Other Sellers on Amazon
Follow the Author
Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens Hardcover – April 12, 2016
Explore your book, then jump right back to where you left off with Page Flip.
View high quality images that let you zoom in to take a closer look.
Enjoy features only possible in digital – start reading right away, carry your library with you, adjust the font, create shareable notes and highlights, and more.
Discover additional details about the events, people, and places in your book, with Wikipedia integration.
Enhance your purchase
On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners’ Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. “Sweaty” Tacos with ripe tomatoes and cheese are so convenient they’re sold on Mexican streets by bicyclists. Her grandmother’s Cornflake Cookies feel just as contemporary now as they did then.
Pati has “Mexed up” other recipes in such family favorites as Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together—a family at the end of a working day, a book club, or a neighborhood potluck. Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes.
From the Publisher
Chipotle Salmon, Bacon, and Avocado Sandwiches from Mexican Today
Makes 6 sandwiches | Prep time: 20 minutes | Cook time: 20 minutes
I have three kids with very different tastes, so when I make something that all three devour and ask me to make again, I know that I have a winning recipe. This is one, a dinner sandwich with salmon marinated in a not too spicy chipotle sauce, quickly baked until tender and moist, and topped with wilted greens and crisp onion dressed in a flavorful agave syrup, lime, and Dijon vinaigrette. There’s also bacon (no wonder my kids like it so much!), crisp and smoky, and creamy, ripe avocado slices that balance out all the strong flavors.
Preheat the oven to 400˚F.
To make the vinaigrette: In a medium bowl, whisk together 2 tablespoons of the lime juice, 3 tablespoons of the oil, the mustard, maple syrup or honey, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the onion, toss together, and let sit for at least 5 minutes. (You can do this a couple days ahead, cover, and refrigerate.)
To make the marinade: In a medium bowl, whisk together the remaining 2 tablespoons lime juice, the remaining 2 tablespoons oil, the adobo sauce, garlic, cumin, ¼ teaspoon salt, and ¼ teaspoon pepper.
Brush a baking dish with oil. Place the salmon skin side down in the dish and pour the marinade over it, spreading it evenly over the fish. Bake for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is cooked through yet still very moist. Remove from the oven and cut each fillet into 2 equal pieces.
Heat a large skillet or grill pan over medium heat. Add the bacon and cook for 3 to 4 minutes per side, until crisp and browned. Transfer to a plate lined with a paper towel. When cool enough to handle, break each slice in half.
When ready to make the sandwiches, add the red onion to the vinaigrette and whisk or stir until well mixed and emulsified. Add the baby greens and toss well. Taste for salt and add more if desired.
Toast the bread. Place a piece of salmon on 6 of the slices, breaking the fish up a little, and top with 2 pieces of bacon, some baby greens, and 2 or 3 avocado slices. Top with the other slices of bread and serve.
Make Ahead Tips
Make ahead: The salmon can be marinated for up to 12 hours, covered and refrigerated. The vinaigrette can be made up to 2 days ahead, mixed with the red onion but not the baby lettuces, covered, and refrigerated.
- 1/4 cup freshly squeezed lime juice
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for the baking dish
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon agave syrup, maple syrup, or honey
- Kosher or sea salt and freshly ground black pepper
- 1/4 cup slivered or thinly sliced red onion
- 3 tablespoons sauce from canned chipotles in adobo
- 3 garlic cloves, minced or pressed
- 1/2 teaspoon ground cumin
- 3 (8-ounce) salmon fillets
- 12 bacon slices
- 3 cups baby greens
- 12 slices multigrain or whole wheat sandwich bread, or bread of your choice
- 2 ripe Hass avocados, halved, pitted, flesh scooped out and sliced
"Jinich...is nothing if not thorough in making Mexican cuisine accessible to northern chefs. Her cookbook brims with careful instructions and loads of advice on selecting ingredients to create the extraordinary spectrum of flavors offered by classic Mexican cooking." --Booklist —
About the Author
- Publisher : Harvest; Illustrated edition (April 12, 2016)
- Language : English
- Hardcover : 320 pages
- ISBN-10 : 0544557247
- ISBN-13 : 978-0544557246
- Item Weight : 2.59 pounds
- Dimensions : 7.94 x 1.08 x 10 inches
- Best Sellers Rank: #45,566 in Books (See Top 100 in Books)
- Customer Reviews:
About the author
Reviewed in the United States on May 28, 2016
Reviews with images
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
I love the format of the recipes. They are clearly written with the prep time, cook time and make ahead option listed up front, which makes for easy planning. I read another reviewer who said the ingredients were hard to find, and while some might be depending on where you live, there are alternatives listed. I live in a city and have not had any trouble locating ingredients for the recipes I’ve tried.
The frequent sections of “Cook’s Tips” are filled with useful tidbits of advice. I cook often, but rarely go out on a limb and away from what I’m comfortable with. Pati Jinich makes me want to try different recipes and ingredients I never thought of. Her voice when telling the short stories that top each recipe are entertaining and fun to read, often including family anecdotes and entertaining moments. The large colorful blocks of information scattered throughout the book that discuss ingredients, methods, techniques and background information are visually exciting, educational, and often, a little bit sassy!
I love the photography, the color choices and the idea that Mexican food can join any other type of food we make and enhance it. A true fusion of foods across our cultural kitchens. I love it.