Pati's Mexican Table

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.

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

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

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.

Much like the deep and bitter divide of Salsa Roja vs Salsa Verde, the state of Nuevo Leon is divided between two pro soccer teams: Los Tigres and Los Rayados.

Much like the deep and bitter divide of Salsa Roja vs Salsa Verde, the state of Nuevo Leon is divided between two pro soccer teams: Los Tigres and Los Rayados.

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

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.

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

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

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 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.

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

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.

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.

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.

The Garza family invites Pati to a once-a-year tradition at their vineyard when they open the doors to the whole community to help make Piloncillo, the traditional way.

The Garza family invites Pati to a once-a-year tradition at their vineyard when they open the doors to the whole community to help make Piloncillo, the traditional way.

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

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 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 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.

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.

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.

Huerto Urbano or "urban farm" is solving the problem of diverse local ingredients and food deserts by developing a way to farm in harsh conditions and serving to restaurants and families who want and can afford nutritious food.

Huerto Urbano or "urban farm" is solving the problem of diverse local ingredients and food deserts by developing a way to farm in harsh conditions and serving to restaurants and families who want and can afford nutritious food.

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

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.

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.

Cantina's have historically been bars that act as men's clubs where men come together to drink, eat and be merry.

Cantina's have historically been bars that act as men's clubs where men come together to drink, eat and be merry.

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.

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

Nobody wants to go to Mexico for Texas style BBQ!

Nobody wants to go to Mexico for Texas style BBQ!