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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.

September 15, 2015

I’m honored to be in great company as one of the Taste Awards‘ Hall of Fame 2015 Inductees.

“The TASTE AWARDS Committee, celebrating the best in food, fashion, and lifestyle programming on television, film, online and on radio, .are pleased to announce the inductees in the third class of the TASTE HALL OF FAME…”

To read the entire list of inductees, click here.

September 13, 2015

I talked with Gabrielle Stanley Blair, author of Design Mom and the blog by the same name, about making your kitchen family friendly on The Splendid Table over the weekend. She had some great advice!

Listen in and read the article here.

September 1, 2015

“Being of Mexican and Spanish descent, I often find myself having to translate to co-workers the names of different dishes in Hispanic cuisine. However, I’m not the only one who has noticed some foods no longer need explaining since they’ve become part of the American menu.

‘I wrote a blog post, Churros Don’t Need Translating Anymore — meaning it’s not so foreign anymore,” says Pati Jinich, Costco member, chef, blogger, host of PBS’s Pati’s Mexican Table and cookbook author…”

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.

June 28, 2015

For months, Jessica Carbone’s office served as a de facto storeroom for the donated products that would eventually find a place in the demonstration kitchen within the new 45,000-square-foot ‘innovation wing’ at the National Museum of American History. Those gadgets and pricy pieces of cookware soon became sort of stress-relief objects.

‘Over the last six months, whenever anyone had a difficult meeting or something they didn’t want to work on, they’d come into my office and say, I need some retail therapy. What can I look at? ’ says Carbone, project associate for the American Food History Project…

It’s also noisy. Or was noisy in early June, when Smithsonian staffers, along with chef, cookbook author and TV personality Pati Jinich, a member of the Kitchen Cabinet advisory panel to the museum, were loading equipment into the kitchen. ‘We reconfigured the fan a bit,’ Evans says a few weeks later, ‘and the sound is completely fixed…'”

To read the entire article, click here.

June 19, 2015

I made my Berries with Lime Syrup, which is so good this time of year with all the fresh berries in season. I also talked with anchor Nick Giovanni about my learning trip to Kenya with the Global Alliance for Clean Cookstoves.

June 1, 2015

I had a blast with the ladies on The Talk making Faroladas (a Mexican take on the Philly cheesesteak) and Veggie Stuffed Avocados! We also had the Triple Orange Mexican Wedding Cookies from my cookbook and the most refreshing Sweetened Cold Pressed Coffee, I call it “Bomba.”

If you missed watching me cook with Julie Chen and Sheryl Underwood, click here for the recipes.


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