Pati's Mexican Table

In Tekit, or "The Capital of the Guayabera," Pati encounters a tale of sons going against their father's wishes to follow their own path.

Pati spends some time with her boys cooking up a classic Sonoran-style meal.

Pati is in one of Mexico's most up and coming food destinations, Tijuana, where she spends the day with some of the young, fresh talent taking part in Baja's exciting culinary movement.

In Tekit, or "The Capital of the Guayabera," Pati encounters a tale of sons going against their father's wishes to follow their own path.

Pati spends some time with her boys cooking up a classic Sonoran-style meal.

Pati is in one of Mexico's most up and coming food destinations, Tijuana, where she spends the day with some of the young, fresh talent taking part in Baja's exciting culinary movement.

Celestino Gasca didn't exist until about 30 years ago.

Pati explores the vibrant streets of Yucatan's capital, Merida, in search of its flavors.

Known as "Mexico's Bread Basket," Sinaloa produces about 40 percent of the meat and produce consumed in all of Mexico.

In this episode, Pati visits home cooks and iconic restaurants all over Sinaloa, sampling some of the state's most iconic dishes.

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.

In Tucson, Pati learns the basics of artisan bread-making from one of America's best bakers, Don Guerra of Barrio Bakery.

Pati visits Chef Wilson Alonzo in his hometown of Halacho to prepare a traditional Cochinita Pibil in an underground pit.

Pati visits Chef Wilson Alonzo in his hometown of Halacho to prepare a traditional Cochinita Pibil in an underground pit.

Pati spends a day in Sonora's capital, Hermosillo, visiting some of the city's best culinary destinations.

Pati arrives in Motul, a town in the history books for Yucatan's once thriving henequen industry and for the egg dish Huevos Motulenos.

Pati experiences two important Sonoran culinary traditions.

Pati spends some time with her boys cooking up a classic Sonoran-style meal.

Wheat and meat are two staples of Sonoran cuisine, and Pati shows her take on a classic recipe that uses both, a carne con chile burrito.

Pati spends a day in the kitchen with her middle son, Sami, cooking recipes inspired by her travels in Sonora that she knows he'll love.

Temozoon is the birthplace of Yucatan's signature smoked meat Carne Ahumada and everyone in town claims to have a relative who invented it.

Temozoon is the birthplace of Yucatan's signature smoked meat Carne Ahumada and everyone in town claims to have a relative who invented it.

Pati travels to Sonora's coast on the Sea of Cortez, where local legend Tono Contreras gives her a tour including shellfish on the beach, his restaurant Mariscos El Rey, and his home kitchen for some crave-worthy recipes.

Pati returns to Merida to meet sisters, Delia and Maria Elide, who love to cook and laugh and are famous for recados - pastes of spices and aromatic herbs that season Yucatecan foods.

Pati makes three classic Sonoran recipes, each one a meal in itself - a fish special called pescado zarandeado, a rich stew called gallina pinta, and a tasty dirty rice with clams.

As Pati travels with her TV production crew through Mexico's vast state of Sonora, she gets inspired by the bold flavors and ingredients.

Pati is inspired by Sonora's "northern flavors" where the hot, arid desert lends itself to hearty and surprising recipes.

Pati explores the culinary highlights of Jalisco's capital city, Guadalajara.

Today no trip to Yucatan is complete without seeing a beautiful cenote, natural freshwater pools in caves.

Today no trip to Yucatan is complete without seeing a beautiful cenote, natural freshwater pools in caves.

Guadalajara is the cultural epicenter of Jalisco, drawing some of the most creative artists, musicians and chefs from all over Mexico.

An ingredient Pati constantly uses is salt and Yucatan has one of the most unique salts.

Pati stops at a couple of Guadalajara's most beloved restaurants for two of the region's classic recipes.

Some say that Jalisco is the birthplace of Mariachi.

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.

Pati meets chef and historian Maru Toledo who is working to preserve and pass on some of Jalisco's most important regional recipes.

In Yaxunah, Pati discovers Yucatan's "league of their own.

In Yaxunah, Pati discovers Yucatan's "league of their own.

Pati heads to the coastal city of Champoton, located an hour south of Campeche.

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.

One of Jalisco's most popular tourist destinations, and the birthplace of Mexico's most famous spirit, is Tequila.

Pati is in one of Mexico's most popular beach destinations, the beautiful town of Puerto Vallarta.

In this episode, Pati celebrates everyone's favorite Mexican creation, the taco.

The Yucatan Peninsula is known for its vast jungles, underground cenotes, pristine beaches, ancient architecture and sensational food.

The Yucatan Peninsula is known for its vast jungles, underground cenotes, pristine beaches, ancient architecture and sensational food.

Retired mechanic Gualberto Elizondo, "Weber," surprised his grown kids when suddenly his grilling hobby turned him into a local celebrity and internet sensation.

Pati's favorite way to experience a new place is on the arm of a local.

Don't complain, don't ask for the bathroom, and definitely don't ask for salt.

Much like the deep and bitter divide of Salsa Roja vs Salsa Verde, the state of Nuevo Leon is divided between two pro soccer teams: Los Tigres and Los Rayados.

The man who literally wrote the book on Mexican bread, Irving Quiroz, brings Pati into his workshop in Monterrey to teach her how to make traditional campechanas and rich conos de crema.

The Garza family invites Pati to a once-a-year tradition at their vineyard when they open the doors to the whole community to help make Piloncillo, the traditional way.

Sunday in Merida is a day not to miss. It is a joyous weekly celebration of food, dancing, and culture.

Sunday in Merida is a day not to miss. It is a joyous weekly celebration of food, dancing, and culture.

Huerto Urbano or "urban farm" is solving the problem of diverse local ingredients and food deserts by developing a way to farm in harsh conditions and serving to restaurants and families who want and can afford nutritious food.