Pati takes viewers on a deep dive into the history of Oaxaca cuisine from pre-Hispanic origins, to the introduction of Spanish techniques, and finally modern day movements. She starts by tasting ancestral recipes at the local market. Then, she meets up with a friend and historian who takes her to a restaurant, where they eat traditional Oaxaca recipes with a modern twist. She's going on a culinary adventure through time all in one day. Back in her kitchen, inspired by the tastes from that day, she shares new dishes that happen to be vegetarian with her friend and food editor Joe Yonan. Sweet potato and black bean tamales; Avocado, watercress and pecan salad.