PATI: ON THIS EPISODE OF "PATI'S MEXICAN TABLE," I'M IN SAN MIGUEL DE ALLENDE EXPLORING ONE OF MEXICO'S GREATEST CULINARY DESTINATIONS.

I'M MEETING WITH ONE OF THE TOP CHEFS IN TOWN, DONNY MASTERSON, TO GIVE HIM A HAND IN THE KITCHEN AND ENJOY SOME OF HIS MOST DELICIOUS RECIPES...

IT'S A GLOBAL CHUBBY TACO.

HA HA HA!

DONNY: RIGHT?

PATI: AND SINCE I'VE RENTED A HOUSE TO STAY IN, I'M COOKING UP SOME RECIPES RIGHT HERE IN SAN MIGUEL THAT I HOPE LIVE UP TO THE HIGH STANDARDS OF THIS AMAZING CULINARY SCENE-- YAY!

CRISPY FISH WITH A PLUM PASILLA CHILE AND TEQUILA SAUCE AND ORANGE BLOSSOM RICE WITH PEPITAS, FOR DESSERT, A REFRESHING AND CREAMY MANGO PECAN TART, AND LATER, NO ADVENTURE IN SAN MIGUEL IS COMPLETE WITHOUT A DRINK AND THE MOST FANTASTIC VIEW OF THIS BEAUTIFUL CITY.

DOMINGO SIETE: ♪ DAME, DAME ♪ ♪ DAME TU CHOCOLATE ♪ ♪ DAME, DAME ♪ ♪ DAME TU PILONCILLO ♪ ♪ DAME DAME ♪ ♪ DAME CAFE CALIENTE ♪ ♪ DAME, DAME ♪ ♪ DAME TU CORAZON ♪ MALE 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] FEMALE ANNOUNCER: PREPARE THEM TO BE GREAT WHEN THEY GROW UP.

GOYA CHICK PEAS, PART OF A HEALTHY DIET.

FEMALE ANNOUNCER: BIMBO, MAKERS OF SLICED BREADS, BUNS, AND SWEET BAKED GOODS.

MALE ANNOUNCER: LA MORENA CHILIES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

FEMALE ANNOUNCER: MEXICO CITY-- LIVE TO BELIEVE IT.

PATI: AT FIRST GLANCE, SAN MIGUEL IS A SLEEPY, LITTLE VACATION TOWN WITH COLORFUL HOUSES AND POSTCARD STREETS NESTLED IN AMONG THE PEACEFUL SURROUNDING HILLS, BUT ONCE YOU PEEL BACK THE LAYERS, YOU DISCOVER A THRIVING, BUSTLING FOOD SCENE, ONE OF THE BEST MEXICO HAS TO OFFER, FROM SIMPLE STREET FOODS, LIKE ESQUITES-- TENDER CORN TOPPED WITH MAYONNAISE, LIME JUICE, AND CHILI POWDER-- TO A RESTAURANT SCENE THAT WOULD RIVAL ANY CITY.

AT MOXI, CHEF ALEJANDRO CUATEPOTZO HAS A MODERN TAKE ON MEXICAN CUISINE, LIKE THESE SEASONED ESCAMOLES, OR ANT EGGS.

MM-HMM.

HA HA HA!

PATI: AT NIRVANA, CHEF JUAN CARLOS ESCALANTE SERVES UP FUSION CUISINE AT ONE OF THE MOST PEACEFUL RETREATS IN TOWN... WELL, OUR GOAL IS ACTUALLY OUR QUALITY OF LIFE.

WE HAVE THE GREEN HALF WITH ORGANIC VEGETABLES.

EVERYTHING THAT WE GOT HERE FROM THERE WE APPLY TO THE KITCHEN.

PATI: AND AT THE HEART OF THE FOOD SCENE IN SAN MIGUEL IS THE GIVE AND TAKE BETWEEN THE LOCAL CHEFS AND THE AMERICAN TOURISTS AND EX-PATS THAT HAVE BEEN FLOCKING HERE SINCE THE EARLY 20th CENTURY.

ONE OF THOSE EX-PATS JUST HAPPENS TO BE ONE OF THE TOP CHEFS IN TOWN-- MY FRIEND DONNY MASTERSON.

DONNY!

OH, MY DONNY DONNY, I DON'T RECOGNIZE YOU.

HOW HAVE YOU BEEN?

GOOD, GOOD, GOOD.

I'M DYING TO SEE WHAT YOU'RE DOING NOW.

OK. WELL, WE HAVE SOME NEW STUFF ON THE MENU I'D LOVE TO SHOW YOU.

YOU DO?

I WOULD LOVE TO.

YOU'RE INVITING ME IN YOUR KITCHEN?

OK.

YES.

I AM.

YAY.

I'M INVITING MYSELF IN YOUR KITCHEN.

THAT'S RIGHT.

HA HA HA!

WE'RE GONNA DO A COUPLE OF OUR SIGNATURE DISHES.

TODAY WE'RE GONNA DO UH, SEARED TUNA TACOS WITH A LITTLE CABBAGE SLAW AND A CHIPOTLE MAYONNAISE... MM!

AND THEN, UM, WE'RE GONNA DO CALAMARI A LA PLANCHA WITH, UH, A VERACRUZANA SAUCE.

SO SHOW ME THE FIRST.

PATI: DONNY HAS WORKED AT SOME OF THE BEST RESTAURANTS IN NEW YORK, DC, AND SAN FRANCISCO.

SO WE HAVE OUR TUNA HERE.

PATI: WHEN HE VISITED SAN MIGUEL 11 YEARS AGO, HE KNEW HE HAD FOUND HIS WAY HOME.

THESE ARE CHIPOTLE CHILIES THAT I CHOPPED UP, AND THERE IN A LITTLE BIT OF ADOBE SAUCE.

SO YOU WANT TO-- OK, AND NOW I'M GONNA ADD IT ALL, RIGHT?

UH, I WOULD-- YEAH.

THAT'S GONNA BE GOOD.

YEAH.

YEAH.

WE LIKE IT HOT.

I SAW YOU SMILE.

YEAH.

HA HA!

YOU WANT TO SEE ME CRY, RIGHT?

NO, NO, NO.

I'M KIDDING.

I LIKE IT SPICY.

YOU ARE SPICY.

PATI: HIS SIMPLE APPROACH TO COOKING USING QUALITY LOCAL INGREDIENTS IS THE PERFECT FIT FOR THE SIMPLE LIFE THAT DREW HIM TO SAN MIGUEL IN THE FIRST PLACE.

PATI: WOW.

DONNY: YEAH.

THAT'S NICE AND HOT [SIZZLING] JUST SPOON IT RIGHT THERE IN THE MIDDLE AND A LITTLE BIT OF SALSA ON EACH ONE.

BEAUTIFUL FOOD MAKES ME HAPPY.

THANK YOU.

YOU WANT THE TUNA NICE AND RARE AT THE CENTER.

I SEE IT.

AND THEN A LITTLE BIT OF SALSA ON TOP.

OH, YUM.

ONE FOR YOU, ONE FOR ME?

YOU READY?

OH, OK. AND I LOVE MY TACOS CHUBBY.

YEAH.

MM.

THESE ARE OUTRAGEOUS.

GOOD.

THANK YOU.

IT'S SO GOOD BECAUSE YOU HAVE THE FRESH SALAD... YEAH.

THAT NICE, ASIAN THING GOING, BUT THEN YOU HAVE THE MEXICAN THING GOING.

IT'S GOOD, ISN'T IT?

IT'S A GLOBAL CHUBBY TACO.

THAT'S RIGHT.

INCREDIBLE.

I THINK I'M GONNA CHANGE THE NAME ON THE MENU TO GLOBAL CHUBBY TACOS, GLOBAL-- GLOBAL CHUBBY TUNA TACOS, RIGHT?

PATI: OVER OUR NEXT DISH OF CALAMARI A LA PLANCHA, DONNY EXPLAINED WHY THERE IS SO MUCH TO LOVE ABOUT THE TOWN HE NOW CALLS HOME.

I MEAN, THERE'S JUST SUCH AN AMAZING ENERGY HERE.

JUST-- I MEAN, EVERYONE DESCRIBES IT AS MAGICAL.

I MEAN, THE CULTURE, THE PEOPLE, THE ARCHITECTURE.

DO YOU FEEL THAT THE FOOD SCENE IN SAN MIGUEL DEFINES THE CITY?

FOOD SCENE HAS GROWN TREMENDOUSLY, AND I THINK THAT IT'LL KEEP GROWING IS IF WE CREATE A PARTNERSHIP AND OPEN A RESTAURANT, AS WELL, NO?

WE'LL TALK ABOUT IT.

OK. SURE.

THANK YOU SO MUCH FOR HAVING ME, DONNY.

OH, YOU'RE WELCOME.

IT WAS A REAL PLEASURE.

I CAN'T WAIT TO BE BACK.

I AM SO INSPIRED BY ALL THE THINGS I'M SEEING HERE IN SAN MIGUEL, I'M WANT TO START WITH SOMETHING NEW, SOMETHING SWEET.

SO WE'RE GONNA MAKE A MANGO AND PECAN TART WITH A CHARDONNAY GLAZE.

SO WE'RE STARTING WITH THE PECAN CRUST.

YOU KNOW, THE PECANS IN MEXICO ARE CALLED NUECES PACANERAS OR INCARCELADAS, WHICH IS ACTUALLY VERY FUNNY BECAUSE INCARCELADO MEANS JAILED, AND I'M ADDING 1 1/2 CUPS.

OK.

SO YOU WANT TO PULSE UNTIL THEY BECOME VERY FINE BUT NOT SO MUCH THAT THEY START LETTING OUT THEIR OILS AND GET WET.

NOW I'M GOING TO ADD A CUP OF ALL-PURPOSE FLOUR.

YOU KNOW THAT PECANS ARE PERFECT FOR A CRUST BECAUSE THEY HAVE SUCH A SWEET TASTE AND SUCH A SOFT CRUNCH.

IT'S GONNA BE LIKE A PECAN COOKIE CRUST.

JUST UNTIL IT'S NICE AND MIXED, AND THEN I'M GONNA ADD A QUARTER OF A CUP OF DARK BROWN SUGAR, AND I'M GOING TO ALSO ADD ONE EGG-- I'M GONNA CRACK IT IN THE BOWL JUST TO CATCH ANY STUBBORN SHELLS-- PINCH OF SALT, AND 4 TABLESPOONS OF UNSALTED BUTTER.

OK.

PERFECT.

OK. NOW I WANT YOU TO TAKE A LOOK BECAUSE THIS IS WHAT YOU WANT TO HAVE.

IT LOOKS CLUMPY AND MESSY.

THAT'S WHAT YOU WANT.

ONCE I START PUSHING DOWN OF IT ALL, YOU WILL SEE THE VERY BEAUTIFUL CRUST IT'S GOING TO CREATE.

I'LL TELL YOU, THE FIRST TIME I MADE A FRUIT TART WAS WHEN I WAS IN MY LAST YEAR OF HIGH SCHOOL.

I HAD A BOYFRIEND WHO WASN'T DONNY, AND HE INVITED ME TO HIS DAD'S BIRTHDAY, AND MY MOM SAID, "PATI, BRING A DESSERT," AND I OPENED UP MY MOM'S DESSERT BOOK THAT HAD THE GLOSSIEST PHOTOS, AND THE ONE THAT SEEMED MOST APPEALING TO ME WAS THIS FRUIT TART WITH ALL THE COLORS, AND IT LOOKED SO ELEGANT, AND I THOUGHT, "I'M GONNA MAKE THAT," AND I FOLLOWED THE INSTRUCTIONS PERFECTLY, AND IT CAME OUT BEAUTIFUL.

MY BOYFRIEND'S DAD LOVED THE TART, AND HE REALLY LIKED ME, BUT THEN WE BROKE UP, AND THEN, I GUESS, HE MISSED THE FRUIT TART.

ONCE IT'S AN EVEN QUARTER-INCH THICK ALL THE WAY AROUND, IT GOES IN THE OVEN AT 375 DEGREES FOR 15 MINUTES.

NOW WE'RE GONNA MAKE THE PASTRY CREAM.

SO I'M GONNA FIRST POUR 1 1/4 CUPS OF MILK.

I'M POURING A TABLESPOON OF VANILLA.

I HAVE MEXICAN VANILLA, GUYS, NOT MADAGASCAR.

NO, NO.

VANILLA ORIGINATED IN PAPANTLA IN VERACRUZ, AND JUST SMELLING IT, IT'S INCREDIBLE.

SO I'M WHISKING IT A LITTLE, AND ALL WE WANT NOW TO MAKE THE PASTRY CREAM IS TO WAIT UNTIL THE MILK STARTS TO BUBBLE, AND THEN I'M GONNA TURN IT OFF, AND MEANWHILE, I'M GOING TO GET 3 EGG YOLKS IN HERE.

NOW I'M GOING TO ADD QUARTER-CUP OF SUGAR AND TWO TABLESPOONS OF CORN STARCH, AND THEN I'M GONNA WHISK IT UNTIL IT BECOMES SORT OF A PASTE.

THIS LOOKS SO GOOD, IT COULD BE A DESERT ON ITS OWN.

SO YOU KNOW WHEN THIS IS READY TO RECEIVE THAT WARM MILK WHEN THE COLOR IS PALE LIKE HAY AND IT'S VERY THICK.

I DIDN'T PLAY DOLLS WHEN I WAS A LITTLE GIRL.

I DIDN'T HAVE AN EASY BAKE OVEN.

I DIDN'T.

I WAS A LITTLE BIT OF A TOMBOY.

SO NOW I'M GONNA POUR THIS WARM MILK IN HERE.

THIS IS GONNA TEMPER THE MIX, AND YOU HAVE TO DO IT SLOWLY SO THAT THE EGGS DON'T CURDLE.

OK.

SO I'VE FINISHED HERE, AND THEN I'M GONNA POUR IT BACK IN.

THERE IT GOES.

YOU CAN SEE THE COLOR.

AS WE SAY IN SPANISH, IS AN OSTION COLOR, OYSTER COLOR.

THIS GOES OVER LOW TO MEDIUM HEAT AND GENTLY STIRRED UNTIL IT SIMMERS AGAIN, AND YOU WON'T BELIEVE HOW THICK AND CREAMY THIS IS GONNA GET IN A MATTER OF, LIKE, SECONDS.

IT'S READY.

WE KNOW BECAUSE THE PASTRY CREAM HAS BECOME A CREAM.

IT'S THE PERFECT CONSISTENCY, LIKE A LIGHT, CREAMY PUDDING.

SO NOW WHAT YOU WANT IS FOR THIS TO COMPLETELY COOL BEFORE YOU PUT IT IN THE TART.

THAT'S HOW EASY YOU MAKE A PASTRY CREAM.

I'M EVEN GONNA PUT IT IN THE REFRIGERATOR SO THAT IT WILL BE NICE AND CHILL, AND NOW I'M GONNA START WITH THE GLAZE.

THIS IS A VERY SIMPLE-TO-MAKE GLAZE, BUT IT IS A GLAZE LIKE YOU HAVEN'T TASTED BEFORE.

WE'RE STARTING WITH A QUARTER-CUP OF APRICOT JAM, AND I HAVE THE HEAT OVER VERY LOW HEAT, AND THEN I'M ADDING WINE, CHARDONNAY, A QUARTER-CUP, AS WELL.

SO I'M JUST HEATING IT UNTIL IT ALL COMES TOGETHER INTO A-- LIKE A LIGHT SYRUP CONSISTENCY, AND I CAN SMELL THE APRICOT, THE SWEET, AND I CAN SMELL THE WINE AS IT'S EVAPORATING.

SO NOW IT'S BUBBLY, AND YOU NEED TO STOP BEFORE YOU THINK IT'S READY BECAUSE ANY TIME YOU USE SOMETHING WITH A JAM, IT WILL KEEP ON THICKENING AS IT COOLS.

IT'S GONNA BE A GREAT, GREAT GLAZE.

THE CRUST IS READY, AND IT'S BEEN IN THERE FOR 15 MINUTES.

NOW IT'S TIME TO ASSEMBLE OUR TART.

I HAVE MY PECAN CRUST, MY PASTRY CREAM, MY GLAZE, AND MY MANGOES.

FIRST THING I WANT TO DO IS ADD THE PASTRY CREAM.

OK. NOW I'M JUST REALLY HAVING FUN HERE.

IT IS REALLY HARD TO NOT START CUTTING INTO IT NOW.

AND THEN, I'M GONNA START PLACING THE MANGOES ON TOP.

USUALLY, THE FRUIT TARTS HAVE ALL DIFFERENT KINDS OF FRUIT, BUT IT'S MY TART, AND I SAY THIS ONE JUST HAVE MANGOES.

MANGOES ARE NOT NATIVE TO MEXICO.

THEY GO TO MEXICO BY WAY OF ASIA WITH THE SPANISH TRADE ROUTES SINCE THE 17th CENTURY, BUT SINCE THEN, THEY'VE BECOME REALLY ENTRENCHED IN MEXICAN CUISINE, AND IT'S REALLY ONE OF THE BASIC FRUITS.

I'M USING MANILA MANGO, MY FAVORITE.

IT HAS REALLY SOFT MEAT THAT'S NOT STRINGY.

EVERYTHING IN IT IS FABULOUS AND JUICY.

MM, IT'S JUST ONE OF MY FAVORITE FRUITS.

OK. NOW I'M GONNA GLAZE THE TART, AND YOU CAN START IMAGINING THE FLAVORS BECAUSE YOU HAVE THE SWEET PECANS, THE REFRESHING PASTRY CREAM.

YOU HAVE THE TART AND SWEET MANGOES, AND THEN YOU HAVE THIS GLAZE.

IT JUST GIVES IT A SPARKLE.

I JUST WANT TO KEEP ON GOING.

I'M DONE, GUYS, BUT I WANT TO KEEP ON GLAZING.

OK.

I WON'T BORE YOU.

IT'S READY.

THIS GOES IN THE FRIDGE FOR ABOUT AN HOUR UNTIL IT'S COMPLETELY CHILLED AND A LITTLE BIT HARDENED.

SO WHILE THAT TART FIRMS UP, IT'S TIME GET STARTED WITH DINNER.

WE'RE MAKING IN ORANGE BLOSSOM RICE WITH PUMPKIN SEEDS ON TOP.

SO WHAT I JUST DID WAS SOAK THE RICE FOR ABOUT FIVE MINUTES IN HOT WATER, AND THEN I DRAINED IT, AND I RINSED IT WITH COLD WATER UNTIL THE WATER CAME OUT CLEAR.

IF YOU GET THE CHANCE TO SOAK AND DRAIN THE RICE, IT ABSORBS THE FLAVORINGS A LITTLE BIT BETTER, BUT IF YOU DON'T, IT'S FINE.

I'M GONNA ADD ABOUT 3 TABLESPOONS OF OIL-- VEGETABLE OIL, ANY THAT YOU LIKE-- AND I'M GONNA HAVE THESE OVER PRETTY HIGH HEAT.

WHEN MEXICANS COOK RICE, WHAT WE DO IS, WE FRY THE RICE FIRST, AND WHAT THAT'S GONNA DO IS, IT'S GONNA ADD A LAYER OF FLAVOR TO THE RICE.

IT'S GONNA SORT OF GIVE IT A NUTTY TASTE.

IT'S GONNA SEPARATE THE GRAINS.

SO I'M GOING TO GO AHEAD AND ADD TWO CUPS OF WHITE RICE, AND YOU CAN HEAR THE SOUND, TOO, AND IT'S GONNA FRY HERE FOR ABOUT 3 TO 4 MINUTES, AND WHILE THIS RICE CONTINUES TO FRY, I'M GOING TO QUICKLY CHOP SOME SPRING ONIONS, AND YOU CAN USE SCALLIONS.

I GOT THESE AT THE MARKET.

I WAS LOOKING FOR SCALLION AND WAS SO EXCITED TO FINE THESE SPRING ONIONS, AND I'M JUST GONNA CHOP THEM.

THE TASTE OF THE SPRING ONION, I THINK, IS JUST A LITTLE BIT LIGHTER, A LITTLE MORE SUBTLE, A LITTLE BIT MORE GRABBY THAN THE REGULAR ONION.

SO I'M ADDING THIS IN HERE.

I'M GONNA ADD A LITTLE BIT MORE OIL IN HERE JUST TO WELCOME THAT ONION IN THE POT.

THIS IS ABOUT A HALF A CUP.

MY FAVORITE THING TO DO IN SAN MIGUEL IS EAT AND WALK AROUND RESEARCHING AND TASTING AND MEETING INTERESTING PEOPLE, AND THEN I'M HERE IN THIS KITCHEN IN MEXICO COOKING ALL THIS FOOD THAT I'M TASTING AND TRYING.

OK.

SO NOW IT'S TIME TO ADD THE CHICKEN BROTH, AND YOU KNOW HOW I KNOW?

BECAUSE THE ONION HAS BECOME TRANSLUCENT.

YOU CAN CHOOSE VEGGIE BROTH OR WATER, BUT I LOVE RICE MADE WITH CHICKEN BROTH.

SO I'M ADDING 4 CUPS.

THIS IS ORANGE BLOSSOM WATER, AND IT'S WATER THAT COMES FROM ORANGE BLOSSOM FLOWERS.

IT'S INCREDIBLY AROMATIC.

IT IS STRONG, DEEPLY PERFUMED.

I'M ADDING TWO TABLESPOONS.

IF YOU DON'T FIND AGUA DE AHAZAR, YOU CAN MAKE YOUR OWN BY SIMMERING THE RIND OF THE ORANGE.

SO HERE, I'M USING THE ORANGE BLOSSOM WATER, BUT YOU CAN GO CRAZY IF YOU CAN'T HELP YOURSELF LIKE ME AND YOU WANT EVERYTHING IN IT.

SO I'M ADDING A LITTLE BIT OF SALT.

WHEN THE LIQUID IS BOILING LIKE MAD, THEN YOU COVER IT, AND THEN YOU REDUCE THE HEAT TO THE LOWEST POSSIBLE HEAT, AND WHILE THIS COOKS FOR 15 MINUTES, I'LL START ON THAT TILAPIA WITH PASILLA CHILIES AND TEQUILA, AND THIS FISH IS GONNA BE COMPLETELY BATHED IN CHUNKY PLUM AND PASILLA CHILIES.

I'M STARTING WITH ONE WHOLE WHITE ONION, AND I'M GONNA CHOP 3 GARLIC CLOVES.

THIS IS GONNA BE MY BASE-- JUST WAIT UNTIL YOU SEE WHAT'S GONNA GO ON THIS FISH-- AND THEN I HAVE MY PASILLA CHILIES.

NOW, HAVE YOU GUYS TRIED PASILLA CHILIES?

THEY'RE AN INCREDIBLE INGREDIENT, AND NOW THEY ARE MORE AND MORE AND MORE AVAILABLE.

SO I'M GONNA REMOVE THE STEM AND THE SEEDS.

IT'S AN INGREDIENT THAT MARKS ITS PRESENCE.

IT'S MOSTLY BITTER BUT IN A VERY WELCOMING WAY IN THE KITCHEN.

I HAVE, LIKE, 6 OR 7 CHILIES THAT I ALREADY SLICED.

I'M ADDING ONE MORE, AND THE LAST THING I NEED ARE MY CIRUELAS, OR PLUMS.

THESE ARE INCREDIBLY JUICY ONES.

I MEAN, LOOK AT THAT.

IT'S JUST... MM, SO SWEET.

MM.

MY RECIPE CALLS FOR 4 BIG PLUMS, BUT HERE, I'M GONNA USE ABOUT 10 BECAUSE THEY'RE SO CUTE AND LITTLE.

IT'S JUST VERY RELAXING, NO THERAPY NEEDED WHEN YOU COOK A LOT.

OK. MM, THAT SMELL.

YOU KNOW IT'S READY BECAUSE THERE IS BARELY ANY LIQUID LEFT.

SO I'M TURNING IT OFF, AND WHAT I'M DOING NOW IS JUST FLUFFING IT WITH A FORK, AND I'M GONNA COVER IT AGAIN, AND IT'S GONNA BE PERFECT.

NOW I'LL START THE SAUCE.

SO TURN IT ON, AND I'M GOING TO ADD ABOUT TWO TABLESPOONS OF OIL.

THEN I'M GONNA AHEAD ABOUT TWO TABLESPOONS OF BUTTER BECAUSE THAT'S SUCH A GREAT COMBINATION AND THE OIL DOESN'T LET THE BUTTER BURN.

ONCE IT'S BUBBLING, WE CAN ADD OUR ONION AND GARLIC.

THIS IS GOING TO COOK FOR ABOUT 4 TO 5 MINUTES.

AS THE ONION AND THE GARLIC CONTINUE TO COOK, I'M GOING TO SEASON MY FISH.

I HAVE TILAPIA FILETS.

SO I'M SPRINKLING THE FISH WITH SOME SALT, AND THEN I'M ADDING PEPPER.

THEN I'M GONNA ADD SOME OIL IN THE PAN, LET THAT HEAT.

THE ONIONS ARE LOOKING GOOD.

THEY CAN TAKE A MINUTE MORE, AND I'M GONNA START COOKING THE FISH.

IF YOU CAN'T FIND TILAPIA, JUST ANYTHING THAT YOU FIND THAT IS NICE AND FRESH-- RED SNAPPER, GROUPER-- IT ALL WORKS.

AS THAT COOKS, I WANT IT TO CREATE A CRUST IN THE BOTTOM, AND THEN I'M GONNA FLIP IT, AND MEANWHILE, I'M GOING TO ADD MY PLUMS-- LOOK AT THE COLORS-- AND I'M ADDING THOSE PASILLA CHILIES.

THEY ARE NOT SPICY.

SO DON'T THINK OF THESE LIKE, "OH, DEAR, SHE'S ADDING SO MUCH SPICY STUFF IN THERE."

OK.

SO YOU SEE HOW THE PASILLA CHILIES ARE STARTING TO DO THEIR THING, AND THE PLUMS ARE STARTING TO WILT A LITTLE, AND THEY'RE GONNA SEAR A LITTLE.

I'M ADDING SOME BROWN SUGAR TO BRING OUT THE SWEETNESS OF THE PLUMS, JUST ABOUT A QUARTER-TEASPOON OR A HALF A TEASPOON, AND THEN I'M ADDING SOME SALT, ABOUT 3/4 OF A TEASPOON.

THEN I'M GONNA MIX IT ALL UP.

THE CHILIES ARE SOFTENING IN THERE WITH THE JUICES OF THE PLUM.

I'M GONNA ADD SOME TEQUILA, SOME SILVER OR WHITE TEQUILA, TO THIS SAUCE, JUST ABOUT TWO TABLESPOONS.

YAY!

THAT'S WHAT WE WANTED.

IT IGNITES ALL OVER, AND THEN THE FLAMES GO AWAY ON THEIR OWN.

ALL THE ALCOHOL EVAPORATES, AND THE THING THAT REMAINS IS THE GOOD TEQUILA TASTE, AND NOW I'M GONNA ADD A QUARTER-CUP OF ORANGE JUICE JUST TO FINISH THIS INCREDIBLE THING OFF, AND WE ARE SET WITH THE SAUCE.

THE SAUCE IS SO GOOD, YOU'RE NOT GOING TO KNOW WHAT ELSE TO PUT IT ON.

THE FISH IS READY.

LOOK AT THE SAUCE.

COME.

IT'S, LIKE, CARAMELIZED, IN THE CHILIES ARE SO COOKED AND SOFTENED AND CHEWY.

LOOK AT THE PLUM.

I'M GONNA DECORATE IT WITH TOASTED PUMPKIN SEEDS, OR PEPITAS.

THEY'RE GONNA HAVE THAT NUTTY FLAVOR FROM THE PEPITAS AND THE ORANGE TASTE THAT WE ADDED IN THERE.

MM.

THE PASILLA CHILIES ARE SO INCREDIBLE, AND THE ONION IS STILL CRUNCHY, MM, AND THE FISH IS FLAKY, AND IT HAS THAT NICE CRUST, GOES SO WELL WITH THE SAUCE, REALLY FABULOUS, MM, AND I STILL HAVE MY DESSERT.

DESSERT IS ONE OF MY FAVORITE THINGS.

MM, YOU CAN MAKE IT WITH MANGO, WITH ANY FRUIT THAT YOU LIKE, BUT I HIGHLY RECOMMEND THAT YOU MAKE IT JUST LIKE I MADE IT.

MM, WITH THIS MEAL, I BROUGHT MY FAMILIAL EXPERIENCE INTO THIS KITCHEN.

YOU CAN BRING IT INTO YOURS, AND I'M GOING TO GO OUT AND EXPERIENCE A LITTLE BIT MORE.

[MAN SINGING IN SPANISH] PATI: TO WRAP UP MY SAN MIGUEL EXPERIENCE, I'M GOING TO SOAK IT ALL IN WITH THE BEST VIEW OF THE CITY ON THE ROOF OF THE ROSEWOOD HOTEL AT LUNA BAR.

[MEN SINGING IN SPANISH] THEIR ROSEWOOD TONIC WITH ROSEMARY ICE CUBES IS THE PERFECT END TO ANY DAY HERE.

I DIDN'T THINK THAT I COULD LOVE MY COUNTRY ANY MORE THAN I ALREADY DO, BUT EVERY ONCE IN A WHILE, MEXICO GIVES ME A GIFT TO PROVE ME WRONG.

THIS IS ONE OF THOSE MOMENTS.

GRACIAS, SAN MIGUEL.

ME ENCANTAS.

FOR RECIPES AND INFORMATION, VISIT PATISMEXICANTABLE.COM.

MALE ANNOUNCER: "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY...

FEMALE ANNOUNCER: MEXICO CITY-- LIVE IT TO BELIEVE IT.

MALE ANNOUNCER: LA MORENA CHILIES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

FEMALE ANNOUNCER: BIMBO, MAKERS OF SLICED BREADS, BUNS, AND SWEET BAKED GOODS.

[HUMMING] [APPLAUSE] FEMALE ANNOUNCER: PREPARE THEM TO BE GREAT WHEN THEY GROW UP.

GOYA CHICK PEAS, PART OF A HEALTHY DIET.

MALE 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.