by Gary Meyer

At 94, Diana Kennedy has a youthful spirit and energy. People often refer to her as the Julia Child of Mexico, but Diana prefers an edgier given title: “the Mick Jagger of Mexican Cooking”. She lives on her own, completely off-the-grid in a solar-powered house that she designed in the mountains of Michoacán.


She is widely considered the world’s academic expert on Mexican cuisine, with nine cookbooks, two James Beard Awards, and hundreds of accolades and prizes for her work.

“Never let me hear you say a cookbook is expensive…a novel you read once, a cookbook is on your shelf for 30 years.”

Screen Shot 2017-10-07 at 9.44.26 AMMore a culinary anthropologist than typical chef, Diana has traveled many times over to every state and region of Mexico, extensively researching and documenting the ingredients and dishes of each area. Throughout her six decades of exploration, Diana witnessed first-hand as heirloom varieties of essential ingredients like corn, tomatoes, and chiles were lost to industrialization. She has documented everything.

“I sort of went where the wind blew me, you know, of curiosity. I said, ‘I just have to learn to do this’.”

Filmmaker Elizabeth Carroll is telling her life story in a new documentary called Nothing Fancy: Diana Kennedy.

Carroll and her team were granted unprecedented access to Kennedy and invite you to become a supporter of the film by going to their Kickstarter campaign. You can contribute and  receive some very special perks.


In 2016 her classic book Nothing Fancy was reissued with new recipes and stories. Amy Scattergood of the LA Times wrote about it.

“Most plants taste better when they’ve had to suffer a little.”

NPR on Mexico’s Feistiest Food Expert.

Martha Stewart makes Tamales with Diana Kennedy- Watch the video 


You’re Eating Fake Tortillas, and Diana Kennedy Is Pissed About It

 Authentic Guacamole

from From My Mexican Kitchen (Clarkson Potter, 2003).


Photo by Michael Calderwood

I first came across this recipe in Mexico in 1957, and it seems to be a classic. The perfect guacamole has to be made in a molcajete, a volcanic-rock mortar and pestle, because the flavors intensify when the ingredients are crushed. If you don’t have one, blend the onion, chile, cilantro, and salt, then mash in the avocados just to a rough texture.
Makes about 2 1/2 cups

2 tablespoons white onion, finely chopped
4 serrano chiles, finely chopped (seeds and all), or to taste
3 tablespoons cilantro, chopped
Sea salt to taste
3 avocados (about 1 pound)
1/2 cup unskinned tomatoes, finely chopped


1/4 cup tomatoes, finely chopped
1 tablespoon white onion, finely chopped
2 tablespoons cilantro, chopped

Put the onion, chiles, cilantro, and salt into a molcajete and crush to a paste. Cut the avocados in half and, without peeling, remove the pit and squeeze out the flesh. Mash them roughly into the base and mix well. Stir in the tomatoes and sprinkle the surface of the guacamole with the toppings. Serve immediately.


From The Cuisines of Mexico (William Morrow Cookbooks, 1972/1989)

Serves 4 to 6


  • 3pounds pork shoulder, butt, or country-style spare ribs, skin and bone removed
  • Cold water to barely cover
  • 2teaspoons salt, or to taste



  1. Cut the meat, with the fat, into strips about 2 x 3/4 inches. Barely cover the meat with water in a flameproof dish, add the salt, and bring it to a boil, uncovered.
  2. Lower the flame enough to bring down to a simmer. Let the meat continue simmering until all the liquid has evaporated — about 1 hour and a half, depending on the shape of your pot. By this time the meat should be cooked through but not falling apart.
  3. Lower the flame a little more and continue cooking the meat until all the fat has rendered out of it. Keep turning the meat until it is lightly browned all over — about 1 hour and 10 minutes.
  4. Notes: The meat will get more evenly cooked if the dish is rather large and shallow. Do not add too much water at the beginning or the meat will fall apart at the frying stage. If the meat is still fairly hard when the water has evaporated, then add a little more water and continue cooking. Choose pork that has a fair amount of fat or you will have to add some lard for it to brown properly.

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