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Pati's Mexican Table

Latest Episodes

WGBY 57/HD
Sat Feb 15th, 12:30pm

In this episode, Pati visits home cooks and iconic restaurants all over Sinaloa, sampling some of the state's most iconic dishes. Delicious destinations include fish chicharron with a master fish butcher in Maviri, to a rustic pan de mujer with a family of bread makers in Altata, to one of the most famous restaurants in Mazatlan, Cuchupetas, beloved by celebrities, politicians, and locals for delicious seafood and a one of a kind experience.

WGBY 57/HD
Sat Feb 22nd, 12:30pm

In this special episode, Pati travels north of the border to Tucson, Arizona, a city that claims to have the best 23 miles of Mexican food anywhere in the world. She visits restaurants and meets local chefs, trying to get a deeper understanding of what Mexican food in America truly is. What happens to recipes when they travel across the border? How do different cultures connect and shape the food we eat? And what is this Sonoran hot dog everyone is raving about?

People are always asking Pati how she turned a passion for food into a career. Over the years, she has told the story in bits in pieces but she has never told the full story. Throughout this episode, she'll 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. In Oaxaca, she meets a woman who moved from a small town, without any money or resources, to pursue her own dreams of building a food empire in one of the best culinary destinations in Mexico. Sopes; Caramelized pasilla brisket; Tiger pound cake.

If you're 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, with recipes that include: Cowboy "Charro" Beans; Chilorio Burritas; Chunky Guacamole; Sweet Anise Rosquitas.

Immigrants from Lebanon, Syria and Israel have left a tasty influence on Mexican cuisine over the years. Pati will look at how and why they came to such a far-flung - but fascinating - country and what kind of legacy they've contributed. Recipes will include: Chicken with Tamarind, Apricots and Chipotle Sauce; White Rice with Fideos; Orange and Almond Flan; Cafe de Olla.

In Mexico, it's not uncommon to find both food and water deliciously flavored with hibiscus flowers. Commonly known as jamaica, they have an intensely herbal, fruity taste. Pati shows viewers where to buy these flowers and then shares recipes such as: Jamaica Water; Spinach Salad with Caramelized Pecans and Jamaica Vinaigrette; Steak Tacos with Jamaica and Jalapeno Syrup; Gourmet Jamaica Popsicles.

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