WHRO LIVE LISTEN WATCH EDUCATE CORPORATE SUPPORT US DONATE CONTACT US ENEWS myWHRO

PATI'S MEXICAN TABLE

WATCH NOW ON DEMAND

Thursday, April 18th

7:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Pioneering from Farm to Table

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 to restaurants and families who want and can afford nutritious food. The owner's husband also happens to be one of the great pioneers of culinary innovation in Monterrey having led the way to the city's transformation and the is owner of Pangea. In the kitchen recipes: Pato rostizado con Miel, Ajo y Naranja; Spicy Honey, Garlic and Orange Roasted Duck; Tamal de Elote en Cazuela con Manteca de Pato y Ajo Rostizado; Skillet Corn Tamal with Duck Fat and Roasted Garlic.

Friday, April 19th

1:30am on
Runtime: 00:26:46
Widescreen
Watch Now!

Pioneering from Farm to Table

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 to restaurants and families who want and can afford nutritious food. The owner's husband also happens to be one of the great pioneers of culinary innovation in Monterrey having led the way to the city's transformation and the is owner of Pangea. In the kitchen recipes: Pato rostizado con Miel, Ajo y Naranja; Spicy Honey, Garlic and Orange Roasted Duck; Tamal de Elote en Cazuela con Manteca de Pato y Ajo Rostizado; Skillet Corn Tamal with Duck Fat and Roasted Garlic.

Saturday, April 20th

7:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Cantina Culture and the Morning After?

Cantina's 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 Cantina's in Monterrey and has a taste of the stories, and food they offer. In the kitchen recipes: Tacos Rojos de Queso Fresco con Salsa Verde con Piquin; Red Tacos with Queso Fresco and Piquin Salsa verde; Salsa Verde con Piquin; Piquin Salsa Verde; Huevos con Papa Hash, Elote y Chorizo; Hash, Corn, Chorizo and Eggs.

Thursday, April 25th

7:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Texas Bbq in the Orange Belt

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.

Friday, April 26th

1:30am on
Runtime: 00:26:46
Widescreen
Watch Now!

Texas Bbq in the Orange Belt

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.

Saturday, April 27th

7:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

A Day with Hugo

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.

Thursday, May 2nd

7:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

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 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.

Friday, May 3rd

1:30am on
Runtime: 00:26:46
Widescreen
Watch Now!

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 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.

Saturday, May 4th

12:00am on
Runtime: 00:26:46
Widescreen

Los Mochis, Street Taco Favorites

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.

12:30am on
Runtime: 00:24:46
Widescreen

El Chepe, Railway to the Past

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.

1:00am on
Runtime: 00:26:46
Widescreen
Watch Now!

Carne Asada with La Familia

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.

1:30am on
Runtime: 00:26:46
Widescreen
Watch Now!

Tijuana's Culinary Revolution

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.

1:00pm on
Runtime: 00:26:46
Widescreen

Los Mochis, Street Taco Favorites

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.

1:30pm on
Runtime: 00:24:46
Widescreen

El Chepe, Railway to the Past

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.

2:00pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Carne Asada with La Familia

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.

2:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Tijuana's Culinary Revolution

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.

7:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

The Nectar of the Mayan Gods

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

Sunday, May 5th

3:00pm on
Runtime: 00:26:46
Widescreen

Los Mochis, Street Taco Favorites

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.

3:30pm on
Runtime: 00:24:46
Widescreen

El Chepe, Railway to the Past

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.

4:00pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Carne Asada with La Familia

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.

4:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Tijuana's Culinary Revolution

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.

Wednesday, May 8th

9:00pm on
Runtime: 00:26:46
Widescreen

Los Mochis, Street Taco Favorites

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.

9:30pm on
Runtime: 00:24:46
Widescreen

El Chepe, Railway to the Past

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.

Thursday, May 9th

2:00am on
Runtime: 00:26:46
Widescreen

Los Mochis, Street Taco Favorites

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.

2:30am on
Runtime: 00:24:46
Widescreen

El Chepe, Railway to the Past

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.

7:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Guayabera World NEW

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

9:00pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Carne Asada with La Familia

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.

9:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Tijuana's Culinary Revolution

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.

Friday, May 10th

1:30am on
Runtime: 00:26:46
Widescreen
Watch Now!

Guayabera World

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

2:00am on
Runtime: 00:26:46
Widescreen
Watch Now!

Carne Asada with La Familia

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.

2:30am on
Runtime: 00:26:46
Widescreen
Watch Now!

Tijuana's Culinary Revolution

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.

Saturday, May 11th

7:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Flavors of Merida NEW

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

Thursday, May 16th

7:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

A Family Affair

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

Friday, May 17th

1:30am on
Runtime: 00:26:46
Widescreen
Watch Now!

A Family Affair

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

Saturday, May 18th

7:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Ode to the Egg NEW

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

Thursday, May 23rd

7:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Yucatan Meats NEW

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

Friday, May 24th

1:30am on
Runtime: 00:26:46
Widescreen
Watch Now!

Yucatan Meats

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

Saturday, May 25th

7:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Recados NEW

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

Thursday, May 30th

7:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Maya Today NEW

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

Friday, May 31st

1:30am on
Runtime: 00:26:46
Widescreen
Watch Now!

Maya Today

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

Saturday, June 1st

7:30pm on
Runtime: 00:26:46
Widescreen
Watch Now!

Pink NEW

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