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Pati’s Mexican Table Season 7

Episode 701: Tijuana’s Culinary Revolution

One of the most up and coming food destinations in all of Mexico, Tijuana is full of young, fresh talent across the culinary scene. Some of the best chefs in the world are coming from all over and setting up shop to take part in Baja’s most exciting culinary movement. Pati spends the day meeting up with the hottest new chefs in town, like Miguel Angel Guerrero, founder of Baja Med cuisine. She roams the hot new food truck scene at Telefonica Gastropark, eats with Ruffo Ibara, a rising star and chef at Oryx Capital, and more.

Chorizo Stuffed Pork Roast with Three Chiles Adobo

Chorizo Stuffed Pork Roast with Three Chiles Adobo from Pati’s Mexican Table, Season 7, Episode 1 “Tijuana’s Culinary Revolution”

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Governor Shrimp Tacos

Governor Shrimp Tacos recipe from Pati’s Mexican Table Season 7, Episode 1 “Tijuana’s Culinary Revolution” 

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Episode 702: Tijuana: Stories from the Border

Life on the border is a melting pot of cultures and cuisines that creates a unique culinary scene like no other. As a Mexican immigrant who lives in America, Pati spent her life combining cuisines, and she will explore how this fusion of cultures affects the food in Tijuana. Influences from San Diego, Southern Mexico, and people from all over the world come together as Pati dives deep to get the real story of what life and food are like on the border.

Tortas Ahogadas

Tortas Ahogadas, or drowned tortas, recipe from Pati’s Mexican Table Season 7, Episode 2 “Tijuana: Stories from the Border”

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Brown Sugar Carnitas

Brown Sugar Carnitas from Pati’s Mexican Table, Season 7, Episode 2 “Tijuana: Stories from the Border”

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Dulce de Leche Banana Bread

Dulce de Leche Banana Bread from Pati’s Mexican Table Season 7, Episode 2 “Tijuana: Stories from the Border”

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Episode 703: Ensenada’s Epic Seafood

The port town of Ensenada is a seafood mecca. Fresh fish is everywhere you look, and this hub for seafood exportation is also the gateway to Mexican wine country. Pati eats her way through this coastal gem from their famous fish tacos to La Guerrenese, considered the best street food on the planet, to the oldest bar in Baja and originator of the margarita, Hussongs.

Salsa Macha

Salsa Macha recipe from Pati’s Mexican Table Season 7, Episode 3 “Ensenada’s Epic Seafood”

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Mexican-Style Rice Pudding

Mexican-Style Rice Pudding from Pati’s Mexican Table, Season 7, Episode 3 “Ensenada’s Epic Seafood”

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Cali-Baja Fish Tacos

Cali-Baja Fish Tacos recipe from Pati’s Mexican Table Season 7, Episode 3 “Ensenada’s Epic Seafood”

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Creamy Green Slaw

Creamy Green Slaw from Pati’s Mexican Table Season 7, Episode 3 “Ensenada’s Epic Seafood”

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Flour Tortillas

Flour Tortillas from Pati’s Mexican Table Season 7, Episode 3 “Ensenada’s Epic Seafood”

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Episode 704: Baja Breakfast

While in Valle De Guadalupe, Pati visits one of the most legendary cooks in the area, Doña Esthela, who makes the best breakfast as far as the eye can see. Doña Esthela began with just a humble burrito stand outside of her home, and by word of mouth, her restaurant eventually gained a reputation for one of the tastiest breakfasts in the world. Pati cooks with Doña Esthela in her kitchen, tours the space where she both lives and cooks, and then takes all of this inspiration back home where she whips up some Baja inspired breakfast treats for her boys.

Border Pintos

Border Pintos from Pati’s Mexican Table Season 7,  Episode 4 “Baja Breakfast”

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Dance with your Wife Guajillo Migas

Dance with your Wife Guajillo Migas recipe from Pati’s Mexican Table Season 7, Episode 4 “Baja Breakfast”

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Dulce de Leche Ricotta Pancakes

Dulce de Leche Ricotta Pancakes from Pati’s Mexican Table Season 7, Episode 4 “Baja Breakfast”

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Bananas and Raspberries in Lime Syrup

Bananas and Raspberries in Lime Syrup from Pati’s Mexican Table Season 7, Episode 4 “Baja Breakfast”

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Episode 705: Mexican Wine Country

With over 100 wineries, Valle de Guadalupe has become the hottest new destination, with people traveling from all over to discover this new and exciting region. Traveling from places like California, Mexico City and beyond, visitors find the highest quality grapes, delectable cuisine, and quaint, yet hip, hotels nestled among the grape vines. Valle de Guadalupe’s wine country engages the senses with food, wine, and a new adventure at every turn. Wine has been growing here for more than 100 years but only recently has seen a boost in popularity. Pati samples wine varietals and eats a top-notch meal at Bruma with Chef David Castro Hussong. Then, she catches up with old friends at Monte Xanic winery, one of the Valle’s oldest wineries and the first Baja winery to commit itself to artisanal winemaking. Pati learns the entire history of the region and what caused it to explode in popularity. They have a family party with lots of food, lots of wine, and great company.

Arugula Avocado Salad with Date and Walnut Vinaigrette

Arugula Avocado Salad with Date and Walnut Vinaigrette from Pati’s Mexican Table, Season 7,  Episode 5 “Mexican Wine Country”

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Garlic and Cumin Rubbed Chicken

Garlic and Cumin Rubbed Chicken from Pati’s Mexican Table, Season 7, Episode 5 “Mexican Wine Country”

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Mango Lime Tart

Mango Lime Tart from Pati’s Mexican Table, Season 7, Episode 5 “Mexican Wine Country”

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Episode 706: Loreto: Baja’s Hidden Gem

One of Baja’s most well kept secrets has Pati on a mission to explore this town bite-by-bite. Loreto is a small town on the Gulf of California with big excitement and a rich history. Loreto, a hidden gem, almost feels like a step back in time. Home to the oldest Mision in Baja California, Pati visits Mision de Nuestra Senora de Loreto to learn about Loreto’s history. And she can’t leave town without trying a dish that you can only get fresh in Baja – almejas chocolatas. These chocolate clams are indigenous to the area, and Pati will experience the traditional process of making tatemada-style clams on the beach. Pati also stumbles upon the unexpected – a true, traditional Italian pizza right in town – and she stops by SuperBurro, a favorite local joint with delicious food and a rich family history.

Spicy Clam Chorizo Pasta

Spicy Clam Chorizo Pasta from Pati’s Mexican Table, Season 7, Episode 6 “Loreto: Baja’s Hidden Gem”

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Grilled Calamari, Radicchio and Endive Salad

Grilled Calamari, Radicchio and Endive Salad from Pati’s Mexican Table, Season 7, Episode 6 “Loreto: Baja’s Hidden Gem”

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Jalapeño Garlic Cheesy Bread

Jalapeño Garlic Cheesy Bread from Pati’s Mexican Table Season 7, Episode 6 “Loreto: Baja’s Hidden Gem”

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Episode 707: La Paz: The Heart of Baja Sur

Pati will explore the beauty and wonder of La Paz, the capital of Baja Sur. This breathtaking Baja destination has drawn her to visit its waters, and below the surface, the Sea of Cortez is filled with some of the most unbelievable sea life in the world. Pati swims with whale sharks in the crystal clear waters. She satiates the appetite she worked up at El Bismarkcito, a seafood institution on La Paz’s waterfront. And finally, before she leaves town, she stops to meet with Chef Carlos Valdez of Tatanka, a vivacious local chef with a sense of humor and some must-eat food.

Sardine Empanadas

Sardine Empanadas from Pati’s Mexican Table, Season 7, Episode 7 “La Paz: The Heart of Baja Sur”

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Pan Seared Halibut with Five Pepper Sauce

Pan Seared Halibut with Five Pepper Sauce from Pati’s Mexican Table, Season 7,  Episode 7 “La Paz: The Heart of Baja Sur”

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Coconut Rice

Coconut Rice from Pati’s Mexican Table Season 7, Episode 7 “La Paz: The Heart of Baja Sur”

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Episode 708: Road Trippin’ with Javier Plascencia

Pati spends a day with one of Baja’s most celebrated chefs, Javier Plascencia. He gives Pati a tour of the Baja he knows and loves, exploring the areas of Todos Santos and Pescadero. They make a pit stop at his favorite roadside carnitas stand, check out a local organic strawberry farm, head to the beach for some fresh-off-the-boat fish, and finally make their way to Javier’s newest restaurant, Jazamango, where he has a beautiful garden that feeds his customers every day.

Whole Fried Snapper with Hibiscus, Epazote and Oregano

Whole Fried Snapper with Hibiscus, Epazote and Oregano from Pati’s Mexican Table, Season 7, Episode 8 “Road Trippin’ with Javier Plascencia”

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Jalapeño Garlic Crispy Potatoes

Jalapeño Garlic Crispy Potatoes from Pati’s Mexican Table, Season 7, Episode 8 “Road Trippin’ with Javier Plascencia”

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Tomato and Avocado Salad with Queso Fresco

Tomato and Avocado Salad with Queso Fresco from Pati’s Mexican Table, Season 7, Episode 8 “Road Trippin’ with Javier Plascencia”

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Episode 709: The Godmother of Cabo Cuisine

Pati spends the entire day with Edith Jimenez, a culinary institution of Los Cabos. At age 15, starting out as a waitress, Edith decided she would one day own the restaurant where she worked and is now living her dream, owning both Edith’s Restaurant and The Office, a Cabo staple. Edith ensures the preservation of history and culture by consistently using recipes from locals in the area. Edith takes Pati to the small town of Miraflores where they meet up with a family that has shown Edith how to make their traditional tamales and sopa fresca.

Veggie Loaded Mexican Lasagna

Veggie Loaded Mexican Lasagna recipe from Pati’s Mexican Table Season 7, Episode 9 “The Godmother of Cabo Cuisine”

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Bibb Lettuce Salad with Grilled Shrimp

Bibb Lettuce Salad with Grilled Shrimp from Pati’s Mexican Table, Season 7, Episode 9 “The Godmother of Cabo Cuisine”

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Episode 710: Los Cabos by Land & Sea

Pati sets out into the crystal clear waters of the Sea of Cortez in search of the freshest, tastiest seafood all of Los Cabos has to offer. Along with Chef Guillermo Gomez of Cabo’s luxurious Esperanza hotel, Pati reels in a fresh catch and heads back to the shore. On a pristine beach with breathtaking ocean views, Pati grills up her catch-of-the-day with Chef Guillermo as they discuss the evolution of Cabo San Lucas from a small fishing village to the desirable vacation destination it has become.

Chipotle Butternut Squash Risotto

Chipotle Butternut Squash Risotto, from Pati’s Mexican Table Season 7, Episode 10 “Los Cabos by Land & Sea”

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Almond, Guajillo and Garlic Flounder

Almond, Guajillo and Garlic Flounder, from Pati’s Mexican Table Season 7, Episode 10 “Los Cabos by Land & Sea”

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Chocolate Custards

Chocolate Custards, from Pati’s Mexican Table Season 7, Episode 10 “Los Cabos by Land & Sea”

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Blackberry, Mint and Lime Coulis

Blackberry, Mint and Lime Coulis, from Pati’s Mexican Table Season 7, Episode 10 “Los Cabos by Land & Sea”

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Episode 711: New York

Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York City. The James Beard Foundation is a non-profit culinary arts organization, which hosts frequent meals typically prepared by esteemed chefs, like Pati, who take pride in sharing their culture and cuisine with the world. Before she leaves New York, Pati visits three authentic Mexican-American culinary establishments around the city. While tasting and enjoying traditional Mexican breads, tamales, and chilaquiles, Pati learns the stories of chefs using food as a way of pursuing their dreams in America, creating their own successful businesses and honoring traditional Mexican recipes and ingredients.

Shrimp Enchiladas in a Rich Tomato Sauce

Shrimp Enchiladas in a Rich Tomato Sauce, from Pati’s Mexican Table Season 7, Episode 11 “New York”

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Dulce de Leche Mousse

Dulce de Leche Mousse from Pati’s Mexican Table Season 7, Episode 11 “New York”

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Chocolate Salami

Chocolate Salami from Pati’s Mexican Table, Season 7, Episode 11 “New York”

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Episode 712: Photographic Food Memories

Friends and family always tell Pati she has an extraordinary photographic food memory. She can recall a bite of a memorable dish from decades ago as if it were just yesterday. So, Pati decides to recreate some of her most favorite food memories in her own kitchen and give the stories behind the dishes.

Tarascan Soup

Tarascan Soup, from Pati’s Mexican Table Season 7, Episode 12 “Photographic Food Memories”

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Sanborns’ Swiss Chicken Enchiladas

Sanborns’ Swiss Chicken Enchiladas, from Pati’s Mexican Table Season 7, Episode 12 “Photographic Food Memories”

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Tita Chelo’s Frosted Flake Cookies

Tita Chelo’s Frosted Flake Cookies, from Pati’s Mexican Table Season 7, Episode 12 “Photographic Food Memories”

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Episode 713: Mex’d Up American Regional Favorites

Pati’s passion for travel doesn’t stop in Mexico, she also has a soft spot for her American travels. Plus, Pati is always feeding her three, hungry, growing, Mexican-American boys. In addition to adoring their mom’s Mexican dishes, her sons love some American classics. So, Pati will put her Mexican spin on some regional American dishes to make a special, sweet surprise for her boys.

Mary-Mex Crab Dip

Mary-Mex Crab Dip, from Pati’s Mexican Table Season 7, Episode 13 “Mex’d Up American Regional Favorites”

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Spicy Mexican Southern Fried Chicken

Spicy Mexican Southern Fried Chicken, from Pati’s Mexican Table Season 7, Episode 13 “Mex’d Up American Regional Favorites”

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Dulce de Leche Chocolate Pecan Pie

Dulce de Leche Chocolate Pecan Pie, from Pati’s Mexican Table Season 7, Episode 13 “Mex’d Up American Regional Favorites”

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