Ep 12. Alan Goes to College

In this episode of Pati's Mexican Table, titled "Alan Goes to College," host Pati Jinich welcomes her youngest son, Alan, as he prepares to head off to college. Jinich wants to make sure her son is well-fed before he leaves, so she sets out to prepare some of his favorite Mexican dishes as a way to say goodbye.

As the show begins, we see Jinich and Alan in the kitchen, where they start by making guacamole. With Alan's help, Jinich chops tomatoes, onions, garlic, and cilantro before mashing them together with ripe avocado. Jinich emphasizes the importance of choosing perfectly ripe avocados for the best flavor and texture. Once the guacamole is ready, Jinich and Alan dig in, enjoying the creamy, flavorful dip with tortilla chips.

Next, Jinich shows Alan how to make "sopa seca," a Mexican noodle dish that translates to "dry soup." The dish is essentially a casserole made with pasta, tomatoes, onions, chicken broth, and cheese. Jinich and Alan work together to cook the noodles and assemble the casserole, which they then bake in the oven until it's hot and bubbly.

While the sopa seca bakes, Jinich and Alan prepare fish tacos. They start by marinating red snapper fillets in a mixture of lime juice, garlic, and spices. Jinich shows Alan how to properly heat and char tortillas on a gas stove, giving them a smoky flavor and a bit of crispness. Then they grill the fish and assemble the tacos, topping them with a creamy avocado salsa. Alan is impressed by the variety of flavors and textures in the tacos, which include crunchy cabbage and tender fish.

As the episode progresses, Jinich talks about the ways Mexican cuisine has evolved over time, incorporating new ingredients and influences. She explains that while she cherishes traditional dishes, she also loves to experiment and try new things. This philosophy is evident in the final dish of the episode: a vegan Mexican chocolate mousse.

To make the mousse, Jinich uses firm tofu as the base, blending it with cocoa powder, agave nectar, vanilla, and spices. She explains that using tofu makes the mousse healthy and light, while Mexican chocolate gives it a rich, complex flavor. Jinich and Alan both try the mousse and agree that it's surprisingly delicious, with a creamy texture and a perfect balance of sweetness and bitterness.

Throughout the episode, Jinich's warmth and enthusiasm shine through, making it clear why she's become such a beloved figure in the world of food television. Her commitment to showcasing the many flavors and traditions of Mexican cuisine is both inspiring and delicious, and viewers will be left feeling hungry and eager to try these dishes for themselves.