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Pati's Mexican Table
History of Oaxaca Cuisine
Season 6
Episode 602
Pati leads a deep dive into the history of Oaxaca cuisine. First is a taste of ancestral recipes at the local market. Then, a restaurant serves traditional Oaxaca recipes with a modern twist. Back in her kitchen, she shares new vegetarian dishes with her friend and food editor Joe Yonan: Sweet potato and black bean tamales, and an Avocado, watercress and pecan salad.
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26:46
Pati tries different versions of Yucatán’s signature smoked meat Carne Ahumada in Temozón.
26:46
Pati experiences the legacy of Yucatán’s henequén industry and a famous egg dish in Motul.
26:46
Pati visits Chef Wilson Alonzo in his hometown of Halachó to prepare Cochinita Pibil.
26:46
Pati explores the vibrant streets of Yucatán’s capital, Mérida, in search of its flavors.
26:46
In Tekit, Pati meets a father and son who both chose to pursue their own path.
26:46
In the town of Maní, Pati learns about something sacred to the Mayans - bees and honey.
26:46
Pati connects with mountain climbers and top chefs in the Huasteca mountains.
26:46
Pati spends the day with Chef Hugo Guajardo.
26:46
Pati checks out Texas style BBQ in Mexico.
26:46
Pati stops by to two very different style Cantinas in Monterrey.
26:46
Pati learns how Monterrey is exploring farm-to-table efforts.