Pati's Mexican Table
Temozón is the birthplace of Yucatán's signature smoked meat Carne Ahumada.
2026-02-05 00:26:00 +0000 UTC→2026-02-05 00:52:00 +0000 UTC(26m)
Live & Upcoming Programmes
Pati's Mexican Table
Pati arrives in Motul, a town in the history books for the egg dish Huevos Motuleños.
2026-02-05 00:00:00 +0000 UTC→2026-02-05 00:26:00 +0000 UTC(26m)
Pati's Mexican Table
Pati visits Chef Wilson Alonzo where he prepares a traditional Cochinita Pibil in an pit.
2026-02-04 23:34:00 +0000 UTC→2026-02-05 00:00:00 +0000 UTC(26m)
Pati's Mexican Table
Pati explores the streets of Yucatán's capital, Mérida, and tries the tacos in Mérida at Wayan'e.
2026-02-04 23:08:00 +0000 UTC→2026-02-04 23:34:00 +0000 UTC(26m)
Pati's Mexican Table
In Tekit The Capital of the Guayabera Pati meets a farmer's son who makes iconic Guayabera shirts.
2026-02-04 22:42:00 +0000 UTC→2026-02-04 23:08:00 +0000 UTC(26m)
Pati's Mexican Table
Pati is in the magic town of Maní to learn about something sacred to the Mayans - bees and honey.
2026-02-04 22:16:00 +0000 UTC→2026-02-04 22:42:00 +0000 UTC(26m)
Pati's Mexican Table
Pati makes pescado zarandeado, a rich stew called gallina pinta, and dirty rice with clams.
2026-02-04 21:50:00 +0000 UTC→2026-02-04 22:16:00 +0000 UTC(26m)
Pati's Mexican Table
Pati travels to Sonora's coast on the Sea of Cortez.
2026-02-04 21:24:00 +0000 UTC→2026-02-04 21:50:00 +0000 UTC(26m)
Pati's Mexican Table
Pati spends a day in the kitchen with her middle son, Sami, cooking recipes inspired by her travels.
2026-02-04 20:58:00 +0000 UTC→2026-02-04 21:24:00 +0000 UTC(26m)
Pati's Mexican Table
Pati tours one of Hermosillo's oldest flour mills and gets a lesson on making coyotas, a dessert.
2026-02-04 20:32:00 +0000 UTC→2026-02-04 20:58:00 +0000 UTC(26m)
Pati's Mexican Table
Pati learns that carne asada goes beyond grilled meat in Sonora. It's an important family ritual.
2026-02-04 20:06:00 +0000 UTC→2026-02-04 20:32:00 +0000 UTC(26m)
Pati's Mexican Table
On the coast in Bahía Kino, local fishermen catch giant sea scallops.
2026-02-04 19:40:00 +0000 UTC→2026-02-04 20:06:00 +0000 UTC(26m)
Pati's Mexican Table
Pati spends a day in Sonora's capital, Hermosillo, visiting the city's best culinary destinations.
2026-02-04 19:14:00 +0000 UTC→2026-02-04 19:40:00 +0000 UTC(26m)
Pati's Mexican Table
In Tucson, Pati learns the basics of artisan bread-making from Don Guerra of Barrio Bakery.
2026-02-04 18:48:00 +0000 UTC→2026-02-04 19:14:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew makes chorizo with mussels, preserved lemon & white wine. Then, he slow-roasts a whole leg.
2026-02-04 18:22:00 +0000 UTC→2026-02-04 18:48:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Andrew creates a seared pigeon toast topped with caponata and a katsu with a shaved cabbage salad.
2026-02-04 17:56:00 +0000 UTC→2026-02-04 18:22:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern makes a barbecue sauce for wild boar ribs and a wild mushroom shrimp and grits.
2026-02-04 17:30:00 +0000 UTC→2026-02-04 17:56:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern makes fried snapper fingers and a slow-roasted whole fish with an herb salad.
2026-02-04 17:04:00 +0000 UTC→2026-02-04 17:30:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Zimmern cooks his version of Peking-style goose and then cooks a meal of striped bass.
2026-02-04 16:38:00 +0000 UTC→2026-02-04 17:04:00 +0000 UTC(26m)
Andrew Zimmern's Wild Game Kitchen
Chef Andrew Zimmern prepares chicken fried axis deer the he poaches halibut in tomato roux.
2026-02-04 16:12:00 +0000 UTC→2026-02-04 16:38:00 +0000 UTC(26m)