The host of a highly popular PBS series, Pati\u2019s Mexican Table, and a self-described \u201coverloaded soccer mom with three kids and a powerful blender,\u201d Pati Jinich has a mission. She\u2019s out to prove that Mexican home cooking is quicker and far easier than most Americans think. <\/p>\n\n\n\n
Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico. <\/p>\n\n\n\n
Dishes like Chicken \u00e0 la Trash (it\u2019s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You\u2019ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas.<\/p>\n\n\n\n
Here is what the culinary world is saying about “Pati’s Mexican Table.”<\/p>\n\n\n\n
Pati Jinich is one of the best Mexican chefs we have here in the United States. Mexico\u2019s vibrant culture and its many influences shine in the recipes from this new collection. Each dish contains a story, and Pati brings the food of Mexico \u2013 and her kitchen \u2013 into our homes. <\/p>Jos\u00e9 Andr\u00e9s<\/strong><\/strong>
chef\/owner, Minibar by Jos\u00e9 Andr\u00e9s & ThinkFoodGroup<\/cite><\/blockquote>\n\n\n\nPati is a breath of fresh air in the food world. She’s warm, beyond smart, she’s funny and a generous and gifted cook. She knows Mexican food as her heritage and as a scholar, but knows, too the realities of being a working mother. She never gave up on the tastes she grew up with, but, she’s got an uncanny way of streamlining how she recreates them. This is one of those books you’ll be cooking and learning from a long time.<\/p>Lynne Rossetto Kasper<\/strong>
host, The Splendid Table from American Public Media<\/cite><\/blockquote>\n\n\n\nPati\u2019s energy and spirit shine through in this beautiful book. The delicious, accessible recipes represent an exciting and fresh side of Mexican cooking \u2014 perfect for sharing with family and friends! The stunning photos, helpful cooking tips, and concise ingredient explanations make this a favorite that you will turn to again and again<\/p>Hugh Acheson<\/strong>
author, A New Turn in the South<\/cite><\/blockquote>\n\n\n\n
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MEXICAN TODAY makes The Washington Post<\/em>\u2018s \u201c31 best cookbooks of 2016\u201d list. 11\/28\/16.<\/strong> Read full list<\/a><\/p>\n\n\n\n
\u201cJinich\u2026is nothing if not thorough in making Mexican cuisine accessible to northern chefs. Her cookbook brims with careful instructions and loads of advice on selecting ingredients to create the extraordinary spectrum of flavors offered by classic Mexican cooking.\u201d \u2013 Mark Knoblauch, Booklist<\/em>. 3\/17\/16. Read full review<\/a><\/p>\n\n\n\n
\u201cWe all know Tex-Mex, but now there\u2019s Cal-Mex, Chicago-Mex, New York-Mex, Fusion-Mex and, perhaps, Pati-Mex. In Mexican Today, Jinich, host of the popular PBS series \u2018Pati\u2019s Mexican Table,\u2019 invites us into her kitchen, where she uses her knack for Mexican seasoning to add a bit of Latin flair to all kinds of foods. As a wife and working mother of three boys with packed schedules, she knows the ins and outs of getting good, interesting, family-pleasing food to the table every night.\u201d \u2013 Sybil Pratt, Book Page<\/em>. 3\/30\/16. Read full review<\/a><\/p>\n\n\n\n
\u201cMexican Today delivers the kind of authenticity for these foods that you\u2019ll never get from Betty Crocker\u2026These are wonderful recipes. You\u2019ll want them not only for themselves, but also for the new ideas they\u2019ll inspire in your own kitchen.\u201d \u2013 Karen Yencich, Examiner<\/em>. 4\/13\/16. Read full review<\/a><\/p>\n\n\n\n
\u201cJinich\u2019s new cookbook deftly combines her own family recipes with new Mexican-flavored takes on everyday mealtime staples. From dishes inspired by growing up in Mexico City to meals planned by a busy mother for a family of five, \u2018Mexican Today\u2019 is just that: a modern collection of recipes that never stops looking at the past as it reinvents the future.\u201d \u2013 Greg Morago, Houston Chronicle<\/em>. 4\/18\/16.<\/p>\n\n\n\n
\u201cJinich\u2026has introduced food lovers to the multi-flavors of the Mexican table and her own take on the culturally rich cuisine. Her latest book\u2026\u2019Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens\u2019 offers a variety of dishes for everything from salads and tortas to sandwiches, soups and one-dish meals to desserts and drinks.\u201d \u2013 Eloise Marie Valadez, NW Times<\/em>. 4\/20\/16. Read full article<\/a><\/p>\n\n\n\n
\u201cLike the verb derived from the noun salsa\u2013salsear, meaning making \u2018something better, adding an extra layer of life, of seasoning, of joy\u2019 \u2014 Pati Jinich\u2019s passion is to share the food of her native Mexico while enhancing it with her multi-ethnic heritage.\u201d \u2013 Cheryl Krocker McKeon, Shelf Awareness<\/em>. 4\/23\/16. Read full review<\/a><\/p>\n\n\n\n
\u201cIn Mexican Today, you have the guidance to produce authentic, delightful and often hot Mexican food of distinction. This is a striking book about how to achieve excellence. It really isn\u2019t that hard. You just start with one poblano, an avocado, and keep turning the pages of Mexican Today.\u201d \u2013 Brian O\u2019Rourke, Huffington Post<\/em>. 4\/25\/16. Read full review<\/a><\/p>\n\n\n\n
\u201cMexican Today [is] an exploration of contemporary Mexican food that defies all borders.\u201d \u2013 Ana Sof\u00eda Pel\u00e1ez, NBC News<\/em>. 4\/26\/16. Read full article<\/a><\/p>\n\n\n\n
\u201cMexican Today explores not just traditional fare, but the country\u2019s evolving cuisine and the many immigrant groups who have influenced it.\u201d \u2013 Maria Godoy, NPR The Salt<\/em>. 5\/5\/16. Read full article<\/a><\/p>\n\n\n\n
\u201cSmooth 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.\u201d \u2013 Laura Brehaut, National Post<\/em>. 6\/7\/16. Read full article<\/a><\/p>\n\n\n\n