5 MAY 2015
I will be exploring and discussing gastrodiplomacy in a panel with Chef Todd Gray, Johanna Mendelson Forman, and Ambassador Capricia Penavic Marshall. Come join us at NYU’s DC Campus, if you are curious or interested in learning more about this growing field.
More more information and to register, click here.
28 MAY 2015
6:45 PM to 8:45 PM
I’m thrilled to present for the Smithsonian Associates in Washington, DC! I will be talking about Mexico’s culinary traditions, followed by a tasting of tamales. I hope you can join me for a fun evening.
A culinary tour of Mexico, focusing on food traditions that reflect the spirit and culture of the country’s diverse regions. Afterward, sample some of those distinctive tastes in three regional variations on the tamale: from Oaxaca (mole and cactus paddles in banana leaves); Michoacán (sweet corn in fresh corn husks); and Mexico State (chicken and salsa verde in dried corn husks).
For more information and to register, click here.
Fox 5 Morning News came into my kitchen this morning, and I cooked up a Mexican feast with anchor Holly Morris to celebrate Hispanic Heritage Month! Over three segments, we made a big pot of black beans, which we turned into Charro Beans, and finally topped off our feast with Molletes and Pico de Gallo.
If you missed us, or are not in the DC area, watch all three segments and get the recipes here.
“When running the culinary program for the Mexican Cultural Institute, part of the Mexican embassy, Pati Jinich teaches classes on a variety of themes, concocting elaborate dinners based around a particular region of the country. But sometimes she’s happiest when preparing a big breakfast for the Institute’s staff meal.
‘In Mexico, breakfast is an important meal; breakfast and lunch are huge, and dinner is very light,’ explains Jinich, a native of Mexico and a familiar face to those who know her cookbooks and her PBS series, ‘Pati’s Mexican Table'”…
To read the entire article, click here.
Eater DC: Cooking Mexican Breakfast with Pati Jinich