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March 30, 2011

“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…”

To continue reading, click here.


March 29, 2011

I prepared Oaxaca style Mushroom and Cheese Quesadillas for JC.  Click below if you want to make them too…


March 22, 2011

Thanks to the amazing team at Cortez Brothers for editing this quick preview of the new show on PBS, take a peek!!!


March 6, 2011

“Patricia Jinich, executive chef at D.C.’s Mexican Cultural Institute, spilled her big news last week at ‘The Moles of Oaxaca’ dinner, announcing the debut next month of her brand new PBS television series, ‘Pati’s Mexican Table’”…

To continue reading, click here.


July 12, 2010

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

 


May 19, 2010

It was a pleasure to talk to Daniel Viotto from CNNEE about Mexican food at the White House State Dinner. A dinner offered by President Barack Obama and First Lady Michelle Obama for Mexican President Felipe Calderón and his wife Margarita Zavala, featuring Mexican food. We also covered the increasing appetite for Mexican food in the United States.

Here is the link: http://cnn.com/video/?/video/spanish/2010/05/20/COMjinich.cnn


May 5, 2010
I joined JC to make a cool refreshing Avocado Soup to celebrate Cinco de Mayo. To learn how to make it click below…


March 27, 2010

Is there something called Mexican Jewish Food? You bet! Jewish people brought their staple dishes to Mexico since the late 15th century. They became enriched with the exotic ingredients and cooking methods found in Mexico’s kitchens, with fabulous results.

I had the pleasure of talking about it at this week’s Splendid Table. Listen on!

To listen, click here
For the Gefilte Fish a la Veracruzana recipe, click here


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.


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