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1-28 of 28
- Jorge Colon's SIN ELLA shows us how much a family member can guide the values and lives of the others, even when absent. Set in present-day Mexico City, the story follows Gastón (Luis Roberto Guzmán, in a striking performance different from his action-man TV roles), a successful TV producer who has to learn how to be a good dad for his teenage daughter and younger son after an accident, which challenges the family not only to cope with the pain of the tragedy but also to improve their lives. With outstanding performances by all cast members and an attractive soundtrack, this drama and its dose of magical realism are bound to make its audience reconsider what family truly means. -- Alex Garcia Topete
- Pati shows us how to pick and prime the perfect avocado then walks us through three great recipes.
- Pati explores the difference between Mexican chorizo sausage and its Spanish, Central American, and South American cousins.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Jump into a Lucha Libre ring and experience the kind of fighting spirit that fuels a great love of Mexican food. These classic recipes provoke heated discussions in Mexico, but are perfectly tasty regardless of which twist on ingredients you prefer.
- By adding a few key Mexican ingredients to what you'd normally find in an all- American pantry and fridge, you get these to-die-for, lip-smacking dishes.
- Travel with Pati to the state of Puebla to see why it isn't just the site of the legendary Cinco de Mayo battle -- it's also home to some of Mexico's most luscious, delectable culinary treats.
- This episode explores three very different, very authentic and very simple twists on Mexican tacos, one of Mexico's most iconic foods.
- Forget soy and tofu; these are authentic Mexican recipes where produce, fruits and vegetables are naturally the stars.
- The same foods that parents pack into a hearty school lunch in Mexico are perfect for school lunchtime in America. These dishes are so tasty and filling, even grownups will want to take them to work...
- A tasty look at the way French cuisine has historically influenced modern Mexican cooking, and simple techniques any American cook can manage with impressive results.
- Simple, easy, home-style cuisine that you'd find in just about any Mexican home, recreated for the American kitchen. This meal was Pati's favorite "everyday" meal growing up in Mexico, and one she regularly makes for her own family today. She's proud to share the steps so that you can enjoy it, too!
- These home-style dishes are a staple at the small restaurants known as "fondas" in Mexico -- and delicious inspiration for busy cooks in American homes today. Make them once, and they'll become a simple but special treat in your own kitchen.
- The breakfast of your dreams, prepared by Pati and her sister Alisa. This episode includes both quick, simple dishes and ones meant for a deliciously messy morning feast.
- This episode puts a twist on tequila by using it in a number of tasty, savory and sweet recipes sure to impress special guests. A noted "mixologist" shows Pati how to make a unique cocktail, and she uses tequila to ignite a main dish.
- Pati takes you to Xochimilco, the legendary floating gardens of Mexico, and sprinkles a few flowers into some impressive but easy Mexican recipes.