CUISINE OF THE WATER GODS
Mystical presences seem to hover around Quintana's latest contribution to our knowledge of south-of-the-border cuisine. She employs an unusual device to summarize the traditions and indigenous edibles of Mexico's 16 coastal states. A fictional character, in some instances contemporary, in others historical, introduces the food lures of each state. She concentrates solely on seafood and vegetable cookery, both featuring out-of-the-ordinary ingredients. Among her more than 190 recipes, many of which include serving suggestions and variations, are pumpkin in brown sugar syrup, mahimahi with dates and mangoes, coconut candies, yuca fritters, and avocado tarts with smoked trout and truffle vinaigrette.Barbara Jacobs