“When running the culinary program for the Mexican Cultural Institute, part of the Mexican embassy, Pati Jinich teaches classes on a variety of themes, concocting elaborate dinners based around a particular region of the country. But sometimes she’s happiest when preparing a big breakfast for the Institute’s staff meal.
‘In Mexico, breakfast is an important meal; breakfast and lunch are huge, and dinner is very light,’ explains Jinich, a native of Mexico and a familiar face to those who know her cookbooks and her PBS series, ‘Pati’s Mexican Table'”…
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Eater DC: Cooking Mexican Breakfast with Pati Jinich
CBS’ The Talk is having a food festival! I made Scrambled Egg Packets with Black Bean Sauce for Mexican Brunch, with help from hosts Sheryl Underwood and Julie Chen. We also had Avocado and Hearts of Palm Chop-Chop Salad and some Triple Orange Mexican Wedding Cookies for dessert. In case you missed all the fun, click here.
I made Scrambled Egg Packets with Black Bean Sauce for breakfast this morning on the Better Show with host JD Roberto! We started by cooking black beans from the pot, or frijoles de olla, to make the sauce. You can watch the first segment right here…
In the second segment, we cook the eggs, wrap them in warm tortillas, and top them with the bean sauce, cream, and cheese. I also give JD a few tips like how to give your tortillas more humpf! Finish watching here…
The breakfast of your dreams, prepared by Pati and her sister Alisa. This episode includes both quick, simple dishes and ones meant for a deliciously messy morning feast.
“All I want is a hamburger, a hot dog, a Pizza, a nice big steak, some Texas style bar-b-q and a big plate of pancakes… no tacos or anything Mexican ok?” My dad said, after devouring the welcoming meal I prepared for him, which happened to be Tacos de Guisado.
Guisados are Mexican style stews, which can be ladled into warm corn tortillas. There are plenty of Fondas or small restaurants that specialize in them throughout Mexico. Since my dad loves them, I received him with three of his favorites: Chicken Tinga heavy on the chipotle, beef cooked in a green salsa with cubed potatoes and nopalitos, cactus paddles, sauteed with onion, Guajillo Chilies and corn. There were also refried beans and white rice, as they are such friendly sides to tacos.
After he made it clear that he didn’t want anything Mexican for the next three days, making me laugh so hard along the way, we set off to satisfy his cravings.
Continue reading Mexican Style Eggs: A la Papi