WEBVTT 00:02.533 --> 00:05.800 align:start position:10% line:79.33% size:75% -Guadalajara, Jalisco, is such a hub for creativity in Mexico, 00:05.933 --> 00:07.433 align:start position:17.5% line:84.67% size:62.5% with a thriving art scene 00:07.566 --> 00:11.266 align:start position:22.5% line:79.33% size:55% and oh-so-many amazing food options. 00:11.400 --> 00:14.366 align:start position:12.5% line:79.33% size:75% And sometimes these two things come together beautifully 00:14.500 --> 00:16.366 align:start position:27.5% line:84.67% size:45% on the same plate. 00:16.500 --> 00:18.800 align:start position:25% line:79.33% size:45% I'm getting a tour of a ceramics factory 00:18.933 --> 00:21.433 align:start position:25% line:79.33% size:45% that supplies some of the world's best restaurants 00:21.566 --> 00:23.300 align:start position:12.5% line:84.67% size:75% with plates, bowls, and tiles. 00:23.433 --> 00:24.966 align:start position:20% line:79.33% size:60% These are all the pieces of the mural? 00:25.100 --> 00:26.466 align:start position:30% line:84.67% size:40% -All the pieces. 00:26.600 --> 00:28.200 align:start position:12.5% line:79.33% size:75% And we have to put it together in a mesh. 00:28.333 --> 00:29.866 align:start position:27.5% line:84.67% size:45% -How cool is this? 00:30.000 --> 00:32.000 align:start position:20% line:84.67% size:57.5% Then a stop for sweets, 00:32.133 --> 00:33.633 align:start position:20% line:79.33% size:57.5% where I can barely tell the difference 00:33.766 --> 00:36.066 align:start position:30% line:79.33% size:42.5% between a dessert and a work of art. 00:36.200 --> 00:39.033 align:start position:17.5% line:79.33% size:62.5% I know I should eat these with a fork, pero no. 00:39.166 --> 00:41.700 align:start position:40% line:79.33% size:22.5% -Why not? [ Laughs ] 00:41.833 --> 00:43.166 align:start position:42.5% line:84.67% size:12.5% -Mmm. 00:43.300 --> 00:47.266 align:start position:20% line:79.33% size:62.5% In my kitchen, I'm making two Jalisco-inspired recipes 00:47.400 --> 00:49.133 align:start position:17.5% line:84.67% size:65% with equal, equal taste -- 00:49.266 --> 00:52.533 align:start position:27.5% line:79.33% size:40% a saucy, crispy, flavorful street-food favorite, 00:52.666 --> 00:54.633 align:start position:22.5% line:84.67% size:52.5% pollo à la Valentina, 00:54.766 --> 00:56.366 align:start position:35% line:79.33% size:25% and a side with a perfect combo -- 00:56.500 --> 00:59.300 align:start position:17.5% line:79.33% size:65% jasmine rice with poblanos and corn. 00:59.433 --> 01:02.466 align:start position:27.5% line:79.33% size:45% And this luscious, creamy, decadent 01:02.600 --> 01:04.300 align:start position:20% line:84.67% size:60% almond tres leches cake. 01:04.433 --> 01:08.433 align:start position:27.5% line:79.33% size:40% My favorite ever tres leches cake. 01:08.566 --> 01:10.766 align:start position:30% line:84.67% size:37.5% -♪ Dame, dame ♪ 01:10.900 --> 01:13.000 align:start position:22.5% line:84.67% size:52.5% ♪ Dame tu chocolate ♪ 01:13.133 --> 01:15.600 align:start position:32.5% line:84.67% size:35% ♪ Dame, dame ♪ 01:15.733 --> 01:17.700 align:start position:22.5% line:84.67% size:55% ♪ Dame café caliente ♪ 01:17.833 --> 01:20.300 align:start position:32.5% line:84.67% size:35% ♪ Dame, dame ♪ 01:20.433 --> 01:22.366 align:start position:27.5% line:84.67% size:47.5% ♪ Dame tu corazón ♪ 01:22.533 --> 01:23.666 align:start position:47.5% line:10% size:5% ♪♪ 01:23.800 --> 01:26.466 align:start position:20% line:10% size:57.5% -"Pati's Mexican Table" is made possible by... 01:26.633 --> 01:33.733 align:start position:47.5% line:10% size:5% ♪♪ 01:33.866 --> 01:36.466 align:start position:17.5% line:10% size:62.5% -La Costeña -- por sabor. 01:36.633 --> 01:38.966 align:start position:47.5% line:10% size:5% ♪♪ 01:39.100 --> 01:41.500 align:start position:20% line:10% size:60% -♪ Avocados from Mexico 01:42.000 --> 01:44.266 align:start position:30% line:79.33% size:37.5% Over 40 years,  bringing authentic 01:44.333 --> 01:45.233 align:start position:20% line:79.33% size:57.5% Latin American flavors  to your table. 01:45.300 --> 01:46.500 align:start position:27.5% line:84.67% size:42.5% Tropical Cheese. 01:46.633 --> 01:48.933 align:start position:27.5% line:10% size:45% -Stand Together -- helping every person rise. 01:49.066 --> 01:51.500 align:start position:27.5% line:10% size:40% More information at StandTogether.org. 01:51.633 --> 01:55.533 align:start position:15% line:10% size:70% -Mahatma rice lets you unite ingredients and flavors. 01:55.666 --> 01:57.466 align:start position:25% line:10% size:50% Mahatma rice unites. 01:57.600 --> 01:58.933 align:start position:15% line:10% size:70% -King Arthur Baking Company. 01:59.066 --> 02:02.500 align:start position:12.5% line:10% size:70% Find out more about our masa harina at KingArthurBaking.com. 02:02.633 --> 02:05.500 align:start position:27.5% line:10% size:45% -Oléico high oleic safflower oil. 02:05.633 --> 02:07.500 align:start position:27.5% line:10% size:45% -♪ Oh, oh, oh, oh 02:07.633 --> 02:10.566 align:start position:40% line:10% size:20% -Tecate. Mexico is in us. 02:10.700 --> 02:13.200 align:start position:27.5% line:10% size:45% -FEMSA Foundation. 02:13.366 --> 02:15.566 align:start position:47.5% line:10% size:5% ♪♪ 02:15.700 --> 02:19.400 align:start position:17.5% line:10% size:62.5% [ Mid-tempo music plays ] 02:19.533 --> 02:22.333 align:start position:12.5% line:79.33% size:72.5% -You know when we're savoring bite after bite 02:22.466 --> 02:24.766 align:start position:12.5% line:84.67% size:72.5% after delicious bite of food. 02:24.900 --> 02:28.266 align:start position:17.5% line:79.33% size:62.5% Do we ever notice a plate or the bowl? 02:28.400 --> 02:31.233 align:start position:20% line:79.33% size:57.5% When they're made here, at Cerámica Suro, 02:31.366 --> 02:34.333 align:start position:20% line:79.33% size:57.5% they definitely deserve our attention. 02:34.466 --> 02:35.600 align:start position:40% line:84.67% size:17.5% iHola! 02:35.733 --> 02:39.433 align:start position:22.5% line:79.33% size:52.5% And so does this man, José Noé Suro. 02:43.133 --> 02:45.933 align:start position:25% line:79.33% size:42.5% iAy! Wait! Mari! Mari, can you give me my phone? 02:46.066 --> 02:48.400 align:start position:27.5% line:79.33% size:45% -Yeah. Hey, Karen. [ Laughs ] 02:48.533 --> 02:49.900 align:start position:10% line:84.67% size:80% -So, this is my sister, Karen... 02:50.033 --> 02:51.366 align:start position:45% line:79.33% size:10% -Hi! -...who I adore. 02:51.500 --> 02:52.766 align:start position:25% line:84.67% size:50% -Lovely to meet you! 02:52.900 --> 02:54.100 align:start position:17.5% line:84.67% size:62.5% -Karen has the hottest -- 02:54.233 --> 02:57.600 align:start position:20% line:79.33% size:55% the hottest restaurant in Mexico City, called Niddo. 02:57.733 --> 02:59.300 align:start position:17.5% line:84.67% size:65% -We're building an empire. 02:59.433 --> 03:01.433 align:start position:10% line:79.33% size:80% -We're working on the new plates for Niddo 03:01.566 --> 03:03.033 align:start position:17.5% line:84.67% size:62.5% and some pieces with her. 03:03.166 --> 03:04.366 align:start position:37.5% line:84.67% size:22.5% -Amazing! 03:08.800 --> 03:10.100 align:start position:37.5% line:84.67% size:22.5% Bye, Kar! 03:10.233 --> 03:11.933 align:start position:17.5% line:84.67% size:62.5% [ Mid-tempo music plays ] 03:12.100 --> 03:15.600 align:start position:47.5% line:10% size:5% ♪♪ 03:15.733 --> 03:18.800 align:start position:12.5% line:79.33% size:72.5% José Noé seems to be involved in everything in this city, 03:18.933 --> 03:20.400 align:start position:15% line:84.67% size:70% from its biggest restaurants 03:20.533 --> 03:23.100 align:start position:25% line:79.33% size:50% to art installations and everything in between. 03:23.233 --> 03:25.466 align:start position:22.5% line:79.33% size:55% And it goes way beyond Guadalajara. 03:25.600 --> 03:28.600 align:start position:15% line:79.33% size:67.5% This is gonna be the bottom of a pool in Austin. 03:28.733 --> 03:30.100 align:start position:25% line:84.67% size:50% Artists, architects, 03:30.233 --> 03:31.900 align:start position:32.5% line:79.33% size:32.5% and designers from all over the world 03:32.033 --> 03:34.833 align:start position:20% line:79.33% size:57.5% work with Cerámica Suro on all kinds of projects. 03:34.966 --> 03:38.433 align:start position:10% line:79.33% size:80% His creative juices are flowing! This is contagious! 03:38.566 --> 03:43.500 align:start position:10% line:79.33% size:80% It seems like no idea is too big or too small or too out there. 03:46.466 --> 03:48.200 align:start position:20% line:84.67% size:57.5% -Half a million pieces. 03:48.333 --> 03:49.933 align:start position:17.5% line:79.33% size:62.5% -These are all the pieces of the mural? 03:50.066 --> 03:51.400 align:start position:30% line:84.67% size:40% -All the pieces. 03:51.533 --> 03:53.133 align:start position:12.5% line:79.33% size:75% And we have to put it together in a mesh. 03:53.266 --> 03:56.200 align:start position:35% line:79.33% size:25% -[ Gasps ] How cool is this? 03:56.333 --> 03:58.233 align:start position:17.5% line:84.67% size:62.5% [ Mid-tempo music plays ] 04:00.533 --> 04:02.566 align:start position:42.5% line:79.33% size:12.5% Okay. This is my spice cabinet. 04:02.700 --> 04:03.700 align:start position:37.5% line:84.67% size:20% -Mm-hmm. 04:03.833 --> 04:05.666 align:start position:15% line:79.33% size:67.5% -I'm looking for the colors in my dress. 04:05.800 --> 04:07.833 align:start position:37.5% line:79.33% size:25% Excuse me. [ Laughter ] 04:07.966 --> 04:10.700 align:start position:17.5% line:84.67% size:65% I'm just missing the pink. 04:10.833 --> 04:12.700 align:start position:25% line:84.67% size:50% [ Speaking Spanish ] 04:12.833 --> 04:15.166 align:start position:15% line:79.33% size:70% Now I need to make something with this. 04:15.300 --> 04:18.833 align:start position:17.5% line:79.33% size:65% José wants to make a plate with the colors of my dress, 04:18.966 --> 04:20.033 align:start position:32.5% line:84.67% size:35% and I am game. 04:20.166 --> 04:21.933 align:start position:20% line:84.67% size:60% [ Up-tempo music plays ] 04:22.100 --> 04:25.766 align:start position:47.5% line:10% size:5% ♪♪ 04:25.900 --> 04:28.066 align:start position:17.5% line:84.67% size:65% I should open a restaurant 04:28.200 --> 04:30.933 align:start position:15% line:79.33% size:70% so that I can have my plates designed by you. 04:31.066 --> 04:33.133 align:start position:35% line:79.33% size:30% -You should. -[ Laughs ] 04:33.266 --> 04:35.866 align:start position:22.5% line:79.33% size:57.5% Whether you're painting with a brush or a spoon, 04:36.000 --> 04:40.166 align:start position:10% line:79.33% size:77.5% one can almost taste the energy of creativity here. 04:40.300 --> 04:43.966 align:start position:17.5% line:79.33% size:65% And today I'm lucky enough to see him collaborate 04:44.100 --> 04:49.166 align:start position:10% line:79.33% size:75% with one of Guadalajara's most respected chefs, Poncho Cadena. 04:56.300 --> 04:57.533 align:start position:15% line:84.67% size:67.5% So, you guys work together, 04:57.666 --> 05:00.466 align:start position:15% line:79.33% size:70% and you bring your food here to test it here 05:00.600 --> 05:02.166 align:start position:27.5% line:79.33% size:47.5% to see how it works on the plates 05:02.300 --> 05:03.900 align:start position:27.5% line:79.33% size:45% and if you need to change things? 05:04.033 --> 05:06.733 align:start position:15% line:79.33% size:70% -Well, actually, it's really a very cool place to inspire 05:06.866 --> 05:09.300 align:start position:27.5% line:79.33% size:47.5% and to get inspired because you can see 05:09.433 --> 05:12.700 align:start position:15% line:79.33% size:70% a lot of different textures, different kind of plates. 05:12.833 --> 05:14.800 align:start position:27.5% line:79.33% size:47.5% Plate and the food, it works together. 05:14.933 --> 05:16.400 align:start position:20% line:84.67% size:60% -So, we're having an...? 05:16.533 --> 05:18.500 align:start position:17.5% line:84.67% size:65% -This is a beet aguachile. 05:20.400 --> 05:22.366 align:start position:37.5% line:10% size:22.5% -Exactly. Mm-hmm. 05:22.500 --> 05:24.666 align:start position:17.5% line:84.67% size:62.5% [ Mid-tempo music plays ] 05:26.000 --> 05:27.066 align:start position:42.5% line:84.67% size:12.5% -Mmm! 05:27.200 --> 05:28.366 align:start position:42.5% line:79.33% size:10% Mmm! Mm-hmm. 05:29.266 --> 05:30.400 align:start position:45% line:10% size:10% Mmm! 05:30.533 --> 05:32.500 align:start position:12.5% line:84.67% size:72.5% The plate looks prettier now. 05:32.633 --> 05:33.933 align:start position:35% line:84.67% size:27.5% -[ Laughs ] 05:35.266 --> 05:36.166 align:start position:40% line:10% size:15% -iAy! 05:36.300 --> 05:39.066 align:start position:47.5% line:79.33% size:7.5% Oh! iQue bonito! 05:39.200 --> 05:42.700 align:start position:17.5% line:79.33% size:65% And it goes with my dress, and it goes with my kitchen. 05:42.833 --> 05:46.366 align:start position:10% line:79.33% size:77.5% José Noé and Poncho are helping to push the envelope 05:46.500 --> 05:48.266 align:start position:30% line:84.67% size:37.5% in Guadalajara. 05:48.400 --> 05:50.766 align:start position:32.5% line:79.33% size:30% The city has a very conservative past, 05:50.900 --> 05:54.233 align:start position:15% line:79.33% size:70% but now things are expanding and growing. 06:16.566 --> 06:20.833 align:start position:17.5% line:84.67% size:62.5% [ Mid-tempo music plays ] 06:20.966 --> 06:25.400 align:start position:12.5% line:79.33% size:75% The influence of Suro ceramics on Hueso is undeniable. 06:25.566 --> 06:32.133 align:start position:47.5% line:10% size:5% ♪♪ 06:32.266 --> 06:34.566 align:start position:32.5% line:84.67% size:32.5% iHola, hola! 06:36.333 --> 06:38.300 align:start position:10% line:84.67% size:80% These are all real bones, right? 06:38.433 --> 06:40.633 align:start position:35% line:79.33% size:30% -Yes indeed. -You're very bold. 06:40.766 --> 06:44.000 align:start position:20% line:79.33% size:55% So, it's called Hueso, which translates to "bone." 06:44.133 --> 06:46.266 align:start position:32.5% line:79.33% size:35% -For me, bone, it means flavor, no? 06:46.400 --> 06:47.566 align:start position:42.5% line:84.67% size:15% -Yeah. 06:54.000 --> 06:55.400 align:start position:30% line:79.33% size:37.5% -Claro que sí.  Claro que sí. 06:59.333 --> 07:00.633 align:start position:22.5% line:84.67% size:52.5% -His Mussels Triple X 07:00.766 --> 07:03.133 align:start position:25% line:79.33% size:52.5% are a twist of French and Mexican influence. 07:03.266 --> 07:04.933 align:start position:22.5% line:79.33% size:52.5% -A small chili paste. -Ooh! 07:05.066 --> 07:07.066 align:start position:27.5% line:79.33% size:47.5% Poncho is an artist through and through. 07:07.200 --> 07:09.500 align:start position:32.5% line:79.33% size:37.5% Before his rise as a rock-star chef, 07:09.633 --> 07:13.066 align:start position:10% line:79.33% size:77.5% he was center stage as a singer for a punk-rock band. 07:13.200 --> 07:16.333 align:start position:17.5% line:79.33% size:65% So his love of music, art, and design 07:16.466 --> 07:18.600 align:start position:12.5% line:84.67% size:72.5% enhance his talent with food, 07:18.733 --> 07:20.533 align:start position:30% line:79.33% size:37.5% creating plates worth the experience. 07:20.666 --> 07:24.400 align:start position:20% line:79.33% size:62.5% -Now we just need to boil a little bit, and that's it. 07:24.533 --> 07:26.400 align:start position:35% line:84.67% size:27.5% Smell this. 07:26.533 --> 07:28.566 align:start position:35% line:84.67% size:25% -iOye ya! 07:28.700 --> 07:31.000 align:start position:32.5% line:84.67% size:30% iPor favor! 07:37.700 --> 07:38.566 align:start position:45% line:84.67% size:10% Mmm. 07:38.700 --> 07:39.800 align:start position:45% line:79.33% size:7.5% Mm? -Mm-hmm. 07:39.933 --> 07:41.466 align:start position:30% line:84.67% size:40% -So much flavor! 07:41.600 --> 07:43.200 align:start position:17.5% line:84.67% size:65% [ Down-tempo music plays ] 07:43.366 --> 07:46.333 align:start position:47.5% line:10% size:5% ♪♪ 07:46.466 --> 07:48.566 align:start position:40% line:79.33% size:17.5% Mm-hmm. Mm-hmm-hmm. 07:48.700 --> 07:50.666 align:start position:32.5% line:79.33% size:30% Mmm! Mm-hmm! -[ Chuckles ] 07:50.800 --> 07:52.000 align:start position:12.5% line:84.67% size:72.5% -And he wouldn't let me leave 07:52.133 --> 07:54.733 align:start position:22.5% line:79.33% size:57.5% without trying his take on a Tapatío favorite... 07:54.866 --> 07:56.900 align:start position:42.5% line:10% size:10% Ooh! ...broiled veal tongue. 07:59.133 --> 08:01.700 align:start position:27.5% line:79.33% size:40% Poncho serves it with charred onion jam, 08:01.833 --> 08:05.200 align:start position:30% line:79.33% size:35% pickled beets, and green avocado mousse. 08:05.333 --> 08:06.800 align:start position:30% line:84.67% size:40% Look at my taco. 08:06.966 --> 08:13.066 align:start position:47.5% line:10% size:5% ♪♪ 08:13.200 --> 08:15.233 align:start position:32.5% line:84.67% size:35% What is this?! 08:17.233 --> 08:21.733 align:start position:12.5% line:79.33% size:75% Eating Poncho's delicious food on plates made at Cerámica Suro, 08:21.866 --> 08:23.466 align:start position:20% line:84.67% size:57.5% I get why they both say 08:23.600 --> 08:25.966 align:start position:20% line:79.33% size:57.5% they just wouldn't work anywhere else. 08:26.100 --> 08:29.933 align:start position:17.5% line:79.33% size:65% -It has art. It has music. It has gastronomy. 08:30.066 --> 08:31.966 align:start position:17.5% line:79.33% size:65% It's evolving. It's alive. It's organic. 08:32.100 --> 08:35.200 align:start position:20% line:10% size:60% I have everything I need to be creative. 08:40.533 --> 08:42.300 align:start position:15% line:79.33% size:67.5% -And there's so much beauty in Jalisco, 08:42.433 --> 08:45.766 align:start position:22.5% line:79.33% size:55% not only the gorgeous, colorful food, 08:45.900 --> 08:48.600 align:start position:20% line:79.33% size:57.5% but where they serve it and cook it and present it, 08:48.733 --> 08:52.733 align:start position:15% line:79.33% size:72.5% and even the tiles that adorn the restaurants and the homes. 08:52.866 --> 08:55.566 align:start position:12.5% line:84.67% size:75% These tiles come from Jalisco. 08:55.700 --> 08:59.100 align:start position:22.5% line:79.33% size:55% These bowls and plates come from Jalisco. 08:59.233 --> 09:02.100 align:start position:35% line:79.33% size:32.5% And they have this amazing chicken there 09:02.233 --> 09:04.500 align:start position:32.5% line:79.33% size:32.5% that's called pollo à la Valentina. 09:04.633 --> 09:06.933 align:start position:20% line:79.33% size:57.5% It's chicken, potatoes, vegetables, 09:07.066 --> 09:09.100 align:start position:30% line:79.33% size:42.5% shredded lettuce, pickled jalapeños, 09:09.233 --> 09:13.600 align:start position:20% line:79.33% size:62.5% and sauced in this simple but oh-so-flavorful sauce. 09:13.733 --> 09:16.133 align:start position:10% line:84.67% size:77.5% So, this is one of those dishes 09:16.266 --> 09:18.300 align:start position:27.5% line:79.33% size:47.5% that had its origin as street food, 09:18.433 --> 09:20.166 align:start position:17.5% line:79.33% size:62.5% that then people loved it so much 09:20.300 --> 09:22.333 align:start position:25% line:79.33% size:50% that they adapted it to make it at home. 09:22.466 --> 09:26.233 align:start position:12.5% line:79.33% size:72.5% So, I have a pound and a half of ripe Roma tomatoes. 09:26.366 --> 09:28.466 align:start position:20% line:79.33% size:60% You can use any tomatoes that you like. 09:28.600 --> 09:32.933 align:start position:15% line:79.33% size:65% You want to see them fully blushed red and very mushy. 09:33.066 --> 09:36.833 align:start position:22.5% line:79.33% size:50% I have my water here that's already at a boil. 09:36.966 --> 09:40.600 align:start position:15% line:79.33% size:67.5% The great thing about using tomatoes that are so ripe 09:40.733 --> 09:43.000 align:start position:12.5% line:84.67% size:75% is that they cook really fast. 09:43.133 --> 09:46.800 align:start position:30% line:79.33% size:42.5% We're getting all of our chicken pieces out. 09:46.933 --> 09:49.333 align:start position:12.5% line:10% size:72.5% It turns out that this method 09:49.466 --> 09:53.366 align:start position:12.5% line:10% size:75% of precooking both the chicken and the potatoes 09:53.500 --> 09:55.633 align:start position:20% line:10% size:60% before they bring it out to the street, 09:55.766 --> 09:58.033 align:start position:10% line:10% size:80% it makes it absolutely delicious 09:58.166 --> 10:01.266 align:start position:10% line:10% size:80% because the potatoes are already soft and tender, 10:01.400 --> 10:03.366 align:start position:17.5% line:10% size:62.5% and then they go in brown and crisp. 10:03.500 --> 10:06.333 align:start position:22.5% line:79.33% size:52.5% So what's not to love about that? 10:06.466 --> 10:09.433 align:start position:10% line:79.33% size:80% We're gonna let the chicken cool and dry. 10:09.566 --> 10:12.500 align:start position:17.5% line:79.33% size:65% So, if you want to open up a street-food stand, 10:12.633 --> 10:14.500 align:start position:32.5% line:79.33% size:35% I'm giving you your first recipe. 10:14.633 --> 10:17.366 align:start position:15% line:79.33% size:70% We're gonna put the tomatoes in the blender. 10:17.500 --> 10:18.833 align:start position:32.5% line:84.67% size:32.5% Surprisingly, 10:18.966 --> 10:22.900 align:start position:12.5% line:79.33% size:72.5% this sauce does not have many ingredients or chilies in it. 10:23.033 --> 10:27.133 align:start position:12.5% line:79.33% size:75% What it does have is the brine from pickled jalapeños. 10:27.266 --> 10:31.200 align:start position:22.5% line:79.33% size:52.5% It has all the flavor that the brine has been getting 10:31.333 --> 10:34.100 align:start position:12.5% line:79.33% size:75% from the chilies, the carrots, and the onions. 10:34.233 --> 10:36.366 align:start position:15% line:84.67% size:70% So I'm adding 3 tablespoons. 10:36.500 --> 10:39.900 align:start position:17.5% line:79.33% size:60% And then of course we're gonna eat the pickled jalapeños 10:40.033 --> 10:41.533 align:start position:25% line:84.67% size:50% with the final dish. 10:41.666 --> 10:45.866 align:start position:22.5% line:79.33% size:52.5% Adding 1 1/2 teaspoon of dried oregano, 10:46.000 --> 10:47.700 align:start position:30% line:84.67% size:40% 1 teaspoon salt. 10:47.833 --> 10:51.633 align:start position:17.5% line:79.33% size:62.5% This is it for the sauce. That's it! 10:56.966 --> 11:01.066 align:start position:25% line:79.33% size:50% The smell of oregano with cooked tomatoes 11:01.200 --> 11:03.733 align:start position:10% line:84.67% size:80% and that pickled jalapeño brine. 11:03.866 --> 11:05.200 align:start position:45% line:84.67% size:10% Mmm! 11:05.333 --> 11:08.600 align:start position:22.5% line:79.33% size:55% I'm gonna have my heat at medium-high heat. 11:08.733 --> 11:13.633 align:start position:27.5% line:79.33% size:40% I'm going to add a full tablespoon of oil. 11:13.766 --> 11:16.233 align:start position:10% line:84.67% size:77.5% Then we wait for it to get hot, 11:16.366 --> 11:19.933 align:start position:10% line:79.33% size:77.5% and we're gonna cook this sauce for about five to six minutes, 11:20.066 --> 11:24.333 align:start position:15% line:79.33% size:70% just until the sauce seasons and thickens. 11:24.466 --> 11:25.400 align:start position:27.5% line:84.67% size:47.5% And then that's it. 11:25.533 --> 11:28.833 align:start position:20% line:79.33% size:60% You see the colors going from bright red 11:28.966 --> 11:30.900 align:start position:30% line:84.67% size:37.5% to really rich. 11:31.033 --> 11:33.300 align:start position:25% line:79.33% size:50% Pollo à la Valentina is delicious 11:33.433 --> 11:35.766 align:start position:27.5% line:79.33% size:42.5% just with chicken and the potatoes. 11:35.900 --> 11:39.133 align:start position:12.5% line:79.33% size:75% But if you want something else to use that sauce in, 11:39.266 --> 11:43.333 align:start position:15% line:79.33% size:65% this corn and poblano rice is perfect as another side. 11:43.466 --> 11:46.800 align:start position:30% line:79.33% size:37.5% I'm gonna start by heating up my oil. 11:46.933 --> 11:49.533 align:start position:22.5% line:79.33% size:50% There's so many ways to make rice in Mexico, 11:49.666 --> 11:52.200 align:start position:25% line:79.33% size:47.5% but we always start with this first step. 11:52.333 --> 11:55.066 align:start position:27.5% line:79.33% size:47.5% It gives it a layer of toasted flavor 11:55.200 --> 11:58.733 align:start position:27.5% line:79.33% size:45% and makes any kind of Mexican rice taste Mexican. 11:58.866 --> 12:02.466 align:start position:15% line:79.33% size:70% I started using jasmine rice when I moved to the U.S. 12:02.600 --> 12:04.233 align:start position:15% line:84.67% size:67.5% We're using 2 cups of rice. 12:04.366 --> 12:10.933 align:start position:12.5% line:79.33% size:75% I'm gonna fry the rice in this bit of oil until it gets toasty. 12:11.066 --> 12:18.200 align:start position:10% line:79.33% size:77.5% I love it because it is floral, aromatic, kind of exotic. 12:18.333 --> 12:21.000 align:start position:30% line:79.33% size:35% Goes beautiful with all my Mexican flavors 12:21.133 --> 12:23.100 align:start position:35% line:79.33% size:27.5% that I have here in this kitchen. 12:23.233 --> 12:27.666 align:start position:22.5% line:79.33% size:57.5% And I'm waiting for the rice grains to change in color 12:27.800 --> 12:32.033 align:start position:20% line:79.33% size:57.5% from that grayish white to a deep, deep white. 12:32.166 --> 12:34.966 align:start position:20% line:79.33% size:57.5% I'm adding 1 tablespoon of butter. 12:35.100 --> 12:36.300 align:start position:27.5% line:84.67% size:47.5% [ Butter sizzling ] 12:36.433 --> 12:38.500 align:start position:17.5% line:84.67% size:65% And once the butter melts, 12:38.633 --> 12:43.000 align:start position:22.5% line:79.33% size:52.5% I'm gonna add 2/3 cup of white chopped onion, 12:43.133 --> 12:47.000 align:start position:15% line:84.67% size:67.5% 1 1/2 cups of corn kernels. 12:47.133 --> 12:51.066 align:start position:20% line:79.33% size:60% And then we're gonna let the corn toast a little. 12:51.200 --> 12:55.366 align:start position:25% line:79.33% size:52.5% I'm gonna season this with 1 teaspoon of salt, 12:55.500 --> 12:59.733 align:start position:10% line:84.67% size:80% 1/2 teaspoon of ground allspice. 12:59.866 --> 13:02.166 align:start position:12.5% line:84.67% size:72.5% Since we have 2 cups of rice, 13:02.300 --> 13:05.533 align:start position:20% line:79.33% size:57.5% I'm going to add 4 cups of chicken broth. 13:05.666 --> 13:10.633 align:start position:15% line:79.33% size:70% And as this starts simmering all over the edges, 13:10.766 --> 13:12.633 align:start position:30% line:79.33% size:40% I'm going to add my poblano peppers. 13:12.766 --> 13:15.633 align:start position:27.5% line:79.33% size:40% They were fresh. You roast them or broil them. 13:15.766 --> 13:17.966 align:start position:20% line:79.33% size:55% You put them in a bag, you sweat them, you clean them, 13:18.100 --> 13:20.233 align:start position:12.5% line:79.33% size:72.5% and then you remove the stems and the seeds. 13:20.366 --> 13:23.333 align:start position:27.5% line:79.33% size:47.5% And I cut them here into small strips. 13:23.466 --> 13:27.900 align:start position:15% line:79.33% size:72.5% Once the chicken broth starts simmering, you add the poblanos. 13:28.033 --> 13:30.366 align:start position:20% line:79.33% size:57.5% This is such an amazing combination. 13:30.500 --> 13:32.533 align:start position:15% line:84.67% size:70% You have the poblano chilies 13:32.666 --> 13:35.766 align:start position:17.5% line:79.33% size:62.5% that are really exuberant and aromatic, 13:35.900 --> 13:37.900 align:start position:15% line:84.67% size:67.5% just like the jasmine rice. 13:38.033 --> 13:42.866 align:start position:12.5% line:79.33% size:75% You really do want to wait for the broth to strongly simmer. 13:43.000 --> 13:46.866 align:start position:15% line:79.33% size:70% You cover, and it's gonna be like 10 to 15 minutes. 13:47.000 --> 13:51.200 align:start position:17.5% line:84.67% size:65% [ Down-tempo music plays ] 13:51.333 --> 13:56.633 align:start position:20% line:79.33% size:62.5% Sometimes food meets art, and sometimes food is art. 13:56.766 --> 13:58.766 align:start position:17.5% line:84.67% size:65% At the dessert destination 13:58.900 --> 14:00.066 align:start position:32.5% line:84.67% size:32.5% La Postrería, 14:00.200 --> 14:03.200 align:start position:17.5% line:79.33% size:62.5% Chef Fernanda Covarrubias is reimagining 14:03.333 --> 14:05.366 align:start position:17.5% line:84.67% size:65% what a sweet treat can be. 14:05.500 --> 14:07.766 align:start position:20% line:79.33% size:57.5% I don't think I've been to a place 14:07.900 --> 14:10.233 align:start position:27.5% line:79.33% size:40% that has so many gorgeous desserts 14:10.366 --> 14:12.066 align:start position:12.5% line:79.33% size:75% that look like a piece of art. -Thank you. 14:12.200 --> 14:14.733 align:start position:17.5% line:79.33% size:65% -Maybe that has to do with Guadalajara, no? 14:14.866 --> 14:17.933 align:start position:15% line:10% size:70% This is a place that is just so full of art and creativity. 14:18.066 --> 14:19.233 align:start position:42.5% line:10% size:12.5% -Yes. I think so. 14:19.366 --> 14:21.466 align:start position:12.5% line:79.33% size:72.5% -Do you think that comes from you being a Tapatía? 14:21.600 --> 14:23.033 align:start position:35% line:79.33% size:27.5% -[ Laughs ] -Maybe? 14:23.166 --> 14:24.966 align:start position:12.5% line:84.67% size:75% -This is a very talented city. 14:25.100 --> 14:28.766 align:start position:15% line:79.33% size:67.5% The mix of all the cultures that we have here, 14:28.900 --> 14:30.600 align:start position:15% line:84.67% size:70% we transform them into food. 14:33.066 --> 14:34.100 align:start position:32.5% line:10% size:35% [ Both laugh ] 14:36.600 --> 14:38.266 align:start position:17.5% line:10% size:65% It's you eat what you see, 14:38.400 --> 14:40.500 align:start position:17.5% line:79.33% size:62.5% and what we're gonna eat, it's a cheesecake 14:40.633 --> 14:44.466 align:start position:12.5% line:79.33% size:72.5% made with the mandarin skins, mandarin liqueur. 14:44.600 --> 14:46.433 align:start position:17.5% line:79.33% size:62.5% -And it really looks like a tangerine. 14:46.566 --> 14:48.233 align:start position:27.5% line:79.33% size:45% Just look at that. -It does. 14:49.633 --> 14:51.366 align:start position:17.5% line:79.33% size:62.5% -I know I should eat this with a fork... 14:52.466 --> 14:53.866 align:start position:40% line:79.33% size:22.5% -Why not? [ Laughs ] 14:55.366 --> 14:57.500 align:start position:42.5% line:84.67% size:12.5% -Mmm. 14:59.466 --> 15:02.533 align:start position:25% line:79.33% size:47.5% And I put it, like, next to my face, I could smell, 15:02.666 --> 15:05.066 align:start position:25% line:79.33% size:47.5% like, how you smell when you peel a tangerine 15:05.200 --> 15:06.433 align:start position:30% line:84.67% size:37.5% and it's juicy. 15:06.566 --> 15:08.500 align:start position:20% line:79.33% size:57.5% -That's the whole idea. -And it sprinkles everywhere. 15:08.633 --> 15:10.233 align:start position:20% line:79.33% size:60% You know how when you -- -On the spot. Yes. 15:10.366 --> 15:12.633 align:start position:42.5% line:79.33% size:15% -Yeah! This is so amazing. 15:12.766 --> 15:14.333 align:start position:12.5% line:79.33% size:75% -And then we have another type of dessert 15:14.466 --> 15:16.333 align:start position:27.5% line:79.33% size:47.5% that we call, like, plated desserts, 15:16.466 --> 15:18.333 align:start position:17.5% line:79.33% size:65% and we do them à la minute in the kitchen. 15:18.466 --> 15:20.633 align:start position:17.5% line:84.67% size:62.5% [ Mid-tempo music plays ] 15:24.200 --> 15:25.933 align:start position:30% line:79.33% size:40% -When you create these kinds of dishes, 15:26.066 --> 15:29.933 align:start position:12.5% line:79.33% size:72.5% what do you see your mission, like, in food being? 15:30.066 --> 15:34.200 align:start position:22.5% line:79.33% size:52.5% -To show a dessert as an experience, not just a food. 15:34.366 --> 15:36.566 align:start position:15% line:79.33% size:67.5% So everything that involves all your senses... 15:38.266 --> 15:39.566 align:start position:35% line:79.33% size:30% ...the value that one ingredient has. 15:42.800 --> 15:46.133 align:start position:27.5% line:79.33% size:42.5% -Enough watching. Let's eat. 15:46.266 --> 15:48.466 align:start position:17.5% line:79.33% size:62.5% -So, this one, we call it herbed clam. 15:48.600 --> 15:50.466 align:start position:35% line:79.33% size:30% In one bite. -One bite. 15:52.033 --> 15:53.566 align:start position:45% line:84.67% size:10% Mmm! 15:53.700 --> 15:55.100 align:start position:37.5% line:84.67% size:22.5% Mmm! Mmm. 15:58.733 --> 16:02.800 align:start position:20% line:10% size:60% Like what you said about highlighting the one ingredient. 16:02.933 --> 16:04.500 align:start position:25% line:79.33% size:50% It just elevated it. -Yes. 16:04.633 --> 16:05.833 align:start position:10% line:84.67% size:77.5% -I would have like 45 of these. 16:05.966 --> 16:07.300 align:start position:27.5% line:79.33% size:42.5% -You have dozens. -45. 16:07.433 --> 16:09.733 align:start position:25% line:79.33% size:50% -Like a dozen. Yeah. -Yeah. Yes. 16:09.866 --> 16:14.133 align:start position:15% line:79.33% size:72.5% -This one is a combination of raspberries, lychees, and roses. 16:14.266 --> 16:17.333 align:start position:45% line:79.33% size:12.5% -Mmm! I love lychee. 16:17.466 --> 16:20.366 align:start position:22.5% line:84.67% size:52.5% This is so beautiful. 16:20.500 --> 16:22.166 align:start position:42.5% line:84.67% size:12.5% -Mmm. 16:22.300 --> 16:23.766 align:start position:42.5% line:84.67% size:12.5% -Mmm. 16:26.133 --> 16:29.200 align:start position:15% line:79.33% size:70% And the combination of these three is perfect balance. 16:30.433 --> 16:32.100 align:start position:12.5% line:10% size:72.5% -...it's, like, super subtle. 16:32.233 --> 16:34.366 align:start position:17.5% line:79.33% size:65% [ Down-tempo music plays ] -This is called Forest. 16:34.500 --> 16:36.766 align:start position:42.5% line:79.33% size:15% -Okay. -So, we have matcha tea, 16:36.900 --> 16:41.600 align:start position:25% line:79.33% size:50% pistachios, berries, and we also put earth extract. 16:41.733 --> 16:43.500 align:start position:22.5% line:79.33% size:52.5% So when you try it -- -Earth extract? 16:43.633 --> 16:44.800 align:start position:37.5% line:84.67% size:20% -Uh-huh. 16:44.933 --> 16:47.033 align:start position:27.5% line:79.33% size:47.5% -My mind is blowing and I haven't even tried it. 16:47.166 --> 16:50.133 align:start position:22.5% line:79.33% size:55% -Wait till you try it. Yeah. 16:50.266 --> 16:52.266 align:start position:17.5% line:79.33% size:62.5% [ Mid-tempo music plays ] -Mmm. 16:52.400 --> 16:53.600 align:start position:45% line:84.67% size:10% Mmm! 16:55.766 --> 16:57.033 align:start position:15% line:79.33% size:67.5% -When people maybe think of Guadalajara, 16:57.166 --> 16:58.066 align:start position:22.5% line:84.67% size:52.5% it's just traditions. 16:58.200 --> 16:59.700 align:start position:45% line:79.33% size:12.5% -Yes. -But now there's also a mix. 16:59.833 --> 17:05.466 align:start position:15% line:79.33% size:72.5% You see all these new places, like Hueso, like La Postrería, 17:05.600 --> 17:07.233 align:start position:15% line:84.67% size:70% that involve all your senses 17:07.366 --> 17:11.000 align:start position:17.5% line:79.33% size:65% in the architecture of the places, the flavors, the dishes. 17:11.133 --> 17:12.733 align:start position:27.5% line:79.33% size:47.5% People need to come to Guadalajara. 17:12.866 --> 17:15.133 align:start position:20% line:79.33% size:57.5% -Yes. They need to come and eat it here. 17:15.266 --> 17:16.766 align:start position:35% line:84.67% size:27.5% -[ Laughs ] 17:18.033 --> 17:21.366 align:start position:10% line:10% size:77.5% -Now we have everything that we need for the pollo Valentina. 17:21.500 --> 17:24.000 align:start position:12.5% line:10% size:75% So, when you come to the stand and you order your chicken, 17:24.133 --> 17:26.000 align:start position:10% line:84.67% size:77.5% all they have to do is sauce it 17:26.133 --> 17:28.533 align:start position:17.5% line:79.33% size:60% and give it a quick fry, which is what we're gonna do. 17:28.666 --> 17:30.800 align:start position:10% line:84.67% size:80% I have my heat over medium-high. 17:30.933 --> 17:33.733 align:start position:27.5% line:79.33% size:45% I'm gonna first go with the potatoes. 17:33.866 --> 17:35.133 align:start position:30% line:84.67% size:40% [ Oil sizzling ] 17:35.266 --> 17:36.933 align:start position:17.5% line:84.67% size:62.5% [ Mid-tempo music plays ] 17:37.100 --> 17:39.933 align:start position:47.5% line:10% size:5% ♪♪ 17:40.066 --> 17:42.133 align:start position:30% line:79.33% size:35% Now I'm adding some salt and pepper. 17:42.266 --> 17:46.200 align:start position:10% line:79.33% size:80% And these potatoes are now going to crisp up but with the sauce. 17:46.333 --> 17:49.166 align:start position:25% line:79.33% size:50% And we're just gonna let them brown. 17:49.300 --> 17:51.066 align:start position:22.5% line:84.67% size:55% Potatoes are gorgeous. 17:51.200 --> 17:53.633 align:start position:12.5% line:79.33% size:72.5% So, remember, they're already cooked in that chicken broth, 17:53.766 --> 17:57.300 align:start position:12.5% line:84.67% size:75% so they're really soft inside. 17:57.433 --> 18:01.500 align:start position:22.5% line:79.33% size:55% And now we're gonna do the same thing with the chicken. 18:01.633 --> 18:03.333 align:start position:17.5% line:84.67% size:65% [ Down-tempo music plays ] 18:03.466 --> 18:05.666 align:start position:15% line:84.67% size:67.5% So, not too many at a time. 18:05.800 --> 18:07.500 align:start position:12.5% line:84.67% size:72.5% We don't want these to steam. 18:07.633 --> 18:10.433 align:start position:10% line:84.67% size:77.5% This is the street-food method. 18:10.566 --> 18:13.300 align:start position:10% line:79.33% size:80% The great thing about precooking the chicken -- 18:13.433 --> 18:16.866 align:start position:12.5% line:79.33% size:75% Precook it, then you drain it, then it dries 18:17.000 --> 18:19.600 align:start position:15% line:79.33% size:70% so the juices aren't running out of the chicken. 18:19.733 --> 18:23.566 align:start position:15% line:79.33% size:67.5% It looks nice and crisp and brown, which is what we want. 18:23.700 --> 18:26.566 align:start position:17.5% line:79.33% size:60% When we're done browning and crisping the chicken, 18:26.700 --> 18:30.233 align:start position:10% line:79.33% size:80% we're going to add the remaining of the sauce to the sauce pan, 18:30.366 --> 18:32.366 align:start position:20% line:84.67% size:57.5% let it thicken, bubble, 18:32.500 --> 18:34.566 align:start position:27.5% line:79.33% size:47.5% and then we want to cook this down, 18:34.700 --> 18:38.300 align:start position:15% line:79.33% size:72.5% because the most irresistible part about the pollo Valentina 18:38.433 --> 18:40.433 align:start position:32.5% line:84.67% size:35% is that sauce. 18:40.600 --> 18:43.266 align:start position:47.5% line:10% size:5% ♪♪ 18:43.400 --> 18:46.633 align:start position:22.5% line:79.33% size:55% Okay. So then you have pollo Valentina, 18:46.766 --> 18:52.633 align:start position:12.5% line:79.33% size:75% sauce, potatoes, some lettuce, radishes. 18:52.766 --> 18:55.300 align:start position:30% line:79.33% size:40% And then we have the beautiful rice. 18:55.433 --> 18:59.833 align:start position:12.5% line:79.33% size:75% We gave it a chance to settle, so now it is even fluffier. 19:00.000 --> 19:04.533 align:start position:47.5% line:10% size:5% ♪♪ 19:04.666 --> 19:07.433 align:start position:12.5% line:84.67% size:75% The chicken is so soft inside. 19:07.566 --> 19:10.400 align:start position:25% line:79.33% size:47.5% You feel the crispy from where the chicken browned. 19:10.533 --> 19:12.900 align:start position:12.5% line:84.67% size:72.5% The potatoes are so seasoned. 19:13.066 --> 19:15.833 align:start position:47.5% line:10% size:5% ♪♪ 19:15.966 --> 19:16.833 align:start position:45% line:84.67% size:10% Mmm. 19:16.966 --> 19:18.500 align:start position:27.5% line:84.67% size:47.5% Let's try the rice. 19:20.366 --> 19:22.933 align:start position:10% line:84.67% size:80% You hear the crunch of the corn. 19:23.066 --> 19:25.733 align:start position:20% line:79.33% size:57.5% Sweet, and the poblanos want to be spicy. 19:25.866 --> 19:28.700 align:start position:35% line:84.67% size:30% So aromatic. 19:28.833 --> 19:30.300 align:start position:27.5% line:79.33% size:45% After you make it, you're gonna see 19:30.433 --> 19:34.800 align:start position:20% line:79.33% size:60% why this pollo Valentina is so loved as street food 19:34.933 --> 19:37.800 align:start position:10% line:79.33% size:77.5% and why people want to bring it into their homes. 19:37.966 --> 19:40.800 align:start position:47.5% line:10% size:5% ♪♪ 19:40.933 --> 19:43.500 align:start position:10% line:79.33% size:77.5% After seeing how so many people are playing with desserts 19:43.633 --> 19:45.000 align:start position:35% line:84.67% size:27.5% in Jalisco, 19:45.133 --> 19:49.533 align:start position:10% line:79.33% size:77.5% I wanted to take my tres leches cake to unexplored territory. 19:49.666 --> 19:53.266 align:start position:32.5% line:79.33% size:32.5% So I'm making an almond tres leches cake. 19:53.400 --> 19:54.766 align:start position:15% line:84.67% size:70% The first thing I want to do 19:54.900 --> 19:57.033 align:start position:25% line:79.33% size:50% is I'm going to sift my dry ingredients. 19:57.166 --> 20:00.566 align:start position:12.5% line:79.33% size:72.5% I'm using two different kinds of flour. 20:00.700 --> 20:03.466 align:start position:10% line:84.67% size:80% I have 1 1/2 cups of cake flour, 20:03.600 --> 20:06.633 align:start position:15% line:79.33% size:67.5% which is so light, so airy, so fine. 20:06.766 --> 20:08.300 align:start position:25% line:84.67% size:50% It's just like dust. 20:08.433 --> 20:12.633 align:start position:25% line:79.33% size:52.5% And then I have 1 cup of almond flour, which is thick. 20:12.766 --> 20:15.400 align:start position:27.5% line:79.33% size:47.5% It's very granular. It has a lot of texture. 20:15.533 --> 20:19.266 align:start position:20% line:79.33% size:57.5% It's packed with flavor but also with density. 20:19.400 --> 20:22.033 align:start position:27.5% line:79.33% size:47.5% And then a teaspoon of baking powder 20:22.166 --> 20:24.866 align:start position:12.5% line:84.67% size:75% and a teaspoon of baking soda. 20:25.000 --> 20:27.866 align:start position:22.5% line:84.67% size:52.5% 1/4 teaspoon of salt. 20:28.000 --> 20:30.433 align:start position:17.5% line:84.67% size:65% I'm just gonna whisk this. 20:30.566 --> 20:34.900 align:start position:20% line:79.33% size:60% And now, here, I already separated eight egg yolks. 20:35.033 --> 20:37.466 align:start position:25% line:79.33% size:45% Once the egg yolks have really thickened 20:37.600 --> 20:39.300 align:start position:17.5% line:84.67% size:65% and the color has changed, 20:39.433 --> 20:42.266 align:start position:32.5% line:79.33% size:32.5% I'm gonna add 1/2 cup of safflower oil, 20:42.400 --> 20:44.766 align:start position:12.5% line:84.67% size:72.5% a teaspoon of almond extract. 20:44.900 --> 20:47.366 align:start position:12.5% line:79.33% size:75% And this is really gonna boost the flavor 20:47.500 --> 20:50.366 align:start position:22.5% line:84.67% size:55% from the almond flour. 20:50.500 --> 20:53.200 align:start position:22.5% line:79.33% size:55% 3/4 cup of unsweetened almond milk. 20:53.333 --> 20:58.200 align:start position:12.5% line:79.33% size:72.5% This is a way for us to marry all the almond flavors. 20:58.333 --> 21:01.100 align:start position:17.5% line:79.33% size:62.5% And then we're gonna make our egg-white mixture, 21:01.233 --> 21:03.300 align:start position:27.5% line:79.33% size:42.5% and this is going to give the fluff 21:03.433 --> 21:04.933 align:start position:15% line:84.67% size:67.5% and the volume to the cake. 21:05.066 --> 21:07.700 align:start position:10% line:84.67% size:80% We need to beat eight egg whites 21:07.833 --> 21:10.633 align:start position:32.5% line:79.33% size:35% and 1 teaspoon of cream of tartar. 21:10.766 --> 21:13.433 align:start position:27.5% line:79.33% size:47.5% Once the egg whites get to soft peaks, 21:13.566 --> 21:15.166 align:start position:15% line:84.67% size:70% I'm gonna add a cup of sugar 21:15.300 --> 21:18.833 align:start position:22.5% line:79.33% size:55% to help the soft peaks become really stiff peaks. 21:18.966 --> 21:22.266 align:start position:17.5% line:10% size:62.5% Once you can start seeing the shape of the whisk 21:22.400 --> 21:26.100 align:start position:25% line:10% size:50% into the egg whites, it means that they may be ready. 21:26.233 --> 21:27.633 align:start position:25% line:84.67% size:50% Looking really good. 21:27.766 --> 21:29.900 align:start position:20% line:79.33% size:57.5% We have the three parts that we need, 21:30.033 --> 21:32.366 align:start position:22.5% line:79.33% size:52.5% and now I'm gonna add my dry ingredients 21:32.500 --> 21:34.966 align:start position:17.5% line:84.67% size:62.5% into my egg-yolk mixture. 21:35.100 --> 21:36.800 align:start position:17.5% line:84.67% size:62.5% [ Mid-tempo music plays ] 21:36.933 --> 21:40.066 align:start position:10% line:84.67% size:77.5% It smells so marzipany already. 21:40.200 --> 21:42.833 align:start position:25% line:84.67% size:50% I add my egg whites. 21:42.966 --> 21:46.533 align:start position:10% line:79.33% size:80% This is, like, the most fun part of making this cake. 21:46.666 --> 21:48.000 align:start position:22.5% line:84.67% size:52.5% Aside from eating it. 21:48.133 --> 21:52.500 align:start position:12.5% line:79.33% size:75% The egg whites took a while to get so nice and thick and stiff, 21:52.633 --> 21:54.500 align:start position:27.5% line:79.33% size:47.5% and I don't want to deflate them. 21:54.633 --> 21:56.600 align:start position:10% line:84.67% size:80% You fold a little bit at a time. 21:56.733 --> 21:59.600 align:start position:20% line:84.67% size:57.5% Try to have no streaks. 21:59.733 --> 22:02.400 align:start position:10% line:79.33% size:77.5% And you can see how the mixture is thickening, 22:02.533 --> 22:05.333 align:start position:22.5% line:79.33% size:55% and all of that flavor of marzipan 22:05.466 --> 22:09.333 align:start position:20% line:79.33% size:62.5% is now getting mixed with the flavor of soft meringue. 22:09.500 --> 22:11.133 align:start position:47.5% line:10% size:5% ♪♪ 22:11.266 --> 22:13.833 align:start position:27.5% line:79.33% size:45% Divide your batter and make two cakes. 22:13.966 --> 22:15.900 align:start position:17.5% line:84.67% size:65% So, I have my oven at 350, 22:16.033 --> 22:19.033 align:start position:20% line:79.33% size:57.5% and I'm gonna bake them for 20 to 22 minutes 22:19.166 --> 22:24.200 align:start position:17.5% line:79.33% size:60% until the top is browned and springy to the touch. 22:24.333 --> 22:28.733 align:start position:10% line:79.33% size:80% So, my tres leches sauce is also going to have almond milk. 22:28.866 --> 22:32.033 align:start position:12.5% line:79.33% size:75% I have unsweetened almond milk instead of just whole milk, 22:32.166 --> 22:35.400 align:start position:25% line:79.33% size:50% and I'm adding a cup and a can of evaporated milk 22:35.533 --> 22:38.600 align:start position:22.5% line:79.33% size:55% and a can of sweetened condensed milk. 22:38.733 --> 22:41.766 align:start position:22.5% line:79.33% size:55% I'm gonna whisk these, and you just want to make sure 22:41.900 --> 22:43.700 align:start position:30% line:79.33% size:35% that the milks are really nice and mixed 22:43.833 --> 22:47.133 align:start position:22.5% line:79.33% size:52.5% because the sweetened condensed milk is so thick. 22:47.266 --> 22:49.366 align:start position:17.5% line:84.67% size:62.5% [ Mid-tempo music plays ] 22:49.533 --> 22:51.066 align:start position:47.5% line:10% size:5% ♪♪ 22:51.200 --> 22:53.900 align:start position:22.5% line:84.67% size:55% So, these have cooled. 22:54.066 --> 22:57.300 align:start position:47.5% line:10% size:5% ♪♪ 22:57.433 --> 23:01.600 align:start position:27.5% line:79.33% size:47.5% I'm gonna turn over the first one onto this platter. 23:01.733 --> 23:03.566 align:start position:40% line:84.67% size:17.5% Oh, no! 23:03.700 --> 23:04.766 align:start position:27.5% line:84.67% size:45% It doesn't matter, 23:04.900 --> 23:07.300 align:start position:22.5% line:79.33% size:52.5% 'cause it's gonna get all covered in the sauce! 23:08.700 --> 23:10.166 align:start position:35% line:79.33% size:27.5% Oh, my God. Yum. 23:10.300 --> 23:13.366 align:start position:22.5% line:79.33% size:52.5% Now I'm gonna poke it all over the top with a fork. 23:13.500 --> 23:15.800 align:start position:27.5% line:79.33% size:47.5% And you really want to have a go at it. 23:15.933 --> 23:17.833 align:start position:35% line:79.33% size:32.5% So, I'm doing a third of the sauce 23:17.966 --> 23:22.133 align:start position:27.5% line:79.33% size:40% because the cake soaks the sauce slowly. 23:22.300 --> 23:24.100 align:start position:47.5% line:10% size:5% ♪♪ 23:24.233 --> 23:27.666 align:start position:20% line:79.33% size:55% I love the combination of marzipan and almonds 23:27.800 --> 23:31.466 align:start position:35% line:79.33% size:32.5% with apricot, which will give this cake, 23:31.600 --> 23:35.833 align:start position:25% line:79.33% size:50% like, a nice, tangy, contrasting taste. 23:35.966 --> 23:39.533 align:start position:25% line:79.33% size:52.5% And then we're adding a cup of slivered almonds, 23:39.666 --> 23:42.700 align:start position:27.5% line:79.33% size:47.5% and these will give more almond-powered flavor 23:42.833 --> 23:45.666 align:start position:35% line:79.33% size:30% to the cake, plus texture and crunch. 23:45.833 --> 23:49.100 align:start position:47.5% line:10% size:5% ♪♪ 23:49.233 --> 23:53.266 align:start position:17.5% line:79.33% size:67.5% Now I'm gonna poke the top, just like we did the bottom, 23:53.400 --> 23:55.300 align:start position:27.5% line:79.33% size:47.5% and we add the rest of the sauce. 23:55.433 --> 23:58.900 align:start position:15% line:79.33% size:70% And it may seem like there's a lot of sauce on the sides, 23:59.033 --> 24:01.200 align:start position:10% line:84.67% size:80% but the cake will absorb it all. 24:01.333 --> 24:03.766 align:start position:17.5% line:79.33% size:65% And the more the cake sits in the sauce, 24:03.900 --> 24:05.333 align:start position:22.5% line:84.67% size:55% the better it will be. 24:05.466 --> 24:07.266 align:start position:17.5% line:79.33% size:62.5% Then you want to put this in your refrigerator 24:07.400 --> 24:09.333 align:start position:30% line:79.33% size:35% and let it sit for at least eight hours. 24:09.466 --> 24:13.200 align:start position:17.5% line:79.33% size:60% And then we're gonna add the heavy whipped cream on top. 24:14.266 --> 24:15.600 align:start position:22.5% line:84.67% size:55% I have one ready here. 24:15.733 --> 24:18.233 align:start position:30% line:79.33% size:37.5% And you can see all the milks were soaked 24:18.366 --> 24:20.566 align:start position:20% line:84.67% size:60% and this is really nice. 24:20.700 --> 24:23.900 align:start position:27.5% line:79.33% size:45% And I whipped here 2 cups of heavy cream, 24:24.033 --> 24:28.166 align:start position:10% line:79.33% size:80% 1/4 cup of confectioners' sugar, and the zest of a lime. 24:28.300 --> 24:30.000 align:start position:17.5% line:84.67% size:65% [ Down-tempo music plays ] 24:30.133 --> 24:31.600 align:start position:37.5% line:84.67% size:25% So pretty! 24:31.733 --> 24:34.700 align:start position:20% line:79.33% size:60% Now it really looks like a festive cake! 24:34.866 --> 24:36.933 align:start position:47.5% line:10% size:5% ♪♪ 24:37.066 --> 24:39.200 align:start position:20% line:84.67% size:60% I know what I'm getting. 24:39.333 --> 24:42.966 align:start position:35% line:79.33% size:30% I can't wait to bite into this thing! 24:44.233 --> 24:47.300 align:start position:17.5% line:79.33% size:62.5% Oh, that looks so pretty. Did you see? 24:47.466 --> 24:50.333 align:start position:47.5% line:10% size:5% ♪♪ 24:50.466 --> 24:52.233 align:start position:17.5% line:84.67% size:62.5% Did you look at the cake? 24:52.400 --> 25:00.700 align:start position:47.5% line:10% size:5% ♪♪ 25:00.833 --> 25:02.900 align:start position:17.5% line:10% size:62.5% [ Mid-tempo music plays ] Mmm. Mm-hmm. 25:03.033 --> 25:07.600 align:start position:20% line:10% size:57.5% This is now my favorite tres leches cake. 25:07.733 --> 25:08.866 align:start position:27.5% line:10% size:47.5% If you love almonds 25:09.000 --> 25:11.400 align:start position:22.5% line:10% size:50% and you want to take your tres leches cake 25:11.533 --> 25:14.600 align:start position:25% line:10% size:50% to almond territory, give this one a try. 25:14.766 --> 25:19.000 align:start position:47.5% line:10% size:5% ♪♪ 25:19.133 --> 25:22.366 align:start position:22.5% line:10% size:52.5% [ Theme music plays ] 25:22.533 --> 25:29.066 align:start position:47.5% line:10% size:5% ♪♪ 25:29.200 --> 25:32.933 align:start position:15% line:10% size:67.5% For recipes and information from this episode and more, 25:33.066 --> 25:35.233 align:start position:22.5% line:10% size:52.5% visit PatiJinich.com. 25:35.366 --> 25:36.666 align:start position:35% line:10% size:30% And connect! 25:36.800 --> 25:39.733 align:start position:12.5% line:10% size:72.5% Find me on Facebook, Twitter, Instagram, and Pinterest -- 25:39.866 --> 25:41.233 align:start position:35% line:10% size:30% @PatiJinich. 25:41.366 --> 25:44.100 align:start position:20% line:10% size:57.5% -"Pati's Mexican Table" is made possible by... 25:44.233 --> 25:46.900 align:start position:20% line:10% size:60% [ Dramatic music plays ] 25:47.066 --> 25:51.433 align:start position:47.5% line:10% size:5% ♪♪ 25:51.566 --> 25:54.066 align:start position:17.5% line:10% size:62.5% -La Costeña -- por sabor. 25:54.233 --> 25:56.633 align:start position:47.5% line:10% size:5% ♪♪ 25:56.766 --> 25:59.066 align:start position:20% line:10% size:60% -♪ Avocados from Mexico 25:59.566 --> 26:01.466 align:start position:35% line:79.33% size:30% A tradition  of authentic Latin flavors 26:01.533 --> 26:02.666 align:start position:25% line:84.67% size:50% and family recipes. 26:02.733 --> 26:04.066 align:start position:27.5% line:84.67% size:42.5% Tropical Cheese. 26:04.166 --> 26:06.500 align:start position:27.5% line:10% size:45% -Stand Together -- helping every person rise. 26:06.633 --> 26:09.066 align:start position:27.5% line:10% size:40% More information at StandTogether.org. 26:09.200 --> 26:13.100 align:start position:15% line:10% size:70% -Mahatma rice lets you unite ingredients and flavors. 26:13.233 --> 26:15.033 align:start position:25% line:10% size:50% Mahatma rice unites. 26:15.166 --> 26:16.500 align:start position:15% line:10% size:70% -King Arthur Baking Company. 26:16.633 --> 26:20.066 align:start position:12.5% line:10% size:70% Find out more about our masa harina at KingArthurBaking.com. 26:20.200 --> 26:23.066 align:start position:27.5% line:10% size:45% -Oléico high oleic safflower oil. 26:23.200 --> 26:25.066 align:start position:27.5% line:10% size:45% -♪ Oh, oh, oh, oh 26:25.200 --> 26:28.100 align:start position:40% line:10% size:20% -Tecate. Mexico is in us. 26:28.233 --> 26:30.733 align:start position:27.5% line:10% size:45% -FEMSA Foundation. 26:30.900 --> 26:33.100 align:start position:47.5% line:10% size:5% ♪♪ 26:33.233 --> 26:35.466 align:start position:30% line:10% size:42.5% -Proud to support "Pati's Mexican Table" 26:35.600 --> 26:37.100 align:start position:22.5% line:10% size:52.5% on public television.