Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens

Pati Jinich’s first book sits on my counter and I refer to it often and was very excited for her second to be released. I have not been disappointed. The recipes are fresh and exciting, truly mixing past and present with both ingredients, historical perspectives and a true sensibility of the way people eat today. 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.

Okay, I haven’t read all the Mexican cookbooks in the world, but I have quite a few, and this is one of my favorites. Jinich describes each technique (including how to easily char and prep fresh chiles) very clearly, so even the more complex recipes are easy to follow. Most require only ingredients you’re likely to already have or have (at least if you live in the Southwest like I do) easy access to. I love her flavors, have prepared at least a fourth of the recipes in the book, and we’ve enjoyed every one. I highly recommend this cookbook!

I just love this book - it covers everything. Beautiful pictures.

I have a lot of her cookbooks. I love each and every one! So many yummy recipes!

A lot of authentic flavors. It covers many different levels from easy to prepare to a bit more intense. There are basic recipes and upscale ones. It has been enjoyable to try some things that we maybe wouldn't have prior to having this book.

The awarded chef tv- pbs has her cookbook onto Mexican styles, add recipes are easy to read edition colorful photos.

Pati Jinich has once again brought Mexican food into my house in such a pleasing way! This cookbook is beautifully laid out, with gorgeous photos and recipes that look mouth-watering (I haven't tried them yet, but have ear-marked many pages). I'm already a fan because I have her first cookbook that is stained and beaten up by over-use, and am excited to try some of her new recipes such as the drunken rice with chicken and chorizo or the tuna tataki tostadas. What I like about her cookbooks is that the recipes are creative, but don't require a million ingredients that can only be found at specialty stores. Also, the taco section in this new book is thorough. Pati has put her mark on the traditional recipes and has also come up with some new combinations. I can't wait to try the plantain tacos with walnut, pepita and sunflower seed crunch. If you want to cook authentic Mexican cuisine, I urge you to try some of Pati's recipes, you will do your taste buds a favor.

Patti is the best! I've made almost every recipe in this book already. My favorite are the shrimp enchiladas. Everyone always loves them, especially kids. Although they seem complicated at first, once you make them once or twice they are actually very simple recipes.

No basic recipe for making corn tortillas or taco shells. How is this possible in an *authentic* Mexican cookbook? A major omission.

Lo compre por recomendación de una chica que sube videos de salsas y ensaladas. En general las recetas se ven super bien. Pero las salsas que he hecho, como la de macha, toreada y borracha...uff. buenisimas. Ojalá esta chef sacara libros en español. No es tema que me cause problema. Pero si fuera así tendria más seguidores

I have always liked Pati's style of presenting a recipe. Easy to follow and she always gives extra information when using a new technique. I relied on her earlier book to begin cooking actual Mexican food rather than just TexMex. This one goes the next step and introduces recipes for dishes that include ingredients and techniques that are from other cultures - probably more reflective of the modern Mexican kitchen today.

Love this book! The most flavourful meals I’ve tried

Que bueno que viene el segundo libro pues me acabe las recetas anteriores. Es de más fácil lectura, contiene información de como substituir productos alimenticios que no encuentro.