Ep 9. Mocorito, The Land of Chilorio

In this episode of Pati's Mexican Table, Pati heads to Mocorito, a small town nestled in the state of Sinaloa, known for its famous regional dish, chilorio. Pati is excited to explore the origins of this tasty treat and learn the secrets of its preparation from the locals.

Her first stop is at a local market, where she discovers the key ingredients for making chilorio, including pork meat, dried chili peppers, and a variety of spices. Pati quickly befriends the vendors, who share with her their tips on selecting the best ingredients for the dish.

Next, Pati meets with a local chef, who shows her how to prepare the pork for the chilorio by slow-cooking it until it becomes tender and flavorful. Pati is amazed by the complexity of the dish's preparation, which requires a careful balance of spices to achieve the perfect flavor.

After the pork is cooked, Pati heads to a nearby restaurant, where she tastes some of the best chilorio in town. She is blown away by the dish's rich flavor and texture, and can't wait to recreate it in her own kitchen.

Back at home, Pati prepares her version of chilorio, using the tips and techniques she learned in Mocorito. She adds her own twist to the dish, incorporating some of her favorite ingredients, including onions and garlic.

As she cooks, Pati reflects on the importance of preserving traditional regional cuisine. She is grateful for the opportunity to learn from the people of Mocorito and hopes that she can inspire others to appreciate and celebrate the diversity of Mexican cooking.

In the end, Pati's chilorio turns out beautifully, a delicious tribute to the culinary traditions of Mocorito and the people who keep them alive.