In the 13th season of “Pati’s Mexican Table,” Pati Jinich takes viewers on a culinary tour of Chihuahua, Mexico.

including the Mexican Oaxaca and Chihuahua varieties, are slightly salty and work well in plain cheese quesadillas. But they also have a mild taste that doesn't clash with strongly flavored filling ...

This queso fundido recipe melts Oaxacan cheese, Gouda, and salsa together to make a cheesy concoction perfect for eating with a warm tortilla.

"Combining the two makes for a flavorful and delicious soup. A grilled cheese made of cheddar and Chihuahua cheese pairs ...

Both burritos are surprisingly light combinations that aren’t as spicy as they sound ... The Del Rey burrito — complete with juicy al pastor and enough Chihuahua cheese to flip any frown upside down — ...

Did you expect to find great seafood in the scorching desert? Phoenix has a thriving Mexican seafood scene and we're here to help guide you.

Jinich calls this community “hugely impactful” on both the culture and economy in Chihuahua. For Jinich, it’s the Mennonite cheese — or queso Chihuahua — that’s the main culinary focus.