My Mexico
by Diana Kennedy
Fifty years of Mexican kitchens before they're gone.
you believe food is the most honest dispatch a culture can send
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Diana Kennedy arrived in Mexico in 1957 and spent the next fifty years documenting its regional cuisines before globalization erased them. She drove dirt roads to find the woman who still made a particular mole the old way. She argued with chefs, politicians, and publishers to take Mexican food seriously as a subject. A visitor who became more native than most natives — not through conquest but through attention. The most important culinary dispatch on this shelf.
WHERE THIS BOOK LIVES
- Setting
- Mexico • Latin America
- Voice
- An outside perspective on Mexico
