Pati is on the road in San Miguel de Allende, Mexico, a pretty, tourist-friendly vacation town in the state of Guanajuato, known for its cobblestone streets, colonial architecture, art galleries and, of course, a wide range of delicious eats. This week, Alan, Sami and Juju have a break from school, so she and Dany brought them along! In this episode, the Jinich family has just arrived in San Miguel, and Pati has decided to kick off the week with a delicious breakfast. But first, she wants to introduce us to San Miguel. Recipe 1: JuJu's Fruit Smoothie; Recipe 2: Big Brunch Enchiladas; Recipe 3: Black Beans from the Pot; Recipe 4: Warm Nopalitos with Sauteed Corn and Guajillo.

Pati is vacationing in San Miguel de Allende, which has lots of opportunities for rest and relaxation, but today she is here for one thing - FOOD! From street food to fine dining, San Miguel has always been one of Mexico's top culinary destinations. Pati is going to show us the highlights of the food scene, then she'll head back to the kitchen to cook up recipes that reflect the region. Recipe 1: Fish with Plums, Pasilla and Tequila; Recipe 2: Orange Blossom Rice with Pepitas; Recipe 3: Chardonnay Mango Pecan Tart.

There are so many delicious ways to enjoy tacos, and Pati is constantly trying to impress her boys with new twists on traditional taco recipes. Her sons love tacos so much that the Jinich's have a family tradition every couple of weeks: Taco Night! While the family is on vacation in San Miguel, Pati has decided to bring their Taco Night tradition to Mexico. Recipe 1: Homemade Corn Tortillas; Recipe 2: Fresh Cheese Basket Tacos; Recipe 3: Tacos al Pastor with Garnishes; Recipe 4: Achiote Adobo; Recipe 5: Chile de Arbol and Tomatillo Quick Salsita.

There are so many delicious ways to enjoy tacos, and Pati is constantly trying to impress her boys with new twists on traditional taco recipes. Her sons love tacos so much that the Jinich's have a family tradition every couple of weeks: Taco Night! While the family is on vacation in San Miguel, Pati has decided to bring their Taco Night tradition to Mexico. Recipe 1: Homemade Corn Tortillas; Recipe 2: Fresh Cheese Basket Tacos; Recipe 3: Tacos al Pastor with Garnishes; Recipe 4: Achiote Adobo; Recipe 5: Chile de Arbol and Tomatillo Quick Salsita.

It's the end of a great week in San Miguel, so Pati and her family decide to have a summer evening party - the perfect end to a fun family vacation. First, she'll head to a few places in San Miguel for ingredients, Agropark and a local winery. Back home she'll cook a big, celebratory family dinner to be enjoyed on their patio, while the sun sets over the city. Recipe 1: Cherry Tomato Jam with Red Wine and Scallions; Recipe 2: Citrus Chicken with Carrots and Baby Potatoes; Recipe 3: Bell Peppers, Cucumbers and Chickpea Salad; Recipe 4: Vanilla Custard.

An episode dedicated to one of Mexico's most iconic foods: tamales. Pati will cook a few variations of tamales, both savory and sweet, then her girlfriends stop by for a tamal party - a tamaliza! Recipe 1: Cooked Salsa Verde; Recipe 2: Chicken in Salsa Verde Tamales; Recipe 3: Sweet Corn Tamales; Recipe 4: Tamara's Fresh From The Garden Green Rice; Recipe 5: Mexican Masa Chocolate Drink.

An episode dedicated to one of Mexico's most iconic foods: tamales. Pati will cook a few variations of tamales, both savory and sweet, then her girlfriends stop by for a tamal party - a tamaliza! Recipe 1: Cooked Salsa Verde; Recipe 2: Chicken in Salsa Verde Tamales; Recipe 3: Sweet Corn Tamales; Recipe 4: Tamara's Fresh From The Garden Green Rice; Recipe 5: Mexican Masa Chocolate Drink.

Pati's family is the perfect example of cultures colliding - Mexican and American. The happy result is the creation of unique and tasty recipes in the kitchen on a daily basis. In this episode, Pati dives deep into the blending of these cultures and comes up with some classic American recipes with a delicious Mexican twist. Of course, the meeting of Mexican and American cultures is happening in small towns and big cities all over America, too! Pati will also take us to a local restaurant where she'll get the story, and taste the results of, their unique Mex-American story. Recipe 1: Mexican Crab Cakes with Jalapeno Aioli; Recipe 2: Foolproof Pizza Dough; Recipe 3: Pizza Sauce; Recipe 4: Poblano, Corn and Zucchini Pizza; Recipe 5: Carne Asada and Cebollitas Pizza; Recipe 6: Chorizo Hamburgers.

Pati is in constant contact with her fans - through Facebook, Twitter, email - and they love to give her feedback on her recipes. In this episode, Pati will update and put new spins on her three most popular recipes according to the fans. And she'll surprise a lucky fan by showing up at his or her house! Recipe 1: Tart Pico de Guac; Recipe 2: Chipotle Chicken Pasta Casserole; Recipe 3: Marbled Tres Leches Cake.

Pati is in constant contact with her fans - through Facebook, Twitter, email - and they love to give her feedback on her recipes. In this episode, Pati will update and put new spins on her three most popular recipes according to the fans. And she'll surprise a lucky fan by showing up at his or her house! Recipe 1: Tart Pico de Guac; Recipe 2: Chipotle Chicken Pasta Casserole; Recipe 3: Marbled Tres Leches Cake.

Street food has always been popular, but these days it's booming as more and more chefs are bringing food trucks and stands to the streets! In this episode, Pati visits the city of Guanajuato, known for having some of the best street food in all of Mexico, to highlight some of her favorites. Then, she shows us how we can recreate some of them in our own kitchens. Recipe 1: Cooked and Seasoned Corn; Recipe 2: Miner-Style Enchiladas; Recipe 3: Homemade Cajeta (Dulce de Leche); Recipe 4: Churros con Cajeta.

This show is all about Pati's middle son, Sami. Being stuck in the middle of first born, Alan, and Mr. Personality himself, Juju, isn't always easy for Sami. Every once in a while, Pati likes to give Sami a day all to himself, and he'll help her as she cooks his absolute favorite foods! Recipe 1: Sami's Smashed Baby Potatoes; Recipe 2: Chipotle Salmon, Bacon and Avocado Sandwich; Recipe 3: Nothing Like Homemade Cookies.

This show is all about Pati's middle son, Sami. Being stuck in the middle of first born, Alan, and Mr. Personality himself, Juju, isn't always easy for Sami. Every once in a while, Pati likes to give Sami a day all to himself, and he'll help her as she cooks his absolute favorite foods! Recipe 1: Sami's Smashed Baby Potatoes; Recipe 2: Chipotle Salmon, Bacon and Avocado Sandwich; Recipe 3: Nothing Like Homemade Cookies.

Mexican cuisine is full of long-standing traditional recipes and techniques. But there are many chefs bringing new ideas to the table, giving a modern twist to Mexican cooking. In this episode, Pati meets two chefs in Mexico City who are putting modern spins on this age-old cuisine. She then taps into that creativity to show us her ideas for how we can "modernize" our Mexican kitchen. Recipe 1: Boston Lettuce Salad with Avocado Dressing, Candied Pineapple & Spicy Pumpkin Seeds; Recipe 2: Beef and Veggie Mole Stew; Recipe 3: Chocolate Hibiscus Cookies; Recipe 4: Hibiscus Flowers and Hibiscus Tea.

Every family has passed-down recipes, and Pati's family is certainly no exception. Food has always been a central part of her family life, both while she was growing up and today with her own family. She'll show us a couple recipes that were passed down to her, as well as the one recipe that always makes her own family happy - the recipe that she hopes to pass down to her sons. Also, meet Pati's mom and sister, Sharon, as Pati joins them for lunch at one of their favorite restaurants in Mexico City. Recipe 1: Chile Rellenos; Recipe 2: Salsa Roja (Red Sauce); Recipe 3: Drunken Rice with Chicken; Recipe 4: Meringue Cake with Whipped Cream and Strawberries.

Every family has passed-down recipes, and Pati's family is certainly no exception. Food has always been a central part of her family life, both while she was growing up and today with her own family. She'll show us a couple recipes that were passed down to her, as well as the one recipe that always makes her own family happy - the recipe that she hopes to pass down to her sons. Also, meet Pati's mom and sister, Sharon, as Pati joins them for lunch at one of their favorite restaurants in Mexico City. Recipe 1: Chile Rellenos; Recipe 2: Salsa Roja (Red Sauce); Recipe 3: Drunken Rice with Chicken; Recipe 4: Meringue Cake with Whipped Cream and Strawberries.

Mexican cuisine is chock-full of grilled, roasted, fried and frozen recipes, but for those looking to expand their repertoire with some baked recipes, this episode is for you! Today, Pati's Mexican Table becomes Pati's Mexican Bakery with a variety of simple recipes - all of which bake right in the oven. Recipe 1: Baked Egg Casserole; Recipe 2: Salsa Ranchera; Recipe 3: Dulce de Leche (Cajeta) and Pecan Cinnamon Rolls; Recipe 4: Baked Fruit Mixiote.

Pati is throwing a picnic for family and friends in her backyard. She'll make some of her favorite "picnic foods" and serve everyone outside picnic-style. It also happens to be her husband Dany's birthday, so a big surprise is in store! Recipe 1: Crazy Sandwich with Chicken, Refried Beans, Plantain and Avocado; Recipe 2: Potato and Poblano Rajas Salad; Recipe 3: Mango Puff; Recipe 4: Grapefruit and Guava Spritzer with Agave.

Pati is throwing a picnic for family and friends in her backyard. She'll make some of her favorite "picnic foods" and serve everyone outside picnic-style. It also happens to be her husband Dany's birthday, so a big surprise is in store! Recipe 1: Crazy Sandwich with Chicken, Refried Beans, Plantain and Avocado; Recipe 2: Potato and Poblano Rajas Salad; Recipe 3: Mango Puff; Recipe 4: Grapefruit and Guava Spritzer with Agave.

Pati heads to the coastal city of Champoton, located an hour south of Campeche. She meets her friend Chachi at the local market to gather groceries for a family dinner at Hacienda Niop. After tasting their way through the market, they head to the hacienda to prepare the area's prized dishes Pollo Pibil, a gigantic tamale cooked underground and pan de cazon, a local version of lasagna made with shark, beans, and spicy tomato sauce.

The Yucatan Peninsula is known for its vast jungles, underground cenotes, pristine beaches, ancient architecture and sensational food. With the help of local friends and chefs, Pedro Evia and David Cetina, Pati gets an inside look at Merida, the capital of Yucatan. Pati explores the forefronts of molecular gastronomy, botanas "bar snacks" like chaya empanadas filled with gooey Edam cheese at a cantina, family classics like mondongo stew at the market, and even foreign influences like Kibi. One thing is for sure, Merida is a food-lovers city.

The Yucatan Peninsula is known for its vast jungles, underground cenotes, pristine beaches, ancient architecture and sensational food. With the help of local friends and chefs, Pedro Evia and David Cetina, Pati gets an inside look at Merida, the capital of Yucatan. Pati explores the forefronts of molecular gastronomy, botanas "bar snacks" like chaya empanadas filled with gooey Edam cheese at a cantina, family classics like mondongo stew at the market, and even foreign influences like Kibi. One thing is for sure, Merida is a food-lovers city.

Pati's favorite way to experience a new place is on the arm of a local. Her good friend Pedro Evia, chef behind K'u'uk restaurant in Merida, accompanies Pati on one of his favorite day trips-to the coastal town of Celestun. Their adventure begins with a delicious breakfast complete with freshest seafood caught that morning. Then they take a boat ride to see the main attraction, the flamingos, hundreds of them. After that it's time to get to work. Pati and Pedro have a cookout right on the beach making a fresh ceviche and grilled fish with ingredients from the local market.

Sunday in Merida is a day not to miss. It is a joyous weekly celebration of food, dancing, and culture. Pati starts her day like most Meridians, at the market. After touring around and tasting the best lechon torta (slow cooked pork sandwich) in town, she takes in the sights of the Vaqueria dance in the main square. Merida en Domingo is incomplete without a family meal. Luckily, friend and chef Robert Solis of Nectar restaurant in Merida, invites Pati into his home for a traditional Sunday meal with the whole family.

Sunday in Merida is a day not to miss. It is a joyous weekly celebration of food, dancing, and culture. Pati starts her day like most Meridians, at the market. After touring around and tasting the best lechon torta (slow cooked pork sandwich) in town, she takes in the sights of the Vaqueria dance in the main square. Merida en Domingo is incomplete without a family meal. Luckily, friend and chef Robert Solis of Nectar restaurant in Merida, invites Pati into his home for a traditional Sunday meal with the whole family.

Join Pati as she explores Campeche, a bright beautiful colonial city defined by its history of piracy. The best place to gain an understanding of this vivacious fortified city is the market. Local gastronomic historian, Lolina Echeverria, unearths what makes Campeche so special, including tasting the best turkey panuchos in the Yucatan Peninsula. Pati also makes her way to the best restaurant in town, La Pigua to sample some of the regions treasures like pescado verde and grilled octopus.

Pati's three sons are in Mexico and Pati wants them to experience the essence of the Yucatan. First stop, they climb the ancient ruins of Uxmal and discover how advanced the ancient Maya civilizations were. After an exhaustive exploration, the boys cool off in one of the thousands of hidden cenotes (swimming holes). To fill their bellies, the boys eat the best tamales they have ever tasted and the regions signature dish, cochinita pibil, which uses the ancient technique of cooking the meat with heated rocks buried underground.

Pati's three sons are in Mexico and Pati wants them to experience the essence of the Yucatan. First stop, they climb the ancient ruins of Uxmal and discover how advanced the ancient Maya civilizations were. After an exhaustive exploration, the boys cool off in one of the thousands of hidden cenotes (swimming holes). To fill their bellies, the boys eat the best tamales they have ever tasted and the regions signature dish, cochinita pibil, which uses the ancient technique of cooking the meat with heated rocks buried underground.

Izamal is a stunning city whose buildings are all painted the same golden hue. At its center is an enormous and impressive Franciscan monastery built right on top of ancient ruins of a Mayan temple. Pati explores this beautiful city, tasting the local flavors like venison tacos and poc chuc. The city is also filled with artisans creating hammocks, woven sisal baskets, and papier mache decorations. Pati meets Esteban, a jeweler, who shows her how he makes the most elegant jewelry from plants growing right in his backyard, a perfect souvenir to bring home.