Pati's Mexican Table

Pati and her family celebrate Thanksgiving in the Jinich house.

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

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

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

Pati takes viewers on a deep dive into the history of Oaxaca cuisine from pre-Hispanic origins, to the introduction of Spanish techniques, and finally modern day movements.

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

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

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

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.

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

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

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

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

Pati takes viewers on a deep dive into the history of Oaxaca cuisine from pre-Hispanic origins, to the introduction of Spanish techniques, and finally modern day movements.

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

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

Mexican cuisine is full of long-standing traditional recipes and techniques.

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

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.

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

Pati's oldest son, Alan is graduating from high school soon and heading off to college.

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

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

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

Pati takes viewers on a deep dive into the history of Oaxaca cuisine from pre-Hispanic origins, to the introduction of Spanish techniques, and finally modern day movements.

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

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

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

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.

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

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

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

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

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

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

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

Pati takes viewers on a deep dive into the history of Oaxaca cuisine from pre-Hispanic origins, to the introduction of Spanish techniques, and finally modern day movements.

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

Pati takes viewers on a deep dive into the history of Oaxaca cuisine from pre-Hispanic origins, to the introduction of Spanish techniques, and finally modern day movements.

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

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

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

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

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

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

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

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

Pati invites her good friend and celebrity chef, Jose Andres over to cook with her in her kitchen.

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

Pati invites her good friend and celebrity chef, Jose Andres over to cook with her in her kitchen.

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 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.

Every family has passed-down recipes, and Pati's family is certainly no exception.

Pati shows viewers how to get the most out of one day in the city of Oaxaca.

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.

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

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

Pati takes viewers on a deep dive into the history of Oaxaca cuisine from pre-Hispanic origins, to the introduction of Spanish techniques, and finally modern day movements.

Pati takes viewers on a deep dive into the history of Oaxaca cuisine from pre-Hispanic origins, to the introduction of Spanish techniques, and finally modern day movements.

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

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

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

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

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

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

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

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

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

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

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

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

Pati is on the road in San Miguel de Allende, Mexico, a pretty, tourist-friendly vacation town in the state of Guanajuato, known for its cobblestone streets, colonial architecture, art galleries and, of course, a wide range of delicious eats.

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

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

Pati is vacationing in San Miguel de Allende, which has lots of opportunities for rest and relaxation, but today she is here for one thing - FOOD!

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

There are so many delicious ways to enjoy tacos, and Pati is constantly trying to impress her boys with new twists on traditional taco recipes.

It's the end of a great week in San Miguel, so Pati and her family decide to have a summer evening party - the perfect end to a fun family vacation.

An episode dedicated to one of Mexico's most iconic foods: tamales.

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

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

Pati's family is the perfect example of cultures colliding - Mexican and American.