Pati's Mexican Table - Season 11

Pati's Mexican Table - Season 11

Season 11

On this season of Pati’s Mexican Table, Pati explores Nuevo León, a sprawling northeastern border state draped in dazzling mountains and miles of desert. Defined by its sparse ingredients, proximity to the US border, and influences from Sephardic Jewish culinary roots, the flavors here are truly distinctive. And what Nuevo León lacks in ingredients, it makes up for with resourceful, creative people who are finding innovative ways to transform traditional flavors into familiar but exciting new experiences. This is the land of cabrito and carne asada. Multi-generational families all over the state gather at carne asadas weekly to share stories, connect, roast cabritos on fire spits and throw handmade flour tortillas directly onto the coals.

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Datessept. 15, 2022 - déc. 15, 2022

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Episodes

Season 11Episode 130 min

The Fire Kings

Retired mechanic Gualberto Elizondo, “Weber,” surprised his grown kids when suddenly his grilling hobby turned him into a local celebrity and internet sensation. He drives Pati through the mountains of La Huasteca in his old car, then to his famous back patio where he and his family treat us to cabrito en salsa and short ribs. But local chef Chuy Villareal of Cara De Vaca wants the world to know that the north of Mexico isn’t just carne asada and he’s putting a Mediterranean twist on his traditional dishes.

Sisters, Stew, and Sass

Season 11Episode 230 min

Sisters, Stew, and Sass

Don’t complain, don’t ask for the bathroom, and definitely don’t ask for salt. On the river Ramos, two sisters – who didn’t ask for your opinion – have taken a shack that serves one dish, traditional cortadillo stew, and made it into a must-visit restaurant. Just watch out for their parrot, he bites. And about 10 minutes down the road in the town of Allende is another restaurant that uses traditional stews in their famous empalmes, or stacked tacos.

The World Cup of Tacos

Season 11Episode 330 min

The World Cup of Tacos

Much like the deep and bitter divide of Salsa Roja vs Salsa Verde, the state of Nuevo León is divided between two pro soccer teams: Los Tigres and Los Rayados. Pati tries the food at each stadium with stars from each team to be the judge on who wins in the battle of tortas and tacos.

Maestros Del Pan

Season 11Episode 430 min

Maestros Del Pan

The man who literally wrote the book on Mexican bread, Irving Quiroz, brings Pati into his workshop in Monterrey to teach her how to make traditional campechanas and rich conos de crema. Then we meet one of Irving’s students, Chuy Elizondo, who is using bread as a vehicle to make his brunch place one of the hottest in town. Finally, we get an up-close look at a key ingredient in Chuy’s famous chilaquiles verdes: chicharrón. Here in Monterrey, we meet the family who owns the butchery known to have the best chicharrón in town.

The Magic of Piloncillo

Season 11Episode 530 min

The Magic of Piloncillo

The Garza family invites Pati to a once-a-year tradition at their vineyard when they open the doors to the whole community to help make piloncillo, the traditional way. And it takes everyone to help stir because you can’t stop and it’s hard work. Then we’re off to the oasis of Nuevo León, the lush Bustamante magic town, where we meet three sisters who own a famous panadería and make us bread in adobe ovens. Oh, and pizza too!

Pioneering From Farm to Table

Season 11Episode 630 min

Pioneering From Farm to Table

Huerto Urbano, or “urban farm,” is solving the problem of diverse local ingredients and food deserts by developing a way to farm in harsh conditions and serving to restaurants and families who want nutritious food. The owner’s husband also happens to be one of the great pioneers of culinary innovation in Monterrey, having led the way to the city’s local food transformation and is owner of famed restaurant Pangea.

Cantina Culture and the Morning After?

Season 11Episode 730 min

Cantina Culture and the Morning After?

Cantinas have historically been bars that act as men’s clubs where men come together to drink, eat and be merry. Or talk about their broken hearts. Pati meets with local author and cantina historian David Canales, who takes Pati to two very different styles of cantinas in Monterrey to have a taste of the stories and food they offer.

Texas BBQ in the Orange Belt

Season 11Episode 830 min

Texas BBQ in the Orange Belt

Nobody wants to go to Mexico for Texas-style BBQ! Or do they? For the first time ever in the prestigious Houston Rodeo BBQ competition, a Mexican from Linares placed third. Luis Rivas is bringing all that flavor home with his BBQ restaurant Riv’s. Pati visits the restaurant to taste the difference between carne asada and ‘Texas-style’ BBQ. Then she visits his family’s orange grove where she learns about the “Orange Belt,” the nickname for this part of Mexico known for its orange exports. Riv invites all his family and some friends over for a carne asada on his massive grill setup. Then Pati is off to learn how the original Gloria’s candies are made.

A Day With Hugo

Season 11Episode 930 min

A Day With Hugo

Chef Hugo Guajardo of El Jonuco is pushing the envelope on Norestense cuisine, researching around the state and finding the best ingredients. First, he takes us to where he sources his carne seca from the family-owned restaurant El Caminante, which has perfected the art of drying meat. Then Pati has lunch at El Jonuco, where she tries his spin on local delicacies and continues on to his home where he teaches her his take on charred chicken.

Top Chefs and Ancient Cliffs

Season 11Episode 1030 min

Top Chefs and Ancient Cliffs

Pati’s new mountain climber friends take her on an adventure to see the mountains up close and personal. Then they grab a quick elote snack dressed in wild norteño ways — a concoction popular with climbers. Later, Pati connects with four top chefs in the area and invites them to a carne asada against the backdrop of the gorgeous Huasteca mountains.

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