Pati Jinich’s matzo ball soup with mushrooms & jalapeños

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The Mexican saying La mejor comida Mexicana es la que se come en la calle y en la casa, meaning “The best Mexican food is the food we eat on the street and at home,” came to mind when I spoke to Pati Jinich in the studio recently. Pati lives in Washington, D.C. but grew up in Mexico City and is headed back there to shoot the next season of her James Beard-nominated PBS series, “Pati’s Mexican Table.”

Pati and I talked about how her Jewish-Mexican roots inform the recipes in her latest cookbook, “Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens.” I can’t wait to try her riff on matzo ball soup with mushrooms and jalapeños. Pati seasons the matzo balls with nutmeg and parsley just as her grandmother did. Then she puts her own take on the recipe by adding sesame oil and a dash of sparkling water to keep the matzo balls from getting too dense. The jalapeños in the broth give this soup some kick!