Recipes from the Regional Cooks of Mexico by Diana Kennedy

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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: pumpkin seeds; habanero chiles; tomatoes; coriander leaves; chives
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: serrano chiles; coriander leaves; avocados; tomatoes
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    • Categories: Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: peanut oil; peanuts; garlic; chile powder
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    • Categories: Appetizers / starters; Mexican
    • Ingredients: clams; limes; tomatoes; onions; avocados; serrano chiles; coriander leaves
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    • Categories: Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: peanut oil; tortillas; chile powder
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    • Categories: Appetizers / starters; Mexican
    • Ingredients: oysters; peppercorns of your choice; garlic; limes; bay leaves
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    • Categories: Appetizers / starters; Mexican
    • Ingredients: carp roe; peanut oil; tomatoes; onions; coriander leaves; serrano chiles
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    • Categories: Fried doughs; Appetizers / starters; Mexican
    • Ingredients: masa harina; tomatoes; onions; green peppers; chicken; lettuce
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    • Categories: Appetizers / starters; Mexican
    • Ingredients: peanut oil; purple onions; garlic; chicharron; red wine vinegar; dried oregano; thyme; avocados; pickled jalapeño chiles
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    • Categories: Appetizers / starters; Mexican
    • Ingredients: venison; Seville oranges; radishes; coriander leaves
    • Accompaniments: Tortillas
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    • Categories: Soups; Mexican
    • Ingredients: catfish; peanut oil; tomatoes; chicken broth; carrots; zucchini; dried oregano; coriander leaves; white onions; pickled jalapeño chiles; fruit vinegar
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    • Categories: Soups; Mexican; Vegan; Vegetarian
    • Ingredients: fava beans; peanut oil; onions; tomatoes; coriander leaves; pasilla chiles
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    • Categories: Soups; Mexican
    • Ingredients: dried shrimp; cascabel chiles; mulato chiles; coriander leaves; onions; limes
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    • Categories: Soups; Mexican
    • Ingredients: sourdough bread; peanut oil; butter; chicken broth; green beans; carrots; thyme; cinnamon sticks; whole cloves; peppercorns of your choice; allspice berries; saffron; potatoes; plantains; tomatoes; onions; eggs
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    • Categories: Soups; Mexican
    • Ingredients: peanut oil; corn; zucchini; squash blossoms; chicken broth; epazote; poblano chiles; queso fresco; sour cream; white onions
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    • Categories: Soups; Mexican
    • Ingredients: chicken fat; vermicelli pasta; tomatoes; chicken broth; parsley
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    • Categories: Soups; Mexican
    • Ingredients: nopales; lentils; green onions; tomatoes; peanut oil; jalapeño chiles; chicken broth; coriander stalks
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    • Categories: Soups; Mexican
    • Ingredients: tomates verdes; corn; chicken broth; peas; coriander stalks; poblano chiles; romaine lettuce; sour cream; tortillas
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    • Categories: Soups; Mexican
    • Ingredients: peanut oil; leeks; parsley; chicken broth; eggs; croutons
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    • Categories: Soups; Mexican
    • Ingredients: sourdough bread; peanut oil; garlic; chicken broth; epazote
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    • Categories: Rice dishes; Side dish; Cooking ahead; Mexican
    • Ingredients: peanut oil; tomatoes; chicken broth; carrots; long grain rice
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    • Categories: Rice dishes; Stews & one-pot meals; Main course; Mexican
    • Ingredients: peanut oil; chicken broth; onions; corn; queso fresco; buttermilk; heavy cream; Chihuahua cheese; long grain rice; ancho chiles
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    • Categories: Rice dishes; Side dish; Mexican
    • Ingredients: peanut oil; parsley; coriander stalks; romaine lettuce; poblano chiles; chicken broth; long grain rice
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Notes about this book

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Notes about Recipes in this book

  • 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.

  • "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.

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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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