Latest news with #Jinich
28-04-2025
- Entertainment
Pati Jinich shares 4 recipes, talks new cooking show 'Pati Jinich Explores PanAmericana'
The three-part series premieres Tuesday, April 29 on PBS. Pati Jinich is back with a brand-new show and some mouthwatering recipes to match. The Mexican chef, James Beard Award-winning author and Emmy-nominated TV host joined " Good Morning America" and "GMA3" on Monday to dish on her new PBS cooking series, "Pati Jinich Explores PanAmericana," and share a few recipes inspired by her travels. The three-part series, airing Tuesdays from April 29 to May 13, 2025, follows Jinich on a journey along the Pan-American Highway -- from Alaska to Argentina -- exploring stories, flavors and connections across the Americas. On "GMA" and "GMA3," Jinich showed viewers how to serve up Chicken Adobo, White Rice with Fried Plantains, Chicken Burritos and Pico de Gallo Salsa, all adapted from dishes she discovered at restaurants featured in the series. Check out the full recipes below! Filipino-style Chicken Adobo Makes 4 to 6 servings Recipe courtesy Pati Jinich, adapted from Valley Restaurant, Juneau, Alaska. Ingredients For the marinade: 1 cup soy sauce 1 cup unseasoned rice vinegar 6 garlic cloves, chopped 1-inch piece of ginger, chopped 4 bay leaves For the chicken: 3 pounds skin-on, bone-in chicken thighs (about 8) 3 tablespoons vegetable oil, divided 1 yellow onion, diced 6 garlic cloves, chopped 1 cup water 1 cup demerara sugar or raw sugar 1/2 cup ketchup, optional for sweetness Additional ingredients: 3 cups cooked white rice, to serve Sliced scallions, optional for garnish Directions 1. Preheat oven to 350 F. 2. Combine the ingredients for the marinade in a large bowl, then add the chicken pieces and toss to coat in the marinade. Let the chicken marinate for 5 to 10 minutes. 3. Heat 2 tablespoons of the oil in a large Dutch oven or ovenproof heavy bottomed pot over medium to medium-high heat. Reserving the marinade, transfer the chicken pieces, skin side down, to the pan and sear for about 5 minutes, until the skin browns and crisps. Transfer to a plate. (Work in batches if necessary to avoid overcrowding the pan.) 4. Add the remaining tablespoon of oil to the pan, add the onion and garlic and cook, stirring often and scraping the bottom to loosen any browned bits from the chicken, for about 2 to 3 minutes until the onion softens. 5. Pour in the reserved marinade, water, sugar, and ketchup (if using), and bring to a simmer. Return the chicken pieces, skin side up, to the pan along with any accumulated juices. Cover and transfer to the oven and braise for 45 minutes, until the chicken is cooked through but not falling apart. 6. Uncover, discard the bay leaves, then continue to braise in the oven for 15 minutes more, until the liquid has reduced and thickened to more of a glaze consistency and the meat is very tender. Serve with rice and spoon extra sauce on top. Garnish with scallions if desired. White Rice and Fried Plantains Ingredients 2 cups white rice 3 tablespoons vegetable oil, plus more for frying plantains 1/2 cup white onion, finely chopped 4 cups chicken stock, prepared or homemade 1 celery stalk, cut in half 1 fresh parsley sprig 1 tablespoon lime juice or to taste 1 1/2 teaspoons kosher salt or to taste 2 ripe plantains, peeled and sliced 1 serrano chile Sour cream to garnish, optional Directions To prepare the rice: 1. Place the rice in a large bowl and cover with very hot water. Let it soak anywhere from 5 to 10 minutes. Drain, rinse with cold water and drain again. 2. Heat the oil in a saucepan over medium-high heat. Add the rice and cook, stirring softly for 2 to 3 minutes. Incorporate the onion and stir from time to time, until the rice begins to change to a milky-white color and feels and sounds heavier, as if it were grains of sand, about 3 to 4 more minutes. Pour in the chicken stock, along with the celery, parsley, lime juice, salt and whole chile. 3. When it comes to a rolling boil, cover the pot, reduce the heat to the lowest setting and cook until the rice is cooked through and the liquid has been absorbed, about 15 to 20 minutes. If the rice grains don't seem soft and cooked through, add a bit more chicken broth or water and let it cook for another 5 minutes or so. 4. Remove the pan from the heat and let it sit, covered, for 5 to 10 minutes. Fluff with a fork when ready to serve. Place the cooked plantains (recipe below) on top. Place sour cream on the side for people to add to their rice and plantains if they like. To prepare the plantains: 1. Peel the plantains and slice them diagonally into 1/4-inch thick slices. 2. In a sauté pan, over medium heat, add about 1/4-inch of oil. Heat the oil until hot but not smoking. Add the plantain slices and fry until browned but not blackened, about 2 minutes per side (the oil should be bubbling around the edges of the plantain slices as they cook). 3. Remove the plantains from the oil and drain them on a plate covered with paper towels. Note: The skin of the plantain should be almost entirely black when it is mature and ready to use in this recipe. Cali Chicken Burrito Makes 6 servings Recipe courtesy Pati Jinich, adapted from Liliana Peñuelas, Cruz's Mexican Grill, Utqiagvik, Alaska. "While burritos originated in the northern Mexican borderland city of Juárez, they are ubiquitous throughout the US," PBS' website reads. So much so, that the first thing Pati found after landing in the northernmost city in North America, Utqiagvik, Alaska, was a chicken burrito. Even with limited access to ingredients due to being so remote, they are serving up delicious Mexican food at Cruz's Mexican Grill. This recipe is an adaptation of their Cali Chicken Burrito that owner Liliana Peñuelas served to Pati when she stopped by the restaurant." Ingredients Filling: 2 pounds ripe tomatoes 3 guajillo chiles, stemmed and seeded 3 pasilla chiles, stemmed and seeded 1 garlic clove Slice of a white onion (about 1 ounce) 1 teaspoon salt, or to taste 1 tablespoon vegetable oil 1 cup chicken broth 1/2 teaspoon paprika 1/2 teaspoon black pepper, or to taste 4 cups cooked, shredded chicken To assemble: 6 large flour tortillas French fries Cheddar cheese or a Mexican-style blend Shredded Romaine lettuce Pico de gallo Sour cream Guacamole Salsa of your choice Directions To make the filling: 1. Place the tomatoes, guajillos, pasillas and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 8 to 10 minutes, until the tomatoes soften and cook through, and the chiles rehydrate. 2. Use a slotted spoon to transfer the tomatoes, chiles and garlic to a blender, along with the onion slice and salt, and puree until smooth. 3. Heat oil over medium heat in a medium saucepan, add the pureed tomato salsa and simmer for 2 to 3 minutes. Add the chicken broth, paprika and pepper, and continue cooking for 5 to 6 minutes, until seasoned and thickened. Add the shredded chicken and cook a couple minutes more. Remove from heat and set aside. To assemble the burritos: 1. Heat a comal, griddle or skillet over medium-low heat for about 3 to 4 minutes. 2. Heat the flour tortillas for about a minute per side, until completely heated through. 3. Spread about 1 cup of the chicken filling in a thick strip on one side of the tortilla. Top with fries, cheese, lettuce, pico, sour cream and guacamole. 4. Tuck in the top and bottom, and roll up into a burrito shape. Repeat with the remaining tortillas and serve with salsa on the side. Pico de Gallo Salsa Makes 4 cups Ingredients 1 pound ripe tomatoes, cored and chopped (about 3 cups) 1/2 cup finely chopped white onion 1 jalapeño or serrano chile, finely chopped, or to taste 1/2 cup coarsely chopped cilantro leaves and top part of stems, or to taste 2 to 3 tablespoons freshly squeezed lime juice, or to taste 2 tablespoons olive oil, optional 1 teaspoon kosher or coarse sea salt, or to taste Directions 1. Place the tomatoes, onion, chile, cilantro, lime juice, olive oil (if using) and salt in a bowl, and toss well. 2. Let it sit for at least 5 minutes before serving. Store any leftovers, covered, in the refrigerator. 'GMA' kitchen picks By clicking on these shopping links, visitors will leave and and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? 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Axios
28-04-2025
- Entertainment
- Axios
Pati Jinich's new PBS show redefines what it means to be American
Beloved Mexican chef Pati Jinich is known for her PBS show " Pati's Mexican Table," filmed from her Chevy Chase home. But on Tuesday, she takes viewers far beyond her kitchen in a new series: " Pati Jinich Explores Panamericana." Why it matters: At a time when discussions of borders, immigrants, and what it means to be American can turn toxic, Jinich brings her infectious joy, curiosity, and appetite on a journey through the Americas. The big picture: Jinich's obsession with pathways is personal. A Jewish Mexico City native whose grandparents fled Europe's pogroms and the Holocaust, she moved to Dallas and then D.C., earning a master's in Latin American studies at Georgetown. While working at a think tank, she found her true passion teaching cooking at the Mexican Cultural Institute. Thirteen seasons, an Emmy nomination, and several cookbooks later, she widened her lens with "La Frontera," a PBS Primetime docuseries highlighting the rich, interconnected communities along the "misunderstood" U.S.-Mexico border. Now, she's expanding even further — tracing routes along the Pan-American Highway, a sprawling network from Alaska to Argentina, to illuminate the common threads that unite the Americas. In this season, Jinich starts in the northernmost U.S. city, Halibut Cove, Alaska, where she explores subsistence living, Native modern art, and the roots of dogsledding. She travels to southern Alberta, "the Texas of Canada," delving into cowboy culture. Along the way, Jinich breaks bread with people of all backgrounds — Orthodox Russians in Alaska, First Nations communities in Canada, Filipino and Mexican immigrants — connecting across cultures and ideologies. What she's saying:"Without bias, without an agenda, it's just going to meet different people and see how different communities and regions are tackling the big challenges of our time," Jinich tells Axios. "The mission of the show is to reimagine what it means to be an American from a place of humility, of humbleness, of 'I want to learn more.'" What we're watching:: The first season is just a slice of the Americas. The rest of the journey may face political roadblocks. The Trump administration plans to ask Congress to rescind over $1 billion in funding that supports NPR and PBS, Jinich's television home for over a decade. For Jinich, PBS is personal. It's how she learned English, watching the news and shows with her kids. "For me, PBS was content I could count on being good, true and inspiring, and not manipulated," says Jinich.
Yahoo
17-04-2025
- Entertainment
- Yahoo
Chef Pati Jinich, Star of PBS's Pati's Mexican Table, Launches a New Cookbook Workbook with Levenger
DELRAY BEACH, Fla., April 17, 2025 /PRNewswire/ -- Food lovers who have dreamed of writing a cookbook as a way to preserve cherished recipes are in luck with How to Write a Cookbook, the exclusive guide from bestselling author and longtime PBS star Pati Jinich, published by the premium retailer Levenger. The how-to guide is part of the Levenger Master Class™ series of workbooks and guides. What sets the workbooks apart are the innovative Circa® notebooks by Levenger, which are unbounded in the traditional sense, to give users maximum flexibility. (A series of attractive resin discs securely hold the pages together between the covers.) You can easily move pages around and add more of your own, thus organizing the interactive worksheets sprinkled throughout the workbook as you wish. How to Write a Cookbook distills the expertise of Jinich, a bestselling author and James Beard Award-winning chef and TV host, into a step-by-step handbook for formulating, testing and writing recipes. She shows writers how to use the art of storytelling to bring dishes to life and offers invaluable advice for publishing and promoting their books. "While it is important to consider how you will share your cookbook with others," she writes in the workbook, "writing the best cookbook you can, and that you are immensely proud of, is what matters the most." Jinich said that she is delighted to share her knowledge with everyone who wants to learn the art of cookbook writing. "The Levenger Master Class series provides unique opportunities for sharing experiences and expertise in a hands-on way for those who are eager to learn, and I'm excited to be a part of it." "It's an honor to have Pati collaborate with our team," said Margaret Moraskie, CEO of Levenger. "She brings amazing expertise and recognition to the Levenger Master Class series, which is an extension of our mission to create the best tools available for readers and writers. If you want to learn how to write a cookbook, you couldn't ask for a better teacher than Pati." How to Write a Cookbook is the newest in the Levenger Master Class series of step-by-step workbooks and guides. Also available are Writing a Memoir, Writing a Novel and Master Your Life. Media Contact: Brianna Pisacanebpisacane@ View original content to download multimedia: SOURCE Levenger Sign in to access your portfolio
