PATI: JUST OFF THE COAST OF CANCUN LIES THE BEAUTIFUL ISLAND OF ISLA MUJERES.

WITH ITS ANCIENT HISTORY, BREATHTAKING VIEWS, AND CAREFREE ATTITUDE... WHOO-HOO!

IT'S NO WONDER SO MANY PEOPLE TRAVEL HERE EACH YEAR.

TODAY WE'LL BE EXPLORING THE VIBRANT CUISINE OF THIS ISLAND PARADISE WITH A DELICIOUS RECIPE FIT FOR THE TABLE OR THE BEACH.

WE'LL ALSO PREPARE ROASTED BROCCOLI AND CAULIFLOWER WITH A CREAMY AND DELICIOUS COTIJA CHEESE SAUCE.

AND JUJU JOINS ME FOR LUNCH!

JUJU, THAT IS SO MUCH CHOCOLATE!

TOGETHER WE'LL PREPARE A SWEET AND SAVORY YUCATECAN TREAT, MARQUESITAS.

HOPEFULLY, I HAVE ENOUGH TO SATISFY HIS APPETITE.

KIDS COME REALLY HUNGRY FROM SCHOOL.

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.

EXPLORATION... TASTES TO SAVOR...

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

YUCATAN--LIVE IT TO BELIEVE IT.

PATI: JUJU IS JOINING ME IN A LITTLE BIT FOR LUNCH.

AND HE LOVES COOKING WITH ME.

IN FACT, HE LOVES TO TAKE OVER.

I REALLY WANT TO ENCOURAGE THE LOVE HE HAS FOR COOKING.

I THINK IT'S REALLY COOL FOR A LITTLE BOY TO HAVE ALL OF HIS CREATIVE JUICES FLOWING IN THE KITCHEN.

I'M GOING TO BE MAKING SOME VERY EASY-TO-MAKE RECIPES.

SO I'M STARTING WITH A FISH THAT IS CALLED TIKIN XIC.

ISN'T THAT A COOL NAME?

I THINK IT IS THE COOLEST NAME.

TIKIN XIC YOU CAN FIND EVERYWHERE IN THE YUCATAN PENINSULA BUT MOSTLY NEAR THE BEACH.

WHAT DEFINES THE TIKIN XIC IS, OF COURSE, THE FISH BUT ALSO THE MARINADE.

THERE'S ONE KIND OR ANOTHER KIND OF CHILE IN IT.

AND TODAY I'M USING GUAJILLO.

IT IS A VERY HAPPY CHILE.

WHEN I WAS DESIGNING THIS KITCHEN, I WENT FOR THAT COLOR BECAUSE I THINK IT REMINDS ME OF THE DRIED CHILES OF MEXICO.

AND YOU SEE THIS COLOR EVERYWHERE IN MEXICO-- IN HOMES, IN KITCHENS, AND POTS AND PANS AND POTTERY.

ANYWAY, NOW SINCE THESE CHILES HAVE BEEN DEHYDRATED FOR SUCH A LONG TIME, WE HAVE TO WAKE 'EM UP.

I HAVE A PREHEATED COMAL HERE.

MY MOM GAVE THIS TO ME WHEN I GOT MARRIED.

AND I'VE USED IT EVER SINCE.

IT BRINGS THE FLAVORS OF MY KITCHEN AND HER KITCHEN TO WHEREVER I GO.

YOU CAN SEE HOW THE CHILE IS REACTING.

THAT'S WHAT WE WANT.

AND THEN--OOPS-- [CHUCKLING] I'M GOING TO PUT THE CHILES IN A SAUCEPAN WITH WATER.

AND YOU CAN SEE THE COLOR OF THE WATER IS STARTING TO CHANGE.

AND WHAT I WANT TO DO HERE IS REHYDRATE THEM.

AND WHILE THEY REHYDRATE, I'M GOING TO CONTINUE MAKING THE MARINADE.

WE'LL ADD 3 TABLESPOONS OF ACHIOTE PASTE, 1/2 CUP OF ORANGE JUICE, SOME FRESH SQUEEZED LIME JUICE.

CITRUS LURES THE FLAVOR OUT OF THE ACHIOTE PASTE.

NINE CLOVES OF GARLIC, 1/4 CUP OF CHOPPED ONIONS.

4 TO 6 WHOLE CLOVES, SOME ALLSPICE.

A VERY GENEROUS TEASPOON OF SALT.

2 TABLESPOONS OF VINEGAR.

ACHIOTE PASTE LOVES VINEGAR, ANYTHING ACIDIC OR TART.

SO I'M ADDING THE GUAJILLO CHILES NOW.

THIS ONE HAS COOKED AND HAS PLUMPED UP AND IS GOING TO PUREE REALLY WELL.

I'M JUST ADDING 2 TABLESPOONS OF THAT BROTH WHERE THE CHILES COOKED BECAUSE IT HAS FLAVOR AND IT HAS COLOR.

ADD SOME PEPPER.

PUREE THIS UNTIL VERY SMOOTH.

SO THIS IS THE MARINADE FOR THE TIKIN XIC FISH.

AND I'M GOING TO GET MY FISH.

I'VE GOT SOME REALLY FRESH RED SNAPPER THAT I'M GOING TO MARINATE WITH THE SAUCE.

I LOVE RED SNAPPER.

IT HAS A VERY WARM TASTE.

IT HAS A VERY FLAKY, MEATY MEAT.

SO I'M GOING TO LET THIS SIT AND MARINATE ANYWHERE FROM A HALF AN HOUR TO 24 HOURS.

BUT SINCE JUJU IS COMING SOON, I'M GOING TO MARINATE IT FOR HALF AN HOUR.

WE NEED SOME VEGETABLES TO GO WITH THAT FISH.

SO I'M GOING TO MAKE SOME QUICK-ROASTED BROCCOLI AND CAULIFLOWER WITH A QUESO COTIJA SAUCE.

SO I'M STARTING WITH 1/2 CUP OF FRESHLY SQUEEZED LIME JUICE AND THEN 1/2 CUP OF ORANGE JUICE.

AND THEN I'M GOING TO ADD 1/2 CUP OF OLIVE OIL.

SO IT'S HALF, HALF, HALF.

THESE RECIPES ARE SO EASY, IT IS RIDICULOUS.

BE GENEROUS WITH YOUR SALT BECAUSE I'M COOKING 2 POUNDS OF CAULIFLOWER AND 2 POUNDS OF BROCCOLI.

AND YOU MAY THINK THAT IS A LOT, BUT THEY END UP SO DELICIOUS AND SO CHARRED.

THEY GO SO FAST IN THIS HOUSE.

AND THEN I'M GOING TO CHOP 2 OR 3 OF THESE CUTE CHILES DE ARBOL.

THE CHILES DE ARBOL LOVE THE COMPANY OF CITRUS BECAUSE IT IS SMOKY, IT IS RUSTIC, IT IS SORT OF ROUGH-OUT-IN-THE-COUNTRY KIND OF A TASTE.

AND THEN CITRUS IS SO BRIGHT.

SO I AM ROASTING BROCCOLI AND CAULIFLOWER.

FIRST I'M GOING TO BRUSH THE PAN WITH A LITTLE BIT OF OIL.

IT'S THESE KINDS OF THINGS THAT MAKE YOU FEEL LIKE AN ARTIST.

I'M GOING TO COMPLETELY FILL ONE OF THESE TRAYS WITH BROCCOLI AND THEN ANOTHER ONE WITH CAULIFLOWER.

WE'RE GOING TO SLICE IT IN HALF.

WE ARE GOING TO START MAKING PAPER CUTS ABOUT 1/4 TO 1/8 INCH IN WIDTH.

YOU DO THESE TO THE WHOLE CAULIFLOWER HEAD.

EVEN IF IT BREAKS APART, IT DOESN'T MATTER.

AS IT ROASTS IN THE OVEN, IT'S GOING TO CHAR AND BECOME IRRESISTIBLE.

I'M REALLY GOING TIGHT IN HERE.

SO THERE GOES ONE.

WE'RE GOING TO DO THE SAME THING WITH THE BROCCOLI.

WHENEVER THE BOYS COME FROM SCHOOL, THE FIRST THING THEY DO IS RUN TO THE KITCHEN.

SO I'D BETTER HAVE THINGS STEAMING THERE IN THE POTS AND READY FOR THEM TO EAT BECAUSE THE FIRST THING THAT THEY SAY IS, "IS LUNCH READY?"

AND THEN I WOULD LOVE TO SAY THAT WE DO A LIGHT DINNER, BUT WE DON'T.

ONE MORE SLICE.

OK. AND THEN JUST GOING TO SOAK THEM.

EVEN THOUGH I'M SOAKING THE BROCCOLI AND THE CAULIFLOWER IN THE LIQUID, I'M GOING IT COOK IT AT 475 SO IT'S REALLY, REALLY HOT.

SO THE BROCCOLI AND THE CAULIFLOWER WILL NOT GET A CHANCE TO GET MUSHY OR SOFT BECAUSE THEY'RE GOING TO BE CHARRING AND ROASTING AT THE EXACT SAME TIME AS WE ARE FORCING THEM TO ABSORB THE LIQUID.

ONCE YOU BITE INTO IT, IT WILL BE JUICY AND CITRUSY.

A LAST SPRINKLE OF SALT ON TOP JUST BECAUSE.

I'M JUST GOING TO PUT THESE IN THE OVEN, WHICH IS AT 475.

AND IT'S GOING TO GO IN THERE FOR 20 TO 25 MINUTES.

AND I'M GOING TO FLIP THE INGREDIENTS IN BETWEEN SO THAT THEY'RE CHARRING EVENLY.

OK, SO WHILE THE BROCCOLI AND THE CAULIFLOWER SOAK UP THOSE JUICES AND GET REALLY CHARRED AND ROASTED, I'M GOING TO MAKE AN IRRESISTIBLE QUESO COTIJA SAUCE.

QUESO COTIJA IS LIKE A LIGHT PARMESAN CHEESE.

AND IT IS VERY CRUMBLY, AS YOU CAN SEE.

SO THAT'S 1/2 CUP OF THE CHEESE.

OK. FINE.

MORE.

OK. "STOP, PATI.

STOP, PATI."

OK. HA HA!

AND THEN I'M GOING TO ADD 2/3 CUP OF MEXICAN CREMA, 1/2 CUP OF VEGETABLE OIL.

AND THEN I'M GOING TO ADD 2 TABLESPOONS OF WATER SO THAT IT'S NOT SO THICK... AND 2 TEASPOONS OF SHERRY VINEGAR, WHICH IS JUST GOING TO CUT ACROSS THAT CHEESE AND CREAM.

AND THEN I'M ADDING SALT, A LITTLE BIT OF PEPPER... A CLOVE OF GARLIC.

I'M GOING TO PUREE THIS UNTIL COMPLETELY SMOOTH.

[SHUTS OFF BLENDER] THE SAUCE IS READY.

MMM!

IT IS LIKE A CROSS BETWEEN YOUR FAVORITE RANCH, YOUR FAVORITE CAESAR, YOUR FAVORITE PARMESAN VINAIGRETTE OR DRESSING, ALL MIXED AND WITH A MEXICAN TANG.

AND I THINK I NEED TO FLIP MY CAULIFLOWER.

LOOK HOW PRETTY THEY LOOK!

AFTER I FLIP, THEY GO BACK IN THE OVEN FOR 15 MINUTES.

THE INSPIRATION FOR MY TIKIN XIC RECIPE COMES FROM A RECENT VISIT TO A REALLY UNIQUE PLACE, ISLA MUJERES.

IT'S A BEAUTIFUL ISLAND RIGHT OFF OF CANCUN.

YOU CAN TAKE A FERRY, A BOAT, A JET SKI, AND YOU GET FROM CANCUN TO ISLA MUJERES IN LESS THAN HALF AN HOUR.

IT'S AN ISLAND THAT HAS ITS OWN LITTLE THING, ITS OWN CULTURE, ITS OWN PEOPLE, ITS OWN SITES.

IT HAS A REALLY INTERESTING THING GOING ON.

SO MUCH TRAFFIC!

OH, YEAH.

I LOVE DRIVING.

CAN'T THINK OF A BETTER WAY TO TRAVEL POINT TO POINT IN ISLA MUJERES THAN IN A GOLF CART.

WHAT I KNOW ABOUT ISLA MUJERES IS THAT IT'S A BEAUTIFUL ISLAND THAT'S OVER 7 KILOMETERS FROM POINT TO POINT.

AND THE MAIN ACTIVITIES HERE IS FISHING AND TOURISM.

I LOVE THE WAY I DRIVE, BUT MY KIDS DON'T APPROVE.

THEY THINK I DRIVE MEXICAN STYLE, WHICH IS A LITTLE BIT FAST SOMETIMES.

BUT I AM IN MEXICO NOW.

WHOO-HOO!

IN PRE-COLUMBIAN TIMES, THE ISLAND WAS SACRED TO THE MAYAN GODDESS OF FERTILITY, IXCHEL.

WHEN THE SPANISH ARRIVED IN THE 16th CENTURY, THEY NAMED IT ISLA MUJERES, BECAUSE OF THE MANY IMAGES OF GODDESSES THEY FOUND.

HEY, GUYS.

SO WHY DID YOU TIE YOUR BRACELET TO THE SHRUB?

WOMAN: WE CAME HERE YESTERDAY, AND WE SAW THESE ALL HERE.

AND SO WE FIGURED THAT MAYBE PEOPLE WERE TYING THEM ON, UM, AS WISHES TO GO OUT TO THE UNIVERSE.

AND SO WE JUST THOUGHT, YOU KNOW, WHETHER THAT'S WHAT IT'S FOR OR NOT, WE WOULD DO IT AND SEND OUT OUR WISH.

AND WERE YOU GUYS HOPING TO HAVE A BABY?

BECAUSE SHE'S THE GODDESS OF FERTILITY, YOU KNOW?

NO!

NOT ME.

[LAUGHING] NO.

THIS IS MY FRIEND.

WE'RE-- WE'RE FRIENDS.

YEAH?

YEAH, WE'RE FRIENDS.

OH, ACTUALLY, I WAS HOPING--I WAS-- MY WISH IS FOR HEALTH FOR MY FAMILY... AW!

AND FOR THEM, YEAH.

THAT'S MY WISH.

THAT'S BEAUTIFUL.

WOMAN: I CAME HERE ONCE LAST YEAR FOR THE FIRST TIME.

AND I LOVE MEXICO.

AND THERE'S SOMETHING SO BEAUTIFUL ABOUT ISLA.

IT'S JUST SO QUAINT, AND THE PEOPLE ARE SO CHARMING.

YOU CAN SPEND ONE WEEK HERE AND LEARN, LIKE, THE FAMILY HISTORY OF EVERY TAXI DRIVER ON THE ISLANDS.

OH, REALLY?

VERY-- VERY, VERY OPEN.

VERY GENEROUS WITH-- WITH JUST PERSONAL-- STORIES?

PERSONAL ANECDOTES OF THEIR FAMILIES... AND WHY THEY'RE HERE.

YEAH, RECIPES.

YEAH, RECIPES!

OH!

RECIPES.

RECIPES.

ON THE WAY DOWN, WE JUST GOT RECIPES FROM OUR TAXI DRIVER.

YOU CAN EXCHANGE RECIPES ANYWHERE IN THE WORLD.

AND I THINK THAT'S WHERE YOU GET THE BEST RECIPES.

MAN: YES.

YOU KNOW WHEN PEOPLE TELL YOU, "I TRIED THIS ONE.

THEN IT TURNED INTO A STAPLE IN MY HOME," THEN YOU KNOW THAT IT WORKS.

PATI: ONE OF THE MOST POPULAR DISHES IN ISLA MUJERES IS TIKIN XIC.

THE NAME TIKIN XIC TRANSLATES TO "DRY FISH" IN MAYA.

USUALLY, IT'S COOKED OUT ON THE BEACH OUT IN THE OPEN.

PEOPLE GRAB THE CATCH OF THE DAY.

THEY RUB IT WITH ACHIOTE PASTE AND ORANGE JUICE AND THEN JUST GRILL IT OVER THE COALS OR WOOD UNTIL IT'S NICE AND CHARRED.

ANOTHER ONE OF THOSE DISHES THAT THE ENTIRE PENINSULA CALLS ITS OWN.

IT'S A RUSTIC KIND OF FLAVOR.

VERY FEW INGREDIENTS.

SIMPLE TO MAKE.

AND THEN YOU CAN DO SO MUCH WITH THAT FISH.

YOU CAN EAT IT ON ITS OWN.

YOU CAN EAT IT WITH A SIDE OF RICE.

YOU CAN BREAK IT UP AND TUCK IT INTO TACOS.

IT'S A DISH THAT YOU SAY, "TIKIN XIC," AND PEOPLE'S MOUTHS WILL WATER.

SO THE FISH HAS BEEN MARINATING FOR ABOUT A HALF AN HOUR.

I'LL LEAVE IT HERE SO THAT IT'S NOT REALLY, REALLY COLD WHEN I PUT IT IN THE OVEN.

I'M JUST GOING TO BUTTER THE DISH VERY GENEROUSLY SO THAT THE FISH CAN SIT ON SOMETHING YUMMY.

I'M GOING TO REDUCE THE REST OF THE SAUCE IN THAT SAUCEPAN TO MAKE IT REALLY NICE AND THICK.

LOVE THAT COLOR.

IT IS A WARM, SUPER HAPPY COLOR.

I'M GOING TO TAKE MY CAULIFLOWER AND MY BROCCOLI OUT.

THEY SHOULD BE SUPER CHARRED AND ROASTED.

THEN I'M GOING TO ADJUST MY TEMPERATURE TO 450, AND I'M GOING TO PUT MY FISH IN THERE FOR 10 TO 15 MINUTES.

IT REALLY DEPENDS ON THE THICKNESS OF YOUR FISH.

NOW I'M GOING TO POUR THE REST OF MY MARINADE INTO THE SAUCEPAN.

I'M GOING TO ADD A LITTLE BIT OF OIL BEFORE.

AND I'M JUST GOING TO LET IT SIMMER FOR, LIKE, 5 TO 6 MINUTES UNTIL IT GETS REALLY THICK AND SEASONED.

[SIZZLING] IT STARTS SINGING ONCE IT HITS THE HOT OIL IN THE PAN.

OH, JUJU.

HELLO.

I MADE YOU SOMETHING SO YUMMY.

WHAT?

SO I MADE YOU UN PESCADO, A FISH THAT'S CALLED TIKIN XIC.

WHAT'S TIKIN XIC?

TIKIN XIC IS A MAYA WORD.

IT'S RED SNAPPER THAT HAS BEEN MARINATED IN A WELL-REDUCED SAUCE.

SO IT'S AN ACHIOTE, CITRUS SAUCE.

[SAYS PHRASE IN SPANISH] LOOK AT HOW IT'S THICKENING.

IT'S GOING TO BE SO YUMMY.

I MADE THE ROASTED BROCCOLI AND CAULIFLOWER.

REMEMBER I MADE THE OTHER DAY?

YEAH.

MIRA, JUJU.

QUE RICO.

OOH!

IT'S HOT.

CAREFUL.

OK?

MMM!

WHAT YOU THINK?

MMM!

REALLY GOOD.

AND THEN I MADE THAT CHEESE SAUCE FOR DIPPING.

OH.

JUJU, SO...

I PUT THE FISH IN THERE BEFORE YOU GOT HERE.

SO I THINK IT'S READY.

SMELLS REALLY GOOD.

LET ME SEE IF IT'S FLAKING.

OH, YES!

YOU CAN TELL WHEN THE FISH IS READY BY STICKING A FORK IN THERE AND SEE IF IT'LL FLAKE EASILY.

IF I DON'T HURRY UP, THEN ALL THE FOOD IS GONE.

OK.

I'LL GIVE YOU THESE GORGEOUS TREATS.

WOULD YOU LIKE-- [SPEAKING SPANISH] AH!

OK. DIME CUANTO QUIERES.

TELL ME WHEN TO STOP, OK?

YOU CAN JUST PICK THE ONE THAT WINKS AN EYE AT YOU.

THERE YOU GO.

NICE!

OK. [SPEAKING SPANISH] WE'RE GONNA DO SOME OF THESE BECAUSE-- BUT--BUT A LITTLE BECAUSE IT'S VERY INTENSE, JUJU.

ON THE SIDE OR ON TOP, WHEREVER YOU WANT.

AND THEN LOOK AT WHAT I'M GOING TO DO.

LOOK.

CAN YOU TELL THEY'RE RADISHES?

PARA TI.

MMM!

DO YOU WANT THE SAUCE ON TOP OR RIGHT HERE ON-- WE NEED TO PLAN.

WHERE SHOULD I PUT IT?

NICE PLAN.

[CHUCKLES] YEAH.

WE HAVE DIFFERENT STRATEGIES FOR EATING.

MIRA.

TIKIN XIC.

AND THEN... YAY.

AVOCADO.

MM-HMM!

CAN I MAKE YOU A TACO?

YES, YOU CAN.

BUT EAT THAT ONE FIRST.

[PATI SPEAKING SPANISH] THAT'S THE BEST TACO I'VE EVER HAD.

REALLY?

OH, YOU'RE MAKING MY DAY, JUJU.

I'M GOING TO MAKE MYSELF ONE EXACTLY LIKE YOURS.

BUT I THOUGHT I COULD MAKE IT.

YOU WANT TO MAKE IT FOR ME?

GO.

YOU CAN'T LOOK.

IT'S A SURPRISE.

PATI: OK.

WAIT.

YOU CAN'T LOOK.

I'M NOT LOOKING.

YEAH, YOU ARE.

I CAN SEE YOU LOOKING.

CLOSE YOUR EYES.

CLOSE YOUR EYES.

READY?

OPEN YOUR MOUTH.

MMM!

I LOVE IT BECAUSE IT'S CITRUSY IN A VERY DIFFERENT WAY THAN THE ROASTED VEGETABLES.

THE ROASTED VEGETABLES ARE JUST A DELIGHT.

JUJU, YOU WANT TO MAKE A DESSERT THAT YOU LOVED WHILE WE WERE TRAVELING IN THE YUCATAN?

MARQUESITAS.

OH!

YOU WANT TO MAKE THEM?

YEAH.

I WANT TO MAKE THEM.

OK.

BUT HELP ME CLEAR, OK?

PATI: WHEN THE SUN SETS ON THE YUCATAN PENINSULA, THE STREET CARTS COME OUT.

PEOPLE LINE UP FOR THEIR FAVORITE TACOS, TORTAS, AND TREATS.

ONE OF THE FAVORITE STREET FOODS IN ISLA MUJERES IS MARQUESITAS-- A SWEET AND SAVORY TREAT THAT CAN BE FOUND ALL OVER YUCATAN.

AND HERE'S HOW WE MAKE IT IN OUR KITCHEN.

SO, JUJU, I NEED YOU TO CRACK 4 EGGS.

[CRACK, CRACK, CRAC] SO YOU KNOW HOW WE MAKE CREPES TOGETHER ALL THE TIME?

MM-HMM.

PATI: SO NOW WE'RE GOING TO DO SOMETHING VERY SIMILAR USING THE SAME PAN AND A SIMILAR BATTER.

BUT IT'S GOING TO COME OUT DIFFERENT.

IT'S GOING TO COME OUT THICKER.

IT'S GOING TO COME OUT CRISPIER.

AND I THINK YOU'RE GOING TO LIKE IT.

YOU WANT TO SHOW?

YOU WANT TO SHOW?

BEAUTIFUL EGG CRACKING.

YOU WANT TO SHOW?

PATI: OK. AND THEN I NEED 2 MORE EGG WHITES.

I'M GOING TO CRACK IT ONTO YOUR HAND.

OK. OK?

HOLD THE EGG YOLK AND THEN LET THE EGG WHITE RUN THROUGH YOUR FINGERS.

SO YOU'RE USING YOUR FINGERS AS IF THEY WERE LIKE A VERY BIG STRAINER.

NOW WE'RE GOING TO LEAVE THESE EGG YOLKS FOR SOMETHING ELSE, POUR THOSE EGG WHITES IN THE BLENDER.

A TEASPOON OF VANILLA EXTRACT.

JUST A LITTLE BIT MORE.

OK. OK. NOW WE'RE GOING TO ADD 3/4 CUP OF VEGETABLE OIL, 2/3 CUP OF SUGAR, ONE CUP OF FLOUR.

OOH!

SMOOTH LEVELING, JUJU.

1/2 TEASPOON OF SALT... AND 2/3 CUP OF MILK.

YOU KNOW I AM LENDING YOU MY MOST PRIZED POSSESSION AFTER YOU AND YOUR BROTHERS.

YOUR BLENDER.

START LOW.

PERFECTO.

[SHUTS OFF BLENDER] I'LL TELL YOU WHEN TO STOP.

STOP!

OH, MY GOD.

THAT'S SO MUCH, JUJU.

I'M USING MY SMALL OFFSET SPATULA TO START RELEASING THE EDGES OF THE MARQUESITA.

WHEN I SEE THAT THEY'VE BECOME DRY, BUBBLY, AND A LITTLE TAN.

LET'S SEE?

MM-HMM.

WE NEED TO FLIP IT.

SO I'M GOING TO FLIP IT.

FLIP, FLIP.

OK.

SO IT'S BROWNED ON ONE SIDE.

WE FLIPPED IT.

OK, JUJU, SO WHAT DO YOU WANT ON IT?

THE HAZELNUT SPREAD.

OK. FIRST YOU HAVE TO MAKE, LIKE, A CIRCLE.

I'VE BEEN DREAMING OF DOING THIS.

CIRCLE.

YEAH?

JUJU, THAT IS SO MUCH CHOCOLATE!

ALL RIGHT.

NOW'S MY SIGNATURE.

J-U... EXCLAMATION POINT.

YOU KNOW, I THINK IT'S ABOUT TO BE READY TO... BROWNIE?

GET ROLLED?

YOU WANT TO ADD THE BROWNIES?

YES.

BROWNIE.

OK, THIS IS READY.

THEN YOU ROLL THEM LIKE THIS.

THIS IS A MARQUESITA.

MM-HMM.

WHILE JUJU PERSONALIZED HIS MARQUESITA WITH A BROWNIE, I'M GOING TO MAKE MINE THE TRADITIONAL WAY-- WITH EDAM CHEESE AND CHOCOLATE HAZELNUT SPREAD.

PATI: WE CAN TRY YOURS.

LET'S SEE WHAT IT LOOKS LIKE INSIDE.

OH, I JUST CUT INTO THE-- OH!

THE BROWNIE.

OOH.

WHOA, JUJU.

DID YOU LOOK AT THE BROWNIE?

CHOCOLATE BROWNIE MARQUESITA.

YOU JUST CAME UP WITH SOMETHING GOOD, JUJU!

MMM!

PATI: NOW I'LL ADD THE EDAM CHEESE, AND THEN WE'LL ADD THE CHOCOLATE HAZELNUT SPREAD RIGHT ON TOP.

JUJU: OH, MY GOSH.

I'M GOING TO CUT THIS ONE IN HALF, OK?

DO YOU SEE THE CHEESE WITH THE CHOCOLATE?

MM-HMM.

PATI: AND I LOVE THE MARQUESITA BECAUSE IT'S SO CRISPY ON THE OUTSIDE.

AND ONCE YOU BITE IT, IT'S SO SOFT.

MMM!

THE SWEET IS NOT SO SWEET WITH THE SAVORY CHEESE.

IT'S LIKE AN ICE-CREAM CONE THAT WAS SOFTER AND THEN ROLLED.

IT IS SO GOOD!

I'M SO FULL.

WE'RE GOING TO MAKE SOME FOR YOUR BROTHERS, OK?

FUN COOKING WITH YOU, JUJU.

YOU'RE WELCOME.

PATI: 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--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.

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.