Emmy-nominated chef and cookbook author Pati Jinich was born to a Jewish family in Mexico City where, every weekend, she would eat Shabbat dinner with her paternal grandparents who had fled Poland in the early 1900s.
As she's described it, there was always an interesting melding of traditional dishes and local flavors, from chicken served in a tomatillo, chipotle and brown sugar sauce to a guacamole that her grandmother prepared with chopped hard-boiled eggs, topped with crisp, fatty gribenes (little golden-brown sizzles of chicken skin sometimes jokingly referred to as "Jewish bacon").
