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.
My first formal job, after switching careers from political analysis to cooking, was as chef and cooking instructor of the Mexican Cultural Institute in Washington DC. This was 2007. A year before, I had created a curriculum that aimed to open, one class at a time, a window into Mexican cuisine, history and culture for anybody living north of the border. What I didn’t know, when I began preparing it, was that classes were to be for a crowd of 100 people…
Tiger Pound Cake recipe from Season Six of Pati’s Mexican Table
Pollo con Limón y Naranja, Zanahorias y Papitas
Arroz con Flor de Azahar y Pepitas
Drunken Pasilla, Prune and Orange Salsa Print Recipe 3 cups salsa Salsa Borracha de Pasilla, Ciruela y Naranja Ingredients 6 to 8 pasilla chiles stemmed and seeded, about 2 ounces2 cloves garlic with husks on1 cup boiling water 1 cup beer 1 cup freshly squeezed orange juice 1 1/2 cups pitted prunes 1 teaspoon kosher…
This episode puts a twist on tequila by using it in a number of tasty, savory and sweet recipes sure to impress special guests. Mixologist extraordinaire Derek Brown shows Pati how to make one of his signature cocktails, and she uses tequila to ignite a main dish.
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…
This salsa does hurt. But just a little. Yet it goes oh-so-well with the Pollo Pibil, which together with red pickled onions makes for a delicious Yucatecan meal. A bowl of this Habanero salsa is standard on just about every table in Yucatán. Around there, people drizzle some spoonfuls, or drops, on just about everything.…
The bitter orange or naranja agria is a citrus fruit that has a peculiar bitter flavor and a very high acidity that works very well for marinades and to tenderize meats and seafood. It also has a distinct look. It is not very pretty; it’s small, with a pale, somewhat dull colored pebbly textured skin…