Pati's Mexican Table

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

When most people think of the Yucatan Peninsula, they think of Cancun.

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 and her family celebrate Thanksgiving in the Jinich house.

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

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

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.

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

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.

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

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 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.

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.

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

Pati takes a drive to a region in Oaxaca known for producing some of the best mezcal in all of 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 spends a day with one of Oaxaca's best-known chefs and owner of Casa Oaxaca, Alex Ruiz.

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

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

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

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

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

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

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.

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

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

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.

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

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.

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.

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.

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

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.

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 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.