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.

Top Chefs and Ancient Cliffs

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.

Episodes

  • Top Chefs and Ancient Cliffs: asset-mezzanine-16x9

    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.

  • A Day with Hugo: asset-mezzanine-16x9

    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.

  • Texas BBQ in the Orange Belt: asset-mezzanine-16x9

    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.

  • Cantina Culture and the Morning After?: asset-mezzanine-16x9

    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.

  • Pioneering From Farm to Table: asset-mezzanine-16x9

    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.

  • The Magic of Piloncillo: asset-mezzanine-16x9

    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!

  • Maestros Del Pan: asset-mezzanine-16x9

    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.

  • The World Cup of Tacos: asset-mezzanine-16x9

    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.

  • Sisters, Stew, and Sass: asset-mezzanine-16x9

    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.

  • The Fire Kings: asset-mezzanine-16x9

    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

  • 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

    Super Sonoran

    Friday
    Jun 9

    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

    Cantina Culture and the Morning After?

    Friday
    Jun 9

    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

    Cooking for My Crew in Sonora

    Monday
    Jun 12

    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

    Texas BBQ in the Orange Belt

    Monday
    Jun 12

    30 Minutes

    Honey glazed pork belly, arrachera and shrimp fried rice.
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    Pati's Mexican Table

    Sabores Norteños

    Tuesday
    Jun 13

    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

    A Day With Hugo

    Tuesday
    Jun 13

    30 Minutes

    Roasted charred chicken; super greens green salad with oregano vinaigrette; sugar and cinnamon cookies.
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    Pati's Mexican Table

    Welcome to Guadalajara

    Wednesday
    Jun 14

    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

    Top Chefs and Ancient Cliffs

    Wednesday
    Jun 14

    30 Minutes

    Wedding rice; ginger and pistachio guacamole.
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    Pati's Mexican Table

    Food Meets Art

    Thursday
    Jun 15

    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

    Born in the Kitchen

    Thursday
    Jun 15

    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

    Jalisco Classics

    Friday
    Jun 16

    30 Minutes

    Menudo recipe at Super Menuderia Cano; a visit to Birriera Chololo.
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    Pati's Mexican Table

    Pati's Texican

    Friday
    Jun 16

    30 Minutes

    Tex-Mex chili; poblano, bacon and cheddar skillet cornbread; Mexican chocolate doughnuts.
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    Pati's Mexican Table

    Los mariachis

    Monday
    Jun 19

    30 Minutes

    The meaning behind mariachi music, as well as its history and instruments; lunch with the leader of Mariachi Nuevo Tecalitlan.
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    Pati's Mexican Table

    My Three Favorite Boys

    Monday
    Jun 19

    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

    Escaramuza

    Tuesday
    Jun 20

    30 Minutes

    The history, rules and meaning of the escaramuza, an all-female horse riding and skills competition honoring women who fought for Mexico's independence.
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    Pati's Mexican Table

    Meals in a Minute

    Tuesday
    Jun 20

    30 Minutes

    Tortilla soup; tuna casserole; lime pound cake; papaya relish.
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    Pati's Mexican Table

    Tradition and Innovation

    Wednesday
    Jun 21

    30 Minutes

    Chef and historian Maru Toledo preserves Jalisco's regional recipes; the influence of hacienda culture; a family who built their legacy on tequila and agave use a new crop, blueberries, to create more jobs and opportunities for women.
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    Pati's Mexican Table

    Family Fiesta

    Wednesday
    Jun 21

    30 Minutes

    Carnitas; salsa verde with avocado; Morella-style gazpacho salad; grilled pineapple margarita.
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    Pati's Mexican Table

    Getting to the Roots

    Thursday
    Jun 22

    30 Minutes

    The chefs and owners of Xokol restaurant in Guadalajara reconnect with their roots; chef Marin creates a drink and dessert inspired by his grandmother; chef Francisco Migoya makes a dessert.
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    Pati's Mexican Table

    American Classics, My Way

    Thursday
    Jun 22

    30 Minutes

    Macaroni and cheese Mexicano; chipotle agave chicken wings; brownies with caramelized pecans.

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