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Diana Kennedy

Diana Kennedy
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Diana was decorated with an MBE by Queen Elizabeth for her work strengthening cultural relations between Mexico and the United Kingdom, as well as for her work for the environment.

 

Diana Kennedy
Diana's Featured Recipe
Pork in Green Peanut Sauce

Click here for recipe

Diana Kennedy is regarded as the foremost authority on Mexican food writing in English. The Mexican government awarded her the Order of the Aztec Eagle, the highest honor given to foreigners, for her efforts to disseminate Mexican culture through its foods.

 

Diana has written eight books: The Cuisines of Mexico; Recipes from the Regional Cooks of Mexico; The Tortilla Book; Mexican Regional Cooking; the Art of Mexican Cooking; My Mexico; The Essential Cuisines of Mexico; From My Kitchen, Techniques and Ingredients; and Oaxaca al Gusto.

 

Considered the leading researcher, teacher, and writer on the regional foods of Mexico, Diana has been given any number of awards for gastronomy.

 

She is recognized, too, for her work for the environment, a concern always reflected in her writings. She practices what she preaches, as well, and for the last 30 years has lived in an ecological house in the Mexican state of Michoacán.

 

Diana was born in England and, as Diana Southwood, first traveled to Mexico in 1957 to marry Paul P. Kennedy, who worked for the New York Times. She never left, at least not spiritually, and today lives there full time.

 

Latest Recipes

Guacamole

Guacamole is one of those popular Mexican foods that is easy to make and very nutritious. There are many versions in Mexico itself, like ...

(1 Votes)

Casserole of Chicken Tacos and Green Sauce

This absolutely scrumptious recipe was prepared for me by the famous Mexican artist and craftsman the late Feliciano Bejar. It comes from...

(1 Votes)

Pork in Green Peanut Sauce

In 1977, I returned to Pánuco, the small river town in northern Veracruz, in high hopes of visiting Señorita Chanita, who six years earli...

(1 Votes)

Pot Roast Studded with Almonds and Bacon

This recipe was given to me by one of the most interesting cooks I met in Oaxaca: Senora Domatila Santiago de Morales, whom I have mentio...

(1 Votes)

Chicken with Fried Bread Crumbs

I first ate chicken cooked this way in the home of María Luisa and her husband, Dr. Pedro Daniel Martínez, two of the most knowledgeable ...

(1 Votes)

Fish Cooked in Cilantro

This dish seems to call for an excessive amount of cilantro, but it cooks down to practically nothing and the flavor is not as strong as ...

(1 Votes)

Almond Sponge Cake

I had eaten this cake-literally “cake of heaven” many times in the Casa Chalam Balam in Mérida and loved it. In Yucatán it is served at w...

(1 Votes)

Tequila Sunrise

(1 Votes)

Mexican Eggnog

(1 Votes)

Refried Beans

You can always cook more than you need and keep some frozen for yens or emergencies. The fried paste will last about three months.

(1 Votes)

Pot Beans

(1 Votes)

Green Mole

Every region has its version of mole verde, which reflects local tastes because of what is easily available year round-or perhaps the rev...

(1 Votes)

Poached Chicken for Tacos

Chicken used for antojitos (snacks), tacos, enchiladas, tostadas, etc., is always cooked and shredded. I prefer to poach it in chicken br...

(1 Votes)

Eggs with Chorizo and Tomato

Eggs cooked with chorizo make a popular breakfast or brunch dish in Mexico. However, if the chorizo is very highly seasoned, adding tomat...

(1 Votes)

Meatball Soup

This light and satisfying soup is a great favorite in Mexico and particularly good as a mid-morning pick-me-up or part of a brunch. It ca...

(1 Votes)

“Pork” Beans from Micboacàn

As the name implies, these beans are rich and certainly to be enjoyed with all the traditional ingredients, but also certainly to be eate...

(1 Votes)

Pot Beans

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Lentils with Chiles, Pork, and Fruit

In many of the fruit-growing areas of Mexico, fruit is used as an ingredient in some of the main meat dishes: pears and peaches in Vitual...

(1 Votes)

Chicken Tacos

These tacos are simple to prepare and quite delicious. They are usually served for supper in Mexico, but they can be used as a light lunc...

(1 Votes)

Cooked Tomato Sauce, Sierra de Puebla and Micboacan

This tomato sauce is used with many of the antojitos of the Sierra de Puebla-pintos and enchiladas. It is essential to have good ripe tom...

(1 Votes)

To Render Chicken Fat

Although It is not common practice, some cooks I know in Puebla and Michoacàn use chicken fat in their cooking. It is extremely good for ...

(1 Votes)

Pit-Barbecued or Grilled Chicken

Chilapa, Guerrero Inspired by a Recipe of Senorita Carmen Villalba There are some recipes that stick in your mind even after a cursory gl...

(1 Votes)

Raw Green Tomato Sauce

This is a raw green table sauce; that is, it’s not cooked before using. As an alternative, the tomate and chiles may be broiled and then ...

(1 Votes)

Shredded Meat Cooked with Tomatoes, Chiles, and Cilantro

Here is a simple and delicious way of cooking either flank or skirt steak. It is usually served with corn tortillas but can also be made ...

(1 Votes)

“Ranch” Eggs

These eggs are perhaps the best known outside of Mexico. They make a very good brunch dish but have to be prepared at the last moment. I ...

(1 Votes)

“Ranch” Sauce

This is a good basic tomato sauce used for "Ranch Eggs" (huevos rancheros) or for seasoning shredded meat that is to be used in tacos, et...

(1 Votes)

Cooked Green Tomato Sauce

This is a multipurpose sauce. References are made to it in many recipes throughout the book that come from the regions of central Mexico.

(1 Votes)

Traditional Caramel Custard

It would not be an exaggeration to say that flan is the most popular dessert in Mexico and one that foreigners always think of as the end...

(1 Votes)

Sra. Juana’s Chilaquiles in Green Sauce

Friends who stay at Rancho San Cayetano, the small hotel about a mile from where I live, always rave about Juana’s chilaquiles in green s...

(1 Votes)

Pork in a Pasilla Chile and Pumpkin Seed Sauce

The pasilla chile, which is the dried chilaca, is used a great deal in this part of Michoacan since it is grown in the next valley, aroun...

(1 Votes)

Dona Rosa’s Bread Pudding

Sra. Rosa, who comes a few days a week to a friend’s home in puerto vallarta to cook, is well known for her capirotada, her recipe is unl...

(1 Votes)

Mole de Xico

If you talk to anyone about Xico, they invariably ask if you have eaten the mole. It is famous surprising, since it is Sweetish and very ...

(1 Votes)

Frijoles de Olla

There are regional differences in what is added to beans cooked this way, but each recipe will guide you-or should.

(1 Votes)

Seafood Cocktail

This cocktail can be prepared with any seafood: raw clams or scallops, abalone, cone cooked shrimps. And how much fresher and crunchier a...

(1 Votes)

Green Rice

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Plantains Stuffed with Cheese

These “bananas", made of cooked plantain dough reformed into the shape of bananas, make a typical Veracruz evening snack, particularly in...

(1 Votes)

The Original Alex-Caesar Cardini Salad

In the early 1970s one of the best-loved restaurateurs in Mexico, Alex Cardini Sr., died. He had started in the restaurant business in It...

(1 Votes)
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