Chef Pati Jinich introduces authentic Mexican flavors, colors and textures into American kitchens. Each episode features a single Mexican food, ranging from familiar ingredients like vanilla to mysterious grains used by the Aztecs. Season 8 explores simple and delectable dishes from both Mexico and the United States, including street food, a seafood feast, taco recipes, lobster recipes, and a breakfast based on Sinaloan classics.
Can't find the episode you're looking for?
Fri, 5/1 at 11:00 pm America/Chicago on Austin PBS Create
The Kentucky Bar, rumored to be the birthplace of the margarita, in Ciudad Juarez; burritos at Burritos El Compa.
Fri, 5/1 at 11:30 pm America/Chicago on Austin PBS Create
Preserved foods that sustained people during the Mexican Revolution; a family that has lived for generations at Hacienda de San Diego.
Sat, 5/2 at 12:00 am America/Chicago on Austin PBS Create
The food scene in Hermosillo, Sonora's capital, includes gigantic burritos at Dona Guille and a meat lover's feast at Mochomos; La Ruina brew park; Sonoran hot dogs.
Sat, 5/2 at 12:30 am America/Chicago on Austin PBS Create
The bold flavors and ingredients of Sonora inspire Pati Jinich to prepare her version of a true Sonoran feast in a rustic outdoor kitchen.
Sat, 5/2 at 12:00 pm America/Chicago on Austin PBS Create
The Kentucky Bar, rumored to be the birthplace of the margarita, in Ciudad Juarez; burritos at Burritos El Compa.
Sat, 5/2 at 12:30 pm America/Chicago on Austin PBS Create
Preserved foods that sustained people during the Mexican Revolution; a family that has lived for generations at Hacienda de San Diego.
Sat, 5/2 at 1:00 pm America/Chicago on Austin PBS HDTV
Visiting Gris in Tlatelolco to meet Gabriela Rojas and reflect on the neighborhood's tragic past; the rhythms and stories of danzón.
Sat, 5/2 at 1:00 pm America/Chicago on Austin PBS Create
The food scene in Hermosillo, Sonora's capital, includes gigantic burritos at Dona Guille and a meat lover's feast at Mochomos; La Ruina brew park; Sonoran hot dogs.
Sat, 5/2 at 1:30 pm America/Chicago on Austin PBS Create
The bold flavors and ingredients of Sonora inspire Pati Jinich to prepare her version of a true Sonoran feast in a rustic outdoor kitchen.
Sat, 5/2 at 6:30 pm America/Chicago on Austin PBS Create
Black bean tamales; pibil pork; orange and hibiscus flower water.
Sat, 5/2 at 10:30 pm America/Chicago on Austin PBS Create
The chefs and owners of Xokol restaurant in Guadalajara reconnect with their roots; chef Marin creates a drink and dessert inspired by his grandmother; chef Francisco Migoya makes a dessert.