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Crowd: ¡Tigres!

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00:00:02,833 --> 00:00:04,866
Pati, voice-over: If you want 
to see true Mexican passion

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on full display, 
go to a soccer game,

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00:00:07,733 --> 00:00:11,300
and now that Monterrey 
is a host city

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for the 2026 World Cup, fans 
are more passionate than ever.

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Pati: Ohh!

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Woman: It doesn't count. 
It does not count.

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Oh, that 
is so crazy.

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Pati, voice-over: Mexico 
has had some heartbreakers

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on the world stage, 
but we're loyal.

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Crowd: ¡Tigres!

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Pati, voice-over: 
Maybe it's a 90-minute escape

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from the issues 
that dominate the headlines,

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or maybe it's the tacos.

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Today I'm visiting two 
rival teams just miles apart,

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Los Tigres and Los Rayados,

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to taste the tacos that fuel 
93,000 screaming fans...

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It's so huge.

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Mm.

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Pati, voice-over: and take 
the rivalry off the field

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and into the kitchen...

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You guys, this is perfect. 
This is the moment.

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You see how it's huffing 
and puffing and smoking?

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Pati, voice-over: and, no matter 
who you're rooting for,

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I want to make sure you're 
eating well during the big game.

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In my kitchen, I'm showing you 
how you can make

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the most epic torta 
right from your own home

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without fighting the crowds,

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and that famous asado de puerco, 
you can make it, too.

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See? Like, even 
the birds are singing.

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♪

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Doesn't stop.

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Mm! Mm mm mm!

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Ha ha ha!

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♪

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Mm!

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Man: I am going 
to give you a secret.

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Yes. I love secrets.

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Pati: Mm. Mm. Mm.

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♪

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It's like nothing 
I've tasted before.

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♪

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Announcer: "Pati's Mexican 
Table" is brought to you by...

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♪

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Announcer: La Costeña-- 
¡por sabor!

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Announcer: 
Traditional recipes,

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authentic flavors 
and ingredients,

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a taste of México in 90 seconds.

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Somos--food from the heart 
of México.

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♪

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Men: ♪ Avocados from Mexico

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Over 40 years, 
 bringing authentic

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Latin American flavors 
 to your table.

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Tropical Cheese.

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Announcer: 
Stand Together,

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helping every person rise.

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More information 
at StandTogether.org.

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Announcer: Here, 
the typical arroz con pollo...

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or not!

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Unfollow la Receta. 
Mahatma rice.

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Announcer: 
King Arthur Baking Company.

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Find out more about 
our Masa Harina

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at KingArthurBaking.com.

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[Nationwide theme playing 
on guitar]

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Announcer: Cozilumbre-- 
cookware, bakeware,

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and kitchenware for cooking up 
tradiciones in your cocinas.

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♪

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Announcer: 
Gobierno de Monterrey.

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Pati, voice-over: Every 4 years, 
our family cheers for Mexico

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in the World Cup,

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but I still need a refresher 
on the rules...

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Pati: How much can you 
push another player?

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Woman: You can't 
extend your arms.

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Pati, voice-over: and I 
can't think of a better teacher

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than Mia Fishel,

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a superstar striker 
for the Tigres women's team,

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which has skyrocketed in 
popularity over the last decade.

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The timing happened to work out

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that the men are playing 
during my visit,

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but she's kind enough 
to be my host.

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This is fun. 
Yeah.

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I like catching. 
Yes.

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Pati, voice-over: 
Barely in her 20s,

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she's a Golden Ball winner 
and a two-time finalist

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for U.S. Soccer's 
Young Player of the Year Award.

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I'm awful. 
That was good.

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Pati, voice-over: She's also 
a rare case of an American

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crossing the border to Mexico to 
follow her professional dreams.

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Mia: It was like 
a dream come true.

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This is all I wanted, 
to enter my pro career.

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Pati: This is incredible 
that you're here now.

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You know, I think 
Mexicans are really

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loving the fact 
that women--

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Like, the dads that 
have daughters are like,

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"Finally our daughters 
can get into the sport."

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Mia: Exactly.

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I'm playing because 
I love the sport--

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it's my passion; 
it's my love--

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but also to 
inspire everyone.

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What do you think 
about the food,

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and how's the diet 
here in Mexico?

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One reason why I was 
so happy to see you

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is because 
I'm a foodie.

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I love food.

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Pati, voice-over: 
Mia brings me to one

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of her favorite stadium stops 
for massive tacos

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with homemade asado de puerco--

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a pork stew bathed 
in a rich, smoky chile sauce--

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and chicharrónes norteños--

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fried pork belly 
drowning in a tangy salsa verde.

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Both are stuffed in warm, 
handmade flour tortillas.

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If the team nutritionist 
is watching,

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you may want 
to avert your eyes.

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I like how in Mexican food, 
there's a lot of flavor.

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You can see it 
right in front of you.

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They make it from handmade 
flour at the stadium.

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I know. 
That's insane.

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I'm gonna teach you 
something foodwise.

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Just like you have 
the two main--

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like, Tigres 
and Rayados...

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Yes.

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like, there's 
two main camps

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in Mexican cooking, 
in salsas.

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Whenever you get a stew 
that's tomato-based,

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Uh-huh? 
add tomatillo 
sauce...

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Add the green.

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and whenever 
you have a stew

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that's tomatillo-based, 
Yes.

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add red sauce 
The opposite.

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because they 
complement each other

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because the tomato 
is sweeter,

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the tomatillo's 
more tart.

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Yeah. 
Cheers.

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Cheers.

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This is 
a gigantic taco.

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It's so huge.

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And it's hot, too. 
Ha ha!

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Mm! Mm mm.

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♪

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Pati: So I've never tasted 
asado de puerco

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like the one I tasted 
in Nuevo León.

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I wanted to recreate it 
in my home kitchen,

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but most of all, 
I want you to make it at home.

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It's not complicated at all.

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To get started, 
you need 3 pounds of pork loin,

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and then I already cut it 
into about 3/4-inch pieces,

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but I left all of the fat on, 
as you can see,

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because by the end of cooking,

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the pork is gonna cook 
in its own fat,

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and the fat of pork 
is delicious lard,

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and that's what you want, 
so I'm gonna add the pork

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right in here, 
and it's nice and tender.

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Let me rinse my hands...

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and now we want 
to cover the pork with water,

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just enough to get 
to the top of the pork,

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and now I'm gonna get it going 
over high heat

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just to get these 
to a rolling boil,

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and I'm going to cook it 
with these aromatics

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that I'm going to put 
in a little, like, spice packet,

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so I have a piece 
of cheesecloth,

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and I'm gonna add two bay leaves 
and two peeled garlic cloves,

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then allspice berries.

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They taste a little bit 
like cloves, black pepper,

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like cinnamon, and they add 
a lot of flavor to a dish.

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We're gonna cook the pork

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with the water and the spices

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until there is no more liquid.

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If you put your spices 
in a packet like this,

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when the cooking is done, 
you just remove it,

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and then you don't have to fish 
for your spices.

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As it comes to a boil,

172
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so much foam comes 
to the surface

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you can see along the edges.

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Remove as much foam as you can.

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As that continues cooking 
over medium high heat--

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it's gonna be anywhere 
from 35 to 45 minutes--

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I'm gonna make the adobo sauce, 
and what's gonna go in my sauce

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is a combination of chiles.

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I'm gonna use guajillos 
and anchos,

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and this is a traditional 
pairing of chiles,

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so when you use a chile 
in Mexican cooking,

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you don't have to just 
use one chile.

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chiles love the company 
of other chiles.

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The guajillo, this is my 
favorite color in the universe,

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00:08:07,766 --> 00:08:11,200
so much so that my kitchen 
has that color in the walls.

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00:08:11,333 --> 00:08:13,900
To clean the chiles, 
the guajillo and the ancho,

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00:08:14,033 --> 00:08:17,466
all you need to do 
is to remove the stem,

188
00:08:17,600 --> 00:08:20,766
and then you're going 
to open it up.

189
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You can use your fingers.

190
00:08:22,700 --> 00:08:26,500
The guajillo chiles 
are zero spicy--

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they have no heat--and then 
we have the ancho chile,

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and the chile very different 
flavor from the guajillo.

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That is why they 
go so good together.

194
00:08:38,066 --> 00:08:39,933
The flavors that you find 
in the ancho

195
00:08:40,066 --> 00:08:44,033
are like raisins, prunes,

196
00:08:44,166 --> 00:08:47,033
cranberries, 
tart cherries, plums,

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00:08:47,166 --> 00:08:51,633
plus the ancho tastes a little 
bit like bittersweet chocolate.

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00:08:51,766 --> 00:08:53,666
It's phenomenal.

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00:08:53,800 --> 00:08:56,166
Now in order to unlock 
those flavors,

200
00:08:56,300 --> 00:08:58,566
we're going to toast them 
gently.

201
00:08:58,700 --> 00:09:00,166
You don't want them to burn.

202
00:09:00,300 --> 00:09:02,300
You want them to toast 
just like this.

203
00:09:02,433 --> 00:09:03,766
You can see the fumes.

204
00:09:03,900 --> 00:09:05,266
That's what you want, 
so you're, like,

205
00:09:05,400 --> 00:09:07,400
bringing these chiles 
back to life,

206
00:09:07,533 --> 00:09:10,366
and then I'm adding them 
right in the saucepan.

207
00:09:10,500 --> 00:09:13,633
Oh, this must look so pretty.

208
00:09:13,766 --> 00:09:16,533
We're really taking advantage 
of this knowledge

209
00:09:16,666 --> 00:09:19,233
that has been passed down 
for generations

210
00:09:19,366 --> 00:09:21,533
and generations and generations,

211
00:09:21,666 --> 00:09:24,900
so I'm very happy to be 
passing this on to you,

212
00:09:25,033 --> 00:09:28,233
so as these chiles 
are rehydrating,

213
00:09:28,366 --> 00:09:30,200
guajillo with ancho

214
00:09:30,333 --> 00:09:33,500
and now the fresh, 
grassy jalapeño,

215
00:09:33,633 --> 00:09:35,033
but we're gonna char it.

216
00:09:35,166 --> 00:09:37,800
We're gonna toast it here 
in the comal,

217
00:09:37,933 --> 00:09:41,166
and I love how when you put 
chiles on a comal,

218
00:09:41,300 --> 00:09:43,833
fresh chiles, 
they start jumping around,

219
00:09:43,966 --> 00:09:46,366
as we say in Mexico, 
empiezan a bailar.

220
00:09:46,500 --> 00:09:48,000
Like, they start dancing.

221
00:09:48,133 --> 00:09:49,766
I'm adding tomatoes--

222
00:09:49,900 --> 00:09:52,333
see, now the tomatoes 
are starting to dance, too--

223
00:09:52,466 --> 00:09:55,633
and then I'm gonna add a couple 
of garlic cloves

224
00:09:55,766 --> 00:09:59,000
with their peel on so that 
they can char and roast

225
00:09:59,133 --> 00:10:01,333
inside of their natural packets,

226
00:10:01,466 --> 00:10:03,733
a piece of an onion.

227
00:10:03,866 --> 00:10:06,366
I don't know if you 
can hear these,

228
00:10:06,500 --> 00:10:08,733
but the tomatoes 
are kind of whistling.

229
00:10:08,866 --> 00:10:09,733
[Whistling]

230
00:10:09,866 --> 00:10:12,133
First, I'm adding the chiles--

231
00:10:12,266 --> 00:10:18,300
and look at how the chiles 
plumped and rehydrated--

232
00:10:18,433 --> 00:10:22,800
adding a cup 
of the cooking liquid

233
00:10:22,933 --> 00:10:25,066
and a cup of water.

234
00:10:25,200 --> 00:10:27,700
I'm adding all the ingredients

235
00:10:27,833 --> 00:10:31,033
that are now 
so beautifully charred,

236
00:10:31,166 --> 00:10:33,133
and you want to stop 
the charring

237
00:10:33,266 --> 00:10:35,500
or roasting process 
until the ingredients

238
00:10:35,633 --> 00:10:39,100
are completely transformed, 
so I have the jalapeño.

239
00:10:39,233 --> 00:10:41,166
I'm just removing the stem.

240
00:10:41,300 --> 00:10:44,200
I'm adding the chile 
with everything in it,

241
00:10:44,333 --> 00:10:47,700
and I'm removing the garlic 
cloves with the skin on.

242
00:10:47,833 --> 00:10:51,666
They have to cool because I do 
want to remove the garlic skin.

243
00:10:51,800 --> 00:10:56,700
I'm removing the skin, 
adding these to the blender.

244
00:10:58,666 --> 00:11:04,766
I'm adding a teaspoon of salt, 
OK, teaspoon of oregano,

245
00:11:04,900 --> 00:11:08,366
and a half a teaspoon of cumin, 
and I have to tell you,

246
00:11:08,500 --> 00:11:12,100
the oregano from Nuevo León 
let's you know, "I'm here,

247
00:11:12,233 --> 00:11:15,800
and I'm gonna make myself known, 
and you're gonna love it."

248
00:11:15,933 --> 00:11:19,333
Half of a teaspoon 
of cumin seeds,

249
00:11:19,466 --> 00:11:23,966
and this already smells 
like Nuevo León to me.

250
00:11:28,100 --> 00:11:32,433
And look at the color, 
it's so beautiful.

251
00:11:32,566 --> 00:11:34,200
Mm. Mm!

252
00:11:34,333 --> 00:11:37,333
It's really taking me back 
to all the different

253
00:11:37,466 --> 00:11:39,866
adobos de puerco that I tried 
because in Nuevo León,

254
00:11:40,000 --> 00:11:42,400
there's so many adobo de puerco 
everywhere you go,

255
00:11:42,533 --> 00:11:45,233
so let me get my pork.

256
00:11:45,366 --> 00:11:48,833
All of the liquid 
has cooked off.

257
00:11:48,966 --> 00:11:51,800
We're adding the sauce, 
and this is gonna sizzle

258
00:11:51,933 --> 00:11:54,866
and smoke and bubble, 
which is what we want...

259
00:11:57,300 --> 00:12:00,933
and one of the things that give 
this asado de puerco

260
00:12:01,066 --> 00:12:05,300
its incredibly unique taste, 
it's adding an orange rind.

261
00:12:05,433 --> 00:12:07,866
You want to have some pressure 
in the orange,

262
00:12:08,000 --> 00:12:11,366
so use your thumb 
and use a very sharp knife

263
00:12:11,500 --> 00:12:14,466
but be careful 
and then just put pressure

264
00:12:14,600 --> 00:12:17,033
as you cut it,

265
00:12:17,166 --> 00:12:20,433
and then you can 
gently go around.

266
00:12:20,566 --> 00:12:23,233
♪

267
00:12:23,366 --> 00:12:26,666
Aw, the color is so pretty. 
The smell is so good.

268
00:12:26,800 --> 00:12:29,766
Now, this needs to cook 
for about 20 minutes,

269
00:12:29,900 --> 00:12:32,533
and as this finishes cooking,

270
00:12:32,666 --> 00:12:35,166
we're gonna make 
the poison beans.

271
00:12:35,300 --> 00:12:37,466
They're so incredibly delicious.

272
00:12:37,600 --> 00:12:39,533
Of course, there's 
no poison in them,

273
00:12:39,666 --> 00:12:43,300
so the poison in the beans 
is the adobo sauce

274
00:12:43,433 --> 00:12:47,233
from the asado de puerco 
and the lard, too.

275
00:12:47,366 --> 00:12:50,166
While my asado de puerco 
finishes coming together,

276
00:12:50,300 --> 00:12:51,566
we're gonna make the beans.

277
00:12:51,700 --> 00:12:55,166
I have a pound of pinto beans 
that I cooked

278
00:12:55,300 --> 00:12:57,533
with 14 cups of water.

279
00:12:57,666 --> 00:13:01,233
I have measured it to the bone-- 
14 cups of water,

280
00:13:01,366 --> 00:13:05,233
like, half of a white onion, 
and then you cook that

281
00:13:05,366 --> 00:13:10,500
for, like, an hour and a half 
until the beans are so tender,

282
00:13:10,633 --> 00:13:13,800
and then you add a tablespoon 
of salt, and you have this.

283
00:13:13,933 --> 00:13:16,433
These are frijoles de olla.

284
00:13:16,566 --> 00:13:19,500
Remove the onion 
that cooked with the beans

285
00:13:19,633 --> 00:13:24,266
and then add the pinto beans 
right into the blender.

286
00:13:24,400 --> 00:13:27,466
I'm just gonna pour it all. 
Here we go.

287
00:13:34,033 --> 00:13:37,366
You can puree 
your refried beans.

288
00:13:41,566 --> 00:13:43,933
See? I want them 
with a little texture.

289
00:13:44,066 --> 00:13:46,633
I like them a little bit chunky,

290
00:13:46,766 --> 00:13:50,533
and this is the poison 
for the poison beans.

291
00:13:50,666 --> 00:13:54,033
We're gonna fry these refrieds 
with the fat

292
00:13:54,200 --> 00:13:57,266
from the asado de puerco,

293
00:13:57,400 --> 00:14:01,900
so now you can see 
why they're called poison beans.

294
00:14:02,033 --> 00:14:05,100
If you don't have enough fat 
in your asado de puerco--

295
00:14:05,233 --> 00:14:07,366
your pork didn't have 
enough fat--

296
00:14:07,500 --> 00:14:10,600
you can, of course, 
go to direct lard,

297
00:14:10,733 --> 00:14:14,100
or you can also use 
any kind of oil that you like.

298
00:14:14,233 --> 00:14:18,333
Once our fat 
is really nice and hot,

299
00:14:18,466 --> 00:14:21,433
want to add the pureed beans...

300
00:14:23,733 --> 00:14:28,300
and now they're starting 
to get seasoned with the fat.

301
00:14:28,433 --> 00:14:31,233
Oh, this is perfect. 
See? Mila knows.

302
00:14:31,366 --> 00:14:34,233
This is, like, the happiest 
moment in the kitchen

303
00:14:34,366 --> 00:14:37,266
when everything is starting.

304
00:14:37,400 --> 00:14:41,733
Mila. She knows. See?

305
00:14:41,866 --> 00:14:45,333
And now we're gonna season 
the beans with the adobo,

306
00:14:45,466 --> 00:14:49,933
so I'm adding about a half a cup 
of the asado de puerco sauce

307
00:14:50,066 --> 00:14:52,000
right into the beans.

308
00:14:52,133 --> 00:14:54,266
Oh, mm, like, I'm getting 
so hungry right now.

309
00:14:54,400 --> 00:14:55,900
The adobo is ready.

310
00:14:56,033 --> 00:15:01,000
You know because 
the sauce is nice and thickened.

311
00:15:01,133 --> 00:15:04,133
This is so saucy, 
so I have this friend

312
00:15:04,266 --> 00:15:06,433
that says that refried beans 
are ready

313
00:15:06,566 --> 00:15:10,266
when they can practically 
walk themselves out of the pan

314
00:15:10,400 --> 00:15:11,933
because they're so thick.

315
00:15:12,066 --> 00:15:13,633
This is so perfect.

316
00:15:13,766 --> 00:15:15,500
You guys, this is perfect. 
This is the moment.

317
00:15:15,633 --> 00:15:18,633
This is the moment, and you see 
how it's huffing and puffing

318
00:15:18,766 --> 00:15:22,166
and smoking, OK, so it's ready.

319
00:15:22,300 --> 00:15:23,933
Yum.

320
00:15:24,066 --> 00:15:26,500
Want to heat my tortillas.

321
00:15:26,633 --> 00:15:30,400
I'm gonna grab 
a little bit of the fat.

322
00:15:30,533 --> 00:15:33,066
I'm gonna add it 
to the bottom of the pan...

323
00:15:33,200 --> 00:15:36,066
[Sizzling]

324
00:15:36,200 --> 00:15:39,900
and then we're gonna 
build ourselves a plate.

325
00:15:40,033 --> 00:15:42,733
I'm adding my tortillas.

326
00:15:42,866 --> 00:15:47,333
Then you add a layer 
of the beans

327
00:15:47,466 --> 00:15:49,566
just like that, spread a little.

328
00:15:49,700 --> 00:15:55,333
I'm adding some of the asado. 
It's an asado cascade.

329
00:15:55,466 --> 00:15:57,633
You add the tortillas on top.

330
00:15:57,766 --> 00:15:59,466
It's really a fun way 
of eating tacos

331
00:15:59,600 --> 00:16:00,900
because you get a platter,

332
00:16:01,033 --> 00:16:03,033
and then you can taco 
the heck out of it.

333
00:16:03,166 --> 00:16:05,466
Of course, we have to do 
what my dad does,

334
00:16:05,600 --> 00:16:08,133
which is a sprinkle of salt,

335
00:16:08,266 --> 00:16:11,800
and then this is my first 
empalme bite.

336
00:16:11,933 --> 00:16:16,966
♪

337
00:16:17,100 --> 00:16:20,466
Mm. Mm-hmm. Mm-hmm.

338
00:16:20,600 --> 00:16:23,633
Mm.

339
00:16:23,766 --> 00:16:25,233
Mm mm.

340
00:16:25,366 --> 00:16:28,233
♪

341
00:16:28,366 --> 00:16:32,433
I don't even know what to say, 
this is so good.

342
00:16:32,566 --> 00:16:37,733
It's so, like, 
unpretentiously delicious.

343
00:16:37,866 --> 00:16:42,066
It's homey. 
It's packed with flavor. It's--

344
00:16:42,200 --> 00:16:46,033
I'm on the first bite, and 
I can't wait till the last bite.

345
00:16:46,166 --> 00:16:49,866
It is so yummy, 
and you have to try it at home.

346
00:16:50,000 --> 00:16:51,666
♪

347
00:16:51,800 --> 00:16:53,833
Pati, voice-over: They may be 
only 8 miles apart,

348
00:16:53,966 --> 00:16:55,533
but to the people of Nuevo León,

349
00:16:55,666 --> 00:16:58,800
Los Tigres 
and their archrival Los Rayados

350
00:16:58,933 --> 00:17:01,500
may as well be two 
sovereign nations.

351
00:17:01,633 --> 00:17:04,600
The clubs have been battling 
for decades,

352
00:17:04,733 --> 00:17:07,700
and I've been invited 
to walk the hallowed pitch

353
00:17:07,833 --> 00:17:11,000
with the Rayados women's 
team captain Rebeca Bernal.

354
00:17:15,900 --> 00:17:18,600
Pati, voice-over: Rebeca is one 
of the highest scoring players

355
00:17:18,733 --> 00:17:21,300
on the team, 
despite being a defender,

356
00:17:21,433 --> 00:17:23,700
and her dominance has earned her

357
00:17:23,833 --> 00:17:26,066
a position 
on Mexico's national team

358
00:17:26,200 --> 00:17:30,200
with hopes of playing 
in the 2023 Women's World Cup

359
00:17:30,333 --> 00:17:33,200
in Australia and New Zealand.

360
00:17:55,433 --> 00:17:57,900
Pati, voice-over: After lessons 
from some of the best

361
00:17:58,033 --> 00:18:02,100
female athletes in the world, 
maybe I should change careers...

362
00:18:02,233 --> 00:18:03,700
Ha ha ha!

363
00:18:03,833 --> 00:18:05,866
Pati, voice-over: or maybe 
I should stick to food.

364
00:18:06,000 --> 00:18:07,766
Speaking of, I'm getting hungry

365
00:18:07,900 --> 00:18:10,666
for those famous tortas 
I keep hearing about.

366
00:18:10,800 --> 00:18:13,633
Yay! Ha ha ha!

367
00:18:13,766 --> 00:18:15,733
Hola.

368
00:18:30,400 --> 00:18:32,466
Pati, voice-over: El Chino 
Arrieta has been serving

369
00:18:32,600 --> 00:18:37,033
savory arrachera tortas 
at Rayados games since 1986,

370
00:18:37,166 --> 00:18:40,400
but when Argentinian players 
taught Chino

371
00:18:40,533 --> 00:18:43,133
the special spice formula 
for the chorizo

372
00:18:43,266 --> 00:18:45,666
and he mixed that 
with the arrachera

373
00:18:45,800 --> 00:18:49,966
in one torta, the sandwich 
exploded with popularity.

374
00:19:29,333 --> 00:19:31,933
Pati, voice-over: The spiced 
chorizo is amazing,

375
00:19:32,066 --> 00:19:33,866
but what takes it over the top

376
00:19:34,000 --> 00:19:37,300
are the vast array of toppings 
that don't ever end.

377
00:19:49,600 --> 00:19:51,133
Entonces. 
This looks insane.

378
00:19:52,133 --> 00:19:59,833
♪

379
00:20:07,500 --> 00:20:11,166
♪

380
00:20:11,300 --> 00:20:12,500
Man: ¿Cómo vas?

381
00:20:14,000 --> 00:20:15,500
Aww.

382
00:20:22,333 --> 00:20:23,333
Let's do it.

383
00:20:28,733 --> 00:20:30,566
They get the grill 
grates ready

384
00:20:30,700 --> 00:20:33,166
by scraping it with 
onion, and the onion

385
00:20:33,300 --> 00:20:35,300
not only cleans it, 
but, oh, it seasons it.

386
00:20:35,433 --> 00:20:37,733
Gonna brush 
la arrachera.

387
00:20:37,866 --> 00:20:39,333
Arrachera is 
skirt steak.

388
00:20:39,466 --> 00:20:40,466
OK. Yeah.

389
00:20:43,733 --> 00:20:46,233
So when I went 
with a Rayados player...

390
00:20:46,366 --> 00:20:47,466
Uh-huh?

391
00:20:47,600 --> 00:20:50,666
she took me to this 
very famous torta stand...

392
00:20:53,500 --> 00:20:56,733
and it's a mix 
of arrachera

393
00:20:56,866 --> 00:21:00,100
and Argentinian chorizo, 
not Mexican chorizo.

394
00:21:00,233 --> 00:21:01,766
Yeah. Why do they 
use Argentinian?

395
00:21:01,900 --> 00:21:03,533
I know. I was wondering 
the same thing.

396
00:21:03,666 --> 00:21:05,400
Because, obviously, 
Mexican is the best.

397
00:21:05,533 --> 00:21:07,600
It sounds like they 
can't take the heat.

398
00:21:07,733 --> 00:21:10,233
No. Wait until you try. 
OK.

399
00:21:10,366 --> 00:21:12,333
♪

400
00:21:12,466 --> 00:21:15,566
Pati: I made, like, a Mexa 
kind of chimichurri...

401
00:21:18,266 --> 00:21:19,966
so it's 
truly a blend.

402
00:21:20,100 --> 00:21:21,566
What makes it 
Mexican?

403
00:21:21,700 --> 00:21:24,466
I'm gonna show you, 
so we're adding, like,

404
00:21:24,600 --> 00:21:27,000
3 quarter-cups 
of olive oil...

405
00:21:27,133 --> 00:21:28,200
OK.

406
00:21:28,333 --> 00:21:30,700
half a cup of 
red wine vinegar.

407
00:21:30,833 --> 00:21:33,200
OK. Now we're 
gonna chop stuff.

408
00:21:33,333 --> 00:21:34,733
We need about 
a cup of each...

409
00:21:34,866 --> 00:21:36,200
OK. Should I 
cut of this?

410
00:21:36,333 --> 00:21:37,433
so we eyeball it.

411
00:21:37,566 --> 00:21:39,600
Yeah, so you're 
gonna chop with me.

412
00:21:39,733 --> 00:21:43,900
I love using the leaves 
and the stems.

413
00:21:44,033 --> 00:21:46,933
The stems have, like, 
a delicious crunch.

414
00:21:49,700 --> 00:21:51,133
Flip. Oh, we 
need to flip.

415
00:21:51,266 --> 00:21:52,700
Yeah. We need 
to flip.

416
00:21:54,033 --> 00:21:56,100
This is so beautiful 
because you see, like,

417
00:21:56,233 --> 00:21:57,600
the caramelly edges.

418
00:21:57,733 --> 00:21:59,533
Mm-hmm. 
Oh, perfect.

419
00:21:59,666 --> 00:22:01,666
Oh, that's 
so gorgeous.

420
00:22:01,800 --> 00:22:03,333
Let's flip the chorizos, 
a little, too.

421
00:22:03,466 --> 00:22:05,166
Let's see 
how they're doing.

422
00:22:05,300 --> 00:22:08,766
I think this needs, 
like, 5 more minutes.

423
00:22:08,900 --> 00:22:10,666
So we have 
cilantro, parsley.

424
00:22:10,800 --> 00:22:12,833
Now we need 
the oregano,

425
00:22:12,966 --> 00:22:15,066
so let's move 
the leaves.

426
00:22:16,900 --> 00:22:17,966
Mm-hmm.

427
00:22:18,100 --> 00:22:20,666
And for these, 
like, Mexa-style,

428
00:22:20,800 --> 00:22:22,433
I'm adding pepitas-- 
pumpkin seeds...

429
00:22:22,566 --> 00:22:23,966
Mm-hmm. Nice.

430
00:22:24,100 --> 00:22:25,666
pickled jalapeños, 
Classic.

431
00:22:25,800 --> 00:22:27,900
fresh jalapeños,

432
00:22:28,033 --> 00:22:30,166
and lime zest 
and lime juice,

433
00:22:30,300 --> 00:22:33,500
so we're adding 
the scallions.

434
00:22:33,633 --> 00:22:36,566
I'm adding the white 
and the green parts, too.

435
00:22:36,700 --> 00:22:38,733
Let me look 
at the meat.

436
00:22:38,866 --> 00:22:40,800
[Sizzling]

437
00:22:40,933 --> 00:22:42,833
Oh, yeah. 
Looks perfect.

438
00:22:42,966 --> 00:22:44,300
Ha ha ha!

439
00:22:44,433 --> 00:22:46,033
The chorizo 
should be ready.

440
00:22:46,166 --> 00:22:47,600
OK, so we have 
the lime zest.

441
00:22:47,733 --> 00:22:48,833
How much 
should I do?

442
00:22:48,966 --> 00:22:49,966
I think that's 
good enough.

443
00:22:50,100 --> 00:22:51,266
Let's cut the lime,

444
00:22:51,400 --> 00:22:53,800
and then we can squeeze 
the juice in here.

445
00:22:53,933 --> 00:22:55,766
You can add some 
salt and pepper

446
00:22:55,900 --> 00:22:57,200
al necesita... 
OK.

447
00:22:57,333 --> 00:22:59,433
and let's add 
the pickled jalapeños.

448
00:22:59,566 --> 00:23:00,566
Right. 
All of them?

449
00:23:00,700 --> 00:23:02,700
All of-- Sí. 
Right, right.

450
00:23:02,833 --> 00:23:03,900
I mean, how much 
would you take?

451
00:23:04,033 --> 00:23:04,900
I would totally 
take it all.

452
00:23:05,033 --> 00:23:06,000
I would do 
the whole thing.

453
00:23:06,133 --> 00:23:09,266
Yeah, so I'm 
adding the garlic,

454
00:23:09,400 --> 00:23:11,933
and then I think 
what I love the most

455
00:23:12,066 --> 00:23:13,800
about my 
chimichurri Mexa--

456
00:23:13,933 --> 00:23:17,000
I baptized it a 
Mexa chimichurri...

457
00:23:17,133 --> 00:23:18,166
Uh-huh.

458
00:23:18,300 --> 00:23:19,666
for the 
Mexican ingredients--

459
00:23:19,800 --> 00:23:21,300
is the pumpkin seeds.

460
00:23:21,466 --> 00:23:23,800
The pumpkin seeds 
give it that, like,

461
00:23:23,933 --> 00:23:27,600
nutty, fresh, 
and the crunch,

462
00:23:27,733 --> 00:23:31,233
and then so we have 
our chimichurri.

463
00:23:34,366 --> 00:23:35,566
I mean, 
look at that.

464
00:23:35,700 --> 00:23:36,700
That looks 
so good.

465
00:23:36,833 --> 00:23:38,200
It's, like, so vibrant

466
00:23:38,333 --> 00:23:39,666
So green. Yeah. 
and all green,

467
00:23:39,800 --> 00:23:42,566
so I'm gonna toast the 
bolillos in the grill...

468
00:23:42,700 --> 00:23:44,066
OK.

469
00:23:44,200 --> 00:23:48,166
as you cut the meat, OK? 
OK.

470
00:23:48,300 --> 00:23:49,533
Oh, my God.

471
00:23:49,666 --> 00:23:50,866
That looks perfect.

472
00:23:51,000 --> 00:23:54,500
Alan, you grilled this, 
like, to perfection.

473
00:23:54,633 --> 00:23:57,800
OK, so let's cut that 
into bite-size pieces.

474
00:23:57,933 --> 00:23:59,366
OK.

475
00:23:59,500 --> 00:24:01,600
I'm making mine. 
You're making yours, OK?

476
00:24:01,733 --> 00:24:03,033
All right.

477
00:24:03,166 --> 00:24:04,066
Putting meat 
A lot of meat.

478
00:24:04,200 --> 00:24:07,400
in, like, 
every corner,

479
00:24:07,533 --> 00:24:09,833
and it's, like, 
so meaty, and suddenly,

480
00:24:09,966 --> 00:24:12,166
you get that, like, 
burst of green.

481
00:24:12,300 --> 00:24:13,566
Yeah.

482
00:24:13,700 --> 00:24:15,933
♪

483
00:24:16,066 --> 00:24:17,600
Well, so how good 
does this look?

484
00:24:17,733 --> 00:24:19,333
Mm. This looks 
so good.

485
00:24:19,466 --> 00:24:22,533
♪

486
00:24:22,666 --> 00:24:24,800
Mm.

487
00:24:24,933 --> 00:24:26,100
Mm.

488
00:24:26,233 --> 00:24:27,566
That's so good.

489
00:24:27,700 --> 00:24:30,833
See? Like, even 
the birds are singing.

490
00:24:30,966 --> 00:24:32,266
Mm.

491
00:24:32,400 --> 00:24:34,300
When I was in Mexico

492
00:24:34,433 --> 00:24:36,333
and I was seeing 
all these players

493
00:24:36,466 --> 00:24:37,800
and their families 
rooting...

494
00:24:37,933 --> 00:24:39,066
Mm-hmm?

495
00:24:39,200 --> 00:24:41,233
it reminded me of 
when you were little

496
00:24:41,366 --> 00:24:42,466
and you were 
doing soccer.

497
00:24:42,600 --> 00:24:43,766
You remember?

498
00:24:43,900 --> 00:24:45,366
You used to be 
a crazy fan,

499
00:24:45,500 --> 00:24:46,500
used to be 
the craziest fan

500
00:24:46,633 --> 00:24:49,100
because, you know, 
most parents,

501
00:24:49,233 --> 00:24:52,300
they show up, 
they put up their chairs.

502
00:24:52,433 --> 00:24:54,166
They'll clap or 
yell their kid's name,

503
00:24:54,300 --> 00:24:56,000
but you were like...

504
00:24:58,866 --> 00:25:00,566
You'd scream, scream, 
scream at me.

505
00:25:00,700 --> 00:25:01,866
I remember 
looking back at you,

506
00:25:02,000 --> 00:25:03,100
and all the parents were 
looking at you like,

507
00:25:03,233 --> 00:25:04,366
"Who is this woman?"

508
00:25:04,500 --> 00:25:06,133
Ha ha! Was it 
embarrassing?

509
00:25:06,266 --> 00:25:08,066
No, no. 
It's not a bit.

510
00:25:08,200 --> 00:25:09,100
Was a little 
embarrassing.

511
00:25:09,233 --> 00:25:10,133
No, no, no, no...

512
00:25:10,266 --> 00:25:11,400
It was super 
embarrassing.

513
00:25:11,533 --> 00:25:12,500
but that's the way 
it's supposed to be.

514
00:25:12,633 --> 00:25:13,500
That's how it's 
supposed to be.

515
00:25:13,633 --> 00:25:15,133
Ha ha ha!

516
00:25:15,266 --> 00:25:17,000
Mm.

517
00:25:17,133 --> 00:25:19,900
Pati: For recipes and 
information from this episode

518
00:25:20,033 --> 00:25:24,466
and more, visit PatiJinich.com 
and connect!

519
00:25:24,600 --> 00:25:27,833
Find me on Facebook, TikTok, 
Twitter, Instagram,

520
00:25:27,966 --> 00:25:30,100
and Pinterest @PatiJinich.

521
00:25:30,233 --> 00:25:33,233
Announcer: "Pati's Mexican 
Table" is brought to you by...

522
00:25:33,366 --> 00:25:39,800
♪

523
00:25:39,933 --> 00:25:43,366
Announcer: La Costeña-- 
¡por sabor!

524
00:25:43,500 --> 00:25:44,600
Announcer: 
Traditional recipes,

525
00:25:44,733 --> 00:25:47,033
authentic flavors 
and ingredients,

526
00:25:47,166 --> 00:25:49,533
a taste of México in 90 seconds.

527
00:25:49,666 --> 00:25:52,366
Somos--food from the heart 
of México.

528
00:25:52,500 --> 00:25:55,500
♪

529
00:25:55,633 --> 00:25:57,533
Men: ♪ Avocados from Mexico

530
00:25:58,033 --> 00:25:59,933
A tradition 
 of authentic Latin flavors

531
00:26:00,000 --> 00:26:01,133
and family recipes.

532
00:26:01,200 --> 00:26:02,566
Tropical Cheese.

533
00:26:02,566 --> 00:26:03,566
Announcer: 
Stand Together,

534
00:26:03,700 --> 00:26:04,933
helping every person rise.

535
00:26:05,066 --> 00:26:07,233
More information 
at StandTogether.org.

536
00:26:07,366 --> 00:26:09,466
Announcer: Here, 
the typical arroz con pollo...

537
00:26:09,600 --> 00:26:10,633
or not!

538
00:26:10,766 --> 00:26:13,300
Unfollow la Receta. 
Mahatma rice.

539
00:26:13,433 --> 00:26:14,900
Announcer: 
King Arthur Baking Company.

540
00:26:15,033 --> 00:26:16,533
Find out more about 
our Masa Harina

541
00:26:16,666 --> 00:26:18,500
at KingArthurBaking.com.

542
00:26:18,633 --> 00:26:23,500
[Nationwide theme playing 
on guitar]

543
00:26:23,633 --> 00:26:25,066
Announcer: Cozilumbre-- 
cookware, bakeware,

544
00:26:25,200 --> 00:26:28,500
and kitchenware for cooking up 
tradiciones in your cocinas.

545
00:26:28,633 --> 00:26:31,133
♪

546
00:26:31,266 --> 00:26:33,733
Announcer: 
Gobierno de Monterrey.

547
00:26:33,866 --> 00:26:35,300
Announcer: Proud to 
support "Pati's Mexican Table"

548
00:26:35,433 --> 00:26:37,266
on Public Television.

549
00:26:39,266 --> 00:26:45,700
♪