Pati explores the vibrant streets of Yucatan's capital, Merida, in search of its flavors. She tries "the best tacos in Merida" at Wayan'e. The aroma of freshly made cookies lures her to Donde Fabric, where their globitos and bizcochitos are an important part of Merida's mornings. She has sorbet at a shop run by the same family for generations and tastes a unique Yucatecan liqueur at Casa D'Aristi.Recipes in Pati's Kitchen: Pea Soup with Basil and Mint Crema

Pati explores the vibrant streets of Yucatan's capital, Merida, in search of its flavors. She tries "the best tacos in Merida" at Wayan'e. The aroma of freshly made cookies lures her to Donde Fabric, where their globitos and bizcochitos are an important part of Merida's mornings. She has sorbet at a shop run by the same family for generations and tastes a unique Yucatecan liqueur at Casa D'Aristi.Recipes in Pati's Kitchen: Pea Soup with Basil and Mint Crema

Pati returns to her hometown, Mexico City, and joins historian Erika Zuniga to trace its history from Templo Mayor to Bellas Artes, with a stop for churros at the legendary El Moro. Later, she meets journalist Enrique Acevedo at Central de Abastos, the world's busiest market, where they share delicious tacos de lengua and reflect on the city's vibrant present and future.

Pati returns to her hometown, Mexico City, and joins historian Erika Zuniga to trace its history from Templo Mayor to Bellas Artes, with a stop for churros at the legendary El Moro. Later, she meets journalist Enrique Acevedo at Central de Abastos, the world's busiest market, where they share delicious tacos de lengua and reflect on the city's vibrant present and future.

Pati explores the vibrant streets of Yucatan's capital, Merida, in search of its flavors. She tries "the best tacos in Merida" at Wayan'e. The aroma of freshly made cookies lures her to Donde Fabric, where their globitos and bizcochitos are an important part of Merida's mornings. She has sorbet at a shop run by the same family for generations and tastes a unique Yucatecan liqueur at Casa D'Aristi.Recipes in Pati's Kitchen: Pea Soup with Basil and Mint Crema

Pati visits Chef Wilson Alonzo in his hometown of Halacho to prepare a traditional Cochinita Pibil in an underground pit. They begin at the local market to source ingredients. Then Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking and isn't shy to correct him. The final product is a meal that captures Yucatan's history in every bite.Recipes in Pati's Kitchen: Colada Black Beans; Pibil Picadillo; Chunky Tomato and Habanero Salsa; Salbutes

Pati visits Chef Wilson Alonzo in his hometown of Halacho to prepare a traditional Cochinita Pibil in an underground pit. They begin at the local market to source ingredients. Then Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking and isn't shy to correct him. The final product is a meal that captures Yucatan's history in every bite.Recipes in Pati's Kitchen: Colada Black Beans; Pibil Picadillo; Chunky Tomato and Habanero Salsa; Salbutes

Pati visits Xochimilco's canals to learn about the ancient chinampas Pati visits Xochimilco's canals to learn about the ancient chinampas and their modern-day preservation. In a traditional smoke kitchen, and their modern-day preservation. In a traditional smoke kitchen, Chef Raul Jimenez prepares pipian verde and discusses conservation. Chef Raul Jimenez prepares pipian verde and discusses conservation. She later joins Francisco Salvador and Omar Espinoza, who work to She later joins Francisco Salvador and Omar Espinoza, who work to protect the endangered axolotl, and ends the day at Francisco's home, protect the endangered axolotl, and ends the day at Francisco's home, to reflect on local resilience over a meal of chile relleno. to reflect on local resilience over a meal of chile relleno.

Pati visits Xochimilco's canals to learn about the ancient chinampas Pati visits Xochimilco's canals to learn about the ancient chinampas and their modern-day preservation. In a traditional smoke kitchen, and their modern-day preservation. In a traditional smoke kitchen, Chef Raul Jimenez prepares pipian verde and discusses conservation. Chef Raul Jimenez prepares pipian verde and discusses conservation. She later joins Francisco Salvador and Omar Espinoza, who work to She later joins Francisco Salvador and Omar Espinoza, who work to protect the endangered axolotl, and ends the day at Francisco's home, protect the endangered axolotl, and ends the day at Francisco's home, to reflect on local resilience over a meal of chile relleno. to reflect on local resilience over a meal of chile relleno.

Pati visits Chef Wilson Alonzo in his hometown of Halacho to prepare a traditional Cochinita Pibil in an underground pit. They begin at the local market to source ingredients. Then Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking and isn't shy to correct him. The final product is a meal that captures Yucatan's history in every bite.Recipes in Pati's Kitchen: Colada Black Beans; Pibil Picadillo; Chunky Tomato and Habanero Salsa; Salbutes

Pati's family is the perfect example of cultures colliding - Mexican and American. The happy result is the creation of unique and tasty recipes in the kitchen on a daily basis. In this episode, Pati dives deep into the blending of these cultures and comes up with some classic American recipes with a delicious Mexican twist. Of course, the meeting of Mexican and American cultures is happening in small towns and big cities all over America, too! Pati will also take us to a local restaurant where she'll get the story, and taste the results of, their unique Mex-American story.Recipe 1: Mexican Crab Cakes with Jalapeno Aioli; Recipe 2: Foolproof Pizza Dough; Recipe 3: Pizza Sauce; Recipe 4: Poblano, Corn and Zucchini Pizza; Recipe 5: Carne Asada and Cebollitas Pizza; Recipe 6: Chorizo Hamburgers.