Pati: ONE OF MY ABSOLUTE FAVORITE PLACES TO VISIT IN MEXICO IS THE STATE OF MICHOACAN.

THE BEAUTIFUL COLONIAL ARCHITECTURE...

THE WONDERFUL PEOPLE...

THE VIBRANT COLORS.

SPEND JUST A FEW HOURS IN MICHOACAN AND YOU'LL KNOW EXACTLY WHY IT'S KNOWN AS THE SOUL OF MEXICO.

ONE OF MY FAVORITE THINGS TO DO IN MICHOACAN IS EAT.

CHILES, CHEESES, FRUITS, BREAD, EVEN HOT DOGS, THE BEST HOT DOGS.

MMM!

MICHOACAN TRULY IS A FOOD LOVER'S PARADISE.

IT MELTS AND CRUMBLES IN YOUR MOUTH.

AND TWO MICHOACAN CLASSICS ARE CARNITAS AND GAZPACHO.

MMM!

TODAY, I'M CELEBRATING MY LOVE FOR MICHOACAN THE BEST WAY I KNOW HOW-- A BACKYARD FIESTA WITH MY BOYS AND SOME FRIENDS FROM THE NEIGHBORHOOD.

WHO WANTS SOME?

Pati: ALAN!

I'M MAKING MY OWN VERSION OF CARNITAS.

THIS IS INCREDIBLE, AND IT'S NOT EVEN THERE YET.

GAZPACHO MICHOACANO.

AND I AM SO LOOKING FORWARD TO SEEING WHAT MY NEIGHBORS THINK ABOUT IT.

AND A DELICIOUS GRILLED PINEAPPLE MARGARITA.

CHEERS, GUYS!

SALUD.

Pati: IT'S MICHOACAN FIESTA FOOD IN MY OWN BACKYARD.

♪ DAME, DAME ♪ ♪ DAME TU CHOCOLATÉ ♪ ♪ DAME, DAME ♪ ♪ DAME TU PILONCILLO ♪ ♪ DAME, DAME ♪ ♪ DAME CAFÉ CALIENTÉ ♪ ♪ DAME, DAME ♪ ♪ DAME TU CORAZÓN ♪ Male 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 ♪ Female announcer: NESTLE LA LECHERA SWEETENED CONDENSED MILK.

MOM'S LOVE MAKES IT BETTER.

[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: IF I HEAR THE WORD "CARNITAS," OR IF ANY MEXICAN LISTENS TO THE WORD "CARNITAS," YOU KNOW IT'S A FIESTA, YOU JUST KNOW IT'S A PARTY.

SO, TODAY, I INVITED FRIENDS OVER, BECAUSE I'M MAKING MY VERSION OF THIS FIESTA FOOD.

CARNITAS IS A WAY TO EXPERIENCE PORK LIKE NO OTHER.

YOU CAN CHOOSE IF YOU WANT TO USE PORK BUTT OR PORK SHOULDER, WITHOUT THE BONE, BUT DO NOT CUT OFF THE FAT, LEAVE IT IN THERE, BECAUSE THAT IS WHAT'S GOING TO ADD FLAVOR IN THE DISH, AND IT'S GOING TO HELP IT BROWN.

LOOK AT THE GORGEOUS MEAT.

4 POUNDS OF PORK BUTT.

YOU WANT BIG CHUNKS.

YOU... [SIZZLING] HEAR THAT?

I HAVE ONE TABLESPOON OF VEGETABLE SHORTENING IN HERE.

YOU CAN USE LARD, YOU CAN USE OIL.

SOME PEOPLE ADD CUPS OF LARD IN HERE, BUT YOU REALLY DON'T NEED MUCH, BECAUSE I LET THE FAT ON THE PORK, AND I HAVE IT OVER HIGH HEAT BECAUSE I WANT IT TO BROWN.

IT ALREADY SOUNDS LIKE A PARTY IN HERE.

AND PORK BUTT AND PORK SHOULDER ARE REALLY INEXPENSIVE CUTS OF MEAT, BUT THEY DO NEED FOR YOU TO COOK THEM FOR A WHILE, TO JUST BRING THE BEST IN THEM.

AND I'M GOING TO MAKE HERE A VERY SIMPLE, LIKE, BRAISING LIQUID.

I'M GOING TO GRAB A WHITE ONION.

I JUST NEED A HALF OF IT.

IT'S GOING TO GO IN MY MAGICAL BLENDER THAT PUREES ANYTHING THAT I THROW IN HERE.

I'M ADDING 6 GARLIC CLOVES, A LITTLE BIT OF WATER... ABOUT ONE AND A HALF CUPS.

AND THEN, I'M GOING TO ADD SOME OF THE SPICES.

THESE ARE USUAL SUSPECTS IN MEXICAN COOKING.

I HAVE THYME AND MARJORAM, THAT NOT MANY PEOPLE KNOW THAT WE USE THEM THAT MUCH.

WE DO, AND THESE AROMATICS ARE JUST INCREDIBLE WITH PORK.

SO I HAVE A TEASPOON OF THYME, AND A TEASPOON OF MARJORAM, A TEASPOON OF GROUND BLACK PEPPER, AND A PINCH OF CUMIN, JUST A PINCH.

OH, WAIT!

THE CLOVES AND THE SALT.

I'M ADDING, LIKE, 5 OR 6 WHOLE CLOVES AND A FULL TABLESPOON OF SALT.

YOU KNOW HOW SOME DISHES JUST HAVE SOME...

INHERENT MEANING?

CARNITAS REALLY MEANS GET-TOGETHER, AND PARTIES, AND MUSIC, AND FRIENDS.

LOOK AT THE BROWNING OF THE MEAT.

IT'S JUST BEAUTIFUL.

NOW, YOU DON'T WANT TO MAKE THE CHUNKS OF MEAT TOO SMALL BECAUSE THE MEAT IS GOING TO COOK HERE FOR A LONG TIME, AND IT WOULD DRY UP.

AND YOU DON'T WANT TO MAKE IT TOO BIG, BECAUSE IT WOULD TAKE TOO LONG.

CARNITAS ARE A DISH THAT REALLY INSPIRE LOYALTY.

EACH FAMILY HAS THEIR OWN SPECIAL TAKE.

IT'S LIKE YOU MAKE IT THE SAME WAY THROUGHOUT YOUR LIFE, AND THEN YOU PASS IT ON.

SO, I'M ADDING THAT BRAISING LIQUID IN THERE.

AND THIS IS HOW I HOPE THAT MY KIDS WILL MAKE IT, TOO.

NOW IT'S GOING TO SIMMER FOR A LITTLE BIT, AND THE TWO INGREDIENTS THAT ARE MY FAMILY'S SECRET, SECRET INGREDIENTS...

SWEETENED CONDENSED MILK.

IT BRINGS OUT, LIKE, A SUCCULENT SIDE TO THE PORK THAT IS REALLY INCREDIBLE, AND THE SUGAR IN THE SWEETENED CONDENSED MILK, IT HELPS IT CARAMELIZE.

SO, I JUST ADDED TWO TABLESPOONS.

OKAY, I JUST WANT TO JUMP IN THERE WITH THAT MILK.

LOOK AT HOW IT LOOKS!

IT'S FABULOUS!

JUST LIKE THAT, GIVE ME A TORTILLA!

WHERE'S THE TORTILLA?

OKAY, I HAVE TO WAIT AN HOUR.

AND THEN, THE OTHER SECRET INGREDIENT IS ORANGE.

THE ORANGE BRINGS, LIKE, A SPARK INTO A DISH.

THE CITRUSY NOTES ARE BEAUTIFUL, YET VERY SUBTLE AT THE SAME TIME.

SO, YOU CAN SEE, I MEAN, THE PORK IS GOING CRAZY IN THERE ALREADY.

THE MEAT IS LIKING WHAT I'M DOING, I CAN TELL.

I'M GOING TO REDUCE THE HEAT TO LOW, MEDIUM-LOW, AND IT'S GOING TO STAY HERE FOR AN HOUR.

AND WHEN I OPEN IT, YOU WON'T BELIEVE WHAT YOU'RE GOING TO SEE.

Pati: EVERYWHERE YOU GO IN MEXICO, YOU'LL FIND CARNITAS.

BUT IN MICHOACAN, THERE'S A TOWN THAT'S WORLD-FAMOUS FOR THEM.

WE ARE HERE IN QUIROGA.

THIS IS THE WORLD'S CAPITAL OF CARNITAS.

[SPEAKING SPANISH] OKAY, ESE ES... MMM!

[SPEAKING SPANISH] OH, MY GOD!

IT'S UNBELIEVABLE!

[SPEAKING SPANISH] BETTER THAN A HAMBURGER?

HE SAID THIS IS MUCH BETTER THAN A HAMBURGER.

SO, WAIT, I HAVE A FRESH-MADE TORTILLA, THE CARNITAS, THE FATTY PART OF THE-- OKAY, HE'S STUFFING THIS UP.

OH, CACTUS [INDISTINCT].

CACTUS.

OKAY, I'M GOING TO TRY, GUYS.

MMM, MMM!

THE TRADITION IN HIS FAMILY FOR MAKING THESE OUTRAGEOUS CARNITAS STARTED IN 1848.

IN THAT TACO I REALLY COULD TASTE THE LEGACY.

SO, IT'S NOT JUST THE MEAT, IT'S THE PASSED- DOWN KNOWLEDGE, AND YOU CAN TASTE IT.

MMM, MMM, MMM!

TAKING A BITE OF THE JALAPENO IN THE END JUST MAKES IT GO WILD, AND THEN YOU WANT ANOTHER BITE, AND YOU WANT TO KEEP ON DOING IT.

I THINK I'M GOING TO BE EATING A LOT TODAY.

[SPEAKING SPANISH] [SPEAKING SPANISH] [SPEAKING SPANISH] CARNITAS CARMELO.

SUCH A GREAT STORY.

Pati: IT'S A WHOLE FAMILY OF CARMELOS, AND THE WHOLE FAMILY OF CARMELOS, WHICH ARE 10 BROTHERS, DO THIS CARNITAS BUSINESS, AND THEY HAVE THIS CARMELO BUSINESS IN MORELIA, MEXICO CITY... HOUSTON.

HE JUST SAID HOUSTON!

ARE YOU IN HOUSTON?

[PATI SPEAKING SPANISH] Pati: CARMELOS!

OKAY, ONE BROTHER, TWO BROTHERS, 3 BROTHERS, 4 BROTHERS, ALL CARMELOS, ALL MAKING CARNITAS.

THEY ALL HAVE THE RECIPE, THE CARMELO RECIPE.

Pati: IF I HAD TO TRY ONLY ONE CARNITA TACO, JUST ONE, WHICH FOOD STAND SHOULD I GO TO?

[SPEAKING SPANISH] ANY STAND WILL BE GOOD, AS LONG AS IT'S CARMELO?

CARMELO.

Pati: THAT'S A TRUE FAMILY, TRUE BROTHER CAMARADERIE, AND I'LL TELL YOU, I HAVE 3 BOYS.

I HOPE THAT WHEN THEY GROW UP, THEY WILL BE SUPPORTIVE OF EACH OTHER, JUST LIKE THAT.

Pati: OKAY, I HAVE THE TORTILLA, AND I HAVE THE WHITE MEAT FROM THE TENDERLOIN, AND THEN, THE "CUERITO," WHICH IS THE THIN, FATTY PART OF THE PORK, AND IT'S BROWN AND CRISP, BUT ALSO REALLY CHEWY.

HERE IT GOES, GUYS.

MMM, MMM!

OKAY, YOU HAVE TO TRY THIS.

YOU HAVE TO TRY THIS.

GOOD.

Pati: I CAN'T TALK, IT'S SO GOOD.

IT'S SPECTACULAR.

IT WAS SO MUCH FUN MEETING THOSE CARMELO BROTHERS.

THEY WERE ADORABLE.

IT'S JUST THAT, FOR US MEXICANS, FOOD IS A FAMILY THING.

OH, MY GOSH!

THIS IS INCREDIBLE, AND IT'S NOT EVEN THERE YET.

NOW WHAT THESE CARNITAS NEED IS A GREEN SALSA.

THIS IS A RAW TOMATILLO SALSA, THE EASIEST THING IN THE WORLD.

I HUSKED AND RINSED THESE TOMATILLOS OF ONE POUND RAW.

THEY GO IN HERE.

I'M NOT EVEN CUTTING THEM.

AND I'M JUST GOING TO CUT A PIECE OF AN ONION.

2 TO 3 TABLESPOONS, IF YOU WERE TO CHOP IT.

OKAY, I'M ADDING A CHILE, AND THIS TIME I'M USING A SERRANO.

I HAVE SO MUCH FUN WITH MY BOYS, BECAUSE, YOU KNOW, THEY WERE BORN HERE IN THE U.S., AND THEY HAVE A LITTLE THING WITH THE "Rs," SO I ALWAYS TEASE THEM, AND MAKE THEM SAY, THE "SERRANO," AND THE "PERRO," AND THE "CARRO," AND THEY HAVE A HARD TIME WITH THAT.

I'M ADDING THE CHILES, I'M ADDING THIS MUCH CILANTRO, BECAUSE I'M A CILANTRO LOVER.

I'M ADDING A SHY TEASPOON OF SALT.

AND THEN, I'M GOING TO ADD THE AVOCADO, AND THIS IS JUST GOING TO MAKE THE TOMATILLO SALSA SUPER SMOOTH, AND SILKY, AND LUXURIOUS.

I'M GETTING A SPOON... TO SCOOP MY AVOCADO.

AND THIS IS A PERFECTLY RIPE AVOCADO, CREAMY AND BUTTERY.

I LIKE IT CHUNKY, BECAUSE I REALLY LIKE TO HAVE THINGS TO BITE INTO, SO, I'M GOING FOR A ROUGH TEXTURE HERE.

[WHIRRING] THAT'S ENOUGH.

AND IT'S GOING TO BE SUCH A BEAUTIFUL CONTRAST, THIS FRESH, TART, SMOOTH SALSA WITH THAT MEAT, THAT'S CARAMELIZED AND BROWN.

IT'S GOING TO BE SO INCREDIBLY MEATY AND RICH.

OKAY, LET ME TAKE ONE LAST PEEK.

HMM.

WHENEVER I COME TO MORELIA, THE FIRST THING I DO IS COME FOR A GAZPACHO.

NOW, YOU MAY BE WONDERING, IS THAT THE SPANISH SOUP?

NO, GAZPACHO HERE IN MORELIA IS A FRUIT COCKTAIL.

I AM STANDING IN SORT OF A GAZPACHO CENTRAL.

LOOK, GAZPACHO, GAZPACHO, GAZPACHO, GAZPACHO, GAZPACHO, EVERYWHERE AROUND, BUT I KNOW WHICH IS THE ORIGINAL ONE.

I'M GOING TO TAKE YOU.

COME.

GUYS, THIS IS TETE, AND TETE IS THE GRANDSON OF THE ORIGINAL GAZPACHO MAN.

SO, I'M GOING TO GET THE TRADITIONAL ONE, WHICH HAS JICAMA, PINEAPPLE, AND MANGO.

[SPEAKING SPANISH] IT HAS THAT LAYER OF QUESO FRESCO RIGHT IN THERE.

Pati: HE JUST PUT SOME FRESH SQUEEZED ORANGE JUICE.

MORE CHEESE, RIPE BROWN CHILE, AND IT'S THE SPECIAL CHILE OF THE HOUSE.

MAS FRUTA, AND VALENTINA CHILE SAUCE.

AND THEY HAVE TO PUT IT IN A BAG, SEE?

SO THAT, WHENEVER SOMETHING FALLS OFF, YOU STILL HAVE IT IN THERE, AND YOU WON'T MISS A BITE.

[SPEAKING SPANISH] MMM!

AND THE CHUNKS ARE JUST THE PERFECT SIZE.

AND THEN, YOU HAVE THE SALTY, LIKE, THE SALTY THING THERE IS BARELY THERE, IT'S JUST TEASING THE THING, JUST A LITTLE.

IT'S INCREDIBLE.

MY FAVORITE THING EVER.

MMM!

YOU CAN FIND MEXICAN-STYLE FRUIT EVERYWHERE IN THE COUNTRY, AND IT WILL BE SPRINKLED WITH SALT, CHILE POWDER, AND FRESH SQUEEZED LIME.

BUT ONLY IN THE STATE OF MICHOACAN HAVE THEY DARED TO ADD CRUMBLED, SALTY CHEESE AND WHITE ONION.

I'VE BEEN DYING TO MAKE GAZPACHO AT HOME, AND TODAY I HAVE THE PERFECT EXCUSE.

FRIENDS COMING OVER.

IN MICHOACAN THEY ADD PINEAPPLE, MANGO, AND JICAMA, AND IT'S SUCH A GREAT COMBINATION, BECAUSE THE PINEAPPLE IS TART, THE MANGO IS SWEET AND MEATY, AND THE JICAMA IS SO WATERY AND SO CRUNCHY.

LOOK AT THESE MAN-- COME ON, LOOK AT THESE MANGOES!

I MISS MEXICO ALL THE TIME.

I DON'T THINK I WOULD HAVE GOTTEN INTO FOOD SO MUCH IF I HADN'T MOVED OUTSIDE OF MEXICO.

IT WAS PURE NOSTALGIA OF, YOU KNOW, WANTING TO BE CLOSE TO MEXICO, AND HOW MUCH CLOSER CAN YOU GET TO SOMETHING THAN THROUGH EATING IT?

NOW I'M GOING TO ADD THE JICAMA.

JUST TAKE THE ENDS OFF, AND THEN, I LIKE TO DO IT WITH A KNIFE, JUST GO AROUND, JUST LIKE THAT.

YOU CAN HEAR THE CRUNCH.

SUPER WATERY, ZERO FAT.

OKAY, NOW I'M GOING TO DO WHAT THE PEOPLE FROM THE STATE OF MICHOACAN DO, I'M GOING TO ADD JUST A LITTLE BIT OF CHOPPED WHITE ONION.

IT'S GOING TO ADD IT A PUNCH, SOME PUNGENCY, AND NICE BITE.

NOW, I REALLY DIDN'T WATCH HOW SMALL OR BIG I CUT THOSE PIECES, BECAUSE I LIKE THE BIG CHUNKS.

YOU DON'T WANT TO GET A HUGE BITE AND A HUGE PIECE OF ONION, RIGHT?

SO, I'M CUTTING IT A LITTLE BIT SMALLER.

GET SOME NUANCE IN THERE.

THE LAST THING I'M GOING TO DO IS... FRESH-SQUEEZED ORANGE JUICE... FRESH-SQUEEZED LIME JUICE... SALT, GROUND CHILE PIQUIN, OR ANY GROUND MEXICAN CHILE THAT YOU FIND.

AND THIS IS REALLY, REALLY THE LAST THING I'M DOING, CRUMBLING...

THIS CHUNK OF QUESO FRESCO.

YOU CAN USE FARMER'S CHEESE, YOU CAN USE COTIJA, YOU CAN USE FETA, ANYTHING THAT'S HARD AND SALTY AND CRUMBLY.

NOW, I'M JUST GOING TO GO HIDE IN MY ROOM.

I CAN EAT THE WHOLE THING.

SO EXCITED TO EAT THIS, AND I AM SO LOOKING FORWARD TO SEEING WHAT MY NEIGHBORS THINK ABOUT IT.

MMM, FABULOUS.

Pati: OUR GUESTS ARE HERE, AND GAZPACHO IS THE PERFECT STARTER TO KICK OFF THIS FIESTA.

GUYS, COME FOR GAZPACHO!

WHO WANTS SOME?

OKAY, OUR GUESTS FIRST.

THANK YOU.

IT HAS PINEAPPLE, AND MANGO, AND JICAMA, AND IT HAS, LIKE, SALTY CHEESE.

WHAT DO YOU THINK, GUYS?

GOOD.

REALLY GOOD.

WHAT DO YOU THINK ABOUT THE COMBINATION OF THE FRUIT AND THE CHEESE?

Denise: GREAT.

I LOVE THE CHILE.

Pati: YEAH?

Denise: AND THE ONIONS, WITH THE SWEET OF THE PINEAPPLE.

RIGHT?

IT'S DELICIOUS.

MMM, MMM!

A FIESTA WITHOUT A FRUITY COCKTAIL IS LIKE A PIÑATA WITHOUT CANDY, SO, LAURA AND DENISE ARE HELPING ME MAKE A GRILLED PINEAPPLE MARGARITA.

SO, I'M GOING TO PUT SOME PINEAPPLE HERE, SO IT STARTS GRILLING.

BUT THEN, LAURA, IF YOU CAN HELP ME WITH THE LIQUIDS THAT ARE GOING TO GO IN THE PITCHER.

AND DENISE, IF YOU CAN HELP ME WITH RIMMING THE GLASSES.

SO, ADD LIKE ENOUGH SUGAR HERE TO YOUR LIKING, SOME CHILE POWDER... ALL RIGHT.

AND THEN, LAURA...

YES.

LET'S ADD SOME JALAPENO.

ALL OF IT?

ALL OF IT.

I SAY ALL OF IT.

OKAY.

AND THEN, DO I MIX THIS TOGETHER?

YEAH!

Pati: LAURA, CAN YOU ADD SOME SUGAR?

LIKE, ABOUT A COUPLE OF TABLESPOONS IN HERE, WITH YOUR HAND.

Denise: OKAY.

Pati: YEAH.

I'M ALSO GOING TO ADD SOME CILANTRO IN HERE.

IF YOU CAN HELP ME MULL IT WITH THIS, LIKE JUST MASH... OH, THAT'S BEAUTIFUL!

Pati: I'M ADDING MORE SUGAR, SO JUST TRY TO, LIKE, MASH IT AND MULL IT, TO TRY TO, LIKE, RELEASE THE JUICES, A LITTLE OF THE CILANTRO AND THE CHILE.

YEAH!

SO, WHAT KIND OF SALT IS THIS?

Pati: SO, THAT'S SEA SALT, AND THAT'S TURBINADO SUGAR.

THEN, THIS IS CHILE POWDER.

I HAVE CHILE PIQUIN, BUT YOU CAN USE ANY CHILE POWDER THAT YOU FIND.

OKAY, NOW LET'S POUR TEQUILA.

OKAY.

I HAVE, LIKE, ONE CUP OF TEQUILA THERE, SILVER TEQUILA.

Laura: IT LOOKS LIKE MORE THAN ONE CUP.

Pati: IT'S, LIKE, ONE GENEROUS CUP.

OKAY.

AND THEN, 3 CUPS OF PINEAPPLE JUICE IN THERE.

Pati: IT'S GOING TO BE A CHUNKY GRILLED PINEAPPLE MARGARITA.

AGAVE SYRUP, A THIRD OF A CUP.

YOU CAN USE HONEY, YOU CAN USE AGAVE SYRUP, YOU COULD USE-- Laura: OKAY.

SHE'S CANADIAN, GUYS, SHE CAN USE MAPLE SYRUP.

Pati: LET'S MIX IT A LITTLE MORE, AND THEN SOME LIME JUICE, I WOULD DO, LIKE, HALF OF THAT.

Denise: OKAY.

Pati: OKAY, THERE WE GO.

WE'RE GOING TO START WITH... 4 SLICES FOR NOW.

YOU KNOW WHAT?

I'M GOING TO ADD THEM HOT IN THERE.

SO, I'M NOT GOING TO WAIT FOR THEM TO COOL.

AND YOU KNOW WHAT?

SINCE WE JUST GRILLED IT AND IT CARAMELIZED, AND IT STILL HAS THE JUICES IN THERE COMING OUT, IT'S ALL GOING TO COME OUT HERE.

IT'S LIKE A WITCHES' BREW, OR IS IT A WITCHES' STEW?

Denise: BREW.

Pati: BREW?

[EVIL LAUGHTER] Pati: OKAY.

MMM!

CHEERS, GUYS.

SALUD.

MMM!

THIS IS REALLY GOOD.

IT'S REALLY GOOD.

I JUST GOT A CHUNK OF THE CILANTRO, AND I ADDED THE ENTIRE THING, THE LEAVES AND THE STEMS, AND IT'S SO NICE WHEN YOU BITE INTO THAT STEM OF CILANTRO, ALONG WITH THE SWEET MIX, AND THEN AS YOU SIP AROUND THE GLASS, NO?

IT'S LIKE AN ONGOING EXPERIENCE.

Denise: DELICIOUS.

Pati: MMM!

Laura: THANK YOU.

Pati: CARNITAS ARE READY.

GUYS, I HAVE THE CARNITAS.

WHO WANTS TACOS?

ARE YOU READY?

YEAH, YEAH, I'M READY.

OKAY.

CAN I HAVE SOME OF THAT?

YEAH!

Pati: A GREAT FIESTA IS LOADED WITH GOOD TIMES, GOOD FRIENDS, AND GREAT FOOD.

MMM!

ESPECIALLY WHEN THERE IS A FULL POT OF CARNITAS.

I WANT SECONDS.

YOU GUYS ARE BACK FOR SECONDS?

THIRD!

IS THAT YOUR THIRD?

I WANT THIS SALSA, AND I WANT BEANS.

JUJU, YOU'RE NOT GOING TO BE ABLE TO FOLD THAT THING.

I HAVE ONE BROTHER, TWO BROTHERS, 3 BROTHERS, ALL EATING CARNITAS.

IT'S ALL ABOUT FAMILY!

OKAY.

MMM.

Pati: I'M READY TO DO, LIKE, A CARNITAS... DANCE PARTY POEM!

I'LL BECOME A POET, AND THEN I'LL MOVE IN WITH THE CARMELO GUYS, AND THEN I'LL HAVE TO EXPLAIN IT TO DANNY AND THE BOYS.

Pati: JUJU, WHAT'S SO FUNNY?

Juju: [INDISTINCT].

[LAUGHTER] Pati: WHAT DID YOU SAY?

WHAT DID YOU SAY?

[JUJU LAUGHS] Male 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 ♪ Female announcer: NESTLE LA LECHERA SWEETENED CONDENSED MILK.

MOM'S LOVE MAKES IT BETTER.

[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.