S12 E08 — Mayan Gateway To The Underworld
No trip to Yucatán is complete without seeing a beautiful cenote, natural freshwater pools in caves. To learn more about Mayan communities, Pati visits Cenote Xocempich with lawyer Zoila Cen, who has dedicated her career to helping Mayan people.

S10 E09 — Double Vallarta
Pati is in one of Mexico's most popular beach destinations - Puerto Vallarta. She gets an insider's tour of the best street food from one of the town's most acclaimed chefs, Thierry Boulet.

S10 E08 — The Heart of Tequila
Pati visits the birthplace of Mexico's most famous spirit, the town of Tequila. Back home Pati makes a brunch of corn tortilla egg nests with salsa verde con chile de árbol and traditional arroz rojo.

S12 E02 — Guayabera World
In Tekit, the capital of the Guayabera, Pati encounters a tale of sons going against their father's wishes to follow their own path. Pati meets a farmer's son who went against his father to build a family business making the iconic Guayabera shirts.

S10 E05 — Jalisco Style Birria
Pati experiences the Escaramuza — An all-female horse riding and skills competition. In the kitchen, Pati makes Jalisco-style birria and her friend, pastry chef and cookbook author Fany Gerson, joins her to make gelatinas for dessert.

S12 E09 — Yucatán's Most Unique Salts
An ingredient Pati constantly uses is salt and Yucatán has one of the unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Felipe Perez takes Pati to the pink lakes where the salt is produced.

S12 E05 — The Art of the Egg
Pati arrives in Motul, a town in the history books for Yucatán's once thriving henequén industry and for the egg dish Huevos Motuleños. Pati meets Doña Evelia, who put Motul back on the map with her world-famous recipe.

S12 E04 — An Underground Pit of Cochinita Pibil
Pati visits Chef Wilson Alonzo in his hometown of Halachó to prepare a traditional Cochinita Pibil in an underground pit. Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking.

S10 E07 — Getting to the Roots
Pati meets the young chefs behind one of Guadalajara's most exciting restaurants, Xokol. Back home, Pati invites her friend Francisco Migoya over to make conchas to go with pellizcadas with chicharrón in salsa verde.

S12 E10 — A Mayan League of their Own
In Yaxunah, Pati discovers Yucatán's league of their own. She joins the Amazonas, a softball team of indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen.

S01 E05 — Pit-Cooked Chicken with Alabama White Sauce
Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.

S02 E01 — Discovering Indian Lamb Kebabs in Nashville
Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage.

S02 E02 — Searching for Oaxaca in Tennessee
Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.

S01 E06 — Greek Spit Roast Lamb
Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.

S02 E03 — The Legend of Louis Mueller's Dino Beef Ribs
Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.

S01 E09 — Bluefin Tuna Collars with Chili Pickle Relish
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars.

S02 E04 — The Secret to Texas-Style Smoked Brisket
Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.

S01 E10 — Santa Maria Style Sirloin Steak
Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.

S02 E07 — Spearfishing off Florida's Emerald Coast
Pat travels to the Emerald Coast of Destin, Florida, to join his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire.

S02 E09 — Hunting for Quail in Charleston
Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.

S02 E08 — The Roscoe Family Legacy: Alabama Pit Ribs
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.

S02 E10 — South Carolina's Coastal Fish Grill
Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.

S01 E05 — Pit-Cooked Chicken with Alabama White Sauce
Pat Martin travels to Decatur, Alabama to visit a storied institution of barbecue - Big Bob Gibson's. There, he learns the ins, the outs, and the history of a regional delicacy: pit-cooked chicken with Alabama white sauce.

S02 E01 — Discovering Indian Lamb Kebabs in Nashville
Pat grills riverside with renowned chef Vivek Surti, crafting lamb kofta and chicken kebabs inspired by his Indian heritage.

S02 E02 — Searching for Oaxaca in Tennessee
Pat visits Edgar Victoria, known for bringing the street foods of Mexico City to Nashville, to do some live fire cooking out in nature as they prepare one of his favorite dishes - skirt steak tlayuda.

S01 E06 — Greek Spit Roast Lamb
Pat Martin links up with his pal, Bill Darsinos, to enjoy a tradition from the heart of Bill's Greek culture when they cook a whole lamb on a spit roast.

S02 E03 — The Legend of Louis Mueller's Dino Beef Ribs
Pat visits his close friend Wayne Mueller, third-generation pitmaster of Louis Mueller's BBQ, to learn the ins and outs of his famous dino beef ribs.

S01 E09 — Bluefin Tuna Collars with Chili Pickle Relish
Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cooks a prized catch castoff cut - Bluefin Tuna collars.

S02 E04 — The Secret to Texas-Style Smoked Brisket
Pat and his buddy Leonard Botello use the flavors of the beloved native Post Oak to smoke a perfect Central Texas-style beef brisket.

S01 E10 — Santa Maria Style Sirloin Steak
Pat Martin travels to a picturesque cattle farm in California's Santa Maria Valley, to hear firsthand from a young pitmaster who has uncovered the secrets of real Santa Maria barbecue.

S02 E07 — Spearfishing off Florida's Emerald Coast
Pat travels to the Emerald Coast of Destin, Florida, to join his friend Adam Evans on a spearfishing adventure, sourcing fresh fish to cook over live fire.

S02 E09 — Hunting for Quail in Charleston
Pat and his pal Jason Stanhope meet up outside of Charleston for a day of quail hunting and grilling birds over live coals.

S02 E08 — The Roscoe Family Legacy: Alabama Pit Ribs
Pat heads to Birmingham to team up with artist and chef Roscoe Hall, cooking ribs inspired by Roscoe's family legacy.

S02 E10 — South Carolina's Coastal Fish Grill
Pat fishes the coastal inlets of Charleston, South Carolina, in search of a delicious sheepshead, which he plans to grill with his friend and chef James London.

S11 E01 — The Fire Kings
Gualberto "Weber" Elizondo surprised his family when his grilling hobby turned him into a local celebrity and internet sensation. Meanwhile, chef Chuy Villareal of Cara De Vaca wants the world to know that the north of Mexico isn't just carne asada.

S12 E08 — Mayan Gateway To The Underworld
No trip to Yucatán is complete without seeing a beautiful cenote, natural freshwater pools in caves. To learn more about Mayan communities, Pati visits Cenote Xocempich with lawyer Zoila Cen, who has dedicated her career to helping Mayan people.

S10 E09 — Double Vallarta
Pati is in one of Mexico's most popular beach destinations - Puerto Vallarta. She gets an insider's tour of the best street food from one of the town's most acclaimed chefs, Thierry Boulet.

S10 E08 — The Heart of Tequila
Pati visits the birthplace of Mexico's most famous spirit, the town of Tequila. Back home Pati makes a brunch of corn tortilla egg nests with salsa verde con chile de árbol and traditional arroz rojo.

S12 E02 — Guayabera World
In Tekit, the capital of the Guayabera, Pati encounters a tale of sons going against their father's wishes to follow their own path. Pati meets a farmer's son who went against his father to build a family business making the iconic Guayabera shirts.

S10 E05 — Jalisco Style Birria
Pati experiences the Escaramuza — An all-female horse riding and skills competition. In the kitchen, Pati makes Jalisco-style birria and her friend, pastry chef and cookbook author Fany Gerson, joins her to make gelatinas for dessert.

S12 E09 — Yucatán's Most Unique Salts
An ingredient Pati constantly uses is salt and Yucatán has one of the unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Felipe Perez takes Pati to the pink lakes where the salt is produced.

S12 E05 — The Art of the Egg
Pati arrives in Motul, a town in the history books for Yucatán's once thriving henequén industry and for the egg dish Huevos Motuleños. Pati meets Doña Evelia, who put Motul back on the map with her world-famous recipe.

S12 E04 — An Underground Pit of Cochinita Pibil
Pati visits Chef Wilson Alonzo in his hometown of Halachó to prepare a traditional Cochinita Pibil in an underground pit. Pati helps Wilson prepare the achiote marinade, along with his grandmother who taught him traditional cooking.

S10 E07 — Getting to the Roots
Pati meets the young chefs behind one of Guadalajara's most exciting restaurants, Xokol. Back home, Pati invites her friend Francisco Migoya over to make conchas to go with pellizcadas with chicharrón in salsa verde.

S12 E10 — A Mayan League of their Own
In Yaxunah, Pati discovers Yucatán's league of their own. She joins the Amazonas, a softball team of indigenous women, for their morning practice. As they built a name for themselves, they overcame the mindset that women belong in the kitchen.

S01 E04 — Roasting Hilltop Lamb in Basilicata
Jamie visits Basilicata in search of some old school Italian recipes and meets a family of shepherds and an 89-year-old macaroni master.