Comments on: On The Today Show!

By: Florence Russell

Florence Russell — Sat, 16 Jul 2011 17:50:44 +0000

I saw your show for the first time today 7/16/11 on Create channel, already love ya i printed out the recipes and so simple yet look pretty tasty. I’d love to buy your cookbook if you have one. And love your accent. Your website is in my bookmark for me to help me with my dishes. I can cook but I cant cook if that makes any sense.
thank you for your freshness of cooking

By: shawnna Flanagan

shawnna Flanagan — Tue, 12 Jul 2011 00:20:41 +0000

I just recently saw the show and I have to say, “I loved it!!” Keep up the good work. I like cooking though I’m not very good at it, but you make me want to keep trying.
Shawnna Flanagan

By: matriarchy

matriarchy — Sun, 22 May 2011 21:20:20 +0000

Exploring your site, and I love this Chicken Tinga idea. I like to make things to keep in the fridge for on-the-fly meals. Fillings and toppings for rice, tortillas, chips, and salads. Tinga definitely goes into my rotation. Versatile, and it adds just two new ingredients to my pantry – and I can grow tomatillos if we like them!

By: Pati Jinich

Pati Jinich — Mon, 09 Aug 2010 17:28:07 +0000

Hi New Cook,
So glad it was a good experience! Yeah, if you want more heat… leave the seeds in there ; )

By: New Cook

New Cook — Mon, 09 Aug 2010 17:09:31 +0000

Well, I had my first Tinga delivery experience to a group of friends & family. The wow factor was had, I’m now in demand and it encouraged my desire to cook more dishes Mexican. I even made the salsa verde, sans the Cilantro of course since it tastes like soap to me. Made one mistake, I seeded the Serranos which led to no heat what so ever. Better safe than sorry with the soft palates I was serving. Wanted to say thank you, the Tinga recipe is responsible for my newly found love of cooking. The next time I make it for myself, I’m using the whole can of poblanos with the peppers as well as both Serranos in the salsa. The hotter the better.

By: Pati Jinich

Pati Jinich — Thu, 05 Aug 2010 14:03:40 +0000

Thrilled to hear this!

By: New Cook

New Cook — Wed, 04 Aug 2010 10:08:42 +0000

I’ve been struggling with learning to cook and it’s recently “clicked”. I was simply a cooking illiterate. Being a transplant from San Francisco to Puerto Rico, I have dearly missed the Mexican food from the mission and decided I’m going to have to make my own to satisfy my cravings. The Puerto Rican version is too far off to satisfy the mission style. This Tinga recipe turned it up a notch and cures the cravings. Easy and something I expect a ‘wow’ from when I make it for others. Use it as burrito or taco meat, you won’t want to use Topatio! Also, it’s even better a day or two after. Next, carnitas and tomatillo salsa…

By: Pati Jinich

Pati Jinich — Fri, 16 Jul 2010 12:38:29 +0000

Hi John, Thank you! The recipes are right here in this post at the end. You can even print them out!

By: John Larson

John Larson — Fri, 16 Jul 2010 11:32:18 +0000

I enjoyed your quest spot on the Today Show 7/12/2010.
Your Chicken Tinga recipe looked great. I would love to try it.
Is it possible to send me the recipe?
Thank You,
John Larson
Lakeside, CA.