PATI: TODAY, WE HIT THE BEACH IN ONE OF MEXICO'S MOST POPULAR DESTINATIONS.

WHOA!

DID YOU SEE?

WE EXPLORE CANCUN'S EXCITING CULINARY SCENE... QUE RICO.

AND OF COURSE, THAT CRYSTAL-BLUE WATER.

OY, WOW.

THEN BACK IN MY KITCHEN WITH MY SISTER ALISA, MY VISIT TO CANCUN INSPIRES US TO MAKE SHRIMP ROLLS WITH PEPITAS CILANTRO PESTO, GRILLED POTATO AND RADICCHIO SALAD, AND WE FINISH IT OFF WITH GRILLED PINEAPPLE WITH VANILLA MINT SYRUP.

ALISA: WE HAVE TO TAKE ALL THE VEIN.

NO!

BECAUSE NOT EVERYBODY LIKES IT SPICY.

BUT WE LIKE IT SPICY.

I DON'T EAT IT SO SPICY.

I MEAN, I LIKE THE KICK OF THE CHILE.

[LAUGHTER] 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...

THE MINISTRY OF AGRICULTURE, LIVESTOCK, RURAL DEVELOPMENT, FISHERIES, AND FOOD... MEXBEST... AND...

THE NATIONAL AGRICULTURAL COUNCIL.

WOMAN: FUD BRAND MEATS, WITH TRADITIONAL MEXICAN FLAVOR.

MAN: LA MORENA CHILES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

WOMAN: 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.

PATI: MEXICO IS A COUNTRY FILLED WITH CITIES THAT HAVE EXISTED FOR CENTURIES, IF NOT MILLENNIA.

AND THEN THERE IS CANCUN.

BORN JUST 50 YEARS AGO AS A TOURIST DESTINATION, CANCUN IS BURSTING WITH NEW ENERGY AND EXCITING IDEAS.

ENTERTAINING TOURISTS FROM ALL OVER THE WORLD, SHOWCASING ALL THE INGENUITY THAT IS MODERN MEXICO.

CANCUN SITS ON THE SOUTHEAST COAST OF MEXICO.

IT IS THE MEXICAN CARIBBEAN.

IT'S A GOOD PLACE TO LAND, IT'S A GOOD PLACE TO TRAVEL FROM, AND IT'S A GREAT PLACE TO VACATION THERE.

I HAVEN'T BEEN IN MORE THAN 30 YEARS, AND I'M REALLY LOOKING FORWARD TO WHAT I'M GOING TO FIND.

IT IS INCREDIBLE HOW MUCH HAS CHANGED.

WITH THE GIGANTIC HOTELS, TOP BRAND SHOPPING, AND 5 STAR RESTAURANTS, CANCUN IS THE PERFECT VACATION SPOT.

THE COLOR OF THE WATER--NO, THE COLORS OF THE WATER.

LOOK AT ALL THE SHADES OF BLUE.

AND THE SAND UNDER MY FEET.

SO WARM.

IT'S THESE GORGEOUS BEACHES THAT DRAW MILLIONS TO CANCUN.

AND IT WAS THESE GORGEOUS BEACHES THAT INSPIRED THE VISION TO BUILD CANCUN IN THE FIRST PLACE.

BUT THERE IS A STORY BEHIND THE BUILDING OF THE CITY.

THAT'S WHAT LEADS ME HERE TO THE CRAB HOUSE.

SO, WHEN-- WHEN WAS CANCUN BORN?

CANCUN WAS BORN IN 1970.

THE YOUNGEST TOWN IN ALL MEXICO.

IN THAT TIME, WE DON'T HAVE ANY RESTAURANT OR DISCOTHEQUE OR SHOPPING, AND THE PEOPLE WHO CAME AT THE BEGINNING WAS RICH PEOPLE.

AND THEN START TO GROWING THE BIG HOTELS, THE TIMESHARING, THE SPRING BREAKERS, AND EVERYTHING WAS CHANGED.

PATI: LONGTIME RESIDENT ALBERTO GARCIA IS THE OWNER OF THE VERY POPULAR SEAFOOD RESTAURANT THE CRAB HOUSE.

HE HAS A LOT OF KNOWLEDGE TO SHARE ABOUT CANCUN.

I HAVE 30 YEARS MORE OR LESS HERE, BUT THAT WAS A LITTLE TOWN.

ALL THE PEOPLE WAS FRIEND.

YOU MAKE A-- A BUSINESS WITHOUT MONEY.

SO, WE'RE TALKING ABOUT 100,000 PEOPLE WHEN YOU STARTED.

NOW WE ARE CLOSE TO A MILLION RIGHT NOW.

HERE WE HAVE RUINS, WE HAVE BEAUTIFUL BEACHES, WE HAVE PEOPLE LOOKING FOR INVESTMENT.

IT SEEMS LIKE A LAS VEGAS, A LITTLE BIT, BUT ON THE BEACH.

YEAH.

RIGHT NOW, THEY HAVE SHOWS THAT, THE SAME TIME THAT IN LAS VEGAS.

WE HAVE CONCERT FROM [INDISTINCT].

THE BEGINNING, IF YOU WANT TO FLY TO CANCUN, YOU GOTTA FLY TO MERIDA AND THEN TO CANCUN.

RIGHT NOW, CANCUN IS THE FIRST AIRPORT FOR INTERNATIONAL FLIGHTS.

SO, IT'S GROWING THAT MUCH.

YES.

PATI: CANCUN IS A VERY NEW CITY, AND AS SUCH, IT'S CREATING AND DEFINING ITS GASTRONOMIC PERSONA.

ALBERTO HAS ORDERED FOR US A BEAUTIFUL SHRIMP AGUACHILE, AND IT HAS CUCUMBER, CILANTRO, AND RED ONION.

IT'S WONDERFULLY FRESH AND VERY DELICIOUS.

[BOTH SPEAKING SPANISH] EVEN THE YOUNG PEOPLE IN THE UNIVERSITY, THEY MAKE INVESTIGATION AND EVERYTHING TO TRY TO FIND A LOCAL DISHES AND TRY TO MAKE A TRADITION FOR CANCUN.

YEAH?

BUT IT'S SORT OF IRONIC IN A GREAT WAY THAT PEOPLE HERE IN A COUNTRY THAT HAS SO MUCH HISTORY HAVE THE OPPORTUNITY TO BUILD AN IDENTITY.

YEAH.

PATI: AND THAT IDENTITY IS AN INTERNATIONAL CUISINE THAT IS BUILT FROM A FOUNDATION OF YUCATECAN DISHES AND INGREDIENTS.

CRAB HOUSE CHEF HENRIQUETTE CABRERA HAS GRACIOUSLY INVITED ME TO HELP HER MAKE ONE OF HER SIGNATURE DISHES.

EVERY TIME I GO INTO A RESTAURANT OR A NEW PLACE AND I SEE A WOMAN CHEF, I GET SO HAPPY!

THANK YOU VERY MUCH.

IT'S A PLEASURE COOK FOR YOU.

YES!

WHAT ARE WE MAKING FIRST?

MAKING FIRST THE WONTON ALASKA.

THAT'S SOMETHING YOU CAME UP WITH WHEN YOU MOVED TO CANCUN?

YES.

OK.

SO, YOU HAVE ALASKA KING CRAB.

ALASKA KING CRAB.

THE STAR OF THE DISH.

WE START BY MAKING A VINAIGRETTE WITH SOME CHOPPED PARSLEY, RED ONION, AND SOME BEAUTIFUL CHERRY TOMATOES.

AND, A SURPRISE FOR ME, BLACK SESAME SEEDS.

THEY HAVE SUCH A DIFFERENT FLAVOR THAN-- YES, [INDISTINCT].

HOW WOULD YOU DESCRIBE THE FOOD OF CANCUN?

BECAUSE YOU KNOW, IN MEXICO, WE HAVE SO MANY DIFFERENT REGIONAL CUISINES.

YES.

THE KITCHEN IN CANCUN IS VERY IMPORTANT.

THE PEOPLE IS LOCAL AND THE FRESH CATCH OF THE DAY.

SO, YOU GET INSPIRED WITH WHAT THEY BRING YOU IN THE MORNING.

IN THE MORNING.

PATI: NEXT, HENRIQUETTE MIXES FRESH WHIPPED CREAM WITH SOME BLEU CHEESE, GOAT CHEESE, AND SALT.

THEN SHE ADDS THE CRAB.

HOW DID YOU COME UP WITH THIS DISH?

MANY THINGS INSPIRED.

MANY THINGS.

MY KIDS.

YEAH.

AND MY PEOPLE.

MY PEOPLE IS WORK HERE.

YEAH.

IT'S VERY IMPORTANT FOR ME.

PATI: IT'S LAYER AFTER LAYER OF CRISPY WONTON AND CREAMY CRAB, BABY SPINACH, AND THE VINAIGRETTE.

IT'S LIKE A VERY SOPHISTICATED KING CRAB SANDWICH.

YES.

PATI: BEFORE WE ARE FINISHED, CHEF HENRIQUETTE ADDS DROPS OF HIBISCUS SAUCE, MANGO SAUCE, AND THE MEXICAN TRADITIONAL, CHILE CHIPOTLE SAUCE.

MM.

SO, FOR EVERYONE IT'S A LITTLE SPICY.

YOU'RE RIGHT.

OOH.

CRUNCH.

VERY CRUNCH.

YOU TELL ME.

DELICIOUS?

MM-HMM!

WE PRESENT YOU A WONTON ALASKA.

WHEN YOU THINK ABOUT IT, MOST PLACES IN MEXICO HAVE CENTURIES AND CENTURIES AND CENTURIES, AND CANCUN HAS JUST BETWEEN 40 AND 50 YEARS OF HISTORY.

A CITY THAT WAS BUILT WITH SUCH SPEED AND TO SUCH DEGREE WITH SUCH A RATE OF GROWTH, THE PEOPLE LIVING IN THERE ARE IN A CONSTANTLY CHANGING ENVIRONMENT.

AND THE FOOD SCENE IN CANCUN IS CONSTANTLY EVOLVING AND ALWAYS PUSHING THE LIMITS.

YOU CAN FIND A WIDE RANGE OF FOODS, FROM AMAZING TACOS, ALSO VERY TRADITIONAL FOOD FROM THE YUCATAN PENINSULA.

BUT YOU CAN ALSO FIND REALLY MODERN AND UPSCALE TAKES.

GOOD MORNING.

HOLA.

CRISTIAN MORALES IS ONE OF THE TOP CHEFS IN CANCUN AND HE IS NOT MEXICAN.

HE IS ARGENTINEAN.

BUT HE FELL IN LOVE WITH MEXICAN FOOD, AND DECIDED TO COME TO CANCUN TO SHOWCASE WHAT HE SEES AS THE BEST OF MEXICO.

IT'S A RESTAURANTE.

CHEF CRISTIAN MORALES.

CHEF CRISTIAN MORALES.

I AM.

PLEASE.

OY, WOW!

SO, THIS IS YOUR HOME.

YEAH, THIS IS MY HOME.

YOU LIVE HERE.

I LIVE HERE, IN THE THIRD FLOOR, OK. AND WORK HERE.

HA HA!

CASA DE CRISTIAN MORALES REALLY IS LA CASA DE CRISTIAN MORALES.

MORALES: ON THE SECOND FLOOR, WE HAVE THE ROOMS FOR DINNER, [INDISTINCT], FOR THE WINE ROOMS.

AND THEN HERE'S THE RESTAURANT.

YEAH.

HERE ON THE PATIO IS POSSIBLE.

AND IT FEELS VERY HACIENDA.

THIS WAS YOUR PLAN-- HACIENDA?

WELL, THIS IS THE SAME TO THE HOUSE FROM--FROM YUCATAN, FROM MERIDA.

SO, YOU LIVE, YOU CATER, YOUR RESTAURANT, AND IT'S ALSO A GALLERY.

I SEE BEAUTIFUL PAINTINGS.

[SPEAKING SPANISH] SUPER.

WHAT ARE WE MAKING FIRST.

NOW IS THE SALAD.

IT'S WITH A CASTACAN, OR THE PORK BELLY.

PATI: CHRISTIAN IS GOING TO MAKE A COLD SALAD WITH CASTACAN, FRIED PORK BELLY, AS THE MAIN INGREDIENT.

SO, DICE?

YOU DECIDE.

I DECIDE THE SIZE?

OK.

SO, YOU'VE TAKEN THE TRADITIONAL NAME OF A RECIPE-- YOU KNOW SALPICON IS A COMMON DISH IN MEXICO MADE WITH MEAT OR WITH CHICKEN, BUT IT'S A COLD SALAD LIKE A MEXICAN NICOISE.

...A SPANISH SALAD.

PATI: FOR THE SALAD BASE WE ADD CORN, PEAS, SOME OF THE CHOPPED PORK BELLY, AND TOMATOES.

YOU WERE TELLING ME YOU LIVED IN MANY DIFFERENT COUNTRIES.

YES, I LIVE IN 14 COUNTRIES AROUND THE WORLD.

14 COUNTRIES.

YES.

BECAUSE I STUDIED IN BARCELONA IN SPAIN.

AND THEN, OK, SINCE YOU'RE... AND THEN I GO TO WORKING TO PARIS, LYON, MONTPELLIER.

AND I LIVING IN ROMA, ITALY.

REALLY?

EVERYWHERE.

YOU ARE LIKE A NOMAD.

[LAUGHTER] PATI: WE SQUEEZE SOME LIME JUICE INTO THE MIX ALONG WITH SOME CHILE TAJIN.

MIX OF DRIED CHILES, SALT, AND IT TASTES A LITTLE BIT SWEET, TOO.

NOW WE PLATE THE SALAD WITH THE CASTACAN...

I LOVE PORK BELLY.

WHEN IT'S HOT, YOU FEEL LIKE EATING A COLD SALAD, BUT YOU WANT THE PROTEIN AND THE VEGETABLES.

OH, THAT'S PRETTY.

AND THEN DRESS IT WITH A CILANTRO PESTO DRESSING.

MMM.

MMM.

IT'S REALLY GOOD.

HA HA!

IT'S...SO LIKE A MEXICAN-STYLE NICOISE, AS ALL THE SALPICON SALADS ARE, BUT WITH THE CASTACAN, WITH THE PORK BELLY, IT'S LIKE [SPEAKING SPANISH].

CHRISTIAN HAS ALSO PREPARED A BEAUTIFUL DISH OF YUCATAN-STYLE KIBE, WHICH WAS DELICIOUS, AND IT WAS A HIT WITH THE CREW.

YOU LIKE?

[LAUGHTER] PLEASE.

YOU TASTE.

HIS FOOD IS GREAT FOR SNACKING ON AND SHARING AND SOCIALIZING WITH, AND CANCUN IS A LOT ABOUT SOCIALIZING.

CRISTIAN: GOOD?

QUE RICO.

[LAUGHTER] MORE RICO.

SO, AFTER MOVING AROUND SO MUCH, YOU'RE FINALLY SETTLED IN CANCUN.

YEAH.

HA HA!

AND YOU FEEL AT HOME HERE.

YES.

MAYBE IN THE NEXT YEAR I WILL HAVE THE SPECIAL BOOK ON MY TRAVELS, ON MY--IS MORE LIFE.

[LAUGHS] BEAUTIFUL!

THANK YOU FOR SHARING YOUR FOOD.

[BOTH SPEAKING SPANISH] [LAUGHTER] PATI: WHAT'S IT WITH CANCUN?

MEXICANS GO TO CANCUN.

FOREIGNERS GO TO CANCUN.

IT'S ONE OF THE BIGGEST DESTINATIONS.

SO, WHEN YOU GET THERE, YOU REALIZE THERE REALLY IS A LOT GOING ON, AND THERE'S A REASON WHY THEY DECIDED TO BUILD AN ENTIRE CITY FROM SCRATCH IN THAT LOCATION.

PATI: YOU COULD GO ANYWHERE.

YOU COULD MOVE ANYWHERE.

YOU'VE LIVED IN MANY PLACES.

LIKE, WHAT WOULD YOU SAY IS THE MAIN REASON THAT YOU DECIDE TO STAY IN CANCUN?

THE PLACE IS BEAUTIFUL.

YOU DON'T FEEL IT'S WORK IF YOU DO WHAT YOU LIKE.

OF COURSE!

THE PENINSULA HAD SO MUCH TO OFFER.

YOU GET CHARMING COLONIAL CITIES AND YOU GET THE BEAUTIFUL BEACHES AND YOU GET SO MUCH HISTORY AND YOU GET AMAZING FOOD.

AND AT THE SAME TIME, GOING TO A PLACE LIKE CANCUN, IT OFFERS A NEW PERSPECTIVE, BECAUSE IT GIVES YOU A NEW CITY THAT WAS BUILT FROM SCRATCH OUT OF THE RESOURCEFULNESS OF PEOPLE THAT HAD A VISION AND IT'S BOOMED.

IT NEVER CEASES TO AMAZE ME HOW MUCH I THINK I KNOW, BUT WHEN I COME DOWN HERE, IT'S HOW LITTLE I KNOW.

I FEEL SO LUCKY THAT I GET TO PLAN A NEW REGION OF MEXICO THAT I WANT TO GO AND VISIT OR REVISIT OR DISCOVER.

IT'S NOT A ONE-NOTE COUNTRY.

IT'S A PLACE THAT YOU CAN COME BACK TO AGAIN AND AGAIN.

IT'S A PRIVILEGE, YOU KNOW?

I LOVE TO SHARE MY COUNTRY WITH EVERYBODY I KNOW AND I DON'T KNOW.

OR I HAVEN'T MET YET.

I'M SO HAPPY TO BE HERE.

I'VE MISSED YOU SO MUCH.

OH!

I'M MAKING RECIPES INSPIRED BY MY VISIT TO CANCUN, AND MY SISTER ALISA, WHO IS A FABULOUS CHEF, IS JOINING ME IN THE KITCHEN TO MAKE HER DELICIOUS SHRIMP ROLLS.

I CAN'T WAIT TO TASTE YOUR SHRIMP ROLLS.

SO, I WANT TO SEE HOW YOU MAKE THEM.

IT'S KIND OF LIKE A MEXICAN TAKE ON A LOBSTER ROLL.

WHAT CAN I CHOP FOR YOU?

UM, THE GARLIC.

CILANTRO.

CILANTRO LEAVES.

LIKE, HOW MANY GARLIC CLOVES?

FOR THIS AMOUNT OF SHRIMP, I THINK I WOULD USE JUST THE SMALLEST ONE THAT YOU CAN FIND.

JUST ONE?

YES.

WE'RE GOING TO BE GRILLING THE SHRIMP.

I THINK EVERYTHING THAT [INDISTINCT] CHARRED TASTES SO MUCH BETTER.

REMEMBER PAPI USED TO LOVE GRILLING WHEN WE WENT TO FLORIDA IN THE SUMMER?

I REMEMBER THAT HE USED TO BUY, BECAUSE WE WERE SO MUCH INTO GETTING AMERICAN STUFF, THAT HE USED TO BUY, LIKE, THE BIGGEST HOT DOGS OR HE WOULD JUST GRILL STEAKS.

PATI: COMBINE THE SHRIMP WITH THE GARLIC, CILANTRO, AND A TABLESPOON OF OLIVE OIL.

WE'RE USING BAMBOO SKEWERS THAT HAVE BEEN PRE-SOAKED.

WHEN I WAS HERE IN YOUR FIRST SHOW, I COMMITTED THE CRIME OF SAYING THE WORD "VEGETABLE."

[LAUGHTER] MY [INDISTINCT] BECAUSE OF THAT.

YOU SHOULD SEE MY BOYS.

THEY MAKE FUN OF MY ACCENT.

WHEN I DRIVE, THEY SAY IT GETS WORSE.

[LAUGHTER] PATI: AND NOW WE'RE GOING TO DO THE PUMPKIN PESTO.

I ADDED A LITTLE BIT OF PARSLEY BECAUSE I DON'T WANT SUCH A JUST STRONG FLAVOR.

SO, IT'S LIKE DOUBLE THE CILANTRO FROM THE PARSLEY?

YEAH, I WOULD SAY, LIKE, THE PROPORTIONS ARE TWO TO ONE.

I REMEMBER THAT WHEN WE WERE LITTLE AND YOU WERE TINY, YOU WOULD EAT A WHOLE CHICKEN ALL TO YOURSELF.

WE WERE SURPRISED.

I ALWAYS REMEMBER THAT YOU HAD SUCH AN APPETITE.

AND MAMI WOULD SAY, "ARE YOU NOT STUFFED?"

AND I'D BE LIKE, "WHERE'S DESSERT?"

[LAUGHTER] PATI: THE PARSLEY AND CILANTRO GO INTO THE FOOD PROCESSOR WITH ONE CHOPPED GARLIC CLOVE AND A HALF A CUP OF PUMPKIN SEEDS.

[WHIRRING] AAH!

ADD JUST A LITTLE OLIVE OIL TO START THE PESTO PROCESS.

BEAUTIFUL, BEAUTIFUL GREEN.

STILL A LITTLE BIT OF CRUNCH FROM THE PEPITAS.

YOU WANT TO TASTE SALT?

IT'S NO SALT.

I--I WON'T GO FOR MORE.

MM!

¿BUENO?

I LIKE YOUR PESTO.

I'M SO GLAD.

OK, SO, WE HAVE THE GARLIC, WE HAVE THE PESTO, AND NOW WE'RE GOING TO LIGHTLY PICKLE SOME CHILE PEPPER GARNISH.

WE HAVE TO TAKE ALL THE VEINS.

NO!

BECAUSE NOT EVERYBODY LIKES IT SPICY.

BUT WE LIKE IT SPICY.

WHO'S EATING IT?

I'M--I'M--I DON'T EAT IT SO SPICY.

I MEAN, I LIKE THE KICK OF THE CHILE, BUT I DON'T EAT IT SO SPICY.

OK.

THIS IS YOUR SHRIMP ROLL, SO, WE'RE GONNA DO IT YOUR WAY.

NOW WE'RE GOING TO PUT ALL THE INGREDIENTS IN THIS JAR.

OK, SO, SALT?

YES.

WHY LEMON AND NOT LIME?

I--I DIDN'T WANT IT TO BE SO ACID.

OLIVE OIL?

YEAH.

I THINK YOU HAVE TO HAVE AT LEAST EQUAL AMOUNT OF WHAT YOU HAVE OF LEMON.

YEAH.

SHAKE IT?

SHAKE, SHAKE, SHAKE, SH-SHAKE.

SUPER.

I THINK WE'RE SET!

SINCE YOU ALWAYS LOVE DESSERT, IN HONOR OF MY SISTER THAT I LOVE VERY MUCH, I WANTED TO DO A GRILLED PINEAPPLE YUM.

THAT IS GOING TO BE MARINATED IN A SYRUP THAT HAS MINT AND VANILLA, AND VANILLA ICE CREAM.

SO, YOU SAID EQUAL AMOUNTS WATER AND SUGAR MAKE SIMPLE SYRUP, RIGHT?

EXACTLY.

THE THING ABOUT SIMPLE SYRUP, YOU DON'T WANT IT TO BOIL AND GET VERY THICK.

SO, AS SOON AS YOU SEE THE FIRST STIRS OF BOILING, YOU TURN IT OFF.

PERFECT.

AND THEN WHAT WE'RE GOING TO DO IS WE'RE GOING TO ADD VANILLA AND WE'RE GOING TO ADD THE MINT.

I'M GOING TO ADD THE PODS, WHICH ARE GOING TO ADD A LOT OF FLAVOR, TOO.

OK. ALL OF MY SEEDS, AND THEN I'M JUST GOING TO-- WE DON'T NEED TO CHOP THEM OR ANYTHING, BECAUSE THEY'RE GOING TO WILT.

QUE RICO.

SMELL DELICIOUS.

BUENO.

OK, SO, WE HAVE THE SIMPLE SYRUP.

LET'S CLEAN THE PINEAPPLE.

AND THIS IS, LIKE, PERFECTLY RIPE.

SINCE WE'RE GOING TO BE GRILLING THEM, MM-HMM.

WE'RE GOING TO HAVE THICKER SLICES.

THE SMELLS IN HERE, IT'S, LIKE, SO TROPICAL.

THE PINEAPPLE AND THE MINT AND THE VANILLA.

I THOUGHT 'CAUSE WE'RE GONNA DO YOUR SHRIMP ROLLS AND THEY'RE GONNA GO ON THE GRILL, WHY DON'T WE DO A GRILLED POTATO SALAD AND THEN WE ALSO GRILL SOME RADICCHIO?

YEAH.

SO, I HAVE THE TWO YUKON POTATOES.

I CUT THEM BITE-SIZE.

YOU WANT TO DRIZZLE SOME OIL?

AND THEN A LITTLE BIT OF SALT.

PERFECTO.

AND BLACK PEPPER.

OK, SO, NOW, WE'RE GONNA MAKE A GREAT, LITTLE PACKAGE.

[INDISTINCT] SO THE STEAM DOESN'T COME OUT.

OH, JUST PUT IT IN THE BOTTOM.

HOW LONG DO YOU LEAVE THOSE POTATOES IN THERE FOR?

30 MINUTES.

BUT HALFWAY THROUGH, WE'LL FLIP THEM.

AND THEN I WANT TO CUT THIS INTO 4.

HOW GORGEOUS, NO?

RADICCHIO PEOPLE ARE STARTING TO USE MORE RADICCHIO.

AND I THINK ON THE GRILL IS DELICIOUS.

A LITTLE BIT OIL AS WELL.

AND A LITTLE BIT OF PEPPER, TOO.

PERFECTO.

LISTO.

YEAH?

PERFECT.

WE CAN MAKE THE VINAIGRETTE.

OK, IF YOU WANT TO HELP ME FINELY CHOP THE SHALLOT.

AND I'M GONNA ADD IN HERE A QUARTER OF A CUP OF WHITE WINE VINEGAR, AND THEN DIJON MUSTARD.

I LOVE THE SPICY OF THE MUSTARD.

WHEN I THINK OF GRILLING, I ALWAYS THINK OF, LIKE, THE BEST POTATO SALAD.

YES.

I'M GONNA ADD SOME SALT.

ADD THE SHALLOT IN HERE.

I LOVE FRESH TARRAGON.

MM.

I LOVE THE SMELL.

NOT SUPER-FINE, JUST CHOPPED, SLIGHTLY CHOPPED.

MM-HMM.

I'M GONNA DO MORE OF THE OIL.

IT REMINDS ME OF MAMI'S EGG SALAD, TOO.

REMEMBER THE EGG SALAD?

SHE USED A VINAIGRETTE TO MAKE ARTICHOKES.

SI, AND FOR THE ASPARAGUS.

MM.

[SPEAKING SPANISH] [SPEAKING SPANISH] MM.

BECAUSE WE WANT IT TO BE VINEGARY.

[SIZZLING] SO, I'M GOING TO PUT ALL OF THEM, RIGHT?

YEAH.

IT'LL JUST BE LIKE A MINUTE ON EACH SIDE FOR THE SHRIMP.

AND THEN WE CAN JUST SEASON RIGHT AFTER.

I THINK THEY SHOULD BE ABOUT READY.

LOOK.

YES.

SO, THESE, JUST SO IT DOESN'T STICK, UH-HUH.

I ADD JUST A TINY BIT OF OLIVE OIL.

OK.

THIS GRILLING DOES REMIND ME OF SUMMER, NO, WITH MA AND PA. DO YOU REMEMBER WHEN WE WERE REALLY YOUNG AND WE WENT TO CANCUN WITH PA?

CANCUN USED TO HAVE ONE OR TWO HOTELS.

REMEMBER THAT YOU COULD WALK ON THE BEACH AND IF YOU WALKED AND WALKED, YOU STILL HAD THE WATER UP TO NOT EVEN YOUR KNEES.

I REMEMBER PAPI GRILLING OUTSIDE IN HIS BIKINI, IN HIS BATHING SUIT BIKINI.

HE HAD A SPEEDO.

HE HAD A BATHING SUIT... AND HE WOULD INVITE THE NEIGHBORS.

HE-- [LAUGHS] CHOP THE SHRIMP INTO BITE-SIZE PIECES AND TOSS THEM WITH A DOLLOP OF MAYONNAISE.

BUENO?

MM.

MM.

THIS IS HOW A SHRIMP SHOULD BE COOKED.

ON THE OUTSIDE BROWN OR CHARRED, AND THEN BUT INSIDE, IT IS SO PLUMP.

YOU THINK OUR POTATOES ARE READY?

I THINK THEY ARE.

SO, THEY'RE GOOD?

THEY LOOK BEAUTIFUL.

THIS IS MINE.

THIS IS ME.

MM.

SORRY.

I'M SO HUNGRY.

[LAUGHS] PAT, I'M GOING TO START PREPPING THE SHRIMP ROLLS.

UH-HUH.

SO, YOU WANT TO MARINATE A PINEAPPLE IN THE SYRUP.

OK, SO, I'M GONNA POUR IT ALL ON TOP, HUH?

ALL ON TOP.

I LIKE A LOT OF AVOCADO.

MM-HMM.

THEN I LIKE TO PUT, LIKE, A SMALL AMOUNT... WHY SMALL?

WELL, BECAUSE WE WON'T BE ABLE TO CLOSE IT.

THE PESTO GOES ON TOP.

EVERYTHING YOU MAKE ALWAYS LOOKS GORGEOUS.

THANK YOU.

YOU CAN PUT EXTRA RADICCHIO FOR ME.

I WAS GOING TO SAY, I'M GOING TO PUT EXTRA POTATOES FOR ME [LAUGHTER] AND EXTRA RADICCHIO FOR YOU.

SALUD.

[LAUGHS] SALUD.

MM.

[SPEAKING SPANISH] MMM.

LET ME TRY THE POTATO SALAD.

AND THE RADICCHIO IS SO CHARRED AND BITTER.

YOU HAVE THE MELT-IN- YOUR MOUTH SWEET POTATO, THE BITTER CHARRED RADICCHIO, BUT THEN YOU HAVE ALL THAT'S GOING ON HERE BECAUSE IT'S THE SPICY AND THE PESTO AND THE AVOCADO'S SO SMOOTH.

CREAMY.

AND THEN YOU BITE INTO A LITTLE BIT OF CHILE.

THE SHRIMP IS PLUMP AND JUICY AND IT HAS THAT CHAR OUTSIDE.

THE SMOOTH AVOCADO AND THE--MM.

I LOVE YOU AND I LOVE YOUR FOOD.

AND I LOVE YOU, TOO.

YOU'RE A GREAT EXAMPLE FOR MANY.

NO, REALLY.

[SPEAKING SPANISH] SO, WE'RE READY FOR DESSERT?

SI.

NO?

HA HA!

SINCE IT'S BEEN INFUSED WITH THE VANILLA, THE MINT, EVEN THE PINEAPPLE, WE'RE JUST GOING TO DRESS A LITTLE BIT.

NOW, JUST TO FINISH, WE'LL BE MAYBE JUST A FEW PIECES HERE AND THERE.

YOU DO IT SO PRETTY.

I THINK IT GOES PERFECT AFTER THE SHRIMP ROLL.

MM.

AND I DON'T THINK IT'S GOING TO BE HEAVY.

MM.

AND YOU CAN DO IT IN SO MANY WAYS.

BECAUSE YOU CAN DO IT HOW WE JUST DID IT, OR YOU COULD ALSO HAVE THE ICE CREAM SCOOPED IN A BOWL AND THEN CHOP THE PINEAPPLE.

BUT THEN ALSO YOU'RE THINKING THAT YOU'RE GRILLING AND YOU WANT TO WORK AS LESS AS POSSIBLE AND YOU JUST WANT TO ENJOY BEING OUTSIDE.

IT'S JUST AN EASY WAY OF SERVING SOMETHING QUICKLY AND EASILY.

AND I'M GOING TO MISS YOU.

MM.

♪ DON'T--DON'T YOU WANT ME ♪ ♪ LEAVE ME THIS WAY ♪ BOTH: ♪ DON'T LEAVE ME THIS WAY ♪ [LAUGHTER] JOIN US FOR THE NEXT EDITIONS OF "THE SISTERS WHO CAN COOK BUT CAN'T SING A THING."

EXACTO.

THANK YOU SO MUCH FOR COMING.

FOR RECIPES AND INFORMATION FROM THIS EPISODE AND MORE, VISIT PatiJinich.com AND CONNECT.

FIND ME ON FACEBOOK, TWITTER, INSTAGRAM, AND PINTEREST @PatiJinich.

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

EXPLORATION.

TASTES TO SAVOR.

PLACES TO RELAX... AND PLACES YOU'VE NEVER BEEN.

YUCATAN--LIVE IT TO BELIEVE IT.

MAN: LA MORENA CHILES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

WOMAN: INTRODUCING FUD CAMPIRANO MEXICAN CHEESES WITH RESEALABLE PACKAGING.

MAN: 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.