Diana Kennedy's influence on Americans' understanding of regional Mexican food cannot be overstated. Her books, including "The Cuisines of Mexico," "The Tortilla Book," and "My Mexico" spanned the diversity of the country's ingredients, cooking techniques, and dishes. Here are 8 of her recipes and a guide to different kinds of Mexican chiles.
Front cover of Recipes from the Regional Cooks of Mexico (1978) by Diana Kennedy
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The magic of pork + water + salt -- a genius recipe from The Cuisines of Mexico by Diana Kennedy.
by Gary Meyer At 94, Diana Kennedy has a youthful spirit and energy. She lives on her own, completely off-the-grid in a solar-powered house that she designed in the mountains of Michoacán. She has…
by Gary Meyer At 94, Diana Kennedy has a youthful spirit and energy. She lives on her own, completely off-the-grid in a solar-powered house that she designed in the mountains of Michoacán. She has…
This is from Diana Kennedy's book, "From My Mexican Kitchen". I usually have varying results when I make rice but this recipe made it come out perfectly. It is tender like my dad likes it and sprinkled with a touch of carrots and peas like my Nana used to make. It can be prepared several hours ahead and then reheated. Leftovers can be frozen for a couple of weeks without losing flavor. Do not thaw before reheating; put the frozen rice directly into the pan so you do not lose the flavor in the melting juices.
It was an itch I had to scratch. Mexican Meatballs????? Yes, Mexican meatballs and pretty succulent ones at that. Diana Kennedy is thi...
Cookbook author Diana Kennedy considers a lifetime of writing, cooking and researching Mexican food and considers the future, both hers and that of the world.
Diana Kennedy with Foreword by Craig Claiborne. New York: Harper & Row, 1972. ISBN: 060123443. [xxii], 378p. 6th printing. Light stains to page edges, jacket corners chipped and worn with small creased tear on back top edge. Cookbook by renowned "English-language authority on Mexican cuisine." [Wikipedia] Kennedy "describes the ingredients, techniques, and cooking equipment," providing "a detailed introduction to Mexican cooking and culture," including recipes, menu suggestions, and beverages. [WorldCat] Includes bibliography, vocabulary, and pronunciation guide. B&w illustrations by Sidonie Croyn and 4 color photo plates. (9-1/2"x7-1/2") Very good in very good dust jacket. Hardcover.
Diana Kennedy in her kitchen. Camarones en Pipian From the kitchen of One Perfect Bite... Diana Kennedy is often called the Julia C...
For traditionally steamed foods like tamales, the Instant Pot or pressure cooker really comes in handy. We absolutely love the way it produces perfectly tender, fluffy tamales in about 15 minutes. This version is filled with strips of roasted poblano chiles known as rajas, which add a rich smokiness to many Mexican dishes. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Superbowl Sunday was a bit crazed in our house this year as we had a family crisis...but a few things still made it to the table. These were two of them. I have been making this salsa from the time I bought my first Diana Kennedy cookbook...I guess it was about 1979 when I first moved to San Francisco. It has never let me down...I have made huge batches and small batches...but the basic ingredients do not change. It is delicious on many things not just with chips. I serve it with most all Mexican food. It is even good sprinkled on a plain white fish filet, like Halibut and baked in the oven. You can mix a can or two of rinsed black beans in there and you have a new salsa or salad...I even use some and mix in some barely cooked shrimp and scallops for a "faux" seviche...you can do lots with it. A great basic to have under your belt! Salsa Cruda or Pico De Gallo adapted from an old Diana Kennedy recipe One or two large tomatoes diced fine(or 4 /5 plum tomatoes) 1/2 white or red onion diced fine 3 serrano chiles diced fine(if you do not like it hot...remove the seeds) a nice little handful finely chopped cilantro(use what you like...we like a lot) juice of one lime 1/2 cup of ice water or fresh tomato juice( I always use ice water...you might need a bit less depending on the season and how juicy the tomatoes are) salt and pepper to taste..... mix together... Serve with any Mexican Food or chips... You can really just use this a a base idea and up the tomatoes to any amount you like. Make sure you see how hot the chiles are...they can burn your hair sometimes! Also if you can not get serranos as is often the case here on the East Coast....you can use jalapenos. Just check them out...sometimes they are not hot at all and sometimes you can have a spicy surprise! I think this is best eaten the day it is made when all the ingredients are nice and crisp...but it keeps in the fridge for several days and is still wonderful! To make an easy guacamole...I just mash up a few really nice ripe avocados. I use a fork or a potato masher if I make a lot. We like it chunky. I season them with a squeeze of fresh lime, salt, pepper, and a few tablespoons of the Salsa...taste as you go...and thats it. If you want more salsa in there well...just add it.
Diana Kennedy proves ricotta can hold its own in a taco (or on anything, really).
The magic of pork + water + salt -- a genius recipe from The Cuisines of Mexico by Diana Kennedy.
Pushing 90, the reigning legendary dame of Mexican cooking calls for an eater’s revolt, and simply doesn’t take any bullshit.
The magic of pork + water + salt -- a genius recipe from The Cuisines of Mexico by Diana Kennedy.
This "requesón reveulto" recipe is your new scrambled ricotta trick for vegetarian taco nights, summer brunches, and fridge-clearing, last-minute dinners.
