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Pati Jinich, presenter of “Pati’s Mexican Table” on PBS and author of several cookbooks, has always celebrated immigration.
An immigrant herself, of course, she moved from Mexico to Texas and then to Washington, DC to pursue a job in policy research and then a career in the food industry.
Now she shares stories and recipes that combine her Mexican upbringing with her American immigration experience. During the pandemic, she teamed up with Stand Together to create a free e-cookbook of recipes and stories that showcase the diversity of America.
More:Tasting Texas: Two new cooking shows immerse yourself in Tex Mex, the Filipino food culture
Stand Together, founded by Charles Koch in 2003, “empowers people who are committed to helping others improve their lives,” according to the website, through a philanthropic community that spends everything from prison reform to addiction recovery to Strengthening K-12 training tackles.
Last year, during the pandemic and heated election cycle, Stand Together reached out to Jinich to spearhead a community virtual cookbook called “The Stories of Our Table,” which celebrates the influence of immigrants on American cuisine.
Jinich moved to the United States from her native Mexico more than two decades ago, and she and her family now make their home in Washington, DC. “I think a recipe can make so much more than a delicious meal,” she writes in the e-book. “For me, cooking isn’t just a means to a meal – it’s a way of remembering. Some of our best memories are associated with the smell and taste of homemade food, and you can go back to those moments as you recreate the recipe in your own kitchen. “
More:New book explores the overwhelmingly diverse world of black food in America
She says that over the years she has noticed that appreciating new cultures through food is natural for many people, especially in the United States
In search of new recipes, “we embark on a journey that not only ends with dinner for the whole family, but also a greater appreciation for the people and places who created this recipe,” she writes. Two of the book’s authors are from central Texas, Miriam Delgado from Austin and Carolyn Gloria from Leander. They shared their meatball and tortilla soup recipes.
Mommy Golla’s Meatball Broth
My grandmother (Mami Golla) taught my mother how to cook this dish when she was newly married and not too rich. It has meaning because meat was more expensive and difficult to pay for, they added rice to the meatballs / albóndigas which makes them hearty and tasty! I loved this Caldo de Albóndigas growing up and I am now making it for my 2 year old son. It’s his favorite dish and I plan to cook it for his children one day. It is truly a humble and delicious dish that is very popular and always passed down to the next generation. Best of all, it’s approved for toddlers!
– Miriam Delgado
1 pound 85/15 ground beef
1/4 cup uncooked long grain rice
6 cloves of garlic, chopped, divided
1/2 onion, divided (1/4 cup diced and leftover chopped)
1/2 cup plus 1/8 cup cilantro, chopped
1 large egg
1 teaspoon plus 1 tablespoon of salt, divided
1 teaspoon plus 1/2 tablespoon pepper, divided
1 teaspoon of cumin
1 tablespoon of olive oil
1 large tomato, cut into strips
6 1/2 cups of water
1/2 teaspoon dried marjoram
Roll the meat mixture into small and evenly sized meatballs that are slightly larger than a quarter. Put aside.
Put the olive oil in a high saucepan and heat over a medium flame. Add the remaining chopped onion and tomato slices and sauté for 3 minutes. Add the chopped garlic and continue cooking for another 2 minutes.
Pour 6 1/2 cups of water into a saucepan and bring to a boil. Add the meatballs, the rest of the coriander, salt and pepper and the marjoram.
Bring the water to the boil and cover the pot with the lid. Lower the flame to a simmer and cook for 30 minutes. Serve with lime and a side of rice.
– Miriam Delgado
Chicken Tortilla Soup
My family is the definition of “TexMex”. My father is Hispanic and my mother has Scandinavian roots. I am proud of my mixed culture, each represented in its own way. My parents have been married for 40 years and have given me five beautiful sisters. Even though the budget was tight, our bellies were always full.
Whole chicken, dried beans, and fresh vegetables were on my mom’s shopping list. I spent some of my favorite childhood memories huddled around our kitchen table eating. Shortly after moving away from home, I became a stranger in the kitchen.
As life got busier, take-away and prepackaged groceries became the staple foods in my home. It only got worse after my daughter was born. I was a new, working mom and the last thing I wanted to do was spend time in the kitchen. Then my life changed when I unexpectedly became a housewife and was forced to rethink my family’s budget. I started experimenting in the kitchen again, getting creative with whole ingredients.
With years of teaching from my mother, I was able to prepare affordable, nutritious meals that my family loved. Sharing the tastes, smells and tips of the kitchen with my daughter now takes me to a new level of happiness. I love to share this meal with everyone in my family. It is one of many cherished recipes that draw me into my kitchen and bring wholeness to my life.
– Carolyn Gloria
4 bone-in chicken legs
1 tablespoon plus 1 teaspoon ground cumin, divided
1 tablespoon plus 1 teaspoon paprika powder, divided
2 tablespoons plus 1 teaspoon of ground chili powder, divided
3/4 teaspoon salt, divided
3 tbsp olive oil, divided
8 cups of chicken broth, divided
1 cup white onion, chopped
2 stalks of celery, chopped
4 cloves of garlic, chopped
1 tablespoon of dried oregano
1 1/2 teaspoons of ground coriander
1 (28 oz) can of diced roasted tomatoes
2 cups of carrots, chopped
2 cups zucchini, chopped
1 red pepper, chopped
1 1/2 cups cooked black beans, drained
For the toppings:
Chopped spinach
Avocado, diced
Red onion, chopped
Grated cheese
Crunchy Tortillas:
1 1/2 cups of corn flour
1 cup of warm water
1/8 teaspoon salt
1 tablespoon of cooking oil
Pat the chicken dry and season with 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon chili powder and 1/4 teaspoon salt.
Heat 2 tablespoons of oil in a large saucepan over medium heat. Place the chicken pieces skin side down and cook for 5 minutes until the skin is crispy. Turn over and cook on the other side for 7 minutes. Add 1 cup of chicken broth; Cover and simmer for 5 minutes. Take the chicken out of the pot and place it on a plate to cool. Keep the drops in a smaller bowl and set aside.
Heat the rest of the oil in the same saucepan over medium heat. Add onion and celery and cook for 5 to 7 minutes, stirring frequently. Add the garlic and remaining chili powder, cumin, paprika and salt. Add the oregano and coriander. Cook for 1 minute, stir and add roasted tomatoes. Add reserved roast chicken, remaining stock, and carrots. Let simmer for 5 minutes.
Instructions for crispy tortillas: Heat the frying pan or comal over medium heat.
Put the cornmeal, water, and salt in a large bowl. Stir, then knead with your hands until the mixture resembles a wet dough. Cover and let rest for 10 minutes.
Divide the mixture into small 2-inch balls. Place each ball of dough between 2 large sheets of parchment paper or between 2 plastic sheets if you are using a tortilla press. Press in a 3 inch disc.
Cook each tortilla in the pan (or in the comal) for 30 seconds on each side or until the tortillas rise. Place tortillas in a tortilla warmer or cover with a kitchen towel.
– Carolyn Gloria
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