Cantinas have historically been bars where men gather to drink and sing about their broken hearts. Historian David Canales takes Pati to historic locations. Then she tries the best tacos in town.
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Pati is in the magic town of Maní to learn about something sacred to the Mayans - bees and honey. A group of women who protect the endangered Melipona, a stingless bee native to Yucatán, invites her to join in a Mayan energy cleansing ritual.
Pati's climber friends take her on an adventure to the Sierra Madre mountains, followed by a quick elote snack. Later, Pati connects with four top chefs for a carne asada with a mountain backdrop.
Spiced sweet Mexican coffee; Mexican-style gravlax with cilantro and tequila; huevos rancheros with zucchini; Yucatan-style French toast.
The Garza family invites Pati to their vineyard to help the community make piloncillo - and it's hard work! Then, in the magic town of Bustamante, three sisters make traditional bread in adobe ovens.
Colada black beans; pibil picadillo; chunky tomato and habanero salsa; salbutes.
Pea soup with basil and mint crema.
Edam cheese potato galette; tequila and lime flat iron steak tips.
Sweet lime roasted chicken with broccolini; honey habanero rice with peas; lemons, honey and basil agua fresca.
Wedding rice; ginger and pistachio guacamole.
Roasted charred chicken; super greens salad with oregano vinaigrette; sugar and cinnamon cookies.
Honey glazed pork belly, arrachera and shrimp fried rice.
Red tacos with queso fresco and piquin salsa verde; piquin salsa verde; hash, corn, chorizo and eggs.
Pati explores the streets of Yucatán's capital, Mérida. She tries the best tacos in Mérida at Wayan'e. The aroma of freshly made cookies lures her to Dondé Fabric, where their globitos and bizcochitos are an important part of Mérida's mornings.
In Tekit The Capital of the Guayabera Pati encounters a tale of sons going against their father's wishes to follow their own path. Pati meets a farmer's son who went against his father to build a family business making the iconic Guayabera shirts.
Pati arrives in Motul, a town in the history books for Yucatán's once thriving henequén industry and for the egg dish Huevos Motuleños. Pati meets Doña Evelia, who put Motul back on the map with her world-famous recipe.
Pati visits Chef Wilson Alonzo in his hometown of Halachó to prepare a traditional Cochinita Pibil in an underground pit. Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking.
Cherry tomato jam with red wine and scallions; citrus chicken with carrots and baby potatoes; bell peppers, cucumbers and chickpea salad; vanilla custard.
Homemade corn tortillas; cheese basket tacos; tacos al pastor with garnishes; achiote adobo; chile de arbol and tomatillo quick salsita.
Fish with plums, pasilla and tequila; orange blossom rice with pepitas; chardonnay mango pecan tart.
JuJu's fruit smoothie; big brunch enchiladas; black beans from the pot; nopalitos with sauteed corn and guajillo.
Watermelon, tomatillo and mozzarella skewers with mint-agave syrup; red pozole with garnishes; mixed melon, lime and coconut agua fresca; tres leches and strawberry Mexican gelatin dessert.
Honey chipotle ribs; spinning top cocktail; mango guacamole with grilled tortilla wedges; grilled romaine and red bell peppers with ancho chili vinaigrette and cheese.
Fish over fennel salad with a jalapeno and olive salsa; guajillo and garlic pasta; cucumber martini.
Spiced sweet Mexican coffee; Mexican-style gravlax with cilantro and tequila; huevos rancheros with zucchini; Yucatan-style French toast.
Michelada bar; crab, cucumber and jicama salad; papa rellenas with avocado sauce; beef barbacoa sliders; drunken salad.
In Yaxunah, Pati discovers Yucatán's league of their own. She joins the Amazonas, a softball team of indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen.
An ingredient Pati constantly uses is salt and Yucatán has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Felipe Perez takes Pati to the pink lakes where the salt is produced.
No trip to Yucatán is complete without seeing a beautiful cenote, natural freshwater pools in caves. To learn more about Mayan communities, Pati visits Cenote Xocempich with lawyer Zoila Cen, who has dedicated her career to helping Mayan people.
Chef Hugo Guajardo researches the best of Nuevo León's ingredients. He and Pati visit a family-owned restaurant that has perfected the art of drying meat. Then, she tries his famed charred chicken.
Cantinas have historically been bars where men gather to drink and sing about their broken hearts. Historian David Canales takes Pati to historic locations. Then she tries the best tacos in town.
Pati visits BBQ champion Luis Rivas to taste his Mexican take on Texas-style BBQ, and he hosts a traditional carne asada at his family's orange grove. Then Pati learns how Glorias candies are made.
Pati returns to Mérida to meet sisters, Delia and Maria Elide, who love to cook and laugh and are famous for recados - pastes of spices and aromatic herbs that season Yucatecan foods. In Uxmal, she learns about ingredients that make recados unique.
Temozón is the birthplace of Yucatán's signature smoked meat Carne Ahumada and everyone in town claims to have a relative who invented it. Pati strolls around town to try different versions of Carne Ahumada.
Michelada bar; crab, cucumber and jicama salad; papa rellenas with avocado sauce; beef barbacoa sliders; drunken salad.
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Irving Quiroz wrote the book on Mexican bread. Pati visits his workshop for his secret to making the perfect campechana, then meets Chuy Elizondo, owner of one of the hottest brunch spots in town.
Gaby Molinar owns Huerto Urbano, an urban farm dedicated to providing Monterrey with nutritious, diverse local ingredients. And her husband is one of the region's greatest culinary pioneers.
Two sisters made a little shack on the Rio Ramos into a must-visit restaurant known for one dish: cortadillo stew. Down the road, another restaurant uses traditional stews in their famous empalmes.
Gualberto "Weber" Elizondo surprised his family when his grilling hobby turned him into a local celebrity and internet sensation. Meanwhile, chef Chuy Villareal of Cara De Vaca wants the world to know that the north of Mexico isn't just carne asada.
The Garza family invites Pati to their vineyard to help the community make piloncillo - and it's hard work! Then, in the magic town of Bustamante, three sisters make traditional bread in adobe ovens.
Nuevo León is divided between two pro soccer teams: Los Tigres and Los Rayados. Pati tries the food at each stadium with the teams' stars to determine who wins in the battle of tortas vs tacos.
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