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Tastemade • 5:30 PM UTC • 30mPati's Mexican TableS7, EP6 "Loreto: Baja's Hidden Gem"One of Baja's most well-kept secrets has Pati on a mission to explore bite-by-bite. Loreto is a small town on the Gulf of California that almost feels like a step back in time.
Tastemade • 6:00 PM UTC • 30mPati's Mexican TableS7, EP7 "La Paz: The Heart of Baja Sur"Pati explores La Paz, the capital of Baja Sur. She swims with whale sharks in the crystal clear waters of the Sea of Cortez, then satiates the appetite she worked up at El Bismarkcito, a seafood institution on La Paz's waterfront.
Tastemade • 6:30 PM UTC • 30mPati's Mexican TableS7, EP8 "Road Trippin' with Javier Plascencia"Pati spends a day with Javier Plascencia, one of Baja's most celebrated chefs. He gives her a tour of the Baja he knows and loves, exploring the areas of Todos Santos and Pescadero.
Tastemade • 7:00 PM UTC • 30mPati's Mexican TableS7, EP9 "The Godmother of Cabo Cuisine"Pati visits the small town of Miraflores with Edith Jimenez, a culinary icon in Los Cabos. At age 15, starting out as a waitress, Edith decided she would one day own the restaurant where she worked and is now living her dream.
Tastemade • 7:30 PM UTC • 30mPati's Mexican TableS7, EP10 "Los Cabos by Land & Sea"Pati sets out on the Sea of Cortez in search of the freshest, tastiest seafood Los Cabos has to offer. Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza hotel, Pati reels in a fresh catch and heads back to the shore.
Tastemade • 8:00 PM UTC • 1hFrom ScratchS2, EP4 "Malta"Arriving in Malta, David planned to make a meal with Chef Stefan Hogan of Corinthia Palace, but as he had to scramble to find ingredients, the meal soon became whatever he could harvest locally.
Tastemade • 9:00 PM UTC • 1hFrom ScratchS2, EP8 "Seattle"David gets soaking wet harvesting on an island north of Seattle for Chef Matt Costello at the Inn at Langley. Whether it's mushrooms in the rain, clams in the sand, or crabs in the San Juan Islands, he gets a taste of the Pacific Northwest.
Tastemade • 10:00 PM UTC • 1hFrom ScratchS4, EP6 "Austin is Nuts"It's raining pecans in Texas, but David faces challenges finding other key ingredients and is forced to hunt alone for the first time.
Tastemade • Aired May 19, 2024 • 30mPati's Mexican TableS10, EP6 "Tradition and Innovation"Pati meets chef and historian Maru Toledo who is working to preserve and pass on some of Jalisco's most important regional recipes. Pati makes Jalisco-style chicken tamales and chile relleno rice dressed with salsa roja.
Tastemade • Aired May 19, 2024 • 30mPati's Mexican TableS10, EP7 "Getting to the Roots"Pati meets the young chefs behind one of Guadalajara's most exciting restaurants, Xokol. Back home, Pati invites her friend Francisco Migoya over to make conchas to go with pellizcadas with chicharrón in salsa verde.
Tastemade • Aired May 19, 2024 • 30mPati's Mexican TableS10, EP8 "The Heart of Tequila"Pati visits the birthplace of Mexico's most famous spirit, the town of Tequila. Back home Pati makes a brunch of corn tortilla egg nests with salsa verde con chile de árbol and traditional arroz rojo.
Tastemade • Aired May 19, 2024 • 30mPati's Mexican TableS10, EP9 "Double Vallarta"Pati is in one of Mexico's most popular beach destinations - Puerto Vallarta. She gets an insider's tour of the best street food from one of the town's most acclaimed chefs, Thierry Boulet.
Tastemade • Aired May 19, 2024 • 30mPati's Mexican TableS10, EP10 "Tacos and a Tostada"Pati celebrates everyone's favorite Mexican creation, the taco. In her kitchen, Pati creates a pair of Jalisco-inspired tacos and a Ceviche tostada that are sure to satisfy any true taco-lover.
Tastemade • Aired May 19, 2024 • 30mAndrew Zimmern's Wild Game KitchenS3, EP9 "Tuna 101: Grilled, Poached and Raw"Chef Andrew Zimmern breaks down a whole tuna and serves it three ways: grilled, raw, and poached.
Tastemade • Aired May 19, 2024 • 30mAndrew Zimmern's Wild Game KitchenS2, EP3 "Quail Noodle Salad and Antelope Stew"Chef Andrew Zimmern creates Vietnamese cold noodle salad and grilled quail. Next, chef makes antelope stew.
Tastemade • Aired May 19, 2024 • 30mAndrew Zimmern's Wild Game KitchenS2, EP1 "Boar Ribs and Shrimp and Grits"Chef Andrew Zimmern makes a homemade barbecue rub, basting sauce and barbecue sauce for wild boar ribs. Next, chef shares his twist on a classic southern shrimp and grits recipe, adding a side of beautiful wild mushrooms.
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