Pati Jinich Treasures Of The Mexican Table: Classic Recipes, Local Secrets

by Pati Jinich

Overview

A NEW YORK TIMES BESTSELLER

Now a series on Amazon Freevee

The “buoyant and brainy Mexican cooking authority” (New York Times) and star of the three-time James Beard Award-winning PBS series Pati’s Mexican Table brings together more than 150 iconic dishes that define the country’s cuisine

Although many of us can rattle off our favorite authentic Mexican dishes, we might be hard pressed to name more than ten. Which is preposterous, given that Mexico has a rich culinary history stretching back thousands of years. For the last decade, Pati Jinich has sought out the culinary treasures of her home country, from birria, to salsa macha, to coyotas, to carne asada. 

Many of these dishes are local specialties, heirlooms passed down through generations, unknown outside of their original regions. Others have become national sensations. Each recipe is a classic. Each one comes with a story told in Pati's warm, relatable style. And each has been tested in Pati's American kitchen to ensure it is the best of its kind. Together, these essential recipes paint a vivid picture of the richness of Mexico. 

Product Details

ISBN-13:	9780358086765
Publisher:	HarperCollins Publishers
Publication date:	11/23/2021
Pages:	416
Sales rank:	28,577
Product dimensions:	8.00(w) x 10.10(h) x 1.30(d)

About the Author

PATI JINICH (pronounced HEEN-ich) is the host of the three-time James Beard Award-winning PBS series Pati's Mexican Table, now in its tenth season. Named one of the "100 Greatest Cooks of All-Time" by Epicurious and Bon Appétit, she has won a Gracie Award for her television work and is a four-time Emmy nominee and two-time IACP Award winner. She is the resident chef of the Mexican Cultural Institute and has appeared on NPR's Splendid Table and All Things Considered, NBC's Today, CBS's The Talk, ABC's Good Morning America, and Food Network. Born and raised in Mexico City, she lives in Chevy Chase, Maryland, with her husband and three boys.  

Editorial Reviews

09/06/2021

Jinich, host of the PBS series Pati’s Mexican Table, showcases delicious recipes from across Mexico in this unexpectedly tepid-feeling recipe collection. Some hail from lesser-known locations: a soup with “belly button” dumplings comes from Jinetes de Machado, a town of fewer than 60 people, all related. A standout chapter on Mexico’s masa specialties includes Sonoran tacos bravos in a double layer of tortillas dipped in tomato sauce, quesadillas made with chile puree, and gorditas sweetened with evaporated milk. A sea of salsas includes peanut salsa and salsa borracha, or “drunken salsa,” a popular salsa in the central states that’s made with beer. The recipes cover a wide range of difficulty, from a humble corn soup from Mixteca Alta to a Oaxacan mole with 20 ingredients. Desserts include holiday breads and sandwich cookies shaped like flowers, while savory meat dishes—such as a mixed platter traditionally cooked on an old plowshare over a fire—are balanced by vegetables like green beans with pureed corn. Meanwhile, sidebars cover nuts and bolts like sourcing goat meat. Jinich’s instructions don’t miss a beat, but the tone is so cool and collected that it sometimes borders on distant. Thorough as this is, the curious absence of its author’s charming personality leaves this feeling a bit flat. Agent: David Black, David Black Literary. (Nov.)

Publishers Weekly

10/01/2021

Mexico City–born, Maryland-based chef Jinich (host of the James Beard Award–winning, Emmy-nominated PBS show Pati’s Mexican Table) offers an extensive collection of regional Mexican regional recipes, with a focus on lesser-known flavors and techniques. Recipes include a variety of soups, salsas and sauces, rice and pasta dishes, entrées using a variety of proteins, salads and vegetables, and desserts. Some of the recipes have lengthy ingredient lists, for which Jinich often suggests substitutions, as she does on her show. Note that while definitely intended for the home cook, these are not generally fast weeknight dishes. A single recipe often calls for several kinds of chilies, and a blender is a key piece of equipment. Extensive headnotes contextualize each recipe and create the sense that Jinich is conversing directly with readers. The gorgeous close-up photography is a bonus. VERDICT For home cooks looking for recipes that go beyond Tex- Mex, Jinich’s cookbook offers delicious insights about the rich and varied culinary culture of Mexico. Longtime viewers of her PBS cooking show will be drawn in, as will new fans.—Susan Hurst, Miami Univ. Libs., Oxford, OH

Library Journal