“Con su programa de TV, Pati’s Mexican Table, Patricia Jinich lleva el sabor de la comida mexicana a los hogares norteamericanos.
Calidez, explicaciones muy sencillas acompañadas de historia, y un acento latino –que porta con orgullo–, son las características con las que muestra la esencia de la culinaria mexicana. Así derriba mitos sobre nuestra cocina: que es compleja y difícil de hacer; que es fast food, grasosa, y que es picosa y pesada.”
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“Host of the public television series Pati’s Mexican Table, which premiered nationwide in April 2011, cooking teacher, food writer and official Chef of the Mexican Cultural Institute in Washington, DC, Patricia Jinich was born and raised in Mexico City. After moving to the States, Pati served as a political analyst and completed a Masters degree in Latin American Studies at Georgetown University, but left her policy work to pursue her lifelong passions: researching, writing about, testing and cooking Mexican food…”
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We started by gathering a few chiles from my backyard garden. And Kelly, from Capital Decor, made some gorgeous chile arrangements to spice up my kitchen.
Then, I make Rabo de Mestiza with Holly. Rabo de Mestiza is a dish where eggs are poached in a tomato and poblano sauce. It’s perfect for an Independence Day brunch because the white eggs, green chiles and red tomato sauce represent the colors in Mexico’s flag.
“‘I wanted it to look Mexican, but not in-your-face Mexican,’ Patricia Jinich says of her fabulous Chevy Chase kitchen, with its Jalisco-tile backsplash, hay-colored cabinets, deep-rust walls and judiciously placed pottery.
It’s a fitting backdrop for the Mexican-born Jinich, host of the PBS series Pati’s Mexican Table, which is scheduled to air its second 13-episode season starting Sept. 1…”
“The crew had repeatedly approached the stern-faced owner of La Pasita to try to secure permission to film an episode for season two of Pati’s Mexican Table. But Emilio Contreras Ovando was standing his ground: No way. No one takes photos or films inside’s Puebla’s oldest cantina, named after its housemade, high alcohol, raisin liquor served with a cube of aged cheese.
But Pati Jinich wouldn’t let it go. She and her crew, after all, had invested time and money in …”
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What a ride it has been…
From writing the pitch, to finding the extraordinary editor Rux Martin, to recipe re-testing, writing, working with the fabulous team at Houghton, Mifflin, Harcourt and having my food photographed by the amazing Penny de los Santos. After what seems to have been an eternity of working so hard and waiting: the book pre-order is up.
I felt goosebumps after I saw it right there, ready to share. Click below: You can see it too!
“It’s back to school time, which of course means back to packing lunch. Here we go again. Every parent is pressed for time. Kids aren’t always open to new foods. No one wants to waste time, or money, on food that won’t get eaten.
Understandably, we fall back on the familiar favorites. Peanut butter and jelly, anyone? Parents know the challenge all to well. Everywhere around the world, kids eat. Why not take a cue from other countries’ cuisines, and fill the lunchbox with new and delicious international flavors?…”
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“La gastronomía poblana, parte del patrimonio cultural intangíble de México, se difundirá en la Unión Americana en las emisiones del programa televisivo Pati’s Mexican Table, especializado en la cocina tradicional mexicana…”