PATI: I CAN'T BELIEVE
I'M ABOUT TO SAY THIS.
IT JUST DOESN'T SEEM REAL.
MY OLDEST SON ALAN IS GOING AWAY
TO COLLEGE NEXT YEAR...
17 YEARS, THE BLINK OF AN EYE.
WE ARE SO PROUD AND SO HAPPY
FOR HIS NEXT BIG STEP IN LIFE...
BUT LET'S GET
ONE THING STRAIGHT.
NO SON OF MINE IS
GONNA GO TO COLLEGE
OR GRADUATE HIGH SCHOOL
WITHOUT KNOWING
HOW TO CHOOSE LIMES.
PATI, VOICE-OVER:
IT'S TIME TO LEARN
SOME BASIC COOKING KNOWLEDGE.
LIKE, RIGHT NOW,
THE, LIKE, MOST COMPLICATED
THING I CAN MAKE
IS, LIKE, EGGS.
PATI, VOICE-OVER: TODAY WE
ARE SPENDING SOME QUALITY TIME
TOGETHER IN THE KITCHEN.
GRAB A FORK AND JUST
TAKE A GO AT IT.
WE'RE STABBING
A POTATO?
HA HA HA! YES.
PATI, VOICE-OVER: WE'LL COOK
A FEW OF HIS FAVORITE RECIPES...
PATI:
OH, THESE ARE READY.
PATI, VOICE-OVER:
ALSO A FEW OF MY FAVORITES...
AND BECAUSE
WE HAVE THAT RUB,
IT'S GONNA GIVE IT,
LIKE, A REALLY NICE CRUST.
PATI, VOICE-OVER:
FOR THE BAMBINO.
IT'S JUST AN EXCUSE TO SPEND
A FEW HOURS WITH MY BOY.
MM!
I'M SO HAPPY. HA HA!
HA HA!
HA HA!
♪ 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.
DIFFERENT ANNOUNCER:
FUD BRAND MEATS
WITH TRADITIONAL MEXICAN FLAVOR.
DIFFERENT ANNOUNCER: LA MORENA
CHILIES AND SAUCES,
AUTHENTIC MEXICAN FLAVOR.
YUCATAN--ALL THE WHIRLING COLORS
OF A CULTURE...
THE CRYSTAL BLUE
OF AN ISLAND POOL...
AND GETTING CLOSER
TO THE HEART OF THINGS.
IT'S A FEELING.
YUCATAN--LIVE IT TO BELIEVE IT.
SO TODAY I'M SPENDING THE DAY
WITH ALAN.
IT IS HIS LAST YEAR IN SCHOOL.
HE'S A SENIOR NOW,
AND SO I WANT
TO MAKE HIM SOMETHING
REALLY, REALLY SPECIAL--
HE LOVES CHOCOLATE--
AND I ALSO WANT TO SHOW HIM
THAT THERE'S SOMETHING
THAT HE LOVES TO EAT
THAT HE CAN ALSO COOK
WITHOUT ME
BECAUSE I'M NOT GONNA
BE THERE IN COLLEGE.
WE ARE MAKING THE MOST DELICIOUS
NO-BAKE CHOCOLATE PIE.
I HAVE 8 OUNCES
OF SEMISWEET CHOCOLATE CHIPS
AND A LOW-SIMMERING
DOUBLE BOILER,
AND I'M JUST GONNA LET THEM MELT
WHILE I CRUMBLE MY CRACKERS.
I HAVE 7 OUNCES
OF CHOCOLATE WAFERS.
I'M GONNA CLOSE THE PLASTIC BAG,
AND I'M JUST GONNA TURN IT
INTO CRUMBS.
NOW I'M GONNA ADD
THE CHOCOLATE CRUMBS IN HERE.
POUR 8 OUNCES OF MELTED BUTTER
SO THE CRUMBS CAN BIND TOGETHER
TO FORM A CRUST.
I'M GOING TO MAKE THE CRUST,
SO I'M GONNA USE
THIS MEASURING CUP,
BUT YOU CAN ALSO USE YOUR HANDS,
AND I'M JUST GONNA START
PRESSING GENTLY
USING MY HAND LIKE THAT
SO THE CRUST DOESN'T GO
OVER THE RIM.
THIS IS ALAN'S
LAST YEAR IN HIGH SCHOOL,
AND I KEEP THINKING I NEED TO DO
ALL THESE THINGS WITH HIM
AS IF ONCE HE GOES OFF
TO COLLEGE,
I'M NEVER GONNA SEE HIM AGAIN
BECAUSE IN MEXICO,
YOU DON'T LEAVE UNTIL YOU CAN
MAKE IT ON YOUR OWN,
SO TO THINK THAT ALAN
IS JUST GONNA GO TO COLLEGE
AND MAYBE GO TO A DIFFERENT CITY
AND JUST COMPLETELY
ENTIRELY LIVE SOMEWHERE ELSE
THAT'S NOT HOME
IS JUST VERY,
VERY FOREIGN TO ME,
AND, TO BE A LITTLE BIT HONEST,
OR COMPLETELY HONEST WITH YOU,
IT MAKES ME
A LITTLE BIT ANXIOUS,
BUT FOOD WILL DEFINITELY
GET US THROUGH THIS.
THE CRUST IS LOOKING
REALLY GOOD.
OH, IT'S MELTED,
SO I'M GONNA TURN THIS OFF,
AND NOW I'M GONNA WHIP
SOME HEAVY CREAM.
I HAVE A QUARTER-CUP.
I JUST WANT IT TO THICKEN.
OK. YOU WANT TO PUT
THESE TWO THINGS IN THE FRIDGE
SO THEY CAN SET.
NOW LET'S MAKE THE FILLING.
I HAVE TWO CUPS
OF RICOTTA CHEESE,
AND I'M JUST ADDING THE RICOTTA
IN THE PROCESSOR
SO THAT IT WILL BECOME
A LITTLE BIT FOAMY
AND MOUSSELIKE.
YOU'RE GONNA SEE.
NOW I'M GONNA ADD THE CHOCOLATE.
IT IS A VERY SIMPLE RECIPE,
AND IT IS DELICIOUS,
SO I DON'T THINK
I WOULD BE MAKING THIS
FOR HIS FIRST YEAR OF COLLEGE
BECAUSE I DON'T THINK
HE'S GONNA HAVE THE SPACE
FOR A FOOD PROCESSOR,
BUT I'M TELLING YOU,
I'M GONNA MAKE SURE
HE HAS A SMALL TOASTER OVEN,
EVEN IF IT'S UNDER HIS BED.
[WHIRRING]
OH, COME AND SEE THE BEAUTY.
IT IS LIKE A CUSTARD ALMOST.
LAST STEP IS, I'M GONNA FOLD
THE RICOTTA AND THE CHOCOLATE
WITH A LITTLE BIT
OF HEAVY WHIPPED CREAM.
MM. MM-HMM.
MM, SO NOW I'M GONNA PUT THIS
IN THE FRIDGE.
I WANT IT TO FIRM UP
AND CHILL AND COOL
SO THAT IT WILL SLICE
REALLY NICELY,
SO IF YOU KNOW YOU'RE GONNA
EAT IT PRETTY SOON,
YOU CAN EVEN PUT IT
IN THE FREEZER.
PATI, VOICE-OVER:
WHEN ALAN GOES OFF TO COLLEGE,
HE'S NOT GONNA HAVE ME AROUND
TO STOCK HIS FRIDGE AND PANTRY.
HE'LL HAVE TO SHOP FOR HIMSELF,
SO HE'S LETTING ME TAKE HIM
FOR A LITTLE
GROCERY SHOPPING 101.
ALAN, CAN YOU
GET ME A BAG?
YEAH.
ALAN, NO SON OF MINE
IS GONNA GO TO COLLEGE
OR GRADUATE HIGH SCHOOL
WITHOUT KNOWING
HOW TO CHOOSE LIMES
OK.
OR AVOCADOS,
TEACH US.
SO TRY TO FIND ONE
THAT HAS, LIKE,
THE THINNEST
POSSIBLE SKIN
AND THAT SEEMS
REALLY JUICY.
THIS ONE.
SÍ,
SO, YES, THIN SKIN.
THIS ONE HAS
HARDER SKIN.
THAT'S--NO.
ACH.
I ALWAYS GET AVOCADOS
FOR THE FULL WEEK.
THE ONES FOR THE END OF
THE WEEK LOOK LIKE THIS.
THEY'RE HARD
LIKE A BASEBALL--
MIRA, ALAN--AND
THIS IS A TREASURE.
YOU FIND A GREEN ONE
BECAUSE YOU JUST PUT IT
ON YOUR COUNTER,
AND YOU EAT IT,
LIKE, IN 4
OR 5 DAYS.
OK.
PATI: CHOOSE A SERRANO.
MIRA A ESE SERRANO.
GRAB A BIG
JALAPEÑO.
I THINK YOU MAY BE USING
EITHER OF THESE TWO.
THE DIFFERENCE IS,
THIS IS MUCH SPICIER,
AND THIS IS CHUBBIER
BUT MILDER...
OK.
SO DO YOU WANT A--
WOULD YOU WANT SPICY
OR LITTLE SPICE?
SPICY.
YEAH.
UH, I'VE ALWAYS BEEN
PRETTY INTIMIDATED
BY ALL THESE SPICES
BECAUSE I--
I'VE NO IDEA WHAT THEY
TASTE LIKE INDIVIDUALLY...
I KNOW.
OR WHAT THEY
TASTE LIKE TOGETHER.
OK, SO TO ME,
LIKE, ALL THESE SPICES,
YOU'RE LIKE AN ALCHEMIST
AND YOU'RE
MIXING THINGS.
OH, YEAH. YOU KNOW
WHAT THIS SMELLS LIKE?
IT SMELLS
MEXICAN DORITOS.
OH, YEAH.
EXACT--
LIKE--LIKE, I FEEL
LIKE THAT'S PROBABLY
JUST THE POWDER
THAT THEY PUT ON THEM.
NOW THE OREGANO.
I CAN SMELL IT FROM
ALL THE WAY UP HERE,
LIKE, JUST VERY, LIKE,
LEAFY, SORT OF MINTY.
I DON'T KNOW.
YES.
IT'S--IT'S REALLY
STRONG, THOUGH.
THE ONE BIG TIP I CAN
GIVE YOU ABOUT SPICES IS,
ONCE YOU BUY THE SPICES
OR YOU OPEN A JAR,
THE SPICES START
LOSING THEIR POWER.
OH, DO YOU KNOW WHAT
THEY DO TO SUPERMAN?
OH, THE KRYPTONITE?
YEAH.
YEAH, WHEN HE GETS
ALL WEAK?
YEAH.
SO IT'S LIKE YOU'RE
DOING THAT TO THE SPICES
ONCE YOU OPEN THEM.
OK.
THAT'S WHY THIS IS GREAT,
BECAUSE WE BOUGHT
VERY LITTLE,
OK.
SO WE'RE GONNA GO THROUGH
THESE, LIKE, IN A WEEK.
OK.
YOU LOOK REALLY CUTE
WITH THAT CART, BABE.
PATI, VOICE-OVER: TURNS OUT,
I'M NOT THE ONLY EXPERT
IN THE GROCERY STORE.
APPARENTLY, ALAN HAS A FEW TIPS
HE WANTS TO SHARE WITH ME.
OK, SO THIS IS--
THIS IS, LIKE,
MY FAVORITE SECTION
RIGHT HERE.
THIS IS YOUR
FAVORITE SECTION.
YEAH.
OK,
SO NOW YOU HELP ME.
OK.
I NEED SPICY.
I NEED VINEGARY.
I WANT SUPER CRUNCHY,
AND I WANT SALTY.
YOU WANT SOMETHING WITH,
LIKE, ALL THE DIFFERENT
TYPES OF FLAVORS,
YEAH.
YOU JUST GO
WITH BARBECUE
OH.
BECAUSE BAR--
BARBECUE'S JUST--
IT'S CLASSIC.
IT'S REALLY GOOD,
SO I'M GONNA GO
WITH THIS ONE
HERE...
BARBECUE IS CLASSIC.
AND THEN
IF YOU EVER--IF YOU
EVER WONDERING
FOR THE QUALITY
OF THE CHIPS,
YES.
YOU JUST FEEL THE BAG.
IF THEY'RE--
HA HA HA!
NO. I'M SERIOUS,
THOUGH.
THIS--THIS IS LEGIT.
IF YOU FEEL THE BAG
AND THE CHIPS
ARE, LIKE, HARD,
YEAH?
THAT'S HOW YOU KNOW
THEY'VE GONNA BE,
LIKE, REALLY CRUNCHY
AND GOOD FOR, LIKE,
SANDWICHES
AND BURGERS, ALSO,
REALLY?
TO PUT ON. YEAH,
YEAH. I THINK WE BOTH
LEARNED SOMETHING TODAY.
YEAH. SURE.
THAT WAS
SO FUNNY.
PATI: ALAN, SO I
KNOW YOU LOVE STEAK.
I DO.
YOU LOVE POTATOES.
RIGHT.
YOU LOVE GREEN BEANS.
YEAH.
I'M GONNA MAKE ALL
OF THAT WITH YOU
SO THAT YOU LEARN
HOW TO MAKE IT, TOO, OK,
SO YOU KNOW
WHAT THIS IS.
THIS IS SKIRT STEAK.
SO I'M GONNA SHOW YOU
HOW TO MAKE A DRY RUB
BECAUSE WE LIKE THINGS
PACKED WITH FLAVOR.
WHEREVER YOU ARE,
YOU'RE GONNA BE ABLE
TO FIND UNA CHUCHARA
DE PLÁSTICO,
FOR SURE.
PLASTIC SPOON,
SO ALL YOU NEED
IS TO LEVEL
ONE OF THESE TEASPOONS
OF OREGANO, PAPRIKA,
CUMIN, SALT,
AND PEPPER.
OK.
I KNOW YOU LOVE
THESE THINGS,
AND I JUST WANT TO SHOW
YOU HOW EASY IT IS.
YEAH, BECAUSE,
LIKE, RIGHT NOW,
THE, LIKE, MOST COMPLICATED
THING I CAN MAKE
IS, LIKE, EGGS AND, LIKE,
CEREAL WITH MILK, SO--
NOW YOU'RE GOING
TO BE ABLE TO MAKE
AN AMAZING
SKIRT STEAK.
SMELL.
ES UN COLOR
INTERESANTE, ¿NO?
MM-HMM.
INTERESTING,
AND THEN JUST GRIND
SOME BLACK PEPPER.
LIKE, THAT'S GOOD,
AND THEN WE'RE GONNA
GRAB THAT THING,
SPOON, AND MIX IT,
AND WHEN I STARTED
COOKING,
I STARTED
BUYING A LOT
OF COOKBOOKS,
RIGHT.
AND SO MANY
OF THE COOKBOOKS
HAD, "SALT AND
PEPPER TO TASTE,"
AND I WAS SO FOOLISH
WHEN I BEGAN...
RIGHT. YOU DON'T KNOW WHAT
THAT IS, LIKE, HOW MUCH.
SO NO,
SO NOW YOU KNOW.
YOU GO TO
THE CAFETERIA
IN WHICH EVER
COLLEGE YOU GO TO.
YOU STEAL A PLASTIC
SPOON, AND THEN
YOU LEVEL ALL THE SAME
AMOUNT OF SPICES,
AND YOU'RE GONNA HAVE
A BALANCED THING,
AND JUST ADD HOW
EVER MUCH YOU WANT,
BLACK PEPPER, AND
THE MORE YOU ADD,
THE SPICIER YOU--
IT'LL BE,
OK.
AND NOW WHAT
WE'RE GONNA DO,
WE'RE GONNA
ADD IT THERE.
PATI, VOICE-OVER:
SPRINKLE HALF ON ONE SIDE
AND RUB THE SEASONING
INTO THE MEAT.
FLIP THE MEAT OVER AND REPEAT
WITH THE REST OF THE RUB
ON THE OTHER SIDE.
YOU KNOW THAT
I LIVED AT HOME
UNTIL I GOT MARRIED,
RIGHT?
YEAH, YEAH.
YOU'VE TOLD ME.
YOU TOLD ME
I TOLD YOU.
AND THAT, YEAH,
YOU LIVED THERE,
LIKE, DURING COLLEGE,
SO YOU'D BE ABLE
TO COOK AT HOME,
RIGHT?
I DIDN'T COOK MUCH
WHEN I WAS IN COLLEGE.
YEAH. WELL, PEOPLE HERE
DON'T COOK THAT MUCH
IN COLLEGE, EITHER.
THAT'S RIGHT,
BUT IF YOU FEEL
LIKE EATING STEAK
AND POTATOES,
YOU KNOW THAT NOW...
I'M SURE I WILL,
LIKE, EVERY DAY.
YOU HAVE THE POWER
TO DO IT.
PATI, VOICE-OVER: LET THE STEAK
REST WITH THE RUB
FOR HALF AN HOUR.
STEAK LOVES A BAKED POTATO,
AND ALAN LOVES
THIS OVERLOADED MEXICAN
DOUBLE-BAKED POTATO.
I KNOW YOU'VE
CHOPPED BACON.
I HAVE.
I'VE TAUGHT YOU
SOME KNIFE SKILLS.
LET'S SHARPEN
THOSE SKILLS.
YOU HAVE TO THINK THAT
YOU WANT TO CUT IT
THE SIZE THAT YOU WANT
YOUR BITE TO BE.
IF YOU WANT IT TO BE
SUPER CRISPY,
YOU CUT IT SMALL.
IF YOU WANT TO GET
A NICE BITE OF IT,
MM-HMM.
YOU GO LIKE THIS SIZE
AND GO DEEP, AND,
YOU KNOW, HERE,
SO WITH YOUR THUMB
AND YOUR POINTER
SORT OF HUGGING
THE HANDLE--
YEAH. THAT'S KIND OF
HOW--HOW YOU HOLD
A PING PONG PADDLE,
ACTUALLY.
AH, EXACTLY. OK.
LIKE, CAN WE
DO THEM SMALLER?
OF COURSE.
I'LL TRY NOT
TO CUT MYSELF.
NO. DURO.
OK. IT'S ACTUALLY--
IT'S HARDER
THAN I THOUGHT.
YOU KNOW WHAT'S EASIER?
WHAT?
IF YOU HOLD IT HERE
AND THEN YOU CUT
THAT WAY.
LIKE THIS?
SÍ.
DURO. ESO.
SO WE'RE CUTTING BACON
BECAUSE WE'RE GOING TO MAKE
SOME MEXICAN OVERLOADED
BAKED POTATOES,
AND THIS IS GONNA
BE THE TOPPING.
I'VE BEEN HEATING
THE NONSTICK SKILLET,
AND THEN JUST THROW
THE BACON IN THERE.
NO, LIKE, OIL OR
ANYTHING FOR THE--
NO. YOU KNOW WHY?
THE BACON WILL RENDER
ITS OWN FAT TO COOK IN...
BUT WHILE THESE FRY,
LET'S GET THOSE
POTATOES IN THE OVEN,
SO THEY START COOKING,
SO ONE FOR YOU, ONE FOR ME.
WE'RE GONNA
PRICK IT ALL OVER,
SO GRAB A FORK AND
JUST TAKE A GO AT IT.
ACTUALLY, WE'RE
STABBING A POTATO?
YEAH.
OK.
WHAT WILL HAPPEN
IS THAT THE MOISTURE
AND THE LIQUID IS GOING
TO EVAPORATE,
AND IT'S GONNA MAKE FOR
A MUCH CRISPIER POTATO, OK,
SO THEN WE PUT
THE POTATOES HERE.
ALAN, I'M GOING
TO MAKE SURE
THAT YOU HAVE
A TOASTER OVEN
BECAUSE, EVEN IF YOU DON'T
HAVE A BURNER OR ANYTHING,
IN THE TOASTER OVEN,
YOU CAN DO YOUR TOAST.
YOU CAN DO YOUR PANCAKES,
AND YOU'RE GONNA
BE ABLE TO DO
YOUR POTATOES.
RIGHT, AND I KNOW
YOU LIKE TOASTER OVENS,
LIKE, WAY MORE THAN
MICROWAVES,
BUT IT SEEMS LIKE
MICROWAVE'S GONNA BE
MORE PRACTICAL
IN COLLEGE.
NO MICROWAVE.
NO MICROWAVE.
YOU SURE?
NO MICROWAVE.
BECAUSE, LIKE, FOR--
LIKE, BECAUSE
THE TOASTER OVEN'S,
LIKE, GREAT,
BUT IT TAKES WAY LONGER
THAN MICROWAVES, SO--
[SIGHS]
AH, THERE'S SOME BATTLES
THAT I MAY NEED
TO LOSE, ¿VERDAD?
PATI, VOICE-OVER: RUB EACH
POTATO WITH A TABLESPOON
OF OLIVE OIL,
THEN GENEROUSLY COVER THEM
WITH SALT.
MM.
JUST, LIKE--
UH, SÍ.
THAT'S PERFECTO.
PATI, VOICE-OVER: PLACE THEM
IN A PREHEATED 450-DEGREE OVEN
FOR AN HOUR.
ANOTHER THING
WITH THE BACON,
TAKE IT OUT WHEN YOU CAN
STILL SEE SOME FATTY WHITE
BUT IT LOOKS COOKED
MM-HMM.
AND YOU SEE A BROWN.
WE CAN TAKE IT OUT.
WE LOVE IT,
THOUGH, NO...
YEAH.
AND NOW WE CAN MAKE
THE--THE CHIPOTLE CREMA.
WE HAVE 3/4 CUPS
OF MEXICAN CREMA,
AND TO THAT ADD
TWO TO 3 TABLESPOONS
OF CHIPOTLE CHILI
ADOBO SAUCE.
IF YOU LIKE
A LITTLE MORE HEAT,
YOU CAN CHOP SOME
OF THE WHOLE CHIPOTLES
IN ADOBO AND ADD THEM
TO THE CREMA,
AND NOW YOU HAVE
A FULL-FLAVORED
CHIPOTLE CREMA.
MM-HMM.
YOU KNOW,
YOU CAN USE THAT
TO STUFF THE POTATO,
BUT YOU CAL ALSO
DIP YOUR CHIPS IN THERE.
CAN I TRY THAT?
I MEAN, WE JUST
BOUGHT, LIKE,
10 BAGS OF
POTATO CHIPS, SO--
I KNOW. I KNOW.
YEAH.
MM.
IT'S PERFECT.
MM!
THIS IS AWESOME, SO,
LIKE, IF I DON'T HAVE
TIME TO MAKE, LIKE
GUAC OR WHATEVER,
I CAN JUST MAKE THIS
AND STUFF.
IT'S, LIKE,
WAY EASIER.
MM.
PATI, VOICE-OVER: TO GO
WITH OUR STEAK AND POTATOES,
I'M ALSO INCLUDING ONE OF ALAN'S
FAVORITE SIDE DISHES--
QUICK CHARRED GREEN BEANS.
ALL YOU NEED TO KNOW IS,
YOU RINSE THEM,
AND YOU TAKE OFF
THIS TIP,
THE ONE THAT WAS HAVING
THE GREEN BEAN
HOLDING ON
TO THE PLANT.
PATI, VOICE-OVER: TO START,
LAY THE GREEN BEANS
IN A BAKING PAN AND ADD A COUPLE
TABLESPOON OF OLIVE OIL.
OK. WE'RE GONNA
DO SOME SALT,
AND THEN WE'RE
GONNA DO SOME LIME,
SO, ALAN--
SOME LEMON?
HA HA! WE'RE GONNA
DO SOME LEMON.
WE'RE GONNA USE
HALF OF IT.
I'M GONNA THINLY
SLICE AND MIX
WITH THE GREEN BEANS
SO THEY'LL GET
NICE AND CHARRED
LIKE HOW
I SOMETIMES DO
WITH THE BROCCOLI.
YEAH. YEAH.
YEAH.
YOU CUT THEM THE
THINNEST THAT YOU CAN,
AND WE CAN
BECAUSE MY KNIFE
THAT I'M LENDING YOU
IS VERY SHARP.
YOU WANT TO TRY?
YEP.
ESO. MM-HMM.
SÍ.
JUST ON TOP?
SÍ.
OK.
SO WHAT ARE YOU
THINKING YOU'RE
LOOKING FORWARD TO
THE MOST
WHEN YOU GO OFF
TO COLLEGE?
LEAVING HOME.
I'M KIDDING. NO.
I'M LOOKING FORWARD
TO A LOT OF THINGS,
BEING ABLE TO, LIKE,
EXPLORE MY INTERESTS MORE
THAN I CAN NOW
AND LIVING ON MY OWN
FOR THE FIRST TIME,
OBVIOUSLY.
YEAH. YEAH.
OK. WE CAN MIX.
OK.
IT'S FUN.
IT'S AN AWKWARD MIX.
YEAH.
WE'RE GONNA
BROIL THEM.
BROIL IS THE HIGHEST
POSSIBLE HEAT
THAT YOU CAN GET
IN THE OVEN,
AND SO IT'S GONNA
MAKE THESE CRUNCHY,
AND IT'S GONNA
CHAR THESE
SO THEY'RE GONNA BE
SUPER YUMMY.
I'M GONNA TAKE
THE POTATOES OUT.
WHEN I TAKE THE
POTATOES OUT,
YOU PUT
THE GREEN BEANS IN,
ALL RIGHT.
OK?
OK, SO, OOH. ¿VISTE?
OH, YEAH.
THAT LOOKS VERY NICE.
THIS IS GONNA BE REALLY
JUST 6 MINUTES, OK,
AND THEN I'M GONNA
MAKE A CUT
RIGHT IN THE MIDDLE.
OH, WHOA, IT'S,
LIKE, SUPER JUICY.
VISTE,
AND IT'S CRISPY.
YEAH.
THEN YOU PUSH
LIKE THAT,
LIKE THAT,
MM-HMM.
LIKE, AND YOU PUSH
THE POTATO MEAT
A LITTLE, BUT, SEE,
YOU JUST CREATED
A GORGEOUS CAVITY.
MM-HMM.
WE'RE GONNA TAKE SOME
OF THIS POTATO OUT.
WE'RE GONNA
PUT IT IN HERE.
SO HOT. OK.
YOU CAN HELP ME
SHRED THIS CHEESE,
SO YOU KNOW THE
OAXACA CHEESE,
YEAH.
WHICH IS LIKE A COUSIN
OF THE MOZZARELLA.
IT'S MY FAVORITE
TYPE OF CHEESE,
ESPECIALLY
FOR QUESADILLAS.
SÍ, BECAUSE
IT MELTS SO NICE.
MM-HMM.
OK. SHRED IT
WITH YOUR HAND.
YEAH. JUST DO IT
LIKE THAT?
YEAH, AND THEN--
DO IT IN STRINGS,
AND THEN I'M GONNA
CHECK THE GREEN BEANS.
OK.
I'M GONNA
GIVE THEM A TOSS,
AND THEN I'M GONNA
PUT THEM BACK IN
FOR ANOTHER
3 MINUTES.
I'M GONNA TAKE
MORE POTATO OUT,
AND THIS IS HOW YOU
OVERLOAD A BAKED POTATO.
PATI, VOICE-OVER:
ADD A LITTLE SALT TO THE POTATO
AND THEN ADD ALTERNATING LAYERS
OF THE CHIPOTLE CREMA,
OAXACA CHEESE,
AND POTATO.
PLACE THE LOADED POTATOES
UNDER THE BROILER
FOR A FEW MORE MINUTES
UNTIL THE CHEESE IS MELTED
AND GETS A LITTLE BROWNED.
OUR PAN NEEDS TO BE
AT VERY HIGH HEAT.
LET'S COOK IT
WITH BUTTER, SO LOOK.
A STICK OF BUTTER
IS 8 TABLESPOONS.
YOU WANT TO GIVE IT--
YOU WANT TO THROW IN,
LIKE, TWO.
TWO?
IT'S GONNA MELT FAST.
WHOA.
YEAH.
YEAH. IT'S--
THAT'S VERY HOT. HA!
I'M GONNA PUT ONE,
AND YOU PUT THE OTHER ONE.
YOU THINK
THEY'LL BOTH FIT?
OF COURSE.
OK, SO NOW--
OH, YEAH.
I CAN ALREADY
SMELL IT.
YOU CAN SMELL
THE SPICES?
MM-HMM.
SO NOW WE'RE GONNA GIVE IT
ABOUT 3 TO 4 MINUTES
ON EACH SIDE OVER
MEDIUM-HIGH TO HIGH HEAT,
AND, BECAUSE
WE HAVE THAT RUB,
IT'S GONNA GIVE IT,
LIKE, A REALLY NICE CRUST.
OH, THESE ARE READY.
OH, YEAH.
WHOA.
ALAN, YOU COULD
REALLY MAKE
A WHOLE MEAL
OUT OF ONE OF THESE.
OH, YEAH, EASILY.
LET ME SEE.
YOU HAVE TO CHECK
ON THE SIDES
TO MAKE SURE
THAT THEY'RE--OOH.
HOW NICE IS THAT?
THAT LOOKS
REALLY GOOD.
THAT LOOKS
REALLY GOOD. UH-HUH.
OOH, ESTE.
MM-HMM.
THAT HAS A COUPLE
MORE MINUTES,
AND THEN YOU WANT TO
SQUEEZE IT ON TOP?
YEAH. ¿TODO?
TODO, TODO.
OK. PERFECTION.
YEAH. THIS LOOKS LIKE
IT'S ALMOST READY.
ALAN, THIS ONE'S
FOR YOU.
IT'S CON
CHICHARRON DE LIMON.
SO, LIKE,
TOTALLY BURNT?
MM.
MM?
NICE, SO GOOD.
IT'S LIKE, UH, SO SOUR,
LIKE, CONCENTRATED
LIKE A SOUR PATCH KID
KIND OF, YOU KNOW?
I THINK THE STEAK
IS READY.
YEAH. LET'S
TAKE IT OUT.
MM, LEAVE ROOM
FOR THE POTATO.
WHICH ONE
DO YOU WANT?
I'LL TAKE THIS ONE.
MM.
THIS IS HUGE.
THIS IS LIKE--
THIS IS LIKE
FOR A DINOSAUR.
OH, YEAH. HEH.
OH, WHAT ABOUT THE BACON?
BRING ON THE BACON.
YEAH. THIS IS GONNA
BE A HUGE MEAL.
YOU SAID YOU
WERE HUNGRY.
THAT'S TRUE.
MM.
THIS IS A MEAL
FOR A GROWING BOY,
FOR A GROWING
YOUNG MAN.
THAT'S MORE LIKE IT.
HA HA!
YOU KNOW WHAT?
IF YOU WANT,
YOU CAN ADD
A LITTLE BIT OF THE
GROUND TEA LEAVES
ON THE GREEN BEANS.
GET IT?
HERE.
LET ME.
OH, PRONTO.
GOOD?
YES.
MM. OK.
WHAT DO WE
START WITH?
I ACTUALLY AM DYING TO
START WITH THE POTATO.
ALL RIGHT.
I'LL DO THAT.
OH, MY GOD,
I FEEL
LIKE EATING THIS
AS IF IT WERE
A POTATO SKIN.
JUST--
MIRA.
THAT LOOKS SO--
IT'S SO GOOD.
IT'S GOOD?
YEAH.
I LOVE HOW YOU PUT
THAT, AND I MUST SAY,
IT TASTES SO GOOD
WITH POTATO...
MM! MM!
IT'S WAY BETTER THAN,
LIKE, SOUR CREAM
AND ALSO WITH THE BACON.
MM!
HA HA! "MM!"
I'M SO HAPPY--
HA HA HA!
HA HA! SO HAPPY
WITH THE POTATO,
AND IT'S SO CRISPY
ON THE OUTSIDE,
AND LOOK
AT THE FILLING.
I MEAN, IT'S CHEESY
AND CREAMY
AND CHIPOTLEY AND
BACONY AND YUMMY--
YEAH.
HA HA HA!--
AND ALL THE-Y.
HMM.
THIS STEAK IS ALSO
REALLY, REALLY GOOD.
IT'S SUPER SOFT--
YOU JUST CUT--
AND THEN IT'S, LIKE,
CRAZY CRISPY
ON THE OUTSIDE HERE.
MM-HMM.
OH, AND IT WAS
LIKE--
I LOVE IT WHEN MEAT
IS LIKE THIS,
LIKE, OVER MEDIUM.
YEAH.
YEAH. IT'S, LIKE,
PERFECTLY COOKED.
MM-HMM, AND NEXT
TIME WE MAKE
THE BEANS, I'M GONNA
ADD THE WHOLE LEMON
IN THIN SLICES,
AND THEN WE CAN
SQUEEZE MORE
IN THE END.
MM-HMM.
MM.
THIS WOULD BE,
LIKE, A MEAL
FOR THE ENTIRE DAY.
OH, YEAH.
THIS IS, LIKE,
GOOD FOR SATURDAY
OR SUNDAY, LIKE,
WHEN YOU HAVE
A SUPER LIGHT
BREAKFAST.
BREAKFAST,
LUNCH, DINNER.
HA HA! YEAH.
ALAN...
WHAT? HA HA!
WE STILL HAVE
A CHOCOLATE PIE
I MADE FOR YOU
AS A SURPRISE.
NO WAY.
SO WORK
THROUGH IT, BABY.
A CHOCOLATE PIE?
HA HA HA!
IT IS A NO-BAKE
CHOCOLATE PIE.
NO-BAKE?
NO-BAKE. MM-HMM.
NO WAY.
HOW--HOW DO YOU
GET A CRUST?
OH, SO THAT'S
CHOCOLATE WAFERS.
READY?
YEP.
WHOA.
THAT'S LIKE MOUSSE.
WELL, THAT IS
JUST CRUMB.
MM. OH, SO GOOD.
IT IS?
YEAH. IT'S LIKE
CHOCOLATE MOUSSE.
HOW LONG DID IT
TAKE YOU TO MAKE?
MM. MM! MM!
HMM HMM HMM.
"MM HMM HMM HMM"?
NOTHING.
MM HMM HMM.
HA HA HA!
MAMI, IN GONNA MISS YOU
TALKING TO FOOD LIKE THIS
WHILE I'M AWAY.
MM...
YOU'RE THE ONLY ONE
WHO'S AS PASSIONATE.
I'M VERY EXCITED
FOR YOU
TO GO TO COLLEGE
AND EVERYTHING.
REALLY? AWW, I'M GONNA
MISS YOU, MOM.
MM.
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