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March, 2011


March 30, 2011

“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

I prepared Oaxaca style Mushroom and Cheese Quesadillas for JC.  Click below if you want to make them too…


March 22, 2011

Thanks to the amazing team at Cortez Brothers for editing this quick preview of the new show on PBS, take a peek!!!


March 10, 2011

I’ve been wanting to write this post for days. Every time I try, it feels like hundreds of flowers bloom in my head, clouding my thoughts. My tongue gets tied too. Which is not common. I usually don’t hesitate to express my thoughts.

So. pushing aside the flowers and the thing with the tongue…

Dearest friends, here’s the news: if you like Mexican food, if you like Public Television, if you like my approach to cooking, then… I hope you’ll like to hear that Pati’s Mexican Table is premiering on National Public Television, this spring.

Here is a short PREVIEW (!)

I can tell you so many things about how the series came together and why I am so passionate about it. It’s been a fascinating journey: radically switching careers, launching the Culinary Program at the Institute, starting the blog, and now, embarking on the TV series.

Continue reading A National Public Television Series and an Avocado Chop Chop Salad: Take a Peek!


Ham and Cheese Sincronizadas with Flour Tortillas
Sincronizadas de Jamon con Queso
Makes 6

INGREDIENTS
12 flour tortillas
Safflower or corn oil, optional
½ lb Mexican manchego or Chihuahua cheese, monterey jack, muenster, or light cheddar grated
½ lb or about 6 to 12 slices ham or turkey
Avocado slices, optional
Salsa of your choice

TO PREPARE
Heat a sauté pan or a comal over medium heat. You may add a light coat of oil to the pan if desired. Top as many tortillas as will fit into the pan or comal with a generous amount of shredded cheese and a slice of ham or turkey. Cover with a second tortilla. Toast until the bottom tortillas begin to achieve a nice tan and some freckles and the cheese begins to melt. Flip over and toast the other side. I like to wait until the cheese oozes out and crisps a little! Transfer to a plate and slice in half or quarters.

Serve with a salsa of your choice and slices of ripe avocado on the side.


March 6, 2011

“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.


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