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
Quesadillas (Episode #101H)
KQED 9: Sat, Jul 30, 2011 -- 8:30 AM
Quesadillas - the perfect marriage of heaven and earth, where the basic, simple tortilla meets the ecstasy of cheese. If you can find the right cheese, that is. So, where do you find great Mexican cheeses in the US? If you can't find queso Oaxaca or manchego, what can you use instead? What about Monterey Jack or cheddar as a substitute? Would it shock you to know that you don't technically need to stuff cheese inside for it to qualify as an authentic Mexican quesadilla? This episode looks at Mexican quesadillas prepared three completely different ways, including: Sincronizadas with Flour Tortillas, Oaxaca-style Mushroom Quesadillas, Plantain and Refried Bean Quesadillas, Guajillo Chile Salsa.
Wrapped Treats (Episode #113H)
KQED 9: Sat, Jul 23, 2011 -- 8:30 AM
Mexicans have been wrapping and cooking their food in leaves for a long time. This episode looks at the reasons why, and at some shortcuts and tips for cooking wrapped foods in your own kitchen, as opposed to the traditional method of digging a pit or steaming them in an enormous pot. Recipes include: Baked Pork Tenderloin in Banana Leaves, Grilled Caramelized Plantains in Aluminum Foil, Blackberry Tamales Callejeros.
Vanilla (Episode #112H)
KQED 9: Sat, Jul 16, 2011 -- 8:30 AM
Vanilla only comes in a bottle, right? Oh, it's a bean!? Where on earth do I find vanilla beans and then how do I cook with them? Do I crack them open or something? Wait, vanilla comes from Veracruz, Mexico - not Madagascar!? This episode explains all of that, plus shares a few amazing vanilla-infused recipes, including Toritos (Aperitif with Peanuts, Rum and Vanilla), Grilled Shrimp and Pineapple Salad with Sauteed Vanilla Vinaigrette, Grandma Lali's Floating Island Dessert.
Middle Eastern Influences (Episode #111H)
KQED 9: Sat, Jul 9, 2011 -- 8:30 AM
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.
Cinnamon (Episode #110H)
KQED 9: Sat, Jul 2, 2011 -- 8:30 AM
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.