Pati Jinich in Conversation for Foods of La Frontera

Pati Jinich at , in Conversation with NYT Cooking recipe writer and author of , Paola Briseño-González , for Foods of La Frontera: Recipes and New Taste Frontiers from Both Sides of the Border. The ticket includes bites and refreshments from Gusto Bread. Book signing to follow.

ABOUT PATI JINICH

Pati Jinich is the 6x James Beard Award-winning and Emmy-nominated host and executive producer of, her PBS Primetime docuseries that reveals untold stories from the US-Mexico border;, now in its 15th season, which has brought Mexican flavors into American homes and was recently ranked the #1 cooking show by both and; and, now in its second season, where she expands her mission to the entirety of the Americas, from Alaska to Argentina, with Season 2 traveling across the lower 48 states in celebration of America's 250th birthday. A former political analyst, Pati has made it her life's work to build greater understanding between her two home countries: Mexico where she was born and the United States where she currently resides and raised her family. In addition to her television work, she is a New York Times bestselling author with 3 cookbooks, including her most recent, as well as How to Write a Cookbook. Her fourth cookbook,, will be published by HarperCollins in the Fall of 2026. Recently named to the Washington Post's "Post Next: 50 People Shaping Our Society in 2025," she is the 2026 James Beard Awards Broadcast Media Hall of Fame Honoree. The International Association for Culinary Professionals awarded her the 2025 IACP Lifetime Achievement Award for her contributions to the Culinary World.

ABOUT FOODS OF LA FRONTERA

From Pati Jinich, acclaimed chef, New York Times bestselling author, and star of James Beard Award–winning PBS series La Frontera with Pati Jinich and Pati’s Mexican Table, a cookbook of 125 recipes celebrating the rich cultures and foods from where the U.S. and Mexico meet.

To Pati Jinich, the word “border” sounds forbidding. She much prefers the Spanish name, “La Frontera,” or “frontier,” suggesting not just one place, but the beginning of another, a place of origins, opportunity, and invention. Throughout her zigzag travels in the U.S. and Mexico, Pati shows that where our two nations meet, exciting things happen, and nowhere is that more true than in food. After all, several of the world’s favorites were born in La Frontera: nachos, burritos, Caesar Salad, and margaritas.

As Pati reveals, the food of the Borderlands is richer and more varied than in any single Mexican state. Though it’s often equated with Tex-Mex food, it’s much more than that, encompassing styles from all over Mexico. And when it is Tex-Mex, it comes in a surprising range of forms and flavors—from the outstanding barbecue with pickled jalapeño slaw and grilled corn in Marfa, West Texas, to the silkiest queso with roasted poblanos in the Rio Grande Valley.

In Foods of La Frontera, Pati Jinich casts the border in a new, delicious light, sharing essential recipes from the borderlands, even for desserts, including:

• Tamales de Frijol con Chile Verde y Queso (Mashed Bean, Green Chile, and Cheese Tamales)
• Nachos con Carne Asada (Skirt Steak Nachos)—that Pati makes for Super Bowl parties
• Tacos Dorados de Camarón (Crispy Shrimp Taquitos)
• Pollo Loco (Crazy Chicken)
• Guacamole con Jalapeño y Chile de Árbol
• Enchiladas Navideñas de Pollo (Christmas Chicken and Cheese Enchiladas)
• Pastel de Tres Leches Chocolate (Chocolate Tres Leches Cake)

Expertly tested in Pati’s home kitchen in Maryland and shared with stories, living histories, and lavish photographs, the recipes in Foods of La Frontera enable you to enjoy these dishes exactly the way they are made in the Borderlands.

ABOUT GUSTO BREAD

Gusto Bread is a modern panadería, established in Long Beach, California, in 2017, challenging the idea of Eurocentric authority in the fine pastry realm. Arturo Enciso and Ana Belén Salatino run that rare kind of bakery, unrestrained by conventions or nostalgia, but with a reverence for Mexican and Indigenous traditions. Find out more about Gusto here.

ABOUT PAOLA BRISEÑO-GONZÁLEZ

Paola is a cooking writer, recipe developer, and avid cook—and a proud pata salada, which is surf speak for a native of Puerto Vallarta, Mexico—paradise! Her first cookbook is the first of its kind to document the tropical cuisine of Mexico’s Pacific coast not as a backdrop for resorts and tourists, but as a living landscape with its own memory and culinary diversity. Featuring more than 100 recipes, from guisados passed down through generations to simple ceviches prepared steps from the shore. Pacífico captures a place where cooking tells the story of community, culture, land, and sea. Available for preorder now; on sale everywhere books are sold March 16, 2027.

ABOUT THE BOOKSELLER, CASITA BOOKSTORE

Casita is an independent, community-focused bookstore in Long Beach, please visit their shop at 272 Redondo Ave, Long Beach, CA 90803 https://www.casitabooks.com/

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