PATI: WE'RE GOING ON A ROAD TRIP, MY 3 SONS AND I, ON A CULTURAL AND CULINARY EXPLORATION ACROSS THE YUCATÁN PENINSULA.

WE'RE ON THE HUNT FOR FUN... PATI: OHH, YEAH!

PATI, VOICE-OVER: AWESOME HISTORIC LOCATIONS...

THIS IS SUPERCOOL.

PATI, VOICE-OVER: AND OUT-OF-THE-WAY PLACES WITH SOME OF THE BEST AND MOST AUTHENTIC FOOD IN THE REGION.

LATER BACK IN MY KITCHEN, INSPIRED BY OUR ADVENTURE, I'LL BE PREPARING SOME CHICKEN PIBIL SANDWICHES WITH CARROT AND SWEET POTATO FRIES.

♪ 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.

FUD BRAND MEATS, WITH TRADITIONAL MEXICAN FLAVOR.

LA MORENA CHILES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

A PLACE THAT'S A FEW HOURS AWAY.

A PLACE THAT MOVES AT A DIFFERENT PACE.

A PLACE THAT TRAVELS BACK IN TIME.

A PLACE THAT IS CAMPECHE.

CAMPECHE--LIVE IT TO BELIEVE IT.

ALAN, TAKE A PICTURE OF US.

PATI, VOICE-OVER: I LOVE TO TRAVEL, ESPECIALLY WITH MY 3 BOYS, AND WHAT BETTER PLACE TO EXPLORE THAN THE YUCATÁN PENINSULA WITH ITS UNIQUE HISTORY, MYSTERIOUS NATURAL BEAUTY, AND OF COURSE DISTINCT CUISINE?

WHOO!

HA HA HA!

GO, GO.

PATI, VOICE-OVER: THE BOYS HAVE NEVER BEEN TO YUCATÁN, AND I REALLY WANT TO SHOW THEM EVERYTHING I KNOW, AND I WANT THEM TO EXPLORE WITH ME WHAT I DON'T KNOW.

THEY'RE MY BEST TRAVEL COMPANIONS.

THE YUCATÁN IS MAGICAL WITH A HISTORY THAT DATES BACK LONG BEFORE THE SPANISH CONQUERORS AND EXPLORERS ARRIVED IN THE 1600s.

OUR EXPLORATION BEGINS IN THE MAYAN RUINS AT UXMAL.

UXMAL IS A REALLY IMPRESSIVE SITE.

EVERY COLUMN, EVERY CEILING, IT'S JUST BEAUTIFUL.

UXMAL WAS ACTUALLY ABANDONED LONG BEFORE THE SPANISH ARRIVED.

SOME SAY THE COLLAPSE OF THE MAYAN WORLD WAS DUE TO DROUGHT.

OTHERS SAY IT WAS WAR.

MAYBE IT WAS A MIX OF BOTH, BUT EITHER WAY, THE REMAINS ILLUSTRATE A ONCE THRIVING CIVILIZATION.

JUJU: WHOA!

CAN I CLIMB UP HERE?

[SPEAKS SPANISH] I WANT TO CLIMB UP THERE.

[SPEAKS SPANISH] THIS IS SUPERCOOL.

PATI, VOICE-OVER: I'M TOLD THAT TO UNDERSTAND WHAT IT WAS LIKE OVER A THOUSAND YEARS AGO WHEN THE MAYANS WERE HERE YOU MUST IMAGINE THESE STRUCTURES COVERED IN STUCCO AND PAINTED IN RICH COLORS.

THESE BUILDINGS WERE PALACES FOR THE WEALTHY, RELIGIOUS SCHOOLS, TEMPLES, COURTS, AND ASTRONOMICAL OBSERVATORIES SURROUNDED BY A VIBRANT COMMUNITY.

GO!

PATI, VOICE-OVER: I WAS REALLY TO BRING THE BOYS.

THE MOMENT WE GOT INTO THE RUINS SIDE, THEY WANTED TO CLIMB ABSOLUTELY EVERYTHING, AND THEY WANTED TO SEE EVERYTHING THAT WAS THERE TO SEE, AND IT'S REALLY JAW-DROPPING.

I MEAN, THE THING THAT THEY WANTED TO DO THE MOST WAS CLIMB IN THE HIGHEST STRUCTURE THAT THERE WAS, AND THEN WHEN THEY GOT TO ONE, THEY REALIZED THAT THERE WAS ANOTHER ONE.

[PATI SPEAKING SPANISH] SÍ.

PATI, VOICE-OVER: EVERYWHERE YOU TURN, YOU HAVE THE PERFECT PICTURE.

ALAN: ALL RIGHT.

SMILE.

PATI, VOICE-OVER: I THINK WE TOOK, LIKE, 200 PHOTOS BECAUSE EVERY SPOT IS MORE GRANDIOSE THAN THE ONE YOU JUST LEFT BEHIND.

WITH ALL THAT RUNNING AROUND IN THE RUINS, IT WAS TIME TO COOL OFF, SO WE WENT TO A PLACE THAT IS TRULY UNIQUE TO THE YUCATÁN, A CENOTE.

CENOTES ARE THESE NATURAL POOLS THAT ARE CONNECTED TO UNDERGROUND RIVERS THAT FLOW THROUGHOUT THE YUCATÁN.

PATI: OHH, YEAH!

PATI, VOICE-OVER: PEOPLE CALCULATE THAT THERE'S AROUND 7,000 CENOTES IN THE YUCATÁN.

THEY'RE LIKE FROM AN IMAGINARY WORLD ALMOST, AND CENOTES HAVE SO MUCH SIGNIFICANCE AND IMPORTANCE IN THE HISTORY OF THE MAYAS.

THEY USED TO BE SACRED SPACES, BELIEVED TO BE THE DIRECT CONNECTION TO THE UNDERWORLD AND TO THOSE DEPARTED.

SO MUCH MYTH AND SO MUCH LEGEND AND SO MUCH HISTORY BEHIND THEM, AND TODAY, THEY'RE USED AS IF THEY WERE SWIMMING POOLS.

IN MEXICO, SOME OF THE BEST MEALS ARE THE ONES YOU STUMBLE UPON.

JUST A MILE DOWN THE ROAD FROM THE WHERE THE CENOTE IS, THERE'S THIS LITTLE MAYAN HUT, AND FROM THE OUTSIDE, YOU WOULDN'T BE ABLE TO TELL THAT INSIDE THEY MAKE SOME OF THE BEST TAMALES IN THE YUCATÁN.

CALIENTE.

SÍ.

AH.

QUE RICO.

MMM.

I'M SO EXCITED.

THIS IS, LIKE, MMM.

PATI, VOICE-OVER: THE BEST COOKS ARE THE HOME COOKS IN MEXICO IN MY OPINION, AND AS SHE'S OPENING THE BANANA LEAVES, AND I JUST KNOW THAT'S GONNA BE THE BEST TAMALE THAT THE BOYS WILL EVER HAVE.

HOW GOOD IS IT?

IT'S AMAZING.

IT'S THE BEST.

MMM.

PATI, VOICE-OVER: THAT'S THE KIND OF EXPERIENCE THAT I WISH FOR WHEN I'M TRAVELING WITH THE BOYS.

NOT ONLY ORIGINAL.

THEY'RE INSANELY GOOD.

[SPEAKS SPANISH] OK. WE'RE GONNA HAVE SECONDS AND THIRDS.

HA HA!

PATI: TRAVELING WITH THE BOYS IN YUCATÁN, I'M ABLE TO GIVE THEM SOME OF THE MOST ICONIC EXPERIENCES THAT YOU CAN HAVE IN YUCATÁN, SO WE GO TO THE RUINS, AND WE GOT SWIMMING IN CENOTES, AND THE NEXT VERY IMPORTANT THING THAT PEOPLE TALK ABOUT A LOT ARE THE HABANERO CHILES.

THE HABANERO CHILES ARE SO BIG IN THE CULTURE THAT THEY EVEN HAVE A PRESIDENT FOR THE HABANERO.

SO I'M TAKING THE BOYS TO A REALLY BIG HABANERO FARM, AND WE'RE MEETING THE PRESIDENT OF THE HABANERO.

WHY IS IT SUCH A STRONG SYMBOL OF THE IDENTITY OF YUCATÁN AND ITS PEOPLE?

YOU TOLD THE BOYS... [SPEAKS SPANISH] YOU EAT THE HABANERO AS IF IT WAS AN APPLE.

SÍ.

SÍ.

OOH.

WHOA!

OH.

HA HA HA!

NOTHING RED, NO SWEAT.

COME ON.

[SPEAKS SPANISH] [SPEAKS SPANISH] JUJU, YOU WANT TO TRY?

SÍ.

JUJU WANTS TO TRY.

[SPEAKS SPANISH] [SPEAKS SPANISH] I WANT TO TAKE A PICTURE OF YOU.

ALL RIGHT, JUJU?

[COUGHS] [PATI SPEAKS SPANISH] HA HA HA!

JUJU, ESTAS OK?

OHH!

[PATI SPEAKS SPANISH] [MAN SPEAKS SPANISH] [PATI SPEAKS SPANISH] PATI, VOICE-OVER: COCHINITA PIBIL IS LIKE, I THINK, THE MOST ICONIC DISH OF THE YUCATÁN PENINSULA.

PATI, VOICE-OVER: IT'S PIG THAT'S MARINATED IN ACHIOTE PASTE THAT'S DILUTED IN BITTER ORANGE AND SOME OTHER HERBS AND SALT AND GARLIC, AND THEN IT'S COOKED UNDERGROUND OVERNIGHT.

EVERY MEXICAN LOVES COCHINITA.

[SPEAKS SPANISH] IT'S ONE OF THOSE DISHES THAT REPRESENTS MEXICAN FOOD BUT NOT ONLY MEXICAN FOOD BUT FOOD FROM THE YUCATÁN.

NOW YOU COMPLETELY BASTE THAT MEAT IN THAT MARINADE.

EPAZOTE.

THAT'S A CHARRED GARLIC CLOVE THAT GOES BROKEN INTO PIECES UP THERE.

OK. NOW THE WHOLE MARINADE GOES OVER THE MEAT.

PATI, VOICE-OVER: THIS IS A DISH THAT HAS BEEN COOKED FOR CENTURIES.

THE METHODS OF MAKING IT HAVE BEEN PRESERVED.

TO THIS DAY, PEOPLE WILL COOK COCHINITA PIBIL IN THEIR BACKYARD FROM ONE DAY TO THE NEXT, AND IT WILL COOK OVERNIGHT, AND IT WILL BE READY IN THE MORNING.

PIBIL COMES FROM THE MAYAN WORD PIB, WHICH MEANS UNDERGROUND PIT, AND COOKING UNDERGROUND HAS BEEN A TECHNIQUE THAT HAS BEEN PASSED ON SINCE PRE-HISPANIC TIMES.

ALAN: UM, HAS AN ANIMAL EVER TRIED TO UNCOVER THIS AND, LIKE, EAT-- EAT THE PORK THAT'S UNDERGROUND?

PATI: AH.

THAT'S A GREAT QUESTION.

[SPEAKS SPANISH] I THINK HE DOESN'T GO TO SLEEP SATURDAY NIGHT.

PATI: OK, AND HERE YOU HAVE COCHINITA THAT YOU ALREADY MADE.

HOW LUCKY ARE WE.

HMM.

[SPEAKS SPANISH] THIS DELICIOUS.

I'VE NEVER HAD ANYTHING LIKE THIS BEFORE.

PATI: SO CAN YOU TELL, LIKE, THAT IT WAS COOKED UNDERGROUND AND WITH THE WOOD AND THE ROCKS AND THE... YEAH.

I DEFINITELY TAKE THE SMOKE, THAT SMOKY FLAVOR.

IT'S ALSO SOUR FROM THE ORANGE.

UH-HUH.

AND IT'S ALSO VERY SPICY FROM THE HABANEROS.

HABANERO?

YEAH.

PATI, VOICE-OVER: THE TRIPS THAT I LOVE THE MOST ARE THE ONES THAT I HAVE MY BOYS WITH ME DEFINITELY.

IT CONNECTS US IN SO MANY WAYS.

AND HOW CRAZY GOOD IS THIS?

CRAZY GOOD.

SUPERGOOD.

I HAVE TO TRAVEL SO MUCH FOR WORK AND EAT ALL OF THESE DIFFERENT KINDS OF FOODS AND FOODS THAT WE LOVE, BUT IT'S SO SPECIAL WHEN YOU GUYS COME WITH ME.

AW.

MMM.

GLAD TO BE HERE, MOM.

MMM.

AS A MOM TO 3 GROWING BOYS AND A VERY HUNGRY HUSBAND, I LOVE TO HAVE RECIPES THAT I CAN COME TO AGAIN AND AGAIN AND THAT I CAN MAKE A LOT OF AND REPURPOSE IN MANY DIFFERENT WAYS.

ONE OF THE BIGGEST HITS IN MY HOUSE THESE DAYS IS MY QUICK-AND-EASY TAKE OF THAT COCHINITA PIBIL, BUT I MAKE IT IN THE KITCHEN IN A FAST-TRACK WAY WITH CHICKEN.

WHAT I HAVE HERE, TWO TOMATOES.

YOU WANT TO MAKE SURE THAT THEY'RE VERY RIPE SO THAT THEY'RE FULL OF FLAVOR.

I'M GONNA TOAST 3 GARLIC CLOVES... 1/4 OF A RED ONION.

WHAT WE'RE MAKING IS THE SAUCE THAT THE CHICKEN IS GOING TO SIMMER IN.

SO I'M GOING TO CHAR THEM, AND YOU WANT THE INSIDE OF THE INGREDIENTS TO ALSO COMPLETELY TRANSFORM, BUT YOU DON'T WANT TO BURN THE WHOLE THING.

IT'S VERY FUNNY BECAUSE WHEN YOU'RE CHARRING YOUR INGREDIENTS IN THE COMAL, THEY, LIKE, TREMBLE AND MOVE AND SHAKE.

LOOK AT THAT TOMATO.

I PROMISE I'M NOT MAKING IT DO IT.

WHEN YOU DO THIS TO INGREDIENTS, YOU'RE REALLY BRINGING OUT THEIR INNER PERSONA.

I WANT TO STOP WHEN THE TOMATOES START GETTING REALLY JUICY.

WHEN I'M FLIPPING IT, I CAN FEEL THAT THE TOMATO IS VERY MUSHY, SO I'M TAKING OFF THE TOMATOES.

I AM GOING TO JUST ADD IT IN THE BLENDER.

OH, YOU CAN SEE, YOU CAN SEE, YOU CAN SEE.

SUPERCHARRED ON THE OUTSIDE.

INSIDE, THE GARLIC CLOVE HAS TURNED INTO A PASTE.

YOU COULD SPREAD THIS ON A PIECE OF TOAST.

YUM.

WE'RE GONNA PREHEAT THE CASSEROLE, AND NOW I'M GOING TO POUR ONE CUP OF CHICKEN BROTH IN HERE, AND I'M GOING TO ADD SOME SALT.

I'M GOING TO ADD BETWEEN 2 AND 3 TABLESPOONS OIL.

I'M GOING TO JUST COOK THIS DOWN FOR A FEW MINUTES.

AND THEN YOU'RE GOING TO ADD ACHIOTE PASTE, WHICH IS WHAT MAKES THE PIBIL FLAVOR.

ACHIOTE PASTE IS ANNATTO SEEDS THAT HAVE BEEN TOASTED AND GROUND IN A COMBINATION OF SEASONINGS LIKE CUMIN, OREGANO, ALLSPICE, GARLIC, AND CITRUS ALL TURNED INTO A PASTE, AND IT IS QUINTESSENTIAL YUCATECAN.

IT IS LIKE THE SEASONING PAR EXCELLENCE OF THAT REGION.

AND THEN I'M GOING TO ADD IN HERE SOME OREGANO, CUMIN, AND THEN I'M USING ALLSPICE.

IT SMELLS LIKE CLOVES AND CINNAMON AND BLACK PEPPER ALL AT THE SAME TIME, AND IT'S USED A LOT IN MEXICAN COOKING, AND THEN I'M GOING TO ADD-- SEE, IF I WERE IN THE YUCATÁN, YOU WOULD USE BITTER ORANGE, BUT IT'S VERY HARD TO FIND BITTER ORANGE, SO I CAME UP WITH A SUBSTITUTE.

1/4 CUP OF FRESHLY SQUEEZED GRAPEFRUIT, 1/4 CUP OF WHITE DISTILLED VINEGAR, 1/4 CUP OF FRESHLY SQUEEZED LIMES, AND 1/4 CUP OF FRESHLY SQUEEZED ORANGE.

ANOTHER PINCH OF SALT.

ANOTHER CUP OF CHICKEN BROTH.

AND NOW I'M GONNA POUR THIS MIX RIGHT ONTO IT.

IT'S SO PRETTY, AND IT SMELLS SO DELICIOUS.

THIS IS GONNA COOK FOR ABOUT 5-6 MINUTES.

WE WANT TO SEE THE CHANGE IN COLOR.

WE WANT TO SEE IT THICKER, AND AT THIS POINT, I'M GOING TO ADD 6 CUPS OF COOKED CHICKEN.

I LOVE THE RECIPE HERE WITH 3 GROWING BOYS AND MY HUSBAND BECAUSE I CAN USE THIS IN A GAZILLION WAYS.

YOU CAN MAKE A TORTA, YOU CAN MAKE A PANINI, YOU CAN MAKE TACOS, YOU CAN MAKE QUESADILLAS.

SO MANY THINGS TO DO WITH THIS.

NOW I'M JUST GOING TO COOK THIS FOR A FEW MORE MINUTES, AND IT'S GONNA BE LIKE A CHICKEN SLOPPY JOE OF SORTS WITH THE FLAVORS FROM THE YUCATÁN.

WHO DOESN'T LOVE FRENCH FRIES, AND THEY'RE GONNA GO SO DELICIOUSLY WITH THE SANDWICH, AND I'M NOT MAKING TRADITIONAL FRENCH FRIES.

NO.

I AM MAKING SWEET POTATO AND CARROT FRIES.

THEY ARE NUTRITIOUS AND DELICIOUS.

THEN I HAVE SOME BIG AND CHUBBY CARROTS.

THIS IS ANOTHER RECIPE THAT IS RIDICULOUSLY EASY.

YOU CUT THEM IN COINS, AND THEN WHEN YOU GET TO THE THINNER PART OF THE CARROT, START CUTTING DIAGONALLY SO YOU CAN SORT OF MATCH THE SIZE, AND THEY'LL COOK IN ABOUT THE SAME AMOUNT OF TIME.

GREAT THING ABOUT THIS RECIPE IS THAT IT IS FAST.

IT'S DELICIOUS, BUT YOU'RE REALLY LETTING THE INGREDIENTS SHINE ON THEIR OWN WITH A LITTLE HELP FROM JUST A FEW FRIENDS.

JUST A COUPLE OF TABLESPOONS OF OLIVE OIL.

MAKE THEM CRISP.

AND THEN A LITTLE BIT OF SALT, AND THEN BECAUSE I CAN'T HELP MYSELF, YOU CAN ADD SOME CHILE DE ÁRBOL.

THE CHILE DE ÁRBOL IS SMOKY AND GONNA GIVE IT A VERY, VERY GENTLE KICK.

AND THEY GO IN THE OVEN AT 400 DEGREES FOR 15-20 MINUTES.

NOW I'M GONNA MAKE A QUICK-AND-EASY AVOCADO CREMA FOR THAT YUCATECAN SLOPPY JOE.

WE'RE JUST MAKING EASY THINGS THAT YOU CAN REPURPOSE A THOUSAND WAYS.

SO I HAVE VERY RIPE AVOCADOS, AND THEY ARE JUST GONNA GO IN THE BLENDER, AND THEN I'M ADDING 1/2 A CUP OF MEXICAN CREMA.

TANGY, SALTY, SO THICK.

IT IS VERY, VERY RICH.

AND ONE GARLIC CLOVE.

I'M ADDING ABOUT 1/4 CUP OF FRESHLY SQUEEZED LIME JUICE.

SO I'M ADDING SOME SALT, AND THAT'S REALLY IT.

SOMETIMES, IT DOESN'T WANT TO PUREE ALL THE WAY.

SOMETIMES, IT JUST WANTS TO PULSE.

IT'S READY.

LOOK AT THE COLOR.

IT IS JUST SO GORGEOUS.

MMM.

SO WHAT CAN YOU USE IT FOR?

WHAT CAN'T YOU USE IT FOR?

AND ONE MORE QUICK-AND-EASY STAPLE THAT I ALWAYS HAVE IN MY KITCHEN--YUCATECAN-STYLE PICKLED RED ONIONS.

JUST GRAB A BANANA PEPPER.

WE CALL IT CHILE GUERO IN SPANISH BECAUSE GUERO IS BLOND, AND IT IS A BLOND PEPPER IF YOU COMPARE IT TO THE JALAPEÑO.

IF YOU DON'T FIND A BANANA PEPPER, YOU CAN USE A JALAPEÑO, OR YOU CAN USE A SERRANO, AND IT'S NOT GONNA MAKE THE ONIONS SPICY.

IT'S JUST GOING TO IMPART A LITTLE BIT OF THE FLAVOR OF THE CHILE BECAUSE WE'RE NOT OPENING IT.

SO I HAVE THE ONION.

I HAVE MY JAR, AND THEN I HAVE ONE CUP OF BITTER ORANGE SUBSTITUTE, WHICH IS EQUAL PARTS GRAPEFRUIT, ORANGE, LIME JUICE, WHITE DISTILLED VINEGAR.

A COUPLE OF BAY LEAVES, WHICH ARE SO FRAGRANT AND ADD SO MUCH FLAVOR.

AND THEN SOME ALLSPICE... AND SALT.

AND ONCE IT'S, LIKE, BLISTERED ALL OVER AND IT HAS SOFTENED, I'M GOING TO ADD IT IN HERE, AND THEN I'M JUST GOING TO ADD THE ONIONS.

YOU WOULD THINK THAT BECAUSE IT IS IN THE PICKLING LIQUID THAT THE ONIONS WOULD GET SOGGY OR TOO SOFT, BUT, NO, THEY BECOME CRISPER AND CRUNCHIER AS TIME GOES BY.

CLOSE IT WELL, SHAKE IT.

OK.

SO I'M GONNA PUT THIS IN THE FRIDGE.

AS YOU CAN TELL, THESE HAVE BEEN SITTING THERE FOR A COUPLE DAYS, AND THEY KEEP ON GETTING BETTER.

AND LOOK AT THE COLOR.

[CRUNCH] MMM!

YOU HEARD HOW CRUNCHY THAT IS?

LET'S CHECK THE FRIES BECAUSE I THINK THEY'RE READY.

MMM, AND THEY ARE.

SO I'M GONNA BUILD MYSELF A SANDWICH BECAUSE MY CHICKEN IS ALSO READY.

WHAT YOU WANT IS FOR THE CHICKEN TO BE COMPLETELY BATHED AND SOAKED.

IT DOES LOOK LIKE A YUCATECAN SLOPPY JOE.

AND THEN THE AVOCADO CREMA.

THE COLORS!

MMM.

I LOVE PICKLED ONIONS, LOVE PICKLED ONIONS.

AND THEN AS THE DAUGHTER OF MY FATHER THAT I AM, I AM GOING TO DO WHAT HE DOES TO AL L OF HIS SANDWICHES OR TORTAS, WHICH IS A SPRINKLE OF SALT ON TOP OF ANYTHING THAT HAS AVOCADO MMM!

WHAT AN INCREDIBLE MEAL.

THE SOFT ROLL AND THEN THAT CHICKEN.

ALL OF THE FLAVORS FROM THE YUCATÁN.

THE AVOCADO CREMA THAT'S JUST A CREAMY, SMOOTH LAYER AND THE PICKLED ONIONS THAT HAVE THAT CITRUSY TASTE.

MMM.

AND THE FRIES.

THEY ARE SUPERCRISPY ON THE OUTSIDE AND SO SOFT INSIDE.

WITH THESE RECIPES, YOU ARE REALLY GETTING THE BOLD FLAVORS OF THE YUCATÁN IN A VERY APPROACHABLE WAY, AND YOU CAN USE THEM IN WHICHEVER WAY YOU WANT.

THEY'RE JUST SO VERSATILE.

IF YOU WANT MY ADVICE, TRY IT LIKE THIS THE FIRST TIME.

PATI: FOR RECIPES AND INFORMATION FROM THIS EPISODE AND MORE, VISIT PATIJINIC.COM AND CONNECT.

FIND ME ON FACEBOOK, TWITTER, INSTAGRAM, AND PINTERES AT PATI JINICH.

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DISCONNECT... AND FEEL THE MOMENT.

YAAH!

WHOO!

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