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Pink

Season 12 Episode 1209 | 26m 46s

An ingredient Pati constantly uses is salt and Yucatán has one of the most unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Engineer Felipe Perez takes Pati to the pink lakes where the salt is produced. Down the road in Rio Lagartos, conservationist Diego Nuñez takes her to see another pink wonder, Mexico’s highest concentration of flamingos.

Aired: 09/14/23 | Expires: 09/14/25
Distributed nationally by American Public Television
Extras
In the town of Maní, Pati learns about something sacred to the Mayans - bees and honey.
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 explores the vibrant streets of Yucatán’s capital, Mérida, in search of its flavors.
Pati learns the basics of recados, handmade seasoning pastes that flavor Yucatecan foods.
Pati discovers Yucatán’s “league of their own” when she meets the Amazonas softball team.
Pati experiences the legacy of Yucatán’s henequén industry and a famous egg dish in Motul.
Pati learns more about Mayan communities on a trip to a cenote with activist Zoila Cen.
Pati tries different versions of Yucatán’s signature smoked meat Carne Ahumada in Temozón.
Pati learns how Monterrey is exploring farm-to-table efforts.
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Pati learns the basics of recados, handmade seasoning pastes that flavor Yucatecan foods.
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 tries different versions of Yucatán’s signature smoked meat Carne Ahumada in Temozón.
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 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 learns how Monterrey is exploring farm-to-table efforts.