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Pati's Mexican Table

Description

Chef Pati Jinich introduces authentic Mexican flavors, colors and textures into American kitchens. Each episode features a single Mexican food, ranging from familiar ingredients like vanilla to mysterious grains used by the Aztecs. Season 8 explores simple and delectable dishes from both Mexico and the United States, including street food, a seafood feast, taco recipes, lobster recipes, and a breakfast based on Sinaloan classics.

Upcoming Episodes

  • Canyon Cuisine

    The Moreno brothers, who are famous for winning ultramarathons; the art of cooking with corn in Rarámuri cuisine, from nixtamalization to a traditional dish known as "chacales." (30 minutes)

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  • The Heart of Tequila

    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. (30 minutes)

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  • Pioneering From Farm to Table

    Spicy honey, garlic and orange roasted duck; skillet corn tamal with duck fat and roasted garlic. (30 minutes)

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  • Yucatan Meats

    Pickled onion with fire roasted chilies and garlic; pork belly taco; chorizo black rice; jicama and greens salad with honey citrus vinaigrette. (30 minutes)

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  • Symphony of Flavors

    The basics of Rarámuri music; chef Ana Rosa Beltrán del Rio cooks a few ancient Chihuahuan recipes; the art of drying chilies. (30 minutes)

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  • Good Morning, Mexico

    JuJu's fruit smoothie; big brunch enchiladas; black beans from the pot; nopalitos with sauteed corn and guajillo. (30 minutes)

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  • Sunday Family Food

    Sunday is a day to celebrate food, dancing and culture; slow cooked pork sandwich; Vaqueria dance; a traditional Sunday family meal. (30 minutes)

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  • More Than Just a Meal

    Chipotle goat cheese spread; cesina and creamy slaw ciabatta sandwich; poblano rajas tuna melt. (30 minutes)

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  • Mexican Wine Country

    The wine region of Valle de Guadalupe. (30 minutes)

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  • A Taste of Mazatlán

    A tour of Mazatlán, Sinaloa's resort town with 13 miles of Pacific coastline; chef Luis Osuna's family's restaurant Panama began as a small bakery and has grown into one of Sinaloa's biggest food franchises. (30 minutes)

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  • Sonoran Family Favorites for Sami

    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. (30 minutes)

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  • From Pueblo to City

    Chef Alex Ruiz, owner of Casa Oaxaca, offers a tour of his favorite market and family farm; meatballs in guajillo sauce; arroz con chepil. (30 minutes)

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  • Revolutionary Bites

    Preserved foods that sustained people during the Mexican Revolution; a family that has lived for generations at Hacienda de San Diego. (30 minutes)

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  • Women of Oaxaca

    The role of women in Oaxaca and their influence on customs and cuisine; coloradito chicken; mashed potato cazuela; almond and chocolate leche cake. (30 minutes)

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  • Paquime & Pecans

    Chili con queso in soft flour tortillas; Gustavo Vazquez's family farm has grown pecans for generations. (30 minutes)

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