[MAN SINGING IN SPANISH] OHH!

HA HA HA!

HEH HEH HEH!

[MAN SINGING IN SPANISH] 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.

FEMALE ANNOUNCER: FUD BRAND MEATS WITH TRADITIONAL MEXICAN FLAVOR.

MALE ANNOUNCER: LA MORENA CHILES AND SAUCES: AUTHENTIC MEXICAN FLAVOR.

SECOND MALE ANNOUNCER: ALWAYS CONNECTED.

DISCONNECT AND FEEL THE MOMENT.

[YELLING] POOLS OF CLEAR WATER, UNEXPECTED TASTES, AND PLACES YOU'VE NEVER BEEN.

CANCUN: LIVE IT TO BELIEVE IT.

PATI: I CAN'T BELIEVE I'M FINALLY HERE.

IT'S MY FIRST TIME EVER IN THE CITY OF CAMPECHE, A COLONIAL CITY JUST BURSTING WITH COLOR.

IT'S A CITY THAT HAS HAD A FASCINATING HISTORY THAT INCLUDES A TON OF PIRATES, AND IT TURNS OUT, A HISTORY THAT HAS BEEN PARALLEL TO THE REST OF MEXICO, BUT VERY UNIQUE AND DIFFERENT.

SO MUCH HISTORY, SO MUCH CULTURE, AND THE FOOD.

PATI, VOICE-OVER: STOP ME IF YOU'VE HEARD ME SAY THIS BEFORE.

LIKE EVERY CITY IN MEXICO, THE FOOD SCENE BEGINS IN THE LOCAL MARKET.

I'VE BEEN IN MORE MEXICAN MARKETS THAN I CAN COUNT.

THE SIGHTS AND SMELLS ARE ALWAYS SIMILAR, BUT LISTEN CLOSELY-- CAMPECHE SOUNDS UNLIKE ANY OTHER.

[WOMAN SPEAKING SPANISH] PATI: CAMPECHE IS FAMOUS FOR THEIR PREGONEROS, PEOPLE THAT ARE SELLING A SPECIFIC PRODUCT OR INGREDIENT, AND THEY HAVE A PECULIAR SONG TO SING IT.

PATI, VOICE-OVER: OF COURSE, THE TASTES HERE ARE AS SWEET AS THE SONGS.

[WOMAN SPEAKING SPANISH] MMM.

SO SPONGY.

NOW YOU HAVE TO TRY THIS ONE.

PATI, VOICE-OVER: OK, WE HAVE SO MUCH TO SEE AND DO.

I GET DISTRACTED BY FOOD, BUT LET ME SET THIS ALL UP FOR YOU.

THIS WOMAN IS LOLINA ESCHEVERRIA.

SHE IS ONE OF THE LEADING EDUCATORS ON THE HISTORY OF THE CUISINE OF CAMPECHE.

HER PASSION IS THE PRESERVATION OF LOST AND FORGOTTEN RECIPES.

SHE'S INVITED ME TO HER HOUSE TO COOK AND EXCHANGE KNOWLEDGE, BUT FIRST WE NEED THINGS TO COOK WITH.

LOLINA'S DAILY MARKET ROUTINE ALWAYS STARTS AT THIS FAMILY STAND.

[SPEAKS SPANISH] [SPEAKS SPANISH] PATI: HE IS LIKE THE ALCHEMIST OF THE MARKET HERE.

TELL HIM WHAT YOU WANT TO MAKE, AND HE MAKES FRESHLY TAILORED SEASONING MADE JUST FOR YOU FOR WHATEVER YOU WANT TO MAKE, AND YOU JUST BRING THIS HOME AND USE IT, AND IT'S READY.

[LOLINA SPEAKING SPANISH] PATI, VOICE-OVER: THE MARKET IN THE CITY OF CAMPECHE IS ONE OF THE BIGGEST MARKETS I'VE EVER SEEN.

YOU CAN SAY THAT BIG MARKETS IN MEXICO HAVE EVERYTHING, BUT, I MEAN, THIS ONE... [SCREAMS] [WOMEN SPEAKING SPANISH] HA HA HA!

REALLY HAD EVERYTHING.

PATI, VOICE-OVER: BEFORE WE HEAD TO LOLINA'S TO COOK, SHE WANTS TO MAKE ONE LAST STOP AT HER FAVORITE PANUCHO STAND.

[SPEAKS SPANISH] PATI, VOICE-OVER: THE FUN THING ABOUT EATING RIGHT AT THE COUNTER IS WATCHING THE PANUCHOS COME TOGETHER.

FRYING THE TORTILLAS, CRISPY ON THE OUTSIDE, FLUFFY ON THE INSIDE.

THE SPECIALTY HERE IS TURKEY SEASONED WITH RECADO NEGRO, A PASTE MADE FROM GROUND SPICES AND CHARRED CHILES... AND THIS IS MY FAVORITE PART.

IT HAS AN EGG YOLK ON TOP.

SO IT HAS THE PICKLED ONION, FRESH TOMATO.

NOW I'M ADDING THE [INDISTINCT] PUREED HABANERO CHILE, AND SO JUST A FEW DROPS.

LOLINA: YOU HAVE TO OPEN MOUTH BIG.

OH, YOU HAVE TO OPEN YOUR MOUTH BIG.

OPEN YOUR MOUTH BIG.

HA HA HA!

OK, HERE GOES THE BIGGEST I CAN OPEN MY MOUTH.

YOU SEE, YOU CAN DO IT.

HA HA HA!

MMM!

HOW IS IT?

MMM!

IT'S DELICIOUS.

I LOVE IT.

THE TURKEY IS REALLY MOIST, AND THE RECADO NEGRO, OR THE BLACK SEASONING, VERY TRADITIONAL FROM HERE, IT TASTES LIKE SMOKE.

[SPEAKS SPANISH] IT IS, LIKE, VERY WELL SEASONED.

OK. MMM.

PATI, VOICE-OVER: WITH THE SONGS OF THE MARKET BEHIND US, THE SOUNDS OF LOLINA'S HOME ARE JUST AS INVITING.

MEET PEPE, HER PARROT.

YOU'LL BE HEARING FROM HIM A LOT.

LOLINA, SO THESE ARE YOUR OWN MELIPONA BEES.

YES.

AND THE MELIPONA BEES ARE STINGLESS, RIGHT?

THAT'S RIGHT.

NO PICAN.

NO, THEY DON'T.

NO?

NO, NO, NO.

PATI, VOICE-OVER: LOLINA IS A PRESERVATIONIST.

HER HOME HAS LITTLE REMINDERS OF THE PAST EVERYWHERE, VERY LITTLE.

LOLINA: I LOVE IT BECAUSE THIS ONE IS MAYAN BEES.

PATI, VOICE-OVER: THE MAYANS BELIEVED MELIPONA BEES TO BE A LIVING, BREATHING LINK TO THE SPIRIT WORLD.

THEIR HONEY IS CONSIDERED THE NECTAR OF THE GODS.

IN HER KITCHEN, LOLINA BRINGS NEW LIFE TO ANCIENT TRADITIONS.

CHILLED BLACK TEA IS A VERY POPULAR DRINK IN CAMPECHE, AND WHEN YOU'VE GOT YOUR OWN HONEY, YOU TEND TO FIND EXCUSES TO USE THE SPIRITUAL SWEETENER.

[PEPE SQUAWKS] HEY, REMEMBER PEPE?

MIRA, PEPE, PEPE, PEPE.

LET ME FIND...

I TOLD YOU.

WHAT'S THE SONG THEY SING?

LOLINA: THEY SING... [SINGS IN SPANISH] THEY SING THAT SONG?

SI.

I REALLY WANT THEM TO SING THAT SONG FOR US, LOLINA.

[SPEAKS SPANISH] I WANT TO TOAST FOR YOU HAVING ME HERE.

[SPEAKS SPANISH] [SPEAKS SPANISH] MMM.

IT'S VERY SWEET AT THE SAME TIME AS VERY BITTER.

IT'S LIKE A SHOCK.

THAT'S IT.

A REFRESHING SHOCK.

OK...[SPEAKS SPANISH] PATI, VOICE-OVER: MEXICAN CUISINE IS INNOVATIVE, CREATIVE, WORLD CLASS, AND PROCLAIMED AN INTANGIBLE CULTURAL HERITAGE OF HUMANITY BY UNESCO.

PATI, VOICE-OVER: LOLINA IS WORKING VERY HARD TO BRING TO THE FORE THE LOST AND FORGOTTEN RECIPES FROM THE STATE.

ONE OF THOSE RECIPES IS STONE CRABS IN CHIMOLE SAUCE.

SHE USES LOCAL STONE CRABS CAUGHT RIGHT OFF THE COAST AND BOILS THEM FOR ABOUT 30 TO 45 MINUTES.

SHOW ME HOW YOU TAKE OUT THE MEAT.

WHOA.

[BOTH LAUGH] HA HA HA!

IT'S INCREDIBLY MEATY.

I COULD GET USED TO EATING THESE.

PATI, VOICE-OVER: THE RECIPE STARTS WITH A SIMPLE SOFRITO OF ONIONS, CHILE DULCE, AND TOMATOES.

MANY OF THE OLD RECIPES THAT LOLINA STUDIES ARE VERY PERSONAL TO HER.

YOU WERE TELLING ME THAT YOU HAVE SOME BOOKS AND COOKBOOKS FROM YOUR GRANDMOTHER, OR WAS IT YOUR GREAT GRANDMOTHER?

FROM MY GRAND- GRANDMOTHER.

[SPEAKS SPANISH] GRAND-GRANDMOTHER.

SO YOUR GREAT GRANDMOTHER.

THIS IS SUCH A TREASURE.

[SPEAKS SPANISH] [SPEAKS SPANISH] PATI: I LOVE READING ABOUT OLD MENUS AND OLD RECIPES, THE WAY THAT PEOPLE USED TO TALK ABOUT FOOD.

LIKE, A PESO WORTH OF... UH-HUH.

OR A HANDFUL OF.

UH-HUH.

WHAT DOES HAVING THIS MEAN TO YOU?

[SPEAKS SPANISH] OK, THE CRAB IS GOING IN.

OK, SO THIS IS THE FAMOUS RECADO NEGRO.

UH-HUH.

[BOTH SPEAKING SPANISH] OK, AND THIS IS MADE WITH TOASTED CHILES... UH-HUH.

THAT HAVE BEEN TOASTED UNTIL COMPLETELY BLACKENED.

SI, COMPLETELY BLACKENED.

[SPEAKS SPANISH] [SPEAKS SPANISH] PATI, VOICE-OVER: WE TRANSFER THE SOFRITO AND RECADO NEGRO TO THE BLENDER AND ADD A TABLESPOON OF ACHIOTE PASTE TO THE MIX.

WE ADD THE SAUCE TO THE SOFRITO AND CRAB MIX AND COOK DOWN THE REST.

PEPE: GUAPO.

AH!

GUAPO.

[SPEAKS SPANISH] PATI, VOICE-OVER: LOLINA HAS CLEANED THE SHELLS THOROUGHLY.

WE NOW STUFF THEM WITH THE SEASONED CRAB MIXTURE.

SO VERY WELL STUFFED.

[BOTH SPEAK SPANISH] OK. [SPEAKS SPANISH] OK. PEPE: GUAPO.

GUAPO.

PATI: THIS IS VERY UNIQUE TAKE ON THE APPROACH TO COOKING.

AND NOW IT'S GOING TO COOK COVERED FOR 20 MINUTES.

POR FAVOR, SI.

OK. PATI: YOU WILL MEET CHEFS THAT ARE TRYING TO BREAK THE NEXT WALL, TO DO SOMETHING NEW, TO INNOVATE, BUT LOLINA, SHE WANTS TO UNEARTH THE PAST.

ESTA LISTO.

[LOLINA SPEAKING SPANISH] [PEPE YELLING] HA HA HA!

[BIRDS SQUAWKING] MMM.

[SPEAKS SPANISH] THANK YOU TO YOU FOR INVITING ME.

YOU'RE THE ONE WHO INVITED ME.

HA HA HA!

HA HA HA!

[SPEAKS SPANISH] THIS IS YOUR HOUSE WHENEVER YOU WANT TO COME BACK.

YOU MADE ME FEEL AT HOME, AND GRACIAS.

[SPEAKS SPANISH] PATI, VOICE-OVER: YOU KNOW WHAT I LOVE TO DO AFTER A GOOD MEAL WHENEVER I'M IN A CITY FOR THE FIRST TIME?

GO FOR A WALK, PREFERABLY WITH SOMEONE WHO LIVES THERE.

MEET ERIC, LIFELONG RESIDENT, LOCAL KNOWER OF ALL THINGS CAMPECHE, AND ALL AROUND GREAT WALKER.

PATI: SUCH AN IMPRESSIVE FORT.

WHO BUILT THAT, AND WHAT WERE THEY PROTECTING?

THIS WAS BUILT BY THE PEOPLE OF CAMPECHE.

IT WAS THE MOST IMPORTANT FORT IN THE YUCATAN PENINSULA AND THE SECOND MOST IMPORTANT IN THE GULF OF MEXICO DURING THE COLONIAL TIMES.

PATI, VOICE-OVER: CAMPECHE HAS SUCH A UNIQUE HISTORY, BUT LET'S JUST LET ERIC TELL US ABOUT IT.

TAKE ME TO THE PIRATES, BECAUSE I THINK THE MOST PIRATE STORIES THAT I HAVE HEARD ARE FROM CAMPECHE, AND I DON'T THINK MANY PEOPLE KNOW.

PIRATES HERE IS NOT THE SAME AS YOUR SEE IN THE CARIBBEAN.

THIS IS SOMETHING THAT STARTED BEFORE.

WHEN THE NEW LANDS WERE DISCOVERED BY THE SPANIARDS, FRANCE, ENGLAND STARTED SPONSORING SAILORS COMING TO AMERICA.

THEY COULD ATTACK EVERY SPANISH POSITION, AND THEY WERE SPONSORED BY THOSE KINGDOMS.

SO THOSE PIRATES WERE, LIKE, SPONSORED BY THOSE DIFFERENT GOVERNMENTS?

RIGHT.

RIGHT, WHEN WE TALK ABOUT, FOR EXAMPLE, FRANCIS DRAKE...

RIGHT.

FOR US, HE WAS A PIRATE, RIGHT.

BUT FOR THE ENGLISH, HE WAS A HERO.

PATI, VOICE-OVER: THE CITY OF CAMPECHE WAS FOUNDED BY THE SPANISH GOVERNMENT IN 1540, BUT IT WASN'T FORTIFIED UNTIL THE LATE 1600s.

SO FOR OVER 100 YEARS, THE PEOPLE OF CAMPECHE WERE ATTACKED, PILLAGED, PLUNDERED, ALL THE USUAL PIRATE SHENANIGANS, BY THE MOST POWERFUL COUNTRIES IN EUROPE.

THEN WE HAVE THIS.

THIS WAS USED TO THROW BURNING OIL AND STONES.

PATI, VOICE-OVER: ERIC'S STORIES MAKE IT EASY TO IMAGINE LIFE IN THE TIME OF PIRATES.

WE CONTINUE OUR WALKING TOUR THROUGH THE CITY OF CAMPECHE, AND IT'S FASCINATING TO SEE IT THROUGH THE EYES OF A HISTORIAN LIKE ERIC, BUT I MUST SAY, AS A CHEF, I TEND TO SEE THINGS, WELL, AS CHEF.

A CITY WITH A TRUE PIRATE HISTORY YOU KNOW IS GOING TO HAVE SOME REALLY GOOD STORIES, AND YOU KNOW IT'S GOING TO HAVE PHENOMENAL GASTRONOMY.

THE PIRATES WERE EXPERTS AT TRADING AND BRINGING AND TAKING.

JUST IMAGINE THE EXCHANGE OF INGREDIENTS AND RECIPES.

IN FACT, IN MEXICO, THE WORD "CAMPECHANO" REFERS TO MIXING THINGS.

AT LA PIGUA, RECIPES HONOR THE TRADITIONS OF CAMPECHE, EXECUTED IN A VERY UPDATED, BEAUTIFUL WAY.

LA PIGUA IS NOT A RESTAURANT.

LA PIGUA IS AN INSTITUTION IN THE CITY OF CAMPECHE, AND EVERYBODY THAT HAS GONE TO CAMPECHE KNOWS IT.

I SIT DOWN WITH FRANCIS, THE OWNER OF LA PIGUA AND A LEGEND IN HIS OWN RIGHT.

FRANCIS, I'M SO HAPPY TO BE HERE.

[SPEAKS SPANISH] PATI, VOICE-OVER: AS A LONG-TIME CHEF AND RESTAURATEUR, HE'S A PROUD AMBASSADOR FOR THE CUISINE OF HIS CITY.

HOW DID YOU GET INTO COOKING?

[SPEAKS SPANISH] NO.

[SPEAKS SPANISH] SO PEOPLE THOUGHT THAT PIRATES WOULD STEAL THEIR WOMEN, SO IT WAS THE MEN WHO WOULD GO TO THE MARKET TO COOK.

SO THEY FELL IN LOVE WITH THE INGREDIENTS, AND THEN THEY GOT INTO COOKING?

SI.

THAT IS ABSOLUTELY FASCINATING, OK. PATI, VOICE-OVER: WHILE I SIT WITH FRANCIS, EXECUTIVE CHEF CARLOS CANUL MAKES A FEW OF THE CITY'S STAPLES.

FRESH LOCAL OCTOPUS THAT'S FIRST GRILLED THEN SAUTEED WITH OIL, ALMONDS, SALT, AND GUAJILLO CHILES.

AND ONE OF THE MOST CELEBRATED RECIPES IS PESCADO IN SALSA VERDE, WHICH IS FRESH FISH, FIRST MARINATED IN GARLIC, SALT, PEPPER, AND LIME JUICE, THEN IT'S GRILLED AND TOPPED WITH A SALSA VERDE MADE FROM OLIVE OIL, SALT, BITTER ORANGE, AND CILANTRO.

MMM.

THIS IS RIDICULOUS.

[SPEAKS SPANISH] PATI, VOICE-OVER: THE FISH IS SO FLAKY AND TENDER, AND THE SAUCE IS SILKY, SMOOTH, SO SIMPLE AND CLASSIC.

THIS IS INCREDIBLE, SO I'LL KEEP ON EATING.

IT'S JUST MY INTRODUCTION TO CAMPECHE, AND I CAN'T THINK OF A BETTER ONE.

[SPEAKS SPANISH] GRACIAS.

GRACIAS.

GRACIAS, FRANCIS.

PATI, VOICE-OVER: FRANCIS' GREAT SENSE OF HOSPITALITY AND OPEN HEARTEDNESS WAS SOMETHING I FELT EVERYWHERE IN THE CITY OF CAMPECHE AND IN ITS PEOPLE.

I'D LOVE TO BRING MY BOYS HERE SO THAT THEY CAN EXPERIENCE THE SAME THING.

PATI: CAMPECHE IS SUCH A BEAUTIFUL CITY, AND IT SITS RIGHT ON THE WATER, AND WHENEVER I THINK ABOUT A BEACH IN MEXICO, I CAN'T HELP BUT THINK OF CEVICHE.

NOW, I'M GOING TO SHOW YOU HOW TO MAKE THE BEST EVER CEVICHE.

NO, REALLY, IT'S MY FAVORITE CEVICHE.

IT IS SO GOOD THAT I EVEN CALLED IT TO DIE FOR CEVICHE.

I KNOW WHAT YOU'RE THINKING, BUT WAIT UNTIL YOU TRY IT.

I HAVE HERE SOME FRESH RED SNAPPER, AND THIS IS MY FAVORITE FISH TO MAKE CEVICHE.

YOU COULD ACTUALLY SAY THAT MY PRESENT CAREER BEGAN BECAUSE OF CEVICHE.

I WAS WORKING IN A POLICY RESEARCH CENTER, AND AT THAT TIME, I HAD A PERUVIAN COLLEAGUE, WHO SAID, "YOU KNOW, PERU HAS THE BEST EVER CEVICHE."

SO I SAID, "UH-UH.

"IT'S MEXICO, OF COURSE.

MEXICO IS THE KING OF CEVICHE."

SO WHAT HAPPENED WAS, I DIVE INTO CEVICHE, AND I WAS SO PASSIONATE ABOUT THAT RESEARCH, I REALIZED THAT'S WHAT I NEEDED TO DO, AND THAT'S WHAT I'M GOING TO MAKE FOR YOU TODAY.

SO WE HAVE THE RED SNAPPER THAT IS SO FRESH AND SO TENDER, AND THAT'S HOW YOU WANT TO GET IT FROM YOUR FISHMONGER.

ALWAYS DEMAND FOR FRESH FISH FOR CEVICHE.

YOU DON'T WANT TO USE FROZEN.

YOU DON'T WANT TO USE THAWED.

SO WHAT I'M GOING TO MAKE NOW IS THE CITRUS MARINADE.

IT'S CALLED LECHE DE TIGRE.

I'M GOING TO USE 3 QUARTER CUPS OF FRESHLY SQUEEZED ORANGE JUICE, AND THEN I'M GOING TO USE 3 QUARTER CUPS OF LIME JUICE.

AND WHAT I LIKE TO ADD IS SOME FRESH CELERY.

I'M ADDING THE LEAVES AND ALL, AND THEN I'M GOING TO ADD ONE FRESH JALAPENO.

HOW CRUNCHY IS THAT?

FORGET ABOUT POTATO CHIPS.

JUST BITE INTO A JALAPENO.

AND THEN I'M ADDING ABOUT A HALF A CUP OF CHOPPED RED ONION, A QUARTER OF THAT HALF A CUP OF RED ONION IN THERE.

I'M GOING TO FINALLY CHOP THIS ONE, BECAUSE THIS IS GOING TO GO AS A GARNISH.

NOW I'M GOING TO CHOP SOME CILANTRO.

I THINK THE BATTLE BETWEEN PERU AND MEXICO THAT RELATE TO CEVICHE IS A STRONG ONE, AND AFTER ALL MY RESEARCH, I CAME TO THE CONCLUSION THAT WHO KNOWS WHO GOT TO CEVICHE FIRST, BUT BOTH CEVICHES ARE INCREDIBLE, AND THIS ONE IS TO DIE FOR.

I'M ADDING ABOUT A QUARTER CUP OF CILANTRO HERE INTO THE BLENDER, ABOUT A QUARTER CUP OF GOOD OLIVE OIL, A TEASPOON OF SALT.

I'M GOING TO PUREE IT UNTIL SMOOTH.

AND WE ARE GOING TO LET THIS SIT AND MARINADE ANYWHERE FROM 25 TO 30 MINUTES ROOM TEMPERATURE.

IF YOU WANT TO DO IT LONGER THAN THAT, JUST COVER IT AND REFRIGERATE IT.

UP TO 24 HOURS IS FINE.

IT'S GOING TO SEASON THE FISH, AND IT'S ALSO GOING TO COLD COOK IT.

ANOTHER OF MY FAVORITE SEAFOOD DISHES AND SO SIMPLE TO MAKE: COCONUT SHRIMP.

WE'RE GOING TO MAKE A MANGO HABANERO SAUCE TO GO WITH THIS COCONUT SHRIMP.

ALL I'M GOING TO DO-- OF COURSE, I'M GOING TO USE MY BLENDER AGAIN.

SO I'M ADDING A HALF OF A WHITE ONION.

JUST CHOPPING THESE CARROTS INTO SMALLER PIECES TO MAKE IT EASIER FOR MY BLENDER, THOUGH SHE COULD TAKE IT.

AND THEN I'M GOING TO ADD TWO RIPE MANGOES.

I LOVE USING THESE MANGOES.

IN MEXICO, WE CALL THEM ATAULFO.

THEY'RE ALSO KNOWN AS CHAMPAGNE MANGOES.

SO I'M CUTTING THE SIDES, AND THEN I MAKE LINES LIKE THESE.

THEN I GO LIKE THAT.

WE'RE GOING TO PUREE THIS UNTIL COMPLETELY SMOOTH.

NOW I'M ADDING HALF A CUP OF WATER SO IT WILL BLEND AND PUREE EASILY, AND I'M ADDING A TEASPOON OF SALT.

GOING TO ADD TWO HABANEROS IN THERE, WHOLE.

YOU CAN SEE THE SPECKS OF HABANERO.

I'M GOING TO TURN THE HEAT TO MEDIUM, ADD ALL OF THIS SAUCE IN HERE.

I'M GOING TO ADD HALF A CUP OF WHITE DISTILLED VINEGAR AND ABOUT A TABLESPOON OF AGAVE SYRUP.

I'M GOING TO LET THESE COOK DOWN FOR ABOUT 20 TO 25 MINUTES.

IT'S GOING TO BE THICKER, IT'S GOING TO BE RICHER, AND IT'S GOING TO BE THE PERFECT DIPPING SAUCE.

YOU WANT TO GET THE MOST GIGANTIC, PLUMP, AND CHUBBY SHRIMP THAT YOU CAN GET FOR THIS RECIPE.

THEY'RE GOING TO BE COVERED IN THIS IRRESISTIBLE CRISP COCONUT COATING, AND YOU WANT TO HAVE SOMETHING REALLY NICE TO BITE INTO, AND YOU WANT THE SHRIMP TO HAVE THE TAIL ON, BECAUSE IT LOOKS SO CHARMING AND BEAUTIFUL AND SO DRESSED.

COATING THE SHRIMP FIRST IN A LITTLE BIT OF FLOUR JUST LIKE THAT AND SHAKE IT.

COAT IT IN THE EGG, AND THEN YOU WANT TO MIX THE SWEETENED COCONUT WITH THE UNSWEETENED COCONUT FLAKES WITH THE CORNFLAKE MIXTURE OR BREADING AND A TEASPOON OF SALT.

MY SHRIMP IS WAITING.

AND THEN HERE YOU DO IT VERY LIGHTLY.

COAT IT, PAT IT.

SO JUST GENTLY DROP THEM.

MY OIL NEEDS TO BE AT 350.

IT'S ABOUT ONE TO TWO MINUTES PER SIDE.

SO THIS IS READY.

SO THE SAUCE COOKED DOWN, AND YOU CAN SEE HOW THICK IT IS NOW, AND I PICKED ONE.

YOU CAN SEE THE PIECES OF COCONUT IN THE BREADING, SUPER CRISP.

DIP IT.

MMM.

MMM.

MMM.

THE SAUCE IS HOT IN A REALLY GOOD WAY.

IT'S SWEET.

IT'S VERY THICK.

IT'S VERY TEXTURED.

THE BITE OF COCONUT, THE CHEWY, SWEETENED ONE AND THEN THE CRISP CORNFLAKE.

THIS IS BETTER THAN I REMEMBER IT.

THE CEVICHE HAS BEEN MARINATING FOR ABOUT A HALF HOUR.

AND NOW I'M GOING TO ADD SOME RIPE DICED MANGO, SOME RIPE DICED AVOCADO, AND THEN I HAVE TWO DICED TOMATILLOS.

THEY ARE SO TART.

MMM, MMM, MMM.

VERY SPONGY, ACIDIC.

AND THEN WE'RE GOING TO ADD SOME OF THE RED ONION AND CILANTRO THAT I HAVE CHOPPED.

TO TOP IT OFF, SOME CACAO NIBS.

MIX IT ALL IN.

THIS IS MY FAVORITE CEVICHE OF ALL TIME.

AND THEN I'M ADDING JUST CORN TORTILLAS.

MMM.

WHEN YOU'RE BITING, YOU GET SOME OF THAT VERY FLAVORFUL LECHE DE TIGRE, AND YOU GET THE VERY SOFT FISH THAT EVEN THOUGH IT HAS COOKED IN THE MARINADE, IT'S JUST VERY TENDER AND FEELS VERY FRESH.

THE COCONUT SHRIMP WITH THE MANGO HABANERO SAUCE AND THIS CEVICHE IS MY TRIBUTE TO THE CITY OF CAMPECHE, AND THIS CEVICHE IS REALLY TO DIE FOR.

TOTALLY WORTH A CAREER CHANGE.

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

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

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

ALL THE WHIRLING COLORS OF A CULTURE, THE CRYSTAL BLUE OF MAYAN POOLS, AND OF GETTING CLOSER TO THE HEART OF THINGS.

IT'S A FEELING.

YUCATAN: LIVE IT TO BELIEVE IT.

MALE ANNOUNCER: LA MORENA CHILES AND SAUCES: AUTHENTIC MEXICAN FLAVOR.

FEMALE ANNOUNCER: INTRODUCING FUD CAMPIRANO MEXICAN CHEESES WITH RESEALABLE PACKAGING.

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.