PATI: IN MY KITCHEN, I'M CONSTANTLY PLAYING WITH RECIPES, ALWAYS TRYING TO TICKLE MY TASTE BUDS... MMM!

COMBINING AND BLENDING FLAVORS IN NEW, CREATIVE WAYS.

WOW.

SMELLS REALLY GOOD.

IT'S SO GORGEOUS!

PATI: MANY THINGS THAT COME OUT OF MY KITCHEN ARE THE PRODUCT OF TWO CULTURES COLLIDING-- MEXICAN AND AMERICAN.

MMM!

THIS COLLISION OF CULTURES IS SO IMPORTANT TO ME THAT I HAVE A NAME FOR IT-- MEXAMERICANA.

TODAY, I'M GOING TO BE EXPLORING THAT THEME THROUGH NEW, DELICIOUS RECIPES.

FIRST, I'LL TAKE ONE OF OUR FINEST LOCAL INGREDIENTS-- FRESH CRAB MEAT-- AND GIVE IT A MEXICAN TWIST.

CRABCAKES WITH JALAPENO AIOLI.

THEN MY 3 MEXAMERICANA BOYS ARE JOINING ME IN THE KITCHEN TO HELP MAKE OUR TWO FAVORITE KINDS OF MEXICAN PIZZA-- POBLANO, CORN, AND ZUCCHINI, AND CARNE ASADA WITH CEBOLLITAS.

MMM!

LATER, I'M HEADING TO MISSION RESTAURANT IN DOWNTOWN D.C., WHERE MEXICAN-BORN CHEF RODRIGO ALBARRAN TORRES IS LIVING THE AMERICAN DREAM THROUGH HIS PASSION FOR FOOD.

MY MOTHER USED TO SAY, "IT TASTES REALLY GOOD BECAUSE WE MADE IT WITH LOVE."

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

MMM-MMM!

DOMINGO SIETE: ♪ DAME, DAME ♪ ♪ DAME TU CHOCOLATE ♪ ♪ DAME, DAME ♪ ♪ DAME TU PILONCILLO ♪ ♪ DAME DAME ♪ ♪ DAME CAFE CALIENTE ♪ ♪ DAME, DAME ♪ ♪ DAME TU CORAZON ♪ MALE 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.

[HUMMING] [APPLAUSE] FEMALE ANNOUNCER: PREPARE THEM TO BE GREAT WHEN THEY GROW UP.

GOYA CHICK PEAS, PART OF A HEALTHY DIET.

FEMALE ANNOUNCER: BIMBO, MAKERS OF SLICED BREADS, BUNS, AND SWEET BAKED GOODS.

MALE ANNOUNCER: LA MORENA CHILIES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

FEMALE ANNOUNCER: MEXICO CITY-- LIVE IT TO BELIEVE IT.

SO WHAT IS MEXAMERICANA?

I GUESS THAT MEXAMERICANA IS THAT DIMENSION, THAT PLACE WHERE TWO WORLDS, MEXICO AND AMERICA, COLLIDE-- THE CULTURES, THE PEOPLE, THE HISTORY, THE FOOD.

THE BEST WAY FOR ME TO EXPRESS WHAT MEXAMERICANA IS IS TO SHARE SOME OF THIS MEXAMERICANA FOOD.

SO THE FIRST THING THAT I'M GOING TO DO IS SOME MEXICAN STYLE CRABCAKES.

THERE'S SO MANY MEXAMERICANA STORIES OUT THERE, ONE BETTER THAN THE OTHER ONE, AND THIS RECIPE FOR THESE CRABCAKES ACTUALLY COMES FROM ONE OF THEM.

CHEF ALFREDO SOLIS, WHO USED TO BE THE EXECUTIVE CHEF AT A RESTAURANT HERE IN D.C., STARTED OUT MOPPING THE FLOORS AND WASHING DISHES, AND HE WORKED HIS WAY UP UNTIL HE BECAME AN EXECUTIVE CHEF.

ONE TIME HE INVITED ME TO DEVELOP A MENU FOR THEIR CINCO DE MAYO WEEK, AND AT LUNCHTIME, HE SHARED HIS CRABCAKE RECIPE WITH ME, AND I LIKE IT SO MUCH THAT I'M SHARING IT WITH YOU.

SO I HAVE A JALAPENO PEPPER, AND THEM I'M GOING TO ADD SOME CILANTRO.

STEMS ARE PACKED WITH FLAVOR THEY HAVE SUCH A NICE CRUNCH.

THIS IS GOING TO BE THE BASE FOR THE CRABCAKES, THEN WE'RE GOING TO ADD SOME MAYO, LIKE, TWO TEASPOONS.

THEN I'M GOING TO ADD BREADCRUMBS, LIKE, 3 TABLESPOONS.

AND SALT, BLACK PEPPER, THEN I'M GOING TO CRACK AN EGG IN HERE.

GOING TO START MIXING THIS UP.

VERY SIMPLE, BUT TASTY BASE.

IN GOES A POUND OF JUMBO LUMP CRAB MEAT.

SO CRAB IS NOT SOMETHING THAT YOU THINK OF WHEN YOU THINK ABOUT MEXICAN FOOD, BUT I HAPPEN TO LIVE IN MARYLAND, WHERE CRAB IS BIG, SO THIS IS REALLY A MEXAMERICANA DISH TO ME.

OH, AND I FORGOT LIME JUICE, LIKE, A TABLESPOON OR SO.

LIME JUICE.

SO MIX IT ALL.

SO THE NEXT THING I'M GOING.

TO DO IS ADD SOME BUTTER.

[SIZZLING] LITTLE BIT MORE BUTTER.

THIS IS REALLY CUTE.

YOU MAKE TINY LITTLE CRABCAKES AND SERVE THEM FOR A NICE, FANCY DINNER.

PEOPLE WILL BE REALLY IMPRESSED.

YOU CAN PASS THEM AROUND, YOU CAN PUT THEM IN A LITTLE PIECE OF TOAST OR, LIKE, TINY SLIDERS.

NOW THAT IT IS ALL MELTED AND BUBBLY, I'M GOING TO USE AN ICE CREAM SCOOP TO SHAPE THE CRABCAKES, AND YOU'RE GOING TO SEE HOW PRETTY IT LOOKS.

YOU DON'T WANT TO CROWD THE PAN.

YOU WANT TO ADD ENOUGH SO THAT THEY WILL HAVE ROOM TO BROWN.

AND NOW I'M GOING TO MAKE A JALAPENO AIOLI TO EAT ALONG WITH THE CRABCAKES.

WE'RE STARTING WITH ONE CUP OF MAYO.

[SPOON TAPS] MORE LIME JUICE.

ABOUT ONE TABLESPOON.

THEN I'M GOING TO ADD A SERRANO IN THE AIOLI.

IT'S A LITTLE BIT MORE SPICY, A LITTLE BIT MORE GRASSY THAN THE JALAPENO PEPPER.

CILANTRO.

I'M GOING TO ADD A LITTLE BIT OF SALT AND A LITTLE BIT OF PEPPER.

THESE ARE READY TO FLIP.

AND YOU WANT THEM FAT AND PUFFY, AND THEY WILL BE MOIST IN THE MIDDLE.

OKAY, SO NOW I'M GOING TO LET THE OTHER SIDE BROWN, AND THEN WE'RE JUST GOING TO PUREE THIS UNTIL IT'S COMPLETELY SMOOTH.

IT'S READY!

AND MY CRABCAKES ARE READY, TOO.

AND I'M HUNGRY.

THE AIOLI GOES IN HERE.

MY KITCHEN IS A MEXAMERICANA KITCHEN.

WHEN YOU THINK ABOUT IT, I MAKE DISHES THAT I GREW UP EATING AND THAT I WANT MY KIDS TO TASTE, BUT I'VE ADAPTED THEM TO OUR AMERICAN SCHEDULE AND LIFE, AND I'VE ALSO STARTED MAKING NEW THINGS BECAUSE OF INGREDIENTS THAT I'VE GOTTEN TO TRY, SO IT IS THAT INTERSECTION OF WORLDS WITH THE ENGLISH AND THE SPANISH.

I'M TRYING TO CHOOSE WHICH IS THE NICEST-LOOKING ONE SO THAT I CAN EAT IT FIRST.

NOW, IF MY BOYS WERE HERE, I WOULD GIVE THEM THE NICEST ONES, AND THAT IS AN INTERNATIONAL THING.

MOTHERS JUST DO THAT, RIGHT?

I HAVE SOME WATERCRESS HERE.

JUST BREAK THEM UP.

SO I'M ADDING LIME JUICE AND SOME OLIVE OIL.

SOME SALT.

JUST MAKING IT PRETTY FOR YOU, BECAUSE I WOULD HAVE ALREADY FINISHED IT.

MEXICAN CRABCAKE.

MMM!

IT IS THE PERFECT AMOUNT OF HEAT.

IT'S NICE AND CRUSTY ON THE OUTSIDE.

IT IS SO MOIST ON THE INSIDE.

I WISH YOU COULD TASTE IT.

I MEAN, THE CHUNKS OF CRAB?

MMM!

SUCH A GREAT EXAMPLE OF HOW HARMONIOUS AMERICAN AND MEXICAN CAN BE ON A PLATE.

PATI: I KNOW WHAT MEXAMERICANA MEANS IN MY KITCHEN, BUT THERE ARE MEXAMERICANA STORIES ALL OVER THE U.S. WHERE THESE TWO CULTURES AND CUISINES COME TOGETHER EVERY DAY.

EACH STORY IS UNIQUE, INTERESTING, AND USUALLY DELICIOUS.

CHEF RODRIGO ALBARRAN TORRES IS ONE OF THOSE STORIES.

R&R TAQUERIA IS GREAT, AUTHENTIC MEXICAN CUISINE INSIDE A GAS STATION.

PATI: ABOUT 20 MINUTES SOUTH OF BALTIMORE, R&R TAQUERIA SERVES UP SOME OF THE MOST MOUTH-WATERING MEXICAN ROADSIDE FOOD IN AMERICA.

TO ME MEXICAN CUISINE IS AN ART, AND THERE'S ALSO A... A STORY BEHIND EVERY SINGLE DISH.

PATI: IT'S FUNNY WHERE LIFE TAKES US SOMETIMES.

CHEF RODRIGO GREW UP IN MEXICO CITY AND MOVED TO AMERICA WHEN HIS DAD GOT A JOB COOKING IN A CHAIN RESTAURANT.

I ACTUALLY WENT TO MY HIGH SCHOOL AT 15 AND 9 MONTHS TO GET PERMISSION TO WORK TOGETHER WITH MY DAD.

PATI: WORKING IN THE KITCHEN HELPED CHEF RODRIGO PAY FOR SCHOOL AND PURSUE HIS DREAM OF BECOMING A PILOT, BUT WHEN HE WAS FURLOUGHED A FEW YEARS AGO, HE HAD AN OPPORTUNITY TO OPEN A RESTAURANT AT THIS GAS STATION, AND THE REST IS HISTORY.

A COUPLE CAME IN, AND TOLD ME THEY DROVE 25 MILES TO EAT HERE, AND I WAS LIKE, "WELL, THANK YOU VERY MUCH.

"THAT IS SO NICE OF YOU.

HOW DID YOU FIND OUT ABOUT US?"

AND HE SAID, "WE SAW YOU ON THE WALL STREET JOURNAL."

PATI: AFTER BEING NAMED ONE OF THE TOP 5 ROADSIDE MEXICAN RESTAURANTS IN 2011, THE REVIEWS AND ACCLAIM HAVE BEEN ROLLING IN EVER SINCE.

I LOVE WHAT I DO.

IT'S BRINGING THE BEST OUT OF ME.

PATI: R&R IS SUCH A SUCCESS THAT CHEF RODRIGO WAS ASKED TO OPEN A NEW RESTAURANT IN WASHINGTON, D.C.-- MISSION--AND THAT'S WHERE I WENT TO MEET HIM.

PATI: CHEF RODRIGO!

HOLA.

COMO ESTA?

MUCHO GUSTO.

MUCHO GUSTO.

PATI: ONE OF THE MOST POPULAR DISHES AT MISSION IS THE TACOS AL PASTOR.

MMM!

PATI: ONE WORD USED TO DESCRIBE THEM-- PHENOMENAL!

PATI: BUT THE REAL REASON I'M HERE IS TO TRY THE MOST MEXAMERICANA THING ON THE MENU, CHEF RODRIGO'S CHORIZO BURGER.

FIRST HE USES THAT QUINTESSENTIAL MEXICAN INGREDIENT, CHORIZO, THEN AMERICANIZES IT BY COMBINING IT INTO A BEEF BURGER WITH HIS OWN SPECIAL SEASONINGS.

SO WATER?

YOU TELL ME WHEN TO STOP.

I'LL TELL YOU WHEN TO STOP.

RIGHT THERE.

THAT'S GOOD.

LET'S DO ABOUT HALF AN ONION.

OKAY.

ONE TEASPOON OF CUMIN.

DOS OF SALT, ALL RIGHT?

NOW WE'RE GOING TO USE A LITTLE BLACK PEPPER.

CUANTA?

UH, IT'S ONE.

AND THE GARLIC ONION.

IS THIS GARLIC POWDER?

GARLIC POWDER.

UNO?

UNO.

WE'RE GOING TO GO AHEAD AND BLEND IT.

OKAY.

HOW DID YOU START MAKING THE CHORIZO BURGER?

WELL, I LIKE BURGERS, AND I LIKE CHORIZO.

RIGHT.

AND ONE DAY, I WAS SITTING AT MY HOUSE AND I WAS LIKE, "LET'S MIX IT UP, AND LET'S DO THE BURGER."

SO YOU TESTED IT AT HOME WITH YOUR FAMILY FIRST.

YES.

YES, THEY'RE ALWAYS MY--MY PIGS-- YOUR GUINEA PIGS?

OKAY, I'M GOING TO GO.

COMPLETELY PUREE?

YEAH.

I WOULD DO IT ON LOW.

THERE YOU GO.

THAT'S GOOD.

THERE WE GO.

I'D SAY YEAH.

PATI: OKAY, SO YOU HAVE 4 KIDS?

I HAVE 4 KIDS.

MY MIDDLE SON LIKES CHORIZO.

YEAH?

SO THAT'S ALSO THEN WHY WE USE A LOT OF CHORIZO.

WHAT YOU DO IS YOU WANT TO USE ABOUT 30% OF CHORIZO TO THE GROUND BEEF.

SO I SEE THE COMBINATION OF MEXICAN AND THE U.S.

IN HIS KITCHEN, IN THIS DISH.

HOW DID IT COME ABOUT FOR YOU?

YOU GOT TO ADAPT TO YOUR CUSTOMERS.

PEOPLE HERE LIKE BURGERS AND... YEAH?

YOU KNOW, SO WE WANT GO AHEAD AND INTRODUCE MEXICAN ITEMS INTO THE BURGERS.

PATI: ALONG WITH THE BURGER, CHEF RODRIGO GRILLS UP SOME APPLE WOOD SMOKED BACON, SOME SERRANO PEPPERS, AND ADDS A SLICE OF PEPPER JACK CHEESE THAT PACKS A REAL PUNCH.

RODRIGO: THE GHOST PEPPER.

YOU'RE KIDDING.

IT'S NOT THAT BAD.

[LAUGHS] YEAH, THERE WE GO.

IT HAS A LITTLE KICK TO IT, BUT IT'S NOT GOING TO OVERWHELM, I DON'T THINK.

PATI: [LAUGHING] IT DOESN'T HAVE A LITTLE KICK.

IT HAS A BIG KICK?

THIS IS LIKE A GIGANTIC STOMP ON THE HEAD.

ALL RIGHT.

PATI: CHEF RODRIGO THEN DRESSES HIS BURGER UP WITH LETTUCE, TOMATO, ONIONS, AVOCADO, AND HOMEMADE CHIPOTLE MAYO.

PATI: THE BEST WAY TO SHARE, I THINK, HOW MEXICO AND AMERICA COMBINE IS ON A PLATE, NO CONFLICT.

RODRIGO: NO.

JUST TASTE.

ENJOY THE FOOD.

[BOTH LAUGHING] CHORIZO BURGER.

A THING OF BEAUTY.

YES, IT IS.

PATI: OKAY, HERE WE GO.

NICE AND JUICY.

MMM-MMM!

IT IS PHENOMENAL.

YES.

YOU FEEL BURGER, AND THEN YOU FEEL BACKDROP OF THE, UH...

THE CHORIZO, AND THEN THE KICK OF THE...

THE PEPPER.

AND THE SUPER SMOOTH LAYER OF THE AVOCADO.

A LOT OF COMBINATIONS.

THERE'S SO MUCH IN THERE.

THAT'S RIGHT.

I THINK IT'S NOT A COINCIDENCE, BUT IT'S PRACTICALLY A FACT, 'CAUSE YOU HEAR IT MORE AND MORE OF THESE SUCCESS STORIES IN AMERICA OF PEOPLE THAT SUCCEED IN THE FIELD OF FOOD.

THIS IS THE LAND OF OPPORTUNITIES.

MY MOTHER USED TO SAY, "IT TASTES REALLY GOOD BECAUSE WE MADE IT WITH LOVE."

[SPEAKING SPANISH] I THINK WHEN YOU'RE COOKING, YOU'RE REALLY DOING IT BECAUSE YOU LOVE IT.

AND ALSO SHOWING WHAT MEXICANS CAN BRING TO THE TABLE.

THAT'S RIGHT, AND HOW WE EAT.

AND HOW WE EAT.

AND IT'S DELICIOUS AND TO SHARE IT, SO OTHER PEOPLE CAN DO IT WITH US.

AND WHAT WE BRING TO THE TABLE IS ACTUALLY DELICIOUS.

YES, IT'S VERY, VERY GOOD.

VERY GOOD.

QUE RICO, CHEF RODRIGO.

MUCHAS GRACIAS.

MM-HMM.

BEING MEXICAN, I KNOW I HAVE A STRONG ACCENT, AND I DO HAVE A LITTLE BIT OF A PROBLEM WITH A FEW WORDS, SO LAST YEAR, I WAS HERE WITH YOU GUYS, AND I WAS USING WOR-CEST-ER-SHIRE SAUCE, AND I WAS HAVING A LITTLE BIT OF A PROBLEM PRONOUNCING IT.

YOU GUYS WERE SO KIND.

I RECEIVED SO MANY E-MAILS WITH YOU TELLING ME HOW TO PRONOUNCE THE WORD.

I HAVE A FEW HERE.

ONE'S FROM CHRISTINE.

CHRISTINE, THANK YOU.

BUT THEN BARBARA SAID... HI, BARBARA.

THANK YOU, BARBARA.

THE BOYS ARE GOING TO HELP ME MAKE TWO MEXICAN-STYLE PIZZAS LATER, AND WE ARE GOING TO NEED THAT "W" SAUCE FOR THE FIRST ONE-- CARNE ASADA WITH CEBOLLITAS.

SO THE FIRST THING WE'RE GOING TO DO IS THE MARINADE FOR MY CARNE ASADA, AND I'M GOING TO TO USE JUST ONE CHILE DE ARBOL.

I HAVE A SKILLET HERE THAT I'VE BEEN HEATING, AND I'M JUST GOING TO TOAST IT LIGHTLY, JUST A FEW SECONDS PER SIDE.

THE CHILE DE ARBOL, THEY'RE THESE CUTIES.

I MEAN, THEY'RE ADORABLE.

THEY'RE VERY, VERY SPICY.

THEY SMOKY, AND THEY'RE RUSTIC, AND YOU ONLY NEED ONE, SO I'M JUST LETTING IT TOAST.

SO YOU DON'T WANT TO BURN IT.

YOU JUST WANT TO TOAST IT.

SO I CAN START SMELLING IT A LITTLE.

IT STARTS GETTING FRAGRANT, BUT NOT BURNT.

YOU CAN SEE HOW IT CHANGES COLOR, AND, AHEM, I CAN FEEL IT.

SO I REMOVE THE STEM, AND I'M JUST GOING TO BREAK IT IN MY BLENDER, AND I'M GOING TO ADD MY USUAL CARNE ASADA MARINADE INGREDIENTS, WHICH IS MAGGI SAUCE, A HALF A CUP.

YOU CAN USE MAGGI SAUCE OR SOY SAUCE.

AND THEN I HAVE A HALF A CUP OF FRESH-SQUEEZED LIME JUICE, AND THEN I'M ADDING TWO GARLIC CLOVES.

AND, FINALLY, TWO TABLESPOONS OF THAT "W" SAUCE.

AND THEN I'M JUST GOING TO PUREE UNTIL COMPLETELY SMOOTH, AND THAT'S GOING TO BE MY MARINADE.

[BLENDER STOPS] IT SMELLS LIKE CARNE ASADA ALREADY, SO I'M GOING TO USE SOME OF THIS MARINADE TO MARINATE MY SKIRT STEAK.

YOU CAN MARINATE THE MEAT FOR 10 MINUTES OR 15 MINUTES.

IF YOU GIVE IT MORE TIME, BETTER, A HALF AN HOUR OR OVERNIGHT.

SO I'M JUST GOING TO LET IT SIT WHILE I GET MY PIZZA DOUGH READY.

IT'S GOING TO GO OVER HERE.

SO NOW I'M GOING TO USE THE REST OF MY MARINADE FOR MY CEBOLLITAS, OR SCALLIONS, I'M GOING TO REMOVE THE TOPS AND THE BOTTOMS, AND I'M GOING TO CUT THE REST INTO ABOUT 1 1/2- TO 2-INCH PIECES, AND I'M GOING TO POUR THE REST OF MY MARINADE, WHICH IS, LIKE, A HALF A CUP, RIGHT OVER THE SCALLIONS OR CEBOLLITAS.

IT'S GOING TO MAKE FOR A GREAT MARINADE.

THEY'RE GOING TO SOAK UP ALL THOSE FLAVORS.

MEXICANS LOVE PIZZA, AND WE HAVE TURNED PIZZA IN ONE OF OUR FAVORITE STREET FOODS AND FAST FOODS.

OF COURSE, WE HAVE DIFFERENT KINDS OF DOUGH.

I HAVE A THIN CRUST THAT I LIKE TO MAKE.

I HAVE A TEASPOON OF DRY ACTIVE YEAST, AND I'M GOING TO ADD A TABLESPOON OF OLIVE OIL.

THE YEAST IS VERY PERSNICKETY.

I'M GOING TO TO MIX IT WITH ONE CUP OF LUKEWARM WATER, AND IF YOU ADD COLD WATER OR HOT WATER, IT WILL JUST DO NOTHING, AND THEN YOU WON'T HAVE ANY PUFF, WHICH YOU WANT IN YOUR DOUGH.

SO I'M ADDING, LIKE, A HALF A TEASPOON OF SUGAR, BECAUSE YEAST THRIVES ON SUGAR.

AND HERE I HAVE 2 2/3 CUP OF FLOUR.

I WANT TO START MAKING A WELL, AND I'M GOING TO ADD TWO TEASPOONS OF SALT, KOSHER OR SEA SALT, AND I'M GOING TO MIX IT WITH MY HANDS.

THERE ARE SO MANY WORDS IN SPANISH THAT I CAN'T FIND HOW THEY WOULD TRANSLATE INTO ENGLISH, AND SO MANY OF THEM HAVE TO DO WITH EXPERIENCING FOOD, SO, FOR EXAMPLE, IN SPANISH WE HAVE A WORD THAT IS SABROSO.

SABROSO IS THE ACT OF ENJOYING SOMETHING DELICIOUS.

MEXICAN PIZZAS ARE SABROSAS.

SO THIS ONE WOULD NEED TO SIT ANYWHERE FROM 10 TO 15 MINUTES JUST FOR THE FLOUR TO ABSORB THE MOISTURE IN THERE, NOT THAT YOU WANT IT TO RISE, BUT I HAVE ONE THAT HAS BEEN SITTING BACK HERE.

YOU CAN SEE HOW PRETTY IT GETS WITH A LITTLE REST, AND I'M JUST GOING TO ADD SOME FLOUR TO MY COUNTER AND TO MY HANDS, AND NOW I AM GOING TO KNEAD THIS DOUGH FOR ABOUT TWO MINUTES, JUST UNTIL IT GOES FROM BEING STICKY TO VERY, VERY MALLEABLE AND PLASTIC.

SEE?

THEN YOU'RE GOING TO CUT IT IN HALF.

AND THEN YOU'RE GOING TO WRAP IT TIGHTLY, AND IT'S A GREAT IDEA IF YOU CAN LET IT SIT IN YOUR REFRIGERATOR FOR AT LEAST ONE HOUR, BUT IT CAN STAY THERE FOR UP TO 3 DAYS, AND IT'S GOING TO GET EVEN MORE BEAUTIFUL, BECAUSE IT'S GOING TO PROOF, WHICH ONLY MEANS YOU'RE GOING TO LET THE YEAST DO ITS THING.

I'M GOING TO MAKE A SUPER SPEEDY PIZZA SAUCE THAT YOU CAN USE FOR PIZZA SAUCE OR FOR MANY OTHER THINGS, AND WHAT I'M GOING TO DO IS I HAVE A MEDIUM SAUCE PAN OVER MEDIUM HIGH HEAT, 3 TABLESPOONS OF OLIVE OIL, AND ONCE IT'S HOT, I'M GOING TO ADD 1/3 OF A CUP OF WHITE CHOPPED ONION.

[SIZZLING] AND THEN I'M GOING TO ADD TWO GARLIC CLOVES.

SEE HOW GIGANTIC THESE GARLIC CLOVES ARE?

IT'S GOOD FOR PIZZA SAUCE.

IN IT GOES.

YOU ONLY WANT THE ONION AND THE GARLIC TO SOFTEN AND TO START BROWNING, AND THE MOMENT THE GARLIC BECOMES FRAGRANT, I'M GOING TO ADD THE CRUSHED TOMATOES, AND I'M USING ONE 28-OUNCE CAN.

[SIZZLING] YOU CAN USE THIS SAUCE FOR PASTA, TOO.

AND IT'S JUMPING ALL OVER ME, SO I'M GOING TO ADD THE OREGANO, SOME SALT, SO I'M JUST GOING TO COVER IT, BECAUSE THIS SAUCE IS GOING TO JUMP ALL OVER THE PLACE, AND I'M JUST GOING TO LET IT COOK FOR 5 TO 6 MINUTES, AND IT'S DONE.

IT'S SET.

ONCE YOU HAVE YOUR PIZZA DOUGH, AND IT HAS RESTED IN THE FRIDGE, YOU NEED TO TAKE IT OUTSIDE SO THAT IT'S AT ROOM TEMPERATURE.

AND THEN, YOU DON'T WANT TO ROLL IT OUT WITH A ROLLING PIN OR STRETCH IT OUT, BECAUSE THEN YOU'RE GOING TO GET, LIKE, HARD PIZZA DOUGH.

I'M GOING TO START PUSHING IT DOWN LIKE THAT FROM THE INSIDE TO THE OUTSIDE, SO THAT IT GENTLY STRETCHES OUT, AND THEN YOU GO AGAIN FROM THE CENTER... TO THE OUTSIDE.

THE BOYS ARE GOING TO BE BACK FROM SCHOOL, AND WE'RE GOING TO HAVE A MEXAMERICANA PIZZA FEST.

SO WHAT I'M DOING IS I'M JUST STRETCHING IT OUT AND LETTING GRAVITY DO ITS WORK.

I'VE NEVER TRIED THROWING IT.

YOU WANT TO GET, LIKE, A 10-INCH OR 12-INCH PIZZA.

AND THEN I'M GOING TO MAKE ONE THIS ROUND BAKING DISH, AND THEN I'M GOING TO MAKE THE OTHER ONE IN THIS OLD PIZZA STONE THAT I HAVE.

MY OVEN IS ALREADY PREHEATED AT 450, AND I'M JUST GOING TO PREBAKE THE DOUGH FOR ABOUT 5 MINUETS, JUST UNTIL IT HARDENS A LITTLE, SO IT WON'T GET SOGGY WHEN I PUT THE SAUCE AND THE TOPPINGS.

WHILE THE DOUGH IS IN THE OVEN AND MAKING A NICE CRUST, I'M GOING TO BROIL THIS MEAT THAT HAS BEEN MARINATING.

NOW, I DON'T WANT TO COOK IT ENTIRELY.

I JUST WANT TO BROIL IT FOR ABOUT 2 TO 3 MINUTES PER SIDE.

MAKE SURE TO FLIP YOUR MEAT AFTER A FEW MINUTES.

AND MY DOUGH IS READY TO GET THE SAUCE AND THE TOPPINGS.

PIZZA!

MMM!

YOU GOING TO HELP ME OUT?

YEAH.

OKAY.

PATI: THE BOYS AND I ARE GOING TO MAKE A POBLANO, CORN, AND ZUCCHINI PIZZA AND A CARNE ASADA AND CEBOLLITAS PIZZA.

SO REMEMBER WHEN WE GO TO MEXICO TO EAT TACOS?

YEAH?

SO WE'RE MAKING THE CARNE ASADA TACOS IN THE PIZZA.

SO, JUJU, COME ON THIS SIDE.

CAN YOU HELP ME PUT SOME SAUCE HERE?

SAMMY, CAN YOU HELP ME WITH THIS ONE?

[SPEAKING SPANISH] SO WE'RE DOING TWO DIFFERENT KINDS OF PIZZAS.

THE FIRST ONE IS GOING TO BE A CARNE ASADA.

WE'LL USE HALF OF THAT MOZZARELLA CHEESE ON THIS PIZZA AND HALF OF IT ON THIS ONE.

WE'LL USE THE PIZZA STONE FOR OUR CARNE ASADA PIZZA, AND THEN WE'RE GOING TO ADD THE CEBOLLITAS.

TO THIS ONE?

SI.

JUJU, AFTER SAMMY'S DONE, HALF OF THAT CHEESE ON TOP OF THE CEBOLLITAS, OKAY?

AND FOR THE VEGGIE PIZZA, WE'RE GOING TO HAVE ZUCCHINI AND CORN AND RED ONION AND POBLANO CHILES, WHICH IS SUCH A GREAT COMBINATION.

WITH LIME JUICE AND OLIVE OIL AND CHIPOTLE CHILE POWDER.

AND WE'LL TOP IT WITH RICOTTA AND A LITTLE MORE MOZZARELLA.

I'M GOING TO PUT THE PIZZAS BACK IN THE OVEN FOR ABOUT 10 MINUTES, SO THAT THE CRUST GETS REALLY NICE AND BROWN AND EVERYTHING COMES TOGETHER AND THE CHEESE MELTS.

AND THE OVEN IS SET TO 425.

PATI: THE CARNE ASADA PIZZA IS READY.

WOW.

SMELLS REALLY GOOD.

IT'S SO GORGEOUS.

OKAY, HERE WE GO, GUYS.

MMM!

WOW.

MMM!

MMM!

PATI: A LITTLE MEXICAN AVOCADO IS THE PERFECT COMPLIMENT TO THE CARNE ASADA AND CEBOLLITAS.

SAMMY: I LOVE IT.

OLDEST BOY: DELICIOUS.

OKAY, LET ME TAKE THE OTHER PIZZA OUT.

OH, MY GOSH, LOOK AT THIS.

WITH THE RICOTTA CHEESE?

OKAY, I'M GOING TO TAKE A BITE OF THIS ONE.

MMM!

CRUST IS REALLY THIN AND CRISPY.

IT HAS THE MELTED CHEESE AND THE CARNE ASADA WITH THE MARINADE, AND THEN THE CEBOLLITAS.

[CRUNCHING] THAT IS SO CRUNCHY.

MEXICAN PIZZA IS A THING.

DO WE WANT TO START MAKING MEXAMERICANA PIZZAS REGULARLY?

MM-HMM.

DEFINITELY.

PATI: THIS IS MEXAMERICANA FOOD WITH MY MEXAMERICANA BOYS.

FOR RECIPES AND INFORMATION, VISIT PATISMEXICANTABLE.COM OR GET SOCIAL ON TWITTER AND FACEBOOK @PATIJINICH.

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

FEMALE ANNOUNCER: MEXICO CITY-- LIVE IT TO BELIEVE IT.

MALE ANNOUNCER: LA MORENA CHILIES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

FEMALE ANNOUNCER: BIMBO, MAKERS OF SLICED BREADS, BUNS, AND SWEET BAKED GOODS.

[HUMMING] [APPLAUSE] FEMALE ANNOUNCER: PREPARE THEM TO BE GREAT WHEN THEY GROW UP.

GOYA CHICK PEAS, PART OF A HEALTHY DIET.

MALE 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.