WEBVTT
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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.
02:21.766 --> 02:22.966 align:start position:27.5% line:84.67% size:42.5%
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.
04:35.733 --> 04:37.033 align:start position:27.5% line:79.33% size:37.5%
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,
08:26.466 --> 08:30.033 align:start position:12.5% line:79.33% size:75%
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
08:54.966 --> 08:58.766 align:start position:37.5% line:79.33% size:22.5%
the seeds
are really spicy.
08:58.833 --> 09:03.800 align:start position:20% line:79.33% size:57.5%
1 tsp of salt, and then
I'll puree this until
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completely smooth.
09:07.500 --> 09:10.200 align:start position:30% line:84.67% size:37.5%
(blender whirs)
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>> Pati: I've pre-heated my
saucepan at medium-high heat,
09:19.200 --> 09:22.833 align:start position:35% line:79.33% size:30%
and I'll add
about 1 tbsp of oil.
09:28.300 --> 09:32.233 align:start position:17.5% line:79.33% size:60%
This is a typical second
step of cooking Mexican salsas,
09:32.300 --> 09:34.633 align:start position:25% line:79.33% size:50%
it just concentrates
the flavors,
09:34.700 --> 09:39.066 align:start position:12.5% line:79.33% size:72.5%
and takes all the ingredients
to a different level.
09:39.133 --> 09:43.466 align:start position:15% line:79.33% size:72.5%
I'll cook this 4 - 5 minutes,
and I'll check my tortilla chips
09:43.533 --> 09:47.466 align:start position:15% line:79.33% size:70%
because it's been 15 minutes
and I need to flip them.
09:47.533 --> 09:50.400 align:start position:20% line:79.33% size:60%
It smells like tortillas
that just came out of
09:50.466 --> 09:52.566 align:start position:27.5% line:79.33% size:40%
the tortilleria,
but when they're toasted,
09:52.633 --> 09:55.966 align:start position:40% line:79.33% size:22.5%
the smell
completely changes.
09:56.033 --> 09:59.600 align:start position:12.5% line:79.33% size:72.5%
I'll put them in the oven for
another 10 - 15 minutes
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until they're super
nice and toasted.
10:02.600 --> 10:06.566 align:start position:42.5% line:79.33% size:15%
I have
a gorgeous lobster.
10:06.633 --> 10:10.833 align:start position:15% line:79.33% size:70%
I like to put it on a baking
sheet in the freezer for
10:10.900 --> 10:14.233 align:start position:15% line:79.33% size:67.5%
about 10 minutes because it
makes the process of cooking it
10:14.300 --> 10:18.233 align:start position:25% line:79.33% size:50%
and cutting it a lot
smoother and easier.
10:18.300 --> 10:23.266 align:start position:15% line:79.33% size:67.5%
To cut it, you need to find
the place where the head
10:24.366 --> 10:26.133 align:start position:22.5% line:84.67% size:52.5%
connects to the tail.
10:30.033 --> 10:32.433 align:start position:22.5% line:84.67% size:52.5%
Cut the body in half.
10:32.500 --> 10:35.700 align:start position:20% line:79.33% size:57.5%
You want a sharp knife,
and you want to do it
10:35.766 --> 10:40.500 align:start position:32.5% line:79.33% size:35%
as fast as you
possibly can.
10:40.566 --> 10:43.466 align:start position:35% line:79.33% size:25%
So we have
the two halves.
10:43.533 --> 10:48.500 align:start position:20% line:79.33% size:62.5%
With a spoon, you'll just
clean and leave only the meat.
10:51.033 --> 10:56.000 align:start position:10% line:79.33% size:77.5%
We're going to use some of this
sauce as a basting sauce for
10:56.733 --> 11:00.600 align:start position:12.5% line:79.33% size:75%
the lobster so the chilaquiles
that will bake in the sauce
11:00.666 --> 11:03.933 align:start position:15% line:79.33% size:67.5%
marry the lobster that will
be cooked in the sauce,
11:04.000 --> 11:08.533 align:start position:20% line:79.33% size:60%
so I'll brush this sauce
all over the lobster meat,
11:08.600 --> 11:11.800 align:start position:32.5% line:79.33% size:35%
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!
11:25.366 --> 11:30.166 align:start position:15% line:79.33% size:65%
Gorgeous, and you can tell
the meat is ready to be flipped
11:30.233 --> 11:32.833 align:start position:27.5% line:79.33% size:47.5%
because you can see
the shell and how it changed
11:32.900 --> 11:36.366 align:start position:27.5% line:79.33% size:47.5%
to a more intensely
colored shell.
11:36.433 --> 11:40.566 align:start position:35% line:79.33% size:32.5%
So this needs
5 - 6 more minutes.
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(tortilla crunches)
11:49.600 --> 11:51.666 align:start position:37.5% line:84.67% size:25%
Pati: Mmm!
11:58.733 --> 12:02.333 align:start position:20% line:79.33% size:55%
I'm not gonna sauce my
tortilla chips just yet because
12:02.400 --> 12:05.333 align:start position:22.5% line:79.33% size:52.5%
I like my chilaquiles
really crunchy,
12:05.400 --> 12:07.900 align:start position:20% line:84.67% size:60%
so I'll make my topping.
12:07.966 --> 12:09.800 align:start position:32.5% line:84.67% size:32.5%
Queso fresco.
12:09.866 --> 12:14.733 align:start position:20% line:79.33% size:57.5%
Chopped white onion and
some chopped cilantro.
12:14.800 --> 12:19.766 align:start position:12.5% line:79.33% size:72.5%
My grandfather who was Polish
used to eat white onion
12:20.266 --> 12:22.900 align:start position:20% line:84.67% size:57.5%
as if it were an apple.
12:22.966 --> 12:25.566 align:start position:32.5% line:79.33% size:37.5%
So you have the
fresh and the raw,
12:25.633 --> 12:29.300 align:start position:12.5% line:79.33% size:72.5%
the charred grilled lobster's
there in that sauce,
12:29.366 --> 12:33.933 align:start position:20% line:79.33% size:57.5%
and I'm excited for how
it's all gonna come together.
12:36.433 --> 12:40.866 align:start position:32.5% line:79.33% size:35%
I'll take this
half of the lobster,
12:40.933 --> 12:44.900 align:start position:27.5% line:84.67% size:45%
take the meat out.
12:44.966 --> 12:49.033 align:start position:15% line:79.33% size:70%
The first time I ate lobster
I had come with my family,
12:49.100 --> 12:52.766 align:start position:15% line:79.33% size:67.5%
I think we were in Florida,
I must have been 10 or 11,
12:52.833 --> 12:57.800 align:start position:10% line:79.33% size:77.5%
and we went to that very famous
huge lobster restaurant chain
12:58.233 --> 13:01.066 align:start position:27.5% line:79.33% size:47.5%
where they have the
steak and lobster combo,
13:01.133 --> 13:05.433 align:start position:17.5% line:79.33% size:65%
and I remember getting the
lobster with the butter sauce,
13:05.500 --> 13:10.066 align:start position:25% line:79.33% size:45%
and it was such an
incredibly special thing,
13:10.133 --> 13:14.300 align:start position:10% line:79.33% size:80%
and the lobster and steak thing,
it was like, woah!
13:17.000 --> 13:19.666 align:start position:22.5% line:84.67% size:55%
We'll add the lobster.
13:28.700 --> 13:30.400 align:start position:37.5% line:84.67% size:25%
You ready?
13:30.466 --> 13:33.066 align:start position:35% line:84.67% size:30%
Fresh crema.
13:40.766 --> 13:42.466 align:start position:45% line:84.67% size:10%
Mmm!
13:42.533 --> 13:46.133 align:start position:12.5% line:79.33% size:72.5%
I feel really bad not sharing
something that's this good.
13:46.200 --> 13:48.800 align:start position:27.5% line:79.33% size:45%
The tortilla chips
are so crunchy,
13:48.866 --> 13:52.666 align:start position:22.5% line:79.33% size:55%
and they're completely
covered in this tangy,
13:52.733 --> 13:56.466 align:start position:25% line:79.33% size:47.5%
spicy, smoky sauce,
and then the lobster,
13:56.533 --> 13:57.800 align:start position:27.5% line:84.67% size:47.5%
I mean, it's just -
13:57.866 --> 14:02.833 align:start position:17.5% line:79.33% size:62.5%
I can't think of any more
special chilaquiles ever.
14:08.033 --> 14:10.700 align:start position:12.5% line:79.33% size:70%
>> Pati Narrates: El Fuerte
is a town deeply rooted
14:10.766 --> 14:13.400 align:start position:27.5% line:79.33% size:45%
in the history of
the Sinaloa state.
14:13.466 --> 14:17.966 align:start position:20% line:79.33% size:52.5%
Founded in 1563 at a
bend in the Fuerte river,
14:18.033 --> 14:20.466 align:start position:30% line:79.33% size:37.5%
El Fuerte is a
quiet colonial town,
14:20.533 --> 14:24.233 align:start position:17.5% line:79.33% size:57.5%
but for over 300 years
it was the most important
14:24.300 --> 14:28.766 align:start position:12.5% line:79.33% size:70%
commercial and agricultural
centre in Northwest Mexico.
14:28.833 --> 14:32.266 align:start position:10% line:79.33% size:75%
I'm getting a walking tour of
this magical town from
14:32.333 --> 14:36.300 align:start position:20% line:79.33% size:57.5%
local guide Ariel, and
Ariel is on a mission.
14:36.366 --> 14:38.600 align:start position:15% line:79.33% size:70%
Pati: So he was on the phone
trying to get us
14:38.666 --> 14:41.466 align:start position:25% line:79.33% size:52.5%
the real barley water
because they sold out of
14:41.533 --> 14:43.166 align:start position:25% line:79.33% size:50%
barley water because
it's so popular!
14:50.066 --> 14:52.400 align:start position:10% line:79.33% size:77.5%
>> Pati Narrates: Barley water,
a kind of sweet drink
14:52.466 --> 14:56.133 align:start position:20% line:79.33% size:57.5%
similar to horchata is
a favorite in Sinaloa.
14:56.200 --> 14:59.333 align:start position:25% line:79.33% size:42.5%
I mean, look how
happy it makes Ariel!
15:01.500 --> 15:05.066 align:start position:27.5% line:79.33% size:45%
>> Pati Narrates:
He promises to get us a taste.
15:05.133 --> 15:08.666 align:start position:17.5% line:79.33% size:62.5%
El Fuerte is a beautiful
town for a walking tour.
15:08.733 --> 15:13.466 align:start position:12.5% line:79.33% size:75%
It's namesake, this fort, was
built by Spanish conquistadors
15:13.533 --> 15:17.533 align:start position:10% line:79.33% size:77.5%
to ward off attacks from native
tribes local to this area.
15:22.700 --> 15:26.700 align:start position:32.5% line:79.33% size:35%
>> Pati: Wait!
There's a bride! Hi!
15:26.766 --> 15:30.066 align:start position:22.5% line:79.33% size:55%
Did you know it's good
luck to see a bride?
15:30.133 --> 15:33.266 align:start position:12.5% line:79.33% size:72.5%
Pati Narrates: El Fuerte was
the capital of the region in
15:33.333 --> 15:38.333 align:start position:15% line:79.33% size:70%
the mid-1800s, an important
centre for commerce and trade.
15:39.033 --> 15:40.566 align:start position:22.5% line:84.67% size:55%
How's the water going?
15:44.900 --> 15:47.000 align:start position:35% line:84.67% size:30%
He promised.
15:47.066 --> 15:49.400 align:start position:25% line:79.33% size:47.5%
While Ariel tracks
down our barley water,
15:49.466 --> 15:51.533 align:start position:30% line:79.33% size:37.5%
I can't resist
a quick snack.
15:56.233 --> 15:58.000 align:start position:12.5% line:79.33% size:72.5%
>> Pati Narrates: Tostilocos
which translates to
15:58.066 --> 16:00.900 align:start position:12.5% line:79.33% size:70%
"crazy chips" are a popular
street food that can be
16:00.966 --> 16:03.166 align:start position:20% line:84.67% size:57.5%
found all over Mexico.
16:03.233 --> 16:06.066 align:start position:20% line:79.33% size:60%
You start with a bed of
tortilla chips and top it with
16:06.133 --> 16:10.700 align:start position:17.5% line:79.33% size:65%
a luscious mix of crunchy
jicama, crispy chicharrones,
16:10.766 --> 16:15.733 align:start position:15% line:79.33% size:70%
cucumber, Japanese peanuts,
sweet but tart tamarind candies,
16:16.033 --> 16:17.866 align:start position:40% line:79.33% size:20%
and for
the finishing touch,
16:17.933 --> 16:20.566 align:start position:20% line:79.33% size:57.5%
lime juice, hot sauce,
and Chamoy.
16:22.633 --> 16:25.600 align:start position:45% line:79.33% size:12.5%
Pati:
Mmm. Mmm. Mmm!
16:25.666 --> 16:30.633 align:start position:30% line:79.33% size:40%
Oh my gosh, mmm!
This is the best thing ever.
16:31.133 --> 16:34.300 align:start position:20% line:79.33% size:60%
It has the Chamoy sauce,
and it's this gooey liquid
16:34.366 --> 16:37.900 align:start position:20% line:79.33% size:60%
that's here, that's like
sticky, spicy, sweet.
16:37.966 --> 16:40.233 align:start position:27.5% line:79.33% size:45%
Mexicans know what
I'm talking about.
16:42.433 --> 16:45.900 align:start position:20% line:10% size:62.5%
>> Pati: Oh, he said that
there's sign of the water,
16:45.966 --> 16:48.166 align:start position:27.5% line:10% size:40%
he thinks we may
have found the water.
16:51.200 --> 16:53.366 align:start position:25% line:79.33% size:50%
>> Pati: Ah, he says
it's a done deal.
16:58.600 --> 17:00.733 align:start position:27.5% line:79.33% size:40%
>> Pati: It says
"Pura Vida", see?
17:03.733 --> 17:05.333 align:start position:30% line:84.67% size:40%
Barely made it -
17:05.400 --> 17:09.000 align:start position:27.5% line:79.33% size:42.5%
Oh, they saved me
four sips!
17:12.866 --> 17:14.500 align:start position:35% line:10% size:30%
>> Pati: No!
17:20.466 --> 17:21.800 align:start position:40% line:79.33% size:20%
>> Pati:
I have some.
17:24.433 --> 17:25.466 align:start position:37.5% line:84.67% size:25%
Mmm. Mhmm!
17:33.333 --> 17:36.466 align:start position:20% line:79.33% size:62.5%
I mean honestly it tastes
like a really cool horchata.
17:40.033 --> 17:40.900 align:start position:37.5% line:10% size:20%
>> Pati:
Sweetened condensed milk.
17:44.433 --> 17:45.166 align:start position:37.5% line:10% size:20%
>> Pati:
(gasps)
17:48.333 --> 17:50.766 align:start position:15% line:79.33% size:70%
>> Pati: We thought that the
pura vida had barley water,
17:50.833 --> 17:53.333 align:start position:22.5% line:79.33% size:57.5%
but now he's telling me
there's no barley water in here,
17:53.400 --> 17:55.733 align:start position:15% line:79.33% size:70%
but it's still called barley
water because it has
17:55.800 --> 17:58.600 align:start position:17.5% line:79.33% size:65%
the color of barley water,
so it's complicated,
17:58.666 --> 17:59.533 align:start position:17.5% line:84.67% size:65%
but it's really delicious.
18:04.500 --> 18:07.566 align:start position:10% line:10% size:77.5%
>> Pati: I'm gonna show you how
to make horchata from scratch,
18:07.633 --> 18:10.400 align:start position:35% line:10% size:32.5%
and it is not
complicated at all.
18:10.466 --> 18:12.733 align:start position:32.5% line:79.33% size:37.5%
All you need is
a few ingredients,
18:12.800 --> 18:14.933 align:start position:27.5% line:84.67% size:42.5%
and soaking time.
18:15.000 --> 18:16.633 align:start position:22.5% line:84.67% size:52.5%
2 cups of white rice.
18:16.700 --> 18:20.966 align:start position:17.5% line:79.33% size:65%
In Mexico we typically use
long or extra long white rice.
18:21.033 --> 18:25.233 align:start position:27.5% line:79.33% size:45%
And then one stick
of true cinnamon,
18:25.300 --> 18:29.766 align:start position:12.5% line:79.33% size:70%
it's also known as "canela",
it's very thin and it breaks,
18:29.833 --> 18:33.866 align:start position:27.5% line:79.33% size:45%
and it's fragrant,
warm, and smooth,
18:33.933 --> 18:36.500 align:start position:12.5% line:79.33% size:75%
and when you soak it in water,
you can really puree it in
18:36.566 --> 18:39.833 align:start position:25% line:79.33% size:52.5%
your blender, so here
I have 2 cups of white rice,
18:39.900 --> 18:44.066 align:start position:22.5% line:79.33% size:50%
and 1 cinnamon stick
that I broke into pieces.
18:44.133 --> 18:48.033 align:start position:12.5% line:79.33% size:70%
3 cups of hot boiling water,
and I left it here overnight,
18:48.100 --> 18:50.833 align:start position:27.5% line:79.33% size:45%
now you can let it
soak just for 2 hours,
18:50.900 --> 18:53.033 align:start position:30% line:79.33% size:40%
but the more you
leave it the better.
18:53.100 --> 18:56.566 align:start position:37.5% line:79.33% size:20%
I'll add
4 cups of whole milk.
18:56.633 --> 18:59.266 align:start position:30% line:84.67% size:37.5%
1 cup of sugar.
18:59.333 --> 19:02.500 align:start position:30% line:79.33% size:40%
Puree this until
completely smooth.
19:02.566 --> 19:03.366 align:start position:30% line:84.67% size:37.5%
(blender whirs)
19:12.200 --> 19:15.500 align:start position:15% line:79.33% size:67.5%
Pati: It smells like a kids
party in Mexico City,
19:15.566 --> 19:17.466 align:start position:15% line:84.67% size:67.5%
that's what it smells like.
19:19.700 --> 19:22.200 align:start position:30% line:84.67% size:40%
So we'll strain.
19:34.833 --> 19:39.800 align:start position:22.5% line:79.33% size:52.5%
Mmm. It is so gritty,
sandy and grainy,
19:40.066 --> 19:41.900 align:start position:35% line:79.33% size:25%
but that's
how it should be.
19:41.966 --> 19:45.566 align:start position:25% line:79.33% size:50%
That texture is what
makes a true horchata.
19:45.633 --> 19:49.233 align:start position:12.5% line:79.33% size:72.5%
You can do a lot of different
things with this horchata base.
19:49.300 --> 19:53.033 align:start position:27.5% line:79.33% size:47.5%
What I'll make with
this is Cafe Horchata.
19:53.100 --> 19:58.066 align:start position:22.5% line:79.33% size:52.5%
So I'll pour some hot
espresso right in here.
20:04.700 --> 20:08.933 align:start position:25% line:79.33% size:50%
Pati: So refreshing!
So delicious!
20:09.000 --> 20:11.466 align:start position:35% line:79.33% size:32.5%
This is gonna
definitely keep me up.
20:17.633 --> 20:20.066 align:start position:25% line:79.33% size:50%
Pati: So I wanted to
make two fabulous things
20:20.133 --> 20:22.266 align:start position:32.5% line:79.33% size:32.5%
with lobster,
one were the chilaquiles,
20:22.333 --> 20:25.633 align:start position:27.5% line:10% size:45%
and the other one,
the classic Lobster Rolls,
20:25.700 --> 20:27.933 align:start position:35% line:10% size:32.5%
but of course
with a Mexican spin.
20:28.000 --> 20:31.833 align:start position:25% line:79.33% size:45%
I have hot boiling
water with a lot of salt,
20:31.900 --> 20:36.900 align:start position:20% line:79.33% size:55%
and I'll just dump the
lobsters in there head first.
20:37.033 --> 20:42.000 align:start position:27.5% line:79.33% size:42.5%
Cover with a lid,
keep it at a medium simmer,
20:42.266 --> 20:45.600 align:start position:22.5% line:79.33% size:55%
and then we'll cook it
for 10 - 12 minutes.
20:45.666 --> 20:49.033 align:start position:12.5% line:79.33% size:75%
So many people are intimidated
by making mayo because
20:49.100 --> 20:51.300 align:start position:25% line:79.33% size:50%
they're afraid it'll
be complicated,
20:51.366 --> 20:53.966 align:start position:27.5% line:79.33% size:47.5%
they think the mayo
is gonna break,
20:54.033 --> 20:57.000 align:start position:17.5% line:79.33% size:65%
or they're worried because
you're using raw eggs,
20:57.066 --> 20:59.400 align:start position:15% line:84.67% size:67.5%
but nothing to worry about,
20:59.466 --> 21:02.133 align:start position:17.5% line:79.33% size:62.5%
I'll show you how to make
fresh mayo that will last
21:02.200 --> 21:04.333 align:start position:30% line:79.33% size:35%
a couple weeks
in your refrigerator.
21:04.400 --> 21:08.300 align:start position:20% line:79.33% size:57.5%
So you have 2 egg yolks
and 1 egg,
21:08.366 --> 21:11.400 align:start position:30% line:79.33% size:42.5%
3 tbsp of freshly
squeezed lime juice,
21:11.466 --> 21:14.566 align:start position:30% line:84.67% size:40%
1 tbsp of dijon,
21:14.633 --> 21:17.066 align:start position:32.5% line:84.67% size:32.5%
1/4 tsp salt,
21:17.133 --> 21:20.733 align:start position:15% line:84.67% size:67.5%
some freshly ground pepper.
21:20.800 --> 21:25.766 align:start position:12.5% line:79.33% size:72.5%
Use the lowest possible speed
because mayo likes it
21:27.033 --> 21:31.100 align:start position:27.5% line:79.33% size:42.5%
low and steady so
it doesn't break.
21:31.166 --> 21:36.133 align:start position:30% line:79.33% size:40%
I'll slowly pour
1 and 1/2 cups of vegetable oil.
21:37.766 --> 21:42.566 align:start position:20% line:79.33% size:55%
So the mayo will start
thickening and emulsifying,
21:42.633 --> 21:45.566 align:start position:25% line:79.33% size:47.5%
you can see how the
color starts to change,
21:45.633 --> 21:48.633 align:start position:25% line:79.33% size:47.5%
and then I'm adding
a 1/2 cup of olive oil.
21:48.700 --> 21:51.566 align:start position:20% line:79.33% size:57.5%
I do more vegetable oil
cause I don't like a mayo
21:51.633 --> 21:54.733 align:start position:35% line:79.33% size:32.5%
with a strong
olive oil taste.
21:59.200 --> 22:03.166 align:start position:35% line:79.33% size:30%
I mean, just
look at the beauty!
22:03.233 --> 22:08.200 align:start position:27.5% line:79.33% size:40%
It's beautifully
emulsified and thickened.
22:08.633 --> 22:13.266 align:start position:30% line:79.33% size:40%
Adding 2 tbsp of
chipotle in adobo sauce.
22:13.333 --> 22:16.233 align:start position:17.5% line:79.33% size:65%
Why go through the trouble
of making your own mayo?
22:16.300 --> 22:18.600 align:start position:32.5% line:79.33% size:37.5%
Because you can
customize to your taste!
22:18.666 --> 22:22.233 align:start position:17.5% line:79.33% size:62.5%
I add more dijon mustard,
I want it with more flavor,
22:22.300 --> 22:25.133 align:start position:20% line:79.33% size:60%
I want it with lime, and
I want it with chipotle.
22:25.200 --> 22:27.033 align:start position:37.5% line:79.33% size:27.5%
The lobster
should be ready,
22:27.100 --> 22:30.200 align:start position:27.5% line:79.33% size:47.5%
you can tell by the
color of the shell.
22:33.500 --> 22:38.433 align:start position:20% line:79.33% size:57.5%
And we'll let them cool
just until I can handle them.
22:38.500 --> 22:41.166 align:start position:30% line:79.33% size:35%
I'm gonna make
a quick cocktail sauce.
22:41.233 --> 22:45.966 align:start position:20% line:79.33% size:60%
I have 1 cup of ketchup,
2 tsp of creamy horseradish,
22:46.033 --> 22:48.500 align:start position:30% line:84.67% size:40%
1 Serrano chile.
22:48.566 --> 22:49.866 align:start position:22.5% line:84.67% size:52.5%
You may be wondering,
22:49.933 --> 22:54.700 align:start position:15% line:79.33% size:67.5%
why is Pati making cocktail
sauce for lobster rolls?
22:54.766 --> 22:59.466 align:start position:22.5% line:79.33% size:57.5%
Because in the place we
go to get lobster rolls,
22:59.533 --> 23:03.400 align:start position:17.5% line:79.33% size:65%
my boys started adding it,
and we kind of really like it,
23:03.466 --> 23:06.366 align:start position:27.5% line:79.33% size:45%
so I "Mexicanized"
this cocktail sauce,
23:06.433 --> 23:09.533 align:start position:22.5% line:79.33% size:52.5%
you may wanna try it,
who knows?
23:09.600 --> 23:12.933 align:start position:30% line:79.33% size:40%
And the lobsters
have cooled.
23:13.000 --> 23:16.733 align:start position:15% line:79.33% size:67.5%
The easiest way to take out
the meat is separate
23:16.800 --> 23:20.833 align:start position:20% line:79.33% size:57.5%
the body from the head,
go in with the shears
23:20.900 --> 23:23.166 align:start position:25% line:84.67% size:50%
right in the middle.
23:23.233 --> 23:26.600 align:start position:32.5% line:84.67% size:35%
Use your fork.
23:26.666 --> 23:30.300 align:start position:25% line:79.33% size:50%
And then you want to
have fun with the claws.
23:36.966 --> 23:40.600 align:start position:30% line:79.33% size:37.5%
Chopped celery,
red onion,
23:40.666 --> 23:43.366 align:start position:27.5% line:84.67% size:45%
pickled jalapeños,
23:43.433 --> 23:47.166 align:start position:20% line:79.33% size:57.5%
and then we'll add some
of the chipotle mayo.
23:47.233 --> 23:50.700 align:start position:20% line:84.67% size:57.5%
Ah! How pretty is this?
23:56.400 --> 24:01.366 align:start position:32.5% line:79.33% size:37.5%
One for me, one
for Alan, one for Sammy.
24:02.266 --> 24:07.233 align:start position:17.5% line:79.33% size:65%
Adding potato chips to the
bottom of these lobster rolls.
24:08.966 --> 24:11.900 align:start position:45% line:84.67% size:10%
Yum!
24:17.300 --> 24:19.833 align:start position:30% line:79.33% size:37.5%
>> Alan: Hi ma.
>> Pati: Hey!
24:19.900 --> 24:21.633 align:start position:37.5% line:79.33% size:22.5%
>> Sammy:
Hi mom.
24:21.700 --> 24:24.566 align:start position:15% line:79.33% size:67.5%
>> Pati: Okay, so how crazy
is it for you guys to
24:24.633 --> 24:27.066 align:start position:25% line:79.33% size:50%
have potato chips in
the lobster roll?
24:27.133 --> 24:29.800 align:start position:10% line:79.33% size:77.5%
>> Sammy: Whenever we bike when
we visit our cousins in Mexico,
24:29.866 --> 24:31.600 align:start position:30% line:79.33% size:40%
they always make
sandwiches for us.
24:31.666 --> 24:34.900 align:start position:10% line:79.33% size:77.5%
and we always just put a ton of
potato chips in the sandwich,
24:34.966 --> 24:36.366 align:start position:32.5% line:84.67% size:32.5%
it's so good.
24:36.433 --> 24:39.766 align:start position:17.5% line:79.33% size:62.5%
>> Pati: So I didn't know
that cocktail sauce is
24:39.833 --> 24:42.000 align:start position:37.5% line:79.33% size:27.5%
not a thing
for lobster rolls.
24:42.066 --> 24:43.700 align:start position:20% line:79.33% size:57.5%
>> Sammy: We always eat
it with cocktail sauce.
24:43.766 --> 24:44.433 align:start position:32.5% line:84.67% size:35%
>> Alan: Yeah.
24:44.500 --> 24:45.933 align:start position:27.5% line:84.67% size:47.5%
>> Pati: We - see?!
24:46.933 --> 24:49.366 align:start position:40% line:79.33% size:22.5%
Let's see
what you guys think.
24:55.533 --> 24:56.766 align:start position:40% line:79.33% size:22.5%
>> Sammy:
That is so good!
24:56.833 --> 24:58.333 align:start position:37.5% line:79.33% size:20%
>> Alan:
It's really good.
24:58.400 --> 25:00.866 align:start position:30% line:79.33% size:42.5%
There are so many
different crunches,
25:00.933 --> 25:02.300 align:start position:27.5% line:79.33% size:47.5%
you have the crunch
of the bread,
25:02.366 --> 25:03.533 align:start position:37.5% line:79.33% size:22.5%
crunch of
the potato chips.
25:03.600 --> 25:04.766 align:start position:20% line:79.33% size:60%
>> Sammy: I wanna try it
with the -
25:04.833 --> 25:06.900 align:start position:25% line:79.33% size:50%
The mayo is so good!
So creamy.
25:10.466 --> 25:12.466 align:start position:22.5% line:79.33% size:57.5%
Sammy: I like it better
with the cocktail sauce.
25:12.533 --> 25:15.066 align:start position:17.5% line:79.33% size:62.5%
>> Alan: I like it better
with the sauce too.
25:15.133 --> 25:17.600 align:start position:12.5% line:79.33% size:72.5%
>> Pati: Please forgive these
Mexicans that love their
25:17.666 --> 25:19.733 align:start position:27.5% line:79.33% size:42.5%
lobster roll with
cocktail sauce.
25:19.800 --> 25:21.000 align:start position:32.5% line:10% size:35%
You know what?
25:21.066 --> 25:25.033 align:start position:10% line:10% size:80%
Maybe we like the cocktail sauce
because we salsita everything,
25:25.100 --> 25:27.433 align:start position:25% line:10% size:45%
so even though the
lobster roll is delicious
25:27.500 --> 25:29.000 align:start position:37.5% line:10% size:27.5%
on its own,
and it has the mayo,
25:29.066 --> 25:32.866 align:start position:20% line:10% size:60%
like, we have a need for
"salsa-ing"
25:32.933 --> 25:34.700 align:start position:15% line:10% size:67.5%
>> Alan: I finished that so
quick, I need another one.
25:34.766 --> 25:35.700 align:start position:27.5% line:10% size:45%
>> Pati: Who wants
a second round?
25:35.766 --> 25:36.633 align:start position:40% line:10% size:22.5%
>> Sammy:
I'll take a second.
25:36.700 --> 25:37.900 align:start position:32.5% line:10% size:35%
>> Alan: Yeah!
25:46.833 --> 25:48.966 align:start position:10% line:10% size:75%
>> Pati Narrates: For recipes
and information from this
25:49.033 --> 25:52.666 align:start position:25% line:10% size:45%
episode and more,
visit PatiJinich.com,
25:52.733 --> 25:54.100 align:start position:32.5% line:10% size:32.5%
and connect!
25:54.166 --> 25:56.900 align:start position:10% line:10% size:75%
Find me on Facebook, Twitter,
Instagram and Pinterest
25:56.966 --> 25:58.633 align:start position:32.5% line:10% size:32.5%
@PatiJinich.
25:58.700 --> 26:02.033 align:start position:12.5% line:10% size:72.5%
>> Announcer: Pati's Mexican
Table is made possible by:
26:02.100 --> 26:03.533 align:start position:47.5% line:84.67% size:5%
♪
26:09.666 --> 26:11.466 align:start position:30% line:84.67% size:37.5%
>> La Costena.
26:12.266 --> 26:14.166 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
26:14.233 --> 26:15.366 align:start position:25% line:84.67% size:50%
and family recipes.
26:15.433 --> 26:16.766 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
26:17.066 --> 26:19.433 align:start position:47.5% line:84.67% size:5%
♪
26:19.500 --> 26:21.633 align:start position:17.5% line:84.67% size:60%
♪ Avocados from Mexico
26:21.700 --> 26:23.266 align:start position:30% line:84.67% size:35%
>> BanCoppel.
26:23.333 --> 26:26.300 align:start position:30% line:79.33% size:40%
Your recipe for
sending money to Mexico.
26:26.366 --> 26:29.233 align:start position:32.5% line:10% size:32.5%
>> Chilorio.
La Chata.
26:33.000 --> 26:35.566 align:start position:10% line:79.33% size:77.5%
>> Announcer: Proud to support
Pati's Mexican Table
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on public television.