PATI: MERIDA,
THE CAPITAL OF YUCATAN,
THE EPICENTER
FOR CULTURE AND CUISINE...
AND ME WITH A FULL DAY
TO EXPLORE.
WHAT CAN I DO
WITH ONE DAY IN MERIDA?
IT TURNS OUT...
A LOT!
♪ DAME, DAME ♪
♪ DAME TU CHOCOLATÉ ♪
♪ DAME, DAME ♪
♪ DAME TU PILONCILLO ♪
♪ DAME, DAME ♪
♪ DAME CAFÉ CALIENTÉ ♪
♪ DAME, DAME ♪
♪ DAME TU CORAZÓN ♪
ANNOUNCER: "PATI'S MEXICAN
TABLE" IS MADE POSSIBLE BY...
THE MINISTRY OF AGRICULTURE,
LIVESTOCK, RURAL DEVELOPMENT,
FISHERIES, AND FOOD...
MEXBEST...
AND...
THE NATIONAL
AGRICULTURAL COUNCIL.
FUD BRAND MEATS,
WITH TRADITIONAL MEXICAN FLAVOR.
LAMORENA CHILES AND SAUCES,
AUTHENTIC MEXICAN FLAVOR.
A PLACE THAT'S A FEW HOURS AWAY.
A PLACE THAT MOVES
AT A DIFFERENT PACE.
A PLACE THAT TRAVELS
BACK IN TIME.
A PLACE THAT IS CAMPECHE.
CAMPECHE--LIVE IT TO BELIEVE IT.
THIS IS MY THIRD TIME
IN THE CITY OF MERIDA,
BUT EVERY TIME I LEAVE,
I CAN'T WAIT TO GET BACK.
IT'S JUST BEAUTIFUL,
COLORFUL, AND THE PEOPLE--
THEY'RE SWEET,
THEY'RE REALLY FRIENDLY...
HA HA HA!
THEY'RE SO PROUD
OF THEIR CITY
AND THEIR CULTURE,
AND THE FOOD HERE IS PHENOMENAL!
MERIDA IS THE CAPITAL
OF THE STATE OF YUCATAN,
THE CENTER
FOR COMMERCE AND CREATIVITY.
KNOWN AS THE WHITE CITY
FOR ITS LIMESTONE BUILDINGS,
IT'S A BEAUTIFUL CITY
TO TAKE IN ON FOOT.
MERIDA IS THE STORY
OF TWO CULTURES WEAVING
TOGETHER FOR CENTURIES,
SPANISH AND ANCIENT MAYA.
JUST LIKE THE WALLS THAT
HAVE BEEN WHITEWASHED
WITH LAYERS OF HISTORY,
THE FOOD HAS THAT SAME LAYERING
OF HISTORICAL INFLUENCES
AND INGREDIENTS.
WHENEVER I START OUT
ON A CULINARY TOUR OF A CITY,
ONE OF THE FIRST PLACES
I STOP IS THE MARKET.
HERE IN MERIDA,
THAT PLACE IS MERCADO SANTIAGO,
HOME OF LA LUPITA,
ONE OF THE BUSIEST,
MOST POPULAR,
MOST DELICIOUS PLACES
THE CITY HAS TO OFFER,
BUT BEFORE WE DIVE
INTO THE FOOD,
JUST WATCH AND TRY TO
KEEP UP FOR A SECOND.
MARKET FOOD IN MEXICO
IS THE EXTENSION
OF THE HOME KITCHEN,
REALLY EXPERIENCED
HOME COOKS THAT HAVE
A TRADITION OF MAKING
THAT PRECISE RECIPE
BY COOKING IT
IN THEIR HOME KITCHEN,
AND AS A RESULT, YOU'RE
GETTING FAMILY TRADITIONS
IN MEALS AS MARKET FOOD.
PEDRO, THE OWNER OF LA LUPITA,
IS ONE OF THOSE HOME COOKS
WHO IS KEEPING
THAT TRADITION ALIVE.
HE WAS KIND ENOUGH TO
INVITE ME INTO HIS HOME
AND SHOW ME WHERE
ALL THAT DELICIOUS
MARKET FOOD BEGINS.
MARKET FOOD IN MEXICO
TALKS ABOUT FAMILY...
¡HOLA!
¡HOLA!
PATI, VOICE-OVER:
AND INHERITED FAMILY RECIPES
MADE IN SOMEONE'S HOME.
40 YEARS GO. OK.
CON EL NOMBRE--
WITH YOUR
DAUGHTER'S NAME.
THEN YOU
MARRIED PEDRO.
PATI, VOICE-OVER: MONDONGO IS
AN AUTHENTIC YUCATAN STEW MADE
WITH COW'S FEET AND TRIPE.
MEXICO IS A BIG
NOSE-TO-TAIL-APPROACH COUNTRY,
AND I THINK THAT ADDS
A LOT OF FLAVOR,
THAT ADDS A LOT OF PERSONALITY,
SO YOU HAVE TO FIGURE OUT
A WAY TO COOK EVERY
PIECE OF THE ANIMAL
IF YOU'RE GONNA COOK.
WE HAVE THE TRIPE,
WE HAVE THE FEET.
WE COVERED IT
WITH WATER.
OK. SO THE OREGANO
IN THE POT.
OH! LIKE, HALF
OF YUCATECAN FOOD
HAS ACHIOTE PASTE?
YES.
THAT'S PRETTY
INCREDIBLE.
[GASPS]
PATI, VOICE-OVER:
AND BECAUSE PEDRO IS ALWAYS
COOKING IN HIS KITCHEN,
HE HAS A STEW BASE
THAT HAS ALREADY BEEN COOKING
FOR OVER 3 HOURS.
OH, THAT'S
THE COOKED TRIPE.
ES LA CURA DIVINA.
THE DIVINE CURE
FOR ANY HANGOVER,
ANY AILMENT.
SO YOU START FEEDING
PEOPLE AT 5:30
IN THE MORNING
UNTIL, LIKE, 3:00?
YES.
AND THEN AT 3:00,
YOU COME HERE...
SÍ. YES.
AND YOU COOK
THE STEWS AND THE FOOD
FOR THE NEXT MORNING?
YEAH.
PATI: NEXT COMES THE SOFRITO.
PEDRO SAUTÉES SOME
BACON, HAM,
AND LOCAL LONGANIZA SAUSAGE
AND THEN ADDS SOME BELL PEPPER,
ONION, AND TOMATO.
I'LL PUT THAT IN
A TORTILLA AND MAKE
MYSELF A TACO.
OK.
SÍ. YES.
PATI: TO THE BASE
WE ADD SOME POTATOES
AND PURÉED REHYDRATED
ANCHO CHILES.
IS THE MONDONGO ONE
OF YOUR MOST POPULAR DISHES
IN LA LUPITA?
SÍ, SÍ.
[SPEAKING SPANISH]
I THINK THAT FOOD IS
A REFLECTION
OF THE PEOPLE OF A PLACE.
MEXICANS ARE ACCESSIBLE
AND ACCOMMODATING
AND USUALLY HAPPY
WHERE THEY'RE AT.
MMM.
OUR FOOD IS THAT WAY.
AFTER ADDING
GARBANZO BEANS,
THE MONDONGO
IS FINALLY READY TO TASTE.
OHH!
[SPEAKS SPANISH]
WHOA!
MMM!
THAT TEXTURE MELTS
IN YOUR MOUTH.
IT'S JUST SO
INCREDIBLY RICH
AND TASTY,
AND IT'S
SO MUCH FUN.
LIKE, I DON'T KNOW
WHAT TO EAT NOW.
LIKE, YOU KNOW,
SHOULD I HAVE THAT,
SHOULD I HAVE THAT?
I WANT TO HAVE
A LITTLE BIT
OF EVERYTHING
IN THE SPOON.
MMM. MMM!
I THINK MY FAVORITE
PART TO MY SURPRISE
IS THE FOOT.
IT REMINDS ME OF MARROW,
BUT YOU KNOW HOW MARROW
COMES SO LITTLE WHEN YOU
GET IT OUT OF THE BONE,
AND THIS IS,
LIKE, SO GENEROUS.
MMM. YOU'RE
MAKING ME SO HAPPY.
SO HAPPY.
AFTER A TASTE OF HOME,
THERE'S ONLY ONE WAY TO
GET THE FULL EXPERIENCE
AT LA LUPITA...
IN MERCADO SANTIAGO
OVER A TABLE FULL
OF PANUCHOS, TORTAS,
AND THAT FAMOUS MONDONGO STEW.
MMM.
WHAT DO YOU LIKE
THE MOST ABOUT COOKING
FOR PEOPLE?
YOU'RE NOW
IN BUSINESS 42 YEARS?
SÍ.
AND WE REALLY SAW HOW
THE FOOD IN THE MARKET
IT'S REALLY AN EXTENSION
OF THE HOME KITCHEN...
WITH A BELLY FULL
OF MONDONGO,
LET'S DIVE A LITTLE DEEPER
INTO THIS CITY.
LET'S GO BACK
ABOUT 450 YEARS.
WHEN THE SPANISH ARRIVED
IN THE MID-1500s,
MERIDA WAS THE SITE
OF THE MAYAN CAPITAL TH'O.
DURING THE CONQUEST,
THE SPANISH DEMOLISHED THE CITY,
AND THEY USED THE RUINS
FROM THE 5 MAYAN TEMPLES
TO BUILD LA CATEDRAL
SAN ILDEFONSO,
AN IMPOSING SYMBOL OF STRENGTH
AND COLONIALISM.
FOR OVER 4 CENTURIES,
THE MAYAN AND SPANISH PEOPLE
HAVE BEEN LIVING TOGETHER,
SHARING TRADITIONS,
INGREDIENTS, BLENDING CULTURES.
THIS IS THE STORY
OF THE YUCATAN.
IN MERIDA, THERE'S
EVIDENCE AT EVERY TURN.
YOU CAN FIND TRACES
OF BOTH CULTURES EVERYWHERE
YOU LOOK IN THE CITY.
SO WHEN THE SPANISH
ARRIVED HERE
MORE THAN 500 YEARS AGO,
THEY MARKED THE CORNERS
OF THE STREET WITH THESE
SYMBOLS SO THAT
THE MAYANS COULD NAVIGATE
THE SPANISH SETTLEMENT.
THE MAYANS DIDN'T
UNDERSTAND THE NUMBER SYSTEM,
BUT THEY DID UNDERSTAND SYMBOLS.
SO MUCH OF THE STORY HERE IS
ABOUT PRESERVING THE PAST,
BUT SOME ARE ELEVATING
THAT APPROACH IN CUISINE.
PEDRO.
PATI, VOICE-OVER: MY GOOD FRIEND
PEDRO EVIA IS ONE
OF THE LEADERS OF THAT MOVEMENT.
AT HIS RESTAURANT KU'UK,
PEDRO TREATS FOOD
AS AN ART FORM, A MODERN
EXPRESSION OF THE PAST.
WHAT DO YOU THINK THAT
SEPARATES THE YUCATAN
FROM THE REST
OF THE COUNTRY?
WE ARE A VERY PARTICULAR
KIND OF PEOPLE.
WE HAVE THIS INTEREST
FOR ARTS AND MUSIC
OF COURSE.
VERY ARTISTIC.
VERY ROMANTIC.
WE HAVE OUR
OWN IDENTITIES.
IN FACT, PEDRO IS SO
PROUD ABOUT YUCATAN
AND ESPECIALLY
ABOUT MERIDA THAT HE DECIDED
THAT MERIDA NEEDED
TO HAVE TOP-NOTCH RESTAURANTS
LIKE PARIS OR ROME OR NEW YORK.
BECAUSE HE LOVES IT SO MUCH
AND HE KNOWS IT SO MUCH,
HE'S FIGHTING
FOR THAT RIGHTFUL PLACE
FOR THE FOOD OF MERIDA.
FOOD CAN BE SOMETHING
THAT NURTURES A FAMILY,
AND IT CAN ALSO BE
AN ARTISTIC EXPRESSION,
AND ONE OF THOSE
EXPRESSIONS IS AN HOMAGE
TO THE MAYAN CULTURE
AND THEIR RELATIONSHIP
TO THE LAND.
THE HARMONY OF EARTH,
VEGETABLES, CORN,
AND THOSE WHO LABOR TO
CREATE OUR FOOD COMES
TOGETHER IN AN ANCIENT GROWING
TECHNIQUE CALLED LA MILPA.
WITH SOME WATER AND CARE,
A BOUNTY IS REALIZED.
SO WHAT'S IT MADE OF?
IT'S, UH--
CORN.
OK.
AND HERBS.
LIKE A CRISP.
COMO UNA TORTILLA CRISP.
WHAT ARE THESE DROPS?
UH, THE DROPS ARE
A GEL.
GEL.
MADE WITH GRASS.
YES.
[CRUNCH]
MMM.
MMM!
IT'S LIKE SAVORY
AND A LITTLE SALTY.
LET ME TASTE
THE DROPS OF WATER.
MMM!
DELICIOUS.
HMM.
INCREDIBLE.
ONE OF THE REASONS
WHY I THINK MEXICO HAS SUCH
A PHENOMENAL CUISINE
BECAUSE IT HAS
TRADITIONAL PILLARS
ON WHICH IT STANDS,
BUT IT ALSO OPENS UP
THE DOOR LETS NEW AIR IN
BECAUSE A CUISINE THAT
DOESN'T TRY NEW THINGS
SORT OF SUFFOCATES,
SO IT JUST EXPANDS
ITS POSSIBILITIES.
GRACIAS, PEDRO.
[SPEAKS SPANISH]
PATI: AS THE SUN SETS
IN MERIDA,
THE CANTINA DOORS OPEN.
[BAND PLAYING]
THE CITY OF MERIDA
LOVES ITS NIGHTLIFE.
CANTINAS LIKE LA NEGRITA
ARE ALL ABOUT GOOD TIMES
WITH FRIENDS AND FAMILY.
MUSIC, DANCING,
AND OF COURSE FOOD.
CANTINA FOOD IS ALWAYS
A STAPLE OF THE NIGHTLIFE.
BOTANAS, OR SNACKS,
ARE SERVED WITH DRINKS
AND USUALLY FREE
OR VERY, VERY CHEAP.
PAPADZULES, TACOS, TAMALES--
DELICIOUS FUEL
BETWEEN DRINKS AND DANCING.
[SINGING IN SPANISH]
A FEW BLOCKS AWAY,
CHEF DAVID CETINA IS KEEPING
THE BOTANAS TRADITION
ALIVE AT HIS CANTINA
LA PROSPERIDAD.
DAVID CETINA IS
A WONDERFUL CHEF IN MERIDA.
HE LOVES DOING
TRADITIONAL DISHES
THE WAY THEY SHOULD BE MADE,
AND HE'S JUST GOING TO
EXECUTE IT
IN THE MOST DELICIOUS WAY.
I'VE HEARD SO MUCH
ABOUT THE EMPANADAS,
BUT THE ONE THING I'M,
LIKE, COMPLETELY IN LOVE
WITH IS YOUR
BEAUTIFUL CHEF COAT.
WOW! I MEAN,
LOOK AT THIS!
IT'S LIKE
A PIECE OF ART, HUH?
[SPEAKS SPANISH]
A 4-MONTH...
SÍ.
[SPEAKS SPANISH]
I'M IN AWE OF THE CHEF,
IN AWE OF THE COAT,
AND I'VE HEARD
INCREDIBLE THINGS
ABOUT YOUR
FOOD, ESPECIALLY
THESE EMPANADAS.
EMPANADAS
DE QUESO CON CHAYA.
OK.
CHAYA.
CHAYA IS SO DELICIOUS,
WHICH IS LIKE
WATERCRESS SPINACH
BUT A LOCAL HERB.
OK. SO WHAT'S
WITH THE EDAM CHEESE
IN YUCATAN?
WHY IS IT SO
ROOTED HERE?
AND THEN WHEN THEY CAME
TO VISIT, THEY WOULD
BRING THE EDAM?
THAT'S REALLY
NICE AND GENEROUS.
SÍ.
PATI, VOICE-OVER: OF COURSE,
THE MOST IMPORTANT STEP
IN EMPANADA MAKING...
A BUBBLING HOT BATH.
[PATI SPEAKING SPANISH]
CLARO.
GRACIAS.
YOU CAN SEE MY MOUTH
WATER RIGHT NOW, RIGHT?
YEAH!
MMM!
MMM!
THE MASA,
IT'S ALMOST SWEET,
AND THE CHAYA
IS BITTER,
BUT THE CHEESE
IS VERY STRONG.
[SPEAKS SPANISH]
GRACIAS.
SÍ.
PATI, VOICE-OVER: ANOTHER
OF DAVID'S BOTANA SPECIALTIES,
KIBI, IS AN ODE TO THE LEBANESE
POPULATION IN MERIDA.
GROUND PORK,
BULGUR WHEAT, CHOPPED MINT,
ONIONS, PEPPER,
AND GARLIC,
AND YOU KNOW WHERE IT GOES.
MMM.
THIS IS CRUNCHY
AND VERY SAVORY.
QUE RICO.
I'M REALLY SURPRISED
AT HOW THIS BLEND
OF CULTURES HAS
EXPRESSED ITSELF
SO DIFFERENTLY
FROM THE REST OF THE COUNTRY.
MERIDA IS A CITY
THAT IS SO PROUD
ABOUT ITS HERITAGE.
IN FACT, YOU COULD SAY
THAT THE ENTIRE CITY
OF MERIDA DANCES
TO THE BEAT OF A SINGLE DRUM,
AND IT IS CALLED TRADITION,
AND TRADITION IN MERIDA DICTATES
THAT EVERY MONDAY PEOPLE EAT
PORK AND BEANS,
FRIJOL CON PUERCO.
IT IS INCREDIBLY SATISFYING,
AND ONCE YOU EAT IT,
YOU WOULD THINK
THAT A LOT OF WORK
AND TIME WENT INTO IT,
BUT IT'S VERY, VERY SIMPLE.
IN HERE, I HAVE
TWO POUNDS OF BLACK BEANS
AND 6 LITERS OF WATER
THAT HAVE BEEN COOKING
WITH NOTHING ELSE
FOR 45 MINUTES.
SO THEY'RE STARTING
TO GET TENDER,
AND YOU CAN SEE
THE BLACK BEAN BROTH.
IT'S JUST SO INKY
AND SO RICH,
AND THERE'S NOTHING IN THERE
BUT THE BLACK BEANS
AND THE WATER,
AND AT THIS POINT,
ADD A TABLESPOON
OF KOSHER SEA SALT.
YOU CAN ADD THE SALT NOW
BECAUSE SINCE THE BEANS
ARE PARTIALLY COOKED
THEY WON'T TOUGHEN.
IF YOU ADD THE SALT
IN THE BEGINNING,
THEY'RE GOING TO HARDEN.
I HAVE HERE 4 SPRIGS
OF FRESH EPAZOTE LEAVES.
THEY HAVE A VERY STRONG, CLEAN,
SORT OF PUNGENT TASTE,
AND THEY'RE A GREAT MATCH
WITH BLACK BEANS.
JUST DROPPING THEM
IN THERE,
AND THEN I'M ADDING
ONE FULL ONION.
I CUT IT IN HALF
AND LEFT THE ENDS INTACT
SO THAT THE HALF ONIONS
WILL STAY TOGETHER
THROUGHOUT THE COOKING PROCESS.
THIS IS SUCH A TRADITIONAL
COMBINATION OF FLAVORS.
THE EPAZOTE,
BLACK BEANS, AND ONION GO
REALLY WELL TOGETHER,
AND THEN I HAVE
A PORK BUTT CUT INTO,
LIKE, ONE- TO TWO-INCH CHUNKS.
ADDING THE MEAT IN THERE.
THEN YOU JUST COVER IT,
AND WITH THE LID
PARTIALLY COVERED,
YOU'RE JUST GONNA COOK IT
FOR AN HOUR AND A HALF,
WHICH SHOULD GIVE YOU
ENOUGH TIME TO READ
A BOOK OR TO MAKE YOUR
DESSERT LIKE I'M GONNA MAKE,
A MANGO POUNDCAKE.
LET ME SHOW YOU
HOW YOU MAKE IT.
I'M GOING TO ADD
1 3/4 CUPS
OF FRESHLY DICED RIPE MANGO.
SO IT IS ABOUT
TWO BIG MANGOS.
ADD A 1/4 CUP
OF BUTTERMILK,
A TEASPOON OF ALMOND EXTRACT,
AND A TEASPOON
OF VANILLA EXTRACT.
AND THEN WE'RE GOING
TO PURÉE THESE
UNTIL COMPLETELY SMOOTH.
IT IS INCREDIBLE
EVERYTHING YOU CAN DO
WITH A BLENDER
FROM SAUCES TO SALSAS
TO SOUPS TO SMOOTHIES
TO YOUR POUNDCAKE.
TO MAKE THE BATTER,
I START WITH A STICK OF BUTTER.
AND I'M USING
ALREADY SOFT BUTTER.
NOW THAT THE BUTTER
IS VERY CREAMY,
I'M GOING TO ADD
1 1/3 CUPS OF SUGAR,
AND ONCE THAT GETS VERY WELL
MIXED AND CREAMY AGAIN,
I'M GOING TO ADD TWO EGGS.
AND AS THIS CONTINUES TO BEAT,
I'M GOING TO ADD
2 1/2 CUPS OF FLOUR
AND THEN 1 TEASPOON
OF BAKING POWDER
AND 1 TEASPOON
OF BAKING SODA...
AND A PINCH OF SALT.
AND THEN YOU'RE JUST
GONNA MIX THAT UP
WITH YOUR HAND
OR A WHISK,
AND THEN ALTERNATE ADDING
YOUR WET INGREDIENTS
FROM THE MANGO PURÉE
AND THE DRY INGREDIENTS
FROM THE FLOUR MIX
INTO THIS BUTTER,
SUGAR, EGG MIXTURE.
FIRST OF ALL, LOOK
AT THE COLOR OF THIS BATTER.
IT IS SO MANGOISH.
IT IS SO DELICIOUS.
THE BATTER GOES INTO
A BUTTERED AND FLOURED PAN,
AND I'M GONNA PUT
IT IN THE OVEN
AT 350 DEGREES
FOR 30 MINUTES.
THE LAST THING WE NEED
IS A CHILTOMATE,
AND A CHILTOMATE IS JUST
A BASIC YUCATECAN TOMATO SAUCE
THAT THEY USE
TO EAT EVERYTHING.
I START BY PUTTING
3 RIPE ROMA TOMATOES
ON A HOT COMAL.
AND THEN I'M GOING TO
ADD ONE OF THESE
SPICY LITTLE GUYS, A HABANERO,
1/4 OF THIS WHITE ONION,
AND ALL OF THE INGREDIENTS
ARE GOING TO CHAR
FOR ABOUT 8-10 MINUTES.
I'LL FLIP THEM SO THEY'LL
CHAR ON ALL SIDES.
WHEN THEY'RE DONE,
THEY'LL BE READY TO BE
MASHED UP IN A MOLCAJETE,
AND I KNOW JUST THE GUY
FOR THE JOB--
MY SON JUJU.
[SPEAKING SPANISH]
¿SÍ? YEAH.
THIS IS WHAT
WE'RE GONNA DO.
YEAH.
MASHER?
OK.
SO IT'S THE MOLCAJETE,
TEJOLETE.
WHATEVER I ADD IN THERE,
YOU JUST HAVE TO
MASH IT AWAY.
OK.
¿SÍ?
IT'S A LITTLE BIT
HOT STILL.
YOU KNOW, CHARRING
OR ROASTING HABANERO
TAMES IT A LITTLE.
SHOULD PUT
THE WHOLE THING.
THE WHOLE THING?
YEAH.
YOU'RE SURE?
YES.
WE'RE GONNA SEE WHAT
YOUR BROTHERS THINK
ABOUT ADDING
THE WHOLE HABANERO.
SHOULD WE WARN THEM?
MMM, NO.
LOOK AT THAT
MISCHIEVOUS FACE.
SAMI: HOLA.
HEY!
[SPEAKING SPANISH]
PATI, VOICE-OVER:
THE PORK AND BEANS ARE READY,
AND I'M SURE
MY BOYS ARE, TOO.
MMM, MMM, MMM.
OH, THAT
SMELLS SO GOOD.
PATI: HEH HEH. SÍ.
YOU CAN SEE HOW THE MEAT
IS, LIKE, SO TENDER
IT'S COMING APART.
YOU GUYS HUNGRY?
YEAH.
I'M SO HUNGRY.
JUJU, TELL US HOW
SPICY THE SAUCE IS.
FOR YOU, IT'S SPICY.
FOR ME, IT'S NOT.
OH, REALLY?
JUJU, I BET I CAN EAT
MORE OF THAT THAN YOU.
UH-UH.
IN ONE BITE.
NO, JUJU!
BOYS WILL BE BOYS.
IT ALL TURNED INTO
A COMPETITION
OF WHO CAN TAKE
MORE HEAT.
THAT'S SPICY.
OHH.
YOU KIDDING ME?
IS IT ACTUALLY
THAT SPICY?
ALL RIGHT.
I'M GONNA TRY IT.
UNH.
OH, WHOA!
I HAD A PIECE
OF HABANERO.
YEAH. THAT'S
REALLY--OH, MY GOD.
THAT'S WAY SPICIER
THAN I EXPECTED.
MMM.
WHAT DO YOU THINK,
GUYS?
IT'S REALLY GOOD.
IT'S REALLY GOOD,
YEAH.
I LOVE IT.
YEAH?
I LOVE THE SAUCE.
MMM, MMM, MMM.
IT'S, LIKE, SO FILLING,
NO, ISN'T IT?
SAMI:
TOTALLY, YEAH.
IT MAKES ME FEEL LIKE
I HAVE MEXICO IN A BOWL.
PATI, VOICE-OVER:
WHENEVER THE BOYS ARE
AROUND THE TABLE,
IT'S ALWAYS GOOD
TO HAVE DESSERT READY.
I LIKE IT WITH A LOT.
DON'T YOU LIKE
IT WITH A LOT?
PATI, VOICE-OVER:
THE FINISHING TOUCH
ON THE MANGO POUNDCAKE
IS POWDERED SUGAR.
DO YOU SEE HOW
SPONGY THAT IS?
ALAN: OH, YEAH.
ISN'T THAT, LIKE,
SPONGY RIDICULOUSNESS
IN A POUNDCAKE?
YEAH.
AND IT TASTES LITTLE
BIT LIKE BANANA BREAD.
YOU CAN TASTE THE MANGO,
AND THERE IS THAT
ALMOND EXTRACT IN THERE.
YEAH. IT TASTES KIND
OF LIKE ALMOND CAKE.
ISN'T IT A LITTLE
BIT MARZIPANY?
SAMI: IT'S SO GOOD.
IT'S REALLY SWEET.
MM-HMM.
YOU GUYS, WHAT
DO YOU THINK?
PORK AND BEANS
EVERY MONDAY?
YEAH.
YES.
MM-HMM.
AND MANGO
POUNDCAKE, TOO?
YES.
ALWAYS, YEAH.
MANGO POUNDCAKE
FOR DESSERT.
PATI: FOR RECIPES
AND INFORMATION
FROM THIS EPISODE AND MORE,
VISIT PATIJINIC.COM AND CONNECT.
FIND ME ON FACEBOOK,
TWITTER, INSTAGRAM,
AND PINTEREST
AT PATI JINICH.
ANNOUNCER:
"PATI'S MEXICAN TABLE"
IS MADE POSSIBLE BY...
ALWAYS CONNECTED.
DISCONNECT...
AND FEEL THE MOMENT.
YAAH!
WHOO!
POOLS OF CLEAR WATER,
UNEXPECTED TASTES,
AND PLACES YOU'VE NEVER BEEN.
CANCÚN--LIVE IT TO BELIEVE IT.
LAMORENA CHILES AND SAUCES,
AUTHENTIC MEXICAN FLAVOR.
INTRODUCING FUD CAMPIRANO
MEXICAN CHEESES
WITH RESEALABLE PACKAGING.
THE NATIONAL
AGRICULTURAL COUNCIL...
MEXBEST...
AND...
THE MINISTRY OF AGRICULTURE,
LIVESTOCK, RURAL DEVELOPMENT,
FISHERIES, AND FOOD.
PROUD TO SUPPORT
"PATI'S MEXICAN TABLE"
ON PUBLIC TELEVISION.