Pati's Mexican Table

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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.

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

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

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

In Yaxunah, Pati discovers Yucatan's "league of their own.

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 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.

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.

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.

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

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

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

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

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

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

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

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

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

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

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 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.

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.

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 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.

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

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

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.

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

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!

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

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

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

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.

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

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

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

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.

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

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

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

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

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

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

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

Street food has always been popular, but these days it's booming as more and more chefs are bringing food trucks and stands to the streets!

This show is all about Pati's middle son, Sami. Being stuck in the middle of first born, Alan, and Mr.

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 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.

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

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.

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

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

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

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.

Mexican cuisine is chock-full of grilled, roasted, fried and frozen recipes, but for those looking to expand their repertoire with some baked recipes, this episode is for you!

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 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.