Pati steps into Mexico City's creative scene at El Volador, where Pati steps into Mexico City's creative scene at El Volador, where Francisco Enriquez shows how his team builds the towering art behind Francisco Enriquez shows how his team builds the towering art behind Day of the Dead parades and festivals. Over alambre, they reflect on Day of the Dead parades and festivals. Over alambre, they reflect on the power of imagination. Later, Pati visits papel picado artist the power of imagination. Later, Pati visits papel picado artist Yuriria Alfaro and her team to learn about the history of punctured Yuriria Alfaro and her team to learn about the history of punctured paper and share fish tamales that honor its enduring spirit. paper and share fish tamales that honor its enduring spirit.
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. Just watch out for their parrot, he bites. And about 10 minutes down the road in the town of Allende is another restaurant who uses traditional stews in their famous empalmes, or stacked tacos.In the kitchen recipes: Arroz con jitomates rostizados en comino y oregano; Roasted Tomatoes Rice with Cumin and oregano; Higaditos encebollados y enchipotlados; Chicken Livers with Chipotle Caramelized Onions; Ensalada de Aguacate con Panela; Avocado and Panela Cheese Salad.
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 norteno 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.In the kitchen recipes: Arroz de Boda; Wedding Rice; Guacamole con Pistaches y Gengibre; Ginger and Pistachio Guacamole.
Pati visits Xochimilco's canals to learn about the ancient chinampas Pati visits Xochimilco's canals to learn about the ancient chinampas and their modern-day preservation. In a traditional smoke kitchen, and their modern-day preservation. In a traditional smoke kitchen, Chef Raul Jimenez prepares pipian verde and discusses conservation. Chef Raul Jimenez prepares pipian verde and discusses conservation. She later joins Francisco Salvador and Omar Espinoza, who work to She later joins Francisco Salvador and Omar Espinoza, who work to protect the endangered axolotl, and ends the day at Francisco's home, protect the endangered axolotl, and ends the day at Francisco's home, to reflect on local resilience over a meal of chile relleno. to reflect on local resilience over a meal of chile relleno.
Today no trip to Yucatan 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.Recipes in Pati's Kitchen: Horchata; Sikil Pak; Fresh Herbs Masa Corn Tortillas
An ingredient Pati constantly uses is salt and Yucatan 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 Nunez takes her to see another pink wonder, Mexico's highest concentration of flamingos.Recipes in Pati's Kitchen: Green Ceviche; Chunky Pepita and Coconut Rice; Pepita, Almond Habanero Pesto; Baked Fish with Pepita, Almond, and Habanero Pesto
An ingredient Pati constantly uses is salt and Yucatan 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 Nunez takes her to see another pink wonder, Mexico's highest concentration of flamingos.Recipes in Pati's Kitchen: Green Ceviche; Chunky Pepita and Coconut Rice; Pepita, Almond Habanero Pesto; Baked Fish with Pepita, Almond, and Habanero Pesto
An ingredient Pati constantly uses is salt and Yucatan 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 Nunez takes her to see another pink wonder, Mexico's highest concentration of flamingos.Recipes in Pati's Kitchen: Green Ceviche; Chunky Pepita and Coconut Rice; Pepita, Almond Habanero Pesto; Baked Fish with Pepita, Almond, and Habanero Pesto
An ingredient Pati constantly uses is salt and Yucatan 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 Nunez takes her to see another pink wonder, Mexico's highest concentration of flamingos.Recipes in Pati's Kitchen: Green Ceviche; Chunky Pepita and Coconut Rice; Pepita, Almond Habanero Pesto; Baked Fish with Pepita, Almond, and Habanero Pesto
Pati rides the Iztapalapa Cable Bus with urbanist Paola Montes to see Pati rides the Iztapalapa Cable Bus with urbanist Paola Montes to see how design and transit are reshaping Mexico City. After tacos at how design and transit are reshaping Mexico City. After tacos at Taqueria Los Cunados, she meets Diego Cardenas at Bamboocycles to Taqueria Los Cunados, she meets Diego Cardenas at Bamboocycles to build a bamboo bike and talk about sustainable cities. They end the build a bamboo bike and talk about sustainable cities. They end the day with street tlacoyos and a look at how community and creativity day with street tlacoyos and a look at how community and creativity drive urban change. drive urban change.
Pati rides the Iztapalapa Cable Bus with urbanist Paola Montes to see Pati rides the Iztapalapa Cable Bus with urbanist Paola Montes to see how design and transit are reshaping Mexico City. After tacos at how design and transit are reshaping Mexico City. After tacos at Taqueria Los Cunados, she meets Diego Cardenas at Bamboocycles to Taqueria Los Cunados, she meets Diego Cardenas at Bamboocycles to build a bamboo bike and talk about sustainable cities. They end the build a bamboo bike and talk about sustainable cities. They end the day with street tlacoyos and a look at how community and creativity day with street tlacoyos and a look at how community and creativity drive urban change. drive urban change.
Pati meets photographer Nuria Lagarde at Mercado de Jamaica to talk Pati meets photographer Nuria Lagarde at Mercado de Jamaica to talk art and daily life among stalls of flowers bursting with color. Later, art and daily life among stalls of flowers bursting with color. Later, she visits author Laura Esquivel to reflect on Magical Realism and she visits author Laura Esquivel to reflect on Magical Realism and storytelling's power to shape identity. They share pan dulce and a storytelling's power to shape identity. They share pan dulce and a chocolate drink inspired by Laura's work, celebrating how art and chocolate drink inspired by Laura's work, celebrating how art and identity shape Mexico City's creative soul. identity shape Mexico City's creative soul.
An ingredient Pati constantly uses is salt and Yucatan 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 Nunez takes her to see another pink wonder, Mexico's highest concentration of flamingos.Recipes in Pati's Kitchen: Green Ceviche; Chunky Pepita and Coconut Rice; Pepita, Almond Habanero Pesto; Baked Fish with Pepita, Almond, and Habanero Pesto
In Yaxunah, Pati discovers Yucatan'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, Dona Enedina invites her over for Brazo de Reina, a tamal with hardboiled eggs and ground pepitas.Recipes in Pati's Kitchen: Sweet Potato and Meat Salpicon; Pepita, Egg, and Chaya Tamales; Roasted Tomato and Habanero Salsa
In Yaxunah, Pati discovers Yucatan'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, Dona Enedina invites her over for Brazo de Reina, a tamal with hardboiled eggs and ground pepitas.Recipes in Pati's Kitchen: Sweet Potato and Meat Salpicon; Pepita, Egg, and Chaya Tamales; Roasted Tomato and Habanero Salsa
In Yaxunah, Pati discovers Yucatan'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, Dona Enedina invites her over for Brazo de Reina, a tamal with hardboiled eggs and ground pepitas.Recipes in Pati's Kitchen: Sweet Potato and Meat Salpicon; Pepita, Egg, and Chaya Tamales; Roasted Tomato and Habanero Salsa
In Yaxunah, Pati discovers Yucatan'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, Dona Enedina invites her over for Brazo de Reina, a tamal with hardboiled eggs and ground pepitas.Recipes in Pati's Kitchen: Sweet Potato and Meat Salpicon; Pepita, Egg, and Chaya Tamales; Roasted Tomato and Habanero Salsa
Pati visits Gris in Tlatelolco to meet Gabriela Rojas and reflect on the neighborhood's tragic past and hopeful future. They share chamorro de cerdo before Pati heads to Salon Los Angeles, where Miguel Nieto guides her through the rhythms and stories of danzon. Surrounded by friends, they toast with a twist on the michelada, celebrating joy and resilience in the city.
Pati visits Gris in Tlatelolco to meet Gabriela Rojas and reflect on the neighborhood's tragic past and hopeful future. They share chamorro de cerdo before Pati heads to Salon Los Angeles, where Miguel Nieto guides her through the rhythms and stories of danzon. Surrounded by friends, they toast with a twist on the michelada, celebrating joy and resilience in the city.
Pati travels to Milpa Alta and meets Chef Jorge Corcega to harvest Pati travels to Milpa Alta and meets Chef Jorge Corcega to harvest and char nopales over an open flame, learning time-honored techniques and char nopales over an open flame, learning time-honored techniques tied to the land. She later visits Luis Alvarado and his family, tied to the land. She later visits Luis Alvarado and his family, known for their mole, a culinary treasure bursting with flavor as known for their mole, a culinary treasure bursting with flavor as rich as its history. Over a shared meal of mole and nopales, they rich as its history. Over a shared meal of mole and nopales, they celebrate the traditions that nourish Milpa Alta's community. celebrate the traditions that nourish Milpa Alta's community.
In Yaxunah, Pati discovers Yucatan'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, Dona Enedina invites her over for Brazo de Reina, a tamal with hardboiled eggs and ground pepitas.Recipes in Pati's Kitchen: Sweet Potato and Meat Salpicon; Pepita, Egg, and Chaya Tamales; Roasted Tomato and Habanero Salsa
In Ciudad Juarez, Pati joins in with a group of Pachuco dancers, who are passionately preserving this distinctive Prohibition-era culture's traditions. Together they head to the iconic Kentucky Bar, rumored to be the birthplace of the margarita. Later, she savors an icon of Juarez's food scene, the burrito, at Burritos El Compa where the Olivares are keeping their family legacy alive.
In Ciudad Juarez, Pati joins in with a group of Pachuco dancers, who are passionately preserving this distinctive Prohibition-era culture's traditions. Together they head to the iconic Kentucky Bar, rumored to be the birthplace of the margarita. Later, she savors an icon of Juarez's food scene, the burrito, at Burritos El Compa where the Olivares are keeping their family legacy alive.
In Ciudad Juarez, Pati joins in with a group of Pachuco dancers, who are passionately preserving this distinctive Prohibition-era culture's traditions. Together they head to the iconic Kentucky Bar, rumored to be the birthplace of the margarita. Later, she savors an icon of Juarez's food scene, the burrito, at Burritos El Compa where the Olivares are keeping their family legacy alive.
In Ciudad Juarez, Pati joins in with a group of Pachuco dancers, who are passionately preserving this distinctive Prohibition-era culture's traditions. Together they head to the iconic Kentucky Bar, rumored to be the birthplace of the margarita. Later, she savors an icon of Juarez's food scene, the burrito, at Burritos El Compa where the Olivares are keeping their family legacy alive.
Pati visits Rustico in Cuauhtemoc, where brothers Ivan and German Pati visits Rustico in Cuauhtemoc, where brothers Ivan and German Ortiz share their love of traditional baking over a delicate tart Ortiz share their love of traditional baking over a delicate tart made with goat cheese and fig. In Colonia Roma, she meets Kiren Miret made with goat cheese and fig. In Colonia Roma, she meets Kiren Miret at Casa Morgana to talk dreams, risks, and creativity while sampling at Casa Morgana to talk dreams, risks, and creativity while sampling bold ice cream flavors. A celebration of passion, tradition, and the bold ice cream flavors. A celebration of passion, tradition, and the people who pour their heart into every creation. people who pour their heart into every creation.
Pati visits Rustico in Cuauhtemoc, where brothers Ivan and German Pati visits Rustico in Cuauhtemoc, where brothers Ivan and German Ortiz share their love of traditional baking over a delicate tart Ortiz share their love of traditional baking over a delicate tart made with goat cheese and fig. In Colonia Roma, she meets Kiren Miret made with goat cheese and fig. In Colonia Roma, she meets Kiren Miret at Casa Morgana to talk dreams, risks, and creativity while sampling at Casa Morgana to talk dreams, risks, and creativity while sampling bold ice cream flavors. A celebration of passion, tradition, and the bold ice cream flavors. A celebration of passion, tradition, and the people who pour their heart into every creation. people who pour their heart into every creation.
Pati reconnects with her Jewish heritage in Mexico City alongside Pati reconnects with her Jewish heritage in Mexico City alongside historian Monica Unikel-Fasja, visiting places filled with childhood historian Monica Unikel-Fasja, visiting places filled with childhood memories and history. Later, she joins her sister, Karen Drijanski, memories and history. Later, she joins her sister, Karen Drijanski, at her restaurant Niddo to cook, laugh, and reminisce over pancakes at her restaurant Niddo to cook, laugh, and reminisce over pancakes and chilaquiles, celebrating family, identity, and the stories that and chilaquiles, celebrating family, identity, and the stories that have shaped her life. have shaped her life.
In Ciudad Juarez, Pati joins in with a group of Pachuco dancers, who are passionately preserving this distinctive Prohibition-era culture's traditions. Together they head to the iconic Kentucky Bar, rumored to be the birthplace of the margarita. Later, she savors an icon of Juarez's food scene, the burrito, at Burritos El Compa where the Olivares are keeping their family legacy alive.
For the indigenous Raramuri people, long-distance running through Chihuahua's majestic Copper Canyon is a way of life. Pati meets the Moreno brothers, who are famous for winning ultramarathons. In Huetosachi, community leader Maria Monarca teaches Pati about the art of cooking with corn in Raramuri cuisine, from nixtamalization to a traditional dish known as "chacales."
For the indigenous Raramuri people, long-distance running through Chihuahua's majestic Copper Canyon is a way of life. Pati meets the Moreno brothers, who are famous for winning ultramarathons. In Huetosachi, community leader Maria Monarca teaches Pati about the art of cooking with corn in Raramuri cuisine, from nixtamalization to a traditional dish known as "chacales."
For the indigenous Raramuri people, long-distance running through Chihuahua's majestic Copper Canyon is a way of life. Pati meets the Moreno brothers, who are famous for winning ultramarathons. In Huetosachi, community leader Maria Monarca teaches Pati about the art of cooking with corn in Raramuri cuisine, from nixtamalization to a traditional dish known as "chacales."
For the indigenous Raramuri people, long-distance running through Chihuahua's majestic Copper Canyon is a way of life. Pati meets the Moreno brothers, who are famous for winning ultramarathons. In Huetosachi, community leader Maria Monarca teaches Pati about the art of cooking with corn in Raramuri cuisine, from nixtamalization to a traditional dish known as "chacales."
Pati travels to Mexico City to reconnect with her father and help him cook one of her favorite childhood meals: Huevos a la Mexicana. Back in her own kitchen, she'll use that visit as inspiration to cook a few dishes that she remembers fondly from childhood, and then passes on the tradition by cooking dessert with her youngest son, Juju.Recipe 1: Shredded Flank Steak with Potatoes in Green Salsa; Recipe 2: Mexican Rice with Prawns; Recipe 3: Orange Vanilla Flan.
Pati travels to Mexico City to reconnect with her father and help him cook one of her favorite childhood meals: Huevos a la Mexicana. Back in her own kitchen, she'll use that visit as inspiration to cook a few dishes that she remembers fondly from childhood, and then passes on the tradition by cooking dessert with her youngest son, Juju.Recipe 1: Shredded Flank Steak with Potatoes in Green Salsa; Recipe 2: Mexican Rice with Prawns; Recipe 3: Orange Vanilla Flan.
Inspired by her years living in Texas, Pati creates a series of dishes that combine her passion for Mexican cuisine and her favorite foods of America's Lone Star State. Her oldest son, Alan, who was born in Texas and is fully Tex-Mex, joins her in the kitchen.Recipe 1: Tex-Mex Chili; Recipe 2: Poblano, Bacon & Cheddar Skillet Corn Bread; Recipe 3: Mexican Chocolate Doughnuts.
For the indigenous Raramuri people, long-distance running through Chihuahua's majestic Copper Canyon is a way of life. Pati meets the Moreno brothers, who are famous for winning ultramarathons. In Huetosachi, community leader Maria Monarca teaches Pati about the art of cooking with corn in Raramuri cuisine, from nixtamalization to a traditional dish known as "chacales."
In Chihuahua's capital, Chihuahua City, Pati meets the first member of the Raramuri people to become a world-famous pianist, Romeyno Gutierrez, who teaches her the basics of Raramuri music before taking her to his favorite barbacoa spot. Pati's also invited into the home of Chef Ana Rosa Beltran del Rio to cook a few ancient Chihuahuan recipes and learn the art of drying chiles.
In Chihuahua's capital, Chihuahua City, Pati meets the first member of the Raramuri people to become a world-famous pianist, Romeyno Gutierrez, who teaches her the basics of Raramuri music before taking her to his favorite barbacoa spot. Pati's also invited into the home of Chef Ana Rosa Beltran del Rio to cook a few ancient Chihuahuan recipes and learn the art of drying chiles.
In Chihuahua's capital, Chihuahua City, Pati meets the first member of the Raramuri people to become a world-famous pianist, Romeyno Gutierrez, who teaches her the basics of Raramuri music before taking her to his favorite barbacoa spot. Pati's also invited into the home of Chef Ana Rosa Beltran del Rio to cook a few ancient Chihuahuan recipes and learn the art of drying chiles.
In Chihuahua's capital, Chihuahua City, Pati meets the first member of the Raramuri people to become a world-famous pianist, Romeyno Gutierrez, who teaches her the basics of Raramuri music before taking her to his favorite barbacoa spot. Pati's also invited into the home of Chef Ana Rosa Beltran del Rio to cook a few ancient Chihuahuan recipes and learn the art of drying chiles.
This episode is all about Pati's boys - it's time for a little mother-son bonding. First, Pati takes Alan, Sami and Juju to their favorite place to have fun. Then for lunch, the boys will pick their favorite dishes that their mom makes. The only hitch? They have to give Pati a hand as she prepares each dish.Recipe 1: Alphabet Soup; Recipe 2: Molletes, Grilled Cheese & Bean Heroes; Recipe 3: Pico de Gallo Salsa; Recipe 4: Dulce de Leche (Cajeta) Cheesecake.
This episode is all about Pati's boys - it's time for a little mother-son bonding. First, Pati takes Alan, Sami and Juju to their favorite place to have fun. Then for lunch, the boys will pick their favorite dishes that their mom makes. The only hitch? They have to give Pati a hand as she prepares each dish.Recipe 1: Alphabet Soup; Recipe 2: Molletes, Grilled Cheese & Bean Heroes; Recipe 3: Pico de Gallo Salsa; Recipe 4: Dulce de Leche (Cajeta) Cheesecake.
Pati is a busy mom on the go. If you're a mom that likes to cook for your family AND take your kids to school, practice and everywhere else, you need a few quick and easy meals in your arsenal. Pati's oldest sister, Karen, shares a few tips as they visit her favorite restaurant in Mexico City. Then back at home, Pati shows us some of her go-to weekly dishes. Recipe 1: Tortilla Soup; Recipe 2: Tuna Casserole; Recipe 3: Triply Limey Pound Cake; Recipe 4: Papaya Relish.
In Chihuahua's capital, Chihuahua City, Pati meets the first member of the Raramuri people to become a world-famous pianist, Romeyno Gutierrez, who teaches her the basics of Raramuri music before taking her to his favorite barbacoa spot. Pati's also invited into the home of Chef Ana Rosa Beltran del Rio to cook a few ancient Chihuahuan recipes and learn the art of drying chiles.
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