Pati Jinich’s Mexican Table Offers Delicious Cooking Programs at the Mexican Cultural Institute
America is obsessed with television food celebrities. Somewhere along the way, we forgot that, in the kitchen, there just isn’t any substitute for passion and talent. We’ve conveniently chosen to ignore the fact that many of these “stars” are neither food experts nor stars.
However, we have our own right here in DC, and she is always a star, even when there aren’t any TV cameras around.
Her name is Pati Jinich, and she is the chef and host of PBS’s Mexican Table and teaches Mexican cooking classes by the same name at the Mexican Cultural Institute that are a foodie’s dream.
Last week’s class, Mexican Fiestas: Pozole, Ponches & Piñatas, was a smash hit with the more than 125 guests and food lovers who attended. It marked the end of Pati’s classes for the year, but, don’t worry, she’ll be back in 2012 with an even more incredible lineup of programs.
Which is why it feels wrong to call these programs “classes.” The term just doesn’t do them, or her, justice. No, instead, Pati’s classes are more like culinary extravaganzas. December 8th’s program included cooking demonstrations of pozoles, punches, and traditional preparations of essential sauces and condiments. In between cooking, chopping, and pureeing sauces in a blender, Pati entertained her guests with amusing, information-packed anecdotes.
Guests were treated to delicious appetizers during Pati’s introduction, which included yummy, Molotes of refried beans wrapped in plantain flour that were fried and topped with chipotle salsa; a spicy Bacalao al Ia Vizcaína served on crispy bread; and little Chilapas tarts made with sautéed mushrooms and goat cheese.
Pati is a wealth of knowledge about Mexican cuisine and food culture and the origins and
history of ingredients, especially chilies, which she weaved in and out of her demonstration. For the first recipe, guests learned how to prepare a phenomenal green Pozolillo, or little pozole, which was made with roasted pumpkin seeds, chayote, tomatillos, and other ingredients.
As she cooked, she explained the history of pozoles, gave instructions on how to pair different chilies, and told the audience why some combinations don’t work and some do. While she spoke, the Pozolillo was served and eaten, and virtually every bowl was scraped clean.
Pati’s enthusiasm for her subject is infectious, and when she speaks, you are entranced by her warm smile and engaging, funny personality. She is a consummate professional whose recipes are well researched, tested, and easy-to-understand.
While she demonstrated the recipe for the Pozole Rojo, red pozole, she shared tidbits about the importance of learning the different varieties of chilies and how to use them, and revealed the blender is an irreplaceable kitchen tool Mexican cooks can’t live without. Then it was time to sample the red pozole, which was mind blowing. Made with chicken, hominy, ancho chilies, guajillo chilies, and a host of fresh garnishes, this dish was delicious, with deeply complex flavors that got a boost from a squeeze of fresh lime juice.
The scrumptious end to the evening came with the demonstration of how to prepare Buñuelos, a fried flat bread traditionally served with Piloncillo Syrup, and Ponche de Año Nuevo, a rum and fruit-infused New Year’s Eve Punch.
When asked what inspires her most, Pati replied, “Even with 1,000 years to live, I would never have enough time to learn all the things I want to learn (about Mexican cuisine).”
What’s Next? Be sure to sign up for the Mexican Cultural Institute’s email updates, so you won’t miss Patti’s next class in 2012.
Category: WHAT YOU MISSED
