[SINGING IN SPANISH] [CHEERING] TODAY ON "PATI'S MEXICAN TABLE," I'VE INVITED OVER SOME OF MY CLOSEST FRIENDS AND THEIR KIDS TO JOIN ME AND THE BOYS FOR A BACKYARD FEAST WITH GAMES GALORE.

WE GET THIS BLOWOUT STARTED WITH A POT OF RED POZOLE WITH ALL THE FIXINGS.

THIS IS SO GOOD!

THEN SOME REFRESHING WATERMELON AND TOMATILLO KABOBS.

SO GOOD I'M COMING BACK FOR ANOTHER ONE.

ALSO AGUA FRESCA THAT WILL COOL EVERYONE FROM HEAD TO TOE.

YOU'RE MY DRINK MAN, RIGHT?

AND IT'S NOT JUST THE KIDS GOING CRAZY OVER MY MEXICAN GELATIN.

NO, NO, NO.

SO JOIN ME AND MY FRIENDS AS WE ENJOY GOOD FOOD WITH GOOD TIMES.

IT'S PARTY TIME!

[SINGING IN SPANISH] "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY... MEXICO SUPREME QUALITY AND THE MEXICAN MINISTRY OF AGRICULTURE, LIVESTOCK, RURAL DEVELOPMENT, FISHERIES, AND FOOD, PROUD TO SUPPORT "PATI'S MEXICAN TABLE" ON PUBLIC TELEVISION.

♪ ONE GLANCE, AND I KNOW WHAT YOU'RE FEELING NOW ♪ ♪ HERE COMES MY LOVE ♪ NESTLE LA LECHERA SWEETENED CONDENSED MILK.

MOM'S LOVE MAKES IT BETTER.

[child humming] [audience applause] Narrator: Prepare them to be great when they grow up.

Goya Chick Peas, part of a healthy diet.

AND BY MEXICAN BEEF, TASTE OF MEXICO.

TODAY IS GONNA BE SO MUCH FUN.

WE'RE HAVING A PINATA PARTY, AND I CAN'T REMEMBER ONE SINGLE TIME IN MEXICO WHEN I WENT TO A PINATA PARTY WHEN THERE WASN'T A GELATIN DESSERT.

GELATINAS ARE BIG, HUGE, HUGE, HUGE.

SAMI, COME HELP ME UP.

I WANT TO SHOW YOU SOMETHING REALLY FUNNY.

LET ME SHOW YOU THIS PHOTO.

GUESS WHO IS THIS CUTIE PATOOTIE.

YOU?

SAMI, THIS WAS A PINATA PARTY IN MEXICO.

SO THIS IS ME, MY SISTER SHARON, AND MY COUSIN ALEXANDRA, AND WE HAVE OUR CATCH OF THE PINATA.

DO I LOOK LIKE YOU?

NO.

YOU LOOK LIKE ME.

TO THIS BOWL, WE'LL ADD 4 PACKETS OF GELATIN AND ONE CUP OF WATER.

SO, YOU KNOW WHAT I'M MAKING HERE?

GELATIN?

SI!

GELATINA!

I WANT TO SHOW YOU THE GELATIN GRANULES.

LOOK AT THIS POWDER.

THIS IS, LIKE, MAGIC POWDER.

OK, SAMI, HELP ME STIR SOFTLY.

SO YOU KNOW HOW MUCH YOU AND YOUR BROTHERS LIKE TRES LECHES CAKE?

YEAH.

SO I'M TURNING THE TRES LECHES CAKE INTO GELATINA FORM, OR GELATIN FORM.

SO WE'RE GOING TO MAKE DIFFERENT LAYERS.

WHOA.

AND DIFFERENT FLAVORS, OK?

THAT'S REALLY COOL.

YEAH.

THE FIRST FLAVOR-- WE'RE GONNA DO TWO LAYERS, OK?

THE FIRST FLAVOR IS GONNA BE VANILLA.

I HAVE ONE CUP OF MILK THAT I'VE BEEN HEATING HERE FOR ABOUT 5 TO 10 MINUTES.

AND I'M GOING TO ADD A CAN OF EVAPORATED MILK.

AND THEN I'M ADDING ONE CAN OF SWEETENED CONDENSED MILK.

AND THIS IS GONNA BE THE TRES LECHES FLAVOR.

AND THEN I'M ADDING A COUPLE OF TEASPOONS OF VANILLA BECAUSE I REALLY WANT TO PUMP UP THAT VANILLA FLAVOR.

IT'S CALLED TRES LECHES, OR THREE MILKS CAKE, OR IN THIS CASE, GELATINA.

CAN YOU HELP ME STIR HERE, BABY?

BECAUSE IT HAS 3 DIFFERENT KINDS OF MILK-- THE NORMAL MILK...

IT CAN BE WHOLE OR 2%, BUT IT'S THE REGULAR COWS MILK, AND THEN YOU HAVE EVAPORATED MILK AND SWEETENED CONDENSED MILK.

I WANT TO SHOW YOU WHY PEOPLE ARE AFRAID OF USING GELATINA THAT'S UNFLAVORED.

BECAUSE IT MAKES CLUMPS JUST LIKE THIS, AND THEN THEY'RE AFRAID TO USE IT BECAUSE THEY THINK THAT'S GONNA GO IN THEIR DESSERTS, THE LITTLE CHUNKS.

BUT IT'S SUPER EASY TO GET THE GELATINA TO WORK IN YOUR FAVOR.

SO I'M GONNA PUT IT IN A BANO MARIA, WHICH IS, LIKE, A WATER BATH, A BAIN-MARIE.

SO I'M PUTTING THIS HERE ON TOP OF WATER.

THAT'S GONNA SIMMER.

AND WHAT'S GOING TO HAPPEN IS THAT THIS IS GOING TO COMPLETELY DISSOLVE.

TWO SIMPLE STEPS.

AND HERE I'M GOING TO HAVE THE OTHER LAYER-- TWO CUPS OF CRANBERRY JUICE.

I CHOSE THE CRANBERRY JUICE BECAUSE I WANT SOMETHING THAT WILL BE SUPER PUNCHY AND TART AND THAT WILL MAKE THAT LAYER OF GELATIN SHINE.

SAMI, DO YOU REMEMBER THE LAST TIME WE HAD A PINATA PARTY?

UM...I THINK WHEN I WAS TURNING 7 OR 8.

YEAH.

WHEN WE WERE IN MEXICO.

YEAH.

YEAH, AND WE ALWAYS SANG A SONG.

♪ DALE, DALE, DALE ♪ I'M TERRIBLE AT SINGING.

SAMI, YOU SING IT.

OH, NO, I DON'T WANT TO.

HA HA HA!

LOOK AT THE AMBER COLOR.

REMEMBER HOW THE GRANULES WERE A LITTLE BIT WHITE?

SO, WHEN IT FULLY DISSOLVES, IT LOOKS LIKE THIS BEAUTIFUL AMBER COLOR.

SO THE THREE MILKS ARE READY.

NOW I'M ADDING THE STRAWBERRIES IN HERE.

YOU GUYS, YOU CAN TAKE THIS ANYWHERE YOU WANT TO GO.

YOU WANT A RUM-SPIKED GELATIN?

GO FOR IT.

YOU WANT CHOCOLATE?

YOU WANT VANILLA?

YOU WANT CAJETA?

SAMI, WHAT WOULD YOU WANT THE GELATINA MADE OUT OF?

WATERMELON.

MORE CRAZY!

HOW ABOUT PEANUT BUTTER?

WELL, IT'S DISGUSTING.

HA HA HA!

OK.

SO HERE WE HAVE THE GELATIN, SAMI.

NOW THIS IS WHAT WE'RE GONNA DO.

WE'RE GOING TO POUR SOME OF THESE, AND YOU'RE GONNA HELP ME STIR AS I POUR.

I'M GONNA POUR HALF OF IT IN HERE AND HALF OF IT IN HERE.

AND THIS IS GONNA MAKE OUR DELICIOUS CONCOCTIONS TURN INTO GELATIN.

I'M GONNA POUR THIS INTO THESE BOWLS.

SAMI, DO YOU WANT TO GO CHECK?

I THINK I HEAR SOME NOISES IN THE BACKYARD.

SURE.

SOMEBODY'S TRYING TO SMASH YOUR PINATA!

SO I HAVE MY TWO MIXES.

NOW THE FUN PART STARTS.

AND I'M JUST POURING SOME STRAWBERRY, FRESA.

I'M NOT REALLY WILD ABOUT GELATINA.

AND YOU MAY THINK, "THIS CRAZY WOMAN IS GOING ON AND ON ABOUT GELATINA," BUT JUST THINK ABOUT THE POSSIBILITIES.

YOU CAN DO ANYTHING WITH GELATINA, ANY FLAVOR, ANYTHING.

THEY'RE LIKE A PARTY IN A CUP.

BEFORE YOU ADD ANY OTHER LAYER, YOU HAVE TO PUT THE GELATIN IN THE REFRIGERATOR SO IT WILL CONDENSE AND FIRM UP, AND THEN YOU ADD THE NEXT LAYER.

POZOLE IS ONE OF THOSE ICONIC MEXICAN FOODS.

I'M JUST ADDING A WHOLE CUT-UP CHICKEN INTO THIS POT WITH WATER.

I HAD POZOLE IN MY WEDDING, LIKE MANY PEOPLE HAVE IN THEIR WEDDINGS, AND IT'S ONE OF THOSE DISHES THAT JUST WAKES YOU UP.

SO YOU KNOW, IN MEXICO WE LIKE TO HAVE BIG PARTIES.

AND AFTER EVERYBODY HAS DANCED FOR HOURS AND HOURS AND HOURS AND HOURS, THEY BRING BIG BOWLS OF POZOLES, AND THEY CALL THIS DISH LEVANTA MUERTOS OR "WAKE UP THE DEAD," BECAUSE AFTER YOU HAVE A COUPLE OF SPOONFULS, YOU'RE READY TO PARTY AGAIN.

SO I'M ADDING A HEAD OF GARLIC, AND THEN I'M JUST ADDING ONE WHOLE ONION.

AND THIS IS GONNA BE A SUPER, SUPER SIMPLE CHICKEN BROTH.

I'M ADDING CILANTRO... AND A LITTLE BIT OF SALT.

AND THEN THIS IS GOING TO COOK FOR JUST ABOUT 50 MINUTES, BECAUSE I DON'T WANT TO SUCK OUT ALL OF THE JUICES FROM THE CHICKEN.

I WANT IT JUICY AND TENDER FOR THE POZOLE.

AND IN THIS OTHER POT, I HAVE THIS KIND OF CORN, BUT ALREADY COOKED.

THIS IS THE SOUL OF POZOLE.

IN FACT, POZOLE MEANS FOAM.

YOU HERE KNOW IT AS HOMINY.

SOME PEOPLE CALL IT GIANT CORN.

IN POZOLE, IT'S CALLED POZOLE BECAUSE YOU COOK IT UNTIL IT PRACTICALLY BLOOMS, AND WHEN IT BLOOMS, IT FOAMS.

SO THAT'S THE NAME OF THE DISH.

JUST LOOK AT THESE.

THIS HAS FULLY BLOOMED.

AND THEN IT IS THE MEATIEST THING FOR A SOUP.

MEATIER THAN MEAT, I'M TELLING YOU.

YOU BITE INTO THIS, IT IS SO CHUNKY AND SO DELICIOUS AND IT TASTES LIKE MEXICO, BECAUSE MEXICO IS JUST FULL OF CORN.

MMM...

INCREDIBLE!

IF YOU WANT TO MAKE IT AT HOME, ALL YOU NEED TO DO IS SOAK IT OVERNIGHT, PUT IT IN A POT, COVER IT WITH WATER, ADD A HEAD OF GARLIC, AND COOK IT FOR ABOUT 4 TO 4 1/2 HOURS UNTIL IT BLOOMS.

YOU CAN MAKE IT THE NIGHT BEFORE AND JUST LET IT SIT THERE.

NOTHING WILL HAPPEN.

IN MEXICO, MARKETS ARE A FUNDAMENTAL PART OF EVERYDAY LIFE.

PEOPLE COME HERE TO SHOP FOR FRESH INGREDIENTS TO FLOWERS TO PINATAS.

IN MORELIA, THE MERCADO DE SAN JUAN, RIGHT WHERE I AM NOW, IS THE OLDEST MARKET.

THIS IS THE TOMATILLOS, THE FRESH TOMATILLOS.

SEE HOW FRESH IT IS, THAT THE HUSK IS CRISPY.

LOOK AT ALL THE DRIED CHILES.

EACH SINGLE ONE, IT'S A UNIVERSE OF ITS OWN.

GUYS, PINATAS.

SHOES.

WAIT, WAIT, WAIT.

YOU KNOW WHAT THIS IS?

AVOCADO HONEY.

UNMATCHABLE FLAVOR.

AH, TRY QUESO.

MMM.

AH.

A VER.

YEAH.

THIS IS A MINI MANGO.

OK.

I'M MAKING A MESS.

I'M JUST GONNA SUCK ON IT FOR A LITTLE BIT.

THIS IS LIKE HEAVEN.

I NEED MY SHOPPING BAG.

THIS ARE MINI, MINI, MINI, MINI, MINI BABY TOMATILLOS.

THE FLAVOR, YOU CAN'T BELIEVE IT.

UNFORTUNATELY, YOU CAN'T FIND IT IN THE U.S., BUT IT'S UP TO YOU GUYS.

ASK FOR THEM AT THE GROCERY STORE.

GUYS, THIS IS EL HERBOLARIO.

HE CAN MAKE MAGIC.

YOU WANT TO GROW YOUR HAIR?

ASK HIM.

YOU WANT TO GO TO SLEEP?

ASK HIM.

YOU WANT TO FALL IN LOVE?

[SPEAKING SPANISH] AH, IT'S OK. JUST TO HEAL.

BUT I KNOW THAT HE HAS LOVE POTIONS, TOO.

GRACIAS.

[SPEAKING SPANISH] HOLA.

HACES PINATAS?

SI.

SI?

THEY TOLD ME SHE IS THE MASTER PINATA MAKER FROM THIS MARKET.

SO THERE'S TWO KINDS OF PINATAS, GUYS.

THIS IS ONE, WHICH SHE CALLED THE BALLOON STYLE, THE GLOBO.

INFLASTE UN GLOBO?

INFLE UN GLOBO.

OK.

SO SHE BLEW UP A BALLOON AND THEN SHE STARTED STICKING THE NEWSPAPER AROUND WITH GLUE MADE WITH FLOUR AND WATER.

ANOTHER WAY OF MAKING IT IS WITH A CLAY POT.

WHEN I WAS A LITTLE GIRL, WE USED TO USE THESE ONES, AND WHEN WE BANGED THOSE PINATAS-- CORRIAMOS, CORRIAMOS-- WE'D RUN FOR SAFETY.

ENSENAME UN POQUITO DE LAS PINATAS QUE YA HAS HECHO.

AH, MIRA.

THIS IS A GORGEOUS ONE.

YOU CAN FIND YOUR FAVORITE CARTOON CHARACTERS.

JUST LOOK AT THESE.

WOODY!

OH!

FROM "TOY STORY!"

IS THAT WINNIE THE POOH?

EL CHAVO DEL 8.

HA!

I GREW UP WATCHING THAT SERIES.

MY KIDS WOULD LIKE THIS ONE.

OYE, ME ENCANTA.

DID YOU SEE THE CAPE?

OK. AH.

LE GUSTA MERMAID?

YOU SAW HOW WE STARTED, WITH THAT BALLOON-MADE THING.

AND THEN IT GETS TO BE THIS.

SOME PEOPLE HAVE ASKED ME WHY DO MEXICANS STUFF THE PINATAS, AND THEN YOUR KID IS ALL... YOU KNOW, HE'S FALLEN IN LOVE WITH THE PINATA, YOU STUFF IT WITH CANDY, AND THEN YOU BEAT THE CRAP OUT OF IT.

SHE JUST TOLD ME THAT SHE HELPS HER MOM.

AND I SAID, "OH, YOU DO?"

AND THEN SHE SAID, "YEAH, THIS IS REALLY A FAMILY ACTIVITY."

SO, HOW GREAT.

UH-HUH.

SO I'M IN THE MIDDLE OF MAKING THE RED POZOLE.

I'M JUST FINISHING TO SHRED THE CHICKEN THAT IS SUPER MOIST AND JUICY.

AND I'M POURING IT IN HERE WHERE I HAVE MY POZOLE WITH ITS COOKING BROTH.

NOW I'M POURING THE CHICKEN BROTH.

IT HAS THAT CILANTRO AND ONION AND GARLIC FLAVOR.

AND I'M GONNA TURN THIS ON, AND IT'S GONNA BE AT A LOW SIMMER.

NOW, GUYS, IN MEXICO, WE ARE DIEHARDS.

YOU EITHER LOVE A RED POZOLE OR A WHITE POZOLE.

I AM A RED POZOLE FAN.

EVERY POZOLE, NO MATTER IF IT'S RED OR WHITE, WHICH ARE THE MOST POPULAR, OR GREEN, THEY ALL START FROM A WHITE POZOLE BASE.

THIS IS A WHITE POZOLE.

AND NOW WE MAKE THE SAUCE TO TURN IT INTO A RED POZOLE.

JUST GRAB A COUPLE ANCHO CHILES AND 3 GAUJILLO CHILES.

THE ANCHO IS CHOCOLATY, BITTERSWEET, TASTES A LITTLE BIT LIKE PRUNES, NOT SPICY AT ALL.

THE GAUJILLO IS, LIKE, SUNNY AND BRIGHT AND IT SOUNDS WHEN YOU SHAKE IT.

THEY'RE BEAUTIFUL INGREDIENTS.

YOU HAVE TO BRING THEM IN YOUR KITCHEN.

AND ALL YOU NEED TO DO IS CUT THE STEMS OFF, OR JUST WITH YOUR HANDS JUST LIKE THAT, HOWEVER YOU WANT TO DO IT.

AND THE SEEDS GO EVERYWHERE.

THEY LIKE TO JUMP.

THEY'VE BEEN IN THERE TOO LONG.

TAKE THE SEEDS OUT.

AND THEN ALL YOU DO IS PUT THESE CHILES IN A SAUCEPAN, COVER IT WITH WATER, AND BRING IT TO A SIMMER FOR ABOUT, LIKE, 10 TO 15 MINUTES.

LOOK AT THESE.

SEE HOW THEY'RE SUPER MEATY?

THEN THE GAUJILLO.

HERE GOES.

AND THEN OF COURSE YOU DON'T WANT TO PUT THIS DELICIOUS COOKING BROTH TO WASTE.

AND THEN I'M ADDING SOME GARLIC CLOVES, A LITTLE BIT OF ONION.

I JUST NEED, LIKE, A THIRD OF A CUP, ROUGHLY CHOPPED BECAUSE IT'S GOING TO BE PUREED ANYWAY.

TWO WHOLE CLOVES.

AND I'M JUST GOING TO REMOVE THE STEMS.

AND A LITTLE BIT OF SALT.

AND THEN A PINCH OF CUMIN.

CUMIN GOES A LONG, LONG, LONG, LONG, LONG, LONG WAY.

SO JUST A PINCH.

AND THEN I'M GONNA PUREE THIS UNTIL SUPER-DUPER SMOOTH.

[BLENDER WHIRRING] AND I'M GONNA ADD A LITTLE BIT OF OIL IN HERE.

AND NOW I WANT IT TO ALL COME TOGETHER AND EXTRA SEASON.

THIS IS JUST AN EXTRA STEP THAT WE MEXICANS SOMETIMES DO TO SEASONING SAUCES, AND IN HERE GOES.

[SIZZLING] AND THAT NEEDS TO COOK FOR ABOUT 5 OR 6 MINUTES.

I'M GONNA FINISH MY GELATINS.

I HAVE MY TWO FLAVORINGS.

I HAVE THE TRES LECHES.

I FEEL LIKE A COWBOY, GUYS.

MY TWO FLAVORING PISTOLS.

A LOT OF BERRIES IN HERE.

BACK IN THE FRIDGE TO CHILL AGAIN.

BACK TO MY POZOLE.

AND THE SAUCE IS READY.

SO IT'S JUST LIKE A SEASONING PASTE.

IT'S THICKENED SUPER NICELY.

ALL I'M DOING NOW IS ADDING IT IN HERE.

SMELLS INCREDIBLE.

LET ME TELL YOU, WHAT THIS SAUCE DOES TO THE POZOLE IS MAGIC.

I ALWAYS SAY TO A FRIEND, MARIE CRUZ, WHO IS A WHITE POZOLE FAN, SHE SAYS, "NO, PATI, WHITE POZOLE IS THE BEST," AND I ALWAYS TELL HER, TO ME, THE WHITE POZOLE IS FOR RAINY DAYS, FOR WHEN YOU'RE STAYING IN.

BUT WHEN YOU'RE GONNA HAVE A PARTY, YOU'RE GONNA HAVE PINATA, YOU'RE GONNA HAVE A LOT OF FRIENDS, RED POZOLE IS KING.

IT REALLY IS.

THIS PINATA PARTY NEEDS A THIRST QUENCHER, SO I'M MAKING AN AGUA FRESCA.

FIRST I HAVE COCONUT WATER, ONE CUP OF COCONUT WATER.

AND THEN I HAVE HONEYDEW, AND I HAVE CANTALOUPE.

IN MEXICO, WE SAY MELONES.

ADDING THE MELON SO I HAVE THOSE TWO KINDS.

AND THEN MY DEAR FRIEND BROUGHT ME THIS CRENSHAW MELON.

IT HAS THIS REALLY INTERESTING CONSISTENCY.

IT...IT HAS THE TEXTURE OF A PEAR, BUT WHEN YOU BITE IT, IT TASTES LIKE A CROSS BETWEEN A HONEYDEW AND A CANTALOUPE.

ADDING SOME FRESH-SQUEEZED LIME JUICE.

AND THEN IT'S GONNA BE, LIKE, A THIRD OF A CUP OF HONEY.

YOU CAN USE HONEY, YOU CAN USE AGAVE SYRUP, YOU CAN USE SIMPLE SYRUP, JUST TO MAKE THE SWEETNESS OF THAT SUPER-RIPE FRUIT SHINE.

YOU WANT TO GET RIPE FRUIT.

[FOOD PROCESSOR WHIRRING] IN MEXICO, WE HAVE THE BIG BARRELS OF AGUA FRESCA.

SO I FOUND THIS BIG CONTAINER.

JUST GONNA POUR IT IN.

DONE.

THIS HAS BEEN COOKING FOR ABOUT 20 MINUTES WITH THAT RED SAUCE THAT I ADDED, AND NOW I HAVE JUST ONE MORE THING I'M GONNA MAKE AS A TREAT FOR THIS PARTY.

THIS DIPPING SAUCE IS GONNA BE USED FOR SOME SKEWERS, SUPER-FUN, CUTE LITTLE SKEWERS I'M MAKING FOR THE KIDS.

AND IN HERE I HAVE TWO TABLESPOONS OF CILANTRO, AND I HAVE A HALF A CUP OF HONEY.

AND I'M ADDING FRESH-SQUEEZED LIME JUICE FROM TWO LIMES...

THE ZEST OF THE LIME... AND ONE TEASPOON OF GRATED GINGER.

AND THEN I'M GONNA ADD ONE TABLESPOON OF MAGGI SAUCE.

I GOT THE SWEET.

I GOT THE SALTY.

I GOT THE SOUR.

AND NOW I'M GONNA SHAKE IT UP.

READY.

EVERYBODY'S HERE.

IT'S PARTY TIME.

HEY, GUYS.

I NEED TO MAKE A FEW MORE THINGS, OK?

I HAVE MY DIPPING SAUCE, AND I'M GONNA MAKE THESE ADORABLE SKEWERS.

THIS IS THE BEST APPETIZER OR SNACK FOR A PARTY.

SO SIMPLE.

IT'S JUST WATERMELON, TOMATILLO, FRESH RAW TOMATILLO, AND LITTLE MOZZARELLA BALLS.

LOOK AT THE COLORS!

SUPER COLORFUL AND HEALTHY.

LET ME GIVE ONE A TRY.

I HAVE TO TASTE THEM BEFORE I FEED THEM TO EVERYBODY.

IT SMELLS INCREDIBLE!

BETWEEN THE CILANTRO AND THE GINGER...MMM!

I'M GONNA TASTE ONE.

THEY PASS MY TEST.

I'M GONNA MAKE THE REST.

SAMI, COME HELP ME!

WE'RE MAKING SKEWERS.

IN MEXICO, WE CALL THEM BROCHETITAS.

SO I'M GOING RED, GREEN, WHITE.

THANK YOU, SAMI.

YOU'RE GONNA FINISH THAT CHEESE?

MAYBE.

ALAN, COME GIVE ME A HAND.

GUYS, YOU FINISH MAKING THESE.

I'M GONNA GO GET THE REST OF THE STUFF IN THE KITCHEN.

TELL THEM TO EAT THEM WITH THE DIPPING SAUCE.

OK?

I'VE NEVER SEEN THEM LIKE THIS.

WHAT IS THAT?

HONEY?

THAT'S TOMATILLO, NO?

A LITTLE SWEETNESS.

OH, IT'S DELICIOUS!

QUIEN QUIERE POZOLE?

OK.

SO HERE'S OUR RED POZOLE.

THEN YOU GARNISH TO CHOICE.

THIS IS DEFINITELY SOMETHING THAT TAKES ME TO MEXICO, YOU KNOW, THE BEING OUT THERE EATING, TALKING, EATING, HAVING FUN, EATING.

THERE'S FOOD ALL THE TIME.

I'M SORRY TO INTERRUPT, BUT THIS IS SO GOOD.

IT IS DELICIOUS.

ME DICES QUE PIENSAS, OK?

TELL ME IF YOU LIKE IT.

GUYS, GELATINAS!

GO AHEAD AND GRAB ONE.

WHAT DO YOU THINK?

I LOVE IT.

YOU'RE GONNA COME BACK FOR SECONDS.

PROBABLY.

YOU KNOW YOU ARE.

SUCH A GREAT PARTY.

THE ONLY WAY TO END IT IS BY SMASHING THAT PINATA.

1, 2, 3!

[SINGING IN SPANISH] [CHEERING] IT'S LIKE I'M A KID ALL OVER AGAIN.

FOR MORE RECIPES AND INFORMATION, PLEASE VISIT patismexicantable.com.

"PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY... MEXICO SUPREME QUALITY, AND THE MEXICAN MINISTRY OF AGRICULTURE, LIVESTOCK, RURAL DEVELOPMENT, FISHERIES, AND FOOD, PROUD TO SUPPORT "PATI'S MEXICAN TABLE" ON PUBLIC TELEVISION.

♪ ONE GLANCE, AND I KNOW WHAT YOU'RE FEELING NOW ♪ ♪ HERE COMES MY LOVE ♪ NESTLE LA LECHERA SWEETENED CONDENSED MILK.

MOM'S LOVE MAKES IT BETTER.

GOYA ADOBO-- SEASONING TO ENH [child humming] [audience applause] Narrator: Prepare them to be great when they grow up.

Goya Chick Peas, part of a healthy diet.

AND BY MEXICAN BEEF, TASTE OF MEXICO.