PATI: I'M LUCKY.

I'VE MADE A CAREER OF MY PASSION FOR FOOD.

MY WORK TAKES ME ALL OVER THE UNITED STATES AND MEXICO, RESEARCHING, TASTING, WRITING, AND TALKING TO PEOPLE ABOUT ALL ASPECTS OF MEXICAN CUISINE.

THIS WEEK I'VE COME TO SAN MIGUEL DE ALLENDE, ONE OF THE MOST BEAUTIFUL CITIES IN ALL OF MEXICO.

AND I'M REALLY LUCKY BECAUSE THE BOYS ARE DONE WITH SCHOOL, SO WE RENTED A HOUSE AND HAVE BROUGHT THE WHOLE FAMILY WITH ME.

CANNONBALL!

TODAY, I THOUGHT I'D START OUR VACATION OFF BY COOKING BREAKFAST FOR MY HUNGRY BOYS.

I'LL PREPARE BLACK BEANS TO USE WITH MY BIG BRUNCH ENCHILADAS, A HEARTY SIDE DISH OF WARM NAPOLITOS WITH SAUTEED CORN AND GUAJILLO CHILES, AND JUJU'S GOING TO TREAT US TO HIS SILKY SMOOTH MANGO SMOOTHIE.

FOR ALL MY INGREDIENTS, I'LL HEAD TO MERCADO IGNACIO RAMIREZ FOR ONE OF THE MOST DIVERSE CULINARY EXPERIENCES IN THE CITY.

MMM!

AND LATER... HA HA!

I'LL TREAT THE BOYS TO ONE OF THE BEST VIEWS OF THE CITY... ON THIS EPISODE OF "PATI'S MEXICAN TABLE."

♪ 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.

[HUMMING] [CLASSICAL MUSIC PLAYING] [APPLAUSE] ANNOUNCER: PREPARE THEM TO BE GREAT WHEN THEY GROW UP-- GOYA CHICK PEAS, PART OF A HEALTHY DIET.

BIMBO, MAKERS OF SLICED BREADS, BUNS, AND SWEET BAKED GOODS.

LA MORENA CHILES AND SAUCES-- AUTHENTIC MEXICAN FLAVOR.

PATI: HOW BEAUTIFUL IS THIS?

WE ARE IN SAN MIGUEL DE ALLENDE, ONE OF THE MOST BEAUTIFUL CITIES IN ALL OF MEXICO.

IT IS A CHARMING COLONIAL CITY.

I'M RIGHT HERE IN FRONT OF THE PARROQUIA, WHICH IS THE BUILDING OR THE STRUCTURE THAT REALLY DEFINES THE PLACE.

YOU CAN SEE IT FROM EVERYWHERE.

SAN MIGUEL IS REALLY UNIQUE IN THAT IT'S VERY PEACEFUL AND CALM, BUT THAT'S DECEIVING BECAUSE IT'S A HIGHLY COSMOPOLITAN PLACE.

IT HAS ABOUT 20% OF ITS POPULATION AMERICAN.

IT'S FULL OF EXPATS, AND IT'S VERY INTERNATIONAL.

THE CHARM OF SAN MIGUEL LIES IN THE BEAUTY, THE NARROW COBBLESTONE STREETS AND BRIGHTLY COLORED BUILDINGS, MOST OF WHICH DATE BACK TO THE 17th AND 18th CENTURY WHEN SAN MIGUEL BECAME AN IMPORTANT STOP ALONG THE TRADE ROUTE BETWEEN MEXICO CITY AND THE SILVER MINES.

SO SAN MIGUEL WAS ORIGINALLY CALLED SAN MIGUEL EL GRANDE IN 1541, NAMED AFTER THE FOUNDER OF THE CITY FATHER JUAN DE SAN MIGUEL, BUT THEN THIS MAN WAS BORN HERE--IGNACIO ALLENDE.

HE WAS ONE OF THE MAIN LEADERS FOR MEXICO'S BATTLE OF INDEPENDENCE.

IGNACIO ALLENDE IS SO REVERED HERE THAT THEY RENAMED THE TOWN AFTER HIM.

THE ART, CULTURE, CLIMATE, AND FOOD HERE MAKE SAN MIGUEL ONE OF MEXICO'S MOST INTERESTING AND PEACEFUL PLACES TO VISIT.

I'VE GOT 3 HUNGRY BOYS AT HOME WAITING FOR BREAKFAST, SO I'M PICKING UP INGREDIENTS IN ONE OF MY FAVORITE PLACES IN SAN MIGUEL, MERCADO IGNACIO RAMIREZ.

MERCADO IGNACIO RAMIREZ IS ONE OF THE BIGGEST, OLDEST MARKETS IN SAN MIGUEL, AND IT IS TRULY AN EXPERIENCE.

AND I HAVE A CRAVING BECAUSE WHILE I SHOP, THERE IS STAND THAT SELLS FRESH GARBANZO BEANS.

HOLA, SENORITA.

HOLA.

[SPEAKING SPANISH] [SPEAKS SPANISH] PATI, VOICE-OVER: AT THIS STAND, THEY MAKE THEM JUST THE WAY I LIKE THEM, STEAMED.

ON TOP OF THE BEANS, SHE'LL ADD MILD CHILI, SPICY CHILI, FRESH LIME JUICE, AND SALT.

THIS IS A DELICIOUS, MESSY SNACK.

THE FUN PART REALLY IS TO POP THEM IN YOUR MOUTH, AND THEN YOU SUCK ALL THE SAUCE THAT'S IN THE SHELL.

MMM.

AS WE MEXICANS SAY...

I LOVE THE MARKET IN SAN MIGUEL-- THE SMELLS, THE SOUNDS.

IT'S SO WELCOMING, AND IT HAS IT ALL-- SNACKS, PIÑATAS, WRESTLING MASKS, AND OF COURSE A MOUTHWATERING ARRAY OF DELICIOUS FOOD.

MMM!

MMM!

MMM!

IT'S SALTY, IT'S TANGY, IT'S DECEIVINGLY CRUMBLY.

PATI, VOICE-OVER: WHEN I GO TO THE MARKET, I NEVER GO JUST TO SHOP.

I'M THERE TO SHOP AND EAT AND TASTE AND CHAT... MMM!

XOCONOSTLE.

SÍ.

AND TRY NEW THINGS.

MMM!

MMM!

VERY SAVORY AND TART, AND RIGHT IN THE MIDDLE, STARTS GETTING A LITTLE SWEET.

DELISCIOSO.

MMM!

[SPEAKING SPANISH] [SPEAKING SPANISH] [SPEAKING SPANISH] SHE'S WATCHING "LA DUEÑA," WHICH IS, LIKE, THE HOTTEST SOAP OPERA IN MEXICO RIGHT NOW.

THERE'S A GOOD WOMAN, THERE'S AN AWFULLY BAD WOMAN, AND THEN THERE'S THE GUY THAT THEY BOTH WANT.

RIGHT AT THE END, THE GOOD ONE GETS HIM.

SO GO, GET OUT OF YOUR COMFORT ZONE, EXPLORE.

YOU HAVEN'T REALLY BEEN TO A CITY UNLESS YOU'VE BEEN TO THEIR LOCAL MARKET.

[BELLS RINGING] NOW ABOUT THOSE 3 HUNGRY BOYS.

I'M GONNA START WITH WITH A BASIC RECIPE FOR COOKING BEANS, FRIJOLES DE OLLA, OR BEANS FROM THE POT, AND I'M GONNA USE BLACK BEANS.

THE PROCESS IS SO SIMPLE, ALL YOU NEED TO DO IS RINSE THE BLACK BEANS, PUT THEM IN A POT, COVER THEM WITH WATER, AND ADD HALF A WHITE ONION, AND THEN IF YOU WANT AND YOU HAVE HERBS HANDY, YOU CAN USE EITHER CILANTRO, A COUPLE SPRIGS, OR EPAZOTE.

IF YOU FIND EPAZOTE, USE IT.

THE EPAZOTE WILL GET YOUR BEANS TO TASTE AS MEXICAN AS THEY CAN GET.

IT HAS THESE BEAUTIFUL LEAVES THAT ARE A LITTLE BIT VELVETY, AND THE SMELL, THE AROMA IS SUPERINTENSE.

BRING IT TO A BOIL, LET IT SIMMER, AND COOK IT FOR ABOUT AN HOUR AND 15 MINUTES UNTIL THE BEANS ARE SO SOFT THAT IF YOU GRAB ONE WITH YOUR FINGERS IT COMES APART AND THE WATER HAS THICKENED TO A SOUPY CONSISTENCY.

AS SIMPLE AS SIMPLE CAN GET.

[CHILDREN CHATTERING] SO MY FRIJOLITOS OLLA, MY BLACK BEANS FROM THE POT, ARE READY.

AND I'M GONNA USE THEM TO MAKE MY BIG BRUNCH ENCHILADAS.

THE BEANS MAKE AN EXCELLENT SIDE DISH, BUT TODAY, I'M GOING TO PUREE THEM FOR A SAUCE.

I'M JUST REMOVING THE COOKED EPAZOTE AND THE COOKED ONION, AND THEN I'M GOING TO PUREE THE BLACK BEANS AND THEIR COOKING LIQUID.

YOU KNOW, WHENEVER I EAT BEANS FROM THE POT, I NEVER KNOW IF TO ACCOMPANY THEM WITH CHIPOTLES IN ADOBO SAUCE OR PICO JALAPENOS.

THE TRUTH IS, IT'S LIKE ASKING SOMEBODY TO CHOOSE BETWEEN HAVING A SANDWICH WITH MAYO OR MUSTARD, AND I HAVE MY SANDWICHES WITH BOTH.

SO I'M ADDING TWO TABLESPOONS OF CHIPOTLE IN ADOBO SAUCE AND THE PICKLE JUICE FROM THE PICKLED JALAPENOS.

THE TASTE OF THE PICKLED JALAPENOS IS PUNCHY.

IT'S VINEGARY, IT HAS A KICK.

THE TASTE OF THE CHIPOTLES IN ADOBO, IT'S DEEPER, IT'S RICHER, IT'S SMOKY, IT'S SWEET, AND IT IS JUST A LOT MORE COMPLEX, BUT THEY GO REALLY WELL TOGETHER.

SO I HAVE THE PERFECT CONSISTENCY, WHICH IS LIKE A VERY LIGHT PUREE.

MMM!

THIS IS GONNA BE THE BLACK BEAN SAUCE THAT'S GONNA BASTE MY ENCHILADAS.

I'M JUST GONNA KEEP IT WARM, AND NOW I'M GOING TO MAKE ONE OF THE TOPPINGS-- BROWNED, CRISP, MEXICAN CHORIZO.

THIS IS HOW YOU CAN FIND IT IN MOST STORES.

IT HAS THE CASING, AND ALL YOU NEED TO DO IS REMOVE IT.

YOU CAN SEE HOW RICH IT IS.

SO CHORIZO IS THE MEXICAN SAUSAGE.

IT'S RAW, DIFFERENT FROM SPANISH CHORIZOS, WHICH MOST TIMES ARE CURED AND SMOKED.

THE MEXICAN CHORIZOS HAVE TO BE COOKED.

SO I'M JUST CUTTING THEM INTO BIG CHUNKS.

THE FIRST TIME THAT I'M COOKING FULL MEALS FOR MY FAMILY IN MEXICO BECAUSE EVERY TIME WE GO TO MEXICO, WE STAY EITHER WITH FAMILY OR AT A HOTEL.

SO THIS IS REALLY SUCH A TREAT FOR ME BECAUSE I CAN FIND ALL OF THE INGREDIENTS, AND ALL THE POTS AND PANS AND TOOLS REALLY SPEAK STORIES TO ME.

OH, LOOK AT THIS.

SO I HAVE THE PAN OVER MEDIUM TO MEDIUM-HIGH HEAT, AND WHAT I WANT IS SMALL, CRISPY BITES OF CHORIZO.

SO IT'S GONNA COOK HERE FOR ABOUT 4-5 MINUTES.

THE CHORIZO, YOU KNOW, IT'S USUALLY MADE WITH PORK, AND IT HAS A GOOD AMOUNT OF FAT, SO YOU DON'T NEED TO ADD ANY OIL.

THE FAT OF THE CHORIZO'S GONNA START COMING OUT WITH ALL OF THE SPICES AND THE DRIED CHILES, AND THAT'S WHAT THE MEAT IS GONNA COOK IN.

SO THIS IS READY.

SO I'M JUST GONNA PUT THESE IN HERE, KEEP IT WARM.

MMM.

IT SMELLS INCREDIBLE.

SO I'M GONNA HAVE THOSE ENCHILADAS BE FILLED WITH SCRAMBLED EGGS, BUT I WANT TO SEASON THEM A LITTLE, SO I'M GONNA USE THESE SPRING ONIONS.

A LITTLE BIT OF OIL.

SMELLS INCREDIBLE.

SO YOU KNOW THESE ARE DONE WHEN THEY WILT AND THE EDGES TURN TO BROWN JUST A LITTLE BIT.

THE WHITE BECOMES A LITTLE BIT TRANSLUCENT.

WHILE THEY FINISH DOING THAT, I'M GONNA GET MY EGGS.

SO I HAVE 10 EGGS, AND THEN I'M GONNA ADD JUST A LITTLE BIT OF SALT.

AND I'M GONNA BEAT THEM UNTIL THEY'RE REALLY NICE AND FOAMY.

YOU CAN'T BEAT YOUR EGGS LIGHTLY.

THEY'LL BE GRATEFUL IF YOU DO THIS.

THEY'LL BE FLUFFY AND DELICIOUS.

YOU GOT TO GET A WORKOUT OUT OF IT.

I'M GONNA MAKE SURE THAT MY HEAT IS ON THE LOWEST POSSIBLE HEAT SO THE EGGS WILL COOK SOFTLY AND GENTLY.

I AM RECOMMENDING THAT YOU USE CORN TORTILLAS FOR ENCHILADAS.

I'M ASKING YOU, I'M, LIKE, BEGGING YOU DON'T USE FLOUR TORTILLAS FOR YOUR ENCHILADAS BECAUSE FLOUR TORTILLAS GET SOGGY AND WET AND MUSHY IN THE WORST POSSIBLE WAY WHEN THEY'RE EXTRA SAUCED.

USE FLOUR TORTILLAS WITH TACOS OR QUESADILLAS OR ANYTHING, BUT NOT FOR ENCHILADAS.

I'M GONNA HEAT THEM BEFORE I FILL THEM UP SO THEY WON'T CRACK WHEN I ROLL THEM, PLUS YOU'RE GIVING IT AN EXTRA LAYER OF FLAVOR THAT'S TOASTY.

AND NOW EVERYTHING'S GONNA COME TOGETHER, AND IT IS EVERYTHING YOU WANT IN A BREAKFAST IN ONE BIG BRUNCH ENCHILADA.

THESE ENCHILADAS ARE A BIG HIT IN MY FAMILY.

THE LAST TIME I MADE THESE, THE BOYS ATE IT, LIKE, IN TWO SECONDS, AND THEY WERE FIGHTING TO DIVE INTO THE PLATE.

THEY HAVE SUCH DIFFERENT TASTES THAT IF THEY'RE FIGHTING FOR THE SAME THING IT'S A GOOD SIGN IN MY HOUSE.

NOW I'M GONNA POUR THIS RICH, SUPEREARTHY BLACK BEAN SAUCE.

I'M POURING A LOT OF SAUCE BECAUSE WE LIKE THEM SUPERSAUCY!

AND NEXT, THE CHORIZO.

YOU GUYS, MY MOUTH IS WATERING.

NOW THE QUESO FRESCO.

IF YOU CAN'T FIND QUESO FRESCO, YOU CAN USE ANOTHER LIGHT, CRUMBLY CHEESE.

AND THEN I'M GOING TO ADD THE PICKLED JALAPENOS.

THIS IS ONE DISH THAT, AS MY DAD WOULD SAY, IS FUERA DE ESTE MUNDO, JUST OUT OF THIS WORLD, AND IF YOU WANT TO TAKE IT TO THE STRATOSPHERE, AVOCADO.

ONE TENDS TO THINK THAT YOU NEED TO FIND THE AVOCADOS PERFECTLY RIPE, BUT SOMETIMES, YOU HAVE TO BE WILLING TO BRING THEM HOME GREEN AND LET THEM RIPEN.

I MEAN, I LOVE MY HUSBAND MUCH MORE NOW THAN 18 YEARS AGO.

HE'S RIPENED REALLY WELL LIKE A GOOD AVOCADO.

I FEEL SO MISCHIEVOUS EATING BEFORE THE BOYS, BUT I'LL JUST TRY ONE.

MMM, MMM, MMM.

MMM.

THEY'RE JUST LIKE I PROMISED.

I'M MAKING NOPALITOS WITH GUAJILLO AND CORN.

NOPALITOS ARE THESE CACTUS PADDLES, AND THIS IS A BASIC, BASIC STAPLE IN A MEXICAN DIET.

THEY HAVE A TASTE THAT'S SIMILAR TO ASPARAGUS AND GREEN BEANS AND OKRA, BUT THEY'RE LEMONY, AND THEY'RE MEATY AND CRUNCHY, AND THEY'RE DELICIOUS, BUT THERE'S TWO THINGS THAT MAY BE INTIMIDATING.

ONE IS THESE, LIKE, LITTLE THORNS.

IN MEXICO WHEN YOU GO TO THE GROCERY STORES, YOU CAN BUY THEM CLEAN LIKE THESE, BUT FEAR NOT.

THIS IS HOW YOU CLEAN THEM.

GRAB THE NOPAL LIKE THIS.

JUST PUT IT FLAT ON A BOARD.

CUT THE BASE.

YOU CAN HEAR HOW CRUNCHY THEY ARE, SO I'M GONNA GO AROUND THE EDGE, JUST CUTTING THE SIDE, JUST THE VERY THIN PART.

THEN YOU GO WITH YOUR SMALL KNIFE OR BIG KNIFE OR WHATEVER FEELS COMFORTABLE TO YOU AND REMOVE THE BUMPS AND THE THORNS.

SUPEREASY!

JUST LIKE THIS.

TRY NOT TO REMOVE A LOT OF THE SKIN BECAUSE IT'S A REALLY NICE LAYER TO EAT.

NOPALITOS ARE GREAT IN TACOS, AS A SIDE INSTEAD OF A STEAK, TRUST ME.

THEY'RE SO GOOD, AND THEY'RE ALSO VERY FAMOUS FOR SMOOTHIES.

FULL OF PROTEIN AND VITAMINS, THEY'RE ONE INCREDIBLE INGREDIENT.

AS I'M CUTTING IT, YOU SEE THIS VISCOUS LIQUID THAT COMES OUT OF THE NOPALITOS.

THAT'S THE SECOND THING THAT PEOPLE MAY BE INTIMIDATED ABOUT, BUT YOU CAN GET RID OF IT.

EITHER BOIL THEM IN HOT WATER WITH SALT, AND THEN YOU DRAIN THEM AND RINSE THEM UNTIL YOU GET RID OF THAT LIQUID, BUT ANOTHER WAY IS TO COOK THEM IN A PAN, WHICH I THINK IS MUCH MORE EFFECTIVE.

I HAVE MY PAN OVER MEDIUM-HIGH TO HIGH HEAT.

I'M GONNA ADD SOME VEGETABLE OIL.

I HAVE SAFFLOWER OIL HERE.

ABOUT 3 TABLESPOONS.

I'M LETTING THE OIL HEAT UP A LITTLE.

AND I'M GOING TO ADD SOME SALT.

SEASON TO TASTE.

WHAT I WANT NOW IS TO STIR THEM.

YOU CAN SEE THAT VISCOUS LIQUID THAT I WAS TALKING ABOUT.

WE CALL IT BABA, AND THE MORE IT COOKS, THE MORE IT COMES OUT, AND ACTUALLY, IT'S VERY GOOD FOR YOU.

I'M GONNA COVER IT WITH A LID.

THESE ARE GONNA COOK FOR ABOUT 15-20 MINUTES, AND THE NOPALITOS ARE GONNA START TO CRISP AND BROWN A LITTLE.

I'M GONNA CHOP SOME ONION, JUST WHITE ONION, AND I'M GONNA DO ABOUT 1/3 OF A CUP.

I HAVEN'T TOLD YOU ALL ABOUT THE NOPALITOS.

DO YOU KNOW HOW IMPORTANT NOPALITOS ARE TO MEXICANS?

HAVE YOU SEEN THE MEXICAN FLAG?

IF YOU LOOK AT A MEXICAN FLAG, YOU'LL SEE THAT IT HAS AN EAGLE, AND IT IS FIERCELY DEVOURING A SNAKE ON A SERPENT, AND IT IS STANDING ON A CACTUS PADDLE.

LEGEND GOES THAT THE AZTECS WERE LOOKING FOR THAT SIGN, FOR AN EAGLE EATING A SERPENT ON TOP OF A SNAKE, AND THEY FOUND IT IN THE MIDDLE OF A LAKE, AND THAT WAS SUPPOSED TO BE THEIR PROMISED LAND, AND THAT'S WHERE THEY BUILT TENOCHTITLAN, WHICH IS WHERE IS MEXICO CITY TODAY.

HOW WILD IS THAT?

YOU CAN ADD 1 OR 2 OR 3 GARLIC CLOVES, HOWEVER MUCH YOU WANT.

LET ME CHECK ON THE NOPALAS.

I DON'T WANT TO GET TOO COMFORTABLE HERE.

OOH!

BEAUTIFUL!

YOU CAN SEE THE COLOR OF THE NOPAL, OF THE CACTUS PADDLE, IS STARTING TO CHANGE.

IT'S STILL LETTING OUT THAT JUICE.

I WANT ALL THAT JUICE TO COME OUT, SO I'M GONNA COVER IT AGAIN.

5 MORE MINUTES.

GUAJILLO CHILES.

NOW BY ADDING THE GUAJILLO CHILE, YOU'RE NOT GONNA ADD SPICE OR HEAT TO YOUR DISH BECAUSE THE GUAJILLO CHILE IS REALLY NOT THAT SPICY.

YOU'RE ADDING A TON OF FLAVOR.

IT IS A VERY, VERY PEPPY CHILE THAT JUST MAKES ANYTHING YOU COOK WITH VERY HAPPY, AND THE OTHER THING THAT WE'RE GONNA ADD, WHICH IS INCREDIBLY GORGEOUS HERE, IS CORN.

JUST LOOK AT THE COLORS, AND THEY ALL HAVE SLIGHTLY DIFFERENT FLAVORS AND TEXTURES.

YOU CAN USE ANY CORN YOUR FIND.

IF IT'S FRESH, GREAT!

YOU CAN USE IT FROZEN AND JUST THAW IT.

IF YOU USE CANNED, IT'S FINE, BUT IT'S GONNA BE SWEETER.

THIS IS PERFECT!

ALL OF THAT LIQUID CAME OUT, AND YOU CAN SEE HOW SOME OF THE NOPALITOS ARE BROWN.

I'M ADDING A LITTLE BIT MORE OIL.

I'LL ADD MY ONION, GARLIC, GUAJILLOS, AND CORN.

THE LAST THING I'M GONNA ADD IN HERE IS A SQUEEZE OF A FRESH LIME.

OH, LOOK AT HOW IT LOOKS ON THIS PLATE.

BEAUTIFUL!

AND THE SMELL!

I WANT TO JUMP IN THERE.

CITRUSY AND THAT GUAJILLO'S SMOKY SMELL AND THE CORN AND THE COOKED ONION AND GARLIC.

IT JUST SMELLS INCREDIBLE.

MMM!

SO CRUNCHY!

PERFECT!

PATI: JUJU.

[SPEAKS SPANISH] WE'RE GONNA MAKE YOUR SMOOTHIE?

JUJU: YEAH.

THIS IS JUJU'S RECIPE, AND JUJU'S GONNA TELL YOU WHAT GOES IN IT.

MANGO... MMM!

JUJU... HMM?

HOW DID YOU COME UP WITH THIS RECIPE?

I JUST WANTED TO MAKE A SMOOTHIE, AND I LIKE MANGOES, SO I MADE A MANGO SMOOTHIE.

YOU LOVE MANGOES.

WHAT ELSE ARE WE ADDING?

VANILLA.

ARE WE USING IT ALL OR JUST A LITTLE?

LIKE, HALF.

OK. AND THEN... ORANGE JUICE.

ORANGE JUICE.

OK.

HE COOKS ALL THE TIME, AND HE DOESN'T MAKE THAT MUCH OF A MESS IN THE KITCHEN, RIGHT, JUJU?

OK. BANANA?

SUPERRIPE.

SUPERRIPE BANANA.

OK. WHAT ABOUT THE ICE?

LET'S PUT THE ICE.

YEAH!

MMM!

THE MANGO'S SO GOOD.

JUJU, WHO'S GONNA TRY IT FIRST?

ME.

NO.

¿COMO TÚ?

YOU SAID, "LADIES FIRST.

MAMA, YOU GO."

NO.

HA HA HA!

MY GRANDFATHER WOULD SAY THAT YOU'RE A LITTLE BANDIT.

THAT'S WHAT HE WOULD SAY.

MMM!

JUJU!

IT'S GOOD.

IT'S JUST GOOD?

IT'S GREAT.

IT'S JUST GREAT?

YEAH.

OK.

I THINK IT'S AMAZING, JUJU.

MMM!

OK, GUYS.

WHO'S HUNGRY?

OK, JUJU.

PASS ANOTHER SMOOTHIE.

SAMMY, [SPEAKS SPANISH] ENCHILADA?

¿CUÁNTA?

DOS.

¿DOS?

THE TOP RIGHT THERE.

THE TOP ONES.

UH, YEAH.

ALAN, ¿QUIERES UNA, DOS?

UH, DOS.

DOS.

MMM.

JUJU?

DOS.

DOS.

HUY.

LA TORTILLA ESTA SUPER SALSITA.

MMM.

SO ARE YOU HAPPY TO BE BACK IN SAN MIGUEL?

OH, YEAH.

I LOVE IT.

SUPERFUN.

OK.

SO WHAT DO YOU WANT TO DO AFTER THIS?

DON'T TELL ME YOU WANT TO GO FOR ESQUITES OR CHURROS.

NO.

CUATRIMOTOS.

CUATRIMOTOS.

YEAH, YEAH.

MMM!

PATI: MMM?

MMM!

IT'S DELICIOUS.

REALLY GOOD.

AS ALWAYS.

A LOT OF FLAVOR.

HA HA HA!

I LOVE THE VIEW.

I WISH I COULD SEE MORE, THOUGH, EVEN THOUGH THIS PATIO'S-- YEAH.

BIRD'S-EYE VIEW WOULD BE NICE.

I HAVE A GREAT IDEA.

I THINK I HAVE THE GREATEST IDEA.

PATI: WHOA!

SAMMY: OH, IT'S SO COOL.

OH.

DID YOU SEE THAT ONE?

PATI, VOICE-OVER: THE BOYS HAVE BEEN BEGGING ME TO TAKE A HOT AIR BALLOON RIDE SINCE THEY KNEW WERE COMING TO SAN MIGUEL.

JUJU: I'M GETTING IN FIRST!

FLY HIGH!

HA HA HA!

JUJU: WE CAN SEE THE CLOUDS.

PATI: WE'RE OVER THE CLOUDS SAMMY: YOU CAN SEE A DOG RUNNING.

I THINK LA PARROQUIA'S THERE.

OH, YEAH.

AND THE HOUSE.

PATI, VOICE-OVER: BREAKFAST WITH THE BOYS, A BIRD'S-EYE VIEW OF THE CITY.

I COULDN'T THINK OF A BETTER WAY TO START A WEEK OF FOOD AND FUN!

JUJU: ¡HOLA!

I TOLD YOU I WAS LUCKY.

[BELLS RINGING] ANNOUNCER: FOR RECIPES AND INFORMATION, TO TO PATISMEXICANTABLE.COM.

"PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY... LA MORENA CHILES AND SAUCES-- AUTHENTIC MEXICAN FLAVOR.

BIMBO, MAKERS OF SLICED BREADS, BUNS, AND SWEET BAKED GOODS.

[HUMMING] [CLASSICAL MUSIC PLAYING] [APPLAUSE] ANNOUNCER: PREPARE THEM TO BE GREAT WHEN THEY GROW UP-- GOYA CHICK PEAS, PART OF A HEALTHY DIET.

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.