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February 2, 2016

Excited to share my one simple tip that will totally transform your guacamole!

Learn how to get your table ready for Super Bowl Sunday or any party here.

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




“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.

December 21, 2015

Pati Jinich interviews Michael Solomonov, chef of Zahav restaurant and co-author of a book by the same name, about his connection to Israel and its influence on his dishes.

“‘It’s really difficult, especially in a place like Israel, which is the cultural crossroads for many different people, to pinpoint a few things that make up Israeli food,’ says [Solomonov]…”

Listen to the rest of the story here.

December 3, 2015

“And finally we talked to Pati Jinich, who still remembers the moment disaster struck in her kitchen. “I just felt cold sweat dripping down my forehead,” she says.

Jinich is the chef at the Mexican Cultural Institute in Washington, D.C., which is still the site of her worst-ever day in the kitchen. She had just done a cooking demonstration — a dish of duck breasts in a sweet sauce. There were 120 people there watching. The plan was to serve them the same dinner she had just created.

She was going to “sear [the duck breasts] over very high heat until the skin crisped and became golden brown.” Then she would flip them over and finish them off in the oven.

But the major fail came between those two steps. The duck was seared. The oven was heated, and then it shut off…”

Read how I turned the disaster around here

October 30, 2015

“Pati Jinich, host of the PBS cooking show, Pati’s Mexican Table, donated her grandmother’s pewter salsa bowl to [the Jewish Historical Society of Greater Washington’s] collection this summer. Although salsa is far from a traditional Jewish food, its mixture of tomatoes, peppers, onions, and spices is appropriate for the blend of cultures that characterize so many members of the Washington area’s Jewish community.

Jinich (pronounced HEE-nich) is the granddaughter of Jewish refugees from Eastern Europe, was born and raised in Mexico, and came to Washington 15 years ago after a stint in Dallas.

‘I’m doing what I was meant to be doing,’ said Jinich, who has also taught Mexican-Jewish cooking classes at the Lubavitch Center. ‘I get a lot of emails from people looking for long-gone recipes of food that their grandmothers used to make. I feel like I’m helping build bridges and breaking myths about what Mexicans are and what Mexican food is…”

To read the entire article, click 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.

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