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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