Podcast appearances and mentions of Pati Jinich

Pati Jinich shares recipes from new cooking show; NBA playoffs weekend recap; Ryan Coogler's horror movie 'Sinners' tops box office 2nd weekend in a row 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 shares recipes from new cooking show; NBA playoffs weekend recap; Ryan Coogler's horror movie 'Sinners' tops box office 2nd weekend in a row Learn more about your ad choices. Visit podcastchoices.com/adchoices

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.

The Good Food team — host Evan Kleiman and producers Gillian Ferguson, Laryl Garcia, and Elina Shatkin — choose their favorite segments of the year. Nicola Twilley takes a cold plunge into the history of refrigeration. Chef Fadi Kattan is on a mission to document and share Palestinian foods, traditions, and the work of home cooks. Filmmaker Peter Byck casts a lens on the maverick farmers and scientists working to solve the climate crisis. In her latest docuseries, Pati Jinich showcases the politics, culture, and cuisine of the US/Mexico borderlands.

“In El Salvador, I dropped $5 out of my pocket at the border, and some guy came running up to me. At the beginning of the trip I would have been surprised by that. But by that point I would have been surprised if it didn’t happen.” —Matt Savino In this episode of Deviate, Rolf and Matt talk about how the first version of his travel book was way too long, and what he ended up editing out (6:00); the origins of Matt’s Central America road trip, why he ended up turning it into a book, and how he ended up taking Rolf’s Paris class (12:00); how Matt’s “Spreadsheet of Pain” helped him edit his book down to manageable size, and how historical research helped his narrative (17:00); how he wrote about a road trip that didn’t actually reach its objective, and how he tried to model his narrative on Bill Bryson’s writing (26:00); how Matt used a hybrid publisher to get his travel book into the world in two years (31:00); the challenges, idiosyncrasies, and creative joys that come with creating a hybrid published book (39:00); how AI bots determined that Matt had “plagiarized” what turned out to be his own book (54:00); and Matt’s advice for people interested in hybrid publishing (60:30). Matt Savino (@ushuaia_or_bust) is the author of Land Without a Continent: A Road Trip through Mexico and Central America. He can be contacted via his website. Notable Links: Paris travel memoir writing workshop (Rolf’s writing classes) Matt’s Spreadsheet of Pain (note explainer tab at the bottom) No Baggage Challenge (Rolf’s 2010 blog and video series) Justin's elephant-poop cold remedy (2010 video) Walking every single street in NYC (Deviate episode) The Sweet Superstition of Rooting for the Royals, by Rolf Potts (essay) Van Life Before #VanLife (Deviate episode) Developmental editing (pre-publication writing support) Hybrid publishing (assisted self-publishing) Jew (comedy special by Ari Shaffir) Perhapsing (nonfiction narrative strategy) Illumify Media (hybrid publisher) Cliff Clavin (fictional character on Cheers) IngramSpark (self-publishing book company) Kindle Direct Publishing (e-book publishing platform) Authors, books, and agents mentioned: Bill Bryson (author) Julie Pesano (travel writer and teacher) Cole Kazdin (writer and writing coach) Who Killed the Bishop? by Francisco Goldman (book) Blood of Brothers, by Stephen Kinzer (book) Turning the Tide, by Noam Chomsky (book) A Walk in the Woods, by Bill Bryson (book) Chloe Cooper Jones (author) Eddy L. Harris (travel author) James Faccinto (book publicist and former Paris student) April Eberhardt (literary agent and publishing consultant) AWOL on the Appalachian Trail, by David Miller (book) Pati Jinich (chef, author, and TV host) The Deviate theme music comes from the title track of Cedar Van Tassel's 2017 album Lumber. Note: We don't host a “comments” section, but we're happy to hear your questions and insights via email, at deviate@rolfpotts.com.

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

Hetal Vasavada prepares for Diwali, the Hindu festival of lights, by baking gorgeous, colorful sweets. The intersection of Gothic novels and food offers a rich, spooky tradition for literary scholar Dr. Alessandra Pino and food writer Ella Buchan. Food scholar Darra Goldstein shows us how to make candied pumpkin, a creative autumn treat. In the docuseries La Frontera, Pati Jinich showcases the politics, culture, and cuisine of the US/Mexico borderlands. From Sonoran tacos to Hawaiian short ribs, Memo Torres returns with five great places to eat this month.

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.

Just like WNYC, the beloved Caesar salad turns 100 this month. To celebrate the beloved leafy green dish, we're joined by food writer and TV host Pati Jinich. Jinich is author of the recent New York Times article, "The Century-Long Saga of the Caesar Salad," detailing the history and impact of the dish, which originated in Tijuana, Mexico. Plus, we take your calls on your favorite recipes and renditions of the iconic dish.

For six weeks this spring, Dan hit the road for the biggest tour in Sporkful history, all in celebration of his cookbook Anything's Pastable. He traveled to ten cities and spoke with a stacked line-up of chefs, comedians, and journalists in front of live audiences. In this first of two episodes we're releasing of the best moments from the tour, Claire Saffitz, Sam Sanders, Lindy West, Joanne Lee Molinaro, Pati Jinich, Andy Richter, Kae Lani Palmisano, Kim Severson, Dan Souza, and Ann Kim sit in the host chair and ask Dan questions about the book, his strongly-held food opinions, and more, covering ground we didn't get to in our original series about the cookbook. Nothing is off the table. Claire Saffittz admits to ruining her pan making spaghetti all'assassina. Pati Jinich processes her shock over Dan's pasta enchiladas. And Lindy West plays a game with Dan that's definitely not appropriate for the whole family.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell, with production this week by Johanna Mayer and editing by Tomeka Weatherspoon.Transcript available at www.sporkful.com.

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.

The Plate Show is a comedy podcast for kids 6-9 about cultures around the world and the foods that are important to them. Join Spoonie, everyone's favorite talking spoon, and her BFF sidekick Tongs, as they put on a show from their very own kitchen to learn about – and taste – amazing food from around the world! In this episode, 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. The Plate Show is funded (in part) by a Ready To Learn grant (PR/Award No. S295A200004, CFDA No. 84.295A) provided by the U.S. Department of Education to the Corporation for Public Broadcasting. The contents of this podcast were developed under a grant from the U.S. Department of Education. However, those contents do not necessarily represent the policy of the Department of Education, and you should not assume endorsement by the Federal Government.  Additional funding is provided by the New York State Education Department. The Plate Show is a production of The WNET Group and PRX. It is distributed by PRX. © 2023 THIRTEEN Productions LLC. All Rights Reserved.

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.

June has been a busy month and it's good to be back in the WineLair, with an amazing camera crew (Hi Ata!) and with an incredible group of guests. But first, where have I been and what have I been doing? -Well, I was at the James Beard Awards in Chicago -I cheered all the winners and the gorgeous Pati Jinich at the Media Awards -Stayed in a fabulous suite at the Waldorf Astoria -Partied with Karaoke king Danny Lee at Perilla (a fundraiser for the Asian American Foundation) -Dinner at the recently opened Asador Bastian -So many cocktails by Singapore's famous Proof & Co -Dinner at Girl & the Goat - cause that's what  we do -Me! On! The! Red! Carpet!at the James Beard Awards talking to tall the stars: Carla Hall, Eric Adjepong, Andrew Zimmern, Rick Bayless, Gail Simmons and so many more … -All the parties after the awards with a very necessary trip to Pernod's for ooey-gooey deep deep dish. In DC I've been eating around as well Chris Morgan's Joon in Tysons A stop in at Central Ssammmmm board at Anju Venezuelan Tastes at Alma Cocina in Baltimore Beach trip! Blue Moon in Rehobeth, Thrasher's on the boardwalk and Fractured Prune for breakfast Five years ago, Bresca and it's sexy Parisian bistro vibe opened up on 14th street here in DC taking the local, national, and international food illiterati by storm. Chef Ryan Ratino is inspired by French cuisine but know that what is delivered on your plate is all him Which is ehy since 2019 Bresca has been recognized with a Michelin star. And, don't think that their cocktail program is anything to side eye about, Beverage Director Will Patton and his team shake, stir, and pour creative concoctions in glassware this glass-obsessed girl just drools over. Hello?! 2023 Tale of the Cocktail Spirited Award nominee. And then they totally up the ante — by creating a 2 star Micihelin concept, Jônt — up the stairs from Bresca — a true culinary experience with an enviable wine program that General Manager Andrew Elder has it finger prints all over I've got three Michelin stars in with me today, with great thoughts on hospitality, tricks of the trade (hint Sunday nights) and 240 Kg of Petrossian - tune in. Guests Social Media Links: Instagram: https://www.instagram.com/brescadc/ https://www.instagram.com/jont_dc/ Will Patton: https://www.instagram.com/ramseydanger/ Andrew Elder: https://www.instagram.com/aelder315/ Facebook: https://www.facebook.com/BrescaDC/?locale=hr_HR Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

I'm excited to share a podcast recommendation with you this week. It's a podcast from America called The One Recipe.From the team that brought you The Splendid Table at APM Studios, The One Recipe is a podcast devoted to that one recipe you keep in your back pocket. The one you send to friends, make for your mom, the one you entirely depend on because you know it's going to work. Host Jesse Sparks, Senior Editor at Eater, talks to some of the biggest names in food, including Sohla and Ham El-Waylly, Khushbu Shah, Eric Kim, Soleil Ho, Kristen Miglore, Pati Jinich, Yotam Ottolenghi, Stephen Satterfield, and… the list goes on. He draws out the sweet, funny and surprising stories behind their chosen recipes. It's charming, fun and sure to give you lots of inspiration. The episode I'm sharing with you today is with the brilliant Claire Saffitz. She sits down with Jesse this week to discuss her career trajectory, explain why we shouldn't fear “water baths” and take us step by step through her 3-in-1 recipe for Choose-Your-Own-Ending Custards: Crème Brûlèe, Crème Caramel, or Pot De Créme. Claire Saffitz is a cookbook author, recipe developer, and video host, she's really fab and definitely on the list of people I'd love to get on Desert Island Dishes.Find The One Recipe wherever you get your podcasts and check out their Instagram @the.one.recipeWe are back on Thursday with another episode of Desert Island Dishes and The Dream Dinner Party will resume next week!Margie x 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.

La aclamada chef nos habló sobre cómo la nostalgia puede hacer que se cumplan sueños, pues a través de ella logró conocer más de sus raíces y la riqueza de ellas, tanto a través de la comida como de la gente que la prepara en los diferentes lugares de México y EE.UU.

La aclamada chef nos habló sobre cómo la nostalgia puede hacer que se cumplan sueños, pues a través de ella logró conocer más de sus raíces y la riqueza de ellas, tanto a través de la comida como de la gente que la prepara en los diferentes lugares de México y EE.UU.

PATI JINICH, PBS Host and Cooking Teacher, highlights her new cookbook Mexican Today VIC RALLO shares Italian love and his best Spring Pasta recipes PASCAL BAUDAR forages for our feasts with his Wildcrafted Cuisine

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 might not be the world's best driver… but she is one of its most enthusiastic. She talks to Jesse about why you shouldn't be afraid to change careers, what gives her her cooking edge, and her One: Fideo Seco A Los Tres Chiles. Pati Jinich is a James Beard Award-winning television host and cookbook author. You can follow her on Instagram @patijinich. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today. 

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.

Pati Jinich is on a quest to show people what Mexico looks like and tastes like. She breaks down the common denominators of Mexican cuisine, tells us why she lives and dies for her blender and reveals her favorite recipes for chicken soup. Plus, writer Brandon Cook gives us a language lesson on drinking toasts from around the world, Alex Aïnouz has an epiphany about homemade pasta, and we bake up an ultra-easy Swedish “Sticky” Chocolate Cake.Episode originally aired December 2, 2021.Get this week's recipe for Swedish “Sticky” Chocolate Cake here. We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

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.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. RecipeServes 6 to 8For the roasted tomatoes:1 ½ pounds ripe cherry or grape tomatoes6 garlic cloves, thinly sliced1 teaspoon crushed dried piquín chiles1 teaspoon dried oregano½ teaspoon cumin seeds, crushed with a mortar or knife½ cup olive oil1 ½ teaspoons kosher or coarse sea saltFor the rice: 2 cups Mahatma jasmine white rice3 tablespoons vegetable oil¼ cup finely chopped white onion3 cups chicken broth, vegetable broth, or water½ cup fresh squeezed orange juice1 teaspoon kosher or coarse sea saltTo make the tomatoes:Preheat oven to 450℉.Place tomatoes on a small baking sheet and cover with the garlic, piquín, oregano, cumin, olive oil and salt. Toss well.Place in the oven and let the tomatoes roast until completely wrinkled, mushy and slightly charred, about 25 minutes. Remove them from the oven.To make the rice: Heat the vegetable oil in a medium saucepan over medium to medium-high heat.Once hot, add the rice and stir to coat as it cooks for a minute.Make room in the middle and add the onion, stir to mix with the rice, and continue cooking until the rice grains change color to a deep bright white and feel heavier and make a louder sound as you stir, about 4 to 5 minutes.Add the chicken broth, orange juice, and salt and stir.Increase heat to medium high, and once it is bubbling strongly, add the roasted tomatoes with all their juices on top.Give it the gentlest stir, cover, and reduce the heat to low.Cook for 15 minutes, or until all liquid has been absorbed and you see no more at the bottom of the pan.Turn off heat and keep covered until you serve.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

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.”

Lashana Lynch and Thuso Mbedu on their new movie, 'The Woman King'; White House on defense after Florida governor ships migrants to Martha's Vineyard; Pati Jinich celebrates National Guacamole Day with 3 delicious recipes Learn more about your ad choices. Visit megaphone.fm/adchoices

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 

“If we have no peace, it is because we have forgotten that we belong to each other.” — Mother Teresa  Today, we're beginning a new mini-series, Inspiring Hope: A collection of five conversations with admired chefs, activists, and leaders about how they design lives of meaning and impact.  Each episode will explore a question that helps us do so. Through answering them, our guests awaken us to the hope that thrives within and between us.  Here's who we're fortunate to hear from... Dr. Tarika Barrett, CEO of Girls Who Code  Pati Jinich, Chef, Cookbook Author, and TV Host  Justine Lucas, Executive Director of The Clara Lionel Foundation   Rebecca Minkoff, Founder of her namesake brand and Co-founder of The Female Founder Collective  Manish Chandra, CEO and Founder of Poshmark  We're kicking off with a perspective from each guest on how we can grow closer to ourselves and each other. I hope they deepen your relationships as they have mine. 

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

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.

Pati Jinich is the James Beard Award-winning Mexican chef who has dedicated her career to building a shared understanding between her two home countries: Mexico, where she was born, and the United States, where she lives currently and is raising her family. Today on the pod, we get to know Pati through her love and passion for food and discuss the food-centric traditions of her culture. In This Episode We'll Cover: • How food is an expression of culture in Mexico • Why Mexican cooking deserves a place on the international culinary stage • Her favorite regions to eat in Mexico • The difference between Cali mex and Tex mex • Pati's favorite easy Mexican dish you can make at home & MORE 3 Ways You Can Support This Podcast: • Rate • Review • Support our sponsors using our unique ‘HOOKUP' codes For our resources and shownotes, visit foodheavenmadeeasy.com/podcast. ________ Rescources: Pati's Instagram Pati's Website Pati's New Book!   Produced by Dear Media

It's our final episode! This week, we look back at our favorite memories, clips, and episodes from the podcast. Featured guests include  Kumail Nanjiani and Emily V. Gordon, Pati Jinich, Nafy Flatley and many others. We hope you enjoy this look back at a great pod. Thank you to all our guests and everyone who helped make this happen!   Please visit our Facebook and Twitter for more stories and information about the National Immigration Forum.  

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

Pati Jinich is on a quest to show people what Mexico looks like and tastes like. She breaks down the common denominators of Mexican cuisine, tells us why she lives and dies for her blender and reveals her favorite recipes for chicken soup. Plus, writer Brandon Cook gives us a language lesson on drinking toasts from around the world, Alex Aïnouz has an epiphany about homemade pasta, and we bake up an ultra-easy Swedish “Sticky” Chocolate Cake.Get the recipe for our Swedish “Sticky” Chocolate Cake:https://www.177milkstreet.com/recipes/swedish-sticky-chocolate-cakeWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsThis week's sponsors:From extraordinary cheese boards to remarkable recipes, Cambozola is a treasure too good not to share. Visit www.thisisfinecheese.com for recipes, pairings and to find Cambozola at a store near you. See acast.com/privacy for privacy and opt-out information.

Pati Jinich es muchas cosas: Chef, fue analista política, tiene una maestría en Estudios Latinoamericanos y sobre todo, tiene una sensibilidad muy especial para entender lo que une a la gente de distintas culturas. En una conversación spanglish ella nos habla de su nuevo proyecto explorando la cultura y la comida de la frontera. 

La periodista y comunicadora de W Radio Gabriela Warkentin habla con la chef mexicana Pati Jinich, nominada al Emmy por su programa ‘Pati's mexican table'

Llegó el Cinco de Mayo, una festividad en Estados Unidos en la que celebran la cultura mexicana. La fecha se ha convertido en parte de la cultura pop de Estados Unidos. Conversamos con la chef mexicana Pati Jinich, quien ha llevado la comida mexicana a la televisión estadounidense a través de canales como PBS. Jinich nos habla de los platillos favoritos en Estados Unidos y algunas historias detrás de sus nombres. Support the show: http://cnne.com/zonapop Para conocer sobre cómo CNN protege la privacidad de su audiencia, visite CNN.com/privacidad