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!

♪ 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.

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,

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.

[INDISTINCT]

[KISS]

PATI: FOR RECIPES

AND INFORMATION

FROM THIS EPISODE AND MORE,

VISIT PATIKINICH.COM

AND CONNECT.

FIND ME ON FACEBOOK, TWITTER,

INSTAGRAM, AND PINTEREST

@PATIJINISH.

ANNOUNCER:

"PATI'S MEXICAN TABLE"

IS MADE POSSIBLE BY...

DIFFERENT ANNOUNCER:

YUCATAN--

EXPLORATION...

TASTES TO SAVOR...

PLACES TO RELAX...

AND PLACES YOU'VE NEVER BEEN.

YUCATAN--

LIVE IT TO BELIEVE IT.

DIFFERENT ANNOUNCER: LA MORENA

CHILIES AND SAUCES,

AUTHENTIC MEXICAN FLAVOR.

DIFFERENT ANNOUNCER: INTRODUCING

FUD CAMPIRANO MEXICAN CHEESES

WITH RESEALABLE PACKAGING.

DIFFERENT ANNOUNCER: THE

NATIONAL AGRICULTURAL COUNCIL,

MEXBEST,

AND THE MINISTRY OF AGRICULTURE,

LIVESTOCK, RURAL DEVELOPMENT,

FISHERIES, AND FOOD,

PROUD TO SUPPORT

"PATI'S MEXICAN TABLE"

ON PUBLIC TELEVISION.