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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.


April 11, 2013

“Pati Jinich nunca pensó que su carrera de analista política le iba a servir para el oficio que desempeña en la actualidad: ser la chef instructora del programa Pati’s Mexican Table del Instituto Cultural de México en Washington, D.C.

‘Era muy romántica, idealista, quería ayudar a México y a sus inmigrantes con ideas, artículos, ensayos’, dice Jinich, hija de padre arquitecto y joyero —que ahora es ‘restauranteur’— y de madre corredora de arte y dueña de su propia galleria…”

Para leer el artí­culo completo, haga clic aquí­.


April 1, 2013

“Popular PBS cooking host Pati Jinich has just released a book to help Mexican food lovers do just that. Pati’s Mexican Table is a thoughtful book detailing fairly simple Mexican dishes that are easy to incorporate into everyday American cooking. Some of the dishes, like huevos rancheros, chilaquiles, and chicken enchiladas, will be instantly recognizable and familiar. Others, like the yellow mole with masa dumplings we will make this week, will offer new tastes and textures for those who don’t regularly step outside of the taco zone…”

To read the entire review, click here.


March 28, 2013

“Pati’s Mexican Table, the cookbook, has managed to capture the spirit and delightful storytelling that Pati exhibits when she teaches her classes. The book is full of authentic Mexican recipes that are simple to prepare and are a hit with the family. We loved the red leaf, avocado, and grapefruit salad with olive-mint vinaigrette… this despite the fact that I dont usually like grapefruit! We are looking forward to trying some of the other delightful dishes in the book…”

To read the entire review, 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

“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

“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.


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