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.
A 3- by 3-meter window in Mexico City’s Colonia Juárez where passionate people make perfect Italian gelato using seasonal Mexican ingredients, and the result is hard to compare to anything else. It was during a dream one night that Kirén Miret (founder, co-owner and master gelato maker at Casa Morgana) decided she was going to open a gelato shop.
Mexico City’s freshest and tastiest seafood, many say. Contramar is known to be the city’s most buzzing spot for locals and foreigners alike. There’s no trip to Mexico City and no weekend well spent without lunch at Contramar. Cramped wooden chairs and small tables with white tablecloths, woven lamps, blue painted murals, a daily inspirational quote written in large font on the wall…
There are so many places to eat tacos al pastor in Mexico City and each one is unique. El Huequito’s original location on Ayuntamiento, a busy street in Mexico City’s downtown, has been serving tacos al pastor for almost 60 years. You order off the street and eat on the other side of the sidewalk at an aluminum high-top table with a variety of spicy salsas and freshly cut limes.
In Mexico, and many parts of the world, roasted turkey is mainly served during the holiday season. Imagine a place where shaved slices of juicy roasted turkey are served on a soft telera smothered with avocado and spicy rajas. This place exists, it’s located in the heart of downtown Mexico City and, here, you can devour a turkey torta during any month of the year.
From one day to the next, heirloom corn became a strong topic of conversation in Mexico. However, heirloom corn varieties have been a cornerstone of Mexican cuisine. Chefs in Mexico City, Enrique Olvera included, have been using heirloom corn in their restaurants for years to make fresh tortillas, tamales, gorditas, or other antojitos that are made after the nixtamalized corn is turned into masa.
Oaxaca is one of Mexico’s most interesting states, rich with culture, ingredients and tradition, and is home to a small and simple eatery that a big part of the country’s foodies talk about. Itanoní is basically made up of plastic chairs, tables, colorful decorations hanging from the ceiling, clay comales and señoras who have a lot of experience cooking on them.
Over 140 years ago, the Guizar family opened a small candy shop in the heart of Mexico City’s historic downtown. Dulcería de Celaya was located on Plateros Street, which is now Madero, a rarity in Mexico’s downtown core because it is only open to pedestrians. Today, the dulcería is located on Cinco de Mayo Street. This dulcería is like a hidden jewelry store that sells some of the tastiest and most delicate candy in the city.
Seven years ago, bread maker Hugo González opened up what is known to be one of the best bakeries in Mexico. As you walk along Chihuahua Street in Colonia Roma, a vibrant and historic neighborhood, the strong aroma of freshly baked bread will lure you over. Hugo studied culinary arts at Universidad del Claustro de Sor Juana, a highly esteemed culinary school in the south of Mexico City and completed his thesis on bread fermentation…
My grandpa was the first person to introduce me to this 50-year-old fonda. I’m not super keen on waking up at 5:00 in the morning, yet will wake up without a problem just thinking that I’ll soon be wrapping a fresh tortilla around all the different guisados. They open at 5:30AM and that’s when everything is the freshest. This early in the morning you’ll be bound to encounter people who sneak in a quick breakfast before work…
Now-a-days, pan francés (French toast) is commonly said in Mexico City’s culinary neighborhoods thanks to Chef Eduardo García, one of Mexico’s most creative and admired chefs, highly known for his product-focused philosophy. Lalo (Eduardo’s nickname in Spanish) grew up as a migrant worker in the US, he gained valuable kitchen experience from Chef Eric Ripert in New York.