Pati jinich


Pati Jinich is an award-winning Mexican chef, author, teacher, mom, host, and co-producer of PBS’s Emmy nominated series, Pati’s Mexican Table. A charismatic narrator and a reliable interpreter of all things Mexican, from cuisine to lifestyle, Pati is swinging a window wide open in two directions: to Mexico’s diverse and rich culture, and to the fascinating evolution of Latinos in America and all they bring to the table.

Pati embodies the spirit of Gran Centenario, as she has dedicated her career to helping the Hispanic community stay connected to their heritage. Check out the latest below and watch as Pati Jinich and Gran Centenario join forces to celebrate Mexico’s rich culture, one recipe and story at a time.

Episode 6

This episode offers a double dose of Gran Centenario.® Pati Jinich is savoring Gran Centenario®  Leyenda neat, with its subtly sweet taste and aromatic notes of maple, clove, and thyme. The tequila is paired with soft and crisp churros, alongside a Gran Centenario®  Reposado spiked cajeta sauce. The tequila in the recipe adds underlying hints of vanilla and toasted almond, resulting in the perfect pairing.

Gran Centenario® LEYENDA

  • Served neat


  • 2 oz Gran Centenario® Reposado Tequila
  • 1 cup Cajeta
  • 2 oz Milk

Add Gran Centenario® Reposado to a small saucepan over medium heat and reduce by half. Add cajeta, followed by milk. Simmer for 2-3 minutes until the ingredients combine and the sauce thickens. Stir and serve.

Episode 5

This pairing brings together two iconic Mexican classics that are made for each other. We have Mexico’s quintessential cocktail, the Margarita, and Pati Jinich puts a twist with a honey ginger simple syrup that naturally shines when paired with the rich and fruit-forward taste of Gran Centenario®  Reposado Tequila. The Chiles en Nogada are one of Mexico’s most timeless, beloved dishes. They were created in Puebla but are eaten all over Mexico every September for the country’s biggest celebration, Mexican Independence Day.

Gran Centenario® Reposado

Honey Ginger Margarita

  • 2 oz Gran Centenario®  Reposado Tequila
  • 1 oz Orange Liqueur
  • 1 oz Honey Ginger Syrup
  • 1 oz Fresh Lime Juice
  • Garnish: Lime Wedge

Add all ingredients to a shaker. Add ice, shake, and strain over fresh ice into a salt-rimmed rocks glass. Add garnish.

Honey Ginger Syrup:

  • 1 cup Honey
  • ½ cup Water
  • ¼ cup Fresh Ginger (peeled and sliced)

Place ingredients in a saucepan over medium heat and stir. Lower the heat to medium-low and simmer for 3-5 minutes. Let cool to room temperature and strain before using.

Episode 4

The first thing that comes to my mind when I think of Piña Colada or Aguachile is being on the beach, so they are a natural pair. Being Mexican, I trade rum for the fruity, oaky Gran Centenario®  Tequila Reposado in my Piña Colada. It soothes the spiciness of the Aguachile, which literally translates to “chile water” and is the freshest, most beautiful way to eat seafood that just came out of the water. It’s a dish from Sinaloa and I especially love it with scallops.

Gran Centenario® Reposado

Frozen Tequila Piña Colada

  • 2 oz Gran Centenario®  Reposado Tequila
  • 4 ounce (about 2 scoops) Coconut Sorbet
  • ½ cup Frozen Pineapple
  • 1 oz Pineapple Juice
  • 1 oz Fresh Lime Juice
  • ½ cup Ice
  • Garnish: Skewered Candied Pineapple

Place all ingredients in a blender except the garnish and puree until smooth. Add ½ cup ice and pulse until desired consistency. Pour into a chilled glass. Garnish with candied pineapple on a skewer and sprinkle with the sea salt.

Episode 3

The name Charro Negro references the beautiful black suits that the Mexican horsemen or “charros” wear, and it’s made with Mexican cola, fresh lime juice, and tequila. I use the exceptionally smooth Gran Centenario®  Tequila Plata in mine because it’s the perfect balance to the sweet and bubbly cola, and I garnish it with a lime paleta that you can bite into at the end. When you drink this Charro Negro alongside the Lamb Barbacoa Mixiote, you get the iconic experience of eating barbacoa at a roadside stand in Sonora.

Gran Centenario® Plata

Lime Paleta Charro Negro

  • 2 oz Gran Centenario®  Plata Tequila
  • 0.5 oz Fresh Lime Juice
  • Mexican Cola
  • Lime Paleta

Add Gran Centenario®  Plata tequila and lime juice to a glass filled with ice and stir. Top with Mexican Cola, insert the paleta, and serve.

Eat the paleta as you sip the drink!

Episode 2

A deliciously messy brunch begs for a citrusy, bubbly cocktail so I went for a fizzy twist on the world-famous Tequila Sunrise, which I call a Tequila Sunrise Spritz. It’s made with the perfectly balanced and smooth Gran Centenario®  Reposado tequila and topped off with effervescent Prosecco. As for that deliciously messy brunch, one of the most beloved Mexican classics – the Chilaquiles in Salsa Verde I get a huge craving for every time I touch Mexico. I have eaten them in Guadalajara, Jalisco, just like this.

Gran Centenario®  Reposado

Tequila Sunrise Spritz

  • 2 oz Gran Centenario®  Reposado Tequila
  • 3 oz Fresh Orange Juice
  • 0.5 oz Fresh Lime Juice
  • 2 oz Prosecco or Sparkling Wine
  • 1 oz Aperol

Combine the Gran Centenario®  Reposado tequila, orange juice, and lime juice in a mixing glass and stir. Fill highball glass with ice and add Aperol. Pour Reposado mix into the glass and top with prosecco or sparkling wine.

Episode 1

With this combination you are chasing a classic with a classic! The Paloma is one of Mexico’s favorite ways to drink tequila, and I put my own spin on it using tangerine instead of the usual grapefruit and creating a chile de árbol infused agave syrup that loves the company of the caramelly, full-bodied Gran Centenario®  Tequila Añejo. It’s the perfect refresher sip in between bites of the Chipotle Shrimp you find all over Mexico, flambéed with a splash of tequila is a typical way I eat them whenever I’m back in my hometown of Mexico City.

Gran Centenario®  Añejo

Tangerine Chile Gran Paloma

  • 2 oz Gran Centenario®  Añejo Tequila
  • 2 oz Fresh Tangerine Juice
  • 1 oz Fresh Lime Juice
  • 1 oz Chile de Árbol Agave Syrup
  • Seltzer Water
  • Garnish: Salt Rim

Rim double rocks glass with salt. Add ingredients to a shaker with ice. Shake and strain into glass over fresh ice. Top with seltzer water and garnish with a tangerine slice.

Chile de árbol agave syrup

  • 6 Chile de Árbol
  • 1 cup Agave Nectar
  • ¾ cup Water

Add the chile de arbol, agave, and water to a small saucepan over medium heat and bring to a simmer. Turn the heat down to medium and let simmer for 3-5 minutes. Let cool to room temperature (do not refrigerate, the mixture will cease) and strain.


In each episode of #DrinkToThat, Pati Jinich meets with a mixologist from a different part of the country, who shares a signature cocktail as well as tips and tricks for how to mix a great drink. Along the way, we get to learn a bit of their story and what drew them to both concocting cocktails and their love for Gran Centenario tequila.

Blackberry Jalapeño Margarita

Hibiscus Tequila Fizz

El Secreto del Angel


Spicy Chipotle Sangrita

Jardín Los Camichines

Episode 6

Episode 5

Episode 4

Episode 3

Episode 2

Episode 1