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Chef Pati Jinich introduces authentic Mexican flavors, colors and textures into American kitchens. Each episode features a single Mexican food, ranging from familiar ingredients like vanilla to mysterious grains used by the Aztecs. Season 8 explores simple and delectable dishes from both Mexico and the United States, including street food, a seafood feast, taco recipes, lobster recipes, and a breakfast based on Sinaloan classics.
S11, EP2 "Sisters, Stew, and Sass"
Roasted tomatoes rice with cumin and oregano; chicken livers with chipotle caramelized onions; avocado and panela cheese salad.
S11, EP6 "Pioneering From Farm to Table"
Spicy honey, garlic and orange roasted duck; skillet corn tamal with duck fat and roasted garlic.
S11, EP10 "Top Chefs and Ancient Cliffs"
Wedding rice; ginger and pistachio guacamole.
S12, EP10 "A Mayan League of Their Own"
Amazonas softball team; sweet potato and meat salpicon; pepita, egg and chaya tamales; roasted tomato and habanero salsa.
