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February 9, 2010

“Avocados are, to me, among the most sensuous, luscious and luxurious of ingredients. Add how delicious, soft and subtly flavored they are, and you get a clear winner for Valentine’s Day.

Despite the many pounds of avocados we go through at home each week, regardless of the infinite number of cases I use for events at Washington, D.C.’s Mexican Cultural Institute, and notwithstanding that my sisters and I used them for hair and face treatments as we were growing up (all those nurturing natural oils and vitamins), I still find avocados to be wow-inducing…”

To read the entire article, click here.


January 13, 2010

“Right off the bat, you must understand: I heart chorizo. Especially the kind I grew up eating in Mexico. It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat that, once fried, becomes crisp and filling bites with bold flavors and a thousand uses.

My oldest son’s quick choice for breakfast is chorizo fried just until it browns and crisps, with a side of white toast. Add some lightly beaten eggs as the chorizo is starting to brown and some ripe and creamy avocado slices on the side, and that’s my kind of rich-tasting brunch dish. Of course chorizo is delicious in sandwiches, in tacos and quesadillas, on top of enchiladas, in mashed potatoes, as a topping for heartier salads, in some of the tastiest bean dishes I have tried, in pastas with a ton of personality and on pizzas with pickled jalapeño peppers on top…”

To read the entire article, click here.


November 4, 2009

“You know how some people become attached to a certain dish? They try it somewhere once and then want to go back to eat it again and again, or they make it at home repeatedly in an until-death-do-us-part kind of vow? Well, I am one of those people, and I have made that vow with quite a few dishes from the Mexican state of Michoacan.

It surprises me how Michoacan’s cuisine has remained such a well-kept secret. It has a defined personality and a complex layering of delicious flavors like the more popular cuisines from Oaxaca and Puebla, but its dishes seem to be a bit more comforting and use fewer ingredients…”

To read the entire article, click here.


August 5, 2009

“When asked recently whether I was a collector of some sort, I thought of my grandmother’s cabinet that holds hundreds of elephant figurines — more than 60 years’ worth, from many places. And she’s still adding to the lot. So my response was no.

Then a few days later I realized that I am a collector: of foods tasted throughout my life, or at least the memories of them. This is especially true of salsas. I have countless papers scattered on my desk with notes about the names of them, the places I ate them, their ingredients, the cooks who made them and, when generously given, directions on how to re-create them…”

To read the entire article, click here.


July 22, 2009

“Growing up in Mexico City, my sisters and I used to prepare exotic meals, perfumes and potions for the inhabitants of our enchanted forest. That was our dog, the bluebird, snails, butterflies and ladybugs that happened to peek into our backyard and witness our extravagant mess. It also included any family friend who happened to stop by and become a willing victim. We sometimes offered cooking classes, too.

My mother set us up in the backyard on a big blanket with random pots and pans, while she cooked laborious weekend meals. There was a fig tree, an apple tree, a peach tree, a couple of what we called Chinese orange trees, and tons of azaleas and herbs that offered an immense array of witchcrafting material. But among our most prized ingredients were dried jamaica (pronounced ha-may-kah) flowers, known in the U.S. as hibiscus flowers, stored in a big jar in the kitchen…”

To read the entire article, click here.


July 10, 2009

“Recently, I was lucky enough to be able to attend a vanilla class taught by Patricia Jinich, chef of the Mexican Cultural Institute in Washington, where she sauteed vanilla bean for a salad! She said that, contrary to popular belief, vanilla did not originate in Madagascar but in Veracruz, Mexico. And she shared a love story about the legend behind the pod…”

Continue reading this article and check out the accompanied recipe of Grilled Shrimp and Pineapple Salad with Sauteed Vanilla Bean click here!


April 28, 2009

Last week I shared this with the Fox midday news team. Read more about Esquites here!


March 31, 2009

“Patricia Jinich teaches regional Mexican cooking at the Mexican Cultural Institute here. But at the Lubavitch Center recently she showed about 70 Jewish women how to cook for Passover.

She made gefilte fish in a Veracruz sauce of tomatoes, pickled peppers, olives and capers, and spoke of how her Polish grandfather loved to wrap fresh, warm tortillas around gribenes (chicken cracklings with fried onions) with a side of guacamole.

Some of the women were in long dresses, with their heads covered. Ms. Jinich, 37, had on a Mexican huipil blouse with red and green trim under her chef’s jacket.

Still, she said, ‘The Yiddische mama and the Mexican mama have lots in common.'”

Click here to read the entire article. Check out the recipe for Mushroom-Jalapeño Matzo Ball Soup.


December 16, 2008

Cooking with Holly to make the perfect simple soup for that cold weather day.


June 25, 2008

I visited with Holly to create a Ceviche Puerto Vallarta, a great dish for a summer evening. Click below to learn how to make it.


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