ON THIS EPISODE OF "PATI'S MEXICAN TABLE"... Woman: HA HA!

Pati: I'M AFRAID!

I'M AFRAID.

WHAT'S IN HERE?

IT'S REALLY FABULOUS.

IT'S CHAPULINES.

OH, MY GOSH!

IT'S CRICKETS, GUYS!

Pati: I'M TAKING YOU TO MORELIA, WHERE WOMEN CHEFS ARE TAKING OVER THE CULINARY SCENE WITH THEIR INNOVATIVE TAKES ON TRADITIONAL MEXICAN SPECIALTIES.

MMM!

THEN, BACK AT HOME, I'M THROWING AN ALL-GIRLS PARTY, AND THAT MEANS WE CAN GET AS MESSY AS WE WANT, SO I AM MAKING THE MOST DECADENT HONEY CHIPOTLE RIBS.

ALSO JOINING ME IS MY SISTER KAREN FROM MEXICO.

TOGETHER, WE MAKE A CRISPY AND FLAVORFUL GRILLED ROMAINE SALAD WITH A SWEET ANCHO CHILE DRESSING THAT IS OUT OF THIS WORLD.

¿QUE TAL?

MMM!

AND A NEW TAKE ON A TRADITIONAL MEXICAN STAPLE-- MANGO GUACAMOLE.

WE WILL ALSO BE CREATING A BUBBLY COCKTAIL KNOWN AS "THE SPINNING TOP" FOR A REASON.

Both: MMM!

Pati: TODAY, IT'S ALL ABOUT MY FAVORITE LADIES, AND WHAT BETTER WAY TO CELEBRATE THAN IN MY OWN BACKYARD?

All: SALUD.

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 FEELIN' NOW ♪ ♪ HERE COMES MY LOVE ♪ Female 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.

ICO.

Pati: TODAY'S GOING TO BE SO MUCH FUN.

MY FRIENDS ARE COMING OVER.

IT'S A GIRLS' DAY.

EVEN MY SISTER KAREN IS STOPPING BY.

I'M GOING TO MAKE A CRAZY BARBECUE SAUCE.

I HAVE A CUP OF KETCHUP.

IT'S GOING TO BE BEAUTIFUL WHEN IT MIXES ALL IN THE END.

TRUST ME.

WE ARE MAKING SOME HONEY CHIPOTLE RIBS.

AND I LOVE MAKING RIBS FOR MY GIRLFRIENDS BECAUSE WE CAN ALL GET MESSY TOGETHER AND NOBODY'S GONNA SAY A THING.

OK, SO THERE IS THE MUSTARD.

I'M ADDING THE VINEGAR.

I STARTED MAKING THIS SAUCE WHEN MY OLDEST SON ALAN WAS BORN BECAUSE I WANTED TO REPLICATE A BARBECUE SAUCE THAT I GREW UP EATING.

MY MOM USED TO MAKE BARBECUE RIBS ALL THE TIME.

YOU HEARD THAT RIGHT.

IN MEXICO CITY, WE LOVE BARBECUE SAUCE.

AND THEN I CALLED MY MOM AND SHE TOLD ME HOW TO MAKE IT.

SHE GAVE ME ALL THE INGREDIENTS, I MIXED IT UP, AND IT WAS MISSING SOMETHING.

IT WAS MISSING SOMETHING SWEET, SO I DECIDED TO ADD HONEY.

AND THEN, BECAUSE MY YOUNGEST SON JUJU IS CRAZY ABOUT THE CHIPOTLE CHILES EN ADOBO, AND I WAS MISSING THAT MEXICO HEAT, I ADDED THE CHIPOTLES, SO NOW THE SAUCE HAS BEEN COMPLETELY TRANSFORMED.

OK, SO I JUST ADDED A 1/4 CUP OF MAGGI SAUCE, THAT FLAVOR BOOSTER.

SO NOW I'M ADDING 4 TABLESPOONS OF CHIPOTLE EN ADOBO SAUCE.

I WANT TO GET THOSE CHUNKS OF CHILE IN THERE, BUT YOU CAN ADD AS MUCH OR AS LITTLE AS YOU WANT, DEPENDING ON HOW MUCH HEAT YOU WANT.

THE CHILES ARE SPICIER THAN THE SAUCE.

I'M ADDING 2 TABLESPOONS OF WORCESTERSHIRE.

SURE.

DID I SAY THAT RIGHT?

"WAR-CHEST-ER."

WORCESTERSHIRE SAUCE, OK?

YOU THINK ABOUT HOW BIG TACOS ARE IN THE U.S. WELL, HAMBURGERS, HOT DOGS, AND BARBECUE ARE BIG IN MEXICO.

SO THERE GOES 2 TABLESPOONS OF THE WORCESTERSHIRE AND 2 TABLESPOONS OF OLIVE OIL.

I LOVE GETTING TOGETHER WITH MY GIRLFRIENDS, WHICH DOESN'T HAPPEN THAT OFTEN.

I ALWAYS TRY TO INCLUDE THE KIDS.

YOU KNOW WHY?

BECAUSE I LOVE MY FRIENDS' KIDS, AND THEY'RE FRIENDS WITH MY KIDS.

BUT WHEN WE PLAN IT, WE'RE LIKE, "OK, WE'RE PUTTING IT IN THE CALENDAR."

SO WE PUT THIS IN THE CALENDAR A LONG TIME AGO, BECAUSE IF NOT, IT JUST DOESN'T HAPPEN.

OK, SO THERE GOES 2 TABLESPOONS OF OREGANO.

OK, I HAVE A TEASPOON OF FRESHLY GROUND BLACK PEPPER, AND THEN I'M ADDING 2/3 OF A CUP OF HONEY, AND HONEY AND CHIPOTLE GO SO WELL TOGETHER.

THEN THE LAST THING I'M ADDING--10 GARLIC CLOVES.

OK, SO YOU MAY BE THINKING, THIS IS NOT A GIRLS' DAY OR GIRLS' NIGHT RECIPE-- BARBECUE RIBS?

ME AND MY FRIENDS LOVE TO EAT.

WE DON'T JUST WANT TO DO A SALAD.

THIS IS NOT TOO MUCH GARLIC.

TRUST ME.

NUH-UH.

THIS IS JUST THE RIGHT AMOUNT OF GARLIC THAT YOU NEED FOR THESE RIBS.

AND THEN YOU CAN USE ANY KIND OF RIB THAT YOU LIKE.

YOU WANT TO USE BABY BACK, YOU WANT TO USE SHORT RIBS-- ANY KIND OF RIBS THAT YOU WANT.

I'M GONNA GET MY MEAT.

I HAVE 3 POUNDS OF RIBS.

GOING TO REVEAL THE MEAT.

OOH, YEAH.

LOOKING SO BEAUTIFUL.

I NEED TO ADD SAUCE IN HERE BEFORE I PUT THE MEAT IN THERE BECAUSE I WANT THE SAUCE TO BE EVERYWHERE.

AND I LINE THE BAKING DISH BECAUSE THIS HODGE-PODGEY RIB THING GETS REALLY MESSY IN THERE AS IT COOKS, AND SO IT JUST MAKES IT VERY EASY TO CLEAN AFTERWARDS.

NOW TAKE A LOOK AT THOSE RIBS.

I ASKED MY BUTCHER TO REMOVE THE MEMBRANE THAT COATS THE BACK OF THE RIBS SO THAT THEY CAN REALLY FALL APART, AND THEN I'M JUST GONNA POUR THIS RIGHT ON TOP.

YOU SEE THE CHUNK OF CHILE?

YOU WANT THOSE CHUNKS OF CHILES IN THERE.

AND NOW I'M GONNA RUB A LITTLE.

THESE ARE GONNA BE SO GOOD.

I TOLD MY FRIENDS NOT TO DRESS UP MUCH.

OK.

I'M COVERING THIS UP WITH MORE ALUMINUM FOIL.

SO A GREAT THING ABOUT THIS RECIPE ALSO IS THAT YOU CAN POP IT IN THE OVEN AT 350 FOR ONE HOUR AND A HALF, REMOVE THE TOP ALUMINUM FOIL, AND KEEP BAKING THEM FOR ANOTHER HALF-HOUR, OR YOU CAN TAKE THEM TO THE GRILL FOR THAT LAST STEP, AND THEY'RE GONNA BE JUST AS GOOD.

Pati: IN MEXICO, THE FOOD WE EAT AT HOME IS ALMOST ALWAYS MADE BY WOMEN.

NOW, MORE RESTAURANTS ARE SHOWCASING WHAT WOMEN CHEFS CAN BRING TO THE TABLE.

THEY'VE MADE ME SO PROUD, LIKE MY FRIEND RUBI SILVA, WHO HAS BEEN PROMOTING MICHOACAN CUISINE FROM HER GORGEOUS RESTAURANT, HOUSED IN THIS 17th-CENTURY BUILDING.

I REALLY ADMIRE HER WORK AS A WOMAN CHEF, PROMOTING THE WORK OF COUNTLESS INDIGENOUS AND TRADITIONAL COOKS FROM ALL OVER HER STATE.

AND NOW... [SPEAKING SPANISH] SO--SEE, I'M-- MY MOUTH'S WATERING.

OK, SO THESE ARE FROM MORELIA.

MM-HMM.

[CRUNCHES] MMM.

THE BEST.

[SPEAKS SPANISH] RUBI... AND IT IS BECAUSE OF MICHOACAN, MOSTLY, THAT THE ENTIRE MEXICAN CUISINE OF THE WHOLE COUNTRY HAS BEEN RECOGNIZED WITH THE UNESCO WORLD HERITAGE AWARD.

YOU'VE DONE SUCH AN AMAZING JOB.

YOU'RE SUCH A ROLE MODEL FOR ALL OF THE YOUNG WOMEN OUT THERE TRYING TO PROMOTE THE FOOD FROM HER HOMELAND.

AND IT LEADS TO A VISIT WITH ONE OF THESE NEXT-GENERATION CHEFS WHERE I'M HEADED TO NEXT-- LUCERO SOTO ARRIAGA.

HOW DO YOU SEE YOURSELF AS A WOMAN CHEF IN MEXICO?

RIGHT.

WOMEN.

WOMEN HAVE BEEN SUPPORTIVE TO YOU...

EXACTLY.

AND WOMEN THAT HAVE DONE TRADITIONAL THINGS ARE APPRECIATIVE OF ALL YOUR INNOVATION.

Pati, voice-over: LUCERO IS REDEFINING THE USE OF LOCAL TRADITIONAL INGREDIENTS IN UNEXPECTED AND DELICIOUS WAYS.

IT'S THE JICAMA AND IT'S HOT.

THIS IS REALLY REVOLUTIONARY, GUYS.

I LOVE PICKLED PIGS' FEET.

OK.

EXACTLY.

AND YOU KNOW THAT IT'S NORMAL IN HERE, AT THE CANTINAS AND EVERYTHING.

THE PIGS' FEET SALAD WAS OUTSTANDING.

AH, YES.

OK, AND THIS IS?

MMM!

OK. HA HA HA!

I'M AFRAID.

I'M AFRAID.

WHAT'S IN HERE?

IT'S REALLY FABULOUS.

AND IT'S GOOD, RIGHT?

YES.

WHAT'S IN HERE?

OH, MY GOSH!

IT'S CRICKETS, GUYS!

WHERE?

IN THE BREADING.

EXACTLY.

I JUST SAY IT, YOU KNOW?

I'VE REALLY ENJOYED ALL THE THINGS YOU'VE DONE...

THANK YOU.

TO THE INGREDIENTS OF THE REGION.

I REALLY, REALLY ENJOYED IT, AND YOU ARE SUCH AN EXAMPLE, WHO-- THANK YOU.

AND IT'S A PLEASURE.

IT WAS MY PLEASURE.

IT LOOKS LIKE IT'S RAINING, GUYS, BUT NOTHING IS GONNA STOP THIS GIRL GET-TOGETHER, LET ME TELL YOU.

I'M GOING TO MAKE AN ANCHO CHILE RELISH, LIKE A SALSA.

DON'T THINK OF HEAT WHEN YOU HEAR THE WORD "CHILE" OR "PEPPER."

THESE ANCHO CHILES ARE PHENOMENAL.

THEY'RE VERY MILD.

THEY'RE BITTERSWEET, ALMOST LIKE CHOCOLATE, AND THEY HAVE A PRUNE TASTE TO THEM.

BEAUTIFUL, RIGHT?

SO I JUST REMOVE THE STEM, OPEN THEM UP, AND THEN YOU GET RID OF ALL OF THE SEEDS.

AND THEN THIS SAUCE, OR THIS KIND OF SALSA OR PICKLE IS ALSO KNOWN AS CESAR SALSA, OR SALSA TIJERA BECAUSE YOU CUT THE CHILES WITH SCISSORS.

IT'S SUPER-FUN.

SO I ALREADY HAVE HERE 7 ANCHO CHILE PEPPERS.

THERE ARE SO MANY CHILES-- DRIED AND FRESH--AND NOW SO MANY OF THEM ARE AVAILABLE IN THE U.S.

IT'S GOOD TO GET TO KNOW THEM.

SUPER-SIMPLE TO MAKE, AND I'M GOING TO ADD EVERYTHING INTO THIS JAR.

IN GOES THE CHILE.

SO I'M GOING TO CHOP ABOUT A HALF A CUP OF ONION... ONE GARLIC CLOVE... AND THEN I'M GOING TO ADD A 1/4 CUP OF WHITE VINEGAR.

MILD AND SWEET.

AND I'M GOING TO ADD A 1/4 CUP OF VEGETABLE OIL... AND THEN I'M ADDING A 1/4 CUP OF WHITE DISTILLED VINEGAR.

NOW I'M GOING TO ADD 2 TEASPOONS OF BROWN SUGAR, AND THEN I'M GOING TO ADD 1 1/2 TEASPOONS OF SALT.

ALL THAT THIS NEEDS IS A LITTLE BIT OF TIME.

AND IT HAS TO SIT AND MARINATE, OR PICKLE, FOR ABOUT 8 HOURS, AT LEAST.

BUT THEN YOU HAVE IT IN YOUR REFRIGERATOR FOREVER.

I ALWAYS HAVE ONE HERE, AT THE READY.

THIS IS AN INCREDIBLE THING THAT YOU CAN USE SO MANY WAYS.

LOOK AT THIS BEAUTY.

I CAN JUST EAT IT LIKE THIS, OUT OF A JAR.

MMM.

IT'S LIKE CANDY TO ME.

I'M GOING TO USE THIS AS A CHUNKY DRESSING FOR A GRILLED SALAD.

NOW I'M GOING TO MOVE TO...

THE GUACAMOLE.

I KNOW EVERYBODY MAKES THEIR OWN GUACAMOLE, AND I THINK IT'S BECOME SUCH A STAPLE IN AMERICAN KITCHENS THAT YOU CAN'T EVEN CALL IT MEXICAN ANYMORE.

BUT I RECENTLY HAD THE OPPORTUNITY TO TRY A FABULOUS ADDITION ON MY TRADITIONAL CHUNKY GUACAMOLE, WHICH IS TO ADD MANGO TO IT.

THE FIRST THING I'M GONNA DO IS CHOP SOME ONION, ABOUT 3 TABLESPOONS... AND NOW I'M GONNA USE A MOLCAJETE JUST BECAUSE I WANT TO SHARE IT WITH MY FRIENDS 'CAUSE IT'S A FUN THING.

YOU CAN MASH YOUR INGREDIENTS THERE A LITTLE TO LOOSEN UP THE CHUNKS AND MAKE IT A LITTLE BIT MORE MUSHY, FOR LACK OF A BETTER WORD.

I'M ADDING ONE JALAPENO CHILE.

SO I'M TRYING TO CHOP THEM FINE.

OK, SO THERE GO THE CHILE, CILANTRO.

AND I'M ADDING SOME SALT.

GONNA SQUEEZE THE LIME JUICE RIGHT IN THERE, ENOUGH SO THAT IT WILL BRING EVERYTHING, YOU KNOW, TO A NEW DIMENSION, BUT NOT SO MUCH THAT IT WILL COVER THE FLAVOR OF EVERYTHING ELSE.

I'M JUST GONNA MASH EVERYTHING HERE.

I'M TRYING TO MAKE ALL OF THOSE FLAVORS INTERMARRY IN THERE.

AND THEN, ONCE THAT BASE IS SET, I'M ADDING THE AVOCADO AND, IN THIS CASE, THAT RIPE, SWEET MANGO THAT'S WAITING FOR ME OVER THERE.

I LIKE TO MASH THE AVOCADO A LITTLE BIT WITH THE FORK.

THE LAST THING IS THAT MANGO.

OOH.

THE MANGO IS SUPER-RIPE.

JUST CUTTING LITTLE SQUARES IN HERE.

THE AVOCADO IS BUTTERY AND SAVORY.

THE MANGO HAS THIS SWEETNESS AND A LITTLE BIT OF TARTNESS TO IT.

I'M ADDING MANGO CHUNKS IN THERE.

TAKE A LOOK.

I DON'T WANT TO MASH THOSE MANGO CHUNKS.

UH-UH.

I WANT THEM IN THERE.

I TOLD YOU YOU NEED TO TRY IT.

AND...THE SUN IS OUTSIDE.

BEFORE I TAKE THIS OUT TO THE GIRLS, LET ME SHOW YOU SOMETHING.

LOOK AT THIS SUPER-ADORABLE WEAVED ART WORK.

I BOUGHT THIS IN A SMALL TOWN IN THE STATE OF MICHOACAN THAT'S CALLED TZINTZUNTZAN, AND IT READS "LAS COMADRES," WHICH IN SPANISH MEANS "REALLY GOOD FRIENDS."

Pati: SO WE'RE IN TZINTZUNTZAN, A CHARMING LITTLE TOWN THAT'S SUPER-OLD.

TZINTZUNTZAN IS REALLY KNOWN FOR EARTHENWARE.

I HAVE MY BEAN POT THAT IS IN MY KITCHEN.

COMES FROM THIS STORE, AND IT LOOKS EXACTLY LIKE THAT.

MMM.

Pati: IN THE U.S., COCONUT WATER IS ALL THE RAGE, BUT, I MEAN, IN MEXICO, WE'VE BEEN HAVING IT FOREVER, FOR AGES AND AGES, AND IT'S THE MOST EFFECTIVE THIRST-QUENCHER.

AFTER YOU'RE DONE, THEY CUT IT AND TAKE OUT THE FLESH.

MMM!

[PATI SPEAKING SPANISH] OK, YOU GUYS, THIS IS INCREDIBLE BECAUSE EVERYTHING YOU SEE HERE, THEY DO IT BY HAND.

[SPEAKS SPANISH] OH, MY GOD, THIS IS SO FUNNY.

HA HA HA!

LAS COMADRES.

OK, HOW IT TRANSLATES, LIKE, "GOOD FRIENDS THAT GOSSIP A LOT."

LOOK AT THE DELICATE WORK.

I MEAN... [SPEAKS SPANISH] [SPEAKS SPANISH] OK. LITTLE TRANSACTION GOING ON HERE, FELLAS.

[CHATTERING] Pati: GUYS.

THERE'S A SECRET INGREDIENT.

WHAT?

MANGO.

MMM!

COME MAKE SOME DRINKS WITH ME.

WE'RE GONNA BRING SOME CRAZY SPINNING TOPS FOR YOU, OK?

SO NICE.

DELICIOUS.

Karen: OK. HELP ME.

WE'RE GONNA GRILL SOME VEGETABLES FIRST AND THEN WE'LL MAKE THE DRINK.

OK. MY SISTER KAREN.

OK. WE DON'T GET TO SPEND THAT MUCH TIME TOGETHER.

SHE'S VISITING.

SHE SHOULD COME MORE OFTEN.

HI.

YES, I'M HERE.

SO LET'S-- I THINK MAYBE SHE SHOULD MOVE HERE.

YEAH, MAYBE.

HA HA!

OK, SO THE OIL... OK. AND SPRINKLE SOME SALT.

OK. HAVE YOU TRIED GRILLED VEGETABLES?

I LOVE THEM.

SO GOOD.

YEAH, SO GOOD.

AND JUST MAKE SURE THEY ARE REALLY BROWN ON THE OUTSIDE.

BROWN ON THE OUTSIDE.

KAREN IS MY OLDEST SISTER.

SHE'S THE ONE WHO FIRST TAUGHT ME HOW TO COOK.

SHE'S THE ONE WHO GAVE ME RECIPES AND RECIPES WHEN I JUST GOT MARRIED.

YOU SAVED ANDY FROM STARVING.

I DID, AND YOUR BOYS, TOO.

THEY'RE JUST SO QUICK.

YEAH, AND THAT'S IT.

MMM!

MM-HMM.

YOU GET THE CRUNCH.

MM-HMM.

REMEMBER WHAT MAMI USED TO MAKE FOR US, GROWING UP?

YEAH.

SO I ADDED HONEY... YEAH.

AND CHIPOTLE.

MMM.

AND THEN A LOT MORE HONEY... MMM!

AND THEN A LOT MORE CHIPOTLE.

HA HA HA!

GREAT SMELL.

BEAUTIFUL, RIGHT?

BEAUTIFUL.

HEY.

ADD SOME OF THE SAUCE ON TOP.

MMM.

MMM.

AND I THINK THE LETTUCE IS READY.

YEAH.

IT'S CRISP.

YEAH--OH, MY GOSH.

YEAH, LOOKS GOOD.

PERFECT.

SMELLS DELICIOUS.

OK. HEY.

FLIP THESE A LITTLE.

OK, NOW WE'RE GONNA MAKE THE SPINNING TOP.

OK?

SO WE'RE GONNA HAVE 3 PARTS OF GRAPEFRUIT SODA, ONE PART MEZCAL-- OR YOU COULD USE TEQUILA-- AND ONE PART PINEAPPLE JUICE.

AWESOME.

I WENT TO THIS RESTAURANT IN ZACATECAS.

SO I ASK THE WAITER IN ONE OF THE RESTAURANTS "WHICH IS THE MOST TRADITIONAL DRINK THAT YOU HAVE, THE ONE THAT SELLS THE MOST?"

SALUD.

AND--SALUD-- AND HE SAID, "TROMPO."

AND HE BROUGHT THIS TROMPO ZACATECANO, THIS SPINNING TOP, WHICH WAS FABULOUS, AND THEN WE VISITED ALL THROUGHOUT ZACATECAS, AND I TOLD ANDY I HAVE NEVER SEEN SO MANY COUPLES KISSING AND HOLDING HANDS AND, LIKE, HUGGING.

IT'S THE TROMPO?

AND I THINK IT'S THE TROMPO 'CAUSE HE'S LIKE, "EVERYBODY DRINKS."

LET'S HAVE SOME.

HA HA HA!

AND THEN I'M JUST ADDING SOME MINT LEAF.

SO SUGAR, SALT, AND CHILE.

YEAH.

LIKE A POWDERED CHILE.

YEAH, JUST MIX IT UP TO YOUR LIKING.

IT'S THE BEST TO HAVE MY SISTER HERE.

THAT IS PERFECT.

PERFECT.

SALUD.

SALUD.

Both: MMM!

LET ME CHECK THE RIBS.

SO GOOD.

YEAH.

HELP ME POUR SOME MORE.

ABSOLUTELY.

YEAH.

LET ME SEE, PATI.

MMM.

SMELLS SO GOOD.

LOOK AT THAT.

YEAH.

AND THE CHIPOTLE SMELL.

IT'S AMAZING.

YEAH.

THEY'RE READY.

OK.

SO I'LL TAKE THEM.

YEAH.

Karen: HERE, GIRLS.

I HAVE SOME MEXICAN RIBS.

HONEY CHIPOTLE RIBS.

THEY'RE AMAZING.

WE JUST TOOK THEM OUT OF THE BARBECUE.

IT'S AMAZING.

Pati: OK, WAIT UNTIL YOU TRY THIS.

GRAB A DRINK.

IT'S BUBBLY.

DELICIOUS.

Pati: WAIT UNTIL YOU SEE THE SALAD.

YEAH.

WAIT, WAIT, WAIT.

IT'S VERY GOOD.

SO YOU WANT TO PASS THE PEPPERS?

YEAH.

THEY'RE PERFECT.

YEAH.

AMAZING.

LET ME TURN THESE OFF.

ARE YOU GONNA CHOP THEM?

YOU KNOW, I WANTED TO MAKE JUST SLICES.

OK. NICE.

Pati: THEY'RE SO GOOD.

THEY'RE SO JUICY.

AND THEY'RE, LIKE, CHARRED ON THE OUTSIDE... MMM.

BUT STILL, LIKE, FRESH AND MEATY.

KAREN, THIS IS THE ANCHO CHILE I PICKLED.

LET ME SMELL.

NO, NO, YOU HAVE TO TASTE IT.

OK, LET ME TASTE IT.

LIKE CHILE PEPPER CANDY.

MMM.

MMM.

PATI.

¿QUE TAL?

MMM!

HA HA HA HA!

BIG WINNER.

DO YOU WANT TO SPREAD THE-- YEAH.

YOU GO FOR THAT, I'LL GO FOR THIS.

Pati: THIS REALLY LOOKS LIKE THE MEXICAN FLAG.

YOU HAVE THE GREEN, THE RED AND THE WHITE, AND THE CHILE THAT MAKES EVERYTHING SO BEAUTIFUL AND MEXICO.

OK, NOW YOU'RE GOING WILD.

HA HA HA HA!

I LIKE CHEESE, OK?

Pati: GUYS.

LOOKIT, GUYS.

YOU'RE GONNA LOVE THIS SALAD.

WOW!

WHAT'S THAT?

MMM!

IT'S GRILLED LETTUCE, GRILLED RED PEPPERS, AND FRESH CHEESE.

AH!

IT'S SO BEAUTIFUL, TOO.

HAVE SOME.

AND SO INVITING.

PERFECT ON A SUMMER AFTERNOON.

I'M SO HAPPY.

YOU KNOW, I'M HERE WITH MY FRIENDS OVER GOOD FOOD.

WE LAUGH, WE--SOMETIMES CRY, BUT WE MOSTLY LAUGH, AND IT'S SO MUCH FUN.

THANKS FOR COMING, GUYS.

WE LOVE YOU.

THANK YOU.

THANK YOU.

SALUD.

SALUD.

SALUD.

OK, LET'S TALK ABOUT THE BOYS.

OK!

[ALL LAUGH] Male announcer: FOR MORE RECIPES AND INFORMATION, PLEASE VISIT PATISMEXICANTABLE.COM.

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 FEELIN' NOW ♪ ♪ HERE COMES MY LOVE ♪ Female 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.

ICO.