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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.
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S10, EP7 "Getting to the Roots"
The chefs and owners of Xokol restaurant in Guadalajara reconnect with their roots; chef Marin creates a drink and dessert inspired by his grandmother; chef Francisco Migoya makes a dessert.
S10, EP8 "The Heart of Tequila"
Exploring the town of Tequila, Jalisco; the history of making tequila and a close up look at the process from the agave fields to the tasting table.
S10, EP9 "Double Vallarta"
Chef Thierry Blouet offers a tour of Puerto Vallarta's street food; La Docena restaurant; the ins and outs of one of Nuevo Vallarta's biggest resort destinations.
S11, EP2 "Sisters, Stew, and Sass"
Roasted tomatoes rice with cumin and oregano; chicken livers with chipotle caramelized onions; avocado and panela cheese salad.
