The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados by Diana Kennedy

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Papas guisadas

    • erin g on February 06, 2011

      I doubled this recipe easily to feed a crowd. This would be perfect to bring to a brunch or a potluck. I substituted a fresh Holland chili for the serrano chilis called for, and it tasted fine (although not authentic.)

  • Flor de calabaza

    • lorloff on August 24, 2017

      Really great I added fresh corn kernels that I cut from the cob and blackened in the pan first. It was delicious. I doubled the garlic.

  • Huevos rancheros

    • twoyolks on January 11, 2013

      Make sure the oil is hot before frying the tortillas or they will get soggy. It's not clear from the instructions if the poblano needs to be charred and the skin removed but I decided to do so and I think it was better for it. Instead of cutting the poblano into slices, I would dice it in the future. Because I prepared the poblano in advance, it got a bit cold and would have been better kept warmer. This would only make 4 small servings or 2 more normal servings (2 eggs per person). This went very well with refried beans.

  • Torta dé calabacita

    • kitchen_chick on August 02, 2017

      Works with any thin skinned summer squash, not just zucchini. Have also made it with cake flour or regular flour, instead of rice flour. Love this dish. Works as a semi-sweet veggie side or as a mild dessert or breakfast dish. Freezes okay.

  • Chilaquiles michoacanos

    • allisonsemele on June 19, 2021

      Really delicious. I made the salsa verde the night before so this came together very quickly in the morning. Nice textural contrast with the crispy chips and soft egg.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0553057065
  • ISBN 13 9780553057065
  • Linked ISBNs
  • Published Oct 01 1989
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Bantam Books

Publishers Text

The Art of Mexican Cooking is the ultimate guide to creating sensational flavors of authentic Mexican food in your own kitchen. Her classic, The Cuisines of Mexico, established Diana Kennedy as the authority on Mexican cooking, and now she brings thirty-two years of living, traveling, and researching in Mexico to a dazzling masterpiece of culinary adventure. The Art of Mexican Cooking is a brilliant exploration of one of the world's truly great cuisine, including more than 200 extraordinary recipes, many for dishes previously unknown north of the border, as well as more than 50 evocative illustrations and 150 photographs. These dishes, favorites throughout Mexico, range from sophisticated to pure and simple; all share an amazing depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too there is a wealth of less complicated recipes for the casual cook who longs for the unmistakable flavors of soul-warming cuisine. Kennedy shares the secrets of true Mexican flavor: balancing chile flavors with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or using cumin for a light accent. By using Kennedy's kitchen wisdom and advice and carefully selecting tropical produce that is now readily available in most American markets, American cooks can at last serve truly authentic Mexican food.

Other cookbooks by this author