Drinks

Cacao Horchata

Posted on by Pati Jinich
Cacao Horchata
Print Recipe
4.60 from 5 votes

Cacao Horchata

Bitter and crunchy of the cacao nibs play deliciously with sweet and silky horchata.
Cook Time0 minutes
Course: Drinks
Cuisine: Mexican
Keyword: agua fresca, cacao nibs, horchata
Servings: 26 cups approximately
Author: Pati Jinich

Ingredients

  • 2 pounds sugar
  • 8 cups warm water
  • 2 pounds basmati white rice
  • 6 ounces slivered almonds (about 3/4 cup)
  • 1 canela or true cinnamon stick
  • 1 cup cacao nibs

Instructions

  • In a large container, add the sugar and hot water and stir for a minute. Add the rice, slivered almonds and cinnamon stick, and let the mixture sit for at least 4 hours and up to 24 hours.
  • Stir the mixture well before pureeing. In batches, puree until completely smooth in a blender, strain into a large bowl. When done, pour into pitchers, add cacao nibs, and leave in the refrigerator until ready to serve. Serve in glasses with ice cubes.

Notes

Horchata Cacao

Canela Carajillo

Posted on by Pati Jinich
Canela Carajillo
Print Recipe
4.60 from 5 votes

Canela Carajillo

A spiced up take on the Mexican coffee cocktail Carajillo with cinnamon, star anise, and tequila.
Cook Time0 minutes
Course: Drinks
Cuisine: Mexican
Keyword: cocktail, coffee, tequila
Servings: 1 serving
Author: Pati Jinich

Ingredients

For the spiced simple syrup:

  • 1 cup sugar
  • 1 cup water
  • 1 canela or true cinnamon stick
  • 1 whole star anise

For the cocktail:

Instructions

To make the spiced simple syrup:

  • Combine the sugar, water, cinnamon stick, and star anise in a small saucepan. Bring to a simmer over medium heat and let it cook for 5 minutes. Let steep until it completely cools down, then strain. (You may store it in a closed container in the fridge.)

To make the cocktail:

  • Place ice in glass. Pour in the simple syrup and tequila, sir. Pour the hot espresso over the top.

Mint, Vanilla & Pear Cocktail

Posted on by Pati Jinich
Mint, Vanilla & Pear Cocktail
Print Recipe
5 from 4 votes

Mint, Vanilla & Pear Cocktail

A delicious cocktail with muddled mint, pear, vanilla, honey and tequila.
Cook Time0 minutes
Servings: 1 serving
Author: Pati Jinich

Ingredients

  • 5 fresh mint leaves plus more to garnish
  • 1 ounce fresh squeezed lime juice
  • 2 ounces pear juice
  • 1 ounce honey
  • Dash of vanilla extract
  • 2 ounces Gran Centenario® Cristalino Tequila
  • 1 cup ice
  • Pear slice to garnish

Instructions

  • In a shaker add the mint leaves and lime juice. Using a muddler, muddle intensely until mashed. Incorporate the pear juice, honey, vanilla extract, tequila and ice. Shake until well mixed.
  • Pour into glass with ice. Garnish with a pear slice and a mint leaf.

Orange Habanero Margarita

Posted on by Pati Jinich
Orange Habanero Margarita
Print Recipe
4.60 from 5 votes

Orange Habanero Margarita

Another twist on a margarita, this time with sweet orange juice and just a little spicy habanero.
Cook Time0 minutes
Course: Drinks
Cuisine: Mexican
Keyword: cocktail, habanero, Margarita, orange, tequila
Servings: 1 serving
Author: Pati Jinich

Ingredients

  • Half a lime to rim the glass
  • Salt and sugar to rim the glass
  • 1 slice of a fresh habanero
  • 2 ounces fresh squeezed orange juice
  • 1 ounce agave syrup
  • 2 ounces Gran Centenario® Añejo Tequila
  • Candied orange to garnish

Instructions

  • Rim a glass with lime and dip into a 50/50 mix of salt and sugar. Add ice to the glass.
  • In a shaker, add the slice of habanero and orange juice. Gently muddle using a muddler. Incorporate the agave syrup and tequila. Shake until well mixed. Pour into the rimmed glass with ice. Garnish with a wedge of candied orange.

Lemon, Honey and Basil Agua Fresca

Posted on by Pati Jinich
Lemon, Honey and Basil Agua Fresca
Print Recipe
4 from 6 votes

Lemon, Honey and Basil Agua Fresca

Lemon, Honey and Basil Agua Fresca from Pati’s Mexican Table Season 12, Episode 1 “The Nectar of the Mayan Gods”
Course: Drinks
Cuisine: Mexican
Keyword: basil, honey, lemon
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1/2 cup fresh squeezed lime juice plus 1 full lime, seeded and quartered
  • 1/2 cup fresh squeezed lemon juice plus 1 full lemon, seeded and quartered
  • 1 cup fresh squeezed orange juice
  • 1 cup fresh basil leaves packed
  • 3 cups water
  • 1 cup honey
  • 3 cups sparkling water or two 12-ounce bottles Mineragua

Instructions

  • Pour the lime, lemon and orange juices into the jar of a blender. Add the quartered and seeded lime and lemon, as well as the basil leaves. Puree until completely smooth. Pass through a fine mesh strainer.
  • Pour the liquid back into the jar of the blender and add the water and the honey. Puree until completely smooth. Pour into a pitcher, keep in the refrigerator until ready to serve, or pour into glasses filled 3/4 of the way up with ice and top with sparkling water.

Notes

Agua Fresca de Cítricos y Albahaca

Orange and Lime Ranch Water

Posted on by Pati Jinich
Orange and Lime Ranch Water
Print Recipe
4.80 from 5 votes

Orange and Lime Ranch Water

I love things from Texas, like the super refreshing Ranch Water cocktail. There are many versions and I like to add orange juice to sweeten it up.
Course: Drinks
Cuisine: Tex-Mex
Keyword: cocktail, tequila
Servings: 1 serving
Author: Pati Jinich

Ingredients

Instructions

  • Fill a glass with ice. Add the orange and lime juice, tequila, and top with sparkling water. Garnish with a lime wedge and an orange wedge.

Basil and Mango Margarita

Posted on by Pati Jinich
Basil Mango Margarita
Print Recipe
3 from 4 votes

Basil and Mango Margarita

Cook Time0 minutes
Course: Drinks
Cuisine: Mexican
Keyword: Margarita, tequila
Servings: 1 serving
Author: Pati Jinich

Ingredients

  • Lime and salt for rimming the glass
  • 10 fresh basil leaves torn into pieces
  • 1 slice fresh serrano or jalapeño chile more to taste
  • 1.5 ounces fresh squeezed lemon juice
  • 3 ounces mango nectar
  • 2 ounces Gran Centenario® Plata Tequila
  • 1 ounce agave syrup
  • 1 cup ice plus more for the glass
  • Mango slice and fresh basil leaves for garnish

Instructions

  • Rub the rim of a glass with half a lime, then dip into salt. Add ice to the glass.
  • In a shaker add the basil leaves, chile and lemon juice. Using a muddler, muddle intensely until the basil is mashed. Incorporate the mango nectar, tequila, agave syrup and ice. Shake until well mixed.
  • Pour into the rimmed glass with ice. Garnish with a mango slice and basil leaf.

Paloma Tricolor

Posted on by Pati Jinich
drinks
Print Recipe
4.80 from 5 votes

Paloma Tricolor

The paloma is one of Mexico’s favorite ways to drink tequila, and this one with lime juice and grapefruit is the signature drink of the Mexican National Team!
Cook Time0 minutes
Cuisine: Mexican
Keyword: cocktail, tequila
Servings: 1 serving
Author: Pati Jinich

Ingredients

Instructions

  • Rim half of a 12-ounce collins glass with white salt and half with chili salt. Fill with ice. Add the tequila, lime juice, and grapefruit soda. Place lime wedge garnish between the two colors of salt (so the order of colors resembles the Mexican flag). Stir briefly and serve.

Grapefruit Tequila Mimosa

Posted on by Pati Jinich
Grapefruit Tequila Mimosa
Print Recipe
3.50 from 2 votes

Grapefruit Tequila Mimosa

The boozy brunch favorite with a couple twists, using grapefruit juice and adding a splash of tequila.
Cook Time0 minutes
Course: Drinks
Cuisine: American
Keyword: mimosa
Servings: 1 serving
Author: Pati Jinich

Ingredients

  • 3 ounces freshly squeezed grapefruit juice chilled
  • 1 1/2 ounces Gran Centenario® Plata tequila
  • 1/2 ounce honey
  • 2 ounces Prosecco or other sparkling wine, chilled
  • Grapefruit slice for garnish (optional)

Instructions

  • In a cocktail shaker, combine the grapefruit juice, tequila, and honey. Shake until well mixed and pour into a mimosa glass. Pour Prosecco or sparkling wine on top. Garnish with a grapefruit slice and serve.

Spiked Agua de Mango

Posted on by Pati Jinich
spiked agua de mango
Print Recipe
5 from 4 votes

Spiked Agua de Mango

A grown up mangonada with a splash of tequila.
Cook Time0 minutes
Course: Drinks
Cuisine: Mexican
Keyword: cocktail, mango
Servings: 1 serving
Author: Pati Jinich

Ingredients

Chile Piquín Syrup:

  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon dried chile piquín or any Mexican dried chile powder

Agua de Mango:

  • 1 ripe mango peeled, pitted and cut into chunks (about 1 cup), plus more for garnish
  • 1/2 cup cold water
  • 1/2 ounce freshly squeezed lime juice
  • 1/2 ounce of the Chile Piquín Syrup
  • 2 ounces Gran Centenario® Reposado tequila
  • Kosher salt to rim glass
  • Mango slice to garnish (optional)
  • Lime wheel to garnish (optional)

Instructions

To make the Chile Piquín Syrup:

  • Combine the sugar and water in a small saucepan. Set over medium heat, add the chile piquín, stir, and bring to a simmer. Reduce heat and simmering for 5 minutes until the sugar dissolves into the water. Turn off heat and let it sit for at least an hour before using. Strain before using.

To make the Agua de Mango:

  • In a blender, combine the mango chunks, 1/2 cup cold water, lime juice, 1/2 ounce of the chile piquín syrup, and the tequila. Puree until completely smooth.
  • Wet the rim of a glass with water, or rub with half a lime, and dip into salt. Add ice cubes to the glass and pour in the agua de mango. Garnish with a slice of mango and a lime wheel.

Citrus Margarita

Posted on by Pati Jinich
Citrus Margarita
Print Recipe
3.17 from 6 votes

Citrus Margartia

A refreshing twist on a margarita with not one, not two, but five different types of fresh citrus juice – lime, lemon, orange, grapefruit, and tangerine.
Cook Time0 minutes
Course: Drinks
Cuisine: Mexican
Keyword: Margarita
Servings: 1 serving
Author: Pati Jinich

Ingredients

  • Kosher salt to rim glass
  • Zest of a lime to rim glass
  • 2 ounces Gran Centenario® Plata tequila
  • 1/2 ounce fresh lime juice
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce fresh orange juice
  • 1/2 ounce fresh grapefruit juice
  • 1/2 ounce fresh tangerine juice
  • 1 ounce maple syrup
  • Twisted lime wheel to garnish (optional)

Instructions

  • Combine salt and lime zest on a small plate. Wet the rim of a glass with water, or rub rim with half a lime, then dip into salt and lime zest mixture.
  • Add the tequila, all the juices, and maple syrup to a cocktail shaker with ice and shake until well mixed. Strain into the rimmed glass over fresh ice. Garnish with a twisted lime wheel and serve.

Frozen Tequila Piña Colada

Posted on by Pati Jinich
Frozen Tequila Pina Colada
Print Recipe
4.67 from 6 votes

Frozen Tequila Piña Colada

My take on a Piña Colada. Being Mexican, I opted for Reposado tequila over rum and since I like it super smooth and creamy, I use coconut gelato.
Cook Time0 minutes
Course: Drinks
Cuisine: Mexican
Keyword: lime, pineapple, tequila
Servings: 1 serving
Author: Pati Jinich

Ingredients

  • 2 2-ounce scoops coconut gelato or sorbet
  • ½ cup frozen pineapple
  • 2 ounces Gran Centenario® Reposado Tequila
  • 1 ounce pineapple juice
  • 1 ounce fresh squeezed lime juice
  • ½ cup ice
  • 2 to 3 pieces candied pineapple on a skewer to garnish, optional
  • Flaky sea salt optional

Instructions

  • Put the gelato, frozen pineapple, tequila, pineapple juice, and lime juice in the blender and puree until smooth. Add the ½ cup of ice and pulse until desired consistency. Pour into a chilled glass. Garnish with candied pineapple on a skewer and a sprinkle with the sea salt, if desired.

Notes

Piña Colada con Tequila

Tequila Sunrise Spritz

Posted on by Pati Jinich
Tequila Sunrise Spritz
Print Recipe
4.75 from 4 votes

Tequila Sunrise Spritz

A fizzy twist on the world-famous Tequila Sunrise, which I call a Tequila Sunrise Spritz because it’s topped off with sparkling white wine.
Cook Time0 minutes
Course: Drinks
Cuisine: Mexican
Keyword: lime, orange juice, tequila
Servings: 1 serving
Author: Pati Jinich

Ingredients

  • 2 ounces Gran Centenario® Reposado Tequila
  • 3 ounces fresh squeezed orange juice
  • 1/2 ounce fresh squeezed lime juice
  • 1 ounce Aperol
  • 2 ounces Prosecco or any white sparkling wine
  • Splash seltzer water

Instructions

  • In a mixing glass, add the tequila, orange juice, and lime juice and stir to combine. Add ice to a tall chilled glass, such as a highball glass, and pour in the Aperol. Follow with the tequila mixture, and top with the Prosecco and a splash of seltzer.

Lime Paleta Charro Negro

Posted on by Pati Jinich
Charro Negro with Lime Paleta
Print Recipe
3.84 from 6 votes

Lime Paleta Charro Negro

The name Charro Negro references the beautiful black suits that the Mexican horsemen or “charros” wear, and it’s made with Mexican cola, fresh lime juice, and tequila. I garnish it with a lime paleta that you can bite into at the end.
Cook Time0 minutes
Course: Drinks
Cuisine: Mexican
Keyword: lime, tequila
Servings: 1 serving
Author: Pati Jinich

Ingredients

Instructions

  • Add tequila and lime juice to a glass, stir, and top with Mexican Cola. Insert the lime paleta and serve. Eat the paleta as you sip the drink!

Notes

Charro Negro con Paleta de Limón

Tangerine Chile Gran Paloma

Posted on by Pati Jinich
Tangerine Chile Gran Paloma
Print Recipe
3 from 5 votes

Tangerine Chile Gran Paloma

The Paloma is one of Mexico’s favorite ways to drink tequila, and I put my own spin on it using tangerine and a chile de árbol infused agave syrup.
Cook Time0 minutes
Course: Drinks
Cuisine: Mexican
Keyword: agave syrup, chile de arbol, tangerine, tequila
Servings: 1 serving
Author: Pati Jinich

Ingredients

For the chile de árbol agave syrup:

  • 6 chiles de árbol
  • 1 cup agave nectar
  • ¾ cup water

For the paloma:

  • Lime slice to rim the glass
  • Salt to rim the glass
  • 2 ounces Gran Centenario® Añejo Tequila
  • 1 ounce fresh squeezed lime juice
  • 2 ounces fresh squeezed tangerine juice
  • Seltzer water to top
  • Tangerine slice for garnish

Instructions

To make the chile de árbol agave syrup:

  • Add the chile de árbol, agave, and water to a small saucepan and set over medium heat, bring to a simmer. Lower heat to medium and let simmer for 3-5 minutes. Remove from heat, let cool to room temperature (do not refrigerate, the mixture will seize) and strain.

To make the paloma:

  • Rim a chilled glass with lime and salt. Add the tequila, lime juice, tangerine juice, and 1 ounce of the chile de árbol agave syrup to a shaker, add ice, and shake. Strain into the rimmed glass with ice. Top with a splash of seltzer water and garnish with a tangerine slice.

Notes

Gran Paloma de Mandarina con Chile

Honey Ginger Margarita

Posted on by Pati Jinich
Honey Ginger Margarita
Print Recipe
3.13 from 8 votes

Honey Ginger Margarita

A twist on the margarita with a delicious honey ginger syrup.
Cook Time0 minutes
Course: Drinks
Cuisine: Mexican
Keyword: ginger, honey, lime, orange, tequila
Servings: 1 serving
Author: Pati Jinich

Ingredients

For the honey ginger syrup:

  • 1 cup honey
  • ¼ cup fresh ginger peeled and sliced
  • ½ cup water

For the margarita:

  • Salt to rim the glass
  • Crushed ice to put in the glass
  • 2 ounces Gran Centenario® Reposado Tequila
  • 1 ounce Honey ginger syrup
  • 1 ounce fresh squeezed lime juice
  • 1 ounce orange liqueur
  • 1 cup crushed ice
  • Lime wedge for garnish

Instructions

To make the honey ginger syrup:

  • Add the honey, ginger, and water to a small saucepan and bring to a boil over medium heat. Lower heat to medium low and simmer for 3-5 minutes. Let cool to room temperature and strain before using.

To make the margarita:

  • Rim a glass by dipping it into honey ginger syrup and then into salt. Add crushed ice to the glass.
  • In a shaker add the tequila, lime juice, orange liqueur, and 1 ounce of the honey ginger syrup. Shake until well mixed. Pour into the rimmed glass with ice. Garnish with a lime wedge and serve.

Notes

Margarita de Miel con Jengibre

Fermented Pineapple Drink

Posted on by Pati Jinich
Tepache
Print Recipe
4.29 from 7 votes

Fermented Pineapple Drink

Fermented Pineapple Drink recipe from Pati’s Mexican Table Season 10, Episode 3 “Jalisco Classics”
Cook Time10 minutes
Course: Drinks
Cuisine: Mexican
Keyword: cinnamon, piloncillo, pineapple
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 4 liters, or 16 cups, water
  • 1 pound piloncillo or dark brown sugar
  • 1 cinnamon stick
  • 5 whole cloves
  • 1 ripe pineapple or about 3 cups
  • 1 cup lager beer

Instructions

  • Using the traditional big earthenware jug (or a large pot), bring to a boil the 16 cups water along with the piloncillo, cinnamon stick, and whole cloves. Simmer, stirring once in a while, for about 10 minutes or until the piloncillo has dissolved.
  • While the water is simmering, wash the pineapple thoroughly, and remove the stem and bottom. Cut it into 2 inch cubes, without taking off its rind.
  • Once the flavored water is ready, turn off heat and add in the pineapple chunks and cover. Let rest for 2 days, or 48 hours, in a warm area of your kitchen. The mixture will begin to ferment and bubble on the surface. Add a cup of lager beer, stir well, and let it sit for up to 12 hours more. Don’t let it ferment much longer, or you may end up with vinegar instead!
  • Strain tepache through a fine strainer or cheesecloth, and serve very cold. You can either refrigerate it or serve over ice cubes.

Notes

Tepache

Watermelon Grape Margarita

Posted on by Pati Jinich
Watermelon Grape Margarita
Print Recipe
4.50 from 6 votes

Watermelon Grape Margarita

Watermelon Grape Margarita recipe from Pati's Mexican Table Season 9, Episode 10 "Sabores Norteños"
Prep Time5 minutes
Cook Time0 minutes
Course: Drinks
Cuisine: Mexican
Keyword: cocktail, Gran Centenario, grapes, jalapeno, lime, Margarita, sandía, serrano chiles, tequila, uva, watermelon
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 cup Gran Centenario® Plata Tequila or tequila blanco
  • 3/4 cup fresh lime juice
  • 1 cup simple syrup more or less depending on how sweet your fruit is
  • 2 cups frozen Gummyberries grapes or red seedless grapes, plus a few fresh for garnish
  • 2 cups frozen watermelon
  • 1 cup ice
  • 2 slices jalapeño or serrano chile seeded (optional)

Instructions

  • Add all ingredients to a blender and blend until very smooth. Divide between 4 glasses and garnish with a wedge of lime and a few fresh grapes.

Notes

Margarita de Sandía con Uva

Canela Pumpkin Torito

Posted on by Pati Jinich

Over the years, and traveling all around to different cities, I’ve realized it’s incredible how much you can learn about Mexican food being in the US. Because Mexicans you meet here come from so many different parts of Mexico, each with their own unique regional cuisine and traditions.

Such was the case when Nándo and Germán responded to my post on social media wondering if anyone in New York would be willing to invite me over for lunch, while I was there for work earlier this month.

Nándo and Germán generously welcomed me into their home in Brooklyn. Where their friends were waiting, including Cristina who traveled all the way from Arizona. I was so thrilled to meet them!

Germán, whose family is in Puebla, made his mom’s adobo for me. Meanwhile, since they were so kind to open their doors to me and do the cooking, drinks were on me. So I brought the tequila. I whipped up a version of a traditional drink from Veracruz for everyone, called a torito. A name I love because torito translates to “little bull,” which refers to the little kick it gives. It can be deceiving because it’s so sweet and creamy.

Since pumpkin is such an essential ingredient in Mexico, I did a pumpkin torito this time. It has pumpkin puree, canela or true cinnamon, nutmeg, cloves, vanilla, and sweetened condensed milk. To give it that kick, I use Gran Centenario Añejo Tequila – its deep, rustic, caramelly flavor goes harmoniously with the pumpkin.

When the meal was ready, I felt like I was in a fonda back in Mexico. Nándo made my arroz rojo to go with Germán’s adobo chicken, and we had pinto beans on the side. It was phenomenal, really delicious and comforting.

I felt honored Germán made his mom’s adobo for me, as sharing family recipes truly means a lot.

If Nándo and Germán weren’t already kind enough, they let me bring along my production team and their cameras. So you can watch what happened in the video below…

And, of course, I want you to be able to try my spiced up canela pumpkin torito for the holidays. The recipe is below, so invite over some friends, grab a bottle of tequila, and whip up a batch.

Canela Pumpkin Tortito
Canela Pumpkin Torito
Print Recipe
4 from 6 votes

Canela Pumpkin Torito

Since pumpkin is such an essential ingredient in Mexico, I did a pumpkin torito. It has pumpkin puree, canela or true cinnamon, nutmeg, cloves, vanilla, sweetened condensed milk, and a splash of tequila (or leave it out if you choose).
Prep Time5 minutes
Cook Time0 minutes
Course: Drinks
Cuisine: Mexican
Keyword: canela, cinnamon, cocktail, Fall, frappe, holiday, pumpkin, spiced, tequila, torito
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3/4 cup Gran Centenario® Añejo Tequila
  • 2 12-ounce cans evaporated milk
  • 1 14-ounce can sweetened condensed milk
  • 3/4 cup smooth pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground canela or true cinnamon
  • Pinch ground nutmeg
  • Pinch ground cloves
  • Ice to serve

Instructions

  • Place the tequila, evaporated milk, condensed milk, pumpkin puree, vanilla extract, canela or cinnamon, nutmeg, and cloves in the blender and puree until smooth. Transfer to a pitcher, cover and refrigerate until chilled.
  • Alternatively, you may pour directly over ice cubes or add some ice cubes to your blender and make it a frappé! In any case, serve very cold.

Notes

Torito de Calabaza y Canela

Homemade Horchata

Posted on by Pati Jinich
Horchata
Print Recipe
4.63 from 8 votes

Homemade Horchata

Homemade Horchata recipe from Pati’s Mexican Table Season 8, Episode 6 “El Fuerte, Magic Town”
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Mexican
Keyword: canela, ceylon, cinnamon, horchata, milk, pati’s mexican table, rice
Servings: 8 1/4 cups approximately
Author: Pati Jinich

Ingredients

  • 2 cups white rice
  • 1 stick canela ceylon or true cinnamon, broken into pieces
  • 3 cups boiling hot water
  • 4 cups whole milk
  • 1 cup sugar

Instructions

  • Place the rice and cinnamon in a heatproof bowl and cover with the hot water. Let sit anywhere from 2 to 8 hours.
  • When ready to puree the mixture, add the milk and sugar to the rice mixture and stir well. Place in a blender, in batches, and completely puree. Strain into a pitcher as you move along. Serve over ice filled glasses and/or store in the refrigerator.

Notes

Horchata Casera

Café Horchata

Posted on by Pati Jinich
Cafe Horchata
Print Recipe
5 from 7 votes

Café Horchata

Café Horchata recipe from Pati’s Mexican Table Season 8, Episode 6 “El Fuerte, Magic Town”
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: canela, ceylon, cinnamon, coffee, espresso, horchata, milk, pati’s mexican table, rice
Servings: 1 serving
Author: Pati Jinich

Ingredients

Instructions

  • Pour horchata into a glass filled with the ice. Pour in the espresso, stir and drink!

Notes

Horchata con Café

Melon Basil Margarita

Posted on by Pati Jinich

I love that my work takes me to different cities throughout the United States. And I love having a chance to meet people I’ve connected with, whether through social media or email. Sometimes they will tell me they tried some of my recipes…

The last time I went to Los Angeles, one of our producers reached out to Liz and Ramon, who have watched my show for a long time, talk me regularly on Facebook, and even made the trip all the way from Los Angeles to San Diego to come to one of my live events. They were asked if they’d like to make some of my recipes on camera, but weren’t told that I was going to be there.

So it was a great surprise when I walked in. And it was so exciting for me to see how they have made my recipes their own and are now part of their weekly meals. They had invited their family and friends and were making my Cali-Baja Fish Tacos and my Queso Fundido with homemade chorizo from Ramon’s brother. I cannot even begin to tell you how delicious that chorizo was!

In return for them welcoming us into their home and feeding me and my team, well, drinks were on me! I decided come up with a new drink to share with them, a Melon Basil Margarita. It has the fresh taste of the basil, the sweet from the honeydew melon, and the tangy lime juice you crave in a margarita.

When I took out the bottle of Gran Centenario Añejo Tequila, Ramon told me it was the drink his father-in-law offered the first time he was invited into his home. Of course, I now had to know the story of how him and Liz met… Turns out, Ramon was planning to become a priest when he saw Liz for the first time in church and fell for her. Eight months later they were engaged and gone where Ramon’s plans to be a priest.

He wasn’t invited over to his father-in-law’s for that drink, until after he took Liz to church and married her. But it just goes to show how not only dishes, but ingredients, in this case the Gran Centenario Añejo Tequila, really tie families and friends together.

You can watch all that happened in the video below…

I loved that Melon Basil Margarita so much, I’m sharing it with all of you right here. I hope you’ll grab some tequila and give it a try.

Melon Basil Margarita
Melon Basil Margarita
Print Recipe
4.60 from 5 votes

Melon Basil Margarita

This Melon Basil Margarita has the fresh taste of the basil, the sweet from the honeydew melon, and the tangy lime juice you crave in a margarita.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Drinks
Cuisine: Mexican
Keyword: albahaca, basil, cocktail, honeydew, lime, Margarita, melon, tequila
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1 cup fresh squeezed lime juice
  • 1 cup Gran Centenario® Añejo Tequila
  • 1 cup orange liquor
  • 1 cup maple syrup
  • 3 cups diced fresh honeydew melon
  • 8 to 10 fresh basil leaves
  • 1 to 2 jalapeños coarsely chopped, seeds on (you can add jalapeño
    to taste)
  • 1 cup ice cubes
  • Lime quarters and coarse salt to rim glasses

Instructions

  • Rim glasses with lime and salt.
  • In the jar of a blender, pour the lime juice, tequila, orange liquor, and maple syrup. Incorporate the honeydew, basil, jalapeño and a cup of ice. Puree until completely smooth.
  • Pour into prepared glasses.

Notes

Margarita de Melón con Albahaca

Hora de Celebrar! Pomegranate, Tequila, Chile y Limón

Posted on by Pati Jinich

The leaves have already turned orange, yellow, red and brown here in DC meaning it’s the most celebration-packed time of year. There is Hispanic Heritage Month, Fall and Harvest celebrations, Day of the Dead, Thanksgiving, Passover, Christmas and New Years, just to mention some. I did not even include all of the year end office, school, neighborhood and friend get-togethers.

Boy did this year fly by! I’ve had no time to think about my 2019 New Years resolutions. Not that I ever follow through on them, but I used to at least think about them…

Lately, I’m telling my boys how amazed I am at how fast the time passes. When I was in middle school like Juju, I remember feeling every hour of every day pass, as if churning ice cream by hand… so slow. Coming home from school was a long awaited haul, and getting to the weekend an eternity. As I got older though, time seemed to be marked by the weeks. By college the months seemed to run into each other, only to stop and catch their breath during school breaks.

When I got married and moved to the US, I was so stunned by the change of seasons. It was their passing the baton from one to the other that seemed to mark my pace. Witnessing the seasons changing was new to me having come from Mexico City, where there seems to be one eternal season with a crazy rainy interruption.

Well, the last few years I’ve barely been able to grasp what the marks of time are and can only feel it whirling on! I blink an eye and it’s summer. I blink again, and we seem to be speeding like mad to wrap up the year. I swear the entire year feels like what an hour used to feel like when I was Juju’s age. No surprise then, the faster the years seem to go, the more I want to celebrate anything and everything.

For us Mexicans, celebrating means having tequila around. We even joke about it. You got a promotion at work? Come over for some tequila! You are getting married? Do you have enough tequila?!? You have a dinner at home and are having me over? Can’t show up without your favorite tequila because, frankly, you probably don’t have enough.

Aside from sipping it neat, I love coming up with one new and fabulous cocktail every year to mark our holidays. It has become a trendy thing around here and now my friends expect it. So this year, this is the one. I was daring and bold and it paid off. I call it Spiced Up Pomegranate, Chile y Limón and it is a delight! And it’s very easy to make. You could even make it ahead of time, too.

I start off with a flavored simple syrup. Many people seem baffled when they hear the term simple syrup. Mixologist jargon for sure, it sounds like something complex to prepare or something you get at a hard to find specialty store. But simple syrup is nothing more than sugar dissolved in water! And you can flavor it any way you want. For this cocktail, I flavor it with whole allspice berries, true cinnamon also known as canela, a whole clove, and the rind of a lemon. It makes for a simple syrup that is fragrant, citrusy, lightly spiced up, and has warm comforting tones from the canela. The more you let the simple syrup sit and become infused, the more the lemon rind will also absorb the simple syrup and become candied. Then it is a treat of a garnish to bite into as you sip your cocktail.

Once you have the spiced up simple syrup, you blend it with the lively and tart pomegranate juice, an entire fresh and grassy jalapeño – do not remove the seeds please – and fresh squeezed lemon juice. For the tequila, I use Gran Centenario Reposado, which is mildly fruity and teasingly sweet. It has a woody fragrance, and you can taste an echo of almond and vanilla in it that compliments the syrup and the pomegranate. They have a page on Facebook and Instagram, if you want to know more about them.

This Spiced Up Pomegranate, Chile y Limón cocktail is so multilayered and irresistible it’s never an afterthought. You want to savor every single sip. It will claim its delicious place at center stage of your celebration.

spiced up pomegranate cocktail

Spiced Up Pomegranate, Chile y Limón Cocktail
Print Recipe
4.60 from 5 votes

Spiced Up Pomegranate, Chile y Limón Cocktail

This Spiced Up Pomegranate, Chile y Limón cocktail is so multilayered and irresistible it’s never an afterthought. You want to savor every single sip. It will claim its delicious place at center stage of your celebration.
Prep Time15 minutes
Total Time15 minutes
Course: Drinks
Cuisine: Mexican
Keyword: cocktail, lime, pomegranate, tequila
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 4 allspice berries
  • 1/2 stick (about a 1” piece) true cinnamon or canela
  • 1 whole clove
  • Rind of a lemon plus a quarter of the lemon to rim the glasses
  • 3/4 cup Gran Centenario® Reposado tequila
  • 1 1/2 cups pomegranate juice
  • 3/4 cup fresh squeezed lemon juice
  • 1/2 fresh jalapeño stemmed (seeding optional) more to taste
  • 2 cups ice
  • 2 tablespoons turbinado sugar
  • 1 tablespoon kosher or sea salt
  • 1/2 teaspoon ground true cinnamon or canela

Instructions

  • In a small saucepan, combine the granulated sugar, water, allspice berries, cinnamon, whole clove and lemon rind. Set over medium heat and let the sugar dissolve, stirring occasionally for 3 to 4 minutes, until you cannot see the sugar granules anymore.
  • Remove from the heat. Let it steep anywhere from 30 minutes to 12 hours. When ready to use, strain the spiced syrup into a small bowl or measuring cup. Reserve the lemon peel and cut it into 6 pieces.
  • In the jar of a blender, add the tequila, pomegranate juice, lemon juice, jalapeño and strained spiced syrup. Puree until completely smooth. Add the ice and puree again.
  • On a small plate, combine the turbinado sugar, salt and ground cinnamon. Rub the top of 6 glasses with a quarter lemon or water and rim with the sugar mixture. Fill each glass with the pomegranate drink, garnish each with one piece of the sweetened lemon peel, and serve!

Notes

Coctel Picosito de Granada, Chile y Limón

Overloaded Mexican Chocolate Milkshake

Posted on by Pati Jinich

Pati Jinich overloaded mexican chocolate milkshake
Print Recipe
5 from 6 votes

Overloaded Mexican Chocolate Milkshake

Overloaded Mexican Chocolate Milkshake recipe from Pati's Mexican Table, Season 6 Episode 11 "Juju’s Chocolate-Covered Life"
Cook Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, Chocolate, ice cream, milkshake, pati's mexican table
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 cups milk
  • 1 pint chocolate ice cream
  • 2 ounces Mexican chocolate plus more for garnish
  • 3 tablespoons Cajeta or dulce de leche divided
  • 4 chocolate graham crackers divided
  • Whipped cream for garnish

Instructions

  • To the jar of a blender, add the milk, ice cream, Mexican chocolate, 1 tablespoon of the cajeta or dulce de leche. Blend until smooth. Crumble two graham crackers into the jar and pulse a few times to combine.
  • Spread the remaining cajeta or dulce de leche on the remaining graham crackers and sandwich together. Break up into pieces and use for a garnish.
  • Split the milkshake between two glasses. Spoon a large dollop of whipped cream on top. Top with the graham cracker sandwich pieces and shave some Mexican chocolate on top.

Notes

Malteada de Chocolate Mexicano 

Chipotle Simple Syrup

Posted on by Pati Jinich

Print Recipe
3.50 from 6 votes

Chipotle Simple Syrup

Chipotle Simple Syrup recipe from Pati's Mexican Table Season 6, Episode 604 "The Mezcal Trail"
Cook Time10 minutes
Course: Drinks
Cuisine: Mexican
Keyword: Chipotle, cocktail, pati's mexican table, simple syrup
Servings: 1 cup
Author: Pati Jinich

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 1 dried chipotle chile

Instructions

  • In a small pot over medium heat, bring the sugar, water and chipotle to a boil. Stir until the sugar dissolves, then take off the heat. Pour into a heat-proof container and let cool.
  • Once cool, you may cover tightly and store in the refrigerator. Make it at least 48 hours ahead of time and if you can, a week ahead. It can store in the refrigerator for months. The more it sits, the more flavor it will have.

Notes

Jarabe Simple de Chipotle

Oaxacan Sour

Posted on by Pati Jinich

Print Recipe
4 from 6 votes

Oaxacan Sour

Oaxacan Sour recipe from Pati's Mexican Table Season 6, Episode 4 "The Mezcal Trail"
Cook Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: Chipotle, cocktail, lime, pati's mexican table, pineapple
Servings: 4 cocktails
Author: Pati Jinich

Ingredients

  • 1 1/2 cups mezcal
  • 3/4 cups freshly squeezed lime juice
  • 1/2 cup pineapple juice
  • 1/2 cup chipotle simple syrup
  • Lime peel for garnish

Instructions

  • Add all ingredients (except the lime peel) to a pitcher filled with ice. Stir vigorously and pour into a glass over ice. Garnish with the lime peel.
  • Note: Chipotle Simple Syrup is best if made 48 hours ahead of time.

Notes

Sour Oaxaqueño

Coco Fish

Posted on by Pati Jinich

Coco Fish cocktail
Print Recipe
4.60 from 5 votes

Coco Fish

Coco Fish recipe from Pati's Mexican Table Season 5, Episode 13 "José Andrés Takes Over"
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Mexican
Keyword: cocktail, coconut, coconut water, gin, pati's mexican table
Servings: 2 drinks
Author: Pati Jinich

Ingredients

  • 1/4 cup water
  • 1/4 cup sugar
  • About 10 leaves fresh mint coarsely chopped
  • 2 cups coconut water
  • 1/2 cup good quality gin
  • Ice cubes
  • Fresh coconut pulp sliced for garnish

Instructions

  • To make the simple syrup, combine the water and sugar in a small saucepan over low heat. Bring to a simmer and cook, stirring a few times, until sugar has dissolved. Remove from the heat and let cool. 
  • In a couple of glasses, muddle mint with the simple syrup and gin. Add ice, pour coconut water on top, stir, and garnish with the fresh and tender coconut pulp.  

Tropical Mint Pineapple Lime Smoothie

Posted on by Pati Jinich

Tropical Mint Pineapple Lime Smoothie
Print Recipe
4.60 from 5 votes

Tropical Mint Pineapple Lime Smoothie

Tropical Mint Pineapple Lime Smoothie recipe from Pati's Mexican Table Season 5, Episode 8 "Valladolid: A Day to Explore"
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Mexican
Keyword: lime, mint, pati's mexican table, pineapple
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 4 to 5 cups fresh pineapple cut into chunks
  • 1 lime zested and juiced
  • 1/4 cup mint leaves packed, plus extra for garnish
  • 1 cup ice
  • 1 tablespoon agave syrup (optional)

Instructions

  • Add all ingredients to a blender and puree until smooth. Garnish with mint and/or pineapple cubes and serve.

Notes

Licuado de Menta, Piña y Limón

Spinning Top Cocktail

Posted on by Pati Jinich

spinning top cocktail
Print Recipe
4.58 from 7 votes

Spinning Top Cocktail

Spinning Top Cocktail recipe from Pati's Mexican Table Season 3, Episode 12 "Girls Just Wanna Have Fun"
Cook Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: chile powder, cocktail, grapefruit, mezcal, mint, pati's mexican table, pineapple, tequila
Servings: 1 cocktail
Author: Pati Jinich

Ingredients

For rimming the glass:

  • 1 lime wedge (about 1/4 of a fresh lime)
  • 3 tablespoons granulated sugar
  • 2 tablespoons ground chile powder such as chile piquín, ancho, chipotle or a Mexican mix, or to taste
  • 2 tablespoons kosher or coarse sea salt

For the drink:

  • 11/2 cups Ice cubes
  • 4 tablespoons (2 ounces) mezcal or tequila
  • 3/4 cup grapefruit soda
  • 1/4 cup pineapple juice
  • 1 to 2 fresh mint leaves

Instructions

  • Run the lime wedge around the rim of a glass. Place the sugar, chile powder and salt on a small plate and dip the rim of the glass in the salt to coat.
  • Add the ice cubes to the glass, then pour in the mezcal, grapefruit soda and pineapple juice, stir gently. Tear the mint leaves into several pieces and drop them into the glass, stirring gently so they release their flavor into the drink.

Notes

Trompo Zacatecano

Malted Tequila Milkshake

Posted on by Pati Jinich

Why a malted tequila milkshake, you may ask? Because we can!

And because it is outrageously delicious and silky and smooth and a true treat.

And because we have so much to celebrate: Mexican cuisine is stepping out of the “ethnic” denomination and proudly stepping into the mainstream as people’s appetite has increased to the point of wanting to get to know it better…

And because misconceptions about Mexicans, Mexican food and Mexican ingredients continue to be broken, and the beauty, diversity, richness and wealth of what “Mexican” encompasses is being acknowledged.

And because the myth that tequila is only worthwhile for being drunk as shots during Spring Break no longer holds true. There is not only good, but phenomenal quality tequila that can be sipped as the finest of whiskeys. To boot, it can also be used as a fine ingredient for mixed drinks, and it has so much versatility that there is even exquisite tequila liqueur that can be sipped as an apéritif or used for desserts.

And because we have the freedom to play in our kitchens, with much respect for our heritage and the ingredients that come along with it, I have taken the liberty of creating this glorious grown up milkshake! I wish I could have made it in time for inclusion in my upcoming cookbook Mexican Today. But every single recipe in there is a recipe I am proud of, whether a rediscovered classic or a new dish. My hope is you will savor every bite of what you try from it, as we do at home.

And because I want to make a toast to you all, with all my gratitude, for coming to this site to visit, for watching any or many of the episodes of my PBS series and  letting me come into your home. Hopefully, I will get to meet many of you during my upcoming 20-plus city book tour.

And because my promise to you is to keep on working as hard as I can to make every single recipe you try here completely worth it.

With much love,

Pati

 

malted tequila milkshake
Print Recipe
5 from 5 votes

Malted Tequila Milkshake

Why a malted tequila milkshake, you may ask? Because we can! And because it is outrageously delicious and silky and smooth and a true treat. And because we have so much to celebrate: Mexican cuisine is stepping out of the “ethnic” denomination and proudly stepping into the mainstream as people’s appetite has increased to the point of wanting to get to know it better…
Cook Time5 minutes
Course: Dessert, Drinks
Cuisine: Mexican
Keyword: ice cream, malted milk, milkshake, pati's mexican table, tequila, vanilla
Servings: 1 serving
Author: Pati Jinich

Ingredients

  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons Agavero Tequila Liqueur
  • 2 tablespoons malted milk powder
  • 1 1/4 cup good quality vanilla bean ice cream

Instructions

  • Pour the milk, vanilla extract, Agavero tequila liqueur, and malted milk powder in the blender and puree until completely blended. Incorporate the ice cream and blend on low speed, just until combined. Pour into a milkshake glass and serve along with a straw or large spoon.

Notes

Malteada de Tequila

Peanut and Vanilla Aperitif

Posted on by Pati Jinich

Print Recipe
5 from 4 votes

Peanut and Vanilla Aperitif

Peanut and Vanilla Aperitif recipe from Pati's Mexican Table Season 1, Episode 12 “Vanilla”
Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: aguardiente de caña, cane liquor, cocktail, coffee, evaporated milk, mexican vanilla, pati's mexican table, peanut butter, Sweetened Condensed Milk
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 2 12-ounce cans evaporated milk
  • 1 14-ounce can sweetened condensed milk
  • 3/4 cup cane liquor (aguardiente de caña) or rum, more or less to taste
  • 3/4 cup smooth peanut butter (or espresso, if you want to make it coffee flavored)
  • 1 teaspoon vanilla extract
  • Ice to serve

Instructions

  • Place the cane liquor, evaporated milk, condensed milk, peanut butter and vanilla extract in the blender and puree until smooth. Transfer to a jar, cover and refrigerate until chilled.
  • Alternatively, you may also pour directly over ice cubes or add some ice cubes to your blender and make it a Frappé! In any case, serve very cold.
  • NOTE: There are different Torito flavors. To make coffee Toritos, substitute peanut butter for a cup of strong coffee and add more sugar to taste. To make fruit Toritos, substitute peanut butter for about 2 cups of guaba or mango (or any fruit of your choice) pulp, and sugar to taste.

Notes

Torito de Cacahuate y Vainilla

Spiced Sweet Mexican Coffee

Posted on by Pati Jinich

spiced sweet mexican coffee or cafe de olla
Print Recipe
4.50 from 4 votes

Spiced Sweet Mexican Coffee

Spiced Sweet Mexican Coffee recipe from Pati's Mexican Table Season 1, Episode 11 “Middle Eastern Influences”
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Drinks
Cuisine: Mexican
Keyword: cinnamon, coffee, mexican coffee, olla, pati's mexican table, piloncillo
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 6 cups water
  • 6 tbsp coarsely ground dark roasted coffee
  • 4 oz piloncillo can substitute for brown sugar
  • 1 cinnamon stick

Instructions

  • Heat the water in a pot set over medium heat (using a clay pot is the traditional way to prepare it and it gives it a very unique flavor, but it isn’t necessary). When the water comes to a boil, lower the heat and add the coffee, piloncillo, and a cinnamon stick.
  • Simmer for 5 to 10 minutes, stirring until the piloncillo dissolves. Remove from the heat, let it stand covered for 5 to 10 minutes and strain before serving. Alternatively, you may remove the cinnamon and use a French press to strain the coffee as well.

Notes

Café de Olla

Horchata with Cinnamon and Vanilla

Posted on by Pati Jinich

horchata
Print Recipe
4.92 from 12 votes

Horchata with Cinnamon and Vanilla

Horchata with Cinnamon and Vanilla recipe from Pati's Mexican Table Season 1, Episode 10 “Cinnamon”
Prep Time2 hours
Cook Time2 minutes
Total Time2 hours 2 minutes
Course: Drinks
Cuisine: Mexican
Keyword: ceylon, cinnamon, pati's mexican table, rice, vanilla
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 cups long or extra long white rice
  • 3 cups hot water
  • 1 cinnamon stick ceylon or true cinnamon, if you can
  • 1 tbsp vanilla extract
  • 4 cups milk
  • 1 1/4 cup sugar
  • Ground cinnamon to sprinkle on top optional

Instructions

  • Place the rice in a bowl and cover with hot water. Roughly crumble a piece of true cinnamon into the rice mix (cassia will not let you break it…) and let is all sit and rest anywhere from 2 to 8 hours outside of the refrigerator.
  • Place half of the rice mixture in the blender with half of the milk and vanilla and blend until smooth, then strain into a pitcher or container (if using cassia cinnamon, remove it). Place the other half of the rice mixture in the blender with the remaining milk and the sugar, pure until smooth and strain into the same pitcher or container.
  • Stir well and serve over ice cubes, or place in the refrigerator until it is cold. Serve with more ice cubes to your liking, and sprinkle some ground cinnamon on top if you wish.

Notes

Agua de Horchata

Jamaica Water

Posted on by Pati Jinich

jamaica water
Print Recipe
4.72 from 7 votes

Jamaica Water

Jamaica Water recipe from Pati's Mexican Table Season 1, Episode 6 "Hibiscus Flowers"
Cook Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Mexican
Keyword: agua fresca, beverage, coconut water, drink, hibiscus, jamaica, Mexican, non-alcoholic, refreshing, water
Servings: 4 to 5 cups
Author: Pati Jinich

Ingredients

Jamaica Concentrate (makes about 5 cups):

  • 8 cups water
  • 2 cups dried hibiscus or jamaica flowers about 2-3 ounces, depending on how tightly you pack the cups
  • 1 1/2 cups sugar or to taste
  • 2 tablespoons fresh lime juice or to taste

Jamaica Water:

  • 1 cup of the Jamaica Concentrate
  • 3 to 4 cups water

Instructions

To make the concentrate:

  • In a saucepan, pour 8 cups of water and place over high heat. Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 to 12 minutes and turn off the heat. Let it cool down and strain into a heat proof glass or plastic water jar. Add the sugar and lime juice, mix well, cover and refrigerate.
  • It will keep in the refrigerator for at least 3 months.

To make the jamaica water:

  • When ready to serve, dilute 1 cup concentrate with 3 to 4 cups water, or to your liking, and some ice cubes.

Notes

Agua de Jamaica

Avocado Martini

Posted on by Pati Jinich

avocado martini
Print Recipe
3.50 from 4 votes

Avocado Martini

Avocado Martini recipe from Pati's Mexican Table Season 1, Episode 3 “Avocado”
Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: Avocado, Cajeta, cocktail, martini, pati's mexican table, Sweetened Condensed Milk, vermouth, vodka
Servings: 1 martini
Author: Pati Jinich

Ingredients

  • 2 oz vodka
  • 1/2 oz dry vermouth
  • 1/2 cup ripe pulp from a Mexican avocado
  • 2 tbsp Cajeta or dulce de leche
  • 2 tbsp sweetened condensed milk
  • 1/4 cup milk

Instructions

  • Pour all of the ingredients into a blender and puree until smooth. Pour into a cocktail shaker with ice. Shake it and strain into chilled martini glasses.

Notes

Martini de Aguacate

Ancho Chile and Orange Juice Tequila Chaser

Posted on by Pati Jinich

ancho chile chaser
Print Recipe
4.60 from 5 votes

Ancho Chile and Orange Juice Tequila Chaser

Ancho Chile and Orange Juice Tequila Chaser recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Drinks
Cuisine: Mexican
Keyword: ancho chiles, cocktail, lime, onion, orange juice, pati's mexican table, tequila
Servings: 10 to 12 small servings
Author: Pati Jinich

Ingredients

  • 1 or 2 ancho chiles (about 1 ounce)
  • 3 cups fresh squeezed orange juice
  • 1/4 cup white onion chopped
  • 1 tablespoon fresh squeezed lime juice
  • 1 tablespoon kosher or sea salt or to taste

Instructions

  • Heat a comal or dry skillet over low-medium heat until hot.
  • Remove the stems, seeds and veins from the ancho chiles. Toast over the hot comal or dry skillet, over medium heat, for about 15 seconds per side, until chiles have softened and then begin to toast, have changed their color and released their aroma. Be careful not to burn them.
  • Place the chiles in a saucepan and cover them with water. Bring to a boil and simmer over medium heat for 10 minutes, until they rehydrate and look plump; let cool.
  • Place chiles and 1/2 cup of their cooking liquid in a blender along with the orange juice, lime juice, white onion and salt. Purée until smooth.
  • Serve as a drink alongside tequila in caballitos or straight, poured over ice cubes. Sangrita can be refrigerated for up to a week.

Notes

Sangrita

Derek Brown’s ‘Satin Sheets’ Cocktail

Posted on by Pati Jinich

satin sheets cocktail
Print Recipe
3.75 from 4 votes

Derek Brown’s ‘Satin Sheets’ Cocktail

Derek Brown’s ‘Satin Sheets’ Cocktail recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”
Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: agave syrup, cocktail, lime, pati's mexican table, tequila, Velvet Falernum
Servings: 1 cocktail
Author: Pati Jinich

Ingredients

  • 1 1/2 oz silver tequila
  • 1/2 oz Velvet Falernum
  • 3/4 oz fresh lime juice
  • 1/2 oz agave syrup
  • ice
  • Fresh lime wheel

Instructions

  • Mix the liquors, lime juice, agave syrup and ice in a cocktail mixer. Strain and add the fresh lime wheel.

Notes

"Sábanas de Satín" de Derek Brown

Coco-Lime Margarita: Let’s Toast to Cinco (and a New Cookbook…)!

Posted on by Pati Jinich

It is almost time for Cinco.

If you are a Mexican living in the US and you want to get attention, if you want to make some noise, if you feel that you have something good to share or say: Cinco de Mayo is your day!

My first cooking demo: Foods from Puebla during Cinco.

The first time I got invited to cook on TV: Chicken Tinga for Cinco.

My first radio interview: Do Mexicans celebrate Cinco?

The biggest sales day for my first cookbook: Cinco.

The day I was honored to be invited as guest chef to cook at the White House: You guessed it, Cinco!

Heck, you aren’t Mexican and hoping for an opportunity? Wait for Cinco anyway.

The funny thing is, in Mexico, Cinco de Mayo is a local celebration mainly in the city of Puebla, where a small Mexican militia beat a large French army in 1862. The French won right back and it took a few years for Mexico to shake itself off from an imposed European Monarchy.

Cinco is not a national holiday. There aren’t fiestas throughout the country that day. There isn’t Mariachi music on every corner. No margaritas generously poured in the middle afternoon specifically on that day. We don’t dress Mexican, partly because we are Mexicans every single day of the year, but mostly, because when we dress ourselves in the color of the Mexican flag it is either for Mexican Independence Day -September 16- or when Mexico is playing an international soccer match. And then, we dress the entire country as well.

But in the US, for whatever reason, Cinco de Mayo has become a day to celebrate anything and everything we love about Mexico, Mexicans and Mexican food. And thus, there are Mexican fiestas everywhere, Mariachi music playing on street corners, slushy margaritas of all kinds being poured in the middle of the afternoon, and people – be them Mexicans or not– dressing as Mexicans.

And for that we need to toast and celebrate!

Any occasion to celebrate the beauty, the warmth, the richness of Mexican food and culture, the resilience of our people, is welcome by Mexicans everywhere.

To help celebrate, here is my gift for you this Cinco: A crazy good Coco-Lime Margarita. One that transports you to the beach where you can taste the salty sea breeze in the rim and munch on toasted sweetened coconut with a sprinkle of lime zest as you sip along a creamy and luscious Margarita.

It is a very special one for me, too, because I developed it for my next cookbook, which I am working on. It is called “Mexican Today” and will be published by Houghton Mifflin Harcourt. I am thrilled to be working with my same editor, Rux Martin, and so very thankful she considered publishing my second cookbook.

Please do look out for it! I am having so much fun with it and I know you will too. I am going wild in those pages. It will come out in 2016. Guess when? A month before Cinco!

From this Mexican to you, with all my gratitude and love, I hope you enjoy this Margarita.

Print Recipe
4.41 from 5 votes

Coco-Lime Margarita

Any occasion to celebrate the beauty, the warmth, the richness of Mexican food and culture, the resilience of our people, is welcome by Mexicans everywhere. To help celebrate, here is my gift for you this Cinco: A crazy good Coco-Lime Margarita. One that transports you to the beach where you can taste the salty sea breeze in the rim and munch on toasted sweetened coconut with a sprinkle of lime zest as you sip along a creamy and luscious Margarita.
Prep Time10 minutes
Cook Time2 minutes
Course: Drinks
Cuisine: Mexican
Keyword: cocktail, coconut, lime, pati's mexican table, tequila
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1/2 cup sweetened shredded coconut such as Bakers’ Coconut Angel Flakes
  • Pinch of kosher or coarse sea salt plus more for the glasses
  • 1 lime zested then quartered for the glasses
  • 1 1/2 cups cream of coconut
  • 1 cup white or silver tequila
  • 2/3 cup Triple Sec Cointreau or another orange liqueur
  • 1/3 cup freshly squeezed lime juice
  • 2 cups Ice cubes for pouring on the rocks or making slushy style

Instructions

  • Preheat the oven to 325 degrees. Spread the angel flakes on a small baking sheet, sprinkle with a pinch of salt and the lime zest, mix and spread again. Place in the oven and bake for 6 to 7 minutes, or until the coconut is just barely beginning to color. It should not brown. Remove from the oven and immediately transfer to a small bowl. Reserve.
  • Pour some salt onto a small plate. Rub the rims of the glasses with the quartered lime, squeezing some of the juice over them. Then gently dip in the salt, coating all around the rims. Set aside.
  • Combine the cream of coconut, tequila, orange liqueur and lime juice in a blender and puree until completely mixed and smooth. If making slushy style, add the 2 cups of ice and puree until almost smooth. Serve with the toasted flakes on top.
  • If serving on the rocks, fill each glass with about 1/2 cup ice cubes and pour in the margarita mixture. Top with the coconut flakes.

Notes

Margarita de Coco con Limón

Guava Spritzer

Posted on by Pati Jinich

guava spritzer pati jinich
Print Recipe
4.20 from 5 votes

Guava Spritzer

Guava Spritzer recipe from Pati's Mexican Table Season 4, Episode 13 “Backyard Picnic”
Cook Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: agave syrup, cocktail, grapefruit, guava, jalapeno, lime, pati's mexican table, tequila
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 2 cups freshly squeezed grapefruit juice chilled
  • 4 cups guava nectar chilled
  • 1/4 cup light agave syrup or to taste
  • 1 liter citrus sparkling mineral water chilled
  • 16 ounces tequila blanco optional for grown ups, 2 ounces per drink
  • Ice cubes for serving
  • Grapefruit supremes or slices for serving
  • Lime wedges for serving
  • Fresh jalapeño slices (optional for garnish)

Instructions

  • In a large pitcher, combine the grapefruit juice, guava nectar and agave syrup. Stir well to combine. Taste for sweetness and add more agave as necessary. Pour the juice mixture over ice into glasses for serving, top with a splash of mineral water and serve with a grapefruit supreme and lime wedge.
  • For the adults, pour the juice into an ice filled glass, add 2 ounces of tequila and a splash of mineral water. Garnish with a grapefruit or lime wedge and a fresh jalapeño slice and serve.

Notes

Bebida de Guayaba

Chocolate Atole

Posted on by Pati Jinich

Print Recipe
4.72 from 7 votes

Chocolate Atole

Chocolate Atole recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Drinks
Cuisine: Mexican
Keyword: atole, Chocolate, cinnamon, masa, mexican chocolate, pati's mexican table, piloncillo
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1 cup corn masa flour
  • 4 cups warm water
  • 4 cups milk
  • 8 ounces Mexican chocolate for drinking such as Abuelita, grated or cut into chunks (about 1 cup)
  • 2 ounces grated piloncillo or brown sugar (about 1/4 cup)
  • 1 cinnamon stick about 3-inches long

Instructions

  • Stir the corn masa flour into the warm water. Let it sit for a couple minutes and strain it onto a saucepan set over medium heat. Incorporate the milk and let it simmer for 3 to 4 minutes, so it will begin to thicken. Incorporate the piloncillo or brown sugar, the chocolate and the cinnamon stick. Simmer for about 5 minutes, stirring here and there, until the chocolate and the piloncillo dissolve. Serve hot.

Notes

Champurrado