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Recados

Season 12 Episode 1207 | 26m 46s

Pati returns to Mérida to meet sisters, Delia and Maria Elide, who love to cook and laugh and are famous for recados - pastes of spices and aromatic herbs that season Yucatecan foods. In Uxmal, she learns about ingredients only found in Yucatán that make recados unique, touring citrus, habanero, and chaya fields at an hacienda. Then traditional cook Rosa makes a Relleno Negro using a recado negro.

Aired: 09/14/23 | Expires: 09/14/25
Distributed nationally by American Public Television
Extras
In Tekit, Pati meets a father and son who both chose to pursue their own path.
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.
Pati visits Chef Wilson Alonzo in his hometown of Halachó to prepare Cochinita Pibil.
Pati visits the pink lakes where Yucatán’s unique Las Coloradas salt is produced.
Pati experiences the legacy of Yucatán’s henequén industry and a famous egg dish in Motul.
Pati explores the vibrant streets of Yucatán’s capital, Mérida, in search of its flavors.
In the town of Maní, Pati learns about something sacred to the Mayans - bees and honey.
Pati visits with Gualberto Elizondo, “Weber,” and chef Chuy Villareal of Cara De Vaca.
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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 visits the pink lakes where Yucatán’s unique Las Coloradas salt is produced.
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 visits with Gualberto Elizondo, “Weber,” and chef Chuy Villareal of Cara De Vaca.