Pati Jinich is host of the popular James Beard Award winning and Emmy 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.
Funny that one of the most classic Mexico City dishes is a crepe dish. It is such a favorite for Chilango (a.k.a. people who live in Mexico City) weddings that, if my memory doesn’t fail me, one out of every two weddings I’ve been to has served this dish. It is considered special, delicate and celebratory.
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.
An intrinsically Mexican dish, enchiladas are not one but a multitude of possibilities that can dress up a corn tortilla. Simply the sound of the word enchilada makes any Mexican’s mouth water in less than a millisecond and is cause for celebration. One of the dearest antojos or antojitos (translate to whims or little whims)…
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.
I could write an endless post on all sorts of tacos and all they can do for you… But, if you want to feed your family a generous, satiating, and super tasty weeknight meal, make them bricklayer tacos. Step by step instructions follow below. But as I cook, let me quickly reflect on The Taco.
My paternal grandmother, Bobe, used to make two kinds of gefilte fish every Friday: white or traditional and red or a la Veracruzana. The moment you sat down, she made you choose, “which do you want mamele, white or red?”
Invariably, after you chose, she’d ask, “you don’t like the way I make the other one?” She’d barge in, make room on your plate and serve you the kind you hadn’t picked, right next to the one you had chosen.
It was my friend Tamara´s birthday party. Her husband, Sean, an American who speaks and acts like a Mexico City native (says a Mexico City native), made the dinner for the 40+ guests. The guests were drinking, eating and laughing until their stomachs were hurting, usual for their home.
Every few months, my family gets together with a Latin group of friends and their families for a pot luck. This winter it was our turn. As tradition goes, the host brings the main dishes to the table and the others bring the rest. I eagerly announced my plans to share Mexican casseroles, also called…
Barbacoa is one of those iconic Mexican foods. Juicy, tender meat that falls off the bone, infused with a rustic, smoky flavor and a jungle like fragrance. It uses a cooking technique that began in ancient times, long before the Spanish arrived, and it lives on to this day across Mexico in places that specialize in making it. Of course, there are accessible homestyle versions too.
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 recently sprinkled on top of many dishes. The pumpkin meat is used for soups and stews, and along with the entire rind cooked in a piloncillo syrup, becoming a traditional favorite known as Tacha.