Books by Richard Sandoval

Richard Sandoval grew up in Mexico City in a family of good cooks and restaurateurs. A CIA graduate, he opened his flagship restaurant, Maya, in New York City in 1997, which was awarded two stars by the New York Times. In 2002, STC published his first cookbook, Modern Mexican Flavors, which was based on the recipes at Maya (10,353 net). Today his broad range of restaurants-with locations in New York, Washington, D.C., Cailfornia, Florida, Mexico, Dubai and more-reflect his interest in pan-Latin cuisines.