La Frontera With Pati Jinich Season 2 Episode 1 Fronterizos of the Golden Coast

La Frontera with Pati Jinich is a cooking show that explores the culinary traditions of Mexico's border regions. In season 2 episode 1, titled "Fronterizos of the Golden Coast," Pati travels to the northwestern state of Sonora on Mexico's Pacific coast to discover the unique flavors of this region.

The episode begins with Pati visiting a local fish market, where she selects fresh seafood for her recipes. She then meets up with Chef Marco Marin, a native of Sonora who runs a popular restaurant in nearby Puerto Peñasco. Pati and Chef Marco collaborate on a menu that showcases the seafood and other ingredients of Sonora's coast.

One of the first dishes they prepare is a seafood cazuela, a hearty stew that combines shrimp, clams, octopus, and fish with potatoes and tomatoes. The cazuela simmers on the stove for a while, blending the flavors together into a savory dish that Pati and Chef Marco share with a group of local fishermen.

Next, Pati visits a local ranch to learn about Sonoran beef. She meets the ranch owner, who takes her on a tour of the property and introduces her to his herd of cattle. Pati also gets to taste some beef that's been slow-cooked over an open flame, which she describes as tender, juicy, and full of flavor.

With the beef as the centerpiece, Pati and Chef Marco prepare a dish called carne con chile colorado, which is a marinated and braised beef dish served with a spicy red sauce. They also make a salad of nopales, or cactus paddles, which are a common ingredient in Sonoran cuisine. The nopales are grilled and chopped, then combined with tomatoes, onions, and cilantro for a refreshing side dish.

Finally, Pati and Chef Marco visit a local bakery to learn about Sonora's sweet treats. They meet the baker and watch as she makes a variety of pastries, including conchas, which are sweet bread rolls with a sugary topping. Pati samples one of the freshly-baked conchas and declares it "fabulous."

Back in the kitchen, Pati and Chef Marco use the conchas to make a dessert called capirotada, which is a bread pudding-like dish that's sweetened with brown sugar, piloncillo, and cinnamon. They also make a cocktail called a Sonoran Sunset, which features tequila, grapefruit juice, and grenadine.

Throughout the episode, Pati discusses the cultural and historical influences that have shaped Sonoran cuisine, such as the region's strong ties to the sea and its proximity to the United States. She also shares personal anecdotes about her own family's experiences in the region and how they've influenced her cooking.

Overall, "Fronterizos of the Golden Coast" is a fascinating look at the flavors and traditions of Sonora's coast. Pati's collaborations with Chef Marco and her visits to the fish market, ranch, and bakery provide a rich tapestry of ingredients and techniques that showcase the best of what this region has to offer.