Pati's Mexican Table » Season One

Episode 113: Wrapped Treats

patiadmin — Sat, 25 Jun 2011 11:30:00 +0000

Mexicans have been wrapping and cooking food in leaves for a long time, and this episode will look at the reasons why. It will also share three scrumptious dishes you can make in your own kitchen with the wrapping method and with three different kids of wrappers! We’ll also look at some shortcuts and tips for cooking wrapped foods in your own kitchen, as opposed to the traditional method of digging a pit or steaming them in an enormous pot.

Episode 112: Vanilla

patiadmin — Sat, 18 Jun 2011 11:30:00 +0000

Vanilla only comes in a bottle, right? Oh, it’s a bean!? Where on earth do I find vanilla beans and then how do I cook with them? Do I crack them open? Wait, vanilla comes from Veracruz, Mexico–not Madagascar!? This episode will explain all of that, plus share a few amazing vanilla-infused recipes, including:

Episode 111: Middle Eastern Influences

patiadmin — Sat, 11 Jun 2011 11:30:00 +0000

Immigrants from Lebanon, Syria and Israel have left a tasty influence on Mexican cuisine over the years; this show will look at how they came to such a far-flung (but fascinating) country and what kind of legacy they’ve contributed–other than Frida Kahlo and Salma Hayek, of course.

Episode 110: Cinnamon

patiadmin — Sat, 04 Jun 2011 11:30:00 +0000

Mexico is now the largest importer of cinnamon in the world–but how do they use it that’s so special? Just how different is the Ceylon or True cinnamon used in Mexico from the Cassia cinnamon of Southeast Asia?

Episode 109: Chorizo

patiadmin — Sat, 28 May 2011 11:30:00 +0000

Who doesn’t love sausage? Chorizo, the Mexican version, is a deep-burnt-reddish explosion of fresh, moist, exotically seasoned flavor. When it’s fried, it becomes crisp and incredibly savory. This episode will look at the difference between Mexican chorizo sausage and its Spanish, Central American and South American cousins.

Episode 108: Mexican Brunch

patiadmin — Sat, 21 May 2011 11:30:00 +0000

A Mexican brunch is the perfect way to ease into the weekend. What kinds of recipes are truly Mexican but truly inspired, too? This episode will look at what a late breakfast/early lunch in Mexico might look like, and what recipes you can prepare in your own home.

Episode 107: Mexican Picnic

patiadmin — Sat, 14 May 2011 11:30:00 +0000

What’s on the menu at a typical Mexican picnic? Are some foods, like hot dogs and hamburgers, universal? Turn your backyard into a little slice of Mexico by tweaking some old standbys. Learn how not only Mexican food has been adapted outside of Mexico, but also how American dishes have been transformed in Mexico.

Episode 106: Hibiscus Flowers or Jamaica

patiadmin — Fri, 06 May 2011 11:30:00 +0000

In Mexico, it’s not uncommon to find both food and water deliciously flavored with hibiscus flowers. Commonly known as Jamaica, it has an intensely herbal, fruity taste. This episode will show us some of the places you can buy it in the US, then share recipes that include:

Episode 105: Convent Food

patiadmin — Sat, 30 Apr 2011 11:30:00 +0000

Aren’t convents supposed to be austere, dull places? In Mexico, everything’s a little more colorful–including the food of Catholic nuns. Delicious, labor-intensive mole is probably the most well known food to come out of the convents, but this show will explore some slightly easier, but just as tasty.

Episode 104: Tomatillos

patiadmin — Sat, 23 Apr 2011 11:30:00 +0000

Meet the tomatillo–this small, plump, green fruit was a favorite of the Aztecs and stars in any number of Mexican dishes today. Its tart flavor is worlds apart from the taste of tomatoes, but is just as juicy and unforgettable. This episode will show you where to find tomatillos, how to cook with them, and tips and tricks for creating amazing dishes.