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.
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!
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.
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.