Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens
Intriguing recipes for everyday meals from the host of the PBS series Pati’s Mexican Table
On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners’ Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. “Sweaty” Tacos with ripe tomatoes and cheese are so convenient they’re sold on Mexican streets by bicyclists. Her grandmother’s Cornflake Cookies feel just as contemporary now as they did then.
Pati has “Mexed up” other recipes in such family favorites as Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together—a family at the end of a working day, a book club, or a neighborhood potluck. Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes.
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Tortas Sandwiches Hamburgers and Hot Dogs
Spreads Guacomoles Salsas Adobos and Garnishes
Tacos and Tostadas
Enchiladas and Crepe Enchiladas
Casserolers DeepDish Pies and Skillet Pizzas
Guisados Stews and Other OneDish Meals
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½ cup ½ teaspoon ¼ cup 15 minutes COOKING 20 minutes achiote adobo avocado baking dish baking sheet black pepper blender broth butter canola canola or safflower casserole cheese chicken chile powder chiles chiles de árbol chipotle chocolate chopped white onion chorizo cilantro coarsely chopped covered cream crepes days ahead diced enchiladas finely chopped flavor flour freshly ground black freshly squeezed lime garlic garlic cloves garnish ground black pepper ingredients jalapeño kosher or sea masa meat medium heat medium-high heat MEXICAN COOK’S Mexico minutes MAKE AHEAD olive oil oregano poblano potatoes pound queso fresco recipe Reduce the heat refrigerated Remove rice safflower oil salad salsa verde sauce sea salt seeded SERVES 6 PREPARATION shrimp simmer skillet soup spoon squeezed lime juice stirring occasionally store-bought tablespoons tablespoons canola tacos taste teaspoon teaspoon kosher teaspoon salt thinly sliced toasted tomatillos tomatoes tortas tortillas vegetables whisk zucchini