About the Instructor
Born and raised in Mexico City, Pati Jinich is the host and executive producer of the award-winning PBS Primetime docuseries La Frontera, which shares untold stories from the US-Mexico border and just aired its second season, and the long-running 4x Emmy-nominated PBS daytime show Pati’s Mexican Table, where Pati brings Mexican flavors from around the country into American homes.
A former political analyst focused on Mexican political institutions and US-Mexico relations at the Inter-American Dialogue, Pati holds a master’s degree in Latin American Studies from Georgetown University. Bringing together her background in policy with her love of food and talent for interviewing, Pati has now made exploring and sharing Mexico’s cuisine and culture her life’s work. She has been named one of the “Top 5 Border Ambassadors” from The Council of the Americas, among the “100 Greatest Cooks of All Times” by Epicurious, is a 3x James Beard Award winner for her Television work and is resident chef at the Mexican Cultural Institute in Washington, D.C. She is also the New York Times bestselling cookbook author of three cookbooks, including her most recent “Treasures of the Mexican Table: Classic Recipes, Local Secrets.”
Pati has appeared on ABC’s “Good Morning America,” LIVE with Kelly & Mark, CBS’s “The Talk,” The Food Network, NPR’s “All Things Considered,” and Univision’s “Despierta America,” among others. She has been profiled in numerous well-regarded publications including The New York Times and The Washington Post. In addition to writing on her website, patijinich.com, she contributes to a wide array of print and online publications including The Washington Post and The New York Times.
Pati has resided in the Washington, D.C. area for the past 20 years, where she and her husband are raising their three Mexican-American sons.
This in a live online class via Zoom.
The online program will be recorded and the recording link will be emailed to registered participants 24-48 hours after the live event.
Other webinars in the Plants, Cuisine and Culture series: