1 00:00:01,966 --> 00:00:04,166 -Where do you daydream about when you want to leave 2 00:00:04,300 --> 00:00:07,166 the daily grind behind and get away? 3 00:00:07,300 --> 00:00:08,966 A place to relax by the beach. 4 00:00:09,100 --> 00:00:11,866 Explore a picturesque town. 5 00:00:12,000 --> 00:00:16,233 You might just be imagining Puerto Vallarta... 6 00:00:16,366 --> 00:00:18,933 where charming, white-painted buildings 7 00:00:19,066 --> 00:00:21,300 hang over the crystal blue waters. 8 00:00:21,433 --> 00:00:23,566 [ Horn honks ] I'm getting a food tour 9 00:00:23,700 --> 00:00:25,700 with one of the best local chefs. 10 00:00:25,833 --> 00:00:28,533 -Welcome to Puerto Vallarta. -Gracias. 11 00:00:28,666 --> 00:00:30,800 This is a perfect taco. 12 00:00:30,933 --> 00:00:32,733 And a behind-the-scenes look 13 00:00:32,866 --> 00:00:35,900 at a major luxury resort destination.. 14 00:00:36,033 --> 00:00:37,600 They make the chocolate. 15 00:00:37,733 --> 00:00:40,433 ...getting a sneak peek into how they provide 16 00:00:40,566 --> 00:00:44,033 incredibly relaxing and delicious vacations. 17 00:00:44,166 --> 00:00:46,200 They have all the cookie dough in here. 18 00:00:46,333 --> 00:00:48,366 I'm going to raid this tonight. 19 00:00:48,500 --> 00:00:51,733 And ending with a fresh seafood cookout on the beach. 20 00:00:51,866 --> 00:00:55,433 It's been such a wonderful return to Puerto Vallarta, 21 00:00:55,566 --> 00:00:57,766 so unexpected. 22 00:00:57,900 --> 00:01:00,266 -♪ Dame, dame ♪ 23 00:01:00,400 --> 00:01:02,266 ♪ Dame tu chocolate ♪ 24 00:01:02,400 --> 00:01:05,100 ♪ Dame, dame ♪ 25 00:01:05,233 --> 00:01:07,133 ♪ Dame café caliente ♪ 26 00:01:07,266 --> 00:01:09,633 ♪ Dame, dame ♪ 27 00:01:09,766 --> 00:01:11,600 ♪ Dame tu corazón ♪ 28 00:01:11,766 --> 00:01:12,966 ♪♪ 29 00:01:13,100 --> 00:01:15,800 -"Pati's Mexican Table" is made possible by... 30 00:01:15,966 --> 00:01:23,000 ♪♪ 31 00:01:25,966 --> 00:01:28,166 ♪♪ 32 00:01:28,300 --> 00:01:30,866 -♪ Avocados from Mexico 33 00:01:31,366 --> 00:01:33,633 Over 40 years, bringing authentic 34 00:01:33,700 --> 00:01:34,600 Latin American flavors to your table. 35 00:01:34,666 --> 00:01:35,866 Tropical Cheese. 36 00:01:35,966 --> 00:01:38,333 -Stand Together -- helping every person rise. 37 00:01:38,466 --> 00:01:40,866 More information at StandTogether.org. 38 00:01:41,000 --> 00:01:44,000 -Here, the typical arroz con pollo -- or not. 39 00:01:44,133 --> 00:01:46,866 Unfollow la receta. Mahatma rice. 40 00:01:47,000 --> 00:01:48,366 -King Arthur Baking Company. 41 00:01:48,500 --> 00:01:50,033 Find out more about our masa harina 42 00:01:50,166 --> 00:01:51,866 at kingarthurbaking.com. 43 00:01:52,000 --> 00:01:54,866 -Oléico -- High Oleic Safflower Oil. 44 00:01:55,000 --> 00:02:00,466 -Tecate Alta, cerveza suprema. Mexico is in us. 45 00:02:00,600 --> 00:02:02,600 -FEMSA Foundation. 46 00:02:02,766 --> 00:02:08,566 ♪♪ 47 00:02:08,700 --> 00:02:11,233 -Puerto Vallarta is a popular tourist destination 48 00:02:11,366 --> 00:02:12,466 for a reason. 49 00:02:12,600 --> 00:02:15,966 This beautiful beach town has incredible scenery, 50 00:02:16,100 --> 00:02:20,033 old-world charm, and a blossoming art scene. 51 00:02:20,200 --> 00:02:22,633 ♪♪ 52 00:02:22,766 --> 00:02:25,833 But before you even step foot inside this city, 53 00:02:25,966 --> 00:02:28,466 there's one stop you have to make as soon 54 00:02:28,600 --> 00:02:30,266 as you exit the airport. 55 00:02:30,400 --> 00:02:31,866 Tacón de Marlin. 56 00:02:32,000 --> 00:02:33,600 This is what you do. 57 00:02:33,733 --> 00:02:37,333 You land in Puerto Vallarta, you cross that bridge, 58 00:02:37,466 --> 00:02:40,266 and you come to Tacón de Marlin. 59 00:02:40,400 --> 00:02:42,600 Are you guys coming to Tacón de Marlin? 60 00:02:42,733 --> 00:02:44,700 Hey, are you coming to have a burrito? 61 00:02:46,200 --> 00:02:48,133 -Atlanta. I flew in from Atlanta. 62 00:02:48,266 --> 00:02:49,333 -Atlanta. 63 00:02:49,466 --> 00:02:51,733 See, I'm not the only one with a suitcase here. 64 00:02:51,866 --> 00:02:56,300 The owner is Alejandro Garcia, otherwise known as Tacón. 65 00:03:07,833 --> 00:03:09,033 -Oh! 66 00:03:11,200 --> 00:03:13,200 ...heel, like big, heavy heel, 67 00:03:13,333 --> 00:03:15,900 and he says he used to wear cowboy boots. 68 00:03:16,033 --> 00:03:19,266 But tacón can also mean gigantic tacos. 69 00:03:19,400 --> 00:03:21,666 This brings up an important question. 70 00:03:21,800 --> 00:03:24,933 Isn't a gigantic taco just a burrito? 71 00:03:25,066 --> 00:03:28,200 I might need to conduct some tasty research. 72 00:03:49,300 --> 00:03:53,033 Ah. So, by accident, you started a new thing. 73 00:03:53,166 --> 00:03:56,800 The classic tacón here starts by grilling smoked marlin. 74 00:03:56,933 --> 00:03:59,133 You can have shrimp, octopus, crab, 75 00:03:59,266 --> 00:04:01,366 and every combination thereof. 76 00:04:04,766 --> 00:04:06,133 [ Laughs ] 77 00:04:06,266 --> 00:04:07,966 I'm obsessed with marlin. 78 00:04:12,700 --> 00:04:15,433 They start by grilling smoked marlin, 79 00:04:15,566 --> 00:04:17,800 scatter on some raw onions, 80 00:04:17,933 --> 00:04:20,700 put it on a slice of American cheese, 81 00:04:20,833 --> 00:04:25,033 add lettuce, tomato, fresh homemade ketchup and mayo. 82 00:04:25,166 --> 00:04:28,633 The whole delicious package gets toasted on the griddle. 83 00:04:28,766 --> 00:04:30,133 Mmm! 84 00:04:30,266 --> 00:04:33,033 And then they take it a step further and toast 85 00:04:33,166 --> 00:04:35,900 the cut sides for that extra yum. 86 00:04:38,266 --> 00:04:40,533 Tacón de Marlin is a family business. 87 00:04:40,666 --> 00:04:42,433 Tacón's daughters help their father 88 00:04:42,566 --> 00:04:44,200 with the restaurant every day. 89 00:04:46,533 --> 00:04:49,500 ♪♪ 90 00:04:51,733 --> 00:04:53,066 Mm-hmm. 91 00:04:59,633 --> 00:05:00,866 Smoked... 92 00:05:03,000 --> 00:05:04,600 Cheese, like just a little, 93 00:05:04,733 --> 00:05:06,533 pero melted into the marlin... 94 00:05:12,100 --> 00:05:13,700 ♪♪ 95 00:05:16,466 --> 00:05:17,766 [ Laughter ] 96 00:05:17,900 --> 00:05:21,633 And now to settle the big question once and for all. 97 00:05:31,533 --> 00:05:33,100 For Tacón, there is one thing 98 00:05:33,233 --> 00:05:35,433 there's absolutely no debate about, 99 00:05:35,566 --> 00:05:37,566 his tacónes are the best. 100 00:05:40,466 --> 00:05:41,633 -And there is no other. 101 00:05:41,766 --> 00:05:43,000 No other. 102 00:05:44,933 --> 00:05:46,666 Mm. Mm-hmm. 103 00:05:46,800 --> 00:05:50,833 If you're eating something and juices run down your arm 104 00:05:50,966 --> 00:05:53,733 and you don't care, it's because you need to come back. 105 00:05:53,866 --> 00:05:55,800 [ Laughter ] 106 00:05:55,966 --> 00:05:59,800 ♪♪ 107 00:05:59,933 --> 00:06:01,800 Usually, when I travel through Mexico, 108 00:06:01,933 --> 00:06:04,433 I get to visit off-the-beaten path places 109 00:06:04,566 --> 00:06:07,633 and stay in all sorts of unique haciendas, hotels, 110 00:06:07,766 --> 00:06:09,233 and even people's homes. 111 00:06:09,400 --> 00:06:11,033 ♪♪ 112 00:06:11,166 --> 00:06:12,466 But for a lot of people, 113 00:06:12,600 --> 00:06:14,666 vacation is all about the resort. 114 00:06:14,800 --> 00:06:16,033 And why not? 115 00:06:16,166 --> 00:06:19,833 The pools, the service, the beach, the luxury. 116 00:06:19,966 --> 00:06:21,933 But do you ever wonder what it takes to feed 117 00:06:22,066 --> 00:06:24,866 an entire resort full of people? 118 00:06:25,000 --> 00:06:27,633 I'm at Vidanta Resort to find out. 119 00:06:27,800 --> 00:06:29,500 ♪♪ 120 00:06:29,633 --> 00:06:31,200 We are going behind the scenes. 121 00:06:31,333 --> 00:06:34,766 We are going underground to see what it takes 122 00:06:34,900 --> 00:06:38,733 for this place to function and host 12,000 people. 123 00:06:38,866 --> 00:06:40,600 How big is the underground? 124 00:06:40,733 --> 00:06:44,666 -I think you can do, like, three kilometers in this. 125 00:06:44,800 --> 00:06:46,733 -Oh, my God. -Yeah. 126 00:06:46,866 --> 00:06:49,300 -Has anyone ever gotten lost here? 127 00:06:49,433 --> 00:06:51,000 Like, someone who starts to work here? 128 00:06:51,133 --> 00:06:54,300 -I get lost sometimes. -You do? 129 00:06:54,433 --> 00:06:56,933 Chefs Christopher and Alexis are taking me 130 00:06:57,066 --> 00:06:59,566 to see how all this food gets made. 131 00:06:59,700 --> 00:07:01,866 People are probably eating all the time, right? 132 00:07:02,000 --> 00:07:04,400 -Yes. -So, you really have 133 00:07:04,533 --> 00:07:06,600 12,000 people a week here 134 00:07:06,733 --> 00:07:09,000 who can be eating any minute of the day. 135 00:07:09,133 --> 00:07:13,100 -Exactly. We have an operation 24 hours, 7 days a week. 136 00:07:13,233 --> 00:07:15,833 -You have over 35 restaurants. 137 00:07:15,966 --> 00:07:19,966 So, you have to make Mexican cuisine, Italian, Asian, sushi. 138 00:07:20,100 --> 00:07:22,333 How do you plan and organize it? 139 00:07:22,466 --> 00:07:24,566 -All the restaurants make their own orders. 140 00:07:24,700 --> 00:07:28,600 We sell the dessert and then it arrives to the restaurant, 141 00:07:28,733 --> 00:07:32,200 and they decorate it and then they do the final touch. 142 00:07:32,333 --> 00:07:35,266 So, it's like a producing delivery area. 143 00:07:35,400 --> 00:07:37,500 -So, it's like a giant octopus? -Exactly. 144 00:07:37,633 --> 00:07:38,766 -And you're like the head. 145 00:07:44,200 --> 00:07:47,900 They make 200 kilos of tortilla chips a day. 146 00:07:48,033 --> 00:07:50,500 Oh, here's where you make your pastas. 147 00:07:53,000 --> 00:07:54,700 -They make their own bacon. 148 00:07:57,766 --> 00:08:02,366 Fresh pâté? It's my lucky day. I love pâté so much. 149 00:08:04,533 --> 00:08:07,033 But one of the most fascinating operations here 150 00:08:07,166 --> 00:08:09,333 is their very own chocolate factory 151 00:08:09,466 --> 00:08:13,100 where they produce over 33,000 pounds of chocolate a year 152 00:08:13,233 --> 00:08:15,033 for all of their locations. 153 00:08:15,166 --> 00:08:18,600 Starting with dried cacao from the Mexican state of Tabasco, 154 00:08:18,733 --> 00:08:20,900 which is ground using stones. 155 00:08:21,033 --> 00:08:22,600 Okay, I thought that this is 156 00:08:22,733 --> 00:08:25,066 where they would temper and shape the chocolate, 157 00:08:25,200 --> 00:08:27,700 but they make the chocolate. 158 00:08:30,633 --> 00:08:33,133 -Ah, come see. 159 00:08:33,266 --> 00:08:35,666 This is a chocolate bathtub. 160 00:08:35,800 --> 00:08:39,100 Once liquified, it's poured into molds. 161 00:08:39,233 --> 00:08:41,666 That looks like so much fun. 162 00:08:41,833 --> 00:08:44,466 ♪♪ 163 00:08:51,100 --> 00:08:54,700 -Mm-hmm. [ Speaks Spanish ] -So, that's the final result. 164 00:08:54,833 --> 00:08:56,433 So, it's -- -So buttery. 165 00:08:56,566 --> 00:08:58,166 -It's worth the effort, you know. 166 00:08:58,300 --> 00:09:01,866 -Sí. Sí, of course. You do it for the taste. 167 00:09:02,000 --> 00:09:05,233 You do it for the philosophy. You do it for sustainability. 168 00:09:05,366 --> 00:09:07,433 -And we do it for quality as well, 169 00:09:07,566 --> 00:09:10,766 because we believe that making our own things makes us better. 170 00:09:10,900 --> 00:09:13,866 We transport all the chocolate to the other resorts. 171 00:09:14,000 --> 00:09:18,300 So, all our chocolate in the resorts are made here 172 00:09:18,433 --> 00:09:20,966 and then we bring it to the other hotels. 173 00:09:21,100 --> 00:09:23,433 -So, you don't only make chocolate for 12,000 people. 174 00:09:23,566 --> 00:09:25,266 -Exactly. -You make chocolates 175 00:09:25,400 --> 00:09:28,400 for, like, 100,000 people. 176 00:09:30,700 --> 00:09:32,533 You have a yummy job. 177 00:09:32,700 --> 00:09:37,966 ♪♪ 178 00:09:38,100 --> 00:09:41,266 Venturing out from the resort, the town of Puerto Vallarta 179 00:09:41,400 --> 00:09:46,233 is a beautiful mix of new attractions and historic charms. 180 00:09:46,366 --> 00:09:48,300 I mean, look at this. 181 00:09:48,433 --> 00:09:50,833 Talking about the Puerto Vallarta that remains, 182 00:09:50,966 --> 00:09:53,333 I don't know how old this tree is, 183 00:09:53,466 --> 00:09:56,500 but I'm assuming decades and decades and decades. 184 00:09:56,633 --> 00:09:58,333 And you feel that in Puerto Vallarta, like, 185 00:09:58,466 --> 00:10:02,133 the old Puerto Vallarta mingled in with the new. 186 00:10:02,266 --> 00:10:05,500 And one of the biggest draws is the food scene. 187 00:10:05,633 --> 00:10:07,966 Hola, Chef. -Hola. 188 00:10:08,100 --> 00:10:11,000 Welcome to Puerto Vallarta. -Gracias. 189 00:10:11,133 --> 00:10:12,633 Thierry Blouet comes 190 00:10:12,766 --> 00:10:17,433 from a family of hoteliers but always wanted to be a chef. 191 00:10:17,566 --> 00:10:20,766 30 years ago, he achieved a dream of his when he opened 192 00:10:20,900 --> 00:10:22,433 Café des Artistes, 193 00:10:22,566 --> 00:10:24,700 recognizable by the beautiful mural 194 00:10:24,833 --> 00:10:26,700 that greets you at the entrance. 195 00:10:26,833 --> 00:10:30,000 Thierry was born in Puerto Rico to French parents 196 00:10:30,133 --> 00:10:33,600 and has lived in Puerto Vallarta for 33 years, 197 00:10:33,733 --> 00:10:35,066 a cultural combination 198 00:10:35,200 --> 00:10:38,033 that makes for one irresistible accent. 199 00:10:39,400 --> 00:10:41,733 -Thierry. -Thierry. 200 00:10:41,866 --> 00:10:43,666 -Thierry. -Thierry. 201 00:10:43,800 --> 00:10:45,433 -Sí. -I love French. 202 00:10:45,566 --> 00:10:47,000 I don't know how to speak French, 203 00:10:47,133 --> 00:10:48,366 but I'm just going to use the Thierry 204 00:10:48,500 --> 00:10:50,466 because it makes me sound sophisticated. 205 00:10:50,633 --> 00:10:52,333 ♪♪ 206 00:10:52,466 --> 00:10:54,700 Something that remains of the old Puerto Vallarta 207 00:10:54,833 --> 00:10:56,300 are the food stands 208 00:10:56,433 --> 00:10:59,800 which often get passed down from generation to generation. 209 00:10:59,933 --> 00:11:03,266 And Thierry is taking me to one of his favorites. 210 00:11:10,166 --> 00:11:12,400 -Salud. 211 00:11:12,533 --> 00:11:14,966 -Mm! 212 00:11:15,100 --> 00:11:18,733 -Mmm. -Oh, super thirst-quenching. 213 00:11:18,866 --> 00:11:21,300 The meat becomes a tasty treat. 214 00:11:31,466 --> 00:11:33,133 Why settle for one, right? 215 00:11:33,266 --> 00:11:35,400 -[ Laughs ] 216 00:11:37,866 --> 00:11:40,700 Mmm! 217 00:11:40,833 --> 00:11:42,300 Mm. Mm-hmm. 218 00:11:42,433 --> 00:11:44,900 [ Conversing in Spanish ] 219 00:11:49,933 --> 00:11:51,066 Delicioso. 220 00:11:51,200 --> 00:11:54,366 Okay, I officially trust Thierry's judgment 221 00:11:54,500 --> 00:11:56,333 when it comes to these food stalls. 222 00:11:56,466 --> 00:12:01,433 And he has one more can't-miss spot to go to. 223 00:12:01,566 --> 00:12:04,766 And he's taking me there in his car, which he loves so much. 224 00:12:16,700 --> 00:12:17,766 Uh-huh. 225 00:12:21,566 --> 00:12:24,100 Uh-huh. 226 00:12:26,133 --> 00:12:28,366 For real? -For real, yeah. 227 00:12:31,833 --> 00:12:33,333 [ Horn honks ] 228 00:12:33,500 --> 00:12:35,900 ♪♪ 229 00:12:36,033 --> 00:12:38,766 [ Conversing in Spanish ] 230 00:12:38,900 --> 00:12:41,833 This stand has been here since 1993, 231 00:12:41,966 --> 00:12:43,766 serving birria tacos. 232 00:12:43,900 --> 00:12:47,166 We're, like, two blocks from the Malecón in Puerto Vallarta. 233 00:12:59,733 --> 00:13:03,000 Birria is a traditional Mexican stew from Jalisco, 234 00:13:03,133 --> 00:13:05,066 usually made from goat or lamb, 235 00:13:05,200 --> 00:13:08,066 but increasingly also made with beef. 236 00:13:08,200 --> 00:13:11,866 -They cook the birria in the clay pot all night long. 237 00:13:12,000 --> 00:13:14,266 -You can order your tacos soft or crunchy, 238 00:13:14,400 --> 00:13:16,000 but I need to try them both. 239 00:13:18,966 --> 00:13:22,000 I have a soft birria taco and I have a crujiente 240 00:13:22,133 --> 00:13:24,500 or crispy birria taco. It looks fabulous. 241 00:13:24,633 --> 00:13:26,533 I don't know which one to bite into first. 242 00:13:26,700 --> 00:13:31,533 ♪♪ 243 00:13:31,666 --> 00:13:33,133 -Mm. -Mm! 244 00:13:40,933 --> 00:13:43,666 -Mm! Mm! 245 00:13:43,800 --> 00:13:47,333 This is a perfect taco. 246 00:13:47,466 --> 00:13:49,933 The filling has so much flavor. 247 00:13:50,066 --> 00:13:52,366 The meat is, like, luscious and falling apart. 248 00:13:52,500 --> 00:13:57,166 And then it's covered in this super crispy corn tortilla. 249 00:13:57,300 --> 00:14:00,100 It crumbles into a thousand pieces in your mouth. 250 00:14:00,233 --> 00:14:02,066 Oh, it's so good. 251 00:14:02,200 --> 00:14:05,166 -This is the broth. 252 00:14:05,300 --> 00:14:07,700 It's very, very tasty. You can drink it. 253 00:14:07,833 --> 00:14:10,166 You eat and you drink at the same time. 254 00:14:10,300 --> 00:14:11,300 -Mm. 255 00:14:11,433 --> 00:14:14,100 [ Speaking Spanish ] 256 00:14:14,233 --> 00:14:17,500 -You were telling, why birria in the beach or place. 257 00:14:17,633 --> 00:14:19,800 -Yeah. -This is very local. 258 00:14:19,933 --> 00:14:22,966 Birria is very special from the state of Jalisco. 259 00:14:23,100 --> 00:14:25,433 -Uh-huh. -So, and this is for breakfast. 260 00:14:25,566 --> 00:14:27,633 And then we go for lunch, we go fish. 261 00:14:27,766 --> 00:14:29,233 [ Laughs ] -Oh, that's awesome. 262 00:14:29,366 --> 00:14:32,600 It's funny, like, such a meaty thing for breakfast. 263 00:14:32,733 --> 00:14:36,600 Even though Puerto Vallarta seems to have grown so much, 264 00:14:36,733 --> 00:14:39,233 do you feel like there is a small-town spirit 265 00:14:39,366 --> 00:14:43,133 where people still know each other or has that changed? 266 00:14:43,266 --> 00:14:45,966 -I thought we were going to lose that, 267 00:14:46,100 --> 00:14:48,133 but you still have that -- that spirit. 268 00:14:48,266 --> 00:14:50,700 Something very special about Vallarta are the people. 269 00:14:50,833 --> 00:14:51,766 -Uh-huh. 270 00:14:51,900 --> 00:14:53,933 -The people are very, very friendly. 271 00:14:54,066 --> 00:14:56,233 -And they love having tourists come and they -- 272 00:14:56,366 --> 00:14:57,333 -Yes. 273 00:14:57,466 --> 00:14:59,433 -Has that always been the case? -Yes. 274 00:14:59,566 --> 00:15:02,000 But I love to live anywhere, I'd like to live here 275 00:15:02,133 --> 00:15:05,400 because you can live here your life the way you wish. 276 00:15:05,566 --> 00:15:08,933 ♪♪ 277 00:15:09,066 --> 00:15:11,166 -When I told friends I was going to Puerto Vallarta, 278 00:15:11,300 --> 00:15:15,466 they told me I needed to go to the Oyster Bar De La Docena. 279 00:15:15,600 --> 00:15:17,000 Hola. -Hola. ¿Cómo estás? 280 00:15:17,133 --> 00:15:19,633 -¿Cómo estás? -Bien. ¿Y tú? 281 00:15:19,766 --> 00:15:23,766 -Claudio Javelly has been a restaurateur for 28 years. 282 00:15:23,900 --> 00:15:25,666 He was born and raised in Guadalajara 283 00:15:25,800 --> 00:15:27,800 but he's been coming to Puerto Vallarta for 284 00:15:27,933 --> 00:15:29,866 as long as he can remember 285 00:15:30,000 --> 00:15:32,366 and has seen it change over the years. 286 00:15:37,233 --> 00:15:38,933 You're so, like, chill and relaxed. 287 00:15:39,066 --> 00:15:41,800 Is this, like, Puerto Vallarta and or is this Guadalajara? 288 00:15:41,933 --> 00:15:45,066 -It's Puerto Vallarta. -It's Puerto Vallarta. 289 00:15:45,200 --> 00:15:47,166 The last time I was here in Puerto Vallarta 290 00:15:47,300 --> 00:15:51,366 was a long time ago and I feel the change, 291 00:15:51,500 --> 00:15:54,133 but how have you seen the change, like, coming 292 00:15:54,266 --> 00:15:58,000 and going in the last, say, 20, 30 years? 293 00:15:58,133 --> 00:16:00,466 -Well, it used to be nicer before. 294 00:16:00,600 --> 00:16:03,733 Restaurateurs come and do horrible places. 295 00:16:03,866 --> 00:16:06,800 People with nightclubs with the loud music outside, 296 00:16:06,933 --> 00:16:08,866 with this music that you cannot stand 297 00:16:09,000 --> 00:16:12,366 so you never come back to that street again. 298 00:16:12,500 --> 00:16:16,033 It started with the U.S. crisis in 2011 299 00:16:16,166 --> 00:16:18,000 and it started developing there. 300 00:16:18,133 --> 00:16:21,600 All of the places for rent in town were free 301 00:16:21,733 --> 00:16:24,566 and there was no one doing anything. 302 00:16:24,700 --> 00:16:26,966 In the last two -- couple of years, 303 00:16:27,100 --> 00:16:29,633 there has been people starting new ventures 304 00:16:29,766 --> 00:16:31,100 in small restaurants. 305 00:16:31,233 --> 00:16:34,466 I'm really surprised to be here and to be so happy. 306 00:16:34,600 --> 00:16:37,833 -So, it even surprises you, a person who lives here 307 00:16:37,966 --> 00:16:39,733 and a person who's invested here. 308 00:16:39,866 --> 00:16:42,466 -I'm considering to spend two or three months a year here, 309 00:16:42,600 --> 00:16:44,100 Puerto Vallarta, 310 00:16:44,233 --> 00:16:46,266 because I've been so happy these two months. 311 00:16:46,400 --> 00:16:48,666 -So, I want to try what you have here 312 00:16:48,800 --> 00:16:50,233 that's special to Puerto Vallarta. 313 00:16:50,366 --> 00:16:51,533 -Everything is local. 314 00:16:51,666 --> 00:16:54,833 These are oysters here from Nayarit, from San Blas, 315 00:16:54,966 --> 00:16:58,433 and this is one of our famous recipes in La Docena. 316 00:16:58,566 --> 00:17:01,333 -When the first La Docena was opened, Claudio noticed 317 00:17:01,466 --> 00:17:04,700 not a lot of people wanted to eat fresh oysters, 318 00:17:04,833 --> 00:17:08,566 but they would eat them grilled and garnished with butter, 319 00:17:08,700 --> 00:17:12,033 oil, onion, shallot, and parsley. 320 00:17:12,166 --> 00:17:14,033 Look at this. Come see. 321 00:17:14,166 --> 00:17:16,366 This is, like -- the shell is gorgeous. 322 00:17:16,500 --> 00:17:18,433 The shape is insane. 323 00:17:21,500 --> 00:17:23,066 -They don't even put lime or nothing. 324 00:17:36,933 --> 00:17:38,366 -Mm. Mm-hmm. 325 00:17:38,500 --> 00:17:39,766 Mm. 326 00:17:40,966 --> 00:17:42,600 -I'm allergic to oysters. -Stop. 327 00:17:42,733 --> 00:17:45,433 -No, I'm kidding. I'm kidding. [ Laughter ] 328 00:17:45,566 --> 00:17:48,466 -Next is a whole flayed-open pargo fish 329 00:17:48,600 --> 00:17:50,533 blanketed in cilantro. 330 00:17:53,566 --> 00:17:55,933 Wow, wow, wee wa. 331 00:17:58,666 --> 00:17:59,700 Mmm. 332 00:18:01,033 --> 00:18:03,500 -Bueno. 333 00:18:03,633 --> 00:18:07,233 -I love the bountiful cilantro on top, and it's very delicate. 334 00:18:07,366 --> 00:18:09,900 So, it's incredibly herby and fresh. 335 00:18:11,433 --> 00:18:15,066 Lastly, Claudio wants me to try the heart of palm. 336 00:18:15,200 --> 00:18:18,033 They coal-fire the trunk for hours. 337 00:18:18,166 --> 00:18:20,900 Then it's cut and finished on the grill with olive oil, 338 00:18:21,033 --> 00:18:22,866 lemon zest and salt. 339 00:18:23,000 --> 00:18:28,166 This is a heart of palm, like, from the jungle. 340 00:18:28,300 --> 00:18:30,466 -The south of Tamaulipas, which was a state 341 00:18:30,600 --> 00:18:34,166 that was taken by the narco, a lot of the meat ranches -- 342 00:18:34,300 --> 00:18:35,533 -Sí, like cattle ranchers. 343 00:18:35,666 --> 00:18:38,266 -The cattle ranches, the owners couldn't go anymore 344 00:18:38,400 --> 00:18:40,833 because they had the gangsters there. 345 00:18:40,966 --> 00:18:44,033 People didn't go to the ranches for 10, 15 years 346 00:18:44,166 --> 00:18:47,300 and it got totally populated of these palms. 347 00:18:50,133 --> 00:18:53,566 -So, it was something that it was really taken care of. 348 00:18:53,700 --> 00:18:55,100 It was super protected. 349 00:18:55,233 --> 00:18:58,300 And these ranches started growing this palm. 350 00:18:58,433 --> 00:19:00,533 So, now they gave this special permit 351 00:19:00,666 --> 00:19:04,466 to cut this plant to rehabilitate the ranches again. 352 00:19:04,600 --> 00:19:05,633 -So that they can do other things... 353 00:19:05,766 --> 00:19:06,900 -Yes. -...but have palms? 354 00:19:07,033 --> 00:19:08,900 I love hearts of palm. 355 00:19:09,033 --> 00:19:12,933 The smell is just insane. 356 00:19:13,066 --> 00:19:15,200 Mm. Mm. 357 00:19:15,333 --> 00:19:16,433 -So, it's amazing. 358 00:19:16,566 --> 00:19:17,900 -The taste, would you compare it 359 00:19:18,033 --> 00:19:21,166 to, like, water chestnuts a little? 360 00:19:21,300 --> 00:19:23,766 -Possibly have a little bit of water chestnut, too. 361 00:19:23,900 --> 00:19:27,500 -Mm. What a surprise. Like, what a surprise to find 362 00:19:27,633 --> 00:19:30,633 such a charming and amazing Puerto Vallarta. 363 00:19:30,766 --> 00:19:34,300 I really didn't know what I was going to encounter. 364 00:19:34,433 --> 00:19:36,733 I'm so grateful that you came and met with me. 365 00:19:36,866 --> 00:19:38,900 -[Indiscernible] that you came to Puerto Vallarta. 366 00:19:39,033 --> 00:19:40,166 -Gracias. -And just look how beautiful, 367 00:19:40,300 --> 00:19:43,366 to be here, working with the ocean, with the sunset. 368 00:19:43,500 --> 00:19:45,400 -I don't know if I have to go get my bathing suit 369 00:19:45,533 --> 00:19:47,566 and jump in the water or eat 10 more of these. 370 00:19:48,766 --> 00:19:52,533 ♪♪ 371 00:19:52,666 --> 00:19:55,033 -After tasting some of the best food in town, 372 00:19:55,166 --> 00:19:56,966 I couldn't think of a better way 373 00:19:57,100 --> 00:19:59,200 to end my Puerto Vallarta experience 374 00:19:59,333 --> 00:20:01,333 than with a cookout on the beach. 375 00:20:01,466 --> 00:20:04,500 At Vidanta Resort, chefs Alexis and Christopher 376 00:20:04,633 --> 00:20:07,066 wanted to share a couple of their favorite recipes 377 00:20:07,200 --> 00:20:09,400 for a meal at sundown. 378 00:20:09,533 --> 00:20:11,866 We're going to have pescado zarandeado. 379 00:20:14,033 --> 00:20:15,366 -Okay. 380 00:20:24,833 --> 00:20:27,766 So, you go up and down in the Pacific Coast 381 00:20:27,900 --> 00:20:30,466 and you can taste so many different kinds 382 00:20:30,600 --> 00:20:31,766 of pescado zarandeado. 383 00:20:31,900 --> 00:20:34,000 -What we use here, sometimes I use mayo 384 00:20:34,133 --> 00:20:37,000 but, to make it refined, we use a little butter. 385 00:20:37,133 --> 00:20:38,200 -Oh. 386 00:20:38,333 --> 00:20:40,366 So, you have the garlic paste. -Yeah. 387 00:20:40,500 --> 00:20:43,166 -And I see there you're charring tomatoes. 388 00:20:43,300 --> 00:20:45,866 -We're making the adobo. So, we char everything. 389 00:20:46,000 --> 00:20:48,533 Then a little guajillo chile as well. 390 00:20:50,100 --> 00:20:52,100 -We're going to cook it a little bit in water. 391 00:20:56,100 --> 00:20:57,033 -Okay. 392 00:21:06,100 --> 00:21:08,266 -We have some oregano, fresh one. 393 00:21:08,400 --> 00:21:09,933 -Everything that you cook there, 394 00:21:10,066 --> 00:21:12,300 you puree it and it becomes this adobo. 395 00:21:12,433 --> 00:21:14,166 -Exactly. -Which I want to taste. 396 00:21:15,933 --> 00:21:18,300 -Mm! [ Exclaims in Spanish ] 397 00:21:27,500 --> 00:21:29,300 Ah! -One tablespoon. 398 00:21:29,433 --> 00:21:32,200 -Okay. Soy sauce, butter, 399 00:21:32,333 --> 00:21:34,833 and a generous amount of Salsa Huichol 400 00:21:34,966 --> 00:21:37,400 takes this adobo to a whole new level. 401 00:21:44,033 --> 00:21:46,100 Christopher makes small cuts in the fish, 402 00:21:46,233 --> 00:21:50,466 then adds the garlic paste... and adobo sauce. 403 00:21:50,600 --> 00:21:52,400 You're going in all of the cuts you made. 404 00:21:52,533 --> 00:21:54,466 -[ Speaking Spanish ] -Mm. 405 00:22:03,933 --> 00:22:07,233 -What we do different is that we roast some onions on top, 406 00:22:07,366 --> 00:22:08,566 and some poblanos. 407 00:22:08,700 --> 00:22:10,233 -Oh, so it's going to char. 408 00:22:10,366 --> 00:22:12,266 [ Speaking Spanish ] 409 00:22:12,433 --> 00:22:16,166 ♪♪ 410 00:22:20,466 --> 00:22:24,100 -So, now I really want to learn about camarones embarazados. 411 00:22:24,233 --> 00:22:26,300 -Okay, good. -I've never tasted them. 412 00:22:26,433 --> 00:22:29,300 Camarones embarazados translates to pregnant shrimp. 413 00:22:29,433 --> 00:22:32,466 -Exactly. Bara, it's like the stick. 414 00:22:32,600 --> 00:22:35,766 -Yeah. -Then azado is like a grill. 415 00:22:35,900 --> 00:22:39,533 -So, it's camaron embara-azado. 416 00:22:39,666 --> 00:22:41,066 -Grilled. -And with a Mexican 417 00:22:41,200 --> 00:22:43,833 sense of humor, it's called pregnant shrimp. 418 00:22:43,966 --> 00:22:46,333 -We use shrimps that have the head on 419 00:22:46,466 --> 00:22:48,933 and it gets charred with the skin. 420 00:22:49,066 --> 00:22:50,600 -You leave the shell... 421 00:22:51,566 --> 00:22:54,700 -So, this is like a street food thing in the beaches of Mexico. 422 00:22:54,833 --> 00:22:57,733 This is like a lollipop. It's easy to eat. 423 00:22:57,866 --> 00:22:59,033 You just go like this. 424 00:22:59,166 --> 00:23:01,300 -Like an adobo spicy lollipop. -Exactly. 425 00:23:01,433 --> 00:23:02,766 -Which we love. -You want to do one? 426 00:23:02,900 --> 00:23:03,733 -Okay. 427 00:23:03,866 --> 00:23:05,633 [ Speaking Spanish ] -Exactly. 428 00:23:05,766 --> 00:23:08,566 -Oh, because you have the shrimp on the shell, 429 00:23:08,700 --> 00:23:12,500 the shell acts as a guide. I got it. 430 00:23:12,633 --> 00:23:14,500 -We marinade it. -With the garlic. 431 00:23:14,633 --> 00:23:15,966 -Yeah, on both sides. 432 00:23:16,100 --> 00:23:18,133 -Christophe is going to do a salsa macha on it. 433 00:23:18,266 --> 00:23:22,033 The salsa macha is roasted chiles that are dried, 434 00:23:22,166 --> 00:23:23,833 then blended into a powder. 435 00:23:23,966 --> 00:23:25,966 You can try. See if you like. 436 00:23:26,100 --> 00:23:27,333 -[ Exclaims in Spanish ] 437 00:23:29,033 --> 00:23:30,766 -So, we have this on the grill. 438 00:23:30,900 --> 00:23:33,866 [ Sizzling ] 439 00:23:35,133 --> 00:23:36,266 -[ Exclaims in Spanish ] 440 00:23:51,466 --> 00:23:54,366 You grab a tortilla. -Yeah. And this is so easy 441 00:23:54,500 --> 00:23:57,366 'cause you guys already cut the squares into the fillet. 442 00:23:57,500 --> 00:23:58,500 -Perfect. 443 00:24:00,666 --> 00:24:01,933 Salsa. 444 00:24:03,233 --> 00:24:04,633 -Provecho. -Provecho. 445 00:24:07,066 --> 00:24:09,233 -Mm. -Mm. 446 00:24:12,566 --> 00:24:14,666 -It's one of the best tacos you can get. 447 00:24:14,800 --> 00:24:16,633 It's one of the things that we have to travel 448 00:24:16,766 --> 00:24:17,966 to the beach to eat. 449 00:24:18,100 --> 00:24:20,233 -I know. And it's also very easy to understand 450 00:24:20,366 --> 00:24:25,400 why the zarandeado is loved in all of Mexico's coasts. 451 00:24:27,333 --> 00:24:31,000 -Please. Some salt and some lime. 452 00:24:31,133 --> 00:24:35,100 This is one of the things you eat with the skin on. 453 00:24:35,233 --> 00:24:39,866 -Mm. -You eat by hand. It's fresh. 454 00:24:40,000 --> 00:24:42,700 You get dirty. That's happiness, no? 455 00:24:42,833 --> 00:24:44,600 -You want to get dirty at the beach. 456 00:24:44,733 --> 00:24:46,700 You know, you can just jump in the water after. 457 00:24:46,833 --> 00:24:48,333 -Right. 458 00:24:52,400 --> 00:24:56,666 -It's been such a wonderful return to Puerto Vallarta. 459 00:24:56,800 --> 00:24:58,933 I found so many unexpected things, 460 00:24:59,066 --> 00:25:01,500 including the incredible food that -- 461 00:25:01,633 --> 00:25:03,500 and experiences that you can find. 462 00:25:03,633 --> 00:25:06,300 So unexpected, from the pâtés to the meats 463 00:25:06,433 --> 00:25:08,466 to the view, the people. 464 00:25:13,033 --> 00:25:14,366 -A pleasure to have you here. 465 00:25:14,500 --> 00:25:16,833 -A pleasure to be here. -Thank you. 466 00:25:17,000 --> 00:25:23,166 ♪♪ 467 00:25:23,333 --> 00:25:29,533 ♪♪ 468 00:25:29,666 --> 00:25:33,033 -For recipes and information from this episode and more, 469 00:25:33,166 --> 00:25:35,400 visit PatiJinich.com. 470 00:25:35,533 --> 00:25:36,900 And connect! 471 00:25:37,033 --> 00:25:39,633 Find me on Facebook, Twitter, Instagram, and Pinterest 472 00:25:39,766 --> 00:25:41,300 @PatiJinich. 473 00:25:41,433 --> 00:25:44,066 -"Pati's Mexican Table" is made possible by... 474 00:25:44,233 --> 00:25:51,166 ♪♪ 475 00:25:54,166 --> 00:25:56,533 ♪♪ 476 00:25:56,666 --> 00:25:59,033 -♪ Avocados from Mexico 477 00:25:59,533 --> 00:26:01,433 A tradition of authentic Latin flavors 478 00:26:01,500 --> 00:26:02,633 and family recipes. 479 00:26:02,700 --> 00:26:04,066 Tropical Cheese. 480 00:26:04,066 --> 00:26:06,366 -Stand Together -- helping every person rise. 481 00:26:06,500 --> 00:26:08,900 More information at StandTogether.org. 482 00:26:09,033 --> 00:26:12,433 -Here, the typical arroz con pollo -- or not. 483 00:26:12,566 --> 00:26:15,000 Unfollow la receta. 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