PATI: ALL OVER MEXICO,

IN KITCHENS AND RESTAURANTS,

OUR CUISINE IS ADAPTING

TO THE TIMES.

WHETHER IT'S NEW EQUIPMENT

OR TRENDY INGREDIENTS,

MODERN TASTES ARE HAVING

A BIG INFLUENCE

ON THE WAY WE MEXICANS

APPROACH FOOD.

AND THE RESULTS

ARE USUALLY DELICIOUS.

MMM!

BUT AS WE ENJOY

THIS MODERN MOVEMENT,

IT'S IMPORTANT TO RESPECT

THE TRADITIONS AS WELL.

TODAY I'LL BE DOING

A LITTLE OF BOTH.

I'LL START WITH ONE OF MEXICO'S

MOST TRADITIONAL RECIPES,

ONE OF OUR MOST DEARLY LOVED

STEWS, MOLE DE OLLA.

THEN I HAVE A MODERN USE

FOR A TRADITIONAL INGREDIENT--

CHOCOLATE COOKIES

WITH HIBISCUS FLOWERS.

AND MY BOSTON LETTUCE SALAD

WITH AVOCADO DRESSING

BRINGS OLD AND NEW TOGETHER

IN ONE SUPER-FLAVORFUL DISH.

I KNOW I SAY

EVERYTHING IS GOOD,

BUT, LIKE,

THIS IS PHENOMENAL.

IN MEXICO, I'M MEETING UP

WITH TWO CHEFS

WHO ARE AT THE FOREFRONT

OF THE MODERN MOVEMENT.

A LITTLE SAVORY

AND SWEET,

ON THIS EPISODE OF

"PATI'S MEXICAN TABLE."

♪ DAME, DAME ♪

♪ DAME TU CHOCOLATE ♪

♪ DAME, DAME ♪

♪ DAME TU PILONCILLO ♪

♪ DAME, DAME ♪

♪ DAME CAFE CALIENTE ♪

♪ DAME, DAME ♪

♪ DAME TU CORAZON ♪

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.

[HUMMING]

[APPLAUSE]

WOMAN: PREPARE THEM TO BE GREAT

WHEN THEY GROW UP.

GOYA CHICK PEAS,

PART OF A HEALTHY DIET.

BIMBO, MAKERS OF SLICED BREADS,

BUNS, AND SWEET BAKED GOODS.

MAN: LAMORENA

CHILIES AND SAUCES,

AUTHENTIC MEXICAN FLAVOR.

WOMAN: GUANAJUATO,

LIVE IT TO BELIEVE IT.

[MUSIC PLAYING]

PATI: TODAY I'M MAKING

AN ECLECTIC MIX

OF MODERN

AND TRADITIONAL RECIPES,

AND I'M GOING TO START

WITH ONE OF THE MOST

TRADITIONAL ONES.

IT'S CALLED MOLE DE OLLA.

A MOLE DE OLLA

IS A ONE-POT MEAL.

EVERY COUNTRY HAS THEIR WAYS OF

MAKING STEWS OR ONE-POT MEALS.

IN MEXICO, IT'S VERY SIMPLE

AND VERY HUMBLE.

YOU HAVE YOUR PIECE OF MEAT,

YOU HAVE YOUR HERBS

AND FLAVORINGS,

AND YOU MAKE A VERY RICH,

FLAVORFUL STEW.

I'M ADDING 3 POUNDS

OF STEW MEAT

THAT I CUT INTO 1 1/2"

OR 2" PIECES.

AND I'M PUTTING IT IN HERE

WITH 10 CUPS OF WATER.

THIS IS A VERY,

VERY OLD RECIPE.

IT'S BEEN EATEN

AND IT'S BEEN MADE

GENERATION AFTER GENERATION.

IT'S ONE OF THOSE DISHES

THAT I THINK PEOPLE HANKER FOR.

I'M GOING TO ADD

A HALF OF A WHITE ONION,

3 BAY LEAVES,

3 GARLIC CLOVES,

AND THEN I LOVE

USING MINT.

IT JUST REFRESHES

THIS WHOLE THING.

AND I'M TAKING THIS VERY,

VERY TRADITIONAL RECIPE,

BUT I AM STRIPPING IT DOWN

SO THAT YOU CAN MAKE IT AT HOME

ANY WEEKNIGHT.

SOME SALT.

I'M ADDING A LITTLE BIT

OF BLACK PEPPER.

NOW I'M GONNA COVER THIS,

AND I'M GONNA LET IT COOK

FOR AN HOUR OR MAYBE

A LITTLE BIT LONGER.

YOU WANT THE MEAT TO BE

COMPLETELY SOFT AND COOKED,

AND THE BROTH SHOULD BE

REALLY NICE AND TASTY.

NOW I'M GONNA MAKE A SAUCE

THAT IS GONNA FLAVOR

MY STEW

A LITTLE BIT MORE.

THIS IS A VERY USUAL STEP

IN MEXICAN COOKING,

WHERE YOU MAKE THE BROTH,

AND ONCE IT'S READY,

YOU ADD A SEASONING SAUCE.

SO WHAT I'M GOING TO USE

IS SOME TOMATOES AND TOMATILLOS

THAT I CHARRED.

BY CHARRING OR ROASTING

THESE INGREDIENTS,

YOU GO FROM THE VERY

FRESH AND BRIGHT

TO THE DEEP AND RUSTIC

AND EVEN SWEETER SIDE

OF THESE INGREDIENTS.

IT IS VERY TRADITIONAL

TO USE AN INGREDIENT

THAT'S CALLED XOCONOSTLE.

IT IS, LIKE, ALMOST IMPOSSIBLE

TO GET THEM HERE IN THE U.S.

AND I'M USING

THE TOMATILLOS

BECAUSE THEY HAVE A SIMILAR

TART, ACIDIC TASTE.

THEN I'M GOING TO TOAST

SOME SESAME SEEDS.

THEY ADD A LITTLE LAYER

OF NUTTINESS

AND DEPTH TO THE SAUCE.

YOU CAN SEE HOW THEY START

CHANGING THE COLOR,

AND THEY'RE STARTING

TO JUMP IN THE PAN.

COME. CAN YOU SEE?

AND THEN I HAVE SOME CHILIES

THAT I HAVE BEEN SOAKING HERE.

I HAVE ANCHOS,

AND I HAVE PASILLAS.

THEY ARE TWO COMPLETELY

DIFFERENT INGREDIENTS.

IT'S LIKE A PINEAPPLE

AND A BANANA.

THE ANCHO IS SWEET.

IT TASTES A LITTLE BIT

LIKE A PRUNE.

THE PASILLA IS VERY BITTER,

BUT BITTER IN A GOOD WAY.

AND NEITHER THE PASILLA

OR THE ANCHO ARE SPICY.

I'M ADDING SOME

OF THE SOAKING LIQUID.

IT HAS SO MUCH FLAVOR

AND COLOR.

SOME FRESHLY GROUND

BLACK PEPPER.

A LITTLE BIT OF SALT.

IT'S EVERYDAY INGREDIENTS

THAT ARE UNPRETENTIOUS,

BUT THEY GIVE

AND GIVE AND GIVE.

THEY HAVE A LOT

OF FLAVOR.

[BLENDER WHIRRING]

IT IS NUTTY. IT IS RICH.

IT IS RUSTIC. IT IS...

I WANT TO DIP

A SPOON IN HERE.

MMM!

YOU HAVE A TINY TASTE,

AND IT'S LIKE

A MILLION FLAVORS

EXPLODE IN YOUR MOUTH.

WHAT I'M GOING TO ADD

IS A CHAYOTE SQUASH.

YOU GUYS KNOW IT.

YOU HAVE TO START MAKING THINGS

WITH A CHAYOTE.

IT IS LIKE A CROSS

BETWEEN A PEAR

AND A CUCUMBER

AND ZUCCHINI.

IF YOU CAN'T FIND

CHAYOTE SQUASH,

YOU CAN USE DIFFERENT

KINDS OF ZUCCHINI.

AND THEN I'M GOING TO ADD

MY BIGGEST ZUCCHINI HERE.

WHEN PEOPLE THINK

ABOUT MOLE,

THEY USUALLY THINK ABOUT

THE MOLE POBLANO,

WHICH IS THAT REALLY

DARK, THICK SAUCE

THAT HAS CHOCOLATE IN IT.

THIS IS THE ONLY MOLE

THAT I KNOW

THAT'S IN SOUP

OR STEW FORM.

AND THEN GREEN BEANS.

AND THEN THE CORN,

WHICH I THINK

IS ONE OF THE MOST FUN

PARTS OF THIS, TOO.

MY MEAT NEEDS

ANOTHER HALF-HOUR,

AND THAT'S WHEN I'M GONNA

ADD THESE INTO THE POT.

BECAUSE OF TRADITIONAL RECIPES

LIKE MOLE DE OLLA,

RECIPES WITH SUCH RICH

AND DELICIOUS HISTORY,

MEXICAN CUISINE WAS PROCLAIMED

AN INTANGIBLE CULTURAL HERITAGE

OF HUMANITY BY UNESCO.

AND LUCKY FOR ME,

I GET TO TRAVEL TO MEXICO

TO RESEARCH

AND TASTE THAT FOOD.

AND IT WAS ON ONE

OF THOSE RECENT TRIPS

THAT I GOT THE INSPIRATION

FOR MY RECIPE FOR MOLE DE OLLA.

[BELLS RINGING]

IRONICALLY, MY INSPIRATION

CAME FROM A VISIT

WITH A GOOD FRIEND AT ONE OF

THE CITY'S MOST MODERN MARKETS,

MERCADO ROMA.

I'M HERE WITH

ZAHIE TELLEZ,

A WONDERFUL MEXICAN CHEF,

AND YOU'RE GOING TO SHOW ME

HOW TO MAKE

YOUR MOLE DE OLLA.

OF COURSE.

PATI: ZAHIE STARTS

WITH A BEEF BROTH

SHE'S MADE BY COOKING

A BEEF SHANK WITH ITS BONES,

A LITTLE BIT OF ONION,

AND SOME SALT.

FOR HER SEASONING SAUCE,

SHE USES SOME OF THE BROTH,

ROASTED TOMATOES,

ONION, AND GARLIC,

TOASTED SESAME SEEDS,

PASILLA CHILIES...

AND THIS, WHICH IS

XOCONOSTLE.

OH. XOCONOSTLE,

WHICH IS, LIKE, A FRUIT

FROM THE CACTUS.

YES. IT'S VERY ACID.

WHEE! HA HA HA!

[BLENDER WHIRRING]

PATI: THEN THE VEGETABLES

GO IN--

CORN, CARROTS, ZUCCHINI,

AND CHAYOTE SQUASH.

ZAHIE: THIS IS READY

IN ABOUT 15, 20 MINUTES.

WHAT DO YOU THINK

ABOUT THE SMELL?

HA HA HA!

YES.

IT'S SO RICH.

PATI: ZAHIE SERVES

SOUPS AND STEWS

AT HER STAND IN THE HEART

OF THIS MODERN MARKET.

[SINGING IN SPANISH]

AND ZAHIE USES

SOME MODERN TECHNIQUES

TO KEEP UP WITH THE HIGH,

FAST-PACED DEMAND HERE,

BUT HER RECIPES STILL CAPTURE

THE SOUL OF MEXICO'S TRADITIONS.

I DON'T KNOW IF YOU

AGREE WITH ME,

LIKE SOMETIMES WHERE

PEOPLE TRY TO DO MODERN,

THEY SOMETIMES

LOSE THE SOUL.

YOU HAVE TO RESPECT

THE RECIPE FROM...

FROM THE BEGINNING,

BECAUSE WE DON'T ONLY HAVE

ONE MEXICAN CUISINE.

SO EXACTLY. LIKE,

IF YOU WANT TO INNOVATE,

YOU HAVE TO KNOW

WHERE TO INNOVATE FROM.

OF COURSE.

AND YOU HAVE TO

REALLY LIKE TO COOK.

OTHERWISE, PEOPLE

WILL FEEL IT IN YOUR STEW.

YEAH.

[SINGING IN SPANISH]

HA HA HA!

WOW! LOOKING FORWARD--

JOIN ME.

THIS IS ENOUGH

FOR BOTH OF US.

OK.

HA HA HA! I'M SO HAPPY

THAT YOU REALLY LIKE IT.

IT TASTES VERY MEATY,

BUT IT ALSO TASTES,

LIKE, LIGHT.

YEAH, BECAUSE OF

THE VEGETABLES.

ZAHIE, I LIKE SHARING,

BUT I THINK YOU'RE

GONNA HAVE TO GET ONE.

I'M EATING THIS ONE

ON MY OWN.

WHAT? HA HA HA!

THANK YOU.

OK. I LOVE YOU.

PATI: WE ARE GOING FROM

A VERY, VERY TRADITIONAL RECIPE

TO AN INCREDIBLY

MODERN USE

OF A DEARLY LOVED INGREDIENT--

THE HIBISCUS FLOWERS,

OR FLORES DE JAMAICA,

WHICH ARE TART

AND PUNCHY.

THEY HAVE A SIMILAR TASTE

TO CRANBERRIES.

THE ORIGIN--SOME PEOPLE SAY

IT COMES FROM INDIA.

SOME PEOPLE SAY THE FLOWERS

COME FROM AFRICA.

WHEREVER IT COMES FROM,

IT GOT TO MEXICO

BY WAY OF SPAIN,

AND IT BECAME AN INCREDIBLY

ENTRENCHED INGREDIENT

IN MEXICAN COOKING.

SO HERE I HAVE FLOUR,

BAKING POWDER, BAKING SODA,

COCOA POWDER, AND SALT.

HERE I'M GOING TO

CRACK 3 EGGS.

AND I'M GOING TO ADD

ONE WHITE...

1 1/4 CUPS OF SUGAR.

I'M GOING TO BEAT

THESE EGGS AND THE SUGAR

UNTIL THIS MIX

BECOMES FROTHY,

BECAUSE I WANT THESE COOKIES

TO HAVE SOME VOLUME.

THIS LOOKS REALLY FROTHY.

AND THEN HERE I HAVE 12 OUNCES

OF SEMISWEET CHOCOLATE

THAT I MELTED WITH

4 TABLESPOONS OF BUTTER.

THIS IS AN IMPROVISED

BANO MARIA, OR DOUBLE BOILER.

YOU DON'T NEED

ANY SPECIAL EQUIPMENT.

I'M GONNA LET IT COOL

FOR JUST A SECOND,

AND I'M GOING TO ADD IT

INTO THIS MIX

ALONG WITH TWO TEASPOONS

OF VANILLA.

I AM CONSTANTLY TRYING

TO IMPROVE MY RECIPES.

IF I'M MAKING

A TRADITIONAL RECIPE,

I'M TRYING TO MAKE IT

A MAGIC POTION

SO THAT IT IS REALLY

IRRESISTIBLE

BUT ALSO THAT IT IS

THE EASIEST TO MAKE.

IT'S GONNA GET

GOOEY-OOEY,

AND WE LOVE GOOEY-OOEY

IN DESSERTS.

SO I'M GOING TO BEAT THIS

JUST UNTIL COMBINED.

SO NOW I'M GOING TO FOLD IN

MY DRY INGREDIENTS.

MMM!

THE USUAL TREATMENT

FOR HIBISCUS FLOWERS IN MEXICO

IS TO USE THESE FLOWERS

TO MAKE TEA OR AGUA FRESCA.

SO HERE I HAVE TWO OUNCES

OF HIBISCUS FLOWERS

THAT SIMMERED

IN 6 CUPS OF WATER

AND A HALF A CUP

OF HONEY.

AND YOU HAVE TO LET THEM SIMMER

UNTIL THEY BECOME

COMPLETELY SMOOTH

AND REHYDRATED AND PLUMP.

SO WE ARE GOING TO

USE THE FLOWERS

TO BE THE STAR INGREDIENT

OF THIS RECIPE.

SO NOW I'M GOING TO

LET THIS BATTER REST

IN THE REFRIGERATOR

FOR 30 MINUTES,

AND THEN IT'S GONNA MAKE

REALLY NICE

PUFFY YET THIN COOKIES.

IN MEXICO CITY,

A FRIEND OF MINE,

CHEF JOSE RAMON CASTILLO,

IS WORKING AT THE FOREFRONT

OF FINDING NEW, MODERN WAYS

TO PRODUCE AND CONSUME

ONE OF MEXICO'S MOST TRADITIONAL

INGREDIENTS, CACAO.

AT QUEBO, HE TREATS VISITORS

TO A SENSORY OVERLOAD

OF CHOCOLATE INVENTIONS.

JOSE RA,

I'VE BEEN CRAVING

YOUR CHAPATA,

AND I'VE BEEN CRAVING

YOUR CHOCOLATES.

OK.

PATI: HIS CHOCOLATE CREATIONS

PROVE THAT THE SECRET

IS IN THE SIMPLICITY.

CHEF CASTILLO IS

TOO MODEST TO SAY THIS,

BUT HE'S KNOWN AS ONE OF

THE MOST CREATIVE CHOCOLATIERS

IN ALL OF MEXICO.

AS A MASTER CHOCOLATIER,

HIS PASSION FOR CACAO

DOESN'T STOP

IN THE KITCHEN.

HE HAS SPENT YEARS RESEARCHING

MEXICO'S PRIZED CACAO PLANT.

HE EVEN PRODUCED

A DOCUMENTARY ON THE SUBJECT.

AT QUEBO, HE USES CHOCOLATE

TO REDEFINE

THE VERY IDEA

OF A CHOCOLATE DRINK.

CASTILLO: THIS IS

A...THE SWEET ONE.

IT'S, LIKE,

THE NORMAL, OK?

THE NORMAL

MEXICAN CHOCOLATE?

CORRECT.

AND IT'S WATER,

COCOA, CORN,

AND A LITTLE BIT

OF SUGAR.

HACEMOS UN CHEERS?

YEAH, CORRECT.

QUE GUSTO,

JOSE RA.

GRACIAS.

MMM! SUPER REFRESHING.

YEAH. CORRECT.

PATI: CACAO TREES

ARE A DELICATE PLANT,

BUT THEY THRIVE IN THE HOT,

RAINY, TROPICAL CLIMATE

OF MEXICO'S

SOUTHEASTERN REGION.

THE FRUIT

OF THE CACAO TREE

IS THIS BIG, FOOTBALL-SHAPED POD

YOU ARE LOOKING AT.

THE PROCESS OF GETTING CHOCOLATE

FROM THE BEANS OF THE CACAO POD

IS A TRADITION THAT DATES BACK

MORE THAN 1,000 YEARS.

THE MAYANS AND THE AZTECS

REVERED CACAO SO MUCH

THAT THE BEANS WERE OFTEN

USED AS CURRENCY.

CHEF CASTILLO PAYS HOMAGE

TO THIS HISTORY

WITH EACH ONE OF HIS

DELICIOUS CREATIONS.

SO THIS IS THE CHOCOLATE

THAT MONTEZUMA USED TO HAVE?

YEAH, CORRECT. YOU HAVE

CHILI IN THE INSIDE,

A LITTLE BIT OF CORN.

WHICH CHILI

DO YOU USE?

CHILI DE ARBOL.

SO IT'S SPICY.

YEAH, IT'S SPICY.

IT HAS TO BE SPICY HERE

BUT NOT IN YOUR MOUTH.

THAT IS SO INTERESTING.

MMM! I FEEL IT IN MY...

YEAH.

THEY USED TO

DRINK IT

WHEN IT'S REALLY,

REALLY COLD

BECAUSE THE TEMPERATURE

OF YOUR BODY

WITH THE CHILI GOES...

YEAH. IT WARMS UP.

YEAH, CORRECT.

PATI: JOSE IS ALWAYS COMING UP

WITH NEW, INTERESTING WAYS

TO INCORPORATE CHOCOLATE

INTO OTHERWISE NORMAL RECIPES.

TAKE, FOR INSTANCE,

HIS QUESO OAXACA,

LETTUCE, BEAN,

AND TURKEY SANDWICH.

STOP. STOP.

WAIT. WAIT. WAIT. REWIND.

SO IN THE BREAD,

IT HAS CACAO PASTE,

CACAO BUTTER,

AND WHITE TRUFFLE?

WHITE OIL TRUFFLE.

MMM!

THIS IS INCREDIBLE.

NOT SWEET AT ALL,

BUT IT HAS THE NICE

DEEP BITTER TASTE

OF THE CACAO NIBS.

IT'S...IT'S...IT'S SIMILAR

TO COFFEE IN A WAY.

YEAH.

WHEN YOU SIT WITH

A MASTER CHOCOLATIER,

YOU KNOW YOUR TASTE BUDS

ARE IN FOR A TREAT.

MMM! YOU GUYS,

THIS IS SO GOOD.

PATI: AND CHEF CASTILLO USES

INDIGENOUS FRUITS AND FLAVORS

TO INFUSE

HIS DELICATE CHOCOLATE,

MAKING EACH BITE

A TRULY MEXICAN EXPERIENCE.

SO WHITE CHOCOLATE

AND JAMAICA?

JAMAICA.

MMM!

SUPER PUNCHY.

YEAH.

AND I HAVE TO BE

HONEST WITH YOU.

I USUALLY DON'T

LIKE WHITE CHOCOLATE.

YEAH? WHY?

BECAUSE I FIND IT

TOO SWEET.

BUT HERE...

IT'S CRAZY GOOD.

PATI: OF COURSE

I ENJOY ANY CHANCE

TO TRY NEW

AND DELICIOUS FOOD,

BUT WHAT REALLY EXCITES ME

IS MEETING MEXICANS

WHO ARE PASSIONATE ABOUT

IMPROVING AND INNOVATING

OUR BEAUTIFUL

CULINARY TRADITIONS.

WHEN I USED TO

LIVE IN EUROPE,

THE THING THAT

I REALLY LEARNED

WAS THE WAY THAT

THE EUROPEAN GUYS

LOVES HIS PRODUCT.

YOU KNOW, YOU CAN

GO TO A FRENCH GUY

AND YOU CAN SAY

HOW THE CABERNET

SAUVIGNON, SAY,

IT'S, LIKE, THE BEST

WINE IN ALL THE WORLD,

AND THEY SAY,

"IT'S THE ONLY ONE."

OH, RIGHT.

WHY IN LATIN AMERICA

WE DON'T HAVE

THAT TYPE OF THINKING?

WE HAVE ONE OF THE BEST

BEANS IN ALL THE WORLD,

AND WE ARE PROUD

OF THAT.

PATI: THERE IS ROMANCE

IN TRADITION,

BUT MODERN INNOVATIONS

CAN IMPROVE ANYTHING,

EVEN CHOCOLATE.

JOSE RA, WHAT A TREAT.

OH, THANK YOU.

THANK YOU FOR COMING.

THANK YOU

FOR HAVING ME.

SO WE'RE GONNA CHECK

THE MOLE DE OLLA.

IT'S BEEN A LITTLE BIT

OVER AN HOUR,

AND IT'S LOOKING PERFECT,

JUST WHERE IT NEEDS TO BE.

I'M REMOVING THE ONION

AND THE GARLIC.

AND NOW I'M GOING TO

ADD THE SAUCE

THAT HAS THOSE MILLIONS

OF FLAVORS IN IT.

MMM!

WHAT WE HAVE HERE NOW IS

THE BASE FOR THE MOLE DE OLLA.

YOU CAN SEE HOW

THE COLOR CHANGED.

SO BEAUTIFUL AND RICH

AND WITH THAT REDDISH-BROWN HUE.

AFTER IT HAS HAD A CHANCE

TO SIMMER FOR A FEW MINUTES,

THEN I ADD

THE VEGETABLES.

DO YOU SEE HOW PRETTY

THIS LOOKS?

BECAUSE WE HAVE

ALL THOSE VEGGIES,

AND THEY'RE STARTING TO COOK IN

THAT INCREDIBLY FLAVORFUL BROTH.

IT'S A ONE-POT MEAL,

BUT IT'S A ONE-PART

PARTY MEAL,

AND IT IS SO HEARTY AND SUCH

AN EXPERIENCE WHEN YOU EAT IT.

NOW IT JUST NEEDS TO COOK

FOR 10 MORE MINUTES.

I HAVE MY HIBISCUS FLOWER

AND CHOCOLATE BATTER

THAT HAS BEEN SITTING

IN THE FRIDGE FOR HALF AN HOUR.

AND IF YOU ASK ME,

I THINK THIS WOULD BE

THE END OF THE RECIPE.

I COULD JUST EAT IT

LIKE A MOUSSE.

LOOK AT THE BATTER.

GORGEOUS.

I LOVE COOKING

WITH MY BOYS,

AND I THINK WHAT THEY LOVE

MAKING THE MOST IS DESSERTS.

BUT I SOMETIMES PREFER

TO BAKE ON MY OWN

BECAUSE THEY LOVE THE PROCESS

AND THE INGREDIENTS SO MUCH,

THEY WOULD BE EATING

ALL OF THIS BATTER

RIGHT OUT OF THE BOWL.

BUT THE TRUTH IS,

WHEN I MAKE THEM ON MY OWN,

I END UP EATING

THE BATTER AS WELL.

SO I KNOW WHERE

THEY GET IT FROM.

THAT SHOULD DO FOR NOW.

I HAVE THE OVEN AT 350,

AND THE COOKIES ARE GONNA GO

IN THERE FOR 10 TO 12 MINUTES.

SO I HAVE A WHOLE MEAL

GOING ON HERE,

AND THE LAST THING

I'M GOING TO PREPARE

IS A SUPER FUN SALAD.

THE FIRST THING I'M GOING TO DO

IS ONE OF ITS TOPPINGS.

I'VE TOASTED 1 1/2 CUPS

OF PEPITAS, OR PUMPKIN SEEDS.

AND I'M GOING TO TOSS THEM

IN A SWEET AND SAVORY MIXTURE

OF PIQUIN CHILI,

SUGAR, AND SALT.

AND THIS FUN GARNISH

IS GOING TO BE ON TOP

OF OUR SALAD.

MMM!

THE DRESSING.

YES, WE ARE USING AVOCADOS...

[WOMAN SINGING IN SPANISH]

A HALF A CUP OF MILK,

A HALF A CUP

OF MEXICAN CREAM.

IT'S JUST TANGY

AND SALTY...

AND SO DELICIOUS.

SOME SALT AND PEPPER.

AND THEN YOU'RE

GOING TO PUREE

UNTIL IT IS

COMPLETELY SMOOTH.

[BLENDER WHIRRING]

I HAVE TWO HEADS

OF BOSTON LETTUCE.

MMM! AND I LOVE

HAVING SALADS

THAT HAVE

CREAMY DRESSINGS.

IT'S SUCH A NICE CONTRAST

TO THE FRESH, CRUNCHY LEAVES.

THE PEPITAS THAT WE MADE

WE'RE GONNA SPRINKLE ON TOP.

AND THEN THE LAST THING

I'M GOING TO ADD

IS SOME CANDIED PINEAPPLE.

NOW MY FAVORITE PART

OF THE DAY,

BECAUSE I GET TO EAT.

MMM...

THIS HAS THE FRESH AND DELICATE

AND ALMOST SWEET LETTUCE

WHICH IS ENTIRELY COVERED WITH

THIS CREAMY AVOCADO DRESSING,

AND THEN IT HAS ALL

THE CRUNCHY PUMPKIN SEEDS

THAT ARE A LITTLE BIT SPICY,

A LITTLE BIT SWEET,

AND LITTLE BIT SALTY,

AND THEN,

YOU MUNCH ON A PIECE

OF THAT CANDIED PINEAPPLE.

I MEAN...MMM!

I KNOW I SAY

EVERYTHING IS GOOD,

BUT, LIKE, THIS IS

PHENOMENAL.

MMM!

THIS LOOKS SO GOOD!

IT MAKES ME SO HAPPY

TO HAVE THIS FOOD AT HOME.

THIS IS MEXICAN COMFORT FOOD.

WE'RE GONNA ADD ANOTHER LAYER

OF COLOR AND CONTRAST.

MMM!

THE MEAT IS SO TENDER.

THE VEGETABLES ARE

STILL NICE AND CRISP.

THE BROTH IS RICH

AND COMFORTING,

AND IT FEELS SO GOOD

AS YOU SWALLOW IT.

MM-HMM!

MMM!

VERY CHOCOLATELY,

BUT THEN YOU GET

THAT NICE CHEWY, TART BITE

FROM THE HIBISCUS.

SUCH A COMBINATION.

MMM!

WITH A VERY TRADITIONAL

MOLE DE OLLA

AND THIS FUNKY AND FUN

MODERN SALAD

AND THIS EXPERIMENTAL USE

OF HIBISCUS FLOWERS

IN MY CHOCOLATE COOKIES,

I MADE AN ECLECTIC

BUT SUCCESSFUL MIX

OF MODERN AND TRADITIONAL

IN MY KITCHEN.

SO GOOD.

FOR RECIPES AND INFORMATION,

VISIT patismexicantable.com

OR GET SOCIAL

ON TWITTER AND FACEBOOK

@PatiJinich.

ANNOUNCER:

"PATI'S MEXICAN TABLE"

IS MADE POSSIBLE BY...

WOMAN: GUANAJUATO,

LIVE IT TO BELIEVE IT.

MAN: LAMORENA

CHILIES AND SAUCES,

AUTHENTIC MEXICAN FLAVOR.

WOMAN: BIMBO, MAKERS

OF SLICED BREADS, BUNS,

AND SWEET BAKED GOODS.

[HUMMING]

[APPLAUSE]

WOMAN: PREPARE THEM TO BE GREAT

WHEN THEY GROW UP.

GOYA CHICK PEAS,

PART OF A HEALTHY DIET.

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.