Saturday, Feb. 19, 2022 at 3 p.m. on KPBS TV / On Demand
On this episode, Pati meets chef and historian Maru Toledo who is working to preserve and pass on some of Jalisco’s most important regional recipes. In Hacienda Romo, she gets a first-hand look at the influence of hacienda culture and meets a family that built their legacy on tequila and agave, but are now using an entirely new crop, blueberries, to create more jobs and opportunities for workers, specifically women.
Back home in her kitchen, Pati makes Jalisco-Style Chicken Tamales and Chile Relleno Rice with Salsa Roja.
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Distributed by American Public Television
