Pati is in one of Mexico's most popular beach destinations, the beautiful town of Puerto Vallarta. She gets an insider's tour of the best street food from one of Puerto Vallarta's most acclaimed chefs, Thierry Boulet, and visits one of the city's new restaurants, La Docena, which is helping to revitalize El Malecon. Then, she goes behind the scenes of one of Nuevo Vallarta's biggest resort destinations to learn the ins and outs of what it takes to serve thousands of vacationers every single day.

Pati is in one of Mexico's most popular beach destinations, the beautiful town of Puerto Vallarta. She gets an insider's tour of the best street food from one of Puerto Vallarta's most acclaimed chefs, Thierry Boulet, and visits one of the city's new restaurants, La Docena, which is helping to revitalize El Malecon. Then, she goes behind the scenes of one of Nuevo Vallarta's biggest resort destinations to learn the ins and outs of what it takes to serve thousands of vacationers every single day.

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 is in one of Mexico's most popular beach destinations, the beautiful town of Puerto Vallarta. She gets an insider's tour of the best street food from one of Puerto Vallarta's most acclaimed chefs, Thierry Boulet, and visits one of the city's new restaurants, La Docena, which is helping to revitalize El Malecon. Then, she goes behind the scenes of one of Nuevo Vallarta's biggest resort destinations to learn the ins and outs of what it takes to serve thousands of vacationers every single day.

In this episode, Pati celebrates everyone's favorite Mexican creation, the taco. She tries two of Jalisco's best tacos - marlin tacos in Puerto Vallarta and barbacoa tacos in Guadalajara. In her kitchen, Pati creates a pair of Jalisco-inspired tacos that are sure to satisfy any true taco-lover.

In this episode, Pati celebrates everyone's favorite Mexican creation, the taco. She tries two of Jalisco's best tacos - marlin tacos in Puerto Vallarta and barbacoa tacos in Guadalajara. In her kitchen, Pati creates a pair of Jalisco-inspired tacos that are sure to satisfy any true taco-lover.

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."

In this episode, Pati celebrates everyone's favorite Mexican creation, the taco. She tries two of Jalisco's best tacos - marlin tacos in Puerto Vallarta and barbacoa tacos in Guadalajara. In her kitchen, Pati creates a pair of Jalisco-inspired tacos that are sure to satisfy any true taco-lover.

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.

Retired mechanic Gualberto Elizondo, "Weber," surprised his grown kids when suddenly his grilling hobby turned him into a local celebrity and internet sensation. He drives Pati through the mountains of La Huasteca in his old car, then to his famous back patio where he and his family treat us to Cabrito en salsa and short ribs. But local chef Chuy Villareal of Cara De Vaca wants the world to know that the north of Mexico isn't just carne asada and he's putting a Mediterranean twist on his traditional dishes.In the kitchen recipes: Costillitas con Sal, Chile y Limon; Chile Lime Baby Back Ribs; Salsa Cruda de Chile Piquin Verde con Oregano; Green Piquin Chile and Oregano Salsa; Papitas con Queso Fundido y Tocino; Grilled Queso Fundido Potatoes with Bacon.

Retired mechanic Gualberto Elizondo, "Weber," surprised his grown kids when suddenly his grilling hobby turned him into a local celebrity and internet sensation. He drives Pati through the mountains of La Huasteca in his old car, then to his famous back patio where he and his family treat us to Cabrito en salsa and short ribs. But local chef Chuy Villareal of Cara De Vaca wants the world to know that the north of Mexico isn't just carne asada and he's putting a Mediterranean twist on his traditional dishes.In the kitchen recipes: Costillitas con Sal, Chile y Limon; Chile Lime Baby Back Ribs; Salsa Cruda de Chile Piquin Verde con Oregano; Green Piquin Chile and Oregano Salsa; Papitas con Queso Fundido y Tocino; Grilled Queso Fundido Potatoes with Bacon.

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 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.

Retired mechanic Gualberto Elizondo, "Weber," surprised his grown kids when suddenly his grilling hobby turned him into a local celebrity and internet sensation. He drives Pati through the mountains of La Huasteca in his old car, then to his famous back patio where he and his family treat us to Cabrito en salsa and short ribs. But local chef Chuy Villareal of Cara De Vaca wants the world to know that the north of Mexico isn't just carne asada and he's putting a Mediterranean twist on his traditional dishes.In the kitchen recipes: Costillitas con Sal, Chile y Limon; Chile Lime Baby Back Ribs; Salsa Cruda de Chile Piquin Verde con Oregano; Green Piquin Chile and Oregano Salsa; Papitas con Queso Fundido y Tocino; Grilled Queso Fundido Potatoes with Bacon.

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.

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.

In Casas Grandes, Pati rides in style with local art curator Mayte Lujan in her 1960s Cadillac. Mayte owns a bed and breakfast, Las Guacamayas, where she invites Pati into the kitchen to make chile con queso in impossibly soft flour tortillas. Later, Pati learns about another tasty export from Chihuahua, pecans, at Gustavo Vazquez's farm, where his family has been growing them for generations.

In Casas Grandes, Pati rides in style with local art curator Mayte Lujan in her 1960s Cadillac. Mayte owns a bed and breakfast, Las Guacamayas, where she invites Pati into the kitchen to make chile con queso in impossibly soft flour tortillas. Later, Pati learns about another tasty export from Chihuahua, pecans, at Gustavo Vazquez's farm, where his family has been growing them for generations.

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.

Much like the deep and bitter divide of Salsa Roja vs Salsa Verde, the state of Nuevo Leon is divided between two pro soccer teams: Los Tigres and Los Rayados. Pati tries the food at each stadium with stars from each team to be the judge on who wins in the battle of tortas and tacos.In the kitchen recipes: Asado de Puerco con Empalmes; Pork Stew stacked in corn tortillas; Frijoles con Veneno; Poison Beans; Choripan con Carne Asada; Argentinian Chorizo and Carne Asada Torta; Chimichurri Mexa; Chimichurri with a Mexican accent.

Much like the deep and bitter divide of Salsa Roja vs Salsa Verde, the state of Nuevo Leon is divided between two pro soccer teams: Los Tigres and Los Rayados. Pati tries the food at each stadium with stars from each team to be the judge on who wins in the battle of tortas and tacos.In the kitchen recipes: Asado de Puerco con Empalmes; Pork Stew stacked in corn tortillas; Frijoles con Veneno; Poison Beans; Choripan con Carne Asada; Argentinian Chorizo and Carne Asada Torta; Chimichurri Mexa; Chimichurri with a Mexican accent.

Pati explores the culture of mysterious Mennonites, a religious community who came to Chihuahua from Germany. Mostly, she's after what they're best known for around Mexico, their cheese! She sees their traditional cheese-making process at Pampas Cheese Factory, the holder of the Guinness World Record for largest Mennonite cheese. Then she tries another local culinary innovation, Mennonite pizza.

Pati explores the culture of mysterious Mennonites, a religious community who came to Chihuahua from Germany. Mostly, she's after what they're best known for around Mexico, their cheese! She sees their traditional cheese-making process at Pampas Cheese Factory, the holder of the Guinness World Record for largest Mennonite cheese. Then she tries another local culinary innovation, Mennonite pizza.

Much like the deep and bitter divide of Salsa Roja vs Salsa Verde, the state of Nuevo Leon is divided between two pro soccer teams: Los Tigres and Los Rayados. Pati tries the food at each stadium with stars from each team to be the judge on who wins in the battle of tortas and tacos.In the kitchen recipes: Asado de Puerco con Empalmes; Pork Stew stacked in corn tortillas; Frijoles con Veneno; Poison Beans; Choripan con Carne Asada; Argentinian Chorizo and Carne Asada Torta; Chimichurri Mexa; Chimichurri with a Mexican accent.

The man who literally wrote the book on Mexican bread, Irving Quiroz, brings Pati into his workshop in Monterrey to teach her how to make traditional campechanas and rich conos de crema. Then we meet one of Irving's students, Chuy Elizondo, who is using bread as a vehicle to make his brunch place one of the hottest in town. Finally, we get an up-close look at a key ingredient in Chuy's famous chilaquiles verdes: chicharron. Here in Monterrey, we meet the family who owns the butchery known to have the best chicharron in town.In the kitchen recipes: Empanadas de Naranja con Pina; Candied Orange and Pineapple Empanadas.

The man who literally wrote the book on Mexican bread, Irving Quiroz, brings Pati into his workshop in Monterrey to teach her how to make traditional campechanas and rich conos de crema. Then we meet one of Irving's students, Chuy Elizondo, who is using bread as a vehicle to make his brunch place one of the hottest in town. Finally, we get an up-close look at a key ingredient in Chuy's famous chilaquiles verdes: chicharron. Here in Monterrey, we meet the family who owns the butchery known to have the best chicharron in town.In the kitchen recipes: Empanadas de Naranja con Pina; Candied Orange and Pineapple Empanadas.

Pati returns to her hometown, Mexico City, and joins historian Erika Zuniga to trace its history from Templo Mayor to Bellas Artes, with a stop for churros at the legendary El Moro. Later, she meets journalist Enrique Acevedo at Central de Abastos, the world's busiest market, where they share delicious tacos de lengua and reflect on the city's vibrant present and future.

Pati returns to her hometown, Mexico City, and joins historian Erika Zuniga to trace its history from Templo Mayor to Bellas Artes, with a stop for churros at the legendary El Moro. Later, she meets journalist Enrique Acevedo at Central de Abastos, the world's busiest market, where they share delicious tacos de lengua and reflect on the city's vibrant present and future.

The man who literally wrote the book on Mexican bread, Irving Quiroz, brings Pati into his workshop in Monterrey to teach her how to make traditional campechanas and rich conos de crema. Then we meet one of Irving's students, Chuy Elizondo, who is using bread as a vehicle to make his brunch place one of the hottest in town. Finally, we get an up-close look at a key ingredient in Chuy's famous chilaquiles verdes: chicharron. Here in Monterrey, we meet the family who owns the butchery known to have the best chicharron in town.In the kitchen recipes: Empanadas de Naranja con Pina; Candied Orange and Pineapple Empanadas.

The Garza family invites Pati to a once-a-year tradition at their vineyard when they open the doors to the whole community to help make Piloncillo, the traditional way. And it takes everyone to help stir because you can't stop, and it's hard work. Then we're off to the oasis of Nuevo Leon, the lush Bustamante magic town, where we meet three sisters who own a famous panaderia and make us bread in adobe ovens. Oh, and pizza too!In the kitchen recipes: Pizza de Pierna de Cerdo con Adobo de Naranja y Piloncillo; Orange and Piloncillo Adobo Pork Roast Pizza; Pierna de Cerdo en Adobo de Naranja y Piloncillo; Orange and Piloncillo Adobo Pork Roast; Masa para Pizza con Harina 00; 00 Flour Pizza Dough; Salsa para Pizza con Adobo de Naranja; Orange Piloncillo Adobo Pizza Sauce.

The Garza family invites Pati to a once-a-year tradition at their vineyard when they open the doors to the whole community to help make Piloncillo, the traditional way. And it takes everyone to help stir because you can't stop, and it's hard work. Then we're off to the oasis of Nuevo Leon, the lush Bustamante magic town, where we meet three sisters who own a famous panaderia and make us bread in adobe ovens. Oh, and pizza too!In the kitchen recipes: Pizza de Pierna de Cerdo con Adobo de Naranja y Piloncillo; Orange and Piloncillo Adobo Pork Roast Pizza; Pierna de Cerdo en Adobo de Naranja y Piloncillo; Orange and Piloncillo Adobo Pork Roast; Masa para Pizza con Harina 00; 00 Flour Pizza Dough; Salsa para Pizza con Adobo de Naranja; Orange Piloncillo Adobo Pizza Sauce.

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.

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.

The Garza family invites Pati to a once-a-year tradition at their vineyard when they open the doors to the whole community to help make Piloncillo, the traditional way. And it takes everyone to help stir because you can't stop, and it's hard work. Then we're off to the oasis of Nuevo Leon, the lush Bustamante magic town, where we meet three sisters who own a famous panaderia and make us bread in adobe ovens. Oh, and pizza too!In the kitchen recipes: Pizza de Pierna de Cerdo con Adobo de Naranja y Piloncillo; Orange and Piloncillo Adobo Pork Roast Pizza; Pierna de Cerdo en Adobo de Naranja y Piloncillo; Orange and Piloncillo Adobo Pork Roast; Masa para Pizza con Harina 00; 00 Flour Pizza Dough; Salsa para Pizza con Adobo de Naranja; Orange Piloncillo Adobo Pizza Sauce.

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.