“Like the verb derived from the noun salsa–salsear, meaning making ‘something better, adding an extra layer of life, of seasoning, of joy’–Pati Jinich’s passion is to share the food of her native Mexico while enhancing it with her multi-ethnic heritage. Host of the PBS series Pati’s Mexican Table and official chef of the Mexican Cultural Institute in Washington, D.C., Jinich offers easy-to-follow recipes in Mexican Today, alongside tips, history and stories.
‘Mexican cuisine has become borderless,’ she writes, noting that ‘Tex-Mex’ has expanded to Cal-Mex, Baja Fresh, Chicago-Mex, Fusion Mex and more. Among more than 100 recipes (from soups to desserts) are Mexican Pizza and other ‘Mexicanized’ favorites, including a burger made with chipotle-spiked pork and chorizo instead of beef, and a gravlax sandwich with salmon cured in tequila rather than the traditional Scandinavian aquavit. A ‘Med-Mex’ salad includes olives, feta, avocados and jalapenos…”
To read the rest of the review, click here.