Quick Roasted Tomatillo Salsita recipe from Season Six of Pati’s Mexican Table
My present career began with ceviche. After years as an academic, with two degrees and many policy research papers under my belt, with a husband, two kids and one on the way, I resigned from a prestigious think tank to walk a completely uncharted path. What triggered my career change was this: I had been asked to write a research paper comparing the democratic transitions of Mexico and Peru…
Cazuela de Tamal de Pollo en Salsa Verde
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…
Tamales are it. If you’ve eaten one, you know it. Simple. When ready and steaming hot, unwrap the edible bundle and eat swiftly, no fork, no knife, bite by bite. So good. Yet as simple as it may sound to write a post about tamales, I could dedicate an entire series of cookbooks to their endless possibilities, and in the end, not have covered them all.
Salsa Verde Cruda con Aguacate
Guisado de Carne en Salsa Verde
The breakfast of your dreams, prepared by Pati and her sister Alisa. This episode includes both quick, simple dishes and ones meant for a deliciously messy morning feast.