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Yellow Mole with Masa Dumplings (Mole Amarillito con Chochoyotes) from 'Pati's Mexican Table'

Kate Williams 1 comment

Making mole has a reputation for being an arduous process with dozens of steps and even more ingredients, but not all moles are particularly difficult or time consuming. The Yellow Mole with Masa Dumplings from Pati's Mexican Table is one such mole. Pati Jinich's recipe only takes an hour or so, and almost all the ingredients can be found in most grocery stores. The thick brick red sauce is tangy and just a little spicy, a worthy accompaniment to braised chicken. Cute, dimpled masa dumplings make the mole into a full meal. More

Yellow Mole with Masa Dumplings (Mole Amarillito con Chochoyotes) from 'Pati's Mexican Table'

Serious Eats Kate Williams 1 comment

This yellow mole in this recipe from Pati's Mexican Table only takes an hour or so, and almost all the ingredients can be found your average grocery store. More

Shredded Pork in Ancho-Orange Sauce (Chilorio) from 'Pati's Mexican Table'

Kate Williams Post a comment

Carnitas make for one of the best taco fillings: slow braised pork, shredded and then crisped up before serving, is perfect unadorned in a warm corn tortilla. But what if you're looking to take it up a notch? In Pati's Mexican Table, Pati Jinich presents a different version of braised and shredded pork, this time fancied up with orange juice and a fragrant, tangy ancho chile sauce. With a generous pour of apple cider vinegar, the finished dish tastes almost like Mexican pulled pork—and I wouldn't consider that a bad thing. More

Shredded Pork in Ancho-Orange Sauce (Chilorio) from 'Pati's Mexican Table'

Serious Eats Kate Williams 9 comments

Carnitas make for one of the best taco fillings: slow braised pork, shredded and then crisped up before serving, is perfect unadorned in a warm corn tortilla. But what if you're looking to take it up a notch? In Pati's Mexican Table, Pati Jinich presents a different version of braised and shredded pork, this time fancied up with orange juice and a fragrant, tangy ancho chile sauce. With a generous pour of apple cider vinegar, the finished dish tastes almost like Mexican pulled pork—and I wouldn't consider that a bad thing. More

Rodrigo-Style Fish (Pescado Rodrigo) from 'Pati's Mexican Table'

Serious Eats Kate Williams Post a comment

Dredged in flour and pan-fried, the fish fillets in these tacos are nothing out of the ordinary. But add a generous drizzle of her citrusy-salty-herby sauce and you'll quickly be in fish taco heaven. More

Rodrigo-Style Fish (Pescado Rodrigo) from 'Pati's Mexican Table'

Kate Williams Post a comment

Fish tacos beg to be eaten standing up outside on the porch with a cold beer and plenty of napkins to sop up dripping lime juice and salsa. Now that it's starting to feel like spring, it is time to get cracking with some fried fish. Pati Jinich's excellent Rodrigo-Style Fish from Pati's Mexican Table is just the ticket. More

Cook the Book: 'Pati's Mexican Table'

Kate Williams Closed

There's something about the warming weather that makes me crave a good taco, with perhaps a margarita alongside. Blessed as I am to live in California, it's easy to satisfy that urge by walking down the street to my local taqueria or ride my bike a couple miles to the (best) taco truck parked next to the (best) bar. But there are, of course, plenty of places in the country where this perk is far from a reality; good Mexican fare must be made at home. Popular PBS cooking host Pati Jinich has just released a book to help Mexican food lovers do just that. More

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