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Pati's Mexican Table

In each episode, Pati embarks upon an exciting and entertaining journey, where each dish serves as a point of departure into Mexico’s rich history and culture, Pati’s personal experiences, her family life, and her ongoing conversations with cooks in both Mexico and the US.

Pati learns how Monterrey is exploring farm-to-table efforts.
The Garza family invites Pati and the whole community to help make Piloncillo.
Pati learns how to make traditional campechanas and rich conos de crema.
Distributed nationally by American Public Television
Episodes
Pati stops by to two very different style Cantinas in Monterrey.
Pati spends the day with Chef Hugo Guajardo.
Pati connects with mountain climbers and top chefs in the Huasteca mountains.
Pati checks out Texas style BBQ in Mexico.
Pati heads to two must-visit restaurants serving traditional stews.
Pati visits with Gualberto Elizondo, “Weber,” and chef Chuy Villareal of Cara De Vaca.
Pati tries the food at each Nuevo León pro soccer stadium with stars from each team.
Pati travels to the northern part of Sinaloa and the town of El Fuerte.
Pati rides the El Chepe railway andl tours the train’s kitchen
Pati travels into the mountains of Sinaloa to the tiny village of Jinetes.
Pati visits the rural seaside town of Gasca to make pescado zarandeado.
Pati gets an up-close look at the wealth of resources Sinaloa has to offer.
Extras
In Season 11, Pati Jinich explores the flavors of the Mexican border state of Nuevo León.