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May, 2013


May 2, 2013

I spoke with syndicated food-columnist Linda Gassenheimer about Cinco de Mayo traditions, both in Mexico and in the US, on WLRN‘s Tropical Currents show. Wine correspondent Fred Tasker and hosts Joseph Cooper and Bonnie Berman also joined in.

To listen, click here.


May 2, 2013

“Pati Jinich grew up in Mexico City. She’s acquired an impressive résumé since she decided to give up her career at a D.C. think tank. She’s hosted her own PBS series and has appeared on The Today Show, The Chew, NPR and The Splendid Table. As you try the recipes in her new cookbook, Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking…which contains things like watermelon and tomatillo salad with feta; sweet and salty salmon; and my favorite, chicken tinga (made with rotisserie chicken you can pick up on the way home), you’ll be impressed by the simplicity and vibrant flavors of Jinich’s accessible Mexican fare…”

To read the entire review, click here.


May 1, 2013

“Well, it’s probably a little uncharitable to call it a fake holiday, because Cinco de Mayo does celebrate something very real — namely liberation from the French (haw haw) during the Battle of Puebla in 1862. Although it’s not celebrated in any big way in Mexico, it’s a huge part of Mexican-American culture. And what better way to flip a bird at the French than to make some really good Mexican food?

So we teamed up with Pati Jinich, the official chef of the Mexican Cultural Institute in Washington, D.C. and author of Pati’s Mexican Table, to get some invaluable advice on how to cook authentic Mexican food at home…”

To read the entire article, click here.


May 1, 2013

Anytime I go on ABC‘s The Chew, it’s a fiesta! I made my Honey Chipotle Ribs with Mario Batali, and we grilled up some Crazy Corn to have on the side.

Watch the segment on the Honey Chipotle Ribs…

Watch the segment on the Crazy Corn…

For the recipes, click here.

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