Stirring the Pot

In her Michoacan kitchen, Diana Kennedy—the Julia Child of mexican cooking—serves up squash-blossom tacos and strong opinions.

IT’S NOON AT DIANA KENNEDY’S rambling adobe house outside San Pancho, a hillside village of a few hundred souls located three hours west of Mexico City. The celebrated cookbook author and acknowledged godmother of Mexican cooking is unpacking a basket of magnificent golden squash blossoms we have just bought at the market

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