Pati's Mexican Table Season 2
Season Two opens with Pati in a Lucha Libre (Mexican wrestling) ring, launching into a premier episode on dishes that have provoked food debates over the years, such as “red vs. green enchilada sauce” or “polvorones vs. Mexican wedding cookies.” This begins a season where Pati takes a much deeper look into the nuances of Mexican cuisine. Her main destination is the state of Puebla, one of Mexico’s main culinary hubs. A journey through its colonial capital takes us to the birthplace of many of Mexico’s most iconic dishes. Pati also goes back to Mexico City to visit the legendary floating gardens of Xochimilco, which leads to learning about the Mexican art of cooking with flowers. This season also welcomes a select group of special guests, including superstars of both modern and traditional Mexican cuisine.
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Pati's Mexican Table
2011 / TV-GSeason Two opens with Pati in a Lucha Libre (Mexican wrestling) ring, launching into a premier episode on dishes that have provoked food debates over the years, such as “red vs. green enchilada sauce” or “polvorones vs. Mexican wedding cookies.” This begins a season where Pati takes a much deeper look into the nuances of Mexican cuisine. Her main destination is the state of Puebla, one of Mexico’s main culinary hubs. A journey through its colonial capital takes us to the birthplace of many of Mexico’s most iconic dishes. Pati also goes back to Mexico City to visit the legendary floating gardens of Xochimilco, which leads to learning about the Mexican art of cooking with flowers. This season also welcomes a select group of special guests, including superstars of both modern and traditional Mexican cuisine.
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Pati's Mexican Table Season 2 Full Episode Guide
Forget soy and tofu; these are authentic Mexican recipes where produce, fruits and vegetables are naturally the stars.
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This episode explores three very different, very authentic and very simple twists on Mexican tacos, one of Mexico’s most iconic foods.
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Travel with Pati to the state of Puebla to see why it isn’t just the site of the legendary Cinco de Mayo battle — it’s also home to some of Mexico’s most luscious, delectable culinary treats.
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By adding a few key Mexican ingredients to what you’d normally find in an all-American pantry and fridge, you get these to-die-for, lip-smacking dishes.
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Pati takes you to Xochimilco, the legendary floating gardens of Mexico, and sprinkles a few flowers into some impressive but easy Mexican recipes.
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This episode puts a twist on tequila by using it in a number of tasty, savory and sweet recipes sure to impress special guests. Mixologist extraordinaire Derek Brown shows Pati how to make one of his signature cocktails, and she uses tequila to ignite a main dish.
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The breakfast of your dreams, prepared by Pati and her sister Alisa. This episode includes both quick, simple dishes and ones meant for a deliciously messy morning feast.
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These home-style dishes are a staple at the small restaurants known as “fondas” in Mexico — and delicious inspiration for busy cooks in American homes today. Make them once, and they’ll become easy to make but special treats in your own kitchen.
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Fun, kid-friendly and (mostly!) finger-food that you’d find at a children’s party in Mexico, adapted for American parties at home.
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Simple, easy, home-style cuisine that you’d find in just about any Mexican home, recreated for the American kitchen. This meal was my favorite “everyday” meal growing up in Mexico, and one I regularly make for my own family today. I am proud to share the steps so that you can enjoy it too.
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A tasty look at the way French cuisine has historically influenced modern Mexican cooking, and simple techniques any American cook can manage with impressive results.
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The same foods that parents pack into a hearty school lunch in Mexico are perfect for school lunchtime in America. These dishes are so tasty and filling, even grownups will want to take them to work.
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Jump into a Lucha Libre ring and experience the kind of fighting spirit that fuels a great love of Mexican food. These classic recipes provoke heated discussions in Mexico, but are perfectly tasty regardless of which twist on ingredients you prefer.
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