Pati Jinich is host of the popular Emmy and James Beard nominated PBS series Pati's Mexican Table, author of two cookbooks, and resident chef at the Mexican Cultural Institute in Washington, DC. This is her official website where she shares recipes from her show and new recipes in her blog, plus upcoming events, recent news, and more.
Shrimp Cocktail Pacífico Print Recipe 6 servings Cocktail de Camarones del Pacífico Ingredients 1 pound medium shrimp peeled1 cup ketchup 3/4 cup freshly squeezed lime juice 1 tablespoon Worcestershire sauce 1 teaspoon Maggi sauce or soy sauce 2 tablespoons olive oil 1/4 cup finely chopped white onion 1 jalapeño or serrano chile finely chopped, or…
“One of the great joys of my life is writing cookbooks. Danny and I are deep in development on our next cookbook, American Classics Reinvented…We think, all day long, about the way these recipes taste to us and how we can meticulously measure and write more clearly so these recipes will taste good in your…
I really enjoyed taking part in this fascinating discussion led by guest-host Jennifer Goldbeck, from the University of Maryland, on the preserving culinary culture and the merits of the United Nations’ cultural arm UNESCO’s commitment to culinary traditions. Other guests included Frank Proschan, from UNESCO, and Matt Goulding, chief editor and publisher of Roads &…
Pati takes some of the classic American meals and gives them an exotic yet homey Mexican twist. Plus, take a look as Pati helps make and then devours one of Mexico’s famed hot dogs, Richard’s in Morelia.
Nueces Garapiñadas
Brownies Extremos con Nueces Garapiñadas
Alitas de Pollo con Chipotle y Agave
Mac ‘N Cheese a la Mexicana
You know how much I love being a guest on ABC’s The Chew, and this time they invited me to stay for the whole show as a guest host! In case you missed it, click here… I make one of my favorite healthy dishes, a Mexican inspired Frittata, with help from Daphne Oz and Carla…
Tamales are it. If you’ve eaten one, you know it. Simple. When ready and steaming hot, unwrap the edible bundle and eat swiftly, no fork, no knife, bite by bite. So good. Yet as simple as it may sound to write a post about tamales, I could dedicate an entire series of cookbooks to their…