Publishers Weekly: Pati’s Mexican Table, The Secrets of Real Mexican Home Cooking : Pati's Mexican Table

Publishers Weekly: Pati’s Mexican Table, The Secrets of Real Mexican Home Cooking

Pati Jinich

“‘Mexican home cooking is beautiful in its simplicity, tremendously convenient, and wholesome,’ [Pati Jinich] says. Jinich accomplishes her goal and does an excellent job of inspiring home cooks to make dishes from her native country in her first cookbook. Alongside her recipes, which she says ‘have come to my table from many paths,’ she shares Mexican cook’s tricks–lessons passed down from generation to generation in her family: for example, how to control chile heat. The book is filled with bright, fresh flavors and dishes that are wonderful in their simplicity…”

To read the entire review from Publishers Weekly, click here.

POSTED IN: Featured, Press

TAGS: author, cookbook, Jinich, Mexican, publishers, review, weekly

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You made some cookies or some roll ones with anise seeds mom made them. We did not keep the recipe. Please. Send it to me. Thank. You. Josie Duran

Josie Duran | January 19, 2013 at 3:10 am | Reply

Hola Josie, I’m happy to send you the recipe! It’s the link below. I hope you enjoy…
http://www.patismexicantable.com/2011/04/sweet_anise_ropes_or_rosquitas/

Pati | January 24, 2013 at 9:47 pm | Reply

I have look all over your site for==Chard Beans Buritos which i seen on PBS. Houston,Tx. 1/19/2013
Went on your site web to get copy of this,Could not even find this at all. Thanks But No Thanks. Jo.

Joanne Cox | January 20, 2013 at 3:24 am | Reply

Hi Joanne, I’m so sorry to hear about your difficulty finding the recipe. I think you are looking for the Chilorio Burritas recipe. Here’s the link: http://www.patismexicantable.com/2011/04/chilorio_burritas/

Pati | January 24, 2013 at 10:10 pm | Reply

Thanks for sending us recipe.GOD BLESS.

Joanne Cox | January 24, 2013 at 11:09 pm | Reply

Thank you for your show about cake flan made it for Christmas
My family just loved it. Thankful again.

Sylvia Sanchez Freitas | February 3, 2013 at 6:51 pm | Reply

Thank you, Sylvia!!

Pati | February 4, 2013 at 11:21 pm | Reply

You made a recipe for a compote/salsa/side (you said goes with everything and you usually always have on hand) summer 2012, requiring 16 oz jarred hot peppers, which I purchased and now cannot find the recipe! I would really like this recipe to try – HELP!

Thank You!

Jan

Jan | February 5, 2013 at 12:36 pm | Reply

Hi Jan,
Please look in the TV Show section of the site. There is a drop down menu and you can choose Season 2 recipes and Season 1 recipes. Look here: http://www.patismexicantable.com/tvshow/

Pati | February 11, 2013 at 10:45 am | Reply

Hi Pati,

I just watched your show for the first time. I love it! I made the mexican rice and the tomatillo chicken , what a hit.
I thougt you made a dish using leeks but cannot find it . Could you help? It was on pbs in GA Feb2.
You talk as if I’m in the kitchen with you.

Thank you for all of your efforts,
Pat

Pat Gidusko | February 7, 2013 at 7:33 pm | Reply

Hi Pat!
Is it this soup??? http://www.patismexicantable.com/2012/11/zucchini_soup_with_tortilla_crisps/

Pati | February 10, 2013 at 3:59 pm | Reply

I’ve been watching your show and love it! Not long ago I saw an episode where you prepared carnitas using pork tenderloin. I’ve always loved this dish, but most of the recipes I’ve found take a very long time to prepare. I’d love to have your recipe for this dish.

Thanks,

Joyce

Joyce McLean | February 7, 2013 at 8:15 pm | Reply

Hi Joyce, Thank you so much for watching the show!! I believe this is the recipe you are looking for: http://www.patismexicantable.com/2011/06/pork_tenderloin_in_a_sweet_citrus_sauce/

Pati | February 8, 2013 at 4:30 pm | Reply

pati, soy fanatica de tu programa, me perdi de la receta de los Garibaldis, habra alguna manera de conseguirla?….te agradezco mil!!!!!!!

anabel sanchez ginochio | February 10, 2013 at 5:23 pm | Reply

Gracias Anabel!! Ahí te va: http://www.patismexicantable.com/2011/05/mini/

Pati | February 10, 2013 at 5:49 pm | Reply

Hello Patie I enjoy watching your program, the reason I am sending you this email I would like to know the name of the carmel you use on your creaps. I would like to try it. I just moved from Illinois to New Mexico. thank you for your help

Terry Daughton | February 15, 2013 at 10:19 pm | Reply

Oh! Terry, that is Cajeta, is the Mexican version of Dulce de Leche. You can use either of those. Look in your Latino store or international store or the Latin or international aisle of your regular grocery store. Last resort: order online!

Pati | February 17, 2013 at 8:06 pm | Reply