From My Mexican Kitchen: Techniques and Ingredients by Diana Kennedy

  • Crème fraîche

    from From My Mexican Kitchen: Techniques and Ingredients From My Mexican Kitchen by Diana Kennedy

    • Categories: Mousses, trifles, custards & creams; Mexican; Vegetarian
    • Ingredients: heavy cream; buttermilk
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  • Nopales con chiles poblanos

    • sometimes on October 05, 2025

      Made a half recipe, and let cook an extra minute or so after the liquid was gone until there was no more visible goo, otherwise as written. Haven’t cooked nopales myself in a long time. I’m used to nopales having a little tang but these turned out a bit too sour for my liking. Not totally sure if it was the cooking method or the nopales, but they were a little more al dente than I typically have them. Otherwise good and I did enjoy them on tostadas with refried black beans, some queso fresco, and salsa, which balanced things out.

  • Cuitlacoche

    • bching on July 25, 2020

      p.113

  • Frijoles negros con chochoyotes (black beans with dumplings)

    • minerva on December 17, 2013

      Next time I might try adding some chopped epazote or cilantro to the chochoyotes. I would make this without them entirely (just the beans and the chile/onion/etc mixture) in the future as a standard side dish.

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  • ISBN 10 0609607006
  • ISBN 13 9780609607008
  • Published Nov 07 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Crown Publications

Publishers Text

2004 IACP Award Nominee for International Category


The world-renowned authority on Mexican cooking returns with an encyclopedic exploration of the foods and cooking traditions she introduced to mainstream American cooks with The Essential Cuisines of Mexico. This comprehensive, fully illustrated guide to authentic techniques, equipment, and ingredients is the essential book for Diana Kennedy's millions of fans, as well as newcomers to Mexican cooking.


According to Bon Appetit magazine, Mexican cuisine is second only to Italian as the favorite of home cooks, and ingredients for Mexican dishes, once only available in ethnic groceries, can be found in chains like Whole Foods and many supermarkets and green markets. Diana Kennedy has devoted forty years to learning the secrets of Mexican cooking, and in this volume she shares her knowledge and expertise.


In detailed, engaging descriptions accompanied by beautiful photographs, Kennedy covers the most important ingredients in Mexican cuisine--from cheeses, beans, and rice to spices and fresh and dried chiles. Sections on techniques explain how to make tortillas, shred meats, fold tamales, and much more, with photographs to clarify each step. Throughout the book, recipes from Kennedy's own kitchen offer great ways for readers to try out new ingredients and new skills.

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