An insider’s guide to Mexican food, life, and culture
Pati Jinich has cooked for President Obama, written a best-selling cookbook and is an award-winning TV personality. In this delicious series she returns to her roots and explores the traditions and flavours of Mexican cooking and the breadth of creative possibilities using a wide range of authentic ingredients. From visiting the hottest restaurants, food stands, markets and vineyards in her native Mexico, to cooking up a storm in her own American kitchen, Pati creates simple, mouth-watering dishes with a true insider’s perspective to this colourful country.
For this latest season of Pati’s Mexican Table, Pati explores Nuevo León, a sprawling north-eastern border state draped in dazzling mountains and miles of desert – and home to Mexico’s second largest city, Monterrey. Defined by its sparse ingredients, proximity to the US border, and influences from Sephardic Jewish culinary roots, the flavours here are truly distinctive. And what Nuevo León lacks in ingredients, it makes up for with resourceful, creative people who are finding innovative ways to transform traditional flavours into familiar but exciting new experiences.
Nominated for Best Culinary Series and Outstanding Host, 2016 Emmy Awards
Winner, Outstanding Personality/Host, 2018 James Beard Awards
In Season 10 of Pati's Mexican Table, chef Pati Jinich visits the central state of Jalisco, the birthplace of some of Mexico's most beloved cultural traditions and culinary staples. Traveling from Mexico's second-largest city, the vibrant, creative and thriving Guadalajara to the favorite beach destination of Puerto Vallarta, Pati's trip is packed with adventure and amazing meals. She explores the history and passion of mariachi music, follows the tequila-making process from agave field to tasting table, experiences the historic horse riding and skills competition called escaramuza and tastes iconic dishes from the region like birria, barbacoa, menudo and of course, the famous tortas ahogadas. Join Pati as she discovers the birthplace of so many Mexican classics with each bite.
In this latest series, Pati explores one of Mexico’s largest states, Sonora. She goes fishing for giant scallops, gets a taste of cowboy life on a Sonoran ranch, gets to know all corners of the exciting and diverse capital city of Hermosillo, and enjoys classic Sonoran staples like flour tortillas, carne asada, coyotas, and shellfish pulled straight from the sea.
In this latest series, Pati travels to a region of Mexico largely unseen by the outside world, the state of Sinaloa, considered Mexico's breadbasket. Exploring by road, sea, train, foot, and even mule, she’ll learn why the people of Sinaloa are so proud of their regional cuisine, traditional sourcing and cooking techniques, and unique ingredients. Pati also continues her exploration of the evolution of Mexican food in the USA with a stop in Tucson to taste some of its Mexican favourites.
Series 7 of Pati's Mexican Table will transport viewers to the breathtaking Baja California Peninsula - a place with a unique history, a regional cuisine in the making, and elegant simplicity. Pati will explain the legends, history, and uses of ingredients and dishes unique to the region, and show viewers how they can create easy, accessible Baja-inspired menus at home.
Series 6 of Pati’s Mexican Table takes chef Pati Jinich to one the most traveled and talked about regions in all of Mexico, the vibrant and beautiful state of Oaxaca. Known as of one of Mexico’s top culinary destinations, Pati goes on an indepth tour, tasting everything from chocolates to cheeses, to moles and mezcal, and exploring the very best of what the area has to offer. It’s a brand new season with exciting new adventures, delicious new recipes, and the same food-passionate super-mum at the centre of all the fun.
In Series 5, Pati sets out to explore the Maya world in the Yucatan Peninsula. Embarking on a road trip that will cross three states, Campeche, Yucatan and Quintana Roo, Pati meets with local producers, growers and chefs, both in restaurants and in their homes, to learn about the unique cuisine of the region. From visiting remote fishermen’s villages to historic haciendas, to bustling markets and pre-Hispanic ruins and underground cenotes, Series 5 goes deeper than ever before.
The Fourth Season debuts with four full episodes filmed entirely in Mexico, a first for the series. We travel along with Pati and her family as they visit one of Mexico’s most beautiful and delicious destinations, San Miguel de Allende in the state of Guanajuato. Throughout the season, we try to keep up with Pati as she explores the hottest restaurants, taco stands, markets, vineyards, and meets some of the local purveyors – everything that makes this one of Mexico’s best food cities. She also visits the charming city of Guanajuato and can’t help but go back to Mexico City. Then, in the kitchen, she’ll use inspiration from her trip to turn out more of the mouthwatering and uncomplicated recipes she has become so well known for.
Pati takes a decidedly different direction in Season 3. While her bold Mexican flavors and insightful knowledge of the stories behind them continue to guide the shows, Pati takes viewers more deeply into her native country and her own home in Washington, DC, and family life. Pati brings viewers along as she reconnects with her father in his restaurant in downtown Mexico City and her oldest sister in the restaurant she runs. She also travels to the state of Michoacán, where she eats her way through Quiroga, “the Carnitas Capital of the World,” meets Butterfly Net Fishermen in Pátzcuaro, visits women chefs in their restaurants in the state’s capital, Morelia, and more. She also lets us in on more of her day-to-day home life with regular appearances by her family and friends.
Series 3: 13 x 30' 2014
Series 4: 13 x 30' 2015
Series 5: 13 x 30' 2016
Series 6: 13 x 30' 2017
Series 7: 13 x 30' 2018
Series 8: 13 x 30' 2019
Series 9: 10 x 30' 2020
Series 10: 10 x 30' 2021
Series 11: 10 x 30’ 2022
Winner (2018): Outstanding Personality/Host, James Beard Awards
Nominated (2017): Best Informational Program, Imagen Foundation Awards
Nominated (2016): Best Culinary Series and Outstanding Host, Emmy Awards
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Runtime: 3 Series 36 x 30'
Producer: Breakout Productions
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Runtime: 15 series 294 x 30 '
Producer: Primate Planet Productions
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Runtime: 20 x 60'
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