Pati's Mexican Table

One of Baja's best-kept secrets, Pati virtually steps back in time in Loreto, a small town on the Gulf of California with a rich history and one-of-a-kind dishes only found here.

In the crystal clear waters off Baja Sur's breathtaking capital, La Paz, Pati swims with whale sharks, then satiates the appetite she worked up with some must-eat local food.

Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York, then she visits three Mexican-American chefs in the city who are using food as a way of pursuing their dreams in America, creating their own successful businesses, and honoring traditional Mexican recipes and ingredients.

In the crystal clear waters off Baja Sur's breathtaking capital, La Paz, Pati swims with whale sharks, then satiates the appetite she worked up with some must-eat local food.

In the crystal clear waters off Baja Sur's breathtaking capital, La Paz, Pati swims with whale sharks, then satiates the appetite she worked up with some must-eat local food.

In the crystal clear waters off Baja Sur's breathtaking capital, La Paz, Pati swims with whale sharks, then satiates the appetite she worked up with some must-eat local food.

Friends and family always tell Pati she has an extraordinary photographic food memory, so she decides to recreate some of her most favorite food memories in her own kitchen and give the stories behind the dishes.

Pati's passion for travel doesn't stop with Mexico, she also has a soft spot for her travels in the USA.

Pati travels to the small town of Teotitlan de Valle to meet with one of the best cooks in Oaxaca, Abigail Mendoza.

Pati travels to the small town of Teotitlan de Valle to meet with one of the best cooks in Oaxaca, Abigail Mendoza.

Much like the deep and bitter divide of Salsa Roja vs Salsa Verde, the state of Nuevo Leon is divided between two pro soccer teams: Los Tigres and Los Rayados.

Pati takes a drive to a region in Oaxaca known for producing some of the best mezcal in all of Mexico.

In the crystal clear waters off Baja Sur's breathtaking capital, La Paz, Pati swims with whale sharks, then satiates the appetite she worked up with some must-eat local food.

Altata is a small town on the coast of Sinaloa, about 45 miles west of Culiacan with stretches of beautiful beaches and delicious seafood at your fingertips.

One of the region's most celebrated chefs, Javier Plascencia, gives Pati a tour of the Baja he knows and loves before they make their way to his newest restaurant, Jazamango.

Pati welcomes dear friend and fellow public television chef and host Vivian Howard to her kitchen.

One of the region's most celebrated chefs, Javier Plascencia, gives Pati a tour of the Baja he knows and loves before they make their way to his newest restaurant, Jazamango.

One of the region's most celebrated chefs, Javier Plascencia, gives Pati a tour of the Baja he knows and loves before they make their way to his newest restaurant, Jazamango.

One of the region's most celebrated chefs, Javier Plascencia, gives Pati a tour of the Baja he knows and loves before they make their way to his newest restaurant, Jazamango.

Pati heads to Los Mochis, a coastal city in the northern region of Sinaloa that was founded by Americans in the late 1800s.

Sinaloa's premiere resort town claims 13-miles of beautiful Pacific coastline with boardwalks and pristine streets lined with brightly-colored homes and some of the best restaurants in Mexico.

Pati spends a day with one of Oaxaca's best-known chefs and owner of Casa Oaxaca, Alex Ruiz.

Pati spends a day with one of Oaxaca's best-known chefs and owner of Casa Oaxaca, Alex Ruiz.

Pati travels to the northern part of Sinaloa and the town of El Fuerte, one of Mexico's "Pueblos Magicos" or magic towns.

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.

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.

One of the region's most celebrated chefs, Javier Plascencia, gives Pati a tour of the Baja he knows and loves before they make their way to his newest restaurant, Jazamango.

Pati travels into the mountains of Sinaloa to the tiny village of Jinetes - a place that appears to be stuck in time.

Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant.

Originally conceived as a trade route linking cattle markets in Kansas City to the nearest Pacific Ocean port in Mexico, which is Topolobampo.

Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant.

Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant.

Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant.

Founded in 1594, Mocorito is a quiet, colorful colonial town known for one of Sinaloa's most beloved recipes: a slow-simmered pork dish called chilorio.

Celestino Gasca didn't exist until about 30 years ago.

Pati takes viewers on an in-depth exploration of all things mole.

Pati takes viewers on an in-depth exploration of all things mole.

Known as "Mexico's Bread Basket," Sinaloa produces about 40 percent of the meat and produce consumed in all of Mexico.

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.

Pati travels to a region in Oaxaca known as La Mixteca and learns what makes the food and culture so unique.

Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant.

In this episode, Pati visits home cooks and iconic restaurants all over Sinaloa, sampling some of the state's most iconic dishes.

Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.

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.

Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.

Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.

Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.

In Tucson, Pati learns the basics of artisan bread-making from one of America's best bakers, Don Guerra of Barrio Bakery.

Pati spends a day in Sonora's capital, Hermosillo, visiting some of the city's best culinary destinations.

Pati visits the town of San Martin Tilcajete to meet Maria and Jacobo at their famous art school.

Pati visits the town of San Martin Tilcajete to meet Maria and Jacobo at their famous art school.

Pati experiences two important Sonoran culinary traditions.

Huerto Urbano or "urban farm" 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 and can afford nutritious food.

People are always asking Pati how she turned a passion for food into a career.

Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.

Pati spends some time with her boys cooking up a classic Sonoran-style meal.

Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York, then she visits three Mexican-American chefs in the city who are using food as a way of pursuing their dreams in America, creating their own successful businesses, and honoring traditional Mexican recipes and ingredients.

Wheat and meat are two staples of Sonoran cuisine, and Pati shows her take on a classic recipe that uses both, a carne con chile burrito.

Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York, then she visits three Mexican-American chefs in the city who are using food as a way of pursuing their dreams in America, creating their own successful businesses, and honoring traditional Mexican recipes and ingredients.

Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York, then she visits three Mexican-American chefs in the city who are using food as a way of pursuing their dreams in America, creating their own successful businesses, and honoring traditional Mexican recipes and ingredients.

Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York, then she visits three Mexican-American chefs in the city who are using food as a way of pursuing their dreams in America, creating their own successful businesses, and honoring traditional Mexican recipes and ingredients.

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.

Pati travels to Sonora's coast on the Sea of Cortez, where local legend Tono 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 spends the day with her youngest son, Juju. Juju is known for his obsession with chocolate.

Pati spends the day with her youngest son, Juju. Juju is known for his obsession with chocolate.

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.

Pati returns to her hometown, Mexico City, and joins historian Erika Zuniga to trace its history from Templo Mayor to Bellas Artes, with a stop for churros at the legendary El Moro.

For the indigenous Raramuri people, long-distance running through Chihuahua's majestic Copper Canyon is a way of life.

In Tucson, Pati learns the basics of artisan bread-making from one of America's best bakers, Don Guerra of Barrio Bakery.

Pati visits Mata Ortiz, a village known for its exquisite pottery, and learns its history from local potter Tavo Silveira, who is known worldwide and even made a piece for the pope.

Don't complain, don't ask for the bathroom, and definitely don't ask for salt.

Pati travels to the northern part of Sinaloa and the town of El Fuerte, one of Mexico's "Pueblos Magicos" or magic towns.

Much like the deep and bitter divide of Salsa Roja vs Salsa Verde, the state of Nuevo Leon is divided between two pro soccer teams: Los Tigres and Los Rayados.

Guadalajara is the cultural epicenter of Jalisco, drawing some of the most creative artists, musicians and chefs from all over Mexico.

Some say that Jalisco is the birthplace of Mariachi.

Pati steps into Mexico City's creative scene at El Volador, where Francisco Enriquez shows how his team builds the towering art behind Day of the Dead parades and festivals.

Pati returns to her hometown, Mexico City, and joins historian Erika Zuniga to trace its history from Templo Mayor to Bellas Artes, with a stop for churros at the legendary El Moro.

For the indigenous Raramuri people, long-distance running through Chihuahua's majestic Copper Canyon is a way of life.

In Tucson, Pati learns the basics of artisan bread-making from one of America's best bakers, Don Guerra of Barrio Bakery.

Cantina's have historically been bars that act as men's clubs where men come together to drink, eat and be merry.

Pati visits Mata Ortiz, a village known for its exquisite pottery, and learns its history from local potter Tavo Silveira, who is known worldwide and even made a piece for the pope.

Don't complain, don't ask for the bathroom, and definitely don't ask for salt.

Pati travels to the northern part of Sinaloa and the town of El Fuerte, one of Mexico's "Pueblos Magicos" or magic towns.

Much like the deep and bitter divide of Salsa Roja vs Salsa Verde, the state of Nuevo Leon is divided between two pro soccer teams: Los Tigres and Los Rayados.

Guadalajara is the cultural epicenter of Jalisco, drawing some of the most creative artists, musicians and chefs from all over Mexico.

Some say that Jalisco is the birthplace of Mariachi.

Pati steps into Mexico City's creative scene at El Volador, where Francisco Enriquez shows how his team builds the towering art behind Day of the Dead parades and festivals.

An episode dedicated to one of the Jinich's favorite ingredients: cheese.

Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York, then she visits three Mexican-American chefs in the city who are using food as a way of pursuing their dreams in America, creating their own successful businesses, and honoring traditional Mexican recipes and ingredients.

Pati returns to her hometown, Mexico City, and joins historian Erika Zuniga to trace its history from Templo Mayor to Bellas Artes, with a stop for churros at the legendary El Moro.

For the indigenous Raramuri people, long-distance running through Chihuahua's majestic Copper Canyon is a way of life.

In Tucson, Pati learns the basics of artisan bread-making from one of America's best bakers, Don Guerra of Barrio Bakery.

Pati visits Mata Ortiz, a village known for its exquisite pottery, and learns its history from local potter Tavo Silveira, who is known worldwide and even made a piece for the pope.

Don't complain, don't ask for the bathroom, and definitely don't ask for salt.

Pati travels to the northern part of Sinaloa and the town of El Fuerte, one of Mexico's "Pueblos Magicos" or magic towns.

Much like the deep and bitter divide of Salsa Roja vs Salsa Verde, the state of Nuevo Leon is divided between two pro soccer teams: Los Tigres and Los Rayados.

Guadalajara is the cultural epicenter of Jalisco, drawing some of the most creative artists, musicians and chefs from all over Mexico.

Some say that Jalisco is the birthplace of Mariachi.

Pati steps into Mexico City's creative scene at El Volador, where Francisco Enriquez shows how his team builds the towering art behind Day of the Dead parades and festivals.

Pati returns to her hometown, Mexico City, and joins historian Erika Zuniga to trace its history from Templo Mayor to Bellas Artes, with a stop for churros at the legendary El Moro.

For the indigenous Raramuri people, long-distance running through Chihuahua's majestic Copper Canyon is a way of life.

Pati returns to her hometown, Mexico City, and joins historian Erika Zuniga to trace its history from Templo Mayor to Bellas Artes, with a stop for churros at the legendary El Moro.

For the indigenous Raramuri people, long-distance running through Chihuahua's majestic Copper Canyon is a way of life.

As Pati travels with her TV production crew through Mexico's vast state of Sonora, she gets inspired by the bold flavors and ingredients.

In Tucson, Pati learns the basics of artisan bread-making from one of America's best bakers, Don Guerra of Barrio Bakery.

Pati visits Mata Ortiz, a village known for its exquisite pottery, and learns its history from local potter Tavo Silveira, who is known worldwide and even made a piece for the pope.

In Tucson, Pati learns the basics of artisan bread-making from one of America's best bakers, Don Guerra of Barrio Bakery.

Pati visits Mata Ortiz, a village known for its exquisite pottery, and learns its history from local potter Tavo Silveira, who is known worldwide and even made a piece for the pope.

Friends and family always tell Pati she has an extraordinary photographic food memory, so she decides to recreate some of her most favorite food memories in her own kitchen and give the stories behind the dishes.

Pati is inspired by Sonora's "northern flavors" where the hot, arid desert lends itself to hearty and surprising recipes.

Friends and family always tell Pati she has an extraordinary photographic food memory, so she decides to recreate some of her most favorite food memories in her own kitchen and give the stories behind the dishes.

Friends and family always tell Pati she has an extraordinary photographic food memory, so she decides to recreate some of her most favorite food memories in her own kitchen and give the stories behind the dishes.

Don't complain, don't ask for the bathroom, and definitely don't ask for salt.

Pati travels to the northern part of Sinaloa and the town of El Fuerte, one of Mexico's "Pueblos Magicos" or magic towns.

Don't complain, don't ask for the bathroom, and definitely don't ask for salt.

Pati travels to the northern part of Sinaloa and the town of El Fuerte, one of Mexico's "Pueblos Magicos" or magic towns.

Friends and family always tell Pati she has an extraordinary photographic food memory, so she decides to recreate some of her most favorite food memories in her own kitchen and give the stories behind the dishes.

Pati explores the culinary highlights of Jalisco's capital city, Guadalajara.

Much like the deep and bitter divide of Salsa Roja vs Salsa Verde, the state of Nuevo Leon is divided between two pro soccer teams: Los Tigres and Los Rayados.

Guadalajara is the cultural epicenter of Jalisco, drawing some of the most creative artists, musicians and chefs from all over Mexico.

Much like the deep and bitter divide of Salsa Roja vs Salsa Verde, the state of Nuevo Leon is divided between two pro soccer teams: Los Tigres and Los Rayados.

Guadalajara is the cultural epicenter of Jalisco, drawing some of the most creative artists, musicians and chefs from all over Mexico.

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 makes a few family staples with recipes that have many different uses.

Some say that Jalisco is the birthplace of Mariachi.

Pati steps into Mexico City's creative scene at El Volador, where Francisco Enriquez shows how his team builds the towering art behind Day of the Dead parades and festivals.

In this episode, Pati makes a few family staples with recipes that have many different uses.

Some say that Jalisco is the birthplace of Mariachi.

Pati steps into Mexico City's creative scene at El Volador, where Francisco Enriquez shows how his team builds the towering art behind Day of the Dead parades and festivals.

Pati stops at a couple of Guadalajara's most beloved restaurants for two of the region's classic recipes.

Pati returns to her hometown, Mexico City, and joins historian Erika Zuniga to trace its history from Templo Mayor to Bellas Artes, with a stop for churros at the legendary El Moro.

Pati is in one of Mexico's most up and coming food destinations, Tijuana, where she spends the day with some of the young, fresh talent taking part in Baja's exciting culinary movement.

Friends and family always tell Pati she has an extraordinary photographic food memory, so she decides to recreate some of her most favorite food memories in her own kitchen and give the stories behind the dishes.