Mexican Regional Cooking by Diana Kennedy

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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: pumpkin seeds; habanero chiles; tomatoes; cilantro; chives
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: white onions; serrano chiles; cilantro; avocados; tomatoes
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    • Categories: Appetizers / starters; Snacks; Mexican; Vegan; Vegetarian
    • Ingredients: peanut oil; peanuts; garlic; chile powder
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    • Categories: Appetizers / starters; Mexican
    • Ingredients: clams; limes; tomatoes; white onions; avocados; serrano chiles; cilantro
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    • Categories: Appetizers / starters; Snacks; Mexican; Vegan; Vegetarian
    • Ingredients: peanut oil; corn tortillas; chile powder
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    • Categories: Appetizers / starters; Mexican
    • Ingredients: oysters; black peppercorns; garlic; limes; bay leaves
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican
    • Ingredients: cod roe; peanut oil; tomatoes; onions; green tomatoes; cilantro; serrano chiles
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    • Categories: Fried doughs; Appetizers / starters; Mexican
    • Ingredients: masa harina; vegetable oil; lettuce; tomatoes; white onions; green peppers; cooked chicken meat
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    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Mexican
    • Ingredients: peanut oil; purple onions; garlic; chicharron; pickled jalapeño chiles; dried oregano; thyme; avocados; red wine vinegar
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    • Categories: Appetizers / starters; Mexican
    • Ingredients: cooked meat of your choice; Seville oranges; radishes; cilantro
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    • Categories: Soups; Mexican
    • Ingredients: catfish; peanut oil; tomatoes; white onions; chicken stock; carrots; zucchini; dried oregano; pickled jalapeño chiles; pickled vegetables; cilantro
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    • Categories: Soups; Mexican; Vegan; Vegetarian
    • Ingredients: dried fava beans; peanut oil; onions; tomatoes; cilantro; pasilla chiles
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    • Categories: Soups; Mexican
    • Ingredients: dried shrimp; cascabel chiles; mulato chiles; cilantro; limes
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    • Categories: Soups; Mexican
    • Ingredients: French bread; peanut oil; butter; chicken stock; green beans; carrots; thyme; cinnamon sticks; whole cloves; black peppercorns; allspice berries; saffron; potatoes; plantains; tomatoes; onions; eggs
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    • Categories: Soups; Mexican
    • Ingredients: peanut oil; white onions; corn; zucchini; chicken stock; epazote; poblano chiles; queso fresco; sour cream
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    • Categories: Soups; Mexican
    • Ingredients: chicken fat; vermicelli pasta; tomatoes; chicken stock; parsley
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    • Categories: Soups; Mexican
    • Ingredients: lentils; nopales; tomatoes; peanut oil; jalapeño chiles; chicken stock; cilantro
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    • Categories: Soups; Mexican
    • Ingredients: tomatillos; corn; chicken stock; peas; cilantro; poblano chiles; romaine lettuce; sour cream; corn tortillas; peanut oil
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    • Categories: Soups; Mexican
    • Ingredients: peanut oil; leeks; parsley; chicken stock; eggs; croûtons
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    • Categories: Soups; Mexican
    • Ingredients: French bread; peanut oil; garlic; chicken stock; epazote; eggs
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    • Categories: Rice dishes; Mexican
    • Ingredients: long grain rice; peanut oil; tomatoes; chicken stock
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    • Categories: Rice dishes; Stews & one-pot meals; Main course; Mexican
    • Ingredients: long grain rice; peanut oil; chicken stock; carrots; peas; sour cream; Chihuahua cheese; onions; corn; poblano chiles; queso fresco
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    • Categories: Rice dishes; Side dish; Mexican
    • Ingredients: long grain rice; peanut oil; parsley; cilantro; romaine lettuce; poblano chiles; chicken stock
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Notes about this book

  • Eat Your Books

    Originally published as "Recipes from the Regionional Cooks of Mexico."

  • robinorig on June 01, 2013

    I have ISBN 0060920696 1990 Revised Edition.

Notes about Recipes in this book

  • Beef with green chili (Carne con chile verde)

    • chriscooks on September 02, 2018

      Roasted Hatch chiles were available locally so I made this. Used pork (boneless country style spareribs) instead of beef, and canned fire-roasted crushed tomatoes, plus maybe twice as many chiles as indicated. Unlike many N Amer/European stews, the meat is cooked before being browned. Easy and tasty.

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  • ISBN 10 0060911662
  • ISBN 13 9780060911669
  • Linked ISBNs
  • Published Mar 28 1985
  • Format Paperback
  • Page Count 302
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

The companion volume to "The Cuisines of Mexico", this book offers hundreds of new ways to enjoy Mexican foods.

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