PATI: MEXICO IS FULL OF SURPRISES.

I'M ALWAYS AMAZED HOW, IN A COUNTRY SO RICH WITH HISTORY, SO FULL OF CULTURE AND BEAUTY, SOMETIMES THE MOST MEMORABLE EXPERIENCES ARE THE ONES I LEAST EXPECT.

TAKE THE YUCATAN PENINSULA.

FROM THE BEACHES OF CANCUN TO THE TOPS OF THE MAYAN RUINS... MARKETS, MYTHOLOGY, ANCIENT RECIPES, ELEVATED CUISINE...

THE YUCATAN HAS IT ALL.

AND YET, ONE OF HER GREATEST SURPRISES LIES IN A TINY SEASIDE VILLAGE THAT'S FULL OF PRIDE, PASSION, AND GENEROSITY.

YOU WON'T FIND THIS ONE IN THE GUIDEBOOKS: CHAMPOTON, ME LLENASTE EL CORAZON.

CHORUS: ♪ 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.

LAMORENA CHILES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

PATI: YOU'VE PROBABLY NEVER HEARD OF CHAMPOTON.

COMFORTABLY NESTLED INTO THE WESTERN COAST OF THE YUCATAN PENINSULA IN THE STATE OF CAMPECHE, THE SOUTHERN WATERS OF THE GULF OF MEXICO ARE SO BOUNTIFUL HERE, THAT THIS TINY TOWN IS ONE OF THE LARGEST SEAFOOD SUPPLIERS IN THE ENTIRE COUNTRY.

THE LOCAL FISHERMEN HERE HAVE IT GOOD.

EVERYTHING IS CAUGHT THE OLD-FASHIONED WAY.

EVERY MORNING THEY GO OUT... EVERY AFTERNOON THEY RETURN BOATS FILLED.

A FEW STEPS AWAY FROM THE DOCKS, YOU'LL FIND YOUR CHOICE OF THE DAILY CATCH AT THE SPRAWLING LOCAL MARKET.

AND THAT'S WHERE I MET MY HOST, LIFE-LONG CHAMPOTON RESIDENT, CHACHI.

[SPEAKING SPANISH] PATI: CHACHI'S THIS AMAZING WOMAN, FULL OF LIFE.

SHE LOVES COOKING.

[SPEAKING SPANISH] PATI: CHACHI HAS INVITED ME TO A CHAMPOTON FEAST WITH HER FAMILY, AND WE ARE AT THE MARKET FINDING INGREDIENTS FOR THAT MEAL.

SHE'S MAKING A PIBIPOLLO, WHICH IS A GIGANTIC TAMAL.

THE TRADITION HERE IN CHAMPOTON IS TO COME TO THE MARKET, AND YOU'RE GONNA BUY WHAT YOU COOK THAT DAY... EVERY DAY.

A MARKET IS A TRUE REPRESENTATION OF THE TOWN IT'S IN.

IN CHAMPOTON, IT'S FISH VENDOR AFTER FISH VENDOR.

YOU NEED TO SEE THE DOGFISH.

THAT'S THE CAZON, OR DOGFISH.

VERY TRADITIONAL HERE AT CHAMPOTON.

[SPEAKING SPANISH] PATI: SO, THIS IS THE DOGFISH.

THEY CLEAN IT AND THEY OPEN IT UP.

THEY PUT IT IN THE SUN.

[SPEAKING SPANISH] HO HO!

IN MEXICO, MARKETS ARE TRULY A FAMILY AFFAIR, AND CHACHI'S FAMILY IS NO EXCEPTION.

HER PARENTS USED TO WORK THIS STAND, AND SHE USED TO HELP THEM.

[SPEAKING SPANISH] IT'S HER SISTER.

IT'S INCREDIBLE HOW IN MEXICO, FOOD BUSINESS IS A FAMILY BUSINESS.

[SPEAKING SPANISH] IT LOOKS LIKE CHAMPOTON IS ONE BIG FAMILY.

PATI: THERE WAS ONE MORE PERSON CHACHI WANTED ME TO MEET, AND IT WOULD HAVE A DELICIOUS PAYOFF.

THEY GREW UP TOGETHER HERE IN THE MARKET.

CHACHI'S DEAR FRIEND EVANGELINA HAS A PANUCHERIA.

AND HER FAMILY HAS BEEN FEEDING PANUCHOS TO THIS MARKET FOR 42 YEARS!

[SPEAKING SPANISH] PATI: "WHAT ARE PANUCHOS?"

YOU ASK?

THEY ARE YOUR NEW FAVORITE SNACK!

FRESH MASA IS PRESSED AND FRIED INTO A PILLOWY BED THAT IS THEN TOPPED...

HERE WITH TINY SHRIMP AND AVOCADO.

AND AS WE ALWAYS DO IN MEXICO, WE DRESS IT UP.

SALSA, CABBAGE, PICKLED ONION, AND... MMM!

MMM!

MMM!

THAT TINY LITTLE SHRIMP IS SO SWEET AND TENDER.

A LITTLE BIT SALTY.

MMM!

[SPEAKING SPANISH] WE'RE GONNA GO COOK.

PATI: IN MEXICO, THE STORY OF THE HACIENDA IS TIGHTLY WOUND IN THE FABRIC OF OUR NATIONAL HISTORY.

FOR DECADES, THEY'VE STOOD AS SOCIAL AND ECONOMIC SYMBOLS OF SPANISH COLONIALISM.

TODAY, MANY HAVE FOUND NEW LIFE AS HOTELS, SPAS, OR PRIVATELY OWNED ESTATES.

CHACHI AND HER FAMILY HAVE OWNED HACIENDA NIOP SINCE 1991.

AS THE KITCHEN IS PREPARING FOR TONIGHT'S FEAST, HER SONS GIVE ME A TOUR.

PATI: THIS IS DAVID AND RAUL.

HEY, GUYS.

SO GREAT TO SEE YOU.

AND I'M LOOKING FORWARD TO LEARNING SO MUCH OF THE HACIENDAS.

[SPEAKING SPANISH] SO YOU ARE TELLING ME LA HACIENDA IS THE--WHAT YEAR?

THE HACIENDA DATES 18-- [SPEAKING SPANISH] [MEN SPEAKING SPANISH] 1892.

PATI: THE HACIENDAS WERE OWNED BY SPANISH COLONIAL ELITES WHO RULED OVER THE PROPERTY LIKE FEUDAL PRINCES.

THE HACIENDA WAS, FOR A COUPLE OF CENTURIES, THE ECONOMIC MODEL IN WHICH THE COUNTRY WAS BASED.

IT WAS A PLACE WHERE PEOPLE LIVED AND WHERE THERE WAS A CERTAIN PRODUCTION OF AN INGREDIENT OR DIFFERENT INGREDIENTS.

[SPEAKING SPANISH] PATI: IT'S BEAUTIFUL!

PATI: WHAT DOES THIS HACIENDA MEANS TO YOU AND YOUR FAMILY?

[SPEAKING SPANISH] PATI: THE HACIENDA IS JUST STUNNING, BUT THE CONSERVATION EFFORT I AM MOST IMPRESSED WITH IS THE COOKING TECHNIQUE I AM ABOUT TO EXPERIENCE.

[SPEAKING SPANISH] PATI: THE PROCESS OF COOKING BURIED FOOD HAS PROBABLY NOT CENTURIES BUT MILLENNIA.

THESE COOKING TECHNIQUES IS CRUCIAL TO MAYAN HISTORY.

[SPEAKING SPANISH] PATI: AHH...

IT'S VERY PRACTICAL, IF YOU THINK ABOUT IT.

YOU HAVE TO COOK A WHOLE ANIMAL.

YOU HAVE NO REFRIGERATION.

IT COOKS OVERNIGHT WHILE YOU'RE SLEEPING.

NOBODY'S GONNA GET TO IT 'CAUSE IT'S BURIED.

AND THEN YOU DIG IT OUT AND YOU HAVE FOOD FOR THE WHOLE COMMUNITY OR THE TOWN, OR YOU HAVE FOOD FOR DAYS.

[SPEAKING SPANISH] OK. PATI: YOU HAVE TO BE SO GRATEFUL, WHERE SOMEBODY TAKES YOU IN THEIR KITCHEN AND IN THEIR HOME, BECAUSE THEY'RE REALLY LETTING YOU IN.

[SPEAKING SPANISH] PATI: WHEN I FIRST LAID EYES ON CHACHI, I JUST KNEW I WAS GONNA HAVE THE MEAL OF A LIFETIME.

PATI: WE HAVE THE MEAT, POLLO-- WE HAVE THE MEAT.

[SPEAKING SPANISH] CUMIN TIPS FOR THE GOOD DIGESTION.

SHE'S ADDING THE GARLIC BULBS WITH THE SKIN ON 'CAUSE IT HELPS WITH THE TEXTURE AND ALSO THE FLAVOR.

[SPEAKING SPANISH] [BLENDER WHIRRING] [SPEAKING SPANISH] PATI: CHACHI ADDS A MIXTURE OF MASA AND WATER CALLED "KOL" TO THICKEN THE STEW.

[PATI SPEAKING SPANISH] OK.

SO YOU HAVE THE MASA... [SPEAKING SPANISH] IN MEXICO, IT IS VERY COMMON TO USE LARD AS A COOKING FAT.

CHACHI BOUGHT THIS BOTTLE, FRESHLY RENDERED, AT THE MARKET.

[SPEAKING SPANISH] CHACHI, WHAT'S THAT SOUND?

AND SHE SAYS THAT THE WINDMILL HELPS YOU KNOW WHAT'S GOING ON OUT THERE, LIKE--LIKE IF THERE'S LIGHT WIND, IF A STORM IS COMING, WHAT TIME OF THE DAY IT IS.

[SPEAKING SPANISH] SHE SAYS WE'RE MAKING A WELL.

PATI: RITUALS ARE BEAUTIFUL.

THEY GIVE FAMILIES AND FRIENDS THINGS TO DO TOGETHER.

AND THEY'RE PASSING ALONG THINGS THAT HAVE A LOT OF MEANING.

[SPEAKING SPANISH] OOH, IT IS COMMON PIE, LIKE A SAVORY PIE WITH MASA.

[CHACHI SPEAKING SPANISH] PATI: THIS IS CHACHI'S MOTHER-IN-LAW.

THAT'S WHO SHE LEARNED TO MAKE THIS PIBI FROM.

[SPEAKING SPANISH] PATI: SO, THAT'S SO INTERESTING.

SHE SAID THAT THE MUMS SPOIL THEIR DAUGHTERS.

IT'S ONCE THEY GET MARRIED THAT THEY LEARN FROM THE MOTHER-IN-LAW, 'CAUSE THE MOTHER-IN-LAW WANTS THE DAUGHTER-IN-LAW TO FEED THE--HER SON, RIGHT?

SI.

HA HA!

SI.

PATI: SO SHE ALREADY ADDED TOMATOES, ONIONS... WITH THE PIBI ALL FILLED, IT'S READY TO BE TOPPED.

A MASA LID GETS PRESSED ONTO THE REST OF THE DISH.

THE RESERVED SAUCE IS RUBBED ALL OVER TO GIVE IT FLAVOR AND COLOR.

THE PIBIPOLLO IS THEN WRAPPED IN BANANA LEAVES AND SECURELY TIED.

CHACHI AND I CAREFULLY TRANSFER THE PIBI ONTO A BOARD AND CARRY IT OUTSIDE.

ALL THAT'S LEFT... IS FOR IT TO BE PUT INTO THE EARTH TO COOK.

AND THEN IT WILL BE COVERED WITH THE LEAVES SO THAT THE SMOKE DOESN'T ESCAPE AND ALL THAT FLAVOR AND HEAT SPACE TO COOK THE TAMAL.

IT COOKS IN THERE FOR 1 HOUR, AND THEN WE'RE GONNA COME GET IT OUT.

[SPEAKING SPANISH] PATI: WHILE THE PIBIPOLLO COOKS, CHACHI HAS ONE MORE DISH TO SHOW ME, AND THAT'S THE FAMOUS PAN DE CAZON.

PAN DE CAZON HAS NO PAN.

PAN DE CAZON HAS NO BREAD, SO IT SORT OF MAKES NO SENSE.

DOESN'T MATTER.

SO MANY THINGS IN LIFE THAT ARE SO FABULOUS MAKE NO SENSE.

REMEMBER THAT DRIED DOGFISH WE BOUGHT AT THE MARKET?

IT'S BEEN SOFTENED IN BOILING WATER SO THAT IT CAN BE SHREDDED.

AND SHE SQUEEZED SOME BITTER ORANGE AND SHE'S MIXING IT INTO THE FISH.

[SPEAKING SPANISH] A PAN OF SAUTEED ONION AND EPAZOTE IS READY TO ADD FLAVOR TO THE SHREDDED DOGFISH.

[SPEAKING SPANISH] [SIZZLING] WOW!

A SIMPLE TOMATO SAUCE COOKED WITH ONIONS AND EPAZOTE WILL BE USED TO BATHE THE PAN DE CAZON.

[SPEAKING SPANISH] HMM?

HA HA HA!

MMM!

[SPEAKING SPANISH] PATI: FIRST, LATHER... ONE TOPPING...

THE SECOND SLATHER.

HA HA HA!

[SPEAKING SPANISH] PATI: I AM DYING HERE, AND I HAVEN'T EVEN TASTED IT.

MMM!

MMM... DELICIOSO.

PATI: IT IS SAVORY.

IT'S RICH.

IT'S DECADENT.

IT'S ONE OF THE MOST DELICIOUS THINGS I'VE TASTED.

THIS IS AN INCREDIBLE MEXICAN DISH.

INCREDIBLE.

[SINGING IN SPANISH] PATI: CHAMPOTON IS REALLY THE KIND OF EXPERIENCES THAT I LIVE FOR, BECAUSE IT'S NOT ONLY THE FOOD, WHICH, OF COURSE, I'M SO HUNGRY TO TASTE NEW THINGS, BUT I'M SO HUNGRY FOR LEARNING WHAT'S BEHIND THAT VISION, THAT FOOD, AND THE PEOPLE, AND WHAT MAKES PEOPLE HAPPY AT THE TABLE.

PATI: MMM!

[SPEAKING SPANISH] I REALLY CAN TASTE THE WOOD AND THE LEAVES AND, LIKE, ALL THE RUSTIC COOKING.

IT'S WORTH DIGGING A HOLE FOR.

[LAUGHTER] [SPEAKING SPANISH] [SPEAKING SPANISH] OK. [MARIACHI BAND PLAYING] PATI: WHAT AN EXPERIENCE.

YOU KNOW, I ALWAYS SAY THAT I'M HAPPILY TORN BETWEEN MEXICO AND THE U.S., THAT I'M SO HOMESICK FOR MY MOTHERLAND, BUT I'M SO GRATEFUL FOR MY NEW HOME.

BUT WHEN I LEFT CHAMPOTON, I FELT THAT TEAR.

I REALLY WANT TO GO BACK, LIKE, NOT ONCE BUT MANY TIMES.

I CAN'T RE-CREATE THE CHAMPOTON EXPERIENCE BUT THE NEXT BEST THING IS TO MAKE DISHES THAT REMIND ME OF IT.

I'M GOING TO MAKE MINI PIBIS, WHICH ARE THE MINI VERSIONS OF THAT GIGANTIC PIBIPOLLO TAMAL THAT CHACHI MADE.

THE FIRST THING WE'RE GONNA DO IS MIX 3 1/4 CUPS OF MASA HARINA, 3 1/2 CUPS OF CHICKEN BROTH.

I AM USING MY HANDS TO MIX THE MASA FOR A VERY SCIENTIFIC REASON.

AND THAT IS BECAUSE IT IS A LOT OF FUN AND--HA!--FUN IS VERY HEALTHY.

YOU KNOW THAT THE MASA IS READY WHEN IT FEELS COMPLETELY SMOOTH.

FOR THESE TAMALES, WE'RE GOING TO PRE-COOK THE MASA A LITTLE BIT IN A POT.

AND IT'S GONNA MAKE A COMPLETELY DIFFERENT MASA OR TAMAL EXPERIENCE.

I HAVE 1 1/2 CUPS OF WATER, AND I'M GOING TO ADD 1/2 TEASPOON OF SALT, AND I'M GOING TO ADD THE MASA TO THE POT.

AND THEN I'M GOING TO ADD LARD.

I HAVE A CUP OF LARD.

IF YOU DON'T WANT TO USE LARD, YOU CAN USE VEGETABLE SHORTENING OR YOU CAN USE COCONUT OIL, AND IT GIVES THE TAMALES A DELICIOUS FLAVOR.

AND IT HAS SORT OF THE SAME CONSISTENCY AS THE LARD OR THE VEGETABLE SHORTENING.

STIR AND COOK FOR SEVERAL MINUTES UNTIL THE WATER IS ABSORBED AND THE MASA HAS THICKENED AND BECOME SPRINGY.

LOOK.

THIS MASA IS READY.

AND THE NEXT THING WE'RE GONNA DO IS AN ACHIOTE SAUCE TO MAKE CHICKEN IN ACHIOTE, 'CAUSE THAT'S GONNA BE THE FILLING FOR OUR MINI PIBIS.

CRUMBLE 2 OUNCES OF ACHIOTE PASTE INTO A BLENDER.

LET'S TALK ABOUT ACHIOTE.

IT TASTES A LITTLE BIT LIKE SAFFRON, AND IT'S JUST RICH.

IT'S JUST FLAVOR THAT IS FULL.

AND IT IS JUST THE TASTE THAT SAYS YUCATAN.

SO I'M ADDING 3 RIPE TOMATOES, CUP OF CHICKEN BROTH...

SOME OREGANO, ALLSPICE, AND GARLIC... AND A THIN SLICE OF WHITE ONION, SALT, PEPPER... [GRINDING] AND WE'RE GONNA PUREE THESE UNTIL COMPLETELY SMOOTH.

[WHIRRING] AND THEN I'M GONNA START HEATING THE OIL HERE... JUST A COUPLE OF TABLESPOONS, MEDIUM-HIGH HEAT.

[WHIRRING STOPS] I CAN SEE THE OIL IS STARTING TO SHAKE AND TREMBLE IN THE PAN, AND NOW I'M GONNA ADD THE SAUCE.

[SIZZLING] THIS IS JUST GONNA COOK FOR ABOUT 8 TO 9 MINUTES, AND THEN I'M GONNA ADD SOME CHICKEN.

YOU CAN USE ANY KIND OF COOKED CHICKEN-- IF YOU WANT TO BAKE IT, IF YOU WANT TO BUY ROTISSERIE...

SO I'M ADDING THE CHICKEN IN THE ACHIOTE SAUCE.

TO MAKE THE TAMALES, WE'RE NOT USING CORN HUSKS.

WE'RE USING GIGANTIC, ENORMOUS BANANA LEAVES.

AND YES, YOU CAN FIND THEM IN YOUR GROCERY STORE.

OR IF NOT, A LATINO OR INTERNATIONAL GROCERY STORE NEARBY.

YOU NEED 10-INCH PIECES, JUST LIKE THIS.

I'M GONNA SHOW YOU HOW YOU PREPARE YOUR LEAVES FOR THE TAMAL.

SO I HAVE LOW HEAT, YOU JUST VERY, VERY SLOWLY AND GENTLY JUST PASS THE LEAF THROUGH THE OPEN FLAME ON BOTH SIDES, AND YOU CAN SEE HOW THE BANANA LEAVES TRANSFORMS IN COLORS.

IT'S GOING TO BE MUCH MORE RESILIENT, AND IT'S NOT GONNA BREAK WHEN YOU FOLD AND WRAP THE TAMAL.

IT SMELLS LIKE A WILD JUNGLE IN HERE.

WE'RE GONNA GET THE TAMALERA READY.

YOU CAN JUST USE ANY POT THAT YOU HAVE AND USE A STEAMING BASKET.

SO I'M GONNA ADD ENOUGH WATER... [SPLASHING] SO THAT IT SITS RIGHT UNDER THE STEAMING BASKET OR THE STEAMING LAYER, AND I'M GOING TO ADD SOME OF THE BANANA LEAVES ON THE BOTTOM OF THE TAMALERA.

SO THAT THE TAMALES ARE NOT SOAKING WITH THE BOILING WATER.

SO YOU HAVE YOUR PIECE OF BANANA LEAF, 1/4 CUP OF MASA, AND I'M GOING TO MAKE SORT OF A RECTANGLE SHAPE.

IT DOESN'T HAVE TO BE PERFECT.

I AM GOING TO MAKE A LITTLE BIT OF AN INDENTATION.

SO BEAUTIFUL.

YOU WISH YOU COULD EAT IT LIKE THIS.

AND THEN YOU'RE JUST GONNA FOLD IT, FOLLOWING THE SHAPE, AND YOU FOLD IT LIKE THAT.

AND NOW, YOU WANT TO PUT THEM IN THE TAMALERA.

YOU WANT TO STACK THEM WHEN IT STARTS TO STEAM, AND YOU WANT TO STACK THEM STAGGERED.

SO I'M VERY PROUD 'CAUSE I'M USING "STAGGERED," WHICH IS A WORD THAT I JUST LEARNED TO USE IN ENGLISH 'CAUSE I KNEW THE WORD IN SPANISH.

I WAS FLYING BACK HOME, AND I WAS MAKING NOTES OF WHAT I WANT TO TELL YOU FOR WHEN I MADE THESE TAMALES, AND I ASKED THE NEIGHBOR ON THE PLANE, AND I SAID, "I'M TRYING TO SAY THAT I'M GONNA COOK SOME TAMALES "AND I DON'T WANT TO COOK THEM LIKE THAT.

I WANT TO COOK THEM LIKE THAT.

DO YOU HAVE A WORD FOR THAT?"

AND HE JUST LOOKED AT ME, AND HE SAYS, "OH.

STAGGERED.

YOU MEAN STAGGERED."

SO, REALLY KIND AND PATIENT MAN FROM SEAT 12E IF FOR ANY REASON, ANY CHANCE YOU ARE WATCHING THIS SHOW, I WILL MAIL YOU SOME TAMALES.

I'M JUST GONNA COOK THESE FOR ABOUT 50 MINUTES TO AN HOUR.

CAN'T THINK OF A BETTER DESSERT TO GO AFTER THE MINI PIBIS THAN THESE CREMA DE COCO.

SO I HAVE SWEETENED COCONUT FLAKES.

ADD 1/2 TEASPOON OF GROUND CINNAMON.

AND THEN I'M GOING TO ADD ABOUT 1/4 TEASPOON SEA SALT.

AND THEN I'M GONNA MIX IT.

I'M PUTTING IT IN THE OVEN, WHICH IS AT 325 FOR 5 MINUTES.

TO MAKE THE CREMA DE COCO, START BY MIXING A CUP OF COLD MILK WITH 1/2 CUP OF CORN STARCH.

INTO THE SAUCEPAN, A CAN OF SWEETENED CONDENSED MILK.

AND I'M GOING TO ADD 2 CANS COCONUT MILK.

NOW ADD THE CORNSTARCH AND COLD MILK MIXTURE.

LOW TO MEDIUM HEAT.

AND THEN WE'RE JUST GONNA STOP WHEN THIS MIXTURE COATS THE BACK OF THE SPOON.

[OVEN DINGS] THIS IS EXACTLY HOW YOU WANT YOUR COCONUT SO THAT YOU HAVE SOME COCONUT PIECES THAT ARE STILL A LITTLE BIT MOIST AND CHEWY.

MMM!

THE CREMA DE COCO IS READY.

I'M JUST GOING TO SPOON THE CREMA DE COCO IN THESE RAMEKINS.

YOU'RE GONNA ADD THE TOASTED COCONUT FLAKES.

SET THESE ASIDE AND LET THEM COOL A LITTLE BIT BECAUSE I THINK MY MINI PIBIS ARE READY.

AS YOU CAN SEE, THE BANANA LEAF BECAME LIKE A SECOND SKIN.

MMM!

SO GOOD!

THE MASA, SINCE IT WAS PRECOOKED IN THE PAN, IT IS MUCH MORE DENSE.

IT IS A LITTLE BIT GELATINOUS-- VERY DIFFERENT FROM A TAMAL THAT'S COOKED IN A CORN HUSK.

AND THEN IT HAS THIS TOPPING OF THE SHREDDED CHICKEN IN THAT VERY THICK ACHIOTE SAUCE, AND I CAN'T DESCRIBE THE PUNCH OF FLAVOR IT PACKS.

REALLY INCREDIBLE.

I THINK I COULD EAT THE WHOLE POT IN THERE.

LET ME SEE IF THAT CREMA DE COCO HAS COOLED DOWN.

SO YOU CAN EAT IT HOT.

YOU CAN EAT IT LUKEWARM.

IT'S REALLY DELICIOUS COLD.

MMM...IT'S VERY SUAVE COCONUT PUDDING.

VERY, VERY LIGHT.

AND THEN THE VERY PLAYFUL TOPPING.

IT JUST MAKES FOR... A SUPER CHARMING ENDING TO A MEAL.

I'M A VERY HAPPY WOMAN RIGHT NOW.

THE ONLY THING MISSING IS CHACHI AND HER FAMILY.

BUT I THINK SHE WOULD DEFINITELY APPROVE.

PATI: FOR RECIPES AND INFORMATION FROM THIS EPISODE AND MORE, VISIT PATIJINICH.COM AND FIND ME ON FACEBOOK, TWITTER, INSTAGRAM, AND PINTEREST @PATIJINICH.

ANNOUNCER: "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY... LAMORENA CHILES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

INTRODUCING FUD CAMPIRANO MEXICAN CHEESES WITH RESEALABLE PACKAGING.

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.