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PATI’S MEXICAN TABLE: Season 6

Airs Saturdays, Feb. 10-24 & March 31-May 26 & June 23, 2018 at 3 p.m. on KPBS TV

Pati goes to the market with one Oaxaca’s best-known chefs and owner of Casa ...

Credit: Courtesy of WETA

Above: Pati goes to the market with one Oaxaca’s best-known chefs and owner of Casa Oaxaca, Alex Ruiz.

PATI'S MEXICAN TABLE is the Emmy-and James Beard-nominated series from acclaimed chef and cookbook author Pati Jinich.

Pati opens her home in Washington, D.C. to share the fascinating and nuanced cuisine that nurtured her childhood in Mexico, and takes us along on her excursions in her native country to meet the people, see the places, and hear the legends behind the food.

Season 6 follows Pati to one of the most traveled and talked about regions in all of Mexico, the vibrant and beautiful state of Oaxaca.

PATI'S MEXICAN TABLE: Season 6: Preview

Season 6 follows Pati to one of the most traveled and talked about regions in all of Mexico, the vibrant and beautiful state of Oaxaca. Known for its unique, rich, layered and flavorful cuisine, Oaxaca is truly one of Mexico’s greatest culinary destinations.

Known for its unique, rich, layered and flavorful cuisine, Oaxaca is truly one of Mexico’s greatest culinary destinations.

In each episode, Pati goes on an adventure: exploring local markets and restaurants, traveling to remote villages in search of pre-Hispanic recipes, and cooking with some of the most celebrated chefs in the country.

Photo credit: Courtesy of WETA

Pati travels to the small town of Teotitlan de Valle to meet with one of the best cooks in Oaxaca, Abigail Mendoza. Abigail opens her home to show Pati her dedication to preserving the pre-Hispanic techniques and recipes of her Zapotec ancestors (Season 6 - episode 3).

From chocolates and cheeses to moles and mezcal, she tastes her way through the very best of what Oaxaca has to offer.

Photo credit: Courtesy of WETA

Oaxacan sour made with mezcal (Season 6 - episode 4).

Back in her kitchen, Pati draws on those experiences to come up with simple, family-friendly Oaxacan-inspired recipes that are sure to be a hit in any kitchen.

EPISODE GUIDE:

Episode 1: “One Day In Oaxaca” airs Saturday, Feb. 10 at 3 p.m. - Pati shows viewers how to get the most out of one day in the city of Oaxaca.

In 24 hours, she takes in the top sights, meets up with a local guide, goes to the market for lunch, and gives viewers a taste of the vibrant restaurant scene in one of the top culinary destinations in all of Mexico.

In her kitchen, she recreates some of the things she had at the market and gives them some new uses.

RECIPES: Tasajo torta with smokey guacamole; Nopalitos salad with pickled chipotle; Natilla with fresh berries.

One Day in Oaxaca

Pati shows us how to get the most out of one day in the city of Oaxaca. On this episode, in 24 hours, she takes in the top sights, meets up with a local guide, goes to the market for lunch, and gives us a taste of the vibrant restaurant scene in one of the top culinary destinations in all of Mexico. In her kitchen, she recreates some of the things she had at the market and gives them some new uses.

Episode 2: “History Of Oaxaca Cuisine” airs Saturday, Feb. 17 at 3 p.m. - Pati takes viewers on a deep dive into the history of Oaxaca cuisine from pre-Hispanic origins, to the introduction of Spanish techniques, and finally modern day movements.

She starts by tasting ancestral recipes at the local market. Then, she meets up with a friend and historian who takes her to a restaurant, where they eat traditional Oaxaca recipes with a modern twist. She's going on a culinary adventure through time all in one day.

Back in her kitchen, inspired by the tastes from that day, she shares new dishes that happen to be vegetarian with her friend and food editor Joe Yonan.

RECIPES: Sweet potato and black bean tamales; Avocado, watercress and pecan salad.

History of Oaxaca Cuisine

Pati goes on a culinary adventure through the history of Oaxaca, Mexico's cuisine, from its pre-Hispanic origins, to the introduction of Spanish techniques, and modern day movements.

Episode 3: “A Queen In The Land Of the Gods” airs Saturday, Feb. 24 at 3 p.m. - Pati travels to the small town of Teotitlan de Valle to meet with one of the best cooks in Oaxaca, Abigail Mendoza.

Abigail is opening her home to show Pati her dedication to preserving the pre-Hispanic techniques and recipes of her Zapotec ancestors.

Back in Pati's kitchen, her experience with Abigail inspires recipes that feature few ingredients used in rustic Oaxacan ways, including chicken with oregano and garlic, grilled corn salad, and burnt milk ice cream.

RECIPES: Oaxacan chicken with oregano and garlic; Grilled corn salad; Burnt milk ice cream with animal crackers

A Queen in the Land of Gods

Pati travels to the small town of Teotitlan de Valle to visit one of Oaxaca's best cooks, Abigail Mendoza. Abigail opens her home to Pati to show her pre-Hispanic techniques and recipes of her Zapotec ancestors.

Episode 4: “The Mezcal Trail” airs Saturday, March 31 at 3 p.m. - Pati takes a drive to a region in Oaxaca known for producing some of the best mezcal in all of Mexico.

She meets the producer of a small family-run operation and learns how mezcal is made, from field to bottle.

Back home, she has a mezcal-inspired get together with a few close friends and serves a bountiful Mexican steak salad and Oaxacan sours made with mezcal.

RECIPES: Mexican steak salad; Oaxacan sour

The Mezcal Trail

Pati takes a drive out to a region of Oaxaca that is producing some of the best mezcal in all of Mexico. She learns how mezcal is made, from field to bottle, while visiting a family run small-batch operation.

Episode 5: “From Pueblo To City” airs Saturday, April 7 at 3 p.m. - Pati spends a day with one of Oaxaca’s best-known chefs and owner of Casa Oaxaca, Alex Ruiz.

Alex takes Pati on a personal journey through his favorite market and family farm, showing her the Oaxaca that he knows and loves.

In her kitchen, Pati creates some family friendly recipes inspired by her day with Alex and serves them to her son Juju.

RECIPES: Meatballs in guajillo sauce; Arroz con chepil

From Pueblo to City

One of Oaxaca's most famous chefs Alex Ruiz, owner of Casa Oaxaca, shows Pati the Oaxaca he knows and loves. A personal journey that begins in favorite market and ends in a big celebratory dinner on his family farm.

Episode 6: “Women Of Oaxaca” airs Saturday, April 14 at 3 p.m. - Pati meets with women chefs, business owners and leaders of society, exploring the role of women in Oaxaca and their influence on the customs and cuisine.

In her kitchen, she cooks recipes that she learned from Oaxacan women including coloradito chicken and a mashed potato cazuela.

Then, she ends with a favorite of the women in her family, a milky and luscious chocolatey dessert.

RECIPES: Coloradito chicken; Mashed potato cazuela; Almond and chocolate leche cake

Women of Oaxaca

Pati dedicates the sixth episode of Season 6 to exploring the influence the women of Oaxaca have on the region's cuisine and customs.

Episode 7: “The Art Of Mole” airs Saturday, April 21 at 3 p.m. - Pati takes viewers 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 viewers the basics of mole, some of its history and importance, and a few of her personal favorite recipes.

RECIPES: Mole verde with pork and white beans; Almendrado with chicken

The Art of Mole

Pati learns some of the secrets to Oaxaca's legendary Moles from one of the region's foremost Mole masters, Celia Florian.

Episode 8: “In Search Of La Mixteca” airs Saturday, April 28 at 3 p.m. - 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.

RECIPES: Corn soup with queso; Pescado agridulce

In Search of La Mixteca

Pati travels to the little-known La Mixteca region of Oaxaca, where she meets up with chef and restaurant owner Ixchel Ornellas. One of La Mixteca's best cooks, Ixchel takes Pati on a personal tour of her city to show her what makes the food and culture so unique.

Episode 9: “Oaxaca Breakfast: Messy And Delicious” airs Saturday, May 5 at 3 p.m. - 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 an Oaxacan-themed breakfast. And because the art of San Martin is all about attention to detail, she’s doing the opposite in her kitchen and preparing a meal for her boys with the theme of ‘the messier the better.’

RECIPES: Eggs in salsa martajada; Oaxaca-style refried beans; Pan de yema

Oaxaca Breakfast: Messy And Delicious

In the town of San Martin Tilcajete, Oaxaca, Pati visits a famous art school to see the the ins and outs of their delicate alebrije making process and taste the outrageously good eggs prepared for all at the school. In her kitchen, those eggs are an inspiration for a Oaxacan-themed breakfast.

Episode 10: “How I Got To Now” airs Saturday, May 12 at 3 p.m. - People are always asking Pati how she turned a passion for food into a career. Over the years, she has told the story in bits in pieces but she has 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.

In Oaxaca, she meets a woman who moved from a small town, without any money or resources, to pursue her own dreams of building a food empire in one of the best culinary destinations in Mexico.

RECIPES: Sopes; Caramelized pasilla brisket; Tiger pound cake

How I Got to Now

People are always asking Pati how she turned a passion for food into a career. 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.

Episode 11: “Juju’s Chocolate-Covered Life” airs Saturday, May 19 at 3 p.m. - Pati spends the day with her youngest son, Juju. Juju is known for his obsession with chocolate.

In this episode, they spend the day in the kitchen coming up with three delicious chocolate-loaded recipes: chocolate chocolate chunk banana bread, chocolate crepe tower, and an overloaded Mexican chocolate milkshake.

Juju's Chocolate-Covered Life

Pati's youngest son, Juju, is known for his obsession with chocolate. In this episode, Pati spends the day with him in the kitchen coming up with three delicious chocolate-loaded recipes.

Episode 12: “Cheesy” airs Saturday, May 26 at 3 p.m. - An episode dedicated to one of the Jinich’s favorite ingredients: cheese. In her kitchen, Pati cooks three mouthwatering cheesy recipes – one for each of her boys.

In Oaxaca, Pati and her three sons visit a cheese producer to see how the famous Oaxacan cheese is made.

RECIPES: Señor breakfast sandwich; Tres quesos chicken pasta; Bacon cheese dogs with avocado relish

Cheesy

In this episode, Pati and her three sons visit a cheese producer in Oaxaca to see how the famous Oaxacan cheese is made. When she returns to her kitchen, Pati cooks three mouthwatering cheesy recipes – one for each of her boys.

Episode 13: “More Than Just A Meal” airs Saturday, June 23 at 3 p.m. - In this episode, Pati makes a few family staples with recipes that have many different uses.

Perfect for busy families on the go, these recipes can be set aside or kept in the fridge to use later in a variety of delicious meals.

They’re more than just a meal; they’ll keep your family satisfied all week.

RECIPES: Chipotle goat cheese spread; Cesina and creamy slaw ciabatta sandwich; Poblano rajas tuna melt

More Than Just a Meal

In this episode, Pati makes a few family staples with recipes that have many different uses. These recipes can be set aside or kept in the fridge to use later in a variety of delicious meals.

VISIT PATI ONLINE:

Read her blog, check out her cookbook, and get recipes from the series.

CONNECT WITH PATI:

Pati Jinich is on Facebook, Pinterest, Instagram, and you can follow @PatiJinich on Twitter.

Photo credit: Courtesy of WETA

PATI'S MEXICAN TABLE is the Emmy-and James Beard-nominated series from acclaimed chef and cookbook author Pati Jinich. Season 6 follows Pati to one of the most traveled and talked about regions in all of Mexico, the vibrant and beautiful state of Oaxaca.

Distributed by American Public Television

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