Episode 102: Foods of the Revolution

If you’re fighting a war, how do you cook food on the run? What sort of meals can you make around ranches, porches, and rustic bonfires? What might Pancho Villa or Emiliano Zapata have eaten? This episode looks at the culinary legacy of the Mexican Revolution, with recipes that include:


23comments inEpisode 102: Foods of the Revolution

  1. Barbara

    Dec 11

    Pati, I have a Mexican daughter-in-law, who has taught me how to make posole! We love it and everyone cleans up their plates for sure when we make it. Now I am going to surprise her with the Chilorio Burritas!
    I saw your show last night and braising the pork in Orange juice just knocks me out…I can’t wait until she comes again with the family and I have the Chilorio Burritas already for them…and of course I will make the
    anise ropes too as I can make them way ahead of time. They will be my Christmas cookies this year!.
    Good hearty, easy to fix food everyone loves and its not expensive either…that’s doin’ it right!

    1. Pati

      Dec 14

      Thank you for your lovely message, Barbara! I hope your daughter in law and the entire family likes all of these recipes. Thank you for trying them out.

  2. bob Nordaas

    Jun 02

    Saw your show for the first time out of Nashville and I am going to make the Cowboy Charro Beans this weekend. You have a great show and it shows that you enjoy what you are doing.

  3. Brenda

    Apr 10

    For the first step in the chilorio, about how long do you braise the pork chunks in the liquid–are you talking 20-30 minutes or more like two hours? Can you give an estimate for that step?

    1. Pati Jinich

      Apr 10

      Hola Brenda, you should braise the pork for about 40-45 minutes. You can find the written recipe here http://patijinich.com/pati_2020/2011/04/chilorio-burritas.html. Enjoy!

  4. Dennis Reppond

    Apr 06

    This was a wonderful dish and easy to prepare. We used pinto beans. Thanks Patti.

  5. Vania

    Jan 18

    Hi Patti,
    I loved this episode! I want to make the charro beans, which looked so gooooood! Any recommendations on where to buy good chorizo in DC? Thanks 🙂

    1. Pati Jinich

      Jan 19

      Thank you Vania! Yes, my favorite brand of chorizo is Logan’s Mexican chorizo. Logan’s is a local business in the metro DC area so, you should be able to find it at various stores. Here is their website, and you can contact them to see what store nearest you carries it http://www.logansausage.com/. I definitely know Panam Grocery on 14th has it (that’s where I go for mine 🙂 ).

  6. Josie

    Aug 27

    Watched your show for the first time and LOVED the historical context. What an interesting and different take on the Mexican Revolution! Can’t wait to try the recipes! Bravo!

    1. Pati Jinich

      Aug 28

      Thank you so much Josie. I am so passionate about knowing the historical aspect through which many of these meals were created. I think it just adds an incredible amount of flavor to each dish!

  7. Ann P.

    Aug 05

    Finding your show on PBS has been this summer’s hidden delight.
    I’ve tried two recipes so far and they are delightful. Today, the anise flavored cookies to go into rotation with my Anise biscotti.
    We are fortunate to have several Mexican grocery stores in Knoxville TN and I grow my own tomatillos (which made my discovery of your ‘fast’ mole using tomatillos a delight. (I just happened to have Ceylon Cinnamon in my larder as I really like it in winter in my oatmeal.)
    My poblanos are just coming in now so I am searching your page for rellenos or other poblano dishes.

    1. Pati Jinich

      Aug 08

      Ann, I find it truly exciting that you grow your own tomatillos. What a treat! I am so thrilled you have been enjoying the show. I hope you continue to find recipes that you love, and I promise an exciting second season will follow!

  8. Scott M.

    Aug 04

    Pati,I saw your show on WKNO Memphis for the first time last night…have to seek out Mexican grocery here in Memphis!That burrito looked crazy beautiful!

    1. Pati Jinich

      Aug 04

      Hola Scott, I wish you luck finding a local Mexican grocery store. I hope you find it soon so you can start cooking away!

      1. Scott M.

        Aug 07

        Is it ancho chiles?There is a mercado here in Memphis,haven’t been there yet.

  9. Aloha

    Jul 22

    growing up in tucson,az i have grown up around mexican cooking and so appreciate your show! just like down home here! thx!

  10. Camille

    Jun 26

    Watching your show for the 1st time! “foods of the Mexican Revolution” love it !!! Can t wait to try the recipes …TYVM!!

  11. Matriarchy

    May 22

    Made the Chilorio tonight, and it was great! Trying the beans later this week. I love having a guide to real Mexican food. Your cooking/teaching style made it easy for me to find the ingredients and feel confident about being successful. It was actually all food I already had on hand – even the ancho chilies – but I feel like I am seeing everyday food that Mexican families eat – not Americanized versions from fast food chains. It feels like real food that real people cook for dinner.

  12. Jaime

    May 07

    Thanks for sharing your recipes. Saw your show for the first time and everything looks so delicious!

  13. Homero

    Apr 16

    I love bacon, I love chorizo, never occurred to me to mix them together. Wonderful dish Pati! I love your show too, its become one of my favorite cooking shows.

    1. Pati Jinich

      Apr 18

      Thank you Homero!!! Oh yes: chorizo and bacon make a rocking duo : )

  14. Julissa

    Apr 16

    Finally, traditional mexican recipes. I happen to see your show for the first time today and loved how you showed us how to make the food in a slow enough way that I could actually keep up. I hope you stick to traditional recipes there are so many people who really want to learn how to make it right.

    1. Pati Jinich

      Apr 16

      Many thanks for your comments… I will! Send along any cravings that you have : )

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