All Sessions 6:45pm at the Mexican Cultural Institute


About Mexican Table

Mexican Table is the Mexican Cultural Institute's popular culinary program hosted by Chef Pati Jinich. Each year the institute hosts various sessions that spotlight the dishes and culinary traditions of different regions in Mexico. Diners are treated to a lively cooking demonstration, followed by a sumptuous dinner served with wine, beer, and cocktails. As a souvenir, each guest takes home recipes and some ingredients to get started cooking at home.

This year, Mexican Table is celebrating its 11th Anniversary with four sessions you won't want to miss!

2018 Sessions

March 8, 6:45pm - Flavors of Oaxaca with Guest Chef Alex Ruiz - SOLD OUT
In this session, Mexican Table returns to the state of Oaxaca to explore more of its rich culinary history and traditions. Joining Pati will be Alex Ruiz, the head Chef at Casa Oaxaca and a noted Oaxacan culinary ambassador. Together, Pati and Alex will dive deep into Oaxacan cusine with a menu you won't want to miss.

June 14, 6:45pm - Mexican Fish and Seafood, from North to South - SOLD OUT
In the heat of the Washington summer, come sample some ways Mexicans like to savor fresh bounties of both the sea and fresh water. From Campeche's "caviar" to an Octopus seared with almond and guajillo, to a traditional beach stand Vuelve a la Vida. Come learn, eat, be inspired, and finish it all off with the sweet taste of coconut.

October 11, 6:45pm - Exploring Mexico's North: Chihuahua - SOLD OUT
Although Mexico's northern states are closer to the US, ironically not many people are familiar with the gastronomy from Mexico's North. In this session, you will take a deep dive into one of Mexico's biggest northern states, one which boasts its unique cuisine and dearly beloved dishes: Chihuahua! From a Sopa de Ajo, to a true Mexican burrito de Chile Colorado, to the very famous Discada, and a sweet taste of their signature crisp apple buñuelos.

December 13, 6:45pm - End of the year in Mexico: Tamaliza! - SOLD OUT
Tamales are eaten everyday in every corner of Mexico, but never are they more expected and lavished than at the end of the year. Join us for a true tamaliza, with tamales we have never made for you and we bet you have never tasted before. Some made with corn masa, rice flour masa and even no masa! Finish with a ponche, Mexico's traditional spiked fruit cider.

Chef Pati Jinich

PATI JINICH is the host of the Imagen Award winning and Emmy, James Beard and IACP nominated PBS Television series Pati's Mexican Table, going on its Sixth Season.

Pati is a cookbook author, cooking teacher and resident chef of the Mexican Cultural Institute in Washington, DC. Her first cookbook, Pati's Mexican Table: The Secrets of Mexican Home Cooking was published in 2013 and her second cookbook titled Mexican Today: New and Rediscovered Recipes for the Contemporary Kitchen was included in The Washington Post Best Cookbooks of 2016 list.

Pati is a regular guest on ABC's The Chew, NBC's The Today Show, CBS's The Talk, NPR's All Things Considered, and more. She has been featured in The Washington Post, The New York Times, Chicago Tribune, and other national and regional publications.

Pati was born and raised in Mexico City and has resided in the Washington, DC area for the past 17 years, where she and her husband are raising their three boys. This is her 11th year with the Mexican Cultural Institute's Mexican Table program.

For more information on Pati Jinich log on to or follow her on twitter @PatiJinich.

Interested in learning more about Mexico's gastronomy? Find lots more info here at venacomer!