VALLADOLID, A BEAUTIFUL LITTLE COLONIAL TOWN ON THE YUCATAN PENINSULA, ABOUT HALFWAY BETWEEN MERIDA AND CANCUN, THE PERFECT PLACE FOR A DAY OF EXPLORING WITHOUT A PLAN.

IT REALLY IS VERY BEAUTIFUL.

BACK IN MY KITCHEN, I'M COOKING A FEW RECIPES INSPIRED BY MY DAY OF EXPLORATION.

FIRST, COMFORTING, CRISPY, A YUCATAN CLASSIC-- SOPA DE LIMA.

THEN, A CLEAN AND REFRESHING PINEAPPLE LIME SMOOTHIE AND ONE OF MY NEW FAVORITES, A RECIPE SO GOOD A CITY CLAIMS IT AS THEIR OWN-- LOMITOS DE VALLADOLID.

YOU ADD SOME OF THE LOMITOS, AND THEN YOU YUM.

MMM!

AND THEN YOU REPEAT AGAIN AND AGAIN.

♪ DAME, DAME ♪ ♪ DAME TU CHOCOLATE ♪ ♪ DAME, DAME ♪ ♪ DAME TU PILONCILLO ♪ ♪ DAME, DAME ♪ ♪ DAME CAFE CALIENTE ♪ ♪ DAME, DAME ♪ ♪ DAME TU CORAZON ♪ [MUSIC PLAYING] "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY THE MINISTRY OF AGRICULTURE, LIVESTOCK, RURAL DEVELOPMENT, FISHERIES, AND FOOD... MEX BEST.

AND THE NATIONAL AGRICULTURAL COUNCIL.

FUD BRAND MEATS, WITH TRADITIONAL MEXICAN FLAVOR.

LA MORENA CHILIES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

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.

PATI: EVERY TIME I TRAVEL, I FEEL LIKE I CAN JUST EAT MY WAY THROUGH THE TOWN OR THE CITY OR THE VILLAGE.

I JUST THINK THAT THAT'S THE WAY YOU CAN GET TO KNOW A PLACE.

AT WHAT TIME DO THEY HAVE BREAKFAST?

IS THERE ANYTHING FOR SNACK?

IS THERE A CERTAIN WAY OF DRINKING THE COFFEE OR HAVING A DRINK?

I THINK YOU CAN REALLY GET TO KNOW THE PERSONALITY OF A PLACE BY EATING YOUR WAY THROUGH IT IN THE WAY THE PEOPLE OF THAT TOWN DO IT.

ABOUT AN HOUR FROM CANCUN, THE QUAINT LITTLE TOWN OF VALLADOLID IS THE PERFECT PLACE TO SPEND A DAY WITHOUT A PLAN.

MY ONLY GOAL--TO EXPERIENCE AS MUCH OF THE LOCAL CUISINE AS POSSIBLE.

SO I ASKED THE MAN AT THE ENTRANCE OF THE HOTEL, WHAT DO PEOPLE USUALLY HAVE HERE FOR LUNCH OR BRUNCH?

AND HE SAID, "LOMITOS DE VALLADOLID."

CHUNKS OF SLOW-COOKED PORK ARE SERVED ON LIGHTLY FRIED CORN TORTILLAS CALLED SALBUTES.

YOU CAN DRESS IT WITH COLESLAW AND A SPICY HABANERO SALSA MADE FROM CHARRED HABANERO PEPPERS WITH BITTER ORANGE.

THEY WARNED ME TO JUST TAKE A VERY LITTLE.

I CAN TAKE MORE HEAT.

SOME PEOPLE JUST TAKE THEIR TACOS OR THEIR SALBUTES OR PANUCHOS AND JUST ADD A LITTLE SALSA AND EAT THEM.

I TAKE A BITE, AND THEN I ADD MORE OF THE GARNISHES.

MMM...

THE SALBUTE IS A LITTLE BIT AIRY BUT VERY SOFT.

THEN YOU HAVE THE LOMITOS, WHICH ARE JUST VERY NICELY SEASONED CHUNKS OF PORK CUBES.

I CAN JUST TASTE THE SIMPLE SEASONINGS-- TOMATO, ONION, GARLIC-- AND IT'S SO DELICIOUS.

ONE OF MY FAVORITE THINGS TO DO WHEN I TRAVEL IS GET THE LOCAL COFFEE.

AND HERE THEY HAVE THE CAFE LECHERO, WHICH IS THE WAY THEY CALL COFFEE AND MILK HERE.

PERO EL GRANO QUE USA ES MEXICANO?

ES DE VERACRUZ.

OH, SHE GRINDS HER OWN COFFEE, AND THE COFFEE THAT SHE USES COMES FROM THE STATE OF VERACRUZ.

ES ARABICO DE ALTURA?

SI, SI, SI, SI.

IT'S AN ARABIC STYLE COFFEE, REALLY HIGH ALTITUDE.

IT'S REALLY DELICIOUS.

MMM!

MUCHAS GRACIAS.

DE NADA.

DE NADA.

LAST NIGHT, I HAD SEEN A SIGN FOR HABANERO RICE.

SO I'M GOING TO SEE IF I CAN FIND THAT STORE AGAIN.

ME DIJERON QUE TIENEN AQUI UN ARROZ MUY BUENO QUE PREPARAN CON HABANERO?

CON SALSA DE HABANERO.

CON SALSA DE HABANERO?

I GUESS I HAD IT WRONG.

IT'S ACTUALLY RICE WITH HABANERO SALSA.

ESTA ES REVUELTA...

HE EXPLAINS THAT IT'S ACTUALLY WHITE RICE WITH A LITTLE BIT OF CARROTS COOKED WITH CHICKEN BROTH.

AND YOU ADD THE HABANERO SALSA, DEPENDING ON HOW MUCH YOU CAN STAND, AS YOU EAT IT.

PICA PERO NO ME MUERO.

OK.

HE TELLS ME IT'S VERY SPICY.

LET'S SEE.

HABANERO KICKING IN IN 3, 2, 1.

OOH-HOO-HOO!

SI PICA.

MAN: THAT'S WHAT I TELL YOU.

I SAID IT'S SPICY BUT I WON'T DIE.

AND NOW I'M THINKING, LIKE, MAYBE I'LL DIE A LITTLE.

ESTA ES UN VEGETAL LLAMADO CHAIA.

LUCKILY, THEY ALSO SELL THE ANTI-VENOM.

IT'S MADE FROM CHIA LEAVES, PINEAPPLE, AND LIME JUICE.

THE DRINK IS REALLY GOOD, AND IT'S REALLY SOOTHING THE BRAIN.

MMM!

QUE RICO.

GRACIAS.

I'M AT THE MAIN PLAZA OF VALLADOLID, AND THIS PLAZA IS LIKE THE CITY'S MEETING POINT TODAY, WHERE EVERYTHING HAPPENS.

WHEN PEOPLE ARE GONNA MEET, THEY SAY, "I'LL MEET YOU RIGHT AT THE PLAZA."

VALLADOLID WAS ESTABLISHED IN THE YEAR OF 1543.

AND THAT OVER THERE IS THE CHURCH OF SAN GERVASIO, WHICH WAS ESTABLISHED IN 1545, JUST A FEW YEARS AFTER VALLADOLID.

ACTUALLY, YOU CAN SEE THOSE TOWERS FROM ANYWHERE IN THE CITY, BECAUSE VALLADOLID, JUST LIKE THE REST OF YUCATAN, IS VERY FLAT.

MY FAVORITE THING TO DO IS EXPLORE WITHOUT A PLAN, DIP INTO A LITTLE STREET, OR PEEK INTO A COURTYARD, BECAUSE THAT'S WHERE YOU ALWAYS FIND THE UNEXPECTED VIEW OR SHOP OR BOUTIQUE.

ESTAS SON COMO HAMACAS.

I'M ALWAYS AMAZED AT THE QUALITY OF THE HOMEMADE CLOTHING AND DESIGN STORES EVERYWHERE.

PERO LO ESTAN MODERNIZANDO UN POQUITO.

SO, LIKE, THE HAMMOCKS IN YUCATAN...

SO THEY'RE USING THAT SAME TECHNIQUE, AND THEY'RE TURNING IT INTO BAGS.

ESTO ES DE COSTAL.

SON YUTES.

SO THEY'VE TURNED THE SACKS THAT THEY USED TO USE FOR CACAO AND COFFEE INTO BEAUTIFUL, FASHIONABLE BAGS.

SEE?

THERE'S FOOD EVERYWHERE.

BUENAS.

BUENAS.

AND WHAT FOOD TOUR IS COMPLETE WITH A LITTLE LOCAL SWEET?

DE QUE ES SU HELADITO?

ES DE COCO.

HACEMOS DE OTROS SABORES.

PIDO UNO?

EN BARQUILLO?

SI.

SI.

ICE CREAM IS A BIG DEAL HERE IN VALLADOLID.

EVERYTHING IS MADE FROM SCRATCH.

IT'S HOMEMADE.

THEY MAKE IT WITH AN INGREDIENT THAT IS THE MOST PREVALENT ACCORDING TO THE SEASON.

NOW THEY'RE MAKING COCONUT.

AY, GRACIAS.

A VER.

MMM!

UY, QUE RICO ESTA SU HELADITO.

THERE ARE SO MANY DELICIOUS THINGS TO TRY, BUT FOR NOW, I'M GOING TO TAKE A BREAK FROM OUR FOOD TOUR.

THERE'S ONE MORE THING THAT I'VE BEEN TOLD I HAVE TO SEE WHILE I'M HERE IN VALLADOLID.

I'VE COME TO THE XKEKEN CENOTE.

CENOTES ARE UNDERGROUND LAKES THAT CAN BE VERY FAR BELOW THE SURFACE.

SO TO SEE THEM, YOU HAVE TO GO VERY FAR UNDERGROUND YOURSELF.

WHOA!

I MEAN, VERY FAR.

A LITTLE FARTHER.

AH, IT REALLY IS VERY BEAUTIFUL.

IT WAS DISCOVERED LESS THAN 50 YEARS AGO.

THERE WAS A MAN FROM A SMALL TOWN VERY CLOSE TO VALLADOLID WHO WENT OUT HUNTING FOR DEER.

DEER IS A TRADITIONAL INGREDIENT HERE IN THE YUCATAN.

HE WENT OUT HUNTING.

HE DIDN'T FIND ANY DEER, BUT HE FOUND A WILD BOAR, AND THE WILD BOAR GOT INTO A LITTLE HOLE THAT THE HUNTER COULDN'T GET INTO, BUT HE HAD A MACHETE, AND HE CUT A LOT OF TREE ROOTS, AND THAT'S HOW HE FOUND THE CENOTE.

AND NOW A LOT OF PEOPLE, NOT ONLY FROM THIS SMALL TOWN, BUT EVERYWHERE ELSE COME TO VISIT BECAUSE IT IS GORGEOUS.

THE WATER FEELS SO NICE, AND THERE'S A LOT OF CATFISH, AND THEN THERE'S THESE TINY LITTLE FISH.

THEY EAT YOUR DRY SKIN, AND I CAN FEEL THEM TICKLING MY TOES.

HA HA HA HA!

THEY'RE EATING MY FEET!

HA HA!

AYE!

YOU GUYS, YOU HAVE TO GET YOUR FEET IN HERE.

AND BEFORE I KNEW IT, THE REST OF THE GANG GOT A PEDICURE AS WELL.

YOU KNOW WHAT?

PROBABLY THE GUYS' FEET ARE SO STINKY THAT THE FISH WON'T...

I'M KIDDING.

A VISIT TO THE YUCATAN CAN BE SUCH AN INSPIRATION IN THE KITCHEN, AND ONE OF THE MOST ICONIC DISHES FROM THE REGION IS SOPA DE LIMA.

I CAN'T TELL YOU HOW MANY PEOPLE HAVE ASKED ME FOR A SOPA DE LIMA RECIPE.

IT HAS FLAVORS THAT PEOPLE CAN ONLY FIND IN THE YUCATAN.

SO IT MAKES FOR A MEMORABLE DISH.

TO BEGIN MAKING IT, I HAVE 5 GARLIC CLOVES THAT I'M GOING TO COMPLETELY CHAR.

WHILE THAT CHARS, I'M GONNA MAKE A VERY SIMPLE CALDO DE POLLO, OR CHICKEN BROTH.

TURN ON HIGH.

AND INTO THE HEATED WATER I'M GOING TO PUT TWO POUNDS OF CHICKEN BREASTS, 3 BAY LEAVES, 3 WHOLE CLOVES WITH STEMS, ONE FULL TEASPOON OF OREGANO, HALF A TEASPOON OF THYME, 2 1/2 TEASPOONS OF SALT, AND SOME PEPPER.

ROASTING OR CHARRING INGREDIENTS IS A TECHNIQUE THAT'S USED THROUGHOUT THE YUCATAN.

THEY ALSO INCLUDE THE GARLIC SKIN IN THEIR RECIPES AND IN THE DISHES, AND IT REALLY MAKES FOR THAT VERY UNIQUE YUCATECAN TASTE.

AND WE'RE GONNA LET IT COOK FOR ABOUT 40 MINUTES.

WHILE THAT COOKS, I'M GONNA START MY VERSION OF LOMITOS DE VALLADOLID, ONE OF THE MOST POPULAR DISHES FROM THE YUCATAN.

I HAVE 2 POUNDS OF PORK TENDERLOIN, AND YOU WANT TO LEAVE ANY OF THE FAT THAT REMAINS ON THE TENDERLOIN BECAUSE THIS IS GONNA COOK FOR A WHILE.

YOU WANT PIECES THAT ARE SMALL, JUST LIKE THAT.

THIS IS ONE OF THOSE DISHES THAT HAS VERY FEW INGREDIENTS, BUT TO MAKE IT PROPERLY, YOU HAVE TO MAKE IT UNTIL THE DISH IS EN SU PUNTO, AND THAT ONLY HAS TO DO WITH COOKING WHERE IT COMES TO ITS PERFECT PLACE OF SEASONING AND TEXTURE AND CONSISTENCY.

AND SO WE HAVE 3 TABLESPOONS OF LARD OVER MEDIUM TO HIGH HEAT.

IT IS JUST GOING TO SEASON AND GIVE EVEN MORE FLAVOR TO THE DISH.

BUT IF YOU DON'T WANT TO USE LARD, YOU CAN USE VEGETABLE SHORTENING, OR YOU CAN USE OIL.

I'M GOING TO ADD SOME SEASONING WITH SALT, PEPPER, ONE CHOPPED WHITE ONION, AND THEN SOME VERY RIPE TOMATOES.

I HAD GONE TO THE YUCATAN MANY TIMES, AND I HAD TRIED THE LOMITOS DE VALLADOLID AND HAD THOUGHT, "HMM..." I DIDN'T GET TO THE RIGHT LOMITOS DE VALLADOLID UNTIL I GOT TO VALLADOLID.

OF COURSE, I GOT HOME AND STARTED TESTING AND DEVELOPING A RECIPE SO THAT YOU CAN MAKE IT, TOO.

EVEN THOUGH IT HAS THE SAME 3 INGREDIENTS, HOW MUCH TOMATO AND HOW MUCH ONION AND WHEN DO YOU ADD ONE INGREDIENT AND THE SECOND AND THE THIRD?

AND I THINK I NAILED THE PERFECT COMBINATION.

SO YOU NEED 2 1/2 POUNDS OF VERY RIPE TOMATOES.

YOU WANT TO USE THE SKIN AND THE SEEDS AND EVERYTHING THAT THE TOMATO HAS TO GIVE.

THE LOMITOS WILL TAKE IT ALL.

I WAITED FOR THE ONION TO SOFTEN FOR 2 OR 3 MINUTES, AND THEN YOU ADD YOUR TOMATO.

I'M GOING TO LOWER THE HEAT TO MEDIUM-LOW, AND I'M GOING TO PUT MY TIMER AT 40 MINUTES.

I LIKE TO COOK IT TO ONE HOUR AND 10 MINUTES, BUT I'M GONNA PUT IT AT 40 MINUTES SO THAT I CAN SHOW YOU WHAT THE LOMITOS LOOK LIKE WHEN YOU COULD EAT THEM BUT THEY'RE NOT EN SU PUNTO.

NOW I HAVE TIME TO CHECK THE CHICKEN BROTH FOR MY SOPA DE LIMA.

MY CALDO DE POLLO IS READY, AND THE SMELL IS SO YUCATECAN.

SO I HAVE MY CHICKEN BREASTS, WHICH ARE COOKED BUT SHOULD BE VERY MOIST.

I'M GONNA LET IT COOL A LITTLE BIT WHILE I STRAIN MY BROTH, WHICH IS GONNA BE THE BASE OF THE SOUP.

I'M GOING TO MAKE A YUCATECAN SOFRITO.

AND IT'S JUST GONNA BE A HALF OF A RED ONION.

GONNA HEAT MY OIL.

A COUPLE TABLESPOONS.

THE YUCATECAN SOFRITO IS FOUND IN SO MANY STEWS AND DISHES AND SALSAS.

[SIZZLING] HOW WE SAY IN MEXICO THE CHILI DULCE, OR GREEN BELL PEPPER.

EVERY PERSON THAT HAS TOUCHED THE YUCATAN HAS TRIED AND LOVED THIS SOPA DE LIMA.

AND OF COURSE, WHEN WE WENT THERE, I WAS TRYING ALL OF THE SOPA DE LIMAS THAT I COULD TRY TO GET THE BEST, BUT THE PRODUCER OF MY TV SERIES WENT INSANE WITH THIS SOUP.

WHEN WE'D GO TO RESTAURANTS AND THE WAITER ASKED, "WHAT DO YOU WANT?"

SHE WOULDN'T SAY, "GIVE ME SOPA DE LIMA, PLEASE."

SHE WOULD SAY, "I WANT MY SOPA DE LIMA."

ALLIE, THIS RECIPE IS FOR YOU, SO THAT YOU CAN MAKE YOUR SOPA DE LIMA AT HOME.

I'M ADDING THE TOMATOES.

THE SOFRITO NEEDS TO BREAK DOWN, AND WHILE THIS HAPPENS, I'M GONNA SHRED THE CHICKEN.

THIS CHICKEN SHOULD BE YUMMY, BECAUSE THE COOKING PROCESS DIDN'T SUCK OUT ALL OF THE MOISTURE THAT THE CHICKEN HAD.

WE HAVE THE SOFRITO THAT IS NOW NICELY SEASONED, AND I'M GONNA ADD A SPRINKLE OF SALT.

OK.

SO I'M ADDING MY SEASONED CHICKEN BROTH.

I'M GONNA ADD THE CHICKEN.

AND THEN THE LAST THING I'M GONNA DO IS I'M GONNA MAKE MY TORTILLA STRIPS FOR THE SOUP.

TO MAKE THE TORTILLA STRIPS, THEY CUT THEM INTO VERY THICK STRIPS, LIKE THAT.

SO, THIS IS REALLY LIKE A 5-SECOND THING.

YOU TRY TO FLIP THEM.

ANOTHER 5 SECONDS, AND THEN THEY NEED TO BE OUT.

AND THEN AFTER YOU HAVE THE TORTILLA STRIPS OUT, YOU SPRINKLE THEM WITH A LITTLE BIT OF SALT, BECAUSE THE SALT WILL STICK NOW.

THE NICE RICH BROTH, WHICH YOU CAN SEE HAS A LOT OF COLOR AND A LOT OF FLAVOR.

THE MOST IMPORTANT THING ABOUT THE SOPA DE LIMA IS THE LIMA, AND THE LIMA USED TO BE IMPOSSIBLE TO FIND IN THE U.S., BUT NOT ANYMORE.

YOU NEED TO GO AND TALK TO YOUR GROCER AND TELL HIM TO BRING LIMA.

THEY'RE SO DELICIOUS.

THEY'RE VERY DIFFERENT FROM THE LIME AND FROM THE LEMON.

SO, SEE, IT'S A DIFFERENT KIND OF CITRUS.

IT IS LESS OVAL.

IT IS MORE ROUND, LIKE AN ORANGE.

IT HAS A VERY THIN PEEL, AND IT SHOULD BE VERY, VERY SOFT.

AND JUST WAIT UNTIL YOU SEE WHEN I CUT THROUGH IT.

SO I'M GONNA CUT IT IN HALF.

THIS IS A LIMA.

AND YOU'VE NEVER TASTED ANYTHING LIKE THIS.

FIRST OF ALL, I JUST SLICED IT, AND THE AROMA, THE FRAGRANCE, IT IS FLOWERY AND FRAGRANT AND SO FRESH, AND THE TASTE IS...

IMAGINE A LEMON OR A LIME WITHOUT THE ACID OR THE TART, BECAUSE THE LIMA HAS THE LOWEST AMOUNT OF CITRIC ACID IN ANY CITRUS.

SO YOU JUST GET THE SWEET.

ADD A COUPLE OF SLICES OF THE LIMA.

NOW THE TORTILLA STRIPS.

AND NOW GIVE ONE FINAL SQUEEZE OF THE REST OF THE LIMA INTO THE SOUP.

LET'S SEE IF IT TASTES LIKE THE ONE.

MMM...

SO LIGHT, SO COMFORTING, BUT THE LIMA ADDS THAT NICE SWEETNESS, LIKE, ALL OVER THE SOUP, THAT FRAGRANCE, THAT FLOWERY FRAGRANCE.

IT IS SO GOOD.

IT IS SO HOMEY.

IT IS SO UNPRETENTIOUS, JUST LIKE THE YUCATAN, BUT ONCE YOU EAT IT, IT'S LIKE... ALL THE COMFORT AND THE SAFETY THAT YOU NEED IN YOUR HOME.

REALLY YUMMY.

HA HA.

AND THEN IF IT'S REALLY GOOD, YOU TELL YOUR PRODUCER, "ALLIE, COME EAT THIS SOUP."

HERE IS YOUR SOUP.

I'VE BEEN WAITING ALL WEEK FOR THIS.

YAY!

[KISS] CHEERS.

MMM.

MMM!

MMM!

IT'S SO GOOD.

IT'S SO CLEAN, FRESH, AND JUST COMFORTING.

[KISS] HA HA HA!

THANK YOU, PATI.

OK.

I'M TAKING THIS BACK TO WHERE I BELONG, BEHIND THE MONITORS.

THANK YOU, PATI.

MMM.

NOW IT'S TIME TO SHOW YOU HOW THE LOMITOS LOOK... [TIMER RINGS] AFTER COOKING FOR 40 MINUTES.

SO YOU CAN SEE, THIS IS LIKE MANY VERSIONS OF LOMITOS THAT I ATE, WHICH ARE NOT AT THE POINT THEY SHOULD BE.

IT'S MORE LIKE A STEW.

THIS IS JUST TO SHOW YOU THAT INGREDIENTS MATTER, BUT TIME REALLY MATTERS.

WE NEED TO COOK THIS DOWN, AND IT WILL LOOK COMPLETELY DIFFERENT.

I'M GOING TO COOK FOR 30 MINUTES MORE.

JUST LIKE THE CHIA SMOOTHIE THAT I HAD IN VALLADOLID, THIS TROPICAL PINEAPPLE LIME SMOOTHIE WILL GO GREAT WITH ANY DISH FROM THE YUCATAN.

IN MEXICO, WE ARE CRAZY ABOUT SMOOTHIES, BUT WE DO NOT CALL THEM SMOOTHIES.

WE CALL THEM LICUADOS.

THE FRESH PINEAPPLE ONE IS MADE IN MANY DIFFERENT WAYS.

TODAY I'M GOING TO MAKE A VERY REFRESHING ONE WITH MINT.

MY DEAL WITH SMOOTHIES IS JUST TO USE WHICHEVER FRUIT I HAVE THE RIPEST IN MY FRIDGE.

SMOOTHIES ARE GREAT FOR THAT.

WHATEVER YOU DON'T WANT TO EAT ANYMORE AND IT'S VERY RIPE OR A LITTLE BIT PAST ITS PRIME, IT'S GONNA MAKE A GREAT SMOOTHIE.

AN EASY WAY TO CUT IT IS JUST TO GO WITH THE CHEEKS.

AND IT'S GONNA BE ABOUT 4 TO 5 CUPS.

I'M GONNA ADD A QUARTER-CUP OF VERY FRESH MINT, AND THEN I'M GONNA ADD THE ZEST.

I'M LOOKING FOR A VERY PLUMP LIME.

SO THIS IS GONNA GIVE IT SOME DIMENSION, BECAUSE YOU'RE GONNA HAVE THE TART AND THE BITTER FROM THE RIND, WHICH IS ALWAYS REALLY GOOD WITH THE SWEET.

I ATE A LOT OF LICUADOS WHEN I WAS A KID.

THERE'S A VERY FAMOUS LICUADO STAND IN CHAPULTEPEC PARK, WHICH IS LIKE THE CENTRAL PARK OF MEXICO CITY, AND I USED TO GO WITH MY DAD ON SATURDAY OR SUNDAY MORNINGS.

MY DAD USED TO BE A RUNNER, AND HE USED TO RUN, AND I WOULD JUST SIT AND READ A BOOK AND THEN AT THE END, WE'D HAVE THESE GIGANTIC LICUADOS WITH TWO STRAWS TO SHARE.

SO NOW WHEN I GO BACK TO MEXICO, WE STILL GO TO CHAPULTEPEC, AND NOW HE'LL SIT DOWN WITH HIS NEWSPAPER AND READ WHILE I JOG, BECAUSE NOW I'M JOGGING OR TRYING TO JOG.

AND THEN WE'LL SIT DOWN FOR SOME FRESH FRUIT AND SOME LICUADOS, AND MY OLDER BOYS ARE STARTING TO JOIN ME, BECAUSE THEY'RE ON THEIR TRACK TEAMS.

SO I'M ADDING A TABLESPOON OF AGAVE SYRUP.

AND THEN I'M ADDING SOME ICE.

[BLENDER WHIRRING] READY, BECAUSE I STILL WANT SOME OF THOSE CHUNKS AND SOME OF THAT ICE TO MUNCH ON.

MMM.

MMM!

TART, SLIGHTLY SWEET, AND IT HAS THAT SUPER-LIGHT BITTER TWIST FROM THE ZEST, AND I STILL HAVE SOME CHUNKS OF PINEAPPLE, AND I STILL HAVE SOME CHUNKS OF THE ICE.

MMM-MMM.

IF YOU WANT TO MAKE IT GROWN-UP, YOU CAN ADD A SPLASH OF TEQUILA OR MESCAL.

THIS IS PERFECT FOR ME FOR NOW.

BACK TO THE LOMITOS.

I'M GOING TO THROW SOME CORN TORTILLAS ON MY COMAL THAT I'VE BEEN HEATING OVER MEDIUM HEAT.

AND I'M GOING TO SHOW YOU HOW THEY SERVE THE LOMITOS IN VALLADOLID.

THIS IS HOW THE LOMITOS DE VALLADOLID ARE SERVED.

NOT LIKE A STEW.

THE MEAT IS COMPLETELY FALLING APART.

THE TOMATOES HAVE ALMOST TURNED INTO A PASTE.

AND THAT'S THE FINISH LINE.

NOW THIS IS HOW THEY SERVE IT.

THE TORTILLAS ARE SUPER TOASTED.

WE'VE TURNED THEM INTO TOSTADAS.

THEY'RE TOASTED AND CRISPY, BUT... A LITTLE BIT CHEWY.

NOW I'M GOING TO ADD MY BLACK REFRIED BEANS, WHICH HAVE BEEN HEATING ON THE STOVE.

YOU HAVE BLACK REFRIED BEANS BECAUSE IT IS FOOD FROM THE YUCATAN.

AND THEN THE DELICIOUS LOMITOS SITTING RIGHT THERE.

SO DELICIOUS.

VERY DIFFERENT FROM THAT STEWY KIND OF A THING.

AND THEN WHEN YOU GET IT LIKE THIS, YOU BREAK A PIECE OF THE CRUNCHY TORTILLA, AND YOU SPREAD SOME--MMM.

YOU SPREAD SOME OF THOSE BEANS, AND YOU ADD SOME OF THAT AVOCADO, AND YOU ADD SOME OF THE LOMITOS.

AND THEN YOU YUM.

MMM.

I REALLY WANT THIS MEAL TO LAST FOREVER.

I COULD COME BACK HOME TO EAT THIS EVERY NIGHT AND BE SO COMPLETELY HAPPY.

I CAN SEE WHY THIS CHARMING TOWN HAS CLAIMED IT AS ITS FLAG.

IT IS PERFECTLY BALANCED, SO WELL SEASONED, CRISPY, SMOOTH, TASTY, THE BEANS, IT IS...

SO DELICIOUS.

YOU HAVE TO TRY THIS LOMITOS DE VALLADOLID.

AND THEN YOU'RE GONNA WANT TO GET THERE, TOO.

MMM.

[THEME MUSIC PLAYING] FOR RECIPES AND INFORMATION FROM THIS EPISODE AND MORE, VISIT PatiJinich.com AND CONNECT.

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

ALWAYS CONNECTED.

DISCONNECT... AND FEEL THE MOMENT.

[SHOUTING] POOLS OF CLEAR WATER...

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

CANCUN.

LIVE IT TO BELIEVE IT.

LA MORENA CHILIES AND SAUCES, AUTHENTIC MEXICAN FLAVOR.

INTRODUCING FUD CAMPIRANO MEXICAN CHEESES WITH RESEALABLE PACKAGING.

THE NATIONAL AGRICULTURAL COUNCIL... MEX BEST.

AND THE MINISTRY OF AGRICULTURE, LIVESTOCK, RURAL DEVELOPMENT, FISHERIES, AND FOOD-- PROUD TO SUPPORT "PATI'S MEXICAN TABLE" ON PUBLIC TELEVISION.