interview
I really enjoyed telling the story of how I found the recipe for Piggy Cookies to Melissa Gray for NPR‘s All Things Considered.
Listen in and get the recipe, click here.
I had a fun conversation with Cathy Erway on her show “Eat Your Words” for the Brooklyn-based Heritage Radio Network. We covered so much! Listen in to hear us chatting about the differences in how Cinco de Mayo is celebrated in the US versus Mexico, my recipes, Mexican ingredients, yummy tacos and more.
To listen, click here.
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Heritage Radio: Eat Your Words
“Pati Jinich nunca pensó que su carrera de analista política le iba a servir para el oficio que desempeña en la actualidad: ser la chef instructora del programa Pati’s Mexican Table del Instituto Cultural de México en Washington, D.C.
‘Era muy romántica, idealista, quería ayudar a México y a sus inmigrantes con ideas, artículos, ensayos’, dice Jinich, hija de padre arquitecto y joyero —que ahora es ‘restauranteur’— y de madre corredora de arte y dueña de su propia galleria…”
Para leer el artículo completo, haga clic aquí.
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AARP: Pati Jinich, la intelectual de la cocina mexicana
I discussed Easter and Passover food traditions in Mexico with Celeste Headlee over some Capirotada. Listen in on our conversation from NPR’s Tell Me More right here…
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Tell Me More: Spicing Up Your Easter Or Passover Meal
I had an engaging conversation with Joy Cardin on misconceptions about Mexican food in the States, during her weekday morning show on Wisconsin Public Radio. We also fielded questions from listeners on Mexican cooking.
To download an mp3 of my segment, click here.
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Wisconsin Public Radio: Joy Cardin Show
“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
I love doing stuff in Spanish! I had a lively conversation about Mexican cooking and writing a cookbook with Gabriela Zabalúa-Goddard and José López Zamorano, the fabulous hosts of AARP‘s “Viva su Segunda Juventud” show on SiriusXM’s ¡Inspírate! channel 145.
To listen to me talk with them, click here. (Scroll down to the episode titled “Los secretos de la chef Pati Jinich” in the audio player.)
“‘I jump not only into recipes, but also into the culture and history,’ Jinich says. This means sessions devoted to particular regions (the fish-centric Yucatan peninsula) or types of food (dishes prepared in convents). Backdropped by the institute’s blue-and-white tile room, Jinich whips up salsa, soups and more on portable burners, reeling off anecdotes as she chars peppers or blends sauces.
Jinich’s easygoing patter and doable recipes helped her land ‘Pati’s Mexican Table’ on PBS in 2011. It starts filming a third season soon, featuring similar how-to’s in Jinich’s sunny, Mexican-pottery filled kitchen.
‘I just think Mexican food fits the American lifestyle,’ says Jinich, laughing. ‘It’s accommodating, generous and not fussy.’ Kind of like Jinich herself…”
To read the entire article, click here.
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Washington Post Express: A Real Spice Girl
“After a career as a political analyst, Pati Jinich launched Mexican Table, an ongoing series of culinary programs about Mexican food, and most recently the cookbook Pati’s Mexican Table. Today, we turn the tables and grill the chef.
What’s in your fridge or freezer that would surprise people?
A pack of frozen banana leaves and homemade tamales. Always.
Last meal you cooked for yourself?
Mexican style eggs (huevos a la Mexicana) and beans from the pot with crumbled queso fresco on top.
Last meal on earth?
Crispy chicken Milanesa, chipotle mashed potatoes and an etra bowl with more chipotles in adobo sauce, pickled chayote salad, garabato cookies and café con leche. Then, more garabato cookies until there were no more, alternating with sips of cold whole milk…”
To read the entire article, click here.
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City Eats: Grill the Chef
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
02 May 2013
All Things Considered: This Little Piggy Cookie Is A Sweet Mexican Find
01 May 2013
The Chew: Pati Jinich Heats Up The Kitchen
30 May 2013
The Asian Influence in Mexican Cooking
29 Sep 2013
Book Tour: Baltimore Book Festival
24 Oct 2013
Mex-Americana: The Evolution of Mexican Food in the US
05 Dec 2013
Popular Mexican Holiday Dishes
