For Pati Jinich, there was a right way and a wrong way to make authentic Mexican cuisine. That was until she journeyed across the U.S.-Mexico borderlands. From cowboy candy to green spaghetti, she joins us to share the foods and lessons she learned from both sides of the border. Plus, Milk Street Radio producer Sarah Clapp visits the 2026 James Beard Chef and Restaurant Awards and meets the winners; and Mo Rocca prepares a funeral breakfast for accordionist Lawrence Welk.

Questions in this episode:

“I made muffins with some purple sweet potatoes and they came out a blue-green color. I loved the taste and texture, but how do I achieve both of those things while keeping them bright purple?

"What are some fun ways to use matsutake mushrooms?"

"As a kid, I used to get this cheesecake that was cooked on a large sheet pan. It was quite cakey and not creamy. What is it?"