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January 28, 2014

“It was 1997, and I was excited. A year after moving to Dallas from Mexico City, where I was born and raised, I would finally have the chance to get what Tex-Mex cooking was all about. I was visiting San Antonio, the capital of Tex-Mex, at one of its most famous Tex-Mex restaurants. And then the food came.

The large, oval combo platter in front of me was supposed to be cheese enchiladas with red rice and refried beans, but all I could see was a thick blanket of cream-colored sauce with melted, yellow processed cheese on top, threatening to spill over the plate and possibly even out of the restaurant. I couldn’t tell whether the tortillas were corn or flour, and they were barely filled; the mealy red rice had a watered-down tomato taste and an overdose of cumin; the refried beans were runny and — oh, heresy! — there weren’t enough of them to eat along with each bite. I was hungry, and curious, so I ate it all. In a strange way, it was comforting, but I was perplexed. After I finished, I told the Mexican waiter: No entiendo lo que me acabo de comer. I don’t get what I just ate.

I still think about that meal because it is emblematic of the problems people have with Tex-Mex. Mexican food purists take swipes at it, claiming it is simply bad Americanized Mexican food, while Texans rush to defend it as its own breed…”

To read the entire article, click here.


January 15, 2014

“One of the great joys of my life is writing cookbooks. Danny and I are deep in development on our next cookbook, American Classics Reinvented…We think, all day long, about the way these recipes taste to us and how we can meticulously measure and write more clearly so these recipes will taste good in your kitchens. We both hope to be doing this for decades.

Another of my great joys in life is letting you know about other great cookbooks, especially the ones written by friends. We speak this weird language — grams, headnotes, pub dates, Amazon rankings — that only other people who write cookbooks understand. But more than that, when we meet people like Dorie Greenspan or David Lebovitz or Julie Van Rosendaal, we feel like we’ve met family somehow. These are folks who love to spend most of their time in the kitchen, feeding friends or fussing over how the sauce is reducing. These are our people.

One of our favorite cookbook authors is Pati Jinich. Do you know her? Oh, you should! Pati is all life, a huge smile, an enormous heart, and one great cook. We had the chance to meet through this crazy internet cooking world a few years ago and I’ve loved following her food and cooking adventures since…”

To read the entire article, click here.


November 21, 2013

“There’s a little turkey at Eight Mile Creek Farm in upstate New York who will soon sacrifice her life for our Thanksgiving meal. We’ve named her Patita, after our good friend Pati Jinich, a brilliant and effervescent Mexican cook, television show host, and cookbook author. It’s Pati’s recipe for Mexican Turkey that we will use to honor the life of the bird who will grace our table as we give deep thanks for everything we have and everything we’re able to share with our friends this year.

This recipe leaves the turkey with wonderful depth, without being overly complicated. By roasting the bird on top of a layer of onions and tomatoes, the meat takes on a ton of flavor, and what remains transforms into a rich, Mexican-influenced gravy…”

To read the entire article, click here.


September 13, 2013

“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.


July 9, 2013

“When a woman describes herself as an authentic, salt-of-the-earth person, she’s usually lying. Take any celebrity who’s ever claimed that they’re ‘just like us’—’us’ being the folks who pour our own cereal and style our own hair or, more often, forgo breakfast and hairstyling because there’s a dog that needs walking, a husband who needs our internal GPS to find something, and a child who needs some sort of small vegetable extracted from his or her ear/nose/bellybutton.

However, this doesn’t apply to Pati Jinich (pronounced HEE-nich). The 41-year-old Mexican-born chef is just like us—or at least more like us than most folks who have a successful cooking show, a wildly popular culinary blog and recently released cookbook. I know this because the first time I call her, she’s in a panic. She sings songs in a heavy Mexican accent something about burning nuts, offers a hasty apology and asks that I please call her in ‘one minute—no!—30 seconds!’…”

To read the entire article, click here.


July 2, 2013

“Pati Jinich loves Mexican cooking (and food, and culture) so much that it sort of explodes out of her, and your only option is to absorb what she has to teach you and share in the joy. As this week’s guest editor, Pati has been sharing recipes from her new book that translate authentic Mexican flavors into dishes that are accessible — and useful — to any home cook. And she delivers everything with zeal and humor — just look at the way she avoids choosing between salsa and guacamole…”

To read the entire article, click here.


June 1, 2013

“The main objective of the Gourmand Awards is to help readers, authors and publishers. We estimate that ten thousand culinary books were published in the world since November 15, 2012.

The Gourmand Awards celebrate the first six months of the year by publishing a list of interesting books from 83 countries. There are approximately 200 food books and 50 books about wine and other beverages. These books are recommended by members of our national juries…”

To continue reading, click here.


May 30, 2013

“What Dunlop does for China, Pati Jinich does for Mexico in Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking…She puts extra zing into the chicken and potato salad her mother used to make in Mexico City by adding vinegar and chipotle chilies in adobo sauce. Two small moves make a huge difference. It’s an instant classic…”

To read the entire review, click here.


May 24, 2013

“Ever since she was a child, Pati Jinich has been passionate about food and sharing her love for all things culinary – what I didn’t expect was to have her literally share her love of food with me. When we met at The Senator restaurant in Toronto on a Monday morning, Jinich enjoyed a traditional diner breakfast while we chatted, and generously insisted that I try some of her meal, as well. ‘Can I give you a little?’ she asked. ‘Please, it’s so much food! Ask for a plate. Eat with me!’

American public television viewers have witnessed Jinich’s fun and welcoming nature through her popular television show, Pati’s Mexican Table, since 2007, and now with the launch of her debut cookbook of the same name, Jinich’s home-style Mexican cooking is making waves across the continent. Jinich is quick to emphasize, however, that what she cooks isn’t the fast-food, Tex-Mex food that many Canadians might usually eat. ‘Real Mexican food is healthy and wholesome,’ Jinich explains…”

To read the entire article, click here.


May 2, 2013

“Pati Jinich grew up in Mexico City. She’s acquired an impressive résumé since she decided to give up her career at a D.C. think tank. She’s hosted her own PBS series and has appeared on The Today Show, The Chew, NPR and The Splendid Table. As you try the recipes in her new cookbook, Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking…which contains things like watermelon and tomatillo salad with feta; sweet and salty salmon; and my favorite, chicken tinga (made with rotisserie chicken you can pick up on the way home), you’ll be impressed by the simplicity and vibrant flavors of Jinich’s accessible Mexican fare…”

To read the entire review, click here.


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