A wonderful collection of recipes from around the state of Mexico. Wish it would have been easier to navigate on my IPad, as there was no table of contents or sections to select from. Most recipes have options if you cannot find some of the ingredients. Tried a couple and found them quite tasty. Would recommend, but perhaps the physical copy would be a better choice than online.

Pati Jinich is a favorite in our family and I knew I had to take a look at her newest cookbook. The pages are filled with amazingly mouthwatering authentic Mexican recipes and there's something for everyone. You get more than just recipes in this book, you get stories and information about ingredients, cultural history and cooking tips, and nutritional information; I loved learning more about Mexican culture and cooking from Pati! I found this to be an informative, interesting, and delectable read. Thank you for the chance to read and review this ARC!

I'm cooking my way through this book and every single recipe has been a winner! Pati has a really great style, giving lots of extra info about everything. I have enjoyed her on television in the past and need to revisit her show because this book has been such an excellent resource. I can't wait to buy a hardcopy!

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.

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.

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.

THIS COOKBOOK!!
If you want bits of Mexico in the most delicious way - add this to your list!
Don't forget to make yourself a Mojito or pour a shot of Tequila while enjoying this one (wink wink)
Cheers & Enjoy!

Thank you to the author, publisher and NetGalley for my complimentary ARC in exchange for an honest review. Please excuse my tardiness in posting my review as my TBR list continuously grows and I keep finding so many book with so little time!

So much gratitude for this copy shared with me, always xo

To say that pretty much every recipe in this cookbook is craveable is an understatement: anyone who enjoys Mexican food will positively salivate over these recipes and photos - even the bean section! I appreciated the background that accompanied each recipes, as well as the detailed ingredient lists and instructions. Recipes necessarily refer to some specialty ingredients, but they shouldn't be too difficult for home cooks to source, and substitutes are suggested early in the book. Treasures of the Mexican Table is a book for people who are familiar with authentic Mexican cooking, and for novices as well. Recipes are suitable for many dietary specifications (vegetarian, pescatarian, gluten free).

Any enthusiastic cook would enjoy poring over this book, and it would circulate well in library collections. This is a good buy for the home library of someone who wants to explore authentic Mexican foodways.

I enjoy watching Pati's show, so I was excited to see that she has written a cookbook. Written is an apt description because there are pages and pages of descriptions and information that goes above and beyond a normal cookbook. I love how she explains all the different regions of Mexico that many Americans have no idea about, and the staple items of Mexican cuisine.
This is chock full of recipes; it has like ten different soups alone.
A definite classic and may be the Mexican cooking Bible.

I had never read any of Pati’s cookbooks but I had seen her cooking show. This cookbook was just like watching her show. The way she tells a story really takes you to the places she’s talking about. Beautiful pictures accompany almost every recipe.

It’s a rare cookbook that I recommend for LibraryReads, but Treasures of the Mexican Table is so charming, chatty, and informative that I had to do so.

Pati Jinich writes to you as though you are her best friend and she’s teaching you how to make Mole or Carne Asada or any one of the delicioso recipes in this comprehensive book. For the first time ever, I feel like I am beginning to understand the subtle but powerful differences among chiles. Jinich also clearly demonstrates and communicates the depths and differences in cooking throughout the Mexican states. Her stories, included with every recipe, add a delightful charm to this book, making it very readable as well as utilitarian.

Some of the recipes use ingredients that are not readily available in my little corner of the world, so some cooks may be disappointed, but Jinich often offers alternatives that will give a similar flavor. Many recipes are also somewhat complicated, making this a book for the experienced cook. The variety of recipes is outstanding, with some of the most intriguing being Grilled Oaxacan Air-Dried Beef, Carne Con Chile, Wedding Stew (Asado De Boda), and Mole Poblano with Chicken (which has a whopping 26 ingredients just for the Mole sauce) which looks and sounds amazing.

If you watch Jinich on PBS, you will hear her voice in your head as you read. She wraps you in her enthusiasm and joy in her cooking and sharing her Mexican heritage with the world.

Highly recommended.

A beautiful cookbook full of classic Mexican recipes. I cooked the Tongue tacos (my favourite!!), the chicken codzitos, and the basic simmered beans and everything was honestly so delicious and (almost) as good at the little hole in the wall Mexican restaurant we enjoy dearly. I look forward to cooking through the rest of the book!

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.

This book is really about treasures of the Mexican cuisine. Most of the dishes here I have never heard of but I would love to try! It's not your traditional Mexican cookbook and you won't really find the same American-Mexican food you see in restaurants here but delicious and fancy looking recipes. I don't know if I personally would make them at home because they look kinda fancy but I would love to try them in Mexico. I received a free digital copy of this book from NetGalley in exchange for my honest review

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!

My husband and I watch a lot of cooking shows and Pati’s is one of our favorite! She’s genuine and makes cooking look so easy. We have tried several of her recipes and her flavors take me back to my many business trips to Mexico. Authentic Mexican food the way it was meant to be enjoyed. Best of all, you can just hear Pati’s voice as you read her words.

This cookbook is awesome and my husband will be getting a copy for Christmas! But to be sure, I’ll be the one who ends up doing the cooking after he does the prep. We’re both winners with this cookbook!

I live in Texas and we tend to gravitate towards Tex-Mex here, but sometimes we want truly authentic Mexican food as well. I loved that this book had traditional dishes that we have all heard of but then it had many traditional Mexican recipes that do not get the spotlight like the few really famous Mexican dishes. It was nice to be introduced to some new recipes that I can't wait to try!

This read like a vacation with a foodie friend. The recipes looked delicious and the author offered substitutions which makes it more assessable for lots of readers. The stories were the pinch of something extra. Have a list of recipes to try and the easy instructions give me confidence they will turn out well.

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.

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.