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Pati's Mexican Table Season 9

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Documentary

TV-PG

3 Seasons

24m

Pati's 24 hours in Oaxaca. Tasajo torta with smokey guacamole, Nopalitos chipotle salad.

Season 9, 10 Episodes

Tucson: Gateway to Sonora,

In Tucson, Pati learns the basics of artisan bread-making from one of America’s best bakers, Don Guerra of Barrio Bakery. This experience sets her on a mission to cross into Sonora, Mexico.

Hermosillo Food Crawl,

Pati spends a day in Sonora’s capital, Hermosillo, visiting some of the city’s best culinary destinations. From gigantic burritos at Doña Guille, to a meat lover’s feast with the owner of the popular restaurant Mochomos.

The Blessing and The Benefit,

Pati experiences two important Sonoran culinary traditions. First, on the coast in Bahía Kino, local fishermen receive 'the blessing' from a woman from the Seri tribe before heading out on the water to catch giant sea scallops.

Carne Asada with La Familia,

Pati learns that carne asada goes way beyond grilled meat in Sonora. It’s an important weekly ritual that brings the whole family together. Back home, Pati throws a carne asada in her backyard for her husband and boys.

Sonoran wheat has shaped the cuisine of the entire Mexican north and is a staple of Sonoran cuisine. Pati tours one of Hermosillo’s oldest flour mills and gets a lesson on making coyotas, a traditional dessert, at a local bakery.

Sonoran Family Favorites for Sami,

Pati spends a day in the kitchen with her middle son, Sami, cooking recipes inspired by her travels in Sonora that she knows he’ll love – beef and potato chimichangas, rice with lentils and caramelized onions, and an avocado and radish salad.

Legends of the Sonoran Sea,

Pati travels to Sonora’s coast on the Sea of Cortez, where local legend Toño Contreras gives her a tour including shellfish on the beach, his restaurant Mariscos El Rey, and his home kitchen for some crave-worthy recipes.

Pati makes three classic Sonoran recipes, each one a meal in itself: a fish special called pescado zarandeado, a rich stew called gallina pinta, and a tasty dirty rice with clams. In Sonora, she visits vacation destination Puerto Peñasco.

Cooking for my Crew in Sonora,

As Pati travels with her TV production crew through Mexico’s vast state of Sonora, she’s inspired by the bold flavors and ingredients. They stop at a hacienda outside of Hermosillo, where Pati prepares her take on a true Sonoran feast.

Sabores Norteños,

Pati is inspired by Sonora’s 'northern flavors' where the hot, arid desert lends itself to hearty and surprising recipes. She makes traditional tamales with corn, chiles, & cheese, and then for the main course, pork chops topped with pickled grape salad.

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Details

Pati's Mexican Table

Documentary

TV-PG

3 Seasons

24m

This series brings authentic Mexican flavors, colors, textures and warmth into American kitchens. A former policy analyst focused on Latin American politics and history, Pati Jinich is also a chef, cooking teacher, food writer and mother of 3.

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