Schedule & Events : Past Events

20 DECEMBER 2012
5:00 to 7:00 PM

Cooking demonstration for Martha's Table School Pantry Program. 

I am delighted to participate in such a wonderful program! Martha's Table School Pantry sets up "mobile" grocery stores in Washington, DC elementary schools where the parents can pick out nutritious food items for their families. Each month, Martha's table makes a list of different food items and asks local donors and food drives to collect those specified. There are also food demonstrations at the schools teaching parents what meals can be made from that month's listed ingredients.

I will be teaching a food demonstration at Amidon-Bowen elementary school on December 20th with the ingredients listed for December: I still don't know which ingredients will be called for though!

For more information on Martha's Table, click here

8 DECEMBER 2011
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

In December, festivities in Mexico usually include Piñatas, Pozole and Ponche.  You will learn the history behind the piñata tradition while savoring two of the most popular versions of Pozole throughout Mexico:  Green from Guerrero and Red from Jalisco.  A whole meal on a plate, Pozole is one of Mexico's most well-known and loved dishes.  Accompanying dessert will be a mug of sweet Ponche, a warm and delicious concoction made with sugar cane sticks and both fresh and dried fruits.

To register and for more information click here.

13 OCTOBER 2011
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

For this session, we are delighted to welcome Chef Jose Ramon Castillo, considered to be one of the top chocolatiers in Mexico and has done extensive research and cooking with cacao-based products.  The menu will use only local ingredients paired with cacao.  From soup to dessert, you will learn how cacao is processed and experience its surprising versatile flavor.

To register and for more information click here.

24 JULY 2011
2:00 to 5:00 PM

The Smithsonian's National Museum of the American Indian will be hosting the second annual Living Earth Festival this July. 

On July 24th, from 2 pm to 5 pm, there will be an Iron Chef-style cooking competition at the museum's outdoor amphitheater between Mitsitam Cafe's executive chef, Richard Hetzler, and Don McClellan, the executive chef at Atria Vista del Rio in Albuquerque, N.M. 

I am honored to have been invited as a guest judge for the competition along with Scott Drewno, of The Source by Wolfgang Puck and Brian Patterson, chef instructor at L'Academie de Cuisine.

Come join us for the competition!  You will also learn to create American Indian dishes and see live food demonstrations with farmers and artisans from the Hopi, Tesuque Pueblo and Tuscarora tribes!

For more information click here.

10-12 JULY 2011
10:00 AM to 5:00 PM

Come join me at the Summer Fancy Food Show 2011!  Located in the Walter E. Washington Convention Center in Washington D.C. is North America's largest specialty food and beverage event.  I will be running the kitchen for the Mexico Pavilion and offering many appetizers for you all to try, I hope to see you there!

For more information click here.

24 JUNE 2011
9:45 AM ET on NBC.

It was such a blast last year to visit the set of the Today Show. I'm thrilled to come back this Friday! I will cook up yummy Mexican food that's perfect for the summer.

Be sure to tune in! I'll do my best to give you some great ideas.

25 MAY 2011
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

In Mexico, every meal is a cause for celebration, in this session we will share the preferred dishes served at special occasions.  Fany Gerson, who recently published My Sweet Mexico, will join in on the fun by pairing drinks and desserts with Pati's menu.

To register and for more information click here.

24 FEBRUARY 2011
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

Chef Alejandro Ruiz, utmost expert on Oaxacan food and moles, will do us the honor of joining us for this class: Straight from Oaxaca, from the Award winning Casa Oaxaca restaurant, he will come to share his food and expertise!

An intoxicating blend of chocolate, chiles, garlic, onions and nuts and so
much more.

Oaxaca is known as the land of the "seven moles". But a quick visit to that
enchanting, incredibly diverse state will reveal that there are many more
than that. Comprising an infinite rainbow of earthy colors such as black,
brown, brick red, yellow and green and varying textures and ingredients.

The region's moles which include, negro, rojo, coloradito, chichilo, verde,
amarillo, mancha manteles, almendrado, pipian, de Castilla use a variety of
chiles, almonds, raisins, pumpkin seeds, tomato, garlic, onions, plantains,
chocolate, spices, chile seeds and a wide array of ingredients. From the
incredibly complex and laborious to the simplest with just a handful of
ingredients, this is a class sure to surprise and please all your senses.


To register and for more information click here.

9 DECEMBER 2010
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

The Mexican Revolution shook the ground the country stood on.  As Revolutionaries, soldiers and rebels moved throughout the country a new kind of cooking emerged: Food on the run!  Come taste the exquisite inventions and creations made in ranches, porches, rustic bonfires and by traveling cooks to feed men, and women, who were for years on the run.  Learn the true origins and flavors of the Burrito, the famous Discada Norteña, the Charro Beans.  Drink some of the wholesome and filling drinks revolutionaries took along battles and sweets they carried in their jackets.

To register and for more information click here. 

23 SEPTEMBER 2010
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute

After three centuries of living as a Spanish Colony, Mexico shook off its leash from the Spanish crown.  However, Mexico's kitchens were deeply transformed by ingredients and cooking techniques brought by the Spaniards like rice, wheat, milk products, pork, chicken, olives, capers, Old World spices and olive oil.

As Mexico celebrated its re-birth as an independent nation, a whirlwind of dishes covered in the colors of the flag and filled with native symbols were created.  Yet ironically, many couldn't be made without some of Spains' inherited elements, now ingrained in our cooking,  and too good and delicious to be left out. From Mexico's most popular rice dishes as the Green Poblano, Red Tomato, and Mexican White, to all sorts of Chiles stuffed with the flavors of the coasts of Spain, Mexican identity was transformed and enriched at the table.

To register and for more information click here.

13 MAY 2010
6:30 to 9:00 PM

Cooking class and tasting dinner at the Mexican Cultural Institute

Have you ever wondered what happens when you combine edible flowers and chiles? Mexican cuisine can tell you a lot from this combination! Come learn about the edible side of exotic flowers and the wondrous depth of a variety of chiles. You will be surprised: Not all that you can make with chiles is spicy...

For more information and to register click here.

4 MAY 2010
4:00 PM

The Blair House will be hosting an event called "Taste of Mexico" honoring Mexican culture in advance of the upcoming State Visit by Mexican President Felipe Calderon.

Led by Ambassador Capricia Marshall, the US Chief of Protocol, and the Mexican Ambassador to the United States, Ambassador Arturo Sarukhan and his wife, the event will bring together an international DC Youth Group. Together, they will learn about Mexican culture and gastronomy beyond what Americans typically think it to be.

1 MAY 2010
11:00 AM to 1:00 PM


Contrary to popular belief, Cinco de Mayo is not Mexico's Independence Day -- but it does mark the brilliant Mexican military triumph over Napoleon III's invasion force on May 5th, 1962.  The defeat hampered the French to such an extent that they could no longer provide help to the American Confederate cause, which certainly contributed to its downfall the following year.  Plenty to celebrate, north and south of the border!

In collaboration with Chef de Cuisine Alfredo Solis, we will demonstrate the preparation of four dishes from the Cinco de Mayo tasting menu.

27 APRIL 2010
6:30 to 9:00 PM

Cooking demonstration and tasting dinner featuring a menu based on modern twists that traditional Mexican food has experienced throughout the 20th Century. Private event for a Woman's Organization.

18 MARCH 2010
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.


Enjoy the lingering pre-Hispanic flavors still inherent in exquisite dishes, sauces, desserts, drinks and all sort of concoctions that were prepared in convents to please Mexican royalty in Colonial times. From Mole Poblano to Buñuelos, it will be a meal to remember as you hear entertaining stories of the historical fusions between European and Native ingredients and cooking techniques.

To register and for more information click here.

27 FEBRUARY 2010
9:00 AM to 5:45 PM

Les Dames d'Escoffier is holding an Expo to salute women in gastronomy. It will feature culinary samples, products, cookbooks, and experts.

I am thrilled to join them in the Panel for the Ethnic Ingredients and Where to Find Them Session from 10:30 AM to 11:40 AM, along with Najmieh Batmanglij, Janet Yu, and Liesel Flashenberg, to discuss how to find and use the best ingredients from ethnic food stores.  I will stay along for the rest of the conference to listen to the rest of the fascinating panels too.  Join us if you can!

For more information and to register click here.

15 JANUARY 2010
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

January brings along one of Mexico's favorite celebrations: Día de Reyes or Wise Men Day. The traditional foods eaten are Rosca de Reyes, a soft and sweet style bread covered with candied fruits and sugar, Mexican style hot chocolate and the quintessential party food, tamales. During this class, we will walk through this colorful celebration as we talk about, demo and eat a full menu inspired on this theme.

This is an event prepared for Slow Food DC. To Register click here.

10 DECEMBER 2009
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.
(registration deadline: December 3)

The cuisine from Yucatan differs from the rest of the country. The Mayas, who inhabit the region, have had a unique indigenous cuisine to start with. In Colonial times, the Maya cuisine mixed with that of the European settlers, creating the traditional Yucatecan food. It is absolutely scrumptious!

It was mainly in the kitchens of the Haciendas, which were once main production centers and grandiose households, where this culinary intermarriage blossomed. These days, some haciendas have been turned into luxurious hotels with restaurants that serve loved traditional dishes as well as some new spins.

Join us for a Rediscovery of the Yucatan Haciendas. Enjoy an entertaining demo and a full menu of Yucatan cuisine and music. After class, you will leave with a packet of recipes and some ingredients to recreate some of these dishes in your own kitchen.

Click here to register for this event.

6 October 2009
6:30 to 9:00 PM

Cooking demonstration and tasting dinner featuring a menu comprised by recipes from some of the leading ladies in the history of Mexican Cooking since the 1950s. Participants will not only learn bits and pieces from the fascinating lives of these women, but also how to make their signature dishes and listen to some of their wise advise, passed down through generations, which extends well beyond the kitchen. Private event for a Women Organization.

24 SEPTEMBER 2009
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.
(registration deadline: September 17)

Join us as we try to capture how Frida Kahlo and Diego Rivera, two iconic figures of Mexican culture and history, celebrated one of Mexico's most important celebrations. We will share with you a meal comprised of dishes eaten at their table and characteristic of this celebration. You will also hear interesting stories behind their lives and art as well as Mexico's traditions. You will leave with information about key ingredients, cooking techniques and dishes, a packet of recipes and some goodies so you can try these recipes at home.

Click here for more information and to register for this event.

26 August 2009
4:30 PM to 6:00 PM at Foggy Bottom Market (I St, between New Hampshire and 24th St, NW)

It is tomato week at Freshfarm Markets! This will be a cooking demonstration and sampling of two easy, delicious and versatile ways to use ripe tomatoes.

For more information click here.

24 August 2009
12:00 PM ET on the Food Network, repeat. Show aired for the first time on August 15.

This I can say: Cooking with Paula couldn't have been more fun! She is as scrumptious in person as she is on TV. I tried to make the tastiest menu and she topped it off with a fried ice cream! If you can, watch the show...

26 JUNE 2009
6:30 to 9:00 PM

Sip a torito cocktail while Patricia Jinich demonstrates the preparation of delectable dishes from the state of Veracruz, one of Mexico's leading culinary centers and where vanilla -one of Mexico's leading culinary contributions to the culinary world - originated.

Continue reading The Vanilla Route for the Smithsonian Institution

20 JUNE 2009
11:00 AM to 1:00 PM

Drop off your kids ages 6 to 12 for a corn workshop. Kids will learn about the history, legends, properties and uses of corn, make their own puppets out of corn husks and make their own corn masa. They will then assemble and eat dishes made with the corn masa, such as tostadas and quesadillas. They will leave with their puppet, a packet of kid friendly recipes and Mexican handcrafted toys.

30 APRIL 2009
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute. 

6:30 to 9:00 PM

18 FEBRUARY 2009

11 DECEMBER 2008

13 NOVEMBER 2008
6:30 to 9:00 PM

Cooking demonstration and sit down dinner for the Embassy Chef Series, Meridian International Center.

Read here for more information

17 OCTOBER 2008
6:30 to 9:00 PM

Cooking demonstration and buffet dinner with wine tasting from Alex Sotelo cellars.

11 SEPTEMBER 2008
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

6 SEPTEMBER 2008
11:00 AM to 1:00 PM

Open talk about different varieties of Mexican chiles, and ongoing demonstration of how to make several salsas and their sampling. 

5 JUNE 2008
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at Mexican Cultural Institute.

8 MAY 2008
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

10 APRIL 2008
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

13 DECEMBER 2007
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at Mexican Cultural Institute.

14 NOVEMBER 2007
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at Mexican Cultural Institute.

18 OCTOBER 2007
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at Mexican Cultural Institute.