The Art of Mexican Cooking

Before Mexican food became ubiquitous in Los Angeles and known throughout the United States, British writer Diana Kennedy set about cataloging the special flavors of Mexico's regions during the late 1950's and early 60's in her seminal work, The Art of Mexican Cooking.

Sopa de Albóndigas

Serves 6

chicharrón (optional)

chiles or 2 chipotles en adobo

2 large sprigs mint

3 large sprigs cilantro

chicharrón, in the blender jar and blend until smooth. Add this to the meats with the crumbled chicharrón and work, preferably with your hands, until all the ingredients are well incorporated. Set aside to season while you prepare the broth.

chiles and herbs. Continue cooking over low heat until the meatballs are cooked through and the vegetables are very tender. A thin sheen of fat will cover the surface - about 45 minutes.

A Room with a VU Meter by Chris Joss