Pati's Mexican Table

Pati visits Culiacán, the capital of the state of Sinaloa. Culiacán is the center of trade for produce, meat, and fish and the locals pride themselves on the produce cultivated from the land and nearby sea. Pati's guide is celebrated chef and culinary ambassador Miguel Taniyama.

Altata is a small coastal town with stretches of beautiful beaches. Pati meets locals and chefs as the town embarks on a journey to reinvent itself from sleepy fishing village to tourist destination. She takes a boat ride to sample fresh oysters right from the water and visits restaurants serving fresh seafood. At home, Pati prepares a seafood feast based on the bountiful waters of the Altata Bay.

Pati welcomes dear friend and fellow public television chef and host Vivian Howard to her kitchen. In this south of the border meets southern food experience, Pati and Vivian will cook a couple of their classic recipes for each other, looking for connections in cultures and food.

Pati heads to Los Mochis, a coastal city in the northern region of Sinaloa that was founded by Americans in the late eighteenth century. After learning its unique history and getting an incredibly delicious tour of the street food, Pati returns to her kitchen to create two mouth-watering taco recipes that take her right back to those street stands in Los Mochis.

Mazatlán has overcome a troubling and complicated history to become Sinaloa's number one destination. In this episode, Pati meets up with two close friends, chefs Luis Osuna and Zahie Tellez, both of whom witnessed the evolution of Mazatlán firsthand.

Pati travels to the northern part of Sinaloa and the town of El Fuerte, one of Mexico's "Pueblos Mágicos" or magic towns. After a walking tour and a stop at the Hotel Posada Hidalgo to try their famous cauques, a local type of langoustine, Pati creates a few lobster recipes in her kitchen inspired by the experience.

Pati travels into the mountains of Sinaloa to the tiny village of Jinetes, a place that appears to be stuck in time. Miles and miles removed from civilization, they've managed to preserve their customs and recipes for generations. Pati is the first visitor to come learn from their culinary traditions and they've prepared a feast fit for the occasion.

Originally conceived as a trade route linking cattle markets in Kansas City to the nearest Pacific Ocean port in Mexico, which is Topolobampo. Today the El Chepe railway is a historic passenger train that connects the city of Los Mochis to Chihuaha. In this episode, Pati will ride the first section of the train's journey - from Los Mochis to El Fuerte.

Mocorito is a quiet, colorful colonial town known for one of Sinaloa's most beloved recipes: a slow-simmered pork dish called chilorio. Pati visits the home of Victoria Gonzalez, a cook known for having one of the best chilorio recipes in town.

Pati meets with local restaurant owner Carmen and helps her cook one of Sinaloa's most iconic recipes: pescado zarandeado. Then, she travels south to the tiny fishing village of Las Barras, where she meets a fisherman who catches percebes, a tiny crustacean considered a delicacy in the region.

Known as "Mexico's Bread Basket," Sinaloa produces nearly half of the meat and produce consumed in all of Mexico. In this episode Pati travels the countryside - to farms and fisheries to get an up-close look at the wealth of resources Sinaloa has to offer.

Pati visits home cooks and iconic restaurants all over Sinaloa, sampling some of the state's most iconic dishes. Delicious destinations include fish chicharron with a master fish butcher in Maviri, to a rustic pan de mujer with a family of bread makers in Altata, to one of the most famous restaurants in Mazatlán, Cuchupetas.

In this special episode, Pati travels north of the border to Tucson, Arizona, a city that claims to have the best miles of Mexican food anywhere in the world. She visits restaurants and meets local chefs, trying to get a deeper understanding of what Mexican food in America truly is.