Blog
Blog
Mexican cuisine is riding such a high wave these days.…
Recipes
Wild Crunchy Granola A crunchy granola loaded with nuts, sunflower seeds, pepitas, amaranth, and quinoa. You can sweeten it up with dried cherries, chocolate chips, and coconut flakes as you please. 2 cups rolled oats1 cup pecans (very coarsely chopped)1 cup raw cashews (very coarsely chopped)1/2 cup shelled, unsalted peanuts…
News
Conversamos con la chef mexicana Pati Jinich, quien ha llevado la comida mexicana a la televisión estadounidense a través de canales como PBS. Jinich nos habla de los platillos favoritos en Estados Unidos y algunas historias detrás de sus nombres.
Recipes
Three-Cheese Chicken Enchiladas These enchiladas are typical of northern Mexico and use the region’s go-to red salsa, as well as three cheeses and crema. 16 corn tortillas (homemade or store-bought)Double recipe Colorado Chile Salsa 4 cups shredded cooked chicken (or rotisserie chicken)1 cup Mexican crema (or sour cream)2 cups grated…
Recipes
Asparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce The tortillas are dipped into the luscious mole and wrapped around the filling of seared mushrooms and crisp-tender asparagus seasoned with orange zest and thyme, and goat cheese, which melts when the enchiladas are topped with the hot mole…
Events
Pati interviewed cookbook author, food writer, and food equity advocate Julia Turshen. Watch the video.
Recipes
Carne con Chile Burritos Carne con Chile Burritos recipe from Pati's Mexican Table Season 9, Episode 5 "Flour Power" For the meat:6 pounds beef brisket (trimmed of some of the fat and cut into 2-inch chunks)1/2 white onion5 garlic cloves (peeled)2 bay leaves1 tablespoon kosher or sea salt1/2 teaspoon black…
Featured
We’re talking to chef Pati Jinich, and mixologist Derek Brown to discuss about what the holidays may look like this year, and how to create easy and delicious meals and drinks to celebrate at The Kojo Nnamdi Show. Listen to the podcast here.