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June, 2010


June 26, 2010
plantain quesadillas

Each time I go back to Mexico City, even before the plane lands, I know there are some formal plans that can never, ever, be messed around with. They are all with my father and they all involve eating in the same places. Each single time.

One of the places is El Bají­o. If you know my father, you know he doesn’t let me order. You also know that he knows the Restaurant manager, waiters, bar servers and valet parking attendants by name. And they all know him too.

Continue reading Bossed Around at El Bají­o: Plantain Quesadillas


June 21, 2010
Oaxaca 3-thumb-510x342-1165

Oaxaca cheese is a mild tasting, gently salty, stringy white cheese with a deliciously chewy, full and filling bite. It is made in the same way as Mozzarella cheese. In fact, they taste very similar! Once the curds are formed, they are heated in water, stirred, and heated in water again. Throughout the process, as they are heated and stirred, they are made into very long threads that are pulled once and then again, until the desired consistency is achieved.  Then the long threads are wrapped into balls.

In Mexico, and recently in some places abroad as well, you can find freshly made Oaxaca cheese, as it is usually found in small town and open air markets. You can also find commercially processed Oaxaca cheese in grocery stores, but the flavor and consistency changes considerably from the fresh ones.

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Oaxaca Cheese

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June 12, 2010
chipotle shrimp

Shrimp tend to be perceived as a treat. That fancy item on a menu.

Think about what happens at a shrimp station on a Sunday buffet. It gets crowded. Even if you didn’t feel like eating shrimp, if there’s a shrimp station, chances are you will eat them. Your mom, your dad, your husband or friends will look at your shrimp-less plate and push some shrimp onto your plate.

Growing up in Mexico City, family Sunday lunches with the dozens and dozens members of our immediate family included giant shrimp from the Mercado de la Viga.  There was so much anticipation as to when they would majestically appear on that huge platter carried by my grandmother. Before they got to the table, people started sneaking away some. So my grandmother decided to set a pre-lunch agreement on the number of shrimp per head, to avoid childish grown up wording snaps like “YOU always get the extra shrimp” or sudden door slams.

So when I was asked to develop a Mexican menu for the 2010 RAMMYS Awards I just had to include shrimp. I paired them with some signature Mexican ingredients: smoky and hot Chipotle Chiles in Adobo, tangy and salty Mexican Cream and the iconic Tequila Reposado.

Continue reading Tequila, Mexican Cream and Chipotle Shrimp


June 1, 2010
Squash Blossoms 2-thumb-510x342-1169

Squash blossoms are considered a true delicacy in Mexican cuisine. Available in rainy months, they fly out of the markets as soon as they are set on the floor mats and stands.

No wonder they are such a hot selling ingredient: They are gorgeous looking, with orange and green Fall colors, a velvety texture, a meaty and crunchy bite and a delicate and exuberant flavor.

Since they are also commonly used in Mediterranean cuisine, aside from finding them in the US in Latin markets, one can find them at Italian grocery stores. But one can also find them during the summer season in some grocery stores and Farmer’s markets.

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Squash Blossoms

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