Diana Kennedy

Some things worked better than others.

I tried, like, the Diana Kennedy cookbooks with Mexican food.

I found those really hard.

You, they had a lot of ingredients that-

It was opened in 2010 by Karen Taylor.

Um, she had run, uh, the restaurant Primavera for 20 years, um, and had a tamale stand at the Ferry Plaza Farmer's Market, um, and also studied with Diana Kennedy, who, you know, we know is a, was, was a Mexican food scholar and, and really wrote several cookbooks of great acclaim.

The name Molino, uh, is the town mill.

Um, it's a, it tips to this nixtamalization that's happening there, and we're seeing it in these fresh tortillas, in the tamales, in the quesadillas.

Her book is essentially a love letter to the joy that food, land, nature, and community can give us.

It is absolute preservation through the written word, which transitions us to another type of preservation undertaken by someone operating far outside her own native culture, Diana Kennedy, and her relentless pursuit of Mexican cuisine.

Diana Kennedy is a very fascinating figure in the sources.

She published the Art of Mexican Cooking in 1989.

She's often described not just as a chef, but as a true culinary anthropologist.

And most people would just stop there.

Exactly.

But Diana Kennedy would get in her car and go to the village.