In her third cookbook, the chef, author and James Beard Award\u002Dwinning host of Pati’s Mexican Table captures the essence of classic dishes
Cherished recipes for dishes such as chilorio — the ones people carry with them and want to pass on, no matter where they go — ended up being a through line between. Though Jinich wasn’t aware of these connections until afterwards., and I was meeting all these people, I was getting to know them through their beloved treasures. The food that they love. So it was that common thread. It is the menudo that you saw on episode one, which means so much to Mexicans,” says Jinich.
It was a “complicated situation,” she recalls. At moments, she feared the project was too ambitious and was worried she wouldn’t be able to focus enough to finish it. And perhaps due to heightened emotions during the pandemic, she felt as if time was passing more quickly than before. The book’s 150 recipes represent all regions of Mexico; illustrate the influence of immigrants from countries including China, Cuba, Lebanon and Syria “that have not received the true recognition they deserve”; and span various historical periods, including pre-Hispanic foods that people still enjoy today.chulibul
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