Pati's Mexican Table

With Hispanic Heritage Month, Mexican Independence Day, Rosh Hashanah, and the premiere of a new season of Pati's Mexican Table, it's the perfect time to try Pati Jinich's matzo ball soup with Mexican flavors, adapted from her grandmother.

There's a new season of Pati's Mexican Table where she visits the northeastern state of Nuevo León and samples some grilled delights, among other things. Try her recipe for grilled potatoes topped with oozy cheese, sausage, and bacon. 

"The people [who live at the border] are misjudged all the time," says Pati Jinich. "And the truth is that they don’t need to prove that they belong somewhere, because they belong to this different universe, this world that belongs to both [countries] and enriches both.”

Celebrate Hispanic Heritage Month with an Almond Tres Leches cake from Pati Jinich, who explores the coastal Mexican state of Jalisco in her new season of Pati's Mexican Table.

A new season of Pati's Mexican Table explores the cuisine of Sonora. Pati Jinich starts off her journey just over the border in Tucson, Arizona, the "gateway to Sonora," where she makes these oozy, cheesy chiles rellenos.

This week on Pati's Mexican Table, Pati Jinich is joined by her friend and fellow public television chef and host Vivian Howard to share both south-of-the-border and Southern recipes, including one for a simple side or dip, Howard's "Texas Caviar."

A new season of the James Beard Award-winning Pati's Mexican Table focuses on the northwestern Mexican state of Sinaloa. Try Pati's recipe for a specialty from the state's capital city of Culiacán, featuring chorizo and zucchini over sauce-soaked, fried tortillas.