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.

• 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.

• Chilayo

  • PMLORE on November 17, 2025

    Topped with chopped cilantro; used Indian guntar sunnam chiles for sauce; used boneless “country style” spare ribs.

• Carnitas caseras

  • foodgloriousfood on March 03, 2022

    I found this far too rich and fatty. In addition to the pork fat it has a cup of milk and another 4tb lard. Yes carnitas is meat cooked in fat but the fat from the meat alone is enough in my opinion. Maybe my meat was fattier than the combo Kennedy uses. This recipe calls for searing the meat in the lard then adding the milk and seasonings and simmer covered 20mins. This is a much quicker version than the one that I usually use. (Roberto Santibanez Truly Mexican) but I by far prefer that version. I might try this recipe again with a leaner cut. Kennedy recommends “country-style short ribs and some boneless stewing pork with a little fat” I used shoulder with some of the fat removed.

• Frijoles charros estilo loredo

  • Stephenn31 on April 29, 2024

    Very good, and a nice change from the usual black beans. I used lard but not the chicharrones, and it still had a very porky flavour.

• Carne machaca, y con huevo

  • Stephenn31 on August 05, 2024

    I've not had this with potatoes in it before, but it gave it a bit of extra texture. Made with leftover steak, thinly sliced, and it worked well. Will definitely make again.

• 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.

• 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.