Mole Verde with Pork and White Beans recipe from Season Six of Pati’s Mexican Table
Almendrado with Chicken recipe from Season Six of Pati’s Mexican Table
I have been to Oaxaca countless times. Yet, for all the times I can count, none have been enough. Right after I get back home, I am dying to go back. No wonder I had been eager to bring the crew to have them experience all I kept telling them about. And mostly, so they could help me capture it to bring it to you.
Coloradito Chicken recipe from Season Six of Pati’s Mexican Table
Mole Amarillito con Pollo
I don’t think twice about eating a hot stew in the summertime. And, as far as I know, millions of Mexicans feel the same way. You will see Pozole served in fondas in the middle of June, hot Caldo de Camarón as one of the most popular items on beach restaurant menus, and the famed Mole de Olla being ladled, sizzling hot from the pot, in markets all over the country at peak midday heat.
All Things Considered host Melissa Block visited me to make pan de muerto and pumpkin mole for Day of the Dead. Listen in and get the recipes, click here.
Pati takes you to Xochimilco, the legendary floating gardens of Mexico, and sprinkles a few flowers into some impressive but easy Mexican recipes.
Not only did I have a fascinating conversation about Mexican cooking and culture with Gabriela Zabalúa-Goddard and José López Zamorano — hosts of AARP‘s “Viva su Segunda Juventud” radio show for SiriusXM’s ¡Inspírate! channel 145 — I also got to try José’s wife’s Mole from Puebla! To listen to me talk with them as I…
You can do fabulous things with pumpkins aside from spooky faces and pumpkin pie… Just ask any Mexican. We have a way with pumpkins. Native to Mexico, pumpkins have been devoured there for centuries, in their entirety. The seeds are addicting as snacks, used as a hefty base for salsas, soups and sauces and more…