La Frontera with Pati Jinich

In Ysleta, Texas, Pati visits La Tapatia, a restaurant serving border-influenced tortilla, tamales and tacos since 1950. She sits down with acclaimed author, Sergio Troncoso – known for his many books and essays on border life – to discuss what it’s like to live in the middle of two cultures.

Pati and her friend, chef Oscar Herrera drive across the border from El Paso, Texas to Ciudad Juarez, Chihuahua and discuss what it’s like to live in a region where you experience two very different cultures daily. At Oscar’s favorite menuderia, they discuss what differences he sees in

In El Paso, Texas, Pati meets with some of the most prolific muralists and artists of this part of the border region. She takes a walking tour to see the murals painted on El Paso’s buildings up close, and talks to the artists about what inspires them and what

Pati travels to the Rio Grande Valley, just outside of McAllen, Texas to taste and learn about raspas, a flavored ice treat, unique to the region that come overloaded with an assortment of candy and fruit toppings. She visits the Margo Raspa stand to talk about the origin of raspas,

Brownsville, Texas is known for being one of the best taco destinations on the entire US/Mexico border. Pati stops at Ultimo Tacos to learn why Brownsville became so known for tacos and how being at the border influences their recipes and flavors.

Pati visits the Sabal Palm Sanctuary just outside of Brownsville, Texas. This protected land is the last place to see how the dense sabal palm forests looked centuries ago before this border region was developed. It is also unique in that it is in US territory but located on the

Carne Asada Fries are a very popular Mexican-American mashup in San Diego, California. Pati Jinich stops by Rolando’s Taco Shop for a taste and to see what goes into this delicious craving.

In San Diego’s Barrio Logan neighborhood, local artist Michelle Guerrero, a.k.a. Mr. B Baby, shows Pati Jinich how she paints her colorful murals, which are centered around a whimsical wolf-piñata character named Chucho.

Pati Jinich meets acclaimed chef Javier Plascencia at Giuseppis Restaurant, which was started by his parents. Not only was it one of the first pizzerias in Tijuana, they claim to be the first to make Mexican pizza and Javier is showing Pati how it’s done.

Pati Jinich tastes wines from “the pioneer of Mexican winemaking” Hugo D’Acosta and his son, Lucas D’Acosta, at Casa de Piedra winery in Valle de Guadalupe.

Pati Jinich takes a ride with longtime truck driver Gilberto Pérez across the border from Nogales, Sonora to Nogales, Arizona to find out what it’s like to cross the border twice a day and how it has changed over the years.

It turns out the world-famous Caesar Salad originated in Mexico! Pati Jinich is at the restaurant where it was invented, Hotel Caesar’s in Tijuana, Baja California, where she makes the original Caesar Salad with current owner Chef Javier Plascencia.

Chimichangas are a staple on both sides of the border in Arizona and Sonora. Pati Jinich visits El Ramffles in Nogales, Arizona, where they are making some of the tastiest chimichangas around.

Pati Jinich is at Mariscos El Ángel in Tijuana, Baja California, Mexico, to try their house specialty, a decadent octopus taco with cheese, and to find out how they make it.

The overloaded Sonoran-style hot dogs have become a thing in Arizona. Pati Jinich crosses the border into neighboring Sonora, Mexico, to see how they’re making them at Hot Dogs El Pariente in Nogales.

Pati Jinich meets Ayla Kapahi, the first female head brewer in Arizona, to try some of the creative craft beers she’s brewing with local ingredients, like the Tohono O'odham 60-day corn, at Borderlands Brewing Co. in Tucson.

Pati Jinich is at the San Xavier Mission on the Tohono O'odham Nation Reservation to try the fry bread made by Telma Javier and her family at a stand right outside the church. Fry bread can be made savory or sweet and Pati gets a taste of both.

In Hatch, New Mexico, “the chile capital of the world,” Pati Jinich tries an ice cream sundae with the town’s famous green chiles at Sparky’s Restaurant. But first, the restaurant’s co-owner, Josie Nunn, shows her how it’s made.

The Sky Islands are a series of isolated mountain ranges on the Sonora and Arizona border and are one of the most biodiverse regions on the planet. Pati Jinich meets conservationists Emily Burns and Bryon Lichtenhan, who have come with snacks foraged from the region.