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People are always asking Pati how she turned a passion for food into a career. Over the years, she's told the story in bits and pieces but she's never told the full story. Throughout this episode, she'll explain where her passion for food started, what decisions led her to where she is today, and some of the twists and turns she took to get here.
Pati visits the town of San Martin Tilcajete to meet Maria and Jacobo at their famous art school. There, she learns the ins and outs of their delicate alebrije making process and tastes an outrageously delicious liver and eggs meal prepared for the artists. In her kitchen, those eggs are an inspiration for a Oaxacan-themed breakfast.
Pati travels to a region in Oaxaca known as La Mixteca and learns what makes the food and culture so unique. She meets up with Ixchel Ornellas, a chef, restaurant owner, and one of Mixteca's best cooks, who invites her on a personal tour of her city. Then, back in her kitchen, Pati creates new recipes based on that experience: corn soup with queso and pescado agridulce.
Pati takes us on an in-depth exploration of all things mole. Oaxaca is known as the land of moles, and there are too many varieties to name. Through instruction in her kitchen and exploration while in Oaxaca, she's going to give us the basics of mole, some of its history and importance, and a few of her personal favorite recipes.