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 special episode, Pati travels north of the border to Tucson, Arizona, a city that claims to have the best 23 miles of Mexican food anywhere in the world. She visits restaurants and meets local chefs, trying to get a deeper understanding of what Mexican food in America truly is. What happens to recipes when they travel across the border? How do different cultures connect and shape the food we eat? And what is this Sonoran hot dog everyone is raving about?