PATI: MERIDA IS A SPECIAL TOWN AND SUNDAY IS A SPECIAL TIME TO VISIT.

BOMBA.

[LAUGHS] PATI: THE PEOPLE...THE FOOD...

THE FAMILY.

THE CULTURE.

WHAT MAKES MERIDA EN DOMINGO SO SPECIAL?

I'M ABOUT TO FIND OUT.

MAN: ♪ 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...

THE MINISTRY OF AGRICULTURE, LIVESTOCK, RURAL DEVELOPMENT, FISHERIES, AND FOOD... MEXBEST... AND...

THE NATIONAL AGRICULTURAL COUNCIL.

WOMAN: FUD BRAND MEATS, WITH TRADITIONAL MEXICAN FLAVOR.

MAN: LA MORENA CHILES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

MAN: ALWAYS CONNECTED.

DISCONNECT... AND FEEL THE MOMENT.

YEAH!

[LAUGHING] POOLS OF CLEAR WATER...

UNEXPECTED TASTES... AND PLACES YOU'VE NEVER BEEN.

CANCUN.

LIVE IT TO BELIEVE IT.

PATI: MERIDA.

THE CAPITAL OF THE YUCATAN.

A BUSTLING METROPOLIS RICH WITH A UNIQUE AND COLORFUL CULTURE.

IT'S SUNDAY MORNING.

THE CITY'S STILL WAKING UP.

BUT TODAY IS THE DAY YOU WANT TO BE HERE.

IN MERIDA, SUNDAY IS SUCH A BIG DAY THAT THEY DO CALL IT MERIDA EN DOMINGO.

IF YOU'RE GONNA GO VISIT AND YOU TALK TO ANYBODY FROM THERE, THEY WILL SAY YOU HAVE TO GO SEE WHAT HAPPENS ON SUNDAY.

THAT'S HOW BIG SUNDAYS ARE.

AND ONE OF THE BUSIEST PLACES IN MERIDA ON SUNDAY IS THE LOCAL MARKET, SO, OF COURSE, THIS IS WHERE I'LL START.

WE'RE IN THE MERCADO LUCAS DE GALVEZ, WHICH IS THE BIGGEST MARKET IN MERIDA, AND YOU CAN FIND EVERYTHING YOU NEED.

I MEAN, FROM [SPEAKING SPANISH] AND THE POTS AND THE PANS AND THE STRAINERS AND YOUR MACHETES AND [SPEAKING SPANISH] TO ALL THE SPICES TO--HEY.

I NEED SOMETHING NEW FOR MY HAIR.

THIS MARKET HAS BEEN AROUND SINCE THE EARLY 1800S.

SO, A FEW CENTURIES FEEDING THE TOWN.

HERE THEY HAVE THE CHILES THAT ARE JUST FROM THIS REGION.

YOU CAN FIND THEM IN OTHER PLACES, BUT THEY'RE REALLY PREDOMINANT HERE.

SO, YOU HAVE THE SUPER-SPICY AND CUTE HABANERO PEPPERS.

THESE ARE SO INCREDIBLY FEARED.

[SPEAKING SPANISH] [SPEAKING SPANISH] CRAZY THING IS WHEN PEOPLE THINK ABOUT MEXICAN FOOD, THEY THINK, "OH, IT'S SPICY.

JUST JALAPENO."

BUT EVERY REGION YOU GO OF MEXICO, DO YOU SEE A JALAPENO HERE?

NO.

YUCATAN HAS ITS OWN UNIQUE INGREDIENTS BECAUSE IT IS JUST DIFFERENT FROM THE REST OF MEXICO.

GIGANTIC AVOCADOS!

IN TERMS OF ITS FLORA AND FAUNA AND ITS WEATHER AND ITS LOCATION, IT HAS A VERY DIFFERENT AND UNIQUE MIX OF INGREDIENTS.

BITTER ORANGE IS A REALLY UNIQUE ORANGE THAT DOESN'T EXIST IN THE REST OF THE COUNTRY.

IT HAS A VERY SOUR TASTE AND IT'S A BITTER ORANGE, AND HERE IT'S USED ON EVERYTHING FROM MAKING SALSAS TO MARINATING THE MEATS TO MAKING DRINKS.

LOOK AT HOW JUICY IT IS.

FRAGRANT AND AROMATIC AND...

THE TASTE IS JUST LIKE NO OTHER CITRUS THAT I KNOW OF.

ONE OF THE CRUCIAL ELEMENTS OF COCINA YUCATECA, OR YUCATAN-STYLE FOOD, ARE THE RECADOS, OR THE SEASONING TASTES, WHICH ARE SUCH A PILLAR OF THE YUCATECAN CUISINE.

AND THE WORD "RECADO" TRANSLATES TO "MESSAGE."

SO, EACH OF THESE DIFFERENT SEASONING TASTES CONVEYS A MESSAGE TO THE DISH.

SO, THIS IS A ACHIOTE PASTE, OR RECADO ROJO.

YOU GRAB A BAG, PUT YOUR HAND IN IT, AND JUST GRAB HOWEVER MUCH YOU WANT, AND THIS REALLY FEELS LIKE CLAY.

SEE?

[SPEAKING SPANISH] [SPEAKING SPANISH] [SPEAKING SPANISH] [SPEAKING SPANISH] WE ARE HERE AT THIS STAND CALLED TAQUERIA LA TIA.

THEY'RE SO FAMOUS FOR THEIR TORTAS.

IT'S A KIND OF A BAGUETTE BREAD, BUT IT'S THIN AND HE HAS LECHON AL HORNO, WHICH IS SUCKLING PIG THAT'S COOKED IN THE WOODEN OVEN.

[SPEAKING SPANISH] [SPEAKING SPANISH] IT COOKS FOR 6 HOURS.

[SPEAKING SPANISH] [SPEAKING SPANISH] ORANGE.

OTHER-- OTHER SPICES.

OH, OK. FAMILY SECRET.

BUT I'M GONNA TASTE IT AND I'M GONNA TELL YOU WHAT I THINK.

[SPEAKING SPANISH] SO, IT'S A THIN BAGUETTE.

SOFT.

HE ADDS THAT SUCKLING PIG THAT WILL MELT IN YOUR MOUTH THAT HE ROASTED IN THE OVEN FOR ABOUT 6 HOURS, HE SAID.

THEN HE ADDS SOME ONION AND TOMATO AND CILANTRO WITH BITTER ORANGE AND SALT AND THEN HE ADDED THE CHICHARRON.

THE FRIED PIG SKIN.

BUT THEN, BEFORE HE CLOSED IT, HE SOAKED THE BOTTOM OF THE BREAD IN THE FAT FROM THE SUCKLING PIG, AND IT MAKES A HUGE DIFFERENCE.

IT'S LIKE A VELVETY LAYER THAT'S JUST SITTING ON THE BREAD.

MM!

SO GOOD.

THE STAND IS CALLED LA TIA BECAUSE HIS MOM--HOLA, TIA!

[SPEAKING SPANISH] CAMERA.

LA TIA AND HER HUSBAND STARTED THIS BUSINESS.

[BOTH SPEAKING SPANISH] 46 YEARS AGO.

EVER SINCE, IT'S BEEN THRIVING.

THIS IS LIKE PERFECT FOOD FOR SUNDAY, BECAUSE PEOPLE HERE IN MERIDA GO OUT ON SATURDAY A LOT.

[SPEAKING SPANISH] [SPEAKING SPANISH] SABA--SATURDAYS AND SUNDAYS.

[SPEAKING SPANISH] [SPEAKING SPANISH] [LAUGHS] WE'RE IN PLAZA DE LA INDEPENDENCIA IN MERIDA, WHERE EVERY SUNDAY, THERE'S A VAQUERIA.

[SPEAKING SPANISH] [SPEAKING SPANISH] [TRADITIONAL MUSIC PLAYING] PATI: THE VAQUERIA IS A CELEBRATION THAT ORIGINATED ON THE HACIENDAS DURING THE COLONIAL PERIOD.

AFTER THE CATTLE WERE ROUNDED UP, THE FEASTS BEGAN, WITH MUSIC AND DANCE THAT DREW ON MAYA AND SPANISH STYLES.

THEY'RE REALLY NOT PUTTING ON A SHOW.

THEY'RE PRESERVING AND PASSING ON TRADITIONS, AND THEY'RE SHARING IT WITH A COMMUNITY.

VAQUERIAS HONOR THE PATRON SAINT OF A VILLAGE OR HACIENDA.

THEY LASTED 3 DAYS AND BROUGHT THE COMMUNITY TOGETHER, AND TO THIS DAY, THEY STILL DO.

ONE OF THE MOST FUN PARTS OF THE VAQUERIA?

THE BOMBAS.

BOMBA!

BOMBA.

A BOMBA IS A CONTEST BETWEEN TWO PEOPLE.

THEY HAVE TO COME UP WITH A RHYME THAT IS FUNNY, VERY SHARP, AND HAS TO HAVE SOME DOUBLE MEANING.

[SPEAKING SPANISH] [LAUGHTER] PATI: IT'S REALLY NICE TO SEE THESE TRADITIONS PRESERVED AND THE BOMBAS ARE REALLY UNIQUE TO YUCATAN.

MERIDA EN DOMINGO IS ALL ABOUT FAMILY, AND FAMILIES HERE ARE ALL ABOUT COMING TOGETHER AROUND FOOD.

I'M ON MY WAY TO HAVE SUNDAY DINNER WITH THE FAMILY OF MY GOOD FRIEND ROBERTO SOLIS.

BUT WAIT--YOU SHOULD NOTE THAT ROBERTO IS ONE OF THE MOST CELEBRATED CHEFS IN THE CITY.

HE'S KNOWN FOR PUSHING THE LIMITS OF YUCATECAN CUISINE IN A MODERN WAY.

I WAS DELIGHTED WHEN HE INVITED ME TO COME SPEND SUNDAY IN HIS PARENTS' HOUSE.

HELLO... ROBERTO.

HE OPENED THE DOOR AND I WAS IN THAT FAMILY.

THANK YOU SO MUCH FOR ALLOWING ME YOUR SON.

HA HA HA!

MY MOTHER, MY MOTHER, TOO?

I'M EXCITED.

WHAT A BEAUTIFUL KITCHEN!

THANK YOU.

PATI: ROBERTO WANTS TO SHARE SOME OF HIS SUNDAY RECIPES WITH ME.

BUT FIRST, HE WANTS TO SHOW ME SOMETHING THAT HAS ALREADY BEEN COOKING.

THIS IS ROAST BEEF.

MMM.

AND IT'S BEEN BASTED.

I KNOW WHICH PART I'M CALLING FOR ME.

[LAUGHS] OK, AND WHAT-- AND YOU'RE MAKING, WHAT IS IT CALLED?

JUST SOMETHING OCCURRED TO ME TODAY.

PATI: ROBERTO IS A CULINARY IMPROVISER.

TODAY, HE'S INVENTING A YUCATAN-STYLE BEAN DIP.

WE HAVE YOUR PUREE OF THIS.

OK.

THESE BEANS.

THE EEBES.

CAN I TASTE ONE LIKE-- YES, PLEASE.

TASTE A LITTLE LIKE BETWEEN AN EDAMAME AND A [INDISTINCT] MM-HMM.

YEAH.

PATI: WE'RE GOING TO PUREE THOSE BEANS WITH SOME ALMOND MILK, OLIVE OIL, AND SALT.

[WHIRRING] I REALLY RELATE TO ROBERTO IN THAT YOU CAN TELL THAT HE'S ALWAYS THINKING ABOUT WHICH DISH HE'S GOING TO EXPLORE NEXT.

ROBERTO: SUNDAY IS A GOOD DAY TO, JUST TO COOK AND EXPERIMENT.

AND EXPERIMENT THINGS.

PATI: ROBERTO SOLIS IS A CHEF THAT REALLY PRIDES IN DOING MODERN THINGS TO YUCATECAN FOOD AND, YOU KNOW, HE'S TRYING TO MAKE HOME-STYLE FOOD, BUT AT THE SAME TIME HE'S TRYING TO CONTINUE TO INNOVATE.

SO, THIS IS MASA?

MASA WITH CHAYA.

FRESH MASA WITH CHOPPED CHAYA.

YES.

OK.

SO, YOU WANT ME TO FRY THEM UNTIL THEY'RE NICE AND CRISP?

YES, PLEASE.

OK.

IT'S VERY HOT.

PATI: HE'S MIXING CORN MASA WITH CHAYA LEAVES, AND INSTEAD OF USING THEM TO MAKE TORTILLAS OR TAMALES, HE'S MAKING THESE TOTOPOS, OR CHIPS.

SO, ROBERTO, TELL ME, WHEN DID YOU FIND THAT YOU WANTED TO COOK?

UH, 27 YEARS OLD.

WHEN YOU WERE 27?

SO, YOU SWITCHED CAREERS LIKE ME.

I WASN'T VERY GOOD AT SCHOOL.

YOU WASN'T VERY GOOD IN SCHOOL?

HA HA!

[LAUGHS] PATI: SO SIMPLE BUT SO PRETTY.

[BOTH LAUGH] OH, SO CRISPY.

MM!

WHAT A GREAT IDEA.

HI.

PATI: ROBERTO IS NOT THE ONLY ONE WHO KNOWS HIS WAY AROUND THE KITCHEN.

HIS WIFE PAULA DOES A PRETTY GOOD JOB, TOO.

ONE OF HER SPECIALTIES IS A DISH OF CANNELLINI BEANS AND LONGGANISA.

[SIZZLING] IT'S KIND OF LIKE A YUCATECAN SAUSAGE.

RIGHT.

YOU KNOW.

[INDISTINCT] CHORIZO.

YES.

OH!

AND IT BREAKS INTO THE TINIEST OF CRUMBS.

[INDISTINCT] BREAK [INDISTINCT] AND IT HAS ACHIOTE IN IT AND A LOT OF SPICES.

MM.

READY?

I'M BURNING YOUR LONGGANISA.

NO, IT'S [INDISTINCT] HA HA!

YOU CAN PUT A LITTLE BIT OF THE CANNELLINI BEANS.

PATI: TO THAT, WE ADD RED ONION, CHARRED [INDISTINCT] PEPPER, CILANTRO, AND CHARRED TOMATO.

NOW, HOW WOULD YOU DESCRIBE ROBERTO'S [INDISTINCT]?

HE'S SUCH A CREATIVE PERSON.

HE'S ALWAYS THINKING OF THE NEXT DISH.

WE COULD BE SITTING WATCHING THE MOST BEAUTIFUL SUNSET AND HE WILL BE LIKE, "DON'T YOU THINK THAT THE COLORS OF THE SUN LOOK LIKE A TOMATO?"

[PATI LAUGHS] RIGHT HERE.

PATI: ROBERTO IS ONE OF THE MOST ACCLAIMED CHEFS OF THE CITY AND OF MEXICO, BUT SOON ENOUGH, HIS MOM AND HIS DAD COME IN AND THEY ALSO KNOW HOW TO COOK.

ROBERT: WOW, LOOK AT-- THAT'S PERFECT, HUH?

PATI: THAT IS PERFECT.

OH.

ROBERTO: HA HA HA!

THE VIEW FROM HERE IS SO PRETTY.

CUT [INDISTINCT] YEAH, YOU WANT TO CUT-- YOU KNOW WHAT?

I WANT TO TAKE A BITE OF THAT LITTLE CORNER.

THIS IS THE [INDISTINCT] OH, LOOK AT THIS!

MAN: THIS IS CRISPY PIG.

THE CRISPY PIECES.

MM.

MM.

SOME SALT.

PATI: AY, QUE RICO.

SOME SAUCE?

AH.

I CAN'T-- I CAN'T STOP, I CAN'T STOP.

IT MAY BE DIFFERENT FOR DIFFERENT FAMILIES IN DIFFERENT REGIONS OF MEXICO OR OUTSIDE OF MEXICO, BUT I DO FEEL LIKE WHENEVER I MEET A MEXICAN AND THEIR FAMILY, SUNDAY IS FAMILY DAY AND FAMILY DAY REVOLVES AROUND FOOD.

ALL: SALUT.

OH, AND THANK YOU SO MUCH FOR HAVING ME.

WITH YOUR FAMILY.

PAULA: THANK YOU FOR COMING.

THANK YOU.

SO, WHY THE FEAST?

IS THIS GONNA HAPPEN NEXT WEEK?

WOMAN: WELL, WE HOPE SO.

NEXT SUNDAY.

EVERY SUNDAY.

THEN I THINK I'M GONNA COME BACK NEXT SUNDAY.

WOMAN: EVERY SUNDAY.

DELICIOUS, [INDISTINCT].

DELICIOUS.

PATI: SUNDAYS IN MERIDA ARE SO MUCH FUN, AND SUNDAYS AT THE JINICH HOME ARE DELICIOUS.

AND I'M GOING TO MAKE PORK ENCHILADAS WITH A MOLE VERDE SAUCE.

AND I'M GOING TO MAKE THE RUB OR MARINADE THAT'S GONNA GO ON THAT PORK.

I HAVE SOME FRESH SAGE HERE, AND SAGE LOVES THE COMPANY OF PORK.

NOW I'M GONNA CHOP SOME GARLIC.

I THINK FOR MEXICANS, MAKING AN ENCHILADA IS THE MOST FESTIVE WAY TO HONOR A TORTILLA.

AND WE LOVE TO HAVE ENCHILADAS ON SUNDAY BECAUSE IT IS THE VERY FILLING, SATISFYING, SUPER TASTY, SAUCED-UP DISH THAT JUST HELPS US CLOSE THE WEEK WHEN I MAKE THEM ON SUNDAYS IN A REALLY FESTIVE WAY.

I'M GOING TO ADD ABOUT 4 TABLESPOONS OF OLIVE OIL.

1, 2, 3, 4.

THAT WAS A LONG 4.

AND THEN I'M GOING TO ADD ONE TEASPOON OF SALT.

FRESHLY GROUND PEPPER.

LOOKS YUMMY ALREADY.

OK, NOW I HAVE TWO POUNDS OF TENDERLOIN.

I LOVE THE TENDERLOIN BECAUSE IT'S FLAVORFUL, LEAN MEAT THAT COOKS VERY FAST.

SO, I'M MAKING A SLIT SO THAT THIS WET-RUB SALT CAN GO EVERYWHERE.

MM.

MM MM.

AND THEN YOU'RE GOING TO PUT ONE ON TOP OF THE OTHER LIKE THIS.

PRETTY?

NOW I'M GOING TO SHOW YOU HOW TO TIE THE PORK TENDERLOIN SO THAT IT COOKS REALLY WELL AND STAYS TOGETHER.

I'M JUST MAKING A LITTLE LOOP, AND THEN YOU'RE GONNA USE THIS LOOP TO HAVE THE TWINE GO THROUGH IT.

AND THEN YOU'RE GONNA PUT THESE AT THE END.

YOU CAN PULL IT TIGHT.

AND EVERY ONE INCH, YOU'RE GONNA HOLD WITH YOUR FINGER AND GO AROUND.

AND THEN YOU PULL THE TWINE TO THAT NEW CORNER.

WHEN YOU GET TO THE END, YOU GO TO THE OTHER SIDE... AND THEN YOU TIE IT.

NOW, ISN'T THIS PRETTY?

I FEEL LIKE A PROFESSIONAL BUTCHER HERE.

NOW I'M GOING TO ADD TWO TABLESPOONS OF OLIVE OIL IN HERE.

AND THEN YOU'RE JUST GONNA BROWN THE MEAT FOR ABOUT A MINUTE TO TWO PER SIDE.

[SIZZLING] MM-HMM.

THIS IS EXACTLY WHAT YOU WANT.

SO, WE ARE JUST SEARING THE OUTSIDE BUT NOT COOKING IT THOROUGHLY.

GONNA GIVE IT A LAST TURN.

I'M GOING TO POUR 3 CUPS OF WATER STRAIGHT INTO THE CASSEROLE.

THE MEAT IS BROWN AND CRISP ON THE OUTSIDE, BUT BY ADDING THE WATER, COVERING IT, AND PUTTING IT IN THE OVEN, THE MEAT IS GONNA FINISH COOKING IN A VERY MOIST AND TENDER WAY, AND THE WATER IS GOING TO TURN INTO A VERY TASTY PORK BROTH THAT IS GOING TO BE USED IN THE MOLE VERDE THAT I'M GOING TO MAKE FOR THE ENCHILADAS.

SO, THE SAUCE IS GONNA MARRY THE FILLING.

IT GOES INTO THE OVEN AT 375 DEGREES FOR 30 MINUTES.

SO, WE'RE GONNA MAKE THE MOLE VERDE SAUCE.

I HAVE A POUND OF GORGEOUS, SHINY TOMATILLOS.

I'M GONNA PUT THEM RIGHT IN THIS POT.

I'M GOING TO ADD TWO GARLIC CLOVES.

AND THEN I'M GOING TO ADD TWO SERRANO CHILES.

COVER WITH WATER AND SIMMER AT MEDIUM HEAT FOR ABOUT 8 TO 10 MINUTES UNTIL THEY'RE MUSHY.

NOW I'M GOING TO TOAST SOME PEPITAS.

YOU KNOW THE PEPITAS.

IF YOU DON'T KNOW THE PEPITAS, GET TO KNOW THEM.

THEY ARE DELIGHTFUL.

THEY ARE NUTTY, CRUNCHY, SO WHOLESOME, VERY NUTRITIOUS.

MM.

GREAT SNACK.

WHAT HAPPENS WHEN YOU USE THEM FOR A MOLE LIKE THIS IS THAT IT BECOMES LIKE A VELVETY BACKDROP TO THE SAUCE.

AND YOU KNOW WHEN THE PEPITAS ARE READY WHEN YOU START HEARING... [POPPING] THOSE POPPING SOUNDS.

I'M GOING TO ADD THE PEPITAS STRAIGHT INTO MY BLENDER BECAUSE THEY'RE GONNA GO IN THE SAUCE.

TO THAT, I ADD FRESH LETTUCE LEAVES, A CUP OF COARSELY-CHOPPED PARSLEY, AND A CUP AND A HALF OF CILANTRO.

AND I THINK THE PORK IS READY.

MM.

I'M GOING TO LEAVE MY MEAT HERE ON THE CUTTING BOARD TO REST.

BUT I'M GOING TO USE THIS SAGE AND GARLIC PORK BROTH TO PUREE MY MOLE VERDE SAUCE.

NOW THE TOMATILLOS SHOULD BE READY, AND NOW THE MUSHY TEST.

SUPER MUSHY.

SO, I'M GOING TO ADD ALL OF THE TOMATILLOS.

THEN I'M ADDING THE TWO GARLIC CLOVES, THE SERRANO CHILE, SALT, AND A HALF A CUP OF CHOPPED ONION.

[WHIRRING] NOW I'M GOING TO ADD A TABLESPOON OR SO OF OIL BECAUSE I WANT TO SEASON MY MOLE VERDE.

IT SMELLS INCREDIBLE IN HERE.

IT SMELLS GREEN AND FRESH AND RICH AND BOUNTIFUL.

THAT'S WHAT IT SMELLS LIKE.

OK, NOW I'M GOING TO PARTIALLY COVER, AND I'M GONNA COOK THESE FOR 7 TO 8 MINUTES.

AND THEN I'M GONNA DO MY GARNISH, AND MY GARNISH IS GOING TO BE A RADISH PICKLE.

IT'S A CRUNCHY RADISH PICKLE.

SO, I HAVE LIKE 10 RADISHES THAT I CUT INTO... MM, LITTLE STICKS.

NOW I'M GOING TO ADD FRESHLY-SQUEEZED LIME JUICE AND SALT AND OLIVE OIL.

THEY'RE GOING TO LIGHTLY PICKLE, AND THEY'RE GOING TO BE DELIGHTFUL.

VERY SIMPLE, AND YOU'RE GONNA SEE HOW GORGEOUS IT IS GOING TO LOOK ON TOP OF THE ENCHILADAS WITH MOLE VERDE, AND IT'S ALSO GOING TO BE A VERY FRESH CONTRAST TO THE HOT ENCHILADAS.

NOT HOT AS IN SPICY, HOT AS IN HOT TEMPERATURE.

MY PORK HAS HAD A CHANCE TO SIT AND REST, SO, NOW I'M GOING TO DICE IT IN SMALL BITES.

SEE HOW PRETTY?

BOY: HI, MA.

HI, MI AMOR.

[SPEAKING SPANISH] I'M MAKING THE PORK ENCHILADAS.

YEAH, PEEK IN THERE.

OH, YEAH.

HA!

I NEED YOUR HELP IN PREPPING THE TORTILLAS.

WE'RE GONNA FRY THOSE TORTILLAS FOR A FEW SECONDS ON EACH SIDE.

I'M A PROUD MAMA.

NEXT, THE TORTILLAS GET COATED IN THE MOLE VERDE.

[SPEAKING SPANISH] PERFECT.

FILL THE TORTILLAS WITH THAT TASTY PORK TENDERLOIN AND FOLD THEM OVER.

OK, SO, YOU CONTINUE AND I CONTINUE.

THIS IS MY FAVORITE WAY TO SPEND SUNDAY AFTERNOONS-- COOKING AND EATING WITH FAMILY.

POUR AS MUCH MOLE SAUCE AS YOU WOULD WANT ON THE ENCHILADA.

I LOVE IT WITH A LOT, SO, GO FOR IT.

MM MM MM MM.

SO, NOW I'M GONNA TOP THEM WITH THE RADISH PICKLE.

RUN AND GET [INDISTINCT] AND TUS HERMANOS AND I'LL FINISH PLATING.

OK. SAMI HELPED ME ASSEMBLE THE PORK TENDERLOIN ENCHILADAS WITH MOLE VERDE.

[SPEAKING SPANISH] [SPEAKING SPANISH] YEAH.

[SPEAKING SPANISH] READY?

PATI: ROBERTO.

HA HA!

BOY: THE ENCHILADAS ARE REALLY GOOD.

BOY 2: NORMALLY, IT'S LIKE ALL SAUCE.

PATI: HA HA!

YEAH, YOU GUYS HAVE TO STOP ME FROM ADDING MORE SAUCE INTO THE ENCHILADAS.

WHAT'S YOUR FAVORITE DAY OF THE WEEK?

MM, TUESDAY.

SATURDAY.

SATURDAY.

WHY TUESDAY?

I DON'T HAVE THAT MUCH HOMEWORK.

I LIKE SATURDAYS THE BEST BECAUSE I GET TO BEAT UP ON ALL 3 OF THEM IN SQUASH.

SO, THIS IS OUR SUNDAYS HERE, WHICH I LOVE, AND I'M REMEMBERING THE SUNDAY THAT I SPENT IN MERIDA.

THEY HAVE SO MUCH GOING ON.

BUT I THINK THE MOST IMPORTANT THING ABOUT SUNDAYS IN MERIDA WAS THAT EVERYBODY SPENDS THEIR SUNDAYS WITH THEIR FAMILY, WHICH WE DO, TOO.

BUT INSTEAD OF DOING IT ALL IN SPANISH, WE DO IT IN SPANGLISH.

PATI: FOR RECIPES AND INFORMATION FROM THIS EPISODE AND MORE, VISIT PATIJINICH.COM, AND CONNECT.

FIND ME ON FACEBOOK, TWITTER, INSTAGRAM, AND PINTEREST AS PATI JINICH.

ANNOUNCER: "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY... WOMAN: A PLACE THAT'S A FEW HOURS AWAY.

A PLACE THAT MOVES AT A DIFFERENT PACE.

A PLACE THAT TRAVELS BACK IN TIME.

A PLACE THAT IS CAMPECHE.

CAMPECHE.

LIVE IT TO BELIEVE IT.

MAN: LA MORENA CHILES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

WOMAN: INTRODUCING FUD CAMPIRANO MEXICAN CHEESES WITH RESEALABLE PACKAGING.

MAN: 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.