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Pati's Mexican Table
Pink
Season 12
Episode 1209
An ingredient Pati constantly uses is salt and Yucatán has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Engineer Felipe Perez takes Pati to the pink lakes where the salt is produced. Down the road in Rio Lagartos, conservationist Diego Nuñez takes her to see another pink wonder, Mexico’s highest concentration of flamingos.
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26:46
Pati visits a haven of Chihuahuan culture and learns what makes their pecans so delicious.
26:46
Pati saddles up for an exhilarating ride into Chihuahua's ranch and rodeo life.
26:46
Pati experiences preserved foods that sustained people during the Mexican Revolution.
26:46
Pati meets the first world-famous Rarámuri pianist and learns ancient Chihuahuan cooking.
26:46
Pati learns running is a way of life for the Rarámuri and tries foods that fuel them.
26:46
Pati explores Juárez’s Prohibition-era legacy and two icons – the margarita and burritos.
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26:25
Pati discovers Yucatán’s “league of their own” when she meets the Amazonas softball team.
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26:25
Pati learns more about Mayan communities on a trip to a cenote with activist Zoila Cen.
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26:25
Pati learns the basics of recados, handmade seasoning pastes that flavor Yucatecan foods.
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26:25
Pati tries different versions of Yucatán’s signature smoked meat Carne Ahumada in Temozón.
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26:25
Pati experiences the legacy of Yucatán’s henequén industry and a famous egg dish in Motul.
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26:25
Pati visits Chef Wilson Alonzo in his hometown of Halachó to prepare Cochinita Pibil.