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Pati's Mexican Table Previous Broadcasts

Mexican Wine Country (Episode #705H)

KQED 9: Wed, Oct 17, 2018 -- 7:00 PM

People are traveling from all over the world to discover the new and exciting wine region of Valle de Guadalupe, where Pati samples some of the local wine varietals and catches up with old friends at one of the Valle's oldest wineries.

Repeat Broadcasts:

  • KQED 9: Thu, Oct 18, 2018 -- 1:00 AM

From Pueblo to City (Episode #605H)

KQED Plus: Wed, Oct 17, 2018 -- 8:30 AM

Pati spends a day with one of Oaxaca's best-known chefs and owner of Casa Oaxaca, Alex Ruiz. Alex takes Pati on a personal journey through his favorite market and family farm, showing her the Oaxaca that he knows and loves. In her kitchen, Pati creates some family friendly recipes inspired by her day with Alex and serves them to her son Juju. Meatballs in guajillo sauce; Arroz con chepil.

Baja Breakfast (Episode #704H)

KQED 9: Wed, Oct 10, 2018 -- 7:00 PM

In Valle De Guadalupe, Pati visits one of the legendary cooks in the area, Dona Esthela, whose restaurant is known for serving up one of the tastiest breakfasts in the world.

Repeat Broadcasts:

  • KQED 9: Thu, Oct 11, 2018 -- 1:00 AM

The Mezcal Trail (Episode #604H)

KQED Plus: Wed, Oct 10, 2018 -- 8:30 AM

Pati takes a drive to a region in Oaxaca known for producing some of the best mezcal in all of Mexico. She meets the producer of a small family-run operation and learns how mezcal is made, from field to bottle. Back home, she has a mezcal-inspired get together with a few close friends and serves a bountiful Mexican steak salad and Oaxacan sours made with mezcal. Mexican steak salad; Oaxacan sour.

Adventures In San Miguel (Episode #402H)

KQED 9: Sun, Oct 7, 2018 -- 10:00 AM

Pati is vacationing in San Miguel de Allende, which has lots of opportunities for rest and relaxation, but today she is here for one thing - FOOD! From street food to fine dining, San Miguel has always been one of Mexico's top culinary destinations. Pati is going to show us the highlights of the food scene, then she'll head back to the kitchen to cook up recipes that reflect the region.
Recipes: Fish with Plums, Pasilla and Tequila; Orange Blossom Rice with Pepitas; Chardonnay Mango Pecan Tart.

Pinata Party (Episode #313H)

KQED Plus: Sat, Oct 6, 2018 -- 4:00 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.

Ensenada's Epic Seafood (Episode #703H)

KQED 9: Wed, Oct 3, 2018 -- 7:00 PM

Pati eats her way through the port of Ensenada, a hub for seafood exportation where fresh fish is everywhere you look. She also visits the oldest bar in Baja, and originator of the margarita, Hussongs.

Repeat Broadcasts:

  • KQED 9: Thu, Oct 4, 2018 -- 1:00 AM

A Queen in the Land of the Gods (Episode #603H)

KQED Plus: Wed, Oct 3, 2018 -- 8:30 AM

Pati travels to the small town of Teotitlan de Valle to meet with one of the best cooks in Oaxaca, Abigail Mendoza. Abigail is opening her home to show Pati her dedication to preserving the pre-Hispanic techniques and recipes of her Zapotec ancestors. Back in Pati's kitchen, her experience with Abigail inspires recipes that feature few ingredients used in rustic Oaxacan ways, including chicken with oregano and garlic, grilled corn salad, and burnt milk ice cream. Oaxacan chicken with oregano and garlic; Grilled corn salad; Burnt milk ice cream with animal crackers.

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