>> Pati Narrates: Mexican flavors are vivid, zesty and in love with cheese.

And more is better.

Mexicans adore cheese, and Mexico has so many varieties!

In Oaxaca, I visit a cheese-maker who makes the famous Oaxacan cheese in the most traditional way.

>> It's a little salty.

>> And irresistibly chewy.

>> Pati Narrates: In my kitchen, I make a dish that's a winner for each of my 3 boys.

The satisfying Señor breakfast sandwich.

A feisty bacon-cheese dog with avocado relish.

A velvety 3-cheese chicken pasta.

>> I like a lot of cheese.

>> I know you love cheese!

>> Pati Narrates: So when you aim to please, I say, "just add cheese!"

♪ ♪ >> Pati's Mexican Table is made possible by: >> Some things are always there for you.

Like your alarm clock, right on time.

Your parking space.

Seriously?

Girl's night, always there.

And avocados from Mexico.

They're always there because they're fresh all year round.

>> ♪ Avocados from Mexico >> La Costeña, por sabor!

Taste that transcends.

More information at mexicorico.com Over 40 years, bringing authentic Latin American flavors to your table.

Tropical Cheese.

>> The Ministry of Agriculture, Livestock, Rural Development, Fisheries and Food.

Mexbest.

The National Agricultural Council.

♪ epic music plays ♪ >> Today I'm making each of my boys one of their favorite recipes, and all of these recipes have one thing in common: cheese.

So I'm gonna start with a breakfast sandwich that I like to call Señor Breakfast Sandwich.

It is so grand and so delicious.

I have my saucepan set over medium heat, and I'm gonna make a basic béchamel sauce, which I know sounds very sophisticated, but it's very easy.

You're gonna add 2 tablespoons of unsalted butter, and I'm gonna sprinkle on top 2 tablespoons of all-purpose flour, and this is going to create a roux which is the French term for a pasty mixture that helps thicken a sauce.

I can smell the butter actually cooking with the flour because it smells like toast, but you don't want it to smell like burnt toast!

I'm gonna add 1 1/3 cups of milk, I have it over low-medium heat, and the moment that it thickens, you have a béchamel sauce.

Now, you can use a wooden spoon or a whisk.

Lately I've been putting a lot more effort into breakfast because it is one of my son's last year at home.

He's a senior in high school, and just the thought of not having the 3 boys everyday for breakfast was making me already nostalgic.

We've all been benefiting from it, I'm making this sandwich at least twice a week and it has become one of my youngest son's favorite sandwiches.

Okay, so now it's thickening.

I'm gonna add a 1/2 teaspoon of salt, some freshly ground black pepper to taste, a tablespoon of dijon mustard, and 2 tablespoons of chipotle in adobo sauce.

While I'm keeping an eye out on the sauce, I'm gonna slice the bread and I want it nice and thick because I'm making this rich sauce and I want something nice and thick that can hold it.

I wanna keep cooking the sauce until I can see the lines that the whisk leaves behind.

So many things I love about cooking breakfast for the boys.

They leave the house happy and satisfied, and it's something they're looking forward to the night before, which helps with the waking up, which is never easy with 3 boys.

Just a minute more.

I have a buttered baking sheet, and my oven is at 375 degrees.

You can grease it with butter or olive oil.

When the bread toasts, you want it to have flavor all over, so it's gonna have flavor on the bottom too.

The sauce is ready.

You can see the lines that the whisk leaves behind.

I'm gonna add a generous amount of this sauce right on top of the bread.

Now I'm using, for the cheese, the Oaxaca cheese, which we absolutely adore!

It's stringy, mmm, a little salty.

You can cut it and thread it like that, or grate it, which is what I did here.

When the cheese melts, it's going to melt into that chipotle mustard béchamel sauce.

I have some thick slices of ham, and I'm just adding the ham to one of the sides.

I have the oven at 375, and I'm gonna put this in there for 6 - 8 minutes, just until the bread crisps in the bottom and the cheese melts into the sauce.

My timer is set for 7 minutes, and now I have these cute little skillets and I love them because they're tiny, they're non-stick and you can do 2 eggs at a time.

So instead of being deep-fried sunny side up eggs, these have the minimum amount of oil.

So see?

Just a drop.

They're gonna cook the eggs beautifully with the lid on top, it's almost like you're baking the eggs.

I'm gonna crack 2 and 2.

I'm gonna sprinkle some salt on top, and pepper because everything in this sandwich is seasoned.

Because I have them over the lowest possible heat, they're gonna cook for 5 - 6 minutes.

Oh yes!

Ready for breakfast Ju-ju?

>> Uh-huh!

>> A señor breakfast sandwich!

The Mexican version.

Today I gave it super extra sauce.

I put more chipotle.

Go for it!

Avocado?

>>Mhmm.

Thank you.

>> Mmm.

I love breakfast Ju-ju.

>> Me too.

>> Mmm!

The bread is so crispy.

It's like a ham and cheese sandwich gone wild.

No?

Does it make it easier to wake up in the morning if you think I'm gonna be making a señor sandwich?

>> A señor sandwich?

That's what you're calling it?

>> Mhmm!

>> If I think there's gonna be a bad breakfast I think "what's the point in waking up early to eat?"

>> Right!?

What do you think we should call this breakfast?

>> The Ju-ju.

>> [laughs] >> Pati Narrates: When I heard the town of Reyes Etla built a statue to celebrate its status as the world capital of Oaxacan cheese, I began salivating at the idea of a visit, so my boys and I are on a quest for queso!

We're meeting Juan, a local cheese artisan, and we're ready for some show and tell.

>> Pati Narrates: To produce this solid cheese paste, Juan heated raw milk mixing in a coagulating agent and let it sit.

>> It feels really squishy.

>> You guys wanna try?

How long have you been making cheese?

>> Okay!

[laughs] >> Pati Narrates: The key here seems to be the hot water Juan is adding.

>> Now it's achieving a little bit of a shine, like a shiny white pearl.

>> So good!

>> Pati Narrates: After stretching it out, the cheese is salted and molded into the shape of a rose, distinguishing it as a genuine Queso Oaxaca from Etla.

>> The threads are so thin!

Mmm.

Mhmm!

>> It's a little salty.

>> A little salty.

Mmm, it feels a bit oily and sweet and irresistibly chewy.

>> Ooh, I love that.

>> Gracias!

>> Alan loves hot dogs, and we came up with this recipe together.

I have a spicy hotdog sausage and what I'm gonna do is wrap it with bacon, and I want most of the sausage to be covered.

So I love cooking, Alan loves eating and taking photos!

We found out about this food photo class and we decided to take this class together.

After we got home, we wanted to make something that would look beautiful on camera, so we thought hotdog!

It would be a challenge, and it would look delicious if we really make it gorgeous, so this one looks really good in a picture, and it tastes even better.

We're gonna make an avocado relish to go on top.

I have 1 tomatillo that I'm going to dice, and then I'll add 1/4 cup of cilantro, 4 scallions and 3 pickled jalapeños with their seeds.

I love this hotdog recipe!

It is a big hit in my house, and it was a surprise because we were just playing with an idea.

You know, they say that sometimes you fall in love with something at first sight, and we fell in love with these with the first bite.

The other fabulous thing about the pickled jalapeños is their brine, it's delicious!

So I'm adding a tablespoon of the brine, you can see the color, it's so good!

Then I'm also adding a tablespoon of fresh-squeeze lime juice.

And then about a tablespoon of olive oil, and then I'm adding 1/2 a teaspoon of salt.

We are looking good.

And the last thing this needs because it is an avocado relish is the avocado, but I'm going to add that last.

Spread on the bottom of those buns some horseradish mayo.

So I'm adding about a 1/4 cup of mayo.

Then I'm gonna mix it with about a tablespoon of prepared horseradish.

So you're gonna get the little kick from the horseradish mayo, and then you're gonna get another little kick from the avocado relish.

I'm keeping that on because these are gonna go back in.

Slice them down the middle.

So we're gonna take these hotdogs to the next level.

I'm gonna add 2 little mountains of cheese right here on the pan, and I have this over low heat.

In Mexico we so something called chicharrón de queso.

On the griddle where they make the tacos, they will add cheese just like this, and they let it melt until not only it melts, but it becomes crispy like chicharrón.

Right on top.

Yum!

I don't think you've seen a hotdog like this.

So if it's sticking, don't worry because after it sticks it's going to create a crust and then you can flip it over.

>> Hi mom!

>> Hi love!

>> That's wild.

>> That's wild!

We came up with it together!

>> I remember.

For the photos with the different colors and textures.

>> I'm just waiting for it to become like a little chicharrón.

>> Mhmm.

>> Remember I put the cheese, like, in the sausage, but then anyway the cheese goes everywhere.

>> Yeah, and also I like it the best when it's all crisp, the chicharrón, it's the best when it's, like, browned.

Like golden brown.

>> Yes, yes, like gold and crispy and so chewy.

>> Yeah.

What's the cheese that they normally use?

>> So they'll use Oaxacan or they'll use manchego.

Oooh, look at that Alan!

>> That's insane, here wait, I can also help you cut it.

>> I mean, we are making such a Jinich classic.

>> In two bites it'll fill you up.

>> I mean... >> Ooh.

>> Okay crazy, can you just spread some of the horseradish mayo here?

Like on both sides because I love it.

It is so much fun to have kids that love eating.

>> What kids don't love eating?

>> But you guys get really excited about all the food.

>> This is a green machine of the topping you got here.

>> I love that name!

Instead of an avocado relish this should be the "Green Machine Topping".

>> Hallelujah!

>> You can't even fold it!

It's more like a pizza.

Mmm.

That horseradish has a kick.

>> Mmm.

I like it more than last time.

>> Yeah, I do too.

I think the cheese came out much better this time.

>> Mmm, the cheese is so much better!

>> Also I like eating it like this too.

>> Me too!

The hot things have their own kind of heat.

The horseradish has its own kind of heat, and then the pickled jalapeños.

>> Do not try this at home.

Mmm.

>> Mmm!

>> Mmm.

>> This is such an easy pasta dish to make.

Sammy loves cheese, he loves chicken, he loves pasta.

I'm hoping he's gonna love this one.

I have my pot set over medium heat, and I'm gonna season my chicken, I have 2 skinless boneless chicken breasts that I diced.

I'm just gonna press a couple garlic cloves right in here.

Then I'm gonna add 1 teaspoon of dried oregano, and I'm gonna crush it as I add it.

Then I'm gonna add 1 tablespoon of ancho chile powder which is a little smokey... a little spicy, it's rich, then I'm adding a tablespoon of salt, but this is gonna season the whole dish.

I'm gonna add 2 tablespoons of butter and 2 tablespoons of olive oil, and let that melt and sizzle.

Sammy hasn't tried this dish yet, but he loves everything that's gone in here, and he loves a good bowl of pasta that has everything he needs for dinner in it.

So I just wanna brown the chicken on all sides, but I don't wanna completely finish cooking the chicken.

It smells so nice!

It smells warm and a little feisty.

I'm gonna add 3 tablespoons of flour and the flour is just gonna help thicken the creamy sauce.

So you can see how now we're making a sort of a roux or, thickening paste.

Now that the spices and little fat that was in there and the flours smell cooked, I have a cup of milk and a cup of cream and I'm gonna pour them both at once.

Oh, I love that.

Okay, we're just getting started here!

All that cream and milk are gonna thicken with all those flavors from the cooked chicken and browned bits.

Ooh!

And this is ready for the cheese.

You can see how the cream and milk is thickening, and it has all the colors from the seasonings we added.

Then I'm gonna add 1/2 a cup of the cooking pasta water I just took out from the pan.

Then I'm gonna add a cup of diced Oaxaca cheese.

I'm adding about a cup of diced muenster cheese, and then stir that up, and all that cheese is gonna start to melt.

Pour that in here.

All of the pasta is getting that cheesy sauce.

This is just gonna simmer for 5 minutes and that's it.

>> Hey ma, what's for dinner?

>> Hello my love!

A super cheesy chicken pasta.

>> Wow, that looks really good!

>> Okay, let me put it in here.

How hungry are you?

>> Super hungry.

>> [laughs] I wanna garnish it for you, okay?

Ooh, you wanna help me crumble some of the cheese on top?

>> Sure.

>> Like, just break it with your hands.

Try a little bit.

>> Mmm!

That's really good.

It's a little salty.

>> Yeah.

>> It's good, yeah.

Crumble the whole thing?

>> Yeah, just garnish it however you want.

>> I like a lot of cheese.

>> I know you love cheese!

Proud?

>> Really proud.

>> [laughs] >> You want a lot of chicken?

>> Yeah.

More?

>> Yes, I'm hungry.

And then a little cilantro.

We'll decide if this pasta is a keeper, if we should add it to our weekly menus.

>> I will see.

>> Mmm.

>> Mmm!

That's a keeper.

>> Mhmm!

It's getting even better!

Do you see how thick it gets?

>> Ooh...

I'm gonna want more.

>> We'll have seconds [laughs] >> It's really creamy, I love that.

And it's really cheesy, but not way too cheesy.

>> I was just thinking how Mexican cooking, and the home cooking we do at home, we'll add enough spice, cream, cheese, that you think it's gonna be way too much, but when you eat it, it's like - >> Perfect.

>> Just right!

And I like that the chicken is already cubed in there, so it doesn't taste dry, you know?

It feels nice and tender.

>> Yeah it mixes really well with the pasta.

>> I can taste all of the 3 cheeses.

So I added Oaxaca.

>> Oh, that's my favorite.

>> I know!

And muenster.

>> Mhmm.

>> So that's mixed with the sauce, but then when you eat it and take a bit of that cotija, it's like you taste that cotija on its own.

>> Yeah I agree.

>> I love coming up with new things.

>> I love when you come up with new things that lets you try everything, all your experiments.

>> Mmm.

>> When they're good, when the experiments are good.

>> [Laughs] This is a good one?

>> Yeah for sure.

>> Aww.

When you grow old and you go to college, and then I know you want to go move to China or something [laughs] but will you come back and visit?

>> Of course, just for the food.

>> Uh-huh.

No, you're not going anywhere now.

>> No I'm not.

>> [Laughs] >> Pati Narrates: For recipes and information from this episode and more, visit patijinich.com, and connect!

Find me on Facebook, Twitter, Instagram and Pinterest @PatiJinich.

>> Pati's Mexican Table is made possible by: ♪ epic music plays >> The Ministry of Agriculture, Livestock, Rural Development, Fisheries and Food.

Mexbest.

The National Agricultural council.

A tradition of authentic Latin flavors and family recipes.

Tropical Cheese.

>> La Costeña, por sabor!

Taste that transcends.

More information at: mexicorico.com >> Some things are always there for you.

Like your alarm clock, right on time.

Your parking space.

Seriously?

Girl's night, always there.

And avocados from Mexico.

They're always there because they're fresh all year round.

>> ♪ Avocados from Mexico >> Proud to support Pati's Mexican Table on public television.