The host of the PBS show Pati's Mexican Table serves up recipes for both traditional dishes as well as ones with her own spin that show the evolution of Mexican food north and south of the border and will bring everyone together to share food and stories.
Crepes are a cousin of the enchilada, says Mexican chef Pati Jinich. A vestige of French intervention in Mexico, crepes are now considered classics of Mexican gastronomy. (Above) Jinich's crepe enchiladas with corn, poblano chiles and squash in an avocado-tomatillo sauce.
Courtesy of Houghton Mifflin Harcourt