CHILES EN MÉXICO. HISTORIAS, CULTURAS Y AMBIENTES: UN LIBRO NECESARIO; Coordinadores: Marco Antonio Vásquez; Esther Katz; Araceli Aguilar Meléndez; Gladys Isabel Manzanero Medina

Xalapa, Veracruz: Universidad Veracruzana, 2021. b/w and color plates, tbls., maps, receipes, color pict. wrps. OCLC: 1346573097. A group of researchers from the University of Veracruz, the Technological Institute of the Valley of Oaxaca, the CIIDIR Oaxaca of the National Polytechnic Institute, and the French Institute of Research for Development (Instituto de Recherche pour l'Économie) have undertaken the task of bringing together the cultural studies developed on chili peppers in Mexico. In an interdisciplinary effort, they have compiled texts that address the subject of this fruit from diverse perspectives: anthropological, gastronomic, historical, biological, and medicinal. Their work has yielded several results: the first compilation (Los chiles que le dan sabor al mundo) was published in 2018. Following on from this, the second volume expands and deepens the knowledge surrounding chili peppers, from myth to genetics, from seed dispersal to culinary uses in ancient recipes, in family cooking, and in restaurants, and their nutritional, healing, and ritual uses in rural and urban settings. This highlights the importance of spice as a marker of local Latin American identity: "Tell me what chili you eat and I'll tell you where you're from." And, as we all know, Mexican homes are a must-have for a salsa, whether serrano, piquín, habanero, or jalapeño. In this way, Chiles en México: Historias, culturas y ambientes (Chiles in Mexico: Stories, Cultures, and Environments) provides continuity and enriches our appreciation for the flavors of Mexico, its gastronomic richness, and the cultural heritage of generations. May this rescue inspire in readers the need to value and preserve what this tasty ingredient represents.