This book is a fantastic resource if you are looking for traditional Mexican recipes. Great tips, detailed information, and seemingly easy to follow recipes.

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.

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!

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.

Buy this cookbook!

The book is divided into the following: Introduction; Soups; Tacos, Quesadillas, Burritos, and Tamales; Salsas, Pickles, and Guacamoles; Beans, Rice, and Pasta; Eggs; Seafood; Chicken and Turkey; Beef, Veal, Lamb, and Goat; Pork; Salads and Vegetables; Desserts; and Index. There is a section called Chiles, Tomatoes, and Onions: Pillars of the Mexican Pantry which is interesting.

The soups all looked AMAZING! I was dying to try them right away. After a couple of cold, rainy days at home that is exactly what I did.

I made the Sopa de Ajo, or Garlic Soup, first. It is from the state of Chihuahua and I have never had it before. I cannot believe how GOOD it was! My husband loved it too! It has INCREDIBLE FLAVOR. It was simple to make, the hardest part was ladeling it into the blender. Easy and inexpensive, it’s a WINNER. On a scale of 1 to 5, I would give it 10 stars just based on the flavor. The only thing I changed was the seasoning on the croutons; instead of salt and pepper, I sprinkled on Penzey’s Garlic Salt. I am addicted to that seasoning and it added to the richness of the garlic flavor. And the flavor is rich and sweet, not harsh or “garlicky” at all. The soup needs no top-dressing of salt or pepper.

The second recipe I made from this cookbook was Sopa de Cebollitas con Queso, or Spring Onion and Tomato Soup with Melty Cheese. Yes, it calls for 60 scallions or 30 spring onions, but the onion cooks down to a rich and mellow flavor. And, it calls for cheese and heavy cream but honestly, neither I nor my husband felt like it was “heavy” or that it weighed us down. What we both agreed on was that it had a LOT of flavor and that the cooking aroma was amazing! Once again, the recipe was not difficult and the instructions could not have been clearer. I bought most or all of my ingredients at Aldi and Costco, so it wasn’t expensive to make. The soup was low-sodium (and didn’t need top salting), meatless, and gluten-free. Will all of those dark green onion stems go to waste? Nope. They will be in a stir-fry and some chicken noodle soup. Today’s cooking adventure was a win-win as my husband said the whole house smells GREAT.

Not only were the soup recipes enticing, but the entire cookbook looked great. There are only a few things that we choose not to eat but there are numerous good recipes in this book. None of them are very difficult and the ingredients tend to be ones that are readily available even in remote parts of the USA. As for dried chiles and spices, most people have the ability to order online. Some fresh ingredients like fresh chilis or certain types of cheese are always tough to come by in rural areas, I know from experience! I bought a 2.5 pound bag of Chihuahua shredded queso fresco at the local Costco today so there is hope.

I intend to also make many of the seafood, chicken, and pork recipes that are included. I like beef but eat very little, especially now that the price has increased. I definitely will try Pati’s recipe for turkey, possibly at Christmas.

I didn’t really know who Pati Jinich was before reading this cookbook. I had seen one episode of her PBS cooking show on breakfasts but did not recognize her name. Now I know more about her from reading this friendly and well-thought out cookbook. My husband and I have started watching her show which is aired twice weekly in the Minneapolis-St. Paul market.

This is a well-written cookbook with clear instructions. I didn’t find any typos or inaccurate ingredients or amounts, to my knowledge. This pre-publication galley was well-edited and a joy to read.

Thank you to Mariner Books, Pati Jinich, and NetGalley for allowing me to read a pre-publication galley of this book. My opinions are my own and I didn’t receive anything for my review.

I definitely recommend this cookbook!

Fabulous cookbook to add to my collection.
I loved the pictures and the layout of the recipes. I have tried a few and have many more queued up for my next family dinner.
I live in the southwest and Mexican food is a staple in our home. This book provided me with so many more ideas and opportunities to surprise my family.

Thank you to NetGalley and the publisher.

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.

Pati Jinich never disappoints. This is a solid book for beginners and more experienced cooks. Living in the UK, the sourcing of some ingredients can be tricky, but there's enough here to make its purchase worthwhile.

There is much to be loved about this delicious book. From the outset, I was not only salivating from all the delicious, fresh ingredients, for someone who isn't good at cooking I was inspired to have a go.
I also loved that the title of each recipe was in English and Mexican.
What made this book the treasure that it is (apart from the scrumptious recipes) are the stories that went with it. In one section of the book, there is a discussion about boiling eggs as a child that really resonated with me when I was young. I am sure that many other readers will feel a connection to the different stories and flavours throughout.
For someone who isn't particularly familiar with Mexican flavours other than knowing I love them and from getting take out, this Aussie girl is looking forward to whipping up a Mexican feast now that I have a collection of tried and true recipes and knowledge of the ingredients.
I highly recommend this book.

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.

So happy to have another Pati Jinich edition to add to my collection of Mexican recipes.It is a lovely complement to her PBS series.

Quite an impressive spread of authentic Mexican meals, ranging through all methods, and including all vegetables and proteins. Thank you for putting this together, with the
introduction, recipes, tips and tricks, and focus on authentic meals based on the author's background and culture. This is a great one-stop recipe book focusing on authentic Mexican meals. Buy it, you won't regret it!

I really love Pati Jinich! This is a must have cookbook for any fan of her show or, if you haven't had the pleasure of watching, anyone who wants to try their hand at traditional Mexican cuisine.

Note this is not Tex-Mex (which is fine in it's own right, but a very different type of food). These are the dishes Jinich grew up with. The dishes she cooks for her family. They're flavorful and approachable, perfect for any level of home cook!

This is going to be a favorite of mine for years to come!

When I first opened my copy of Pati Jinich's new cookbook, Treasures of The Mexican Table, I quickly thumbed through until I found her recipe for Brown Sugar Carnitas. I made a list bought the ingredients and cooked. If I was going to read this book, I needed to be in the zone. That zone for me is carnitas. Pure heaven. And I was, in heaven that is.

One of the things I love about Mexican cuisine is the richness of regional and agricultural variety. Jinich has always showcased that diversity in her television show and her books. Treasures of the Mexican Table is no different.

Filled with beautiful photographs and even more amazing recipes, Treasures of The Mexican Table brings you everything you need to fill your home with the scents of someone's abuelita or tia's kitchen. This isn't the food that passes for Mexican, where you grab something fast through a drive-through window. This is real food. Food that has nourished families, been on celebration tables, for generations.

From soups to desserts, the proverbial chicken and the egg, salsas, tacos, fish, beef, pork, lamb, and goat, Treasures of The Mexican Table is most certainly the book anyone who loves the bright, flavorful, foods of Mecico should have. With easy to follow instructions, tips and hints, anyone can enjoy authentic Mexican food at home.

There maybe some ingredients that you might not find in your local store. Pati tells you what you can substitute or lets you know you can find it online. Online retailers make it easy for us all to enjoy the spices and flavors of other cultures.

Those carnitas I made? Delicious. Succulent. So easy. They brought back memories of my neighbor's kitchen. Good food does that. And Pati Jinich makes it easy for you to have that experience in your own kitchen.

Thank you to NetGalley and Mariner Books for allowing me the advanced copy of Treasures of the Mexican Table. This is my honest review.

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!!!

I’ve been waiting for a new Pati Jinich cookbook and this one does not disappoint! The short introductions to each recipe might include personal stories, culinary history, or tantalizing descriptions of the dish. The photography is so mouthwatering you can practically smell the garlic, chili, and cumin roast chicken and hear the crunch of chips with roasted salsa verde. I think this book would be a popular addition to any library.

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.

A great easy to use cookbook. I appreciate a cookbook that has lots of pictures and this one meets the mark. Ingredients are easily found locally.

Wow! I own a number of Mexican Recipe Books none of which are as visually stunning as this one. I want to make every single recipe! So far I have made Tamales and Turkey Meatloaf both of which were absolutely amazing! Some ingredients would be a little hard for me to source but Pati recommends alternatives where possible and with the wonder of the Internet nothing is more than a few clicks away if you really want the authentic taste and experience.

Can't wait to try more from this fantastic book.

Thank you to the publisher and Netgalley for an advance copy of this title in exchange for an unbiased review.

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.