From the Oaxaca region of southern Mexico, this dish from Pati Jinich's latest cookbook is best served with rice to mop up the sauce.
Take a winter break with the new cookbook Treasures of the Mexican Table, an informative and chatty collection from PBS TV chef Pati Jinich (HarperCollins, $50). She grew up in a Jewish-Mexican family in Mexico City and is a longtime United States resident with a gift for interpreting her more than 150 recipes, some regional, others heirlooms. Jinich studied for her master's in Latin American studies at Georgetown University in Washington, D.C., and underwent culinary training before writing the first of her three cookbooks. To learn more about her style, visit her website, patijinich.com. Read More