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Pati Jinich voice-over: 
If you've heard of Xochimilco

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in Mexico City, it's probably

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for the bustling trajineras,

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but there's a quieter side

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where still waters 
flow through floating gardens

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and ancient 
farming wisdom endures.

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It's so beautiful!

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Pati, voice-over: In 
a traditional smoke kitchen,

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Raul Jimenez cooks food 
rooted in memory.

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His mission is to 
preserve not just recipes,

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but also the land 
that gives them life.

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Beneath the surface of 
these waters

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lives the axolotl,

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an ancient creature 
now endangered.

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Francisco Salvador 
and Omar Espinoza

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are determined to save it

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and the ecosystem it depends on.

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[Playing shell]

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Pati, voice-over: That spirit of 
care finds its way to my kitchen

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with an overwhelmingly 
green dish.

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Oh, beautiful.

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Pati, voice-over: 
Green pipián

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with green vegetables,

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a dish that nourishes

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and reminds us of what's 
worth protecting.

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Mm, mm, mm.

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Pati, voice-over: 
And ancho chile rellenos.

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Warm, smoky, 
and full of meaning.

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This is the chubbiest taco 
that I've ever made. [Laughs]

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Pati, voice-over: A quiet meal 
and a reminder

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that resilience often begins 
right at the table.

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Whoo!

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♪

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Mm.

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♪

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♪

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[Birds chirping]

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Pati: Mm! Mm-hmm.

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♪

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This is 
so beautiful.

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That's fabulous.

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♪

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[Laughter]

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Mm.

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♪

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Está delicioso.

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[Birds chirping]

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[Bell rings]

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♪

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Announcer: 
"Pati's Mexican Table"

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is brought to you by...

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♪

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Announcer: La Costeña. 
¡Por sabor!

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Announcer: From the flavors 
of the Caribbean

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to the tastes of Latin America,

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on the menu 
with Marriott Bonvoy.

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♪

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Men: ♪ Avocados from Mexico ♪

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[Acoustic guitar plays 
Avocados from Mexico jingle]

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Announcer: Over 40 years 
bringing authentic

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Latin American flavors 
to your table--

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Tropical Cheese.

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Eggland's Best,

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available in your grocer's 
egg aisle.

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Visit egglandsbest.com.

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[Acoustic guitar playing 
Nationwide jingle]

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[Birds chirping] 
[Water splashing]

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Pati, voice-over: 
Most mornings in Mexico City

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involve a frantic commute 
with 22 million people.

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Mornings deep within 
Xochimilco are...different.

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♪

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Sonia Tapia, 
an agricultural specialist,

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invited me to explore 
this living legacy.

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♪

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[Speaking Spanish]

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[Speaking Spanish]

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♪

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Pati, voice-over: 
Here, life starts on the water.

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Xochimilco is famous 
for its trajineras,

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the colorful, 
flower-adorned boats

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that float through 
the canals with music,

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food, and celebrations.

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But beyond the crowded, 
touristy docks

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lies a quieter Xochimilco,

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where the ancient Chinampas, 
or floating gardens,

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have sustained life 
for centuries.

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[Sonia speaking Spanish]

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♪

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♪

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Pati, voice-over: 
Chinampas are an extraordinary

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example of Aztec ingenuity.

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Built by layering mud, 
lake sediment, and vegetation

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to create fertile farmland,

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these floating islands naturally

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irrigate and fertilize 
themselves,

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making them one of 
the most sustainable

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farming systems in the world.

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♪

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But many fear this 
way of life is disappearing.

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♪

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[Sonia speaking Spanish]

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♪

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Pati, voice-over: 
Walking through the Chinampas

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feels like stepping 
into a painting.

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Rows of vibrant greens, 
fragrant herbs,

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and colorful flowers 
stretch across the land.

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♪

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[Pati speaking Spanish]

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[Speaking Spanish]

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♪

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[Pati speaking Spanish]

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[Speaking Spanish]

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♪

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Wow.

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Pati, voice-over: 
Farmers here still use methods

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passed down for over 
2,000 years,

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like the chapín 
seedbed technique.

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By shaping small pots 
from the rich canal mud,

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they create perfect nests 
for seedlings

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full of nutrients and moisture.

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It's a process as much about 
care and mindfulness

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as it is about farming.

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[Sonia speaking Spanish]

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Pati: Wow.

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[Pati speaking Spanish]

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Wow.

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♪

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[Pati speaking Spanish]

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No. [Laughs]

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[Speaking Spanish]

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Ah. 
[Both laugh]

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Pati: I'm obsessing about 
the no chile growing.

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[Both laugh]

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Pati, voice-over: 
In recent decades, Chinampas

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fell into disrepair 
due to neglect,

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but a new generation of chefs 
has helped

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bring them back to life.

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In a traditional smoke kitchen 
in one of the Chinampas,

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Raul Jimenez prepares 
a vibrant pipián verde

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made with 
pumpkin seeds, tomatillos,

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and tons of fresh herbs.

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He uses it to spoon over 
seasoned pork and refried beans

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in a scrumptious taco.

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♪

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[Raul speaking Spanish]

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[Speaking Spanish]

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[Pati speaking Spanish]

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[Raul speaking Spanish]

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[Sonia speaking Spanish]

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[Raul speaking Spanish]

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Pati: Mm-hmm-hmm. 
[Sonia speaking Spanish]

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[Pati speaking Spanish]

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is like...

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[Speaking Spanish]

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[Raul and Pati laugh]

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It's like 
all the greens.

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[Speaking Spanish] 
Mm.

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♪

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I'm trying to bring in 
all the green

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from Xochimilco into my home,

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and living in this 
universe of green

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to make a green pipián.

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I'm gonna get started by cooking 
and toasting some ingredients

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and I'm gonna tell you 
all about what a pipián is.

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A pipián is basically a sauce

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that lives within 
the universe of the moles.

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I'm adding 3 
garlic cloves into my water

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that's already starting to boil

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and then I'm gonna add 
a pound of tomatillos,

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and I think this is 
one of the most beautiful

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ingredients in 
the universe because

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it is tart, it is clear, 
it shines through,

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and then we're adding 
mostly green things.

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I'm using a jalapeño 
and a serrano,

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and I'm kind of thinking 
that I'm gonna add

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two jalapeños and one serrano,

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because I want it 
to have a lot of flavor.

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Removing the stems. 
We're gonna cook these.

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And then here I have 
my skillet over medium low.

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When you toast your 
pumpkin seeds,

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when they're cooked inside,

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they will begin making 
popping sounds.

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[Seeds popping]

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OK, so now they're 
starting to toast.

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[Seeds popping]

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This is ready.

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You can see how much 
the pumpkin seeds toasted.

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Maybe a little too much, 
but it will still

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give a taste of toasty, nutty.

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It adds a heft. 
It adds a depth.

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I love Dr. Seuss.

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I'm gonna let that cool for 
a second before I grind it

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and I wanna toast 
1/3 of a cup of sesame seeds.

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OK, I'm gonna grind 
the pumpkin seeds.

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[Whirring]

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See, you want to turn it 
into dust.

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And now I'm going to add 
the toasted sesame seeds.

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[Whirring]

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You want to cook the tomatillos

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until they're completely 
soft and mushy and--oh.

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[Laughs]

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We're adding the chiles.

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If I were to play with caution 
or cook with caution,

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I would add one chile at a time.

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But I don't want to do that 
because I love it spicy.

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And I love a challenge 
and I love a surprise.

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So I'm adding all of my 
chiles at the same time,

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but don't follow my lead 
if you don't know

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how spicy you want it.

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I'm gonna add a cup of water 
of my cooking liquid.

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So I'm gonna add about 
a cup of cilantro.

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The leaves and the upper part 
of the stems.

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Parsley.

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You can add fresh basil

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if you have it at home

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or tarragon or--make your 
pipián verde your own.

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I'm adding, like, 10 leaves 
of epazote as well.

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We're gonna add radish leaves.

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And then 3 scallions. 
Cutting the bottoms.

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Adding the white 
light green parts.

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Two teaspoons of salt.

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♪

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OK. We're gonna puree these 
until completely smooth.

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[Whirring]

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[Whirring stops]

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♪

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00:11:48,700 --> 00:11:50,033
Ta-da.

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And just look. 
Mm. Mm.

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It is so good!

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And it hasn't even 
finished cooking.

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It has that velvety, silky base. 
This is so exquisite.

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00:12:05,733 --> 00:12:10,966
Now, this is the added 
step of mole sauces

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00:12:11,100 --> 00:12:13,233
where you season them.

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So I'm adding a couple 
tablespoons of vegetable oil.

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I'm gonna wait 
for this oil to heat,

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and then I'm gonna turn on 
my water in the back again

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where I cook my tomatillos,

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and I'm gonna add 
a little bit of salt to it.

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You don't want to add 
your sauce in your oil

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until the oil is really hot,

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because you wanna shock 
the sauce.

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[Bubbling]

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I'm gonna add a little bit 
of chicken broth.

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I have 3 cups here, 
but I'm gonna judge by eye.

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Now I'm gonna let this cook

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until it thickens a little more, 
seasons a little more.

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Those puddles of fat 
rise to the surface

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for 30 minutes or so,

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and as this continues cooking,

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I'm gonna take turns 
cooking these vegetables.

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The chayote is 
a beautiful thing.

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00:13:03,966 --> 00:13:09,133
Quarter-inch slices. 
And then little matchsticks.

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00:13:09,266 --> 00:13:11,033
That was a pound of a chayote.

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00:13:11,166 --> 00:13:12,533
This is 
a pound of green beans

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and this is 
a pound of zucchini.

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00:13:16,233 --> 00:13:19,233
And all these green 
vegetables just make me

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think about the greenness 
of Xochimilco

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and the Chinampas, which is

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such a treasure for Mexico.

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00:13:29,533 --> 00:13:30,833
The chayotes are ready.

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00:13:30,966 --> 00:13:32,733
♪

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00:13:32,866 --> 00:13:34,400
Oh, these look so beautiful.

263
00:13:34,533 --> 00:13:36,966
♪

264
00:13:37,100 --> 00:13:40,566
Look! It should still 
have a crunch.

265
00:13:42,066 --> 00:13:44,700
Mm. Mm-hmm. Mm.

266
00:13:44,833 --> 00:13:46,700
Moving on. 
Green beans.

267
00:13:46,833 --> 00:13:49,166
The water's boiling. 
Adding them in here.

268
00:13:49,300 --> 00:13:52,300
And, again, it's gonna be, 
like, just a couple minutes.

269
00:13:52,433 --> 00:13:55,133
Let's see what's 
happening with our sauce.

270
00:13:56,400 --> 00:13:59,833
Oh, beautiful. 
Look at this.

271
00:13:59,966 --> 00:14:03,666
It's very important to scrape 
the bottom of the pot.

272
00:14:03,800 --> 00:14:05,766
OK. 
Taking the green beans out.

273
00:14:07,366 --> 00:14:10,233
OK. I'm gonna cook the zucchini

274
00:14:10,366 --> 00:14:12,100
directly into the mole sauce,

275
00:14:12,233 --> 00:14:16,666
then the green beans 
and the chayote.

276
00:14:16,800 --> 00:14:18,233
♪

277
00:14:18,366 --> 00:14:20,566
Oh, that looks so pretty, too!

278
00:14:21,600 --> 00:14:22,500
This is ready.

279
00:14:22,633 --> 00:14:24,100
♪

280
00:14:24,233 --> 00:14:26,733
Serve garnished with 
the sliced radishes.

281
00:14:26,866 --> 00:14:30,600
Scallions. You can eat with 
white rice on the side

282
00:14:30,733 --> 00:14:32,300
and warm corn tortillas.

283
00:14:32,433 --> 00:14:34,766
♪

284
00:14:34,900 --> 00:14:36,400
Mm, mm, mm.

285
00:14:36,533 --> 00:14:39,200
This is unexpected Mexican. 
This is

286
00:14:39,333 --> 00:14:42,666
take me back to the deep 
Mexico, Mexican,

287
00:14:42,800 --> 00:14:44,333
and this is the Mexico 
that you want to

288
00:14:44,466 --> 00:14:45,866
bring in your home Mexican.

289
00:14:46,000 --> 00:14:54,000
♪

290
00:14:54,133 --> 00:14:56,100
Pati, voice-over: 
Xochimilco is a living reminder

291
00:14:56,233 --> 00:14:58,866
of the delicate balance 
between humans and nature.

292
00:14:59,000 --> 00:15:01,033
♪

293
00:15:01,166 --> 00:15:04,066
Beneath the surface of these 
waters lives one of Mexico's

294
00:15:04,200 --> 00:15:07,833
most beloved and magical 
creatures--the axolotl.

295
00:15:07,966 --> 00:15:10,100
Known as 
a Mexican walking fish,

296
00:15:10,233 --> 00:15:12,066
this incredible amphibian holds

297
00:15:12,200 --> 00:15:14,366
a special place 
in Mexico's culture.

298
00:15:14,500 --> 00:15:16,000
♪

299
00:15:16,133 --> 00:15:20,000
Despite its charm, the axolotl 
faces a fight for survival.

300
00:15:20,133 --> 00:15:21,100
♪

301
00:15:21,233 --> 00:15:22,766
[Speaking Spanish]

302
00:15:22,900 --> 00:15:23,900
[Speaking Spanish]

303
00:15:26,433 --> 00:15:27,933
Pati, voice-over: 
Francisco Salvador's family

304
00:15:28,066 --> 00:15:30,733
has lived in Xochimilco 
for generations.

305
00:15:30,866 --> 00:15:33,833
He's made it his life's mission 
to protect the canals,

306
00:15:33,966 --> 00:15:36,733
their wildlife, 
and the fragile ecosystem

307
00:15:36,866 --> 00:15:38,400
that supports axolotls.

308
00:15:39,200 --> 00:15:41,200
[Speaking Spanish]

309
00:15:42,200 --> 00:15:44,700
[Pati and Omar speaking Spanish]

310
00:15:44,833 --> 00:15:48,033
Pati, voice-over: Omar Espinoza, 
a dedicated conservationist,

311
00:15:48,166 --> 00:15:49,633
works next to Francisco

312
00:15:49,766 --> 00:15:53,433
to reintroduce axolotls back 
into their natural habitat.

313
00:15:53,566 --> 00:15:57,300
For Omar, this isn't 
just about saving a species.

314
00:15:57,433 --> 00:15:59,866
It's about preserving 
a part of Mexico's soul.

315
00:16:00,000 --> 00:16:01,500
[Speaking Spanish]

316
00:16:01,633 --> 00:16:03,033
[Speaking Spanish]

317
00:16:10,433 --> 00:16:11,966
Pati, voice-over: 
These extraordinary creatures,

318
00:16:12,100 --> 00:16:13,533
with their wide smiles and their

319
00:16:13,666 --> 00:16:16,566
unique ability 
to regenerate limbs,

320
00:16:16,700 --> 00:16:19,933
are deeply tied 
to the mythology of Mexico.

321
00:16:20,066 --> 00:16:22,933
Named after 
the Aztec god Xolotl,

322
00:16:23,066 --> 00:16:26,533
who transformed into 
an axolotl to escape sacrifice,

323
00:16:26,666 --> 00:16:28,166
they've long been a symbol

324
00:16:28,300 --> 00:16:30,333
of resilience 
and transformation.

325
00:16:30,833 --> 00:16:31,733
Wow.

326
00:16:31,866 --> 00:16:34,766
[Speaking Spanish]

327
00:16:34,900 --> 00:16:36,900
[Speaking Spanish]

328
00:16:42,600 --> 00:16:43,600
Wow.

329
00:17:08,533 --> 00:17:09,833
♪

330
00:17:09,966 --> 00:17:13,200
[Pati speaking Spanish]

331
00:17:13,333 --> 00:17:15,366
[Omar speaking Spanish

332
00:17:21,166 --> 00:17:23,333
♪

333
00:17:23,466 --> 00:17:26,100
Pati, voice-over: Releasing 
an axolotl back into its home

334
00:17:26,233 --> 00:17:28,366
is a reminder of 
the responsibility

335
00:17:28,500 --> 00:17:30,933
we all share to protect them.

336
00:17:31,066 --> 00:17:33,066
[Omar speaking Spanish]

337
00:17:35,233 --> 00:17:36,433
♪

338
00:17:36,566 --> 00:17:38,566
[Playing shell]

339
00:17:42,066 --> 00:17:45,433
♪

340
00:17:45,566 --> 00:17:48,033
Pati, voice-over: On the boat 
back to Francisco's home,

341
00:17:48,166 --> 00:17:50,233
he reflects on the beauty 
and challenges

342
00:17:50,366 --> 00:17:51,733
of life in Xochimilco.

343
00:17:51,866 --> 00:17:53,133
♪

344
00:17:53,266 --> 00:17:55,266
[Francisco 
speaking Spanish]

345
00:18:09,433 --> 00:18:12,133
♪

346
00:18:16,933 --> 00:18:18,966
♪

347
00:18:21,266 --> 00:18:22,400
♪

348
00:18:30,200 --> 00:18:31,533
[Pati speaking Spanish]

349
00:18:31,666 --> 00:18:32,733
[Francisco speaking Spanish]

350
00:18:39,566 --> 00:18:40,566
Pati: Mm-hmm.

351
00:18:43,333 --> 00:18:45,633
♪

352
00:18:45,766 --> 00:18:48,033
Pati, voice-over: At Francisco's 
home, his wife Iden

353
00:18:48,166 --> 00:18:49,766
shares a meal that feels like

354
00:18:49,900 --> 00:18:53,100
an extension of their love 
for this place.

355
00:18:53,233 --> 00:18:54,766
[Francisco speaking Spanish]

356
00:18:54,900 --> 00:18:58,166
♪

357
00:18:58,300 --> 00:18:59,966
Pati: Hola. 
Iden: Hola, Pati.

358
00:19:00,100 --> 00:19:02,100
[Pati and Iden speaking Spanish]

359
00:19:08,233 --> 00:19:09,500
♪

360
00:19:09,633 --> 00:19:11,600
[Pati and Iden speaking Spanish]

361
00:19:12,700 --> 00:19:14,533
Pati, voice-over: 
She's prepared a feast

362
00:19:14,666 --> 00:19:17,166
that includes 
romeritos con mole,

363
00:19:17,300 --> 00:19:19,100
rice, and chile rellenos

364
00:19:19,233 --> 00:19:21,800
made with both 
poblano and ancho chiles.

365
00:19:21,933 --> 00:19:24,366
The poblano is 
fresh and exuberant,

366
00:19:24,500 --> 00:19:26,866
while the ancho 
is smoky and bittersweet.

367
00:19:27,000 --> 00:19:29,033
[Speaking Spanish]

368
00:19:31,300 --> 00:19:32,300
Pati: OK.

369
00:19:33,733 --> 00:19:35,733
[Speaking Spanish]

370
00:19:43,433 --> 00:19:44,466
[Laughs]

371
00:19:44,600 --> 00:19:45,533
♪

372
00:19:45,666 --> 00:19:46,966
Mm.

373
00:19:47,100 --> 00:19:50,866
Mm. Mm-hmm. Mm.

374
00:19:55,166 --> 00:19:56,166
Whoo!

375
00:19:58,133 --> 00:19:59,533
Pati, voice-over: 
Each bite from my plate

376
00:19:59,666 --> 00:20:02,866
feels like being welcomed 
into their family's legacy.

377
00:20:03,000 --> 00:20:07,066
A legacy tied to the canals 
and the culture of Xochimilco.

378
00:20:07,200 --> 00:20:13,600
♪

379
00:20:13,733 --> 00:20:16,333
Hola. 
Ha ha ha!

380
00:20:16,466 --> 00:20:20,233
Juju, we're making 
ancho chile chile rellenos.

381
00:20:20,366 --> 00:20:22,333
I don't think I've 
ever tried ancho chile.

382
00:20:22,466 --> 00:20:23,800
Juju, they're so good. 
Sí?

383
00:20:23,933 --> 00:20:26,233
I think you're gonna love them. 
First of all,

384
00:20:26,366 --> 00:20:27,966
you know your 
chiles anchos.

385
00:20:28,100 --> 00:20:30,466
The chile ancho 
is a chile poblano

386
00:20:30,600 --> 00:20:34,300
in its ripened 
and dried version,

387
00:20:34,433 --> 00:20:36,500
which completely 
changes the taste.

388
00:20:36,633 --> 00:20:40,066
This is super important 
for you to know in life.

389
00:20:40,200 --> 00:20:42,133
Mm-hmm. 
When you want to stuff

390
00:20:42,266 --> 00:20:44,733
an ancho chile, 
you need to make sure

391
00:20:44,866 --> 00:20:47,866
that the ancho chiles 
that you get are pliable.

392
00:20:48,000 --> 00:20:50,466
But to stuff them, 
we're gonna hydrate them.

393
00:20:50,600 --> 00:20:51,500
Right.

394
00:20:51,633 --> 00:20:53,166
I put this water to boil. 
You've seen

395
00:20:53,300 --> 00:20:54,933
the piloncillo before. 
Sí.

396
00:20:55,066 --> 00:20:58,933
We need to chisel a little, 
like a tablespoon's worth.

397
00:20:59,066 --> 00:21:00,400
Hold it. 
Don't put your fingers

398
00:21:00,533 --> 00:21:02,566
in the way and just 
chisel little pieces.

399
00:21:02,700 --> 00:21:05,833
It's just pure 
cane sugar juice...

400
00:21:05,966 --> 00:21:07,666
Yeah. 
that's cooked on its own.

401
00:21:07,800 --> 00:21:09,933
Why do we add it 
to rehydrate the chiles?

402
00:21:10,066 --> 00:21:12,933
Ah. Great question. 
That's because

403
00:21:13,066 --> 00:21:16,366
I want the simmering liquid 
to have flavor

404
00:21:16,500 --> 00:21:18,300
and to impart it 
a little on the chile.

405
00:21:18,433 --> 00:21:19,900
I think that's great. 
That's good.

406
00:21:20,033 --> 00:21:23,500
So I'm adding 
a teaspoon of salt,

407
00:21:23,633 --> 00:21:26,066
a tablespoon of 
white vinegar,

408
00:21:26,200 --> 00:21:29,033
and then we're adding 
the piloncillo.

409
00:21:29,166 --> 00:21:30,700
OK, you want to 
throw in the chiles.

410
00:21:30,833 --> 00:21:33,566
Yeah. How long do we leave 
the chiles in the water?

411
00:21:33,700 --> 00:21:35,200
Just a few minutes. 
You just want to

412
00:21:35,333 --> 00:21:36,333
see them plump up.

413
00:21:36,466 --> 00:21:38,066
While this comes to a boil,

414
00:21:38,200 --> 00:21:39,933
you can help me 
start mixing

415
00:21:40,066 --> 00:21:41,633
the coating for 
the batter.

416
00:21:41,766 --> 00:21:43,266
Yeah. 
We have flour.

417
00:21:43,400 --> 00:21:46,766
We have dried oregano 
and allspice

418
00:21:46,900 --> 00:21:49,066
and half a teaspoon salt.

419
00:21:49,200 --> 00:21:50,766
So look at this, Juju.

420
00:21:50,900 --> 00:21:52,233
Did you see how 
they plumped up?

421
00:21:52,366 --> 00:21:54,366
Yeah, like, more than 
twice the size, huh?

422
00:21:54,500 --> 00:21:57,966
Exactly. And you can see 
how the skin transformed.

423
00:21:58,100 --> 00:22:01,033
It's like they're 
coming back to life.

424
00:22:01,166 --> 00:22:02,866
OK, hold on, Juju, 
because we're

425
00:22:03,000 --> 00:22:04,733
gonna clean the chiles. 
OK.

426
00:22:04,866 --> 00:22:06,766
[Speaking Spanish]

427
00:22:06,900 --> 00:22:07,933
Once they are cool enough

428
00:22:08,066 --> 00:22:09,966
to handle one by one,

429
00:22:10,100 --> 00:22:12,600
make a slit down 
one side of the chile.

430
00:22:12,733 --> 00:22:14,333
You get rid of the seeds.

431
00:22:15,633 --> 00:22:18,533
So help me pat dry 
the ones we cleaned,

432
00:22:18,666 --> 00:22:22,800
and meanwhile, I'm gonna 
bring the oil here to heat.

433
00:22:22,933 --> 00:22:24,633
We're gonna fry the chile.

434
00:22:24,766 --> 00:22:26,666
OK. You wanna grab that bowl? 
Yeah.

435
00:22:26,800 --> 00:22:28,933
Egg whites, egg yolks. 
Yeah.

436
00:22:29,066 --> 00:22:30,233
We need 5.

437
00:22:30,366 --> 00:22:31,600
Oh. 
Nice.

438
00:22:31,733 --> 00:22:33,000
♪

439
00:22:33,133 --> 00:22:36,033
Good. We can add 
a sprinkle of salt.

440
00:22:36,166 --> 00:22:38,633
As you start 
beating the egg whites

441
00:22:38,766 --> 00:22:40,300
until they get 
stiff peaks.

442
00:22:40,433 --> 00:22:42,000
Stiff peaks. 
Yes.

443
00:22:42,133 --> 00:22:43,833
I'm gonna start 
cutting the cheese.

444
00:22:43,966 --> 00:22:46,766
I love using Panela cheese 
for the chile relleno.

445
00:22:46,900 --> 00:22:50,166
I think that it's 
super delightful.

446
00:22:50,300 --> 00:22:52,033
I love it.

447
00:22:52,166 --> 00:22:53,300
This is brutal.

448
00:22:54,733 --> 00:22:55,966
Stiff peaks.

449
00:22:56,100 --> 00:22:58,666
[Laughs]

450
00:22:58,800 --> 00:23:02,266
So you can take a turn 
trying to stuff the chiles.

451
00:23:02,400 --> 00:23:04,433
OK. 
And then stuff it

452
00:23:04,566 --> 00:23:07,400
with enough filling 
for it to be chubby.

453
00:23:07,533 --> 00:23:08,933
Yeah, that looks good.

454
00:23:09,066 --> 00:23:11,600
Now, you can use 
a toothpick

455
00:23:11,733 --> 00:23:15,033
as if you were sewing, 
just like a seam.

456
00:23:15,166 --> 00:23:16,800
That's perfect. Sí.

457
00:23:16,933 --> 00:23:18,366
But I want to see how 
you do the toothpick.

458
00:23:18,500 --> 00:23:19,766
OK. 
I can switch with you.

459
00:23:19,900 --> 00:23:24,700
OK. If you take the seams 
as if you were sewing.

460
00:23:24,833 --> 00:23:27,533
You grab a toothpick 
and you go in and out.

461
00:23:27,666 --> 00:23:29,700
♪

462
00:23:29,833 --> 00:23:32,200
Now we have to incorporate 
the yolks.

463
00:23:32,333 --> 00:23:33,633
You can beat the yolks 
a little

464
00:23:33,766 --> 00:23:35,300
and then bring them in.

465
00:23:35,433 --> 00:23:37,933
♪

466
00:23:38,066 --> 00:23:39,933
That's beautiful, Juju.

467
00:23:40,066 --> 00:23:42,133
We need to prepare 
our assembly line.

468
00:23:42,266 --> 00:23:44,100
♪

469
00:23:44,233 --> 00:23:46,966
OK. 
OK. Ready?

470
00:23:47,100 --> 00:23:50,100
Baste it in the flour. 
Coat it.

471
00:23:51,266 --> 00:23:53,500
And here you just 
have to get messy.

472
00:23:53,633 --> 00:23:56,633
So you go in 
and you want to get

473
00:23:56,766 --> 00:23:58,833
the entirety of 
the chile.

474
00:23:58,966 --> 00:24:01,500
Juju, when you drop something 
in really hot oil...

475
00:24:01,633 --> 00:24:03,200
You wanna be slow. 
you want to be

476
00:24:03,333 --> 00:24:07,533
so slow and determined 
and really close to the oil.

477
00:24:07,666 --> 00:24:09,733
That's when people 
make mistakes

478
00:24:09,866 --> 00:24:13,333
and drop it from the top 
and it splashes.

479
00:24:13,466 --> 00:24:18,066
I'm not taking it out 
with tongs. Why?

480
00:24:18,200 --> 00:24:19,366
Because you're 
gonna deflate it.

481
00:24:19,500 --> 00:24:21,066
Yeah, because I'm gonna 
break the batter.

482
00:24:21,200 --> 00:24:23,333
Gorgeous. 
Gorgeous. OK.

483
00:24:23,466 --> 00:24:24,566
So now it's you.

484
00:24:24,700 --> 00:24:25,666
OK.

485
00:24:25,800 --> 00:24:27,666
Go all in. 
How slow?

486
00:24:27,800 --> 00:24:30,566
Please get slowly 
and super close.

487
00:24:30,700 --> 00:24:33,433
Yeah. Look at 
the bubbles, Juju!

488
00:24:33,566 --> 00:24:34,566
Oh!

489
00:24:35,566 --> 00:24:37,033
Oh, this is-- 
Perfect.

490
00:24:37,166 --> 00:24:38,966
I think both are ready.

491
00:24:39,100 --> 00:24:40,800
Now we eat! OK.

492
00:24:40,933 --> 00:24:41,966
So what are we putting 
in the taco?

493
00:24:42,100 --> 00:24:44,333
This. A tortilla. 
Tortilla.

494
00:24:44,466 --> 00:24:46,466
[Speaking Spanish]

495
00:24:48,700 --> 00:24:50,066
Gorgeous.

496
00:24:50,200 --> 00:24:52,366
OK, more, yes. 
Ha ha ha!

497
00:24:52,500 --> 00:24:54,333
[Speaking Spanish]

498
00:24:54,466 --> 00:24:56,466
Ooh. Juju, look at this! 
Mm.

499
00:24:56,600 --> 00:24:57,733
Oh, my gosh.

500
00:24:57,866 --> 00:24:58,733
Cheers.

501
00:24:58,866 --> 00:25:01,266
♪

502
00:25:01,400 --> 00:25:03,566
Mm. 
The ancho chile

503
00:25:03,700 --> 00:25:05,233
is insanely good. 
Mm.

504
00:25:05,366 --> 00:25:09,766
This has so many 
levels of yum.

505
00:25:09,900 --> 00:25:13,466
Fresh cream, salty cheese, 
buttery avocado,

506
00:25:13,600 --> 00:25:15,633
but then you 
bite into the chile.

507
00:25:15,766 --> 00:25:19,700
I live for this, but 
mostly I live for this

508
00:25:19,833 --> 00:25:21,633
with you and your brothers 
and Papi.

509
00:25:21,766 --> 00:25:24,166
This is like--my life 
is so full right now.

510
00:25:24,300 --> 00:25:25,533
Mm. Me, too. Mm.

511
00:25:25,666 --> 00:25:27,433
Yum. I think we have 
a winner, Juju.

512
00:25:27,566 --> 00:25:37,566
♪

513
00:25:43,433 --> 00:25:45,533
Pati: For recipes and 
information from this episode

514
00:25:45,666 --> 00:25:49,200
and more, visit patijinich.com 
and connect.

515
00:25:49,333 --> 00:25:51,300
Find me on Facebook, 
TikTok, X,

516
00:25:51,433 --> 00:25:54,100
Instagram, and Pinterest 
@PatiJinich.

517
00:25:54,233 --> 00:25:55,100
Announcer: 
"Pati's Mexican Table"

518
00:25:55,233 --> 00:25:56,466
is brought to you by...

519
00:25:56,600 --> 00:26:03,766
♪

520
00:26:03,900 --> 00:26:05,933
Announcer: La Costeña. 
¡Por sabor!

521
00:26:07,300 --> 00:26:09,466
Announcer: From the flavors 
of the Caribbean

522
00:26:09,600 --> 00:26:12,033
to the tastes of Latin America,

523
00:26:12,166 --> 00:26:14,333
on the menu 
with Marriott Bonvoy.

524
00:26:14,466 --> 00:26:16,666
♪

525
00:26:16,800 --> 00:26:18,433
Men: ♪ Avocados from Mexico ♪

526
00:26:18,566 --> 00:26:22,533
[Acoustic guitar plays 
Avocados from Mexico jingle]

527
00:26:22,666 --> 00:26:24,733
Announcer: A tradition 
of authentic Latin flavors

528
00:26:24,866 --> 00:26:26,100
and family recipes.

529
00:26:26,233 --> 00:26:27,666
Tropical Cheese.

530
00:26:27,800 --> 00:26:28,800
Eggland's Best,

531
00:26:28,933 --> 00:26:30,666
available in your grocer's 
egg aisle.

532
00:26:30,800 --> 00:26:32,500
Visit egglandsbest.com.

533
00:26:32,633 --> 00:26:37,333
[Acoustic guitar playing 
Nationwide jingle]

534
00:26:38,333 --> 00:26:39,966
Announcer: Proud to support 
"Pati's Mexican Table"

535
00:26:40,100 --> 00:26:41,166
on public television.

536
00:26:43,066 --> 00:26:45,966
♪