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May 2, 2013

“Pati Jinich grew up in Mexico City. She’s acquired an impressive résumé since she decided to give up her career at a D.C. think tank. She’s hosted her own PBS series and has appeared on The Today Show, The Chew, NPR and The Splendid Table. As you try the recipes in her new cookbook, Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking…which contains things like watermelon and tomatillo salad with feta; sweet and salty salmon; and my favorite, chicken tinga (made with rotisserie chicken you can pick up on the way home), you’ll be impressed by the simplicity and vibrant flavors of Jinich’s accessible Mexican fare…”

To read the entire review, click here.


April 17, 2013

“Pati Jinich, author of Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking…wants you to know that Mexican cuisine is not ‘taco salads, nachos slathered with cheese, or overstuffed burritos.’ It’s not heavy or fried. Often, it’s not even that spicy.

As she writes in the introduction to her passionate new cookbook: ‘Show up in my kitchen any day of the year, and you’ll find soft corn tortillas, refried beans, at least two different salsas, the fresh Mexican cheese called queso fresco, ripe avocados and fresh fruit.’

Free Press reporter Bartley Kives recently wrote about new local restaurants that have allowed Winnipeggers to buy authentic Mexican tacos — the kind made without ‘orange ground beef,’ as he says. Jinich’s cookbook allows you to make authentic tacos at home, along with dishes like enchiladas verdes, pozole rojo, and Oaxaca-style mushroom and cheese quesadillas…”

To read the entire article, click here.


April 11, 2013

“The popularity of Mexican food is an all-time high and there’s a book (or two) for nearly every type of variation on the cuisine imaginable, whether it’s regional fare, haute cuisine or chef-driven interpretations of classic meals. But more often than not, home cooks want a volume that will help them make everyday meals taste a little better – or in the case of ‘Pati’s Mexican Table,’ a lot like the Mexican meals that immediately remind one of home and family.

‘Pati’s Mexican Table’ – the newest release by noted PBS television show host Pati Jinich – is a compilation of simple, home-style Mexican recipes. You won’t find greasy nachos or overstuffed quesadillas here; instead, Jinich focuses on the use of simple staples like soft corn tortillas, eggs, basic cuts of meat and lush produce, transforming them with fragrant spices, magical salsas and traditional Mexican cooking techniques to yield deeply flavorful, south-of-the-border-inspired meals that are right at home in any American kitchen. In short, this is home cooking for the people who really do cook at home…”

To read the entire review, click here.


April 11, 2013

“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.


March 25, 2013

I got such a kick out of being included in this video recap of the week’s events at the National Press Club. It highlights the Republican National Committee, the United Nations, Syria, the French military, the US Senate — and Mexican cooking! It completely represents what an honor it was for me to be invited to host a dinner and talk about Mexican food at the Press Club. Watch the whole thing here…


March 20, 2013

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.


March 20, 2013

“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.


March 15, 2013

“‘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.


March 12, 2013

“With the publication of ‘Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking’…, the circle is complete. Former bookworm policy analyst turned cooking instructor, food blogger, chef and public television culinary host Pati Jinich directs her research, experience, love of country and personal journey onto the printed page.

It’s a tall order, capturing the spirit and energy of this 40-year-old Chevy Chase mother of three, whose career path has been carved step by step with kitchen utensils. Washington Post Food section readers have come to know her through salsa, salad, taco and casserole recipes: everyday food that has become her mission…”

To read the entire review, click here.


March 12, 2013

“Pati Jinich, readily recognizable from her cooking programs on PBS, is also the official chef at Washington, D.C.’s Mexican Cultural Institute–and a very busy wife and mother of three boys. She understands what it means to be able to cook well for your family when time is precious and has put her expertise on the page in Pati’s Mexican Table.

‘Mexican home cooking is beautiful in its simplicity, tremendously convenient, and wholesome,’ she writes, and it’s these qualities that make her cookbook universally appealing, while her energetic and honest writing keep the reader engaged…”

To read the entire review, click here.


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