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April 29, 2015
Coconut Lime Margarita

It is almost time for Cinco.

If you are a Mexican living in the US and you want to get attention, if you want to make some noise, if you feel that you have something good to share or say: Cinco de Mayo is your day!

My first cooking demo: Foods from Puebla during Cinco.

The first time I got invited to cook on TV: Chicken Tinga for Cinco.

My first radio interview: Do Mexicans celebrate Cinco?

The biggest sales day for my first cookbook: Cinco.

The day I was honored to be invited as guest chef to cook at the White House: You guessed it, Cinco!

Continue reading Coco-Lime Margarita: Let’s Toast to Cinco (and a New Cookbook…)!

Guava Spritzer

Guava Spritzer
Bebida de Guayaba

Serves: 8

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Bebida de Guayaba" />


2 cups freshly squeezed grapefruit juice, chilled

4 cups guava nectar, chilled

1/4 cup light agave syrup, or to taste

1 liter citrus sparkling mineral water, chilled

16 ounces tequila blanco, optional for grown ups, 2 ounces per drink

Ice, for serving

Grapefruit supremes or slices, for serving

Lime wedges, for serving

Fresh jalapeño slices (optional, for garnish)

To Prepare

In a large pitcher, combine the grapefruit juice, guava nectar and agave syrup. Stir well to combine. Taste for sweetness and add more agave as necessary. Pour the juice mixture over ice into glasses for serving, top with a splash of mineral water and serve with a grapefruit supreme and lime wedge.

For the adults, pour the juice into an ice filled glass, add 2 ounces of tequila and a splash of mineral water. Garnish with a grapefruit or lime wedge and a fresh jalapeño slice and serve.




Serves: 8



1 cup corn masa flour

4 cups warm water

4 cups milk

8 ounces (1 cup) Mexican chocolate for drinking, such as Abuelita, grated or cut into chunks

2 ounces (1/4 cup) grated piloncillo, or brown sugar

1 cinnamon stick (about 3-inches long)

To Prepare

Stir the corn masa flour into the warm water. Let it sit for a couple minutes and strain it onto a saucepan set over medium heat. Incorporate the milk and let it simmer for 3 to 4 minutes, so it will begin to thicken. Incorporate the piloncillo or brown sugar, the chocolate and the cinnamon stick. Simmer for about 5 minutes, stirring here and there, until the chocolate and the piloncillo dissolve. Serve hot.


Juju's Mango Smoothie

Juju’s Mango Smoothie

Serves: makes about 3 cups

Juju’s Mango Smoothie


2 cups diced fresh mango, or thawed from frozen

1 tsp Mexican vanilla extract

2 cups orange juice, preferably fresh squeezed

1 ripe banana, sliced

To Prepare

Combine the mango, vanilla, orange juice, and banana in a blender and puree until smooth. Add a couple handfuls of ice cubes and puree until well blended.


December 11, 2014
Ponche or New Year's Warm Fruit Punch

My mom is the best cook I know.

Growing up in Mexico City, she used to make the most incredible ponche, or warm fruit punch, every New Year’s Eve. Just once a year.

My sisters and I used to pace up and down the kitchen as she peeled, diced and threw the ingredients -many of which were only available at this time of year in the markets- into a gigantic pot. To tame our impatience she would peel a few pieces of the fresh sugar cane meant to go into that pot, and cut it into smaller sticks, so we could chew and suck its sweetly tangy juice, ever so slowly, as we waited for the ponche to be served.

Continue reading Ponche: Or My Mom’s New Year’s Warm Fruit Punch

Mixed Melon, Lime & Coconut Aqua Fresca

Mixed Melon, Lime and Coconut Agua Fresca
Agua Fresca de Sandia, Melón, Limón y Coco

Serves: 16

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Agua Fresca de Sandia, Melón, Limón y Coco" />


12 cups cubed, seeded watermelon (about 1 8-pound watermelon)

4 cups cubed cantaloupe

2 cups coconut water

1/3 cup honey

1/2 cup freshly squeezed lime juice (about 6 limes juiced)

1 liter seltzer water

Lime slices, to garnish

Mint leaves, to garnish

To Prepare

Working in batches, combine the watermelon, cantaloupe, coconut water, honey and lime juice in a blender. Pulse until well pureed. If desired, pass the mixture through a fine-mesh strainer. Refrigerate in a large punch bowl until well chilled, about 2 hours.

Serve with a splash of seltzer and garnish with lime slices and mint leaves.


Cucumber Martini

Cucumber Martini
Martini de Pepino

Serves: 1

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Martini de Pepino" />


1 1/2 ounce gin

1 ounce limoncello

1 slice of lemon to macerate

1 slice of cucumber to macerate

1/2 ounce simple syrup

1 tablespoon diced cucumber

To Prepare

In an empty shaker or martini mixer, combine the gin, limoncello, lemon and cucumber slices, and the syrup. Mix and macerate all the ingredients for about 5 minutes. If making a large quantity, let it sit in the refrigerator in a pitcher for up to 12 hours.

Fill the shaker with ice and shake vigorously for 1 minute. Strain and pour the liquid into a chilled martini glass. Decorate the martini with the small pieces of cucumber and a spiral of cucumber skin.


Spiced Sweet Mexican Coffee

Spiced Sweet Mexican Coffee
Café de Olla

Serves: 6

Café de Olla" alt="Spiced Sweet Mexican Coffee
Café de Olla" />


8 cups water

6 tablespoons coarsely ground dark-roasted coffee beans

8 tablespoons grated or finely chopped piloncillo or dark brown sugar, or to taste

1 ceylon or true cinnamon stick

To Prepare

Bring the water to a rolling boil in a pot. Reduce the heat to low and add the coffee, piloncillo and cinnamon stick. Simmer partially covered for about 10 minutes, stirring occasionally, then turn off the heat and let sit, covered, for 5 minutes.

Strain through a fine sieve or cheesecloth and serve. Alternatively, remove the cinnamon stick and pour the drink into a French press; press down on the plunger and serve.



Dressed Up Mexican Beer

Serves: 1

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Michelada" />


For a basic michelada:

1 beer mug, chilled

Kosher or coarse sea salt, for coating the rim of the glass

1 lime wedge

Ice cubes (optional)

2-3 tablespoons freshly squeezed lime juice

1 beer, preferably Mexican, chilled

Additional ingredients for a michelada especial:

Dash of hot sauce like Tabasco, Cholula or Valentina (optional)

Dash of a salty sauce like soy sauce, Worcestershire or Maggi Sauce (optional)

Pinch of freshly ground black pepper (optional)

Pinch of kosher or coarse sea salt (optional)

To Prepare

Pour a layer of salt onto a small plate. Rub the rim of a chilled beer mug with the lime wedge and dip the rim gently into the salt to coat. Place the ice cubes, if using, into the mug. If making a basic michelada, add the lime juice on top of the ice, then pour in the beer.

If making a michelada especial, salt the rim of a chilled beer mug as directed above, then place the optional ingredients, to taste, into the mug. Stir the mixture lightly then pour in the beer.


Sriracha Mezcal Cocktail

Sriracha Mezcal Cocktail
Cocktail de Mezcal con Sriracha

Serves: 6

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Cocktail de Mezcal con Sriracha" />


1 1/2 cup mezcal joven (young mezcal)

1/2 cup freshly squeezed lime juice, plus more for coating the glass rims

1 liter lime- or lemon-flavored sparkling soda

1/4 cup Sriracha sauce

Kosher or coarse sea salt, for coating the glass rims

To Prepare

Mix the mezcal, lime juice, soda and Sriracha sauce in a large pitcher. Stir well and add a few ice cubes.

Pour a layer of salt onto a small plate. Onto another small plate, squeeze enough lime juice to wet the top rims of the serving glasses. And, one by one, gently dip the top rims of the glasses first into the lime juice, then into the salt to coat. Add a few ice cubes to each glass and pour the cocktail.


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