PATI: CALM, PEACEFUL, CHARMING... CELESTUN-- A TINY SEASIDE TOWN WHERE THE BEACHES ARE NEVER CROWDED AND THE WATER ALWAYS CALM.

PEOPLE COME FROM ALL OVER THE WORLD TO TAKE IN THE NATURAL BEAUTY OF THE BIGGEST ATTRACTION: THE NATIVE PINK FLAMINGOS.

OH, LOOK!

SO BEAUTIFUL!

BUT CELESTUN IS SO MUCH MORE--A QUIET TOWN RICH WITH CHARACTERS, AND A BOUNTY OF SOME OF THE MOST DIVERSE AND EXOTIC SEAFOOD IN ALL OF THE YUCATAN.

WE'RE GONNA ADD...

SOME MEZCAL.

MY GUIDE--ONE OF MY GOOD FRIENDS, ACCLAIMED CHEF PEDRO EVIA.

LATER, I'LL RE-CREATE THE SEASIDE FEELING WITH FLAVORS IN MY OWN KITCHEN.

MAN: ♪ DAME, DAME ♪ ♪ DAME TU CHOCOLATÉ ♪ ♪ DAME, DAME ♪ ♪ DAME TU PILONCILLO ♪ ♪ DAME, DAME ♪ ♪ DAME CAFÉ CALIENTÉ ♪ ♪ DAME, DAME ♪ ♪ DAME TU CORAZÓN ♪ 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.

FUD BRAND MEATS, WITH TRADITIONAL MEXICAN FLAVOR.

LA MORENA CHILES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

ALWAYS CONNECTED.

DISCONNECT... AND FEEL THE MOMENT.

YEAH!

[LAUGHING] POOLS OF CLEAR WATER...

UNEXPECTED TASTES... AND PLACES YOU'VE NEVER BEEN.

CANCUN.

LIVE IT TO BELIEVE IT.

PATI, VOICE-OVER: I LOVE AN ADVENTURE-- NEW PLACES-- HIDDEN CULINARY TREASURES.

SO WHEN I ARRIVED IN THE YUCATAN, I KNEW WHO TO CALL-- MY GOOD FRIEND PEDRO EVIA.

PEDRO IS A CELEBRATED CHEF, OWNER OF THE RENOWNED RESTAURANT KUUK IN MERIDA, LOVER OF ALL THINGS YUCATAN, AND PASSIONATE AMBASSADOR FOR THE REGION.

WHEN I TOLD HIM I WAS COMING, PEDRO INSISTED ON SHOWING ME A WONDERFUL LITTLE TOWN AN HOUR FROM MERIDA CALLED CELESTUN.

I KNEW I WAS IN FOR A TREAT.

PEDRO!

WELCOME TO CELESTUN.

I'VE NEVER BEEN TO CELESTUN.

WELL, YOU'RE GONNA LEARN ABOUT IT.

CELESTUN IS A FISHING VILLAGE, VERY CUTE.

IT HAS A MAIN TOWN SQUARE AND THE CUTEST LITTLE TAXIS THAT TAKE YOU EVERYWHERE, GREAT RESTAURANTS, AND A TON OF FLAMINGOS.

PATI, VOICE-OVER: MOST OF THE TOWN'S ECONOMY DEPENDS ON THE THRIVING FLAMINGO TOURISM INDUSTRY.

PEDRO ARRANGED FOR US TO TAKE A BOAT TOUR LATER, BUT FIRST WE NEED TO EAT.

PATI: SO, WHERE ARE WE GOING?

I HAVE BEEN COMING HERE SINCE I WAS A KID.

AND EVERY TIME I BRING SOMEBODY OR COME WITH THE FAMILY TO CELESTUN, WE ALWAYS COME HERE TO LOS PAMPANOS.

PATI, VOICE-OVER: LOS PAMPANOS IS ONE OF THE MOST POPULAR RESTAURANTS IN CELESTUN.

WITH A PRIME LOCATION RIGHT ON THE BEACH AND A LOOK AT THE FRESH INGREDIENTS BEING COOKED UP IN THE KITCHEN, IT'S EASY TO SEE WHY.

PATI: TELL ME A LITTLE BIT ABOUT CELESTUN.

'CAUSE I HADN'T EVEN HEARD ABOUT IT, AND I'M FROM MEXICO.

WELL, CELESTUN IS LOVELY, LIKE OUR MOST PRECIOUS TREASURE, YOU KNOW-- YEAH.

A FISHERMAN'S TOWN.

I WAS LOOKING AT ALL OF THE BOATS.

YES, OF COURSE.

THEY WILL BRING THE FISHES JUST RIGHT FROM THE BEACH.

PATI, VOICE-OVER: FOR OVER 30 YEARS, THOSE BOATS HAVE BEEN DELIVERING THAT FRESH FISH INTO THE HANDS OF CHEF, OWNER AND INSPIRATION TO WOMEN EVERYWHERE--CHEF HILDA.

PATI: ONE OF THE THINGS THAT I REALLY ADMIRE ABOUT HER-- THE WAY HER STAFF AND HER TEAM TALKS TO HER.

YOU CAN TELL THAT THEY LOVE AND RESPECT HER.

I THINK THAT IS SOMETHING HARD TO ACHIEVE WHEN YOU'RE A WOMAN IN THE FIELD.

PATI, VOICE-OVER: ONE OF HER MOST CELEBRATED RECIPES, HER CARPACCIO, IS MADE WITH ELEGANTLY SLICED SEA SNAILS FISHED RIGHT OFF THE COAST THAT MORNING.

ONION... CILANTRO... SALT, PEPPER... FRESH CITRUS... AND A DRIZZLE OF OLIVE OIL.

A TRUE DELICACY.

MMM!

SO THE TEXTURE IS SIMILAR TO CONCH.

IT'S CHEWY AND RUBBERY BUT A LITTLE BIT SWEET.

ONCE YOU START EATING IT, IT STARTS, LIKE, MELTING IN YOUR MOUTH.

MM-HMM.

IT'S AMAZING.

AMAZING!

PATI, VOICE-OVER: CHEF HILDA WAS TAKING US ON A FABULOUS AND UNUSUAL FRESH-OFF-THE-BOAT SEAFOOD ADVENTURE, FROM SEA SNAILS TO FISH EGGS-- IN THIS CASE MULLET ROE.

THE TASTE OF MULLET ROE IS VERY OCEANY AND INTENSE-- STRONG AND FISHY, WITH A SMOKED UNDERTONE.

AND I ABSOLUTELY ADORE THE WAY CHEF HILDA PREPARES IT.

IT'S CALLED HUEVA CON HUEVOS-- MULLET ROE AND EGGS.

SHE SIMMERS SOME TOMATO SALSA, ADDS THE EGGS, AND FINALLY PUTS IT ALL TOGETHER TO MAKE A TRULY UNIQUE DISH.

MMM!

THIS IS SO DELICIOUS.

SO IT'S HUEVA WITH HUEVOS, RIGHT?

HUEVA WITH HUEVOS, YEAH.

HA HA HA!

I FIND THE TEXTURE OF THE MULLET ROE BE ONE OF THE MOST IRRESISTIBLE THINGS.

AS A MEXICANA, I CAN'T RESIST.

MMM!

HILDA.

[SPEAKING SPANISH] [SPEAKING SPANISH] PATI: I LOVE MEETING CHEFS, BUT WHEN I RUN INTO A WOMAN CHEF, I JUST--I FEEL SO PROUD!

SO YOU'RE FROM CELESTUN?

[SPEAKING SPANISH] SI.

HOW WOULD YOU DEFINE THE PEOPLE AND THE FOOD... [SPEAKING SPANISH] SO, TALK ABOUT LOCAL!

EVERYTHING'S LOCAL.

SO IT'S TRUE.

I'VE SEEN IT.

PEOPLE HERE ARE SO FRIENDLY AND GIVING, AND THEY WANT TO SHARE AND THEY WANT TO TEACH YOU.

WELL, THIS IS THE PERFECT EXAMPLE.

THE PERFECT EXAMPLE.

THEN YOUR FOOD EVEN MORE.

[SPEAKING SPANISH] PATI, VOICE-OVER: USUALLY, WHEN I TRAVEL, I LIKE TO GET OFF THE BEATEN PATH, BUT SOMETIMES THERE'S A GOOD REASON THE GUIDE BOOK TOURS ARE SO POPULAR.

[SPEAKING SPANISH] EVERY DAY, BETWEEN 20 AND 30 BOATS WAIT FOR TOURISTS, EAGER TO TAKE A 20-MINUTE RIDE FOR A RARE VIEW... TO SEE THOSE FLAMINGOS IN THE WILD.

THIS IS A FIRST FOR ME.

FOR PEDRO?

NOT SO MUCH.

HOW OFTEN DO YOU COME?

UM...8 TIMES...IN A YEAR?

SO ALMOST EVERY MONTH.

ALMOST EVERY MONTH.

PATI, VOICE-OVER: THE BOAT TOUR TO THE FLAMINGOS IS ONE OF THE MOST POPULAR ATTRACTIONS IN THE YUCATAN, BUT WHEN YOU GO WITH PEDRO, YOU GET TO TAKE A FEW SCENIC DETOURS.

PEDRO: YOU CAN SEE THE MANGROVE IN HERE, THIS, UH, TUNNEL.

THIS IS SO...PEACEFUL.

IT'S SO BEAUTIFUL.

THE AIR CHANGED ONCE WE GOT IN HERE-- [THROATY CALL] WHAT'S THAT SOUND?

THAT'S A-- THAT'S AN ENGINE.

[LAUGHTER] PEDRO: YES, THERE IS A BUNCH OF THEM.

OH, WOW!

AND HOW--HOW IS THEIR BEHAVIOR?

ARE THEY FRIENDLY TO PEOPLE?

WHY?

ARE YOU AFRAID OF AN ATTACK OF THE FLAMINGOS?

HA HA!

NO.

THEY LOOK ADORABLE.

PATI, VOICE-OVER: IN THE FALL AND WINTER MONTHS, FLAMINGOS MIGRATE TO CELESTUN FOR BREEDING AND FEEDING.

THE WATERS OF CELESTUN'S MANGROVES ARE SWEET AND CLEAR, PERFECT FOR FINDING THEIR FAVORITE MEAL--SHRIMP.

LOTS AND LOTS OF SHRIMP.

[MAN SPEAKING SPANISH] THE FLAMINGOS ARE BORN WHITE?

MAN: YEAH.

AND THEN HOW DO THEY GET TO BE THAT PINK?

THEY EAT SHRIMP LARVAE.

THE SHRIMP LARVAE IS RICH IN CAROTENE FOR THE PINK-COLORED FLAMINGO.

PATI: I THINK FLAMINGOS TRULY ARE A TESTAMENT TO THE SAYING OF "YOU ARE WHAT YOU EAT" BECAUSE THEY START SUPER WHITE, AND THEN THEY EAT THE PINK SHRIMP AND THEN THEY BECOME THESE DEEP-PINK, GORGEOUS ANIMAL.

OH, LOOK!

SO BEAUTIFUL.

THEY LAND SO ELEGANTLY.

SO HAVE THE FLAMINGOS EVER BEEN HUNTED TO BE EATEN?

MAN: MM-MMM.

NO.

NO.

ALL THE PEOPLES HERE IS FOR THE-- TO SEE THE FLAMINGOS.

YEAH.

SO TODAY AND THROUGHOUT HISTORY, FLAMINGOS HAVE BEEN RESPECTED AND-- YES.

AND SEEN AS A BEAUTIFUL...

YES, AND WE WILL TRY TO KEEP IT THAT WAY.

[PATI SPEAKING SPANISH] SHALL WE GO GET SOME FOOD?

YES, OF COURSE.

[PATI SPEAKING SPANISH] TO THE MARKET WE GO.

OK, SO THESE TAXIS ARE COMMON IN ALL OF YUCATAN, EVERY LITTLE TOWN?

EVERY LITTLE TOWN.

IS THIS AS FAST AS IT GOES?

YES.

YES, IT IS.

YEAH?

IT'S FASTER THAN I RUN.

IT'S FASTER THAN I BIKE.

I LOVE IT!

SUPER FUN.

[SPEAKING SPANISH] PATI, VOICE-OVER: PEDRO IS SUCH A WELL-RESPECTED CHEF.

AND ONE OF THE THINGS THAT EXCITES ME THE MOST IS THE EXCHANGE OF IDEAS AND TECHNIQUES.

SO WE DECIDED THAT THE BEST WAY TO COMPLETE THE CELESTUN EXPERIENCE WAS TO GO TO THE MARKET, FIND LOCAL INGREDIENTS AND COOK TOGETHER.

PEDRO'S SHOPPING.

I'M EATING.

[SPEAKING SPANISH] PATI: WHAT DO YOU HAVE?

PATI, VOICE-OVER: THE BEST PART ABOUT SHOPPING FOR INGREDIENTS IN A SEASIDE TOWN?

BUYING FRESH FISH, RIGHT OFF THE BOAT.

[SPEAKING SPANISH] UH-HUH.

I GUESS THIS IS PERFECT!

PATI: FOR ME, IT'S SUCH A PRIVILEGE TO MEET WITH PEDRO AND TO GO SHOP AND WALK AROUND AND THEN COOK AND THEN SEE, YOU KNOW, WHAT HE'S COMING UP WITH.

LET'S CUT THE BANANA LEAF FIRST.

THE SMELL IS SO BEAUTIFUL.

PATI, VOICE-OVER: WHAT A TREAT.

WITH OUR FRESH CELESTUN INGREDIENTS, PEDRO AND I ARE GOING TO MAKE WHOLE FISH WRAPPED IN BANANA LEAVES AND CEVICHE.

THIS IS THE FULL CELESTUN EXPERIENCE.

NICE SMELL.

THE SMELL, AND WITH THE WIND FROM THE SEA, IT'S LIKE HITTING MY FACE.

IT'S SO DELICIOUS.

PATI, VOICE-OVER: WE'LL COOK THE FISH WITH OREGANO AND EPOSOTE.

PEDRO, VOICE-OVER: A MARINADE OF SOUR ORANGE, CILANTRO, GARLIC, AND OIL IS THEN DRIZZLED ON THE FISH.

YOU KNOW, COOKING IS A FORM OF TRANSMITTING LOVE.

YES.

SO YOU HAVE TO TRANSMIT LOVE WITH THE HANDS.

PEOPLE HERE HAVE BEEN COOKING WITH BANANA LEAVES FOREVER, RIGHT?

YES.

JUST A FLAVOR I HAD SINCE I WAS A KID, SO FOR ME, IT'S VERY PRESENT IN MY MEMORIES.

WHEN I COOK WITH BANANA LEAVES OR WITH ANY KIND OF VERY EXOTIC HERBS, LIKE THE ONES FROM THE YUCATAN, IT MAKES ME FEEL LIKE I'M TRAVELING IN MY KITCHEN.

SO WE'RE GONNA START TO MAKE OUR CEVICHE.

OK.

WHICH ARE THE MOST POPULAR WAYS OF EATING CEVICHE IN THE YUCATAN?

WELL, THE MOST POPULAR WAY IS THE CLASSIC CEVICHE WITH ONIONS, TOMATOES.

MM-HMM.

AND CORIANDER OR CILANTRO.

OK, SO, SIMPLE.

YEAH, SIMPLE.

I LIKE TO ADD THE TROPICAL FLAVORS IN THE CEVICHE.

OK. WE HAVE THE BITTER ORANGE.

JUST THE BITTER ORANGE FOR RIGHT NOW.

OK.

SO, WE'RE GONNA ADD THIS [INDISTINCT] TO CELESTUN.

THIS IS THE ONE THAT-- SHRIMP FROM THE FLAMINGOS.

YEAH.

YES.

THIS IS THE ONE THAT THEY GAVE THE FLAMINGOS THEIR PIGMENTATION.

RIGHT.

PATI, VOICE-OVER: TO THAT WE ADD... CUBES OF VERY FRESH WHITE FISH.

PATI, VOICE-OVER: RED ONIONS, CUCUMBERS, MANGO, AND COCONUT.

THEN TOMATOES AND CILANTRO.

AND TO GIVE IT A KICK, ROASTED AND DICED CHILE PEPPERS.

AND...THE TROPICAL PART-- WE'RE GONNA ADD THE COCONUT WATER.

[SPEAKING SPANISH] AND WE'RE GONNA ADD SOME MEZCAL.

YEAH.

AND THERE YOU GO.

YOU HAVE YOUR CEVICHE.

MMM!

WITH THE MEATY CHUNKS OF COCO... FRESH COCONUT IN THE FRESH WATER AND THE MANGO... MMM!

[SPEAKING SPANISH] [SIZZLING] PATI: WHEN YOU GET TO COOK WITH THE LOCAL PEOPLE, IT'S JUST INTERESTING TO SEE WHAT INGREDIENTS, WHAT TECHNIQUES, WHAT RECIPES, WHAT TRADITIONS RULE THE CULINARY CULTURE OF A PLACE.

MMM!

IT'S LIKE MILD, BUT SO FLAVORFUL.

THIS HAS BEEN GREAT, PEDRO.

THANK YOU VERY MUCH.

I'VE GOTTEN TO SEE ANOTHER SIDE OF CELESTUN THAT I JUST DIDN'T KNOW AND ATE SO MANY DELICIOUS THINGS, AND IT JUST...

OPENED MY MIND-- I'M VERY GLAD.

TO WHAT YUCATAN-- I'M VERY GLAD YOU LIKE IT, AND YOU'RE WELCOME EVERY TIME.

[CLINK] PATI: WHEN I THINK ABOUT CELESTUN, I THINK ABOUT BOUNTY.

THIS CALM, QUIET, UNPRETENTIOUS BEACH, BUT ONCE YOU GOT THERE-- THEY HAD ABSOLUTELY EVERY KIND OF FISH, AND IT WAS JUST SO UNEXPECTEDLY BOUNTIFUL.

SO WHAT I WANT TO DO IS PUT THAT WHOLE EXPERIENCE IN A POT.

AND I CAME UP WITH THIS EVERYTHING BUT THE KITCHEN SINK SEAFOOD RICE.

SO THE FIRST THING WE NEED TO DO IS A SEASONING BROTH.

WE HAVE 3 VERY RIPE ROMA TOMATOES, AND I COOK THEM UNTIL THE SKIN COMES OFF, UNTIL, YOU KNOW--THEY WERE A LITTLE BIT MUSHY BEFORE.

NOW THEY'RE SUPER-DUPER MUSHY.

AND I'M ADDING THEM RIGHT IN HERE WITH 3 COOKED GARLIC CLOVES.

I COOKED 2 JALAPENO CHILES.

YOU NEVER KNOW HOW SPICY YOUR CHILES ARE GONNA BE.

ADD ONE AT A TIME TO TEST THE SPICINESS.

A TEASPOON OF SALT, AND 1/2 CUP OF WHITE ONION.

I'M GONNA PUREE THESE UNTIL COMPLETELY SMOOTH.

[WHIRRING] NOW WE'RE GOING TO SEASON OUR SAUCE OVER VERY HIGH HEAT IN ABOUT 2 TABLESPOONS OF VEGETABLE OIL.

AND YOU HAVE TO WAIT FOR THAT OIL TO BE SIZZLING HOT BEFORE YOU ADD THE SAUCE BECAUSE YOU WANT TO SHOCK THE SAUCE.

[LOUD SIZZLING] THAT IS THE SOUND OF MEXICAN COOKING.

IF YOU GO INTO A MEXICAN KITCHEN AND YOU DON'T HEAR SPLATTER AND SIZZLE AND NOISE, DON'T EAT THE FOOD.

IT'S NOT GONNA BE GOOD.

SO WHAT WE'RE DOING NOW IS REDUCING THE SAUCE JUST A LITTLE, LETTING IT THICKEN.

SO IT JUST HAS TO COOK FOR, YOU KNOW, 5 TO 6 MINUTES.

BY COOKING THE SAUCE FURTHER, IT IS SEASONING WITH ITS OWN INGREDIENTS.

SO I'M GONNA PUT THIS IN THE BACK.

AND I AM BRINGING MY ARROCERA.

SO I'M GONNA HEAT THIS POT OVER HIGH HEAT AND ADD 1/4 CUP OF OLIVE OIL.

AND I'M GONNA GET MY SEAFOOD.

HOW BOUNTIFUL IS THIS?

THINK OF THIS DISH LIKE AN OPERA.

AND THE SEASONING BROTH THAT WE JUST MADE-- THAT IS LIKE THE CHOIR.

AND IT'S JUST CALM THERE IN THE BACKGROUND.

BUT THE SEAFOOD--THEY'RE LIKE THE STARS OF THE SHOW.

AND HERE WE HAVE THE CLAMS AND THE MUSSELS AND THE SHRIMP, AND HERE WE HAVE SOME GORGEOUS ROCKFISH AND SOME CALAMARI.

SO WHAT I'M GOING TO DO IS I'M GOING TO ADD THE CALAMARI TO THE PAN-- HAS TO BE VERY HOT BECAUSE I WANT IT TO SEAR AND TO BROWN.

[SIZZLING] AND THE TENTACLES, WHICH ARE MY FAVORITE PART OF THE CALAMARI.

AND I'M GONNA ADD A LITTLE BIT OF SALT, A LITTLE BIT OF PEPPER, I'M ADDING 5 CLOVES OF CHOPPED GARLIC.

SO THIS IS WHAT YOU WANT, JUST A MINUTE OR TWO.

I DON'T WANT TO THOROUGHLY COOK IT, 'CAUSE THEN IT'S GONNA FINISH COOKING WITH THE REST OF THE INGREDIENTS AND THE RICE.

NOW I'M GONNA DO THE SAME THING BUT WITH THE SHRIMP.

[SIZZLING] AND THIS IS JUST A MINUTE AGAIN.

I DON'T WANT TO THOROUGHLY COOK THE SHRIMP.

I JUST WANT TO BROWN IT ON THE OUTSIDE SO IT'LL HAVE A BEAUTIFUL...LOOK.

SO THAT'S IT.

NOW I'M TAKING THEM OUT.

YOU WANT SOME NICE BIG SHRIMP.

NOW WE HAVE THE OIL THAT'S ALREADY SEASONED.

AND THEN I'M GOING TO DO WHAT IS ALSO TYPICAL OF MEXICAN KITCHENS, WHICH IS FRY THE RICE BEFORE WE ADD THE SEASONING BROTH.

I'M ADDING 2 CUPS OF RICE.

YOU KNOW, THIS IS A VERY SIMPLE DISH TO MAKE.

IT JUST HAS DIFFERENT STEPS THAT IF YOU THINK ABOUT IT ARE JUST ADDING ANOTHER LAYER AND ADDING ANOTHER LAYER OF FLAVOR.

YOU STOP WHEN THEY CHANGE FROM THIS GRAYISH-WHITE COLOR TO THE SHINY WHITE THAT YOU GET IN HERE.

SO NOW WE'RE ADDING THE SEASONING BROTH RIGHT IN HERE.

[SIZZLING] I'M CONDUCTING THIS OPERA.

OH, THE SMELL OF THE STEAM IS HEAVENLY.

I DON'T WANT TO WASTE ANY OF THIS TOMATO BROTH.

SO I'M DUMPING 5 CUPS OF FISH BROTH INTO THE PAN BEFORE POURING IT ONTO MY RICE.

NOW I'M GOING TO SEASON THE FISH.

SO HERE I HAVE SOME ROCKFISH.

YOU CAN USE ANY MILD-FLAVORED FISH.

I'M GONNA SEASON IT WITH SOME SALT AND PEPPER... CUT IT INTO 5 PIECES... YOU'RE GONNA SEE HOW BEAUTIFUL THIS IS.

AND THEN WE'RE ADDING THE SHRIMP AND THE CALAMARI.

AND THEN, THE MUSSELS AND THE CLAMS.

NOW, THIS IS NOT A DISH THAT NEEDS TO FINISH LIKE A PAELLA, 'CAUSE YOU DON'T WANT IT DRY.

THIS IS A SOUP.

THIS IS A STEW.

YOU'RE GONNA COVER IT.

YOU'RE GONNA HAVE IT AT A MEDIUM SIMMER, AND IN 8 TO 10 MINUTES, THIS IS GONNA BE READY.

WHILE THAT FINISHES COOKING, I'M GONNA MAKE A CRISP, REFRESHING AND BRIGHT CHAYOTE SALAD WITH AVOCADO AND PEPITA DRESSING.

SO THE BASE OF THE DRESSING IS GONNA BE TOASTED PEPITAS-- PUMPKIN SEEDS.

I'M GONNA TOAST THEM IN THIS PAN OVER LOW TO MEDIUM HEAT.

IT TAKES LIKE 2 TO 3 MINUTES.

AND WHAT YOU WANT TO HEAR IS THE POPPING SOUND AS IF IT WERE POPCORN, AND YOU WANT TO SEE THE COLOR CHANGE A LITTLE BIT TO LIGHT BROWN.

[POP] OH, SEE?

THEY WERE STARTING TO JUMP.

AH!

SEE?

[POP] THE PEPITAS ARE READY.

I'M GONNA PUT THE PEPITAS IN HERE SO THEY WILL STOP COOKING.

AND I'M GOING TO ADD THE REST OF MY INGREDIENTS: SOME RIPE AVOCADO, FRESH CILANTRO, 2 TABLESPOONS OF DILL, 1 RAW GARLIC CLOVE, THEN I'M GOING TO ADD 1/2 CUP OF WATER.

WE'RE ADDING THE TOASTED PEPITAS, AND THEN 1 TEASPOON OF GRAINY MUSTARD.

ADD 1/4 CUP OF OLIVE OIL, SALT AND BLACK PEPPER TO TASTE, AS WELL AS THE JUICE OF 3 LIMES.

[WHIRRING] LET ME SEE.

[SMACKS LIPS] MMM!

IT'S CITRUSY... A LITTLE BIT BUTTERY BECAUSE OF THE AVOCADO.

IT'S NUTTY BECAUSE OF THE TOASTED PUMPKIN SEEDS, AND THEN IT HAS THAT NICE HERB-Y TASTE.

IT'S JUST REALLY DELICIOUS.

THE NEXT THING IS THE VEGETABLES FOR THE SALAD.

WE'RE GOING TO DO JICAMA.

IT HAS AN IRRESISTIBLE WATERY CRUNCH.

THIS IS PERFECT FOR THIS BEACH-RELATED MEAL BECAUSE IT IS SO REFRESHING.

THEN, WE'RE GONNA DO SOME GREEN APPLE.

IF YOU HAD TASTED THE JICAMA, YOU WOULD SEE WHAT A GREAT COMBINATION THIS IS BECAUSE THE JICAMA IS MILDLY SWEET, AND THE APPLE HAS A DIFFERENT KIND OF SWEET, BUT IT'S ALSO TART.

SO THE LAST INGREDIENT WE'RE GOING TO USE IS THE CHAYOTE SQUASH.

IT'S JUST A DIFFERENT KIND OF SQUASH USUALLY USED COOKED, BUT THEY'RE INCREDIBLY, INCREDIBLY FLAVORFUL AND DELIGHTFUL WHEN EATEN RAW.

I MEAN, THINK ABOUT A COMBINATION BETWEEN A PEAR, AN APPLE, AND A CUCUMBER.

THAT'S WHAT A CHAYOTE TASTES LIKE, AND... [CRUNCHING] MMM!

SO CRUNCHY.

WE'RE GOING TO COVER THEM IN A VERY, VERY GENEROUS WAY.

MMM!

YOU CAN SEE HOW CREAMY THIS DRESSING IS.

LOOK.

IT'S JUST HUGGING THOSE INGREDIENTS.

I'M GONNA GARNISH IT WITH A LITTLE BIT OF DILL, CILANTRO, TOO.

MMM!

THIS IS WHAT YOU WANT TO SEE, AND WHAT I'M THINKING IS, I WISH THAT MY BOYS WERE RIGHT HERE BECAUSE IT TASTES ITS BEST RIGHT NOW.

I LIKE TO EAT IT WITH A SPOON SO I CAN GET SOME OF THE BROTH.

MMM!

SO GOOD!

EVERY BITE WILL BE A DIFFERENT EXPERIENCE, BUT WITH THE SAME NICE BACKDROP FROM YOUR CHOIR.

MMM!

AND THEN, YOU HAVE THE SALAD ON THE SIDE.

SO I DON'T KNOW IF I'M GONNA GET AN APPLE OR A CHAYOTE.

I BET YOU THIS IS JICAMA.

MM-HMM.

SO IT'S SO NICE BECAUSE YOU HAVE THE 3 DIFFERENT KINDS OF CRUNCHES, AND THEY TASTE VERY DIFFERENT.

SO YOU MIGHT NOT BE GOING TO CELESTUN THIS WEEK OR NEXT, BUT YOU CAN REALLY BRING HOME ALL OF THE FLAVORS THAT YOU FIND THERE WITH THESE KINDS OF DISHES-- BOUNTIFUL, RICH, REFRESHING, AND YOU REALLY GET A DIFFERENT EXPERIENCE WITH EVERY BITE.

JUST AS BOUNTIFUL AND SURPRISING AS MY EXPERIENCE IN CELESTUN.

FOR RECIPES AND INFORMATION FROM THIS EPISODE AND MORE, VISIT PATIJINICH.COM AND CONNECT.

FIND ME ON FACEBOOK, TWITTER, INSTAGRAM, AND PINTEREST @PATIJINICH.

ANNOUNCER: "PATI'S MEXICAN TABLE IS MADE POSSIBLE BY... WOMAN: A PLACE THAT'S A FEW HOURS AWAY.

A PLACE THAT MOVES AT A DIFFERENT PACE.

A PLACE THAT TRAVELS BACK IN TIME.

A PLACE THAT IS CAMPECHE.

CAMPECHE.

LIVE IT TO BELIEVE IT.

MAN: LA MORENA CHILES AND SAUCES.

AUTHENTIC MEXICAN FLAVOR.

WOMAN: INTRODUCING FUD CAMPIRANO MEXICAN CHEESES WITH RESEALABLE PACKAGING.

MAN: 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.