The Mexican Cultural Institute is proud to announce the 2013 season of Mexican Table! The season kicks off on May 30th when Pati's Mexican Table returns with an Asian/Mexican fusion theme. Then, on October 24th, Pati will partner with the Smithsonian Institution for an engaging session on Mexican cuisine in the United States, and the year will end appropriately on December 5th with a session on Mexican holiday cuisine. The 2013 season promises to be an eclectic and exciting exploration of Mexico's finest and most unique dishes. Purchase your tickets below!
During each event, we will show you why in November of 2010, Traditional Mexican Cuisine was included to UNESCO's Intangible Cultural Heritage list and you will have the opportunity to watch an entertaining demonstration, followed by a sumptuous dinner served with wine, beer and music. As a souvenir, you will take home recipes and some ingredients to get you started cooking at home.
"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 a fount of knowledge about Mexican cuisine and food culture and the origins and history of ingredients. Her 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. Pati's classes are more like culinary extravaganzas where, in between cooking, chopping, and pureeing sauces in a blender, Pati entertains her guests with amusing, information-packed anecdotes."
- Summer Whitford, DC Event Junkie
May 30th: The Asian Influence in Mexican Cooking
Asian demographic influence has a long and storied past in Mexico: Filipinos came through the Pacific trade on huge Galleons, Chinese communities worked to build Mexican railroads, and Japanese settlers found work on coffee plantations. Mexico's culinary heritage is no stranger to this influence—dishes have benefited from their steaming, drying and salting techniques, as well as the spices. Join us to explore the heritage of Asian cuisine in Mexico through dishes like Sriracha Tuna Tataki Tostadas, Mexican Miso Soup with Chipotle and Nopales, Amaranth Chicken with Ginger Piloncillo Sauce, Five Spice Jasmine Rice, Chinese Jicama and Mango Slaw, and Green Beans with Salted Peanuts and Chile de Arbol. We'll finish the meal with Pati's delectable Pecan Plum Empanadas with Cajeta Sauce and the traditional Cafe de Olla.
October 24th: Mex-Americana: The Evolution of Mexican Food in the US
While much has been made of Mexico's influence on American cuisine, this session aims to take a creative look at its converse. Sampling iconic dishes that represent the evolution and diversity of Mexican cooking in the US (Tex-Mex combo platter, anyone?), Pati crosses the country for the best in Mex-American cuisine, from Los Angeles Taco Truck Style Tacos Acorazados to Modern Mexican dishes a la New York.
December 5th: Popular Mexican Holiday Dishes
Mexico's holiday tradition is much more than a piñata and poinsettias—join Pati as she shows us some of Mexico's most classic holiday offerings. Bacalao a la Vizcaina, Mexican Style Fruit Punch, Tamales and Festive Sweets take center stage for a delicious and wide-ranging exploration of Mexican holiday culture.
Pati's Mexican Table acknowledges the kind support from: