{"id":28869,"date":"2021-03-17T15:17:30","date_gmt":"2021-03-17T19:17:30","guid":{"rendered":"https:\/\/patijinich.com\/pati_2020\/?post_type=video&p=28869"},"modified":"2021-03-18T00:20:17","modified_gmt":"2021-03-18T04:20:17","slug":"episode-502-merida-exploring-with-the-locals","status":"publish","type":"video","link":"https:\/\/patijinich.com\/pati_2020\/video\/episode-502-merida-exploring-with-the-locals\/","title":{"rendered":"Episode 502: M\u00e9rida: Exploring with the Locals"},"content":{"rendered":"\n

Pati gets an insiders look at M\u00e9rida, the capital of the Yucat\u00e1n, with help from local chefs Pedro Evia and David Cetina. She explores the forefronts of molecular gastronomy, botanas or “bar snacks” at a cantina, family classics at the market, and even foreign influences like Kibi. One thing is for sure, M\u00e9rida is a food-lovers’ city.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pati gets an insiders look at M\u00e9rida, the capital of the Yucat\u00e1n, with help from local chefs Pedro Evia and David Cetina. She explores the forefronts of molecular gastronomy, botanas or “bar snacks” at a cantina, family classics at the market, and even foreign influences like Kibi. One thing is for sure, M\u00e9rida is a food-lovers’ city.<\/p>\n","protected":false},"featured_media":29007,"template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"region":[],"series":[7506,3371],"yoast_head":"\nEpisode 502: M\u00e9rida: Exploring with the Locals - Pati Jinich<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Episode 502: M\u00e9rida: Exploring with the Locals - Pati Jinich\" \/>\n<meta property=\"og:description\" content=\"Pati gets an insiders look at M\u00e9rida, the capital of the Yucat\u00e1n, with help from local chefs Pedro Evia and David Cetina. She explores the forefronts of molecular gastronomy, botanas or "bar snacks" at a cantina, family classics at the market, and even foreign influences like Kibi. 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