WAIT, WAIT, WAIT.

YOU GUYS HAVE TO LISTEN TO THIS.

[CRUNCHING SOUNDS] OOH... YOU KNOW HOW EVERY FAMILY HAS THOSE RECIPES THAT ARE ALWAYS A HIT... MMM!

THE GO-TO FAVORITES THAT EVERYONE IN THE HOUSE CAN ALWAYS AGREE ON?

WELL, IN MY FAMILY, WE HAVE 3 RECIPES THAT ARE MORE THAN JUST CROWD-PLEASERS.

THEY'RE A LOT OF FUN TO MAKE, TOO.

MMM!

TODAY WE'RE MAKING DRUNKEN RICE WITH CHICKEN AND VEGETABLES, A SUPER-SIMPLE AND SUPER-DELICIOUS 3-LAYER MERINGUE CAKE WITH STRAWBERRIES.

IT'S LOOKING GOOD OR WHAT?

AND POBLANOS, CHEESE, FLOUR, FRYER.

THAT'S RIGHT.

CHILI RELLENOS, A GUARANTEED HIT AT ANY DINNER TABLE.

BOY: IT'S REALLY GOOD.

THESE ARE MY 3 BOYS.

THESE ARE 3 OF THEIR FAVORITES.

AND BECAUSE TODAY IS ALL ABOUT FOOD AND FAMILY, I'LL CATCH UP WITH MY MOM AND MY SISTER SHARON AT ONE OF OUR FAVORITE RESTAURANTS IN MEXICO CITY.

SHE JUST STOLE ALL THE SQUASH BLOSSOMS.

IT'S FOR ME.

I KNOW I SAY THIS ALL THE TIME, BUT IN MY FAMILY, THE BEST MOMENTS ALMOST ALWAYS HAPPEN AROUND FOOD AT THE TABLE.

[LAUGHING] ♪ 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.

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

GOYA CHICK PEAS, PART OF A HEALTHY DIET.

BIMBO, MAKERS OF SLICED BREADS, BUNS, AND SWEET BAKED GOOD.

MAN: LAMORENA CHILES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

WOMAN: GUANAJUATO, LIVE IT TO BELIEVE IT.

[THEME MUSIC PLAYING] I LOVE COOKING.

I LOVE EXPLORING NEW RECIPES AND NEW INGREDIENTS, BUT I THINK FEW THINGS MAKE ME HAPPIER THAN COOKING FOR MY FAMILY AND MAKING THEM THEIR FAVORITES.

TODAY I AM MAKING SOME OF MY FAMILY'S FAVORITES TO SHARE THEM WITH YOU.

MAYBE THEY'LL BECOME YOUR FAVORITES, TOO.

AND WE'RE STARTING WITH A DESSERT THAT MY BOYS GO CRAZY FOR-- A 3-LAYER MERINGUE CAKE WITH STRAWBERRIES AND WHIPPED CREAM.

SO I HAVE 7 EGGS HERE, AND I'M SEPARATING THE EGG WHITES FROM THE EGG YOLKS.

I'M GOING TO BEAT THESE EGG WHITES WITH ONE TEASPOON OF FRESH-SQUEEZED LIME JUICE, WHICH IS GOING TO MAKE MY MERINGUE SO GLOSSY, PLUS IT'S GONNA GIVE IT THAT NICE FRESH TASTE.

BEAT THESE UNTIL FROTHY.

[MIXER WHIRRING] ADD 1 1/4 CUPS OF SUGAR.

BEATING THESE EGG WHITES UNTIL THEY ARE COMPLETELY GLOSSY.

THEY'RE GOING TO LOOK LIKE MERINGUE.

I'M GOING TO MAKE 4 ROUNDS.

THE MERINGUE IS SUPER-READY.

YOU CAN SEE HOW PRETTY IT IS.

I THINK SO MANY OF THE FAVORITES THAT I'M MAKING TODAY, PEOPLE TEND TO BE INTIMIDATED, AND I THINK IT'S EASY THINGS THAT USE BASIC TECHNIQUES THAT YOU JUST HAVE TO LEARN TO DO ONCE, AND THEN IT'S NO PROBLEM.

MMM!

MMM!

HAPPY AS THAT HAPPY FACE.

I'M GOING TO ADD TWO TABLESPOONS OF CORN STARCH.

AND THEN JUST GOING TO FOLD IT SOFTLY.

OK.

SO JUST 4 INGREDIENTS IN HERE.

WHEN I WAS A LITTLE GIRL GROWING UP IN MEXICO CITY, WE USED TO GO TO ELIZONDO, WHICH IS A BIG BAKERY, AND THEY SELL INDIVIDUAL MERINGUES.

WE USED TO GET THEM FOR CELEBRATIONS, FOR PARTIES.

AND YOU'D TOP THOSE INDIVIDUAL MERINGUES WITH WHIPPED CREAM AND THEN A LOT OF BERRIES.

SO THIS THICK RIGHT HERE IS A CAKE VERSION OF THAT SPECIAL MERINGUE EXPERIENCE.

ALL THOSE WAVES, THEY'RE GONNA LOOK SO PRETTY WHEN WE BAKE THEM.

SO NOW I'M GOING TO PUT MY MERINGUE LAYERS IN A 200-DEGREE OVEN FOR ONE HOUR, THEN I'M GONNA TURN IT DOWN TO 175, AND THEY'RE GONNA STAY THERE FOR 4 TO 5 HOURS.

I WANT THESE TO BECOME BROWN AND CRISP ON THE OUTSIDE AND CHEWY ON THE INSIDE.

THE NUMBER-ONE HIT IN MY HOUSE?

A STAPLE IN ANY MEXICAN KITCHEN--RICE.

THIS RICE IS CALLED ARROZ BORRACHO, OR DRUNKEN RICE, BECAUSE IT HAS A LITTLE BIT OF BEER.

I'M CUTTING 6 CHICKEN THIGHS INTO BITE-SIZED PIECES, AND I'M GOING TO SEASON MY CHICKEN THIGHS, WHICH ARE BONELESS AND SKINLESS, WITH SALT AND PEPPER.

HERE I HAVE VEGETABLE OIL THAT I'VE BEEN HEATING.

IT'S ABOUT 3 TABLESPOONS, AND I'M GOING TO ADD MY CHICKEN.

IT'S GONNA JUMP.

[SIZZLING] AND I WANT TO BROWN IT ON BOTH SIDES FOR A FEW MINUTES.

AND WHILE IT DOES, I'M GONNA START CHOPPING MY VEGETABLES.

ABOUT A HALF A CUP OF A RIPE TOMATO, AND I'M CUTTING THEM INTO LITTLE DICE.

MY DAD USED TO MAKE A VERY SIMILAR DISH FOR US WHEN WE WERE LITTLE GIRLS.

HE COOKED MAYBE 3 DISHES WHEN WE WERE GROWING UP, AND A CHICKEN-AND-RICE DISH WAS ONE OF THEM.

SO I HAVE THE TOMATO.

I'M GOING TO CUT ABOUT A HALF A CUP OF A GREEN BELL PEPPER.

ALSO RED BELL PEPPER.

IT'S JUST FILLING.

IT'S TASTY.

LET ME CHECK ON THE CHICKEN.

I DON'T WANT TO THOROUGHLY COOK IT.

I JUST WANT TO BROWN IT ON BOTH SIDES.

AND I ONLY NEED TO CHOP A HALF A CUP OF ONION.

A COUPLE OF GARLIC CLOVES AS WELL.

AND IT ALREADY SMELLS LIKE A HOMEMADE MEAL.

OK.

SO I'M TAKING OUT THE CHICKEN, WHICH IS ALREADY NICE AND BROWN, AND I'M LEAVING ALL THE LITTLE BROWN BITS IN THERE BECAUSE THEY HAVE SO MUCH FLAVOR.

AND NOW I'M GOING TO ADD TWO CUPS OF RICE THAT I SOAKED IN HOT WATER, RINSED, AND IT DRAINED.

COOK THIS RICE FOR A COUPLE OF MINUTES.

ADD ABOUT TWO MORE TABLESPOONS OF OIL.

AND THE RICE IS NOW GOING TO GO FROM THAT GRAYISH WHITE TO A VERY DEEP AND SHINY WHITE.

THAT'S WHAT YOU WANT.

OK.

THIS ALREADY SMELLS SO GOOD.

OK. A LITTLE BIT MORE OIL.

AND NOW I'M GOING TO ADD ALL THE VEGETABLES.

IN GOES THE ONION AND THE GARLIC.

THEY'RE GOING TO SOFTEN A LITTLE.

AND THEN I'M GOING TO ADD THE TOMATO, THE GREEN BELL PEPPER, AND THE RED BELL PEPPER.

YOU KNOW, SOMETIMES WHEN I MAKE DISHES LIKE THESE THAT HAVE A FEW STEPS AND INGREDIENTS, I GET RINGS ON THE DOOR FROM THE NEIGHBORS, LIKE GOOD RINGS ON THE DOOR FROM THE NEIGHBORS, NOT LIKE, "WHAT ARE YOU MAKING?"

HA HA HA!

OK.

SO I'M COOKING THE VEGETABLES, AND I WANT THEM TO SOFTEN A LITTLE.

I'M GOING TO SEASON WITH A LITTLE BIT OF CUMIN... AND A LITTLE BIT OF CINNAMON.

GROUND VANILLA.

4 WHOLE CLOVES.

IT'S POWERFUL.

YOU ONLY WANT, LIKE, 3 OR 4.

SMELLING SO GOOD.

MMM!

I TOLD YOU THIS RICE IS CALLED DRUNKEN RICE.

I'M GOING TO ADD 3/4 CUPS OF BEER, ANY BEER THAT YOU LIKE.

WE'RE JUST GONNA GET THE FLAVOR AND THE TASTE OF THE BEER BECAUSE THE ALCOHOL IS JUST GOING TO EVAPORATE.

STILL FAMILY-FRIENDLY.

AND THEN I'M GOING TO POUR 3 1/2 CUPS OF CHICKEN BROTH.

A HALF A TEASPOON OF SAFFRON THREADS THAT HAVE BEEN SOAKING WITH TWO TABLESPOONS OF REALLY, REALLY HOT WATER.

A LITTLE BIT OF SALT.

AND A LITTLE BIT OF PEPPER.

REST THE CHICKEN RIGHT ON TOP OF THE RICE.

IT'S GOING TO FINISH OFF COOKING.

RAISE THE HEAT TO HIGH.

AND YOU CAN SEE THE RICE GRAINS AS THEY'RE STARTING TO FLUFF AND COOK, AND THE CHICKEN IS JUST LOVING THIS BATH.

THE PEAS ARE GONNA BE A LITTLE BIT MUSHY, BUT IT'S GONNA BE A GOOD KIND OF MUSHY.

NOW THAT IT'S REALLY BUBBLING, I'M GONNA REDUCE THE HEAT TO THE LOWEST POSSIBLE HEAT, AND I'M GOING TO COVER IT.

AND IT'S GOING TO BE BETWEEN 15 AND 20 MINUTES.

ALMOST EVERY TIME MY FAMILY GATHERS, WE'RE GATHERING AROUND FOOD.

IN MEXICO CITY, WE HAVE A RESTAURANT THAT WE'VE BEEN GOING TO SINCE BEFORE I COULD SEE OVER THE TABLE, EL CARDENAL.

SOMEHOW, AT EL CARDENAL, I ALWAYS FEEL LIKE I'M GETTING A HOME-COOKED MEAL-- STEWS, WHITEFISH, CHILIES, CHIA.

EVEN THE TORTILLAS FROM THEIR FANCY TORTILLA MACHINE ARE AS FRESH AS IF MOLDED BY HAND.

THE SMELLS FROM THAT KITCHEN BRING ME RIGHT BACK TO CHILDHOOD.

[KNOCKING] ON A RECENT VISIT, I GOT TO CATCH UP WITH TWO SPECIAL WOMEN THAT I DON'T SEE OFTEN ENOUGH...

I MEAN, I LOVE EV-- DID YOU HEAR THAT CRUNCH?

MY SISTER SHARON AND MY MOM.

THAT'S WHY I LOVE THIS PLACE, BECAUSE THEY MAKE EVERYTHING FROM SCRATCH.

THEY MAKE THEIR OWN BREAD.

THEY MAKE THEIR OWN SALSA, THEIR OWN CHEESE.

WE'VE BEEN COMING HERE FOREVER, BUT THE CONVERSATION NEVER CHANGES.

WE'RE ALWAYS TALKING ABOUT FOOD.

WHY ARE WE SO OBSESSED WITH FOOD?

THINK ABOUT IT.

EVERYONE COOKS.

IT COMES FROM OUR GRANDMAS, NO?

IT COMES FROM THE FAMILY CULTURE I THINK, NO, MA?

WE GAVE IT A LOT OF IMPORTANCE.

I WAS GIVEN COOKING LESSONS WHEN I WAS 13.

THEY TAUGHT YOU HOW TO COOK SO YOU'D BE PREPARED FOR LIFE.

PATI: FOOD DOESN'T ONLY HAVE TO FUEL YOUR BODY.

IT CAN BE A GIFT.

MY GOD.

ES EL QUESO TAPADO.

GRACIAS, IVAN.

WE DO SO MANY THINGS WITH CHEESES.

THIS IS THE FRESH QUESO FRESCO, AND IT'S ENTIRELY WRAPPED IN FRESH SQUASH-BLOSSOM FLOWERS.

AND THEN IT HAS JALAPENOS, WHICH ARE CALLED PARASMENOS HERE.

AND THEN IT'S ALL BUNDLED.

IT LOOKS LIKE AN UNWRAPPED GIFT, NO?

MMM!

SHE JUST STOLE ALL THE SQUASH BLOSSOMS.

IT'S FOR ME.

HA HA HA!

OK.

I ALWAYS STAIN MY CLOTHES WHEN I EAT.

HAVE YOU NOTICED?

AND REMEMBER WHEN I WAS PREGNANT?

I COULDN'T EVEN TAKE A BITE OF SOMETHING WITHOUT... [LAUGHTER] OK. MUY BIEN, EH?

[LAUGHTER] WHAT WOULD YOU DEFINE AS MEXICAN FOOD, LIKE MEXICAN TRADITIONAL FOOD?

WHAT'S IT FOR YOU?

I WOULD START WITH TORTILLAS.

ANYTHING THAT IS ROLLED, FRIED, CUT INTO PIECES.

TORTILLAS.

I THINK IT'S WHOLESOME, AND I THINK IT'S FRESH, COLORFUL, FLAVORFUL, LIKE REAL FOOD.

THE BEST THING TO EAT IT WITH MY FAMILY.

SALUD, NO?

SALUD.

CHEERS.

ME VOY A LLEVAR MUCHOS DOGGY BAG.

[LAUGHTER] I CAN'T TELL YOU HOW MANY TIMES I'VE GOTTEN REQUESTS FOR CHILI RELLENOS, AND THEY ARE A HUGE HIT IN MY FAMILY, TOO.

SO FINALLY I'M SHOWING YOU HOW I MAKE MINE.

BUT FIRST I'M GOING TO SHOW YOU HOW TO MAKE THE SALSA ROJA, OR THE RED SAUCE THAT IS BATHED ALL OVER THOSE CHILI RELLENOS.

SO I HAVE TWO POUNDS OF RIPE TOMATOES.

JUST COVER THEM WITH WATER, BRING IT TO A BOIL, AND SIMMER THEM FOR ABOUT 15 MINUTES.

YOU WANT THEM INCREDIBLY MUSHY.

AND THEN I HAVE TWO GARLIC CLOVES.

AND THEN I'M GOING TO ADD A PIECE OF AN ONION, JUST A WHITE ONION.

AND SOME SALT.

AND SOME FRESHLY GROUND BLACK PEPPER.

I'M GONNA PUREE THESE UNTIL COMPLETELY SMOOTH.

AND THIS IS A BASIC USED FOR SO MANY THINGS, FROM SOUPS TO STEWS TO JUST BEING THE SALSA THAT BATHES THOSE CHILI RELLENOS.

[BLENDER WHIRRING] [BLENDER STOPS] AND IT'S ALREADY TASTY, BUT I'M GOING TO SEASON IT JUST A LITTLE BIT MORE BY COOKING IT FURTHER.

SO I HAVE HERE IN MY COOKING POT TWO TABLESPOONS OF VEGETABLE OIL, AND IT'S BEEN HEATING.

I HAVE IT OVER MEDIUM-LOW HEAT.

I'M GOING TO PUREE IT.

IT MAY WANT TO JUMP.

SIZZLING I'M GOING TO ADD ONE CUP OF CHICKEN BROTH.

AND YOU CAN SEE ACTUALLY NOW HOW IT'S STARTING TO COOK FURTHER, AND YOU WANT THE SAUCE TO END UP BEING THAT DEEP, FLAVORFUL RED.

IT'S GOING TO SIMMER THERE FOR ABOUT 15 MINUTES.

CHILI RELLENOS ARE A BIG THING.

THE FIRST THING YOU NEED FOR CHILI RELLENOS IS CHILIES.

THE CHILI POBLANOS ARE GREAT FOR STUFFING BECAUSE THEY ARE CHUBBY AND THEY'RE BIG AND THEY HAVE VERY THICK SKIN, AND THEY HAVE A LOT OF SPACE FOR A LOT OF STUFFING.

THE FIRST THING YOU DO IS YOU HAVE TO CHAR OR ROAST THEM.

THE MOST OLD-FASHIONED WAY AND TRADITIONAL WAY IS TO DO IT RIGHT OVER AN OPEN FLAME.

SO WHAT YOU WANT IS TO GET THIS VERY, VERY CHARRED SKIN ALL OVER, AND THIS SMELLS SO BEAUTIFUL.

IT SMELLS, LIKE, FLOWERY AND EXUBERANT AND JUST VERY, VERY FRAGRANT.

AND YOU'RE GONNA PUT THE CHILIES IN A PLASTIC BAG.

YOU'RE GONNA LET THEM SWEAT FOR 10 TO 15 MINUTES.

AND THEN...

I'M GONNA USE ONE THAT'S NOT THE ONE THAT I JUST PUT IN THERE.

SO THE SKIN COMES RIGHT OFF.

AND THEN YOU REMOVE THE SEEDS AND THE PLACENTA, WHICH IS ON TOP, AND THE VEINS.

TODAY WE'RE STUFFING THEM WITH MONTEREY JACK CHEESE.

YOU CAN USE A TOOTHPICK TO HELP YOU CLOSE IT AS IF IT WAS A SAFETY PIN.

I THINK IT WOULD BE HARD FOR ME TO CHOOSE 3 FAMILY FAVORITES OF ALL TIME BECAUSE WE HAVE SO MANY FAVORITES, AND THEN WE KEEP ADDING ON.

BUT WHEN CHOOSING WHAT TO MAKE TODAY, I WAS JUST THINKING OF DISHES THAT ARE MY AND MY FAMILY'S FAVORITES, BUT ALSO THOSE THAT I THINK ARE FAMILY FAVORITES OF ANY MEXICAN FAMILY THAT I KNOW.

AND THEN WE'RE GOING TO BEAT 4 EGG WHITES UNTIL THEY ACHIEVE THE MOST VOLUME THAT THEY CAN.

WHILE MY MIXER IS HELPING ME OUT, I'M GOING TO COVER MY CHILIES IN THIS FLOUR.

THIS IS GOING TO HELP THE BATTER STICK TO THE CHILIES.

I LIKE TO PUT TOO MUCH STUFFING IN THEM.

I'M FOLDING IN 4 EGGS YOLKS VERY CAREFULLY UNTIL IT ALL COMBINES.

YOU WANT TO HEAT YOUR OIL OVER MEDIUM TO MEDIUM-LOW HEAT.

AND TO TEST THE OIL, I'M DIPPING A TORTILLA.

WHAT YOU WANT IS FOR THE OIL TO CREATE BUBBLES, BUT YOU DON'T WANT IT TO GO WILD.

I'M JUST COVERING THE CHILIES IN THAT BATTER.

AND THEN IT GOES...

RIGHT IN THERE.

THIS IS HOW THEY SELL THEM ALL OVER MEXICO, ESPECIALLY IN CENTRAL MEXICO.

YOU WANT TO PAY ATTENTION TO THOSE CHILIES, BECAUSE YOU DON'T WANT THEM TO BURN, AND YOU WANT THEM TO FLUFF AND BROWN.

YOU WANT TO FLIP THEM CAREFULLY.

WHAT I WOULD SAY TO PEOPLE WHO ARE AFRAID OF MAKING THE CHILI RELLENOS, THEY'RE EASIER THAN YOU THINK, THEY'RE A JOY TO EAT, AND THEY'RE REALLY FUN TO MAKE.

SO IF YOU WANT NOTHING TO DO WITH THE BATTER OR THE FRYING IN OIL, YOU CAN JUST HAVE YOUR STUFFED CHILIES WITH THE CHEESE, AND YOU CAN FINISH THEM DIRECTLY IN THE TOMATO SAUCE, WHICH SHOULD BE READY.

IT SMELLS INCREDIBLE, AND THE COLOR IS JUST AS I WANTED, VERY DARK, AND IT'S THICKENED CONSIDERABLY.

THE WAY THAT WE'RE GONNA EAT IT, THE TRADITIONAL WAY IS TO SERVE THESE CHILIES ON A PLATE AND BATHE THEM WITH THIS SAUCE.

MY MERINGUES ARE READY, AND LOOK AT HOW BEAUTIFUL THEY LOOK.

JUST GORGEOUS.

LOVELY WAVES.

AND NOW I'M GONNA LET THEM COOL HERE.

AND THE RICE IS READY, TOO.

COME TAKE A PEEK, BECAUSE IT IS SO PRETTY.

AND NOW I'M GONNA MAKE THE FILLING FOR MY CAKE.

BUT I NEED A LITTLE HELPER.

JUJU.

SO I HAVE THE MERINGUE LAYERS OVER THERE.

WILL YOU HELP ME MAKE THE FILLING?

SI.

WE'RE WHIPPING TOGETHER 1 1/2 CUPS OF HEAVY WHIPPING CREAM AND 8 OUNCES OF MASCARPONE CHEESE.

AND THEN, JUJU, LET'S ADD A TEASPOON OF VANILLA.

I'M NOT ADDING ANY SUGAR OF ANY SORT TO THIS FILLING BECAUSE THE MERINGUE ARE GIVING THIS CAKE ALL THE SWEETNESS THAT WE NEED.

YEAH.

DO YOU WISH THIS WAS A MUCH BIGGER BOWL OF MASCARPONE?

YEAH.

HA HA HA!

YEAH?

OK. NOW LET'S START SLOW SO IT DOESN'T SPLASH ALL OVER US.

AND THEN ONCE IT STARTS MIXING, WE CAN TAKE IT TO THE 4 OR TO THE 6.

HOLD IT.

OK. OK. JUST WHEN IT STARTS MAKING, LIKE, REALLY STRONG SHAPES IN THERE, THEN WE STOP.

CAN YOU HELP ME BRING THOSE MERINGUES?

SI.

NOW, WHO MADE THIS?

I DID.

YOU GUYS, JUJU MADE THIS CAKE STAND.

I THINK WE CAN COUNT TO, LIKE, 3 MEXICO CITIES.

ONE MEXICO CITY, TWO MEXICO CITY, THREE MEXICO CITY.

PATI: OFF.

WE GOT IT JUST BEFORE IT TURNED TOO THICK.

BECAUSE THIS IS GONNA BE THE FILLING FOR THE MIDDLE LAYER.

DO YOU WANT TO FOLD IT IN WITH THE STRAWBERRIES?

WHICH DO YOU THINK SHOULD GO THE ONE IN THE BOTTOM?

ESTE?

OK. SHOW THEM HOW PRETTY THAT MERINGUE LOOKS.

WE CAN CHEAT A LITTLE AND SHOW THEM HOW IT CRISPS.

DO YOU GUYS SEE?

SWEET, JUST BARELY CHEWY IN THE MIDDLE.

RIGHT?

SO GOOD.

PATI: YOU WANT TO ADD A SECOND LAYER OF MERINGUE?

NOW, DON'T SQUEEZE IT AS IF IT WAS A SANDWICH.

HA HA HA!

AND NOW THE STRAWBERRY AND WHIPPED CREAM LAYER.

MM-HMM.

ARE THOSE ENOUGH STRAWBERRIES FOR YOU?

NO.

NO?

NO, DON'T SQUEEZE.

IT'S LOOKING GOOD OR WHAT?

I'LL BE THE JUDGE OF THAT.

HOW MANY STACKS DO YOU THINK THIS CAKE NEEDS?

EITHER 8 BECAUSE I'M 8 OR TO REACH THE CEILING.

WHAT DO YOU MEAN, A CAKE TO REACH THE CEILING?

I THINK THIS CAKE SERVES 10.

HOW MANY PEOPLE DO YOU THINK THIS IS GOOD FOR?

I THINK THIS IS GOOD FOR ME.

YOU WANT TO PUT THE FINAL... YEAH, RIGHT IN TO ATTACH.

OOH.

ENTRARA?

OK. GO GET 'EM.

SO, MOM, WHAT DO WE HAVE?

DRUNKEN RICE WITH CHICKEN AND THE CHILI RELLENOS WITH THE SAUCE.

MMM!

SO, WHAT DID YOU THINK, GUYS?

IT'S REALLY GOOD.

MMM!

I SEE THAT YOU'RE CLEANING OUT THE CHILI RELLENOS, YEAH?

YEAH.

DID YOU GET A SPICY ONE?

YEAH, MINE WAS REALLY SPICY.

YOU CAN GET A SUPER-SPICY ONE, AND YOU CAN GET A VERY SHY ONE.

A SHY ONE?

JUJU: SHY?

WHAT'S THAT SUPPOSED TO MEAN?

YOU KNOW... WHOA!

QUE TAL!

WAIT, WAIT, WAIT.

YOU GUYS HAVE TO LISTEN TO THIS.

[CRUNCHING SOUNDS] OOH... WHOA!

AY, GRACIAS.

GUYS... WHAT A BEAUTIFUL THING.

STRAWBERRY.

MMM!

I THINK THIS CAKE IS ALREADY OVER THE TOP.

LIKE, IF YOU COULD DO ANYTHING ELSE TO IT-- I KNOW.

I KNOW.

I WOULD MAKE THE BEST CHOCOLATE SAUCE AND SPREAD IT ALL OVER THE TOP.

I WOULD REPLACE THE WHIPPED CREAM WITH ICE-CREAM.

MMM!

WITH VANILLA ICE-CREAM?

ANY ICE-CREAM.

THAT'S FOR THE NEW FAVORITE FAMILY RECIPES.

OH, MY GOSH!

YOU JUST BROKE THE CAKE!

BOY: JUJU, YOU BROKE THE CAKE.

JUJU!

THAT WAS PAPI'S SLICE.

[LAUGHTER] FOR RECIPES AND INFORMATION, VISIT patismexicantable.com OR GET SOCIAL ON TWITTER AND FACEBOOK @PatiJinich.

MAN: "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY... WOMAN: GUANAJUATO, LIVE IT TO BELIEVE IT.

MAN: LAMORENA CHILIES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

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

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

GOYA CHICK PEAS, PART OF A HEALTHY DIET.

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.