Chef Pati Jinich introduces authentic Mexican flavors, colors and textures into American kitchens. Each episode features a single Mexican food, ranging from familiar ingredients like vanilla to mysterious grains used by the Aztecs. Season 8 explores simple and delectable dishes from both Mexico and the United States, including street food, a seafood feast, taco recipes, lobster recipes, and a breakfast based on Sinaloan classics.
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Fri, 5/17 at 12:30 am America/Chicago on Austin PBS Create
Colada black beans; pibil picadillo; chunky tomato and habanero salsa; salbutes.
Sat, 5/18 at 1:00 pm America/Chicago on Austin PBS HDTV
The basics of artisan bread baking; a trip to Sonora, Mexico, to see where Sonoran wheat originates; creating recipes using wheat flour.
Sat, 5/18 at 6:30 pm America/Chicago on Austin PBS Create
Motuleno eggs; habanero table salsa; eggs scramble with chaya and scallions; panque de queso.
Thu, 5/23 at 6:30 pm America/Chicago on Austin PBS Create
Pickled onion with fire roasted chilies and garlic; pork belly taco; chorizo black rice; jicama and greens salad with honey citrus vinaigrette.
Fri, 5/24 at 12:30 am America/Chicago on Austin PBS Create
Pickled onion with fire roasted chilies and garlic; pork belly taco; chorizo black rice; jicama and greens salad with honey citrus vinaigrette.
Sat, 5/25 at 1:00 pm America/Chicago on Austin PBS HDTV
The food scene in Hermosillo, Sonora's capital, includes gigantic burritos at Dona Guille and a meat lover's feast at Mochomos; La Ruina brew park; Sonoran hot dogs.
Sat, 5/25 at 6:30 pm America/Chicago on Austin PBS Create
Black bean tamales; pibil pork; orange and hibiscus flower water.
Thu, 5/30 at 6:30 pm America/Chicago on Austin PBS Create
A visit to Cenote Xocempich; horchata; sikil pak; fresh herbs masa corn tortillas.
Fri, 5/31 at 12:30 am America/Chicago on Austin PBS Create
A visit to Cenote Xocempich; horchata; sikil pak; fresh herbs masa corn tortillas.