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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…”

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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.


May 1, 2013

“Well, it’s probably a little uncharitable to call it a fake holiday, because Cinco de Mayo does celebrate something very real — namely liberation from the French (haw haw) during the Battle of Puebla in 1862. Although it’s not celebrated in any big way in Mexico, it’s a huge part of Mexican-American culture. And what better way to flip a bird at the French than to make some really good Mexican food?

So we teamed up with Pati Jinich, the official chef of the Mexican Cultural Institute in Washington, D.C. and author of Pati’s Mexican Table, to get some invaluable advice on how to cook authentic Mexican food at home…”

To read the entire article, click here.


April 17, 2013

“Pati Jinich, author of Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking…wants you to know that Mexican cuisine is not ‘taco salads, nachos slathered with cheese, or overstuffed burritos.’ It’s not heavy or fried. Often, it’s not even that spicy.

As she writes in the introduction to her passionate new cookbook: ‘Show up in my kitchen any day of the year, and you’ll find soft corn tortillas, refried beans, at least two different salsas, the fresh Mexican cheese called queso fresco, ripe avocados and fresh fruit.’

Free Press reporter Bartley Kives recently wrote about new local restaurants that have allowed Winnipeggers to buy authentic Mexican tacos — the kind made without ‘orange ground beef,’ as he says. Jinich’s cookbook allows you to make authentic tacos at home, along with dishes like enchiladas verdes, pozole rojo, and Oaxaca-style mushroom and cheese quesadillas…”

To read the entire article, click here.


April 11, 2013

“The popularity of Mexican food is an all-time high and there’s a book (or two) for nearly every type of variation on the cuisine imaginable, whether it’s regional fare, haute cuisine or chef-driven interpretations of classic meals. But more often than not, home cooks want a volume that will help them make everyday meals taste a little better – or in the case of ‘Pati’s Mexican Table,’ a lot like the Mexican meals that immediately remind one of home and family.

‘Pati’s Mexican Table’ – the newest release by noted PBS television show host Pati Jinich – is a compilation of simple, home-style Mexican recipes. You won’t find greasy nachos or overstuffed quesadillas here; instead, Jinich focuses on the use of simple staples like soft corn tortillas, eggs, basic cuts of meat and lush produce, transforming them with fragrant spices, magical salsas and traditional Mexican cooking techniques to yield deeply flavorful, south-of-the-border-inspired meals that are right at home in any American kitchen. In short, this is home cooking for the people who really do cook at home…”

To read the entire review, click here.


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