Image: Larry D. Moore · CC BY 4.0
The Cuisines of Mexico
- Year
- 1972
- Era
- 20th century
- Origin
- Mexico/UK · Americas
- Language
- English
- Category
- Latin America
The Cuisines of Mexico, issued by Harper & Row in 1972, presented English-language readers with an unprecedentedly serious treatment of Mexican regional cooking, drawing careful distinctions between the culinary traditions of distinct states and indigenous communities. Grounded in extensive fieldwork, the volume helped establish Mexican cuisine as a subject worthy of scholarly and gastronomic respect abroad, and laid the foundation for subsequent revisions and companion works.
Cooking from this book
Cochinita Pibil
Signature dishThis slow-roasted Yucatecan pork, marinated with achiote and sour orange and traditionally cooked wrapped in banana leaves in an earth pit, became emblematic of Kennedy's project. Her book was among the first in English to insist that Mexican cooking was regional, rigorous, and worlds removed from the Tex-Mex caricature familiar to North American readers. Cochinita pibil, with its pre-Hispanic technique and distinctive crimson hue, exemplifies the authenticity and regional depth she championed.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
