Recipes from the Regional Cooks of Mexico by Diana Kennedy

  • Pumpkin-seed dip (Sikil-P'ak)

    from Recipes from the Regional Cooks of Mexico Recipes from the Regional Cooks of Mexico by Diana Kennedy

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: pumpkin seeds; habanero chiles; tomatoes; coriander leaves; chives
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Notes about Recipes in this book

  • Corn fungus with zucchini (Huitlacoche con calabacitas estilo Querétaro)

    • Avocet on June 30, 2023

      Very good. Made it with freeze-dried huitlacoche, doubled the amount of onion and garlic. Didn't have epazote,so used cilantro.

  • "Farmhouse" zucchini (Calabacitas rancheras)

    • Avocet on October 11, 2011

      Quite good, but the amount of epazote (at least my garden's epazote) would be overwhelmingly bitter and strong. I used one large leaf of epazote and a handful of chopped cilantro. I also sauted the onion and garlic in a tablespoon of oil before adding the zucchini and chilies, which gave it a warm flavor.

  • Wheat-flour tortillas

    • okcook on August 15, 2015

      This is my go to wheat tortilla recipe. I usually make them with home rendered pork lard or even duck fat. This really makes a difference.

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  • ISBN 10 0060123486
  • ISBN 13 9780060123482
  • Published Nov 01 1978
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers
  • Imprint HarperCollins Publishers

Publishers Text

Gathered during extensive travels through Mexico, these recipes were supplied by Mexico's best cooks, and the author provides a pronunciation guide and a list of sources for obtaining ingredients.

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