Ep 13. Naturally Vegetarian Mexican

Pati's Mexican Table season 2 episode 13 is titled "Naturally Vegetarian Mexican" and is dedicated to exploring the vibrant and delicious world of Mexican vegetarian cuisine. Pati takes us on a journey through some of the best vegetarian dishes that Mexico has to offer, proving that Mexican food is not just about meat and cheese.

The episode starts with Pati introducing us to the concept of vegetarian Mexican food and how it has evolved through history, incorporating ingredients such as beans, squash, corn, and chiles. She explains that although vegetarianism has become more popular in Mexico recently, the cuisine itself has always been inclusive of vegetarian options.

The first dish Pati makes is a classic, the chile relleno, but with a vegetarian twist. Instead of using beef, she fills the chiles with a delicious mixture of quinoa, tomatoes, and zucchini. She then teaches us how to make her secret weapon - ancho chile sauce - which she blends with tomatoes and garlic to create a rich, smoky sauce that perfectly complements the stuffed chiles.

Next up is a dish that is perfect for a light lunch or dinner, the nopales salad. Nopales are cactus pads that are eaten widely in Mexico and have a tangy, slightly sour flavor. Pati shows us how to prepare the nopales by first removing the spines and cooking them in boiling water. She then mixes them with a variety of fresh vegetables, including tomatoes, onions, and cilantro, before dressing them with a lime and olive oil vinaigrette.

Pati then takes us to the heart of Mexican cuisine with her vegetarian take on a mole poblano. At its core, a mole is a complex sauce made up of chili peppers, nuts, spices, and other ingredients. Traditionally, it is served over meat, but Pati shows us how to create a vegetarian version using mushrooms and blending the mole sauce with vegetable broth. She also gives us a glimpse into the history of mole and its significance in Mexican culture.

The episode culminates with a dessert that is both delicious and healthy, the mango and yogurt popsicles. Pati takes us through the simple but tasty process of pureeing ripe mangoes with Greek yogurt, honey, and lime juice before pouring the mixture into popsicle molds. The result is a sweet and tangy treat that is sure to be a hit with kids and adults alike.

Throughout the episode, Pati's passion for Mexican cuisine and her love of vegetarian food are evident. She clearly relishes the opportunity to share the flavors and techniques of her culture with viewers, and her enthusiasm is infectious. With her easy-to-follow instructions and helpful tips, even novice cooks can attempt these dishes with confidence.

In conclusion, "Naturally Vegetarian Mexican" is a delightful and informative episode of Pati's Mexican Table that showcases the diversity and richness of Mexican vegetarian cuisine. Pati's warmth and expertise make it a joy to watch, and her recipes are sure to become staples in any vegetarian cook's repertoire.