Quesadillas - the perfect marriage of heaven and earth, where the basic, simple tortilla meets the ecstasy of cheese. Pati will look at Mexican quesadillas prepared three completely different ways.
If you're fighting a war, how do you cook food on the run? What might Pancho Villa or Emiliano Zapata have eaten? Pati looks at the culinary legacy of the Mexican Revolution.
Meet the tomatillo - this small, plump, green fruit was a favorite of the Aztecs and stars in many Mexican dishes today. Pati shows you where to find tomatillos, how to cook them, and offers tips for creating amazing dishes.
Delicious, labor-intensive mole is probably the most well-known food to come out of the convents of Mexico, but Pati will explore some easier, but just as tasty recipes.
In Mexico, it's not uncommon to find both food and water deliciously flavored with hibiscus flowers or jamaica. Pati shows where to buy these flowers and shares a few recipes using them.
What's on the menu at a typical Mexican picnic? Are some foods, like hot dogs and hamburgers, universal? Turn your backyard into a little slice of Mexico by tweaking some old stand-bys.
A Mexican brunch is a perfect way to ease into the weekend. Pati shows us what a late breakfast/early lunch in Mexico might look like and what recipes you can prepare in your own home.
Just how different is the Ceylon cinnamon used in Mexico from the cassia cinnamon of Southeast Asia? Pati will look at how cinnamon traveled from Asia to Mexico and how you use it in delicious foods today.
Immigrants from Lebanon, Syria, and Israel have left a tasty influence on Mexican cuisine over the years. Pati will look at how and why they came to such a far-flung - but fascinating - country and what kind of legacy they've contributed.
Vanilla only comes in a bottle, right? Oh, it's a bean. Where do I find vanilla beans and how do I cook with them? Wait, vanilla comes from Veracruz, Mexico - not Madagascar? Pati explains and shares a few amazing vanilla-infused recipes.
Mexicans have been wrapping and cooking their food in leaves for a long time, and Pati will look at the reasons why. She will also offer some shortcuts and tips for cooking wrapped foods in your own kitchen.
