Pati's Mexican Table
Pati Jinich is a chef whose true passion is bringing authentic Mexican flavors, colors, textures and warmth into American kitchens. Share the tastes and culinary adventures in her native country.
Food Meets Art
S10 E2
Pati explores some unique spots in Guadalajara where food and art truly connect. In her kitchen, she makes pollo a la valentina, rice with poblanos and corn, and an almond tres leches cake.
Jalisco Classics
S10 E3
In Guadalajara, Pati learns the secrets to menudo and birria. In her kitchen, Pati perfects her own recipes for a few Jalisco favorites: menudo, tepache, and jericalla.
Los Mariachis
S10 E4
Pati learns about the history, the instruments, and the meaning behind Mariachi music . Pati makes carne en su jugo, tres chiles guacamole, and masa berry shortcake.
Jalisco Style Birria
S10 E5
Pati experiences the Escaramuza- An all-female horse riding and skills competition. In the kitchen, Pati makes Jalisco-style birria and her friend, pastry chef and cookbook author Fany Gerson, joins her to make gelatinas for dessert.
Tradition and Innovation
S10 E6
Pati meets chef and historian Maru Toledo who is working to preserve and pass on some of Jalisco's most important regional recipes. Pati makes Jalisco-style chicken tamales and chile relleno rice dressed with salsa roja.
Getting to the Roots
S10 E7
Pati meets the young chefs behind one of Guadalajara's most exciting restaurants, Xokol. Back home, Pati invites her friend Francisco Migoya over to make conchas to go with pellizcadas with chicharrón in salsa verde.
The Heart of Tequila
S10 E8
Pati visits the birthplace of Mexico's most famous spirit, the town of Tequila. Back home Pati makes a brunch of corn tortilla egg nests with salsa verde con chile de árbol and traditional arroz rojo.
Double Vallarta
S10 E9
Pati is in one of Mexico's most popular beach destinations - Puerto Vallarta. She gets an insider's tour of the best street food from one of the town's most acclaimed chefs, Thierry Boulet.
Tacos and a Tostada
S10 E10
Pati celebrates everyone's favorite Mexican creation, the taco. In her kitchen, Pati creates a pair of Jalisco-inspired tacos and a Ceviche tostada that are sure to satisfy any true taco-lover.
Tucson: Gateway to Sonora
S9 E1
In Tucson, Pati learns the basics of artisan bread-making from Don Guerra of Barrio Bakery. She crosses into Sonora, Mexico, to see where the wheat is from. Back in her kitchen, Pati creates a menu of tasty recipes using wheat flour.
Hermosillo Food Crawl
S9 E2
Pati spends a day in Sonora's capital, Hermosillo, visiting some of the city's best culinary destinations. From gigantic burritos at Doña Guille to Sonoran hot dogs, Pati experiences all Hermosillo's food scene has to offer.
Carne Asada with La Familia
S9 E4
Pati learns that carne asada goes way beyond grilled meat in Sonora. It's an important weekly ritual that brings the whole family together.
Flour Power
S9 E5
Pati tours one of Hermosillo's 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.
Sonoran Family Favorites
S9 E6
Pati spends a day in the kitchen with her middle son, Sami, cooking recipes inspired by her travels in Sonora that she knows he'll love - beef and potato chimichangas, rice with lentils and caramelized onions, and an avocado and radish salad.
Legends of the Sonoran Sea
S9 E7
Pati travels to Sonora's coast on the Sea of Cortez, where local legend Toño Contreras gives her a tour including shellfish on the beach, his restaurant Mariscos El Rey, and his home kitchen for some crave-worthy recipes.
Super Sonoran
S9 E8
Pati makes three classic Sonoran recipes- 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 Peñasco.
Cooking for the Crew
S9 E9
Pati prepares a true Sonoran feast for the crew - Sonora cheese soup, chicken in pecan and ancho chile sauce.
Hacienda Ranch Food
S9 E10
Pati 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.