Tribute to Diana Kennedy

Culinary legend Diana Kennedy, the subject of the new Nothing Fancy: Diana Kennedy documentary, has spent decades learning and teaching about authentic regional Mexican cuisine.

It’s only fitting that our tribute to her will start with a Mexican feast, featuring bites of regional Mexican food. Mexican feast participants include Centro Mexican Kitchen, Comal Heritage Food Incubator, Comida, Super Mega Bien, Teocalli Cocina, Work and Class, and Zocalito Latin Bistro.

One of the foremost authorities on Mexican cooking, Diana Kennedy has written nine books on this subject. A meticulous researcher and culinary anthropologist, she based her books on decades of travel throughout Mexico while interviewing and learning from cooks of all kinds. The Mexican food that she presented was not from one monolithic cuisine but numerous regional cuisines.

The tribute will continue with a 7pm screening of Nothing Fancy: Diana Kennedy and an interview of Top Chef Denver competitor and James Beard semi-finalist Chef Claudette Zepeda, formerly of San Diego restaurant El Jardin, by former Eater Denver editor Andra Zeppelin.

Like Diana Kennedy, the regional cuisines in Mexico are a primary inspiration for the food of Claudette. Born in the U.S. and raised between Tijuana and San Diego, she credits the confluence of flavors and ingredients she was exposed to while spending time with family in Tijuana and Guadalajara as paving the way for her eventual career.

Mexican Feast Menu

Centro Mexican Kitchen: Masa Cake con Carnitas—Red mole carnitas, pickled red onion, serrano chile

Comal Heritage Incubator: Ensalada de Nopales—Cactus salad with tomato, red onion, cilantro, jalapeño & lime.  Topped with queso fresco and crema Mexicana and served on a tortilla chip

Comida: Ceviche Tostada—Bolder blue corn tostada topped with white fish cerviche

Jim Pittinger of Biker Jim’s Gourmet Dogs: Rustic tart with cajeta and horchata anglaise

Teocalli Cocina:

• Esquites—Burnt tortilla aioli, Morita lime powder
• Pork Carnitas—Braised pork shoulder, roasted tomatillo salsa, pickled oregano onions
• Birria de Res—Charred beef short rib, guajillo sauce, caramelized leeks

Work and Class and Super Mega Bien:

• Halibut Yuzu Cerviche—Halibut yuzu cerviche, cucumber pico de gallo, avocado sauce
• Drink: Loca pasiones! with Doña Loca Espadín Mescal, passion fruit, spicy apple cider syrup, lime juice

Doña Loca mescal and Agua Bendita tequila imported by Dana Rodriguez
Mescal produced in Oaxaca, tequila in Tequila Jalisco

Zocalito: Braised chicken in Oaxacan yellow mole with cotija cheese and herba santa

Speakers: Claudette Zepeda, Andra Zeppelin