Pati Jinich is host of the popular James Beard Award winning and Emmy 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.
This year Pati Jinich is nominated in the categories for Culinary Television Series (Pati’s Mexican Table) and Individual Video Online Series (#MustEat). The winners will be announced at the IACP Annual Conference, March 28, 2020 in Pittsburgh.
“Star PBS chef Pati Jinich, whose new cookbook hits bookshelves this month, reveals how to make your kitchen look as gorgeous as what’s on the plate. With its burnt-orange walls, oversize windows and festive Mexican Tlaquepaque-tile accents, PBS chef Pati Jinich’s Chevy Chase, Md., kitchen feels as bright and sunny as its vivacious owner.” To…
“Mexican chef Pati Jinich shows NPR’s Carrie Kahn how to handle those Christmas dinner turkey leftovers. She shows us how to make a mouthwatering pibil sauce for next-day sandwiches and enchiladas. If your refrigerator is still filled with surplus turkey parts, roast beef drabs or ham pickings, then listen closely. Mexican chef Patti Jinich can…
“For those of you who know my work or watch my show, you may be wondering: ‘Why is Pati writing about Kenya? Normally she’s all about Mexico!’ Well, I am making an exception for a cause that is very close to my heart: clean cooking. As a new member of the Global Alliance for Clean…
“The first time I worked with fresh masa, I was making tortillas for a Mexican feast that friends and I were preparing for New Year’s Eve. I had bought the dough from Moctec Mexican Products, the Landover company that specializes in transforming dried maize into fresh, fragrant masa. I was smitten on first sniff, even…
“Lightness is not an attribute usually associated with enchiladas, the most comforting of Mexican tortilla foods. But these enchiladas, filled with a mix of blanched seasoned chard and succulent diced chayote and covered with a classic cooked tomatillo salsa, are both light and incredibly satisfying. I didn’t skimp on oil to lighten them. When you…
“In the convents around Mexico during the colonial era, the nuns became serious cooks, says Pati Jinich, author of ‘Pati’s Mexican Table’ and host of the PBS series of the same name. The church was a major power, and it was in the kitchens of the convents where traditional Spanish recipes started to take in…
“La chef Pati Jinich comparte sus recetas de postre favoritas para las fiestas. Desde sus principios como bloguera, ahora la joven chef tiene su propio programa televisivo, Pati’s Mexican Table (PBS). ¡Mira estas delicias y prúebalas todas!…” To read the entire article, click here.
“U.S. Secretary of Education Arne Duncan will visit the Library of Congress for the final of four 2014 Let’s Read! Let’s Move! field trips in his neighborhood, which is part of a broader initiative to engage youth in summer learning and physical activity. Deputy Librarian of Congress Robert Dizard, Jr. will give welcoming remarks, and…
“When she was a teenager in the 1940s, Guadalupe Rivera Marin went to live with her father and stepmother in Coyoacán, in Mexico City, in a house that would become known for its vivid blue color, for its famous occupants and for the parties they would throw. Her father, of course, was the muralist Diego…