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Pati's Mexican Table
Pati Jinich is a chef whose true passion is bringing authentic Mexican flavors, colors, textures and warmth into American kitchens. Share the tastes and culinary adventures in her native country.
S10, EP6 "Tradition and Innovation"
Pati meets chef and historian Maru Toledo who is working to preserve and pass on some of Jalisco's most important regional recipes. Pati makes Jalisco-style chicken tamales and chile relleno rice dressed with salsa roja.
S10, EP7 "Getting to the Roots"
Pati meets the young chefs behind one of Guadalajara's most exciting restaurants, Xokol. Back home, Pati invites her friend Francisco Migoya over to make conchas to go with pellizcadas with chicharrón in salsa verde.
S10, EP8 "The Heart of Tequila"
Pati visits the birthplace of Mexico's most famous spirit, the town of Tequila. Back home Pati makes a brunch of corn tortilla egg nests with salsa verde con chile de árbol and traditional arroz rojo.
S10, EP9 "Double Vallarta"
Pati is in one of Mexico's most popular beach destinations - Puerto Vallarta. She gets an insider's tour of the best street food from one of the town's most acclaimed chefs, Thierry Boulet.
S10, EP10 "Tacos and a Tostada"
Pati celebrates everyone's favorite Mexican creation, the taco. In her kitchen, Pati creates a pair of Jalisco-inspired tacos and a Ceviche tostada that are sure to satisfy any true taco-lover.
S10, EP9 "Double Vallarta"
Pati is in one of Mexico's most popular beach destinations - Puerto Vallarta. She gets an insider's tour of the best street food from one of the town's most acclaimed chefs, Thierry Boulet.
S10, EP8 "The Heart of Tequila"
Pati visits the birthplace of Mexico's most famous spirit, the town of Tequila. Back home Pati makes a brunch of corn tortilla egg nests with salsa verde con chile de árbol and traditional arroz rojo.
S10, EP7 "Getting to the Roots"
Pati meets the young chefs behind one of Guadalajara's most exciting restaurants, Xokol. Back home, Pati invites her friend Francisco Migoya over to make conchas to go with pellizcadas with chicharrón in salsa verde.
