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It’s a big day at Casa Bayless–daughter Lanie’s birthday. And that means big fun and big cooking–literally: a backyard full of friends, a homemade cake and an enormous vat of Pozole, the slow-cooked stew of corn and pork that’s Mexico’s number-one party food. Preparing pozole is an all-day affair . And as the corn and meat simmer, Rick takes us to the ruins of Mitla, where he reveals one of the most ancient and fundamental cooking techniques of Mexico: boiling dried corn in calcium hydroxide to make hominy. Later, a demonstration of the traditional Pastel de Tres Leches, or “Three-Milks Cake” inspires a tongue-in-cheek visit to one of Mexico City’s sweetest and least known treasures, the surreal Cake Showroom of Ideal Bakery . Back home, the fiesta comes to smashing conclusion, with piñatas, a mariachi band, laughter, singing and plenty of pozole for everyone.