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Private Notes
How to get the most out of one day in the city of Oaxaca. Featuring the top sights; lunch at a local market; and a taste of the restaurant scene. Recipes include tasajo torta with smokey guacamole; nopalitos salad with pickled chipotle; and natilla with fresh berries.
The history of Oaxaca cuisine from pre-Hispanic origins, to the introduction of Spanish techniques, and modern day movements. Featuring ancestral recipes at the local market; eating traditional Oaxaca recipes with a modern twist; and preparing vegetarian dishes. Recipes include sweet potato and black bean tamales; and avocado, watercress and pecan salad.
A visit to the small town of Teotitlan de Valle to meet cook Abigail Mendoza. Abigail shares her dedication to preserving the pre-Hispanic techniques and recipes of her Zapotec ancestors. Recipes include Oaxacan chicken with oregano and garlic; grilled corn salad; and burnt milk ice cream with animal crackers.
The best mezcal in all of Mexico is explored. Featuring a small family-run operation; and learning how mezcal is made. Recipes include Mexican steak salad and Oaxacan sours.
A day with one of Oaxaca's best-known chefs and owner of Casa Oaxaca, Alex Ruiz. Alex shares his favorite market and family farm. Recipes include meatballs in guajillo sauce and arroz con chepil.
The role of women in Oaxaca and their influence on the customs and cuisine. Recipes include coloradito chicken; mashed potato cazuela; and almond and chocolate leche cake.
An in-depth exploration of all things mole. Featuring the basics of mole, its history and importance. Recipes include mole verde with pork and white beans; and almendrado with chicken.
A visit to La Mixteca with chef, restaurant owner, and one of Mixteca's best cooks, Ixchel Ornellas. Featuring what makes the food and culture so unique. Recipes include corn soup with queso and pescado agridulce.
Pati visits the town of San Martin Tilcajete to meet Maria and Jacobo at their famous art school. There, she learns the ins and outs of their delicate alebrije making process and tastes an outrageously delicious liver and eggs meal prepared for the artists. In her kitchen, those eggs are an inspiration for a Oaxacan-themed breakfast.
People are always asking Pati how she turned a passion for food into a career. Over the years, she's told the story in bits and pieces but she's never told the full story. Throughout this episode, she'll explain where her passion for food started, what decisions led her to where she is today, and some of the twists and turns she took to get here.
Pati spends the day with her youngest son, Juju. Juju is known for his obsession with chocolate. In this episode, they spend the day in the kitchen coming up with three delicious chocolate-loaded recipes.
An episode dedicated to one of the Jinich's favorite ingredients: cheese. In her kitchen, Pati cooks three mouthwatering cheesy recipes - one for each of her boys. In Oaxaca, Pati and her three sons visit a cheese producer to see how the famous Oaxacan cheese is made.
In this episode, Pati makes a few family staples with recipes that have many different uses. Perfect for busy families on the go, these recipes can be set aside or kept in the fridge to use later in a variety of delicious meals. They're more than just a meal, they'll keep your family satisfied all week.
