Title:Contributing WriterEducation:B.S. from Instituto Tecnológico Autónomo de México, M.A. in Latin American Studies from Georgetown University, Culinary diploma from L’Academie de CuisineLocation:Washington, D.C.Expertise:Mexican cuisine and culture, television presentation, cookbooksPati Jinich is a James Beard Award–winning and Emmy-nominated Mexican American chef and creator of the television showsPati’s Mexican TableandLa Frontera with Pati Jinich. She is the author of the cookbooksPati’s Mexican Table,Mexican TodayandThe New York TimesbestsellingTreasures of the Mexican Table. She is a regular guest on theTodayshow,Good Morning America,The Splendid Tableand NPR’sAll Things Considered, and she has contributed toThe New York TimesandThe Washington Postin addition to many other publications.Pati is resident chef at the Mexican Cultural Institute in Washington, D.C. She has been named to the United Nations’ Global Alliance for Clean Cookstoves Chef Corps and to the Kitchen Cabinet advisory board for the Smithsonian’s American Food History Project, and she has cooked Cinco de Mayo dinners at the White House for President Barack Obama and at the James Beard House. She was born and raised in Mexico City, and she worked as a political analyst before launching her food career. Pati lives in the Washington, D.C., area with her husband and three sons.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:B.S. from Instituto Tecnológico Autónomo de México, M.A. in Latin American Studies from Georgetown University, Culinary diploma from L’Academie de CuisineLocation:Washington, D.C.Expertise:Mexican cuisine and culture, television presentation, cookbooks
Title:Contributing Writer
Education:B.S. from Instituto Tecnológico Autónomo de México, M.A. in Latin American Studies from Georgetown University, Culinary diploma from L’Academie de Cuisine
Location:Washington, D.C.
Expertise:Mexican cuisine and culture, television presentation, cookbooks
Pati Jinich is a James Beard Award–winning and Emmy-nominated Mexican American chef and creator of the television showsPati’s Mexican TableandLa Frontera with Pati Jinich. She is the author of the cookbooksPati’s Mexican Table,Mexican TodayandThe New York TimesbestsellingTreasures of the Mexican Table. She is a regular guest on theTodayshow,Good Morning America,The Splendid Tableand NPR’sAll Things Considered, and she has contributed toThe New York TimesandThe Washington Postin addition to many other publications.Pati is resident chef at the Mexican Cultural Institute in Washington, D.C. She has been named to the United Nations’ Global Alliance for Clean Cookstoves Chef Corps and to the Kitchen Cabinet advisory board for the Smithsonian’s American Food History Project, and she has cooked Cinco de Mayo dinners at the White House for President Barack Obama and at the James Beard House. She was born and raised in Mexico City, and she worked as a political analyst before launching her food career. Pati lives in the Washington, D.C., area with her husband and three sons.
Pati Jinich is a James Beard Award–winning and Emmy-nominated Mexican American chef and creator of the television showsPati’s Mexican TableandLa Frontera with Pati Jinich. She is the author of the cookbooksPati’s Mexican Table,Mexican TodayandThe New York TimesbestsellingTreasures of the Mexican Table. She is a regular guest on theTodayshow,Good Morning America,The Splendid Tableand NPR’sAll Things Considered, and she has contributed toThe New York TimesandThe Washington Postin addition to many other publications.
Pati is resident chef at the Mexican Cultural Institute in Washington, D.C. She has been named to the United Nations’ Global Alliance for Clean Cookstoves Chef Corps and to the Kitchen Cabinet advisory board for the Smithsonian’s American Food History Project, and she has cooked Cinco de Mayo dinners at the White House for President Barack Obama and at the James Beard House. She was born and raised in Mexico City, and she worked as a political analyst before launching her food career. Pati lives in the Washington, D.C., area with her husband and three sons.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
