¡Feliz Año Nuevo from Lumbre Cookware & Chef Pati Jinich!

Enter to win our New Year giveaway with
Chef Pati Jinich!

Five winners will receive our prize bundle valued at $200, including

  • Signed copy of Pati Jinich's new cookbook Treasures of the Mexican Table
  • Farberware 11-piece nonstick cookware set
  • Lock N Lock Easy Essentials 14-piece container set

Giveaway Ends 

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Conozcan a la Chef Pati Jinich

Chef Pati Jinich Image

Pati Jinich is a James Beard Award-winning Mexican chef and NYT bestselling author of three cookbooks including the recently released Treasures of the Mexican Table.

Pati has dedicated her career to building a shared understanding between her two home countries: Mexico, where she was born, and the United States, where she currently lives and is raising her family. Her long-running PBS series Pati’s Mexican Table has brought Mexican flavors, colors and textures into American homes and kitchens, as viewers have watched Pati thoughtfully and enthusiastically guide them through the various geographic regions of the country.

Named one of the “100 Greatest Cooks of All-Time,” Pati has garnered four Emmy nominations, won a Gracie Award for her television work, is the resident chef of the Mexican Cultural Institute and has been named one of the “Top 5 Border Ambassadors” by The Council of Americas.

In October 2021, Pati released the first season of her Primetime docuseries, La Frontera, which highlights the unique foods and culture along the US-Mexico border.

Featured Recetas from Pati's Cocina

Guajillo Mushroom Soup

Guajillo Mushroom Soup

Ingredients

  • 3 dried guajillo chiles, stemmed and seeded
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 1/2 cup finely chopped white onion
  • 3 garlic cloves, finely chopped
  • 2 pounds fresh wild, or cultivated mushrooms, or a combination, cut into bite-size pieces
  • 1 1/2 teaspoons kosher salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper, or more to taste
  • 8 cups vegetabel or chicken broth
  • 5 sprigs fresh epazote or celantro
  • Lime wedges for serving

Directions

  • Heat a comal or skillet over medium-low heat. Add the guajillo chiles and toast, turning them, until their skin goes from soft and deep red to toasted and mostly browned but not blackened.
  • Transfer the chiles to a saucepan, cover with hot water, and bring to a boil. Reduce the heat to medium and simmer for about 10 minutes, until the chiles are softened. Transfer to a blender, add 1 cup of their cooking liquid, and cover tightly. Puree until smooth.
  • Heat the oil and butter in a large pot over medium heat until the butter melts. Add the onion and cook for about 3 minutes, stirring occasionally, until it is softened and the edges are just beginning to brown. Add the garlic, stir, and cook until fragrant, less than a minute. Raise the heat to high, stir the mushrooms, 1 teaspoon of the salt, and the pepper, and let the mushrooms cook, stirring often. They will release their juices, evaporate, and begin to brown, which is what you want; it should take 10 to 12 minutes.
  • Once all of the mushroom liquid has evaporated, reduce the heat to medium, stir in the pureed chiles, and cook until the puree thickens and most of it has been absorbed by the mushrooms, about 10 minutes. Add the broth, stir, add the epazote or cilantro sprigs, and bring to a simmer. Simmer for 10 minutes, until all the flavors come together. Remove the epazote or cilantro, add the remaining 1/2 teaspoon of salt, taste, and adjust the seasonings to your tasting,
  • Serve with lime wedges.

 

 

 

 

 

Recipe Developed by:

Chef Pati Jinich

Treasures of the Mexican Table

Rice with Poblanos and Corn

Ingredients

  • 3 tablespoons vegetable oil
  • 2 cups extra-long-grain white rice or jasmine rice
  • 1 tablespoon unsalted butter
  • 2/3 cup finely chopped white onion
  • 1 1/2 cups korl kernels (from about 2 ears)
  • 1 1/4 teaspoon kosher salt, or more to taste
  • 1/2 teaspoon ground allspice
  • 4 cups chicken broth or water, plus more if needed
  • 4 fresh poblano chiles, roasted, sweated, peeled, seeded, and cut into 1-x-1/4-inch strips

Directions

  • Heat the oil in a large saucepan over medium-high heat until very hot but not smoking. Add the rice and cook, stirring often, until it starts to become milky white, crackles, and feels heavier as you stir it, 2 to 3 minutes
  • Clear a space in the center of the pan and add the butter. Once it melts, add the onion and corn and cook, stirring and mixing them with the rice, for 2 to 3 minutes, until the onion begins to soften. Add the salt and allspice, stir well, and stir in the broth. Bring to a boil, add the poblanos, stir once, cover, and reduce the heat to the lowest setting. Simmer for 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be tender; if it is not but all the liquid has been absorbed, add 2 tablespoons or so of broth or water, cover again, and cook for a couple more minutes. Remove from the heat and let rest, covered, for 5 minutes.
  • Fluff the rice with a fork, taste and adjust the salt, and serve.

 

 

Recipe Developed by:

Chef Pati Jinich

Treasures of the Mexican Table

Mixed Nut Salsa Macha

Ingredients

  • 1 cup olive oil
  • 1/2 cup vegetable oil
  • 5 dried ancho chiles, stemmed, seeded, and cut with scissors into small pieces
  • 4 to 5 dried chiles de arbol, stems removed (keep seeds), cut into small pieces
  • 6 garlic cloves, sliced
  • 1/3 cup raw unsalted walnuts
  • 1/3 cup raw unsalted pistachios
  • 1/3 cup raw unsalted pine nuts
  • 1/4 cup apple cider vinegar
  • 1 tablespoon dark brown sugar or grated piloncillo, or to taste
  • 2 teaspoons kosher salt, or to taste
  • 1/3 cup hulled raw pumpkin seeds
  • 1/3 cup amaranth seeds

Directions

  • Heat both oils in a medium skillet over medium heat. Add the chiles, garlic, and all the nuts and cook, stirring, until lightly toasted and fragrant, 2 to 3 minutes. Turn off the heat, add the vinegar, brown sugar, and salt, and mix. Stir in the pumpkin and amaranth seeds. Let the mixture sit for 10 to 15 minutes. Scrape into the bowl of a food processor and pulse a few times until coarsely ground.
  • The salsa will keep, tightly covered, for at least a month in the refrigerator. Let it sit for at least 24 hours before using so it all comes together and the chiles and nuts have a chance to macerate.

 

 

 

 

 

 

 

 

 

 

Recipe Developed by:

Chef Pati Jinich

Treasures of the Mexican Table