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DUE TO THE GOVERNMENT SHUTDOWN THE LOCATION FOR THIS EVENT HAS BEEN CHANGED.
ARLINGTON CAMPUS OF GEORGE MASON UNIVERSITY Founders Hall
3351 Fairfax Drive
ROOM: Auditorium, Room 134
One block east of Virginia Square Metro on the orange line or 2 blocks west from the Clarendon metro stop, also on the orange line. Parking available below the building for $3 hour. Some street parking available nearby.
A self-described “overloaded soccer mom with three kids and a powerful blender,” Pati Jinich, who was born and raised in Mexico City, is on a mission to show Americans that true Mexican home cooking isn’t what they’ve come to expect. In her new cookbook, Pati’s Mexican Table (Houghton Mifflin Harcourt), Jinich introduces readers to Mexican ingredients, cooking techniques, and recipes, many of which are surprising in their simplicity and freshness. Contrary to popular belief, they’re not always spicy, covered in cheese, or for carnivores alone.
Jinich’s expertise isn’t limited to food. In Pati’s Mexican Table, her PBS television show, she also acts as tour guide and interpreter, telling stories about her homeland’s history, evolution, and rich culture, and sharing anecdotes about her upbringing, travels, and conversations with cooks across both her native and adopted countries.
At the program, savor home-cooked Mexican food with a tasting of treats, including her famous “Piggy Cookies” and aqua fresca concentrate. A sneak preview of the upcoming season of her show will also be screened.
Jinich has appeared as a guest on the Food Network, NBC’s Today, CBS’s The Chew, CNN, Fox News, NPR, and The Splendid Table. She directs and teaches a culinary program through the Mexican Cultural Institute in Washington. Jinich will sign copies of her cookbook.
Cajeta begins with goat’s milk, brown sugar, and vanilla, and ends up as a silky liquid taste of dessert heaven. Pati Jinich shares its history and a recipe on her blog.