WEBVTT
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Pati, voice-over:
When a young widow
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made an offer on this shack
in Allende, Nuevo León,
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to open a business
and support her kids,
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she was refused
because she's a woman.
00:13.933 --> 00:15.966 align:start position:20% line:10% size:57.5%
But she was persistent.
00:16.100 --> 00:19.800 align:start position:15% line:79.33% size:67.5%
And 40 years later, Dolores
and her sister Chiva
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have one of the most popular
lunch spots in Nuevo León--
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Las Comadres.
00:24.833 --> 00:26.733 align:start position:27.5% line:10% size:47.5%
And they only serve
one dish--
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Carne con chile.
00:28.400 --> 00:29.666 align:start position:37.5% line:10% size:12.5%
Pati:
That's why they don't
offer anything else,
00:29.800 --> 00:31.766 align:start position:37.5% line:79.33% size:52.5%
'cause you don't need
anything else!
00:31.900 --> 00:33.600 align:start position:12.5% line:79.33% size:72.5%
Pati, voice-over: And just 10
minutes away,
00:33.733 --> 00:35.566 align:start position:25% line:84.67% size:50%
in downtown Allende,
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is another restaurant that's
been perfecting their dishes
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for almost 50 years--
00:41.466 --> 00:42.833 align:start position:42.5% line:84.67% size:15%
Capri.
00:42.966 --> 00:46.166 align:start position:20% line:79.33% size:57.5%
Capri's known for their
mouthwatering empalmes,
00:46.300 --> 00:48.666 align:start position:15% line:79.33% size:67.5%
one of Nuevo León's classic
traditional meals
00:48.800 --> 00:51.866 align:start position:10% line:79.33% size:80%
that's like a stacked taco tower
filled with a stew.
00:55.433 --> 00:56.866 align:start position:20% line:10% size:7.5%
Ah!
00:58.133 --> 01:01.433 align:start position:17.5% line:79.33% size:65%
Their most popular empalme
is made with liver,
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my favorite.
01:03.100 --> 01:05.266 align:start position:22.5% line:79.33% size:40%
I know liver has
some haters out there,
01:05.400 --> 01:08.300 align:start position:20% line:79.33% size:55%
but in my kitchen, I'm
teaching you how to make them
01:08.433 --> 01:10.700 align:start position:10% line:84.67% size:80%
with chipotle caramelized onions
01:10.833 --> 01:12.866 align:start position:20% line:79.33% size:57.5%
that you would be crazy
not to try
01:13.000 --> 01:15.966 align:start position:22.5% line:79.33% size:40%
and pairing them
with a silky, citrusy
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avocado and panela cheese salad
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and a roasted tomato rice
with cumin and oregano.
01:23.166 --> 01:24.066 align:start position:40% line:84.67% size:17.5%
Mm-hmm!
01:24.200 --> 01:25.333 align:start position:35% line:84.67% size:27.5%
Mm hmm hmm?
01:31.666 --> 01:32.833 align:start position:10% line:84.67% size:32.5%
Doesn't stop!
01:32.966 --> 01:35.166 align:start position:10% line:79.33% size:10%
Mmm!
Ha ha ha ha!
01:39.333 --> 01:40.466 align:start position:20% line:84.67% size:10%
Mmm!
01:40.600 --> 01:42.766 align:start position:10% line:79.33% size:45%
Man: I am going to
give you a secret.
01:42.900 --> 01:45.466 align:start position:37.5% line:84.67% size:50%
Yes. I love secrets.
01:45.600 --> 01:47.366 align:start position:37.5% line:84.67% size:25%
Mmm...mmm.
01:49.500 --> 01:52.200 align:start position:30% line:79.33% size:42.5%
It's like nothing
I've tasted before.
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Announcer: "Pati's Mexican
Table" is brought to you by...
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Man: La Costeña--¡por sabor!
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Woman: Traditional recipes,
authentic flavors,
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and ingredients.
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A taste of Mexico
in 90 seconds.
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SOMOS--food from the heart
of Mexico.
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Men: ♪ Avocados from Mexico
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Over 40 years,
bringing authentic
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Latin American flavors
to your table.
02:27.266 --> 02:28.466 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
02:28.700 --> 02:31.333 align:start position:17.5% line:10% size:57.5%
Woman: Stand together--
helping every person rise.
02:31.466 --> 02:33.433 align:start position:22.5% line:10% size:40%
More information
at standtogether.org.
02:33.566 --> 02:36.666 align:start position:17.5% line:10% size:60%
Woman: Here, the typical
arroz con pollo...or not!
02:36.800 --> 02:38.033 align:start position:27.5% line:10% size:47.5%
Unfollow la Receta.
02:38.166 --> 02:39.466 align:start position:32.5% line:10% size:32.5%
Mahatma rice.
02:39.600 --> 02:41.033 align:start position:27.5% line:10% size:45%
Woman: King Arthur
Baking Company.
02:41.166 --> 02:42.866 align:start position:25% line:10% size:47.5%
Find out more about
our Masa Harina
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at kingarthurbaking.com.
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[Nationwide theme
playing on guitar]
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Man: Cozilumbre--cookware,
bakeware, and kitchenware
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for cooking of tradiciones
in your cocinas.
02:57.366 --> 02:59.366 align:start position:15% line:10% size:67.5%
Man: Gobierno de Monterrey.
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Pati, voice-over: If you drive
through the town of Allende
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in Nuevo León,
you'll see a tiny structure
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sitting peacefully at the edge
of the iconic Rio Ramos.
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It would be easy to pass by
on your way to the mountains
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if it weren't for
an abundance of people
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waiting patiently outside
at makeshift tables.
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This is home to the Comadres--
[Parrot squawks]
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two women with
the smallest restaurant
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and the biggest attitude.
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Here, the customers know
you don't complain,
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you don't ask for salt.
03:41.500 --> 03:44.266 align:start position:17.5% line:10% size:62.5%
Even their tiny sous chef
is trouble.
03:44.400 --> 03:46.066 align:start position:10% line:10% size:30%
Ah ha ha ha!
03:48.433 --> 03:51.700 align:start position:15% line:10% size:62.5%
And don't expect a lot of
options on the menu, either.
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There's only one, but
they've been perfecting it
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since the eighties.
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Nothing has come easy for
these two industrious sisters,
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who have built
a successful business
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despite extreme poverty,
sexism, and tragedy.
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It started 40 years ago
when Dolores found herself
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in a desperate situation.
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Oh, si.
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Pati, voice-over: When the
little shack by the river
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went up for sale, she saw an
opportunity and made an offer.
04:45.433 --> 04:47.000 align:start position:20% line:10% size:57.5%
The men finally agreed.
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But with only 15 days to pay,
she found a way.
04:51.833 --> 04:54.400 align:start position:30% line:10% size:37.5%
And soon after,
Chiva joined her.
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They began to forge their
path to independence
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with nothing but
a dilapidated stove,
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their will to survive,
and some chile con carne.
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They stuck to
simple ingredients...
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like the perfectly salted meat,
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and, of course, the fire-roasted
tomatoes complete this, too,
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along with Nuevo León's
prized ingredient.
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Chile pequin.
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Mmm...mm-hmm!
05:26.300 --> 05:27.333 align:start position:10% line:84.67% size:17.5%
Mm-hmm!
05:27.466 --> 05:29.500 align:start position:10% line:84.67% size:10%
Mmm!
05:29.633 --> 05:32.100 align:start position:10% line:84.67% size:22.5%
Mmm! Mmm!
05:35.866 --> 05:36.900 align:start position:35% line:84.67% size:27.5%
[Squawking]
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Next come the side dishes.
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Pati: Look at the cheese!
05:42.500 --> 05:44.866 align:start position:10% line:84.67% size:22.5%
Mmm! Mmm!
05:45.000 --> 05:46.466 align:start position:10% line:84.67% size:10%
Ahh!
05:52.866 --> 05:55.300 align:start position:12.5% line:79.33% size:75%
Pati, voice-over: And the meal
wouldn't be complete
05:55.433 --> 05:57.766 align:start position:25% line:79.33% size:50%
without the puffiest
handmade tortillas
05:57.900 --> 05:59.766 align:start position:20% line:84.67% size:60%
to wrap it all together.
06:11.933 --> 06:13.333 align:start position:60% line:79.33% size:30%
Mm-hmm. Mmm!
It's good?
06:13.466 --> 06:16.133 align:start position:60% line:84.67% size:30%
Mm-hmm! Mmm!
06:16.266 --> 06:19.433 align:start position:25% line:79.33% size:60%
I mean...that's why they
don't offer anything else
06:19.566 --> 06:21.933 align:start position:40% line:79.33% size:40%
'cause you don't
need anything else!
06:22.066 --> 06:25.466 align:start position:50% line:79.33% size:40%
This is so crazy
delicious.
06:27.266 --> 06:29.666 align:start position:15% line:79.33% size:67.5%
Pati, voice-over: This food
epitomizes the magic
06:29.800 --> 06:32.833 align:start position:12.5% line:79.33% size:75%
that can happen when two women
come together
06:32.966 --> 06:37.500 align:start position:10% line:10% size:77.5%
to establish their independence
and build true community.
06:41.866 --> 06:43.000 align:start position:47.5% line:84.67% size:2.5%
♪
06:43.133 --> 06:45.000 align:start position:32.5% line:79.33% size:37.5%
[Women speaking
native language]
06:45.133 --> 06:47.866 align:start position:17.5% line:79.33% size:67.5%
They're saying, "OK, leave,
please leave, please leave,"
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and they're bringing me candy.
06:49.566 --> 06:50.933 align:start position:12.5% line:84.67% size:72.5%
I think they like my company.
06:53.800 --> 06:55.866 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
But since we can't stay forever,
06:56.000 --> 06:58.666 align:start position:20% line:79.33% size:60%
I'm gonna help you bring
a taste of Las Comadres
06:58.800 --> 07:01.166 align:start position:30% line:79.33% size:42.5%
into your kitchen
and show you how to make
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a roasted tomato rice
with cumin and oregano.
07:05.900 --> 07:07.866 align:start position:20% line:10% size:57.5%
Pati: One of the things
I love the most
07:08.000 --> 07:12.933 align:start position:10% line:10% size:80%
about Las Comadres is how simple
their ingredients were,
07:13.066 --> 07:16.966 align:start position:10% line:10% size:77.5%
how easy it was to put together
the meal they made,
07:17.100 --> 07:19.900 align:start position:30% line:79.33% size:35%
but it was how
they used the ingredients
07:20.033 --> 07:22.000 align:start position:15% line:84.67% size:67.5%
what made the magic happen.
07:22.133 --> 07:23.400 align:start position:15% line:84.67% size:70%
One of the things they used,
07:23.533 --> 07:25.866 align:start position:27.5% line:79.33% size:45%
which is so common
in Mexican cooking,
07:26.000 --> 07:31.300 align:start position:10% line:79.33% size:62.5%
is the act of charring or
roasting the fresh ingredients.
07:31.433 --> 07:34.833 align:start position:25% line:79.33% size:50%
Here, we're roasting
the cherry tomatoes.
07:34.966 --> 07:37.333 align:start position:15% line:79.33% size:67.5%
with some of the seasonings
of Nuevo León
07:37.466 --> 07:40.400 align:start position:17.5% line:79.33% size:65%
and then we're mixing that
with the rice as it cooks.
07:40.533 --> 07:44.400 align:start position:27.5% line:79.33% size:47.5%
I have 1 1/2 pounds
of cherry tomatoes.
07:44.533 --> 07:46.166 align:start position:22.5% line:79.33% size:52.5%
You have to make sure
that the tomatoes
07:46.300 --> 07:48.566 align:start position:17.5% line:84.67% size:62.5%
are really nice and ripe.
07:48.700 --> 07:51.100 align:start position:27.5% line:79.33% size:47.5%
And then I'm adding
6 garlic cloves,
07:51.233 --> 07:54.533 align:start position:22.5% line:79.33% size:52.5%
a teaspoon and a half
of salt,
07:54.666 --> 07:56.966 align:start position:12.5% line:84.67% size:75%
a full tablespoon of oregano--
07:57.100 --> 07:59.500 align:start position:22.5% line:79.33% size:52.5%
and I got the oregano
from Nuevo León--
07:59.633 --> 08:02.600 align:start position:15% line:84.67% size:70%
1/2 teaspoon of cumin seeds,
08:02.733 --> 08:05.566 align:start position:15% line:84.67% size:67.5%
about 1/2 cup of olive oil,
08:05.700 --> 08:09.100 align:start position:15% line:84.67% size:70%
1 teaspoon of pequin chilis.
08:09.233 --> 08:11.000 align:start position:12.5% line:84.67% size:75%
You get them like these dried.
08:11.133 --> 08:13.200 align:start position:22.5% line:79.33% size:35%
You can get it
in the U.S. now, too.
08:13.333 --> 08:16.966 align:start position:17.5% line:79.33% size:62.5%
And then you can grind it
or you can chop them.
08:17.100 --> 08:20.333 align:start position:15% line:84.67% size:67.5%
And I like to coarsely chop
08:20.500 --> 08:23.500 align:start position:25% line:10% size:50%
because then you get
all of the seeds,
08:23.633 --> 08:29.266 align:start position:15% line:10% size:67.5%
but you also get the pieces
of the pequin chili
08:29.400 --> 08:34.233 align:start position:20% line:10% size:57.5%
rather than just the...
the dust or the powder.
08:34.366 --> 08:36.366 align:start position:30% line:10% size:40%
So, we're adding
all of these,
08:36.500 --> 08:40.000 align:start position:30% line:10% size:42.5%
and this is a lot
of flavoring here.
08:40.133 --> 08:43.333 align:start position:10% line:10% size:77.5%
So, you know, it's interesting,
because Las Comadres,
08:43.466 --> 08:47.200 align:start position:27.5% line:10% size:45%
they char or roast
their tomatoes
08:47.333 --> 08:52.433 align:start position:12.5% line:10% size:75%
directly on the fire, which is
traditionally Mexican cooking.
08:52.566 --> 08:58.366 align:start position:22.5% line:10% size:42.5%
And they took out
the charred skin and--
08:58.500 --> 08:59.833 align:start position:25% line:10% size:50%
as they were saying,
08:59.966 --> 09:02.266 align:start position:25% line:10% size:47.5%
because they wanted
a more refined sauce,
09:02.400 --> 09:04.666 align:start position:15% line:10% size:70%
but I love the charred skin.
09:04.800 --> 09:07.600 align:start position:22.5% line:10% size:55%
I love the rustic feel
and flavor.
09:07.733 --> 09:11.000 align:start position:22.5% line:10% size:52.5%
And so I'm definitely
gonna leave that skin
09:11.133 --> 09:12.866 align:start position:20% line:10% size:57.5%
on my roasted tomatoes.
09:13.000 --> 09:16.333 align:start position:25% line:79.33% size:47.5%
And these are gonna
go in the oven at 450
09:16.466 --> 09:18.900 align:start position:15% line:84.67% size:67.5%
for about 20 to 25 minutes.
09:19.033 --> 09:21.833 align:start position:20% line:79.33% size:60%
And meanwhile, I'm gonna
start my rice.
09:21.966 --> 09:26.166 align:start position:15% line:79.33% size:70%
I'm going to turn on my heat
over medium,
09:26.300 --> 09:31.533 align:start position:20% line:79.33% size:57.5%
and I'm gonna add about
3 tablespoons of safflower oil.
09:31.666 --> 09:35.466 align:start position:20% line:79.33% size:47.5%
Add 2 cups of rice.
I'm using jasmine rice,
09:35.600 --> 09:37.766 align:start position:27.5% line:79.33% size:47.5%
and I wanted to use
jasmin rice
09:37.900 --> 09:42.433 align:start position:22.5% line:79.33% size:45%
because it is very
perfumed and fragrant.
09:42.566 --> 09:46.666 align:start position:15% line:79.33% size:67.5%
The rice is going from like
that beige-y white
09:46.800 --> 09:49.166 align:start position:22.5% line:84.67% size:55%
to a deep, deep white.
09:49.300 --> 09:53.900 align:start position:17.5% line:79.33% size:65%
And the sound and the feel
as the rice toasts
09:54.033 --> 09:55.900 align:start position:15% line:79.33% size:67.5%
and cooks a little bit more
will get heavier.
09:56.033 --> 09:57.533 align:start position:20% line:84.67% size:60%
So, listen to the sound.
09:57.666 --> 09:59.600 align:start position:15% line:84.67% size:70%
[Rice scratching pan bottom]
10:02.366 --> 10:07.266 align:start position:10% line:79.33% size:77.5%
Before it browns, I want to add
a little bit of an onion,
10:07.400 --> 10:11.566 align:start position:15% line:79.33% size:70%
and I'm gonna make some room
right in the middle,
10:11.700 --> 10:15.366 align:start position:17.5% line:79.33% size:62.5%
and then I'm gonna mix it
with the rice.
10:15.500 --> 10:18.666 align:start position:27.5% line:79.33% size:42.5%
I'm adding 3 cups
of chicken broth.
10:18.800 --> 10:20.766 align:start position:30% line:79.33% size:40%
I'm gonna put it
right in here...
10:20.900 --> 10:23.400 align:start position:37.5% line:84.67% size:25%
[Sizzling]
10:23.533 --> 10:26.966 align:start position:25% line:79.33% size:50%
but I'm going to add
some orange juice.
10:27.100 --> 10:30.700 align:start position:17.5% line:10% size:67.5%
And you may think, "What is
orange juice doing in rice?"
10:30.833 --> 10:33.266 align:start position:25% line:10% size:50%
Well, it's making it
so beautiful
10:33.400 --> 10:36.300 align:start position:22.5% line:10% size:50%
'cause it's going to
add some citrus notes
10:36.433 --> 10:39.766 align:start position:12.5% line:79.33% size:72.5%
and it combines with tomatoes
so deliciously.
10:39.900 --> 10:42.133 align:start position:17.5% line:84.67% size:65%
Nuevo León makes produces.
10:42.266 --> 10:43.933 align:start position:30% line:84.67% size:40%
So many oranges.
10:44.066 --> 10:47.233 align:start position:22.5% line:79.33% size:55%
In fact, it's known as
the orange belt.
10:47.366 --> 10:51.300 align:start position:30% line:79.33% size:37.5%
I just squeezed
the juice of 2 oranges,
10:51.433 --> 10:53.533 align:start position:30% line:79.33% size:40%
which would make
about 1/2 cup.
10:53.666 --> 10:56.933 align:start position:12.5% line:84.67% size:75%
I'm adding a teaspoon of salt,
10:57.066 --> 11:00.866 align:start position:17.5% line:10% size:65%
and then I'm gonna give it
a gentle stir.
11:01.000 --> 11:04.600 align:start position:20% line:79.33% size:60%
And then I'm gonna check
for my roasted tomatoes,
11:04.733 --> 11:06.100 align:start position:22.5% line:84.67% size:55%
which should be ready.
11:06.233 --> 11:11.266 align:start position:22.5% line:10% size:52.5%
So, it smells in here
like popcorn,
11:11.400 --> 11:13.533 align:start position:27.5% line:10% size:45%
like orange juice,
11:13.666 --> 11:15.933 align:start position:10% line:10% size:77.5%
like charred, roasted tomatoes,
11:16.066 --> 11:20.066 align:start position:17.5% line:10% size:62.5%
and I'm going to go ahead
and add all of these
11:20.200 --> 11:21.500 align:start position:32.5% line:10% size:35%
right in here.
11:21.633 --> 11:23.200 align:start position:27.5% line:10% size:42.5%
I mean, I already
want to eat it,
11:23.333 --> 11:25.266 align:start position:10% line:10% size:77.5%
and it's not even fully cooked!
11:25.400 --> 11:28.833 align:start position:22.5% line:10% size:52.5%
So, I'm gonna give it
the gentlest of stirs
11:28.966 --> 11:32.666 align:start position:22.5% line:10% size:50%
so that the tomatoes
and all of the juices
11:32.800 --> 11:36.733 align:start position:10% line:10% size:80%
and all of those flavors go deep
into the bottom of the pot.
11:36.866 --> 11:40.133 align:start position:10% line:10% size:77.5%
It's gonna have these beautiful
roasted tomato layers.
11:40.266 --> 11:43.433 align:start position:25% line:79.33% size:50%
So, now that this is
at a rolling boil,
11:43.566 --> 11:45.800 align:start position:15% line:84.67% size:67.5%
which is where I wanted it,
11:45.933 --> 11:50.533 align:start position:20% line:79.33% size:55%
I'm going to cover it,
I'm gonna reduce the heat
11:50.666 --> 11:52.966 align:start position:15% line:84.67% size:70%
to the lowest possible heat.
11:53.100 --> 11:55.766 align:start position:22.5% line:79.33% size:55%
And this is gonna cook
for about 15 minutes.
11:55.900 --> 11:58.733 align:start position:25% line:79.33% size:52.5%
I'm gonna get started
with my chicken livers
11:58.866 --> 12:01.566 align:start position:25% line:79.33% size:32.5%
with chipotle
caramelized onions,
12:01.700 --> 12:07.000 align:start position:15% line:79.33% size:67.5%
so I'm adding 2 tablespoons
of butter
12:07.133 --> 12:10.966 align:start position:27.5% line:79.33% size:42.5%
and 2 tablespoons
of safflower oil
12:11.100 --> 12:12.866 align:start position:27.5% line:84.67% size:42.5%
over medium heat.
12:13.000 --> 12:18.600 align:start position:17.5% line:79.33% size:65%
I cut 3 large white onions
into thin slices.
12:18.733 --> 12:20.766 align:start position:27.5% line:79.33% size:42.5%
It's gonna reduce
to about 1/3,
12:20.900 --> 12:23.500 align:start position:20% line:10% size:60%
and it's going to become
really irresistible.
12:23.633 --> 12:26.133 align:start position:22.5% line:10% size:55%
We're not gonna let it
brown or crunch.
12:26.266 --> 12:29.966 align:start position:17.5% line:10% size:62.5%
So, it's gonna take about
35 to 40 minutes.
12:30.100 --> 12:32.366 align:start position:20% line:84.67% size:60%
I'm gonna add some salt,
12:32.500 --> 12:34.200 align:start position:27.5% line:84.67% size:45%
1/2 teaspoon salt.
12:34.333 --> 12:36.766 align:start position:25% line:79.33% size:47.5%
So, it doesn't need
a ton of babysitting,
12:36.900 --> 12:39.900 align:start position:20% line:79.33% size:57.5%
but you do need to stir
here and there.
12:40.033 --> 12:43.366 align:start position:12.5% line:79.33% size:75%
And I think the rice is ready,
'cause it smells ready.
12:43.500 --> 12:45.200 align:start position:37.5% line:84.67% size:22.5%
Come see.
12:45.333 --> 12:48.066 align:start position:35% line:79.33% size:27.5%
Oh, my God!
This is so beautiful.
12:48.200 --> 12:51.066 align:start position:17.5% line:79.33% size:52.5%
I can't resist these.
I have to taste a little.
12:51.200 --> 12:54.600 align:start position:25% line:79.33% size:42.5%
Rice is like a...
like a plain canvas.
12:54.733 --> 12:56.000 align:start position:15% line:84.67% size:67.5%
You can do so much with it.
12:56.133 --> 13:00.166 align:start position:20% line:79.33% size:45%
And with this one,
I just painted a picture
13:00.300 --> 13:02.200 align:start position:27.5% line:79.33% size:45%
of what Nuevo León
tasted to me.
13:02.333 --> 13:07.600 align:start position:12.5% line:79.33% size:72.5%
And this is charred tomatoes,
the orange juice,
13:07.733 --> 13:10.266 align:start position:20% line:84.67% size:57.5%
the cumin, the oregano.
13:10.400 --> 13:14.566 align:start position:10% line:79.33% size:67.5%
What kind of a crazy person
puts orange juice into her rice?
13:14.700 --> 13:16.100 align:start position:40% line:84.67% size:17.5%
Really.
13:20.200 --> 13:22.266 align:start position:42.5% line:84.67% size:15%
Mmm...
13:22.400 --> 13:24.000 align:start position:40% line:84.67% size:17.5%
Mm-mmm!
13:25.966 --> 13:31.133 align:start position:27.5% line:10% size:42.5%
It is so, so, so,
crazy delicious.
13:31.266 --> 13:32.600 align:start position:20% line:10% size:57.5%
You're gonna be pouring
13:32.733 --> 13:35.000 align:start position:17.5% line:10% size:62.5%
your morning orange juice
into your rice
13:35.133 --> 13:36.733 align:start position:15% line:84.67% size:67.5%
the next time you make one.
13:36.866 --> 13:38.100 align:start position:45% line:84.67% size:10%
Mmm.
13:40.000 --> 13:42.666 align:start position:12.5% line:79.33% size:72.5%
Pati, voice-over: Just across
town from Las Comadres,
13:42.800 --> 13:46.366 align:start position:22.5% line:79.33% size:52.5%
there is another stew
simmering with a story.
13:46.500 --> 13:49.800 align:start position:30% line:79.33% size:40%
Meet Don Samuel,
the owner of Capri,
13:49.933 --> 13:53.800 align:start position:10% line:79.33% size:72.5%
known across town for being a
restaurant of the working class,
13:53.933 --> 13:57.166 align:start position:22.5% line:79.33% size:55%
He worked his way from
bicycle food vendor
13:57.300 --> 13:58.666 align:start position:25% line:84.67% size:50%
to restaurant owner.
13:58.800 --> 14:00.800 align:start position:27.5% line:84.67% size:47.5%
And 46 years later,
14:00.933 --> 14:03.800 align:start position:17.5% line:79.33% size:67.5%
he's still making his best-
selling stews for the people
14:03.933 --> 14:06.966 align:start position:10% line:10% size:77.5%
using traditional fire cooking.
14:19.133 --> 14:22.700 align:start position:22.5% line:10% size:52.5%
Since 1975, he's kept
the same routine,
14:22.833 --> 14:25.700 align:start position:22.5% line:79.33% size:52.5%
arriving each morning
before his employees
14:25.833 --> 14:27.933 align:start position:25% line:79.33% size:47.5%
to brew his morning
Café de Olla--
14:28.066 --> 14:30.000 align:start position:22.5% line:79.33% size:52.5%
coffee with cinnamon,
piloncillo,
14:30.133 --> 14:31.666 align:start position:22.5% line:84.67% size:52.5%
and a splash of milk.
14:45.400 --> 14:49.333 align:start position:12.5% line:79.33% size:72.5%
At 13 years old, he worked as
an errand boy at a restaurant
14:49.466 --> 14:50.833 align:start position:30% line:84.67% size:37.5%
here in Allende
14:50.966 --> 14:54.866 align:start position:17.5% line:79.33% size:62.5%
but with dreams of owning
his own restaurant one day.
14:55.000 --> 14:57.566 align:start position:27.5% line:79.33% size:45%
He and his brother
taught themselves
14:57.700 --> 14:59.733 align:start position:12.5% line:84.67% size:75%
how to make chorizo and menudo
14:59.866 --> 15:03.866 align:start position:20% line:79.33% size:60%
and sold it door to door
until it was sold out.
15:19.600 --> 15:23.433 align:start position:12.5% line:79.33% size:75%
His stews were becoming famous
among working-class families
15:23.566 --> 15:27.700 align:start position:20% line:79.33% size:45%
across town, so he
opened up a restaurant.
15:27.833 --> 15:31.833 align:start position:15% line:79.33% size:57.5%
By far, the biggest hit
on the menu was the empalme.
15:42.133 --> 15:44.900 align:start position:10% line:10% size:30%
Ahh. Uh-huh.
15:46.200 --> 15:47.633 align:start position:10% line:10% size:20%
Ooh eee.
15:47.766 --> 15:49.000 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
Simply put,
15:49.133 --> 15:51.100 align:start position:35% line:79.33% size:30%
empalmes are
Nuevo León-style tacos--
15:51.233 --> 15:53.700 align:start position:27.5% line:79.33% size:47.5%
one bottom tortilla
stuffed with beans,
15:53.833 --> 15:56.366 align:start position:17.5% line:79.33% size:60%
the stew of your choice,
and more tortillas on top
15:56.500 --> 15:58.000 align:start position:12.5% line:84.67% size:72.5%
served with salsa, of course.
16:04.866 --> 16:06.333 align:start position:10% line:10% size:17.5%
Uh-huh.
16:18.233 --> 16:19.700 align:start position:10% line:10% size:12.5%
OK...
16:24.466 --> 16:26.000 align:start position:10% line:10% size:12.5%
Ah...
16:26.133 --> 16:28.500 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
These empalmes are to die for,
16:28.633 --> 16:31.666 align:start position:20% line:79.33% size:57.5%
especially the tortilla
at the very bottom.
16:31.800 --> 16:33.800 align:start position:17.5% line:10% size:65%
It's bursting with flavor.
16:47.200 --> 16:48.500 align:start position:10% line:10% size:17.5%
Mm-hmm.
16:57.500 --> 16:58.700 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
Like an empalme,
16:58.833 --> 17:01.266 align:start position:20% line:79.33% size:57.5%
Capri is bound together
by layers--
17:01.400 --> 17:03.733 align:start position:12.5% line:10% size:72.5%
family, community, hard work.
17:20.766 --> 17:23.900 align:start position:17.5% line:74% size:42.5%
Pati, voice-over:
Liver inspires me, and it
can inspire you, too.
17:24.033 --> 17:27.500 align:start position:25% line:79.33% size:47.5%
Now let's make some
irresistible chicken livers
17:27.633 --> 17:30.133 align:start position:25% line:79.33% size:32.5%
with chipotle
caramelized onions.
17:31.400 --> 17:33.400 align:start position:22.5% line:10% size:55%
Pati: Let's talk about
chicken livers,
17:33.533 --> 17:38.300 align:start position:10% line:10% size:80%
because I think it is one of the
most unappreciated ingredients.
17:38.433 --> 17:41.100 align:start position:32.5% line:79.33% size:32.5%
You get them,
you rinse them,
17:41.233 --> 17:42.533 align:start position:30% line:84.67% size:37.5%
you drain them.
17:42.666 --> 17:44.566 align:start position:25% line:84.67% size:50%
They look like this.
17:44.700 --> 17:47.966 align:start position:22.5% line:79.33% size:42.5%
So I have a pound
of chicken liver here.
17:48.100 --> 17:51.966 align:start position:20% line:79.33% size:45%
They have a really
delicious, soft texture
17:52.100 --> 17:53.366 align:start position:20% line:84.67% size:57.5%
if you cook them right.
17:53.500 --> 17:56.066 align:start position:15% line:10% size:70%
I'm going to pour some water
over them.
17:56.200 --> 18:00.366 align:start position:15% line:10% size:65%
You take the lobes and you
put them in a chopping board.
18:00.500 --> 18:02.600 align:start position:15% line:10% size:70%
And then, you want to remove
18:02.733 --> 18:04.866 align:start position:22.5% line:10% size:52.5%
the connective tissue
between them.
18:05.000 --> 18:09.300 align:start position:20% line:79.33% size:60%
I like to keep the lobes
the biggest size they can have
18:09.433 --> 18:12.266 align:start position:27.5% line:79.33% size:47.5%
without any of that
connective tissue.
18:12.400 --> 18:15.600 align:start position:27.5% line:79.33% size:47.5%
And one of the most
delicious empalmes,
18:15.733 --> 18:19.433 align:start position:17.5% line:10% size:65%
or Nuevo León-style tacos,
that I ate while I was there
18:19.566 --> 18:20.966 align:start position:20% line:10% size:57.5%
was the Higadillos one.
18:21.133 --> 18:25.133 align:start position:15% line:10% size:65%
And it just reminded me of
how much I love chicken liver
18:25.266 --> 18:27.933 align:start position:27.5% line:10% size:45%
and how I've never
cooked them here with you!
18:28.066 --> 18:31.100 align:start position:10% line:10% size:80%
They are so insanely nutritious.
18:31.233 --> 18:34.366 align:start position:20% line:10% size:60%
They're full of minerals
and vitamins,
18:34.500 --> 18:37.033 align:start position:27.5% line:10% size:32.5%
and they have
so much Vitamin A.
18:37.166 --> 18:38.433 align:start position:15% line:10% size:67.5%
They are a beautiful thing.
18:38.566 --> 18:40.733 align:start position:27.5% line:10% size:45%
I want you guys to
give them a try.
18:40.866 --> 18:43.700 align:start position:20% line:10% size:62.5%
And they're so incredibly
affordable, too, by the way.
18:43.833 --> 18:47.466 align:start position:20% line:10% size:60%
I'm gonna cover them now
with 1/2 cup of milk,
18:47.600 --> 18:50.466 align:start position:25% line:10% size:50%
which is what my mom
used to do.
18:50.600 --> 18:55.700 align:start position:20% line:10% size:57.5%
Then, you want to leave
them there soaking
18:55.833 --> 18:58.533 align:start position:22.5% line:10% size:55%
anywhere from 1/2 hour
to overnight
18:58.666 --> 19:00.366 align:start position:12.5% line:10% size:72.5%
covered in your refrigerator,
19:00.500 --> 19:04.233 align:start position:20% line:79.33% size:57.5%
and I already have some
that I have been soaking.
19:04.366 --> 19:08.000 align:start position:17.5% line:79.33% size:65%
So all that metallic taste
will be super toned down.
19:08.133 --> 19:11.033 align:start position:30% line:10% size:42.5%
I'm just removing
the chicken livers
19:11.166 --> 19:13.166 align:start position:32.5% line:10% size:35%
from the milk,
19:13.300 --> 19:16.533 align:start position:32.5% line:10% size:37.5%
and we're gonna
drain them here.
19:16.666 --> 19:18.700 align:start position:30% line:79.33% size:42.5%
I mean, it's such
an acquired taste.
19:18.833 --> 19:21.466 align:start position:25% line:79.33% size:52.5%
Like, I look at that,
and it makes my mouth water.
19:22.933 --> 19:28.200 align:start position:27.5% line:79.33% size:45%
And my onions have
completely wilted
19:28.333 --> 19:31.066 align:start position:32.5% line:79.33% size:30%
and begun to
caramelize and brown,
19:31.200 --> 19:32.966 align:start position:15% line:84.67% size:70%
which is just what I wanted.
19:33.100 --> 19:36.966 align:start position:20% line:79.33% size:60%
So I'm gonna scrape them
right here into this bowl.
19:37.100 --> 19:41.633 align:start position:17.5% line:79.33% size:65%
And I'm continuing to cook
everything on this pan...
19:41.766 --> 19:43.266 align:start position:30% line:79.33% size:37.5%
[Spoon clanking
against pan]
19:43.400 --> 19:47.133 align:start position:12.5% line:79.33% size:72.5%
which is gonna make this dish
have so much flavor.
19:47.266 --> 19:52.133 align:start position:12.5% line:79.33% size:75%
And now I'm gonna season these
with salt and pepper...
19:52.266 --> 19:53.933 align:start position:37.5% line:84.67% size:22.5%
to taste.
19:54.066 --> 19:56.666 align:start position:20% line:10% size:60%
So, I added a tablespoon
of butter
19:56.800 --> 19:59.900 align:start position:27.5% line:10% size:40%
and a tablespoon
of safflower oil.
20:00.033 --> 20:03.133 align:start position:25% line:79.33% size:47.5%
We want that butter
to melt into the oil.
20:03.266 --> 20:04.733 align:start position:17.5% line:84.67% size:65%
It needs really high heat,
20:04.866 --> 20:07.200 align:start position:22.5% line:84.67% size:55%
so medium high to high
20:07.333 --> 20:12.733 align:start position:20% line:79.33% size:55%
because I'm gonna cook
the chicken livers really fast.
20:12.866 --> 20:14.600 align:start position:27.5% line:79.33% size:45%
But you do want it
to be really hot,
20:14.733 --> 20:16.866 align:start position:12.5% line:84.67% size:75%
just until it starts to smoke,
20:17.000 --> 20:19.466 align:start position:27.5% line:79.33% size:47.5%
and then I'm adding
my chicken livers.
20:19.600 --> 20:21.433 align:start position:37.5% line:84.67% size:25%
[Sizzling]
20:22.933 --> 20:25.733 align:start position:27.5% line:79.33% size:47.5%
You don't want them
to steam or boil.
20:25.866 --> 20:27.733 align:start position:20% line:84.67% size:57.5%
You want them to sauté.
20:29.366 --> 20:32.233 align:start position:20% line:10% size:50%
Now I'm gonna scrape
my cooked chicken livers
20:32.366 --> 20:34.633 align:start position:22.5% line:10% size:52.5%
right into this bowl.
20:34.766 --> 20:38.100 align:start position:27.5% line:10% size:45%
And I'm gonna make
the chipotle sauce
20:38.233 --> 20:41.566 align:start position:22.5% line:10% size:55%
to finish caramelizing
the onions.
20:41.700 --> 20:46.500 align:start position:10% line:10% size:65%
OK. So, I'm adding another
tablespoon of butter in here...
20:46.633 --> 20:47.833 align:start position:37.5% line:84.67% size:25%
[Sizzling]
20:47.966 --> 20:51.366 align:start position:22.5% line:79.33% size:55%
and another tablespoon
of safflower oil.
20:51.500 --> 20:54.800 align:start position:15% line:84.67% size:70%
And I'm gonna let that melt.
20:54.933 --> 20:58.100 align:start position:27.5% line:79.33% size:47.5%
Oh, now it's really
starting to smell.
20:58.233 --> 21:01.166 align:start position:17.5% line:79.33% size:60%
I'm adding 3 tablespoons
of the sherry wine vinegar,
21:01.300 --> 21:03.100 align:start position:17.5% line:84.67% size:62.5%
1/4 cup of chicken broth,
21:03.233 --> 21:06.500 align:start position:35% line:79.33% size:32.5%
3 tablespoons
of the adobo sauce,
21:06.633 --> 21:11.433 align:start position:12.5% line:79.33% size:75%
from chipotles in adobo sauce,
right in here.
21:11.566 --> 21:13.033 align:start position:20% line:84.67% size:60%
Just a few more seconds.
21:13.166 --> 21:15.766 align:start position:27.5% line:79.33% size:45%
You want to see it
really bubbling.
21:17.200 --> 21:19.900 align:start position:35% line:79.33% size:32.5%
I'm gonna add
the caramelized onions
21:20.033 --> 21:22.700 align:start position:32.5% line:84.67% size:35%
right in here.
21:22.833 --> 21:27.033 align:start position:22.5% line:79.33% size:52.5%
Gonna reduce the heat
back to medium,
21:27.166 --> 21:32.700 align:start position:25% line:79.33% size:52.5%
and then I'm going to
incorporate my chicken livers.
21:32.833 --> 21:39.433 align:start position:10% line:10% size:77.5%
Now that it is all incorporated
and messy and saucing,
21:39.566 --> 21:43.900 align:start position:32.5% line:79.33% size:35%
this is hígado
that I love!
21:44.033 --> 21:48.900 align:start position:10% line:79.33% size:62.5%
I'm making a really quick
avocado and panela cheese salad.
21:49.033 --> 21:50.500 align:start position:20% line:79.33% size:60%
So, you know, when I was
in Nuevo León,
21:50.633 --> 21:54.233 align:start position:12.5% line:79.33% size:75%
the eat a lot of queso fresco,
queso de canasta,
21:54.366 --> 21:56.433 align:start position:20% line:79.33% size:60%
which is very similar to
the panela cheese
21:56.566 --> 21:57.866 align:start position:22.5% line:84.67% size:55%
that I grew up eating.
21:58.000 --> 22:00.266 align:start position:25% line:79.33% size:52.5%
OK, so I'm gonna make
the vinaigrette first.
22:00.400 --> 22:04.366 align:start position:22.5% line:79.33% size:50%
So I have 1/3 cup of
freshly squeezed lime juice
22:04.500 --> 22:07.100 align:start position:20% line:79.33% size:60%
and a couple tablespoons
of olive oil.
22:07.233 --> 22:10.200 align:start position:15% line:79.33% size:70%
And I'm gonna add some salt.
You can add salt to taste,
22:10.333 --> 22:11.866 align:start position:22.5% line:84.67% size:55%
a little black pepper,
22:12.000 --> 22:16.966 align:start position:15% line:79.33% size:70%
some diced pickled jalapeños
in their brine
22:17.100 --> 22:18.633 align:start position:27.5% line:84.67% size:45%
along with capers.
22:18.766 --> 22:24.733 align:start position:10% line:79.33% size:80%
And then, I'm adding one shallot
that I finely chopped.
22:24.866 --> 22:28.433 align:start position:15% line:79.33% size:62.5%
We're gonna mix all these
delicious flavors together--
22:28.566 --> 22:32.800 align:start position:15% line:84.67% size:70%
briny, spicy, tart, citrusy.
22:32.933 --> 22:34.233 align:start position:45% line:84.67% size:10%
Yum.
22:34.366 --> 22:36.866 align:start position:27.5% line:79.33% size:47.5%
Then I'm gonna chop
some cilantro.
22:37.000 --> 22:41.200 align:start position:30% line:79.33% size:37.5%
We're gonna use
the leaves and the stems.
22:41.333 --> 22:42.966 align:start position:17.5% line:84.67% size:65%
Then I'm gonna whisk this.
22:43.100 --> 22:45.600 align:start position:20% line:79.33% size:57.5%
Looks like a delicious,
delicious mess.
22:45.733 --> 22:49.466 align:start position:20% line:10% size:60%
I love delicious messes,
as you can tell.
22:49.600 --> 22:54.900 align:start position:15% line:79.33% size:70%
And then I'm just gonna open
the ripe avocado.
22:55.033 --> 22:57.933 align:start position:12.5% line:79.33% size:75%
It's one of the most beautiful
reveals when you open one.
22:58.066 --> 23:00.133 align:start position:27.5% line:79.33% size:45%
It is just perfect
and ready for you.
23:00.266 --> 23:03.433 align:start position:20% line:79.33% size:57.5%
And then I'm gonna dice
the avocado.
23:03.566 --> 23:10.200 align:start position:12.5% line:10% size:70%
This is like a cross between
a salad and a chunky guacamole.
23:10.333 --> 23:15.233 align:start position:10% line:10% size:75%
And now I'm adding 5 ounces of
the panela cheese that I diced.
23:15.366 --> 23:18.433 align:start position:27.5% line:79.33% size:40%
We're gonna chop
a little more cilantro.
23:18.566 --> 23:21.866 align:start position:27.5% line:10% size:47.5%
So, I have my plate
and my fork
23:22.000 --> 23:24.400 align:start position:35% line:10% size:30%
and my knife
and my whole meal ready.
23:24.533 --> 23:26.000 align:start position:20% line:84.67% size:60%
You know what these are?
23:26.133 --> 23:28.700 align:start position:27.5% line:79.33% size:45%
These are actually
my wedding plates.
23:28.833 --> 23:31.766 align:start position:27.5% line:79.33% size:45%
I still have them.
They're from Mexico.
23:31.900 --> 23:33.300 align:start position:20% line:84.67% size:57.5%
[Indistinct]. Handmade.
23:33.433 --> 23:35.700 align:start position:20% line:84.67% size:57.5%
Let me get some spoons.
23:35.833 --> 23:37.700 align:start position:10% line:84.67% size:47.5%
[Utensils rattling]
23:37.833 --> 23:39.400 align:start position:12.5% line:84.67% size:75%
And Danny doesn't know it yet,
23:39.533 --> 23:42.133 align:start position:27.5% line:79.33% size:40%
but this is what
he's having for dinner.
23:42.266 --> 23:45.466 align:start position:17.5% line:79.33% size:65%
And I'm gonna convince him
that chicken livers
23:45.600 --> 23:47.700 align:start position:17.5% line:84.67% size:65%
are actually so delicious.
23:47.833 --> 23:50.533 align:start position:17.5% line:79.33% size:62.5%
He's not a fan. He hasn't
tried this recipe.
23:50.666 --> 23:52.533 align:start position:15% line:84.67% size:67.5%
I think he's gonna love it.
23:52.666 --> 23:54.400 align:start position:22.5% line:84.67% size:55%
Let's give this a try.
23:54.533 --> 23:56.533 align:start position:32.5% line:84.67% size:35%
So, my rice...
23:59.133 --> 24:01.933 align:start position:32.5% line:84.67% size:32.5%
Mmm...Mm-hmm!
24:02.066 --> 24:05.766 align:start position:22.5% line:84.67% size:52.5%
It has so much taste.
24:05.900 --> 24:08.233 align:start position:22.5% line:79.33% size:37.5%
It's sweet from
the roasted tomatoes,
24:08.366 --> 24:12.366 align:start position:10% line:79.33% size:77.5%
but I can feel the kick of heat
from the pequin chiles,
24:12.500 --> 24:16.200 align:start position:20% line:79.33% size:62.5%
and then it has the depth
from the cumin and the oregano
24:16.333 --> 24:19.666 align:start position:27.5% line:79.33% size:42.5%
and the sweetness
from the orange.
24:19.800 --> 24:20.766 align:start position:22.5% line:84.67% size:55%
I'm eating everything.
24:20.900 --> 24:23.200 align:start position:37.5% line:84.67% size:25%
The salad.
24:23.333 --> 24:25.466 align:start position:32.5% line:84.67% size:35%
Mmm! So fresh.
24:25.600 --> 24:28.000 align:start position:35% line:10% size:32.5%
Let's go with
the chicken livers.
24:28.166 --> 24:30.366 align:start position:17.5% line:10% size:65%
This is fun. I'm rotating.
24:32.100 --> 24:34.766 align:start position:27.5% line:79.33% size:42.5%
Mmm! Mmm hmm hmm!
Mmm!
24:34.900 --> 24:39.000 align:start position:22.5% line:79.33% size:52.5%
The caramelized onion
is so caramelized,
24:39.133 --> 24:41.100 align:start position:20% line:84.67% size:60%
it's ridiculously sweet.
24:41.233 --> 24:43.533 align:start position:17.5% line:79.33% size:62.5%
But then, with that sauce
of the chipotles
24:43.666 --> 24:45.266 align:start position:32.5% line:84.67% size:35%
and the dijon,
24:45.400 --> 24:48.666 align:start position:17.5% line:10% size:62.5%
it has such an incredible
combination of flavors.
24:48.800 --> 24:53.166 align:start position:20% line:10% size:55%
And the chicken livers
are just so rich and nurturing,
24:53.300 --> 24:56.066 align:start position:17.5% line:10% size:62.5%
and I love chicken livers
so much.
24:56.200 --> 24:59.033 align:start position:35% line:10% size:30%
Mm-hmm! Mmm!
24:59.166 --> 25:01.200 align:start position:27.5% line:10% size:42.5%
This is making me
so happy.
25:01.333 --> 25:02.733 align:start position:35% line:10% size:30%
Mmm hmm hmm.
25:16.666 --> 25:18.433 align:start position:27.5% line:10% size:42.5%
Pati, voice-over:
For recipes and information
25:18.566 --> 25:20.300 align:start position:15% line:10% size:67.5%
from this episode and more,
25:20.433 --> 25:22.466 align:start position:22.5% line:10% size:52.5%
visit patijinich.com.
25:22.600 --> 25:25.300 align:start position:35% line:10% size:30%
And connect!
Find me on Facebook,
25:25.433 --> 25:28.200 align:start position:15% line:10% size:67.5%
TikTok, Twitter, Instagram,
and Pinterest
25:28.333 --> 25:30.200 align:start position:35% line:10% size:30%
@PatiJinich.
25:30.333 --> 25:33.166 align:start position:17.5% line:79.33% size:65%
Announcer: "Pati's Mexican
Table" is brought to you by...
25:33.300 --> 25:35.533 align:start position:15% line:84.67% size:70%
[Singers singing in Spanish]
25:39.333 --> 25:41.866 align:start position:15% line:84.67% size:70%
Man: La Costeña--¡por sabor!
25:43.066 --> 25:45.666 align:start position:15% line:79.33% size:67.5%
Woman: Traditional recipes,
authentic flavors,
25:45.800 --> 25:46.933 align:start position:30% line:10% size:40%
and ingredients.
25:47.066 --> 25:49.533 align:start position:27.5% line:10% size:42.5%
A taste of Mexico
in 90 seconds.
25:49.666 --> 25:51.966 align:start position:17.5% line:10% size:65%
SOMOS--food from the heart
of Mexico.
25:55.200 --> 25:56.933 align:start position:15% line:84.67% size:70%
Men: ♪ Avocados from Mexico
25:57.433 --> 25:59.333 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
25:59.400 --> 26:00.533 align:start position:25% line:84.67% size:50%
and family recipes.
26:00.600 --> 26:01.966 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
26:01.966 --> 26:04.566 align:start position:17.5% line:10% size:57.5%
Woman: Stand together--
helping every person rise.
26:04.700 --> 26:06.833 align:start position:22.5% line:10% size:40%
More information
at standtogether.org.
26:06.966 --> 26:10.333 align:start position:17.5% line:10% size:60%
Woman: Here, the typical
arroz con pollo...or not!
26:10.466 --> 26:11.733 align:start position:27.5% line:10% size:47.5%
Unfollow la Receta.
26:11.866 --> 26:12.900 align:start position:32.5% line:10% size:32.5%
Mahatma rice.
26:13.033 --> 26:14.533 align:start position:27.5% line:10% size:45%
Woman: King Arthur
Baking Company.
26:14.666 --> 26:16.333 align:start position:25% line:10% size:47.5%
Find out more about
our Masa Harina
26:16.466 --> 26:18.000 align:start position:20% line:10% size:60%
at kingarthurbaking.com.
26:18.133 --> 26:23.000 align:start position:30% line:10% size:42.5%
[Nationwide theme
playing on guitar]
26:23.133 --> 26:25.466 align:start position:17.5% line:10% size:65%
Man: Cozilumbre--cookware,
bakeware, and kitchenware
26:25.600 --> 26:28.033 align:start position:17.5% line:10% size:65%
for cooking of tradiciones
in your cocinas.
26:30.766 --> 26:32.633 align:start position:15% line:10% size:67.5%
Man: Gobierno de Monterrey.
26:32.766 --> 26:35.233 align:start position:15% line:79.33% size:67.5%
Announcer: Proud to support
"Pati's Mexican Table"
26:35.366 --> 26:36.666 align:start position:22.5% line:84.67% size:52.5%
on Public Television.