PATI: ON THIS EPISODE OF "PATI'S MEXICAN TABLE"... YOU WANT TO DO THE OIL, AND THEN I'LL WHISK?

AS A MOM TO 3 BOYS, I TRY TO SPREAD THE LOVE AROUND.

GROWING UP SANDWICHED BETWEEN FIRST-BORN ALAN AND MR.

PERSONALITY JUJU, SAMI DESERVES A LITTLE EXTRA ATTENTION EVERY NOW AND THEN.

UNO, DOS, TRES?

TRES.

3?

SO TODAY IS DEDICATED TO MY VERY SPECIAL SANDWICH BOY.

I'M COOKING 3 OF HIS FAVORITE THINGS.

SMASHED POTATOES WITH PARMESAN CHEESE, SAMI'S FAVORITE HOMEMADE COOKIES, AND, OF COURSE, A SANDWICH WITH CHIPOTLE-RUBBED SALMON, BACON, AND AVOCADO.

SHOULD WE SAVE SOME FOR PAPI?

NO.

IN MEXICO, I'M HIGHLIGHTING SOME OF SAMI'S OTHER FAVORITES.

CRISPY AND GOLDEN BROWN.

CHURROS FROM ONE OF OUR FAVORITE RESTAURANTS IN SAN MIGUEL DE ALLENDE.

AND A DISH ALMOST AS PRETTY AS IT IS DELICIOUS-- MOLCAJETE.

TODAY IS SAMI'S BIG DAY.

CHEERS FOR YOUR FAVORITES.

DOMINGO SIETE: ♪ DAME, DAME ♪ ♪ DAME TU CHOCOLATE ♪ ♪ DAME, DAME ♪ ♪ DAME TU PILONCILLO ♪ ♪ DAME, DAME ♪ ♪ DAME CAFE CALIENTE ♪ ♪ DAME, DAME ♪ ♪ DAME TU CORAZON ♪ MALE 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] [APPLAUSE] FEMALE ANNOUNCER: PREPARE THEM TO BE GREAT WHEN THEY GROW UP.

GOYA CHICK PEAS, PART OF A HEALTHY DIET.

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

MALE ANNOUNCER: LA MORENA CHILIS AND SAUCES-- AUTHENTIC MEXICAN FLAVOR.

FEMALE ANNOUNCER: MEXICO CITY-- LIVE IT TO BELIEVE IT.

YOU KNOW I HAVE 3 BOYS-- ALAN, SAMI, AND JUJU, AND THEY NOT ONLY MEAN THE WORLD TO ME, THEY ARE THE WORLD TO ME.

BUT I KNOW THAT IT IS HARD BEING THE MIDDLE AND BEING THE SANDWICH, SO TODAY IT IS ALL ABOUT MY SANDWICH, MY MIDDLE SON SAMI.

SO WE'RE GOING TO START WITH ONE OF HIS FAVORITE TREATS.

I'M GOING TO PUT 2 AND 3/4 OF A CUP OF FLOUR, ONE TEASPOON BAKING SODA, ONE TEASPOON BAKING POWDER... AND A HALF A TEASPOON OF SALT.

THIS IS A SWEET AND SAVORY COOKIE.

YOU'RE GONNA SEE.

THESE COOKIES GO BY MANY NAMES.

I CALL THEM "NOTHING LIKE HOMEMADE COOKIES," I CALL THEM "THE DROP-EVERYTHING- THAT-YOU-HAVE- IN-THE-PANTRY COOKIES," OR WE CALL THEM "JUST THE COOKIES" 'CAUSE WE MAKE THEM SO MUCH.

VERY FEW INGREDIENTS GO IN THIS COOKIE, AND IT USES NO EGGS.

ALL I HAVE IN HERE IS 3 1/2 STICKS OF UNSALTED BUTTER, AND I'M GOING TO BEAT IT UNTIL IT'S COMPLETELY SMOOTH AND CREAMY.

[MOTOR RUNNING] THE BUTTER IS SUPER CREAMY AND SMOOTH, AND NOW I'M GOING TO ADD ONE WHOLE CAN OF SWEETENED CONDENSED MILK, AND I'M GOING TO BEAT IT UNTIL IT'S COMPLETELY COMBINED.

MMM.

I LOVE SWEETENED CONDENSED MILK.

AND NOW WE'LL ADD THE DRY INGREDIENTS.

THE RECIPE CAME FROM JUST WANTING TO MAKE A COOKIE WITH SOME OF THE THINGS THAT THE BOYS LOVE FROM OUR PANTRY.

AND IT'S JUST A MIX OF SNACKS THAT ARE SAVORY AND SWEET AND SUPER CRUNCHY.

JUST MIXING IT REALLY WELL SO THAT THE BATTER IS REALLY FLUFFY.

SOMETIMES ALL IT TAKES IS A LITTLE EXTRA TIME TO GET THEM JUST RIGHT.

IF THE BOYS WERE HERE, THEY WOULD HAVE LICKED THIS AND THIS.

I'M JUST NOT LICKING IT BECAUSE YOU ARE WATCHING ME.

OK, SO NOW THAT WE HAVE OUR SUPER-FLUFFY AND PUFFY BATTER-- JUST LOOK AT THIS.

YOU SAW HOW SIMPLE IT IS.

VERY FEW INGREDIENTS.

THEN I'M GOING TO ADD ALL THESE CRUNCHY THINGS THEY LIKE TO SNACK ON.

SO WE HAVE THE CHOCOLATE CHIPS AND THE PEANUT BUTTER CHIPS AND THE PRETZELS, WHICH I BROKE INTO PIECES.

BUT YOU KNOW WHAT YOU COULD ADD HERE?

YOU COULD ADD RAISINS OR CRANBERRIES OR PECANS OR NUTS.

ANYTHING THAT YOU WANT TO ADD IN HERE FROM YOUR PANTRY I THINK WOULD FLY.

THESE COOKIES LAST ALL OF ABOUT ONE HOUR AFTER THEY'RE DONE IF EVERYBODY'S HOME.

SAMI LOVES THEM.

I THINK MY HUSBAND LOVES THEM EVEN MORE.

SAMI IS... JUST A DELIGHTFUL LITTLE BOY THAT'S TURNING INTO A DELIGHTFUL YOUNG MAN.

SAMI IS VERY SELF-RELIANT AND ACCOMMODATING.

OK, IT REALLY SHOWS SAMI'S PERSONALITY THAT THE 3 RECIPES THAT I'M MAKING TODAY ARE SOME OF THE EASIEST RECIPES EVER.

THEY'RE SURPRISING LIKE SAMI AND DELIGHTFUL LIKE SAMI AND SWEET LIKE-- I LIKE MY KIDS.

WHAT CAN I DO?

I HAVE 2 TRAYS OF COOKIES, AND I HAVE THE OVEN AT 350, AND THESE ARE GONNA BAKE JUST FOR 10 TO 12 MINUTES.

MY BOYS AND I LOVE DONUTS, ESPECIALLY SAMI.

IN MEXICO, THEY COME IN ALL SHAPES AND SIZES, BUT PERHAPS THE MOST FAMOUS ARE CHURROS.

JUST LOOK AT THAT SIZZLE.

USUALLY, THEY'RE SPRINKLED WITH A LITTLE SUGAR AND CINNAMON, BUT YOU CAN ALSO GET THEM FILLED WITH SOMETHING SWEET.

YOU CAN SEE WHY WE LOVE THEM.

THE SAN AGUSTIN RESTAURANT IN SAN MIGUEL DE ALLENDE MAKES SOME OF THE BEST CHURROS I'VE EVER EATEN.

CHEF ADRIAN INVITED ME INTO THE KITCHEN TO LEARN HIS TRICKS FOR MAKING THE PERFECT CHURRO.

ADRIAN.

iHOLA!

¿COMO ESTAS?

MUY BIEN.

[SPEAKING SPANISH] THESE ARE MY FAVORITE CHURROS IN ALL OF SAN MIGUEL DE ALLENDE.

[SPEAKING SPANISH] OK.

HE HAS WATER BOILING HERE WITH VANILLA, AND I KNOW HE HAS SOMETHING ELSE IN THERE, BUT HE DOESN'T WANT TO TELL ME.

[SPEAKING SPANISH] [LAUGHS] [ADRIAN SPEAKS SPANISH] OH, AND A PINCH OF SALT.

SEE?

THE SECRETS ARE STARTING TO COME OUT.

FIRST THING IS ALL-PURPOSE FLOUR.

OK, NOW YOU CAN SEE THE COLOR OF THE WATER.

HE'S POURING THE HOT, BOILING WATER.

LET ME SMELL.

MMM.

HE'S POURING THE HOT, BOILING WATER WITH THE VANILLA IN THERE AND STARTING TO SMELL LIKE NICE, COOKED DOUGH.

[SPEAKS SPANISH] OH, HE SAYS FROM THE OUTSIDE IN.

YOU NEED TO STOP AS SOON AS IT'S NOT REALLY STICKY.

OK. OK.

SO-- WHOA, IT'S HOT.

GUYS, THIS IS HOT.

USING THE WOOD, HE ADDS A LITTLE HOT OIL.

IT MAKES THE DOUGH MORE WORKABLE.

HE'S LETTING ME DO THIS, GUYS.

I FEEL REALLY FLATTERED.

[SPEAKS SPANISH] OK.

THIS IS A WORKOUT.

YOU CAN SEE HOW THE DOUGH CHANGED.

IT IS MUCH MORE LIKE ELASTIC, BUT IT'S NOT STICKING, AND I CAN SMELL IT.

IT'S LIKE A LITTLE BIT COOKED.

WHEN THE DOUGH IS JUST RIGHT, IT GOES INTO A CANISTER IS CAPPED WITH A TRADITIONAL STAR-SHAPED CHURRO DIE.

[PATI SPEAKS SPANISH] [SPEAKS SPANISH] YOU CAN SEE THE STAR SHAPE.

AND YOU CAN THE MOLD FOR THE FILLING.

THEY LOOK READY.

CRISPY AND GOLDEN BROWN.

THOSE CHURROS ARE READY TO BE FILLED.

HERE'S THE ONE THAT'S GONNA HAVE THE FILLING.

IT HAS THE HOLE IN THERE.

OK. [SPEAKS SPANISH] OK.

HE'S GONNA MAKE ONE WITH DULCE DE LECHE.

WHOA.

[SPEAKS SPANISH] SALUD.

MMM.

DELICIOSO.

MM-HMM.

MM.

LOOKING AT THE DELICIOUS CAJETA OR DULCE DE LECHE THAT I'M GONNA EAT RIGHT NOW.

[SPEAKS SPANISH] OF COURSE, IN MEXICO, CHURROS ARE NOT COMPLETE WITHOUT A CUP OF FROTHY MEXICAN HOT CHOCOLATE.

MMM.

[SPEAKS SPANISH] MMM.

GRACIAS.

DE NADA.

[SPEAKS SPANISH] THIS IS HOW YOU WANT TO EAT YOUR CHURROS-- OUTSIDE OR AT HOME.

OH, THERE COMES SAMI.

SAMI DOESN'T LIKE MASHED POTATOES, AND HE'S NOT CRAZY ABOUT FRENCH FRIES, BUT HE LOVES THESE SMASHED POTATOES.

I KNOW I ALWAYS SAY THIS IS INCREDIBLY EASY AND THAT IS INCREDIBLY EASY, BUT THIS IS INCREDIBLY CRAZY EASY.

OK, SO HERE I HAVE SOME BABY POTATOES, AND I FOUND THE PURPLE, YELLOW, RED.

JUST FIND THE TINIEST ONES THAT YOU HAVE, THE SMALLEST ONES THAT YOU HAVE 'CAUSE WE'RE GONNA SMASH THEM.

AND THEY ARE IN HERE-- SALTED, BOILING WATER.

THIS NEEDS JUST A FEW MORE MINUTES BECAUSE YOU WANT NO RESISTANCE WHEN YOU SMASH THEM.

SO WHILE THEY FINISH COOKING, I'M GOING TO MAKE THIS OLIVE-OIL MIX.

AND IN HERE GOES ABOUT 6 TABLESPOONS OF OLIVE OIL.

I'M GOING TO ADD, LIKE, 6 GARLIC CLOVES.

I WANT REALLY GARLIC-Y POTATOES.

GOING TO ADD SOME SALT.

YOU ARE GOING TO LOVE THESE SMASHED POTATOES.

AND THEN I'M ADDING CHIPOTLE CHILI POWDER.

IT IS SO FABULOUS BECAUSE THESE DAYS, YOU CAN FIND ALL THE DIFFERENT KINDS OF MEXICAN DRIED CHILIS ALREADY IN THE GROUND FORM.

THE CHIPOTLE CHILI POWDER IS SPICY, IT'S SMOKY, IT'S RUSTIC, IT'S STRONG.

TRY DIFFERENT CHILIS.

SEE WHAT YOU LIKE.

THEY'RE FASCINATING INGREDIENTS.

I'M JUST GONNA CHOP THE ROSEMARY AS FINELY AS I CAN.

TODAY IS A BIG DAY FOR SAMI BECAUSE IT IS HIS FIRST... SCHOOL DANCE.

THESE MILESTONES GO TOO FAST, AND I'M JUST TRYING TO TAKE A BREATH AND ENJOY THEM, AND AT THE SAME TIME AS I'M ENJOYING THEM, IT'S LIKE, WHOOPS, THEY WENT AWAY ALREADY AND THE NEXT ONE COMES.

HERE GOES THE ROSEMARY.

TIME FLIES.

FOR ME, I TEND TO REMEMBER THOSE MOMENTS THAT HAVE TO DO WITH FOOD AND WITH EATING CERTAIN DISHES, AND TODAY IS ONE OF THOSE.

AND LET ME CHECK THOSE COOKIES.

BECAUSE IT SMELLS LIKE THEY'RE READY.

[STRAINS] AND THEY ARE.

I'M GOING TO ADD A LITTLE BIT OF--A LOT OF OIL ON THE PAN BECAUSE YOU WANT SOME OIL UNDER AND OVER THOSE POTATOES SO THEY REALLY CRISP OUT.

OK, HOW MUCH FUN IS COOKING?

THAT'S ONE THING I'VE SUCCEEDED ON WITH THE BOYS-- THEY LOVE COOKING.

THEY'VE NO FEAR IN THE KITCHEN WHATSOEVER, AND I LIKE THAT.

OK, SO I'M GONNA PUT THE POTATOES RIGHT ON HERE, AND YOU CAN SEE WHAT PRETTY MIX OF COLORS.

HOW PRETTY ARE THESE?

SO NOW WE'RE GONNA SMASH THESE POTATOES.

GRAB A BIG SPOON AND WAIT FOR THE POTATOES TO NOT BE BURNING HOT AND SMASH.

SEE, WHEN THEY'RE THOROUGHLY COOKED, IT'S JUST EASY TO SMASH THEM.

DON'T WORRY IF THEY LOOK FUNNY.

THEY'RE GONNA LOOK GORGEOUS ONCE THEY'RE CRISPED AND BROWNED.

I'M GOING TO POUR THIS OLIVE OIL, CHIPOTLE CHILI, ROSEMARY, GARLIC MIX ON TOP OF THESE SMASHED BEAUTIES.

YOU CAN ADD SOME CHEESE, TOO, LIKE, YOU CAN ADD SOME COTIJA OR PARMESAN.

THAT JUST OCCURRED THAT WOULD BE GOOD.

WE'RE GONNA DO THAT.

AHH, THIS IS GONNA BE SO GOOD.

TOTALLY UNPLANNED BUT TOTALLY CALLED FOR, RIGHT?

I THINK SAMI IS GOING TO LOVE IT.

OK, SO NOW THESE ARE GONNA GO IN THE OVEN, WHICH IS AT 400, FOR ABOUT 30 MINUTES.

WHENEVER WE TRAVEL TO MEXICO, SAMI HAS A FAVORITE MEAL THAT HE ALWAYS LIKES TO GET-- MOLCAJETE.

THE RECIPE IS SO TASTY AND SO SIMPLE, I JUST HAD TO SHARE IT WITH YOU.

IN SAN MIGUEL DE ALLENDE, THERE'S A RESTAURANT CALLED LOS MILAGROS, KNOWN FOR THEIR SPECTACULAR MOLCAJETES.

WATCH.

IT ALL BEGINS WITH A MIXED GRILL OF MEAT AND VEGETABLES.

AT THE SAME TIME, THE MOLCAJETE IS HEATING UP.

ONCE THE FOOD IS DONE, IT IS CUT UP AND ARRANGED IN THE HOT MOLCAJETE.

NOPALITOS, GRILLED CHICKEN, CARNE ASADA, BELL PEPPERS.

THE CHEF PUTS SOME PANELA CHEESE ON THE GRIDDLE AND PREPARES THE BUTTERFLIED SHRIMP.

ALL THIS GETS BATHED IN A DELICIOUS SALSA VERDE.

GRILLED VEGGIES, MEATS, AND SOME GREEN SALSA-- IT REALLY DOESN'T GET ANY EASIER.

NOW IF YOU COULD ONLY TASTE IT WITH ME.

THIS IS GONNA BE THE NEXT BIG THING.

WHO'S GONNA BE MAKING THIS IN THE U.S.?

YOU'RE GONNA BE REALLY SUCCESSFUL.

MMM, YOU CAN TUCK IT ALL INTO A TACO.

MMM.

REALLY GOOD STUFF.

SAMI IS MY SANDWICH, SO I'M MAKING HIM HIS FAVORITE SANDWICH-- A CHIPOTLE-RUBBED SALMON, BACON, AND AVOCADO SANDWICH.

WANT TO START WITH THE MARINADE FOR THE SALMON WHICH HAS CHIPOTLE IN ADOBO SAUCE.

SMOKY, RUSTIC, SWEET.

I'M ADDING A LITTLE BIT OF CUMIN, AND THEN I'M ADDING SOME SALT.

AND SOME PEPPER.

AND SOME GARLIC.

SAMI LOVES EATING SANDWICHES, AND HE LOVES ANYTHING THAT HAS BACON, AND HE REALLY LIKES SALMON.

SAMI USED TO BE A VERY, VERY, VERY PICKY EATER.

THE MOMENT HE WAS ABLE TO SAY NO, HE JUST STARTED SAYING NO TO EVERYTHING.

I WOULD PLEAD, I WOULD DEMAND THAT HE EAT ALL THESE THINGS UNTIL I DECIDED TO JUST COMPLETELY BACK OFF, AND NOW HE IS SUCH AN ADVENTUROUS EATER.

SO THE GARLIC GOES IN, SOME LIME JUICE.

CHOOSE MEXICAN LIMES BECAUSE THEY ARE SO JUICY AND PLUMP, AND I KNOW I ALWAYS SAY WHENEVER I GRAB A LIME, I CAN'T STOP PLAYING WITH IT BECAUSE THEY'RE SO DELICIOUS.

THEY HAVE VERY THIN SKIN, AND, I MEAN, JUST LOOK AT HOW JUICY THEY ARE.

A LITTLE OLIVE OIL.

AND I'M ALSO GOING TO ADD A LITTLE BIT OF OLIVE OIL TO THE BOTTOM OF MY BAKING DISH SO THAT THE SALMON GETS CRISP ALL OVER.

AND I'M GOING TO PLACE THE SALMON FILETS-- I ALREADY HAVE THEM IN, LIKE, 6- TO 8-OUNCE PIECES.

SO YOU CAN PUT THEM RIGHT ON TOP OF THE SUPER-CHUBBY SANDWICHES.

AND THEN I'M GOING TO JUST POUR THE MARINADE ON TOP.

AND THIS IS GONNA GO IN THE OVEN AT 400 DEGREES FOR ABOUT 10 TO 12 MINUTES, DEPENDING ON THE THICKNESS OF YOUR FISH.

I THINK I'M GONNA TAKE MY POTATOES OUT.

THEY MUST BE READY.

OH, AND THE SMELL.

YOU GUYS, LOOK AT THESE.

THEY ARE SO BEAUTIFUL, AND WITH THE ADDITION OF THE CHEESE, THANK YOU.

YOU MADE ME THINK OF IT.

AND NOW I'M GONNA MAKE THE VINAIGRETTE THAT'S GOING TO COMPLETELY BATHE SOME GREENS THAT ARE GONNA GO IN THE SANDWICH.

AND VERY SIMPLE.

IT HAS LIME JUICE.

IN IT GOES.

I WANT FRESH-SQUEEZED LIME JUICE.

AND THEN I'M GOING TO ADD A LITTLE BIT OF DIJON AND AGAVE SYRUP JUST TO ADD SOMETHING SWEET.

[SPEAKS SPANISH] HEY.

MAKING FOOD JUST FOR YOU.

LOS COOKIES QUE TIENE LOS CHOCOLATE CHIPS Y LOS PRETZELS.

LOS SMASHED POTATOES, PERO YOU'RE GONNA TASTE, 'CAUSE I ADDED SOMETHING NEW.

[SPEAKS SPANISH] YEAH.

¿SÍ?

SO I WAS THINKING ABOUT THE THINGS YOU LIKED EATING THE MOST... [SPEAKS SPANISH] WE LIKE DOING STUFF WITH OUR HANDS.

[SPEAKS SPANISH] YOU WANT TO DO THE OIL AND THEN I'LL WHISK?

HOW MUCH?

OK, I'LL TELL YOU WHEN TO STOP, OK?

GO, GO, GO, GO.

A LITTLE MORE.

OH.

THAT'S THE SALMON.

OK, SAMI, CAN YOU HELP ME PUT THE TOAST IN THE TOASTER?

OK. AND I'M GONNA CHOP SOME ONION FOR THE VINAIGRETTE.

I'M GONNA ADD THE ONION IN HERE SO THAT IT HAS A LITTLE TIME TO MACERATE.

HOW IS THAT BACON LOOKING?

THINK IT'S ALMOST READY.

I WAS JUST THINKING, YOU HAVE YOUR MIDDLE-SCHOOL DANCE.

ARE YOUR FRIENDS GOING?

SOME OF THEM.

YEAH?

YEAH.

SAMI, REMEMBER WHEN YOU WOULD ONLY EAT 3 THINGS?

RICE, BREAD, AND PIZZA.

YEAH.

YEAH.

FOR YEARS, IT WAS LIKE RICE, BREAD AND PIZZA.

BUT NOW HE EATS SO MANY THINGS.

[SPEAKS SPANISH] ALMOST.

WHAT'S THINGS THAT I INSIST YOU DON'T WANT TO EAT THAT YOU TAKE AWAY?

LIKE BROCCOLI AND ASPARAGUS.

[CHUCKLES] WANT TO TAKE OUT THE BACON?

[SPEAKS SPANISH] WANT TO TAKE OUT THE SALMON.

I'M TAKING YOU TO THE DANCE, RIGHT?

YOU'RE DRIVING ME THERE.

CAN I WALK YOU IN?

IF YOU WANT.

[CHUCKLES] COULD YOU EVER HAVE ENOUGH BACON, SAMI?

NO.

I ALWAYS NEED MORE.

COULD YOU?

BACON IS SO GOOD.

OK. LET'S MAKE OUR SANDWICHES.

WE'LL START WITH TOASTED WHOLE-WHEAT BREAD, A LITTLE OF THE GREENS WITH OUR LIME VINAIGRETTE, [SPEAKS SPANISH] MMM.

MMM.

LOOKS SO GOOD.

AND THEN THE... [SPEAKS SPANISH].

UNO, DOS, TRES.

TRES.

3?

A LITTLE RIPE MEXICAN AVOCADO.

THE TOWER--YOU LIKE BUILDING THINGS.

THIS LOOK LIKE A GOOD CONSTRUCTION?

YEAH.

WHAT DOES IT NEED?

SOME THINGS ON THE SIDE?

SOME POTATOES.

SAMI, THESE POTATOES ARE GONNA BE OUR NEW POTATOES WITH THE CHEESE.

TELL ME WHAT YOU THINK.

MMM.

IS IT SO GOOD WITH THE CHEESE?

YOU WANT TO COME SIT?

MMM.

MIRA.

THIS ONE IS WITH A LOT OF GARLIC.

OOEY.

DO YOU LIKE MESSY?

UM, IT DEPENDS HOW GOOD IT IS.

SO IF IT'S REALLY GOOD, YOU'LL TAKE THE MESSY?

THAT'S FINE.

YEAH.

MMM.

PARA TI.

SO GOOD.

SÍ.

BACON WITH THE SALMON IS REALLY GOOD.

[SPEAKS SPANISH] I MEAN, WHAT A VIEW, NO?

MM-HMM.

IT'S KIND OF MESSY, BUT-- NICE MESSY VIEW.

YEAH.

MMM.

[SPEAKS SPANISH] I LOVE EATING WITH MY HANDS.

ME TOO.

SHOULD WE SAVE SOME FOR PAPI?

NO.

MMM.

MM-HMM.

[SPEAKS SPANISH] THAT WAS GOOD.

OK, WHICH IS THE VERY BEST ONE?

THIS ONE.

AND ARE YOU KEEPING IT FOR YOU?

I GET THIS HALF.

HA HA HA HA HA.

MMM.

THIS IS SO SOFT.

YOU'VE HELPED ME NAIL SO MANY RECIPES, SAMI.

AND I LOVE EATING YOUR FAVORITES.

THANK YOU.

I LIKE MAKING MY FAVORITES, TOO.

HA HA HA HA HA HA.

CHEERS FOR YOUR FAVORITES, FOR YOUR SUPER-CRUMBLY FAVORITES.

PATI: FOR RECIPES AND INFORMATION, VISIT PATISMEXICANTABLE.COM OR GET SOCIAL ON TWITTER AND FACEBOOK @PATIJINICH.

MALE ANNOUNCER: "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY...

FEMALE ANNOUNCER: MEXICO CITY-- LIVE IT TO BELIEVE IT.

MALE ANNOUNCER: LA MORENA CHILIS AND SAUCES-- AUTHENTIC MEXICAN FLAVOR.

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

[HUMMING] [APPLAUSE] FEMALE ANNOUNCER: PREPARE THEM TO BE GREAT WHEN THEY GROW UP.

GOYA CHICK PEAS, PART OF A HEALTHY DIET.

MALE ANNOUNCER: 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.