• ellabee on July 10, 2015

  Friends of the Library book sale, July 2015; de-accessioned (RRL still has Essential Cuisines of Mexico, which is a revised & updated compilation of this, Tortilla, and Regional). My copy is a trade paperback issued 1989; ISBN-10: 0060915617.

• DKennedy on March 23, 2014

  Diana Kennedy's books are good for so much more than just the recipes. You learn so much from her detailed explanations. I really enjoy her writing.

• robinorig on June 01, 2013

  I have ISBN 0-06-012344-3

• featherbooks on April 18, 2013

  Notable Recipes according to 101 Classic Cookbooks (2012): Flan a la Antigua, p.644, Mexican Rice, Mole Poblano de Guajolote, p. 391, Pato en Mole Verde de Pepita, Pozole de Jalisco, p. 352, Salsa de Jitomate Cocido, p. 527, Sopa de Lima, p.354.

Notes about Recipes in this book

• Wheat-flour tortillas (Tortillas de harina de trigo)

  • JKDLady on July 30, 2015

    I use 76g crisco, 453g flour, and 230g water. We absolutely love these. So much better than from the store, and sometimes we just want flour tortillas instead of corn.

• Small fried, filled tortillas (Panuchos)

  • DKennedy on May 18, 2018

    We made these as part of our supper club menu. Getting the tortillas to puff up took some work but using online aids such as YouTube really helped. Delicious. Note that pre stuffed shells held up for a few days in the fridge. Make again good.

• Filled masa tartlets from Yucatán (Garnachas Yucatecas)

  • DKennedy on May 18, 2018

    Very tasty!

• Pork stew (Guiso de puerco)

  • apattin on December 10, 2016

    Plantain had no discernible taste but added some thickness. Stew seemed to lack flavor. Added ancho chili powder, lots of black pepper. After that, it was very good. Served with tortillas, but next time I'll do rice.

• Country steak (Bisteces rancheros)

  • JKDLady on July 30, 2015

    When it boils down to it, this is a Mexican pot roast.

  • mcvl on May 11, 2013

    Unlike so many of Diana's recipes, this one is dead easy.

• Chicken in red sesame seed sauce (Pollo en pipián rojo)

  • JKDLady on July 30, 2015

    I have made this twice now and loved it both times. The second time I used guajillo chiles (because I only had 1 ancho). It was also good, but it was more watery than with the anchos. The flavor was good. This is definitely a keeper recipe.

• Country sauce (Salsa ranchera)

  • mhaygood on February 16, 2015

    This is the recipe we use for canning every year (in a pressure canner)

  • JKDLady on April 03, 2016

    I found this to be average at best. Perhaps it would be better when using tomatoes from the garden or when unavailable canned tomatoes. I did like the texture.