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.
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Tue, 4/21 at 11:00 am America/Chicago on Austin PBS Create
Chef and historian Maru Toledo preserves Jalisco's regional recipes; the influence of hacienda culture; a family who built their legacy on tequila and agave use a new crop, blueberries, to create more jobs and opportunities for women.
Tue, 4/21 at 3:00 pm America/Chicago on Austin PBS Create
Chef and historian Maru Toledo preserves Jalisco's regional recipes; the influence of hacienda culture; a family who built their legacy on tequila and agave use a new crop, blueberries, to create more jobs and opportunities for women.
Wed, 4/22 at 2:00 am America/Chicago on Austin PBS Create
Chef and historian Maru Toledo preserves Jalisco's regional recipes; the influence of hacienda culture; a family who built their legacy on tequila and agave use a new crop, blueberries, to create more jobs and opportunities for women.
Thu, 4/23 at 6:30 pm America/Chicago on Austin PBS Create
Colada black beans; pibil picadillo; chunky tomato and habanero salsa; salbutes.
Fri, 4/24 at 12:30 am America/Chicago on Austin PBS Create
Colada black beans; pibil picadillo; chunky tomato and habanero salsa; salbutes.
Sat, 4/25 at 1:00 pm America/Chicago on Austin PBS HDTV
Talking about art with photographer Nuria Lagarde; author Laura Esquivel reflects on magical realism; celebrating how art and identity shape Mexico City's creative soul.
Sat, 4/25 at 6:30 pm America/Chicago on Austin PBS Create
Motuleno eggs; habanero table salsa; eggs scramble with chaya and scallions; panque de queso.
Sat, 4/25 at 10:30 pm America/Chicago on Austin PBS Create
Chef and historian Maru Toledo preserves Jalisco's regional recipes; the influence of hacienda culture; a family who built their legacy on tequila and agave use a new crop, blueberries, to create more jobs and opportunities for women.
Tue, 4/28 at 11:00 am 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.
Tue, 4/28 at 3:00 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.
Wed, 4/29 at 2:00 am 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.