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Pati's Mexican Table
Living Legacy
Season 14
Episode 1403
Pati visits Xochimilco’s canals to learn about the ancient chinampas and their modern-day preservation. In a traditional smoke kitchen, Chef Raúl Jimenez prepares pipián verde and discusses conservation. She later joins Francisco Salvador and Omar Espinoza, who work to protect the endangered axolotl, and ends the day at Francisco’s home, to reflect on local resilience over a meal of chile relleno.
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26:25
Pati learns more about Mayan communities on a trip to a cenote with activist Zoila Cen.
26:25
Pati tries different versions of Yucatán’s signature smoked meat Carne Ahumada in Temozón.
26:25
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.
26:25
Pati explores the vibrant streets of Yucatán’s capital, Mérida, in search of its flavors.
26:25
In Tekit, Pati meets a father and son who both chose to pursue their own path.
26:25
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.
26:45
Pati spends the day with Chef Hugo Guajardo.
26:45
Pati checks out Texas style BBQ in Mexico.