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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Thu, 4/25 at 6:30 pm America/Chicago on Austin PBS Create
Honey glazed pork belly, arrachera and shrimp fried rice.
Fri, 4/26 at 12:30 am America/Chicago on Austin PBS Create
Honey glazed pork belly, arrachera and shrimp fried rice.
Sat, 4/27 at 1:00 pm America/Chicago on Austin PBS HDTV
A visit to Cenote Xocempich; horchata; sikil pak; fresh herbs masa corn tortillas.
Sat, 4/27 at 6:30 pm America/Chicago on Austin PBS Create
Roasted charred chicken; super greens green salad with oregano vinaigrette; sugar and cinnamon cookies.
Thu, 5/2 at 6:30 pm America/Chicago on Austin PBS Create
Wedding rice; ginger and pistachio guacamole.
Fri, 5/3 at 12:30 am America/Chicago on Austin PBS Create
Wedding rice; ginger and pistachio guacamole.
Fri, 5/3 at 11:00 pm America/Chicago on Austin PBS Create
The unique history of Los Mochis, a coastal city in the northern region of Sinaloa; street food; two taco recipes.
Fri, 5/3 at 11:30 pm America/Chicago on Austin PBS Create
Riding the first section of the El Chepe railway, from Los Mochis to El Fuerte; gourmet offerings from the train's restaurant; having a drink in the train's terrace; a breakfast based on Sinaloan classics.
Sat, 5/4 at 12:00 am America/Chicago on Austin PBS Create
A classic Sonoran-style meal includes carne asada and a whipped peanut buttercream and grape galette.
Sat, 5/4 at 12:30 am America/Chicago on Austin PBS Create
Exploring Baja California's culinary movement in Tijuana.