Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

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Notes about Recipes in this book

  • Crispy chicken Milanesa (Milanesa de pollo)

    • westminstr on September 03, 2019

      Half recipe of egg and crumbs for 1.25 pounds thin-sliced cutlets. Couldn't get the queso fresco crumbled finely enough, and a lot of it fell off, especially without the flour to bind with the egg and help the crumbs stick. Next time used grated cotija or parm. Had trouble getting my crumbs to stick without the flour, but frying instructions were excellent and final results were very good - crispy light coating and the chicken perfectly cooked. Maybe try mashing this version up with one from polpo (basically, wash the cutlets in lemon juice before the egg dip, and add both parmesan & chile to the crumbs).

  • Traditional tomato pico de gallo

    • westminstr on September 03, 2019

      Agree - this makes a standard but good pico de gallo.

    • Rutabaga on September 02, 2019

      This recipe is for the typical version of salsa Mexicano, aka pico de gallo. If you're familiar with it, you may not need a recipe, but if you do, this yields great results, perfect for any Mexican meal.

  • Ancho chile burgers with lime aioli

    • amraub on September 27, 2014

      Accidentally forgot the egg while making the burgers. For pan-frying, the burgers didn't need the extra help to stay together.

    • TrishaCP on October 28, 2013

      I loved the flavor of these burgers, but the patties were quite wet. This was probably due to user error though, as I added extra water to get the paste to blend sufficiently. Next time I would take longer to soak the dried chiles to make sure they are really soft before making the paste. Would definitely try these again.

  • Sticky chicken with apricots, tamarind, and chipotle

    • TrishaCP on October 28, 2013

      Flavorful for minimal effort. I found the adobo sauce provided sufficient heat, but if you like your foods spicy you may want to try adding the chipotle.

    • JLDuck on September 10, 2020

      A glorious melding of sweet and sour plus the chicken. I served it with a tomato salsa and plain rice. The combination was excellent.

  • Chicken à la trash (Pollo a la basura)

    • TrishaCP on February 28, 2020

      I’ve been meaning to try this recipe for ages and I’m so happy that I finally go around to doing so. This is delicious if you like the combination of savory and sweet. Really delicious use of poblanos.

    • chawkins on August 27, 2020

      I was more intrigued by the name of the dish than the list of ingredients. With both poblanos and potatoes harvested from the garden, I gave this a try and I’m glad I did, it was quite tasty. Good use of my harvest. I used two different kinds of potatoes because that was what I got.

    • GiselleMarie on October 29, 2019

      I didn’t expect to like this much because it’s an unusual combination of ingredients, hence the recipe’s peculiar title. My prunes seemed hopelessly hard but I soaked them in very hot water for 20 minutes before chopping them and they worked perfectly in this dish. I also started dinner late, which motivated me to take one shortcut: it calls for charring the poblano peppers in the oven, but I skipped this step entirely and added chopped raw poblanos directly to the chicken in the pot along with the onions. My husband and I loved this! I’ll definitely make this again.

  • Mexican meatballs with mint and chipotle (Albóndigas con chipotle)

    • TrishaCP on June 08, 2021

      These meatballs did come out nice and fluffy- and the sauce is plentiful, which helps balance the dry-ish turkey meat. The mint is very subtle- it goes well with chipotle but I wouldn’t hesitate to sub cilantro if making them during a season when mint isn’t as readily available.

    • quaquacat on November 20, 2017

      Very tasty. My daughter who hates meatballs liked them because the rice made them fluffy (see the note in the cookbook about using rice that’s not fully cooked). The basic recipe would allow a lot of variations—different herbs, chiles, additions to the sauce, depending on what is at hand. Definitely will be made again.

  • Aztec chicken casserole (Cazuela Azteca)

    • TrishaCP on March 05, 2015

      This was as time-consuming to make as a lasagna, but it was totally worth it. This would be a crowd-pleaser for any big gathering. (There was no spice to this at all since my poblanos were mild, but anyone that wants more of a kick could easily find a way to incorporate some heat- this is a very flexible recipe.) I didn't bother taking the extra step of cooking the frozen corn, but I did leave the casserole in for an additional 10 minutes to ensure everything was cooked all the way through. I used chicken breast meat only that I roasted on the bone, and it stayed tender. Highly recommended.

    • wcassity on February 11, 2018

      Good, not great. Agree with the other commenter that it was on the bland side - was hoped for more complex flavor.

    • Rutabaga on September 02, 2019

      I found this quite good, not bland, although the flavor is mild. Of course, it's easy to spice up by topping it with salsa or hot sauce. The poblano peppers add a lot of flavor, and I used a mix of half tinned fire roasted diced tomatoes and half fresh tomatoes, which gave the sauce a nice fullness. I also used two leftover ears of grilled corn, flour tortillas, and leftover chopped beer-brined grilled chicken. Some of these small changes likely enhanced the flavor. While not technically difficult to make, it is time consuming, so this works best as a weekend dish for me.

    • NJChicaa on January 24, 2018

      I thought this was very bland and not worth the effort or expense. Most of it wound up in the garbage. Definitely wouldn't make it again.

  • Pork tenderloin in sweet citrus sauce

    • TrishaCP on May 30, 2021

      This was good but I didn’t follow the recipe. The recipe as written won’t work. First, I reduced the amount of sugar (for a 1 lb tenderloin, I made half of the marinade so used 1/3 cup sugar). The sauce wasn’t close to orange soda- it was citrusy and flavorful. Second, the cook time is just not correct for tenderloin, which is usually sold by the pound where I live (the same place as Pati!). I cooked mine for 25 minutes, though I should have pulled it out at 20 minutes.

    • twoyolks on March 18, 2015

      The banana leaf added a weird arboreal note to the pork. The sauce tasted a little too much like orange soda. It also cooked much faster than the recipe specified (I did use a single 1 lbs. pork tenderloin).

    • julesamomof2 on July 03, 2017

      Way too sweet for us. We used brown sugar instead of piloncillo sugar.

  • Steak tacos with jamaica-jalapeño sauce

    • TrishaCP on September 12, 2014

      Nice idea but a little too one-note sweet for me.

  • Shredded pork in ancho-orange sauce (Chilorio)

    • TrishaCP on June 07, 2014

      Based on the prior review, I reduced the vinegar down to 1/2 cup and that worked well for me. I had to cook the pork significantly longer than the recipe indicates (about twice as long), but I was using pastured pork which in general needs to cook longer and slower before it gets tender.

    • Lu1950s on January 29, 2022

      I decreased vinegar to 1/2 cup. I had to simmer for over an hour. My pork shoulder had a lot of fat, so I trimmed it before cooking and the sauce was still very rich, so I could have decreased vegetable oil to 1-2 Tbsp. I doubled the salt (for my tastes). Served on homemade tortillas. This is so good.

    • twoyolks on December 10, 2013

      I really liked the pork before adding the chile sauce. The chile sauce itself was a bit too acidic. I'd reduce the amount of apple cider vinegar in the future.

    • damongreen on November 09, 2019

      Cooked the pork in Instant Pot for 35 minutes + 15 min natural release, with just one cup of orange juice + salt and no water. Removed pork and shredded.

    • JLDuck on October 19, 2020

      It is a robust dish. I cooked it as written except for a slight reduction of the vinegar. Superb.

    • NJChicaa on January 24, 2018

      One of my favorite recipes in the book. We love it just as written.

  • Beef brisket in pasilla and tomatillo sauce (Carne enchilada)

    • TrishaCP on April 08, 2020

      My brisket was very tender but I followed the instructions for the texture of the meat rather than the timing specified. I needed 30 minutes more (total of 3 hours) for a two pound brisket. The sauce is very flavorful and although I halved it, it made way more than necessary. We are freezing it and will plan to use the leftover sauce for some other future purpose.

    • twoyolks on February 09, 2015

      My brisket never became very tender (it was tender enough to cut, but not enough to pull apart). I ended up cutting into smaller pieces and putting it in tortillas.

  • Lamb chops in green pipián (Pipián verde con costillitas de cordero)

    • TrishaCP on September 04, 2017

      I loved Pati's version of green pipian, but I prefer it with a less fatty cut of meat, like chicken breasts. We only cooked about half of the lamb, so have plenty of pipian left for other uses. (I think there is more than required even if you cook the required amount of lamb.) I only used one jalapeño (with seeds), but I would definitely use two of them the next time.

    • JLDuck on April 12, 2021

      The distinguishing element of this recipe is the pipian verde. I found that there was too much sauce so unless you have other uses cut the quantity down. Recommend two chillies.

  • Chipotle mashed potatoes

    • TrishaCP on May 30, 2021

      These are great. The potatoes can really take a lot of heat from the chipotle. I ended up ricing them since I wanted a smoother texture, and then added the chile, onions, and butter afterwards.

    • twoyolks on March 18, 2015

      The chipotles and green onions add a nice layer of flavor to the mashed potatoes. These are really closer to smashed potatoes than mashed potatoes.

  • Citrus sweet potatoes with chile de árbol

    • TrishaCP on January 21, 2014

      Really enjoyable sweet potato casserole dish. The citrus flavor came through very well and was delicious with the sweet potatoes. I used less brown sugar than called for (maybe 1/4 cup less), subbed lemons for limes since that was all I had on hand, and used ancho chiles to cut down on spices for my toddler niece, (but next time I will try the spicier version).

    • lkgrover on November 17, 2019

      I only used 1 chile de arbol; they are very spicy! Next time I will grind the chile into tinier pieces using a morter & pestle (instead of chopping it, which leaves larger pieces). The citrus flavors are lovely without overpowering.

  • Sautéed zucchini with poblano peppers (Colache de calabacitas)

    • TrishaCP on July 14, 2020

      We loved this dish. The poblano and onions offer a complexity that you don’t normally find with zucchini. Will definitely be making this again during zucchini season. The addition of corn sounds wonderful!

    • twoyolks on September 23, 2014

      This was simply sauteed zucchini with a hit of spiciness from the poblano.

    • stockholm28 on September 03, 2019

      The positive write-ups on chowhound got me to try this dish. This was delicious. I made it twice ... the first time as written and the second time I cut up an ear of corn and added it to the mix. I also loved it with the corn.

  • Refried beans (Frijoles refritos)

    • TrishaCP on April 27, 2015

      A simple and satisfying refried bean dish. The "cook's trick" of pureeing the refried beans worked well for me, although I used cooked beans instead of canned.

    • NJChicaa on January 24, 2018

      I use the cooked "Simple Beans from the Pot" and mash them rather than puree them. Delicious!

  • Guajillo and garlic pasta

    • TrishaCP on September 14, 2017

      Pati describes this as a Mexican twist on aglio e olio and I would concur. The fruitiness of the guajillo played nicely with the garlic and the fresh herbs she uses (marjoram, oregano, rosemary, and thyme), but don't get me wrong, the garlic is unmissable (and at vampire killing levels) in this dish. The hardest part of this recipe was figuring out how to get the guajillo chopped finely enough. I wasn't having luck with my knife, so threw it in the food processor with the garlic, and just cooked them together.

  • Mexican-style pasta (Fideo seco)

    • TrishaCP on April 27, 2015

      I made a similar Deborah Madison version of this dish recently (from her Vegetarian Suppers book) but decided to try Pati's version too to use up pantry ingredients. They are very similar but Pati's version is a bit more streamlined and just as tasty so this is the recipe I would use in the future. I did sub 3 toasted and softened pasilla chiles instead of the chipotle called for (as used by Deborah Madison too) because I didn't have chipotles, so I will try chipotles later to see if they make a big difference in flavor.

  • Crunchy radish pico

    • TrishaCP on August 23, 2014

      Crunchy and flavorful. The bitterness of the radish went well with the crisp cucumber and tang from the lime juice.

    • Rutabaga on May 05, 2019

      This is wonderful refreshing side dish to serve alongside a Mexican meal. The flavor really intensifies after it has rested for a short while, and the ingredients meld perfectly. It's a great crunchy side dish to serve alongside tacos or any warm weather meal.

  • Mango pico

    • TrishaCP on April 27, 2015

      This was fresh and light and just great (served over broiled salmon). This will require taste tests to get the right balance between sweet and savory depending on the sweetness of your mango-I added a bit more lime juice to suit my preference.

    • JLDuck on December 05, 2021

      A great dish during mango season. I accompanied this with Rodrigo style fish

  • Everyday green salad

    • TrishaCP on November 25, 2021

      If you want a basic green salad recipe, this is a good one. The avocado adds pleasing richness.

    • julesamomof2 on February 06, 2020

      A nice, basic salad made better with homemade vinaigrette. I used both butter and red leaf lettuces. Great way to lighten up a heavier meal and combination of carrots, tomatoes, and cucumbers is crowd-pleasing.

  • Watermelon and tomatillo salad with feta cheese

    • TrishaCP on August 10, 2019

      This is a great summer salad. I particularly enjoyed the jalapeño and mint combination in the vinaigrette.

    • Rutabaga on August 31, 2019

      This salad is different and delicious, a really pleasing combination of different textures and tastes. It's a lovely option for on a warm summer day, when you want something cool and refreshing. To accommodate the kids, I simply served plain watermelon slices on the side.

    • ellencooks on March 19, 2021

      This was okay as written but was superb when I added a little Tajin.

  • Squash blossom soup (Sopa de flor de calabaza)

    • TrishaCP on October 28, 2013

      A light and tasty summer soup. I subbed light green pepper for poblanos since that was what I had on hand, and it was an ok substitute, though I missed the more complex poblano flavor.

  • Alphabet soup (Sopa de letras)

    • TrishaCP on September 28, 2015

      I didn't hate this, but the end result was kind of spaghetti-o-like in the blandness and my 3-year old niece didn't really eat it.

    • Yildiz100 on August 02, 2019

      I agree, this is a bit bland. Pati's version of this soup is very tomato with less garlic and onion than I would have used. So, out of curiosity I also checked Diana Kennedy's recipe for this and she used twice as much relative to the amount of tomatoes called for. It's also a bit heavy on the broth for me.

  • Mexican frittata with poblanos, potatoes, and feta

    • TrishaCP on March 18, 2015

      The flavors of this frittata were great and I would definitely make this again. I used only one potato and fewer eggs to fit the smaller-sized pan currently available to me- but I used the full amount of poblanos and cheese. Made a perfect light supper with a salad.

    • wcassity on November 05, 2016

      We loved this. A little bit of heat from the poblanos, the allspice, the feta. We served it with salad as suggested. It was even better the next day.

    • Yildiz100 on July 19, 2019

      Great flavors but my potatoes weren't quite cooked through when my onions started to get too brown because I didn't peel and diced my potatoes before par boiling then-I boiled them whole. Oops. Next time do it right and/or change the order that things are added to the pan. (Potatoes first!) Also, I had fewer potatoes-just half a pound so I made up for it with an extra poblano. Reduced oil to 3 tbs since I had fewer potatoes and that was plenty. This balance of veg was also nice. The feta is delicious in this!

  • Tortilla and black bean casserole

    • TrishaCP on February 11, 2015

      A delicious and rich vegetarian main course. This isn't quick to pull together, but by using canned beans (or cooking them ahead, as I did) and making the chile sauce in advance, you can speed up the final plating. The pasillas had a nice hit of warmth, but serve hot sauce for those who like their foods spicier. I only had about half the shredded cheese called for, and it was fine with that amount.

  • Grilled cheese and bean heroes (Molletes)

    • TrishaCP on April 27, 2015

      Simple and delicious sandwich- a very hearty veggie option. This comes together very quickly if the components are already made.

  • Alisa's marbled pound cake (Panque marmoleado)

    • TrishaCP on May 12, 2014

      This came out fairly well. I found the baking time a bit tricky- my cake was a bit too underdone at one hour, but the top chocolate layer started to burn at the edges, so I pulled it out and let the cake finish baking in the pan. That did the trick- it tasted pretty good, although a bit dry overall. The flavor was better on the chocolate layer, so I would consider just making a chocolate version in the future. Finally, if you are serving to company, follow Pati's advice and serve with the berries from this book.

  • Berries with lime syrup

    • TrishaCP on May 12, 2014

      A good accompaniment to the marbled pound cake. I did take the extra step of melting the sugar in the lime juice to make sure the berries were sugared evenly.

  • Jamaica water (Agua fresca de jamaica)

    • TrishaCP on September 12, 2014

      Not my favorite version of agua fresca de jamaica- the hibiscus concentrate tasted a little overcooked to me- I think it would have worked just as well to simply steep the hibiscus in hot water.

  • Boston lettuce salad with avocado dressing, candied pineapple, and spicy pumpkin seeds

    • apattin on May 26, 2020

      Nice. Needs a bit more lime juice.

  • Snapper with creamy almond-chipotle pesto

    • wcassity on February 11, 2018

      Good, not memorable. Snapper was expensive!

    • JLDuck on April 24, 2022

      I used gummy shark (i.e. other firm mild flavoured white fish fillet). Easy and delicious. Sour cream and pecorino were my options. Basically what was n the house. Will definitely make the again.

  • Red rice (Arroz rojo)

    • wcassity on February 11, 2018

      Okay, not memorable.

    • MidwesternerTT on August 17, 2019

      Memorable for us - more than its parts - the added Jalepeno is listed as optional but makes a big, positive, flavor impact.

  • Scrambled egg packets with black bean sauce (Huevos envueltos bañados en frijol)

    • twoyolks on April 14, 2016

      These look disgusting but are quite tasty. They're also very quick (minus cooking the black beans). My black bean puree came out a bit thick so I'd probably add more liquid in the future. This definitely needs some sort of salsa served with it. The crema mexicana can probably be safely omitted.

  • Red pozole (Pozole rojo)

    • twoyolks on November 09, 2014

      The broth was the best part of this recipe. The soup felt like it was missing ingredients.

  • Tomato-zucchini soup with melty cheese (Minguichi)

    • twoyolks on September 13, 2014

      Despite the simple list of ingredients, the soup contains a lot of flavor. The broth in particular is very good. I ended up with an extremely hot poblano which made the entire soup extremely hot so be aware.

    • Yildiz100 on July 28, 2019

      We all found this recipe a little bland and boring and overwhelmingly tomato-ey, even the bites with lots of cheese. I had small poblanos so I doubled the amount, but they still didn't contribute much flavor. My poblanos were very mild so the dish had no spiciness. Perhaps it needs spiciness to really work. I am also convinced that spicy chilis aren't just hotter, they are also more aromatic, so maybe that lack in my chiles was the problem. Either way, I doubt this will be repeated.

  • Rodrigo-style fish (Pescado Rodrigo)

    • twoyolks on January 13, 2014

      The fish is nice and simple but the sauce is overpowered by the Maggi seasoning.

    • Yildiz100 on August 12, 2019

      Sauce was too oily for me, consequently kind of bland and I needed to squeeze a bunch of extra lime on the fish. Would make again but omit most or all of the oil-there was enough from frying the fish.

    • lkgrover on November 17, 2019

      I made a few adjustments to the sauce based on Yildiz100's and twoyolks' comments: 1 tablespoon olive oil, 1/2 tablespoon soy sauce (no Maggi), 1 1/2 limes; substitute parsley for cilantro. Used tilapia fillets. Simple fish tacos with a bright sauce.

    • JLDuck on December 05, 2021

      Delicious. I reduced the oil significantly and cooked it in a non stick pan. I used soy rather than Maggi sauce. The result was excellent. I accompanied the dish with Mango pico and tomato pico de gallo.

  • Creamy poblano mahimahi

    • twoyolks on February 10, 2014

      The creamy poblano sauce was tasty but it overpowered the flavor of the fish.

  • Chicken tinga

    • twoyolks on December 04, 2015

      This was unfortunately just bland. There wasn't enough chile flavor from the chile en adobo.

    • Rutabaga on May 05, 2019

      I didn't find this bland at all, but you do need to season to taste. Even if you don't want it to be too spicy, the chipotle is essential for giving it depth of flavor, and keep in mind that when you are mixing it with mild ingredients, like avocado and tortillas, any spiciness will be muted. I doubled the recipe, but only used two cups of chicken stock, although I could see adding more if you have the time to further cook it down. We used it as a taco filling, but I can't wait to try it in quesadillas and tortas.

    • JLDuck on February 14, 2022

      I found the sauce rich and tasty far from bland. I suggest that you increase the amount of chipotle chilli. I did not give myself enough time to make the chicken as recommended but intend to make this again.

    • on January 20, 2022

      This made a very large batch, but it freezes well. Used some of the leftovers to make quesadillas.

  • Creamy corn soup

    • twoyolks on August 08, 2015

      This was a really thin soup; it would've been nice thicker. The adobo sauce is a little too strong in comparison to the corn. I couldn't taste the vanilla at all.

  • Charred tomato salsa (Salsa roja)

    • twoyolks on May 28, 2014

      The salsa became much to sweet with out any flavors to balance it.

  • Picadillo empanadas (Empanadas de picadillo)

    • EmilyR on March 05, 2022

      We enjoyed these, but don't forget to spray or butter the pan. I probably should have used parchment but opted for foil and that wasn't wise. We made some extra dough as others said they had so much filling left over, which was the case for us, too. This was a good way for kids to help out.

    • lkgrover on June 08, 2020

      Excellent empanadas; the filling is a good mix of savory and sweet. I had a lot of extra filling after using up the dough.

    • NJChicaa on January 24, 2018

      Very tasty filling (even without olives or raisins) and the empanada dough was easy to make.

    • hbakke on September 29, 2020

      These were good. I agree with lkgrover that there was a lot of leftover filling. The picadillo filling was initially pretty liquidy so I had to cook it for an additional 10 minutes. The dough was very easy to work with, but I think if I made these again I would roll the dough a little thinner and make the empanadas bigger. The filling to crust ratio was a little off to me. I would make these again.

  • Crab cakes with jalapeño aioli

    • stockholm28 on August 24, 2019

      I liked these. My only deviation was that I dipped the crab cakes in flour, followed by egg, followed by panko to get a nice, crisp exterior. The jalapeno, lime, and cilantro were fairly subtle and complemented the crab. I usually make crab cakes bound with a bechamel sauce, but this recipe was much faster.

  • Shrimp cocktail Pacífico (Cóctel de camarón del Pacífico)

    • Rutabaga on January 15, 2020

      This shrimp cocktail has good flavor, but I think it's best not to let it marinate too long. Mine marinated most of the day, and it was already a little past its prime, as the lime juice had started to toughen the shrimp. It was still good, even the next day, but would definitely be best after only a brief marination.

  • Avocado and hearts of palm salad

    • Rutabaga on September 03, 2019

      This is a fun salad with a lot of appeal. Unfortunately, I forgot to add the onion, which really would have brought the dish together; with the rich hearts of palm and avocado, it needs that little extra bite. Serve it with lime wedges so each person can add more to taste. There is a great interplay of textures and late summer flavors here, and it's actually pretty quick to pull together.

  • Chunky poblano and tomato salsa

    • Rutabaga on May 05, 2019

      I served this as a salsa to go with chips or tacos, but it would also be very nice as a topping for grilled or pan fried meats, particularly chicken or beef. Mixed with cubed meat, it would also make a good, fajita-like filling for tortillas.

  • Green beans with orange and pistachios

    • lkgrover on March 09, 2022

      Excellent green bean side dish; the orange & vinegar add citrus-tang, and the roasted pistachios add a salty crunch, and the white onion caramelizes to a pleasant sweetness.

  • Fresh tomatillo and chipotle salsa

    • JLDuck on April 24, 2022

      It is a great salsa and very easy to make. It is spicy so add chipotles to taste. I added a little more.

    • lean1 on April 14, 2020

      Wonderful easy to make flavorful sauce. Next time I would use half the amount of chili. It's spicy

  • Chunky guacamole

    • JLDuck on October 19, 2020

      My household voted for non chunky guacamole. Oh well.

  • My favorite green rice (Arroz verde)

    • JLDuck on April 12, 2021

      A mild and flavoursome dish. The recipe looks complicated, but I found that by following the steps that while it took a while it was worth the effort and not difficult.

  • Picadillo (Picadillo de carne)

    • tarae1204 on December 13, 2021

      I thought it would come out way to saucy, but it cooks down to the perfect consistency. It’s not a strongly flavored picadillo but it’s well balanced and versatile. Are used a combination of ground pork and beef, crushed tomatoes, and beef stock. Worked well in empanadas using store-bought empanada. Will eat the leftovers with rice.

  • Pickled jalapeños and carrots (Jalapeños y zanahorias en escabeche)

    • ellencooks on March 19, 2021

      We really liked these. The food processor spilled over though so I would use the blender next time.

  • Simple beans from the pot (Frijoles de olla)

    • NJChicaa on January 24, 2018

      I always use pinto beans. Easy and delicious recipe.

    • on January 20, 2022

      I substituted pinto bean for the black beans. This recipe made a very large batch. I used the beans to make Charro Beans from Pati's Mexican Table page 218. I froze the leftovers and they reheated well in the microwave.

  • Blissful corn torte

    • NJChicaa on January 24, 2018

      It was a pan of cornbread. I wasn't impressed.

  • Cooked green salsa (Salsa verde)

    • GiselleMarie on October 25, 2019

      This is SO easy and very flavorful. For some reason, I always avoided cooking with tomatillos but this salsa changed everything. It’s delicious!

  • Lime and mint water (Agua fresca de limón con menta)

    • Lnbrittain on April 07, 2019

      This is great. So refreshing and light. I reduced the sugar because I don’t usually need as much in any recipe. Will make again!

  • Chicken enchiladas in salsa verde (Enchiladas verdes)

    • on January 19, 2022

      This was tasty and easy to make. Substituted jarred tomatillo and serrano salsa for the green salsa which made it a quick week night meal. It had good spice, but wasn't overpowering.

  • Charro beans (Frijoles charros)

    • on January 20, 2022

      The family really liked this recipe, but it made a very large batch. I did freeze the leftovers and used them another time and they were still good.

  • Weeknight potato and leek soup (Sopa de poro y papa)

    • dgiles on April 09, 2022

      Perfect potato leek soup.

  • Red leaf, avocado, and grapefruit salad with olive-mint vinaigrette

    • D.Barker on June 10, 2021

      This salad was okay. All the flavors kind of fought each other, and there wasn't a great variety in texture.

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Reviews about this book

  • Serious Eats

    Jinich does offer a helping hand to get past any unfamiliar techniques. ... Her experience teaching cooking classes shows in the level of detail in each recipe—you'll feel like an expert in no time.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0547636474
  • ISBN 13 9780547636474
  • Linked ISBNs
  • Published Mar 05 2013
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt (HMH)
  • Imprint Houghton Mifflin Harcourt (HMH)

Publishers Text

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 à 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 Jalapeño 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.

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