The Art of Mexican Cooking by Diana Kennedy

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    • Categories: Bread & rolls, savory; Mexican
    • Ingredients: corn; hydrated lime (calcium hydroxide)
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    • Categories: Bread & rolls, savory; Mexican
    • Ingredients: whole wheat flour; masa harina
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    • Categories: Main course; Mexican
    • Ingredients: safflower oil; corn tortillas; tomatoes; serrano chiles; garlic; beef skirts; cilantro; onions
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    • Categories: Main course; Mexican
    • Ingredients: queso fresco; chiles; safflower oil; corn tortillas
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    • Categories: Main course; Mexican
    • Ingredients: queso fresco; serrano chiles; safflower oil; corn tortillas; crème fraîche; chicken breasts; tomatillos
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    • Categories: Main course; Mexican
    • Ingredients: safflower oil; corn tortillas; crème fraîche; queso fresco
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    • Categories: Main course; Mexican
    • Ingredients: safflower oil; corn tortillas; crème fraîche; chicken breasts; serrano chiles; garlic; tomatillos; eggs; chorizo sausages; tomatoes
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    • Categories: Main course; Mexican
    • Ingredients: tomatillos; serrano chiles; safflower oil
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    • Categories: Main course; Mexican
    • Ingredients: lettuce; tomatoes; sour cream; radishes; Romano cheese; onions; pinto beans; cooked pork; serrano chiles; cilantro
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    • Categories: Main course; Mexican
    • Ingredients: tomatoes; serrano chiles; chicken breasts
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    • Categories: Main course; Mexican
    • Ingredients: safflower oil; tomatoes; queso fresco; poblano chiles
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    • Categories: Main course; Mexican
    • Ingredients: potatoes; safflower oil; tomatoes
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    • Categories: Main course; Mexican
    • Ingredients: ground beef; tomatoes; parsley
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    • Categories: Main course; Mexican
    • Ingredients: limes; radishes; chiles; cilantro; ricotta cheese; corn tortillas
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    • Categories: Main course; Mexican
    • Ingredients: tomatoes; serrano chiles; safflower oil; corn tortillas; epazote; queso fresco; sour cream
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    • Categories: Main course; Mexican
    • Ingredients: dried chiles; safflower oil; corn tortillas; queso fresco
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    • Categories: Sandwiches & burgers; Main course; Mexican
    • Ingredients: corn tortillas; pork fat; green cabbage; queso fresco; avocados; safflower oil; garlic; epazote; black beans; tomatillos; chipotle chiles
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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.

  • 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.

  • 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.

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  • ISBN 10 0307383253
  • ISBN 13 9780307383259
  • Published Apr 14 2008
  • Format Hardcover
  • Language English
  • Edition 2nd
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

This is the ultimate in Mexican cooking from the world's leading authority."
- Paula Wolfert, author of The Cooking of South-West France

This indispensable cookbook, an instant classic when first published in 1989, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, Diana Kennedy. The culmination of more than fifty years of living, traveling, and cooking in Mexico, The Art of Mexican Cooking is the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations.

The dishes included, favorites from all the regions of Mexico, range from sophisticated to pure and simple, but they all share an intrinsic depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too is a wealth of less complicated recipes for the casual cook in search of the unmistakable flavors of a bold cuisine.

Kennedy shares the secrets of true Mexican flavor: balancing the piquant taste of chiles with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or adding cumin for a light accent. By using Kennedy's kitchen wisdom and advice, and carefully selecting produce that is now readily available in most American markets, cooks with an appetite for Mexican cuisine - and Kennedy devotees old and new - can at last serve and enjoy real Mexican food.



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