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Pati’s Mexican Table Season 5

Episode 501: Chachi’s Champotón Kitchen

Pati heads to the coastal city of Champotón, Mexico, and gets a warm welcome from her friend Chachi. They taste their way through the local market and gather groceries for a family dinner at Hacienda Niop, where Pati learns the secrets behind the area’s most prized dishes including a giant tamal cooked underground. Back in her home kitchen, Pati makes her own simpler versions of those dishes.

Pan de Cazon

Pan de Cazon recipe from Pati’s Mexican Table Season 5, Episode 1 “Chachi’s Champotón Kitchen”

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Mini Pibis

Mini Pibis recipe from Pati’s Mexican Table Season 5, Episode 1 “Chachi’s Champotón Kitchen”

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Crema de Coco

Crema de Coco recipe from Pati’s Mexican Table Season 5, Episode 1 “Chachi’s Champotón Kitchen”

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Pati’s Bitter Orange Juice Substitute

Pati’s Bitter Orange Juice Substitute recipe from Pati’s Mexican Table Season 5, Episode 1 “Chachi’s Champotón Kitchen”

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Episode 502: Mérida: Exploring with the Locals

Pati gets an insiders look at Mérida, the capital of the Yucatán, 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, Mérida is a food-lovers’ city. Back home, Pati puts together a classic Yucatecan family meal.

Chaya Empanadas

Chaya Empanadas recipe from Pati’s Mexican Table Season 5, Episode 2 “Mérida: Exploring with the Locals”

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Pork and Beans

Pork and Beans recipe from Pati’s Mexican Table Season 5, Episode 2 “Mérida: Exploring with the Locals”

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Basic Yucatecan Tomato Sauce

Basic Yucatecan Tomato Sauce recipe from Pati’s Mexican Table Season 5, Episode 2 “Mérida: Exploring with the Locals”

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Mango Pound Cake

Mango Pound Cake recipe from Pati’s Mexican Table Season 5, Episode 2 “Mérida: Exploring with the Locals”

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Episode 503: Celestún: Coastal Cooking

Pati’s good friend chef Pedro Evia, of K’u’uk restaurant in Mérida, takes her on one of his favorite day trips – a visit to the coastal town of Celestún. After a meal featuring the morning’s catch and seeing the main attraction (the flamingos), the day culminates in a cookout right on the beach. Back in her kitchen, Pati channels the charming fishing village with a simple, yet impressive meal.

Chayote, Apple and Jícama Salad with Avocado and Pepita Dressing

Chayote, Apple and Jícama Salad recipe from Pati’s Mexican Table Season 5, Episode 3 “Celestún: Coastal Cooking”

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Banana Leaf Wrapped Whole Fish

Banana Leaf Wrapped Whole Fish recipe from Pati’s Mexican Table Season 5, Episode 3 “Celestún: Coastal Cooking”

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Everything But The Kitchen Sink Rice

Everything But The Kitchen Sink Rice recipe from Pati’s Mexican Table Season 5, Episode 3 “Celestún: Coastal Cooking”

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Seafood Broth

Seafood Broth recipe from Pati’s Mexican Table Season 5, Episode 3 “Celestún: Coastal Cooking”

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Episode 504: Sunday Family Food

Sunday in Mérida is a joyous weekly celebration of food, dancing, and culture. The day is incomplete without a family meal. Luckily, chef Roberto Solís, of Néctar restaurant, welcomes Pati into his home for a traditional Sunday supper. Back at home, Pati whips up her own Sunday dinner for her own family, roasted pork tenderloin enchiladas covered in mole verde and topped with a fresh radish pico.

Radish Pico

Radish Pico  recipe from Pati’s Mexican Table Season 5, Episode 4 “Sunday Family Food”

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Pork Tenderloin Enchiladas

Pork Tenderloin Enchiladas with Mole Verde recipe from Pati’s Mexican Table Season 5, Episode 4 “Sunday Family Food”

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White Beans with Roasted Cherry Tomatoes

White Beans with Roasted Cherry Tomatoes recipe from Pati’s Mexican Table Season 5, Episode 4 “Sunday Family Food”

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Episode 505: Campeche: Tale of a Pirate City

Pati explores Campeche, a colorful colonial city with a history of piracy. The best place to gain an understanding of the city is the market where local gastronomic historian, Lolina Escheverria, unearths what makes Campeche so special. Pati also makes her way to the best restaurant in town, La Pigua. In her kitchen, Pati gives ceviche a surprising twist and indulges in coconut shrimp.

Mango Habanero Hot Sauce

Mango Habanero Hot Sauce recipe from Pati’s Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”

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Coconut Shrimp

Coconut Shrimp recipe from Pati’s Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”

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To-Die-For Ceviche

To-Die-For Ceviche recipe from Pati’s Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”

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Pescado en Salsa Verde

Fish in Green Sauce recipe from Pati’s Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”

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Episode 506: Ancient Yucatán with my Boys

Pati’s sons are in México, and she wants them to experience the true essence of Yucatán. They climb the ancient ruins of Uxmal, then cool off in one of the thousands of hidden cenotes (swimming holes). To fill their bellies, they eat the best tamales they’ve ever had along with the region’s signature dish, cochinita pibíl. Back home, Pati gives her own twist to this honored dish.

Avocado Crema

Avocado Crema recipe from Pati’s Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”

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Pickled Red Onions a la Yucateca

Pickled Red Onions a la Yucateca recipe from Pati’s Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”

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Fast Track Chicken Pibil Sandwich

Fast Track Chicken Pibil Sandwich recipe from Pati’s Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”

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Carrot and Sweet Potato Oven Fries

Carrot and Sweet Potato Oven Fries recipe from Pati’s Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”

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Episode 507: Izamal: Gold & God

Pati heads to Izamal, known as the “yellow city” with its colonial buildings all glowing in gold. Pati tastes the local venison tacos that people travel all the way from Mérida to enjoy, and the traditional pok chuk is not to be missed. Back at home, Pati takes the flavors of the region and infuses them into a classic lasagna and a pepita brittle for dessert.

Charred Red Onion Salsa

Charred Red Onion Salsa recipe from Pati’s Mexican Table Season 5, Episode 7 “Izamal: Gold & God”

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Pok Chuc

Yucatecan Grilled Pork recipe from Pati’s Mexican Table Season 5, Episode 7 “Izamal: Gold & God”

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Yucatecan Style Lasagna

Yucatecan Style Lasagna recipe from Pati’s Mexican Table Season 5, Episode 7 “Izamal: Gold & God”

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Pepita Brittle

Pepita Brittle recipe from Pati’s Mexican Table Season 5, Episode 7 “Izamal: Gold & God”

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Episode 508: Valladolid: A Day to Explore

Pati’s favorite way to explore a city is without a plan. Today, she’s in Valladolid, a city known to most as a stopover between Cancún and Mérida. She tries the local specialties, lomitos de Valladolid and longaniza de Valladolid. Back home, Pati makes her own version of her the lomitos and a soup you’ll find on every menu in the region.

Lima Soup

Lima Soup recipe from Pati’s Mexican Table Season 5, Episode 8  “Valladolid: A Day to Explore”

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Lomitos de Valladolid

Tomato and Onion Pork Loins recipe from Pati’s Mexican Table Season 5, Episode 8  “Valladolid: A Day to Explore”

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Tropical Mint Pineapple Lime Smoothie

Tropical Mint Pineapple Lime Smoothie recipe from Pati’s Mexican Table Season 5, Episode 8 “Valladolid: A Day to Explore”

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Episode 509: Isla Mujeres Inspired

Known for white sand beaches, crystal clear turquoise waters and the friendliest locals in the Mexican Caribbean, Isla Mujeres is a haven for people from all over the world. Pati takes a day to explore and try the local delicacy, Tikin Xic. Back home, Pati prepares her own version to share with her boys, along with roasted broccoli and cauliflower and a dessert wrapped in a crispy wafer roll.

Tikin Xic

Achiote Rubbed Fish recipe from Pati’s Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”

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Roasted Broccoli & Cauliflower with Queso Cotija Dressing

Roasted Broccoli & Cauliflower with Queso Cotija Dressing recipe from Pati’s Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”

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Marquesitas

Hard Waffer Rolls recipe from Pati’s Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”

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Episode 510: Cancún: We Meet Again

Pati explores Cancún to taste inventive dishes and experience the fusion of traditional Mexican cuisine with international flavors, like tuna tartar kibi and cold pork belly salad at Casa de Cristian Morales. Back at home, she and her sister, Alisa, are grilling up some summertime specialties: shrimp rolls, grilled potato salad and a pineapple dessert.

Pepita and Cilantro Pesto

Pepita and Cilantro Pesto recipe from Pati’s Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”

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Serrano Chile in Lemon and Oil

Serrano Chile in Lemon and Oil recipe from Pati’s Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”

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Shrimp Rolls with Pepita and Cilantro Pesto

Shrimp Rolls with Pepita and Cilantro Pesto recipe from Pati’s Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”

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Grilled Potato and Radicchio Salad

Grilled Potato and Radicchio Salad with Dijon Tarragon Vinaigrette recipe from Pati’s Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”

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Grilled Pineapple with Mint and Vanilla Syrup

Grilled Pineapple with Mint and Vanilla Syrup recipe from Pati’s Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”

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Episode 511: Turkey Day

Pati is preparing an epic Thanksgiving meal like no other because this one has a Yucatecan twist. Trade in your turkey for a citrus brined bird and boxed stuffing for one with chorizo, apple and cornbread. Brussels sprouts get spiced up with habaneros and pork belly. With Pati’s family and closest friends around the table, don’t expect there to be any leftovers.

Thanksgiving Turkey

Thanksgiving Turkey recipe from Pati’s Mexican Table Season 5, Episode 11 “Turkey Day”

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Chorizo, Apple and Corn Bread Stuffing

Chorizo, Apple and Cornbread Stuffing recipe from Pati’s Mexican Table Season 5, Episode 11 “Turkey Day”

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Sweet Potato and Pecan Puree

Sweet Potato and Pecan Puree recipe from Pati’s Mexican Table Season 5, Episode 11 “Turkey Day”

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Spicy Brussel Sprouts with Pork Belly and Habanero

Spicy Brussel Sprouts with Pork Belly and Habanero recipe from Pati’s Mexican Table Season 5, Episode 11 “Turkey Day”

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Episode 512: Alan Goes to College

Pati’s oldest son, Alan, is heading off to college. She wants to make sure he’s prepared with some basic cooking skills, since mom won’t be doing the cooking at school. At the grocery store, Pati teaches Alan some essential shopping know-hows. Back at home, they make a simple dinner that is sure to impress: a perfect steak, double baked potatoes, and the best ever no-bake Mexican chocolate pie.

Dry Rub Skirt Steak

Dry Rub Skirt Steak recipe from Pati’s Mexican Table Season 5, Episode 12 “Alan Goes to College”

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Overloaded Double Baked Mexican Potatoes

Overloaded Double Baked Mexican Potatoes recipe from Pati’s Mexican Table Season 5, Episode 12 “Alan Goes to College”

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Quick Charred Green Beans

Quick Charred Green Beans recipe from Pati’s Mexican Table Season 5, Episode 12 “Alan Goes to College”

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No Bake Chocolate Pie

No Bake Chocolate Pie recipe from Season Five of Pati’s Mexican Table

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Episode 513: José Andrés Takes Over

Pati invites her good friend and celebrity chef, José Andrés, to cook with her. They join forces in her kitchen to whip together a series of Mexican and Spanish-influenced recipes that will be a hit on any family table.

Coco Fish

Coco Fish recipe from Pati’s Mexican Table Season 5, Episode 13 “José Andrés Takes Over”

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Bacalao Navideño

Christmas Salted Cod recipe from Pati’s Mexican Table Season 5, Episode 13 “José Andrés Takes Over”

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Snapper Ceviche “Veracruz”

Snapper Ceviche “Veracruz” recipe from Pati’s Mexican Table Season 5, Episode 13 “José Andrés Takes Over”

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Fried Egg Taco with Pine Nut Pipián

Fried Egg Taco with Pine Nut Pipián recipe from Pati’s Mexican Table Season 5, Episode 13 “José Andrés Takes Over”

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