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Pati's Mexican Table
Celestun: Coastal Cooking
Season 5
Episode 503
Pedro Evia, chef behind K’u’uk restaurant in Merida, accompanies Pati on one of his favorite day trips to the coastal town of Celestun. They start with a delicious breakfast complete with fresh-caught seafood, followed by a boatride to see the main attraction - flamingos! Then, Pati and Pedro have a cookout right on the beach, making a ceviche and grilled fish with local ingredients.
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24:59
Pati eats her way through the port of Ensenada.
25:00
Pati dives deep to get the real story of what life and food are like on the border.
25:00
Pati is in one of Mexico’s most up and coming food destinations, Tijuana.
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26:46
Pati makes flexible family staples: chipotle goat cheese spread and cesina sandwiches.
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26:46
Pati sees how cheese is made in Oaxaca, and makes three easy cheesy recipes.
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26:46
A treat for Pati’s son Juju: three chocolate-loaded Mexican recipes.
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26:46
The full story of how Pati Jinich turned a passion for food into a career.
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26:46
An Oaxacan art school inspires Pati’s breakfast of eggs in salsa martajada.
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26:46
Inspired by the food of La Mixteca, Pati makes pescado agridulce and queso corn soup.
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26:46
Pati makes mole verde with pork and beans, and almendrado with chicken.
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26:46
Pati meets the Oaxacan women chefs and leaders, then cooks coloradito chicken.
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26:46
Alex Ruiz takes Pati on a tour of the Oaxaca he knows and loves.