Pati's Mexican Table

Pati, voice-over: Some places carry heavy memories, but even there, joy finds a way to dance, to cook, to keep going.

[Both speak Spanish] Pati, voice-over: Here in Mexico City, in Tlatelolco, Gabriela Rojas, the mind behind restaurant Gris, talks about loss, resistance, and the hope that still grows here in the neighborhood.

[Speaking Spanish] Pati, voice-over: Inspired by my meal at Gris, I'll show you how to make a chamorro adobado.

Pati: Juju and Dany are going to love these.

Pati, voice-over: Pork shanks slow-cooked in chipotle, shredded into a taco, and dressed with a bold guacamole full of smoky heat.

Walking distance from Gris is Saln Los ngeles, a legendary dance hall that's echoed with the rhythm of danzn for nearly a century.

Patrons: Salud!

Salud!

Yay!

Pati, voice-over: We bring the micheladas home, where I'll show you how to give this drink an irresistible twist, brimmed with candied sesame seeds and just the right amount of spice.

Pati: Mmm!

Mm-hmm.

This is so beautiful.

That's fabulous.

[Woman chuckles] Ha ha ha ha!

Mmm!

Est delicioso.

[Birds chirping, bell rings] Announcer: "Pati's Mexican Table" is brought to you by... Announcer: La Costea.

Por sabor!

Announcer: From the flavors of the Caribbean to the taste of Latin America, on the menu with Marriott Bonvoy.

Men: Avocados from Mexico [Acoustic guitar plays Avocados from Mexico jingle] Announcer: Over 40 years, bringing authentic Latin American flavors to your table.

Tropical Cheese.

Eggland's Best, available in your grocer's egg aisle.

Visit egglandsbest.com.

[Nationwide Is On Your Side jingle plays] Pati, voice-over: In the heart of Tlatelolco, in the Cuauhtmoc neighborhood, there's a restaurant that's bringing a youthful energy to a community still healing from its troubled past.

Led by Chef Gabriela Rojas, Gris is a beacon of optimism and a reflection of resilience.

[Both speak Spanish] Mmm!

[Both speaking Spanish] Pati, voice-over: Born and raised in Tlatelolco, Gaby knows that this is a neighborhood unlike any other.

[Both speaking Spanish] Pati, voice-over: Once the bustling heart of the Aztec empire, Tlatelolco's ruins now stand alongside colonial churches and modern high rises in the Plaza de las Tres Culturas, where Mexico's history converges.

[Speaking Spanish] Mm-hmm.

Pati, voice-over: Built in 1964, the Tlatelolco high rises were part of a utopian vision-- modern living with shared communal spaces.

[Speaking Spanish] Pati, voice-over: Tlatelolco isn't just a place of history, it's a place of memory.

In 1968, the Plaza de las Tres Culturas bore witness to one of Mexico's darkest moments, when a peaceful student protest was met with violence.

[Pati and Gaby speaking Spanish] [People shouting, intermittent gunfire] Pati, voice-over: Then, in 1985, a devastating earthquake hit Mexico City, and Tlatelolco was hit really hard.

Buildings collapsed, lives were lost, and the neighborhood was left in ruins.

[Speaking Spanish] Ah.

Mm-hmm.

Uh-huh.

[Speaking Spanish] [Speaking Spanish] [Both laugh] Pati, voice-over: And, while Tlatelolco has seen its share of challenges, places like Gris remind us of the power of food to bring people together and to spark conversations.

[Pati and Gaby speaking Spanish] Uh-huh.

Ha ha!

Male singer: Qu rico!

Pati, voice-over: And what is a chamorro, you might ask?

Well, I'll leave it to Oscar Cortez, one of the talented chefs at Gris, to explain exactly what makes this dish so special.

[Gasps] Wow!

[Pati and Oscar speaking Spanish] Uh-huh.

Uh-huh.

Pati, voice-over: There is a youthful spirit in this kitchen and in this dish.

[Pati and Gaby speaking Spanish] Mmm.

Mmm.

Mmm.

[Speaks Spanish] Mmm.

Mmm!

Mmm!

Mmm.

Mmm!

Mm-hmm?

Mm-hmm!

[Giggles] Mmm!

Mmm.

Mmm.

Mm-hmm.

Mm-hmm.

Mm-hmm?

Mm-hmm.

Ha ha ha!

Wow.

[Speaking Spanish] Mmm!

[Speaking Spanish] Mm-hmm.

[Both speaking Spanish] Pati, voice-over: And here at Gris, that youthfulness is helping to bring new life and new flavors to this resilient community.

Gaby.

Mm-hmm, mm-hmm.

[Speaking Spanish] Pati: Tlatelolco is such an iconic neighborhood of Mexico City and I loved going there, meeting Gaby and her super-young team and how they're bringing new life to a community that really wants to try new things.

So that really inspired me to come up with a completely new recipe just for you.

This is pork shanks in a chipotle adobo, and to begin with, I have 4 gorgeously stunning pork shanks.

So I'm going to start heating my pan over high heat.

I'm adding a couple of tablespoons of oil.

So I have flour, and I'm going to season it with salt and pepper and...I'm going to dredge the pork chunks in the seasoned flour.

When the oil starts shimmering, it's giving you a sign that it's ready.

[Sizzling] OK, I'm gonna wash my hands.

As the meat is browning, I'm gonna chop a cup of white onion.

So we call the shank in Mexico, we call it chamorro.

So the onion is ready, and I'm still keeping an eye on this, making sure that I'm flipping them as they brown.

Now I'm gonna cut the celery... carrot.

[Sizzling] These are beautifully browned.

Ah, gorgeous.

OK, now this is tender.

Now I'm reducing the heat to medium low, adding all my chopped... [Sizzling] onion, celery, and carrot.

As I'm cooking the vegetables in the almost burnt bottom of the pot, it makes me think about the chamorro I ate at Gris because they cooked it with recaudo negro, which is a seasoning paste that is made of charred, burnt ingredients, and it is incredibly flavorful.

OK, I'm gonna chop a little garlic.

I've been chopping a lot, so I'm gonna take out my garlic press to press the garlic.

Now I'm gonna make a sauce that's gonna cook with the chunks, and I'm gonna use two tablespoons of chipotle in adobo sauce.

I'm going to also chop two chipotle chiles, and I'm keeping the seeds.

I'm adding... one tablespoon of tomato paste, two tablespoons of apple cider vinegar, and a teaspoon dried oregano, a half a teaspoon salt, a half a teaspoon black pepper.

I have to stop for a second because this is ready for me to pour some beer.

I'm just using about a cup.

Now, I'm waiting for the alcohol from the beer to evaporate, so this is gonna be a couple minutes.

Meanwhile, I'm gonna mix this chipotle sauce, and I raise the heat to high so the alcohol will evaporate faster.

You want to mix the seasoning really well before it goes in, so it nicely blends.

Now that my entire kitchen smells like an evaporated beer, I'm gonna pour 3 cups of chicken broth, and I'm just loving seeing all the colors that are here.

I haven't even added the chipotle mix.

This is about to get [whispers] so much better.

Now, my pork shanks.

We're gonna nest them in the sauce.

These look so promising!

And now I'm gonna spoon some of the sauce over the shanks, and then this is gonna cook in the oven anywhere from 2 1/2 to 3 hours.

I think I've made hundreds of guacamole recipes by now, but I want to make this new guacamole recipe with you so that you can see that you can play with your guacamole, too.

I usually use white onion or scallions, but today I'm using red.

Finely chop it.

I'm adding some of the onion 'cause I'm gonna mash everything, and then I'm gonna add chiles, a jalapeo, a serrano, and a couple chiles de rbol.

So this is gonna be a spicy guacamole.

I'm gonna add some chives, a little bit of cilantro.

You can skip the cilantro if you are not a cilantro lover.

I love my guacamole with cilantro.

A teaspoon of salt, and squeeze the juice of a lime, and then, even though I have my ingredients already chopped in there, this is where the tejolote--"handle"-- for the molcajete comes in handy, because I want the ingredients to release their juices, their aroma, and I want this to become a paste.

So now I'm going to add the avocados.

Beautiful.

I like my guacamole kind of chunky.

So now you can taste.

Let's see.

Mmm.

Mmm.

Juju and Dany are going to love this.

[Sets down spoon] Just adding a little bit of chives and cilantro for garnish.

I'm just gonna set this aside and wait for the pork shanks to be ready.

Male singer: Oye!

Pati, voice-over: In the heart of Mexico City, there is a place where time stands still, and you can feel the rhythm of life.

Saln Los ngeles is an icon and cultural treasure that's been keeping Mexico City moving since 1937.

[Pati speaks Spanish] [Speaks Spanish] Mmm.

Pati, voice-over: Miguel Nieto is the proud owner of Saln Los ngeles.

His family has been at the helm of this venue for decades, working tirelessly to preserve its legacy.

[Both speaking Spanish] [Both laugh] Pati, voice-over: With its retro decor, sprawling dance floor, and live music, Saln Los ngeles feels like a living, breathing memory of Mexico's golden age.

[Speaking Spanish] Mm-hmm.

Pati, voice-over: For over 80 years, Saln Los ngeles has been the beating heart of Mexico City's dance culture.

From cumbia and salsa to bolero and sonidero, the music here isn't just played, it's felt.

[Both speaking Spanish] Mm-hmm.

Pati, voice-over: At one time, there were dozens of dance halls throughout the city.

It became a hub for working-class Mexicans looking for joy and escape.

Over time, it evolved into a place where everyone, from locals to international visitors, could share in the magic of music and dance.

[Speaking Spanish] Mm-hmm.

Pati, voice-over: But no trip to Saln Los ngeles would be complete without getting on the dance floor.

But first, I need some lessons.

[All speaking Spanish] Pati, voice-over: Ricardo Escobar and Paola Tiburcio will be teaching me danzn, a sensual style of dance that originated in Cuba in 1879 and swept across the Caribbean and Latin America.

[All speaking Spanish] OK.

OK.

Ah!

Ha ha!

OK.

OK.

OK.

[Ricardo speaking Spanish] Pati: OK.

[Ricardo and Pati speaking Spanish] Pati: OK!

[All speaking Spanish] Pati: OK, we got it.

I got the 4 moves.

I got the 4 moves.

Pati, voice-over: Now that I've found my rhythm, I can't wait to show off my new moves with my favorite dance partner, my husband Daniel.

Pati, voice-over: After all that dancing, it's time to cool down with a classic Mexican drink, a michelada.

[Both speaking Spanish] Uh-huh.

Mmm!

Uh-huh.

Mmm.

Mmm!

Pati, voice-over: As I share a michelada with some members of our family, watching dancers fill the floor, I realize that places like these are more than just venues.

They're living traditions, bringing people together one dance at a time.

All: Salud!

Salud!

Yay!

Yay!

Pati: I don't think the 3 of us have cooked together, because either you're cooking for you or for everybody, I'm cooking for me or for everybody, Papi's eating... Juju: Papi's eating.

Pati: what everybody's making, but now it's your turn to cook.

OK.

Remember we went to Saln Los ngeles?

Mm-hmm.

They were making these micheladas, and I've never seen them made this way before, where they took a glass, dunked it in chamoy, dunked it in caramelized sesame seeds, and then made a thing called mugre.

We're gonna cook the sesame seeds.

We have them untoasted, so see, OK?

And now, you're gonna add the sesame seeds to the pan.

That's a good technique.

Beautiful.

Sleek.

Sleek.

Smooth.

We're gonna let these toast.

OK.

After they toast for a little, we're gonna add water, sugar, and then we're gonna start the garapiado process.

Let's talk about the mugre.

What goes in the mugre?

So we have hot sauce... OK.

Worcestershire... Mm-hmm.

soy sauce, and Maggi sauce.

OK.

Play with it.

This is gonna be, like, the seasoning base for the michelada.

I'm gonna add the water, so it's one cup sesame seeds-- Hey.

Oh, no, you.

Oh, sorry.

You.

Heh heh!

Pati: 3/4 cup water.

Juju: You're taking over his station.

I'm gonna show you how you do this.

Juju: I'm watching.

[Sizzling] Oh!

[Pati speaks Spanish] Juju: You got to stir, you got to stir.

Pati: And now, go, go, go.

You have to add the sugar.

[Juju speaks Spanish] All of it?

All of it.

[Juju speaks Spanish] You wait until Papi really dissolves it and mixes it, and now you add the vanilla, Dany.

OK, that's a teaspoon of vanilla.

So you have to, like, occasionally stir, so you can leave it a little and stir, like, slow with it.

OK, should I go with the mugre?

And now, yeah, now make the mugre.

Hey, in Mexico, people call beers "chelas"?

Yes.

And so "michela," must, uh, where the "lada" comes from.

[Dany speaks Spanish] Pati: Yes!

Juju: Michelada.

Pati: That's actually where I've heard it comes from... Juju: Michelada.

Pati: because beer--cerveza-- we call it "chela," and Chela is also a woman's name.

From Graciela comes Chela... Mm-hmm.

and the michelada, you want it cold, so it's... [Speaks Spanish] and, Juju, we have a nonalcoholic beer for you.

Nice.

Pati: I like my michelada with a lot of limes.

I'm gonna turn on the comal.

I think this mix is perfect, Juju.

OK, this is coming together.

Mira.

It's perfect, Dany.

Hmm.

So this is one I made yesterday... Mm-hmm.

but it's exactly the same, although Papi's looks more caramelized.

OK.

This is store-bought.

[Speaking Spanish] Mm-hmm.

Mmm, this tastes like sweet tahini pieces, like caramelized popcorn, candied popcorn?

Yeah.

Mm-hmm.

It's still hot.

It's still hot.

Mmm.

OK, let's build.

All right, let's build.

First you rim them, and then I'm going into... Juju: Which are you gonna pick?

Pati: Papi's.

Juju: Papi's.

Pati: I'm picking Papi's.

Oh, 'cause it's a little hot, it's not sticking that much, so I'm going to the store one, too.

Nice.

Oh!

I like the mix of colors.

Chamoy is sour, spicy, salty, sweet.

It's fruit that they coat with a brine for a really long time, and then they mix that with other seasonings or other fruits.

OK.

That's it?

Si.

OK.

OK, now we do the mugre.

Mugre.

I added more than you.

OK.

This is my first time ever doing this.

You have a natural talent.

[Juju and Pati chuckle] Salud.

Salud.

Salud.

Salud.

OK.

Mmm.

Mmm.

Yeah, it's so good.

And now let's make tacos.

Esta ya.

Mira, tenemos homemade tortillas.

OK.

Super.

I'm dying to see if you guys will like this guacamole.

It's a new one.

I want to tell you about this one.

Wow.

Hmm.

1, 2, 3.

3.

I had some ridiculously delicious ones at Gris, a restaurant in Tlatelolco.

Uh-huh.

[Pati speaks Spanish] They're just playing with so many new, different flavors and things that I thought, "I don't think I've ever made pork shank at home."

Well, I see the meat is super-soft.

And then we go guac on top?

Absolutely.

All right.

I'm ready for my bite.

Dany, I want you to try the guacamole on its own and tell me what you think.

Mmm.

It has a lot of crunch.

Mm-hmm, it's very good.

Spicy.

Super-spicy.

Go ahead.

Ready?

Ready?

Yeah.

Cheers.

Hmm.

This is good.

You should try it with the michelada.

Juju: Yeah?

You think?

Pati: Mm-hmm!

It's so much fun to have the rim have such a delicious thing 'cause you're sipping and you're munching.

Juju: People, when they eat spicy food, will have milk or, like, super-ice-cold water.

Pati: Mm-hmm.

Juju: But it almost, like, adds to the flavor instead of being like, "Oh, "like, this has a lot of flavor.

Now let me drink a drink with no flavor."

It's like my whole meal has flavor.

I love that, Juju.

That's so true.

Pati: For recipes and information from this episode and more, visit PatiJinich.com and connect.

Find me on Facebook, TikTok, X, Instagram, and Pinterest @PatiJinich.

Announcer: "Pati's Mexican Table" is brought to you by... Announcer: La Costea.

Por sabor!

Announcer: From the flavors of the Caribbean to the taste of Latin America, on the menu with Marriott Bonvoy.

Men: Avocados from Mexico [Acoustic guitar plays Avocados from Mexico jingle] Announcer: A tradition of authentic Latin flavors and family recipes.

Tropical Cheese.

Eggland's Best, available in your grocer's egg aisle.

Visit egglandsbest.com.

[Nationwide Is On Your Side jingle plays] Announcer: Proud to support "Pati's Mexican Table" on public television.