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.