My Mexico: A Culinary Odyssey with More Than 300 Recipes

by Diana Kennedy

"Why my Mexico?" asks Diana Kennedy in her introduction to this long-awaited book. The answer is simple and it is a highly personal book about the Mexico she knows. And no one knows Mexico the way Diana does.     When Diana Kennedy first came to Mexico more than forty years ago, she did not intend to become the country's premier gastronome. But that is what she has become, traveling endlessly, learning the culinary histories of families, hunting elusive recipes, falling under the spell of the beauty of a countryside that produces such a wealth of foods. She has published five books and is referred to variously as the Julia Child, the Escoffier, and the high priestess of Mexican cooking. Most important, she has taken as her eternal project to record not only the wealth of Mexican culinary knowledge and folklore but also the fascinating stories behind it all.

My Mexico records Diana's recent wanderings, along with memories stored away from previous trips.    With wondrous, novelistic prose, Diana tells the story behind her discovery of each dish, from the Pollo Almendrado (Chicken in Almond Sauce) she discovered in Oaxaca to the Estafado de Raya (Skate Stewed in Olive Oil) that delighted her in Coahuila. Yes, there are some fairly simple recipes for inexperienced cooks--look for the new guacamoles and the addictive chilatas. More complicated ones are for aficionados who know the intricacies of the ingredients.      

Times have changed greatly since Diana published her first book. More and more ingredients are available in the U.S., and  more and more people have learned of the true joys of real Mexican cooking. One thing has not changed--Diana Kennedy's passion. For those who already are familiar with her work, this volume is a much-needed addition to your library. For those who are not, you are in for a treat of the first order.

Genres: Cookbooks, Cooking, Travel, Food and Wine, Nonfiction, Food, Reference

550 pages, Hardcover

First published October 20, 1998

Reviews

[LAPL Reads · Rating 4 out of 5]

Yes, I do read cookbooks, but not always sequentially the way fiction and other non-fiction books are read. Sometimes when reading them I skip around looking for an author’s take on a particular type of recipe or ingredient. Well-written cookbooks provide a history and insight into the world, and this particular one can be read by anyone besides those who like to cook. Diana Kennedy is the doyenne and world renowned authority for the foods and recipes of Mexico. A highly unlikely expert with no formal training as a cook, British by birth, Kennedy came to the country by way of marriage to a journalist. Her heart and mind were captivated by the people and foods of Mexico. A passionate interest and love drove her to investigate and explore the country and its rich treasures. Sometimes it takes a stranger to fully appreciate, delight and research what is taken for granted by those who live in a place. Kennedy brings us the best from knowledgeable country cooks and from experts, and she is still on the prowl to record, save and preserve all of it at the Diana Kennedy Center.

Illustrated with color photographs, this revised edition is a great tribute to all kinds of foods, recipes, ingredients (spices, vegetables, fruits, grains, meat and fish products) from the regions of Mexico. For those who think that cheese, beans, rice, hot sauces, tortillas are it, or for others who have eaten at some of Los Angeles' tony Mexican eateries, all are in for numerous surprises. It is not necessary to read the recipes, only the introductory descriptions will be enough to provide the big picture on what this country has to offer in good eating. Have something on hand to nibble and drink while you read this book because you will be hungry as the great lady of Mexican food and culture leads you to all good foods.

Reviewed by Sheryn Morris, Librarian, Central Library

[Carmen]

I am basically always reading this book, slowly, and cooking along. I love it.

[Caitlin · Rating 1 out of 5]

So, this is really more of a travelogue with recipes than a cookbook. If that's what you're looking for, then great. But cooking from it was very difficult. The recipes are organized by locale rather than anything useful. And, while I got some great results, I was left feeling that the recipes were way too complicated to be of much use.

[Tbone · Rating 3 out of 5]

More of a storybook than a usefully organized cookbook, with very few pictures

[Rosa · Rating 1 out of 5]

I was so excited to start reading this book, so I flipped to my favorite state. I didn't read more than two pages when I came across this comment: "She also used evaporated milk diluted with water, which I can't stand, so I use whole milk and add some grated lime peel."
It felt judgmental and in poor taste; she could have easily said, "I prefer whole milk." I stopped reading after that.

[Dray · Rating 4 out of 5]

Quite a tour de force. The many stories are delightful and capture a Mexico seldom seen. The geography covered is excellent. Recommended.

[Caitlin · Rating 2 out of 5]

Cookbook club selection.

Wholly impossible as a cookbook. Perhaps more successful as a travelogue, but that wasn't what I was in for. It's organized regionally rather than by course and there is no good index or table of contents. I have the ebook, but group member with the hard copy said it had the same problems.

Many of the recipes were vague or incomprehensible to people not from Mexico. Ok, so now I've made this elaborate sauce. What am I supposed to do with it? Or, the recipe calls for masa dough but doesn't instruct you on how to make that from masa flour.

And yet, the things we pulled off were delicious.

[Rose Gowen · Rating 5 out of 5]

Great travelogue, impractical to cook from.

[Rachel · Rating 5 out of 5]

Diana Kennedy is my heroine!