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January 6, 2010 12:00 PM
"Our Local Restaurant Worldtour continues with a look at Mexican cuisine. We learn about the exquisite alchemy of mole, find the best local restaurants (not to be confused with Sal-Mex) and taquerías, and examine the links between food and culture"
Read about it and/or listen to Show
December 17, 2009 10:47 AM
"I'm a bit of a rice connoisseur. It's probably in the genes.
I know good rice when I see it, and I know great rice when I taste it.
So when I watched Mexican Cultural Institute chef Patricia Jinich unveil her arroz amarillo (yellow rice), my head began to spin.
This steamy pot of golden fluffiness looked almost too good to be true..."
To continue reading, click here.
September 17, 2009 8:32 AM
"Petite, energetic and possibly the most exuberant female chef in town, Mexican-born Patricia Jinich runs the culinary programs for the Mexican Cultural Institute, and with her contagious enthusiasm for Mexican culture and food, has attracted countless visitors to the landmark building on upper 16th Street"
To continue reading (and for recipe on coconut flan) click here
(Photo by Andrew Harnik for the Examiner)
July 10, 2009 11:39 AM
"Recently, I was lucky enough to be able to attend a vanilla class taught by Patricia Jinich, chef of the Mexican Cultural Institute in Washington, where she sauteed vanilla bean for a salad! She said that, contrary to popular belief, vanilla did not originate in Madagascar but in Veracruz, Mexico. And she shared a love story about the legend behind the pod..."
To continue reading this article and related recipe click here
June 11, 2009 8:04 PM
"You know how some people just light up a room? In Patricia Jinich's case it's more than just a smile, although hers is spectacular. Its her unique combination of grace, modesty, passion and energy that does it. She also happens to have quickly become one of my favorite cooking teachers in the city. When I finally made it to one of her classes..."
May 21, 2009 12:00 AM
To say that Patricia Jinich comes from a family passionate about food may be an understatement...
"In my family, cooking is the main thing that everybody talks about," the Bethesda resident says. As she was growing up, she recalls, "cooking was a big, exciting production -- always...Food was the main, happy topic"
Click here to read the entire article
May 8, 2009 10:12 AM
Rolled, sauced and oozing with melted cheese, enchiladas could be called the Mexican equivalent of an American burger or an Italian lasagna: a familiar dish that nearly everyone likes to eat.Click here to read the entire article.
May 1, 2009 10:15 AM
"En la reunión de redacción previa a la edición del Cinco de Mayo surgió la idea de reunir a un grupo de mexicanos que vivieran en el área y que representaran acción pura, que destacaran en sus trabajos, que reflejaran los valores, las ganas, la rebeldía y la fuerza del inmigrante que se abre camino y alcanza una meta. Surgieron nombres a borbotones. La lista final se consolidó en seis: Ricardo Juarez, activista; Patricia Jinich, chef; Gustavo Velasquez, director de la Oficina de Derechos Humanos en DC... "Click here to download article (en español)
March 31, 2009 10:23 AM
"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.
March 25, 2009 12:00 PM
"The evening highlighted the chic nightlife food of Mexico City. Chef Jinich, a vivacious and charming culinary guide, explained how modern Mexican cuisine has evolved over time, bringing together traditional Spanish and French influences. Each dish presented showcased this fusion."
September 8, 2008 10:19 AM
"Patricia Jinich, an expert on the regional cuisines of Mexico who
teaches cooking classes at the Mexican Cultural Institute in
Washington, explains the differences between the American tortilla
(predominantly flour) and the Mexican tortilla (primarily corn, except
in the north): "The burrita or the burra [Spanish for female donkey]
has one ingredient inside. It will either have chilorio or machaca. One uses dry meat, the machaca,
and the other one uses fresh meat, and it's a stew. You cook the meat
until it is very tender and it's finished off in an ancho chili sauce.
It's an exquisite ingredient in one freshly made tortilla. That's it."..."Click here to read the entire article.
