Pati's Mexican Table

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

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

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

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.

Pati and her family celebrate Thanksgiving in the Jinich house.

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.

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.

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

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

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

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

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

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

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

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 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 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.

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

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

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

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

Some say that Jalisco is the birthplace of Mariachi.

Jalisco is famous for its charros, but in this episode, Pati experiences a unique and storied part of this part of the culture: the escaramuza.

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 chef and historian Maru Toledo who is working to preserve and pass on some of Jalisco's most important regional recipes.

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

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 the young chefs and owners of one of Guadalajara's most exciting new restaurants, Xokol, where they are reconnecting with their roots and using heritage corn to create a menu full of delicious dishes.

One of Jalisco's most popular tourist destinations, and the birthplace of Mexico's most famous spirit, is Tequila.

Pati is in one of Mexico's most popular beach destinations, the beautiful town of Puerto Vallarta.

In this episode, Pati celebrates everyone's favorite Mexican creation, the taco.

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

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

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

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

Pati meets chef and historian Maru Toledo who is working to preserve and pass on some of Jalisco's most important regional recipes.

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

One of Jalisco's most popular tourist destinations, and the birthplace of Mexico's most famous spirit, is Tequila.

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.

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.

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

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

Pati meets chef and historian Maru Toledo who is working to preserve and pass on some of Jalisco's most important regional recipes.

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

One of Jalisco's most popular tourist destinations, and the birthplace of Mexico's most famous spirit, is Tequila.

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.

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

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

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

Pati meets chef and historian Maru Toledo who is working to preserve and pass on some of Jalisco's most important regional recipes.

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

One of Jalisco's most popular tourist destinations, and the birthplace of Mexico's most famous spirit, is Tequila.

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.

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.

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.

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

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

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

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 meets chef and historian Maru Toledo who is working to preserve and pass on some of Jalisco's most important regional recipes.

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

Pati meets chef and historian Maru Toledo who is working to preserve and pass on some of Jalisco's most important regional recipes.

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

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

One of Jalisco's most popular tourist destinations, and the birthplace of Mexico's most famous spirit, is Tequila.

One of Jalisco's most popular tourist destinations, and the birthplace of Mexico's most famous spirit, is Tequila.

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

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

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.

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

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.

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.