Podcasts about mexican table

Pati Jinich is an award-winning chef, bestselling author, host of Pati Jinich Explores Panamericana, and our incredible guest on this week's episode of Funjelah! Once a policy writer for a think tank, Pati realized she could make a bigger impact through food. Her PBS show Pati's Mexican Table became her gateway, and she's been sharing the beauty of Mexican and Latin cuisine with American audiences ever since. She shares her journey with heart and humor, reflecting on how her deep passion for eating blossomed into an even greater passion for teaching. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dime qué piensas del episodio.Mi invitada de hoy es Pati Jinich IG: @patijinich, una de las voces más influyentes de la cocina mexicana en el mundo. Nacida en la Ciudad de México y formada como analista política en el ITAM, el CIDE y Georgetown, dejó atrás una carrera como investigadora en Washington D.C. para contar la historia de México a través de sus sabores.Por favor ayúdame y sigue Cracks Podcast en YouTube aquí."Vivir en el limbo es lo peor de todos los mundos."- Pati Jinich @PatiJinichComparte esta frase en TwitterEste episodio es presentado por Hospital Angeles Health System que cuenta con  el programa de cirugía robótica más robusto en el sector privado en México y por  LegaLario la empresa de tecnología legal que ayuda a reducir costos y tiempos de gestión hasta un 80%.Su serie Pati's Mexican Table, que va por la temporada 14, y sus documentales La Frontera y Panamericana, la han llevado a explorar desde los acantilados de Nuevo León con escaladores, hasta las montañas aisladas de Sinaloa donde fue la primera visitante en aprender las recetas de una aldea perdida en el tiempo.Hoy hablamos de identidad, de valentía, de reinvención y de cómo una mujer que pudo haber terminado en una oficina de política pública, eligió escribir historia desde la cocina.Qué puedes aprender hoyEl error de prepararte de másLa paradoja Judío-americanaCómo superar el limbo de la toma de decisiones*Este episodio es presentado por Hospital Angeles Health SystemLos avances en cirugía robótica permiten intervenciones con menos sangrado, menos dolor, cicatrices más pequeñas y una recuperación más rápida.Hospital Angeles Health System tiene el programa de cirugía robótica más robusto en el sector privado en México. Cuenta con 13 robots DaVinci, el más avanzado del mundo y con el mayor número de médicos certificados en cirugía robótica ya que tiene el único centro de capacitación de cirugía robótica en el país.Este es el futuro de la cirugía. Si quieres conocer más sobre el programa de cirugía robótica de Hospital Angeles Health System y ver el directorio de doctores visita cracks.la/angeles*Este episodio es presentado por LegaLario, la Legaltech líder en México.Con LegaLario, puedes transformar la manera en que manejas los acuerdos legales de tu empresa. Desde la creación y gestión de contratos electrónicos hasta la recolección de firmas digitales y la validación de identidades, LegaLario cumple rigurosamente con la legislación mexicana y las normativas internacionales.LegaLario ha ayudado a empresas de todos los tamaños y sectores a reducir costos y tiempos de gestión hasta un 80%. Y lo más importante, garantiza la validez legal de cada proceso y la seguridad de tu información, respaldada por certificaciones ISO 27001.Para ti que escuchas Cracks, LegaLario ofrece un 20% de descuento visitando www.legalario.com/cracks. Ve el episodio en Youtube

Pati Jinich es Chef y Productora de los programas de TV “Patis Mexican Table” y “La Frontera”

This is it. Today we present you a massive special episode full of wisdom, which answers your final pressing questions. Listeners wrote in from around the world — from Perth to Virginia to Prague — asking about music, cooking, careers, home, fashion and how to live a good life. Lilah invites her colleagues and friends on to explore them. And now, all there is left to say is a big, loud, wholehearted, vigorous thank you.-------Please keep in touch – Lilah loves hearing from you and will still be posting about culture, food, art and more on Instagram @lilahrap. Email her at lilahrap@ft.com.You can read Globetrotter at ft.com/globetrotter and follow along @ftglobetrotter on Instagram.-------Links (all FT links get you past the paywall): – Tim Harford's podcast is called Cautionary Tales, and his column is The Undercover Economist. He references Adam Gopnik and Oliver Burkeman, and if you want to lead a better life by spending less time on the internet, he recommends Cal Newport's book Digital Minimalism.– Here are the cookbooks Harriet Fitch Little and Lilah mentioned: Fuchsia Dunlop's The Food of Sichuan, Fadi Kattan's Bethlehem, Maria Bradford's Sweet Salone, and Pati Jinich's Treasures of the Mexican Table. Harriet is on Instagram at @hufffffle.– Isabel Berwick's Working It newsletter is here, and her book is called The Future-Proof Career.– Eric Platt, at the time of recording, was wearing a heather gray turtleneck and navy corduroys from Officine Générale and black Prada combat boots. If you're interested in corporate finance, he's on X and Bluesky @EricGPlatt.– Ludovic Hunter-Tilney mentions Gang Starr's 1994 song “Mostly tha Voice”, A Tribe Called Quest, Public Enemy's first album Yo! Bum Rush the Show (1987), and Migos. One of his most listened to songs of 2024 was “Bande organisée”, by Marseille rap group 13'Organisé. Here's another episode we love with Ludo, on Taylor Swift (Apple, Spotify).– Enuma Okoro is an FT Weekend columnist. Here's her most recent column, on new ways to think about the new year.-------Special FT subscription offers for Life and Art listeners are here: http://ft.com/lifeandart-------Music credits: Jive Records, Chrysalis and EMI Records, Quality Control MusicRead a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.

With her shows Pati's Mexican Table and La Frontera and cookbooks Treasures of the Mexican Table and Mexican Today, Pati Jinich uses her exceptional empathy, political science background, and fearless curiosity to share the stories of the people living, creating, and cooking all around Mexico, and celebrate our shared humanity. For the Season 2 finale, Jinich joined Tinfoil Swans to talk about learning English by watching Sesame Street, her comfort with being laughed at, cooking nopalitos with eggs, and why now more than ever, she wants to celebrate the beauty of the U.S.-Mexico border. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices

In honor of Hispanic Heritage Month, José swaps stories with the brilliant host of Pati's Mexican Table. Among the topics discussed: Narnia, the dual life of the immigrant, a border town full of dentists and the most Mexican dish you've never tried.See omnystudio.com/listener for privacy information.

In this episode, Emmy-nominated Culinary Producer and Entrepreneur Sarah Mastracco discusses her journey from high-pressure kitchens like Le Bernardin to a culinary producer for Martha Stewart, Snoop Dogg, and Emeril. Sarah shares how she transitioned to wellness-focused ventures, integrating food as medicine, and her advice for navigating major career shifts.Highlights:Transitioning from top-tier kitchens to culinary media and entrepreneurshipThe transferrable skills she used moving from top kitchens to producing food contentWhy she integrated her culinary expertise with holistic wellnessHow Storytelling influences the development of food contentTaking the entrepreneurial leap and launching two wellness brandsAdvice for pursuing a career in culinary arts, wellness and entrepreneurshipMentioned on the Show: The One Health 30-day Challenge kicks off on September 30, 2024. The following challenge will start on January 6, 2025. Learn more HEREShow GuestSarah Mastracco began her culinary journey in San Francisco before advancing her skills in Italy and New York's prestigious kitchens, including Le Bernardin and Eleven Madison Park. Transitioning to food media, she worked as an on-air chef and culinary producer for shows like Martha Cooks, Trisha's Southern Kitchen, Trisha's Southern Kitchen, and Pati's Mexican Table, earning multiple Emmy and James Beard nominations. With a passion for wellness, she studied at the Institute of Integrative Nutrition, which led her to co-found One Health, an Integrative Culinary Medicine platform, and launch Flavor Fork, a meal prep service offering locally sourced, whole-food meals in North Fork, Long Island, NYSupport the showJill Griffin helps leaders and teams thrive in today's complex workplace. Leveraging her extensive experience to drive multi-million-dollar revenues for brands like Coca-Cola, Microsoft, Samsung, and Hilton Hotels, Jill applies a strategic lens to workplace performance, skillfully blending strategy and mindset to increase professional growth, enhance productivity, and career satisfaction across diverse organizations. Visit JillGriffinCoaching.com for more details on: Book a 1:1 Career Strategy and Executive Coaching HERE Gallup CliftonStrengths Corporate Workshops to build a strengths-based culture Team Dynamics training to increase retention, communication, goal setting, and effective decision-making Keynote Speaking Grab a personal Resume Refresh with Jill Griffin HERE Follow @JillGriffinOffical on Instagram for daily inspiration Connect with and follow Jill on LinkedIn

Our love of travel and food converge in spectacular fashion in this exploration of Mexico and its many regional cuisines with chef and TV host Pati Jinich. As the host of the 3x James Beard Award-winning PBS television series “Pati's Mexican Table,” resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author, Pati is the perfect person to lead us on a culinary adventure through the country, diving into its regional specialties, under-the-radar restaurants, and the Mexican dishes foreigners don't know about that they should seek out. This episode is packed with specific foods you'll want to try when you're in Mexico—from cochinita pibil (a personal favorite of both Bruce's and producer AJ's) to the exceptional shrimp of Sinaloa—and Pati's explanations of exactly how some of these dishes are made will leave your mouth watering. She includes important details like why some Mexican dishes can be re-created deliciously in other countries around the world, while others need to be tasted at the source because of the ingredients and techniques. Pati's passion for Mexican culture and cuisine is contagious, as she takes us from a remote family restaurant in Halachó in the south to the modern streets of Monterrey in the north—a city that surprised even her! In addition, she teaches us what malinchista means and why the cuisine of Mexico making it to the UNESCO list has helped the people of Mexico gain a new appreciation for their traditional foods and techniques. She also talks about how to stay safe while visiting Mexico's most popular and more remote regions. Listen to the end to find out what Bruce's favorite places and foods are in Mexico! --- You can find out more details about the locations mentioned in the episode below: Niddo Cara de Vaca Ya'axche (Chef Wilson Alonzo) La Fina Cocina del Barrio Sonorita Pepe's Taco Pancho's Takos Doña Chela Mercado Cleofas Mota Tequila --- To learn more about what Pati is up to, be sure to check out her website: https://patijinich.com/ Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omnystudio.com/listener for privacy information.

Spoonie is doing a show about street food from around the world but keeps getting distracted by a delicious smell coming from outside her kitchen window. Can Spoonie stay focused long enough to get through her podcast? And will she ever get the chance to taste the street food she so desperately wants to try? Celebrity chef Pati Jinich shares her favorite Mexican street foods, and kid guest Gavi talks about the Malaysian curry puffs he loves making with his grandmother.   Pati Jinich is the Emmy-nominated Mexican host and executive producer of both La Frontera, her PBS Primetime docuseries that reveals untold stories from the US-Mexico border and Pati's Mexican Table, which has brought Mexican flavors into American homes for more than 10 years. A James Beard award-winning chef and former political analyst, Pati has made it her life's work to build greater understanding between her two home countries: Mexico where she was born and the United States where she currently resides and is raising her family. In addition to her television work, she is a New York Times contributor and bestselling author with 3 cookbooks, including her most recent Treasures of the Mexican Table: Classic Recipes, Local Secrets. 

Welcome, fellow food enthusiasts, to a sizzling episode of The Good Food Fellas! Today, we had the incredible Pati Jinich gracing our airwaves, and boy, did she bring the heat to the kitchen! Pati tantalized our taste buds with tales of her new hit show, "Pati's Mexican Table," now sizzling its way onto PBS and the PBS app. But that's not all, amigos! She took us on a flavor-filled journey through the vibrant world of Mexican spices, dished out the secrets of cooking in the Yucatan, and regaled us with stories of exploring every nook and cranny of Mexico. From Mexico City's bustling food scene to her son's fantastic podcast, Pati served up a fiesta of culinary delights that left us hungry for more. So, grab your sombrero, spice up your life, and join us in celebrating the flavors of Mexico with The Good Food Fellas!  #GoodFoodFellas #PatisMexicanTable #SpiceUpYourLife

Pati Jinich is a Mexican chef, TV personality, cookbook author, educator, and food writer. She is best known for her James Beard Award-winning and Emmy-nominated public television series, Pati's Mexican Table. Her first cookbook, also titled Pati's Mexican Table, was published in March 2013. Her second book, Mexican Today, was published in April 2016, and her third book, Treasures of the Mexican Table, came out last November.Pati has the most fascinating background, born and raised in Mexico City to a Jewish family. We discuss her outstanding journey to create her show and all of her books, as well as her newest show, La Frontera with Pati Jinich.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!MastercardAmerican National InsuranceTerlato Wine Group LavazzaFollow Our Guest:Official Site: PatiJinich.comFacebook: Pati JinichInstagram: @PatiJinichTwitter: @PatiJinich Hosted on Acast. See acast.com/privacy for more information.

Mexico City native Pati Jinich made an unusual career change: from a political analyst at a Washington, D.C. think tank to a cooking teacher and, eventually, award-winning PBS host. For over a decade, she's been sharing her love of Mexico and Mexican cooking with the masses through her shows Pati's Mexican Table and La Frontera. Pati is Mexican-Jewish, and grew up eating Mexican takes on classic Ashkenazi Jewish dishes. So after speaking with Jinich, host Rachel Belle also interviews the authors of the new book Kugels and Collards about another lesser-known mashup: Jewish South Carolina cooking! And in taco news: After 35 years, the phrase Taco Tuesday is finally free from a federal trademark! Rachel digs into the whole story. Follow host Rachel Belle on Instagram! Subscribe to Rachel's free newsletter so you can be the first to know about events, giveaways & content only available to subscribers! Support the show by becoming a paid subscribe www.yourlastmealpodcast.comSupport the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Welcome to the final bonus episode in our mini-series on food and drink. This week we are joined by two women who are at the forefront of a movement to elevate Mexican food and drink around the world: chef Pati Jinich and tequila maker Bertha González Nieves. Pati and Bertha were interviewed by the FT's drinks columnist Alice Lascelles during a live conversation at the US FT Weekend Festival. Pati is a chef on a mission to educate people about the diversity of Mexican food, which she explores on her PBS show La Frontera. Bertha leads a luxury small-batch tequila brand called Casa Dragones, which is working to redefine tequila as a spirit to sip and savour. She's also the first woman tequila distiller to earn the title “maestra tequilera”.--------------Want to stay in touch? We love hearing from you. We're on Twitter @ftweekendpod and Lilah is on Instagram and Twitter @lilahrap.--------------Links:– Lilah's interview with Pati Jinich for the podcast last year: https://link.chtbl.com/FTW-patijinich– The tequila story featuring Bertha Gonzáles Nieves in FT Weekend Magazine: https://on.ft.com/3CBVsJ1 – Lilah recommends Pati's cookbook Treasures of the Mexican Table: https://patijinich.com/cookbook/treasures-of-the-mexican-table/ – Pati's original nachos recipe: https://cooking.nytimes.com/recipes/1021572-the-original-nachos – A recent piece in the FT by Jancis Robinson about Mexican wine: https://on.ft.com/3NCFrYv– A food tour of Mexico City from the FT: https://on.ft.com/3PnlN4Z-------------Special offers for Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial are here: http://ft.com/weekendpodcast.--------------This episode was produced by Zach St Louis. Mixing and sound design by Breen Turner and Sam Giovinco.Read a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.

You may know Pati Jinich from her beloved PBS show, Pati's Mexican Table, which brings Mexican flavors, colors, textures and warmth into viewers' homes. Pati is also the author of multiple cookbooks, and has turned her love and passion for Mexican culture & cuisine into her life's work! On this episode, Pati tells her story of moving to the U.S. and how she turned her large appetite for Mexican food into a career.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

Pati Jinich, award-winning chef, cookbook author, TV host, and cultural ambassador, joins host Antonio Tijerino in exploring Mexico's rich gastronomical history while discussing the unifying power of food.A James Beard Award-winning Mexican chef and New York Times bestselling author, Pati has dedicated her career to building a shared understanding between her two neighboring home countries: Mexico, where she was born, and the United States, where she lives currently and is raising her family. She's the executive producer and host of the Emmy-nominated PBS series Pati's Mexican Table, which has brought Mexican flavors, colors, and textures into American homes and kitchens for more than 10 years. She is also the executive producer and host of La Frontera, her PBS Primetime special, which uses food as a vehicle to showcase the vibrant people and culture along the largely misunderstood and misrepresented US-Mexico border. On this last episode of Season 1 of Fritanga, join us as we dive into Pati's back story and discuss the role food plays in both creating traditions and preserving our heritage.SHOW RESOURCES:Click here to learn more about Pati's upcoming work.To learn how to make her culture comfort dish, frijoles de olla, click here.

Chef and media darling Carla Hall joins us to talk about all of her favorite foods and things for Thanksgiving. Also, The Takeaway has you covered with recommendations from some top chefs who talk about their favorite Thanksgiving foods and share some of their go-to recipes. We'll hear from Chefs Samin Nosrat, author of the James Beard Award-winning book Salt, Fat Acid Heat; Pati Jinich, host of the 3x James Beard Award-winning PBS series, Pati's Mexican Table; and the 2018 James Beard Best Chef of the Southeast, pitmaster Rodney Scott.

Chef and media darling Carla Hall joins us to talk about all of her favorite foods and things for Thanksgiving. Also, The Takeaway has you covered with recommendations from some top chefs who talk about their favorite Thanksgiving foods and share some of their go-to recipes. We'll hear from Chefs Samin Nosrat, author of the James Beard Award-winning book Salt, Fat Acid Heat; Pati Jinich, host of the 3x James Beard Award-winning PBS series, Pati's Mexican Table; and the 2018 James Beard Best Chef of the Southeast, pitmaster Rodney Scott.

This bonus episode is a recording of our live r/food Reddit Talk from September 20, 2022, with special guest Pati Jinich.   Born and raised in Mexico City, Pati Jinich hosts the three-time James Beard Award-winning PBS television series “Pati's Mexican Table” and the PBS primetime docuseries “La Frontera.” She is the resident chef at the Mexican Cultural Institute in Washington, D.C., and author of the New York Times bestselling cookbook Treasures of the Mexican Table.   Season 11 of “Pati's Mexican Table” just kicked off last week. You can watch new episodes on your local PBS station or at pbs.org.   patijinich.com _   Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com Newsletter: podappetitpodcast.com/newsletter _   Logo by: Janelle Wilke Instagram: @janelle.wilke _  

The morning I watched Pati Jinich's documentary on the US-Mexico border coincided with a jarring decision being made in our country. It's the reason that I remained hopeful amidst the news. La Frontera is a manifestation of Pati's mission to share the souls of people and places and the food that brings us together. That morning, it was also a lesson on the hope we inspire when we focus on the best in who we are. As a revered chef, cookbook author, and TV host, Pati illustrates how each of our journeys contributes to our collective vitality. These stories, told over 11 seasons of Pati's Mexican Table, offer a glimpse into our shared humanity. Our conversation is a rich exploration of the gifts of her journey, from cultivating compassion to expanding our sense of belonging and accepting that “what we have is what we have right now.”

Pati Jinich is the James Beard Award-winning Mexican chef and New York Times bestselling author who has dedicated her career to building a shared understanding between her two neighboring home countries: Mexico, where she was born, and the United States, where she lives currently and is raising her family. She's the executive producer and host of the Emmy-nominated PBS series Pati's Mexican Table, which has brought Mexican flavors, colors and textures into American homes and kitchens for more than 10 years, as Pati takes viewers through the diverse geographic regions of the country. Pati is also the executive producer and host of La Frontera, her PBS Primetime special that debuted in fall 2021, which uses food as a vehicle to showcase the vibrant people and culture along the largely misunderstood and misrepresented US-Mexico border.  Named one of the “100 Greatest Cooks of All-Time,” Pati has won a Gracie Award for her television work, is the resident chef of the Mexican Cultural Institute, has been named one of the “Top 5 Border Ambassadors” by The Council of Americas, and has authored three cookbooks highlighting Mexican cuisine. Pati's most recent cookbook, Treasures of the Mexican Table, released November 2021 and was a New York Times bestseller, was named one of the best cookbooks of the year by The New York Times, The Washington Post, The San Francisco Chronicle, Glamour, Food & Wine, and others. Additionally, Pati is a contributor to the New York Times. On this episode, Pati joins host Mitchell Davis and discusses the mosaic of Mexican cuisine, cooking as a portal to the world, and why chilis are just vegetables with personality. Follow Pati on Instagram @PatiJinich  For more on Pati and her work, visit: PatiJinich.com 

Pati Jinich, Mexican chef, cookbook author, and star of the PBS series Pati's Mexican Table and La Frontera talks about the incredible diversity of Mexican cuisine, its historical roots, and explores the complex dynamics of who should be allowed to be the spokesperson for a cuisine. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

If you watch PBS cooking shows, you likely know–and love–Pati Jinich. This hour on Seasoned, we talk with Pati about her latest cookbook and what she considers the double blessing and responsibility of being Mexican-American. Pati is the host of Pati's Mexican Table on PBS and the PBS primetime docuseries La Frontera. She's also the resident chef at the Mexican Cultural Institute in Washington, D.C., and a three-time James Beard Award-winner. Pati deepens our appreciation of the food of Mexico and describes what she's learned about her culinary heritage through her television work and the years spent crafting her cookbook, Treasures of the Mexican Table: Classic Recipes, Local Secrets. Plus, we'll listen back to our conversation with local chef Carlos Baez. He's known for his inspired takes on street food at his restaurants in Fairfield county. GUESTS: Pati Jinich: Three-time James Beard Award-winning cookbook author and PBS host. Her latest book is Treasures of the Mexican Table: Classic Recipes, Local Secrets. Carlos Baez: Executive chef and co-owner of The Spread in South Norwalk, El Segundo in South Norwalk and New Haven, and Magic 5 Pizza Co., in Norwalk, Conn. Featured Recipes: Mexican-Style Pasta with Tomato and Three-Chili Sauce (Fideo Seco a Los Tres Chiles)  Smoky Guacamole (Guacamole Ahumado) Three-Cheese Chicken Enchiladas (Enchiladas De Pollo Con Tres Quesos) This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Pati Jinich is a food extraordinaire. Not only is she an acclaimed chef known for exploring the rich culture of Mexico through food, but she is also the creator and host of the Emmy-nominated and James Beard Foundation award–winning PBS series Pati's Mexican Table. She is the author of New York Times best-selling cookbook Treasures of the Mexican Table, and she is the creator of the culinary program at the Mexican Cultural Institute in Washington, D.C., where she teaches classes rooted in Mexican history and tradition. On this episode, learn how a first life as a political analyst at a think tank in D.C. unexpectedly led Jinich to food, where she found her ultimate calling in contributing to a shared understanding between her two home countries, Mexico and the U.S.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Subscribe Apple | Google | Spotify | Stitcher | iHeart   Support The Daily Gardener Buy Me A Coffee    Connect for FREE! The Friday Newsletter |  Daily Gardener Community   Historical Events 1809 On this day, Thomas Jefferson (books about this person) wrote to his friend and favorite nurseryman, Bernhard McMahon. At the time, Jefferson was counting the days until he retired from the White House. From Jefferson's letters, it's clear that he was looking forward to spending more time in his garden. The previous July, Jefferson had written McMahon and confided: Early in the next year I shall ask [for] some cuttings of your gooseberries  and [I'll also] send a pretty copious list for...the best kinds of garden seeds and flowers.  I shall be at home early in March [and plan to] very much devote myself to my garden…  I have the tulips you sent to me in great perfection, also the hyacinths, tuberoses, amaryllis, and artichokes.   And so, when Jefferson wrote to McMahon on this day - a month before leaving office - he was following up with the list of plants he wanted at Monticello ("MontiCHELLo"). As you might imagine, Jefferson's letter reads the same as any written by an avid gardener in pursuit of new stock: Sir I have been daily expecting some of the large hiccory nuts from Roanoke…  but they [have] not yet arrived.    I must now ask [a] favor of you  to furnish me with the [items mentioned below] for the garden,  which will occupy much of my attention... at home.  …If you will be so good as to send them by the stage  which leaves Philadelphia on the 1st of March…  they will come in time for me to carry on to Monticello.  I salute you with esteem. Th: Jefferson Chili strawberry Hudson strawberry Some of the fine gooseberry plants of which you sent me the fruit last year Some roots of Crown imperials(Fritillaria imperialis - a dazzling and unique member of the Lily (Liliaceae) family) lilium convallarium (lily of the valley) Auricula Sea kale, or Crambe maritime One gallon of Leadman's dwarf peas (mentioned in your book page 310)   1823 John Galvin was born. An English-American born in Kent, he mastered his grandfather's nursery business in Ireland before immigrating to America with his mother at 18. After working for several nurseries in New England, including the property owned by Thomas Motley which would eventually become the Arnold Arboretum at Harvard, John went on to beautify Boston as the City's Forester. John's greatest legacy was transforming old circus grounds and a playground into the Boston Public Garden. After the Massachusetts Public Garden Act was passed in 1856, George Meacham was hired to design the park. But it was John Galvin, and his crew who installed the trees, shrubs, flowers, and turf. Outside of his work for the city, John opened the very first retail florist shop in Boston, making life much easier for him and his customers. Before John's flower shop, Bostonians had to order their roses and other cut flowers by mail. They would put their orders in little post boxes that John had placed in various stores around the city. It was a cumbersome process. John named his business John Galvin & Co., and the work became a family affair as John's wife and seven children helped the business prosper. Over time, the middle child, a son named Thomas, took over the business, and he became a successful gardener, landscape designer, and florist in his own right. John was a beloved member of many Boston social and charitable groups. He embraced his Irish heritage and loved dancing jigs and reels. One obituary noted that his favorite Irish song was Malony Don't Know that McCarthy is Dead, sung to the tune of the Irish Washerwoman. Two years before he died, at the age of 76, the April 6th, 1899 edition of the New England Florist shared a little story about John. They wrote, The veteran florist John Galvin, the father of Thomas W Galvin, had his pocket picked on the street the other day - March 31st, we believe. But [he] knew nothing about it until told by a friend whom [John] suspected of trying to spring an April Fool's on him. [That is,] until he found his pocketbook with $70 in cash missing. [But in a stroke of good fortune,] the thief, while being chased by the police, [dropped the pocketbook.] [John's ownership] was ascertained [after finding] his name marked [inside]. The moral is to get $70 in your pocketbook and then be sure your name is on it.   1944 On this day, Del Monte ran an ad supporting the quality of their canned and jarred fruit over homegrown.  Despite prior marketing in support of Victory Gardens, on this day Del Monte floated a pitch to consumers on this day during WWII that featured a woman holding a can of peaches saying, I learned the hard way all right! — and believe me, since I put up fruit of my own I appreciate Del Monte quality more than ever!   Grow That Garden Library™ Book Recommendation Treasures of the Mexican Table by Pati Jinich This book came out late in 2021, and the subtitle is Classic Recipes, Local Secrets. This is Pati's third cookbook. It follows two previous cookbooks that were very well received: Pati's Mexican Table: The Secrets of Real Mexican Home Cooking and Mexican Today: New and Rediscovered Recipes for the Contemporary Kitchen. Born and raised in Mexico City, Pati Jinich ("Hee-nich") hosts her PBS television series Pati's Mexican Table, which is going on its tenth season and has won numerous awards, including James Beard Awards and Emmys. In her latest cookbook book, Treasures of the Mexican Table, Pati is sharing heirloom recipes that have been held onto in families for generations. These recipes utilize vegetables like peppers, onion, garlic, and countless herbs straight from the garden. If Chipotle's success indicates the popularity of Mexican food, then Pati's Treasures will be sure to please - taking center stage on your outdoor dining tables this summer. Pati's cookbook is a hefty work - 416 pages and weighing in at almost three pounds. Inside, you'll find history and tradition, as well as cherished family recipes covering every category of cooking from soups to tacos, quesadillas, burritos and tamales and salsas, pickles, guacamole, beans, rice, and pasta, just to name a few. You can get a copy of Pati Jinich Treasures of the Mexican Table by Pati Jinich and support the show using the Amazon link in today's show notes for $23.   Botanic Spark 1819 Birth of John Ruskin (books by this author), Victorian-era English art critic, watercolorist, and philanthropist. John's love of nature is reflected in much of his writing. John wrote: Nature is painting for us, day after day, pictures of infinite beauty.   John also recognized that beauty and utility didn't always go hand in hand. He once observed, Remember that the most beautiful things in the world are the most useless; peacocks and lilies, for instance.   John's named his home and garden Brantwood. The name Brantwood is Norse; Brant means steep. Situated on a wooded highpoint overlooking a lake, today Brantwood is administered by a charitable trust. As with most gardens from time to time, John's own garden experienced times of neglect. By the end of the summer in 1879, John wrote, Looking over my kitchen garden yesterday, I found it [a] miserable mass of weeds gone to seed; the roses in the higher garden putrefied into brown sponges, feeling like dead snails; and the half-ripe strawberries all rotten at the stalks.   As for his legacy, there's one famous garden saying from John Ruskin that has remained popular through the years: Kind hearts are the garden, Kind thoughts are the roots, Kind words are the blossoms, Kind deeds are the fruit.   Thanks for listening to The Daily Gardener And remember: For a happy, healthy life, garden every day.

Hello and welcome to episode 62 of Tasty Pages, a podcast by Cooking The Books! We discuss 'Treasures of the Mexican Table' by Pati Jinich. We also chat about how we narrowly survived a January free of alcohol or meat. There's some stimulating conversation about Victoria's birthday celebration festivities (including her ill-conceived decision to order a glass of Malbec from a seedy bowling alley bar), as well as our upcoming roller skating and pottery activities. Our show topic is: What is your favorite vegetable? Lastly, we introduce a new segment we are calling "Food For Thought: Food idioms explained." That's right, we are going to drop some knowledge on you before ending the show with a palate-cleansing, room-clearing lame food joke! You can purchase the book here: https://amzn.to/32WwANM. --- Support this podcast: https://anchor.fm/tastypages/support

This weekend, we look at our culture through new lenses. First, we go to Mexico. Lilah speaks to James Beard Award-winning chef Pati Jinich about how diplomacy is sometimes better achieved through the language of food. Then, anthropologist and FT columnist Gillian Tett looks at social phenomena through the lens of anthropology – from crypto to how tastemakers decide what is 'cool'. Gillian has a PhD in social anthropology and recently published a book called ‘Anthro-Vision'. --------------If you want to explore the FT, use this link for special discounts for listeners: http://ft.com/weekendpodcast--------------Want to say hi? We love hearing from you. Email us at ftweekendpodcast@ft.com. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap. --------------Links and mentions from the episode: –Pati's cookbook is called ‘Treasures of the Mexican Table: Classic Recipes, Local Secrets'–Pati's show, ‘Pati's Mexican Table' is on PBS, with some episodes on YouTube: https://www.youtube.com/watch?v=BETE1-6Pzrk –La Frontera is on PBS: https://www.pbs.org/show/la-frontera-pati-jinich/ –Salsa Matcha with pistachios, walnuts and pine nuts: https://patijinich.com/salsa-macha-with-pistachios-walnuts-and-pine-nuts/ –Gillian Tett's book is called ‘Anthro-Vision'. FT review: https://www.ft.com/content/65d66cf7-f793-4531-9b82-1b54b70bbd21 – Gillian's latest column: ‘A year on, we haven't absorbed the lessons of the Gamestop saga' (paywall): https://www.ft.com/content/8bbd2ef9-41fe-4dfa-8f02-28b3f3dac200 --------------Original music by Metaphor Music. Mixing and sound design is by Breen Turner. See acast.com/privacy for privacy and opt-out information.

This weekend, we look at our culture through new lenses. First, we go to Mexico. Lilah speaks to James Beard Award-winning chef Pati Jinich about how diplomacy is sometimes better achieved through the language of food. Then, anthropologist and FT columnist Gillian Tett looks at social phenomena through the lens of anthropology – from crypto to how tastemakers decide what is 'cool'. Gillian has a PhD in social anthropology and recently published a book called ‘Anthro-Vision'. --------------If you want to explore the FT, use this link for special discounts for listeners: http://ft.com/weekendpodcast--------------Want to say hi? We love hearing from you. Email us at ftweekendpodcast@ft.com. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap. --------------Links and mentions from the episode: –Pati's cookbook is called ‘Treasures of the Mexican Table: Classic Recipes, Local Secrets'–Pati's show, ‘Pati's Mexican Table' is on PBS, with some episodes on YouTube: https://www.youtube.com/watch?v=BETE1-6Pzrk –La Frontera is on PBS: https://www.pbs.org/show/la-frontera-pati-jinich/ –Salsa Matcha with pistachios, walnuts and pine nuts: https://patijinich.com/salsa-macha-with-pistachios-walnuts-and-pine-nuts/ –Gillian Tett's book is called ‘Anthro-Vision'. FT review: https://www.ft.com/content/65d66cf7-f793-4531-9b82-1b54b70bbd21 – Gillian's latest column: ‘A year on, we haven't absorbed the lessons of the Gamestop saga' (paywall): https://www.ft.com/content/8bbd2ef9-41fe-4dfa-8f02-28b3f3dac200 --------------Original music by Metaphor Music. Mixing and sound design is by Breen Turner. See acast.com/privacy for privacy and opt-out information.

 This week's episode is as nourishing as they get, as chef Pati Jinich joins Jonathan to discuss cuisines along the US-Mexico border, holiday foods she associates with growing up in Mexico, and what we can learn from taking a bite out of a burrito. Pati Jinich is a James Beard Award-winning Mexican chef who has dedicated her career to building a shared understanding between her two home countries: Mexico and the United States. Her long-running PBS series Pati's Mexican Table has brought Mexican flavors, colors and textures into American homes and kitchens, as viewers have watched Pati thoughtfully and enthusiastically guide them through the various geographic regions of the country.  Pati is also the host of the recently released PBS Primetime special La Frontera, which highlights the unique foods and culture along the Texas-Mexico border, and has authored three cookbooks including the recently released Treasures of the Mexican Table. You can follow Pati on Instagram and Twitter @PatiJinich, and learn more about her work at patijinich.com. Find out what today's guest and former guests are up to by following us on Instagram and Twitter @CuriousWithJVN. Transcripts for each episode are available at JonathanVanNess.com.Check out Getting Curious merch at PodSwag.com.Listen to more music from Quiñ by heading over to TheQuinCat.com.Jonathan is on Instagram and Twitter @JVN and @Jonathan.Vanness on Facebook.

Pati Jinich's enthusiasm for and curiosity about her native Mexico is boundless. She explores the myriad states and cuisines of Mexico on her PBS series Pati's Mexican Table, currently in its 10th season, and in her cookbooks. On this episode of the pod, Pati joins Andrew to discuss her latest book, Treasures of the Mexican Table (which publishes today), and her recent PBS special La Frontera, about the US/Mexican border and the rich culture to be discovered there. And, this being Thanksgiving week in the United States, Andrew and Pati compare notes on their personal Thanksgiving tables and traditions.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

From a career as a political analyst to becoming a James Beard Award winner, Pati Jinich has brought her heritage to millions through a series of cookbooks and her Emmy-nominated PBS program Pati's Mexican Table. On today's episode of Homemade, host Sabrina Medora welcomes Pati to discuss La Frontera, a new PBS docu-series where she educates viewers on the many cultures, legends and food traditions that exist on the U.S./Mexico border, which go far beyond just Tex-Mex cuisine. She also shares which spices are most important to her cooking, some tips on how to best start cooking rich and unique Mexican food at home, and her adoration for the diverse nature of soup! Learn more about your ad choices. Visit megaphone.fm/adchoices

Pati Jinich shares Treasures of the Mexican Table and helps Tom add some flavor to his Thanksgiving.  See omnystudio.com/listener for privacy information.

Pati Jinich, chef and host of the James Beard Award-winning PBS show, “Pati's Mexican Table,” shares her favorite dishes for Día de los Muertos and recipes from her upcoming cookbook, Treasures of the Mexican Table: Classic Recipes, Local Secrets. Plus, she takes listener calls to answer their culinary-related questions.   CANDIED PUMPKIN IN BROWN SUGAR SYRUP / CALABAZA EN TACHA Makes about 4 cups Sweet pumpkin slices cooked in a piloncillo syrup with a stick of canela and orange juice and rind is traditional for Day of the Dead, but we also like to serve this sweet right through the Christmas holiday season, and you can find it year-round. In the U.S., it makes a great addition to the Thanksgiving dessert spread. The flavor will be more intense if you use piloncillo, but you can make this with dark brown sugar. I include the seeds and strings of the pumpkin, because as this cooks, the strings are transformed into something wonderful, and the sweet, crunchy candied seeds are to die for. The orange rind becomes candied too, and I always dive in for it. My favorite way to eat the candied pumpkin is cold, with crema or crème fraiche, but it's wonderful with ricotta and it's irresistible on top of vanilla ice cream. I also enjoy it with my morning yogurt. Ingredients 2 pounds piloncillo, broken or cut into chunks, or about 6 cups packed dark brown sugar 3 cups water 1 (3- to 4-inch) canela or cinnamon stick Juice of 1 large orange (1⁄3 to 1⁄2 cup), plus the rind 1 small (5- to 6-pound) pumpkin Instructions 1. Place the piloncillo or brown sugar in a large heavy pot, add the water, canela or cinnamon stick, orange juice, and rind, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until all the sugar has dissolved, about 15 minutes. 2. Meanwhile, rinse and scrub the pumpkin and cut away the stem. Cut the pumpkin from top to bottom into 1- to 2-inch-wide slices and remove the seeds and strings if you wish (I recommend leaving them; see headnote). Using the tip of a paring knife, score the skin so that the pumpkin slices can absorb the syrup from both sides. 3. When the sugar has dissolved, remove the pot from the heat and arrange the pumpkin pieces in the syrup, skin side down. Return to the heat and bring back to a simmer, then cover and simmer over medium-low heat for 1 hour. From time to time, spoon some of the syrup over the top of the pumpkin slices if they are poking out. The pumpkin should be drenched in the simmering syrup. 4. Uncover and simmer for another hour, or until the pumpkin is a rich brown color and saturated with syrup. Turn off the heat and let cool; the pumpkin will continue to absorb the syrup and the syrup will thicken and darken. 5. Serve the candied pumpkin warm, at room temperature, or chilled. It will keep in a covered container in the refrigerator for a month.   Excerpted from PATI JINICH TREASURES OF THE MEXICAN TABLE: Classic Recipes, Local Secrets © 2021 by Pati Jinich. Photography © 2021 by Angie Mosier. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.  

Thank you for listening to our Finding Brave show, ranked in the Top 100 Apple Career Podcasts! “I wanted to stay connected to my own roots, but I also wanted to open a window so that Americans, or whomever would watch [La Frontera] would understand the Mexico that I missed, that I loved, and that nurtured me and my family so much.” - Pati Jinich Today's Finding Brave guest has dedicated her career to building a shared understanding between her two home countries, Mexico and the United States, through the lens of food, culture and community. In this episode, she not only reveals how she is furthering this mission through two new and exciting projects, including a PBS Primetime special, but also shares about the many twists and turns on her beautiful journey that have helped her arrive at where she is today, inspiring, entertaining and educating thousands around the world. Pati Jinich is the James Beard Award-winning Mexican chef whose long running PBS series Pati's Mexican Table has brought Mexican flavors, colors and textures into American homes and kitchens, as viewers have watched Pati thoughtfully and enthusiastically guide them through the various diverse geographic regions of the country. Named one of the “100 Greatest Cooks of All-Time,” Pati has won a Gracie Award for her television work, is the resident chef of the Mexican Cultural Institute, has been named one of the “Top 5 Border Ambassadors” by The Council of Americas, and has authored two cookbooks highlighting Mexican cuisine. Her third cookbook, Treasures of the Mexican Table, releases this November and is the culmination of over a decade of travel across her birth country, as she showcases the diversity of Mexican cuisine and sheds light on some lesser known dishes and recipes. Earlier this month, Pati made her PBS Primetime debut as the host of the new culinary travel special, La Frontera, which highlights the fascinating, yet misunderstood, US-Mexico border region where countries and cultures collide. In following Pati's journey since 2014 when I first featured her work in my Forbes column, she has inspired me and so many around the world, with her brilliance, light, creativity and insight. Today on the show, I ask Pati not only about her professional journey but her personal one, and what she believes are keys to achieving the impact and reach she has. Pati's messages inform and inspire us to follow the recommendations she offers: to find work and endeavors that make you proud, to build a solid foundation from which to grow, to continue to hone your skills and knowledge, and most importantly, to commit to doing what feels good and right to you, that is true reflection of all that you are and wish to be. To learn more about today's guest, visit: https://patijinich.com/ 

Pati Jinich has always had to move between worlds — as a Jew growing up in Mexico, and as a Mexican immigrant to the US, where she first worked as a policy analyst. “It wasn't until I switched to cooking,” she tells us this week, “that I was finally able to make sense of all the pieces of myself.” Since that transition she's spent a decade documenting Mexico's vast and varied food cultures in her cookbooks, and on her PBS show Pati's Mexican Table, which is watched by more than 65 million people around the world. Her new docu-series, La Frontera, is more political, examining the US-Mexico border, and the people who navigate the two worlds between it. It's also her most personal work yet. She talks with Dan about why this show is so important to her. Plus she peers into his fridge over Zoom, and tells us about a deep fried quesadilla in Jalisco that she'll never forget. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

Pati Jinich host of the longtime PBS series “Pati's Mexican Table,” talks about her latest cookbook, “Treasures of the Mexican Table: Classic Recipes, Local Secrets” on News Radio KKOB

A Mexican chef, TV personality, cookbook author, educator, and food writer. She is best known for her James Beard Award winning and Emmy nominated public television series Pati's Mexican Table.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pati Jinich in conversation with Julia Turshen about Julia's new cookbook Simply Julia. Thanks to Book Passage for hosting this conversation!Pati Jinich is the star of Pati’s Mexican Table, her PBS television series that has aired for 9 seasons and gets nearly 30 million views in the United States. The show has received three James Beard Awards for Best Culinary Television Program and Pati has also won the award for Outstanding Personality/TV Host. The show has also received three Daytime Emmy nominations and is streamed in 80 countries worldwide. Pati is also a celebrated cookbook author and the mother of three sons. Follow-up links:For more about this season's partner, check out BetterThanBouillon.ComTo order a signed copy of Simply Julia  from Oblong Books, head hereFor more about Book Passage, who hosted this conversation, head hereFor over 50 more episodes of Keep Calm and Cook On, head hereFor more about Pati Jinich, head hereFor the photo that Pati and Julia discuss that depicts Julia giving her great-grandmother and her friends a lesson in making fruit salad, head here 

In Jew-ish: Reinvented Recipes from a Modern Mensch, self-described “nice Jewish Boy” Jake Cohen reinvents the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer fresh takes for a whole new generation of eaters. In conversation with Pati Jinich, a Mexican chef, author, and host of PBS’s three-time James Beard award-winning and Emmy nominated series, Pati’s Mexican Table.  This program was held on March 9, 2021.

If you’re not already a devotee of Julia Turshen and her cookbooks—her latest, Simply Julia, is out next week!—well, consider this your initiation into the fan club. We’re talking with her about “healthy” and “comfort”—loaded food words, for certain!—and because we’re geniuses who knew this topic would make us hungry, we’re starting things off with a snack taste test.   Ready for our chip chat? We’re chomping on Annie Chun’s Seaweed Crisps Go-Chu-Jang (perhaps with this miso dip), Beanfields Vegan Cracklins Chile Limón (not to be confused with Snacklins), and Lesser Evil Power Curls Fiery Hot (see also: its Paleo Puff cousin).   Julia Turshen’s cookbooks—collect ‘em all: Simply Julia (her new hit), Small Victories, Now & Again, and Feed the Resistance. She’s also co-written gems like In Bibi’s Kitchen, with Hawa Hassan, and The Hot Bread Kitchen Cookbook, with Jessamyn Waldman Rodriguez.   Dive into her Equity at the Table database project and her Keep Calm and Cook On podcast, too.   A few of Julia’s favorite people in food: Mavis-Jay Sanders and Sicily Sierra Johnson, who run Food + People, Pati Jinich, who hosts the PBS cooking show Pati’s Mexican Table, and Yewande Komolafe, whose recipes Julia trusts always.   Keep in touch! You can get us at 833-632-5463, podcast@athingortwohq.com, and/or @athingortwohq.    Try COOLA for sunscreen and, now, organic skincare. Get 10% off with the code ATHINGORTWO. Design something stand-out with Projector. It’s free to sign up and use! Download Best Fiends for free today from the Apple App Store or Google Play. Look into Upstart to tackle your credit and see if you can lower your monthly payments. YAY.   Produced by Dear Media

Pati Jinich is the star of Pati’s Mexican Table, her PBS television series that has aired for 9 seasons and gets nearly 30 million views in the United States. The show has received three James Beard Awards for Best Culinary Television Program and Pati has also won the award for Outstanding Personality/TV Host. The show has also received three Daytime Emmy nominations and is streamed in 80 countries worldwide. Pati is also a celebrated cookbook author and the mother of three sons. She and Julia discuss how she left being a political analysts to start work in food media, only to find her way back to politics through food. They talk about the lack of ego in her work, the intention and stamina she puts into her show, how she fills her well, and what’s not willing to negotiate.Helpful follow-up links:For more about Pati and her show and books, head here.For more about Julia's new book Simply Julia, head here.For more episodes of Keep Calm and Cook On, head here.For more about Oxo, head here.

In 2016, Marcos represented Mexico in table tennis at the 2016 Olympics. Marcos is currently the number one ranked competitor from Mexico, and is in preparation for the 2021 Tokyo games. www.anygivenrunway.com

In this episode of Skipper, I speak with Pati Jinich, award winning Chef and TV host. Pati's show, Pati's Mexican Table, is aired on PBS and Amazon Prime to approximately 28 million viewers in the US alone. The show has received three daytime Emmy nominations for Outstanding Culinary Host (2x) and Outstanding Culinary Series. The show has also won three James Beard Awards for Best Culinary Television program (2x) and for Outstanding Personality/TV Host. She is also the author of two cookbooks which are being sold at retailers across the country. Pati discusses her path to cooking and why she was attracted to the culinary world. In addition, we discuss setbacks on her journey and advice she would give to those still searching for the thing they love. But most importantly, Pati tells us her favorite dish that we all need to try at home :) Link to Pati's Website: https://patijinich.com/Enjoy

Melissa Clark (The New York Times) and Pati Jinich (Pati's Mexican Table) join Francis Lam to consider your quarantine cooking questions.

This week on Inside Julia’s Kitchen, host Todd Schulkin talks to Pati Jinich, host of the Award-winning PBS television series, Pati’s Mexican Table. Todd and Pati dive into this season’s focus, Baja, Mexico, and do some myth-busting about Mexico and Mexican Cooking. As always, Pati shares her Julia moment. Inside Julia's Kitchen is powered by Simplecast

This is your Daily Detroit for October 24, 2018 from the Podcast Detroit studios at the Detroit Shipping Company. If you’re anything like us, then you’re a huge fan of PBS, and you also love food. And if you check both of those boxes, then you’re probably familiar with our guest on today’s podcast. Pati Jinich https://patijinich.com/ is the host of the James Beard Award-winning, Emmy-nominated PBS television series “Pati’s Mexican Table,” which combines travel to explore the cuisine of her native Mexico and how-to guides of her cooking up delicious recipes. She’s also the author of two cookbooks — “Pati’s Mexican Table” from 2013 and “Mexican Today,” which came out in 2016. Jinich tells Sven she is in Detroit all week as part of a series tracing the evolution of Mexican food in the United States. So far during her trip here, she’s sampled Detroit-style pizza at Buddy’s, pastries at Mexicantown Bakery, and she goes deep on Detroit Coneys, with a pretty nuanced take on comparing the competing offerings from Lafayette Coney Island and American Coney Island. She also says Mexican cuisine has never been as big — nor attracted as much interest — as it does now. Your stories: - A pair of Monday raids by the Detroit Police Department resulted in the seizure of nearly 80 pounds of drugs… with a street value estimated at nearly $17 million. - A plot to steal Fiat Chrysler vehicles off of a factory storage lot (again) has failed. - The City of Detroit continues to go crazy for scooters … this time in the neighborhoods. Hundreds more Lime and Bird scooters are coming. - The city of Detroit has a new website. It has a cleaner look and officials say information is easier find with an enhanced search feature. We dive in. - Two Michigan dive bars, including one in Detroit, made a list of the best dive bars in America. - UFO Factory and Laika Dog are opening back up in Detroit’s Corktown neighborhood this weekend after a long hiatus. We have the details. - We tried the new -320 Coffee and Creamery - And, today is the 20th anniversary of the implosion of the 32-story Hudson’s department store on Woodward in downtown Detroit.

Adding good nutrition to your family’s table starts with flavor. After all, if your food doesn’t taste great, no matter how healthy it may be, no one will eat it. That’s why I like to shake things up with my recipes by turning to interesting cuisines and countries from around the world, including Mexico. Avocados, beans, chicken, eggs, mangos, and chile peppers (some are surprisingly mild!) can be found front and center in Mexican kitchens, and each brings a world of possibilities to the table. Joining me on this week’s show to demystify Mexican cooking and share some of her family’s favorite recipes is Pati Jinich. She’s a cookbook author, PBS cooking show host, and the mother of three boys. I hope you’ll tune in for a taste and travel adventure Pati. Pati Jinich is the host of Pati’s Mexican Table on PBS. Each season she explores the culture and cuisine of a different region of Mexico and then turns those culinary experiences into recipes home cooks everywhere can make for their families. Here in the U.S., when we think about Mexican food, tacos and tortillas come to mind, but there is so much more to this diverse and beautiful cuisine as you’ll learn after hearing Pati’s story. On the podcast, Pati and I talk about the foods from her childhood in Mexico and how her experiences shaped how she feeds her family today. She shares her favorite guacamole recipe, and we talk about two recipes that I made from newest cookbook, Mexican Today: Meatballs in Guajillo Sauce with Zucchini and Asparagus, Mushroom, and Goat Cheese Enchiladas with Pine Nut Mole Sauce. Did you know there are hundreds of ways to make mole sauce? Me neither! Show Highlights: Pati shares how she balanced her Mexican heritage and foodways while raising her sons in the U.S. Tips for drawing your teens back to the table with delicious food. How I met Pati on Nantucket this past summer! She’s such a delight. Defining the fascinating and wondrous cuisine of Mexican. Pat’s recipe for Mexican mac and cheese and her family’s favorite guacamole. How her TV show, Pati’s Mexican Table, explores the rich history and cuisine from different regions in Mexico. Mixing European flavors from Patty’s immigrant grandparents with the traditional spices and flavors of Mexico. How her family adds a Mexican twist to traditional matzo ball soup. Substitutes for cilantro (for all you cilantro haters out there). Pat’s recipe for Asparagus and Mushroom-stuffed Enchiladas with Mole Sauce. How it’s easier today to find the chiles and ingredients you need to make authentic Mexican food at home. Pati gives us an update on Mexico after the earthquakes. How Mexican food can be flavorful and healthy.   Links: My email: liz@lizshealthytable.com Connect with Pati: Get Pati’s Book: Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens  Pati on Twitter Pati on Facebook You can read the full show notes at www.lizshealthytable.com.

Adding good nutrition to your family’s table starts with flavor. After all, if your food doesn’t taste great, no matter how healthy it may be, no one will eat it. That’s why I like to shake things up with my recipes by turning to interesting cuisines and countries from around the world, including Mexico. Avocados, beans, chicken, eggs, mangos, and chile peppers (some are surprisingly mild!) can be found front and center in Mexican kitchens, and each brings a world of possibilities to the table. Joining me on this week’s show to demystify Mexican cooking and share some of her family’s favorite recipes is Pati Jinich. She’s a cookbook author, PBS cooking show host, and the mother of three boys. I hope you’ll tune in for a taste and travel adventure Pati. Pati Jinich is the host of Pati’s Mexican Table on PBS. Each season she explores the culture and cuisine of a different region of Mexico and then turns those culinary experiences into recipes home cooks everywhere can make for their families. Here in the U.S., when we think about Mexican food, tacos and tortillas come to mind, but there is so much more to this diverse and beautiful cuisine as you’ll learn after hearing Pati’s story. On the podcast, Pati and I talk about the foods from her childhood in Mexico and how her experiences shaped how she feeds her family today. She shares her favorite guacamole recipe, and we talk about two recipes that I made from newest cookbook, Mexican Today: Meatballs in Guajillo Sauce with Zucchini and Asparagus, Mushroom, and Goat Cheese Enchiladas with Pine Nut Mole Sauce. Did you know there are hundreds of ways to make mole sauce? Me neither! Show Highlights: Pati shares how she balanced her Mexican heritage and foodways while raising her sons in the U.S. Tips for drawing your teens back to the table with delicious food. How I met Pati on Nantucket this past summer! She’s such a delight. Defining the fascinating and wondrous cuisine of Mexican. Pat’s recipe for Mexican mac and cheese and her family’s favorite guacamole. How her TV show, Pati’s Mexican Table, explores the rich history and cuisine from different regions in Mexico. Mixing European flavors from Patty’s immigrant grandparents with the traditional spices and flavors of Mexico. How her family adds a Mexican twist to traditional matzo ball soup. Substitutes for cilantro (for all you cilantro haters out there). Pat’s recipe for Asparagus and Mushroom-stuffed Enchiladas with Mole Sauce. How it’s easier today to find the chiles and ingredients you need to make authentic Mexican food at home. Pati gives us an update on Mexico after the earthquakes. How Mexican food can be flavorful and healthy.   Links: My email: liz@lizshealthytable.com Connect with Pati: Get Pati’s Book: Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens  Pati on Twitter Pati on Facebook You can read the full show notes at www.lizshealthytable.com.

A walk through Oaxaca’s Ethnobotanical Garden with chef and cookbook author Pati Jinich, host of the Emmy and James Beard nominated PBS series Pati’s Mexican Table and resident chef at the Mexican Cultural Institute in Washington DC. Pati talks about her Jewish heritage, growing up in Mexico, immigration, life choices and how she found her way into the kitchen.

Mexico native, Pati Jinich, host of PBS-TV's "Pati's Mexican Table," and author of "Mexican Today," discusses the global influences on Mexican cuisine such as flavors from Africa, the Mediterranean and Asia brought by generations of immigrants. "Forbes Magazine" called Bertha Gonzales Nieves The First Lady of Tequila. Mexico's first Maestra Tequila, Bertha is co-founder of Casa Dragones, a super premium sipping tequila whose provenance rests in the colonial town of San Miguel de Allende.This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pati Jinich is the host of the popular PBS show Pati’s Mexican Table, the official chef of the Mexican Cultural Institute, and the author of the new book Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens. Read the full transcript here: http://bit.ly/1X2J9dU

Pati Jinich appears at the 2013 Library of Congress National Book Festival. Speaker Biography: The host of PBS's popular cooking show "Pati's Mexican Table" is Pati Jinich, who was born and raised in Mexico. Jinich says she grew up in a family of "accomplished cooks and food maniacs." But Jinich did not start out as a chef. She was a political analyst and has a master's degree in Latin American studies from Georgetown University. All the while, however, her passion for food remained. She launched "Mexican Table" in 2007, at the urging of the director of the Mexican Cultural Institute. Jinich's new book is "Pati's Mexican Table." For captions, transcript, and more information visit http://www.loc.gov/today/cyberlc/feature_wdesc.php?rec=6110

With her PBS show a hit, Pati's Mexican Table, Pati Jinich stops by to share tips from her new cookbook. Born and raised in Mexico City, chef Pati Jinich is on a mission to show the United States that real Mexican home cooking is not at all what we've come to expect. Pati introduces readers to fresh and exciting ingredients, cooking techniques, and recipes, many of which are not well known outside of Mexico. Contrary to popular belief, these dishes are not all spicy, meaty or covered in heavy cheese-far from it!  And the ingredients are shockingly easy to find on supermarket shelves. Pati Jinich is the official chef of the Mexican Cultural Institute in Washington, D.C. She is a regular guest in the national media, including The Today Show, The Chew, Fox News, NPR and The Splendid Table.  She hosts live programs for the Smithsonian Institution and has cooked at Blair House, the offical guest house for the president of the United States.

Pati Jinich is spreading the word about authentic Mexican cuisine in her new book, Pati’s Mexican Table. This week on Eat Your Words, Cathy Erway chats with Pati about a myriad of topics, including the mediums she transmits her cooking secrets. Find out why Pati prefers radio to both television and books! Later, learn why Mexican food is an ingredient-based cuisine, and how the flavors can be transmitted to tacos, quesadillas, salads, and more! What exactly does tinga mean? Well, we’re not exactly sure, but learn how you can use your leftover chicken tinga in every meal! What recipes from the book really excite Pati? Curious about a Mexican one-pot meal? Then tune into this week’s Eat Your Words, and hear more from Pati Jinich! Thanks to our sponsor, Bonnie Plants, and thanks to The California Honeydrops for today’s music! “Leftovers are a wonderful thing. There are so many things that you can repurpose. So please, don’t cut the recipe in half!” [17:45] “Chiles are not always spicy. Sometimes they take the place of a vegetable in a dish.” [21:00] — Pati Jinich on Eat Your Words

Chef Pati Jinich, host of PBS series Pati's Mexican Table shares the secrets of real Mexican home cooking. Discover “the world of salsas that people outside of Mexico have yet to taste.” Determine which pepper to use for your dish. Delight in the easy to prepare recipes from her book such as Chicken A La Trash, i.e. Pollo A La … Read more about this episode...

Chef Pati Jinich, host of PBS series Pati’s Mexican Table shares the secrets of real Mexican home cooking. Discover “the world of salsas that people outside of Mexico have yet to taste.” Determine which pepper to use for your dish. Delight in the easy to prepare recipes from her book such as Chicken A La Trash, i.e. Pollo A La … Read more about this episode...