ON THIS EPISODE OF "PATI'S MEXICAN TABLE," TODAY WE'RE MAKING AN ASIAN-MEXICAN-INSPIRED MENU WHERE WE'RE GOING TO MIX SOME BASIC IDEAS FROM ASIA WITH SOME BASIC IDEAS FROM MEXICO.

YOU'LL BE ECSTATIC OVER MY VERY PLUMP AND SWEET APRICOT AND PLUM EMPANADAS.

LOOK AT HOW CHUBBY AND CUTE THESE EMPANADAS ARE.

AREN'T THEY ADORABLE?

THEN I MAKE THE FLAKIEST FRIED CHICKEN BY COMBINING JAPANESE PANKO MIXED WITH MEXICAN AMARANTH SEEDS THAT WILL GO GREAT WITH MY SPICY MEXICAN-THAI DIPPING SAUCE.

I'M TAKING YOU TO JAPAN IN MEXICO.

I'M MAKING A GREEN BEAN STIR FRY INFUSED WITH A MEXICAN FLAIR.

LOOKING GOOD TO YOU GUYS?

'CAUSE IT'S SMELLING GOOD TO ME.

AND I'M MIXING UP A SPICY DRINK YOU HAVE TO SEE TO BELIEVE: A SRIRACHA MEZCAL COCKTAIL.

WHO'S EATING IT?

A MEXICAN.

♪ 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 ♪ ♪ 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.

THIS MEXICAN KITCHEN TODAY IS GOING TO SEE A MEXICAN-ASIAN FUSION.

I'M GOING TO START BY MAKING SOME APRICOT PLUM EMPANADAS.

IT'S GOING TO BE SO TASTY!

KNOW WHERE I GO THE IDEA?

YOU'VE ALL HEARD OF THE PLUM SAUCE?

I'M A BIG FAN OF PLUM SAUCE.

IN MEXICO WE HAVE A BIG CHINATOWN, AND I USED TO, AS A LITTLE GIRL, LOVE THE PLUM SAUCE THAT THEY SPREAD ON THOSE PEKING DUCK CREPES, SO WITH THAT IDEA IN MIND, I STARTED RESEARCHING WHAT'S IN THAT PLUM SAUCE I LOVE SO MUCH.

TURNS OUT THE PLUM SAUCE HAS PLUMS AND APRICOTS.

I JUST HAVE ONE MORE TO DICE.

THEN I HAVE 1 1/2 CUPS OF PLUMS AND 3/4 CUP OF APRICOTS.

ASIAN INFLUENCES IN MEXICO GO MUCH DEEPER THAN ONE WOULD THINK.

SINCE THE 1560s, THERE WAS THIS TRADE ROUTE.

SO THE SPANISH PEOPLE CAME TO MEXICO.

THEY WERE LOOKING FOR WHAT THEY KNEW TO BE AS THE SPICE ISLANDS.

SO THEY CROSSED FROM THE GULF COAST, WHICH THEY CAME FROM, ALL THROUGH MEXICO TO THE PACIFIC COAST, AND THEN THEY SOUGHT FOR THESE SPICE ISLANDS AND THEY FOUND MANILA, AND THE MOST SUCCESSFUL TRADING ROUTE IN THE HISTORY OF MEXICO BEGAN: THE ACAPULCO-MANILA TRADING ROUTE.

I MEAN, IMAGINE THE SPICES THAT CAME IN.

THINK, WHAT WOULD BE OF SZECHUAN OR HUNAN FOOD WITHOUT CHILIES?

WAIT, GETTING CAUGHT UP HERE.

GOING TO SQUEEZE 1 1/2 TEASPOONS OF LIME JUICE IN HERE.

NOW I NEED TO CHOP UP A CUP OF PECANS.

AND I'M ADDING 5-SPICE POWDER, AND THAT'S THE EXAMPLE I WANT TO TELL YOU ABOUT.

THE 5-SPICE POWDER IS A VERY STRONG CONDIMENT.

LOOK AT IT.

IT'S BEAUTIFUL.

IT'S A CRUCIAL CONDIMENT FOR CHINESE FOOD, AND THE AROMA, THE FRAGRANCE IS SUPER INTENSE, AND YOU DON'T KNOW WHAT IT IS.

YOU DON'T KNOW WHAT HITS YOU WHEN YOU SMELL IT.

YOU DON'T KNOW WHAT HITS YOU WHEN YOU TASTE IT.

SO I'M ADDING A PINCH.

WHENEVER THERE'S POWERFUL SPICE, JUST USE VERY LITTLE OF IT.

SO NOW I'M GOING TO ADD 1 1/2 TEASPOONS OF CORNSTARCH, WHICH THE CHINESE COOKS LOVE TO USE.

IT THICKENS WHATEVER YOU'RE GOING TO USE IT FOR.

I LOVE THE STORIES BEHIND FOOD, THE LEGENDS, THE CUSTOMS, THE TRADITIONS.

LOOK AT THIS BEAUTIFUL DARK BROWN SUGAR, A QUARTER CUP.

I ORIGINALLY WANTED TO BE AN ACADEMIC.

I STARTED POLITICAL SCIENCE AND I WORKED IN A THINK TANK, AND I JUST, RESEARCHING JUST WAKES ME UP.

ONCE I SWITCHED CAREERS AND CONNECTED IT TO FOOD, I MEAN, THEN I CAN EAT IT ALL.

IT'S FABULOUS!

AND NOW I'M GOING TO LET THIS SIT AND MARINATE FOR A SECOND, BUT I WANT YOU TO THINK ABOUT IT.

SWEET, SOUR, A LITTLE BIT OF SPICE, LEMON JUICE, PECANS--THIS IS GOING TO GO IN MEXICAN EMPANADA DOUGH.

SO I'M GOING TO WRAP MY CHINESE FILLING IN A MEXICAN DOUGH.

TWO CUPS OF FLOUR, THEN I'M GOING TO ADD A HALF A CUP OF SUGAR, THEN I'M GOING TO CUT AND ADD 1 1/2 STICKS OF BUTTER.

NOW I'M GOING TO CRACK AN EGG IN HERE.

I'M GOING TO BEAT IT LIKE I MEAN IT.

THERE, AND THEN I'M GOING TO COMBINE IT WITH 3 TABLESPOONS OF SOUR CREAM.

THAT'S GOING TO MAKE THE EMPANADA DOUGH SUPER MOIST.

OK, THAT LOOKS BEAUTIFUL.

NOW I'M GOING TO GET MESSY.

I'M GOING TO BREAK THE BUTTER INTO MY DRY INGREDIENTS IN HERE.

THIS IS THE SUPER FUN PART.

I'M GOING TO ADD THE EGG AND SOUR CREAM MIXTURE IN HERE.

OK, SO JUST WITH A SPATULA FINISH PUTTING IT TOGETHER LIKE THIS.

YEAH.

OK, I'M GOING TO PUT THE DOUGH IN THE FRIDGE FOR AT LEAST A HALF AN HOUR, BUT YOU CAN LET IT SIT THERE OVERNIGHT.

I HAVE ONE THAT I PUT OVERNIGHT IN HERE SO THAT I COULD ROLL IT OUT FOR YOU GUYS.

A LOT OF FLOUR IN MY COUNTER... AND THEN LOOK AT THE DOUGH AFTER IT HAS HAD A CHANCE TO SIT.

HOW PRETTY IS IT?

OK. LOOK AT HOW PRETTY THIS DOUGH IS.

YOU'RE GOING TO MAKE ROUNDS.

THESE EMPANADAS ARE TRUE FUSION.

CRACK ANOTHER EGG FOR AN EGG WASH.

SO I'M GOING TO BRUSH THE EDGES.

NOW, YOU CAN SEE AFTER JUST 5 MINUTES, IT LET OUT ALL OF THOSE JUICES.

I LIKE MY TACOS CHUBBY.

I LIKE MY ENCHILADAS CHUBBY.

I LIKE MY BURRITOS CHUBBY.

I LIKE EVERYTHING I EAT TO BE CHUBBY.

I DON'T WANT ALL OF THOSE JUICES IN HERE, 'CAUSE IT'S GOING TO MAKE THE EMPANADA SOGGY.

YOU'RE GOING TO MAKE A HALF A MOON, AND TRY TO SEAL IT WITH YOUR HANDS.

YEAH.

THAT'S CHUBBY ENOUGH.

AND THEN I'M GOING TO BRUSH A LITTLE BIT MORE EGG ON TOP.

OK, NOW I'M GOING AROUND WITH A FORK, AND I'M NOT VENTING THE EMPANADAS, 'CAUSE I WANT ALL THAT FILLING TO STEAM IN THERE AND COOK INSIDE OF THE DOUGH, AND THEN I'M JUST GOING TO SPRINKLE WITH SOME SUGAR.

YOU CAN USE WHITE SUGAR, BROWN SUGAR.

I'M USING TURBINADO SUGAR.

THEY'RE READY.

COME, LOOK AT HOW CHUBBY AND CUTE THESE EMPANADAS ARE.

AREN'T THEY ADORABLE?

JUST WAIT UNTIL YOU BITE INTO THEM.

THEY'RE GOING TO GO IN THE OVEN AT 350... FOR ABOUT 20 MINUTES.

BUT YOU KNOW, AS MUCH FUN AS IT IS COOKING WITH THESE INGREDIENTS, SOMETIMES IT'S EVEN MORE FUN SHOPPING FOR THESE EXOTIC INGREDIENTS.

JUST A FEW DAYS AGO I HAD THE CHANCE TO SHOP WITH MY FRIEND JANET YU, WHO IS AN EXPERT ON CHINESE CUISINE, AND OH, THE THINGS I LEARNED AND THE THINGS I ATE!

HEY!

HEY!

HOW ARE YOU?

GOOD TO SEE YOU.

I'M GOOD.

JANET AND I MET AT A CULINARY CONVENTION A FEW YEARS AGO, AND WE ARE JUST AS PASSIONATE ABOUT OUR COUNTRIES' FOODS.

SO THIS IS WHERE YOU SHOP?

YES, I LOVE TO SHOP HERE.

THEY HAVE EVERYTHING.

THIS IS SO FASCINATING!

SO MANY NEW THINGS FOR ME.

WELL, WHAT CAN I HELP YOU SHOP FOR?

OK, I'M CURIOUS ABOUT THE 5-SPICE POWDER.

OK, 5-SPICE POWDER IS A POWDER THAT'S MADE OF CINNAMON AND LICORICE, STAR ANISE, AND CLOVES, AND IT'S MADE INTO A POWDER WHERE YOU CAN JUST USE THE POWDER INSTEAD OF GRINDING ALL THOSE INGREDIENTS TOGETHER.

OH, HELP ME FIND IT.

COME ON, LET'S GO.

WHERE DO WE FIND IT?

OVER HERE.

WHAT ARE THE POWERHOUSE SPICES IN CHINESE COOKING?

STAR ANISE.

STAR ANISE, OK. COME LOOK.

IT'S A BEAUTIFUL SPICE.

THEY LOOK LIKE FLOWERS.

CINNAMON, BUT THESE ARE BIG CINNAMONS.

HUMONGOUS!

THIS IS HUGE!

OK, SO STAR ANISE AND CINNAMON.

YOU WANT JUST TO PUT EVERYTHING TOGETHER.

THAT'S MUCH EASIER.

YEAH, AND SO THE 5-SPICE POWDER, IT'S JUST A MATTER OF CONVENIENCE SO YOU DON'T HAVE TO DO EACH ONE SEPARATELY?

RIGHT.

LIKE, SAY, IF YOU'RE MAKING ROAST DUCK, THEN YOU WOULD TAKE 5-SPICE POWDER AND ADD SOME SALT TO IT.

YEAH.

AND THEN YOU CAN USE THAT AS A RUB INSIDE THE DUCK... OH, YUM!

BEFORE YOU CLOSE IT UP.

HERE AND THERE I'M FINDING THINGS THAT I'M FAMILIAR WITH, SO I'M CRISSCROSSING WHAT THINGS WE HAVE IN COMMON AND WHAT THINGS ARE REALLY EXOTIC AND FOREIGN TO ME.

SO, JANET, WHAT ARE THE ESSENTIAL INGREDIENTS IN YOUR KITCHEN?

EVERYTHING COOKED WITH GARLIC AND GINGER IS REALLY GOOD, ESPECIALLY IF YOU'RE DOING STIR FRY.

YES.

I'M CRAZY ABOUT SRIRACHA, JANET.

EVERYONE IS CRAZY ABOUT SRIRACHA.

I'M SO CRAZY ABOUT SRIRACHA.

SRIRACHA SAUCE IS LIKE A CHILI SAUCE... LIKE A CHILI SAUCE.

WITH VINEGAR... PEPPERS, GARLIC.

MY BOYS LOVE IT.

IT'S NOT TOO SPICY FOR THEM?

NO, UH-UH.

I LOVE THIS GROCERY STORE!

EVERY STEP YOU TAKE THERE'S SOMETHING FASCINATING GOING ON.

I CAME FOR 3 THINGS, AND I'M GOING TO COME OUT WITH 50.

MY MIND IS JUST GOING "OHH," LIKE REELING, ALL THE THINGS I CAN USE, HOW I CAN ADD THINGS, AND JANET IS BEING SO HELPFUL.

COME LOOK AT THIS!

Janet: DO YOU LIKE TO EAT PIG NOSE?

I NEVER TRIED A PIG NOSE!

WHAT DO YOU DO WITH THE NOSES?

YOU BRAISE IT.

YOU CAN BRAISE IT WITH YOUR 5-SPICE POWDER.

[LAUGHING] [JANET SPEAKING CHINESE] WE NEED A PRETTIER NOSE.

NO, NO!

NO, NO!

NO!

THERE!

NO!

NO.

NO, NO, NO, NO!

NO!

NEXT, NEXT!

NO, NO, NO, NO!

YEAH!

NO, NO!

BACK, BACK, BACK!

YEAH!

YEAH!

[LAUGHING] YEAH!

EW.

[LAUGHTER] PIG NOSE!

WHAT CAN YOU DO WITH THAT?

I DON'T KNOW!

I'M NOT COOKING IT.

YOU COOK IT.

NO, YOU COOK IT!

NO, YOU COOK IT!

JANET'S BEEN SO HELPFUL.

TO HAVE AN EXPERT IN ASIAN CULTURE AND CUISINE IN AN ASIAN MARKET--I FEEL LIKE I'M WITH AN INSIDER.

I'M GETTING ALL THE INS AND OUTS.

JANET, THIS HAS BEEN SO NICE.

THANK YOU SO MUCH.

I HAVE MY BASKET FULL OF INGREDIENTS, SO MUCH INFORMATION.

THANK YOU FOR SHARING IT WITH ME.

OH, YOU'RE WELCOME, AND IT WAS NICE SEEING YOU AGAIN.

MMM!

I'M DYING TO GO BACK IN MY KITCHEN WITH THESE INGREDIENTS AND SEE WHAT WE COME UP WITH.

I'M GOING TO CHECK MY CHUBBY EMPANADAS, AND THEY ARE CHUBBY, AND NOW THEY SMELL BEAUTIFUL.

I'M GOING TO LET THEM HERE TO COOL.

NOW I'M TAKING YOU TO JAPAN IN MEXICO.

I'M GOING TO MAKE A CHICKEN THAT'S GOING TO BE COVERED IN AMARANTH SEEDS, WHICH ARE SO ADORED AND SACRED FOR MEXICANS, AND PANKO, COME FROM JAPAN.

SO I HAVE CHICKEN BREASTS.

I'VE ALREADY FLATTENED ONE.

USE PLASTIC WRAP, AND THEN JUST POUND LIKE MAD.

YOU CAN USE ANYTHING THAT YOU WANT TO POUND.

MY KIDS SOMETIMES LIKE TO DO WHAT MY GRANDMOTHER USED TO DO, WHICH IS POUND WITH A PAN, WHICH IS MUCH MORE FUN FOR THEM, BUT THIS IS MORE FEMININE.

I'M GOING TO GO THE FEMININE ROUTE.

THERE WE ARE.

AND I HAVE MY OIL HEATING ALREADY OVER MEDIUM TO MEDIUM-LOW HEAT, 'CAUSE YOU DON'T WANT THE OIL TO BURN.

YOU WANT IT TO RAISE THE TEMPERATURE NICE AND STEADY.

I'M GOING TO CRACK TWO EGGS IN HERE.

IT'S REALLY INTERESTING, BECAUSE JAPANESE PEOPLE CAME TO MEXICO ONLY, LIKE, 115 YEARS AGO.

WE ARE CRAZY FOR SUSHI IN MEXICO, BUT NOW THERE'S A NEW TREND OF FRYING IN PANKO.

I'M GOING TO ADD SOME MILK.

AND THEN, SO THAT PANKO AND THE AMARANTH STICK BETTER TO THE CHICKEN, I'M GOING TO ADD A LITTLE BIT OF FLOUR IN MY EGG MIXTURE.

OK, NOW I'M GOING TO DUNK THE CHICKEN IN THE EGG, ON BOTH SIDES, AND THEN I'M GOING TO GO TO PANKO, AND THEN I'M ADDING THE AMARANTH SEEDS HERE IN THE PANKO.

THE PANKO IS LIGHT AND AIRY AND SUPER FLAKY, SO WHEN YOU FRY IN IT, IT ABSORBS LESS OIL.

AND THE AMARANTH SEEDS, THEY WERE A SACRED SEED FOR AZTECS.

IT WAS BELIEVED THAT AMARANTH SEEDS GIVES YOU SUPERPOWERS.

IF I COULD HAVE A SUPERPOWER, SING.

I'M A TERRIBLE, HORRIBLE, DREADFUL, AWFUL SINGER.

OK, SO THAT'S WHAT YOU WANT.

YOU WANT THE OIL TO BE HOT SO THAT IT IS ACTIVE ALL AROUND THE EDGES.

THEY ALWAYS SAY YOU DON'T WANT ANGRY OIL THAT'S GOING TO BURN THE ENTIRE CHICKEN.

YOU WANT IT TO BE ACTIVE SO YOU KNOW THAT THE CHICKEN IS FRYING AND COOKING INSIDE AT THE SAME TIME AT STEADY MEDIUM HEAT.

AND IT'S INCREDIBLE HOW JAPANESE PEOPLE, KOREANS, AND FILIPINOS HAVE ARRIVED IN MEXICO AND LEFT THEIR BEAUTIFUL MARK AND GROWN STRONG ROOTS, AND I CAN DEEPLY IDENTIFY TO THAT IMMIGRANT EXPERIENCE, BECAUSE MY GRANDPARENTS IMMIGRATED IN MEXICO FROM EASTERN EUROPE.

SO MY PARENTS WERE FIRST GENERATION.

I'M SECOND GENERATION.

I FEEL DEEPLY MEXICAN, BUT NOW I'M HERE IN THE U.S. OK, I'M GOING TO ADD THIS SECOND CHICKEN BREAST.

ONCE YOU PUT THE CHICKEN BREAST IN THE OIL, DON'T MESS WITH IT, OR ALL THE COATING IS GOING TO COME OFF.

YOU HAVE TO LET THE OIL DO ITS THING.

NOW I'M GOING TO MAKE A MEXICAN-THAI DIPPING SAUCE.

I'M GOING TO USE SRIRACHA SAUCE.

IT'S SO MULTIFACETED.

IT HAS SO MANY THINGS GOING ON.

GOING TO FLIP THAT CHICKEN.

SO I'M GOING TO ADD ONE CUP OF MEXICAN CREMA.

IT HAS THAT NICE, TANGY FLAVOR, AND IT'S, LIKE, PLEASINGLY SALTY.

SWEETENED CONDENSED MILK GIVES IT THAT NICE SWEETNESS AND THICKNESS, AND IT ROUNDS IT OUT, AND THEN I'M GOING TO ADD ONE TEASPOON OF SOME MAGGI SAUCE, THAT FLAVOR BOOSTER.

GOING TO MIX IT UP.

I'M GOING TO CHECK THE CHICKEN.

OK, THIS ONE'S READY, BUT I WANT YOU TO LOOK AT THE AMARANTH SEEDS.

THEY'VE PUFFED UP.

THEY'VE BROWNED.

OK, THERE GOES THE FIRST ONE.

IT'S JUST GOING TO DRAIN.

AND YOU CAN SEE HOW NICE AND CRISPY IT IS ALL OVER THE EDGES.

I'M GOING TO GO LIKE THIS, DRAIN IT A LITTLE.

HERE IT GOES.

I'M GOING TO LET THESE COOL FOR A SECOND.

THEN, DID I TELL YOU HOW WILD THIS SAUCE IS?

IT'S WILD!

NOW I'M MAKING A GREEN BEAN STIR FRY THE MEXICAN WAY.

SO IT'S JUST BOILING WATER, ADDING THE GREEN BEANS.

BLANCH THEM SO THAT THE STIR FRY CAN GO REALLY FAST.

THAT'S GOING TO BE LIKE ONE OR TWO MINUTES.

I'M GOING TO CHOP THE REST OF MY INGREDIENTS.

I'M GOING TO BE USING SCALLIONS.

I'M GOING TO CHOP MY CHILE DE ÁRBOL.

I'M GOING TO SHOW YOU, 'CAUSE IT'S SO BEAUTIFUL.

LOOK AT THEM!

DEEP, DEEP RED WITH ORANGE HUES.

THEY'RE HOT, AND YOU JUST WANT TO SLICE THEM, JUST LIKE I DID WITH THE SCALLIONS.

THEY WANT TO JUMP WHEN YOU CUT.

SEE?

SO YOU WANT THE GREEN BEANS TO STILL BE CRUNCHY WHEN YOU TAKE THEM OUT, OK?

BUT YOU DON'T WANT THEM TO BE RAW.

LET ME CHECK.

MMM.

PERFECT!

GOING TO STRAIN THEM IN HERE... AND NOW I WANT TO RINSE THEM IN COLD WATER.

WE JUST WANT TO STOP THE COOKING PROCESS.

GOING TO BRING THEM BACK.

YOU CAN USE ANYTHING YOU WANT FOR A STIR FRY.

JUST MAKE SURE IT HAS A BIG SURFACE AND THAT YOU HEAT IT OVER MEDIUM-HIGH HEAT, AND WE'RE JUST GOING TO LET IT HEAT WHILE I MIX THE SAUCE THAT'S GOING TO FINISH OFF THESE BEANS.

I'M GOING TO ADD ONE TABLESPOON SOY SAUCE, A QUARTER CUP OF CHICKEN BROTH, A HALF A TEASPOON BROWN SUGAR, AND I'M GOING TO ADD HALF A TEASPOON OF SALT.

GOING TO MIX IT ALL IN.

AND I'M GOING TO FRY PEANUTS IN PEANUT OIL.

WILD?

WE'RE WILD TODAY.

OK, TWO TABLESPOONS OF PEANUT OIL.

GUYS, YOU HAVE TO WATCH IT, BECAUSE WHEN YOU FRY THE PEANUTS, IT APPEARS AS IF THEY'RE NOT BROWNING, BUT THE MOMENT YOU STOP, THEY'RE BURNT.

SO, JUST LIKE 20 SECONDS, AND I CAN SMELL THE PEANUT OIL, WHICH IS GREAT TO STIR FRY, 'CAUSE IT CAN TAKE A LOT OF HEAT.

THEN I'M GOING TO ADD THE GARLIC, THE CHILE DE ÁRBOL WITH ALL OF THE SEEDS.

I WANT THE GARLIC TO COOK, BUT I DON'T WANT IT TO BURN, SO I'M GOING TO SUPER QUICKLY ADD THE SCALLIONS.

WHAT MAKES THIS FUSION?

PEANUTS, MEXICAN; PEANUT OIL, MEXICAN.

SCALLIONS AND GARLIC ARE SO USED IN CHINESE COOKING.

THE STIR FRY METHOD, CHINESE.

WHO'S EATING IT?

A MEXICAN.

I'M ADDING THE GREEN BEANS NOW THAT CAN COOK REALLY FAST IN HERE, 'CAUSE THEY'VE BEEN PRE-COOKED.

LOOKING GOOD TO YOU, GUYS?

'CAUSE IT'S SMELLING GOOD TO ME.

IN IT GOES... JUST TO FINISH IT OFF.

OOH, SO PRETTY.

AND YOU KNOW WHAT?

THEY'RE READY.

MMM!

LOOK AT THESE GUYS.

DO YOU SEE THE PEANUTS IN HERE, AND THE CHILE DE ÁRBOL?

LET'S PLATE IT.

I LIKE THE SAUCE TO BE A DIPPING SAUCE.

LOOK AT THE GREEN BEANS.

MMM!

TASTE.

OOH, PERFECT, SEE?

OUTSIDE IT'S SUPER CRISPY.

LOOK AT THE PUFFED-UP AMARANTH AND THE FLAKY, FLAKY PANKO.

MMM!

MORE.

MMM.

SUPER CRUNCHY.

MMM!

AND THE GREEN BEANS ARE ALSO NICE AND FIRM, NOT OVERCOOKED, AND THE SEASONING IS VERY LIGHT, BUT VERY POWERFUL.

AND NOW I'M READY TO STIR UP A SRIRACHA MEZCAL COCKTAIL.

I HAVE SRIRACHA IN MY DIPPING SAUCE, AND NOW I'M GOING TO HAVE SRIRACHA IN MY DRINK, 'CAUSE IT'S SO GOOD WITH MEZCAL.

LET ME SHOW YOU.

I HAVE A QUARTER CUP OF SRIRACHA SAUCE.

DON'T MAKE THAT FACE.

I PROMISE IT'S GOOD.

THINK OF DRINKS THAT HAVE SPICE IN THEM.

BLOODY MARY.

DOES THAT HAVE HEAT?

DO YOU LIKE IT?

THIS IS SO TASTY.

YOU REALLY HAVE TO GIVE THIS A TRY.

SO I HAVE A BRAND-NEW BOTTLE OF MEZCAL.

YOU CAN USE MEZCAL, WHICH IS MORE RUSTIC THAN TEQUILA, OR YOU CAN USE TEQUILA.

1 1/2 CUPS... AND THEN I'M GOING TO ADD A HALF A CUP OF FRESHLY SQUEEZED LIME JUICE.

SO YOU HAVE THE HEAT; YOU HAVE THE MEZCAL; YOU HAVE THE CITRUSY LIME.

THEN I'M GOING TO PUT A LITER OF LIME SODA.

ICE CUBES IN HERE SO IT'LL BE NICE AND COOL.

I'M GOING TO MIX IT UP, AND WHILE IT COOLS, I'M GOING TO RIM THESE GLASSES WITH JUST SOME LIME.

I LIKE TO RUB ALL OVER, SO I'M GOING TO GET A BIG, THICK RIM OF SALT.

GENTLY, SO IT NICELY COATS.

TA-DA!

THEN I'M GOING TO POUR THIS CRAZY DRINK.

THAT'S ENOUGH.

LET ME TASTE.

MMM!

SO GOOD.

IT HAS THE SUPER SMOKY NOTES OF THE MEZCAL, AND THEN THAT RICH, SPICY TASTE FROM THE SRIRACHA, THE LIME JUICE, THE SPARKLY--WORKS.

LET ME TRY ONE OF THESE EMPANADAS.

I DON'T KNOW WHICH ONE TO CHOOSE!

I'LL GO FOR THIS ONE.

YOU CAN SEE THE NICE COATING OF THE SUGAR ON TOP, AND SOME OF THE JUICE GOT OUT.

MMM!

SO YUMMY!

MMM!

THE PLUMS, THE PECANS, THE APRICOTS.

MMM!

THE DOUGH IS SUPER SOFT, AND I CAN GET A HINT OF THAT 5-SPICE.

ALL OF THESE FLAVORS FROM SO MANY DIFFERENT COUNTRIES COMING TOGETHER IN THIS MEXICAN KITCHEN.

I TOLD YOU COOKING WAS FUN.

TODAY, IT WAS "PATI'S ASIAN-MEXICAN KITCHEN."

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.

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

Goya Chick Peas, part of a healthy diet.