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Recommended by

Hsiao-Ching Chou

Food journalist

Guacamole Chamacuero is the best ever and it’s in this book. I was fortunate enough to get to interview Kennedy and I learned not only that avocados and chiles can be so different (and therefore affect the flavor of guacamole) but that you can add pears, grapes, and pomegranate seeds. This guac is a revelation. More importantly, Kennedy’s body of work and scholarship are incredible.

Ian Hemphill

Managing Director, Herbie’s Spices

I have seen no better book on Mexican cuisine.