Mexican Table : Pati's Mexican Table

May 6, 2011

Chef Pati Joins Latina As Food Contributor

“Patricia Jinich, host of the public television series Pati’s Mexican Table, joins Latina magazine as a contributing food writer offering her unique take on Latin cuisine. Chef Pati will contribute twice a month to Latina.com and regularly in the magazine…”

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Chef Pati Joins Latina As Food Contributor

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April 6, 2011

The Georgetowner: Mexico Salutes “Pati’s Mexican Table”

“On Mar. 30, Ambassador Arturo Sarukhan proudly introduced Mexico’s newest culinary star Patricia Jinich as the “culinary ambassador to the United States” at a cocktail reception at the Mexican Cultural Center prior to the launch of “Pati’s Mexican Table” which aired on WETA TV 26 on Apr. 2…”

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The Georgetowner: Mexico Salutes “Pati’s Mexican Table”

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March 30, 2011

The Washington Post: Pati Jinich: Made for TV

“When chef and writer Pati Jinich warms up to a subject on Mexican cooking, any subject on Mexican cooking, she’ll start talking fast, her musical words barely keeping up with the thoughts racing through her head. Her hands will become animated, as much to make a connection as to punctuate a point. She likes to tough people lightly on the arm or, more emphatically, point at them when they say something she likes. She laughs as if everything you say is comedic gold.

Sometimes it seems as if Pati Jinich — she prefers the informal name — could turn a misanthrope into butter or, perhaps more surprising…”

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The Washington Post: Pati Jinich: Made for TV

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September 17, 2010

Outrageous but Necessary: Corn and Cream Ice Cream

Right after savagely taking a bite into a fresh ear of corn, right in front of the cashier at the Farmers Market, I felt compelled to explain that its raw, sweet, flavor reminds me of the Corn and Cream ice cream from the Chiandoni heladería in Mexico City. A staple from my childhood days.

With a bit of nostalgia washing over me and in the mood of snapping that last piece of summer from this year, I brought back a full basket of corn. I would make one last batch of summer flavored ice cream, just as the stores begin to sell Halloween decorations, shockingly early, if you ask me.

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Outrageous but Necessary: Corn and Cream Ice Cream

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July 12, 2010

On The Today Show!

I had a blast cooking at The Today Show in New York. I made Chicken Tinga and shared just two ways, out of a thousand, that one can refashion Chicken Tinga into: Tostadas and Tinga’Dillas (Yep! made up the name!).

You can watch my visit on the Today Show here

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On The Today Show!

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June 12, 2010

Tequila, Mexican Cream and Chipotle Shrimp

Shrimp tend to be perceived as a treat. That fancy item on a menu.

Think about what happens at a shrimp station on a Sunday buffet. It gets crowded. Even if you didn’t feel like eating shrimp, if there’s a shrimp station, chances are you will eat them. Your mom, your dad, your husband or friends will look at your shrimp-less plate and push some shrimp onto your plate.

Growing up in Mexico City, family Sunday lunches with the dozens and dozens members of our immediate family included giant shrimp from the Mercado de la Viga. There was so much anticipation as to when they would majestically appear on that huge platter carried by my grandmother. Before they got to the table, people started sneaking away some. So my grandmother decided to set a pre-lunch agreement on the number of shrimp per head, to avoid childish grown up wording snaps like “YOU always get the extra shrimp” or sudden door slams.

So when I was asked to develop a Mexican menu for the 2010 RAMMYS Awards I just had to include shrimp. I paired them with some signature Mexican ingredients: smoky and hot Chipotle Chiles in Adobo, tangy and salty Mexican Cream and the iconic Tequila Reposado.

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Tequila, Mexican Cream and Chipotle Shrimp

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