More Than Just A Meal

A visit to the small town of Teotitlan de Valle to meet cook Abigail Mendoza. Abigail shares her dedication to preserving the pre-Hispanic techniques and recipes of her Zapotec ancestors. Recipes include Oaxacan chicken with oregano and garlic; grilled corn salad; and burnt milk ice cream with animal crackers.

The best mezcal in all of Mexico is explored. Featuring a small family-run operation; and learning how mezcal is made. Recipes include Mexican steak salad and Oaxacan sours.

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.

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.

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. Recipes include Mole verde with pork and white beans, and Almendrado with chicken.