Pioneering From Farm to Table
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 restaurants and families who want and can afford nutritious food. The owner’s husband also happens to be one of the pioneers of culinary innovation in Monterrey, having led the way to the city’s transformation and the owner of Pangea.
Episodes
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Pioneering From Farm to Table
S11 E1106 - 26m 46s
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 restaurants and families who want and can afford nutritious food. The owner’s husband also happens to be one of the pioneers of culinary innovation in Monterrey, having led the way to the city’s transformation and the owner of Pangea.
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The Magic of Piloncillo
S11 E1105 - 26m 46s
The Garza family invites Pati to their vineyard as they open the doors to the community to help make Piloncillo, the traditional way. And it takes everyone to help stir because you can’t stop, and it’s hard work. Then we’re off to the oasis of Nuevo León, the lush Bustamante magic town, where we meet three sisters who own a famous panaderia and make us bread in adobe ovens. Oh, and pizza too!
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Maestros Del Pan
S11 E1104 - 26m 46s
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. Then we meet one of Irving’s students, Chuy Elizondo, who is using bread as a vehicle to make his brunch place one of the hottest in town. Meet the family who owns the butchery with the best chicharrón in town.
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The World Cup of Tacos
S11 E1103 - 26m 46s
Much like the deep and bitter divide of Salsa Roja vs Salsa Verde, the state of Nuevo León is divided between two pro soccer teams: Los Tigres and Los Rayados. Pati tries the food at each stadium with stars from each team to be the judge on who wins in the battle of tortas and tacos.
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Sisters, Stew, and Sass
S11 E1102 - 26m 46s
Don’t complain, don’t ask for the bathroom, and definitely don’t ask for salt. On the river Ramos, two sisters - who didn’t ask for your opinion - have taken a shack that serves one dish, traditional cortadillo stew, and made it into a must-visit restaurant. Ten minutes down the road in the town of Allende is another restaurant who uses traditional stews in their famous empalmes, or stacked tacos.
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Top Chefs and Ancient Cliffs
S11 E1110 - 26m 46s
Pati’s new mountain climber friends take her on an adventure to see the mountains up close and personal. Then they grab a quick elote snack dressed in wild norteño ways, a concoction popular with the climbers. Later, Pati connects with four top chefs in the area and invites them to a Carne Asada in the backdrop of the gorgeous Huasteca mountains.
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A Day with Hugo
S11 E1109 - 26m 46s
Chef Hugo Guajardo of El Jonuco is pushing the envelope on norestense cuisine, researching and finding the best ingredients. First, he takes us to where he sources his Carne Seca from the family-owned restaurant El Caminante. Then Pati has lunch at El Jonuco where she tries his spin on local delicacies and continues on to his home where he teaches her his take on charred chicken.
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Texas BBQ in the Orange Belt
S11 E1108 - 26m 46s
For the first time ever in the recent prestigious Houston Rodeo BBQ competition, a Mexican placed 3rd. Luis Rivas brings all that flavor home with his BBQ restaurant Riv’s. Pati visits the restaurant to taste the difference between carne asada and ‘Texas style’ bbq. Then she learns about the part of the country known for its orange exports. Pati learns how the original Gloria’s candies are made.
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Cantina Culture and the Morning After?
S11 E1107 - 26m 46s
Cantinas have historically been bars that act as men’s clubs where men come together to drink, eat and be merry. Or talk about their broken hearts. Pati meets with local author and Cantina historian David Canales who takes Pati to two very different style Cantinas in Monterrey and has a taste of the stories, and food they offer.
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The Fire Kings
S11 E1101 - 26m 46s
Retired mechanic Gualberto Elizondo, “Weber,” surprised his grown kids when suddenly his grilling hobby turned him into a local celebrity and internet sensation. He drives Pati to his famous back patio where he and his family treat us to Cabrito en salsa and short ribs. And local chef Chuy Villareal of Cara De Vaca is putting a Mediterranean twist on his traditional dishes.
Extras + Features
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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
The Magic of Piloncillo
Thursday
Feb 2
30 Minutes
Making piloncillo the traditional way; orange and piloncillo adobo pork roast pizza; flour pizza dough; orange piloncillo adobo pizza sauce. -
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Pati's Mexican Table
Adventures in San Miguel
Thursday
Feb 2
30 Minutes
Fish with plums, pasilla and tequila; orange blossom rice with pepitas; chardonnay mango pecan tart. -
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Pati's Mexican Table
Pioneering From Farm to Table
Friday
Feb 3
30 Minutes
Spicy honey, garlic and orange roasted duck; skillet corn tamal with duck fat and roasted garlic. -
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Pati's Mexican Table
Taco Night
Friday
Feb 3
30 Minutes
Homemade corn tortillas; cheese basket tacos; tacos al pastor with garnishes; achiote adobo; chile de arbol and tomatillo quick salsita. -
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Pati's Mexican Table
Cantina Culture and the Morning After?
Saturday
Feb 4
30 Minutes
Red tacos with queso fresco and piquin salsa verde; piquin salsa verde; hash, corn, chorizo and eggs. -
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Pati's Mexican Table
Cantina Culture and the Morning After?
Monday
Feb 6
30 Minutes
Red tacos with queso fresco and piquin salsa verde; piquin salsa verde; hash, corn, chorizo and eggs. -
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Pati's Mexican Table
Summer Evening Party
Monday
Feb 6
30 Minutes
Cherry tomato jam with red wine and scallions; citrus chicken with carrots and baby potatoes; bell peppers, cucumbers and chickpea salad; vanilla custard. -
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Pati's Mexican Table
Texas BBQ in the Orange Belt
Tuesday
Feb 7
30 Minutes
Honey glazed pork belly, arrachera and shrimp fried rice. -
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Pati's Mexican Table
Tamaliza!
Tuesday
Feb 7
30 Minutes
Cooked salsa verde; chicken in salsa verde tamales; sweet corn tamales; Tamara's fresh from the garden green rice; Mexican masa chocolate drink. -
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Pati's Mexican Table
A Day With Hugo
Wednesday
Feb 8
30 Minutes
Roasted charred chicken; super greens green salad with oregano vinaigrette; sugar and cinnamon cookies. -
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Pati's Mexican Table
Mexamericana
Wednesday
Feb 8
30 Minutes
Mexican crab cakes with jalapeno aioli; pizza dough; pizza sauce; poblano, corn and zucchini pizza; carne asada and cebollitas pizza; chorizo hamburgers. -
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Pati's Mexican Table
Top Chefs and Ancient Cliffs
Thursday
Feb 9
30 Minutes
Wedding rice; ginger and pistachio guacamole. -
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Pati's Mexican Table
Cooking With the Fans
Thursday
Feb 9
30 Minutes
Tart pico de guac; chipotle chicken pasta casserole; marbled tres leches cake. -
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Pati's Mexican Table
Born in the Kitchen
Friday
Feb 10
30 Minutes
Huevos a la Mexicana; shredded flank steak with potatoes in green salsa; Mexican rice with prawns; orange vanilla flan. -
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Pati's Mexican Table
Street Food Favorites
Friday
Feb 10
30 Minutes
Cooked and seasoned corn; miner-style enchiladas; homemade dulce de leche; churros con cajeta. -
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Pati's Mexican Table
Texas BBQ in the Orange Belt
Saturday
Feb 11
30 Minutes
Honey glazed pork belly, arrachera and shrimp fried rice. -
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Pati's Mexican Table
Pati's Texican
Monday
Feb 13
30 Minutes
Tex-Mex chili; poblano, bacon and cheddar skillet cornbread; Mexican chocolate doughnuts. -
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Pati's Mexican Table
Sami's Big Day
Monday
Feb 13
30 Minutes
Smashed baby potatoes; chipotle salmon, bacon and avocado sandwich; homemade cookies. -
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Pati's Mexican Table
My Three Favorite Boys
Tuesday
Feb 14
30 Minutes
Alphabet soup; molletes, grilled cheese and bean hero sandwiches; pico de gallo salsa; dulce de leche cheesecake. -
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Pati's Mexican Table
Modern Mexico
Tuesday
Feb 14
30 Minutes
Boston lettuce salad with avocado dressing, candied pineapple and pumpkin seeds; beef and veggie mole stew; chocolate hibiscus cookies; hibiscus flowers and tea.
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