Examiner

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Examiner

“[Mexican Today] is what happens when a historian writes a cookbook. But the funny thing is, you’ll recognize all of these dishes – that’s how integral they have become to the Mexican table. And you’ll relate to the recipes, because at the end of the day, Jinich – like the rest of us – has to come home and get dinner on the table – this is the food she cooks at home.

And it’s not just the same old stuff. Matzo Ball Soup goes Mexican. There’s an amazing chopped egg, avocado and shrimp sandwich. A prune salsa. A chipotle/peanut/sesame seed salsa. Plantain tacos. Pizzas and casseroles, stews, sides, and a slew of sweet, fresh, cool desserts.

Mexican Today delivers the kind of authenticity for these foods that you’ll never get from Betty Crocker. And along with the recipes, Jinich includes great sidebars to help you distinguish between peppers and the various types of Mexican breads, tutorials for unusual ingredients, cooking tips, substitutions and the secrets of cheese.

These are wonderful recipes. You’ll want them not only for themselves, but also for the new ideas they’ll inspire in your own kitchen…”

To read the rest of the review, click here.

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  1. I have not been able to find the chicken tortilla green bean zucchini layered recipe from May 13, 2017 episode. I think it was done in a slow cooker. Help please, thank you.