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How I Got to Now

How I Got to Now

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Pati's Mexican Table

Oaxaca Breakfast: Messy And Delicious

Season 6 Episode 609

In San Martin Tilcajete, Pati meets Maria and Jacobo at their famous art school. There, Pati learns their process making delicate carved creatures – alebrije - and tastes a delicious liver and eggs meal prepared for the artists. In Pati’s kitchen, an Oaxacan-themed breakfast: Eggs in salsa martajada, Oaxaca-style refried beans, and Pan de yema.

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Texas BBQ in the Orange Belt
26:46
Pati checks out Texas style BBQ in Mexico.
Cantina Culture and the Morning After?
26:46
Pati stops by to two very different style Cantinas in Monterrey.
Pioneering From Farm to Table
26:46
Pati learns how Monterrey is exploring farm-to-table efforts.
The Magic of Piloncillo
26:46
The Garza family invites Pati and the whole community to help make Piloncillo.
Maestros Del Pan
26:46
Pati learns how to make traditional campechanas and rich conos de crema.
The World Cup of Tacos
26:46
Pati tries the food at each Nuevo León pro soccer stadium with stars from each team.
Sisters, Stew, and Sass
26:46
Pati heads to two must-visit restaurants serving traditional stews.
The Fire Kings
26:46
Pati visits with Gualberto Elizondo, “Weber,” and chef Chuy Villareal of Cara De Vaca.
Quiero más Tacos
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26:46
Pati celebrates the beloved taco and creates a pair inspired by the best in Jalisco.
Double Vallarta
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26:46
Pati gets an insider’s tour of one of Mexico’s most popular beach destinations.
The Heart of Tequila
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26:46
In Tequila, Pati follows the spirit-making process from agave field to tasting table.
Getting to Your Roots
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26:45
Pati visits chefs who are reconnecting with their roots, and makes an acclaimed desert.
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