POSTED IN: Season One Recipes , Pati's Mexican Table
TAGS: EP106 , hibiscus , jamaica , Jinich , mexican , Pati , recipe
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In Mexico, it's not uncommon to find both food and water deliciously flavored with hibiscus flowers. Commonly known as Jamaica, it has an intensely herbal, fruity taste.This episode will show us some of the places you can buy it in the US, then share recipes that include:
Pati's Mexican Table is a new program, to me, on our PBS station in Arkansas. I love learning traditional authentic foods and recipes from other countries and cultures. The use of hibiscus flowers is new to me.
Thanks PBS for CREATE and all of the food, travel and history programs available. I hope always to be able to contribute my share to insure these programs stay on the air.Patricia Arnold | August 18, 2011 1:34 PM
Hola Patricia, Thank you so much for writing and for your support! Please do keep watching! I hope you continue to enjoy the show :)Pati Jinich replied to comment from Patricia Arnold | August 18, 2011 6:40 PM
Thank you Pati for explaining EVERYTHING while you are cooking.
You are a wonderful teacher of culture and cooking through your life experiences. I did not know about the edible hibiscus flowers. I'm learning from every "Pati's Mexican Table" I watch. I have my TV set on, 'the caption', so I now can sing along with the jingle, and learn all the Mexican cooking terms too.
I'm so happy you enjoy the show, and find it helpful! I really want people to be able to learn and to develop a love of Mexican cooking. I hope you continue to enjoy it!!Pati Jinich replied to comment from Veronica | August 21, 2011 3:16 PM
While I haven't seen every episode, this has to be my favorite, so far. I experiment with flavors on flour tortillas all the time. My favorite so far is a twist on Chinese lettuce wraps with ground pork, garlic, ginger, white pepper, celery, onion, and shitake (the dark ones) flash fried in a wok. Toppings are shredded daikon, shredded carrot, diced red bell pepper; add a sauce of soy sauce, sriracha, mirin, ginger, garlic, and sweet chili sauce reduced slowly. When making the tacos, add a squeeze of lime to each.
I have tried to use flank as taco meat. I marinated it with onion and garlic purée, fresh lime juice, fresh lemon juice, and a bit of fresh orange juice. After marinating, I dried the meat and added a rub of cumin, fresh cracked black pepper, and kosher salt. The remaining rub and marinade I reduced to a BBQ sauce I brushed on the few minutes the meat was fired. First, I grilled it over very hot real-wood charcoal to just short of char and finished in the oven (brushing on more BBQ between them). For large cuts I set the meat unevenly over the coals so it cooks from medium to rare. This way, my wife and I can have our preferred temperatures in the same cut. Maybe I didn't marinate long enough, because the slices were still a bit tough. (Or maybe not cooked long enough?)
Now, not only do I have a new recipe to try for tacos and fajitas, but new things with which to experiment. Maybe hibiscus water as a base for a dipping sauce to accompany fresh Vietnamese Summer Rolls? Thanks Pati for giving me yet ANOTHER ingredient to satisfy my mad-scientist tendencies.Yunomi | June 3, 2012 2:31 PM
Sounds delicious Yunomi! Keep cooking and innovating! :)Pati Jinich replied to comment from Yunomi | June 12, 2012 10:26 AM
Pati, I started watching your show earlier this year and I have to tell you, your recipes have been a hit in my home! My children enjoy many of your meals. I have to say muchas gracias for your love of Mexico through cuisine. I look forward to your future endeavors here on your website.
From the DC-Metro Area,
ShirleyShirley Adams | August 19, 2012 3:16 PM
It is my pleasure! I pour my heart into it so I am so happy the recipes are a hit in your home. If your family is looking for anything in particular: let me know! I love researching and testing for special requests.
Dear Pati, my husband and I love to watch your show, and it always makes us so hungry! We finally found some jamaica, and I think I'll start with jamaica water from your recipe, but I wondered if I can freeze it in my ice-cream maker. If I do that, should I dilute the concentrate? (I noticed you don't dilute the concentrate for popsicles.) If I put a little rum in it, will it still freeze?Virginia Downs | December 8, 2012 1:31 PM
Hi Virginia, Thank you so much to you and your husband, both, for watching the show!! Sure, you can try freezing the jamaica water in your ice cream maker. I would dilute the concentrate to your taste - keeping in mind the flavor will be a little less strong when frozen. It will still freeze with a little rum, as long as you only add a tablespoon or two.Pati Jinich replied to comment from Virginia Downs | December 10, 2012 6:07 PM
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