Diana Kennedy bursts over the phone line like a dynamo. She’s in California and we’re discussing Oaxaca al Gusto (University of Texas Press).
“It is not a book for Americans to cook Oaxacan food. It is how Oaxacans eat,” Kennedy explains.
This distinction tells us why Kennedy received Mexico’s Congressional Order of the Aztec Eagle, the highest award given to a non-Mexican. Over more than 50 years she has become Mexico’s ambassador to an international following of cooks waiting to benefit from her ventures into little-known reaches of the Mexican countryside. In this new book, she documents and shares the life ways and foods found throughout Oaxaca.
An earlier Mexican version of the book was categorized in typical cookbook format with chapters on appetizers and entrées. The U.S. publication categorizes content by Oaxaca’s diverse regions. Kennedy doesn’t expect readers to use all of the recipes. More importantly, she would like to encourage interest in the great variety of ingredients, particularly chiles, and further their use in today’s world market.
“It is not a book for Americans to cook Oaxacan food. It is how Oaxacans eat.”
Diana Kennedy on Oaxaca al Gusto
“The city of Oaxaca is a meeting place for people to find jobs from all over the state. And so I'd be recommended to somebody from one part of the state, and I'd talk to them, and they'd say, Oh, well you know Grandmother does this, that, and the other,” Kennedy says.
In addition to her written records, Kennedy also took the hundreds of photographs (with a few exceptions) that grace the pages of Oaxaca al Gusto. When I first saw it, I thought it strange that, rather than food, an olla filled the front cover. Once I viewed the book front to back, it made perfect sense. The olla is the traditional cooking pot that’s used in some form or another across geography and time—the vessel that holds all of Mexico’s food.
Many of these recipes use ingredients we will never encounter. Much of it is foraged near people’s homes or raised seasonally. Foods are not wasted but used “nose to tail.” I mention a wasp nest comb used in a hot meal.
“Free protein!” Kennedy exclaims. “That's the thing about all these wild things. It's free protein. Wild things have marvelous food value.”
But, regardless of the enormous amount of information in Kennedy’s masterwork, she maintains one constant: “Anything you make should be delicious.”
Includes a three-course dinner based on Oaxaca al Gusto, wine pairings, an autographed copy of Oaxaca al Gusto, live music by QTANGO dance orchestra, a donation to the NHCC Foundation and tax (but not tip)
Tickets: $200 per person, available at Bookworks (4022 Rio Grande NW, 344-8139) and bkwrks.com/