Episode 112: Vanilla

Vanilla only comes in a bottle, right? Oh, it’s a bean!? Where on earth do I find vanilla beans and then how do I cook with them? Wait, vanilla comes from Veracruz, Mexico–not Madagascar!? This episode will explain all of that, plus share a few amazing vanilla-infused recipes, including:


9comments inEpisode 112: Vanilla

  1. Nita Gatia

    Feb 18

    Hi Pati. I love all your shows. But where do you get your vanilla from on your episode #408 ? You mentioned it on your show but I couldn’t quite understand what you were saying. Please help me and tell me where in Mexico they have the best vanilla and where to get it from and how to get it as well. God bless you and your family and thank you for your wonderful shows ❣️

    1. Pati

      Feb 19

      I usually use a great brand that comes straight from Papantla called Gaya. Though I don’t know where exactly they sell it…try looking online or at your local Latin/International market. Here’s some more information, Nita: http://patijinich.com/pati_2020/vanilla/

  2. Jeremy

    Jan 08

    Hello Pati,
    I saw your show for the first time today. I currently live in Pennsylvania, but I grew up in Southern California and was raised on delicious Mexican food! It is extremely hard to find great Mexican food out here! Thank you so much for your show! It has inspired me to start cooking the delicious dishes on your show that reminds me so much of my childhood.
    Thank you again

    1. Pati Jinich

      Jan 13

      Thank you Jeremy for your lovely comment!

  3. gary

    Jul 17

    I just finished watching your episode on baking pork with banana leaves. The leaves looked like they were processed as in run through a machine to flatten and make then limp. I noticed that they had lines across them. I live in Aransas Pass, TX 20 minutes north of Corpus Christi and grow native bananas in my yard. Have any suggestions on using the leaves on my plants. I fry the bananas just as I would plantain. They are much more starchy than store bananas, not as sweet and when pressed and fried they make a good substitute for plantains.
    I appreciate your program greatly.

    1. Pati Jinich

      Jul 18

      Hi Ghansen, Please feel free to use the leaves on your plant. My only recommendation would be to make sure you wash them thoroughly.

  4. paulina

    Jul 17

    Hi Pati!
    I saw your show for the first time yesterday, and let me just say that it makes me want to try all of your dishes:) I love to cook for people and all of your food seems to make every people love them and that what makes me want to do it!!! Plus you seem like a very nice person! hope to have time to see your show more every time now:)

  5. Renee Maldonado

    May 19

    Hello, I have a Mac and can’t get your videos to play. Will you be making your website user friendly in the near future. I love that you bring an elegance to Mexican food.

    1. Pati Jinich

      May 23

      Hi Renee,
      I’m sorry you are having difficulties viewing the videos, though they should work on both pc and macs. Maybe try switching from firefox to safari (or the other way depending on which you were using). Also, if you are using an older version of firefox, you may need to update it.
      Hope that helps!

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