¡OY! A CHIHUAHUA!

THAT IS IS SUCH

A MEXICAN DOG,

A CHIHUAHUA.

Pati, voice-over:

IN THIS EPISODE,

I VISIT PÁTZCUARO,

A BEAUTIFUL TOWN IN MEXICO,

WHERE I GET TO SAMPLE

MANY OF THEIR UNIQUE

AND TASTY TREATS.

THIS IS AN ICE CREAM

THAT TASTES LIKE

ALMOND VANILLA MILK DOUGH,

AND THAT'S WHY IT'S

CALLED PASTA, NOT SPAGHETTI.

BACK AT HOME, I GET

TO SAMPLE EVEN MORE SURPRISES

BECAUSE WE'RE THROWING

A POT LUCK PARTY!

HA HA!

SHOWING UP EARLY IS

MY FRIEND SABRINA SOTO,

WHO WILL BE PREPARING

A CUBAN CLASSIC, PAPAS RELLENAS.

AS FOR MY RECIPE,

I'LL BE MAKING BARBACOA,

A TRADITIONAL

AND INTENSELY FLAVORED

MEXICAN DISH COOKED

IN AN AUTHENTIC WAY,

IN BANANA LEAVES!

I WILL ALSO BE TREATING

MY FRIENDS TO MICHELADAS,

A POPULAR MEXICAN BEER COCKTAIL.

¡SALUD!

♪ 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...

MEXICO SUPREME QUALITY;

AND THE MEXICAN MINISTRY

OF AGRICULTURE,

LIVESTOCK, RURAL DEVELOPMENT,

FISHERIES, AND FOOD,

PROUD TO SUPPORT

"PATI'S MEXICAN TABLE"

ON PUBLIC TELEVISION.

Woman: ♪ ONE GLANCE

AND I KNOW ♪

♪ WHAT YOU'RE

FEELING NOW ♪

♪ HERE COMES MY LOVE ♪

Announcer: NESTLE LA LECHERA

SWEETENED CONDENSED MILK.

MOM'S LOVE

MAKES IT BETTER.

GOYA ADOBO,

[child humming]

[audience applause]

Narrator: Prepare them to

be great when they grow up.

Goya Chick Peas,

part of a healthy diet.

TASTE OF MEXICO.

Pati: TODAY IS GONNA BE

SO MUCH FUN.

I CALLED A FEW FRIENDS,

AND THEY'RE ALL GONNA BRING

DIFFERENT THINGS TO EAT.

I DON'T KNOW WHAT

THEY'RE BRINGING,

AND I CAN'T WAIT TO TRY IT,

AND I AM MAKING SOMETHING

VERY, VERY SPECIAL,

AND IT HAS BEEN PASSED DOWN

THROUGH NOT ONLY

A FEW GENERATIONS

BUT CENTURIES IN MEXICO,

AND IT'S CALLED BARBACOA.

THIS DISH IS INTENSE.

IT IS FLAVORFUL.

NOW IT'S USUALLY MADE

WITH LAMB OR GOAT ON THE BONE,

HUGE CHUNKS OF MEAT,

BUT IN SOME PLACES IN MEXICO,

LIKE IN CENTRAL MEXICO,

MICHOACÁN OR MEXICO CITY,

WHERE I'M FROM,

THEY SOMETIMES MAKE IT

WITH BEEF,

AND THEN THAT'S EASIER

BECAUSE IT COOKS FOR LESS TIME.

NOW HERE I HAVE SOME GORGEOUS

PIECES OF BRISKET.

THE NEXT IMPORTANT THING

ABOUT BARBACOA IS THE MARINADE.

THE MARINADE, WHICH IS

LIKE A WET RUB, USES

ANCHO CHILES

AND GUAJILLO CHILES.

NOW I HAVE 10 ANCHOS

AND 10 GUAJILLOS,

AND I TOOK OFF THE STEM

AND PUT THEM IN THIS POT,

COVERED IT WITH WATER,

BROUGHT IT TO A BOIL,

AND THEN LET IT SIMMER

OVER MEDIUM HEAT

FOR ABOUT 10-15 MINUTES.

YOU'RE BRINGING IT BACK TO LIFE.

IT'S PLUMP, IT'S MUSHY,

IT'S THICK, IT'S MEATY.

THAT'S WHAT YOU WANT,

SO I'M ADDING IT IN HERE.

THIS IS THE GUAJILLO CHILES.

LOOK AT THE DIFFERENCE

IN COLOR.

SO THESE TWO CHILES

ARE NOT THE SAME, GUYS.

TWO DIFFERENT CHILES ARE

TWO DIFFERENT INGREDIENTS,

BUT THE ANCHO AND THE GUAJILLO

GO BEAUTIFUL TOGETHER.

AND THEN I'M GONNA GET SOME

OF THAT COOKING LIQUID.

I NEED TWO CUPS.

AND THEN I'M GOING TO

ADD A TOMATO.

AND I'M GOING TO ADD

SOME ONION.

3 MEDIUM GARLIC CLOVES,

AND THEN I'M ADDING SALT,

2 1/2 TABLESPOONS IN HERE,

ABOUT A TABLESPOON OF OREGANO,

A HALF A TEASPOON

OF GROUND BLACK PEPPER,

AND THEN HALF A TEASPOON

OF ALLSPICE.

HALF A TEASPOON CINNAMON

AND 1/3 OF A CUP

OF APPLE CIDER VINEGAR.

AND ABOUT 4-5 WHOLE CLOVES.

I'M REMOVING THE STEMS.

ALL PUREED,

AND THEN I'M GOING TO DO

WHAT MEXICANS DO

TO SALSAS OR SAUCES

OR MARINADES MOST OF THE TIMES,

WHICH IS COOKING THEM.

I HAVE ABOUT 3 TABLESPOONS

THAT I WANT TO ADD IN HERE.

AND IF I KNOW MY COOKING,

THIS IS GONNA SMOKE,

THIS IS GONNA SIZZLE,

THIS IS GONNA BUBBLE,

AND I'M GONNA BE READY.

[SIZZLING]

THAT'S JUST NORMAL.

THAT'S JUST EVERYDAY COOKING

IN A MEXICAN KITCHEN.

I HAVE IT ON LOW TO MEDIUM HEAT.

I'M GONNA LEAVE IT

PARTIALLY COVERED,

AND THIS IS GONNA COOK

FOR ABOUT 10-12 MINUTES.

IT'S SIMMERING, IT'S BEAUTIFUL.

I'M GONNA SHOW YOU WHAT

I'M GONNA WRAP THAT MEAT IN,

AND THIS IS SO

SUPEREXCITING BECAUSE

YOU CAN NOW GET BANANA LEAVES

IN YOUR GROCERY STORE.

JUST LOOK

IN YOUR FREEZER SECTION,

IN YOUR LATIN SECTION,

IN YOUR INTERNATIONAL SECTION.

YOU WILL FIND THEM.

THIS KIND OF COOKING

HAS EXISTED IN MEXICO

SINCE PRE-HISPANIC TIMES.

THEY WRAPPED THE MEAT

IN BANANA LEAVES,

AND THEN THEY DUG

UNDERGROUND PITS,

AND TO THIS DAY,

THAT'S WHAT HAPPENS.

THE PITS ARE HUGE, IMMENSE,

AND IN THE BOTTOM,

THERE ARE SMOLDERING COALS.

THEY PUT THE MEAT

WITH THE MARINADE

WRAPPED IN THE LEAVES,

AND THEN THEY SEAL IT

WITH A KIND OF CLAY,

AND THEN IT COOKS OVERNIGHT.

THE BANANA LEAVES

KEEP IT MOIST,

BUT NOT ONLY THAT.

IT INFUSES THEM WITH THIS WILD

AROMA AND FRAGRANCE,

AND IT'S JUST INCREDIBLE.

OK. I'M ADDING

THIS HOT MARINADE OR WET RUB

ONTO THE MEAT BECAUSE

I'M GONNA COOK IT RIGHT AWAY.

IF YOU FIND AN AVOCADO LEAF,

THEN THIS WILL MAKE IT

EVEN MORE EXOTIC.

NOW I'M FOLDING IT LIKE THIS

LIKE A TAMAL.

IF YOU DON'T FIND

A BANANA LEAF,

YOU CAN JUST USE ALUMINUM FOIL

OR PARCHMENT PAPER.

FOR GUESTS, THIS IS

SUCH A TREAT.

YOU'RE GIVING THEM, LIKE,

A LITTLE GIFT.

I'M ADDING THE SAUCE.

AND WAIT.

THE LAST THING I'M ADDING...

BEER!

AND THAT WILL MAKE IT

REALLY SUPER EXTRA MOIST,

AND THEN I'M COVERING

WITH THE LID,

AND THIS WHOLE THING

IS REPLICATING THAT

UNDERGROUND PIT.

HAVE THE OVEN AT 350,

AND WE ARE GOING TO PUT IT

IN THERE FOR ABOUT 3 HOURS.

SO I'M GONNA MAKE A QUICK

CUCUMBER AND JICAMA SALAD

WITH A SPECIAL INGREDIENT

FOR MY FRIENDS

BECAUSE IT'S QUICK,

IT'S EASY, IT'S REFRESHING,

SO I'M GOING TO BEGIN

BY ZESTING TWO LIMES.

WHEN I CAN, I LOVE USING

THE FULL FLAVORS

FROM AN INGREDIENT,

SO IF I USE A LIME,

I USE THE ZEST

AND ALSO THE JUICE.

EVERYTHING'S GONNA GO

RIGHT IN HERE.

I'M ALSO USING CILANTRO.

I'M USING THE LEAVES,

I'M USING THE STEMS,

AND THE LOWER STEMS.

THEY HAVE A NICE CRUNCH,

AND THEY HAVE

A MORE INTENSE FLAVOR

THAN THE LEAVES,

SO EVERYTHING'S GOING IN THERE.

I HAVE DIFFERENT

ACIDIC FLAVORS IN HERE.

I HAVE THE LIME JUICE

AND THE ZEST.

NOW I'M ADDING RICE VINEGAR.

IT'S SWEET,

BUT IT'S ALSO VERY MILD.

YOU KNOW, IN MEXICO,

PEOPLE USE A LOT

OF HOMEMADE

FRUIT-FLAVORED VINEGARS

THAT ARE MADE

WITH THE RIND OF AN ORANGE

OR THE RIND OF PINEAPPLE,

AND RICE VINEGAR REALLY REMINDS

ME OF THOSE HOMEMADE VINEGARS.

SO I HAVE THE 3 TABLESPOONS

OF THE RICE VINEGAR.

I'M ADDING

A TABLESPOON OF HONEY,

AND THAT'S JUST GONNA

ROUND UP THE VINAIGRETTE.

MMM.

AND THEN I'M ADDING

1/4 OF A TEASPOON OF CAYENNE

AND SOME SALT TO TASTE

AND OLIVE OIL.

FIRST, I'M GOING TO MIX

THE INGREDIENTS.

I'M ADDING THE OLIVE OIL

SUPERSLOWLY, ALSO 3 TABLESPOONS,

AND I'M EMULSIFYING

THE VINAIGRETTE

BECAUSE YOU REALLY

WANT TO FORCE THAT OIL

TO BREAK INTO THE REST

OF THE INGREDIENTS.

LET ME HAVE A LITTLE TASTE.

MMM. I'M GOING TO ADD

SOME SCALLIONS.

IN IT GOES.

GONNA MIX IT.

I'M GONNA START CUTTING

THE CUCUMBER.

I LIKE TO CUT IT

INTO PIECES ABOUT THIS SIZE,

LIKE, ONE TO TWO INCHES.

THIS IS FUN GUYS.

CHECK THIS OUT.

YOU CAN SLICE IT LIKE THIS...

AND THEN YOU CAN CUT IT

INTO MATCHSTICKS.

AND WE GO WITH THE JICAMA.

THAT IS A FUN WORD TO SAY.

I'M PEELING THE JICA.

I'M JUST GOING AROUND

WITH THE KNIFE.

MY SECOND-TO-LAST THING,

SOME PEANUTS.

IT IS SUCH A SUPERCRUNCHY SALAD.

IT HAS THE CRUNCHY PEANUTS,

THE SUPERCRUNCHY JICAMA,

THE CRUNCHY CUCUMBER.

I'M MIXING IT ALL UP,

AND MY LAST, LAST THING

REALLY, REALLY THIS TIME--

CHECK WHAT I FOUND,

THIS GORGEOUS, GORGEOUS

JUMBO LUMP CRAB.

IT'S SO INCREDIBLY LUXURIOUS

AND DELICIOUS,

AND I'M ADDING IT IN THE END

BECAUSE I DON'T WANT TO MESS

MUCH WITH THE CRAB.

WHEN I MIX IT,

I WANT TO KEEP THOSE BIG CHUNKS

AND BITE INTO THEM.

YOU CAN TELL THAT

I'M REALLY HAPPY

THAT MY FRIENDS ARE COMING OVER,

MAKING THAT INTENSE

BARBACOA DISH

AND THEN THIS LUXURIOUS

CRAB SALAD.

I HOPE IT MAKES THEM HAPPY,

AND NOW I CAN'T WAIT TO SEE

WHAT THEY'RE BRINGING.

MMM. AWESOME.

SO THIS IS PÁTZCUARO.

IT'S A SMALL TOWN IN MICHOACÁN

THAT WAS ESTABLISHED

IN THE 14th CENTURY.

IT IS BEAUTIFUL,

IT IS FILLED

WITH COLOR AND MUSIC.

AND IT'S FILLED TO THE BRIM

WITH LITTLE SHOPS

AND RESTAURANTS SELLING

ABSOLUTELY EVERYTHING.

SO WE'RE GOING TO TRY

TO FIND JELL-O--GELATINA.

WHEN I WAS A LITTLE GIRL

IN MEXICO CITY,

WE USED TO FIND THEM

IN GAS STATIONS,

SO I WOULD ALWAYS WANT

TO GO WITH MY DAD

WHEN HE HAD TO FILL UP

THE CAR WITH GAS.

¡OY! A CHIHUAHUA!

THAT IS IS SUCH

A MEXICAN DOG,

A CHIHUAHUA.

JELL-Os!

NO, NO. SERIOUSLY.

WE JUST FOUND THE JELL-Os.

DILES HOLA.

¡HOLA!

AJEREZ.

SANDÍA.

SANDÍA--WATERMELON!

UVA--AND GRAPE.

JELL-O GETS REALLY

WILD IN MEXICO.

HERE. YOU USUALLY

MAKE THE FLAVORS

YOURSELF.

AJEREZ.

AJEREZ.

OK. SO SHERRY

IN THE BOTTOM

AND VANILLA

ON THE TOP.

[SPEAKING SPANISH]

OH, MY GOSH!

THEY JUST SAID

THEY CAN PUT

EGGNOG ON TOP.

SÍ. PLEASE.

SO NOW SHE'S POURING

EGGNOG ON TOP. OK!

MMM!

THIS IS DEFINITELY

A GROWNUP JELL-O.

¡GRACIAS!

HO HO HO!

OH, MY GOSH!

HOW CUTE!

[SPEAKING SPANISH]

[SPEAKS SPANISH]

AH! IT'S MOTHER'S DAY!

OH, WAIT, WAIT,

WAIT, WAIT!

GUYS, EMPANADAS.

I JUST HAVE TO

SHOW YOU THESE.

THIS IS A TYPICAL

EMPANADA STAND.

WHERE YOU HAVE

ALL KINDS OF FLAVORS

FROM SWEET TO SAVORY.

ALL OF THE THINGS ARE MADE

FROM SCRATCH

WITH FRESH INGREDIENTS.

MMM!

IT MELTS AND CRUMBLES

IN YOUR MOUTH.

SO GOOD.

I AM GONNA GO HUNT

FOR THE BEST ICE CREAM

BECAUSE THAT IS WHAT

THIS TOWN IS KNOWN FOR.

PASTA IS ONE FLAVOR.

[SPEAKS SPANISH]

BECAUSE I KNOW IT'S,

A WELL-KEPT SECRET.

[SPEAKS SPANISH]

YOU'RE GONNA SHARE

YOUR SECRET!

NO. I DON'T THINK SO.

MMM. MMM!

IT'S INCREDIBLE!

I JUST STOPPED

RIGHT THERE

TO JUST TASTE IT.

IT'S NOT A PASTA

ICE CREAM LIKE

THE ITALIAN PASTA

THAT YOU EAT

LIKE FETTUCCINI.

IT'S JUST CALLED

PASTA AS IN DOUGH.

SO BASICALLY THIS

IS AN ICE CREAM

THAT TASTES LIKE

ALMOND VANILLA

MILK DOUGH,

AND THAT'S WHY

IT'S CALLED PASTA,

NOT SPAGHETTI.

SO YOU'RE MOST

FAMOUS FOR THIS ONE?

YES. THIS IS

MOST FAMOUS.

AMAZING.

MMM!

YOU GUYS HAVE SEEN

SABRINA SOTO ON HGTV,

BUT YOU HAVEN'T

SEEN HER COOKING,

AND SHE'S COOKING HERE

WITH ME.

SABRINA, SO HAPPY YOU'RE

HERE WITH ME.

SHE TOLD ME ABOUT HER

PAPAS RELLENAS,

AND EVERYBODY'S

BRINGING STUFF,

BUT I TOLD SABRINA

I REALLY WANT TO LEARN

HOW TO MAKE THEM!

SO SHOW ME.

IT'S NOT EASY.

IT TAKES A LITTLE

BIT OF TIME,

BUT IT'S A SIMPLE RECIPE.

OK.

OK. SO FIRST, WE HAVE

TO CHOP SOME TOMATOES,

GREEN PEPPERS,

AND ONIONS.

PERFECT!

SABRINA, TELL ME

SOMETHING.

YES.

WHEN DID YOU FIRST

EAT PAPAS RELLENAS?

I REALLY DON'T EVEN REMEMBER.

I WAS SO YOUNG.

MY MOM USED TO

MAKE THEM ALL THE TIME.

SO THIS IS A DISH

THAT YOU HAVE

NOSTALGIA FOR,

LIKE IT REMINDS YOU

OF CHILDHOOD?

OF GROWING UP BECAUSE,

YOU KNOW, GROWING UP,

MY PARENTS AND MY AUNT,

MY GRANDMOTHER

WERE ALWAYS

IN THE KITCHEN GOSSIPING,

SO MY SISTER AND I

ALWAYS WANTED TO

HANG OUT WITH THEM.

SO WE WERE ALWAYS

AROUND FOOD, COOKING,

AND I LOVE COOKING.

EVEN WHEN I GO VISIT

MY SISTER THESE DAYS,

ALL WE DO IS COOK.

WHERE DID YOU

GROW UP, SABRINA?

I WAS BORN IN MIAMI

LIKE EVERY OTHER CUBAN

IN THE UNITED STATES.

SO WE WENT FROM MIAMI

TO UNION CITY.

OH, MY GOSH.

THESE ONIONS ARE

KILLING MY EYES.

HERE. LET'S SWITCH.

LET'S SWITCH.

YOU WANT TO SWITCH?

YEAH. LET'S SWITCH.

I WANT TO CRY

A LITTLE.

I'LL DO THE ONION.

OK. SO I HAVE

THE OIL IN HERE

BECAUSE I WANTED IT WARM

FOR YOUR ONIONS.

WE'RE GONNA COOK DOWN

ALL OF THE...

VEGETABLES.

THE VEGETABLES,

THE SOFRITO.

YOU KNOW, IT'S SO

INTERESTING,

IN MEXICO, WE USE

THE COMBINATION

OF ONION AND TOMATO

ALL THE TIME.

ALL THE TIME.

OK. SO WE HAVE

THE ONION

AND THE GREEN BELL PEPPER.

NOW YOU'RE GOING

WITH THE PIMIENTO,

AND I'M CHOPPING

THE TOMATO.

AND WE CAN DESEED

IT, TOO.

I HAVE A TRASHCAN

IN HERE.

I'M NOT THROWING IT

ON THE GROUND.

SHOULD I CHOP

THE GARLIC FOR YOU?

YES, PLEASE.

YOUR HANDS ARE GONNA

SMELL LIKE GARLIC

FOR DAYS.

YOU KNOW, SOMETIMES

WHEN I GET INTO THESE

COOKING SPREES

AND I'LL GO TO BED,

AND MY HUSBAND WILL SAY,

"PATI, YOU SMELL LIKE

A TRASHCAN."

THE GARLIC

AND THE SHRIMP SHELLS

AND THE...

HE LOVES ME.

HE PUTS UP WITH IT.

HA HA HA!

DO WE ADD THE MEAT?

YEAH, YOU CAN PUT

THE MEAT IN.

YEAH? OK.

SO I'M JUST MASHING

THE POTATOES,

ADDING A LITTLE BIT

OF WARM MILK.

NOT TOO MUCH BECAUSE

YOU ALMOST WANT IT

TO BE PASTY

SO WE CAN MAKE

LITTLE BOWLS

IN OUR HAND WITH IT.

YOU WANT IT, LIKE, DRIER

THAN MASHED POTATOES?

EXACTLY. NO BUTTER.

JUST WARM MILK.

MY MOM USED TO

COOK MEALS

EVERY SINGLE DAY,

SO INSTEAD OF LUNCH,

LIKE A PEANUT BUTTER

AND JELLY SANDWICH,

I JUST TO HAVE

A CANTINA

WITH RICE AND BEANS

AND PORK.

YOU'D GET

A FULL COMIDA.

IT WAS SO

EMBARRASSING.

BUT DID YOUR FRIENDS

WANT TO TRY?

WERE THEY CURIOUS

ABOUT THE FOOD?

OH, YEAH.

SOMETIMES I WOULD

TRADE THEM

FOR A BOLOGNA SANDWICH,

BUT I NEVER TOLD

MY MOM.

SORRY, MOM.

SHOULD I ADD

THE GARLIC?

YES, ADD THE GARLIC.

SORRY.

I'M TALKING TOO MUCH.

I'M NOT PAYING

ATTENTION.

YES, OLIVES.

OK. SO THE MASHED

POTATOES LOOK--

I THINK

THEY'RE GOOD.

THEY LOOK FABULOUS,

AND HERE I'M ADDING--

YOU SAID CUMIN.

LIKE, ABOUT HOW MUCH?

A TEASPOON.

A TEASPOON OF CUMIN

AND THEN OREGANO.

OREGANO AND SALT

TO TASTE

AND A LITTLE BIT

OF PEPPER.

OH, MY GOSH, SABRINA.

THIS SMELLS INCREDIBLE.

NOW THAT IT'S ALL

COMING TOGETHER AND COOKED,

IT SMELLS BEAUTIFUL.

IT'S GOOD

FOR POT LUCK, TOO,

BECAUSE YOU CAN EAT

IT WARM OR EVEN COLD

IF IT'S SITTING OUT.

OF COURSE.

SO I'M GONNA TURN IT OFF.

OK.

SO WE'RE GONNA DIP

THEM IN FLOUR

AND BREAD CRUMBS.

OK. WHAT A NICE

COMBINATION.

LIKE CROQUETAS.

DO YOU GUYS HAVE

CROQUETAS?

MM-HMM, MM-HMM.

YOU KNOW, IT'S FUNNY

BECAUSE WE THINK--

LIKE, LATIN PEOPLE

FROM DIFFERENT COUNTRIES,

WE THINK WE HAVE

SO MUCH IN COMMON,

AND WE HAVE SO MUCH

IN COMMON...

THE LANGUAGE.

BUT WHEN IT COMES TO FOOD--

THE LANGUAGE, FOR ONE,

AND I THINK, YOU KNOW,

THE HOSPITALITY

AND THE WARMTH,

BUT THEN WHEN YOU THINK

ABOUT IT,

THERE ARE SUCH

INTERESTING DIFFERENCES

IN THE DIFFERENT CUISINES,

AND IT'S GREAT TO EXPLORE.

I KNOW. IT'S

COMPLETELY DIFFERENT,

MEXICAN FOOD

AND CUBAN FOOD.

YEAH. SO WE HAVE

THE EGGS,

AND THEN WE HAVE

THE MIXTURE OF FLOUR

AND BREAD CRUMBS.

SO WE'LL MAKE

THE LITTLE BOWLS.

BOWLS. OK.

LET ME HELP YOU, YEAH.

SO YOU CAN EITHER DO IT

TWO WAYS.

YOU CAN MAKE TWO BOWLS

AND PUT THEM TOGETHER,

OR YOU COULD JUST

MAKE A LITTLE BOWL

IN YOUR HAND,

PUT THE PICADILLO,

AND THEN WRAP IT

AROUND AND MAKE IT

THE BALL.

BEAUTIFUL.

THEN YOU JUST WRAP

IT AROUND.

OH, AND THEN

YOU GO AROUND.

YOU CAN PUT A LITTLE

BIT MORE ON THE TOP.

EASY, RIGHT?

SUPER!

AND NOW YOU DIP IT

IN THE EGG.

WE DIP IT IN HERE. OK.

ALL OVER?

YEP, ALL OVER.

THEN YOU JUST

ROLL IT IN.

JUST ROLL IT IN.

MMM.

OK. SO NOW WE HAVE TO

EITHER REFRIGERATE THEM

FOR ABOUT 3 HOURS,

OR WE COULD POP THEM

IN THE FREEZER.

LET'S POP THEM

IN THE FREEZER.

OK. SO WE'LL LET

THOSE SIT,

THEN WE'LL FRY,

AND THEN COCKTAILS!

LET'S GO GET A DRINK!

[INDISTINCT CHATTER]

Pati, voice-over:

MY FRIENDS HAVE ARRIVED.

NOW IT'S TIME

TO START THE PARTY.

GUYS, COME OVER

TO MAKE SOME MICHELADAS.

COME!

OK. SO A MICHELADA

IS A DRESSED-UP BEER.

WE HAVE THE GLASS.

YOU HAVE LIME AROUND

AND THEN SALT.

YOU CHOOSE. YOU CAN ADD

SPICY, SAVORY, SOUR.

SPICY.

SPICY. WE LIKE SPICY.

AND THEN...

SPICY. MAGGI SAUCE,

WHICH IS JUST, LIKE,

A FLAVOR ENHANCER.

OK. SO HE SQUEEZED

THE LIME,

AND HE ADDED IT THERE.

THAT IS SO MEXICAN.

THANK YOU.

THANKS!

OK. WHO'S NEXT,

WHO'S NEXT?

COME. MAKE SOME!

GO AHEAD.

Pati: TELL ME

WHAT YOU THINK.

DELICIOUS!

¡SALUD!

GREAT! JENNA, TOO.

CHEERS!

Pati: OK. SO I'M GETTING

LAS PAPAS.

OK. I'LL MAKE

THE AVOCADO SAUCE.

WHAT AM I GONNA DO

WITH YOUR PAPAS?

I HAVE THE OIL,

I LEFT IT WARMING.

SO YOU JUST FRY THEM.

SO I'M GONNA DIP

YOUR PAPAS RELLENAS. OK.

THAT'S PERFECT.

OOH! I'M HUNGRY!

I AM STARVED,

AND I CAN'T WAIT

TO TASTE THESE.

SO ARE WE GONNA DIP

THE PAPAS

IN THE AVOCADO SAUCE?

YEAH, AND, YOU KNOW,

THIS AVOCADO SAUCE

IS EASY.

IT'S TWO AVOCADOS,

1/2 A CUP OF OLIVE OIL,

4 GARLIC CLOVES,

1/4 OF A CUP

OF LIME JUICE,

A TEASPOON OF CUMIN,

AND A LITTLE BIT

OF CILANTRO.

THAT'S IT. BLENDED.

AND THEN MAYBE

SOME SALT,

BUT THIS YOU COULD DIP

THE PAPAS RELLENAS,

OR YOU COULD USE IT AS

A SALAD DRESSING, TOO.

SO ARE YOU TAKING

THE SEEDS OFF

YES.

YOU DON'T LIKE IT

THAT SPICY?

WHEN YOU'RE HAVING

PEOPLE OVER,

DON'T YOU THINK YOU

DON'T WANT TO MAKE

EVERYTHING SO SPICY

BECAUSE SOME PEOPLE

CAN'T HANDLE IT.

YEAH, YEAH.

PERFECT. OOH, SABRINA!

CAN'T WAIT TO BRING

THESE OUT.

[INDISTINCT CHATTER]

PAPAS RELLENAS!

PASS THEM AROUND.

OK. CAN I TAKE

ONE FIRST?

THEY'RE POTATO BALLS

WITH PICADILLO INSIDE

AND AVOCADO SAUCE.

GUYS!

WOW!

A JICAMA CUCUMBER

CRAB SALAD.

WE'LL BE RIGHT BACK, OK?

LEAVE ME SOME,

LEAVE ME SOME.

THIS IS SO GOOD.

THE PEANUT ADDS

A NEW DIMENSION, NO?

THIS SMELLS SO GOOD!

OK. HAVE YOU TRIED

BARBACOA?

NEVER.

OK.

THIS IS MEAT THAT HAS

BEEN COOKING FOR A LONG TIME

IN THESE BANANA LEAVES.

WE'RE GONNA MAKE

SOME SLIDERS.

WHOA!

OHH!

I HAVE SALSA BORRACHA,

OR DRUNKEN SAUCE,

BUT I ALSO HAVE SOME

OF THIS, LIKE, FRESH SLAW.

OH, MY GOODNESS!

MMM.

HOW'S THAT?

PERFECT.

GUYS, WE HAVE BARBACOA.

THANK YOU.

YOU'RE WELCOME.

THERE WE GO.

GUYS, I WANTED TO MAKE

YOU AN EDIBLE GIFT

FOR COMING OVER.

I HOPE THIS WAS

A GOOD GIFT

WITH A PACKAGE

AND EVERYTHING.

OH, PATI! THE BEST!

Man: FANTASTIC!

THANK YOU!

AMAZING. I REALLY THINK

I'M GONNA MOVE IN.

Announcer: FOR MORE RECIPES

AND INFORMATION,

PLEASE VISIT

PATISMEXICANTABLE.COM.

"PATI'S MEXICAN TABLE"

IS MADE POSSIBLE BY...

MEXICO SUPREME QUALITY;

AND THE MEXICAN MINISTRY

OF AGRICULTURE,

LIVESTOCK, RURAL DEVELOPMENT,

FISHERIES, AND FOOD,

PROUD TO SUPPORT

"PATI'S MEXICAN TABLE"

ON PUBLIC TELEVISION.

Woman: ♪ ONE GLANCE

AND I KNOW ♪

♪ WHAT YOU'RE

FEELING NOW ♪

♪ HERE COMES MY LOVE ♪

Announcer: NESTLE LA LECHERA

SWEETENED CONDENSED MILK.

MOM'S LOVE

MAKES IT BETTER.

GOYA ADOBO,

[child humming]

[audience applause]

Narrator: Prepare them to

be great when they grow up.

Goya Chick Peas,

part of a healthy diet.

TASTE OF MEXICO.