PATI: OH, MEXICO.

YOU KNOW I LOVE YOU, RIGHT?

OF COURSE YOU DO.

I LOVE YOU FOR YOUR WARM PEOPLE, YOUR BEAUTIFUL TOWNS FULL OF LIFE, YOUR RICH HISTORY, YOUR VIBRANT COLORS, AND I KNOW I'VE TOLD YOU THIS A THOUSAND TIMES, BUT I REALLY LOVE YOU FOR YOUR FOOD, ESPECIALLY YOUR STREET FOOD.

I'M EXPLORING YOUR TREASURED CITY OF GUANAJUATO TO TRY THE BEST STREET FOODS IN ALL OF THE COUNTRY.

OH, YEAH.

[LAUGHS] AND BECAUSE STREET FOOD IS REALLY AN EXTENSION OF FOOD THAT STARTS IN THE HOME KITCHEN, I'LL BE COOKING MY MOST FAVORITE DISHES BACK IN MY OWN HOME.

A STAPLE IN GUANAJUATO FOR CENTURIES-- ENCHILADAS MINERAS.

FOR ANYBODY OUT THERE WHO SAYS THAT MEXICAN FOOD ISN'T HEALTHY, THINK TWICE.

THINK TWICE.

SUPER FUN AND SUPER MESSY, ESQUITES ARE FESTIVE AND SIMPLE.

AND THE CHILI PEQUIN IS MAKING ME SWEAT, BUT IT FEELS SO GOOD 'CAUSE IT'S SO TASTY.

AND ALAN JOINS ME IN THE KITCHEN TO FINISH IT OFF WITH SOMETHING SWEET-- CHURROS CON CAJETA.

MMM.

MMM.

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: SAN MIGUEL DE ALLENDE-- LIVE IT TO BELIEVE IT.

PATI: BEFORE WE START COOKING TODAY, DO YOU MIND IF I JUST REMINISCE A BIT?

DON'T YOU JUST WISH YOU COULD EXPERIENCE SOME MEALS A THOUSAND TIMES?

THAT'S HOW I FEEL ABOUT STREET FOOD AND NOT JUST SOME OF THE STREET FOOD I'VE HAD, BUT ALL OF THE STREET FOOD I'VE HAD.

I WANT TO EAT IT AGAIN AND AGAIN AND AGAIN AND AGAIN.

THERE WAS THAT GAZPACHO IN MORELIA AND ANDY'S TACOS AND WAIT.

THE CARMELLO BROTHERS CARNITAS.

I LOVE THOSE GUYS, AND THEIR CARNITAS--OH, MY GOSH.

AND THAT HOT DOG IN MORELIA-- ONE OF THE MOST MEMORABLE HOT DOGS OF MY LIFE.

SEE?

WHATEVER YOUR PRECONCEIVED NOTION OF STREET FOOD IS JUST THROW THAT OUT THE WINDOW.

IN MEXICO, STREET FOOD IS RICH, VIBRANT, THRIVING.

A CULTURE ALL TO ITSELF, REALLY.

FAST AND CONVENIENT FOR SURE, BUT FOOD ON THE STREETS IN MEXICO IS ALL HOMEMADE RIGHT FROM SCRATCH.

AND MOST FOOD STANDS ARE FAMILY-RUN, PASSED DOWN FROM GENERATION TO GENERATION, LIKE THE CARMELLO BROTHERS.

SO STREET FOOD IS AN EXTENSION OF FAMILY AND, REALLY, THEIR KITCHEN.

AND WHEN YOU THINK ABOUT IT, THAT'S WHAT ALL MEXICAN FOOD IS, SO LET'S COOK SOME STREET FOOD IN THE KITCHEN.

AMAZING.

OK. ONE MORE BITE.

MMM.

ONE OF MY FAVORITE STREET FOODS IS CHURROS.

AND YOU CAN EAT THEM COVERED WITH CINNAMON AND SUGAR, BUT ANOTHER GREAT WAY TO EAT THEM IS TO DIP THEM IN CAJETA.

I HAVE 8 CUPS OF GOAT'S MILK.

THAT'S WHAT DISTINGUISHES CAJETA FROM DULCE DE LECHE.

THE POT WAS READY FOR THE MILK.

AND MY BURNER IS SET TO MEDIUM-HIGH HEAT.

ADD A TABLESPOON OF VANILLA.

SMELLS INCREDIBLE.

THIS ONE IS FROM PAPANTLA WHERE VANILLA ORIGINATED.

WE MEXICANS ARE VERY PROUD ABOUT OUR CAJETA, WHICH IS MEXICO'S VERSION OF DULCE DE LECHE.

AND NOW I'M GOING TO ADD 2 1/2 CUPS OF DARK BROWN SUGAR OR YOU CAN ALSO USE PILONCILLO.

A LITTLE BIT OF BAKING SODA BECAUSE BAKING SODA WILL HELP WITH THE BROWN COLORING OF THE CAJETA, AND IT WILL ALSO PREVENT IT FROM HAVING LUMPS.

THIS POT I GOT IN THE TOWN OF CELAYA.

CELAYA IS KNOWN FOR BEING THE MAIN PRODUCERS OF CAJETA IN ALL OF MEXICO.

SO NOW IT'S COMING TO A SIMMER.

YOU CAN SEE IT STARTS BUBBLING.

BY THE TIME THE CAJETA IS READY, YOUR HOUSE WILL SMELL LIKE HEAVEN.

NOW I'M GOING TO SET MY CAJETA IN THE BACK.

I'M GONNA LET IT SIMMER FOR ABOUT AN HOUR AND A HALF.

STREET FOOD IN MEXICO IS BASICALLY FOOD THAT STARTS OFF IN A HOME KITCHEN, AND YOU CAN MAKE IT IN YOUR HOME, TOO.

SO RIGHT NOW, WE'RE MAKING ESQUITES, WHICH IS ONE OF THE MOST POPULAR WAYS OF EATING CORN.

VERY, VERY SIMPLE BUT INCREDIBLY TASTY.

I HAVE A LARGE CASSEROLE 'CAUSE I'M MAKING A LOT OF CORN.

I'M GOING TO ADD 2 TABLESPOONS OF BUTTER.

AND I'M GONNA ADD ABOUT A TABLESPOON OF OIL.

YOU CAN USE ANY KIND OF VEGETABLE OIL.

YOU CAN ALSO USE OLIVE OIL.

AND THEN I'M GOING TO QUICKLY CHOP A CHILI.

I'M GONNA GO WITH A JALAPEÑO.

AND THIS IS A GREAT WAY TO SEED YOUR CHILIS.

JUST CUT OFF THE SIDE, AND IT SMELLS SO FRESH.

IT LOOKS LIKE A LOT, BUT IT'S REALLY NOT 'CAUSE LOOK AT HOW MUCH CORN I'M GOING TO ADD.

[SIZZLING] AH, THE SMELL.

AND I HAVE THE CAJETA SIMMERING IN THE BACK.

AND THIS IS LIKE--HA HA HA.

I JUST WANT THE CHILIS TO SOFTEN A LITTLE.

NOW I'M GONNA ADD THE CORN, SO I HAVE 8 CUPS OF FRESH CORN.

YOU CAN ALSO USE THAWED FROZEN CORN.

AND I JUST WANT THE CORN TO COOK FOR A MINUTE OR TWO TO GET THAT TOASTY, SAUTÉED FLAVOR.

IT JUST ADDS ANOTHER LAYER OF FLAVOR.

AND NOW I'M GOING TO ADD 2 CUPS OF WATER.

LITTLE BIT OF SALT.

AND THE LAST THING THAT IS GOING TO MAKE IT SO VERY MEXICAN IS I'M GOING TO ADD 2 TABLESPOONS OF FRESH-CHOPPED EPAZOTE.

EPAZOTE IS ONE OF THE MOST UNIQUE-TASTING HERBS EVER.

IT HAS A VERY DEEP AND INTENSE, CLEAN TASTE.

LIKE, IT JUST CUTS THROUGH.

SO YOU WANT TO USE NOT THAT MUCH.

DON'T GO CRAZY.

I'M JUST ADDING 2 TABLESPOONS OF CHOPPED EPAZOTE.

I'M GONNA LET THIS COOK WITH THE LID ON FOR ABOUT 10 TO 12 MINUTES.

IT'S GONNA BE SO TASTY.

WHAT A VIEW, HUH?

I CAN OVERSEE THE ENTIRE CITY OF GUANAJUATO.

GUANAJUATO IS THE CRADLE OF MEXICO'S INDEPENDENCE.

IT HAS SO MUCH HISTORIC SIGNIFICANCE.

IT WAS FIRST ESTABLISHED AS A MINING TOWN-- SILVER AND GOLD.

AND THOSE RICHES MADE POSSIBLE ALL THIS AMAZING ARCHITECTURE.

AND WE HAVE ONE OF THE MOST IMPORTANT MEN IN MEXICO'S HISTORY RIGHT THERE IN THAT SCULPTURE.

THE PIPILA, WHO WAS A REALLY BRAVE YOUNG MAN WHO CARRIED A ROCK IN HIS BACK ALL THROUGH THAT HILL TO BREAK INTO THE ALHONDIGA DE GRANADITA, WHERE THE SPANISH RESISTANCE WAS, AND BECAUSE OF HIS BRAVERY, HE BROKE INTO A DOOR AND PAVED THE WAY FOR THE INDEPENDENT MOVEMENT TO BE SUCCESSFUL.

LOCATED IN NORTH CENTRAL MEXICO, GUANAJUATO IS BUILT IN A VALLEY WITH COLORFUL HOMES HANGING OFF THE HILLSIDES.

IT'S FULL OF PEDESTRIAN WALKWAYS, COOL PLAZAS AND TINY ALLEYS, THE MOST FAMOUS OF WHICH IS THE CALLEJON DEL BESO OR THE ALLEYWAY OF THE KISS.

THE STORY GOES THAT UP THERE LIVED A GIRL NAMED ANA, AND SHE FELL IN LOVE WITH A BOY WHO LIVED RIGHT THERE ON THE OTHER BALCONY, AND SO THEY MET THROUGH THE BALCONIES AND USED TO KISS EACH NIGHT, AND ANA'S FATHER FOUND OUT AND HE KILLED ANA, AND IT IS SAID THAT HER BLOOD FELL ON THAT THIRD STEP, AND THAT'S WHY COUPLES GO TO THAT THIRD STEP TO KISS.

AND IT'S LIKE A MEXICO'S ROMEO-AND-JULIET STORY.

ROMANCE MIGHT FEED THE HEART, BUT IT DOESN'T FILL THE BELLY.

AND I CAME TO GUANAJUATO TO EAT.

BIENVENIDOS A MERCADO HILDAGO.

THE HIDALGO MARKET WAS INAUGURATED IN 1910 BY PORFIRIO DIAZ.

HE COMMISSIONED THIS HUGE STRUCTURE SO THAT ALL THE STREET VENDORS COULD BE IN THIS ONE PLACE.

WHEN PEOPLE SAY THEY'RE GOING TO THE MARKET, THIS IS WHERE THEY COME.

THEY MAY COME FOR LUNCH, THEY MAY COME FOR BREAKFAST, AND THEY MAY COME TO SHOP.

SO THIS IS A CHARAMUSCA.

AND IT'S LIKE MEXICAN CANDY CANE, BUT THEY SHAPE THEM-- [SPEAKS SPANISH] [SPEAKS SPANISH] THEY'RE GETTING MARRIED.

[SPEAKS SPANISH] OH.

HA HA HA HA.

THIS IS GUAVA PASTE STUFFED WITH CAJETA.

[SPEAKS SPANISH] [SPEAKS SPANISH] SO MUCH FOR SHARING.

I WANT TO TAKE A BITE.

MMM.

REALLY GOOD.

'CAUSE IT'S FRUITY AND MILKY AT THE SAME TIME.

NOW, THAT WAS SWEET, BUT I NEED TO SHOW YOU A SAVORY SNACK THAT GUANAJUATO IS FAMOUS FOR.

[SPEAKS SPANISH] I'VE BEEN LOOKING FOR THE DORILOCOS.

IT'S A DRESSED-UP BAG OF CORN CHIPS TOPPED WITH A SECOND TYPE OF CORN CHIP.

THERE'S ALSO A SALAD OF JICAMA, CUCUMBER AND CARROTS, ALSO PICKLED PORK RIND... MMM.

2 TYPES OF SALSA... AND FINISHED WITH LIME JUICE, OF COURSE.

OOH.

QUE RICO.

IN MEXICO, DELICIOUS FOOD IS AROUND EVERY CORNER.

OH, YEAH.

[LAUGHS] WE ARE MAKING MINERS'-STYLE ENCHILADAS OR ENCHILADAS MINERAS, ONE OF GUANAJUATOS MOST POPULAR STREET FOODS.

SO THE FIRST THING I'M GOING TO DO IS TO MAKE A GUAJILLO CHILI SAUCE, AND YOU KNOW THESE GUYS.

THE CUTE GUAJILLO CHILIS.

REMOVE THE STEMS AND REMOVE THE SEEDS, AND THEY LOOK LIKE THIS.

VERY EASY TO DO.

THEY'RE VERY PLIABLE.

LOVELY SKIN.

SO I HAVE A HOT COMAL THAT'S SET OVER MEDIUM HEAT, AND ALL YOU'RE GOING TO DO IS TO LET THEM TOAST 15 SECONDS PER SIDE.

THE CHILE REACTS, STARTS TO TOAST ON THE OUTSIDE.

SEE?

AND THE SKIN BECOMES OPAQUE, AND YOU CAN START TO SMELL IT A LITTLE.

AND THEN YOU'RE GONNA LET THESE CHILIS REHYDRATE.

THESE CHILIS HAVE ALREADY BEEN REHYDRATED.

I COVER THE TOASTED GUAJILLOS WITH HOT WATER AND LET THEM SIMMER ON THE STOVE FOR ABOUT 15 MINUTES.

IN GOES THE CHILIS.

ENCHILADA TRANSLATES TO "SOMETHING DIPPED IN CHILI."

SO I HAVE 15 CHILIS, ONE AND HALF CUPS OF THE WATER, WHICH IS FULL OF COLOR AND FLAVOR.

YOU CAN SEE IT.

A GARLIC CLOVE.

A TEASPOON OF MEXICAN OREGANO AND SOME SALT.

AND THEN I'M GONNA PURÉE IT UNTIL COMPLETELY SMOOTH.

OK?

[SHUTS OFF BLENDER] AND THEN I'M GONNA GIVE IT ANOTHER STEP OF SEASONING BY COOKING IT DOWN A LITTLE, SO I'M ADDING SOME VEGETABLE OIL IN HERE, AND ONCE THE OIL IS HOT, I'M GOING TO ADD THE SALSA.

[SIZZLING] WE'RE GOING TO THICKEN AND SEASON THE SAUCE A LITTLE BIT MORE.

WE'RE GOING TO GIVE IT THAT EXTRA STEP OF FLAVOR.

ENCHILADAS MINERAS STARTED IN THE MINING TOWN OF GUANAJUATO IN MEXICO AND CAN BE TRACED TO A WOMAN WHO STARTED SELLING THEM ON A LITTLE STREET FOOD STAND RIGHT OUT OF HER HOUSE, JUST OUT FROM HER DOOR, AN EXTENSION OF HER OWN KITCHEN, INTO THE STREETS AND INTO THE WORLD.

NOW YOU'RE GONNA TRY THEM.

NOW I'M GOING TO MAKE THE TOPPING OF THESE ENCHILADA.

GONNA MAKE A LIGHT VINAIGRETTE THAT'S GONNA COAT MY VEGETABLES.

I HAVE 2 TABLESPOONS OLIVE OIL, 2 TABLESPOONS VEGETABLE OIL.

THE WHITE DISTILLED VINEGAR.

ADDING SOME SALT.

PEPPER.

A PINCH OF SUGAR JUST TO BRIGHTEN EVERYTHING UP.

I'M GONNA WHISK THAT SO THAT IT REALLY EMULSIFIES.

SO NOW WHAT I'M GOING TO DO IS I'M GOING TO ADD SOME DICED UP CARROTS THAT I COOKED FOR ABOUT 3 TO 4 MINUTES IN JUST SALTED WATER JUST UNTIL... COOKED.

STILL A LITTLE BIT CRUNCHY.

I DID THE SAME THING WITH THE POTATOES.

WE MEXICANS LIKE TO DRESS EVERYTHING UP.

THERE HAS TO BE A LITTLE BIT SAUCE.

EVERYTHING IS SABROSO, LIKE, SAUCY.

LETTUCE.

AND I'M GOING TO ADD SOME RADISHES.

AND I HAVE A THING FOR RADISHES.

I REALLY LOVE HOW PUNGENT AND INTENSE THEY ARE.

PEOPLE DON'T APPRECIATE RADISHES AS THEY SHOULD.

I THINK THEY'RE A BEAUTIFUL INGREDIENT.

LOOK AT HOW COLORFUL THIS IS.

FOR ANYBODY OUT THERE WHO SAYS THAT MEXICAN FOOD ISN'T HEALTHY, THINK TWICE.

THINK TWICE.

SO I'M MAKING THE FILLING FOR THE ENCHILADA, WHICH IS GOING TO BE JUST SALTY, TANGY, CRUMBLY QUESO FRESCO WITH A LITTLE BIT OF CHOPPED ONION.

VERY SIMPLE AND FRESH AND CREAMY MIX.

THERE'S THE FILLING.

AND I THINK THE SALSA IS READY.

AND, WOW, IS IT READY, AND IT SMELLS DEEP AND EARTHY, AND IT'S SO INTENSE IN COLOR.

AND THIS IS HOW IT GOES.

YOU HEAT THE CORN TORTILLAS IN AN ALREADY-HOT COMAL OR SKILLET AND TOAST A LITTLE.

THEY WILL BECOME VERY PLIABLE, AND THEY WILL BE ABLE TO WITHHOLD THE SAUCE BETTER.

SOAK THE TORTILLA IN THE SAUCE.

IT'S GONNA BE DRENCHED.

AND THEN THE FRESH, CRUMBLY, SALTY, TANGY QUESO FRESCO FILLING.

THEN I'M DOING THE OTHER ONE.

AND THE TORTILLA IS LOVING THIS.

THE CHEESE WITH THAT LITTLE BIT OF A CRUNCH FROM THE ONION WHICH IS LIKE NICE AND PUNGENT, AND IT JUST MAKES ALL THAT WAKE UP.

AND THEN CLOSE IT.

THIS IS AN INCREDIBLE DISH.

I MEAN, JUST THINK ABOUT EVERYTHING THAT WENT IN HERE.

PHENOMENAL.

THAT'S MINER-STYLE ENCHILADAS.

DEFINITELY A MUST TRY.

WHILE THE FOOD VENDORS IN THE HIDALGO MARKET ARE DELICIOUS, TO REALLY DISCOVER THE UNIQUE STREET FOOD OF GUANAJUATO, YOU'VE GOT TO HIT THE STREET.

ONE OF THE MOST POPULAR THINGS TO EAT HERE IN GUANAJUATO-- STREET FOOD OF THE BEST SORT ARE THE GUACAMAYAS.

[BOTH SPEAKING SPANISH] HE'S VERY FAMOUS.

THEY TOLD ME THAT HE MAKES THE BEST GUACAMAYAS, WHICH IS HIS SPECIAL TORTA.

[BOTH SPEAK SPANISH] PATI: SO THIS IS BOLILLO, MEXICAN BREAD.

NOW HE'S GONNA PUT AVOCADO.

OH, THAT'S A GENEROUS AMOUNT OF AVOCADO.

ESO.

OK, I COULD EAT IT RIGHT THERE.

CHICHARRON.

OK. MORE CHICHARRON.

[INDISTINCT CHATTER] OK. [SPEAKS SPANISH] MAS LIMON.

OF COURSE I CAN DO THIS.

[INDISTINCT CHATTER] OH, I CAN HEAR A CRUNCH.

I CAN HEAR A CRUNCH.

[CRUNCH] WHOA.

IT'S SPICY, BUT SPICY--DELICIOUS SPICY.

AND THE CHICHARRON IS AS CRISPY AS CAN BE, BUT THEN AFTER HE POURED THE SAUCE AND YOU ADD THE LIME JUICE, EVERYTHING STARTS TO TRANSFORM AND GET SOGGY, BUT SOGGY SO GOOD, AND YOU GET PIECES THAT ARE CRISPY AND PIECES THAT ARE SOGGY.

COME TO GUANAJUATO AND HAVE ONE.

I'M NOT SHARING MINE.

MY CAJETA, OR MEXICAN-STYLE DULCE DE LECHE, IS READY, AND I'M GONNA TELL YOU HOW I KNOW.

I'M GONNA TURN THE FLAME OFF.

COME PEEK IN HERE.

AS YOU CAN SEE WHEN I'M MOVING THE SPOON, IT'S LEAVING A TRAIL BEHIND IT, AND I CAN SEE THE BOTTOM OF THE POT.

IT'S VERY THICK AND CREAMY LIKE A CARAMEL, AND WHEN I RAISE UP THE SPOON, IT COATS THE BACK OF THE SPOON AND THE DROPS START GETTING VERY LAZY.

I SHOULD LET IT COOL, BUT I'M GONNA TASTE IT A LITTLE.

MMM.

THIS IS THE BEST WAY TO EAT IT.

I'M GONNA TRY MY ESQUITES BECAUSE THEY ARE READY.

SO YOU CAN SEE HOW THEY'VE COOKED, AND THEY HAVE THIS LIGHT, SEASONED BROTH WITH THE EPAZOTE AND A LITTLE BIT OF BUTTER.

AND THIS IS HOW YOU GET THEM ON THE STREETS, AND THEN YOU HAVE ALL THESE GARNISHES TO CHOOSE FROM.

YOU CAN ADD A LITTLE BIT OF MAYO.

AND THEN YOU CAN ADD A LITTLE BIT OF MEXICAN CREMA, WHICH OF COURSE I'M GOING TO ADD.

A LOT OF FRESH-SQUEEZED LIME JUICE.

AND THEN YOU HAVE THESE LITTLE, CUTE PEQUIN CHILIS OR CHILIS PEQUIN, AND THEY SELL THEM GROUND.

THEY'RE FEISTY, AND THEY'RE SMOKY.

AND YOU ADD JUST A LITTLE OR A LOT.

AND THE QUESO FRESCO.

MIX IT UP.

MMM.

THAT BROTH IS VERY LIGHTLY BUTTERED, AND THE EPAZOTE GIVES IT SUCH A DISTINCT TASTE, THEN YOU HAVE THE LITTLE CHUNKS OF THE QUESO FRESCO, AND THE CHILI PEQUIN IS MAKING ME SWEAT.

BUT IT FEELS SO GOOD 'CAUSE IT'S SO TASTY.

MMM.

WE'RE GOING TO MAKE SOME CHURROS AT HOME.

IT'S SO EASY TO MAKE THEM.

FIRST THING YOU'RE GONNA DO, PUT SOME SUGAR IN THIS BAKING DISH, OR YOU CAN USE A LARGE PLATE, AND A TABLESPOON OF CINNAMON.

GONNA MIX THAT UP.

AND THAT IS GOING TO BE THE COATING FOR WHEN THEY COME OUT OF THE OIL.

AND CHURRO BATTER.

SUPER EASY.

I HAVE A CUP OF WATER HERE.

I'M GONNA HEAT IT UP OVER MEDIUM HEAT.

I'M GOING TO ADD 2 TABLESPOONS OF VEGETABLE OIL.

SOME CINNAMON, JUST QUARTER TEASPOON.

AND I'M GOING TO ADD SOME SUGAR.

3/4 OF A CUP.

ONE TEASPOON VANILLA.

SO TASTY.

OK, IT'S STARTING TO SIMMER STRONGLY, SO I'M GOING TO JUST ADD THE FLOUR ALL AT ONCE.

ONE CUP.

TURN IT OFF AND THEN STIR THIS UP.

AND YOU JUST WANT TO GO QUICK BECAUSE IT STARTS ALL COMING TOGETHER, AND YOU WANT THERE TO BE NO LUMPS.

I NEED THE HELP OF MY SON ALAN.

ALAN.

iHOLA!

[BOTH SPEAK SPANISH] SÍ.

IS IT THIS ONE?

IT'S THAT ONE.

NICE.

[LAUGHS] SO--OK, SO THERE WE GO.

ALAN, YOU'RE GONNA HELP ME PUMP THEM OUT?

YEAH.

AM I DOING THIS RIGHT?

YEAH.

ALAN, SO WE'VE BEEN DOING STREET FOOD ALL DAY AND IT JUST MAKES ME THINK YOU KNOW HOW YOU ALWAYS TELL ME THAT YOU WANT ME TO HAVE A TACO STAND?

LET'S SEE IF IT'LL COME OUT.

YEAH, I THINK THAT'D BE A GREAT IDEA.

THINK IT'D BE REALLY POPULAR.

THAT'S GOOD.

YOU COULD HAVE...

DIFFERENT FOODS.

CHANGE IT UP EVERY DAY, MAYBE.

TACOS, ENCHILADAS, CHILAQUILES.

NO?

WOULD YOU HELP ME COOK, OR WOULD YOU HELP ME SERVE?

UH, I COULD DO ANYTHING, I GUESS.

YEAH?

YEAH.

YOU GUYS, IF HE'S SAYING IT TO YOU, THEN I'M GONNA MAKE HIM DO IT.

THE OIL STARTED AT 350 DEGREES, AND YOU WANT TO MAKE SURE YOU KEEP IT ABOVE 325.

IF WE WOULDN'T HAVE A THERMOMETER, WE WOULD TELL IF THE OIL WAS READY BY JUST ADDING, LIKE, A LITTLE BIT OF DOUGH.

JUST DROP IT IN THERE, AND IF YOU SEE BUBBLES ALL OVER, THEN THAT MEANS IT'S READY.

WHAT DO YOU THINK MAKES, LIKE, THE PERFECT CHURRO?

IT HAS TO BE CRISPY-BROWN, GOLDEN ON THE OUTSIDE, AND THEN ON THE INSIDE, LIKE, THICK AND DOUGHY ALMOST.

DOUGHY.

SO, YEAH, YOU GET THAT CONTRAST.

YEAH.

AND THEN DO YOU LIKE IT WITH SUGAR AND CINNAMON?

YEAH, LOTS OF SUGAR.

AND THEN YOU KNOW WHAT I MADE?

PEEK IN THERE.

OH, CAJETA.

HUH.

NICE.

LET ME TRY THIS.

[MOUTHS] MMM.

MMM.

THAT'S ACTUALLY SO GOOD.

I SAID YOU WERE TASTING.

IT'S GOOD?

MMM.

DO A HIGH-FIVE.

I GET HIGH-FIVES.

WHEN HE WAS LITTLE, I GET A HUG.

CAN I GET A HUG?

OK, LET'S SEE.

THESE ONES ARE READY.

SO YOU DRAIN THEM ON A PAPER TOWEL FOR A MOMENT, THEN ROLL THEM IN CINNAMON AND SUGAR.

OOH.

YOU GO FIRST.

I'M TRYING SO HARD TO WAIT.

SO CRUNCHY.

MMM.

MMM.

SO GOOD 'CAUSE IT'S KIND OF SALTY.

MM-HMM.

MIX WITH THE SWEET.

IT'S BECAUSE OF THE GOAT MILK.

STREET FOOD IS ALL ABOUT THE EXPERIENCE.

DID WE MAKE SOME GOOD STREET FOOD?

DELICIOUS.

I THINK WE SHOULD CHANGE THE IDEA FROM A TACO STAND TO A CHURRO STAND.

LET'S DO BOTH.

NO?

LET'S START WITH ONE.

BOTH.

BOTH.

START WITH BOTH.

THIS DOESN'T SEEM SO EASY TO GET CLOSE TO AND...

I CAN'T IMAGINE--YOU KNOW, IT'S HARD TO KISS SOMEBODY FROM HERE TO HERE.

MAYBE--HA HA HA HA.

MAYBE THEY HAD TO GET HERE.

THIS IS-THIS IS REALLY CLOSE.

THIS WOULD BE REALLY CLOSE.

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: SAN MIGUEL DE ALLENDE-- 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.