Pati's Mexican Table
In each episode, Pati embarks upon an exciting and entertaining journey, where each dish serves as a point of departure into Mexico's rich history and culture, Pati's personal experiences, and her ongoing conversations with cooks in both Mexico and the US.
Quesadillas--the perfect marriage of heaven and earth, where the basic, simple tortilla meets the ecstasy of cheese. If you can find the right cheese, that is... So, where do you find great Mexican cheeses in the US? If you can't find Oaxaca Cheese or Manchego, what can you use instead? What about Monterey Jack or Cheddar as a substitute?
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If you're fighting a war, how do you cook food on the run? What sort of meals can you make around ranches, porches, and rustic bonfires? What might Pancho Villa or Emiliano Zapata have eaten? This episode looks at the culinary legacy of the Mexican Revolution, with recipes that include:
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This episode shows us how to pick and prime the perfect avocado, then walks us through
four great recipes:
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Meet the tomatillo--this small, plump, green fruit was a favorite of the Aztecs and stars in any number of Mexican dishes today. Its tart flavor is worlds apart from the taste of tomatoes, but is just as juicy and unforgettable. This episode will show you where to find tomatillos, how to cook with them, and tips and tricks for creating amazing dishes.
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Aren't convents supposed to be austere, dull places? In Mexico, everything's a little more colorful--including the food of Catholic nuns. Delicious, labor-intensive mole is probably the most well known food to come out of the convents, but this show will explore some slightly easier, but just as tasty recipes,
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In Mexico, it's not uncommon to find both food and water deliciously flavored with hibiscus flowers. Commonly known as Jamaica, it has an intensely herbal, fruity taste.This episode will show us some of the places you can buy it in the US, then share recipes that include:
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What's on the menu at a typical Mexican picnic? Are some foods, like hot dogs and hamburgers, universal? Turn your backyard into a little slice of Mexico by tweaking some old standbys. Learn how not only Mexican food has been adapted outside of Mexico, but also how American dishes have been transformed in Mexico.
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A Mexican brunch is the perfect way to ease into the weekend. What kinds of recipes are truly Mexican but truly inspired, too? This episode will look at what a late breakfast/early lunch in Mexico might look like, and what recipes you can prepare in your own home.
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5 May 2012
The Splendid Table: Cinco de Mayo
4 May 2012
The Chew: Spectacular Cinco De Mayo
4 May 2012
CNN Eatocracy: The Mexico I Know
30 Apr 2012
NBC Latino: 150th Cinco de Mayo Anniversary
10 Apr 2012
Star News Online: Chef Pati Jinich
18 Feb 2012
Fiesta de Invierno: 20th Annual Connoisseur's Dinner for WPSU
10 Mar 2012
Les Dames d'Escoffier: Celebrating Food
15 Mar 2012
A Mexican Culinary Compass
24 May 2012
Cinco De Mayo: A Celebration
18 Oct 2012
A Taste of the Maya World
The Pati’s Mexican Table TV show is produced by Cortez Brothers and WETA Washington, DC, and distributed by American Public Television (APT) to public broadcasting stations nationwide. Corporate funding is provided by Mission Foods and Mexico Calidad Suprema.
