I have been humbled, time and again, by how one never stops learning from other cooks in the kitchen. That has especially been the case with my cooking team at the Mexican Cultural Institute. We are all from different parts of Mexico, with our peculiar twists and spins, influences and very strong opinions, which we love to scream out loud when trying to make what we serve at each event be the best it can possibly be.Though we get a bit stressed when cooking for kitchen outsiders, we really let loose when making lunch for ourselves. We take turns and last week Julio, a former Mexican taquería cook, made his albóndigas. I had been dying to try them since not only he, but his aunt Maricruz, had been raving about them for over two years. “De veras, de veritas Pati” (Maricruz said, which means really, REALLY) “he makes the most delicious albóndigas of them all.”
Continue reading Dreaming of Julio’s Albóndigas with Chipotle and Mint
Dreaming of Julio’s Albóndigas with Chipotle and Mint
Here is a clip from my appearance on Paula Deen’s Best Dishes. Click below to learn how to make fried plantains.
To read about my visit with Paula, click here.
“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”
(Photo by Andrew Harnik for the Examiner)
The Examiner: Chef brings her native taste of Mexico to DC
During the years I’ve been teaching at the Mexican Cultural Institute I’ve been hesitant to demonstrate and serve Chiles en Nogada. There are many reasons…
First, one of my goals has been to open a window into the world of Mexican cooking in an accessible way. I’ve introduced basic ingredients and dishes along with bits of their history, fun facts, cooking methods and new spins, so people can become familiar with this cuisine and feel empowered to play with its basics in their own kitchens.
No sense in teaching how to make something incredibly complex with tons of new ingredients, which can be quite overwhelming, right?
Continue reading OK… Chiles in Nogada, at last!
For Labor Day, our friends Jeannie and Bill invited us to their farm on the Eastern shore. Jeannie said snacks and grown up drinks are welcome. We can’t wait! Since we are going to be a large crowd, meals there are so leisurely and her family likes to try new things, I want to bring an interesting and friendly snack. Since I’ve been experimenting with pumpkin seeds, spiced up pumpkin seeds came to mind. Micheladas are a great pairing for them, especially since this may be one of the last weekends with enough heat for such drink.
Pumpkin seeds, Pepitas in Spanish, are one of the things I used to stuff in my suitcase when visiting Mexico. That’s because they have a mellow, somewhat nutty, almost sweet, barely chewy and nutritious nature, but also because of its multiple uses in Mexican cooking. They are used hulled and un-hulled, toasted or fried, to make salsas, moles, soups and drinks. There is more to Pepitas than being used for an unnoticeable role as a salad topping. So you can imagine my happiness when I began noticing their appearance in not just one, but many grocery stores here in the US.
Continue reading Micheladas and Spiced up Pepitas: You are invited!
Micheladas and Spiced up Pepitas: You are invited!