“Su recuerdo más claro sobre su gran entusiasmo por la cocina es de cuando tenía 10 años y su mamá le encargó cuidar unos huevos, pero ella quería ponerle su toque, así que agregó especias, ‘como era de esperarse, el resultado fue una mezcla casi negra que nadie se comió, desde entonces aprendí que tenía que controlar mis emociones al cocinar’.” Continue reading “El Heraldo: Pati Jinich, conoce a la chef que muestra la gastronomía de México al mundo”
Travel + Leisure: Conoce a Pati Jinich
“Gracias a eso, descubrió que no le gustaba su carrera y cuando tuvo su tercer embarazo aprovechó para renunciar a su anterior trabajo y meterse a estudiar clases de cocina. ‘Me di cuenta que en todos los estudios de cocina, no hay nada mexicano y todo está basado en cocina francesa. También que la percepción de nuestra cultura en el exterior está llena de estereotipos. Por eso quise enseñar sobre nuestra riqueza y comencé a escribir sobre eso y a dar clases de cultura en el Instituto cultural Mexicano en Washington’, recuerda Jinich.” Continue reading “Travel + Leisure: Conoce a Pati Jinich”
Tablet: Mexican Chef Pati Jinich Does Shabbat
“Pati Jinich knows what it’s like to be a new immigrant in the United States. She came to this country on a visa when she was 24 years old and newly married. Homesick and unable to return to Mexico until her immigration papers were finalized she brought comfort to Texas by cooking the chicken soup of her youth for herself and her husband. The scent gave her rented duplex in Dallas a connection to home.”
Continue reading “Tablet: Mexican Chef Pati Jinich Does Shabbat”
The Splendid Table: Turkey Confidential 2018
I had such a wonderful time talking with Francis Lam on The Splendid Table’s Turkey Confidential. You guys asked such great questions! Continue reading “The Splendid Table: Turkey Confidential 2018”
Dulce de Leche Chocolate Pecan Pie
Thanksgiving has become my favorite American holiday.
Though when I first arrived to the US, more than 20 years ago to Texas, I had never heard of the celebration. I was a bit perplexed as to why people where roasting turkeys so early in the year (in Mexico turkey is a Christmas tradition). Now, I totally get it.
I love how everything seems to stop and be put on hold. I love how attention shifts almost entirely to food and the kitchen takes center stage. I love the intense emotions that surround the holiday. I love the time of year. And, since Alan left for college, I love that our family will all be together for a few days, mostly eating.
I especially love how Thanksgiving opens the door to celebrate the contributions that immigrants have historically brought to the American table. Now, more than ever, this is deeply meaningful to me.
I love how Thanksgiving embraces and holds onto to classic recipes and traditions that have been passed down through generations. But I also love how it welcomes new and surprising additions that complement the rest.
In that spirit, I created a Dulce de Leche Chocolate Pecan Pie.
I had never tasted pecan pie before moving to the US. And then about a decade ago, my dear friend Debra introduced us to her dark chocolate version of pecan pie which we devoured so fast that she started bringing, not one, but two each year. Last year, I told her I was tempted to make it a bit more outrageous and decadent by incorporating Dulce de Leche Caramel to that super gooey filling.
Dulce de leche caramel, or Mexican cajeta, is an iconic ingredient in Mexican kitchens. We Mexicans are crazy about it. Made from goats’ milk, rather than cows’ milk, as in some other countries, it is also made in a traditional way – cooked down slowly as layers of flavor build into each other in a single product. It’s so good you can eat it with a spoon, or top your bananas or apples with it.
In this recipe, dulce de leche caramel makes for a more gooey, more sticky, more chewy filling with a rich, deep and intrinsic rustic caramel taste. The pecans have a better cushion to sit on and be coated in. The chocolate chunks can shine even more.
Below is the recipe, and above is a video clip from an upcoming episode of the new season, where I make it. And we all eat it. We are going to be making it again for our Thanksgiving table, and my hopes are that you will give it a try too.
Dulce de Leche Chocolate Pecan Pie
In this pecan pie recipe, dulce de leche caramel or cajeta makes for a more gooey, more sticky, more chewy filling with a rich, deep and intrinsic rustic caramel taste. The pecans have a better cushion to sit on and be coated in. The chocolate chunks can shine even more.
Servings: 10 servings
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour plus more to work the dough
- Pinch of kosher or sea salt
- 1 teaspoon granulated sugar
- 1 stick (or 1/2 cup) cold unsalted butter diced
- 1/4 cup cold water
For the filling:
- 3 eggs
- 1 cup Dulce de Leche or Cajeta
- 1/2 cup dark brown sugar
- 1/2 cup light corn syrup
- 4 tablespoons unsalted butter melted
- 1/2 teaspoon kosher or sea salt
- 2 cups (or 8 ounces) pecan halves coarsely chopped
- 2 ounces (or 1/3 cup) chopped bittersweet chocolate
Instructions
To prepare the crust:
- Place the flour, salt, sugar and diced cold butter in a food processor. Process a few times, until the mixture looks like a coarse meal. Add the cold water and process again a few times. The dough should become more moist. Turn out of the food processor and gather into a ball. Lightly dust your countertop with flour, and knead the dough 3 to 4 times until it comes together. Shape into a flat ball, wrap in plastic wrap and refrigerate for until firm, about an hour.
To prepare the filling:
- In a bowl, beat the eggs with a whisk until foamy. Incorporate the Dulce de Leche, brown sugar, corn syrup, melted butter and salt and whisk until it is well blended. Add the chopped pecans and chocolate and mix well.
To assemble the pie:
- Set an oven rack in the middle of the oven and preheat to 375 degrees Fahrenheit. Remove the dough from the refrigerator. Lightly dust your countertop, hands and a rolling pin with flour. Roll out the dough into about an 11” to 12” round. Place it in a pie mold, pressing the bottom and sides into the mold and crimp the edge on top.
- Pour the filling into pie crust. Cover the pie loosely with aluminum foil and place in the oven. Bake for 55 minutes, or until the pie is set and edges have lightly browned. Remove from the oven and let cool before serving.
Video
Notes
Pay de Dulce de Leche y Chocolate con Nuez
Heladería Casa Morgana
By Eduardo | @cazadordelomejor
A 3- by 3-meter window in Mexico City’s Colonia Juárez where passionate people make perfect Italian gelato using seasonal Mexican ingredients, and the result is hard to compare to anything else.
It was during a dream one night that Kirén Miret (founder, co-owner and master gelato maker at Casa Morgana) decided she was going to open a gelato shop. That night, she quickly woke up and started jotting down ideas — flavors, ingredients, anything that came to her mind. This would result in becoming the root of the ice cream shop she’d always dreamed of. Kirén had no gelato experience. The next morning, she started searching for gelato courses in different parts of the world until one in Los Angeles popped up.
Shortly after, she was back in Mexico City making gelato with a small home gelato maker and bringing samples into her office. Kirén’s passion grew stronger, and a couple months later, she was all the way in Italy perfecting her skills. There she graduated as a master gelato maker.
Casa Morgana is run by Kirén, Diego (Kirén’s nana’s son), Elías (Diego’s father), Tani and Javi. It’s pretty much a family business. They make gelato because it makes them happy, not for any other reason. No artificial coloring, flavors or preservatives are used. Only fresh seasonal ingredients, sugar and milk, which are turned into gelato in a machine Kirén compares to a Ferrari.
The flavors at Casa Morgana range from mango, to rosca de reyes, to chocolate oaxaqueño. It all depends on the season, and each day means a different menu. November brings pan de muerto gelato, and December brings churros and ginger snap.
Each detail at Morgana is looked after. The containers in which the gelato is stored, the sugar to milk ratio, the cups that are flown in from Canada, the metallic spoons, the spades which are used to serve – they all work together to make Morgana’s gelato so creamy and irresistible.
Kirén has always been an ice cream person. When she was a little girl, she liked the more normal, chocolate-covered vanilla ice cream pops with sprinkles. Today, her mission is to make the best ice cream in Mexico – and she’s up there.
Heladería Casa Morgana, Calle Milán 36, Juárez, CDMX
San Diego Union Tribune: Food Star Inspired by Baja Cuisine, Wineries
“For the 65.5 million viewers worldwide of the PBS series “Pati’s Mexican Table,” host Pati Jinich is an expert in Mexican cuisine. Jinich thought so too — until she traveled to Baja for the show. She ate tortas in Tijuana, tacos in Rosarito, uni tostadas in Ensenada, corn pancakes in the Valle de Guadalupe, and drank Baja beer and wine everywhere.”
Continue reading “San Diego Union Tribune: Food Star Inspired by Baja Cuisine, Wineries”
Reforma: Sazón Mexicano
“Estoy muy orgullosa, si perseveras en tu alma e identidad, a largo plazo ves los frutos. Ahorita la gente me reconoce en el aeropuerto, no por otra cosa, sino por mi acento, porque he sido firme en decir ‘voy a ser mexicana y a hacer comida mexicana’, puntualizó.”
Hora de Celebrar! Pomegranate, Tequila, Chile y Limón
The leaves have already turned orange, yellow, red and brown here in DC meaning it’s the most celebration-packed time of year. There is Hispanic Heritage Month, Fall and Harvest celebrations, Day of the Dead, Thanksgiving, Passover, Christmas and New Years, just to mention some. I did not even include all of the year end office, school, neighborhood and friend get-togethers.
Boy did this year fly by! I’ve had no time to think about my 2019 New Years resolutions. Not that I ever follow through on them, but I used to at least think about them…
Lately, I’m telling my boys how amazed I am at how fast the time passes. When I was in middle school like Juju, I remember feeling every hour of every day pass, as if churning ice cream by hand… so slow. Coming home from school was a long awaited haul, and getting to the weekend an eternity. As I got older though, time seemed to be marked by the weeks. By college the months seemed to run into each other, only to stop and catch their breath during school breaks.
When I got married and moved to the US, I was so stunned by the change of seasons. It was their passing the baton from one to the other that seemed to mark my pace. Witnessing the seasons changing was new to me having come from Mexico City, where there seems to be one eternal season with a crazy rainy interruption.
Well, the last few years I’ve barely been able to grasp what the marks of time are and can only feel it whirling on! I blink an eye and it’s summer. I blink again, and we seem to be speeding like mad to wrap up the year. I swear the entire year feels like what an hour used to feel like when I was Juju’s age. No surprise then, the faster the years seem to go, the more I want to celebrate anything and everything.
For us Mexicans, celebrating means having tequila around. We even joke about it. You got a promotion at work? Come over for some tequila! You are getting married? Do you have enough tequila?!? You have a dinner at home and are having me over? Can’t show up without your favorite tequila because, frankly, you probably don’t have enough.
Aside from sipping it neat, I love coming up with one new and fabulous cocktail every year to mark our holidays. It has become a trendy thing around here and now my friends expect it. So this year, this is the one. I was daring and bold and it paid off. I call it Spiced Up Pomegranate, Chile y Limón and it is a delight! And it’s very easy to make. You could even make it ahead of time, too.
I start off with a flavored simple syrup. Many people seem baffled when they hear the term simple syrup. Mixologist jargon for sure, it sounds like something complex to prepare or something you get at a hard to find specialty store. But simple syrup is nothing more than sugar dissolved in water! And you can flavor it any way you want. For this cocktail, I flavor it with whole allspice berries, true cinnamon also known as canela, a whole clove, and the rind of a lemon. It makes for a simple syrup that is fragrant, citrusy, lightly spiced up, and has warm comforting tones from the canela. The more you let the simple syrup sit and become infused, the more the lemon rind will also absorb the simple syrup and become candied. Then it is a treat of a garnish to bite into as you sip your cocktail.
Once you have the spiced up simple syrup, you blend it with the lively and tart pomegranate juice, an entire fresh and grassy jalapeño – do not remove the seeds please – and fresh squeezed lemon juice. For the tequila, I use Gran Centenario Reposado, which is mildly fruity and teasingly sweet. It has a woody fragrance, and you can taste an echo of almond and vanilla in it that compliments the syrup and the pomegranate. They have a page on Facebook and Instagram, if you want to know more about them.
This Spiced Up Pomegranate, Chile y Limón cocktail is so multilayered and irresistible it’s never an afterthought. You want to savor every single sip. It will claim its delicious place at center stage of your celebration.
Spiced Up Pomegranate, Chile y Limón Cocktail
This Spiced Up Pomegranate, Chile y Limón cocktail is so multilayered and irresistible it’s never an afterthought. You want to savor every single sip. It will claim its delicious place at center stage of your celebration.
Servings: 6 servings
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup water
- 4 allspice berries
- 1/2 stick (about a 1” piece) true cinnamon or canela
- 1 whole clove
- Rind of a lemon plus a quarter of the lemon to rim the glasses
- 3/4 cup Gran Centenario® Reposado tequila
- 1 1/2 cups pomegranate juice
- 3/4 cup fresh squeezed lemon juice
- 1/2 fresh jalapeño stemmed (seeding optional) more to taste
- 2 cups ice
- 2 tablespoons turbinado sugar
- 1 tablespoon kosher or sea salt
- 1/2 teaspoon ground true cinnamon or canela
Instructions
- In a small saucepan, combine the granulated sugar, water, allspice berries, cinnamon, whole clove and lemon rind. Set over medium heat and let the sugar dissolve, stirring occasionally for 3 to 4 minutes, until you cannot see the sugar granules anymore.
- Remove from the heat. Let it steep anywhere from 30 minutes to 12 hours. When ready to use, strain the spiced syrup into a small bowl or measuring cup. Reserve the lemon peel and cut it into 6 pieces.
- In the jar of a blender, add the tequila, pomegranate juice, lemon juice, jalapeño and strained spiced syrup. Puree until completely smooth. Add the ice and puree again.
- On a small plate, combine the turbinado sugar, salt and ground cinnamon. Rub the top of 6 glasses with a quarter lemon or water and rim with the sugar mixture. Fill each glass with the pomegranate drink, garnish each with one piece of the sweetened lemon peel, and serve!
Notes
Coctel Picosito de Granada, Chile y Limón
Contramar
By Eduardo | @cazadordelomejor
Mexico City’s freshest and tastiest seafood, many say. Contramar is known to be the city’s most buzzing spot for locals and foreigners alike. There’s no trip to Mexico City and no weekend well spent without lunch at Contramar.
Cramped wooden chairs and small tables with white tablecloths, woven lamps, blue painted murals, a daily inspirational quote written in large font on the wall, and fast-moving waiters that have been working at the restaurant for over a decade make up the ambiance.
Gabriela Cámara, owner and founder of Contramar, had a very clear vision from the start: honest and fresh food made from the best product, outstanding service, and a great vibe that would provoke sobremesa. Andrés Barragán, chef of Contramar, met Gabriela at the very beginning, almost 20 years ago. Andrés, originally from Puebla, developed his cooking skills with Gaby and continued to improve them on his own. Tuna tostadas, fresh clam ceviche, pescado a la talla and the tuna carnitas are some favorites.
Contramar’s tuna carnitas are made using the fatty part of the tuna, which is chopped then fried until crispy on the outside and tender and juicy on the inside. After frying, the meat is served with chunky guacamole, refried beans and fresh tortillas made with heirloom corn from Tepoztlan. For dessert, waiters will be dancing around with large trays filled with sweets ranging from fresh chocolate cake to mountains of fresh merengue with whipped cream and strawberries.
Contramar just turned 20 and things just keep getting better for everyone.
Contramar, Calle de Durango 200, Roma Norte, CDMX
The New York Times | Forget the Wall: Pati Jinich Wants to Build a Culinary Bridge to Mexico
“Cooking didn’t come naturally to her, although her three older sisters are in the business and her father, Moises Drijanski, is a larger-than-life kind of guy who ran two restaurants in Mexico City. […] Many in the family were surprised that the youngest child — the studious, serious one — would become a food star. But not her dad.”
El Universal: La chef Pati Jinich triunfa en Estados Unidos con su programa de TV
“Dieron el premio a nuestro programa como la mejor serie de televisión, porque tiene una representación positiva de los mexicanos en los Estados Unidos. Fue otra súper sorpresa, la producción con la que trabajo todos son americanos, están de lo más orgullosos. Después del tiempo que llevan viajando conmigo a México, lo sienten muy cerca, es una causa para ellos muy importante, señala Pati.”
Continue reading “El Universal: La chef Pati Jinich triunfa en Estados Unidos con su programa de TV”
Proceso: En la cocina de Pati Jinich, chef mexicana reconocida en EU
“Significa un reconocimiento a la gastronomía mexicana y a todos los mexicanos que trabajamos en el mundo de la cocina alrededor del mundo. Acepté este honor como un reconocimiento de todo lo que nuestra gastronomía, cultura y gente, a través de nuestro trabajo, aportamos a las mesas, a las cocinas, a la vida de la gente que toca un plato de comida mexicana, o preparada por mexicanos, o con ingredientes mexicanos.”
Continue reading “Proceso: En la cocina de Pati Jinich, chef mexicana reconocida en EU”
Hallmark Channel Home & Family: Grilled Calamari, Radicchio and Endive Salad
I always have so much fun cooking with the gang on Home & Family. This time we made my Grilled Calamari, Radicchio and Endive Salad.
Continue reading “Hallmark Channel Home & Family: Grilled Calamari, Radicchio and Endive Salad”
Univision: Pati Jinich, inicia un nuevo viaje a través del ‘México de sus sabores’
“La cocina mexicana es muy bondadosa, está llena de sabores, de colores, de olores, que nos llevan a la nostalgia y que nos mantiene unidos como la gran familia que somos los mexicanos y que nos convierte en los mejores anfitriones que hay en el mundo y para mí que llevo ya muchos años viviendo fuera de mi país, es un deleite mostrar todo esto a través de mi programa.” Continue reading “Univision: Pati Jinich, inicia un nuevo viaje a través del ‘México de sus sabores’”
Chorizo Stuffed Pork Roast with Three Chiles Adobo
Chorizo Stuffed Pork Roast with Three Chiles Adobo
Chorizo Stuffed Pork Roast with Three Chiles Adobo from Pati's Mexican Table, Season 7, Episode 1 "Tijuana’s Culinary Revolution"
Servings: 6 Servings
Ingredients
For the marinade:
- 2 pasilla chiles stemmed and seeded
- 2 ancho chiles stemmed and seeded
- 2 guajillo chiles stemmed and seeded
- 1 garlic clove
- 1 ripe tomato
- 2 tablespoons white distilled vinegar
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1 teaspoon dried oregano
- 1 teaspoon kosher or sea salt or to taste
- freshly ground black pepper
- 3 pounds boneless pork loin butterflied to ¼” thickness
For the filling:
- 1 tablespoon vegetable oil
- 1/2 pound Mexican chorizo casings removed, chopped
- 3 ounces bacon slices coarsely chopped
- 1/2 cup chopped white onion
- 1/2 cup chopped celery
- 1 Granny Smith or a tart green apple, peeled and diced
- 1 ripe plantain peeled and diced
- 1/3 cup slivered almonds
- 1/2 teaspoon kosher or sea salt
Instructions
For the marinade:
- Place the pasilla, ancho and guajillo chiles along with the garlic and tomato in a saucepan. Cover with water, set over medium-high heat, bring to a boil and simmer for 10 minutes, or until the chiles are rehydrated and the tomato is cooked and mushy.
- Using tongs or a slotted spoon, place the cooked vegetables into the jar of a blender, and add 1 cup of their simmering liquid along with the white distilled vinegar, cumin, allspice, oregano, salt and pepper. Puree until completely smooth.
- You can ask the butcher to butterfly the pork loin at ¼” thickness, or you can do it yourself: Using a sharp knife, make a 1/4" deep horizontal cut into the center of the loin, then pull the cut piece back without detaching and continue making 1/4" cuts as if rolling out a fruit roll or plastic wrap. Place the loin between two large pieces of plastic wrap or wax paper and pound to even out the thickness of the meat, as well as tenderize a bit. If the butterflied meat is way too big, cut in half, so that you have two pieces of about 10”x5”.
- Pour about half of the marinade into the bottom of a large baking dish. Place the butterflied loin in the dish so that the bottom of the meat gets covered in marinade. Pour the rest of the marinade on top of the loin and spread to cover.
- Set a rack in the middle of the oven and preheat to 325 degrees Fahrenheit.
For the filling:
- Heat the oil in a large skillet over medium-high heat. When hot, cook the chorizo for 3 to 4 minutes. Once the chorizo starts rendering its fat and browning a bit, add the bacon and cook for 2 to 3 minutes, until it begins to brown. Add the onion, celery, apple and plantain, and cook until softened and cooked through, about 6 to 7 minutes. Add the almonds and salt, stir and remove from heat.
- Scrape the filling onto the butterflied loin - if you have two pieces, divide it among both pieces. Spread all over, leaving about an inch around the edge so the filling doesn’t escape as you roll up the loin. Gently roll up the loin, without trying to pack or squeeze as you do - just try to contain the filling within the loin.
- Place the rolled loin on a chopping board, and using butcher’s twine, roast tie the loin at intervals of about 1” from top to bottom. Return it to the the baking dish with the marinade, cover with aluminum foil and roast for 50 minutes. Raise heat to 400, remove the baking dish from oven, carefully take off the foil, and place back in the oven uncovered. Roast for another 25 to 30 minutes, until the meat has reached an internal temperature of at least 145 degrees and the top has beautifully browned. Remove from the oven, cover loosely with aluminum foil, and let it sit for at least 10 minutes before cutting off the twine and slicing.
- To serve, slice and place on a platter, then pour the remaining marinade from the baking dish on top.
Notes
Lomo Relleno a los Tres Chiles
Governor Shrimp Tacos
Governor Shrimp Tacos
Governor Shrimp Tacos recipe from Pati's Mexican Table Season 7, Episode 1 "Tijuana’s Culinary Revolution"
Servings: 6 Tacos
Ingredients
- 4 tablespoons unsalted butter
- 1 1/2 white onion slivered
- 2 poblano chiles stemmed, seeded, slivered
- 5 garlic cloves finely chopped
- 2 ripe Roma tomatoes cored, seeded, slivered
- 3 tablespoons sauce from chipotles in adobo
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon kosher or sea salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 1 1/2 pounds (about 11-15) shelled large shrimp cut into large chunks
- 3 cups shredded Oaxaca, mozzarella, asadero or Muenster cheese
- 6 to 8 flour or corn tortillas
- Sliced avocado for garnish
- 1 Chile Manzano sliced and mixed with the juice of a lime, 1/4 red onion and salt to taste
Instructions
- Heat the butter in a large nonstick skillet set over medium-high heat. Once it melts and begins to bubble, add the onion and poblano and cook until wilted, about 3 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Incorporate the tomatoes, cook for a minute, and as they begin to soften, add the sauce from the chipotles in adobo, tomato paste, Worcestershire sauce, salt and pepper. Stir well, cook for another minute, then add the shrimp and cook just until they change color, about 1 to 2 minutes. Turn off heat and scrape into a bowl to prevent the shrimp from overcooking.
- On a preheated comal set over low heat, heat the tortillas on both sides for a minute. Add about 1/2 cup of shredded cheese onto each one. Once the cheese begins to melt, add a generous amount of the shrimp mixture, fold in half and continue heating until cheese has completely melted and the tortillas have begun to lightly brown and create a crust.
- Serve with sliced avocado and Manzano chiles and onion.
Video
Notes
Tacos Gobernador de Camarón
Salsa Macha
Chipotle, Peanut and Sesame Seed Salsa
Salsa Macha recipe from Pati's Mexican Table Season 7, Episode 3 "Ensenada’s Epic Seafood"
Servings: 3 cups approximately
Ingredients
- 1 1/2 cups olive oil
- 1/2 cup raw unsalted peanuts
- 4 garlic cloves
- 2 tablespoons sesame seeds
- 2 ounces dried chipotle chiles stemmed and seeded, about 1 1/2 to 2 cups
- 1 teaspoon kosher or sea salt or to taste
- 1 tablespoon brown sugar or to taste
- 3 tablespoons white distilled vinegar
Instructions
- Heat the oil over medium heat in a 12” skillet or a large casserole, until hot but not smoking. Add the peanuts and garlic cloves. Stir and fry for about 30 seconds, just until they begin to color. Be on the lookout, as peanuts can be deceiving and not reveal how brown they are getting until it is too late. Add the sesame seeds and the stemmed and seeded chiles, stir and continue to fry for a minute, until the chiles are lightly toasted. Remove from the heat.
- Transfer the contents of the pan, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and process or blend until smooth. Pour into a container, let cool, and refrigerate if the salsa will not be used that day.
Notes
Salsa Macha
Mexican-Style Rice Pudding
Mexican-Style Rice Pudding
Mexican-Style Rice Pudding from Pati’s Mexican Table, Season 7, Episode 3 "Ensenada’s Epic Seafood"
Servings: 6 to 8 Servings
Ingredients
- 1 cup white rice
- 2 cups water
- 4 cups milk
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Full rind of an orange
- 1 cinnamon stick about 2” long
- 1/4 teaspoon kosher or sea salt
- 3 tablespoons sugar or more to taste
- 1/4 cup raisins optional
- Fresh fruit such as berries optional
- Whipped cream optional
- Ground cinnamon to taste to sprinkle on the end optional
- Chocolate syrup optional
Instructions
- Place the rice in a thick saucepan, cover with the water and place over medium heat. Once it comes to a boil, simmer for 5 minutes. Incorporate the milk, the sweetened condensed milk, vanilla extract, rind of an orange, cinnamon stick, salt and sugar.
- As soon as it starts simmering, reduce the heat to low. Once the rice is cooked through and soft, anywhere from 35 to 40 minutes, turn off the heat. If you wish to add raisins, do so at this point.
- There should still be a considerable amount of liquid in the pot. Once the rice cools down, it will puff up and the liquid will be further absorbed.
- You can serve the arroz con leche with fresh fruits such as berries, whipped cream, sprinkled ground cinnamon, or for a more over the top concoction, with chocolate syrup!
Notes
Arroz con Leche
Drowned Tortas
Drowned Tortas
Drowned Tortas, recipe from Pati's Mexican Table Season 7, Episode 2 "Tijuana: Stories from the Border"
Servings: 8 to 10 Servings
Ingredients
To make the tomato salsa:
- 1 1/2 pounds ripe Roma tomatoes coarsely chopped
- 1 garlic clove
- 1/4 cup chopped white onion
- 1/2 teaspoon dried marjoram
- 1 teaspoon dried oregano
- 2 whole cloves
- 1/2 teaspoon kosher or sea salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 cups chicken broth or water more or less to taste
To make the spicy salsa:
- 5 to 8 chiles de arbol stemmed, more or less to taste
- 1 pound ripe Roma tomatoes
- 3 garlic cloves
- 1/2 cup coarsely chopped white onion
- 2 tablespoons white distilled vinegar
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher or sea salt or to taste
- 1 tablespoon vegetable oil
To assemble:
- 3 pounds Brown Sugar Carnitas
- 8 to 10 birotes or crusty baguettes cut into individual portions
Instructions
To make the tomato salsa:
- Place all the tomatoes, garlic, onion, marjoram, oregano, cloves, salt, and pepper into the jar of a blender and puree until completely smooth.
- Heat the oil in a saucepan over medium heat. Once very hot, but not smoking, pour in the tomato sauce. Cover partially with a lid and cook for 5 minutes, until the sauce thickens and seasons. Add the chicken broth, stir, and cook a couple minutes more. Turn off the heat and set aside.
To make the spicy salsa:
- Heat a comal or skillet over medium heat. Once hot, add the chiles de arbol, and toast for about 1 minute, flipping them around as they do. Remove and set aside.
- Place the tomatoes and garlic in a saucepan, cover with water, and place over medium-high heat. Simmer for about 10 minutes, until the tomatoes are cooked and mushy. Using a slotted spoon or tongs, transfer the tomatoes and garlic to the jar of a blender, along with a cup of their cooking liquid, the toasted chiles de arbol (you can add gradually if you choose), onion, vinegar, cumin and salt. Puree until completely smooth. Taste for vinegar, salt and heat, and adjust accordingly.
- Heat the oil in saucepan over medium heat. Once hot, add the pureed sauce, partially cover, and cook for 2 to 3 minutes, until thickened, darkened and seasoned.
To assemble the tortas ahogadas:
- Have the warm carnitas shredded, the bread lightly toasted and the salsas heated.Slice the birotes to create a pocket for the filling, without cutting all the way through. One at a time, with the opening towards the ceiling, tuck in copious amounts of carnitas. Cut in half, place in a soup bowl or deep plate that can withhold sauces. Pour the tomato sauce on top first, and then ladle on as much spicy sauce as each guest desires.
Notes
Tortas Ahogadas
Border Pintos
Border Pintos
Border Pintos from Pati’s Mexican Table Season 7, Episode 4 "Baja Breakfast"
Servings: 6 to 8 Servings
Ingredients
- 1 pound pinto beans rinsed
- 1/2 white onion
- 2 teaspoons kosher or sea salt or to taste
- 2 tablespoons vegetable oil
- 1/2 pound Mexican chorizo casings removed, chopped
- 1/2 pound thick sliced bacon chopped
- 1 ripe Roma tomato cored and diced
- 2 to 3 poblano chiles charred, sweated, skin removed, cut into strips
- 1 cup queso fresco crumbled, for garnish
Instructions
To cook the pintos:
- Place rinsed pintos in a large pot, cover with 3 liters of water, drop in the onion half and bring to a boil over medium-high heat. Reduce heat to medium and keep at a constant simmer, covering partially with a lid, for an hour. Check the beans from time to time to make sure they are not drying out. If they are, add a couple cups of hot water. Once they are cooked and soft, and should be very soupy, add the salt, remove the onion, stir and set aside.
Note:
- You may substitute for 2 15-ounce cans of already cooked pintos. Heat with 2 cups water, season with salt to taste and set aside.
To make the Border Pintos:
- Heat the oil in an extended skillet or casserole over medium-high heat. Once hot, add the chorizo and cook for 4 to 5 minutes, stirring occasionally, until it has started to brown and has rendered its fat. Add the bacon, stir and cook for 3 to 4 minutes, until it begins to brown. Add the tomato and poblanos, stir and cook for a couple minutes. Incorporate the cooked pintos and all their cooking broth, let them come to a simmer, then reduce to medium heat and cook for 7 to 8 minutes. Until the beans are nicely seasoned, all the flavors have come together, and you see some lovely puddles of red fat over the top. Turn off heat. Crumble the queso fresco over the top before serving.
Notes
Frijoles Fronterizos
Dance with your Wife Guajillo Migas
Dance with your Wife Guajillo Migas
Dance with your Wife Guajillo Migas recipe from Pati's Mexican Table Season 7, Episode 4 "Baja Breakfast"
Servings: 4 to 5 Servings
Ingredients
For the tortilla chips:
- 12 Corn Tortillas cut into rectangles or bite size pieces
- Vegetable oil for frying
- Kosher or sea salt to season the chips
For the guajillo salsa:
- 3 guajillo chiles stemmed and seeded
- 2 garlic cloves
- 3/4 pound (or 12 ounces) ripe Roma tomatoes
- 1 1/2 cups chopped cilantro leaves and upper part of the stems
- 1 teaspoon kosher or sea salt
For the migas:
- 5 large eggs lightly beaten
- 3 scallions white and light green parts thinly sliced
- 1/4 cup fresh cilantro leaves
- 1 ripe avocado pitted and sliced
Instructions
To make the tortilla chips:
- Heat enough oil to reach 1” in a heavy bottomed skillet or casserole, set over medium heat, for at least 5 minutes. Test the oil with a tortilla piece, once the oil is actively bubbling around the tortilla, it is ready. Add a batch of the cut tortillas without overcrowding the pan; they shouldn’t be on top of each other. Fry for 2 to 3 minutes, until they crisp up and achieve a golden color (don’t let them brown or they will burn). Remove with a slotted spoon or spider and place on a plate covered with paper towels to drain. Immediately sprinkle on salt to taste and continue with the rest of the tortilla pieces in batches until done. Reserve the frying oil.
To make the guajillo salsa:
- Place the chiles, garlic and tomatoes in a saucepan, cover with water and set over medium-high heat. Simmer for 10 minutes, until the tomatoes are cooked and mushy, and the chiles are rehydrated. Place the cooked chiles, garlic and tomatoes into the jar of a blender, along with ½ cup of their cooking liquid, the cilantro, and salt, and puree until completely smooth.
To make the migas:
- In an extended skillet or casserole, heat 1 tablespoon of the oil from frying the tortilla pieces and set over medium heat. Once hot, add all the tortilla chips and let them reheat for a minute or two. Pour in the beaten eggs, and once they begin to set, add the guajillo salsa. Gently begin to fold until everything is covered with the salsa, and the eggs are cooked, just a couple minutes. Remove from the heat, top with scallions, cilantro and avocado. Serve.
Notes
Migas en Salsa de Guajillo a la Baila con tu Mujer
Dulce de Leche Ricotta Pancakes
Dulce de Leche Ricotta Pancakes
Dulce de Leche Ricotta Pancakes from Pati’s Mexican Table Season 7, Episode 4 "Baja Breakfast"
Servings: 10 to 12 small pancakes
Ingredients
- 1 cup ricotta or requesón cheese
- 1 cup Dulce de Leche or Cajeta
- 3 eggs
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- Butter or vegetable oil to cook pancakes
- confectioners' sugar
- Fruit of your choice such as berries, mango or bananas
Instructions
- In a medium bowl, mix the ricotta cheese, Dulce de Leche and eggs until smooth. Add the flour, baking powder, baking soda and salt, mix well until completely incorporated. Lastly, add the lime juice and zest, mix again.
- Preheat a large nonstick skillet or griddle over medium-low heat for at least 5 minutes. Once hot, add enough butter or oil to cover surface. Ladle ¼ cup pancake batter per pancake, cook for 2 to 3 minutes on the first side, flip and cook for 1 to 2 minutes on the second side. Serve sprinkled with confectioners’ sugar and fruit of your choice.
Notes
Pancakes de Ricotta con Dulce de Leche
Bananas and Raspberries in Lime Syrup
Bananas and Raspberries in Lime Syrup
Bananas and Raspberries in Lime Syrup from Pati’s Mexican Table Season 7, Episode 4 "Baja Breakfast"
Servings: 4 Servings
Ingredients
- 2 bananas peeled, sliced
- 1 cup raspberries
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 tablespoon grated piloncillo or brown sugar or to taste
- 1 tablespoons fresh mint torn
Instructions
- Add banana and raspberries to a medium bowl. Sprinkle in the lime juice, lime zest, and piloncillo over the fruit and toss until coated. Sprinkle with fresh mint.
Notes
Plátano y Frambuesas con Jarabe de Limón
Arugula Avocado Salad with Date and Walnut Vinaigrette
Arugula Avocado Salad with Date and Walnut Vinaigrette
Arugula Avocado Salad with Date and Walnut Vinaigrette from Pati's Mexican Table, Season 7, Episode 5 "Mexican Wine Country"
Servings: 4 to 5 Servings
Ingredients
- 1/2 cup olive oil
- 1/4 cup vegetable oil
- 6 unpeeled garlic cloves
- 2 to 3 chiles de arbol stemmed
- 1 copious spoonful fresh oregano leaves or from 2 to 3 sprigs of oregano
- 1/3 cup sherry vinegar
- 1/4 teaspoon dijon mustard
- 1 teaspoon kosher or sea salt
- 4 to 6 medjool dates pitted and finely chopped
- 2/3 cup walnuts
- 5 to 6 ounces baby arugula
- 1 to 2 ripe avocados halved, pitted, diced
- 1/2 cup crumbled queso fresco
Instructions
- Heat the olive oil and vegetable oil in a small saucepan set over low heat, add the unpeeled garlic cloves and chiles de arbol and let them cook for 8 to 10 minutes. The oils should be gently bubbling. Remove from heat and add in the fresh oregano leaves. Set aside to cool slightly.
- With a slotted spoon, remove the garlic cloves from the oil and, when cool enough to handle, peel off their skin. Place them into the jar of a blender along with the oils, chiles de arbol, oregano leaves, vinegar, mustard and salt. Puree until completely smooth. Scrape into a bowl and set the vinaigrette aside.
- Place a saute pan over medium-low heat. Once hot, add the walnuts and toast for 2 to 3 minutes, stirring as they begin to lightly brown. Remove from the heat, let cool and chop.
- Incorporate the chopped walnuts and dates into the vinaigrette, toss and let sit. You can make the vinaigrette 12 hours ahead of time. Stir before using.
- In a salad bowl, toss the arugula with the vinaigrette. Top with avocado chunks and queso fresco. Serve.
Notes
Ensalada de Arúgula y Aguacate con Vinagreta de Dátil y Nuez de Castilla
Brown Sugar Carnitas
Brown Sugar Carnitas
Brown Sugar Carnitas from Pati's Mexican Table, Season 7, Episode 2 "Tijuana: Stories from the Border"
Servings: 8 Servings
Ingredients
- 1 cup lard, vegetable shortening or oil
- 3 to 4 pounds boneless pork shoulder or butt fat on, cut into 3” chunks
- 4 teaspoons kosher or sea salt divided
- 1 teaspoon freshly ground black pepper
- 2 cups milk divided
- 2 garlic cloves
- 1/4 white onion coarsely chopped
- 2 bay leaves
- 1/2 cup brown sugar
Instructions
- Heat the lard in a large Dutch oven or heavy casserole over medium-high heat. Season the meat with 2 teaspoons of the salt and the black pepper. Once the lard has melted, add the meat, brown on all sides, stirring and flipping as it does, for about 10 to 12 minutes.
- In the jar of a blender, pour 1 ½ cups of the milk and add the garlic, onion and remaining 2 teaspoons of salt. Puree until smooth. Pour over the meat and let it come to a simmer, then reduce heat to medium-low, drop in the bay leaves, and cover. Cook covered for 1 hour and 15 minutes, flipping the chunks of meat a couple times in between.
- In a small bowl, combine the remaining ½ cup milk with the sugar. Pour over the carnitas, stir, and let them continue to cook, uncovered, for another 4 to 5 minutes. Turn off the heat.
- With a slotted spoon, remove the meat and place in a bowl. Shred with a couple forks, add a couple tablespoons of the seasoned fat remaining in the casserole and toss.
Notes
Carnitas Caramelizadas
Dulce de Leche Banana Bread
Dulce de Leche Banana Bread
Dulce de Leche Banana Bread from Pati’s Mexican Table Season 7, Episode 2 "Tijuana: Stories from the Border"
Servings: 8 to 10 Servings
Ingredients
- 1/2 cup (or 1 stick) unsalted butter at room temperature plus more to grease the pan
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 ripe bananas peeled, sliced and completely mashed
- 1/2 cup Dulce de Leche or Cajeta
- 1/4 cup boiling water
- For garnish confectioners' sugar
Instructions
- Place rack in the middle of the oven and preheat to 350 degrees Fahrenheit. Grease a 9”x5” nonstick loaf pan with butter.
- In the bowl of a standing mixer, set with the paddle attachment, beat the butter at medium speed until light and fluffy, about 3 to 4 minutes. Add the brown sugar and granulated sugar and continue beating until smooth. Add the eggs and vanilla and continue beating for a couple minutes.
- In a bowl, combine the flour, baking soda, baking powder and salt. Reduce the mixer speed to low, and add the flour mixture ¼ cup at a time. Continue beating until well incorporated. You will have a very dry batter.
- Remove a third of the batter and set aside in a separate bowl. Add the mashed bananas to the remaining batter in the mixer bowl and continue beating until the batter is fluffy and mixed. Pour the banana batter into the prepared pan.
- Rinse the mixer bowl and paddle attachment. Add the reserved batter and the Dulce de Leche to the mixer bowl and beat at medium speed, for a minute, until blended. Reduce speed, pour in the boiling water and continue beating until completely smooth. Pour the dulce de leche caramel batter in the pan over the banana batter.
- Place in the oven and bake for an hour, until the top is puffed up, golden brown and a toothpick comes out moist but not wet on a corner of the bread. Remove from the oven, let cool and flip out of the pan onto a platter. Garnish with confectioners’ sugar. Once it has cooled completely, cover it, so it retains and even gains more moisture.
Notes
Pan de Plátano con Dulce de Leche
Garlic and Cumin Rubbed Chicken
Garlic and Cumin Rubbed Chicken
Garlic and Cumin Rubbed Chicken from Pati's Mexican Table, Season 7, Episode 5 "Mexican Wine Country"
Servings: 4 to 5 Servings
Ingredients
- 4 ancho chiles stemmed and seeded
- 2 dried chipotle chiles stemmed and seeded, moritas
- 15 garlic cloves
- 2 teaspoons cumin seeds
- 2 teaspoons kosher or sea salt or more to taste
- 1/3 cup olive oil plus more for greasing the baking sheet
- 1 3-4 pound chicken cut up into 10 serving pieces (breasts cuthalf)
- 1 cup chicken broth
Instructions
- Place the ancho and chipotle chiles in a saucepan, cover with water and set over medium-high heat until it comes to a boil. Simmer at medium heat for 10 minutes, until the chiles are completely rehydrated.
- Place the rehydrated chiles into the jar of a blender, along with 1/2 cup of their simmering liquid, the garlic, cumin seeds, salt and olive oil. Puree until completely smooth. Scrape into a bowl and let it cool.
- Place the chicken in a container and cover completely with the garlic and cumin marinade. You can marinate it covered in the refrigerator up to two days. But you may also roast it right away without marinating ahead of time.
- If you marinated the chicken ahead of time, remove it from the refrigerator. Preheat oven to 450 degrees Fahrenheit.
- Generously grease a baking pan with oil. Place the chicken on the pan skin side down and sprinkle with a little salt. Put it in the oven and roast for 15 minutes. Carefully remove it from the oven, reduce the temperature to 375 degrees, flip over the chicken pieces and spoon any of the marinade on the bottom of the pan over the chicken pieces. Pour the chicken broth onto the bottom of the pan and return to the oven. Roast for 45 to 50 more minutes, or until the chicken is cooked through and the juices run clear – and there are barely any juices when pierced with a knife.
Notes
Pollo Ajocomino
Mango Lime Tart
Mango Lime Tart
Mango Lime Tart from Pati's Mexican Table, Season 7, Episode 5 "Mexican Wine Country"
Servings: 8 Servings
Ingredients
- 6 ounces Maria Cookies ground to a fine crumb about 2 cups cookie crumbs
- 8 tablespoons unsalted butter melted
- 1/2 cup granulated sugar divided
- 1/2 teaspoon kosher or sea salt
- 1 large ripe mango peeled, cored and cut into chunks (about 1-1½ cups)
- 1/3 cup freshly squeezed lime juice
- 3 egg yolks
- 1 14-ounce can sweetened condensed milk
- 1 cup heavy cream divided
- 1/4 cup cream of coconut
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of a food processor, or in a medium mixing bowl, pulse or stir together the cookie crumbs, butter, 1/4 cup of the sugar, and salt until completely combined. Press the mixture into a 9” tart pan so that it covers the bottom and the sides completely. Place on a baking sheet and bake for 10 minutes. Remove from the oven and baking sheet and cool on a rack until ready to use.
- Add the mango chunks and lime juice to a blender and puree until very smooth. Add the egg yolks and the remaining 1/4 cup sugar and pulse a few times to combine. With blender running, steadily stream in the sweetened condensed milk until all is combined. Pour the mixture into the cooled tart shell and bake for 20 to 25 minutes, or until center is set. Allow to come to room temperature on a rack, then chill in the refrigerator for at least 1 hour before serving.
- While tart is chilling, in a small bowl, whisk the cream of coconut with 2 tablespoons of the heavy cream until the cream of coconut is dissolved. Add the coconut mixture and the remaining heavy cream to the bowl of a stand mixer, set with the whisk attachment. Whip until soft peaks form. Chill until ready to serve.
- When ready to serve, remove the tart from the pan and top with the coconut whipped cream. Slice and serve.
Notes
Tarta de Mango y Limón
Spicy Clam Chorizo Pasta
Spicy Clam Chorizo Pasta
Spicy Clam Chorizo Pasta from Pati's Mexican Table, Season 7, Episode 6 "Loreto: Baja’s Hidden Gem"
Servings: 4 to 5 Servings
Ingredients
- 4 to 5 dozen small littleneck clams
- 4 tablespoons olive oil divided
- 1/2 pound chorizo casings removed and chopped
- 1 cup finely chopped white onion
- 5 garlic cloves pressed or finely chopped
- 2 chiles de arbol stemmed, chopped (keep the seeds), or more to taste
- 1 cup light beer that you like to drink
- 1/2 teaspoon kosher or sea salt or to taste
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon honey
- 1 pound spaghetti
- 2 tablespoons chopped cilantro leaves
- 2 tablespoons chopped parsley leaves
Instructions
- Rinse and scrub the clams under cold water, making sure they are closed and unbroken. Discard any that aren’t closed. Drain well.
- Heat 2 tablespoons of the olive oil in a large pot or casserole set over medium-high heat. Once hot, add the chorizo, breaking it into smaller pieces with two wooden spatulas or spoons, and fry until it begins to crisp and brown, about 4 minutes. Remove the chorizo with a slotted spoon and place in a bowl.
- Add the 2 remaining tablespoons of olive oil to the rendered chorizo fat and reduce the heat to medium. Add the onion and cook, stirring often, for a couple minutes until softened. Add the garlic and chile de arbol and cook for a minute, until the garlic is fragrant and the chile de arbol begins to toast. Pour in the beer, add the salt, and once it comes to a simmer, incorporate the drained clams. Let it come to a simmer again, cover with a lid, and cook for 6 to 7 minutes, until the shells open.
- Remove the lid and transfer the clams using a slotted spoon into a bowl, including the ones that may have fallen from the shells. Raise the heat to medium-high and continue to cook the beer-clam liquid for 6 to 7 minutes, so it strongly simmers and a lot of the alcohol evaporates. Add the crushed tomatoes, tomato paste and honey. Stir well, reduce the heat to low, cover, and cook for 10 to 12 minutes, stirring once in between.
- Meanwhile, bring salted water to a boil in a large pot. Add the spaghetti and cook until al dente, about 9 to 10 minutes.
- Remove about 3 dozen clams from their shells and discard those shells. Remove the lid from the pot with the sauce and incorporate the cooked chorizo, shelled clams, and the clams still in their shells. Mix well.
- Strain the spaghetti and add it to the sauce. Toss until it is coated. Transfer to a serving platter or individual bowls and garnish with the parsley and cilantro and serve.
Notes
Pasta con Salsa Picante de Chorizo y Almejas
Grilled Calamari, Radicchio and Endive Salad
Grilled Calamari, Radicchio and Endive Salad
Grilled Calamari, Radicchio and Endive Salad from Pati's Mexican Table, Season 7, Episode 6 "Loreto: Baja’s Hidden Gem"
Servings: 4 to 5 Servings
Ingredients
- 1 1/2 pounds calamari cleaned
- Kosher or sea salt to taste
- Freshly cracked black pepper to taste
- 1/2 cup extra virgin olive oil plus more to oil grill and drizzle on lettuces
- 2 chiles de arbol coarsely chopped
- 3 garlic cloves sliced
- 1/4 cup pistachios coarsely chopped
- 1 lemon halved
- 1 small head radicchio quartered
- 2 heads endive halved
- 2 tablespoons red wine vinegar
- 1 15.5-ounce can cannellini beans rinsed and drained
- 1/4 cup chopped cilantro
Instructions
- Clean the calamari bodies, season with salt and pepper, and place on a paper towel-lined baking sheet. Pat dry thoroughly.
- In a small skillet, heat the oil over low heat. Add the chile de arbol, garlic, pistachios and lemon, and cook for about 5 minutes, or until everything is toasted and the oil is infused with flavor. Remove from the heat. Use a slotted spoon to remove the lemon, pistachio, garlic and chiles and reserve. Pour the remaining oil into a large bowl.
- Heat a grill or grill pan on high heat. Oil grill thoroughly. Add the calamari to the grill in batches. Grill until lightly charred and crispy on the edges. Transfer to a cutting board and repeat with the remaining calamari. Slice the calamari into ½-inch rings.
- Drizzle the radicchio and endive with olive oil and season with salt and pepper. Add them to the hot grill and grill for 1 to 2 minutes per side or until lightly charred and wilted. Remove from the grill and place on a platter.
- In the large bowl with the seasoned oil, whisk in the red wine vinegar and squeeze in the juice from the fried lemon. Add the reserved pistachio mixture and the cannellini beans to the bowl and toss to coat. Spread over the grilled lettuces already on the platter, top with the calamari, and sprinkle with cilantro.
Notes
Ensalada de Calamar, Achicoria y Endivias Asadas
Sardine Empanadas
Sardine Empanadas
Sardine Empanadas from Pati's Mexican Table, Season 7, Episode 7 "La Paz: The Heart of Baja Sur"
Servings: 20 Empanadas
Ingredients
- 1 pound frozen puff pastry
- 2 tablespoons vegetable oil
- 1/2 cup white onion chopped
- 2 cups white button mushrooms cleaned and diced 8 ounces
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon ground black pepper
- 1 cup ripe Roma tomatoes chopped about 1/2 pound
- 1/2 cup manzanilla olives stuffed with pimientos chopped
- 1/4 cup pickled jalapeños chopped
- 2 cans (3-4 ounces) of sardines in oil broken into chunks
- 2 eggs separated
- All-purpose flour for rolling out puff pastry
Instructions
- Remove the puff pastry from the freezer and let it thaw on your countertop.
- Heat the oil in a medium casserole or a sauté pan set over medium heat. Once hot, cook the onion for 3 to 4 minutes until it softens. Incorporate the mushrooms, sprinkle in the salt and pepper, and cook for another 5 to 6 minutes, until the juices come out and they begin to dry out, and the mushrooms start browning a bit. Add the tomatoes and cook for 6 to 7 minutes, until they start breaking down and becoming mushy and soft. Add the olives and jalapeños, mix well, and cook for another minute.
- Remove from the heat, add the sardines, combine well and set aside.
- Separate the egg whites from the egg yolks in two small bowls. Use a fork or a whisk to beat them separately.
- Place the racks in the lower and upper thirds of the oven. Preheat the oven to 400 degrees Fahrenheit. Line a couple of baking sheets with parchment paper.
- Lightly sprinkle flour on the countertop and rub some on the rolling pin. Roll out the puff pastry to thinner than 1/4-inch and use a 4-to-5-inch round mold to cut circles. Add a generous tablespoon of the sardine filling in the middle of each round. Brush a bit of the beaten egg white around the edges each round. Fold each one into a half moon shape and press the sides.
- Using a fork, press the side of the empanada to help seal and decorate it. Brush the egg yolk on top of the empanadas and place them on the prepared baking sheets. Place the empanadas in the oven. Bake anywhere from 20 to 22 minutes, until the tops of the empanadas have puffed and are a shiny golden brown.
Notes
Empanadas de Sardina
Pan Seared Halibut with Five Pepper Sauce
Pan Seared Halibut with Five Pepper Sauce
Pan Seared Halibut with Five Pepper Sauce from Pati's Mexican Table, Season 7, Episode 7 "La Paz: The Heart of Baja Sur"
Servings: 6 Servings
Ingredients
- 1 red onion halved and slivered
- 1 yellow bell pepper stemmed, seeded, julienned
- 1 red bell pepper stemmed, seeded, julienned
- 1 green bell pepper stemmed, seeded, julienned
- 1 chile manzano stemmed, seeded, julienned
- 1 jalapeño sliced into rounds
- 1 cup peanut oil plus more for searing the fish
- 2 tablespoons toasted sesame oil
- 1 cup white wine vinegar
- 1/4 cup brown sugar or grated piloncillo
- 1 cup fish chicken, or vegetable broth
- 2 teaspoons kosher or sea salt plus more to season the fish
- 2 tablespoons freshly squeezed lime juice
- 6 6-oz halibut rockfish or red snapper fillets (or any mild white fish)
- 1 cup fresh basil leaves thinly sliced, for garnish
- Corn tortillas for serving
Instructions
- To make the five pepper sauce: Place the red onion, bell peppers, chile manzano and jalapeño in a medium heatproof bowl and set aside. Heat the peanut oil and sesame oil in a saucepan set over medium heat for a couple minutes. Once hot, pour in the vinegar, stir, and cook for a minute. Add the sugar, stir, and cook until it completely dilutes. Add the broth and the salt, stir, and cook for another 3 to 4 minutes, until the liquid has reduced and thickened. Remove from the heat. Pour it over the vegetables while hot. Add the lime juice, taste for salt, stir and let sit while you cook the fish.
- Heat a couple tablespoons of peanut oil in a nonstick skillet set over medium-high heat. Season the fish fillets with salt and pepper to taste. Sear the fish for 5 to 6 minutes per side, depending on the thickness of the fish, or until it can be flaked with a fork.
- Transfer the fish to a platter and dress with the five pepper sauce. Serve with warmed corn tortillas.
Notes
Pescado con Salsa Agridulce Picante
Coconut Rice
Coconut Rice
Coconut Rice from Pati’s Mexican Table Season 7, Episode 7 "La Paz: The Heart of Baja Sur"
Servings: 6 Servings
Ingredients
- 3 tablespoons vegetable oil
- 2 cups jasmine white rice or extra long white rice
- 1/2 cup white onion finely chopped
- 3 garlic cloves finely chopped
- 3 cups chicken broth
- 1 cup cream of coconut
- 1 teaspoon kosher or sea salt or to taste
- Salted and toasted coconut flakes to garnish
Instructions
- Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until it becomes milky white, crackles and feels heavier as you stir it, about 3 minutes. Make room in the center of the pan, add the onion and garlic and cook for 2 to 3 minutes, stirring and mixing with the rice, until the onion begins to soften.
- Add the chicken broth, cream of coconut and salt and stir well. Raise the heat to high, bring to a rolling boil, stir, cover and reduce the heat to the lowest setting. Simmer 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not, but all the liquid has been absorbed, add 2 tablespoons of water, cover again, and cook for a couple more minutes.
- Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff the rice with a fork, garnish with salted and toasted coconut flakes, and serve.
Notes
Arroz con Coco
Cali-Baja Fish Tacos
Cali-Baja Fish Tacos
Cali-Baja Fish Tacos recipe from Pati's Mexican Table Season 7, Episode 3 "Ensenada's Epic Seafood"
Servings: 6 Servings
Ingredients
- 2 egg whites
- 1 cup all-purpose flour plus extra flour for dusting the fish
- 1 teaspoon kosher salt or sea salt or to taste, plus more to season the fish
- 1/8 teaspoon ground cumin
- 1 cup Mexican beer preferably a light beer (but anything short of a very dark bitter beer will work)
- Safflower or canola oil for frying
- 1 pound mild firm white fish such as cod, haddock, or halibut, cut into 1x4-inch strips
- Freshly ground black pepper to taste
Instructions
- In the bowl of a standing mixer, set with the paddle attachment, beat the egg whites at medium speed until stiff, but not dry, peaks form. Remove the bowl from the mixer.
- In another bowl, combine the all-purpose flour with the salt and cumin and whisk in the Mexican beer. In 4 additions, gently fold the flour mixture into the egg whites, taking care not to deflate the egg whites.
- Pour the oil into a heavy, wide skillet or casserole to a depth of ¼” and heat over medium heat for at least 5 minutes. Test the heat by dipping a wooden spoon or the tip of a piece of fish into the oil: it should bubble happily around whatever you introduce into it. Set a cooling rack on a baking sheet and cover the rack with paper towels. If you don’t have a cooling rack, just cover the baking sheet with paper towels.
- While the oil is heating, you can season and flour the fish strips. Season them lightly with salt and pepper. Place flour on a plate, and gently press each fish strip into the flour, flip over and flour the other side. Tap off excess flour and place on the rack.
- When the oil is hot, one by one, dip the floured fish strips into the batter and immediately, but gently, place into the hot oil. Add as many as you can without crowding the pan. Fry until crisp and lightly golden brown, which should take 2 to 3 minutes; then flip and fry on the other side, for another 2 to 3 minutes or until crisp and lightly golden.
- Remove with tongs - the type with the heat-proof coating on the ends are best, if you want to avoid tearing the batter - or a slotted spoon and place on the paper towel-covered rack. Cover loosely with foil to keep warm. Serve on a flour tortilla with salsa macha and creamy slaw. Optional, pickled red onion and a jalapeño marinated in fresh squeezed lime juice and salt to taste.
Notes
Tacos de Pescado Cali-Baja
Creamy Green Slaw
Creamy Green Slaw
Creamy Green Slaw from Pati’s Mexican Table Season 7, Episode 3 "Ensenada’s Epic Seafood"
Servings: 3 cups approximately
Ingredients
- 1/4 cup Mexican style cream or crema
- 1/4 cup mayonnaise
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon white vinegar
- Freshly ground black pepper to taste
- Kosher or sea salt to taste
- 3 cups shredded green cabbage
- 3 thinly sliced scallions
Instructions
- Combine the cream, mayonnaise, orange juice, vinegar, black pepper and salt in a large bowl and mix well. Add the cabbage and scallions and toss with the dressing. Taste and adjust salt.
Notes
Ensaladita de Col
Whole Fried Snapper with Hibiscus, Epazote and Oregano
Whole Fried Snapper with Hibiscus, Epazote and Oregano
Whole Fried Snapper with Hibiscus, Epazote and Oregano from Pati's Mexican Table, Season 7, Episode 8 "Road Trippin’ with Javier Plascencia"
Servings: 4 to 6 Servings
Ingredients
- 1 cup dried hibiscus flowers chopped
- 1/4 cup dried epazote leaves
- 1/4 cup dried oregano
- 2 to 3 chiles de arbol stemmed, toasted and chopped
- 1 cup tablespoon all-purpose flour plus 1 tablespoon to coat the fish
- 2 1/2 teaspoons kosher or sea salt divided, more to taste
- 1 teaspoon freshly ground black pepper
- Zest of 1 lime
- Zest of 1 orange
- Vegetable oil for frying fish
- 4 to 6 whole mojarras (or 2-3 pounds red snapper) opened and cleaned up
- Juice of 2 limes
- Juice of 2 oranges
- 1/2 cup sliced scallions white and light green parts
- 1/2 cup chopped cilantro leaves and upper part of the stems
- Corn tortillas to serve
Instructions
- To make the hibiscus powder: In a food processor, add the chopped hibiscus flowers, dried epazote, dried oregano, chiles de arbol, 1 tablespoon flour, 2 teaspoons of the salt and the black pepper. Pulse until completely ground. Incorporate the lime and orange zest, pulse again until mixed. Set aside.
- Fill a large heavy cast iron pan or casserole halfway with oil set over medium heat to preheat.
- Meanwhile, spread 1 cup of flour on a baking sheet. Rinse the fish and pat dry very well. Using a sharp knife, make 3 to 4 diagonal slices into both sides of the fish, going into the skin and meat, but stopping at the bones. Reserve 3 tablespoons of the hibiscus powder and set aside. Use the remaining hibiscus powder to season inside of the slices and over the fish. Then, one by one, place the seasoned fish on the baking sheet and pat them with the flour, giving them a light coat.
- Test the oil with a small piece of fish to make sure that it will actively bubble around the fish. Then, one by one or two by two, without crowding the pan, drop in the fish and fry for 6 to 8 minutes per side, making sure that it is completely cooked – the meat should flake with a fork.
- Transfer to a cooling rack or a cutting board covered with paper towel. Once you are done with all the fish, and they have drained, place on a large platter.
- To make the hibiscus citrus chunky, chunky sauce: Combine the 3 reserved tablespoons of hibiscus powder, the lime juice, orange juice, and ½ teaspoon of the salt in a small mixing bowl. Stir and add the scallions and cilantro, mix well. Taste and add more salt if need be.
- Serve the fish along with the hibiscus citrus chunky, chunky sauce and warm corn tortillas.
Notes
Huachinango Frito con Jamaica, Epazote y Orégano
Jalapeño Garlic Crispy Potatoes
Jalapeño Garlic Crispy Potatoes
Jalapeño Garlic Crispy Potatoes from Pati's Mexican Table, Season 7, Episode 8 "Road Trippin’ with Javier Plascencia"
Servings: 4 to 5 Servings
Ingredients
- 3 pounds red bliss potatoes rinsed, cut into bite size chunks
- 5 tablespoons olive oil divided
- 1 1/4 teaspoons kosher or sea salt divided, more to taste
- 7 cloves of garlic pressed or finely chopped
- 1 jalapeño stemmed and finely chopped (keep the seeds)
Instructions
- Set a rack on the upper third of the oven and preheat to 425 degrees Fahrenheit.
- Place the potatoes in 9”x13” baking dish. Toss with 3 tablespoons of the olive oil and a teaspoon of the salt. Roast for 45 minutes.
- In a small bowl, combine the remaining 2 tablespoons olive oil with the garlic, jalapeño, and the remaining ¼ teaspoon salt, mix well.
- After 45 minutes, remove potatoes them from the oven and toss with the jalapeño mix, scraping the bottom of the baking dish as you do. Mix well and place back in the oven for another 35 minutes, flipping and scraping once in between, until completely crisped up. Serve.
Notes
Papas Crujientes con Ajo y Jalapeño
Jalapeño Garlic Cheesy Bread
Jalapeño Garlic Cheesy Bread
Jalapeño Garlic Cheesy Bread from Pati’s Mexican Table Season 7, Episode 6 "Loreto: Baja’s Hidden Gem"
Servings: 4 to 5 Servings
Ingredients
- 1 baguette
- 4 tablespoons butter softened
- 1 jalapeño seeded and minced
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1 cup crumbled Cotija cheese
- 1 cup Oaxaca cheese shredded
- 1 cup muenster cheese shredded
Instructions
- Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil.
- Cut slits three-quarters of the way through a baguette about 1-inch apart, making sure not to cut all the way through the baguette.
- In a bowl, mix together the butter, jalapeno, garlic and salt. In a separate bowl, mix together the cheeses. Spread a little of the butter mixture into each of the slits, and press the cheese mixture into the slits, using all the cheese and butter and filling all the slits.
- Put the baguette onto the baking sheet lined with foil and place in the oven. Bake for 10 to 15 minutes, or until the cheese is bubbling and the baguette is golden brown.
Notes
Pan de Ajo con Jalapeños y Queso
Tomato and Avocado Salad with Queso Fresco
Tomato and Avocado Salad with Queso Fresco
Tomato and Avocado Salad with Queso Fresco from Pati's Mexican Table, Season 7, Episode 8 "Road Trippin’ with Javier Plascencia"
Servings: 6 Servings
Ingredients
- 4 large beefsteak or heirloom tomatoes cut into wedges
- 1/4 red onion slivered
- 1 ripe avocado sliced
- 1/2 teaspoon kosher or sea salt plus more to season the dressing
- Freshly cracked black pepper to taste
- 2 tablespoons white distilled vinegar
- 2 tablespoons lime juice
- 1/2 teaspoon brown sugar
- 1/4 cup extra virgin olive oil
- 1/2 cup queso fresco crumbled
Instructions
- Arrange the tomatoes, onion and avocado on a platter. Season with 1/2 teaspoon salt and a few cracks of pepper.
- In a large bowl, whisk together the vinegar, lime juice, sugar and oil. Season with salt and pepper to taste. Set aside.
- Drizzle the dressing over the platter and sprinkle the queso fresco evenly over the top. Finish with a little more salt and pepper. Serve at room temperature.
Notes
Ensalada de Jitomate y Aguacate con Queso Fresco