(*NEW ARRIVAL*) (Mexican - Indigenous) Bolom Martinez, Susana del Carmen, Martín Villalobos de la Cruz and Leonardo Vázquez Galdámez. La Mujer Indígena Chamula y su Cocina = Bats'i ants xchi'uk spasob ve'lil : recetario

Illus. with color photographs. Pictorial wrappers. First Edition. Chiapas: Unicach, 2020.

In Spanish. A culinary cooking and traditions of women of the San Juan Chamula community of the State of Chiapas. The milpa is the place of cultivation par excellence for this people, it refers to an extension of land planted with corn, associated with beans, squash, accompanied by various plants that grow naturally and others induced by the indigenous woman herself.

When you go through the small plots, you can see the beans that are entangled in the corn cane, on the floor of themilpa gourd guides grow, whose horizontal leaves store moisture and spontaneously sprout quelites or herbs in themilpa. wild edibles, likewise on the periphery of the milpa chili peppers are usually planted, whose role is not only togive flavor and color to the food, but also contribute to pest control.