Press

NPR: The Salt

“For an ‘authentic’ Cinco de Mayo meal, why not cook up crepes? ¿Que qué?! You ask. Hear me out. Crepes are a hallmark of French cuisine. And in the 1860s, French forces invaded Mexico. They came, they conquered, they cooked — then they got kicked out. Today’s Cinco de Mayo holiday commemorates the day in…

Empresarios AEM

“Porque la sazón sí importa, Pati Jinich, chef mexicana, transmite a través de su programa y sus libros el sabor de México en Estados Unidos. Es originaria de la Ciudad de México, estudió Ciencias Políticas en el ITAM. Ya casada, se fue a vivir a EE. UU., donde siguió ejerciendo su carrera e hizo una…

NBC News

“Sometimes the hardest thing to do is just be yourself. It was a risk Pati Jinich, the D.C.-based Mexican- born chef, best-selling cookbook author and television host decided to take when she went off script for her popular PBS series Pati’s Mexican Table. It had been on the air for a couple of years when…

Shelf Awareness

“Like the verb derived from the noun salsa–salsear, meaning making ‘something better, adding an extra layer of life, of seasoning, of joy’–Pati Jinich’s passion is to share the food of her native Mexico while enhancing it with her multi-ethnic heritage. Host of the PBS series Pati’s Mexican Table and official chef of the Mexican Cultural…

NWI Times

“Fans of Mexican cuisine have praised the recipes that have come out of Pati Jinich’s kitchen through the years. Jinich, host of the popular PBS Series Pati’s Mexican Kitchen, has introduced food lovers to the multi-flavors of the Mexican table and her own take on the culturally rich cuisine. Her latest book, which was released…

Houston Chronicle

“Pati Jinich is in need of a reality check. On herself. How else to explain why she couldn’t believe the accolades recently afforded her PBS cooking show Pati’s Mexican Table? When the prestigious James Beard Awards nominations were announced last month, her show was tapped as a finalist for Outstanding Personality/Host and Best Television Program…

Washington Post

“Not all that long ago, at least at the restaurants I was going to, the idea of vegetarian Mexican food was more about absence of meat than presence of vegetables. A taqueria that had several choices of meat, poultry and seafood fillings, and accompanied each with beans, cabbage, onions, peppers and the like, would merely…