Pati’s Mexican Table: Season One Recipes
Quesadillas–the perfect marriage of heaven and earth, where the basic, simple tortilla meets the ecstasy of cheese. If you can find the right cheese, that is… So, where do you find great Mexican cheeses in the US? If you can’t find Oaxaca Cheese or Manchego, what can you use instead? What about Monterey Jack or Cheddar as a substitute?
In this episode I interview the fabulous Joe Yonan (who just came out with an equally fabulous cookbook!), who gives us a lot of cheesy advise.
Would it shock you to know that you don’t technically need to stuff cheese inside for it to qualify as an authentic Mexican quesadilla?
If you’re fighting a war, how do you cook food on the run? What sort of meals can you make around ranches, porches, and rustic bonfires? What might Pancho Villa or Emiliano Zapata have eaten? This episode looks at the culinary legacy of the Mexican Revolution, with recipes that include:
This episode shows us how to pick and prime the perfect avocado, then walks us through three great recipes. As a bonus, she learns how to make an avocado martini from one of the top bars in Mexico City.
Meet the tomatillo–this small, plump, green fruit was a favorite of the Aztecs and stars in any number of Mexican dishes today. Its tart flavor is worlds apart from the taste of tomatoes, but is just as juicy and unforgettable. This episode will show you where to find tomatillos, how to cook with them, and tips and tricks for creating amazing dishes.
Aren’t convents supposed to be austere, dull places? In Mexico, everything’s a little more colorful–including the food of Catholic nuns. Delicious, labor-intensive mole is probably the most well known food to come out of the convents, but this show will explore some slightly easier, but just as tasty.
In Mexico, it’s not uncommon to find both food and water deliciously flavored with hibiscus flowers. Commonly known as Jamaica, it has an intensely herbal, fruity taste. This episode will show us some of the places you can buy it in the US, then share recipes that include:
What’s on the menu at a typical Mexican picnic? Are some foods, like hot dogs and hamburgers, universal? Turn your backyard into a little slice of Mexico by tweaking some old standbys. Learn how not only Mexican food has been adapted outside of Mexico, but also how American dishes have been transformed in Mexico.
A Mexican brunch is the perfect way to ease into the weekend. What kinds of recipes are truly Mexican but truly inspired, too? This episode will look at what a late breakfast/early lunch in Mexico might look like, and what recipes you can prepare in your own home.
Who doesn’t love sausage? Chorizo, the Mexican version, is a deep-burnt-reddish explosion of fresh, moist, exotically seasoned flavor. When it’s fried, it becomes crisp and incredibly savory. This episode will look at the difference between Mexican chorizo sausage and its Spanish, Central American and South American cousins.
Mexico is now the largest importer of cinnamon in the world–but how do they use it that’s so special? Just how different is the Ceylon or True cinnamon used in Mexico from the Cassia cinnamon of Southeast Asia?
Immigrants from Lebanon, Syria and Israel have left a tasty influence on Mexican cuisine over the years; this show will look at how they came to such a far-flung (but fascinating) country and what kind of legacy they’ve contributed–other than Frida Kahlo and Salma Hayek, of course.
Vanilla only comes in a bottle, right? Oh, it’s a bean!? Where on earth do I find vanilla beans and then how do I cook with them? Wait, vanilla comes from Veracruz, Mexico–not Madagascar!? This episode will explain all of that, plus share a few amazing vanilla-infused recipes, including:
Mexicans have been wrapping and cooking food in leaves for a long time, and this episode will look at the reasons why. It will also share three scrumptious dishes you can make in your own kitchen with the wrapping method and with three different kids of wrappers! We’ll also look at some shortcuts and tips for cooking wrapped foods in your own kitchen, as opposed to the traditional method of digging a pit or steaming them in an enormous pot.