Cooking
“Patricia Jinich, executive chef at D.C.’s Mexican Cultural Institute, spilled her big news last week at “The Moles of Oaxaca” dinner, announcing the debut next month of her brand new PBS television series, “Pati’s Mexican Table”…
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The Examiner: Mexico’s Newest Food Star
24 FEBRUARY 2011
6:30 to 9:00 PM
Cooking demonstration and tasting dinner at the Mexican Cultural Institute.
Chef Alejandro Ruiz, utmost expert on Oaxacan food and moles, will do us the honor of joining us for this class: Straight from Oaxaca, from the Award winning Casa Oaxaca restaurant, he will come to share his food and expertise!
An intoxicating blend of chocolate, chiles, garlic, onions and nuts and so
much more.
Oaxaca is known as the land of the “seven moles”. But a quick visit to that
enchanting, incredibly diverse state will reveal that there are many more
than that. Comprising an infinite rainbow of earthy colors such as black,
brown, brick red, yellow and green and varying textures and ingredients.
The region’s moles which include, negro, rojo, coloradito, chichilo, verde,
amarillo, mancha manteles, almendrado, pipian, de Castilla use a variety of
chiles, almonds, raisins, pumpkin seeds, tomato, garlic, onions, plantains,
chocolate, spices, chile seeds and a wide array of ingredients. From the
incredibly complex and laborious to the simplest with just a handful of
ingredients, this is a class sure to surprise and please all your senses.
To register and for more information click here.
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The Moles of Oaxaca
9 DECEMBER 2010
6:30 to 9:00 PM
Cooking demonstration and tasting dinner at the Mexican Cultural Institute.
The Mexican Revolution shook the ground the country stood on. As Revolutionaries, soldiers and rebels moved throughout the country a new kind of cooking emerged: Food on the run! Come taste the exquisite inventions and creations made in ranches, porches, rustic bonfires and by traveling cooks to feed men, and women, who were for years on the run. Learn the true origins and flavors of the Burrito, the famous Discada Norteña, the Charro Beans. Drink some of the wholesome and filling drinks revolutionaries took along battles and sweets they carried in their jackets.
To register and for more information click here.
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Mexican Revolution: Food on the Run
23 SEPTEMBER 2010
6:30 to 9:00 PM
Cooking demonstration and tasting dinner at the Mexican Cultural Institute
After three centuries of living as a Spanish Colony, Mexico shook off its leash from the Spanish crown. However, Mexico’s kitchens were deeply transformed by ingredients and cooking techniques brought by the Spaniards like rice, wheat, milk products, pork, chicken, olives, capers, Old World spices and olive oil.
As Mexico celebrated its re-birth as an independent nation, a whirlwind of dishes covered in the colors of the flag and filled with native symbols were created. Yet ironically, many couldn’t be made without some of Spains’ inherited elements, now ingrained in our cooking, and too good and delicious to be left out. From Mexico’s most popular rice dishes as the Green Poblano, Red Tomato, and Mexican White, to all sorts of Chiles stuffed with the flavors of the coasts of Spain, Mexican identity was transformed and enriched at the table.
To register and for more information click here.
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The Independence: Dishes with Identity
13 MAY 2010
6:30 to 9:00 PM
Cooking class and tasting dinner at the Mexican Cultural Institute
Have you ever wondered what happens when you combine edible flowers and chiles? Mexican cuisine can tell you a lot from this combination! Come learn about the edible side of exotic flowers and the wondrous depth of a variety of chiles. You will be surprised: Not all that you can make with chiles is spicy…
For more information and to register click here.
Is there something called Mexican Jewish Food? You bet! Jewish people brought their staple dishes to Mexico since the late XV century. They became enriched with the exotic ingredients and cooking methods found in Mexico’s kitchens, with fabulous results.
I had the pleasure of talking about it at this week’s Splendid Table. Listen on!
For the segment on Mexican Jewish Food click here
For the whole show click here
For recipe on Gefilte Fish a la Veracruzana click here
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The Splendid Table: Jewish Mexican Food Talk
18 MARCH 2010
6:30 to 9:00 PM
Cooking demonstration and tasting dinner at the Mexican Cultural Institute.
Enjoy the lingering pre-Hispanic flavors still inherent in exquisite dishes, sauces, desserts, drinks and all sort of concoctions that were prepared in convents to please Mexican royalty in Colonial times. From Mole Poblano to Buñuelos, it will be a meal to remember as you hear entertaining stories of the historical fusions between European and Native ingredients and cooking techniques.
To register and for more information click here.
If you are into the habit, like me, of making your own home made corn tortillas, a tortilla press comes in really handy.
It’s true that tortillas can be made in many different ways such as simply flattening round corn masa or dough balls with your hands or rolling out the masa with a rolling pin. However, the tortilla press makes the process be a speedy, consistent, fun and even therapeutic one (it is!).
Moreover, look at what a pretty tool it is (click here for more information and photo).
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Tortilla Press
“I’m a bit of a rice connoisseur. It’s probably in the genes.
I know good rice when I see it, and I know great rice when I taste it.
So when I watched Mexican Cultural Institute chef Patricia Jinich unveil her arroz amarillo (yellow rice), my head began to spin.
This steamy pot of golden fluffiness looked almost too good to be true…”
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The Examiner: All I want for Christmas is a cooking class
10 DECEMBER 2009
6:30 to 9:00 PM
Cooking demonstration and tasting dinner at the Mexican Cultural Institute.
(registration deadline: December 3)
The cuisine from Yucatan differs from the rest of the country. The Mayas, who inhabit the region, have had a unique indigenous cuisine to start with. In Colonial times, the Maya cuisine mixed with that of the European settlers, creating the traditional Yucatecan food. It is absolutely scrumptious!
It was mainly in the kitchens of the Haciendas, which were once main production centers and grandiose households, where this culinary intermarriage blossomed. These days, some haciendas have been turned into luxurious hotels with restaurants that serve loved traditional dishes as well as some new spins.
Join us for a Rediscovery of the Yucatan Haciendas. Enjoy an entertaining demo and a full menu of Yucatan cuisine and music. After class, you will leave with a packet of recipes and some ingredients to recreate some of these dishes in your own kitchen.
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México Rediscovered: Posadas in Yucatán Haciendas
30 May 2013
New York Times: Sunday Book Review
29 May 2013
The Kojo Nnamdi Show: Pati’s Mexican Table
09 May 2013
Talks at Google: Pati Jinich
04 May 2013
CBS This Morning: Chef Pati Jinich’s Cinco de Mayo Feast
03 May 2013
Fox News Radio: Cinco de Mayo with Pati’s Mexican Table
07 Jul 2013
Canyon Ranch Cooks
18 Jul 2013
Smithsonian: Food in the Garden
20 Jul 2013
Field to Plate Dinner at East Lynn Farm
28 Jul 2013
Olney Farmers & Artists Market
