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.
I grew up eating chorizo in Mexico, and I love it. It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat, that once, fried, becomes crisp and filling bites with bold flavors and a thousand uses. When I moved to the United States, more than a dozen years ago, I was thrilled to…
Dried shrimp are used not only for the Caldo de Camarón, or Shrimp Soup or Broth. They are also used to make shrimp patties that are then bathed in different mole sauces. Also to prepare tamales, rice, bean and potato dishes. Even some salsas that used them ground as a seasoning and thickening base. Dried…