Pati Jinich is host of the popular Emmy and James Beard nominated PBS series Pati's Mexican Table, author of two cookbooks, and resident chef at the Mexican Cultural Institute in Washington, DC. This is her official website where she shares recipes from her show and new recipes in her blog, plus upcoming events, recent news, and more.
Tres Leches and Strawberry Mexican Gelatin Print Recipe 8 servings Gelatina de Tres Leches con Fresas Ingredients For the tres leches gelatin: 1 cup whole or 2-percent milk 1 14-ounce can sweetened condensed milk 1 12-ounce can evaporated milk 2 teaspoons vanilla extract 2 envelopes unflavored gelatin powder or about 2 tablespoons1/2 cup lukewarm water…
Mixed Melon, Lime and Coconut Agua Fresca Print Recipe 16 servings Agua Fresca de Sandia, Melón, Limón y Coco Ingredients 12 cups (about 1 8-pound watermelon) seeded watermelon cubed 4 cups cantaloupe cubed 2 cups coconut water 1/3 cup honey 1/2 cup freshly squeezed lime juice (about 6 limes juiced)1 liter seltzer water Lime slices…
Red Pozole with Traditional Garnishes Print Recipe 12 servings Pozole Rojo Ingredients For the pozole: 1 pound dried hominy or 3 29-ounce cans hominy, drained and rinsed1 head garlic papery outer layers removed, but not entirely peeled (if using dried hominy)2 whole chickens (about 3 pounds each) rinsed and cut into serving pieces, or a…
Watermelon, Tomatillo and Mozzarella Skewers with Lime-Honey Vinaigrette Print Recipe 6 servings Brochetas de Sandía, Tomate Verde y Mozzarella con Vinagreta de Miel y Limón Ingredients For the vinaigrette: 2 tablespoons chopped cilantro 1 teaspoon grated ginger 1/2 cup honey Zest of 2 limes 5 tablespoons freshly squeezed lime juice 1 tablespoon Maggi sauce For…