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.
When you don’t care much about something in Mexico, it is very popular to say “me importa un cacahuate” or “me vale un cacahuate.” This translates to something like “I don’t care enough” or “I couldn’t care less,” the word cacahuate being used for that “less or not enough.” That may be in regards to the tiny size of an individual peeled peanut, but ironically, cacahuates or peanuts mean a lot to Mexico and Mexicans.
Pumpkin seeds, Pepitas in Spanish, are one of the things I used to stuff in my suitcase when visiting Mexico. That’s because they have a mellow, somewhat nutty, almost sweet, barely chewy and nutritious nature. They are also one of the most nutritious seeds (they are full of fiber, vitamins, minerals and antioxidants).
Known in the US as hominy in the US, maíz cacahuacintle is one of the favorite types of corn in Mexico. It has giant kernels that are whiter, softer, thicker, with rounder tops, than the regular white or yellow corn. It also has a deep, mealy bite.
With a metallic dark color and mottled skin, Chia seeds are delightfully crunchy. Once you rehydrate them in water, as the popular Lime based Agua Fresca, they become covered in an irresistible gelatinous layer. No wonder the word chia comes from the náhuatl name chian, which means oily.
Beans are a crucial part of any Mexican meal, where the black bean is the most common bean used generally speaking. However, speaking regionally, it is favored in the Southern states and also in Veracruz. In the northern areas of Mexico, the lighter colored beans such as the Pinto are more common, and in the center…
Fava beans have been around for quite a long time. Ancient Egyptians prized them so much that they were buried with them inside of their tombs! Originally native to Africa and southwest Asia, today Favas are cultivated all over the world. Thanks to the Spaniards, Mexicans have been enjoying them since the XVI century, in may different ways.
My personal favorite bean, they are lighter in color, creamier in texture and softer than black beans. In Northern states, the pinto is the most popular bean. In Sinaloa they cook them with onion, garlic, tomato and the serrano chile, those four ingredients that are the basis for many Mexican dishes. There is also a twist on Sinaloa beans called frijoles puercos or piggy style beans which is rather heavy, and served with bacon, chorizo, and cheese.