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February 11, 2016

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Thrilled to have a sneak peak into Season 5 featured in Milenio Yucatan!

Click here to read more! (En español)

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Milenio Yucatan

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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.


December 28, 2015

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“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 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 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.


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