Pati Jinich Treasures of the Mexican Table: Classic Recipes, Local Secrets
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- Create Date：2021-11-23 10:19:12
- Update Date：2025-09-06
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- Author：Pati Jinich
- ISBN：B08NWTPKMN
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Summary
The “buoyant and brainy Mexican cooking authority” （New York Times） and star of the three-time James Beard Award-winning PBS series Pati’s Mexican Table brings together more than 150 iconic dishes that define the country’s cuisine
Although many of us can rattle off our favorite authentic Mexican dishes， we might be hard pressed to name more than ten。 Which is preposterous， given that Mexico has a rich culinary history stretching back thousands of years。 For her newest book， Pati Jinich brings home the signature recipes that home cooks， market vendors， and chefs have shared with her as she crisscrossed her native country for the past decade。
From Baja lobster tacos to Oaxacan-style grilled flank steak， these recipes represent the culinary diversity of the nation that has， depending on how you count them， as many as thirty-two different cuisines。 Each recipe is a classic。 Each one comes with a story told in Pati's warm， relatable style。 And each has been tested in Pati's American kitchen to ensure it is the best of its kind。
Although many of us can rattle off our favorite authentic Mexican dishes， we might be hard pressed to name more than ten。 Which is preposterous， given that Mexico has a rich culinary history stretching back thousands of years。 For her newest book， Pati Jinich brings home the signature recipes that home cooks， market vendors， and chefs have shared with her as she crisscrossed her native country for the past decade。
From Baja lobster tacos to Oaxacan-style grilled flank steak， these recipes represent the culinary diversity of the nation that has， depending on how you count them， as many as thirty-two different cuisines。 Each recipe is a classic。 Each one comes with a story told in Pati's warm， relatable style。 And each has been tested in Pati's American kitchen to ensure it is the best of its kind。
Reviews
Jessica
，
Authentic and approachable Mexican food！ Pati Jinich has pulled together another standout cookbook，。 The recipes are simple with short ingredient lists but packed with flavor。 This should be your go-to cookbook for traditional Mexican staples。Thank you to Mariner Books and NetGalley for allowing me to read an advance copy of this cookbook。 My review is voluntary and all opinions are my own。
Diane
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*4。5 stars*Rich in flavour and history…I’ve been enjoying this author’s cooking series on TV， where each recipe has a story。 Whether a family remembrance or a new tradition， or memories of food discovered in her hometown of Mexico City， there is always more than just food on offer。 This book – part cookbook， part travel-logue， and with a whole lot of culinary history – offers more of the same。 Food and history intertwined…Most importantly， I think， is this book had me hungry through most of it。 *4。5 stars*Rich in flavour and history…I’ve been enjoying this author’s cooking series on TV， where each recipe has a story。 Whether a family remembrance or a new tradition， or memories of food discovered in her hometown of Mexico City， there is always more than just food on offer。 This book – part cookbook， part travel-logue， and with a whole lot of culinary history – offers more of the same。 Food and history intertwined…Most importantly， I think， is this book had me hungry through most of it。 Offering the traditional recipes as well as possible substitutions and changes over time， the recipes could have come from anyone’s kitchen。 And they did。 The author offered a culinary walk through all of Mexico’s states and regions， including local twists on standards as well as unique dishes found only in certain areas。 What they all had in common was their ability to tweak the taste buds and to offer a lens in a hugely diverse cuisine。Armed with a staple list of ingredients， I can’t wait to dive in and try some of my own favourites and lash out and try something new！*I happily reviewed this book**Thank you to NetGalley 。。。more
Susanne
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Thank you to the author， Mariner Books and NetGalley， for an ARC in exchange for an honest review。I was not familiar with the author， but recently heard her on a podcast and was captivated by her energy and enthusiasm。 This also came through clearly in her book and I loved the way she took the time to explain the differences in regional cuisine， the specialities and the options。 The photos throughout were stunning， but most of the recipes were not do-able from my point of view。 I would view this Thank you to the author， Mariner Books and NetGalley， for an ARC in exchange for an honest review。I was not familiar with the author， but recently heard her on a podcast and was captivated by her energy and enthusiasm。 This also came through clearly in her book and I loved the way she took the time to explain the differences in regional cuisine， the specialities and the options。 The photos throughout were stunning， but most of the recipes were not do-able from my point of view。 I would view this as more of a reference book than something I would be able to cook from， and I am not someone that is fearful of unknown cuisine or spicy foods。 However， outside the USA （I live in Europe）， much of what is on the ingredients list is unknown and cannot be sourced - which I suppose makes the US measurements throughout the book not so much of a problem。 。。。more
Adriana
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This is a great cookbook for exploring the wide variety of foods that Mexico has to offer without getting into overly complicated recipes or recipes that have been altered for foreign palates to the point of being practically unrecognizable。 Jinich presents classic dishes that most already know and love right along with unconventional gems that are sure to please anyone adventurous enough to try them。 I particularly liked how the recipes themselves are presented。 There's the seemingly mandatory This is a great cookbook for exploring the wide variety of foods that Mexico has to offer without getting into overly complicated recipes or recipes that have been altered for foreign palates to the point of being practically unrecognizable。 Jinich presents classic dishes that most already know and love right along with unconventional gems that are sure to please anyone adventurous enough to try them。 I particularly liked how the recipes themselves are presented。 There's the seemingly mandatory couple of paragraphs of introduction that no modern recipe can apparently go without， but they're concise and to the point。 Then， when you get to the recipes， they're clear and easy to follow。 Everything is presented in simple terms that even novice cooks will be able to understand， and whenever something more complicated or very specific to Mexican cuisine comes up， Jinich makes it a point to clearly and succinctly explain the entire process step-by-step。 I've tried several recipes already and I can confidently say that they're perfectly manageable for someone with moderate cooking experience and turn out tasting as good as they sound。 The only thing I can complain about is that there are things that get repeated more than once， but that's only noticeable if you read the entire book like you were reading a novel。 Once you're done with the first read and you're only taking care of the recipes， that's a minor detail。 Many very happy thanks to NetGalley and Mariner Books for the early read！ 。。。more
Joy
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I must confess。 I love Pati Jinich。 I watch her cooking show on PBS and I have all of her cookbooks。 She is a very entertaining person in front of the camera。 I definitely love her recipes， too。 I am glad that she's showcasing traditional and new Mexican cuisine， not focusing on Tex-Mex like so many cookbook authors do in this sub-category。 Her food is so good。 The recipes in this latest entry do not disappoint。 I already pre-ordered a copy。 I must confess。 I love Pati Jinich。 I watch her cooking show on PBS and I have all of her cookbooks。 She is a very entertaining person in front of the camera。 I definitely love her recipes， too。 I am glad that she's showcasing traditional and new Mexican cuisine， not focusing on Tex-Mex like so many cookbook authors do in this sub-category。 Her food is so good。 The recipes in this latest entry do not disappoint。 I already pre-ordered a copy。 。。。more
Dominique
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Having lived in Mexico （the Yucatan and Chihuahua） for around 5 months， I was very excited at the prospect of seeing some of my favourite dishes available in a cookbook for me to replicate at home。 Now I will not say that all my favourites were found in this book （which is a given since Mexico has such diverse food variety）， but that doesn’t mean the recipes that were there were bad。Here’s what I loved about the book:- It was beautiful。 While there wasn’t a picture with every recipe （something I Having lived in Mexico （the Yucatan and Chihuahua） for around 5 months， I was very excited at the prospect of seeing some of my favourite dishes available in a cookbook for me to replicate at home。 Now I will not say that all my favourites were found in this book （which is a given since Mexico has such diverse food variety）， but that doesn’t mean the recipes that were there were bad。Here’s what I loved about the book:- It was beautiful。 While there wasn’t a picture with every recipe （something I admittedly do love）， the one’s that were there definitely left me hungry。- The origin stories for the food。 She would always list which province the food came from， it’s roots， and sometimes even who taught her the recipe。 All of this definitely gave the impression that you were travelling through Mexico from house to house。- The cook’s notes。 Whether it was substitutions， alternate ways of serving a dish， or alternate ways of cooking it， these notes are always something I can appreciate。What I loved less about the book， however， is a bit more complicated because it kind of can’t be helped。 In terms of things， the cookbook looks amazing， the difficult part about the book comes from the reality that trying to cook Mexican foods anywhere but Mexico always presents its own sort of problems。 Even Pati herself noted at multiple points about how some ingredients would probably have to be bought online， and she was not wrong。 For many people， these recipes might be quite difficult simply because the ingredients are near impossible to procure。 That also is part of the reason why cooking many of these things would be a true labour of love。 Not all the recipes are overly time consuming， but after procuring the ingredients you will also find that many recipes rely on others being made as well to bring it to completion。 After all， you can’t have enchiladas without the sauce， nor would you want to have a sope without refried beans and a good salsa verde。 I will also say that those who aren’t huge on meat probably wouldn’t love this book that much either since， as I was always told when I lived there， it’s not a meal if there isn’t meat。All that having been said， the cookbook itself is not bad and definitely has some very treasured recipes， of course with that comes the reality that cooking these dishes might be challenges in and of themselves。 That said， if you’re looking to dive into cooking Mexican food and are willing to put in the extra effort this is the book for you。Thanks to the publishers and netgalley for a virtual arc of this book in exchange for an honest review。 。。。more
Kim
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This cookbook is truly a treasure， written by the host of Pati’s Mexican Table， a show in its 9th season that follows the author on a quest to discover Mexico’s culinary treasures。 The author reminds us that Mexican food is far more than just tacos， even though we all love tacos！ Mexican cuisine is complex and varied， boasting local favorites from its 32 states stretching over diverse terrain， all which lends itself to diverse flavors and favorite dishes， so much to explore！ All the recipes in t This cookbook is truly a treasure， written by the host of Pati’s Mexican Table， a show in its 9th season that follows the author on a quest to discover Mexico’s culinary treasures。 The author reminds us that Mexican food is far more than just tacos， even though we all love tacos！ Mexican cuisine is complex and varied， boasting local favorites from its 32 states stretching over diverse terrain， all which lends itself to diverse flavors and favorite dishes， so much to explore！ All the recipes in this book were tested in the authors Maryland kitchen， served to her husband and 3 sons， to be sure every recipe is the best expression of itself and proven to be prepared with ease。 I found so many recipes that i can’t wait to try out on my family！ Every dish in this book appears doable with easy to obtain ingredients。 This book is well laid out with beautiful photos to inspire。 Thank you to Netgalley， Mariner Books， and Pati Jinich for this eARC in exchange for my honest review。 。。。more
Sheila
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Buy this cookbook！The book is divided into the following: Introduction; Soups; Tacos， Quesadillas， Burritos， and Tamales; Salsas， Pickles， and Guacamoles; Beans， Rice， and Pasta; Eggs; Seafood; Chicken and Turkey; Beef， Veal， Lamb， and Goat; Pork; Salads and Vegetables; Desserts; and Index。 There is a section called Chiles， Tomatoes， and Onions: Pillars of the Mexican Pantry which is interesting。The soups all looked AMAZING！ I was dying to try them right away。 After a couple of cold， rainy days Buy this cookbook！The book is divided into the following: Introduction; Soups; Tacos， Quesadillas， Burritos， and Tamales; Salsas， Pickles， and Guacamoles; Beans， Rice， and Pasta; Eggs; Seafood; Chicken and Turkey; Beef， Veal， Lamb， and Goat; Pork; Salads and Vegetables; Desserts; and Index。 There is a section called Chiles， Tomatoes， and Onions: Pillars of the Mexican Pantry which is interesting。The soups all looked AMAZING！ I was dying to try them right away。 After a couple of cold， rainy days at home that is exactly what I did。I made the Sopa de Ajo， or Garlic Soup， first。 It is from the state of Chihuahua and I have never had it before。 I cannot believe how GOOD it was！ My husband loved it too！ It has INCREDIBLE FLAVOR。 It was simple to make， the hardest part was ladeling it into the blender。 Easy and inexpensive， it’s a WINNER。 On a scale of 1 to 5， I would give it 10 stars just based on the flavor。 The only thing I changed was the seasoning on the croutons; instead of salt and pepper， I sprinkled on Penzey’s Garlic Salt。 I am addicted to that seasoning and it added to the richness of the garlic flavor。 And the flavor is rich and sweet， not harsh or “garlicky” at all。 The soup needs no top-dressing of salt or pepper。 The second recipe I made from this cookbook was Sopa de Cebollitas con Queso， or Spring Onion and Tomato Soup with Melty Cheese。 Yes， it calls for 60 scallions or 30 spring onions， but the onion cooks down to a rich and mellow flavor。 And， it calls for cheese and heavy cream but honestly， neither I nor my husband felt like it was “heavy” or that it weighed us down。 What we both agreed on was that it had a LOT of flavor and that the cooking aroma was amazing！ Once again， the recipe was not difficult and the instructions could not have been clearer。 I bought most or all of my ingredients at Aldi and Costco， so it wasn’t expensive to make。 The soup was low-sodium （and didn’t need top salting）， meatless， and gluten-free。 Will all of those dark green onion stems go to waste？ Nope。 They will be in a stir-fry and some chicken noodle soup。 Today’s cooking adventure was a win-win as my husband said the whole house smells GREAT。 Not only were the soup recipes enticing， but the entire cookbook looked great。 There are only a few things that we choose not to eat but there are numerous good recipes in this book。 None of them are very difficult and the ingredients tend to be ones that are readily available even in remote parts of the USA。 As for dried chiles and spices， most people have the ability to order online。 Some fresh ingredients like fresh chilis or certain types of cheese are always tough to come by in rural areas， I know from experience！ I bought a 2。5 pound bag of Chihuahua shredded queso fresco at the local Costco today so there is hope。 I intend to also make many of the seafood， chicken， and pork recipes that are included。 I like beef but eat very little， especially now that the price has increased。 I definitely will try Pati’s recipe for turkey， possibly at Christmas。 I didn’t really know who Pati Jinich was before reading this cookbook。 I had seen one episode of her PBS cooking show on breakfasts but did not recognize her name。 Now I know more about her from reading this friendly and well-thought out cookbook。 My husband and I have started watching her show which is aired twice weekly in the Minneapolis-St。 Paul market。 This is a well-written cookbook with clear instructions。 I didn’t find any typos or inaccurate ingredients or amounts， to my knowledge。 This pre-publication galley was well-edited and a joy to read。 Thank you to Mariner Books， Pati Jinich， and NetGalley for allowing me to read a pre-publication galley of this book。 My opinions are my own and I didn’t receive anything for my review。I definitely recommend this cookbook！ 。。。more
Anna
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One of the best things I liked about Jinich’s cookbook was her explanations and descriptions of everything。 If you watch her PBS television series， Pati’s Mexican Table， you can practically hear her speak each word as you read。 She has a distinctive way with words that only she can produce。 Yes， some of the recipes in the book are very involved and I can see that some of the ingredients， nopalitos， some chiles， guajillo， may be difficult， if not impossible to find in parts of the country。 But oh One of the best things I liked about Jinich’s cookbook was her explanations and descriptions of everything。 If you watch her PBS television series， Pati’s Mexican Table， you can practically hear her speak each word as you read。 She has a distinctive way with words that only she can produce。 Yes， some of the recipes in the book are very involved and I can see that some of the ingredients， nopalitos， some chiles， guajillo， may be difficult， if not impossible to find in parts of the country。 But oh， are you missing out！ Seared Nopalito Salad with Radishes and Oregano！ Top it with avocado slices and you’ll cry for more。 Chocolate-Dipped Palmiers are made with puff pastry coated with cinnamon sugar。 There are wonderful desserts here。 Salsa， tortillas， tacos， and tostadas， are all here too。 Have fun just looking through the cookbook。 But you’ll end up wanting to make something from each section。 。。。more
Brianna
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Pati Jinich is a favorite in our family and I knew I had to take a look at her newest cookbook。 The pages are filled with amazingly mouthwatering authentic Mexican recipes and there's something for everyone。 You get more than just recipes in this book， you get stories and information about ingredients， cultural history and cooking tips， and nutritional information; I loved learning more about Mexican culture and cooking from Pati！ I found this to be an informative， interesting， and delectable re Pati Jinich is a favorite in our family and I knew I had to take a look at her newest cookbook。 The pages are filled with amazingly mouthwatering authentic Mexican recipes and there's something for everyone。 You get more than just recipes in this book， you get stories and information about ingredients， cultural history and cooking tips， and nutritional information; I loved learning more about Mexican culture and cooking from Pati！ I found this to be an informative， interesting， and delectable read。 Thank you for the chance to read and review this ARC！ 。。。more
Becky
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I really love Pati Jinich！ This is a must have cookbook for any fan of her show or， if you haven't had the pleasure of watching， anyone who wants to try their hand at traditional Mexican cuisine。 Note this is not Tex-Mex （which is fine in it's own right， but a very different type of food）。 These are the dishes Jinich grew up with。 The dishes she cooks for her family。 They're flavorful and approachable， perfect for any level of home cook！This is going to be a favorite of mine for years to come！ I really love Pati Jinich！ This is a must have cookbook for any fan of her show or， if you haven't had the pleasure of watching， anyone who wants to try their hand at traditional Mexican cuisine。 Note this is not Tex-Mex （which is fine in it's own right， but a very different type of food）。 These are the dishes Jinich grew up with。 The dishes she cooks for her family。 They're flavorful and approachable， perfect for any level of home cook！This is going to be a favorite of mine for years to come！ 。。。more
Laura
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When I first opened my copy of Pati Jinich's new cookbook， Treasures of The Mexican Table， I quickly thumbed through until I found her recipe for Brown Sugar Carnitas。 I made a list bought the ingredients and cooked。 If I was going to read this book， I needed to be in the zone。 That zone for me is carnitas。 Pure heaven。 And I was， in heaven that is。 One of the things I love about Mexican cuisine is the richness of regional and agricultural variety。 Jinich has always showcased that diversity in h When I first opened my copy of Pati Jinich's new cookbook， Treasures of The Mexican Table， I quickly thumbed through until I found her recipe for Brown Sugar Carnitas。 I made a list bought the ingredients and cooked。 If I was going to read this book， I needed to be in the zone。 That zone for me is carnitas。 Pure heaven。 And I was， in heaven that is。 One of the things I love about Mexican cuisine is the richness of regional and agricultural variety。 Jinich has always showcased that diversity in her television show and her books。 Treasures of the Mexican Table is no different。 Filled with beautiful photographs and even more amazing recipes， Treasures of The Mexican Table brings you everything you need to fill your home with the scents of someone's abuelita or tia's kitchen。 This isn't the food that passes for Mexican， where you grab something fast through a drive-through window。 This is real food。 Food that has nourished families， been on celebration tables， for generations。 From soups to desserts， the proverbial chicken and the egg， salsas， tacos， fish， beef， pork， lamb， and goat， Treasures of The Mexican Table is most certainly the book anyone who loves the bright， flavorful， foods of Mecico should have。 With easy to follow instructions， tips and hints， anyone can enjoy authentic Mexican food at home。 There maybe some ingredients that you might not find in your local store。 Pati tells you what you can substitute or lets you know you can find it online。 Online retailers make it easy for us all to enjoy the spices and flavors of other cultures。 Those carnitas I made？ Delicious。 Succulent。 So easy。 They brought back memories of my neighbor's kitchen。 Good food does that。 And Pati Jinich makes it easy for you to have that experience in your own kitchen。 Thank you to NetGalley and Mariner Books for allowing me the advanced copy of Treasures of the Mexican Table。 。。。more
Witch-at-Heart
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I absolutely love this cookbook。 It was more than i cold have ever hoped for。 The recipes， the stories the absolutely delicious looking pictures。 This book has it all and if you love Mexican food you should be in heaven the recipes are mouth watering。 I must admit I have never heard of Pati Jinich but that was completely my loss and she now has a new devoted fan。 This is a must have cookbook for anyone looking for authentic Mexican recipes。Hands down the best book I have seen on this style of fo I absolutely love this cookbook。 It was more than i cold have ever hoped for。 The recipes， the stories the absolutely delicious looking pictures。 This book has it all and if you love Mexican food you should be in heaven the recipes are mouth watering。 I must admit I have never heard of Pati Jinich but that was completely my loss and she now has a new devoted fan。 This is a must have cookbook for anyone looking for authentic Mexican recipes。Hands down the best book I have seen on this style of food EVER！！！！！Completely in love and Yes this would make the perfect gift for that chef in your life looking for the best recipes Mexican food has to over。 I can’t recommend it enough！！！ 。。。more
Penmouse
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If you are a fan of Patti's Mexican Table， I'm sure you'll love her newest cookbook Treasures of the Mexican Table。 Patti Jinich starts her cookbook by sharing the history and culture of Mexico。 I loved how she wrote about the different regions that ranged from the tropics to the Sierra highlands。 Her writing helped understand how Mexico has a variety of climates and cuisines。 I found her ingredient preparation tips helpful。 Thanks to her writing I now know how to clean and prepare nopales （cact If you are a fan of Patti's Mexican Table， I'm sure you'll love her newest cookbook Treasures of the Mexican Table。 Patti Jinich starts her cookbook by sharing the history and culture of Mexico。 I loved how she wrote about the different regions that ranged from the tropics to the Sierra highlands。 Her writing helped understand how Mexico has a variety of climates and cuisines。 I found her ingredient preparation tips helpful。 Thanks to her writing I now know how to clean and prepare nopales （cactus paddles）。 I have seen them in our grocery stores but I didn't know to prepare them。Some of the recipes you'll find in her newest cookbook include:Garlic SoupSonoran Shrimp and Scallop TostadasCooked Salsa VerdeRice with Poblanos and CornEnchiladas with Hard-Boiled Eggs and Two SaucesSaucy Beachside SnapperChicken Pozole with Pinto BeansBeef Brisket in Colorado Chile SauceChiles Rellenos with CheeseFour-Milk Cake with Plums and ApricotsNote: The Spanish names are written along with the English names with each recipe。 To make my writing easier I chose to use the English names only。Recommend。Review written after downloading a galley from NetGalley。 。。。more
Opal Edgar
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A beautiful cookbook full of hearty dishes， spicy soups， fresh salsa and dips。 The pages are bursting with fragrant spices and you want to cook everything。 There is a few ingredients that might be a little hard to source （out of America） but it looks so good you want to go the extra mile。 But what is nice is the way it centres around home cooking， those are all comfort dishes， a lot of them made with cheap ingredients melded with love to transcend their humble origin。 Everything here looks authe A beautiful cookbook full of hearty dishes， spicy soups， fresh salsa and dips。 The pages are bursting with fragrant spices and you want to cook everything。 There is a few ingredients that might be a little hard to source （out of America） but it looks so good you want to go the extra mile。 But what is nice is the way it centres around home cooking， those are all comfort dishes， a lot of them made with cheap ingredients melded with love to transcend their humble origin。 Everything here looks authentic， the stories in front of each recipe tells where it comes from and how significant it is - I loved that I even found indigenous recipes。 A great book。 。。。more
Jennifer
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A great easy to use cookbook。 I appreciate a cookbook that has lots of pictures and this one meets the mark。 Ingredients are easily found locally。
Jodi
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A fabulous cookbook exploring Mexico。 This cookbook with its wonderful photo's and discussion of the recipes important to the Mexican culture is inspiring and I truly appreciate the depth of the recipes as a way to explore Mexico。 Glad to see seafood represented as this is something often missed in representing Mexican cooking。 The cookbook explores all areas of food and the importance of flavor and cooking in Mexican culture。 The reader will be drawn in and exploring recipes in their own kitche A fabulous cookbook exploring Mexico。 This cookbook with its wonderful photo's and discussion of the recipes important to the Mexican culture is inspiring and I truly appreciate the depth of the recipes as a way to explore Mexico。 Glad to see seafood represented as this is something often missed in representing Mexican cooking。 The cookbook explores all areas of food and the importance of flavor and cooking in Mexican culture。 The reader will be drawn in and exploring recipes in their own kitchen with fabulous flavors， stories and creating their own traditions。If you like color， flavor and an array of fabulous spices this cookbook is for you。Thank you Netgalley， the author and publisher for the ability to review this fabulous cookbook。 。。。more
Michelle Ogden
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I watch Pati's Mexican Table on PBS every weekend and have developed a love and appreciation of regional Mexican cuisine。 Such a rich and varied culture has some of the most complex flavors that dance on your tongue and delight the eye。 Pati immerses you in the local flavors of home cooking。 Recipes not usually seen on US restaurant menus， Pati makes the dishes available to home cooks。 The newest cookbook from Jinich is call Treasures of the Mexican Table。 Each recipe is a treasure perfected by I watch Pati's Mexican Table on PBS every weekend and have developed a love and appreciation of regional Mexican cuisine。 Such a rich and varied culture has some of the most complex flavors that dance on your tongue and delight the eye。 Pati immerses you in the local flavors of home cooking。 Recipes not usually seen on US restaurant menus， Pati makes the dishes available to home cooks。 The newest cookbook from Jinich is call Treasures of the Mexican Table。 Each recipe is a treasure perfected by generations and taught to Pati on her travels by locals。 The recipes are accompanied by lovely photography and insights from Pati on the ingredients and interesting facts about the regional dishes。 I look forward to trying some new to me ingredients。 I have a long list of recipes to try from Treasures。 Thank you Pati for teaching us about the depth and beauty of Mexican cuisine。 。。。more
Gab
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I've always enjoyed watching Pati Jinich cook， her joy for eating and working in the kitchen is infectious。 This cookbook is no exception - stuffed full of recipes showcasing the regional specialities of Mexican cooking， sourced from （and credited to） real people and families Pati has met in her travels。Based on the simplicity of many of these recipes， ingredients really matter here。 Their freshness and quality will make the difference between an acceptable and show-stopping dish。 Substitutions I've always enjoyed watching Pati Jinich cook， her joy for eating and working in the kitchen is infectious。 This cookbook is no exception - stuffed full of recipes showcasing the regional specialities of Mexican cooking， sourced from （and credited to） real people and families Pati has met in her travels。Based on the simplicity of many of these recipes， ingredients really matter here。 Their freshness and quality will make the difference between an acceptable and show-stopping dish。 Substitutions are recommended for the harder to find ingredients， but even from Australia I'm lucky to have access to great online Mexican food stores。 The majority of recipes are quite meat and cheese forward， however there are also comprehensive sections on pickles， salsas， desserts and vegetables。 I learnt a lot about regional ingredients and traditions reading this book， and Pati's conversational style makes this book a great read as well as a reference guide。 Ideas to try include mole verde and the sweetly named gelatinas desserts。I received a digital copy of this book from NetGalley in exchange for an honest review。 。。。more
KatiecatsBookishLife
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One definitely should not read this book on an empty stomach。 I had not previously heard of author Pati Jinich， but after perusing her recipes I am now a follower of her YouTube channel。 Her adoration of Mexican cuisine comes through in every page of "Treasures of the Mexican Table"。 And I couldn't get enough of the great pictures， they really made me wish I could try everything。 My family is looking forward to experiencing Mexico through these wonderful dishes。 I have already made a shopping li One definitely should not read this book on an empty stomach。 I had not previously heard of author Pati Jinich， but after perusing her recipes I am now a follower of her YouTube channel。 Her adoration of Mexican cuisine comes through in every page of "Treasures of the Mexican Table"。 And I couldn't get enough of the great pictures， they really made me wish I could try everything。 My family is looking forward to experiencing Mexico through these wonderful dishes。 I have already made a shopping list for the Oaxacan Oregano Roast Chicken （Pollo al Orégano Oaxaqueño） ingredients， and my mouth is watering in anticipation。Thank you NetGalley， Pati Jinich and Mariner Books for providing me with an ARC in exchange for an honest review。 。。。more
Diane S ☔
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3。5 I enjoy Mexican food， but since I don't eat much meat， the fish and vegetarian options are the ones I seek。 Many recipes though I probably wouldn't attempt， all the different types of peppers used are often difficult to acquire。 That said there are a few seafood recipes I would try and the soups， especially the corn soup is one I will definitely try。This book though is much more than recipes。 The author takes us through Mexico， region by region， explaining the local fare and how it came to b 3。5 I enjoy Mexican food， but since I don't eat much meat， the fish and vegetarian options are the ones I seek。 Many recipes though I probably wouldn't attempt， all the different types of peppers used are often difficult to acquire。 That said there are a few seafood recipes I would try and the soups， especially the corn soup is one I will definitely try。This book though is much more than recipes。 The author takes us through Mexico， region by region， explaining the local fare and how it came to be， generational recipes。 Using what is local to that region， how what they could resource became their main menu。 I enjoy reading about the different foods of different regions and appreciated the way this book and its recipes were divided。 ARC from Netgalley。 。。。more
Joni Owens
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I had never read any of Pati’s cookbooks but I had seen her cooking show。 This cookbook was just like watching her show。 The way she tells a story really takes you to the places she’s talking about。 Beautiful pictures accompany almost every recipe。
Shelby *trains flying monkeys*
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These recipes sound so delicious！ I am admitting to trying three of the recipes in this book and honestly？ None of them were noteworthy enough for me to do the work for them again。 These are not quickly done meals。The easiest of the three？ Guacamole。 And this recipe was fine。。。but just fine。 I've made way better just throwing crap in。Then the refried beans with cheese。 I mean it's beans and cheese it should have been a hit。 And again。。。it was just okay。Last but not least -the 3 cheese chic These recipes sound so delicious！ I am admitting to trying three of the recipes in this book and honestly？ None of them were noteworthy enough for me to do the work for them again。 These are not quickly done meals。The easiest of the three？ Guacamole。 And this recipe was fine。。。but just fine。 I've made way better just throwing crap in。Then the refried beans with cheese。 I mean it's beans and cheese it should have been a hit。 And again。。。it was just okay。Last but not least -the 3 cheese chicken enchiladas。 We just thought it was bland。 It could be user error but this stuff was work。 You have to make the salsa and rehydrate the peppers and process all that stuff。 I'm just not that girl for a dish that we were meh about。Booksource: Netgalley in exchange for review。 。。。more
Cozy Book Spot
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This book is really about treasures of the Mexican cuisine。 Most of the dishes here I have never heard of but I would love to try！ It's not your traditional Mexican cookbook and you won't really find the same American-Mexican food you see in restaurants here but delicious and fancy looking recipes。 I don't know if I personally would make them at home because they look kinda fancy but I would love to try them in Mexico。 I received a free digital copy of this book from NetGalley in exchange for my This book is really about treasures of the Mexican cuisine。 Most of the dishes here I have never heard of but I would love to try！ It's not your traditional Mexican cookbook and you won't really find the same American-Mexican food you see in restaurants here but delicious and fancy looking recipes。 I don't know if I personally would make them at home because they look kinda fancy but I would love to try them in Mexico。 I received a free digital copy of this book from NetGalley in exchange for my honest review 。。。more
Johanna Sawyer
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Fans of Pati’s show will love this cookbook and pretty much anyone looking for an authentic rich Mexican recipe。 The cover was lovely but I grabbed this cookbook because of the famous chef who made it。 What did I like？ I’ve watched Pati’s show and it’s a kind hearted show that tries to simplify some Mexican dishes so you can enjoy them at home。 First thing I made was the flour tortilla。 So I admit cooking with lard was a first but they turned out fantastic。 We made some gorgeous chili lime shrim Fans of Pati’s show will love this cookbook and pretty much anyone looking for an authentic rich Mexican recipe。 The cover was lovely but I grabbed this cookbook because of the famous chef who made it。 What did I like？ I’ve watched Pati’s show and it’s a kind hearted show that tries to simplify some Mexican dishes so you can enjoy them at home。 First thing I made was the flour tortilla。 So I admit cooking with lard was a first but they turned out fantastic。 We made some gorgeous chili lime shrimp tacos。 So a ton of the recipes use some type of nuts which I just don’t cook with and I hated that a ton of the recipes don’t come with a picture。 Other than that this cookbook delivers！ Would I recommend or buy？ I’m more likely to follow the show where we can see her cooking steps than a cookbook missing a ton of pictures。 She is a fantastic chef and I adore the show。 Four stars here！ I received a complimentary copy to read and voluntarily left a review！ 。。。more
FMSWarrior
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My husband and I watch a lot of cooking shows and Pati’s is one of our favorite！ She’s genuine and makes cooking look so easy。 We have tried several of her recipes and her flavors take me back to my many business trips to Mexico。 Authentic Mexican food the way it was meant to be enjoyed。 Best of all， you can just hear Pati’s voice as you read her words。This cookbook is awesome and my husband will be getting a copy for Christmas！ But to be sure， I’ll be the one who ends up doing the cooking after My husband and I watch a lot of cooking shows and Pati’s is one of our favorite！ She’s genuine and makes cooking look so easy。 We have tried several of her recipes and her flavors take me back to my many business trips to Mexico。 Authentic Mexican food the way it was meant to be enjoyed。 Best of all， you can just hear Pati’s voice as you read her words。This cookbook is awesome and my husband will be getting a copy for Christmas！ But to be sure， I’ll be the one who ends up doing the cooking after he does the prep。 We’re both winners with this cookbook！ 。。。more
Marnie
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This reads like a vacation with a foodie friend。 The recipes look delicious and the author offers substitutions which make it more assessable for lots of readers。 The stories are the pinch of something extra。 Have a list of recipes to try and the easy instructions give me confidence they will turn out well。*Thank you NetGalley and Mariner Books for the Advanced Reader Copy。
Theediscerning
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I'll start with the admission I was probably seeking a beginner's guide to Mexican cuisine， as opposed to this behemoth of a volume。 I had the British takeaway impression of Mexican decades ago， but that's about as far as I've got （I took one look at the menu in a Mexican in Anchorage， AK， and fled， knowing I could never get nearly enough translated from the American English to get my mother and I fed）。 But obviously anything involving a menu and Mexican cooking outside that country's borders is I'll start with the admission I was probably seeking a beginner's guide to Mexican cuisine， as opposed to this behemoth of a volume。 I had the British takeaway impression of Mexican decades ago， but that's about as far as I've got （I took one look at the menu in a Mexican in Anchorage， AK， and fled， knowing I could never get nearly enough translated from the American English to get my mother and I fed）。 But obviously anything involving a menu and Mexican cooking outside that country's borders is probably not the real thing – it would portray the nation as well as an Italian eatery serving only pasta and pizza。 So I came here for the Mexican equivalent of the zuppa Pavese， the stews only the natives get to know about， and so on。But again， I needed a gentler hand into things。 It's OK telling us what five chiles to concentrate on， but。。。 where to begin？ It's fair enough that you might be able to get epazote online， but over here we've barely got to grips with cilantro， and I'd have needed a lesson in why I needed it before I ventured that far。 Full kudos to people who can grasp everything here at first read （and actually source it all）， and I'll get to them in a second， but if you are the inquisitive learner， this is A-level stuff and not Mexican Home Ec 101。So why did I give this five stars？ Because I can see this is a sterling， de luxe， thorough piece of work。 The contents convinced me the author did deserve the TV airtime， following and prestige she has back in Maryland and Mexico City， and that she has scoured the four corners of the place for the homespun， the echt， the traditional， call it what you will。 And of course this never ever intended to be a beginner's guide。 This is the encyclopaedia of it all， discussing regional variants， emphasising the feel a dish should have as opposed to being the be-all-and-end-all， and covering so many bases that full-grasper I mentioned will still be relishing every page turn。 Despite disliking the slightly wordy introduction to each and every dish， it adds to the authenticity （and share-the-info-at-dinner-parties-ability） of it all。 Practically every dish gets a full-page photo， as well。 But when some recipes hit a fourth page， you know you're not dealing with the basics。I am hampered in what I will take from these pages， given my partner has recently added onions and alliums to anything spicy on the list of things she'd rather not eat。 But the Oaxacan roast chicken， smothered in a garlic， oregano and more garlic pesto， is the kind of thing I and the author sought – something specific to a region that the tourists could well pass by。 Other endemic flavours waiting me might be the sweet lime and chicken soup， and for when the other half's back's turned the chipotle turkey meat loaf after some spring onion and tomato soup with melty cheese （there's always some dulce de camote for when I get found out）。 Oh， and a beef or pork picadillo served with rosca de papa， to prove we don't just eat poultry。 So yes， this made me slightly salivate and plan menus， and for someone whose cupboard is quite bare of most of these ingredients， that's high praise inded。All told， the book told me I'm not quite built for the contents， but it itself is certainly fit for purpose。 It's a very attractive volume。 。。。more
Janet
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Date reviewed/posted: July 11， 2021Publication date: November 2， 2021When life for the entire galaxy and planet has turned on its end， you have personally decided to basically continue on #maskingup and #lockingdown to be in #COVID19 #socialisolation as the #thirdwave （ #fourthwave #fifthwave？） is upon us， superspeed readers like me can read 300+ pages/hour， so yes， I have read the book … and many more today。 Plus it is hot as all heck and nothing is more appealing than sitting in front of a fan Date reviewed/posted: July 11， 2021Publication date: November 2， 2021When life for the entire galaxy and planet has turned on its end， you have personally decided to basically continue on #maskingup and #lockingdown to be in #COVID19 #socialisolation as the #thirdwave （ #fourthwave #fifthwave？） is upon us， superspeed readers like me can read 300+ pages/hour， so yes， I have read the book … and many more today。 Plus it is hot as all heck and nothing is more appealing than sitting in front of a fan with a kindle！I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley， the publisher and the author in exchange for an honest review。 From the publisher， as I do not repeat the contents or story of books in reviews， I let them do it as they do it better than I do 😸。The “buoyant and brainy Mexican cooking authority” （New York Times） and star of the three-time James Beard Award-winning PBS series Pati’s Mexican Table brings together more than 150 iconic dishes that define the country’s cuisineAlthough many of us can rattle off our favourite authentic Mexican dishes， we might be hard-pressed to name more than ten。 This is preposterous， given that Mexico has a rich culinary history stretching back thousands of years。 For the last decade， Pati Jinich has sought out the culinary treasures of her home country， from birria， to salsa macha， to coyotas， to carne asada。 Many of these dishes are local specialties， heirlooms passed down through generations， unknown outside of their original regions。 Others have become national sensations。 Each recipe is a classic。 Each one comes with a story told in Pati's warm， relatable style。 And each has been tested in Pati's American kitchen to ensure it is the best of its kind。 Together， these essential recipes paint a vivid picture of the richness of Mexico。 Okay， I have never heard of this author/chef before but I loved this book。 There are so many regions of food in Mexico as most people seem to think that tacos， burritos and nachos are the extent of the menu。 At Taco Bell。 The recipes are well written and understandable by cooks of all levels and the photos make the food very appealing to myself and other lovers of food out there。I especially love the book because it uses mostly whole ingredients instead of pre-prepared and packaged foods。 I do draw the line at making my own cheese beyond a quickly-made mozzarella， and canning tomatoes but the more "ingredients" you use the better。 My one nephew says that I never have any food in my house， only ingredients --- that is why I cook so much。 I also refuse to eat or cook with Frankenfoods such as "chick'n" and its 88 ingredients vs。 🐔chicken🐔 having one and cheese that does not come from an animal is udder nonsense！）I will recommend this book to friends， family， patrons， and people reading books in the park as we do … I have had some of my best conversations about books down by the Thames！As always， I try to find a reason to not rate with stars as I simply adore emojis （outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/Tik-Tok and YouTube Millionaires/snowflakes / literally-like-overusers etc。 "） on Instagram and Twitter。。。 Get a real job， people！） so let's give it 🍲🍲🍲🍲 。。。more
Living My Best Book Life
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