Press & Clips
January 6, 2012 2:28 PM
"America is obsessed with television food celebrities. Somewhere along the way, we forgot that, in the kitchen, there just isn't any substitute for passion and talent. We've conveniently chosen to ignore that fact that many of these "stars" are neither food experts nor stars.
However, we have our own right here in DC, and she is always a star, even when there aren't any TV cameras around.
Her name is Pati Jinich, and she is the chef and host of PBS's Mexican Table and teaches Mexican cooking classes by the same name at the Mexican Cultural Institute that are a foodie's dream..."
To continue reading, click here.
December 21, 2011 1:00 PM
"From the Feast of Seven Fishes on Christmas Eve to Barbecue on Fourth of July -- we're talking holiday food traditions familiar and obscure."
December 6, 2011 9:00 PM
Tune in on December 6th for Food(ography)'s Mexican inspired episode. I appear among other talented Mexican chefs to make my Chicken with Tamarind, Apricots and Chipotle Sauce for Mo Rocco.
For more information click here
For the recipe from this episode click here
December 6, 2011 9:45 AM
I had such a nice time personalizing the Scribble cookies for the Today Show crew, rolling out the Anise Seed Ropes, and making the gooey dough for the Piggies with Al Roker on the Today Show.
Here is a clip of the cooking segment, where we made the three different cookie recipes: the playful Piloncillo Piggies, the elegant Anise Seed Ropes and the fun chocolaty Scribbles.
Click here, to get the full recipes
Here is a clip of the cooking segment, where we made the three different cookie recipes: the playful Piloncillo Piggies, the elegant Anise Seed Ropes and the fun chocolaty Scribbles.
Click here, to get the full recipes
Visit msnbc.com for breaking news, world news, and news about the economy
October 29, 2011 10:24 AM
Do we celebrate Halloween in Mexico? Yes, more so in the big cities, but Halloween is a growing holiday throughout Mexico. However, what is predominately celebrated around this time of year is Day of the Dead. I had a wonderful time speaking with Lynne Rossetto Kasper about the iconic festivities of Day of the Dead, including the many things we do with pumpkins.
For the segment on Day of the Dead click here
For the whole show click here
For recipe on Pumpkin and Ancho Chile Mole click here
October 24, 2011 12:00 PM
I was planning on making some spicy smooth guacamole for JC, but found out she likes it chunky. If you like guacamole, smooth or chunky, just click below
September 25, 2011 6:30 PM
I was delighted to visit with Lynne Rossetto Kasper from Splendid Table for the WAMU 88.5 Salon Series.
Here is a clip
June 24, 2011 9:45 AM
I had such a lovely tome visiting the Today Show, their food prep team is beyond amazing and the cast is so friendly and oh so much fun.
Here is a clip of the cooking segment, where we made three totally different recipes with corn: the wild and fun Crazy Corn, a chunky, hearty and fresh Chop Chop Salad, and a comforting Corn Torte that you can top with Poblano Rajas.
Click here, to get the full recipes
Visit msnbc.com for breaking news, world news, and news about the economy
May 6, 2011 8:00 AM
"Patricia Jinich, host of the public television series Pati's Mexican Table, joins Latina magazine as a contributing food writer offering her unique take on Latin cuisine. Chef Pati will contribute twice a month to Latina.com and regularly in the magazine..."
To continue reading, click here.
May 2, 2011 10:24 AM
"Para Patricia Jinich compartir entre familiares y amigos una mesa llena de comida tradicional mexicana para celebrar el Cinco de Mayo, es una tradición que adquirió cuando emigró a este país de su natal Mexico en 1997..."
To continue reading, click here:
Cinco De Mayo El Tiempo Latino.pdf
April 6, 2011 8:00 AM
"On Mar. 30, Ambassador Arturo Sarukhan proudly introduced Mexico's newest culinary star Patricia Jinich as the "culinary ambassador to the United States" at a cocktail reception at the Mexican Cultural Center prior to the launch of "Pati's Mexican Table" which aired on WETA TV 26 on Apr. 2..."
To continue reading, click here.
March 30, 2011 1:24 PM
"When chef and writer Pati Jinich warms up to a subject on Mexican cooking, any subject on Mexican cooking, she'll start talking fast, her musical words barely keeping up with the thoughts racing through her head. Her hands will become animated, as much to make a connection as to punctuate a point. She likes to tough people lightly on the arm or, more emphatically, point at them when they say something she likes. She laughs as if everything you say is comedic gold.
Sometimes it seems as if Pati Jinich -- she prefers the informal name -- could turn a misanthrope into butter or, perhaps more surprising..."
To continue reading, click here.
March 29, 2011 11:00 AM
I prepared Oaxaca style Mushroom and Cheese Quesadillas for JC. Click below if you want to make them too...
March 22, 2011 10:00 AM
Thanks to the amazing team at Cortez Brothers for editing this quick preview of the new show on PBS, take a peek!!!
March 6, 2011 8:00 AM
"Patricia Jinich, executive chef at D.C.'s Mexican Cultural Institute, spilled her big news last week at "The Moles of Oaxaca" dinner, announcing the debut next month of her brand new PBS television series, "Pati's Mexican Table"...
To continue reading, click here.
July 12, 2010 9:35 AM
I had a blast cooking at The Today Show in New York. I made Chicken Tinga and shared just two ways, out of a thousand, that one can refashion Chicken Tinga into: Tostadas and Tinga'Dillas (Yep! made up the name!).
You can watch my visit on the Today Show here
May 19, 2010 1:25 PM
It was a pleasure to talk to Daniel Viotto from CNNEE about Mexican food at the White House State Dinner. A dinner offered by President Barack Obama and First Lady Michelle Obama for Mexican President Felipe Calderón and his wife Margarita Zavala, featuring Mexican food. We also covered the increasing appetite for Mexican food in the United States. Below is the link:
http://cnn.com/video/?/video/spanish/2010/05/20/COMjinich.cnn
May 5, 2010 1:40 PM
I joined JC to make a cool refreshing Avocado Soup to celebrate Cinco de Mayo. To learn how to make it click below...
March 27, 2010 12:00 AM
Is there something called Mexican Jewish Food? You bet! Jewish people brought their staple dishes to Mexico since the late XV century. They became enriched with the exotic ingredients and cooking methods found in Mexico's kitchens, with fabulous results.
I had the pleasure of talking about it at this week's Splendid Table. Listen on!
For the segment on Mexican Jewish Food click here
For the whole show click here
For recipe on Gefilte Fish a la Veracruzana click here
January 6, 2010 12:00 PM
"Our Local Restaurant Worldtour continues with a look at Mexican cuisine. We learn about the exquisite alchemy of mole, find the best local restaurants (not to be confused with Sal-Mex) and taquerías, and examine the links between food and culture"
Read about it and/or listen to Show
December 17, 2009 10:47 AM
"I'm a bit of a rice connoisseur. It's probably in the genes.
I know good rice when I see it, and I know great rice when I taste it.
So when I watched Mexican Cultural Institute chef Patricia Jinich unveil her arroz amarillo (yellow rice), my head began to spin.
This steamy pot of golden fluffiness looked almost too good to be true..."
To continue reading, click here.
October 4, 2009 9:08 PM
To read about my visit with Paula, click here.
September 28, 2009 4:35 PM
Here is a clip from my appearance on Paula Deen's Best Dishes. Click below to learn how to make fried plantains.
Continue reading The Food Network: Paula Deen's Best Dishes "La Vida Loca", Fried Plantains
September 17, 2009 8:32 AM
"Petite, energetic and possibly the most exuberant female chef in town, Mexican-born Patricia Jinich runs the culinary programs for the Mexican Cultural Institute, and with her contagious enthusiasm for Mexican culture and food, has attracted countless visitors to the landmark building on upper 16th Street"
To continue reading (and for recipe on coconut flan) click here
(Photo by Andrew Harnik for the Examiner)
July 10, 2009 11:39 AM
"Recently, I was lucky enough to be able to attend a vanilla class taught by Patricia Jinich, chef of the Mexican Cultural Institute in Washington, where she sauteed vanilla bean for a salad! She said that, contrary to popular belief, vanilla did not originate in Madagascar but in Veracruz, Mexico. And she shared a love story about the legend behind the pod..."
To continue reading this article and related recipe click here
June 11, 2009 8:04 PM
"You know how some people just light up a room? In Patricia Jinich's case it's more than just a smile, although hers is spectacular. Its her unique combination of grace, modesty, passion and energy that does it. She also happens to have quickly become one of my favorite cooking teachers in the city. When I finally made it to one of her classes..."
May 21, 2009 12:00 AM
To say that Patricia Jinich comes from a family passionate about food may be an understatement...
"In my family, cooking is the main thing that everybody talks about," the Bethesda resident says. As she was growing up, she recalls, "cooking was a big, exciting production -- always...Food was the main, happy topic"
Click here to read the entire article
May 8, 2009 10:12 AM
Rolled, sauced and oozing with melted cheese, enchiladas could be called the Mexican equivalent of an American burger or an Italian lasagna: a familiar dish that nearly everyone likes to eat.
Click here to read the entire article.
Click here to read the entire article.
May 1, 2009 10:15 AM
"En la reunión de redacción previa a la edición del Cinco de Mayo surgió la idea de reunir a un grupo de mexicanos que vivieran en el área y que representaran acción pura, que destacaran en sus trabajos, que reflejaran los valores, las ganas, la rebeldía y la fuerza del inmigrante que se abre camino y alcanza una meta. Surgieron nombres a borbotones. La lista final se consolidó en seis: Ricardo Juarez, activista; Patricia Jinich, chef; Gustavo Velasquez, director de la Oficina de Derechos Humanos en DC... "
To continue reading, click here:
El Tiempo Latino May 1 2009.pdf
To continue reading, click here:
El Tiempo Latino May 1 2009.pdf
March 31, 2009 10:23 AM
"Patricia Jinich teaches regional Mexican cooking at the Mexican Cultural Institute here. But at the Lubavitch Center recently she showed about 70 Jewish women how to cook for Passover.
She made gefilte fish in a Veracruz sauce of tomatoes, pickled peppers, olives and capers, and spoke of how her Polish grandfather loved to wrap fresh, warm tortillas around gribenes (chicken cracklings with fried onions) with a side of guacamole.
Some of the women were in long dresses, with their heads covered. Ms. Jinich, 37, had on a Mexican huipil blouse with red and green trim under her chef's jacket.
Still, she said, "The Yiddische mama and the Mexican mama have lots in common." "
Click here to read the entire article.
She made gefilte fish in a Veracruz sauce of tomatoes, pickled peppers, olives and capers, and spoke of how her Polish grandfather loved to wrap fresh, warm tortillas around gribenes (chicken cracklings with fried onions) with a side of guacamole.
Some of the women were in long dresses, with their heads covered. Ms. Jinich, 37, had on a Mexican huipil blouse with red and green trim under her chef's jacket.
Still, she said, "The Yiddische mama and the Mexican mama have lots in common." "
Click here to read the entire article.
March 25, 2009 12:00 PM
"The evening highlighted the chic nightlife food of Mexico City. Chef Jinich, a vivacious and charming culinary guide, explained how modern Mexican cuisine has evolved over time, bringing together traditional Spanish and French influences. Each dish presented showcased this fusion."
December 16, 2008 8:03 AM
Cooking with Holly to make the perfect simple soup for that cold weather day. Click below to see how.
November 15, 2008 12:00 AM
"Americans have seen a lot in the last few months. Failed banks. Frozen
lending. A stock market like a weary phoenix, rising from its ashes
then plummeting again. In turbulent times like these, don't we all need
a little comfort food?"
Listen to the complete story.
Listen to the complete story.
September 8, 2008 10:19 AM
"Patricia Jinich, an expert on the regional cuisines of Mexico who
teaches cooking classes at the Mexican Cultural Institute in
Washington, explains the differences between the American tortilla
(predominantly flour) and the Mexican tortilla (primarily corn, except
in the north): "The burrita or the burra [Spanish for female donkey]
has one ingredient inside. It will either have chilorio or machaca. One uses dry meat, the machaca,
and the other one uses fresh meat, and it's a stew. You cook the meat
until it is very tender and it's finished off in an ancho chili sauce.
It's an exquisite ingredient in one freshly made tortilla. That's it."..."
Click here to read the entire article.
Click here to read the entire article.
June 25, 2008 12:17 PM
I visited with Holly to create a Ceviche Puerto Vallarta, a great dish for a summer evening. Click below to learn how to make it.
Press & Clips
6 Jan 2012
DC Event Junkie: Pati Jinich's Mexican Table
21 Dec 2011
Guest on the Kojo Nnamdi Show: Family Food & Holiday Traditions
6 Dec 2011
Mexican Cookies on the Today Show
25 Sep 2011
Conversation with Splendid Table's Lynne Rossetto Kasper
24 Jun 2011
Going Wild with Corn on the Today Show
Schedule & Events
18 Feb 2012
Fiesta de Invierno: 20th Annual Connoisseur's Dinner for WPSU
10 Mar 2012
Les Dames d'Escoffier: Celebrating Food
15 Mar 2012
A Mexican Culinary Compass
24 May 2012
Cinco De Mayo: A Celebration
18 Oct 2012
A Taste of the Maya World
