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Pati's Mexican Table

Pati's Mexican Table

Pati Jinich is a chef whose true passion is bringing authentic Mexican flavors, colors, textures and warmth into American kitchens. She shares the tastes and culinary adventures of her native country.
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Season 910 of 10 Episodes

  • 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.

  • 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.

  • On the coast in Bahía Kino, local fishermen catch giant sea scallops. Then, in the mountain town of Matape, Nere, one of Sonora's few female butchers shares her wisdom with Pati.

  • Pati learns that carne asada goes way beyond grilled meat in Sonora. It's an important weekly ritual that brings the whole family together.

  • 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.

  • 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.

  • 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.

  • 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.

  • As Pati travels with her TV production crew through Mexico, they stop at a hacienda outside of Hermosillo where Pati prepares a true Sonoran feast in the rustic outdoor kitchen - Sonora cheese soup, chicken in pecan and ancho chile sauce.

  • 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.

Record to Watch Later

26 episodes will be broadcast over the next two weeks

    The Nectar of the Mayan Gods
    Guayabera World
    The Best Tacos In Mérida
    An Underground Pit of Cochinita Pibil
    The Art of the Egg
    Yucatán Meats
    The Famous Pastes of Spices
    Mayan Gateway To The Underworld
    Yucatán's Most Unique Salts
    Welcome to Guadalajara
  • The Nectar of the Mayan Gods

    Pati is in the magic town of Maní to learn about something sacred to the Mayans - bees and honey. A group of women who protect the endangered Melipona, a stingless bee native to Yucatán, invites her to join in a Mayan energy cleansing ritual.
    Upcoming
  • Guayabera World

    In Tekit, the capital of the Guayabera, Pati encounters a tale of sons going against their father's wishes to follow their own path. Pati meets a farmer's son who went against his father to build a family business making the iconic Guayabera shirts.
    Upcoming
  • The Best Tacos In Mérida

    Pati explores the streets of Yucatán's capital, Mérida. She tries the best tacos in Mérida at Wayan'e. The aroma of freshly made cookies lures her to Dondé Fabric, where their globitos and bizcochitos are an important part of Mérida's mornings.
    Upcoming
  • An Underground Pit of Cochinita Pibil

    Pati visits Chef Wilson Alonzo in his hometown of Halachó to prepare a traditional Cochinita Pibil in an underground pit. Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking.
    Upcoming
  • The Art of the Egg

    Pati arrives in Motul, a town in the history books for Yucatán's once thriving henequén industry and for the egg dish Huevos Motuleños. Pati meets Doña Evelia, who put Motul back on the map with her world-famous recipe.
    Upcoming
  • Yucatán Meats

    Temozón is the birthplace of Yucatán's 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.
    Upcoming
Pati's Mexican Table

More about Pati's Mexican Table

Pati Jinich is a chef whose true passion is bringing authentic Mexican flavors, colors, textures and warmth into American kitchens. She shares the tastes and culinary adventures of her native country.

21 Free Episodes

No sign-up required

  • Gualberto "Weber" Elizondo surprised his family when his grilling hobby turned him into a local celebrity and internet sensation. Meanwhile, chef Chuy Villareal of Cara De Vaca wants the world to know that the north of Mexico isn't just carne asada.

  • Nuevo León is divided between two pro soccer teams: Los Tigres and Los Rayados. Pati tries the food at each stadium with the teams' stars to determine who wins in the battle of tortas vs tacos.

  • Irving Quiroz wrote the book on Mexican bread. Pati visits his workshop for his secret to making the perfect campechana, then meets Chuy Elizondo, owner of one of the hottest brunch spots in town.

  • The Garza family invites Pati to their vineyard to help the community make piloncillo - and it's hard work! Then, in the magic town of Bustamante, three sisters make traditional bread in adobe ovens.

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