TODAY, IT'S ALL ABOUT ONE OF MEXICO'S MOST FAVORITE MEALS--BRUNCH.

IN OUR HOUSE, WE'VE TURNED BRUNCH INTO A JINICH FAMILY CUSTOM.

I'M STARTING WITH A MEXICAN BRUNCH STAPLE-- HUEVOS RANCHEROS WITH CALABACITAS.

THIS DISH IS WHAT MARKS FOR US THE START OF THE WEEKEND.

AND I'LL SHOW YOU MY MEXICAN SPIN ON GRAVLAX.

THE BOYS ARE GOING TO GO WILD.

I BREW A SPICED-UP MEXICAN COFFEE THAT IS THE PERFECT START TO ANY MORNING.

IT'S BEEN PASSED DOWN FOREVER.

AND I'LL MAKE A FRENCH TOAST SO SWEET, YOU'D THINK IT WAS DESSERT.

SO JOIN ME AS I PREPARE SOME OF MY FAMILY'S FAVORITE BRUNCH DISHES.

THE KIDS ARE GOING TO LOVE IT!

♪ DAME, DAME ♪ ♪ DAME TU CHOCOLATE ♪ ♪ DAME, DAME ♪ ♪ DAME TU PILONCILLO ♪ ♪ DAME, DAME ♪ ♪ DAME CAFE CALIENTE ♪ ♪ DAME, DAME ♪ ♪ DAME TU CORAZON ♪ Announcer: "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.

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

TASTE OF MEXICO.

Pati: BRUNCH IS SO BIG IN OUR HOUSE.

HUGE!

JUST LIKE IN MEXICO.

IT'S LIKE WE WAIT THE ENTIRE WEEK FOR SATURDAY MORNING, WHEN WE CAN JUST LET LOOSE.

AND I LIKE TO START MY DAY WITH SOMETHING THAT'S GOING TO GIVE ME A KICK, BUT IT'S ALSO GONNA BE VERY COMFORTING.

I DON'T WANT TO RUSH.

CAFE DE OLLA DOES THE TRICK FOR ME.

I HAVE HERE, LIKE, 4 CUPS OF WATER.

AND I'M GOING TO ADD GROUND ROASTED COFFEE.

FOUR TABLESPOONS.

YOU KNOW, IN MEXICO, THIS COFFEE IS USUALLY MADE IN THESE HUGE CLAY POTS, LIKE THAT ONE UP THERE.

I'M BRINGING IT TO A SIMMER.

AND THEN I'M GOING TO ADD WHAT'S GOING TO MAKE IT SWEET AND RUSTIC AND DELICIOUS.

AND IT'S PILONCILLO.

PILONCILLO IS UNPROCESSED CANE SUGAR.

YOU BUY IT LIKE THIS.

IT COMES IN LITTLE CONES.

IF YOU DON'T FIND IT, YOU CAN SUB DARK BROWN SUGAR.

BUT IF YOU FIND THIS, IT'S A TREAT.

AND ALL YOU NEED TO DO TO USE IT IS JUST GRATE IT.

ALL I NEED IS 2 TABLESPOONS.

THAT LOOKS LIKE ENOUGH.

YOU CAN TAILOR TO TASTE.

I MEAN, IT'S SO INCREDIBLY AIRY.

JUST LOOK AT THE TEXTURE.

IT'S LIKE SUGAR DUST.

SO LOOK IN HERE.

I HAVE THE COFFEE.

I CAN SMELL IT.

IT'S STARTING TO SIMMER.

I'M ADDING IT IN THERE.

THIS IS NOT YOUR TYPICAL COFFEE.

I'M GOING TO GIVE IT A STIR.

THIS COFFEE HAS SO MUCH DEPTH.

AND NOW I'M GOING TO ADD SOMETHING THAT'S GOING TO MAKE IT EVEN MORE WARM AND COMFORTING.

AND IT'S CINNAMON.

BUT IT'S TRUE CINNAMON.

IT'S WHAT IN MEXICO WE CALL CANELA.

AND IT'S CEYLON CINNAMON.

IT'S NOT CASSIA.

IT'S DIFFERENT KINDS OF INGREDIENTS.

LOOK.

I'M GOING TO CRACK THE TRUE CINNAMON.

IT BREAKS.

IT'S FRAGILE.

IT'S WARM.

IT'S FRAGRANT.

IT'S SWEET.

CASSIA CINNAMON, YOU CAN'T BREAK IT.

SEE?

SO IF YOU CAN'T FIND TRUE CINNAMON, YOU CAN USE THIS ONE, BUT IT'S GOING TO GIVE IT A MUCH STRONGER TASTE, LIKE HARSHER, NOT AS WARM.

THIS IS THE WAY MOST MEXICANS DRINK THEIR COFFEE.

IT'S A TRADITIONAL RECIPE.

IT'S BEEN PASSED DOWN FOREVER.

I'M JUST DOING THE SAME OLD THING.

AND I'M LOVING IT.

IT LOOKS A LITTLE BIT CLOUDY ON TOP, BUT THAT'S WHAT YOU WANT.

IF YOU HAVE A STRAINER THAT HAS VERY THIN HOLES, IT'S PERFECT.

IF YOU DON'T, JUST ADD A PIECE OF CHEESECLOTH ON TOP.

AND THEN I'M JUST GOING TO POUR IT IN.

IT SMELLS LIKE THE COFFEE I USED TO TAKE SIPS FROM MY MOM AND DAD SINCE I WAS LITTLE.

MMM!

THIS IS A GREAT WAY TO START THE WEEKEND.

[BELL RINGING] IT'S SUNDAY MORNING, AND I AM IN MORELIA, THE CAPITAL OF MICHOACAN.

MORELIA IS ONE OF MY FAVORITE CITIES IN THE WHOLE OF MEXICO.

AND THIS IS ITS CATHEDRAL.

AND THEY CALL IT THE QUEEN OF THE CITY.

THEY EVEN HAVE A LAW THAT SAYS THAT NO BUILDING CAN BE HIGHER THAN IT, BECAUSE NOBODY CAN BE HIGHER THAN THE QUEEN, RIGHT?

AND LOOK.

IT IS SO PEACEFUL.

AND I AM LOOKING FOR A PLACE TO EAT.

I AM SO HUNGRY.

ONE OF THE THINGS I'VE LEARNED, THE BEST WAY TO FIND WHERE THE BEST FOOD IS IS ASK A LOCAL.

I'M GOING TO FIND SOMEBODY.

[CONVERSATION IN SPANISH] I'M SO HUNGRY.

WHERE SHOULD I GO FOR BREAKFAST?

AND DON'T TAKE ME TO A TOURISTY PLACE.

I WANT TO GO WHERE YOU GO.

Driver: MY FAVORITE PLACE IS SERVI CENTRO.

[CONVERSATION CONTINUES IN SPANISH] OK... Pati: UH-HUH.

SO IT'S LIKE STREET FOOD ALTOGETHER IN ONE PLACE.

THAT'S CORRECT.

THAT'S GOING TO BE THE BEST FOOD!

GRACIAS, MIGUEL!

[BOTH SPEAKING SPANISH] LOOK AT THIS.

IT'S JUST LIKE A FOOD PARADISE.

Pati: SUNDAY IS A DAY TO FEAST, GUYS.

THEY START IN ONE FOOD STAND, AND THEN THEY GO TO THE NEXT.

[SPEAKING SPANISH] ¿TIENE ENCHILADAS MORELIANAS?

[CONVERSATION CONTINUES IN SPANISH] I'M GETTING THE TOP SELLER, GUYS.

SHE SOAKS THE TORTILLA IN THIS GUAJILLO CHILE SALSA.

AND THEN SHE FILLS THE TORTILLAS WITH CHOPPED WHITE ONION AND FRESH CHEESE.

Pati: MMM!

QUESO PANELA.

OK. THAT'S KIND OF A HARD WHITE CHEESE THAT WHEN YOU GRILL IT, IT DOESN'T MELT.

SO IT'S SORT OF MEATY.

SO YOU PUT IT ENCIMA?

ENCIMA.

AND THAT'S GOING TO CROWN THE ENCHILADA.

MMM!

SO HUNGRY.

MMM!

GRACIAS, OLIVIA.

DE NADA.

OK.

THERE'S THE TORTILLA WITH THE CHEESE INSIDE.

IT HAS CABBAGE, PICKLED VEGETABLES.

AND THEN I ALSO SEE SOME SLICES OF TOMATO.

THIS IS A FULL MEAL, GUYS.

I WANT TO GET A BIT OF EVERYTHING IN MY FIRST BITE.

HARD TO DO.

MMM!

SO UNIQUE BECAUSE THE TORTILLAS ARE SORT OF SOAKED AND MOIST AND IN THAT SAUCE.

SO IT'S NOT LIKE YOU'RE HAVING ANY PLAIN-- JUST CORN TORTILLAS.

THEY HAVE THAT GUAJILLO CHILE SAUCE AND THAT SALTY CHEESE.

AND THE PICKLED VEGETABLES ON TOP GIVE IT SUCH FRESHNESS.

TALK ABOUT THE WAY TO START YOUR SUNDAY MORNING.

I'M GOING TO MAKE SOME TOASTS WITH GRAVLAX, BUT MEXICAN-STYLE GRAVLAX.

GRAVLAX?

IT'S A WAY TO PREPARE SALMON THAT COMES FROM NORDIC LANDS, FROM SCANDINAVIA.

LIKE, SINCE THE MIDDLE AGES, THE FISHERMEN USED TO GET SALMON, AND IN ORDER TO BE ABLE TO PRESERVE IT FOR LONG PERIODS OF TIME, THEY USED TO COVER IT WITH SALT AND SUGAR.

AND THEN THEY WOULD BURY IT UNDER THE SAND.

GRAVLAX IS SOMETHING THAT IF YOU KNOW YOU WANT TO EAT IT ON THE WEEKEND, YOU HAVE TO MAKE IT AHEAD OF TIME, AT LEAST 3 OR 4 DAYS.

BUT THEN IT'S GREAT.

BECAUSE YOU HAVE IT THERE, AND IT'S READY.

AND ALL YOU NEED TO DO IS SLICE IT.

TO MAKE MEXICAN GRAVLAX, ALL YOU NEED TO DO IS PLACE A PIECE OF SALMON FILLET ON A BAKING DISH.

YOU'RE GOING TO ADD ONE TABLESPOON OF TEQUILA.

YOU'RE NOT GOING TO TASTE IT.

IT'S JUST GOING TO GIVE IT SOME DEPTH.

AND THEN YOU'RE GOING TO COVER IT IN A CRAZY MIX OF CHOPPED FRESH CILANTRO... TWO TABLESPOONS OF DARK BROWN SUGAR... TWO TABLESPOONS OF SALT, ONE TABLESPOON OF FRESHLY GROUND BLACK PEPPER, ONE TEASPOON OF--I LIKE TO USE CHIPOTLE CHILI POWDER-- BUT YOU CAN USE ANY CHILI POWDER THAT YOU WANT-- ONE TEASPOON OF CUMIN, GRATED ZEST OF A LIME.

YOU'RE GOING TO MIX ALL THAT UP.

YOU'RE GOING TO COVER THE SALMON WITH IT.

YOU'RE GOING TO PUT SOME PLASTIC ON TOP, AND THEN YOU'RE GOING TO PUT ANOTHER BAKING DISH OR A HEAVY PLATE ON TOP OF IT.

PUT SOME CANS ON TOP.

PUT IT IN THE REFRIGERATOR.

AND 3 NIGHTS LATER, IT'S READY.

MMM!

IT LOOKS BEAUTIFUL.

SO IT'S BEEN 3 DAYS.

AND IT'S READY.

JUST LOOK AT THE COLOR.

THIS IS JUST INCREDIBLE.

THE MORE IT SITS IN THE REFRIGERATOR, THE MORE CONCENTRATED THE FLAVOR GETS.

A LITTLE BIT OF CREMA.

IF YOU'RE GOING TO DO THESE, BUY A NICE PIECE OF SALMON.

THIS IS WHERE YOU SPLURGE.

YOU KNOW HOW MANY TOASTS YOU CAN MAKE WITH THESE?

YOU CAN PROBABLY FEED THE ENTIRE NEIGHBORHOOD.

MMM!

THIS MIGHT NOT BE TYPICAL BRUNCH FOOD, BUT BACK IN THE SERVI CENTRO, THERE WAS JUST ONE MORE THING I COULDN'T PASS UP.

¿TIENE TACOS DE LENGUA?

SI.

IN MEXICO, EVERYTHING YOU CAN POSSIBLY IMAGINE CAN GO IN A TACO.

AND HE SPECIALIZES IN TONGUE TACOS.

BEEF TONGUE.

[SPEAKING SPANISH] HE'S GOING TO SHOW US A TONGUE, NOT HIS TONGUE, THE TONGUE!

[LAUGHS] [SPEAKING SPANISH] WHOA!

SO THIS IS THE CHOPPED TONGUE.

I REALLY HAVE TASTED FEW THINGS THAT ARE AS SOFT AS TONGUE.

HE SAYS HE PUTS THE YELLOW SAUCE-- HE USES A YELLOW SMALL CHILE.

IT'S CALLED CHILE PERON.

I'M ADDING PICKLED JICAMA, PICKLED RED ONION, AND PICKLED RADISH.

AND I AM A FAN OF RADISH.

HERE GOES MY TONGUE.

MMM!

DREAMY.

YOU'VE ALL HEARD OF HUEVOS RANCHEROS.

BUT THIS, WHAT I'M MAKING NOW, IS MY KIND OF HUEVOS RANCHEROS, WITH CALABACITAS.

EVERY SATURDAY, I MAKE THESE EGGS IN THE MORNING WITH A TON OF SALSA.

AND THIS DISH IS WHAT MARKS FOR US THE START OF THE WEEKEND.

SO WHAT I'M DOING HERE IS CHOPPING SOME ONION.

IF I DON'T MAKE THESE, THE WHOLE FAMILY IS LIKE, "HOW ARE WE STARTING THE WEEKEND?"

YOU CAN USE ANY TOMATOES THAT YOU LIKE.

YOU CAN USE ANY ONION THAT YOU LIKE.

I JUST ALWAYS, LIKE MANY MEXICANS, GO FOR WHITE.

AND I HAVE MY PAN THAT'S BEEN HEATING OVER MEDIUM HEAT.

I'M GOING TO ADD, LIKE, 3 TABLESPOONS OF VEGETABLE OIL.

AND THEN I'M GOING TO ADD THE ONION.

YOU NEED ABOUT A CUP.

NOW I'M ADDING ONE FRESH JALAPENO.

I HAVE MY HEAT OVER MEDIUM HEAT.

SO YOU WANT TO GO FROM THAT RAW TO TRANSLUCENT.

AND I WANT THE EDGES TO BEGIN TO BROWN.

AND WHILE IT CONTINUES TO COOK, I'M GOING TO CHOP SOME TOMATOES.

YOU WANT RIPE TOMATOES.

YOU REALLY DO.

YOU WANT THEM JUICY.

YOU WANT THEM SWEET.

AND YOU WANT A LOT OF THEM, LIKE A POUND OR 1 1/2 POUNDS.

YOU KNOW, THIS TRIO-- WHITE ONION, JALAPENO, AND RED TOMATO--IS SUCH A BASIC COMBINATION IN MEXICAN COOKING.

AND DEPENDING WHAT YOU DO WITH THE 3 INGREDIENTS, YOU CAN GET RADICALLY DIFFERENT THINGS.

SO YOU HAVE THE RAW ONION, THE RAW CHILE, AND THE RAW TOMATO.

A LITTLE SALT, A LITTLE LIME JUICE, YOU HAVE THE PICO DE GALLO.

HERE I'M COOKING IT ALL IN THE SAME PAN.

AND IT'S GOING TO GIVE ME AN INCREDIBLE SALSA MEXICANA, OR "MEXICAN SALSA," FOR RANCHERO-STYLE EGGS.

BUT THE ADDITION THAT I DO THAT IS VERY DIFFERENT IS I ADD SOME ZUCCHINI.

SO I'M GOING TO RAISE THE HEAT TO ALMOST HIGH.

I'M GOING TO ADD SOME SALT.

YOU CAN SEE ALL THOSE JUICES STARTING TO COME OUT.

AND I WANT TO START CHOPPING THE ZUCCHINI.

I ONLY NEED ONE, REALLY, IF IT'S THIS SIZE.

AND I'M ADDING THE ZUCCHINI ALMOST AT THE END BECAUSE I WANT THE TOMATOES TO BE SUPER MUSHY, BUT YOU DON'T WANT SUPER MUSHY ZUCCHINI.

MM.

THIS IS WHAT I WAS TALKING ABOUT.

SEE?

COME SEE.

IT'S TOTALLY MUSHY.

SUPER, SUPER DUPER MUSHY.

NOW I'M ADDING THE ZUCCHINI.

BUT YOU KNOW WHAT?

YOU CAN ADD ANY VEGETABLE THAT YOU HAVE IN YOUR REFRIGERATOR.

YOU CAN USE GREEN BEANS.

YOU CAN USE CORN.

SOMETIMES I'VE ADDED MUSHROOMS.

SO YOU JUST ADD THAT VEGETABLE IN THE END.

SO I'M ADDING THE ZUCCHINI, GIVING IT A STIR.

I'M GOING TO LOWER THE HEAT.

ADD THE LID.

AND NOW IT'S GOING TO STEAM FOR A FEW MINUTES WHILE I MAKE THE EGGS.

I LOVE THEM SUNNYSIDE UP.

MY KIDS LOVE THEM SUNNY SIDE UP.

MY HUSBAND LOVES THEM SUNNYSIDE UP.

I ONLY NEED TO ADD A LITTLE BIT OF OIL.

JUST A TINY BIT OVER LOW HEAT.

AND THERE I HAVE ONE EGG.

AND IT'S GOING TO COOK GENTLY AND BEAUTIFULLY.

ADD A LITTLE BIT OF SALT.

WHAT HAPPENS WITH SUNNYSIDE UP EGGS, YOU DON'T WANT THE BOTTOM TO BE SUPER BROWN AND THEN THE TOP TO BE RAW.

I LIKE MY WHITES COOKED, BUT I WANT MY EGG YOLKS TO BE RUNNY.

SO I'M COVERING IT.

IT'S GOING TO TAKE A COUPLE OF MINUTES.

THIS LOOKS LIKE IT'S READY.

THAT SMELL IS SO GOOD!

OK, SO YOU CAN SEE THIS SUPER CHUNKY, BASTEY, MUSHY SAUCE.

BUT THE ZUCCHINI IS THERE FIRM AND CRISP.

AND IF YOU TAKE A BITE OUT OF IT, WHICH I WILL NOW JUST TO PROVE THAT I AM NOT LYING, IT SHOULD BE CRISP.

LET ME SEE.

MMM!

[CRUNCHING] YOU HEARD THAT CRUNCH?

IT'S CRUNCHY.

LOOK AT THE EGGS.

THEY'RE LIKE PERFECTION!

SO I WAS GOING TO MAKE EGGS FOR EVERYBODY AND THEN SPOON THE SALSA ON TOP AND BRING IT OUTSIDE, BUT I THINK I HAVE TO GRAB A BITE OF THIS.

LET ME SHOW YOU WHAT I DO.

SO HERE'S THE SALSA ON TOP.

THIS IS MY PERFECT PLATE OF EGGS.

SO A LA MEXICANA, "MEXICAN STYLE," WITH CRUNCHY ZUCCHINI.

MMM!

THAT'S HOW I DO HUEVOS RANCHEROS.

WE HAVE GRAVLAX.

WE HAVE EGGS.

BUT WE NEED FRENCH TOAST.

THIS FRENCH TOAST IS WHAT I CALL FRENCH TOAST GONE WILD.

YOU'RE GOING TO START WITH THE SYRUP.

AND HERE I HAVE 4 CUPS OF WATER.

AND I'M GOING TO ADD 1 1/2 CUPS OF SUGAR.

I'M GOING TO ADD ONE STICK OF CINNAMON.

AND THEN I'M ADDING 5 TO 6 WHOLE CLOVES.

IT'S GOING TO GIVE IT SOME NICE, LIKE, BITTER, PUNGENT TONES.

NOW, I'M GOING TO ADD GOLDEN RAISINS.

I LIKE ADDING THEM EARLY ON BECAUSE I LIKE THEM ALL PLUMPED UP.

NOW WE'RE GOING TO GO INTO THE BREAD.

SO THE BREAD IS GOING TO GET SOAKED.

I LIKE TO USE WHOLE MILK.

AND I'M ADDING ONE CUP.

I'M ADDING--JUST OPEN UP A CAN OF SWEETENED CONDENSED MILK.

AND I BET YOU HAVE NEVER SEEN A FRENCH TOAST RECIPE WHERE THE BREAD IS DUNKED IN SWEET CONDENSED MILK.

YOU'RE GOING TO LOVE IT.

VANILLA.

AND I'M GOING TO WHISK THIS A LITTLE.

THIS FRENCH TOAST RECIPE IS CHARACTERISTIC OF THE YUCATAN, THE YUCATAN PENINSULA IN MEXICO.

AND THEY CALL IT CABALLEROS POBRES.

WHICH TRANSLATES TO "POOR GENTLEMEN."

AND IT'S REALLY IRONIC BECAUSE, YOU KNOW, IT HAS INGREDIENTS THAT ANYBODY CAN GET.

BUT THEN WHEN WE END IT, YOU'RE GOING TO SEE HOW LUXURIOUS IT IS.

SO IT'S SORT OF AN IRONIC NAME.

SO I'M SEPARATING 6 EGGS.

I'M GOING TO PUT THE EGG WHITES IN THIS ONE.

AND THEN I'M GOING TO PUT THE YOLKS IN THIS ONE.

I'M GOING TO POUR THE EGG WHITES IN HERE.

I'M GOING TO BEAT THEM UNTIL THEY HOLD STIFF PEAKS, UNTIL THEY CAN HOLD THE SHAPE.

THEY LOOK LIKE FLUFFY CLOUDS.

THAT'S WHAT YOU WANT.

I'M GOING TO POUR THE EGG YOLKS RIGHT IN HERE.

THIS IS A TRADITIONAL-- WHAT WE CALL IN MEXICO-- CAPEADO, OR A CAPE, THAT YOU'RE GOING TO GIVE SOMETHING.

YOU CAN'T BEAT THESE TOO BRISKLY OR TOO FAST.

IT HAS TO BE SUPER SLOW BECAUSE YOU DON'T WANT ALL THAT VOLUME THAT THE MIXER HAS WORKED SO HARD IN ATTAINING TO GO DOWN.

SO JUST SUPER LOW, JUST UNTIL THEY'RE MIXED.

THAT IS PERFECT.

AND WE'RE GOING TO START A DUNKING GAME.

SO I'M GRABBING MY CRUSTY BREAD.

IT CAN BE ANY KIND OF CRUSTY BREAD.

IT CAN BE FRESH.

IT CAN BE STALE.

SO IT'S A GREAT EXCUSE TO USE OLD BREAD.

BUT JUST WAIT UNTIL YOU SEE HOW THIS BREAD FINISHES.

THE SYRUP IS READY.

AND I HAVE MY OIL HERE.

AND I'M GOING TO TEST IT WITH A PIECE OF BREAD.

IF IT STARTS BUBBLING, IT MEANS THAT THE OIL IS READY.

PERFECT!

THIS IS GREAT.

YOUR OIL, IT HAS TO BE HEATED OVER MEDIUM HEAT SO IT'S STEADY AND IT DOESN'T BURN THE FRENCH TOAST.

SO YOU'RE GOING TO DUNK IT IN THIS MILK SAUCE, SOAKING IT IN HERE.

AND THEN YOU DUNK IT IN THE SUPER FLUFFY BATTER, OR CAPEADO.

DON'T MESS WITH IT MUCH OR THAT FLUFFY, LIGHT BATTER WILL DROP OFF.

AND THEN I'M GOING TO ADD IT INTO THE OIL.

YOU DON'T WANT IT TO BURN.

SO I JUST LOWER THE HEAT JUST A LITTLE.

THEN YOU GO WITH THE REST OF THE PIECES OF BREAD.

SEE HOW FAST IT COOKS?

BEAUTIFUL.

IT'S, LIKE, FLUFFY.

IT'S ALMOST LIKE A MERINGUE COVER.

PERFECT.

I'M GOING TO FLIP THESE OVER.

SO THAT'S A SUPER FLUFFY COATING.

SO AIRY AND LIGHT.

SO THIS IS THE SYRUP THAT'S READY THAT HAS THE SUNKEN DRUNKEN RAISINS.

THE BREAD IS READY.

OOH!

SUPER PERFECT.

I'M ADDING THE SYRUP.

IT'S MISSING SOMETHING-- CHOPPED ALMONDS.

[DEEP CRUNCH] AH!

DID YOU HEAR THAT?

COME HERE.

SQUISHY.

SPONGY.

AH!

LOOK IN THERE!

MMM.

PERFECT.

ALAN?

YA ESTÁ!

JUJU?

SAMI?

[MUSIC PLAYING ON SOUNDTRACK] OOH.

WANT MAS SALSA?

OOH.

YEAH?

WHAT DO YOU THINK, GUYS?

IT'S REALLY GOOD.

HERE IS THE FRENCH TOAST.

WHO WANTS TO TRY A BITE?

I'LL TRY A BITE.

OH, YOU TRY IT, YOU'RE GOING TO LOVE IT.

CAN I HAVE A SIP?

IT'S HOT.

I'LL GIVE YOU A LITTLE BIT.

[LAUGHTER] IT'S HOT?

KIND OF SWEET.

THE SPICES.

Pati: COFFEE, EGGS, MEXICAN GRAVLAX, AND FRENCH TOAST-- A SOUTH OF THE BORDER BRUNCH TRADITION THAT ANY FAMILY WOULD LOVE.

NOW WE CAN START THE WEEKEND.

WHAT DO YOU THINK, GUYS?

A LITTLE MORE EATING?

YEAH.

[LAUGHS] Announcer: 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.

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

TASTE OF MEXICO.