WE'RE GONNA DO AGAIN AS SPAIN MEETS MEXICO.

HELLO, SPAIN.

JOINING ME TODAY, CELEBRATED SPANISH CHEF AND ENTREPRENEUR JOSE ANDRES... YOU'VE BEEN ON TV FOR--I DON'T KNOW-- HOW MANY SEASONS.

AND THIS IS THE FIRST TIME YOU CALL ME TO BE WITH YOU?

A GIANT, NOT JUST IN MY KITCHEN, BUT IN THE FOOD WORLD AS WELL, OWNER OF SOME OF THE TOP RESTAURANTS IN THE WORLD, A MAN WHO BRINGS A LITTLE INNOVATION AND A WHOLE LOT OF PERSONALITY TO EVERYTHING HE DOES.

YEAH.

LET'S DRILL IT.

WE'RE COMBINING FORCES AND CULTURES IN MY KITCHEN TO COME UP WITH A COUPLE OF SPANISH-MEXICAN RECIPES-- A DELIGHTFUL SNAPPER VERACRUZ CEVICHE, COMFORTING BACALAO NAVIDENO, THE SURPRISING FRIED EGG TACO, AND THE REFRESHING COCO FISH.

WHY?

BECAUSE WE CAN.

PATI: NOW IF ONLY YOU COULD BOTTLE THE ENERGY.

COOKING SHOULD ALWAYS BE THIS FUN.

♪ 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.

FUD BRAND MEATS, WITH TRADITIONAL MEXICAN FLAVOR.

LA MORENA CHILES AND SAUCES.

AUTHENTIC MEXICAN FLAVOR.

YUCATAN.

EXPLORATION.

TASTES TO SAVOR.

PLACES TO RELAX.

AND PLACES YOU'VE NEVER BEEN.

YUCATAN.

LIVE IT TO BELIEVE IT.

PATI: JOSE ANDRES AND I HAVE BEEN FRIENDS FOR YEARS.

WE'RE BOTH MEMBERS OF THE CHEF CORPS FOR THE GLOBAL ALLIANCE OF CLEAN COOKSTOVES.

AND I JOINED HIM AT THE WHITE HOUSE TO COOK FOR THE ANNUAL CINCO DE MAYO DINNER.

HE'LL BE COMING OVER SOON, BUT FIRST, I WANTED TO START COOKING FOR HIM BEFORE HE COMPLETELY TAKES OVER.

I WANT TO MAKE JOSE THE MEXICAN VERSION OF SPANISH BACALAO.

NOW, SPANISH BACALAO IS A DISH THAT MEXICANS INHERITED CENTURIES AGO, BUT MEXICO HAS FOUND A WAY TO PUT A STAMP ON IT.

THIS IS SALTED AND DEHYDRATED BACALAO.

THE THING IS, WHEN THE SPANISH GOT TO MEXICO, THEY LOVED THIS INGREDIENT SO MUCH, THEY HAD TO PUT IT IN THEIR BIG GALLEONS, AND THEY HAD TO TRAVEL FOR MONTHS UNTIL THEY GOT TO MEXICO, AND THIS WAS A WAY THEY USED TO PRESERVE THE FISH SO THAT IT COULD LAST A LONG TIME WITHOUT REFRIGERATION.

BUT EVEN THOUGH WE HAVE REFRIGERATION, WE LOVE WHAT IT DOES TO THE FISH, BECAUSE ASIDE FROM PRESERVING IT, IT COMPLETELY TRANSFORMS THE INGREDIENT.

IT MAKES IT COMPACT, VERY FLAKY, AND IT GIVES THE FISH A WOODY AND SMOKY FLAVOR.

SO WHEN YOU'RE GOING TO MAKE BACALAO, WHICH YOU ARE GOING TO WANT TO MAKE BACALAO, YOU NEED TO SOAK YOUR FISH 48 HOURS AHEAD OF TIME.

SO SAY YOU WANT TO MAKE IT SUNDAY.

FRIDAY, YOU SOAK YOUR FISH.

YOU COMPLETELY COVER IT IN WATER.

AND THEN FOR TWO DAYS, YOU'RE GOING TO DRAIN AND SOAK WHENEVER YOU REMEMBER UNTIL THE FISH IS DESALTED AND REHYDRATED, AND THEN IT LOOKS LIKE THIS.

IT HAS A VERY STRONG FISHY SMELL, BUT IT IS VERY GOOD.

AND YOU JUST NEED TO SHRED IT.

I'M TURNING MY HEAT ON OVER MEDIUM HEAT.

I'M GOING TO ADD MY OLIVE OIL, AND THEN I'M GOING TO CUT ONE ONION, AND I'M GOING TO SLIVER IT.

I WANT TO MAKE THIS MEXICAN VERSION TO JOSE.

I KNOW HE WANTS TO MAKE SOMETHING MEXICAN FOR ME.

YOU KNOW, MEXICO AND SPAIN GO A LONG WAY BACK.

YOU KNOW THE STORIES.

SPANISH CONQUERED MEXICO, AND THEN MEXICO FOUGHT REALLY HARD FOR INDEPENDENCE, AND TODAY, SPAIN AND MEXICO SHALL MEET AGAIN.

SO I'M GOING TO COOK THE ONION UNTIL IT IS VERY SOFT.

THEN I HAVE MY 5 GARLIC CLOVES.

I'M GOING TO WAIT A LITTLE BIT TO ADD THEM.

BUT I'M GOING TO CHOP MY TOMATOES.

THINK ABOUT HOW THE WORLD STARTED CONNECTING THROUGH FOOD.

SO THE SPANISH CONQUERED MEXICO.

THEY BROUGHT THE BACALAO.

THEY BROUGHT THE ONION.

THEY BROUGHT THE GARLIC, AND AT THE SAME TIME, THEY TOOK TOMATOES TO THE OLD WORLD.

THERE WERE NO TOMATOES IN EUROPE BEFORE THEN.

WHAT WOULD PIZZA, WHAT WOULD PASTA, WHAT WOULD ITALY BE WITHOUT TOMATOES?

WHEN I WAS THINKING WHAT TO MAKE FOR JOSE, I WANTED SOMETHING WITH A LOT OF PERSONALITY, JUST AS MUCH PERSONALITY AS JOSE HAS.

SO I'M THROWING THE GARLIC IN THERE, THROWING THE TOMATOES.

I WANT THE TOMATOES TO COOK UNTIL THEY ARE PASTY, MUSHY, AND THEY'RE BREAKING APART.

NOW I'M GOING TO ADD THE ROASTED RED BELL PEPPERS, WHICH YOU CAN BUY AT THE STORE ALREADY ROASTED AND PEELED.

AND I'M JUST DICING.

THEY'RE GONNA GO IN THERE.

GONNA MIX THAT UP, AND THEN I'M GONNA COOK MY POTATOES.

BOIL A POUND OF PEELED AND HALVED BABY POTATOES IN SALTED WATER.

THEN BACK INTO MY SAUCEPAN, I ADD 1/3 CUP OF SLIVERED ALMONDS, A DOZEN OR SO SLICED PIMENTO OLIVES, TWO TEASPOONS OF WHITE DISTILLED VINEGAR, AND ABOUT 1/4 CUP OF CHOPPED FRESH PARSLEY.

I MET JOSE MAYBE 12 YEARS AGO.

WE'VE BEEN FRIENDS FOR A LONG TIME NOW.

WE HAVE COOKED TOGETHER AT THE WHITE HOUSE FOR PRESIDENT OBAMA.

I HAVE COOKED WITH HIM AT HIS MEXICAN RESTAURANT.

I'VE COOKED FOR HIM HERE.

I DON'T KNOW WHO IS A BIGGER EATER, IF HIM OR I. OK.

SO I'M ADDING THE BACALAO IN HERE.

I'M GONNA MIX REALLY WELL SO THAT ALL OF THESE FLAVORS START MARRYING IN THERE.

MY POTATOES HAVE BEEN COOKING IN BOILING WATER FOR ABOUT 10 MINUTES, AND THEY'RE READY TO BE ADDED TO THE BACALAO.

AND THE LAST THING I'M GONNA ADD ARE THE PICKLED PEPPERONCINI PEPPERS.

AND YOU CAN ADD AS MANY AS YOU LIKE.

I LIKE TO, OF COURSE, ADD A LOT.

YOU WANT TO ADD THEM IN THE LAST STAGE OF COOKING SO THAT THEY WON'T COMPLETELY COME APART, BUT THEY WILL HAVE A CHANCE TO INFUSE SOME OF THEIR FLAVOR AND BRINE INTO THE DISH.

NOW I'M GOING TO LET IT COOK FOR ABOUT 5 MORE MINUTES SO THAT IT ALL REALLY COMES TOGETHER.

AND GET READY, BECAUSE YOU ARE ABOUT TO SEE THE BIGGEST KITCHEN TAKEOVER EVER.

♪ WITH JOSE ANDRES ♪ ♪ MAKING COCO FISH ♪ ♪ WITH JOSE ANDRES ♪ VERY GOOD.

LOOK AT YOU.

YAY.

OK. YOU CAN COOK.

YOU CAN SING.

I MEAN...

I CAN'T SING.

YOU CAN DO EVERYTHING, PATI.

THAT'S WHY WE LOVE YOU SO MUCH.

THAT'S WHY WE LOVE YOU SO MUCH, BECAUSE YOU ARE GOING TO OPEN A COCONUT FOR ME, BECAUSE I DON'T KNOW HOW TO OPEN ONE.

NO, NO, NO, NO, NO.

I DON'T WANT TO OPEN A COCONUT.

LAST TIME I TRIED TO OPEN A COCONUT, I ALMOST CUT THIS FINGER AND THIS FINGER AND THAT FINGER.

BECAUSE THIS SEASON IS ALL ABOUT THE YUCATAN PENINSULA, I WANTED TO MAKE WITH YOU A COCO FISH, WHICH HAS NO FISH, BUT IT IS A VERY... COCO FISH?

COCO FISH.

HAVE YOU HEARD OF IT?

COCO FISH?

SI.

NEVER.

I'M GOING TO ADD SIMPLE SYRUP, MINT, AND GIN, AND THEN I'M GOING TO CONVINCE YOU TO OPEN UP A COCONUT.

OK. WHAT DO I DO?

OK.

SO WE HAVE THE MINT.

WE HAVE THE SIMPLE LIME SYRUP.

THEN WE'RE GONNA ADD ENOUGH GIN TO MAKE YOU HAPPY, LIKE A QUARTER-CUP EACH, UNLESS IF YOU FEEL THAT WE NEED MORE.

IS GIN YOUR FAVORITE?

IT IS MY FAVORITE.

I'M DRINKING GIN AND TONICS IN SUMMER ALL THE TIME.

REALLY?

BUT IF THIS IS GOOD, I PROMISE YOU I'M GONNA HAVE COCO FISH EVERY OTHER DAY.

YAY!

SO I'M COARSELY CHOPPING THE MINT.

I HAVE NO IDEA WHY THIS DRINK IS CALLED COCO FISH, BUT IT IS THE TRADITIONAL DRINK IN CAMPECHE, AND I THINK IT IS JUST BECAUSE IT IS A FISHING STATE.

ALL RIGHT.

NOW LET'S MUDDLE IT ALL.

THIS SEEMS LIKE EASY FOR ANYBODY TO MAKE.

YES!

IT SMELLS SO GOOD.

GREAT.

IT'S GOOD.

ALL WE NEED NOW IS THE COCONUT.

LOOK AT IT.

THAT'S WHY MAYBE IT'S CALLED THE COCO FISH.

OH, YES!

THIS LOOKS AS A FISH A COCONUT CAN LOOK LIKE.

JOSE, YOU HAVE DISCOVERED THE CAMPECHE SECRET.

IT TOTALLY LOOKS LIKE A FISH.

I'M NOT REALLY AN EXPERT, BECAUSE I TOLD YOU...

I'VE SEEN YOU DO THIS.

LAST TIME I ALMOST-- I CUT MYSELF TRYING TO DO.

I MEAN, YOU HAVE THOSE GUYS WITH THE BIG MACHETES-- MACHETES.

WE ARE CHEFS.

WE ARE NOT MACHETE COCONUT OPENER EXPERTS.

NO, BUT YOU ARE VERY ADVENTUROUS.

WELL, WE NEED TO MAKE LIFE FOR HOME COOKS EASY.

WHAT DO YOU CALL THIS IN ENGLISH?

A DRILL.

A DRILL.

YEAH.

LET'S DRILL IT.

HERE YOU HAVE THE EYES.

AND HOPEFULLY THIS WORKS.

[DRILL WHIRRING] OH, I SEE THE WATER STARTING TO COME OUT.

IT'S CRYING, JOSE.

IT'S CRYING.

IT'S CRYING OF HAPPINESS.

THE COCONUT IS SAYING RIGHT NOW, "PATI, JOSE, THANK YOU FOR USING ME TO MAKE THIS WONDERFUL COCKTAIL."

AND THAT IS ALWAYS A GOOD IDEA-- A STRAINER TO MAKE SURE.

LOOK AT THAT.

WE ADD SOME ICE CUBES.

NOW YOU JUST POUR THE COCONUT WATER ON TOP.

ON TOP.

ALL RIGHT.

ALL RIGHT.

ALL RIGHT.

MMM.

MM-HMM.

MMM... MMM!

THIS IS REALLY GOOD.

ISN'T IT SO GOOD?

SO WAIT.

SO, WHAT DO YOU... WHAT DO YOU THINK?

JOSE, I LOVE HAVING YOU IN MY KITCHEN.

THIS IS REALLY FUN.

I'M SO THRILLED TO BE IN YOUR KITCHEN.

YOU'VE BEEN ON TV FOR--I DON'T KNOW-- HOW MANY SEASONS, AND THIS IS THE FIRST TIME YOU CALL ME TO BE WITH YOU?

I WOULD PROBABLY BE LIKE, "GIVE ME A BREAK, BUDDY."

JOSE, WE CAN DO "THE PATI AND JOSE SHOW," STARTING TODAY.

OK. ALL RIGHT.

ALL RIGHT.

THIS IS WHAT I MADE FOR YOU.

[WOLF WHISTLE] THIS IS HOW WE EAT IT IN MEXICO.

I KNOW YOU HAVE BACALAO A LA VIZCAINA.

THIS IS MEXICO'S BACALAO.

THIS HAS ONIONS AND HAS OLIVES.

YES.

IT'S NOT SPICY?

IT'S NOT.

MMM.

I LOVE IT.

LET ME SEE IF WHAT I GAVE YOU WAS GOOD.

YOU KNOW, USUALLY WHEN YOU'RE VERY EAGER TO PLEASE SOMEBODY WITH YOUR FOOD, IT DOESN'T TASTE THAT GOOD TO YOU.

IT'S ASTONISHING.

IT'S SO TASTY.

I LOVE BACALAO.

OK.

I'M BEATING YOU.

YES.

I'M GONNA FALL ASLEEP, THOUGH.

OK. NOW YOU'RE GONNA MAKE SOME STUFF FOR ME.

JOSE: ONE OF MY FAVORITE RECIPES FROM MEXICO...

YES?

IS PESCADO A LA VERACRUZA.

I LOVE PESCADO A LA VERACRUZA.

OR FISH VERACRUZ STYLE.

YES.

WHAT IF, INSTEAD OF THIS BEAUTIFUL STEW OF FISH WITH TOMATOES AND OLIVES, WHAT IF WE MAKE IT RAW, FRESH?

LIKE IT BECOMES KIND OF A CEVICHE WITH A VINO CEVICHE.

THAT'S WHAT WE'RE GONNA DO.

I HAVE RED SNAPPER, WHICH IS WHAT YOU CALL HUACHINANGO.

HUACHINANGO.

ISN'T IT A BEAUTIFUL NAME?

IT'S AN AMAZING NAME!

YOU'RE GONNA HELP ME MAKE THE BASE, THE MUSIC THAT IS GONNA PUT THE FISH AND ALL THESE INGREDIENTS IN A PERFECT SYMPHONY ON THE PLATE.

LET'S MAKE SOME MUSIC.

TAKE A LOOK WITH THESE TOMATOES.

YOU MAKE A VERY DEEP CUT, AND WITH ANOTHER DEEP CUT, ALL OF THE SUDDEN, THE TOMATO IS TELLING ME, "JOSE, OPEN A DOOR."

AND YOU OPEN, MY FRIEND.

CAN YOU BELIEVE THAT THIS AMAZING PART OF THE TOMATO IS THROWN IN THE GARBAGE EVERY SINGLE DAY?

AND THEN... OH, JELLY, ACIDIC, TART.

IT'S LIKE A NATURAL TOMATO GELATIN.

YES.

I LOVE IT.

AND WE'RE GONNA USE THIS FOR A GARNISH...OUR FISH.

BEAUTIFUL.

AND WITH THE REST, WHEN YOU FINISH THE LIME, WE'RE GONNA BE MAKING THE SAUCE.

LET'S GO.

OK. YOU KNOW, YOU TALK TO YOUR INGREDIENTS, BUT YOU KNOW WHO I TALK TO THE MOST?

MY BLENDER.

I ADORE MY BLENDER.

ONE THING IS TO BE TALKING TO YOUR INGREDIENTS, BUT YOUR BLENDER?

MY BLENDER HAS GONE THROUGH SO MUCH WITH ME, JOSE.

THE BLENDER CAN TAKE ANYTHING YOU THROW AT IT, IT CAN COPE WITH.

WHEN IT CAN'T, IT WILL LET YOU KNOW.

LET'S BLEND THIS.

[BLENDER WHIRRING] DONE.

SO, NOW WE HAVE THE TOMATO NICELY BLENDED, BUT LET'S GO A STEP FURTHER.

OLIVES ARE VERY SPANISH.

BEAUTIFUL.

BOOM!

[BLENDER WHIRRING] OK.

SO, NOW WE'RE GONNA STRAIN THIS.

AND WHILE YOU DO THIS, I HAVE THESE TINY BABY ONIONS, THE PEARL ONIONS.

WHAT WE'RE GONNA DO IS SEPARATE THE PETALS.

TAKE AS MANY AS WE WILL NEED FOR THE RECIPE.

IN THIS CASE, LET'S SAY WE NEED 7, 8, 10.

MM-HMM.

AND THOSE ONIONS RIGHT NOW, THEY'RE VERY NICE, BUT THEY'RE VERY PUNGENT.

WE ARE GONNA BLANCH.

WHY?

BECAUSE THAT WAY, WE ARE COOKING THEM, BUT THEY ARE STILL RAW.

THEY STILL HAVE THE CRUNCHINESS.

AND THEY LOSE THAT KIND OF HEAVY, HARSH AFTERTASTE THAT WE...WE HAVE WHEN WE EAT RAW ONIONS.

SO YOU'RE SORT OF TAMING THE ONION A LITTLE.

AND I LIKE ALWAYS TO PUT THEM IN THIS WATER BATH.

NOW YOU'RE SHOCKING THEM.

YOU'RE TREATING YOUR ONIONS TO A SPA.

VERY MUCH.

NOW THEY'RE TRANSLUCENT.

YOU ALMOST SEEM YOU CAN SEE THROUGH.

LET ME TRY ONE.

YOU SEE?

TELL ME IT'S PERFECT.

PEOPLE ARE WATCHING.

IT'S PERFECT.

IT COMPLETELY LOST THAT EDGE.

BEAUTIFUL.

SO NOW, THE ONLY THING WE NEED IS THE FISH, AND WHAT YOU DO IS YOU START CUTTING IT IN SLICES.

ME, I LIKE SLICES THAT THEY ARE NOT TOO THICK NOR TOO THIN.

SASHIMI STYLE.

KIND OF SASHIMI STYLE.

LOOK HOW BEAUTIFUL.

LOOK AT THAT.

YOU CAN SEE THROUGH.

ALMOST IS LIKE THE LIGHT GOES THROUGH.

YOU CAN SEE WHAT IS ON THE OTHER SIDE.

THE FISH IS SO HAPPY AT THIS MOMENT.

HE IS, LIKE, SAYING, "WOW.

THESE GUYS, THEY KNOW WHAT TO DO WITH A KNIFE."

AND YOU SEE, YOU PUT THE BIGGER PIECES IN THE MIDDLE.

YOU PUT THE SMALLER ONES ON THE SIDE.

AND THAT'S IT.

AND AGAIN, REMEMBER, YOU HAVE A PROBLEM DOING THIS, CUT IT IN CUBES.

SOMETIMES WE NEED TO GIVE PEOPLE MORE FREEDOM.

FREEDOM.

IF YOU CANNOT FOLLOW THE RECIPE, REWRITE THE RECIPE.

MAKE IT YOURS.

SO WE... OOH, PRETTY.

SO HERE WE HAVE.

AND THEN, YOU'RE GONNA PUT ME IN 6, 7 OF THOSE ON THE TOP.

AND I'M GONNA BE PUTTING PIECES OF THE OLIVES THAT I ALREADY HAVE CUT.

IF YOU LIKE MORE ONION, YOU PUT MORE ONION.

IF YOU LIKE MORE OLIVES, YOU PUT MORE OLIVES.

YOU LIKE LESS, YOU PUT LESS.

YOU DON'T LIKE ONION, DON'T PUT ONION.

BUT THEN IF THE DISH IS NO GOOD, DON'T BLAME IT ON ME, PERIOD.

CAPERS WOULD BE ANOTHER RECIPE IN THE TRADITIONAL VERACRUZ FISH.

PUT CAPERS ALL AROUND.

I WENT INTO YOUR GARDEN, AND YOU HAD THESE BEAUTIFUL...

THE NASTURTIUM FLOWERS, WHICH ARE VERY AMAZING A SMELL, GREAT TASTE.

WE HAVE SOME PANSIES.

GET 3 OR 4 LEAVES.

THEN I HAVE SOME OF THE SAME NASTURTIUM FLOWERS, BUT IN THIS CASE ARE THE LEAVES.

CILANTRO.

PUT THEM ON TOP.

I ALSO HAVE THESE PICKLED ONIONS.

SOMETIMES I PUT SERRANO, AND WHY NOT?

YOU DON'T HAVE SERRANO, YOU CAN PUT JALAPENO.

I LOVE SERRANO CHILI.

TO FINISH, WE'RE GONNA GET A LITTLE BIT MORE OF THE SALT, PUT A LITTLE BIT OF OLIVE OIL, A TOUCH OF THE PICA, AND WE PUT HERE THE SEEDS.

AND HERE, MY DEAR PATI, YOU HAVE MY HOMAGE TO MEXICAN COOKING.

MM-MMM.

MMM...

I'M AS GOOD AS YOUR BLENDER?

NO, BUT-- I KNEW IT.

NO.

THIS IS DIVINE.

I MEAN, IT IS TRULY EXQUISITE.

I HAVE TO TELL YOU, I WAS A LITTLE BIT SKEPTICAL AT FIRST.

I IMAGINED.

BUT THIS IS... UNBELIEVABLE.

OK. ARE YOU MAKING ANOTHER COCKTAIL FOR ME OR WHAT?

YOU SAID YOU WERE GONNA MAKE ME SOME TACOS.

I'M GONNA MAKE YOU A TACO...

YES.

WITHOUT THE TORTILLA.

REALLY?

YEAH.

OK. WE'RE GONNA DO... AGAIN SPAIN MEETS MEXICO.

HELLO, SPAIN.

WE'RE GONNA MAKE A PIPIAN BUT INSPIRED IN YOUR BOOKS.

PERFECT.

SO WE'RE GONNA GO WITH THESE TOMATILLOS IN THE BLENDER.

OK.

RAW LIKE THIS.

DO YOU USE TOMATILLOS A LOT, JOSE?

IN SPAIN, NO.

IN MY MEXICAN RESTAURANT YOU'VE BEEN SUCH A HUGE INSPIRATION FOR, I DO A LOT.

HALF AN ONION.

WHAT DO YOU THINK?

IT CAN BE HALF.

IT CAN BE A QUARTER.

A QUARTER.

THEN WE ARE GOING TO PUT SOME OF THIS LETTUCE.

YES.

THE GARLIC CLOVE.

I LOVE THE WAY YOU THROW IT.

HERE.

WELL, I'M A BASKETBALL PLAYER, LET ME TELL YOU.

THEN PINE NUTS, PUMPKIN SEEDS, AND THEN WE'RE GONNA BE USING RADISHES FOR GARNISH, WHAT I'M ABOUT TO DO.

I LOVE RADISHES.

LOVE, LOVE, LOVE RADISHES.

ANOTHER THING THAT EVERYBODY THROWS IN THE GARBAGE-- THE LEAVES OF THE RADISH.

WHY?

BECAUSE WE CAN!

PUT A LITTLE BIT OF WATER.

AND THEN CILANTRO FOR DECORATION LATER?

YEAH, PUT CILANTRO!

I WAS NOT GOING TO PUT IT, BUT A PIPIAN WITHOUT CILANTRO IS LIKE A PAELLA WITHOUT RICE.

GO, GO, GO, GO.

ALL RIGHT.

SMELLS GOOD.

[BLENDER WHIRRING] WHEN YOU GO LIKE THAT, I TURN IT OFF.

READY.

FINISHED.

PERFECT.

ALL RIGHT.

I THINK THE OIL IS NICE AND HOT.

[SIZZLING] NOW THE OIL IS KIND OF HELPING A LITTLE BIT OF THESE NUTS TO GET THE VERY NICE AROMA.

A LITTLE BIT OF SALT.

IN THE MEANTIME, I SAW THAT YOU HAD THIS BEAUTIFUL CHORIZO.

I TOOK THE CASING, AND IT BECOMES, LIKE, THIS BEAUTIFUL GROUND MEAT WITH ALL THESE SPICES.

WE PUT A TOUCH OF OIL IN THE PAN.

AND WE'RE GONNA START COOKING THE CHORIZO.

YOU WANT TO BROWN IT A LITTLE?

WE'RE GONNA BROWN IT.

IT'S GONNA BE FAIRLY QUICK.

SO WE HAVE THE PIPIAN COOKING HERE.

IT'S KIND OF GETTING THICKER, HUH?

NICE AND GENTLE.

WE WANT THE ONION AND ALL THE INGREDIENTS TO BE COOKING, BECAUSE RIGHT NOW THEY ARE RAW.

SO THIS IS GONNA HAVE TO BE COOKING 25 MINUTES EASILY.

AND THE CHORIZO IS COOKING.

I'M GONNA PUT IT IN THE KITCHEN IN THE BACK.

BOOM.

SO... WE GET THE PAN.

NONSTICK BETTER... BECAUSE NOW WE ARE MAKING THE EGG TACOS.

AND I ADD THE OLIVE OIL IN THE BOTTOM, NOT TOO HOT.

AND THEN WE'RE GONNA CRACK OPEN ONE OF THE EGGS.

ALL RIGHT.

ALL RIGHT.

THE PORK.

HERE.

OK.

NOTHING IS BOILING.

EVERYTHING IS READY.

SO USUALLY PEOPLE CRACK THE EGGS ON THE... ON THE EDGE OF THE BOWL.

NO WAY, JOSE.

NO WAY, PATI.

ALWAYS YOU CRACK IT ON A FLAT SURFACE SO THE CUT IS PERFECT, AND USUALLY SHELLS DON'T GO INSIDE THE EGG, AND IT'S A PERFECTLY CLEAN EGG.

NO ISSUES.

BOOM.

[SIZZLING] CAN YOU HEAR?

ALL RIGHT.

I DON'T TOUCH IT!

I'M GONNA GET SOME SALT, AND I'M GONNA PUT IT RIGHT AROUND THE EGG WHITE, THAT THIS IS GONNA HELP ON THE COAGULATION.

NOW, WITH THE OIL, THE BOTTOM IS GETTING CRUNCHIER AND CRISPY, AND IF WE'VE DONE THIS WELL, WE'RE GONNA HAVE A BEAUTIFUL, SILKY, UNCOOKED EGG YOLK, BUT THE EGG WHITE IS GONNA BE PERFECTLY COOKED, AND THAT VERY, VERY, VERY CRISPY BOTTOM OF THE EGG WHITE... YEAH?

IS GONNA HELP US TO GRAB THE ENTIRE EGG LIKE IT WAS A TACO.

AND NO NEED OF TORTILLAS ANYMORE.

IT'S FINGER FOOD AT ITS BEST!

THAT'S THE THEORY.

NOW IT NEEDS TO WORK.

HA HA!

OK.

SO, OBVIOUSLY, THE TEMPERATURE IS IMPORTANT.

IF IT'S TOO, TOO, TOO, TOO HOT, THE BOTTOM IS GONNA BE BROWN, AND THE EGG WHITE IS STILL GONNA BE UNCOOKED.

SO, I WILL SAY, YOU KNOW, MEDIUM HEAT.

ALL RIGHT.

ALL RIGHT.

SO THIS EGG IS DONE.

THEN WE PUT IT HERE, BECAUSE NOW IT NEEDS TO COOL DOWN, BECAUSE I WANT YOU TO EAT THIS WITH YOUR HANDS.

YOU WANT ME TO EAT IT LIKE A TACO?

IT CANNOT BE SUPER HOT.

AND IN BETWEEN, WE'RE GONNA CUT THESE PIECES OF BREAD VERY LONG.

CROUTONS?

CALL IT A CROUTON, BUT THAT'S TOO FRENCH FOR ME.

THIS IS LIKE A SYMPHONY.

YOU CAN HEAR THE PIPIAN-- CHOO, CHOO, CHOO.

YOU CAN HEAR THE PORK--KKKKK!

YOU CAN HEAR THE EGGS--KUK KUK KUK.

I CAN HEAR THE BREAD.

YOU CAN HEAR THE BREAD.

WE PUT A LITTLE BIT OF THE PIPIAN.

NOT A LOT, A LITTLE BIT.

NOW WE GO, AND WE PUT A LITTLE BIT OF THE CHORIZO.

AND THEN WE ADD A PIECE OF THE BREAD.

AND WE PUT IT RIGHT IN THE MIDDLE.

I LIKE TO PUT THE BREAD BECAUSE, IN THE MOMENT YOU ARE GONNA BE FOLDING THE EGG, THE EGG YOLK IS GONNA EXPLODE, AND THE BREAD IS LIKE...

WHEN WE EAT THE BREAD.

MAYBE WE GET A LEAF OF CILANTRO.

AND WE'VE GOT THIS RADISH RIGHT HERE.

ALL THESE EXTRA TOUCHES IS UP TO YOU.

OH, THE YOLK.

OH!

SEE HOW BEAUTIFUL.

TAKE A LOOK AT THE BOTTOM.

OH, YEAH.

MMM.... MMM... MMM...

I KNEW IT.

LIKE, SO MUCH IS GOING ON HERE.

I LOVE THAT CRUST OF THE EGG.

USUALLY I DON'T LIKE THE CRUST OF THE EGG BECAUSE THAT MEANS AN OVERCOOKED YOLK.

BUT HERE, YOU MASTERED THE TECHNIQUE TO HAVE THE CRISPY ON THE BOTTOM, THE WHITE PERFECTLY COOKED, AND THE YOLK SO RUNNY.

I LOVE RUNNY.

I LOVE MESSY.

IT HAS THE EGG.

IT HAS THE CHORIZO, WHICH I LOVE.

THE PIPIAN SAUCE IS NOT IN YOUR FACE.

IT'S VERY SUBTLE.

THE PICKLED ONION.

AND THEN THE IDEA OF THE... OF THE LONG BREAD CROUTON IS SO SMART.

JOSE, YOU'RE A SMART MAN.

OK. WHERE IS MY...COCONUT FISH?

WHAT?

I WANT MORE COCONUT FISH.

YOU HAVE TO COME BACK SOON.

YES.

I THINK THIS WAS A...

THIS WAS A MEMORABLE REENCOUNTER OF SPAIN AND MEXICO IN A NEUTRAL KITCHEN, AND...OH, JOSE, UN PLACER.

GIVE ME A KISS.

MWAH!

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... 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.

LA MORENA CHILES AND SAUCES.

AUTHENTIC MEXICAN FLAVOR.

INTRODUCING FUD CAMPIRANO MEXICAN CHEESES WITH RESEALABLE PACKAGING.

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.