Pati Jinich Treasures Of The Mexican Table: Classic Recipes, Local Secrets

by Pati Jinich

A NEW YORK TIMES BESTSELLER Now a series on Amazon Freevee 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
Although many of us can rattle off our favorite authentic Mexican dishes, we might be hard pressed to name more than ten. Which is preposterous, given that Mexico has a rich culinary history stretching back thousands of years. 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.  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. Each one 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. 

Genres: Cookbooks, Cooking, Food, Nonfiction

416 pages, Hardcover

Published November 23, 2021

About the author

Pati Jinich is the host of the popular PBS show Pati's Mexican Table and the official chef of the Mexican Cultural Institute. She has appeared on the Food Network, NBC’s Today Show, ABC’s The Chew, CBS, Fox News, NPR, and The Splendid Table. She hosts live programs for the Smithsonian Institute and has cooked at the Blair House, the official guest house of the vice-president.

Reviews

[Diane S ☔ · Rating 3 out of 5]

3.5 I enjoy Mexican food, but since I don't eat much meat, the fish and vegetarian options are the ones I seek. Many recipes though I probably wouldn't attempt, all the different types of peppers used are often difficult to acquire. That said there are a few seafood recipes I would try and the soups, especially the corn soup is one I will definitely try.

This book though is much more than recipes. The author takes us through Mexico, region by region, explaining the local fare and how it came to be, generational recipes. Using what is local to that region, how what they could resource became their main menu. I enjoy reading about the different foods of different regions and appreciated the way this book and its recipes were divided.

ARC from Netgalley.

[Shelby *trains flying monkeys* · Rating 2 out of 5]

These recipes sound so delicious!
I am admitting to trying three of the recipes in this book and honestly? None of them were noteworthy enough for me to do the work for them again. These are not quickly done meals.

The easiest of the three? Guacamole.

And this recipe was fine...but just fine. I've made way better just throwing crap in.

Then the refried beans with cheese. I mean it's beans and cheese it should have been a hit.

And again...it was just okay.

Last but not least -the 3 cheese chicken enchiladas.

We just thought it was bland. It could be user error but this stuff was work. You have to make the salsa and rehydrate the peppers and process all that stuff. I'm just not that girl for a dish that we were meh about.

Booksource: Netgalley in exchange for review.

[David Gibson · Rating 4 out of 5]

Ole! What an exciting dive into authentic Mexican cuisine!

As a fan of Mexican and Tex-MeX cuisine, I’m always intrigued by a Mexican cookbook, but this one goes further than most I’ve seen to be authentic to actual Mexican cuisine and not so Americanized.

The cookbook starts with some nice background about the author and a brief discussion of the building blocks of Mexican cuisine but doesn’t labor there long and dives right into a myriad of recipes for all palates.

The book is more intermediate than beginner and there are a few ingredients I didn’t have readily available before perusing the cookbook that I needed to acquire, but a lot of those ingredients are used in several recipes so I don’t feel you’ll be wasting your time. Also almost all of these “special” ingredients were fairly easy to find at the local grocery store and I didn’t have to journey to some specialty location which is always a plus.

I only got to try a handful of recipes but the ones I did were delicious! I particularly loved the tacos gobernador.

There was also great photography throughout that left me craving more and more.

Overall a solid four star cookbook, perfect for intermediate cooks who love Mexican, want an authentic experience and don’t mind a little heat!

[Lori Tatar · Rating 5 out of 5]

Oh, my YUM!

After watching Pati’s Mexican Table on PBS week after week and scrambling to get the recipes down to make later, and searching local Mexican restaurants for the meals she makes, I finally bought her most recent cookbook, Treasures of the Mexican Table: Classic Recipes, Local Secrets.

The recipes are fantastic, and come with beautiful photographs as well as plenty of history as to where the dishes come from, as well as recommendations and easy substitutions. This stuff is beyond delicious, and I can now fully enjoy her show on the weekends since I will no longer need to worry about taking down the recipes.

I highly recommend her cookbook for a treasury of the best Mexican food recipes.

[Penny Ramirez · Rating 4 out of 5]

Had to return this to the library before I could do it justice. I am likely to purchase it for my collection!

[Penmouse · Rating 5 out of 5]

If you are a fan of Patti's Mexican Table, I'm sure you'll love her newest cookbook Treasures of the Mexican Table. Patti Jinich starts her cookbook by sharing the history and culture of Mexico. I loved how she wrote about the different regions that ranged from the tropics to the Sierra highlands. Her writing helped understand how Mexico has a variety of climates and cuisines.

I found her ingredient preparation tips helpful. Thanks to her writing I now know how to clean and prepare nopales (cactus paddles). I have seen them in our grocery stores but I didn't know to prepare them.

Some of the recipes you'll find in her newest cookbook include:

Garlic Soup
Sonoran Shrimp and Scallop Tostadas
Cooked Salsa Verde
Rice with Poblanos and Corn
Enchiladas with Hard-Boiled Eggs and Two Sauces
Saucy Beachside Snapper
Chicken Pozole with Pinto Beans
Beef Brisket in Colorado Chile Sauce
Chiles Rellenos with Cheese
Four-Milk Cake with Plums and Apricots

Note: The Spanish names are written along with the English names with each recipe. To make my writing easier I chose to use the English names only.

Recommend.

Review written after downloading a galley from NetGalley.

[Theediscerning · Rating 5 out of 5]

I'll start with the admission I was probably seeking a beginner's guide to Mexican cuisine, as opposed to this behemoth of a volume. I had the British takeaway impression of Mexican decades ago, but that's about as far as I've got (I took one look at the menu in a Mexican in Anchorage, AK, and fled, knowing I could never get nearly enough translated from the American English to get my mother and I fed). But obviously anything involving a menu and Mexican cooking outside that country's borders is probably not the real thing – it would portray the nation as well as an Italian eatery serving only pasta and pizza. So I came here for the Mexican equivalent of the zuppa Pavese, the stews only the natives get to know about, and so on.

But again, I needed a gentler hand into things. It's OK telling us what five chiles to concentrate on, but... where to begin? It's fair enough that you might be able to get epazote online, but over here we've barely got to grips with cilantro, and I'd have needed a lesson in why I needed it before I ventured that far. Full kudos to people who can grasp everything here at first read (and actually source it all), and I'll get to them in a second, but if you are the inquisitive learner, this is A-level stuff and not Mexican Home Ec 101.

So why did I give this five stars? Because I can see this is a sterling, de luxe, thorough piece of work. The contents convinced me the author did deserve the TV airtime, following and prestige she has back in Maryland and Mexico City, and that she has scoured the four corners of the place for the homespun, the echt, the traditional, call it what you will. And of course this never ever intended to be a beginner's guide. This is the encyclopaedia of it all, discussing regional variants, emphasising the feel a dish should have as opposed to being the be-all-and-end-all, and covering so many bases that full-grasper I mentioned will still be relishing every page turn. Despite disliking the slightly wordy introduction to each and every dish, it adds to the authenticity (and share-the-info-at-dinner-parties-ability) of it all. Practically every dish gets a full-page photo, as well. But when some recipes hit a fourth page, you know you're not dealing with the basics.

I am hampered in what I will take from these pages, given my partner has recently added onions and alliums to anything spicy on the list of things she'd rather not eat. But the Oaxacan roast chicken, smothered in a garlic, oregano and more garlic pesto, is the kind of thing I and the author sought – something specific to a region that the tourists could well pass by. Other endemic flavours waiting me might be the sweet lime and chicken soup, and for when the other half's back's turned the chipotle turkey meat loaf after some spring onion and tomato soup with melty cheese (there's always some dulce de camote for when I get found out). Oh, and a beef or pork picadillo served with rosca de papa, to prove we don't just eat poultry. So yes, this made me slightly salivate and plan menus, and for someone whose cupboard is quite bare of most of these ingredients, that's high praise inded.

All told, the book told me I'm not quite built for the contents, but it itself is certainly fit for purpose. It's a very attractive volume.

[KatiecatsBookishLife · Rating 5 out of 5]

One definitely should not read this book on an empty stomach. I had not previously heard of author Pati Jinich, but after perusing her recipes I am now a follower of her YouTube channel. Her adoration of Mexican cuisine comes through in every page of "Treasures of the Mexican Table". And I couldn't get enough of the great pictures, they really made me wish I could try everything.
My family is looking forward to experiencing Mexico through these wonderful dishes. I have already made a shopping list for the Oaxacan Oregano Roast Chicken (Pollo al Orégano Oaxaqueño) ingredients, and my mouth is watering in anticipation.

Thank you NetGalley, Pati Jinich and Mariner Books for providing me with an ARC in exchange for an honest review.

[T · Rating 5 out of 5]

I want to live in this cookbook.

It’s only — checks calendar — the 30th of December, but finding this, the best cookbook of the year on this date seems somewhat auspicious. I’m able to end the year on a positive note and will be ordering a physical copy of my own to arrive in 2022 and become an important addition to my cookbook collection.

6 stars, if Goodreads could.

[Dom · Rating 4 out of 5]

Having lived in Mexico (the Yucatan and Chihuahua) for around 5 months, I was very excited at the prospect of seeing some of my favourite dishes available in a cookbook for me to replicate at home. Now I will not say that all my favourites were found in this book (which is a given since Mexico has such diverse food variety), but that doesn’t mean the recipes that were there were bad.

Here’s what I loved about the book:
- It was beautiful. While there wasn’t a picture with every recipe (something I admittedly do love), the one’s that were there definitely left me hungry.
- The origin stories for the food. She would always list which province the food came from, it’s roots, and sometimes even who taught her the recipe. All of this definitely gave the impression that you were travelling through Mexico from house to house.
- The cook’s notes. Whether it was substitutions, alternate ways of serving a dish, or alternate ways of cooking it, these notes are always something I can appreciate.

What I loved less about the book, however, is a bit more complicated because it kind of can’t be helped. In terms of things, the cookbook looks amazing, the difficult part about the book comes from the reality that trying to cook Mexican foods anywhere but Mexico always presents its own sort of problems. Even Pati herself noted at multiple points about how some ingredients would probably have to be bought online, and she was not wrong. For many people, these recipes might be quite difficult simply because the ingredients are near impossible to procure.

That also is part of the reason why cooking many of these things would be a true labour of love. Not all the recipes are overly time consuming, but after procuring the ingredients you will also find that many recipes rely on others being made as well to bring it to completion. After all, you can’t have enchiladas without the sauce, nor would you want to have a sope without refried beans and a good salsa verde.

I will also say that those who aren’t huge on meat probably wouldn’t love this book that much either since, as I was always told when I lived there, it’s not a meal if there isn’t meat.

All that having been said, the cookbook itself is not bad and definitely has some very treasured recipes, of course with that comes the reality that cooking these dishes might be challenges in and of themselves. That said, if you’re looking to dive into cooking Mexican food and are willing to put in the extra effort this is the book for you.

Thanks to the publishers and netgalley for a virtual arc of this book in exchange for an honest review.

[Tanya R · Rating 4 out of 5]

Pati Jinich, from Pati's Mexican Table, now in it's 9th Season on PBS, has been named one of the "100 Greatest Cooks of All-Time" by Epicurious and Bon Appetit.

I've seen a couple of episodes and am always riveted to the TV, watching her make beautiful dishes that I can't pronounce and which give me heart burn just by looking at all the peppers, but which I feel like I immediately need to cook!

When I was given the opportunity to review her new Cookbook, I jumped on it!

I loved so many things about this cookbook, mostly that it helps to expand my mind on what Mexican Food actually means. I've grown up on Americanized Tacos, Burritos and Quesadillas. This, to me, is Mexican Food. Logically I know that's not true, but this is how my brain thinks.

There were many great recipes in this book and probably a handful that I would like to try first, sans peppers, to see if I can master them.

I love the tips she includes as well. Take this one regarding using dry beans in the recipes:
"You may think that you don't have the time for cooking them, because you've heard they need an overnight soak before cooking. This is really a myth. Soaking reduces the cooking time by only about a quarter, and it makes no difference in the flavor and texture of the cooked beans. All you need to do is give them a good rinse, and you're ready to go..."

A big disappointment I had though was the pictures. Half of enjoying your food is eating with your eyes first, right? I think I heard that somewhere. There are pictures in this book of only some of the recipes but they aren't big, beautiful shots. That would have made this book so much better!

Thank you to #MarinerBooks and #NetGalley for making this book available. All opinions expressed are my own.

[Adriana · Rating 5 out of 5]

This is a great cookbook for exploring the wide variety of foods that Mexico has to offer without getting into overly complicated recipes or recipes that have been altered for foreign palates to the point of being practically unrecognizable. Jinich presents classic dishes that most already know and love right along with unconventional gems that are sure to please anyone adventurous enough to try them.
I particularly liked how the recipes themselves are presented. There's the seemingly mandatory couple of paragraphs of introduction that no modern recipe can apparently go without, but they're concise and to the point. Then, when you get to the recipes, they're clear and easy to follow. Everything is presented in simple terms that even novice cooks will be able to understand, and whenever something more complicated or very specific to Mexican cuisine comes up, Jinich makes it a point to clearly and succinctly explain the entire process step-by-step.
I've tried several recipes already and I can confidently say that they're perfectly manageable for someone with moderate cooking experience and turn out tasting as good as they sound.
The only thing I can complain about is that there are things that get repeated more than once, but that's only noticeable if you read the entire book like you were reading a novel. Once you're done with the first read and you're only taking care of the recipes, that's a minor detail.

Many very happy thanks to NetGalley and Mariner Books for the early read!

[Karen Hancock · Rating 5 out of 5]

Anyone who loves authentic, delicious Mexican food will want to immediately pick up Treasures Of The Mexican Table: Classic Recipes, Local Secrets by television food personality Pati Jinich. This cookbook is filled with mouthwatering dishes that everyone will love.

Not only does this excellent cookbook include Mexican basics, it is filled with unique ways to vary those basics and take Mexican food to a much higher level. The dishes are influenced by dishes from many areas of Mexico, and include yummy items that may not be quite so well-known. The prose is well-written and fun to read, and the recipes are written in the traditional manner so that they are easy to follow.

This cookbook also includes recipes for sauces, salsas, and condiments that complement the main dishes – tacos, burritos, flautas, quesadillas, sopes, appetizers, side dishes (rice, beans, pasta), and even luscious desserts. Just reading this cookbook will inspire everyone to start cooking Mexican dishes. There is something here for everyone, and the recipes are written so that anyone can follow the instructions for picture-perfect dishes. Incidentally, the photographs are beautiful, and almost every dish is pictured.

Anyone who is serious about learning to cook excellent Mexican food should immediately pick up this book. It will make a perfect addition to a good recipe book collection and also would make a good gift for someone who loves to cook. Highly recommended.

Special thanks to NetGalley for supplying a review copy of this book.

[Gabington · Rating 5 out of 5]

I've always enjoyed watching Pati Jinich cook, her joy for eating and working in the kitchen is infectious. This cookbook is no exception - stuffed full of recipes showcasing the regional specialities of Mexican cooking, sourced from (and credited to) real people and families Pati has met in her travels.

Based on the simplicity of many of these recipes, ingredients really matter here. Their freshness and quality will make the difference between an acceptable and show-stopping dish. Substitutions are recommended for the harder to find ingredients, but even from Australia I'm lucky to have access to great online Mexican food stores.
The majority of recipes are quite meat and cheese forward, however there are also comprehensive sections on pickles, salsas, desserts and vegetables.

I learnt a lot about regional ingredients and traditions reading this book, and Pati's conversational style makes this book a great read as well as a reference guide. Ideas to try include mole verde and the sweetly named gelatinas desserts.

I received a digital copy of this book from NetGalley in exchange for an honest review.

[Diane · Rating 4 out of 5]

*4.5 stars*

Rich in flavour and history…

I’ve been enjoying this author’s cooking series on TV, where each recipe has a story. Whether a family remembrance or a new tradition, or memories of food discovered in her hometown of Mexico City, there is always more than just food on offer. This book – part cookbook, part travel-logue, and with a whole lot of culinary history – offers more of the same. Food and history intertwined…

Most importantly, I think, is this book had me hungry through most of it. Offering the traditional recipes as well as possible substitutions and changes over time, the recipes could have come from anyone’s kitchen. And they did. The author offered a culinary walk through all of Mexico’s states and regions, including local twists on standards as well as unique dishes found only in certain areas. What they all had in common was their ability to tweak the taste buds and to offer a lens in a hugely diverse cuisine.

Armed with a staple list of ingredients, I can’t wait to dive in and try some of my own favourites and lash out and try something new!

*I happily reviewed this book
**Thank you to NetGalley

[Living My Best Book Life · Rating 5 out of 5]

Pati Jinich Treasures of the Mexican Table is a wonderful cookbook filled with your favorite Mexican recipes. Pati Jinich dazzles with her delicious creations that are so rich in culture.

I love Pati Jinich because she is so relatable and down-to-earth. What's so special about this cookbook is that she highlights our favorite recipes that you can remember growing up with or that your abuela used to make for you while introducing readers to more dishes inspired by Mexico. She gives readers a story that pertains to the dish and how it left a mark on her.

I give Pati Jinich Treasures of the Mexican Table 5 stars. This is a cookbook that will be in my kitchen and so many families around the world. I love that Pati gives us all a lesson in culture and the history of the dishes. I love my Latinx background and have a few staple Mexican dishes that I could make with my eyes closed but it is so great to learn about new recipes that are so true to the cuisine in Mexico. I am looking forward to incorporating these dishes into my everyday life and passing on these recipes to mi familia.

[JoAnne McMaster (Any Good Book) · Rating 2 out of 5]

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...

[Johanna Sawyer · Rating 4 out of 5]

Fans of Pati’s show will love this cookbook and pretty much anyone looking for an authentic rich Mexican recipe. The cover was lovely but I grabbed this cookbook because of the famous chef who made it.

What did I like? I’ve watched Pati’s show and it’s a kind hearted show that tries to simplify some Mexican dishes so you can enjoy them at home. First thing I made was the flour tortilla. So I admit cooking with lard was a first but they turned out fantastic. We made some gorgeous chili lime shrimp tacos. So a ton of the recipes use some type of nuts which I just don’t cook with and I hated that a ton of the recipes don’t come with a picture. Other than that this cookbook delivers!

Would I recommend or buy? I’m more likely to follow the show where we can see her cooking steps than a cookbook missing a ton of pictures. She is a fantastic chef and I adore the show. Four stars here!

I received a complimentary copy to read and voluntarily left a review!

[Anna · Rating 5 out of 5]

One of the best things I liked about Jinich’s cookbook was her explanations and descriptions of everything. If you watch her PBS television series, Pati’s Mexican Table, you can practically hear her speak each word as you read. She has a distinctive way with words that only she can produce. Yes, some of the recipes in the book are very involved and I can see that some of the ingredients, nopalitos, some chiles, guajillo, may be difficult, if not impossible to find in parts of the country. But oh, are you missing out! Seared Nopalito Salad with Radishes and Oregano! Top it with avocado slices and you’ll cry for more. Chocolate-Dipped Palmiers are made with puff pastry coated with cinnamon sugar. There are wonderful desserts here. Salsa, tortillas, tacos, and tostadas, are all here too. Have fun just looking through the cookbook. But you’ll end up wanting to make something from each section.

[Kim · Rating 5 out of 5]

This cookbook is truly a treasure, written by the host of Pati’s Mexican Table, a show in its 9th season that follows the author on a quest to discover Mexico’s culinary treasures. The author reminds us that Mexican food is far more than just tacos, even though we all love tacos! Mexican cuisine is complex and varied, boasting local favorites from its 32 states stretching over diverse terrain, all which lends itself to diverse flavors and favorite dishes, so much to explore! All the recipes in this book were tested in the authors Maryland kitchen, served to her husband and 3 sons, to be sure every recipe is the best expression of itself and proven to be prepared with ease. I found so many recipes that i can’t wait to try out on my family! Every dish in this book appears doable with easy to obtain ingredients. This book is well laid out with beautiful photos to inspire.

Thank you to Netgalley, Mariner Books, and Pati Jinich for this eARC in exchange for my honest review.

[Michelle Ogden · Rating 5 out of 5]

I watch Pati's Mexican Table on PBS every weekend and have developed a love and appreciation of regional Mexican cuisine. Such a rich and varied culture has some of the most complex flavors that dance on your tongue and delight the eye. Pati immerses you in the local flavors of home cooking. Recipes not usually seen on US restaurant menus, Pati makes the dishes available to home cooks.

The newest cookbook from Jinich is call Treasures of the Mexican Table. Each recipe is a treasure perfected by generations and taught to Pati on her travels by locals. The recipes are accompanied by lovely photography and insights from Pati on the ingredients and interesting facts about the regional dishes. I look forward to trying some new to me ingredients. I have a long list of recipes to try from Treasures.

Thank you Pati for teaching us about the depth and beauty of Mexican cuisine.

[Susanne · Rating 3 out of 5]

Thank you to the author, Mariner Books and NetGalley, for an ARC in exchange for an honest review.

I was not familiar with the author, but recently heard her on a podcast and was captivated by her energy and enthusiasm. This also came through clearly in her book and I loved the way she took the time to explain the differences in regional cuisine, the specialities and the options. The photos throughout were stunning, but most of the recipes were not do-able from my point of view. I would view this as more of a reference book than something I would be able to cook from, and I am not someone that is fearful of unknown cuisine or spicy foods. However, outside the USA (I live in Europe), much of what is on the ingredients list is unknown and cannot be sourced - which I suppose makes the US measurements throughout the book not so much of a problem.

[D · Rating 5 out of 5]

The author, Pati Jinich, has created another outstanding cookbook. My partner and I so love Mexican food and this newly published collection of basically essential, as well as somewhat unique, comfort food recipes will enable me to prepare and serve her many delicious meals. The book is large, over 400 pages, and contains stimulating narrative, clear instructions, much appreciated tips, delightful photographs, and an excellent index. It is truly a pleasure to read. I have already tried several of the recipes and we found the results to be exceptional. My New Year's resolution will be to definitely try every single recipe in the dessert section as soon as possible! Please get a copy for yourself. You will definitely not be disappointed. XOXOXOs to Patti for her wonderful effort:)

Note: This unbiased review is based on a copy provided through goodreads.com.

[Pat · Rating 5 out of 5]

I enjoyed Pati Jinich's show on PBS, "Pati's Mexican Cooking," where I have learned quite a bit about the dried peppers and spices on Mexican cuisine, so I was thrilled to win a copy of her "Treasures of the Mexican Table" cookbook from a Cook Book Club giveaway.
"Treasures of the Mexican Table" cookbook is a compilation of over 150 recipes from all the states in Mexico, heirlooms handed down for many generations. From soups to desserts there are over 150 recipes that have been tested in Pati's American kitchen and come with a story told in Pati's warm and friendly style. Many recipes are accompanied by full-page color photography of the completed dish which will make your mouth water! I can't wait to try many, especially the soups and all the different seafood, chicken, and egg recipes. If you like Mexican food you will want to add this cookbook to your collection.

[Kim Fox · Rating 5 out of 5]

What a wonderful Cookbook!

⭐⭐ SCRUMPDILLYICIOUS⭐⭐

Yes, I am dating myself with that word (old Dairy Queen commercial)...but it was the best word I could come up with to describe the dinner I made last night!!

I received a Kindle copy of Pati Jinich's new cookbook, Treasures of the Mexican Table, from Mariner Books. I poured through this cookbook and ultimately decided that Northern- Style Lima Beans / Paroles Duranguenses would make a delicious Sunday Dinner. I was right! So simple and so much flavor!! My husband went back for seconds and took it for lunch today. With Mexican Chorizo, Ham, Turkey Sausage, Bacon, Onion, Lima Beans and Pickled Blond Chilies( I used Peperoncini), it was a hearty meal and perfect for a chilly fall evening.

Thank you to Netgalley, Mariner Books and Pati Jinich for the eARC of this Cookbook in exchange for my honest review.

[Jodi · Rating 5 out of 5]

A fabulous cookbook exploring Mexico. This cookbook with its wonderful photo's and discussion of the recipes important to the Mexican culture is inspiring and I truly appreciate the depth of the recipes as a way to explore Mexico. Glad to see seafood represented as this is something often missed in representing Mexican cooking. The cookbook explores all areas of food and the importance of flavor and cooking in Mexican culture. The reader will be drawn in and exploring recipes in their own kitchen with fabulous flavors, stories and creating their own traditions.

If you like color, flavor and an array of fabulous spices this cookbook is for you.

Thank you Netgalley, the author and publisher for the ability to review this fabulous cookbook.

[Michael · Rating 5 out of 5]

I need to be best friend’s with Pati! Is there anyone more excited about Mexican food? Her enthusiasm is infectious and it carries over into this book. For me, Treasures of the Mexican table was more about reading Jinich’s commentary on each recipe than it was about making actual food. She’s unbelievably knowledgeable and it’s fascinating, but the bulk of the things here were beyond my beginner skill set. However, I do now have a basic red salsa recipe that I can change at will to make 1000 different kinds of salsa, and I’m pretty excited o give it a try. The book itself is gorgeous and I think if you have decent skills in the kitchen there are lots of fun and delicious things to make from it.

[Claire · Rating 5 out of 5]

I received Pati Jinich Treasures of the Mexican Table as part of a NetGalley giveaway.

Pati Jinich is a staple of my PBS watching, so I was thrilled to have the opportunity to check out her cookbook, and it does not disappoint! There's plenty of familiar "classic" Mexican dishes, as well as plenty of new recipes to try for those who may not be familiar with the cuisine beyond a standard Mexican restaurant menu. The ingredients are generally easy to find, and the recipes themselves are fairly simple, but offering a wide variety of flavors from around the country. Looking forward to breaking this one out this summer and beyond!

[Opal Edgar · Rating 4 out of 5]

A beautiful cookbook full of hearty dishes, spicy soups, fresh salsa and dips. The pages are bursting with fragrant spices and you want to cook everything. There is a few ingredients that might be a little hard to source (out of America) but it looks so good you want to go the extra mile. But what is nice is the way it centres around home cooking, those are all comfort dishes, a lot of them made with cheap ingredients melded with love to transcend their humble origin. Everything here looks authentic, the stories in front of each recipe tells where it comes from and how significant it is - I loved that I even found indigenous recipes. A great book.

[Witch-at-Heart · Rating 5 out of 5]

I absolutely love this cookbook. It was more than i cold have ever hoped for. The recipes, the stories the absolutely delicious looking pictures. This book has it all and if you love Mexican food you should be in heaven the recipes are mouth watering. I must admit I have never heard of Pati Jinich but that was completely my loss and she now has a new devoted fan. This is a must have cookbook for anyone looking for authentic Mexican recipes.

Hands down the best book I have seen on this style of food EVER!!!!!

Completely in love and Yes this would make the perfect gift for that chef in your life looking for the best recipes Mexican food has to over. I can’t recommend it enough!!!