Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant. Edith uses recipes from locals to preserve the area's culture and history, so she takes Pati to the small town of Miraflores to experience the traditional dishes for herself.

Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant. Edith uses recipes from locals to preserve the area's culture and history, so she takes Pati to the small town of Miraflores to experience the traditional dishes for herself.

Pati travels to a region in Oaxaca known as La Mixteca and learns what makes the food and culture so unique. She meets up with Ixchel Ornellas, a chef, restaurant owner, and one of Mixteca's best cooks, who invites her on a personal tour of her city. Then, back in her kitchen, Pati creates new recipes based on that experience corn soup with queso and pescado agridulce.Corn soup with queso; Pescado agridulce.

Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.

Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.

People are always asking Pati how she turned a passion for food into a career. Over the years, she has told the story in bits in pieces but she has never told the full story. Throughout this episode, she'll explain where her passion for food started, what decisions led her to where she is today, and some of the twists and turns she took to get here. In Oaxaca, she meets a woman who moved from a small town, without any money or resources, to pursue her own dreams of building a food empire in one of the best culinary destinations in Mexico.Sopes; Caramelized pasilla brisket; Tiger pound cake.

Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York, then she visits three Mexican-American chefs in the city who are using food as a way of pursuing their dreams in America, creating their own successful businesses, and honoring traditional Mexican recipes and ingredients.

Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York, then she visits three Mexican-American chefs in the city who are using food as a way of pursuing their dreams in America, creating their own successful businesses, and honoring traditional Mexican recipes and ingredients.

Pati spends the day with her youngest son, Juju. Juju is known for his obsession with chocolate. In this episode, they spend the day in the kitchen coming up with three delicious chocolate-loaded recipes: chocolate chocolate chunk banana bread, chocolate crepe tower, and an overloaded Mexican chocolate milkshake.Chocolate chocolate chunk banana bread; Chocolate crepe tower; Overloaded Mexican chocolate milkshake.

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

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 Tucson, Pati learns the basics of artisan bread-making from one of America's best bakers, Don Guerra of Barrio Bakery. This experience prompts her to cross into Sonora, Mexico, to see where the Sonoran wheat he uses originates. Pati takes what she learned back to her kitchen to create a menu of tasty recipes using wheat flour.

Pati visits Mata Ortiz, a village known for its exquisite pottery, and learns its history from local potter Tavo Silveira, who is known worldwide and even made a piece for the pope. Then Pati gets her hands dirty with talented duo Laura Bugarini and Hector Gallegos, who teach her the basics of Mata Ortiz pottery. Turns out, Tavo can also cook and makes an asado de puerco feast in the town square

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.

Guadalajara is the cultural epicenter of Jalisco, drawing some of the most creative artists, musicians and chefs from all over Mexico. Pati explores some unique spots where food and art truly connect. At Ceramica Suro, she gets a tour of the ceramics factory that supplies dishware and textiles to some of the finest restaurants in Mexico and the US. Then she visits two chefs, Poncho Cadena and Fernanda Covarrubias, who both create artistic, colorful dishes that are almost too beautiful to eat.

Some say that Jalisco is the birthplace of Mariachi. In this episode, Pati learns about the history, the instruments and the meaning behind that beloved music that pulls at the heart strings of so many Mexicans. In Guadalajara, she sits down for lunch with the leader of one of Mexico's most accomplished bands, Mariachi Nuevo Tecalitlan.

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.

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

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 Tucson, Pati learns the basics of artisan bread-making from one of America's best bakers, Don Guerra of Barrio Bakery. This experience prompts her to cross into Sonora, Mexico, to see where the Sonoran wheat he uses originates. Pati takes what she learned back to her kitchen to create a menu of tasty recipes using wheat flour.

Pati visits Mata Ortiz, a village known for its exquisite pottery, and learns its history from local potter Tavo Silveira, who is known worldwide and even made a piece for the pope. Then Pati gets her hands dirty with talented duo Laura Bugarini and Hector Gallegos, who teach her the basics of Mata Ortiz pottery. Turns out, Tavo can also cook and makes an asado de puerco feast in the town square

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 travels to the northern part of Sinaloa and the town of El Fuerte, one of Mexico's "Pueblos Magicos" or magic towns. El Fuerte was founded in 1563 right at a bend in the Fuerte River. Now a quiet colonial town, for over 300 years it was the most important commercial and agricultural center in northwest Mexico. After a walking tour and a stop at the Hotel Posada Hidalgo to try their famous cauques, a local type of langoustine, Pati creates a few lobster recipes in her kitchen inspired by the experience.

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.

Guadalajara is the cultural epicenter of Jalisco, drawing some of the most creative artists, musicians and chefs from all over Mexico. Pati explores some unique spots where food and art truly connect. At Ceramica Suro, she gets a tour of the ceramics factory that supplies dishware and textiles to some of the finest restaurants in Mexico and the US. Then she visits two chefs, Poncho Cadena and Fernanda Covarrubias, who both create artistic, colorful dishes that are almost too beautiful to eat.

Some say that Jalisco is the birthplace of Mariachi. In this episode, Pati learns about the history, the instruments and the meaning behind that beloved music that pulls at the heart strings of so many Mexicans. In Guadalajara, she sits down for lunch with the leader of one of Mexico's most accomplished bands, Mariachi Nuevo Tecalitlan.

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.

An episode dedicated to one of the Jinich's favorite ingredients: cheese. In her kitchen, Pati cooks three mouthwatering cheesy recipes - one for each of her boys. In Oaxaca, Pati and her three sons visit a cheese producer to see how the famous Oaxacan cheese is made.Senor breakfast sandwich; Tres quesos chicken pasta; Bacon cheese dogs with avocado relish.

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

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 Tucson, Pati learns the basics of artisan bread-making from one of America's best bakers, Don Guerra of Barrio Bakery. This experience prompts her to cross into Sonora, Mexico, to see where the Sonoran wheat he uses originates. Pati takes what she learned back to her kitchen to create a menu of tasty recipes using wheat flour.

Pati visits Mata Ortiz, a village known for its exquisite pottery, and learns its history from local potter Tavo Silveira, who is known worldwide and even made a piece for the pope. Then Pati gets her hands dirty with talented duo Laura Bugarini and Hector Gallegos, who teach her the basics of Mata Ortiz pottery. Turns out, Tavo can also cook and makes an asado de puerco feast in the town square

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 travels to the northern part of Sinaloa and the town of El Fuerte, one of Mexico's "Pueblos Magicos" or magic towns. El Fuerte was founded in 1563 right at a bend in the Fuerte River. Now a quiet colonial town, for over 300 years it was the most important commercial and agricultural center in northwest Mexico. After a walking tour and a stop at the Hotel Posada Hidalgo to try their famous cauques, a local type of langoustine, Pati creates a few lobster recipes in her kitchen inspired by the experience.

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.

Guadalajara is the cultural epicenter of Jalisco, drawing some of the most creative artists, musicians and chefs from all over Mexico. Pati explores some unique spots where food and art truly connect. At Ceramica Suro, she gets a tour of the ceramics factory that supplies dishware and textiles to some of the finest restaurants in Mexico and the US. Then she visits two chefs, Poncho Cadena and Fernanda Covarrubias, who both create artistic, colorful dishes that are almost too beautiful to eat.

Some say that Jalisco is the birthplace of Mariachi. In this episode, Pati learns about the history, the instruments and the meaning behind that beloved music that pulls at the heart strings of so many Mexicans. In Guadalajara, she sits down for lunch with the leader of one of Mexico's most accomplished bands, Mariachi Nuevo Tecalitlan.

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.

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

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

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 Tucson, Pati learns the basics of artisan bread-making from one of America's best bakers, Don Guerra of Barrio Bakery. This experience prompts her to cross into Sonora, Mexico, to see where the Sonoran wheat he uses originates. Pati takes what she learned back to her kitchen to create a menu of tasty recipes using wheat flour.

In Tucson, Pati learns the basics of artisan bread-making from one of America's best bakers, Don Guerra of Barrio Bakery. This experience prompts her to cross into Sonora, Mexico, to see where the Sonoran wheat he uses originates. Pati takes what she learned back to her kitchen to create a menu of tasty recipes using wheat flour.

Pati visits Mata Ortiz, a village known for its exquisite pottery, and learns its history from local potter Tavo Silveira, who is known worldwide and even made a piece for the pope. Then Pati gets her hands dirty with talented duo Laura Bugarini and Hector Gallegos, who teach her the basics of Mata Ortiz pottery. Turns out, Tavo can also cook and makes an asado de puerco feast in the town square

Friends and family always tell Pati she has an extraordinary photographic food memory, so she decides to recreate some of her most favorite food memories in her own kitchen and give the stories behind the dishes.

Friends and family always tell Pati she has an extraordinary photographic food memory, so she decides to recreate some of her most favorite food memories in her own kitchen and give the stories behind the dishes.

Friends and family always tell Pati she has an extraordinary photographic food memory, so she decides to recreate some of her most favorite food memories in her own kitchen and give the stories behind the dishes.

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.

Pati travels to the northern part of Sinaloa and the town of El Fuerte, one of Mexico's "Pueblos Magicos" or magic towns. El Fuerte was founded in 1563 right at a bend in the Fuerte River. Now a quiet colonial town, for over 300 years it was the most important commercial and agricultural center in northwest Mexico. After a walking tour and a stop at the Hotel Posada Hidalgo to try their famous cauques, a local type of langoustine, Pati creates a few lobster recipes in her kitchen inspired by the experience.

Friends and family always tell Pati she has an extraordinary photographic food memory, so she decides to recreate some of her most favorite food memories in her own kitchen and give the stories behind the dishes.

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.

Guadalajara is the cultural epicenter of Jalisco, drawing some of the most creative artists, musicians and chefs from all over Mexico. Pati explores some unique spots where food and art truly connect. At Ceramica Suro, she gets a tour of the ceramics factory that supplies dishware and textiles to some of the finest restaurants in Mexico and the US. Then she visits two chefs, Poncho Cadena and Fernanda Covarrubias, who both create artistic, colorful dishes that are almost too beautiful to eat.

In this episode, Pati makes a few family staples with recipes that have many different uses. Perfect for busy families on the go, these recipes can be set aside or kept in the fridge to use later in a variety of delicious meals. They're more than just a meal; they'll keep your family satisfied all week.Chipotle goat cheese spread; Cesina and creamy slaw ciabatta sandwich; Poblano rajas tuna melt.

Some say that Jalisco is the birthplace of Mariachi. In this episode, Pati learns about the history, the instruments and the meaning behind that beloved music that pulls at the heart strings of so many Mexicans. In Guadalajara, she sits down for lunch with the leader of one of Mexico's most accomplished bands, Mariachi Nuevo Tecalitlan.

In this episode, Pati makes a few family staples with recipes that have many different uses. Perfect for busy families on the go, these recipes can be set aside or kept in the fridge to use later in a variety of delicious meals. They're more than just a meal; they'll keep your family satisfied all week.Chipotle goat cheese spread; Cesina and creamy slaw ciabatta sandwich; Poblano rajas tuna melt.

Some say that Jalisco is the birthplace of Mariachi. In this episode, Pati learns about the history, the instruments and the meaning behind that beloved music that pulls at the heart strings of so many Mexicans. In Guadalajara, she sits down for lunch with the leader of one of Mexico's most accomplished bands, Mariachi Nuevo Tecalitlan.

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's passion for travel doesn't stop with Mexico, she also has a soft spot for her travels in the USA. She'll put her Mexican spin on some regional American favorites to surprise her three sons.

Pati's passion for travel doesn't stop with Mexico, she also has a soft spot for her travels in the USA. She'll put her Mexican spin on some regional American favorites to surprise her three sons.

Pati eats her way through the port of Ensenada, a hub for seafood exportation where fresh fish is everywhere you look. She also visits the oldest bar in Baja, and originator of the margarita, Hussongs.

Pati visits Culiacan, the capital of the state of Sinaloa. Founded in 1531, Culiacan is the center of trade for produce, meat, and fish and the locals pride themselves on the produce cultivated from the land and nearby sea. Pati's guide is celebrated chef and culinary ambassador Miguel Taniyama. Miguel gives Pati a local's tour of the best markets, street food stands, and restaurants, meeting friends and family along the way. In her kitchen, Pati creates recipes inspired by the experience.

Pati visits Culiacan, the capital of the state of Sinaloa. Founded in 1531, Culiacan is the center of trade for produce, meat, and fish and the locals pride themselves on the produce cultivated from the land and nearby sea. Pati's guide is celebrated chef and culinary ambassador Miguel Taniyama. Miguel gives Pati a local's tour of the best markets, street food stands, and restaurants, meeting friends and family along the way. In her kitchen, Pati creates recipes inspired by the experience.

People are traveling from all over the world to discover the new and exciting wine region of Valle de Guadalupe, where Pati samples some of the local wine varietals and catches up with old friends at one of the Valle's oldest wineries.

Altata is a small town on the coast of Sinaloa, about 45 miles west of Culiacan with stretches of beautiful beaches and delicious seafood at your fingertips. Pati visits with locals and chefs as this town embarks on a journey to reinvent itself from sleepy fishing village to first class tourist destination. Pati takes a boat ride to sample fresh oysters straight from the water. Then back on the mainland, she stops in restaurants serving up fresh fish, oysters and shrimp. In her kitchen, Pati prepares a seafood feast based on the beautiful waters of the Altata Bay

Altata is a small town on the coast of Sinaloa, about 45 miles west of Culiacan with stretches of beautiful beaches and delicious seafood at your fingertips. Pati visits with locals and chefs as this town embarks on a journey to reinvent itself from sleepy fishing village to first class tourist destination. Pati takes a boat ride to sample fresh oysters straight from the water. Then back on the mainland, she stops in restaurants serving up fresh fish, oysters and shrimp. In her kitchen, Pati prepares a seafood feast based on the beautiful waters of the Altata Bay

In the crystal clear waters off Baja Sur's breathtaking capital, La Paz, Pati swims with whale sharks, then satiates the appetite she worked up with some must-eat local food.

Pati welcomes dear friend and fellow public television chef and host Vivian Howard to her kitchen. In this south of the border meets southern food experience, Pati and Vivian will cook a couple of their classic recipes for each other, looking for connections in cultures and food.

Pati welcomes dear friend and fellow public television chef and host Vivian Howard to her kitchen. In this south of the border meets southern food experience, Pati and Vivian will cook a couple of their classic recipes for each other, looking for connections in cultures and food.

Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant. Edith uses recipes from locals to preserve the area's culture and history, so she takes Pati to the small town of Miraflores to experience the traditional dishes for herself.

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.

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.

Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York, then she visits three Mexican-American chefs in the city who are using food as a way of pursuing their dreams in America, creating their own successful businesses, and honoring traditional Mexican recipes and ingredients.