Search the website

Press : Featured

View All Recipes

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.

May 1, 2015

“Nacida y criada en Ciudad de México, Pati Jinich creció en una familia donde la cocina era muy importante. ‘De hecho, mis tres hermanas mayores están dedicadas profesionalmente a la comida’, nos cuenta Pati. ‘Yo iba por otro camino, pues estudié Ciencias Políticas. Ayudaba a cocinar a mi mamá y mis hermanas, pero sobre todo era una gran comilona. Cuando me casé hace 18 años, y nos mudamos a Dallas, Texas, me entró una inmensa nostalgia por los platos mexicanos y me empecé a meter en la cocina… Primero repetía las recetas tradicionales y luego comencé a jugar libremente con los ingredientes. Hasta que un día abandoné mi carrera, me lancé al abismo culinario y empecé a estudiar en serio…'”

Para leer el artí­culo completo, haga clic aquí­.

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.

April 15, 2015

It’s always a treat to appear on The Kojo Nnamdi Show! I had so much fun talking to Kojo and listeners about cooking Mexican food at home.

If you missed us, you can listen in now, click here.

Or watch the whole interview right here…

January 29, 2015

I stopped by the Today Show to make a few of the avocado snacks we’ll be eating in my house for the Super Bowl. With some help from Hoda Kotb and Kathie Lee Gifford, we ended up with quite a spread: Garlic Shrimp, Fennel and Orange Guacamole; Avocado, Roasted Asparagus and Cherry Tomato Salad; and Salmon topped with Greens, Bacon and Avocado. Watch the clip right here…

Visit for breaking news, world news, and news about the economy

To get the recipes, click here.

January 23, 2015

I always have so much fun being a guest on The Chew. This time, I made my Bricklayer-Style Tacos with Daphne Oz.

In the first clip, we make the filling (I think they liked the bacon in it)…

In the second clip, we assemble our tacos on fresh tortillas, top with some avocado slices, and eat…

Want to try some, too?

To get the recipe, click here.

December 6, 2014

“In the convents around Mexico during the colonial era, the nuns became serious cooks, says Pati Jinich, author of ‘Pati’s Mexican Table’ and host of the PBS series of the same name. The church was a major power, and it was in the kitchens of the convents where traditional Spanish recipes started to take in local ingredients; many Mexican classics like mole poblano and chiles en nogada supposedly came from the convents.

Rompope reportedly was invented in the convent of Santa Clara, in Puebla. ‘Puebla is known as the city of sweets,’ Jinich says, and the nuns had a reputation for ‘an incredible sweet tooth. . . . They brought all the Spanish recipes, the flans and the sweets made with almonds . . . and started mixing the Spanish recipes that were heavy on the sugar and milk — which was very uncommon for Mexico — with Mexican ingredients’…”

To read the entire article, click here.

December 5, 2014

“La chef Pati Jinich comparte sus recetas de postre favoritas para las fiestas. Desde sus principios como bloguera, ahora la joven chef tiene su propio programa televisivo, Pati’s Mexican Table (PBS). ¡Mira estas delicias y prúebalas todas!…”

To read the entire article, click here.

Home | About Pati | TV Show | Cookbook | Pati’s Blog | Contact | Terms of Use & Privacy Policy
© 2010-2015 Mexican Table, LLC. All rights reserved.
Newsletter Sign Up