Top Chefs and Ancient Cliffs
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
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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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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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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
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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