<table> </table> Thanks to the ancient Mayans, we feast on corn, beans, squash, cacao, chilies and tomatoes. But as cookbook author Daniel Hoyer explains, their indigenous dishes were then influenced by the foods their conquerors contributed.</p><p>In his latest cookbook, <em>Mayan Cuisine: Recipes From the Yucat&#225;n Region </em>(Gibbs Smith, $34.95), Hoyer explores the depth and diversity of the cuisine. He begins with a chapter on recados &#8212; blends of herbs, spices, chilies and/or other seasonings such as achiote &#8212; that are used as rubs, marinades or flavorings. He follows that with a chapter on salsas: Picante Tomato, Green Tomatillo, Avocado, Orange-Pumpkinseed, even Radish.</p><p>Once he has our appetites whetted, he moves into &#8220;Appetizers,&#8221; &#8220;Corn and Bread Dishes,&#8221; &#8220;Soups and Stews,&#8221; &#8220;Meat,&#8221; &#8220;Poultry,&#8221; even &#8220;Desserts&#8221; and &#8220;Beverages&#8221; &#8212; all glorious sounding.</p><p>There are Panuchos (a version of gorditas), Pumpkinseed Dip, Tamales With Black-Eyed Peas, Jicama-Orange Salad, Baked Chayote Squash Pudding, Yucat&#225;n Meat and Vegetable Stew, Pit-Roasted Pork With Yucatan Spices, Turkey in Almond Sauce, Heavenly Almond Torte &#8212; I could go on and on.</p><p>Instead I&#8217;ll pick a recipe or two and start cooking instead of just drooling.