JINICH: THE YUCATAN PENINSULA IS THE STORY OF TWO CULTURES, MAYA AND SPANISH, WEAVING TOGETHER FOR CENTURIES.

SYMBOLS, TRADITIONS, AND RECIPES OF BOTH CULTURES ARE EVERYWHERE, ONE OF THE BEST EXAMPLES OF THIS MARRIAGE IS A TINY TOWN IN THE CENTER OF THE PENINSULA.

THIS IS IZAMAL AND THE STORY OF GOLD AND GOD.

LATER IN MY KITCHEN, I TRY TO LIVE UP TO IZAMAL'S GOLD STANDARD WITH A COUPLE OF YUCATAN-INSPIRED RECIPES OF MY VERY OWN-- YUCATECAN-STYLE LASAGNA WITH MEXICAN CHORIZO AND A CRUNCHY, SWEET, ADDICTING PEPITA BRITTLE.

♪ 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...

DIFFERENT ANNOUNCER: THE MINISTRY OF AGRICULTURE, LIVESTOCK, RURAL DEVELOPMENT, FISHERIES, AND FOOD; MEXBEST; AND THE NATIONAL AGRICULTURAL COUNCIL.

DIFFERENT ANNOUNCER: FUD BRAND MEATS WITH TRADITIONAL MEXICAN FLAVOR.

DIFFERENT ANNOUNCER: LA MORENA CHILES AND SAUCES-- AUTHENTIC MEXICAN FLAVOR.

DIFFERENT ANNOUNCER: A PLACE THAT'S A FEW HOURS AWAY... A PLACE THAT MOVES AT A DIFFERENT PACE... A PLACE THAT TRAVELS BACK IN TIME... A PLACE THAT IS CAMPECHE.

CAMPECHE--LIVE IT TO BELIEVE IT.

JINICH: IZAMAL LIES AT THE NORTHERN END OF THE YUCATAN, ABOUT AN HOUR EAST OF MERIDA.

IT'S CALLED THE YELLOW CITY FOR VERY OBVIOUS REASONS.

THEY SAY THAT WHEN THE SPANISH CAME HERE, THEIR PURPOSE WAS GOLD AND GOD.

MAYBE THERE'S A CONNECTION.

TO FIND OUT MORE, I'M MEETING WITH HISTORIAN HUMBERTO GOMEZ OVER BREAKFAST.

HUMBERTO, THERE'S SO MANY THINGS THAT I WANT TO KNOW, BUT THE FIRST ONE I CAN THINK ABOUT IS, YOU LOOK PHENOMENAL.

YOU'RE 79 YEARS OLD.

GIVE ME YOUR SECRETS.

DRINK THE WATER FROM THE CENOTES-- DRINK THE WATER FROM THE CENOTES.

IT'S VERY IMPORTANT-- BE HAPPY, AND EAT LOTS OF HABANERO PEPPER.

JINICH, VOICE-OVER: HUMBERTO GOMEZ IS A FASCINATING HISTORIAN, TOUR GUIDE, RESEARCHER, ONE OF THE MOST KNOWLEDGEABLE PEOPLE THAT I'VE EVER MET.

WOMAN: CON PERMISO.

AY, MUCHAS GRACIAS.

JINICH, VOICE-OVER: HUEVOS MOTULENOS IS AN ICONIC YUCATAN BREAKFAST-- FRESH CORN TORTILLAS TOPPED WITH REFRIED BLACK BEANS AND LIGHTLY GRILLED.

DEEP-FRIED PLANTAINS AND TWO SUNNY-SIDE-UP EGGS ARE STACKED ONTO THE TORTILLAS, TOPPED WITH SALSA ROJA, AND FINISHED WITH HAM AND TWO TYPES OF GRATED CHEESE.

SWEET PEAS GO ON TOP, AND, LISTO, HUEVOS MOTULENOS.

I'M GONNA START EATING THESE BECAUSE I'M HUNGRY.

GO AHEAD.

TELL ME A LITTLE BIT OF THE STORY OF THE MAYA HERE IN YUCATAN.

THE CIVILIZATION WAS ACTUALLY STARTED ABOUT 1,500 YEARS BEFORE THE BIRTH OF CHRIST.

MM-HMM.

THE MAYA PEOPLE WERE HERE LIVING IN THE YUCATAN FOR 10,000 YEARS.

10,000 YEARS AGO.

YES.

WHEN THE SPANISH CONQUERORS CAME DOWN TO YUCATAN, THE MAYA CIVILIZATION WAS GONE.

WAS GONE?

WAS GONE, AND, ACCORDING TO SPANISH RECORDS, ONLY 2,000 PEOPLE WERE LIVING AMONG-- AMONG GIGANTIC RUINS THAT WERE DOWN HERE.

SO TODAY IT'S MAINLY-- THE POPULATION IS MAINLY CATHOLIC, YOU WOULD SAY, MAINLY CATHOLIC.

MAINLY CATHOLIC, BUT THEY BELIEVE IN ALL THESE THINGS.

THAT'S HOW SOME CATHOLIC DEITIES, OR CATHOLIC SAINTS, WERE TAKING THE PLACE GRADUALLY YES... OF THE MAYA GOD, THE SO-CALLED GODS.

AND TURNED INTO A BEAUTIFUL AND COLORFUL COMBINATION.

THAT'S RIGHT.

LIKE, FARMERS, AS AN EXAMPLE, BEFORE PLANTING, THEY PERFORM CEREMONIES THAT WERE PERFORMED HUNDREDS OF YEARS AGO, AND THEY REQUIRE THE FAVORS OF THE GODS, AND THAT'S SOMETHING THAT IS PRACTICED TODAY.

IT'S KNOWN BY THE CATHOLIC RELIGION AND IS ACCEPTED.

JINICH, VOICE-OVER: SINCE THE CONQUEST, THE SPANISH HAVE RULED THE YUCATAN, BUT THEIR RELATIONSHIP WITH THE MAYA IS ALWAYS CHANGING.

YES.

WE HAVE TV PROGRAMS IN MAYA.

WE HAVE RADIO PROGRAMS IN MAYA.

MM-HMM.

NOW WE CAN SEE DOCTORS, LAWYERS, UH, IMPORTANT ARCHITECTS, AND ENGINEERS AND ALL THESE PEOPLE WITH MAYA NAMES... MM.

THAT WE COULDN'T SEE 60, 70 YEARS AGO.

MM.

THE SCHOOLING WAS A PRIVILEGED PLACE FOR THESE DESCENDENTS OF THE SPANISH CONQUERORS, SO THE MAYA ARE GETTING BACK RIGHT.

TO THEIR PLACE, TO TAKE THEIR PLACES, YOU SEE?

RIGHT.

THAT IS A PHENOMENAL THING THAT IS HAPPENING, THEN.

YEAH.

I--I THINK SO.

YEAH.

WELL, JOSE HUMBERTO GOMEZ RODRIGO, IS HAS BEEN SUCH A PLEASURE.

MY PLEASURE IT HAS BEEN, DEFINITELY.

JINICH: SYMBOLS OF THE SPANISH INFLUENCE ARE IMPRESSIVE HERE, BUT IZAMAL IS UNIQUE IN THE YUCATAN.

SOME OF THE ORIGINAL MAYA TEMPLES STILL EXIST JUST A SHORT WALK FROM THE CITY CENTER.

THIS IS THE TEMPLE OF KINICH KAK MOO THE SUN GOD.

JINICH, VOICE-OVER: THIS IS JOSEPH, A LOCAL MAYAN GUIDE WITH A PASSION FOR HIS HERITAGE.

JOSEPH: THE BIGGEST TEMPLE IN THE TIME OF THE MAYAN PEOPLE WAS THIS--P'AP'HOL-CHAAK.

SO ONE TEMPLE SAW THE OTHER.

THIS IS THE SECOND TEMPLE.

OK. JINICH: SO HOW MANY TEMPLES WERE HERE?

JOSEPH: IN THAT TIME, WE HAVE 5 MAYA TEMPLES.

5, AND THEY WERE EACH FOR A DIFFERENT GOD.

DIFFERENT GODS AND DIFFERENT RESPONSE, OK.

DEPENDING WHAT WE NEED.

IF I NEED RAIN, I GO TO THE TEMPLE OF THE WATER GOD.

MM-HMM.

I NEED SUN, I COME TO THE TEMPLE OF THE SUN GOD.

JINICH, VOICE-OVER: I'M EXCITED BECAUSE JOSEPH IS TAKING ME ALL THE WAY UP TO THE TOP OF THIS ANCIENT TEMPLE, A PRIVILEGE THAT, IN ITS DAY, WAS RESERVED FOR HIGH PRIESTS ONLY, BUT SOMETHING TELLS ME THIS ISN'T THE FIRST TIME HE'S COME UP THESE STEPS.

HE'S UNSTOPPABLE.

HEH.

EVERYTHING FLAT.

CHICHEN ITZA IS OVER THERE.

OVER THERE IS GUATEMALA, AND OVER THERE IS, UH, UNITED STATES, HA HA HA!

NORTH.

THERE'S THE U.S. JINICH, VOICE-OVER: AFTER CLIMBING TO THE TOP OF THE TEMPLE, OUR NEXT ASCENT WAS A PIECE OF CAKE.

JOSEPH: IZAMAL, IT WAS FOUNDED 200 YEARS AFTER JESUS, AND THE MAIN MAYA TEMPLE WAS HERE.

JINICH, VOICE-OVER: WHEN THE SPANISH ARRIVED HERE IN 1549, THEY TORE DOWN THE MAYAN TEMPLE AND USED THE STONES TO BUILD THIS FRANCISCAN MONASTERY NAMED AFTER SAN ANTONIO DE PADUA.

JINICH: THEY BUILD THIS CHURCH, AND THEY SAID, "HERE IS THE PLACE WHERE YOU'RE GOING TO PRAY, "BUT HERE IS MY GOD, SO MY GOD IS YOUR GOD.

YOUR GOD IS MY GOD," AND PEOPLE KEPT COMING HERE TO PRAY.

BECAUSE WE HAVE CHAAK, IS WATER GOD, AND THE SPANISH SAY, "I HAVE ONE GOD, ALSO, "TO GIVE WATER.

MM-HMM.

"LET ME INTRODUCE YOU MY GOD.

THE NAME IS SAN ISIDRO LABRADOR."

SO THE SPANISH SAID, "ALL OF YOUR GODS "ARE THE SAINTS OF THE CATHOLIC RELIGION, "AND YOUR GODDESS OF FERTILITY IS OUR VIRGIN MARY, SO THEY ARE ONE."

YES.

IZAMAL HAS 3 CULTURES.

THE FIRST CULTURE IS MAYA.

THE SECOND CULTURE IS SPANISH.

THE THIRD CULTURE IS ME, THE PEOPLE.

I AM PROUD.

I AM PROUD BECAUSE MY PEOPLE NEVER DISAPPEARED.

MY PEOPLE, WE STAY HERE.

WHERE?

IN MY HEART, IN MY HEAD.

MAYBE SPANISH CAME HERE.

MAYBE SPANISH CHANGED EVERYTHING, BUT SPANISH CANNOT CHANGE MY HEART.

I BELIEVE ALSO IN MAYA GODS.

I BELIEVE IN THAT VIRGIN BECAUSE IT'S SAME ONE.

THIS IS JUST BEAUTIFUL.

LOOK.

THAT LADY.

THAT LADY NOW BELIEVES IN 3 KINGS.

SHE'S MAYA.

SO THAT IS THE EVOLUTION OF THE MAYA PEOPLE.

YEAH.

YEAH.

JINICH, VOICE-OVER: TO GOT A TASTE OF THIS MIXING OF CULTURES IN EVERYDAY LIFE, JOSEPH WANTED TO TAKE ME TO HIS FAVORITE TACO STAND.

THIS IS THE TACOS OF VENADOS, VENADO.

IT IS MY FAVORITE.

EVERYBODY EATS THIS IN THIS TOWN.

IT'S A TRADITION THAT WE HAVE IN THIS STATE.

I WANT TO EAT SOME AS YOU TELL ME ABOUT IT.

I'LL HAVE TWO.

DOS TACOS.

AND HOW DOES HE COOK THE DEER?

HE COOKED IT IN THE EARTH.

YES.

OH... OK. BE CAREFUL BECAUSE-- IT'S HOT?

YEAH.

IT'S HOT.

OH, I SEE THE CHILE.

OK. MM.

MM!

THIS IS HOMEMADE.

PICA.

PICA.

LA CARNE ESTA BIEN, RICA.

IT TASTES LIKE A-- IT--IT'S LIKE A COLD MEAT SALAD MARINATED, LIGHTLY PICKLED.

IT'S REALLY DELICIOUS.

YEAH.

I MEAN, IT TASTES MEATY, BUT IT'S A LITTLE BIT ACIDIC FROM THE BITTER ORANGE, AND THEN IT'S, LIKE, LIGHTLY PICKLED.

SI.

JOSEPH, SO DEER WAS NATIVE TO THE REGION.

MAYANS WERE EATING DEER SINCE PRE-HISPANIC TIMES... YEAH, YEAH.

AND THEN THE SPANISH BROUGHT THE PIG AND THE CATTLE, THE HORSE.

SO NOW IT'S NOT SO EASY TO FIND DEER TACOS.

DEER TACOS.

IT USED TO BE, LIKE, DEER TACOS EVERYWHERE.

MM, QUE RICO.

MY TACO.

I GET HERE 3 TIMES A WEEK.

I'D COME HERE, TOO.

AY, MIRA.

HOW PRETTY.

JINICH, VOICE-OVER: I HAD HEARD THAT IZAMAL WAS FAMOUS FOR ITS CRAFTS, AND TO GET AN AUTHENTIC EXPERIENCE, I'VE COME TO VISIT ESTEBAN... HOLA, PATI.

¿COMO ESTAMOS?

JINICH, VOICE-OVER: A WELL-KNOWN MAYAN JEWELER AND EXPERT CRAFTSMAN.

[SPEAKING MAYAN] JINICH, VOICE-OVER: ESTEBAN GREETS ME WITH A TRADITIONAL MAYA GREETING.

BIENVENIDO.

GRACIAS.

GUSTARIA PASAR, PATI.

AY, QUE BONITO.

GRACIAS.

JINICH, VOICE-OVER: HIS PASSION FOR PRESERVING ANCIENT MAYA TECHNIQUES CAN BE SEEN IN HIS WORK.

JINICH: YES.

AY... AGARRAS LA-- ENTONCES VAMOS A--VAMOS A CORTAR LA HOJA.

SI.

JINICH, VOICE-OVER: ESTEBAN GROWS HENEQUEN, AN EXTREMELY TOUGH AND FIBROUS DESERT PLANT MUCH LIKE AN AGAVE PLANT.

HE SHOWS ME THE PROCESS OF GETTING THE SISAL FIBER OUT OF THE PLANT'S LEAF.

SISAL IS ONE OF THE TOUGHEST FIBERS KNOWN AND IS USED TO MAKE ANYTHING FROM ROPE AND TWINE TO PAPER, CLOTH, AND FOOTWEAR.

HE USES A TECHNIQUE PASSED DOWN THROUGH GENERATIONS TO GET THE FIBERS HE NEEDS FOR HIS JEWELRY.

MOST OF WHAT HE DOES IS OUT OF HIS BACKYARD.

IT JUST GIVES YOU A DIFFERENT PERSPECTIVE ON YOUR OWN LIFE, YOU KNOW, HOW TO MAKE THE BEST OF WHAT YOU HAVE.

CRAFTS AND ARTISANSHIP ARE BIG IN MEXICO AND MEXICAN CULTURE, AND THE PEOPLE WHO SELL THEM ARE THE PEOPLE WHO MAKE THEM, SO THEY REALLY KNOW WHAT THEY'RE SELLING.

PARA TI, PATI, DE TODO CORAZON.

ME SIENTO TAN CONTENTO Y AGRADECIDO.

MUCHAS GRACIAS.

HEE HEE!

GRACIAS, ESTEBAN.

KINICH, VOICE-OVER: NO TRIP TO IZAMAL IS COMPLETE WITHOUT A STOP AT KINICH.

HOLA.

KINICH, VOICE-OVER: THE EXECUTIVE CHEF EVERARDO RODRIGUEZ PUENTE HAS PROMISED TO TEACH ME HOW TO MAKE ONE OF THE MOST TRADITIONAL RECIPES IN YUCATAN--POC CHUC.

KINICH: LOOK AT THIS KITCHEN.

IT IS SO BEAUTIFUL.

HOLA.

BUENAS TARDES.

HOLA.

SOY PATI.

SI.

GRACIAS.

MUCHO GUSTO.

KINICH, VOICE-OVER: CHINA IS THE POC CHUC EXPERT HERE AT KINICH.

POC CHUC IS EVERYWHERE IN THE YUCATAN PENINSULA, AND IT JUST MEANS GRILLED MEAT.

KINICH: SO THINLY SLICED, Y ESTA ES COMO LA CARNE A LA PARRILLA DE YUCATAN.

THAT'S, LIKE, THE TRADITIONAL, TYPICAL CARNE ASADA OF THE YUCATAN PENINSULA.

TODO LO QUE ES LA... MUCHA PIMIENTA.

KINICH, VOICE-OVER: HER RECIPE STARTS WITH A MARINADE OF SALT, PEPPER, GARLIC, AND ABOUT 4 CUPS OF BITTER ORANGE JUICE.

SHE MIXES EVERYTHING FOR ABOUT 30 SECONDS, POURS IT OVER THE PORK, AND LETS IT MARINADE.

KINICH: ¿QUANTO TIEMPO SE VA A MARINAR?

DOS HORAS.

JINICH, VOICE-OVER: THE PORK GOES ON THE GRILL FOR ABOUT A MINUTE OR TWO ON EACH SIDE.

OF COURSE, WE HAVE A BATCH ALREADY MARINATED.

THE TOMATO SALSA USES ROASTED TOMATOES THAT WE CRUSH IN A MORTAR WITH SALT, FRESHLY CHOPPED CHIVES, AND CHOPPED CILANTRO.

KINICH: CILANTRO, AND IT'LL HAVE THAT NICE CONSISTENCY, LIKE, ROUGH.

LIKE, IT'S VERY CHUNKY, I THINK, CON TROSOS, ¿NO?

CON TROSOS, SI.

KINICH, VOICE-OVER: TIME TO KEEP AN EYE ON THE MEAT.

IN YUCATAN, THEY TEND TO LIKE IT WELL-DONE.

TRES PARTES.

EN TRES, AH.

KINICH, VOICE-OVER: AND THERE'S ANOTHER SALSA, BUT THIS ONE IS SUPER CHUNKY.

IT HAS ROASTED RED ONIONS MIXED WITH SALT, LIME JUICE, AND CILANTRO.

QUE RICO.

KINICH: OH, THAT LOOKS BEAUTIFUL.

IT HAS SUCH FEW INGREDIENTS, IT'S SO SIMPLE, AND THEN AGAIN, IT'S ABOUT WHAT YOU'RE ADDING TO IT-- THE PICKLED ONIONS AND A LITTLE BIT OF A SPICY SALSA AND ONE CORN TORTILLA, ORANGE.

AHI ESTA LA CARNITA.

ES NUESTRO FRIJOL COLADO.

FRIJOLITO COLADO.

JINICH, VOICE-OVER: SO SIMPLE AND FAST TO MAKE, BUT THE POC CHUC IS A STAPLE IN YUCATECAN KITCHENS AND HOMES.

IT'S, LIKE, THEIR EVERYDAY FOOD.

SALUD.

SALUD.

CHEERS.

SALUD, SALUD.

CHEERS.

MM!

MM!

DELICIOSO.

MM.

ESTA RIQUISIMO.

THAT'S JUST, LIKE, YOU HAVE THE CHILLED TOMATE-- WHICH IS, LIKE, A BASIC, CHUNKY TOMATO SAUCE BUT WITH A FLAVOR OF CILANTRO AND THE CHIVES-- AND THEN THE BARELY COOKED RED ONIONS THAT HAVE-- HAVE ALL THE LIME JUICE AND THEN A LITTLE OF THOSE BEANS.

IT'S, LIKE, EVERYTHING YOU NEED FOR DINNER, MUY RICO.

MAS SALUD.

HA HA!

I WAS SO INSPIRED BY THAT MIX OF CULTURES THAT I SAW IN IZAMAL THAT I DECIDED TO WHIP UP SOMETHING IN MY KITCHEN.

MY BOYS ARE CRAZY FOR LASAGNA, SO I THOUGHT, "WHY NOT A YUCATECAN STYLE?"

SO I'M STARTING WITH SOME OLIVE OIL IN THE PAN.

I THINK IT REALLY RESPECTS THE SOUL OF BOTH CULTURES.

IT HAS EVERYTHING THAT A LASAGNA WANTS TO HAVE, AND IT HAS ALL OF THE FLAVORS FROM THE YUCATAN THAT I REALLY ADORE, SO I'M ADDING THE MEXICAN-STYLE CHORIZO AND ONE POUND OF BEEF.

YOU MAKE ABSOLUTELY EVERYTHING THAT'S GONNA GO IN THE LASAGNA IN ONE POT, AND AS IT COOKS, YOU HAVE TO MAKE SURE THAT YOU CONTINUE BREAKING THE MEAT.

THE FIRST THING THAT I'M GOING TO ADD IS THE RED ONION.

PEOPLE USED TO THINK MEXICAN CUISINE WAS ONLY SPANISH AND NATIVE MEXICAN, BUT NO.

THERE'S A BIG INFLUENCE OF ASIAN, OF ITALIAN, OF LEBANESE, MEDITERRANEAN.

I'M GONNA CHOP SOME GARLIC.

I'M GOING TO ADD A GREEN BELL PEPPER.

WHEN IT'S A TUESDAY NIGHT OR A WEDNESDAY NIGHT AND YOU HAVE TO COME UP WITH A GREAT DISH TO FEED YOUR FAMILY, THIS IS A GREAT ONE TO MAKE, AND IF YOU'RE LUCKY ENOUGH TO HAVE LEFTOVERS, YOU CAN HAVE IT THE NEXT DAY FOR LUNCH.

I HAVEN'T HAD ANY LEFTOVERS WITH THIS ONE, THOUGH, AND NOW INSTEAD OF ADDING RED OR WHITE WINE, I'M ADDING LA CERVEZA.

I'M ADDING A BEER.

IT'S JUST GOING TO ADD THAT REALLY NICE, FERMENTED TASTE, AND IT JUST GOES REALLY WELL WITH THE YUCATECAN FLAVORS.

I'M GONNA LET THE ALCOHOL EVAPORATE.

IN THE MEANTIME, I'M GOING TO MAKE MY SEASONING PASTE, WHICH IS, LIKE, A MAGIC SEASONING PASTE.

THE MAGIC IS IN THE ACHIOTE PASTE.

LOOK AT THIS GORGEOUS COLOR.

THE TASTE IS JUST AS GORGEOUS AND INTENSE.

I'M ADDING 4 TABLESPOONS OF ACHIOTE PASTE, A TABLESPOON OF OREGANO, A TABLESPOON OF TOMATO PASTE, SOME SALT, A CUP OF CHICKEN BROTH, AND I'M GONNA PUREE IT UNTIL COMPLETELY SMOOTH.

LOOK AT THE COLOR, IT IS SO INTENSE.

TALK ABOUT A RICH-TASTING YUCATECAN BOLONESA.

SO NOW I'M ADDING 28 OUNCES OF CRUSHED TOMATOES.

ONE LAST THING I'M GOING TO ADD IS THE REST OF MY CHICKEN BROTH, SO I HAD 4 CUPS ALTOGETHER.

ONE CUP WENT TO PUREEING THE ACHIOTE, AND 3 CUPS ARE GONNA GO HERE.

NOW I'M GONNA LET THIS SIMMER FOR ABOUT 20 MINUTES, AND WHILE IT FINISHES COOKING, I'M GONNA COOK MY LASAGNA NOODLES.

WE ARE DOING REALLY GOOD WITH THE MEAT SAUCE.

I'M GONNA BRING MY CHEESES NOW.

THIS IS THE, UH, SUPER FUN PART, THE SECOND BEST TO EATING IT.

I'M GONNA ADD SOME MEAT SAUCE TO THE BOTTOM.

I'M GONNA ADD MY NOODLES, SO NOW I'M GOING TO ADD RICOTTA CHEESE-- VERY FRESH, VERY LIGHT-- ANOTHER LAYER OF PASTA, AND YOU CAN SEE HOW CHUNKY THE SAUCE IS.

THE NEXT THIRD OF RICOTTA CHEESE.

THIS IS GONNA BE OUR LAST LAYER OF NOODLES.

I PREFER THE FEELING TO THE PASTA.

AFTER USING THE REST OF MY SAUCE AND RICOTTA, I SPRINKLE ON SOME DUTCH EDAM CHEESE.

IF YOU CAN'T FIND EDAM CHEESE, YOU CAN SUBSTITUTE FOR GOUDA OR MONTERREY JACK, AND NOW I HAVE THE OVEN AT 375, AND IT'S GONNA GO IN THE OVEN FOR 40 MINUTES, AND THEN I'M GOING TO UNCOVER IT AND BACK IN FOR 20 MINUTES SO THE CHEESE GETS BUBBLY AND CRISP, AND FOR DESSERT, I'M GOING TO MAKE A TRADITIONAL BUT SIMPLE MEXICAN CANDY BRITTLE CALLED PALANQUETA, BUT INSTEAD OF NUTS, I'M GOING TO USE ANOTHER MEXICAN FAVORITE.

I'M MAKING MY BRITTLE, OR MY PALANQUETA, WITH PUMPKIN SEEDS.

YOU NEED A CUP OF WATER, A CUP OF BROWN SUGAR, A CUP OF WHITE SUGAR, TWO TABLESPOONS OF UNREFINED WHOLE CANE SUGAR, AND THEN I'M GONNA ADD TWO TABLESPOONS OF CORN SYRUP, WHICH IS GOING TO PREVENT CRYSTALLIZATION.

THE HEAT IS OVER MEDIUM HEAT, AND I HAVE THE THERMOMETER BECAUSE I NEED TO WAIT FOR IT TO GO BETWEEN 290 AND 300 DEGREES.

THAT'S GONNA BE THE HARD-CRACK STAGE.

I'M GOING TO USE TWO CUPS OF PEPITAS, OR PUMPKIN SEEDS, OVER A LOW-MEDIUM HEAT.

SO NOW THAT THE PEPITAS ARE READY, THEY START TO LOOK SLIGHTLY BROWN.

THE SMELL OF THE PEPITAS TOASTING MAKES ME WANT TO GO TO THE MOVIES.

EVERY MOVIE THAT I WENT TO IN MY CHILDHOOD IN MEXICO HAD THE BACKGROUND NOISE OF PUMPKIN SEEDS.

YOU'D FIND THEM TOASTED, SALTED, CANDIED, SPICED UP, AND A SMALL BAG LASTS A 3-HOUR MOVIE.

YOU GUYS HAVE POPCORN.

I HAVE PEPITAS.

OK.

IT'S ALMOST AT THE HARD CRACK.

THE MOMENT IT'S ABOUT TO GET TO THE HARD-CRACK STAGE, YOU HAVE, LIKE, 5 SECONDS TO GET IT IN HERE BECAUSE IT HARDENS SUPER DUPER FAST, SO I'M GOING TO OIL MY SPATULA SO I CAN SPREAD THE PALANQUETA.

I'M GOING TO ADD BAKING SODA AND THE BUTTER.

OK.

THIS HAS TO GO SUPER FAST.

ADD THE PUMPKIN SEEDS, AND IT'S HARDENING AS I SPEAK, AND I HAVE ABOUT 3, 2, 1 SECONDS TO MAKE THIS PALANQUETA.

JUST SPREAD IT FAST BECAUSE IT HARDENS.

BEFORE IT HARDENS, I'M GOING TO ADD A LITTLE FLOR DE SAL.

WE WERE FAST.

WE DID GOOD, SO I'M JUST GONNA LET IT COOL, AND YOU ARE GOING TO SEE HOW BEAUTIFUL IT CRACKS.

NOW I'M GOING TO LET THE CHEESE BECOME MELTY AND GOLDEN FOR ANOTHER 20 MINUTES.

IT SMELLS LIKE THE LASAGNA'S READY.

MM.

IT LOOKS BEAUTIFUL, AND WHILE I LET MY LASAGNA REST JUST A LITTLE, I CAN BREAK MY BRITTLE.

I'M JUST GONNA BREAK A CORNER WITH A KNIFE-- DID YOU SEE HOW IT ALL COMES OUT?-- AND THEN HAVE FUN AND BREAK IT.

WITH THE LASAGNA AND THIS BRITTLE, YOU WILL BE MAKING THE GONE-IN-SECONDS MENU, AND DOESN'T IT LOOK GORGEOUS?

LASAGNA TIME.

HA HA HA!

LOOK AT THE LAYER OF CHEESE.

MM.

YOU CAN REALLY TASTE THE CHORIZO AND THE ACHIOTE SAUCE.

THIS IS PROOF THAT WHEN CULTURES MIX, THE RESULTS ARE INCREDIBLE.

SO YOU CAN EAT YOUR BRITTLE JUST LIKE THIS.

MM.

YOU CAN DO IT ON TOP OF ICE CREAM LIKE I'M DOING RIGHT NOW, CRACKED INTO TINY, LITTLE PIECES, AND THEN IT CRUNCHES, BUT THEN YOU'D HAVE THE TASTE OF THE TOASTED PEPITAS.

IT BRINGS ME BACK TO GOING TO THE MOVIES IN MEXICO WITH MY FAMILY, BUT TODAY'LL BE BETTER.

THESE ARE TWO REALLY SIMPLE-TO-MAKE DISHES THAT WILL FLY IN SECONDS IN YOUR HOUSE.

IF MY BOYS WERE HERE, THEY WOULD COMPLETELY DIVE IN THERE IN A SEC-- ELAN.

DOES IT LOOK-- YEAH.

I SMELLED THIS LASAGNA FROM UPSTAIRS, AND I HAD TO COME DOWN.

I KNOW.

YOU'VE BEEN STUDYING SO HARD.

MM, IT IS SO GOOD.

IS THAT, LIKE, CHIPOTLE IN THERE, OR LIKE-- IT HAS CHORIZO.

OH.

IT IS BOLD, NO?

MM.

CAN I TAKE A LITTLE MORE?

OK.

YES.

YOU CAN.

THAT'S A LITTLE BIT.

DON'T FORGET, THERE'S ICE CREAM, TOO.

OH, I'LL BE BACK LATER.

MM.

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

DIFFERENT ANNOUNCER: ALWAYS CONNECTED...

DISCONNECT AND FEEL THE MOMENT.

AAH!

AAH!

WHOO HA!

ANNOUNCER: POOLS OF CLEAR WATER, UNEXPECTED TWISTS, AND PLACES YOU'VE NEVER BEEN.

CANCUN--LIVE IT TO BELIEVE IT.

DIFFERENT ANNOUNCER: LA MORENA CHILES AND SAUCES-- AUTHENTIC MEXICAN FLAVOR.

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

DIFFERENT 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.