Desserts : Pati's Mexican Table

April 3, 2013

Jello molds or moldes para gelatina are as versatile as Jello desserts themselves. Plastic, metal, ceramic, stoneware, porcelain, glass and silicone are all suitable materials for molding Jello. They can vary from multiserving ring molds to individual portions in plastic cups or ramekins (even water glasses or anything you can pour a drink onto!), or in silicon shaped, like anything from pyramids to cartoon characters. It’s important to make sure your molds are heat-tolerant to avoid warping when using hot liquids.

I tend to make my Jellos in clear and simple plastic cups like the ones you’d see on street stands in Mexico. It is simple, fast and you can see through all the colors and layers of your creations without having to unmold the Jello. It is also great for kids because they can just eat the Jello right out the cup. Also, in a way, servings are pre-measured (continue for more information and photos).

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March 20, 2013

Chicago Tribune: Passover steeped in Mexican flavors

“Passover celebrates the Hebrews’ flight from Egypt to freedom more than 3,000 years ago. Jews around the world will remember that exodus at sundown March 25 with a ritual dinner, or Seder. And what’s on the table will tell a story of its own, one based on faith, tradition and family.

Pati Jinich will gather her husband and three sons at their home in Drummond, Md., for a meal that reflects their story as Mexican Jews, a tiny religious minority, an estimated 40,000 people, in a country that is overwhelmingly Christian.

‘I was one of three Jews in a class of 120 kids,’ Jinich recalls in an email. But since her family was not very involved in Mexico City’s Jewish community, she felt ‘sort of not from here and not from there’…”

To read the entire article, click here.

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Chicago Tribune: Passover steeped in Mexican flavors

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May 12, 2009

Juju’s Chocolate Birthday Cake

“Bandido!” My late grandfather would scream, with his wide smile and the most endearing eyes, to my youngest son, if he were here to see how Julian messes up the kitchen.

As soon as a thought of cooking appears in my head, he drags a chair, climbs on top, asks what are WE going to make, and without waiting for an answer announces that it is “yo, yo, YO…,” who will cook and experiment. I shall be of assistance.

Needless to say, it takes much longer than needed and the kitchen looks messier than my husband likes to see it. But if you ask me, it is worth every extra second and extra spoonful of crumbs on the floor.

Well then, what cake to make for his birthday? Of course chocolate! His brothers tell me with a tone of disbelief. However, I know it has to be spongy, fluffy, gooey, sticky, moist, extra messy, sweet and truly decadent to be worthy of the three candles in its middle.

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Juju’s Chocolate Birthday Cake

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