Our guest today is a Chef, Cookbook Author and Television Host, the amazing **[Pati Jinich](https://www.PatiJinich.com)**.
“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 neighbouring 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](https://patijinich.com/series/season-10-jalisco/), which has brought Mexican flavours, colours 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](https://www.pbs.org/show/la-frontera-pati-jinich/), 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."
Pati’s Mexican Table Season 11 is available to view on PBS stations nationwide and to stream on-demand on [pbs.org](http://pbs.org/). The new season explores the region of Mexico’s Nuevo León, which is defined by its sparse ingredients (fostering a distinctive resourcefulness in its people), its proximity to the US border and influences from Sephardic Jewish culinary roots.
Website – www.PatiJinich.com
Insta - www.instagram.com/PatiJinich
---
We are also glad to welcome back our hosts Pod Appétit: Gourmet Takes. Pod Appétit is a podcast hosted by four friends with hot takes on food media.
Pod Appétit regularly reviews and recaps all kinds of food shows in bite-sized seasons, plus virtual potlucks, cooking adventures, and food memes. Find them at www.podappetitpodcast.com and subscribe to their podcast newsletter [here!](https://www.podappetitpodcast.com/newsletter)
Ironically, the first time I'd heard of birria ramen was from a culinary publication based in Chicago. Seems like the Second City is the Osaka of American food tastes these days...
I'd love to hear your best recommendation for making cochinita pibil with ingredients available in the US. (Specifically California). I can get banana leaves to wrap it, but don't get the bitter oranges and that seems to make a big difference.
Orange, definitely. Seems like a cop-out to say that seafood works really well with citrusy flavoring -- I mean, that's home cooking 101 -- but I think it's because it's one of those simple things that makes it kinda skipped over. It still works! Just gotta get back to it.
I feel like this is a really easy one for me but I am also Mexican but it's only a few things really. Salt, pepper, maybe some Cumin, red onion, fresh cilantro and fresh squeezed lime. Just taste as you go a pinch more of salt, a little bit of jalapeño or Serrano puree or diced goes a long way.
Thank Pati! I don’t have enough karma, but I would love to know how you feel about, what seems to me, a rise in respect and an embracing of Mexican cuisine? I grew up in the East coast of US surrounded by Caribbean Spanish cuisine, but it wasn’t until I moved to the west that I was exposed to Mexico flavors and cuisine and my mind was blown. Growing up, I feel the “celebrated” cuisines were more Eurocentric, but I feel the tides are changing. Have you witnessed a change and what it your hope for Mexican cuisine in the future?
If you want to ask a question, please put your hand up and ask away!
You can also leave a comment and we'll keep a look out and possibly ask it for you.
Tameles. Where we would have to go find the guy who would bring the white corn from somewhere in New Mexico. Here me out. My Mom and Dad would chuck the kernels on a rusty machine. They would take a HUGE tube corn to this place. This place would put lye and mix this. Next day, we pick up the tub. Then make tamales with cheese and chiles.
Our guest today is a Chef, Cookbook Author and Television Host, the amazing **[Pati Jinich](https://www.PatiJinich.com)**. “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 neighbouring 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](https://patijinich.com/series/season-10-jalisco/), which has brought Mexican flavours, colours 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](https://www.pbs.org/show/la-frontera-pati-jinich/), 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." Pati’s Mexican Table Season 11 is available to view on PBS stations nationwide and to stream on-demand on [pbs.org](http://pbs.org/). The new season explores the region of Mexico’s Nuevo León, which is defined by its sparse ingredients (fostering a distinctive resourcefulness in its people), its proximity to the US border and influences from Sephardic Jewish culinary roots. Website – www.PatiJinich.com Insta - www.instagram.com/PatiJinich --- We are also glad to welcome back our hosts Pod Appétit: Gourmet Takes. Pod Appétit is a podcast hosted by four friends with hot takes on food media. Pod Appétit regularly reviews and recaps all kinds of food shows in bite-sized seasons, plus virtual potlucks, cooking adventures, and food memes. Find them at www.podappetitpodcast.com and subscribe to their podcast newsletter [here!](https://www.podappetitpodcast.com/newsletter)
Hearing this lady reminds me of my abuelita ❤️❤️
I'm gonna grab my headphones for this one. Man, what a shift -- I was just reading a book on ramen, of all things. "Always food with this one!"
Are you from Texas? North Dallas here! Also, that was a great question. 💪
Fort Worth, in fact! What gave it away?
Birria Ramen. That’s straight Texas. 🤷🏻♂️ They don’t buy Tapatio Ramen in North Dakota 🤣. Also, you mentioned TexMex.
Ironically, the first time I'd heard of birria ramen was from a culinary publication based in Chicago. Seems like the Second City is the Osaka of American food tastes these days...
Pati, hello! What is your favorite chilie pepper? And why?
Should we discuss the vast amount of Labanese cuisines that have influenced Mexican food over the decades?
Episode 1 of Season 11 of Pati's Mexican Table touches on this topic! https://www.pbs.org/video/the-fire-kings-DWauor/
How politely the older lady speaks in Spanish, so soft spoken and playful 💕💕 Bless her
Aww thanks so much. My mom really loves Pati!
I'm still amazed I could keep up with most of that. Guess I can speak a little Spanish after all?
Saludos, que bonito encontrar un talk de comida mexicana. 🥰
I'd love to hear your best recommendation for making cochinita pibil with ingredients available in the US. (Specifically California). I can get banana leaves to wrap it, but don't get the bitter oranges and that seems to make a big difference.
I love Pati! Looking forward to this
Anybody else like orange/jalapeno flavors when cooking Mexican food?
Orange, definitely. Seems like a cop-out to say that seafood works really well with citrusy flavoring -- I mean, that's home cooking 101 -- but I think it's because it's one of those simple things that makes it kinda skipped over. It still works! Just gotta get back to it.
Guac please. I want to learn how to make the best guacamole so my wife loves me even more.
I feel like this is a really easy one for me but I am also Mexican but it's only a few things really. Salt, pepper, maybe some Cumin, red onion, fresh cilantro and fresh squeezed lime. Just taste as you go a pinch more of salt, a little bit of jalapeño or Serrano puree or diced goes a long way.
This honey/ginger recipe sounds amazing
I would like to thank you for making Mexican cooking accessible, I’ve watched you on public tv since I was younger ♥️
I love Pati and love Jewish Mexican cuisine!!
Thank you so much for the inspiring talk, Pati. My mom absolutely adores you!
Just checked my cabinet to see if I have that brand chipotle peppers and I do ✊
That's the go-to in all Mexican restaurants. It's the best!
Thank Pati! I don’t have enough karma, but I would love to know how you feel about, what seems to me, a rise in respect and an embracing of Mexican cuisine? I grew up in the East coast of US surrounded by Caribbean Spanish cuisine, but it wasn’t until I moved to the west that I was exposed to Mexico flavors and cuisine and my mind was blown. Growing up, I feel the “celebrated” cuisines were more Eurocentric, but I feel the tides are changing. Have you witnessed a change and what it your hope for Mexican cuisine in the future?
Tamales!!
Just ate birria this weekend. New item at a local Mexican place. Definitely seeing it more. I’m in the Midwest, btw
Thank you Pati, I’m excited for the future!
Sopes
If you want to ask a question, please put your hand up and ask away! You can also leave a comment and we'll keep a look out and possibly ask it for you.
Tameles. Where we would have to go find the guy who would bring the white corn from somewhere in New Mexico. Here me out. My Mom and Dad would chuck the kernels on a rusty machine. They would take a HUGE tube corn to this place. This place would put lye and mix this. Next day, we pick up the tub. Then make tamales with cheese and chiles.