Baja California Norte
The Original Caesar Salad
Red Tortillas
Red Tortillas
Red Tortillas from Pati's Mexican Table Season 11, Episode 7 "Cantina Culture"
Servings: 16 tortillas
Ingredients
- 3 guajillo chiles stemmed and seeded
- 2 garlic cloves
- 1 ripe Roma tomato
- 2 cups masa harina
- 1/2 teaspoon kosher or coarse sea salt
Instructions
- In a small saucepan, add the guajillos, garlic and tomato. Cover with water. Bring to a boil over medium-high heat and cook for about 10 minutes, until the tomato has softened and become mushy and chiles have rehydrated. Place the tomato, chiles, and garlic along with a cup of the cooking liquid in the jar of a blender and puree until completely smooth. Pass through a strainer into a 2 cup measuring cup. You will use 1½ cups, if there isn't enough, add a bit more of the cooking liquid.
- In a medium bowl, combine the masa harina and salt. Gradually stir in the 1½ cups guajillo sauce as you knead it all in. Continue to knead, until completely incorporated and smooth, about 2 to 3 minutes. Set aside and cover with a kitchen towel.
- Preheat a comal, cast iron, or nonstick skillet over medium-high heat. Line your tortilla press with a couple plastic pieces cut into rounds (produce bags from the grocery bags are perfect candidates for this). Place a small bowl with water next to you.
- Divide the masa balls into 16 pieces, keep in the bowl and keep covered. One by one, roll each piece of dough into a ball, use water to moisten your hands if you need to. Open the tortilla press, set a piece of plastic on the base. Top with a ball of dough and cover the ball with the second piece of plastic. Gently press down, one or two times, until you get a thin tortilla of about ⅛-inch thick and 5 to 6-inches round.
- Let it cook without moving for about 40 to 60 seconds on the first side, until you see a change in the color of the bottom of the tortilla and it begins to speckle as if making sand dunes, but not dark brown specks. Flip the tortilla and cook for about 60 to 90 seconds, until beginning to freckle and brown. Flip again, and on this second flip, after 15 to 20 seconds, the tortilla should puff. If it doesn't, you can gently poke with your fingers. Let it cook for another 20 to 30 seconds more, until it is fully cooked and place it in a clean kitchen towel or tortilla holder. Repeat with the rest of the masa balls.
Notes
Tortillas Rojas
Chorizo Stuffed Pork Roast with Three Chiles Adobo
Chorizo Stuffed Pork Roast with Three Chiles Adobo
Chorizo Stuffed Pork Roast with Three Chiles Adobo from Pati's Mexican Table, Season 7, Episode 1 "Tijuana’s Culinary Revolution"
Servings: 6 Servings
Ingredients
For the marinade:
- 2 pasilla chiles stemmed and seeded
- 2 ancho chiles stemmed and seeded
- 2 guajillo chiles stemmed and seeded
- 1 garlic clove
- 1 ripe tomato
- 2 tablespoons white distilled vinegar
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1 teaspoon dried oregano
- 1 teaspoon kosher or sea salt or to taste
- freshly ground black pepper
- 3 pounds boneless pork loin butterflied to ¼” thickness
For the filling:
- 1 tablespoon vegetable oil
- 1/2 pound Mexican chorizo casings removed, chopped
- 3 ounces bacon slices coarsely chopped
- 1/2 cup chopped white onion
- 1/2 cup chopped celery
- 1 Granny Smith or a tart green apple, peeled and diced
- 1 ripe plantain peeled and diced
- 1/3 cup slivered almonds
- 1/2 teaspoon kosher or sea salt
Instructions
For the marinade:
- Place the pasilla, ancho and guajillo chiles along with the garlic and tomato in a saucepan. Cover with water, set over medium-high heat, bring to a boil and simmer for 10 minutes, or until the chiles are rehydrated and the tomato is cooked and mushy.
- Using tongs or a slotted spoon, place the cooked vegetables into the jar of a blender, and add 1 cup of their simmering liquid along with the white distilled vinegar, cumin, allspice, oregano, salt and pepper. Puree until completely smooth.
- You can ask the butcher to butterfly the pork loin at ¼” thickness, or you can do it yourself: Using a sharp knife, make a 1/4" deep horizontal cut into the center of the loin, then pull the cut piece back without detaching and continue making 1/4" cuts as if rolling out a fruit roll or plastic wrap. Place the loin between two large pieces of plastic wrap or wax paper and pound to even out the thickness of the meat, as well as tenderize a bit. If the butterflied meat is way too big, cut in half, so that you have two pieces of about 10”x5”.
- Pour about half of the marinade into the bottom of a large baking dish. Place the butterflied loin in the dish so that the bottom of the meat gets covered in marinade. Pour the rest of the marinade on top of the loin and spread to cover.
- Set a rack in the middle of the oven and preheat to 325 degrees Fahrenheit.
For the filling:
- Heat the oil in a large skillet over medium-high heat. When hot, cook the chorizo for 3 to 4 minutes. Once the chorizo starts rendering its fat and browning a bit, add the bacon and cook for 2 to 3 minutes, until it begins to brown. Add the onion, celery, apple and plantain, and cook until softened and cooked through, about 6 to 7 minutes. Add the almonds and salt, stir and remove from heat.
- Scrape the filling onto the butterflied loin - if you have two pieces, divide it among both pieces. Spread all over, leaving about an inch around the edge so the filling doesn’t escape as you roll up the loin. Gently roll up the loin, without trying to pack or squeeze as you do - just try to contain the filling within the loin.
- Place the rolled loin on a chopping board, and using butcher’s twine, roast tie the loin at intervals of about 1” from top to bottom. Return it to the the baking dish with the marinade, cover with aluminum foil and roast for 50 minutes. Raise heat to 400, remove the baking dish from oven, carefully take off the foil, and place back in the oven uncovered. Roast for another 25 to 30 minutes, until the meat has reached an internal temperature of at least 145 degrees and the top has beautifully browned. Remove from the oven, cover loosely with aluminum foil, and let it sit for at least 10 minutes before cutting off the twine and slicing.
- To serve, slice and place on a platter, then pour the remaining marinade from the baking dish on top.
Notes
Lomo Relleno a los Tres Chiles
Governor Shrimp Tacos
Governor Shrimp Tacos
Governor Shrimp Tacos recipe from Pati's Mexican Table Season 7, Episode 1 "Tijuana’s Culinary Revolution"
Servings: 6 Tacos
Ingredients
- 4 tablespoons unsalted butter
- 1 1/2 white onion slivered
- 2 poblano chiles stemmed, seeded, slivered
- 5 garlic cloves finely chopped
- 2 ripe Roma tomatoes cored, seeded, slivered
- 3 tablespoons sauce from chipotles in adobo
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon kosher or sea salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 1 1/2 pounds (about 11-15) shelled large shrimp cut into large chunks
- 3 cups shredded Oaxaca, mozzarella, asadero or Muenster cheese
- 6 to 8 flour or corn tortillas
- Sliced avocado for garnish
- 1 Chile Manzano sliced and mixed with the juice of a lime, 1/4 red onion and salt to taste
Instructions
- Heat the butter in a large nonstick skillet set over medium-high heat. Once it melts and begins to bubble, add the onion and poblano and cook until wilted, about 3 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Incorporate the tomatoes, cook for a minute, and as they begin to soften, add the sauce from the chipotles in adobo, tomato paste, Worcestershire sauce, salt and pepper. Stir well, cook for another minute, then add the shrimp and cook just until they change color, about 1 to 2 minutes. Turn off heat and scrape into a bowl to prevent the shrimp from overcooking.
- On a preheated comal set over low heat, heat the tortillas on both sides for a minute. Add about 1/2 cup of shredded cheese onto each one. Once the cheese begins to melt, add a generous amount of the shrimp mixture, fold in half and continue heating until cheese has completely melted and the tortillas have begun to lightly brown and create a crust.
- Serve with sliced avocado and Manzano chiles and onion.
Video
Notes
Tacos Gobernador de Camarón
Drowned Tortas
Drowned Tortas
Drowned Tortas, recipe from Pati's Mexican Table Season 7, Episode 2 "Tijuana: Stories from the Border"
Servings: 8 to 10 Servings
Ingredients
To make the tomato salsa:
- 1 1/2 pounds ripe Roma tomatoes coarsely chopped
- 1 garlic clove
- 1/4 cup chopped white onion
- 1/2 teaspoon dried marjoram
- 1 teaspoon dried oregano
- 2 whole cloves
- 1/2 teaspoon kosher or sea salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 cups chicken broth or water more or less to taste
To make the spicy salsa:
- 5 to 8 chiles de arbol stemmed, more or less to taste
- 1 pound ripe Roma tomatoes
- 3 garlic cloves
- 1/2 cup coarsely chopped white onion
- 2 tablespoons white distilled vinegar
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher or sea salt or to taste
- 1 tablespoon vegetable oil
To assemble:
- 3 pounds Brown Sugar Carnitas
- 8 to 10 birotes or crusty baguettes cut into individual portions
Instructions
To make the tomato salsa:
- Place all the tomatoes, garlic, onion, marjoram, oregano, cloves, salt, and pepper into the jar of a blender and puree until completely smooth.
- Heat the oil in a saucepan over medium heat. Once very hot, but not smoking, pour in the tomato sauce. Cover partially with a lid and cook for 5 minutes, until the sauce thickens and seasons. Add the chicken broth, stir, and cook a couple minutes more. Turn off the heat and set aside.
To make the spicy salsa:
- Heat a comal or skillet over medium heat. Once hot, add the chiles de arbol, and toast for about 1 minute, flipping them around as they do. Remove and set aside.
- Place the tomatoes and garlic in a saucepan, cover with water, and place over medium-high heat. Simmer for about 10 minutes, until the tomatoes are cooked and mushy. Using a slotted spoon or tongs, transfer the tomatoes and garlic to the jar of a blender, along with a cup of their cooking liquid, the toasted chiles de arbol (you can add gradually if you choose), onion, vinegar, cumin and salt. Puree until completely smooth. Taste for vinegar, salt and heat, and adjust accordingly.
- Heat the oil in saucepan over medium heat. Once hot, add the pureed sauce, partially cover, and cook for 2 to 3 minutes, until thickened, darkened and seasoned.
To assemble the tortas ahogadas:
- Have the warm carnitas shredded, the bread lightly toasted and the salsas heated.Slice the birotes to create a pocket for the filling, without cutting all the way through. One at a time, with the opening towards the ceiling, tuck in copious amounts of carnitas. Cut in half, place in a soup bowl or deep plate that can withhold sauces. Pour the tomato sauce on top first, and then ladle on as much spicy sauce as each guest desires.
Notes
Tortas Ahogadas
Border Pintos
Border Pintos
Border Pintos from Pati’s Mexican Table Season 7, Episode 4 "Baja Breakfast"
Servings: 6 to 8 Servings
Ingredients
- 1 pound pinto beans rinsed
- 1/2 white onion
- 2 teaspoons kosher or sea salt or to taste
- 2 tablespoons vegetable oil
- 1/2 pound Mexican chorizo casings removed, chopped
- 1/2 pound thick sliced bacon chopped
- 1 ripe Roma tomato cored and diced
- 2 to 3 poblano chiles charred, sweated, skin removed, cut into strips
- 1 cup queso fresco crumbled, for garnish
Instructions
To cook the pintos:
- Place rinsed pintos in a large pot, cover with 3 liters of water, drop in the onion half and bring to a boil over medium-high heat. Reduce heat to medium and keep at a constant simmer, covering partially with a lid, for an hour. Check the beans from time to time to make sure they are not drying out. If they are, add a couple cups of hot water. Once they are cooked and soft, and should be very soupy, add the salt, remove the onion, stir and set aside.
Note:
- You may substitute for 2 15-ounce cans of already cooked pintos. Heat with 2 cups water, season with salt to taste and set aside.
To make the Border Pintos:
- Heat the oil in an extended skillet or casserole over medium-high heat. Once hot, add the chorizo and cook for 4 to 5 minutes, stirring occasionally, until it has started to brown and has rendered its fat. Add the bacon, stir and cook for 3 to 4 minutes, until it begins to brown. Add the tomato and poblanos, stir and cook for a couple minutes. Incorporate the cooked pintos and all their cooking broth, let them come to a simmer, then reduce to medium heat and cook for 7 to 8 minutes. Until the beans are nicely seasoned, all the flavors have come together, and you see some lovely puddles of red fat over the top. Turn off heat. Crumble the queso fresco over the top before serving.
Notes
Frijoles Fronterizos
Dance with your Wife Guajillo Migas
Dance with your Wife Guajillo Migas
Dance with your Wife Guajillo Migas recipe from Pati's Mexican Table Season 7, Episode 4 "Baja Breakfast"
Servings: 4 to 5 Servings
Ingredients
For the tortilla chips:
- 12 Corn Tortillas cut into rectangles or bite size pieces
- Vegetable oil for frying
- Kosher or sea salt to season the chips
For the guajillo salsa:
- 3 guajillo chiles stemmed and seeded
- 2 garlic cloves
- 3/4 pound (or 12 ounces) ripe Roma tomatoes
- 1 1/2 cups chopped cilantro leaves and upper part of the stems
- 1 teaspoon kosher or sea salt
For the migas:
- 5 large eggs lightly beaten
- 3 scallions white and light green parts thinly sliced
- 1/4 cup fresh cilantro leaves
- 1 ripe avocado pitted and sliced
Instructions
To make the tortilla chips:
- Heat enough oil to reach 1” in a heavy bottomed skillet or casserole, set over medium heat, for at least 5 minutes. Test the oil with a tortilla piece, once the oil is actively bubbling around the tortilla, it is ready. Add a batch of the cut tortillas without overcrowding the pan; they shouldn’t be on top of each other. Fry for 2 to 3 minutes, until they crisp up and achieve a golden color (don’t let them brown or they will burn). Remove with a slotted spoon or spider and place on a plate covered with paper towels to drain. Immediately sprinkle on salt to taste and continue with the rest of the tortilla pieces in batches until done. Reserve the frying oil.
To make the guajillo salsa:
- Place the chiles, garlic and tomatoes in a saucepan, cover with water and set over medium-high heat. Simmer for 10 minutes, until the tomatoes are cooked and mushy, and the chiles are rehydrated. Place the cooked chiles, garlic and tomatoes into the jar of a blender, along with ½ cup of their cooking liquid, the cilantro, and salt, and puree until completely smooth.
To make the migas:
- In an extended skillet or casserole, heat 1 tablespoon of the oil from frying the tortilla pieces and set over medium heat. Once hot, add all the tortilla chips and let them reheat for a minute or two. Pour in the beaten eggs, and once they begin to set, add the guajillo salsa. Gently begin to fold until everything is covered with the salsa, and the eggs are cooked, just a couple minutes. Remove from the heat, top with scallions, cilantro and avocado. Serve.
Notes
Migas en Salsa de Guajillo a la Baila con tu Mujer
Bananas and Raspberries in Lime Syrup
Bananas and Raspberries in Lime Syrup
Bananas and Raspberries in Lime Syrup from Pati’s Mexican Table Season 7, Episode 4 "Baja Breakfast"
Servings: 4 Servings
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
Arugula Avocado Salad with Date and Walnut Vinaigrette
Arugula Avocado Salad with Date and Walnut Vinaigrette
Arugula Avocado Salad with Date and Walnut Vinaigrette from Pati's Mexican Table, Season 7, Episode 5 "Mexican Wine Country"
Servings: 4 to 5 Servings
Ingredients
- 1/2 cup olive oil
- 1/4 cup vegetable oil
- 6 unpeeled garlic cloves
- 2 to 3 chiles de arbol stemmed
- 1 copious spoonful fresh oregano leaves or from 2 to 3 sprigs of oregano
- 1/3 cup sherry vinegar
- 1/4 teaspoon dijon mustard
- 1 teaspoon kosher or sea salt
- 4 to 6 medjool dates pitted and finely chopped
- 2/3 cup walnuts
- 5 to 6 ounces baby arugula
- 1 to 2 ripe avocados halved, pitted, diced
- 1/2 cup crumbled queso fresco
Instructions
- Heat the olive oil and vegetable oil in a small saucepan set over low heat, add the unpeeled garlic cloves and chiles de arbol and let them cook for 8 to 10 minutes. The oils should be gently bubbling. Remove from heat and add in the fresh oregano leaves. Set aside to cool slightly.
- With a slotted spoon, remove the garlic cloves from the oil and, when cool enough to handle, peel off their skin. Place them into the jar of a blender along with the oils, chiles de arbol, oregano leaves, vinegar, mustard and salt. Puree until completely smooth. Scrape into a bowl and set the vinaigrette aside.
- Place a saute pan over medium-low heat. Once hot, add the walnuts and toast for 2 to 3 minutes, stirring as they begin to lightly brown. Remove from the heat, let cool and chop.
- Incorporate the chopped walnuts and dates into the vinaigrette, toss and let sit. You can make the vinaigrette 12 hours ahead of time. Stir before using.
- In a salad bowl, toss the arugula with the vinaigrette. Top with avocado chunks and queso fresco. Serve.
Notes
Ensalada de Arúgula y Aguacate con Vinagreta de Dátil y Nuez de Castilla
Brown Sugar Carnitas
Brown Sugar Carnitas
Brown Sugar Carnitas from Pati's Mexican Table, Season 7, Episode 2 "Tijuana: Stories from the Border"
Servings: 8 Servings
Ingredients
- 1 cup lard, vegetable shortening or oil
- 3 to 4 pounds boneless pork shoulder or butt fat on, cut into 3” chunks
- 4 teaspoons kosher or sea salt divided
- 1 teaspoon freshly ground black pepper
- 2 cups milk divided
- 2 garlic cloves
- 1/4 white onion coarsely chopped
- 2 bay leaves
- 1/2 cup brown sugar
Instructions
- Heat the lard in a large Dutch oven or heavy casserole over medium-high heat. Season the meat with 2 teaspoons of the salt and the black pepper. Once the lard has melted, add the meat, brown on all sides, stirring and flipping as it does, for about 10 to 12 minutes.
- In the jar of a blender, pour 1 ½ cups of the milk and add the garlic, onion and remaining 2 teaspoons of salt. Puree until smooth. Pour over the meat and let it come to a simmer, then reduce heat to medium-low, drop in the bay leaves, and cover. Cook covered for 1 hour and 15 minutes, flipping the chunks of meat a couple times in between.
- In a small bowl, combine the remaining ½ cup milk with the sugar. Pour over the carnitas, stir, and let them continue to cook, uncovered, for another 4 to 5 minutes. Turn off the heat.
- With a slotted spoon, remove the meat and place in a bowl. Shred with a couple forks, add a couple tablespoons of the seasoned fat remaining in the casserole and toss.
Notes
Carnitas Caramelizadas
Garlic and Cumin Rubbed Chicken
Garlic and Cumin Rubbed Chicken
Garlic and Cumin Rubbed Chicken from Pati's Mexican Table, Season 7, Episode 5 "Mexican Wine Country"
Servings: 4 to 5 Servings
Ingredients
- 4 ancho chiles stemmed and seeded
- 2 dried chipotle chiles stemmed and seeded, moritas
- 15 garlic cloves
- 2 teaspoons cumin seeds
- 2 teaspoons kosher or sea salt or more to taste
- 1/3 cup olive oil plus more for greasing the baking sheet
- 1 3-4 pound chicken cut up into 10 serving pieces (breasts cuthalf)
- 1 cup chicken broth
Instructions
- Place the ancho and chipotle chiles in a saucepan, cover with water and set over medium-high heat until it comes to a boil. Simmer at medium heat for 10 minutes, until the chiles are completely rehydrated.
- Place the rehydrated chiles into the jar of a blender, along with 1/2 cup of their simmering liquid, the garlic, cumin seeds, salt and olive oil. Puree until completely smooth. Scrape into a bowl and let it cool.
- Place the chicken in a container and cover completely with the garlic and cumin marinade. You can marinate it covered in the refrigerator up to two days. But you may also roast it right away without marinating ahead of time.
- If you marinated the chicken ahead of time, remove it from the refrigerator. Preheat oven to 450 degrees Fahrenheit.
- Generously grease a baking pan with oil. Place the chicken on the pan skin side down and sprinkle with a little salt. Put it in the oven and roast for 15 minutes. Carefully remove it from the oven, reduce the temperature to 375 degrees, flip over the chicken pieces and spoon any of the marinade on the bottom of the pan over the chicken pieces. Pour the chicken broth onto the bottom of the pan and return to the oven. Roast for 45 to 50 more minutes, or until the chicken is cooked through and the juices run clear – and there are barely any juices when pierced with a knife.
Notes
Pollo Ajocomino
Mango Lime Tart
Mango Lime Tart
Mango Lime Tart from Pati's Mexican Table, Season 7, Episode 5 "Mexican Wine Country"
Servings: 8 Servings
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
Cali-Baja Fish Tacos
Cali-Baja Fish Tacos
Cali-Baja Fish Tacos recipe from Pati's Mexican Table Season 7, Episode 3 "Ensenada's Epic Seafood"
Servings: 6 Servings
Ingredients
- 2 egg whites
- 1 cup all-purpose flour plus extra flour for dusting the fish
- 1 teaspoon kosher salt or sea salt or to taste, plus more to season the fish
- 1/8 teaspoon ground cumin
- 1 cup Mexican beer preferably a light beer (but anything short of a very dark bitter beer will work)
- Safflower or canola oil for frying
- 1 pound mild firm white fish such as cod, haddock, or halibut, cut into 1x4-inch strips
- Freshly ground black pepper to taste
Instructions
- In the bowl of a standing mixer, set with the paddle attachment, beat the egg whites at medium speed until stiff, but not dry, peaks form. Remove the bowl from the mixer.
- In another bowl, combine the all-purpose flour with the salt and cumin and whisk in the Mexican beer. In 4 additions, gently fold the flour mixture into the egg whites, taking care not to deflate the egg whites.
- Pour the oil into a heavy, wide skillet or casserole to a depth of ¼” and heat over medium heat for at least 5 minutes. Test the heat by dipping a wooden spoon or the tip of a piece of fish into the oil: it should bubble happily around whatever you introduce into it. Set a cooling rack on a baking sheet and cover the rack with paper towels. If you don’t have a cooling rack, just cover the baking sheet with paper towels.
- While the oil is heating, you can season and flour the fish strips. Season them lightly with salt and pepper. Place flour on a plate, and gently press each fish strip into the flour, flip over and flour the other side. Tap off excess flour and place on the rack.
- When the oil is hot, one by one, dip the floured fish strips into the batter and immediately, but gently, place into the hot oil. Add as many as you can without crowding the pan. Fry until crisp and lightly golden brown, which should take 2 to 3 minutes; then flip and fry on the other side, for another 2 to 3 minutes or until crisp and lightly golden.
- Remove with tongs - the type with the heat-proof coating on the ends are best, if you want to avoid tearing the batter - or a slotted spoon and place on the paper towel-covered rack. Cover loosely with foil to keep warm. Serve on a flour tortilla with salsa macha and creamy slaw. Optional, pickled red onion and a jalapeño marinated in fresh squeezed lime juice and salt to taste.
Notes
Tacos de Pescado Cali-Baja
Creamy Green Slaw
Creamy Green Slaw
Creamy Green Slaw from Pati’s Mexican Table Season 7, Episode 3 "Ensenada’s Epic Seafood"
Servings: 3 cups approximately
Ingredients
- 1/4 cup Mexican style cream or crema
- 1/4 cup mayonnaise
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon white vinegar
- Freshly ground black pepper to taste
- Kosher or sea salt to taste
- 3 cups shredded green cabbage
- 3 thinly sliced scallions
Instructions
- Combine the cream, mayonnaise, orange juice, vinegar, black pepper and salt in a large bowl and mix well. Add the cabbage and scallions and toss with the dressing. Taste and adjust salt.
Notes
Ensaladita de Col
Whole Fried Snapper with Hibiscus, Epazote and Oregano
Whole Fried Snapper with Hibiscus, Epazote and Oregano
Whole Fried Snapper with Hibiscus, Epazote and Oregano from Pati's Mexican Table, Season 7, Episode 8 "Road Trippin’ with Javier Plascencia"
Servings: 4 to 6 Servings
Ingredients
- 1 cup dried hibiscus flowers chopped
- 1/4 cup dried epazote leaves
- 1/4 cup dried oregano
- 2 to 3 chiles de arbol stemmed, toasted and chopped
- 1 cup tablespoon all-purpose flour plus 1 tablespoon to coat the fish
- 2 1/2 teaspoons kosher or sea salt divided, more to taste
- 1 teaspoon freshly ground black pepper
- Zest of 1 lime
- Zest of 1 orange
- Vegetable oil for frying fish
- 4 to 6 whole mojarras (or 2-3 pounds red snapper) opened and cleaned up
- Juice of 2 limes
- Juice of 2 oranges
- 1/2 cup sliced scallions white and light green parts
- 1/2 cup chopped cilantro leaves and upper part of the stems
- Corn tortillas to serve
Instructions
- To make the hibiscus powder: In a food processor, add the chopped hibiscus flowers, dried epazote, dried oregano, chiles de arbol, 1 tablespoon flour, 2 teaspoons of the salt and the black pepper. Pulse until completely ground. Incorporate the lime and orange zest, pulse again until mixed. Set aside.
- Fill a large heavy cast iron pan or casserole halfway with oil set over medium heat to preheat.
- Meanwhile, spread 1 cup of flour on a baking sheet. Rinse the fish and pat dry very well. Using a sharp knife, make 3 to 4 diagonal slices into both sides of the fish, going into the skin and meat, but stopping at the bones. Reserve 3 tablespoons of the hibiscus powder and set aside. Use the remaining hibiscus powder to season inside of the slices and over the fish. Then, one by one, place the seasoned fish on the baking sheet and pat them with the flour, giving them a light coat.
- Test the oil with a small piece of fish to make sure that it will actively bubble around the fish. Then, one by one or two by two, without crowding the pan, drop in the fish and fry for 6 to 8 minutes per side, making sure that it is completely cooked – the meat should flake with a fork.
- Transfer to a cooling rack or a cutting board covered with paper towel. Once you are done with all the fish, and they have drained, place on a large platter.
- To make the hibiscus citrus chunky, chunky sauce: Combine the 3 reserved tablespoons of hibiscus powder, the lime juice, orange juice, and ½ teaspoon of the salt in a small mixing bowl. Stir and add the scallions and cilantro, mix well. Taste and add more salt if need be.
- Serve the fish along with the hibiscus citrus chunky, chunky sauce and warm corn tortillas.
Notes
Huachinango Frito con Jamaica, Epazote y Orégano
Jalapeño Garlic Crispy Potatoes
Jalapeño Garlic Crispy Potatoes
Jalapeño Garlic Crispy Potatoes from Pati's Mexican Table, Season 7, Episode 8 "Road Trippin’ with Javier Plascencia"
Servings: 4 to 5 Servings
Ingredients
- 3 pounds red bliss potatoes rinsed, cut into bite size chunks
- 5 tablespoons olive oil divided
- 1 1/4 teaspoons kosher or sea salt divided, more to taste
- 7 cloves of garlic pressed or finely chopped
- 1 jalapeño stemmed and finely chopped (keep the seeds)
Instructions
- Set a rack on the upper third of the oven and preheat to 425 degrees Fahrenheit.
- Place the potatoes in 9”x13” baking dish. Toss with 3 tablespoons of the olive oil and a teaspoon of the salt. Roast for 45 minutes.
- In a small bowl, combine the remaining 2 tablespoons olive oil with the garlic, jalapeño, and the remaining ¼ teaspoon salt, mix well.
- After 45 minutes, remove potatoes them from the oven and toss with the jalapeño mix, scraping the bottom of the baking dish as you do. Mix well and place back in the oven for another 35 minutes, flipping and scraping once in between, until completely crisped up. Serve.
Notes
Papas Crujientes con Ajo y Jalapeño
Tomato and Avocado Salad with Queso Fresco
Tomato and Avocado Salad with Queso Fresco
Tomato and Avocado Salad with Queso Fresco from Pati's Mexican Table, Season 7, Episode 8 "Road Trippin’ with Javier Plascencia"
Servings: 6 Servings
Ingredients
- 4 large beefsteak or heirloom tomatoes cut into wedges
- 1/4 red onion slivered
- 1 ripe avocado sliced
- 1/2 teaspoon kosher or sea salt plus more to season the dressing
- Freshly cracked black pepper to taste
- 2 tablespoons white distilled vinegar
- 2 tablespoons lime juice
- 1/2 teaspoon brown sugar
- 1/4 cup extra virgin olive oil
- 1/2 cup queso fresco crumbled
Instructions
- Arrange the tomatoes, onion and avocado on a platter. Season with 1/2 teaspoon salt and a few cracks of pepper.
- In a large bowl, whisk together the vinegar, lime juice, sugar and oil. Season with salt and pepper to taste. Set aside.
- Drizzle the dressing over the platter and sprinkle the queso fresco evenly over the top. Finish with a little more salt and pepper. Serve at room temperature.
Notes
Ensalada de Jitomate y Aguacate con Queso Fresco
Flour Tortillas
Flour Tortillas
Flour Tortillas from Pati’s Mexican Table Season 7, Episode 3 "Ensenada’s Epic Seafood"
Servings: 16 Tortillas
Ingredients
- 1 pound all-purpose flour or about 4 cups plus more to roll out tortillas
- 1 teaspoon kosher or sea salt
- 2/3 cup vegetable shortening or lard
- 1 cup lukewarm water
Instructions
- In a mixing bowl, combine the flour, salt and vegetable shortening with your hands, slowly incorporate the lukewarm water and mix until it can come together into a ball. Transfer to the counter and knead for about 2 to 4 minutes, until it is smooth like play dough.
- Divide the dough into halves until you have 16 balls of dough. Place them on a floured sheet or board, cover with a clean kitchen towel and let them rest for 25 to 35 minutes.
- Heat your comal or ungreased cast iron or non-stick skillet over low heat. On a lightly floured surface, roll out each ball with a floured rolling pin, rotating 5 or 6 times until you get a 7” round.
- Place the tortilla on the already heated comal or skillet. You will hear a faint sizzle. After 40 to 50 seconds, when there are brown freckles on the bottom side and there are air bubbles puffed up all over the tortilla, flip over. Cook for 40 to 50 seconds more, until the other side is freckled and the tortilla puffs up even more, like pita bread.
Notes
Tortillas de Harina
Baja California Norte
Home to the quintessential border town of Tijuana and a cultural melting pot with an exciting regional cuisine in the making
The northernmost state on Mexico’s Baja California Peninsula, Baja California Norte neighbors California to the south and is home to the quintessential border town with San Diego, Tijuana. It is inhabited by a melting pot of people from all over Mexico and from around the world with an exciting regional cuisine in the making. The state’s semi-dry Mediterranean like climate makes it ideal for vineyards in the up-and-coming Valle de Guadalupe wine-making region.
Dive into Baja California Norte Content →
Episode 1: Fronterizos of the Golden Coast
Pati travels along the California-Mexico border, one of the world’s busiest crossings, to meet the fronterizos of the golden coast and experience the melding of cultures, cross-border collaborations, and explosive creativity and growth. In San Diego, she discusses multicultural identity with journalist Jean Guerrero and continues the conversation with muralist Michelle Guerrero, a.k.a “MR. B BABY.” Then she joins in a collaboration between San Diego and Tijuana’s gay men’s choruses. She explores culinary innovation in Baja California meeting the “godfather” of Mexican wine, Hugo D’Acosta. In Tijuana, she tastes the original Caesar Salad and gets in the ring with world champion boxer Jackie Nava. In Mexicali, Pati visits Mexico’s largest Chinatown, La Chinesca, where she tours an underground world built by Chinese immigrants and tastes Mexican-infused Chinese cuisine.
Full Episode
Extra: Wine Tasting in Valle de Guadalupe
Pati tastes wines from “the pioneer of Mexican winemaking” Hugo D’Acosta and his son, Lucas D’Acosta, at Casa de Piedra winery in Valle de Guadalupe.
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Extra: Mexican Pizza with Chef Javier Plascencia
Pati meets acclaimed chef Javier Plascencia at Giuseppis Restaurant, which was started by his parents. Not only was it one of the first pizzerias in Tijuana, they claim to be the first to make Mexican pizza and Javier is showing Pati how it’s done.
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Episode 1106: Pioneering From Farm to Table
Huerto Urbano, or “urban farm,” is solving the problem of diverse local ingredients and food deserts by developing a way to farm in harsh conditions and serving to restaurants and families who want nutritious food. The owner’s husband also happens to be one of the great pioneers of culinary innovation in Monterrey, having led the way to the city’s local food transformation and is owner of famed restaurant Pangea.
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Episode 701: Tijuana’s Culinary Revolution
One of the most up and coming food destinations in all of Mexico, Tijuana is full of young, fresh talent across the culinary scene. Some of the best chefs in the world are coming from all over and setting up shop to take part in Baja’s most exciting culinary movement. Pati spends the day meeting up with the hottest new chefs in town.
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Episode 702: Tijuana: Stories from the Border
Life on the border is a melting pot of cultures and cuisines that creates a unique culinary scene. As a Mexican immigrant in America, Pati spent her life combining cuisines. Influences from San Diego, southern Mexico, and all over the world come together as Pati dives deep to get the real story of what life and food are like on the border.
Episode 703: Ensenada’s Epic Seafood
The port town of Ensenada is a seafood mecca. Fresh fish is everywhere you look, and this hub for seafood exportation is also the gateway to Mexican wine country. Pati eats her way through this coastal gem from their famous fish tacos to La Guerrenese, considered the best street food on the planet, to the oldest bar in Baja and originator of the margarita, Hussongs.
Episode 704: Baja Breakfast
In Valle De Guadalupe, Pati visits one of the most legendary cooks in the area, Doña Esthela, who began with a humble burrito stand outside of her home. By word of mouth, her restaurant gained a reputation for one of the tastiest breakfasts in the world. Pati cooks with Doña Esthela and then takes the inspiration back home, where she whips up a Baja-style breakfast for her boys.
Episode 705: Mexican Wine Country
With over 100 wineries, people are traveling from all over to experience Mexico’s wine region in Valle de Guadalupe. Pati visits to learn the history of the region and find out what caused it to explode in popularity. She tastes wine and eats a top-notch meal at Bruma with Chef David Castro Hussong. Then, she catches up with old friends at Monte Xanic winery, one of the region’s oldest wineries.