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.
They go hand in hand, Autumn and Pumpkins. In the US, I see them scary faced on Halloween, and then, sweetly dressed as pumpkin pies for Thanksgiving. Yet to me, one of their best impersonations is as Calabaza en Tacha: Pumpkin cooked in a Piloncillo Syrup. Craving Tacha, I paired two things: The pumpkin I…
With a soft, crumbly and almost sweet dough that embraces a moist, tasty and meaty filling, it is hard not to eat one after the other. These Empanadas do have a curious name though. Especially when you consider their addicting nature. I didn’t choose their name. No.The nuns from the Mexican Convent of our Lady of…
I am crazy for Tepache. Gently sweet, with an innocent hint of home brewed alcohol, a deep freshness and a gorgeous amber color. Tepache: A home made fermented drink that comes from the state of Jalisco – also breeding ground of other Mexican symbols like Tequila, Charros and Mariachis. Tepache has a base of fresh…
What to cook for the Today Show? With so many options being juggled in my head, I was growing restless as the date got closer. As I started exchanging emails with one of the producers, I began to throw ideas: what about different kinds of Salsas, variations of that irresistible cold and wet Tres Leches…
Each time I go back to Mexico City, even before the plane lands, I know there are some formal plans that can never, ever, be messed around with. They are all with my father and they all involve eating in the same places. Each single time. One of the places is El Bajío. If you…
The last time I was at the Mexico City Chapultepec Fair was 20 years ago, with my high school friends. Going back last weekend with my own growing monsters, confirmed that it is not an ordinary Fair experience, ever, regardless of one’s age. Yes, you find the balloons, with a mix of Mexican and American…
Every year, just as summer peeks its warm face in Washington DC, I begin to crave fresh fruits and vegetables Mexican street cart style. One of the times when I have enjoyed it the most was last April. We were traveling through the Copper Canyon route, on a week long trip, from Chihuahua to Sinaloa.…
I was invited to design a Cinco de Mayo menu for Ceiba Restaurant along with their Chef de Cuisine, Alfredo Solis. The invitation included teaching a class covering that menu. As always, I was eager to teach whatever I know. But as always, I learn much more as I go. This time, I also learned,…
Memories from growing up in Mexico City revolve around one celebration or another and mostly center on the foods that just had to be there. If there was no holiday, anniversary, birthday or special occasion for a formal celebration, then we celebrated the food itself. Just say the magic words and a get together would…
We came back home exhausted, after being away for a couple weeks in Canada for a big family reunion. Though we had delicious meals, trying all sorts of Canadian fare, as soon as we walked in I was ready to make some comforting, home tasting food. Few things taste more like home to me, than…