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September 8, 2008

“Patricia Jinich, an expert on the regional cuisines of Mexico who teaches cooking classes at the Mexican Cultural Institute in Washington, explains the differences between the American tortilla (predominantly flour) and the Mexican tortilla (primarily corn, except in the north): “The burrita or the burra [Spanish for female donkey] has one ingredient inside. It will either have chilorio or machaca. One uses dry meat, the machaca, and the other one uses fresh meat, and it’s a stew. You cook the meat until it is very tender and it’s finished off in an ancho chili sauce. It’s an exquisite ingredient in one freshly made tortilla. That’s it.”

Click here to read the entire article.


June 25, 2008

I visited with Holly to create a Ceviche Puerto Vallarta, a great dish for a summer evening. Click below to learn how to make it.


May 2, 2008

Holly and I cooked up one of my favorite chicken dishes, Tinga de Pollo, or Chicken Tinga.


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