3 seasons available
Amazonas softball team; sweet potato and meat salpicon; pepita, egg and chaya tamales; roasted tomato and habanero salsa.
Culinary highlights of Guadalajara, capital of Jalisco, Mexico; tortas ahogadas; chef Fabian Delgado sets new expectations for the market food experience.
Unique spots where food and art connect; Ceramica Suro supplies dishware and textiles to restaurants in Mexico and the U.S.; chefs Poncho Cadena and Fernanda Covarrubias create artistic, colorful dishes.
Menudo recipe at Super Menuderia Cano; a visit to Birrieria Chololo.
The meaning behind mariachi music, as well as its history and instruments; lunch with the leader of Mariachi Nuevo Tecalitlán.
The history, rules and meaning of the escaramuza, an all-female horse riding and skills competition honoring women who fought for Mexico's independence.
Chef and historian Maru Toledo preserves Jalisco's regional recipes; the influence of hacienda culture; a family who built their legacy on tequila and agave use a new crop, blueberries, to create more jobs and opportunities for women.
The chefs and owners of Xokol restaurant in Guadalajara reconnect with their roots; chef Marin creates a drink and dessert inspired by his grandmother; chef Francisco Migoya makes a dessert.
Exploring the town of Tequila, Jalisco; the history of making tequila and a close up look at the process from the agave fields to the tasting table.
Chef Thierry Blouet offers a tour of Puerto Vallarta's street food; La Docena restaurant; the ins and outs of one of Nuevo Vallarta's biggest resort destinations.
Marlin tacos in Puerto Vallarta; barbacoa tacos in Guadalajara; creating a pair of Jalisco-inspired tacos.
The basics of artisan bread baking; a trip to Sonora, Mexico, to see where Sonoran wheat originates; creating recipes using wheat flour.
The food scene in Hermosillo, Sonora's capital, includes gigantic burritos at Dona Guille and a meat lover's feast at Mochomos; La Ruina brew park; Sonoran hot dogs.
Catching giant sea scallops on the coast in Bahía Kino; a female butcher in the mountain town of Matape, Nere, breaks down a cow in a tradition called "the benefit."
A classic Sonoran-style meal includes carne asada and a whipped peanut buttercream and grape galette.
A classic recipe that uses both wheat and meat -- a carne con chili burrito; touring one of Hermosillo's oldest flour mills; making coyotas, a traditional dessert.
Exploring Sonora's coast on the Sea of Cortez; shellfish on the beach; Mariscos El Rey restaurant; seafood stand owner known as "The Surgeon"; seafood-loaded recipes.
Three classic Sonoran recipes -- a fish special called *pescado zarandeado*, a stew called *gallina pinta* and dirty rice with clams; the vacation destination Puerto Peñasco.
The bold flavors and ingredients of Sonora inspire Pati Jinich to prepare her version of a true Sonoran feast in a rustic outdoor kitchen.
Traditional tamales made with corn, chilies and cheese; pork chops topped with a pickled grape salad; a traditional hacienda featuring Sonoran ranch food.