Press & Clips : Press

"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.

"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..."

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"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..."

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Cinco De Mayo El Tiempo Latino.pdf

"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..."

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"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..."

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"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"...

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"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..."

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"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"

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(Photo by Andrew Harnik for the Examiner)

"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..."

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"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..." 

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"

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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.

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"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... "

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El Tiempo Latino May 1 2009.pdf

"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." "


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"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."

"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."..."

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