Hermosillo es una de las capitales culinarias más subestimadas de México. Las enchiladas de mole poblano, los tamales oaxaqueños y los tacos al pastor son famosos en el mundo, pero poco se conocen la carne asada y las tortillas de trigo de Sonora. De ahí que no pudo menos que sorprenderme gratamente que The New York Times dedicara la nota principal de su sección de alimentos a la carne asada de mi estado natal.
A carne asada goes far beyond grilled meat: In the Mexican state of Sonora, it’s a weekly ritual, a tight-knit gathering of friends and family.
Cheap, fun to make and kid-friendly, tacos are one of the happiest foods on earth.
Pati’s Mexican Table, which airs on WETA distributed nationally by American Public Television, has been nominated in the Television Program, in Studio or Fixed Location category sharing the honor with Good Eats: the Return and Lidia’s Kitchen: Trattoria Favorites.
Chef, author and TV host Pati Jinich explains why she loves “Cinco de Mayo” and shows how to use a few simple ingredients to create a tasty taco for Taco Tuesday! CNN.
“I know some people get upset and say Cinco de Mayo is not Mexico’s Independence Day and Cinco de Mayo is not a big deal in Mexico, but I say, ‘who cares?’ ” Pati Jinich explains. “Everybody is celebrating Cinco, we should hop on that train and let everybody enjoy and get to know a…
Plus, Jinich’s simple, pantry-friendly Cinco de Mayo menu that includes a festive spin on a classic margarita.
Find Pati’s Mexican Table in this list of the most celebrated, beautiful and delicious international cookbooks that includes among others “Essential Pepin”, “Mastering the Art of French Cooking by Julia Child” and “Giada’s Italy”.