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

    Tucson: Gateway to Sonora

    Monday
    Jul 15

    30 Minutes

    The basics of artisan bread baking; a trip to Sonora, Mexico, to see where Sonoran wheat originates; creating recipes using wheat flour.
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    Pati's Mexican Table

    Hermosillo Food Crawl

    Tuesday
    Jul 16

    30 Minutes

    The food scene in Hermosillo, Sonora's capital, includes gigantic burritos at Dona Guille and a meat lover's feast at Mochomos; La Ruina brew park; Sonoran hot dogs.
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    Pati's Mexican Table

    The Blessing and the Benefit

    Wednesday
    Jul 17

    30 Minutes

    Catching giant sea scallops on the coast in Bahía Kino; a female butcher in the mountain town of Matape, Nere, breaks down a cow in a tradition called "the benefit."
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    Pati's Mexican Table

    Carne Asada With La Familia

    Thursday
    Jul 18

    30 Minutes

    A classic Sonoran-style meal includes carne asada and a whipped peanut buttercream and grape galette.
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    Pati's Mexican Table

    Flour Power

    Friday
    Jul 19

    30 Minutes

    A classic recipe that uses both wheat and meat -- a carne con chili burrito; touring one of Hermosillo's oldest flour mills; making coyotas, a traditional dessert.
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    Pati's Mexican Table

    Cancun: We Meet Again

    Saturday
    Jul 20

    30 Minutes

    Crab House dishes include Alaskan wontons; tuna tartare kibi and cold pork belly salad at Casa de Cristian Morales.
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    Pati's Mexican Table

    Sonoran Family Favorites for Sami

    Monday
    Jul 22

    30 Minutes

    Cooking recipes inspired by a visit to Sonora; two family-run street food stands in Sonora -- Johnny's Tacos in Hermosillo and Los Bochos in Cocorit.
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    Pati's Mexican Table

    Legends of the Sonoran Sea

    Tuesday
    Jul 23

    30 Minutes

    Exploring Sonora's coast on the Sea of Cortez; shellfish on the beach; Mariscos El Rey restaurant; seafood stand owner known as "The Surgeon"; seafood-loaded recipes.
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    Pati's Mexican Table

    Super Sonoran

    Wednesday
    Jul 24

    30 Minutes

    Three classic Sonoran recipes -- a fish special called pescado zarandeado, a stew called gallina pinta and dirty rice with clams; the vacation destination Puerto Penasco.
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    Pati's Mexican Table

    Cooking for My Crew in Sonora

    Thursday
    Jul 25

    30 Minutes

    The bold flavors and ingredients of Sonora inspire Pati Jinich to prepare her version of a true Sonoran feast in a rustic outdoor kitchen.
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    Pati's Mexican Table

    Sabores Norteños

    Friday
    Jul 26

    30 Minutes

    Traditional tamales made with corn, chilies and cheese; pork chops topped with a pickled grape salad; a traditional hacienda featuring Sonoran ranch food.
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    Pati's Mexican Table

    One Day in Oaxaca

    Saturday
    Jul 27

    30 Minutes

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

    Welcome to Guadalajara

    Monday
    Jul 29

    30 Minutes

    Culinary highlights of Guadalajara, capital of Jalisco, Mexico; tortas ahogadas; chef Fabian Delgado sets new expectations for the market food experience.
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    Pati's Mexican Table

    Food Meets Art

    Tuesday
    Jul 30

    30 Minutes

    Unique spots where food and art connect; Ceramica Suro supplies dishware and textiles to restaurants in Mexico and the U.S.; chefs Poncho Cadena and Fernanda Covarrubias create artistic, colorful dishes.
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    Pati's Mexican Table

    Jalisco Classics

    Wednesday
    Jul 31

    30 Minutes

    Menudo recipe at Super Menuderia Cano; a visit to Birriera Chololo.

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