Search the website

Press : Featured

View All Recipes
Featured
Clips


January 25, 2016

Thrilled to share my love of Avocados from Mexico with Elmo, Cookie Monster, and the Sesame Street gang! So many ideas for avocado-licious recipes.


January 25, 2016

So great to collaborate with Avocados from Mexico to teach my new friends from Sesame Street tips on healthy eating.


January 25, 2016

I never thought I would be counting my 1, 2, 3’s with these adorable monsters and after doing it, I think I could repeat the counting on and on and on…


December 28, 2015

10296286_10153770082137380_9069888138395289808_o

1919108_10153770091262380_6523564984284110061_n

10530760_10153770081622380_4507375848352248346_n

“Mexican chef Pati Jinich shows NPR’s Carrie Kahn how to handle those Christmas dinner turkey leftovers. She shows us how to make a mouthwatering pibil sauce for next-day sandwiches and enchiladas.

If your refrigerator is still filled with surplus turkey parts, roast beef drabs or ham pickings, then listen closely. Mexican chef Patti Jinich can spice up even the driest of Christmas leftovers with a special sauce called pibil. It’s delicious, rich and easy to make…”

If you missed it, read or listen to the rest of the story (and the recipe!) here.


October 8, 2015

I always have a blast cooking with Kathie Lee Gifford and Hoda Kotb on the Today Show.This time I made the Chipotle Chicken Pasta Casserole that my boys always devour.

I really like the aprons we wore this time. Aren’t they cute?

Pati with Hoda Kotb and Kathie Lee Gifford from the Today Show

(Photo courtesy Anthony Quintano)

For the recipe, click here.


October 6, 2015

“For those of you who know my work or watch my show, you may be wondering: ‘Why is Pati writing about Kenya? Normally she’s all about Mexico!’

Well, I am making an exception for a cause that is very close to my heart: clean cooking. As a new member of the Global Alliance for Clean Cookstoves’ Chef Corps, I have committed to raising awareness about the deadly risks billions of people face around the world from cooking.

For those of us fortunate enough to have modern kitchens and amenities, cooking might not seem all that dangerous. But for the nearly 3 billion people around the globe who still rely on food prepared the way our ancestors cooked — using solid fuels like wood over an open fire or primitive stove — cooking can be a life-threatening task…”

To read the entire article, click here.


July 14, 2015

“The first time I worked with fresh masa, I was making tortillas for a Mexican feast that friends and I were preparing for New Year’s Eve. I had bought the dough from Moctec Mexican Products, the Landover company that specializes in transforming dried maize into fresh, fragrant masa. I was smitten on first sniff, even after paying nearly $10 for the five-pound bag of white corn masa.

Consciously or not, I had developed an opinion that fresh masa was virtually foolproof, far easier to turn into tortillas than dough made from masa harina, the corn flour available for about $3 for a four-plus-pound bag of Maseca. But as I pressed the dough into tortillas for the griddle, I quickly learned that this fresh product is not the masa equivalent of a Gabriel García Márquez novel, so magical that it’s immune to the physical laws of the universe…

I turned to cookbook author and television host Pati Jinich for help. I explained my New Year’s Eve masa mess and asked whether the fresh stuff requires specialized handling compared with dough made with masa harina. She said no, but then offered a confession: This native of Mexico prefers the taste of reconstituted masa harina over the full-throttle flavors of fresh masa. The former resonates deeply with Jinich; it represents home, family, childhood…”

To read the entire article, click here.


May 8, 2015

I made Huevos Rancheros and Skillet Corn Bread, special for Mother’s Day, with Alan Tacher on Univision’s Despierta America. I had a blast! Watch here, and you will see…


May 5, 2015

With some help from Daphne Oz, I made the tastiest Shrimp & Avocado Enchiladas on The Chew for Cinco de Mayo! If you missed the episode, you can watch right here.

Part 1…

Part 2…

Want to make those enchiladas, too? Get the recipe, click here.


April 28, 2015

“Lightness is not an attribute usually associated with enchiladas, the most comforting of Mexican tortilla foods. But these enchiladas, filled with a mix of blanched seasoned chard and succulent diced chayote and covered with a classic cooked tomatillo salsa, are both light and incredibly satisfying.

I didn’t skimp on oil to lighten them. When you prepare tortillas in oil that is hot enough, they absorb only a small amount. When I tested the recipe, I used about one-third of a cup of oil to get a half-inch of depth in the pan. After quickly frying 18 tortillas, I found that most of the oil remained in the pan, not weighing down the tortillas.

I take my enchilada-making cues from Pati Jinich, host of ‘Pati’s Mexican Table’ on PBS. Her instructions for frying are infallible. In the past, I’ve had trouble with tortillas cracking as I rolled them up, but because they were quickly fried, they remained light and intact…”

To read the entire article, click here.


Home | About Pati | TV Show | Cookbook | Pati’s Blog | Contact | Terms of Use & Privacy Policy
© 2010-2016 Mexican Table, LLC. All rights reserved.
 
Newsletter Sign Up