When a cuisine gains global popularity the way Mexican food has, it can sometimes lose some of its esencia and history. For 13 seasons, Chef Pati Jinich has tirelessly worked to highlight the delicious nuances that Mexican cuisine carries in its roots on her show Pati’s Mexican Table.
This season sees the Mexican-born chef and Emmy winner take on the state of Chihuahua — a region that holds a special place in her heart. Not only does she dive into Chihuahua’s beauty, but she chronicles a history that is often left out of the narrative.
Alongside her partner Gran Centenario, Jinich unlocks how the region’s food is a product of both “Old World and New World influences,” while also giving a face to those who preserve traditional practices passed down through generations.
The accomplished mamá-of-three and bestselling author chats with Latinidad Collective about what it was like working on this season, which premiered on September 13 on PBS and gives us the 411 on the birthplace of the margarita.
This season of Pati’s Mexican Table focuses on the culture and cuisine of Chihuahua, Mexico. What inspired you to explore this particular region, and how do the indigenous, Mennonite, and mestizo cuisines meld to define Chihuahua’s culinary soul?
Chef Pati Jinich: I visited Chihuahua [for a second time] while filming my docuseries La Frontera. We went to El Paso and Ciudad Juarez to explore the borderland sister cities. After that trip, I knew I had to make this happen. I worked very hard on the research and scouting. Chihuahua is so immense that we had many options for what to do and focus on, which was the most challenging part given the abundance of amazing content.
Chihuahua is truly unique in its diversity and richness of culture and cuisine. Every part of Mexico has a unique blend of Old World and New World influences, as Mexico was a colony of Spain for more than 300 years. Each region of Mexico has its own indigenous communities, and the prevailing one in Chihuahua is the Rarámuri, also known as the Tarahumara. They have a very unique culture and incredible food based on maize, beans, corn masa, wild fresh herbs, jalapeño chile verde, fantastic smoky charred tomato salsas, beef, burritos, and Mennonite cheese.
The indigenous, the Mestizo, and the Mennonites are all Mexicans. Mestizos are known as the people who are not Mennonite or indigenous. The Mennonites established themselves in Chihuahua over 100 years ago, exactly 102 years ago, and they have become a cultural and economic pillar of Chihuahua. One of their main contributions is Mennonite cheese, which has become deeply rooted not only in Chihuahua but in the rest of Mexico. This cheese, also known as Chihuahua cheese, is cherished.
Credit: Pati’s Mexican Table | Gran Centenario
In Mexico, the Mestizo culture is a combination of Mexicans and the Spanish who settled in Mexico since the 1500s, along with every other immigrant group that has come through Chihuahua. So, you have Spanish, French, Italian, and many more people who have come to Chihuahua throughout the centuries.
As we celebrate Our Herencia Month, what are some authentic ways you believe people can celebrate Mexican heritage through food and drink, especially highlighting the region of Chihuahua?
Absolutely, let’s dive into the foods of Chihuahua. One of the most iconic dishes is chile verde, also known as chile con queso. It’s incredibly simple to prepare. Chile verde, also known as Anaheim or California chile, can be substituted with green New Mexico chile. This chile is very fragrant, flowery, rich, and absolutely delicious. Because of its spicier flavors, I highly recommend enjoying it with Gran Centenario Reposado, as it accentuates the spicier notes!
Therefore, once you have the chiles, roast and peel them. Then, cook them with onions, a little milk, and plenty of Mennonite cheese. This cheesy, deliciously messy mixture is then wrapped in a flour tortilla. Chihuahua offers both corn and incredibly delicious flour tortillas. Celebrating Chihuahua means diving into its foods, like chile verde and burritos. Burritos are king in Chihuahua, and it is actually the birthplace of the burrito.
Some of the most famous burritos include chile relleno de deshebrada con huevo, which is shredded beef with scrambled egg (or without egg), along with refried beans and cheese. Another popular option is the wiener sausage with colorado chile and tomato sauce. A burrito is a staple. So, I recommend you enjoy it with a Gran Centenario staple like Reposado or Añejo. The exceptional quality and taste of Gran Centenario’s 100% agave tequilas make them perfect on the rocks as the perfect pairing. I also make many of these dishes in my episodes.
Another notable dish is Viscada, a delicious mixed meat grill that you can enjoy in tacos. It pairs perfectly with Gran Centenario Reposado, as its rich flavor balances with the nutty tones, creating a more aromatic and deep tasting experience with the potatoes, chorizo, bacon, beef tenderloin, and pork tenderloin. It’s a mixed meat feast. Jumping into the food is a fantastic way to immerse yourself in the culture and history of Chihuahua.
Your partnership with Gran Centenario shines a light on the deep connection between Mexican cuisine and tequila. Could you elaborate on the cultural and historical significance of tequila in Mexican culinary traditions?
Tequila is one of the most important pillars of Mexican culture and cuisine. I don’t think there’s a celebration in Mexico that doesn’t scream for tequila. Just like mariachis are known as a symbol of Mexican identity. Just like guacamole, avocado, chilaquiles, pozole, and tacos define what it is to be Mexican. Tequila is Mexico’s preferred spirit, and it has a long history and tradition in the country.
It also has a denomination of origin. Gran Centenario Tequila is Mexico’s number one tequila, and rightfully so. It has over 150 years of a proprietary way of making tequila, which is the most sublime, as it mixes aged, blended tequilas with new, younger tequilas. They offer Plata, Reposado, Añejo, Cristalino, Leyenda and their newest tequila is Gallardo, which launched earlier this year.
They are all incredibly delicious to sip on. But personally, I love to sip on the Cristalino, which has apple notes, a hint of sweetness, and a little bit of tartness. The Leyenda is very caramelly, nutty, deep, and absolutely delicious.
The history of tequila in Mexico goes hand-in-hand with who we are and how we celebrate. Not only in Mexico but anywhere around the world where you see a Mexican celebrating, we want to celebrate with tequila. Increasingly, people are realizing that tequila is a spirit that is absolutely delicious to sip on its own, to drink on the rocks, and also fabulous for making cocktails. Gran Centenario Tequila is proud of its roots and origin. It comes from the highlands of Jalisco in the region of Tequila.
Credit: Pati’s Mexican Table | Gran Centenario
They are proud of their origins, techniques, and attention to detail in creating an incredible product. Their pride in their Mexicanness is something I share. I am incredibly proud of being Mexican. And just like Gran Centenario, I want to shine a light on the beauty of our cuisine and culture.
The premiere episode of Pati’s Mexican Table takes us to the birthplace of the margarita cocktail. Can you share the history behind this iconic drink and how it reflects the spirit of Mexico?
The premiere of Pati’s Mexican Table takes us to the birthplace of the margarita cocktail, the Kentucky Bar. You have to hear the story as the barman and the manager of the Kentucky Bar tell it. But to give you a little spoiler, it is said that someone asked for a drink for his girlfriend. And the barman mentioned that the best way to drink tequila was with lime and rim salt.
They created a cocktail, and Margarita, the girlfriend of the man at the bar, loved it so much that they named the drink after her. You should watch the episode to get the full story and the precise recipe especially alongside Gran Centenario Tequila for the very first episode. The Kentucky Bar also has incredible carne asada nachos, which I also make in one of the episodes.
