Pati's Mexican Table

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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.

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

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.

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 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.

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.

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 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.

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.

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.

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

As Pati travels with her TV production crew through Mexico's vast state of Sonora, she gets inspired by the bold flavors and ingredients.

An ingredient Pati constantly uses is salt and Yucatan has one of the most unique salts.

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

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

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

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.

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

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

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

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

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

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

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

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 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.

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

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.

For the indigenous Raramuri people, long-distance running through Chihuahua's majestic Copper Canyon is a way of life.

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.