Mole poblano and chiles en nogada are some of the recipes that Frida Kahlo perfected, perhaps with the same artistry with which she painted. The artist born in Mexico City drew inspiration from food not only for her paintings but also because she loved the colors and the gastronomic traditions of Mexico.

In fact, in her home, she had a classic wood-burning stove, traditional clay pots from Oaxaca, and copper tubs from Santa Clara, because for her, food was always a social activity, but also a way to stay connected to the country's indigenous culture.

In The Parties of Frida and Diego: Memories and Recipes, Diego Rivera's daughter shows how important good cooking was to Frida and her life with Diego, while allowing us to understand how much they enjoyed traditional celebrations and their foods, such as the Day of the Dead, for example.

While Eulalia, her cook, was in charge of preparation, Frida paid great attention to the presentation of the meals, especially because gatherings with dishes like tamales accompanied by mezcal were common in her Casa Azul.

It is well known that the painter's social circle included individuals from the intellectual and cultural elite of the time, with whom she shared meals, celebrated, and debated around the table that she personally set festively, experimenting with color and form through floral arrangements, coordinated colored tableware, and compositions with fruits and vegetables, like those in her paintings, all combined with a variety of different dishes.

For Frida, as with many other things in her life and with the weight of the era in which she lived, the kitchen was directly linked to Diego Rivera, but fortunately, today women have redefined spaces, traditions, and even opened spaces that highlight the value of both our participation and gastronomy.