Season 3
Season Three marks a deliberate shift in direction for Pati, as her bold Mexican flavors and the insightful stories behind them continue to guide the series, while she guides viewers deeper into her native country and into life at her Washington, DC home and with her family. Pati invites audiences along as she reconnects with her father at his restaurant in downtown Mexico City and with her eldest sister at the restaurant she runs in another district of Mexico City. Her journey then leads to Michoacan, where she savors the cuisine of Quiroga, known as 'the Carnitas Capital of the World,' meets Butterfly Net Fishermen in Patzcuaro, and visits women chefs in their restaurants in Morelia, the state's capital, and more. The season also offers a closer look at her day-to-day life, featuring regular appearances by her family and friends.
Episode Guide
An evocative lineup of dishes: Huevos a la Mexicana; shredded flank steak with potatoes in green salsa; Mexican rice with prawns; and orange vanilla flan. Pati travels to Mexico City to reconnect with her father and help him cook one of her favorite childhood meals: Huevos a la Mexicana. Back in her own kitchen, she uses that visit as inspiration to cook a few dishes she remembers fondly from childhood, and then pass on the tradition by cooking dessert with her youngest son Juju.