La Frontera with Pati Jinich

The Sky Islands are a series of isolated mountain ranges on the Sonora and Arizona border and are one of the most biodiverse regions on the planet. Pati Jinich meets conservationists Emily Burns and Bryon Lichtenhan, who have come with snacks foraged from the region.

Pati Jinich takes a ride with longtime truck driver Gilberto Pérez across the border from Nogales, Sonora to Nogales, Arizona to find out what it’s like to cross the border twice a day and how it has changed over the years.

The overloaded Sonoran-style hot dogs have become a thing in Arizona. Pati Jinich crosses the border into neighboring Sonora, Mexico, to see how they’re making them at Hot Dogs El Pariente in Nogales.

Carne Asada Fries are a very popular Mexican-American mashup in San Diego, California. Pati Jinich stops by Rolando’s Taco Shop for a taste and to see what goes into this delicious craving.

Chimichangas are a staple on both sides of the border in Arizona and Sonora. Pati Jinich visits El Ramffles in Nogales, Arizona, where they are making some of the tastiest chimichangas around.

It turns out the world-famous Caesar Salad originated in Mexico! Pati Jinich is at the restaurant where it was invented, Hotel Caesar’s in Tijuana, Baja California, where she makes the original Caesar Salad with current owner Chef Javier Plascencia.

Pati Jinich is at Mariscos El Ángel in Tijuana, Baja California, Mexico, to try their house specialty, a decadent octopus taco with cheese, and to find out how they make it.

In Hatch, New Mexico, “the chile capital of the world,” Pati Jinich tries an ice cream sundae with the town’s famous green chiles at Sparky’s Restaurant. But first, the restaurant’s co-owner, Josie Nunn, shows her how it’s made.

Pati travels the New Mexico/Chihuahua border region, a unique and bio-diverse place. Premieres April 17.

Pati travels along both sides of the Arizona-Sonora border to see many untouched places. Premieres April 10.

Pati Jinich meets Ayla Kapahi, the first female head brewer in Arizona, to try some of the creative craft beers she’s brewing with local ingredients, like the Tohono O'odham 60-day corn, at Borderlands Brewing Co. in Tucson.

Pati Jinich is at the San Xavier Mission on the Tohono O'odham Nation Reservation to try the fry bread made by Telma Javier and her family at a stand right outside the church. Fry bread can be made savory or sweet and Pati gets a taste of both.