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Pati's Mexican Table Previous Broadcasts

Oaxaca Breakfast: Messy and Delicious (Episode #609H)

KQED Life: Wed, Nov 29, 2017 -- 3:30 PM

Pati visits the town of San Martin Tilcajete to meet Maria and Jacobo at their famous art school. There, she learns the ins and outs of their delicate alebrije making process and tastes an outrageously delicious liver and eggs meal prepared for the artists. In her kitchen, those eggs are an inspiration for an Oaxacan-themed breakfast. And because the art of San Martin is all about attention to detail, she's doing the opposite in her kitchen and preparing a meal for her boys with the theme of 'the messier the better.' Eggs in salsa martajada; Oaxaca-style refried beans; Pan de yema.

Good Morning, Mexico (Episode #401H)

KQED Life: Mon, Nov 27, 2017 -- 3:30 PM

Pati is on the road in San Miguel de Allende, Mexico, a pretty, tourist-friendly vacation town in the state of Guanajuato, known for its cobblestone streets, colonial architecture, art galleries and, of course, a wide range of delicious eats. This week, Alan, Sami and Juju have a break from school, so she and Dany brought them along! In this episode, the Jinich family has just arrived in San Miguel, and Pati has decided to kick off the week with a delicious breakfast. But first, she wants to introduce us to San Miguel.
Recipes: JuJu's Fruit Smoothie; Big Brunch Enchiladas; Black Beans from the Pot; Warm Nopalitos with Sauteed Corn and Guajillo.

In Search of La Mixteca (Episode #608H)

KQED Life: Fri, Nov 24, 2017 -- 3:30 PM

Pati travels to a region in Oaxaca known as La Mixteca and learns what makes the food and culture so unique. She meets up with Ixchel Ornellas, a chef, restaurant owner, and one of Mixteca's best cooks, who invites her on a personal tour of her city. Then, back in her kitchen, Pati creates new recipes based on that experience corn soup with queso and pescado agridulce. Corn soup with queso; Pescado agridulce.

How I Got to Now (Episode #610H)

KQED 9: Wed, Nov 22, 2017 -- 7:00 PM

People are always asking Pati how she turned a passion for food into a career. Over the years, she has told the story in bits in pieces but she has never told the full story. Throughout this episode, she'll explain where her passion for food started, what decisions led her to where she is today, and some of the twists and turns she took to get here. In Oaxaca, she meets a woman who moved from a small town, without any money or resources, to pursue her own dreams of building a food empire in one of the best culinary destinations in Mexico. Sopes; Caramelized pasilla brisket; Tiger pound cake.

Repeat Broadcasts:

  • KQED 9: Thu, Nov 23, 2017 -- 1:00 AM

The Art of Mole (Episode #607H)

KQED Life: Wed, Nov 22, 2017 -- 3:30 PM

Pati takes viewers on an in-depth exploration of all things mole. Oaxaca is known as the land of moles, and there are too many varieties to name. Through instruction in her kitchen and exploration while in Oaxaca, she's going to give viewers the basics of mole, some of its history and importance, and a few of her personal favorite recipes. Mole verde with pork and white beans; Almendrado with chicken.

A French Twist On Mexico (Episode #203H)

KQED Life: Mon, Nov 20, 2017 -- 3:30 PM

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 #605H

KQED Life: Sun, Nov 19, 2017 -- 3:30 PM

Women of Oaxaca (Episode #606H)

KQED Life: Fri, Nov 17, 2017 -- 3:30 PM

Pati meets with women chefs, business owners and leaders of society, exploring the role of women in Oaxaca and their influence on the customs and cuisine. In her kitchen, she cooks recipes that she learned from Oaxacan women including coloradito chicken and a mashed potato cazuela. Then, she ends with a favorite of the women in her family, a milky and luscious chocolatey dessert. Coloradito chicken; Mashed potato cazuela; Almond and chocolate leche cake.

Oaxaca Breakfast: Messy and Delicious (Episode #609H)

KQED 9: Wed, Nov 15, 2017 -- 7:00 PM

Pati visits the town of San Martin Tilcajete to meet Maria and Jacobo at their famous art school. There, she learns the ins and outs of their delicate alebrije making process and tastes an outrageously delicious liver and eggs meal prepared for the artists. In her kitchen, those eggs are an inspiration for an Oaxacan-themed breakfast. And because the art of San Martin is all about attention to detail, she's doing the opposite in her kitchen and preparing a meal for her boys with the theme of 'the messier the better.' Eggs in salsa martajada; Oaxaca-style refried beans; Pan de yema.

Repeat Broadcasts:

  • KQED 9: Thu, Nov 16, 2017 -- 1:00 AM

Episode #605H

KQED Life: Wed, Nov 15, 2017 -- 3:30 PM

School Lunch with a Mexican Twist (Episode #202H)

KQED Life: Mon, Nov 13, 2017 -- 3:30 PM

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 #603H

KQED Life: Sun, Nov 12, 2017 -- 3:30 PM

Naturally Vegetarian Mexican (Episode #213H)

KQED Plus: Sat, Nov 11, 2017 -- 4:00 PM

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.

Episode #604H

KQED Life: Fri, Nov 10, 2017 -- 3:30 PM

In Search of La Mixteca (Episode #608H)

KQED 9: Wed, Nov 8, 2017 -- 7:00 PM

Pati travels to a region in Oaxaca known as La Mixteca and learns what makes the food and culture so unique. She meets up with Ixchel Ornellas, a chef, restaurant owner, and one of Mixteca's best cooks, who invites her on a personal tour of her city. Then, back in her kitchen, Pati creates new recipes based on that experience corn soup with queso and pescado agridulce. Corn soup with queso; Pescado agridulce.

Repeat Broadcasts:

  • KQED 9: Thu, Nov 9, 2017 -- 1:00 AM

Episode #603H

KQED Life: Wed, Nov 8, 2017 -- 3:30 PM

Classic Mexican Food Battles (Episode #201H)

KQED Life: Mon, Nov 6, 2017 -- 3:30 PM

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).

Episode #601H

KQED Life: Sun, Nov 5, 2017 -- 3:30 PM

Tacos, Tacos, Tacos (Episode #212H)

KQED Plus: Sat, Nov 4, 2017 -- 4:00 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.

Episode #602H

KQED Life: Fri, Nov 3, 2017 -- 3:30 PM

The Art of Mole (Episode #607H)

KQED 9: Wed, Nov 1, 2017 -- 7:00 PM

Pati takes viewers on an in-depth exploration of all things mole. Oaxaca is known as the land of moles, and there are too many varieties to name. Through instruction in her kitchen and exploration while in Oaxaca, she's going to give viewers the basics of mole, some of its history and importance, and a few of her personal favorite recipes. Mole verde with pork and white beans; Almendrado with chicken.

Repeat Broadcasts:

  • KQED 9: Thu, Nov 2, 2017 -- 1:00 AM

Episode #601H

KQED Life: Wed, Nov 1, 2017 -- 3:30 PM

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