The Washington Post: Pati Jinich: Made for TV


The Washington Post: Pati Jinich: Made for TV

“When chef and writer Pati Jinich warms up to a subject on Mexican cooking, any subject on Mexican cooking, she’ll start talking fast, her musical words barely keeping up with the thoughts racing through her head.  Her hands will become animated, as much to make a connection as to punctuate a point.  She likes to tough people lightly on the arm or, more emphatically, point at them when they say something she likes.  She laughs as if everything you say is comedic gold.

Sometimes it seems as if Pati Jinich — she prefers the informal name — could turn a misanthrope into butter or, perhaps more surprising…”

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16 comments on “The Washington Post: Pati Jinich: Made for TV

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  1. I think I recognize the music theme to your TV show. Is it Javier Mendoza? When I used to go see him live he was based in St. Louis. Just wondering…

  2. What a lovely article! Congratulations on all the successes that come from your hard work. On a different note, I would love to know if you have any suggestions for sources that give thoughtful and intelligent analysis of politics in Mexico, as well as relations between Mexico and the U.S. As a former political analyst I thought you might have some good ideas. Thanks again for all the great recipes, and for sharing the culture behind them. Hearing from you is always a delightful experience.

  3. Love your recipes and your style. I have tried to reproduce your menus and had great success as part to your ability to present each recipe easily. I miss my Mexico trips and the foods as I am no longer in a relationship with a lovely lady from Mexico, but your programs bring back great memories of the sites, smells and wonderful Tastes of Mexico. Gracias

    Vincent K

  4. Hi!Pati
    I was going through some channels and came across your show. You where making flan,and some other delicious recipies. I was wondering if you had any cookbooks that i can purchase? Thank You.

  5. Hola Pati!
    I grew up in Md. and now live in Virginia, so it’s nice to see a “local” girl succeeding!! I would like to request that you include a good recipe for green pozole with pork in your cookbook; and please don’t hold back on the spices in your recipes; americans are learning to appreciate more “picoso” flavors. I hate seeing recipes called authentic that are “dumbed down” for american tastes. I have not seen this with your recipes. After all, tips can be included to tame hotter dishes without destroying them. Many cooks have been called authentic, but in my opinion, they have all tried to play to an american audience, and the recipes suffer as a result. If my comments duplicate, i apologize, as i see you read them all. i tried to leave a comment a bit back, and am not sure it posted. Anyway, many thanks for your recipes and i am looking forward to buying your cookbook!! Besos!

    1. Hey Joyce,
      Thanks for the sweet comment! I’ll see what I can do, lookout for a recipe on the website too! I’m trying to get you cookbook ready as soon as I can!

  6. I watched on Saturday May 7th. It was on the show where she made mushroom casadias. Pati made a tomato sauce w/ red chili’s, fresh tomatoes, garlic and some other things and put it in the blender. Then she strained it and used it as a sauce. What is it called so I can look up the recipe? Love the show.
    C. H.

  7. Pati, I watched your show last week and I love the way you explain everything. You prepared your sister’s recipe of chicken with chipotle, tomatillo. Being diabetic, I thought I could try it without worrying about having too many carbs.Thank you and I hope to see more recipes that are healthy for diabetics!

  8. Hi Pati,
    I’m glad that I found your show in PBS.I have been married to my husband who is Mexican for 13 years and still not able to cook Mexican meals.Now watching your show I will start cooking more of your recipes for my husband and daughter who also loves Mexican food.Thank you.

  9. I was delighted to find your show on PBS! I had seen Paula Deen’s show when you were a guest. She is a formidable person, but you held your own very well and I was impressed. I grew up close to the Mexican border and traveled and ate my way throughout Mexico. (Sometimes I think I should wear a tee shirt that says, I’m only here for the food so I can learn the culture.) I’m always on the lookout for authentic Mexican recipes and can’t wait to try your recipes and read your cookbook. When I’m asked where to find great Mexican food in Colorado Springs, I always say my house!
    BTW, I grew up with Mexican Wedding Cookies. My mother made them every Christmas in crescent shapes with dough made of a mixture of flour and corn starch, laden with pinon nuts. They melted in your mouth.
    May you have continued success while I get to reap the rewards. Thanks!

    1. Cynthia,
      Oh, thank you so much for your very generous message. I hope you enjoy the recipes on the blog and on the show in the meantime. I’ve never tried the Wedding Cookies with pine nuts, that is a marvelous idea!