WAIT, WAIT, WAIT, SLOW DOWN A LITTLE, SLOW DOWN A LITTLE!

HOLA!

HEY!

[SPEAKING SPANISH] YOU JUST NEVER KNOW WHAT YOU'RE GOING TO SEE ON THE SIDE OF THE ROAD, AND THEY JUST INVITED US TO THEIR PARTY.

ON THIS EPISODE OF "PATI'S MEXICAN TABLE," I'M TAGGING ALONG WITH SOME COWBOYS FOR A TRULY MEXICAN EXPERIENCE.

IN TEXAS, YOU HAVE THE RODEO, BUT IN MICHOACAN, THEY HAVE THE JARIPEO.

BACK IN MY KITCHEN, I'M TAKING MY PASSION FOR MEXICAN COOKING, AND COMBINING IT WITH MY EXPERIENCE LIVING IN TEXAS FOR SOME SERIOUSLY TASTY RECIPES.

IT'S LOOKING BEAUTIFUL!

CHEESY, BACON-FILLED CORN BREAD, A MEXICAN TAKE ON TEX-MEX CHILI, AND LATER... ALAN!

MY SON ALAN JOINS ME IN THE KITCHEN TO MAKE SOME UNIQUE AND DELICIOUS MINI CHOCOLATE DONUTS.

THIS IS TEX-MEX, THE MEXICAN WAY.

[HORSE NEIGHS] WELCOME TO MEXICO.

♪ DAME DAME ♪ ♪ DAME TU CHOCOLATE ♪ ♪ DAME DAME ♪ ♪ DAME TU PILONCILLO ♪ ♪ DAME DAME ♪ ♪ DAME CAFE CALIENTE ♪ ♪ DAME DAME ♪ ♪ DAME TU CORAZON ♪ 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.

♪ 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.

YOU ALL KNOW I'M MEXICAN, BUT AFTER I MARRIED DANNY, WE MOVED TO THE U.S.

I LIVED IN TEXAS FOR 3 YEARS.

TODAY, I AM MAKING MY FAVORITE TEX-MEX FOOD, BUT SINCE I'M MEXICAN, I'M PUMPING UP THE MEX IN THAT TEX-MEX.

I'M MAKING SKILLET CORN BREAD WITH CHEDDAR, BACON, AND POBLANO.

MY FIRST SON, ALAN, WAS BORN IN TEXAS, AND WE STILL LAUGH ABOUT IT BECAUSE SINCE HE WAS A LITTLE BOY, PEOPLE WOULD ASK US ON THE STREET, "WHERE ARE YOU FROM?"

BECAUSE I GUESS I HAVE A BIT OF AN ACCENT, AND I WOULD SAY, "OH, WE'RE MEXICAN."

AND HE WOULD LOOK AT ME AND SAY, "MA, YOU ARE MEXICAN, WE ARE AMERICAN."

SO, WE COMPROMISED WE'RE MEXICAN AMERICAN, AND HE IS MY ONLY TEXICAN BOY.

SO, ANYWAY, WE USED TO GO THIS LITTLE CAFE PLACE TO HAVE CORN BREAD, FABULOUS CORN BREAD THAT ALAN USED TO EAT SINCE HE WAS, YOU KNOW, TINY.

BUT AS HE'S GROWN...LOOK.

SO, THIS WAS ALAN, LITTLE TEXICAN BOY, BORN IN TEXAS.

YOU CAN SEE ALL THE LITTLE CRUMBS OF THAT CORN BREAD.

HE USED TO LOVE IT THE WAY I USED TO MAKE IT THEN, BUT AS HE'S GROWN, AND OH, MY GOD, JUST WAIT UNTIL YOU SEE HIM, HE'S THIS SIZE.

HE NOW LOVES BACON, HE'S CRAZY ABOUT BACON, SO I STARTED ADDING BACON TO THE CORN BREAD.

I'M GOING TO START MIXING THE INGREDIENTS FOR THE BATTER.

I'M GOING TO ADD 1 1/4 CUPS OF FLOUR, 1/2 OF A CUP OF CORN MEAL.

ALSO, A TEASPOON OF BAKING POWDER AND OF BAKING SODA.

YOU KNOW, WE STARTED MAKING THIS CORN BREAD AS THE WAY WE USED TO EAT IT IN THIS SMALL CAFE IN DALLAS, TEXAS, WHERE I LIVED, AND IT WAS PLAIN CORN BREAD IN THE TEXAS STYLE.

THEN, ALAN STARTED GROWING, AND HE STARTED TO BE CRAZY ABOUT BACON, SO I STARTED TO ADD BACON.

AND THEN, HE LOVES CHEDDAR CHEESE, SO I STARTED ADDING CHEDDAR, AND IT'S DELICIOUS, IT GETS SO CHEESY!

YOU CAN SEE ALL THAT FAT IN THERE, IT'S NOT GOING TO GO TO WASTE, IT'S GOING TO GO RIGHT IN THE BATTER.

I'M ADDING SUGAR, BROWN SUGAR.

AND IF YOU HAVE NORMAL SUGAR, IT'S FINE, BUT BROWN SUGAR MAKES IT SORT OF CARAMELLY.

AND I'M GOING TO MAKE MY WET INGREDIENTS IN THIS OTHER MIXING BOWL, YOU DON'T EVEN NEED TO USE A BLENDER OR A MIXER, SUPER SIMPLE.

4 EGGS IN HERE.

IF I WERE TO DO THIS FROM SCRATCH AND COUNT THE TIME, IT REALLY TAKES 30 MINUTES IN THE OVEN, AND THIS TAKES 10 MINUTES.

SO, IT'S REALLY SUPER FAST.

AND, YOU KNOW, IT'S ONE OF THOSE THINGS THAT YOU CAN MAKE AND EAT RIGHT OUT OF THE OVEN, AND EAT IT WARM, AND THEN, AS IT COOLS, IT'S DELICIOUS, AND THEN THE NEXT DAY, FOR BREAKFAST, EVEN COLD, IT'S DELICIOUS, TOO.

SO, I'M BEATING THE EGGS IN HERE, AND THEN I'M GOING TO ADD 1/2 A CUP OF HEAVY CREAM.

THIS IS GOING TO MAKE IT SUPER MOIST, AND THEN, I'M ALSO GOING TO ADD... A CUP OF MILK.

I PROMISE I'M TRYING TO WATCH THE BACON, I DON'T WANT TO BURN IT.

OKAY, IT'S LOOKING GOOD.

MMM!

AND I GOT REAL THICK BACON, SO THAT YOU CAN FEEL THE CHUNKY PIECES, THE CHEWY PIECES INSIDE OF THE CORN BREAD.

OKAY, SO THERE'S THE BACON, I HAVE MY DRY INGREDIENTS, MY WET INGREDIENTS, I'M GOING TO MIX THEM UP...

IN HERE.

OKAY, I'M ADDING SOME CORN IN HERE.

AND THEN, I'M GOING TO ADD SOME CHEDDAR CHEESE, 1 1/2 CUPS OF CHEESE IS ALL YOU NEED.

SO, THIS IS THE FRESH POBLANO, BUT IT IS MUCH BETTER WHEN YOU CHAR OR ROAST IT, BECAUSE YOU MAKE SOME, LIKE, HIDDEN QUALITIES COME OUT.

I'M GOING TO MIX IT ALL UP, AND YOU KNOW WHAT'S MISSING NOW, AND HAS COOLED OFF FOR ME?

THE CRISPY BACON!

MMM!

CAN YOU IMAGINE HOW GOOD THIS IS GOING TO TASTE ALL MIXED IN IN THIS BATTER?

ALL THAT FAT THAT WAS RENDERED, NO BUTTER, NO OIL, JUST THE BACON FAT GOES IN HERE.

BUT I PROMISE YOU, THIS IS NOT A LOT OF FAT, IT'S JUST THE RIGHT AMOUNT.

ALL GOING TO MAKE A BEAUTIFUL CRUST.

IT GOES...

IN THE SAME PAN, WHERE YOU COOKED THE BACON, AND THEN YOU JUST HAVE TO HAVE THE PATIENCE TO WAIT FOR HALF AN HOUR.

THAT'S IT!

IT'S GOING TO GO IN THE OVEN, WHICH IS AT 375, 30 MINUTES.

WHENEVER I THINK OF TEXAS, OF COURSE I THINK OF THE GREAT FOOD, BUT I ALSO THINK OF THE RODEO.

ON A RECENT TRIP TO THE STATE OF MICHOACAN, IN MEXICO, I GOT AN UP CLOSE LOOK AT THE RODEO EXPERIENCE SOUTH OF THE BORDER.

ERNESTO, WAIT, WAIT, WAIT, SLOW DOWN A LITTLE, SLOW DOWN A LITTLE!

HEY!

[SPEAKING SPANISH] WE'RE LOOKING AT A "CABALGATA," AND THEY'RE JUST RIDING THEIR HORSES UP TO JARIPEO.

YOU JUST NEVER KNOW WHAT YOU'RE GOING TO SEE ON THE SIDE OF THE ROAD, AND THEY JUST INVITED US TO THEIR PARTY.

[HORSE NEIGHS] WELCOME TO MEXICO.

ESO!

LOOK AT THIS!

WE ARE AT A TRADITIONAL JARIPEO IN MORELIA.

IN TEXAS, YOU HAVE THE RODEO, BUT IN MICHOACAN, THEY HAVE THE JARIPEO.

THIS IS A HUGE EVENT AT THE STATE FAIR.

EVERYBODY'S HERE, EVERYBODY'S READY, EVERYBODY HAS BEEN WAITING.

AND WE'RE RIGHT IN THE MIDDLE OF IT.

GUYS, SHE IS THE QUEEN OF THE WHOLE FAIR!

HOW BEAUTIFUL IS SHE?

HUGO, MUCHO GUSTO.

HUGO, WHO RUNS THE JARIPEO, IS TELLING ME THE DIFFERENCE FROM THE U.S. RODEO, GUYS.

HE SAYS THAT THE PERSONALITY HERE ISN'T THE RIDER, THE PERSONALITY HERE, THE WINNER... IS THE BULL.

IS THE BULL.

NOW, THIS WAS NOT THE KIND OF EVENT THAT ANY TOURIST COULD JUST STUMBLE INTO, THIS WAS A TRULY AUTHENTIC MEXICAN JARIPEO.

THE REAL MCCOY.

MEXICAN COWBOYS COME TO THE JARIPEO TO LET LOOSE, DRINK A FEW BEERS, AND GAMBLE ON THEIR FAVORITE BULLS.

WE WERE WELCOMED WITH OPEN ARMS AND EVEN CHEERED.

UN APLAUSO!

[LAUGHS] GRACIAS!

THEN, WE MADE WAY FOR THE MAIN EVENT.

Man: AGARRESE, AGARRESE, AGARRESE!

Pati: NOW, I DON'T KNOW MUCH ABOUT JARIPEO, BUT ON THIS DAY, IT LOOKED LIKE THE BULLS WERE DEFINITELY WINNING.

WOW!

ESE NO SE-- THAT WAS A TOUGH ONE.

WE'RE MAKING SOME TEX-MEX CHILI.

ADD SOME OIL IN THE BIG POT, YOU WANT A BIG, HEAVY POT.

SO, ABOUT 3 TABLESPOONS.

HERE I HAVE SOME CUBED BEEF FOR STEW, YOU CAN USE ANY MEAT YOU FIND AROUND IS PERFECT, LIKE, IN ONE-INCH CHUNKS.

I'M ADDING IT IN HERE.

[SIZZLING] ALL OF IT GOES IN THERE.

TAKEN FROM MY MOTHER WHO'S TAUGHT ME SOME AMAZING LESSONS.

WHENEVER I CAN, I ADD 2 OR 3 DIFFERENT KINDS OF MEAT, BECAUSE EACH MEAT WILL BRING SOMETHING DIFFERENT IN THE CHILI.

SO, HERE I HAVE SOME JUST GROUND PORK WITH THE FAT IN IT, BECAUSE WE NEED IT IN THE POT.

SO, I'M ADDING THE PORK IN THERE.

ONE POUND.

I ADD IT IN THE POT, IT'S GOING TO START TO BROWN.

I'M GOING TO ADD AN ONION... AND THEN, I'M GOING TO CHOP SOME RED BELL PEPPER.

SUPER JUICY!

DID YOU SEE?

IT WAS JUMPING IN MY EYES.

HAVE YOU EVER SEEN A TEX-MEX CHILI WITH A JALAPENO IN IT?

WELL, THIS ONE HAS JALAPENO.

BECAUSE I AM MEXICAN, AND BECAUSE I LIVED IN TEXAS FOR ALMOST 3 YEARS, I THINK I GET THE LICENSE.

I ADD A WHOLE JALAPENO.

I HAVE THE GARLIC IN THERE, I'M ADDING THE ONION, AND THE RED BELL PEPPER, AND THE JALAPENO.

OKAY, I CAN SMELL THIS IN HERE, IT'S BEAUTIFUL.

THE MEAT HAS BROWNED, NO MORE JUICES, WHICH IS PERFECT.

SO, NOW THE VEGETABLES CAN TAKE THEIR TIME.

NOW, I'M GOING TO ADD SOME SPICES.

SO, YOU HAVE THE USUAL SUSPECTS OF TEX-MEX, I'M ADDING JUST A LITTLE TEASPOON OF EACH.

YOU HAVE THE PAPRIKA, CHILI FLAKES, CAYENNE, AND THEN I AM ADDING ANCHO CHILI POWDER.

CUMIN, JUST HALF A TEASPOON.

THAT WAS OREGANO.

AND I'M STIRRING THIS UP, AND YOU MAY THINK, "OH, MY GOSH, "SO MANY SPICES, WHAT IS SHE DOING?"

BUT I LEARNED MY LESSON, DO YOU WANT ME TO TELL YOU THIS STORY?

THIS IS A REALLY FUNNY STORY, OKAY.

FIRST TIME I COOKED SCRAMBLED EGGS AT HOME, I WAS ABOUT 10 OR 11 YEARS OLD, IT WAS SUNDAY, I USED TO LOVE TO SCRAMBLE EGGS, AND MY MOM TOLD ME, "PATI, OKAY."

SO, I'M ADDING A BIG CAN OF CRUSHED TOMATOES, AND I'M GOING TO ADD A TABLESPOON OF TOMATO PASTE.

EVERYBODY IS WAITING FOR ME, I SCRAMBLE THE EGGS, AND THEN I OPEN THE CUPBOARD TO GET THE SALT, AND SUDDENLY, OH, MY GOSH!

I SEE ALL THOSE SHINY BOTTLES, LIKE LITTLE GEMS.

THE YELLOW SAFFRON, THE GREEN OREGANO, THE RED PAPRIKA.

SO, I START OPENING BOTTLES LIKE MAD, I'M GOING CRAZY, I'M ADDING THE BOTTLES IN THOSE EGGS, AND I WAS HAVING SO MUCH FUN, AND I'M THINKING, I'M MAKING THIS INCREDIBLE MEAL FOR MY FAMILY.

[LAUGHS] SO, WE COULDN'T EAT IT!

NOBODY COULD EAT IT!

IT WAS A BLACK, SLOPPY MESS.

I JUST GET EXCITED WITH FOOD AND WITH SPICES, BUT I'VE LEARNED THE HARD WAY TO TAME MYSELF.

SO, ANYWAY, I'M ADDING SOME VINEGAR, JUST A TABLESPOON.

AND THEN, I'M ADDING A LITTLE BIT OF DARK BROWN SUGAR, JUST A TABLESPOON OR SO.

I'M GOING TO ADD BEEF BROTH.

IT'S ABOUT 4 CUPS.

AND THEN, I'M ADDING BEANS, AND I'M ADDING PINTO BEANS.

SO, NOW IT'S GOING TO COOK UNCOVERED FOR ABOUT AN HOUR, BECAUSE WE WANT THIS TO SUPER THICKEN.

IT'S GOING TO BE A MESSY, MOIST STEW.

OF COURSE, THIS WOULDN'T BE A TEXICAN EPISODE WITHOUT SOME BARBECUE, RIGHT?

ON A RECENT TRIP TO QUIROGA, I FOUND SOME PEOPLE WHO WERE JUST AS PROUD OF THEIR BARBACOA AS TEXANS ARE OF THEIR BARBECUE.

[SPEAKING SPANISH] MMM, LAMB BARBACOA, IT'S AN ICONIC THING IN MEXICO.

[SPEAKING SPANISH] AN ALL-NIGHT PROCESS.

SO, WHILE YOU GO TO SLEEP, THE MEAT CAN BE COOKING, AND THEN IT'S READY FOR YOU IN THE MORNING.

OOH, I HAVE TO TELL YOU, IT WAS SO JUICY WHEN I TRIED IT.

IN AMERICA, IN THE UNITED STATES, YOU EAT BARBECUE, LIKE YOU ALL KNOW IT.

IN MEXICO, BARBACOA IS SOMETHING LIKE THIS.

OOH, THAT JUICE!

[SPEAKING SPANISH] THE GUY SAID, "NO, NO, NO, TOO MUCH FOR HER."

DO I LOOK LIKE A MEXICAN?

I'M MEXICAN!

I MEAN, LOOK AT THE SIZE OF THIS.

HOW AM I GOING TO DO THIS?

OKAY.

[SPEAKING SPANISH] HE SAID YOU CAN TELL THE PERSONALITY OF SOMEBODY BY THE WAY THEY GRAB A TACO.

SO, I'M GOING TO TAKE A BITE, AND THEN I'M GOING TO LET HIM ANALYZE ME, OKAY?

WOW!

RICO.

THIS IS...

THE ULTIMATE PERSONALITY TEST, HOW DO YOU GRAB YOUR TACO?

[SPEAKING SPANISH] I'M GOING TO TELL HIM WHAT HE IS.

MEXICANO.

IT'S LOOKING BEAUTIFUL!

[CHUCKLES] I'M JUST SLICING SOME GARNISHES.

NOW, THIS IS HEARTY, MEATY, HAS SO MANY LAYERS OF FLAVORS AND CONDIMENTS THAT WHAT I'M ADDING ON TOP IS GOING TO BE SO INCREDIBLY REFRESHING.

SO, I HAVE THE SCALLIONS, AND I'M USING THE WHITE PART AND THE LIGHT GREEN PART.

AND I'M CHOPPING SOME CILANTRO.

AND I'M HOPING THAT ALAN WILL COME SOON.

ALAN!

CHILI IS READY!

[SPEAKING IN SPANISH] OKAY.

SO, YOU WANT CHILI WITH CORN BREAD?

YEAH.

SI?

OKAY, SO I'M GOING TO LEAVE HERE.

[SPEAKING SPANISH] SO, WAIT, GUYS, LOOK.

I USED TO CHUBBY HIS CHEEK ALL THE TIME, GO LIKE THAT!

NOW, HE PATS ME ON THE HEAD.

HE JUST WENT LIKE NOTHING.

ALAN, HE WENT LIKE NOTHING.

HE KNOWS WHAT'S GOING TO HAPPEN WHEN HE GOES OFF TO COLLEGE.

ALAN, TELL HIM WHO'S GOING TO GO ON YOUR BACKPACK.

YOU, OF COURSE.

I'M GOING TO GO ON HIS BACKPACK.

IF HE DOESN'T WANT ME TO GO ON HIS BACKPACK, THEN, WHAT DO YOU NEED TO DO?

I'LL COME HERE, LIKE, EVERY DAY.

[LAUGHS] ALAN, YOU WON'T BELIEVE HOW CHEESY THIS IS.

IS IT GOOD, YEAH?

I'M GOING TO MAKE ME A BOWL.

DO YOU WANT SCALLIONS AND CILANTRO.

JUST GOING TO POUR A LITTLE.

A LITTLE MEXICAN CREMA.

THIS IS SO GOOD.

OH, DO YOU SEE THE CHEESE?

ALAN, I THINK WE NAILED IT.

DEFINITELY.

MMM.

NOW, ALAN IS GOING TO HELP ME MAKE MY TAKE ON A MEXICAN CHOCOLATE DONUT.

SO, I HAVE MEXICAN CHOCOLATE.

OKAY, ALAN, LET'S GET THE BATTER GOING.

LET'S PUT ONE CUP AND 1/4 OF ALL-PURPOSE FLOUR.

ONE CUP AND 1/4, I'M GOING TO POUR SOME MILK IN THIS SAUCEPAN.

TWO TABLESPOONS OF SUGAR.

NOW, A TEASPOON OF BAKING SODA.

ALAN, YOU'RE GOING TO ADD A COUPLE OF TEASPOONS OF BAKING POWDER AND A PINCH OF SALT.

NOW THAT MY MILK IS SIMMERING, I'M GOING TO ADD THE MEXICAN CHOCOLATE.

YOU WANT TO HELP ME MIX IT UP?

THIS IS A "MOLINILLO," AND THE "MOLINILLO" IS A WOODEN TOOL THAT'S MADE WITH A SINGLE PIECE OF WOOD, AND IT'S HAND CARVED, IT HAS THE RINGS AND ALL THESE INDENTATIONS, AND THEY CREATE A DESIGN THAT WILL MAKE THE BIGGEST AMOUNT OF FOAM.

THERE YOU GO, YEAH, KEEP ON GOING.

THAT'S LOOKING GREAT.

SO, STORY GOES... THAT A SINGLE WOMAN MAY FIND A HUSBAND DEPENDING ON HOW GOOD SHE IS AT MAKING MEXICAN HOT CHOCOLATE, ESPECIALLY AT MAKING IT FOAM.

YOU MAY THINK IT'S FUNNY, BUT IT'S TRUE.

SO, SOME SUNDAYS, ALAN, THE SINGLE LADIES COME OUT OF THEIR HOUSE, SET A TABLE, PUT OUT THEIR BIG "CHOCOLATERO," WHICH IS MADE WITH CLAY, AND THEY START FOAMING THE MEXICAN CHOCOLATE.

AND THEN, THE SINGLE GUYS WALK AROUND, ACCOMPANIED BY THEIR MOTHERS, WHO ARE THE ONES WHO JUDGE WHICH OF THE SINGLE LADIES LOOKS LIKE THE MOST APPROPRIATE TO BE A WIFE, BUT THE GIRLS WHO ARE NOT REALLY GOOD AT MAKING IT FOAM HAVE A HARD TIME FINDING A HUSBAND.

WHAT DO YOU THINK YOUR TITA WOULD HAVE SAID IF SHE HAD SEEN ME?

I DON'T KNOW, THE FIRST TIME... [LAUGHS] IF MY MOTHER-IN-LAW WOULD'VE HAD A SAY, I DON'T THINK ALAN WOULD'VE BEEN HERE.

HELP ME CRACK THIS EGG.

YOU WANT TO ADD THE EGG... AND THEN YOU WANT TO START MIXING THAT A LITTLE.

OKAY.

NOW, I'M ADDING MELTED UNSALTED BUTTER.

HERE GOES THE CHOCOLATE.

NOW, ALAN, WE WANT TO MIX THAT A LITTLE BIT FAST.

SO, SEE HOW IT'S GETTING ALL GOOEY, AND IT'S ALL COMING TOGETHER, AND YOU WANTED TO MAKE IT BE EVEN SHINIER.

AND YOU WANT TO GET RID OF ALL OF THOSE LUMPS AND CLUMPS.

WE HAVE YOUR FAVORITE PAN IN HERE.

SO, WE WERE AT A COOKING STORE, WE LOVE GOING EVERY ONCE IN A WHILE TO FIND NEW THINGS, AND ALAN EYED THIS PAN.

AND HE SAID, "MA, WE NEED TO GET THAT."

AND IT HAD A LITTLE BOX RIGHT NEXT TO IT, RIGHT?

YEAH.

AND IT SAID SOMETHING LIKE, "EBLES-GLEEBER, EBLESS-GEEBLER DONUT."

LIKE, SOME KIND OF PANCAKES FROM SCANDINAVIAN COUNTRIES, AND ALAN SAID... OH, IT LOOKS AMAZING.

I SAID, "I'M NOT GOING TO GET IT."

ALAN SAID, "PLEASE," I SAID, "NOT GOING TO GET IT."

WE LEFT THE STORE, AND IN THE CAR, WHAT DID YOU SAY?

WE NEED TO GET IT.

[LAUGHS] YEAH, WE NEED TO GET IT.

SO, I SAID, "I WILL ONLY GET IT IF YOU WILL COOK WITH IT.

I'M NOT GOING TO MAKE ANYTHING WITH IT."

I WANTED TO SEE IF HE WANTED TO COOK.

SO, WHAT DID YOU SAY?

OKAY.

[LAUGHS] HE SAID, AND HE ACTUALLY DID!

SO, ALAN, THAT'S LOOKING BEAUTIFUL.

WE'RE GOING TO START TO PUT THE BATTER IN THERE, LIKE, YOU KNOW...

THIS IS YOUR THING!

I AIN'T TELLING YOU.

THE MOMENT YOU SEE, LIKE PANCAKES, THAT YOU CAN MOVE IT FROM THE PAN, YOU CAN ADD THE FILLING THAT YOU WANT.

WE HAVE SO MANY THINGS THAT YOU CAN DO.

OKAY, SO, WE'RE GOING TO ADD JAM.

UN POQUITO.

WE DON'T WANT TO OVERSTUFF IT.

WE'LL MAKE SOME WITH CAJETA.

AFTER YOU ADD THE FILLING, YOU ADD A LITTLE BIT MORE BATTER ON TOP.

OOH, YEAH.

THAT'S GOING TO BE GOOD.

YOU KNOW, THIS IS A CASE WHERE MESSY WORKS.

REMEMBER HOW WE WENT, LIKE...?

YEAH, YEAH.

OKAY, LET'S SEE.

YEAH.

YAY.

OKAY, LET'S GO FOR THE NEXT ONE.

ALAN, THAT ONE'S READY.

YEAH.

AND I THINK THAT MAY BE READY.

[SPEAKING SPANISH] OOH.

GUYS, THEY'RE READY, THEY'RE BEAUTIFUL, THEY'RE PERFECT!

WHATEVER HAPPENS, JUST SPRINKLE CONFECTIONERS' SUGAR ON TOP.

MMM, OKAY.

THEY LOOK REALLY GOOD.

[LAUGHS] OKAY, SO, YOU GO FOR YOURS, I GO FOR MINE.

THIS IS, LIKE, A CROSS BETWEEN... A PANCAKE AND A DONUT AND, LIKE, A MOLTEN CHOCOLATE CAKE.

IF HE SAYS IT'S GOOD, IT'S GOOD, BECAUSE HE'S CRITICAL.

I'M SELFISH, YOU KNOW?

I TRY TO MAKE BETTER FOOD, AND BETTER FOOD, AND BETTER FOOD, SO THAT YOU AND YOUR BROTHERS WILL LOVE THE FOOD HERE SO MUCH THAT YOU WANT TO STAY CLOSE BY.

THAT'S THE MAIN REASON WHY, REALLY.

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.

- ♪ ONE GLANCE AND I KNOW ♪ ♪ WHAT YOU'RE FEELING NOW ♪ ♪ HERE COMES MY LOVE ♪ - 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.