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October 13, 2011

13 OCTOBER 2011
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

For this session, we are delighted to welcome Chef Jose Ramon Castillo, considered to be one of the top chocolatiers in Mexico and has done extensive research and cooking with cacao-based products.  The menu will use only local ingredients paired with cacao.  From soup to dessert, you will learn how cacao is processed and experience its surprising versatile flavor.

To register and for more information click here.

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The Cacao Route

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September 11, 2011
11 SEPTEMBER 2011
2:30 to 4:30 PM

I will be speaking for the Culinary Historians of Washington, DC about Mexican culinary traditions. 

The talk will discuss the importance of September, the month of Mexico’s Independence, and it’s significance towards Mexican cooking. 

For more information click here.


July 24, 2011

24 JULY 2011
2:00 to 5:00 PM

The Smithsonian’s National Museum of the American Indian will be hosting the second annual Living Earth Festival this July. 

On July 24th, from 2 pm to 5 pm, there will be an Iron Chef-style cooking competition at the museum’s outdoor amphitheater between Mitsitam Cafe’s executive chef, Richard Hetzler, and Don McClellan, the executive chef at Atria Vista del Rio in Albuquerque, N.M. 

I am honored to have been invited as a guest judge for the competition along with Scott Drewno, of The Source by Wolfgang Puck and Brian Patterson, chef instructor at L’Academie de Cuisine.

Come join us for the competition!  You will also learn to create American Indian dishes and see live food demonstrations with farmers and artisans from the Hopi, Tesuque Pueblo and Tuscarora tribes!

For more information click here.


July 10, 2011

10-12 JULY 2011
10:00 AM to 5:00 PM

Come join me at the Summer Fancy Food Show 2011!  Located in the Walter E. Washington Convention Center in Washington D.C. is North America’s largest specialty food and beverage event.  I will be running the kitchen for the Mexico Pavilion and offering many appetizers for you all to try, I hope to see you there!

For more information click here.

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Fancy Food Show

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June 24, 2011

24 JUNE 2011
9:45 AM ET on NBC.

It was such a blast last year to visit the set of the Today Show. I’m thrilled to come back this Friday! I will cook up yummy Mexican food that’s perfect for the summer.

Be sure to tune in! I’ll do my best to give you some great ideas.


May 25, 2011

25 MAY 2011
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

In Mexico, every meal is a cause for celebration, in this session we will share the preferred dishes served at special occasions.  Fany Gerson, who recently published My Sweet Mexico, will join in on the fun by pairing drinks and desserts with Pati’s menu.

To register and for more information click here.

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Festive Mexico

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February 24, 2011

24 FEBRUARY 2011
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

Chef Alejandro Ruiz, utmost expert on Oaxacan food and moles, will do us the honor of joining us for this class: Straight from Oaxaca, from the Award winning Casa Oaxaca restaurant, he will come to share his food and expertise!

An intoxicating blend of chocolate, chiles, garlic, onions and nuts and so
much more.

Oaxaca is known as the land of the “seven moles”. But a quick visit to that
enchanting, incredibly diverse state will reveal that there are many more
than that. Comprising an infinite rainbow of earthy colors such as black,
brown, brick red, yellow and green and varying textures and ingredients.

The region’s moles which include, negro, rojo, coloradito, chichilo, verde,
amarillo, mancha manteles, almendrado, pipian, de Castilla use a variety of
chiles, almonds, raisins, pumpkin seeds, tomato, garlic, onions, plantains,
chocolate, spices, chile seeds and a wide array of ingredients. From the
incredibly complex and laborious to the simplest with just a handful of
ingredients, this is a class sure to surprise and please all your senses.

To register and for more information click here.



December 9, 2010

9 DECEMBER 2010
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

The Mexican Revolution shook the ground the country stood on.  As Revolutionaries, soldiers and rebels moved throughout the country a new kind of cooking emerged: Food on the run!  Come taste the exquisite inventions and creations made in ranches, porches, rustic bonfires and by traveling cooks to feed men, and women, who were for years on the run.  Learn the true origins and flavors of the Burrito, the famous Discada Norteña, the Charro Beans.  Drink some of the wholesome and filling drinks revolutionaries took along battles and sweets they carried in their jackets.

To register and for more information click here


September 23, 2010

23 SEPTEMBER 2010
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute

After three centuries of living as a Spanish Colony, Mexico shook off its leash from the Spanish crown.  However, Mexico’s kitchens were deeply transformed by ingredients and cooking techniques brought by the Spaniards like rice, wheat, milk products, pork, chicken, olives, capers, Old World spices and olive oil.

As Mexico celebrated its re-birth as an independent nation, a whirlwind of dishes covered in the colors of the flag and filled with native symbols were created.  Yet ironically, many couldn’t be made without some of Spains’ inherited elements, now ingrained in our cooking,  and too good and delicious to be left out. From Mexico’s most popular rice dishes as the Green Poblano, Red Tomato, and Mexican White, to all sorts of Chiles stuffed with the flavors of the coasts of Spain, Mexican identity was transformed and enriched at the table.

To register and for more information click here.


May 13, 2010

13 MAY 2010
6:30 to 9:00 PM

Cooking class and tasting dinner at the Mexican Cultural Institute

Have you ever wondered what happens when you combine edible flowers and chiles? Mexican cuisine can tell you a lot from this combination! Come learn about the edible side of exotic flowers and the wondrous depth of a variety of chiles. You will be surprised: Not all that you can make with chiles is spicy…

For more information and to register click here.


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