¡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.