Pati's Mexican Table

In Tekit, or "The Capital of the Guayabera," Pati encounters a tale of sons going against their father's wishes to follow their own path.

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.

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

In Tekit, or "The Capital of the Guayabera," Pati encounters a tale of sons going against their father's wishes to follow their own path.

Pati experiences two important Sonoran culinary traditions.

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

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

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

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 explores the vibrant streets of Yucatan's capital, Merida, in search of its flavors.

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

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 explores the vibrant streets of Yucatan's capital, Merida, in search of its flavors.

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 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 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.

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

Pati visits Chef Wilson Alonzo in his hometown of Halacho to prepare a traditional Cochinita Pibil in an underground pit.

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

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

Pati visits Chef Wilson Alonzo in his hometown of Halacho to prepare a traditional Cochinita Pibil in an underground pit.

Retired mechanic Gualberto Elizondo, "Weber," surprised his grown kids when suddenly his grilling hobby turned him into a local celebrity and internet sensation.

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

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.

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 arrives in Motul, a town in the history books for Yucatan's once thriving henequen industry and for the egg dish Huevos Motulenos.

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

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 arrives in Motul, a town in the history books for Yucatan's once thriving henequen industry and for the egg dish Huevos Motulenos.

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.

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.

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

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

Temozoon is the birthplace of Yucatan's signature smoked meat Carne Ahumada and everyone in town claims to have a relative who invented it.

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.

Nobody wants to go to Mexico for Texas style BBQ!

Temozoon is the birthplace of Yucatan's signature smoked meat Carne Ahumada and everyone in town claims to have a relative who invented it.

Chef Hugo Guajardo of El Jonuco is pushing the envelope on norestense cuisine, researching around the state and finding the best ingredients.

Pati's new mountain climber friends take her on an adventure to see the mountains up close and personal.

Life on the border is a melting pot of cultures and cuisines that creates a unique culinary scene like no other, and Pati dives deep to get the real story of what life and food are like on the border.

Life on the border is a melting pot of cultures and cuisines that creates a unique culinary scene like no other, and Pati dives deep to get the real story of what life and food are like on the border.

Pati is in the magic town of Mani to learn about something sacred to the Mayans - bees and honey.

Pati returns to Merida to meet sisters, Delia and Maria Elide, who love to cook and laugh and are famous for recados - pastes of spices and aromatic herbs that season Yucatecan foods.

Pati eats her way through the port of Ensenada, a hub for seafood exportation where fresh fish is everywhere you look.

In Tekit, or "The Capital of the Guayabera," Pati encounters a tale of sons going against their father's wishes to follow their own path.

Pati returns to Merida to meet sisters, Delia and Maria Elide, who love to cook and laugh and are famous for recados - pastes of spices and aromatic herbs that season Yucatecan foods.

Pati explores the vibrant streets of Yucatan's capital, Merida, in search of its flavors.

Pati visits Chef Wilson Alonzo in his hometown of Halacho to prepare a traditional Cochinita Pibil in an underground pit.

Pati arrives in Motul, a town in the history books for Yucatan's once thriving henequen industry and for the egg dish Huevos Motulenos.

Today no trip to Yucatan is complete without seeing a beautiful cenote, natural freshwater pools in caves.