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Maestros Del Pan

Season 11 Episode 1104 | 26m 46s

The man who literally wrote the book on Mexican bread, Irving Quiroz, brings Pati into his workshop in Monterrey to teach her how to make traditional campechanas and rich conos de crema. Then we meet one of Irving’s students, Chuy Elizondo, who is using bread as a vehicle to make his brunch place one of the hottest in town. Meet the family who owns the butchery with the best chicharrón in town.

Aired: 09/14/22 | Expires: 10/01/26
Distributed nationally by American Public Television
Extras
Pati learns the basics of recados, handmade seasoning pastes that flavor Yucatecan foods.
In the town of Maní, Pati learns about something sacred to the Mayans - bees and honey.
Pati explores the vibrant streets of Yucatán’s capital, Mérida, in search of its flavors.
Pati tries different versions of Yucatán’s signature smoked meat Carne Ahumada in Temozón.
Pati visits Chef Wilson Alonzo in his hometown of Halachó to prepare Cochinita Pibil.
In Tekit, Pati meets a father and son who both chose to pursue their own path.
Pati experiences the legacy of Yucatán’s henequén industry and a famous egg dish in Motul.
Pati discovers Yucatán’s “league of their own” when she meets the Amazonas softball team.
Pati learns more about Mayan communities on a trip to a cenote with activist Zoila Cen.
Pati visits the pink lakes where Yucatán’s unique Las Coloradas salt is produced.
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