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S6 E2: History of Oaxaca Cuisine

History of Oaxaca Cuisine

The history of Oaxaca cuisine from pre-Hispanic origins, to the introduction of Spanish techniques, and modern day movements. Featuring ancestral recipes at the local market; eating traditional Oaxaca recipes with a modern twist; and preparing vegetarian dishes. Recipes include sweet potato and black bean tamales; and avocado, watercress and pecan salad.

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A Local’s Tour of Culiacán

Pati visits Culiacan, the capital of the state of Sinaloa. Founded in 1531, Culiacan is the center of trade for produce, meat, and fish and the locals pride themselves on the produce cultivated from the land and nearby sea. Pati's guide is celebrated chef and culinary ambassador Miguel Taniyama. Miguel gives Pati a local's tour of the best markets, street food stands, and restaurants, meeting friends and family along the way. In her kitchen, Pati creates recipes inspired by the experience.

  • 2021-01-16T08:30:00-08:00
    KCET Create

Pati's Mexican Table

  • 2021-01-22T02:00:00-08:00
    KCET-HD

South by South of the Border with Vivian Howard

Pati welcomes dear friend and fellow public television chef and host Vivian Howard to her kitchen. In this south of the border meets southern food experience, Pati and Vivian will cook a couple of their classic recipes for each other, looking for connections in cultures and food.

  • 2021-01-23T08:30:00-08:00
    KCET Create

Pati's Mexican Table

  • 2021-01-29T02:00:00-08:00
    KCET-HD

Pati's Mexican Table

  • 2021-02-05T02:00:00-08:00
    KCET-HD

Pati's Mexican Table

  • 2021-02-12T02:00:00-08:00
    KCET-HD