The chef of the popular Rosa Mexicano restaurants celebrates the best in Mexican cookery with a tempting assortment of starters, tortilla creations, entrées, side dishes, and desserts--including Guacamole, Salmon in a Fruity Mole, Traditional Refried Black Beans, and Almond Cinnamon Cookies--as well as a section on essential ingredients, equipment, and techniques.

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.

The author presents sixty distinctive, authentic Mexican dishes, along with photographs and personal reminiscences

The host of the highly popular PBS show Pati's Mexican Table shares everyday Mexican dishes, from the traditional to creative twists. Pati Jinich has a mission. She’s out to prove that Mexican home cooking is quicker and far easier than most Americans think. Surprising in their simplicity and freshness, Pati's recipes incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico. Dishes like Chicken à la Trash (it’s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You’ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas. Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga—(you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (“a Mexican party in a bowl”), which she served on her wedding day. Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies (sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.

In the winter of 1637, Luis de Rosas, a tough, two-fisted soldier, stood outside the convent door beating on its staves with a gloved hand. Appointed to the governorship of New Mexico, he had petitioned the viceregal authorities for permission to set out from the city of Mexico for Santa Fe in advance of the regular supply caravan. While he was initially obliged to curb his restlessness, he could wait no longer. He wanted the supply wagons loaded and for Fray Tomas Manso and the men of his escort to hit the trail. Who could know that, in his impatience to begin his long journey and thus assume his responsibilities as captain-general of the New Mexico Kingdom, he was merely hurrying toward a lengthy confrontation with New Mexico's recalcitrant soldier-colonists and priests, and ultimately to his own demise? This book forms the centerpiece of Lucero's trilogy about New Mexico's colonial history. It tells the story of his Baca, Gomez, Marquez, and Perez de Bustillo forebears in their bitter conflict with Rosas, the most interesting governor to serve prior to the Pueblo Indian Revolt of 1680. Because of Rosas's cruel tyranny, Lucero's ancestors become tragically entangled in the insanity of colonial affairs. Based on a true story, the book sets out the particulars of Church and State relations in New Mexico during the period 1637 – 1641 that led to the assassination of its governor and the beheading of the eight citizen-soldiers who were responsible for his death.

This linguistic exploration delves into the language as it is spoken by the Hispanic population of New Mexico and southern Colorado.

In this book, Gilberto Rosas draws on his in-depth ethnographic research among the members of Barrio Libre to understand why they have embraced criminality and how neoliberalism and security policies on both sides of the border have affected the youths' descent into Barrio Libre.