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Pati's Mexican Table
Chachi’s Champotón Kitchen
Season 5
Episode 501
Pati heads to the coastal city of Champotón, located an hour south of Campeche, to meet her friend Chachi to gather groceries for a family dinner. After tasting their way through the market, they prepare the area’s prized dishes Pollo Pibil, a gigantic tamale cooked underground and Pan de Cazón, a local version oflasagna made with shark, beans, and spicy tomato sauce
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Pati makes flexible family staples: chipotle goat cheese spread and cesina sandwiches.
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A treat for Pati’s son Juju: three chocolate-loaded Mexican recipes.
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The full story of how Pati Jinich turned a passion for food into a career.
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An Oaxacan art school inspires Pati’s breakfast of eggs in salsa martajada.
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Pati makes mole verde with pork and beans, and almendrado with chicken.
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Pati meets the Oaxacan women chefs and leaders, then cooks coloradito chicken.
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Alex Ruiz takes Pati on a tour of the Oaxaca he knows and loves.
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Pati and friends enjoy a Mexican steak salad and sours made with mezcal.
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Pati meets Abigail Mendoza, who preserves rustic Oaxacan food techniques.
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Pati dives into Oaxaca’s food history, and makes vegetarian tamales and salad.