Grill'n After Dark
It's a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings and a Spicy Chicken Salad Wrap.
It's a Gochujang Hot Honey Chicken Sandwich, Almost Buffalo Wings and a Spicy Chicken Salad Wrap.
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Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen.
In Yaxunah, Pati discovers Yucatán's league of their own when she meets the Amazonas softball team.
An ingredient Pati constantly uses is salt and Yucatán has one of the unique salts.
Today no trip to Yucatán is complete without seeing a cenote, natural freshwater pools in caves.
Pati returns to Mérida to meet sisters, Delia and Maria Elide, who love to cook.
Temozón is the birthplace of Yucatán's signature smoked meat Carne Ahumada.
Pati arrives in Motul, a town in the history books for the egg dish Huevos Motuleños.
Pati visits Chef Wilson Alonzo where he prepares a traditional Cochinita Pibil in a pit.
Pati explores the streets of Yucatán's capital, Mérida, and tries the tacos in Mérida at Wayan'e.
In Tekit, the capital of the guayabera, Pati meets a farmer's son who makes iconic guayabera shirts.
Pati is in the magic town of Maní to learn about something sacred to the Mayans - bees and honey.
Pati's friends take her on an adventure to the Sierra Madre mountains, followed by a quick snack.
Chef Hugo Guajardo and Pati visit a family restaurant that has perfected the art of drying meat.
Pati visits BBQ champion Luis Rivas to taste his Mexican take on Texas-style BBQ.
Cantinas have historically been bars that act as men's clubs where men come together to drink.
Gaby Molinar owns a farm dedicated to providing Monterrey with nutritious, diverse ingredients.
The Garza family invites Pati to their vineyard to help the community make piloncillo.
Irving Quiroz wrote a book on Mexican bread. Pati visits to learn his secret to making campechana.
Pati tries food at each stadium with the teams' stars to determine who wins tortas vs tacos.
The Grill Dads cook up pollo al pastor tacos, Mission-style carne asada burritos, and chimichangas.
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