Oaxaca (2019)

If Kennedy's Oaxaca book feels like a lot, start here. Bricia Lopez's parents founded Guelaguetza in Los Angeles, which she calls the first restaurant that really focused on Oaxacan cuisine, and this book, written with Javier Cabral, carries that family's cooking and its immigrant story. The six mole recipes are the draw, presented as the common knowledge of Oaxacan home cooks rather than chef secrets. It is warm, practical and a lot of fun to cook from.