“Classics are classics for a reason, of course. But as charismatic chef and PBS TV series host Pati Jinich points out, there is so much more to contemporary Mexican cooking than the familiar.
Smooth and subtle hearts of palm soup with sweet potato croutons, light crepe enchiladas with Swiss chard and potatoes, and Chinese five-spice plum and apricot empanadas join well-loved Mexican classics such as tacos al pastor, traditional chicken tostadas and chiles rellenos.
As she writes in her second cookbook, Mexican Today (Houghton Mifflin Harcourt, 2016), fusion is nothing new when it comes to her native Mexican cuisine. Influences are many, and reach far past the melding of indigenous Mesoamerican cooking with Spanish…”
To read more of the article, including Pati’s 3 Tips for Success with cooking Mexican food, click here.