PATI'S MEXICAN TABLE

June 18, 2011 11:30 AM
Episode 112: Vanilla
POSTED IN: Season One Recipes , Pati's Mexican Table
TAGS: EP112 , floating , islands , mexico , Pati Jinich , pineapple , recipes , salad , shrimp , toritos , vanilla , vanilla bean
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Vanilla only comes in a bottle, right? Oh, it's a bean!? Where on earth do I find vanilla beans and then how do I cook with them? Do I crack them open? Wait, vanilla comes from Veracruz, Mexico--not Madagascar!? This episode will explain all of that, plus share a few amazing vanilla-infused recipes, including:

Comments

Hello, I have a Mac and can't get your videos to play. Will you be making your website user friendly in the near future. I love that you bring an elegance to Mexican food.

Renee

Renee Maldonado | May 19, 2011 5:39 PM

Hi Renee,
I'm sorry you are having difficulties viewing the videos, though they should work on both pc and macs. Maybe try switching from firefox to safari (or the other way depending on which you were using). Also, if you are using an older version of firefox, you may need to update it.
Hope that helps!

Pati Jinich replied to comment from Renee Maldonado | May 23, 2011 1:13 PM

Hi Pati!
I saw your show for the first time yesterday, and let me just say that it makes me want to try all of your dishes:) I love to cook for people and all of your food seems to make every people love them and that what makes me want to do it!!! Plus you seem like a very nice person! hope to have time to see your show more every time now:)

paulina | July 17, 2011 2:22 PM

I just finished watching your episode on baking pork with banana leaves. The leaves looked like they were processed as in run through a machine to flatten and make then limp. I noticed that they had lines across them. I live in Aransas Pass, TX 20 minutes north of Corpus Christi and grow native bananas in my yard. Have any suggestions on using the leaves on my plants. I fry the bananas just as I would plantain. They are much more starchy than store bananas, not as sweet and when pressed and fried they make a good substitute for plantains.

I appreciate your program greatly.

ghansen

gary | July 17, 2011 7:00 PM

Hi Ghansen, Please feel free to use the leaves on your plant. My only recommendation would be to make sure you wash them thoroughly.

Pati Jinich replied to comment from gary | July 18, 2011 3:35 PM

Hello Pati,
I saw your show for the first time today. I currently live in Pennsylvania, but I grew up in Southern California and was raised on delicious Mexican food! It is extremely hard to find great Mexican food out here! Thank you so much for your show! It has inspired me to start cooking the delicious dishes on your show that reminds me so much of my childhood.

Thank you again
Jeremy

Jeremy | January 8, 2012 4:01 PM

Thank you Jeremy for your lovely comment!

Pati Jinich replied to comment from Jeremy | January 13, 2012 2:22 PM