Fruits & Berries

Pickled Grape Salad

Posted on by Pati Jinich
Pickled Grape Salad
Print Recipe
4.34 from 6 votes

Pickled Grape Salad

Pickled Grape Salad Recipe from Pati's Mexican Table Season 9, Episode 10 Sabores Norteños"
Prep Time10 mins
Cook Time0 mins
Course: Salad
Cuisine: Mexican
Keyword: Comino, cumin, divine flavor, Ensalada, grapes, Mexico, orange juice, pati’s mexican table, pickled, salad, serrano chiles, Sonora, Sonoran, uva
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 2 cups Cotton Candy grapes or green seedless grapes, halved
  • 1 serrano chile halved and thinly sliced
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon orange zest
  • 1 teaspoon cumin seeds toasted and crushed
  • 1/2 red onion sliced
  • 1 rib celery sliced
  • 1 teaspoon kosher or sea salt
  • 2 tablespoons olive oil
  • 1/2 cup cilantro leaves roughly chopped
  • 1/2 cup fresh mint leaves roughly chopped

Instructions

  • In a medium bowl, toss the grapes with the serrano, lime and orange juices and zests, cumin, red onion, celery, salt and olive oil and toss until fully coated. Add the cilantro and mint and toss to incorporate.

Notes

Ensalada de Uva con Comino

Watermelon Grape Margarita

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

Watermelon Grape Margarita

Watermelon Grape Margarita recipe from Pati's Mexican Table Season 9, Episode 10 "Sabores Norteños"
Prep Time5 mins
Cook Time0 mins
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

Apple Chiltepin Salsita

Posted on by Pati Jinich
Apple Chiltepin Salsita
Print Recipe
5 from 1 vote

Apple Chiltepin Salsita

Apple Chiltepin Salsita recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"
Prep Time5 mins
Cook Time15 mins
Course: Salsa
Cuisine: Mexican
Keyword: apple, chiltepín chiles, cinnamon, manzana, Mexico, pati’s mexican table, Salsa, Sonora, Sonoran, Tomato
Servings: 1 1/2 cups approximately
Author: Pati Jinich

Ingredients

  • 3/4 pound ripe roma tomatoes
  • 3 peeled garlic cloves
  • 1 granny smith apple peeled, cored and diced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon or canela
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • 2 tablespoons apple cider vinegar
  • 3/4 teaspoon kosher or sea salt or to taste
  • 1 teaspoon dried chiltepin chiles or to taste
  • 1 tablespoon vegetable oil

Instructions

  • Place the whole tomatoes and peeled garlic cloves in a medium saucepan. Cover with water and bring to a rolling boil over high heat. Reduce heat to medium and simmer for 10 minutes, or until the tomatoes are completely cooked and mushy, and their skins are starting to peel off. Transfer to a blender along with the garlic, and 1/2 cup of the cooking liquid. Add the apple, oregano, cinnamon, black pepper, allspice, cider vinegar, salt and chiltepin chiles, and puree until completely smooth.
  • Dry the saucepan and set over medium heat. Add the oil and when it is hot and starts to ripple, add the puree. The mixture will jump and splutter initially so use the lid of the saucepan to shield yourself, holding it slightly above the pan. Cook for 3 to 4 minutes, until the sauce has thickened and the flavors have ripened and melded together. Scrape into a bowl and serve, or allow to cool, cover and refrigerate. It will keep in the refrigerator for at least 5 days.

Notes

Salsita de Manzana con Chiltepin

Peanut Butter and Jelly Grape Galette

Posted on by Pati Jinich
peanut butter and jelly grape gallete
Print Recipe
4.41 from 5 votes

Peanut Butter and Jelly Grape Galette

Peanut Butter and Jelly Grape Galette recipe from Pati's Mexican Table Season 9, Episode 4 "Carne Asada with La Familia"
Prep Time15 mins
Cook Time45 mins
Course: Dessert
Cuisine: French, Mexican
Keyword: crust, galette, grapes, jelly, Jellyberries, Mexico, pati’s mexican table, peanut butter, Peanuts, tart, tarta
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

For the crust:

  • 1 1/4 cups all purpose flour plus more to work the dough
  • Pinch kosher or sea salt
  • 1 teaspoon granulated sugar
  • 1 stick (1/2 cup) cold unsalted butter diced
  • 1/4-1/3 cup cold water

For the galette:

  • 4 cups Jellyberries Grapes or red seedless grapes, about one bunch
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • Juice and zest of 1 lemon about 1/4 cup juice
  • Pinch kosher or sea salt
  • 2 tablespoons cornstarch
  • 1/2 cup roasted, salted peanuts coarsely chopped
  • 1 egg lightly beaten
  • 1/4 cup turbinado sugar

Topping:

  • 1/2 cup smooth peanut butter
  • 1/4 cup confectioners’ sugar
  • 1 1/2 cups heavy whipping cream divided
  • 2 tablespoons salted, roasted peanuts chopped

Instructions

To prepare the crust:

  • Place the flour, salt, granulated sugar and diced cold butter in a food processor. Pulse a few times, until the mixture looks like a coarse meal. Add the cold water while pulsing again a few times until the dough starts to come together and becomes more moist. Turn out of the food processor and gather into a ball. Lightly dust your countertop with flour, and knead the dough 3 to 4 times until it comes together. Shape into a large, flat disk, wrap in plastic wrap and refrigerate until firm, about an hour.

To make the galette:

  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and remove the dough from the refrigerator.
  • In a large bowl, add the grapes, vanilla, granulated sugar, lemon zest and salt. In a small bowl mix the lemon juice and cornstarch together, then add it to the grape mixture. Stir to combine and set aside.
  • Sprinkle your work surface and rolling pin with flour and roll the dough out into about a 14-inch circle.
  • Carefully transfer the dough to the lined baking sheet. Spread the 1/2 cup of chopped peanuts onto the dough in a single layer, leaving a 2-inch border. Spread the grape mixture on top of the peanut layer. Fold up the sides of the dough to create a slightly overlapping, pleated crust of about 2 inches over the fruit. Brush the dough with the egg and sprinkle with the turbinado sugar (pressing the sugar into the crust a little with your hands).
  • Bake for 45-50 minutes until the crust is golden brown and the filling is bubbling. Remove from the oven and transfer to a cooling rack to cool for 10-15 minutes.

To make the topping:

  • While the galette is cooling, make the topping. In a large bowl stir the peanut butter and confectioners’ sugar with 1/2 cup of the heavy cream until completely smooth and combined. Pour in the remaining heavy cream and beat with an electric mixer until soft peaks form.
  • Cut the cooled galette into wedges and top with peanut butter whipped cream. Sprinkle around the 2 tablespoons of chopped peanuts.

Notes

Tarta de Uvas con Cacahuate

Guava Pie

Posted on by Pati Jinich
Guava Pie
Print Recipe
4.63 from 8 votes

Guava Pie

Guava Pie recipe from Pati’s Mexican Table Season 8, Episode 5 "A Taste of Mazatlán"
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, cream cheese, Dulce de Leche, guava, Maria Cookies, pati’s mexican table, pecans, Pie, whipped cream
Servings: 2 pies
Author: Pati Jinich

Ingredients

For the crust:

  • 3 1/3 cups (about 10 ounce) crumbled Maria cookies
  • 1 1/2 sticks (12 tablespoons) unsalted butter

For the filling:

  • 1 envelope (about 7 grams or .25 ounce) unflavored gelatin
  • 2 tablespoons water
  • 1 pound (about 2 cups) cream cheese
  • 2 cups plus 2 tablespoons heavy whipping cream
  • 3 tablespoons granulated sugar

For the topping:

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 4 cups fresh guava cleaned and diced
  • 1/2 cup roughly chopped pecans
  • Cajeta or dulce de leche homemade or store-bought

Instructions

To make the crust:

  • Set rack in the middle of the oven and preheat to 350°F.
  • Place the crumbled cookies in a medium bowl. Melt the butter over low heat, pour over the crumbled cookies, and mix well. Split the mixture between two pie molds and press into the bottom and sides of the molds to form a crust. Bake for 18 minutes until set and golden, then remove from oven and let cool.

To make the filling:

  • In a small bowl, combine the gelatin with the water. Let it puff up and rehydrate, then mix until diluted. If the gelatin won’t dissolve completely, you may want to place over a water bath for a minute or two.
  • Fit a mixer with the whisk attachment and whip the cream cheese on medium speed for a couple minutes to soften. Incorporate the heavy whipping cream and sugar, continue beating until well mixed and it holds steady and hard peaks, as if you were making whipped cream, being careful not to over beat.
  • Reduce speed to low, add the rehydrated gelatin and mix just until it is all incorporated, puffed up and uniform.
  • Turn out into the cooled pie crusts and chill for at least an hour.

To make the topping:

  • Combine the sugar and water in a small saucepan and set over medium heat, once it comes to a simmer, cook for 3 minutes until the sugar dissolves, making a simple syrup. Remove from heat and let cool.
  • Place the guava in a bowl, pour the cooled simple syrup over it, and mix well. Strain the guava in a colander for a few minutes to drain off excess simple syrup.
  • Top the chilled pies with the guava, sprinkle pecans all around, and drizzle with cajeta.

Notes

Pay de Guayaba del Restaurante Panamá, courtesy Chef Luis Osuna & Chef Olivia Vidaurri

Cuatro Leches Cake with Plums and Apricots

Posted on by Pati Jinich
Cuatro Leches Cake with Plums and Apricots
Print Recipe
4.43 from 7 votes

Cuatro Leches Cake with Plums and Apricots

Cuatro Leches Cake with Plums and Apricots recipe from Pati’s Mexican Table Season 8, Episode 3 "South by South of the Border with Vivian Howard"
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Dessert
Cuisine: American, Mexican
Keyword: apricot, Cajeta, cake, evaporated milk, milk, pati’s mexican table, plums, Sweetened Condensed Milk, whipped cream
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 8 eggs separated
  • 1/2 cup vegetable oil
  • 1 1/4 cups whole milk divided
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour extra to flour pans
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 1/2 cups Cajeta or Dulce de Leche
  • 6 plums pitted and thinly sliced (about 2 cups)
  • 6 apricots pitted and thinly sliced (about 2 cups)
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners sugar
  • Unsalted butter to butter pans

Instructions

  • Set oven rack in the middle of the oven and preheat to 350°Butter and flour two 9×13” baking pans.
  • In a large bowl, whisk the egg yolks until creamy, thickened and intensely yellow. Incorporate the oil, 1/4 cup of the milk, and vanilla and continue beating until well mixed. In another bowl, combine the flour, baking powder, baking soda, and salt.
  • In another large bowl, with a hand mixer or a whisk, beat the egg whites until they hold soft peaks, add the sugar and continue beating until they hold stiff peaks. Taking turns, with a rubber spatula, gently fold the flour mixture and the beaten egg whites into the yolk mixture until well incorporated. Scrape the mixture onto the two prepared pans.
  • Bake for 22 to 24 minutes until a toothpick comes out moist but not wet. Remove the cakes from the oven and let cool.
  • Meanwhile, make the milk mixture in a bowl by combining the sweetened condensed milk, evaporated milk, and the remaining 1 cup whole milk. Mix well with a whisk.
  • Once cakes cool to room temperature, poke holes in both cakes with a toothpick or fork. Pour half the milk mixture onto one of the cakes. Let the milks seep in for at least 10 minutes.
  • Drizzle the cajeta or dulce de leche all over the wet cake and place on all the sliced plums and apricots. Top with the second cake. Pour the rest of the milk mixture on top and let it soak up the sauce. Cover with plastic wrap and place in the fridge until ready to eat.
  • When ready to eat, whip the heavy cream with the confectioners’ sugar until stiff peaks form. Spread the whipped cream over the cake and serve.

Notes

Pastel de Cuatro Leches con Ciruelas y Chabacanos

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
4.8 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 mins
Cook Time0 mins
Total Time15 mins
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
4.5 from 4 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 mins
Total Time15 mins
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 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

Bananas and Raspberries in Lime Syrup

Posted on by Pati Jinich

Bananas and Raspberries in Lime Syrup
Print Recipe
4.6 from 5 votes

Bananas and Raspberries in Lime Syrup

Bananas and Raspberries in Lime Syrup from Pati’s Mexican Table Season 7, Episode 4 "Baja Breakfast"
Prep Time5 mins
Total Time5 mins
Course: Breakfast
Cuisine: American, Mexican
Keyword: banana, fruit, lime, pati's mexican table, raspberries
Servings: 4 Servings
Author: Pati Jinich

Ingredients

  • 2 bananas peeled, sliced
  • 1 cup raspberries
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon grated piloncillo or brown sugar or to taste
  • 1 tablespoons fresh mint torn

Instructions

  • Add banana and raspberries to a medium bowl. Sprinkle in the lime juice, lime zest, and piloncillo over the fruit and toss until coated. Sprinkle with fresh mint.

Notes

Plátano y Frambuesas con Jarabe de Limón

Mango Lime Tart

Posted on by Pati Jinich

Mango Lime Tart
Print Recipe
4 from 8 votes

Mango Lime Tart

Mango Lime Tart from Pati's Mexican Table, Season 7, Episode 5 "Mexican Wine Country"
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American, Mexican
Keyword: coconut, mango, pati's mexican table, Pie, tart
Servings: 8 Servings
Author: Pati Jinich

Ingredients

  • 6 ounces Maria Cookies ground to a fine crumb about 2 cups cookie crumbs
  • 8 tablespoons unsalted butter melted
  • 1/2 cup granulated sugar divided
  • 1/2 teaspoon kosher or sea salt
  • 1 large ripe mango peeled, cored and cut into chunks (about 1-1½ cups)
  • 1/3 cup freshly squeezed lime juice
  • 3 egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 1 cup heavy cream divided
  • 1/4 cup cream of coconut

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In the bowl of a food processor, or in a medium mixing bowl, pulse or stir together the cookie crumbs, butter, 1/4 cup of the sugar, and salt until completely combined. Press the mixture into a 9” tart pan so that it covers the bottom and the sides completely. Place on a baking sheet and bake for 10 minutes. Remove from the oven and baking sheet and cool on a rack until ready to use.
  • Add the mango chunks and lime juice to a blender and puree until very smooth. Add the egg yolks and the remaining 1/4 cup sugar and pulse a few times to combine. With blender running, steadily stream in the sweetened condensed milk until all is combined. Pour the mixture into the cooled tart shell and bake for 20 to 25 minutes, or until center is set. Allow to come to room temperature on a rack, then chill in the refrigerator for at least 1 hour before serving.
  • While tart is chilling, in a small bowl, whisk the cream of coconut with 2 tablespoons of the heavy cream until the cream of coconut is dissolved. Add the coconut mixture and the remaining heavy cream to the bowl of a stand mixer, set with the whisk attachment. Whip until soft peaks form. Chill until ready to serve.
  • When ready to serve, remove the tart from the pan and top with the coconut whipped cream. Slice and serve.

Notes

Tarta de Mango y Limón

Blackberry, Mint and Lime Coulis

Posted on by Pati Jinich

Blackberry, Mint and Lime Coulis
Print Recipe
4.5 from 4 votes

Blackberry, Mint and Lime Coulis

Blackberry, Mint and Lime Coulis, from Pati’s Mexican Table Season 7, Episode 10 "Los Cabos by Land & Sea"
Cook Time5 mins
Course: Dessert
Cuisine: Mexican
Keyword: blackberry, coulis, Dessert, lime, mint, pati's mexican table, sauce
Servings: 1 cup, approximately
Author: Pati Jinich

Ingredients

  • 2 cups blackberries, rinsed and drained
  • 2 tablespoons granulated sugar or to taste
  • 2 tablespoons (about 16 large leaves) coarsely chopped mint leaves plus more for garnish
  • 1 teaspoon freshly squeezed lime juice or to taste

Instructions

  • Place the blackberries, sugar, and mint in a blender and puree until smooth. Pass the mixture through a fine strainer set over a bowl. Stir in the lime juice. Cover and refrigerate until ready to use.

Notes

Salsita de Zarzamora con Menta y Limón

Maracuyá or Passion Fruit

Posted on by Pati Jinich

Maracuyá, also known as passion fruit in English, is one of the many exotic fruits of Mexico. It is grown in the tropical and semi-tropical regions of Mexico, like Oaxaca and the Yucatán Península. It is native to South America, originating in Brazil, and there are different varieties.

In Mexico, the yellow- or purple-skinned varieties are the most typical. Inside the hard and somewhat crusty looking exterior, that is easy to open by either breaking with your hands or slicing with a knife, there are crispy deep black seeds covered with a yellow coating. That yellow coating covers the seed and it attaches to the inside of the peel. The yellow coating goes from the very light yellow to the almost orange as it gets closer to the peel. You eat it all, except the peel. The seeds are crunchy, and the flesh is very soft, a bit slimy, and juicy. The taste is a tad bitter, very citrusy, teasingly sweet and overall delicious.

In Mexico, we love eating them just as they are, but it is also popular to make soda and agua fresca (especially in Oaxaca!). Passion fruit is used in dishes from savory to sweet. Alex Ruiz, a fabulous chef from Oaxaca who came to cook with me at the Mexican Cultural Institute here in DC, used it to make a jam-like concoction for a fresh ceviche. It was divine! It is also used in tons of desserts and drinks. From breakfast (over yogurt, with cereal), to lunch (jams, spreads, a sweet and sour addition), to smoothies and drinks all day long. And as you can guess… it is super nutritious! Full of vitamins and fiber and has a good dose of phosphorous, potassium and magnesium. It also has a high water content.

Increasingly, you can find passion fruit in regular grocery stores, aside from Latino or international markets. You want to look for the ones with a smooth skin and a deep yellow or purple color. Unripened fruit will have green spots, and older fruit will have a bit of wrinkled skin. To remove the seeds, all you need is a spoon. I am a fan of eating it all by itself.

Ensalada de Navidad

Posted on by Pati Jinich

My first formal job, after switching careers from political analysis to cooking, was as chef and cooking instructor of the Mexican Cultural Institute in Washington DC.

This was 2007. A year before, I had created a curriculum that aimed to open, one class at a time, a window into Mexican cuisine, history and culture for anybody living north of the border. What I didn’t know, when I began preparing it, was that classes were to be for a crowd of 100 people, on a stage, wearing a microphone, and having a big screen at my side. I thought it would be small cozy classes for 8 to 10 people in the kitchen. As much as I had culinary training and had done extensive research on Mexican culture and cuisine, I did not have any speaker or media training.

I was a bit frozen when I got up on that stage the first couple times. So much so that, for months, before putting the boys to bed each night, instead of telling them bedtime stories, I practiced teaching the classes with them. You bet they know how the recipe for chicken tinga goes!

One of the first demo/dinners we did was themed December Holidays in Mexico City. One of the dishes was this absolutely gorgeous Christmas Salad. Oh how I have loved, since then, sharing all the things about my native country with my new home country. But if you see this clip, taken from the “How I Got to Now” episode of my new season of Pati’s Mexican Table (now available on Amazon, as well as your PBS stations), you can hear my voice tremble a bit…

[embedyt] https://www.youtube.com/watch?v=4vf0xO1XgKg[/embedyt]
This salad is emblematic of Mexican cuisine. It has unexpected ingredients, unexpected tastes, unexpected textures. It is nutritious and healthy. It is not overly laborious. It is rich. It is fresh. It is generous. It is colorful! It is deeeeeelicious! As I said that day and still say today… in Mexico we have no taco salads. But, oh boy, do we have some amazing ones! Take a peek at the incredible ingredients and combinations that have come from Mexico’s kitchens and are now at your fingertips to enrich your daily life.

This year was the 10th anniversary of my live cooking demos and dinners at the Mexican Cultural Institute. It is my 10th year there as its resident chef. It is my 10th year working with the same amazing cooking team and the fabulous staff and the Institute’s leadership. And we have attendees who have not missed a single event in these 10 years! I couldn’t be more honored and proud. I hope to be able to continue this journey along with all of you as the years pass.

I end this post, the last one of 2017, with lots of love and gratitude for letting me into your home, via this blog, my recipes or because you tune in to my show.

Siempre,

Pati

Pati Jinich ensalada de navidad
Print Recipe
5 from 1 vote

Jicama, Beet, Orange, and Caramelized Peanut Christmas Salad

This salad is emblematic of Mexican cuisine. It has unexpected ingredients, unexpected tastes, unexpected textures. It is nutritious and healthy. It is not overly laborious. It is rich. It is fresh. It is generous. It is colorful! It is deeeeeelicious!
Prep Time15 mins
Cook Time30 mins
Course: Appetizer, Side Dish
Cuisine: Mexican
Keyword: beets, Christmas, Ensalada, Jicama, Mexican, Mexico, Navidad, oranges, Peanuts, salad
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper or to taste
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons vegetable oil
  • 1 medium jicama (about 1 1/4 pounds), peeled and cut into 1/2-inch-thick sticks
  • 3 pounds beets cooked, peeled, and quartered (*see note)
  • 3 oranges peeled and cut into 1/2-inch-thick slices
  • 1 cup caramelized peanuts coarsely chopped

Instructions

  • Combine the vinegar, honey, salt, and pepper in a small bowl. Slowly add the oils in a thin, steady stream, mixing with a whisk or a fork until emulsified.
  • Place the jicama, beets, and oranges in separate bowls and toss each with about one third of the vinaigrette. Arrange the ingredients in a pattern on a large platter. I like to do parallel stripes, and I often start with beets in the center, placing jicama on one side and oranges on the other. Sprinkle on the caramelized peanuts and drizzle any remaining vinaigrette on top.
  • * Note: To cook beets, cut off the greens and most of the stems, leaving about 1 inch. Don’t scrub them or cut off the thin root, or they will bleed their juices, sweetness, and color as they cook. Place them in a pot, cover with cold water, and bring to a boil, then lower the heat, cover, and cook until tender. Medium beets (about 2 inches in diameter) cook in 30 to 35 minutes. For this salad, you want them crunchy, so don’t overcook. Drain, let cool completely, then peel and cut.

Notes

Ensalada de Navidad

Natilla with Fresh Berries

Posted on by Pati Jinich

Pati Jinich natilla with fresh berries
Print Recipe
4.15 from 7 votes

Natilla with Fresh Berries

Natilla with Fresh Berries recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca" 
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: Mexican
Keyword: berries, canela, cinnamon, custard, natilla, pati's mexican table
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 1 liter milk
  • 1 teaspoon vanilla extract
  • 5 egg yolks
  • 1 12-ounce can evaporated milk
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Ground ceylon cinnamon or canela optional for garnish
  • Berries of your choice for garnish

Instructions

  • In a large saucepan, combine the milk and vanilla. Place over medium heat and bring to a simmer.
  • Meanwhile, in a large bowl, beat the egg yolks with a whisk until thickened and the color has turned from bright yellow to pale yellow. Incorporate the evaporated milk, sugar and cornstarch, whisk until cornstarch has dissolved and the mixture is smooth and combined.
  • After about 15 minutes, the milk will begin to form a thin film on top (called nata) and start to come to a simmer. Remove from the heat at this point.
  • To temper the egg yolk mixture, constantly whisk the egg mixture while adding the hot milk into the bowl one ladle full at a time. Then return it all into the saucepan and set over medium heat. Continue to cook for about 10 to 12 minutes, stirring constantly with a spatula or whisk and making sure mixture doesn’t stick to sides or bottom of the pot, until it has thickened to the consistency of a very thin pudding.
  • Remove from the heat. Ladle into ramekins and sprinkle cinnamon on top. You can serve it at room temperature or let cool, cover with plastic wrap, place in the refrigerator and serve chilled. Garnish with fresh berries.

Notes

Natilla con Moras

Blackberry Cheesecake

Posted on by Pati Jinich

During the summer months, which is the rainy season, gigantic blackberries take over the culinary stage in the town of Valle de Bravo, Mexico. They can be the size of a plum, bursting with wine colored juice that is at once sweet and tart and addicting. Literally every morning, women come down from the mountains and valleys to the town’s market with buckets of these fresh picked gems. Of course, they sell out in a matter of minutes.

What to do with them? Oh first of all, eat them by the handfuls straight from the buckets. Just like that. Or puree them raw, maybe with a bit of mint and pour them over vanilla ice cream or pound cake. Or you can eat it like a cold soup! But one of my favorite things is to use them as a topping for cheesecake.

Blackberry cheesecake is definitely a thing Mexican kitchens have been doing for a while. Yes, we have chocolate cheesecake, cajeta cheesecake, strawberry cheesecake… but what is considered the traditional topping in Valle de Bravo is a kind of blackberry jam.

Here I am trying to replicate my favorite ones from Valle de Bravo, as Juju and I just went blackberry picking a few days ago.

Blackberry picking with my youngest boy, Juju… He was showing me how to do Instagram Stories as he is much more tech-savvy than me. You can view our stories on my Instagram.

There are three parts to this dessert – all super simple to make. But each one needs to be just right, so here are my notes on that.

For the crust: After the crumbled crackers are mixed with the melted butter and dash of cinnamon, they need to be applied with pressure to the bottom of the mold creating a somewhat even bottom crust with a gentle rim going up the side. And it is absolutely necessary for the crust to set and chill before the cheesecake mixture is added. If not, the crust will not stand tall underneath it, and it will lose presence.

For the filling: I like it rich and super moist. For me, that means adding sour cream, which also gives it a refreshing tang, and cottage cheese, which adds a gentle saltiness. With this kind of mixture, it is important to not over bake. As your timer kicks the 55-minute mark, stand at the ready to take it out. It should look puffed up and gently browned on top and a toothpick inserted in the middle should come out just moist, but not with any of the filling covering it.

For the topping: I like to add unflavored gelatin to help it set. This creates a defined layer that will not run all over the place. After the blackberry mixture has boiled, and it has been mashed and the gelatin added, let it cool just to room temperature and then pour onto the cheesecake and chill. You don’t want the blackberry topping to begin to set in the saucepan.

Of course you can make the cheesecake with many other toppings, but before you consider that, give this one a try.

Pati Jinich blackberry cheesecake

Print Recipe
5 from 1 vote

Blackberry Cheesecake

One of my favorite things to do with blackberries is to use them as a topping for cheesecake. Blackberry cheesecake is definitely a thing Mexican kitchens have been doing for a while. Yes, we have chocolate cheesecake, cajeta cheesecake, strawberry cheesecake… but what is considered the traditional topping in Valle de Bravo is a kind of blackberry jam.
Prep Time15 mins
Cook Time1 hr
Course: Dessert
Cuisine: American, Mexican
Keyword: blackberry, cheesecake, graham cracker
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

Crust:

  • 6 tablespoons unsalted butter melted
  • 1 1/2 cups crumbled graham crackers
  • 1/2 teaspoon ground true cinnamon or canela

Filling:

  • 3 eggs
  • 1 1/2 cups (or 12 ounces) cottage cheese
  • 1 1/2 cups (or 12 ounces) sour cream
  • 1 1/2 cups (or 12 ounces) cream cheese
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons cornstarch
  • Pinch of kosher or coarse sea salt

Blackberry Topping:

  • 4 cups ripe blackberries
  • Juice of a lime (about 3 tablespoons)
  • 1/2 cup granulated sugar
  • 1 envelope (about 1 tablespoon) of unflavored gelatin

Instructions

For the crust:

  • In a bowl, combine the melted butter with the graham cracker crumbs and cinnamon.
  • Scrape onto a ring mold pan. Press around with your hands or the back of a tablespoon to make the bottom crust as even as you can, and push on the sides, to give the crust a short gentle border of about 1/2-inch in height. Cover and place in the refrigerator to chill while you make the filling.
  • Preheat the oven to 350°F and set the rack in the middle.

For the filling:

  • In the jar of a blender, add the eggs, cottage cheese and sour cream. Process until smooth, Incorporate the cream cheese, sugar, vanilla extract, cornstarch and salt, and puree again until fully incorporated.
  • Remove the crust from the refrigerator, pour the mix from the blender on top, jiggle a few times for it to spread evenly. Place in the oven and bake anywhere from 55 minutes to an hour until set. A toothpick inserted in the middle should come out just moist, but not with any of the filling covering it.
  • Remove from the oven. The cheesecake will be very puffed up. As you take it out of the oven it will settle and deflate a little, and cracks may appear on its surface, which is totally normal. Set aside and let cool.

For the topping:

  • In a medium saucepan, combine the blackberries, lime juice and sugar and set over high heat. Once it comes to a full boil, stir and let it continue to cook for 2 to 3 minutes while mashing with a potato masher or mallet.
  • Remove from the heat, add the contents from one envelope of unflavored gelatin. Stir well until fully dissolved and let cool until lukewarm or at room temperature.

To assemble:

  • Pour the cooled blackberry mixture onto the cooled cheesecake. Cover with plastic wrap and place in the refrigerator for at least a couple of hours so that the cheesecake chills and the blackberry topping sets.
  • Remove cheesecake from the refrigerator. Have a cup with lukewarm water and wet a normal dinner or butter knife. Run it around the edge of the mold all the way around and going down to the bottom. Release the mold and serve. Leftovers can be stored covered in the refrigerator.

Notes

Pay de Queso con Zarzamora

Mango Pecan Tart

Posted on by Pati Jinich

My favorite mango, by far, is the one called Ataulfo in Mexico. It also goes by the name of champagne or honey mango in other countries. When ripe, its meat is intensely golden yellow with a nice thick bite. It is juicy and has a lightly tart, yet intense, sweetness that is hard not to love. Different from other mangoes, it is not fibrous at all.

Being obsessed with words and names, I did a bit of research on the origin of the name Ataulfo, as it doesn’t mean or translate to anything. Well, it turns out that Ataulfo is a name. The Ataulfo mango was first discovered and historically recorded on a man named Ataulfo Morales’ property in the town of Tapachula in the southeastern tropical state of Chiapas.

The story goes that, in the late 1940s, he found a few of these fruits and became smitten with how sweet and succulent they are. Now, there were other mangoes in Mexico, brought by the Spanish through their trade with the East when Mexico was a colony of Spain. Yet, it seems that the Ataulfo came to be from a natural mutation or hybridization process.

A decade after it was found on Ataulfo Morales’ property, an agronomist named Hector Cano Flores helped popularize it by growing a large quantity of the Atauflo mango trees. And then, another decade later, the first commercial project took place.

By the 1970s, when yours truly was born, this mango had extended its reach well beyond the state of Chiapas and was being consumed in Mexico City, where I lived. Still, Chiapas remains the main producer and the biggest exporter of the fruit, and it also has a denomination of origin, just like champagne!

Oh how we loved Ataulfos. Me and my sisters used to eat them in so many ways. We’d have them in fruit salads, or we’d eat the sides sliced and covered in thick and creamy rompope – Mexican style eggnog – or garnished with lime, salt and ground chile. But, the most frequent way was just stuck on a special mango fork, peeled and gobbled up.

Did you know there is a special kind of fork just for mangoes? It is long and shaped like a trident. The two outer prongs are short and help hold the mango meat in place, while the middle prong is much longer and meant to go through the seed to hold the mango steady.

When I was a teenager, I became a fan of fruit tarts. I had found a recipe for a light and elegant fruit tart in one of my mom’s Austrian cookbooks – that she inherited from her mother – and made it my showpiece.

Whenever I needed to bring something to a dinner or a party, the fruit tart would come. I had mastered it! However, the recipe, of course, didn’t have mango. And I felt like the fruit that needed to be in there the most was the glorious Ataulfo mango. So, I started adding it in addition to the grapes, bananas and kiwis.

Slowly, but surely, the mango started taking over. Until finally, a few years ago, I decided to make a full-fledged mango tart. Why pretend that it was a fruit tart when the only fruit I wanted in there was mango? I could stop coveting the mango pieces from other people’s slices.

While I was at it, I also decided to make the crust entirely pecan. Of course, the traditional pastry cream stays right in the middle of the two.

Oh how I love this tart. It merely does justice to its crown, the Ataulfo mango from Chiapas.

chardonnay mango tart
Print Recipe
4.15 from 7 votes

Chardonnay Mango Pecan Tart

Chardonnay Mango Pecan Tart recipe from Pati's Mexican Table Season 4, Episode 2 "Adventures in San Miguel"
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Breakfast, Dessert
Cuisine: American, Latin American, Mexican
Keyword: apricot, champagne, jamaica, Kent, mango, pastry cream, Pecan, Pie, tart
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 3 large, ripe champagne or Kent mangoes

For the crust:

  • 1 1/2 cups pecans
  • 1 cup all-purpose flour
  • 1/4 cup dark brown sugar
  • Pinch kosher or coarse sea salt
  • 1 large egg
  • 4 tablespoons cold butter

For the Pastry Cream:

  • 1 cup milk
  • 1 tablespoon vanilla extract
  • 3 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons cornstarch

For the glaze:

  • 1/4 cup apricot jam
  • 1/4 cup chardonnay from a bottle that you would like to drink

Instructions

For the crust:

  • Preheat the oven to 375°F. Place the pecans in the bowl of a food processor. Pulse a few times until finely ground. Add the flour, sugar and salt and pulse again a few times until combined. Add an egg and the butter, pulse again a few times until thoroughly mixed and the butter has broken into the smallest of pieces, making it hard to distinguish it from the mix. The mix should resemble a coarse meal; it will not appear to be a homogeneous dough, but it will be all crumbles. That’s what you want.
  • Turn all the pecan mix into a tart pan with a removable ring. Press into bottom of the pan with your hands, leveling it all around. As you press, the mix will start looking like dough. Press a bit to the sides to form a 1/4-inch border all around.
  • Bake for 15 minutes, until cooked through and appears to be lightly golden. Let it cool completely.

For the pastry cream:

  • In a medium saucepan, set over medium heat, pour in the milk and vanilla, stir well with a whisk and let it come to a simmer. Just until it begins bubbling around the edges. Remove from heat.
  • In a medium bowl, beat the egg yolks along with the sugar and the cornstarch. Slowly, in a thin stream and with the help of a ladle, pour the milk into the beaten eggs, whisking along to combine thoroughly until all the milk mixture has been poured. Transfer it all back into saucepan. Set over medium heat, stirring occasionally and keeping a good eye on it, let it come to a simmer. Simmer for about 1 to 2 minutes, until it thickens to thick cream consistency. You may stir with a spatula as it simmers so it doesn’t stick to the bottom. Remove from heat. Let it cool, wrap with plastic wrap and place in refrigerator until ready to use.

For the glaze:

  • In a small saucepan, combine the jam with the wine. Set it over medium heat. Stir or whisk a couple times, until it dissolves and it begins to simmer. Let it simmer 1 to 2 minutes. Set aside.

To assemble the tart:

  • When ready to assemble the tart, vertically slice the cheeks of the mangoes. With a small knife, cut around the cheeks to make it easy to remove from the skin, and scoop out with a spoon. Cut the cheeks into slices.
  • Pour the pastry cream onto the crust. Place the mango slices, going around the tart until you reach the center. With a pastry brush, brush the glaze all over the mangoes. If the glaze has cooled, heat for a few seconds until it becomes liquid again.
  • Place the tart in the refrigerator at least for an hour to set and chill.

Notes

Tarta de Nuez con Mango

Grilled Pineapple with Mint and Vanilla Syrup

Posted on by Pati Jinich

Print Recipe
5 from 4 votes

Grilled Pineapple with Mint and Vanilla Syrup

Grilled Pineapple with Mint and Vanilla Syrup recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Dessert
Cuisine: Mexican
Keyword: grill recipes, grilling, ice cream, mint, pati's mexican table, pineapple, vanilla
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

For the vanilla and mint syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • 1 vanilla bean
  • 2 cups fresh mint leaves  plus more for garnish

To serve:

  • 1 ripe pineapple cut into 1-inch slices
  • Canola oil for brushing on the pineapple
  • Vanilla ice cream for topping

Instructions

For the vanilla and mint syrup:

  • To make the mint and vanilla syrup, in a saucepan, add the water and sugar and let boil until sugar is completely dissolved. Remove from the heat.
  • Slice the vanilla bean lengthwise and carefully with a knife, scrape out the seeds. Add the seeds, the bean and mint leaves to the syrup. Let steep for at least a half hour.

To serve:

  • Preheat the grill to medium high.
  • Brush the pineapple slices with a little canola oil and place on the grill for 3 to 4 minutes per side, until the pineapple has grill marks and the juices start to caramelize.
  • Lay the grilled pineapple in a baking dish and pour the syrup over it, making sure to cover all of the slices. You can make this ahead and keep in the refrigerator.
  • To serve, place a slice of pineapple on a plate, add a generous scoop of vanilla ice cream on top. Drizzle on some more of the syrup on top and garnish with a couple of mint leaves.

Notes

Recipe courtesy Alisa Romano

Tropical Mint Pineapple Lime Smoothie

Posted on by Pati Jinich

Tropical Mint Pineapple Lime Smoothie
Print Recipe
4.2 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 mins
Cook Time5 mins
Total Time10 mins
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

Mango Pound Cake

Posted on by Pati Jinich

mango pound cake
Print Recipe
4.72 from 7 votes

Mango Pound Cake

Mango Pound Cake recipe from Pati's Mexican Table Season 5, Episode 2 “Mérida: Exploring with the Locals”
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: Mexican
Keyword: buttermilk, cake, mango, pati's mexican table, pound cake
Servings: 9 to 10 servings
Author: Pati Jinich

Ingredients

  • 1/2 cup unsalted butter at room temperature, plus extra for buttering pan
  • 1 1/3 cups granulated sugar
  • 2 large eggs
  • 2 1/2 cups all-purpose flour plus extra for dusting pan
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher or coarse sea salt
  • 1 3/4 cups diced mango fresh or thawed from frozen
  • 1/4 cup buttermilk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Confectioners' sugar for dusting optional
  • Berries of your choice for garnish, optional

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Grease a 9"x 13" baking pan with butter and dust with flour.
  • In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 2 minutes. Add the granulated sugar and continue to beat until well mixed and creamy, about another 5 minutes. One at a time, beat in the eggs on medium speed until completely smooth and creamy, about 2 minutes.
  • In a large bowl, combine the all-purpose flour, baking powder, baking soda and salt.
  • Put the diced mango, buttermilk, and almond and vanilla extracts in a blender, and puree until completely smooth.
  • In four additions, gradually beat the mango puree and the dry ingredients into the butter mixture, alternating wet and dry ingredients. Mix until completely combined. Scrape the batter into the greased and dusted baking pan and place in the oven. Bake for 30 minutes, or until the cake is golden brown on top, springy to the touch, and a wooden toothpick comes out dry when inserted.
  • Remove from the oven and let cool. Turn the cake out upside down onto a board, and then flip right side up onto a platter. Dust liberally with confectioners’ sugar before serving, and garnish with berries of your choice.

Notes

Panqué de Mango

Crema de Coco

Posted on by Pati Jinich

Crema de Coco
Print Recipe
3.29 from 7 votes

Crema de Coco

Crema de Coco recipe from Pati's Mexican Table Season 5, Episode 1 “Chachi’s Champotón Kitchen”
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: Mexican
Keyword: canela, cinnamon, coconut, coconut milk, pati's mexican table, Sweetened Condensed Milk
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 3/4 cup sweetened coconut flakes or angel flakes
  • 1/4 teaspoon fleur de sal or sea salt
  • 1/2 teaspoon ground canela or true cinnamon
  • 2 14-ounce cans coconut milk
  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup cornstarch
  • 1 cup milk

Instructions

  • Preheat oven to 325 degrees Fahrenheit.
  • Spread the sweetened coconut flakes on a small baking sheet, sprinkle with the salt and cinnamon, and mix and spread again. Bake 7 to 8 minutes, or until the coconut flakes barely begin to toast (don't let them brown entirely). They should be slightly crisp and still chewy. Remove from the oven and immediately transfer to a small bowl.
  • Pour the coconut milk and sweetened condensed milk into a medium saucepan.
  • In a small bowl, mix the cornstarch with the regular milk and stir until completely dissolved. Pour it into the pan with the coconut milk and sweetened condensed milk.
  • Place the saucepan over medium heat and cook, stirring continuously, until the mixture begins to simmer and thicken, about 8 to 10 minutes, until it coats the back of a wooden spoon. Remove from heat.
  • Immediately ladle into custard bowls or ramekins, sprinkle with the toasted coconut. Serve warm right away. Or serve cold later on by letting cool completely, then covering with plastic wrap and chilling in the refrigerator for a couple of hours.

Pati’s Bitter Orange Juice Substitute

Posted on by Pati Jinich

Bitter Orange Substitute
Print Recipe
4.5 from 6 votes

Pati’s Bitter Orange Juice Substitute

Pati’s Bitter Orange Juice Substitute recipe from Pati's Mexican Table Season 5, Episode 1 "Chachi’s Champotón Kitchen"
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Course: Sauce
Cuisine: Mexican
Keyword: bitter orange juice, pati's mexican table, Yucatán Peninsula
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed grapefruit juice
  • 1/2 cup white distilled vinegar

Instructions

  • In a bowl, combine all ingredients and mix well. If not using all of the mixture, cover tightly and refrigerate (it will keep for up to two weeks).

Notes

Substituto de Naranja Agria de Pati

Shrimp, Mango, and Avocado Rolls in Mexican Today!

Posted on by Pati Jinich

This recipe and its accompanying photo make me so very happy, and I think that they will make you so very happy, too. Here’s why in case you are in need of a list of reasons to make such a beautiful looking and yummy thing.

  1. These shrimp rolls are gorgeous! And if I may say, this is a gorgeous photo too, isn’t it? It is bright and bold and colorful, and it has so much life and texture. Of course, I did not take the photo. Credit goes to Ellen Silverman, who I was lucky to work with on my upcoming cookbook Mexican Today which is out April 12th, that is: in a matter of hours!
  2. These rolls are so delicious it is almost ridiculous! Wait until you bite into one! Tender shrimp gets quickly seared in the rendered fat from bacon, until browned outside yet still plump and juicy inside. Then, that crisp and meaty bacon is broken into pieces and mixed with diced smooth avocados and tangy mangoes in a super tasty vinaigrette. Grab a soft bun or a hard roll, open it up, add the shrimp, generously spoon on some of that bacon, avocado, mango mix and you are set for one after another bite of bold flavors. Plus, brunch, lunch or dinner is ready in 15 minutes.
  3. These rolls help break misconceptions about what Mexican food is. They showcase the evolution of Mexican cuisine north and south of the border and the beautiful place where we stand today. Mexican cuisine has such strong pillars to stand on that it welcomes playful uses of its ingredients.
  4. I am taking these rolls on book tour! I will be making these rolls, and many other new recipes from my new book, and giving you all a taste in some of the 20+ cities I am headed to for the tour!  I hope you will be able to come meet me at some of these events! There are still some cities and events in the works, so please check back to see what cities have been added.

Mexican Today is a book three years in the making that I am so proud to share with you. It is a book that I am dying for you to see, to read and to cook from. I was so excited about it as I was working on it that I over delivered the number of recipes to my editor! I cannot wait to hear what you think of the tacos, enchiladas, tortas, soups, stews, salads, casseroles, sides, desserts and drinks. There are many traditional recipes and many new takes that are part of this new collection, which is fun and super accessible too.

Every single one of the recipes is a favorite at home, and I can’t wait for them to be part of yours. Please do tag #MexicanToday on social media, so I can connect with you and see what you are whipping up in your kitchen either from my book or from your own Mexican cooking inspiration.

Warmest, always,

Pati

shrimp mango and avocado rolls
Print Recipe
5 from 1 vote

Shrimp, Mango, and Avocado Rolls

Tender shrimp gets quickly seared in the rendered fat from bacon, until browned outside yet still plump and juicy inside. Then, that crisp and meaty bacon is broken into pieces and mixed with diced smooth avocados and tangy mangoes in a super tasty vinaigrette. Grab a soft bun or a hard roll, open it up, add the shrimp, generously spoon on some of that bacon, avocado, mango mix and you are set for one after another bite of bold flavors.
Prep Time20 mins
Cook Time15 mins
Course: Main Course, Snack
Cuisine: Mexican
Keyword: Avocado, bacon, mango, Roll, Sandwich, Shrimp, Torta
Servings: 6 rolls
Author: Pati Jinich

Ingredients

  • 12 bacon slices
  • 1/4 cup finely chopped shallot
  • 2 garlic cloves finely chopped
  • 1 tablespoon, plus 1 teaspoon, sherry vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon dijon mustard
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • 2 large ripe Mexican avocados halved, pitted, flesh scooped out and diced
  • 2 ripe Champagne or Kent mangoes peeled, sliced off the pits, and diced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds fresh or thawed frozen medium shrimp shells and tails removed
  • 6 hot dog buns or soft rolls

Instructions

  • Heat a large skillet over medium heat. Add the bacon and cook for 3 to 4 minutes per side, until browned and crisp. Transfer the bacon to a paper towel–lined plate, leaving the fat in the skillet, and set aside.
  • Return the pan with the fat to medium heat, add the shallot and garlic and cook for about 2 minutes, until fragrant, tender, and just beginning to brown. Scrape the garlic and shallot into a medium heatproof bowl, along with the fat. Don’t wash the pan; just set it aside.
  • To prepare the vinaigrette: Add the vinegar, honey, mustard, ½ tea-spoon salt, and pepper to taste to the bowl with the garlic and shallot. Whisk or mix with a fork until well emulsified. Add the avocados and mangoes, gently toss together, and set aside.
  • Heat the oil and butter over high heat in the skillet you used for the bacon until the oil is hot but not smoking and the butter has begun to foam. Add the shrimp, without crowding the pan (cook them in two batches if necessary). Season with ½ teaspoon salt and pepper to taste, and cook, flipping them over once, until seared and browned, no more than 2 minutes. Transfer to a bowl.
  • Open the buns or rolls, trying not to separate the tops from the bot-toms, and arrange a layer of cooked shrimp on the bottom of each one. Top the shrimp with the avocado and mango mix and crown each with a couple of slices of bacon. Close the sandwiches and serve.

Notes

Rollos de Camarones al Ajillo, Mango, y Aguacate

Blackberry and Pecan Tamales

Posted on by Pati Jinich

Print Recipe
5 from 3 votes

Blackberry and Pecan Tamales

Blackberry and Pecan Tamales recipe from Pati's Mexican Table Season 1, Episode 13 “Wrapped Treats”
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Dessert, Main Course
Cuisine: Mexican
Keyword: blackberry, cinnamon, corn husks, masa, pati's mexican table, pecans, Tamales
Servings: 20 tamales
Author: Pati Jinich

Ingredients

  • 25 dried corn husks
  • 1 cup vegetable shortening or good quality lard
  • Pinch of salt
  • 1 tbsp cold water
  • 1 tsp baking powder
  • 1 lb instant corn masa mix for tamales or about 3 1/4 cups, such as Maseca
  • 3 cups warm water
  • 1 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 cup pecans roughly chopped
  • 12 oz blackberries rinsed

Instructions

To make masa for tamales:

  • Place the vegetable shortening or lard with 1 tablespoon of cold water in a mixer and beat, until very light and spongy, about 1 minute. Add the baking powder and salt, and then take turns adding the instant corn masa mix and the water. Continue beating until the dough is homogeneous and fluffy.
  • Mix in the sugar and cinnamon and continue beating until everything is well mixed. You may also do it by hand.
  • You know the tamal masa is ready if: 1. When you lift a big spoon with masa, drop it into the dough it falls “de golpe” or heavy. 2. It has the consistency of a medium thick cake batter. 3. If you place 1/2 teaspoon of masa in a cup of cold water and it floats.

To prepare the steamer:

  • Place water in the pan of a steamer and bring it to a simmer. Line the steamer with one or two layers of corn husks. Use the dough to form about 20 corn husk wrapped tamales.

To make tamales:

  • Soak the dried corn husks in hot water for a couple of minutes, until they are pliable and drain. Lay out a corn husk with the tapered ends facing towards you. Spread 3 to 4 tablespoons of the masa into a 2 to 3 inch square, the layer should be about 1/4 inch, leaving a boarder of at least 1/2 inch on the sides. Place 1 to 2 blackberries in the middle of the masa filling and sprinkle about a teaspoon of the pecans on top.
  • Pick up the two long sides of the corn husk and bring them together, causing the masa to surround the berries and pecans and fold them to one side, rolling them in the same direction around the tamal. Fold up the empty section of the husk with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.
  • Prepare the tamales and then place them vertically in a container. When you have them all ready, place them as vertically as you can in the prepared steamer, with the open end on top. If there is space left in the steamer, tuck in more corn husks so the tamales will not dance around. Cover with more corn husks and steam, covered for 50 minutes to an hour over medium heat. You know the tamales are ready when the tamales come easily free from the husks.
  • Finished tamales will stay warm for about 1 to 2 hours in the steamer. They can be made ahead several days before and stored in the refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in the steamer. For refrigerated tamales it will take about 15 minutes, and for frozen tamales about 45 minutes.

Notes

Tamales de Zarzamora y Nuez

Baked Plantains

Posted on by Pati Jinich

Print Recipe
4.2 from 5 votes

Baked Plantains

Baked Plantains recipe from Pati's Mexican Table Season 1, Episode 13 “Wrapped Treats”
Prep Time2 mins
Cook Time45 mins
Total Time47 mins
Course: Dessert, Side Dish
Cuisine: Mexican
Keyword: Dessert, fruit, pati's mexican table, Plantains
Servings: 2 to 4 servings
Author: Pati Jinich

Ingredients

  • 2 ripe plantains
  • Salt or sugar to taste

Instructions

  • Preheat the grill to medium heat or the oven to 400 degrees.
  • Cut a few small slits into the sides of the unpeeled, ripe plantains with a knife, since the plantains will expand as they cook. Individually wrap each plantain in aluminum foil and place them on the grill or in the oven. Let them cook for about 45 to 50 minutes, until they are soft and cooked through.
  • You know they are ready when they feel extremely soft to the touch and the sugar of the plantain has begun to caramelize. Open the aluminum foil, make a slit in the plantains, sprinkle with salt and sugar and eat them up!

Notes

Plátanos Macho al Horno

Grilled Shrimp and Pineapple Salad with Vanilla and Chile de Arbol Vinaigrette

Posted on by Pati Jinich

Print Recipe
5 from 2 votes

Grilled Shrimp and Pineapple Salad with Vanilla and Chile de Arbol Vinaigrette

Grilled Shrimp and Pineapple Salad with Vanilla and Chile de Arbol Vinaigrette recipe from Pati's Mexican Table Season 1, Episode 12 “Vanilla”
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: Mexican
Keyword: allspice, chiles de arbol, mexican vanilla, pati's mexican table, pineapple, red onion, red wine vinegar, Shrimp
Servings: 8 servings
Author: Pati Jinich

Ingredients

For the vinaigrette:

  • 1/2 cup olive oil
  • 1 garlic clove peeled
  • 1/2 vanilla bean chopped, or about a 2″ piece
  • 1 to 2 chiles de arbol stemmed and chopped
  • 1/4 cup safflower or corn oil
  • 1/4 cup red wine vinegar
  • 1/8 tsp ground allspice
  • 1 tsp kosher or sea salt or more to taste
  • ground black pepper optional
  • 1/4 tsp sugar or more to taste

For the salad:

  • 4 fresh pineapple slices peeled, about 1/2″ thick
  • Safflower or corn oil to brush the pan or grill
  • 1 lb large or extra large shrimp, fresh or thawed from frozen, rinsed, peeled, deveined
  • 1 tbsp butter
  • 1 tbsp safflower or corn oil
  • Kosher or sea salt to taste
  • Ground black pepper to taste
  • 12 oz mixed spring salad or your choice of mixed baby lettuces
  • 1/2 cup red onion slivered

Instructions

To make the vinaigrette:

  • Heat the olive oil in a saucepan set over medium heat, until hot but not smoking. Add garlic clove, vanilla bean and chiles, and cook about 15 seconds, stirring constantly. Be careful not to let them burn, remove the pan from the heat and pour its contents into a mixing bowl to cool.
  • Combine the safflower oil, red wine vinegar, salt pepper, allspice and sugar into the same bowl. Pour all the mix in the blender, puree until smooth, and reserve. The vinaigrette will be textured as the vanilla bean will not let itself be entirely pureed. But that makes it even more delicious! If you will not use the vinaigrette in the next couple of hours, cover it and refrigerate. It will keep for a week, but re-emulsify or thoroughly mix, before using.

To grill the pineapple:

  • Heat a grill pan, a grill or nonstick skillet over medium heat until hot and lightly coat with safflower or corn oil. Place the pineapple slices and cook for about 4 minutes per side until they are slightly charred. Remove from heat. Once they are cool enough to handle, cut in half, remove the core and cut into strips along the grain. Reserve.

To make the shrimp:

  • Sprinkle the shrimp with salt and pepper. Heat the butter and oil in a saute pan over high heat. Once the butter sizzles, add the shrimp, you may need to do it in batches so they they don’t overlap, and cook for 1 to 2 minutes per side. They should have plumped up and changed color on both sides, but be careful not to overcook them. Remove and reserve.

To assemble the salad:

  • Place the greens in a salad bowl. Drizzle some of the vinaigrette and toss, so that they are lightly coated but not soaked. Assemble on individual salad plates. Divide the shrimp, pineapple and red onion on top of each plate. You may drizzle a bit more of the vinaigrette on top and serve.

Notes

Ensalada de Camarón y Piña a la Parrilla con Vinagreta de Chile de Arbol y Vainilla 
 

Chicken with Tamarind, Apricots and Chipotle Sauce

Posted on by Pati Jinich

Print Recipe
4.41 from 5 votes

Chicken with Tamarind, Apricots and Chipotle Sauce

Chicken with Tamarind, Apricots and Chipotle Sauce recipe from Pati's Mexican Table Season 1, Episode 11 “Middle Eastern Influences”
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Mexican
Keyword: apricot, chicken, chipotles in adobo, Tamarind
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 4 chicken quarters or 8 chicken pieces of your choice with skin and bones
  • 1/2 cup vegetable oil
  • 1 teaspoon kosher or coarse sea salt or to taste, plus more to season chicken
  • Freshly ground pepper to taste to season chicken
  • 4 cups water
  • 1/2 pound dried apricots roughly chopped (about 3/4 cup)
  • 2 tablespoons apricot preserves
  • 3/4 cup homemade Latin-style tamarind syrup or store bought
  • 2 tablespoons sauce from chipotles in adobo or more to taste

Instructions

  • Thoroughly rinse chicken pieces with cold water and pat dry. Sprinkle with salt and pepper.
  • In a large skillet, heat the oil over medium-low heat. Add the chicken pieces skin side down in one layer, and slowly brown the chicken pieces for 40 minutes. Flip them over, once they have crisped and created a crust, halfway through. This is not a quick sear or browning, this is low heat cooking for a good 40 minutes.
  • Pour water over the chicken, raise the heat to medium-high to bring to a simmer. Incorporate apricots, apricot preserve, Latin-style tamarind syrup, chipotle sauce, and 1 teaspoon salt, stir, and keep it at a medium simmer for 35 minutes until the sauce has thickened to a thick syrup consistency and can coat the back of a wooden spoon. You may need to reduce the heat.
  • Taste for salt and heat and adjust to your liking.

Notes

Pollo con Salsa de Tamarindo, Chabacano y Chipotle

Spinach Salad with Jamaica Vinaigrette and Caramelized Pecans

Posted on by Pati Jinich

Print Recipe
4.75 from 4 votes

Spinach Salad with Jamaica Vinaigrette and Caramelized Pecans

Spinach Salad with Jamaica Vinaigrette and Caramelized Pecans from Pati's Mexican Table, Season 1, Episode 6 "Hibiscus Flowers"
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Salad
Cuisine: Mexican
Keyword: flowers, hibiscus, jamaica, pati's mexican table, pecans, salad, Spinach
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

For the salad:

  • 18 oz fresh spinach leaves rinsed, drained and thickly sliced
  • 1 bunch watercress rinsed and stems removed
  • 6-8 scallions white and light green parts, thinly sliced
  • 5 garlic cloves
  • Jamaica Vinaigrette (see below)
  • 1 cup caramelized pecans roughly chopped or whole pieces, to your liking

For the Jamaica Vinaigrette:

  • 3/4 cup dried jamaica flowers
  • 1 cup safflower oil
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp kosher or sea salt
  • 2 tsp sugar or to taste
  • 1/2 tsp freshly ground black pepper

Instructions

  • Place the jamiaca flowers in a bowl along with the garlic, oils, vinegar, salt, sugar and pepper. Let them sit for a few minutes, for the flowers to soften up a bit. Then pour everything into a blender and puree. The flowers will not be pureed until smooth. The mix will have a textured consistency with chewy flower chunks: that’s what you want!
  • Let the mix stand for at least two hours. If it will not be used then, it can be kept in the refrigerator, covered, for up to a week.
  • Place the spinach and watercress in a large bowl. Pour some of the vinaigrette on top and toss. Top with the chopped caramelized pecans and sprinkle the scallions over the top. Drizzle some more vinaigrette on top. If you have leftover vinaigrette, you can eat it with a spoon!

Notes

Ensalada de Espinaca con Vinagreta de Jamaica y Nueces Garapiñadas

Steak Tacos with Jamaica and Jalapeño Syrup

Posted on by Pati Jinich

steak tacos with jamaica
Print Recipe
4 from 5 votes

Steak Tacos with Jamaica and Jalapeño Syrup

Steak Tacos with Jamaica and Jalapeño Syrup recipe from Pati's Mexican Table Season 1, Episode 6 “Hibiscus Flowers”
Prep Time1 hr 30 mins
Cook Time15 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Mexican
Keyword: corn tortillas, flowers, hibiscus, jalapeno, jamaica, pati's mexican table, queso fresco, serrano chiles, steak, tacos
Servings: 8 generous servings
Author: Pati Jinich

Ingredients

For the Jamaica Concentrate (makes about 5 cups):

  • 8 cups water
  • 6 oz, about 2 cups, dried hibiscus flowers
  • 1 1/2 cups sugar or to taste
  • 2 tbsp fresh lime juice or to taste

For the tacos:

  • 1 lb flank steak
  • 2 cups jamaica/hibiscus flower concentrate
  • 2 bay leaves
  • 3 whole cloves
  • A pinch black pepper freshly ground
  • 3/4 tsp kosher salt or to taste
  • safflower or corn oil
  • Salt to taste
  • 1 serrano or jalapeño chile halved and seeded
  • 1 ripe Mexican avocado halved, pitted and sliced
  • 1/2 cup queso fresco crumbled
  • 16 corn tortillas

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 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.

To make the tacos:

  • Pour the jamaica concentrate, bay leaves, whole cloves, black pepper and salt into a medium saucepan set over medium-high heat. Bring to a boil and simmer for about 15 minutes, or until it reduces to half the original amount.
  • Let the marinade cool and pour over the flank steak in a baking dish or container. Cover and let it marinade anywhere from 1 to 24 hours.
  • Set grill pan, grill or saute pan over medium-high heat. Brush with a light coat of oil. Sprinkle meat with a bit more salt. Grill meat anywhere from 4 to 6 minutes per side, depending on how cooked you want it.
  • Meanwhile, pour the marinade into a saucepan set over medium heat and drop in the halved serrano or jalapeño chile. Let the sauce reduce for 15 minutes, or until it coats the back of a wooden spoon. The syrup will thicken considerably as it cools. Remove from heat and let cool.
  • When the meat is ready, slice it thin and if you want, cut it into chunks. Heat corn tortillas over a comal or skillet over medium heat, it will take about a minute per side. For each taco, add a couple tablespoons or slices of meat in the center of each tortillas, a slice of avocado, some crumbled queso fresco and drizzle some of the jamaica and syrup on top. Enjoy your tacos!

Notes

Tacos de Carne con Jarabe de Jamaica y Jalapeño

Jamaica Popsicles

Posted on by Pati Jinich

jamaica popsicles
Print Recipe
4.86 from 7 votes

Jamaica Popsicles

Jamaica Popsicles recipe from Pati's Mexican Table Season 1, Episode 6 “Hibiscus Flowers”
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, coconut, flowers, hibiscus, jamaica, mango, Paleta, Popsicle, rum
Servings: 8 popsicles
Author: Pati Jinich

Ingredients

To make Jamaica Concentrate (makes about 5 cups):

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

To make Jamaica Popsicles:

  • 2 cups hibiscus flower/jamaica concentrate
  • 3/4 cup mango peeled, pitted diced
  • Chocolate morsels to taste optional
  • Shredded coconut to taste optional
  • For adult fun you can make them grown up and add some Rum!

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 minutes and turn off the heat. When cool, strain into a heat proof glass or plastic water jar. Add the sugar and lime juice, mix well, cover and refrigerate.

To make the popsicles:

  • Pour 2 cups of jamaica concentrate into 8, 4 ounce molds. Add pieces of mango, chocolate and coconut. Place in freezer until set and frozen, about 4 to 5 hours. Enjoy!

Notes

Paletas de Jamaica

Jamaica Water

Posted on by Pati Jinich

jamaica water
Print Recipe
5 from 6 votes

Jamaica Water

Jamaica Water recipe from Pati's Mexican Table Season 1, Episode 6 "Hibiscus Flowers"
Cook Time10 mins
Total Time10 mins
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

Plantain and Refried Bean Quesadillas

Posted on by Pati Jinich

Pati Jinich Plantain and Refried Bean Quesadillas
Print Recipe
5 from 4 votes

Plantain and Refried Bean Quesadillas

Plantain and Refried Bean Quesadillas recipe from Pati's Mexican Table Season 1, Episode 1 “Quesadillas”
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: pati's mexican table, Plantains, Quesadilla, refried beans
Servings: 6 to 8 quesadillas
Author: Pati Jinich

Ingredients

  • 1 pound yellow mature plantains
  • 3 1/2 teaspoons sugar
  • 2/3 cup refried beans store bought or home-made
  • Safflower or corn oil to fry

Instructions

  • Place the whole plantains in a large pot filled with boiling water. Simmer, partially covered, for 20 to 30 minutes, until they are thoroughly cooked. Remove from the water and let cool. Peel the plantains, slice, and place in a food processor along with the sugar. Process until smooth. If the dough seems to soft and runny, you may add some all purpose flour to thicken it a bit. You may also let it sit in the refrigerator, covered, for a half an hour so it will harden too.
  • Make round balls of about 1 to 2″. Press in between plastic rounds in a tortilla press or roll with a roller until you get a flat disk of about ¼”. Place about a tablespoon of refried beans right in the center and fold like a turnover. Press down along the edges so they will be tightly sealed.
  • In a large deep skillet set over medium heat, heat enough oil to have about an inch high. About 3 to 4 minutes later, when it is hot but not smoking, insert the quesadillas a few at a time. The oil should be bubbling around the quesadillas as you do. Let them fry, about 2 minutes on each side until nicely tanned and lightly crisped. Don’t let them brown too much. Remove them and place on a paper towel to drain excess of oil.
  • Serve with your favorite salsa.

Notes

Quesadillas de Plátano Macho con Frijolitos Refritos

Fresh Jí­cama and Orange Pico de Gallo

Posted on by Pati Jinich

jicama and orange pico
Print Recipe
4.67 from 3 votes

Fresh Jí­cama and Orange Pico de Gallo

Fresh Jí­cama and Orange Pico de Gallo recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Mexican
Keyword: Jicama, lime, orange, Peanuts, Pico de Gallo, piquí­n chiles, tajin
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1 large or 2 small jí­camas 1 1/2 pounds, peeled and cut into sticks
  • 3 oranges peeled and separated into segments or sliced
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablspoons olive oil
  • 1 teaspoon kosher or sea salt or more taste
  • 1 tablespoon dried ground chile Piquí­n or Tají­n or to taste
  • 1/2 cup shelled roasted peanuts chopped and toasted, not salted

Instructions

  • In a mixing bowl, whisk together the lime juice, olive oil, salt and pepper to create a vinaigrette.
  • Place the jí­camas and oranges in a salad bowl. Toss with the vinaigrette. Let it all marinate for about 10 minutes, either inside or outside of the refrigerator. Sprinkle with the peanuts and serve.

Notes

Pico de jí­cama y naranja

Street Style Cut-up Fruits and Vegetables

Posted on by Pati Jinich

Print Recipe
4.41 from 5 votes

Street Style Cut-up Fruits and Vegetables

Street Style Cut-up Fruits and Vegetables recipe from Pati's Mexican Table Season 2, Episode 2 “School Lunch with a Mexican Twist”
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Course: Antojos, Side Dish
Cuisine: Mexican
Keyword: carrots, cucumber, Jicama, mango, pineapple, piquí­n chiles, Vegetable, Vegetarian, watermelon
Author: Pati Jinich

Ingredients

  • 1 to 2 large mangoes
  • 1/2 pineapple
  • 1/4 watermelon
  • 1 cucumber
  • 4 large carrots
  • 1 jicama
  • Dried ground chile such as piquí­n
  • 3 limes or more to taste
  • Kosher or sea salt to taste

Instructions

  • Peel and slice the fruits and vegetables, you may do this ahead of time and store covered in the refrigerator. Sprinkle salt and chile to taste. Squeeze fresh lime juice on top. Mix and enjoy.

Notes

Frutas y verduras de carrito

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
4.2 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 mins
Cook Time2 mins
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

Mango Puff

Posted on by Pati Jinich

Print Recipe
4.86 from 7 votes

Mango Puff

Mango Puff recipe from Pati's Mexican Table Season 4, Episode 13 “Backyard Picnic”
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Mexican
Keyword: gelatin, lime, mango, pati's mexican table, Sweetened Condensed Milk
Servings: 12 individual gelatins
Author: Pati Jinich

Ingredients

  • 1 cup lukewarm water
  • 2 envelopes unflavored gelatin about 2 tablespoons
  • 1 14-ounce can sweetened condensed milk
  • 4 cups cubed mango fresh or thawed from frozen
  • 1 tablespoon fresh squeezed lime juice
  • 2 cups heavy whipping cream
  • 1 cup diced fresh mango or berries (optional for garnish)

Instructions

  • Pour 1 cup lukewarm water into a medium heatproof bowl and add 2 envelopes of unflavored gelatin. Stir and let rest until mixture puffs up, it will increase slightly in volume, about 3 minutes. Meanwhile, fill a small saucepan (that can hold the heatproof bowl) with 2 to 3 inches of water and bring to a simmer over medium-low heat. Place bowl with the gelatin mixture on top the saucepan, creating a water bath or double boiler. Let the bowl rest there, stirring occasionally, until gelatin completely dissolves, approximately 2 to 3 minutes. Remove from heat.
  • Pour the sweetened condensed milk into a blender along with the mango chunks and lime juice, puree until completely smooth. Add the diluted gelatin and blend on low speed for a few seconds to combine. Pour into a large mixing bowl. Let it begin to set as you whip up the cream.
  • In a stand mixer fitted with the whisk attachment, beat the heavy whipping cream until it holds soft peaks. Fold the whipped cream with the mango gelatin until fully combined.
  • Pour into individual gelatin molds or ramekins, cover tightly with plastic wrap, and refrigerate until completely chilled and set, at least an hour. Alternatively you can pour it onto a container, and let it chill and spoon onto bowls later.
  • When ready to serve, remove from the refrigerator and decorate with diced fresh mango or berries of your choice, if desired. Or if chilled in a large bowl, spoon onto individual bowls.

Notes

Gelatina de Mango

Guava Spritzer

Posted on by Pati Jinich

guava spritzer pati jinich
Print Recipe
5 from 3 votes

Guava Spritzer

Guava Spritzer recipe from Pati's Mexican Table Season 4, Episode 13 “Backyard Picnic”
Cook Time5 mins
Total Time5 mins
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

Baked Fruit Mixiote

Posted on by Pati Jinich

baked fruit mixiote
Print Recipe
5 from 2 votes

Baked Fruit Mixiote

Baked Fruit Mixiote recipe from Pati's Mexican Table Season 4, Episode 12 “Baked!”
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mexican
Keyword: baked fruit, banana leaves, blackberry, blueberries, fruit, mint, orange juice, pati's mexican table, peaches, vanilla, Vegetarian
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 cups freshly squeezed orange juice
  • 1 tablespoon vanilla extract
  • 1 tablespoon agave or maple syrup or honey
  • 2 large peaches pitted and cut into 6 wedges each
  • 1 cup blueberries
  • 1 cup blackberries
  • Banana leaves thawed from frozen
  • 12 fresh mint leaves
  • kosher or coarse sea salt
  • Kitchen twine

Instructions

  • In a small saucepan set over medium heat, bring the orange juice, vanilla and agave syrup to a simmer. Leave it at a steady simmer for 15 minutes or until it has reduced by half (to about 3/4 cup). Remove from the heat.
  • In a bowl, place all the fruit. Pour in the orange juice syrup and gently toss.
  • Pass the banana leaves over the open flame, steadily, without toasting them. Pass them slowly, just until you see them shine and they become fragrant. It’s steady and slow and should only take a few seconds.
  • Preheat the oven to 375 degrees.
  • Place one banana leaf in the bottom of a large baking dish.
  • Cut 12 pieces of about 14-inches in length. They should be between 8 and 10-inches wide. Arrange two cut pieces on top of each other, crossing one another. Place about 1/6 of the fruit mixture right in the middle, place a couple mint leaves on top and add a pinch of salt. Close as in a bundle, making a package and tying a piece of twine around it to close the package. Repeat with each bundle and place them in the baking dish.
  • Bake in the oven for about 20 to 25 minutes. Remove from the oven. Serve the bundles by themselves, or alongside ice cream, pound cake or cinnamon rolls.

Notes

Mixiote de Frutas 

Meringue Cake

Posted on by Pati Jinich

strawberry meringue cake
Print Recipe
4.17 from 6 votes

Meringue Cake

Meringue Cake recipe from Pati's Mexican Table Season 4, Episode 11 “Family Favorites”
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Mexican
Keyword: cake, egg whites, lime, mascarpone, Meringue, mexican vanilla, pati's mexican table, requesón, strawberries, whipped cream
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

For the meringues:

  • 7 large egg whites
  • 1 teaspoon freshly squeezed lime juice
  • 1 1/4 cup granulated sugar
  • 2 tablespoons cornstarch sifted

For the whipped cream filling:

  • 1 1/2 cups heavy cream
  • 8 ounces (1 cup) mascarpone or requeson cheese chilled
  • 1 teaspoon Mexican vanilla extract
  • 2 cups sliced strawberries plus more for garnish

Instructions

  • Preheat oven to 200 degrees.
  • Line two baking sheets with parchment paper and trace two circles, 8-inches in diameter, on each piece of parchment paper, four circles altogether between the two pans.
  • In the bowl of a standing mixer with the whisk attachment, beat the egg whites and lime juice on medium speed until frothy, about 3 to 4 minutes. Continue beating and start adding the granulated sugar slowly, about 2 tablespoons at a time, until completely combined and the mixture holds stiff peaks, about 2 to 3 more minutes. The meringue should appear white and glossy.
  • Remove the bowl from the stand, sift the cornstarch into the meringue, and use a rubber spatula to gently fold and completely incorporate the cornstarch. Transfer the meringue to the prepared baking sheets, dividing evenly between the 4 8-inch measured circles. Use the spatula to spread it into even circles; you will be able to make some nice wavy shapes.
  • Bake for 1 hour, then reduce the temperature to 175 degrees. Let the meringue dry in the oven for another 4 to 6 hours. The outside should be crisp, and they should be easy to remove from the parchment. Set aside to cool completely.
  • In the bowl of a standing mixer with the whisk attachment, whip the heavy cream and mascarpone cheese until soft peaks form. Add the vanilla and continue to beat until stiff peaks form.
  • Transfer 1 1/4 cups of the whipped mascarpone cream to a medium bowl and fold in the sliced strawberries. Set aside.
  • To assemble the cake, place a round of meringue on platter and spoon about 1 1/4 cup whipped cream onto the center, then spread to cover. Top with the second meringue and spread on the strawberry and whipped cream mixture. Top with the third meringue and another 1 1/4 cup whipped cream. Top with the final meringue. Serve in slices with more fresh strawberries.

Notes

Pastel de Merengue

Chardonnay Mango Pecan Tart

Posted on by Pati Jinich

chardonnay mango tart
Print Recipe
4.15 from 7 votes

Chardonnay Mango Pecan Tart

Chardonnay Mango Pecan Tart recipe from Pati's Mexican Table Season 4, Episode 2 "Adventures in San Miguel"
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Breakfast, Dessert
Cuisine: American, Latin American, Mexican
Keyword: apricot, champagne, jamaica, Kent, mango, pastry cream, Pecan, Pie, tart
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 3 large, ripe champagne or Kent mangoes

For the crust:

  • 1 1/2 cups pecans
  • 1 cup all-purpose flour
  • 1/4 cup dark brown sugar
  • Pinch kosher or coarse sea salt
  • 1 large egg
  • 4 tablespoons cold butter

For the Pastry Cream:

  • 1 cup milk
  • 1 tablespoon vanilla extract
  • 3 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons cornstarch

For the glaze:

  • 1/4 cup apricot jam
  • 1/4 cup chardonnay from a bottle that you would like to drink

Instructions

For the crust:

  • Preheat the oven to 375°F. Place the pecans in the bowl of a food processor. Pulse a few times until finely ground. Add the flour, sugar and salt and pulse again a few times until combined. Add an egg and the butter, pulse again a few times until thoroughly mixed and the butter has broken into the smallest of pieces, making it hard to distinguish it from the mix. The mix should resemble a coarse meal; it will not appear to be a homogeneous dough, but it will be all crumbles. That’s what you want.
  • Turn all the pecan mix into a tart pan with a removable ring. Press into bottom of the pan with your hands, leveling it all around. As you press, the mix will start looking like dough. Press a bit to the sides to form a 1/4-inch border all around.
  • Bake for 15 minutes, until cooked through and appears to be lightly golden. Let it cool completely.

For the pastry cream:

  • In a medium saucepan, set over medium heat, pour in the milk and vanilla, stir well with a whisk and let it come to a simmer. Just until it begins bubbling around the edges. Remove from heat.
  • In a medium bowl, beat the egg yolks along with the sugar and the cornstarch. Slowly, in a thin stream and with the help of a ladle, pour the milk into the beaten eggs, whisking along to combine thoroughly until all the milk mixture has been poured. Transfer it all back into saucepan. Set over medium heat, stirring occasionally and keeping a good eye on it, let it come to a simmer. Simmer for about 1 to 2 minutes, until it thickens to thick cream consistency. You may stir with a spatula as it simmers so it doesn’t stick to the bottom. Remove from heat. Let it cool, wrap with plastic wrap and place in refrigerator until ready to use.

For the glaze:

  • In a small saucepan, combine the jam with the wine. Set it over medium heat. Stir or whisk a couple times, until it dissolves and it begins to simmer. Let it simmer 1 to 2 minutes. Set aside.

To assemble the tart:

  • When ready to assemble the tart, vertically slice the cheeks of the mangoes. With a small knife, cut around the cheeks to make it easy to remove from the skin, and scoop out with a spoon. Cut the cheeks into slices.
  • Pour the pastry cream onto the crust. Place the mango slices, going around the tart until you reach the center. With a pastry brush, brush the glaze all over the mangoes. If the glaze has cooled, heat for a few seconds until it becomes liquid again.
  • Place the tart in the refrigerator at least for an hour to set and chill.

Notes

Tarta de Nuez con Mango

Juju’s Mango Smoothie

Posted on by Pati Jinich

Print Recipe
4.84 from 6 votes

Juju’s Mango Smoothie

Juju’s Mango Smoothie recipe from Pati's Mexican Table Season 4, Episode 1 "Good Morning, Mexico!"
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Drinks
Cuisine: Mexican
Keyword: banana, breakfast, mango, orange juice, pati's mexican table, smoothie, vanilla
Servings: 3 cups
Author: Pati Jinich

Ingredients

  • 2 cups diced fresh mango or thawed from frozen
  • 1 teaspoon Mexican vanilla extract
  • 2 cups orange juice preferably fresh squeezed
  • 1 ripe banana sliced

Instructions

  • Combine the mango, vanilla, orange juice, and banana in a blender and puree until smooth. Add a couple handfuls of ice cubes and puree until well blended.


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