Oaxaca Al Gusto: An Infinite Gastronomy

Diana Kennedy presents a comprehensive record of Oaxacan cuisine in this hardcover volume. As an authority recognized for works like The Cuisines of Mexico, she brings decades of fieldwork to this study of regional foodways. The text organizes nearly three hundred recipes by geographic region, focusing on dishes prepared by home cooks for daily sustenance and festive occasions. Kennedy includes detailed notes on ingredients and techniques alongside color photographs that document the preparation process. The book examines the diverse cultural groups within Oaxaca, many of whom inhabit hard-to-reach areas. It highlights the distinct culinary traditions of these communities, including wild and cultivated foods central to their social life. A special chapter addresses the three pillars of Oaxacan gastronomy, providing context for the broader collection. Kennedy’s approach emphasizes proper local ingredients and traditional methods, reflecting her long-standing commitment to authentic Mexican cooking. This volume suits readers interested in regional Mexican history and specific culinary techniques. It may not appeal to those seeking quick weeknight meals or simplified interpretations of international cuisine. The work stands as a scholarly yet accessible guide to the flavors of southern Mexico. Kennedy’s meticulous documentation offers a clear view into the daily and celebratory eating habits of Oaxacan communities, preserving knowledge that might otherwise remain obscure.