PATI: MERIDA, THE CAPITAL OF YUCATAN, THE EPICENTER FOR CULTURE AND CUISINE... AND ME WITH A FULL DAY TO EXPLORE.

WHAT CAN I DO WITH ONE DAY IN MERIDA?

IT TURNS OUT... A LOT!

♪ DAME, DAME ♪ ♪ DAME TU CHOCOLATÉ ♪ ♪ DAME, DAME ♪ ♪ DAME TU PILONCILLO ♪ ♪ DAME, DAME ♪ ♪ DAME CAFÉ CALIENTÉ ♪ ♪ DAME, DAME ♪ ♪ DAME TU CORAZÓN ♪ 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.

LAMORENA CHILES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

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.

THIS IS MY THIRD TIME IN THE CITY OF MERIDA, BUT EVERY TIME I LEAVE, I CAN'T WAIT TO GET BACK.

IT'S JUST BEAUTIFUL, COLORFUL, AND THE PEOPLE-- THEY'RE SWEET, THEY'RE REALLY FRIENDLY... HA HA HA!

THEY'RE SO PROUD OF THEIR CITY AND THEIR CULTURE, AND THE FOOD HERE IS PHENOMENAL!

MERIDA IS THE CAPITAL OF THE STATE OF YUCATAN, THE CENTER FOR COMMERCE AND CREATIVITY.

KNOWN AS THE WHITE CITY FOR ITS LIMESTONE BUILDINGS, IT'S A BEAUTIFUL CITY TO TAKE IN ON FOOT.

MERIDA IS THE STORY OF TWO CULTURES WEAVING TOGETHER FOR CENTURIES, SPANISH AND ANCIENT MAYA.

JUST LIKE THE WALLS THAT HAVE BEEN WHITEWASHED WITH LAYERS OF HISTORY, THE FOOD HAS THAT SAME LAYERING OF HISTORICAL INFLUENCES AND INGREDIENTS.

WHENEVER I START OUT ON A CULINARY TOUR OF A CITY, ONE OF THE FIRST PLACES I STOP IS THE MARKET.

HERE IN MERIDA, THAT PLACE IS MERCADO SANTIAGO, HOME OF LA LUPITA, ONE OF THE BUSIEST, MOST POPULAR, MOST DELICIOUS PLACES THE CITY HAS TO OFFER, BUT BEFORE WE DIVE INTO THE FOOD, JUST WATCH AND TRY TO KEEP UP FOR A SECOND.

MARKET FOOD IN MEXICO IS THE EXTENSION OF THE HOME KITCHEN, REALLY EXPERIENCED HOME COOKS THAT HAVE A TRADITION OF MAKING THAT PRECISE RECIPE BY COOKING IT IN THEIR HOME KITCHEN, AND AS A RESULT, YOU'RE GETTING FAMILY TRADITIONS IN MEALS AS MARKET FOOD.

PEDRO, THE OWNER OF LA LUPITA, IS ONE OF THOSE HOME COOKS WHO IS KEEPING THAT TRADITION ALIVE.

HE WAS KIND ENOUGH TO INVITE ME INTO HIS HOME AND SHOW ME WHERE ALL THAT DELICIOUS MARKET FOOD BEGINS.

MARKET FOOD IN MEXICO TALKS ABOUT FAMILY... ¡HOLA!

¡HOLA!

PATI, VOICE-OVER: AND INHERITED FAMILY RECIPES MADE IN SOMEONE'S HOME.

40 YEARS GO.

OK. CON EL NOMBRE-- WITH YOUR DAUGHTER'S NAME.

THEN YOU MARRIED PEDRO.

PATI, VOICE-OVER: MONDONGO IS AN AUTHENTIC YUCATAN STEW MADE WITH COW'S FEET AND TRIPE.

MEXICO IS A BIG NOSE-TO-TAIL-APPROACH COUNTRY, AND I THINK THAT ADDS A LOT OF FLAVOR, THAT ADDS A LOT OF PERSONALITY, SO YOU HAVE TO FIGURE OUT A WAY TO COOK EVERY PIECE OF THE ANIMAL IF YOU'RE GONNA COOK.

WE HAVE THE TRIPE, WE HAVE THE FEET.

WE COVERED IT WITH WATER.

OK.

SO THE OREGANO IN THE POT.

OH!

LIKE, HALF OF YUCATECAN FOOD HAS ACHIOTE PASTE?

YES.

THAT'S PRETTY INCREDIBLE.

[GASPS] PATI, VOICE-OVER: AND BECAUSE PEDRO IS ALWAYS COOKING IN HIS KITCHEN, HE HAS A STEW BASE THAT HAS ALREADY BEEN COOKING FOR OVER 3 HOURS.

OH, THAT'S THE COOKED TRIPE.

ES LA CURA DIVINA.

THE DIVINE CURE FOR ANY HANGOVER, ANY AILMENT.

SO YOU START FEEDING PEOPLE AT 5:30 IN THE MORNING UNTIL, LIKE, 3:00?

YES.

AND THEN AT 3:00, YOU COME HERE... SÍ.

YES.

AND YOU COOK THE STEWS AND THE FOOD FOR THE NEXT MORNING?

YEAH.

PATI: NEXT COMES THE SOFRITO.

PEDRO SAUTÉES SOME BACON, HAM, AND LOCAL LONGANIZA SAUSAGE AND THEN ADDS SOME BELL PEPPER, ONION, AND TOMATO.

I'LL PUT THAT IN A TORTILLA AND MAKE MYSELF A TACO.

OK. SÍ.

YES.

PATI: TO THE BASE WE ADD SOME POTATOES AND PURÉED REHYDRATED ANCHO CHILES.

IS THE MONDONGO ONE OF YOUR MOST POPULAR DISHES IN LA LUPITA?

SÍ, SÍ.

[SPEAKING SPANISH] I THINK THAT FOOD IS A REFLECTION OF THE PEOPLE OF A PLACE.

MEXICANS ARE ACCESSIBLE AND ACCOMMODATING AND USUALLY HAPPY WHERE THEY'RE AT.

MMM.

OUR FOOD IS THAT WAY.

AFTER ADDING GARBANZO BEANS, THE MONDONGO IS FINALLY READY TO TASTE.

OHH!

[SPEAKS SPANISH] WHOA!

MMM!

THAT TEXTURE MELTS IN YOUR MOUTH.

IT'S JUST SO INCREDIBLY RICH AND TASTY, AND IT'S SO MUCH FUN.

LIKE, I DON'T KNOW WHAT TO EAT NOW.

LIKE, YOU KNOW, SHOULD I HAVE THAT, SHOULD I HAVE THAT?

I WANT TO HAVE A LITTLE BIT OF EVERYTHING IN THE SPOON.

MMM.

MMM!

I THINK MY FAVORITE PART TO MY SURPRISE IS THE FOOT.

IT REMINDS ME OF MARROW, BUT YOU KNOW HOW MARROW COMES SO LITTLE WHEN YOU GET IT OUT OF THE BONE, AND THIS IS, LIKE, SO GENEROUS.

MMM.

YOU'RE MAKING ME SO HAPPY.

SO HAPPY.

AFTER A TASTE OF HOME, THERE'S ONLY ONE WAY TO GET THE FULL EXPERIENCE AT LA LUPITA...

IN MERCADO SANTIAGO OVER A TABLE FULL OF PANUCHOS, TORTAS, AND THAT FAMOUS MONDONGO STEW.

MMM.

WHAT DO YOU LIKE THE MOST ABOUT COOKING FOR PEOPLE?

YOU'RE NOW IN BUSINESS 42 YEARS?

SÍ.

AND WE REALLY SAW HOW THE FOOD IN THE MARKET IT'S REALLY AN EXTENSION OF THE HOME KITCHEN... WITH A BELLY FULL OF MONDONGO, LET'S DIVE A LITTLE DEEPER INTO THIS CITY.

LET'S GO BACK ABOUT 450 YEARS.

WHEN THE SPANISH ARRIVED IN THE MID-1500s, MERIDA WAS THE SITE OF THE MAYAN CAPITAL TH'O.

DURING THE CONQUEST, THE SPANISH DEMOLISHED THE CITY, AND THEY USED THE RUINS FROM THE 5 MAYAN TEMPLES TO BUILD LA CATEDRAL SAN ILDEFONSO, AN IMPOSING SYMBOL OF STRENGTH AND COLONIALISM.

FOR OVER 4 CENTURIES, THE MAYAN AND SPANISH PEOPLE HAVE BEEN LIVING TOGETHER, SHARING TRADITIONS, INGREDIENTS, BLENDING CULTURES.

THIS IS THE STORY OF THE YUCATAN.

IN MERIDA, THERE'S EVIDENCE AT EVERY TURN.

YOU CAN FIND TRACES OF BOTH CULTURES EVERYWHERE YOU LOOK IN THE CITY.

SO WHEN THE SPANISH ARRIVED HERE MORE THAN 500 YEARS AGO, THEY MARKED THE CORNERS OF THE STREET WITH THESE SYMBOLS SO THAT THE MAYANS COULD NAVIGATE THE SPANISH SETTLEMENT.

THE MAYANS DIDN'T UNDERSTAND THE NUMBER SYSTEM, BUT THEY DID UNDERSTAND SYMBOLS.

SO MUCH OF THE STORY HERE IS ABOUT PRESERVING THE PAST, BUT SOME ARE ELEVATING THAT APPROACH IN CUISINE.

PEDRO.

PATI, VOICE-OVER: MY GOOD FRIEND PEDRO EVIA IS ONE OF THE LEADERS OF THAT MOVEMENT.

AT HIS RESTAURANT KU'UK, PEDRO TREATS FOOD AS AN ART FORM, A MODERN EXPRESSION OF THE PAST.

WHAT DO YOU THINK THAT SEPARATES THE YUCATAN FROM THE REST OF THE COUNTRY?

WE ARE A VERY PARTICULAR KIND OF PEOPLE.

WE HAVE THIS INTEREST FOR ARTS AND MUSIC OF COURSE.

VERY ARTISTIC.

VERY ROMANTIC.

WE HAVE OUR OWN IDENTITIES.

IN FACT, PEDRO IS SO PROUD ABOUT YUCATAN AND ESPECIALLY ABOUT MERIDA THAT HE DECIDED THAT MERIDA NEEDED TO HAVE TOP-NOTCH RESTAURANTS LIKE PARIS OR ROME OR NEW YORK.

BECAUSE HE LOVES IT SO MUCH AND HE KNOWS IT SO MUCH, HE'S FIGHTING FOR THAT RIGHTFUL PLACE FOR THE FOOD OF MERIDA.

FOOD CAN BE SOMETHING THAT NURTURES A FAMILY, AND IT CAN ALSO BE AN ARTISTIC EXPRESSION, AND ONE OF THOSE EXPRESSIONS IS AN HOMAGE TO THE MAYAN CULTURE AND THEIR RELATIONSHIP TO THE LAND.

THE HARMONY OF EARTH, VEGETABLES, CORN, AND THOSE WHO LABOR TO CREATE OUR FOOD COMES TOGETHER IN AN ANCIENT GROWING TECHNIQUE CALLED LA MILPA.

WITH SOME WATER AND CARE, A BOUNTY IS REALIZED.

SO WHAT'S IT MADE OF?

IT'S, UH-- CORN.

OK. AND HERBS.

LIKE A CRISP.

COMO UNA TORTILLA CRISP.

WHAT ARE THESE DROPS?

UH, THE DROPS ARE A GEL.

GEL.

MADE WITH GRASS.

YES.

[CRUNCH] MMM.

MMM!

IT'S LIKE SAVORY AND A LITTLE SALTY.

LET ME TASTE THE DROPS OF WATER.

MMM!

DELICIOUS.

HMM.

INCREDIBLE.

ONE OF THE REASONS WHY I THINK MEXICO HAS SUCH A PHENOMENAL CUISINE BECAUSE IT HAS TRADITIONAL PILLARS ON WHICH IT STANDS, BUT IT ALSO OPENS UP THE DOOR LETS NEW AIR IN BECAUSE A CUISINE THAT DOESN'T TRY NEW THINGS SORT OF SUFFOCATES, SO IT JUST EXPANDS ITS POSSIBILITIES.

GRACIAS, PEDRO.

[SPEAKS SPANISH] PATI: AS THE SUN SETS IN MERIDA, THE CANTINA DOORS OPEN.

[BAND PLAYING] THE CITY OF MERIDA LOVES ITS NIGHTLIFE.

CANTINAS LIKE LA NEGRITA ARE ALL ABOUT GOOD TIMES WITH FRIENDS AND FAMILY.

MUSIC, DANCING, AND OF COURSE FOOD.

CANTINA FOOD IS ALWAYS A STAPLE OF THE NIGHTLIFE.

BOTANAS, OR SNACKS, ARE SERVED WITH DRINKS AND USUALLY FREE OR VERY, VERY CHEAP.

PAPADZULES, TACOS, TAMALES-- DELICIOUS FUEL BETWEEN DRINKS AND DANCING.

[SINGING IN SPANISH] A FEW BLOCKS AWAY, CHEF DAVID CETINA IS KEEPING THE BOTANAS TRADITION ALIVE AT HIS CANTINA LA PROSPERIDAD.

DAVID CETINA IS A WONDERFUL CHEF IN MERIDA.

HE LOVES DOING TRADITIONAL DISHES THE WAY THEY SHOULD BE MADE, AND HE'S JUST GOING TO EXECUTE IT IN THE MOST DELICIOUS WAY.

I'VE HEARD SO MUCH ABOUT THE EMPANADAS, BUT THE ONE THING I'M, LIKE, COMPLETELY IN LOVE WITH IS YOUR BEAUTIFUL CHEF COAT.

WOW!

I MEAN, LOOK AT THIS!

IT'S LIKE A PIECE OF ART, HUH?

[SPEAKS SPANISH] A 4-MONTH... SÍ.

[SPEAKS SPANISH] I'M IN AWE OF THE CHEF, IN AWE OF THE COAT, AND I'VE HEARD INCREDIBLE THINGS ABOUT YOUR FOOD, ESPECIALLY THESE EMPANADAS.

EMPANADAS DE QUESO CON CHAYA.

OK. CHAYA.

CHAYA IS SO DELICIOUS, WHICH IS LIKE WATERCRESS SPINACH BUT A LOCAL HERB.

OK.

SO WHAT'S WITH THE EDAM CHEESE IN YUCATAN?

WHY IS IT SO ROOTED HERE?

AND THEN WHEN THEY CAME TO VISIT, THEY WOULD BRING THE EDAM?

THAT'S REALLY NICE AND GENEROUS.

SÍ.

PATI, VOICE-OVER: OF COURSE, THE MOST IMPORTANT STEP IN EMPANADA MAKING... A BUBBLING HOT BATH.

[PATI SPEAKING SPANISH] CLARO.

GRACIAS.

YOU CAN SEE MY MOUTH WATER RIGHT NOW, RIGHT?

YEAH!

MMM!

MMM!

THE MASA, IT'S ALMOST SWEET, AND THE CHAYA IS BITTER, BUT THE CHEESE IS VERY STRONG.

[SPEAKS SPANISH] GRACIAS.

SÍ.

PATI, VOICE-OVER: ANOTHER OF DAVID'S BOTANA SPECIALTIES, KIBI, IS AN ODE TO THE LEBANESE POPULATION IN MERIDA.

GROUND PORK, BULGUR WHEAT, CHOPPED MINT, ONIONS, PEPPER, AND GARLIC, AND YOU KNOW WHERE IT GOES.

MMM.

THIS IS CRUNCHY AND VERY SAVORY.

QUE RICO.

I'M REALLY SURPRISED AT HOW THIS BLEND OF CULTURES HAS EXPRESSED ITSELF SO DIFFERENTLY FROM THE REST OF THE COUNTRY.

MERIDA IS A CITY THAT IS SO PROUD ABOUT ITS HERITAGE.

IN FACT, YOU COULD SAY THAT THE ENTIRE CITY OF MERIDA DANCES TO THE BEAT OF A SINGLE DRUM, AND IT IS CALLED TRADITION, AND TRADITION IN MERIDA DICTATES THAT EVERY MONDAY PEOPLE EAT PORK AND BEANS, FRIJOL CON PUERCO.

IT IS INCREDIBLY SATISFYING, AND ONCE YOU EAT IT, YOU WOULD THINK THAT A LOT OF WORK AND TIME WENT INTO IT, BUT IT'S VERY, VERY SIMPLE.

IN HERE, I HAVE TWO POUNDS OF BLACK BEANS AND 6 LITERS OF WATER THAT HAVE BEEN COOKING WITH NOTHING ELSE FOR 45 MINUTES.

SO THEY'RE STARTING TO GET TENDER, AND YOU CAN SEE THE BLACK BEAN BROTH.

IT'S JUST SO INKY AND SO RICH, AND THERE'S NOTHING IN THERE BUT THE BLACK BEANS AND THE WATER, AND AT THIS POINT, ADD A TABLESPOON OF KOSHER SEA SALT.

YOU CAN ADD THE SALT NOW BECAUSE SINCE THE BEANS ARE PARTIALLY COOKED THEY WON'T TOUGHEN.

IF YOU ADD THE SALT IN THE BEGINNING, THEY'RE GOING TO HARDEN.

I HAVE HERE 4 SPRIGS OF FRESH EPAZOTE LEAVES.

THEY HAVE A VERY STRONG, CLEAN, SORT OF PUNGENT TASTE, AND THEY'RE A GREAT MATCH WITH BLACK BEANS.

JUST DROPPING THEM IN THERE, AND THEN I'M ADDING ONE FULL ONION.

I CUT IT IN HALF AND LEFT THE ENDS INTACT SO THAT THE HALF ONIONS WILL STAY TOGETHER THROUGHOUT THE COOKING PROCESS.

THIS IS SUCH A TRADITIONAL COMBINATION OF FLAVORS.

THE EPAZOTE, BLACK BEANS, AND ONION GO REALLY WELL TOGETHER, AND THEN I HAVE A PORK BUTT CUT INTO, LIKE, ONE- TO TWO-INCH CHUNKS.

ADDING THE MEAT IN THERE.

THEN YOU JUST COVER IT, AND WITH THE LID PARTIALLY COVERED, YOU'RE JUST GONNA COOK IT FOR AN HOUR AND A HALF, WHICH SHOULD GIVE YOU ENOUGH TIME TO READ A BOOK OR TO MAKE YOUR DESSERT LIKE I'M GONNA MAKE, A MANGO POUNDCAKE.

LET ME SHOW YOU HOW YOU MAKE IT.

I'M GOING TO ADD 1 3/4 CUPS OF FRESHLY DICED RIPE MANGO.

SO IT IS ABOUT TWO BIG MANGOS.

ADD A 1/4 CUP OF BUTTERMILK, A TEASPOON OF ALMOND EXTRACT, AND A TEASPOON OF VANILLA EXTRACT.

AND THEN WE'RE GOING TO PURÉE THESE UNTIL COMPLETELY SMOOTH.

IT IS INCREDIBLE EVERYTHING YOU CAN DO WITH A BLENDER FROM SAUCES TO SALSAS TO SOUPS TO SMOOTHIES TO YOUR POUNDCAKE.

TO MAKE THE BATTER, I START WITH A STICK OF BUTTER.

AND I'M USING ALREADY SOFT BUTTER.

NOW THAT THE BUTTER IS VERY CREAMY, I'M GOING TO ADD 1 1/3 CUPS OF SUGAR, AND ONCE THAT GETS VERY WELL MIXED AND CREAMY AGAIN, I'M GOING TO ADD TWO EGGS.

AND AS THIS CONTINUES TO BEAT, I'M GOING TO ADD 2 1/2 CUPS OF FLOUR AND THEN 1 TEASPOON OF BAKING POWDER AND 1 TEASPOON OF BAKING SODA... AND A PINCH OF SALT.

AND THEN YOU'RE JUST GONNA MIX THAT UP WITH YOUR HAND OR A WHISK, AND THEN ALTERNATE ADDING YOUR WET INGREDIENTS FROM THE MANGO PURÉE AND THE DRY INGREDIENTS FROM THE FLOUR MIX INTO THIS BUTTER, SUGAR, EGG MIXTURE.

FIRST OF ALL, LOOK AT THE COLOR OF THIS BATTER.

IT IS SO MANGOISH.

IT IS SO DELICIOUS.

THE BATTER GOES INTO A BUTTERED AND FLOURED PAN, AND I'M GONNA PUT IT IN THE OVEN AT 350 DEGREES FOR 30 MINUTES.

THE LAST THING WE NEED IS A CHILTOMATE, AND A CHILTOMATE IS JUST A BASIC YUCATECAN TOMATO SAUCE THAT THEY USE TO EAT EVERYTHING.

I START BY PUTTING 3 RIPE ROMA TOMATOES ON A HOT COMAL.

AND THEN I'M GOING TO ADD ONE OF THESE SPICY LITTLE GUYS, A HABANERO, 1/4 OF THIS WHITE ONION, AND ALL OF THE INGREDIENTS ARE GOING TO CHAR FOR ABOUT 8-10 MINUTES.

I'LL FLIP THEM SO THEY'LL CHAR ON ALL SIDES.

WHEN THEY'RE DONE, THEY'LL BE READY TO BE MASHED UP IN A MOLCAJETE, AND I KNOW JUST THE GUY FOR THE JOB-- MY SON JUJU.

[SPEAKING SPANISH] ¿SÍ?

YEAH.

THIS IS WHAT WE'RE GONNA DO.

YEAH.

MASHER?

OK.

SO IT'S THE MOLCAJETE, TEJOLETE.

WHATEVER I ADD IN THERE, YOU JUST HAVE TO MASH IT AWAY.

OK. ¿SÍ?

IT'S A LITTLE BIT HOT STILL.

YOU KNOW, CHARRING OR ROASTING HABANERO TAMES IT A LITTLE.

SHOULD PUT THE WHOLE THING.

THE WHOLE THING?

YEAH.

YOU'RE SURE?

YES.

WE'RE GONNA SEE WHAT YOUR BROTHERS THINK ABOUT ADDING THE WHOLE HABANERO.

SHOULD WE WARN THEM?

MMM, NO.

LOOK AT THAT MISCHIEVOUS FACE.

SAMI: HOLA.

HEY!

[SPEAKING SPANISH] PATI, VOICE-OVER: THE PORK AND BEANS ARE READY, AND I'M SURE MY BOYS ARE, TOO.

MMM, MMM, MMM.

OH, THAT SMELLS SO GOOD.

PATI: HEH HEH.

SÍ.

YOU CAN SEE HOW THE MEAT IS, LIKE, SO TENDER IT'S COMING APART.

YOU GUYS HUNGRY?

YEAH.

I'M SO HUNGRY.

JUJU, TELL US HOW SPICY THE SAUCE IS.

FOR YOU, IT'S SPICY.

FOR ME, IT'S NOT.

OH, REALLY?

JUJU, I BET I CAN EAT MORE OF THAT THAN YOU.

UH-UH.

IN ONE BITE.

NO, JUJU!

BOYS WILL BE BOYS.

IT ALL TURNED INTO A COMPETITION OF WHO CAN TAKE MORE HEAT.

THAT'S SPICY.

OHH.

YOU KIDDING ME?

IS IT ACTUALLY THAT SPICY?

ALL RIGHT.

I'M GONNA TRY IT.

UNH.

OH, WHOA!

I HAD A PIECE OF HABANERO.

YEAH.

THAT'S REALLY--OH, MY GOD.

THAT'S WAY SPICIER THAN I EXPECTED.

MMM.

WHAT DO YOU THINK, GUYS?

IT'S REALLY GOOD.

IT'S REALLY GOOD, YEAH.

I LOVE IT.

YEAH?

I LOVE THE SAUCE.

MMM, MMM, MMM.

IT'S, LIKE, SO FILLING, NO, ISN'T IT?

SAMI: TOTALLY, YEAH.

IT MAKES ME FEEL LIKE I HAVE MEXICO IN A BOWL.

PATI, VOICE-OVER: WHENEVER THE BOYS ARE AROUND THE TABLE, IT'S ALWAYS GOOD TO HAVE DESSERT READY.

I LIKE IT WITH A LOT.

DON'T YOU LIKE IT WITH A LOT?

PATI, VOICE-OVER: THE FINISHING TOUCH ON THE MANGO POUNDCAKE IS POWDERED SUGAR.

DO YOU SEE HOW SPONGY THAT IS?

ALAN: OH, YEAH.

ISN'T THAT, LIKE, SPONGY RIDICULOUSNESS IN A POUNDCAKE?

YEAH.

AND IT TASTES LITTLE BIT LIKE BANANA BREAD.

YOU CAN TASTE THE MANGO, AND THERE IS THAT ALMOND EXTRACT IN THERE.

YEAH.

IT TASTES KIND OF LIKE ALMOND CAKE.

ISN'T IT A LITTLE BIT MARZIPANY?

SAMI: IT'S SO GOOD.

IT'S REALLY SWEET.

MM-HMM.

YOU GUYS, WHAT DO YOU THINK?

PORK AND BEANS EVERY MONDAY?

YEAH.

YES.

MM-HMM.

AND MANGO POUNDCAKE, TOO?

YES.

ALWAYS, YEAH.

MANGO POUNDCAKE FOR DESSERT.

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YAAH!

WHOO!

POOLS OF CLEAR WATER, UNEXPECTED TASTES, AND PLACES YOU'VE NEVER BEEN.

CANCÚN--LIVE IT TO BELIEVE IT.

LAMORENA CHILES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

INTRODUCING FUD CAMPIRANO MEXICAN CHEESES WITH RESEALABLE PACKAGING.

THE NATIONAL AGRICULTURAL COUNCIL... MEXBEST... AND...

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