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April, 2014


April 29, 2014
Breakfast Enchiladas

An intrinsically Mexican dish, enchiladas are not one but a multitude of possibilities that can dress up a corn tortilla. Simply the sound of the word enchilada makes any Mexican’s mouth water in less than a millisecond and is cause for celebration.

One of the dearest antojos or antojitos (translate to whims or little whims), enchiladas are corn tortillas that may be heated up or lightly fried, either folded or rolled, with or without a variety of fillings, always bathed in a salsa or sauce, and garnished with a a few from a long list of possible toppings. From crumbled queso fresco and a drizzle of crema, to raw or pickled onion, chiles or other vegetables, avocado, chorizo, shredded lettuces and cabbage, just to name some.

Considering the variations of fillings, salsas, and toppings, enchiladas not only embody different regional cuisine’s identities, but also the whims of different cooks…

Here is my latest one; I call it the Big Brunch Enchilada.

Continue reading Big Brunch Enchiladas



April 11, 2014

“A few months ago, I was channel surfing on TV, and landed on an intriguing show on PBS called Pati’s Mexican Table. Not a lover of food shows by any stretch of the imagination, I found myself somehow riveted to the screen. Pati Jinich was the chef, preparing in an effortless and jubilant way what looked to be a sumptuous authentic Mexican dish for her young son. I remember there were prawns in the dish, and the food looked so inviting. Her small boy was enraptured, gobbling it down for dinner. While I certainly know TV is not real life, I was struck by Pati – by the sheer joy and love she shared about Mexican food, culture and tradition. It was palpable and jumped off the screen, and made me want to record every show, to learn how to cook authentic Mexican dishes and adore the process, just as she did.

To my surprise, shortly after, I was able to connect with Pati about her new book by the same title, Pati’s Mexican Table, and I had the opportunity to speak at length with her about her fascinating journey from Mexico, to Washington as a political analyst, to serving as a top Mexican chef with her own popular PBS show focused on Mexican food and heritage…”

To read the entire article, click here.


April 7, 2014

It was a lot of fun talking to Gustavo Arellano, who writes the syndicated column “¡Ask a Mexican!” and author of Taco USA, about foods that have been shared across the U.S.-Mexico border. If you missed us on the radio, listen here…

Read the related article, click here.


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