Pati, voice-over: ON THIS EPISODE OF "PATI'S MEXICAN TABLE," WE ARE GOING TO FIND OUT WHAT HAPPENS WHEN YOU COMBINE TWO OF THE WORLD'S BEST CUISINES--MEXICAN AND ITALIAN.

THIS IS ITALIANO-MEXICANO.

FOR INSPIRATION, I'LL CHECK OUT THE RENOWNED ITALIAN MARKET EATALY.

IT LOOKS LIKE A MEXICAN MANCHEGO TO ME.

BACK IN THE KITCHEN, I AM MAKING A PASTA WITH GARLIC AND GUAJILLOS AND A TON OF HERBS.

OH, THIS IS LOOKING SO BEAUTIFUL.

A FISH THAT'S GONNA SIT ON A FENNEL AND ORANGE SALAD WITH A SALSA THAT WILL SURPRISE YOU.

MM.

IT HAS SO MANY FLAVORS GOING ON, BUT THEY'RE MELTING IN MY MOUTH SO BEAUTIFULLY.

AND AN UNEXPECTED DRINK THAT YOU ARE GOING TO LOVE TO MAKE AND MUNCH.

I'M KNOWN WITH MY FRIENDS FOR MAKING REALLY GOOD DRINKS.

WITH DISHES THIS GOOD, I CAN'T HELP BUT SAY "DELICIOSO!"

♪ 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.

EXI.

MEXICAN AND ITALIAN CUISINE HAVE SO MUCH IN COMMON.

SO MUCH.

FOR INSTANCE, OPEN UP ANY CUPBOARD IN A MEXICAN KITCHEN.

WHAT WILL YOU FIND?

PASTA.

SO, I'M GONNA START MY MEAL TODAY BY MAKING SOME PASTA LIKE YOU'VE NEVER TASTED BEFORE.

I HAVE BOILING WATER IN HERE.

GONNA ADD SOME SALT, AND I'M GONNA PUT THE SPAGHETTI RIGHT IN HERE.

YOU CAN USE ANY PASTA THAT YOU WANT.

IT'S GONNA COOK FOR ABOUT 7 TO 8 MINUTES.

I DON'T WANT IT TO OVERCOOK.

NOW, JUST LIKE I HAVE ALWAYS PASTA IN MY PANTRY, I ALWAYS HAVE GUAJILLO CHILES.

THEY'RE SUPER FRIENDLY, SUPER CUTE, SUPER BEAUTIFUL, AND THEY'RE SO MILD IN THEIR TASTE.

THEY TASTE LIKE A COMBINATION OF BERRIES WITH A LITTLE BIT OF HEAT.

JUST LIKE YOU HAVE PASTA IN YOUR PANTRY AND IT SAVES YOU FROM SO MANY TIMES WHEN YOU DON'T KNOW WHAT TO MAKE, YOU SHOULD HAVE CHILES.

THEY JUST SPRUCE UP ANY MEAL.

THINK ABOUT YOUR AGLIO OLIO, OR OIL- AND GARLIC-BASED PASTA.

THIS IS LIKE THAT PASTA BUT WITH A RAY OF MEXICAN SUNSHINE.

AND I'M ADDING A BUNCH OF FRESH HERBS AND GARLIC.

I'M GONNA CHOP 5 CLOVES OF GARLIC, BECAUSE THIS IS GOING TO BE THE MAIN FLAVOR ALONG WITH THE CHILE THAT'S GONNA GO IN THAT POT.

I LOVE ITALIAN FOOD.

AFTER MEXICAN, IT'S MY FAVORITE.

AND WE HAVE SO MANY INGREDIENTS THAT WE SHARE.

JUST THINK ABOUT IT.

WHAT WOULD ITALIAN FOOD BE WITHOUT TOMATOES?

YEAH, THANK YOU.

FROM MEXICO.

BECAUSE TOMATOES CAME FROM MEXICO TO ITALY, AND YOU KNOW, EACH COUNTRY THAT HAS SUCH A STRONG CUISINE, LIKE THE ITALIAN OR THE MEXICAN, WE FIND A WAY TO INCORPORATE THOSE INGREDIENTS IN A WAY THAT'S SEAMLESS.

SO, IF YOU TASTE A MARINARA SAUCE, IT DOESN'T TASTE LIKE A SALSA ROJA.

SO, THE SAME THING HAS HAPPENED IN MEXICO TO PASTA.

WE'VE PUT OUR MEXICAN STAMP TO MANY PASTA DISHES.

I'M NOT STARTING TO COOK THE GARLIC YET, BECAUSE THIS DISH GOES SO FAST THAT YOU REALLY HAVE TO BE READY WITH EVERYTHING ALREADY CHOPPED.

SO, I HAVE THE GARLIC IN HERE.

I KNOW IT LOOKS LIKE A LOT, BUT IT'S NOT THAT MUCH.

IT'S GONNA COOK WITH THE CHILES AND ALL THESE HERBS AND IT'S GONNA BE SO LOVELY.

OK.

SO, I HAVE SOME OREGANO, I HAVE SOME ROSEMARY, I HAVE SOME THYME, AND I HAVE SOME MARJORAM.

SO, I NEED ABOUT ONE TO TWO TABLESPOONS OF EACH.

THERE ARE SO MANY SIMILARITIES BETWEEN ITALY AND MEXICO.

NOT ONLY THAT WE'RE BOTH CRAZY ABOUT SOCCER.

BUT WHEN IT COMES TO FOOD, WE BOTH HAVE THIS REALLY INTENSE REGIONAL DIVERSITY, AND ALL THESE REGIONAL CUISINES WITHIN ITALY AND WITHIN MEXICO ARE SO DISTINCT, BUT ONE THING THAT WE ALSO HAVE IN COMMON IS THERE ARE FAMILY RECIPES IN ITALY AND IN MEXICO THAT HAVE BEEN PASSED DOWN THROUGH GENERATIONS, AND PEOPLE ARE SO PROUD ABOUT THEM.

I HOPE THIS RECIPE WILL BE ONE OF THOSE.

WHAT'S HAPPENED TO ME SINCE I MOVED FROM MEXICO TO THE U.S. AND I'M MAKING THE RECIPES THAT I LOVED GROWING UP, BUT I'M ALSO SORT OF LIKE STARTING FROM SCRATCH HERE.

WITH MY OWN FAMILY, WE DON'T HAVE ANY FAMILY IN THE U.S., AND I'M REALLY TRYING TO BUILD OUR OWN REPERTOIRE.

SO, NOW THAT I'VE FINISHED CHOPPING ALL OF MY HERBS, I'M GONNA TURN THIS ON, MEDIUM HEAT.

I HAVE MY OLIVE OIL, BECAUSE WE'RE DOING ITALIAN.

THAT'S LIKE A HALF A CUP.

IT'S GONNA GO FAST.

THIS PASTA IS SO QUICK AND EASY.

IT TAKES LONGER TO EAT IT THAN IT TAKES TO MAKE IT.

SO, FIRST GOES THE GARLIC.

OH, I SMELL IT ALREADY.

OK.

COUPLE SECONDS.

IT'S FRAGRANT.

I'M ADDING THE HERBS, ALL OF THEM.

GO IN HERE.

SEE HOW PRETTY IT LOOKS?

THE CHILES.

AND THEN I JUST WANT THE GARLIC TO COOK A LITTLE, THE CHILES TO SOFTEN.

AND THEY FRY A LITTLE, TOO.

IT'S REALLY FUN TO EAT CHILES LIKE THIS, AND YOU CAN SEE HOW THE OIL IS CHANGING.

COME SEE THE COLOR.

IT'S GETTING THE RED OF THE CHILES.

[SIZZLING] IT'S SUPER READY.

I'M GETTING THE PASTA.

PERFECT!

JUST IN TIME.

I TOLD YOU YOU HAD TO KEEP UP!

LOOK AT THIS!

THIS IS PERFECT!

YOU KNOW, WHENEVER THE BOYS GET TIRED OF THE MEXICAN, WHICH IS OFTEN, BECAUSE I MAKE SO MUCH MEXICAN, THEY ALWAYS BEG FOR PASTA.

LOOK AT THIS.

ARE YOU LOOKING AT THIS?

SO FAST!

SO EASY!

I'M JUST GOING TO ADD A LITTLE BIT OF THAT COOKING WATER FROM THE PASTA.

YEAH.

BECAUSE I WANT IT MOIST.

AND THEN I'M JUST GONNA SEASON WITH SALT AND SOME FRESHLY GROUND PEPPER.

I LIKE A LOT OF PEPPER.

OH, THIS IS LOOKING SO BEAUTIFUL.

I AM FEELING SO MEXITALIAN.

OLIVE OIL FLAVORED WITH GUAJILLO CHILES.

NOW, THAT IS GOOD.

AND THEN IT GETS EVEN BETTER BECAUSE I'M GONNA GRATE SOME CHEESE ON TOP.

JUST LIKE IN ITALY THEY HAVE THE PARMESAN REGGIANO OR THE PECORINO, IN MEXICO, WE HAVE THE QUESO COTIJA OR THE QUESO ANEJO, WHICH ARE VERY SIMILAR DRY CHEESES.

I'M GOING TO GARNISH WITH A LITTLE BIT OF PARSLEY JUST BECAUSE.

MM.

MM?

SO GOOD.

Pati, voice-over: SOMETIMES WHEN I'M RESEARCHING NEW RECIPES, I GET MY BEST INSPIRATION FROM A SIMPLE SHOPPING TRIP.

SO, WE'RE IN NEW YORK CITY, IN THIS CRAZY FABULOUS ITALIAN MARKET THAT HAS ABSOLUTELY EVERYTHING THAT YOU WANT TO FIND.

Pati, voice-over: AND THAT'S JUST WHAT HAPPENED ON A RECENT VISIT TO THE FAMOUS ITALIAN MARKET EATALY.

HI.

Man: HI.

HOW ARE YOU?

GOOD.

WHAT ARE YOU MAKING FRESH NOW?

WE'RE MAKING GARGANELLI OVER HERE, AND WE'LL HAVE SOMETHING SHORTLY COMING OUT OF THE MACHINE.

THIS MAKES ALL THE TAGLIATA AND RAVIOLI AS WELL.

OH, AND THIS IS PERFECT FOR, LIKE, A NICE, CHUNKY SAUCE, RIGHT?

IT IS, JUST TO PICK UP ALL THE SAUCE.

Pati, voice-over: THIS PLACE REMINDS ME SO MUCH OF THE MARKETS I LOVE TO FREQUENT IN MEXICO.

THE SIMILARITIES IN INGREDIENTS ARE ASTOUNDING!

THEY HAVE THE CHILES.

Pati, voice-over: HEARTY VEGETABLES, CRUNCHY BREAD, FRESH FISH, MEATS.

HOT ITALIAN SAUSAGE.

OOH, BEAUTIFUL.

Pati, voice-over: AND, IT WOULDN'T BE A STOP AT AN ITALIAN MARKET WITHOUT PICKING UP... LET'S GO FIND SOME CHEESE.

DO YOU HAVE ANYTHING SPICY?

TRY THAT.

IT LOOKS LIKE A MEXICAN MANCHEGO TO ME.

MM!

Pati, voice-over: AND LUCKY FOR ME, ITALIANS AND MEXICANS ARE SO PASSIONATE ABOUT DESSERTS AND COFFEE.

MM.

OH, THAT'S BEAUTIFUL.

Pati, voice-over: AND OF COURSE, I COULDN'T LEAVE WITHOUT STOPPING FOR SOME PIZZA.

HI.

WHAT ARE YOU MAKING?

WE ARE MAKING THE BEST PIZZA FOR YOU.

YOU WANT ONE?

YES, I WANT ONE.

YES, I WANT ONE.

PULL IT LIKE THIS.

NOW FOLD IT INSIDE.

YOU DO LIKE A TACO!

HE'S MAKING A TACO WITH THE PIZZA.

YOU GO.

Pati, voice-over: SOMETIMES, JUST A TASTE IS ALL YOU NEED TO GET YOUR CREATIVE JUICES FLOWING.

MM!

ENCANTA.

ASI, NO?

MM!

WE ARE GOING TO MAKE A FISH THAT IS SO TASTY.

YOU KNOW WHAT IT TASTES LIKE?

AS IF YOU GRABBED MEXICO, ITALY, PUT IT IN A JAR TOGETHER, MIXED IT UP, AND YOU GET THAT FISH.

FIRST, I'LL PUT TOGETHER THE SALAD FOR OUR DISH.

YOU ALL HAVE SEEN THESE.

THESE ARE PUMPKIN SEEDS THAT HAVE BEEN SHELLED.

THEY'RE RAW.

THEY'RE DELICIOUS.

SUPER CRUNCHY.

I HAVE MY SKILLET HERE AT LOW HEAT, AND I'M JUST GONNA ADD THE PEPITAS SO THAT THEY CAN TOAST.

THEY'RE GOING TO BECOME NUTTIER, CRUNCHIER, AND I'M GONNA HEAR THEM POP WHEN THEY'RE READY.

I'M GONNA SLICE THE FENNEL SUPER THIN.

MY HUSBAND LOVES FISH.

HE LOVES FISH OR ANYTHING EVEN MORE IF IT HAS ANY KIND OF SALSA THAT HE CAN POUR ON TOP, ANY KIND OF JUICY THING THAT'S UNDER IT, AND I LOVE THE CRUNCH OF RAW FENNEL.

MM.

SWEET AND, LIKE, PERFUMED.

SO NICE.

I'M WATCHING MY PUMPKIN SEEDS.

AND YOU CAN SEE THEIR COLOR CHANGE FROM THAT BEAUTIFUL GREEN TO TOASTY BROWN.

AND I'M GOING TO ADD SOME ORANGE SUPREME.

IN MEXICO, WE CALL THEM SUPREMA DE NARANJA, BECAUSE THEY ARE SO GRAND AND BEAUTIFUL, THE ORANGES, WHEN YOU CUT THEM LIKE THIS, AND IT'S REALLY NOT THAT HARD.

YOU PEEL THEM WITH YOUR KNIFE AND THEN JUST GO WITH A SMALL KNIFE NEXT TO THE MEMBRANE... ON EACH SIDE.

AND I AM NOT GOING TO DISCARD ANY OF THIS JUICE.

AND I'M GOING TO USE ALL OF THE JUICE THAT'S IN HERE.

DO NOT TRUST ANYBODY WHO TELLS YOU THEY DON'T USE THEIR HANDS TO COOK.

MM-MM.

I THINK I'M GONNA NEED JUST LIKE A QUARTER OF THIS RED ONION AND JUST SLICE THIN.

LOOK AT ALL THE COLORS THAT ARE GOING IN HERE.

AND THEN I'M GONNA ADD TWO TABLESPOONS OF BALSAMIC VINEGAR WHICH IS SO VERY ITALIAN, BUT WE MEXICANS LOVE SO MUCH.

WE LIKE THE COMBINATION OF SWEET AND TART, AND BALSAMIC VINEGAR HAS IT.

SO, I'M GONNA ADD TWO TABLESPOONS OF OLIVE OIL... AND SOME SALT.

AND FRESHLY GROUND PEPPER.

I'M GONNA ADD THE PUMPKIN SEEDS IN HERE.

WARM AND TOASTED.

I'M GONNA KEEP THIS HOT BECAUSE THAT'S WHERE I'M GONNA COOK THE FISH.

AND THEN WE TOSS THESE.

SO, YOU KNOW, IT LOOKS LIKE MEXICAN COOKING, IT LOOKS LIKE ITALIAN COOKING, IT'S NOT VERY FUSSY OR PICKY, AND IT'S VERY EMOTIONAL, AND YOU'RE PASSIONATE ABOUT THE INGREDIENTS.

[WHISPERING] Look at this.

LOOKS GORGEOUS!

IT LOOKS STUNNING!

PRECIOSO.

OK.

SO, THAT'S GONNA GO UNDER THE FISH.

NOW LET ME GET THE FISH.

I HAVE SOME RED SNAPPER.

I LOVE RED SNAPPER.

I THINK IT'S ONE OF MY FAVORITE FISH.

IT HAS A MILD TASTE.

IT'S FLAKY.

IT'S NOT INTIMIDATING TO USE.

I'M GONNA GO GET SOME FLOUR, BECAUSE I WANT TO LIGHTLY, LIGHTLY COAT THAT FISH SO IT WILL BE NICE AND CRISPY.

I'M GONNA ADD SOME SALT.

SOME PEPPER.

I AM POURING SOME OIL IN HERE.

SO MUCH ABOUT COOKING, I THINK, THESE DAYS HAS BEEN A LITTLE LOST IN THAT WE OF COURSE NEED RECIPES, EVERYBODY WANTS RECIPES AND INSTRUCTIONS, BUT WE NEED TO BE IN TUNE WITH OUR FEELINGS AND OUR EMOTIONS AND OUR SENSES, AND I THINK ITALIANS AND MEXICANS ARE VERY GOOD AT THAT.

SO, JUST A LIGHT COATING OF FLOUR WITH A LITTLE BIT OF SALT AND A LITTLE BIT OF PEPPER, AND I'M GOING TO SCORE THE FISH.

I'M JUST GONNA MAKE SOME LINES HERE SO THAT IT DOESN'T CURL WHEN I PUT IT IN THE PAN.

IF YOU CAN'T GET YOUR HANDS ON SNAPPER, YOU CAN USE ANY OTHER MILD-FLAVORED FISH THAT YOU FIND-- TILAPIA, ROCKFISH, GROUPER.

AND NOW WE'LL FLOUR THE OTHER SIDE.

HERE IT GOES.

[SIZZLING] AND WHILE IT FINISHES CRISPING UP, I'M GONNA MAKE THE SALSA THAT'S GONNA GO ON TOP.

NOW, I HAVE SOME GOLDEN RAISINS.

JUST GONNA PUT THEM IN HERE, THE BOTTOM OF THE BOWL, AND I'M GONNA WAKE THEM UP WITH A LITTLE TEQUILA.

SO, I'M ADDING ABOUT A TABLESPOON, AND I'M GONNA GIVE THEM A LITTLE TIME TO PLUMP UP.

MEANWHILE, I'M GONNA CHOP EVERYTHING THAT'S GONNA GO IN HERE.

PARSLEY.

THE LEAVES AND THE STEMS.

AND IT'S GONNA BE I THINK ABOUT 1/4 CUP.

[SIZZLING] SO PRETTY.

SUCH DIFFERENT FLAVORS FROM WHAT I'M USED TO, YOU KNOW?

WHEN YOU BRING INGREDIENTS FROM ANOTHER COUNTRY, IT'S JUST SUCH A TRAVEL EXPERIENCE.

I HAVE SOME CILANTRO.

THEN I'M GOING TO ADD SOME OLIVES.

I'M USING ITALIAN OLIVES IN THE SPIRIT OF THIS MEXICAN-ITALIAN MARRIAGE THAT'S HAPPENING HERE IN MY KITCHEN TODAY.

MM.

AND I'M GONNA ADD A JALAPENO.

HAVE YOU EVER TRIED A FRESH CHILE, LIKE A JALAPENO, WITH OLIVES?

SO GOOD.

I LEFT SOME SEEDS ON.

ITALIANS LOVE CHILES.

I KNOW THAT FOR A FACT.

WHEN WE HAVE ITALIAN FRIENDS OVER, THEY GO WILD OVER THE SALSAS.

I'M ADDING THE JALAPENO IN THERE.

THAT FISH MUST BE SO READY TO BE FLIPPED.

[SIZZLING] OOH.

PRETTY.

THIS IS JUST BEGGING FOR SOME LIME JUICE, RIGHT?

I'M GONNA ADD SOME.

SMELLS SO GOOD IN HERE.

AND I'M GONNA ADD SOME OLIVE OIL.

LIKE, TWO TABLESPOONS.

SOME SALT.

SOME PEPPER.

MIX THAT UP.

AND IT LOOKS LIKE THE FISH IS READY.

THE SALAD.

FISH.

MM, MM.

LIME JUICE, TEQUILA, OLIVES, HERBS, CHILE, ALL IN HERE!

ARE YOU LIKING THE MEXICAN-ITALIAN FUSION?

OOH.

DID YOU HEAR THE SKIN?

IT'S SO CRISPY.

OK, I WANT EVERYTHING IN HERE.

MY GRANDFATHER USED TO CALL ME A "BANDIDA."

"BANDIDA" TRANSLATES TO "BANDIT."

BECAUSE HE COULDN'T BELIEVE THE AMOUNTS OF FOOD I USED TO PUT IN MY MOUTH WHEN I WAS A LITTLE GIRL.

BUT YOU KNOW WHAT HAPPENED?

I WANTED TO HAVE A BITE OF EVERYTHING THAT WAS GOING ON.

LIKE, JUST REMINDED ME NOW BECAUSE I WANT TO HAVE EVERYTHING IN THE FIRST BITE.

A LITTLE BIT OF THE SALAD, A LITTLE BIT OF THE SALSA, THE RAISINS, EVERYTHING IN HERE.

IF HE WERE ALIVE TODAY, HE WOULD SAY, "PATI, YOU'RE STILL A BANDIDA."

MM.

IT'S REALLY INCREDIBLE.

IT'S SO LIGHT, BUT AT THE SAME TIME, IT HAS SO MANY FLAVORS GOING ON, BUT THEY'RE MELTING IN MY MOUTH SO BEAUTIFULLY.

GOTTA GIVE THIS A TRY.

IT REALLY IS SUCH A GREAT DISH.

IN MEXICAN, IN ITALIAN, BUENISIMO.

I'M GOING TO MAKE A CUCUMBER MARTINI, AND YOU MAY BE WONDERING, WHAT IS SO MEXICAN ABOUT A CUCUMBER MARTINI?

WELL, I FOUND IT IN THE STATE OF PUEBLA IN MEXICO, IN ONE OF THE BEST ITALIAN RESTAURANTS THAT I'VE EATEN.

I'M ADDING 1 1/2 OUNCES OF GIN.

ONE OUNCE OF LIMONCELLO.

AND THEN I'M ADDING A HALF AN OUNCE OF SIMPLE SYRUP.

YOU CAN ADD ANYTHING YOU WANT THAT'S SWEET.

I'M KNOWN WITH MY FRIENDS FOR MAKING REALLY GOOD DRINKS.

THE FUNNY THING IS THAT I AM A TERRIBLE DRINKER.

I DON'T HAVE MUCH TOLERANCE FOR ALCOHOL.

DANNY--THAT'S MY HUSBAND-- [INDISTINCT] IF WE GO OUT AND I'M DRINKING A GLASS OF WINE AND IF HE SEES THAT IT'S HALFWAY DOWN, HE'S LIKE, "OH, NO, PATI'S GONNA FALL ASLEEP."

BUT YOU KNOW WHAT?

MY DAD REALLY WANTED TO TEACH ME AND MY SISTERS TO DRINK BECAUSE WE'RE 4 GIRLS AND HE WANTED US TO HAVE TOLERANCE FOR DRINKING.

HE DIDN'T WANT ANYBODY TO COME AND TRY TO GET US DRUNK, SO, HE TRIED WHEN WE WERE TEENAGERS TO TEACH US HOW TO DRINK.

NOT A LOT, BUT WHENEVER HE AND MY MOM HAD A DRINK, HE'D BE LIKE, "HERE, HAVE A LITTLE DRINK.

TRY SOME."

AND THE THING IS THAT NONE OF MY SISTERS NOR I ARE GOOD DRINKERS.

SO, SORRY, DAD.

SO, I'M ADDING ONE SLICE OF LEMON, AND YOU CAN TELL THAT THAT IS ITALIAN, BECAUSE IN MEXICO, WE USE LIME.

AND THEN I'M ADDING A FEW SLICES OF CUCUMBER.

THE CUCUMBER BRINGS SOMETHING REALLY SUBTLE BUT REALLY UNIQUE.

NOW.

YOU CAN LET THIS SIT AND MARINATE, OR YOU CAN MUDDLE IT A LITTLE.

I'M GONNA ADD SOME ICE.

THEN I'M GOING TO SUPER-SHAKE IT.

[ICE RATTLING] SHAKE IT, SHAKE IT, SHAKE IT.

I'M GONNA LET THIS SIT HERE FOR JUST A LITTLE BIT WHILE I CUT SOME DICED CUCUMBER, BECAUSE THIS IS, I THINK, MY FAVORITE PART ABOUT THIS DRINK, THAT YOU GET TO MUNCH ON THESE CUTE CUCUMBER SQUARES.

PUT THESE CUCUMBERS IN HERE.

MM.

IN A FEW MINUTES, I'M GONNA BE DOZING OFF AND SLEEPING, AND I'M GONNA BE DREAMING ABOUT ALL OF THIS MEXITALIAN CREATION.

I THINK TODAY'S RECIPES BROUGHT OUT THE BEST FLAVORS OF BOTH CUISINES.

I CAN'T WAIT TO COOK UP MORE MEXITALIAN DISHES.

SALUTE!

IN THE NEXT PART, GUYS, I'M GONNA USE SOME TEQUILA.

BUT I WANT TO TASTE IT FIRST.

Man: WHOA.

Woman: PATI.

[LAUGHTER] IT'S THE TEQUILA.

[COUGHS] I WOULD'VE CONTINUED IF IT HADN'T GONE THE WRONG WAY IN MY THROAT.

I WOULD'VE FINISHED THIS THING LIKE--OK.

THROW ONE AT ME.

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.