Pati Jinich did have a head start in writing this wonderful cookbook. She was born and raised in Mexico into a family she describes as food fanatics. When she came to the United States, Pati went to college and then received a master’s degree in Latin American Studies. She became a policy analyst. Not a cook. Not a chef. Not a recipe writer.
Along the way, she could not forget the aromas and tastes that her mother and grandmother assembled each day from the family kitchen. And eventually, Pati succumbed. This is her second book and her PBS series, now in its fifth year, is watch by millions.
Most of us love Mexican food. For many of us, our Mexican food experience is Tex-Mex, ordered while standing in line, eaten off a plastic tray on plastic tables. Most of us have no idea what real Mexican food is.
Pati knows and has a mission to communicate the real food of her heritage to us. She does it brilliantly, on TV and in print. She is still a policy analyst. Her policy focus is how to introduce us to stunning dishes, dishes memorably presented and surely to become personal favorites.
There are eleven chapters here, some very easy for you to get started and some requiring a few more ingredients and a little more time:
- Soups
- Salads
- Tortas, Sandwiches, Hamburgers, and Hot Dogs
- Spreads, Guacamole, Salsas, Adobos, and Garnishes
- Taco and Tostada
- Enchiladas and Crepe Enchilada
- Casseroles, Deep-Dish Pies, and Skillet Pizzas
- Guisados [Stews] and Other One-Dish Meals
- Sides
- Desserts
- Drinks
Oh, you read this list and you want to know why a Mexican cookbook has hot dogs? I mean, isn’t that the heart of the matter? How real is this book?
Pati notes that the Mexican-American border is two way. We Americans adopted tacos. Mexicans have adopted hot dogs, but in their style. So, Patti has a recipe for Mexican Dreamboat Hot Dogs with bacon, onion, tomato, jalapenos, ketchup, mustard, and cheddar cheese. Oh, yes, some turkey hot dogs, of course. Or you can enjoy Hot Dogs with Chicharron [pork rind], Avocado and Queso Fresco.
For your enjoyment and your enlightenment, on the pure Mexican side, Patti offers a battery of authentic, captivating dishes. Here are some examples:
Sonoran Cheese Soup [potatoes, poblanos, and queso cheese]
Matzo Balls with Mushroom and Jalapenos in Broth [from her grandmother!]
Artichoke Heart, Mushroom and Avocado Salad with Lime Vinaigrette
Grilled Eggplant, Zucchini, and Poblano Ciabattas with Queso Fresco
Drunken Prune Salsa with Pasillas and Orange
Plantain Tacos with Walnut, Pepita, and Pumpkin Seed Crutch
Asparagus, Mushroom and Goat Cheese Enchiladas with Pine Nut Mole Sauce
Crabmeat Enchiladas with Peas in Tangy Buttermilk Sauce
Deep-Dish Cheese and Poblano Pie with Avocado Cream and Pistachios
Drunken Rice with Chicken and Chorizo
Bacon and Chipotle Black Beans
Skillet Corn Bread with Poblanos, Corn, Bacon, and Cheddar
Floating Islands with Mexican-Style Eggnog [the French floating islands made richer]
Mango Pound Cake
Coco Lime Margarita [both shredded and cream of coconut]
Pati’s style recognizes that the best in Mexican food comes from the home kitchens spread across Mexico and, today, across much of the United States today. Our fast food Tex-Mex joints produce that basic menu we eat every day. I eat there, I admit. I find myself less and less satisfied when I go to those spots. I know there is better out there, far better.
I turn the pages of Mexican Today and wish that I could find some restaurant serving these recipes. Oh, my God, I missed the whole point. I can enjoy this food. Any time. Any day. Right at home. Right where Pati wants me, wants you, to be. In my own kitchen, the counter crisscrossed with ingredients.
This is a striking book about how to achieve excellence. It really isn’t that hard. You just start with one poblano, an avocado, and keep turning the pages of Mexican Today.