Pati's Mexican Table

Gualberto "Weber" Elizondo surprised his family when his grilling hobby turned him into a local celebrity and internet sensation. Pati gets an exclusive look into his famous back patio where he and his family treat her to cabrito con salsa and short ribs. Meanwhile, chef Chuy Villareal of Cara De Vaca wants the world to know that the north of Mexico isn't just carne asada.

Don't complain, don't ask for the bathroom, and definitely don't ask for salt. On the Rio Ramos, two sisters have taken a shack that serves one dish, traditional cortadillo stew, and made it a must-visit restaurant. Just watch out for their parrot. And about 10 minutes down the road in the town of Allende is another restaurant that uses traditional stews in their famous empalmes.

Much like the deep and bitter divide of Salsa Roja vs Salsa Verde, the state of Nuevo León is divided between two pro soccer teams: Los Tigres and Los Rayados. Pati tries the food at each stadium with stars from each team to be the judge of who wins in the battle of tortas and tacos.

Irving Quiroz wrote the ultimate guidebook to Mexican breadmaking. Now, he invites Pati to his workshop in Monterrey to learn his tricks and tips for making perfectly crunchy traditional campechanas. Then, she meets his former student, Chuy Elizondo, who is crafting one of the hottest brunch spots in town in an unexpected place: an auto body shop.

The Garza family invites Pati to a once-a-year tradition at their vineyard to help the community make piloncillo the traditional way. It takes everyone to help stir because once you start, you can't stop. Then we're off to the oasis of Nuevo León, the lush Bustamante magic town, where we meet three sisters who own a famous panaderia and make pan semita in adobe ovens. Oh, and pizza too!

Gaby Molinar owns Huerto Urbano, an urban farm dedicated to developing ways to farm in Nuevo León's harsh conditions and provide Monterrey's restaurants and families with nutritious, diverse local ingredients. Her husband also happens to be one of the great pioneers of culinary innovation in Monterrey and owner of the famed restaurant, Pangea. He has a heart-to-heart with Pati.

Cantinas have historically been bars that act as men's clubs where men come together to drink, eat and be merry. Or sing about their broken hearts. Pati meets with local author and cantina historian David Canales, who takes her to two different styles of cantinas in Monterrey to have a taste of the food - and their stories. Then she tries some of the best tacos in town.

Pati visits local BBQ champion Luis Rivas to taste his Mexican take on Texas-style BBQ. Then she visits his family's orange grove where she learns about the "orange belt" town of Linares and experiences a traditional carne asada - complete with the classic norteño dish, cabrito. Then we're off to learn how the original Glorias candies are made.

Chef Hugo Guajardo researches around the state of Nuevo León to find the best ingredients and recipes. He takes Pati to where he sources his carne seca - a family-owned restaurant that has perfected the art of drying meat. Then, she has lunch at El Jonuco where she tries his spin on local delicacies and learns the secret to his famed charred chicken.

Pati's new mountain climber friends take her on an adventure to see the mountains up close and personal. Then they grab a quick elote snack dressed in wild norteño ways - a concoction popular with the climbers. Later, Pati connects with four top chefs in the area and invites them to a carne asada in the backdrop of the gorgeous Sierra Madre mountains.