WEBVTT
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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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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!
00:33.700 --> 00:37.166 align:start position:37.5% line:84.67% size:25%
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!
00:59.366 --> 01:00.633 align:start position:27.5% line:84.67% size:47.5%
Maybe you're saying
01:00.700 --> 01:02.166 align:start position:27.5% line:79.33% size:47.5%
"I'm gonna turn off
the channel,
01:02.233 --> 01:03.900 align:start position:32.5% line:79.33% size:37.5%
I don't want to
watch Pati anymore,
01:03.966 --> 01:06.766 align:start position:27.5% line:79.33% size:47.5%
what is she doing?"
No! Stick with me.
01:06.833 --> 01:12.133 align:start position:22.5% line:79.33% size:55%
I'll convince you that
sardines deserve a comeback.
01:12.200 --> 01:13.766 align:start position:45% line:84.67% size:10%
Mmm.
01:13.833 --> 01:16.766 align:start position:47.5% line:84.67% size:5%
♪
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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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>> 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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Latin American flavors
to your table.
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Tropical Cheese.
02:04.266 --> 02:07.433 align:start position:10% line:10% size:42.5%
>> Coronado Dulce
de Leche Caramel,
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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.
02:24.300 --> 02:27.300 align:start position:22.5% line:79.33% size:55%
>> 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.
05:56.900 --> 06:01.166 align:start position:17.5% line:79.33% size:62.5%
>> 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!
06:25.533 --> 06:28.066 align:start position:22.5% line:79.33% size:52.5%
>> 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,
06:54.666 --> 06:58.333 align:start position:35% line:79.33% size:32.5%
not so fishy,
almost creamy.
06:58.400 --> 07:01.600 align:start position:25% line:79.33% size:45%
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!
07:38.100 --> 07:41.033 align:start position:10% line:10% size:52.5%
>> 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.
07:58.533 --> 08:01.866 align:start position:27.5% line:79.33% size:42.5%
I chopped half of
this white onion,
08:01.933 --> 08:06.166 align:start position:27.5% line:79.33% size:42.5%
and I have my pan
set over medium heat.
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I'll add 2 tablespoons
of vegetable oil.
08:13.300 --> 08:17.500 align:start position:20% line:79.33% size:55%
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.
08:27.000 --> 08:31.000 align:start position:17.5% line:79.33% size:65%
It ends up being that they
go really well together.
08:31.066 --> 08:35.533 align:start position:35% line:79.33% size:30%
Some freshly
ground black pepper.
08:35.600 --> 08:38.800 align:start position:30% line:79.33% size:37.5%
Half a teaspoon
of salt.
08:38.866 --> 08:41.866 align:start position:17.5% line:84.67% size:65%
Let's talk about sardines.
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I have very strong opinions
about sardines because
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I love them!
08:50.100 --> 08:53.033 align:start position:17.5% line:79.33% size:65%
When I first said I'd make
sardine empanadas,
08:53.100 --> 08:55.866 align:start position:22.5% line:79.33% size:50%
maybe you're saying
"I'm turning off the channel,
08:55.933 --> 08:57.700 align:start position:32.5% line:79.33% size:37.5%
I don't want to
watch Pati anymore,
08:57.766 --> 09:00.833 align:start position:22.5% line:79.33% size:52.5%
what is she doing?" -
No! Stick with me.
09:00.900 --> 09:06.133 align:start position:22.5% line:79.33% size:55%
I'll convince you that
sardines deserve a comeback.
09:06.200 --> 09:08.166 align:start position:32.5% line:79.33% size:32.5%
You have them
in your pantry,
09:08.233 --> 09:10.300 align:start position:30% line:79.33% size:40%
they'll wait for
you forever!
09:10.366 --> 09:13.866 align:start position:25% line:79.33% size:45%
They never expire!
So get a can of sardines.
09:13.933 --> 09:19.700 align:start position:25% line:79.33% size:52.5%
Now I'll chop about a
1/2 pound of ripe roma tomatoes.
09:19.766 --> 09:21.766 align:start position:25% line:79.33% size:50%
I want all the seeds
in there because
09:21.833 --> 09:26.400 align:start position:30% line:79.33% size:42.5%
I want my filling
to be a bit saucy.
09:28.066 --> 09:32.933 align:start position:15% line:79.33% size:70%
1/2 a cup of pimento-stuffed
manzanilla olives,
09:33.000 --> 09:34.900 align:start position:30% line:79.33% size:37.5%
and I want them
in chunks.
09:34.966 --> 09:38.266 align:start position:30% line:79.33% size:42.5%
I want to be able
to bite into them.
09:38.333 --> 09:41.066 align:start position:20% line:79.33% size:60%
Now I'm gonna add one of
my favorite ingredients
09:41.133 --> 09:45.133 align:start position:25% line:79.33% size:50%
of all time which is
picked jalapeños.
09:45.200 --> 09:48.066 align:start position:30% line:79.33% size:40%
So when we first
moved to this area,
09:48.133 --> 09:50.700 align:start position:22.5% line:79.33% size:57.5%
we went for the weekend
to the Eastern shore and
09:50.766 --> 09:53.466 align:start position:22.5% line:79.33% size:52.5%
there was this really
fabulous pizzeria,
09:53.533 --> 09:56.200 align:start position:30% line:79.33% size:40%
and we asked for
a pizza and when
09:56.266 --> 09:59.133 align:start position:15% line:79.33% size:67.5%
they asked me what toppings
I said pepperoni and
09:59.200 --> 10:01.900 align:start position:22.5% line:79.33% size:52.5%
pickled jalapeños and
the guy looked at me like
10:01.966 --> 10:04.866 align:start position:17.5% line:79.33% size:62.5%
he didn't know what I was
talking about and I said
10:04.933 --> 10:06.833 align:start position:22.5% line:79.33% size:57.5%
"you don't have pickled
jalapeños for your pizza?"
10:06.900 --> 10:09.033 align:start position:12.5% line:79.33% size:72.5%
and he said "no, I don't know
what that is."
10:09.100 --> 10:12.900 align:start position:17.5% line:79.33% size:65%
I was in such shock 'cause
in Mexico it's just either
10:12.966 --> 10:16.133 align:start position:20% line:79.33% size:57.5%
a topping you choose to
add from the beginning,
10:16.200 --> 10:18.466 align:start position:22.5% line:79.33% size:57.5%
and if you don't choose
to add it from the beginning
10:18.533 --> 10:19.800 align:start position:22.5% line:84.67% size:55%
you know what they do?
10:19.866 --> 10:22.033 align:start position:10% line:79.33% size:77.5%
They give you little containers
with them because you're
10:22.100 --> 10:25.133 align:start position:20% line:79.33% size:57.5%
supposed to add them to
whatever kind of pizza you get.
10:25.200 --> 10:28.800 align:start position:20% line:79.33% size:55%
And the juices are yum
'cause they're very vinegary.
10:28.866 --> 10:31.466 align:start position:22.5% line:79.33% size:52.5%
All I need to add now
are the sardines
10:31.533 --> 10:34.333 align:start position:22.5% line:79.33% size:55%
and that's the filling
for the empanadas.
10:34.400 --> 10:38.766 align:start position:20% line:79.33% size:57.5%
We have our puff pastry
that has been thawing,
10:38.833 --> 10:45.166 align:start position:22.5% line:79.33% size:55%
so I'll just roll this
to about 1/8 inch thick.
10:45.233 --> 10:48.533 align:start position:20% line:79.33% size:57.5%
You don't have to use a
fancy ring mold for this,
10:48.600 --> 10:51.000 align:start position:37.5% line:79.33% size:27.5%
you can use
anything that cuts.
10:51.066 --> 10:55.333 align:start position:30% line:79.33% size:40%
Any cookie mold,
you could use a cup.
10:55.400 --> 10:58.033 align:start position:22.5% line:79.33% size:52.5%
So I'll start filling
my empanadas,
10:58.100 --> 11:03.433 align:start position:12.5% line:79.33% size:72.5%
and before that I'll separate
the egg yolks from whites,
11:03.500 --> 11:09.300 align:start position:17.5% line:79.33% size:65%
and I'll use egg whites as
egg glue to stick my empanada,
11:09.366 --> 11:13.966 align:start position:20% line:79.33% size:60%
and I'll use my egg yolk
as an egg wash to glaze
11:14.033 --> 11:21.100 align:start position:17.5% line:79.33% size:67.5%
the empanada, and I'll just
brush a little of this egg white
11:21.166 --> 11:26.666 align:start position:12.5% line:79.33% size:72.5%
around just on its edges, and
then I'll stuff this empanada
11:26.733 --> 11:31.266 align:start position:17.5% line:79.33% size:65%
with about 1 tablespoon of
the filling, but it is an
11:31.333 --> 11:37.600 align:start position:15% line:79.33% size:70%
overloaded copious amount of
filling in this tablespoon.
11:37.666 --> 11:43.366 align:start position:25% line:79.33% size:47.5%
And then we use the
egg white to stick the dough.
11:43.433 --> 11:47.266 align:start position:27.5% line:79.33% size:45%
See? So I'm making
like a half moon.
11:47.333 --> 11:51.300 align:start position:25% line:79.33% size:45%
With the fork, you
just go around and press,
11:51.366 --> 11:55.100 align:start position:20% line:79.33% size:57.5%
and that helps seal the
sides of the empanada,
11:55.166 --> 11:58.966 align:start position:40% line:79.33% size:20%
and also
decorates it a little.
11:59.033 --> 12:03.866 align:start position:15% line:79.33% size:67.5%
Then you grab your egg yolk
and brush it on the top.
12:03.933 --> 12:07.866 align:start position:30% line:79.33% size:37.5%
After they bake
it'll give them a deeper,
12:07.933 --> 12:11.133 align:start position:27.5% line:79.33% size:45%
more golden brown.
Much more appealing.
12:11.200 --> 12:15.900 align:start position:12.5% line:79.33% size:75%
I have really strong, positive
feelings towards sardines
12:15.966 --> 12:19.100 align:start position:20% line:79.33% size:57.5%
because I don't know if
I've told you before,
12:19.166 --> 12:24.766 align:start position:20% line:79.33% size:55%
but my dad is the best
torta maker in the world,
12:24.833 --> 12:27.500 align:start position:35% line:79.33% size:30%
and his most
famous tortas are one,
12:27.566 --> 12:31.400 align:start position:10% line:79.33% size:80%
ham, cheese, avocado and tomato,
but the other which is his
12:31.466 --> 12:35.466 align:start position:15% line:79.33% size:70%
favorite is a sardine torta,
so he grabs the crusty
12:35.533 --> 12:41.200 align:start position:12.5% line:79.33% size:75%
Mexican bread and then smashes
sardines right out of their tin.
12:41.266 --> 12:47.733 align:start position:17.5% line:79.33% size:60%
He smashes avocado, adds
thin slices of white onion,
12:47.800 --> 12:52.233 align:start position:22.5% line:79.33% size:55%
pickled jalapeños, and
those tortas are incredible,
12:52.300 --> 12:55.900 align:start position:10% line:79.33% size:77.5%
so we loved sardines growing up
and I think I've passed on
12:55.966 --> 13:00.066 align:start position:22.5% line:79.33% size:52.5%
this appreciation for
sardines to my boys.
13:00.133 --> 13:02.866 align:start position:15% line:79.33% size:67.5%
I'm gonna bake my empanadas
anywhere from 20 - 22 minutes
13:02.933 --> 13:07.700 align:start position:17.5% line:79.33% size:65%
in my oven, which has been
preheated at 400 degrees.
13:13.966 --> 13:16.300 align:start position:10% line:10% size:65%
>> Pati: Adventures in the
kitchen are every bit as
13:16.366 --> 13:20.200 align:start position:10% line:79.33% size:77.5%
rewarding as those of the sea,
and at this restaurant that's
13:20.266 --> 13:22.733 align:start position:15% line:84.67% size:67.5%
just what I'm diving into.
13:22.800 --> 13:23.800 align:start position:40% line:84.67% size:17.5%
Carlos?
13:23.866 --> 13:25.433 align:start position:37.5% line:79.33% size:27.5%
>> Hi Pati,
how are you?
13:25.500 --> 13:27.866 align:start position:22.5% line:79.33% size:55%
>> Chef Carlos Valdez
has a different approach
13:27.933 --> 13:29.466 align:start position:27.5% line:84.67% size:42.5%
to Baja cuisine.
13:29.533 --> 13:32.766 align:start position:15% line:79.33% size:65%
Using the gifts from both
sides of the Sea of Cortez,
13:32.833 --> 13:35.600 align:start position:27.5% line:79.33% size:42.5%
he's a master of
both land and sea.
13:35.666 --> 13:37.166 align:start position:27.5% line:84.67% size:47.5%
>> Gracias Carlos -
13:37.233 --> 13:39.066 align:start position:27.5% line:84.67% size:45%
(toast in Spanish)
13:44.866 --> 13:47.700 align:start position:20% line:79.33% size:57.5%
>> He also delights in
presenting ingredients
13:47.766 --> 13:49.566 align:start position:17.5% line:84.67% size:60%
that are a bit unusual.
13:49.633 --> 13:53.133 align:start position:22.5% line:79.33% size:52.5%
Carlos starts me off
with some local raw clams.
13:53.200 --> 13:57.700 align:start position:10% line:79.33% size:22.5%
Mmm, mmm!
Amazing!
14:01.566 --> 14:04.600 align:start position:20% line:79.33% size:60%
>> I've never tasted it,
it's just clean, impeccable.
14:04.666 --> 14:09.300 align:start position:17.5% line:79.33% size:65%
Very sweet and I can still
taste it after I swallowed it,
14:09.366 --> 14:12.400 align:start position:27.5% line:79.33% size:42.5%
and there's a big
sweet echo in my mouth,
14:12.466 --> 14:13.333 align:start position:10% line:10% size:50%
it's just delicious.
14:25.633 --> 14:26.433 align:start position:37.5% line:84.67% size:20%
>> Woah!
14:41.233 --> 14:43.166 align:start position:27.5% line:84.67% size:47.5%
>> "Geoduck", okay.
14:45.066 --> 14:49.600 align:start position:30% line:79.33% size:42.5%
It's "geoduck" so
how do you prepare it?
14:52.933 --> 14:58.866 align:start position:20% line:79.33% size:55%
>> Okay, so 15 seconds
in hot boiling water, okay.
15:30.900 --> 15:35.966 align:start position:20% line:79.33% size:57.5%
>> The clam tastes like
a cross between
15:36.033 --> 15:39.833 align:start position:20% line:79.33% size:60%
a scallop and sea snail,
it's very pleasant.
15:43.000 --> 15:45.233 align:start position:12.5% line:79.33% size:70%
>> Pati: It seems I came to
La Paz to taste things
15:45.300 --> 15:48.100 align:start position:30% line:79.33% size:35%
I had no idea
I was going to taste.
15:48.166 --> 15:51.233 align:start position:10% line:10% size:50%
And Carlos made sure
that would continue.
15:53.933 --> 15:55.700 align:start position:37.5% line:84.67% size:20%
>> Woah!
16:08.600 --> 16:12.400 align:start position:15% line:79.33% size:65%
>> So the chicharron which
is typically pork cracklings or
16:12.466 --> 16:15.633 align:start position:15% line:79.33% size:70%
the pig skin, he now took it
from the entire pig's head.
16:15.700 --> 16:19.366 align:start position:12.5% line:79.33% size:72.5%
It's deep fried then pressed,
and then seasoned.
16:33.600 --> 16:36.733 align:start position:20% line:79.33% size:60%
>> This is my first time
eating pig's tongue.
16:42.866 --> 16:45.766 align:start position:37.5% line:84.67% size:22.5%
Mmm. Mmm!
16:45.833 --> 16:48.800 align:start position:17.5% line:79.33% size:65%
The pig's tongue is just -
I love beef tongue,
16:48.866 --> 16:50.733 align:start position:27.5% line:79.33% size:47.5%
but this has a very
different flavor,
16:50.800 --> 16:53.200 align:start position:12.5% line:79.33% size:75%
it's very soft, the chicharron
brings that out,
16:53.266 --> 16:55.666 align:start position:32.5% line:84.67% size:35%
it's so tasty.
16:55.733 --> 16:59.200 align:start position:20% line:79.33% size:62.5%
It is an incredible taco,
and I can really taste the
16:59.266 --> 17:03.266 align:start position:12.5% line:79.33% size:75%
taqueria experience, but it is
taking it to the sublime.
17:14.400 --> 17:16.633 align:start position:30% line:79.33% size:40%
>> The empanadas
are ready,
17:16.700 --> 17:19.766 align:start position:32.5% line:79.33% size:37.5%
and look at how
beautiful they are.
17:19.833 --> 17:24.900 align:start position:15% line:79.33% size:67.5%
The color, see how the dark
brown has that golden hue?
17:24.966 --> 17:27.233 align:start position:27.5% line:79.33% size:47.5%
And you can see how
much they puffed up,
17:27.300 --> 17:33.566 align:start position:25% line:79.33% size:47.5%
so let me grab one,
and mmm, the filling!
17:37.966 --> 17:42.666 align:start position:22.5% line:79.33% size:52.5%
Mmm. That filling has
so much personality.
17:42.733 --> 17:49.533 align:start position:15% line:79.33% size:67.5%
I can taste the pasty flaky
strong flavor of the sardine,
17:49.600 --> 17:54.800 align:start position:12.5% line:79.33% size:72.5%
the soft bite of the mushroom
which helps balance it out,
17:54.866 --> 17:58.100 align:start position:25% line:79.33% size:50%
the briny olives and
the very light bite of
17:58.166 --> 18:01.666 align:start position:20% line:79.33% size:57.5%
the pickled jalapeños -
it's delicious because it's
18:01.733 --> 18:06.566 align:start position:15% line:79.33% size:67.5%
all wrapped with that sweet
puff pastry, so that's one
18:06.633 --> 18:10.100 align:start position:12.5% line:79.33% size:75%
amazing thing about empanadas,
it is at the same time
18:10.166 --> 18:14.100 align:start position:35% line:79.33% size:30%
so light and
so packed with flavor.
18:14.166 --> 18:18.333 align:start position:15% line:79.33% size:67.5%
Being in La Paz where I ate
so many different kinds of
18:18.400 --> 18:21.833 align:start position:17.5% line:79.33% size:62.5%
delicious fish in so many
delicious ways made me
18:21.900 --> 18:26.033 align:start position:22.5% line:79.33% size:52.5%
inspired to come home
and cook a fish recipe that
18:26.100 --> 18:30.233 align:start position:10% line:79.33% size:80%
will really let that fish shine,
so to go along with that fish
18:30.300 --> 18:33.633 align:start position:32.5% line:79.33% size:35%
I'm gonna make
some coconut rice.
18:33.700 --> 18:37.800 align:start position:22.5% line:79.33% size:55%
I'll add 3 tablespoons
of vegetable oil,
18:37.866 --> 18:41.633 align:start position:25% line:79.33% size:52.5%
and I have my pan set
over medium-high heat.
18:41.700 --> 18:44.166 align:start position:27.5% line:79.33% size:47.5%
2 cups of rice, and
you can use long,
18:44.233 --> 18:47.366 align:start position:22.5% line:79.33% size:52.5%
extra-long white rice
or jasmine rice.
18:47.433 --> 18:51.266 align:start position:22.5% line:79.33% size:50%
I'm gonna half about
1/2 a cup of white onion,
18:51.333 --> 18:54.066 align:start position:27.5% line:79.33% size:40%
and I'll chop it
as fine as I can.
18:54.133 --> 18:56.600 align:start position:22.5% line:79.33% size:50%
I don't want to bite
into pieces of onion,
18:56.666 --> 19:00.433 align:start position:17.5% line:79.33% size:60%
I just want it to season
and help me with the texture,
19:00.500 --> 19:03.733 align:start position:22.5% line:79.33% size:55%
but I want it to do it
in a discreet way.
19:03.800 --> 19:09.166 align:start position:15% line:79.33% size:70%
3 cloves of garlic, and I'll
also chop them really fine.
19:09.233 --> 19:12.600 align:start position:20% line:79.33% size:60%
3 cups of chicken broth.
I love making rice with
19:12.666 --> 19:17.166 align:start position:20% line:79.33% size:62.5%
chicken broth because the
broth really makes it homey.
19:17.233 --> 19:20.866 align:start position:30% line:79.33% size:37.5%
Then just 1 cup
of coconut cream,
19:20.933 --> 19:23.133 align:start position:27.5% line:79.33% size:42.5%
I want it to have
a coconut taste,
19:23.200 --> 19:25.933 align:start position:25% line:79.33% size:47.5%
but I don't want it
to be a dessert rice.
19:26.000 --> 19:28.266 align:start position:27.5% line:84.67% size:47.5%
1 teaspoon of salt.
19:28.333 --> 19:32.300 align:start position:15% line:79.33% size:70%
When it's actively bubbling,
like really aggressively
19:32.366 --> 19:34.966 align:start position:17.5% line:79.33% size:65%
bubbling where the bubbles
are so aggressive
19:35.033 --> 19:36.900 align:start position:25% line:79.33% size:50%
they don't even know
where to go,
19:36.966 --> 19:41.233 align:start position:17.5% line:79.33% size:62.5%
that's when you cover it,
reduce it to low heat.
19:41.300 --> 19:45.700 align:start position:17.5% line:79.33% size:67.5%
Now we'll make a Pan Seared
Halibut with 5-Pepper Sauce.
19:45.766 --> 19:47.833 align:start position:27.5% line:79.33% size:45%
I'm going to start
with the sauce.
19:47.900 --> 19:52.166 align:start position:22.5% line:79.33% size:57.5%
I have here peanut oil,
I love the nutty deep flavor
19:52.233 --> 19:56.066 align:start position:30% line:79.33% size:37.5%
peanut oil has,
I'll add 1 cup of it.
19:56.133 --> 20:00.533 align:start position:30% line:79.33% size:40%
2 tablespoons of
toasted sesame oil.
20:00.600 --> 20:06.733 align:start position:15% line:79.33% size:70%
1 cup of white wine vinegar,
and you see how
20:06.800 --> 20:10.333 align:start position:20% line:79.33% size:57.5%
the vinegar reacts with
the oil soon as you add
20:10.400 --> 20:13.133 align:start position:30% line:79.33% size:40%
them because oil
and vinegar, boom!
20:13.200 --> 20:17.033 align:start position:15% line:79.33% size:70%
1/4 cup of dark brown sugar,
and this is a lot of fun,
20:17.100 --> 20:21.100 align:start position:20% line:79.33% size:57.5%
I feel like I'm back in
10th grade chemistry class.
20:21.166 --> 20:23.533 align:start position:25% line:84.67% size:50%
2 teaspoons of salt.
20:24.733 --> 20:27.400 align:start position:40% line:79.33% size:20%
1 cup of
chicken broth.
20:27.466 --> 20:31.300 align:start position:12.5% line:79.33% size:75%
Then that's it, the sauce will
cook over low heat for about
20:31.366 --> 20:35.166 align:start position:25% line:79.33% size:45%
3 minutes, and now
I'll get my 5 peppers
20:35.233 --> 20:36.900 align:start position:35% line:79.33% size:32.5%
to be dressed
with that sauce,
20:36.966 --> 20:40.433 align:start position:25% line:79.33% size:45%
and I already have
1 yellow bell pepper.
20:40.500 --> 20:43.300 align:start position:25% line:79.33% size:47.5%
I'm not a super fan
of green bell pepper,
20:43.366 --> 20:45.800 align:start position:27.5% line:79.33% size:45%
but when I'm using
both red and yellow,
20:45.866 --> 20:48.233 align:start position:25% line:79.33% size:50%
I bring in the green
for a pop of color,
20:48.300 --> 20:51.100 align:start position:17.5% line:79.33% size:62.5%
and I think the sweetness
of the red and yellow
20:51.166 --> 20:55.900 align:start position:12.5% line:79.33% size:75%
balances the bitter aftertaste
of the green bell pepper.
20:55.966 --> 20:59.533 align:start position:27.5% line:79.33% size:45%
And we'll add more
peppers you guys!
20:59.600 --> 21:04.333 align:start position:25% line:79.33% size:45%
'Cause this has no
heat, we'll add a jalapeño.
21:04.400 --> 21:07.500 align:start position:35% line:79.33% size:30%
You love the
jalapeño just like I do.
21:07.566 --> 21:09.800 align:start position:37.5% line:79.33% size:22.5%
We'll use
a whole jalapeño.
21:12.133 --> 21:13.666 align:start position:37.5% line:79.33% size:20%
And then
a manzano chile
21:13.733 --> 21:16.933 align:start position:27.5% line:79.33% size:42.5%
which you have to
get to know.
21:17.000 --> 21:19.800 align:start position:27.5% line:79.33% size:40%
It is absolutely
stunning, it is fiesty,
21:19.866 --> 21:23.466 align:start position:20% line:79.33% size:60%
it is spicy, it is a lot
spicier than the jalapeño.
21:23.533 --> 21:26.466 align:start position:22.5% line:79.33% size:57.5%
This makes me so happy,
because when I moved to the U.S.
21:26.533 --> 21:29.700 align:start position:27.5% line:79.33% size:40%
20 years ago and
I moved to Texas,
21:29.766 --> 21:34.233 align:start position:30% line:79.33% size:35%
you could find
jalapeños and serranos,
21:34.300 --> 21:37.233 align:start position:20% line:79.33% size:55%
and if you were lucky,
poblanos and that was it,
21:37.300 --> 21:42.566 align:start position:12.5% line:79.33% size:75%
and today you can find most of
the chiles you find in Mexico.
21:42.633 --> 21:45.766 align:start position:27.5% line:79.33% size:47.5%
That makes me happy
because you guys are getting
21:45.833 --> 21:49.800 align:start position:20% line:79.33% size:60%
to have a lot more tools
in your kitchen.
21:49.866 --> 21:53.600 align:start position:27.5% line:79.33% size:47.5%
Then we'll add more
color and flavor.
21:53.666 --> 21:58.600 align:start position:12.5% line:79.33% size:72.5%
We'll sliver a red onion into
what we call "plumita"
21:58.666 --> 22:01.300 align:start position:27.5% line:84.67% size:47.5%
or little feathers.
22:01.366 --> 22:05.066 align:start position:22.5% line:79.33% size:52.5%
So I know the manzano
sounds intimidating,
22:05.133 --> 22:11.500 align:start position:20% line:79.33% size:57.5%
but this sauce is going
to tame the heat in here.
22:11.566 --> 22:14.866 align:start position:30% line:79.33% size:40%
2 tablespoons of
freshly-squeezed lime juice.
22:14.933 --> 22:17.100 align:start position:27.5% line:79.33% size:42.5%
Just a little bit
more salt,
22:17.166 --> 22:21.666 align:start position:22.5% line:79.33% size:55%
and it'll keep getting
better as I cook the fish.
22:26.000 --> 22:29.866 align:start position:30% line:79.33% size:37.5%
I have my super
fresh halibut
22:29.933 --> 22:33.133 align:start position:27.5% line:79.33% size:47.5%
because I'm friends
with my fish monger.
22:33.200 --> 22:38.233 align:start position:25% line:79.33% size:45%
All I'll do is add
some salt and pepper,
22:38.300 --> 22:41.866 align:start position:35% line:79.33% size:32.5%
then continue
with the peanut oil,
22:41.933 --> 22:45.000 align:start position:30% line:79.33% size:40%
I'm adding about
1 - 2 tablespoons.
22:45.066 --> 22:48.766 align:start position:15% line:79.33% size:67.5%
I'll cook my fish skin side
down first so the skin
22:48.833 --> 22:52.066 align:start position:25% line:79.33% size:47.5%
has the opportunity
to crisp really nicely,
22:52.133 --> 22:55.933 align:start position:10% line:79.33% size:77.5%
and also I'll be able to see as
it cooks from the bottom up
22:56.000 --> 22:57.900 align:start position:35% line:79.33% size:30%
so I'll know
when to flip it.
22:57.966 --> 23:01.466 align:start position:15% line:79.33% size:67.5%
This is a really nice sight
because you can see
23:01.533 --> 23:05.500 align:start position:17.5% line:79.33% size:62.5%
how the color of the fish
starts transforming from
23:05.566 --> 23:09.866 align:start position:25% line:79.33% size:50%
raw and more pinkish
to a white cooked color.
23:09.933 --> 23:12.166 align:start position:30% line:79.33% size:40%
It's really good
to read the signs.
23:12.233 --> 23:14.466 align:start position:20% line:79.33% size:57.5%
The fish is telling you
when it's cooking and
23:14.533 --> 23:19.600 align:start position:17.5% line:79.33% size:62.5%
up to where it's cooking,
so when it gets to halfway,
23:19.666 --> 23:22.533 align:start position:30% line:79.33% size:40%
I'll flip it and
then I know
23:22.600 --> 23:25.766 align:start position:30% line:79.33% size:40%
I'll cook it for
1 - 2 more minutes.
23:28.300 --> 23:31.133 align:start position:17.5% line:79.33% size:62.5%
What we do in Mexico with
the crispy skin that's
23:31.200 --> 23:34.566 align:start position:22.5% line:79.33% size:55%
already flavored is we
take off the skin,
23:34.633 --> 23:37.900 align:start position:25% line:79.33% size:52.5%
grab a corn tortilla,
and turn it into a taco,
23:37.966 --> 23:40.933 align:start position:27.5% line:79.33% size:45%
and in fact that's
what I'm gonna do.
23:41.000 --> 23:44.533 align:start position:32.5% line:79.33% size:37.5%
Just watch this
come together, okay?
23:44.600 --> 23:47.066 align:start position:27.5% line:79.33% size:42.5%
I'm gonna garnish
my coconut rice with some
23:47.133 --> 23:50.266 align:start position:20% line:79.33% size:60%
sweetened coconut flakes
that I seasoned with
23:50.333 --> 23:51.866 align:start position:22.5% line:84.67% size:55%
some cinnamon and salt
23:51.933 --> 23:54.500 align:start position:30% line:79.33% size:40%
and baked in the
oven a few minutes.
23:54.566 --> 23:57.833 align:start position:27.5% line:84.67% size:45%
Grab my fish, mmm.
23:57.900 --> 24:00.866 align:start position:30% line:79.33% size:35%
So you can see
it's very pretty,
24:00.933 --> 24:05.466 align:start position:30% line:79.33% size:37.5%
and I'll add my
5-pepper salsa.
24:05.533 --> 24:09.233 align:start position:32.5% line:79.33% size:30%
Garnish with
a little basil.
24:13.333 --> 24:19.566 align:start position:30% line:79.33% size:40%
Mmm. The fish is
so flaky and soft,
24:19.633 --> 24:24.366 align:start position:30% line:79.33% size:40%
and the sauce is
so light and vinegary.
24:24.433 --> 24:26.300 align:start position:32.5% line:79.33% size:32.5%
It's not that
spicy at all.
24:26.366 --> 24:28.733 align:start position:37.5% line:79.33% size:27.5%
Let me heat
a tortilla in here.
24:33.433 --> 24:36.333 align:start position:20% line:84.67% size:57.5%
Mmm. It's so delicious!
24:36.400 --> 24:39.566 align:start position:22.5% line:79.33% size:52.5%
It's sweet and savory
coming together,
24:39.633 --> 24:42.900 align:start position:17.5% line:79.33% size:65%
and it's soaked up some of
that 5-pepper sauce
24:42.966 --> 24:45.700 align:start position:32.5% line:79.33% size:30%
so it's nice
and vinegary.
24:45.766 --> 24:51.733 align:start position:25% line:79.33% size:50%
And I mean Mexicans,
we love to taco anything, right?
24:51.800 --> 24:54.600 align:start position:25% line:79.33% size:50%
So you don't have to
make a taco out of this,
24:54.666 --> 24:58.133 align:start position:32.5% line:79.33% size:37.5%
but if you love
the crisp skin -
25:05.100 --> 25:09.533 align:start position:10% line:10% size:35%
Mmm, mmm, mmm!
25:09.600 --> 25:12.500 align:start position:10% line:10% size:62.5%
This fish, just like this
with the rice and the sauce,
25:12.566 --> 25:16.366 align:start position:10% line:10% size:60%
is absolutely delicious,
but if you have a corn tortilla
25:16.433 --> 25:20.000 align:start position:10% line:10% size:45%
handy wouldn't you
want to eat it like this?
25:30.733 --> 25:32.833 align:start position:10% line:10% size:60%
>> Pati: For recipes and
information from this
25:32.900 --> 25:37.766 align:start position:10% line:10% size:57.5%
episode and more, visit
patijinich.com, and connect!
25:37.833 --> 25:39.900 align:start position:10% line:10% size:50%
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and Pinterest
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>> Pati's Mexican Table
is made possible by:
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♪ epic music plays
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>> La Costeña.
Taste that transcends.
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More information
at: mexicorico.com
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A tradition
of authentic Latin flavors
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and family recipes.
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Tropical Cheese.
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>> Coronado Dulce
de Leche Caramel,
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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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Proud to support
Pati's Mexican Table
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on public television.