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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.

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Tropical Cheese.

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>> 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

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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,

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it was Monte Xanic 
that started

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the revolution in 
premium wines in Mexico.

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30 years ago 
nobody came here.

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>> Right, you were drinking 
wine by yourself (laughs)

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>> Yes! The tasting rooms 
were free, I'd just have people

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come in, and people are 
coming for the experience.

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>> Pati: Valle de Guadalupe 
 is booming right now.

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To keep up with the demand, 
 wineries here are thinking

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outside the box offering 
 innovative new

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lodging experiences.

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Some hotels seem to 
 hang on the cliffs

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while others offer a more 
 an outdoorsy experience.

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All this is new.

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>> We were probably 
below 6 wineries

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at the end of 
the 1980s, and now

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we're more than 
150 wineries in the region.

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>> That's incredible.

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Has it been a struggle 
to tell people you can

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eat fabulous Mexican 
food with wine?

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>> At the beginning 
I think it was a challenge.

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If you think about it, 
it makes sense.

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You're talking about a mole, 
just imagine having

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a sparkling wine with it 
which has a nice acidity,

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maybe helps with that creamy 
texture to break it a bit,

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it just makes sense.

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>> He's really good. 
You're making me hungry.

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(laughs)

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Pati: As if I needed 
 anymore convincing,

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Hans has invited me to 
 a traditional harvest feast

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prepared by 
 his mom Leti.

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Mmm! Mhmm.

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>> Hans salud! 
Salud Isabella!

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>> Ooh wow.

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>> It's a wine that really 
expresses the best of Mexico.

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So you get that nice fresh 
acidity combined with

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the tannins which is 
present but not dominating.

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>> Thank you for opening 
your doors and sharing

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your beautiful wines!

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>> Cheers! 
>> Salud.

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>> Salud!

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>> So after 15 minutes 
I'm reducing the heat

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to 375 degrees and 
flipping the chicken pieces,

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and you can 
see how, oh!

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The adobo 
is starting to brown.

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I'm just gonna pour 
a cup of chicken broth

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on the bottom of 
the baking sheet

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and place it back in 
anywhere from

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45 - 50 minutes until there's 
barely any clear juices

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coming out of the chicken 
if you poke it with a knife.

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To compliment that chicken 
I want something

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bright and light, so 
I'm making a Mango-Lime Tart.

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First I'll make the crust, 
and I have here

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1.5 cups of crumbled until 
very fine Maria Cookies -

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you know the 
Maria Cookies,

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00:11:34,800 --> 00:11:37,766
and if you don't find them, 
you can use graham crackers.

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00:11:37,833 --> 00:11:41,933
A 1/2 cup of unsalted 
butter that I already melted,

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1/4 cup sugar, 1/4 teaspoon 
of salt to balance

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all the flavors and make 
the sweet shine even more,

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00:11:50,266 --> 00:11:54,966
and then we're 
just gonna mix this.

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It looks a little dry now, 
but once I turn it onto the

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tart pan you'll see 
it's not so dry.

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00:12:04,433 --> 00:12:07,866
It's gonna harden when 
I bake it in the oven now,

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00:12:07,933 --> 00:12:11,333
but when you bite it, 
it breaks into tiny little

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00:12:11,400 --> 00:12:19,133
crumbles and will have this 
soft creamy tart on top,

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00:12:19,200 --> 00:12:23,966
so the combination is 
gonna be really delightful.

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00:12:24,033 --> 00:12:28,066
I'll put it in the oven which 
is at 350 degrees anywhere

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from 10 - 12 minutes, 
until it starts to brown on top.

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00:12:33,433 --> 00:12:36,166
Now I'm gonna make 
the tart filling.

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00:12:36,233 --> 00:12:40,900
It's gonna have mango, 
and this is my favorite kind.

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00:12:40,966 --> 00:12:44,800
These mangoes are called 
"ataulfo " in Mexico,

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00:12:44,866 --> 00:12:50,033
but they also go by 
champagne or sweet mangoes.

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00:12:50,100 --> 00:12:54,500
I love these mangoes because 
they're not fibrous at all,

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00:12:54,566 --> 00:12:59,633
they're much meatier and 
for some reason I feel like

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00:12:59,700 --> 00:13:04,133
the contrast between tart 
and sweet that the mango

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00:13:04,200 --> 00:13:10,333
inherently has gets even 
stronger in these mangoes.

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00:13:10,400 --> 00:13:12,900
Gorgeous!

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00:13:12,966 --> 00:13:16,666
You don't wanna just cut the 
cheeks and throw away the pit,

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00:13:16,733 --> 00:13:20,900
look at what you 
would be wasting!

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00:13:20,966 --> 00:13:26,800
I need about 1/3 cup of 
freshly squeezed lime juice.

217
00:13:29,066 --> 00:13:33,133
Then the tart of the mango 
will go "mmm" with

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00:13:33,200 --> 00:13:37,333
the tart lime, and we're 
pureeing it together.

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00:13:37,400 --> 00:13:42,200
(blender whirs)

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00:13:45,433 --> 00:13:50,533
Now I'll go get my 
crust and let it cool.

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00:13:50,600 --> 00:13:54,400
It smells like 
dessert already.

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00:13:54,466 --> 00:13:58,566
It smells so delicious, 
buttery, like Maria Cookies!

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00:13:58,633 --> 00:14:03,133
Now I'm adding a can of 
sweetened condensed milk,

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00:14:03,200 --> 00:14:06,800
1/4 cup of sugar,

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00:14:06,866 --> 00:14:11,400
3 egg yolks which will 
make it even more creamy,

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00:14:11,466 --> 00:14:16,766
and then we'll puree this 
until completely smooth.

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00:14:16,833 --> 00:14:20,366
(blender whirs)

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00:14:22,933 --> 00:14:27,333
And this is my tart filling 
which was so easy to do!

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00:14:27,400 --> 00:14:31,833
Look at the color, 
it is so happy.

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Now spreading it a little, 
and then I'll put it

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00:14:34,866 --> 00:14:38,166
back in the oven, 
which is still at 350 degrees,

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00:14:38,233 --> 00:14:43,200
anywhere from 25 - 30 
minutes just until it sets.

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00:14:44,366 --> 00:14:48,400
I am going to make the most 
delicious and tropical

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00:14:48,466 --> 00:14:52,766
coconut whipped cream to 
top that mango-lime tart,

235
00:14:52,833 --> 00:14:54,833
it'll be such a 
delicious combination!

236
00:14:54,900 --> 00:14:57,966
I have 1/4 cup of 
cream of coconut,

237
00:14:58,033 --> 00:15:01,733
and I'm gonna temper it 
with a couple tablespoons of

238
00:15:01,800 --> 00:15:05,200
heavy whipping cream, 
and I want to do this

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00:15:05,266 --> 00:15:07,733
as a first step 
because I don't want

240
00:15:07,800 --> 00:15:13,533
the whipped cream to have 
clumps of the cream of coconut.

241
00:15:13,600 --> 00:15:16,100
What the cream of coconut 
will do to that whipped cream

242
00:15:16,166 --> 00:15:21,300
is not only give it a delicious 
tropical beachy taste,

243
00:15:21,366 --> 00:15:25,733
but it will also 
stabilize the whipped cream.

244
00:15:25,800 --> 00:15:29,533
I'll add the rest of 
the whipped cream,

245
00:15:29,600 --> 00:15:34,733
and I'll use a hand mixer to 
whip it until it holds nice,

246
00:15:34,800 --> 00:15:37,500
steady stiff peaks.

247
00:15:39,566 --> 00:15:44,833
I'm giving it all 
the speed it's got.

248
00:15:44,900 --> 00:15:48,600
Let's see - 
I think that's good!

249
00:15:48,666 --> 00:15:51,133
See it's holding 
its peaks.

250
00:15:51,200 --> 00:15:55,200
Now I'll put it in the fridge 
so it stays nice and cold.

251
00:15:59,133 --> 00:16:01,833
My tart has been in 
the oven for 20 minutes,

252
00:16:01,900 --> 00:16:04,566
so I'll take it out so 
it can cool a little,

253
00:16:04,633 --> 00:16:07,066
then it'll go in the fridge 
for about an hour

254
00:16:07,133 --> 00:16:09,066
so it can be 
nice and chilled.

255
00:16:10,966 --> 00:16:13,633
>> Pati: There's something 
 exciting going on here

256
00:16:13,700 --> 00:16:15,766
in the 
 Valle de Guadalupe.

257
00:16:15,833 --> 00:16:18,400
Food and wine. 
 Land and sea.

258
00:16:18,466 --> 00:16:21,866
Tradition and innovation 
 all working together,

259
00:16:21,933 --> 00:16:24,166
creating magic.

260
00:16:24,233 --> 00:16:27,600
This energy is attracting 
 some of the brightest chefs

261
00:16:27,666 --> 00:16:30,500
from the best restaurants 
 in the world.

262
00:16:30,566 --> 00:16:33,300
Rising star 
 Chef David Castro

263
00:16:33,366 --> 00:16:35,600
is a local boy who 
 has worked with

264
00:16:35,666 --> 00:16:39,433
renowned chefs in Mexico, 
 Denmark and New York,

265
00:16:39,500 --> 00:16:43,033
but was drawn back home 
 to create something new.

266
00:16:43,100 --> 00:16:46,333
We're here at Bruma 
which is one of the most

267
00:16:46,400 --> 00:16:49,466
up-and-coming wineries 
in the Guadalupe Valley,

268
00:16:49,533 --> 00:16:52,700
and I'm here 
with Chef David.

269
00:16:52,766 --> 00:16:54,166
Everybody's now hearing

270
00:16:54,233 --> 00:16:56,000
"Oh, the Guadalupe Valley! 
The wines!"

271
00:16:56,066 --> 00:17:00,233
And I'm just thinking 
"The food, food!"

272
00:17:00,300 --> 00:17:02,733
That's one 
piece of meat!

273
00:17:02,800 --> 00:17:06,966
>> That's one piece of meat. 
So this comes from Mexicali.

274
00:17:07,033 --> 00:17:12,066
We get the whole rack, 
then we dry it here

275
00:17:12,133 --> 00:17:15,600
in house for 5 weeks.

276
00:17:15,666 --> 00:17:17,800
>> Pati: Once the 
 Tomahawk steak is cut,

277
00:17:17,866 --> 00:17:20,433
David prepares it 
 simply with salt.

278
00:17:20,500 --> 00:17:23,766
>> And then we can take 
it to the grill outside.

279
00:17:26,566 --> 00:17:28,433
>> Not a bad place 
to cook.

280
00:17:28,500 --> 00:17:31,966
>> Yeah, it's not bad. 
>> This is so privileged!

281
00:17:32,033 --> 00:17:34,500
But this is not just 
 another pretty view.

282
00:17:34,566 --> 00:17:37,333
The Guadalupe Valley 
 provides the grapes to

283
00:17:37,400 --> 00:17:39,400
make the 
 world class wines,

284
00:17:39,466 --> 00:17:41,333
and the vegetables 
 that we'll eat with

285
00:17:41,400 --> 00:17:45,133
that amazing 
 Tomahawk steak.

286
00:17:45,200 --> 00:17:48,266
I'm a fan of The Flintstones, 
did you ever watch that?

287
00:17:48,333 --> 00:17:49,466
>> Of course!

288
00:17:49,533 --> 00:17:52,133
>> I feel like 
I'm right there.

289
00:17:52,200 --> 00:17:55,100
>> So we're gonna remove 
the bone, slice our meat.

290
00:17:55,166 --> 00:17:57,666
>> Okay. Can I - 
>> Yes!

291
00:17:59,366 --> 00:18:01,266
>> Mmm!

292
00:18:01,333 --> 00:18:04,933
David uses his fine dining 
 skills to craft some very

293
00:18:05,000 --> 00:18:08,033
Mexican accompaniments 
 for the steak.

294
00:18:08,100 --> 00:18:11,666
Grilled fennel bulb sits on 
 a puree of pumpkin seeds

295
00:18:11,733 --> 00:18:13,533
and garden greens.

296
00:18:13,600 --> 00:18:17,200
Charred cabbage is served 
 with a mole created

297
00:18:17,266 --> 00:18:20,366
with chilhuacle chiles 
 and cabbage puree.

298
00:18:20,433 --> 00:18:23,800
Add some refried beans 
 and you have the components

299
00:18:23,866 --> 00:18:27,033
for a very refined 
carne asada.

300
00:18:36,600 --> 00:18:40,933
>> Mmm, mmm! 
The meat is just insane.

301
00:18:41,000 --> 00:18:44,000
You're so confident 
about your food and

302
00:18:44,066 --> 00:18:47,200
it's because it's so good! 
You should be so proud!

303
00:18:47,266 --> 00:18:50,833
You're creating something new, 
and if a cuisine is not updated,

304
00:18:50,900 --> 00:18:54,033
freshened up or new 
things aren't added,

305
00:18:54,100 --> 00:18:57,766
then the cuisine gets stale 
so I think you're doing it

306
00:18:57,833 --> 00:19:02,066
with a lot of respect and 
innovation so you're expanding.

307
00:19:02,133 --> 00:19:04,666
>> To innovate, you need to 
respect and know about

308
00:19:04,733 --> 00:19:08,466
the product, and at the end 
it's something the guests

309
00:19:08,533 --> 00:19:11,900
will enjoy and hopefully 
remember for a lifetime.

310
00:19:11,966 --> 00:19:13,333
Salud. 
>> Thank you so much!

311
00:19:13,400 --> 00:19:15,500
Thank you for your time. 
>> Thank you.

312
00:19:18,833 --> 00:19:22,933
>> You know what there's 
a lot of in the Baja Peninsula?

313
00:19:23,000 --> 00:19:27,233
Dates and nuts 
and olive oil,

314
00:19:27,300 --> 00:19:30,100
so I thought of pairing 
all those together

315
00:19:30,166 --> 00:19:33,700
to make a delicious salad and 
I succeeded in something

316
00:19:33,766 --> 00:19:37,400
I found really yummy so 
I want to share it with you.

317
00:19:37,466 --> 00:19:40,833
We'll start in a different 
way with this vinaigrette,

318
00:19:40,900 --> 00:19:45,133
I'll heat 1/2 a cup 
of olive oil,

319
00:19:45,200 --> 00:19:48,966
just 1/4 cup of vegetable 
oil because I don't want

320
00:19:49,033 --> 00:19:51,933
the vinaigrette to have an 
overpowering taste from

321
00:19:52,000 --> 00:19:56,533
the olive oil, 6 garlic 
cloves with the skin on

322
00:19:56,600 --> 00:20:03,533
that will slowly cook, 
toast and soften in the oil.

323
00:20:03,600 --> 00:20:06,866
Then I'll add some 
chiles de arbol.

324
00:20:06,933 --> 00:20:10,300
We'll let the garlic and chiles 
cook in here between

325
00:20:10,366 --> 00:20:14,866
8 - 10 minutes until the 
chiles de arbol have toasted

326
00:20:14,933 --> 00:20:18,566
and the garlic 
has browned.

327
00:20:18,633 --> 00:20:21,133
I have my pan 
here over low heat,

328
00:20:21,200 --> 00:20:26,200
it's pre-heated and I'll 
add 2/3 cups of walnuts.

329
00:20:26,266 --> 00:20:30,866
I find toasting the walnuts 
makes them crunchier

330
00:20:30,933 --> 00:20:34,366
and it just 
boosts their flavor.

331
00:20:34,433 --> 00:20:37,233
I'll dice my dates.

332
00:20:37,300 --> 00:20:42,500
It is a very Mediterranean 
inspired salad but

333
00:20:42,566 --> 00:20:45,266
Mex-Med, you know?

334
00:20:45,333 --> 00:20:48,566
The walnuts are 
nice and toasted,

335
00:20:48,633 --> 00:20:52,266
and we didn't 
let them burn.

336
00:20:52,333 --> 00:20:56,866
Coarsely chop them 'cause 
I wanna bite on those chunks.

337
00:20:56,933 --> 00:21:01,300
The garlic is now soft and 
the chiles are toasted so

338
00:21:01,366 --> 00:21:03,433
I'll remove this 
from the heat.

339
00:21:03,500 --> 00:21:07,733
First of all, I'll add a couple 
sprigs of fresh oregano.

340
00:21:07,800 --> 00:21:11,933
Their flavor will release 
in the oil and they'll cook.

341
00:21:12,000 --> 00:21:19,066
I'm removing the garlic cloves 
so I can peel their skin off.

342
00:21:19,133 --> 00:21:24,766
We'll add everything else 
right here in the blender jar,

343
00:21:24,833 --> 00:21:29,233
and I'll add 1/3 cup 
of sherry vinegar which

344
00:21:29,300 --> 00:21:35,000
is more bold than your 
typical wine vinegar.

345
00:21:35,066 --> 00:21:39,500
Just 1/4 teaspoon 
of dijon mustard.

346
00:21:39,566 --> 00:21:43,000
We'll add everything 
that was in here.

347
00:21:44,433 --> 00:21:47,333
1 teaspoon of salt.

348
00:21:47,400 --> 00:21:49,966
Then I'll peel these 
garlic cloves that

349
00:21:50,033 --> 00:21:51,500
already cooked 
in the oil,

350
00:21:51,566 --> 00:21:54,300
and you can see 
how they softened.

351
00:21:54,366 --> 00:21:57,566
It's incredible how much 
the garlic can change

352
00:21:57,633 --> 00:22:02,766
when you roast it like this, 
its sweetness comes out.

353
00:22:02,833 --> 00:22:06,700
It's sort of a wild vinaigrette 
but a super yummy one,

354
00:22:06,766 --> 00:22:09,700
very unconventional. 
Here we go.

355
00:22:09,766 --> 00:22:12,600
(blender whirs)

356
00:22:16,166 --> 00:22:18,566
So I'll pour all 
the vinaigrette

357
00:22:18,633 --> 00:22:20,466
in here because 
we're using it all.

358
00:22:20,533 --> 00:22:25,000
I'm adding the 
chopped walnuts and dates.

359
00:22:25,066 --> 00:22:27,433
You could make your 
vinaigrette ahead of time,

360
00:22:27,500 --> 00:22:31,066
and what'll happen is 
the dates and walnuts

361
00:22:31,133 --> 00:22:36,900
will get irresistibly chewy, but 
it's also delicious like this.

362
00:22:36,966 --> 00:22:40,900
I'll add arugula, 
a diced avocado,

363
00:22:40,966 --> 00:22:42,833
mmm, mmm.

364
00:22:42,900 --> 00:22:45,500
And some 
queso fresco.

365
00:22:45,566 --> 00:22:48,733
It's been about 45 minutes 
and my chicken must be ready,

366
00:22:48,800 --> 00:22:50,800
so I'm gonna take 
it out of the oven.

367
00:22:50,866 --> 00:22:53,833
Smells so delicious!

368
00:22:53,900 --> 00:22:59,633
This is my ajo comino, 
and it can be yours too

369
00:22:59,700 --> 00:23:01,566
when you 
make it at home.

370
00:23:01,633 --> 00:23:04,733
I'm gonna build my plate.

371
00:23:07,700 --> 00:23:10,600
You're gonna 
taste with me, okay?

372
00:23:13,766 --> 00:23:17,000
Mmm, mmm, mmm!

373
00:23:17,066 --> 00:23:22,200
It's the perfect 
adobo rotisserie chicken.

374
00:23:22,266 --> 00:23:25,366
So think about the rotisserie 
chicken you love the most

375
00:23:25,433 --> 00:23:31,133
and add a layer of 
Mexican chile seasoning,

376
00:23:31,200 --> 00:23:33,733
that's what 
you have here.

377
00:23:35,966 --> 00:23:37,966
Mmm.

378
00:23:38,033 --> 00:23:41,533
It's creamy, the dates 
give it that nice sweetness,

379
00:23:41,600 --> 00:23:43,366
the crunch 
of the walnut,

380
00:23:43,433 --> 00:23:47,900
it is like the perfect 
dinner combination.

381
00:23:47,966 --> 00:23:50,633
Some of the elements 
I have here were exactly

382
00:23:50,700 --> 00:23:52,700
like those meals 
we used to have.

383
00:23:52,766 --> 00:23:55,066
We used to 
buy everything,

384
00:23:55,133 --> 00:23:56,966
get home, put the 
rotisserie chicken

385
00:23:57,033 --> 00:23:58,800
in the middle of the 
table and everybody

386
00:23:58,866 --> 00:24:00,766
just dove right in.

387
00:24:00,833 --> 00:24:04,366
Cut the pieces of 
chicken, avocado.

388
00:24:04,433 --> 00:24:06,900
You want a lot of 
pickled jalapeños,

389
00:24:06,966 --> 00:24:10,433
as many potato chips 
as you can fit in there.

390
00:24:10,500 --> 00:24:15,466
This was our Sunday dinner 
when I was Juju's age.

391
00:24:20,433 --> 00:24:24,633
Mmm. Mhmm! 
So delicious.

392
00:24:24,700 --> 00:24:26,066
This is what you do -

393
00:24:26,133 --> 00:24:28,300
you make your 
ajo comino chicken,

394
00:24:28,366 --> 00:24:30,933
you make the salad, 
you make enough chicken

395
00:24:31,000 --> 00:24:33,600
to have leftovers, 
you eat it for lunch,

396
00:24:33,666 --> 00:24:36,800
or the next day you 
make these tacos.

397
00:24:36,866 --> 00:24:40,300
But if you're me, you make 
the tacos right away.

398
00:24:43,333 --> 00:24:47,066
So the tart and 
cream are both chilled.

399
00:24:47,133 --> 00:24:51,266
I'm gonna add the coconut 
whipped cream right on top,

400
00:24:51,333 --> 00:24:54,800
and these colors are 
making me so happy!

401
00:24:54,866 --> 00:24:57,700
Look how 
gorgeous this is.

402
00:24:57,766 --> 00:24:59,733
Mmm!

403
00:25:07,766 --> 00:25:09,466
Mmm!

404
00:25:09,533 --> 00:25:14,266
It is so light 
and refreshing.

405
00:25:14,333 --> 00:25:17,666
This whole meal is 
my take on my experiences

406
00:25:17,733 --> 00:25:20,100
in Mexico's 
wine country,

407
00:25:20,166 --> 00:25:24,100
and Mexican food just 
never ceases to amaze me.

408
00:25:29,900 --> 00:25:33,166
>> Pati: For recipes and 
information from this episode

409
00:25:33,233 --> 00:25:37,633
and more, visit patijinich.com, 
and connect!

410
00:25:37,700 --> 00:25:39,933
Find me on Facebook, 
Twitter, Instagram

411
00:25:40,000 --> 00:25:42,300
and Pinterest 
@PatiJinich.

412
00:25:42,366 --> 00:25:45,566
>> Pati's Mexican Table 
is made possible by:

413
00:25:45,633 --> 00:25:48,766
♪ epic music plays

414
00:25:52,200 --> 00:25:55,300
♪

415
00:26:01,666 --> 00:26:05,466
>> La Costeña. 
Taste that transcends.

416
00:26:05,533 --> 00:26:10,166
More information 
at: mexicorico.com

417
00:26:10,800 --> 00:26:12,700
A tradition 
 of authentic Latin flavors

418
00:26:12,766 --> 00:26:13,900
and family recipes.

419
00:26:13,966 --> 00:26:15,300
Tropical Cheese.

420
00:26:15,800 --> 00:26:18,200
>> Coronado Dulce 
de Leche Caramel,

421
00:26:18,266 --> 00:26:21,200
proud to support 
Pati's Mexican Table.

422
00:26:23,933 --> 00:26:26,200
♪ Avocados from Mexico

423
00:26:26,266 --> 00:26:28,866
>> The Ministry of 
Agriculture, Livestock,

424
00:26:28,933 --> 00:26:33,133
Rural Development, 
Fisheries and Mexbest.

425
00:26:33,200 --> 00:26:35,733
Proud to support 
Pati's Mexican Table

426
00:26:35,800 --> 00:26:37,433
on public television.