¡OY!

A CHIHUAHUA!

THAT IS IS SUCH A MEXICAN DOG, A CHIHUAHUA.

Pati, voice-over: IN THIS EPISODE, I VISIT PÁTZCUARO, A BEAUTIFUL TOWN IN MEXICO, WHERE I GET TO SAMPLE MANY OF THEIR UNIQUE AND TASTY TREATS.

THIS IS AN ICE CREAM THAT TASTES LIKE ALMOND VANILLA MILK DOUGH, AND THAT'S WHY IT'S CALLED PASTA, NOT SPAGHETTI.

BACK AT HOME, I GET TO SAMPLE EVEN MORE SURPRISES BECAUSE WE'RE THROWING A POT LUCK PARTY!

HA HA!

SHOWING UP EARLY IS MY FRIEND SABRINA SOTO, WHO WILL BE PREPARING A CUBAN CLASSIC, PAPAS RELLENAS.

AS FOR MY RECIPE, I'LL BE MAKING BARBACOA, A TRADITIONAL AND INTENSELY FLAVORED MEXICAN DISH COOKED IN AN AUTHENTIC WAY, IN BANANA LEAVES!

I WILL ALSO BE TREATING MY FRIENDS TO MICHELADAS, A POPULAR MEXICAN BEER COCKTAIL.

¡SALUD!

♪ 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... MEXICO SUPREME QUALITY; AND THE MEXICAN MINISTRY OF AGRICULTURE, LIVESTOCK, RURAL DEVELOPMENT, FISHERIES, AND FOOD, PROUD TO SUPPORT "PATI'S MEXICAN TABLE" ON PUBLIC TELEVISION.

Woman: ♪ ONE GLANCE AND I KNOW ♪ ♪ WHAT YOU'RE FEELING NOW ♪ ♪ HERE COMES MY LOVE ♪ Announcer: NESTLE LA LECHERA SWEETENED CONDENSED MILK.

MOM'S LOVE MAKES IT BETTER.

GOYA ADOBO, [child humming] [audience applause] Narrator: Prepare them to be great when they grow up.

Goya Chick Peas, part of a healthy diet.

TASTE OF MEXICO.

Pati: TODAY IS GONNA BE SO MUCH FUN.

I CALLED A FEW FRIENDS, AND THEY'RE ALL GONNA BRING DIFFERENT THINGS TO EAT.

I DON'T KNOW WHAT THEY'RE BRINGING, AND I CAN'T WAIT TO TRY IT, AND I AM MAKING SOMETHING VERY, VERY SPECIAL, AND IT HAS BEEN PASSED DOWN THROUGH NOT ONLY A FEW GENERATIONS BUT CENTURIES IN MEXICO, AND IT'S CALLED BARBACOA.

THIS DISH IS INTENSE.

IT IS FLAVORFUL.

NOW IT'S USUALLY MADE WITH LAMB OR GOAT ON THE BONE, HUGE CHUNKS OF MEAT, BUT IN SOME PLACES IN MEXICO, LIKE IN CENTRAL MEXICO, MICHOACÁN OR MEXICO CITY, WHERE I'M FROM, THEY SOMETIMES MAKE IT WITH BEEF, AND THEN THAT'S EASIER BECAUSE IT COOKS FOR LESS TIME.

NOW HERE I HAVE SOME GORGEOUS PIECES OF BRISKET.

THE NEXT IMPORTANT THING ABOUT BARBACOA IS THE MARINADE.

THE MARINADE, WHICH IS LIKE A WET RUB, USES ANCHO CHILES AND GUAJILLO CHILES.

NOW I HAVE 10 ANCHOS AND 10 GUAJILLOS, AND I TOOK OFF THE STEM AND PUT THEM IN THIS POT, COVERED IT WITH WATER, BROUGHT IT TO A BOIL, AND THEN LET IT SIMMER OVER MEDIUM HEAT FOR ABOUT 10-15 MINUTES.

YOU'RE BRINGING IT BACK TO LIFE.

IT'S PLUMP, IT'S MUSHY, IT'S THICK, IT'S MEATY.

THAT'S WHAT YOU WANT, SO I'M ADDING IT IN HERE.

THIS IS THE GUAJILLO CHILES.

LOOK AT THE DIFFERENCE IN COLOR.

SO THESE TWO CHILES ARE NOT THE SAME, GUYS.

TWO DIFFERENT CHILES ARE TWO DIFFERENT INGREDIENTS, BUT THE ANCHO AND THE GUAJILLO GO BEAUTIFUL TOGETHER.

AND THEN I'M GONNA GET SOME OF THAT COOKING LIQUID.

I NEED TWO CUPS.

AND THEN I'M GOING TO ADD A TOMATO.

AND I'M GOING TO ADD SOME ONION.

3 MEDIUM GARLIC CLOVES, AND THEN I'M ADDING SALT, 2 1/2 TABLESPOONS IN HERE, ABOUT A TABLESPOON OF OREGANO, A HALF A TEASPOON OF GROUND BLACK PEPPER, AND THEN HALF A TEASPOON OF ALLSPICE.

HALF A TEASPOON CINNAMON AND 1/3 OF A CUP OF APPLE CIDER VINEGAR.

AND ABOUT 4-5 WHOLE CLOVES.

I'M REMOVING THE STEMS.

ALL PUREED, AND THEN I'M GOING TO DO WHAT MEXICANS DO TO SALSAS OR SAUCES OR MARINADES MOST OF THE TIMES, WHICH IS COOKING THEM.

I HAVE ABOUT 3 TABLESPOONS THAT I WANT TO ADD IN HERE.

AND IF I KNOW MY COOKING, THIS IS GONNA SMOKE, THIS IS GONNA SIZZLE, THIS IS GONNA BUBBLE, AND I'M GONNA BE READY.

[SIZZLING] THAT'S JUST NORMAL.

THAT'S JUST EVERYDAY COOKING IN A MEXICAN KITCHEN.

I HAVE IT ON LOW TO MEDIUM HEAT.

I'M GONNA LEAVE IT PARTIALLY COVERED, AND THIS IS GONNA COOK FOR ABOUT 10-12 MINUTES.

IT'S SIMMERING, IT'S BEAUTIFUL.

I'M GONNA SHOW YOU WHAT I'M GONNA WRAP THAT MEAT IN, AND THIS IS SO SUPEREXCITING BECAUSE YOU CAN NOW GET BANANA LEAVES IN YOUR GROCERY STORE.

JUST LOOK IN YOUR FREEZER SECTION, IN YOUR LATIN SECTION, IN YOUR INTERNATIONAL SECTION.

YOU WILL FIND THEM.

THIS KIND OF COOKING HAS EXISTED IN MEXICO SINCE PRE-HISPANIC TIMES.

THEY WRAPPED THE MEAT IN BANANA LEAVES, AND THEN THEY DUG UNDERGROUND PITS, AND TO THIS DAY, THAT'S WHAT HAPPENS.

THE PITS ARE HUGE, IMMENSE, AND IN THE BOTTOM, THERE ARE SMOLDERING COALS.

THEY PUT THE MEAT WITH THE MARINADE WRAPPED IN THE LEAVES, AND THEN THEY SEAL IT WITH A KIND OF CLAY, AND THEN IT COOKS OVERNIGHT.

THE BANANA LEAVES KEEP IT MOIST, BUT NOT ONLY THAT.

IT INFUSES THEM WITH THIS WILD AROMA AND FRAGRANCE, AND IT'S JUST INCREDIBLE.

OK.

I'M ADDING THIS HOT MARINADE OR WET RUB ONTO THE MEAT BECAUSE I'M GONNA COOK IT RIGHT AWAY.

IF YOU FIND AN AVOCADO LEAF, THEN THIS WILL MAKE IT EVEN MORE EXOTIC.

NOW I'M FOLDING IT LIKE THIS LIKE A TAMAL.

IF YOU DON'T FIND A BANANA LEAF, YOU CAN JUST USE ALUMINUM FOIL OR PARCHMENT PAPER.

FOR GUESTS, THIS IS SUCH A TREAT.

YOU'RE GIVING THEM, LIKE, A LITTLE GIFT.

I'M ADDING THE SAUCE.

AND WAIT.

THE LAST THING I'M ADDING... BEER!

AND THAT WILL MAKE IT REALLY SUPER EXTRA MOIST, AND THEN I'M COVERING WITH THE LID, AND THIS WHOLE THING IS REPLICATING THAT UNDERGROUND PIT.

HAVE THE OVEN AT 350, AND WE ARE GOING TO PUT IT IN THERE FOR ABOUT 3 HOURS.

SO I'M GONNA MAKE A QUICK CUCUMBER AND JICAMA SALAD WITH A SPECIAL INGREDIENT FOR MY FRIENDS BECAUSE IT'S QUICK, IT'S EASY, IT'S REFRESHING, SO I'M GOING TO BEGIN BY ZESTING TWO LIMES.

WHEN I CAN, I LOVE USING THE FULL FLAVORS FROM AN INGREDIENT, SO IF I USE A LIME, I USE THE ZEST AND ALSO THE JUICE.

EVERYTHING'S GONNA GO RIGHT IN HERE.

I'M ALSO USING CILANTRO.

I'M USING THE LEAVES, I'M USING THE STEMS, AND THE LOWER STEMS.

THEY HAVE A NICE CRUNCH, AND THEY HAVE A MORE INTENSE FLAVOR THAN THE LEAVES, SO EVERYTHING'S GOING IN THERE.

I HAVE DIFFERENT ACIDIC FLAVORS IN HERE.

I HAVE THE LIME JUICE AND THE ZEST.

NOW I'M ADDING RICE VINEGAR.

IT'S SWEET, BUT IT'S ALSO VERY MILD.

YOU KNOW, IN MEXICO, PEOPLE USE A LOT OF HOMEMADE FRUIT-FLAVORED VINEGARS THAT ARE MADE WITH THE RIND OF AN ORANGE OR THE RIND OF PINEAPPLE, AND RICE VINEGAR REALLY REMINDS ME OF THOSE HOMEMADE VINEGARS.

SO I HAVE THE 3 TABLESPOONS OF THE RICE VINEGAR.

I'M ADDING A TABLESPOON OF HONEY, AND THAT'S JUST GONNA ROUND UP THE VINAIGRETTE.

MMM.

AND THEN I'M ADDING 1/4 OF A TEASPOON OF CAYENNE AND SOME SALT TO TASTE AND OLIVE OIL.

FIRST, I'M GOING TO MIX THE INGREDIENTS.

I'M ADDING THE OLIVE OIL SUPERSLOWLY, ALSO 3 TABLESPOONS, AND I'M EMULSIFYING THE VINAIGRETTE BECAUSE YOU REALLY WANT TO FORCE THAT OIL TO BREAK INTO THE REST OF THE INGREDIENTS.

LET ME HAVE A LITTLE TASTE.

MMM.

I'M GOING TO ADD SOME SCALLIONS.

IN IT GOES.

GONNA MIX IT.

I'M GONNA START CUTTING THE CUCUMBER.

I LIKE TO CUT IT INTO PIECES ABOUT THIS SIZE, LIKE, ONE TO TWO INCHES.

THIS IS FUN GUYS.

CHECK THIS OUT.

YOU CAN SLICE IT LIKE THIS... AND THEN YOU CAN CUT IT INTO MATCHSTICKS.

AND WE GO WITH THE JICAMA.

THAT IS A FUN WORD TO SAY.

I'M PEELING THE JICA.

I'M JUST GOING AROUND WITH THE KNIFE.

MY SECOND-TO-LAST THING, SOME PEANUTS.

IT IS SUCH A SUPERCRUNCHY SALAD.

IT HAS THE CRUNCHY PEANUTS, THE SUPERCRUNCHY JICAMA, THE CRUNCHY CUCUMBER.

I'M MIXING IT ALL UP, AND MY LAST, LAST THING REALLY, REALLY THIS TIME-- CHECK WHAT I FOUND, THIS GORGEOUS, GORGEOUS JUMBO LUMP CRAB.

IT'S SO INCREDIBLY LUXURIOUS AND DELICIOUS, AND I'M ADDING IT IN THE END BECAUSE I DON'T WANT TO MESS MUCH WITH THE CRAB.

WHEN I MIX IT, I WANT TO KEEP THOSE BIG CHUNKS AND BITE INTO THEM.

YOU CAN TELL THAT I'M REALLY HAPPY THAT MY FRIENDS ARE COMING OVER, MAKING THAT INTENSE BARBACOA DISH AND THEN THIS LUXURIOUS CRAB SALAD.

I HOPE IT MAKES THEM HAPPY, AND NOW I CAN'T WAIT TO SEE WHAT THEY'RE BRINGING.

MMM.

AWESOME.

SO THIS IS PÁTZCUARO.

IT'S A SMALL TOWN IN MICHOACÁN THAT WAS ESTABLISHED IN THE 14th CENTURY.

IT IS BEAUTIFUL, IT IS FILLED WITH COLOR AND MUSIC.

AND IT'S FILLED TO THE BRIM WITH LITTLE SHOPS AND RESTAURANTS SELLING ABSOLUTELY EVERYTHING.

SO WE'RE GOING TO TRY TO FIND JELL-O--GELATINA.

WHEN I WAS A LITTLE GIRL IN MEXICO CITY, WE USED TO FIND THEM IN GAS STATIONS, SO I WOULD ALWAYS WANT TO GO WITH MY DAD WHEN HE HAD TO FILL UP THE CAR WITH GAS.

¡OY!

A CHIHUAHUA!

THAT IS IS SUCH A MEXICAN DOG, A CHIHUAHUA.

JELL-Os!

NO, NO.

SERIOUSLY.

WE JUST FOUND THE JELL-Os.

DILES HOLA.

¡HOLA!

AJEREZ.

SANDÍA.

SANDÍA--WATERMELON!

UVA--AND GRAPE.

JELL-O GETS REALLY WILD IN MEXICO.

HERE.

YOU USUALLY MAKE THE FLAVORS YOURSELF.

AJEREZ.

AJEREZ.

OK.

SO SHERRY IN THE BOTTOM AND VANILLA ON THE TOP.

[SPEAKING SPANISH] OH, MY GOSH!

THEY JUST SAID THEY CAN PUT EGGNOG ON TOP.

SÍ.

PLEASE.

SO NOW SHE'S POURING EGGNOG ON TOP.

OK!

MMM!

THIS IS DEFINITELY A GROWNUP JELL-O.

¡GRACIAS!

HO HO HO!

OH, MY GOSH!

HOW CUTE!

[SPEAKING SPANISH] [SPEAKS SPANISH] AH!

IT'S MOTHER'S DAY!

OH, WAIT, WAIT, WAIT, WAIT!

GUYS, EMPANADAS.

I JUST HAVE TO SHOW YOU THESE.

THIS IS A TYPICAL EMPANADA STAND.

WHERE YOU HAVE ALL KINDS OF FLAVORS FROM SWEET TO SAVORY.

ALL OF THE THINGS ARE MADE FROM SCRATCH WITH FRESH INGREDIENTS.

MMM!

IT MELTS AND CRUMBLES IN YOUR MOUTH.

SO GOOD.

I AM GONNA GO HUNT FOR THE BEST ICE CREAM BECAUSE THAT IS WHAT THIS TOWN IS KNOWN FOR.

PASTA IS ONE FLAVOR.

[SPEAKS SPANISH] BECAUSE I KNOW IT'S, A WELL-KEPT SECRET.

[SPEAKS SPANISH] YOU'RE GONNA SHARE YOUR SECRET!

NO.

I DON'T THINK SO.

MMM.

MMM!

IT'S INCREDIBLE!

I JUST STOPPED RIGHT THERE TO JUST TASTE IT.

IT'S NOT A PASTA ICE CREAM LIKE THE ITALIAN PASTA THAT YOU EAT LIKE FETTUCCINI.

IT'S JUST CALLED PASTA AS IN DOUGH.

SO BASICALLY THIS IS AN ICE CREAM THAT TASTES LIKE ALMOND VANILLA MILK DOUGH, AND THAT'S WHY IT'S CALLED PASTA, NOT SPAGHETTI.

SO YOU'RE MOST FAMOUS FOR THIS ONE?

YES.

THIS IS MOST FAMOUS.

AMAZING.

MMM!

YOU GUYS HAVE SEEN SABRINA SOTO ON HGTV, BUT YOU HAVEN'T SEEN HER COOKING, AND SHE'S COOKING HERE WITH ME.

SABRINA, SO HAPPY YOU'RE HERE WITH ME.

SHE TOLD ME ABOUT HER PAPAS RELLENAS, AND EVERYBODY'S BRINGING STUFF, BUT I TOLD SABRINA I REALLY WANT TO LEARN HOW TO MAKE THEM!

SO SHOW ME.

IT'S NOT EASY.

IT TAKES A LITTLE BIT OF TIME, BUT IT'S A SIMPLE RECIPE.

OK. OK.

SO FIRST, WE HAVE TO CHOP SOME TOMATOES, GREEN PEPPERS, AND ONIONS.

PERFECT!

SABRINA, TELL ME SOMETHING.

YES.

WHEN DID YOU FIRST EAT PAPAS RELLENAS?

I REALLY DON'T EVEN REMEMBER.

I WAS SO YOUNG.

MY MOM USED TO MAKE THEM ALL THE TIME.

SO THIS IS A DISH THAT YOU HAVE NOSTALGIA FOR, LIKE IT REMINDS YOU OF CHILDHOOD?

OF GROWING UP BECAUSE, YOU KNOW, GROWING UP, MY PARENTS AND MY AUNT, MY GRANDMOTHER WERE ALWAYS IN THE KITCHEN GOSSIPING, SO MY SISTER AND I ALWAYS WANTED TO HANG OUT WITH THEM.

SO WE WERE ALWAYS AROUND FOOD, COOKING, AND I LOVE COOKING.

EVEN WHEN I GO VISIT MY SISTER THESE DAYS, ALL WE DO IS COOK.

WHERE DID YOU GROW UP, SABRINA?

I WAS BORN IN MIAMI LIKE EVERY OTHER CUBAN IN THE UNITED STATES.

SO WE WENT FROM MIAMI TO UNION CITY.

OH, MY GOSH.

THESE ONIONS ARE KILLING MY EYES.

HERE.

LET'S SWITCH.

LET'S SWITCH.

YOU WANT TO SWITCH?

YEAH.

LET'S SWITCH.

I WANT TO CRY A LITTLE.

I'LL DO THE ONION.

OK.

SO I HAVE THE OIL IN HERE BECAUSE I WANTED IT WARM FOR YOUR ONIONS.

WE'RE GONNA COOK DOWN ALL OF THE...

VEGETABLES.

THE VEGETABLES, THE SOFRITO.

YOU KNOW, IT'S SO INTERESTING, IN MEXICO, WE USE THE COMBINATION OF ONION AND TOMATO ALL THE TIME.

ALL THE TIME.

OK.

SO WE HAVE THE ONION AND THE GREEN BELL PEPPER.

NOW YOU'RE GOING WITH THE PIMIENTO, AND I'M CHOPPING THE TOMATO.

AND WE CAN DESEED IT, TOO.

I HAVE A TRASHCAN IN HERE.

I'M NOT THROWING IT ON THE GROUND.

SHOULD I CHOP THE GARLIC FOR YOU?

YES, PLEASE.

YOUR HANDS ARE GONNA SMELL LIKE GARLIC FOR DAYS.

YOU KNOW, SOMETIMES WHEN I GET INTO THESE COOKING SPREES AND I'LL GO TO BED, AND MY HUSBAND WILL SAY, "PATI, YOU SMELL LIKE A TRASHCAN."

THE GARLIC AND THE SHRIMP SHELLS AND THE...

HE LOVES ME.

HE PUTS UP WITH IT.

HA HA HA!

DO WE ADD THE MEAT?

YEAH, YOU CAN PUT THE MEAT IN.

YEAH?

OK.

SO I'M JUST MASHING THE POTATOES, ADDING A LITTLE BIT OF WARM MILK.

NOT TOO MUCH BECAUSE YOU ALMOST WANT IT TO BE PASTY SO WE CAN MAKE LITTLE BOWLS IN OUR HAND WITH IT.

YOU WANT IT, LIKE, DRIER THAN MASHED POTATOES?

EXACTLY.

NO BUTTER.

JUST WARM MILK.

MY MOM USED TO COOK MEALS EVERY SINGLE DAY, SO INSTEAD OF LUNCH, LIKE A PEANUT BUTTER AND JELLY SANDWICH, I JUST TO HAVE A CANTINA WITH RICE AND BEANS AND PORK.

YOU'D GET A FULL COMIDA.

IT WAS SO EMBARRASSING.

BUT DID YOUR FRIENDS WANT TO TRY?

WERE THEY CURIOUS ABOUT THE FOOD?

OH, YEAH.

SOMETIMES I WOULD TRADE THEM FOR A BOLOGNA SANDWICH, BUT I NEVER TOLD MY MOM.

SORRY, MOM.

SHOULD I ADD THE GARLIC?

YES, ADD THE GARLIC.

SORRY.

I'M TALKING TOO MUCH.

I'M NOT PAYING ATTENTION.

YES, OLIVES.

OK.

SO THE MASHED POTATOES LOOK-- I THINK THEY'RE GOOD.

THEY LOOK FABULOUS, AND HERE I'M ADDING-- YOU SAID CUMIN.

LIKE, ABOUT HOW MUCH?

A TEASPOON.

A TEASPOON OF CUMIN AND THEN OREGANO.

OREGANO AND SALT TO TASTE AND A LITTLE BIT OF PEPPER.

OH, MY GOSH, SABRINA.

THIS SMELLS INCREDIBLE.

NOW THAT IT'S ALL COMING TOGETHER AND COOKED, IT SMELLS BEAUTIFUL.

IT'S GOOD FOR POT LUCK, TOO, BECAUSE YOU CAN EAT IT WARM OR EVEN COLD IF IT'S SITTING OUT.

OF COURSE.

SO I'M GONNA TURN IT OFF.

OK.

SO WE'RE GONNA DIP THEM IN FLOUR AND BREAD CRUMBS.

OK. WHAT A NICE COMBINATION.

LIKE CROQUETAS.

DO YOU GUYS HAVE CROQUETAS?

MM-HMM, MM-HMM.

YOU KNOW, IT'S FUNNY BECAUSE WE THINK-- LIKE, LATIN PEOPLE FROM DIFFERENT COUNTRIES, WE THINK WE HAVE SO MUCH IN COMMON, AND WE HAVE SO MUCH IN COMMON...

THE LANGUAGE.

BUT WHEN IT COMES TO FOOD-- THE LANGUAGE, FOR ONE, AND I THINK, YOU KNOW, THE HOSPITALITY AND THE WARMTH, BUT THEN WHEN YOU THINK ABOUT IT, THERE ARE SUCH INTERESTING DIFFERENCES IN THE DIFFERENT CUISINES, AND IT'S GREAT TO EXPLORE.

I KNOW.

IT'S COMPLETELY DIFFERENT, MEXICAN FOOD AND CUBAN FOOD.

YEAH.

SO WE HAVE THE EGGS, AND THEN WE HAVE THE MIXTURE OF FLOUR AND BREAD CRUMBS.

SO WE'LL MAKE THE LITTLE BOWLS.

BOWLS.

OK. LET ME HELP YOU, YEAH.

SO YOU CAN EITHER DO IT TWO WAYS.

YOU CAN MAKE TWO BOWLS AND PUT THEM TOGETHER, OR YOU COULD JUST MAKE A LITTLE BOWL IN YOUR HAND, PUT THE PICADILLO, AND THEN WRAP IT AROUND AND MAKE IT THE BALL.

BEAUTIFUL.

THEN YOU JUST WRAP IT AROUND.

OH, AND THEN YOU GO AROUND.

YOU CAN PUT A LITTLE BIT MORE ON THE TOP.

EASY, RIGHT?

SUPER!

AND NOW YOU DIP IT IN THE EGG.

WE DIP IT IN HERE.

OK. ALL OVER?

YEP, ALL OVER.

THEN YOU JUST ROLL IT IN.

JUST ROLL IT IN.

MMM.

OK.

SO NOW WE HAVE TO EITHER REFRIGERATE THEM FOR ABOUT 3 HOURS, OR WE COULD POP THEM IN THE FREEZER.

LET'S POP THEM IN THE FREEZER.

OK.

SO WE'LL LET THOSE SIT, THEN WE'LL FRY, AND THEN COCKTAILS!

LET'S GO GET A DRINK!

[INDISTINCT CHATTER] Pati, voice-over: MY FRIENDS HAVE ARRIVED.

NOW IT'S TIME TO START THE PARTY.

GUYS, COME OVER TO MAKE SOME MICHELADAS.

COME!

OK.

SO A MICHELADA IS A DRESSED-UP BEER.

WE HAVE THE GLASS.

YOU HAVE LIME AROUND AND THEN SALT.

YOU CHOOSE.

YOU CAN ADD SPICY, SAVORY, SOUR.

SPICY.

SPICY.

WE LIKE SPICY.

AND THEN... SPICY.

MAGGI SAUCE, WHICH IS JUST, LIKE, A FLAVOR ENHANCER.

OK.

SO HE SQUEEZED THE LIME, AND HE ADDED IT THERE.

THAT IS SO MEXICAN.

THANK YOU.

THANKS!

OK. WHO'S NEXT, WHO'S NEXT?

COME.

MAKE SOME!

GO AHEAD.

Pati: TELL ME WHAT YOU THINK.

DELICIOUS!

¡SALUD!

GREAT!

JENNA, TOO.

CHEERS!

Pati: OK.

SO I'M GETTING LAS PAPAS.

OK.

I'LL MAKE THE AVOCADO SAUCE.

WHAT AM I GONNA DO WITH YOUR PAPAS?

I HAVE THE OIL, I LEFT IT WARMING.

SO YOU JUST FRY THEM.

SO I'M GONNA DIP YOUR PAPAS RELLENAS.

OK. THAT'S PERFECT.

OOH!

I'M HUNGRY!

I AM STARVED, AND I CAN'T WAIT TO TASTE THESE.

SO ARE WE GONNA DIP THE PAPAS IN THE AVOCADO SAUCE?

YEAH, AND, YOU KNOW, THIS AVOCADO SAUCE IS EASY.

IT'S TWO AVOCADOS, 1/2 A CUP OF OLIVE OIL, 4 GARLIC CLOVES, 1/4 OF A CUP OF LIME JUICE, A TEASPOON OF CUMIN, AND A LITTLE BIT OF CILANTRO.

THAT'S IT.

BLENDED.

AND THEN MAYBE SOME SALT, BUT THIS YOU COULD DIP THE PAPAS RELLENAS, OR YOU COULD USE IT AS A SALAD DRESSING, TOO.

SO ARE YOU TAKING THE SEEDS OFF YES.

YOU DON'T LIKE IT THAT SPICY?

WHEN YOU'RE HAVING PEOPLE OVER, DON'T YOU THINK YOU DON'T WANT TO MAKE EVERYTHING SO SPICY BECAUSE SOME PEOPLE CAN'T HANDLE IT.

YEAH, YEAH.

PERFECT.

OOH, SABRINA!

CAN'T WAIT TO BRING THESE OUT.

[INDISTINCT CHATTER] PAPAS RELLENAS!

PASS THEM AROUND.

OK. CAN I TAKE ONE FIRST?

THEY'RE POTATO BALLS WITH PICADILLO INSIDE AND AVOCADO SAUCE.

GUYS!

WOW!

A JICAMA CUCUMBER CRAB SALAD.

WE'LL BE RIGHT BACK, OK?

LEAVE ME SOME, LEAVE ME SOME.

THIS IS SO GOOD.

THE PEANUT ADDS A NEW DIMENSION, NO?

THIS SMELLS SO GOOD!

OK. HAVE YOU TRIED BARBACOA?

NEVER.

OK.

THIS IS MEAT THAT HAS BEEN COOKING FOR A LONG TIME IN THESE BANANA LEAVES.

WE'RE GONNA MAKE SOME SLIDERS.

WHOA!

OHH!

I HAVE SALSA BORRACHA, OR DRUNKEN SAUCE, BUT I ALSO HAVE SOME OF THIS, LIKE, FRESH SLAW.

OH, MY GOODNESS!

MMM.

HOW'S THAT?

PERFECT.

GUYS, WE HAVE BARBACOA.

THANK YOU.

YOU'RE WELCOME.

THERE WE GO.

GUYS, I WANTED TO MAKE YOU AN EDIBLE GIFT FOR COMING OVER.

I HOPE THIS WAS A GOOD GIFT WITH A PACKAGE AND EVERYTHING.

OH, PATI!

THE BEST!

Man: FANTASTIC!

THANK YOU!

AMAZING.

I REALLY THINK I'M GONNA MOVE IN.

Announcer: FOR MORE RECIPES AND INFORMATION, PLEASE VISIT PATISMEXICANTABLE.COM.

"PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY... MEXICO SUPREME QUALITY; AND THE MEXICAN MINISTRY OF AGRICULTURE, LIVESTOCK, RURAL DEVELOPMENT, FISHERIES, AND FOOD, PROUD TO SUPPORT "PATI'S MEXICAN TABLE" ON PUBLIC TELEVISION.

Woman: ♪ ONE GLANCE AND I KNOW ♪ ♪ WHAT YOU'RE FEELING NOW ♪ ♪ HERE COMES MY LOVE ♪ Announcer: NESTLE LA LECHERA SWEETENED CONDENSED MILK.

MOM'S LOVE MAKES IT BETTER.

GOYA ADOBO, [child humming] [audience applause] Narrator: Prepare them to be great when they grow up.

Goya Chick Peas, part of a healthy diet.

TASTE OF MEXICO.