Limandy

1. Quesadillas

2011-04-02

Pati’s Mexican Table Season 9 explores one of Mexico’s largest states: Sonora. Pati travels the rugged, stunning terrain of the Sonoran desert to the sparkling, bountiful Sea of C…

2. Foods of the Revolution

2011-04-09

If you’re fighting a war, how do you cook food on the run? What sort of meals can you make around ranches, porches, and rustic bonfires? What might Pancho Villa or Emiliano Zapata…

3. Avocado

2011-04-16

This episode shows us how to pick and prime the perfect Mexican avocado, then walks us through three great recipes. As a bonus, she learns how to make an avocado martini from one …

4. Tomatillos

2011-04-23

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 t…

5. Convent Food

2011-04-30

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 probabl…

6. Hisbiscus Flowers or Jamaica

2011-05-07

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 epis…

7. Mexican Picnic

2011-05-14

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 stan…

8. Mexican Brunch

2011-05-21

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/earl…

9. Chorizo

2011-05-28

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 incred…

10. Cinnamon

2011-06-04

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 Cas…

11. Middle Eastern Influences

2011-06-11

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)…

12. Vanilla

2011-06-18

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 Ve…

13. Wrapped Treats

2011-06-25

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 …