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Travel with Pati to the state of Puebla to see why it isn’t just the site of the legendary Cinco de Mayo battle — it’s also home to some of Mexico’s most luscious, delectable culinary treats.

July 16, 2010

What to cook for the Today Show?

With so many options being juggled in my head, I was growing restless as the date got closer.

As I started exchanging emails with one of the producers, I began to throw ideas: what about different kinds of Salsas, variations of that irresistible cold and wet Tres Leches cake, funky versions of Guacamole, or a sample of fresh Ceviches…?

Or, wait. How about something easy, tasty and flashy like Tequila, Cream and Chipotle Shrimp? It’s so much fun to prepare, I told the producer. You ignite the pan, the flames come up right after the shrimp begin to brown, and then they wind down right before you pour the cream. Your guests feel special and impressed…

I had to agree that we were better off staying away from igniting anything on the set.

Oh, I got it! A chicken dish. Everyone wants a good chicken dish in their recipe box. And one of the tastiest ways to eat chicken in Mexican kitchens, no doubt about it, is Chicken Tinga.

Although it comes from the state of Puebla, it is so popular, that it is eaten throughout the country. So of course there are countless variations.

I have a favorite version. One that I have tweaked¬†through the years until I found a balance of flavors that needs no more tweaking, if you ask me…

Continue reading Chicken Tinga for Today (Show) and Everyday!

May 2, 2008

Holly and I cooked up one of my favorite chicken dishes, Tinga de Pollo, or Chicken Tinga.

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