[MARIACHI BAND PLAYING] I MEAN, WHY CAN'T I STAY AWAY FROM MEXICO?

JUST LOOK AT THESE.

YOU HAVE THE TREES, THE FLOWERS, THE MUSIC.

THERE, YOU SEE PEOPLE KISSING EVERYWHERE.

LOOK AT THIS DANCE.

COME, COME.

THIS IS THE DANZA DE LOS VIEJITOS, THE OLD MAN DANCE.

AND IT'S THE CUTEST, MOST CHARMING THING.

THESE ARE LIKE REALLY YOUNG KIDS, THEY'RE ALMOST LIKE TEENAGERS.

AND THEY'RE WEARING THESE MASKS OF OLD MEN, AND THEY'RE ALL HUNCHED DOWN WITH THEIR PRETEND CANES.

THIS IS REALLY FAMOUS HERE IN MICHOACÁN.

SO THIS DANCE, NOT ONLY DOES IT SIGNIFY THE STRENGTH AND THE HAPPINESS, BUT IT HAS A HISTORIC SIGNIFICANCE.

BECAUSE THEY'RE SHOWING THAT INSIDE OF EVERYBODY IN MEXICO, THERE IS AN INDIGENOUS, HAPPY, STRONG SOUL.

YOU SEE BECAUSE OF ALL OF THESE, THE ENERGY, THE WARMTH, THE COLORS, THE EMOTION THAT YOU FEEL AROUND HERE, THAT I LOVE MEXICO.

ON THIS EPISODE OF "PATI'S MEXICAN TABLE," I'M COMBINING MY LOVE OF MEXICO WITH THREE OF MY FAVORITE AMERICAN RECIPES.

FIRST UP, AN INCREDIBLY CREAMY MEXICAN MAC AND CHEESE.

LOOK AT THIS.

HOW CHEESY THIS IS.

THEN, CHICKEN WINGS DRENCHED IN A SICKY AGAVE SAUCE.

YOU'VE NEVER HAD CHICKEN WINGS LIKE THIS BEFORE, I PROMISE.

AND FOR DESSERT, A RICH AND MOIST BROWNIE WITH CRISPY CARAMELIZED PECANS.

SO JOIN ME FOR THREE AMERICAN CLASSICS THE ONLY WAY I KNOW HOW, WITH A MEXICAN FLAIR.

IN A WORD, MMM.

[MAN SINGING IN SPANISH] "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY... 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 ♪ Female announcer: 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.

ICA, TASTE OF MEXICO.

YOU KNOW, SO MUCH HAS BEEN SAID ABOUT WHAT AMERICANS DO WITH OUR MEXICAN FOOD.

TODAY, I'M GOING TO SHOW YOU WHAT A MEXICAN DOES TO SOME OF YOUR AMERICAN CLASSICS.

WE'RE STARTING WITH ONE OF MY FAVORITES-- ALITA DE POLLO, CHICKEN WINGS.

I'M MAKING A MARINADE.

TWO CUPS OF BUTTERMILK.

THEN I'M GOING TO ZEST AN ORANGE AND SQUEEZE ABOUT A QUARTER CUP OF JUICE.

THE FUNNY THING ABOUT CHICKEN WINGS IN MEXICO IS THAT THEY HAVEN'T BEEN TRANSFORMED AT ALL.

YOU CAN EAT ALL SORTS OF VERSIONS OF HAMBURGERS AND HOT DOGS AND PASTA THAT HAVE BEEN MEXICANIZED, BUT THE CHICKEN WINGS, IF YOU EAT THEM THERE, THEY'RE JUST THE SAME AS IF YOU EAT THEM HERE.

NOW, HERE IS A MEXICAN IN MY MEXICAN-AMERICAN KITCHEN, AND I JUST HAVE TO MEXICANIZE THEM.

WHAT'S GOING IN HERE?

TWO KINDS OF TENDERIZERS-- THE BUTTERMILK AND THE ORANGE.

NOT ONLY WILL THIS TENDERIZE THE MEAT, BUT IT'S GOING TO GIVE IT SUCH A BEAUTIFUL FLAVOR, BECAUSE THE ORANGE HAS THOSE CITRUS-Y, ACIDIC NOTES, BUT THEN THE BUTTERMILK IS SO TANGY IN SUCH A GOOD WAY.

I'M GOING TO ADD THREE GARLIC CLOVES.

AND THEN I'M GOING TO HAVE CHIPOTLE CHILES IN ADOBO SAUCE.

THE CHIPOTLE CHILES IN ADOBO ARE OUTRAGEOUS HOW GOOD THEY ARE.

SO I'M ADDING A COUPLE TABLESPOONS OF THE SAUCE, AND YOU CAN BUY CHIPOTLE CHILIES IN ADOBO ALMOST EVERYWHERE THESE DAYS.

HERE'S MY MARINADE.

ALL ITS MISSING IS SALT AND PEPPER.

SO I'M ADDING A TABLESPOON OF SALT.

YOU CAN USE KOSHER SALT, SEA SALT; I LOVE THE SALT FROM THE STATE OF COLIMA.

SUPER FLAKY AND LIGHT AND DELICIOUS.

AND THEN I'M ADDING A TEASPOON OF BROWN BLACK PEPPER.

LET'S MIX THIS UP AGAIN.

MY BOYS HAVE TRIED THESE WINGS.

THEY LOVE 'EM.

AND THEN YOU KNOW WHAT IS ANOTHER GREAT THING ABOUT THIS RECIPE?

THE WINGS ARE FRIED.

SO WE HAVE THE BUTTERMILK THAT'S TANGY, THE CITRUS FLAVOR, THE CHIPOTLES IN ADOBO THAT YOU HAVE TO LOVE.

YOU CAN MARINATE THEM AT ROOM TEMPERATURE FOR A HALF AN HOUR.

IT'S FINE OUTSIDE OF THE REFRIGERATOR.

THE CHICKEN WILL ABSORB THE FLAVORS MUCH MORE.

IF YOU'RE GOING TO MARINATE THEM MORE THAN HALF AN HOUR, COVER THEM AND PUT THEM IN THE FRIDGE.

YOU'VE NEVER HAD CHICKEN WINGS LIKE THIS BEFORE, I PROMISE.

WHILE THE WINGS ARE MARINATING, LET'S GET STARTED WITH THE OH-SO VERY CHEESY MEXICAN MAC AND CHEESE.

FIRST, LET ME ADD SOME SALT IN THE WATER.

IT'S BEEN BOILING.

I'M GOING TO USE SOME ELBOW-SHAPED PASTA.

OK, NOW WE'RE GOING TO COOK THE PASTA FOR ABOUT EIGHT MINUTES.

I'M GOING TO PUT THE TIMER, 'CAUSE WE DON'T WANT IT SUPER MUSHY.

I WANT IT JUST AL DENTE.

YOU WANT ME TO TELL YOU WHERE I GOT THE IDEA FOR THIS MAC AND CHEESE MEXICANO?

I MAKE THIS REALLY YUMMY POBLANO CHILI SAUCE THAT I USE ON SO MANY THINGS.

I MADE THAT SAUCE SUPER CHEESY, ADDED SOME VEGETABLES, DROPPED IN SOME PASTA.

YOU HAVE MAC AND CHEESE MEXICANO AND IT IS SO GOOD.

LET ME TELL YOU HOW IT GOES.

I'M STARTING WITH THREE POBLANO CHILIES.

I'M JUST GOING TO PUT THE CHILIES IN HERE.

AND THEN I'M GOING TO PUREE THEM WITH MILK.

CHILIES WILL LOVE THE COMPANY OF MILK BECAUSE THEY TAME EACH OTHER.

I'M GOING TO USE THREE CUPS OF MILK.

[DING] AH, THERE'S THE PASTA.

LET ME JUST GET THE PASTA OUT.

JUST GOING TO WAIT FOR ME FOR A SECOND.

I'M GOING TO PUREE THESE UNTIL COMPLETELY SMOOTH.

OK. AND NOW I'M GOING TO STRAIN IT.

BUT I'M GOING TO SHOW YOU WHERE I'M GOING TO USE IT.

IN HERE, I HAVE A MEDIUM SAUCE PAN, AND I'M JUST GOING TO MAKE THE BASE OF THE ROUX.

I'M GOING TO PUT IN HERE FOUR TABLESPOONS OF BUTTER, THREE, AND ABOUT FOUR.

I'M GOING TO ADD SIX TABLESPOONS OF FLOUR.

AND WHAT YOU WANT IN THE ROUX IS YOU WANT TO COOK THE BUTTER AND THE FLOUR TOGETHER.

IT'S GOING TO LOOK PASTY.

BUT THAT'S WHAT YOU WANT.

THE DARKER YOU GO, THE DEEPER AND MORE TOASTED AND A LITTLE BIT MORE BITTER THE FLAVOR WILL BE, SO I WANT THESE TO BE LIGHT BROWN.

AND YOU SHOULD STOP WHEN IT SMELLS LIKE COOKED DOUGH.

I'M GOING TO STRAIN THIS POBLANO.

I'M STRAINING IT SO THAT I WILL HAVE A SUPER SMOOTH AND CREAMY SAUCE FOR THE MAC AND CHEESE.

I KNOW MY BOYS LIKE THE MAC AND CHEESE SUPER CREAMY AND SMOOTH.

OH, LOOK AT THE ROUX.

LOOK AT THE ROUX.

IT'S BUBBLING.

NOW I'M GOING TO POUR THE SAUCE.

WHAT YOU WANT TO DO IS YOU WANT TO MIX THE SAUCE WITH THE ROUX AS YOU GO.

COME AND SEE HOW IT'S THICKENING THE SAUCE.

AND YOU SEE THE COLOR, IT'S LIKE A MINT COLOR.

A WHISK SOMETIMES IS MORE EFFECTIVE.

AND I'M JUST GOING TO LEAVE IT OVER LOW HEAT.

GOING TO ADD SOME SALT AND PEPPER.

OK, NOW I'M GOING TO LET THESE THICKEN FOR LIKE FIVE OR SIX MINUTES.

AND I'M GOING TO START MY VEGETABLES.

COUPLE TABLESPOONS OLIVE OIL IN HERE, SO IT'LL START HEATING UP.

ONE CUP WHITE CHOPPED ONION.

THIS SAUCE LOOKS VERY READY.

YOU CAN SEE HOW IT THICKENED.

NOW WE'RE GOING TO MAKE IT SUPER CHEESY.

I'M ADDING THREE CUPS OF MONTEREY JACK.

AND I'M GOING TO ADD LIKE ONE CUP OF PARMESAN CHEESE.

LET ME MIX THAT.

AND IT'S JUST GOING TO MELT.

OK.

I'M GOING TO SLICE THIS CORN.

I'M ADDING THE CORN IN THERE BECAUSE I LIKE IT WHEN YOU SORT OF BROWN OR CHAR THE OUTSIDE OF THE CORN KERNELS.

I THINK IT GIVES IT A REALLY NICE TEXTURE.

ZUCCHINI, CORN AND POBLANA CHILIES ARE A REALLY FAMOUS TRIO IN MEXICAN COOKING.

AND I THINK IT'S BECAUSE IT IS A TRIO THAT WORKS.

YOU HAVE THAT MILD HEAT AND EXUBERANCE FROM THE CHILIES, THAT NICE CRUNCH AND SWEETNESS FROM THE CORN, AND THE FRAGRANCE AND VERY DELICATE TASTE OF THE ZUCCHINI.

IT WORKS.

BUT THE ZUCCHINI CANNOT BE MUSHY, OK, SO I'M ADDING IT IN THE END.

NOW I'M GOING TO PUT THAT PASTA, I'M JUST GOING TO TOSS THAT IN HERE.

AND THEN, ALL THIS CHEESY SAUCE.

SEE HOW CHEESY THAT IS?

CRAZY CHEESY!

OK, HERE IT GOES.

OK, HOW PRETTY DOES THAT LOOK?

COME LOOK AT THIS.

HOW CHEESY THIS IS.

CHEESY, THE GOOD KIND OF CHEESY, RIGHT?

ONE THING THAT WOULD MAKE THIS EVEN BETTER--BACON.

I'M JUST GOING TO CHOP THESE PIECES.

BACON.

THIS HERE IS LIKE LITTLE BACON FOR MY BOYS.

THEY'RE CRAZY FOR BACON.

IT'S GOING TO GET EVEN BETTER, 'CAUSE YOU KNOW WHAT WE'RE GOING TO DO, WE'RE GOING TO MAKE IT GRATIN.

IN MEXICO, WE SAY IT'S GRATINADO, OK?

SO MORE CHEESE ON TOP.

SO IT'S GOING TO BE SUPER CHEESY, IN THE MIDDLE, IN THE BOTTOM, IN BETWEEN, AND THEN SUPER CHEESY ON TOP.

ADDING A LITTLE BIT MORE PARMESAN.

WAIT UNTIL WE CUT INTO THIS, 'CAUSE YOU KNOW WHAT'S GOING TO HAPPEN?

IT'S GOING TO MELT ALL OVER THE TOP, AND THEN THE SIDES AND THE BOTTOM ARE GOING TO BAKE IN THERE, TOO.

SO THEY'RE GOING TO CREATE KIND OF A CRUST.

SO IT'S GOING TO BE LIKE A MAC AND CHEESE MEXICANO CAKE.

I'M PUTTING IT IN THE OVEN AT 400 FOR ABOUT 20 MINUTES.

SO TODAY WE'RE MAKING ALL OF THESE AMERICAN DISHES WITH MEXICAN TWISTS.

ONE OF THE DISHES THAT I'M MOST EMOTIONAL ABOUT 'CAUSE I USED TO EAT THEM SO MUCH ARE MEXICAN STYLE HOT DOGS.

AND I RECENTLY HAD THE CHANCE TO TRY ONE IN THE CITY OF MORELIA THAT YOU HAVE TO SEE TO BELIEVE.

RICHARD, COMO ESTA [INDISTINCT]?

SOME MEXICANS COMPLAIN ABOUT WHAT AMERICANS DO TO OUR FOOD.

LET ME SHOW YOU WHAT MEXICANS DO TO YOUR FOOD.

AMAZING THINGS.

SO HE'S GOING TO SHOW ME HOW HE MAKES HIS SPECIAL HOT DOGS.

THAT'S A TURKEY SAUSAGE, AND THEN HE WRAPPED IT WITH BACON.

TWO STRIPS OF BACON.

HE'S CUTTING THE SAUSAGE IN HALF!

HE'S PUTTING THE CHEESE...

INSIDE OF THE SAUSAGE.

OUTRAGEOUS, GUYS.

[SPEAKING SPANISH] HE'S KILLING ME ALREADY.

OH!

HE FLIPPED IT, SO NOW IT'S REALLY GOING TO BE MELTY.

[SPEAKING SPANISH] GUYS, I WANT TO GO JUMP IN WITH HIM.

OK. [SPEAKING SPANISH] MMM.

OK.

THIS IS NOT MAYO, GUYS.

IT'S MEXICAN CREAM.

[SPEAKING SPANISH] THIS IS A MEXICAN STYLE HOT DOG.

HE'S JUST SAID TO EAT IT LIKE A TACO.

RICHARD.

IT'S INCREDIBLE.

LOOK AT THE MELTED CHEESE.

THIS IS HOW I WANT TO EAT MY HOT DOG.

THAT MAC AND CHEESE CASSEROLE?

COME SEE THIS BEAUTIFUL, GORGEOUS, AH, STUNNING THING.

I'M GOING TO LET IT COOL HERE A LITTLE.

THE BOYS ARE GOING TO GO CRAZY WITH THIS.

AND THE CHICKEN WINGS HAVE BEEN MARINATING.

SO NOW I'M GOING TO PLACE ALL THESE CHICKEN WINGS ON THIS COOLING RACK THAT I SET ON TOP OF A BAKING SHEET.

AND I DID THESE SO THAT THE AIR CAN CIRCULATE IN THE OVEN ON TOP, BELOW, ON THE SIDES, AND EVERYWHERE AROUND THESE CHICKEN WINGS SO THEY WILL BE SUPER CRISPY.

THEY GO IN THE OVEN FOR 20 MINUTES AT 450 DEGREES.

AND NOW I'M GOING TO MAKE THIS HOT SAUCE.

I'M GOING TO ADD THREE TABLESPOONS OF OLIVE OIL, AND... A QUARTER CUP AGAVE SYRUP, BUT YOU CAN USE MAPLE SYRUP, YOU CAN USE HONEY, YOU CAN USE SIMPLE SYRUP, ANYTHING SWEET YOU WANT TO USE.

TWO TABLESPOONS OF CHIPOTLE IN ADOBO SAUCE.

ONE TEASPOON OF TABASCO SAUCE, 'CAUSE I'M GOING TO GET THAT HEAT THAT YOU GUYS GET IN YOUR CHICKEN WINGS.

AND THEN I'M GOING TO ADD A QUARTER TEASPOON SALT.

AND I'M GOING TO ADD JUST ONE GARLIC CLOVE.

GOING TO STIR THAT UP.

IT'S GOING TO BE SO STICKY AND SO GOOEY ON THOSE CRISPY CHICKEN WINGS.

AND THEN I HAVE A DIPPING CRÈME SAUCE.

I HAVE ONE CUP OF MEXICAN CRÈME, WHICH IS TANGY AND A LITTLE BIT SALTY AND THICK.

I'M GOING TO ADD A HALF A CUP OF QUESO FRESCO.

MIX IN THIS.

AND IT'S GOING TO MAKE IT BETTER BECAUSE IT'S GOING TO GET TANGIER.

BECAUSE I'M GOING TO ADD ABOUT THREE TABLESPOONS OF FRESH, SQUEEZED LIME JUICE.

YOU NEED TO FIND JUICY LIMES.

I LIKE MEXICAN LIMES 'CAUSE THEY'RE THIN-SKINNED AND SUPER PULPY AND SUPER JUICY.

SO LET'S MIX THAT UP.

MIX IN THAT, AND THEN I'M ADDING CHIVES.

GUESS FROM WHERE, FROM MY BACKYARD.

IT TASTES SO DIFFERENT WHEN YOU JUST PICK THEM FRESH AND CHOP THEM.

YOU CAN GROW THEM, TOO.

YOU CAN DO IT OUTSIDE OR ON THE WINDOWSILL LIKE IN THE LITTLE POT.

THAT'S SO MUCH MORE FLAVOR.

AND THERE'S LOW MAINTENANCE.

AND THEN I'M GOING TO ADD SOME CILANTRO.

ABOUT TWO TABLESPOONS OF THIS.

I'M MIXING THAT.

LET ME TASTE THIS SAUCE.

MMM!

MMM, MMM, MMM!

SO GOOD!

THE MAC AND CHEESE HAS BEEN COOLING LONG ENOUGH.

I'M SO READY TO DIG IN.

JUST LOOK AT THAT!

SO BEAUTIFUL.

I'M CUTTING INTO THIS.

I FEEL HOW CHEESY AND CREAMY IT IS.

JUST LOOK AROUND THE EDGES.

COME SEE.

YOU'RE GOING TO DIE WHEN YOU SEE THIS.

THERE'S A CRUST ON THE EDGES AND THERE'S A CRUST IN THE BOTTOM.

LOOK AT THAT.

THIS IS ONE OF THOSE THINGS THAT YOU CAN EAT RIGHT OUT OF THE OVEN LIKE NOW, THEN YOU CAN ALSO REHEAT IT.

HOW GOOD IS THAT?

WHAT I TRY HAS TO HAVE BACON, SO.

MMM.

MMM.

IT'S BEEN 20 MINUTES.

I NEED TO TAKE OUT MY WINGS AND FLIP THEM.

COME AND HEAR.

THEY'RE CRACKLING.

SO YOU SEE, NO FRYING, AND SO CRISPY.

NOW I WANT THEM DOUBLY, TRIPLY CRISPY.

NOW BACK INTO THE OVEN FOR 15 MINUTES TO BROWN THE OTHER SIDE.

WE ARE MAKING SOME EXTREME BROWNIES.

AND I CAME UP WITH THIS RECIPE WITH THE HELP OF MY LITTLE SON SAMMY.

I SAID, "SAMMY, HELP ME COME UP WITH SOME WILD, EXTREME, CRAZY BROWNIES."

AND HE SAID, "THAT'S A GREAT IDEA, MA, TELL ME THE THINGS YOU LOVE THE BEST."

AND I SAID, I LOVE CARAMELIZED PECANS.

IN MEXICO, WE CALL THEM [INDISTINCT].

SO FIRST THINGS FIRST, THE CARAMELIZED PECANS.

I'M ADDING ONE CUP OF SUGAR.

I HAVE TWO CUPS PECANS.

I HAVE... A TEASPOON OF VANILLA EXTRACT.

AND I HAVE A QUARTER CUP WATER.

NOW, I'M GOING TO MIX IT UP TO ENTIRELY COVER THE PECANS.

SO I HAVE THIS OVER MEDIUM HEAT.

I HAVE TO KEEP AN EYE ON IT, 'CAUSE JUST LIKE CARAMEL, CARAMELIZED PECANS DEMAND YOUR ATTENTION.

I HAVE FIVE OUNCES OF UNSWEETENED CHOCOLATE.

I'M ADDING THE CHOCOLATE IN HERE.

THEN I HAVE A HALF A POUND OF BUTTER... OK, LOOK IT.

THE CARAMEL IS BUBBLING.

IT HAS MELTED INTO SYRUP CONSISTENCY.

WHILE THESE KEEPS ON CARAMELIZING, I'M GOING TO ADD IN HERE COFFEE AND COFFEE TEQUILA.

SO IT'S GOING TO MIX WITH THE MELTED CHOCOLATE AND THE BUTTER.

OK.

SO THIS IS WHAT I WAS TELLING YOU ABOUT.

AFTER THE SUGAR TURNS INTO SYRUP, THEN THIS THING HAPPENS.

LOOK HOW CRAZY THIS IS.

IT LOOKS GRAINY LIKE SAND, AND IT JUST DOESN'T LOOK RIGHT.

AND YOU THINK YOU'VE TOTALLY MESSED UP.

WELL, YOU DIDN'T.

YOU HAVE TO KEEP ON GOING.

METAPHOR FOR LIFE.

DON'T GIVE UP.

BUT WHAT HAPPENS NOW IS THAT THE SUGAR IS ENTIRELY COVERING THE PECANS, AND IT'S GOING IN ALL OF THOSE CRACKS IN THERE, AND NOW LOWER THE HEAT AND LET ALL THAT SUGAR THAT HAS NOW STUBBORNLY COVERED THE PECAN, CARAMELIZE.

LET'S MOVE ON TO THE BROWNIE BATTER.

STARTING WITH FOUR EGGS.

SO I'M ADDING THE EGGS.

OK.

GOING TO BEAT THEM A LITTLE.

I'M GOING TO ADD THREE TABLESPOONS OF SOUR CREAM.

THIS IS GOING TO MAKE THOSE BROWNIES SO MOIST.

GOING TO MIX A LITTLE MORE.

NOW I'M DUMPING IN ONE CUP OF ALL PURPOSE FLOUR THAT'S BEEN MIXED WITH ONE TEASPOON OF SALT AND ONE TEASPOON OF BAKING POWDER.

SO I HAVE THE MELTED CHOCOLATE, SO I'M GOING TO ADD ONE AND A HALF CUPS SUGAR.

AND I'M GOING TO STIR THESE UP.

GOOEY IS GOOD.

FOR BROWNIES, BETTER.

SO THIS IS MIXED.

MY PECANS LOOK READY.

AND WHAT YOU WANT TO DO IS YOU WANT TO SEPARATE THEM FAST, OK. 'CAUSE IF NOT, THEY'RE GOING TO CLUMP TOGETHER AS IF THEY WERE A PECAN BARK.

YES, SEE, YOU HAVE TO BE SUPER, SUPER, SUPER FAST.

SO I'M JUST ADDING ALL THOSE CARAMELIZED PECANS IN THERE, WHICH MAKES ABOUT TWO CUPS.

OK, GOING TO MIX THESE UP.

YOU HEAR HOW CRUNCHY AND HARD THOSE PECANS ARE.

OK, HERE IT GOES.

I'M GOING TO LICK THAT WHEN YOU'RE NOT WATCHING, OK?

AND I'M JUST GOING TO PUT IT IN THE OVEN WHICH IS AT 375 FOR ABOUT 20 MINUTES.

AND I THINK THE CHICKEN WINGS ARE READY.

AND READY THEY ARE.

WHO NEEDS TO FRY?

LOOK AT HOW CRISPY THEY ARE.

REMEMBER THAT SAUCE, WITH THE AGAVE AND THE CHIPOTLE AND THE HOT SAUCE.

IT'S HERE.

I'M JUST GOING TO PUT THESE CHICKEN WINGS RIGHT IN HERE.

GOING TO FINISH COATING THEM IN HERE.

THAT SAUCE IS PERFECT.

BUT AFTER YOU TOSS IT WITH THE WINGS, WITH THE CRÈME SAUCE, IT'S PERFECT.

SO HAPPY I MADE THIS.

I THINK THE BROWNIES ARE READY.

OOH, SUPER FLUFFY AND MOIST.

HERE.

AND I CAN'T HELP MYSELF.

I ALWAYS ADD CONFECTIONERS SUGAR TO ANYTHING CHOCOLATE, ANYTHING VANILLA, ANYTHING DESSERT.

A LITTLE... AND WHIPPED CREAM.

OK.

THERE'S PECANS EVERYWHERE!

MMM!

SO THERE YOU HAVE IT.

THREE CLASSICS WITH MY OWN PERSONAL TWIST.

THESE ARE AMERICAN FAVORITES MADE BY A MEXICAN.

IN A WORD?

MMM.

Male announcer: FOR MORE RECIPES AND INFORMATION, PLEASE VISIT PATISMEXICANTABLE.COM.

"PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY: AND THE MEXICAN MINISTRY OF AGRICULTURE, LIVESTOCK, RURAL DEVELOPMENT, FISHERIES, AND FOOD.

PROUD TO SUPPORT "PATI'S MEXICAN TABLE" ON PUBLIC TELEVISION.

Woman: ♪ ONE GLANCE AND I KNOW ♪ ♪ WHAT YOU'RE FEELING NOW ♪ ♪ HERE COMES MY LOVE ♪ Female announcer: 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.

BE, TASTE OF MEXICO.