Summer (Jul - Sept) 2024 COTM: Pati Jinich Quarter

This is the reporting thread for Pati Jinich Quarter. The books included in this selection are PATI’S MEXICAN TABLE, TREASURES OF THE MEXICAN TABLE, and MEXICAN TODAY.




To report on a recipe, put the recipe title in ALL CAPS, followed by the name of the book and the page number if you have it. Because we are reporting on multiple books in one thread, including the book title is important. If you are the first to report on a recipe, post your report as a reply to this post. If someone else has already reported on the recipe, please post your report as a reply to that person’s comment.

We encourage you to mention the ingredients in the recipe and give a summary of the method in your own words. Out of respect for the author’s copyright, we ask that you do not copy a recipe verbatim. Pictures are always welcome, but by no means required.


Adding her website


Thanks, Saragama, for adding the website as an option. I do not have any of the books at present but enjoy Pati’s various tv shows and YouTube channels.

I made the Picadillo Empanadas linked here using ground pork which is one of the options mentioned in the recipe. I was going for a specific taste memory - the empanadas made by one of my mom’s friends when I was growing up. To that end, I should have used beef and a few more raisins but the pork ones were delicious and gobbled up by the fam.



I also made Pati’s boiled tomatillo salsa which was from the website. I think it was the first time I made a boiled salsa rather than a roasted one. I was going to roast but really didn’t want to heat up the kitchen for a fairly small batch of tomatillos. Anyway, this version was great and will be my new standard.

Boiled tomatillo salsa


These potato and chorizo tacos popped up when @tcamp pointed me to the website, and are now high on my list (using vegetarian chorizo so my mom can eat them):



Over the weekend, I was thumbing through the recipes in the COTM cookbooks and bookmarking recipes that I am interested in. I came across this recipe and had all of the ingredients on hand. This was good.

The recipe is here:

It is the same as the one in the book except it uses queso fresco and the book uses feta.

I made a couple of changes. I made 1/4 of the recipe in a 6” cast iron pan so that I could have a single serving. I also read on EYB that one of the reviewers had problems with underdone potatoes. The recipe has you boil diced potatoes for 5 minutes and then you finish by sauteing them for 6 to 8 minutes. I hate underdone potatoes so I boiled my potatoes until they were done before sauteing.

I made this twice. The first time I stirred it too much and it was more like scrambled eggs. The next day, I stirred more gently and it was more frittata like.

It isn’t very photogenic. My eggs were on the small side so there was a lot more filling than egg.

My local library branch is closed for 10 weeks for renovation. Just before my branch closed, I went in and picked up two of Pati Jinich’s books. It was a very nice surprise when I found out that they are not due back until October 1 because of the renovation! I’m looking forward to being able to cook from these for the whole COTM period.


I followed in your footsteps. That tomatillo salsa is outstanding! Super way to use a bunch of tomatillos I froze from our CSA share back in the fall.

Before I made this, I had not truly experienced what a tomatillo salsa can be. The step of cooking the salsa coaxed out an amazing umami aroma and flavor that I have never gotten from tomatillos before. Or maybe it was that the tomatillos were locally grown? Either way, thank you.


MEXICAN MEATBALLS with MINT and CHIPOTLE from Pati’s Mexican Table, page 153

This recipe on her website is basically the same as what is in the book.
One variation is the book states you can either use 2 lbs of ripe tomatoes or 5 cups canned tomato puree. I used canned crushed tomatoes and used an immersion blender to make into a sauce.

These were very good and quite filling. The recipe calls for 1.5 lbs of ground turkey and serves 6. I made 2/3 a recipe with a lb of ground turkey for 4 very generous servings. The meatballs contain rice and they were fairly light when cooked. My meatballs were quite wet. I was sure they would fall apart in the pot but they held together well.

There is a lot of sauce and some rice or bread would be nice to soak it up. They’d make a goof Mexican style meatball sub. I thought the mint was very subtle. I think these would freeze well.

Photo below. I was supposed to garnish with extra mint, but forgot.


GREEN BEANS with ORANGE and PISTACHIOS from Pati’s Mexican Table, page 207

I thought these were excellent. The garlic, citrus and pistachio really jazzed up the green beans. I would definitely make these again.

Heat 2 Tbsp oil in skillet. Cook 1/4 cup chopped onion for 2 min. Add 2 cloves chopped garlic and cook 1 min. Add 1 lb trimmed green beans (1” pieces), 1/2 tsp salt, and some black pepper. Cook 5 to 6 min.

Add 1/2 cup orange juice and 1 Tbsp apple cider vinegar and cook another 6 to 8 min, stirring occasionally. To serve, top with 3 Tbsp toasted pistachios.



I’m glad you tried/liked it. I’ve always believed roasted tomatillos made a better salsa but my mind is now changed. Better in the heat of summer anyway!