For years, I’ve admired the work of Diana Kennedy, an expert of the regional cuisines of Mexico. She takes an authentic approach to documenting home cooked meals throughout the country and making them accessible to people around the world. The dozens of times that I’ve boarded a flight to Mexico, I’ve carried with me photocopies of Diana’s recipes so that I can shop at the local Mexican markets and recreate some of the dishes from her many books over a Mexican stovetop. Nothing gave me greater joy. I’m thrilled to add this class to our schedule and hope to celebrate her work for many years to come in the Salt Water Farm kitchen. We will make a number of traditional dishes including: Homemade Tortillas, Enchiladas de Plaza, Pescado a la Veracruzana, Arroz a la Mexicana, Frijoles de Olla, and Torta de Cielo.
