Pati Jinich, host of the popular PBS TV series, Pati\u2019s Mexican Table <\/em>(going on its seventh season), <\/em>offers up dozens of mouthwatering foolproof recipes for successful everyday Mexican inspired meals in her new collection, MEXICAN TODAY: New and Rediscovered Recipes for Contemporary Kitchens<\/em>.<\/p>\n\n\n\n Television host, cookbook author, resident chef of the Mexican Cultural Institute in DC, and busy mother of three, Pati Jinich is known for making Mexican food that is both irresistible and<\/em> accessible. Born and raised in Mexico City in a family of accomplished cooks, many of Pati\u2019s go-to dishes are adaptations of the food that nurtured her while growing up. \u201cThese foods have a special place in my D.C. home and in my heart, keeping me linked to my roots and my boys connected as well, and giving them a greater sense of who they are and where we come from.\u201d<\/p>\n\n\n\n Filled with both familiar favorites and surprising new interpretations, Pati applies her inherent Mexican \u201csaz\u00f3n\u201d<\/em> to all kinds of food, be it American or Tex-Mex, Japanese or Jewish. Examples include Chicken Fajita Salad, Macaroni with Chipotle Chicken, and Matzo Ball Soup with Jalape\u00f1os. Pati\u2019s food draws everyone together\u2014family at the end of a working day, a book club, or a neighborhood potluck.<\/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, chef\/owner, Minibar by Jos\u00e9 Andr\u00e9s & ThinkFoodGroup<\/cite><\/blockquote>\n\n\n\n Mexican Today<\/em> is like having Pati in your kitchen, and all to yourself. Her warm personality and knowledgeable voice guide you as you cook your way through these recipes. Pati takes Mexican food into the present tense, which is just where it should be.<\/p>Carla Hall, co-host, ABC\u2019s The Chew<\/em> and author, What I love about Mexican Today is that it is such a true reflection not only of the food of Mexico but also of Pati herself. Fun and bright, with satisfying meals that are full of flavor, this book will have you scanning the pages for meals that you can enjoy with your family. Once you see the smiles on their faces, you will quickly realize that food truly does make people happy \u2013 and you will have Pati to thank!<\/p>Michael Symon, James Beard Award-winning chef, 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. 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Carla\u2019s Comfort Foods<\/em> Lynne Rossetto Kasper<\/cite><\/blockquote>\n\n\n\n
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