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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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.
Thu, 4/30 at 6:30 pm America/Chicago on Austin PBS Create
Pickled onion with fire roasted chilies and garlic; pork belly taco; chorizo black rice; jicama and greens salad with honey citrus vinaigrette.
Fri, 5/1 at 12:30 am America/Chicago on Austin PBS Create
Pickled onion with fire roasted chilies and garlic; pork belly taco; chorizo black rice; jicama and greens salad with honey citrus vinaigrette.
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.