Comments on: Episode 102: Foods of the Revolution

By: bob Nordaas

bob Nordaas — Sat, 02 Jun 2012 10:41:22 +0000

Saw your show for the first time out of Nashville and I am going to make the Cowboy Charro Beans this weekend. You have a great show and it shows that you enjoy what you are doing.

By: Pati Jinich

Pati Jinich — Tue, 10 Apr 2012 17:36:23 +0000

Hola Brenda, you should braise the pork for about 40-45 minutes. You can find the written recipe here http://patismexicantable.com/2011/04/chilorio-burritas.html. Enjoy!

By: Brenda

Brenda — Tue, 10 Apr 2012 14:48:58 +0000

For the first step in the chilorio, about how long do you braise the pork chunks in the liquid–are you talking 20-30 minutes or more like two hours? Can you give an estimate for that step?

By: Dennis Reppond

Dennis Reppond — Fri, 06 Apr 2012 11:36:34 +0000

This was a wonderful dish and easy to prepare. We used pinto beans. Thanks Patti.

By: Pati Jinich

Pati Jinich — Thu, 19 Jan 2012 09:48:48 +0000

Thank you Vania! Yes, my favorite brand of chorizo is Logan’s Mexican chorizo. Logan’s is a local business in the metro DC area so, you should be able to find it at various stores. Here is their website, and you can contact them to see what store nearest you carries it http://www.logansausage.com/. I definitely know Panam Grocery on 14th has it (that’s where I go for mine ).

By: Vania

Vania — Wed, 18 Jan 2012 18:37:38 +0000

Hi Patti,
I loved this episode! I want to make the charro beans, which looked so gooooood! Any recommendations on where to buy good chorizo in DC? Thanks

By: Pati Jinich

Pati Jinich — Sun, 28 Aug 2011 21:33:42 +0000

Thank you so much Josie. I am so passionate about knowing the historical aspect through which many of these meals were created. I think it just adds an incredible amount of flavor to each dish!

By: Josie

Josie — Sat, 27 Aug 2011 12:15:29 +0000

Watched your show for the first time and LOVED the historical context. What an interesting and different take on the Mexican Revolution! Can’t wait to try the recipes! Bravo!

By: Pati Jinich

Pati Jinich — Mon, 08 Aug 2011 11:45:05 +0000

Ann, I find it truly exciting that you grow your own tomatillos. What a treat! I am so thrilled you have been enjoying the show. I hope you continue to find recipes that you love, and I promise an exciting second season will follow!

By: Scott M.

Scott M. — Sun, 07 Aug 2011 13:59:26 +0000

Is it ancho chiles?There is a mercado here in Memphis,haven’t been there yet.