A couple of weeks ago, I had the opportunity to catch up with Chef and PBS Television Personality, Pati Jinich, from Pati’s Mexican Table. She has a new cookbook out, Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens and I couldn’t be more excited about it.
Pati made a quick stop at Melissa’s Produce to showcase some of the delicious dishes her cookbook has to offer. From esquites to chicken tinga to agua de jamaica, the Melissa’s Produce chefs did a wonderful job in preparing some of my favorite dishes from Pati’s new book, using ingredients from Melissa’s Produce, of course.
I love Pati’s cooking style because it resembles mine. I always want to hold on to my roots and recreate those Mexican dishes I grew up with but with my own modern interpretations.
In Mexican Today, Pati shares her rendition of not only Mexican dishes but Tex-Mex, Japanese and Jewish. All with ingredients readily available to you. The recipes are simple, easy to understand and a wonderful narrative of what inspired her to create this dish or a little bit of history on the origins of the dish.
One of my favorite recipes from Pati’s event at Melissa’s produce, was this recipe of potato and poblano rajas. A vegetarian favorite at any Mexican home. Perfect for an out door carne asada, or just a casual lunch, Melissa’s Produce baby red potatoes and poblanos give compliment Pati’s recipe beautifully.
For more information or to purchase Patty’s book, click here. For information on the ingredients used, visit Melissa’s Produce.
Photography by Bob Hodson Photography of Chef’s Insight.
- Kosher or sea salt
- 2 pounds baby red potatoes
- 1/2 cup extra virgin olive oil
- 2 tablespoons toasted sesame seed oil
- 1 medium red onion, halved lengthwise and thinly sliced (1 1/2 cups)
- 3 poblano chiles (about 1 pound), roasted, peeled, and cut into strips
- 1 teaspoon dried tarragon
- 1/4 teaspoon allspice
- 1/2 teaspoon kosher or sea salt or to taste
- 1/4 cup sesame seeds
- 3 tablespoons white wine vinegar
- 1 tablespoon unseasoned rice vinegar
- Bring a large pot of salted water to a rolling boil over medium-high heat. Add the potatoes and cook for about 20 minutes, until they are tender but not falling apart. You should be able to insert the tip of a sharp knife all the way through without resistance. Drain.
- Once the potatoes are cool enough to handle, cut them in half.
- In a large deep skillet, heat the olive oil over medium heat. Add the sesame oil, then carefully add the onion and cook, stirring once in a while, until it is completely softened and the edges have begun to brown slightly, about 8 minutes. Stir in the poblanos, then add the tarragon, allspice, salt, and sesame seeds and cook, stirring, for 2 minutes, or until the ingredients are nicely blended. Stir in the white wine vinegar and rice vinegar and cook for another minute. Remove from heat.
- Place the potatoes in a large bowl. Add the poblano mixture, scraping every last bit out of the pan with a rubber spatula. Gently toss together. Serve warm, at room temperature, or cold.
This salad can be made 2 days ahead of time, covered and refrigerated. Bring to room temperature and toss well again before serving.