THIS LOOKS GOOD.

THE KITCHEN OVEN IS MAGICAL, ISN'T IT?

MMM, JUST THINK OF ALL OF THE WONDERFUL, WARM, AND TASTY MEALS YOUR OVEN HAS GIVEN YOU.

WHEN YOU'RE BAKING, YOU PUT THESE THINGS IN THE OVEN, AND THEN IT'S THAT TIME OF WAITING AND ANTICIPATION, AND THEN WHEN YOU TAKE IT OUT, USUALLY A BEAUTIFUL, DELICIOUS SURPRISE.

WHEN I BAKE, I LIKE TO TAKE MY TIME, FOCUS ON THE FOOD, AND ENJOY THE KITCHEN.

FOR ME, WHEN I THINK ABOUT BAKING, I'M GOING TO MAKE SOMETHING THAT'S SPECIAL.

TODAY, WE'RE BAKING.

I HAVE 3 RECIPES TO FILL YOUR HOME WITH THE SWEET SMELL OF COMFORT.

IT'S STARTING TO SMELL LIKE BREAKFAST IN HERE.

AND FILL YOUR FORK WITH PURE HAPPINESS.

MMM.

PATI: A REFRIED BEAN, SALSA, AND EGG CASSEROLE, FRUIT MIXIOTE WRAPPED IN BANANA LEAVES, AND CINNAMON ROLLS WITH DULCE DE LECHE.

SO LET'S PREHEAT THE OVEN AND MAKE SOME MAGIC.

TA-DA!

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: GUANAJUATO-- LIVE IT TO BELIEVE IT.

PATI: I LOVE BAKING.

IT'S LIKE YOU PUT A BUNCH OF STUFF TOGETHER, YOU PUT IT IN THE OVEN, AND OUT COMES A SURPRISE, AND YOU CAN MAKE SAVORY AND SWEET.

RIGHT NOW, I'M STARTING WITH SOMETHING SWEET.

THE GOOIEST, MOST IRRESISTIBLE, CINNAMON ROLLS EVER.

SO I'M GOING TO START WITH A STARTER.

I HAVE 2 1/4 TEASPOONS OF ACTIVE DRY YEAST, AND THEN I'M GOING TO MIX IT WITH A HALF A CUP OF LUKEWARM WATER, AND 3/4 OF A CUP OF LUKEWARM MILK.

NOW THE YEAST WILL NOT REACT IF YOU SOAK IT IN A LIQUID THAT'S TOO HOT OR TOO COLD.

IT NEEDS TO BE, AS WE SAY IN SPANISH, TIBIO.

IN-BETWEEN.

AND I'M GOING TO ADD A TABLESPOON OF SUGAR, BECAUSE THE YEAST THRIVES WITH SUGAR.

IT'S JUST GOING TO MAKE IT WAKE UP.

I AM DILUTING THE YEAST, JUST MAKING SURE THERE IS NO LUMPS.

I DIDN'T ALWAYS LOVE BAKING.

I USED TO THINK THAT THAT WAS SOMETHING THAT YOU NEEDED TO BE VERY METICULOUS AND PRECISE ABOUT, AND I'M A MESSY COOK, BUT I STARTED GETTING INTO BAKING, TOO, AND I REALIZED I CAN ALSO HAVE MY PERSONALITY IN IT, AND IT DOESN'T HAVE TO BE PERFECT.

SO I'M GOING TO LET THIS MIXTURE SIT HERE ABOUT 10 MINUTES.

NOW WE'LL NEED 4 CUPS OF FLOUR, AND THEN I'M GOING TO LIGHTLY BEAT TWO EGGS.

I'M ADDING A PINCH OF SALT, A HALF A CUP OF SUGAR... A HALF A CUP OF MELTED BUTTER, AND THEN I'M GOING TO ADD MY YEAST STARTER, SO YOU CAN SEE HOW THE YEAST STARTER NOW HAS BUBBLES.

IT'S FOAMY.

THAT'S WHAT YOU WANT.

AND THEN WE'RE JUST GOING TO MIX THESE.

FOR ME, WHEN I THINK ABOUT BAKING, I'M GOING TO MAKE SOMETHING THAT'S SPECIAL, AND IT MAY BE A LITTLE BIT OF EXTRA EFFORT, JUST BECAUSE YOU HAVE TO BE IN THAT FRAME OF MIND.

MY BOYS KNOW IT'S SOMETHING SPECIAL, AND DANNY KNOWS IT'S SOMETHING SPECIAL, AND THAT YOU CARE.

SO THE DOUGH IS LOOKING GOOD, BUT NOW I HAVE TO KNEAD IT.

WE WANT IT TO BE MALLEABLE, SOFT, AND SMOOTH.

ALL THESE RULES THAT PEOPLE TELL YOU ABOUT BAKING, THEN YOU REALIZE WHEN YOU TRY IT, YOU CAN DO IT YOUR WAY.

IT'S THAT THING ABOUT BAKING.

YOU GET INTO SOMETHING, AND YOU ENJOY YOUR TIME IN THE KITCHEN.

YOU'RE ACTIVE, AND THEN YOU ENJOY THE PROCESS.

OKAY, SO THE DOUGH, WHICH IS NOW REALLY LOOKING GOOD, NEEDS TIME TO SIT.

I HAVE A BOWL HERE THAT I BUTTERED, AND IT'S GOING TO REST FOR ABOUT ONE HOUR AND A HALF UNTIL IT DOUBLES IN VOLUME.

I REALLY THINK THAT BAKING FOR PEOPLE IS LIKE GIVING THEM GIFTS, AND THIS NEXT RECIPE IS TRULY A GIFT.

I'M GOING TO MAKE A BAKED FRUIT MIXIOTE.

I'M GOING TO START WITH A SAUCE THAT'S GOING TO BATHE THE FRUIT.

SO I HAVE 1 1/2 CUPS OF ORANGE JUICE, FRESH SQUEEZED, OVER MEDIUM HEAT, ONE TABLESPOON OF VANILLA, AND ONE TABLESPOON OF AGAVE SYRUP.

IF YOU DON'T FIND AGAVE, YOU CAN USE MAPLE SYRUP OR HONEY.

AND I'M GOING TO LET THIS REDUCE TO A THIN SYRUP CONSISTENCY.

NOW, HAVE YOU USED BANANA LEAVES IN YOUR KITCHEN?

YOU MUST.

THEY ARE AN ADVENTURE IN SO MANY WAYS.

I MEAN, FIRST OF ALL, THE SIZE, AND THIS IS A SMALL ONE.

THEY'RE SOFT, THEY'RE DELICIOUS, AND [SNIFFS] THE SMELL.

YOU WANT TO WRAP ONE AROUND YOU.

THAT'S HOW GOOD IT SMELLS.

[SPEAKING SPANISH] YOU PASS THEM THROUGH THE FIRE.

ONE SIDE AND THE OTHER.

AND WE ARE DOING THIS JUST TO DRY THE BANANA LEAVES A LITTLE, BUT AT THE SAME TIME, IT'S MAKING THEM SO MUCH MORE PLIABLE AND SOFT.

I LOVE HAVING BANANA LEAVES IN MY KITCHEN.

THEY GIVE SO MUCH FLAVOR TO WHAT YOU'RE COOKING, AND YOU CAN WRAP THINGS IN THEM.

AND IT TAKES COOKING TO ANOTHER LEVEL.

MIXIOTE IS A WORD, UM, IN NAHUATL THAT REFERS TO THE AGAVE PLANT.

IN MEXICO, PEOPLE PEEL THOSE PADDLES AND THEY USE THOSE THIN SKIN TO WRAP MEATS AND VEGETABLES, AND THOSE ARE CALLED MIXIOTES.

OKAY, SO NOW I'M GOING TO SLICE SOME PEACHES.

AND THEY ARE NOT REALLY RIPE, AND SO THEY'RE A LITTLE BIT TART, AND I'M GOING TO MIX IN SOME BLUEBERRIES, BLACKBERRIES, AND THE SYRUP IS READY.

SO LOOK AT THE COLOR.

IT'S MUCH DARKER AND THICKER, SO NOW I'M GOING TO POUR THIS RIGHT ON TOP OF THE FRUIT.

MIX THIS UP.

SO NOW WE'RE GOING TO START MAKING THESE LITTLE BUNDLES.

GRAB A BAKING DISH OR A BAKING SHEET, AND I ALWAYS LIKE TO ADD A LAYER OF A BANANA LEAF IN THE BOTTOM, AND THEN TO MAKE THOSE LITTLE BUNDLES, GRAB TWO OF THE PIECES OF THE LEAVES THAT YOU CUT.

MAKE A LITTLE CROSS.

ADD SOME OF THIS FRUIT WITH SOME OF THE SYRUP.

SO PRETTY.

A LEAF OR TWO OF MINT.

A LITTLE SPRINKLE OF SALT.

THEN WE'RE GOING TO MAKE A BUNDLE, AND WHEN YOU OPEN IT UP, THE SYRUP IS GOING TO COME OUT OF THE PACKAGE, AND IT'S GOING TO BE SMOKY AND DELICIOUS.

OKAY, WAIT UNTIL YOU SEE.

YOU CAN SERVE THEM ON TOP OF ICE CREAM, POUND CAKE, ON THEIR OWN, AND THEY ARE REALLY FABULOUS WITH THE CINNAMON ROLLS.

HOW CUTE IS THIS?

SO CUTE!

OKAY, I HAVE MY OVEN AT 375, AND THESE ARE GOING TO GO IN THERE FOR ABOUT 20 MINUTES.

IS THERE ANYTHING BETTER THAN THE SMELL OF A FRESH BAKERY?

TO ME, IT SMELLS LIKE A LAZY SUNDAY MORNING, LIKE A SPECIAL TREAT.

IN MEXICO, PANADERIAS, OR BAKERIES, ARE A BIG DEAL.

MEXICANS EAT BREAD EVERY DAY.

EVERY TOWN, NO MATTER HOW BIG OR SMALL, HAS A PANADERIA, AND THEY ARE BUSY ALL THE TIME.

IN SAN MIGUEL DE ALLENDE, CUMPANIO BAKERY IS MODERN, TRENDY EVEN, WITH SWEETS AND TREATS THAT DAZZLE YOUR EYES BEFORE YOUR TASTE BUDS.

LA COLMENA HAS BEEN SERVING SAN MIGUEL FOR OVER 100 YEARS, AND I HAVEN'T HAD BREAKFAST YET.

YOU KNOW WHAT THAT MEANS.

PATI: JOSE!

HOLA.

CÓMO ESTÁ?

HOW ARE YOU?

GOOD.

NICE TO SEE YOU.

NICE TO SEE YOU, TOO.

PATI: LA COLMENA IS INFORMAL AND TRADITIONAL.

GRAB ANY BREADS AND SWEETS THAT CATCH YOUR EYE.

THIS IS WHAT YOU NEED TO HAVE IN MEXICO THE MOMENT YOU WAKE UP.

SOME HOT COFFEE, AND DUNK ONE OF THESE IN THERE.

ONLY IN THIS BAKERY... MM-HMM.

MAKE THIS KIND OF BREAD.

MMM!

IT'S DELICIOUS.

MMM!

PATI: JOSE IS HERE EVERY DAY BEFORE SUNRISE, WORKING AT THE ORIGINAL BRICK OVENS TO PERSONALLY TASTE AND APPROVE EACH BREAD.

THESE ARE CALLED MUSTACHE.

OH, YOU WERE TELLING ME ABOUT THOSE THE OTHER DAY.

THEY'RE CALLED PELONAS, WHICH TRANSLATES TO "BALD."

OH, OH!

OH, OH, OH!

COME LOOK AT THESE ONES.

JOSE: WE CALL YO-YO.

YO-YO?

YO-YO.

LIKE THE YO-YO YOU PLAY WITH?

YES.

YES.

YOU GUYS HAVE THINGS THAT YOU CAN ONLY FIND IN HERE.

OOH!

YUM!

MMM.

JOSE, I'M PACKING IT UP.

[LAUGHING] CAN'T STOP!

PATI: WHICH ONE SHOULD WE TRY?

GIRLFRIEND?

HE WANTS TO TASTE THE GIRLFRIEND.

OKAY.

OOH, IT'S GOT SUPER CRISPY AND FLAKY ON TOP, AND IT COMES OUT, LIKE, IN STRIPS OR LAYERS.

THE--THE BRICK KEEP THE STEAM.

THE STEAM MAINTAIN THE FLAVOR OF THE BREAD.

MMM!

HOW LONG HAVE YOU WORKED HERE?

I'VE BEEN WORKING FOR 24 YEARS.

YOU'VE TASTED EVERY SINGLE BREAD?

JOSE: YES.

EVERY DAY FROM EVERY BATCH?

IT'S VERY IMPORTANT.

I AM A LEADER.

MM-HMM.

MY RESPONSIBILITY IS THIS.

WE'RE GOING TO HAVE TO TRY ANOTHER ONE.

WHICH ONE DO YOU WANT TO TRY?

I CAN'T.

I AM FULL.

MY WIFE TOLD ME, "THIS IS YOUR FOOD," AND I SAY, "I DON'T HUNGRY."

SHE GETS MAD BECAUSE YOU'RE ALL FULL ALREADY?

YES.

YES.

I HAVE TO OPEN THIS ONE.

JOSE: I'D LIKE TO INVITE YOU TO COME LA COLMENA... MMM!

AND TASTE THE DELICIOUS BREAD THAT WE MADE FOR-- FOR YOU.

PATI: GRACIAS, JOSE.

JOSE: OKAY.

[CRUNCHING] OKAY, SO I'M GETTING READY TO STUFF THOSE CINNAMON ROLLS, AND MY DOUGH... YAY!

IT PUFFED.

AND YOU CAN SEE HOW IT TRANSFORMED.

THESE DULCE DE LECHE ROLLS HAVE BECOME SUCH A BIG THING IN OUR FAMILY THAT WE HAVE STARTED A THANKSGIVING TRADITION.

WE MAKE THEM EVERY YEAR, MORNING AFTER THANKSGIVING.

IT SHOWS A LOT OF WHAT IMMIGRANTS BRING TO THE AMERICAN TABLE, 'CAUSE YOU HAVE THE VERY AMERICAN CINNAMON ROLLS STUFFED WITH THE VERY LATIN DULCE DE LECHE, AND IT'S A DELICIOUS COMBINATION.

AND I THINK THAT'S WHAT THANKSGIVING IS ALL ABOUT, RIGHT?

AND NOW, I'M GOING TO MAKE A THICK, THICK LAYER OF DULCE DE LECHE RIGHT IN THE CENTER.

JUST WAIT TILL YOU SEE THIS THING.

I LOVE MORNING FOODS, ESPECIALLY ON A HOLIDAY OR ON THE WEEKENDS, WHEN YOU HAVE TIME TO LINGER AT THE TABLE.

MMM!

MMM MMM!

THEN I'M GOING TO SPRINKLE PECANS.

I MEAN, SO YOU HAVE THE DOUGH THAT'S GOING TO BE NICE AND FLUFFY, AND YOU HAVE THE STICKY AND THE SWEET AND THE CARAMELY AND VERY RICH DULCE DE LECHE.

AND THEN I'M ADDING CANELA, OR CINNAMON.

AND BUTTER.

WHEN YOU'RE BAKING, YOU PUT THESE THINGS IN THE OVEN, AND THEN IT'S THAT TIME OF WAITING AND ANTICIPATION, AND THEN WHEN YOU TAKE IT OUT, USUALLY, A BEAUTIFUL, DELICIOUS SURPRISE.

OKAY, SO NOW I'M GOING TO ROLL AS TIGHTLY AS I CAN, 'CAUSE NOW WE'RE MAKING THE ROLLS.

MMM!

YOU KNOW HOW GOOD THIS IS GOING TO BE.

ALL THAT GOOEY, CRUNCHY, BUTTERY CINNAMON IS IN THERE.

I'M GOING TO BRUSH A LITTLE BIT OF WATER ON THE EDGE SO THE DOUGH WILL STICK IN THE END.

OKAY, I THINK THIS IS ONE OF MY FAVORITE SWEET RECIPES.

LOOK AT THIS.

YOU WANT TO EAT IT RIGHT NOW.

STAND THEM UP IN A PRE-BUTTERED BAKING DISH.

EVERYTHING HAS BEEN FUN HERE, AND I CANNOT BEGIN TO TELL YOU HOW NICE IT FEELS TO CUT INTO THIS LOG.

I MEAN, HOW PRETTY ARE THESE?

COVER THEM WITH A TOWEL.

AND LEAVE THEM IN THE AREA OF YOUR KITCHEN WHERE YOUR DOUGH LIKES TO SIT, AND THEY'RE GOING TO REST FOR ABOUT AN HOUR.

THE FRUIT MIXIOTES HAVE BEEN IN THE OVEN FOR ABOUT 20 MINUTES.

MMM!

THE SMELL IS GORGEOUS, AND JUST TAKE A LOOK.

ADORABLE BUNDLES.

THE SMELL IS JUST CRAZY GOOD.

WE'LL SET THESE ASIDE FOR LATER.

YOU KNOW WHAT I REALLY LOVE ABOUT BAKED RECIPES?

THEY'RE EVERYTHING YOU WANT IN A MEAL IN A SINGLE BOWL OR A CASSEROLE.

IT'S PURE COMFORT.

ONE OF MY FAVORITE BAKED RECIPES IN ALL OF MEXICO IS AT A RESTAURANT IN SAN MIGUEL DE ALLENDE CALLED BOVÉ-- BAKES EGGS CASSEROLE.

MMM!

EVERYTHING AT BOVÉ IS SUPER FRESH.

ALL OF THE MILK, CHEESE, AND EGGS THEY USE ARE FROM THEIR VERY OWN RANCH.

JUST WATCH AND SEE HOW PRETTY THIS IS.

CREAMY REFRIED BEANS, A SLICE OF FRESH COUNTRY HAM, FARM FRESH EGGS.

[SIZZLING] OH, DON'T YOU JUST LOVE THAT SOUND?

A LITTLE HOMEMADE SALSA ROJA, TOPPED WITH FRESH GUAJACA CHEESE.

MMM!

WHAT YOU GET WHEN IT COMES OUT OF THE OVEN IS A LITTLE PIECE OF SAN MIGUEL HEAVEN-- SAVORY, MELTY, CRUNCHY-- INCREDIBLE.

NOW, IF THIS DOESN'T MAKE YOU WANT TO TRY THIS AT HOME, THEN I DON'T KNOW WHAT YOU'RE WATCHING.

LET ME SHOW YOU HOW EASY IT IS.

HAVING EATEN THOSE EGGS AT BOVÉ INSPIRED ME TO MAKE SOMETHING SIMILAR AT HOME, MY BAKED EGG CASSEROLE, AND I'M GOING TO SHOW YOU HOW TO MAKE THE SAUCE, WHICH IS A SALSA RANCHERA.

AND I HAVE 2 TO 3 TABLESPOONS OF VEGETABLE OIL, AND I'M GOING TO CHOP HALF OF A WHITE ONION.

I LOVE THE EGGS AT BOVÉ SO MUCH.

YOU HAVE YOUR BREAKFAST IN A LITTLE CASSEROLE.

IT'S LIKE YOUR WHOLE SAVORY PART OF THE BREAKFAST OR BRUNCH IN ONE PLATE, AND IT'S VERY FESTIVE, AND IT'S VERY FUN.

I'M GOING TO ADD THE ONION.

[SIZZLING] AND I'M LETTING IT SOFTEN.

MMM, AND THEN I'M GOING TO CHOP TWO GARLIC CLOVES.

I ALWAYS LIKE ADDING THE GARLIC AFTER THE ONION.

THIS IS JUST QUICKER TO COOK.

AND THEN I AM ADDING TWO CHILES JALAPENOS.

YOU CAN USE JALAPENO.

YOU CAN USE SERRANO.

YOU CAN USE THE CHILE GUERO.

OKAY.

OOH, YEAH, THE ONION WAS STARTING TO BROWN.

WE HAVE CHARRED TOMATOES, AND WE'RE USING THE SKIN, SEEDS, AND CORE.

EVERYTHING GOES IN.

SO I LOVE BAKING, BUT YOU KNOW YOU HAVE TO JUGGLE.

MY DAD WAS NOT GOOD AT JUGGLING SOME THINGS WHEN I WAS GROWING UP.

I USED TO DO BALLET EVERY AFTERNOON AFTER SCHOOL, AND I DON'T THINK I COULD EVEN NUMBER THE TIMES HE FORGOT TO PICK ME UP.

BUT THEN THE TIMES THAT HE WAS THERE ON TIME, HE WOULD TAKE ME TO A BAKERY, TALKING ABOUT BAKING, THAT HAD THE MOST AMAZING GERMAN CHOCOLATE CAKE, SO THOSE REALLY SWEET AND GOOD TIMES AT THE BAKERY WERE SO GOOD, THAT THEY MADE ME FORGET ABOUT THOSE OTHER 4 TIMES THAT HE WAS LATE.

IT'S STARTING TO SMELL LIKE BREAKFAST IN HERE.

GOING TO SPRINKLE A LITTLE SALT, A LITTLE BLACK PEPPER.

I HAVE THE SMELL OF THE FRUIT AND THE CINNAMON ROLLS, AND NOW THIS SALSA.

WHAT A TREAT!

SO NOW THAT EVERYTHING IS SORT OF COMING TOGETHER, I'M GOING TO ADD A CUP OF CHICKEN BROTH, AND THIS IS WHAT THEY DO AT BOVÉ, TOO.

AS THIS COOKS--IT NEEDS, LIKE, 5 OR 6 MINUTES-- I'M GOING TO START ASSEMBLING MY BREAKFAST CASSEROLE.

YOU CAN MAKE THIS CASSEROLE INDIVIDUAL OR YOU CAN MAKE IT FAMILY STYLE.

I TEND TO GO FOR FAMILY STYLE.

I'M GOING TO CRACK SOME EGGS IN HERE.

YOU KNOW WHAT?

I CAN DO 6.

LOVE THE SOUND OF EGGS COOKING.

OKAY, I'M GOING TO SPRINKLE SOME SALT, AND THEN I HAVE THE HEAT OVER MEDIUM-LOW, BECAUSE I DON'T WANT THE EGGS TO COOK REALLY FAST, AND I DON'T WANT THEM TO COOK ALL THE WAY, BECAUSE THEN WE'RE GOING TO PUT THEM IN THE OVEN FOR A SECOND.

SO I'M GOING TO COVER THEM.

THEY'RE GOING TO BE HERE JUST FOR A FEW MINUTES, AND I'M GOING TO ASSEMBLE THE CASSEROLE.

YOU CAN USE ANY BAKING DISH.

I'M USING A ROUND ONE HERE, AND I'M GOING TO ADD SOME REFRIED BEANS.

NOW, YOU CAN MAKE YOUR REFRIED BEANS AT HOME, OR YOU CAN BUY REFRIED BEANS, OR YOU CAN JUST BUY COOKED BEANS FROM A CAN.

MASH THEM UP.

SEASON THEM WITH A LITTLE BIT OF OIL AND COOKED ONION.

MMM.

SO THERE GOES YOUR QUICK MASHED, AND HERE I ALREADY HAD THE REFRIEDS.

ADD A LAYER OF HAM.

JUST LOVE LAYERED CASSEROLES.

BECAUSE I LOVE EATING LOTS OF THINGS AT ONCE IN THE SAME FORKFUL, SO HERE YOU'RE GOING TO HAVE THE BEANS, YOU'RE GOING TO HAVE THE HAM, AND THEN EGGS.

[SIZZLING] AND HERE WE ARE GOING TO PUT THEM ALL ON TOP.

JUST WANT THEM TO SET.

MMM!

THE CHARRED TOMATOES SMELL AMAZING.

YOU HAVE THE BEANS AND THE HAM AND THE EGGS AND THE SUPER FLAVORFUL SALSA RANCHERA, AND THEN QUESA GUAJACA.

I HAVE MY OVEN AT 400, AND THIS IS GOING TO GO IN THERE FOR JUST, LIKE, 6 TO 8 MINUTES.

I JUST WANT THE CHEESE TO MELT.

NOW LET ME CHECK MY ROLLS.

GORGEOUS, GORGEOUS, GORGEOUS!

THE ROLLS HAVE PUFFED, SO YOU SEE HOW THEY DOUBLED THEIR VOLUME?

HOW HEAVENLY THEY LOOK.

JUST WAIT.

MY OVEN IS AT 350, AND THESE ARE GOING TO GO IN THERE FOR 25 TO 30 MINUTES.

AND THE EGG CASSEROLE IS READY.

THIS LOOKS GOOD.

OH, THAT WAS BIG.

I JUST CUT MYSELF A HUGE, GIGANTIC PIECE, WHICH I AM GOING TO EAT.

THE BEANS, THE SALSA, THE CHEESE, THE HAM, THE EGGS, THE EVERYTHING!

MMM, MY FAMILY MAKES FUN OF ME BECAUSE I TAKE GIGANTIC BITES OF THINGS.

OH, THE CHEESE IS SO GOOEY.

MMM!

IT'S, LIKE, OUT OF THIS WORLD!

EVEN THOUGH WENT IN THE OVEN, THE YOLKS ARE STILL SOFT.

MMM.

I CAN KEEP EATING THIS ALL DAY, BUT THERE'S SO MANY GOOD THINGS TO EAT.

SO MANY THINGS THAT ARE BEING BAKED IN MY OVEN.

WE NEED A GLAZE FOR THE CINNAMON ROLLS, SO I HAVE TWO TABLESPOONS OF BUTTER AND 1/3 OF A CUP OF SWEETENED CONDENSED MILK, AND I'M GOING TO ADD 1/3 OF A CUP OF CONFECTIONER'S SUGAR.

THIS IS SUCH A GREAT GLAZE BECAUSE IT HAS THE TWO DIFFERENT KINDS OF SWEET, THEN IT HAS VANILLA.

SIMPLE RECIPE, BUT IT HAS A LOT OF FLAVOR, BECAUSE I ADD FRESH-SQUEEZED LIME JUICE THAT JUST CUTS ACROSS FROM THE SWEETNESS, AND IT MAKES IT FRESH.

SO TWO TABLESPOONS.

ADD THE MELTED BUTTER.

WE HAVE A GORGEOUS, REALLY NICELY BALANCED GLAZE.

SO I WANT IT THICK ENOUGH SO THAT IT'LL COVER THE CINNAMON ROLLS, BUT I ALSO WANT IT TO FALL ALL OVER IT.

IT'S LIKE THE PERFECT CONSISTENCY FOR ME.

AND I THINK MY ROLLS ARE READY.

MAKE ROOM FOR THE GRAND, GRAND CINNAMON ROLLS.

AND ARE THEY GRAND!

JUST LOOK AT THESE.

AND IT SMELLS BEAUTIFUL.

THIS MAKES BAKING SO WORTHWHILE.

I MEAN, YOU FEEL LIKE AN ARTIST.

AND THIS IS THE BEAUTIFUL PART, TOO.

MMM.

TA-DA!

YOU CAN WAIT UNTIL THEY COOL DOWN, BUT YOU DON'T HAVE TO WAIT.

WE SHOULD OPEN UP A DULCE DE LECHE CINNAMON ROLL SHOP.

OH, DID YOU SEE HOW FLUFFY THAT IS?

MMM.

MMM, MMM!

MM-HMM!

HOW SOFT ARE THESE?

MMM MMM!

MMM.

AND NOW THE FRUIT MIXIOTE.

POOF!

OPEN IT UP, AND ALL THE JUICES COME OUT.

THEY'RE DELICIOUS ON THEIR OWN, BUT TOGETHER, INCREDIBLE.

THIS IS WHY I LOVE BAKING.

YOU GET ALL THESE INGREDIENTS TOGETHER, YOU PUT THEM IN THAT MAGICAL PLACE, AND IT COMES OUT TOGETHER WARM AND BEAUTIFUL AND FULL OF SURPRISES.

FOR RECIPES AND INFORMATION, VISIT PATISMEXICANTABLE.COM OR GET SOCIAL ON TWITTER AND FACEBOOK @PATIJINICH.

MALE ANNOUNCER: "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY...

FEMALE ANNOUNCER: GUANAJUATO-- 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.