Plus the Mexican recipes she wishes Americans would try and her favorite restaurants in Washington, D.C. EatingWell: What health ritual do you never skip, no matter how busy you are?
Pati Jinich:I have green juice first thing in the morning.
EatingWell: What do you typically eat in a day?
Photo: Jennifer Chase
Jinich:Breakfast is a big deal for me.
Usually overnight oats, scrambled eggs or avocado toast dressed with my homemade salsa macha.
For example, rice and beans and a protein, like picadillo.
(Right now I am obsessing over Peacadillomade with peas for a plant-based alternativefrom Mexican food brand Somos.)
For dinner we may do a Mexican-style fideo seco, or quesadillas or a salpicon or a tuna salad.
EatingWell: What’s the secret to the perfect taco?
Jinich:Every part matters.
The tortillas, whether corn or flour, must be made from quality ingredients.
And it is crucial to heat them properly, so they can become malleable, soft and resilient.
(The tortillas should lightly brown on both sides and make some air pockets insideeven if tiny.)
As for the fillings, they should be so good that they can stand on their own.
And salsas and garnishes should be well balanced and made from fresh ingredients.
EatingWell: What are some American misconceptions about Mexican food?
Jinich:That it is always spicy, greasy, has tons of cheese and is laborious to prepare.
Most home-style Mexican cooking is nutritious, wholesome and not deep-fried.
It uses lots of vegetables, fruits, grains and seeds.
It is not always spicy nor does everything have cheese.
And most home-style meals use just a handful of ingredients.
EatingWell: What Mexican recipes do you think everyone should try?
For example, chulibul: green beans with a tomato sauce and pepita topping.
That was my main focus in my latest cookbook,Treasures of the Mexican Table.
EatingWell: We’re all about balancing eating deliciously with being healthy.
How do you walk that line?
Jinich:I grew up in a home where there was dessert every day.
I have that philosophy with everything in my kitchen.
EatingWell: What do the words “eating well” mean to you?
Jinich:Eating consciously.
EatingWell: Finish this sentence: To me, cooking is …
Jinich:Therapeutic.
EatingWell: What’s the kitchen tool it’s possible for you to’t live without?
Jinich:My lime squeezer!
I think I use it every single day.
EatingWell: Go-to Mexican restaurants in Washington, D.C.?
Jinich:Maiz 64andEl Sol Restaurante & Tequileria.
EatingWell: What food says home to you?
Jinich:Oh, black beans, Mexican red rice (arroz rojo) and salsa verde!
EatingWell: Beer, wine or cocktail?
Jinich:I can’t choose just one!
Light cold beer from the can, red wine and tequila, neat.
EatingWell: What is always in your fridge?
EatingWell: What’s one diet trend it’s possible for you to’t understand the hype for?
Jinich:Demonizing and banning single ingredients from your diet.
I found the whiplash over things like eggs or butter mind-boggling!
EatingWell: What’s your “if-I-only-had-one-meal-left” meal?
This was a once- or twice-a-week meal at home, growing up in Mexico City.
EatingWell: What’s one thing you dobig or smallto help the planet?
I use the leaves and stems from cilantro and parsley for an extra-crunchy garnish.
