Ep 1. Tijuana's Culinary Revolution

Pati's Mexican Table season 7 episode 1 is titled Tijuana's Culinary Revolution and it is an exciting introduction to the season. Pati takes us on a journey to Tijuana, a city that has recently undergone a major culinary transformation. She visits local restaurants and chefs who are contributing to the new wave of Mexican cuisine. Pati starts the episode by exploring the vibrant Mercado Hidalgo market where she finds ingredients that will be used in many of the dishes she will prepare throughout the episode.

The first stop on the culinary tour is at a taco truck called "Tacos El Frances". Here, Pati samples a variety of tacos including one made with octopus, and another made with cactus. She is impressed with the freshness and unique flavors that Tijuana's tacos have to offer. The next stop is at La Justina, an innovative wine bar that is changing the way wine is paired with Mexican food. Pati tastes a dish called "Birria Ramen" which is a fusion between traditional Japanese ramen and Tijuana's famous birria, a spicy stew made with goat meat.

In the next scene, Pati visits a restaurant called Mision 19 that is run by award-winning Chef Javier Plascencia. Pati learns about Chef Javier's philosophy on using local and seasonal ingredients to create unique dishes. She observes as Chef Javier prepares a dish called "Ensenada-style Yellowtail" that is cooked in a salt crust and then topped with a citrus sauce. Pati notes that the dish is not only delicious but also visually stunning.

The episode continues with a visit to the Caesars Restaurant, the birthplace of the Caesar salad. Pati talks to Chef Dario Gallo about the history of the Caesar salad and how it originated in Tijuana. She then watches as Chef Dario prepares the salad tableside, adding anchovies, garlic, and other ingredients to the classic recipe. The next stop is at La Carmelita, a family-run restaurant that specializes in mole. Pati learns about the traditional techniques used to make mole and then tastes a variety of mole dishes including one made with peanut mole and another with black mole.

The final stop on the culinary tour is at a food truck called "Las Palmas". Here, Pati tastes a dish called "El Canelo" which is made with hot dogs wrapped in bacon, topped with caramelized onions, and served with a variety of sauces. She also tries a dessert called "Churros Con Cajeta" which is a sweet pastry dipped in caramel sauce.

Throughout the episode, Pati also shares recipes inspired by the different dishes she has sampled during her tour of Tijuana's culinary scene. She prepares a traditional birria stew, as well as a recipe for her own version of "El Canelo". She also shares a recipe for mole and demonstrates how to make churros.

Overall, Tijuana's Culinary Revolution is an exciting introduction to Pati's Mexican Table season 7. Pati's enthusiasm for Mexican cuisine is infectious and her tour of Tijuana's culinary scene showcases the creativity and innovation that is happening in modern Mexican cooking. The episode is a must-see for anyone interested in Mexican food and those looking to discover new and exciting flavors.