1 00:00:02,533 --> 00:00:05,800 -Guadalajara, Jalisco, is such a hub for creativity in Mexico, 2 00:00:05,933 --> 00:00:07,433 with a thriving art scene 3 00:00:07,566 --> 00:00:11,266 and oh-so-many amazing food options. 4 00:00:11,400 --> 00:00:14,366 And sometimes these two things come together beautifully 5 00:00:14,500 --> 00:00:16,366 on the same plate. 6 00:00:16,500 --> 00:00:18,800 I'm getting a tour of a ceramics factory 7 00:00:18,933 --> 00:00:21,433 that supplies some of the world's best restaurants 8 00:00:21,566 --> 00:00:23,300 with plates, bowls, and tiles. 9 00:00:23,433 --> 00:00:24,966 These are all the pieces of the mural? 10 00:00:25,100 --> 00:00:26,466 -All the pieces. 11 00:00:26,600 --> 00:00:28,200 And we have to put it together in a mesh. 12 00:00:28,333 --> 00:00:29,866 -How cool is this? 13 00:00:30,000 --> 00:00:32,000 Then a stop for sweets, 14 00:00:32,133 --> 00:00:33,633 where I can barely tell the difference 15 00:00:33,766 --> 00:00:36,066 between a dessert and a work of art. 16 00:00:36,200 --> 00:00:39,033 I know I should eat these with a fork, pero no. 17 00:00:39,166 --> 00:00:41,700 -Why not? [ Laughs ] 18 00:00:41,833 --> 00:00:43,166 -Mmm. 19 00:00:43,300 --> 00:00:47,266 In my kitchen, I'm making two Jalisco-inspired recipes 20 00:00:47,400 --> 00:00:49,133 with equal, equal taste -- 21 00:00:49,266 --> 00:00:52,533 a saucy, crispy, flavorful street-food favorite, 22 00:00:52,666 --> 00:00:54,633 pollo à la Valentina, 23 00:00:54,766 --> 00:00:56,366 and a side with a perfect combo -- 24 00:00:56,500 --> 00:00:59,300 jasmine rice with poblanos and corn. 25 00:00:59,433 --> 00:01:02,466 And this luscious, creamy, decadent 26 00:01:02,600 --> 00:01:04,300 almond tres leches cake. 27 00:01:04,433 --> 00:01:08,433 My favorite ever tres leches cake. 28 00:01:08,566 --> 00:01:10,766 -♪ Dame, dame ♪ 29 00:01:10,900 --> 00:01:13,000 ♪ Dame tu chocolate ♪ 30 00:01:13,133 --> 00:01:15,600 ♪ Dame, dame ♪ 31 00:01:15,733 --> 00:01:17,700 ♪ Dame café caliente ♪ 32 00:01:17,833 --> 00:01:20,300 ♪ Dame, dame ♪ 33 00:01:20,433 --> 00:01:22,366 ♪ Dame tu corazón ♪ 34 00:01:22,533 --> 00:01:23,666 ♪♪ 35 00:01:23,800 --> 00:01:26,466 -"Pati's Mexican Table" is made possible by... 36 00:01:26,633 --> 00:01:33,733 ♪♪ 37 00:01:33,866 --> 00:01:36,466 -La Costeña -- por sabor. 38 00:01:36,633 --> 00:01:38,966 ♪♪ 39 00:01:39,100 --> 00:01:41,500 -♪ Avocados from Mexico 40 00:01:42,000 --> 00:01:44,266 Over 40 years, bringing authentic 41 00:01:44,333 --> 00:01:45,233 Latin American flavors to your table. 42 00:01:45,300 --> 00:01:46,500 Tropical Cheese. 43 00:01:46,633 --> 00:01:48,933 -Stand Together -- helping every person rise. 44 00:01:49,066 --> 00:01:51,500 More information at StandTogether.org. 45 00:01:51,633 --> 00:01:55,533 -Mahatma rice lets you unite ingredients and flavors. 46 00:01:55,666 --> 00:01:57,466 Mahatma rice unites. 47 00:01:57,600 --> 00:01:58,933 -King Arthur Baking Company. 48 00:01:59,066 --> 00:02:02,500 Find out more about our masa harina at KingArthurBaking.com. 49 00:02:02,633 --> 00:02:05,500 -Oléico high oleic safflower oil. 50 00:02:05,633 --> 00:02:07,500 -♪ Oh, oh, oh, oh 51 00:02:07,633 --> 00:02:10,566 -Tecate. Mexico is in us. 52 00:02:10,700 --> 00:02:13,200 -FEMSA Foundation. 53 00:02:13,366 --> 00:02:15,566 ♪♪ 54 00:02:15,700 --> 00:02:19,400 [ Mid-tempo music plays ] 55 00:02:19,533 --> 00:02:22,333 -You know when we're savoring bite after bite 56 00:02:22,466 --> 00:02:24,766 after delicious bite of food. 57 00:02:24,900 --> 00:02:28,266 Do we ever notice a plate or the bowl? 58 00:02:28,400 --> 00:02:31,233 When they're made here, at Cerámica Suro, 59 00:02:31,366 --> 00:02:34,333 they definitely deserve our attention. 60 00:02:34,466 --> 00:02:35,600 iHola! 61 00:02:35,733 --> 00:02:39,433 And so does this man, José Noé Suro. 62 00:02:43,133 --> 00:02:45,933 iAy! Wait! Mari! Mari, can you give me my phone? 63 00:02:46,066 --> 00:02:48,400 -Yeah. Hey, Karen. [ Laughs ] 64 00:02:48,533 --> 00:02:49,900 -So, this is my sister, Karen... 65 00:02:50,033 --> 00:02:51,366 -Hi! -...who I adore. 66 00:02:51,500 --> 00:02:52,766 -Lovely to meet you! 67 00:02:52,900 --> 00:02:54,100 -Karen has the hottest -- 68 00:02:54,233 --> 00:02:57,600 the hottest restaurant in Mexico City, called Niddo. 69 00:02:57,733 --> 00:02:59,300 -We're building an empire. 70 00:02:59,433 --> 00:03:01,433 -We're working on the new plates for Niddo 71 00:03:01,566 --> 00:03:03,033 and some pieces with her. 72 00:03:03,166 --> 00:03:04,366 -Amazing! 73 00:03:08,800 --> 00:03:10,100 Bye, Kar! 74 00:03:10,233 --> 00:03:11,933 [ Mid-tempo music plays ] 75 00:03:12,100 --> 00:03:15,600 ♪♪ 76 00:03:15,733 --> 00:03:18,800 José Noé seems to be involved in everything in this city, 77 00:03:18,933 --> 00:03:20,400 from its biggest restaurants 78 00:03:20,533 --> 00:03:23,100 to art installations and everything in between. 79 00:03:23,233 --> 00:03:25,466 And it goes way beyond Guadalajara. 80 00:03:25,600 --> 00:03:28,600 This is gonna be the bottom of a pool in Austin. 81 00:03:28,733 --> 00:03:30,100 Artists, architects, 82 00:03:30,233 --> 00:03:31,900 and designers from all over the world 83 00:03:32,033 --> 00:03:34,833 work with Cerámica Suro on all kinds of projects. 84 00:03:34,966 --> 00:03:38,433 His creative juices are flowing! This is contagious! 85 00:03:38,566 --> 00:03:43,500 It seems like no idea is too big or too small or too out there. 86 00:03:46,466 --> 00:03:48,200 -Half a million pieces. 87 00:03:48,333 --> 00:03:49,933 -These are all the pieces of the mural? 88 00:03:50,066 --> 00:03:51,400 -All the pieces. 89 00:03:51,533 --> 00:03:53,133 And we have to put it together in a mesh. 90 00:03:53,266 --> 00:03:56,200 -[ Gasps ] How cool is this? 91 00:03:56,333 --> 00:03:58,233 [ Mid-tempo music plays ] 92 00:04:00,533 --> 00:04:02,566 Okay. This is my spice cabinet. 93 00:04:02,700 --> 00:04:03,700 -Mm-hmm. 94 00:04:03,833 --> 00:04:05,666 -I'm looking for the colors in my dress. 95 00:04:05,800 --> 00:04:07,833 Excuse me. [ Laughter ] 96 00:04:07,966 --> 00:04:10,700 I'm just missing the pink. 97 00:04:10,833 --> 00:04:12,700 [ Speaking Spanish ] 98 00:04:12,833 --> 00:04:15,166 Now I need to make something with this. 99 00:04:15,300 --> 00:04:18,833 José wants to make a plate with the colors of my dress, 100 00:04:18,966 --> 00:04:20,033 and I am game. 101 00:04:20,166 --> 00:04:21,933 [ Up-tempo music plays ] 102 00:04:22,100 --> 00:04:25,766 ♪♪ 103 00:04:25,900 --> 00:04:28,066 I should open a restaurant 104 00:04:28,200 --> 00:04:30,933 so that I can have my plates designed by you. 105 00:04:31,066 --> 00:04:33,133 -You should. -[ Laughs ] 106 00:04:33,266 --> 00:04:35,866 Whether you're painting with a brush or a spoon, 107 00:04:36,000 --> 00:04:40,166 one can almost taste the energy of creativity here. 108 00:04:40,300 --> 00:04:43,966 And today I'm lucky enough to see him collaborate 109 00:04:44,100 --> 00:04:49,166 with one of Guadalajara's most respected chefs, Poncho Cadena. 110 00:04:56,300 --> 00:04:57,533 So, you guys work together, 111 00:04:57,666 --> 00:05:00,466 and you bring your food here to test it here 112 00:05:00,600 --> 00:05:02,166 to see how it works on the plates 113 00:05:02,300 --> 00:05:03,900 and if you need to change things? 114 00:05:04,033 --> 00:05:06,733 -Well, actually, it's really a very cool place to inspire 115 00:05:06,866 --> 00:05:09,300 and to get inspired because you can see 116 00:05:09,433 --> 00:05:12,700 a lot of different textures, different kind of plates. 117 00:05:12,833 --> 00:05:14,800 Plate and the food, it works together. 118 00:05:14,933 --> 00:05:16,400 -So, we're having an...? 119 00:05:16,533 --> 00:05:18,500 -This is a beet aguachile. 120 00:05:20,400 --> 00:05:22,366 -Exactly. Mm-hmm. 121 00:05:22,500 --> 00:05:24,666 [ Mid-tempo music plays ] 122 00:05:26,000 --> 00:05:27,066 -Mmm! 123 00:05:27,200 --> 00:05:28,366 Mmm! Mm-hmm. 124 00:05:29,266 --> 00:05:30,400 Mmm! 125 00:05:30,533 --> 00:05:32,500 The plate looks prettier now. 126 00:05:32,633 --> 00:05:33,933 -[ Laughs ] 127 00:05:35,266 --> 00:05:36,166 -iAy! 128 00:05:36,300 --> 00:05:39,066 Oh! iQue bonito! 129 00:05:39,200 --> 00:05:42,700 And it goes with my dress, and it goes with my kitchen. 130 00:05:42,833 --> 00:05:46,366 José Noé and Poncho are helping to push the envelope 131 00:05:46,500 --> 00:05:48,266 in Guadalajara. 132 00:05:48,400 --> 00:05:50,766 The city has a very conservative past, 133 00:05:50,900 --> 00:05:54,233 but now things are expanding and growing. 134 00:06:16,566 --> 00:06:20,833 [ Mid-tempo music plays ] 135 00:06:20,966 --> 00:06:25,400 The influence of Suro ceramics on Hueso is undeniable. 136 00:06:25,566 --> 00:06:32,133 ♪♪ 137 00:06:32,266 --> 00:06:34,566 iHola, hola! 138 00:06:36,333 --> 00:06:38,300 These are all real bones, right? 139 00:06:38,433 --> 00:06:40,633 -Yes indeed. -You're very bold. 140 00:06:40,766 --> 00:06:44,000 So, it's called Hueso, which translates to "bone." 141 00:06:44,133 --> 00:06:46,266 -For me, bone, it means flavor, no? 142 00:06:46,400 --> 00:06:47,566 -Yeah. 143 00:06:54,000 --> 00:06:55,400 -Claro que sí. Claro que sí. 144 00:06:59,333 --> 00:07:00,633 -His Mussels Triple X 145 00:07:00,766 --> 00:07:03,133 are a twist of French and Mexican influence. 146 00:07:03,266 --> 00:07:04,933 -A small chili paste. -Ooh! 147 00:07:05,066 --> 00:07:07,066 Poncho is an artist through and through. 148 00:07:07,200 --> 00:07:09,500 Before his rise as a rock-star chef, 149 00:07:09,633 --> 00:07:13,066 he was center stage as a singer for a punk-rock band. 150 00:07:13,200 --> 00:07:16,333 So his love of music, art, and design 151 00:07:16,466 --> 00:07:18,600 enhance his talent with food, 152 00:07:18,733 --> 00:07:20,533 creating plates worth the experience. 153 00:07:20,666 --> 00:07:24,400 -Now we just need to boil a little bit, and that's it. 154 00:07:24,533 --> 00:07:26,400 Smell this. 155 00:07:26,533 --> 00:07:28,566 -iOye ya! 156 00:07:28,700 --> 00:07:31,000 iPor favor! 157 00:07:37,700 --> 00:07:38,566 Mmm. 158 00:07:38,700 --> 00:07:39,800 Mm? -Mm-hmm. 159 00:07:39,933 --> 00:07:41,466 -So much flavor! 160 00:07:41,600 --> 00:07:43,200 [ Down-tempo music plays ] 161 00:07:43,366 --> 00:07:46,333 ♪♪ 162 00:07:46,466 --> 00:07:48,566 Mm-hmm. Mm-hmm-hmm. 163 00:07:48,700 --> 00:07:50,666 Mmm! Mm-hmm! -[ Chuckles ] 164 00:07:50,800 --> 00:07:52,000 -And he wouldn't let me leave 165 00:07:52,133 --> 00:07:54,733 without trying his take on a Tapatío favorite... 166 00:07:54,866 --> 00:07:56,900 Ooh! ...broiled veal tongue. 167 00:07:59,133 --> 00:08:01,700 Poncho serves it with charred onion jam, 168 00:08:01,833 --> 00:08:05,200 pickled beets, and green avocado mousse. 169 00:08:05,333 --> 00:08:06,800 Look at my taco. 170 00:08:06,966 --> 00:08:13,066 ♪♪ 171 00:08:13,200 --> 00:08:15,233 What is this?! 172 00:08:17,233 --> 00:08:21,733 Eating Poncho's delicious food on plates made at Cerámica Suro, 173 00:08:21,866 --> 00:08:23,466 I get why they both say 174 00:08:23,600 --> 00:08:25,966 they just wouldn't work anywhere else. 175 00:08:26,100 --> 00:08:29,933 -It has art. It has music. It has gastronomy. 176 00:08:30,066 --> 00:08:31,966 It's evolving. It's alive. It's organic. 177 00:08:32,100 --> 00:08:35,200 I have everything I need to be creative. 178 00:08:40,533 --> 00:08:42,300 -And there's so much beauty in Jalisco, 179 00:08:42,433 --> 00:08:45,766 not only the gorgeous, colorful food, 180 00:08:45,900 --> 00:08:48,600 but where they serve it and cook it and present it, 181 00:08:48,733 --> 00:08:52,733 and even the tiles that adorn the restaurants and the homes. 182 00:08:52,866 --> 00:08:55,566 These tiles come from Jalisco. 183 00:08:55,700 --> 00:08:59,100 These bowls and plates come from Jalisco. 184 00:08:59,233 --> 00:09:02,100 And they have this amazing chicken there 185 00:09:02,233 --> 00:09:04,500 that's called pollo à la Valentina. 186 00:09:04,633 --> 00:09:06,933 It's chicken, potatoes, vegetables, 187 00:09:07,066 --> 00:09:09,100 shredded lettuce, pickled jalapeños, 188 00:09:09,233 --> 00:09:13,600 and sauced in this simple but oh-so-flavorful sauce. 189 00:09:13,733 --> 00:09:16,133 So, this is one of those dishes 190 00:09:16,266 --> 00:09:18,300 that had its origin as street food, 191 00:09:18,433 --> 00:09:20,166 that then people loved it so much 192 00:09:20,300 --> 00:09:22,333 that they adapted it to make it at home. 193 00:09:22,466 --> 00:09:26,233 So, I have a pound and a half of ripe Roma tomatoes. 194 00:09:26,366 --> 00:09:28,466 You can use any tomatoes that you like. 195 00:09:28,600 --> 00:09:32,933 You want to see them fully blushed red and very mushy. 196 00:09:33,066 --> 00:09:36,833 I have my water here that's already at a boil. 197 00:09:36,966 --> 00:09:40,600 The great thing about using tomatoes that are so ripe 198 00:09:40,733 --> 00:09:43,000 is that they cook really fast. 199 00:09:43,133 --> 00:09:46,800 We're getting all of our chicken pieces out. 200 00:09:46,933 --> 00:09:49,333 It turns out that this method 201 00:09:49,466 --> 00:09:53,366 of precooking both the chicken and the potatoes 202 00:09:53,500 --> 00:09:55,633 before they bring it out to the street, 203 00:09:55,766 --> 00:09:58,033 it makes it absolutely delicious 204 00:09:58,166 --> 00:10:01,266 because the potatoes are already soft and tender, 205 00:10:01,400 --> 00:10:03,366 and then they go in brown and crisp. 206 00:10:03,500 --> 00:10:06,333 So what's not to love about that? 207 00:10:06,466 --> 00:10:09,433 We're gonna let the chicken cool and dry. 208 00:10:09,566 --> 00:10:12,500 So, if you want to open up a street-food stand, 209 00:10:12,633 --> 00:10:14,500 I'm giving you your first recipe. 210 00:10:14,633 --> 00:10:17,366 We're gonna put the tomatoes in the blender. 211 00:10:17,500 --> 00:10:18,833 Surprisingly, 212 00:10:18,966 --> 00:10:22,900 this sauce does not have many ingredients or chilies in it. 213 00:10:23,033 --> 00:10:27,133 What it does have is the brine from pickled jalapeños. 214 00:10:27,266 --> 00:10:31,200 It has all the flavor that the brine has been getting 215 00:10:31,333 --> 00:10:34,100 from the chilies, the carrots, and the onions. 216 00:10:34,233 --> 00:10:36,366 So I'm adding 3 tablespoons. 217 00:10:36,500 --> 00:10:39,900 And then of course we're gonna eat the pickled jalapeños 218 00:10:40,033 --> 00:10:41,533 with the final dish. 219 00:10:41,666 --> 00:10:45,866 Adding 1 1/2 teaspoon of dried oregano, 220 00:10:46,000 --> 00:10:47,700 1 teaspoon salt. 221 00:10:47,833 --> 00:10:51,633 This is it for the sauce. That's it! 222 00:10:56,966 --> 00:11:01,066 The smell of oregano with cooked tomatoes 223 00:11:01,200 --> 00:11:03,733 and that pickled jalapeño brine. 224 00:11:03,866 --> 00:11:05,200 Mmm! 225 00:11:05,333 --> 00:11:08,600 I'm gonna have my heat at medium-high heat. 226 00:11:08,733 --> 00:11:13,633 I'm going to add a full tablespoon of oil. 227 00:11:13,766 --> 00:11:16,233 Then we wait for it to get hot, 228 00:11:16,366 --> 00:11:19,933 and we're gonna cook this sauce for about five to six minutes, 229 00:11:20,066 --> 00:11:24,333 just until the sauce seasons and thickens. 230 00:11:24,466 --> 00:11:25,400 And then that's it. 231 00:11:25,533 --> 00:11:28,833 You see the colors going from bright red 232 00:11:28,966 --> 00:11:30,900 to really rich. 233 00:11:31,033 --> 00:11:33,300 Pollo à la Valentina is delicious 234 00:11:33,433 --> 00:11:35,766 just with chicken and the potatoes. 235 00:11:35,900 --> 00:11:39,133 But if you want something else to use that sauce in, 236 00:11:39,266 --> 00:11:43,333 this corn and poblano rice is perfect as another side. 237 00:11:43,466 --> 00:11:46,800 I'm gonna start by heating up my oil. 238 00:11:46,933 --> 00:11:49,533 There's so many ways to make rice in Mexico, 239 00:11:49,666 --> 00:11:52,200 but we always start with this first step. 240 00:11:52,333 --> 00:11:55,066 It gives it a layer of toasted flavor 241 00:11:55,200 --> 00:11:58,733 and makes any kind of Mexican rice taste Mexican. 242 00:11:58,866 --> 00:12:02,466 I started using jasmine rice when I moved to the U.S. 243 00:12:02,600 --> 00:12:04,233 We're using 2 cups of rice. 244 00:12:04,366 --> 00:12:10,933 I'm gonna fry the rice in this bit of oil until it gets toasty. 245 00:12:11,066 --> 00:12:18,200 I love it because it is floral, aromatic, kind of exotic. 246 00:12:18,333 --> 00:12:21,000 Goes beautiful with all my Mexican flavors 247 00:12:21,133 --> 00:12:23,100 that I have here in this kitchen. 248 00:12:23,233 --> 00:12:27,666 And I'm waiting for the rice grains to change in color 249 00:12:27,800 --> 00:12:32,033 from that grayish white to a deep, deep white. 250 00:12:32,166 --> 00:12:34,966 I'm adding 1 tablespoon of butter. 251 00:12:35,100 --> 00:12:36,300 [ Butter sizzling ] 252 00:12:36,433 --> 00:12:38,500 And once the butter melts, 253 00:12:38,633 --> 00:12:43,000 I'm gonna add 2/3 cup of white chopped onion, 254 00:12:43,133 --> 00:12:47,000 1 1/2 cups of corn kernels. 255 00:12:47,133 --> 00:12:51,066 And then we're gonna let the corn toast a little. 256 00:12:51,200 --> 00:12:55,366 I'm gonna season this with 1 teaspoon of salt, 257 00:12:55,500 --> 00:12:59,733 1/2 teaspoon of ground allspice. 258 00:12:59,866 --> 00:13:02,166 Since we have 2 cups of rice, 259 00:13:02,300 --> 00:13:05,533 I'm going to add 4 cups of chicken broth. 260 00:13:05,666 --> 00:13:10,633 And as this starts simmering all over the edges, 261 00:13:10,766 --> 00:13:12,633 I'm going to add my poblano peppers. 262 00:13:12,766 --> 00:13:15,633 They were fresh. You roast them or broil them. 263 00:13:15,766 --> 00:13:17,966 You put them in a bag, you sweat them, you clean them, 264 00:13:18,100 --> 00:13:20,233 and then you remove the stems and the seeds. 265 00:13:20,366 --> 00:13:23,333 And I cut them here into small strips. 266 00:13:23,466 --> 00:13:27,900 Once the chicken broth starts simmering, you add the poblanos. 267 00:13:28,033 --> 00:13:30,366 This is such an amazing combination. 268 00:13:30,500 --> 00:13:32,533 You have the poblano chilies 269 00:13:32,666 --> 00:13:35,766 that are really exuberant and aromatic, 270 00:13:35,900 --> 00:13:37,900 just like the jasmine rice. 271 00:13:38,033 --> 00:13:42,866 You really do want to wait for the broth to strongly simmer. 272 00:13:43,000 --> 00:13:46,866 You cover, and it's gonna be like 10 to 15 minutes. 273 00:13:47,000 --> 00:13:51,200 [ Down-tempo music plays ] 274 00:13:51,333 --> 00:13:56,633 Sometimes food meets art, and sometimes food is art. 275 00:13:56,766 --> 00:13:58,766 At the dessert destination 276 00:13:58,900 --> 00:14:00,066 La Postrería, 277 00:14:00,200 --> 00:14:03,200 Chef Fernanda Covarrubias is reimagining 278 00:14:03,333 --> 00:14:05,366 what a sweet treat can be. 279 00:14:05,500 --> 00:14:07,766 I don't think I've been to a place 280 00:14:07,900 --> 00:14:10,233 that has so many gorgeous desserts 281 00:14:10,366 --> 00:14:12,066 that look like a piece of art. -Thank you. 282 00:14:12,200 --> 00:14:14,733 -Maybe that has to do with Guadalajara, no? 283 00:14:14,866 --> 00:14:17,933 This is a place that is just so full of art and creativity. 284 00:14:18,066 --> 00:14:19,233 -Yes. I think so. 285 00:14:19,366 --> 00:14:21,466 -Do you think that comes from you being a Tapatía? 286 00:14:21,600 --> 00:14:23,033 -[ Laughs ] -Maybe? 287 00:14:23,166 --> 00:14:24,966 -This is a very talented city. 288 00:14:25,100 --> 00:14:28,766 The mix of all the cultures that we have here, 289 00:14:28,900 --> 00:14:30,600 we transform them into food. 290 00:14:33,066 --> 00:14:34,100 [ Both laugh ] 291 00:14:36,600 --> 00:14:38,266 It's you eat what you see, 292 00:14:38,400 --> 00:14:40,500 and what we're gonna eat, it's a cheesecake 293 00:14:40,633 --> 00:14:44,466 made with the mandarin skins, mandarin liqueur. 294 00:14:44,600 --> 00:14:46,433 -And it really looks like a tangerine. 295 00:14:46,566 --> 00:14:48,233 Just look at that. -It does. 296 00:14:49,633 --> 00:14:51,366 -I know I should eat this with a fork... 297 00:14:52,466 --> 00:14:53,866 -Why not? [ Laughs ] 298 00:14:55,366 --> 00:14:57,500 -Mmm. 299 00:14:59,466 --> 00:15:02,533 And I put it, like, next to my face, I could smell, 300 00:15:02,666 --> 00:15:05,066 like, how you smell when you peel a tangerine 301 00:15:05,200 --> 00:15:06,433 and it's juicy. 302 00:15:06,566 --> 00:15:08,500 -That's the whole idea. -And it sprinkles everywhere. 303 00:15:08,633 --> 00:15:10,233 You know how when you -- -On the spot. Yes. 304 00:15:10,366 --> 00:15:12,633 -Yeah! This is so amazing. 305 00:15:12,766 --> 00:15:14,333 -And then we have another type of dessert 306 00:15:14,466 --> 00:15:16,333 that we call, like, plated desserts, 307 00:15:16,466 --> 00:15:18,333 and we do them à la minute in the kitchen. 308 00:15:18,466 --> 00:15:20,633 [ Mid-tempo music plays ] 309 00:15:24,200 --> 00:15:25,933 -When you create these kinds of dishes, 310 00:15:26,066 --> 00:15:29,933 what do you see your mission, like, in food being? 311 00:15:30,066 --> 00:15:34,200 -To show a dessert as an experience, not just a food. 312 00:15:34,366 --> 00:15:36,566 So everything that involves all your senses... 313 00:15:38,266 --> 00:15:39,566 ...the value that one ingredient has. 314 00:15:42,800 --> 00:15:46,133 -Enough watching. Let's eat. 315 00:15:46,266 --> 00:15:48,466 -So, this one, we call it herbed clam. 316 00:15:48,600 --> 00:15:50,466 In one bite. -One bite. 317 00:15:52,033 --> 00:15:53,566 Mmm! 318 00:15:53,700 --> 00:15:55,100 Mmm! Mmm. 319 00:15:58,733 --> 00:16:02,800 Like what you said about highlighting the one ingredient. 320 00:16:02,933 --> 00:16:04,500 It just elevated it. -Yes. 321 00:16:04,633 --> 00:16:05,833 -I would have like 45 of these. 322 00:16:05,966 --> 00:16:07,300 -You have dozens. -45. 323 00:16:07,433 --> 00:16:09,733 -Like a dozen. Yeah. -Yeah. Yes. 324 00:16:09,866 --> 00:16:14,133 -This one is a combination of raspberries, lychees, and roses. 325 00:16:14,266 --> 00:16:17,333 -Mmm! I love lychee. 326 00:16:17,466 --> 00:16:20,366 This is so beautiful. 327 00:16:20,500 --> 00:16:22,166 -Mmm. 328 00:16:22,300 --> 00:16:23,766 -Mmm. 329 00:16:26,133 --> 00:16:29,200 And the combination of these three is perfect balance. 330 00:16:30,433 --> 00:16:32,100 -...it's, like, super subtle. 331 00:16:32,233 --> 00:16:34,366 [ Down-tempo music plays ] -This is called Forest. 332 00:16:34,500 --> 00:16:36,766 -Okay. -So, we have matcha tea, 333 00:16:36,900 --> 00:16:41,600 pistachios, berries, and we also put earth extract. 334 00:16:41,733 --> 00:16:43,500 So when you try it -- -Earth extract? 335 00:16:43,633 --> 00:16:44,800 -Uh-huh. 336 00:16:44,933 --> 00:16:47,033 -My mind is blowing and I haven't even tried it. 337 00:16:47,166 --> 00:16:50,133 -Wait till you try it. Yeah. 338 00:16:50,266 --> 00:16:52,266 [ Mid-tempo music plays ] -Mmm. 339 00:16:52,400 --> 00:16:53,600 Mmm! 340 00:16:55,766 --> 00:16:57,033 -When people maybe think of Guadalajara, 341 00:16:57,166 --> 00:16:58,066 it's just traditions. 342 00:16:58,200 --> 00:16:59,700 -Yes. -But now there's also a mix. 343 00:16:59,833 --> 00:17:05,466 You see all these new places, like Hueso, like La Postrería, 344 00:17:05,600 --> 00:17:07,233 that involve all your senses 345 00:17:07,366 --> 00:17:11,000 in the architecture of the places, the flavors, the dishes. 346 00:17:11,133 --> 00:17:12,733 People need to come to Guadalajara. 347 00:17:12,866 --> 00:17:15,133 -Yes. They need to come and eat it here. 348 00:17:15,266 --> 00:17:16,766 -[ Laughs ] 349 00:17:18,033 --> 00:17:21,366 -Now we have everything that we need for the pollo Valentina. 350 00:17:21,500 --> 00:17:24,000 So, when you come to the stand and you order your chicken, 351 00:17:24,133 --> 00:17:26,000 all they have to do is sauce it 352 00:17:26,133 --> 00:17:28,533 and give it a quick fry, which is what we're gonna do. 353 00:17:28,666 --> 00:17:30,800 I have my heat over medium-high. 354 00:17:30,933 --> 00:17:33,733 I'm gonna first go with the potatoes. 355 00:17:33,866 --> 00:17:35,133 [ Oil sizzling ] 356 00:17:35,266 --> 00:17:36,933 [ Mid-tempo music plays ] 357 00:17:37,100 --> 00:17:39,933 ♪♪ 358 00:17:40,066 --> 00:17:42,133 Now I'm adding some salt and pepper. 359 00:17:42,266 --> 00:17:46,200 And these potatoes are now going to crisp up but with the sauce. 360 00:17:46,333 --> 00:17:49,166 And we're just gonna let them brown. 361 00:17:49,300 --> 00:17:51,066 Potatoes are gorgeous. 362 00:17:51,200 --> 00:17:53,633 So, remember, they're already cooked in that chicken broth, 363 00:17:53,766 --> 00:17:57,300 so they're really soft inside. 364 00:17:57,433 --> 00:18:01,500 And now we're gonna do the same thing with the chicken. 365 00:18:01,633 --> 00:18:03,333 [ Down-tempo music plays ] 366 00:18:03,466 --> 00:18:05,666 So, not too many at a time. 367 00:18:05,800 --> 00:18:07,500 We don't want these to steam. 368 00:18:07,633 --> 00:18:10,433 This is the street-food method. 369 00:18:10,566 --> 00:18:13,300 The great thing about precooking the chicken -- 370 00:18:13,433 --> 00:18:16,866 Precook it, then you drain it, then it dries 371 00:18:17,000 --> 00:18:19,600 so the juices aren't running out of the chicken. 372 00:18:19,733 --> 00:18:23,566 It looks nice and crisp and brown, which is what we want. 373 00:18:23,700 --> 00:18:26,566 When we're done browning and crisping the chicken, 374 00:18:26,700 --> 00:18:30,233 we're going to add the remaining of the sauce to the sauce pan, 375 00:18:30,366 --> 00:18:32,366 let it thicken, bubble, 376 00:18:32,500 --> 00:18:34,566 and then we want to cook this down, 377 00:18:34,700 --> 00:18:38,300 because the most irresistible part about the pollo Valentina 378 00:18:38,433 --> 00:18:40,433 is that sauce. 379 00:18:40,600 --> 00:18:43,266 ♪♪ 380 00:18:43,400 --> 00:18:46,633 Okay. So then you have pollo Valentina, 381 00:18:46,766 --> 00:18:52,633 sauce, potatoes, some lettuce, radishes. 382 00:18:52,766 --> 00:18:55,300 And then we have the beautiful rice. 383 00:18:55,433 --> 00:18:59,833 We gave it a chance to settle, so now it is even fluffier. 384 00:19:00,000 --> 00:19:04,533 ♪♪ 385 00:19:04,666 --> 00:19:07,433 The chicken is so soft inside. 386 00:19:07,566 --> 00:19:10,400 You feel the crispy from where the chicken browned. 387 00:19:10,533 --> 00:19:12,900 The potatoes are so seasoned. 388 00:19:13,066 --> 00:19:15,833 ♪♪ 389 00:19:15,966 --> 00:19:16,833 Mmm. 390 00:19:16,966 --> 00:19:18,500 Let's try the rice. 391 00:19:20,366 --> 00:19:22,933 You hear the crunch of the corn. 392 00:19:23,066 --> 00:19:25,733 Sweet, and the poblanos want to be spicy. 393 00:19:25,866 --> 00:19:28,700 So aromatic. 394 00:19:28,833 --> 00:19:30,300 After you make it, you're gonna see 395 00:19:30,433 --> 00:19:34,800 why this pollo Valentina is so loved as street food 396 00:19:34,933 --> 00:19:37,800 and why people want to bring it into their homes. 397 00:19:37,966 --> 00:19:40,800 ♪♪ 398 00:19:40,933 --> 00:19:43,500 After seeing how so many people are playing with desserts 399 00:19:43,633 --> 00:19:45,000 in Jalisco, 400 00:19:45,133 --> 00:19:49,533 I wanted to take my tres leches cake to unexplored territory. 401 00:19:49,666 --> 00:19:53,266 So I'm making an almond tres leches cake. 402 00:19:53,400 --> 00:19:54,766 The first thing I want to do 403 00:19:54,900 --> 00:19:57,033 is I'm going to sift my dry ingredients. 404 00:19:57,166 --> 00:20:00,566 I'm using two different kinds of flour. 405 00:20:00,700 --> 00:20:03,466 I have 1 1/2 cups of cake flour, 406 00:20:03,600 --> 00:20:06,633 which is so light, so airy, so fine. 407 00:20:06,766 --> 00:20:08,300 It's just like dust. 408 00:20:08,433 --> 00:20:12,633 And then I have 1 cup of almond flour, which is thick. 409 00:20:12,766 --> 00:20:15,400 It's very granular. It has a lot of texture. 410 00:20:15,533 --> 00:20:19,266 It's packed with flavor but also with density. 411 00:20:19,400 --> 00:20:22,033 And then a teaspoon of baking powder 412 00:20:22,166 --> 00:20:24,866 and a teaspoon of baking soda. 413 00:20:25,000 --> 00:20:27,866 1/4 teaspoon of salt. 414 00:20:28,000 --> 00:20:30,433 I'm just gonna whisk this. 415 00:20:30,566 --> 00:20:34,900 And now, here, I already separated eight egg yolks. 416 00:20:35,033 --> 00:20:37,466 Once the egg yolks have really thickened 417 00:20:37,600 --> 00:20:39,300 and the color has changed, 418 00:20:39,433 --> 00:20:42,266 I'm gonna add 1/2 cup of safflower oil, 419 00:20:42,400 --> 00:20:44,766 a teaspoon of almond extract. 420 00:20:44,900 --> 00:20:47,366 And this is really gonna boost the flavor 421 00:20:47,500 --> 00:20:50,366 from the almond flour. 422 00:20:50,500 --> 00:20:53,200 3/4 cup of unsweetened almond milk. 423 00:20:53,333 --> 00:20:58,200 This is a way for us to marry all the almond flavors. 424 00:20:58,333 --> 00:21:01,100 And then we're gonna make our egg-white mixture, 425 00:21:01,233 --> 00:21:03,300 and this is going to give the fluff 426 00:21:03,433 --> 00:21:04,933 and the volume to the cake. 427 00:21:05,066 --> 00:21:07,700 We need to beat eight egg whites 428 00:21:07,833 --> 00:21:10,633 and 1 teaspoon of cream of tartar. 429 00:21:10,766 --> 00:21:13,433 Once the egg whites get to soft peaks, 430 00:21:13,566 --> 00:21:15,166 I'm gonna add a cup of sugar 431 00:21:15,300 --> 00:21:18,833 to help the soft peaks become really stiff peaks. 432 00:21:18,966 --> 00:21:22,266 Once you can start seeing the shape of the whisk 433 00:21:22,400 --> 00:21:26,100 into the egg whites, it means that they may be ready. 434 00:21:26,233 --> 00:21:27,633 Looking really good. 435 00:21:27,766 --> 00:21:29,900 We have the three parts that we need, 436 00:21:30,033 --> 00:21:32,366 and now I'm gonna add my dry ingredients 437 00:21:32,500 --> 00:21:34,966 into my egg-yolk mixture. 438 00:21:35,100 --> 00:21:36,800 [ Mid-tempo music plays ] 439 00:21:36,933 --> 00:21:40,066 It smells so marzipany already. 440 00:21:40,200 --> 00:21:42,833 I add my egg whites. 441 00:21:42,966 --> 00:21:46,533 This is, like, the most fun part of making this cake. 442 00:21:46,666 --> 00:21:48,000 Aside from eating it. 443 00:21:48,133 --> 00:21:52,500 The egg whites took a while to get so nice and thick and stiff, 444 00:21:52,633 --> 00:21:54,500 and I don't want to deflate them. 445 00:21:54,633 --> 00:21:56,600 You fold a little bit at a time. 446 00:21:56,733 --> 00:21:59,600 Try to have no streaks. 447 00:21:59,733 --> 00:22:02,400 And you can see how the mixture is thickening, 448 00:22:02,533 --> 00:22:05,333 and all of that flavor of marzipan 449 00:22:05,466 --> 00:22:09,333 is now getting mixed with the flavor of soft meringue. 450 00:22:09,500 --> 00:22:11,133 ♪♪ 451 00:22:11,266 --> 00:22:13,833 Divide your batter and make two cakes. 452 00:22:13,966 --> 00:22:15,900 So, I have my oven at 350, 453 00:22:16,033 --> 00:22:19,033 and I'm gonna bake them for 20 to 22 minutes 454 00:22:19,166 --> 00:22:24,200 until the top is browned and springy to the touch. 455 00:22:24,333 --> 00:22:28,733 So, my tres leches sauce is also going to have almond milk. 456 00:22:28,866 --> 00:22:32,033 I have unsweetened almond milk instead of just whole milk, 457 00:22:32,166 --> 00:22:35,400 and I'm adding a cup and a can of evaporated milk 458 00:22:35,533 --> 00:22:38,600 and a can of sweetened condensed milk. 459 00:22:38,733 --> 00:22:41,766 I'm gonna whisk these, and you just want to make sure 460 00:22:41,900 --> 00:22:43,700 that the milks are really nice and mixed 461 00:22:43,833 --> 00:22:47,133 because the sweetened condensed milk is so thick. 462 00:22:47,266 --> 00:22:49,366 [ Mid-tempo music plays ] 463 00:22:49,533 --> 00:22:51,066 ♪♪ 464 00:22:51,200 --> 00:22:53,900 So, these have cooled. 465 00:22:54,066 --> 00:22:57,300 ♪♪ 466 00:22:57,433 --> 00:23:01,600 I'm gonna turn over the first one onto this platter. 467 00:23:01,733 --> 00:23:03,566 Oh, no! 468 00:23:03,700 --> 00:23:04,766 It doesn't matter, 469 00:23:04,900 --> 00:23:07,300 'cause it's gonna get all covered in the sauce! 470 00:23:08,700 --> 00:23:10,166 Oh, my God. Yum. 471 00:23:10,300 --> 00:23:13,366 Now I'm gonna poke it all over the top with a fork. 472 00:23:13,500 --> 00:23:15,800 And you really want to have a go at it. 473 00:23:15,933 --> 00:23:17,833 So, I'm doing a third of the sauce 474 00:23:17,966 --> 00:23:22,133 because the cake soaks the sauce slowly. 475 00:23:22,300 --> 00:23:24,100 ♪♪ 476 00:23:24,233 --> 00:23:27,666 I love the combination of marzipan and almonds 477 00:23:27,800 --> 00:23:31,466 with apricot, which will give this cake, 478 00:23:31,600 --> 00:23:35,833 like, a nice, tangy, contrasting taste. 479 00:23:35,966 --> 00:23:39,533 And then we're adding a cup of slivered almonds, 480 00:23:39,666 --> 00:23:42,700 and these will give more almond-powered flavor 481 00:23:42,833 --> 00:23:45,666 to the cake, plus texture and crunch. 482 00:23:45,833 --> 00:23:49,100 ♪♪ 483 00:23:49,233 --> 00:23:53,266 Now I'm gonna poke the top, just like we did the bottom, 484 00:23:53,400 --> 00:23:55,300 and we add the rest of the sauce. 485 00:23:55,433 --> 00:23:58,900 And it may seem like there's a lot of sauce on the sides, 486 00:23:59,033 --> 00:24:01,200 but the cake will absorb it all. 487 00:24:01,333 --> 00:24:03,766 And the more the cake sits in the sauce, 488 00:24:03,900 --> 00:24:05,333 the better it will be. 489 00:24:05,466 --> 00:24:07,266 Then you want to put this in your refrigerator 490 00:24:07,400 --> 00:24:09,333 and let it sit for at least eight hours. 491 00:24:09,466 --> 00:24:13,200 And then we're gonna add the heavy whipped cream on top. 492 00:24:14,266 --> 00:24:15,600 I have one ready here. 493 00:24:15,733 --> 00:24:18,233 And you can see all the milks were soaked 494 00:24:18,366 --> 00:24:20,566 and this is really nice. 495 00:24:20,700 --> 00:24:23,900 And I whipped here 2 cups of heavy cream, 496 00:24:24,033 --> 00:24:28,166 1/4 cup of confectioners' sugar, and the zest of a lime. 497 00:24:28,300 --> 00:24:30,000 [ Down-tempo music plays ] 498 00:24:30,133 --> 00:24:31,600 So pretty! 499 00:24:31,733 --> 00:24:34,700 Now it really looks like a festive cake! 500 00:24:34,866 --> 00:24:36,933 ♪♪ 501 00:24:37,066 --> 00:24:39,200 I know what I'm getting. 502 00:24:39,333 --> 00:24:42,966 I can't wait to bite into this thing! 503 00:24:44,233 --> 00:24:47,300 Oh, that looks so pretty. Did you see? 504 00:24:47,466 --> 00:24:50,333 ♪♪ 505 00:24:50,466 --> 00:24:52,233 Did you look at the cake? 506 00:24:52,400 --> 00:25:00,700 ♪♪ 507 00:25:00,833 --> 00:25:02,900 [ Mid-tempo music plays ] Mmm. Mm-hmm. 508 00:25:03,033 --> 00:25:07,600 This is now my favorite tres leches cake. 509 00:25:07,733 --> 00:25:08,866 If you love almonds 510 00:25:09,000 --> 00:25:11,400 and you want to take your tres leches cake 511 00:25:11,533 --> 00:25:14,600 to almond territory, give this one a try. 512 00:25:14,766 --> 00:25:19,000 ♪♪ 513 00:25:19,133 --> 00:25:22,366 [ Theme music plays ] 514 00:25:22,533 --> 00:25:29,066 ♪♪ 515 00:25:29,200 --> 00:25:32,933 For recipes and information from this episode and more, 516 00:25:33,066 --> 00:25:35,233 visit PatiJinich.com. 517 00:25:35,366 --> 00:25:36,666 And connect! 518 00:25:36,800 --> 00:25:39,733 Find me on Facebook, Twitter, Instagram, and Pinterest -- 519 00:25:39,866 --> 00:25:41,233 @PatiJinich. 520 00:25:41,366 --> 00:25:44,100 -"Pati's Mexican Table" is made possible by... 521 00:25:44,233 --> 00:25:46,900 [ Dramatic music plays ] 522 00:25:47,066 --> 00:25:51,433 ♪♪ 523 00:25:51,566 --> 00:25:54,066 -La Costeña -- por sabor. 524 00:25:54,233 --> 00:25:56,633 ♪♪ 525 00:25:56,766 --> 00:25:59,066 -♪ Avocados from Mexico 526 00:25:59,566 --> 00:26:01,466 A tradition of authentic Latin flavors 527 00:26:01,533 --> 00:26:02,666 and family recipes. 528 00:26:02,733 --> 00:26:04,066 Tropical Cheese. 529 00:26:04,166 --> 00:26:06,500 -Stand Together -- helping every person rise. 530 00:26:06,633 --> 00:26:09,066 More information at StandTogether.org. 531 00:26:09,200 --> 00:26:13,100 -Mahatma rice lets you unite ingredients and flavors. 532 00:26:13,233 --> 00:26:15,033 Mahatma rice unites. 533 00:26:15,166 --> 00:26:16,500 -King Arthur Baking Company. 534 00:26:16,633 --> 00:26:20,066 Find out more about our masa harina at KingArthurBaking.com. 535 00:26:20,200 --> 00:26:23,066 -Oléico high oleic safflower oil. 536 00:26:23,200 --> 00:26:25,066 -♪ Oh, oh, oh, oh 537 00:26:25,200 --> 00:26:28,100 -Tecate. 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