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.