Happy Cinco de Mayo! Mexican cuisine is a flavorful mosaic of cultures infusing Spanish, African, Asian, Lebanese, indigenous, and Jewish cuisines. Pati Jinich, host of the Emmy nominated and James Beard nominated PBS culinary series, Pati’s Mexican Table and author of her latest book Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens shares recipes and the culinary influences of a confluence of cultures in Mexico. Pati features a recipe for Miso Soup in addition to Matzo Balls with Mushrooms and Jalapeños! In her book, Pati highlights the The Third Root, the name given to Afro-Mexico to honor the African component in Mexico’s history that dates back to the Spanish conquest. Pati features a delicious Hearts of Palm Soup with Sweet Potato Croutons that reflects the rich and delicious heritage of The Third Root.
“Mexican cuisine is borderless. No longer can anyone say that Mexican food is most authentic south of the border” Pati says. “ Pati explains the emergence of new Mexican cuisines in the U.S., “As Mexican communities have settled in different states in the U.S., the personality of the regions where they come from blends with the personality of the state where they land and create a new type of Mexican cuisine.” Pati describes how the geographic regions in Mexico differ with their preparations and ingredients of dishes. “In New York, the cuisine from Puebla is most prevalent. The food from Puebla is more complex and baroque in style as compared to the Zacatecan cuisine in California which is more simple with grilled meats.”
What is your favorite Mexican dish?
Savor the day!
Recipe for Hearts of Palm Soup with Sweet Potato Croutons
Text excerpted from Mexican Today, © 2016 by Pati Jinich. Reproduced by