Diana Kennedy has published eight classic Mexican cookbooks, including the James Beard Award-winning Oaxaca al Gusto! I grabbed her book, My Mexico, containing over 300 recipes divided by regions. It’s not the 600+ recipe cookbook I had chosen before, but 300 recipes will still be a challenge to complete in a year.
Pollo en Ajillo (Chicken in garlic chile sauce) was the first to be tackled. The dish is from the Hotel Salmones in Veracruz. How cool is that old school picture of the hotel above? I picked this dish because it calls for 14 garlic cloves. Everyone knows Andrew’s obsession with everything garlic and I’ve witnessed the massive amounts he puts in pho or any dish that isn’t a dessert. Now, Andrew is in Austin today for work but will be back tomorrow but I figured that cooking the dish and letting the chicken soak in the ancho, guajillo and garlic sauce will only make it taste more garlicky.
Not only was there not one mistake or skipped step in the directions, Kennedy actually gives a little intro to the recipe. She explains how she came across it and any recommendations on how to be eating it. I cannot wait to get back in the kitchen and learn all I can from this book.