About this episode

Pati Jinich discusses her journey and the evolution of Mexican cuisine, sharing insights from both sides of the U.S.-Mexico border.

For Pati Jinich, there was a right way and a wrong way to make authentic Mexican cuisine. That was until she journeyed across the U.S.-Mexico borderlands. From cowboy candy to green spaghetti, she joins us to share the foods and lessons she learned from both sides of the border. Plus, Milk Street Radio producer Sarah Clapp visits the 2026 James Beard Chef and Restaurant Awards and meets the winners; and Mo Rocca prepares a funeral breakfast for accordionist Lawrence Welk. Photo credit: Jennifer Chase Listen to Milk Street Radio on: Apple Podcasts | Spotify

People in this episode

Host: Milk Street Radio

Guest: Pati Jinich

Topics covered

• Mexican cuisine
• cooking techniques
• food culture
• border cuisine
• culinary awards

Mentioned in this episode

Organizations: James Beard Chef and Restaurant Awards

Places: U.S.-Mexico borderlands, accordionist Lawrence Welk

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