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By Mayra Angélica Chávez
Guacamole outsells ketchup in the United States and burgers and hotdogs have a Mexican influence, because they are served with jalapeño or chipotle chili, said Pati Jinich, one of the chefs participating in the program "Historia de la comida latina" (History of Latino food), that describes the cultural revolution of Latin American cuisine in the U.S.
The program starts being aired today by Nat Geo Mundo. Other participants are Ingrid Hoffmann, Raúl de Molina, Ana Claudia Talancón, Julio César Chávez and Elvis Crespo.
Jinich, born in Mexico City, has a master's degree in Latin American Studies from Georgetown University and used to work as a political analyst at the Inter American Dialogue before becoming a chef.
After registering for a nightly program at L'Academie de Cuisine in Gaithesburg, Maryland and prompted by the Director of the Mexican Cultural Institute in Washington, Jinich launched her own TV show: Pati's mexican table.
“Mexican dishes are helping American cuisine have more variety in flavors and ingredients,” she explained.
