Pati discusses how she and her family will celebrate Passover this year, when the Jewish celebration arrives in a time of social distancing and a real-life plague.
Press
Pati Jinich in the 2020 finalists for the IACP Cuisinart Awards
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.
Lideres Mexicanos: Los 101 Mexicanos Globales
“Este año cuando nos encontrábamos en plena producción de nuestra lista de los 300 Líderes más Influyentes de México nos preguntamos por qué si ya hemos publicado durante tantos años una lista de extranjeros con influencia en nuestro país, no teníamos una de mexicanos en el extranjero.”
The Hedonist Magazine: Pati Jinich, The Everyday Magic of Mexican Cuisine
“Jinich tells us, ‘My relationship with food is very intense and very emotional.’ Her whole life has revolved around food. She savored every meal from breakfast to dinner, constantly wondering what she would eat next. She recounts skipping school to eat Mexican-style hot dogs and soups with her sisters, the irresistible taste of a taquito de nada (the “nothing taco,” a deliciously warm and pliable corn tortilla sprinkled with salt and rolled), tamales (a daily food which are also the feast of gods), pasta seca, flan, and so many other delectable dishes.”
PR Web: New Season of ‘Pati’s Mexican Table’ Portrays Another Side of Sinaloa
“Fresh from picking up a second James Beard Award for Outstanding TV Program this year, after taking home the award for Outstanding TV Host in 2018, Jinich felt emboldened to take on a region often equated with violence and show another side to Sinaloa’s story we don’t hear about in the news.”
The Washington Post: How to make a better bowl of guacamole
“Try topping your guacamole with fun and interesting ingredients, rather incorporating them into the guacamole itself. Jinich’s partial list of possibilities includes crab meat, chorizo, queso fresco and pomegranate seeds. This is generally where Jinich adds roasted cherry tomatoes, rather than raw, diced tomatoes.”
The New York Times: Where Should You Eat in New York? Go to These Favorite Spots
“The same guy is always there and he sees me and knows exactly what I will bring back on the train: toasted whole wheat sandwich with baked ham, swiss, mayo, mustard, ripe avocado and lots of pickled jalapeños that I requested they carry — and they did after I asked just once!”
The Washington Post: Cool, spiced Mexican horchata is the ultimate refresher for fall
“My new favorite example is horchata. The rice-and-milk beverage from Mexico will quench anyone’s thirst on a hot day, but right now for me, it’s ideal for that blurred area between summer and fall. Kind of like a short-sleeve sweater, as one of my tasters said.”
Albuquerque Journal: Exploring unseen parts of Mexico
“Food is one of the most incredible vehicles,” she says. “It allows you to break into story. Everyone has a story that deals with food. I feel like food breaks down those walls. It allows you to connect in a different way.”
El País: La fiebre del aguacate en Estados Unidos no baja
“Además es exótico, se ve precioso, tiene historias y leyendas increíbles, siento que es un ingrediente que es un icono de nuestra cultura y de nuestra gastronomía.”