Pati is in El Fuerte, one of Mexico’s “Pueblos Mágicos” or magic towns. Now a quiet colonial town, El Fuerte was the most important commercial and agricultural center in northwest Mexico for over 300 years. After a walking tour and a stop at the Hotel Posada Hidalgo to try their famous cauques, a unique local shellfish, Pati creates a few lobster recipes in her kitchen.
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Pati travels into the mountains of Sinaloa to the tiny village of Jinetes. The small population of barely 100 people live on whatever the land gives them. Miles and miles removed from civilization, they’ve managed to preserve their customs and recipes for generations. Pati is the first visitor to come learn from their culinary traditions and they’ve prepared a feast fit for the occasion.
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The El Chepe railway is a historic passenger train offering stunning views of the Sinaloa countryside and the Copper Canyon. Pati rides the first section of the train’s journey, from Los Mochis to El Fuerte, and tastes the gourmet offerings from the train’s restaurant, Urike. Back home, the early morning train ride inpsires Pati to make a delicious breakfast based on Sinaloan classics.
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Mocorito is known for one of Sinaloa’s most beloved recipes: a slow-simmered pork dish called chilorio. Pati visits Victoria Gonzalez, a cook known for having one of the best chilorio recipes. Then she goes with Victoria to see her sister, Fabiola, who specializes in another Sinaloan classic, jamoncillo: a soft candy made of sugar and milk. In her kitchen, Pati perfects her own chilorio recipe.
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Celestino Gasca didn’t exist until about 30 years ago and is becoming a vacation destination due to its magnificent beaches and idyllic surfing conditions. Pati meets restaurant owner Carmen and helps her cook an iconic Sinaloan dish: pescado zarandeado. Then, she travels to the nearby fishing village Las Barras to learn how to harvest percebes, a tiny crustacean considered a delicacy.
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Known as “Mexico’s Breadbasket,” Sinaloa produces about 40% of the meat and produce consumed in all of Mexico. Pati travels the countryside to get an up-close look at the wealth of resources Sinaloa has to offer. She visits a dairy farm known for its fresh cheese, tours a high-tech produce farm, and gets a fresh-water fishing lesson from a master fisherman.
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Pati visits home cooks and an iconic restaurant to sample some of Sinaloa’s most beloved dishes. She meets a family of bread bakers in Altata to try their rustic pan de mujer. And she goes to one of the most famous restaurants in Mazatlán, Cuchupetas, which is beloved by celebrities, politicians, and locals for delicious seafood and a one of a kind experience.
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