Bounded by mountains and the Pacific Ocean lies the state of Oaxaca. Susan Trilling, a New York restaurant owner and caterer, delves into the cuisine of the region that became her adopted home. The culinary traditions do share some Spanish roots with other Latin cuisine, but much of its savor comes from the age-old traditions of the native people. The book's chapters are arranged by region and offer delights such as Chiled Chicken Wrapped in Herbs and Banana Leaves and Layered Mango Pudding. Many vegetarian and seafood recipes are included.