YOU GUYS, THIS IS SO MUCH FUN, I'M SO EXCITED.

I'M GOING TO SAY HI TO MY DAD, AND HE SAID HE WAS GOING TO MAKE MY MOST FAVORITE MEXICAN BREAKFAST.

OOH, PAPI!

ON THIS EPISODE OF "PATI'S MEXICAN TABLE," I'M GOING TO MEXICO CITY TO VISITY DAD.

THERE ARE NO RULES!

DID YOU JUST COMPARE YOURSELF TO PICASSO?

YEAH, ME, IN THE EGGS, HE, IN THE PAINTINGS.

HA HA HA!

THEN, IN MY KITCHEN, I'M COOKING UP SOME FAMILY FAVORITES, THOSE MEALS THAT NEVER FAIL TO BRING ME BACK TO CHILDHOOD EVERY TIME I DIG IN.

THIS STEW JUST SPEAKS HOME TO ME.

MEAT AND POTATO STEW IN GREEN SALSA, ORANGE AND VANILLA FLAN, AND RED RICE WITH PRAWNS.

CAN YOU IMAGINE WHAT'S HAPPENING IN HERE?

BEAUTY!

JUJU!

VENTE, PAPI!

I HAVE LOTS OF GOOD FOOD FOR YOU.

LATER, MY SON JUJU JOINS ME TO EAT IT ALL.

BECAUSE TODAY IT'S ALL ABOUT FLAN, FAMILY, AND FUN.

OH, MAN!

Man: ♪ 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: 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.

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

Goya Chick Peas, part of a healthy diet.

MY MOST FAVORITE PLACE TO BE IN THE WHOLE WIDE WORLD IS MY KITCHEN.

IN FACT, I THINK THAT'S WHERE MY FAMILY AND I SPEND 90% OF OUR TIME, NO, LIKE 98% OF OUR TIME.

IT'S CRAZY.

RIGHT NOW, I'M GOING TO START MAKING A FLAN!

IN MY FAMILY, WE'VE ALWAYS BEEN CRAZY ABOUT FLAN.

I THINK, AT LEAST, ONCE A WEEK, I GREW UP EATING FLAN.

LOVE CITRUS, LOVE VANILLA, LOVE CITRUS AND VANILLA TOGETHER, SO THIS IS GOING TO BE AN ORANGE AND VANILLA FLAN.

MY FAMILY IS A BUNCH OF FOOD MANIACS.

MY DAD RUNS A RESTAURANT, MY OLDER SISTER RUNS A RESTAURANT, MY NEXT SISTER HAS A RESTAURANT, MY NEXT SISTER IS THE MOST FABULOUS VEGAN COOK, AND MY MOM IS AN EXTRAORDINARY COOK.

I'M JUST TRYING TO KEEP UP.

SO LOOK AT THESE ZESTS.

I THINK THAT LOOKS LIKE ENOUGH.

AND THEN I'M ALSO GOING TO USE THE JUICE.

WE GREW UP WITH DESSERTS AT HOME EVERY DAY, SO IT WAS AT LEAST ONCE A WEEK THERE WAS FLAN, IF NOT MORE.

AND ALL DIFFERENT KINDS OF FLANS, AND I LOVE THIS ONE, BECAUSE IT'S JUST SUPER-DUPER REFRESHING.

I'M GOING TO GET THE CARAMEL STARTED.

NOW, THE ONLY THING THAT YOU NEED TO KNOW ABOUT MAKING CARAMEL IS THAT IT'S NO BIG DEAL AT ALL, NO BIG DEAL.

ALL YOU NEED IS SUGAR, A PAN, AND YOUR SOURCE OF HEAT, THAT'S IT.

ALL YOU NEED TO DO IS GIVE IT YOUR UNDIVIDED ATTENTION.

NO, I'M KIDDING, YOU JUST HAVE TO WATCH IT.

SO, I'M KEEPING AN EYE ON IT.

DON'T LEAVE YOUR KITCHEN WHEN YOU'RE MAKING CARAMEL.

I'M GOING TO CONTINUE WITH THE CUSTARD BASE OF THE FLAN, SO I HAVE THE ZEST, THE JUICE, A LITTLE BIT MORE JUICE, SO YOU NEED LIKE 3/4 CUPS OF ORANGE JUICE.

YOU WANT TO SPIKE IT UP AND MAKE IT A LITTLE BIT GROWN UP, SUB A LITTLE BIT OF THE ORANGE JUICE FOR ORANGE LIQUEUR.

I'M ADDING A CAN OF EVAPORATED MILK, A LITTLE SWEETENED CONDENSED MILK.

I THINK DESSERTS ARE A GREAT IDEA.

IT'S ALL ABOUT MODERATION.

BUT I GREW UP WITH DESSERTS AT HOME EVERY DAY.

AND WE ALWAYS HAD ONE SERVING.

AND WHAT I LIKE ABOUT IT IS THAT MY BOYS AREN'T CRAZY ABOUT SWEETS BECAUSE WE ALWAYS HAVE THEM IN MODERATION, SO IT'S NOT LIKE, WHEN THEY SEE CANDY, THEY GO CRAZY, ONLY HALLOWEEN.

SO I'M CRACKING 6 EGGS IN HERE, AND I'M LOOKING AT MY CARAMEL.

THE SUGAR IS MELTING BEAUTIFULLY.

AND YOU JUST WANT TO MOVE IT AROUND A LITTLE LIKE THAT.

YOU CAN GO AS DARK AS YOU WANT.

THE LIGHTER YOUR CARAMEL, THE LIGHTER THE FLAVOR OF THE CARAMEL WILL BE.

I LIKE IT ON THE DARKER SIDE, BECAUSE I LOVE THE CONTRAST OF TOASTY AND DARK WITH THE SWEET OF THE FLAN.

GOING TO FINISH WHISKING THESE UP UNTIL THEY'RE REALLY WELL BEATEN.

NOT LIGHTLY.

I NEVER UNDERSTAND WHY PEOPLE SAY, "BEAT THE EGGS LIGHTLY."

NAH, UH-UH, LIKE, GO FOR IT!

I'M ALSO ADDING MY MEXICAN VANILLA, GUYS, COME ON.

HAVE YOU TRIED MEXICAN VANILLA?

IT'S WILD HOW IT SMELLS.

I MEAN, JUST OPEN THE-- OPEN THE BOTTLE, IT'LL BLOW YOU AWAY.

I'M ADDING A TABLESPOON.

THE CARAMEL IS ABOUT TO BE READY.

AND I HAVE THIS OLD PAN.

YOU GUYS, I HAVE THIS BAKING DISH SINCE I GOT MARRIED.

NO KIDDING!

AN AUNT OF DANNY GAVE IT TO US FOR OUR WEDDING.

YOU KNOW, THEY WERE ALL CROSSING THEIR FINGERS THAT I WAS GOING TO COOK BECAUSE I DIDN'T KNOW HOW TO COOK A THING, SO I GOT SO MANY GIFTS THAT WERE BAKING DISHES, AND ALL THESE MESSAGES PEOPLE SENDING ME TO COOK.

SO YOU HAVE THE CARAMEL.

YOU HAVE TO BE CAREFUL.

YOU DON'T WANT TO GET YOUR FINGERS UNDERNEATH THIS REALLY HOT CARAMEL.

AND ALL I'M GOING TO DO IS JUST POUR THE CARAMEL IN THE RAMEKIN.

YOU JUST WANT IT TO COVER THE BOTTOM.

AND I'M NOT LETTING IT HARDEN BEFORE I JUMP IN AND SWIRL.

SIZZLING!

AND I'M JUST GOING TO POUR THIS CUSTARD BASE INTO THE MOLDS ON TOP OF THE CARAMEL.

GOING TO MAKE A WATER BATH.

AND I'M JUST GOING TO POUR ON THE BAKING DISH, NOT IN THE FLAN, GUYS, UP TO HALFWAY THROUGH THE RAMEKINS.

THEN I'M GOING TO SEAL IT.

AND IT GOES INTO THE OVEN FOR 50 MINUTES.

COOKING IS REALLY A BIG PART OF MY FAMILY, AND I THINK I'M PASSING IT ON.

I HAVE TO SHOW YOU, THIS IS THE CUTEST THING.

OKAY, SO JUJU JUST CAME FROM SCHOOL AND HE BROUGHT HIS WRITING JOURNAL, WHICH IS ADORABLE.

SO, THIS IS JUJU'S WRITING BOOK.

THE FIRST THING HE HAS IS A SELF-PORTRAIT.

WHAT DOES IT SAY?

"SCHOOL?"

QUESTION MARK!

HUH?

HA HA HA!

AND ONE THING THAT REALLY BROUGHT ME TO TEARS, HE SAYS, "MY MOM CHANGES PEOPLE'S LIFE BY COOKING MEXICAN FOOD."

THAT WAS REALLY MOVING.

SO, I JUST THOUGHT IT WAS REALLY CUTE.

REALLY CUTE, SO I KEEP IT IN HERE, OKAY?

NOW I'M STARTING MY MEAT AND POTATO STEW WITH SALSA VERDE.

IT'S A "GUISADO."

YOU SPELL IT G-U-I-S-A-D-O.

SOUNDS "GUISADO."

AND I'M GOING TO USE FLANK STEAK, WHICH IS CUT INTO 3-INCH SQUARES.

SO A "GUISADO" IS BASICALLY A STEW THAT YOU FIND EVERYWHERE.

YOU FIND IT IN MARKETS, YOU FIND IT IN "FONDAS," IN RESTAURANTS, AND THEY'RE USUALLY SERVED IN BIG, HUGE POTS.

PEOPLE MAKE IT IN THEIR HOMES ALL THE TIME.

I GREW UP EATING THESE EVERY WEEK, AT LEAST ONCE A WEEK.

I'M ADDING 3 CLOVES OF GARLIC, I'M ADDING 3 BAY LEAVES, I'M ADDING LIKE 10 PEPPERCORNS, THEN HALF OF A WHITE ONION.

IF IT'S BIG LIKE THIS, IF IT'S SMALL YOU CAN USE A WHOLE ONE, YOU DON'T NEED TO DO ANYTHING TO IT.

JUST DROP IT IN THERE.

AND THEN I'M ADDING SOME SALT.

THIS STEW JUST SPEAKS HOME TO ME.

JUST ADD IN WATER.

SO I'M GOING TO ADD ENOUGH WATER TO COVER THE MEAT.

THAT'S ALL YOU NEED.

JUST GOING TO BRING IT TO A SIMMER OVER MEDIUM-HIGH HEAT.

AND ONCE IT STARTS BOILING, I'M GOING TO COVER IT PARTIALLY AND LET IT COOK FOR ABOUT 50 MINUTES.

SO, TODAY IT'S ALL ABOUT FAMILY, AND RECENTLY I HAD THE CHANCE TO VISIT SOMEONE WHO'S BEEN A HUGE INFLUENCE ON MY COOKING AND MOSTLY MY EATING-- MY DAD.

GUYS, IT'S A GO, IT'S A GO!

YOU GUYS, THIS IS SO MUCH FUN, I'M SO EXCITED, I'M GOING TO SAY HI TO MY DAD.

HE HAS A RESTAURANT IN DOWNTOWN MEXICO.

HE SAID HE WAS GOING TO MAKE MY MOST FAVORITE MEXICAN BREAKFAST.

OOH, PAPI!

FELICIDADES!

HOLA, PAPITO!

[SPEAKING IN SPANISH] MARIACHIS.

[MARIACHIS SINGING] ADELANTE, WELCOME!

YOU NEVER KNOW WHAT YOU'RE GOING TO GET WHEN YOU SEE MY DAD.

IT'S ALWAYS A SURPRISE.

THAT'S MY DAD.

BRAVO!

EVERY LITTLE THING HE DOES IS GRAND-SCALE, AND THAT'S JUST HIS PERSONALITY, HE HAS LIKE A BIG, BIG, BIG PERSONALITY.

I HAVE BEEN WAITING TO HAVE THESE EGGS SINCE I KNEW I WAS COMING TO MEXICO.

SO, WE HAVE THE OIL... YEAH.

SO, WHAT DO YOU DO FIRST?

THE ONION AND THE CHILE...

IF I TOLD YOU THE ONION, IT'S THE ONION.

OKAY, IT'S THE ONION!

OKAY.

1, 2...

WAIT, MAKE IT 4.

OKAY, THAT'S IT.

OKAY.

WHEN YOU THINK IT'S GOING TO GET BROWN, YOU PUT THE CHILE.

OKAY.

PA, WHEN DID YOU BEGIN TO LOVE COOKING?

OR WAS IT AFTER YOU GOT MARRIED?

WHEN I WAS BORN.

YOU DIDN'T START COOKING WHEN YOU WERE BORN, PA!

TE PASAS... PAPI.

I SWEAR.

NOW WE CAN PUT THE TOMATO.

OKAY.

YOU KNOW, I GOT THE LOVE OF COOKING IN LARGE PART FROM MY DAD, BUT MOSTLY HE GAVE ME THE LOVE OF EATING.

OOH, THAT'S BEAUTIFUL, PA!

Dad: [SPEAKING IN SPANISH] Pati: HE'S MAKING A "TORTA" OUT OF THE EGGS AND THE REFRIED BEANS.

YOU PUT AS YOU WISH, LIKE A PICASSO PAINTING.

JUST GO!

THERE ARE NO RULES!

DID YOU JUST COMPARE YOURSELF TO PICASSO?

YEAH, ME, IN THE EGGS, HE, IN THE PAINTINGS.

HA HA HA!

WHOEVER STEPS INTO THAT RESTAURANT OR INTO HIS LIFE, HE WANTS TO FEED THEM HIS WAY.

WHO'S HAVING THE FIRST ONE?

AQUI!

OKAY, FLACO.

Dad: AND START EATING, BUT BIG BITES.

Pati: HA HA HA!

YOU'RE NEXT.

Pati: HA HA HA!

GUYS, GUYS, GUYS, I MADE THIS ONE FOR MY DAD.

ALMOST AS GOOD AS MINE.

HA HA HA!

WOW, PA. Dad: I THINK LOVE HAS TO DO WITH IT.

IF YOU PUT LOVE TO YOUR COOKING, IT HAS TO TASTE BETTER.

IT'S JUST SO GREAT TO SEE MY DAD EVERY SINGLE TIME.

I NEVER KNOW WHAT I'M GOING TO GET.

I WISH YOU THE BEST OF EVERYTHING.

YOU DESERVE IT, SO THANKS FOR COMING.

AW, PAPITO.

FLAN'S READY.

OUT OF THE OVEN.

YOU JUST HAVE TO BE REALLY CAREFUL WHEN YOU OPEN UP THIS PACKAGE, BECAUSE IT'S GOING TO BE STEAMING HOT.

JUST GOING TO LET IT COOL.

PERFECT!

SO, NOW WE'RE MOVING ON TO MAKE THE GREEN SALSA FOR THIS "GUISADO."

I HAVE THE MEAT I COOKED EARLIER COOLING ON THE BOARD.

MY DAD WOULD JUST DIVE INTO THIS, HE LOVES THIS SALSA SO MUCH.

SO, I HAVE THE POUND OF THESE LITTLE BEAUTIES, THE TOMATILLOS.

YOU ARE GOING TO REMOVE THE HUSKS AND RINSE THEM, AND THEN YOU'RE GOING TO PUT THEM IN A POT, ANY MEDIUM SAUCEPAN OR POT THAT YOU HAVE, ALONG WITH THE CHILE OF YOUR CHOICE, A JALAPEÑO OR A SERRANO... SERRANO, SORRY.

AND THEN YOU'RE GOING TO COOK IT OVER MEDIUM HEAT FOR ABOUT 10 TO 15 MINUTES UNTIL THEY'RE SUPER MUSHY AND SOFT.

JUST LOOK AT THESE.

SUPER MUSHY.

YOU CAN SEE HOW SOFT THEY ARE.

SO, IT'S SUPER-DUPER EASY TO MAKE.

IT'S JUST PUT THESE COOKED TOMATILLOS, OPEN MY BLENDER...

HOLD ON.

[LAUGHS] THERE IT GOES.

YOU CAN USE A FOOD PROCESSOR, YOU CAN USE A BLENDER.

ONION, CILANTRO, STEMS AND ALL, SOME SALT, THEN I'M GOING TO ADD A COUPLE GARLIC CLOVES.

SO, I'M ADDING IT IN HERE.

AND THIS IS GOING TO BE THE BASE OF THAT "GUISADO."

THAT LOOKS READY.

I NEED TO--I NEED TO HUG IT TO RELEASE IT.

OOH, IT SMELLS DELICIOUS.

THIS IS THE BASE FOR MY STEW.

I'M POURING THE SAUCE INTO AN ALREADY HOT PAN.

IT'S A HEAVY POT WITH LIKE 2 OR 3 TABLESPOONS OF OIL.

[SIZZLING] THAT'S WHAT I WAS LOOKING FOR.

OKAY, THIS IS PERFECT.

SO, I'M ADDING THE POTATOES.

I HAVE A LITTLE BIT OVER A POUND OF SMALL RED POTATOES.

AND AS THEY COOK, I'M GOING TO FINISH SHREDDING UP THE MEAT.

AND IT IS COOKED AND SOFT, AND YOU WANT IT IN NICE, BITE-SIZED CHUNKS.

LET ME SEE HOW THIS IS LOOKING.

SO, YOU CAN SEE HOW THE COLOR IS CHANGING FROM THIS PALE, SHINE GREEN TO THIS DARKER GREEN, THAT MEANS IT'S COMING TOGETHER.

I'M ADDING THE MEAT.

SO, IT'S ALREADY COOKED, BUT NOW IT'S GOING TO SOAK UP WITH THAT SAUCE AS IT SEASONS.

AND THIS IS A "GREEN SALSA GUISADO."

MMM.

SO, AFTER I ADDED THE MEAT, WHEN THE MEAT IS READY, YOU STRAIN IT AND KEEP A COUPLE OF CUPS OF THE BROTH WHERE THE MEAT COOKED IN.

NOW I'M GOING TO ADD IT INTO THE POT AND THEN I'M GOING TO ADD A LITTLE BIT MORE SALT, AND I'M GOING TO GIVE IT ONE LAST STIR.

I'M JUST GOING TO LET IT COOK.

I'M GOING TO PARTIALLY COVER IT OVER MEDIUM HEAT, AND JUST LET IT SIT AND COOK UNTIL IT'S DONE, FOR ABOUT HALF AN HOUR.

SO, WE'RE MAKING A RICE DISH.

AND HERE WHAT I DID IS I SOAKED MY RICE IN HOT WATER FOR ABOUT 10 MINUTES.

AND THEN I'M GOING TO RINSE IT UNTIL THE WATER COMES OUT CLEAR IN THE BOTTOM, AND THEN I'M GOING TO LET IT STRAIN A LITTLE BIT HERE, BRING IT HERE.

AND LET ME TELL YOU ABOUT RICE.

THERE'S SO MANY DIFFERENT KINDS OF RICE.

YOU HAVE RED RICE, YELLOW RICE, GREEN RICE, WHITE RICE, BLACK RICE, ALL COLORS OF RICE, BUT I'M MAKING A RED RICE.

SO, I'M JUST GOING TO CUT THE TOMATOES IN QUARTERS, WHICH IS GOING TO FLAVOR MY RICE.

BUT I'M GOING TO FIRST DO WHAT ALL MEXICANS DO TO THE RICE BEFORE THEY COOK THEM IN MANY FLAVOR IN BROTH, AND I'M ADDING OIL TO MY PAN, 2 TO 3 TABLESPOONS.

AND I'M GOING TO ADD THE RICE IN THE POT.

SO, YOU WANT TO STRAIN IT THE MOST THAT YOU CAN.

AND IT'S GOING TO FRY IN HERE.

SO, THIS IS ONE OF THE THINGS THAT MAKES A DIFFERENCE BETWEEN MEXICAN RICE AND OTHER KINDS OF RICE.

MEXICANS ALWAYS FRY THEIR RICE FIRST AND IT'S GOING TO GO FROM THAT SORT OF GRAYISH WHITE TO A MILKY WHITE.

SO, WHILE THE RICE IS FRYING, I'M GOING TO MAKE THE BROTH THAT'S GOING TO FLAVOR THAT RICE.

SO, I HAVE ABOUT 1/2 POUNDS TOMATOES AND THEN I'M ADDING TWO GARLIC CLOVES.

I'M GOING TO CUT JUST ONE PIECE OF AN ONION.

THEN I'M GOING TO GET A LITTLE SALT HERE.

AND THEN I'M JUST GOING TO PUREE THIS UNTIL IT'S SMOOTH.

THERE IT GOES.

SO, NOW I HAVE THE TOMATO PUREE.

LET ME TELL YOU SOMETHING, I HAD TO WAIT UNTIL THE RICE LOOKS LIKE THIS.

IT LOOKS CLUMPY AND IT SOUNDS HEAVY, AND IT'S NOW SUPER MILKY WHITE AND THE GRAINS LOOK SEPARATED.

SO, LET'S COUNT THE CUPS.

IT'S ONE... [SIZZLING] I LOVE THAT SOUND!

AND TWO GENEROUS CUPS.

THAT WAS TWO GENEROUS CUPS OF THE TOMATO COOKING LIQUID.

I'M GOING TO MIX IT IN.

AND THEN I'M GOING TO WAIT FOR JUST A COUPLE OF MINUTES UNTIL THIS TOMATO BROTH HAS SEASONED AND THICKENED, AND IT'S BEEN ABSORBED BY THE RICE.

SO, WE'RE TALKING ABOUT RICE THAT I GREW UP EATING PRACTICALLY EVERY DAY, BUT THERE WAS ALWAYS SOMETHING DIFFERENT GOING ON WITH THE RICE.

THERE WERE DIFFERENT VEGETABLES, CHICKEN WITH IT, CHORIZO WITH IT.

HERE, I'M GOING TO ADD CARROTS THAT I'M SLICING INTO THIN ROUNDS.

OOH, BEAUTIFUL.

SO, YOU CAN SEE MOST OF THE TOMATO BROTH HAS BEEN ABSORBED.

AND ADDING A LITTLE BIT MORE SALT, JUST A TINY BIT.

REMEMBER I HAD TWO CUPS OF TOMATO BROTH?

WELL, NOW I'M GOING TO ADD TWO CUPS OF CHICKEN BROTH BECAUSE THAT WILL MAKE IT 4 CUPS OF LIQUID FOR TWO CUPS OF RICE.

PERFECT!

THE SOUND OF THAT MEAT IS KILLING ME!

I WANT TO EAT IT ALREADY.

I CAN SMELL IT COOKING.

I'M ADDING CHILE, A FEW SPRIGS OF PARSLEY.

AND THEN I'M GOING TO PUT A LITTLE BIT OF LIME JUICE IN THERE.

JUST A LITTLE SQUEEZE.

AND THEN I'M ADDING VEGGIES.

YOU CAN GO CRAZY HERE.

I'M ADDING CORN.

AND I'M ADDING, WE CALL THEM "CHICHARITOS," PEAS.

AND HERE THEY GO.

SOME CARROTS.

THEN I'M ADDING SOMETHING SUPER SPECIAL.

MY BOILER GOING TO GO WILD WITH THIS.

CRAZY BIG, HEAD-ON PRAWNS.

JUST LOOK AT THESE.

PHOTO, REALLY.

STUNNING!

SO I'M ADDING THEM, SEE?

I GOT THEM WITH THE HEAD AND THE TAIL, AND EVERYTHING ON BECAUSE ALL OF THAT FLAVOR IS GOING TO GO HERE.

AND I'M JUST GOING TO LAY THEM OUT BEAUTIFULLY.

WHEN JUJU GETS HERE, BECAUSE HE'S COMING HOME SOONER THAN THE OTHER BOYS, I OPEN THIS POT, HE'S GOING TO GO WILD.

LET ME COUNT HOW MANY WE HAVE, 1, 2, 3, 4, 5, 6, 7, 8.

YOU KNOW WHAT HE'S GOING TO SAY?

"CAN I HAVE 7?"

THAT'S WHAT HE'S GOING TO SAY.

OKAY, SO, NOW IT'S BUBBLING, AND THAT'S WHEN YOU WANT TO BRING THE HEAT TO ITS LOWEST POSSIBLE SETTING LOW, AND THEN I'M GOING TO COVER IT.

CAN YOU IMAGINE WHAT'S HAPPENING IN HERE?

BEAUTY!

I'M GOING TO LET IT COOK FOR ABOUT 15 MINUTES, AND IT'S GOING TO BE READY, AND THEN I'M GOING TO FLUFF IT.

AND I THINK THE MEAT MAY BE READY.

I HAVE MY TIMING RIGHT TODAY, AND THESE HAVE TO COOL A LITTLE.

AND NOW I'M JUST GOING TO POP THEM IN THE REFRIGERATOR.

JUST GOING TO CLEAR UP HERE A LITTLE.

ALMOST TIME TO EAT.

SOMEBODY IS GOING TO GO SO CRAZY WITH THIS MEAL.

JUJU!

COME EAT.

VENTE, PAPI.

I HAVE LOTS OF GOOD FOOD FOR YOU.

OKAY.

I HAVE A "GREEN SALSA GUISADO" FOR YOU.

AND I HAVE SOMETHING ELSE FOR YOU.

GUESS WHAT I PUT IN THIS RICE TODAY.

I DON'T KNOW.

WOW!

HA HA HA!

THAT'S THE BIGGEST SHRIMP I'VE EVER SEEN.

IS THAT THE BIGGEST SHRIMP YOU'VE SEEN IN YOUR ENTIRE LIFE?

IS THAT THE HEAD?

THIS IS, LIKE, THE HEAD, THE TAIL, EVERYTHING.

CAN I PUT A LITTLE NEXT TO YOUR MEAT?

IF YOU CUT OFF THE HEAD.

[LAUGHS] HOW MANY SHRIMP DO YOU WANT?

PROBABLY LIKE TWO.

I SAID YOU WERE GOING TO SAY 7.

5.

[LAUGHS] SO, WHAT DO YOU THINK, JUJU?

GOOD.

SHOULD I MAKE ME A PLATE TOO?

OKAY.

JUJU, YOU KNOW THAT WHEN I WAS YOUR AGE, I USED TO EAT THAT MEAT AND POTATOES TOO ALL THE TIME?

YOU MUST'VE BEEN LUCKY.

I'M LUCKY LIKE YOU!

MMM, OKAY, I LIKE THE SHRIMP, THEY'RE ABSURDLY GOOD, BUT THE MEAT IS JUST--IT TASTES LIKE THE FOOD I'VE EATEN SINCE I CAN REMEMBER.

MMM.

MMM!

JUJU, I'M GOING TO PLATE THE FLANS, OKAY?

I'M RELEASING THE FLAN, AND I CAN SEE THE CARAMEL OOZE OUT OF THE RAMEKIN.

THEN YOU HAVE TO HOLD ON TO THE RAMEKIN.

DO YOU HAVE IT?

THEN YOU'RE GOING TO FLIP IT OVER, CAN YOU?

OH, I HEARD IT!

WAIT, WAIT, WAIT.

DONE.

OOH, OKAY-- I GO FIRST.

MMM.

YOU DON'T NEED NOTHING ELSE.

FAMILY PASSED DOWN RECIPES, COULDN'T ASK FOR ANYTHING MORE.

CHEERS WITH YOUR FLAN.

OH, MAN!

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

Dad: [SPEAKING IN SPANISH] OH, HE ALWAYS SAYS THAT.

OKAY, WHEN HE FINISHES COOKING, HE SAYS, "OH, THIS IS MUCH BETTER THAN WHAT I EXPECTED."

YES.

EVERY TIME.

YOU SURPRISE YOURSELF.

YES.

ABOUT HOW GOOD YOU ARE.

YES.

[SPEAKING IN SPANISH] 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.

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

Goya Chick Peas, part of a healthy diet.