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Pati's Mexican Table Previous Broadcasts

In Search of La Mixteca (Episode #608H)

KQED 9: Sun, Sep 29, 2019 -- 10:00 AM

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.

More Than Just A Meal (Episode #613H)

KQED Plus: Thu, Sep 26, 2019 -- 1:30 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.

New York (Episode #711H)

KQED 9: Tue, Sep 24, 2019 -- 7:00 PM

Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York, then she visits three Mexican-American chefs in the city who are using food as a way of pursuing their dreams in America, creating their own successful businesses, and honoring traditional Mexican recipes and ingredients.

Repeat Broadcasts:

  • KQED 9: Wed, Sep 25, 2019 -- 1:00 AM

The Art of Mole (Episode #607H)

KQED 9: Sun, Sep 22, 2019 -- 10:00 AM

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.

Ancient Yucatan with My Boys (Episode #506H)

KQED Plus: Sat, Sep 21, 2019 -- 4:00 PM

Pati's three sons are in Mexico and Pati wants them to experience the essence of the Yucatan. First stop, they climb the ancient ruins of Uxmal and discover how advanced the ancient Maya civilizations were. After an exhaustive exploration, the boys cool off in one of the thousands of hidden cenotes (swimming holes). To fill their bellies, the boys eat the best tamales they have ever tasted and the regions signature dish, cochinita pibil, which uses the ancient technique of cooking the meat with heated rocks buried underground.

Cheesy (Episode #612H)

KQED Plus: Thu, Sep 19, 2019 -- 1:30 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.

Los Cabos By Land & Sea (Episode #710H)

KQED 9: Tue, Sep 17, 2019 -- 7:00 PM

Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.

Repeat Broadcasts:

  • KQED 9: Wed, Sep 18, 2019 -- 1:00 AM

Women of Oaxaca (Episode #606H)

KQED 9: Sun, Sep 15, 2019 -- 10:00 AM

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.

Campeche - Tale of a Pirate City (Episode #505H)

KQED Plus: Sat, Sep 14, 2019 -- 4:00 PM

Join Pati as she explores Campeche, a bright beautiful colonial city defined by its history of piracy. The best place to gain an understanding of this vivacious fortified city is the market. Local gastronomic historian, Lolina Echeverria, unearths what makes Campeche so special, including tasting the best turkey panuchos in the Yucatan Peninsula. Pati also makes her way to the best restaurant in town, La Pigua to sample some of the regions treasures like pescado verde and grilled octopus.

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

KQED Plus: Thu, Sep 12, 2019 -- 1:30 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.

The Godmother of Cabo Cuisine (Episode #709H)

KQED 9: Tue, Sep 10, 2019 -- 7:00 PM

Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant. Edith uses recipes from locals to preserve the area's culture and history, so she takes Pati to the small town of Miraflores to experience the traditional dishes for herself.

Repeat Broadcasts:

  • KQED 9: Wed, Sep 11, 2019 -- 1:00 AM

From Pueblo to City (Episode #605H)

KQED 9: Sun, Sep 8, 2019 -- 10:00 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.

How I Got to Now (Episode #610H)

KQED Plus: Thu, Sep 5, 2019 -- 1:30 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.

Road Trippin' with Javier Plascencia (Episode #708H)

KQED 9: Tue, Sep 3, 2019 -- 7:00 PM

One of the region's most celebrated chefs, Javier Plascencia, gives Pati a tour of the Baja he knows and loves before they make their way to his newest restaurant, Jazamango.

Repeat Broadcasts:

  • KQED 9: Wed, Sep 4, 2019 -- 1:00 AM

The Mezcal Trail (Episode #604H)

KQED 9: Sun, Sep 1, 2019 -- 10:00 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.

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