Season 6
In each episode, Pati embarks upon an exciting and entertaining journey, where each dish serves as a point of departure into Mexico’s rich history and culture, Pati’s personal experiences, her family life, and her ongoing conversations with cooks in both Mexico and the US.

Pati makes flexible family staples: chipotle goat cheese spread and cesina sandwiches.
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More Than Just a Meal

Pati sees how cheese is made in Oaxaca, and makes three easy cheesy recipes.
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Cheesy

A treat for Pati’s son Juju: three chocolate-loaded Mexican recipes.
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Juju's Chocolate Covered Life

The full story of how Pati Jinich turned a passion for food into a career.
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How I Got to Now

Oaxaca Breakfast: Messy And Delicious
An Oaxacan art school inspires Pati’s breakfast of eggs in salsa martajada.
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Oaxaca Breakfast: Messy And Delicious

Inspired by the food of La Mixteca, Pati makes pescado agridulce and queso corn soup.
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In Search of La Mixteca

Pati makes mole verde with pork and beans, and almendrado with chicken.
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The Art of the Mole

Pati meets the Oaxacan women chefs and leaders, then cooks coloradito chicken.
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The Women of Oaxaca

Alex Ruiz takes Pati on a tour of the Oaxaca he knows and loves.
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From Puebla to City

Pati and friends enjoy a Mexican steak salad and sours made with mezcal.
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The Mezcal Trail

A Queen in the Land of the Gods
Pati meets Abigail Mendoza, who preserves rustic Oaxacan food techniques.
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A Queen in the Land of the Gods

Pati dives into Oaxaca’s food history, and makes vegetarian tamales and salad.
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History of Oaxaca Cuisine

Pati’s 24 hours in Oaxaca. Tasajo torta with smokey guacamole, Nopalitos chipotle salad.
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