You know carnitas! Here is a most charming way to make them... some people add soda, some add sweetened condensed milk, some add simple syrup, but I'm using brown sugar and milk. They come out super soft inside from cooking in the milk and completely caramelized on the outside from the brown sugar. Use them in tacos, tortas, tostadas - recipe: https://patijinich.com/brown-sugar-carnitas/ | Pati Jinich
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You know carnitas! Here is a most charming way to make them... some people add soda, some add sweetened condensed milk, some add simple syrup, but I'm using brown sugar and milk. They come out super soft inside from cooking in the milk and completely caramelized on the outside from the brown sugar. Use them in tacos, tortas, tostadas - recipe: https://patijinich.com/brown-sugar-carnitas/ | Pati Jinich
54.8K viewsJul 1, 2022
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In Mexico, the holiday season is tamal season! These combine two of my favorite fillings: carnitas and tangy salsa verde. You can make the tamales only and serve them as little gifts for your guests, or layer them into a decadent, creamy, cheesy tamal casserole like I'm showing you here. My friends at Kroger sent me all the ingredients, and they have everything you need to make this at home. For the recipe and more from my kitchen to yours: https://www.kroger.com/blog/pati-jinich | Pati Jinich
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In Mexico, the holiday season is tamal season! These combine two of my favorite fillings: carnitas and tangy salsa verde. You can make the tamales only and serve them as little gifts for your guests, or layer them into a decadent, creamy, cheesy tamal casserole like I'm showing you here. My friends at Kroger sent me all the ingredients, and they have everything you need to make this at home. For the recipe and more from my kitchen to yours: https://www.kroger.com/blog/pati-jinich | Pati Jinich
44K viewsNov 8, 2025
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Pati Jinich on Instagram: "I’m giving you the recipe you need to make carnitas at home! There are countless versions, but my take is based on the ones I ate growing up in Mexico City. I braise them with fresh orange juice for a little tang and sweetened condensed milk, which helps the meat really caramelize. If you dare, chase them with bites of pickled jalapeño the chilanga way, like I eat them. Link in bio to get my recipe. @_mexicorico #PumpUpElSabor #TacoTuesday #carnitas"
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Pati Jinich on Instagram: "I’m giving you the recipe you need to make carnitas at home! There are countless versions, but my take is based on the ones I ate growing up in Mexico City. I braise them with fresh orange juice for a little tang and sweetened condensed milk, which helps the meat really caramelize. If you dare, chase them with bites of pickled jalapeño the chilanga way, like I eat them. Link in bio to get my recipe. @_mexicorico #PumpUpElSabor #TacoTuesday #carnitas"
79.4K viewsNov 29, 2024
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Mexican Food Wouldn't Exist Without Immigration | Pati Jinich
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Mexican Food Wouldn't Exist Without Immigration | Pati Jinich
2.3K views1 month ago
YouTubeThe Latino Majority
My friend and master parillero JL Pelin Lambarri showed me the ropes of a true Sonoran carne asada. You can throw your own backyard carne asada, and I show you how in the full episode now up on my YouTube channel: https://youtu.be/WBGWZl3LVKc #carneasada #Sonora | Pati Jinich
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My friend and master parillero JL Pelin Lambarri showed me the ropes of a true Sonoran carne asada. You can throw your own backyard carne asada, and I show you how in the full episode now up on my YouTube channel: https://youtu.be/WBGWZl3LVKc #carneasada #Sonora | Pati Jinich
119K viewsJun 27, 2025
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In the land of mariachis, Jalisco, eating an essential dish for Jaliscienses, carne en su jugo, at Karne Garibaldi with the leader of one of the biggest mariachi bands Mariachi Nuevo Tecalitlán. To watch more, the full episode is now on YouTube: https://youtu.be/7Tjr-FR89Gg #Guadalajara #Jalisco #mariachi #carneensujugo | Pati Jinich
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In the land of mariachis, Jalisco, eating an essential dish for Jaliscienses, carne en su jugo, at Karne Garibaldi with the leader of one of the biggest mariachi bands Mariachi Nuevo Tecalitlán. To watch more, the full episode is now on YouTube: https://youtu.be/7Tjr-FR89Gg #Guadalajara #Jalisco #mariachi #carneensujugo | Pati Jinich
16.1K viewsOct 2, 2025
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It's grilling season, which means it's carne asada season! I love carne asada in tacos, but it's also great on nachos, especially if you want a big platter of something you can share. I'm making them with my friend Enrique who hails from Piedras Negras, the birthplace of the nacho. If you want to make some, too: https://mexicorico.com/all-recipes/skirt-steak-nachos La Costeña's Mexico Rico #nachos #carneasada #mexicanrecipes | Pati Jinich
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It's grilling season, which means it's carne asada season! I love carne asada in tacos, but it's also great on nachos, especially if you want a big platter of something you can share. I'm making them with my friend Enrique who hails from Piedras Negras, the birthplace of the nacho. If you want to make some, too: https://mexicorico.com/all-recipes/skirt-steak-nachos La Costeña's Mexico Rico #nachos #carneasada #mexicanrecipes | Pati Jinich
33.7K viewsJul 10, 2025
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1:30
Burrito Week Day 3 - Carne con Chile Burritos! An iconic burrito of the Sonora/Arizona border. I make them all the time, but in the video captured here Juju came to help me eat them and gave the highest praise a bit ago, "This is probably the best burrito I ever had!" I’ll ask him if he feels the same way now. If you want to try them: https://patijinich.com/carne-con-chile-burritos/ #burritos #carneconchile | Pati Jinich
17.4K viewsJul 17, 2024
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3:00
In Sonora, I met Doña Guille, a fellow chilanga in Hermosillo who mastered the Sonoran style flour tortillas, known as sobaqueras, and makes the most incredible burros with them. To see what other delicious things I ate during my food crawl of Sonora's capital city, you can watch the entire episode of #PatisMexicanTable on YouTube: https://youtu.be/vPlhEHymfac #flourtortillas #burritos #sobaqueras | Pati Jinich
469.2K viewsOct 15, 2025
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2:41
Doña Irma and her family are preserving their Mayan roots at Aldea Xbatun. But if you want to eat there, you have to cook with them and I happily did! You can cook the Chaya Soup we make in this clip along with me in my kitchen, if you watch the full episode: https://youtu.be/P9BqLLE6E84 #PatisMexicanTable #Yucatán | Pati Jinich
44.4K views11 months ago
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Tacos de Suadero are everywhere in Mexico City. Beef is slow-simmered until very tender and falling apart, then chopped into small pieces, and many times served piled onto a plate topped with salsa, chopped white onion and cilantro, and covered with warm corn tortillas to scoop it all up into tacos. I'm showing you how to make them at home, wait until you try the mixed chile salsa verde with smoky chipotles en adobo. Simple, made to share, and impossible not to devour! Recipe: https://bit.ly/Sua
23.6K views10 months ago
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These seafood tostadas from La Guerrerense were truly phenomenal. I couldn’t choose a favorite! To see more epic seafood from Ensenada, and to make Cali-Baja Fish Tacos and Arroz con Leche with me, watch the full episode on YouTube: https://youtu.be/5QXXCyeGzhw | Pati Jinich
20K viewsOct 22, 2025
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Eating criadillas with three generations of cowboys. It doesn't get more Chihuahua than that! If you're not as adventurous of an eater as me, there was plenty of other tasty ranch food I ate while spending a day living the Mexican cowboy life and, back at home, Sami and I make you some delicious Colorado Chile Short Rib Volcanes (tostadas oozing with melty cheese). This is one of my favorite episodes from Chihuahua and it's now up on my YouTube in its entirety: https://youtu.be/7f6fsI2_bso | Pat
61.4K viewsFeb 7, 2025
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1:59
My new favorite breakfast taco... Tacos de Papa, Nopal y Huevo! The nopales and potatoes soak in a guajillo-tomato sauce and are tucked into a warm corn tortilla with a sunny side up egg. The yolk irresistibly breaks into the taco as you eat it! I always go for Eggland's Best Eggs eggs, which are packed with flavor and nutrition, including 10 times more Vitamin E and more than double the Omega-3s compared to ordinary eggs. In combination with the nopalitos, not only are these tacos delicious, th
14.9K viewsNov 11, 2025
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Gorditas are chubbier than tortillas and you can stuff them with all kinds of fillings, almost like Mexican pitas! Here I incorporate ground colorado chile into the masa which gives them the gorgeous red color and adds flavor, and they are stuffed with shredded chicken in a creamy sauce flavored with chipotles in adobo. You can make them, too: https://patijinich.com/red-gorditas-with-creamy-chipotle-chicken/ La Costeña's Mexico Rico #gordita | Pati Jinich
45.6K viewsMay 29, 2025
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1:31
One of the best versions of fried rice I ever had was at a carne asada in Nuevo León. Seeing as my family is all crazy about fried rice, I had to recreate the experience for them at home which resulted in this pork belly, arrachera, and shrimp fried rice. Recipe: https://patijinich.com/honey-glazed-pork-belly-arrachera-and-shrimp-fried-rice/ | Pati Jinich
18.8K viewsApr 12, 2025
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Episode 4 of #PatisMexicanTable Mexico City has dropped! We meet engineer and entrepreneur Diego Cárdenas who is making biking even more sustainable with his Bamboocycles and go for a ride with urbanist Paola Montes above the city's rooftops on the Iztapalapa Cablebús, which is not only for stunning views, but a way to move millions every day. We fuel up after the commute on Tacos de Suadero and Tlacoyos and I show you how to make them at home. Look for it on your local PBS station or stream it
12.7K viewsOct 17, 2025
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2:56
Chicken in Pecan & Ancho Chile Sauce
8.4K views5 months ago
YouTubePati Jinich
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I know you all love Chilaquiles! You can make them many ways, this time I'm making a smoky, meaty version topped with carne asada. Everything is tossed in a delicious salsa taquera, which has a base of tomatoes and tomatillos, so you get the best of salsa roja and salsa verde in one. Make these this weekend for dad or whenever. To find the recipe and more ideas from me: https://www.kroger.com/blog/pati-jinich Thank you to my friends Kroger for sending all the ingredients! #chilaquiles #carneasad
22K viewsJun 12, 2025
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1:30
I find the tangy, mildly spicy, and delightfully crunchy pickled red onions they have on every table in Yucatán absolutely addicting! They’re great with anything that has smoked or seasoned meats, or will liven up eggs, rice, beans, or any antojos like tacos, quesadillas, tostadas... I was able to make them with blonde jalapeños, like they typically do in Yucatán, because I can now grow them at home in my @gardyntech indoor garden. And you could, too, along with vegetables, herbs, and even flowe
98.2K viewsJan 31, 2024
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In Mexico, making traditional foods that our ancestors loved is one way we celebrate Día de Muertos. Any Mexican meal needs salsa and Avocados From Mexico, and this Salsa de Guacamole combines tangy salsa verde with creamy avocados. You find it in taquerias and homes all over Mexico, and it's great to drizzle on any tacos, tostadas, quesadillas, burritos, tortas, enchiladas... just about anything Mexican you might be making for Día de Muertos or anytime. Recipe: https://patijinich.com/salsa-tate
25K viewsOct 30, 2025
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1:30
Flan is a beloved dessert in many Latin American countries, and we Mexicans will make it to celebrate anything and everything! Since I'm coffee obsessed I whipped up this Coffee Flan with Kroger Mercado Cuban Style Espresso. It came out so incredibly YUM and you can make it to celebrate #HispanicHeritageMonth, which starts next week. For this recipe, and many more from me: https://www.kroger.com/blog/pati-jinich | Pati Jinich
71.5K viewsSep 12, 2025
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In Mexico—Italy and across Latin America—there's a beautiful tradition of eating lentils to welcome the New Year. Their round shape resembles coins, a symbol of abundance and prosperity for the year ahead. For 2026, I'm wishing all of us abundance—of joy, of health, of love, and of meaningful projects that nourish our tables and our lives. My Rice with Lentils and Caramelized Onions is how I like to honor this tradition. The warm spices, the sweet caramelized onions, the tender lentils and rice—
61.7K views10 months ago
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This rice features the classic Mexican combination of corn, poblanos, and onions, and it's incredible! My mom used to make it all the time, and it's homey and comforting, but also works as a side for any sophisticated meal. Now is a great time to make it since corn and poblanos are both in season. https://patijinich.com/rice-with-poblanos-and-corn/ | Pati Jinich
232K viewsAug 13, 2025
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marquesitas 🇲🇽 recipe from @Pati Jinich | marquesita
82.8K views9 months ago
TikTokashbaber
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Authentic Huevos Motuleños Recipe by Doña Evelia | Yucatán Breakfast
71K viewsJan 18, 2025
TikTokpatijinich
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You know carnitas! Here is a most charming way to make them... some people add soda, some add sweetened condensed milk, some add simple syrup, but I'm using brown sugar and milk. They come out super soft inside from cooking in the milk and completely caramelized on the outside from the brown sugar. Use them in tacos, tortas, tostadas - recipe is on my site at patijinich.com/brown-sugar-carnitas #carnitas #carnitasvip #carnitasdepuerco #tacos #tacosdecarnitas #mexicanfoodislife #mexicanfoodrecipe
166.1K viewsJun 30, 2022
TikTokpatijinich
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Carnitas Patito: El Cliente Enojado vs. Nosotros Siempre con la Mejor Actitud 😎
2.6K views4 weeks ago
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Few have mastered making all the Oaxacan moles like Celia Florian. She invited me into her home to make Chilchilo, a black mole sauce where the chiles are so charred the fumes sent me running from the kitchen for a moment! You can watch my entire episode on Oaxacan moles on my YouTube. #mexicanfood #oaxacanfood #molenegrooaxaqueño #mexicanmole
44.8K viewsJun 20, 2025
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This is is the Birria you need, and you can make tacos or quesabirria! Full recipe patijinich.com/jalisco-style-birria #birria #quesabirria
109.1K viewsJun 15, 2022
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