PATI: TONIGHT IS OUR LAST DINNER IN SAN MIGUEL DE ALLENDE, AND IT IS GOING TO BE A BEAUTIFUL ONE.

AND I'M GLAD WE SKIPPED LUNCH.

I'M MAKING A DINNER THAT IS FILLED WITH THOSE BRIGHT, BOLD FLAVORS THAT ARE QUINTESSENTIALLY MEXICO, BEGINNING WITH A CHERRY TOMATO AND RED WINE JAM... ALSO A CRISP BELL PEPPER, CUCUMBER, AND CHICKPEA SALAD AND CITRUS CHICKEN WITH CARROTS AND BABY POTATOES THAT IS BEYOND DELICIOUS, FINISHED OFF WITH A MEXICAN VANILLA CUSTARD CALLED JERICALLA.

SAYING FAREWELL NEVER TASTED SO GOOD.

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 TO BELIEVE IT.

PATI: IT'S OUR LAST NIGHT IN SAN MIGUEL, SO IT'S A LITTLE SAD, BUT WE'RE GOING TO CELEBRATE AND HAVE A LITTLE FAMILY PARTY.

SINCE DESSERT IS THE THING THAT'S GONNA TAKE THE LONGEST, I'M GONNA START WITH THAT FIRST.

I'M GONNA MAKE A JERICALLA, AND A JERICALLA IS LIKE A VERY SOFT VANILLA CUSTARD.

I'M GONNA START WITH 4 CUPS OF MILK, AND LOOK AT THIS ADORABLE, CUTE FROG.

I'M GONNA POUR IT INTO THE SAUCEPAN.

IT'S SET OVER MEDIUM-LOW HEAT.

AND I'M GONNA ADD 2 TEASPOONS OF VANILLA.

I'M GONNA WHISK IT A LITTLE.

AND I'M ADDING ONE STICK OF CANELA, WHICH IS THE TRUE OLD CEYLON CINNAMON.

THIS IS NOT LIKE THE CASSIA CINNAMON.

THE CANELA IS LIGHT-COLORED, VERY FRAGRANT-- VERY FRAGRANT-- AND IT IS VERY GENTLE AS YOU COOK IT, AND LOOK HOW IT BREAKS AND CRUMBLES.

YOU CANNOT DO THAT WITH THE OTHER KIND OF CINNAMON.

THAT'S HOW YOU KNOW YOU HAVE TRUE CINNAMON-- IF YOU CAN BREAK IT.

SO I'M PUTTING IT IN HERE.

I JUST WANT TO HEAT IT UNTIL IT STARTS SIMMERING JUST A LITTLE.

THEN I'M GONNA TURN IT OFF.

AND HERE I HAVE 8 EGG YOLKS, AND I'M GONNA GET 2 MORE.

THE JERICALLA IS A TRADITIONAL DESSERT FROM THE STATE OF JALISCO, WHICH IS VERY CLOSE TO WHERE WE ARE NOW.

SUPPOSEDLY THE NAME COMES FROM JÉRICA, A CITY IN SPAIN, BUT IT'S A DESSERT THAT IS ENTRENCHED IN MEXICO.

SO WHILE THIS IS COMING TO A SIMMER, I'M GONNA WHISK THE EGG YOLKS UNTIL THEY BECOME MORE RICH AND FROTHY.

SO RIGHT WHEN IT'S STARTING TO BUBBLE, LIKE RIGHT NOW, AROUND THE EDGES, BEFORE IT COMES TO BOIL, THAT'S WHEN I'M GOING TO STOP AND REMOVE IT FROM THE HEAT.

OK?

BUT I WILL STILL BE BUSY HERE.

I'M WHISKING THE EGG YOLKS, AND THEN I'M GOING TO ADD ONE WHOLE CAN OF SWEETENED CONDENSED MILK.

MY SON WOULD SAY THAT THE WHOLE CAN IS FOR HIS OWN JERICALLA OR HIS OWN SOUP BOWL.

I'M JUST GOING TO REMOVE THE CINNAMON STICKS FROM THE MILK, AND I CAN SMELL HOW THE CANELA HAS GIVEN SO MUCH FLAVOR TO THE MILK, BECAUSE IT SMELLS LIKE CANELA IN HERE.

SO I'M GONNA POUR THIS WARM MILK INTO THE EGG YOLKS, LITTLE BY LITTLE, TO GENTLY WARM UP THE YOLKS AND NOT COOK THEM.

THE JERICALLA, DIFFERENT FROM THE FLAN, IS COOKED UNTIL IT IS CREAMY AND JUST BEGINNING TO SET, SO IT'S LIKE A VERY CREAMY PUDDING, AND DIFFERENT FROM THE FLAN, IT DOESN'T HAVE CARAMEL IN THE BOTTOM OR ON TOP.

VERY SIMPLE DESSERT.

SO NOW I'M JUST GOING TO LADLE THIS MIX INTO THESE RAMEKINS, ALMOST ALL THE WAY TO THE TOP.

SAN MIGUEL IS A VERY SPECIAL PLACE FOR ME AND DANNY BECAUSE THIS IS WHERE HE PROPOSED.

WE WERE SITTING AT THIS RESTAURANT NEAR THE PAROCHIA, AND IT WAS VERY DARK, AND DANNY TOOK OUT SOMETHING, AND HE SCARED ME, AND WHATEVER HE WAS HOLDING ON HIS HAND FELL.

HE WAS LIKE FRANTIC LOOKING FOR IT, AND I WAS LIKE, "WHAT IS IT?"

AND HE SAID, "WELL, THAT WAS YOUR RING."

WE LOOKED FOR IT FOR AN HOUR, AND OF COURSE, AS WE WERE LOOKING FOR IT, I SAID, "YES, YES, YES, YES.

WE DON'T NEED TO FIND IT," BUT WE FOUND IT.

THIS PHOTO WAS TAKEN ON THAT TRIP, AND IT'S BEEN A WONDERFUL 18 YEARS EVER SINCE THEN.

AND NOW I'M GONNA MAKE A WATER BATH.

I HAVE HOT WATER HERE, AND IT NEEDS TO COME UP TO HALFWAY THROUGH THE HEIGHT OF THE RAMEKINS SO THAT THE JERICALLA WILL BAKE EVENLY AND SMOOTHLY, AND THEN I'M JUST STICKING THESE IN THE OVEN, WHICH IS AT 350, AND IT'S GONNA BE BETWEEN 30 AND 40 MINUTES.

YOU HAVE TO KEEP AN EYE ON IT.

WHAT YOU ARE LOOKING AT IS THE INSIDE OF A FARM.

THIS IS AGROPARK.

AGROPARK IS A HIGH-TECH CLUSTER OF GREENHOUSES WHERE THEY ARE GROWING FRUITS AND VEGETABLES IN ONE OF THE WORLD'S MOST MODERN ENVIRONMENTS.

AGROPARK IS IN THE MEXICAN STATE OF QUERETARO, NOT FAR FROM SAN MIGUEL DE ALLENDE.

YOUR HAIRNET.

NO!

I FEEL LIKE I'M IN FIFTH-GRADE SCIENCE AGAIN.

THE REASON WE'RE DOING ALL THIS IS TO AVOID INFECTION INSIDE.

IT'S LIKE A LABORATORY, LIKE A HOSPITAL.

PATI: OVER 420 ACRES DEDICATED TO THE CULTIVATION AND PRODUCTION OF A WIDE VARIETY OF FLOWERS AND VEGETABLES THAT ARE SHIPPED ALL OVER THE U.S. AND CANADA.

ELIAS, MAURICIO, AND BRIAN GAVE ME A FASCINATING TOUR OF THIS AMAZING FACILITY.

SO, THIS IS SO GIGANTIC AND BEAUTIFUL AND MODERN.

TELL ME ABOUT THIS.

MAN: THE ORIGINAL DREAM WAS TO BUILD UP A PARK WHICH WAS GOING TO BE THE BEST HIGH-TECH PARK IN AGRICULTURE IN MEXICO.

OK.

IT HAPPENS TO BE THE BEST NOW IN ALL LATIN AMERICA.

PATI: THE FIRST PART OF THE GROWING PROCESS IS GRAFTING THE YOUNG PLANTS TO A STRONG ROOTSTOCK.

WHAT IS SHE DOING?

IS SHE GOING TO CUT IT?

MAN: SHE TAKES ONE PLANT FROM THE ROOTSTOCK.

SHE MAKES AN INCISION IN THE PLANT IN A DIAGONAL.

THEN SHE TAKES A VARIETY.

SHE DOES THE SAME, AND THEN PUT IT TOGETHER IN ORDER SO THE PLANT CAN WELD AGAIN.

PATI: THE RESULT IS A KIND OF SUPERPLANT.

THE CHOSEN FRUIT VARIETY WILL NOW BE MORE DISEASE RESISTANT AND HAVE A LONGER, MORE PRODUCTIVE LIFESPAN.

THIS IS THE END PRODUCT OF THE NURSERY.

OH, I SEE WHERE THE GRAFT WAS.

MAN: FROM SEED TO THE PLANT, IT TAKES 7 WEEKS.

PATI: AFTER THE NEWLY FORMED PLANTS ARE STRONG ENOUGH, THEY ARE MOVED INTO THE GREENHOUSE, WHERE THEY WILL BEGIN TO FLOWER.

THESE FLOWERS ARE BEAUTIFUL.

ARE THE FLOWERS EDIBLE?

WE HAVEN'T TRIED THEM YET.

YOU HAVE TO TEACH US.

OK. HA HA!

WE'LL COME UP WITH SOMETHING.

MAN: THOSE FLOWERS ARE ACTUALLY POLLINATED BY BEES THAT WE INTRODUCE TO THE GREENHOUSE.

SO THEY'RE POLLINATED BY BEES THAT YOU BRING IN HERE?

MM-HMM.

I'VE NEVER HEARD THIS BEFORE.

I'VE NEVER HEARD THIS BEFORE.

WOW!

AND THE FOCUS OF THEIR TECHNOLOGY IS NOT ONLY USED FOR ADVANCED GROWING TECHNIQUES, BUT ALSO FOR SUSTAINABLE WATER MANAGEMENT.

WE IRRIGATE THE WATER THROUGH DRIP IRRIGATION.

YEAH?

AND THEN, WHEN THE BAG GETS SATURATED, IT DRIPS.

WE COLLECT THE EXTRA WATER.

WE PUT IT BACK IN A TANK.

WE TREAT IT AGAIN WITH UV SO WE CAN REUSE THE WATER.

AGAIN.

LIKE, HOW MANY PLANTS DO WE HAVE HERE?

40,000 PLANTS PER HECTARE.

YOU CAN HAVE UP TO 200,000 PLANTS IN A 5-HECTARE BLOCK.

WOW!

WE GROW DIFFERENT TYPES OF TOMATOES.

RIGHT NOW, WE HAVE SOME MINI CUKES, LONG ENGLISH CUKES.

JUST LIKE... [CRUNCH] [CRUNCH] MMM!

THAT'S GOOD?

IT'S CRUNCHY AND SWEET.

YES.

YEAH.

MMM!

AND THOSE LOOK SO INCREDIBLY RIPE.

COULD I TRY ONE?

YES.

PLEASE.

I CAN JUST GIVE IT A BITE?

YEAH.

MMM!

THE JUICIEST.

EVEN AFTER 40 WEEKS, THESE PLANTS ARE STILL PRODUCING INCREDIBLY DELICIOUS TOMATOES.

IF YOU LOOK AT THIS PLANT, THIS IS GETTING THE CROP 15 METERS AWAY FROM THE ORIGINAL ROOT.

IT WOULD BE REALLY HARD TO PICK TOMATOES 50 FEET IN THE AIR, SO, EVERY WEEK, THESE PLANTS ARE LOWERED AND THE STEMS WRAPPED AROUND THE TABLES, ALLOWING THE FRUIT TO BE HARVESTED AT HUMAN HEIGHT.

SO THOSE ARE THE TOMATOES THAT WE SAW BEING HARVESTED?

YES.

HOW MANY POUNDS OF THESE ARE GOING THROUGH HERE EVERY DAY?

WE CAN HARVEST 100 TONS PER DAY.

100 TONS PER DAY.

THESE ARE THE GRAPE TOMATOES.

GRAPE TOMATOES.

OK.

SO THIS IS FINAL STEP, THE END PART.

THIS IS THE WAY IT REACHES THE MARKET.

WE WILL SEE THEM IN MANY STORES IN AMERICA.

RIGHT.

GOOD?

MMM!

CAN YOU COOK SOMETHING WITH IT?

YOU BET I CAN!

GUYS, I'VE NEVER SEEN A PLACE LIKE THIS, AND I DIDN'T IMAGINE IT WOULD BE SOMETHING LIKE THIS.

I CAN SEE WHY YOU LOVE IT SO MUCH.

THANK YOU SO MUCH FOR YOUR TIME.

THANK YOU FOR COMING.

I'M TAKING THIS ONE HOME.

OK. HA HA HA!

WE'RE GONNA MAKE A CHERRY TOMATO AND RED WINE JAM.

SO I'M GONNA LEAVE THE CHERRY TOMATOES LIKE THIS-- WHOLE, OK?

THESE ARE ACTUALLY GRAPE TOMATOES, BUT IT'S SO EASY CALL ALL SMALL TOMATOES "CHERRY," AND YOU COULD USE EITHER, AND THEN I'M GOING TO ADD SPRING ONIONS HERE.

I'M JUST GONNA CUT THEM A LITTLE BIT SMALLER.

THEY WERE IN HALVES.

I'M GONNA CUT THEM INTO QUARTERS, LIKE CEBOLLITAS, LIKE WHEN WE EAT THE CEBOLLITAS WITH THE TACOS.

AND THEN... YOU KNOW, YOU ALSO WANT TO ADD THE STEMS.

THE WHITE OR LIGHT-GREEN PARTS-- THEY GO IN HERE, TOO.

THEN I'M GONNA ADD 1/4 CUP OF OLIVE OIL.

ADD SALT AND FRESHLY GROUND PEPPER TO TASTE.

THEN I'M JUST GONNA TOSS A LITTLE.

WE ARE JUST GOING TO PUT IT IN THE OVEN FOR ABOUT AN HOUR, AND IT'S GOING TO CONCENTRATE ALL THE FLAVORS OF THE TOMATOES.

IT'S GOING TO INTENSIFY THEM.

I'M GONNA PUT THEM IN THE OVEN THAT'S SET AT 350, BETWEEN 50 MINUTES AND AN HOUR.

MEXICO IS WELL KNOWN FOR ITS TEQUILA AND BEER, BUT WHAT ABOUT WINE?

MEXICO HAS A LONG HISTORY WITH WINE.

IN FACT, IT WAS THE ACT OF CUTTING DOWN VINEYARDS BY THE SPANISH THAT SPARKED THE MEXICAN REVOLUTION, WHICH BEGAN VERY NEAR WHERE I AM NOW, THE CUNA DE TIERRA WINERY.

JULIAN, WOW!

SO THIS IS THE TOWER?

THIS IS THE TOWER, AND THIS IS CUNA DE TIERRA, WHICH IS IN GUANAJUATO, IN DOLORES HIDALGO.

PATI: WHY IS IT NAMED CUNA?

BECAUSE, YOU KNOW, WE'RE SO CLOSE FROM DOLORES HIDALGO.

IT'S THE CUNA OF INDEPENDENCE.

IT IS!

RIGHT.

SO THE CRADLE OF MEXICO'S INDEPENDENCE.

WHY TIERRA?

WHY EARTH?

BECAUSE OBVIOUSLY, THE VINE COMES FROM THE EARTH, SO...

RIGHT.

HA HA!

SO, YOU KNOW...

SO CAN YOU SHOW ME SOME OF YOUR GRAPES AND THE DIFFERENT KINDS OF VARIETIES THAT YOU HAVE?

SURE.

OF COURSE.

YEAH?

WILL YOU SHARE SOME WINE?

YEAH.

YEAH!

TELL ME ABOUT THE KIND OF GRAPES THAT YOU HAVE.

WE HAVE 18 TYPES OF GRAPES.

18 TYPES OF GRAPES ALL AROUND HERE.

OK. YEAH, THE MOST IMPORTANT BEING TEMPRANILLO, CABERNET FRANC, MERLOT, SYRAH.

SO THIS IS, I WOULD SAY, THE FIRST OR THE SECOND STAGE.

OK. AND WHAT KIND OF GRAPES ARE THESE?

THESE ARE ACTUALLY TEMPRANILLO, MY FAVORITE.

THEY ARE MY FAVORITE, AND I HAD NEVER SEEN THEM LIKE THIS.

I'M REALLY CURIOUS TO KNOW WHAT OTHER PEOPLE THINK-- YOU KNOW, FROM OTHER NATIONALITIES.

OUR WINES ARE REALLY COMPLEX, BUT THEY'RE LIGHT, AND THEY'RE EASY TO TASTE.

SO, PEOPLE FROM AROUND THE WORLD HAVE BEEN TASTING OUR WINES, AND THEY'VE BEEN REALLY IMPRESSED.

I WANT TO TASTE SOME.

YEAH!

FIRST WE'RE GONNA TRY OUR SEMILLON, WHICH IS OUR ONLY WHITE WINE.

YOU KNOW, I AM NOT A BIG DRINKER.

LIKE, I FALL ASLEEP VERY EASILY.

HA HA!

BUT I LOVE A GREAT GLASS OF WINE.

I REALLY APPRECIATE IT, AND I'M TRYING TO LEARN.

HAVE A TASTE AND SEE WHAT YOU THINK.

MMM!

IT'S GOOD, RIGHT?

IT'S DELIGHTFUL!

AND IT'S DRY, BUT IT'S INCREDIBLY LIGHT.

IT FEELS LIKE I COULD DRINK IT LIKE WATER.

I'M REALLY HAPPY YOU LIKE THIS WINE.

LOVE IT.

LET'S TRY YOUR FAVORITE WINE, TEMPRANILLOS.

LET'S TRY--YEAH.

TORRE DE TIERRA WON THE SILVER AWARD BACCHUS IN SPAIN.

OH, WOW!

SO I'D BE HAPPY TO TRY IT.

WE DIDN'T CHEER YET.

iSALUD!

SALUD.

IS THERE ANYTHING SPECIFIC YOU SAY?

WE CAN INVENT SOMETHING.

WHAT DO YOU THINK?

¿POR LA TORRE?

POR LA TORRE.

MMM... GOOD?

WHAT A TREAT, JULIAN.

YEAH.

I'M REALLY GLAD YOU CAME.

THANK YOU SO MUCH.

POR LA TORRE.

POR LA TORRE.

COME LOOK AT THE CHERRY TOMATOES AND THE ONIONS.

THEY'RE CHARRED AND SUPER-MUSHY AND SO DELICIOUS-LOOKING.

BUT THIS IS NOT ALL THAT'S GONNA GO IN THE TOMATO JAM.

I'M GONNA GET THE PAN GOING.

SO I'M GONNA ADD 2 MORE TABLESPOONS OF OLIVE OIL, AND I'M GOING TO CHOP ONE CHILE DE ÁRBOL.

IT IS SPICY, BUT MORE THAN THE HEAT, IT HAS A LOT OF PERSONALITY.

IT IS VERY SMOKY, AND WHEN YOU CHOP IT, IT LIKES TO JUMP A LOT, SO I'M CHOPPING IT VERY SOFTLY.

AND YOU CAN FIND CHILE DE ÁRBOL EVERYWHERE THESE DAYS.

I'M ALSO GOING TO CHOP ONE GARLIC CLOVE.

AND NOW, THIS IS INFUSING THE OIL WITH ITS FLAVOR.

NOW I'M GOING TO ADD SOME SUGAR.

AND I'M GOING TO ADD SOME RED WINE VINEGAR, AND I'M GOING TO ADD SOME OF THAT RED WINE.

MEXICAN WINE IS FABULOUS-- TO DRINK AND TO COOK WITH.

NOW I'M GOING TO ADD CAPERS, AND I'M GOING TO ADD ALL OF MY CHERRY TOMATOES AND ONIONS THAT WE ROASTED IN THERE.

YOU KNOW, PEOPLE DON'T THINK ABOUT MEXICAN FOOD WITH WINE, BUT WINEMAKING IN MEXICO IS REALLY GETTING TO BE EXTRAORDINARY.

OK.

SO, NOW--SO WE HAVE THE TOMATOES.

WE HAVE THE SPRING ONIONS.

YOU CAN START THINKING OF THE FLAVORS, AND TO MAKE IT A LITTLE BIT MORE CRUNCHY AND CHUNKY, I'M GOING TO ADD PECANS.

IT IS GOING TO BE ONE CRAZY CHERRY TOMATO AND WINE JAM.

THIS IS ABOUT TO BE READY.

COME SEE, BECAUSE YOU HAVE ALL THOSE-- YOU KNOW YOU WANT TO EAT THESE.

YOU HAVE ALL THOSE PECANS IN THE SPRING ONIONS AND THE CHERRY TOMATOES, AND THE FLAVOR IS SO CONCENTRATED.

NOW IT'S STARTING TO WILT A LITTLE.

YOU CAN EAT THIS HOT, OR YOU CAN EAT IT COLD.

OF COURSE, YOU CAN KEEP IT COVERED IN THE REFRIGERATOR, AND YOU CAN MAKE SOME MEAN SANDWICHES WITH THIS.

OK.

I'M GONNA TURN THIS OFF, AND I'M JUST GONNA LET IT COOL, AND IT'S GONNA BE READY BY THE TIME I PLATE THE DINNER.

AND TONIGHT'S DINNER IS CITRUS CHICKEN WITH CARROTS AND BABY POTATOES.

IT'S LIKE A CHICKEN STEW WITH POTATOES AND CARROTS IN A DELICIOUS TOMATO AND CITRUS SAUCE, SO I'M GONNA GET STARTED BY ADDING OIL INTO THIS PAN, WHERE I'M GOING TO FIRST BROWN THE CHICKEN.

IT'S SET OVER MEDIUM-HIGH HEAT.

I'M GONNA SEASON MY CHICKEN WITH SALT AND PEPPER, AND I HAVE CHICKEN PIECES WITH THE BONE AND THE SKIN, SO THEY HAVE A LOT OF FLAVOR.

YOU WANT IT SKIN-SIDE DOWN.

YOU CAN DO IT IN BATCHES.

IF ALL THE PIECES WON'T FIT INTO YOUR PAN, YOU DON'T WANT TO OVERCROWD IT.

YOU WANT IT TO BROWN NICELY.

OK.

SO I'M GONNA ADD A LITTLE BIT MORE SALT AND PEPPER TO THE OTHER SIDE.

GONNA CHOP SOME GARLIC WHILE THESE BROWN.

YOU FLIP IT WHEN THE SKIN HAS CRISPED AND BROWNED.

[BELL RINGS] OH!

THE JERICALLA IS READY.

SO, YOU KNOW THAT THE JERICALLA IS READY WHEN THE TOP HAS, LIKE, A THICK SKIN, BUT IT'S NOT NECESSARILY CRISP OR BROWN.

IT'S JUST CREATED A THICK LAYER.

AND NOW I'M REMOVING THE CHICKEN BECAUSE I JUST WANTED TO BROWN IT ON BOTH SIDES.

I DIDN'T WANT IT TO FULLY COOK.

I'M GOING TO ADD INTO THE SAME OIL WHERE THE CHICKEN WAS COOKED 2 CUPS OF WHITE ONION, AND THEN I'M ADDING 4 GARLIC CLOVES THAT I ALREADY CHOPPED, AND WE'RE GONNA LET THAT SOFTEN AND BROWN, AND I'M GOING TO ADD SOME SPICES IN HERE.

I'M GONNA START WITH THE OREGANO... AND THYME AND MARJORAM.

I'VE MADE THIS CHICKEN FOR THE BOYS AT HOME, AND THEY LOVE IT.

IT HAS A LOT OF FLAVOR.

YOU'LL SEE WHEN IT'S FINISHED.

I'M GONNA ADD SOME CHILE CHIPOTLE POWDER, AND I'M ADDING A LITTLE BIT OF CINNAMON, TOO.

I KNOW YOU ARE INTRIGUED BY THE COMBINATION OF FLAVOR.

AND THEN I'M GONNA LET THIS COOK A LITTLE MORE, AND MEANWHILE, I'M GOING TO CHOP SOME ROMA TOMATOES.

I PICK THEM REALLY RIPE, AND THEN YOU JUST PUT THEM UNDER THE BROILER FOR ABOUT 10 MINUTES TO CHAR THEM, ROAST THEM.

WE'RE GOING TO USE THE ENTIRE TOMATO, AND I'M JUST CHOPPING IT.

AND AS I CHOP IT, I CAN SMELL THOSE SPICES COOKING.

IT REALLY MAKES A DIFFERENCE FOR THIS DISH IF YOU LET THE SPICES COOK WITH THE ONION AND THE GARLIC IN THAT LITTLE BIT OF OIL.

SO I'M ADDING ALL OF IT AND THE SKIN THAT'S BEEN CHARRED AND ALL OF THE JUICES THAT THE TOMATOES LET OUT, AND THEN I'M GOING TO ADD ORANGE JUICE.

I THINK CITRUS GIVES DISHES A LOT OF POWER THAT PEOPLE DON'T EXPECT.

SO I HAVE THE ORANGE JUICE IN THERE, AND THEN I'M GOING TO SQUEEZE THE JUICE OF A LIME.

NOW.

MY CHICKEN HAS A LITTLE BIT OF SALT, BUT I'M GOING TO ADD A LITTLE BIT MORE SALT IN HERE.

AND THEN I'M GONNA PUT THE CHICKEN BACK IN HERE.

I'M ADDING SOME CARROTS IN HERE AND SOME BABY POTATOES IN HERE.

I LOVE IT WHEN INGREDIENTS COME ALREADY IN BITE SIZE.

SPOON SOME OF THE SAUCE ON TOP.

AND NOW, THE LAST STEP IS... GONNA COVER IT OVER LOW HEAT FOR ABOUT 45-50 MINUTES, AND IT'S READY.

I'VE GOT MY FRESH HERBS, OREGANO AND MINT, SO I'M GONNA MAKE A BELL PEPPER, CUCUMBER, AND CHICKPEA SALAD.

SO, I'M STARTING WITH A COUPLE LIMES-- WELL, MORE THAN A COUPLE LIMES-- AND I'M GONNA GET ABOUT 1/4 CUP OF JUICE.

THAT'S ABOUT 1/4 CUP.

SO I HAVE THE LIME JUICE, AND I'M GOING TO ADD WINE VINEGAR IN HERE, 1/4 CUP OF OLIVE OIL, AND 1/4 CUP OF VEGETABLE OIL.

HERE, I'M USING SAFFLOWER OIL.

NOW I'M GONNA ADD SOME SALT AND PEPPER.

AND THEN I'M GOING TO CHOP THESE HERBS-- OREGANO AND MINT.

I'M GONNA THROW THE CHICKPEAS IN HERE.

IF YOU CAN THROW THE CHICKPEAS IN HERE AND LET THEM MARINATE FOR A LITTLE WHILE, IT COMES TOGETHER MUCH MORE EASILY.

I HAVE SOME RED ONION AND THEN A CHOPPED JALAPEÑO.

I'M ADDING ALL THE RED BELL PEPPERS.

WE HAVE RED.

WE HAVE GREEN.

WE HAVE ORANGE.

WE HAVE YELLOW.

IT'S INCREDIBLY COLORFUL, REALLY FESTIVE.

JUST GONNA ADD ONE BIG CUCUMBER.

I'M JUST GONNA SLICE IT IN HALF.

IT'S SO FRESH, AND IT IS VERY SWEET.

MMM!

I THINK YOU GET A DIFFERENT APPRECIATION OF INGREDIENTS AFTER YOU SEE HOW THEY ARE PLANTED AND HARVESTED.

LET ME SEE.

MMM!

PERFECT.

SALAD IS DONE, AND I BET YOU THE CHICKEN IS DONE.

LET ME TAKE A PEEK.

OOH!

IT'S READY.

TIME TO HAVE A PARTY.

[PATI SPEAKING SPANISH] CHICKEN... CAN YOU MAKE ME ONE OF THOSE?

GRACIAS.

YOU KNOW WHERE WE RODE BY TODAY?

YOU'RE NOT GONNA BELIEVE IT.

LA PUERTECITA BOUTIQUE HOTEL.

THAT IS THE HOTEL WHERE I PROPOSED TO YOUR MOM.

THAT'S COOL.

PATI, VOICEOVER: SAN MIGUEL HAS ALWAYS BEEN A SPECIAL PLACE FOR DANNY AND ME.

I HAD SUCH A GREAT TIME, GUYS.

AND THIS WEEK HAS BEEN EXTRA SPECIAL, HAVING THE BOYS HERE TO MAKE NEW MEMORIES.

MMM!

THIS CHICKEN IS AMAZING.

IT IS DELICIOUS, AND I'M GLAD WE SKIPPED LUNCH.

PATI, VOICEOVER: AND ISN'T IT ALWAYS THE CASE THAT A GOOD MEAL IS WHAT MAKES THESE MOMENTS LAST?

CHEERS.

TO FUN TIMES IN SAN MIGUEL.

SALUD.

iSALUD!

MALE ANNOUNCER: FOR RECIPES AND INFORMATION, GO TO PATISMEXICANTABLE.COM.

"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.