Episode 1: Miles from Nowhere

Pati travels from El Paso and Ciudad Juarez to Big Bend National Park. She discovers the people, places, and food that make it unique. Old and new friends help Pati discover the best places to eat and what makes the culture and economy of the region distinct. She learns how closely America and Mexico are connected through the cattle industry and visits the site where thousands of cattle cross the border every day.  She cruises through downtown El Paso with low-riders, talks to muralists, and watches an all female Mariachi band play their long-awaited comeback concert. She learns how these two cities, which are almost like an island in the desert, rely on each other in order to thrive.

Episode 2: From Dos Laredos to Mars

Pati travels from Laredo and Nuevo Laredo to Brownsville, Texas. She learns how tight-knit family bonds are an underlying theme connecting everything in the Laredos, and throughout La Frontera.  She gets an up-close look at the major industries of the region – trucking, trade and ranching.  By tasting the food and meeting people who live and work here she sees how the border is a place ripe for opportunity and creativity. 

Extra: Sergio Troncoso on Border Life

In Ysleta, Texas, Pati visits La Tapatia, a restaurant serving border-influenced tortilla, tamales and tacos since 1950. She sits down with acclaimed author, Sergio Troncoso – known for his many books and essays on border life – to discuss what it’s like to live in the middle of two cultures.

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Extra: Meet Oscar Herrera

Pati and her friend chef Oscar Herrera drive across the border from El Paso, Texas to Ciudad Juarez, Chihuahua and discuss what it’s like to live in a region where you experience two very different cultures daily. At Oscar’s favorite menuderia, they discuss what differences he sees in running restaurants on both sides of the border.

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Extra: The El Paso Art Scene

In El Paso, Texas, Pati meets with some of the most prolific muralists and artists of this part of the border region. She takes a walking tour to see the murals painted on El Paso’s buildings up close, and talks to the artists about what inspires them and what they’re hoping to convey with their incredible work.

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Extra: What Makes the ‘Ultimo Taco’

Brownsville, Texas, is known for being one of the best taco destinations on the entire US/Mexico border. Pati stops at Ultimo Tacos to learn why Brownsville became so known for tacos and how being at the border influences their recipes and flavors.

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Extra: Visit the Sabal Palm Sanctuary

Pati visits the Sabal Palm Sanctuary just outside of Brownsville, Texas. This protected land is the last place to see how the dense sabal palm forests looked centuries ago before this border region was developed. It is also unique in that it is in US territory but located on the south side of the border wall, so Pati has to cross the border wall to visit this US sanctuary.

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Extra: Learn About Raspas

Pati travels to the Rio Grande Valley, just outside of McAllen, Texas, to taste and learn about raspas, a flavored ice treat unique to the region that comes overloaded with an assortment of candy and fruit toppings. She visits the Margo Raspa stand to talk about the origin of raspas, the endless variety of options, and why people in the Rio Grande Valley are so passionate about them.

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Episode 1001: Welcome to Guadalajara

Pati explores the culinary highlights of Jalisco’s capital city, Guadalajara. She starts at a legendary street cart for a taste of the city’s most iconic sandwich, tortas ahogadas. Then, she meets up with one of the city’s best chefs, Fabian Delgado, to see how he’s setting new expectations for the market food experience. In her kitchen, Pati makes bolillos and a torta (called lonche in Jalisco) filled with a local staple, tatemado de puerco.

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Episode 1002: Food Meets Art

Guadalajara is the cultural epicenter of Jalisco, drawing some of the most creative artists, musicians and chefs from all over Mexico. In this episode, Pati explores some unique spots where food and art truly connect. At Ceramica Suro, she gets a tour of the ceramics factory that supplies dishware and textiles to some of the finest restaurants in Mexico and the US. Then she visits two chefs, Poncho Cadena and Fernanda Covarrubias, who both create artistic, colorful dishes that are almost too beautiful to eat. In her kitchen, Pati makes an almond tres leches cake and another dish inspired by her experiences.

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Episode 1003: Jalisco Classics

Pati stops at a couple of Guadalajara’s most beloved restaurants for two of the region’s classic recipes. At Super Menuderia Cano, Pati learns the secrets to their menudo recipe that’s so good people line up down the block waiting to get in. Then, she visits Birriera Chololo, where locals say the birria is second to none.  Back in her kitchen, Pati keeps the classics theme going by perfecting her own recipes for a few Jalisco favorites: menudo, tepache and jericalla.

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Episode 1004: Los Mariachis

Some say that Jalisco is the birthplace of Mariachi. In this episode, Pati learns about the history, the instruments and the meaning behind that beloved music that pulls at the heart strings of so many Mexicans. In Guadalajara, she sits down for lunch with the leader of one of Mexico’s most accomplished bands, Mariachi Nuevo Tecalitlán. Then, she visits a guitar shop owned by true craftsmen, with an interesting new take on the mariachi guitar. In her kitchen, Pati makes carne en su jugo and Masa Shortcake.

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Episode 1005: Escaramuza

Jalisco is famous for its charros. But, in this episode, Pati experiences a unique and storied part of this part of the culture: the Escaramuza. An all-female horse riding and skills competition honoring the woman charros who fought for Mexico’s independence.  Pati meets with one of the best competitors in Jalisco to learn about the history, rules and meaning behind the competition and watches as she coaches the next generation of young female riders during one of their biggest competitions of the year.  In the kitchen, Pati makes Jalisco-style birria and her friend, pastry chef and cookbook author Fany Gerson, joins her to make Mexican jello for dessert.

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Episode 1006: Tradition and Innovation

Pati meets chef and historian Maru Toledo who is working to preserve and pass on some of Jalisco’s most important regional recipes. She then goes to Hacienda Romo for a first hand look at the influence of hacienda culture and meets a family that built their legacy on tequila and agave, but are now using an entirely new crop, blueberries, to create more jobs and opportunities for workers, specifically women, in Jalisco. Back home in her kitchen, Pati makes Jalisco-style chicken tamales and chile relleno rice dressed with salsa roja.

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Episode 1007: Getting to the Roots

Pati meets the young chefs and owners of one of Guadalajara’s most exciting new restaurants, Xokol, where they are reconnecting with their roots and using heritage corn to create a menu full of delicious dishes. In Tequila, she visits Chef Marin from Solar de Las Animas, who creates a drink and dessert inspired by his grandmother. Back home, Pati invites her friend Francisco Migoya over to make one of his acclaimed desserts to go with a meal she loves, pellizcada and chicharrón in salsa verde.

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Episode 1008: The heart of Tequila

Pati visits one of Jalisco’s most popular tourist destinations and the birthplace of Mexico’s most famous spirit, Tequila. She explores the town, learns about the history of tequila making, and gets an up-close look at the whole process from the agave fields to the tasting table. At home, Pati makes a big brunch of corn tortilla egg nests with salsa verde con chile de árbol and a traditional arroz rojo.

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Episode 1009: Double Vallarta

Pati is in one of Mexico’s most popular beach destinations, the beautiful, charming town of Puerto Vallarta. She gets an insider’s tour of the best street food from one of Puerto Vallarta’s most acclaimed chefs, Thierry Boulet, and visits one of the city’s best new restaurants, La Docena, which is helping to revitalize El Malecón. Then, she gets a behind the scenes tour of one of Nuevo Vallarta’s biggest resort destinations to learn the ins and outs of what it takes to serve thousands of vacationers every single day. As the sun sets, she hits the beach for a demonstration of one of the region’s specialties, pescado zarandeado.

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Episode 1010: Tacos and a Tostada

In this episode, Pati celebrates everyone’s favorite Mexican creation, the taco. She tries two of Jalisco’s best tacos — marlin tacos in Puerto Vallarta and barbacoa tacos in Guadalajara. In her kitchen, Pati creates a pair of Jalisco-inspired tacos and a Ceviche tostada that are sure to satisfy any true taco-lover.

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Episode 901: Tucson: Gateway to Sonora

In Tucson, Pati learns the basics of artisan bread-making from one of America’s best bakers, Don Guerra of Barrio Bakery. This experience sets her on a mission to cross into Sonora, Mexico, to see where the Sonoran wheat Don uses for his breads originates. Pati takes what she learned back to her kitchen to create a menu of tasty recipes using wheat flour.

Episode 902: Hermosillo Food Crawl

Pati spends a day in Sonora’s capital, Hermosillo, visiting some of the city’s best culinary destinations. From gigantic burritos at Doña Guille, to a meat lover’s feast with the owner of the popular restaurant Mochomos, mingling with the young crowd at La Ruina brew park, and a treat no trip would be complete without, Sonoran hot dogs.

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Episode 903: The Blessing and The Benefit

Pati experiences two important Sonoran culinary traditions. First, on the coast in Bahía Kino, local fishermen receive “the blessing” from a woman from the Seri tribe before heading out on the water to catch giant sea scallops. Then, in the mountain town of Matape, Nere, one of Sonora’s few female butchers, shares with Pati a tradition called “the benefit.”

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Episode 904: Carne Asada with La Familia

Pati learns that carne asada goes way beyond grilled meat in Sonora. It’s an important weekly ritual that brings the whole family together. Back home, Pati throws a carne asada in her backyard for her husband and boys. First, she teaches them the basics of a true Sonoran carne asada. Then, for dessert, a whipped peanut buttercream and grape galette.

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Episode 905: Flour Power

Sonoran wheat has shaped the cuisine of the entire Mexican north and is a staple of Sonoran cuisine. Pati tours one of Hermosillo’s oldest flour mills and gets a lesson on making coyotas, a traditional dessert, at a local bakery. In her kitchen, Pati shares her take on a classic Sonoran recipe: a carne con chile burrito. Then, she shows us how to make coyotas at home.

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