You know in Mexico a Quinceañera is a big deal but despite growing up in Mexico City, I never had one. But, the show I love so much and that many of you have watched since the early days, Pati's Mexican Table, is having a Quinceañera! Season 15 of Pati's Mexican Table premieres next week on PBS stations nationwide (check local listings) and streaming on PBS.org and the PBS app beginning September 4.
A Quinceañera marks a new chapter in life, and it was time for the show to evolve. So we took a different approach this season. It's a raw, unfiltered road trip through Coahuila, the northern Mexican state that used to be one with Texas and still runs right up against it.
Which is more than serendipitous, because the border is where I have been living these past few years. Every mile of that line is in my new cookbook, "Foods of La Frontera," out in a short few weeks, on September 15. All 1,954 miles of it, and all the people who fed me along the way.
I know everyone says this, but pre-orders really do mean the world. They tell bookstores this book matters. And here is my thank you. Pre-order it, then shoot me an email at [email protected], and I will send you a signed and dedicated bookplate for your copy.
I am also hitting the road, in hopes of meeting many of you. Dates and locations for my book tour stops are on my site, and we will be adding more cities in the weeks to come.
Okay, back to Coahuila because you have a whole season to watch. It will be a wild ride through the Mexican desert with rancho meals like Bistec con Nopal y Chile Cascabel and Machacado con Huevo. Those rancho flavors take a Mediterranean turn where dates and pine nuts grow alongside grapevines at the oldest winery in the Americas, Casa Madero, inspiring creations like Barbacoa Wrapped in Pita with Herbed Yogurt and Cucumber Salad.
I bring you a taste of life and food in the desert in dishes like Agave Empanadas with Pecans and Pine Nuts, Mesquite Banana Pancakes, and Piquín and Agave Guacamole. And, of course, Coahuila, the home of the original nachos, has had a huge influence on Tex-Mex cuisine. We explore that, too, in recipes such as Tacos de Jalapeños Rellenos de Picadillo. All the recipes are up on my website, so you can cook along with me.
I hope you will watch the new season of Pati's Mexican Table and celebrate with me! And if you do pre-order my cookbook, thank you so very much!
Con un fuerte abrazo,
The Recipes
Three recipes to whet your appetite for our adventure through Coahuila in the new season of Pati’s Mexican Table.
Picadillo Stuffed Jalapeños Tacos
A hearty picadillo is stuffed into charred jalapeños, which takes the fiery edge off them. Eat them wrapped in warm flour tortillas slathered with refried beans and melty cheese.
Rice with Dates and Apricots
Dates grow alongside grapevines in Coahuila’s wine region. This basmati rice pilaf blends sweet and savory with dried apricots, dates, golden raisins, and aromatic cinnamon and nutmeg. If you haven’t tried dried fruit in rice, I encourage you to.
Agave Empanadas with Pecans and Pine Nuts
Agave in Coahuila is cherished for its syrup. I cook it with cinnamon and anise seeds to sweeten the dough for these empanadas. They are like a cochinito wrapped around a nutty/tangy filling of pecans, pine nuts, and dried cranberries.
Meet Me on Book Tour!
What I’m Into Right Now
Craving🍎: I have been baking a lot. Baking has never been my forte, but lately I am craving all the sweets. On repeat right now are the ones inspired by my travels through Coahuila: Quince and Cream Buns and Apple Strudel Flower Puffs.
Reading📚: Nothing has hooked me this summer, and I love finding new reads. Won’t you share your recommendations please at [email protected].
Listening🎵: I am deep in the new Julieta Venegas album, with her song for Tijuana at the top of my list. I have a soft spot for that city, as it's tied to the travels included in my new cookbook. Also in rotation, Cucurucu by Nick Mulvey and Rein Me In by Sam Fender and Olivia Dean.
Traveling🏠: I spent a blissful month at home, recharging and getting ready for a crazy book tour. I am hoping to meet many of you out there. Catch me in New York, Texas, California, Arizona, New Mexico, Colorado and the DC area. All the details are here.
Hey Pati
Every day I read messages you send me by email and on social media. I love hearing from you, and I'm sharing some of the great questions you ask.
Q: Hi Pati, What did you think of the food in the borderlands? How can I get a signed copy of your new book? — Teresa L.
A: Teresa, Exploring the borderlands for this new cookbook, “Foods of La Frontera,” has been so eye-opening for me. As someone from Mexico City, I used to have a lot of preconceived notions about Mexican food in the US and I knew little about the cuisines of the Northern Mexican states. What I found were endless possibilities and foods as rich and nuanced as anywhere in Mexico. I put all my favorites into this book for you and everyone else reading this newsletter. As I mentioned above, pre-orders will really help tell bookstores to stock the book so it can reach even more people. If you pre-order it, send me a note to [email protected] and I will happily send you a signed and dedicated bookplate for your copy. — Pati