Farming the Desert in Monterrey, Mexico | Pati Jinich | Pati’s Mexican Table

Texas’s neighbor to the south, the Mexican state of Nuevo León has a famously rugged, dry, desert climate. But one tenacious and innovative farmer, Gaby Molinar, has cracked the code on growing bountiful produce in the middle of a city in the middle of a desert at her Huerto Urbano. We meet her and her Michelin starred chef husband Guillermo González Beristáin, and hear how their loved story began over celery root, in this episode. And I take you to chef Guillermo’s restaurant Pangea, as well as to meet young chefs who are following in his footsteps at Restaurante KOLI. In my kitchen, we make duck together for the first time and use the excess duck fat to make a tamal like you may never have seen – a skillet corn tamal.

Looking for the recipes?
Spicy Honey, Garlic and Orange Roasted Duck: https://patijinich.com/spicy-honey-garlic-and-orange-roasted-duck/
Skillet Corn Tamal with Duck Fat and Roasted Garlic: https://patijinich.com/skillet-corn-tamal-with-duck-fat-and-roasted-garlic/

#urbanfarming #monterreynuevoleon #mexicancuisine