Pati's Mexican Table
This series brings authentic Mexican flavors, colors, textures and warmth into American kitchens. A former policy analyst focused on Latin American politics and history, Pati Jinich is also a chef, cooking teacher, food writer and mother of 3 whose true passion lies in sharing the tastes of her childhood and culinary adventures in her native country. In each episode, Pati embarks upon an exciting and entertaining journey, where each dish serves as a point of departure into Mexico's rich history and culture, Pati's personal experiences, and her ongoing conversations with cooks in both Mexico and the US.
Pati's Mexican Table Previous Broadcasts
Pinata Party (Episode #313H)
KQED Life: Fri, Mar 27, 2015 -- 3:30 PM
What better way to end the season than with a big party? Pati throws a neighborhood bash and cooks up the easiest and best Mexican-themed dishes that would be a huge hit at any party. And what better accessory to a Mexican fiesta than a giant pinata? Pati also gets the chance to visit a pinata maker in the central market of Morelia. Recipe 1: Watermelon, Tomatillo & Mozzarella Skewers with Mint-Agave Syrup; Recipe 2: Red Pozole with Traditional Garnishes; Recipe 3: Mixed Melon, Lime & Coconut Agua Fresca; Recipe 4: Tres Leches & Strawberry Mexican Gelatin Dessert.
Tacos, Tacos, Tacos (Episode #212H)
KQED Life: Wed, Mar 25, 2015 -- 3:30 PM
This episode explores three very different, very authentic and very simple twists on Mexican tacos, one of Mexico's most iconic foods. Bricklayer-Style Beef Tacos; Lime-Rubbed Chicken Tacos with Corn Guacamole; Adobo Fish Tacos with Grilled Pineapple Salsa.
Middle Eastern Influences (Episode #111H)
KQED Life: Mon, Mar 23, 2015 -- 3:30 PM
Immigrants from Lebanon, Syria and Israel have left a tasty influence on Mexican cuisine over the years; this show looks at how and why they came to such a far-flung (but fascinating) country and what kind of legacy they've contributed - other than Frida Kahlo and Salma Hayek, of course. Recipes include: Tamarind Concentrate; Chicken with Tamarind, Apricots and Chipotle Sauce; White Rice with Toasted Angel Hair Pasta; Orange and Almond Flan.
Girls Just Wanna Have Fun (Episode #312H)
KQED Life: Fri, Mar 20, 2015 -- 3:30 PM
Pati invites a few of her girlfriends over for a much needed "girls' night in." But these girls are here to GRILL! Grilling isn't just a guy thing - Pati's got a great outdoor grill, and she's gonna put it to work by cooking up a mouth-watering menu of Mexican food with a BBQ twist. One of Pati's sisters shows up to help her mix some drinks too! Recipe 1: Honey Chipotle Ribs; Recipe 2: Spinning Top Cocktail; Recipe 3: Mango Guacamole with Grilled Tortilla Wedges; Recipe 4: Grilled Romaine & Red Bell Peppers with Ancho Chile Vinaigrette & Cheese.
Puebla: Food from a Colonial Jewel (Episode #211H)
KQED Life: Wed, Mar 18, 2015 -- 3:30 PM
Travel with Pati to the state of Puebla to see why it isn't just the site of the legendary Cinco de Mayo battle - it's also home to some of Mexico's most luscious, delectable culinary treats. Creamy Poblano Soup; Chicken Tinga; Glazed Santa Clara Cookies.
Cinnamon (Episode #110H)
KQED Life: Mon, Mar 16, 2015 -- 3:30 PM
Mexico is now the largest importer of cinnamon in the world - but how do they use it that's so special? Just how different is the Ceylon cinnamon used in Mexico from the Cassia cinnamon of Southeast Asia? This show looks at how cinnamon traveled from Asia to Mexico and how you use it in delicious foods today, like: Agua de Horchata, Amarillito Mole, Cinnamon Chochoyotes or Corn Masa Dumplings, Piggy Cinnamon and Piloncillo Cookies.
Mexitalian! (Episode #311H)
KQED Life: Fri, Mar 13, 2015 -- 3:30 PM
Pati has tons of fun in her kitchen creating a full menu featuring the perfect blend of Italian and Mexican cuisines, two styles that have managed to mingle in Mexican homes for centuries. Recipe 1: Fish over Fennel Salad with a Jalapeno and Olive Salsa; Recipe 2: Guajillo & Garlic Pasta; Recipe 3: Cucumber Martini. ?
Lip-Smacking Mexican Meal (Episode #210H)
KQED Life: Wed, Mar 11, 2015 -- 3:30 PM
By adding a few key Mexican ingredients to what you'd normally find in an all-American pantry and fridge, you get these to-die-for, lip-smacking dishes. Chicken a la Trash; Everyday Green Salad; Impossible Chocoflan.
Chorizo (Episode #109H)
KQED Life: Mon, Mar 9, 2015 -- 3:30 PM
Who doesn't love sausage? Chorizo, the Mexican version, is deep-burnt-reddish explosion of fresh, moist, exotically seasoned flavor. When it's fried, it becomes crisp and incredibly savory. This episode looks at the difference between Mexican chorizo sausage and its Spanish, Central American and South American cousins. Recipes include: Potato, Scallion and Chorizo Crispy Tacos; Warm Sweet Potato Salad with Chorizo; Mexican Pasta with Tomato Sauce, Chorizo and Fresh Cream.
Brunch at the Jinich House (Episode #310H)
KQED Life: Fri, Mar 6, 2015 -- 3:30 PM
Breakfast is Mexico's favorite meal, and it's also the Jinich family's favorite! It's Sunday, and Pati is up early in the kitchen as the rest of the family sleeps in. She's hard at work creating a full, three-course menu of some of her family's preferred Mexican breakfast dishes to enjoy 'round the table on a lazy morning. Recipe 1: Cafe de Olla: Spiced Sweet Mexican Coffee; Recipe 2: Mexican-Style Gravlax with Cilantro and Tequila; Recipe 3: Huevos Rancheros with Calabacitas (Zucchini); Recipe 4: Caballeros Pobres: Yucatan-Style French Toast.
Xochimilco: Cooking with Flowers (Episode #209H)
KQED Life: Wed, Mar 4, 2015 -- 3:30 PM
Pati takes you to Xochimilco, the legendary floating gardens of Mexico, and sprinkles a few flowers into some impressive but easy Mexican recipes. Squash Blossom Quesadillas; Hibiscus and Pecan Mole; Rose Petal, Marshmallow, Mango and Pistachio Ice Cream.
Mexican Brunch (Episode #108H)
KQED Life: Mon, Mar 2, 2015 -- 3:30 PM
A Mexican brunch is the perfect way to ease into the weekend. What kinds of recipes are truly Mexican but truly inspired, too? This episode looks at what a late breakfast/early lunch in Mexico might look like, and what recipes you can prepare in your own home. Those include: Rabo de Mestiza, Refied bean and Cheese Chimichangas, Mini Vanilla 'Garibaldis': Pound Cakes with Lime-Apricot Glaze and Sprinkles.