Next Episode of Pati's Mexican Table is
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 whose true passion lies in sharing the tastes of her childhood and culinary adventures in her native country.
Pollo pibil, a tamale cooked underground; pan de cazon, a version of lasagna made with shark, beans and tomato sauce.
Bar snacks in Merida, the capital of Yucatan; family classics include mondongo stew and foreign influences like kibbeh.
A visit to the coastal town of Celestun in Merida, Mexico, includes a breakfast featuring fresh seafood, a boat ride to see flamingos, and a cookout on the beach with ceviche and grilled fish.
Sunday is a day to celebrate food, dancing and culture; slow cooked pork sandwich; Vaqueria dance; a traditional Sunday family meal.
Exploring Campeche, Mexico, a colonial city defined by its history of piracy; turkey panuchos; La Pigua features regional dishes pescado verde and grilled octopus
Climbing the ancient ruins of Uxmal, an ancient Mayan city; swimming; tamales; making cochinita pibil using the ancient technique of cooking meat with heated rocks buried underground.
The city of Izamal features buildings painted in the same golden hue; venison tacos and poc chuk; a jeweler makes jewelry from his backyard plants.
Known for its smoked meats, Valladolid offers local specialties, including lomitos de Valladolid and longaniza de Valladolid.
Sampling the local delicacy of Isla Mujeres -- tikin xic, fish marinated in a red sauce diluted with sour orange juice and spices wrapped in banana leaves.
Crab House dishes include Alaskan wontons; tuna tartare kibi and cold pork belly salad at Casa de Cristian Morales.
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