My Mexico
By universal acclaim, Diana Kennedy is the world’s authority on the authentic cuisines of Mexico. For decades, she has traveled the length and breadth of the country, seeking out the home cooks, local ingredients, and traditional recipes that make Mexican cuisines some of the most varied and flavorful in the world. Kennedy has published eight classic Mexican cookbooks, including the James Beard Award-winning Oaxaca al Gusto. But her most personal book is My Mexico, a labor of love filled with more than three hundred recipes and stories that capture the essence of Mexican food culture as Kennedy has discovered and lived it. First published in 1998, My Mexico is now back in print with a fresh design and photographs—ready to lead a new generation of gastronomes on an unforgettable journey through the foods of this fascinating and complex country.
My Mexico is a masterwork. I am thrilled to see it being republished. No other writer has come close to Diana Kennedy in communicating the variety, richness, and delights of the cuisines of Mexico. Reading the book, for it’s a great read, is like watching a layered lively video, as images unspool in the mind’s eye. Cooking from it is also a pleasure, for directions are clear and results exceptional, in my experience.
Diana Kennedy stands in the canon of outstanding people like Fanny Calderón de la Barca, Malcolm Lowry, and Leonora Carrington, who came to Mexico and made the country their own. The uniqueness of Diana Kennedy’s journey and brilliant body of work is that she also gave Mexico to itself.
A British citizen, Diana Southwood went to Mexico in 1957 to marry Paul P. Kennedy of the New York Times. Today she is widely considered the foremost researcher, teacher, and writer on the regional foods of Mexico and has written eight books on the subject, including The Cuisines of Mexico (now included in The Essential Cuisines of Mexico), The Art of Mexican Cooking, and From My Mexican Kitchen. She has been bestowed the highest honor given to foreigners by the Mexican government, the Order of the Aztec Eagle, for her work of disseminating Mexican culture through its foods. She has also received numerous awards from many other Mexican gastronomic institutions and was decorated with an MBE by Queen Elizabeth for her work in strengthening cultural relations between Mexico and the United Kingdom, as well as for her work for the environment, which is always reflected in her texts. Since 1980, her studies have been centered around her ecological house in the state of Michoacán.
- Acknowledgments
- Introduction
- The Western Center and Its Pacific Coast: The States of
- Michoacán
- Morelia and Tacámbaro
- Jalisco
- A Journey North: The Bajío to the Northern Plains: The States of
- Guanajuato, San Miguel de Allende, Comonfort
- Aguascalientes
- Zacatecas
- Coahuila
- Chihuahua
- The Central Hub: The States of
- Hidalgo
- Mexico
- Morelos
- Puebla
- The Gulf Coast: The States of
- Veracruz
- Tabasco
- Campeche
- The Southern Pacific Coast: The States of
- Guerrero
- Oaxaca
- A Miscellany of Culinary Experiences
- Rarities
- Mushrooms
- Old Mexican Cookbooks
- Basic Information
- Recipe Index
- General Index
