Diana Southwood Kennedy (1923 – 2022)
Diana Southwood was born in Loughton, Essex, in the southeast of England. She spent her childhood in the shadow of the First World War. In Britain, this meant living with constant reminders of loss and deprivation. Later, the grim realities of WWII served to reinforce an ethos of frugality, practicality and resourcefulness.
The lessons gained during those challenging years deeply influenced her values, and indeed the course of her life. For Diana, allowing any food to go to waste was simply never an option. But having developed a keen palate based on fresh, simple ingredients, neither was mediocre cuisine.
On a spontaneous trip to Haiti in 1957, she met her future husband, Paul P. Kennedy. As a correspondent for The New York Times, Kennedy’s assignments took him across Mexico, Central America and the Caribbean. The two began traveling together frequently. They relocated to Mexico City within a year.
Diana’s deep affection for Mexico’s culture, people and cuisine quickly grew to become the guiding force in her life. It was all a grand adventure. Fearless, she ventured farther and farther afield in her quest for authentic regional ingredients and cuisine. Diana sought out remote villages, markets and farms across nearly every Mexican state. As often as not, that meant journeying by some combination of truck, bus and donkey.
Wherever she went, she asked question after question. Forged lifelong friendships. Learned of ancient recipes and long-forgotten ingredients. And all the while, she chronicled every detail of her experiences with near-superhuman dedication.
“There are so many more recipes out there, handed down mother to daughter that are going to be lost. There are seeds and herbs and roots that could disappear. There is absolutely so much more that needs to be done!”
- DIANA KENNEDY
In 1965, Diana and Paul moved to New York City. Encouraged by New York Times food writer Craig Claiborne, Diana began teaching intimate classes in Mexican cooking from her Manhattan apartment. One thing led to another, and before long she found herself writing her first cookbook. Naturally, that required a return to Mexico to conduct even more extensive field research. The result, 1972’s The Cuisines of Mexico, quickly became a bestseller. Over the course of her career, Diana went on to author another eight books.
Shortly after returning to Mexico permanently in 1976, she relocated from Mexico City to eastern Michoacán, where she established a remote homestead. Dubbed Quinta Diana, this ecologically-minded villa was designed by a local architect. Diana was adamant that it be built of local materials, including adobe. Beyond a generous kitchen which she referred to as her laboratory, it featured multiple wood-fired grills, outdoor ovens and a greenhouse. The surrounding land provided many of the organic ingredients that went into her dishes, and rain water was collected in tanks.
The realities of this immersive approach were rarely easy. As Diana herself explained, "I am sure that if I had known what it would entail to travel almost constantly through the year, and often uncomfortably, to research, record, photograph and then cook and eat over three hundred recipes, I might never have had the courage to start the project in the first place." Fortunately for us all, she was able to summon more than enough courage. Her books remain essential references for chefs and home cooks seeking approachably authentic recipes rooted in tradition.
But even as she devoted nearly a full century to making such an outsized contribution, Diana understood that her efforts alone could never be enough. She was acutely mindful of the need to establish a path forward for others, allowing them to build on the foundation she created.
That desire is what brings us – and you – to this moment in time. The mission of the Diana Kennedy Foundation is to identify and encourage others who share Diana’s irrepressible spark. Whether you’re a supporter, a potential grant applicant or simply a fan of those who make extraordinary impact on the world around them, we’re grateful that you’re here.
“If you are going to play around with ingredients, exotic ingredients, you’ve got to know how to treat them.”
- DIANA KENNEDY
Recognition
Awarded the Order of the Aztec Eagle by Mexico in 1981, their highest honor for a foreigner
Appointed Member of the British Empire (MBE) in 2002 for promoting cultural ties between the UK and Mexico
Honored by the James Beard Foundation: Cookbook of the Year (2011) and Cookbook Hall of Fame induction (2014)
Celebrated by numerous acclaimed Mexican chefs including José Andrés and Gabriela Cámara
Diana’s documentation of native edible plants was digitized by Mexico’s National Commission for the Knowledge and Use of Biodiversity (CONABIO)
“She loved Mexico, Mexicans and Mexican cooking like no one! Her books open a window into the soul of Mexico! She gave voice to many Mexican cooks, especially women. She was my teacher.”
- JOSÉ ANDRÉS (CHEF/HUMANITARIAN)
Diana Kennedy Books
Diana wasn’t merely a writer of cookbooks. She spent five decades building the definitive archive of Mexico’s culinary soul. Each volume is a meticulously researched, lovingly crafted document. Each embraces traditional dishes and indigenous ingredients. And throughout this astonishing body of work, she has preserved the spirit and spark of the farmers, families and cultures so determined to keep the old traditions alive.
The Cuisines of Mexico
(Harper & Row, 1972; revised 1986) — her first and foundational work, credited with introducing Americans to authentic regional Mexican food
The Tortilla Book
(1975; revised 1991) — exclusively devoted to tortillas and masa traditions
Recipes from the Regional Cooks of Mexico
(1978; revised as Mexican Regional Cooking, 1990) — a deep dive into local home cooking across states
Nothing Fancy: Recipes and Recollections of Soul‑Satisfying Food
(1984; revised 2016) — part memoir and part cookbook, blending personal stories with recipes
The Art of Mexican Cooking
(Bantam, 1989; reissued 2008) — a refined and expanded collection of signature traditional recipes
My Mexico: A Culinary Odyssey with More Than 300 Recipes
(1998; reissued 2013) — a travelogue of her time across Mexico, weaving stories and dishes
The Essential Cuisines of Mexico
(2000) — a definitive compilation and refresh of her first three books, with new recipes
From My Mexican Kitchen: Techniques and Ingredients
(2003) — guides readers through traditional Mexican ingredients, tools and techniques
Oaxaca al Gusto: An Infinite Gastronomy
(2010) — a 14-year culmination of her documentation on the diverse cuisine of Oaxaca