Pati's Mexican Table

In Tucson, Pati learns the basics of artisan bread-making from one of America’s best bakers, Don Guerra of Barrio Bakery.

Pati spends a day in Sonora’s capital, Hermosillo, visiting some of the city’s best culinary destinations.

Pati experiences two important Sonoran culinary traditions. First, on the coast in Bahía Kino, local fishermen receive “the blessing” from a woman from the Seri tribe.

Pati learns that carne asada goes way beyond grilled meat in Sonora. It’s an important weekly ritual that brings the whole family together.

Sonoran wheat has shaped the cuisine of the entire Mexican north and is a staple of Sonoran cuisine. Pati tours one of Hermosillo’s oldest flour mills.

Pati travels to Sonora’s coast on Sea of Cortez, where local legend Toño Contreras gives her tour including shellfish on beach, his restaurant Mariscos El Rey, & his home kitchen.

Pati makes three classic Sonoran recipes, each one a meal in itself — a fish special called pescado zarandeado, a rich stew called gallina pinta, and a tasty dirty rice with clams.

As Pati travels with her TV production crew through Mexico’s vast state of Sonora, she’s inspired by the bold flavors and ingredients.

Pati is inspired by Sonora’s “northern flavors” where the hot, arid desert lends itself to hearty & surprising recipes. She makes traditional tamales with corn, chiles, and cheese.