WEBVTT 00:01.966 --> 00:04.166 align:start position:15% line:79.33% size:70% -Where do you daydream about when you want to leave 00:04.300 --> 00:07.166 align:start position:22.5% line:79.33% size:55% the daily grind behind and get away? 00:07.300 --> 00:08.966 align:start position:12.5% line:84.67% size:75% A place to relax by the beach. 00:09.100 --> 00:11.866 align:start position:15% line:84.67% size:67.5% Explore a picturesque town. 00:12.000 --> 00:16.233 align:start position:15% line:79.33% size:67.5% You might just be imagining Puerto Vallarta... 00:16.366 --> 00:18.933 align:start position:30% line:79.33% size:37.5% where charming, white-painted buildings 00:19.066 --> 00:21.300 align:start position:22.5% line:79.33% size:52.5% hang over the crystal blue waters. 00:21.433 --> 00:23.566 align:start position:30% line:79.33% size:35% [ Horn honks ] I'm getting a food tour 00:23.700 --> 00:25.700 align:start position:25% line:79.33% size:50% with one of the best local chefs. 00:25.833 --> 00:28.533 align:start position:15% line:79.33% size:70% -Welcome to Puerto Vallarta. -Gracias. 00:28.666 --> 00:30.800 align:start position:20% line:84.67% size:57.5% This is a perfect taco. 00:30.933 --> 00:32.733 align:start position:15% line:84.67% size:70% And a behind-the-scenes look 00:32.866 --> 00:35.900 align:start position:30% line:79.33% size:42.5% at a major luxury resort destination.. 00:36.033 --> 00:37.600 align:start position:20% line:84.67% size:60% They make the chocolate. 00:37.733 --> 00:40.433 align:start position:20% line:79.33% size:57.5% ...getting a sneak peek into how they provide 00:40.566 --> 00:44.033 align:start position:27.5% line:79.33% size:47.5% incredibly relaxing and delicious vacations. 00:44.166 --> 00:46.200 align:start position:20% line:79.33% size:60% They have all the cookie dough in here. 00:46.333 --> 00:48.366 align:start position:10% line:84.67% size:77.5% I'm going to raid this tonight. 00:48.500 --> 00:51.733 align:start position:10% line:79.33% size:77.5% And ending with a fresh seafood cookout on the beach. 00:51.866 --> 00:55.433 align:start position:17.5% line:79.33% size:65% It's been such a wonderful return to Puerto Vallarta, 00:55.566 --> 00:57.766 align:start position:32.5% line:84.67% size:35% so unexpected. 00:57.900 --> 01:00.266 align:start position:30% line:84.67% size:37.5% -♪ Dame, dame ♪ 01:00.400 --> 01:02.266 align:start position:22.5% line:84.67% size:52.5% ♪ Dame tu chocolate ♪ 01:02.400 --> 01:05.100 align:start position:32.5% line:84.67% size:35% ♪ Dame, dame ♪ 01:05.233 --> 01:07.133 align:start position:22.5% line:84.67% size:55% ♪ Dame café caliente ♪ 01:07.266 --> 01:09.633 align:start position:32.5% line:84.67% size:35% ♪ Dame, dame ♪ 01:09.766 --> 01:11.600 align:start position:27.5% line:84.67% size:47.5% ♪ Dame tu corazón ♪ 01:11.766 --> 01:12.966 align:start position:47.5% line:10% size:5% ♪♪ 01:13.100 --> 01:15.800 align:start position:20% line:10% size:57.5% -"Pati's Mexican Table" is made possible by... 01:15.966 --> 01:23.000 align:start position:47.5% line:10% size:5% ♪♪ 01:25.966 --> 01:28.166 align:start position:47.5% line:10% size:5% ♪♪ 01:28.300 --> 01:30.866 align:start position:20% line:10% size:60% -♪ Avocados from Mexico 01:31.366 --> 01:33.633 align:start position:30% line:79.33% size:37.5% Over 40 years,  bringing authentic 01:33.700 --> 01:34.600 align:start position:20% line:79.33% size:57.5% Latin American flavors  to your table. 01:34.666 --> 01:35.866 align:start position:27.5% line:84.67% size:42.5% Tropical Cheese. 01:35.966 --> 01:38.333 align:start position:27.5% line:10% size:45% -Stand Together -- helping every person rise. 01:38.466 --> 01:40.866 align:start position:27.5% line:10% size:40% More information at StandTogether.org. 01:41.000 --> 01:44.000 align:start position:20% line:10% size:60% -Here, the typical arroz con pollo -- or not. 01:44.133 --> 01:46.866 align:start position:27.5% line:10% size:47.5% Unfollow la receta. Mahatma rice. 01:47.000 --> 01:48.366 align:start position:15% line:10% size:70% -King Arthur Baking Company. 01:48.500 --> 01:50.033 align:start position:32.5% line:10% size:32.5% Find out more about our masa harina 01:50.166 --> 01:51.866 align:start position:20% line:10% size:60% at kingarthurbaking.com. 01:52.000 --> 01:54.866 align:start position:35% line:10% size:25% -Oléico -- High Oleic Safflower Oil. 01:55.000 --> 02:00.466 align:start position:12.5% line:10% size:75% -Tecate Alta, cerveza suprema. Mexico is in us. 02:00.600 --> 02:02.600 align:start position:27.5% line:10% size:45% -FEMSA Foundation. 02:02.766 --> 02:08.566 align:start position:47.5% line:10% size:5% ♪♪ 02:08.700 --> 02:11.233 align:start position:25% line:79.33% size:47.5% -Puerto Vallarta is a popular tourist destination 02:11.366 --> 02:12.466 align:start position:32.5% line:84.67% size:32.5% for a reason. 02:12.600 --> 02:15.966 align:start position:17.5% line:79.33% size:62.5% This beautiful beach town has incredible scenery, 02:16.100 --> 02:20.033 align:start position:27.5% line:79.33% size:40% old-world charm, and a blossoming art scene. 02:20.200 --> 02:22.633 align:start position:47.5% line:10% size:5% ♪♪ 02:22.766 --> 02:25.833 align:start position:25% line:79.33% size:47.5% But before you even step foot inside this city, 02:25.966 --> 02:28.466 align:start position:17.5% line:79.33% size:62.5% there's one stop you have to make as soon 02:28.600 --> 02:30.266 align:start position:20% line:84.67% size:60% as you exit the airport. 02:30.400 --> 02:31.866 align:start position:30% line:84.67% size:40% Tacón de Marlin. 02:32.000 --> 02:33.600 align:start position:25% line:84.67% size:50% This is what you do. 02:33.733 --> 02:37.333 align:start position:15% line:79.33% size:70% You land in Puerto Vallarta, you cross that bridge, 02:37.466 --> 02:40.266 align:start position:10% line:84.67% size:80% and you come to Tacón de Marlin. 02:40.400 --> 02:42.600 align:start position:27.5% line:79.33% size:47.5% Are you guys coming to Tacón de Marlin? 02:42.733 --> 02:44.700 align:start position:27.5% line:79.33% size:47.5% Hey, are you coming to have a burrito? 02:46.200 --> 02:48.133 align:start position:37.5% line:10% size:22.5% -Atlanta. I flew in from Atlanta. 02:48.266 --> 02:49.333 align:start position:37.5% line:84.67% size:22.5% -Atlanta. 02:49.466 --> 02:51.733 align:start position:17.5% line:79.33% size:62.5% See, I'm not the only one with a suitcase here. 02:51.866 --> 02:56.300 align:start position:12.5% line:79.33% size:75% The owner is Alejandro Garcia, otherwise known as Tacón. 03:07.833 --> 03:09.033 align:start position:45% line:10% size:10% -Oh! 03:11.200 --> 03:13.200 align:start position:12.5% line:10% size:75% ...heel, like big, heavy heel, 03:13.333 --> 03:15.900 align:start position:25% line:79.33% size:47.5% and he says he used to wear cowboy boots. 03:16.033 --> 03:19.266 align:start position:20% line:79.33% size:57.5% But tacón can also mean gigantic tacos. 03:19.400 --> 03:21.666 align:start position:32.5% line:79.33% size:35% This brings up an important question. 03:21.800 --> 03:24.933 align:start position:22.5% line:79.33% size:52.5% Isn't a gigantic taco just a burrito? 03:25.066 --> 03:28.200 align:start position:20% line:79.33% size:57.5% I might need to conduct some tasty research. 03:49.300 --> 03:53.033 align:start position:25% line:10% size:50% Ah. So, by accident, you started a new thing. 03:53.166 --> 03:56.800 align:start position:12.5% line:79.33% size:72.5% The classic tacón here starts by grilling smoked marlin. 03:56.933 --> 03:59.133 align:start position:25% line:79.33% size:50% You can have shrimp, octopus, crab, 03:59.266 --> 04:01.366 align:start position:12.5% line:84.67% size:75% and every combination thereof. 04:04.766 --> 04:06.133 align:start position:37.5% line:10% size:25% [ Laughs ] 04:06.266 --> 04:07.966 align:start position:17.5% line:10% size:62.5% I'm obsessed with marlin. 04:12.700 --> 04:15.433 align:start position:22.5% line:79.33% size:55% They start by grilling smoked marlin, 04:15.566 --> 04:17.800 align:start position:15% line:84.67% size:67.5% scatter on some raw onions, 04:17.933 --> 04:20.700 align:start position:30% line:79.33% size:42.5% put it on a slice of American cheese, 04:20.833 --> 04:25.033 align:start position:25% line:10% size:50% add lettuce, tomato, fresh homemade ketchup and mayo. 04:25.166 --> 04:28.633 align:start position:17.5% line:10% size:67.5% The whole delicious package gets toasted on the griddle. 04:28.766 --> 04:30.133 align:start position:45% line:84.67% size:10% Mmm! 04:30.266 --> 04:33.033 align:start position:25% line:79.33% size:52.5% And then they take it a step further and toast 04:33.166 --> 04:35.900 align:start position:35% line:79.33% size:32.5% the cut sides for that extra yum. 04:38.266 --> 04:40.533 align:start position:30% line:79.33% size:37.5% Tacón de Marlin is a family business. 04:40.666 --> 04:42.433 align:start position:27.5% line:79.33% size:42.5% Tacón's daughters help their father 04:42.566 --> 04:44.200 align:start position:12.5% line:84.67% size:75% with the restaurant every day. 04:46.533 --> 04:49.500 align:start position:47.5% line:10% size:5% ♪♪ 04:51.733 --> 04:53.066 align:start position:40% line:84.67% size:17.5% Mm-hmm. 04:59.633 --> 05:00.866 align:start position:37.5% line:10% size:22.5% Smoked... 05:03.000 --> 05:04.600 align:start position:15% line:10% size:67.5% Cheese, like just a little, 05:04.733 --> 05:06.533 align:start position:10% line:10% size:77.5% pero melted into the marlin... 05:12.100 --> 05:13.700 align:start position:47.5% line:10% size:5% ♪♪ 05:16.466 --> 05:17.766 align:start position:35% line:10% size:30% [ Laughter ] 05:17.900 --> 05:21.633 align:start position:20% line:79.33% size:62.5% And now to settle the big question once and for all. 05:31.533 --> 05:33.100 align:start position:12.5% line:84.67% size:72.5% For Tacón, there is one thing 05:33.233 --> 05:35.433 align:start position:27.5% line:79.33% size:45% there's absolutely no debate about, 05:35.566 --> 05:37.566 align:start position:17.5% line:84.67% size:62.5% his tacónes are the best. 05:40.466 --> 05:41.633 align:start position:20% line:10% size:57.5% -And there is no other. 05:41.766 --> 05:43.000 align:start position:37.5% line:10% size:22.5% No other. 05:44.933 --> 05:46.666 align:start position:35% line:84.67% size:27.5% Mm. Mm-hmm. 05:46.800 --> 05:50.833 align:start position:17.5% line:79.33% size:65% If you're eating something and juices run down your arm 05:50.966 --> 05:53.733 align:start position:10% line:79.33% size:80% and you don't care, it's because you need to come back. 05:53.866 --> 05:55.800 align:start position:35% line:84.67% size:30% [ Laughter ] 05:55.966 --> 05:59.800 align:start position:47.5% line:10% size:5% ♪♪ 05:59.933 --> 06:01.800 align:start position:22.5% line:79.33% size:55% Usually, when I travel through Mexico, 06:01.933 --> 06:04.433 align:start position:32.5% line:79.33% size:35% I get to visit off-the-beaten path places 06:04.566 --> 06:07.633 align:start position:25% line:79.33% size:52.5% and stay in all sorts of unique haciendas, hotels, 06:07.766 --> 06:09.233 align:start position:20% line:84.67% size:60% and even people's homes. 06:09.400 --> 06:11.033 align:start position:47.5% line:10% size:5% ♪♪ 06:11.166 --> 06:12.466 align:start position:20% line:84.67% size:60% But for a lot of people, 06:12.600 --> 06:14.666 align:start position:30% line:79.33% size:37.5% vacation is all about the resort. 06:14.800 --> 06:16.033 align:start position:35% line:84.67% size:30% And why not? 06:16.166 --> 06:19.833 align:start position:20% line:79.33% size:57.5% The pools, the service, the beach, the luxury. 06:19.966 --> 06:21.933 align:start position:22.5% line:79.33% size:55% But do you ever wonder what it takes to feed 06:22.066 --> 06:24.866 align:start position:10% line:84.67% size:80% an entire resort full of people? 06:25.000 --> 06:27.633 align:start position:22.5% line:79.33% size:52.5% I'm at Vidanta Resort to find out. 06:27.800 --> 06:29.500 align:start position:47.5% line:10% size:5% ♪♪ 06:29.633 --> 06:31.200 align:start position:10% line:10% size:77.5% We are going behind the scenes. 06:31.333 --> 06:34.766 align:start position:20% line:10% size:60% We are going underground to see what it takes 06:34.900 --> 06:38.733 align:start position:17.5% line:10% size:65% for this place to function and host 12,000 people. 06:38.866 --> 06:40.600 align:start position:15% line:84.67% size:67.5% How big is the underground? 06:40.733 --> 06:44.666 align:start position:17.5% line:79.33% size:65% -I think you can do, like, three kilometers in this. 06:44.800 --> 06:46.733 align:start position:35% line:79.33% size:30% -Oh, my God. -Yeah. 06:46.866 --> 06:49.300 align:start position:27.5% line:79.33% size:40% -Has anyone ever gotten lost here? 06:49.433 --> 06:51.000 align:start position:20% line:79.33% size:60% Like, someone who starts to work here? 06:51.133 --> 06:54.300 align:start position:22.5% line:79.33% size:55% -I get lost sometimes. -You do? 06:54.433 --> 06:56.933 align:start position:15% line:79.33% size:70% Chefs Christopher and Alexis are taking me 06:57.066 --> 06:59.566 align:start position:42.5% line:79.33% size:15% to see how all this food gets made. 06:59.700 --> 07:01.866 align:start position:17.5% line:79.33% size:65% People are probably eating all the time, right? 07:02.000 --> 07:04.400 align:start position:45% line:79.33% size:12.5% -Yes. -So, you really have 07:04.533 --> 07:06.600 align:start position:17.5% line:84.67% size:62.5% 12,000 people a week here 07:06.733 --> 07:09.000 align:start position:30% line:79.33% size:42.5% who can be eating any minute of the day. 07:09.133 --> 07:13.100 align:start position:12.5% line:79.33% size:75% -Exactly. We have an operation 24 hours, 7 days a week. 07:13.233 --> 07:15.833 align:start position:12.5% line:84.67% size:75% -You have over 35 restaurants. 07:15.966 --> 07:19.966 align:start position:12.5% line:79.33% size:70% So, you have to make Mexican cuisine, Italian, Asian, sushi. 07:20.100 --> 07:22.333 align:start position:10% line:84.67% size:80% How do you plan and organize it? 07:22.466 --> 07:24.566 align:start position:25% line:79.33% size:50% -All the restaurants make their own orders. 07:24.700 --> 07:28.600 align:start position:12.5% line:79.33% size:70% We sell the dessert and then it arrives to the restaurant, 07:28.733 --> 07:32.200 align:start position:12.5% line:79.33% size:72.5% and they decorate it and then they do the final touch. 07:32.333 --> 07:35.266 align:start position:35% line:79.33% size:32.5% So, it's like a producing delivery area. 07:35.400 --> 07:37.500 align:start position:10% line:79.33% size:77.5% -So, it's like a giant octopus? -Exactly. 07:37.633 --> 07:38.766 align:start position:17.5% line:84.67% size:65% -And you're like the head. 07:44.200 --> 07:47.900 align:start position:27.5% line:79.33% size:47.5% They make 200 kilos of tortilla chips a day. 07:48.033 --> 07:50.500 align:start position:27.5% line:79.33% size:40% Oh, here's where you make your pastas. 07:53.000 --> 07:54.700 align:start position:15% line:84.67% size:67.5% -They make their own bacon. 07:57.766 --> 08:02.366 align:start position:12.5% line:79.33% size:75% Fresh pâté? It's my lucky day. I love pâté so much. 08:04.533 --> 08:07.033 align:start position:25% line:79.33% size:47.5% But one of the most fascinating operations here 08:07.166 --> 08:09.333 align:start position:27.5% line:79.33% size:42.5% is their very own chocolate factory 08:09.466 --> 08:13.100 align:start position:12.5% line:79.33% size:75% where they produce over 33,000 pounds of chocolate a year 08:13.233 --> 08:15.033 align:start position:15% line:84.67% size:67.5% for all of their locations. 08:15.166 --> 08:18.600 align:start position:12.5% line:79.33% size:75% Starting with dried cacao from the Mexican state of Tabasco, 08:18.733 --> 08:20.900 align:start position:12.5% line:84.67% size:72.5% which is ground using stones. 08:21.033 --> 08:22.600 align:start position:15% line:84.67% size:70% Okay, I thought that this is 08:22.733 --> 08:25.066 align:start position:22.5% line:79.33% size:57.5% where they would temper and shape the chocolate, 08:25.200 --> 08:27.700 align:start position:15% line:84.67% size:70% but they make the chocolate. 08:30.633 --> 08:33.133 align:start position:32.5% line:10% size:35% -Ah, come see. 08:33.266 --> 08:35.666 align:start position:15% line:84.67% size:70% This is a chocolate bathtub. 08:35.800 --> 08:39.100 align:start position:30% line:79.33% size:37.5% Once liquified, it's poured into molds. 08:39.233 --> 08:41.666 align:start position:15% line:84.67% size:70% That looks like so much fun. 08:41.833 --> 08:44.466 align:start position:47.5% line:10% size:5% ♪♪ 08:51.100 --> 08:54.700 align:start position:15% line:79.33% size:67.5% -Mm-hmm. [ Speaks Spanish ] -So, that's the final result. 08:54.833 --> 08:56.433 align:start position:37.5% line:79.33% size:27.5% So, it's -- -So buttery. 08:56.566 --> 08:58.166 align:start position:20% line:79.33% size:57.5% -It's worth the effort, you know. 08:58.300 --> 09:01.866 align:start position:25% line:79.33% size:50% -Sí. Sí, of course. You do it for the taste. 09:02.000 --> 09:05.233 align:start position:12.5% line:79.33% size:72.5% You do it for the philosophy. You do it for sustainability. 09:05.366 --> 09:07.433 align:start position:35% line:79.33% size:32.5% -And we do it for quality as well, 09:07.566 --> 09:10.766 align:start position:10% line:79.33% size:75% because we believe that making our own things makes us better. 09:10.900 --> 09:13.866 align:start position:12.5% line:79.33% size:75% We transport all the chocolate to the other resorts. 09:14.000 --> 09:18.300 align:start position:25% line:79.33% size:52.5% So, all our chocolate in the resorts are made here 09:18.433 --> 09:20.966 align:start position:25% line:79.33% size:50% and then we bring it to the other hotels. 09:21.100 --> 09:23.433 align:start position:20% line:79.33% size:60% -So, you don't only make chocolate for 12,000 people. 09:23.566 --> 09:25.266 align:start position:40% line:79.33% size:22.5% -Exactly. -You make chocolates 09:25.400 --> 09:28.400 align:start position:17.5% line:84.67% size:65% for, like, 100,000 people. 09:30.700 --> 09:32.533 align:start position:22.5% line:84.67% size:52.5% You have a yummy job. 09:32.700 --> 09:37.966 align:start position:47.5% line:10% size:5% ♪♪ 09:38.100 --> 09:41.266 align:start position:12.5% line:79.33% size:75% Venturing out from the resort, the town of Puerto Vallarta 09:41.400 --> 09:46.233 align:start position:20% line:79.33% size:62.5% is a beautiful mix of new attractions and historic charms. 09:46.366 --> 09:48.300 align:start position:22.5% line:84.67% size:52.5% I mean, look at this. 09:48.433 --> 09:50.833 align:start position:27.5% line:10% size:42.5% Talking about the Puerto Vallarta that remains, 09:50.966 --> 09:53.333 align:start position:32.5% line:10% size:30% I don't know how old this tree is, 09:53.466 --> 09:56.500 align:start position:20% line:10% size:60% but I'm assuming decades and decades and decades. 09:56.633 --> 09:58.333 align:start position:27.5% line:10% size:42.5% And you feel that in Puerto Vallarta, like, 09:58.466 --> 10:02.133 align:start position:22.5% line:10% size:57.5% the old Puerto Vallarta mingled in with the new. 10:02.266 --> 10:05.500 align:start position:15% line:79.33% size:70% And one of the biggest draws is the food scene. 10:05.633 --> 10:07.966 align:start position:32.5% line:79.33% size:30% Hola, Chef. -Hola. 10:08.100 --> 10:11.000 align:start position:15% line:79.33% size:67.5% Welcome to Puerto Vallarta. -Gracias. 10:11.133 --> 10:12.633 align:start position:25% line:84.67% size:50% Thierry Blouet comes 10:12.766 --> 10:17.433 align:start position:15% line:79.33% size:65% from a family of hoteliers but always wanted to be a chef. 10:17.566 --> 10:20.766 align:start position:17.5% line:79.33% size:62.5% 30 years ago, he achieved a dream of his when he opened 10:20.900 --> 10:22.433 align:start position:27.5% line:84.67% size:45% Café des Artistes, 10:22.566 --> 10:24.700 align:start position:32.5% line:79.33% size:37.5% recognizable by the beautiful mural 10:24.833 --> 10:26.700 align:start position:10% line:84.67% size:80% that greets you at the entrance. 10:26.833 --> 10:30.000 align:start position:10% line:79.33% size:77.5% Thierry was born in Puerto Rico to French parents 10:30.133 --> 10:33.600 align:start position:10% line:79.33% size:80% and has lived in Puerto Vallarta for 33 years, 10:33.733 --> 10:35.066 align:start position:22.5% line:84.67% size:55% a cultural combination 10:35.200 --> 10:38.033 align:start position:27.5% line:79.33% size:45% that makes for one irresistible accent. 10:39.400 --> 10:41.733 align:start position:37.5% line:10% size:22.5% -Thierry. -Thierry. 10:41.866 --> 10:43.666 align:start position:37.5% line:79.33% size:22.5% -Thierry. -Thierry. 10:43.800 --> 10:45.433 align:start position:40% line:79.33% size:12.5% -Sí.  -I love French. 10:45.566 --> 10:47.000 align:start position:35% line:79.33% size:30% I don't know how to speak French, 10:47.133 --> 10:48.366 align:start position:27.5% line:79.33% size:45% but I'm just going to use the Thierry 10:48.500 --> 10:50.466 align:start position:27.5% line:79.33% size:47.5% because it makes me sound sophisticated. 10:50.633 --> 10:52.333 align:start position:47.5% line:10% size:5% ♪♪ 10:52.466 --> 10:54.700 align:start position:22.5% line:79.33% size:55% Something that remains of the old Puerto Vallarta 10:54.833 --> 10:56.300 align:start position:27.5% line:84.67% size:47.5% are the food stands 10:56.433 --> 10:59.800 align:start position:17.5% line:79.33% size:67.5% which often get passed down from generation to generation. 10:59.933 --> 11:03.266 align:start position:20% line:79.33% size:60% And Thierry is taking me to one of his favorites. 11:10.166 --> 11:12.400 align:start position:37.5% line:10% size:20% -Salud. 11:12.533 --> 11:14.966 align:start position:45% line:84.67% size:10% -Mm! 11:15.100 --> 11:18.733 align:start position:45% line:79.33% size:12.5% -Mmm. -Oh, super thirst-quenching. 11:18.866 --> 11:21.300 align:start position:10% line:84.67% size:77.5% The meat becomes a tasty treat. 11:31.466 --> 11:33.133 align:start position:17.5% line:84.67% size:65% Why settle for one, right? 11:33.266 --> 11:35.400 align:start position:35% line:84.67% size:27.5% -[ Laughs ] 11:37.866 --> 11:40.700 align:start position:45% line:10% size:10% Mmm! 11:40.833 --> 11:42.300 align:start position:35% line:84.67% size:27.5% Mm. Mm-hmm. 11:42.433 --> 11:44.900 align:start position:17.5% line:84.67% size:62.5% [ Conversing in Spanish ] 11:49.933 --> 11:51.066 align:start position:35% line:84.67% size:27.5% Delicioso. 11:51.200 --> 11:54.366 align:start position:20% line:79.33% size:60% Okay, I officially trust Thierry's judgment 11:54.500 --> 11:56.333 align:start position:32.5% line:79.33% size:32.5% when it comes to these food stalls. 11:56.466 --> 12:01.433 align:start position:25% line:79.33% size:47.5% And he has one more can't-miss spot to go to. 12:01.566 --> 12:04.766 align:start position:10% line:79.33% size:77.5% And he's taking me there in his car, which he loves so much. 12:16.700 --> 12:17.766 align:start position:40% line:10% size:17.5% Uh-huh. 12:21.566 --> 12:24.100 align:start position:40% line:10% size:17.5% Uh-huh. 12:26.133 --> 12:28.366 align:start position:40% line:10% size:22.5% For real? -For real, yeah. 12:31.833 --> 12:33.333 align:start position:32.5% line:84.67% size:35% [ Horn honks ] 12:33.500 --> 12:35.900 align:start position:47.5% line:10% size:5% ♪♪ 12:36.033 --> 12:38.766 align:start position:17.5% line:84.67% size:62.5% [ Conversing in Spanish ] 12:38.900 --> 12:41.833 align:start position:20% line:79.33% size:60% This stand has been here since 1993, 12:41.966 --> 12:43.766 align:start position:22.5% line:84.67% size:52.5% serving birria tacos. 12:43.900 --> 12:47.166 align:start position:12.5% line:79.33% size:70% We're, like, two blocks from the Malecón in Puerto Vallarta. 12:59.733 --> 13:03.000 align:start position:22.5% line:79.33% size:57.5% Birria is a traditional Mexican stew from Jalisco, 13:03.133 --> 13:05.066 align:start position:10% line:84.67% size:77.5% usually made from goat or lamb, 13:05.200 --> 13:08.066 align:start position:30% line:79.33% size:40% but increasingly also made with beef. 13:08.200 --> 13:11.866 align:start position:22.5% line:79.33% size:52.5% -They cook the birria in the clay pot all night long. 13:12.000 --> 13:14.266 align:start position:17.5% line:79.33% size:62.5% -You can order your tacos soft or crunchy, 13:14.400 --> 13:16.000 align:start position:15% line:84.67% size:70% but I need to try them both. 13:18.966 --> 13:22.000 align:start position:17.5% line:79.33% size:62.5% I have a soft birria taco and I have a crujiente 13:22.133 --> 13:24.500 align:start position:22.5% line:79.33% size:55% or crispy birria taco. It looks fabulous. 13:24.633 --> 13:26.533 align:start position:22.5% line:79.33% size:55% I don't know which one to bite into first. 13:26.700 --> 13:31.533 align:start position:47.5% line:10% size:5% ♪♪ 13:31.666 --> 13:33.133 align:start position:45% line:79.33% size:10% -Mm. -Mm! 13:40.933 --> 13:43.666 align:start position:37.5% line:84.67% size:20% -Mm! Mm! 13:43.800 --> 13:47.333 align:start position:20% line:84.67% size:57.5% This is a perfect taco. 13:47.466 --> 13:49.933 align:start position:10% line:84.67% size:77.5% The filling has so much flavor. 13:50.066 --> 13:52.366 align:start position:15% line:79.33% size:67.5% The meat is, like, luscious and falling apart. 13:52.500 --> 13:57.166 align:start position:12.5% line:79.33% size:72.5% And then it's covered in this super crispy corn tortilla. 13:57.300 --> 14:00.100 align:start position:30% line:79.33% size:40% It crumbles into a thousand pieces in your mouth. 14:00.233 --> 14:02.066 align:start position:27.5% line:84.67% size:42.5% Oh, it's so good. 14:02.200 --> 14:05.166 align:start position:27.5% line:84.67% size:47.5% -This is the broth. 14:05.300 --> 14:07.700 align:start position:22.5% line:79.33% size:55% It's very, very tasty. You can drink it. 14:07.833 --> 14:10.166 align:start position:15% line:79.33% size:70% You eat and you drink at the same time. 14:10.300 --> 14:11.300 align:start position:45% line:84.67% size:10% -Mm. 14:11.433 --> 14:14.100 align:start position:25% line:84.67% size:50% [ Speaking Spanish ] 14:14.233 --> 14:17.500 align:start position:12.5% line:79.33% size:72.5% -You were telling, why birria in the beach or place. 14:17.633 --> 14:19.800 align:start position:42.5% line:79.33% size:15% -Yeah. -This is very local. 14:19.933 --> 14:22.966 align:start position:22.5% line:79.33% size:55% Birria is very special from the state of Jalisco. 14:23.100 --> 14:25.433 align:start position:37.5% line:79.33% size:20% -Uh-huh. -So, and this is for breakfast. 14:25.566 --> 14:27.633 align:start position:17.5% line:79.33% size:62.5% And then we go for lunch, we go fish. 14:27.766 --> 14:29.233 align:start position:37.5% line:79.33% size:25% [ Laughs ] -Oh, that's awesome. 14:29.366 --> 14:32.600 align:start position:12.5% line:79.33% size:75% It's funny, like, such a meaty thing for breakfast. 14:32.733 --> 14:36.600 align:start position:17.5% line:79.33% size:67.5% Even though Puerto Vallarta seems to have grown so much, 14:36.733 --> 14:39.233 align:start position:30% line:79.33% size:40% do you feel like there is a small-town spirit 14:39.366 --> 14:43.133 align:start position:20% line:79.33% size:57.5% where people still know each other or has that changed? 14:43.266 --> 14:45.966 align:start position:20% line:79.33% size:60% -I thought we were going to lose that, 14:46.100 --> 14:48.133 align:start position:17.5% line:79.33% size:65% but you still have that -- that spirit. 14:48.266 --> 14:50.700 align:start position:22.5% line:79.33% size:55% Something very special about Vallarta are the people. 14:50.833 --> 14:51.766 align:start position:37.5% line:84.67% size:20% -Uh-huh. 14:51.900 --> 14:53.933 align:start position:22.5% line:79.33% size:52.5% -The people are very, very friendly. 14:54.066 --> 14:56.233 align:start position:12.5% line:79.33% size:75% -And they love having tourists come and they -- 14:56.366 --> 14:57.333 align:start position:42.5% line:84.67% size:12.5% -Yes. 14:57.466 --> 14:59.433 align:start position:10% line:79.33% size:77.5% -Has that always been the case? -Yes. 14:59.566 --> 15:02.000 align:start position:15% line:79.33% size:70% But I love to live anywhere, I'd like to live here 15:02.133 --> 15:05.400 align:start position:17.5% line:79.33% size:62.5% because you can live here your life the way you wish. 15:05.566 --> 15:08.933 align:start position:47.5% line:10% size:5% ♪♪ 15:09.066 --> 15:11.166 align:start position:17.5% line:79.33% size:65% -When I told friends I was going to Puerto Vallarta, 15:11.300 --> 15:15.466 align:start position:12.5% line:79.33% size:75% they told me I needed to go to the Oyster Bar De La Docena. 15:15.600 --> 15:17.000 align:start position:42.5% line:79.33% size:15% Hola.  -Hola. ¿Cómo estás? 15:17.133 --> 15:19.633 align:start position:30% line:79.33% size:35% -¿Cómo estás?  -Bien. ¿Y tú? 15:19.766 --> 15:23.766 align:start position:20% line:79.33% size:62.5% -Claudio Javelly has been a restaurateur for 28 years. 15:23.900 --> 15:25.666 align:start position:22.5% line:79.33% size:55% He was born and raised in Guadalajara 15:25.800 --> 15:27.800 align:start position:25% line:79.33% size:50% but he's been coming to Puerto Vallarta for 15:27.933 --> 15:29.866 align:start position:17.5% line:84.67% size:65% as long as he can remember 15:30.000 --> 15:32.366 align:start position:22.5% line:79.33% size:55% and has seen it change over the years. 15:37.233 --> 15:38.933 align:start position:30% line:79.33% size:40% You're so, like, chill and relaxed. 15:39.066 --> 15:41.800 align:start position:12.5% line:79.33% size:75% Is this, like, Puerto Vallarta and or is this Guadalajara? 15:41.933 --> 15:45.066 align:start position:22.5% line:79.33% size:55% -It's Puerto Vallarta. -It's Puerto Vallarta. 15:45.200 --> 15:47.166 align:start position:20% line:79.33% size:60% The last time I was here in Puerto Vallarta 15:47.300 --> 15:51.366 align:start position:27.5% line:79.33% size:47.5% was a long time ago and I feel the change, 15:51.500 --> 15:54.133 align:start position:25% line:79.33% size:52.5% but how have you seen the change, like, coming 15:54.266 --> 15:58.000 align:start position:22.5% line:79.33% size:55% and going in the last, say, 20, 30 years? 15:58.133 --> 16:00.466 align:start position:17.5% line:79.33% size:65% -Well, it used to be nicer before. 16:00.600 --> 16:03.733 align:start position:25% line:79.33% size:45% Restaurateurs come and do horrible places. 16:03.866 --> 16:06.800 align:start position:22.5% line:79.33% size:55% People with nightclubs with the loud music outside, 16:06.933 --> 16:08.866 align:start position:30% line:79.33% size:37.5% with this music that you cannot stand 16:09.000 --> 16:12.366 align:start position:22.5% line:79.33% size:55% so you never come back to that street again. 16:12.500 --> 16:16.033 align:start position:30% line:79.33% size:37.5% It started with the U.S. crisis in 2011 16:16.166 --> 16:18.000 align:start position:10% line:84.67% size:80% and it started developing there. 16:18.133 --> 16:21.600 align:start position:30% line:79.33% size:42.5% All of the places for rent in town were free 16:21.733 --> 16:24.566 align:start position:25% line:79.33% size:50% and there was no one doing anything. 16:24.700 --> 16:26.966 align:start position:27.5% line:79.33% size:45% In the last two -- couple of years, 16:27.100 --> 16:29.633 align:start position:22.5% line:79.33% size:52.5% there has been people starting new ventures 16:29.766 --> 16:31.100 align:start position:22.5% line:84.67% size:52.5% in small restaurants. 16:31.233 --> 16:34.466 align:start position:10% line:79.33% size:77.5% I'm really surprised to be here and to be so happy. 16:34.600 --> 16:37.833 align:start position:15% line:79.33% size:67.5% -So, it even surprises you, a person who lives here 16:37.966 --> 16:39.733 align:start position:35% line:79.33% size:30% and a person who's invested here. 16:39.866 --> 16:42.466 align:start position:12.5% line:79.33% size:72.5% -I'm considering to spend two or three months a year here, 16:42.600 --> 16:44.100 align:start position:30% line:84.67% size:40% Puerto Vallarta, 16:44.233 --> 16:46.266 align:start position:17.5% line:79.33% size:65% because I've been so happy these two months. 16:46.400 --> 16:48.666 align:start position:27.5% line:79.33% size:45% -So, I want to try what you have here 16:48.800 --> 16:50.233 align:start position:32.5% line:79.33% size:35% that's special to Puerto Vallarta. 16:50.366 --> 16:51.533 align:start position:22.5% line:84.67% size:52.5% -Everything is local. 16:51.666 --> 16:54.833 align:start position:22.5% line:79.33% size:55% These are oysters here from Nayarit, from San Blas, 16:54.966 --> 16:58.433 align:start position:27.5% line:79.33% size:45% and this is one of our famous recipes in La Docena. 16:58.566 --> 17:01.333 align:start position:17.5% line:79.33% size:62.5% -When the first La Docena was opened, Claudio noticed 17:01.466 --> 17:04.700 align:start position:27.5% line:79.33% size:47.5% not a lot of people wanted to eat fresh oysters, 17:04.833 --> 17:08.566 align:start position:10% line:79.33% size:77.5% but they would eat them grilled and garnished with butter, 17:08.700 --> 17:12.033 align:start position:35% line:79.33% size:27.5% oil, onion, shallot, and parsley. 17:12.166 --> 17:14.033 align:start position:20% line:84.67% size:57.5% Look at this. Come see. 17:14.166 --> 17:16.366 align:start position:30% line:79.33% size:40% This is, like -- the shell is gorgeous. 17:16.500 --> 17:18.433 align:start position:25% line:84.67% size:50% The shape is insane. 17:21.500 --> 17:23.066 align:start position:17.5% line:10% size:62.5% -They don't even put lime or nothing. 17:36.933 --> 17:38.366 align:start position:35% line:10% size:30% -Mm. Mm-hmm. 17:38.500 --> 17:39.766 align:start position:45% line:10% size:7.5% Mm. 17:40.966 --> 17:42.600 align:start position:17.5% line:79.33% size:62.5% -I'm allergic to oysters. -Stop. 17:42.733 --> 17:45.433 align:start position:12.5% line:79.33% size:75% -No, I'm kidding. I'm kidding. [ Laughter ] 17:45.566 --> 17:48.466 align:start position:15% line:79.33% size:70% -Next is a whole flayed-open pargo fish 17:48.600 --> 17:50.533 align:start position:22.5% line:84.67% size:55% blanketed in cilantro. 17:53.566 --> 17:55.933 align:start position:27.5% line:84.67% size:42.5% Wow, wow, wee wa. 17:58.666 --> 17:59.700 align:start position:45% line:84.67% size:10% Mmm. 18:01.033 --> 18:03.500 align:start position:37.5% line:10% size:20% -Bueno. 18:03.633 --> 18:07.233 align:start position:10% line:79.33% size:75% -I love the bountiful cilantro on top, and it's very delicate. 18:07.366 --> 18:09.900 align:start position:27.5% line:10% size:47.5% So, it's incredibly herby and fresh. 18:11.433 --> 18:15.066 align:start position:17.5% line:79.33% size:60% Lastly, Claudio wants me to try the heart of palm. 18:15.200 --> 18:18.033 align:start position:32.5% line:79.33% size:35% They coal-fire the trunk for hours. 18:18.166 --> 18:20.900 align:start position:17.5% line:79.33% size:65% Then it's cut and finished on the grill with olive oil, 18:21.033 --> 18:22.866 align:start position:25% line:84.67% size:50% lemon zest and salt. 18:23.000 --> 18:28.166 align:start position:20% line:79.33% size:60% This is a heart of palm, like, from the jungle. 18:28.300 --> 18:30.466 align:start position:17.5% line:79.33% size:62.5% -The south of Tamaulipas, which was a state 18:30.600 --> 18:34.166 align:start position:15% line:79.33% size:70% that was taken by the narco, a lot of the meat ranches -- 18:34.300 --> 18:35.533 align:start position:15% line:84.67% size:67.5% -Sí, like cattle ranchers. 18:35.666 --> 18:38.266 align:start position:10% line:79.33% size:77.5% -The cattle ranches, the owners couldn't go anymore 18:38.400 --> 18:40.833 align:start position:30% line:79.33% size:40% because they had the gangsters there. 18:40.966 --> 18:44.033 align:start position:10% line:79.33% size:77.5% People didn't go to the ranches for 10, 15 years 18:44.166 --> 18:47.300 align:start position:15% line:79.33% size:70% and it got totally populated of these palms. 18:50.133 --> 18:53.566 align:start position:17.5% line:79.33% size:65% -So, it was something that it was really taken care of. 18:53.700 --> 18:55.100 align:start position:20% line:84.67% size:57.5% It was super protected. 18:55.233 --> 18:58.300 align:start position:17.5% line:79.33% size:62.5% And these ranches started growing this palm. 18:58.433 --> 19:00.533 align:start position:30% line:79.33% size:42.5% So, now they gave this special permit 19:00.666 --> 19:04.466 align:start position:22.5% line:79.33% size:50% to cut this plant to rehabilitate the ranches again. 19:04.600 --> 19:05.633 align:start position:30% line:79.33% size:42.5% -So that they can do other things... 19:05.766 --> 19:06.900 align:start position:45% line:79.33% size:12.5% -Yes. -...but have palms? 19:07.033 --> 19:08.900 align:start position:22.5% line:84.67% size:55% I love hearts of palm. 19:09.033 --> 19:12.933 align:start position:17.5% line:84.67% size:62.5% The smell is just insane. 19:13.066 --> 19:15.200 align:start position:40% line:84.67% size:17.5% Mm. Mm. 19:15.333 --> 19:16.433 align:start position:27.5% line:84.67% size:45% -So, it's amazing. 19:16.566 --> 19:17.900 align:start position:10% line:84.67% size:80% -The taste, would you compare it 19:18.033 --> 19:21.166 align:start position:45% line:79.33% size:7.5% to, like, water chestnuts a little? 19:21.300 --> 19:23.766 align:start position:15% line:79.33% size:67.5% -Possibly have a little bit of water chestnut, too. 19:23.900 --> 19:27.500 align:start position:22.5% line:79.33% size:52.5% -Mm. What a surprise. Like, what a surprise to find 19:27.633 --> 19:30.633 align:start position:32.5% line:79.33% size:37.5% such a charming and amazing Puerto Vallarta. 19:30.766 --> 19:34.300 align:start position:25% line:79.33% size:50% I really didn't know what I was going to encounter. 19:34.433 --> 19:36.733 align:start position:12.5% line:79.33% size:72.5% I'm so grateful that you came and met with me. 19:36.866 --> 19:38.900 align:start position:12.5% line:79.33% size:75% -[Indiscernible] that you came to Puerto Vallarta. 19:39.033 --> 19:40.166 align:start position:35% line:79.33% size:25% -Gracias.  -And just look how beautiful, 19:40.300 --> 19:43.366 align:start position:17.5% line:79.33% size:60% to be here, working with the ocean, with the sunset. 19:43.500 --> 19:45.400 align:start position:12.5% line:79.33% size:72.5% -I don't know if I have to go get my bathing suit 19:45.533 --> 19:47.566 align:start position:25% line:79.33% size:52.5% and jump in the water or eat 10 more of these. 19:48.766 --> 19:52.533 align:start position:47.5% line:10% size:5% ♪♪ 19:52.666 --> 19:55.033 align:start position:22.5% line:79.33% size:55% -After tasting some of the best food in town, 19:55.166 --> 19:56.966 align:start position:30% line:79.33% size:40% I couldn't think of a better way 19:57.100 --> 19:59.200 align:start position:17.5% line:79.33% size:62.5% to end my Puerto Vallarta experience 19:59.333 --> 20:01.333 align:start position:27.5% line:79.33% size:47.5% than with a cookout on the beach. 20:01.466 --> 20:04.500 align:start position:27.5% line:79.33% size:45% At Vidanta Resort, chefs Alexis and Christopher 20:04.633 --> 20:07.066 align:start position:17.5% line:79.33% size:60% wanted to share a couple of their favorite recipes 20:07.200 --> 20:09.400 align:start position:22.5% line:84.67% size:55% for a meal at sundown. 20:09.533 --> 20:11.866 align:start position:27.5% line:10% size:47.5% We're going to have pescado zarandeado. 20:14.033 --> 20:15.366 align:start position:42.5% line:10% size:15% -Okay. 20:24.833 --> 20:27.766 align:start position:22.5% line:10% size:55% So, you go up and down in the Pacific Coast 20:27.900 --> 20:30.466 align:start position:27.5% line:10% size:42.5% and you can taste so many different kinds 20:30.600 --> 20:31.766 align:start position:22.5% line:10% size:55% of pescado zarandeado. 20:31.900 --> 20:34.000 align:start position:27.5% line:79.33% size:45% -What we use here, sometimes I use mayo 20:34.133 --> 20:37.000 align:start position:20% line:79.33% size:60% but, to make it refined, we use a little butter. 20:37.133 --> 20:38.200 align:start position:45% line:84.67% size:10% -Oh. 20:38.333 --> 20:40.366 align:start position:12.5% line:79.33% size:75% So, you have the garlic paste. -Yeah. 20:40.500 --> 20:43.166 align:start position:27.5% line:79.33% size:40% -And I see there you're charring tomatoes. 20:43.300 --> 20:45.866 align:start position:20% line:79.33% size:60% -We're making the adobo. So, we char everything. 20:46.000 --> 20:48.533 align:start position:22.5% line:79.33% size:55% Then a little guajillo chile as well. 20:50.100 --> 20:52.100 align:start position:20% line:79.33% size:57.5% -We're going to cook it a little bit in water. 20:56.100 --> 20:57.033 align:start position:42.5% line:10% size:15% -Okay. 21:06.100 --> 21:08.266 align:start position:22.5% line:10% size:55% -We have some oregano, fresh one. 21:08.400 --> 21:09.933 align:start position:10% line:84.67% size:80% -Everything that you cook there, 21:10.066 --> 21:12.300 align:start position:35% line:79.33% size:30% you puree it and it becomes this adobo. 21:12.433 --> 21:14.166 align:start position:37.5% line:79.33% size:22.5% -Exactly. -Which I want to taste. 21:15.933 --> 21:18.300 align:start position:42.5% line:10% size:10% -Mm! [ Exclaims in Spanish ] 21:27.500 --> 21:29.300 align:start position:47.5% line:10% size:7.5% Ah! -One tablespoon. 21:29.433 --> 21:32.200 align:start position:17.5% line:84.67% size:62.5% -Okay. Soy sauce, butter, 21:32.333 --> 21:34.833 align:start position:22.5% line:79.33% size:52.5% and a generous amount of Salsa Huichol 21:34.966 --> 21:37.400 align:start position:27.5% line:79.33% size:40% takes this adobo to a whole new level. 21:44.033 --> 21:46.100 align:start position:27.5% line:79.33% size:42.5% Christopher makes small cuts in the fish, 21:46.233 --> 21:50.466 align:start position:12.5% line:79.33% size:72.5% then adds the garlic paste... and adobo sauce. 21:50.600 --> 21:52.400 align:start position:25% line:10% size:47.5% You're going in all of the cuts you made. 21:52.533 --> 21:54.466 align:start position:22.5% line:79.33% size:52.5% -[ Speaking Spanish ] -Mm. 22:03.933 --> 22:07.233 align:start position:12.5% line:10% size:72.5% -What we do different is that we roast some onions on top, 22:07.366 --> 22:08.566 align:start position:27.5% line:10% size:45% and some poblanos. 22:08.700 --> 22:10.233 align:start position:15% line:84.67% size:67.5% -Oh, so it's going to char. 22:10.366 --> 22:12.266 align:start position:25% line:84.67% size:50% [ Speaking Spanish ] 22:12.433 --> 22:16.166 align:start position:47.5% line:10% size:5% ♪♪ 22:20.466 --> 22:24.100 align:start position:10% line:79.33% size:77.5% -So, now I really want to learn about camarones embarazados. 22:24.233 --> 22:26.300 align:start position:35% line:79.33% size:30% -Okay, good. -I've never tasted them. 22:26.433 --> 22:29.300 align:start position:25% line:79.33% size:52.5% Camarones embarazados translates to pregnant shrimp. 22:29.433 --> 22:32.466 align:start position:40% line:79.33% size:22.5% -Exactly. Bara, it's like the stick. 22:32.600 --> 22:35.766 align:start position:42.5% line:79.33% size:15% -Yeah. -Then azado is like a grill. 22:35.900 --> 22:39.533 align:start position:10% line:10% size:77.5% -So, it's camaron embara-azado. 22:39.666 --> 22:41.066 align:start position:40% line:10% size:22.5% -Grilled. -And with a Mexican 22:41.200 --> 22:43.833 align:start position:32.5% line:79.33% size:37.5% sense of humor, it's called pregnant shrimp. 22:43.966 --> 22:46.333 align:start position:30% line:79.33% size:37.5% -We use shrimps that have the head on 22:46.466 --> 22:48.933 align:start position:27.5% line:79.33% size:47.5% and it gets charred with the skin. 22:49.066 --> 22:50.600 align:start position:20% line:10% size:57.5% -You leave the shell... 22:51.566 --> 22:54.700 align:start position:10% line:79.33% size:77.5% -So, this is like a street food thing in the beaches of Mexico. 22:54.833 --> 22:57.733 align:start position:20% line:79.33% size:60% This is like a lollipop. It's easy to eat. 22:57.866 --> 22:59.033 align:start position:22.5% line:84.67% size:55% You just go like this. 22:59.166 --> 23:01.300 align:start position:12.5% line:79.33% size:75% -Like an adobo spicy lollipop. -Exactly. 23:01.433 --> 23:02.766 align:start position:32.5% line:79.33% size:37.5% -Which we love. -You want to do one? 23:02.900 --> 23:03.733 align:start position:42.5% line:84.67% size:15% -Okay. 23:03.866 --> 23:05.633 align:start position:25% line:79.33% size:50% [ Speaking Spanish ] -Exactly. 23:05.766 --> 23:08.566 align:start position:25% line:79.33% size:52.5% -Oh, because you have the shrimp on the shell, 23:08.700 --> 23:12.500 align:start position:17.5% line:79.33% size:65% the shell acts as a guide. I got it. 23:12.633 --> 23:14.500 align:start position:27.5% line:79.33% size:40% -We marinade it. -With the garlic. 23:14.633 --> 23:15.966 align:start position:22.5% line:84.67% size:52.5% -Yeah, on both sides. 23:16.100 --> 23:18.133 align:start position:17.5% line:79.33% size:65% -Christophe is going to do a salsa macha on it. 23:18.266 --> 23:22.033 align:start position:27.5% line:79.33% size:45% The salsa macha is roasted chiles that are dried, 23:22.166 --> 23:23.833 align:start position:15% line:84.67% size:67.5% then blended into a powder. 23:23.966 --> 23:25.966 align:start position:12.5% line:84.67% size:72.5% You can try. See if you like. 23:26.100 --> 23:27.333 align:start position:20% line:10% size:60% -[ Exclaims in Spanish ] 23:29.033 --> 23:30.766 align:start position:10% line:84.67% size:77.5% -So, we have this on the grill. 23:30.900 --> 23:33.866 align:start position:35% line:84.67% size:30% [ Sizzling ] 23:35.133 --> 23:36.266 align:start position:20% line:10% size:60% -[ Exclaims in Spanish ] 23:51.466 --> 23:54.366 align:start position:25% line:79.33% size:50% You grab a tortilla. -Yeah. And this is so easy 23:54.500 --> 23:57.366 align:start position:17.5% line:79.33% size:67.5% 'cause you guys already cut the squares into the fillet. 23:57.500 --> 23:58.500 align:start position:37.5% line:84.67% size:22.5% -Perfect. 24:00.666 --> 24:01.933 align:start position:42.5% line:10% size:15% Salsa. 24:03.233 --> 24:04.633 align:start position:35% line:10% size:27.5% -Provecho.  -Provecho. 24:07.066 --> 24:09.233 align:start position:45% line:10% size:10% -Mm. -Mm. 24:12.566 --> 24:14.666 align:start position:15% line:79.33% size:67.5% -It's one of the best tacos you can get. 24:14.800 --> 24:16.633 align:start position:22.5% line:79.33% size:55% It's one of the things that we have to travel 24:16.766 --> 24:17.966 align:start position:25% line:84.67% size:50% to the beach to eat. 24:18.100 --> 24:20.233 align:start position:20% line:79.33% size:55% -I know. And it's also very easy to understand 24:20.366 --> 24:25.400 align:start position:15% line:79.33% size:67.5% why the zarandeado is loved in all of Mexico's coasts. 24:27.333 --> 24:31.000 align:start position:27.5% line:10% size:45% -Please. Some salt and some lime. 24:31.133 --> 24:35.100 align:start position:17.5% line:79.33% size:62.5% This is one of the things you eat with the skin on. 24:35.233 --> 24:39.866 align:start position:42.5% line:79.33% size:10% -Mm. -You eat by hand. It's fresh. 24:40.000 --> 24:42.700 align:start position:30% line:79.33% size:35% You get dirty. That's happiness, no? 24:42.833 --> 24:44.600 align:start position:22.5% line:79.33% size:55% -You want to get dirty at the beach. 24:44.733 --> 24:46.700 align:start position:22.5% line:79.33% size:55% You know, you can just jump in the water after. 24:46.833 --> 24:48.333 align:start position:40% line:84.67% size:17.5% -Right. 24:52.400 --> 24:56.666 align:start position:15% line:79.33% size:67.5% -It's been such a wonderful return to Puerto Vallarta. 24:56.800 --> 24:58.933 align:start position:32.5% line:10% size:37.5% I found so many unexpected things, 24:59.066 --> 25:01.500 align:start position:20% line:10% size:60% including the incredible food that -- 25:01.633 --> 25:03.500 align:start position:32.5% line:10% size:37.5% and experiences that you can find. 25:03.633 --> 25:06.300 align:start position:12.5% line:10% size:72.5% So unexpected, from the pâtés to the meats 25:06.433 --> 25:08.466 align:start position:20% line:10% size:60% to the view, the people. 25:13.033 --> 25:14.366 align:start position:12.5% line:10% size:72.5% -A pleasure to have you here. 25:14.500 --> 25:16.833 align:start position:20% line:10% size:57.5% -A pleasure to be here. -Thank you. 25:17.000 --> 25:23.166 align:start position:47.5% line:10% size:5% ♪♪ 25:23.333 --> 25:29.533 align:start position:47.5% line:10% size:5% ♪♪ 25:29.666 --> 25:33.033 align:start position:15% line:10% size:70% -For recipes and information from this episode and more, 25:33.166 --> 25:35.400 align:start position:22.5% line:10% size:52.5% visit PatiJinich.com. 25:35.533 --> 25:36.900 align:start position:35% line:10% size:30% And connect! 25:37.033 --> 25:39.633 align:start position:12.5% line:10% size:72.5% Find me on Facebook, Twitter, Instagram, and Pinterest 25:39.766 --> 25:41.300 align:start position:35% line:10% size:30% @PatiJinich. 25:41.433 --> 25:44.066 align:start position:20% line:10% size:57.5% -"Pati's Mexican Table" is made possible by... 25:44.233 --> 25:51.166 align:start position:47.5% line:10% size:5% ♪♪ 25:54.166 --> 25:56.533 align:start position:47.5% line:10% size:5% ♪♪ 25:56.666 --> 25:59.033 align:start position:20% line:10% size:60% -♪ Avocados from Mexico 25:59.533 --> 26:01.433 align:start position:35% line:79.33% size:30% A tradition  of authentic Latin flavors 26:01.500 --> 26:02.633 align:start position:25% line:84.67% size:50% and family recipes. 26:02.700 --> 26:04.066 align:start position:27.5% line:84.67% size:42.5% Tropical Cheese. 26:04.066 --> 26:06.366 align:start position:27.5% line:10% size:45% -Stand Together -- helping every person rise. 26:06.500 --> 26:08.900 align:start position:27.5% line:10% size:40% More information at StandTogether.org. 26:09.033 --> 26:12.433 align:start position:20% line:10% size:60% -Here, the typical arroz con pollo -- or not. 26:12.566 --> 26:15.000 align:start position:27.5% line:10% size:47.5% Unfollow la receta. Mahatma rice. 26:15.133 --> 26:16.500 align:start position:15% line:10% size:70% -King Arthur Baking Company. 26:16.633 --> 26:18.166 align:start position:32.5% line:10% size:32.5% Find out more about our masa harina 26:18.300 --> 26:20.000 align:start position:20% line:10% size:60% at kingarthurbaking.com. 26:20.133 --> 26:23.000 align:start position:35% line:10% size:25% -Oléico -- High Oleic Safflower Oil. 26:23.133 --> 26:28.033 align:start position:12.5% line:10% size:75% -Tecate Alta, cerveza suprema. 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