Patricia Jinich

Pati Jinich is a cooking teacher, food writer and chef at the Mexican Cultural Institute in Washington, D.C. She hosts the public television series Pati’s Mexican Table broadcasted nationwide and released her first cookbook, also titled Pati’s Mexican Table, in March 2013.

Content By This Author

If I ever open a restaurant, this will be one of the top items on my menu.

"We don't really think about it, but the history of cheddar has really affected American cheesemaking in general, and also just the food system itself in the U.S.," says cheesemonger Gordon Edgar, author of Cheddar.
"It's really difficult, especially in a place like Israel, which is the cultural crossroads for many different people, to pinpoint a few things that make up Israeli food," says chef Michael Solomonov of Zahav restaurant.
"Design decisions can affect relationships and can affect the whole atmosphere in your house," says Gabrielle Stanley Blair, author of Design Mom and the blog of the same name.

Bricklayer get their name from the Spanish word albañil, or bricklayer, as tacos like these are a common meal served at lunchtime.

These cookies go by the many endearing names for pigs in Spanish: cerdito, cochinito, marranito, or puerquito. This is the recipe that is the most requested on my blog by Mexicans living abroad.

Chef Margarita Carrillo Arronte, author of Mexico: The Cookbook, explains why in Mexico "men were not welcome in the kitchen many years ago."
Beer, bacon-wrapped hot dogs, teriyaki bowls and Tostilocos are just a few of the foods that have bounced back and forth across Mexico's borders. Gustavo Arellano, author of Taco USA, explains the multiculturalism behind Mexican cuisine.
Writer Sam Brasch says preparing cactus is no harder than peeling a cucumber … after you get the spines off.
Trevor Corson, author of The Story of Sushi, says skip the soy sauce and extra wasabi with your sushi so you can taste the fish.
Miche Bacher, author of Cooking with Flowers, shares how edible flowers can add flavor and color to dishes.
The tomato is one of those foods that many countries have appropriated; China, Italy and Mexico all boast about their tomatoes. But is there really a perfect tomato? Reporter Arthur Allen set out to find out in Ripe: The Search for the Perfect Tomato.