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Pati Jinich

@patijinich

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FOODS OF LA FRONTERA:The Cookbook 9/15 @nytimes Bestselling Author, @beardfoundation Chef @pbs Panamericana, La Frontera, PMT Subscribe to my YouTube!

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Acclaimed chef, James Beard award winner, and bestselling author @patijinich is back with PATI JINICH FOODS OF LA FRONTERA, a groundbreaking cookbook celebrating the rich cultures where the United States and Mexico meet.With 125 recipes drawn from years of travel, research, and storytelling across the Borderlands, Jinich redefines the meeting place not as a line of separation, but as a living, breathing culture with its own extraordinary culinary identity. From the origins of nachos and the Caesar salad to the slow-smoked barbecue of West Texas and the chile-laced quesos of the Rio Grande Valley, this is a cuisine that belongs to no single tradition and draws from all of them. Rich with living histories, personal narrative, and lavish photography, FOODS OF LA FRONTERA is out September 15, 2026, and available for preorder now at the link in bio and wherever books are sold. by @patijinich

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3 months ago

I am pinching myself holding the final pages of Foods of La Frontera before they go to print. This book cracked me open in ways I never expected.Ten years ago I made up my mind to return to La Frontera — 1,954 miles zigzagging north and south of the US-Mexico border, countless kitchens, and more mmm’s than I can count.Ni de aquí, ni de allá — neither from here nor from there. That’s where this book lives, and where my heart has always lived too. A place, a food, and a people so misunderstood, but once you have a seat at the table, you will be amazed by the beauty, the joy, and the deliciousness of it all.Foods of La Frontera is out September 15, 2026, and available for preorder now at the link in my bio and wherever books are sold. I cannot wait to cook with you! ♥️Swipe to see the cover 💫 #FoodsOfLaFrontera by @patijinich

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3 months ago

These norteño-style tamales have irresistible bites of fresh corn mixed into the masa, making them perfect for summer! That sweet corn masa is wrapped around a gently spicy, savory filling of roasted chile verde, sautéed onions, and melted quesadilla and Oaxaca cheese. It’s truly a phenomenal combination. Link in bio for the recipe. #tamales #sweetcorn #chileverde by @patijinich

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a day ago

I love Salsa Macha! Chef Hector from @tialupitafoods came over with his salsas machas and I whipped up a couple of dishes with them you might not expect: an Avocado & Scallop Tostada and a spin on a Pasta Aglio e Olio. The gentle heat and crunch of the salsas machas make them both irresistible. If you want to see the step-by-step recipes, the longer “how to” video is on my YouTube - link in bio to watch. #salsamacha #tostadas #aglioeolio by @patijinich

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2 days ago

It’s finally feeling like summer and grilling season. These grilled pork chops in an ancho chile and oregano rub are one of my go to’s when I want to step it up from burgers and hot dogs. Maybe the best part... they are topped with a fresh, tangy-sweet pickled grape salad that I an assure you, any leftovers will be gobbled up. You tell me, if you try it! Find both recipes at the link in bio. #grillingseason #porkchops #grapesalad by @patijinich

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3 days ago

When I visited Hacienda del Labrador in Sonora, owner Mayte showed me the perfect tamales for summer - fresh corn tamales with chile verde and queso fresco. I show you how to re-create them at home in the full episode, now up on my YouTube channel, plus a tasty chile-rubbed pork chop recipe to throw on the grill. Link in bio to watch. #PatisMexicanTable #Sonora #tamales by @patijinich

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6 days ago

You gotta try Stacked Chile Verde Enchiladas. A triple-decker stack of crispy tortillas dipped in a creamy chile verde sauce, with layers of melty cheese and chopped onion in between, and crowned with runny sunny-side-up eggs. It’s a recipe from my new cookbook FOODS OF LA FRONTERA, out Sept. 15 - preorder at the link in bio. @harvestbooks #FoodsOfLaFrontera #EnchiladasMontadas #enchiladas by @patijinich

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7 days ago

Join me next week for a fun virtual event with @talkshoplive to be the first to see inside my new cookbook FOODS OF LA FRONTERA and you can preorder a signed copy! I’ll be live June 4 at 6:00pm ET to share some of the stories behind the recipes—come ready with your questions for me! Follow my TalkShopLive page at the link in bio to get notified when I go live. @harvestbooks #FoodsOfLaFrontera #live #virtualevent by @patijinich

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8 days ago

Super simple, but absolutely irresistible grilled asparagus with a crunchy, buttery pecan and chiltepín chile sauce. You get the fresh taste of the asparagus, the fun bite of the chunks of pecan, the kick of the chiltepín, and a squeeze of lime to brighten it all up. Recipe link in bio. #asparagus #grilledvegetables by @patijinich

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12 days ago

It’s the start of outdoor cooking season, which reminds me of the time I cooked for my team at a gorgeous pecan hacienda in Sonora. My main dish was chicken in a super easy and also incredibly tasty pecan sauce. If you want to see what else I made, and get the recipes, you can catch the full episode on my YouTube channel - link in bio to watch. #PatisMexicanTable #Sonora #chickenrecipe by @patijinich

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13 days ago

When you think of Mexican rice, it’s this arroz rojo! My recipe is in the link in bio, and you can make it along with me in my longer, full “how to” video on my YouTube channel. #mexicanrice #arrozrojo #ricerecipes by @patijinich

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15 days ago

The primary colors of Mexican rices: red, green, and yellow! Rice is so essential to Mexican cooking, and really all Latin American cooking, everyone has a rice story. I’m sharing mine in my Hola Newsletter this month, along with many of the rice recipes I’ve discovered in my travels through Mexico and the southwest US. Subscribe at the link in bio to get it this week. #mexicanrice #ricerecipes #newsletter by @patijinich

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16 days ago