SETH: All right, well, I didn't do any partying last night, but I've heard of Menudo, the band, and the dish.

And, uh, what are we looking at right here?

SETH: And we're using every part of the animal today?

TERESA: Yeah.

SETH: All right, nothing goes to waste.

TERESA: Nope.

SETH: All right.

How do you get started here?

SETH: All right, so cleaning this pancita, cleaning this belly, obviously a key step in this process.

TERESA: Yep.

SETH: All right.

And what does the, what does the, uh, cow feet add to the broth?

SETH: All right, that is a hearty looking broth right there.

SETH: I feel like I should stand back for this.

TERESA: Yep.

SETH: Oh, wow, as soon as the guajillo paste hits that oil, it's bringing out so much aroma.

SETH: Wow, beautiful color right there.

SETH: It's going to take the flavor of the soup over the top.

TERESA: Si.

SETH: After Teresa stirs and simmers the pancita a bit longer, she ladles the soup into a bowl, topping it with onion and oregano.

And then it's time to eat.

All right, Jose, Teresa, cannot wait to try this pancita, but I know it's a party dish.

It looks like we have a little hair of the dog here.

Salud?

TERESA: Salud.

JOSE: Salud.

SETH: Salud.

All right, that's the way to get the party started here.

All right, I'm going to try to get a little pancita and broth in my first bite right here.

That is just what the doctor ordered.

JOSE: Yep, perfect for a hangover.

SETH: That guajillo gives it such a nice, warm, comforting spice level.

And the pancita, I can see why it works so well, because it's springy and it just absorbs all those flavors.

Such a nice little textural balance in that soup.

JOSE: Yeah, this is one of my favorites.

That take me back home to Mexico City.

SETH: You know, when there's pancita on the table, there's going to be good times to be had.

JOSE: Always.

No doubt.

SETH: And if I dig around... oop, it looks like we got a little pata.

I'm going to try to get a little bit of the meat off the side of this bone right here.

SETH: Oh, the pata, it's got that nice little fattiness, and it just melts in your mouth, and some tortillas to go along with our soup.

Are there other good ways to take a stab at this besides the spoon?

JOSE: Actually, yeah, the tortilla, you can use it a different way.

You can, if you want it, you can roll it, like make like a little taco, and then you can bite it, and then you can eat the pancita.

SETH: All right.

I'm going to take your advice here.

JOSE: Also, a lot of people, what they do, you just cut a piece of the tortilla and you can get the piece of pancita and, from there, we go and eat it, the whole thing.

SETH: Got your own little taco.

Love it.

Love the way the tortilla goes with the soup.

And, you know, when I was first staring at all that pancita and pata, I was a little nervous, but, trying it, no doubt I would try this dish again.

JOSE: Yeah.

It's a good experience.