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♪

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>> Pati Narrates: El Fuerte's 
 one of Mexico's magical towns.

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Much of that can be attributed 
 to the majesty of the city's

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ancient architecture which 
 dates back to the arrival

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of the first conquistadors 
 to the region.

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Once an important stop on 
 the trade route from the

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Pacific Ocean in North America, 
 El Fuerte is named for

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this fort built by those 
 early conquistadors!

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This is not 
 my first time here.

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Years ago, a family vacation 
 on The Chepe Express,

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a passenger train carrying 
 tourists to Mexico's

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Copper Canyon 
 stopped in El Fuerte.

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And this, the Posada Hotel, 
 was the highlight.

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Today, I'm retracing 
 my steps and getting

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a walking tour 
 packed with flavor.

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At the Posada Hotel, 
 the house specialty.

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This is the most famous 
ingredient in all of El Fuerte.

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Langoustine with 
 garlic butter and -

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mmm, mmm!

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I'm on a mission to track down 
 the next most famous treat

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in town, a delightful, sweet, 
 cinnamon barley water.

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In my kitchen...

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You ready?

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Inspired by that 
 El Fuerte barley water,

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I'm making Horchata 
 which is kind of its cousin.

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Irresistible and 
 so easy to make.

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Ah, how pretty is this?!

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And the El Fuerte langoustines 
 made me dream of

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ways to cook lobster, 
 so I'm doing lobster two ways!

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Crazy, saucy, messy Chilaquiles, 
 and my take on the classic

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Lobster Roll with 
 a Mexican spin of course.

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>> Alan: I finished that 
so quick, I need another one.

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>> Pati: Who wants 
a second round?

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>> Sammy: 
I'll take a second!

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♪

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♪

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

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♪

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>> La Costena.

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Over 40 years, 
 bringing authentic

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Latin American flavors 
 to your table.

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Tropical Cheese.

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♪

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♪ Avocados from Mexico

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>> BanCoppel.

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Your recipe for 
 sending money to Mexico.

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>> Chilorio. 
 La Chata.

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>> Pati Narrates: 
 Posada del Hidalgo

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is an El Fuerte institution.

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While the hotel 
 itself is gorgeous,

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their calling card is 
 an irresistable recipe

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for a local delicacy, 
 langoustines.

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This is the most famous 
ingredient in all of El Fuerte,

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langoustines 
or river -

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Chef Chayito is a 
 local success story.

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Born and raised in El Fuerte, 
 she has worked at

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the hotel restaurant 
 for 14 years.

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Just two years ago she became 
 the first female head chef

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at the restaurant ever. 
 Woman power.

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You were telling me that -

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If someone's coming 
to El Fuerte -

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>> Pati Narrates: 
 Chef Chayito starts with

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a special house seasoning.

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>> Pati: Noo, no 
secrets, come on!

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>> Pati: She's not giving 
up her secret seasoning,

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which only means that she 
wants you to come to El Fuerte.

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The smell, 
it just smells delicious!

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Pati Narrates: 
 Now the house butter sauce.

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First, a whole lot of butter.

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When she said butter sauce, 
she really meant butter sauce.

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Pati Narrates: 
 Next is garlic,

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and more of that 
 special house seasoning.

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>> Pati: 
Ah, as it's grilling.

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>> Pati Narrates: 
 As crazy as it seems now,

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and watching this cook on 
 the grill it does sound crazy,

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most people in El Fuerte 
 didn't even

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fish for langoustines 
 until recently!

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What is now their most famous 
 dish was nothing but a pest

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just a generation ago.

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>> Pati Narrates: 
 Over some grilled potatoes,

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the langoustine presentation 
 is almost too pretty to touch.

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But hey, I've already 
 eaten with my eyes,

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it's time to dive in!

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>> Pati: 
Mmm, mhmm!

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I love it because you have 
the crust from the griddle -

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luscious and 
meaty and soft.

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>> Pati: Look at the bite! 
I mean, it's a gorgeous bite.

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>> Pati: We absolutely 
adore chilaquiles at home,

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and today we're gonna make 
some really special chilaquiles

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because we're making 
Lobster Chilaquiles!

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They're crispy, they're 
saucy, they're messy,

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they're the most beautiful 
way that Mexicans have

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to honor tortillas.

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First of all, you're cutting 
the tortillas into beautiful

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edible pieces, 
and then you crisp them up.

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You dress them, 
garnish them, and then

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you add lobster 
to them. I mean -

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I'm gonna brush a little bit of 
oil on this baking sheet.

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There are basically two ways 
you can make tortilla chips

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for chilaquiles.

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One of them is you 
deep fry them in a lot of oil

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and they're delicious.

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The other way you can do 
them is by baking them,

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and they're just as delicious, 
and you don't need to fry them

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in a lot of oil if you're 
concerned with that.

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Drizzle a little oil on top, 
sprinkle some salt.

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I have the oven at 375 degrees, 
and you want to bake them

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between 25 - 30 minutes until 
they're nice and crispy.

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Now I'll make the 
salsa for the chilaquiles,

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and to make this sauce 
I'm using roasted ingredients!

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I'm also going to 
use Morita Chiles.

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So I have 2 morita 
chipotle chiles,

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and they smell like chocolate, 
raisins and spices,

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and I love them, 
and they're delicious,

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and that's why 
we're using them.

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Put them in this bowl, cover 
them with hot boiling water

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because they need to 
rehydrate for a little,

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and what we want at this point 
is really for the chiles to just

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soften up a little bit, and for 
us to be able to open them

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and take the seeds out, 
that's all we want.

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I'll put the rest of my 
ingredients in the blender.

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A pound and a half of 
ripe roma tomatoes,

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a pound and 
a half of tomatillos.

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People usually make 
a salsa roja or a salsa verde,

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they think they have to choose 
between tomatoes or tomatillos

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to make a sauce but 
you don't have to choose!

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You can mix them both, 
and they actually

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go really well together.

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Half an onion that we quartered, 
three garlic cloves.

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Now my hands will 
smell like roasted garlic

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which my husband 
complains about.

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Roasted charred jalapeños.

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I'm removing the seeds 
in the moritas because

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the seeds 
are really spicy.

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1 tsp of salt, and then 
I'll puree this until

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completely smooth.

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(blender whirs)

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>> Pati: I've pre-heated my 
saucepan at medium-high heat,

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and I'll add 
about 1 tbsp of oil.

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This is a typical second 
step of cooking Mexican salsas,

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it just concentrates 
the flavors,

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and takes all the ingredients 
to a different level.

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I'll cook this 4 - 5 minutes, 
and I'll check my tortilla chips

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because it's been 15 minutes 
and I need to flip them.

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It smells like tortillas 
that just came out of

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the tortilleria, 
but when they're toasted,

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the smell 
completely changes.

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I'll put them in the oven for 
another 10 - 15 minutes

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until they're super 
nice and toasted.

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I have 
a gorgeous lobster.

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I like to put it on a baking 
sheet in the freezer for

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about 10 minutes because it 
makes the process of cooking it

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and cutting it a lot 
smoother and easier.

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To cut it, you need to find 
the place where the head

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connects to the tail.

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Cut the body in half.

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You want a sharp knife, 
and you want to do it

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as fast as you 
possibly can.

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So we have 
the two halves.

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With a spoon, you'll just 
clean and leave only the meat.

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We're going to use some of this 
sauce as a basting sauce for

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the lobster so the chilaquiles 
that will bake in the sauce

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marry the lobster that will 
be cooked in the sauce,

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so I'll brush this sauce 
all over the lobster meat,

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and then we'll 
add a little salt.

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I have my grill at medium 
to medium-high heat.

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(lobster sizzles)

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Pati: Ah!

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Gorgeous, and you can tell 
the meat is ready to be flipped

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because you can see 
the shell and how it changed

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to a more intensely 
colored shell.

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So this needs 
5 - 6 more minutes.

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(tortilla crunches)

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Pati: Mmm!

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I'm not gonna sauce my 
tortilla chips just yet because

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I like my chilaquiles 
really crunchy,

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so I'll make my topping.

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Queso fresco.

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Chopped white onion and 
some chopped cilantro.

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My grandfather who was Polish 
used to eat white onion

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as if it were an apple.

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So you have the 
fresh and the raw,

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the charred grilled lobster's 
there in that sauce,

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and I'm excited for how 
it's all gonna come together.

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I'll take this 
half of the lobster,

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take the meat out.

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The first time I ate lobster 
I had come with my family,

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I think we were in Florida, 
I must have been 10 or 11,

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and we went to that very famous 
huge lobster restaurant chain

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where they have the 
steak and lobster combo,

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and I remember getting the 
lobster with the butter sauce,

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and it was such an 
incredibly special thing,

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and the lobster and steak thing, 
it was like, woah!

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We'll add the lobster.

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You ready?

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Fresh crema.

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Mmm!

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I feel really bad not sharing 
something that's this good.

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The tortilla chips 
are so crunchy,

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and they're completely 
covered in this tangy,

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spicy, smoky sauce, 
and then the lobster,

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I mean, it's just -

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I can't think of any more 
special chilaquiles ever.

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>> Pati Narrates: El Fuerte 
 is a town deeply rooted

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in the history of 
 the Sinaloa state.

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Founded in 1563 at a 
 bend in the Fuerte river,

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El Fuerte is a 
 quiet colonial town,

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but for over 300 years 
 it was the most important

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commercial and agricultural 
 centre in Northwest Mexico.

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I'm getting a walking tour of 
 this magical town from

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local guide Ariel, and 
 Ariel is on a mission.

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Pati: So he was on the phone 
trying to get us

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00:14:38,666 --> 00:14:41,466
the real barley water 
because they sold out of

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00:14:41,533 --> 00:14:43,166
barley water because 
it's so popular!

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>> Pati Narrates: Barley water, 
 a kind of sweet drink

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00:14:52,466 --> 00:14:56,133
similar to horchata is 
 a favorite in Sinaloa.

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00:14:56,200 --> 00:14:59,333
I mean, look how 
 happy it makes Ariel!

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>> Pati Narrates: 
 He promises to get us a taste.

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00:15:05,133 --> 00:15:08,666
El Fuerte is a beautiful 
 town for a walking tour.

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It's namesake, this fort, was 
 built by Spanish conquistadors

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to ward off attacks from native 
 tribes local to this area.

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>> Pati: Wait! 
There's a bride! Hi!

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Did you know it's good 
luck to see a bride?

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Pati Narrates: El Fuerte was 
 the capital of the region in

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the mid-1800s, an important 
 centre for commerce and trade.

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How's the water going?

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He promised.

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While Ariel tracks 
 down our barley water,

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I can't resist 
 a quick snack.

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>> Pati Narrates: Tostilocos 
 which translates to

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"crazy chips" are a popular 
 street food that can be

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found all over Mexico.

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00:16:03,233 --> 00:16:06,066
You start with a bed of 
 tortilla chips and top it with

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a luscious mix of crunchy 
 jicama, crispy chicharrones,

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cucumber, Japanese peanuts, 
sweet but tart tamarind candies,

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and for 
 the finishing touch,

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lime juice, hot sauce, 
 and Chamoy.

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00:16:22,633 --> 00:16:25,600
Pati: 
Mmm. Mmm. Mmm!

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00:16:25,666 --> 00:16:30,633
Oh my gosh, mmm! 
This is the best thing ever.

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00:16:31,133 --> 00:16:34,300
It has the Chamoy sauce, 
and it's this gooey liquid

241
00:16:34,366 --> 00:16:37,900
that's here, that's like 
sticky, spicy, sweet.

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00:16:37,966 --> 00:16:40,233
Mexicans know what 
I'm talking about.

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00:16:42,433 --> 00:16:45,900
>> Pati: Oh, he said that 
there's sign of the water,

244
00:16:45,966 --> 00:16:48,166
he thinks we may 
have found the water.

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00:16:51,200 --> 00:16:53,366
>> Pati: Ah, he says 
it's a done deal.

246
00:16:58,600 --> 00:17:00,733
>> Pati: It says 
"Pura Vida", see?

247
00:17:03,733 --> 00:17:05,333
Barely made it -

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00:17:05,400 --> 00:17:09,000
Oh, they saved me 
four sips!

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00:17:12,866 --> 00:17:14,500
>> Pati: No!

250
00:17:20,466 --> 00:17:21,800
>> Pati: 
I have some.

251
00:17:24,433 --> 00:17:25,466
Mmm. Mhmm!

252
00:17:33,333 --> 00:17:36,466
I mean honestly it tastes 
like a really cool horchata.

253
00:17:40,033 --> 00:17:40,900
>> Pati: 
Sweetened condensed milk.

254
00:17:44,433 --> 00:17:45,166
>> Pati: 
(gasps)

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00:17:48,333 --> 00:17:50,766
>> Pati: We thought that the 
pura vida had barley water,

256
00:17:50,833 --> 00:17:53,333
but now he's telling me 
there's no barley water in here,

257
00:17:53,400 --> 00:17:55,733
but it's still called barley 
water because it has

258
00:17:55,800 --> 00:17:58,600
the color of barley water, 
so it's complicated,

259
00:17:58,666 --> 00:17:59,533
but it's really delicious.

260
00:18:04,500 --> 00:18:07,566
>> Pati: I'm gonna show you how 
to make horchata from scratch,

261
00:18:07,633 --> 00:18:10,400
and it is not 
complicated at all.

262
00:18:10,466 --> 00:18:12,733
All you need is 
a few ingredients,

263
00:18:12,800 --> 00:18:14,933
and soaking time.

264
00:18:15,000 --> 00:18:16,633
2 cups of white rice.

265
00:18:16,700 --> 00:18:20,966
In Mexico we typically use 
long or extra long white rice.

266
00:18:21,033 --> 00:18:25,233
And then one stick 
of true cinnamon,

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00:18:25,300 --> 00:18:29,766
it's also known as "canela", 
it's very thin and it breaks,

268
00:18:29,833 --> 00:18:33,866
and it's fragrant, 
warm, and smooth,

269
00:18:33,933 --> 00:18:36,500
and when you soak it in water, 
you can really puree it in

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00:18:36,566 --> 00:18:39,833
your blender, so here 
I have 2 cups of white rice,

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00:18:39,900 --> 00:18:44,066
and 1 cinnamon stick 
that I broke into pieces.

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00:18:44,133 --> 00:18:48,033
3 cups of hot boiling water, 
and I left it here overnight,

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00:18:48,100 --> 00:18:50,833
now you can let it 
soak just for 2 hours,

274
00:18:50,900 --> 00:18:53,033
but the more you 
leave it the better.

275
00:18:53,100 --> 00:18:56,566
I'll add 
4 cups of whole milk.

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00:18:56,633 --> 00:18:59,266
1 cup of sugar.

277
00:18:59,333 --> 00:19:02,500
Puree this until 
completely smooth.

278
00:19:02,566 --> 00:19:03,366
(blender whirs)

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00:19:12,200 --> 00:19:15,500
Pati: It smells like a kids 
party in Mexico City,

280
00:19:15,566 --> 00:19:17,466
that's what it smells like.

281
00:19:19,700 --> 00:19:22,200
So we'll strain.

282
00:19:34,833 --> 00:19:39,800
Mmm. It is so gritty, 
sandy and grainy,

283
00:19:40,066 --> 00:19:41,900
but that's 
how it should be.

284
00:19:41,966 --> 00:19:45,566
That texture is what 
makes a true horchata.

285
00:19:45,633 --> 00:19:49,233
You can do a lot of different 
things with this horchata base.

286
00:19:49,300 --> 00:19:53,033
What I'll make with 
this is Cafe Horchata.

287
00:19:53,100 --> 00:19:58,066
So I'll pour some hot 
espresso right in here.

288
00:20:04,700 --> 00:20:08,933
Pati: So refreshing! 
So delicious!

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00:20:09,000 --> 00:20:11,466
This is gonna 
definitely keep me up.

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00:20:17,633 --> 00:20:20,066
Pati: So I wanted to 
make two fabulous things

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00:20:20,133 --> 00:20:22,266
with lobster, 
one were the chilaquiles,

292
00:20:22,333 --> 00:20:25,633
and the other one, 
the classic Lobster Rolls,

293
00:20:25,700 --> 00:20:27,933
but of course 
with a Mexican spin.

294
00:20:28,000 --> 00:20:31,833
I have hot boiling 
water with a lot of salt,

295
00:20:31,900 --> 00:20:36,900
and I'll just dump the 
lobsters in there head first.

296
00:20:37,033 --> 00:20:42,000
Cover with a lid, 
keep it at a medium simmer,

297
00:20:42,266 --> 00:20:45,600
and then we'll cook it 
for 10 - 12 minutes.

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00:20:45,666 --> 00:20:49,033
So many people are intimidated 
by making mayo because

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00:20:49,100 --> 00:20:51,300
they're afraid it'll 
be complicated,

300
00:20:51,366 --> 00:20:53,966
they think the mayo 
is gonna break,

301
00:20:54,033 --> 00:20:57,000
or they're worried because 
you're using raw eggs,

302
00:20:57,066 --> 00:20:59,400
but nothing to worry about,

303
00:20:59,466 --> 00:21:02,133
I'll show you how to make 
fresh mayo that will last

304
00:21:02,200 --> 00:21:04,333
a couple weeks 
in your refrigerator.

305
00:21:04,400 --> 00:21:08,300
So you have 2 egg yolks 
and 1 egg,

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00:21:08,366 --> 00:21:11,400
3 tbsp of freshly 
squeezed lime juice,

307
00:21:11,466 --> 00:21:14,566
1 tbsp of dijon,

308
00:21:14,633 --> 00:21:17,066
1/4 tsp salt,

309
00:21:17,133 --> 00:21:20,733
some freshly ground pepper.

310
00:21:20,800 --> 00:21:25,766
Use the lowest possible speed 
because mayo likes it

311
00:21:27,033 --> 00:21:31,100
low and steady so 
it doesn't break.

312
00:21:31,166 --> 00:21:36,133
I'll slowly pour 
1 and 1/2 cups of vegetable oil.

313
00:21:37,766 --> 00:21:42,566
So the mayo will start 
thickening and emulsifying,

314
00:21:42,633 --> 00:21:45,566
you can see how the 
color starts to change,

315
00:21:45,633 --> 00:21:48,633
and then I'm adding 
a 1/2 cup of olive oil.

316
00:21:48,700 --> 00:21:51,566
I do more vegetable oil 
cause I don't like a mayo

317
00:21:51,633 --> 00:21:54,733
with a strong 
olive oil taste.

318
00:21:59,200 --> 00:22:03,166
I mean, just 
look at the beauty!

319
00:22:03,233 --> 00:22:08,200
It's beautifully 
emulsified and thickened.

320
00:22:08,633 --> 00:22:13,266
Adding 2 tbsp of 
chipotle in adobo sauce.

321
00:22:13,333 --> 00:22:16,233
Why go through the trouble 
of making your own mayo?

322
00:22:16,300 --> 00:22:18,600
Because you can 
customize to your taste!

323
00:22:18,666 --> 00:22:22,233
I add more dijon mustard, 
I want it with more flavor,

324
00:22:22,300 --> 00:22:25,133
I want it with lime, and 
I want it with chipotle.

325
00:22:25,200 --> 00:22:27,033
The lobster 
should be ready,

326
00:22:27,100 --> 00:22:30,200
you can tell by the 
color of the shell.

327
00:22:33,500 --> 00:22:38,433
And we'll let them cool 
just until I can handle them.

328
00:22:38,500 --> 00:22:41,166
I'm gonna make 
a quick cocktail sauce.

329
00:22:41,233 --> 00:22:45,966
I have 1 cup of ketchup, 
2 tsp of creamy horseradish,

330
00:22:46,033 --> 00:22:48,500
1 Serrano chile.

331
00:22:48,566 --> 00:22:49,866
You may be wondering,

332
00:22:49,933 --> 00:22:54,700
why is Pati making cocktail 
sauce for lobster rolls?

333
00:22:54,766 --> 00:22:59,466
Because in the place we 
go to get lobster rolls,

334
00:22:59,533 --> 00:23:03,400
my boys started adding it, 
and we kind of really like it,

335
00:23:03,466 --> 00:23:06,366
so I "Mexicanized" 
this cocktail sauce,

336
00:23:06,433 --> 00:23:09,533
you may wanna try it, 
who knows?

337
00:23:09,600 --> 00:23:12,933
And the lobsters 
have cooled.

338
00:23:13,000 --> 00:23:16,733
The easiest way to take out 
the meat is separate

339
00:23:16,800 --> 00:23:20,833
the body from the head, 
go in with the shears

340
00:23:20,900 --> 00:23:23,166
right in the middle.

341
00:23:23,233 --> 00:23:26,600
Use your fork.

342
00:23:26,666 --> 00:23:30,300
And then you want to 
have fun with the claws.

343
00:23:36,966 --> 00:23:40,600
Chopped celery, 
red onion,

344
00:23:40,666 --> 00:23:43,366
pickled jalapeños,

345
00:23:43,433 --> 00:23:47,166
and then we'll add some 
of the chipotle mayo.

346
00:23:47,233 --> 00:23:50,700
Ah! How pretty is this?

347
00:23:56,400 --> 00:24:01,366
One for me, one 
for Alan, one for Sammy.

348
00:24:02,266 --> 00:24:07,233
Adding potato chips to the 
bottom of these lobster rolls.

349
00:24:08,966 --> 00:24:11,900
Yum!

350
00:24:17,300 --> 00:24:19,833
>> Alan: Hi ma. 
>> Pati: Hey!

351
00:24:19,900 --> 00:24:21,633
>> Sammy: 
Hi mom.

352
00:24:21,700 --> 00:24:24,566
>> Pati: Okay, so how crazy 
is it for you guys to

353
00:24:24,633 --> 00:24:27,066
have potato chips in 
the lobster roll?

354
00:24:27,133 --> 00:24:29,800
>> Sammy: Whenever we bike when 
we visit our cousins in Mexico,

355
00:24:29,866 --> 00:24:31,600
they always make 
sandwiches for us.

356
00:24:31,666 --> 00:24:34,900
and we always just put a ton of 
potato chips in the sandwich,

357
00:24:34,966 --> 00:24:36,366
it's so good.

358
00:24:36,433 --> 00:24:39,766
>> Pati: So I didn't know 
that cocktail sauce is

359
00:24:39,833 --> 00:24:42,000
not a thing 
for lobster rolls.

360
00:24:42,066 --> 00:24:43,700
>> Sammy: We always eat 
it with cocktail sauce.

361
00:24:43,766 --> 00:24:44,433
>> Alan: Yeah.

362
00:24:44,500 --> 00:24:45,933
>> Pati: We - see?!

363
00:24:46,933 --> 00:24:49,366
Let's see 
what you guys think.

364
00:24:55,533 --> 00:24:56,766
>> Sammy: 
That is so good!

365
00:24:56,833 --> 00:24:58,333
>> Alan: 
It's really good.

366
00:24:58,400 --> 00:25:00,866
There are so many 
different crunches,

367
00:25:00,933 --> 00:25:02,300
you have the crunch 
of the bread,

368
00:25:02,366 --> 00:25:03,533
crunch of 
the potato chips.

369
00:25:03,600 --> 00:25:04,766
>> Sammy: I wanna try it 
with the -

370
00:25:04,833 --> 00:25:06,900
The mayo is so good! 
So creamy.

371
00:25:10,466 --> 00:25:12,466
Sammy: I like it better 
with the cocktail sauce.

372
00:25:12,533 --> 00:25:15,066
>> Alan: I like it better 
with the sauce too.

373
00:25:15,133 --> 00:25:17,600
>> Pati: Please forgive these 
Mexicans that love their

374
00:25:17,666 --> 00:25:19,733
lobster roll with 
cocktail sauce.

375
00:25:19,800 --> 00:25:21,000
You know what?

376
00:25:21,066 --> 00:25:25,033
Maybe we like the cocktail sauce 
because we salsita everything,

377
00:25:25,100 --> 00:25:27,433
so even though the 
lobster roll is delicious

378
00:25:27,500 --> 00:25:29,000
on its own, 
and it has the mayo,

379
00:25:29,066 --> 00:25:32,866
like, we have a need for 
"salsa-ing"

380
00:25:32,933 --> 00:25:34,700
>> Alan: I finished that so 
quick, I need another one.

381
00:25:34,766 --> 00:25:35,700
>> Pati: Who wants 
a second round?

382
00:25:35,766 --> 00:25:36,633
>> Sammy: 
I'll take a second.

383
00:25:36,700 --> 00:25:37,900
>> Alan: Yeah!

384
00:25:46,833 --> 00:25:48,966
>> Pati Narrates: For recipes 
 and information from this

385
00:25:49,033 --> 00:25:52,666
episode and more, 
 visit PatiJinich.com,

386
00:25:52,733 --> 00:25:54,100
and connect!

387
00:25:54,166 --> 00:25:56,900
Find me on Facebook, Twitter, 
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388
00:25:56,966 --> 00:25:58,633
@PatiJinich.

389
00:25:58,700 --> 00:26:02,033
>> Announcer: Pati's Mexican 
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390
00:26:02,100 --> 00:26:03,533
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391
00:26:09,666 --> 00:26:11,466
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392
00:26:12,266 --> 00:26:14,166
A tradition 
 of authentic Latin flavors

393
00:26:14,233 --> 00:26:15,366
and family recipes.

394
00:26:15,433 --> 00:26:16,766
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395
00:26:17,066 --> 00:26:19,433
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396
00:26:19,500 --> 00:26:21,633
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397
00:26:21,700 --> 00:26:23,266
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398
00:26:23,333 --> 00:26:26,300
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399
00:26:26,366 --> 00:26:29,233
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400
00:26:33,000 --> 00:26:35,566
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401
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