Patricia Jinich
Pati Jinich is a cooking teacher, food writer and chef at the Mexican Cultural Institute in Washington, D.C. She hosts the public television series Pati’s Mexican Table broadcasted nationwide and released her first cookbook, also titled Pati’s Mexican Table, in March 2013.
Recipes and Stories by Patricia Jinich
Shrimp, Mango, and Avocado Rolls
If I ever open a restaurant, this will be one of the top items on my menu.The history of cheddar cheese reflects the development of the U.S. food system
"We don't really think about it, but the history of cheddar has really affected American cheesemaking in general, and also just the food system itself in the U.S.," says cheesemonger Gordon Edgar, author of Cheddar.Chef Michael Solomonov: 'Cuisine is in motion all the time'
"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 chef Michael Solomonov of Zahav restaurant.5 tips for a family-friendly kitchen
"Design decisions can affect relationships and can affect the whole atmosphere in your house," says Gabrielle Stanley Blair, author of Design Mom and the blog of the same name.Bricklayer Tacos
Bricklayer get their name from the Spanish word albañil, or bricklayer, as tacos like these are a common meal served at lunchtime.Piggy Cookies
These cookies go by the many endearing names for pigs in Spanish: cerdito, cochinito, marranito, or puerquito. This is the recipe that is the most requested on my blog by Mexicans living abroad.Chef Margarita Carrillo Arronte: 'Mexican food is a women's thing'
Chef Margarita Carrillo Arronte, author of Mexico: The Cookbook, explains why in Mexico "men were not welcome in the kitchen many years ago."'The very definition of Mexican food is a multicultural cuisine'
Beer, bacon-wrapped hot dogs, teriyaki bowls and Tostilocos are just a few of the foods that have bounced back and forth across Mexico's borders. Gustavo Arellano, author of Taco USA, explains the multiculturalism behind Mexican cuisine.Guajillo-Soaked Crusty Bread Stuffed with Potatoes and Chorizo
PambazosIf cactus is the next food trend, we're all chasing Mexico and Italy
Writer Sam Brasch says preparing cactus is no harder than peeling a cucumber … after you get the spines off.