About this item
The host of a highly popular PBS series, Pati's Mexican Table, and a self-described "overloaded soccer mom with three kids and a powerful blender," Pati Jinich has a mission. She's out to prove that Mexican home cooking is quicker and far easier than most Americans think.Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico.Dishes like Chicken la Trash (it's delicious!) , a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You'll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa) , to Oaxaca-Style Mushroom and Cheese Quesadillas.Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeo Aioli; and Chicken Tinga - (you can use rotisserie chicken) , which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole ("a Mexican party in a bowl") , which she served on her wedding day.Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies(sandwich cookies filled with chocolate) , and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.
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
