The first serious, scholarly yet appealing book I bought or was given was a book on Pre-Hispanic ingredients called La Presencia de la Comida Prehispanica, written by Teresa Castello Yturbide who, I think is a distant relative of the Emperor, Agustin de Yturbide,...
Culinary legend Zarela Martínez introduced finely tuned, highly researched regional Mexican cuisine to a national stage, and has continued to blaze trails for more than three decades.