Pati's Mexican Table

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

Pati visits Rustico in Cuauhtemoc, where brothers Ivan and German Ortiz share their love of traditional baking over a delicate tart made with goat cheese and fig.

Pati visits Rustico in Cuauhtemoc, where brothers Ivan and German Ortiz share their love of traditional baking over a delicate tart made with goat cheese and fig.

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 reconnects with her Jewish heritage in Mexico City alongside historian Monica Unikel-Fasja, visiting places filled with childhood memories and history.

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.

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.

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

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.

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

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

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

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 returns to her hometown, Mexico City, and joins historian Erika Zuniga to trace its history from Templo Mayor to Bellas Artes, with a stop for churros at the legendary El Moro.

Pati returns to her hometown, Mexico City, and joins historian Erika Zuniga to trace its history from Templo Mayor to Bellas Artes, with a stop for churros at the legendary El Moro.

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.

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

Pati steps into Mexico City's creative scene at El Volador, where Francisco Enriquez shows how his team builds the towering art behind Day of the Dead parades and festivals.

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

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

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

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.

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

Pati visits Xochimilco's canals to learn about the ancient chinampas and their modern-day preservation.

Pati visits Xochimilco's canals to learn about the ancient chinampas and their modern-day preservation.

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

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

Pati is in constant contact with her fans - through Facebook, Twitter, email - and they love to give her feedback on her recipes.

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

Pati rides the Iztapalapa Cable Bus with urbanist Paola Montes to see how design and transit are reshaping Mexico City.

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

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

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

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

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

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

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

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

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 meets photographer Nuria Lagarde at Mercado de Jamaica to talk art and daily life among stalls of flowers bursting with color.

Pati meets photographer Nuria Lagarde at Mercado de Jamaica to talk art and daily life among stalls of flowers bursting with color.

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

Pati visits Gris in Tlatelolco to meet Gabriela Rojas and reflect on the neighborhood's tragic past and hopeful future.

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

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

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.

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

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.

Pati travels to Milpa Alta and meets Chef Jorge Corcega to harvest and char nopales over an open flame, learning time-honored techniques tied to the land.

Pati travels to Milpa Alta and meets Chef Jorge Corcega to harvest and char nopales over an open flame, learning time-honored techniques tied to the land.

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

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 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 visits Rustico in Cuauhtemoc, where brothers Ivan and German Ortiz share their love of traditional baking over a delicate tart made with goat cheese and fig.

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 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 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 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 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.

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

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 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 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.

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 reconnects with her Jewish heritage in Mexico City alongside historian Monica Unikel-Fasja, visiting places filled with childhood memories and history.

Pati reconnects with her Jewish heritage in Mexico City alongside historian Monica Unikel-Fasja, visiting places filled with childhood memories and history.

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

In Ciudad Juarez, Pati joins in with a group of Pachuco dancers, who are passionately preserving this distinctive Prohibition-era culture's traditions.

In Casas Grandes, Pati rides in style with local art curator Mayte Lujan in her 1960s Cadillac.

Pati explores the culture of mysterious Mennonites, a religious community who came to Chihuahua from Germany.

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

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

In Ciudad Juarez, Pati joins in with a group of Pachuco dancers, who are passionately preserving this distinctive Prohibition-era culture's traditions.

In Casas Grandes, Pati rides in style with local art curator Mayte Lujan in her 1960s Cadillac.

Pati explores the culture of mysterious Mennonites, a religious community who came to Chihuahua from Germany.

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

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

Pati returns to her hometown, Mexico City, and joins historian Erika Zuniga to trace its history from Templo Mayor to Bellas Artes, with a stop for churros at the legendary El Moro.

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.

In Ciudad Juarez, Pati joins in with a group of Pachuco dancers, who are passionately preserving this distinctive Prohibition-era culture's traditions.

In Casas Grandes, Pati rides in style with local art curator Mayte Lujan in her 1960s Cadillac.

Pati explores the culture of mysterious Mennonites, a religious community who came to Chihuahua from Germany.

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

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

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

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

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

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

In Ciudad Juarez, Pati joins in with a group of Pachuco dancers, who are passionately preserving this distinctive Prohibition-era culture's traditions.

In Ciudad Juarez, Pati joins in with a group of Pachuco dancers, who are passionately preserving this distinctive Prohibition-era culture's traditions.

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

Pati experiences two important Sonoran culinary traditions.

In Casas Grandes, Pati rides in style with local art curator Mayte Lujan in her 1960s Cadillac.

Pati explores the culture of mysterious Mennonites, a religious community who came to Chihuahua from Germany.

In Casas Grandes, Pati rides in style with local art curator Mayte Lujan in her 1960s Cadillac.

Pati explores the culture of mysterious Mennonites, a religious community who came to Chihuahua from Germany.

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

Pati steps into Mexico City's creative scene at El Volador, where Francisco Enriquez shows how his team builds the towering art behind Day of the Dead parades and festivals.

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

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