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♪

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Pati, voice-over: 
In searching for hidden gems

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in new cities,

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I sometimes let 
my nose be my guide.

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Today, I'm in the city of 
Linares, Nuevo León,

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an official magic town nestled 
in the heart of orange country,

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where I'm following 
the smoky aroma

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of Texas-style barbeque 
to the grill of Luis Rivas.

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He's preparing his 
award-winning Mex-Tex.

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Pati: 
So, to eat these tacos,

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you first have to 
find the taco. 
Man: Yeah.

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Pati, voice-over: 
Afterwards, I'm invited

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to his family's orange farm 
for a massive carne asada

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with his family 
and grilling friends,

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who show me how it's done 
in the north.

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Pati: 
I've never seen this!

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Tortillas 
right on the coal!

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Pati, voice-over: Then, the 
sweet smell of dulce de leche

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has led me to 
the original makers

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of one of Mexico's most 
beloved candies--Glorias.

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The Pope has tried 
the Glories!

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♪

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Pati, voice-over: And in my 
kitchen, I'm making a recipe

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inspired by Luis' friends

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that will have you 
begging for seconds.

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Who would have thought to put 
arrachera in the fried rice?

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Pati, voice-over: A honey-glazed 
pork belly arrachera

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and shrimp fried rice.

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And the "Yay" to the "Yum"-- 
the pork belly.

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♪

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Doesn't stop!

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Mmm! 
Ha ha ha!

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♪

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Mmm!

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Man: I am going to 
give you a secret.

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Yes. 
I love secrets.

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Pati: 
Mmm. Mmm...mmm!

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It's like nothing 
I've tasted before.

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

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[Singers singing in Spanish]

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Man: La Costeña ¡por sabor!

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Woman: Traditional recipes, 
authentic flavors,

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and ingredients.

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A taste of México 
in 90 seconds.

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SOMOS--food from 
the heart of México.

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♪

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Singers: ♪ Avocados 
from Mexico ♪

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Over 40 years, 
 bringing authentic

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Latin American flavors 
 to your table.

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Tropical Cheese.

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Woman: Stand Together-- 
helping every person rise.

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More information at 
StandTogether.org.

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Woman: Here, the typical 
arroz con pollo...or not!

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Unfollow la Receta.

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Mahatma rice.

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Woman: King Arthur 
Baking Company.

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Find out more about 
our Masa Harina

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at KingArthurBaking.com.

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["Nationwide" theme playing 
on guitar]

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Man: Cozilumbre--cookware, 
bakeware, and kitchenware

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for cooking up tradiciones 
in your cocinas.

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♪

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Man: Gobierno de Monterrey.

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♪

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Pati, voice-over: Meandering 
through the traditional

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colonial architecture 
of Linares,

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I'm led by a smell that's not so 
common in Mexican magic towns--

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Texas-style barbeque.

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I know! Si, si, si!

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Yeah.

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Oh, to crouch! 
So, I love it how in Mexico,

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we have all these catchy 
nicknames for our food, no?

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Yes.

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We love nicknames 
for people.

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Pati, voice-over: Luis Rivas' 
year-old restaurant

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is quickly becoming 
a local hotspot

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with its melt-in-your-mouth 
smoked brisket

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fused with traditional 
Mexican flavors.

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Pati: So, the 
tacos agachados are 
traditionally made

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with what kind of meat?

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Ah! Picadillo. 
Picadillo, which--

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this is the ground 
meat that's cooked 
Mexican style,

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but you're putting-- 
you're Texasanizing--

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Yeah. 
Mexican tacos.

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I love it! 
So, it's not Tex-Mex. 
No.

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It's Mex-Tex. 
Mex-Tex.

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But I have to 
tell you, Luis,

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I must have this bite 
[continues in Spanish].

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OK.

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Good?

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It...tastes very, 
very smoky--

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Mm-hmm.

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very, very bacon-y.

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Mm-hmm. 
Delicious!

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W-what's that bacon 
smoky flavor?

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Is it from 
the way you smoke it?

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Luis: Yeah.

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Mmm! It's just falling 
apart in my mouth.

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Yeah.

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Pati, voice-over: Luis is no 
ordinary weekend grillmaster.

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In fact, he came within reach 
of beating the Texans

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at their own game 
in achieving something

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no other Mexican has before.

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So, you won...

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Which prize? 
The third place?

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By a Mexican. 
Yes.

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You're that proud! 
Look at that smile!

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Yeah, fortunately. 
That's amazing!

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Is it the first time 
a Mexican?

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That's a--so you decided 
to bring Texas barbeque here.

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Yeah.

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And now we're putting 
it in the tacos. OK, show--

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Walk me through making 
the tacos agachados.

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Pati, voice-over: 
His tacos agachados

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are my kind of 
delicious mess,

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and it starts with exactly 
8 tacos, not 7.

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Ha ha ha ha!

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Pati, voice-over: 
The deep-fried tortillas

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are smothered 
in refried beans,

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stuffed with juicy brisket

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and covered under 
a mountain of toppings.

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Uh-huh.

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Ha ha ha! OK, so-- 
so to eat these tacos,

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you first have to 
find the taco. 
Yeah.

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I found 
my first taco,

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and it's 
a beautiful taco. 
Look at this.

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♪

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Mmm. Mmm.

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Oh, my gosh! It's like 
meat and potatoes--

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Mm-hmm. 
in a taco.

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It's refreshing. 
It's cute. It has 
so much flavor.

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You taste a little bit 
of the lard

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in the potatoes 
and the tortilla.

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Mm-hmm. 
Oh, wow.

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Mm-hmm, mm-hmm.

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Pati: So, after you won 
and you could bring

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the barbeque 
to Nuevo León,

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why did you choose 
Linares?

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Yeah.

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♪

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Pati, voice-over: To more 
fully understand Luis

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and his love of cooking,

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he's invited me to his family's 
nearby orange grove

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for a proper carne asada.

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OK.

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Pati, voice-over: 
Linares is located

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in Mexico's citrus region 
known as the orange belt.

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Despite the dry desert climate, 
the deep water table

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makes this area ideal 
for growing citrus.

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Pati: Ah!

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30 years old!

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60 years old!

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Pati, voice-over: The farm 
has come full circle

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in the Rivas family.

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Luis' father and grandfather 
both worked here as youngsters.

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Pati: Si!

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Mmm, mmm.

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Pati, voice-over: Carne asadas 
are so much more

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than just grilled meat tacos, 
especially in the north.

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It's the weekly centerpiece 
of family life.

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But today's is 
even more special

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because Luis has invited 
his chef friends

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from all over Nuevo León.

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There's all these nuances 
about carne asada 
people don't know,

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and here you have 
a very important 
community of, like,

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[indistinct] here and 
Nuevo León are like...

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right?

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Luis: Yeah, part of-- 
it's part of tradition,

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so if you're from 
Nuevo León,

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you're into [indistinct] 
carne asada.

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Yeah. 
That's a--a basic.

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Pati, voice-over: First, 
Luis teaches me how to make

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a traditional cabrito 
on a spit.

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Baby goat is a meal of 
historical significance 
to Nuevo León

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dating back centuries.

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[Pati and Luis 
speaking Spanish]

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OK, so we have...

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Luis and Pati: Oregano.

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Pati: And I didn't know 
that oregano

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was such a big deal 
in Nuevo León,

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that it grows-- 
that's new to me.

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Pati, voice-over: While 
the cabrito cooks,

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Luis' friends have prepared some 
traditional northern machacado--

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scrambled eggs 
with dried beef.

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Mmm, mmm.

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This is crazy 
delicious!

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Pati: Mm-hmm, mm-hmm.

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Mmm! Mmm! Mmm!

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Man: Ha ha ha ha!

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In lard, 
like fresh lard.

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Pati, voice-over: Then 
a chicharrón, shrimp, 
and bacon-fried rice.

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This inspired the recipe 
I'm making for you 
later in my kitchen.

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Man: Si.

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00:09:18,933 --> 00:09:20,533
Oh, my God.

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It is so--like it 
has everything

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about the fried rice 
that you love...

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That's what [indistinct].

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The rice and how 
the grains are so 
separated,

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but then, yeah, 
the chicharrón 
in the carnitas,

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and oh, my God...

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Pati, voice-over: After 
2 hours over the fire,

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the cabrito is finally 
ready to taste,

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but not without heating 
the tortillas the northern way.

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Pati: I've never seen this!

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00:09:41,466 --> 00:09:43,366
Tortillas right 
on the coals!

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00:09:45,333 --> 00:09:47,800
So, would you say 
this is the iconic dish

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of Nuevo León? 
Yes.

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00:09:49,066 --> 00:09:50,800
Or one of? Or the? 
Yes, the one.

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00:09:52,800 --> 00:09:55,266
Pati: Look at this taco.

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00:09:55,400 --> 00:09:57,266
This is so worth the wait.

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00:09:57,400 --> 00:09:59,833
And I know why people here 
are so proud of this.

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00:09:59,966 --> 00:10:02,433
Man: Yeah. 
Simple, delicious.

213
00:10:02,566 --> 00:10:05,033
Thank you for 
sharing this with us.

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00:10:05,166 --> 00:10:06,633
Gracias.

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00:10:06,766 --> 00:10:10,233
♪

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00:10:10,366 --> 00:10:12,000
Pati, voice-over: 
I don't think I've eaten

217
00:10:12,133 --> 00:10:14,200
so much chicharrón 
in my life

218
00:10:14,333 --> 00:10:15,700
as I did in Nuevo León.

219
00:10:15,833 --> 00:10:20,300
They love the chicharrón, and 
they have incredible pork belly.

220
00:10:20,433 --> 00:10:24,433
And I'm gonna make 
for you a honey-glazed 
pork belly arrachera

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00:10:24,566 --> 00:10:25,933
and shrimp fried rice.

222
00:10:26,066 --> 00:10:27,900
Now, does that sound good?

223
00:10:28,033 --> 00:10:30,566
Well, it's outrageously 
delicious.

224
00:10:30,700 --> 00:10:34,766
So, I'm gonna start by making 
a brine for the pork belly.

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00:10:34,900 --> 00:10:37,700
3 cups of water...

226
00:10:37,833 --> 00:10:40,000
1/3 of a cup of honey.

227
00:10:40,133 --> 00:10:42,366
A lot of the honey 
from Nuevo León

228
00:10:42,500 --> 00:10:45,366
is made from 
the orange blossoms,

229
00:10:45,500 --> 00:10:46,933
from the orange tree.

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The honey there 
is so delicious.

231
00:10:49,700 --> 00:10:52,266
And then, 1/4 cup of salt.

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I have 1 pound 
of pork belly,

233
00:10:55,233 --> 00:10:58,700
and this piece of pork belly 
is so beautiful.

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00:10:58,833 --> 00:11:02,400
Now, pork belly comes from 
the belly of the pig,

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00:11:02,533 --> 00:11:06,466
and it has the skin, 
all of the fat, and the meat.

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The beauty is in transforming 
this into something

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that's really tender where 
the meat will be really soft

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and the top will be 
very crispy.

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[Splashing] 
While my brine cools,

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I want to make my rice.

241
00:11:21,900 --> 00:11:24,333
So, I have my saucepan set 
over medium heat.

242
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I'm gonna add a little bit 
of safflower oil,

243
00:11:26,600 --> 00:11:28,766
about 2 tablespoons;

244
00:11:28,900 --> 00:11:32,366
1 1/2 cups of long-grain 
white rice.

245
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I'm gonna stir this here 
for a second.

246
00:11:35,833 --> 00:11:39,966
And I'm not seasoning this with 
onion or garlic or anything.

247
00:11:40,100 --> 00:11:42,933
I'm just adding my homemade 
chicken broth,

248
00:11:43,066 --> 00:11:44,333
which is really tasty.

249
00:11:44,466 --> 00:11:47,500
So, 3 cups chicken broth 
go in here.

250
00:11:47,633 --> 00:11:49,566
[Sizzling]

251
00:11:51,400 --> 00:11:54,566
I'm gonna add 
about a teaspoon of salt.

252
00:11:54,700 --> 00:11:57,366
As I wait for this 
to start bubbling,

253
00:11:57,500 --> 00:11:59,966
I want to cover my pork belly 
with a brine,

254
00:12:00,100 --> 00:12:02,666
and it's gonna just 
sit in here

255
00:12:02,800 --> 00:12:05,766
covered in this water 
with honey and salt.

256
00:12:05,900 --> 00:12:10,966
This really helps the pork belly 
get incredibly irresistible.

257
00:12:11,100 --> 00:12:15,766
You're gonna let this sit 
anywhere from 12 to 24 hours.

258
00:12:15,900 --> 00:12:19,233
And because I want to make 
this the best it can be,

259
00:12:19,366 --> 00:12:22,800
I have one in the fridge that's 
been sitting there for 24 hours.

260
00:12:22,933 --> 00:12:25,300
I'm gonna let it 
come to room temperature

261
00:12:25,433 --> 00:12:28,033
before I put it in the oven.

262
00:12:28,166 --> 00:12:31,533
I am going to add 
1 cup more water

263
00:12:31,666 --> 00:12:35,933
because the pork belly 
really benefits from cooking

264
00:12:36,066 --> 00:12:39,600
really low, and it's like 
really wet heat.

265
00:12:39,733 --> 00:12:43,100
So, I'm gonna cover it 
with aluminum foil.

266
00:12:43,233 --> 00:12:45,733
[Foil crinkling]

267
00:12:45,866 --> 00:12:49,200
Meanwhile, 
give my rice a stir...

268
00:12:49,333 --> 00:12:50,933
cover...

269
00:12:51,066 --> 00:12:54,900
and then reduce the heat 
to a lowest possible heat,

270
00:12:55,033 --> 00:12:57,133
and then the rice 
can cook in peace

271
00:12:57,266 --> 00:12:59,766
for about 12 to 15 minutes.

272
00:12:59,900 --> 00:13:03,400
And I'm gonna put my 
pork belly in the oven at 300

273
00:13:03,533 --> 00:13:05,133
for 2 hours and a half

274
00:13:05,266 --> 00:13:08,233
so that the fat really melts 
into the meat

275
00:13:08,366 --> 00:13:11,066
and the skin on top 
begins to crisp.

276
00:13:11,200 --> 00:13:12,666
And then I'm gonna 
remove the foil

277
00:13:12,800 --> 00:13:16,033
and let it continue cooking 
there for about another 1/2 hour

278
00:13:16,166 --> 00:13:19,966
so that the skin on top 
can really crisp.

279
00:13:20,100 --> 00:13:22,433
[Timer ticking]

280
00:13:22,566 --> 00:13:25,333
♪

281
00:13:25,466 --> 00:13:28,033
And the rice is ready, 
and you know it

282
00:13:28,166 --> 00:13:32,466
because there should be no 
liquid at the bottom of the pan.

283
00:13:32,600 --> 00:13:34,133
Look how fluffy it is.

284
00:13:34,266 --> 00:13:38,233
If you don't fluff it 
immediately, it will clump up.

285
00:13:38,366 --> 00:13:40,366
Pati, voice-over: Now it's time 
to make the sauce,

286
00:13:40,500 --> 00:13:42,700
but first, 
I need something sweet.

287
00:13:42,833 --> 00:13:44,033
♪

288
00:13:44,166 --> 00:13:46,333
I've been eating Glorias 
since childhood.

289
00:13:46,466 --> 00:13:50,300
The soft caramel-y candies 
made from milk and sugar

290
00:13:50,433 --> 00:13:52,133
are everywhere in Mexico,

291
00:13:52,266 --> 00:13:55,566
but there are lots of copies 
and only one original,

292
00:13:55,700 --> 00:13:57,666
Marqueteria la Guadalupana,

293
00:13:57,800 --> 00:14:01,333
and they make it the same way 
they have since 1943.

294
00:14:10,333 --> 00:14:13,766
Pati, voice-over: Maria Luisa, 
who goes by Muñeca, or Doll,

295
00:14:13,900 --> 00:14:16,566
is the grandchild of 
Natalia [indistinct] Nuñez,

296
00:14:16,700 --> 00:14:20,366
who adapted the recipe 
from an existing candy 
called [indistinct].

297
00:14:20,500 --> 00:14:22,200
She created her own version,

298
00:14:22,333 --> 00:14:24,833
wrapped them in the signature 
red cellophane,

299
00:14:24,966 --> 00:14:25,933
and sold them around town.

300
00:14:26,066 --> 00:14:27,900
She just needed a name.

301
00:14:32,966 --> 00:14:34,266
Ah!

302
00:14:37,400 --> 00:14:38,533
Ahh!

303
00:14:38,666 --> 00:14:39,933
Pati, voice-over: 
So, Glorias were born

304
00:14:40,066 --> 00:14:41,766
and quickly became famous 
worldwide.

305
00:14:43,100 --> 00:14:44,266
The Pope-- 
Uh-huh.

306
00:14:44,400 --> 00:14:45,633
has tried the Glory!

307
00:14:45,766 --> 00:14:47,066
Pati, voice-over: 
Maybe the candy is blessed.

308
00:14:49,366 --> 00:14:51,066
I'm selling candy now.

309
00:14:55,700 --> 00:14:57,133
Pati, voice-over: 
Let's be honest.

310
00:14:57,266 --> 00:14:58,766
the Glorias sell themselves.

311
00:15:01,866 --> 00:15:03,566
It smells like custard.

312
00:15:03,700 --> 00:15:06,233
Pati, voice-over: The process 
starts by mixing milk and sugar

313
00:15:06,366 --> 00:15:08,933
in a copper pot and stirring 
for about 2 hours

314
00:15:09,066 --> 00:15:10,866
until it's the perfect 
consistency.

315
00:15:15,500 --> 00:15:17,066
Ah!

316
00:15:27,733 --> 00:15:30,700
Pati: So, here 
is a couple of hours, 
here it's thickening.

317
00:15:30,833 --> 00:15:32,900
You need to stir 
a little more in here.

318
00:15:33,033 --> 00:15:36,933
He can't stop 
stirring or it'll 
smoke and stick.

319
00:15:37,066 --> 00:15:39,533
And at this point, 
the--the mixture is

320
00:15:39,666 --> 00:15:41,066
leaving a trail 
in the bottom.

321
00:15:41,200 --> 00:15:43,133
But, oh, you can 
see the bottom. See?

322
00:15:45,466 --> 00:15:47,100
Muñeca: Si.

323
00:15:51,433 --> 00:15:53,466
Pati, voice-over: Then, 
the mixture rests

324
00:15:53,600 --> 00:15:57,066
for about a day in the same room 
where Muñeca's grandmother

325
00:15:57,200 --> 00:15:58,400
used to sell them.

326
00:15:58,533 --> 00:16:02,566
Pati: This has 
peanuts, cranberries...

327
00:16:07,900 --> 00:16:11,400
Ah! Dried papaya!

328
00:16:11,533 --> 00:16:13,100
Sounds so delicious...

329
00:16:20,600 --> 00:16:23,833
Oh, my God! I love 
the thought of that.

330
00:16:23,966 --> 00:16:25,866
Pecans and coconut.

331
00:16:26,000 --> 00:16:27,933
I'm like in 
a candy toy store.

332
00:16:28,066 --> 00:16:29,700
♪

333
00:16:29,833 --> 00:16:30,766
Pati, voice-over: 
So, Muñeca's teaching me

334
00:16:30,900 --> 00:16:32,300
to make the Glorias.

335
00:16:32,433 --> 00:16:33,833
This looks 
so irresistible.

336
00:16:33,966 --> 00:16:35,233
It looks like fudge.

337
00:16:35,366 --> 00:16:37,266
It's just gooey, 
sticky,

338
00:16:37,400 --> 00:16:39,066
but still soft 
and malleable,

339
00:16:39,200 --> 00:16:41,833
and then she drops it 
into the ground pecans.

340
00:16:41,966 --> 00:16:44,200
Mm-hmm, just like that.

341
00:16:44,333 --> 00:16:46,133
So, this is called 
the heart of the Gloria,

342
00:16:46,266 --> 00:16:47,700
which has 
the bigger pecan.

343
00:17:00,166 --> 00:17:02,533
♪

344
00:17:03,900 --> 00:17:04,866
Mm-hmm.

345
00:17:05,000 --> 00:17:07,300
♪

346
00:17:07,433 --> 00:17:09,433
Mmm...

347
00:17:09,566 --> 00:17:11,000
Delicious.

348
00:17:13,266 --> 00:17:17,033
They're so good and so sweet 
and so irresistible.

349
00:17:21,266 --> 00:17:23,233
[All laughing]

350
00:17:23,366 --> 00:17:26,033
And now I'm gonna 
make the sauce

351
00:17:26,166 --> 00:17:28,966
that's just gonna bathe 
the entire dish.

352
00:17:29,100 --> 00:17:30,666
1/4 cup of soy sauce,

353
00:17:30,800 --> 00:17:35,833
and then it's 2 tablespoons 
of natural rice vinegar.

354
00:17:35,966 --> 00:17:38,466
So, this is not 
the seasoned one.

355
00:17:38,600 --> 00:17:41,166
This is the unseasoned, 
or natural.

356
00:17:41,300 --> 00:17:43,633
1 tablespoon of honey.

357
00:17:43,766 --> 00:17:49,966
This is gonna give the sauce 
a delicious sticky, glossy 
consistency.

358
00:17:50,100 --> 00:17:52,600
3 tablespoons of 
the adobo sauce

359
00:17:52,733 --> 00:17:54,233
from the chipotles 
in adobo sauce.

360
00:17:54,366 --> 00:17:56,900
I'm gonna zest an orange.

361
00:17:57,033 --> 00:17:59,633
You want to get 
the color of the zest,

362
00:17:59,766 --> 00:18:04,133
but you don't want to get 
the pit or the white part

363
00:18:04,266 --> 00:18:05,600
'cause it's very bitter.

364
00:18:05,733 --> 00:18:08,766
And then I'm gonna cut 
the orange in half,

365
00:18:08,900 --> 00:18:11,500
and I'm gonna squeeze the juice 
right in here.

366
00:18:11,633 --> 00:18:14,200
♪

367
00:18:14,333 --> 00:18:17,966
I'm adding a teaspoon 
of the pequin chilies,

368
00:18:18,100 --> 00:18:22,633
a tablespoon of 
finely chopped ginger.

369
00:18:22,766 --> 00:18:26,333
So, if my recipe calls for 
a tablespoon of ginger,

370
00:18:26,466 --> 00:18:32,100
what I really mean is 
a super, copious, generous 
tablespoon of ginger.

371
00:18:32,233 --> 00:18:39,166
You can do 1 to 2 serrano 
chilies or jalapeños.

372
00:18:39,300 --> 00:18:41,766
And I'm keeping my seeds in.

373
00:18:41,900 --> 00:18:44,700
And last thing 
I want to chop

374
00:18:44,833 --> 00:18:47,000
is 3 garlic cloves.

375
00:18:47,133 --> 00:18:50,833
So, adding this in here.

376
00:18:50,966 --> 00:18:51,933
I have the rice, 
I have the sauce,

377
00:18:52,066 --> 00:18:53,633
but I'm gonna make an omelette.

378
00:18:53,766 --> 00:18:56,366
I'm just gonna quickly 
scramble 3 eggs.

379
00:18:56,500 --> 00:18:59,433
I'm gonna add salt 
and pepper to the eggs.

380
00:18:59,566 --> 00:19:02,066
♪

381
00:19:02,200 --> 00:19:04,633
Have my pan set 
over medium heat.

382
00:19:04,766 --> 00:19:07,266
Then I'm gonna add 
safflower oil here.

383
00:19:07,400 --> 00:19:08,833
I'm gonna add 
about a tablespoon,

384
00:19:08,966 --> 00:19:11,700
and I'm gonna let that 
heat for a second.

385
00:19:11,833 --> 00:19:14,933
So, I'm gonna add my eggs 
to my hot pan,

386
00:19:15,066 --> 00:19:18,166
also move the edges of the 
omelette to the center.

387
00:19:18,300 --> 00:19:22,000
Just push the edges 
and whatever hasn't cooked.

388
00:19:23,166 --> 00:19:24,533
That was pretty.

389
00:19:24,666 --> 00:19:27,333
You just want this to cook 
just for a couple of seconds

390
00:19:27,466 --> 00:19:30,433
because I don't want this 
to overcook and become rubbery.

391
00:19:30,566 --> 00:19:33,200
Once it can release,

392
00:19:33,333 --> 00:19:36,966
and then I'm gonna cut it 
into bite-size pieces.

393
00:19:37,100 --> 00:19:39,066
I think one of my 
favorite things

394
00:19:39,200 --> 00:19:41,833
from any fried rice 
is the egg.

395
00:19:41,966 --> 00:19:43,966
So, I'm gonna 
set this aside...

396
00:19:44,100 --> 00:19:45,700
and we're almost there.

397
00:19:45,833 --> 00:19:47,666
I'm gonna take out 
my pork belly.

398
00:19:47,800 --> 00:19:49,300
♪

399
00:19:49,433 --> 00:19:54,600
So, now I'm upping the oven 
to 400, and I'm gonna give it

400
00:19:54,733 --> 00:19:58,733
like 20 to 30 minutes 
until the top really crisps.

401
00:19:58,866 --> 00:20:04,500
But, as you can see, most of the 
fat has melted into the meat.

402
00:20:04,633 --> 00:20:07,133
Now we're gonna crisp it up.

403
00:20:07,266 --> 00:20:09,766
I am going to cut 
some scallions.

404
00:20:09,900 --> 00:20:11,466
I'm removing the bottom,

405
00:20:11,600 --> 00:20:14,166
and then I'm removing 
the dry tops.

406
00:20:15,500 --> 00:20:18,333
So, we're gonna use 
all this...

407
00:20:18,466 --> 00:20:20,033
for the rice.

408
00:20:20,166 --> 00:20:22,966
And 8 scallions, 
and I'm gonna use

409
00:20:23,100 --> 00:20:25,433
the white and 
light-green parts

410
00:20:25,566 --> 00:20:27,466
for the rice,

411
00:20:27,600 --> 00:20:30,500
and I'm gonna use 
the darker parts,

412
00:20:30,633 --> 00:20:34,400
which are crunchy and fresh 
for the garnish.

413
00:20:34,533 --> 00:20:36,333
♪

414
00:20:36,466 --> 00:20:39,900
So, I'm gonna set this 
over high heat.

415
00:20:40,033 --> 00:20:41,600
I'm gonna get 
my pork belly out.

416
00:20:41,733 --> 00:20:44,933
This pork belly is perfection.

417
00:20:45,066 --> 00:20:48,733
I have all the pork belly 
rendered fat,

418
00:20:48,866 --> 00:20:50,266
which I'm gonna pour in here,

419
00:20:50,400 --> 00:20:53,166
which I'm gonna use 
to cook my fried rice.

420
00:20:53,300 --> 00:20:57,033
And it's fat that has the flavor 
of the salt, of course,

421
00:20:57,166 --> 00:20:58,433
and the honey!

422
00:20:58,566 --> 00:21:00,566
It's a beautiful thing!

423
00:21:00,700 --> 00:21:04,666
I'm gonna add 
2 to 3 tablespoons...

424
00:21:04,800 --> 00:21:09,566
and then, I'm gonna quickly, 
quickly season

425
00:21:09,700 --> 00:21:12,000
my arracherra, 
or skirt steak.

426
00:21:12,133 --> 00:21:14,400
The salt and pepper...

427
00:21:14,533 --> 00:21:17,233
[Sizzling]

428
00:21:17,366 --> 00:21:20,966
And I want to take it out 
the moment that it's browned

429
00:21:21,100 --> 00:21:23,733
on all sides 
and just cooked through.

430
00:21:23,866 --> 00:21:25,100
I don't want to 
overcook it.

431
00:21:25,233 --> 00:21:27,400
So, here's my meat.

432
00:21:27,533 --> 00:21:30,233
Now I'm gonna add 
a little bit more

433
00:21:30,366 --> 00:21:32,700
of that pork belly fat,

434
00:21:32,833 --> 00:21:34,766
And now I'm gonna 
season my shrimp

435
00:21:34,900 --> 00:21:36,400
with salt, pepper.

436
00:21:36,533 --> 00:21:39,833
♪

437
00:21:39,966 --> 00:21:42,333
[Sizzling]

438
00:21:42,466 --> 00:21:44,166
While that's happening,

439
00:21:44,300 --> 00:21:47,866
I'm gonna cut my pork belly 
into pieces.

440
00:21:48,000 --> 00:21:51,100
I said the omelette was my 
favorite part of the rice.

441
00:21:51,233 --> 00:21:53,133
I'm, like, changing 
my mind right now.

442
00:21:53,266 --> 00:21:54,300
[Crunch]

443
00:21:54,433 --> 00:21:55,400
[Sizzling]

444
00:21:55,533 --> 00:21:56,466
And this is ready.

445
00:21:56,600 --> 00:21:59,100
I'm gonna get my shrimp out.

446
00:21:59,233 --> 00:22:02,133
Who would have thought 
to put arrachera...

447
00:22:02,266 --> 00:22:03,766
in the fried rice?

448
00:22:03,900 --> 00:22:05,633
Thank you, Luis!

449
00:22:05,766 --> 00:22:08,933
So, adding more 
pork belly fat,

450
00:22:09,066 --> 00:22:12,466
and I'm reducing 
the heat to medium.

451
00:22:12,600 --> 00:22:14,400
I'm gonna add my vegetables--

452
00:22:14,533 --> 00:22:17,033
diced carrots...

453
00:22:17,166 --> 00:22:19,800
my fresh peas...

454
00:22:19,933 --> 00:22:22,233
and my scallions,

455
00:22:22,366 --> 00:22:25,666
asparagus, salt and pepper.

456
00:22:25,800 --> 00:22:27,366
[Sizzling]

457
00:22:27,500 --> 00:22:32,366
So, one more minute, 
and I'm raising my heat again

458
00:22:32,500 --> 00:22:35,533
right before I add my rice.

459
00:22:35,666 --> 00:22:37,566
I'm gonna mix this up,

460
00:22:37,700 --> 00:22:40,466
make a little bit more room 
in the center,

461
00:22:40,600 --> 00:22:43,233
And why not? 
A little bit more fat.

462
00:22:43,366 --> 00:22:47,366
And remember that super, 
super yummy sauce?

463
00:22:47,500 --> 00:22:51,266
And now...no more fat, 
no more fat. I'm kidding!

464
00:22:51,400 --> 00:22:54,600
Ha ha ha ha! 
Adding the shrimp

465
00:22:54,733 --> 00:22:56,633
and the meat...

466
00:22:56,766 --> 00:23:00,000
and the "Yay" to the "Yum"-- 
the pork belly.

467
00:23:00,133 --> 00:23:02,133
Omelette.

468
00:23:03,733 --> 00:23:09,366
It just smells orange-y 
and it smells bacon-y,

469
00:23:09,500 --> 00:23:11,566
and I smell the pork belly

470
00:23:11,700 --> 00:23:15,500
and fresh from the chilies 
and the orange, too.

471
00:23:15,633 --> 00:23:18,433
You ready? Because 
I am super ready,

472
00:23:18,566 --> 00:23:20,333
'cause yum.

473
00:23:20,466 --> 00:23:23,200
Scallions on top...

474
00:23:23,333 --> 00:23:25,800
a little of the pequin chili.

475
00:23:25,933 --> 00:23:27,300
♪

476
00:23:27,433 --> 00:23:29,033
Yum.

477
00:23:29,166 --> 00:23:32,900
♪

478
00:23:33,033 --> 00:23:34,900
Mmm...

479
00:23:35,033 --> 00:23:38,566
You have to make this Nuevo León 
inspired fried rice.

480
00:23:38,700 --> 00:23:40,900
I just can't describe.

481
00:23:41,033 --> 00:23:44,933
And I need to say "Thank you, 
Luis" to you and your friends

482
00:23:45,066 --> 00:23:48,366
for welcoming us, 
for the inspiration,

483
00:23:48,500 --> 00:23:51,733
and for sending me 
the chili pequins.

484
00:23:51,866 --> 00:23:53,366
Speaking of Luis,

485
00:23:53,500 --> 00:23:57,600
I can't leave his carne asada 
without trying one last treat.

486
00:23:57,733 --> 00:24:00,366
What happens when you combine 
a famous candy

487
00:24:00,500 --> 00:24:03,600
with a famous influencer 
and wrap it up in a quesadilla?

488
00:24:03,733 --> 00:24:06,500
Woman: If you Google it-- 
"Quesadilla con Gloria"...

489
00:24:10,600 --> 00:24:12,733
Ohh!

490
00:24:12,866 --> 00:24:15,266
So, Alma turned viral 
with something that

491
00:24:15,400 --> 00:24:18,433
people used to 
eat here for decades?

492
00:24:18,566 --> 00:24:19,933
Pati, voice-over: 
The quesadilla con Gloria

493
00:24:20,066 --> 00:24:22,766
is made with the original 
Glorias and melted cheese

494
00:24:22,900 --> 00:24:25,200
wrapped in a warm 
flour tortilla.

495
00:24:25,333 --> 00:24:28,000
You can grill it 
right next to the meat

496
00:24:28,166 --> 00:24:29,766
at your carne asada.

497
00:24:29,900 --> 00:24:32,233
Then it's covered in 
dulce de leche

498
00:24:32,366 --> 00:24:34,433
and sprinkled with 
chopped pecans,

499
00:24:34,566 --> 00:24:36,400
abundant in Nuevo León.

500
00:24:36,533 --> 00:24:39,866
♪

501
00:24:40,000 --> 00:24:41,133
It feels so good. 
Ha ha ha!

502
00:24:41,266 --> 00:24:42,300
It does!

503
00:24:42,433 --> 00:24:44,966
Have you tried it before? 
No!

504
00:24:45,100 --> 00:24:49,500
♪

505
00:24:49,633 --> 00:24:51,233
Pati: Mmm! 
Mmm.

506
00:24:51,366 --> 00:24:53,266
Alma: What do you 
think? It's like 
salty and sweet.

507
00:24:53,400 --> 00:24:54,433
Mmm!

508
00:24:54,566 --> 00:24:56,400
♪

509
00:24:56,533 --> 00:24:59,966
It's...it's like 
a pan de dulce.

510
00:25:00,100 --> 00:25:01,200
Alma: Mm-hmm.

511
00:25:01,333 --> 00:25:04,433
It's almost like 
a grilled empanada.

512
00:25:04,566 --> 00:25:05,533
Luis: Mm-hmm. 
Pati: No?

513
00:25:05,666 --> 00:25:07,366
[Alma speaking Spanish]

514
00:25:07,500 --> 00:25:09,266
It's--yeah! 
It's like a 
Mexican style,

515
00:25:09,400 --> 00:25:11,733
savory cheese 
and sweet crepe.

516
00:25:11,866 --> 00:25:13,766
Luis: Mm-hmm. 
Smoky flavor a bit.

517
00:25:13,900 --> 00:25:15,400
Alma and Pati: Mmm...

518
00:25:15,533 --> 00:25:17,433
Pati, voice-over: For recipes 
and information

519
00:25:17,566 --> 00:25:21,833
from this episode and more, 
visit PatiJinich.com.

520
00:25:21,966 --> 00:25:25,400
And connect! 
Find me on Facebook, TikTok,

521
00:25:25,533 --> 00:25:29,433
Twitter, Instagram, 
and Pinterest @PatiJinich.

522
00:25:29,566 --> 00:25:30,766
Announcer: 
"Pati's Mexican Table"

523
00:25:30,900 --> 00:25:32,200
is brought to you by...

524
00:25:32,333 --> 00:25:38,866
♪

525
00:25:39,000 --> 00:25:41,333
Man: La Costeña ¡por sabor!

526
00:25:41,466 --> 00:25:45,166
Woman: Traditional recipes, 
authentic flavors,

527
00:25:45,300 --> 00:25:46,333
and ingredients.

528
00:25:46,466 --> 00:25:49,000
A taste of México 
in 90 seconds.

529
00:25:49,133 --> 00:25:51,333
SOMOS--food from 
the heart of México.

530
00:25:51,466 --> 00:25:54,466
♪

531
00:25:54,600 --> 00:25:56,266
Singers: ♪ Avocados 
from Mexico ♪

532
00:25:56,766 --> 00:25:58,666
A tradition 
 of authentic Latin flavors

533
00:25:58,733 --> 00:25:59,866
and family recipes.

534
00:25:59,933 --> 00:26:01,266
Tropical Cheese.

535
00:26:01,433 --> 00:26:03,933
Woman: Stand Together-- 
helping every person rise.

536
00:26:04,066 --> 00:26:06,300
More information at 
StandTogether.org.

537
00:26:06,433 --> 00:26:09,666
Woman: Here, the typical 
arroz con pollo...or not!

538
00:26:09,800 --> 00:26:11,033
Unfollow la Receta.

539
00:26:11,166 --> 00:26:12,366
Mahatma rice.

540
00:26:12,500 --> 00:26:13,933
Woman: King Arthur 
Baking Company.

541
00:26:14,066 --> 00:26:15,666
Find out more about 
our Masa Harina

542
00:26:15,800 --> 00:26:17,466
at KingArthurBaking.com.

543
00:26:17,600 --> 00:26:19,400
["Nationwide" theme playing 
on guitar]

544
00:26:22,600 --> 00:26:24,933
Man: Cozilumbre--cookware, 
bakeware, and kitchenware

545
00:26:25,066 --> 00:26:27,466
for cooking up tradiciones 
in your cocinas.

546
00:26:27,600 --> 00:26:30,100
♪

547
00:26:30,233 --> 00:26:32,100
Man: Gobierno de Monterrey.

548
00:26:32,233 --> 00:26:33,900
Man: Proud to support 
"Pati's Mexican Table"

549
00:26:34,033 --> 00:26:35,400
on Public Television.

550
00:26:38,800 --> 00:26:41,266
♪

551
00:26:43,000 --> 00:26:45,833
♪