Chihuahua’s food is unlike anything else in Mexico — just ask Pati Jinich

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Pati Jinich, chef and TV host of “Pati’s Mexican Table,” has been exploring Mexico’s diverse regions on her show for 13 years. This season, she focuses on Chihuahua, a vast state that shares borders with Texas and New Mexico.

Jinich says people often overlook Chihuahua when considering Mexican cuisine, but this is a misstep. The region is a borderland where US and Mexican influences blend, resulting in unique dishes like carne asada nachos and burritos. These were not created by Mexicans in central or southern parts of the country, but rather are authentic to northern Mexico.

In Chihuahua, Jinich identifies three main cultural groups: Indigenous tribes, Mennonites, and mestizos (a mix of pre-Columbian and European ancestry). The first two have a significant impact on the state’s cuisine. Rarámuri Indians use beans, corn, and salsa to create distinctive dishes like “chacales” soup made with dried cracked corn.

Mennonite cheese, or queso Chihuahua, is another highlight of Jinich’s exploration. This milk-based cheese has a unique flavor that pairs well with meat, chile verde, and tomato sauce. Popular dishes in the region include:

– Chile verde: a bright and citrusy pepper used in soups, tacos, and other dishes

– Chile pasado: a unique version of roasted and dried peppers found only in Chihuahua

– Mennonite pizza: a crust made with northern Mexico wheat, topped with spiced tomato sauce, beans, cheese, and various toppings

– Chihuahuan-style barbacoa: a simpler, less gamey version of the traditional dish

To bring these flavors into your kitchen, Jinich recommends trying two recipes:

– Chile verde soup or tacos

– Mennonite pizza

Jinich also discusses her favorite tequila brand, Gran Centenario, which has been a part of her life since childhood. She recommends exploring different varieties like plata (a basic tequila) and reposado (with nutty flavors).

Overall, Jinich’s exploration of Chihuahua highlights the rich cultural diversity and unique flavor profiles found in this often-overlooked region of Mexico.

Source: Today,com