BOTH: iHOLA, PATI!

I'M ANN.

I'M NANCY.

WE GOT INSPIRED TO DO OUR COOKING DAY TODAY BECAUSE OF YOUR SHOW WITH ALL YOUR GIRLFRIENDS.

PATI: ONE OF MY FAVORITE PARTS OF WHAT I DO IS THE FEEDBACK THAT I GET FROM ALL OF YOU.

HOMEMADE TORTILLAS.

WHETHER IT'S FACEBOOK, TWITTER OR JUST PLAIN OLD E-MAIL, I AM IN CONSTANT TOUCH WITH YOU GUYS.

HELLO, PATI.

I'M GABRIEL.

WELCOME TO MY KITCHEN.

RECENTLY, I ASKED YOU TO SEND ME PICTURES AND VIDEOS OF YOUR TAKES ON MY RECIPES.

AND I'VE HAD SO MUCH FUN WATCHING THEM.

LOOK.

IT'S BEAUTIFUL PIGGY COOKIE.

BEAUTIFUL.

I GOING TO SHOW YOU MY FAVORITE THING TO PUT YOUR SALSA ON.

PATI: TODAY WE'RE DEDICATING THE WHOLE SHOW TO YOU.

THROUGHOUT THE SHOW, WE'LL BE PLAYING THE VIDEOS AND SHOWING ALL OF THE GREAT PICTURES THAT YOU'VE SENT US.

AND AS FOR ME, I'LL BE COOKING UP MY TOP 3 RECIPES AS VOTED ON BY ALL OF YOU.

THESE ARE THE MOST-ASKED-ABOUT, MOST-LIKED, MOST-REQUESTED RECIPES.

GUACAMOLE PICO, ALWAYS A CLASSIC.

CHIPOTLE CHICKEN PASTA CASSEROLE, SO SIMPLE, SO DELICIOUS.

AND A DECADENT TRES LECHES CAKE WITH WHIPPED CREAM AND GRATED CHOCOLATE.

BUT THE BEST PART, I'M ACTUALLY GOING TO SURPRISE ONE LUCKY FAN BY SHOWING UP TO HER HOUSE WITHOUT ANY WARNING TO HELP HER COOK DINNER FOR HER FAMILY IN HER OWN KITCHEN.

I'M USING ALL YOUR TOOLS HERE.

IT'S GOING TO BE SO MUCH FUN.

DELICIOUS.

[COOS] YEAH.

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 CHILIS AND SAUCES-- AUTHENTIC MEXICAN FLAVOR.

FEMALE ANNOUNCER: GUANAJUATO-- LIVE IT TO BELIEVE IT.

SO I WAS NOT A BIG FAN OF MEXICAN CUISINE UNTIL ABOUT 4 YEARS AGO WHEN I STARTED WATCHING "PATI'S MEXICAN TABLE."

PATI: ONE OF THE SIMPLE JOYS OF COOKING IS THE CONNECTION THAT YOU HAVE WITH THE PEOPLE THAT EAT YOUR FOOD.

I HAVE MADE REAL TRUE FRIENDS WITH SO MANY OF YOU WHO SHARE THE SAME PASSIONS THAT I HAVE FOR MEXICAN COOKING.

BUT WHEN I ASKED YOU FOR PICTURES AND VIDEOS OF YOUR TAKES ON MY RECIPES, I WAS OVERWHELMED WITH THE RESPONSE.

LIKE GABRIEL FROM MICHIGAN.

HIS MAC 'N' CHEESE MEXICANO SOUNDS DELICIOUS.

WE'RE GONNA BE PUTTING IN BACON BECAUSE BACON IS ONE OF MY FAVORITE THINGS.

PATI: AND AFTER ALL OF YOUR GREAT FEEDBACK... OH, MY GOD, THAT RICE SMELLS AMAZING.

I DECIDED TO DEDICATE ALL OF TODAY'S RECIPES TO YOU.

TODAY I'M MAKING THE 3 RECIPES THAT I'VE GOTTEN THE MOST FEEDBACK ON.

BUT I'M GONNA GIVE THEM SOME NEW SPIN.

AND I THINK THE TRES LECHES CAKE IS ONE OF THOSE RECIPES THAT UNITES ALL LATINS IN THE U.S.

HERE I HAVE MY 9 WHITES AND MY 9 YOKES, AND I'M GOING TO MIX THEM SEPARATELY BECAUSE I WANT TO CREATE A REALLY, REALLY FLUFFY BATTER, SO I'M GOING TO BEAT MY EGG WHITES.

AND SEE AS THE WHISKS GO AROUND IT, THEY'RE STARTING TO HOLD THE SHAPE.

YOU WANT TO GO A LITTLE BIT FURTHER.

OK.

WHEN THEY CAN HOLD LIKE THAT IS WHEN YOU WANT TO ADD THE SUGAR.

SO I'M GOING TO ADD A CUP FULL OF SUGAR A LITTLE AT A TIME.

BEAUTIFUL.

THIS IS EXACTLY WHAT YOU WANT.

THIS IS A STIFF PEAK.

SEE HOW IT CAN HOLD THE WAVE?

TASTES DELICIOUS ALREADY.

A LITTLE BIT LIKE A MERINGUE.

AND NOW I'M GOING TO BEAT THE EGG YOKES SEPARATELY, AND I'M GOING TO ADD A TABLESPOON OF VANILLA.

IT'S JUST FASCINATING TO SEE HOW THE INGREDIENTS TRANSFORM AS YOU'RE TRYING TO ACHIEVE SOMETHING.

WE'RE TRYING TO GET A REALLY FLUFFY CAKE HERE THAT WILL ALSO BE VERY STURDY TO WITHHOLD THE SAUCE, 'CAUSE A TRES LECHES CAKE IS A VERY, VERY WET CAKE.

[MOTOR RUNNING] OK.

SO YOU CAN SEE HOW THE COLOR CHANGED TO A MUCH PALER YELLOW.

NOW I'M GOING TO COMBINE MY EGG WHITES WITH MY EGG YOKES.

I'M GOING TO SLOWLY FOLD THE BEATEN EGG YOKES AND VANILLA WITH THE WHITES AND THE SUGAR.

NOW I'M FOLDING THE 2 CUPS OF FLOUR INTO THE MIX GENTLY, BECAUSE YOU DON'T WANT TO LOSE ALL THAT VOLUME.

AND THEN I'M GONNA MAKE HALF OF THIS BATTER SUPER CHOCOLATY.

HERE I HAVE 1/3 OF A CUP OF COCOA POWDER, AND I'M GOING TO ADD A HALF OF A CUP OF HOT WATER.

THIS IS AN EASY RECIPE.

YOU KNOW, WHEN YOU SOAK THE COCOA, IT BRINGS OUT THE FLAVOR IN A REALLY INTENSE WAY.

AND IT JUST HELPS IT COMBINE MUCH EASIER.

SO I'M GOING TO ADD HALF OF THE BATTER INTO THIS BOWL.

AND NOW WE'RE GONNA MAKE IT CHOCOLATY.

YOU CAN SEE HOW GOOEY THE BATTER IS GETTING.

OK, THIS COULD BE A DESSERT ON ITS OWN, RIGHT?

MY WEAKNESS REALLY IS ANYTHING CHOCOLATE.

SO WHEN I MAKE THIS TRES LECHES CAKE, I CUT THE SLICES, AND THE ONE THAT HAS THE MOST CHOCOLATE GOES FOR ME.

AND I HAVE ALWAYS BEEN THAT WAY.

I'M ADDING A LAYER OF THE VANILLA MIXTURE FIRST.

NOW I'M ADDING THE CHOCOLATE BATTER.

I LOVE GETTING REQUESTS OF THINGS THAT I HAVE NEVER TRIED OR THAT I HAVEN'T HEARD OF BECAUSE THEN I GET TO RESEARCH IT AND TEST IT AND SOMETIMES TRAVEL FOR IT, AND I FEEL LIKE, IN A WAY, BY SHARING RECIPES, THAT KEEPS US TOGETHER, FRIENDS AND FAMILY AND COMMUNITIES, SO NOW I'M GONNA MAKE A LITTLE TWIRLY...OF A DESIGN SO THAT WHEN YOU CUT THROUGH IT, IT'S GONNA MAKE IT REALLY PRETTY.

MMM.

SO GOOD.

THIS IS GONNA GO IN MY OVEN, WHICH IS ALREADY AT 350 DEGREES IN THE MIDDLE RACK FOR ABOUT 20 TO 25 MINUTES UNTIL A TOOTHPICK COMES OUT BARELY MOIST.

CARRIE SAYS HER PIGGY COOKIES ARE THE BEST, AND SHE HAS PROOF.

WHAT DO YOU THINK?

HOWARD SAYS I'VE ADDED A LITTLE SPICE TO HIS RECIPES.

I USED TO PUT A LITTLE BIT OF CHILI PEPPER IN THIS.

AND FUNNY HOW SINCE I'VE BEEN WATCHING YOU, IT KEEPS GET A LITTLE MORE EVERY TIME.

I ALREADY HAVE THE AVOCADO CHOPPED UP.

PATI: PAT HAS FEW TIPS OF HER OWN.

WHAT I DO NEXT IS THE LIME TO KEEP THE AVOCADO FROM TURNING BROWN.

AND ROBIN COOKED CHICKEN, TAMARIND, APRICOTS, AND CHIPOTLE SAUCE TO WELCOME HER NEW ROOMMATE CARA.

THE RICE-- IT TASTES INCREDIBLE.

THERE ARE ENDLESS WAYS TO MAKE GUACAMOLES, AND I GET ASKED ALL THE TIME FOR NEW GUACAMOLE RECIPES.

AND TODAY, I'M MAKING ONE THAT I ACTUALLY MIX A PICO DE GALLO RECIPE WITH A GUACAMOLE, AND I CALL IT A PICO DE GUAC.

THE COMBINATION OF FLAVORS IS PHENOMENAL.

THE FIRST THING I'M GONNA ADD IS A CUCUMBER THAT I ALREADY DICED UP.

IN HERE IT GOES.

THEN I'M ADDING SOME TOMATILLOS, RAW AND DICED.

MILDLY SWEET AND CRUNCHY, AND THEN I'M ADDING THAT TART APPLE THAT HAS A SWEETNESS TO IT.

SOME THINLY SLICED CELERY OR APIO.

I'M GOING TO KEEP ON ADDING GREEN THINGS.

CHOPPED JALAPEÑO.

TO ADD A LITTLE BIT OF COLOR, I'M ADDING SOME RED ONION.

A LOT OF LIME JUICE.

2/3 OF A CUP, FRESHLY SQUEEZED.

SO FRESH.

AND OLIVE OIL.

3 TO 4 TABLESPOONS.

SOME CILANTRO.

YOU COULD COMBINE HERBS, TOO.

YOU COULD ADD CILANTRO AND BASIL AND CHIVES, AND I'M GOING TO ADD SOME SALT.

AND SOME PEPPER.

JUST LIKE THIS, THIS IS A PICO DE GALLO.

AN UNUSUAL ONE FOR SURE, BUT AN INCREDIBLY TASTY ONE.

JUST MIX IT ALL UP.

NOW I'M GOING TO ADD AN AVOCADO BASE, AND THAT'S WHY IT TURNS INTO A PICO DE GUAC.

AND WITH THIS PICO DE GUAC, YOU CAN BE A--SORT OF A CHUNKY AND WET FUN SALAD ON THE SIDE OF ALMOST ANYTHING.

SOME GRILLED CHICKEN, SOME QUESADILLAS.

YOU CAN MAKE YOUR GUACAMOLE EXTRA CHUNKY, OR YOU CAN SORT OF MASH THE AVOCADO A LITTLE AND MAKE IT MORE GUACAMOLE.

WHEN I GO TO SOMEBODY ELSE'S HOUSE, I USUALLY FIND A WAY INTO THEIR KITCHEN, AND IF I FIND THAT THEY HAVE A BOWL WITH AVOCADOS, I FEEL LIKE WE HAVE CONNECTED AND WE HAVE BONDED, AND WE HAVE SOMETHING IN COMMON ALREADY.

THIS IS LOOKING SO IRRESISTIBLE.

I MEAN, COME HERE AND LOOK.

'CAUSE YOU HAVE ALL THESE DIFFERENT KINDS OF GREEN, BUT THEY'RE DIFFERENT TASTES OF GREEN-- THE TART APPLE, THE SWEET CUCUMBER, THE SUPER-PUNCHY TOMATILLO AND THE JALAPEÑO AND THE CILANTRO AND JUST THAT LITTLE BIT OF RED ONION.

MMM.

MMM.

SO HEALTHY.

AND THE TASTE IS REALLY INCREDIBLE.

OK, I'M GONNA PUT THIS IN HERE BECAUSE THIS PICO DE GUAC IS GONNA BE TO GO.

GONNA COVER IT AND PUT IT IN MY FRIDGE.

AND OF COURSE YOU CAN TAKE ANYTHING GUACAMOLE TO GO BECAUSE IT HAS A LOT OF THAT LIME JUICE AND THE OLIVE OIL, WHICH IS GONNA KEEP IT FRESH AND BEAUTIFUL AND ALSO GREEN.

MMM.

MMM.

MMM.

MICHAELENE AND HER AUNT KIM MADE A HAM SANDWICH OUT OF MY PIGGY COOKIES WITH ICE CREAM IN THE MIDDLE.

I HAVE TO TRY THAT.

REALLY GOOD.

HI, PATI.

THIS IS MR. UMARA.

PATI: BILL'S SOCIAL STUDIES CLASS GOT LESSON OUT OF MY SALSA RECIPE.

THE KIDS USED TRADITIONAL MEXICAN INGREDIENTS AND COMBINED THEM WITH INGREDIENTS FROM OTHER CULTURES TO SHOW THE IMPORTANCE OF DIVERSITY IN OUR COUNTRY.

NOW THAT'S A CREATIVE TEACHER.

SARAH'S LITTLE HELPER IN THE KITCHEN ISN'T QUITE READY FOR SCHOOL.

WE ABSOLUTELY LOVE YOUR TORTILLA SOUP RECIPE.

BUT YOU'RE NEVER TOO YOUNG TO START COOKING LESSONS, RIGHT?

IN ORDER TO MAKE THE TRES LECHES SAUCE, YOU NEED TRES LECHES.

I'M ADDING A CUP OF WHOLE MILK... 12 OUNCES OF EVAPORATED MILK... AND 14 OUNCES OF SWEETENED CONDENSED MILK.

AND I'M FLAVORING THE SAUCE A LITTLE BIT MORE WITH A TABLESPOON OF VANILLA.

AS YOU KNOW, I HAVE MEXICAN VANILLA FROM PAPANTLA.

JUST MIXING THIS UP.

AND THEN I'M GONNA BRING MY CAKE.

IT'S COOLED A LITTLE, AND I'M GONNA POKE IT ALL OVER THE PLACE SO THAT THE SAUCE CAN GO ALL THE WAY IN.

MMM.

SO CHOCOLATY.

AND YOU WANT TO MAKE THE CAKE IN A DEEP BAKING DISH LIKE THIS SO THAT IT CAN HOLD THE SAUCE.

I'VE GOTTEN E-MAILS OF PEOPLE ASKING ME, WHY IS THE CAKE SO STURDY?

BECAUSE YOU WANT THE CAKE TO REALLY BE ABLE TO HOLD THE SAUCE AND TO NOT COME APART.

AND THEN YOU WANT THIS TO SIT IN THE REFRIGERATOR FOR AT LEAST 2 HOURS SO THAT IT REALLY GETS WET.

THINK OF A MEXICAN-STYLE TIRAMISU.

THAT IS HOW WET YOU WANT THIS CAKE TO BE.

THE LAST THING IS WE'RE GOING TO ADD SOME WHIPPED CREAM AND SOME SHAVED MEXICAN-STYLE CHOCOLATE ON TOP, BUT WE'RE GONNA DO THAT A LITTLE BIT LATER.

THIS IS DANA.

SHE WAS AT THE VERY FIRST COOKING CLASS THAT I TAUGHT.

SHE HASN'T MISSED A CLASS OR AN EPISODE SINCE.

WHEN I SAW THE COOKING VIDEOS THAT SHE SENT TO US, I THOUGHT, "WE HAVE TO DO SOMETHING FUN FOR HER."

SO WE CALLED HER UP AND TOLD HER THAT WE WANTED TO SEND A CAMERA CREW OVER TO FILM HER COOKING ONE OF MY RECIPES.

[DING DONG] [WHISPERS] SHE DOESN'T KNOW I'M HERE.

AND SHE HAS NO IDEA THAT I'M GOING TO HELP HER COOK DINNER FOR HER FAMILY TONIGHT.

OH, MY GOD, PATI.

CAN'T BELIEVE YOU'RE HERE.

DANA.

HOW ARE YOU?

I AM GOOD.

I CAN'T BELIEVE YOU'RE HERE.

THEY JUST SAID THEY WERE GONNA COME BY AND TALK TO US AND MAYBE WE COOK A LITTLE SOMETHING.

I'M GONNA COOK WITH YOU.

OH, THAT'S SO EXCITING.

WILL YOU HAVE ME OVER IN YOUR KITCHEN?

ABSOLUTELY.

COME ON IN.

THANK YOU.

I AM SO EXCITED TO COOK WITH PATI.

IT'S GONNA BE HER SAME FOOD, BUT IT'S GONNA BE PART OF MY EXPERIENCE HERE IN MY HOUSE.

JUST FOUND SOMETHING.

WHENEVER I SEE AVOCADOS IN A BOWL IN SOMEBODY'S KITCHEN, I KNOW THAT WE'RE CONNECTED, SO I WANT TO MAKE YOU ONE OF MY AND MY FAMILY'S FAVORITES-- CHEESY CHICKEN CHIPOTLE PASTA CASSEROLE.

LET'S DROP TOMATOES IN THERE.

I THINK I HAVE ABOUT A POUND AND A HALF.

YOU PASS THEM AND I DROP THEM.

HA HA HA HA.

AND THEN 2 GARLIC CLOVES IN WITH THE TOMATOES, AND THEN I'M GONNA RAISE THE HEAT, AND WE GONNA LET THIS COOK FOR ABOUT 10 MINUTES.

WE WANT THOSE TO BE COMPLETELY COOKED AND SUPER-DUPER MUSHY, AND WHILE THAT HAPPENS, I'M GONNA SEASON THE CHICKEN WITH SOME OREGANO.

OK, I'M ADDING SOME SALT.

AND SO IS THIS SOMETHING YOU WAIT FOR THE WEEKEND BECAUSE IT TAKES A LITTLE LONGER?

YOU KNOW, I MAKE IT ON A WEEKDAY...

WEEKDAY.

BECAUSE, AS YOU'RE GONNA SEE, IT'S EASY AND IT'S FAST.

SOME FRESH GROUND BLACK PEPPER.

THIS HAS CHICKEN, IT HAS PASTA, IT HAS CHEESE, AND THEN I JUST HAVE A SALAD ON THE SIDE.

IT'S VERY KID-FRIENDLY.

VERY KID-FRIENDLY.

WE'LL HEAT SOME OIL IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT.

OK, I'M GONNA FRY THE CHICKEN SPICE SIDE DOWN, AND THEN I'M GONNA SPICE IT ON TOP.

I'M NOT GONNA COOK IT THROUGH.

JUST BROWN IT ON BOTH SIDES.

I WAS COMPLETELY INTIMIDATED BY COOKING MEXICAN FOOD.

IT LOOKED SO COMPLEX.

IT LOOKED DIFFICULT.

IT LOOKED TIME-CONSUMING.

AND IT'S NONE OF THOSE THINGS.

NOT THE WAY PATI COOKS IT.

OOH, NICE.

I THINK YOU'RE GONNA LOVE THIS DISH.

OH, I THINK I AM.

WHERE DO YOU COME FROM?

I WAS BORN IN TEXAS, BUT I COME FROM LOUISIANA.

OH, YUM.

OH, YES.

AND I MADE A GUMBO THIS WEEK FOR MY BOOK CLUB.

I LOVE GUMBO.

DELICIOUS GUMBO.

OH, THOSE LOOK LIKE THEY'RE READY.

SO YOU LOVE GUMBO, SO THIS IS LIKE THIS, WHERE YOU HAVE A LOT OF THINGS GOING ON, RIGHT?

WHAT YOU HAVE IN THE FRIDGE.

YES, ABSOLUTELY.

THE TOMATOES ARE PERFECTLY MUSHY AND COOKED.

SO YOU DON'T CORE THEM OR PEEL THEM?

NOTHING.

DON'T PEEL.

DON'T CORE.

DON'T DICE AND REMOVE THE SEEDS.

NO.

WE WANT IT ALL.

ALL'S GOOD IN HERE, AND, DANA, CAN YOU GIVE ME A SLICE OF THAT WHITE ONION?

JUST ONE SLICE.

LIKE THIS?

PERFECT.

AND THEN IF YOU CUT IT IN 4, AND THEN DROP IT IN HERE, AND LET'S ADD SOME SALT.

SO, PATI, IS THIS A FAMILY RECIPE?

WHERE DID YOU GET THIS RECIPE FROM?

NO.

ACTUALLY, THIS IS A RECIPE THAT I SORT OF CAME UP WITH BECAUSE I MADE A MEXICAN MAC AND CHEESE LAST YEAR ON THE SHOW... HOW FUN.

WITH POBLANO CHILIS, AND IT WAS A BIG HIT, SO PLAYING WITH THE KIDS, I THOUGHT, "ANOTHER TAKE ON THE PASTA CASSEROLE, BUT WITH TOMATOES AND CHIPOTLE," SO IF YOU LIKE THE HEAT, I'LL GO AHEAD AND ADD A WHOLE CHIPOTLE.

YEAH?

ABSOLUTELY.

YAY, 'CAUSE I LOVE IT, TOO.

2 CHIPOTLE CHILIS.

OK.

SO I'M MAKING THE TOMATO SAUCE... THAT WILL GO ON THE CHICKEN AND THE PASTA?

THAT'S WHERE THE PASTA'S GONNA COOK.

I'LL SHOW YOU.

SO I'M GONNA ADD A LITTLE BIT MORE OIL.

YOU CAN PASS THE PASTA.

SO THIS IS SOMETHING THAT HAPPENS IN MEXICAN KITCHENS.

LIKE, INSTEAD OF BOILING THE PASTA... YEAH, I NOTICED THAT.

IN WATER, WE FRY IT IN A LITTLE BIT OF OIL.

WOW.

WHY DO YOU PUT IT IN RAW?

THIS IS GOING TO BROWN THE PASTA, AND IT'S GOING TO TOAST IT.

I'M USING ALL YOUR TOOLS HERE.

MAY I?

YES, OF COURSE.

SO IT'S GONNA GIVE IT A TOASTY FLAVOR, AND WE HAVE TO PURÉE THIS.

WILL YOU HELP ME?

YES.

JUST PURÉE THIS UNTIL COMPLETELY SMOOTH.

COMPLETELY SMOOTH.

SMELLS SO GOOD.

MAKE IT A 10.

YEAH.

[MOUTHS] PERFECT.

OK, NOW WE'RE GONNA POUR ALL THAT SAUCE IN HERE.

SO WE HAVE A LOT OF FLAVORS GOING ON HERE.

WE HAVE THE OILS WITH THE CHICKEN AND THE OREGANO, THE SALT, THE PEPPER, AND HERE WE HAVE THE TOMATOES AND--WHICH ARE ALREADY COOKED.

MMM, SMELLS GOOD.

THAT CHIPOTLE, RIGHT?

OK, NOW JUST POUR IT IN HERE.

IT'S GONNA JUMP A LITTLE.

DOESN'T MATTER.

[SIZZLING] YEAH.

IT'S A GOOD IDEA TO WAIT JUST A LITTLE FOR THAT TOMATO SAUCE TO... SET.

SET AND DEEPEN AND THICKEN.

YOU DO IT ON LOWER HEAT.

YEAH.

YOU JUST DON'T WANT IT TO JUMP ALL OVER YOUR REALLY CLEAN KITCHEN.

I'LL CLEAN AFTER I'M DONE.

BUT SEE HOW IT'S STARTING TO LOOK BEAUTIFUL?

SO WE ADD THE CHICKEN BROTH.

I'M USING 3 CUPS.

AND THEN WE'RE GOING TO NEST THIS CHICKEN ON TOP OF THE PASTA.

SO, PATI, WHEN DID YOU START COOKING?

WERE YOU A LITTLE GIRL?

I WAS A BIG EATER ALWAYS.

THAT'S HOW IT STARTS.

YES.

AND I STARTED COOKING WHEN I MARRIED DANNY AND WE ACTUALLY MOVED TO TEXAS.

NO.

I WAS A TERRIBLE COOK.

THE THINGS THAT MY HUSBAND HAS EATEN, DANA... OK, SO LOOK AT THIS.

BEAUTIFUL.

NOW WE'RE GOING TO COVER THIS AND LET SIMMER FOR ABOUT 15 MINUTES ON MEDIUM-LOW HEAT.

WHAT I LIKE ABOUT PATI'S FOOD, IT'S VERY DOABLE.

YOU'RE NOT CONFOUNDED AND SCARED TO MAKE HER RECIPES.

THEY INVITE YOU TO COOK THEM.

LET ME SEE.

ARE YOU HAVING FUN?

ABSOLUTELY.

OK, SO NOW BUBBLING.

YOU SEE HOW THE SAUCE REDUCED AND THE PASTA'S COMPLETELY COOKED.

AND THEN HELP ME ADD ALL OF THIS CHEESE ON TOP.

YOU CAN USE 2 CUPS OF OAXACA, MOZZARELLA OR MONTEREY JACK.

SO NOW AS A LAST STEP, WE'RE GONNA PUT IT IN THE OVEN, WHICH WE HAVE AT 400.

OK, DO YOU LIKE TRES LECHES CAKE?

YES.

YOU DO?

'CAUSE I BROUGHT YOU A MARBLE, VERY CHOCOLATY TRES LECHES.

IF YOU CAN HOLD IT... THAT'S BEAUTIFUL.

AND I HAVE SOME WHIPPED CREAM.

LET'S SPREAD THIS, MAKE SOME NICE WAVY SHAPES.

THIS IS GORGEOUS.

WHAT A BEAUTIFUL FINISH.

AND I'M GOING TO GARNISH IT WITH MORE MEXICAN CHOCOLATE ON TOP.

YOU CAN NEVER HAVE TOO MUCH CHOCOLATE OR TOO MUCH CREAM OR TOO MUCH CHEESE OR TOO MUCH CHIPOTLE, RIGHT?

OK. NOW WE NEED SOME AVOCADO SLICES TO GARNISH THE CASSEROLE.

OH, IT LOOKS BEAUTIFUL.

LOOK AT THAT.

ISN'T THAT NICE?

MMM.

THAT IS BEAUTIFUL.

NOW I'M GONNA PUT MY AVOCADO SLICES.

ABSOLUTELY.

PRESENTATION COMPLETE.

IT'S LIKE A CHIPOTLE CHICKEN CHEESY PASTA CAKE.

BEAUTIFUL.

I AM SO HUNGRY.

ARE YOU HUNGRY?

YES.

YEAH?

DO YOU WANT TO GET YOUR KIDS?

YES.

ABSOLUTELY.

ARE THEY HOME?

YES, YES.

THEY'RE UPSTAIRS.

THEY HAVEN'T MADE NOISE.

NO, NO.

IT WAS REALLY FUN TO BE WITH PATI IN MY KITCHEN.

IT WAS GREAT TO HAVE THE SMELLS FILL UP MY WHOLE HOUSE.

IT WAS FUN TO HAVE IT UNFOLD IN REAL TIME AND BE ABLE TO SEE THE FOOD EMERGE FROM MY POTS AND PANS AND KITCHEN.

YOU CAN HEAR HOW JUICY IT IS.

NO?

SO GOOD.

I HAVE NEVER SEEN RAW PASTA COOKED IN OIL AND HAVE IT COME OUT SO PLUMP AND JUICY WHEN THE CASSEROLE'S FINISHED.

THE EASIEST IS ITALIAN BECAUSE IT'S FAMILY RECIPES.

IT'S THINGS I KNOW-- HEY, GUYS.

HI, GUYS.

COME ON IN.

NICE TO MEET YOU.

NICE TO MEET YOU.

I'M MAX.

HI, MAX.

I SORT OF INVADED YOUR KITCHEN AND INVITED MYSELF FOR DINNER.

NO PROBLEM.

WHAT ARE WE HAVING?

CHIPOTLE CHICKEN PASTA CASSEROLE.

LOVE IT.

YEAH?

I HAVE A SON THAT IS YOUR AGE.

MY OLDEST ONE.

'CAUSE YOU'RE IN TENTH, RIGHT?

YEAH.

YEAH.

I'M NOT EAGER FOR HIM TO BE YOUR AGE.

IS IT SPICY?

NOT TOO SPICY.

IT'S REALLY RICH AND TASTES REALLY GOOD WITH THE PICO SALAD, SO IT'S A NICE MIX.

A LITTLE BIT OF SWEET AND SALTY.

AND IT'S CHEESY.

MM-HMM.

MM-HMM.

IT'S REALLY, REALLY GOOD.

I HAVE NEVER HAD A MARBLEIZED TRES LECHES.

IT WAS DECADENT.

IT WAS DELIGHTFUL.

IT WAS DELICIOUS.

SO GOOD.

MMM.

MM-HMM.

SO RICH AND CREAMY AND CHOCOLATY.

TODAY WAS GREAT.

PATI WAS FABULOUS.

THE FOOD WAS DELICIOUS.

IT WAS A GREAT DAY.

YOU KNOW, THE WHOLE EXPERIENCE HAS BEEN A LOT OF FUN FOR ME.

THANK YOU.

THIS WAS FANTASTIC AND DELICIOUS.

YOU SEE?

I LOVE MAKING MY RECIPES IN YOUR KITCHEN.

ME TOO.

THANK YOU SO MUCH FOR YOUR WONDERFUL RECIPES AND LETTING US LEARN HOW TO COOK MEXICAN BECAUSE WE DIDN'T KNOW.

WE'RE ALL DONE.

THAT'S ENOUGH, THAT'S ENOUGH, THAT'S ENOUGH.

[TELEPHONE RINGS] MUSHY.

PATI: OK, SO I'M ADDING IT IN HERE.

PATI: FOR RECIPES AND INFORMATION, VISIT PATISMEXICANTABLE.COM.

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

FEMALE ANNOUNCER: GUANAJUATO-- LIVE IT TO BELIEVE IT.

MALE ANNOUNCER: LA MORENA CHILIS 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.