Mexico is now the largest importer of cinnamon in the world — but how is it used there that's so special? Just how different is the Ceylon cinnamon used in Mexico from the Cassia cinnamon of Southeast Asia? This show will look at how cinnamon traveled from Asia to Mexico and how you use it in delicious foods today.

Immigrants from Lebanon, Syria and Israel have left a tasty influence on Mexican cuisine over the years. Pati will look at how and why they came to such a far-flung — but fascinating — country and what kind of legacy they've contributed.

Vanilla only comes in a bottle, right? Oh, it's a bean! Where on earth do I find vanilla beans, and how do I cook with them? Do I crack them open or something? Wait, vanilla comes from Veracruz, Mexico — not Madagascar? This episode will explain all of that, plus share a few amazing vanilla-infused recipes.