ON THIS EPISODE OF
"PATI'S MEXICAN TABLE,"
TODAY WE'RE MAKING AN
ASIAN-MEXICAN-INSPIRED MENU
WHERE WE'RE GOING TO MIX
SOME BASIC IDEAS FROM ASIA
WITH SOME BASIC
IDEAS FROM MEXICO.
YOU'LL BE ECSTATIC OVER MY
VERY PLUMP AND SWEET APRICOT
AND PLUM EMPANADAS.
LOOK AT HOW CHUBBY AND
CUTE THESE EMPANADAS ARE.
AREN'T THEY ADORABLE?
THEN I MAKE THE FLAKIEST
FRIED CHICKEN BY COMBINING
JAPANESE PANKO MIXED WITH
MEXICAN AMARANTH SEEDS THAT
WILL GO GREAT WITH MY SPICY
MEXICAN-THAI DIPPING SAUCE.
I'M TAKING YOU TO
JAPAN IN MEXICO.
I'M MAKING A GREEN BEAN
STIR FRY INFUSED
WITH A MEXICAN FLAIR.
LOOKING GOOD TO YOU GUYS?
'CAUSE IT'S
SMELLING GOOD TO ME.
AND I'M MIXING UP A SPICY
DRINK YOU HAVE TO SEE TO
BELIEVE: A SRIRACHA
MEZCAL COCKTAIL.
WHO'S EATING IT?
A MEXICAN.
♪ DAME, DAME ♪
♪ DAME TU CHOCOLATE ♪
♪ DAME, DAME ♪
♪ DAME TU PILONCILLO ♪
♪ DAME, DAME ♪
♪ DAME CAFÉ CALIENTE ♪
♪ DAME, DAME ♪
♪ DAME TU CORAZON ♪
"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.
♪ ONE GLANCE, AND I KNOW ♪
♪ WHAT YOU'RE FEELING NOW ♪
♪ HERE COMES MY LOVE ♪
NESTLÉ 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.
THIS MEXICAN KITCHEN TODAY
IS GOING TO SEE
A MEXICAN-ASIAN FUSION.
I'M GOING TO START BY MAKING
SOME APRICOT PLUM EMPANADAS.
IT'S GOING TO BE SO TASTY!
KNOW WHERE I GO THE IDEA?
YOU'VE ALL HEARD OF
THE PLUM SAUCE?
I'M A BIG FAN OF PLUM SAUCE.
IN MEXICO WE HAVE A BIG
CHINATOWN, AND I USED TO, AS
A LITTLE GIRL, LOVE THE
PLUM SAUCE THAT THEY SPREAD
ON THOSE PEKING DUCK CREPES,
SO WITH THAT IDEA IN MIND, I
STARTED RESEARCHING WHAT'S
IN THAT PLUM SAUCE I
LOVE SO MUCH.
TURNS OUT THE PLUM SAUCE
HAS PLUMS AND APRICOTS.
I JUST HAVE ONE MORE TO DICE.
THEN I HAVE 1 1/2
CUPS OF PLUMS AND 3/4 CUP
OF APRICOTS.
ASIAN INFLUENCES IN MEXICO
GO MUCH DEEPER THAN ONE
WOULD THINK.
SINCE THE 1560s, THERE
WAS THIS TRADE ROUTE.
SO THE SPANISH PEOPLE
CAME TO MEXICO.
THEY WERE LOOKING
FOR WHAT THEY KNEW TO
BE AS THE SPICE ISLANDS.
SO THEY CROSSED FROM THE GULF
COAST, WHICH THEY CAME FROM,
ALL THROUGH MEXICO TO THE
PACIFIC COAST, AND THEN THEY
SOUGHT FOR THESE SPICE
ISLANDS AND THEY FOUND MANILA,
AND THE MOST SUCCESSFUL
TRADING ROUTE IN THE HISTORY
OF MEXICO BEGAN: THE
ACAPULCO-MANILA TRADING ROUTE.
I MEAN, IMAGINE THE
SPICES THAT CAME IN.
THINK, WHAT WOULD BE OF
SZECHUAN OR HUNAN FOOD
WITHOUT CHILIES?
WAIT, GETTING CAUGHT UP HERE.
GOING TO SQUEEZE 1 1/2
TEASPOONS OF LIME JUICE IN HERE.
NOW I NEED TO CHOP UP
A CUP OF PECANS.
AND I'M ADDING 5-SPICE POWDER,
AND THAT'S THE EXAMPLE I WANT
TO TELL YOU ABOUT.
THE 5-SPICE POWDER IS
A VERY STRONG CONDIMENT.
LOOK AT IT.
IT'S BEAUTIFUL.
IT'S A CRUCIAL CONDIMENT
FOR CHINESE FOOD,
AND THE AROMA, THE FRAGRANCE
IS SUPER INTENSE, AND YOU
DON'T KNOW WHAT IT IS.
YOU DON'T KNOW WHAT HITS
YOU WHEN YOU SMELL IT.
YOU DON'T KNOW WHAT HITS
YOU WHEN YOU TASTE IT.
SO I'M ADDING A PINCH.
WHENEVER THERE'S POWERFUL
SPICE, JUST USE VERY
LITTLE OF IT.
SO NOW I'M GOING TO ADD
1 1/2 TEASPOONS
OF CORNSTARCH, WHICH THE
CHINESE COOKS LOVE TO USE.
IT THICKENS WHATEVER
YOU'RE GOING TO USE IT FOR.
I LOVE THE STORIES BEHIND
FOOD, THE LEGENDS,
THE CUSTOMS, THE TRADITIONS.
LOOK AT THIS BEAUTIFUL DARK
BROWN SUGAR, A QUARTER CUP.
I ORIGINALLY WANTED TO
BE AN ACADEMIC.
I STARTED POLITICAL SCIENCE
AND I WORKED IN A THINK TANK,
AND I JUST, RESEARCHING
JUST WAKES ME UP.
ONCE I SWITCHED CAREERS AND
CONNECTED IT TO FOOD, I MEAN,
THEN I CAN EAT IT ALL.
IT'S FABULOUS!
AND NOW I'M GOING TO LET THIS
SIT AND MARINATE FOR A SECOND,
BUT I WANT YOU TO
THINK ABOUT IT.
SWEET, SOUR, A LITTLE BIT
OF SPICE, LEMON JUICE,
PECANS--THIS IS GOING TO GO
IN MEXICAN EMPANADA DOUGH.
SO I'M GOING TO WRAP
MY CHINESE FILLING
IN A MEXICAN DOUGH.
TWO CUPS OF FLOUR, THEN I'M
GOING TO ADD A HALF A CUP
OF SUGAR, THEN I'M GOING TO
CUT AND ADD 1 1/2
STICKS OF BUTTER.
NOW I'M GOING TO CRACK
AN EGG IN HERE.
I'M GOING TO BEAT IT
LIKE I MEAN IT.
THERE, AND THEN I'M GOING TO
COMBINE IT WITH 3 TABLESPOONS
OF SOUR CREAM.
THAT'S GOING TO MAKE THE
EMPANADA DOUGH SUPER MOIST.
OK, THAT LOOKS BEAUTIFUL.
NOW I'M GOING TO GET MESSY.
I'M GOING TO BREAK
THE BUTTER INTO MY DRY
INGREDIENTS IN HERE.
THIS IS THE SUPER FUN PART.
I'M GOING TO ADD THE EGG AND
SOUR CREAM MIXTURE IN HERE.
OK, SO JUST WITH A SPATULA
FINISH PUTTING IT TOGETHER
LIKE THIS.
YEAH.
OK, I'M GOING TO PUT THE DOUGH
IN THE FRIDGE FOR AT LEAST
A HALF AN HOUR, BUT YOU CAN
LET IT SIT THERE OVERNIGHT.
I HAVE ONE THAT I PUT
OVERNIGHT IN HERE SO THAT I
COULD ROLL IT
OUT FOR YOU GUYS.
A LOT OF FLOUR IN MY COUNTER...
AND THEN LOOK AT THE DOUGH
AFTER IT HAS HAD
A CHANCE TO SIT.
HOW PRETTY IS IT?
OK.
LOOK AT HOW PRETTY
THIS DOUGH IS.
YOU'RE GOING TO MAKE ROUNDS.
THESE EMPANADAS
ARE TRUE FUSION.
CRACK ANOTHER EGG
FOR AN EGG WASH.
SO I'M GOING TO
BRUSH THE EDGES.
NOW, YOU CAN SEE AFTER JUST
5 MINUTES, IT LET OUT ALL
OF THOSE JUICES.
I LIKE MY TACOS CHUBBY.
I LIKE MY ENCHILADAS CHUBBY.
I LIKE MY BURRITOS CHUBBY.
I LIKE EVERYTHING I EAT
TO BE CHUBBY.
I DON'T WANT ALL OF THOSE
JUICES IN HERE, 'CAUSE IT'S
GOING TO MAKE THE
EMPANADA SOGGY.
YOU'RE GOING TO MAKE A HALF
A MOON, AND TRY TO SEAL IT
WITH YOUR HANDS.
YEAH.
THAT'S CHUBBY ENOUGH.
AND THEN I'M GOING TO BRUSH
A LITTLE BIT MORE EGG ON TOP.
OK, NOW I'M GOING AROUND WITH
A FORK, AND I'M NOT VENTING
THE EMPANADAS, 'CAUSE I WANT
ALL THAT FILLING TO STEAM
IN THERE AND COOK INSIDE OF
THE DOUGH, AND THEN I'M JUST
GOING TO SPRINKLE
WITH SOME SUGAR.
YOU CAN USE WHITE
SUGAR, BROWN SUGAR.
I'M USING TURBINADO SUGAR.
THEY'RE READY.
COME, LOOK AT HOW CHUBBY
AND CUTE THESE EMPANADAS ARE.
AREN'T THEY ADORABLE?
JUST WAIT UNTIL YOU
BITE INTO THEM.
THEY'RE GOING TO GO IN
THE OVEN AT 350...
FOR ABOUT 20 MINUTES.
BUT YOU KNOW, AS MUCH FUN
AS IT IS COOKING WITH THESE
INGREDIENTS, SOMETIMES
IT'S EVEN MORE FUN SHOPPING
FOR THESE EXOTIC INGREDIENTS.
JUST A FEW DAYS AGO I HAD THE
CHANCE TO SHOP WITH MY FRIEND
JANET YU, WHO IS AN EXPERT ON
CHINESE CUISINE, AND OH,
THE THINGS I LEARNED AND
THE THINGS I ATE!
HEY!
HEY!
HOW ARE YOU?
GOOD TO SEE YOU.
I'M GOOD.
JANET AND I MET AT A
CULINARY CONVENTION A FEW
YEARS AGO, AND WE ARE JUST
AS PASSIONATE ABOUT OUR
COUNTRIES' FOODS.
SO THIS IS WHERE YOU SHOP?
YES, I LOVE
TO SHOP HERE.
THEY HAVE EVERYTHING.
THIS IS SO FASCINATING!
SO MANY NEW THINGS FOR ME.
WELL, WHAT CAN I
HELP YOU SHOP FOR?
OK, I'M CURIOUS ABOUT
THE 5-SPICE POWDER.
OK, 5-SPICE POWDER IS
A POWDER THAT'S MADE
OF CINNAMON
AND LICORICE,
STAR ANISE, AND CLOVES,
AND IT'S MADE INTO
A POWDER WHERE YOU CAN
JUST USE THE POWDER
INSTEAD
OF GRINDING ALL THOSE
INGREDIENTS TOGETHER.
OH, HELP ME FIND IT.
COME ON, LET'S GO.
WHERE DO WE FIND IT?
OVER HERE.
WHAT ARE THE POWERHOUSE
SPICES IN CHINESE COOKING?
STAR ANISE.
STAR ANISE, OK.
COME LOOK. IT'S
A BEAUTIFUL SPICE.
THEY LOOK LIKE FLOWERS.
CINNAMON, BUT THESE
ARE BIG CINNAMONS.
HUMONGOUS!
THIS IS HUGE!
OK, SO STAR ANISE
AND CINNAMON.
YOU WANT JUST TO PUT
EVERYTHING TOGETHER.
THAT'S MUCH EASIER.
YEAH, AND SO THE 5-SPICE
POWDER, IT'S JUST A MATTER
OF CONVENIENCE SO YOU
DON'T HAVE TO DO EACH
ONE SEPARATELY?
RIGHT. LIKE, SAY, IF
YOU'RE MAKING ROAST
DUCK, THEN YOU
WOULD TAKE 5-SPICE
POWDER AND ADD SOME
SALT TO IT.
YEAH.
AND THEN YOU CAN
USE THAT AS A RUB
INSIDE THE DUCK...
OH, YUM!
BEFORE YOU
CLOSE IT UP.
HERE AND THERE
I'M FINDING THINGS THAT
I'M FAMILIAR WITH,
SO I'M CRISSCROSSING
WHAT THINGS WE HAVE
IN COMMON
AND WHAT THINGS ARE REALLY
EXOTIC AND FOREIGN TO ME.
SO, JANET, WHAT ARE THE
ESSENTIAL INGREDIENTS
IN YOUR KITCHEN?
EVERYTHING COOKED
WITH GARLIC AND GINGER
IS REALLY GOOD,
ESPECIALLY IF YOU'RE
DOING STIR FRY.
YES.
I'M CRAZY ABOUT
SRIRACHA, JANET.
EVERYONE IS CRAZY
ABOUT SRIRACHA.
I'M SO CRAZY
ABOUT SRIRACHA.
SRIRACHA SAUCE IS
LIKE A CHILI
SAUCE...
LIKE A CHILI SAUCE.
WITH VINEGAR...
PEPPERS, GARLIC.
MY BOYS LOVE IT.
IT'S NOT TOO SPICY
FOR THEM?
NO, UH-UH.
I LOVE THIS GROCERY STORE!
EVERY STEP YOU TAKE
THERE'S SOMETHING
FASCINATING GOING ON.
I CAME FOR 3 THINGS, AND
I'M GOING TO COME OUT WITH 50.
MY MIND IS JUST
GOING "OHH," LIKE REELING, ALL
THE THINGS I CAN USE, HOW I
CAN ADD THINGS, AND JANET
IS BEING SO HELPFUL.
COME LOOK AT THIS!
Janet: DO YOU LIKE
TO EAT PIG NOSE?
I NEVER TRIED
A PIG NOSE!
WHAT DO YOU DO
WITH THE NOSES?
YOU BRAISE IT.
YOU CAN BRAISE IT WITH
YOUR 5-SPICE POWDER.
[LAUGHING]
[JANET SPEAKING CHINESE]
WE NEED
A PRETTIER NOSE.
NO, NO!
NO, NO!
NO! THERE!
NO!
NO.
NO, NO, NO,
NO! NO!
NEXT, NEXT!
NO, NO, NO, NO!
YEAH!
NO, NO!
BACK, BACK, BACK!
YEAH!
YEAH!
[LAUGHING]
YEAH!
EW.
[LAUGHTER]
PIG NOSE!
WHAT CAN YOU DO
WITH THAT?
I DON'T KNOW!
I'M NOT COOKING IT.
YOU COOK IT.
NO, YOU COOK IT!
NO, YOU COOK IT!
JANET'S BEEN SO HELPFUL.
TO HAVE AN EXPERT IN ASIAN
CULTURE AND CUISINE
IN AN ASIAN MARKET--I FEEL
LIKE I'M WITH AN INSIDER.
I'M GETTING ALL
THE INS AND OUTS.
JANET, THIS HAS
BEEN SO NICE.
THANK YOU SO MUCH.
I HAVE MY BASKET FULL
OF INGREDIENTS,
SO MUCH INFORMATION.
THANK YOU FOR
SHARING IT WITH ME.
OH, YOU'RE WELCOME,
AND IT WAS NICE
SEEING YOU AGAIN.
MMM!
I'M DYING TO GO BACK IN MY
KITCHEN WITH THESE INGREDIENTS
AND SEE WHAT WE COME UP WITH.
I'M GOING TO CHECK MY CHUBBY
EMPANADAS, AND THEY ARE
CHUBBY, AND NOW THEY
SMELL BEAUTIFUL.
I'M GOING TO LET
THEM HERE TO COOL.
NOW I'M TAKING YOU TO
JAPAN IN MEXICO.
I'M GOING TO MAKE A CHICKEN
THAT'S GOING TO BE COVERED
IN AMARANTH SEEDS, WHICH
ARE SO ADORED AND SACRED
FOR MEXICANS, AND
PANKO, COME FROM JAPAN.
SO I HAVE CHICKEN BREASTS.
I'VE ALREADY FLATTENED ONE.
USE PLASTIC WRAP, AND
THEN JUST POUND LIKE MAD.
YOU CAN USE ANYTHING
THAT YOU WANT TO POUND.
MY KIDS SOMETIMES LIKE TO DO
WHAT MY GRANDMOTHER USED TO
DO, WHICH IS POUND WITH A
PAN, WHICH IS MUCH MORE FUN
FOR THEM, BUT THIS
IS MORE FEMININE.
I'M GOING TO GO
THE FEMININE ROUTE.
THERE WE ARE.
AND I HAVE MY OIL HEATING
ALREADY OVER MEDIUM TO
MEDIUM-LOW HEAT, 'CAUSE YOU
DON'T WANT THE OIL TO BURN.
YOU WANT IT TO RAISE THE
TEMPERATURE NICE AND STEADY.
I'M GOING TO CRACK
TWO EGGS IN HERE.
IT'S REALLY INTERESTING,
BECAUSE JAPANESE PEOPLE CAME
TO MEXICO ONLY, LIKE,
115 YEARS AGO.
WE ARE CRAZY FOR SUSHI IN
MEXICO, BUT NOW THERE'S A NEW
TREND OF FRYING IN PANKO.
I'M GOING TO ADD SOME MILK.
AND THEN, SO THAT PANKO
AND THE AMARANTH STICK BETTER
TO THE CHICKEN, I'M GOING TO
ADD A LITTLE BIT OF
FLOUR IN MY EGG MIXTURE.
OK, NOW I'M GOING TO DUNK
THE CHICKEN IN THE EGG, ON BOTH
SIDES, AND THEN I'M GOING
TO GO TO PANKO, AND THEN I'M
ADDING THE AMARANTH
SEEDS HERE IN THE PANKO.
THE PANKO IS LIGHT AND AIRY
AND SUPER FLAKY, SO WHEN YOU
FRY IN IT,
IT ABSORBS LESS OIL.
AND THE AMARANTH SEEDS,
THEY WERE A SACRED
SEED FOR AZTECS.
IT WAS BELIEVED THAT AMARANTH
SEEDS GIVES YOU SUPERPOWERS.
IF I COULD HAVE A
SUPERPOWER, SING.
I'M A TERRIBLE, HORRIBLE,
DREADFUL, AWFUL SINGER.
OK, SO THAT'S WHAT YOU WANT.
YOU WANT THE OIL TO BE HOT
SO THAT IT IS ACTIVE ALL
AROUND THE EDGES.
THEY ALWAYS SAY YOU DON'T WANT
ANGRY OIL THAT'S GOING TO BURN
THE ENTIRE CHICKEN.
YOU WANT IT TO BE ACTIVE SO
YOU KNOW THAT THE CHICKEN IS
FRYING AND COOKING INSIDE
AT THE SAME TIME AT STEADY
MEDIUM HEAT.
AND IT'S INCREDIBLE HOW
JAPANESE PEOPLE, KOREANS,
AND FILIPINOS HAVE ARRIVED
IN MEXICO AND LEFT THEIR
BEAUTIFUL MARK AND GROWN
STRONG ROOTS, AND I CAN DEEPLY
IDENTIFY TO THAT IMMIGRANT
EXPERIENCE, BECAUSE MY
GRANDPARENTS IMMIGRATED IN
MEXICO FROM EASTERN EUROPE.
SO MY PARENTS WERE
FIRST GENERATION.
I'M SECOND GENERATION.
I FEEL DEEPLY MEXICAN,
BUT NOW I'M HERE IN THE U.S.
OK, I'M GOING TO ADD THIS
SECOND CHICKEN BREAST.
ONCE YOU PUT THE CHICKEN
BREAST IN THE OIL, DON'T MESS
WITH IT, OR ALL THE COATING
IS GOING TO COME OFF.
YOU HAVE TO LET THE OIL
DO ITS THING.
NOW I'M GOING TO MAKE A
MEXICAN-THAI DIPPING SAUCE.
I'M GOING TO USE
SRIRACHA SAUCE.
IT'S SO MULTIFACETED.
IT HAS SO MANY
THINGS GOING ON.
GOING TO FLIP THAT CHICKEN.
SO I'M GOING TO ADD ONE
CUP OF MEXICAN CREMA.
IT HAS THAT NICE, TANGY
FLAVOR, AND IT'S, LIKE,
PLEASINGLY SALTY.
SWEETENED CONDENSED MILK
GIVES IT THAT NICE SWEETNESS
AND THICKNESS, AND IT ROUNDS
IT OUT, AND THEN I'M GOING TO
ADD ONE TEASPOON OF SOME MAGGI
SAUCE, THAT FLAVOR BOOSTER.
GOING TO MIX IT UP.
I'M GOING TO
CHECK THE CHICKEN.
OK, THIS ONE'S READY,
BUT I WANT YOU TO LOOK
AT THE AMARANTH SEEDS.
THEY'VE PUFFED UP.
THEY'VE BROWNED.
OK, THERE GOES THE FIRST ONE.
IT'S JUST GOING TO DRAIN.
AND YOU CAN SEE HOW NICE
AND CRISPY IT IS ALL OVER
THE EDGES.
I'M GOING TO GO LIKE
THIS, DRAIN IT A LITTLE.
HERE IT GOES.
I'M GOING TO LET THESE
COOL FOR A SECOND.
THEN, DID I TELL YOU
HOW WILD THIS SAUCE IS?
IT'S WILD!
NOW I'M MAKING A GREEN BEAN
STIR FRY THE MEXICAN WAY.
SO IT'S JUST BOILING WATER,
ADDING THE GREEN BEANS.
BLANCH THEM SO THAT THE
STIR FRY CAN GO REALLY FAST.
THAT'S GOING TO BE LIKE
ONE OR TWO MINUTES.
I'M GOING TO CHOP THE REST
OF MY INGREDIENTS.
I'M GOING TO BE
USING SCALLIONS.
I'M GOING TO CHOP
MY CHILE DE ÁRBOL.
I'M GOING TO SHOW YOU,
'CAUSE IT'S SO BEAUTIFUL.
LOOK AT THEM!
DEEP, DEEP RED
WITH ORANGE HUES.
THEY'RE HOT, AND YOU JUST WANT
TO SLICE THEM, JUST LIKE I DID
WITH THE SCALLIONS.
THEY WANT TO JUMP
WHEN YOU CUT. SEE?
SO YOU WANT THE GREEN BEANS TO
STILL BE CRUNCHY WHEN YOU TAKE
THEM OUT, OK?
BUT YOU DON'T WANT
THEM TO BE RAW.
LET ME CHECK.
MMM.
PERFECT!
GOING TO STRAIN THEM IN HERE...
AND NOW I WANT TO
RINSE THEM IN COLD WATER.
WE JUST WANT TO STOP
THE COOKING PROCESS.
GOING TO BRING THEM BACK.
YOU CAN USE ANYTHING YOU
WANT FOR A STIR FRY.
JUST MAKE SURE IT HAS A BIG
SURFACE AND THAT YOU HEAT IT
OVER MEDIUM-HIGH HEAT, AND
WE'RE JUST GOING TO LET IT
HEAT WHILE I MIX THE SAUCE
THAT'S GOING TO FINISH OFF
THESE BEANS.
I'M GOING TO ADD ONE
TABLESPOON SOY SAUCE,
A QUARTER CUP OF CHICKEN
BROTH, A HALF A TEASPOON BROWN
SUGAR, AND I'M GOING TO ADD
HALF A TEASPOON OF SALT.
GOING TO MIX IT ALL IN.
AND I'M GOING TO FRY
PEANUTS IN PEANUT OIL.
WILD? WE'RE WILD TODAY.
OK, TWO TABLESPOONS
OF PEANUT OIL.
GUYS, YOU HAVE TO WATCH IT,
BECAUSE WHEN YOU FRY
THE PEANUTS, IT APPEARS AS
IF THEY'RE NOT BROWNING,
BUT THE MOMENT YOU
STOP, THEY'RE BURNT.
SO, JUST LIKE 20 SECONDS, AND
I CAN SMELL THE PEANUT OIL,
WHICH IS GREAT TO STIR
FRY, 'CAUSE IT CAN TAKE
A LOT OF HEAT.
THEN I'M GOING TO ADD THE
GARLIC, THE CHILE DE ÁRBOL
WITH ALL OF THE SEEDS.
I WANT THE GARLIC TO COOK,
BUT I DON'T WANT IT TO BURN,
SO I'M GOING TO SUPER
QUICKLY ADD THE SCALLIONS.
WHAT MAKES THIS FUSION?
PEANUTS, MEXICAN;
PEANUT OIL, MEXICAN.
SCALLIONS AND GARLIC ARE
SO USED IN CHINESE COOKING.
THE STIR FRY METHOD, CHINESE.
WHO'S EATING IT?
A MEXICAN.
I'M ADDING THE GREEN BEANS
NOW THAT CAN COOK REALLY FAST
IN HERE, 'CAUSE THEY'VE
BEEN PRE-COOKED.
LOOKING GOOD TO YOU, GUYS?
'CAUSE IT'S
SMELLING GOOD TO ME.
IN IT GOES...
JUST TO FINISH IT OFF.
OOH, SO PRETTY.
AND YOU KNOW WHAT?
THEY'RE READY.
MMM!
LOOK AT THESE GUYS.
DO YOU SEE THE PEANUTS IN
HERE, AND THE CHILE DE ÁRBOL?
LET'S PLATE IT.
I LIKE THE SAUCE TO BE
A DIPPING SAUCE.
LOOK AT THE GREEN BEANS.
MMM!
TASTE.
OOH, PERFECT, SEE?
OUTSIDE IT'S SUPER CRISPY.
LOOK AT THE PUFFED-UP AMARANTH
AND THE FLAKY, FLAKY PANKO.
MMM! MORE.
MMM. SUPER CRUNCHY.
MMM!
AND THE GREEN BEANS ARE ALSO
NICE AND FIRM, NOT OVERCOOKED,
AND THE SEASONING IS VERY
LIGHT, BUT VERY POWERFUL.
AND NOW I'M READY TO STIR UP
A SRIRACHA MEZCAL COCKTAIL.
I HAVE SRIRACHA IN MY DIPPING
SAUCE, AND NOW I'M GOING TO
HAVE SRIRACHA IN MY
DRINK, 'CAUSE IT'S SO GOOD
WITH MEZCAL.
LET ME SHOW YOU.
I HAVE A QUARTER CUP
OF SRIRACHA SAUCE.
DON'T MAKE THAT FACE.
I PROMISE IT'S GOOD.
THINK OF DRINKS THAT
HAVE SPICE IN THEM.
BLOODY MARY.
DOES THAT HAVE HEAT?
DO YOU LIKE IT?
THIS IS SO TASTY.
YOU REALLY HAVE TO
GIVE THIS A TRY.
SO I HAVE A BRAND-NEW
BOTTLE OF MEZCAL.
YOU CAN USE MEZCAL, WHICH IS
MORE RUSTIC THAN TEQUILA, OR
YOU CAN USE TEQUILA.
1 1/2 CUPS...
AND THEN I'M GOING TO
ADD A HALF A CUP
OF FRESHLY SQUEEZED
LIME JUICE.
SO YOU HAVE THE HEAT; YOU
HAVE THE MEZCAL; YOU HAVE
THE CITRUSY LIME.
THEN I'M GOING TO PUT
A LITER OF LIME SODA.
ICE CUBES IN HERE SO
IT'LL BE NICE AND COOL.
I'M GOING TO MIX IT UP, AND
WHILE IT COOLS, I'M GOING TO
RIM THESE GLASSES
WITH JUST SOME LIME.
I LIKE TO RUB ALL OVER, SO
I'M GOING TO GET A BIG, THICK
RIM OF SALT.
GENTLY, SO IT NICELY COATS.
TA-DA!
THEN I'M GOING TO
POUR THIS CRAZY DRINK.
THAT'S ENOUGH.
LET ME TASTE.
MMM!
SO GOOD.
IT HAS THE SUPER SMOKY NOTES
OF THE MEZCAL, AND THEN THAT
RICH, SPICY TASTE FROM THE
SRIRACHA, THE LIME JUICE,
THE SPARKLY--WORKS.
LET ME TRY ONE OF
THESE EMPANADAS.
I DON'T KNOW WHICH
ONE TO CHOOSE!
I'LL GO FOR THIS ONE.
YOU CAN SEE THE NICE COATING
OF THE SUGAR ON TOP, AND SOME
OF THE JUICE GOT OUT.
MMM! SO YUMMY!
MMM!
THE PLUMS, THE
PECANS, THE APRICOTS.
MMM!
THE DOUGH IS SUPER SOFT,
AND I CAN GET A HINT
OF THAT 5-SPICE.
ALL OF THESE FLAVORS FROM
SO MANY DIFFERENT COUNTRIES
COMING TOGETHER IN
THIS MEXICAN KITCHEN.
I TOLD YOU COOKING WAS FUN.
TODAY, IT WAS "PATI'S
ASIAN-MEXICAN KITCHEN."
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.
♪ ONE GLANCE, AND I KNOW ♪
♪ WHAT YOU'RE FEELING NOW ♪
♪ HERE COMES MY LOVE ♪
NESTLÉ LA LECHERA
SWEETENED CONDENSED MILK.
MOM'S LOVE MAKES IT BETTER.
[child humming]
[audience applause]
Narrator: Prepare them to
be great when they grow up.
Goya Chick Peas,
part of a healthy diet.