WEBVTT
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Crowd: ¡Tigres!
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Pati, voice-over: If you want
to see true Mexican passion
00:05.000 --> 00:07.600 align:start position:30% line:79.33% size:40%
on full display,
go to a soccer game,
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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.
00:19.700 --> 00:21.366 align:start position:60% line:79.33% size:20%
Oh, that
is so crazy.
00:21.500 --> 00:23.466 align:start position:20% line:79.33% size:60%
Pati, voice-over: Mexico
has had some heartbreakers
00:23.600 --> 00:25.833 align:start position:27.5% line:79.33% size:47.5%
on the world stage,
but we're loyal.
00:25.966 --> 00:27.166 align:start position:30% line:84.67% size:37.5%
Crowd: ¡Tigres!
00:27.300 --> 00:28.733 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
Maybe it's a 90-minute escape
00:28.866 --> 00:31.366 align:start position:32.5% line:79.33% size:37.5%
from the issues
that dominate the headlines,
00:31.500 --> 00:34.533 align:start position:20% line:84.67% size:60%
or maybe it's the tacos.
00:34.666 --> 00:39.000 align:start position:20% line:79.33% size:55%
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...
00:46.100 --> 00:47.800 align:start position:55% line:10% size:32.5%
It's so huge.
00:50.800 --> 00:52.066 align:start position:60% line:10% size:7.5%
Mm.
00:52.200 --> 00:54.200 align:start position:17.5% line:79.33% size:65%
Pati, voice-over: and take
the rivalry off the field
00:54.333 --> 00:55.966 align:start position:20% line:84.67% size:57.5%
and into the kitchen...
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You guys, this is perfect.
This is the moment.
00:58.133 --> 01:01.000 align:start position:20% line:79.33% size:60%
You see how it's huffing
and puffing and smoking?
01:01.133 --> 01:03.866 align:start position:10% line:79.33% size:80%
Pati, voice-over: and, no matter
who you're rooting for,
01:04.000 --> 01:07.366 align:start position:17.5% line:79.33% size:65%
I want to make sure you're
eating well during the big game.
01:07.500 --> 01:10.766 align:start position:12.5% line:79.33% size:75%
In my kitchen, I'm showing you
how you can make
01:10.900 --> 01:13.733 align:start position:27.5% line:79.33% size:47.5%
the most epic torta
right from your own home
01:13.866 --> 01:15.966 align:start position:15% line:84.67% size:70%
without fighting the crowds,
01:16.100 --> 01:19.666 align:start position:10% line:79.33% size:80%
and that famous asado de puerco,
you can make it, too.
01:19.800 --> 01:22.633 align:start position:35% line:79.33% size:37.5%
See? Like, even
the birds are singing.
01:22.766 --> 01:28.933 align:start position:47.5% line:84.67% size:2.5%
♪
01:29.066 --> 01:30.200 align:start position:10% line:84.67% size:32.5%
Doesn't stop.
01:30.333 --> 01:32.266 align:start position:10% line:84.67% size:32.5%
Mm! Mm mm mm!
01:32.400 --> 01:33.966 align:start position:50% line:84.67% size:22.5%
Ha ha ha!
01:34.100 --> 01:36.600 align:start position:47.5% line:84.67% size:2.5%
♪
01:36.733 --> 01:38.100 align:start position:20% line:84.67% size:7.5%
Mm!
01:38.233 --> 01:40.000 align:start position:10% line:79.33% size:37.5%
Man: I am going
to give you a secret.
01:40.166 --> 01:42.133 align:start position:37.5% line:84.67% size:50%
Yes. I love secrets.
01:42.266 --> 01:44.666 align:start position:27.5% line:84.67% size:42.5%
Pati: Mm. Mm. Mm.
01:44.800 --> 01:46.733 align:start position:47.5% line:84.67% size:2.5%
♪
01:46.866 --> 01:49.366 align:start position:30% line:79.33% size:42.5%
It's like nothing
I've tasted before.
01:49.500 --> 01:53.933 align:start position:47.5% line:84.67% size:2.5%
♪
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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.
02:13.466 --> 02:15.900 align:start position:17.5% line:79.33% size:65%
Somos--food from the heart
of México.
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♪
02:19.166 --> 02:20.866 align:start position:15% line:84.67% size:70%
Men: ♪ Avocados from Mexico
02:21.566 --> 02:23.833 align:start position:30% line:79.33% size:37.5%
Over 40 years,
bringing authentic
02:23.900 --> 02:24.800 align:start position:20% line:79.33% size:57.5%
Latin American flavors
to your table.
02:24.866 --> 02:26.100 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
02:26.100 --> 02:27.100 align:start position:35% line:10% size:25%
Announcer:
Stand Together,
02:27.233 --> 02:28.566 align:start position:17.5% line:10% size:65%
helping every person rise.
02:28.700 --> 02:30.866 align:start position:27.5% line:10% size:40%
More information
at StandTogether.org.
02:31.000 --> 02:33.166 align:start position:30% line:79.33% size:40%
Announcer: Here,
the typical arroz con pollo...
02:33.300 --> 02:34.333 align:start position:40% line:84.67% size:17.5%
or not!
02:34.466 --> 02:36.866 align:start position:27.5% line:79.33% size:47.5%
Unfollow la Receta.
Mahatma rice.
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Announcer:
King Arthur Baking Company.
02:38.600 --> 02:40.200 align:start position:27.5% line:10% size:47.5%
Find out more about
our Masa Harina
02:40.333 --> 02:41.966 align:start position:20% line:10% size:60%
at KingArthurBaking.com.
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[Nationwide theme playing
on guitar]
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Announcer: Cozilumbre--
cookware, bakeware,
02:48.733 --> 02:52.000 align:start position:12.5% line:10% size:75%
and kitchenware for cooking up
tradiciones in your cocinas.
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♪
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Announcer:
Gobierno de Monterrey.
02:58.233 --> 03:00.766 align:start position:10% line:79.33% size:80%
Pati, voice-over: Every 4 years,
our family cheers for Mexico
03:00.900 --> 03:02.600 align:start position:27.5% line:84.67% size:42.5%
in the World Cup,
03:02.733 --> 03:05.333 align:start position:15% line:79.33% size:70%
but I still need a refresher
on the rules...
03:05.466 --> 03:08.066 align:start position:35% line:79.33% size:55%
Pati: How much can you
push another player?
03:08.200 --> 03:09.933 align:start position:10% line:79.33% size:40%
Woman: You can't
extend your arms.
03:10.066 --> 03:11.700 align:start position:20% line:79.33% size:57.5%
Pati, voice-over: and I
can't think of a better teacher
03:11.833 --> 03:13.366 align:start position:30% line:84.67% size:40%
than Mia Fishel,
03:13.500 --> 03:17.366 align:start position:27.5% line:79.33% size:47.5%
a superstar striker
for the Tigres women's team,
03:17.500 --> 03:21.466 align:start position:20% line:79.33% size:60%
which has skyrocketed in
popularity over the last decade.
03:21.600 --> 03:23.600 align:start position:10% line:84.67% size:77.5%
The timing happened to work out
03:23.733 --> 03:26.000 align:start position:20% line:79.33% size:60%
that the men are playing
during my visit,
03:26.133 --> 03:28.533 align:start position:22.5% line:79.33% size:52.5%
but she's kind enough
to be my host.
03:28.666 --> 03:29.933 align:start position:10% line:79.33% size:30%
This is fun.
Yeah.
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I like catching.
Yes.
03:31.966 --> 03:33.400 align:start position:30% line:79.33% size:42.5%
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.
03:40.966 --> 03:42.766 align:start position:10% line:79.33% size:25%
I'm awful.
That was good.
03:42.900 --> 03:46.033 align:start position:15% line:79.33% size:70%
Pati, voice-over: She's also
a rare case of an American
03:46.166 --> 03:49.766 align:start position:10% line:79.33% size:80%
crossing the border to Mexico to
follow her professional dreams.
03:49.900 --> 03:51.333 align:start position:10% line:79.33% size:40%
Mia: It was like
a dream come true.
03:51.466 --> 03:53.633 align:start position:10% line:79.33% size:52.5%
This is all I wanted,
to enter my pro career.
03:53.766 --> 03:56.533 align:start position:10% line:79.33% size:60%
Pati: This is incredible
that you're here now.
03:56.666 --> 03:59.533 align:start position:10% line:79.33% size:42.5%
You know, I think
Mexicans are really
03:59.666 --> 04:01.100 align:start position:10% line:79.33% size:37.5%
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."
04:06.033 --> 04:07.233 align:start position:55% line:84.67% size:32.5%
Mia: Exactly.
04:07.366 --> 04:09.033 align:start position:40% line:79.33% size:47.5%
I'm playing because
I love the sport--
04:09.166 --> 04:10.466 align:start position:50% line:79.33% size:40%
it's my passion;
it's my love--
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but also to
inspire everyone.
04:13.833 --> 04:16.033 align:start position:10% line:79.33% size:42.5%
What do you think
about the food,
04:16.166 --> 04:18.966 align:start position:10% line:79.33% size:45%
and how's the diet
here in Mexico?
04:19.100 --> 04:21.466 align:start position:37.5% line:79.33% size:50%
One reason why I was
so happy to see you
04:21.600 --> 04:22.933 align:start position:55% line:79.33% size:25%
is because
I'm a foodie.
04:23.066 --> 04:24.333 align:start position:60% line:84.67% size:30%
I love food.
04:24.466 --> 04:25.766 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
Mia brings me to one
04:25.900 --> 04:28.666 align:start position:12.5% line:79.33% size:72.5%
of her favorite stadium stops
for massive tacos
04:28.800 --> 04:30.700 align:start position:10% line:84.67% size:77.5%
with homemade asado de puerco--
04:30.833 --> 04:34.400 align:start position:27.5% line:79.33% size:45%
a pork stew bathed
in a rich, smoky chile sauce--
04:34.533 --> 04:36.500 align:start position:15% line:84.67% size:67.5%
and chicharrónes norteños--
04:36.633 --> 04:40.100 align:start position:30% line:79.33% size:40%
fried pork belly
drowning in a tangy salsa verde.
04:40.233 --> 04:44.933 align:start position:17.5% line:79.33% size:62.5%
Both are stuffed in warm,
handmade flour tortillas.
04:45.066 --> 04:47.133 align:start position:20% line:79.33% size:60%
If the team nutritionist
is watching,
04:47.266 --> 04:49.700 align:start position:35% line:79.33% size:30%
you may want
to avert your eyes.
04:49.833 --> 04:52.566 align:start position:10% line:79.33% size:67.5%
I like how in Mexican food,
there's a lot of flavor.
04:52.700 --> 04:54.266 align:start position:10% line:79.33% size:35%
You can see it
right in front of you.
04:54.400 --> 04:56.700 align:start position:10% line:79.33% size:65%
They make it from handmade
flour at the stadium.
04:56.833 --> 04:57.966 align:start position:52.5% line:79.33% size:17.5%
I know.
That's insane.
04:58.100 --> 04:59.833 align:start position:42.5% line:79.33% size:47.5%
I'm gonna teach you
something foodwise.
04:59.966 --> 05:01.866 align:start position:42.5% line:79.33% size:45%
Just like you have
the two main--
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like, Tigres
and Rayados...
05:03.466 --> 05:04.500 align:start position:20% line:84.67% size:10%
Yes.
05:04.633 --> 05:05.633 align:start position:55% line:79.33% size:32.5%
like, there's
two main camps
05:05.766 --> 05:07.800 align:start position:40% line:79.33% size:47.5%
in Mexican cooking,
in salsas.
05:07.933 --> 05:10.566 align:start position:30% line:79.33% size:57.5%
Whenever you get a stew
that's tomato-based,
05:10.700 --> 05:12.766 align:start position:10% line:74% size:17.5%
Uh-huh?
add tomatillo
sauce...
05:12.900 --> 05:13.933 align:start position:10% line:84.67% size:35%
Add the green.
05:14.066 --> 05:15.500 align:start position:50% line:79.33% size:30%
and whenever
you have a stew
05:15.633 --> 05:17.266 align:start position:25% line:79.33% size:57.5%
that's tomatillo-based,
Yes.
05:17.400 --> 05:18.900 align:start position:47.5% line:79.33% size:32.5%
add red sauce
The opposite.
05:19.033 --> 05:20.200 align:start position:37.5% line:79.33% size:30%
because they
complement each other
05:20.333 --> 05:21.633 align:start position:42.5% line:79.33% size:45%
because the tomato
is sweeter,
05:21.766 --> 05:22.966 align:start position:50% line:79.33% size:37.5%
the tomatillo's
more tart.
05:23.100 --> 05:24.266 align:start position:20% line:79.33% size:12.5%
Yeah.
Cheers.
05:24.400 --> 05:25.366 align:start position:20% line:84.67% size:17.5%
Cheers.
05:25.500 --> 05:27.433 align:start position:50% line:79.33% size:17.5%
This is
a gigantic taco.
05:27.566 --> 05:28.900 align:start position:55% line:84.67% size:32.5%
It's so huge.
05:29.033 --> 05:31.100 align:start position:10% line:79.33% size:45%
And it's hot, too.
Ha ha!
05:32.966 --> 05:35.566 align:start position:50% line:84.67% size:25%
Mm! Mm mm.
05:35.700 --> 05:40.000 align:start position:47.5% line:84.67% size:2.5%
♪
05:40.133 --> 05:42.800 align:start position:17.5% line:10% size:65%
Pati: So I've never tasted
asado de puerco
05:42.933 --> 05:45.033 align:start position:22.5% line:10% size:52.5%
like the one I tasted
in Nuevo León.
05:45.166 --> 05:47.800 align:start position:20% line:10% size:57.5%
I wanted to recreate it
in my home kitchen,
05:47.933 --> 05:50.666 align:start position:30% line:79.33% size:40%
but most of all,
I want you to make it at home.
05:50.800 --> 05:52.833 align:start position:15% line:84.67% size:70%
It's not complicated at all.
05:52.966 --> 05:56.733 align:start position:30% line:79.33% size:37.5%
To get started,
you need 3 pounds of pork loin,
05:56.866 --> 06:01.133 align:start position:17.5% line:79.33% size:62.5%
and then I already cut it
into about 3/4-inch pieces,
06:01.266 --> 06:04.833 align:start position:12.5% line:79.33% size:72.5%
but I left all of the fat on,
as you can see,
06:04.966 --> 06:08.766 align:start position:12.5% line:84.67% size:75%
because by the end of cooking,
06:08.900 --> 06:11.466 align:start position:22.5% line:79.33% size:55%
the pork is gonna cook
in its own fat,
06:11.600 --> 06:14.033 align:start position:27.5% line:79.33% size:47.5%
and the fat of pork
is delicious lard,
06:14.166 --> 06:16.833 align:start position:17.5% line:79.33% size:62.5%
and that's what you want,
so I'm gonna add the pork
06:16.966 --> 06:20.433 align:start position:30% line:79.33% size:35%
right in here,
and it's nice and tender.
06:22.166 --> 06:24.166 align:start position:20% line:84.67% size:60%
Let me rinse my hands...
06:25.866 --> 06:30.300 align:start position:30% line:79.33% size:37.5%
and now we want
to cover the pork with water,
06:30.433 --> 06:33.400 align:start position:25% line:79.33% size:45%
just enough to get
to the top of the pork,
06:33.533 --> 06:37.333 align:start position:12.5% line:79.33% size:75%
and now I'm gonna get it going
over high heat
06:37.466 --> 06:40.933 align:start position:30% line:79.33% size:42.5%
just to get these
to a rolling boil,
06:41.066 --> 06:45.366 align:start position:20% line:79.33% size:60%
and I'm going to cook it
with these aromatics
06:45.500 --> 06:49.166 align:start position:25% line:79.33% size:52.5%
that I'm going to put
in a little, like, spice packet,
06:49.300 --> 06:51.433 align:start position:27.5% line:79.33% size:42.5%
so I have a piece
of cheesecloth,
06:51.566 --> 06:57.466 align:start position:10% line:79.33% size:80%
and I'm gonna add two bay leaves
and two peeled garlic cloves,
06:57.600 --> 07:00.433 align:start position:22.5% line:84.67% size:55%
then allspice berries.
07:00.566 --> 07:03.500 align:start position:22.5% line:79.33% size:57.5%
They taste a little bit
like cloves, black pepper,
07:03.633 --> 07:07.766 align:start position:15% line:79.33% size:67.5%
like cinnamon, and they add
a lot of flavor to a dish.
07:07.900 --> 07:10.700 align:start position:17.5% line:84.67% size:62.5%
We're gonna cook the pork
07:10.833 --> 07:13.100 align:start position:12.5% line:84.67% size:72.5%
with the water and the spices
07:13.233 --> 07:15.833 align:start position:12.5% line:84.67% size:75%
until there is no more liquid.
07:15.966 --> 07:18.800 align:start position:22.5% line:79.33% size:55%
If you put your spices
in a packet like this,
07:18.933 --> 07:21.333 align:start position:17.5% line:79.33% size:62.5%
when the cooking is done,
you just remove it,
07:21.466 --> 07:25.233 align:start position:10% line:79.33% size:77.5%
and then you don't have to fish
for your spices.
07:26.566 --> 07:28.600 align:start position:22.5% line:84.67% size:55%
As it comes to a boil,
07:28.733 --> 07:30.433 align:start position:27.5% line:79.33% size:45%
so much foam comes
to the surface
07:30.566 --> 07:32.233 align:start position:15% line:84.67% size:70%
you can see along the edges.
07:32.366 --> 07:35.400 align:start position:10% line:84.67% size:77.5%
Remove as much foam as you can.
07:35.533 --> 07:39.633 align:start position:17.5% line:79.33% size:62.5%
As that continues cooking
over medium high heat--
07:39.766 --> 07:42.600 align:start position:20% line:79.33% size:55%
it's gonna be anywhere
from 35 to 45 minutes--
07:42.733 --> 07:46.600 align:start position:10% line:79.33% size:77.5%
I'm gonna make the adobo sauce,
and what's gonna go in my sauce
07:46.733 --> 07:49.633 align:start position:15% line:84.67% size:67.5%
is a combination of chiles.
07:49.766 --> 07:52.600 align:start position:20% line:79.33% size:57.5%
I'm gonna use guajillos
and anchos,
07:52.733 --> 07:56.000 align:start position:17.5% line:79.33% size:62.5%
and this is a traditional
pairing of chiles,
07:56.133 --> 07:58.700 align:start position:20% line:79.33% size:57.5%
so when you use a chile
in Mexican cooking,
07:58.833 --> 08:01.433 align:start position:22.5% line:79.33% size:55%
you don't have to just
use one chile.
08:01.566 --> 08:04.033 align:start position:20% line:79.33% size:57.5%
chiles love the company
of other chiles.
08:04.166 --> 08:07.633 align:start position:17.5% line:79.33% size:60%
The guajillo, this is my
favorite color in the universe,
08:07.766 --> 08:11.200 align:start position:17.5% line:79.33% size:65%
so much so that my kitchen
has that color in the walls.
08:11.333 --> 08:13.900 align:start position:22.5% line:79.33% size:50%
To clean the chiles,
the guajillo and the ancho,
08:14.033 --> 08:17.466 align:start position:27.5% line:79.33% size:45%
all you need to do
is to remove the stem,
08:17.600 --> 08:20.766 align:start position:22.5% line:79.33% size:52.5%
and then you're going
to open it up.
08:20.900 --> 08:22.566 align:start position:17.5% line:84.67% size:62.5%
You can use your fingers.
08:22.700 --> 08:26.500 align:start position:27.5% line:79.33% size:47.5%
The guajillo chiles
are zero spicy--
08:26.633 --> 08:30.700 align:start position:15% line:79.33% size:67.5%
they have no heat--and then
we have the ancho chile,
08:30.833 --> 08:35.666 align:start position:15% line:79.33% size:70%
and the chile very different
flavor from the guajillo.
08:35.800 --> 08:37.933 align:start position:30% line:79.33% size:40%
That is why they
go so good together.
08:38.066 --> 08:39.933 align:start position:17.5% line:79.33% size:62.5%
The flavors that you find
in the ancho
08:40.066 --> 08:44.033 align:start position:17.5% line:84.67% size:62.5%
are like raisins, prunes,
08:44.166 --> 08:47.033 align:start position:32.5% line:79.33% size:30%
cranberries,
tart cherries, plums,
08:47.166 --> 08:51.633 align:start position:10% line:79.33% size:75%
plus the ancho tastes a little
bit like bittersweet chocolate.
08:51.766 --> 08:53.666 align:start position:30% line:84.67% size:40%
It's phenomenal.
08:53.800 --> 08:56.166 align:start position:22.5% line:79.33% size:55%
Now in order to unlock
those flavors,
08:56.300 --> 08:58.566 align:start position:17.5% line:79.33% size:62.5%
we're going to toast them
gently.
08:58.700 --> 09:00.166 align:start position:15% line:84.67% size:70%
You don't want them to burn.
09:00.300 --> 09:02.300 align:start position:22.5% line:79.33% size:55%
You want them to toast
just like this.
09:02.433 --> 09:03.766 align:start position:22.5% line:84.67% size:55%
You can see the fumes.
09:03.900 --> 09:05.266 align:start position:22.5% line:79.33% size:52.5%
That's what you want,
so you're, like,
09:05.400 --> 09:07.400 align:start position:22.5% line:79.33% size:52.5%
bringing these chiles
back to life,
09:07.533 --> 09:10.366 align:start position:20% line:79.33% size:60%
and then I'm adding them
right in the saucepan.
09:10.500 --> 09:13.633 align:start position:12.5% line:84.67% size:72.5%
Oh, this must look so pretty.
09:13.766 --> 09:16.533 align:start position:12.5% line:79.33% size:72.5%
We're really taking advantage
of this knowledge
09:16.666 --> 09:19.233 align:start position:17.5% line:79.33% size:62.5%
that has been passed down
for generations
09:19.366 --> 09:21.533 align:start position:10% line:84.67% size:80%
and generations and generations,
09:21.666 --> 09:24.900 align:start position:20% line:79.33% size:57.5%
so I'm very happy to be
passing this on to you,
09:25.033 --> 09:28.233 align:start position:27.5% line:79.33% size:45%
so as these chiles
are rehydrating,
09:28.366 --> 09:30.200 align:start position:27.5% line:84.67% size:47.5%
guajillo with ancho
09:30.333 --> 09:33.500 align:start position:27.5% line:79.33% size:45%
and now the fresh,
grassy jalapeño,
09:33.633 --> 09:35.033 align:start position:20% line:84.67% size:60%
but we're gonna char it.
09:35.166 --> 09:37.800 align:start position:17.5% line:79.33% size:62.5%
We're gonna toast it here
in the comal,
09:37.933 --> 09:41.166 align:start position:15% line:79.33% size:67.5%
and I love how when you put
chiles on a comal,
09:41.300 --> 09:43.833 align:start position:35% line:79.33% size:32.5%
fresh chiles,
they start jumping around,
09:43.966 --> 09:46.366 align:start position:25% line:79.33% size:50%
as we say in Mexico,
empiezan a bailar.
09:46.500 --> 09:48.000 align:start position:17.5% line:84.67% size:62.5%
Like, they start dancing.
09:48.133 --> 09:49.766 align:start position:22.5% line:84.67% size:52.5%
I'm adding tomatoes--
09:49.900 --> 09:52.333 align:start position:25% line:79.33% size:52.5%
see, now the tomatoes
are starting to dance, too--
09:52.466 --> 09:55.633 align:start position:10% line:79.33% size:77.5%
and then I'm gonna add a couple
of garlic cloves
09:55.766 --> 09:59.000 align:start position:17.5% line:79.33% size:65%
with their peel on so that
they can char and roast
09:59.133 --> 10:01.333 align:start position:10% line:84.67% size:80%
inside of their natural packets,
10:01.466 --> 10:03.733 align:start position:25% line:84.67% size:50%
a piece of an onion.
10:03.866 --> 10:06.366 align:start position:27.5% line:79.33% size:47.5%
I don't know if you
can hear these,
10:06.500 --> 10:08.733 align:start position:30% line:79.33% size:40%
but the tomatoes
are kind of whistling.
10:08.866 --> 10:09.733 align:start position:35% line:84.67% size:27.5%
[Whistling]
10:09.866 --> 10:12.133 align:start position:12.5% line:84.67% size:75%
First, I'm adding the chiles--
10:12.266 --> 10:18.300 align:start position:17.5% line:79.33% size:65%
and look at how the chiles
plumped and rehydrated--
10:18.433 --> 10:22.800 align:start position:32.5% line:79.33% size:30%
adding a cup
of the cooking liquid
10:22.933 --> 10:25.066 align:start position:27.5% line:84.67% size:47.5%
and a cup of water.
10:25.200 --> 10:27.700 align:start position:12.5% line:84.67% size:75%
I'm adding all the ingredients
10:27.833 --> 10:31.033 align:start position:32.5% line:79.33% size:30%
that are now
so beautifully charred,
10:31.166 --> 10:33.133 align:start position:25% line:79.33% size:50%
and you want to stop
the charring
10:33.266 --> 10:35.500 align:start position:25% line:79.33% size:47.5%
or roasting process
until the ingredients
10:35.633 --> 10:39.100 align:start position:15% line:79.33% size:67.5%
are completely transformed,
so I have the jalapeño.
10:39.233 --> 10:41.166 align:start position:15% line:84.67% size:67.5%
I'm just removing the stem.
10:41.300 --> 10:44.200 align:start position:25% line:79.33% size:50%
I'm adding the chile
with everything in it,
10:44.333 --> 10:47.700 align:start position:15% line:79.33% size:67.5%
and I'm removing the garlic
cloves with the skin on.
10:47.833 --> 10:51.666 align:start position:10% line:79.33% size:75%
They have to cool because I do
want to remove the garlic skin.
10:51.800 --> 10:56.700 align:start position:22.5% line:79.33% size:55%
I'm removing the skin,
adding these to the blender.
10:58.666 --> 11:04.766 align:start position:12.5% line:79.33% size:75%
I'm adding a teaspoon of salt,
OK, teaspoon of oregano,
11:04.900 --> 11:08.366 align:start position:10% line:79.33% size:77.5%
and a half a teaspoon of cumin,
and I have to tell you,
11:08.500 --> 11:12.100 align:start position:15% line:79.33% size:67.5%
the oregano from Nuevo León
let's you know, "I'm here,
11:12.233 --> 11:15.800 align:start position:10% line:79.33% size:80%
and I'm gonna make myself known,
and you're gonna love it."
11:15.933 --> 11:19.333 align:start position:27.5% line:79.33% size:45%
Half of a teaspoon
of cumin seeds,
11:19.466 --> 11:23.966 align:start position:20% line:79.33% size:57.5%
and this already smells
like Nuevo León to me.
11:28.100 --> 11:32.433 align:start position:22.5% line:79.33% size:55%
And look at the color,
it's so beautiful.
11:32.566 --> 11:34.200 align:start position:40% line:84.67% size:17.5%
Mm. Mm!
11:34.333 --> 11:37.333 align:start position:17.5% line:79.33% size:65%
It's really taking me back
to all the different
11:37.466 --> 11:39.866 align:start position:12.5% line:79.33% size:72.5%
adobos de puerco that I tried
because in Nuevo León,
11:40.000 --> 11:42.400 align:start position:10% line:79.33% size:77.5%
there's so many adobo de puerco
everywhere you go,
11:42.533 --> 11:45.233 align:start position:22.5% line:84.67% size:55%
so let me get my pork.
11:45.366 --> 11:48.833 align:start position:27.5% line:79.33% size:42.5%
All of the liquid
has cooked off.
11:48.966 --> 11:51.800 align:start position:22.5% line:79.33% size:57.5%
We're adding the sauce,
and this is gonna sizzle
11:51.933 --> 11:54.866 align:start position:25% line:79.33% size:52.5%
and smoke and bubble,
which is what we want...
11:57.300 --> 12:00.933 align:start position:10% line:79.33% size:77.5%
and one of the things that give
this asado de puerco
12:01.066 --> 12:05.300 align:start position:15% line:79.33% size:70%
its incredibly unique taste,
it's adding an orange rind.
12:05.433 --> 12:07.866 align:start position:12.5% line:79.33% size:75%
You want to have some pressure
in the orange,
12:08.000 --> 12:11.366 align:start position:30% line:79.33% size:42.5%
so use your thumb
and use a very sharp knife
12:11.500 --> 12:14.466 align:start position:32.5% line:79.33% size:35%
but be careful
and then just put pressure
12:14.600 --> 12:17.033 align:start position:32.5% line:84.67% size:35%
as you cut it,
12:17.166 --> 12:20.433 align:start position:27.5% line:79.33% size:40%
and then you can
gently go around.
12:20.566 --> 12:23.233 align:start position:47.5% line:84.67% size:2.5%
♪
12:23.366 --> 12:26.666 align:start position:15% line:79.33% size:67.5%
Aw, the color is so pretty.
The smell is so good.
12:26.800 --> 12:29.766 align:start position:20% line:79.33% size:57.5%
Now, this needs to cook
for about 20 minutes,
12:29.900 --> 12:32.533 align:start position:12.5% line:84.67% size:72.5%
and as this finishes cooking,
12:32.666 --> 12:35.166 align:start position:27.5% line:79.33% size:40%
we're gonna make
the poison beans.
12:35.300 --> 12:37.466 align:start position:10% line:84.67% size:80%
They're so incredibly delicious.
12:37.600 --> 12:39.533 align:start position:27.5% line:79.33% size:45%
Of course, there's
no poison in them,
12:39.666 --> 12:43.300 align:start position:17.5% line:79.33% size:65%
so the poison in the beans
is the adobo sauce
12:43.433 --> 12:47.233 align:start position:20% line:79.33% size:60%
from the asado de puerco
and the lard, too.
12:47.366 --> 12:50.166 align:start position:17.5% line:79.33% size:60%
While my asado de puerco
finishes coming together,
12:50.300 --> 12:51.566 align:start position:15% line:84.67% size:67.5%
we're gonna make the beans.
12:51.700 --> 12:55.166 align:start position:12.5% line:79.33% size:72.5%
I have a pound of pinto beans
that I cooked
12:55.300 --> 12:57.533 align:start position:22.5% line:84.67% size:55%
with 14 cups of water.
12:57.666 --> 13:01.233 align:start position:10% line:79.33% size:80%
I have measured it to the bone--
14 cups of water,
13:01.366 --> 13:05.233 align:start position:15% line:79.33% size:70%
like, half of a white onion,
and then you cook that
13:05.366 --> 13:10.500 align:start position:15% line:79.33% size:72.5%
for, like, an hour and a half
until the beans are so tender,
13:10.633 --> 13:13.800 align:start position:12.5% line:79.33% size:72.5%
and then you add a tablespoon
of salt, and you have this.
13:13.933 --> 13:16.433 align:start position:15% line:10% size:67.5%
These are frijoles de olla.
13:16.566 --> 13:19.500 align:start position:30% line:79.33% size:40%
Remove the onion
that cooked with the beans
13:19.633 --> 13:24.266 align:start position:15% line:79.33% size:70%
and then add the pinto beans
right into the blender.
13:24.400 --> 13:27.466 align:start position:15% line:79.33% size:67.5%
I'm just gonna pour it all.
Here we go.
13:34.033 --> 13:37.366 align:start position:35% line:79.33% size:32.5%
You can puree
your refried beans.
13:41.566 --> 13:43.933 align:start position:30% line:79.33% size:40%
See? I want them
with a little texture.
13:44.066 --> 13:46.633 align:start position:10% line:84.67% size:80%
I like them a little bit chunky,
13:46.766 --> 13:50.533 align:start position:22.5% line:79.33% size:55%
and this is the poison
for the poison beans.
13:50.666 --> 13:54.033 align:start position:12.5% line:79.33% size:75%
We're gonna fry these refrieds
with the fat
13:54.200 --> 13:57.266 align:start position:17.5% line:84.67% size:62.5%
from the asado de puerco,
13:57.400 --> 14:01.900 align:start position:27.5% line:79.33% size:45%
so now you can see
why they're called poison beans.
14:02.033 --> 14:05.100 align:start position:15% line:79.33% size:70%
If you don't have enough fat
in your asado de puerco--
14:05.233 --> 14:07.366 align:start position:22.5% line:79.33% size:52.5%
your pork didn't have
enough fat--
14:07.500 --> 14:10.600 align:start position:27.5% line:79.33% size:47.5%
you can, of course,
go to direct lard,
14:10.733 --> 14:14.100 align:start position:27.5% line:79.33% size:47.5%
or you can also use
any kind of oil that you like.
14:14.233 --> 14:18.333 align:start position:32.5% line:79.33% size:30%
Once our fat
is really nice and hot,
14:18.466 --> 14:21.433 align:start position:10% line:84.67% size:77.5%
want to add the pureed beans...
14:23.733 --> 14:28.300 align:start position:17.5% line:79.33% size:60%
and now they're starting
to get seasoned with the fat.
14:28.433 --> 14:31.233 align:start position:25% line:79.33% size:50%
Oh, this is perfect.
See? Mila knows.
14:31.366 --> 14:34.233 align:start position:15% line:79.33% size:67.5%
This is, like, the happiest
moment in the kitchen
14:34.366 --> 14:37.266 align:start position:15% line:84.67% size:70%
when everything is starting.
14:37.400 --> 14:41.733 align:start position:22.5% line:84.67% size:52.5%
Mila. She knows. See?
14:41.866 --> 14:45.333 align:start position:17.5% line:79.33% size:65%
And now we're gonna season
the beans with the adobo,
14:45.466 --> 14:49.933 align:start position:10% line:79.33% size:80%
so I'm adding about a half a cup
of the asado de puerco sauce
14:50.066 --> 14:52.000 align:start position:22.5% line:84.67% size:52.5%
right into the beans.
14:52.133 --> 14:54.266 align:start position:17.5% line:79.33% size:62.5%
Oh, mm, like, I'm getting
so hungry right now.
14:54.400 --> 14:55.900 align:start position:27.5% line:84.67% size:47.5%
The adobo is ready.
14:56.033 --> 15:01.000 align:start position:30% line:79.33% size:40%
You know because
the sauce is nice and thickened.
15:01.133 --> 15:04.133 align:start position:27.5% line:79.33% size:42.5%
This is so saucy,
so I have this friend
15:04.266 --> 15:06.433 align:start position:15% line:79.33% size:70%
that says that refried beans
are ready
15:06.566 --> 15:10.266 align:start position:20% line:79.33% size:62.5%
when they can practically
walk themselves out of the pan
15:10.400 --> 15:11.933 align:start position:17.5% line:84.67% size:62.5%
because they're so thick.
15:12.066 --> 15:13.633 align:start position:27.5% line:84.67% size:47.5%
This is so perfect.
15:13.766 --> 15:15.500 align:start position:17.5% line:79.33% size:65%
You guys, this is perfect.
This is the moment.
15:15.633 --> 15:18.633 align:start position:10% line:79.33% size:77.5%
This is the moment, and you see
how it's huffing and puffing
15:18.766 --> 15:22.166 align:start position:10% line:84.67% size:77.5%
and smoking, OK, so it's ready.
15:22.300 --> 15:23.933 align:start position:45% line:84.67% size:10%
Yum.
15:24.066 --> 15:26.500 align:start position:17.5% line:84.67% size:65%
Want to heat my tortillas.
15:26.633 --> 15:30.400 align:start position:32.5% line:79.33% size:35%
I'm gonna grab
a little bit of the fat.
15:30.533 --> 15:33.066 align:start position:27.5% line:79.33% size:40%
I'm gonna add it
to the bottom of the pan...
15:33.200 --> 15:36.066 align:start position:37.5% line:84.67% size:25%
[Sizzling]
15:36.200 --> 15:39.900 align:start position:25% line:79.33% size:50%
and then we're gonna
build ourselves a plate.
15:40.033 --> 15:42.733 align:start position:20% line:84.67% size:60%
I'm adding my tortillas.
15:42.866 --> 15:47.333 align:start position:25% line:79.33% size:50%
Then you add a layer
of the beans
15:47.466 --> 15:49.566 align:start position:10% line:84.67% size:80%
just like that, spread a little.
15:49.700 --> 15:55.333 align:start position:12.5% line:79.33% size:72.5%
I'm adding some of the asado.
It's an asado cascade.
15:55.466 --> 15:57.633 align:start position:12.5% line:84.67% size:72.5%
You add the tortillas on top.
15:57.766 --> 15:59.466 align:start position:22.5% line:79.33% size:52.5%
It's really a fun way
of eating tacos
15:59.600 --> 16:00.900 align:start position:17.5% line:84.67% size:65%
because you get a platter,
16:01.033 --> 16:03.033 align:start position:22.5% line:79.33% size:52.5%
and then you can taco
the heck out of it.
16:03.166 --> 16:05.466 align:start position:20% line:79.33% size:60%
Of course, we have to do
what my dad does,
16:05.600 --> 16:08.133 align:start position:15% line:84.67% size:70%
which is a sprinkle of salt,
16:08.266 --> 16:11.800 align:start position:17.5% line:79.33% size:62.5%
and then this is my first
empalme bite.
16:11.933 --> 16:16.966 align:start position:47.5% line:84.67% size:2.5%
♪
16:17.100 --> 16:20.466 align:start position:27.5% line:84.67% size:47.5%
Mm. Mm-hmm. Mm-hmm.
16:20.600 --> 16:23.633 align:start position:45% line:10% size:7.5%
Mm.
16:23.766 --> 16:25.233 align:start position:42.5% line:10% size:15%
Mm mm.
16:25.366 --> 16:28.233 align:start position:47.5% line:10% size:2.5%
♪
16:28.366 --> 16:32.433 align:start position:12.5% line:79.33% size:75%
I don't even know what to say,
this is so good.
16:32.566 --> 16:37.733 align:start position:32.5% line:79.33% size:35%
It's so, like,
unpretentiously delicious.
16:37.866 --> 16:42.066 align:start position:35% line:79.33% size:27.5%
It's homey.
It's packed with flavor. It's--
16:42.200 --> 16:46.033 align:start position:17.5% line:79.33% size:65%
I'm on the first bite, and
I can't wait till the last bite.
16:46.166 --> 16:49.866 align:start position:30% line:79.33% size:37.5%
It is so yummy,
and you have to try it at home.
16:50.000 --> 16:51.666 align:start position:47.5% line:84.67% size:2.5%
♪
16:51.800 --> 16:53.833 align:start position:12.5% line:79.33% size:72.5%
Pati, voice-over: They may be
only 8 miles apart,
16:53.966 --> 16:55.533 align:start position:10% line:84.67% size:80%
but to the people of Nuevo León,
16:55.666 --> 16:58.800 align:start position:35% line:10% size:25%
Los Tigres
and their archrival Los Rayados
16:58.933 --> 17:01.500 align:start position:27.5% line:79.33% size:45%
may as well be two
sovereign nations.
17:01.633 --> 17:04.600 align:start position:15% line:79.33% size:70%
The clubs have been battling
for decades,
17:04.733 --> 17:07.700 align:start position:25% line:79.33% size:52.5%
and I've been invited
to walk the hallowed pitch
17:07.833 --> 17:11.000 align:start position:17.5% line:10% size:60%
with the Rayados women's
team captain Rebeca Bernal.
17:15.900 --> 17:18.600 align:start position:10% line:79.33% size:77.5%
Pati, voice-over: Rebeca is one
of the highest scoring players
17:18.733 --> 17:21.300 align:start position:32.5% line:79.33% size:30%
on the team,
despite being a defender,
17:21.433 --> 17:23.700 align:start position:10% line:84.67% size:80%
and her dominance has earned her
17:23.833 --> 17:26.066 align:start position:35% line:79.33% size:25%
a position
on Mexico's national team
17:26.200 --> 17:30.200 align:start position:22.5% line:79.33% size:52.5%
with hopes of playing
in the 2023 Women's World Cup
17:30.333 --> 17:33.200 align:start position:12.5% line:84.67% size:72.5%
in Australia and New Zealand.
17:55.433 --> 17:57.900 align:start position:10% line:10% size:77.5%
Pati, voice-over: After lessons
from some of the best
17:58.033 --> 18:02.100 align:start position:15% line:10% size:72.5%
female athletes in the world,
maybe I should change careers...
18:02.233 --> 18:03.700 align:start position:10% line:84.67% size:22.5%
Ha ha ha!
18:03.833 --> 18:05.866 align:start position:17.5% line:79.33% size:65%
Pati, voice-over: or maybe
I should stick to food.
18:06.000 --> 18:07.766 align:start position:10% line:84.67% size:77.5%
Speaking of, I'm getting hungry
18:07.900 --> 18:10.666 align:start position:20% line:79.33% size:57.5%
for those famous tortas
I keep hearing about.
18:10.800 --> 18:13.633 align:start position:10% line:84.67% size:35%
Yay! Ha ha ha!
18:13.766 --> 18:15.733 align:start position:10% line:84.67% size:12.5%
Hola.
18:30.400 --> 18:32.466 align:start position:17.5% line:79.33% size:65%
Pati, voice-over: El Chino
Arrieta has been serving
18:32.600 --> 18:37.033 align:start position:22.5% line:79.33% size:57.5%
savory arrachera tortas
at Rayados games since 1986,
18:37.166 --> 18:40.400 align:start position:15% line:79.33% size:70%
but when Argentinian players
taught Chino
18:40.533 --> 18:43.133 align:start position:17.5% line:79.33% size:62.5%
the special spice formula
for the chorizo
18:43.266 --> 18:45.666 align:start position:30% line:79.33% size:42.5%
and he mixed that
with the arrachera
18:45.800 --> 18:49.966 align:start position:17.5% line:79.33% size:65%
in one torta, the sandwich
exploded with popularity.
19:29.333 --> 19:31.933 align:start position:15% line:79.33% size:70%
Pati, voice-over: The spiced
chorizo is amazing,
19:32.066 --> 19:33.866 align:start position:12.5% line:84.67% size:75%
but what takes it over the top
19:34.000 --> 19:37.300 align:start position:12.5% line:10% size:75%
are the vast array of toppings
that don't ever end.
19:49.600 --> 19:51.133 align:start position:65% line:10% size:22.5%
Entonces.
This looks insane.
19:52.133 --> 19:59.833 align:start position:47.5% line:10% size:2.5%
♪
20:07.500 --> 20:11.166 align:start position:47.5% line:10% size:2.5%
♪
20:11.300 --> 20:12.500 align:start position:10% line:10% size:37.5%
Man: ¿Cómo vas?
20:14.000 --> 20:15.500 align:start position:45% line:10% size:10%
Aww.
20:22.333 --> 20:23.333 align:start position:10% line:10% size:30%
Let's do it.
20:28.733 --> 20:30.566 align:start position:42.5% line:79.33% size:45%
They get the grill
grates ready
20:30.700 --> 20:33.166 align:start position:40% line:79.33% size:47.5%
by scraping it with
onion, and the onion
20:33.300 --> 20:35.300 align:start position:30% line:79.33% size:47.5%
not only cleans it,
but, oh, it seasons it.
20:35.433 --> 20:37.733 align:start position:10% line:79.33% size:27.5%
Gonna brush
la arrachera.
20:37.866 --> 20:39.333 align:start position:10% line:79.33% size:30%
Arrachera is
skirt steak.
20:39.466 --> 20:40.466 align:start position:50% line:10% size:22.5%
OK. Yeah.
20:43.733 --> 20:46.233 align:start position:10% line:79.33% size:35%
So when I went
with a Rayados player...
20:46.366 --> 20:47.466 align:start position:72.5% line:84.67% size:17.5%
Uh-huh?
20:47.600 --> 20:50.666 align:start position:10% line:10% size:47.5%
she took me to this
very famous torta stand...
20:53.500 --> 20:56.733 align:start position:10% line:10% size:35%
and it's a mix
of arrachera
20:56.866 --> 21:00.100 align:start position:10% line:79.33% size:60%
and Argentinian chorizo,
not Mexican chorizo.
21:00.233 --> 21:01.766 align:start position:47.5% line:79.33% size:42.5%
Yeah. Why do they
use Argentinian?
21:01.900 --> 21:03.533 align:start position:10% line:79.33% size:57.5%
I know. I was wondering
the same thing.
21:03.666 --> 21:05.400 align:start position:40% line:79.33% size:47.5%
Because, obviously,
Mexican is the best.
21:05.533 --> 21:07.600 align:start position:40% line:79.33% size:47.5%
It sounds like they
can't take the heat.
21:07.733 --> 21:10.233 align:start position:10% line:79.33% size:57.5%
No. Wait until you try.
OK.
21:10.366 --> 21:12.333 align:start position:47.5% line:84.67% size:2.5%
♪
21:12.466 --> 21:15.566 align:start position:22.5% line:10% size:65%
Pati: I made, like, a Mexa
kind of chimichurri...
21:18.266 --> 21:19.966 align:start position:52.5% line:10% size:17.5%
so it's
truly a blend.
21:20.100 --> 21:21.566 align:start position:10% line:79.33% size:32.5%
What makes it
Mexican?
21:21.700 --> 21:24.466 align:start position:35% line:79.33% size:47.5%
I'm gonna show you,
so we're adding, like,
21:24.600 --> 21:27.000 align:start position:50% line:79.33% size:35%
3 quarter-cups
of olive oil...
21:27.133 --> 21:28.200 align:start position:20% line:84.67% size:7.5%
OK.
21:28.333 --> 21:30.700 align:start position:47.5% line:79.33% size:32.5%
half a cup of
red wine vinegar.
21:30.833 --> 21:33.200 align:start position:47.5% line:79.33% size:32.5%
OK. Now we're
gonna chop stuff.
21:33.333 --> 21:34.733 align:start position:50% line:79.33% size:32.5%
We need about
a cup of each...
21:34.866 --> 21:36.200 align:start position:10% line:79.33% size:30%
OK. Should I
cut of this?
21:36.333 --> 21:37.433 align:start position:47.5% line:84.67% size:42.5%
so we eyeball it.
21:37.566 --> 21:39.600 align:start position:40% line:79.33% size:37.5%
Yeah, so you're
gonna chop with me.
21:39.733 --> 21:43.900 align:start position:30% line:79.33% size:57.5%
I love using the leaves
and the stems.
21:44.033 --> 21:46.933 align:start position:37.5% line:79.33% size:52.5%
The stems have, like,
a delicious crunch.
21:49.700 --> 21:51.133 align:start position:55% line:79.33% size:30%
Flip. Oh, we
need to flip.
21:51.266 --> 21:52.700 align:start position:55% line:79.33% size:32.5%
Yeah. We need
to flip.
21:54.033 --> 21:56.100 align:start position:35% line:10% size:50%
This is so beautiful
because you see, like,
21:56.233 --> 21:57.600 align:start position:37.5% line:84.67% size:50%
the caramelly edges.
21:57.733 --> 21:59.533 align:start position:10% line:79.33% size:17.5%
Mm-hmm.
Oh, perfect.
21:59.666 --> 22:01.666 align:start position:60% line:79.33% size:25%
Oh, that's
so gorgeous.
22:01.800 --> 22:03.333 align:start position:30% line:79.33% size:60%
Let's flip the chorizos,
a little, too.
22:03.466 --> 22:05.166 align:start position:42.5% line:79.33% size:22.5%
Let's see
how they're doing.
22:05.300 --> 22:08.766 align:start position:37.5% line:79.33% size:47.5%
I think this needs,
like, 5 more minutes.
22:08.900 --> 22:10.666 align:start position:42.5% line:79.33% size:25%
So we have
cilantro, parsley.
22:10.800 --> 22:12.833 align:start position:62.5% line:79.33% size:27.5%
Now we need
the oregano,
22:12.966 --> 22:15.066 align:start position:55% line:79.33% size:32.5%
so let's move
the leaves.
22:16.900 --> 22:17.966 align:start position:20% line:10% size:17.5%
Mm-hmm.
22:18.100 --> 22:20.666 align:start position:47.5% line:79.33% size:35%
And for these,
like, Mexa-style,
22:20.800 --> 22:22.433 align:start position:37.5% line:79.33% size:50%
I'm adding pepitas--
pumpkin seeds...
22:22.566 --> 22:23.966 align:start position:10% line:84.67% size:32.5%
Mm-hmm. Nice.
22:24.100 --> 22:25.666 align:start position:37.5% line:79.33% size:45%
pickled jalapeños,
Classic.
22:25.800 --> 22:27.900 align:start position:50% line:84.67% size:40%
fresh jalapeños,
22:28.033 --> 22:30.166 align:start position:50% line:79.33% size:32.5%
and lime zest
and lime juice,
22:30.300 --> 22:33.500 align:start position:50% line:79.33% size:37.5%
so we're adding
the scallions.
22:33.633 --> 22:36.566 align:start position:25% line:79.33% size:50%
I'm adding the white
and the green parts, too.
22:36.700 --> 22:38.733 align:start position:62.5% line:79.33% size:27.5%
Let me look
at the meat.
22:38.866 --> 22:40.800 align:start position:37.5% line:84.67% size:25%
[Sizzling]
22:40.933 --> 22:42.833 align:start position:57.5% line:79.33% size:22.5%
Oh, yeah.
Looks perfect.
22:42.966 --> 22:44.300 align:start position:10% line:84.67% size:22.5%
Ha ha ha!
22:44.433 --> 22:46.033 align:start position:50% line:79.33% size:27.5%
The chorizo
should be ready.
22:46.166 --> 22:47.600 align:start position:52.5% line:79.33% size:35%
OK, so we have
the lime zest.
22:47.733 --> 22:48.833 align:start position:10% line:79.33% size:20%
How much
should I do?
22:48.966 --> 22:49.966 align:start position:52.5% line:79.33% size:35%
I think that's
good enough.
22:50.100 --> 22:51.266 align:start position:42.5% line:84.67% size:47.5%
Let's cut the lime,
22:51.400 --> 22:53.800 align:start position:30% line:79.33% size:57.5%
and then we can squeeze
the juice in here.
22:53.933 --> 22:55.766 align:start position:50% line:79.33% size:40%
You can add some
salt and pepper
22:55.900 --> 22:57.200 align:start position:47.5% line:79.33% size:35%
al necesita...
OK.
22:57.333 --> 22:59.433 align:start position:35% line:79.33% size:32.5%
and let's add
the pickled jalapeños.
22:59.566 --> 23:00.566 align:start position:10% line:79.33% size:15%
Right.
All of them?
23:00.700 --> 23:02.700 align:start position:47.5% line:79.33% size:30%
All of-- Sí.
Right, right.
23:02.833 --> 23:03.900 align:start position:50% line:79.33% size:40%
I mean, how much
would you take?
23:04.033 --> 23:04.900 align:start position:50% line:79.33% size:37.5%
I would totally
take it all.
23:05.033 --> 23:06.000 align:start position:10% line:79.33% size:25%
I would do
the whole thing.
23:06.133 --> 23:09.266 align:start position:42.5% line:79.33% size:30%
Yeah, so I'm
adding the garlic,
23:09.400 --> 23:11.933 align:start position:37.5% line:79.33% size:40%
and then I think
what I love the most
23:12.066 --> 23:13.800 align:start position:42.5% line:79.33% size:20%
about my
chimichurri Mexa--
23:13.933 --> 23:17.000 align:start position:40% line:79.33% size:37.5%
I baptized it a
Mexa chimichurri...
23:17.133 --> 23:18.166 align:start position:10% line:84.67% size:17.5%
Uh-huh.
23:18.300 --> 23:19.666 align:start position:37.5% line:79.33% size:17.5%
for the
Mexican ingredients--
23:19.800 --> 23:21.300 align:start position:37.5% line:84.67% size:52.5%
is the pumpkin seeds.
23:21.466 --> 23:23.800 align:start position:40% line:79.33% size:42.5%
The pumpkin seeds
give it that, like,
23:23.933 --> 23:27.600 align:start position:50% line:79.33% size:32.5%
nutty, fresh,
and the crunch,
23:27.733 --> 23:31.233 align:start position:40% line:10% size:47.5%
and then so we have
our chimichurri.
23:34.366 --> 23:35.566 align:start position:55% line:79.33% size:17.5%
I mean,
look at that.
23:35.700 --> 23:36.700 align:start position:10% line:79.33% size:25%
That looks
so good.
23:36.833 --> 23:38.200 align:start position:35% line:84.67% size:55%
It's, like, so vibrant
23:38.333 --> 23:39.666 align:start position:10% line:79.33% size:37.5%
So green. Yeah.
and all green,
23:39.800 --> 23:42.566 align:start position:30% line:79.33% size:55%
so I'm gonna toast the
bolillos in the grill...
23:42.700 --> 23:44.066 align:start position:20% line:84.67% size:7.5%
OK.
23:44.200 --> 23:48.166 align:start position:30% line:79.33% size:60%
as you cut the meat, OK?
OK.
23:48.300 --> 23:49.533 align:start position:62.5% line:84.67% size:27.5%
Oh, my God.
23:49.666 --> 23:50.866 align:start position:10% line:84.67% size:47.5%
That looks perfect.
23:51.000 --> 23:54.500 align:start position:30% line:79.33% size:57.5%
Alan, you grilled this,
like, to perfection.
23:54.633 --> 23:57.800 align:start position:37.5% line:10% size:52.5%
OK, so let's cut that
into bite-size pieces.
23:57.933 --> 23:59.366 align:start position:20% line:10% size:7.5%
OK.
23:59.500 --> 24:01.600 align:start position:30% line:10% size:40%
I'm making mine.
You're making yours, OK?
24:01.733 --> 24:03.033 align:start position:10% line:84.67% size:25%
All right.
24:03.166 --> 24:04.066 align:start position:60% line:79.33% size:30%
Putting meat
A lot of meat.
24:04.200 --> 24:07.400 align:start position:55% line:79.33% size:22.5%
in, like,
every corner,
24:07.533 --> 24:09.833 align:start position:30% line:79.33% size:37.5%
and it's, like,
so meaty, and suddenly,
24:09.966 --> 24:12.166 align:start position:40% line:79.33% size:47.5%
you get that, like,
burst of green.
24:12.300 --> 24:13.566 align:start position:20% line:84.67% size:12.5%
Yeah.
24:13.700 --> 24:15.933 align:start position:47.5% line:84.67% size:2.5%
♪
24:16.066 --> 24:17.600 align:start position:47.5% line:79.33% size:42.5%
Well, so how good
does this look?
24:17.733 --> 24:19.333 align:start position:10% line:79.33% size:35%
Mm. This looks
so good.
24:19.466 --> 24:22.533 align:start position:47.5% line:84.67% size:2.5%
♪
24:22.666 --> 24:24.800 align:start position:20% line:84.67% size:7.5%
Mm.
24:24.933 --> 24:26.100 align:start position:60% line:84.67% size:7.5%
Mm.
24:26.233 --> 24:27.566 align:start position:10% line:84.67% size:37.5%
That's so good.
24:27.700 --> 24:30.833 align:start position:35% line:79.33% size:37.5%
See? Like, even
the birds are singing.
24:30.966 --> 24:32.266 align:start position:20% line:84.67% size:7.5%
Mm.
24:32.400 --> 24:34.300 align:start position:37.5% line:84.67% size:50%
When I was in Mexico
24:34.433 --> 24:36.333 align:start position:47.5% line:79.33% size:40%
and I was seeing
all these players
24:36.466 --> 24:37.800 align:start position:42.5% line:79.33% size:45%
and their families
rooting...
24:37.933 --> 24:39.066 align:start position:10% line:84.67% size:17.5%
Mm-hmm?
24:39.200 --> 24:41.233 align:start position:37.5% line:79.33% size:42.5%
it reminded me of
when you were little
24:41.366 --> 24:42.466 align:start position:55% line:79.33% size:30%
and you were
doing soccer.
24:42.600 --> 24:43.766 align:start position:55% line:84.67% size:32.5%
You remember?
24:43.900 --> 24:45.366 align:start position:10% line:79.33% size:35%
You used to be
a crazy fan,
24:45.500 --> 24:46.500 align:start position:10% line:79.33% size:25%
used to be
the craziest fan
24:46.633 --> 24:49.100 align:start position:10% line:10% size:45%
because, you know,
most parents,
24:49.233 --> 24:52.300 align:start position:10% line:10% size:32.5%
they show up,
they put up their chairs.
24:52.433 --> 24:54.166 align:start position:10% line:10% size:37.5%
They'll clap or
yell their kid's name,
24:54.300 --> 24:56.000 align:start position:10% line:10% size:50%
but you were like...
24:58.866 --> 25:00.566 align:start position:10% line:10% size:52.5%
You'd scream, scream,
scream at me.
25:00.700 --> 25:01.866 align:start position:10% line:10% size:25%
I remember
looking back at you,
25:02.000 --> 25:03.100 align:start position:10% line:10% size:60%
and all the parents were
looking at you like,
25:03.233 --> 25:04.366 align:start position:10% line:10% size:50%
"Who is this woman?"
25:04.500 --> 25:06.133 align:start position:55% line:10% size:32.5%
Ha ha! Was it
embarrassing?
25:06.266 --> 25:08.066 align:start position:10% line:10% size:17.5%
No, no.
It's not a bit.
25:08.200 --> 25:09.100 align:start position:55% line:10% size:30%
Was a little
embarrassing.
25:09.233 --> 25:10.133 align:start position:10% line:10% size:42.5%
No, no, no, no...
25:10.266 --> 25:11.400 align:start position:55% line:10% size:30%
It was super
embarrassing.
25:11.533 --> 25:12.500 align:start position:10% line:10% size:45%
but that's the way
it's supposed to be.
25:12.633 --> 25:13.500 align:start position:10% line:10% size:37.5%
That's how it's
supposed to be.
25:13.633 --> 25:15.133 align:start position:60% line:10% size:22.5%
Ha ha ha!
25:15.266 --> 25:17.000 align:start position:60% line:10% size:7.5%
Mm.
25:17.133 --> 25:19.900 align:start position:22.5% line:10% size:52.5%
Pati: For recipes and
information from this episode
25:20.033 --> 25:24.466 align:start position:12.5% line:10% size:75%
and more, visit PatiJinich.com
and connect!
25:24.600 --> 25:27.833 align:start position:15% line:10% size:70%
Find me on Facebook, TikTok,
Twitter, Instagram,
25:27.966 --> 25:30.100 align:start position:17.5% line:10% size:65%
and Pinterest @PatiJinich.
25:30.233 --> 25:33.233 align:start position:17.5% line:10% size:65%
Announcer: "Pati's Mexican
Table" is brought to you by...
25:33.366 --> 25:39.800 align:start position:47.5% line:84.67% size:2.5%
♪
25:39.933 --> 25:43.366 align:start position:20% line:79.33% size:57.5%
Announcer: La Costeña--
¡por sabor!
25:43.500 --> 25:44.600 align:start position:37.5% line:79.33% size:25%
Announcer:
Traditional recipes,
25:44.733 --> 25:47.033 align:start position:27.5% line:79.33% size:42.5%
authentic flavors
and ingredients,
25:47.166 --> 25:49.533 align:start position:10% line:10% size:80%
a taste of México in 90 seconds.
25:49.666 --> 25:52.366 align:start position:17.5% line:79.33% size:65%
Somos--food from the heart
of México.
25:52.500 --> 25:55.500 align:start position:47.5% line:84.67% size:2.5%
♪
25:55.633 --> 25:57.533 align:start position:15% line:84.67% size:70%
Men: ♪ Avocados from Mexico
25:58.033 --> 25:59.933 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
26:00.000 --> 26:01.133 align:start position:25% line:84.67% size:50%
and family recipes.
26:01.200 --> 26:02.566 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
26:02.566 --> 26:03.566 align:start position:35% line:10% size:25%
Announcer:
Stand Together,
26:03.700 --> 26:04.933 align:start position:17.5% line:10% size:65%
helping every person rise.
26:05.066 --> 26:07.233 align:start position:27.5% line:10% size:40%
More information
at StandTogether.org.
26:07.366 --> 26:09.466 align:start position:30% line:79.33% size:40%
Announcer: Here,
the typical arroz con pollo...
26:09.600 --> 26:10.633 align:start position:40% line:84.67% size:17.5%
or not!
26:10.766 --> 26:13.300 align:start position:27.5% line:79.33% size:47.5%
Unfollow la Receta.
Mahatma rice.
26:13.433 --> 26:14.900 align:start position:35% line:79.33% size:25%
Announcer:
King Arthur Baking Company.
26:15.033 --> 26:16.533 align:start position:27.5% line:10% size:47.5%
Find out more about
our Masa Harina
26:16.666 --> 26:18.500 align:start position:20% line:10% size:60%
at KingArthurBaking.com.
26:18.633 --> 26:23.500 align:start position:17.5% line:10% size:62.5%
[Nationwide theme playing
on guitar]
26:23.633 --> 26:25.066 align:start position:20% line:10% size:57.5%
Announcer: Cozilumbre--
cookware, bakeware,
26:25.200 --> 26:28.500 align:start position:12.5% line:10% size:75%
and kitchenware for cooking up
tradiciones in your cocinas.
26:28.633 --> 26:31.133 align:start position:47.5% line:10% size:2.5%
♪
26:31.266 --> 26:33.733 align:start position:37.5% line:79.33% size:25%
Announcer:
Gobierno de Monterrey.
26:33.866 --> 26:35.300 align:start position:27.5% line:79.33% size:47.5%
Announcer: Proud to
support "Pati's Mexican Table"
26:35.433 --> 26:37.266 align:start position:22.5% line:84.67% size:52.5%
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♪