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July 14, 2015

“The first time I worked with fresh masa, I was making tortillas for a Mexican feast that friends and I were preparing for New Year’s Eve. I had bought the dough from Moctec Mexican Products, the Landover company that specializes in transforming dried maize into fresh, fragrant masa. I was smitten on first sniff, even after paying nearly $10 for the five-pound bag of white corn masa.

Consciously or not, I had developed an opinion that fresh masa was virtually foolproof, far easier to turn into tortillas than dough made from masa harina, the corn flour available for about $3 for a four-plus-pound bag of Maseca. But as I pressed the dough into tortillas for the griddle, I quickly learned that this fresh product is not the masa equivalent of a Gabriel García Márquez novel, so magical that it’s immune to the physical laws of the universe…

I turned to cookbook author and television host Pati Jinich for help. I explained my New Year’s Eve masa mess and asked whether the fresh stuff requires specialized handling compared with dough made with masa harina. She said no, but then offered a confession: This native of Mexico prefers the taste of reconstituted masa harina over the full-throttle flavors of fresh masa. The former resonates deeply with Jinich; it represents home, family, childhood…”

To read the entire article, click here.


June 28, 2015

For months, Jessica Carbone’s office served as a de facto storeroom for the donated products that would eventually find a place in the demonstration kitchen within the new 45,000-square-foot ‘innovation wing’ at the National Museum of American History. Those gadgets and pricy pieces of cookware soon became sort of stress-relief objects.

‘Over the last six months, whenever anyone had a difficult meeting or something they didn’t want to work on, they’d come into my office and say, I need some retail therapy. What can I look at? ’ says Carbone, project associate for the American Food History Project…

It’s also noisy. Or was noisy in early June, when Smithsonian staffers, along with chef, cookbook author and TV personality Pati Jinich, a member of the Kitchen Cabinet advisory panel to the museum, were loading equipment into the kitchen. ‘We reconfigured the fan a bit,’ Evans says a few weeks later, ‘and the sound is completely fixed…'”

To read the entire article, click here.


June 19, 2015

I made my Berries with Lime Syrup, which is so good this time of year with all the fresh berries in season. I also talked with anchor Nick Giovanni about my learning trip to Kenya with the Global Alliance for Clean Cookstoves.


May 1, 2015

“Nacida y criada en Ciudad de México, Pati Jinich creció en una familia donde la cocina era muy importante. ‘De hecho, mis tres hermanas mayores están dedicadas profesionalmente a la comida’, nos cuenta Pati. ‘Yo iba por otro camino, pues estudié Ciencias Políticas. Ayudaba a cocinar a mi mamá y mis hermanas, pero sobre todo era una gran comilona. Cuando me casé hace 18 años, y nos mudamos a Dallas, Texas, me entró una inmensa nostalgia por los platos mexicanos y me empecé a meter en la cocina… Primero repetía las recetas tradicionales y luego comencé a jugar libremente con los ingredientes. Hasta que un día abandoné mi carrera, me lancé al abismo culinario y empecé a estudiar en serio…'”

Para leer el artí­culo completo, haga clic aquí­.


April 28, 2015

“Lightness is not an attribute usually associated with enchiladas, the most comforting of Mexican tortilla foods. But these enchiladas, filled with a mix of blanched seasoned chard and succulent diced chayote and covered with a classic cooked tomatillo salsa, are both light and incredibly satisfying.

I didn’t skimp on oil to lighten them. When you prepare tortillas in oil that is hot enough, they absorb only a small amount. When I tested the recipe, I used about one-third of a cup of oil to get a half-inch of depth in the pan. After quickly frying 18 tortillas, I found that most of the oil remained in the pan, not weighing down the tortillas.

I take my enchilada-making cues from Pati Jinich, host of ‘Pati’s Mexican Table’ on PBS. Her instructions for frying are infallible. In the past, I’ve had trouble with tortillas cracking as I rolled them up, but because they were quickly fried, they remained light and intact…”

To read the entire article, click here.


March 31, 2015

“WASHINGTON–(BUSINESS WIRE)–Pati’s Mexican Table, the delightful series from award-winning chef and best-selling cookbook author Pati Jinich, premieres its fourth consecutive season on PBS and public television stations nationwide. The new 13-episode season begins airing the weekend of April 4.

An exclusive clip and the trailer from Season 4 are available as a sneak preview.

Executive Producer Gordon Elliott – Emmy-Award winner, leader in lifestyle programming and creator of ABC’s The Chew – and his team at Follow Productions began collaborating with Jinich starting with Season 3. It was the show’s most successful season to date, earning terrific ratings and 8.4 million viewers in its first run, with carriage in 94% of U.S. TV households…”

To read the entire article, click here.


March 17, 2015

“The Global Alliance for Clean Cookstoves announced today that Chef Pati Jinich will join the Alliance as a member of the Chef Corps. Together with other Alliance Chef Corps members Jose Andres, Susan Kamau, Sanjeev Kapoor, and Luu Meng, Jinich will help raise awareness of the dangers of cooking on open fires and traditional cookstoves, which is one of the world’s most pressing health and environmental problems.

Alliance Chef Corps members include renowned chefs from the US, Mexico, India, Cambodia, and Kenya, who use their culinary expertise and professional background to raise awareness about the harmful environmental and health impacts of traditional cooking techniques in their native countries…”

To read the entire article, click here.


March 4, 2015

“When I was growing up, my dad often would make a big pot of beans, usually navy, flavored with ham, and offer us kids bowlfuls. He’d eat them all himself, though. We weren’t eating beans. Are you kidding?

Flash forward a number of decades and, of course, I love having a pot of beans on the stove. Whether dad’s favorite or black beans, cannellini or cranberry, a bowl of beans is a welcome comfort.

A recent hankering sent me searching out a recipe for charro beans, a Mexican dish with more complex flavor than the typical refried beans. I’d had them at restaurants, but never cooked them. They prove simple to make, deriving their smoky flavor from a few ingredients. A version from TV cooking show star and cookbook author Pati Jinich, of ‘Pati’s Mexican Table’ on PBS, was just what I wanted…”

To read the entire article, click here.


January 15, 2015

“The TASTE AWARDS are the premier awards celebrating the year’s best in Food, Fashion, and Lifestyle programs on Television, in Film, Online, and on Radio. The Awards have included appearances by stars, celebrities, producers and executives from networks and platforms such as the Food Network, the Style Network, Bravo, the Cooking Channel, TLC, Discovery, Lifetime, E! Entertainment Television, PBS, NBC, ABC, the CW, HGTV, the Travel Channel, HD Net, Hulu, YouTube, Sony Pictures, Dreamworks, The History Channel, Bio, iHeart Radio and more.”

Pati’s Mexican Table Season 3 won a Taste Award for ‘Best Ethnic Program.’

To see the full list of winners and nominees, click here.


December 24, 2014

“A bowl of pozole, with its colorful elements of yellow hominy, emerald cilantro flecks and white onion pieces, can look as if it has been dusted with fiesta confetti. And that’s entirely appropriate. The rib-sticking Mexican stew stars at festivities including quinceañeras and New Year’s celebrations.

‘Pozole is a party dish,’ says Pati Jinich, the locally based, Mexico City-born PBS personality and chef at the Mexican Cultural Institute. ‘It’s partially because it takes a long time to make, and it can feed a crowd.’ She and her husband even served it at their wedding…”

To read the entire article, click here.


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