HOLA.

¿CÓMO ESTÁ?

AY, BIENVENIDA.

MWAH!

MWAH!

THIS IS MY SISTER KAREN... HI.

AND SHE IS THE BESTEST EVEREST COOKEST IN THE WORLDEST EVER.

SO LET'S GO EAT.

LET'S GO EAT.

ARE YOU HUNGRY?

ME MORIA DE HAMBRE.

Pati, voice-over: ON THIS EPISODE OF "PATI'S MEXICAN TABLE," I GET TO GO VISIT MY SISTER KAREN IN HER RESTAURANT IN MEXICO.

OOH!

Pati, voice-over: THEN BACK IN MY KITCHEN, WE ARE MAKING THE MOST FABULOUS TORTILLAS; A SUPER FAST, SUPER DELICIOUS TUNA CASSEROLE... TAKE A LOOK.

UNDER THERE, TUNA MINILLA HEAVEN.

Pati, voice-over: A TRIPLE-LOADED LIME POUND CAKE.

YOU GUYS HAVE TO PUCKER UP BECAUSE THIS IS GONNA BE THE MOST LIME-POWERED DESSERT THAT YOU HAVE EVER TRIED.

Pati, voice-over: FOR ALL OF US WHO WANT A GOOD MEAL TO FIT INTO OUR BUSY LIVES, THIS ONE IS FOR YOU.

QUICK AND EASY FOOD CAN BE SUPER DELICIOUS AND MEXICAN.

♪ 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... 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 ♪ 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.

BE- TASTE OF MEXICO.

Pati: I AM SO EXCITED TODAY BECAUSE THIS SHOW IS ALL ABOUT MEALS THAT YOU CAN MAKE SUPER FAST.

ARE YOU A BUSY MOM LIKE ME, YOU DON'T HAVE TIME TO GET THINGS TOGETHER FAST, YOU NEED NEW IDEA?

LET ME GIVE YOU SOME.

I'M GONNA START WITH A POUND CAKE.

I AM CRAZY ABOUT LIMES.

SO I'M GONNA MAKE A POUND CAKE THAT USES ALL OF THE FLAVORS THAT LIME CAN BRING.

SO I'M STARTING WITH THE ZEST, AND I'M MAKING A POUND CAKE BECAUSE IT'S SUPER EASY TO WHIP UP SUPER FAST.

YOU KNOW WHAT YOU'RE PUTTING IN IT.

INSTEAD OF BUYING IT AT THE STORE, IT'S ALL FRESH AND HEALTHY, AND MY BOYS LOVE IT WHEN I PUT A SLICE IN THEIR LUNCHBOX.

I'M GONNA START THE BATTER.

I'M GONNA SEPARATE THE EGGS.

I NEED 7.

I GREW UP WITH A POUND CAKE AROUND MY HOUSE ALL THE TIME, ALL DIFFERENT FLAVORS, AND WE HAD IT WITH LUNCH OR WITH DINNER OR WHEN WE WERE DOING HOMEWORK, A SLICE WITH A GLASS OF WHOLE MILK.

I'M GONNA ADD ONE CUP OF UNSALTED BUTTER THAT I HAVE AT ROOM TEMPERATURE HERE, AND I'M GONNA BEAT IT UNTIL IT'S SMOOTH AND FLUFFY, AND THEN I'M GONNA ADD A CUP OF SUGAR.

I'M GONNA ADD THE EGG YOLKS.

OK. THAT'S SUPER SOFT AND FLUFFY.

NOW I'M GONNA MIX MY DRY INGREDIENTS, JUST ALL-PURPOSE FLOUR, AND I'M GONNA ADD 1 3/4 CUPS, 1 1/2 TEASPOONS OF BAKING POWDER IN HERE.

I'M ADDING A PINCH OF SALT, AND I'M JUST GONNA ADD THE DRY INGREDIENTS IN HERE WITH THIS MIX... JUST A LITTLE BY A LITTLE.

THE LAST THING THAT GOES IN HERE IS THAT LIME ZEST.

SO THE POUND CAKE BATTER HAS JUST ONE DIMENSION OF THE FLAVOR OF THE LIME, BUT I'M GONNA USE THE LIME JUICE FOR SO MANY THINGS.

SO YOU GUYS HAVE TO PUCKER UP BECAUSE THIS IS GONNA BE THE MOST LIME-POWERED DESSERT THAT YOU HAVE EVER TRIED.

OK.

SO THERE GOES THE BATTER.

IT IS A VERY HEAVY BATTER, BUT NOW I'M GONNA BEAT THE EGG WHITES.

HERE GOES.

I CHANGED THESE TO THE BALLOON WHISK, AND NOW I'M GOING TO WHIP THESE EGG WHITES UNTIL THEY'RE SUPER FLUFFY AND PUFFY.

[MIXER WHIRRING] WE'RE GETTING THERE, BUT NOT QUITE, NOT QUITE.

OK.

SO WHAT YOU WANT TO DO IS, YOU WANT TO START MIXING SOME OF THESE INTO THE HEAVY BATTER BUT GENTLY, SOFTLY BECAUSE YOU DON'T WANT TO MESS UP WITH THIS VOLUME THAT TOOK A WHILE TO BUILD UP IN THERE.

SO I'M ADDING JUST A LITTLE, AND I'M MIXING SUPER GENTLY.

SO YOU'RE FOLDING ALL THAT FLUFFY CLOUDINESS IN THERE.

IT LOOKS LIKE I'M GETTING WHERE I WANTED.

YOU DON'T WANT TO SEE THAT MUCH OF THE WHITE SEPARATED FROM THE REST OF THE BATTER, AND IT LOOKS LIKE WERE THERE.

SO I'M JUST GONNA POUR THIS IN THIS MOLD THAT HAS BEEN BUTTERED, AND I DUSTED SOME FLOUR ON IT, AND I CAN SMELL THE LIME ZEST.

I'M GONNA PUT IT IN THE OVEN, WHICH IS AT 350, AND IT'S GONNA GO IN THERE FOR 50 MINUTES, ALMOST AN HOUR, NOT QUITE.

WHILE THAT BAKES, I'M GONNA GET STARTED ON THE SOUP.

TORTILLA SOUP IS DELICIOUS.

IT'S EASY TO MAKE, AND THE BEST PART, YOU CAN MAKE IT AHEAD OF TIME, PULL IT OUT OF THE FRIDGE, AND HAVE A QUICK MEAL.

DON'T BE INTIMIDATED BECAUSE I'M USING A DRIED CHILI.

LET ME INTRODUCE YOU TO THE GUAJILLO.

IT'S A WONDERFUL INGREDIENT.

IT'S CHEAP.

IT LASTS IN YOUR PANTRY FOREVER, AND IT HAS SO MUCH FLAVOR.

ALL YOU NEED TO DO, REMOVE THE STEM, OPEN IT UP, REMOVE THE SEEDS.

IT'S LIKE NOTHING, SUPER SIMPLE.

GONNA PUT THE CHILIS HERE ON AN ALREADY-HOT COMAL OR SKILLET.

TOAST THEM LIGHTLY OVER MEDIUM HEAT FOR 15 SECONDS.

HOW EASY IS THAT?

SUPER EASY.

YOU SEE HOW THEY'RE TOASTED AND THEY'RE SOFTER AND YOU CAN SEE THEIR COLOR CHANGED IN THERE?

IT IS SUCH A GORGEOUS INGREDIENT.

THE GUAJILLO CHILI TASTES HAPPY TO ME.

SO IT'S LIKE A BRIGHT FLAVOR.

HOW EASY IS THIS THAT I'M ADDING THE CHILIS IN THERE AND I'M ADDING THE WHOLE TOMATOES?

AND YOU NEED JUST ONE POUND.

I THINK THESE WILL MAKE IT A POUND FOR ME, AND THEN I'M ADDING ONE GARLIC CLOVE, GOES IN HERE.

THEN I'M GOING TO COVER IT WITH WATER, AND THEM I'M GOING TO BRING IT TO A SIMMER AND THEN JUST GONNA COOK IT FOR ABOUT 10 TO 15 MINUTES.

THAT'S IT.

THAT'S GONNA BE THE BASE OF MY SOUP.

THE BEST PLACE FOR ME TO GET INSPIRATION ON THESE QUICK MEALS ARE MY SISTERS.

I HAVE 3 OF THEM.

THEY ALL HAVE KIDS.

THEY'RE OLDER, AND THEY'VE WALKED THAT PATH BEFORE ME.

SO I RECENTLY VISITED MY SISTER KAREN.

HER KIDS ARE IN COLLEGE.

SHE'S MADE SO MANY MEALS FOR THEM, SHE HAD SO MANY IDEAS TO SHARE.

I AM IN MEXICO CITY, WHERE I WAS BORN AND RAISED.

MOST OF MY FAMILY STILL LIVES HERE, AND TODAY I'M MEETING MY SISTER KAREN.

I CAN'T WAIT TO SEE HER BECAUSE WITH US, IT'S ALL ABOUT FOOD, FOOD, FOOD.

HOLA.

¿COMO ESTA?

AY, BIENVENIDA.

MWAH!

MWAH!

THIS IS MY SISTER KAREN... HI.

KAREN IS FUN.

KAREN IS WARM.

SHE'S MY BIG SISTER.

SHE'S GOOD FOR ME.

AND SHE IS THE BESTEST EVEREST COOKEST IN THE WORLDEST EVER.

SO LET'S GO EAT.

LET'S GO EAT.

ARE YOU HUNGRY?

ME MORIA DE HAMBRE.

Pati: SAMI--ADORABLE AND SO FAT, AND JUJU IS-- YOU KNOW HOW HE IS.

HE PUT CHIPOTLE ON ABSOLUTELY EVERYTHING.

I'M GONNA ORDER SOME CHIPOTLE SO WE CAN PUT AS MUCH AS WE WANT, OK?

OOH!

THE TOMATO BROTH THAT GOES FOR THE TORTILLA SOUP, MM, IT IS SO GOOD.

IT'S A VERY EASY DISH TO HAVE BECAUSE YOU CAN FEED THE KIDS AT DIFFERENT TIMES.

FOR MOMS THAT WANT TO MAKE SOMETHING FUN...

THEY'RE BUSY.

ON A WEEKNIGHT-- THEY'RE BUSY-- YOU HAVE THE SOUP WAITING.

YOU JUST REHEAT IT.

YOU HAVE THE GARNISH READY.

YOU HAVE THE TORTILLA READY.

IT'S JUST PUTTING IT TOGETHER.

EVERY TIME I SEE HER, I LOVE TO PICK HER BRAIN ON WHAT TO DO WITH MY KIDS.

SHE'S, LIKE, 10 YEARS AHEAD OF ME.

HER KIDS ARE IN COLLEGE, AND I HAVE MY 3 MONSTERS AT HOME, SO-- [PATI GASPS] OHH, I CAN SMELL IT FROM HERE.

LET ME TRY IT.

YOU BETTER TRY IT.

HOW IS THAT?

ISN'T IT AMAZING, MOIST?

MY SISTER KAREN, WHO'S THE OLDEST, SHE IS THE VERY FIRST ONE THAT GOT INTO COOKING IN MY FAMILY.

I REMEMBER, I WAS IN HIGH SCHOOL.

SHE STARTED TEACHING COOKING CLASSES ON THE WEEKENDS TO ALL OF THE KIDS ON THE BLOCK.

NO.

I'M NOT JOKING.

HER FOOD IS JUST INCREDIBLE.

LIKE, YOU WANT TO LICK THE PLATE.

WE'RE 4 SISTERS.

I HAVE NO IDEA WHY WE ARE ALL SO CRAZILY OBSESSED WITH THIS FOOD THING.

IT'S LIKE IT RUNS IN OUR VEINS.

Karen: HI, MOM.

HOLA.

MWAH!

THIS IS MY MOM SUSANA.

WHY DO YOU THINK THAT MY SISTERS AND I ARE SO OBSESSED WITH FOOD?

WE LOVE TO EAT.

IT'S SO SIMPLE.

WE JUST LOVE TO EAT.

WE LOVE TO SPEND TIME TALKING ABOUT FOOD, WHAT THE KIDS ARE GONNA LIKE.

IT'S NOT, "WHAT DID YOU BUY?"

IT'S, "WHAT DID YOU EAT?

COOKING WAS A WAY OF LIFE, A PART OF LIFE, AND ALSO, I WOULD SAY, A NATURE.

IT WAS IN THE NATURE, AND-- TRUE.

YES.

SO, I GUESS, THAT'S THE WAY IT IS.

NO SURPRISE.

NO SURPRISE.

PATI WAS ALWAYS SPOILING THE FOOD WITH SOME CHILI... HA HA HA!

ALWAYS ADDING SOMETHING MEXICAN TO WHATEVER SHE WAS GOING TO EAT.

MM.

MM.

MM.

MM.

WE JUST LOVE IT.

WE JUST LOVE FOOD.

IT'S SO GOOD.

SO LET'S KEEP ON EATING.

HA HA HA!

Pati: IT WAS SO MUCH FUN TO SEE MY SISTER, AND WE TALKED MOST OF THE TIME ABOUT FOOD.

I THINK THE POUND CAKE IS READY, GUYS.

LET ME GET IT OUT.

OH, YEAH.

[SNIFFS] SMELLS HEAVENLY.

THIS TUNA CASSEROLE IS A BEAUTY AND A FEAST ALL IN ONE DISH.

SO I'M ADDING HERE ABOUT A HALF A CUP OF OIL-- VEGETABLE OIL, ANY ONE YOU WANT TO USE.

SO I'M MAKING A TUNA CASSEROLE.

DON'T MAKE THAT FACE.

I KNOW THAT CASSEROLES HAVE GAINED A BAD REP HERE IN THE U.S., BUT WE'RE GONNA REVAMP THAT CASSEROLE IDEA.

AND GIVE IT A MEXICAN SWING.

IT'S GONNA BE BEAUTIFUL.

SO I'M CHOPPING UP AN ONION, HALF AN ONION.

I NEED ABOUT 3/4 OF A CUP.

THIS IS ANOTHER GREAT ONE FOR MOMS ON THE GO BECAUSE YOU COOK IT, YOU BAKE IT, AND YOU SERVE IT IN THE SAME BAKING DISH, IN THE SAME POT, AND THIS IS A VERY FAMOUS WAY TO COOK TUNA IN MEXICO.

IT'S CALLED TUNA MINILLA.

YOU SPELL IT M-I-N-I-L-L-A.

IT'S JUST A NAME THAT DESCRIBES A WAY OF COOKING.

IT COMES FROM THE STATE OF VERACRUZ, A BEAUTIFUL STATE IN THE GULF OF MEXICO WHICH WAS THE PORT OF ENTRY NOT ONLY FOR THE SPANISH PEOPLE WHEN THEY ARRIVED SO MANY CENTURIES AGO, BUT IT WAS ALWAYS, AND IT HAS BEEN ALWAYS, THE MAIN PORT OF ENTRY FOR ALL OF THE WAVES OF IMMIGRANTS THROUGHOUT HISTORY.

I'M CHOPPING ONE GARLIC CLOVE.

SO BEING A PORT, IT HAS THE INFLUENCE FROM SO MANY COUNTRIES THROUGHOUT TIME.

SO WE HAVE INGREDIENTS THAT WE'RE GONNA USE THAT YOU'RE GONNA THINK, "THAT DOESN'T SOUND LIKE MEXICAN," BUT IT IS VERY MEXICAN.

YOU'LL SEE.

OK.

I'M ADDING THE GARLIC.

SO WE WANT THE ONION AND THE GARLIC TO SOFTEN AND COOK UNTIL THEY START TO BECOME BROWN JUST AROUND THE EDGES.

I'M ADDING A POUND OF CHOPPED FRESH TOMATOES.

SO I HAVE THE TOMATOES.

YOU SEE HOW FAST THEY'RE COOKING, HOW BEAUTIFUL THEY'RE COOKING?

I WANT THEM SUPER MUSHY.

SO JUST GONNA GIVE THEM SOME TIME.

MEANWHILE, I'M GONNA OPEN MY TUNA--TWO CANS, OK?

I'M GONNA GET ALL THAT OIL OUT.

YOU CAN USE TUNA IN OIL.

YOU CAN USE ANY TUNA YOU WANT.

I THINK--OK. LOOK AT THIS.

THIS IS WHAT I WANTED, OK?

YOU CAN SEE HOW TASTY THIS IS GONNA BE.

I'M ADDING THE TUNA RIGHT IN HERE.

MM...

SMELLING SO GOOD.

THIS IS SUCH A FABULOUS FILLING, THIS TUNA MINILLA, THAT YOU CAN EAT IT ON TOP OF RICE.

YOU CAN EAT IT INSIDE OF A SANDWICH.

YOU CAN MAKE EMPANADAS, QUESADILLAS, BUT IT IS SO GOOD IN THIS CASSEROLE, AND YOU REALLY WANT TO BREAK APART THE TUNA IN HERE.

NOW, THIS IS JUST THE BASE, AND IT IS ONE TASTY BASE, BUT JUST WAIT TILL YOU SEE WHAT WE'RE GONNA ADD.

YOU KNOW WHAT THE FRENCH SAY, THE MISE EN PLACE?

IN MEXICO, WE SAY, "ESTATE LISTO," LIKE, "BE READY," BECAUSE WHEN YOU'RE GONNA THROW MANY THINGS IN THE POT, YOU DON'T WANT TO BE LOOKING FOR THEM ALL OVER THE PLACE.

JUST HAVE THEM HERE.

THEN IT GOES SUPER FAST.

I'M ADDING PICKLED JALAPENOS... RAISINS, A QUARTER OF A CUP-- THIS IS GONNA REALLY CHANGE THE IDEA YOU HAVE OF CASSEROLES, ALL THESE GORGEOUS INGREDIENTS-- PIMIENTO-STUFFED OLIVES.

I WANT UNEVEN, COARSE CHUNKS.

SO I'M MIXING THIS UP.

THE COMBINATION OF SAVORY, SWEET, AND SPICY, MY KIDS LOVE THAT COMBINATION.

IT JUST OPENS UP THEIR APPETITE.

THEY LOVE IT.

I'M ADDING A HALF A TEASPOON OF OREGANO AND A HALF A TEASPOON OF THYME.

I'M ADDING SOME SUGAR, JUST A TEASPOON OF BROWN SUGAR, BECAUSE THAT'S GOING TO JUST ENHANCE ANYTHING SWEET THAT'S GOING IN THERE, AND A BIG TABLESPOON OF CAPERS.

OK. NOW I'M ADDING A BAY LEAF IN HERE.

LET THIS COOK FOR ABOUT 5 TO 6 MINUTES.

OH, FORGOT SOMETHING-- THE PARSLEY.

FRESH PARSLEY IN HERE.

OOH.

MAKES ME WANT TO EAT IT LIKE THIS WITH SOME WARM TORTILLAS.

OK.

I'M GONNA LET THIS COOK, AND I'M GONNA ROLL OUT THE PUFF PASTRY.

SO, YES, YOU CAN MAKE IT, BUT YOU CAN ALSO BUY SOME GORGEOUS ONE AT THE STORE, AND I HAVE ONE SHEET OF PUFF PASTRY.

IF YOU WANT TO MAKE YOUR OWN PUFF PASTRY, THIS WOULD NOT BE A MEAL IN A MINUTE.

ADDING MORE FLOUR ON TOP.

THAT'S IT.

COOKED IT IN HERE.

NOW I'M JUST GONNA GRAB THIS SHEET, PUT IT ON TOP OF HERE, AND THEN I'M JUST GONNA CUT AROUND, AND I'M GONNA LEAVE A LOT OF SPACE, AND THEN I'M JUST GONNA GO AROUND... LIKE THIS AND JUST GONNA BRUSH IT ON THE TOP.

YOU CAN USE HEAVY CREAM, OR YOU CAN USE AN EGG WASH JUST TO DECORATE WITH SOME SESAME SEEDS.

THEN WE'RE GONNA MAKE SOME DENTS.

OVEN IS AT 425.

STICK IT IN HERE.

PUT MY TIMER FOR ABOUT 20 MINUTES, AND I'M GONNA CONTINUE WITH THE SOUP.

I HAVE THE TOMATOES AND THE CHILIS AND THE GARLIC THAT HAD BEEN COOKING HERE, AND I'M GONNA DUMP THEM IN HERE JUST LIKE THAT.

THAT'S HOW FRIENDLY THIS RECIPE IS.

THE CHILIS, THEY'RE PLUMPED UP.

I'M ADDING THE CLOVE OF GARLIC, AND THEN I'M ALSO ADDING ONE CUP OF THAT COOKING LIQUID BECAUSE IT HAS SO MUCH FLAVOR AND HALF A CUP OF CHOPPED WHITE ONION, AND I'M GONNA DUMP IT IN HERE... THEN SALT IN HERE.

THEN WHILE IT PUREES, I'M GOING TO HEAT SOME OIL IN HERE.

SO I ADDED TWO TABLESPOONS OF OIL IN THERE.

SO IT'S GONNA COOK AND SEASON FOR A FEW MINUTES BEFORE I ADD CHICKEN BROTH.

NOW LOOK AT THIS.

SEE HOW THE COLOR IN THE SAUCE IN THE POT IS CHANGING?

THAT MEANS IT'S CONCENTRATING THE FLAVORS.

TIME TO ADD CHICKEN BROTH, 6 CUPS.

GONNA GIVE IT A STIR.

GONNA ADD ONE OF TWO SPRIGS OF PARSLEY.

IF YOU WANT, YOU COULD ALSO USE CILANTRO.

IT'S UP TO YOU.

SO WHILE THIS SOUP FINISHES, LET ME TELL YOU ABOUT THE GARNISHES AND WHY THIS SOUP IS SO FUN TO EAT.

THESE ARE TORTILLA CRISPS, OR LITTLE, TINY CHIPS.

[CRUNCHING] SEE HOW CRUNCHY THEY ARE?

THIS IS WHAT MAKE THE TORTILLA SOUP BE A TORTILLA SOUP BECAUSE YOU'RE ADDING A TON OF THESE TORTILLA STRIPS, AND HERE I HAVE CHILI CRISPS.

NOW, DON'T DO THIS AT HOME, BUT I LOVE DOING THIS.

[CRUNCH] THESE ARE ANCHO CHILI CRISPS, NOT VERY SPICY, BUT THEY CAN PACK A PUNCH.

THEY'RE PERFECT FOR BEING A GARNISH IN THE SOUP-- YOU JUST WANT TO ADD A LITTLE-- AND THEN I'M ALSO USING AVOCADO, AND I'M JUST GONNA DICE IT IN HERE, AND THEN I HAVE QUESO FRESCO AND THE MEXICAN CREAM, AND THE SOUP IS READY-- LOOK HOW RICH THIS BROTH LOOKS-- AND THEN I'M GONNA ADD SOME TORTILLA, NOT JUST SOME, BUT A TON OF TORTILLA CHIPS IN HERE AND THE CHILI CRISPS, THE CREAM, UH-HUH, THE CHEESE, MM-HMM, AND THE AVOCADO.

JUST LOOK.

LOOK AT ONE SPOONFUL.

SO THAT'S WHAT'S GONNA GO IN YOUR MOUTH.

MAKE THEM HAPPY, HUH?

IT'S GOOD.

MM.

[TIMER RINGS] AH, MY TUNA CASSEROLE IS READY.

HOLD ON.

OH, MY GOD, TAKE A LOOK.

UNDER THERE, TUNA MINILLA HEAVEN.

OOH.

MM.

MM.

IT'S SO PLAYFUL BECAUSE YOU HAVE THE SWEET FROM THE RAISINS AND THE SPICY FROM THE CHILIS AND THE SAVORY FROM THE OLIVES AND THEN THE CHEWY AND THE CRISPY.

I DON'T KNOW WHAT ELSE I SAID IT WAS, BUT IT'S MANY THINGS.

IT'S SO GOOD.

NOW IT'S TIME TO START THE LIME SYRUP THAT'S GONNA SOAK THE POUND CAKE.

REMEMBER I TOLD YOU IT WAS GONNA BE SO INCREDIBLY LIMEY?

SO I HAVE THE LIME ZEST THAT WENT INTO THE ACTUAL POUND CAKE, BUT NOW I'M GONNA GET EVERYTHING FROM THE LIME IN THIS POUND CAKE.

TURN IT OVER ONTO THIS PLATE, AND THEN I'M GONNA TURN IT OVER ONTO THIS PLATE SO IT'S THE RIGHT SIDE UP.

OK.

SO YOU KNOW WHAT I'M GONNA DO?

I'M GOING TO HEAT HERE A HALF A CUP OF FRESHLY SQUEEZED LIME JUICE AND A THIRD OF A CUP OF SUGAR.

YOU CAN USE ANY SUGAR YOU WANT.

I'M USING WHITE SUGAR-- YOU CAN USE BROWN SUGAR-- AND THEN I'M JUST GONNA HEAT IT UNTIL THAT SUGAR DISSOLVES, BIG STICK FOR A LITTLE POT, AND THEN I'M GONNA POKE HOLES ALL OVER THE SURFACE HERE, AND THIS IS STILL WARM, AND THAT'S WHAT YOU WANT.

IF YOU DON'T CATCH IT WARM, IT'S FINE, BUT IF YOU CATCH IT WARM, THEN IT'S GONNA SOAK UP THAT SYRUP EVEN FASTER.

MY KIDS WOULD LOVE TO DO THIS.

"HERE.

DO THIS TO MY POUND CAKE.

POKE HOLES."

OK. NOW I'M GONNA POUR ALL THAT IN HERE, AND THE SUGAR HAS COMPLETELY DISSOLVED, AND NOW IT'S GONNA BE SUPER PUNCHY.

SO HERE GOES ALL OF IT-- TRUST ME; IT'S NOT TOO MUCH-- AND THEN I AM MAKING A LIME GLAZE.

I'M ADDING 2/3 OF CONFECTIONER'S SUGAR, TWO TABLESPOONS OF MORE FRESHLY SQUEEZED LIME JUICE, AND JUST A HALF A TEASPOON OF VANILLA EXTRACT.

WHAT THE VANILLA EXTRACT IS GONNA DO, IT'S GONNA ROUND IT ALL, AND I'M JUST GONNA MIX IT.

POUR AND SPREAD.

IF IT GOES OFF TO THE SIDES, IT'S PRETTY.

MM.

NOW I'M GONNA LET IT COOL.

I LIKE TO MAKE A FRUIT, LIKE, RELISH TO SERVE WITH IT ON THE SIDE.

I AM A FAN OF PAPAYA.

SO JUST DICE A COUPLE CUPS OF RIPE PAPAYA.

I'M GONNA ADD GRATED ZEST OF ONE LIME, 6 TABLESPOONS OF MORE LIME, ONE TABLESPOON OF AGAVE SYRUP.

GONNA ADD SOME FRESH MINT.

IN GOES THE MINT.

MM.

THEN I'M ADDING SOME OF THIS RELISH ON THE SIDE.

MM.

TOO GOOD, SUPER SIMPLE, AND SUPER DELICIOUS, 3 MEALS IN A MINUTE THAT WILL SATISFY EVERYONE IN OUR BUSY LIVES, AND ALL OF THESE 3 THINGS I CAN FINISH BY MYSELF.

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 ♪ 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.

AN - TASTE OF MEXICO.