Pati Jinich

I learned to cook as a child, and I have loved it ever since. I can't count the hundreds of cookbooks that I own, and I use them all. I am also looking for new recipes to try. Sadly, this cookbook isn't it. While some of the recipes sound interesting, most take a lot of ingredients (I counted 23 in one of them!) and I don't know who would want to spend hours in a kitchen making dinner, but it's not me. I have no problem cooking lovingly, taking time with my meal, but these just don't sound appealing at all.

Then there are the ingredients -- several of the dishes use ingredients which can only be found in Mexican grocery stores. (At least they're not carried in the store I regularly shop at). Unless you are cooking something special, all ingredients should be readily available at your local grocery.

But the thing is that there are a lot of dishes using organ meat, and I just don't eat that. So while the book does have some delicious sounding recipes, none of them are anything I would make. And I do love Mexican food, so there's that...… (mere)

This is an eclectic blend of traditional Mexican and modern, inventive, original recipes. It was surprising (to me) to open a 'Mexican' cookbook and see ingredients like Miso, Ciabatta, Dijon mustard, Muenster Cheese and Chinese Five-Spice. Also surprising and exciting, recipes for Tuna Tataki Tostadas, Floating Islands with Mexican-Style Eggnog, Open-Face Gravlax Sandwiches, and Drunken Prune Salsa with Pasillas and Orange. AND there is a section on pizza (with a lovely, practical pizza dough recipe).

The book has been lovingly crafted; Jinich's enthusiasm for cooking and Mexican cuisine is evident throughout the book. The information about the dishes and ingredients, sometimes historical, sometimes familial anecdotes, is always interesting - I really learned a lot about a cuisine that is quite widespread and well-loved in the US, but is often regulated to quick, simple and delicious fare. (I am referring to fabulous, family owned, local Mexican Restaurants, NOT the chain, fast food, Tex-Mex nuisances)

This cookbook gifts us with a peek at the depth and intricacy of Mexican cuisine, not only respectfully featuring time-honored classics (Tacos, Pibil, Chile Rellenos, Tortilla Soup), but also showing that it is a vibrant, living and changing cuisine.

Regarding enchiladas - well, I love enchiladas, and have made them in several different styles, with many different ingredients. I found some grand new ideas from the section on Enchiladas and Crepe Enchiladas. Crepe Enchiladas provide a different take on the traditional and famous Mexican dish. According to Jinich, the use of crepes and baguettes began in the 1860s, and has permeated Mexican cuisine since. And how great does "Asparagus, Mushroom and Goat Cheese Enchiladas with Pine Nut Mole" sound?

Jinich also updates a traditional 'Miner's Enchilada' recipe, suggests a delicious 'Big Brunch Enchilada,' and provides easy to follow seafoody and meaty enchilada recipes.

Other things I loved about the book:

- the dessert chapter, showcasing the wide variety of sweet Mexican dishes
- the explanations and substitutions offered
- the many useful tips, both recipe/ingredient specific, and Mexican cuisine advice in general
- the colorful layout

I so do truly appreciate when a cookbook has been written carefully, respectfully and lovingly. This one checks all those boxes, and was enjoyable to read to boot! It has taught me a bit about Mexican cuisine and has inspired me to try new versions of the recipes that I have made for years. A perfect cookbook. Thank you.

… (mere)

I'll start by admitting that I haven't read a lot of cookbooks about authentic Mexican food, but I do spend a lot of time online searching through various recipe blogs and sites, constantly looking for new ideas. There were so many recipes in this book that I've never heard of, and that I am so excited to try!

I really liked the format of this book- it was well-organized, to the point, and not ridiculously over-detailed like so many modern cookbooks tend to be. I know my way around a kitchen and appreciate that the author did not dumb anything down, but got right to the recipes. When she did go into detail about different ingredients, she segmented them off into boxes on their own pages. I found myself drawn to reading these little asides since they were set apart and titled, whereas if they had been tucked into the introductions of the recipe categories I may have just glossed over them in my eagerness to get to the recipes. The photography was beautiful and made the food look delicious!

I particularly enjoyed reading about the different salsas- I had no idea there were so many different ways of preparing salsa. I had assumed salsa was always made by mixing together fresh, raw ingredients, but not so! I enjoyed reading everything, though. Some of the dessert recipes had me salivating, and thinking I could really attempt to make them myself. A lot of cultural cookbooks (and Mexican recipes I've found online) make the preparation/cooking process sound intimidating, but the way the author explains things make them sound very do-able.

I realize the author has a tv show, but I have never seen it. I would love to now, though!… (mere)