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.

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.

Pati meets photographer Nuria Lagarde at Mercado de Jamaica to talk Pati meets photographer Nuria Lagarde at Mercado de Jamaica to talk art and daily life among stalls of flowers bursting with color. Later, art and daily life among stalls of flowers bursting with color. Later, she visits author Laura Esquivel to reflect on Magical Realism and she visits author Laura Esquivel to reflect on Magical Realism and storytelling's power to shape identity. They share pan dulce and a storytelling's power to shape identity. They share pan dulce and a chocolate drink inspired by Laura's work, celebrating how art and chocolate drink inspired by Laura's work, celebrating how art and identity shape Mexico City's creative soul. identity shape Mexico City's creative soul.

Pati meets photographer Nuria Lagarde at Mercado de Jamaica to talk Pati meets photographer Nuria Lagarde at Mercado de Jamaica to talk art and daily life among stalls of flowers bursting with color. Later, art and daily life among stalls of flowers bursting with color. Later, she visits author Laura Esquivel to reflect on Magical Realism and she visits author Laura Esquivel to reflect on Magical Realism and storytelling's power to shape identity. They share pan dulce and a storytelling's power to shape identity. They share pan dulce and a chocolate drink inspired by Laura's work, celebrating how art and chocolate drink inspired by Laura's work, celebrating how art and identity shape Mexico City's creative soul. identity shape Mexico City's creative soul.

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.

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.

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.

Pati travels to Milpa Alta and meets Chef Jorge Corcega to harvest Pati travels to Milpa Alta and meets Chef Jorge Corcega to harvest and char nopales over an open flame, learning time-honored techniques and char nopales over an open flame, learning time-honored techniques tied to the land. She later visits Luis Alvarado and his family, tied to the land. She later visits Luis Alvarado and his family, known for their mole, a culinary treasure bursting with flavor as known for their mole, a culinary treasure bursting with flavor as rich as its history. Over a shared meal of mole and nopales, they rich as its history. Over a shared meal of mole and nopales, they celebrate the traditions that nourish Milpa Alta's community. celebrate the traditions that nourish Milpa Alta's community.

Pati travels to Milpa Alta and meets Chef Jorge Corcega to harvest Pati travels to Milpa Alta and meets Chef Jorge Corcega to harvest and char nopales over an open flame, learning time-honored techniques and char nopales over an open flame, learning time-honored techniques tied to the land. She later visits Luis Alvarado and his family, tied to the land. She later visits Luis Alvarado and his family, known for their mole, a culinary treasure bursting with flavor as known for their mole, a culinary treasure bursting with flavor as rich as its history. Over a shared meal of mole and nopales, they rich as its history. Over a shared meal of mole and nopales, they celebrate the traditions that nourish Milpa Alta's community. celebrate the traditions that nourish Milpa Alta's community.

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.

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.

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.

Pati reconnects with her Jewish heritage in Mexico City alongside Pati reconnects with her Jewish heritage in Mexico City alongside historian Monica Unikel-Fasja, visiting places filled with childhood historian Monica Unikel-Fasja, visiting places filled with childhood memories and history. Later, she joins her sister, Karen Drijanski, memories and history. Later, she joins her sister, Karen Drijanski, at her restaurant Niddo to cook, laugh, and reminisce over pancakes at her restaurant Niddo to cook, laugh, and reminisce over pancakes and chilaquiles, celebrating family, identity, and the stories that and chilaquiles, celebrating family, identity, and the stories that have shaped her life. have shaped her life.

Pati reconnects with her Jewish heritage in Mexico City alongside Pati reconnects with her Jewish heritage in Mexico City alongside historian Monica Unikel-Fasja, visiting places filled with childhood historian Monica Unikel-Fasja, visiting places filled with childhood memories and history. Later, she joins her sister, Karen Drijanski, memories and history. Later, she joins her sister, Karen Drijanski, at her restaurant Niddo to cook, laugh, and reminisce over pancakes at her restaurant Niddo to cook, laugh, and reminisce over pancakes and chilaquiles, celebrating family, identity, and the stories that and chilaquiles, celebrating family, identity, and the stories that have shaped her life. have shaped her life.

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.

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 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 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.

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 rides the Iztapalapa Cable Bus with urbanist Paola Montes to see Pati rides the Iztapalapa Cable Bus with urbanist Paola Montes to see how design and transit are reshaping Mexico City. After tacos at how design and transit are reshaping Mexico City. After tacos at Taqueria Los Cunados, she meets Diego Cardenas at Bamboocycles to Taqueria Los Cunados, she meets Diego Cardenas at Bamboocycles to build a bamboo bike and talk about sustainable cities. They end the build a bamboo bike and talk about sustainable cities. They end the day with street tlacoyos and a look at how community and creativity day with street tlacoyos and a look at how community and creativity drive urban change. drive urban change.

Pati rides the Iztapalapa Cable Bus with urbanist Paola Montes to see Pati rides the Iztapalapa Cable Bus with urbanist Paola Montes to see how design and transit are reshaping Mexico City. After tacos at how design and transit are reshaping Mexico City. After tacos at Taqueria Los Cunados, she meets Diego Cardenas at Bamboocycles to Taqueria Los Cunados, she meets Diego Cardenas at Bamboocycles to build a bamboo bike and talk about sustainable cities. They end the build a bamboo bike and talk about sustainable cities. They end the day with street tlacoyos and a look at how community and creativity day with street tlacoyos and a look at how community and creativity drive urban change. drive urban change.

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 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 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 visits Gris in Tlatelolco to meet Gabriela Rojas and reflect on the neighborhood's tragic past and hopeful future. They share chamorro de cerdo before Pati heads to Salon Los Angeles, where Miguel Nieto guides her through the rhythms and stories of danzon. Surrounded by friends, they toast with a twist on the michelada, celebrating joy and resilience in the city.

Pati visits Gris in Tlatelolco to meet Gabriela Rojas and reflect on the neighborhood's tragic past and hopeful future. They share chamorro de cerdo before Pati heads to Salon Los Angeles, where Miguel Nieto guides her through the rhythms and stories of danzon. Surrounded by friends, they toast with a twist on the michelada, celebrating joy and resilience in the city.

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

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

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 visits Rustico in Cuauhtemoc, where brothers Ivan and German Pati visits Rustico in Cuauhtemoc, where brothers Ivan and German Ortiz share their love of traditional baking over a delicate tart Ortiz share their love of traditional baking over a delicate tart made with goat cheese and fig. In Colonia Roma, she meets Kiren Miret made with goat cheese and fig. In Colonia Roma, she meets Kiren Miret at Casa Morgana to talk dreams, risks, and creativity while sampling at Casa Morgana to talk dreams, risks, and creativity while sampling bold ice cream flavors. A celebration of passion, tradition, and the bold ice cream flavors. A celebration of passion, tradition, and the people who pour their heart into every creation. people who pour their heart into every creation.

Pati visits Rustico in Cuauhtemoc, where brothers Ivan and German Pati visits Rustico in Cuauhtemoc, where brothers Ivan and German Ortiz share their love of traditional baking over a delicate tart Ortiz share their love of traditional baking over a delicate tart made with goat cheese and fig. In Colonia Roma, she meets Kiren Miret made with goat cheese and fig. In Colonia Roma, she meets Kiren Miret at Casa Morgana to talk dreams, risks, and creativity while sampling at Casa Morgana to talk dreams, risks, and creativity while sampling bold ice cream flavors. A celebration of passion, tradition, and the bold ice cream flavors. A celebration of passion, tradition, and the people who pour their heart into every creation. people who pour their heart into every creation.

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 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 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 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.

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 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.

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'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.