1
00:00:01,266 --> 00:00:02,600
Pati, voice-over: 
When a young widow

2
00:00:02,733 --> 00:00:05,466
made an offer on this shack 
in Allende, Nuevo León,

3
00:00:05,600 --> 00:00:07,966
to open a business 
and support her kids,

4
00:00:08,100 --> 00:00:10,933
she was refused 
because she's a woman.

5
00:00:13,933 --> 00:00:15,966
But she was persistent.

6
00:00:16,100 --> 00:00:19,800
And 40 years later, Dolores 
and her sister Chiva

7
00:00:19,933 --> 00:00:23,233
have one of the most popular 
lunch spots in Nuevo León--

8
00:00:23,366 --> 00:00:24,700
Las Comadres.

9
00:00:24,833 --> 00:00:26,733
And they only serve 
one dish--

10
00:00:26,866 --> 00:00:28,266
Carne con chile.

11
00:00:28,400 --> 00:00:29,666
Pati: 
That's why they don't 
offer anything else,

12
00:00:29,800 --> 00:00:31,766
'cause you don't need 
anything else!

13
00:00:31,900 --> 00:00:33,600
Pati, voice-over: And just 10 
minutes away,

14
00:00:33,733 --> 00:00:35,566
in downtown Allende,

15
00:00:35,700 --> 00:00:39,200
is another restaurant that's 
been perfecting their dishes

16
00:00:39,333 --> 00:00:41,333
for almost 50 years--

17
00:00:41,466 --> 00:00:42,833
Capri.

18
00:00:42,966 --> 00:00:46,166
Capri's known for their 
mouthwatering empalmes,

19
00:00:46,300 --> 00:00:48,666
one of Nuevo León's classic 
traditional meals

20
00:00:48,800 --> 00:00:51,866
that's like a stacked taco tower 
filled with a stew.

21
00:00:55,433 --> 00:00:56,866
Ah!

22
00:00:58,133 --> 00:01:01,433
Their most popular empalme 
is made with liver,

23
00:01:01,566 --> 00:01:02,966
my favorite.

24
00:01:03,100 --> 00:01:05,266
I know liver has 
some haters out there,

25
00:01:05,400 --> 00:01:08,300
but in my kitchen, I'm 
teaching you how to make them

26
00:01:08,433 --> 00:01:10,700
with chipotle caramelized onions

27
00:01:10,833 --> 00:01:12,866
that you would be crazy 
not to try

28
00:01:13,000 --> 00:01:15,966
and pairing them 
with a silky, citrusy

29
00:01:16,100 --> 00:01:18,333
avocado and panela cheese salad

30
00:01:18,466 --> 00:01:23,033
and a roasted tomato rice 
with cumin and oregano.

31
00:01:23,166 --> 00:01:24,066
Mm-hmm!

32
00:01:24,200 --> 00:01:25,333
Mm hmm hmm?

33
00:01:31,666 --> 00:01:32,833
Doesn't stop!

34
00:01:32,966 --> 00:01:35,166
Mmm! 
Ha ha ha ha!

35
00:01:39,333 --> 00:01:40,466
Mmm!

36
00:01:40,600 --> 00:01:42,766
Man: I am going to 
give you a secret.

37
00:01:42,900 --> 00:01:45,466
Yes. I love secrets.

38
00:01:45,600 --> 00:01:47,366
Mmm...mmm.

39
00:01:49,500 --> 00:01:52,200
It's like nothing 
I've tasted before.

40
00:01:56,600 --> 00:01:59,233
Announcer: "Pati's Mexican 
Table" is brought to you by...

41
00:02:06,066 --> 00:02:09,333
Man: La Costeña--¡por sabor!

42
00:02:09,466 --> 00:02:12,100
Woman: Traditional recipes, 
authentic flavors,

43
00:02:12,233 --> 00:02:13,333
and ingredients.

44
00:02:13,500 --> 00:02:15,933
A taste of Mexico 
in 90 seconds.

45
00:02:16,066 --> 00:02:18,533
SOMOS--food from the heart 
of Mexico.

46
00:02:21,733 --> 00:02:23,466
Men: ♪ Avocados from Mexico

47
00:02:23,966 --> 00:02:26,233
Over 40 years, 
 bringing authentic

48
00:02:26,300 --> 00:02:27,200
Latin American flavors 
 to your table.

49
00:02:27,266 --> 00:02:28,466
Tropical Cheese.

50
00:02:28,700 --> 00:02:31,333
Woman: Stand together-- 
helping every person rise.

51
00:02:31,466 --> 00:02:33,433
More information 
at standtogether.org.

52
00:02:33,566 --> 00:02:36,666
Woman: Here, the typical 
arroz con pollo...or not!

53
00:02:36,800 --> 00:02:38,033
Unfollow la Receta.

54
00:02:38,166 --> 00:02:39,466
Mahatma rice.

55
00:02:39,600 --> 00:02:41,033
Woman: King Arthur 
Baking Company.

56
00:02:41,166 --> 00:02:42,866
Find out more about 
our Masa Harina

57
00:02:43,000 --> 00:02:44,566
at kingarthurbaking.com.

58
00:02:44,700 --> 00:02:48,033
[Nationwide theme 
playing on guitar]

59
00:02:49,733 --> 00:02:52,066
Man: Cozilumbre--cookware, 
bakeware, and kitchenware

60
00:02:52,200 --> 00:02:54,666
for cooking of tradiciones 
in your cocinas.

61
00:02:57,366 --> 00:02:59,366
Man: Gobierno de Monterrey.

62
00:03:01,333 --> 00:03:03,300
Pati, voice-over: If you drive 
through the town of Allende

63
00:03:03,433 --> 00:03:05,866
in Nuevo León, 
you'll see a tiny structure

64
00:03:06,000 --> 00:03:09,633
sitting peacefully at the edge 
of the iconic Rio Ramos.

65
00:03:09,766 --> 00:03:12,733
It would be easy to pass by 
on your way to the mountains

66
00:03:12,866 --> 00:03:15,266
if it weren't for 
an abundance of people

67
00:03:15,400 --> 00:03:19,066
waiting patiently outside 
at makeshift tables.

68
00:03:19,200 --> 00:03:21,700
This is home to the Comadres-- 
[Parrot squawks]

69
00:03:21,833 --> 00:03:24,333
two women with 
the smallest restaurant

70
00:03:24,466 --> 00:03:26,400
and the biggest attitude.

71
00:03:32,533 --> 00:03:35,233
Here, the customers know 
you don't complain,

72
00:03:35,366 --> 00:03:36,600
you don't ask for salt.

73
00:03:41,500 --> 00:03:44,266
Even their tiny sous chef 
is trouble.

74
00:03:44,400 --> 00:03:46,066
Ah ha ha ha!

75
00:03:48,433 --> 00:03:51,700
And don't expect a lot of 
options on the menu, either.

76
00:03:51,833 --> 00:03:54,500
There's only one, but 
they've been perfecting it

77
00:03:54,633 --> 00:03:56,300
since the eighties.

78
00:03:58,666 --> 00:04:02,366
Nothing has come easy for 
these two industrious sisters,

79
00:04:02,500 --> 00:04:04,700
who have built 
a successful business

80
00:04:04,833 --> 00:04:08,800
despite extreme poverty, 
sexism, and tragedy.

81
00:04:08,933 --> 00:04:12,333
It started 40 years ago 
when Dolores found herself

82
00:04:12,466 --> 00:04:14,033
in a desperate situation.

83
00:04:29,400 --> 00:04:30,766
Oh, si.

84
00:04:35,000 --> 00:04:36,933
Pati, voice-over: When the 
little shack by the river

85
00:04:37,066 --> 00:04:41,000
went up for sale, she saw an 
opportunity and made an offer.

86
00:04:45,433 --> 00:04:47,000
The men finally agreed.

87
00:04:47,133 --> 00:04:51,700
But with only 15 days to pay, 
she found a way.

88
00:04:51,833 --> 00:04:54,400
And soon after, 
Chiva joined her.

89
00:04:54,533 --> 00:04:57,433
They began to forge their 
path to independence

90
00:04:57,566 --> 00:05:00,500
with nothing but 
a dilapidated stove,

91
00:05:00,633 --> 00:05:03,633
their will to survive, 
and some chile con carne.

92
00:05:03,766 --> 00:05:05,933
They stuck to 
simple ingredients...

93
00:05:08,433 --> 00:05:10,300
like the perfectly salted meat,

94
00:05:10,433 --> 00:05:14,666
and, of course, the fire-roasted 
tomatoes complete this, too,

95
00:05:14,800 --> 00:05:17,700
along with Nuevo León's 
prized ingredient.

96
00:05:17,833 --> 00:05:19,133
Chile pequin.

97
00:05:24,000 --> 00:05:26,166
Mmm...mm-hmm!

98
00:05:26,300 --> 00:05:27,333
Mm-hmm!

99
00:05:27,466 --> 00:05:29,500
Mmm!

100
00:05:29,633 --> 00:05:32,100
Mmm! Mmm!

101
00:05:35,866 --> 00:05:36,900
[Squawking]

102
00:05:37,033 --> 00:05:38,466
Next come the side dishes.

103
00:05:38,600 --> 00:05:40,366
Pati: Look at the cheese!

104
00:05:42,500 --> 00:05:44,866
Mmm! Mmm!

105
00:05:45,000 --> 00:05:46,466
Ahh!

106
00:05:52,866 --> 00:05:55,300
Pati, voice-over: And the meal 
wouldn't be complete

107
00:05:55,433 --> 00:05:57,766
without the puffiest 
handmade tortillas

108
00:05:57,900 --> 00:05:59,766
to wrap it all together.

109
00:06:11,933 --> 00:06:13,333
Mm-hmm. Mmm! 
It's good?

110
00:06:13,466 --> 00:06:16,133
Mm-hmm! Mmm!

111
00:06:16,266 --> 00:06:19,433
I mean...that's why they 
don't offer anything else

112
00:06:19,566 --> 00:06:21,933
'cause you don't 
need anything else!

113
00:06:22,066 --> 00:06:25,466
This is so crazy 
delicious.

114
00:06:27,266 --> 00:06:29,666
Pati, voice-over: This food 
epitomizes the magic

115
00:06:29,800 --> 00:06:32,833
that can happen when two women 
come together

116
00:06:32,966 --> 00:06:37,500
to establish their independence 
and build true community.

117
00:06:41,866 --> 00:06:43,000
♪

118
00:06:43,133 --> 00:06:45,000
[Women speaking 
native language]

119
00:06:45,133 --> 00:06:47,866
They're saying, "OK, leave, 
please leave, please leave,"

120
00:06:48,000 --> 00:06:49,433
and they're bringing me candy.

121
00:06:49,566 --> 00:06:50,933
I think they like my company.

122
00:06:53,800 --> 00:06:55,866
Pati, voice-over: 
But since we can't stay forever,

123
00:06:56,000 --> 00:06:58,666
I'm gonna help you bring 
a taste of Las Comadres

124
00:06:58,800 --> 00:07:01,166
into your kitchen 
and show you how to make

125
00:07:01,300 --> 00:07:04,566
a roasted tomato rice 
with cumin and oregano.

126
00:07:05,900 --> 00:07:07,866
Pati: One of the things 
I love the most

127
00:07:08,000 --> 00:07:12,933
about Las Comadres is how simple 
their ingredients were,

128
00:07:13,066 --> 00:07:16,966
how easy it was to put together 
the meal they made,

129
00:07:17,100 --> 00:07:19,900
but it was how 
they used the ingredients

130
00:07:20,033 --> 00:07:22,000
what made the magic happen.

131
00:07:22,133 --> 00:07:23,400
One of the things they used,

132
00:07:23,533 --> 00:07:25,866
which is so common 
in Mexican cooking,

133
00:07:26,000 --> 00:07:31,300
is the act of charring or 
roasting the fresh ingredients.

134
00:07:31,433 --> 00:07:34,833
Here, we're roasting 
the cherry tomatoes.

135
00:07:34,966 --> 00:07:37,333
with some of the seasonings 
of Nuevo León

136
00:07:37,466 --> 00:07:40,400
and then we're mixing that 
with the rice as it cooks.

137
00:07:40,533 --> 00:07:44,400
I have 1 1/2 pounds 
of cherry tomatoes.

138
00:07:44,533 --> 00:07:46,166
You have to make sure 
that the tomatoes

139
00:07:46,300 --> 00:07:48,566
are really nice and ripe.

140
00:07:48,700 --> 00:07:51,100
And then I'm adding 
6 garlic cloves,

141
00:07:51,233 --> 00:07:54,533
a teaspoon and a half 
of salt,

142
00:07:54,666 --> 00:07:56,966
a full tablespoon of oregano--

143
00:07:57,100 --> 00:07:59,500
and I got the oregano 
from Nuevo León--

144
00:07:59,633 --> 00:08:02,600
1/2 teaspoon of cumin seeds,

145
00:08:02,733 --> 00:08:05,566
about 1/2 cup of olive oil,

146
00:08:05,700 --> 00:08:09,100
1 teaspoon of pequin chilis.

147
00:08:09,233 --> 00:08:11,000
You get them like these dried.

148
00:08:11,133 --> 00:08:13,200
You can get it 
in the U.S. now, too.

149
00:08:13,333 --> 00:08:16,966
And then you can grind it 
or you can chop them.

150
00:08:17,100 --> 00:08:20,333
And I like to coarsely chop

151
00:08:20,500 --> 00:08:23,500
because then you get 
all of the seeds,

152
00:08:23,633 --> 00:08:29,266
but you also get the pieces 
of the pequin chili

153
00:08:29,400 --> 00:08:34,233
rather than just the... 
the dust or the powder.

154
00:08:34,366 --> 00:08:36,366
So, we're adding 
all of these,

155
00:08:36,500 --> 00:08:40,000
and this is a lot 
of flavoring here.

156
00:08:40,133 --> 00:08:43,333
So, you know, it's interesting, 
because Las Comadres,

157
00:08:43,466 --> 00:08:47,200
they char or roast 
their tomatoes

158
00:08:47,333 --> 00:08:52,433
directly on the fire, which is 
traditionally Mexican cooking.

159
00:08:52,566 --> 00:08:58,366
And they took out 
the charred skin and--

160
00:08:58,500 --> 00:08:59,833
as they were saying,

161
00:08:59,966 --> 00:09:02,266
because they wanted 
a more refined sauce,

162
00:09:02,400 --> 00:09:04,666
but I love the charred skin.

163
00:09:04,800 --> 00:09:07,600
I love the rustic feel 
and flavor.

164
00:09:07,733 --> 00:09:11,000
And so I'm definitely 
gonna leave that skin

165
00:09:11,133 --> 00:09:12,866
on my roasted tomatoes.

166
00:09:13,000 --> 00:09:16,333
And these are gonna 
go in the oven at 450

167
00:09:16,466 --> 00:09:18,900
for about 20 to 25 minutes.

168
00:09:19,033 --> 00:09:21,833
And meanwhile, I'm gonna 
start my rice.

169
00:09:21,966 --> 00:09:26,166
I'm going to turn on my heat 
over medium,

170
00:09:26,300 --> 00:09:31,533
and I'm gonna add about 
3 tablespoons of safflower oil.

171
00:09:31,666 --> 00:09:35,466
Add 2 cups of rice. 
I'm using jasmine rice,

172
00:09:35,600 --> 00:09:37,766
and I wanted to use 
jasmin rice

173
00:09:37,900 --> 00:09:42,433
because it is very 
perfumed and fragrant.

174
00:09:42,566 --> 00:09:46,666
The rice is going from like 
that beige-y white

175
00:09:46,800 --> 00:09:49,166
to a deep, deep white.

176
00:09:49,300 --> 00:09:53,900
And the sound and the feel 
as the rice toasts

177
00:09:54,033 --> 00:09:55,900
and cooks a little bit more 
will get heavier.

178
00:09:56,033 --> 00:09:57,533
So, listen to the sound.

179
00:09:57,666 --> 00:09:59,600
[Rice scratching pan bottom]

180
00:10:02,366 --> 00:10:07,266
Before it browns, I want to add 
a little bit of an onion,

181
00:10:07,400 --> 00:10:11,566
and I'm gonna make some room 
right in the middle,

182
00:10:11,700 --> 00:10:15,366
and then I'm gonna mix it 
with the rice.

183
00:10:15,500 --> 00:10:18,666
I'm adding 3 cups 
of chicken broth.

184
00:10:18,800 --> 00:10:20,766
I'm gonna put it 
right in here...

185
00:10:20,900 --> 00:10:23,400
[Sizzling]

186
00:10:23,533 --> 00:10:26,966
but I'm going to add 
some orange juice.

187
00:10:27,100 --> 00:10:30,700
And you may think, "What is 
orange juice doing in rice?"

188
00:10:30,833 --> 00:10:33,266
Well, it's making it 
so beautiful

189
00:10:33,400 --> 00:10:36,300
'cause it's going to 
add some citrus notes

190
00:10:36,433 --> 00:10:39,766
and it combines with tomatoes 
so deliciously.

191
00:10:39,900 --> 00:10:42,133
Nuevo León makes produces.

192
00:10:42,266 --> 00:10:43,933
So many oranges.

193
00:10:44,066 --> 00:10:47,233
In fact, it's known as 
the orange belt.

194
00:10:47,366 --> 00:10:51,300
I just squeezed 
the juice of 2 oranges,

195
00:10:51,433 --> 00:10:53,533
which would make 
about 1/2 cup.

196
00:10:53,666 --> 00:10:56,933
I'm adding a teaspoon of salt,

197
00:10:57,066 --> 00:11:00,866
and then I'm gonna give it 
a gentle stir.

198
00:11:01,000 --> 00:11:04,600
And then I'm gonna check 
for my roasted tomatoes,

199
00:11:04,733 --> 00:11:06,100
which should be ready.

200
00:11:06,233 --> 00:11:11,266
So, it smells in here 
like popcorn,

201
00:11:11,400 --> 00:11:13,533
like orange juice,

202
00:11:13,666 --> 00:11:15,933
like charred, roasted tomatoes,

203
00:11:16,066 --> 00:11:20,066
and I'm going to go ahead 
and add all of these

204
00:11:20,200 --> 00:11:21,500
right in here.

205
00:11:21,633 --> 00:11:23,200
I mean, I already 
want to eat it,

206
00:11:23,333 --> 00:11:25,266
and it's not even fully cooked!

207
00:11:25,400 --> 00:11:28,833
So, I'm gonna give it 
the gentlest of stirs

208
00:11:28,966 --> 00:11:32,666
so that the tomatoes 
and all of the juices

209
00:11:32,800 --> 00:11:36,733
and all of those flavors go deep 
into the bottom of the pot.

210
00:11:36,866 --> 00:11:40,133
It's gonna have these beautiful 
roasted tomato layers.

211
00:11:40,266 --> 00:11:43,433
So, now that this is 
at a rolling boil,

212
00:11:43,566 --> 00:11:45,800
which is where I wanted it,

213
00:11:45,933 --> 00:11:50,533
I'm going to cover it, 
I'm gonna reduce the heat

214
00:11:50,666 --> 00:11:52,966
to the lowest possible heat.

215
00:11:53,100 --> 00:11:55,766
And this is gonna cook 
for about 15 minutes.

216
00:11:55,900 --> 00:11:58,733
I'm gonna get started 
with my chicken livers

217
00:11:58,866 --> 00:12:01,566
with chipotle 
caramelized onions,

218
00:12:01,700 --> 00:12:07,000
so I'm adding 2 tablespoons 
of butter

219
00:12:07,133 --> 00:12:10,966
and 2 tablespoons 
of safflower oil

220
00:12:11,100 --> 00:12:12,866
over medium heat.

221
00:12:13,000 --> 00:12:18,600
I cut 3 large white onions 
into thin slices.

222
00:12:18,733 --> 00:12:20,766
It's gonna reduce 
to about 1/3,

223
00:12:20,900 --> 00:12:23,500
and it's going to become 
really irresistible.

224
00:12:23,633 --> 00:12:26,133
We're not gonna let it 
brown or crunch.

225
00:12:26,266 --> 00:12:29,966
So, it's gonna take about 
35 to 40 minutes.

226
00:12:30,100 --> 00:12:32,366
I'm gonna add some salt,

227
00:12:32,500 --> 00:12:34,200
1/2 teaspoon salt.

228
00:12:34,333 --> 00:12:36,766
So, it doesn't need 
a ton of babysitting,

229
00:12:36,900 --> 00:12:39,900
but you do need to stir 
here and there.

230
00:12:40,033 --> 00:12:43,366
And I think the rice is ready, 
'cause it smells ready.

231
00:12:43,500 --> 00:12:45,200
Come see.

232
00:12:45,333 --> 00:12:48,066
Oh, my God! 
This is so beautiful.

233
00:12:48,200 --> 00:12:51,066
I can't resist these. 
I have to taste a little.

234
00:12:51,200 --> 00:12:54,600
Rice is like a... 
like a plain canvas.

235
00:12:54,733 --> 00:12:56,000
You can do so much with it.

236
00:12:56,133 --> 00:13:00,166
And with this one, 
I just painted a picture

237
00:13:00,300 --> 00:13:02,200
of what Nuevo León 
tasted to me.

238
00:13:02,333 --> 00:13:07,600
And this is charred tomatoes, 
the orange juice,

239
00:13:07,733 --> 00:13:10,266
the cumin, the oregano.

240
00:13:10,400 --> 00:13:14,566
What kind of a crazy person 
puts orange juice into her rice?

241
00:13:14,700 --> 00:13:16,100
Really.

242
00:13:20,200 --> 00:13:22,266
Mmm...

243
00:13:22,400 --> 00:13:24,000
Mm-mmm!

244
00:13:25,966 --> 00:13:31,133
It is so, so, so, 
crazy delicious.

245
00:13:31,266 --> 00:13:32,600
You're gonna be pouring

246
00:13:32,733 --> 00:13:35,000
your morning orange juice 
into your rice

247
00:13:35,133 --> 00:13:36,733
the next time you make one.

248
00:13:36,866 --> 00:13:38,100
Mmm.

249
00:13:40,000 --> 00:13:42,666
Pati, voice-over: Just across 
town from Las Comadres,

250
00:13:42,800 --> 00:13:46,366
there is another stew 
simmering with a story.

251
00:13:46,500 --> 00:13:49,800
Meet Don Samuel, 
the owner of Capri,

252
00:13:49,933 --> 00:13:53,800
known across town for being a 
restaurant of the working class,

253
00:13:53,933 --> 00:13:57,166
He worked his way from 
bicycle food vendor

254
00:13:57,300 --> 00:13:58,666
to restaurant owner.

255
00:13:58,800 --> 00:14:00,800
And 46 years later,

256
00:14:00,933 --> 00:14:03,800
he's still making his best- 
selling stews for the people

257
00:14:03,933 --> 00:14:06,966
using traditional fire cooking.

258
00:14:19,133 --> 00:14:22,700
Since 1975, he's kept 
the same routine,

259
00:14:22,833 --> 00:14:25,700
arriving each morning 
before his employees

260
00:14:25,833 --> 00:14:27,933
to brew his morning 
Café de Olla--

261
00:14:28,066 --> 00:14:30,000
coffee with cinnamon, 
piloncillo,

262
00:14:30,133 --> 00:14:31,666
and a splash of milk.

263
00:14:45,400 --> 00:14:49,333
At 13 years old, he worked as 
an errand boy at a restaurant

264
00:14:49,466 --> 00:14:50,833
here in Allende

265
00:14:50,966 --> 00:14:54,866
but with dreams of owning 
his own restaurant one day.

266
00:14:55,000 --> 00:14:57,566
He and his brother 
taught themselves

267
00:14:57,700 --> 00:14:59,733
how to make chorizo and menudo

268
00:14:59,866 --> 00:15:03,866
and sold it door to door 
until it was sold out.

269
00:15:19,600 --> 00:15:23,433
His stews were becoming famous 
among working-class families

270
00:15:23,566 --> 00:15:27,700
across town, so he 
opened up a restaurant.

271
00:15:27,833 --> 00:15:31,833
By far, the biggest hit 
on the menu was the empalme.

272
00:15:42,133 --> 00:15:44,900
Ahh. Uh-huh.

273
00:15:46,200 --> 00:15:47,633
Ooh eee.

274
00:15:47,766 --> 00:15:49,000
Pati, voice-over: 
Simply put,

275
00:15:49,133 --> 00:15:51,100
empalmes are 
Nuevo León-style tacos--

276
00:15:51,233 --> 00:15:53,700
one bottom tortilla 
stuffed with beans,

277
00:15:53,833 --> 00:15:56,366
the stew of your choice, 
and more tortillas on top

278
00:15:56,500 --> 00:15:58,000
served with salsa, of course.

279
00:16:04,866 --> 00:16:06,333
Uh-huh.

280
00:16:18,233 --> 00:16:19,700
OK...

281
00:16:24,466 --> 00:16:26,000
Ah...

282
00:16:26,133 --> 00:16:28,500
Pati, voice-over: 
These empalmes are to die for,

283
00:16:28,633 --> 00:16:31,666
especially the tortilla 
at the very bottom.

284
00:16:31,800 --> 00:16:33,800
It's bursting with flavor.

285
00:16:47,200 --> 00:16:48,500
Mm-hmm.

286
00:16:57,500 --> 00:16:58,700
Pati, voice-over: 
Like an empalme,

287
00:16:58,833 --> 00:17:01,266
Capri is bound together 
by layers--

288
00:17:01,400 --> 00:17:03,733
family, community, hard work.

289
00:17:20,766 --> 00:17:23,900
Pati, voice-over: 
Liver inspires me, and it 
can inspire you, too.

290
00:17:24,033 --> 00:17:27,500
Now let's make some 
irresistible chicken livers

291
00:17:27,633 --> 00:17:30,133
with chipotle 
caramelized onions.

292
00:17:31,400 --> 00:17:33,400
Pati: Let's talk about 
chicken livers,

293
00:17:33,533 --> 00:17:38,300
because I think it is one of the 
most unappreciated ingredients.

294
00:17:38,433 --> 00:17:41,100
You get them, 
you rinse them,

295
00:17:41,233 --> 00:17:42,533
you drain them.

296
00:17:42,666 --> 00:17:44,566
They look like this.

297
00:17:44,700 --> 00:17:47,966
So I have a pound 
of chicken liver here.

298
00:17:48,100 --> 00:17:51,966
They have a really 
delicious, soft texture

299
00:17:52,100 --> 00:17:53,366
if you cook them right.

300
00:17:53,500 --> 00:17:56,066
I'm going to pour some water 
over them.

301
00:17:56,200 --> 00:18:00,366
You take the lobes and you 
put them in a chopping board.

302
00:18:00,500 --> 00:18:02,600
And then, you want to remove

303
00:18:02,733 --> 00:18:04,866
the connective tissue 
between them.

304
00:18:05,000 --> 00:18:09,300
I like to keep the lobes 
the biggest size they can have

305
00:18:09,433 --> 00:18:12,266
without any of that 
connective tissue.

306
00:18:12,400 --> 00:18:15,600
And one of the most 
delicious empalmes,

307
00:18:15,733 --> 00:18:19,433
or Nuevo León-style tacos, 
that I ate while I was there

308
00:18:19,566 --> 00:18:20,966
was the Higadillos one.

309
00:18:21,133 --> 00:18:25,133
And it just reminded me of 
how much I love chicken liver

310
00:18:25,266 --> 00:18:27,933
and how I've never 
cooked them here with you!

311
00:18:28,066 --> 00:18:31,100
They are so insanely nutritious.

312
00:18:31,233 --> 00:18:34,366
They're full of minerals 
and vitamins,

313
00:18:34,500 --> 00:18:37,033
and they have 
so much Vitamin A.

314
00:18:37,166 --> 00:18:38,433
They are a beautiful thing.

315
00:18:38,566 --> 00:18:40,733
I want you guys to 
give them a try.

316
00:18:40,866 --> 00:18:43,700
And they're so incredibly 
affordable, too, by the way.

317
00:18:43,833 --> 00:18:47,466
I'm gonna cover them now 
with 1/2 cup of milk,

318
00:18:47,600 --> 00:18:50,466
which is what my mom 
used to do.

319
00:18:50,600 --> 00:18:55,700
Then, you want to leave 
them there soaking

320
00:18:55,833 --> 00:18:58,533
anywhere from 1/2 hour 
to overnight

321
00:18:58,666 --> 00:19:00,366
covered in your refrigerator,

322
00:19:00,500 --> 00:19:04,233
and I already have some 
that I have been soaking.

323
00:19:04,366 --> 00:19:08,000
So all that metallic taste 
will be super toned down.

324
00:19:08,133 --> 00:19:11,033
I'm just removing 
the chicken livers

325
00:19:11,166 --> 00:19:13,166
from the milk,

326
00:19:13,300 --> 00:19:16,533
and we're gonna 
drain them here.

327
00:19:16,666 --> 00:19:18,700
I mean, it's such 
an acquired taste.

328
00:19:18,833 --> 00:19:21,466
Like, I look at that, 
and it makes my mouth water.

329
00:19:22,933 --> 00:19:28,200
And my onions have 
completely wilted

330
00:19:28,333 --> 00:19:31,066
and begun to 
caramelize and brown,

331
00:19:31,200 --> 00:19:32,966
which is just what I wanted.

332
00:19:33,100 --> 00:19:36,966
So I'm gonna scrape them 
right here into this bowl.

333
00:19:37,100 --> 00:19:41,633
And I'm continuing to cook 
everything on this pan...

334
00:19:41,766 --> 00:19:43,266
[Spoon clanking 
against pan]

335
00:19:43,400 --> 00:19:47,133
which is gonna make this dish 
have so much flavor.

336
00:19:47,266 --> 00:19:52,133
And now I'm gonna season these 
with salt and pepper...

337
00:19:52,266 --> 00:19:53,933
to taste.

338
00:19:54,066 --> 00:19:56,666
So, I added a tablespoon 
of butter

339
00:19:56,800 --> 00:19:59,900
and a tablespoon 
of safflower oil.

340
00:20:00,033 --> 00:20:03,133
We want that butter 
to melt into the oil.

341
00:20:03,266 --> 00:20:04,733
It needs really high heat,

342
00:20:04,866 --> 00:20:07,200
so medium high to high

343
00:20:07,333 --> 00:20:12,733
because I'm gonna cook 
the chicken livers really fast.

344
00:20:12,866 --> 00:20:14,600
But you do want it 
to be really hot,

345
00:20:14,733 --> 00:20:16,866
just until it starts to smoke,

346
00:20:17,000 --> 00:20:19,466
and then I'm adding 
my chicken livers.

347
00:20:19,600 --> 00:20:21,433
[Sizzling]

348
00:20:22,933 --> 00:20:25,733
You don't want them 
to steam or boil.

349
00:20:25,866 --> 00:20:27,733
You want them to sauté.

350
00:20:29,366 --> 00:20:32,233
Now I'm gonna scrape 
my cooked chicken livers

351
00:20:32,366 --> 00:20:34,633
right into this bowl.

352
00:20:34,766 --> 00:20:38,100
And I'm gonna make 
the chipotle sauce

353
00:20:38,233 --> 00:20:41,566
to finish caramelizing 
the onions.

354
00:20:41,700 --> 00:20:46,500
OK. So, I'm adding another 
tablespoon of butter in here...

355
00:20:46,633 --> 00:20:47,833
[Sizzling]

356
00:20:47,966 --> 00:20:51,366
and another tablespoon 
of safflower oil.

357
00:20:51,500 --> 00:20:54,800
And I'm gonna let that melt.

358
00:20:54,933 --> 00:20:58,100
Oh, now it's really 
starting to smell.

359
00:20:58,233 --> 00:21:01,166
I'm adding 3 tablespoons 
of the sherry wine vinegar,

360
00:21:01,300 --> 00:21:03,100
1/4 cup of chicken broth,

361
00:21:03,233 --> 00:21:06,500
3 tablespoons 
of the adobo sauce,

362
00:21:06,633 --> 00:21:11,433
from chipotles in adobo sauce, 
right in here.

363
00:21:11,566 --> 00:21:13,033
Just a few more seconds.

364
00:21:13,166 --> 00:21:15,766
You want to see it 
really bubbling.

365
00:21:17,200 --> 00:21:19,900
I'm gonna add 
the caramelized onions

366
00:21:20,033 --> 00:21:22,700
right in here.

367
00:21:22,833 --> 00:21:27,033
Gonna reduce the heat 
back to medium,

368
00:21:27,166 --> 00:21:32,700
and then I'm going to 
incorporate my chicken livers.

369
00:21:32,833 --> 00:21:39,433
Now that it is all incorporated 
and messy and saucing,

370
00:21:39,566 --> 00:21:43,900
this is hígado 
that I love!

371
00:21:44,033 --> 00:21:48,900
I'm making a really quick 
avocado and panela cheese salad.

372
00:21:49,033 --> 00:21:50,500
So, you know, when I was 
in Nuevo León,

373
00:21:50,633 --> 00:21:54,233
the eat a lot of queso fresco, 
queso de canasta,

374
00:21:54,366 --> 00:21:56,433
which is very similar to 
the panela cheese

375
00:21:56,566 --> 00:21:57,866
that I grew up eating.

376
00:21:58,000 --> 00:22:00,266
OK, so I'm gonna make 
the vinaigrette first.

377
00:22:00,400 --> 00:22:04,366
So I have 1/3 cup of 
freshly squeezed lime juice

378
00:22:04,500 --> 00:22:07,100
and a couple tablespoons 
of olive oil.

379
00:22:07,233 --> 00:22:10,200
And I'm gonna add some salt. 
You can add salt to taste,

380
00:22:10,333 --> 00:22:11,866
a little black pepper,

381
00:22:12,000 --> 00:22:16,966
some diced pickled jalapeños 
in their brine

382
00:22:17,100 --> 00:22:18,633
along with capers.

383
00:22:18,766 --> 00:22:24,733
And then, I'm adding one shallot 
that I finely chopped.

384
00:22:24,866 --> 00:22:28,433
We're gonna mix all these 
delicious flavors together--

385
00:22:28,566 --> 00:22:32,800
briny, spicy, tart, citrusy.

386
00:22:32,933 --> 00:22:34,233
Yum.

387
00:22:34,366 --> 00:22:36,866
Then I'm gonna chop 
some cilantro.

388
00:22:37,000 --> 00:22:41,200
We're gonna use 
the leaves and the stems.

389
00:22:41,333 --> 00:22:42,966
Then I'm gonna whisk this.

390
00:22:43,100 --> 00:22:45,600
Looks like a delicious, 
delicious mess.

391
00:22:45,733 --> 00:22:49,466
I love delicious messes, 
as you can tell.

392
00:22:49,600 --> 00:22:54,900
And then I'm just gonna open 
the ripe avocado.

393
00:22:55,033 --> 00:22:57,933
It's one of the most beautiful 
reveals when you open one.

394
00:22:58,066 --> 00:23:00,133
It is just perfect 
and ready for you.

395
00:23:00,266 --> 00:23:03,433
And then I'm gonna dice 
the avocado.

396
00:23:03,566 --> 00:23:10,200
This is like a cross between 
a salad and a chunky guacamole.

397
00:23:10,333 --> 00:23:15,233
And now I'm adding 5 ounces of 
the panela cheese that I diced.

398
00:23:15,366 --> 00:23:18,433
We're gonna chop 
a little more cilantro.

399
00:23:18,566 --> 00:23:21,866
So, I have my plate 
and my fork

400
00:23:22,000 --> 00:23:24,400
and my knife 
and my whole meal ready.

401
00:23:24,533 --> 00:23:26,000
You know what these are?

402
00:23:26,133 --> 00:23:28,700
These are actually 
my wedding plates.

403
00:23:28,833 --> 00:23:31,766
I still have them. 
They're from Mexico.

404
00:23:31,900 --> 00:23:33,300
[Indistinct]. Handmade.

405
00:23:33,433 --> 00:23:35,700
Let me get some spoons.

406
00:23:35,833 --> 00:23:37,700
[Utensils rattling]

407
00:23:37,833 --> 00:23:39,400
And Danny doesn't know it yet,

408
00:23:39,533 --> 00:23:42,133
but this is what 
he's having for dinner.

409
00:23:42,266 --> 00:23:45,466
And I'm gonna convince him 
that chicken livers

410
00:23:45,600 --> 00:23:47,700
are actually so delicious.

411
00:23:47,833 --> 00:23:50,533
He's not a fan. He hasn't 
tried this recipe.

412
00:23:50,666 --> 00:23:52,533
I think he's gonna love it.

413
00:23:52,666 --> 00:23:54,400
Let's give this a try.

414
00:23:54,533 --> 00:23:56,533
So, my rice...

415
00:23:59,133 --> 00:24:01,933
Mmm...Mm-hmm!

416
00:24:02,066 --> 00:24:05,766
It has so much taste.

417
00:24:05,900 --> 00:24:08,233
It's sweet from 
the roasted tomatoes,

418
00:24:08,366 --> 00:24:12,366
but I can feel the kick of heat 
from the pequin chiles,

419
00:24:12,500 --> 00:24:16,200
and then it has the depth 
from the cumin and the oregano

420
00:24:16,333 --> 00:24:19,666
and the sweetness 
from the orange.

421
00:24:19,800 --> 00:24:20,766
I'm eating everything.

422
00:24:20,900 --> 00:24:23,200
The salad.

423
00:24:23,333 --> 00:24:25,466
Mmm! So fresh.

424
00:24:25,600 --> 00:24:28,000
Let's go with 
the chicken livers.

425
00:24:28,166 --> 00:24:30,366
This is fun. I'm rotating.

426
00:24:32,100 --> 00:24:34,766
Mmm! Mmm hmm hmm! 
Mmm!

427
00:24:34,900 --> 00:24:39,000
The caramelized onion 
is so caramelized,

428
00:24:39,133 --> 00:24:41,100
it's ridiculously sweet.

429
00:24:41,233 --> 00:24:43,533
But then, with that sauce 
of the chipotles

430
00:24:43,666 --> 00:24:45,266
and the dijon,

431
00:24:45,400 --> 00:24:48,666
it has such an incredible 
combination of flavors.

432
00:24:48,800 --> 00:24:53,166
And the chicken livers 
are just so rich and nurturing,

433
00:24:53,300 --> 00:24:56,066
and I love chicken livers 
so much.

434
00:24:56,200 --> 00:24:59,033
Mm-hmm! Mmm!

435
00:24:59,166 --> 00:25:01,200
This is making me 
so happy.

436
00:25:01,333 --> 00:25:02,733
Mmm hmm hmm.

437
00:25:16,666 --> 00:25:18,433
Pati, voice-over: 
For recipes and information

438
00:25:18,566 --> 00:25:20,300
from this episode and more,

439
00:25:20,433 --> 00:25:22,466
visit patijinich.com.

440
00:25:22,600 --> 00:25:25,300
And connect! 
Find me on Facebook,

441
00:25:25,433 --> 00:25:28,200
TikTok, Twitter, Instagram, 
and Pinterest

442
00:25:28,333 --> 00:25:30,200
@PatiJinich.

443
00:25:30,333 --> 00:25:33,166
Announcer: "Pati's Mexican 
Table" is brought to you by...

444
00:25:33,300 --> 00:25:35,533
[Singers singing in Spanish]

445
00:25:39,333 --> 00:25:41,866
Man: La Costeña--¡por sabor!

446
00:25:43,066 --> 00:25:45,666
Woman: Traditional recipes, 
authentic flavors,

447
00:25:45,800 --> 00:25:46,933
and ingredients.

448
00:25:47,066 --> 00:25:49,533
A taste of Mexico 
in 90 seconds.

449
00:25:49,666 --> 00:25:51,966
SOMOS--food from the heart 
of Mexico.

450
00:25:55,200 --> 00:25:56,933
Men: ♪ Avocados from Mexico

451
00:25:57,433 --> 00:25:59,333
A tradition 
 of authentic Latin flavors

452
00:25:59,400 --> 00:26:00,533
and family recipes.

453
00:26:00,600 --> 00:26:01,966
Tropical Cheese.

454
00:26:01,966 --> 00:26:04,566
Woman: Stand together-- 
helping every person rise.

455
00:26:04,700 --> 00:26:06,833
More information 
at standtogether.org.

456
00:26:06,966 --> 00:26:10,333
Woman: Here, the typical 
arroz con pollo...or not!

457
00:26:10,466 --> 00:26:11,733
Unfollow la Receta.

458
00:26:11,866 --> 00:26:12,900
Mahatma rice.

459
00:26:13,033 --> 00:26:14,533
Woman: King Arthur 
Baking Company.

460
00:26:14,666 --> 00:26:16,333
Find out more about 
our Masa Harina

461
00:26:16,466 --> 00:26:18,000
at kingarthurbaking.com.

462
00:26:18,133 --> 00:26:23,000
[Nationwide theme 
playing on guitar]

463
00:26:23,133 --> 00:26:25,466
Man: Cozilumbre--cookware, 
bakeware, and kitchenware

464
00:26:25,600 --> 00:26:28,033
for cooking of tradiciones 
in your cocinas.

465
00:26:30,766 --> 00:26:32,633
Man: Gobierno de Monterrey.

466
00:26:32,766 --> 00:26:35,233
Announcer: Proud to support 
"Pati's Mexican Table"

467
00:26:35,366 --> 00:26:36,666
on Public Television.