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Dinner


February 19, 2014

27 MARCH 2014
7:00 PM

Hey, San Antonio! I will be giving a live cooking demo and  hosting a 5-course dinner at Palenque Grill on March 27, as part of KLRN’s “Chef Series” that  features PBS chefs. I’ll have a chance to mingle, and you’ll get your own copy of my cookbook to take home. I hope you will consider joining me.

For more information and to register, click here.


January 17, 2014

4 DECEMBER 2014
6:45 PM to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute in Washington, DC.

In my last class of the year at the Institute, I’ll highlight the rich African heritage of Veracruz and all the wonderful flavors that have come out of it.

To register and for more information, click here.


January 17, 2014

9 OCTOBER 2014
6:45 PM to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute in Washington, DC.

Come experience the regional flavors of the Yucatán, Mexico’s culinary outlier, with me and a very special guest chef from the Yucatán.

To register and for more information, click here.


January 17, 2014

5 JUNE 2014
6:45 PM to 9:30 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute in Washington, DC.

Join me as I explore Mexico’s fascinating history through the cross-cultural foods of the 16th century.

To register, click here.
For more information and an overview of the menu, click here.


January 17, 2014

19 MARCH 2014
6:45 PM to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute in Washington, DC.

I’m excited to kick off my 2014 season with a menu inspired by artist Diego Rivera’s table, in conjunction with the Institute’s Man at the Crossroads exhibition.

To register and for more information, click here.


December 6, 2013

2 DECEMBER 2013
6:30 PM to 9:30 PM

I am beyond honored to cook a special menu celebrating Mexican cuisine for the Inter-American Dialogue‘s Board of Directors and distinguished guests, including San Antonio Mayor Julián Castro and former president of Mexico Ernesto Zedillo.

For more information on the dinner, click here.


June 7, 2013

20 JULY 2013
5:00 PM to 9:00 PM

I’m participating in a field-to-plate dinner at East Lynn Farm in Round Hill, Va., to benefit the Piedmont Environmental Council. There will be a tour of the historic farm, cocktails, live music, and a dinner featuring dishes from my cookbook. It will be a perfect summer fiesta in the heart of the Blue Ridge Mountains for a good cause — I hope you will join me!

To register and for more information, click here.


December 1, 2012

27 JANUARY 2013
6:00 – 10:00 PM

I am so thrilled to have been invited to participate in this year’s Sips & Suppers. Created and hosted by chef Alice Waters, chef José Andrés, and New York Times food writer Joan Nathan, Sips & Suppers is a series of intimate dinners happening in private homes all on the same night in Washington DC. Local and guest chefs are paired together to create a (hopefully!) memorable meal to helps raise money to benefit D.C. Central Kitchen and Martha’s Table. I will be planning and executing an exciting Mexican menu alongside chef Julian Medina, owner of Toloache restaurant in New York City. Join us!!

For more information and tickets, click here.

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Sips & Suppers

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December 1, 2012
19 MARCH 2013

I am so honored to host a Chef’s Dinner for members of The National Press Club! I will design a menu featuring dishes from my cookbook, Pati’s Mexican Table, at the National Press Club’s historic Fourth Estate Restaurant in Washington, D.C. If you live here or near DC, sign up!

For more information and tickets, click here

MEATBALLS IN CHIPOTLE SAUCE
Albóndigas al chipotle
Serves 8 to 10

INGREDIENTS
1 1/2 pounds ground beef
2 garlic cloves, minced
2 eggs, lightly beaten
1/4 cup unseasoned breadcrumbs
1 teaspoon kosher or sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 pounds ripe tomatoes
2 garlic cloves
3 tablespoons white onion, chopped
1 to 2 tablespoons chipotle chiles in adobo sauce, or to taste
1 chipotle chile in adobo sauce, optional
2 tablespoons vegetable oil
1 cup chicken broth
2 to 3 fresh cilantro sprigs, or to taste

TO PREPARE
In a large mixing bowl, combine the ground meat with the eggs, minced garlic, breadcrumbs, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix thoroughly with your hands or a spatula.

Place tomatoes in a saucepan and cover with water; simmer over medium-high heat for 8 to 10 minutes, until cooked through and mushy.

In a blender, add the cooked tomatoes along with 1/4 cup of their cooking liquid, 2 garlic cloves, white onion, the sauce from the chipotle chiles in adobo and, if desired, one whole seeded chipotle chile. Purée until smooth.

Pour the oil into a large soup pot and place over medium-high heat. Once hot, pour in the puréed tomato mix. It will sizzle and jump, that is ok! Let it simmer, with the lid ajar, anywhere from 6 to 8 minutes, or until it has changed its color to a deeper red, thickened in consistency and lost its raw flavor. Add the chicken broth and salt to taste and reduce heat to medium low.

Place a small mixing bowl with water to the side of the soup pot with the simmering tomato broth. Wet your hands and start to make the meatballs, one by one. They should be anywhere from 1 to 2″. Gently place the meatballs in the simmering tomato broth.

Once you have shaped all the meatballs, add the cilantro sprigs to the pot, then simmer over medium-low heat for 25 to 30 minutes.

Serve hot with a side of avocado slices avocado, some warm corn tortillas and, if desired, frijoles de olla or white rice and plantains.

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