WEBVTT
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Pati, voice-over: Nuevo Léon.
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Arid landscapes and mountains
create harsh conditions
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where few ingredients
dare to grow.
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Gaby:
That's [indistinct.]
00:10.233 --> 00:11.633 align:start position:10% line:79.33% size:37.5%
Gaby: Actually,
they grow year-round.
00:11.766 --> 00:12.966 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
But Gaby Molinar
00:13.100 --> 00:14.833 align:start position:30% line:79.33% size:40%
is bringing more
to the table.
00:14.966 --> 00:17.466 align:start position:10% line:79.33% size:60%
Gaby: We wanted to prove
that we could grow
00:17.600 --> 00:20.833 align:start position:10% line:79.33% size:65%
our own food or vegetables
where we live.
00:20.966 --> 00:22.666 align:start position:40% line:79.33% size:45%
Pati: Oh, my gosh!
Those are gigantic.
00:22.800 --> 00:23.933 align:start position:10% line:84.67% size:25%
Gaby: Yes.
00:24.066 --> 00:25.633 align:start position:20% line:79.33% size:60%
Pati, voice-over: Today,
she's showing me around
00:25.766 --> 00:27.200 align:start position:27.5% line:79.33% size:45%
her groundbreaking
urban farm...
00:27.333 --> 00:28.700 align:start position:10% line:79.33% size:12.5%
Gaby:
That's dinosaur kelp.
00:28.833 --> 00:30.866 align:start position:40% line:74% size:22.5%
Pati: Oh!
It looks like a
mini-dinosaur park.
00:31.000 --> 00:32.366 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
and how she grows
00:32.500 --> 00:35.000 align:start position:15% line:79.33% size:67.5%
the various nutritious food
in the middle of a desert.
00:35.133 --> 00:36.066 align:start position:20% line:84.67% size:20%
[Grunts]
00:36.200 --> 00:37.766 align:start position:10% line:79.33% size:45%
I mean, can you be
any cuter?
00:37.900 --> 00:39.500 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
But it wouldn't be farm-to-table
00:39.633 --> 00:40.900 align:start position:27.5% line:84.67% size:45%
without the table.
00:41.033 --> 00:44.866 align:start position:17.5% line:79.33% size:65%
So, next, I meet visionary
Guillermo Berestáin
00:45.000 --> 00:47.000 align:start position:25% line:79.33% size:35%
to see how the
local food movement
00:47.133 --> 00:49.033 align:start position:10% line:84.67% size:80%
has changed his restaurant game.
00:49.166 --> 00:51.133 align:start position:10% line:10% size:62.5%
Pati: These are the beets
I helped you uproot!
00:51.266 --> 00:52.833 align:start position:50% line:10% size:20%
Exactly.
00:52.966 --> 00:55.366 align:start position:17.5% line:79.33% size:65%
Pati, voice-over: Finally,
I take you to Koli,
00:55.500 --> 00:58.066 align:start position:27.5% line:79.33% size:45%
where this younger
generation of chefs
00:58.200 --> 01:01.633 align:start position:17.5% line:79.33% size:52.5%
is taking Guillermo's
gastronomical trailblazing
01:01.766 --> 01:05.000 align:start position:30% line:10% size:42.5%
to the next level
in unexpected ways.
01:05.133 --> 01:06.233 align:start position:37.5% line:10% size:50%
Like a mystic forest
right now.
01:06.366 --> 01:07.833 align:start position:10% line:10% size:35%
Yes. Ha ha ha!
01:07.966 --> 01:10.166 align:start position:12.5% line:79.33% size:75%
Pati, voice-over: I don't have
liquid nitrogen in my kitchen...
01:10.300 --> 01:12.733 align:start position:10% line:79.33% size:45%
Pati: This is like
duck fat gold.
01:12.866 --> 01:17.033 align:start position:15% line:79.33% size:70%
but I do have a roasted duck
with a spicy and tangy taste
01:17.166 --> 01:19.333 align:start position:12.5% line:84.67% size:75%
of key Nuevo León ingredients:
01:19.466 --> 01:21.966 align:start position:30% line:79.33% size:35%
honey, orange,
and chili pequin.
01:22.100 --> 01:23.833 align:start position:30% line:84.67% size:40%
It's beyond yum.
01:23.966 --> 01:25.066 align:start position:50% line:79.33% size:35%
Sami: Oh, it's
so spicy. Ha ha!
01:25.200 --> 01:26.133 align:start position:10% line:84.67% size:42.5%
I know! Ha ha ha!
01:26.266 --> 01:28.700 align:start position:10% line:79.33% size:35%
Pati: Spicy is
our blood, Sami!
01:28.833 --> 01:35.033 align:start position:47.5% line:84.67% size:2.5%
♪
01:35.166 --> 01:36.366 align:start position:10% line:84.67% size:32.5%
Doesn't stop!
01:36.500 --> 01:38.633 align:start position:10% line:79.33% size:10%
Mmm!
Ha ha ha!
01:38.766 --> 01:42.733 align:start position:47.5% line:84.67% size:2.5%
♪
01:42.866 --> 01:43.900 align:start position:20% line:84.67% size:10%
Mmm!
01:44.033 --> 01:46.233 align:start position:10% line:79.33% size:45%
Man: I am going to
give you a secret.
01:46.366 --> 01:48.366 align:start position:50% line:79.33% size:10%
Yes.
I love secrets.
01:48.500 --> 01:50.833 align:start position:30% line:79.33% size:12.5%
Pati:
Mmm. Mmm...mmm!
01:53.000 --> 01:55.600 align:start position:30% line:79.33% size:42.5%
It's like nothing
I've tasted before.
01:59.900 --> 02:02.800 align:start position:10% line:79.33% size:80%
Announcer: "Pati's Mexican Table
is brought to you by...
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♪
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Man: La Costeña ¡por sabor!
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Woman: Traditional recipes,
authentic flavors,
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and ingredients.
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A taste of México
in 90 seconds.
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SOMOS--food from
the heart of México.
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♪
02:25.266 --> 02:26.933 align:start position:27.5% line:10% size:47.5%
Singers: ♪ Avocados
from Mexico ♪
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Over 40 years,
bringing authentic
02:29.766 --> 02:30.666 align:start position:20% line:79.33% size:57.5%
Latin American flavors
to your table.
02:30.733 --> 02:31.933 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
02:32.100 --> 02:34.633 align:start position:17.5% line:10% size:57.5%
Woman: Stand Together--
helping every person rise.
02:34.766 --> 02:36.966 align:start position:27.5% line:10% size:47.5%
More information at
StandTogether.org.
02:37.100 --> 02:40.433 align:start position:17.5% line:79.33% size:60%
Woman: Here, the typical
arroz con pollo...or not!
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Unfollow la Receta.
02:41.933 --> 02:42.966 align:start position:32.5% line:84.67% size:32.5%
Mahatma rice.
02:43.100 --> 02:44.566 align:start position:27.5% line:79.33% size:45%
Woman: King Arthur
Baking Company.
02:44.700 --> 02:46.333 align:start position:25% line:10% size:47.5%
Find out more about
our Masa Harina
02:46.466 --> 02:48.133 align:start position:20% line:10% size:60%
at KingArthurBaking.com.
02:48.266 --> 02:49.966 align:start position:15% line:10% size:67.5%
["Nationwide" theme playing
on guitar]
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Man: Cozilumbre--cookware,
bakeware, and kitchenware
02:55.733 --> 02:58.200 align:start position:17.5% line:10% size:65%
for cooking up tradiciones
in your cocinas.
03:00.900 --> 03:02.833 align:start position:15% line:84.67% size:67.5%
Man: Gobierno de Monterrey.
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Pati, voice-over:
A diverse culinary palate
03:07.433 --> 03:09.333 align:start position:27.5% line:79.33% size:42.5%
is the last thing
you might expect
03:09.466 --> 03:13.900 align:start position:12.5% line:79.33% size:75%
from the hot, dry desert state
of Nuevo León,
03:14.033 --> 03:17.400 align:start position:17.5% line:10% size:62.5%
but the tough environment
creates resiliency.
03:17.533 --> 03:20.533 align:start position:12.5% line:10% size:72.5%
You can find it in the plants
and the people,
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like Gaby Molinar.
03:22.066 --> 03:22.933 align:start position:10% line:84.67% size:35%
Gaby: Welcome!
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I've heard
so much about
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your now legendary
urban farm!
03:26.900 --> 03:28.900 align:start position:10% line:84.67% size:42.5%
Ha ha! Thank you.
03:29.033 --> 03:32.633 align:start position:17.5% line:74% size:62.5%
Pati, voice-over: Nestled
between the fast-paced
streets of Monterrey
03:32.766 --> 03:35.066 align:start position:27.5% line:79.33% size:47.5%
in the Sierra Madre
Oriental mountains,
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is Huerto Urbano,
Gaby's thriving urban farm.
03:38.833 --> 03:41.166 align:start position:10% line:79.33% size:60%
Gaby: We wanted to prove
that we could grow
03:41.300 --> 03:44.566 align:start position:10% line:79.33% size:65%
our own food or vegetables
where we live.
03:44.700 --> 03:45.833 align:start position:65% line:84.67% size:12.5%
Yeah.
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With all of the challenges
that that involves.
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Mm-hmm.
03:48.700 --> 03:49.933 align:start position:10% line:79.33% size:52.5%
Growing in Nuevo León
is not easy.
03:50.066 --> 03:51.533 align:start position:60% line:79.33% size:30%
Challenging.
Yeah.
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Pati, voice-over: Rainfall has
declined each year since 2015,
03:55.266 --> 03:57.066 align:start position:12.5% line:84.67% size:72.5%
creating a drought emergency.
03:57.200 --> 03:59.266 align:start position:25% line:79.33% size:52.5%
So, what are the odds
of it happening today?
03:59.400 --> 04:00.400 align:start position:37.5% line:84.67% size:22.5%
[Thunder]
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Is it raining?
It's starting to rain.
04:02.066 --> 04:03.666 align:start position:10% line:79.33% size:27.5%
Good. Good!
Ha ha ha!
04:03.800 --> 04:05.066 align:start position:10% line:84.67% size:32.5%
We want rain.
04:05.200 --> 04:07.300 align:start position:30% line:79.33% size:57.5%
We're feeling the first
rain in 2 years!
04:07.433 --> 04:10.366 align:start position:35% line:74% size:55%
That is kind of crazy!
Yes, yes, yes.
04:10.500 --> 04:11.866 align:start position:10% line:79.33% size:67.5%
Gaby: That's dinosaur kelp.
Do you want to see them?
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Oh, that's
so beautiful! Yeah!
04:13.766 --> 04:16.500 align:start position:10% line:79.33% size:67.5%
Pati, voice-over: When Gaby
started the garden 15 years ago,
04:16.633 --> 04:19.600 align:start position:17.5% line:79.33% size:65%
urban farming in Monterrey
was a foreign concept.
04:19.733 --> 04:23.633 align:start position:10% line:79.33% size:77.5%
But between local chefs looking
for fresh, new ingredients
04:23.766 --> 04:26.133 align:start position:25% line:79.33% size:50%
and families needing
healthier choices,
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it's been steadily
growing every year.
04:29.166 --> 04:33.600 align:start position:10% line:79.33% size:65%
Gaby: 75 families eat from
this vegetable garden.
04:33.733 --> 04:35.500 align:start position:22.5% line:79.33% size:42.5%
Pati, voice-over:
But cost is a barrier
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to many of the people
who need it the most.
04:38.133 --> 04:41.033 align:start position:27.5% line:79.33% size:47.5%
Good quality seeds,
constant attention,
04:41.166 --> 04:44.733 align:start position:17.5% line:79.33% size:62.5%
and developing a balanced
ecosystem are expensive.
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So part of Gaby's mission
is to educate.
04:47.933 --> 04:51.633 align:start position:10% line:79.33% size:50%
Gaby: We want people
to understand what it costs
04:51.766 --> 04:52.900 align:start position:10% line:84.67% size:55%
to produce your food--
04:53.033 --> 04:55.033 align:start position:60% line:79.33% size:17.5%
Mm-hmm.
and to value it,
04:55.166 --> 04:56.333 align:start position:10% line:79.33% size:22.5%
you know,
a little bit more.
04:56.466 --> 04:57.733 align:start position:12.5% line:79.33% size:37.5%
And it's better
for your health,
04:57.866 --> 04:59.533 align:start position:10% line:79.33% size:47.5%
and it's better for
the environment.
04:59.666 --> 05:00.700 align:start position:27.5% line:84.67% size:47.5%
[Chickens clucking]
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You guys,
there's chicks!
05:02.433 --> 05:03.966 align:start position:22.5% line:79.33% size:42.5%
Pati, voice-over:
Part of the ecosystem
05:04.100 --> 05:08.600 align:start position:12.5% line:79.33% size:77.5%
is raising animals that recycle
by-products and enrich the soil.
05:08.733 --> 05:13.066 align:start position:12.5% line:79.33% size:75%
Hamona isn't just here for the
devastatingly beautiful looks.
05:13.200 --> 05:16.633 align:start position:10% line:79.33% size:65%
Pati: Oh, my gosh. I mean,
can you be any cuter?
05:16.766 --> 05:19.100 align:start position:10% line:79.33% size:65%
I could just spend all day
feeding Hamona.
05:19.233 --> 05:22.833 align:start position:37.5% line:74% size:47.5%
She consumes all of
the organic waste
from the restaurants,
05:22.966 --> 05:26.666 align:start position:37.5% line:74% size:50%
And all of her waste
goes directly into
the compost
05:26.800 --> 05:28.533 align:start position:50% line:79.33% size:40%
and then back to
the soil.
05:28.666 --> 05:30.466 align:start position:12.5% line:79.33% size:47.5%
I don't think I can
ever eat pig again.
05:30.600 --> 05:32.733 align:start position:65% line:79.33% size:22.5%
Ha ha ha!
She's so cute.
05:32.866 --> 05:34.000 align:start position:50% line:84.67% size:17.5%
She is!
05:34.133 --> 05:35.266 align:start position:10% line:84.67% size:42.5%
And I love bacon.
05:35.400 --> 05:37.500 align:start position:50% line:79.33% size:37.5%
I love it, too,
Pati.
05:37.633 --> 05:39.066 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
But there's one man
05:39.200 --> 05:41.600 align:start position:15% line:79.33% size:70%
who has very different plans
for Hamona.
05:41.733 --> 05:43.566 align:start position:42.5% line:10% size:45%
Gaby: My husband's
a chef, Pati.
05:43.700 --> 05:45.466 align:start position:52.5% line:79.33% size:35%
And every time
that he comes,
05:45.600 --> 05:47.266 align:start position:42.5% line:79.33% size:45%
he tells me, "When
is Hamona ready?"
05:47.400 --> 05:48.666 align:start position:10% line:84.67% size:22.5%
Ha ha ha!
05:48.800 --> 05:51.133 align:start position:10% line:79.33% size:80%
Pati, voice-over: Gaby's husband
isn't just any chef.
05:51.266 --> 05:55.433 align:start position:10% line:79.33% size:80%
Guillermo Beristáin was not only
a judge on "Top Chef Mexico,"
05:55.566 --> 05:58.833 align:start position:17.5% line:79.33% size:52.5%
but he also pioneered
fine dining in Monterrey.
05:58.966 --> 06:00.733 align:start position:25% line:79.33% size:62.5%
Guillermo: This one of my
favorite vegetables.
06:00.866 --> 06:02.466 align:start position:17.5% line:79.33% size:62.5%
Pati, voice-over: Destiny
brought them together
06:02.600 --> 06:04.466 align:start position:12.5% line:84.67% size:72.5%
in the form of a celery root.
06:04.600 --> 06:06.100 align:start position:50% line:74% size:40%
Pati: Oh, that's
how you met?!
Yes.
06:06.233 --> 06:08.500 align:start position:10% line:79.33% size:55%
He wanted celery root.
We had never grown it.
06:08.633 --> 06:10.700 align:start position:10% line:79.33% size:65%
And we started growing it,
and we didn't realize
06:10.833 --> 06:12.233 align:start position:10% line:79.33% size:47.5%
that it takes about
10 months.
06:12.366 --> 06:14.200 align:start position:42.5% line:74% size:45%
Guillermo: Mm-hmm.
And then, one day
she call me.
06:14.333 --> 06:15.900 align:start position:47.5% line:79.33% size:42.5%
and she said, uh,
"Get ready."
06:16.033 --> 06:17.433 align:start position:37.5% line:84.67% size:25%
[Laughter]
06:17.566 --> 06:19.166 align:start position:47.5% line:74% size:35%
Pati: And then
you fell in love.
We did.
06:19.300 --> 06:20.666 align:start position:10% line:84.67% size:30%
We did, yes.
06:20.800 --> 06:23.200 align:start position:42.5% line:74% size:45%
Pati: Oh, my gosh!
Those are gigantic.
Gaby: Yes.
06:23.333 --> 06:25.866 align:start position:15% line:74% size:67.5%
Pati, voice-over: Guillermo
was one of the first chefs
in Monterrey
06:26.000 --> 06:28.200 align:start position:30% line:79.33% size:35%
to incorporate
locally grown ingredients
06:28.333 --> 06:31.366 align:start position:22.5% line:79.33% size:52.5%
into a seasonal menu,
but it was challenging.
06:31.500 --> 06:33.533 align:start position:40% line:74% size:47.5%
Guillermo: I wanted
to buy specifically
some vegetables,
06:33.666 --> 06:37.166 align:start position:42.5% line:74% size:40%
like celery root
and stuff that was
not available...
06:37.300 --> 06:38.633 align:start position:42.5% line:84.67% size:40%
uh, in the city.
06:38.766 --> 06:41.666 align:start position:15% line:79.33% size:70%
So, that has changed the way
you function as a chef.
06:41.800 --> 06:42.833 align:start position:50% line:84.67% size:20%
Exactly.
06:42.966 --> 06:44.266 align:start position:22.5% line:79.33% size:55%
Pati: So, you impacted
Nuevo León.
06:44.400 --> 06:46.166 align:start position:27.5% line:84.67% size:45%
Gaby impacted you.
06:46.300 --> 06:47.633 align:start position:37.5% line:79.33% size:50%
Guillermo: Yeah, I--
the restaurant--
06:47.766 --> 06:48.966 align:start position:37.5% line:79.33% size:27.5%
Just, like,
it's amazing! Yeah!
06:49.100 --> 06:52.033 align:start position:37.5% line:74% size:50%
The restaurants have
become much more
sustainable
06:52.166 --> 06:53.400 align:start position:47.5% line:84.67% size:42.5%
since I met Gaby.
06:53.533 --> 06:55.433 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
Mother Teresa famously said,
06:55.566 --> 06:57.933 align:start position:27.5% line:79.33% size:40%
"Do small things
with great love,"
06:58.066 --> 07:00.700 align:start position:22.5% line:79.33% size:52.5%
and Gaby's small farm
is changing the way
07:00.833 --> 07:03.366 align:start position:17.5% line:79.33% size:62.5%
food is valued and served
in Monterrey
07:03.500 --> 07:05.866 align:start position:17.5% line:84.67% size:65%
one celery root at a time.
07:07.533 --> 07:09.500 align:start position:12.5% line:84.67% size:72.5%
Guillermo's restaurant Pangea
07:09.633 --> 07:12.866 align:start position:15% line:79.33% size:57.5%
is all about propelling
Mexican gastronomy forward.
07:13.000 --> 07:17.400 align:start position:25% line:79.33% size:52.5%
Named a Latin America
Top 50 Restaurant in 2020,
07:17.533 --> 07:20.700 align:start position:15% line:79.33% size:67.5%
Pangea combines Guillermo's
French training
07:20.833 --> 07:22.766 align:start position:20% line:84.67% size:60%
with Mexican ingredients
07:22.900 --> 07:26.600 align:start position:20% line:79.33% size:57.5%
to create insane 5-star
fusion dishes.
07:26.733 --> 07:28.800 align:start position:10% line:10% size:10%
Ohh!
[Speaking Spanish]
07:28.933 --> 07:30.166 align:start position:10% line:10% size:52.5%
This is so beautiful!
07:30.300 --> 07:32.466 align:start position:12.5% line:10% size:42.5%
And these are the
flowers we picked.
Exactly.
07:32.600 --> 07:34.900 align:start position:10% line:10% size:57.5%
And these are the beets
I helped you uproot!
07:35.033 --> 07:36.200 align:start position:60% line:84.67% size:20%
Exactly.
07:36.333 --> 07:38.400 align:start position:20% line:84.67% size:30%
Team. Ha ha!
07:38.533 --> 07:40.666 align:start position:10% line:10% size:57.5%
I'm just looking at you
with so much admiration
07:40.800 --> 07:42.800 align:start position:10% line:10% size:37.5%
because this is
so delicious.
07:42.933 --> 07:44.700 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
At the start of his career,
07:44.833 --> 07:47.400 align:start position:30% line:79.33% size:37.5%
there were zero
culinary schools in Mexico.
07:47.533 --> 07:49.000 align:start position:22.5% line:84.67% size:55%
When I went to school,
07:49.133 --> 07:51.433 align:start position:22.5% line:79.33% size:52.5%
uh, we had this class
called "International,"
07:51.566 --> 07:53.966 align:start position:22.5% line:79.33% size:52.5%
where you see cooking
from other countries.
07:54.100 --> 07:55.300 align:start position:10% line:84.67% size:47.5%
And just one class.
07:55.433 --> 07:57.533 align:start position:37.5% line:79.33% size:47.5%
One day was Mexico.
Right.
07:57.666 --> 07:58.866 align:start position:37.5% line:79.33% size:50%
Just--only one day--
One day!
07:59.000 --> 08:00.133 align:start position:42.5% line:84.67% size:45%
of a 6-hour class.
08:00.266 --> 08:01.400 align:start position:10% line:84.67% size:47.5%
We need a lifetime!
08:01.533 --> 08:02.633 align:start position:50% line:79.33% size:25%
Of course.
And we did mole.
08:02.766 --> 08:04.333 align:start position:30% line:79.33% size:45%
And we used peanut
butter to make the mole.
08:04.466 --> 08:05.433 align:start position:10% line:79.33% size:27.5%
Oh, my God!
That was--
08:05.566 --> 08:06.700 align:start position:52.5% line:79.33% size:20%
That was
30 years ago.
08:06.833 --> 08:08.266 align:start position:22.5% line:79.33% size:42.5%
Pati, voice-over:
After training abroad,
08:08.400 --> 08:11.566 align:start position:15% line:79.33% size:65%
he returned to Mexico with
a goal of expanding fine dining
08:11.700 --> 08:14.000 align:start position:17.5% line:84.67% size:62.5%
for Mexicans by Mexicans,
08:14.133 --> 08:16.433 align:start position:20% line:79.33% size:55%
but he chose the least
likely place to do it--
08:16.566 --> 08:17.733 align:start position:35% line:84.67% size:27.5%
Nuevo León.
08:17.866 --> 08:20.433 align:start position:30% line:79.33% size:57.5%
One of my best friends,
he says, uh,
08:20.600 --> 08:22.566 align:start position:37.5% line:79.33% size:52.5%
"Professional suicide
what you doing."
08:22.700 --> 08:24.366 align:start position:37.5% line:79.33% size:42.5%
"Nobody knows how
to eat in Monterrey.
08:24.500 --> 08:27.733 align:start position:47.5% line:74% size:35%
It's only goat
and carne asada--
grilled meat."
08:27.866 --> 08:29.266 align:start position:10% line:74% size:17.5%
Uh-huh.
And I say,
"But see?"
08:29.400 --> 08:30.800 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
25 years later,
08:30.933 --> 08:34.900 align:start position:10% line:79.33% size:80%
Guillermo has built Grupo Pangea
into 12 restaurants
08:35.033 --> 08:37.666 align:start position:27.5% line:79.33% size:47.5%
that value-sourcing
Mexican ingredients
08:37.800 --> 08:38.966 align:start position:20% line:84.67% size:60%
from across the country,
08:39.100 --> 08:41.433 align:start position:15% line:84.67% size:67.5%
like this Mexican aged duck
08:41.566 --> 08:44.266 align:start position:17.5% line:79.33% size:65%
with a side of cauliflower
from Gaby's farm.
08:44.400 --> 08:45.800 align:start position:10% line:10% size:50%
I don't know whether
to, like, cry
08:45.933 --> 08:48.033 align:start position:10% line:10% size:45%
or laugh a little,
it's that good.
08:48.166 --> 08:52.400 align:start position:10% line:79.33% size:60%
It's crazy! You're like,
really dignifying
08:52.533 --> 08:55.500 align:start position:10% line:84.67% size:60%
Mexican cuisine, I feel.
08:55.633 --> 08:57.366 align:start position:12.5% line:79.33% size:72.5%
Pati, voice-over: But success
takes so much more
08:57.500 --> 08:59.000 align:start position:22.5% line:84.67% size:52.5%
than good food alone.
08:59.133 --> 09:02.233 align:start position:17.5% line:79.33% size:62.5%
It's about all the people
who help along the way.
09:02.366 --> 09:03.666 align:start position:35% line:79.33% size:55%
Guillermo: At the time
of the pandemic,
09:03.800 --> 09:05.466 align:start position:37.5% line:84.67% size:52.5%
we had 400 employees.
09:05.600 --> 09:08.233 align:start position:37.5% line:79.33% size:37.5%
We had to close
for almost 12 weeks.
09:08.366 --> 09:09.633 align:start position:20% line:10% size:15%
Todos.
09:09.766 --> 09:10.700 align:start position:42.5% line:84.67% size:30%
All of them.
09:10.833 --> 09:12.033 align:start position:37.5% line:84.67% size:50%
That was very tough.
09:12.166 --> 09:14.133 align:start position:42.5% line:79.33% size:40%
We're still open
2 years after that
09:14.266 --> 09:16.466 align:start position:35% line:84.67% size:55%
because our employees.
09:16.600 --> 09:20.033 align:start position:37.5% line:74% size:52.5%
One employee told me,
"Chef, don't worry
about my salary.
09:20.166 --> 09:21.933 align:start position:30% line:79.33% size:40%
I don't need it.
I live with my parents."
09:22.066 --> 09:24.133 align:start position:30% line:79.33% size:60%
People used to come here
and they pay--
09:24.266 --> 09:27.700 align:start position:37.5% line:74% size:35%
wine, and they
gave a $500 tip
to the waiters.
09:27.833 --> 09:29.566 align:start position:42.5% line:79.33% size:32.5%
And it almost
make me cry.
09:29.700 --> 09:32.166 align:start position:50% line:79.33% size:40%
So, it was very,
very hard...
09:34.466 --> 09:36.100 align:start position:37.5% line:79.33% size:20%
[Crying]
but we're still here.
09:37.600 --> 09:40.366 align:start position:17.5% line:79.33% size:60%
Pati, voice-over: Today,
Pangea remains a restaurant
09:40.500 --> 09:44.433 align:start position:15% line:10% size:57.5%
that pushes the Mexican
culinary revolution forward.
09:44.566 --> 09:50.233 align:start position:10% line:74% size:57.5%
Pati: When did we start
not looking down
on Mexican cuisine?
09:50.366 --> 09:53.066 align:start position:37.5% line:10% size:45%
[Speaking Spanish]
09:55.100 --> 09:56.200 align:start position:20% line:10% size:7.5%
Si!
10:00.300 --> 10:01.600 align:start position:20% line:10% size:7.5%
Si.
10:04.833 --> 10:06.633 align:start position:10% line:10% size:17.5%
Si. Si.
10:06.766 --> 10:08.933 align:start position:27.5% line:10% size:42.5%
Pati, voice-over:
Thanks to chefs like Guillermo,
10:09.066 --> 10:13.066 align:start position:22.5% line:74% size:52.5%
a younger generation,
like the Koli brothers
I'm meeting later,
10:13.200 --> 10:16.333 align:start position:12.5% line:79.33% size:75%
have a path to push the bounds
of Mexican gastronomy
10:16.466 --> 10:18.100 align:start position:32.5% line:84.67% size:32.5%
even farther.
10:18.233 --> 10:21.000 align:start position:20% line:79.33% size:57.5%
Man: Concepts like Koli
wouldn't be open still
10:21.133 --> 10:24.233 align:start position:12.5% line:79.33% size:75%
if there wasn't a Pangea open,
like, 14, 15 years ago, right?
10:24.366 --> 10:26.800 align:start position:32.5% line:79.33% size:57.5%
Guillermo: I think that
the best in Mexican food
10:26.933 --> 10:28.133 align:start position:50% line:84.67% size:37.5%
is yet to come.
10:28.266 --> 10:30.233 align:start position:22.5% line:79.33% size:42.5%
Pati, voice-over:
I am so here for this.
10:30.366 --> 10:33.233 align:start position:22.5% line:79.33% size:55%
And now I want to meet
some of this younger generation,
10:33.366 --> 10:35.566 align:start position:37.5% line:79.33% size:25%
but first,
let's head to the kitchen.
10:35.700 --> 10:38.466 align:start position:15% line:79.33% size:70%
Pati: I'm so excited because
it's the first time
10:38.600 --> 10:41.733 align:start position:10% line:79.33% size:80%
that we are making duck together
in this kitchen,
10:41.866 --> 10:44.500 align:start position:32.5% line:79.33% size:35%
and I'm making
a spicy honey-, garlic-,
10:44.633 --> 10:46.400 align:start position:15% line:84.67% size:67.5%
and orange-roasted version,
10:46.533 --> 10:49.200 align:start position:22.5% line:79.33% size:42.5%
and I'm gonna use
the fat from the duck
10:49.333 --> 10:52.700 align:start position:22.5% line:79.33% size:57.5%
and some roasted garlic
to make a skillet corn tamale.
10:52.833 --> 10:56.733 align:start position:27.5% line:10% size:47.5%
I have salted water
that I'm bringing to a boil.
10:56.866 --> 10:58.600 align:start position:27.5% line:10% size:47.5%
And the first thing
that I'm going to do
10:58.733 --> 11:03.133 align:start position:10% line:79.33% size:77.5%
is to insert the duck, and it's
gonna sit there for 3 minutes.
11:03.266 --> 11:06.200 align:start position:22.5% line:79.33% size:45%
And that will help
super-tighten the skin
11:06.333 --> 11:08.700 align:start position:12.5% line:84.67% size:75%
and have it stick to the meat.
11:08.833 --> 11:10.933 align:start position:17.5% line:84.67% size:65%
Now I'm gonna go drain it.
11:13.100 --> 11:15.133 align:start position:32.5% line:79.33% size:30%
The duck has
a ton of fat.
11:15.266 --> 11:17.400 align:start position:15% line:84.67% size:70%
I'm going all over the duck,
11:17.533 --> 11:21.000 align:start position:27.5% line:79.33% size:40%
and I'm piercing
with this small paring knife.
11:21.133 --> 11:26.366 align:start position:27.5% line:10% size:45%
All of this poking
will help the fat release.
11:26.500 --> 11:31.166 align:start position:17.5% line:10% size:65%
The skin gets super-crispy
at the same time
11:31.300 --> 11:34.266 align:start position:27.5% line:10% size:47.5%
that the fat that's
close to the meat
11:34.400 --> 11:38.133 align:start position:25% line:79.33% size:47.5%
melts into the meat
and makes it super flavorful.
11:38.266 --> 11:41.233 align:start position:22.5% line:10% size:52.5%
After you've finished
doing this on both sides,
11:41.366 --> 11:44.433 align:start position:20% line:10% size:57.5%
what you want to do now
is score the duck.
11:44.566 --> 11:48.600 align:start position:20% line:79.33% size:57.5%
So, I'm gonna make cuts
every 1 inch, um,
11:48.733 --> 11:50.200 align:start position:17.5% line:84.67% size:62.5%
and I'm gonna make lines.
11:50.333 --> 11:53.333 align:start position:12.5% line:79.33% size:72.5%
And now I'm gonna cut through
the skin and through the fat,
11:53.466 --> 11:55.400 align:start position:17.5% line:84.67% size:62.5%
but not through the meat.
11:55.533 --> 11:58.066 align:start position:17.5% line:79.33% size:62.5%
So, I'm gonna set my duck
aside for a second
11:58.200 --> 12:00.466 align:start position:20% line:84.67% size:57.5%
as I make my spice rub.
12:00.600 --> 12:03.633 align:start position:10% line:84.67% size:27.5%
[Splashing]
12:03.766 --> 12:08.766 align:start position:12.5% line:79.33% size:70%
I'm going to zest an orange,
and I'm going to zest a lime.
12:08.900 --> 12:12.466 align:start position:25% line:79.33% size:47.5%
So, I have the zest
of the orange and the lime.
12:12.600 --> 12:14.900 align:start position:20% line:10% size:60%
I'm gonna save my orange
and my lime here,
12:15.033 --> 12:16.766 align:start position:12.5% line:10% size:75%
'cause I'm gonna use the juice
12:16.900 --> 12:19.300 align:start position:20% line:10% size:57.5%
for our super-delicious
sticky glaze.
12:19.433 --> 12:21.600 align:start position:20% line:10% size:57.5%
I'm adding all the zest
in here.
12:21.733 --> 12:23.866 align:start position:17.5% line:84.67% size:65%
This is the chili pequin--
12:24.000 --> 12:27.466 align:start position:17.5% line:79.33% size:62.5%
these feisty, cute little
chili peppers
12:27.600 --> 12:31.800 align:start position:20% line:79.33% size:57.5%
that have an incredible
intense and smoky taste
12:31.933 --> 12:34.000 align:start position:20% line:84.67% size:57.5%
and very citrusy taste,
12:34.133 --> 12:37.800 align:start position:20% line:79.33% size:57.5%
so, it goes really well
with the orange and the lime.
12:37.933 --> 12:41.600 align:start position:12.5% line:10% size:75%
So, 2 very generous teaspoons.
12:41.733 --> 12:44.533 align:start position:25% line:10% size:45%
Then I'm gonna add
a tablespoon of salt,
12:44.666 --> 12:48.866 align:start position:25% line:10% size:50%
a teaspoon of ground
black pepper...
12:51.100 --> 12:55.733 align:start position:10% line:10% size:80%
2 tablespoons of freshly chopped
rosemary leaves.
12:55.866 --> 13:00.100 align:start position:12.5% line:10% size:75%
If you have the opportunity to
use it fresh, go for fresh.
13:00.233 --> 13:01.600 align:start position:22.5% line:10% size:52.5%
If you can't find it,
13:01.733 --> 13:05.833 align:start position:15% line:10% size:65%
then use 1/3 of the amount
that I'm calling for dried,
13:05.966 --> 13:08.466 align:start position:15% line:10% size:67.5%
like a packed 2 tablespoon.
13:08.600 --> 13:12.100 align:start position:12.5% line:10% size:70%
And it's always nice to have
a little bonus of everything.
13:13.366 --> 13:15.033 align:start position:30% line:84.67% size:40%
Gonna mix it up.
13:17.633 --> 13:22.033 align:start position:20% line:79.33% size:60%
And now I'm going to rub
the rub all over,
13:22.166 --> 13:25.233 align:start position:25% line:79.33% size:47.5%
from top to bottom,
front and back,
13:25.366 --> 13:27.100 align:start position:30% line:84.67% size:37.5%
inside and out.
13:27.233 --> 13:30.566 align:start position:10% line:10% size:77.5%
And I'm gonna stuff it not with
stuffing that I'm gonna eat,
13:30.700 --> 13:32.966 align:start position:27.5% line:10% size:30%
but I'm just
cutting an orange
13:33.100 --> 13:37.200 align:start position:25% line:10% size:52.5%
just so that the duck
has seasoning inside and out
13:37.333 --> 13:39.800 align:start position:25% line:10% size:50%
and so that the meat
is nice and moist.
13:39.933 --> 13:42.566 align:start position:30% line:10% size:35%
You want to go
all the way in.
13:42.700 --> 13:46.233 align:start position:25% line:10% size:47.5%
Some of the orange,
some of the rosemary.
13:46.366 --> 13:48.866 align:start position:25% line:10% size:52.5%
I'm kind of squeezing
the oranges a little bit
13:49.000 --> 13:50.266 align:start position:35% line:10% size:27.5%
as I go in.
13:50.400 --> 13:51.833 align:start position:22.5% line:10% size:52.5%
And then right before
I get to the end,
13:51.966 --> 13:55.733 align:start position:25% line:79.33% size:40%
I'm gonna add my
full head of garlic.
13:57.266 --> 13:58.633 align:start position:10% line:84.67% size:57.5%
[Pan rattles on burner]
13:58.766 --> 14:03.033 align:start position:27.5% line:79.33% size:47.5%
So, I'm going to do
breast-side up...
14:04.733 --> 14:07.966 align:start position:32.5% line:79.33% size:35%
tuck the wings
behind the back,
14:08.100 --> 14:10.100 align:start position:15% line:84.67% size:70%
and then I'm tying the legs.
14:11.700 --> 14:14.633 align:start position:35% line:79.33% size:30%
And tie them
as tight as you can.
14:16.066 --> 14:17.400 align:start position:10% line:84.67% size:27.5%
[Splashing]
14:18.866 --> 14:21.700 align:start position:20% line:10% size:57.5%
Now that I have my duck
all dressed and pretty,
14:21.833 --> 14:23.233 align:start position:12.5% line:10% size:72.5%
I'm gonna put it in the oven.
14:23.366 --> 14:27.466 align:start position:15% line:79.33% size:67.5%
It's at 425, and it's gonna
roast for 30 minutes.
14:27.633 --> 14:29.766 align:start position:15% line:84.67% size:67.5%
Now I'm gonna use the juice
14:29.900 --> 14:32.666 align:start position:20% line:79.33% size:57.5%
to make a sticky, spicy
honey glaze,
14:32.800 --> 14:34.666 align:start position:17.5% line:84.67% size:62.5%
which is so easy to make.
14:34.800 --> 14:39.300 align:start position:20% line:79.33% size:60%
I have a medium saucepan
right here set over medium heat,
14:39.433 --> 14:43.300 align:start position:10% line:79.33% size:77.5%
and I'm gonna add 3 tablespoons
of unsalted butter.
14:43.433 --> 14:45.866 align:start position:27.5% line:79.33% size:32.5%
And once it's
completely melted,
14:46.000 --> 14:51.800 align:start position:12.5% line:79.33% size:75%
I'm gonna add 2 to 3 teaspoons
of whole pequin chilies.
14:51.933 --> 14:55.533 align:start position:25% line:79.33% size:45%
Then I'm gonna add
the juice of an orange...
14:55.666 --> 14:57.033 align:start position:32.5% line:84.67% size:32.5%
and the lime.
14:59.666 --> 15:03.833 align:start position:30% line:79.33% size:37.5%
Then I'm adding
2 tablespoons of honey.
15:03.966 --> 15:08.800 align:start position:15% line:79.33% size:70%
I'm just gonna drop in there
a sprig of rosemary.
15:08.933 --> 15:13.000 align:start position:12.5% line:79.33% size:72.5%
I'm gonna let this simmer and
thicken for, like, 5 minutes.
15:13.133 --> 15:15.800 align:start position:17.5% line:79.33% size:65%
I'll check my duck, 'cause
it's ready to be flipped.
15:15.933 --> 15:17.300 align:start position:37.5% line:84.67% size:25%
[Sizzling]
15:17.433 --> 15:22.300 align:start position:20% line:79.33% size:57.5%
This is perfect timing.
It's smelling so good!
15:22.433 --> 15:25.300 align:start position:27.5% line:10% size:42.5%
So, it was at 425
for 30 minutes
15:25.433 --> 15:27.900 align:start position:27.5% line:10% size:45%
because we want it
precisely this--
15:28.033 --> 15:30.766 align:start position:27.5% line:10% size:45%
a super-nice roast
over the top.
15:30.900 --> 15:33.333 align:start position:30% line:79.33% size:42.5%
I want to flip it
to the other side,
15:33.466 --> 15:35.700 align:start position:30% line:79.33% size:35%
and it's going
back in the oven.
15:35.833 --> 15:38.366 align:start position:22.5% line:79.33% size:52.5%
I'm reducing the heat
down to 350,
15:38.500 --> 15:41.700 align:start position:17.5% line:79.33% size:65%
and it's gonna go in there
for an hour and a half.
15:41.833 --> 15:45.966 align:start position:12.5% line:79.33% size:62.5%
It smells so good! I just
want to stand here and smell.
15:46.100 --> 15:48.466 align:start position:30% line:79.33% size:40%
I want to strain
right in here.
15:48.600 --> 15:50.966 align:start position:22.5% line:10% size:45%
Now, this is gonna
sit here for a second.
15:51.100 --> 15:53.866 align:start position:30% line:10% size:37.5%
It may thicken,
which is really good,
15:54.000 --> 15:59.300 align:start position:15% line:79.33% size:70%
'cause we want a thick glaze
to glaze the duck all over
15:59.433 --> 16:01.033 align:start position:12.5% line:84.67% size:72.5%
when I flip it one more time.
16:02.633 --> 16:04.833 align:start position:15% line:10% size:55%
Pati, voice-over: Just
down the street from Pangea
16:04.966 --> 16:06.866 align:start position:20% line:10% size:57.5%
is a younger generation
of chefs
16:07.000 --> 16:10.500 align:start position:22.5% line:79.33% size:57.5%
that is pushing Mexican
fine dining to the edge,
16:10.633 --> 16:13.066 align:start position:17.5% line:84.67% size:62.5%
and I mean the very edge.
16:13.200 --> 16:15.900 align:start position:27.5% line:79.33% size:45%
Has your food ever
made sounds before?
16:16.033 --> 16:18.133 align:start position:10% line:79.33% size:62.5%
Man: They can hear, also,
the birds and the rain, so--
16:18.266 --> 16:19.500 align:start position:17.5% line:74% size:65%
[Sounds of birds chirping]
Pati: Really?
16:19.633 --> 16:22.066 align:start position:42.5% line:10% size:45%
[Speaking Spanish]
Mm-hmm.
16:22.200 --> 16:24.066 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
Or has your dessert
16:24.200 --> 16:27.400 align:start position:20% line:79.33% size:60%
ever resembled an entire
mountain ecosystem?
16:27.533 --> 16:28.833 align:start position:10% line:84.67% size:30%
Every time--
16:28.966 --> 16:31.400 align:start position:42.5% line:10% size:45%
It's like a mystic
forest right now.
Ha ha ha!
16:31.533 --> 16:32.966 align:start position:20% line:84.67% size:57.5%
Meet the Koli brothers:
16:33.100 --> 16:35.266 align:start position:27.5% line:79.33% size:45%
Rodrigo the baker,
Daniel the chef,
16:35.400 --> 16:37.566 align:start position:15% line:84.67% size:67.5%
and Patricio the sommelier.
16:37.700 --> 16:40.866 align:start position:10% line:74% size:45%
Pati: But you look
identical except
with no beard
16:41.033 --> 16:42.266 align:start position:10% line:79.33% size:32.5%
and different
kinds of beards.
16:42.400 --> 16:43.900 align:start position:20% line:79.33% size:42.5%
Just a little bit
of detail!
16:44.033 --> 16:46.400 align:start position:37.5% line:79.33% size:40%
Daniel: The most
iconic thing in Koli
16:46.533 --> 16:48.433 align:start position:50% line:79.33% size:40%
or the objective
we try to do
16:48.566 --> 16:52.200 align:start position:42.5% line:74% size:45%
is make the people
from Monterrey
be proud--
16:52.333 --> 16:53.666 align:start position:20% line:74% size:35%
Of their own--
from they own cuisine
16:53.800 --> 16:54.966 align:start position:55% line:79.33% size:32.5%
and their own
tradition.
16:55.100 --> 16:58.400 align:start position:37.5% line:79.33% size:47.5%
The only way we can
talk to the customers
16:58.533 --> 17:00.633 align:start position:47.5% line:79.33% size:42.5%
about the history
of Nuevo León,
17:00.766 --> 17:03.066 align:start position:50% line:79.33% size:35%
it was through
a tasting menu.
17:03.200 --> 17:04.366 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
Centuries ago,
17:04.500 --> 17:07.033 align:start position:20% line:79.33% size:42.5%
Northern Mexicans
were called barbarians.
17:07.166 --> 17:09.800 align:start position:22.5% line:79.33% size:55%
So, Koli's menu honors
their ancestors.
17:09.933 --> 17:12.133 align:start position:20% line:84.67% size:57.5%
Each course is a story.
17:12.266 --> 17:13.833 align:start position:10% line:79.33% size:30%
So, show me!
I want to eat!
17:13.966 --> 17:16.400 align:start position:15% line:79.33% size:65%
Pati, voice-over: The menu
starts with an origin story
17:16.533 --> 17:18.700 align:start position:30% line:79.33% size:40%
in a dish called
The Meteorite,
17:18.833 --> 17:21.700 align:start position:22.5% line:79.33% size:52.5%
honoring the asteroid
that hit the Yucatán
17:21.833 --> 17:24.100 align:start position:22.5% line:84.67% size:52.5%
66 million years ago.
17:27.066 --> 17:29.400 align:start position:27.5% line:10% size:42.5%
[Rodrigo and Pati
speaking Spanish]
17:29.533 --> 17:32.233 align:start position:35% line:10% size:55%
It totally tastes like
a Machacado taco...
17:32.366 --> 17:33.500 align:start position:42.5% line:10% size:30%
in one bite.
17:33.633 --> 17:35.600 align:start position:22.5% line:79.33% size:42.5%
Pati, voice-over:
And course number 2...
17:35.733 --> 17:37.800 align:start position:25% line:79.33% size:47.5%
3 traditional soups
of Nuevo León,
17:37.933 --> 17:39.300 align:start position:27.5% line:84.67% size:42.5%
each in one bite:
17:39.433 --> 17:42.266 align:start position:27.5% line:79.33% size:47.5%
Fideo seco, menudo,
and puchero.
17:44.100 --> 17:46.333 align:start position:42.5% line:79.33% size:45%
[Speaking Spanish]
Ha ha ha!
17:46.466 --> 17:50.066 align:start position:12.5% line:79.33% size:72.5%
You're kind of playing around
with your customers' minds.
17:50.200 --> 17:51.866 align:start position:52.5% line:84.67% size:35%
Yes! Ha ha ha!
17:52.000 --> 17:55.266 align:start position:20% line:74% size:57.5%
He's like, "No, no, no.
What I just ate should
have been a soup,
17:55.400 --> 17:57.533 align:start position:15% line:79.33% size:67.5%
but it tastes just exactly,
but it was fish."
17:57.666 --> 17:59.700 align:start position:12.5% line:79.33% size:72.5%
It was like, "Is this a dream
or is it reality?"
17:59.833 --> 18:01.266 align:start position:20% line:10% size:42.5%
Pati, voice-over:
And my dessert is a nod
18:01.400 --> 18:03.466 align:start position:20% line:10% size:57.5%
to Nuevo León's culture
of carne asada
18:03.600 --> 18:05.533 align:start position:12.5% line:10% size:72.5%
and burning around the grill.
18:05.666 --> 18:07.033 align:start position:20% line:10% size:57.5%
But chocolate charcoal?
18:07.166 --> 18:09.966 align:start position:25% line:10% size:47.5%
It definitely looks
like a piece of dry wood.
18:14.666 --> 18:17.633 align:start position:65% line:84.67% size:22.5%
Mmm! Mmm.
18:17.766 --> 18:19.733 align:start position:37.5% line:79.33% size:50%
I can keep on eating
this one.
18:19.866 --> 18:22.433 align:start position:17.5% line:79.33% size:65%
Pati, voice-over: To some,
Koli's experimentation
18:22.566 --> 18:24.400 align:start position:25% line:84.67% size:50%
might seem fanciful.
18:24.533 --> 18:27.366 align:start position:20% line:79.33% size:57.5%
Others might appreciate
art you can eat.
18:27.500 --> 18:30.633 align:start position:10% line:79.33% size:80%
They have won me over with their
passion for innovation
18:30.766 --> 18:32.866 align:start position:15% line:84.67% size:70%
and engaging all the senses.
18:33.000 --> 18:34.900 align:start position:10% line:79.33% size:25%
[Sounds of
birds chirping]
18:35.033 --> 18:36.466 align:start position:10% line:84.67% size:67.5%
Every time the customer's--
18:36.600 --> 18:37.900 align:start position:50% line:79.33% size:40%
Like, "Where are
the birds?"
18:38.033 --> 18:38.966 align:start position:10% line:79.33% size:67.5%
They're looking everywhere.
"Where are the birds?"
18:39.100 --> 18:40.566 align:start position:37.5% line:79.33% size:50%
Pati: Thank you guys
for inviting me.
18:40.700 --> 18:43.933 align:start position:47.5% line:74% size:42.5%
It's been a treat
to see a family
at work
18:44.066 --> 18:47.100 align:start position:37.5% line:74% size:50%
and a family at work
really pushing
the envelope.
18:47.233 --> 18:48.833 align:start position:20% line:84.67% size:35%
Cheers. Ha ha!
18:50.733 --> 18:52.400 align:start position:10% line:79.33% size:45%
I know you're here
for the duck.
18:52.533 --> 18:53.966 align:start position:42.5% line:79.33% size:27.5%
I am, I am.
Ha ha ha!
18:54.100 --> 18:57.633 align:start position:10% line:74% size:42.5%
So, now it's time
to get it out
and give it a glaze.
18:57.766 --> 18:58.966 align:start position:47.5% line:79.33% size:25%
All right.
Looks so good.
18:59.100 --> 19:01.066 align:start position:10% line:79.33% size:17.5%
I know!
Isn't it so beautiful?
19:01.200 --> 19:02.133 align:start position:47.5% line:79.33% size:15%
Smells
really good, too.
19:02.266 --> 19:03.833 align:start position:10% line:79.33% size:22.5%
I'm gonna
flip the duck, OK,
19:03.966 --> 19:06.833 align:start position:10% line:79.33% size:50%
for the--oh! Look at
this beautiful thing.
19:06.966 --> 19:08.566 align:start position:10% line:84.67% size:60%
We're gonna use the fat.
19:08.700 --> 19:11.733 align:start position:10% line:79.33% size:40%
We're gonna make
a corn tamale.
19:11.866 --> 19:12.966 align:start position:50% line:74% size:20%
You mean
out of the fat?
In a skillet.
19:13.100 --> 19:14.033 align:start position:20% line:79.33% size:7.5%
Si.
Oh, wow.
19:14.166 --> 19:15.966 align:start position:10% line:79.33% size:35%
So, instead of
using lard or butter,
19:16.100 --> 19:17.400 align:start position:10% line:84.67% size:62.5%
we're gonna use duck fat.
19:17.533 --> 19:18.766 align:start position:10% line:84.67% size:47.5%
Who loves duck fat?
19:18.900 --> 19:19.966 align:start position:52.5% line:79.33% size:35%
Everyone loves
duck fat.
19:20.100 --> 19:21.100 align:start position:10% line:84.67% size:45%
You love duck fat!
19:21.233 --> 19:22.833 align:start position:10% line:79.33% size:45%
We're gonna put it
in a measuring cup.
19:22.966 --> 19:25.400 align:start position:10% line:79.33% size:30%
This is like
duck fat gold.
19:25.533 --> 19:27.400 align:start position:10% line:79.33% size:37.5%
We're gonna use
all that fat.
19:27.533 --> 19:29.100 align:start position:10% line:84.67% size:57.5%
Now you can glaze away.
19:29.233 --> 19:31.233 align:start position:20% line:10% size:57.5%
[Both speaking Spanish]
19:32.633 --> 19:34.833 align:start position:10% line:10% size:35%
We want to use
all of it.
19:34.966 --> 19:38.400 align:start position:10% line:74% size:30%
Let's put it
back in the oven
for 15 minutes.
19:38.533 --> 19:41.233 align:start position:10% line:79.33% size:37.5%
The first thing
we're gonna do is,
19:41.366 --> 19:44.600 align:start position:10% line:74% size:40%
you're gonna add
1/4 cup of chicken
broth in here.
19:44.733 --> 19:45.900 align:start position:10% line:84.67% size:20%
Perfect.
19:46.033 --> 19:47.733 align:start position:10% line:79.33% size:42.5%
We're gonna puree
in batches,
19:47.866 --> 19:50.766 align:start position:10% line:79.33% size:57.5%
and then we're gonna do
about 4 cups of corn.
19:50.900 --> 19:52.800 align:start position:10% line:84.67% size:45%
Just half of this.
19:52.933 --> 19:54.233 align:start position:10% line:84.67% size:50%
Si. That looks good.
19:54.366 --> 19:57.666 align:start position:10% line:79.33% size:37.5%
We're gonna add
all this garlic puree.
19:57.800 --> 19:59.366 align:start position:10% line:84.67% size:60%
I'm removing the bottom.
19:59.500 --> 20:00.833 align:start position:20% line:79.33% size:42.5%
Pati, voice-over:
This is the same garlic
20:00.966 --> 20:03.266 align:start position:20% line:79.33% size:57.5%
that we roasted earlier
inside the duck.
20:03.400 --> 20:05.400 align:start position:10% line:79.33% size:50%
You can just squeeze
the cloves.
20:05.533 --> 20:08.100 align:start position:10% line:79.33% size:62.5%
And now we're gonna puree
that until completely smooth.
20:08.233 --> 20:11.066 align:start position:47.5% line:84.67% size:25%
[Whirring]
20:11.200 --> 20:14.633 align:start position:10% line:79.33% size:37.5%
So, we're doing
the corn puree in batches.
20:14.766 --> 20:16.800 align:start position:10% line:10% size:50%
The first one we did
with the roasted garlic,
20:16.933 --> 20:18.166 align:start position:10% line:10% size:65%
a little bit of the broth.
20:18.300 --> 20:20.733 align:start position:10% line:10% size:45%
And this we pureed
until completely smooth.
20:20.866 --> 20:22.166 align:start position:10% line:10% size:65%
You can just pour it here.
20:22.300 --> 20:26.066 align:start position:10% line:79.33% size:52.5%
And then, we're gonna
puree the second batch,
20:26.200 --> 20:28.766 align:start position:10% line:79.33% size:65%
but we're gonna leave that
very coarse and chunky.
20:28.900 --> 20:32.666 align:start position:10% line:10% size:57.5%
I'm gonna add the other
1/4 cup of chicken broth.
20:32.800 --> 20:34.333 align:start position:10% line:10% size:20%
And then
you're gonna add--
The rest?
20:34.466 --> 20:36.466 align:start position:10% line:84.67% size:50%
The remaining--yeah.
20:36.600 --> 20:37.766 align:start position:27.5% line:10% size:45%
[Speaking Spanish]
20:37.900 --> 20:39.200 align:start position:47.5% line:10% size:25%
[Whirring]
20:39.333 --> 20:40.666 align:start position:10% line:84.67% size:42.5%
Keep going. Yeah.
20:40.800 --> 20:42.200 align:start position:10% line:79.33% size:37.5%
Yeah, 'cause we
want it chunky.
20:42.333 --> 20:43.800 align:start position:47.5% line:84.67% size:25%
Of course.
20:45.366 --> 20:49.000 align:start position:10% line:79.33% size:55%
And we need to measure
1 1/2 cups of this,
20:49.133 --> 20:50.533 align:start position:10% line:84.67% size:40%
the Masa Harina.
20:50.666 --> 20:52.400 align:start position:10% line:79.33% size:50%
You can level it off
with a knife
20:52.533 --> 20:53.866 align:start position:10% line:84.67% size:55%
or with Sami's finger.
20:54.000 --> 20:56.200 align:start position:10% line:10% size:45%
[Speaking Spanish]
20:56.333 --> 20:59.533 align:start position:10% line:79.33% size:62.5%
1 teaspoon baking powder,
1 teaspoon baking soda.
20:59.666 --> 21:01.233 align:start position:27.5% line:10% size:45%
[Speaking Spanish]
21:01.366 --> 21:04.166 align:start position:10% line:10% size:40%
And this is good
because it will
make the tamale puff.
21:04.300 --> 21:07.466 align:start position:10% line:79.33% size:25%
I'm adding
a teaspoon of salt.
21:07.600 --> 21:10.966 align:start position:10% line:79.33% size:50%
Tamales usually have
one kind of fat.
21:11.100 --> 21:12.366 align:start position:47.5% line:79.33% size:27.5%
Not usually
duck fat, though.
21:12.500 --> 21:14.933 align:start position:10% line:79.33% size:52.5%
Not usually duck fat,
but we're...
21:15.066 --> 21:16.600 align:start position:10% line:84.67% size:45%
paving waves here.
21:16.733 --> 21:19.633 align:start position:10% line:79.33% size:67.5%
So, I'm gonna add 3/4 cups.
That's good.
21:19.766 --> 21:23.133 align:start position:10% line:79.33% size:57.5%
And now we're gonna add
2 tablespoons of piloncillo.
21:23.266 --> 21:24.333 align:start position:50% line:10% size:40%
That's all this?
21:24.466 --> 21:25.366 align:start position:10% line:10% size:45%
[Speaking Spanish]
21:25.500 --> 21:26.700 align:start position:10% line:10% size:52.5%
I'm gonna close this.
21:26.833 --> 21:30.533 align:start position:10% line:10% size:35%
You start over
the lowest possible speed.
21:30.666 --> 21:32.700 align:start position:10% line:84.67% size:70%
I'm gonna take the duck out.
21:32.833 --> 21:35.566 align:start position:10% line:84.67% size:55%
Oh, it's so beautiful!
21:35.700 --> 21:37.966 align:start position:10% line:10% size:45%
[Speaking Spanish]
21:38.100 --> 21:40.966 align:start position:10% line:79.33% size:35%
And, you know,
it needs to rest anyway
21:41.100 --> 21:43.366 align:start position:10% line:79.33% size:47.5%
before we carve it.
OK.
21:43.500 --> 21:44.666 align:start position:10% line:84.67% size:52.5%
[Silverware rattling]
21:44.800 --> 21:46.533 align:start position:10% line:84.67% size:65%
We're gonna make a tamale.
21:46.666 --> 21:49.133 align:start position:10% line:79.33% size:52.5%
So, you go that side,
I go this side, yeah?
21:53.000 --> 21:54.266 align:start position:52.5% line:10% size:10%
Yes.
21:54.400 --> 21:58.700 align:start position:10% line:79.33% size:45%
So, as we continue
doing this,
21:58.833 --> 22:03.233 align:start position:10% line:79.33% size:42.5%
I'm gonna preheat
my skillet at medium heat.
22:03.366 --> 22:05.000 align:start position:10% line:84.67% size:20%
Perfect.
22:05.133 --> 22:06.066 align:start position:10% line:84.67% size:52.5%
I think that's ready.
22:06.200 --> 22:07.466 align:start position:62.5% line:79.33% size:12.5%
Done?
Yeah.
22:07.600 --> 22:09.766 align:start position:42.5% line:79.33% size:42.5%
[Turns mixer off]
That's done.
22:09.900 --> 22:12.533 align:start position:10% line:10% size:60%
We have the oven at 375.
22:12.666 --> 22:16.566 align:start position:10% line:10% size:55%
We're gonna put, like,
1/4 cup of the duck fat.
22:20.066 --> 22:21.300 align:start position:37.5% line:10% size:25%
[Sizzling]
22:21.433 --> 22:23.966 align:start position:10% line:10% size:25%
Oh, Mila's
smelling the duck.
Ha ha!
22:24.100 --> 22:26.966 align:start position:10% line:79.33% size:50%
So, you want the fat
all--all over.
22:27.100 --> 22:29.366 align:start position:10% line:79.33% size:45%
You have to do it,
like, gently,
22:29.500 --> 22:31.366 align:start position:10% line:79.33% size:60%
but with determination--
like, don't hesitate
22:31.500 --> 22:32.833 align:start position:10% line:84.67% size:67.5%
or you're gonna get burned.
22:32.966 --> 22:35.766 align:start position:10% line:79.33% size:52.5%
Like, once you start,
don't stop.
22:35.900 --> 22:37.866 align:start position:10% line:10% size:47.5%
Go, go, go, go, go.
22:39.466 --> 22:42.633 align:start position:10% line:10% size:55%
It's starting to brown
along the edges,
22:42.766 --> 22:44.900 align:start position:10% line:10% size:62.5%
and now what I like to do
22:45.033 --> 22:48.133 align:start position:10% line:10% size:42.5%
is I just like to
spread the love
22:48.266 --> 22:51.366 align:start position:10% line:10% size:25%
and spread
the duck fat all over.
22:51.500 --> 22:54.033 align:start position:10% line:10% size:47.5%
We let it cook here
over the fire
22:54.166 --> 22:56.066 align:start position:10% line:10% size:62.5%
for, like, 4 to 5 minutes
22:56.200 --> 22:59.433 align:start position:10% line:79.33% size:65%
so it starts getting brown
all over the edges.
22:59.566 --> 23:02.233 align:start position:10% line:79.33% size:22.5%
And then,
I cover it with foil,
23:02.366 --> 23:04.133 align:start position:10% line:79.33% size:40%
and we put it in
the oven for 30 minutes
23:04.266 --> 23:07.566 align:start position:10% line:74% size:55%
and then we uncover it
and then let it brown on top
for a few minutes.
23:07.700 --> 23:09.000 align:start position:30% line:84.67% size:37.5%
[Timer ticking]
23:09.133 --> 23:11.300 align:start position:10% line:84.67% size:45%
[Speaking Spanish]
23:11.433 --> 23:13.000 align:start position:10% line:79.33% size:12.5%
Yeah.
Awesome.
23:13.133 --> 23:14.200 align:start position:10% line:84.67% size:37.5%
And then close,
23:14.333 --> 23:15.833 align:start position:10% line:79.33% size:37.5%
and then that's
just 5 minutes.
23:15.966 --> 23:17.166 align:start position:10% line:84.67% size:40%
Can you count 5?
23:17.300 --> 23:19.533 align:start position:10% line:10% size:60%
You would carve the duck
in a similar way
23:19.666 --> 23:21.000 align:start position:10% line:10% size:45%
as you would carve
a chicken.
23:21.133 --> 23:24.866 align:start position:10% line:84.67% size:60%
So, I'm gonna cut...here
23:25.000 --> 23:27.566 align:start position:10% line:79.33% size:35%
along the line
of the leg.
23:27.700 --> 23:30.833 align:start position:10% line:79.33% size:65%
And that's why it's really
good to let it rest. OK.
23:32.933 --> 23:34.633 align:start position:10% line:10% size:70%
...where the natural cut is.
23:34.766 --> 23:38.233 align:start position:10% line:79.33% size:50%
And you can separate
the leg from the thigh,
23:38.366 --> 23:40.000 align:start position:10% line:79.33% size:42.5%
but it just looks
so elegant, no?
23:40.133 --> 23:41.633 align:start position:30% line:74% size:27.5%
Like a nice
chunk of meat, too,
if you do it like that.
23:41.766 --> 23:42.866 align:start position:20% line:84.67% size:7.5%
Si.
23:45.566 --> 23:47.833 align:start position:10% line:79.33% size:57.5%
But I'm gonna give Sami
a little bite.
23:47.966 --> 23:49.466 align:start position:50% line:84.67% size:17.5%
Uh-huh.
23:53.000 --> 23:55.433 align:start position:62.5% line:79.33% size:10%
Mmm!
See? Ha ha!
23:55.566 --> 23:56.900 align:start position:37.5% line:79.33% size:32.5%
It's so good.
The skin is so good.
23:57.033 --> 23:59.033 align:start position:10% line:79.33% size:32.5%
Si. It's done
nice and crispy.
23:59.166 --> 24:00.633 align:start position:10% line:10% size:45%
So, do you want to
give it a try?
24:02.600 --> 24:04.100 align:start position:35% line:10% size:25%
I can try.
It's so spicy, though.
24:04.233 --> 24:06.200 align:start position:10% line:10% size:42.5%
I know. Ha ha ha!
Yeah.
24:06.333 --> 24:08.600 align:start position:10% line:10% size:47.5%
Spicy is our blood,
Sami!
24:08.733 --> 24:09.800 align:start position:52.5% line:10% size:12.5%
Yeah!
24:09.933 --> 24:12.633 align:start position:10% line:79.33% size:47.5%
Wherever your knife
won't allow,
24:12.766 --> 24:15.066 align:start position:10% line:79.33% size:37.5%
you can go with
the scissors.
24:15.200 --> 24:17.166 align:start position:10% line:84.67% size:47.5%
[Scissors snipping]
24:17.300 --> 24:19.633 align:start position:10% line:84.67% size:55%
You go the other side.
24:19.766 --> 24:20.733 align:start position:42.5% line:10% size:45%
And you want this?
24:20.866 --> 24:23.400 align:start position:10% line:79.33% size:47.5%
Si. Is that for me?
Maybe?
24:23.533 --> 24:25.633 align:start position:42.5% line:84.67% size:37.5%
For you, maybe.
24:25.766 --> 24:26.666 align:start position:65% line:84.67% size:12.5%
Good?
24:26.800 --> 24:29.233 align:start position:10% line:79.33% size:35%
Mmm, mmm, mmm.
Mm-hmm!
24:29.366 --> 24:31.400 align:start position:10% line:10% size:35%
Mmm, mmm, mmm!
24:31.533 --> 24:32.666 align:start position:52.5% line:10% size:35%
Not too spicy?
24:32.800 --> 24:34.100 align:start position:20% line:10% size:7.5%
No!
24:37.600 --> 24:38.800 align:start position:60% line:84.67% size:30%
Oh, my gosh.
24:42.600 --> 24:52.566 align:start position:47.5% line:10% size:2.5%
♪
24:56.066 --> 24:57.366 align:start position:10% line:10% size:10%
Mmm!
Oh, my gosh.
24:57.500 --> 24:59.500 align:start position:37.5% line:10% size:50%
It's like a souffle,
almost.
24:59.633 --> 25:00.666 align:start position:10% line:10% size:17.5%
Mm-hmm!
25:00.800 --> 25:02.266 align:start position:65% line:10% size:10%
Wow.
25:05.200 --> 25:07.366 align:start position:10% line:10% size:22.5%
Mmm, mmm!
25:07.500 --> 25:09.300 align:start position:35% line:10% size:55%
The spice is gonna hit
in a second.
25:09.433 --> 25:11.433 align:start position:10% line:10% size:30%
I know! Mmm.
25:11.566 --> 25:14.500 align:start position:52.5% line:10% size:35%
Mmm, mmm, mmm.
25:14.633 --> 25:16.266 align:start position:12.5% line:10% size:72.5%
Pati, voice-over: For recipes
and information
25:16.400 --> 25:20.700 align:start position:15% line:10% size:67.5%
from this episode and more,
visit PatiJinich.com.
25:20.833 --> 25:24.166 align:start position:35% line:10% size:30%
And connect!
Find me on Facebook, TikTok,
25:24.300 --> 25:28.300 align:start position:27.5% line:10% size:47.5%
Twitter, Instagram,
and Pinterest @PatiJinich.
25:29.900 --> 25:31.000 align:start position:37.5% line:10% size:25%
Announcer:
"Pati's Mexican Table"
25:31.133 --> 25:32.433 align:start position:20% line:10% size:57.5%
is brought to you by...
25:32.566 --> 25:38.866 align:start position:15% line:10% size:70%
[Singers singing in Spanish]
25:39.000 --> 25:41.600 align:start position:15% line:84.67% size:67.5%
Man: La Costeña ¡por sabor!
25:41.733 --> 25:45.366 align:start position:15% line:79.33% size:67.5%
Woman: Traditional recipes,
authentic flavors,
25:45.500 --> 25:46.533 align:start position:30% line:84.67% size:40%
and ingredients.
25:46.666 --> 25:49.133 align:start position:27.5% line:10% size:42.5%
A taste of México
in 90 seconds.
25:49.266 --> 25:51.566 align:start position:25% line:10% size:40%
SOMOS--food from
the heart of México.
25:51.700 --> 25:54.733 align:start position:47.5% line:10% size:2.5%
♪
25:54.866 --> 25:56.500 align:start position:27.5% line:10% size:47.5%
Singers: ♪ Avocados
from Mexico ♪
25:57.000 --> 25:58.900 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
25:58.966 --> 26:00.100 align:start position:25% line:84.67% size:50%
and family recipes.
26:00.166 --> 26:01.500 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
26:01.700 --> 26:04.266 align:start position:17.5% line:10% size:57.5%
Woman: Stand Together--
helping every person rise.
26:04.400 --> 26:06.566 align:start position:27.5% line:10% size:47.5%
More information at
StandTogether.org.
26:06.700 --> 26:10.166 align:start position:17.5% line:79.33% size:60%
Woman: Here, the typical
arroz con pollo...or not!
26:10.300 --> 26:11.466 align:start position:27.5% line:84.67% size:47.5%
Unfollow la Receta.
26:11.600 --> 26:12.633 align:start position:32.5% line:84.67% size:32.5%
Mahatma rice.
26:12.766 --> 26:14.266 align:start position:27.5% line:79.33% size:45%
Woman: King Arthur
Baking Company.
26:14.400 --> 26:15.966 align:start position:25% line:10% size:47.5%
Find out more about
our Masa Harina
26:16.100 --> 26:17.733 align:start position:20% line:10% size:60%
at KingArthurBaking.com.
26:17.866 --> 26:21.133 align:start position:15% line:10% size:67.5%
["Nationwide" theme playing
on guitar]
26:22.866 --> 26:25.233 align:start position:17.5% line:10% size:65%
Man: Cozilumbre--cookware,
bakeware, and kitchenware
26:25.366 --> 26:27.833 align:start position:17.5% line:10% size:65%
for cooking up tradiciones
in your cocinas.
26:30.500 --> 26:32.466 align:start position:15% line:84.67% size:67.5%
Man: Gobierno de Monterrey.
26:32.600 --> 26:34.700 align:start position:25% line:79.33% size:52.5%
Man: Proud to support
"Pati's Mexican Table"
26:34.833 --> 26:36.166 align:start position:22.5% line:84.67% size:52.5%
on Public Television.