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Texas BBQ in the Orange Belt

Season 11 Episode 1108 | 26m 46s

For the first time ever in the recent prestigious Houston Rodeo BBQ competition, a Mexican placed 3rd. Luis Rivas brings all that flavor home with his BBQ restaurant Riv’s. Pati visits the restaurant to taste the difference between carne asada and ‘Texas style’ bbq. Then she learns about the part of the country known for its orange exports. Pati learns how the original Gloria’s candies are made.

Aired: 09/14/22 | Expires: 09/14/24
Distributed nationally by American Public Television
Extras
Pati experiences the legacy of Yucatán’s henequén industry and a famous egg dish in Motul.
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.
Pati tries the food at each Nuevo León pro soccer stadium with stars from each team.
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 stops by to two very different style Cantinas in Monterrey.
Pati connects with mountain climbers and top chefs in the Huasteca mountains.
Pati spends the day with Chef Hugo Guajardo.
All
  • All
  • Pati's Mexican Table Season 12
  • Pati's Mexican Table Season 11
  • Pati's Mexican Table Season 10
  • Sonora
  • Sinaloa
  • Pati's Mexican Table Season 7
  • Pati's Mexican Table Season 6
  • Pati's Mexican Table Season 5
  • Pati's Mexican Table Season 4
  • Pati's Mexican Table Season 3
Pati visits Chef Wilson Alonzo in his hometown of Halachó to prepare Cochinita Pibil.
Pati learns the basics of recados, handmade seasoning pastes that flavor Yucatecan foods.
In Tekit, Pati meets a father and son who both chose to pursue their own path.
Pati tries different versions of Yucatán’s signature smoked meat Carne Ahumada in Temozón.
In the town of Maní, Pati learns about something sacred to the Mayans - bees and honey.
Pati explores the vibrant streets of Yucatán’s capital, Mérida, in search of its flavors.
Pati learns more about Mayan communities on a trip to a cenote with activist Zoila Cen.
Pati discovers Yucatán’s “league of their own” when she meets the Amazonas softball team.
Pati visits the pink lakes where Yucatán’s unique Las Coloradas salt is produced.
Pati experiences the legacy of Yucatán’s henequén industry and a famous egg dish in Motul.