Pati heads to the coastal city of Champotón, located an hour south of Campeche. She meets her friend Chachi at the local market to gather groceries for a family dinner at Hacienda Niop. After tasting their way through the market, they head to the hacienda to prepare the areas prized dishes Pollo Pibil, a gigantic tamale cooked underground and pan de cazón, a local version of lasagna made with shark, beans, and spicy tomato sauce.
PATI'S MEXICAN TABLE brings authentic Mexican flavors, colors, textures and warmth into American kitchens.Each half-hour highlights a singular Mexican food from familiar ingredients like vanilla, avocado and chorizo to the mysterious grains used by the Aztecs and the adventurous and trendy cuisine found across Mexico today. From traditional takes on tomatillos to modern spins on huevos rancheros, Pati inspires viewers to make great Mexican dishes in their own homes.