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

  • Image
    Pati's Mexican Table: Sisters, Stew, and Sass: TVSS: Iconic

    Pati's Mexican Table

    Sisters, Stew, and Sass

    Monday
    Mar 18

    30 Minutes

    Roasted tomatoes rice with cumin and oregano; chicken livers with chipotle caramelized onions; avocado and panela cheese salad.
  • Image
    Pati's Mexican Table: The World Cup of Tacos: TVSS: Iconic

    Pati's Mexican Table

    The World Cup of Tacos

    Tuesday
    Mar 19

    30 Minutes

    Pork stew stacked in corn tortillas; poison beans; Argentinian chorizo and carne asada torta; chimichurri with a Mexican accent.
  • Image
    Pati's Mexican Table: Maestros Del Pan: TVSS: Iconic

    Pati's Mexican Table

    Maestros Del Pan

    Wednesday
    Mar 20

    30 Minutes

    Candied orange and pineapple empanadas.
  • Image
    Pati's Mexican Table: TVSS: Iconic

    Pati's Mexican Table

    The Magic of Piloncillo

    Thursday
    Mar 21

    30 Minutes

    Making piloncillo the traditional way; orange and piloncillo adobo pork roast pizza; flour pizza dough; orange piloncillo adobo pizza sauce.
  • Image
    Pati's Mexican Table: Pioneering From Farm to Table: TVSS: Iconic

    Pati's Mexican Table

    Pioneering From Farm to Table

    Friday
    Mar 22

    30 Minutes

    Spicy honey, garlic and orange roasted duck; skillet corn tamal with duck fat and roasted garlic.
  • Image
    Pati's Mexican Table: TVSS: Iconic

    Pati's Mexican Table

    Family Favorites

    Saturday
    Mar 23

    30 Minutes

    Chili rellenos; salsa roja; drunken rice with chicken; meringue cake with whipped cream and strawberries.
  • Image
    Pati's Mexican Table: Texas BBQ in the Orange Belt: TVSS: Iconic

    Pati's Mexican Table

    Texas BBQ in the Orange Belt

    Monday
    Mar 25

    30 Minutes

    Honey glazed pork belly, arrachera and shrimp fried rice.
  • Image
    Pati's Mexican Table: A Day With Hugo: TVSS: Iconic

    Pati's Mexican Table

    A Day With Hugo

    Tuesday
    Mar 26

    30 Minutes

    Roasted charred chicken; super greens green salad with oregano vinaigrette; sugar and cinnamon cookies.
  • Image
    Pati's Mexican Table: Top Chefs and Ancient Cliffs: TVSS: Iconic

    Pati's Mexican Table

    Top Chefs and Ancient Cliffs

    Wednesday
    Mar 27

    30 Minutes

    Wedding rice; ginger and pistachio guacamole.
  • Image
    Pati's Mexican Table: The Nectar of the Mayan Gods: TVSS: Iconic

    Pati's Mexican Table

    The Nectar of the Mayan Gods

    Thursday
    Mar 28

    30 Minutes

    Sweet lime roasted chicken with broccolini; honey habanero rice with peas; lemons, honey and basil agua fresca.
  • Image
    Pati's Mexican Table: Guayabera World: TVSS: Iconic

    Pati's Mexican Table

    Guayabera World

    Friday
    Mar 29

    30 Minutes

    Edam cheese potato galette; tequila and lime flat iron steak tips.
  • Image
    Pati's Mexican Table: TVSS: Iconic

    Pati's Mexican Table

    Baked!

    Saturday
    Mar 30

    30 Minutes

    Baked egg casserole; salsa ranchera; dulce de leche and pecan cinnamon rolls; baked fruit mixiote.
  • Image
    Pati's Mexican Table: Flavors of Merida: TVSS: Iconic

    Pati's Mexican Table

    Flavors of Merida

    Monday
    Apr 1

    30 Minutes

    Pea soup with basil and mint crema.
  • Image
    Pati's Mexican Table: A Family Affair: TVSS: Iconic

    Pati's Mexican Table

    A Family Affair

    Tuesday
    Apr 2

    30 Minutes

    Colada black beans; pibil picadillo; chunky tomato and habanero salsa; salbutes.
  • Image
    Pati's Mexican Table: Ode to the Egg: TVSS: Iconic

    Pati's Mexican Table

    Ode to the Egg

    Wednesday
    Apr 3

    30 Minutes

    Motuleno eggs; habanero table salsa; eggs scramble with chaya and scallions; panque de queso.

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