Tijuana: Stories from the Border

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.

Pati's passion for travel doesn't stop with Mexico, she also has a soft spot for her travels in the USA. She'll put her Mexican spin on some regional American favorites to surprise her three sons.

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 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.

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.

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.

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.

This episode is all about Pati's boys - it's time for a little mother-son bonding. First, Pati takes Alan, Sami and Juju to their favorite place to have fun. Then for lunch, the boys will pick their favorite dishes that their mom makes. The only hitch? They have to give Pati a hand as she prepares each dish. Recipe 1: Alphabet Soup; Recipe 2: Molletes, Grilled Cheese & Bean Heroes; Recipe 3: Pico de Gallo Salsa; Recipe 4: Dulce de Leche (Cajeta) Cheesecake.