WEBVTT
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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.
00:06.900 --> 00:09.533 align:start position:17.5% line:79.33% size:62.5%
Today, I'm in the city of
Linares, Nuevo León,
00:09.666 --> 00:13.866 align:start position:10% line:79.33% size:75%
an official magic town nestled
in the heart of orange country,
00:14.000 --> 00:16.300 align:start position:25% line:79.33% size:47.5%
where I'm following
the smoky aroma
00:16.433 --> 00:20.566 align:start position:20% line:79.33% size:57.5%
of Texas-style barbeque
to the grill of Luis Rivas.
00:20.700 --> 00:24.300 align:start position:22.5% line:79.33% size:45%
He's preparing his
award-winning Mex-Tex.
00:24.433 --> 00:25.700 align:start position:10% line:79.33% size:12.5%
Pati:
So, to eat these tacos,
00:25.833 --> 00:27.966 align:start position:10% line:74% size:42.5%
you first have to
find the taco.
Man: Yeah.
00:28.100 --> 00:29.633 align:start position:20% line:79.33% size:42.5%
Pati, voice-over:
Afterwards, I'm invited
00:29.766 --> 00:33.400 align:start position:15% line:79.33% size:67.5%
to his family's orange farm
for a massive carne asada
00:33.533 --> 00:35.400 align:start position:22.5% line:79.33% size:37.5%
with his family
and grilling friends,
00:35.533 --> 00:38.533 align:start position:17.5% line:10% size:62.5%
who show me how it's done
in the north.
00:38.666 --> 00:40.133 align:start position:37.5% line:10% size:12.5%
Pati:
I've never seen this!
00:40.266 --> 00:42.333 align:start position:42.5% line:79.33% size:22.5%
Tortillas
right on the coal!
00:42.466 --> 00:45.500 align:start position:15% line:79.33% size:67.5%
Pati, voice-over: Then, the
sweet smell of dulce de leche
00:45.633 --> 00:47.666 align:start position:25% line:79.33% size:32.5%
has led me to
the original makers
00:47.800 --> 00:51.500 align:start position:20% line:79.33% size:57.5%
of one of Mexico's most
beloved candies--Glorias.
00:51.633 --> 00:54.033 align:start position:42.5% line:79.33% size:45%
The Pope has tried
the Glories!
00:54.166 --> 00:56.100 align:start position:47.5% line:84.67% size:2.5%
♪
00:56.233 --> 00:59.366 align:start position:17.5% line:79.33% size:67.5%
Pati, voice-over: And in my
kitchen, I'm making a recipe
00:59.500 --> 01:01.366 align:start position:17.5% line:84.67% size:62.5%
inspired by Luis' friends
01:01.500 --> 01:03.300 align:start position:27.5% line:79.33% size:45%
that will have you
begging for seconds.
01:03.433 --> 01:07.200 align:start position:10% line:10% size:72.5%
Who would have thought to put
arrachera in the fried rice?
01:07.333 --> 01:09.966 align:start position:10% line:79.33% size:80%
Pati, voice-over: A honey-glazed
pork belly arrachera
01:10.100 --> 01:11.500 align:start position:22.5% line:84.67% size:55%
and shrimp fried rice.
01:11.633 --> 01:15.766 align:start position:15% line:10% size:70%
And the "Yay" to the "Yum"--
the pork belly.
01:15.900 --> 01:22.100 align:start position:47.5% line:84.67% size:2.5%
♪
01:22.233 --> 01:23.600 align:start position:10% line:84.67% size:32.5%
Doesn't stop!
01:23.733 --> 01:25.733 align:start position:10% line:79.33% size:10%
Mmm!
Ha ha ha!
01:25.866 --> 01:29.766 align:start position:47.5% line:84.67% size:2.5%
♪
01:29.900 --> 01:31.100 align:start position:20% line:84.67% size:10%
Mmm!
01:31.233 --> 01:33.300 align:start position:10% line:79.33% size:45%
Man: I am going to
give you a secret.
01:33.433 --> 01:35.366 align:start position:50% line:79.33% size:10%
Yes.
I love secrets.
01:35.500 --> 01:38.066 align:start position:30% line:79.33% size:12.5%
Pati:
Mmm. Mmm...mmm!
01:39.833 --> 01:43.333 align:start position:30% line:79.33% size:42.5%
It's like nothing
I've tasted before.
01:46.633 --> 01:49.966 align:start position:10% line:79.33% size:80%
Announcer: "Pati's Mexican Table
is brought to you by...
01:50.100 --> 01:56.433 align:start position:15% line:10% size:70%
[Singers singing in Spanish]
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Man: La Costeña ¡por sabor!
01:59.266 --> 02:02.866 align:start position:15% line:79.33% size:67.5%
Woman: Traditional recipes,
authentic flavors,
02:03.000 --> 02:04.000 align:start position:30% line:84.67% size:40%
and ingredients.
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A taste of México
in 90 seconds.
02:06.766 --> 02:09.133 align:start position:25% line:10% size:40%
SOMOS--food from
the heart of México.
02:09.266 --> 02:12.266 align:start position:47.5% line:10% size:2.5%
♪
02:12.400 --> 02:14.166 align:start position:27.5% line:10% size:47.5%
Singers: ♪ Avocados
from Mexico ♪
02:14.733 --> 02:17.000 align:start position:30% line:79.33% size:37.5%
Over 40 years,
bringing authentic
02:17.066 --> 02:17.966 align:start position:20% line:79.33% size:57.5%
Latin American flavors
to your table.
02:18.033 --> 02:19.266 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
02:19.266 --> 02:21.766 align:start position:17.5% line:10% size:57.5%
Woman: Stand Together--
helping every person rise.
02:21.900 --> 02:24.133 align:start position:27.5% line:10% size:47.5%
More information at
StandTogether.org.
02:24.266 --> 02:27.433 align:start position:17.5% line:79.33% size:60%
Woman: Here, the typical
arroz con pollo...or not!
02:27.566 --> 02:28.933 align:start position:27.5% line:84.67% size:47.5%
Unfollow la Receta.
02:29.066 --> 02:30.133 align:start position:32.5% line:84.67% size:32.5%
Mahatma rice.
02:30.266 --> 02:31.866 align:start position:27.5% line:79.33% size:45%
Woman: King Arthur
Baking Company.
02:32.000 --> 02:33.466 align:start position:25% line:10% size:47.5%
Find out more about
our Masa Harina
02:33.600 --> 02:35.266 align:start position:20% line:10% size:60%
at KingArthurBaking.com.
02:35.400 --> 02:37.666 align:start position:15% line:10% size:67.5%
["Nationwide" theme playing
on guitar]
02:40.400 --> 02:42.733 align:start position:17.5% line:10% size:65%
Man: Cozilumbre--cookware,
bakeware, and kitchenware
02:42.866 --> 02:45.266 align:start position:17.5% line:10% size:65%
for cooking up tradiciones
in your cocinas.
02:45.400 --> 02:47.933 align:start position:47.5% line:10% size:2.5%
♪
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Man: Gobierno de Monterrey.
02:50.066 --> 02:53.500 align:start position:47.5% line:84.67% size:2.5%
♪
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Pati, voice-over: Meandering
through the traditional
02:55.666 --> 02:57.800 align:start position:22.5% line:79.33% size:52.5%
colonial architecture
of Linares,
02:57.933 --> 03:02.600 align:start position:10% line:79.33% size:80%
I'm led by a smell that's not so
common in Mexican magic towns--
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Texas-style barbeque.
03:10.366 --> 03:12.033 align:start position:10% line:10% size:47.5%
I know! Si, si, si!
03:17.000 --> 03:18.133 align:start position:10% line:10% size:12.5%
Yeah.
03:25.533 --> 03:28.200 align:start position:10% line:10% size:35%
Oh, to crouch!
So, I love it how in Mexico,
03:28.333 --> 03:30.200 align:start position:10% line:10% size:60%
we have all these catchy
nicknames for our food, no?
03:30.333 --> 03:31.466 align:start position:65% line:10% size:10%
Yes.
03:31.600 --> 03:33.066 align:start position:10% line:10% size:42.5%
We love nicknames
for people.
03:34.266 --> 03:36.933 align:start position:12.5% line:79.33% size:72.5%
Pati, voice-over: Luis Rivas'
year-old restaurant
03:37.066 --> 03:39.400 align:start position:25% line:79.33% size:47.5%
is quickly becoming
a local hotspot
03:39.533 --> 03:43.000 align:start position:15% line:79.33% size:67.5%
with its melt-in-your-mouth
smoked brisket
03:43.133 --> 03:45.700 align:start position:22.5% line:79.33% size:55%
fused with traditional
Mexican flavors.
03:45.833 --> 03:47.500 align:start position:10% line:74% size:32.5%
Pati: So, the
tacos agachados are
traditionally made
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with what kind of meat?
03:50.433 --> 03:52.066 align:start position:10% line:10% size:35%
Ah! Picadillo.
Picadillo, which--
03:52.200 --> 03:55.200 align:start position:10% line:74% size:45%
this is the ground
meat that's cooked
Mexican style,
03:55.333 --> 03:58.100 align:start position:10% line:79.33% size:50%
but you're putting--
you're Texasanizing--
03:58.233 --> 03:59.466 align:start position:65% line:10% size:12.5%
Yeah.
Mexican tacos.
04:01.133 --> 04:02.833 align:start position:10% line:10% size:25%
I love it!
So, it's not Tex-Mex.
No.
04:02.966 --> 04:04.333 align:start position:10% line:10% size:32.5%
It's Mex-Tex.
Mex-Tex.
04:04.466 --> 04:06.366 align:start position:10% line:10% size:32.5%
But I have to
tell you, Luis,
04:06.500 --> 04:10.833 align:start position:10% line:10% size:52.5%
I must have this bite
[continues in Spanish].
04:12.500 --> 04:13.633 align:start position:20% line:10% size:7.5%
OK.
04:15.866 --> 04:17.666 align:start position:65% line:10% size:12.5%
Good?
04:17.800 --> 04:21.000 align:start position:10% line:79.33% size:42.5%
It...tastes very,
very smoky--
04:21.133 --> 04:22.533 align:start position:50% line:84.67% size:17.5%
Mm-hmm.
04:22.666 --> 04:24.300 align:start position:10% line:84.67% size:47.5%
very, very bacon-y.
04:24.433 --> 04:26.300 align:start position:60% line:79.33% size:17.5%
Mm-hmm.
Delicious!
04:26.433 --> 04:28.933 align:start position:10% line:79.33% size:47.5%
W-what's that bacon
smoky flavor?
04:29.066 --> 04:30.433 align:start position:10% line:79.33% size:25%
Is it from
the way you smoke it?
04:30.566 --> 04:32.100 align:start position:47.5% line:10% size:27.5%
Luis: Yeah.
04:33.600 --> 04:35.933 align:start position:10% line:10% size:55%
Mmm! It's just falling
apart in my mouth.
04:36.066 --> 04:37.500 align:start position:52.5% line:84.67% size:12.5%
Yeah.
04:37.633 --> 04:40.866 align:start position:12.5% line:79.33% size:70%
Pati, voice-over: Luis is no
ordinary weekend grillmaster.
04:41.000 --> 04:44.666 align:start position:12.5% line:79.33% size:72.5%
In fact, he came within reach
of beating the Texans
04:44.800 --> 04:47.000 align:start position:30% line:79.33% size:42.5%
at their own game
in achieving something
04:47.133 --> 04:49.666 align:start position:15% line:84.67% size:70%
no other Mexican has before.
04:49.800 --> 04:51.166 align:start position:10% line:10% size:35%
So, you won...
04:53.166 --> 04:54.966 align:start position:10% line:10% size:30%
Which prize?
The third place?
04:55.100 --> 04:56.700 align:start position:10% line:10% size:32.5%
By a Mexican.
Yes.
04:56.833 --> 04:59.333 align:start position:10% line:79.33% size:45%
You're that proud!
Look at that smile!
04:59.466 --> 05:00.866 align:start position:42.5% line:74% size:45%
Yeah, fortunately.
That's amazing!
05:01.000 --> 05:02.266 align:start position:10% line:79.33% size:50%
Is it the first time
a Mexican?
05:05.133 --> 05:07.900 align:start position:10% line:10% size:60%
That's a--so you decided
to bring Texas barbeque here.
05:08.033 --> 05:09.200 align:start position:65% line:84.67% size:12.5%
Yeah.
05:09.333 --> 05:10.400 align:start position:10% line:79.33% size:52.5%
And now we're putting
it in the tacos. OK, show--
05:10.533 --> 05:12.833 align:start position:10% line:79.33% size:55%
Walk me through making
the tacos agachados.
05:12.966 --> 05:14.600 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
His tacos agachados
05:14.733 --> 05:16.500 align:start position:30% line:79.33% size:35%
are my kind of
delicious mess,
05:16.633 --> 05:20.200 align:start position:17.5% line:10% size:65%
and it starts with exactly
8 tacos, not 7.
05:23.133 --> 05:24.700 align:start position:10% line:10% size:30%
Ha ha ha ha!
05:24.833 --> 05:26.133 align:start position:30% line:10% size:42.5%
Pati, voice-over:
The deep-fried tortillas
05:26.266 --> 05:28.333 align:start position:27.5% line:10% size:32.5%
are smothered
in refried beans,
05:28.466 --> 05:30.700 align:start position:17.5% line:10% size:65%
stuffed with juicy brisket
05:30.833 --> 05:34.033 align:start position:27.5% line:10% size:42.5%
and covered under
a mountain of toppings.
05:41.066 --> 05:43.233 align:start position:10% line:10% size:17.5%
Uh-huh.
05:43.366 --> 05:46.533 align:start position:10% line:10% size:45%
Ha ha ha! OK, so--
so to eat these tacos,
05:46.666 --> 05:48.666 align:start position:10% line:10% size:42.5%
you first have to
find the taco.
Yeah.
05:48.800 --> 05:50.466 align:start position:10% line:79.33% size:17.5%
I found
my first taco,
05:50.600 --> 05:52.566 align:start position:10% line:74% size:20%
and it's
a beautiful taco.
Look at this.
05:53.933 --> 05:59.900 align:start position:47.5% line:84.67% size:2.5%
♪
06:00.033 --> 06:01.900 align:start position:10% line:84.67% size:22.5%
Mmm. Mmm.
06:02.033 --> 06:05.366 align:start position:10% line:79.33% size:55%
Oh, my gosh! It's like
meat and potatoes--
06:05.500 --> 06:07.600 align:start position:57.5% line:79.33% size:17.5%
Mm-hmm.
in a taco.
06:07.733 --> 06:11.133 align:start position:10% line:74% size:40%
It's refreshing.
It's cute. It has
so much flavor.
06:11.266 --> 06:12.566 align:start position:10% line:79.33% size:55%
You taste a little bit
of the lard
06:12.700 --> 06:14.100 align:start position:10% line:79.33% size:37.5%
in the potatoes
and the tortilla.
06:16.933 --> 06:18.633 align:start position:10% line:79.33% size:17.5%
Mm-hmm.
Oh, wow.
06:18.766 --> 06:20.066 align:start position:10% line:84.67% size:37.5%
Mm-hmm, mm-hmm.
06:20.200 --> 06:24.266 align:start position:30% line:79.33% size:57.5%
Pati: So, after you won
and you could bring
06:24.400 --> 06:25.933 align:start position:47.5% line:79.33% size:30%
the barbeque
to Nuevo León,
06:26.066 --> 06:27.300 align:start position:42.5% line:79.33% size:45%
why did you choose
Linares?
06:31.033 --> 06:32.166 align:start position:65% line:10% size:12.5%
Yeah.
06:35.400 --> 06:37.300 align:start position:47.5% line:84.67% size:2.5%
♪
06:37.433 --> 06:39.166 align:start position:17.5% line:79.33% size:62.5%
Pati, voice-over: To more
fully understand Luis
06:39.300 --> 06:40.733 align:start position:20% line:84.67% size:60%
and his love of cooking,
06:40.866 --> 06:44.033 align:start position:10% line:79.33% size:77.5%
he's invited me to his family's
nearby orange grove
06:44.166 --> 06:45.700 align:start position:17.5% line:84.67% size:62.5%
for a proper carne asada.
06:53.400 --> 06:54.733 align:start position:10% line:10% size:7.5%
OK.
06:56.933 --> 06:58.300 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
Linares is located
06:58.433 --> 07:01.733 align:start position:17.5% line:79.33% size:62.5%
in Mexico's citrus region
known as the orange belt.
07:01.866 --> 07:05.900 align:start position:10% line:79.33% size:77.5%
Despite the dry desert climate,
the deep water table
07:06.033 --> 07:09.400 align:start position:22.5% line:79.33% size:52.5%
makes this area ideal
for growing citrus.
07:09.533 --> 07:11.300 align:start position:65% line:10% size:22.5%
Pati: Ah!
07:16.166 --> 07:18.000 align:start position:55% line:10% size:32.5%
30 years old!
07:19.333 --> 07:20.566 align:start position:55% line:10% size:32.5%
60 years old!
07:20.700 --> 07:22.533 align:start position:17.5% line:79.33% size:65%
Pati, voice-over: The farm
has come full circle
07:22.666 --> 07:24.133 align:start position:25% line:84.67% size:50%
in the Rivas family.
07:24.266 --> 07:28.400 align:start position:12.5% line:79.33% size:70%
Luis' father and grandfather
both worked here as youngsters.
07:30.066 --> 07:31.900 align:start position:60% line:10% size:22.5%
Pati: Si!
07:35.833 --> 07:37.433 align:start position:10% line:10% size:22.5%
Mmm, mmm.
07:40.266 --> 07:42.466 align:start position:12.5% line:79.33% size:75%
Pati, voice-over: Carne asadas
are so much more
07:42.600 --> 07:45.333 align:start position:12.5% line:79.33% size:72.5%
than just grilled meat tacos,
especially in the north.
07:45.466 --> 07:48.933 align:start position:15% line:79.33% size:67.5%
It's the weekly centerpiece
of family life.
07:49.066 --> 07:50.800 align:start position:30% line:79.33% size:35%
But today's is
even more special
07:50.933 --> 07:53.366 align:start position:20% line:79.33% size:60%
because Luis has invited
his chef friends
07:53.500 --> 07:56.000 align:start position:17.5% line:84.67% size:62.5%
from all over Nuevo León.
07:56.133 --> 07:59.066 align:start position:25% line:74% size:62.5%
There's all these nuances
about carne asada
people don't know,
07:59.200 --> 08:03.033 align:start position:40% line:74% size:42.5%
and here you have
a very important
community of, like,
08:03.166 --> 08:05.433 align:start position:37.5% line:79.33% size:52.5%
[indistinct] here and
Nuevo León are like...
08:05.566 --> 08:06.800 align:start position:62.5% line:84.67% size:15%
right?
08:06.933 --> 08:09.366 align:start position:30% line:79.33% size:52.5%
Luis: Yeah, part of--
it's part of tradition,
08:09.500 --> 08:11.133 align:start position:37.5% line:79.33% size:42.5%
so if you're from
Nuevo León,
08:11.266 --> 08:12.666 align:start position:30% line:79.33% size:60%
you're into [indistinct]
carne asada.
08:12.800 --> 08:14.566 align:start position:65% line:74% size:12.5%
Yeah.
That's a--a basic.
08:14.700 --> 08:17.500 align:start position:17.5% line:10% size:60%
Pati, voice-over: First,
Luis teaches me how to make
08:17.633 --> 08:19.633 align:start position:22.5% line:10% size:52.5%
a traditional cabrito
on a spit.
08:19.766 --> 08:24.066 align:start position:20% line:74% size:55%
Baby goat is a meal of
historical significance
to Nuevo León
08:24.200 --> 08:26.033 align:start position:22.5% line:84.67% size:55%
dating back centuries.
08:27.700 --> 08:29.600 align:start position:30% line:79.33% size:35%
[Pati and Luis
speaking Spanish]
08:29.733 --> 08:31.066 align:start position:47.5% line:84.67% size:42.5%
OK, so we have...
08:31.200 --> 08:32.300 align:start position:20% line:84.67% size:57.5%
Luis and Pati: Oregano.
08:32.433 --> 08:33.800 align:start position:30% line:79.33% size:57.5%
Pati: And I didn't know
that oregano
08:33.933 --> 08:35.200 align:start position:40% line:79.33% size:47.5%
was such a big deal
in Nuevo León,
08:35.333 --> 08:36.966 align:start position:47.5% line:79.33% size:37.5%
that it grows--
that's new to me.
08:39.366 --> 08:41.166 align:start position:20% line:79.33% size:57.5%
Pati, voice-over: While
the cabrito cooks,
08:41.300 --> 08:44.933 align:start position:10% line:79.33% size:80%
Luis' friends have prepared some
traditional northern machacado--
08:45.066 --> 08:47.433 align:start position:32.5% line:10% size:35%
scrambled eggs
with dried beef.
08:52.066 --> 08:53.766 align:start position:60% line:84.67% size:22.5%
Mmm, mmm.
08:56.100 --> 08:58.433 align:start position:55% line:10% size:32.5%
This is crazy
delicious!
08:58.566 --> 09:00.366 align:start position:10% line:10% size:52.5%
Pati: Mm-hmm, mm-hmm.
09:01.900 --> 09:03.733 align:start position:32.5% line:10% size:35%
Mmm! Mmm! Mmm!
09:03.866 --> 09:05.033 align:start position:47.5% line:10% size:42.5%
Man: Ha ha ha ha!
09:05.166 --> 09:06.866 align:start position:40% line:10% size:20%
In lard,
like fresh lard.
09:07.000 --> 09:11.733 align:start position:22.5% line:74% size:55%
Pati, voice-over: Then
a chicharrón, shrimp,
and bacon-fried rice.
09:11.866 --> 09:16.500 align:start position:20% line:10% size:60%
This inspired the recipe
I'm making for you
later in my kitchen.
09:16.633 --> 09:18.800 align:start position:10% line:84.67% size:20%
Man: Si.
09:18.933 --> 09:20.533 align:start position:62.5% line:84.67% size:27.5%
Oh, my God.
09:20.666 --> 09:22.466 align:start position:47.5% line:79.33% size:42.5%
It is so--like it
has everything
09:22.600 --> 09:23.766 align:start position:37.5% line:79.33% size:50%
about the fried rice
that you love...
09:23.900 --> 09:25.233 align:start position:10% line:84.67% size:62.5%
That's what [indistinct].
09:25.366 --> 09:27.933 align:start position:47.5% line:74% size:40%
The rice and how
the grains are so
separated,
09:28.066 --> 09:29.900 align:start position:50% line:74% size:37.5%
but then, yeah,
the chicharrón
in the carnitas,
09:30.033 --> 09:31.266 align:start position:47.5% line:84.67% size:42.5%
and oh, my God...
09:31.400 --> 09:33.400 align:start position:20% line:79.33% size:57.5%
Pati, voice-over: After
2 hours over the fire,
09:33.533 --> 09:36.200 align:start position:22.5% line:79.33% size:55%
the cabrito is finally
ready to taste,
09:36.333 --> 09:39.466 align:start position:20% line:79.33% size:57.5%
but not without heating
the tortillas the northern way.
09:39.600 --> 09:41.333 align:start position:10% line:84.67% size:67.5%
Pati: I've never seen this!
09:41.466 --> 09:43.366 align:start position:10% line:10% size:37.5%
Tortillas right
on the coals!
09:45.333 --> 09:47.800 align:start position:27.5% line:79.33% size:42.5%
So, would you say
this is the iconic dish
09:47.933 --> 09:48.933 align:start position:32.5% line:79.33% size:35%
of Nuevo León?
Yes.
09:49.066 --> 09:50.800 align:start position:27.5% line:74% size:45%
Or one of? Or the?
Yes, the one.
09:52.800 --> 09:55.266 align:start position:20% line:10% size:60%
Pati: Look at this taco.
09:55.400 --> 09:57.266 align:start position:17.5% line:84.67% size:65%
This is so worth the wait.
09:57.400 --> 09:59.833 align:start position:17.5% line:79.33% size:65%
And I know why people here
are so proud of this.
09:59.966 --> 10:02.433 align:start position:65% line:74% size:25%
Man: Yeah.
Simple, delicious.
10:02.566 --> 10:05.033 align:start position:32.5% line:10% size:32.5%
Thank you for
sharing this with us.
10:05.166 --> 10:06.633 align:start position:37.5% line:10% size:20%
Gracias.
10:06.766 --> 10:10.233 align:start position:47.5% line:84.67% size:2.5%
♪
10:10.366 --> 10:12.000 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
I don't think I've eaten
10:12.133 --> 10:14.200 align:start position:27.5% line:79.33% size:45%
so much chicharrón
in my life
10:14.333 --> 10:15.700 align:start position:20% line:84.67% size:57.5%
as I did in Nuevo León.
10:15.833 --> 10:20.300 align:start position:10% line:79.33% size:72.5%
They love the chicharrón, and
they have incredible pork belly.
10:20.433 --> 10:24.433 align:start position:22.5% line:10% size:45%
And I'm gonna make
for you a honey-glazed
pork belly arrachera
10:24.566 --> 10:25.933 align:start position:22.5% line:10% size:55%
and shrimp fried rice.
10:26.066 --> 10:27.900 align:start position:17.5% line:10% size:65%
Now, does that sound good?
10:28.033 --> 10:30.566 align:start position:20% line:79.33% size:57.5%
Well, it's outrageously
delicious.
10:30.700 --> 10:34.766 align:start position:12.5% line:10% size:72.5%
So, I'm gonna start by making
a brine for the pork belly.
10:34.900 --> 10:37.700 align:start position:27.5% line:84.67% size:45%
3 cups of water...
10:37.833 --> 10:40.000 align:start position:22.5% line:84.67% size:55%
1/3 of a cup of honey.
10:40.133 --> 10:42.366 align:start position:27.5% line:79.33% size:45%
A lot of the honey
from Nuevo León
10:42.500 --> 10:45.366 align:start position:35% line:79.33% size:30%
is made from
the orange blossoms,
10:45.500 --> 10:46.933 align:start position:22.5% line:84.67% size:52.5%
from the orange tree.
10:47.066 --> 10:49.566 align:start position:32.5% line:79.33% size:37.5%
The honey there
is so delicious.
10:49.700 --> 10:52.266 align:start position:17.5% line:84.67% size:65%
And then, 1/4 cup of salt.
10:52.400 --> 10:55.100 align:start position:32.5% line:79.33% size:35%
I have 1 pound
of pork belly,
10:55.233 --> 10:58.700 align:start position:15% line:79.33% size:70%
and this piece of pork belly
is so beautiful.
10:58.833 --> 11:02.400 align:start position:17.5% line:79.33% size:65%
Now, pork belly comes from
the belly of the pig,
11:02.533 --> 11:06.466 align:start position:22.5% line:79.33% size:50%
and it has the skin,
all of the fat, and the meat.
11:06.600 --> 11:10.966 align:start position:12.5% line:10% size:72.5%
The beauty is in transforming
this into something
11:11.100 --> 11:14.700 align:start position:17.5% line:10% size:65%
that's really tender where
the meat will be really soft
11:14.833 --> 11:16.866 align:start position:27.5% line:10% size:47.5%
and the top will be
very crispy.
11:17.000 --> 11:20.266 align:start position:10% line:74% size:27.5%
[Splashing]
While my brine cools,
11:20.400 --> 11:21.766 align:start position:20% line:84.67% size:57.5%
I want to make my rice.
11:21.900 --> 11:24.333 align:start position:17.5% line:79.33% size:65%
So, I have my saucepan set
over medium heat.
11:24.466 --> 11:26.466 align:start position:17.5% line:79.33% size:65%
I'm gonna add a little bit
of safflower oil,
11:26.600 --> 11:28.766 align:start position:25% line:84.67% size:50%
about 2 tablespoons;
11:28.900 --> 11:32.366 align:start position:20% line:79.33% size:60%
1 1/2 cups of long-grain
white rice.
11:32.500 --> 11:35.700 align:start position:20% line:79.33% size:60%
I'm gonna stir this here
for a second.
11:35.833 --> 11:39.966 align:start position:10% line:79.33% size:77.5%
And I'm not seasoning this with
onion or garlic or anything.
11:40.100 --> 11:42.933 align:start position:15% line:79.33% size:67.5%
I'm just adding my homemade
chicken broth,
11:43.066 --> 11:44.333 align:start position:22.5% line:84.67% size:55%
which is really tasty.
11:44.466 --> 11:47.500 align:start position:20% line:79.33% size:60%
So, 3 cups chicken broth
go in here.
11:47.633 --> 11:49.566 align:start position:37.5% line:84.67% size:25%
[Sizzling]
11:51.400 --> 11:54.566 align:start position:32.5% line:79.33% size:32.5%
I'm gonna add
about a teaspoon of salt.
11:54.700 --> 11:57.366 align:start position:27.5% line:79.33% size:45%
As I wait for this
to start bubbling,
11:57.500 --> 11:59.966 align:start position:12.5% line:79.33% size:72.5%
I want to cover my pork belly
with a brine,
12:00.100 --> 12:02.666 align:start position:27.5% line:10% size:47.5%
and it's gonna just
sit in here
12:02.800 --> 12:05.766 align:start position:22.5% line:10% size:52.5%
covered in this water
with honey and salt.
12:05.900 --> 12:10.966 align:start position:10% line:10% size:80%
This really helps the pork belly
get incredibly irresistible.
12:11.100 --> 12:15.766 align:start position:12.5% line:79.33% size:62.5%
You're gonna let this sit
anywhere from 12 to 24 hours.
12:15.900 --> 12:19.233 align:start position:17.5% line:79.33% size:65%
And because I want to make
this the best it can be,
12:19.366 --> 12:22.800 align:start position:12.5% line:79.33% size:77.5%
I have one in the fridge that's
been sitting there for 24 hours.
12:22.933 --> 12:25.300 align:start position:30% line:79.33% size:40%
I'm gonna let it
come to room temperature
12:25.433 --> 12:28.033 align:start position:15% line:84.67% size:70%
before I put it in the oven.
12:28.166 --> 12:31.533 align:start position:27.5% line:79.33% size:42.5%
I am going to add
1 cup more water
12:31.666 --> 12:35.933 align:start position:22.5% line:79.33% size:55%
because the pork belly
really benefits from cooking
12:36.066 --> 12:39.600 align:start position:17.5% line:79.33% size:62.5%
really low, and it's like
really wet heat.
12:39.733 --> 12:43.100 align:start position:22.5% line:79.33% size:55%
So, I'm gonna cover it
with aluminum foil.
12:43.233 --> 12:45.733 align:start position:30% line:84.67% size:40%
[Foil crinkling]
12:45.866 --> 12:49.200 align:start position:37.5% line:79.33% size:25%
Meanwhile,
give my rice a stir...
12:49.333 --> 12:50.933 align:start position:37.5% line:84.67% size:20%
cover...
12:51.066 --> 12:54.900 align:start position:20% line:79.33% size:60%
and then reduce the heat
to a lowest possible heat,
12:55.033 --> 12:57.133 align:start position:27.5% line:79.33% size:42.5%
and then the rice
can cook in peace
12:57.266 --> 12:59.766 align:start position:15% line:84.67% size:67.5%
for about 12 to 15 minutes.
12:59.900 --> 13:03.400 align:start position:22.5% line:79.33% size:50%
And I'm gonna put my
pork belly in the oven at 300
13:03.533 --> 13:05.133 align:start position:22.5% line:84.67% size:55%
for 2 hours and a half
13:05.266 --> 13:08.233 align:start position:15% line:79.33% size:70%
so that the fat really melts
into the meat
13:08.366 --> 13:11.066 align:start position:27.5% line:79.33% size:47.5%
and the skin on top
begins to crisp.
13:11.200 --> 13:12.666 align:start position:27.5% line:79.33% size:45%
And then I'm gonna
remove the foil
13:12.800 --> 13:16.033 align:start position:10% line:79.33% size:67.5%
and let it continue cooking
there for about another 1/2 hour
13:16.166 --> 13:19.966 align:start position:20% line:79.33% size:57.5%
so that the skin on top
can really crisp.
13:20.100 --> 13:22.433 align:start position:30% line:84.67% size:37.5%
[Timer ticking]
13:22.566 --> 13:25.333 align:start position:47.5% line:84.67% size:2.5%
♪
13:25.466 --> 13:28.033 align:start position:22.5% line:79.33% size:55%
And the rice is ready,
and you know it
13:28.166 --> 13:32.466 align:start position:10% line:79.33% size:65%
because there should be no
liquid at the bottom of the pan.
13:32.600 --> 13:34.133 align:start position:22.5% line:84.67% size:55%
Look how fluffy it is.
13:34.266 --> 13:38.233 align:start position:25% line:79.33% size:52.5%
If you don't fluff it
immediately, it will clump up.
13:38.366 --> 13:40.366 align:start position:10% line:79.33% size:77.5%
Pati, voice-over: Now it's time
to make the sauce,
13:40.500 --> 13:42.700 align:start position:35% line:79.33% size:25%
but first,
I need something sweet.
13:42.833 --> 13:44.033 align:start position:47.5% line:84.67% size:2.5%
♪
13:44.166 --> 13:46.333 align:start position:20% line:10% size:60%
I've been eating Glorias
since childhood.
13:46.466 --> 13:50.300 align:start position:17.5% line:10% size:65%
The soft caramel-y candies
made from milk and sugar
13:50.433 --> 13:52.133 align:start position:17.5% line:84.67% size:62.5%
are everywhere in Mexico,
13:52.266 --> 13:55.566 align:start position:15% line:79.33% size:70%
but there are lots of copies
and only one original,
13:55.700 --> 13:57.666 align:start position:15% line:84.67% size:67.5%
Marqueteria la Guadalupana,
13:57.800 --> 14:01.333 align:start position:12.5% line:10% size:72.5%
and they make it the same way
they have since 1943.
14:10.333 --> 14:13.766 align:start position:12.5% line:79.33% size:75%
Pati, voice-over: Maria Luisa,
who goes by Muñeca, or Doll,
14:13.900 --> 14:16.566 align:start position:22.5% line:79.33% size:50%
is the grandchild of
Natalia [indistinct] Nuñez,
14:16.700 --> 14:20.366 align:start position:22.5% line:74% size:55%
who adapted the recipe
from an existing candy
called [indistinct].
14:20.500 --> 14:22.200 align:start position:15% line:84.67% size:70%
She created her own version,
14:22.333 --> 14:24.833 align:start position:12.5% line:79.33% size:72.5%
wrapped them in the signature
red cellophane,
14:24.966 --> 14:25.933 align:start position:17.5% line:84.67% size:65%
and sold them around town.
14:26.066 --> 14:27.900 align:start position:20% line:10% size:57.5%
She just needed a name.
14:32.966 --> 14:34.266 align:start position:65% line:10% size:7.5%
Ah!
14:37.400 --> 14:38.533 align:start position:65% line:10% size:10%
Ahh!
14:38.666 --> 14:39.933 align:start position:22.5% line:79.33% size:42.5%
Pati, voice-over:
So, Glorias were born
14:40.066 --> 14:41.766 align:start position:17.5% line:79.33% size:62.5%
and quickly became famous
worldwide.
14:43.100 --> 14:44.266 align:start position:57.5% line:10% size:25%
The Pope--
Uh-huh.
14:44.400 --> 14:45.633 align:start position:37.5% line:84.67% size:50%
has tried the Glory!
14:45.766 --> 14:47.066 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
Maybe the candy is blessed.
14:49.366 --> 14:51.066 align:start position:22.5% line:84.67% size:55%
I'm selling candy now.
14:55.700 --> 14:57.133 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
Let's be honest.
14:57.266 --> 14:58.766 align:start position:15% line:84.67% size:70%
the Glorias sell themselves.
15:01.866 --> 15:03.566 align:start position:30% line:84.67% size:57.5%
It smells like custard.
15:03.700 --> 15:06.233 align:start position:12.5% line:10% size:72.5%
Pati, voice-over: The process
starts by mixing milk and sugar
15:06.366 --> 15:08.933 align:start position:15% line:10% size:70%
in a copper pot and stirring
for about 2 hours
15:09.066 --> 15:10.866 align:start position:22.5% line:10% size:55%
until it's the perfect
consistency.
15:15.500 --> 15:17.066 align:start position:72.5% line:10% size:7.5%
Ah!
15:27.733 --> 15:30.700 align:start position:37.5% line:74% size:35%
Pati: So, here
is a couple of hours,
here it's thickening.
15:30.833 --> 15:32.900 align:start position:35% line:79.33% size:40%
You need to stir
a little more in here.
15:33.033 --> 15:36.933 align:start position:47.5% line:74% size:32.5%
He can't stop
stirring or it'll
smoke and stick.
15:37.066 --> 15:39.533 align:start position:40% line:79.33% size:45%
And at this point,
the--the mixture is
15:39.666 --> 15:41.066 align:start position:50% line:79.33% size:37.5%
leaving a trail
in the bottom.
15:41.200 --> 15:43.133 align:start position:37.5% line:79.33% size:40%
But, oh, you can
see the bottom. See?
15:45.466 --> 15:47.100 align:start position:10% line:10% size:27.5%
Muñeca: Si.
15:51.433 --> 15:53.466 align:start position:20% line:79.33% size:57.5%
Pati, voice-over: Then,
the mixture rests
15:53.600 --> 15:57.066 align:start position:10% line:79.33% size:80%
for about a day in the same room
where Muñeca's grandmother
15:57.200 --> 15:58.400 align:start position:27.5% line:84.67% size:45%
used to sell them.
15:58.533 --> 16:02.566 align:start position:10% line:79.33% size:35%
Pati: This has
peanuts, cranberries...
16:07.900 --> 16:11.400 align:start position:10% line:10% size:42.5%
Ah! Dried papaya!
16:11.533 --> 16:13.100 align:start position:10% line:10% size:55%
Sounds so delicious...
16:20.600 --> 16:23.833 align:start position:10% line:79.33% size:45%
Oh, my God! I love
the thought of that.
16:23.966 --> 16:25.866 align:start position:10% line:84.67% size:47.5%
Pecans and coconut.
16:26.000 --> 16:27.933 align:start position:10% line:79.33% size:27.5%
I'm like in
a candy toy store.
16:28.066 --> 16:29.700 align:start position:47.5% line:84.67% size:2.5%
♪
16:29.833 --> 16:30.766 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
So, Muñeca's teaching me
16:30.900 --> 16:32.300 align:start position:35% line:84.67% size:50%
to make the Glorias.
16:32.433 --> 16:33.833 align:start position:50% line:79.33% size:25%
This looks
so irresistible.
16:33.966 --> 16:35.233 align:start position:37.5% line:10% size:50%
It looks like fudge.
16:35.366 --> 16:37.266 align:start position:50% line:10% size:40%
It's just gooey,
sticky,
16:37.400 --> 16:39.066 align:start position:52.5% line:79.33% size:35%
but still soft
and malleable,
16:39.200 --> 16:41.833 align:start position:30% line:79.33% size:52.5%
and then she drops it
into the ground pecans.
16:41.966 --> 16:44.200 align:start position:30% line:84.67% size:57.5%
Mm-hmm, just like that.
16:44.333 --> 16:46.133 align:start position:30% line:79.33% size:45%
So, this is called
the heart of the Gloria,
16:46.266 --> 16:47.700 align:start position:47.5% line:79.33% size:22.5%
which has
the bigger pecan.
17:00.166 --> 17:02.533 align:start position:47.5% line:84.67% size:2.5%
♪
17:03.900 --> 17:04.866 align:start position:62.5% line:10% size:17.5%
Mm-hmm.
17:05.000 --> 17:07.300 align:start position:47.5% line:84.67% size:2.5%
♪
17:07.433 --> 17:09.433 align:start position:10% line:84.67% size:15%
Mmm...
17:09.566 --> 17:11.000 align:start position:37.5% line:84.67% size:25%
Delicious.
17:13.266 --> 17:17.033 align:start position:10% line:79.33% size:70%
They're so good and so sweet
and so irresistible.
17:21.266 --> 17:23.233 align:start position:32.5% line:84.67% size:35%
[All laughing]
17:23.366 --> 17:26.033 align:start position:27.5% line:79.33% size:42.5%
And now I'm gonna
make the sauce
17:26.166 --> 17:28.966 align:start position:20% line:79.33% size:57.5%
that's just gonna bathe
the entire dish.
17:29.100 --> 17:30.666 align:start position:22.5% line:84.67% size:52.5%
1/4 cup of soy sauce,
17:30.800 --> 17:35.833 align:start position:15% line:79.33% size:67.5%
and then it's 2 tablespoons
of natural rice vinegar.
17:35.966 --> 17:38.466 align:start position:30% line:79.33% size:37.5%
So, this is not
the seasoned one.
17:38.600 --> 17:41.166 align:start position:20% line:79.33% size:57.5%
This is the unseasoned,
or natural.
17:41.300 --> 17:43.633 align:start position:22.5% line:84.67% size:55%
1 tablespoon of honey.
17:43.766 --> 17:49.966 align:start position:15% line:74% size:70%
This is gonna give the sauce
a delicious sticky, glossy
consistency.
17:50.100 --> 17:52.600 align:start position:30% line:79.33% size:40%
3 tablespoons of
the adobo sauce
17:52.733 --> 17:54.233 align:start position:27.5% line:79.33% size:45%
from the chipotles
in adobo sauce.
17:54.366 --> 17:56.900 align:start position:17.5% line:84.67% size:62.5%
I'm gonna zest an orange.
17:57.033 --> 17:59.633 align:start position:32.5% line:10% size:37.5%
You want to get
the color of the zest,
17:59.766 --> 18:04.133 align:start position:17.5% line:10% size:62.5%
but you don't want to get
the pit or the white part
18:04.266 --> 18:05.600 align:start position:20% line:10% size:60%
'cause it's very bitter.
18:05.733 --> 18:08.766 align:start position:22.5% line:79.33% size:55%
And then I'm gonna cut
the orange in half,
18:08.900 --> 18:11.500 align:start position:10% line:79.33% size:77.5%
and I'm gonna squeeze the juice
right in here.
18:11.633 --> 18:14.200 align:start position:47.5% line:84.67% size:2.5%
♪
18:14.333 --> 18:17.966 align:start position:25% line:79.33% size:52.5%
I'm adding a teaspoon
of the pequin chilies,
18:18.100 --> 18:22.633 align:start position:32.5% line:79.33% size:37.5%
a tablespoon of
finely chopped ginger.
18:22.766 --> 18:26.333 align:start position:17.5% line:79.33% size:65%
So, if my recipe calls for
a tablespoon of ginger,
18:26.466 --> 18:32.100 align:start position:17.5% line:74% size:52.5%
what I really mean is
a super, copious, generous
tablespoon of ginger.
18:32.233 --> 18:39.166 align:start position:17.5% line:79.33% size:62.5%
You can do 1 to 2 serrano
chilies or jalapeños.
18:39.300 --> 18:41.766 align:start position:15% line:84.67% size:70%
And I'm keeping my seeds in.
18:41.900 --> 18:44.700 align:start position:32.5% line:10% size:35%
And last thing
I want to chop
18:44.833 --> 18:47.000 align:start position:27.5% line:10% size:47.5%
is 3 garlic cloves.
18:47.133 --> 18:50.833 align:start position:20% line:10% size:60%
So, adding this in here.
18:50.966 --> 18:51.933 align:start position:27.5% line:79.33% size:40%
I have the rice,
I have the sauce,
18:52.066 --> 18:53.633 align:start position:10% line:84.67% size:77.5%
but I'm gonna make an omelette.
18:53.766 --> 18:56.366 align:start position:22.5% line:79.33% size:55%
I'm just gonna quickly
scramble 3 eggs.
18:56.500 --> 18:59.433 align:start position:20% line:79.33% size:45%
I'm gonna add salt
and pepper to the eggs.
18:59.566 --> 19:02.066 align:start position:47.5% line:84.67% size:2.5%
♪
19:02.200 --> 19:04.633 align:start position:30% line:79.33% size:37.5%
Have my pan set
over medium heat.
19:04.766 --> 19:07.266 align:start position:27.5% line:79.33% size:45%
Then I'm gonna add
safflower oil here.
19:07.400 --> 19:08.833 align:start position:35% line:79.33% size:32.5%
I'm gonna add
about a tablespoon,
19:08.966 --> 19:11.700 align:start position:22.5% line:10% size:55%
and I'm gonna let that
heat for a second.
19:11.833 --> 19:14.933 align:start position:17.5% line:79.33% size:62.5%
So, I'm gonna add my eggs
to my hot pan,
19:15.066 --> 19:18.166 align:start position:17.5% line:10% size:65%
also move the edges of the
omelette to the center.
19:18.300 --> 19:22.000 align:start position:25% line:10% size:47.5%
Just push the edges
and whatever hasn't cooked.
19:23.166 --> 19:24.533 align:start position:30% line:10% size:40%
That was pretty.
19:24.666 --> 19:27.333 align:start position:17.5% line:10% size:65%
You just want this to cook
just for a couple of seconds
19:27.466 --> 19:30.433 align:start position:10% line:10% size:62.5%
because I don't want this
to overcook and become rubbery.
19:30.566 --> 19:33.200 align:start position:25% line:84.67% size:50%
Once it can release,
19:33.333 --> 19:36.966 align:start position:17.5% line:79.33% size:62.5%
and then I'm gonna cut it
into bite-size pieces.
19:37.100 --> 19:39.066 align:start position:27.5% line:79.33% size:42.5%
I think one of my
favorite things
19:39.200 --> 19:41.833 align:start position:27.5% line:79.33% size:47.5%
from any fried rice
is the egg.
19:41.966 --> 19:43.966 align:start position:27.5% line:79.33% size:32.5%
So, I'm gonna
set this aside...
19:44.100 --> 19:45.700 align:start position:20% line:84.67% size:57.5%
and we're almost there.
19:45.833 --> 19:47.666 align:start position:27.5% line:79.33% size:45%
I'm gonna take out
my pork belly.
19:47.800 --> 19:49.300 align:start position:47.5% line:84.67% size:2.5%
♪
19:49.433 --> 19:54.600 align:start position:15% line:79.33% size:67.5%
So, now I'm upping the oven
to 400, and I'm gonna give it
19:54.733 --> 19:58.733 align:start position:25% line:79.33% size:52.5%
like 20 to 30 minutes
until the top really crisps.
19:58.866 --> 20:04.500 align:start position:10% line:79.33% size:80%
But, as you can see, most of the
fat has melted into the meat.
20:04.633 --> 20:07.133 align:start position:15% line:84.67% size:70%
Now we're gonna crisp it up.
20:07.266 --> 20:09.766 align:start position:27.5% line:10% size:42.5%
I am going to cut
some scallions.
20:09.900 --> 20:11.466 align:start position:20% line:10% size:60%
I'm removing the bottom,
20:11.600 --> 20:14.166 align:start position:22.5% line:79.33% size:52.5%
and then I'm removing
the dry tops.
20:15.500 --> 20:18.333 align:start position:27.5% line:10% size:47.5%
So, we're gonna use
all this...
20:18.466 --> 20:20.033 align:start position:32.5% line:10% size:32.5%
for the rice.
20:20.166 --> 20:22.966 align:start position:27.5% line:10% size:40%
And 8 scallions,
and I'm gonna use
20:23.100 --> 20:25.433 align:start position:27.5% line:10% size:32.5%
the white and
light-green parts
20:25.566 --> 20:27.466 align:start position:32.5% line:10% size:32.5%
for the rice,
20:27.600 --> 20:30.500 align:start position:27.5% line:10% size:42.5%
and I'm gonna use
the darker parts,
20:30.633 --> 20:34.400 align:start position:15% line:10% size:67.5%
which are crunchy and fresh
for the garnish.
20:34.533 --> 20:36.333 align:start position:47.5% line:84.67% size:2.5%
♪
20:36.466 --> 20:39.900 align:start position:22.5% line:10% size:55%
So, I'm gonna set this
over high heat.
20:40.033 --> 20:41.600 align:start position:27.5% line:79.33% size:32.5%
I'm gonna get
my pork belly out.
20:41.733 --> 20:44.933 align:start position:12.5% line:84.67% size:75%
This pork belly is perfection.
20:45.066 --> 20:48.733 align:start position:17.5% line:79.33% size:62.5%
I have all the pork belly
rendered fat,
20:48.866 --> 20:50.266 align:start position:12.5% line:84.67% size:72.5%
which I'm gonna pour in here,
20:50.400 --> 20:53.166 align:start position:22.5% line:79.33% size:47.5%
which I'm gonna use
to cook my fried rice.
20:53.300 --> 20:57.033 align:start position:10% line:10% size:80%
And it's fat that has the flavor
of the salt, of course,
20:57.166 --> 20:58.433 align:start position:32.5% line:10% size:35%
and the honey!
20:58.566 --> 21:00.566 align:start position:20% line:84.67% size:57.5%
It's a beautiful thing!
21:00.700 --> 21:04.666 align:start position:32.5% line:10% size:32.5%
I'm gonna add
2 to 3 tablespoons...
21:04.800 --> 21:09.566 align:start position:15% line:10% size:70%
and then, I'm gonna quickly,
quickly season
21:09.700 --> 21:12.000 align:start position:30% line:10% size:35%
my arracherra,
or skirt steak.
21:12.133 --> 21:14.400 align:start position:22.5% line:84.67% size:55%
The salt and pepper...
21:14.533 --> 21:17.233 align:start position:37.5% line:10% size:25%
[Sizzling]
21:17.366 --> 21:20.966 align:start position:15% line:10% size:62.5%
And I want to take it out
the moment that it's browned
21:21.100 --> 21:23.733 align:start position:35% line:10% size:30%
on all sides
and just cooked through.
21:23.866 --> 21:25.100 align:start position:30% line:10% size:37.5%
I don't want to
overcook it.
21:25.233 --> 21:27.400 align:start position:27.5% line:10% size:47.5%
So, here's my meat.
21:27.533 --> 21:30.233 align:start position:27.5% line:79.33% size:42.5%
Now I'm gonna add
a little bit more
21:30.366 --> 21:32.700 align:start position:20% line:84.67% size:57.5%
of that pork belly fat,
21:32.833 --> 21:34.766 align:start position:27.5% line:79.33% size:42.5%
And now I'm gonna
season my shrimp
21:34.900 --> 21:36.400 align:start position:27.5% line:84.67% size:45%
with salt, pepper.
21:36.533 --> 21:39.833 align:start position:47.5% line:84.67% size:2.5%
♪
21:39.966 --> 21:42.333 align:start position:37.5% line:84.67% size:25%
[Sizzling]
21:42.466 --> 21:44.166 align:start position:20% line:84.67% size:57.5%
While that's happening,
21:44.300 --> 21:47.866 align:start position:15% line:79.33% size:67.5%
I'm gonna cut my pork belly
into pieces.
21:48.000 --> 21:51.100 align:start position:17.5% line:79.33% size:65%
I said the omelette was my
favorite part of the rice.
21:51.233 --> 21:53.133 align:start position:27.5% line:79.33% size:47.5%
I'm, like, changing
my mind right now.
21:53.266 --> 21:54.300 align:start position:37.5% line:84.67% size:20%
[Crunch]
21:54.433 --> 21:55.400 align:start position:37.5% line:84.67% size:25%
[Sizzling]
21:55.533 --> 21:56.466 align:start position:27.5% line:84.67% size:45%
And this is ready.
21:56.600 --> 21:59.100 align:start position:15% line:84.67% size:70%
I'm gonna get my shrimp out.
21:59.233 --> 22:02.133 align:start position:22.5% line:10% size:55%
Who would have thought
to put arrachera...
22:02.266 --> 22:03.766 align:start position:27.5% line:10% size:45%
in the fried rice?
22:03.900 --> 22:05.633 align:start position:30% line:10% size:40%
Thank you, Luis!
22:05.766 --> 22:08.933 align:start position:30% line:79.33% size:37.5%
So, adding more
pork belly fat,
22:09.066 --> 22:12.466 align:start position:30% line:79.33% size:40%
and I'm reducing
the heat to medium.
22:12.600 --> 22:14.400 align:start position:12.5% line:84.67% size:72.5%
I'm gonna add my vegetables--
22:14.533 --> 22:17.033 align:start position:30% line:84.67% size:40%
diced carrots...
22:17.166 --> 22:19.800 align:start position:30% line:84.67% size:40%
my fresh peas...
22:19.933 --> 22:22.233 align:start position:27.5% line:84.67% size:42.5%
and my scallions,
22:22.366 --> 22:25.666 align:start position:15% line:84.67% size:67.5%
asparagus, salt and pepper.
22:25.800 --> 22:27.366 align:start position:37.5% line:84.67% size:25%
[Sizzling]
22:27.500 --> 22:32.366 align:start position:22.5% line:79.33% size:50%
So, one more minute,
and I'm raising my heat again
22:32.500 --> 22:35.533 align:start position:15% line:84.67% size:67.5%
right before I add my rice.
22:35.666 --> 22:37.566 align:start position:22.5% line:84.67% size:55%
I'm gonna mix this up,
22:37.700 --> 22:40.466 align:start position:15% line:79.33% size:67.5%
make a little bit more room
in the center,
22:40.600 --> 22:43.233 align:start position:35% line:79.33% size:30%
And why not?
A little bit more fat.
22:43.366 --> 22:47.366 align:start position:20% line:79.33% size:60%
And remember that super,
super yummy sauce?
22:47.500 --> 22:51.266 align:start position:20% line:79.33% size:55%
And now...no more fat,
no more fat. I'm kidding!
22:51.400 --> 22:54.600 align:start position:32.5% line:10% size:30%
Ha ha ha ha!
Adding the shrimp
22:54.733 --> 22:56.633 align:start position:30% line:10% size:37.5%
and the meat...
22:56.766 --> 23:00.000 align:start position:15% line:10% size:70%
and the "Yay" to the "Yum"--
the pork belly.
23:00.133 --> 23:02.133 align:start position:37.5% line:84.67% size:22.5%
Omelette.
23:03.733 --> 23:09.366 align:start position:20% line:10% size:57.5%
It just smells orange-y
and it smells bacon-y,
23:09.500 --> 23:11.566 align:start position:17.5% line:10% size:65%
and I smell the pork belly
23:11.700 --> 23:15.500 align:start position:17.5% line:10% size:65%
and fresh from the chilies
and the orange, too.
23:15.633 --> 23:18.433 align:start position:27.5% line:10% size:45%
You ready? Because
I am super ready,
23:18.566 --> 23:20.333 align:start position:35% line:10% size:27.5%
'cause yum.
23:20.466 --> 23:23.200 align:start position:27.5% line:10% size:47.5%
Scallions on top...
23:23.333 --> 23:25.800 align:start position:12.5% line:10% size:72.5%
a little of the pequin chili.
23:25.933 --> 23:27.300 align:start position:47.5% line:84.67% size:2.5%
♪
23:27.433 --> 23:29.033 align:start position:45% line:84.67% size:10%
Yum.
23:29.166 --> 23:32.900 align:start position:47.5% line:10% size:2.5%
♪
23:33.033 --> 23:34.900 align:start position:42.5% line:84.67% size:15%
Mmm...
23:35.033 --> 23:38.566 align:start position:10% line:10% size:80%
You have to make this Nuevo León
inspired fried rice.
23:38.700 --> 23:40.900 align:start position:22.5% line:10% size:55%
I just can't describe.
23:41.033 --> 23:44.933 align:start position:12.5% line:79.33% size:72.5%
And I need to say "Thank you,
Luis" to you and your friends
23:45.066 --> 23:48.366 align:start position:25% line:79.33% size:42.5%
for welcoming us,
for the inspiration,
23:48.500 --> 23:51.733 align:start position:27.5% line:79.33% size:45%
and for sending me
the chili pequins.
23:51.866 --> 23:53.366 align:start position:27.5% line:84.67% size:42.5%
Speaking of Luis,
23:53.500 --> 23:57.600 align:start position:15% line:79.33% size:72.5%
I can't leave his carne asada
without trying one last treat.
23:57.733 --> 24:00.366 align:start position:12.5% line:79.33% size:72.5%
What happens when you combine
a famous candy
24:00.500 --> 24:03.600 align:start position:17.5% line:79.33% size:60%
with a famous influencer
and wrap it up in a quesadilla?
24:03.733 --> 24:06.500 align:start position:25% line:79.33% size:62.5%
Woman: If you Google it--
"Quesadilla con Gloria"...
24:10.600 --> 24:12.733 align:start position:20% line:10% size:10%
Ohh!
24:12.866 --> 24:15.266 align:start position:20% line:10% size:52.5%
So, Alma turned viral
with something that
24:15.400 --> 24:18.433 align:start position:20% line:79.33% size:35%
people used to
eat here for decades?
24:18.566 --> 24:19.933 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
The quesadilla con Gloria
24:20.066 --> 24:22.766 align:start position:17.5% line:10% size:62.5%
is made with the original
Glorias and melted cheese
24:22.900 --> 24:25.200 align:start position:27.5% line:10% size:42.5%
wrapped in a warm
flour tortilla.
24:25.333 --> 24:28.000 align:start position:30% line:79.33% size:40%
You can grill it
right next to the meat
24:28.166 --> 24:29.766 align:start position:25% line:84.67% size:50%
at your carne asada.
24:29.900 --> 24:32.233 align:start position:25% line:10% size:50%
Then it's covered in
dulce de leche
24:32.366 --> 24:34.433 align:start position:27.5% line:10% size:45%
and sprinkled with
chopped pecans,
24:34.566 --> 24:36.400 align:start position:20% line:10% size:57.5%
abundant in Nuevo León.
24:36.533 --> 24:39.866 align:start position:47.5% line:10% size:2.5%
♪
24:40.000 --> 24:41.133 align:start position:10% line:79.33% size:42.5%
It feels so good.
Ha ha ha!
24:41.266 --> 24:42.300 align:start position:60% line:84.67% size:20%
It does!
24:42.433 --> 24:44.966 align:start position:10% line:10% size:62.5%
Have you tried it before?
No!
24:45.100 --> 24:49.500 align:start position:47.5% line:10% size:2.5%
♪
24:49.633 --> 24:51.233 align:start position:57.5% line:10% size:25%
Pati: Mmm!
Mmm.
24:51.366 --> 24:53.266 align:start position:20% line:10% size:42.5%
Alma: What do you
think? It's like
salty and sweet.
24:53.400 --> 24:54.433 align:start position:65% line:10% size:10%
Mmm!
24:54.566 --> 24:56.400 align:start position:47.5% line:10% size:2.5%
♪
24:56.533 --> 24:59.966 align:start position:50% line:10% size:40%
It's...it's like
a pan de dulce.
25:00.100 --> 25:01.200 align:start position:10% line:10% size:32.5%
Alma: Mm-hmm.
25:01.333 --> 25:04.433 align:start position:40% line:10% size:40%
It's almost like
a grilled empanada.
25:04.566 --> 25:05.533 align:start position:10% line:10% size:32.5%
Luis: Mm-hmm.
Pati: No?
25:05.666 --> 25:07.366 align:start position:10% line:10% size:57.5%
[Alma speaking Spanish]
25:07.500 --> 25:09.266 align:start position:47.5% line:10% size:27.5%
It's--yeah!
It's like a
Mexican style,
25:09.400 --> 25:11.733 align:start position:50% line:10% size:32.5%
savory cheese
and sweet crepe.
25:11.866 --> 25:13.766 align:start position:10% line:10% size:32.5%
Luis: Mm-hmm.
Smoky flavor a bit.
25:13.900 --> 25:15.400 align:start position:22.5% line:10% size:52.5%
Alma and Pati: Mmm...
25:15.533 --> 25:17.433 align:start position:12.5% line:10% size:72.5%
Pati, voice-over: For recipes
and information
25:17.566 --> 25:21.833 align:start position:15% line:10% size:67.5%
from this episode and more,
visit PatiJinich.com.
25:21.966 --> 25:25.400 align:start position:35% line:10% size:30%
And connect!
Find me on Facebook, TikTok,
25:25.533 --> 25:29.433 align:start position:27.5% line:10% size:47.5%
Twitter, Instagram,
and Pinterest @PatiJinich.
25:29.566 --> 25:30.766 align:start position:37.5% line:10% size:25%
Announcer:
"Pati's Mexican Table"
25:30.900 --> 25:32.200 align:start position:20% line:10% size:57.5%
is brought to you by...
25:32.333 --> 25:38.866 align:start position:47.5% line:10% size:2.5%
♪
25:39.000 --> 25:41.333 align:start position:15% line:84.67% size:67.5%
Man: La Costeña ¡por sabor!
25:41.466 --> 25:45.166 align:start position:15% line:79.33% size:67.5%
Woman: Traditional recipes,
authentic flavors,
25:45.300 --> 25:46.333 align:start position:30% line:84.67% size:40%
and ingredients.
25:46.466 --> 25:49.000 align:start position:27.5% line:10% size:42.5%
A taste of México
in 90 seconds.
25:49.133 --> 25:51.333 align:start position:25% line:10% size:40%
SOMOS--food from
the heart of México.
25:51.466 --> 25:54.466 align:start position:47.5% line:10% size:2.5%
♪
25:54.600 --> 25:56.266 align:start position:27.5% line:10% size:47.5%
Singers: ♪ Avocados
from Mexico ♪
25:56.766 --> 25:58.666 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
25:58.733 --> 25:59.866 align:start position:25% line:84.67% size:50%
and family recipes.
25:59.933 --> 26:01.266 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
26:01.433 --> 26:03.933 align:start position:17.5% line:10% size:57.5%
Woman: Stand Together--
helping every person rise.
26:04.066 --> 26:06.300 align:start position:27.5% line:10% size:47.5%
More information at
StandTogether.org.
26:06.433 --> 26:09.666 align:start position:17.5% line:79.33% size:60%
Woman: Here, the typical
arroz con pollo...or not!
26:09.800 --> 26:11.033 align:start position:27.5% line:84.67% size:47.5%
Unfollow la Receta.
26:11.166 --> 26:12.366 align:start position:32.5% line:84.67% size:32.5%
Mahatma rice.
26:12.500 --> 26:13.933 align:start position:27.5% line:79.33% size:45%
Woman: King Arthur
Baking Company.
26:14.066 --> 26:15.666 align:start position:25% line:10% size:47.5%
Find out more about
our Masa Harina
26:15.800 --> 26:17.466 align:start position:20% line:10% size:60%
at KingArthurBaking.com.
26:17.600 --> 26:19.400 align:start position:15% line:10% size:67.5%
["Nationwide" theme playing
on guitar]
26:22.600 --> 26:24.933 align:start position:17.5% line:10% size:65%
Man: Cozilumbre--cookware,
bakeware, and kitchenware
26:25.066 --> 26:27.466 align:start position:17.5% line:10% size:65%
for cooking up tradiciones
in your cocinas.
26:27.600 --> 26:30.100 align:start position:47.5% line:10% size:2.5%
♪
26:30.233 --> 26:32.100 align:start position:15% line:84.67% size:67.5%
Man: Gobierno de Monterrey.
26:32.233 --> 26:33.900 align:start position:25% line:79.33% size:52.5%
Man: Proud to support
"Pati's Mexican Table"
26:34.033 --> 26:35.400 align:start position:22.5% line:84.67% size:52.5%
on Public Television.
26:38.800 --> 26:41.266 align:start position:47.5% line:84.67% size:2.5%
♪
26:43.000 --> 26:45.833 align:start position:47.5% line:84.67% size:2.5%
♪