Patricia
Forget soy and tofu; these are authentic Mexican recipes where produce, fruits and vegetables are naturally the stars.
This episode explores three very different, very authentic and very simple twists on Mexican tacos, one of Mexico’s most iconic foods.
Travel with Pati to the state of Puebla to see why it isn’t just the site of the legendary Cinco de Mayo battle — it’s also home to some of Mexico’s most luscious, delectable culinary treats.
By adding a few key Mexican ingredients to what you’d normally find in an all-American pantry and fridge, you get these to-die-for, lip-smacking dishes.
Pati takes you to Xochimilco, the legendary floating gardens of Mexico, and sprinkles a few flowers into some impressive but easy Mexican recipes.
This episode puts a twist on tequila by using it in a number of tasty, savory and sweet recipes sure to impress special guests. Mixologist extraordinaire Derek Brown shows Pati how to make one of his signature cocktails, and she uses tequila to ignite a main dish.
ANCHO CHILE AND ORANGE JUICE TEQUILA CHASER
Sangrita
Makes 10-12 small servingsINGREDIENTS
1 ounce or 2 ancho chiles
3 cups fresh-squeezed orange juice
1/4 cup white onion, chopped
1 tablespoon fresh-squeezed lime juice
1 tablespoon kosher or sea salt, or to tasteTO PREPARE
Heat a comal or dry skillet over low-medium heat until hot.Remove the stems, seeds and veins from the ancho chiles. Toast over the hot comal or dry skillet, over medium heat, for about 15 seconds per side, until chiles have softened and then begin to toast, have changed their color and released their aroma. Be careful not to burn them.
Place the chiles in a saucepan and cover them with water. Bring to a boil and simmer over medium heat for 10 minutes, until they rehydrate and look plump; let cool.
Place chiles and 1/2 cup of their cooking liquid in a blender along with the orange juice, lime juice, white onion and salt. Purée until smooth.
Serve as a drink alongside tequila in caballitos or straight, poured over ice cubes. Sangrita can be refrigerated for up to a week.
FRESH JíCAMA AND ORANGE PICO DE GALLO
Pico de jícama y naranja
Makes 8 servingsINGREDIENTS
1 large or 2 small jícamas, 1 1/2 pounds, peeled and cut into sticks
3 oranges, peeled and separated into segments or sliced
3 tablespoons freshly-squeezed lime juice
3 tablspoons olive oil
1 teaspoon kosher or sea salt, or more taste
1 tablespoon dried ground chile Piquín or Tajín, or to taste
1/2 cup shelled roasted (not salted) peanuts, chopped and toastedTO PREPARE
In a mixing bowl, whisk together the lime juice, olive oil, salt and pepper to create a vinaigrette.Place the jícamas and oranges in a salad bowl. Toss with the vinaigrette. Let it all marinate for about 10 minutes, either inside or outside of the refrigerator. Sprinkle with the peanuts and serve.
TEQUILA, MEXICAN CREAM AND CHIPOTLE SHRIMP
Camarones al tequila
Serves 3 to 4INGREDIENTS
1 pound large shrimp, peeled and deveined
1/2 teaspoon kosher or sea salt, or to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 clove garlic, finely minced
1/4 cup Tequila Reposado
1/4 cup Mexican cream, Latin style cream, crème fraiche or heavy cream
1 tablespoon chipotle chiles in adobo sauce, or to taste
1 chipotle chile in adobo sauce, optional, seeded and minced
10 chives, slicedTO PREPARE
Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper.In a large and heavy sauté pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic; stir and cook for 10 to 15 seconds, until it becomes fragrant.
Incorporate the shrimp, making sure that the pan is not overcrowded, and let them brown on one side and then the other, for about 1 to 2 minutes per side. Don’t let them overcook; they should be browned on the outside but barely cooked through.
Add the tequila, and slightly tilt the pan over the flame to ignite it. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce (and the seeded minced chile if using).
Serve immediately, with the chives sprinkled on top.
The breakfast of your dreams, prepared by Pati and her sister Alisa. This episode includes both quick, simple dishes and ones meant for a deliciously messy morning feast.
09 May 2013
Talks at Google: Pati Jinich
04 May 2013
CBS This Morning: Chef Pati Jinich’s Cinco de Mayo feast
03 May 2013
Fox News Radio: Cinco de Mayo with Pati’s Mexican Table
02 May 2013
All Things Considered: This Little Piggy Cookie Is A Sweet Mexican Find
01 May 2013
The Chew: Pati Jinich Heats Up The Kitchen
30 May 2013
The Asian Influence in Mexican Cooking
07 Jul 2013
Canyon Ranch Cooks
29 Sep 2013
Book Tour: Baltimore Book Festival
24 Oct 2013
Mex-Americana: The Evolution of Mexican Food in the US
