Celestino Gasca didn't exist until about 30 years ago. Now, this rural seaside town is becoming a vacation destination due to its magnificent untouched beaches and idyllic surfing conditions. Pati meets with local restaurant owner Carmen and helps her cook one of Sinaloa's most iconic recipes: pescado zarandeado. Then, she travels 30 minutes south to the tiny fishing village of Las Barras, where she meets a fisherman who catches percebes, a tiny crustacean considered a delicacy in the region.

Known as "Mexico's Bread Basket," Sinaloa produces about 40% of the meat and produce consumed in all of Mexico. In this episode Pati travels the countryside — to farms and fisheries to get an up-close look at the wealth of resources Sinaloa has to offer. She visits a dairy farm known for its fresh cheese, tours a high-tech produce farm, and gets a fresh-water fishing lesson from a master fisherman. In her kitchen, Pati cooks recipes inspired by the farm-fresh bounty of Sinaloa.

In this episode, Pati visits home cooks and iconic restaurants all over Sinaloa, sampling some of the state's most iconic dishes. Delicious destinations include fish chicharron with a master fish butcher in Maviri, to a rustic pan de mujer with a family of bread makers in Altata, to one of the most famous restaurants in Mazatlán, Cuchupetas, beloved by celebrities, politicians, and locals for delicious seafood and a one of a kind experience.