Search the website

May 8, 2009

Rolled, sauced and oozing with melted cheese, enchiladas could be called the Mexican equivalent of an American burger or an Italian lasagna: a familiar dish that nearly everyone likes to eat.

Click here to read the entire article.


May 1, 2009

“En la reunión de redacción previa a la edición del Cinco de Mayo surgió la idea de reunir a un grupo de mexicanos que vivieran en el área y que representaran acción pura, que destacaran en sus trabajos, que reflejaran los valores, las ganas, la rebeldí­a y la fuerza del inmigrante que se abre camino y alcanza una meta. Surgieron nombres a borbotones. La lista final se consolidó en seis: Ricardo Juarez, activista; Patricia Jinich, chef; Gustavo Velasquez, director de la Oficina de Derechos Humanos en DC…”

To continue reading, click here:
El Tiempo Latino May 1 2009.pdf

 


April 28, 2009

Last week I shared this with the Fox midday news team. Read more about Esquites here!


March 31, 2009

“Patricia Jinich teaches regional Mexican cooking at the Mexican Cultural Institute here. But at the Lubavitch Center recently she showed about 70 Jewish women how to cook for Passover.

She made gefilte fish in a Veracruz sauce of tomatoes, pickled peppers, olives and capers, and spoke of how her Polish grandfather loved to wrap fresh, warm tortillas around gribenes (chicken cracklings with fried onions) with a side of guacamole.

Some of the women were in long dresses, with their heads covered. Ms. Jinich, 37, had on a Mexican huipil blouse with red and green trim under her chef’s jacket.

Still, she said, ‘The Yiddische mama and the Mexican mama have lots in common.'”

Click here to read the entire article. Check out the recipe for Mushroom-Jalapeño Matzo Ball Soup.


March 25, 2009

“The evening highlighted the chic nightlife food of Mexico City. Chef Jinich, a vivacious and charming culinary guide, explained how modern Mexican cuisine has evolved over time, bringing together traditional Spanish and French influences. Each dish presented showcased this fusion.”



December 16, 2008

Cooking with Holly to make the perfect simple soup for that cold weather day.


November 15, 2008

“Americans have seen a lot in the last few months. Failed banks. Frozen
lending. A stock market like a weary phoenix, rising from its ashes
then plummeting again. In turbulent times like these, don’t we all need
a little comfort food?”

Listen to the complete story. Check out more information on enfrijoladas and queso fresco.


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.


Home | About Pati | TV Show | Cookbook | Pati’s Blog | Contact | Terms of Use & Privacy Policy
© 2010-2014 Mexican Table, LLC. All rights reserved.
 
Get the Newsletter