“Patricia Jinich teaches regional Mexican cooking at the Mexican Cultural Institute here. But at the Lubavitch Center recently she showed about 70 Jewish women how to cook for Passover.
She made gefilte fish in a Veracruz sauce of tomatoes, pickled peppers, olives and capers, and spoke of how her Polish grandfather loved to wrap fresh, warm tortillas around gribenes (chicken cracklings with fried onions) with a side of guacamole.
Some of the women were in long dresses, with their heads covered. Ms. Jinich, 37, had on a Mexican huipil blouse with red and green trim under her chef’s jacket.
Still, she said, ‘The Yiddische mama and the Mexican mama have lots in common.'”
Click here to read the entire article. Check out the recipe for Mushroom-Jalapeño Matzo Ball Soup.
Comments
2comments inThe New York Times: A Taste of Passover, With a Mexican Accent
Sima Goldfarb
Dec 03
Querida Pati:
Yo soy la mama de Nathalie y de William y me complace decirte que prepare tu receta de “Chicken with apricot, tamarind and chipotle sauce”, para una cena familiar en Miami, y fue un total exito!!! Es realmente fabuloso. (Uno de los invitados comento que era el pollo mas sabroso que habia comido en su vida…….). Gracias mil y espero que nos veamos de nuevo en nuestro proximo viaje a Washington.
Pati Jinich
Dec 03
Me da muchisimo gusto Sima! Espero que nos veamos por aqui en DC muy pronto…
Saludos y espero que siga probando mas recetas!