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February 14, 2012

“Every few months, my family gets together with a Latin group of friends and their families for a potluck.

This winter it was our turn. As tradition goes, the host brings the main dishes to the table and the others bring the rest. I eagerly announced my plans to share Mexican casseroles, also called cazuelas, budines or pasteles. The Mexicans couldn’t hide their joy — ‘Pati! De veras? Budin Azteca? Cazuela de Tamal?!’ — and quickly thought of other ‘very’ Mexican sides to pair with them. The Argentines and Costa Ricans tried to understand what ‘Mexican casserole’ meant and whether it was supposed to be any good…”

To read the entire article, click here.


January 6, 2012

“America is obsessed with television food celebrities. Somewhere along the way, we forgot that, in the kitchen, there just isn’t any substitute for passion and talent. We’ve conveniently chosen to ignore that fact that many of these ‘stars’ are neither food experts nor stars.


However, we have our own right here in DC, and she is always a star, even when there aren’t any TV cameras around.

Her name is Pati Jinich, and she is the chef and host of PBS’s Mexican Table and teaches Mexican cooking classes by the same name at the Mexican Cultural Institute that are a foodie’s dream…”

To continue reading, click here.

December 21, 2011

“From the Feast of Seven Fishes on Christmas Eve to Barbecue on Fourth of July — we’re talking holiday food traditions familiar and obscure.”


May 6, 2011

“Patricia Jinich, host of the public television series Pati’s Mexican Table, joins Latina magazine as a contributing food writer offering her unique take on Latin cuisine.  Chef Pati will contribute twice a month to Latina.com and regularly in the magazine…”

To continue reading, click here.


May 2, 2011

“Para Patricia Jinich compartir entre familiares y amigos una mesa llena de comida tradicional mexicana para celebrar el Cinco de Mayo, es una tradición que adquirió cuando emigró a este paí­s de su natal Mexico en 1997…”

To continue reading, click here:
Cinco De Mayo El Tiempo Latino.pdf


April 6, 2011

“On Mar. 30, Ambassador Arturo Sarukhan proudly introduced Mexico’s newest culinary star Patricia Jinich as the ‘culinary ambassador to the United States’ at a cocktail reception at the Mexican Cultural Center prior to the launch of ‘Pati’s Mexican Table’ which aired on WETA TV 26 on Apr. 2…”

To continue reading, click here.


March 30, 2011

“When chef and writer Pati Jinich warms up to a subject on Mexican cooking, any subject on Mexican cooking, she’ll start talking fast, her musical words barely keeping up with the thoughts racing through her head.  Her hands will become animated, as much to make a connection as to punctuate a point.  She likes to tough people lightly on the arm or, more emphatically, point at them when they say something she likes.  She laughs as if everything you say is comedic gold.

Sometimes it seems as if Pati Jinich — she prefers the informal name — could turn a misanthrope into butter or, perhaps more surprising…”

To continue reading, click here.


March 6, 2011

“Patricia Jinich, executive chef at D.C.’s Mexican Cultural Institute, spilled her big news last week at ‘The Moles of Oaxaca’ dinner, announcing the debut next month of her brand new PBS television series, ‘Pati’s Mexican Table’”…

To continue reading, click here.


February 9, 2010

“Avocados are, to me, among the most sensuous, luscious and luxurious of ingredients. Add how delicious, soft and subtly flavored they are, and you get a clear winner for Valentine’s Day.

Despite the many pounds of avocados we go through at home each week, regardless of the infinite number of cases I use for events at Washington, D.C.’s Mexican Cultural Institute, and notwithstanding that my sisters and I used them for hair and face treatments as we were growing up (all those nurturing natural oils and vitamins), I still find avocados to be wow-inducing…”

To read the entire article, click here.


January 13, 2010

“Right off the bat, you must understand: I heart chorizo. Especially the kind I grew up eating in Mexico. It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat that, once fried, becomes crisp and filling bites with bold flavors and a thousand uses.

My oldest son’s quick choice for breakfast is chorizo fried just until it browns and crisps, with a side of white toast. Add some lightly beaten eggs as the chorizo is starting to brown and some ripe and creamy avocado slices on the side, and that’s my kind of rich-tasting brunch dish. Of course chorizo is delicious in sandwiches, in tacos and quesadillas, on top of enchiladas, in mashed potatoes, as a topping for heartier salads, in some of the tastiest bean dishes I have tried, in pastas with a ton of personality and on pizzas with pickled jalapeño peppers on top…”

To read the entire article, click here.


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