PATI: ALL OVER MEXICO, IN KITCHENS AND RESTAURANTS, OUR CUISINE IS ADAPTING TO THE TIMES.

WHETHER IT'S NEW EQUIPMENT OR TRENDY INGREDIENTS, MODERN TASTES ARE HAVING A BIG INFLUENCE ON THE WAY WE MEXICANS APPROACH FOOD.

AND THE RESULTS ARE USUALLY DELICIOUS.

MMM!

BUT AS WE ENJOY THIS MODERN MOVEMENT, IT'S IMPORTANT TO RESPECT THE TRADITIONS AS WELL.

TODAY I'LL BE DOING A LITTLE OF BOTH.

I'LL START WITH ONE OF MEXICO'S MOST TRADITIONAL RECIPES, ONE OF OUR MOST DEARLY LOVED STEWS, MOLE DE OLLA.

THEN I HAVE A MODERN USE FOR A TRADITIONAL INGREDIENT-- CHOCOLATE COOKIES WITH HIBISCUS FLOWERS.

AND MY BOSTON LETTUCE SALAD WITH AVOCADO DRESSING BRINGS OLD AND NEW TOGETHER IN ONE SUPER-FLAVORFUL DISH.

I KNOW I SAY EVERYTHING IS GOOD, BUT, LIKE, THIS IS PHENOMENAL.

IN MEXICO, I'M MEETING UP WITH TWO CHEFS WHO ARE AT THE FOREFRONT OF THE MODERN MOVEMENT.

A LITTLE SAVORY AND SWEET, ON THIS EPISODE OF "PATI'S MEXICAN TABLE."

♪ 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.

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

GOYA CHICK PEAS, PART OF A HEALTHY DIET.

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

MAN: LAMORENA CHILIES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

WOMAN: GUANAJUATO, LIVE IT TO BELIEVE IT.

[MUSIC PLAYING] PATI: TODAY I'M MAKING AN ECLECTIC MIX OF MODERN AND TRADITIONAL RECIPES, AND I'M GOING TO START WITH ONE OF THE MOST TRADITIONAL ONES.

IT'S CALLED MOLE DE OLLA.

A MOLE DE OLLA IS A ONE-POT MEAL.

EVERY COUNTRY HAS THEIR WAYS OF MAKING STEWS OR ONE-POT MEALS.

IN MEXICO, IT'S VERY SIMPLE AND VERY HUMBLE.

YOU HAVE YOUR PIECE OF MEAT, YOU HAVE YOUR HERBS AND FLAVORINGS, AND YOU MAKE A VERY RICH, FLAVORFUL STEW.

I'M ADDING 3 POUNDS OF STEW MEAT THAT I CUT INTO 1 1/2" OR 2" PIECES.

AND I'M PUTTING IT IN HERE WITH 10 CUPS OF WATER.

THIS IS A VERY, VERY OLD RECIPE.

IT'S BEEN EATEN AND IT'S BEEN MADE GENERATION AFTER GENERATION.

IT'S ONE OF THOSE DISHES THAT I THINK PEOPLE HANKER FOR.

I'M GOING TO ADD A HALF OF A WHITE ONION, 3 BAY LEAVES, 3 GARLIC CLOVES, AND THEN I LOVE USING MINT.

IT JUST REFRESHES THIS WHOLE THING.

AND I'M TAKING THIS VERY, VERY TRADITIONAL RECIPE, BUT I AM STRIPPING IT DOWN SO THAT YOU CAN MAKE IT AT HOME ANY WEEKNIGHT.

SOME SALT.

I'M ADDING A LITTLE BIT OF BLACK PEPPER.

NOW I'M GONNA COVER THIS, AND I'M GONNA LET IT COOK FOR AN HOUR OR MAYBE A LITTLE BIT LONGER.

YOU WANT THE MEAT TO BE COMPLETELY SOFT AND COOKED, AND THE BROTH SHOULD BE REALLY NICE AND TASTY.

NOW I'M GONNA MAKE A SAUCE THAT IS GONNA FLAVOR MY STEW A LITTLE BIT MORE.

THIS IS A VERY USUAL STEP IN MEXICAN COOKING, WHERE YOU MAKE THE BROTH, AND ONCE IT'S READY, YOU ADD A SEASONING SAUCE.

SO WHAT I'M GOING TO USE IS SOME TOMATOES AND TOMATILLOS THAT I CHARRED.

BY CHARRING OR ROASTING THESE INGREDIENTS, YOU GO FROM THE VERY FRESH AND BRIGHT TO THE DEEP AND RUSTIC AND EVEN SWEETER SIDE OF THESE INGREDIENTS.

IT IS VERY TRADITIONAL TO USE AN INGREDIENT THAT'S CALLED XOCONOSTLE.

IT IS, LIKE, ALMOST IMPOSSIBLE TO GET THEM HERE IN THE U.S. AND I'M USING THE TOMATILLOS BECAUSE THEY HAVE A SIMILAR TART, ACIDIC TASTE.

THEN I'M GOING TO TOAST SOME SESAME SEEDS.

THEY ADD A LITTLE LAYER OF NUTTINESS AND DEPTH TO THE SAUCE.

YOU CAN SEE HOW THEY START CHANGING THE COLOR, AND THEY'RE STARTING TO JUMP IN THE PAN.

COME.

CAN YOU SEE?

AND THEN I HAVE SOME CHILIES THAT I HAVE BEEN SOAKING HERE.

I HAVE ANCHOS, AND I HAVE PASILLAS.

THEY ARE TWO COMPLETELY DIFFERENT INGREDIENTS.

IT'S LIKE A PINEAPPLE AND A BANANA.

THE ANCHO IS SWEET.

IT TASTES A LITTLE BIT LIKE A PRUNE.

THE PASILLA IS VERY BITTER, BUT BITTER IN A GOOD WAY.

AND NEITHER THE PASILLA OR THE ANCHO ARE SPICY.

I'M ADDING SOME OF THE SOAKING LIQUID.

IT HAS SO MUCH FLAVOR AND COLOR.

SOME FRESHLY GROUND BLACK PEPPER.

A LITTLE BIT OF SALT.

IT'S EVERYDAY INGREDIENTS THAT ARE UNPRETENTIOUS, BUT THEY GIVE AND GIVE AND GIVE.

THEY HAVE A LOT OF FLAVOR.

[BLENDER WHIRRING] IT IS NUTTY.

IT IS RICH.

IT IS RUSTIC.

IT IS...

I WANT TO DIP A SPOON IN HERE.

MMM!

YOU HAVE A TINY TASTE, AND IT'S LIKE A MILLION FLAVORS EXPLODE IN YOUR MOUTH.

WHAT I'M GOING TO ADD IS A CHAYOTE SQUASH.

YOU GUYS KNOW IT.

YOU HAVE TO START MAKING THINGS WITH A CHAYOTE.

IT IS LIKE A CROSS BETWEEN A PEAR AND A CUCUMBER AND ZUCCHINI.

IF YOU CAN'T FIND CHAYOTE SQUASH, YOU CAN USE DIFFERENT KINDS OF ZUCCHINI.

AND THEN I'M GOING TO ADD MY BIGGEST ZUCCHINI HERE.

WHEN PEOPLE THINK ABOUT MOLE, THEY USUALLY THINK ABOUT THE MOLE POBLANO, WHICH IS THAT REALLY DARK, THICK SAUCE THAT HAS CHOCOLATE IN IT.

THIS IS THE ONLY MOLE THAT I KNOW THAT'S IN SOUP OR STEW FORM.

AND THEN GREEN BEANS.

AND THEN THE CORN, WHICH I THINK IS ONE OF THE MOST FUN PARTS OF THIS, TOO.

MY MEAT NEEDS ANOTHER HALF-HOUR, AND THAT'S WHEN I'M GONNA ADD THESE INTO THE POT.

BECAUSE OF TRADITIONAL RECIPES LIKE MOLE DE OLLA, RECIPES WITH SUCH RICH AND DELICIOUS HISTORY, MEXICAN CUISINE WAS PROCLAIMED AN INTANGIBLE CULTURAL HERITAGE OF HUMANITY BY UNESCO.

AND LUCKY FOR ME, I GET TO TRAVEL TO MEXICO TO RESEARCH AND TASTE THAT FOOD.

AND IT WAS ON ONE OF THOSE RECENT TRIPS THAT I GOT THE INSPIRATION FOR MY RECIPE FOR MOLE DE OLLA.

[BELLS RINGING] IRONICALLY, MY INSPIRATION CAME FROM A VISIT WITH A GOOD FRIEND AT ONE OF THE CITY'S MOST MODERN MARKETS, MERCADO ROMA.

I'M HERE WITH ZAHIE TELLEZ, A WONDERFUL MEXICAN CHEF, AND YOU'RE GOING TO SHOW ME HOW TO MAKE YOUR MOLE DE OLLA.

OF COURSE.

PATI: ZAHIE STARTS WITH A BEEF BROTH SHE'S MADE BY COOKING A BEEF SHANK WITH ITS BONES, A LITTLE BIT OF ONION, AND SOME SALT.

FOR HER SEASONING SAUCE, SHE USES SOME OF THE BROTH, ROASTED TOMATOES, ONION, AND GARLIC, TOASTED SESAME SEEDS, PASILLA CHILIES... AND THIS, WHICH IS XOCONOSTLE.

OH.

XOCONOSTLE, WHICH IS, LIKE, A FRUIT FROM THE CACTUS.

YES.

IT'S VERY ACID.

WHEE!

HA HA HA!

[BLENDER WHIRRING] PATI: THEN THE VEGETABLES GO IN-- CORN, CARROTS, ZUCCHINI, AND CHAYOTE SQUASH.

ZAHIE: THIS IS READY IN ABOUT 15, 20 MINUTES.

WHAT DO YOU THINK ABOUT THE SMELL?

HA HA HA!

YES.

IT'S SO RICH.

PATI: ZAHIE SERVES SOUPS AND STEWS AT HER STAND IN THE HEART OF THIS MODERN MARKET.

[SINGING IN SPANISH] AND ZAHIE USES SOME MODERN TECHNIQUES TO KEEP UP WITH THE HIGH, FAST-PACED DEMAND HERE, BUT HER RECIPES STILL CAPTURE THE SOUL OF MEXICO'S TRADITIONS.

I DON'T KNOW IF YOU AGREE WITH ME, LIKE SOMETIMES WHERE PEOPLE TRY TO DO MODERN, THEY SOMETIMES LOSE THE SOUL.

YOU HAVE TO RESPECT THE RECIPE FROM... FROM THE BEGINNING, BECAUSE WE DON'T ONLY HAVE ONE MEXICAN CUISINE.

SO EXACTLY.

LIKE, IF YOU WANT TO INNOVATE, YOU HAVE TO KNOW WHERE TO INNOVATE FROM.

OF COURSE.

AND YOU HAVE TO REALLY LIKE TO COOK.

OTHERWISE, PEOPLE WILL FEEL IT IN YOUR STEW.

YEAH.

[SINGING IN SPANISH] HA HA HA!

WOW!

LOOKING FORWARD-- JOIN ME.

THIS IS ENOUGH FOR BOTH OF US.

OK. HA HA HA!

I'M SO HAPPY THAT YOU REALLY LIKE IT.

IT TASTES VERY MEATY, BUT IT ALSO TASTES, LIKE, LIGHT.

YEAH, BECAUSE OF THE VEGETABLES.

ZAHIE, I LIKE SHARING, BUT I THINK YOU'RE GONNA HAVE TO GET ONE.

I'M EATING THIS ONE ON MY OWN.

WHAT?

HA HA HA!

THANK YOU.

OK.

I LOVE YOU.

PATI: WE ARE GOING FROM A VERY, VERY TRADITIONAL RECIPE TO AN INCREDIBLY MODERN USE OF A DEARLY LOVED INGREDIENT-- THE HIBISCUS FLOWERS, OR FLORES DE JAMAICA, WHICH ARE TART AND PUNCHY.

THEY HAVE A SIMILAR TASTE TO CRANBERRIES.

THE ORIGIN--SOME PEOPLE SAY IT COMES FROM INDIA.

SOME PEOPLE SAY THE FLOWERS COME FROM AFRICA.

WHEREVER IT COMES FROM, IT GOT TO MEXICO BY WAY OF SPAIN, AND IT BECAME AN INCREDIBLY ENTRENCHED INGREDIENT IN MEXICAN COOKING.

SO HERE I HAVE FLOUR, BAKING POWDER, BAKING SODA, COCOA POWDER, AND SALT.

HERE I'M GOING TO CRACK 3 EGGS.

AND I'M GOING TO ADD ONE WHITE... 1 1/4 CUPS OF SUGAR.

I'M GOING TO BEAT THESE EGGS AND THE SUGAR UNTIL THIS MIX BECOMES FROTHY, BECAUSE I WANT THESE COOKIES TO HAVE SOME VOLUME.

THIS LOOKS REALLY FROTHY.

AND THEN HERE I HAVE 12 OUNCES OF SEMISWEET CHOCOLATE THAT I MELTED WITH 4 TABLESPOONS OF BUTTER.

THIS IS AN IMPROVISED BANO MARIA, OR DOUBLE BOILER.

YOU DON'T NEED ANY SPECIAL EQUIPMENT.

I'M GONNA LET IT COOL FOR JUST A SECOND, AND I'M GOING TO ADD IT INTO THIS MIX ALONG WITH TWO TEASPOONS OF VANILLA.

I AM CONSTANTLY TRYING TO IMPROVE MY RECIPES.

IF I'M MAKING A TRADITIONAL RECIPE, I'M TRYING TO MAKE IT A MAGIC POTION SO THAT IT IS REALLY IRRESISTIBLE BUT ALSO THAT IT IS THE EASIEST TO MAKE.

IT'S GONNA GET GOOEY-OOEY, AND WE LOVE GOOEY-OOEY IN DESSERTS.

SO I'M GOING TO BEAT THIS JUST UNTIL COMBINED.

SO NOW I'M GOING TO FOLD IN MY DRY INGREDIENTS.

MMM!

THE USUAL TREATMENT FOR HIBISCUS FLOWERS IN MEXICO IS TO USE THESE FLOWERS TO MAKE TEA OR AGUA FRESCA.

SO HERE I HAVE TWO OUNCES OF HIBISCUS FLOWERS THAT SIMMERED IN 6 CUPS OF WATER AND A HALF A CUP OF HONEY.

AND YOU HAVE TO LET THEM SIMMER UNTIL THEY BECOME COMPLETELY SMOOTH AND REHYDRATED AND PLUMP.

SO WE ARE GOING TO USE THE FLOWERS TO BE THE STAR INGREDIENT OF THIS RECIPE.

SO NOW I'M GOING TO LET THIS BATTER REST IN THE REFRIGERATOR FOR 30 MINUTES, AND THEN IT'S GONNA MAKE REALLY NICE PUFFY YET THIN COOKIES.

IN MEXICO CITY, A FRIEND OF MINE, CHEF JOSE RAMON CASTILLO, IS WORKING AT THE FOREFRONT OF FINDING NEW, MODERN WAYS TO PRODUCE AND CONSUME ONE OF MEXICO'S MOST TRADITIONAL INGREDIENTS, CACAO.

AT QUEBO, HE TREATS VISITORS TO A SENSORY OVERLOAD OF CHOCOLATE INVENTIONS.

JOSE RA, I'VE BEEN CRAVING YOUR CHAPATA, AND I'VE BEEN CRAVING YOUR CHOCOLATES.

OK. PATI: HIS CHOCOLATE CREATIONS PROVE THAT THE SECRET IS IN THE SIMPLICITY.

CHEF CASTILLO IS TOO MODEST TO SAY THIS, BUT HE'S KNOWN AS ONE OF THE MOST CREATIVE CHOCOLATIERS IN ALL OF MEXICO.

AS A MASTER CHOCOLATIER, HIS PASSION FOR CACAO DOESN'T STOP IN THE KITCHEN.

HE HAS SPENT YEARS RESEARCHING MEXICO'S PRIZED CACAO PLANT.

HE EVEN PRODUCED A DOCUMENTARY ON THE SUBJECT.

AT QUEBO, HE USES CHOCOLATE TO REDEFINE THE VERY IDEA OF A CHOCOLATE DRINK.

CASTILLO: THIS IS A...THE SWEET ONE.

IT'S, LIKE, THE NORMAL, OK?

THE NORMAL MEXICAN CHOCOLATE?

CORRECT.

AND IT'S WATER, COCOA, CORN, AND A LITTLE BIT OF SUGAR.

HACEMOS UN CHEERS?

YEAH, CORRECT.

QUE GUSTO, JOSE RA.

GRACIAS.

MMM!

SUPER REFRESHING.

YEAH.

CORRECT.

PATI: CACAO TREES ARE A DELICATE PLANT, BUT THEY THRIVE IN THE HOT, RAINY, TROPICAL CLIMATE OF MEXICO'S SOUTHEASTERN REGION.

THE FRUIT OF THE CACAO TREE IS THIS BIG, FOOTBALL-SHAPED POD YOU ARE LOOKING AT.

THE PROCESS OF GETTING CHOCOLATE FROM THE BEANS OF THE CACAO POD IS A TRADITION THAT DATES BACK MORE THAN 1,000 YEARS.

THE MAYANS AND THE AZTECS REVERED CACAO SO MUCH THAT THE BEANS WERE OFTEN USED AS CURRENCY.

CHEF CASTILLO PAYS HOMAGE TO THIS HISTORY WITH EACH ONE OF HIS DELICIOUS CREATIONS.

SO THIS IS THE CHOCOLATE THAT MONTEZUMA USED TO HAVE?

YEAH, CORRECT.

YOU HAVE CHILI IN THE INSIDE, A LITTLE BIT OF CORN.

WHICH CHILI DO YOU USE?

CHILI DE ARBOL.

SO IT'S SPICY.

YEAH, IT'S SPICY.

IT HAS TO BE SPICY HERE BUT NOT IN YOUR MOUTH.

THAT IS SO INTERESTING.

MMM!

I FEEL IT IN MY... YEAH.

THEY USED TO DRINK IT WHEN IT'S REALLY, REALLY COLD BECAUSE THE TEMPERATURE OF YOUR BODY WITH THE CHILI GOES... YEAH.

IT WARMS UP.

YEAH, CORRECT.

PATI: JOSE IS ALWAYS COMING UP WITH NEW, INTERESTING WAYS TO INCORPORATE CHOCOLATE INTO OTHERWISE NORMAL RECIPES.

TAKE, FOR INSTANCE, HIS QUESO OAXACA, LETTUCE, BEAN, AND TURKEY SANDWICH.

STOP.

STOP.

WAIT.

WAIT.

WAIT.

REWIND.

SO IN THE BREAD, IT HAS CACAO PASTE, CACAO BUTTER, AND WHITE TRUFFLE?

WHITE OIL TRUFFLE.

MMM!

THIS IS INCREDIBLE.

NOT SWEET AT ALL, BUT IT HAS THE NICE DEEP BITTER TASTE OF THE CACAO NIBS.

IT'S...IT'S...IT'S SIMILAR TO COFFEE IN A WAY.

YEAH.

WHEN YOU SIT WITH A MASTER CHOCOLATIER, YOU KNOW YOUR TASTE BUDS ARE IN FOR A TREAT.

MMM!

YOU GUYS, THIS IS SO GOOD.

PATI: AND CHEF CASTILLO USES INDIGENOUS FRUITS AND FLAVORS TO INFUSE HIS DELICATE CHOCOLATE, MAKING EACH BITE A TRULY MEXICAN EXPERIENCE.

SO WHITE CHOCOLATE AND JAMAICA?

JAMAICA.

MMM!

SUPER PUNCHY.

YEAH.

AND I HAVE TO BE HONEST WITH YOU.

I USUALLY DON'T LIKE WHITE CHOCOLATE.

YEAH?

WHY?

BECAUSE I FIND IT TOO SWEET.

BUT HERE...

IT'S CRAZY GOOD.

PATI: OF COURSE I ENJOY ANY CHANCE TO TRY NEW AND DELICIOUS FOOD, BUT WHAT REALLY EXCITES ME IS MEETING MEXICANS WHO ARE PASSIONATE ABOUT IMPROVING AND INNOVATING OUR BEAUTIFUL CULINARY TRADITIONS.

WHEN I USED TO LIVE IN EUROPE, THE THING THAT I REALLY LEARNED WAS THE WAY THAT THE EUROPEAN GUYS LOVES HIS PRODUCT.

YOU KNOW, YOU CAN GO TO A FRENCH GUY AND YOU CAN SAY HOW THE CABERNET SAUVIGNON, SAY, IT'S, LIKE, THE BEST WINE IN ALL THE WORLD, AND THEY SAY, "IT'S THE ONLY ONE."

OH, RIGHT.

WHY IN LATIN AMERICA WE DON'T HAVE THAT TYPE OF THINKING?

WE HAVE ONE OF THE BEST BEANS IN ALL THE WORLD, AND WE ARE PROUD OF THAT.

PATI: THERE IS ROMANCE IN TRADITION, BUT MODERN INNOVATIONS CAN IMPROVE ANYTHING, EVEN CHOCOLATE.

JOSE RA, WHAT A TREAT.

OH, THANK YOU.

THANK YOU FOR COMING.

THANK YOU FOR HAVING ME.

SO WE'RE GONNA CHECK THE MOLE DE OLLA.

IT'S BEEN A LITTLE BIT OVER AN HOUR, AND IT'S LOOKING PERFECT, JUST WHERE IT NEEDS TO BE.

I'M REMOVING THE ONION AND THE GARLIC.

AND NOW I'M GOING TO ADD THE SAUCE THAT HAS THOSE MILLIONS OF FLAVORS IN IT.

MMM!

WHAT WE HAVE HERE NOW IS THE BASE FOR THE MOLE DE OLLA.

YOU CAN SEE HOW THE COLOR CHANGED.

SO BEAUTIFUL AND RICH AND WITH THAT REDDISH-BROWN HUE.

AFTER IT HAS HAD A CHANCE TO SIMMER FOR A FEW MINUTES, THEN I ADD THE VEGETABLES.

DO YOU SEE HOW PRETTY THIS LOOKS?

BECAUSE WE HAVE ALL THOSE VEGGIES, AND THEY'RE STARTING TO COOK IN THAT INCREDIBLY FLAVORFUL BROTH.

IT'S A ONE-POT MEAL, BUT IT'S A ONE-PART PARTY MEAL, AND IT IS SO HEARTY AND SUCH AN EXPERIENCE WHEN YOU EAT IT.

NOW IT JUST NEEDS TO COOK FOR 10 MORE MINUTES.

I HAVE MY HIBISCUS FLOWER AND CHOCOLATE BATTER THAT HAS BEEN SITTING IN THE FRIDGE FOR HALF AN HOUR.

AND IF YOU ASK ME, I THINK THIS WOULD BE THE END OF THE RECIPE.

I COULD JUST EAT IT LIKE A MOUSSE.

LOOK AT THE BATTER.

GORGEOUS.

I LOVE COOKING WITH MY BOYS, AND I THINK WHAT THEY LOVE MAKING THE MOST IS DESSERTS.

BUT I SOMETIMES PREFER TO BAKE ON MY OWN BECAUSE THEY LOVE THE PROCESS AND THE INGREDIENTS SO MUCH, THEY WOULD BE EATING ALL OF THIS BATTER RIGHT OUT OF THE BOWL.

BUT THE TRUTH IS, WHEN I MAKE THEM ON MY OWN, I END UP EATING THE BATTER AS WELL.

SO I KNOW WHERE THEY GET IT FROM.

THAT SHOULD DO FOR NOW.

I HAVE THE OVEN AT 350, AND THE COOKIES ARE GONNA GO IN THERE FOR 10 TO 12 MINUTES.

SO I HAVE A WHOLE MEAL GOING ON HERE, AND THE LAST THING I'M GOING TO PREPARE IS A SUPER FUN SALAD.

THE FIRST THING I'M GOING TO DO IS ONE OF ITS TOPPINGS.

I'VE TOASTED 1 1/2 CUPS OF PEPITAS, OR PUMPKIN SEEDS.

AND I'M GOING TO TOSS THEM IN A SWEET AND SAVORY MIXTURE OF PIQUIN CHILI, SUGAR, AND SALT.

AND THIS FUN GARNISH IS GOING TO BE ON TOP OF OUR SALAD.

MMM!

THE DRESSING.

YES, WE ARE USING AVOCADOS... [WOMAN SINGING IN SPANISH] A HALF A CUP OF MILK, A HALF A CUP OF MEXICAN CREAM.

IT'S JUST TANGY AND SALTY... AND SO DELICIOUS.

SOME SALT AND PEPPER.

AND THEN YOU'RE GOING TO PUREE UNTIL IT IS COMPLETELY SMOOTH.

[BLENDER WHIRRING] I HAVE TWO HEADS OF BOSTON LETTUCE.

MMM!

AND I LOVE HAVING SALADS THAT HAVE CREAMY DRESSINGS.

IT'S SUCH A NICE CONTRAST TO THE FRESH, CRUNCHY LEAVES.

THE PEPITAS THAT WE MADE WE'RE GONNA SPRINKLE ON TOP.

AND THEN THE LAST THING I'M GOING TO ADD IS SOME CANDIED PINEAPPLE.

NOW MY FAVORITE PART OF THE DAY, BECAUSE I GET TO EAT.

MMM...

THIS HAS THE FRESH AND DELICATE AND ALMOST SWEET LETTUCE WHICH IS ENTIRELY COVERED WITH THIS CREAMY AVOCADO DRESSING, AND THEN IT HAS ALL THE CRUNCHY PUMPKIN SEEDS THAT ARE A LITTLE BIT SPICY, A LITTLE BIT SWEET, AND LITTLE BIT SALTY, AND THEN, YOU MUNCH ON A PIECE OF THAT CANDIED PINEAPPLE.

I MEAN...MMM!

I KNOW I SAY EVERYTHING IS GOOD, BUT, LIKE, THIS IS PHENOMENAL.

MMM!

THIS LOOKS SO GOOD!

IT MAKES ME SO HAPPY TO HAVE THIS FOOD AT HOME.

THIS IS MEXICAN COMFORT FOOD.

WE'RE GONNA ADD ANOTHER LAYER OF COLOR AND CONTRAST.

MMM!

THE MEAT IS SO TENDER.

THE VEGETABLES ARE STILL NICE AND CRISP.

THE BROTH IS RICH AND COMFORTING, AND IT FEELS SO GOOD AS YOU SWALLOW IT.

MM-HMM!

MMM!

VERY CHOCOLATELY, BUT THEN YOU GET THAT NICE CHEWY, TART BITE FROM THE HIBISCUS.

SUCH A COMBINATION.

MMM!

WITH A VERY TRADITIONAL MOLE DE OLLA AND THIS FUNKY AND FUN MODERN SALAD AND THIS EXPERIMENTAL USE OF HIBISCUS FLOWERS IN MY CHOCOLATE COOKIES, I MADE AN ECLECTIC BUT SUCCESSFUL MIX OF MODERN AND TRADITIONAL IN MY KITCHEN.

SO GOOD.

FOR RECIPES AND INFORMATION, VISIT patismexicantable.com OR GET SOCIAL ON TWITTER AND FACEBOOK @PatiJinich.

ANNOUNCER: "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY... WOMAN: GUANAJUATO, LIVE IT TO BELIEVE IT.

MAN: LAMORENA CHILIES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

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

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

GOYA CHICK PEAS, PART OF A HEALTHY DIET.

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.