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>> Pati Narrates 
 About halfway down the

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Baja Peninsula on 
 the Eastern coast,

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the city of La Paz 
 is home to one of

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00:00:07,433 --> 00:00:10,866
the most unique, 
humbling, thrilling experiences

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in the world.

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Here in the Sea of Cortez 
 just below the surface

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you can swim face to face with 
 the largest fish in the sea,

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the whale shark, 
 and I'm diving in.

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And in La Paz the sea 
 gives in so many ways.

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Amazing!

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Woah, mmm!

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In my kitchen a light, 
 tender flaky

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Pan Seared Halibut 
 with 5-Pepper Sauce.

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And crunchy, packed 
 with flavor Coconut Rice.

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But first, I can't wait 
 for these - empanadas

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with my favorite 
 ingredients of all time,

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wait for it, sardines!

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Maybe you're saying

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"I'm gonna turn off 
the channel,

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I don't want to 
watch Pati anymore,

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what is she doing?" 
No! Stick with me.

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I'll convince you that 
sardines deserve a comeback.

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Mmm.

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♪

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♪

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>> Pati's Mexican Table 
is made possible by:

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♪ epic music plays

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00:01:49,733 --> 00:01:54,500
>> La Costeña. 
Taste that transcends.

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More information 
at mexicorico.com

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Over 40 years, 
 bringing authentic

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00:02:01,900 --> 00:02:02,800
Latin American flavors 
 to your table.

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00:02:02,866 --> 00:02:04,066
Tropical Cheese.

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00:02:04,266 --> 00:02:07,433
>> Coronado Dulce 
de Leche Caramel,

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00:02:07,500 --> 00:02:10,133
proud to support 
Pati's Mexican Table.

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♪ Avocados from Mexico

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>> The Ministry Of 
Agriculture, Livestock,

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Rural Development, 
Fisheries And Mexbest.

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>> Pati: Over my many 
 travels throughout Mexico,

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you may think I've 
 seen it all, but no.

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There are so many 
 hidden gems to be uncovered.

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New flavors, new experiences, 
 new adventures.

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In La Paz, the capital of 
Baja California Sur

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is a treasure 
waiting to be opened.

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This part of the city sits on 
 the Sea of Cortez side

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of the peninsula with 
 beautiful beaches,

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charming restaurants 
 and a relaxed atmosphere,

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what more 
 do you need?

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How about sharks!

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One of the main draws to 
 La Paz is the whale shark.

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We're gonna go 
make new friends.

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A gentle giant that can 
 grow up to 40 feet long.

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Moving slowly 
 through the water,

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they feast on 
 plankton, not people.

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So for an absolutely 
 new experience,

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you can hire a boat to 
 take you to swim alongside

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one of these 
 magnificent creatures.

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Look at that!

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>> Wow. Did you see that?

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I was swimming 
right next to it for,

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like, a full 5 minutes. 
Did you see?

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It was really 
incredible. Incredible.

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Pati: There are few things as 
 relaxing as seaside dining.

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La Paz has a breezy 
 stroll along its main beach,

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and there's no better place 
 to people watch than here.

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It started off as a cart, 
 but has grown

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into a dining destination.

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I'm here with the owner 
Juanita and her sister Elsa,

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and they're sharing with me 
the fascinating story of

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this place that started 
with just a food stand.

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So the specialty of the Bismark 
when Juanita's mom started

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was a gigantic turtle.

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>> So since 1992 it 
was prohibited to hunt,

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cook and offer 
the giant turtle -

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>> Jacques Cousteau called 
 the Sea of Cortez

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"the world's aquarium".

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With such an abundance 
 of sea life they have

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a bounty of ingredients to 
 create hit after tasty hit.

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>> Machaca means you take 
any kind of meat or fish

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and dehydrate it, 
shred it, then cook it.

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I've never tasted 
smoked marlin machaca.

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It's my first time 
in La Paz.

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Mmm!

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>> It tastes a little 
bit like fresh tuna.

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It just has a lot 
of personality.

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It's not too strong but 
it's telling you

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"I'm here, I'm different 
and I'm delicious."

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>> Mmm!

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Mhmm. Mhmm.

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The lobster taco is 
buttery, really light,

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not so fishy, 
almost creamy.

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They're well known 
not only for their tacos,

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but also for 
their empanadas -

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And this is 
a marlin empanada.

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Woah!

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Mmm, my favorite. 
the dough is sweet!

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>> Swimming with that 
whale shark was one of

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the most incredible 
experiences in my life.

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Another memorable thing 
that happened in La Paz

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was eating these amazing 
Marlin Empanadas,

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and I'm gonna 
show you one of my

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favorite empanada recipes 
which is the Sardine Empanadas

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that I'm gonna 
make right now.

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I chopped half of 
this white onion,

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and I have my pan 
set over medium heat.

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I'll add 2 tablespoons 
of vegetable oil.

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I have half a pound of 
white button mushrooms.

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You don't usually think of 
mushrooms and sardines together

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because sardines have 
such a strong flavor.

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It ends up being that they 
go really well together.

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Some freshly 
ground black pepper.

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Half a teaspoon 
of salt.

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Let's talk about sardines.

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I have very strong opinions 
about sardines because

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I love them!

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When I first said I'd make 
sardine empanadas,

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maybe you're saying  
"I'm turning off the channel,

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I don't want to 
watch Pati anymore,

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what is she doing?" - 
No! Stick with me.

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I'll convince you that 
sardines deserve a comeback.

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You have them 
in your pantry,

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they'll wait for 
you forever!

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They never expire! 
So get a can of sardines.

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Now I'll chop about a 
1/2 pound of ripe roma tomatoes.

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I want all the seeds 
in there because

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I want my filling 
to be a bit saucy.

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1/2 a cup of pimento-stuffed 
manzanilla olives,

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and I want them 
in chunks.

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I want to be able 
to bite into them.

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Now I'm gonna add one of 
my favorite ingredients

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of all time which is 
picked jalapeños.

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So when we first 
moved to this area,

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we went for the weekend 
to the Eastern shore and

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there was this really 
fabulous pizzeria,

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and we asked for 
a pizza and when

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they asked me what toppings 
I said pepperoni and

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pickled jalapeños and 
the guy looked at me like

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he didn't know what I was 
talking about and I said

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"you don't have pickled 
jalapeños for your pizza?"

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and he said "no, I don't know 
what that is."

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I was in such shock 'cause 
in Mexico it's just either

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a topping you choose to 
add from the beginning,

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and if you don't choose 
to add it from the beginning

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you know what they do?

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They give you little containers 
with them because you're

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supposed to add them to 
whatever kind of pizza you get.

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And the juices are yum 
'cause they're very vinegary.

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All I need to add now 
are the sardines

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and that's the filling 
for the empanadas.

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We have our puff pastry 
that has been thawing,

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so I'll just roll this 
to about 1/8 inch thick.

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You don't have to use a 
fancy ring mold for this,

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you can use 
anything that cuts.

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Any cookie mold, 
you could use a cup.

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So I'll start filling 
my empanadas,

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and before that I'll separate 
the egg yolks from whites,

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and I'll use egg whites as 
egg glue to stick my empanada,

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and I'll use my egg yolk 
as an egg wash to glaze

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the empanada, and I'll just 
brush a little of this egg white

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around just on its edges, and 
then I'll stuff this empanada

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with about 1 tablespoon of 
the filling, but it is an

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overloaded copious amount of 
filling in this tablespoon.

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And then we use the 
egg white to stick the dough.

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See? So I'm making 
like a half moon.

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With the fork, you 
just go around and press,

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and that helps seal the 
sides of the empanada,

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and also 
decorates it a little.

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Then you grab your egg yolk 
and brush it on the top.

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After they bake 
it'll give them a deeper,

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more golden brown. 
Much more appealing.

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I have really strong, positive 
feelings towards sardines

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because I don't know if 
I've told you before,

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but my dad is the best 
torta maker in the world,

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and his most 
famous tortas are one,

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ham, cheese, avocado and tomato, 
but the other which is his

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favorite is a sardine torta, 
so he grabs the crusty

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Mexican bread and then smashes 
sardines right out of their tin.

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He smashes avocado, adds 
thin slices of white onion,

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pickled jalapeños, and 
those tortas are incredible,

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so we loved sardines growing up 
and I think I've passed on

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this appreciation for 
sardines to my boys.

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I'm gonna bake my empanadas 
anywhere from 20 - 22 minutes

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in my oven, which has been 
preheated at 400 degrees.

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>> Pati: Adventures in the 
kitchen are every bit as

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rewarding as those of the sea, 
 and at this restaurant that's

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just what I'm diving into.

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Carlos?

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>> Hi Pati, 
how are you?

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00:13:25,500 --> 00:13:27,866
>> Chef Carlos Valdez 
 has a different approach

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to Baja cuisine.

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Using the gifts from both 
 sides of the Sea of Cortez,

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he's a master of 
 both land and sea.

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00:13:35,666 --> 00:13:37,166
>> Gracias Carlos -

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(toast in Spanish)

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00:13:44,866 --> 00:13:47,700
>> He also delights in 
 presenting ingredients

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that are a bit unusual.

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00:13:49,633 --> 00:13:53,133
Carlos starts me off 
 with some local raw clams.

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Mmm, mmm! 
Amazing!

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00:14:01,566 --> 00:14:04,600
>> I've never tasted it, 
it's just clean, impeccable.

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00:14:04,666 --> 00:14:09,300
Very sweet and I can still 
taste it after I swallowed it,

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00:14:09,366 --> 00:14:12,400
and there's a big 
sweet echo in my mouth,

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00:14:12,466 --> 00:14:13,333
it's just delicious.

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00:14:25,633 --> 00:14:26,433
>> Woah!

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00:14:41,233 --> 00:14:43,166
>> "Geoduck", okay.

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00:14:45,066 --> 00:14:49,600
It's "geoduck" so 
how do you prepare it?

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00:14:52,933 --> 00:14:58,866
>> Okay, so 15 seconds 
in hot boiling water, okay.

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00:15:30,900 --> 00:15:35,966
>> The clam tastes like 
a cross between

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00:15:36,033 --> 00:15:39,833
a scallop and sea snail, 
it's very pleasant.

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00:15:43,000 --> 00:15:45,233
>> Pati: It seems I came to 
 La Paz to taste things

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00:15:45,300 --> 00:15:48,100
I had no idea 
 I was going to taste.

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00:15:48,166 --> 00:15:51,233
And Carlos made sure 
that would continue.

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00:15:53,933 --> 00:15:55,700
>> Woah!

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00:16:08,600 --> 00:16:12,400
>> So the chicharron which 
is typically pork cracklings or

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00:16:12,466 --> 00:16:15,633
the pig skin, he now took it 
from the entire pig's head.

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00:16:15,700 --> 00:16:19,366
It's deep fried then pressed, 
and then seasoned.

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00:16:33,600 --> 00:16:36,733
>> This is my first time 
eating pig's tongue.

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00:16:42,866 --> 00:16:45,766
Mmm. Mmm!

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00:16:45,833 --> 00:16:48,800
The pig's tongue is just - 
I love beef tongue,

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00:16:48,866 --> 00:16:50,733
but this has a very 
different flavor,

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00:16:50,800 --> 00:16:53,200
it's very soft, the chicharron 
brings that out,

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00:16:53,266 --> 00:16:55,666
it's so tasty.

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00:16:55,733 --> 00:16:59,200
It is an incredible taco, 
and I can really taste the

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00:16:59,266 --> 00:17:03,266
taqueria experience, but it is 
taking it to the sublime.

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00:17:14,400 --> 00:17:16,633
>> The empanadas 
are ready,

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00:17:16,700 --> 00:17:19,766
and look at how 
beautiful they are.

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00:17:19,833 --> 00:17:24,900
The color, see how the dark 
brown has that golden hue?

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00:17:24,966 --> 00:17:27,233
And you can see how 
much they puffed up,

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00:17:27,300 --> 00:17:33,566
so let me grab one, 
and mmm, the filling!

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00:17:37,966 --> 00:17:42,666
Mmm. That filling has 
so much personality.

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00:17:42,733 --> 00:17:49,533
I can taste the pasty flaky 
strong flavor of the sardine,

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the soft bite of the mushroom 
which helps balance it out,

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00:17:54,866 --> 00:17:58,100
the briny olives and 
the very light bite of

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00:17:58,166 --> 00:18:01,666
the pickled jalapeños - 
it's delicious because it's

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00:18:01,733 --> 00:18:06,566
all wrapped with that sweet 
puff pastry, so that's one

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00:18:06,633 --> 00:18:10,100
amazing thing about empanadas, 
it is at the same time

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00:18:10,166 --> 00:18:14,100
so light and 
so packed with flavor.

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00:18:14,166 --> 00:18:18,333
Being in La Paz where I ate 
so many different kinds of

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delicious fish in so many 
delicious ways made me

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00:18:21,900 --> 00:18:26,033
inspired to come home 
and cook a fish recipe that

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00:18:26,100 --> 00:18:30,233
will really let that fish shine, 
so to go along with that fish

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00:18:30,300 --> 00:18:33,633
I'm gonna make 
some coconut rice.

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00:18:33,700 --> 00:18:37,800
I'll add 3 tablespoons 
of vegetable oil,

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00:18:37,866 --> 00:18:41,633
and I have my pan set 
over medium-high heat.

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00:18:41,700 --> 00:18:44,166
2 cups of rice, and 
you can use long,

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00:18:44,233 --> 00:18:47,366
extra-long white rice 
or jasmine rice.

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00:18:47,433 --> 00:18:51,266
I'm gonna half about 
1/2 a cup of white onion,

246
00:18:51,333 --> 00:18:54,066
and I'll chop it 
as fine as I can.

247
00:18:54,133 --> 00:18:56,600
I don't want to bite 
into pieces of onion,

248
00:18:56,666 --> 00:19:00,433
I just want it to season 
and help me with the texture,

249
00:19:00,500 --> 00:19:03,733
but I want it to do it 
in a discreet way.

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00:19:03,800 --> 00:19:09,166
3 cloves of garlic, and I'll 
also chop them really fine.

251
00:19:09,233 --> 00:19:12,600
3 cups of chicken broth. 
I love making rice with

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00:19:12,666 --> 00:19:17,166
chicken broth because the 
broth really makes it homey.

253
00:19:17,233 --> 00:19:20,866
Then just 1 cup 
of coconut cream,

254
00:19:20,933 --> 00:19:23,133
I want it to have 
a coconut taste,

255
00:19:23,200 --> 00:19:25,933
but I don't want it 
to be a dessert rice.

256
00:19:26,000 --> 00:19:28,266
1 teaspoon of salt.

257
00:19:28,333 --> 00:19:32,300
When it's actively bubbling, 
like really aggressively

258
00:19:32,366 --> 00:19:34,966
bubbling where the bubbles 
are so aggressive

259
00:19:35,033 --> 00:19:36,900
they don't even know 
where to go,

260
00:19:36,966 --> 00:19:41,233
that's when you cover it, 
reduce it to low heat.

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00:19:41,300 --> 00:19:45,700
Now we'll make a Pan Seared 
Halibut with 5-Pepper Sauce.

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00:19:45,766 --> 00:19:47,833
I'm going to start 
with the sauce.

263
00:19:47,900 --> 00:19:52,166
I have here peanut oil, 
I love the nutty deep flavor

264
00:19:52,233 --> 00:19:56,066
peanut oil has, 
I'll add 1 cup of it.

265
00:19:56,133 --> 00:20:00,533
2 tablespoons of 
toasted sesame oil.

266
00:20:00,600 --> 00:20:06,733
1 cup of white wine vinegar, 
and you see how

267
00:20:06,800 --> 00:20:10,333
the vinegar reacts with 
the oil soon as you add

268
00:20:10,400 --> 00:20:13,133
them because oil 
and vinegar, boom!

269
00:20:13,200 --> 00:20:17,033
1/4 cup of dark brown sugar, 
and this is a lot of fun,

270
00:20:17,100 --> 00:20:21,100
I feel like I'm back in 
10th grade chemistry class.

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00:20:21,166 --> 00:20:23,533
2 teaspoons of salt.

272
00:20:24,733 --> 00:20:27,400
1 cup of 
chicken broth.

273
00:20:27,466 --> 00:20:31,300
Then that's it, the sauce will 
cook over low heat for about

274
00:20:31,366 --> 00:20:35,166
3 minutes, and now 
I'll get my 5 peppers

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00:20:35,233 --> 00:20:36,900
to be dressed 
with that sauce,

276
00:20:36,966 --> 00:20:40,433
and I already have 
1 yellow bell pepper.

277
00:20:40,500 --> 00:20:43,300
I'm not a super fan 
of green bell pepper,

278
00:20:43,366 --> 00:20:45,800
but when I'm using 
both red and yellow,

279
00:20:45,866 --> 00:20:48,233
I bring in the green 
for a pop of color,

280
00:20:48,300 --> 00:20:51,100
and I think the sweetness 
of the red and yellow

281
00:20:51,166 --> 00:20:55,900
balances the bitter aftertaste 
of the green bell pepper.

282
00:20:55,966 --> 00:20:59,533
And we'll add more 
peppers you guys!

283
00:20:59,600 --> 00:21:04,333
'Cause this has no 
heat, we'll add a jalapeño.

284
00:21:04,400 --> 00:21:07,500
You love the 
jalapeño just like I do.

285
00:21:07,566 --> 00:21:09,800
We'll use 
a whole jalapeño.

286
00:21:12,133 --> 00:21:13,666
And then 
a manzano chile

287
00:21:13,733 --> 00:21:16,933
which you have to 
get to know.

288
00:21:17,000 --> 00:21:19,800
It is absolutely 
stunning, it is fiesty,

289
00:21:19,866 --> 00:21:23,466
it is spicy, it is a lot 
spicier than the jalapeño.

290
00:21:23,533 --> 00:21:26,466
This makes me so happy, 
because when I moved to the U.S.

291
00:21:26,533 --> 00:21:29,700
20 years ago and 
I moved to Texas,

292
00:21:29,766 --> 00:21:34,233
you could find 
jalapeños and serranos,

293
00:21:34,300 --> 00:21:37,233
and if you were lucky, 
poblanos and that was it,

294
00:21:37,300 --> 00:21:42,566
and today you can find most of 
the chiles you find in Mexico.

295
00:21:42,633 --> 00:21:45,766
That makes me happy 
because you guys are getting

296
00:21:45,833 --> 00:21:49,800
to have a lot more tools 
in your kitchen.

297
00:21:49,866 --> 00:21:53,600
Then we'll add more 
color and flavor.

298
00:21:53,666 --> 00:21:58,600
We'll sliver a red onion into 
what we call "plumita"

299
00:21:58,666 --> 00:22:01,300
or little feathers.

300
00:22:01,366 --> 00:22:05,066
So I know the manzano 
sounds intimidating,

301
00:22:05,133 --> 00:22:11,500
but this sauce is going 
to tame the heat in here.

302
00:22:11,566 --> 00:22:14,866
2 tablespoons of 
freshly-squeezed lime juice.

303
00:22:14,933 --> 00:22:17,100
Just a little bit 
more salt,

304
00:22:17,166 --> 00:22:21,666
and it'll keep getting 
better as I cook the fish.

305
00:22:26,000 --> 00:22:29,866
I have my super 
fresh halibut

306
00:22:29,933 --> 00:22:33,133
because I'm friends 
with my fish monger.

307
00:22:33,200 --> 00:22:38,233
All I'll do is add 
some salt and pepper,

308
00:22:38,300 --> 00:22:41,866
then continue 
with the peanut oil,

309
00:22:41,933 --> 00:22:45,000
I'm adding about 
1 - 2 tablespoons.

310
00:22:45,066 --> 00:22:48,766
I'll cook my fish skin side 
down first so the skin

311
00:22:48,833 --> 00:22:52,066
has the opportunity 
to crisp really nicely,

312
00:22:52,133 --> 00:22:55,933
and also I'll be able to see as 
it cooks from the bottom up

313
00:22:56,000 --> 00:22:57,900
so I'll know 
when to flip it.

314
00:22:57,966 --> 00:23:01,466
This is a really nice sight 
because you can see

315
00:23:01,533 --> 00:23:05,500
how the color of the fish 
starts transforming from

316
00:23:05,566 --> 00:23:09,866
raw and more pinkish 
to a white cooked color.

317
00:23:09,933 --> 00:23:12,166
It's really good 
to read the signs.

318
00:23:12,233 --> 00:23:14,466
The fish is telling you 
when it's cooking and

319
00:23:14,533 --> 00:23:19,600
up to where it's cooking, 
so when it gets to halfway,

320
00:23:19,666 --> 00:23:22,533
I'll flip it and 
then I know

321
00:23:22,600 --> 00:23:25,766
I'll cook it for 
1 - 2 more minutes.

322
00:23:28,300 --> 00:23:31,133
What we do in Mexico with 
the crispy skin that's

323
00:23:31,200 --> 00:23:34,566
already flavored is we 
take off the skin,

324
00:23:34,633 --> 00:23:37,900
grab a corn tortilla, 
and turn it into a taco,

325
00:23:37,966 --> 00:23:40,933
and in fact that's 
what I'm gonna do.

326
00:23:41,000 --> 00:23:44,533
Just watch this 
come together, okay?

327
00:23:44,600 --> 00:23:47,066
I'm gonna garnish 
my coconut rice with some

328
00:23:47,133 --> 00:23:50,266
sweetened coconut flakes 
that I seasoned with

329
00:23:50,333 --> 00:23:51,866
some cinnamon and salt

330
00:23:51,933 --> 00:23:54,500
and baked in the 
oven a few minutes.

331
00:23:54,566 --> 00:23:57,833
Grab my fish, mmm.

332
00:23:57,900 --> 00:24:00,866
So you can see 
it's very pretty,

333
00:24:00,933 --> 00:24:05,466
and I'll add my 
5-pepper salsa.

334
00:24:05,533 --> 00:24:09,233
Garnish with 
a little basil.

335
00:24:13,333 --> 00:24:19,566
Mmm. The fish is 
so flaky and soft,

336
00:24:19,633 --> 00:24:24,366
and the sauce is 
so light and vinegary.

337
00:24:24,433 --> 00:24:26,300
It's not that 
spicy at all.

338
00:24:26,366 --> 00:24:28,733
Let me heat 
a tortilla in here.

339
00:24:33,433 --> 00:24:36,333
Mmm. It's so delicious!

340
00:24:36,400 --> 00:24:39,566
It's sweet and savory 
coming together,

341
00:24:39,633 --> 00:24:42,900
and it's soaked up some of 
that 5-pepper sauce

342
00:24:42,966 --> 00:24:45,700
so it's nice 
and vinegary.

343
00:24:45,766 --> 00:24:51,733
And I mean Mexicans, 
we love to taco anything, right?

344
00:24:51,800 --> 00:24:54,600
So you don't have to 
make a taco out of this,

345
00:24:54,666 --> 00:24:58,133
but if you love 
the crisp skin -

346
00:25:05,100 --> 00:25:09,533
Mmm, mmm, mmm!

347
00:25:09,600 --> 00:25:12,500
This fish, just like this 
with the rice and the sauce,

348
00:25:12,566 --> 00:25:16,366
is absolutely delicious, 
but if you have a corn tortilla

349
00:25:16,433 --> 00:25:20,000
handy wouldn't you 
want to eat it like this?

350
00:25:30,733 --> 00:25:32,833
>> Pati: For recipes and 
information from this

351
00:25:32,900 --> 00:25:37,766
episode and more, visit 
patijinich.com, and connect!

352
00:25:37,833 --> 00:25:39,900
Find me on Facebook, 
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353
00:25:39,966 --> 00:25:42,333
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354
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355
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357
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