April 9, 2011 11:30 AM
Episode 102: Foods of the Revolution
POSTED IN: Season One Recipes , Pati's Mexican Table
TAGS: Beans , Burrita , Burrito , Charro , Chilorio , Cowboy , Dessert , EP102 , Foods , Guacamole , Jinich , Main , Mexican , Pati , Patricia , recipe , Revolution , Rosquitas , Table
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If you're fighting a war, how do you cook food on the run? What sort of meals can you make around ranches, porches, and rustic bonfires? What might Pancho Villa or Emiliano Zapata have eaten? This episode looks at the culinary legacy of the Mexican Revolution, with recipes that include:

Finally, traditional mexican recipes. I happen to see your show for the first time today and loved how you showed us how to make the food in a slow enough way that I could actually keep up. I hope you stick to traditional recipes there are so many people who really want to learn how to make it right.

Julissa | April 16, 2011 12:17 PM

Many thanks for your comments... I will! Send along any cravings that you have : )

Pati Jinich replied to comment from Julissa | April 16, 2011 2:49 PM

I love bacon, I love chorizo, never occurred to me to mix them together. Wonderful dish Pati! I love your show too, its become one of my favorite cooking shows.

Homero | April 16, 2011 6:44 PM

Thank you Homero!!! Oh yes: chorizo and bacon make a rocking duo : )

Pati Jinich replied to comment from Homero | April 18, 2011 6:55 PM

Thanks for sharing your recipes. Saw your show for the first time and everything looks so delicious!

Jaime | May 7, 2011 3:56 PM

Made the Chilorio tonight, and it was great! Trying the beans later this week. I love having a guide to real Mexican food. Your cooking/teaching style made it easy for me to find the ingredients and feel confident about being successful. It was actually all food I already had on hand - even the ancho chilies - but I feel like I am seeing everyday food that Mexican families eat - not Americanized versions from fast food chains. It feels like real food that real people cook for dinner.

Matriarchy | May 22, 2011 9:05 PM

Watching your show for the 1st time! "foods of the Mexican Revolution" love it !!! Can t wait to try the recipes ...TYVM!!

Camille | June 26, 2011 4:46 PM

growing up in tucson,az i have grown up around mexican cooking and so appreciate your show! just like down home here! thx!

Aloha | July 22, 2011 12:43 PM

Pati,I saw your show on WKNO Memphis for the first time last night...have to seek out Mexican grocery here in Memphis!That burrito looked crazy beautiful!

Scott M. | August 4, 2011 10:20 PM

Hola Scott, I wish you luck finding a local Mexican grocery store. I hope you find it soon so you can start cooking away!

Pati Jinich replied to comment from Scott M. | August 4, 2011 10:42 PM

Finding your show on PBS has been this summer's hidden delight.

I've tried two recipes so far and they are delightful. Today, the anise flavored cookies to go into rotation with my Anise biscotti.

We are fortunate to have several Mexican grocery stores in Knoxville TN and I grow my own tomatillos (which made my discovery of your 'fast' mole using tomatillos a delight. (I just happened to have Ceylon Cinnamon in my larder as I really like it in winter in my oatmeal.)

My poblanos are just coming in now so I am searching your page for rellenos or other poblano dishes.

Ann P. | August 5, 2011 11:05 AM

Is it ancho chiles?There is a mercado here in Memphis,haven't been there yet.

Scott M. replied to comment from Pati Jinich | August 7, 2011 1:59 PM

Ann, I find it truly exciting that you grow your own tomatillos. What a treat! I am so thrilled you have been enjoying the show. I hope you continue to find recipes that you love, and I promise an exciting second season will follow!

Pati Jinich replied to comment from Ann P. | August 8, 2011 11:45 AM

Watched your show for the first time and LOVED the historical context. What an interesting and different take on the Mexican Revolution! Can't wait to try the recipes! Bravo!

Josie | August 27, 2011 12:15 PM

Thank you so much Josie. I am so passionate about knowing the historical aspect through which many of these meals were created. I think it just adds an incredible amount of flavor to each dish!

Pati Jinich replied to comment from Josie | August 28, 2011 9:33 PM

Hi Patti,
I loved this episode! I want to make the charro beans, which looked so gooooood! Any recommendations on where to buy good chorizo in DC? Thanks :)

Vania | January 18, 2012 6:37 PM

Thank you Vania! Yes, my favorite brand of chorizo is Logan's Mexican chorizo. Logan's is a local business in the metro DC area so, you should be able to find it at various stores. Here is their website, and you can contact them to see what store nearest you carries it I definitely know Panam Grocery on 14th has it (that's where I go for mine :) ).

Pati Jinich replied to comment from Vania | January 19, 2012 9:48 AM

This was a wonderful dish and easy to prepare. We used pinto beans. Thanks Patti.

Dennis Reppond | April 6, 2012 11:36 AM

For the first step in the chilorio, about how long do you braise the pork chunks in the liquid--are you talking 20-30 minutes or more like two hours? Can you give an estimate for that step?

Brenda | April 10, 2012 2:48 PM

Hola Brenda, you should braise the pork for about 40-45 minutes. You can find the written recipe here Enjoy!

Pati Jinich replied to comment from Brenda | April 10, 2012 5:36 PM

Saw your show for the first time out of Nashville and I am going to make the Cowboy Charro Beans this weekend. You have a great show and it shows that you enjoy what you are doing.

bob Nordaas | June 2, 2012 10:41 AM