Inside Mexico with Pati Jinich

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Food, Arts

4.4 • 2.8K Ratings

🗓️ 3 December 2021

⏱️ 54 minutes

🔗️ Recording | iTunes | RSS

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Summary

Pati Jinich is on a quest to show people what Mexico looks like and tastes like. She breaks down the common denominators of Mexican cuisine, tells us why she lives and dies for her blender and reveals her favorite recipes for chicken soup. Plus, writer Brandon Cook gives us a language lesson on drinking toasts from around the world, Alex Aïnouz has an epiphany about homemade pasta, and we bake up an ultra-easy Swedish “Sticky” Chocolate Cake.

Get the recipe for our Swedish “Sticky” Chocolate Cake:

https://www.177milkstreet.com/recipes/swedish-sticky-chocolate-cake

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Transcript

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0:00.0	Hey, Milk Street listeners. As fall approaches, I've asked Stella Parks to help me answer your baking questions.
0:06.6	So from spice cakes to Halloween candies and much more, we're opening the phone lines to tackle your autumn baking projects.
0:13.9	Please email us at questions at milkstreetradio.com.
0:17.3	One more time, send questions to milkstreetradio.com and we'll be in touch.
0:24.8	Hi, this is Christopher Kimball. Thanks for listening to Milk Street Radio. You can go to our website
0:30.2	177Milkstreet.com to get our recipes, to stream our television show, or to get our latest
0:35.7	cookbooks. Here's this week's show.
0:43.1	This is Most Street Radio from PRX.
0:45.1	I'm your host, Christopher Kimball.
0:48.3	Patty Heanish has hosted Patty's Mexican Table for the last decade
0:51.4	in an effort to present the full range of Mexican food.
0:55.0	Today she tells us about some of Mexico's lesser-known culinary traditions,
0:59.0	including seared white beans and sweet lime chicken soup.
1:02.0	She also explains why a pressure cooker accident felt like a right of passage.
1:07.0	So many homes have pressure cookers in Mexico, but all of them have more than one accident story.
1:15.0	You know, like I got a pressure cooker when I got married.
1:18.5	And like the second or third time that I used it, I was making pinto beans and they exploded.
1:24.2	And it took me weeks to clean that up.
1:27.3	And I never, ever wanted to use the pressure
1:29.5	cooker ever again.
1:33.1	Later on in the show, we whip up a perfectly gooey, Swedish, sticky chocolate cake.
1:37.9	And Alex Einuz argues that store-bought pasta is sometimes better than homemade.
	...

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