About this item
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 her newest book, Pati Jinich brings home the signature recipes that home cooks, market vendors, and chefs have shared with her as she crisscrossed her native country for the past decade. From Baja lobster tacos to Oaxacan-style grilled flank steak, these recipes represent the culinary diversity of the nation that has, depending on how you count them, as many as thirty-two different cuisines. 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.
About the Author
A self-described "overloaded soccer mom with three kids and a powerful blender," Pati Jinich is on a mission to show the world that true home Mexican cooking isn't what they've come to expect. Pati was born and raised in Mexico City and comes from a family of accomplished cooks. She has resided in the Washington, DC, area for the past 20 years, where she and her husband are raising their three boys.Pati didn't set out to be a chef. As a child, Pati could be found reading and dreaming of becoming a writer. She was professionally trained as a policy analyst with a graduate degree from ITAM in Mexico City and later on at Georgetown University in Washington, DC. It was out of nostalgia for the foods she grew up eating in Mexico, and a few nudges from her husband, that she left her career as a policy analyst to pursue her passion for food. In 2007, she launched an ongoing series of culinary programs comprised of informative talks, cooking demonstrations, and tasting dinners at the Mexican Cultural Institute, where she is the resident chef. Pati's success and popularity, both with event attendees and the media, transferred into a nationally aired Public Television series, called "Pati's Mexican Table," which is currently on its ninth season. Through the show, she is able to familiarize a far broader audience with not only Mexican ingredients and cooking, but also with the many regional cultures, traditions and histories that, together, form Mexico's diverse and evolving cuisine both inside and outside of Mexico."Pati's Mexican Table" has received three James Beard Awards - for Best Culinary Television Program in 2020 and 2019, and for Outstanding Personality/TV Host in 2018. It also received a Gracie Award for On-Air Talent Lifestyle in 2020, an IACP Award for Culinary Television Series, and three Imagen Awards in 2020, 2018 and 2016. Additionally, the series has earned three Daytime Emmy nominations - Outstanding Culinary Host in 2019 and 2016, and Outstanding Culinary Series in 2016. With her first cookbook, also titled "Pati's Mexican Table," she brings wholesome, simple Mexican meals into the homes of families everywhere. She acts as a tour guide and interpreter, telling stories about her homeland's history, evolution, and rich culture, while also sharing her upbringing, travels, and conversations with cooks across both her native and adopted countries. Furthermore, as a mom of three growing boys, Pati intimately understands the thrills - and spills - of cooking everyday meals for picky eaters and offers the practical tips and advice she's acquired during her many years of cooking professionally.In her second cookbook, entitled "Mexican Today," she shares easy, generous dishes, both traditional ones and her own new spins. Her food draws everyone together--a family at the end of a working day, a book club, or a neighborhood potluck. And throughout, sh
