From Origin

At 95, Mexican food expert Diana Kennedy is growing her own coffee and making her own tortillas


To get to Diana Kennedy’s house, outside Zitácuaro, Mexico, about 100 miles west of Mexico City, you go up a dirt road jutted with rocks, through two gates, past rock walls overhung with bougainvillea and blue plumbago, pink lilies and darting butterflies, and up a flight of stone steps to an outdoor patio that features two adobe beehive ovens and two solar stoves, one lately arrived from Spanish chef José Andrés, who also sends them to disaster zones.

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