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Pati's Mexican Table Previous Broadcasts

Chorizo (Episode #109H)

KQED Life: Tue, Apr 30, 2013 -- 10:30 AM

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.

Mexican Brunch (Episode #108H)

KQED Life: Thu, Apr 25, 2013 -- 10:30 AM

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.

Mexican Picnic (Episode #107H)

KQED Life: Tue, Apr 23, 2013 -- 10:30 AM

What's on the menu at a typical Mexican picnic? Are some foods, like hot dogs and hamburgers, universal? Turn your backyard into a little slice of Mexico by tweaking some old standbys. Recipes include: Ancho Chile Mexican Hamburgers with Lime Alioli, Yucatan-Style Pickled Onion Potato Salad, Garabato Cookies.

Hibiscus Flower (Episode #106H)

KQED Life: Thu, Apr 18, 2013 -- 10:30 AM

In Mexico, it's not uncommon to find both food and water deliciously flavored with hibiscus flower. Commonly known as jamaica, it has an intensely herbal, fruity taste. This episode shows us some of the places you can buy it in the US, then shares recipes that include: Jamaica Water, Jamaica infused Steak Tacos, Spinach Salad with Jamaica Vinaigrette and Caramelized Pecans, Jamaica Popsicles.

Convent Food (Episode #105H)

KQED Life: Tue, Apr 16, 2013 -- 10:30 AM

Aren't convents supposed to be austere, dull places? In Mexico, everything's a little more colorful - including the food of Catholic nuns. Delicious, labor-intensive mole is probably the most well known food to come out of the convents, but this show explores some slightly easier recipes, including: Picadillo Empanadas of the Immaculate Conception, White rice and Poblano Rajas Casserole, Flourless Almond and Porto Cake.

Tomatillos (Episode #104H)

KQED Life: Thu, Apr 11, 2013 -- 10:30 AM

Meet the tomatillo - this small, plump, green fruit was a favorite of the Aztecs and stars in any number of Mexican dishes today. Its tart flavor is worlds apart from the taste of tomatoes, but is just as juicy and unforgettable. This episode shows you where to find tomatillos, how to cook with them, and tips and tricks for creating amazing dishes. Recipes include: Salsa Verde with Avocado and Cheese; Chicken in Tomatillo, Chipotle and Brown Sugar Sauce; Tomatillo and Lime Jam.

Avocado (Episode #103H)

KQED Life: Tue, Apr 9, 2013 -- 10:30 AM

This episode shows us how to pick and prime the perfect avocado, then walks some great recipes: Avocado and Hearts of Palm Chop Chop Salad, Steak and Avocado Sandwich on Crusty Bread, Toasted Coconut and Avocado Ice Cream, Avocado Martini.

Foods of the Mexican Revolution (Episode #102H)

KQED Life: Thu, Apr 4, 2013 -- 10:30 AM

If you're fighting a war, how do you cook food on the run? What sort of meals can you make around ranches, porches, and rustic bonfires? What might Pancho Villa or Emiliano Zapata have eaten? This episode looks at the culinary legacy of the Mexican Revolution, with recipes that include: Cowboy 'Charro' Beans, Chilorio Burritas, Chunky Guacamole, Sweet Anise Ropes or 'Rosquitas'.

Quesadillas (Episode #101H)

KQED Life: Tue, Apr 2, 2013 -- 10:30 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.

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TV Technical Issues

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    • KQED TV All Channels: Planned outage late Fri/early Sat 1/14 midnight-2am

      All KQED television channels will be off the air late Friday/early Saturday 1/14 beginning at midnight for approximately two hours to perform maintenance and upgrades to our electrical system. These improvements will help KQED maintain and continue our broadcast service to the community. We will return to our regularly scheduled programs as soon as work […]

    • Wed 12/28: KQET DT25 Over the Air signal restored

      UPDATE: signal was restored apx 6pm (DT25.1 through 25.3) We are aware that our transmitter servicing the Watsonville/Monterey/Salinas area, KQET, is off the air. Engineers are on their way from San Francisco to check it out. Estimated time for repairs not yet known.

    • Planned KQET (DT25) outage: early Sun 12/18 apx 1am

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To view previous issues and how they were resolved, go to our TV Technical Issues page.

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