Internationally available Mexican cookbooks in Cookbooks & References Posted February 9, 2014 Diana Kennedy and Rick Bayliss are OK in my book. If they have a defect, it's that they push a homogenized version of Mexican cuisine, the "beans and tortillas" that rotuts is talking about. There's a fantastic amount of regional/cultural variation in Mexico that shaped the way people traditionally cook, and there's Mexican chefs currently doing everything from molecular gastronomy to appropriating, err rediscovering, prehispanic cookery.If you want to explore Mexican outside of what you might call U.S. Mexican Restaurant, Ricardo Muñoz Zurita's books are a great place to start. They're in Spanish but Amazon carries a few of them.Sorry, this is kind of odd to me. The foundations of pre-hispanic, Mesoamerican cooking are corn, beans and chiles. Or beans and tortillas, as you say. There is nothing wrong with understanding these three ingredients inside and out before you move on. My personal pain in the rear is people talking about molecular gastro re Mexico without knowing the importance of nixtamal. My personal pain in the rear is non-Mexicans acting like they're some kind of gatekeepers to my culture.