On her PBS TV series, now in its fifth season, as well as in frequent TV Show appearances, 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, with 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.
The recipes are fresh and exciting, truly mixing past and present with both ingredients, historical perspectives and a true sensibility of the way people eat today. The recipe format is clearly written showing prep time, cook time and make ahead options listed up front, which makes for easy planning. Throughout the book are many “Cook’s Tips” filled with useful tidbits of advice and large colorful blocks of information that discuss ingredients, methods, techniques and background information. These are visually exciting, educational, and often a little sassy!
320 pages, hard cover
Dimensions - 20cm x 25.5cm x 2.75cm