WEBVTT
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>> Pati Narrates:
Mexico's Baja Peninsula.
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800 miles of
beautiful scenery.
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You know about the
incredible beaches.
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The border culture
in Tijuana.
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Vacation paradise
in Los Cabos!
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But have you heard
of wine country?
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Valle de Guadalupe, the
heart of Baja's wine industry.
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One of Mexico's
most up-and-coming
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tourist destinations,
and for a good reason!
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Inventive new hotels,
exciting new wineries
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and a thriving
food scene.
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The meat
is just insane!
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In my kitchen,
my take on that
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Baja wine
region experience.
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A Slow-roasted Adobo
Ajo Comino Chicken.
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An Arugula
and Avocado Salad
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with Chunky Date
and Walnut Vinaigrette.
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And for dessert, a sweet
and tangy Mango-lime Tart.
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It's so delightful!
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♪
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♪
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>> Pati's Mexican Table
is made possible by:
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♪ epic music plays
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♪
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>> La Costeña.
Taste that transcends.
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More information
at mexicorico.com
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Over 40 years,
bringing authentic
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Latin American flavors
to your table.
01:49.000 --> 01:50.200 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
01:50.300 --> 01:53.233 align:start position:47.5% line:79.33% size:42.5%
>> Coronado Dulce
de Leche Caramel,
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proud to support
Pati's Mexican Table.
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♪ Avocados from Mexico
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>> The Ministry Of
Agriculture, Livestock,
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Rural Development,
Fisheries And Mexbest.
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>> Today we're gonna
talk about Mexico's wine,
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and when I think of the
thriving Mexican wine country
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in the Baja Peninsula,
my mind just goes
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to all the earthy flavors
that I tasted there.
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So I wanna make an
Ajo Comino Chicken.
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We're gonna make the
adobo for the chicken,
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and I think that this adobo,
the ajo comino adobo,
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is one of the simplest
that you find in Mexico.
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I have here
4 ancho chiles,
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and I'll drop them right
here in the sauce pan,
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and I'll combine them with
these chipotle morita chiles.
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Then I'm gonna
cover them with water,
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bring this to a simmer and
cook these for 10 - 11 minutes
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just until the chiles
rehydrate and plump up.
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So I have a 4 pound chicken,
and it's whole because
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I'm so excited to show you
how to cut up a chicken!
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You're paying almost double
when you buy an already
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cut up chicken, and you will
feel so resourceful and
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empowered in your own kitchen,
so I'm gonna teach you.
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Cut through the skin,
here's a chicken thigh,
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and then you'll just
follow the lead of the chicken,
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because the chicken is
gonna show you the way, see?
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You need to find the fat lines,
which is telling you
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where you need to cut.
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You'll crack that bone.
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That is exactly
where you need to cut!
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How simple was that?
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Now we're gonna
go with the wings.
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You feel where
the bone ridges are,
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and that's where you're
gonna go in with a knife.
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Cutting chickens is a big deal
in my family because the
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one thing my grandmother
taught my mom was to
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find, kill, pluck and
clean a chicken because
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as a survivor of the
Second World War,
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she thought it was necessary for
my mom to know how to survive.
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So she taught my mom and
I learned from my mom.
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So this is the other
beautiful chicken wing.
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Now I just need to separate the
breast from the backbone
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with kitchen shears,
and save that back bone
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to make a delicious
chicken stock.
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You have the
whole chicken breast,
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and we wanna
cut these in two.
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You're gonna find
this bone right here.
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Tap it with your knife
a little to make a dent.
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Go to the other side,
press on it.
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Okay, so now the bone
cracks right in the middle,
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and then you can
simply just cut through it.
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We already have the
thighs with the drumstick,
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but I wanna cut that
into individual pieces too.
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I need to
wash my hands,
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and then continue making
the ajo comino adobo.
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Here I have my chiles
that have rehydrated.
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A 1/2 cup of that
cooking liquid
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which we love,
look at the color.
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1/3 cup of olive oil,
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and this is why ajo comino
has that name,
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because this adobo has
a load of garlic and cumin,
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not ground cumin
but cumin seeds.
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So I'm adding
15 garlic cloves,
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2 teaspoons
of cumin seeds
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and 2 teaspoons of salt.
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Puree this until
completely smooth.
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That smells delicious
'cause it smells like garlic,
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cumin and dried
chiles which I love.
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Making this reminds me of
some Sundays growing up in
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Mexico when I was a little girl
'cause when my mom
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didn't want to cook,
which was usually on Sundays,
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we would go to this
rotisserie chicken chain,
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and they had two
kinds of chicken.
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One which was a
traditional rotisserie chicken,
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and the other kind was
the adobo chicken
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which of course was
the most fun to get.
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I'm gonna add some oil
to my baking sheet
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and rub the adobo all over
the chicken pieces
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'cause we want the adobo
to be everywhere.
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We're putting it
skin side down.
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We want that skin to get a
nice char on the bottom first,
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and then to get a
really nice roast on top.
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I have my oven
at 450 degrees,
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and I'll roast my chicken
in there for 15 minutes.
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Pati: Mexico's Baja Peninsula
has so much to offer.
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Beautiful beaches,
adventure,
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long stretches
of open road with
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incredible scenery,
an embarrassment of riches.
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Add one destination to
the list: wine country.
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About an hour and a half
South of Tijuana,
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you'll find Valle de Guadalupe,
the breathtaking backdrop
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for Mexico's
up-and-coming wine scene.
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There are over
100 wineries here
07:49.700 --> 07:53.033 align:start position:15% line:79.33% size:67.5%
each with their own unique
take on the experience.
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and one of the wineries
that started it all
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is Monte Xanic.
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Hans Backhoff
continues the
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Mexican wine revolution
started by his father.
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So I've been dying to come to
Monte Xanic for so many years.
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I want to know how wine
got to this region
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and why it's
so big just now.
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>> Everything started with
the Spanish invasion in Mexico.
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They started developing
all the missions -
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>> Right, but they needed wine!
>> Exactly.
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It wasn't until the mid-1900s
that they started producing
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wine on a larger scale.
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At the end of the 80s,
Monte Xanic was born,
08:33.733 --> 08:35.366 align:start position:27.5% line:79.33% size:45%
it was Monte Xanic
that started
08:35.433 --> 08:38.833 align:start position:30% line:79.33% size:42.5%
the revolution in
premium wines in Mexico.
08:38.900 --> 08:41.233 align:start position:32.5% line:79.33% size:30%
30 years ago
nobody came here.
08:41.300 --> 08:43.133 align:start position:15% line:79.33% size:67.5%
>> Right, you were drinking
wine by yourself (laughs)
08:43.200 --> 08:46.466 align:start position:17.5% line:79.33% size:62.5%
>> Yes! The tasting rooms
were free, I'd just have people
08:46.533 --> 08:51.166 align:start position:22.5% line:79.33% size:57.5%
come in, and people are
coming for the experience.
08:51.233 --> 08:55.300 align:start position:12.5% line:79.33% size:70%
>> Pati: Valle de Guadalupe
is booming right now.
08:55.366 --> 08:58.400 align:start position:12.5% line:79.33% size:70%
To keep up with the demand,
wineries here are thinking
08:58.466 --> 09:01.933 align:start position:17.5% line:79.33% size:62.5%
outside the box offering
innovative new
09:02.000 --> 09:04.200 align:start position:22.5% line:84.67% size:52.5%
lodging experiences.
09:04.266 --> 09:06.666 align:start position:25% line:79.33% size:50%
Some hotels seem to
hang on the cliffs
09:06.733 --> 09:11.566 align:start position:15% line:79.33% size:65%
while others offer a more
an outdoorsy experience.
09:11.633 --> 09:14.033 align:start position:27.5% line:84.67% size:42.5%
All this is new.
09:14.100 --> 09:16.533 align:start position:27.5% line:79.33% size:47.5%
>> We were probably
below 6 wineries
09:16.600 --> 09:19.800 align:start position:35% line:74% size:32.5%
at the end of
the 1980s, and now
09:19.866 --> 09:23.066 align:start position:30% line:79.33% size:37.5%
we're more than
150 wineries in the region.
09:23.133 --> 09:24.500 align:start position:22.5% line:84.67% size:52.5%
>> That's incredible.
09:24.566 --> 09:27.133 align:start position:22.5% line:79.33% size:55%
Has it been a struggle
to tell people you can
09:27.233 --> 09:30.866 align:start position:25% line:79.33% size:50%
eat fabulous Mexican
food with wine?
09:30.933 --> 09:33.733 align:start position:25% line:79.33% size:47.5%
>> At the beginning
I think it was a challenge.
09:33.800 --> 09:36.433 align:start position:22.5% line:79.33% size:55%
If you think about it,
it makes sense.
09:36.500 --> 09:39.866 align:start position:15% line:79.33% size:70%
You're talking about a mole,
just imagine having
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a sparkling wine with it
which has a nice acidity,
09:44.133 --> 09:48.600 align:start position:15% line:79.33% size:70%
maybe helps with that creamy
texture to break it a bit,
09:48.666 --> 09:50.833 align:start position:25% line:84.67% size:50%
it just makes sense.
09:50.900 --> 09:53.633 align:start position:25% line:79.33% size:50%
>> He's really good.
You're making me hungry.
09:53.700 --> 09:55.133 align:start position:37.5% line:84.67% size:20%
(laughs)
09:55.200 --> 09:58.166 align:start position:22.5% line:79.33% size:52.5%
Pati: As if I needed
anymore convincing,
09:58.233 --> 10:01.366 align:start position:17.5% line:79.33% size:57.5%
Hans has invited me to
a traditional harvest feast
10:01.433 --> 10:04.333 align:start position:32.5% line:79.33% size:30%
prepared by
his mom Leti.
10:04.400 --> 10:07.333 align:start position:37.5% line:84.67% size:25%
Mmm! Mhmm.
10:07.400 --> 10:10.966 align:start position:30% line:79.33% size:35%
>> Hans salud!
Salud Isabella!
10:11.033 --> 10:13.100 align:start position:35% line:84.67% size:27.5%
>> Ooh wow.
10:13.166 --> 10:16.800 align:start position:15% line:79.33% size:65%
>> It's a wine that really
expresses the best of Mexico.
10:16.866 --> 10:19.833 align:start position:17.5% line:79.33% size:65%
So you get that nice fresh
acidity combined with
10:19.900 --> 10:24.600 align:start position:22.5% line:79.33% size:50%
the tannins which is
present but not dominating.
10:26.800 --> 10:30.433 align:start position:20% line:79.33% size:60%
>> Thank you for opening
your doors and sharing
10:30.500 --> 10:31.966 align:start position:22.5% line:84.67% size:52.5%
your beautiful wines!
10:32.033 --> 10:34.233 align:start position:37.5% line:79.33% size:25%
>> Cheers!
>> Salud.
10:34.300 --> 10:36.633 align:start position:37.5% line:84.67% size:22.5%
>> Salud!
10:42.400 --> 10:46.066 align:start position:10% line:10% size:55%
>> So after 15 minutes
I'm reducing the heat
10:46.133 --> 10:50.866 align:start position:27.5% line:79.33% size:45%
to 375 degrees and
flipping the chicken pieces,
10:50.933 --> 10:52.900 align:start position:37.5% line:79.33% size:27.5%
and you can
see how, oh!
10:52.966 --> 10:55.766 align:start position:37.5% line:79.33% size:22.5%
The adobo
is starting to brown.
10:55.833 --> 10:58.333 align:start position:27.5% line:79.33% size:47.5%
I'm just gonna pour
a cup of chicken broth
10:58.400 --> 11:00.533 align:start position:30% line:79.33% size:40%
on the bottom of
the baking sheet
11:00.600 --> 11:03.233 align:start position:25% line:79.33% size:50%
and place it back in
anywhere from
11:03.300 --> 11:08.833 align:start position:12.5% line:79.33% size:72.5%
45 - 50 minutes until there's
barely any clear juices
11:08.900 --> 11:13.966 align:start position:20% line:79.33% size:62.5%
coming out of the chicken
if you poke it with a knife.
11:14.033 --> 11:16.533 align:start position:17.5% line:79.33% size:65%
To compliment that chicken
I want something
11:16.600 --> 11:22.533 align:start position:22.5% line:79.33% size:50%
bright and light, so
I'm making a Mango-Lime Tart.
11:22.600 --> 11:25.900 align:start position:17.5% line:79.33% size:65%
First I'll make the crust,
and I have here
11:25.966 --> 11:32.566 align:start position:17.5% line:79.33% size:65%
1.5 cups of crumbled until
very fine Maria Cookies -
11:32.633 --> 11:34.733 align:start position:32.5% line:79.33% size:30%
you know the
Maria Cookies,
11:34.800 --> 11:37.766 align:start position:17.5% line:79.33% size:67.5%
and if you don't find them,
you can use graham crackers.
11:37.833 --> 11:41.933 align:start position:22.5% line:79.33% size:52.5%
A 1/2 cup of unsalted
butter that I already melted,
11:42.000 --> 11:46.266 align:start position:15% line:79.33% size:67.5%
1/4 cup sugar, 1/4 teaspoon
of salt to balance
11:46.333 --> 11:50.200 align:start position:20% line:79.33% size:60%
all the flavors and make
the sweet shine even more,
11:50.266 --> 11:54.966 align:start position:32.5% line:79.33% size:35%
and then we're
just gonna mix this.
11:55.033 --> 11:59.500 align:start position:15% line:79.33% size:65%
It looks a little dry now,
but once I turn it onto the
11:59.566 --> 12:04.366 align:start position:27.5% line:79.33% size:47.5%
tart pan you'll see
it's not so dry.
12:04.433 --> 12:07.866 align:start position:22.5% line:79.33% size:55%
It's gonna harden when
I bake it in the oven now,
12:07.933 --> 12:11.333 align:start position:25% line:79.33% size:52.5%
but when you bite it,
it breaks into tiny little
12:11.400 --> 12:19.133 align:start position:15% line:79.33% size:67.5%
crumbles and will have this
soft creamy tart on top,
12:19.200 --> 12:23.966 align:start position:22.5% line:79.33% size:52.5%
so the combination is
gonna be really delightful.
12:24.033 --> 12:28.066 align:start position:12.5% line:79.33% size:72.5%
I'll put it in the oven which
is at 350 degrees anywhere
12:28.133 --> 12:33.366 align:start position:25% line:79.33% size:52.5%
from 10 - 12 minutes,
until it starts to brown on top.
12:33.433 --> 12:36.166 align:start position:27.5% line:79.33% size:45%
Now I'm gonna make
the tart filling.
12:36.233 --> 12:40.900 align:start position:20% line:79.33% size:55%
It's gonna have mango,
and this is my favorite kind.
12:40.966 --> 12:44.800 align:start position:20% line:79.33% size:60%
These mangoes are called
"ataulfo " in Mexico,
12:44.866 --> 12:50.033 align:start position:25% line:79.33% size:47.5%
but they also go by
champagne or sweet mangoes.
12:50.100 --> 12:54.500 align:start position:15% line:79.33% size:70%
I love these mangoes because
they're not fibrous at all,
12:54.566 --> 12:59.633 align:start position:17.5% line:79.33% size:60%
they're much meatier and
for some reason I feel like
12:59.700 --> 13:04.133 align:start position:17.5% line:79.33% size:62.5%
the contrast between tart
and sweet that the mango
13:04.200 --> 13:10.333 align:start position:20% line:79.33% size:60%
inherently has gets even
stronger in these mangoes.
13:10.400 --> 13:12.900 align:start position:37.5% line:84.67% size:22.5%
Gorgeous!
13:12.966 --> 13:16.666 align:start position:15% line:79.33% size:70%
You don't wanna just cut the
cheeks and throw away the pit,
13:16.733 --> 13:20.900 align:start position:27.5% line:79.33% size:40%
look at what you
would be wasting!
13:20.966 --> 13:26.800 align:start position:22.5% line:79.33% size:57.5%
I need about 1/3 cup of
freshly squeezed lime juice.
13:29.066 --> 13:33.133 align:start position:17.5% line:79.33% size:65%
Then the tart of the mango
will go "mmm" with
13:33.200 --> 13:37.333 align:start position:20% line:79.33% size:60%
the tart lime, and we're
pureeing it together.
13:37.400 --> 13:42.200 align:start position:30% line:84.67% size:37.5%
(blender whirs)
13:45.433 --> 13:50.533 align:start position:27.5% line:79.33% size:45%
Now I'll go get my
crust and let it cool.
13:50.600 --> 13:54.400 align:start position:32.5% line:79.33% size:35%
It smells like
dessert already.
13:54.466 --> 13:58.566 align:start position:22.5% line:79.33% size:57.5%
It smells so delicious,
buttery, like Maria Cookies!
13:58.633 --> 14:03.133 align:start position:20% line:79.33% size:57.5%
Now I'm adding a can of
sweetened condensed milk,
14:03.200 --> 14:06.800 align:start position:27.5% line:84.67% size:42.5%
1/4 cup of sugar,
14:06.866 --> 14:11.400 align:start position:20% line:79.33% size:55%
3 egg yolks which will
make it even more creamy,
14:11.466 --> 14:16.766 align:start position:17.5% line:79.33% size:62.5%
and then we'll puree this
until completely smooth.
14:16.833 --> 14:20.366 align:start position:30% line:84.67% size:37.5%
(blender whirs)
14:22.933 --> 14:27.333 align:start position:15% line:79.33% size:67.5%
And this is my tart filling
which was so easy to do!
14:27.400 --> 14:31.833 align:start position:27.5% line:79.33% size:45%
Look at the color,
it is so happy.
14:31.900 --> 14:34.800 align:start position:17.5% line:79.33% size:65%
Now spreading it a little,
and then I'll put it
14:34.866 --> 14:38.166 align:start position:30% line:79.33% size:42.5%
back in the oven,
which is still at 350 degrees,
14:38.233 --> 14:43.200 align:start position:22.5% line:79.33% size:52.5%
anywhere from 25 - 30
minutes just until it sets.
14:44.366 --> 14:48.400 align:start position:15% line:79.33% size:67.5%
I am going to make the most
delicious and tropical
14:48.466 --> 14:52.766 align:start position:17.5% line:79.33% size:60%
coconut whipped cream to
top that mango-lime tart,
14:52.833 --> 14:54.833 align:start position:32.5% line:79.33% size:37.5%
it'll be such a
delicious combination!
14:54.900 --> 14:57.966 align:start position:27.5% line:79.33% size:42.5%
I have 1/4 cup of
cream of coconut,
14:58.033 --> 15:01.733 align:start position:22.5% line:79.33% size:57.5%
and I'm gonna temper it
with a couple tablespoons of
15:01.800 --> 15:05.200 align:start position:22.5% line:79.33% size:52.5%
heavy whipping cream,
and I want to do this
15:05.266 --> 15:07.733 align:start position:32.5% line:79.33% size:37.5%
as a first step
because I don't want
15:07.800 --> 15:13.533 align:start position:17.5% line:79.33% size:62.5%
the whipped cream to have
clumps of the cream of coconut.
15:13.600 --> 15:16.100 align:start position:17.5% line:79.33% size:62.5%
What the cream of coconut
will do to that whipped cream
15:16.166 --> 15:21.300 align:start position:10% line:79.33% size:77.5%
is not only give it a delicious
tropical beachy taste,
15:21.366 --> 15:25.733 align:start position:30% line:79.33% size:40%
but it will also
stabilize the whipped cream.
15:25.800 --> 15:29.533 align:start position:25% line:79.33% size:50%
I'll add the rest of
the whipped cream,
15:29.600 --> 15:34.733 align:start position:15% line:79.33% size:70%
and I'll use a hand mixer to
whip it until it holds nice,
15:34.800 --> 15:37.500 align:start position:27.5% line:84.67% size:47.5%
steady stiff peaks.
15:39.566 --> 15:44.833 align:start position:30% line:79.33% size:42.5%
I'm giving it all
the speed it's got.
15:44.900 --> 15:48.600 align:start position:37.5% line:79.33% size:27.5%
Let's see -
I think that's good!
15:48.666 --> 15:51.133 align:start position:30% line:79.33% size:40%
See it's holding
its peaks.
15:51.200 --> 15:55.200 align:start position:12.5% line:79.33% size:72.5%
Now I'll put it in the fridge
so it stays nice and cold.
15:59.133 --> 16:01.833 align:start position:22.5% line:79.33% size:47.5%
My tart has been in
the oven for 20 minutes,
16:01.900 --> 16:04.566 align:start position:22.5% line:79.33% size:55%
so I'll take it out so
it can cool a little,
16:04.633 --> 16:07.066 align:start position:15% line:79.33% size:67.5%
then it'll go in the fridge
for about an hour
16:07.133 --> 16:09.066 align:start position:32.5% line:79.33% size:30%
so it can be
nice and chilled.
16:10.966 --> 16:13.633 align:start position:15% line:79.33% size:67.5%
>> Pati: There's something
exciting going on here
16:13.700 --> 16:15.766 align:start position:40% line:79.33% size:17.5%
in the
Valle de Guadalupe.
16:15.833 --> 16:18.400 align:start position:30% line:79.33% size:37.5%
Food and wine.
Land and sea.
16:18.466 --> 16:21.866 align:start position:17.5% line:79.33% size:62.5%
Tradition and innovation
all working together,
16:21.933 --> 16:24.166 align:start position:27.5% line:84.67% size:40%
creating magic.
16:24.233 --> 16:27.600 align:start position:15% line:79.33% size:65%
This energy is attracting
some of the brightest chefs
16:27.666 --> 16:30.500 align:start position:15% line:79.33% size:65%
from the best restaurants
in the world.
16:30.566 --> 16:33.300 align:start position:32.5% line:79.33% size:30%
Rising star
Chef David Castro
16:33.366 --> 16:35.600 align:start position:25% line:79.33% size:47.5%
is a local boy who
has worked with
16:35.666 --> 16:39.433 align:start position:15% line:79.33% size:65%
renowned chefs in Mexico,
Denmark and New York,
16:39.500 --> 16:43.033 align:start position:20% line:79.33% size:60%
but was drawn back home
to create something new.
16:43.100 --> 16:46.333 align:start position:27.5% line:79.33% size:47.5%
We're here at Bruma
which is one of the most
16:46.400 --> 16:49.466 align:start position:22.5% line:79.33% size:55%
up-and-coming wineries
in the Guadalupe Valley,
16:49.533 --> 16:52.700 align:start position:35% line:79.33% size:30%
and I'm here
with Chef David.
16:52.766 --> 16:54.166 align:start position:20% line:84.67% size:57.5%
Everybody's now hearing
16:54.233 --> 16:56.000 align:start position:17.5% line:79.33% size:65%
"Oh, the Guadalupe Valley!
The wines!"
16:56.066 --> 17:00.233 align:start position:22.5% line:79.33% size:52.5%
And I'm just thinking
"The food, food!"
17:00.300 --> 17:02.733 align:start position:37.5% line:79.33% size:25%
That's one
piece of meat!
17:02.800 --> 17:06.966 align:start position:15% line:79.33% size:70%
>> That's one piece of meat.
So this comes from Mexicali.
17:07.033 --> 17:12.066 align:start position:22.5% line:79.33% size:55%
We get the whole rack,
then we dry it here
17:12.133 --> 17:15.600 align:start position:22.5% line:84.67% size:52.5%
in house for 5 weeks.
17:15.666 --> 17:17.800 align:start position:27.5% line:79.33% size:45%
>> Pati: Once the
Tomahawk steak is cut,
17:17.866 --> 17:20.433 align:start position:25% line:79.33% size:45%
David prepares it
simply with salt.
17:20.500 --> 17:23.766 align:start position:22.5% line:79.33% size:57.5%
>> And then we can take
it to the grill outside.
17:26.566 --> 17:28.433 align:start position:27.5% line:79.33% size:45%
>> Not a bad place
to cook.
17:28.500 --> 17:31.966 align:start position:20% line:79.33% size:55%
>> Yeah, it's not bad.
>> This is so privileged!
17:32.033 --> 17:34.500 align:start position:22.5% line:79.33% size:52.5%
But this is not just
another pretty view.
17:34.566 --> 17:37.333 align:start position:22.5% line:79.33% size:52.5%
The Guadalupe Valley
provides the grapes to
17:37.400 --> 17:39.400 align:start position:37.5% line:79.33% size:22.5%
make the
world class wines,
17:39.466 --> 17:41.333 align:start position:25% line:79.33% size:47.5%
and the vegetables
that we'll eat with
17:41.400 --> 17:45.133 align:start position:30% line:79.33% size:32.5%
that amazing
Tomahawk steak.
17:45.200 --> 17:48.266 align:start position:12.5% line:79.33% size:72.5%
I'm a fan of The Flintstones,
did you ever watch that?
17:48.333 --> 17:49.466 align:start position:32.5% line:84.67% size:32.5%
>> Of course!
17:49.533 --> 17:52.133 align:start position:32.5% line:79.33% size:35%
>> I feel like
I'm right there.
17:52.200 --> 17:55.100 align:start position:17.5% line:79.33% size:60%
>> So we're gonna remove
the bone, slice our meat.
17:55.166 --> 17:57.666 align:start position:30% line:79.33% size:40%
>> Okay. Can I -
>> Yes!
17:59.366 --> 18:01.266 align:start position:40% line:84.67% size:17.5%
>> Mmm!
18:01.333 --> 18:04.933 align:start position:15% line:79.33% size:67.5%
David uses his fine dining
skills to craft some very
18:05.000 --> 18:08.033 align:start position:20% line:79.33% size:57.5%
Mexican accompaniments
for the steak.
18:08.100 --> 18:11.666 align:start position:12.5% line:79.33% size:70%
Grilled fennel bulb sits on
a puree of pumpkin seeds
18:11.733 --> 18:13.533 align:start position:25% line:84.67% size:47.5%
and garden greens.
18:13.600 --> 18:17.200 align:start position:15% line:79.33% size:65%
Charred cabbage is served
with a mole created
18:17.266 --> 18:20.366 align:start position:20% line:79.33% size:57.5%
with chilhuacle chiles
and cabbage puree.
18:20.433 --> 18:23.800 align:start position:17.5% line:79.33% size:57.5%
Add some refried beans
and you have the components
18:23.866 --> 18:27.033 align:start position:10% line:10% size:45%
for a very refined
carne asada.
18:36.600 --> 18:40.933 align:start position:35% line:79.33% size:30%
>> Mmm, mmm!
The meat is just insane.
18:41.000 --> 18:44.000 align:start position:27.5% line:79.33% size:47.5%
You're so confident
about your food and
18:44.066 --> 18:47.200 align:start position:17.5% line:79.33% size:65%
it's because it's so good!
You should be so proud!
18:47.266 --> 18:50.833 align:start position:12.5% line:79.33% size:75%
You're creating something new,
and if a cuisine is not updated,
18:50.900 --> 18:54.033 align:start position:27.5% line:79.33% size:47.5%
freshened up or new
things aren't added,
18:54.100 --> 18:57.766 align:start position:15% line:79.33% size:67.5%
then the cuisine gets stale
so I think you're doing it
18:57.833 --> 19:02.066 align:start position:17.5% line:79.33% size:62.5%
with a lot of respect and
innovation so you're expanding.
19:02.133 --> 19:04.666 align:start position:15% line:79.33% size:67.5%
>> To innovate, you need to
respect and know about
19:04.733 --> 19:08.466 align:start position:15% line:79.33% size:67.5%
the product, and at the end
it's something the guests
19:08.533 --> 19:11.900 align:start position:20% line:79.33% size:60%
will enjoy and hopefully
remember for a lifetime.
19:11.966 --> 19:13.333 align:start position:40% line:79.33% size:15%
Salud.
>> Thank you so much!
19:13.400 --> 19:15.500 align:start position:20% line:79.33% size:60%
Thank you for your time.
>> Thank you.
19:18.833 --> 19:22.933 align:start position:17.5% line:10% size:60%
>> You know what there's
a lot of in the Baja Peninsula?
19:23.000 --> 19:27.233 align:start position:32.5% line:79.33% size:35%
Dates and nuts
and olive oil,
19:27.300 --> 19:30.100 align:start position:20% line:79.33% size:57.5%
so I thought of pairing
all those together
19:30.166 --> 19:33.700 align:start position:12.5% line:79.33% size:72.5%
to make a delicious salad and
I succeeded in something
19:33.766 --> 19:37.400 align:start position:22.5% line:79.33% size:57.5%
I found really yummy so
I want to share it with you.
19:37.466 --> 19:40.833 align:start position:17.5% line:79.33% size:65%
We'll start in a different
way with this vinaigrette,
19:40.900 --> 19:45.133 align:start position:27.5% line:79.33% size:47.5%
I'll heat 1/2 a cup
of olive oil,
19:45.200 --> 19:48.966 align:start position:17.5% line:79.33% size:62.5%
just 1/4 cup of vegetable
oil because I don't want
19:49.033 --> 19:51.933 align:start position:17.5% line:79.33% size:65%
the vinaigrette to have an
overpowering taste from
19:52.000 --> 19:56.533 align:start position:20% line:79.33% size:57.5%
the olive oil, 6 garlic
cloves with the skin on
19:56.600 --> 20:03.533 align:start position:22.5% line:79.33% size:55%
that will slowly cook,
toast and soften in the oil.
20:03.600 --> 20:06.866 align:start position:27.5% line:79.33% size:45%
Then I'll add some
chiles de arbol.
20:06.933 --> 20:10.300 align:start position:10% line:79.33% size:77.5%
We'll let the garlic and chiles
cook in here between
20:10.366 --> 20:14.866 align:start position:20% line:79.33% size:60%
8 - 10 minutes until the
chiles de arbol have toasted
20:14.933 --> 20:18.566 align:start position:32.5% line:79.33% size:35%
and the garlic
has browned.
20:18.633 --> 20:21.133 align:start position:35% line:79.33% size:32.5%
I have my pan
here over low heat,
20:21.200 --> 20:26.200 align:start position:20% line:79.33% size:60%
it's pre-heated and I'll
add 2/3 cups of walnuts.
20:26.266 --> 20:30.866 align:start position:15% line:79.33% size:67.5%
I find toasting the walnuts
makes them crunchier
20:30.933 --> 20:34.366 align:start position:37.5% line:79.33% size:27.5%
and it just
boosts their flavor.
20:34.433 --> 20:37.233 align:start position:27.5% line:84.67% size:47.5%
I'll dice my dates.
20:37.300 --> 20:42.500 align:start position:17.5% line:79.33% size:65%
It is a very Mediterranean
inspired salad but
20:42.566 --> 20:45.266 align:start position:27.5% line:84.67% size:45%
Mex-Med, you know?
20:45.333 --> 20:48.566 align:start position:30% line:79.33% size:37.5%
The walnuts are
nice and toasted,
20:48.633 --> 20:52.266 align:start position:35% line:79.33% size:32.5%
and we didn't
let them burn.
20:52.333 --> 20:56.866 align:start position:17.5% line:79.33% size:62.5%
Coarsely chop them 'cause
I wanna bite on those chunks.
20:56.933 --> 21:01.300 align:start position:17.5% line:79.33% size:65%
The garlic is now soft and
the chiles are toasted so
21:01.366 --> 21:03.433 align:start position:30% line:79.33% size:40%
I'll remove this
from the heat.
21:03.500 --> 21:07.733 align:start position:10% line:79.33% size:77.5%
First of all, I'll add a couple
sprigs of fresh oregano.
21:07.800 --> 21:11.933 align:start position:20% line:79.33% size:62.5%
Their flavor will release
in the oil and they'll cook.
21:12.000 --> 21:19.066 align:start position:12.5% line:79.33% size:75%
I'm removing the garlic cloves
so I can peel their skin off.
21:19.133 --> 21:24.766 align:start position:20% line:79.33% size:62.5%
We'll add everything else
right here in the blender jar,
21:24.833 --> 21:29.233 align:start position:22.5% line:79.33% size:50%
and I'll add 1/3 cup
of sherry vinegar which
21:29.300 --> 21:35.000 align:start position:22.5% line:79.33% size:55%
is more bold than your
typical wine vinegar.
21:35.066 --> 21:39.500 align:start position:27.5% line:79.33% size:42.5%
Just 1/4 teaspoon
of dijon mustard.
21:39.566 --> 21:43.000 align:start position:25% line:79.33% size:50%
We'll add everything
that was in here.
21:44.433 --> 21:47.333 align:start position:27.5% line:84.67% size:47.5%
1 teaspoon of salt.
21:47.400 --> 21:49.966 align:start position:25% line:79.33% size:50%
Then I'll peel these
garlic cloves that
21:50.033 --> 21:51.500 align:start position:32.5% line:79.33% size:35%
already cooked
in the oil,
21:51.566 --> 21:54.300 align:start position:32.5% line:79.33% size:37.5%
and you can see
how they softened.
21:54.366 --> 21:57.566 align:start position:20% line:79.33% size:60%
It's incredible how much
the garlic can change
21:57.633 --> 22:02.766 align:start position:15% line:79.33% size:70%
when you roast it like this,
its sweetness comes out.
22:02.833 --> 22:06.700 align:start position:10% line:79.33% size:77.5%
It's sort of a wild vinaigrette
but a super yummy one,
22:06.766 --> 22:09.700 align:start position:25% line:79.33% size:50%
very unconventional.
Here we go.
22:09.766 --> 22:12.600 align:start position:30% line:84.67% size:37.5%
(blender whirs)
22:16.166 --> 22:18.566 align:start position:30% line:79.33% size:40%
So I'll pour all
the vinaigrette
22:18.633 --> 22:20.466 align:start position:32.5% line:79.33% size:37.5%
in here because
we're using it all.
22:20.533 --> 22:25.000 align:start position:32.5% line:79.33% size:35%
I'm adding the
chopped walnuts and dates.
22:25.066 --> 22:27.433 align:start position:27.5% line:79.33% size:47.5%
You could make your
vinaigrette ahead of time,
22:27.500 --> 22:31.066 align:start position:22.5% line:79.33% size:52.5%
and what'll happen is
the dates and walnuts
22:31.133 --> 22:36.900 align:start position:10% line:79.33% size:80%
will get irresistibly chewy, but
it's also delicious like this.
22:36.966 --> 22:40.900 align:start position:27.5% line:79.33% size:42.5%
I'll add arugula,
a diced avocado,
22:40.966 --> 22:42.833 align:start position:37.5% line:84.67% size:22.5%
mmm, mmm.
22:42.900 --> 22:45.500 align:start position:37.5% line:79.33% size:20%
And some
queso fresco.
22:45.566 --> 22:48.733 align:start position:15% line:79.33% size:65%
It's been about 45 minutes
and my chicken must be ready,
22:48.800 --> 22:50.800 align:start position:30% line:79.33% size:42.5%
so I'm gonna take
it out of the oven.
22:50.866 --> 22:53.833 align:start position:25% line:84.67% size:50%
Smells so delicious!
22:53.900 --> 22:59.633 align:start position:20% line:79.33% size:55%
This is my ajo comino,
and it can be yours too
22:59.700 --> 23:01.566 align:start position:40% line:79.33% size:20%
when you
make it at home.
23:01.633 --> 23:04.733 align:start position:17.5% line:84.67% size:62.5%
I'm gonna build my plate.
23:07.700 --> 23:10.600 align:start position:35% line:79.33% size:30%
You're gonna
taste with me, okay?
23:13.766 --> 23:17.000 align:start position:32.5% line:84.67% size:35%
Mmm, mmm, mmm!
23:17.066 --> 23:22.200 align:start position:27.5% line:79.33% size:40%
It's the perfect
adobo rotisserie chicken.
23:22.266 --> 23:25.366 align:start position:12.5% line:79.33% size:72.5%
So think about the rotisserie
chicken you love the most
23:25.433 --> 23:31.133 align:start position:27.5% line:79.33% size:45%
and add a layer of
Mexican chile seasoning,
23:31.200 --> 23:33.733 align:start position:37.5% line:79.33% size:27.5%
that's what
you have here.
23:35.966 --> 23:37.966 align:start position:45% line:84.67% size:10%
Mmm.
23:38.033 --> 23:41.533 align:start position:22.5% line:79.33% size:55%
It's creamy, the dates
give it that nice sweetness,
23:41.600 --> 23:43.366 align:start position:37.5% line:79.33% size:25%
the crunch
of the walnut,
23:43.433 --> 23:47.900 align:start position:22.5% line:79.33% size:55%
it is like the perfect
dinner combination.
23:47.966 --> 23:50.633 align:start position:25% line:79.33% size:50%
Some of the elements
I have here were exactly
23:50.700 --> 23:52.700 align:start position:30% line:79.33% size:40%
like those meals
we used to have.
23:52.766 --> 23:55.066 align:start position:35% line:79.33% size:25%
We used to
buy everything,
23:55.133 --> 23:56.966 align:start position:30% line:79.33% size:42.5%
get home, put the
rotisserie chicken
23:57.033 --> 23:58.800 align:start position:25% line:79.33% size:50%
in the middle of the
table and everybody
23:58.866 --> 24:00.766 align:start position:27.5% line:84.67% size:47.5%
just dove right in.
24:00.833 --> 24:04.366 align:start position:27.5% line:79.33% size:42.5%
Cut the pieces of
chicken, avocado.
24:04.433 --> 24:06.900 align:start position:30% line:79.33% size:42.5%
You want a lot of
pickled jalapeños,
24:06.966 --> 24:10.433 align:start position:25% line:79.33% size:50%
as many potato chips
as you can fit in there.
24:10.500 --> 24:15.466 align:start position:17.5% line:79.33% size:65%
This was our Sunday dinner
when I was Juju's age.
24:20.433 --> 24:24.633 align:start position:35% line:79.33% size:25%
Mmm. Mhmm!
So delicious.
24:24.700 --> 24:26.066 align:start position:22.5% line:84.67% size:52.5%
This is what you do -
24:26.133 --> 24:28.300 align:start position:35% line:79.33% size:32.5%
you make your
ajo comino chicken,
24:28.366 --> 24:30.933 align:start position:25% line:79.33% size:47.5%
you make the salad,
you make enough chicken
24:31.000 --> 24:33.600 align:start position:25% line:79.33% size:45%
to have leftovers,
you eat it for lunch,
24:33.666 --> 24:36.800 align:start position:27.5% line:79.33% size:47.5%
or the next day you
make these tacos.
24:36.866 --> 24:40.300 align:start position:17.5% line:79.33% size:65%
But if you're me, you make
the tacos right away.
24:43.333 --> 24:47.066 align:start position:30% line:79.33% size:37.5%
So the tart and
cream are both chilled.
24:47.133 --> 24:51.266 align:start position:17.5% line:79.33% size:62.5%
I'm gonna add the coconut
whipped cream right on top,
24:51.333 --> 24:54.800 align:start position:25% line:79.33% size:50%
and these colors are
making me so happy!
24:54.866 --> 24:57.700 align:start position:37.5% line:79.33% size:20%
Look how
gorgeous this is.
24:57.766 --> 24:59.733 align:start position:45% line:84.67% size:10%
Mmm!
25:07.766 --> 25:09.466 align:start position:10% line:10% size:10%
Mmm!
25:09.533 --> 25:14.266 align:start position:10% line:10% size:35%
It is so light
and refreshing.
25:14.333 --> 25:17.666 align:start position:10% line:10% size:45%
This whole meal is
my take on my experiences
25:17.733 --> 25:20.100 align:start position:10% line:10% size:27.5%
in Mexico's
wine country,
25:20.166 --> 25:24.100 align:start position:10% line:10% size:52.5%
and Mexican food just
never ceases to amaze me.
25:29.900 --> 25:33.166 align:start position:10% line:10% size:60%
>> Pati: For recipes and
information from this episode
25:33.233 --> 25:37.633 align:start position:10% line:10% size:77.5%
and more, visit patijinich.com,
and connect!
25:37.700 --> 25:39.933 align:start position:10% line:10% size:50%
Find me on Facebook,
Twitter, Instagram
25:40.000 --> 25:42.300 align:start position:10% line:10% size:32.5%
and Pinterest
@PatiJinich.
25:42.366 --> 25:45.566 align:start position:10% line:10% size:57.5%
>> Pati's Mexican Table
is made possible by:
25:45.633 --> 25:48.766 align:start position:27.5% line:84.67% size:47.5%
♪ epic music plays
25:52.200 --> 25:55.300 align:start position:45% line:84.67% size:7.5%
♪
26:01.666 --> 26:05.466 align:start position:32.5% line:79.33% size:35%
>> La Costeña.
Taste that transcends.
26:05.533 --> 26:10.166 align:start position:30% line:79.33% size:40%
More information
at: mexicorico.com
26:10.800 --> 26:12.700 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
26:12.766 --> 26:13.900 align:start position:25% line:84.67% size:50%
and family recipes.
26:13.966 --> 26:15.300 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
26:15.800 --> 26:18.200 align:start position:47.5% line:79.33% size:42.5%
>> Coronado Dulce
de Leche Caramel,
26:18.266 --> 26:21.200 align:start position:50% line:79.33% size:40%
proud to support
Pati's Mexican Table.
26:23.933 --> 26:26.200 align:start position:20% line:84.67% size:57.5%
♪ Avocados from Mexico
26:26.266 --> 26:28.866 align:start position:25% line:79.33% size:45%
>> The Ministry of
Agriculture, Livestock,
26:28.933 --> 26:33.133 align:start position:27.5% line:79.33% size:45%
Rural Development,
Fisheries and Mexbest.
26:33.200 --> 26:35.733 align:start position:30% line:79.33% size:40%
Proud to support
Pati's Mexican Table
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on public television.