My Mexico: A Culinary Odyssey with Recipes by Diana Kennedy

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  • Tamales de espiga

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Main course; Mexican; Vegetarian
    • Ingredients: corn anthers; pulque; store-cupboard ingredients; corn husks
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  • Preserved peaches (duranznos en tacha)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Jams, jellies & preserves; Mexican
    • Ingredients: peaches; wood ash; granulated sugar
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  • Sra. Juana's chilaquiles in green sauce (Chilaquiles en salsa verde de Sra. Juana)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Main course; Mexican; Vegetarian
    • Ingredients: tomatillos; serrano chiles; garlic; corn tortillas; white onions; cilantro; queso fresco; crème fraîche
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  • Nopal salad, San Pancho (ensalada de nopalitos estilo San Pancho)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Salads; Side dish; Mexican
    • Ingredients: cactus paddles; white onions; tomatoes; cilantro; limes; serrano chiles; chicharron
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  • Chilacas with cream and cheese (botana de chilacas)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Snacks; Mexican; Vegetarian
    • Ingredients: chilaca chiles; limes; white onions; queso fresco
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  • Fava bean snack (habitas guisadas para botana)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Appetizers / starters; Mexican; Vegetarian
    • Ingredients: fava beans; white onions; garlic; manzano chiles; epazote; Mexican oregano
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  • Broth with mushrooms and squash flowers (caldo de hongo y flor)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Soups; Appetizers / starters; Mexican
    • Ingredients: white onions; garlic; zucchini; corn; squash flowers; mushrooms; epazote; chicken broth; poblano chiles
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  • Ranch sauce (salsa ranchera)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Sauces, general; Mexican
    • Ingredients: garlic; jalapeño chiles; white onions; chicken broth; queso fresco
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  • Black bean and masa snacks (bocoles de frijol negro)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Snacks; Mexican
    • Ingredients: lime powder (hydrolysed); dried corn; bean paste; cabbage; queso añejo; crème fraîche; pork shoulder; white onions; tomatoes; serrano chiles
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  • Pork cooked with chilacas and tomatoes (carne de puerco con rajas)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: chilaca chiles; stewing pork; pork spareribs; garlic; black peppercorns; tomatoes; serrano chiles; tomatillos
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  • Pork in a pasilla chile and pumpkin seed sauce (carne de puerco en pipián de chile pasilla)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: pork spareribs; stewing pork; garlic; pasilla chiles; lard; pumpkin seeds; black peppercorns; allspice berries; whole cloves
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  • Squash flowers cooked with tomatoes (flor de calabaza guisado con jitomate)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Main course; Mexican; Vegetarian
    • Ingredients: white onions; tomatoes; chilaca chiles; squash flowers
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  • Shredded meat filling for steamed tacos (carne deshebrada para tacos sudados)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Main course; Mexican
    • Ingredients: beef skirts; white onions; garlic; pasilla chiles
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  • Raw green tomato sauce (salsa verde [cruda])

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Sauces, general; Mexican; Vegetarian
    • Ingredients: tomatillos; serrano chiles; cilantro; garlic; white onions
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  • Potato filling for steamed tacos (papas guisadas para tacos sudados)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Main course; Mexican; Vegetarian
    • Ingredients: potatoes; white onions; chilaca chiles; tomatoes
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  • Pork in a pumpkin seed sauce (carne de puerco en pipián)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Main course; Mexican
    • Ingredients: chile seeds; pork ribs; white onions; chilacayote; ancho chiles; chipotle chiles; pumpkin seeds; sesame seeds; epazote
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  • Pork chops in a sweet-sour sauce (chuletas de puerco en agridulce)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Main course; Mexican
    • Ingredients: guajillo chiles; pork chops; oranges; limes; cinnamon sticks; allspice berries; whole cloves; garlic; white onions; pineapple
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  • Zucchini Michoacán style (calabacitas Michoacanas)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Side dish; Mexican; Vegetarian
    • Ingredients: zucchini; garlic; white onions; cilantro; poblano chiles; crème fraîche; queso añejo
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  • Pozolillo

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: corn; stewing pork; chicken breasts; poblano chiles; cilantro; white onions; epazote; tostada shells; serrano chiles; limes
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  • Chicken in pulque (pollo en pulque)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Main course; Mexican
    • Ingredients: marjoram; chicken fat; chicken pieces; pulque; thyme; bay leaves; black peppercorns; scallions; garlic; serrano chiles; green olives; ancho chiles; pasilla chiles; white onions; queso añejo; corn tortillas
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  • Chicharrón in an orange sauce (chicharrón en naranja)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Main course; Mexican
    • Ingredients: oranges; chicharron; tomatoes; garlic; white onions; jalapeño chiles
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  • Chilacoyote in cream (chilacayotes en natas)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Side dish; Mexican
    • Ingredients: natas; chilacayote; tomatoes; white onions; garlic; lard
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  • Chilacayotes punchuches

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Side dish; Mexican
    • Ingredients: lard; white onions; tomatoes; chipotle chiles; vinegar; chilacayote; Mexican oregano
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  • Shrimp pozole (pozole de camarón)

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: corn; limes; ancho chiles; guajillo chiles; whole cloves; cumin seeds; garlic; shrimp; dried shrimp; white onions; radishes; cabbage; Mexican oregano
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  • Gorditas de res

    from My Mexico: A Culinary Odyssey with More than 300 Recipes My Mexico by Diana Kennedy

    • Categories: Snacks; Mexican
    • Ingredients: dried corn; lime powder (hydrolysed); lard; bean paste; cabbage; queso añejo; beef skirts; white onions; tomatoes; ancho chiles; black peppercorns; whole cloves
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Notes about this book

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Notes about Recipes in this book

  • Mexican green tomato salad (Ensalada de tomate verde)

    • L.Nightshade on June 04, 2011

      This is a chopped salad with tomatillos, serrano chiles, white onion, and cilantro tossed with olive oil and a little salt. It is then topped with queso fresco, crumbled chicharron and avocado. A very easy, bright, and refreshing salad. I loved the flavors, and it was the perfect flavor contrast to the main course. I will be trotting this one out any time I'm cooking Mexican food. Plus, the leftover salad was tasty the next day in fish tacos.

  • Chiles stuffed with potato and sardines (chiles rellenos de papa y sardinas)

    • L.Nightshade on June 04, 2011

      While this dish was good enough to make again, I will make modifications when I do. The end result is quite picklish. The chiles marinate in 1 1/2 cups of vinegar, so no surprise there. Next time I will make the marinade with some oil and less vinegar. We liked the potato-sardine combination quite a bit. I didn't use salt as I thought the sardines were salty enough, but it could have used a little seasoning. Or maybe more sardine in proportion to potato. I'd also like to try this stuffed with a potato and anchovy combination. All in all, a success. The stuffed chiles plate nicely, and make a pretty first course. It will be a fun recipe to try again with variations.

  • Chicken for a wedding (estofado para bodas)

    • L.Nightshade on June 04, 2011

      Chicken pieces are poached with onion and garlic, then drained and set aside. The sauce combines sauteed onion and garlic with tomatoes (recipe calls for fresh, I used canned Muir organic fire roasted). Then raisins, almonds, olives, pickled jalapenos with some pickling juice, a tablespoon of sugar (I used a bit less), and oregano are added. Peppercorns, cloves, stick cinnamon are ground and added, and a cup of the poaching broth is returned to the sauce. Sliced potatoes and plantains are fried and drained. Before serving, the chicken is returned to the sauce along with chunks of fresh pineapple. The dish is topped with the potatoes and plantains. We were struck by the wonderful combinations of flavors in this dish. Some bites remind me of an Italian caponata (olives and raisins), some bites were vaguely reminiscent of a sweet and sour dish (pineapple and a bit of vinegar). The flavors are complex and compelling. I liked it more with each bite. Definitely a keeper.

  • Chilaquiles de parras

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  • ISBN 10 0292754469
  • ISBN 13 9780292754461
  • Published Nov 25 2013
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher University of Texas Press
  • Imprint University of Texas Press

Publishers Text

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.

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