PATI: ON THIS EPISODE OF "PATI'S MEXICAN TABLE," IT'S TACO NIGHT WITH MY 3 FAVORITE BOYS.

MORE.

[SPEAKS SPANISH] WE'RE IN PICTURESQUE SAN MIGUEL DE ALLENDE ON A FAMILY VACATION, AND WE'RE BRINGING THIS WEEKLY TRADITION TO THIS GORGEOUS HOUSE THAT WE RENTED HERE IN SAN MIGUEL.

SON: I'M GETTING FULL.

YOU'RE GETTING FULL?

YEAH?

PATI: I'LL BE MAKING FRESH CORN TORTILLAS FROM SCRATCH, THOSE LEGENDARY BASKET TACOS, AND TACOS AL PASTOR.

PLUS, I'LL BE STOPPING BY ONE OF THE TASTIEST TACO STANDS HERE IN SAN MIGUEL.

TELL ME YOUR SECRET FOR MARINATING THE MEAT.

NO.

PATI: AND LATER... SALUD.

A SPECIAL GUEST SHOWS ME THE BEST TACO HE'S EVER HAD.

YOU NEVER HAD IT SO GOOD.

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: GUANAJUATO-- LIVE IT TO BELIEVE IT.

PATI: IN MEXICO, WE GROW UP SURROUNDED BY SO MANY DELICIOUS FOODS.

FOR MEXICANS, FOOD IS IN OUR SOULS.

IT'S CONNECTED TO THE VERY FIBER OF OUR BEING.

BUT PERHAPS NO FOOD IS MORE CELEBRATED IN MEXICO THAN...THE TACO.

TORTILLAS WRAPPED AROUND ANY NUMBER OF FILLINGS LIKE MEATS, CHEESES AND CHILIS.

THE VARIETIES ARE ENDLESS.

SO SIMPLE YET SO DELICIOUS.

MMM.

IN MY FAMILY, WE CELEBRATE IT WEEKLY.

TONIGHT IS THAT CELEBRATION.

TONIGHT IS TACO NIGHT.

AND I'M GONNA START WITH THE ADOBO MARINADE FOR TACOS AL PASTOR.

AT A TACO STAND, TACOS AL PASTOR ARE SEASONED MEATS STACKED HIGH ON A VERTICAL ROTISSERIE.

YOU PROBABLY DON'T HAVE A VERTICAL ROTISSERIE, BUT DON'T WORRY.

I'M GOING TO SHOW YOU AN EASY WAY TO MAKE TACOS AL PASTOR RIGHT IN YOUR OWN KITCHEN.

I'M MAKING A MARINADE, AND THIS IS AN ACHIOTE-BASE ADOBO.

IT HAS ANNATTO SEEDS, OREGANO, CUMIN, CINNAMON, CLOVES.

SO I'M GONNA ADD ABOUT 2 TABLESPOONS OF THE ACHIOTE BASE.

IT IS SO RICH IN FLAVOR.

IT IS NOT SPICY AT ALL, NOT ONE BIT.

AND IT HAS THAT TASTE WHICH IS VERY SIMILAR TO SAFFRON.

AND I'M GONNA ADD 1/3 OF A CUP OF LIME JUICE.

AND 1/3 OF A CUP OF FRESH-SQUEEZED ORANGE JUICE AND 1/3 OF A CUP OF WHITE DISTILLED VINEGAR.

NOW, IF I HAD BITTER ORANGES, I WOULD DO JUST ONE CUP OF BITTER ORANGE.

BUT IT IS VERY HARD TO FIND BITTER ORANGES, SO THIS IS AN INCREDIBLE SUBSTITUTE 'CAUSE THE BITTER ORANGES ARE VERY ACIDIC.

THEN I'M GONNA ADD A TEASPOON OF SALT.

ONE TEASPOON GROUND BLACK PEPPER.

A TEASPOON OF BROWN SUGAR.

A TEASPOON OF ALL SPICE.

A TEASPOON OF MEXICAN OREGANO.

AND CINNAMON AND CUMIN-- 1/2 A TEASPOON EACH.

THIS LOOKS LIKE A LOT OF INGREDIENTS IN HERE.

BUT I'M NOT DONE YET.

I'M GONNA ADD ONE MORE THING.

GONNA ADD GUAJILLO CHILIS.

THESE BEAUTIFUL INGREDIENTS GONNA ADD SO MUCH FLAVOR AND MORE COLOR, BUT IN ORDER TO USE THEM IN THE MARINADE, I'M GOING TO QUICKLY TOAST THEM.

I HAVE MY COMAL THAT I GOT HERE IN THE MARKET IN SAN MIGUEL ALREADY HEATED AT A MEDIUM HEAT, AND I'M GONNA PUT THE CHILIS THERE JUST FOR 15 TO 20 SECONDS.

AND COME CLOSE.

YOU'RE GONNA SEE HOW THEY TRANSFORM.

THEY START REACTING WITH THE HEAT.

I CAN SMELL THEM BECOMING MORE FRAGRANT.

IT'S GETTING REALLY INTENSE.

AND YOU CAN SEE HOW THE COLOR CHANGES, AND THEIR SKIN CRISPS UP.

CAN YOU SEE?

DRY CHILIS-- THEY'RE GETTING HOT-- REALLY KEEP IN YOUR PANTRY FOREVER.

LIKE, NOT KIDDING.

FOREVER.

AS LONG AS THEY'RE IN A PLACE THAT'S NOT VERY HUMID OR HOT IN A BAG, BUT THEN THEY WILL LAST FOR YEARS, AND YOU CAN USE THEM FOR SO MANY THINGS.

SO NOW I PUT THEM IN A SAUCE PAN.

I'M COVERING THEM WITH JUST ENOUGH WATER, AND THEN I'M GONNA BRING THEM TO A SIMMER FOR ABOUT 12 TO 15 MINUTES.

WE JUST WANT TO SEE THEM COME BACK TO LIFE AND PLUMP UP AND REHYDRATE, AND THEN I'M GONNA ADD THEM TO THAT ACHIOTE/ADOBO MARINADE.

NOW, WE CAN'T HAVE TACO NIGHT WITHOUT TORTILLAS, RIGHT?

I WANT TO SHOW YOU HOW EASY IT IS TO MAKE YOUR OWN CORN TORTILLAS.

NOW, THERE ARE A FEW SECRETS.

TO MAKE YOUR TORTILLAS FLUFF, YOU HAVE TO USE WARM OR HOT WATER.

SO, TO 2 CUPS OF CORN FLOUR, I'M ADDING 1 1/2 CUPS OF WARM WATER.

THIS IS REALLY FUN.

YOU CAN GET REALLY MESSY.

THE BOYS LOVE PLAYING WITH DOUGH AND WITH MASA.

NOW YOU CAN SEE IT'S GETTING TO BE SO SOFT AND MALLEABLE.

GONNA ADD A PINCH OF SALT.

OK, THE MASA IS READY, SO THAT WAS THE FIRST TRICK, AND THEN YOU GET YOUR TORTILLA PRESS.

ANOTHER TIP OR TRICK IS THAT YOU NEED VERY THIN PLASTIC.

IF YOU DON'T HAVE A TORTILLA PRESS, GO FIND A TORTILLA PRESS.

OK, IF YOU DON'T WANT TO GET ONE, YOU CAN USE A ROLLING PIN IN BETWEEN PLASTIC, BUT THE TORTILLA PRESS IS REALLY SO MUCH FUN, AND THEY'RE REALLY, REALLY CHEAP, TOO.

SO, YOU'RE GONNA ADD A LITTLE BIT OF WATER TO THE BASE OF THE TORTILLA PRESS UNDER THE PLASTIC SO THAT THE PLASTIC STICKS.

SAME THING ON TOP.

AND THEN I'M GONNA MAKE A BALL OF AROUND ONE INCH.

FLATTEN IT A LITTLE.

YOU PRAY TO WHICHEVER SAINT YOU LIKE THE MOST FOR THE TORTILLA TO NOT BREAK WHEN IT LAYS ON THE COMAL, SO YOU HAVE TO DO THIS GENTLY, SOFTLY.

AND YOU LAY IT DOWN, AND, YAY, IT DIDN'T BREAK.

THIS COMAL HAS TO BE HEATED 10 MINUTES BEFORE YOU'RE GONNA START MAKING THE TORTILLAS, BUT AT MEDIUM HEAT.

NOT HIGH HEAT, OR IT'S GONNA BURN THE TORTILLA.

WHEN YOU START SEEING VERY, VERY LIGHT BUBBLES POP UP ON THE SURFACE, AND ALSO, THE EDGES START TO COME UP, THAT MEANS THAT YOU'VE CREATED A CRUST IN THE BOTTOM.

WHEN YOU MAKE TORTILLAS, YOU DON'T ONLY FLIP ONCE, OR THEY WON'T FLUFF.

YOU HAVE TO FLIP THEM TWICE.

SO THE FIRST TIME, IT WAS 30 SECONDS THAT YOU WAITED.

FOR THE SECOND FLIP, YOU WAIT, LIKE, A MINUTE.

BUT YOU HAVE TO MESS UP FEW TORTILLAS, BUT ONCE YOU NAIL IT DOWN, YOU GOT IT.

NOBODY CAN TAKE THAT WAY FROM YOU.

SAYS ME, PRAYING FOR THESE TO FLUFF.

OK, SO I'M GONNA FLIP IT AGAIN.

YES, AND NOW I'M GONNA WHAT YOU CALL IN MEXICO TEASE IT, WHICH MEANS... YOU PRESS LIKE THIS... FOR IT TO FLUFF.

YOU CAN SEE IT FLUFF A LITTLE.

OK, THIS IS PERFECT.

SPRINKLE A LITTLE SALT.

AND THIS IS WHAT WE IN MEXICO CALL A TAQUITO DE NADA, A NOTHING TACO, AND IT IS ONE OF THE BEST TACOS EVER.

MMM.

SEE HOW SOFT IT IS?

MMM.

FEW THINGS COMPARE, REALLY.

THE GUAJILLO CHILIS ARE READY, SO LET'S ADD THEM TO OUR MARINADE.

I'M GONNA SHOW YOU HOW PLUMPED UP THESE CHILIS ARE.

SEE?

THEY'RE JUST SO MEATY AND RICH.

SO PLUMPY.

SO I HAD 3 GUAJILLOS.

AND THEN I'M GONNA ADD, LIKE, A HALF A CUP OF THAT COOKING LIQUID IN HERE.

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

MMM.

THE SMELL-- IT IS INCREDIBLE.

AND THE COLOR.

LOOK AT THE COLOR.

I CANNOT BEGIN TO DESCRIBE THE TASTE OF THIS MARINADE.

IT IS RICH AND EXCITING, AND I'M GONNA SAVE THIS BECAUSE I'M GONNA USE IT TO BRUSH ON SOME PINEAPPLE SLICES THAT WE'RE GONNA EAT ALONG WITH THE TACOS AL PASTOR.

AND THE REST OF THE MARINADE, I'M GONNA POUR ON TOP OF THIS PORK.

I'M USING THINLY SLICED PORK SHOULDER.

YOU CAN SEE THE COLOR.

IT'S JUST FULL OF LIFE.

IT IS JUST AN INCREDIBLE TASTE.

AND THE MORE YOU MARINADE IT, THE BETTER.

IF YOU CAN LEAVE IT FOR AT LEAST 2 HOURS, THE MEAT WILL BE VERY HAPPY.

BUT IF YOU CAN LEAVE IT FOR ABOUT 24 HOURS, EVEN BETTER.

NOW I'M GONNA PUT THIS IN THE REFRIGERATOR FOR ABOUT 3 HOURS.

FOR THE BEST TACOS IN SAN MIGUEL, YOU HAVE TO WAIT UNTIL THE SUN GOES DOWN.

WHEN THE LIGHTS COME ON, THE TACO CARTS COME OUT AND FILL THE STREET CORNERS WITH MOUTH-WATERING AROMAS OF EVERY KIND OF TACO IMAGINABLE.

ANDY IS ONE OF SAN MIGUEL'S BIGGEST CHARACTERS.

FOR OVER 20 YEARS, HE'S DEVELOPED A DAZZLING ARRAY OF SPEED AND SKILL THAT ARE ALMOST AS IMPRESSIVE AS THE TASTE OF HIS SAVORY STREET MEATS.

iHOLA, ANDY!

iHOLA, PATI!

PATI: I WANTED TO GET BEHIND THE COUNTER AND SEE IF ANDY WOULD GIVE UP SOME OF HIS SECRETS.

YOU HAVE AL PASTOR TACOS.

YEAH, YEAH.

TELL ME YOUR SECRET FOR MARINATING THE MEAT.

NO.

[LAUGHTER] [SPEAKS SPANISH] ONE ORANGE.

ORANGE... ACEITE... OIL... BISTEC DE PUERCO... PORK CUTLET... Y ONION.

ONION.

OH, SO IN BETWEEN THE LAYERS OF MEAT, YOU HAVE ONION?

YEAH, YEAH.

SO, FLOUR OR CORN TORTILLA?

FOR ME, FLOUR WITH CHEESE Y PORK.

[SPEAKS SPANISH] YEAH, YEAH.

OK. GIVE ME ONE A LA GRINGA AND ONE NORMA.

OKEY-DOKEY.

I LIKE THEM SUPER CRISPY.

PATI: ONE TACO AL PASTOR READY TO BE SPICED.

CHIPOTLE... Y CHIMICHURRI.

SO YOU PUT BOTH OF THEM.

WO, HO, IT'S HOT, IT'S HOT.

[COUGHS] IS THE CHIMICHURRI SPICY?

YEAH.

YEAH?

YEAH.

MMM.

I LIKE IT.

IS SPECIAL.

MMM.

PATI: AT ANDY'S STAND, THE GRINGA IS ONE OF HIS MOST POPULAR.

IT'S JUST A FLOUR TORTILLA AND WHITE CHEESE WRAPPED WITH THE PASTOR MEAT.

GRINGA.

BEEF, ONION, LIME.

YOU PUT THE ONIONS IN HERE?

YEAH.

OK, LET'S PUT THE ONIONS IN HERE.

OH, MY GOD.

LET ME GIVE THIS A BITE, AND THEN YOU CAN... CHUM-CHUM.

MMM.

MMM.

ANDY...

VERY GOOD?

IT'S GORGEOUS.

HA HA HA HA.

I LOVE THE GRINGA.

OH, HA HA HA HA.

THIS TACO KEEPS ON GETTING BETTER AS I EAT IT.

[SPEAKS SPANISH] [LAUGHS] GRACIAS, ANDY.

THANK YOU VERY MUCH.

[SPEAKS SPANISH] BYE.

BYE.

HA HA HA.

[SPEAKS SPANISH] YAH.

BYE.

PATI: HERE'S A QUICK RECIPE THAT WILL MAKE ANY TACO SO MUCH MORE FLAVORFUL.

IT HAS TOMATILLOS.

I GOT THESE FROM THE MARKET HERE IN SAN MIGUEL.

AND NOT ONLY CAN YOU FIND THE NORMAL GREEN ONES, LOVELY DRY HUSKS, WHICH IS WHAT YOU WANT.

PERFECT-- BUT YOU CAN ALSO FIND THE PURPLE-Y ONES, WHICH ARE SUCH A DELICACY.

THEY HAVE SUCH AN INCREDIBLE TASTE, SO THEY'RE TART, JUST LIKE THE GREEN ONES, BUT A LITTLE BIT MORE PUNCHY.

SO, WHAT I DID IS I PUT A POUND OF TOMATILLOS IN HERE WITH ONE CHILI DE ARBOL.

YOU CAN ADD 2 IF YOU WANT TO GET SPICY.

AND THEN I ADDED 2 GARLIC CLOVES AND JUST COOKED THESE UNTIL THE TOMATILLOS WERE AS THEY SHOULD BE, WHICH IS COMPLETELY MUSHY, BUT BEFORE THEY BREAK.

SALT... SPRING ONION... A LITTLE BIT OF CILANTRO...

STEMS AND ALL 'CAUSE THE STEMS HAVE SO MUCH FLAVOR, AND THEN I'M JUST GONNA PURÉE UNTIL SMOOTH.

I KNOW HOW THIS IS GONNA SMELL 'CAUSE IT'S SO FAMILIAR TO ME.

MM.

WE MAKE GREEN SALSA IN MY HOUSE MAYBE 5 TIMES A WEEK.

MMM.

SO GOOD.

AND THIS IS GONNA BE GREAT WITH THE TACOS AL PASTOR AND ALSO WITH THE BASKET TACOS, THE SWEATY TACOS.

SO I HAVE THE MEAT THAT'S BEEN MARINATING, BUT I ALSO HAVE SOME PINEAPPLES.

SO I'M GONNA SEAR THE PINEAPPLE WITH THE MARINADE I RESERVED FROM EARLIER.

AND THE COMBINATION OF THE TART AND SWEET PINEAPPLE WITH THIS SEASONING IS INCREDIBLE.

AND I'M GONNA PUT SOME OIL HERE WHERE THE MEAT IS GONNA COOK.

AND A LITTLE BIT OF SALT, THE PINEAPPLE.

AS MANY AS WE CAN FIT.

SO, THE PINEAPPLE'S GONNA GRILL THERE FOR A COUPLE OF MINUTES.

AND NOW I'M GONNA ADD THE MEAT THAT HAS BEEN MARINATING FOR A COUPLE OF HOURS IN THE REFRIGERATOR.

GONNA JUMP BECAUSE IT HAS THE ADOBO.

AS MANY AS WILL FIT WITHOUT OVERCROWDING THE PAN.

AFTER A MINUTE, CHECK TO SEE HOW THE PINEAPPLE'S DOING.

YEAH, THAT'S WHERE WE WANT IT.

AND THEN I'M GONNA FLIP THE MEAT, TOO.

[SIZZLING] 2, 3 MINUTES PER SIDE UNTIL IT'S BROWN ON ONE SIDE, THEN ON THE OTHER.

THEN I'M GONNA LET IT COOK FOR A MINUTE OR TWO.

PINEAPPLE'S READY.

MM.

OK, SO MEAT IS READY.

IF YOU DIDN'T THINK YOU COULD HAVE TACOS AL PASTOR IN YOUR HOUSE, YES, YOU CAN.

SO WE'RE TALKING ABOUT TACOS, AND I'M HERE IN MEXICO CITY WITH SOMEONE WHO WANTS TO SHOW ME THE BEST TACO THAT HE'S EVER HAD.

[INDISTINCT], WHAT A SURPRISE.

WHY IS THIS THE BEST TACO?

YOU NEVER HAD IT SO GOOD.

PATI: MY DAD HAS BEEN TELLING ME ABOUT EL VILLAMELON FOR YEARS.

AND THIS IS HIS FAVORITE TACO OF ALL TIME.

AND I WANT TO KNOW, PA, WHY DOES IT DRIVE YOU SO CRAZY?

I DON'T KNOW WHAT IT HAS, BUT IT DRIVES ME CRAZY.

THIS A CAMPECHANO.

PATI: CAMPECHANO IN SPANISH MEANS A COMBINATION OF THINGS.

IT'S A MIXTURE.

IT'S CALLED THREE IN ONE.

IT HAS LONGANIZA, WHICH IS A KIND OF CHORIZO.

CECINA...

WHICH IS A SALTED, DRIED, CURED MEAT.

AND CHICHARRON.

THE SKIN OF THE PORK.

IT'S FRIED PIG SKIN.

OH, THAT'S GONNA BE A GOOD TACO.

YOU PUT SAUCE... AND A LITTLE BIT OF LIME JUICE.

SALUD.

MMM.

PATI: WHEN IT COMES TO TACOS, MY DAD AND I AGREE.

YOU HAVE TO HAVE A WARM CORN TORTILLA, A GOOD FILLING, BUT THEN YOU HAVE TO ADD THE SALSA, ADD A LITTLE LIME JUICE.

VERY GOOD COMPANY MAKES THE TACO EVEN BETTER.

FIRST, YOU HAVE TO BE HUNGRY.

I'M SORRY.

HA HA HA.

IT IS PERFECT TO HAVE TACO NIGHT INSIDE TODAY 'CAUSE IT IS CRAZY OUTSIDE.

IT'S POURING DOWN RAIN.

SO NOW IS A PERFECT TIME TO MAKE OUR TOASTY BASKET TACOS.

WE HAVE THE CORN TORTILLAS HERE, AND I'M GOING TO PASS THEM THROUGH HOT OIL.

AND I'VE SEASONED THE OIL WITH A SLICE OF ONION AND ONE GARLIC CLOVE OVER LOW HEAT.

YOU COUNT 1, 2, 3.

AND 1, 2, 3.

AND YOU SEE HOW IT STARTS TO POP?

AND THEN YOU TAKE IT OUT.

EACH ONE OF MY BOYS LOVES TACOS IN A VERY DIFFERENT WAY.

SAMI, MY MIDDLE ONE, LOVES THE TACOS JUST WITH HOT CORN TORTILLAS AND QUESO FRESCO, OR REQUESÓN, LIKE WE'RE GONNA USE, AND THAT'S HOW HE LIKES HIS TACOS.

ALAN USUALLY LIKES SOME MEAT IN THEM AND MAYBE A LITTLE BIT SALSITA OR SALSA.

AND JUJU LIKES THEM WITH EVERYTHING THAT'S ON THE TABLE.

[THUNDER CLAPS] AND THAT IS WHY I LOVE TACO NIGHT, BECAUSE THEN EVERYBODY CAN CUSTOM-MAKE THE TACOS HOWEVER THEY WANT.

MEXICAN CUISINE WITHOUT TACOS WOULD BE... NOT MEXICAN.

TACOS ARE SO ESSENTIAL TO MEXICAN FOOD.

AND IT'S INCREDIBLE 'CAUSE IT'S ONE MEAL IN THE PALM OF YOUR HAND WITH ONE TORTILLA.

NOW THAT OUR TORTILLAS ARE MOIST AND WARM, LET'S MAKE THAT CHEESE FILLING.

I'M ADDING SOME OIL, ABOUT 2 TO 3 TABLESPOONS, A HALF OF A CUP OF CHOPPED WHITE ONION, AND ONE FINELY CHOPPED SEEDED JALAPEÑO.

NOW I'M COOKING IT JUST UNTIL IT WILTS A LITTLE, AND THEN I'M GONNA ADD A POUND OF CHOPPED ROMA TOMATOES OR GUAJE AS WE CALL THEM IN MEXICO.

GONNA ADD A LITTLE SALT.

I'M GONNA STIR IT UP.

AND I'M GONNA LET THIS COOK UNTIL THE TOMATO IS COMPLETELY SMUSHY AND TASTY.

AND WHILE THIS HAPPENS, I'M GONNA MIX UP THE REQUESÓN.

THE REQUESÓN IS VERY MOIST, AND IT CAN CRUMBLE, BUT IT IS ALSO VERY SWEET.

SO I'M JUST GONNA CHOP SOME CILANTRO.

SAMI, COME HELP ME.

I'M GONNA ADD THE CILANTRO, AND IF YOU HELP ME STIR... OK. OK.

SO I'M ADDING THE CILANTRO THERE.

NOW I'M GONNA ADD A LITTLE SALT.

WHILE YOU MIX THAT, SAMI, I'M GONNA-- OH, THIS IS PERFECT.

AND THIS IS WHAT'S GONNA SEASON THE CHEESE THAT SAMI'S STIRRING.

SAMI, I DON'T WANT TO BURN YOU.

YOU WANT TO REMOVE THE SPOON, AND I'M GONNA POUR THIS RIGHT INTO THE FRESH CHEESE.

MMM.

DOES THAT LOOK GOOD?

YEAH.

LOOKS REALLY GOOD.

OK, GIVE IT A GOOD STIR.

THESE ARE THE TACOS THAT YOU CAN MAKE AHEAD OF TIME.

AND THE MORE THEY'RE IN HERE AND THEY MORE-- THEY SWEAT TOGETHER, THE BETTER THEY GET.

OH, YUM.

I MADE SOME BEFORE.

SO THERE'S A LAYER ALREADY IN HERE, AND NOW WE'RE GONNA MAKE THE NEXT LAYER, SO DO YOU WANT TO FILL THEM AND I TUCK THEM?

OK. JUST GRAB A TACO AND ADD ENOUGH FILLING TO YOUR LIKING.

MMM, YEAH.

AND THEN FOLD THEM.

YEAH.

OK, PERFECT.

[SPEAKS SPANISH] SON: SÍ.

SÍ.

THE CARNE AL PASTOR IS READY.

SO I'M JUST CUTTING IT INTO PIECES.

HERE GOES.

THE FLOUR TORTILLA... AND THESE WERE JUST MADE.

SOME GRINGA, OK?

CHEESE AND MEAT.

OK. [SPEAKS SPANISH] SOMETIMES I DON'T KNOW IF I'M TALKING TO THEM IN ENGLISH OR SPANISH.

OK, SO HERE I HAVE CORN TORTILLAS AND CARNE AL PASTOR.

YUMMY?

SO THIS IS THE GRILLED PINEAPPLE.

IT'S INCREDIBLE.

OK. JUJU, YOURS HAS PINEAPPLE.

[SPEAKS SPANISH] MORE?

MAS SALSITA.

THE GOOD STUFF.

THERE YOU GO.

ALAN, SALSITA?

MM-HMM.

[SPEAKS SPANISH] WE'LL SAVE SOME FOR THEIR DAD, MAYBE.

MMM.

MMM.

YOU KNOW IT'S A GOOD MEAL WHERE NO ONE'S TALKING.

THIS IS HOW WE DO TACO NIGHT IN OUR FAMILY HERE IN SAN MIGUEL OR IN D.C. OR WHEREVER WE MAY BE.

THAT RHYMED.

MMM.

I LIKE DR. SEUSS.

[LAUGHTER] MMM.

PATI: FOR RECIPES AND INFORMATION, VISIT PATISMEXICANTABLE.COM.

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

FEMALE ANNOUNCER: GUANAJUATO-- 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.