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, 9/4 at 6:30 pm America/Chicago on Austin PBS Create
Mole verde with pork and white beans; almendrado with chicken.
Fri, 9/5 at 12:30 am America/Chicago on Austin PBS Create
Mole verde with pork and white beans; almendrado with chicken.
Sat, 9/6 at 6:30 pm America/Chicago on Austin PBS Create
The unique food and culture of La Mixteca; corn soup with queso; pescado agridulce.
Sat, 9/6 at 10:30 pm America/Chicago on Austin PBS Create
Edith Jimenez uses recipes from locals in Miraflores to preserve the culture and history of Los Cabos.
Tue, 9/9 at 11:00 am America/Chicago on Austin PBS Create
Reeling in the catch of the day from the Sea of Cortez, then grilling it on the beach.
Tue, 9/9 at 3:00 pm America/Chicago on Austin PBS Create
Reeling in the catch of the day from the Sea of Cortez, then grilling it on the beach.
Wed, 9/10 at 2:00 am America/Chicago on Austin PBS Create
Reeling in the catch of the day from the Sea of Cortez, then grilling it on the beach.
Thu, 9/11 at 6:30 pm America/Chicago on Austin PBS Create
An Oaxacan-themed breakfast includes eggs in salsa martajada, Oaxaca-style refried beans and pan de yema.
Fri, 9/12 at 12:30 am America/Chicago on Austin PBS Create
An Oaxacan-themed breakfast includes eggs in salsa martajada, Oaxaca-style refried beans and pan de yema.
Sat, 9/13 at 1:00 pm America/Chicago on Austin PBS HDTV
Sweet lime roasted chicken with broccolini; honey habanero rice with peas; lemons, honey and basil agua fresca.
Sat, 9/13 at 6:30 pm America/Chicago on Austin PBS Create
Pati Jinich talks about her passion for food and how her career came to be; sopes; caramelized pasilla brisket; tiger pound cake.