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Pati's Mexican Table Previous Broadcasts

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

KQED 9: Sun, Dec 31, 2017 -- 10:00 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.

Born in the Kitchen (Episode #301H)

KQED Plus: Sat, Dec 30, 2017 -- 4:00 PM

Pati travels to Mexico City to reconnect with her father and help him cook one of her favorite childhood meals: Huevos a la Mexicana. Back in her own kitchen, she'll use that visit as inspiration to cook a few dishes that she remembers fondly from childhood, and then passes on the tradition by cooking dessert with her youngest son, Juju. Recipe 1: Shredded Flank Steak with Potatoes in Green Salsa; Recipe 2: Mexican Rice with Prawns; Recipe 3: Orange Vanilla Flan.

Chachi's Champoton Kitchen (Episode #501H)

KQED 9: Wed, Dec 27, 2017 -- 7:00 PM

The Yucatan Peninsula is known for its vast jungles, underground cenotes, pristine beaches, ancient architecture and sensational food. With the help of local friends and chefs, Pedro Evia and David Cetina, Pati gets an inside look at Merida, the capital of Yucatan. Pati explores the forefronts of molecular gastronomy, botanas "bar snacks" like chaya empanadas filled with gooey Edam cheese at a cantina, family classics like mondongo stew at the market, and even foreign influences like Kibi. One thing is for sure, Merida is a food-lovers city.

Repeat Broadcasts:

  • KQED 9: Thu, Dec 28, 2017 -- 1:00 AM

Pati's Texican (Episode #302H)

KQED Plus: Wed, Dec 27, 2017 -- 8:30 AM

Inspired by her years living in Texas, Pati creates a series of dishes that combine her passion for Mexican cuisine and her favorite foods of America's Lone Star State. Her oldest son, Alan, who was born in Texas and is fully Tex-Mex, joins her in the kitchen. Recipe 1: Tex-Mex Chili; Recipe 2: Poblano, Bacon & Cheddar Skillet Corn Bread; Recipe 3: Mexican Chocolate Doughnuts.

History of Oaxaca Cuisine (Episode #602H)

KQED 9: Sun, Dec 24, 2017 -- 10:00 AM

Pati takes viewers on a deep dive into the history of Oaxaca cuisine from pre-Hispanic origins, to the introduction of Spanish techniques, and finally modern day movements. She starts by tasting ancestral recipes at the local market. Then, she meets up with a friend and historian who takes her to a restaurant, where they eat traditional Oaxaca recipes with a modern twist. She's going on a culinary adventure through time all in one day. Back in her kitchen, inspired by the tastes from that day, she shares new dishes that happen to be vegetarian with her friend and food editor Joe Yonan. Sweet potato and black bean tamales; Avocado, watercress and pecan salad.

More Than Just A Meal (Episode #613H)

KQED 9: Wed, Dec 20, 2017 -- 7:00 PM

In this episode, Pati makes a few family staples with recipes that have many different uses. Perfect for busy families on the go, these recipes can be set aside or kept in the fridge to use later in a variety of delicious meals. They're more than just a meal; they'll keep your family satisfied all week. Chipotle goat cheese spread; Cesina and creamy slaw ciabatta sandwich; Poblano rajas tuna melt.

Repeat Broadcasts:

  • KQED 9: Thu, Dec 21, 2017 -- 1:00 AM

Born in the Kitchen (Episode #301H)

KQED Plus: Wed, Dec 20, 2017 -- 8:30 AM

Pati travels to Mexico City to reconnect with her father and help him cook one of her favorite childhood meals: Huevos a la Mexicana. Back in her own kitchen, she'll use that visit as inspiration to cook a few dishes that she remembers fondly from childhood, and then passes on the tradition by cooking dessert with her youngest son, Juju. Recipe 1: Shredded Flank Steak with Potatoes in Green Salsa; Recipe 2: Mexican Rice with Prawns; Recipe 3: Orange Vanilla Flan.

One Day In Oaxaca (Episode #601H)

KQED 9: Sun, Dec 17, 2017 -- 10:00 AM

Pati shows viewers how to get the most out of one day in the city of Oaxaca. In 24 hours, she takes in the top sights, meets up with a local guide, goes to the market for lunch, and gives viewers a taste of the vibrant restaurant scene in one of the top culinary destinations in all of Mexico. In her kitchen, she recreates some of the things she had at the market and gives them some new uses. Tasajo torta with smokey guacamole; Nopalitos salad with pickled chipotle; Natilla with fresh berries.

Cheesy (Episode #612H)

KQED 9: Wed, Dec 13, 2017 -- 7:00 PM

An episode dedicated to one of the Jinich's favorite ingredients: cheese. In her kitchen, Pati cooks three mouthwatering cheesy recipes - one for each of her boys. In Oaxaca, Pati and her three sons visit a cheese producer to see how the famous Oaxacan cheese is made. Senor breakfast sandwich; Tres quesos chicken pasta; Bacon cheese dogs with avocado relish.

Repeat Broadcasts:

  • KQED 9: Thu, Dec 14, 2017 -- 1:00 AM

More Than Just A Meal (Episode #613H)

KQED Life: Wed, Dec 13, 2017 -- 3:30 PM

In this episode, Pati makes a few family staples with recipes that have many different uses. Perfect for busy families on the go, these recipes can be set aside or kept in the fridge to use later in a variety of delicious meals. They're more than just a meal; they'll keep your family satisfied all week. Chipotle goat cheese spread; Cesina and creamy slaw ciabatta sandwich; Poblano rajas tuna melt.

Repeat Broadcasts:

  • KQED 9: Thu, Dec 21, 2017 -- 1:00 AM

Adventures In San Miguel (Episode #402H)

KQED Life: Mon, Dec 11, 2017 -- 3:30 PM

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.

Juju's Chocolate-Covered Life (Episode #611H)

KQED Life: Sun, Dec 10, 2017 -- 3:30 PM

Pati spends the day with her youngest son, Juju. Juju is known for his obsession with chocolate. In this episode, they spend the day in the kitchen coming up with three delicious chocolate-loaded recipes: chocolate chocolate chunk banana bread, chocolate crepe tower, and an overloaded Mexican chocolate milkshake. Chocolate chocolate chunk banana bread; Chocolate crepe tower; Overloaded Mexican chocolate milkshake.

Cheesy (Episode #612H)

KQED Life: Fri, Dec 8, 2017 -- 3:30 PM

An episode dedicated to one of the Jinich's favorite ingredients: cheese. In her kitchen, Pati cooks three mouthwatering cheesy recipes - one for each of her boys. In Oaxaca, Pati and her three sons visit a cheese producer to see how the famous Oaxacan cheese is made. Senor breakfast sandwich; Tres quesos chicken pasta; Bacon cheese dogs with avocado relish.

Repeat Broadcasts:

  • KQED 9: Thu, Dec 14, 2017 -- 1:00 AM

Juju's Chocolate-Covered Life (Episode #611H)

KQED Life: Wed, Dec 6, 2017 -- 3:30 PM

Pati spends the day with her youngest son, Juju. Juju is known for his obsession with chocolate. In this episode, they spend the day in the kitchen coming up with three delicious chocolate-loaded recipes: chocolate chocolate chunk banana bread, chocolate crepe tower, and an overloaded Mexican chocolate milkshake. Chocolate chocolate chunk banana bread; Chocolate crepe tower; Overloaded Mexican chocolate milkshake.

Repeat Broadcasts:

  • KQED 9: Thu, Dec 7, 2017 -- 1:00 AM
  • KQED 9: Wed, Dec 6, 2017 -- 7:00 PM

Adventures In San Miguel (Episode #402H)

KQED Life: Mon, Dec 4, 2017 -- 3:30 PM

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.

How I Got to Now (Episode #610H)

KQED Life: Fri, Dec 1, 2017 -- 3:30 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.

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