Only after Pati Jinich got her dream job as a policy analyst did she realize, with a nudge from her husband, that food is really her first love. Nostalgia for her childhood meals in Mexico City inspires her mission to teach true Mexican cooking through classes, her public television show Pati’s Mexican Table and her blog and cookbook.
Is this a bread? A pudding? A soufflé? Falling somewhere between corn soufflé and corn bread, this torte is made with a buttery batter of rice flour studded with the crunch of roughly pureed corn kernels. It’s too good to be simply a side dish. I sometimes serve it topped with Creamy Poblano Rajas as…
My grandfather on my mother’s side, Francisco, whom we called Yeye, was wild about chiles. Not very common in his native Bratislava, I guess. He used to say that what he loved the most about his new country was the predictable weather (especially the bright sunny winters), the colorful markets and, most of all, the…
People wonder about the existence of Jewish-Mexican cuisine; here is but one example. A Sephardic dish with Mexican influence, this chicken is a crowd pleaser that’s perfect for the winter holidays. It’s a bit spicy, a bit sweet, a bit tangy, crisp and moist. Just like that passed-down brisket recipe, it can be one of…
This cake is a treat. What’s more, being flourless, it is perfect for Passover and for gluten-free eaters. This cake feels like a fluffy, smooth, tasty piece of marzipan that has turned into a cake to become a bigger, lighter and longer-lasting version of itself. It can be served as a dessert, with some whipped…
Buñuelos would be perfect for this year’s special holiday of Thanksgivukkah since they speak of nothing but celebration. Many people in Mexico make them for Chanukah as they are fried. In a lot of oil. Truly, what one has to celebrate is being lucky enough to find buñuelos stacked high at markets, fairs and street stands in Mexico or…
Pati’s Polish grandmother in Mexico used to serve two kinds of gefilte fish—traditional white and spicy Mexican red—both served with a little bit of guilt and a lot of love and generosity.
A treasure from the kitchen of my grandmother, Bobe, who immigrated to Mexico from Poland, this fish beautifully combines traditional gefilte fish with the flavors of Mexico, borrowing a popular red sauce from the Mexican state of Veracruz. This “red” gefilte fish uses the same fish mixture as the “white,” but it is poached in…
I devoured a version of this dessert, a take on the popular combination of soft Mexican Manchego cheese with slices of guava or another fruit paste, at the charming and sunny coffee shop in the Sweets Museum in the city of Morelia, in Michoacán, in western Mexico. I was so mesmerized by it I came…
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