SO, GUYS, I HAVE TO SHOW YOU THIS.

COME.

I HAVE MY WEDDING ALBUM.

FEELS SO OLD.

THAT WAS, LIKE, 16 YEARS AGO.

DANNY AND I GOT MARRIED IN MEXICO.

SHOW YOU SOME PHOTOS.

SO, DANNY WAS, LIKE, 31, AND I WAS 23, ABOUT TO TURN 24.

LOOK AT THAT!

I WAS SUCH A BABY!

NOW WE HAVE 3 BOYS, AND WE HAVE A HECTIC LIFE, HECTIC SCHEDULE, AND TODAY, I TOLD DANNY I WILL PLAN PLATES IT FOR THEM.

I WILL MAKE YOU WHATEVER YOU WANT TO EAT, SOMETHING SPECIAL, AND HE SAID SEAFOOD.

SO TONIGHT, IT WILL BE ALL ABOUT SEAFOOD.

IN OUR HOME, SEAFOOD CREATES A SPECIAL OCCASION.

AND ON THIS OCCASION, I'M MAKING A DINNER THAT WILL TRANSPORT DANNY BACK TO MEXICO.

MMM!

FIRST WE GET A TASTE OF THE BEACH WITH A SHRIMP COCKTAIL PACÍFICO.

LOOK AT THIS.

I DON'T KNOW IF I CAN WAIT FOR DANNY.

UH-UH.

THEN A CLASSIC MEXICO CITY DISH-- RODRIGO STYLE FISH.

IT JUST COMES TOGETHER, AND IT BECOMES LIKE A SUPER-SUPER-SUPER-CHUNKY SALSA.

AND LAST, THE SWEET MEMORY OF DANNY'S NANA JOSE'S CHOCOLATE PECAN CAKE.

THAT'S FOR YOU.

THIS IS FOR ME.

HA HA HA!

THIS IS A DINNER TO TREASURE, FULL OF FLAVORS YOU WILL NEVER FORGET.

♪ DAME, DAME ♪ ♪ DAME TU CHOCOLATE ♪ ♪ DAME, DAME ♪ ♪ DAME TU PILONCILLO ♪ ♪ DAME, DAME ♪ ♪ DAME CAFÉ CALIENTE ♪ ♪ DAME, DAME ♪ ♪ DAME TU CORAZON ♪ "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 ♪ ♪ NOW HERE COMES MY LOVE ♪ NESTLÉ LA LECHERA SWEETENED CONDENSED MILK.

MOM'S LOVE MAKES IT BETTER.

GOYA ADOBO.

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

Goya Chick Peas, part of a healthy diet.

I HAVE THE PLUMPEST, FATTEST, CHUBBIEST SHRIMP.

WE ARE MAKING SHRIMP COCKTAIL IN THE STYLE OF THE PACIFIC COAST, NOT A SHRIMP COCKTAIL LIKE WHAT YOU THINK.

I KNOW WHAT YOU'RE THINKING.

THIS IS DIFFERENT.

IT'S LIKE WHAT YOU FIND IN ACAPULCO, AND IT'S REALLY LIKE A COMBINATION BETWEEN A SHRIMP COCKTAIL AND A SHRIMP CEVICHE.

MY HUSBAND DANNY LOVES THIS DISH BECAUSE IT HAS A LOT OF CHILE AND SALSA, AND HE'S JUST CRAZY ABOUT IT.

AND SINCE I WENT TO THE TROUBLE OF GOING TO MY FISH MARKET AND TALKING TO MY FISHMONGER AND CONVINCING HIM ON GETTING ME HIS FINEST SHRIMP EVER, I'M NOT GOING TO MESS THEM UP BY COOKING THEM TOO MUCH.

YOU HAVE TO BE SUPER CAREFUL.

I HAVE BOILING WATER IN HERE.

I'M GOING TO ADD A LITTLE BIT OF SALT, AND I'M JUST GOING TO ADD THE SHRIMP IN HERE AND COOK THEM FOR ONE MINUTE, BECAUSE I DON'T WANT TO RUIN THEM.

I WANT TO STILL TASTE THEIR SWEET FLAVOR, A LITTLE BIT OF THEIR BRINY FEEL, AND I WANT THEM TO BE CRISP.

I DON'T WANT THEM TO BE RUBBERY.

SO, IN HERE THEY GO, AND I'M REALLY GOING TO WATCH OUT FOR THIS TO BE, LIKE, ONE MINUTE.

GOING TO COVER IT.

PUT THAT IN HERE.

AND THEN, DIFFERENT FROM OTHER SHRIMP COCKTAILS OR SHRIMP CEVICHES, THIS ONE HAS A SUPER-SUPER-DUPER CHUNKY SALSA.

DANNY IS WILD ABOUT SALSAS.

I MEAN, LIKE MANY MEXICANS, IT'S LIKE SALSAS RUN THROUGH OUR VEINS.

THEY ARE A BIG DEAL, AND THIS ONE HAS THE SHRIMP SWIMMING IN A SUPER-CHUNKY SALSA.

SO I HAVE, LIKE 3/4 CUP OF FRESHLY SQUEEZED LIME JUICE.

YOU GUYS, FRESH-SQUEEZED LIME JUICE, IT REALLY TAKES, LIKE, A SECOND.

SO I'M GOING TO ADD ONION AND TOMATO AND CHILE, WHICH IS LIKE THE TRIO OF MEXICAN COOKING AND THE BASE OF SO MANY SALSAS.

SALSAS ARE SO BIG, SO BIG, SO BIG THAT MEXICANS HAVE TURNED THE WORD SALSA INTO A VERB, LIKE, "I'M GOING TO SALSA THAT TACO."

EVERYTHING GOES IN THE SAME MIXING BOWL, SO IT'S LIKE WHEN YOU'RE EATING THIS SHRIMP COCKTAIL, YOU DON'T HAVE TO TREAT IT LIKE SOMETHING PRECIOUS THAT HAS TO BE PRECISE.

IT'S CASUAL.

THE SHRIMP ARE READY.

GOING TO TAKE THEM OVER HERE.

IF YOU HAVE KIND OF A PASTA POT LIKE THIS, IT'S GREAT.

USE A COLANDER, A STRAINER, ANYTHING YOU FIND.

YOU CAN JUST PUT THEM IN AN ICE BATH.

I'M JUST LETTING THEM COOL IN THERE, AND I'M GOING TO CONTINUE WITH THE SALSA.

SO I'M ADDING SOME PARSLEY IN THERE, AND I'M ADDING SOME CILANTRO.

I LOVE MIXING HERBS.

YOU KNOW?

DROP PARSLEY, DROP SOME CILANTRO IN THERE.

IF YOU HAVE FRESH OREGANO, GREAT.

IF NOT, DRIED.

HERE, I HAVE SOME DRIED.

I'M GOING TO ADD A LITTLE BIT OF A TOMATO, JUST TO GIVE IT THE BITE OF A TOMATO, JUST BECAUSE I WANT TO FEEL IT IN THE SAUCE, BUT I'M GOING TO BE USING CATSUP.

I KNOW WHAT YOU'RE THINKING-- CATSUP IN A MEXICAN CEVICHE OR A MEXICAN SHRIMP COCKTAIL?

WE USE CATSUP A LOT, AND WE DON'T CALL IT... KATCHUP.

KETCHUP?

WHAT DO YOU SAY--KETCHUP?

WE CALL IT CATSUP.

REALLY.

WE SPELL IT WITH A "C." SO I'M ADDING THE TOMATO IN THERE.

AGAIN, EVERYTHING GOES IN.

WE'RE NOT COOKING FRENCH FOOD, GUYS.

WE'RE DOING MEXICAN.

THE SEEDS HAVE FLAVOR.

THE SKIN HAS FLAVOR.

THE JUICES GO IN WITH THE REST OF THE CEVICHE.

OK.

SO HERE THIS GOES, AND THEN, I'M GOING TO ADD CHILES IN HERE.

NOW, YOU CAN CHOOSE.

YOU CAN CHOOSE IF YOU WANT TO ADD A JALAPEÑO OR YOU WANT TO USE A SERRANO.

I GO FOR SERRANO CHILES BECAUSE DANNY NOT ONLY LOVES SALSAS AND CHUNKY SALSAS, BUT HE LOVES THE HEAT.

GOING TO ADD OLIVES THAT HAVE THE PIMENTO IN THERE, ROUGH CHOPPED CHUNKS.

AND THEN I AM ADDING CATSUP.

I'M ADDING A CUP, JUST BY EYE.

AND THEN I AM ADDING A TABLESPOON OF...

I'M CROSSING MY FINGERS.

WORSHESTERSURE.

WOR...WORSHESTERSHIRE?

WORCESTER SAUCE.

THAT'S WHAT I WOULD SAY IN MEXICO-- PASS ME THE WORCESTER.

OK?

THIS IS FUNNY.

IF YOU GO TO ANY MEXICAN HOME, I WOULD PUT MY HANDS ON FIRE THAT YOU WOULD FIND A BOTTLE OF WORCESTER SAUCE AND A BOTTLE OF MAGGI SAUCE.

THEY ARE NOT NATIVE TO MEXICO, OF COURSE, BUT THEY'VE REALLY BECOME INGRAINED IN OUR COOKING, AND BOTH SAUCES, THEY HAVE A DIFFERENT FEEL TO THEM, BUT THEY'RE BOTH CONSIDERED BY FOODIES THESE DAYS TO HAVE THAT FIFTH TASTE THAT THEY CALL THE UMAMI, WHICH JUST EMBODIES THE SENSE OF SAVORY-NESS, AND THEY'RE QUITE DIFFERENT.

THEY'RE BOTH FERMENTED SAUCES OF DIFFERENT THINGS.

THEY'RE BOTH SAUCES THAT ARE MEANT TO JUST BOLSTER UP THE FLAVOR, WHICH THEY REALLY DO.

SOME SALT.

AND SOME PEPPER.

OLIVE OIL.

AND THEN MY SHRIMP.

MUST BE COOL BY NOW.

AND THEY ARE LOOKING SUPER-DUPER PLUMP.

SO I'M JUST ADDING THEM IN HERE.

SUPER CHUNKY.

MMM!

JUST LOOK AT THIS.

I DON'T KNOW IF I CAN WAIT FOR DANNY.

IT'S JUST SUPER DELICIOUS, AND WHEN YOU GO TO THE BEACH, WHEN YOU GO TO ACAPULCO, AND I WENT WITH DANNY WHEN WE FIRST GOT MARRIED, THIS IS WHAT YOU EAT AT THE BEACH.

SO I'M GOING TO LET THIS COOL IN THE REFRIGERATOR.

IT REALLY DOES TASTE BETTER COLD, SO IT'S A GREAT EXCUSE TO MAKE IT AHEAD OF TIME.

SO I'M MAKING A FISH IN A STYLE THAT'S CALLED RODRIGO.

IT COMES FROM A RESTAURANT CALLED BELLINGHAUSEN, WHERE THEY HAVE HAD THIS FISH FOR DECADES AND DECADES AND DECADES.

IT'S ONE OF THOSE RESTAURANTS, THE DISHES NEVER CHANGE, AND THEY DON'T NEED TO.

SO I'M ADDING, LIKE, A HALF A CUP OF SCALLIONS.

SO I'M JUST CHOPPING SOME CILANTRO.

I LOVE CILANTRO, SO I'M ADDING A HALF A CUP OF CILANTRO IN HERE, AND THEN...

I TOLD YOU DANNY LOVES THE HEAT, SO I'M ADDING ANOTHER SERRANO CHILE.

HE WAS ALWAYS WILD ABOUT HEAT, ALWAYS WILD ABOUT SALSAS.

IN FACT, THE FIRST MEAL THAT I EVER COOKED FOR HIM, WHICH WAS A HORRIBLE DISASTER-- I MEAN, IT WAS A HORRIBLE DISASTER.

WE'D JUST GOT MARRIED, AND I HAD TAKEN DIRECTIONS FROM MY SISTERS ON HOW NOT TO MESS ANYTHING, AND ONE OF MY SISTERS SAID, "PATI, WHATEVER YOU DO, MAKE A GREEN SALSA.

WHATEVER YOU MESS UP, HE CAN JUST POUR THE SALSA ON TOP," BECAUSE YOU CAN NEVER MESS A SALSA.

THE MEAL WAS HORRIBLE, TERRIBLE, AWFUL, AND HE POURED THE SALSA ON TOP.

SO I'M ADDING 1/4 CUP FRESH-SQUEEZED LIME JUICE IN HERE.

AND THEN I'M ADDING THE MAGGI SAUCE, ANOTHER 1/4 CUP.

NOW, YOU MAY THINK THIS LOOKS LIKE A LOT OF VEGETABLES AND VERY LITTLE SAUCE.

IT'S NOT, BECAUSE AFTER IT SOAKS IN HERE FOR A LITTLE WHILE, IT JUST COMES TOGETHER, AND IT BECOMES, LIKE, A SUPER-SUPER-SUPER-CHUNKY SALSA.

SO I HAVE THE 1/4 CUP OF LIME JUICE, 1/4 CUP OF MAGGI SAUCE.

YOU DON'T FIND MAGGI SAUCE, YOU CAN USE SOY SAUCE.

AND THEN I'M ADDING OLIVE OIL, A LITTLE BIT OF SALT.

JUST MIXING IT UP.

THIS IS JUST GOING TO SIT HERE.

AND NOW I'M GOING TO COVER MY FISH.

JUST A LITTLE BIT OF SALT AND FRESHLY GROUND BLACK PEPPER.

SO THIS IS FLOUR, OK?

SO IT'S JUST A LIGHT COVER OF FLOUR.

SO I'M ADDING THE FISH IN HERE.

[SIZZLING] HEAR THE SOUND?

PERFECT, LIKE THE OIL IS SAYING, "I'M PERFECT.

I'M READY.

PUT THE FISH RIGHT IN HERE."

LIKE, 1/4 INCH OF OIL AT MEDIUM HEAT.

NOW, YOU WANT THE OIL TO BE READY, SO YOU CAN TEST IT BY JUST DIPPING THE CORNER OF THE FISH OR WHATEVER YOU'RE GOING TO COOK, AND IF THE OIL STARTS TO BUBBLE AROUND IT LIKE IT'S HAPPY, YOU KNOW, TO RECEIVE WHAT YOU'RE ADDING IN THERE, IT'S GOING TO EMBRACE THE FOOD, BUT YOU DON'T WANT IT TO BURN THE FOOD AND TO GO LIKE MAD, SO THIS, WHAT WE HAVE HERE, IS PERFECT.

YOU HAVE ACTIVE BUBBLES ALL AROUND, SO WHAT'S GOING TO HAPPEN IS THAT THE FISH IS GOING TO CRUST, AND IT'S GOING TO COOK, AND IT'S NOT GOING TO SOAK THAT MUCH OIL.

IF THE OIL WASN'T THAT HOT, THE FISH WOULD JUST BE SOAKING A LOT OF OIL.

YOU NEED JUST A COUPLE MINUTES, THE FISH, ON EACH SIDE.

I'M GOING TO PEEK IN HERE.

NEEDS A LITTLE MORE.

YOU SEE HOW THIS REALLY WASN'T THAT MUCH VEGETABLES AND LITTLE SAUCE, BECAUSE THE SCALLIONS AND THE CILANTRO WILL START WILTING IN THERE, WHICH IS WHAT YOU WANT.

I'M ADDING A LITTLE MORE MAGGI.

OK. LET'S SEE.

I CAN SEE THAT IT'S BROWN, BECAUSE I CAN SEE THE EDGES OF THE FISH.

BEAUTIFUL.

I'M USING A SPATULA, AND I'M ALSO USING MY TONGS BECAUSE WHEN YOU FLIP THE FISH, YOU DON'T WANT TO SPLATTER YOURSELF IN OIL.

YOU CAN USE ANY FISH.

I'M USING TILAPIA BECAUSE IT'S SOMETHING THAT YOU CAN FIND YEAR-ROUND AND IT'S SUPER AFFORDABLE, BUT YOU CAN USE ANY FISH YOU FIND-- FRESH, FROZEN, TILAPIA, RAW FISH.

ANYTHING THAT IS FIRM AND MILD-TASTING WILL WORK.

THESE FILLETS GO IN A WARM OVEN UNTIL IT'S TIME TO SERVE THEM.

WHENEVER I TRAVEL, THERE ARE CERTAIN MEALS I ALWAYS REMEMBER, AND THIS FISH TACO IN PATZCUARO IS ONE I HAVE TO SHARE WITH YOU.

HEY, GONZALO.

[SPEAKING SPANISH] [SPEAKING SPANISH] YES?

THANK YOU.

I'VE HEARD YOU MAKE THE MOST AMAZING CHARALES.

[SPEAKING SPANISH] [SPEAKING SPANISH] OK.

THE CHARALES, THEY SALT THEM, AND THEY PUT THEM TO DRY IN THE SUN?

[SPEAKING SPANISH] HOW DO YOU MAKE THEM?

WHAT DO YOU DO?

[SPEAKING SPANISH] [SPEAKING SPANISH] [SIZZLING] OOH...

I LOVE THAT SIZZLE.

MY MOUTH IS SO WATERING.

OK. MMM!

MMM!

[SPEAKING SPANISH] I LOVE THE TASTE.

I LOVE THE INTENSE FISHY FLAVOR.

AS DELICIOUS AS THAT TACO WAS, IT BECOMES EVEN MORE ENJOYABLE WHEN YOU EXPERIENCE THE TRADITIONAL METHOD USED TO CATCH THOSE LITTLE FISH.

THIS IS SOMETHING YOU ONLY SEE HERE, IN THIS LAKE-- THE FISHERMEN FROM MICHOACÁN WITH THE BUTTERFLY NETS.

I HAVE NEVER, EVER BEEN SO CLOSE TO THEM, AND I HAVE NEVER, EVER BEEN ON ANY OF THEIR BOATS.

I'M GOING TO INVITE MYSELF TO ONE OF THEM.

HOW ABOUT THAT?

HA HA HA!

OK. [SPEAKING SPANISH] [SPEAKING SPANISH] SUPER.

RICARDO, I'VE NEVER BEEN ON THESE BOATS.

FEELS SUPER STABLE AND STEADY.

[SPEAKING SPANISH] [SPEAKING SPANISH] OHH... AND THEN YOU PUSH IT ALL THE WAY DOWN?

[SPEAKING SPANISH] [SPEAKING SPANISH] CROSSING MY FINGERS.

CROSSING MY FINGERS FOR A FISH.

OH, MY GOSH!

THERE'S A LITTLE FISH!

RICARDO, I SEE ONE.

WAIT, 2.

3!

THEY'RE SO SHINY!

IT'S BEAUTIFUL!

THEY'RE, LIKE, TRANSPARENT ON TOP AND WHITE IN THE BOTTOM, AND THEY SHINE WITH THE SUN.

OK. [SPEAKING SPANISH] [SPEAKING SPANISH] 3 OR 4 KILOS?

WOW!

[SPEAKING SPANISH] [SPEAKING SPANISH] SO 4 GENERATIONS, 4 GENERATIONS.

[SPEAKING SPANISH] YOUR SON IS GOING TO LEARN.

SÍ.

[SPEAKING SPANISH] [SPEAKING SPANISH] YOU SEWED IT?

WOW.

IT LOOKS SO DELICATE, BUT AT THE SAME TIME, IT'S SO STRONG.

[SPEAKING SPANISH] [SPEAKING SPANISH] WHOA!

[SPEAKING SPANISH] A MEMORABLE MEAL IS ONE TO CHERISH, BUT A MAGICAL MORNING WITH THESE FISHERMEN... iGRACIAS!

THAT CAN'T BE BEAT.

RICARDO!

WE'RE MAKING A CHOCOLATE AND PECAN CAKE THAT IS FLOURLESS.

SO, THIS CAKE IS RIDICULOUS.

IT COMES FROM DANNY'S NANA.

IT IS RIDICULOUS.

I MEAN, NOT ONLY FOR HOW EASY IT IS TO MAKE, BUT HOW GOOD IT IS.

JUST ADDING A CUP OF PECANS IN THE BLENDER, AND I'M GOING TO GRIND THEM.

AND THEN I'M GOING TO ADD EVERYTHING ELSE IN HERE.

LET ME TELL YOU WHAT I HAVE.

6 OUNCES OF BITTERSWEET CHOCOLATE THAT'S MELTED WITH 1/4 CUP PLUS ONE TABLESPOON BUTTER, ALL MELTED TOGETHER IN THIS WATER BATH.

WHEN DANNY AND I MARRIED, I REALLY DIDN'T KNOW THERE WAS GOING TO BE MORE THAN ONE WOMAN WHO WAS GOING TO SAY YEA OR NAY ABOUT ME.

THERE WAS HIS MOM, OF COURSE, AND THEN HIS 3 SISTERS AND THEN HIS NANA.

SO, DANNY WAS RAISED, PRETTY MUCH LIKE ME, BY HIS NANA, BECAUSE HIS MOM WORKED FULL TIME.

ONE CUP OF SUGAR.

AND JOSE IS HER NAME, AND SHE'S THE ONE THAT MADE FOOD FOR DANNY, AND SO WHEN WE GOT MARRIED, SHE WAS VERY GENEROUS WITH ME BECAUSE SHE WANTED TO MAKE SURE THAT HER DANNY BOY WOULD EAT THE FOOD THAT HE LOVES, AND HE'S CRAZY ABOUT THIS CAKE.

ADD ONE TEASPOON OF VANILLA.

AND I'M CRACKING 6 EGGS.

I'M ADDING MY EGGS IN HERE.

SO JUST USE THIS TO PUSH EVERYTHING IN THERE.

IT MAY LOOK VERY LIQUIDY AND FUDGY.

THAT'S WHAT YOU WANT.

GOING TO GIVE IT ONE MORE GO.

SO EASY TO MAKE IT AHEAD OF TIME.

I MEAN, YOU CAN EAT IT LIKE A CHOCOLATE SOUP, IT'S SO GOOD.

DID YOU COUNT THE MINUTES?

BECAUSE I'VE BEEN COUNTING, LIKE, 2.

THIS IS SO MUCH FASTER THAN ANY BOX MIX YOU CAN GET, AND YOU'RE GOING TO SEE WHEN I CUT INTO IT, IT'S JUST SO MOIST, SO RICH, SO RIDICULOUS, AND IF YOU PUT IT IN FRONT OF DANNY, I PROMISE HE CUTS A SLICE AND THEN A SLICE AND THEN A SLICE, AND THEN IT'S GONE.

AND WAIT--WHEN IT GOES IN THE OVEN, IT CREATES... MMM.

SO GOOD.

WHEN YOU PUT IT IN THE OVEN, IT CREATES A CRUST ON TOP.

EVERYTHING IN THE BOTTOM IS SUPER MOIST, AND THEN THIS SUPER-CRISPY LAYER ON TOP.

SO I HAVE THE OVEN AT 350.

I'M GOING TO PUT IT IN THERE FOR ABOUT 30-35 MINUTES.

MY SHRIMP CEVICHE HAS BEEN COOLING IN THE REFRIGERATOR, SO NOW IT'S PERFECT.

MMM!

JUST LOOKING AT IT.

YOU CAN EAT IT WITH TORTILLA CHIPS OR THE SALTINE CRACKERS.

SO I'M JUST GOING TO PUT EVERYTHING IN HERE, AND AH!

YOU CAN JUST TASTE THE BEACH.

I'M TELLING YOU.

YOU FEEL LIKE YOU'RE ON THE BEACH.

SO EVERYTHING IN THERE, AND ALL THAT JUICE, AND THOSE SUPER-PLUMP, CRISP SHRIMP.

AND SMELLING THE SAUCE IS DRIVING ME CRAZY.

LET ME TRY ONE.

MMM!

AVOCADO.

I'M GOING TO MAKE SOME SLICES.

THERE GOES.

SO THERE'S THE SHRIMP COCKTAIL.

I'M GOING TO GET THE FISH THAT HAS BEEN WAITING FOR ME IN THE OVEN, AND IT STAYS NICE AND WARM AND CRISP.

ALL OF THESE PLATES REMIND ME OF MEXICO.

SO, YOU KNOW, THOSE SMALL PLATES WHERE I HAVE THE SHRIMP COCKTAIL COME FROM MICHOACÁN.

THIS ONE COMES FROM THE STATE OF MEXICO, AND DO YOU SEE ALL THE LITTLE FISH AROUND IT?

AND THEN I'M GOING TO SPOON A LOT OF THAT SAUCE.

AND THEN...

I HAVE SOME WHITE RICE.

AND THEN IT'S LIKE A SHARING PLATTER.

THERE GOES.

SO I'M ADDING A LITTLE BIT MORE SALSA.

MMM!

HEY.

HEY.

[SPEAKING SPANISH] OK.

I THINK HE LIKES ME.

[SPEAKING SPANISH] OK?

THIS IS FOR YOU.

[SPEAKING SPANISH] HA HA HA!

MMM!

MMM...

IT'S DELICIOUS.

EXACTLY THE WAY I LIKE IT.

MM!

YOU HAVE TO TRY THE SHRIMP COCKTAIL.

MMM!

THIS IS REALLY GOOD.

I PUT EVERYTHING IN IT.

MMM.

AND YOU DON'T KNOW WHAT I MADE FOR YOU, TOO.

KEEP ON EATING.

OH, IT'S LOOKING GORGEOUS, WITH ALL OF THESE WAVES.

SEE HOW IT'S ALL WAVY ALL OVER THE PLACE?

CONFECTIONER'S SUGAR ON TOP.

AND MY HUSBAND IS A VERY EASY HUSBAND TO PLEASE BECAUSE HE TAKES A 5-MINUTE CAKE.

CHECK OUT WHAT I MADE FOR DESSERT.

MMM!

THAT'S FOR YOU.

THIS IS FOR ME.

HA HA HA!

MMM!

THIS...

THIS IS REALLY GOOD.

IT REMINDS ME OF MEXICO.

SO, THAT OUTSIZED STATUE ON TOP OF THE JANITZIO ISLAND-- THAT IS MORELOS, A MAN WHO WAS BORN HERE IN MICHOACÁN, AND HE IS ONE OF THE BIGGEST HEROES OF MEXICO'S INDEPENDENCE.

IN FACT, BECAUSE OF HIM, MORELOS, IS THAT THE CAPITAL OF THE STATE IS CALLED MORELIA.

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 ♪ NESTLÉ LA LECHERA SWEETENED CONDENSED MILK.

MOM'S LOVE MAKES IT BETTER.

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

Goya Chick Peas, part of a healthy diet.