Press

The New York Times: A Taste of Passover, With a Mexican Accent

“Patricia Jinich teaches regional Mexican cooking at the Mexican Cultural Institute here. But at the Lubavitch Center recently she showed about 70 Jewish women how to cook for Passover. She made gefilte fish in a Veracruz sauce of tomatoes, pickled peppers, olives and capers, and spoke of how her Polish grandfather loved to wrap fresh,…

The Weekly Standard: Tortilla Nation

“Patricia Jinich, an expert on the regional cuisines of Mexico who teaches cooking classes at the Mexican Cultural Institute in Washington, explains the differences between the American tortilla (predominantly flour) and the Mexican tortilla (primarily corn, except in the north): “The burrita or the burra [Spanish for female donkey] has one ingredient inside. It will either have chilorio or machaca.…