Mexican Culinary Magic

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Pati Jinich introduces her new book Mexican Today by stating, “This is a book of recipes born out of passion: passion for my family; passion for my native Mexico and its ancient, modern and evolving foodways; passion for the changing Mexican cuisine within the United States, my home for the past eighteen years and the birthplace of my children; and passion for delicious, unforgettable, irresistible food.” And after sampling her recipes we definitely see, smell and taste exactly what she means.

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Pati’s Simmered Shaved Corn with Chiles and Epazote, glistens with full bodied sweetest from the freshest corn enhanced by her unique spice blend. We went back for seconds and thirds and would have continued but for our engorged, happy tummies.

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We were particularly taken with her Fast Track Chicken Pibil, a recipe that simplifies the cooking process without skimping on the smokey achiote essence or richness.

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She recommends serving the chicken pibil atop crisp corn tortillas and alongside her refreshing pickled onion and cabbage salad, also found in her book.

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We were tickled and surprised by the chewy sweet, salty and savory Everything in the Pantry Cookies which combine most of our own pantry staples including pretzel pieces.

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Pati’s drink recipes also surprise and delight and we found ourselves thoroughly enchanted by her honey and hibiscus flower tea with its understated, sweet-tart core.

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Mexican Today provides simplicity, as well as new and old twists, on contemporary Mexican cooking. The recipes reflect a long practiced fusion in the Mexican kitchen. Pati explores the way Mexican foods have merged and evolved on both sides of the border. A consummate storyteller, as evidenced by her five seasons as host of the PBS series “Pati’s Mexican Kitchen”, she shares not only the research but also personal experiences behind the making of this book. All her dedication and hard work unify into an inspired cookbook and a great read.

Link here Mexican Today to purchase Pati Jinich’s book from Amazon.

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Published by

LAGourmet

Culture and Cuisine Consultant

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