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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.


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 7, 2013

“On her popular public television series, Pati Jinich inspires viewers with her love for Mexican home cooking. This month, she releases her first cookbook, also named Pati’s Mexican Table which we reviewed earlier this week. As a time out from her busy schedule, Pati took a few moments to speak to The Latin Kitchen about what first drew her to kitchen and the basics every cook needs to know. Here’s a peek into Pati’s love of Mexican food…”

To read the entire article, click here.


March 5, 2013

“In Pati’s Mexican Table, the first cookbook from Pati Jinich, Jinich is not looking for culinary tourists but converts. Host of the public television series of the same name and official chef of the Mexican Cultural Institute based in Washington, DC, Jinich shares her passion for the Mexican home-style cooking she grew up with in Mexico City…”

To read the entire review, click here.


March 5, 2013

“Growing up in Mexico City, Pati Jinich wanted to be a lot of things: a writer, a philosopher, an academic. ‘In my family, I was the youngest. I was labeled the academic,’ said the woman who did indeed grow up to write, philosophize and intently study various issues in a career as a Latin American public policy analyst.

The one thing Jinich hadn’t banked on was a career in food. But that’s what happened when her life shifted gears from think-tank wonk to Mexican food ambassador as host of the popular public television cooking show ‘Pati’s Mexican Table.’ Chef, cooking teacher, food writer (and mother of three), Jinich has emerged as one of the most passionate and articulate proponents of the simple joys of Mexican home cooking…”

To read the entire article, click here.


March 5, 2013

“Pati Jinich didn’t grow up to be a chef, although she comes from a family of accomplished cooks. She dedicated her life to politics until seven years ago when she decided she would celebrate and demystify Mexican recipes ‘without compromising their soul’…”

To read the entire article, click here.


March 4, 2013

“As a native Mexican, [Pati] drew upon her own food traditions and family memories, which are the focus of her terrific public television cooking show ‘Pati’s Mexican Table’ (the first two seasons currently air in repeats at 5 p.m. Wednesdays on OPB-Plus). This collection of recipes from the show emphasizes the sort of home cooking found throughout Mexico, along with plenty of historical anecdotes that illustrate how Mexican cooking has changed over the centuries. Unlike what most people think of as Mexican food, most of these dishes are nuanced and unfamiliar…”

To read the entire review from The Oregonian, click here.


March 4, 2013

“Pati Jinich, a chef on the ‘Mexican Table’ TV show on the PBS channel, has a very different idea of Mexican food than most people are used to.

‘Everyone knows tacos and burritos but not everyone knows the wholesome, fresh home-style cooking I grew up eating,’ Jinich said. ‘This isn’t greasy or labor-intensive; it’s the traditional cooking I knew’…”

To read the entire article, click here.


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