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Pati's Mexican Table
Cantina Culture and the Morning After?
Season 11
Episode 1107
Cantinas have historically been bars that act as men’s clubs where men come together to drink, eat and be merry. Or talk about their broken hearts. Pati meets with local author and Cantina historian David Canales who takes Pati to two very different style Cantinas in Monterrey and has a taste of the stories, and food they offer.
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Pati tries different versions of Yucatán’s signature smoked meat Carne Ahumada in Temozón.
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Pati experiences the legacy of Yucatán’s henequén industry and a famous egg dish in Motul.
26:25
Pati visits Chef Wilson Alonzo in his hometown of Halachó to prepare Cochinita Pibil.
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Pati explores the vibrant streets of Yucatán’s capital, Mérida, in search of its flavors.
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In Tekit, Pati meets a father and son who both chose to pursue their own path.
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In the town of Maní, Pati learns about something sacred to the Mayans - bees and honey.
26:45
Pati connects with mountain climbers and top chefs in the Huasteca mountains.
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Pati spends the day with Chef Hugo Guajardo.
26:45
Pati checks out Texas style BBQ in Mexico.
26:45
Pati learns how Monterrey is exploring farm-to-table efforts.
26:45
The Garza family invites Pati and the whole community to help make Piloncillo.