Food

Pati's Mexican Table

In each episode, Pati embarks upon an exciting and entertaining journey, where each dish serves as a point of departure into Mexico’s rich history and culture, Pati’s personal experiences, her family life, and her ongoing conversations with cooks in both Mexico and the US.

A Mayan League of their Own

26m 46s

In Yaxunah, Pati discovers Yucatán’s “league of their own.” She joins the Amazonas, a softball team of indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen. After teaching Pati the ins and outs of the game, Doña Enedina invites her over for Brazo de Reina, a tamal with hardboiled eggs and ground pepitas.

Episodes

  • A Mayan League of their Own: asset-mezzanine-16x9

    A Mayan League of their Own

    S12 E1210 - 26m 46s

    In Yaxunah, Pati discovers Yucatán’s “league of their own.” She joins the Amazonas, a softball team of indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen. After teaching Pati the ins and outs of the game, Doña Enedina invites her over for Brazo de Reina, a tamal with hardboiled eggs and ground pepitas.

  • Pink: asset-mezzanine-16x9

    Pink

    S12 E1209 - 26m 46s

    An ingredient Pati constantly uses is salt and Yucatán has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Engineer Felipe Perez takes Pati to the pink lakes where the salt is produced. Down the road in Rio Lagartos, conservationist Diego Nuñez takes her to see another pink wonder, Mexico’s highest concentration of flamingos.

  • Maya Today: asset-mezzanine-16x9

    Maya Today

    S12 E1208 - 26m 46s

    Today no trip to Yucatán is complete without seeing a beautiful cenote, natural freshwater pools in caves. But Mayans saw them as the gateway to the underworld. To learn more about Mayan communities, Pati visits Cenote Xocempich with activist and lawyer Zoila Cen, who has dedicated her career to helping Mayan people. The next day, Zoila invites Pati to her niece’s birthday celebration.

  • Recados: asset-mezzanine-16x9

    Recados

    S12 E1207 - 26m 46s

    Pati returns to Mérida 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. In Uxmal, she learns about ingredients only found in Yucatán that make recados unique, touring citrus, habanero, and chaya fields at an hacienda. Then traditional cook Rosa makes a Relleno Negro using a recado negro.

  • Yucatán Meats: asset-mezzanine-16x9

    Yucatán Meats

    S12 E1206 - 26m 46s

    Temozoón is the birthplace of Yucatán’s signature smoked meat Carne Ahumada and everyone in town claims to have a relative who invented it. Pati strolls around town to try different versions of Carne Ahumada. She also returns to Hacienda Tamchén for another traditional dish prepared by chef Julio Dominguez called Huidzi Bii Wai, which means “united tortilla.”

  • Ode to the Egg: asset-mezzanine-16x9

    Ode to the Egg

    S12 E1205 - 26m 46s

    Pati arrives in Motul, a town in the history books for Yucatán’s once thriving henequén industry and for the egg dish Huevos Motuleños. Pati meets Doña Evelia, who put Motul back on the map with her world-famous recipe. She also experiences the legacy of henequén at Hacienda Tamchén and encounters another egg dish in the kitchen, where chef Julio Dominguez makes Abuela’s Buttoned Eggs.

  • A Family Affair: asset-mezzanine-16x9

    A Family Affair

    S12 E1204 - 26m 46s

    Pati visits Chef Wilson Alonzo in his hometown of Halachó to prepare a traditional Cochinita Pibil in an underground pit. They begin at the local market to source ingredients. Then Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking and isn’t shy to correct him. The final product is a meal that captures Yucatán’s history in every bite.

  • Flavors of Merida: asset-mezzanine-16x9

    Flavors of Merida

    S12 E1203 - 26m 46s

    Pati explores the vibrant streets of Yucatán’s capital, Mérida, in search of its flavors. She tries “the best tacos in Mérida” at Wayan’e. The aroma of freshly made cookies lures her to Dondé Fabric, where their globitos and bizcochitos are an important part of Mérida’s mornings. She has sorbet at a shop run by the same family for generations and tastes a unique Yucatecan liqueur at Casa D'Aristi.

  • Guayabera World: asset-mezzanine-16x9

    Guayabera World

    S12 E1202 - 26m 46s

    In Tekit, or “The Capital of the Guayabera,” Pati encounters a tale of sons going against their father’s wishes to follow their own path. Pati meets Eliodoro Xicum, a farmer’s son who went against his father to build a family business making the iconic Guayabera shirts. Then she meets his son, Elio, who chose to become a chef and created a dish that resembles a Guayabera in honor of his father.

  • The Nectar of the Mayan Gods: asset-mezzanine-16x9

    The Nectar of the Mayan Gods

    S12 E1201 - 26m 46s

    Pati is in the magic town of Maní to learn about something sacred to the Mayans - bees and honey. A cooperative of women who protect the endangered Melipona, a stingless bee native to Yucatán, invites her to join in a Mayan energy cleansing ritual involving buñuelos made with Melipona honey. Then she visits a family living by the traditional “Solar Maya,” meaning they grow everything they eat.

Extras + Features

  • Season 11 Preview: asset-original

    Season 11 Preview

    30s

    In the 10 new episodes of Season 11, Pati Jinich visits the northeastern border state of Nuevo León — draped in dazzling
    mountains and miles of desert — and spotlights its distinctive flavors, defined by local ingredients, proximity to the
    U.S. border, and influences from Sephardic Jewish culinary roots.

Schedule

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    Pati's Mexican Table: TVSS: Iconic

    Pati's Mexican Table

    One Day in Oaxaca

    Monday
    May 20

    30 Minutes

    Tasajo torta with smoky guacamole; nopalitos salad with pickled chipotle; natilla with berries.
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    Pati's Mexican Table

    History of Oaxaca Cuisine

    Tuesday
    May 21

    30 Minutes

    Vegetarian dishes include sweet potato and black bean tamales and avocado, watercress and pecan salad.
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    Pati's Mexican Table

    A Queen in the Land of the Gods

    Wednesday
    May 22

    30 Minutes

    Oaxacan chicken with oregano and garlic; grilled corn salad; burnt milk ice cream with animal crackers.
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    Pati's Mexican Table

    The Mezcal Trail

    Thursday
    May 23

    30 Minutes

    Mexican steak salad; Oaxacan sours made with mezcal.
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    Pati's Mexican Table

    From Pueblo to City

    Friday
    May 24

    30 Minutes

    Chef Alex Ruiz, owner of Casa Oaxaca, offers a tour of his favorite market and family farm; meatballs in guajillo sauce; arroz con chepil.
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    Pati's Mexican Table

    Ancient Yucatán With My Boys

    Saturday
    May 25

    30 Minutes

    Climbing the ancient ruins of Uxmal, an ancient Mayan city; swimming; tamales; making cochinita pibil using the ancient technique of cooking meat with heated rocks buried underground.
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    Pati's Mexican Table

    Women of Oaxaca

    Monday
    May 27

    30 Minutes

    The role of women in Oaxaca and their influence on customs and cuisine; coloradito chicken; mashed potato cazuela; almond and chocolate leche cake.
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    Pati's Mexican Table

    The Art of Mole

    Tuesday
    May 28

    30 Minutes

    Mole verde with pork and white beans; almendrado with chicken.
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    Pati's Mexican Table

    In Search of La Mixteca

    Wednesday
    May 29

    30 Minutes

    The unique food and culture of La Mixteca; corn soup with queso; pescado agridulce.
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    Pati's Mexican Table

    Oaxaca Breakfast: Messy and Delicious

    Thursday
    May 30

    30 Minutes

    An Oaxacan-themed breakfast includes eggs in salsa martajada, Oaxaca-style refried beans and pan de yema.
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    Pati's Mexican Table

    How I Got to Now

    Friday
    May 31

    30 Minutes

    Pati Jinich talks about her passion for food and how her career came to be; sopes; caramelized pasilla brisket; tiger pound cake.
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    Pati's Mexican Table

    Izamal -- Gold & God

    Saturday
    Jun 1

    30 Minutes

    The city of Izamal features buildings painted in the same golden hue; venison tacos and poc chuk; a jeweler makes jewelry from his backyard plants.
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    Pati's Mexican Table

    Monday
    Jun 3

    30 Minutes

    Chef Pati Jinich introduces authentic Mexican flavors, colors and textures into American kitchens. Each episode features a single Mexican food, ranging from familiar ingredients like vanilla to mysterious grains used by the Aztecs. Season 8 explores simple and delectable dishes from both Mexico and the United States, including street food, a seafood feast, taco recipes, lobster recipes, and a breakfast based on Sinaloan classics.
  • Image
    Pati's Mexican Table: TVSS: Iconic

    Pati's Mexican Table

    Tuesday
    Jun 4

    30 Minutes

    Chef Pati Jinich introduces authentic Mexican flavors, colors and textures into American kitchens. Each episode features a single Mexican food, ranging from familiar ingredients like vanilla to mysterious grains used by the Aztecs. Season 8 explores simple and delectable dishes from both Mexico and the United States, including street food, a seafood feast, taco recipes, lobster recipes, and a breakfast based on Sinaloan classics.

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