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.
Quesadillas (#101H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
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.
Tacos, Tacos, Tacos (#212H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
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.
- KQED Life: Tue, Dec 24, 2013 -- 10:30am email reminder
Foods of the Mexican Revolution (#102H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
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'.
Naturally Vegetarian Mexican (#213H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Forget soy and tofu; these are authentic Mexican recipes where produce, fruits and vegetables are naturally the stars. Zucchini Soup with Tortilla Crisps; Cactus Paddle Tostadas; Fluffy Plantain and Pecan Bread.
- KQED Life: Thu, Dec 26, 2013 -- 10:30am email reminder
Avocado (#103H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
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.
Convent Food (#105H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
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.
- KQED Life: Mon, Dec 30, 2013 -- 10:30am email reminder
Hibiscus Flower (#106H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
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.
- KQED Life: Tue, Dec 31, 2013 -- 10:30am email reminder
Vanilla (#112H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
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.
- KQED Life: Wed, Jan 1, 2014 -- 3:30pm email reminder
Classic Mexican Food Battles (#201H) Duration: 26:44 STEREO TVG (Secondary audio: DVI)
Jump into a Lucha Libre ring and experience the kind of fighting spirit that fuels a great love of Mexican food. These classic recipes provoke heated discussions in Mexico, but are perfectly tasty regardless of which twist on ingredients you prefer. Enchiladas in Red Tomato Sauce; Tampico-Style Steak Combo; Mexican Wedding Cookies (Polvorones).
Wrapped Treats (#113H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
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.
School Lunch with a Mexican Twist (#202H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
The same foods that parents pack into a hearty school lunch in Mexico are perfect for school lunchtime in America. These dishes are so tasty and filling, even grownups will want to take them to work! Street-Style Cut-Up Fruits and Vegetables; Ham and Cheese Torta Sandwiches; Juju's Birthday Cake (with a Brownie Twist).
Episode #301H Duration: 26:46 STEREO TVG
- KQED Life: Sun, Jan 12, 2014 -- 3:30pm email reminder
A French Twist On Mexico (#203H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
A tasty look at the way French cuisine has historically influenced modern Mexican cooking, and simple techniques any American cook can manage with impressive results. Snapper in a Poblano Chile Sauce; Blissful Corn Torte; Cajeta Crepes with Toasted Pecans.
Episode #302H Duration: 26:46 STEREO TVG
- KQED Life: Sun, Jan 19, 2014 -- 3:30pm email reminder
Easy Comfort Food (#204H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Simple, easy, home-style cuisine that you'd find in just about any Mexican home, recreated for the American kitchen. This meal was Pati's favorite "everyday" meal growing up in Mexico, and one she regularly makes for her own family today. She's proud to share the steps so that you can enjoy it, too! Dressed-up Chicken Milanesa; Chayote Squash and Pickled Onion Salad; Chunky Chipotle Mashed Potatoes.
- KQED Life: Fri, Jan 24, 2014 -- 3:30pm email reminder
Episode #303H Duration: 26:46 STEREO TVG
- KQED Life: Sun, Jan 26, 2014 -- 3:30pm email reminder
Mexican-Style Kids' Party (#205H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Fun, kid-friendly and (mostly!) finger food that you'd find at a children's party in Mexico, adapted for American parties at home. A special guest shows up to make dessert! Crazy Corn; Chicken Flautas; Chocolate and Cajeta Cupcakes.
- KQED Life: Fri, Jan 31, 2014 -- 3:30pm email reminder