A Mayan League of their Own
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
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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.
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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.
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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.
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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.
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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.”
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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.
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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.
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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.
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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.
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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
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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
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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Pati's Mexican Table
Los mariachis
Thursday
Aug 1
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
Escaramuza
Friday
Aug 2
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
History of Oaxaca Cuisine
Saturday
Aug 3
30 Minutes
Vegetarian dishes include sweet potato and black bean tamales and avocado, watercress and pecan salad. -
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Pati's Mexican Table
Tradition and Innovation
Monday
Aug 5
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
Getting to the Roots
Tuesday
Aug 6
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
The Heart of Tequila
Wednesday
Aug 7
30 Minutes
Exploring the town of Tequila, Jalisco; the history of making tequila and a close up look at the process from the agave fields to the tasting table. -
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Pati's Mexican Table
Double Vallarta
Thursday
Aug 8
30 Minutes
Chef Thierry Blouet offers a tour of Puerto Vallarta's street food; La Docena restaurant; the ins and outs of one of Nuevo Vallarta's biggest resort destinations. -
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Pati's Mexican Table
Tacos and a Tostada
Friday
Aug 9
30 Minutes
Marlin tacos in Puerto Vallarta; barbacoa tacos in Guadalajara; creating a pair of Jalisco-inspired tacos. -
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Pati's Mexican Table
A Queen in the Land of the Gods
Saturday
Aug 10
30 Minutes
Oaxacan chicken with oregano and garlic; grilled corn salad; burnt milk ice cream with animal crackers.
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