About the cookbook

The “buoyant and brainy Mexican cooking authority” (New York Times) and star of the three-time James Beard Award-winning PBS series Pati’s Mexican Table brings together more than 150 iconic dishes that define the country’s cuisine.

Although many of us can rattle off our favorite authentic Mexican dishes, we might be hard pressed to name more than ten. Which is preposterous, given that Mexico has a rich culinary history stretching back thousands of years. For the last decade, Pati Jinich has sought out the culinary treasures of her home country, from birria, to salsa macha, to coyotas, to carne asada.

Many of these dishes are local specialties, heirlooms passed down through generations, unknown outside of their original regions. Others have become national sensations. Each recipe is a classic. Each one comes with a story told in Pati’s warm, relatable style. And each has been tested in Pati’s American kitchen to ensure it is the best of its kind. Together, these essential recipes paint a vivid picture of the richness of Mexico.

Veal Chops with Pine Nut Mole
Shredded Beef Vegetable Salad
Chocolate Vanilla Three Kings Cake
Chimichangas
Scallop Aguachile
Cracked Corn

Press

“The charming, infectiously enthusiastic Pati Jinich has been educating audiences for years about the breadth and diversity of Mexico’s cuisine… Her latest cookbook, Treasures of the Mexican Table, allows her to continue showcasing hyper-regional dishes from the country’s 31 states and capital.” – Missy Frederick, Eater. 9/7/21. Read full article

“Backstories are also what make cookbooks like Treasures of the Mexican Table by PBS veteran Pati Jinich more personal and useful. Her motivation for her latest book? To highlight the culinary diversity of Mexico and the ingredients from her home country’s 32 states.” – Jamila Robinson, Food & Wine. 9/28/21. Read full article

“Clocking in at over 400 pages, Mexican cooking expert Pati Jinich’s latest cookbook features recipes spanning the cuisines of Mexico. Knowing her rigorous research and testing process, these recipes (especially the birria) are on my fall cooking shortlist.” – M.F.H., Food & Wine. 9/30/21. Read full article

“The research for [Pati Jinich’s] latest cookbook, ‘Treasures of the Mexican Table’… takes her from the cattle ranches of Chihuahua to the tropics of the Yucatan peninsula in search of the heirloom dishes that have connected families and communities for generations. The goal of these recipes, Jinich explains, is to help the reader achieve buen sazón. That’s what Mexicans say ‘when somebody has a knack for getting the flavor of a dish just right, so that you want to come back for more.'” – Susan Puckett, The Atlanta Journal-Constitution. 10/6/21. Read full review

“This epic tome is a must have for home cooks… [Treasures of the Mexican Table] dives deep into the dishes that have held families together and kept communities connected, spanning the country and showing us the range of Mexican cuisine. Perhaps the most appealing aspect of the book is its timeless feel. Yet the recipes, some of which go back centuries, feel relevant.” – Lynn Andriani, MarthaStewart.com. 11/2/21. Read full review

“From national favorites to small village specialties, Emmy-nominated host of PBS’s ‘Pati’s Mexican Table,’ Pati Jinich, scoured her native Mexico for the country’s most authentic and beloved recipes for Treasures of the Mexican Table. You will, of course, find tacos, tamales and salsas within, but look for local favorites like papadzules (egg enchiladas with pumpkin seed salsa) from Yucatán and snapper zarandeado, whose sauce changes by region but whose method is universal.” – Brandon Shultz, Forbes. 11/15/21. Read full article

“Through its expansive collection of generally easy recipes, [Treasures of the Mexican Table] highlights the foods of melded communities, ancient cultures, and everything in between. In so doing, it extends a bridge to home cooks beyond the Mexican border.” – Liza Schoenfein, Forward. 11/18/21. Read full article

“Chef Pati Jinich believes that the quality of the dish lies in the sazón — that unique taste achieved only by cracking the code. It’s that special something that gives Mexican food its distinctive personality. [She] offers more than 150 recipes full of sazón in her new cookbook, ‘Treasures of the Mexican Table: Classic Recipes, Local Secrets.'” – Eve Rotman, Jewish Journal. 11/26/21. Read full article

“The newest project from Pati Jinich… is at once a cookbook and a history lesson. ‘Treasures of the Mexican Table’ celebrates regional Mexican dishes, both known and unknown, from a pinto bean and masa dumpling soup from a tiny Sinaloan mountain town to melty queso fundido. Get to know the state of Quintana Roo in the Yucatán through seared white beans mixed with toasty ground pumpkin seeds, or Hidalgo in Central Mexico by roasting juicy, chili-rubbed chicken. No fewer than 17 essential salsas pair with almost any dish in the book.” — E.K., San Francisco Chronicle. 11/30/21. Read full article