“The crew had repeatedly approached the stern-faced owner of La Pasita to try to secure permission to film an episode for season two of Pati’s Mexican Table. But Emilio Contreras Ovando was standing his ground: No way. No one takes photos or films inside’s Puebla’s oldest cantina, named after its housemade, high alcohol, raisin liquor served with a cube of aged cheese.
But Pati Jinich wouldn’t let it go. She and her crew, after all, had invested time and money in …”
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I was delighted to visit with Lynne Rossetto Kasper from Splendid Table for the WAMU 88.5 Salon Series. We chatted about Spanish influence in Mexico and the empanadas of immaculate conception.
The Splendid Table: Coversation with Lynne Rossetto Kasper
I had such a lovely tome visiting the Today Show, their food prep team is beyond amazing and the cast is so friendly and oh so much fun.
Here is a clip of the cooking segment, where we made three totally different recipes with corn: the wild and fun Crazy Corn, a chunky, hearty and fresh Chop Chop Salad, and a comforting Corn Torte that you can top with Poblano Rajas.
Click here, to get the full recipes
“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…”
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Thanks to the amazing team at Cortez Brothers for editing this quick preview of the new show on PBS, take a peek!!!
Pati’s Mexican Table Cooking Show Preview: Take a Peek!
“Our Local Restaurant Worldtour continues with a look at Mexican cuisine. We learn about the exquisite alchemy of mole, find the best local restaurants (not to be confused with Sal-Mex) and taquerías, and examine the links between food and culture”