By Manos Angelakis
 

Native American cooking is a cuisine unappreciated by the majority of the people in the United States. Yet, when you really take a close look at recipes from this ancient cuisine, you will find a variety of ingredients and sophisticated tastes that would tempt any modern palate.

Marian Betancourt (one of our corespondents and a well respected food writer) and the chefs at the Kai restaurant at Sheraton Wild Horse Pass Resort and Spa, on the edge of Phoenix, have taken the  culinary heritage of the Pima and Maricopa peoples of the Gila River Indian Community, and made it special.

Actually, I believe that the story is more important than just the recipes presented in the book. It is primarily an exploration of a native culture that has almost disappeared, as native tribe members get integrated into the cities and suburbs of the South West. A glossary explains the Native American terms and a shopping guide will help locate delicacies and ingredients not available in a supermarket.

The New Native American Cuisine is available at Barnes & Noble.

Editor’s Note: In December, we visited the Sheraton Wild Horse Pass Resort and Spa. I  tasted as many of the dishes as I could at Kai, the resort’s restaurant and you will find a description of our dinner at Kai in the restaurants section.

© October 2011 LuxuryWeb Magazine. All rights reserved.