“Why is it that we have allowed people who are totally incompetent in food to design our food?” Diana Kennedy was saying, her gray and white hair lifting lightly in the breeze. “Our food doesn’t have the flavor it used to have. I remember the chile poblanos, full of flavor, thin-fleshed, very dark green, and that big. Now ¡olvidalo!”
“Forget it,” she said. Today, there is actually a four in ten chance a chile poblano served to you anywhere in Mexico has been imported, most likely from China. Kennedy knows this, and the truth seems to burn through her entire being.
A living legend in food, Kennedy started exploring the markets of Mexico’s towns and villages more than fifty years ago, meeting cooks and gathering plants and recipes with the precision of a ethnobotanist. It has been her lifelong project of achieving total intimacy with Mexico’s native ingredients.