Nobody wants to go to Mexico for Texas style BBQ! Or do they? For the first time ever in the recent prestigious Houston Rodeo BBQ competition a Mexican from Linares placed 3rd. Luis Rivas is bringing all that flavor home with his BBQ restaurant Riv's. Pati will visit the restaurant to taste the difference between carne asada and 'Texas style' bbq. Then she visits his family's large orange grove where she learns about the "Orange Belt", the nickname for this part of the country known for its orange exports. At the same time, he will have all his family and some friends over for a Carne Asada on his massive grill set up. He'll be making BBQ but also the classic norteno Cabrito. And then we're off to learn how the original Gloria's candies are made. In the kitchen recipes: Arroz Frito con Pork Belly con Miel, Arrachera y Camarones; Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice.
Chef Hugo Guajardo of El Jonuco is pushing the envelope on norestense cuisine, researching around the state and finding the best ingredients. First, he takes us to where he sources his Carne Seca from the family-owned restaurant El Caminante who has perfected the art of drying meat. 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. In the kitchen recipes: Pollo Rostizado Norteno; Roasted Charred Chicken; Ensalada Verde con Vinagreta de Oregano; Super Greens Green Salad with Oregano vinaigrette; Hojarasca; Sugar and Cinnamon Cookies.
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'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 heads to Los Mochis, a coastal city in the northern region of Sinaloa that was founded by Americans in the late 1800s. After learning its unique history and getting an incredibly delicious tour of the street food, Pati returns to her kitchen to create two mouth-watering taco recipes that take her right back to those street stands in Los Mochis.
Originally conceived as a trade route linking cattle markets in Kansas City to the nearest Pacific Ocean port in Mexico, which is Topolobampo. Today the El Chepe railway is a historic passenger train that connects the city of Los Mochis to Chihuahua with stunning views of the Sinaloa countryside and the Copper Canyon. In this episode, Pati will ride the first section of the train's journey - from Los Mochis to El Fuerte. She will tour the train's kitchen and sit down with chef Daniel De Los Santos to taste the gourmet offerings from the train's restaurant, Urike. Later, Pati will have a drink with her friend Rosalva Analy in the train's stunning terrace. Back home, inspired by the early morning train ride through countryside of Sinaloa, Pati cooks up a delicious breakfast based on Sinaloan classics.
Pati spends some time with her boys cooking up a classic Sonoran-style meal. First, she teaches them the basics of a true Sonoran tradition - carne asada. Then, for dessert, a whipped peanut buttercream and grape galette.
Pati is in one of Mexico's most up and coming food destinations, Tijuana, where she spends the day with some of the young, fresh talent taking part in Baja's exciting culinary movement.
Pati heads to Los Mochis, a coastal city in the northern region of Sinaloa that was founded by Americans in the late 1800s. After learning its unique history and getting an incredibly delicious tour of the street food, Pati returns to her kitchen to create two mouth-watering taco recipes that take her right back to those street stands in Los Mochis.
Originally conceived as a trade route linking cattle markets in Kansas City to the nearest Pacific Ocean port in Mexico, which is Topolobampo. Today the El Chepe railway is a historic passenger train that connects the city of Los Mochis to Chihuahua with stunning views of the Sinaloa countryside and the Copper Canyon. In this episode, Pati will ride the first section of the train's journey - from Los Mochis to El Fuerte. She will tour the train's kitchen and sit down with chef Daniel De Los Santos to taste the gourmet offerings from the train's restaurant, Urike. Later, Pati will have a drink with her friend Rosalva Analy in the train's stunning terrace. Back home, inspired by the early morning train ride through countryside of Sinaloa, Pati cooks up a delicious breakfast based on Sinaloan classics.
Pati spends some time with her boys cooking up a classic Sonoran-style meal. First, she teaches them the basics of a true Sonoran tradition - carne asada. Then, for dessert, a whipped peanut buttercream and grape galette.
Pati is in one of Mexico's most up and coming food destinations, Tijuana, where she spends the day with some of the young, fresh talent taking part in Baja's exciting culinary movement.
Pati is in the magic town of Mani 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 Yucatan, invites her to join in a Mayan energy cleansing ritual involving bunuelos made with Melipona honey. Then she visits a family living by the traditional "Solar Maya," meaning they grow everything they eat. Recipes in Pati's Kitchen: Sweet Lime Roasted Chicken with Broccolini; Honey Habanero Rice with Peas; Lemons, Honey, and Basil Agua Fresca
Pati heads to Los Mochis, a coastal city in the northern region of Sinaloa that was founded by Americans in the late 1800s. After learning its unique history and getting an incredibly delicious tour of the street food, Pati returns to her kitchen to create two mouth-watering taco recipes that take her right back to those street stands in Los Mochis.
Originally conceived as a trade route linking cattle markets in Kansas City to the nearest Pacific Ocean port in Mexico, which is Topolobampo. Today the El Chepe railway is a historic passenger train that connects the city of Los Mochis to Chihuahua with stunning views of the Sinaloa countryside and the Copper Canyon. In this episode, Pati will ride the first section of the train's journey - from Los Mochis to El Fuerte. She will tour the train's kitchen and sit down with chef Daniel De Los Santos to taste the gourmet offerings from the train's restaurant, Urike. Later, Pati will have a drink with her friend Rosalva Analy in the train's stunning terrace. Back home, inspired by the early morning train ride through countryside of Sinaloa, Pati cooks up a delicious breakfast based on Sinaloan classics.
Pati spends some time with her boys cooking up a classic Sonoran-style meal. First, she teaches them the basics of a true Sonoran tradition - carne asada. Then, for dessert, a whipped peanut buttercream and grape galette.
Pati is in one of Mexico's most up and coming food destinations, Tijuana, where she spends the day with some of the young, fresh talent taking part in Baja's exciting culinary movement.
Pati heads to Los Mochis, a coastal city in the northern region of Sinaloa that was founded by Americans in the late 1800s. After learning its unique history and getting an incredibly delicious tour of the street food, Pati returns to her kitchen to create two mouth-watering taco recipes that take her right back to those street stands in Los Mochis.
Originally conceived as a trade route linking cattle markets in Kansas City to the nearest Pacific Ocean port in Mexico, which is Topolobampo. Today the El Chepe railway is a historic passenger train that connects the city of Los Mochis to Chihuahua with stunning views of the Sinaloa countryside and the Copper Canyon. In this episode, Pati will ride the first section of the train's journey - from Los Mochis to El Fuerte. She will tour the train's kitchen and sit down with chef Daniel De Los Santos to taste the gourmet offerings from the train's restaurant, Urike. Later, Pati will have a drink with her friend Rosalva Analy in the train's stunning terrace. Back home, inspired by the early morning train ride through countryside of Sinaloa, Pati cooks up a delicious breakfast based on Sinaloan classics.
Pati heads to Los Mochis, a coastal city in the northern region of Sinaloa that was founded by Americans in the late 1800s. After learning its unique history and getting an incredibly delicious tour of the street food, Pati returns to her kitchen to create two mouth-watering taco recipes that take her right back to those street stands in Los Mochis.
Originally conceived as a trade route linking cattle markets in Kansas City to the nearest Pacific Ocean port in Mexico, which is Topolobampo. Today the El Chepe railway is a historic passenger train that connects the city of Los Mochis to Chihuahua with stunning views of the Sinaloa countryside and the Copper Canyon. In this episode, Pati will ride the first section of the train's journey - from Los Mochis to El Fuerte. She will tour the train's kitchen and sit down with chef Daniel De Los Santos to taste the gourmet offerings from the train's restaurant, Urike. Later, Pati will have a drink with her friend Rosalva Analy in the train's stunning terrace. Back home, inspired by the early morning train ride through countryside of Sinaloa, Pati cooks up a delicious breakfast based on Sinaloan classics.
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. Recipes in Pati's Kitchen: Edam Cheese Potato Gallette; Tequila and Lime Flat Iron Steak Tips
Pati spends some time with her boys cooking up a classic Sonoran-style meal. First, she teaches them the basics of a true Sonoran tradition - carne asada. Then, for dessert, a whipped peanut buttercream and grape galette.
Pati is in one of Mexico's most up and coming food destinations, Tijuana, where she spends the day with some of the young, fresh talent taking part in Baja's exciting culinary movement.
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. Recipes in Pati's Kitchen: Edam Cheese Potato Gallette; Tequila and Lime Flat Iron Steak Tips
Pati spends some time with her boys cooking up a classic Sonoran-style meal. First, she teaches them the basics of a true Sonoran tradition - carne asada. Then, for dessert, a whipped peanut buttercream and grape galette.
Pati is in one of Mexico's most up and coming food destinations, Tijuana, where she spends the day with some of the young, fresh talent taking part in Baja's exciting culinary movement.
Pati explores the vibrant streets of Yucatan's capital, Merida, in search of its flavors. She tries "the best tacos in Merida" at Wayan'e. The aroma of freshly made cookies lures her to Donde Fabric, where their globitos and bizcochitos are an important part of Merida'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. Recipes in Pati's Kitchen: Pea Soup with Basil and Mint Crema
Pati visits Chef Wilson Alonzo in his hometown of Halacho 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 Yucatan's history in every bite. Recipes in Pati's Kitchen: Colada Black Beans; Pibil Picadillo; Chunky Tomato and Habanero Salsa; Salbutes
Pati visits Chef Wilson Alonzo in his hometown of Halacho 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 Yucatan's history in every bite. Recipes in Pati's Kitchen: Colada Black Beans; Pibil Picadillo; Chunky Tomato and Habanero Salsa; Salbutes
Pati arrives in Motul, a town in the history books for Yucatan's once thriving henequen industry and for the egg dish Huevos Motulenos. Pati meets Dona Evelia, who put Motul back on the map with her world-famous recipe. She also experiences the legacy of henequen at Hacienda Tamchen and encounters another egg dish in the kitchen, where chef Julio Dominguez makes Abuela's Buttoned Eggs. Recipes in Pati's Kitchen: Motuleno Eggs; Habanero Table Salsa; Eggs Scramble with Chaya and Scallions; Panque de Queso
Temozoon is the birthplace of Yucatan'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 Tamchen for another traditional dish prepared by chef Julio Dominguez called Huidzi Bii Wai, which means "united tortilla." Recipes in Pati's Kitchen: Pickled Onion with Fire Roasted Chiles and Garlic; Pork Belly Taco; Chorizo Black Rice; Jicama and Greens Salad with Honey Citrus Vinaigrette
Temozoon is the birthplace of Yucatan'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 Tamchen for another traditional dish prepared by chef Julio Dominguez called Huidzi Bii Wai, which means "united tortilla." Recipes in Pati's Kitchen: Pickled Onion with Fire Roasted Chiles and Garlic; Pork Belly Taco; Chorizo Black Rice; Jicama and Greens Salad with Honey Citrus Vinaigrette
Pati returns to Merida 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 Yucatan 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. Recipes in Pati's Kitchen: Black Bean Tamales; Pibil Pork; Orange and Hibiscus Flower Water
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
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
© 2024 WHRO Public Media
5200 Hampton Boulevard, Norfolk VA 23508
757.889.9400
Your reminder has been scheduled.
There was a problem on our end. Please try again later.
myWHRO