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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 19, 2013

I love doing stuff in Spanish! I had a lively conversation about Mexican cooking and writing a cookbook with Gabriela Zabalúa-Goddard and José López Zamorano, the fabulous hosts of AARP‘s “Viva su Segunda Juventud” show on SiriusXM’s ¡Inspí­rate! channel 145.

To listen to me talk with them, click here. (Scroll down to the episode titled “Los secretos de la chef Pati Jinich” in the audio player.)


March 19, 2013

“We’re living in an age when a burrito from a chain around the corner can weigh upwards of one pound (guacamole is extra, of course), and sometimes Mexican fine dining means mole and little else.

But Pati Jinich wants to change our relationship with food from south of the border. Rápidamente…”

To read the entire review, 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 13, 2013

I had so much fun being a part of the Mexican Fiesta on ABC‘s The Chew! I cooked a hearty Aztec Chicken Casserole with Mario Batali and followed it up with my Spinning Top cocktail to “get you drunk or dizzily in love.”

Watch the segment on the Aztec Casserole…

Watch the segment on the Spinning Top…

For the Aztec Chicken Casserole recipe, click here.
For the Spinning Top recipe, click here.


March 13, 2013

“After a career as a political analyst, Pati Jinich launched Mexican Table, an ongoing series of culinary programs about Mexican food, and most recently the cookbook Pati’s Mexican Table. Today, we turn the tables and grill the chef.

What’s in your fridge or freezer that would surprise people?
A pack of frozen banana leaves and homemade tamales. Always.

Last meal you cooked for yourself?
Mexican style eggs (huevos a la Mexicana) and beans from the pot with crumbled queso fresco on top.

Last meal on earth?
Crispy chicken Milanesa, chipotle mashed potatoes and an etra bowl with more chipotles in adobo sauce, pickled chayote salad, garabato cookies and café con leche. Then, more garabato cookies until there were no more, alternating with sips of cold whole milk…”

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.


March 12, 2013

I made Scrambled Egg Packets with Black Bean Sauce for breakfast this morning on the Better Show with host JD Roberto! We started by cooking black beans from the pot, or frijoles de olla, to make the sauce.  You can watch the first segment right here…

In the second segment, we cook the eggs, wrap them in warm tortillas, and top them with the bean sauce, cream, and cheese. I also give JD a few tips like how to give your tortillas more humpf! Finish watching here…

 


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