Jinich Pati - Mexican today: new and rediscovered recipes for contemporary kitchens

It has taken me a while to get to where I am, but now I am doing what I was meant to do. I work in a field that I adore with people I love, and with a constant sense of fulfillment. I am very grateful to the many people who have helped me along the way. I am sure these words will probably not suffice and may not cover them all, but I will try my best.

To Rux Martin, the most fun and brilliant editor. I have loved working with you on both my books. Hang on tight and dont go anywhere, because I already know what we should do for the third one!

To Gordon Elliott, for believing in me and my work since the moment we first said hello. It is a sheer delight to work with you, Mark Schneider, and the entire team at Follow Productions. Thank you for teaching me how to take all that I am eager to share and explore to the screen. Dan Connell, I am so grateful for your willingness to always go beyond and especially for all the walk and talks.

Maria Elena Gutierrez, Robert Sullivan, and Brendan Sloan: Thank you for bringing drive, enthusiasm, and insight to our projects.

To the Mexican Embassy in the U.S., and to Laura Ramirez Rasgado, executive director at the Mexican Cultural Institute, and the entire team. It has been an honor to be the resident chef and cooking instructor for the MCIs culinary program for the past seven years. Thanks to my cooking crew, Julio Torres, Ofelia Torres, Rosa Arroyo, Isabel Solano, Angel Lopez, and Nazario Mendoza, for all the hard work you put into our events and for your warm companionship.

To the Secretariat of Agriculture, Livestock, Rural Development, Fisheries, and Food (SAGARPA); the Agency for Commercialization of Agricultural Products (ASERCA); the National Agricultural Council (CAN); the Secretariat of Tourism (SECTUR); and the Mexico Tourism Board (CPTM): Thank you for helping me share Mexicos cuisine and culture on TV and for all your support.

Thanks to all the Mexican chefs, producers, writers, and friends who have shared their passions with me in the course of my research trips and tapings of my PBS series.

To Martha Rose Shulman: Never did I dream that a writing collaboration could go as smoothly and be as lovely as this one. It has been a privilege to have the opportunity to work with you, to be guided by your patient and kind nature, your wise approach, and your deep knowledge. This book would not be what it is without you, and I am deeply grateful. I hope you will want to work with me on the next book.

To the Houghton Mifflin Harcourt team: To Jessica Sherman, for your hard work on the manuscript, and to copyeditor Judith Sutton, for your deep knowledge of food and for making every recipe clearer. To Jacinta Monniere, for deciphering my handwriting, and for fast and accurate typing. To Jackie Beach, for keeping things running smoothly; to Rachel Newborn, for help on the photo shoot; and to Jennifer Beal Davis, for the splendid book design.

To Ellen Silverman, for giving that photo shoot your absolute all and making the colorful side of my food stand out. To food stylist Eugene Jho, for making my food look so darn pretty, and to prop stylist Nidia Cuevo, for your exquisite taste. To Robin Hamilton, for giving me that lovely updo, and to Haley Lieberman, for helping me look so put together for a change.

To Carrie Bachman: I wanted to hurry up this cookbook largely so we could work together again! Thank you so much for your friendship and hard work.

Thanks to Peter W. Smith for your efforts in paving the way for this book.

To Alvaro Luque, Kevin Hamilton, Ivonne Kisner, and the entire team at Avocados from Mexico. I am so grateful for your support and your appreciation of my work. I have so much fun working with all of you.

My gratitude to Rafael Toro, Joseph Perez, and the entire Goya family for your support, both for the program at the Mexican Cultural Institute and for the PBS series. You have made me feel like part of the Goya family.

To Roberto Romo, Amy Colella, Sara Cook, and the whole team at La Morena. I am looking forward to our continued collaboration.

Thanks to Kristy Noel, for your friendship, for your long hours, and for your thoughtful, dedicated, and outstanding work on everything we do together. Catherine Lafferman: Welcome aboard. I so appreciate your bright and sunny disposition.

Margarita Torres, la queremos tanto y le estamos tan agradecidos por su cario, paciencia, y apoyo.

Thanks to my dear friends Tamara Belt, Debra Eichenbaum, Diana Margolis, Marina Feldman, and Jeanie Milbauer, for being so supportive and enthusiastic about what I do, for sharing the ride with its highs and lows, and for being willing guests on so many episodes!

To my family: Ma, Pa, Kar, Lis, y Shar. The older I get, the more I value and reflect on the time we have spent together, our shared meals, lessons learned, and, most of all, our mutual support. Even the bitter times have ended sweetly. I know both my grandmothers would be so happy and proud to know that I turned out to be a good cook, as they were, and that my grandfathers would do their part by wiping their plates clean with a piece of bread.

To my husbands family, especially my in-laws, Carlos and Perla Jinich, who have been so supportive and so proud of me for choosing the path I have taken.

To Daniel: I could not dream of a better man to spend my days with. I can only hope to be the best woman I can possibly be for you.

Recently my oldest son had to find someone who had gone through a radical life change to interview for a school project. He was supposed to find out where they stood: Did they wish they could go back? Were they content? He didnt have to go far, since I switched from policy analysis to chopping onions when he was a young boy. He has been a witness to all my ups and downs in my new endeavors.