“Fue una aventura, porque yo desde niña no iba a Baja California y me encontré con un mundo mexicano que se está innovando, que se está redefiniendo, lleno de gente aventurera, te encuentras a gente de todo el país, como que es un microcosmo de México que está en ebullición, manifestó.”
The Produce News: FPAA to hold first Women’s Leadership Invitational at 50th Nogales Produce Convention
“The Fresh Produce Association of the Americas will be celebrating the first ever Women’s Leadership Invitational during its 50th fall convention. The event will feature women from all walks of life who inspire and lead the way in the produce industry. The agenda for this year’s convention is packed with educational sessions and networking events…
Cincinnati The Enquirer: Pati Jinich was in Cincinnati for just 24 hours. Here’s what the PBS show host ate
“With Twitter by her side and a slew of other foods to try, Jinich is sure she will be visiting Cincinnati again. She said that being here, and trying the city’s unique dishes, made her want to continue this type of travel elsewhere. ‘There are just so many things I haven’t tried,’ Jinich said. ‘I…
Fresh Plaza: FPAA to hold first ever women’s leadership invitational
“Pati Jinich, keynote speaker for this year’s convention and host of PBS series “Pati’s Mexican Table” as well as a James Beard award winner, will talk about her challenges and secrets to success as a woman entrepreneur.”
PR Web: New Season of “Pati’s Mexican Table” Explores Border Region
“Every single story is one that inspires, one that speaks of resilience, courage, reinvention, adventure and building community through the food, Jinich said.”
Univision: Pati Jinich, inicia un nuevo viaje a través del ‘México de sus sabores’
“La cocina mexicana es muy bondadosa, está llena de sabores, de colores, de olores, que nos llevan a la nostalgia y que nos mantiene unidos como la gran familia que somos los mexicanos y que nos convierte en los mejores anfitriones que hay en el mundo y para mí que llevo ya muchos años viviendo fuera de…
AARP The Magazine: Pati Jinich Feels Free in the Kitchen
“Being an immigrant to the U.S., and having had my grandparents be immigrants to Mexico from Eastern Europe, has given me this huge sense of gratitude and a sense of not taking any opportunity for granted. I love it here. It’s become a second home. And when I’m in the kitchen, I feel free.”
The Washington Post: A guide to dried chile peppers — your secret flavor weapon in the kitchen
“Jinich says home cooks should be thinking about dried chiles more as a fruit or vegetable than as merely a vehicle of heat, especially because some aren’t hot at all. Indeed, upon opening a bag of dried anchos for one of Jinich’s salsas, I immediately caught a whiff of prunes. Depending on your imagination or…
El Diario NY: La chef Pati Jinich te lleva a comer a Baja California
“Cada episodio que hicimos tiene como protagonista a personas fascinantes, con historias dignas de una película. Todas han tomado riesgos de empezar cosas nuevas, de traer a sus familias, de aventurarse, de buscar oportunidades”, resalta Jinich. “Por eso allí se consigue una de las cocinas más innovadoras del país, con una combinación de tradición e…
Pittsburgh Post-Gazette: A blender is the key ingredient to this easy, flourless chocolate cake
“‘I come from a family of girls. We are four sisters who are very close to one another,’ she says. She wanted to make that sisterhood experience and memories of it meaningful and recreated a dense flourless chocolate cake that she and her sisters loved to order at a restaurant, now closed, near Mexico City…