Pati's Mexican Table

In Valle De Guadalupe, Pati visits one of the legendary cooks in the area, Dona Esthela, whose restaurant is known for serving up one of the tastiest breakfasts in the world.

People are traveling from all over the world to discover the new and exciting wine region of Valle de Guadalupe, where Pati samples some of the local wine varietals and catches up with old friends at one of the Valle's oldest wineries.

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.

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.

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.

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.

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

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.

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 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.

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.

Nobody wants to go to Mexico for Texas style BBQ!

Nobody wants to go to Mexico for Texas style BBQ!

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

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

Pati visits Culiacan, the capital of the state of Sinaloa.

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.

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

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

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

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

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

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

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.

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

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

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.

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

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

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

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.

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

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

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

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

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

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

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

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.

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

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.

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

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.

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

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

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

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

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.

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

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

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

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

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

Pati experiences two important Sonoran culinary traditions.

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

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 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.

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

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 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 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 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.