Mexican cuisine a strong mosaic of flavours

Chef and PBS TV host Pati Jinich shares how to make iconic Mexican dishes at home with recipes for Carnitas Tacos, Poblano Rajas Salad, and Green Pozole

PHOTO: Ellen Silverman/Rux Martin Books/Houghton Mifflin Harcourt; "Green pozole, or hominy stew, is much loved by people from the state of Guerrero, in southwestern Mexico," Pati Jinich writes in Mexican Today.
Laura Brehaut, Postmedia News
Originally published on June 7, 2016; National Post
Classics are classics for a reason, of course. But as charismatic chef and PBS TV series host Pati Jinich points out, there is so much more to contemporary Mexican cooking than the familiar.
PUBLISHED IN PRINT:
Calgary Herald: June 8, 2016; page C1 / Front 
Saskatoon StarPhoenix: June 8, 2016; page C1 / Front 
Windsor Star: June 8, 2016; page C1 / Front
Welland Tribune: June 28, 2016; page C5
Peterborough Examiner: June 29, 2016; page C6
Northumberland Today: June 29, 2016; page D4
Collingwood Enterprise-Bulletin: July 1, 2016; page C7
London Free Press: July 30, 2016; page F6
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