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Pati’s Mexican Table Season 8

Episode 801: A Local’s Tour of Culiacán

Pati visits Culiacán, the capital of the state of Sinaloa. Founded in 1531, Culiacán is the center of trade for produce, meat, and fish and the locals pride themselves on the produce cultivated from the land and nearby sea. Pati’s guide is celebrated chef and culinary ambassador Miguel Taniyama. Miguel gives Pati a local’s tour of the best markets, street food stands, and restaurants, meeting friends and family along the way. In her kitchen, Pati creates recipes inspired by the experience.

Taquitos Dorados Ahogados

Taquitos Dorados Ahogados recipe from Pati’s Mexican Table Season 8, Episode 1 “A Local’s Tour of Culiacán”

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Enchiladas de Suelo

Enchiladas de Suelo recipe from Pati’s Mexican Table Season 8, Episode 801 “A Local’s Tour of Culiacán”

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Episode 802: Altata, Hidden Gem by the Sea of Cortez

Altata is a small town on the coast of Sinaloa, about 45 miles west of Culiacán with stretches of beautiful beaches and delicious seafood at your fingertips. Pati visits with locals and chefs as this town embarks on a journey to reinvent itself from sleepy fishing village to first class tourist destination. Pati takes a boat ride to sample fresh oysters straight from the water. Then back on the mainland, she stops in restaurants serving up fresh fish, oysters and shrimp. In her kitchen, Pati prepares a seafood feast based on the beautiful waters of the Altata Bay.

Chipotle Oyster Soup

Chipotle Oyster Soup recipe from Pati’s Mexican Table Season 8, Episode 2 “Altata, Hidden Gem by the Sea of Cortez”

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Shrimp Machaca and Potato Burritos

Shrimp Machaca and Potato Burritos recipe from Pati’s Mexican Table Season 8, Episode 2 “Altata, Hidden Gem by the Sea of Cortez”

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Serrano Salsa Cruda

Serrano Salsa Cruda recipe from Pati’s Mexican Table Season 8, Episode 2 “Altata, Hidden Gem by the Sea of Cortez”

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Episode 803: South by South of the Border with Vivian Howard

Pati welcomes dear friend and fellow public television chef and host Vivian Howard to her kitchen. In this south of the border meets southern food experience, Pati and Vivian will cook a couple of their classic recipes for each other, looking for connections in cultures and food.

Texas Caviar

Texas Caviar recipe from Pati’s Mexican Table Season 8, Episode 3 “South by South of the Border with Vivian Howard”

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Turnip Roots and Greens

Turnip Roots and Greens recipe from Pati’s Mexican Table Season 8, Episode 3 “South by South of the Border with Vivian Howard”

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Grandma Hill’s Hoecakes

Grandma Hill’s Hoecakes recipe from Pati’s Mexican Table Season 8, Episode 3 “South by South of the Border with Vivian Howard”

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Pierna de Cerdo Adobada

Adobo Pork Butt recipe from Pati’s Mexican Table Season 8, Episode 3 “South by South of the Border with Vivian Howard”

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Cuatro Leches Cake with Plums and Apricots

Cuatro Leches Cake with Plums and Apricots recipe from Pati’s Mexican Table Season 8, Episode 3 “South by South of the Border with Vivian Howard”

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Episode 804: Los Mochis, Street Taco Favorites

Pati heads to Los Mochis, a coastal city in the northern region of Sinaloa that was founded by Americans in the late 1800s. After learning its unique history and getting an incredibly delicious tour of the street food, Pati returns to her kitchen to create two mouth-watering taco recipes that take her right back to those street stands in Los Mochis.

Campechano Tacos with Street Style Salsa

Campechano Tacos with Street Style Salsa recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites”

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Salsa Callejera

Street Style Salsa recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites”

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Shrimp, Bacon and Crispy Chickpea Tacos with Smooth Guacamole

Shrimp, Bacon and Crispy Chickpea Tacos with Smooth Guacamole recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites”

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Smooth Guacamole

Smooth Guacamole recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites”

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Episode 805: A Taste of Mazatlán

Sinaloa’s premiere resort town claims 13-miles of beautiful Pacific coastline with boardwalks and pristine streets lined with brightly-colored homes and some of the best restaurants in Mexico. But Mazatlán has overcome a troubling and complicated history to become Sinaloa’s number one destination. In this episode, Pati meets up with two close friends, chefs Luis Osuna and Zahie Tellez, both of whom witnessed the evolution of Mazatlán firsthand. They each give Pati a personal tour of the city, and Chef Luis takes Pati to his family’s restaurant, Panama, which started as a small bakery and has grown into one of the biggest food franchises in all of Sinaloa.

Milanesa Torta with Matador Guacamole and Melty Cheese

Milanesa Torta with Matador Guacamole and Melty Cheese recipe from Pati’s Mexican Table Season 8, Episode 5 “A Taste of Mazatlán”

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Matador Guacamole

Matador Guacamole recipe from Pati’s Mexican Table Season 8, Episode 5 “A Taste of Mazatlán”

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Guava Pie

Guava Pie recipe from Pati’s Mexican Table Season 8, Episode 5 “A Taste of Mazatlán”

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Episode 806: El Fuerte, Magic Town

Pati travels to the northern part of Sinaloa and the town of El Fuerte, one of Mexico’s “Pueblos Mágicos” or magic towns. El Fuerte was founded in 1563 right at a bend in the Fuerte river. Now a quiet colonial town, for over 300 years it was the most important commercial and agricultural center in northwest Mexico. After a walking tour and a stop at the Hotel Posada Hidalgo to try their famous cauques, a local type of langoustine, Pati creates a few lobster recipes in her kitchen inspired by the experience.

Lobster Chilaquiles

Lobster Chilaquiles recipe from Pati’s Mexican Table Season 8, Episode 6 “El Fuerte, Magic Town”

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Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce

Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce recipe from Pati’s Mexican Table Season 8, Episode 6 “El Fuerte, Magic Town”

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Homemade Chipotle Mayonnaise

Homemade Chipotle Mayonnaise recipe from Pati’s Mexican Table Season 8, Episode 6 “El Fuerte, Magic Town”

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Serrano Cocktail Sauce

Serrano Cocktail Sauce  recipe from Pati’s Mexican Table Season 8, Episode 6 “El Fuerte, Magic Town”

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Homemade Horchata

Homemade Horchata recipe from Pati’s Mexican Table Season 8, Episode 6 “El Fuerte, Magic Town”

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Café Horchata

Café Horchata recipe from Pati’s Mexican Table Season 8, Episode 6 “El Fuerte, Magic Town”

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Episode 807: Jinetes, Adventure in the Mountains

Pati travels into the mountains of Sinaloa to the tiny village of Jinetes — a place that appears to be stuck in time. 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.

Pinto Bean Soup with Masa and Queso Fresco Dumplings

Pinto Bean Soup with Masa and Queso Fresco Dumplings recipe from Pati’s Mexican Table Season 8, Episode 7 “Jinetes, Adventure in the Mountains”

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Traditional Capirotada with Mango and Plantains

Traditional Capirotada with Mango and Plantains recipe from Pati’s Mexican Table Season 8, Episode 7 “Jinetes, Adventure in the Mountains”

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Episode 808: El Chepe, Railway to the Past

Originally conceived as a trade route linking cattle markets in Kansas City to the nearest Pacific Ocean port in Mexico, which is Topolobampo. Today the El Chepe railway is a historic passenger train that connects the city of Los Mochis to Chihuaha with stunning views of the Sinaloa countryside and the Copper Canyon. In this episode, Pati will ride the first section of the train’s journey – from Los Mochis to El Fuerte. She will tour the train’s kitchen and sit down with chef Daniel De Los Santos to taste the gourmet offerings from the train’s restaurant, Urike. Later, Pati will have a drink with her friend Rosalva Analy in the train’s stunning terrace. Back home, inspired by the early morning train ride through countryside of Sinaloa, Pati cooks up a delicious breakfast based on Sinaloan classics.

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”

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Roasted Tomato and Jalapeño Salsita

Roasted Tomato and Jalapeño Salsita recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”

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Potato Hash Cake

Potato Hash Cake recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”

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Chocolate Dipped Orejas

Chocolate Dipped Orejas recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”

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Easy Homemade Puff Pastry

Easy Homemade Puff Pastry recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”

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Episode 809: Mocorito, The Land of Chilorio

Founded in 1594, Mocorito is a quiet, colorful colonial town known for one of Sinaloa’s most beloved recipes: a slow-simmered pork dish called chilorio. Pati visits the home of Victoria Gonzalez, a cook known for having one of the best chilorio recipes in town. Then Pati goes with Victoria to visit her sister, Fabiola, who just happens to live right down the street and specialize in another Sinaloan classic, jamoncillo — a soft, sweet candy that is made only of sugar and milk. Back in her kitchen, Pati perfects her own version of chilorio and dresses up a classic local cookie with sugar crystals and dulce de leche.

Sinaloa Style Chilorio

Sinaloa Style Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”

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Sopitas con Huevo y Chilorio

Sopitas con Huevo y Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”

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Chilorio Sincronizadas

Chilorio Sincronizadas recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of ChilorioMocorito, The Land of Chilorio”

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Bizcotela Vestida

Bizcotela Vestida recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”

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Episode 810: Surfside Eats

Celestino Gasca didn’t exist until about 30 years ago. Now, this rural seaside town is becoming a vacation destination due to its magnificent untouched beaches and idyllic surfing conditions. Pati meets with local restaurant owner Carmen and helps her cook one of Sinaloa’s most iconic recipes: pescado zarandeado. Then, she travels 30 minutes south to the tiny fishing village of Las Barras, where she meets a fisherman who catches percebes, a tiny crustacean considered a delicacy in the region.

Habanero Shrimp Burger with Habanero Tartar Sauce

Habanero Shrimp Burger with Habanero Tartar Sauce recipe from Pati’s Mexican Table Season 8, Episode 10 “Surfside Eats”

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Habanero Tartar Sauce

Habanero Tartar Sauce recipe from Pati’s Mexican Table Season 8, Episode 10 “Surfside Eats”

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French Fries with Chiltepín Salt and Cotija

French Fries with Chiltepín Salt and Cotija recipe from Pati’s Mexican Table Season 8, Episode 10 “Surfside Eats”

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Episode 811: A Day in Sinaloa’s Countryside

Known as “Mexico’s Bread Basket,” Sinaloa produces about 40% of the meat and produce consumed in all of Mexico. In this episode Pati travels the countryside — to farms and fisheries 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. In her kitchen, Pati cooks recipes inspired by the farm-fresh bounty of Sinaloa.

Birria

Birria recipe from Pati’s Mexican Table Season 8, Episode 11 “A Day in Sinaloa’s Countryside”

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Mango, Tomato, Tomatillo, Basil and Jalapeño Salad

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad recipe from Pati’s Mexican Table Season 8, Episode 11 “A Day in Sinaloa’s Countryside”

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Flan Napolitano

Flan Napolitano recipe from Pati’s Mexican Table Season 8, Episode 11 “Flan Napolitano”

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Episode 812: Home Cooking Sinaloa Style

In this episode, Pati visits home cooks and iconic restaurants all over Sinaloa, sampling some of the state’s most iconic dishes. Delicious destinations include fish chicharron with a master fish butcher in Maviri, to a rustic pan de mujer with a family of bread makers in Altata, to one of the most famous restaurants in Mazatlán, Cuchupetas, beloved by celebrities, politicians, and locals for delicious seafood and a one of a kind experience.

Cheese and Shrimp Pasta Bake

Cheese and Shrimp Pasta Bake recipe from Pati’s Mexican Table Season 8, Episode 12 “Home Cooking Sinaloa Style”

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Chickpea Poundcake

Chickpea Poundcake recipe from Pati’s Mexican Table Season 8, Episode 12 “Home Cooking Sinaloa Style”

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Episode 813: How Do You Say Tucson?

In this special episode, Pati travels north of the border to Tucson, Arizona, a city that claims to have the best 23 miles of Mexican food anywhere in the world. She visits restaurants and meets local chefs, trying to get a deeper understanding of what Mexican food in America truly is. What happens to recipes when they travel across the border? How do different cultures connect and shape the food we eat? And what is this Sonoran hot dog everyone is raving about?

Sonoran Hot Dogs

Sonoran Hot Dogs, courtesy of Daniel Contreras of El Güero Canelo Restaurant, from Pati’s Mexican Table, Episode 13, “How Do You Say Tucson?”

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Carne con Chile Burritos

Carne con Chile Burritos recipe, courtesy of Lourdes Sanchez of Soto’s Outpost, from Pati’s Mexican Table Season 8, Episode 13, “How Do You Say Tucson?”

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Banana and Habanero Salsa

Banana and Habanero Salsa recipe from Pati’s Mexican Table Season 8, Episode 13 “How Do You Say Tucson?”

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