Classic Recipes, Local Secrets
Pati Jinich
November 26, 2021
Mariner / HarperColilns
Hardcover, 416 pages
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.

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, to share Mexico's rich culinary history stretching back thousands of years.

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 and 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. 

“For home cooks looking for recipes that go beyond Tex-Mex, Jinich’s cookbook offers delicious insights about the rich and varied culinary culture of Mexico. Longtime viewers of her PBS cooking show will be drawn in, as will new fans.”
-Library Journal
Dear Reader:

For more than a dozen years, I’ve been on a quest to discover the best of Mexico’s culinary treasures that have held families together and kept communities connected. Like that carne con chile, they are heirloom recipes passed down from one generation to the next. My search has taken me deep into my home country, from a small Mayan hut in the Yucatán jungle to the bustling, labyrinthine Centro de Abastos market in the city of Oaxaca, to the food stands of Nogales. Some dishes are local masterpieces, the pride of a single town. Others have gained a following beyond their region, their fame traveling outward in seismic waves to the rest of the country and sometimes rippling over the border.  

-Pati JInich
Featured Recipe
Double-Stacked Shrimp and Cheese Tacos / Tacos Bravos de Toño
Tacos bravos is very much in the Sonoran tradition of super-dressed, super-sauced, and super-cheesy shellfish dishes. It’s one of the specialties of Toño Contreras, the owner of Mariscos El Rey in Hermosillo. Toño began his career selling seafood on the beach, then he opened a little stand, and now he has a few restaurants under his belt. His tacos are irresistible through and through. The tortillas are dipped in a spicy tomato sauce, set on a griddle until they begin to crisp, covered with cheese, and then, just as the cheese begins to melt, they’re stacked by twos and topped with buttery seared shrimp. The combined sauce and oozing cheese form a crust on the tortilla stacks as they heat on the comal.
-Pati Jinich
Pati's Menu
*Dressed-Up Chicken Soup / Caldo Tlalpeño 
*Double-Stacked Shrimp and Cheese Tacos / Tacos Bravos de Toño 
*Veal Chops with Pine Nut Mole / Mole de Novia 
*Caramel-Filled Pastries / Coyotas
Follow recipe highlights on
Instagram, Facebook, and Twitter throughout the month.
©Copyright 2021The Book Club Cookbook