I recently purchased Diana Kennedy's book Oaxaca al Gusto, a 400 page tome on the indigenous food of Oaxaca, which, in many cases, is unknown even to many Mexicans outside of these valleys. Here you will find recipes with the fundamental building blocks of the food of the region: chocolate, chiles, and corn. And, as Adriana Legaspi has argued, these meals are not just a means of nourishment, but, rather, an important way to understand how they fit within ancient traditions practiced by the community. … [Read more...]