Pati's Mexican Table
The three-time James Beard award-winning and Emmy nominated TV series “Pati’s Mexican Table” brings authentic Mexican flavors, colors, textures and warmth into your home. Pati Jinich is a former policy analyst, focused on Latin American politics and history, turned chef, cookbook author, and TV host whose true passion lies in sharing the tastes of her childhood and culinary adventures in her native country. In each episode, Pati embarks upon an exciting and entertaining journey, where each dish serves as a point of departure into Mexico’s rich history and culture, Pati’s personal experiences, her family life, and her ongoing conversations with cooks in both Mexico and the US.
Type: tv
Season: 1
Episode: 1
Duration: 30m
Release: 2011
Rating: 5.5
Season 1 - Pati's Mexican Table
2011-04-02
"Pati\u2019s Mexican Table Season 9 explores one of Mexico\u2019s largest states: Sonora. Pati travels the rugged, stunning terrain of the Sonoran desert to the sparkling, bountiful Sea of Cortez. She meets the inspiring and creative chefs behind Sonora\u2019s bold cuisine along the way. Sonorans say they\u2019re Mexico\u2019s best-kept secret. Join Pati as she shares their secret bite by delicious bite."
2011-04-09
"If you\u2019re fighting a war, how do you cook food on the run? What sort of meals can you make around ranches, porches, and rustic bonfires? What might Pancho Villa or Emiliano Zapata have eaten? This episode looks at the culinary legacy of the Mexican Revolution."
2011-04-16
"This episode shows us how to pick and prime the perfect Mexican avocado, then walks us through three great recipes. As a bonus, she learns how to make an avocado martini from one of the top bars in Mexico City."
2011-04-23
"Meet the tomatillo\u2013this small, plump, green fruit was a favorite of the Aztecs and stars in any number of Mexican dishes today. Its tart flavor is worlds apart from the taste of tomatoes, but is just as juicy and unforgettable. This episode will show you where to find tomatillos, how to cook with them, and tips and tricks for creating amazing dishes."
2011-04-30
"Aren\u2019t convents supposed to be austere, dull places? In Mexico, everything\u2019s a little more colorful\u2013including the food of Catholic nuns. Delicious, labor-intensive mole is probably the most well known food to come out of the convents, but this show will explore some slightly easier, but just as tasty."
2011-05-07
"In Mexico, it\u2019s not uncommon to find both food and water deliciously flavored with hibiscus flowers. Commonly known as Jamaica, it has an intensely herbal, fruity taste. This episode will show us some of the places you can buy it in the US, then share recipes that include it."
2011-05-14
"What\u2019s on the menu at a typical Mexican picnic? Are some foods, like hot dogs and hamburgers, universal? Turn your backyard into a little slice of Mexico by tweaking some old standbys. Learn how not only Mexican food has been adapted outside of Mexico, but also how American dishes have been transformed in Mexico."
2011-05-21
"A Mexican brunch is the perfect way to ease into the weekend. What kinds of recipes are truly Mexican but truly inspired, too? This episode will look at what a late breakfast\/early lunch in Mexico might look like, and what recipes you can prepare in your own home."
2011-05-28
"Who doesn\u2019t love sausage? Chorizo, the Mexican version, is a deep-burnt-reddish explosion of fresh, moist, exotically seasoned flavor. When it\u2019s fried, it becomes crisp and incredibly savory. This episode will look at the difference between Mexican chorizo sausage and its Spanish, Central American and South American cousins."
2011-06-04
"Mexico is now the largest importer of cinnamon in the world\u2013but how do they use it that\u2019s so special? Just how different is the Ceylon or True cinnamon used in Mexico from the Cassia cinnamon of Southeast Asia?"
2011-06-11
"Immigrants from Lebanon, Syria and Israel have left a tasty influence on Mexican cuisine over the years; this show will look at how they came to such a far-flung (but fascinating) country and what kind of legacy they\u2019ve contributed\u2013other than Frida Kahlo and Salma Hayek, of course."
2011-06-18
"Vanilla only comes in a bottle, right? Oh, it\u2019s a bean!? Where on earth do I find vanilla beans and then how do I cook with them? Do I crack them open? Wait, vanilla comes from Veracruz, Mexico\u2013not Madagascar!? This episode will explain all of that, plus share a few amazing vanilla-infused recipes."
2011-06-25
"Mexicans have been wrapping and cooking food in leaves for a long time, and this episode will look at the reasons why. It will also share three scrumptious dishes you can make in your own kitchen with the wrapping method and with three different kids of wrappers! We\u2019ll also look at some shortcuts and tips for cooking wrapped foods in your own kitchen, as opposed to the traditional method of digging a pit or steaming them in an enormous pot."
Season 2 - Pati's Mexican Table
2012-09-01
"Jump into a Lucha Libre ring and experience the kind of fighting spirit that fuels a great love of Mexican food. These classic recipes provoke heated discussions in Mexico, but are perfectly tasty regardless of which twist on ingredients you prefer."
2012-09-08
"The same foods that parents pack into a hearty school lunch in Mexico are perfect for school lunchtime in America. These dishes are so tasty and filling, even grownups will want to take them to work."
2012-09-15
"A tasty look at the way French cuisine has historically influenced modern Mexican cooking, and simple techniques any American cook can manage with impressive results."
2012-09-22
"Simple, easy, home-style cuisine that you\u2019d find in just about any Mexican home, recreated for the American kitchen. This meal was my favorite \u201ceveryday\u201d meal growing up in Mexico, and one I regularly make for my own family today. I am proud to share the steps so that you can enjoy it too."
2012-09-29
"Fun, kid-friendly and (mostly!) finger-food that you\u2019d find at a children\u2019s party in Mexico, adapted for American parties at home."
2012-10-06
"These home-style dishes are a staple at the small restaurants known as \u201cfondas\u201d in Mexico \u2014 and delicious inspiration for busy cooks in American homes today. Make them once, and they\u2019ll become easy to make but special treats in your own kitchen."
2012-10-13
"The breakfast of your dreams, prepared by Pati and her sister Alisa. This episode includes both quick, simple dishes and ones meant for a deliciously messy morning feast."
2012-10-20
"This episode puts a twist on tequila by using it in a number of tasty, savory and sweet recipes sure to impress special guests. Mixologist extraordinaire Derek Brown shows Pati how to make one of his signature cocktails, and she uses tequila to ignite a main dish."
2012-10-27
"Pati takes you to Xochimilco, the legendary floating gardens of Mexico, and sprinkles a few flowers into some impressive but easy Mexican recipes."
2012-11-03
"By adding a few key Mexican ingredients to what you\u2019d normally find in an all-American pantry and fridge, you get these to-die-for, lip-smacking dishes."
2012-11-10
"Travel with Pati to the state of Puebla to see why it isn\u2019t just the site of the legendary Cinco de Mayo battle \u2014 it\u2019s also home to some of Mexico\u2019s most luscious, delectable culinary treats."
2012-11-17
"This episode explores three very different, very authentic and very simple twists on Mexican tacos, one of Mexico\u2019s most iconic foods."
2012-11-24
"Forget soy and tofu; these are authentic Mexican recipes where produce, fruits and vegetables are naturally the stars."
Season 3 - Pati's Mexican Table
2013-12-21
"Huevos a la Mexicana; shredded flank steak with potatoes in green salsa; Mexican rice with prawns; orange vanilla flan. Pati travels to Mexico City to reconnect with her father and help him cook one of her favorite childhood meals: Huevos a la Mexicana. Back in her own kitchen, she\u2019ll use that visit as inspiration to cook a few dishes that she remembers fondly from childhood, and then pass on the tradition by cooking dessert with her youngest son Juju."
Season 4 - Pati's Mexican Table
2015-04-01
"Pati is in San Miguel de Allende, Mexico, a pretty vacation town known for cobblestone streets, colonial architecture, art galleries and delicious eats. This week, Alan, Sami and Juju have a break from school, so she brought them along! The Jinich family has just arrived in San Miguel, and Pati wants to kick off the week with a delicious breakfast. But first, she\u2019ll introduce us to San Miguel."
2015-04-08
"Pati is vactioning in San Miguel de Allende, which has lots of opportunities for rest & relaxation, but today Pati is here for one thing - FOOD! From street food to fine dining, San Miguel has always been one of Mexico's top culinary destinations! Pati is going to show us the highlights of the food scene, then she'll head back to the kitchen to cook up recipes that reflect the region."
2015-04-15
"There are so many delicious ways to enjoy tacos, and Pati is constantly trying to impress her boys with new twists on traditional taco recipes. Her sons love tacos so much that the Jinich's have a family tradition every couple of weeks: Taco Night! While the family is on vacation in San Miguel, Pati has decided to bring their Taco Night tradition to Mexico."
2015-04-22
"It's the end of a great week in San Miguel, so Pati and her family decide to have a summer evening party - the perfect end to a fun family vacation. First, she'll head to a few places in San Miguel for ingredients, Agropark and a local winery. Back home she'll cook a big, celebatory family dinner to be enjoyed on their patio, while the sun sets over the city."
2015-04-29
"An episode dedicated to one of Mexico's most iconic foods: tamales. Pati will cook a few variations of tamales, both savory and sweet, then her girlfriends stop by for a tamale party - a tamaliza!"
2015-05-06
"Pati\u2019s family is the perfect example of cultures colliding \u2013 Mexican and American. The happy result is the creation of unique and tasty recipes. Pati dives deep into the blending of these cultures and comes up with some classic American recipes that have a delicious Mexican twist. She also takes us to a local restaurant where she learns the owner\u2019s own unique Mex-American story."
2015-05-13
"Pati is in constant contact with her fans - through Facebook, Twitter, email - and they love to give her feedback on her recipes. In this episode, Pati will update and put new spins on her three most popular recipes according to the fans. And she'll surprise a lucky fan by showing up at his or her house!"
2015-05-20
"Street food has always been popular, but these days it's booming as more and more chefs are bringing food trucks and stands to the streets! In this episode, Pati visits the city of Guanajuato, known for having some of the best street food in all of Mexico, to highlight some of her favorites. Then, she shows us how we can recreate some of them in our own kitchens."
2015-05-27
"This show is all about Pati's middle son, Sami. Being stuck in the middle of first born, Alan, and Mr. Personality himself, Juju, isn't always easy for Sami. Every once in a while, Pati likes to give Sami a day all to himself, and he'll help her as she cooks his absolute favorite foods!"
2015-06-03
"Pati meets two chefs in Mexico City who are putting modern spins on Mexico's age-old cuisine. She then taps into that creativity to show us her ideas for how we can \"modernize\" our Mexican kitchen."
2015-06-10
"Every family has passed-down recipes, and Pati\u2019s is no exception. Food has always been a central part of her family life. She\u2019ll show us a couple recipes that were passed down to her, as well as a recipe she hopes to pass down to her sons. Also, meet Pati\u2019s mom and sister, as she joins them for lunch at one of their favorite restaurants in Mexico City."
2015-06-17
"Mexican cuisine is chock-full of grilled, roasted, fried and frozen recipes, but for those looking to expand their repertoire with some baked recipes, this episode is for you! Today, Pati's Mexican Table becomes Pati's Mexican Bakery with a variety of simple recipes - all of which bake right in the oven."
2015-06-24
"Pati is throwing a picnic for family and friends in her backyard. She'll make some of her favorite \"picnic foods\" and serve everyone outside picnic-style. It also happens to be her husband Dany's birthday, so a big surprise is in store!"
Season 5 - Pati's Mexican Table
2016-10-02
"Pati heads to the coastal city of Champot\u00f3n, Mexico, and gets a warm welcome from her friend Chachi. They taste their way through the local market and gather groceries for a family dinner at Hacienda Niop, where Pati learns the secrets behind the area\u2019s most prized dishes including a giant tamal cooked underground. Back in her home kitchen, Pati makes her own simpler versions of those dishes."
2016-10-09
"Pati gets an insiders look at M\u00e9rida, the capital of the Yucat\u00e1n, with help from local chefs Pedro Evia and David Cetina. She explores the forefronts of molecular gastronomy, botanas or \u201cbar snacks\u201d at a cantina, family classics at the market, and even foreign influences like Kibi. One thing is for sure, M\u00e9rida is a food-lovers\u2019 city."
2016-10-16
"Pati\u2019s good friend chef Pedro Evia, of K\u2019u\u2019uk restaurant in M\u00e9rida, takes her on one of his favorite day trips \u2013 a visit to the coastal town of Celest\u00fan. After a meal featuring the morning\u2019s catch and seeing the main attraction (the flamingos), the day culminates in a cookout right on the beach. Back in her kitchen, Pati channels the charming fishing village with a simple, yet impressive meal."
2016-10-23
"Sunday in M\u00e9rida is a joyous weekly celebration of food, dancing, and culture. The day is incomplete without a family meal. Luckily, chef Roberto Sol\u00eds, of N\u00e9ctar restaurant, welcomes Pati into his home for a traditional Sunday supper. Back at home, Pati whips up her own Sunday dinner for her own family, roasted pork tenderloin enchiladas covered in mole verde."
2016-10-30
"Exploring Campeche, Mexico, a colonial city defined by its history of piracy; turkey panuchos; La Pigua features regional dishes pescado verde and grilled octopus."
2016-11-06
"Pati\u2019s sons are in M\u00e9xico, and she wants them to experience the true essence of Yucat\u00e1n. They climb the ancient ruins of Uxmal, then cool off in one of the thousands of hidden cenotes (swimming holes). To fill their bellies, they eat the best tamales they\u2019ve ever had along with the region\u2019s signature dish, cochinita pib\u00edl. Back home, Pati gives her own twist to this honored dish."
2016-11-13
"Pati heads to Izamal, known as the \u201cyellow city\u201d with its colonial buildings all glowing in gold. Pati tastes the local venison tacos that people travel all the way from M\u00e9rida to enjoy, and the traditional pok chuk is not to be missed. Back at home, Pati takes the flavors of the region and infuses them into a classic lasagna and a pepita brittle for dessert."
2016-11-20
"Pati\u2019s favorite way to explore a city is without a plan. Today, she\u2019s in Valladolid, a city known to most as a stopover between Canc\u00fan and M\u00e9rida. She tries the local specialties, lomitos de Valladolid and longaniza de Valladolid. Back home, Pati makes her own version of her the lomitos and a soup you\u2019ll find on every menu in the region."
2016-11-27
"Known for white sand beaches, crystal clear turquoise waters and the friendliest locals in the Mexican Caribbean, Isla Mujeres is a haven for people from all over the world. Pati takes a day to explore and try the local delicacy, Tikin Xic. Back home, Pati prepares her own version to share with her boys, along with roasted broccoli and cauliflower and a dessert wrapped in a crispy wafer roll."
2016-12-04
"Pati explores Canc\u00fan to taste inventive dishes and experience the fusion of traditional Mexican cuisine with international flavors, like tuna tartar kibi and cold pork belly salad at Casa de Cristian Morales. Back at home, she and her sister, Alisa, are grilling up some summertime specialties: shrimp rolls, grilled potato salad and a pineapple dessert."
2016-12-11
"Pati is preparing an epic Thanksgiving meal like no other because this one has a Yucatecan twist. Trade in your turkey for a citrus brined bird and boxed stuffing for one with chorizo, apple and cornbread. Brussels sprouts get spiced up with habaneros and pork belly. With Pati\u2019s family and closest friends around the table, don\u2019t expect there to be any leftovers."
2016-12-18
"Pati\u2019s oldest son, Alan, is heading off to college. She wants to make sure he\u2019s prepared with some basic cooking skills, since mom won\u2019t be doing the cooking at school. At the grocery store, Pati teaches Alan some essential shopping know-hows. Back at home, they make a simple dinner that is sure to impress: a perfect steak, double baked potatoes, and the best ever no-bake Mexican chocolate pie."
2016-12-25
"Pati invites her good friend and celebrity chef, Jos\u00e9 Andr\u00e9s, to cook with her. They join forces in her kitchen to whip together a series of Mexican and Spanish-influenced recipes that will be a hit on any family table."
Season 6 - Pati's Mexican Table
2017-09-09
"Pati shows how to get the most out of one day in the city of Oaxaca. In 24 hours, she takes in the top sights, meets up with a local guide, goes to the market for lunch, and gives viewers a taste of the vibrant restaurant scene in one of the top culinary destinations in all of Mexico. In her kitchen, she recreates some of the things she had at the market and gives them some new uses."
2017-09-16
"Pati takes us on a deep dive into the history of Oaxaca cuisine from pre-Hispanic origins, to the introduction of Spanish techniques, and finally modern day movements. She starts by tasting ancestral recipes at the local market. Then, she meets up with a friend and historian who takes her to a restaurant, where they eat traditional Oaxaca recipes with a modern twist."
2017-09-23
"Pati travels to the small town of Teotitlan de Valle to meet with one of the best cooks in Oaxaca, Abigail Mendoza. Abigail is opening her home to show Pati her dedication to preserving the pre-Hispanic techniques and recipes of her Zapotec ancestors. Back in Pati\u2019s kitchen, her experience with Abigail inspires recipes that feature few ingredients used in rustic Oaxacan ways."
2017-09-30
"Pati takes a drive to a region in Oaxaca known for producing some of the best mezcal in all of Mexico. She meets the producer of a small family-run operation and learns how mezcal is made, from field to bottle. Back home, she has a mezcal-inspired get together with a few close friends and serves a bountiful Mexican steak salad and Oaxacan sours made with mezcal."
2017-10-07
"Pati spends a day with one of Oaxaca\u2019s best-known chefs and owner of Casa Oaxaca, Alex Ruiz. Alex takes Pati on a personal journey through his favorite market and family farm, showing her the Oaxaca that he knows and loves. In her kitchen, Pati creates some family friendly recipes inspired by her day with Alex and serves them to her son Juju."
2017-10-14
"Pati meets with women chefs, business owners and leaders of society, exploring the role of women in Oaxaca and their influence on the customs and cuisine. In her kitchen, she cooks recipes that she learned from Oaxacan women including coloradito chicken and a mashed potato cazuela. Then, she ends with a favorite of the women in her family, a milky and luscious chocolatey dessert."
2017-10-21
"Pati takes us on an in-depth exploration of all things mole. Oaxaca is known as the land of moles, and there are too many varieties to name. Through instruction in her kitchen and exploration while in Oaxaca, she\u2019s going to give us the basics of mole, some of its history and importance, and a few of her personal favorite recipes."
2017-10-28
"Pati travels to a region in Oaxaca known as La Mixteca and learns what makes the food and culture so unique. She meets up with Ixchel Ornellas, a chef, restaurant owner, and one of Mixteca\u2019s best cooks, who invites her on a personal tour of her city. Then, back in her kitchen, Pati creates new recipes based on that experience: corn soup with queso and pescado agridulce."
2017-11-04
"Pati visits the town of San Martin Tilcajete to meet Maria and Jacobo at their famous art school. There, she learns the ins and outs of their delicate alebrije making process and tastes an outrageously delicious liver and eggs meal prepared for the artists. In her kitchen, those eggs are an inspiration for a Oaxacan-themed breakfast."
2017-11-11
"People are always asking Pati how she turned a passion for food into a career. Over the years, she\u2019s told the story in bits and pieces but she\u2019s never told the full story. Throughout this episode, she\u2019ll explain where her passion for food started, what decisions led her to where she is today, and some of the twists and turns she took to get here."
2017-11-18
"Pati spends the day with her youngest son, Juju. Juju is known for his obsession with chocolate. In this episode, they spend the day in the kitchen coming up with three delicious chocolate-loaded recipes."
2017-11-25
"An episode dedicated to one of the Jinich\u2019s favorite ingredients: cheese. In her kitchen, Pati cooks three mouthwatering cheesy recipes \u2013 one for each of her boys. In Oaxaca, Pati and her three sons visit a cheese producer to see how the famous Oaxacan cheese is made."
2017-12-02
"In this episode, Pati makes a few family staples with recipes that have many different uses. Perfect for busy families on the go, these recipes can be set aside or kept in the fridge to use later in a variety of delicious meals. They\u2019re more than just a meal, they\u2019ll keep your family satisfied all week."
Season 7 - Pati's Mexican Table
2018-09-08
"One of the most up and coming food destinations in all of Mexico, Tijuana is full of young, fresh talent across the culinary scene. Some of the best chefs in the world are coming from all over and setting up shop to take part in Baja\u2019s most exciting culinary movement. Pati spends the day meeting up with the hottest new chefs in town."
2018-09-15
"Life on the border is a melting pot of cultures and cuisines that creates a unique culinary scene. As a Mexican immigrant in America, Pati spent her life combining cuisines. Influences from San Diego, southern Mexico, and all over the world come together as Pati dives deep to get the real story of what life and food are like on the border."
2018-09-22
"The port town of Ensenada is a seafood mecca. Fresh fish is everywhere you look, and this hub for seafood exportation is also the gateway to Mexican wine country. Pati eats her way through this coastal gem from their famous fish tacos to La Guerrenese, considered the best street food on the planet, to the oldest bar in Baja and originator of the margarita, Hussongs."
2018-09-29
"In Valle De Guadalupe, Pati visits one of the most legendary cooks in the area, Do\u00f1a Esthela, who began with a humble burrito stand outside of her home. By word of mouth, her restaurant gained a reputation for one of the tastiest breakfasts in the world. Pati cooks with Do\u00f1a Esthela and then takes the inspiration back home, where she whips up a Baja-style breakfast for her boys."
2018-10-06
"With over 100 wineries, people are traveling from all over to experience Mexico\u2019s wine region in Valle de Guadalupe. Pati visits to learn the history of the region and find out what caused it to explode in popularity. She tastes wine and eats a top-notch meal at Bruma with Chef David Castro Hussong. Then, she catches up with old friends at Monte Xanic winery, one of the region\u2019s oldest wineries."
2018-10-13
"One of Baja\u2019s most well-kept secrets has Pati on a mission to explore bite-by-bite. Loreto is a small town on the Gulf of California that almost feels like a step back in time. Pati visits the oldest mision in Baja California to learn about the town\u2019s history. She can\u2019t leave without trying a dish you can only get fresh in Baja \u2013 the indigenous almejas chocolatas or chocolate clams."
2018-10-20
"Pati explores La Paz, the capital of Baja Sur. She swims with whale sharks in the crystal clear waters of the Sea of Cortez, then satiates the appetite she worked up at El Bismarkcito, a seafood institution on La Paz\u2019s waterfront. She also stops to meet with Chef Carlos Valdez of Tatanka, a vivacious local chef with a sense of humor and some must-eat food."
2018-10-27
"Pati spends a day with Javier Plascencia, one of Baja\u2019s most celebrated chefs. He gives her a tour of the Baja he knows and loves, exploring the areas of Todos Santos and Pescadero. They make a pit stop at his favorite roadside carnitas stand, tour a local organic farm, and head to the beach for fresh-off-the-boat fish. Finally, they make their way to Javier\u2019s newest restaurant, Jazamango."
2018-11-03
"Pati visits the small town of Miraflores with Edith Jimenez, a culinary icon in Los Cabos. At age 15, starting out as a waitress, Edith decided she would one day own the restaurant where she worked and is now living her dream. Owner of both Edith\u2019s Restaurant and The Office, she ensures the preservation of history and culture by consistently using recipes from locals in the area."
2018-11-10
"Pati sets out on the Sea of Cortez in search of the freshest, tastiest seafood Los Cabos has to offer. Along with Chef Guillermo Gomez of Cabo\u2019s luxurious Esperanza hotel, Pati reels in a fresh catch and heads back to the shore. Pati grills up her catch-of-the-day beachside with Chef Guillermo, as they discuss the evolution of Cabo San Lucas from small fishing village to vacation destination."
2018-11-17
"Pati is invited to cook a Cinco de Mayo dinner at the prestigious James Beard House in New York. While in New York, she visits three Mexican-American culinary establishments around the city to hear the chefs\u2019 stories of using food as a way of pursuing their dreams in America, creating their own successful businesses, and honoring traditional Mexican recipes and ingredients."
2018-11-24
"Friends and family always tell Pati she has an extraordinary photographic food memory. She can recall a bite of a memorable dish from decades ago as if it were just yesterday. So, Pati decides to recreate some of her most favorite food memories in her own kitchen and give the stories behind the dishes."
2018-12-01
"Pati\u2019s passion for travel doesn\u2019t stop in Mexico, she also has a soft spot for her American travels. Plus, Pati is always feeding her three growing Mexican-American boys. In addition to adoring their mom\u2019s Mexican dishes, her sons love some American classics. So, Pati will put her Mexican spin on a few regional American dishes to surprise her boys."
Season 8 - Pati's Mexican Table
2019-10-05
"Pati visits Culiac\u00e1n, the capital of Sinaloa. Founded in 1531, Culiac\u00e1n is the center of trade for produce, meat, and fish. Locals pride themselves on the produce cultivated from the land and nearby sea. Celebrated chef and culinary ambassador Miguel Taniyama takes Pati to the best markets, street food stands, and restaurants. In her kitchen, Pati creates recipes inspired by the experience."
2019-10-12
"Altata is a small coastal town with stretches of beautiful beaches. Pati meets locals and chefs as the town embarks on a journey to reinvent itself from sleepy fishing village to tourist destination. She takes a boat ride to sample fresh oysters right from the water and visits restaurants serving fresh seafood. At home, Pati prepares a seafood feast based on the bountiful waters of the Altata Bay."
2019-10-19
"Pati welcomes dear friend and fellow public television chef and host Vivian Howard to her kitchen. In this south of the border meets southern food experience, Pati and Vivian will cook a couple of their classic recipes for each other, looking for connections in cultures and food."
2019-10-26
"Pati heads to Los Mochis, a coastal city in the northern region of Sinaloa that was founded by Americans in the late 1800s. After learning its unique history and getting an incredibly delicious tour of the street food, Pati returns to her kitchen to create two mouth-watering taco recipes that take her right back to those street stands in Los Mochis."
2019-11-02
"Sinaloa\u2019s premiere resort town has 13-miles of beautiful coastline and some of the best restaurants in Mexico. But Mazatl\u00e1n has overcome a complicated history. Pati meets two close friends, chefs Luis Osuna and Zahie Tellez \u2013 both witnessed the evolution of Mazatl\u00e1n firsthand. They each give her a personal tour of the city, and chef Luis takes Pati to his family\u2019s restaurant, Panam\u00e1."
2019-11-09
"Pati is in El Fuerte, one of Mexico\u2019s \u201cPueblos M\u00e1gicos\u201d or magic towns. Now a quiet colonial town, El Fuerte was the most important commercial and agricultural center in northwest Mexico for over 300 years. After a walking tour and a stop at the Hotel Posada Hidalgo to try their famous cauques, a unique local shellfish, Pati creates a few lobster recipes in her kitchen."
2019-11-16
"Pati travels into the mountains of Sinaloa to the tiny village of Jinetes. The small population of barely 100 people live on whatever the land gives them. Miles and miles removed from civilization, they\u2019ve managed to preserve their customs and recipes for generations. Pati is the first visitor to come learn from their culinary traditions and they\u2019ve prepared a feast fit for the occasion."
2019-11-23
"The El Chepe railway is a historic passenger train offering stunning views of the Sinaloa countryside and the Copper Canyon. Pati rides the first section of the train\u2019s journey, from Los Mochis to El Fuerte, and tastes the gourmet offerings from the train\u2019s restaurant, Urike. Back home, the early morning train ride inpsires Pati to make a delicious breakfast based on Sinaloan classics."
2019-11-30
"Mocorito is known for one of Sinaloa\u2019s most beloved recipes: a slow-simmered pork dish called chilorio. Pati visits Victoria Gonzalez, a cook known for having one of the best chilorio recipes. Then she goes with Victoria to see her sister, Fabiola, who specializes in another Sinaloan classic, jamoncillo: a soft candy made of sugar and milk. In her kitchen, Pati perfects her own chilorio recipe."
2019-12-07
"Celestino Gasca didn\u2019t exist until about 30 years ago and is becoming a vacation destination due to its magnificent beaches and idyllic surfing conditions. Pati meets restaurant owner Carmen and helps her cook an iconic Sinaloan dish: pescado zarandeado. Then, she travels to the nearby fishing village Las Barras to learn how to harvest percebes, a tiny crustacean considered a delicacy."
2019-12-14
"Known as \u201cMexico\u2019s Breadbasket,\u201d Sinaloa produces about 40% of the meat and produce consumed in all of Mexico. Pati travels the countryside to get an up-close look at the wealth of resources Sinaloa has to offer. She visits a dairy farm known for its fresh cheese, tours a high-tech produce farm, and gets a fresh-water fishing lesson from a master fisherman."
2019-12-21
"Pati visits home cooks and an iconic restaurant to sample some of Sinaloa\u2019s most beloved dishes. She meets a family of bread bakers in Altata to try their rustic pan de mujer. And she goes to one of the most famous restaurants in Mazatl\u00e1n, Cuchupetas, which is beloved by celebrities, politicians, and locals for delicious seafood and a one of a kind experience."
2019-12-28
"Pati travels to Tucson, Arizona, which claims to have the best 23 miles of Mexican food anywhere in the world. She visits restaurants and meets local chefs to get a deeper understanding of what Mexican food in America truly is. What happens to recipes when they cross the border? How do different cultures connect and shape the food we eat? And what is this Sonoran hot dog everyone is raving about?"
Season 9 - Pati's Mexican Table
2020-09-18
"In Tucson, Pati learns the basics of artisan bread-making from one of America\u2019s best bakers, Don Guerra of Barrio Bakery. This experience sets her on a mission to cross into Sonora, Mexico, to see where the Sonoran wheat Don uses for his breads originates. Pati takes what she learned back to her kitchen to create a menu of tasty recipes using wheat flour."
2020-09-25
"Pati spends a day in Sonora\u2019s capital, Hermosillo, visiting some of the city\u2019s best culinary destinations. From gigantic burritos at Do\u00f1a Guille, to a meat lover\u2019s feast with the owner of the popular restaurant Mochomos, mingling with the young crowd at La Ruina brew park, and a treat no trip would be complete without, Sonoran hot dogs."
2020-10-02
"Pati experiences two important Sonoran culinary traditions. First, on the coast in Bah\u00eda Kino, local fishermen receive \u201cthe blessing\u201d from a woman from the Seri tribe before heading out on the water to catch giant sea scallops. Then, in the mountain town of Matape, Nere, one of Sonora\u2019s few female butchers, shares with Pati a tradition called \u201cthe benefit.\u201d"
2020-10-09
"Pati learns that carne asada goes way beyond grilled meat in Sonora. It\u2019s an important weekly ritual that brings the whole family together. Back home, Pati throws a carne asada in her backyard for her husband and boys. First, she teaches them the basics of a true Sonoran carne asada. Then, for dessert, a whipped peanut buttercream and grape galette."
2020-10-16
"Sonoran wheat has shaped the cuisine of the entire Mexican north and is a staple of Sonoran cuisine. Pati tours one of Hermosillo\u2019s oldest flour mills and gets a lesson on making coyotas, a traditional dessert, at a local bakery. In her kitchen, Pati shares her take on a classic Sonoran recipe: a carne con chile burrito. Then, she shows us how to make coyotas at home."
2020-10-23
"Pati spends a day in the kitchen with her middle son, Sami, cooking recipes inspired by her travels in Sonora that she knows he\u2019ll love \u2013 beef and potato chimichangas, rice with lentils and caramelized onions, and an avocado and radish salad. In Sonora, Pati sees how the family bond can be the secret to delicious recipes at a famous family run street food stand, Johnny\u2019s Tacos in Hermosillo."
2020-10-30
"Pati travels to Sonora\u2019s coast on the Sea of Cortez, where local legend To\u00f1o Contreras gives her a tour including shellfish on the beach, his restaurant Mariscos El Rey, and his home kitchen for some crave-worthy recipes. This inspires Pati to make a couple seafood-loaded recipes at home \u2013 double-stacked shrimp and cheese tacos and a Sonoran-style shrimp and scallop tostada."
2020-11-06
"Pati makes three classic Sonoran recipes, each one a meal in itself: a fish special called pescado zarandeado, a rich stew called gallina pinta, and a tasty dirty rice with clams. In Sonora, she visits vacation destination Puerto Pe\u00f1asco, where some of the town\u2019s best chefs take her to the local market and invite her for a feast of their favorite recipes from the region."
2020-11-13
"As Pati travels with her TV production crew through Mexico\u2019s vast state of Sonora, she\u2019s inspired by the bold flavors and ingredients. They stop at a hacienda outside of Hermosillo, where Pati prepares her take on a true Sonoran feast in the rustic outdoor kitchen: Sonora cheese soup, chicken in pecan and ancho chile sauce, and asparagus with chiltep\u00edn."
2020-11-20
"Pati is inspired by Sonora\u2019s \u201cnorthern flavors\u201d where the hot, arid desert lends itself to hearty and surprising recipes. She makes traditional tamales with corn, chiles, and cheese, and then for the main course, pork chops topped with a pickled grape salad. In Sonora, she visits a traditional hacienda, where she gets a true taste of Sonoran ranch food."
Season 10 - Pati's Mexican Table
2021-09-15
"Pati explores the culinary highlights of Jalisco\u2019s capital city, Guadalajara. She starts at a legendary street cart for a taste of the city\u2019s most iconic sandwich, tortas ahogadas. Then, she meets up with one of the city\u2019s best chefs, Fabian Delgado, to see how he\u2019s setting new expectations for the market food experience. In her kitchen, Pati makes bolillos and a torta (called lonche in Jalisco) filled with a local staple, tatemado de puerco."
2021-09-22
"Guadalajara is the cultural epicenter of Jalisco, drawing some of the most creative artists, musicians and chefs from all over Mexico. In this episode, Pati explores some unique spots where food and art truly connect. At Ceramica Suro, she gets a tour of the ceramics factory that supplies dishware and textiles to some of the finest restaurants in Mexico and the US. Then she visits two chefs, Poncho Cadena and Fernanda Covarrubias, who both create artistic, colorful dishes that are almost too beautiful to eat. In her kitchen, Pati makes an almond tres leches cake and another dish inspired by her experiences."
2021-09-29
"Pati stops at a couple of Guadalajara\u2019s most beloved restaurants for two of the region\u2019s classic recipes. At Super Menuderia Cano, Pati learns the secrets to their menudo recipe that\u2019s so good people line up down the block waiting to get in. Then, she visits Birriera Chololo, where locals say the birria is second to none. Back in her kitchen, Pati keeps the classics theme going by perfecting her own recipes for a few Jalisco favorites: menudo, tepache and jericalla."
2021-10-06
"Some say that Jalisco is the birthplace of Mariachi. In this episode, Pati learns about the history, the instruments and the meaning behind that beloved music that pulls at the heart strings of so many Mexicans. In Guadalajara, she sits down for lunch with the leader of one of Mexico\u2019s most accomplished bands, Mariachi Nuevo Tecalitl\u00e1n. Then, she visits a guitar shop owned by true craftsmen, with an interesting new take on the mariachi guitar. In her kitchen, Pati makes carne en su jugo and Masa Shortcake."
2021-10-13
"Jalisco is famous for its charros. But, in this episode, Pati experiences a unique and storied part of this part of the culture: the Escaramuza. An all-female horse riding and skills competition honoring the woman charros who fought for Mexico\u2019s independence. Pati meets with one of the best competitors in Jalisco to learn about the history, rules and meaning behind the competition and watches as she coaches the next generation of young female riders during one of their biggest competitions of the year. In the kitchen, Pati makes Jalisco-style birria and her friend, pastry chef and cookbook author Fany Gerson, joins her to make Mexican jello for dessert."
2021-10-20
"Pati meets chef and historian Maru Toledo who is working to preserve and pass on some of Jalisco\u2019s most important regional recipes. She then goes to Hacienda Romo for a first hand look at the influence of hacienda culture and meets a family that built their legacy on tequila and agave, but are now using an entirely new crop, blueberries, to create more jobs and opportunities for workers, specifically women, in Jalisco. Back home in her kitchen, Pati makes Jalisco-style chicken tamales and chile relleno rice dressed with salsa roja."
2021-10-27
"Pati meets the young chefs and owners of one of Guadalajara\u2019s most exciting new restaurants, Xokol, where they are reconnecting with their roots and using heritage corn to create a menu full of delicious dishes. In Tequila, she visits Chef Marin from Solar de Las Animas, who creates a drink and dessert inspired by his grandmother. Back home, Pati invites her friend Francisco Migoya over to make one of his acclaimed desserts to go with a meal she loves, pellizcada and chicharr\u00f3n in salsa verde."
2021-11-03
"Pati visits one of Jalisco\u2019s most popular tourist destinations and the birthplace of Mexico\u2019s most famous spirit, Tequila. She explores the town, learns about the history of tequila making, and gets an up-close look at the whole process from the agave fields to the tasting table. At home, Pati makes a big brunch of corn tortilla egg nests with salsa verde con chile de \u00e1rbol and a traditional arroz rojo."
2021-11-10
"Pati is in one of Mexico\u2019s most popular beach destinations, the beautiful, charming town of Puerto Vallarta. She gets an insider\u2019s tour of the best street food from one of Puerto Vallarta\u2019s most acclaimed chefs, Thierry Boulet, and visits one of the city\u2019s best new restaurants, La Docena, which is helping to revitalize El Malec\u00f3n. Then, she gets a behind the scenes tour of one of Nuevo Vallarta\u2019s biggest resort destinations to learn the ins and outs of what it takes to serve thousands of vacationers every single day. As the sun sets, she hits the beach for a demonstration of one of the region\u2019s specialties, pescado zarandeado."
2021-11-17
"In this episode, Pati celebrates everyone\u2019s favorite Mexican creation, the taco. She tries two of Jalisco\u2019s best tacos \u2014 marlin tacos in Puerto Vallarta and barbacoa tacos in Guadalajara. In her kitchen, Pati creates a pair of Jalisco-inspired tacos and a Ceviche tostada that are sure to satisfy any true taco-lover."
Season 11 - Pati's Mexican Table
2022-09-15
"Retired mechanic Gualberto Elizondo, \u201cWeber,\u201d surprised his grown kids when suddenly his grilling hobby turned him into a local celebrity and internet sensation. He drives Pati through the mountains of La Huasteca in his old car, then to his famous back patio where he and his family treat us to cabrito en salsa and short ribs. But local chef Chuy Villareal of Cara De Vaca wants the world to know that the north of Mexico isn\u2019t just carne asada and he\u2019s putting a Mediterranean twist on his traditional dishes."
2022-09-22
"Don\u2019t complain, don\u2019t ask for the bathroom, and definitely don\u2019t ask for salt. On the river Ramos, two sisters \u2013 who didn\u2019t ask for your opinion \u2013 have taken a shack that serves one dish, traditional cortadillo stew, and made it into a must-visit restaurant. Just watch out for their parrot, he bites. And about 10 minutes down the road in the town of Allende is another restaurant that uses traditional stews in their famous empalmes, or stacked tacos."
2022-09-29
"Much like the deep and bitter divide of Salsa Roja vs Salsa Verde, the state of Nuevo Le\u00f3n is divided between two pro soccer teams: Los Tigres and Los Rayados. Pati tries the food at each stadium with stars from each team to be the judge on who wins in the battle of tortas and tacos."
2022-10-06
"The man who literally wrote the book on Mexican bread, Irving Quiroz, brings Pati into his workshop in Monterrey to teach her how to make traditional campechanas and rich conos de crema. Then we meet one of Irving\u2019s students, Chuy Elizondo, who is using bread as a vehicle to make his brunch place one of the hottest in town. Finally, we get an up-close look at a key ingredient in Chuy\u2019s famous chilaquiles verdes: chicharr\u00f3n. Here in Monterrey, we meet the family who owns the butchery known to have the best chicharr\u00f3n in town."
2022-10-13
"The Garza family invites Pati to a once-a-year tradition at their vineyard when they open the doors to the whole community to help make piloncillo, the traditional way. And it takes everyone to help stir because you can\u2019t stop and it\u2019s hard work. Then we\u2019re off to the oasis of Nuevo Le\u00f3n, the lush Bustamante magic town, where we meet three sisters who own a famous panader\u00eda and make us bread in adobe ovens. Oh, and pizza too!"
2022-10-20
"Huerto Urbano, or \u201curban farm,\u201d is solving the problem of diverse local ingredients and food deserts by developing a way to farm in harsh conditions and serving to restaurants and families who want nutritious food. The owner\u2019s husband also happens to be one of the great pioneers of culinary innovation in Monterrey, having led the way to the city\u2019s local food transformation and is owner of famed restaurant Pangea."
2022-10-27
"Cantinas have historically been bars that act as men\u2019s clubs where men come together to drink, eat and be merry. Or talk about their broken hearts. Pati meets with local author and cantina historian David Canales, who takes Pati to two very different styles of cantinas in Monterrey to have a taste of the stories and food they offer."
2022-11-03
"Nobody wants to go to Mexico for Texas-style BBQ! Or do they? For the first time ever in the prestigious Houston Rodeo BBQ competition, a Mexican from Linares placed third. Luis Rivas is bringing all that flavor home with his BBQ restaurant Riv\u2019s. Pati visits the restaurant to taste the difference between carne asada and \u2018Texas-style\u2019 BBQ. Then she visits his family\u2019s orange grove where she learns about the \u201cOrange Belt,\u201d the nickname for this part of Mexico known for its orange exports. Riv invites all his family and some friends over for a carne asada on his massive grill setup. Then Pati is off to learn how the original Gloria\u2019s candies are made."
2022-11-10
"Chef Hugo Guajardo of El Jonuco is pushing the envelope on Norestense cuisine, researching around the state and finding the best ingredients. First, he takes us to where he sources his carne seca from the family-owned restaurant El Caminante, which has perfected the art of drying meat. Then Pati has lunch at El Jonuco, where she tries his spin on local delicacies and continues on to his home where he teaches her his take on charred chicken."
2022-11-17
"Pati\u2019s new mountain climber friends take her on an adventure to see the mountains up close and personal. Then they grab a quick elote snack dressed in wild norte\u00f1o ways \u2014 a concoction popular with climbers. Later, Pati connects with four top chefs in the area and invites them to a carne asada against the backdrop of the gorgeous Huasteca mountains."
Season 12 - Pati's Mexican Table
2023-09-15
"Pati is in the magic town of Man\u00ed to learn about something sacred to the Mayans \u2013 bees and honey. A cooperative of women who protect the endangered Melipona, a stingless bee native to Yucat\u00e1n, invites her to join in a Mayan energy cleansing ritual involving bu\u00f1uelos made with Melipona honey. Then she visits a family living by the traditional \u201cSolar Maya,\u201d meaning they grow everything they eat."
2023-09-22
"In Tekit, or \u201cThe Capital of the Guayabera,\u201d Pati encounters a tale of sons going against their father\u2019s wishes to follow their own path. Pati meets Eliodoro Xicum, a farmer\u2019s son who went against his father to build a family business making the iconic Guayabera shirts. Then she meets his son, Elio, who chose to become a chef and created a dish that resembles a Guayabera in honor of his father."
2023-09-29
"Pati explores the vibrant streets of Yucat\u00e1n\u2019s capital, M\u00e9rida, in search of its flavors. She tries \u201cthe best tacos in M\u00e9rida\u201d at Wayan\u2019e. The aroma of freshly made cookies lures her to Dond\u00e9 Fabric, where their globitos and bizcochitos are an important part of M\u00e9rida\u2019s mornings. She has sorbet at a shop run by the same family for generations and tastes a unique Yucatecan liqueur at Casa D\u2019Aristi."
2023-10-06
"Pati visits Chef Wilson Alonzo in his hometown of Halach\u00f3 to prepare a traditional Cochinita Pibil in an underground pit. They begin at the local market to source ingredients. Then Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking and isn\u2019t shy to correct him. The final product is a meal that captures Yucat\u00e1n\u2019s history in every bite."
2023-10-13
"Pati arrives in Motul, a town in the history books for Yucat\u00e1n\u2019s once thriving henequ\u00e9n industry and for the egg dish Huevos Motule\u00f1os. Pati meets Do\u00f1a Evelia, who put Motul back on the map with her world-famous recipe. She also experiences the legacy of henequ\u00e9n at Hacienda Tamch\u00e9n and encounters another egg dish in the kitchen, where chef Julio Ku Dominguez makes Abuela\u2019s Buttoned Eggs."
2023-10-20
"Temoz\u00f3n is the birthplace of Yucat\u00e1n\u2019s signature smoked meat Carne Ahumada and everyone in town claims to have a relative who invented it. Pati strolls around town to try different versions of Carne Ahumada. She also returns to Hacienda Tamch\u00e9n for another traditional dish prepared by chef Julio Ku Dominguez called Huidzi Bii Wai, which means \u201cunited tortilla.\u201d"
2023-10-27
"Pati returns to M\u00e9rida to meet sisters, Delfina and Maria Elide, who love to cook and laugh and are famous for recados \u2013 pastes of spices and aromatic herbs that season Yucatecan foods. In Uxmal, she learns about ingredients only found in Yucat\u00e1n that make recados unique, touring citrus, habanero, and chaya fields at an hacienda. Then traditional cook Rosa makes a Relleno Negro using a recado negro."
2023-11-03
"Today no trip to Yucat\u00e1n is complete without seeing a beautiful cenote, natural freshwater pools in caves. But Mayans saw them as the gateway to the underworld. To learn more about Mayan communities, Pati visits Cenote Xocempich with activist and lawyer Zoila Cen, who has dedicated her career to helping Mayan people. The next day, Zoila invites Pati to her niece\u2019s birthday celebration."
2023-11-10
"An ingredient Pati constantly uses is salt and Yucat\u00e1n has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Engineer Felipe Perez takes Pati to the pink lakes where the salt is produced. Down the road in Rio Lagartos, conservationist Diego Nu\u00f1ez takes her to see another pink wonder, Mexico\u2019s highest concentration of flamingos."
2023-11-17
"In Yaxunah, Pati discovers Yucat\u00e1n\u2019s \u201cleague of their own.\u201d She joins the Amazonas, a softball team of indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen. After teaching Pati the ins and outs of the game, Do\u00f1a Enedina invites her over for Brazo de Reina, a tamal with hardboiled eggs and ground pepitas."
