Gaby Molinar owns Huerto Urbano, an urban farm dedicated to providing Monterrey with nutritious, diverse local ingredients. And her husband is one of the region's greatest culinary pioneers.
The Garza family invites Pati to their vineyard to help the community make piloncillo - and it's hard work! Then, in the magic town of Bustamante, three sisters make traditional bread in adobe ovens.
Irving Quiroz wrote the book on Mexican bread. Pati visits his workshop for his secret to making the perfect campechana, then meets Chuy Elizondo, owner of one of the hottest brunch spots in town.
Nuevo León is divided between two pro soccer teams: Los Tigres and Los Rayados. Pati tries the food at each stadium with the teams' stars to determine who wins in the battle of tortas vs tacos.
Two sisters made a little shack on the Rio Ramos into a must-visit restaurant known for one dish: cortadillo stew. Down the road, another restaurant uses traditional stews in their famous empalmes.
Gualberto "Weber" Elizondo surprised his family when his grilling hobby turned him into a local celebrity and internet sensation. Meanwhile, chef Chuy Villareal of Cara De Vaca wants the world to know that the north of Mexico isn't just carne asada.
Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
Pat Martin heads to the Cherokee National Forest for a day of fly fishing with an old friend, and to cook up their fresh catch over the campfire.
In windy Canyon, Texas, Jess visits West Texas A&M, where she interacts with a cloned cow, participates in a blind meat tasting experiment, and helps teach us how to break down a carcass into the cuts we see in the grocery store.
Jess teams up with legendary West Tennessee pitmaster and whole hog expert Pat Martin to cook a hog overnight and enjoy a special cut of beef from Australia.
Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
With the help of a local Oklahoma guide, Jess sets out to hunt an axis deer, then shares butchery techniques and prepares a delicious backstrap grilled over live fire.
Jess visits the East Foundation in South Texas to participate in a fast-paced, yet careful and methodical deer capture.
In windy Canyon, Texas, Jess visits West Texas A&M, where she interacts with a cloned cow, participates in a blind meat tasting experiment, and helps teach us how to break down a carcass into the cuts we see in the grocery store.
Jess teams up with legendary West Tennessee pitmaster and whole hog expert Pat Martin to cook a hog overnight and enjoy a special cut of beef from Australia.
Jess visits Northstar Bison to learn about the small family-run ranch's breeding and processing operation, then prepares her signature smash burger.
Jess heads to Wyatt Ranches in South Texas to check out the cattle ranching operation they've been running since 1965.
Pat Martin is in the frozen tundra of Minnesota to visit his new friend, Chef Yia Vang. They brave the cold and break nearly-frozen ground to barbecue a pig's head in the earth.
Pat Martin heads to the Cherokee National Forest for a day of fly fishing with an old friend, and to cook up their fresh catch over the campfire.