Pati travels to the small town of Teotitlan de Valle to meet with one of the best cooks in Oaxaca, Abigail Mendoza. Abigail is opening her home to show Pati her dedication to preserving the pre-Hispanic techniques and recipes of her Zapotec ancestors. Back in Pati's kitchen, her experience with Abigail inspires recipes that feature few ingredients used in rustic Oaxacan ways, including chicken with oregano and garlic, grilled corn salad, and burnt milk ice cream.

Pati takes a drive to a region in Oaxaca known for producing some of the best mezcal in all of Mexico. She meets the producer of a small family-run operation and learns how mezcal is made, from field to bottle. Back home, she has a mezcal-inspired get together with a few close friends and serves a bountiful Mexican steak salad and Oaxacan sours made with mezcal.

Pati spends a day with one of Oaxaca's best-known chefs and owner of Casa Oaxaca, Alex Ruiz. Alex takes Pati on a personal journey through his favorite market and family farm, showing her the Oaxaca that he knows and loves. In her kitchen, Pati creates some family friendly recipes inspired by her day with Alex and serves them to her son Juju.