1 00:00:01,800 --> 00:00:03,366 Pati, voice-over: Nuevo Léon. 2 00:00:03,500 --> 00:00:06,500 Arid landscapes and mountains create harsh conditions 3 00:00:06,633 --> 00:00:08,933 where few ingredients dare to grow. 4 00:00:09,066 --> 00:00:10,100 Gaby: That's [indistinct.] 5 00:00:10,233 --> 00:00:11,633 Gaby: Actually, they grow year-round. 6 00:00:11,766 --> 00:00:12,966 Pati, voice-over: But Gaby Molinar 7 00:00:13,100 --> 00:00:14,833 is bringing more to the table. 8 00:00:14,966 --> 00:00:17,466 Gaby: We wanted to prove that we could grow 9 00:00:17,600 --> 00:00:20,833 our own food or vegetables where we live. 10 00:00:20,966 --> 00:00:22,666 Pati: Oh, my gosh! Those are gigantic. 11 00:00:22,800 --> 00:00:23,933 Gaby: Yes. 12 00:00:24,066 --> 00:00:25,633 Pati, voice-over: Today, she's showing me around 13 00:00:25,766 --> 00:00:27,200 her groundbreaking urban farm... 14 00:00:27,333 --> 00:00:28,700 Gaby: That's dinosaur kelp. 15 00:00:28,833 --> 00:00:30,866 Pati: Oh! It looks like a mini-dinosaur park. 16 00:00:31,000 --> 00:00:32,366 Pati, voice-over: and how she grows 17 00:00:32,500 --> 00:00:35,000 the various nutritious food in the middle of a desert. 18 00:00:35,133 --> 00:00:36,066 [Grunts] 19 00:00:36,200 --> 00:00:37,766 I mean, can you be any cuter? 20 00:00:37,900 --> 00:00:39,500 Pati, voice-over: But it wouldn't be farm-to-table 21 00:00:39,633 --> 00:00:40,900 without the table. 22 00:00:41,033 --> 00:00:44,866 So, next, I meet visionary Guillermo Berestáin 23 00:00:45,000 --> 00:00:47,000 to see how the local food movement 24 00:00:47,133 --> 00:00:49,033 has changed his restaurant game. 25 00:00:49,166 --> 00:00:51,133 Pati: These are the beets I helped you uproot! 26 00:00:51,266 --> 00:00:52,833 Exactly. 27 00:00:52,966 --> 00:00:55,366 Pati, voice-over: Finally, I take you to Koli, 28 00:00:55,500 --> 00:00:58,066 where this younger generation of chefs 29 00:00:58,200 --> 00:01:01,633 is taking Guillermo's gastronomical trailblazing 30 00:01:01,766 --> 00:01:05,000 to the next level in unexpected ways. 31 00:01:05,133 --> 00:01:06,233 Like a mystic forest right now. 32 00:01:06,366 --> 00:01:07,833 Yes. Ha ha ha! 33 00:01:07,966 --> 00:01:10,166 Pati, voice-over: I don't have liquid nitrogen in my kitchen... 34 00:01:10,300 --> 00:01:12,733 Pati: This is like duck fat gold. 35 00:01:12,866 --> 00:01:17,033 but I do have a roasted duck with a spicy and tangy taste 36 00:01:17,166 --> 00:01:19,333 of key Nuevo León ingredients: 37 00:01:19,466 --> 00:01:21,966 honey, orange, and chili pequin. 38 00:01:22,100 --> 00:01:23,833 It's beyond yum. 39 00:01:23,966 --> 00:01:25,066 Sami: Oh, it's so spicy. Ha ha! 40 00:01:25,200 --> 00:01:26,133 I know! Ha ha ha! 41 00:01:26,266 --> 00:01:28,700 Pati: Spicy is our blood, Sami! 42 00:01:28,833 --> 00:01:35,033 ♪ 43 00:01:35,166 --> 00:01:36,366 Doesn't stop! 44 00:01:36,500 --> 00:01:38,633 Mmm! Ha ha ha! 45 00:01:38,766 --> 00:01:42,733 ♪ 46 00:01:42,866 --> 00:01:43,900 Mmm! 47 00:01:44,033 --> 00:01:46,233 Man: I am going to give you a secret. 48 00:01:46,366 --> 00:01:48,366 Yes. I love secrets. 49 00:01:48,500 --> 00:01:50,833 Pati: Mmm. Mmm...mmm! 50 00:01:53,000 --> 00:01:55,600 It's like nothing I've tasted before. 51 00:01:59,900 --> 00:02:02,800 Announcer: "Pati's Mexican Table is brought to you by... 52 00:02:02,933 --> 00:02:09,500 ♪ 53 00:02:09,633 --> 00:02:11,966 Man: La Costeña ¡por sabor! 54 00:02:13,166 --> 00:02:15,766 Woman: Traditional recipes, authentic flavors, 55 00:02:15,900 --> 00:02:16,966 and ingredients. 56 00:02:17,100 --> 00:02:19,600 A taste of México in 90 seconds. 57 00:02:19,733 --> 00:02:22,000 SOMOS--food from the heart of México. 58 00:02:22,133 --> 00:02:25,133 ♪ 59 00:02:25,266 --> 00:02:26,933 Singers: ♪ Avocados from Mexico ♪ 60 00:02:27,433 --> 00:02:29,700 Over 40 years, bringing authentic 61 00:02:29,766 --> 00:02:30,666 Latin American flavors to your table. 62 00:02:30,733 --> 00:02:31,933 Tropical Cheese. 63 00:02:32,100 --> 00:02:34,633 Woman: Stand Together-- helping every person rise. 64 00:02:34,766 --> 00:02:36,966 More information at StandTogether.org. 65 00:02:37,100 --> 00:02:40,433 Woman: Here, the typical arroz con pollo...or not! 66 00:02:40,566 --> 00:02:41,800 Unfollow la Receta. 67 00:02:41,933 --> 00:02:42,966 Mahatma rice. 68 00:02:43,100 --> 00:02:44,566 Woman: King Arthur Baking Company. 69 00:02:44,700 --> 00:02:46,333 Find out more about our Masa Harina 70 00:02:46,466 --> 00:02:48,133 at KingArthurBaking.com. 71 00:02:48,266 --> 00:02:49,966 ["Nationwide" theme playing on guitar] 72 00:02:53,266 --> 00:02:55,600 Man: Cozilumbre--cookware, bakeware, and kitchenware 73 00:02:55,733 --> 00:02:58,200 for cooking up tradiciones in your cocinas. 74 00:03:00,900 --> 00:03:02,833 Man: Gobierno de Monterrey. 75 00:03:05,066 --> 00:03:07,300 Pati, voice-over: A diverse culinary palate 76 00:03:07,433 --> 00:03:09,333 is the last thing you might expect 77 00:03:09,466 --> 00:03:13,900 from the hot, dry desert state of Nuevo León, 78 00:03:14,033 --> 00:03:17,400 but the tough environment creates resiliency. 79 00:03:17,533 --> 00:03:20,533 You can find it in the plants and the people, 80 00:03:20,666 --> 00:03:21,933 like Gaby Molinar. 81 00:03:22,066 --> 00:03:22,933 Gaby: Welcome! 82 00:03:23,066 --> 00:03:24,366 I've heard so much about 83 00:03:24,500 --> 00:03:26,766 your now legendary urban farm! 84 00:03:26,900 --> 00:03:28,900 Ha ha! Thank you. 85 00:03:29,033 --> 00:03:32,633 Pati, voice-over: Nestled between the fast-paced streets of Monterrey 86 00:03:32,766 --> 00:03:35,066 in the Sierra Madre Oriental mountains, 87 00:03:35,200 --> 00:03:38,700 is Huerto Urbano, Gaby's thriving urban farm. 88 00:03:38,833 --> 00:03:41,166 Gaby: We wanted to prove that we could grow 89 00:03:41,300 --> 00:03:44,566 our own food or vegetables where we live. 90 00:03:44,700 --> 00:03:45,833 Yeah. 91 00:03:45,966 --> 00:03:47,533 With all of the challenges that that involves. 92 00:03:47,666 --> 00:03:48,566 Mm-hmm. 93 00:03:48,700 --> 00:03:49,933 Growing in Nuevo León is not easy. 94 00:03:50,066 --> 00:03:51,533 Challenging. Yeah. 95 00:03:51,666 --> 00:03:55,133 Pati, voice-over: Rainfall has declined each year since 2015, 96 00:03:55,266 --> 00:03:57,066 creating a drought emergency. 97 00:03:57,200 --> 00:03:59,266 So, what are the odds of it happening today? 98 00:03:59,400 --> 00:04:00,400 [Thunder] 99 00:04:00,533 --> 00:04:01,933 Is it raining? It's starting to rain. 100 00:04:02,066 --> 00:04:03,666 Good. Good! Ha ha ha! 101 00:04:03,800 --> 00:04:05,066 We want rain. 102 00:04:05,200 --> 00:04:07,300 We're feeling the first rain in 2 years! 103 00:04:07,433 --> 00:04:10,366 That is kind of crazy! Yes, yes, yes. 104 00:04:10,500 --> 00:04:11,866 Gaby: That's dinosaur kelp. Do you want to see them? 105 00:04:12,000 --> 00:04:13,633 Oh, that's so beautiful! Yeah! 106 00:04:13,766 --> 00:04:16,500 Pati, voice-over: When Gaby started the garden 15 years ago, 107 00:04:16,633 --> 00:04:19,600 urban farming in Monterrey was a foreign concept. 108 00:04:19,733 --> 00:04:23,633 But between local chefs looking for fresh, new ingredients 109 00:04:23,766 --> 00:04:26,133 and families needing healthier choices, 110 00:04:26,266 --> 00:04:29,033 it's been steadily growing every year. 111 00:04:29,166 --> 00:04:33,600 Gaby: 75 families eat from this vegetable garden. 112 00:04:33,733 --> 00:04:35,500 Pati, voice-over: But cost is a barrier 113 00:04:35,633 --> 00:04:38,000 to many of the people who need it the most. 114 00:04:38,133 --> 00:04:41,033 Good quality seeds, constant attention, 115 00:04:41,166 --> 00:04:44,733 and developing a balanced ecosystem are expensive. 116 00:04:44,866 --> 00:04:47,800 So part of Gaby's mission is to educate. 117 00:04:47,933 --> 00:04:51,633 Gaby: We want people to understand what it costs 118 00:04:51,766 --> 00:04:52,900 to produce your food-- 119 00:04:53,033 --> 00:04:55,033 Mm-hmm. and to value it, 120 00:04:55,166 --> 00:04:56,333 you know, a little bit more. 121 00:04:56,466 --> 00:04:57,733 And it's better for your health, 122 00:04:57,866 --> 00:04:59,533 and it's better for the environment. 123 00:04:59,666 --> 00:05:00,700 [Chickens clucking] 124 00:05:00,833 --> 00:05:02,300 You guys, there's chicks! 125 00:05:02,433 --> 00:05:03,966 Pati, voice-over: Part of the ecosystem 126 00:05:04,100 --> 00:05:08,600 is raising animals that recycle by-products and enrich the soil. 127 00:05:08,733 --> 00:05:13,066 Hamona isn't just here for the devastatingly beautiful looks. 128 00:05:13,200 --> 00:05:16,633 Pati: Oh, my gosh. I mean, can you be any cuter? 129 00:05:16,766 --> 00:05:19,100 I could just spend all day feeding Hamona. 130 00:05:19,233 --> 00:05:22,833 She consumes all of the organic waste from the restaurants, 131 00:05:22,966 --> 00:05:26,666 And all of her waste goes directly into the compost 132 00:05:26,800 --> 00:05:28,533 and then back to the soil. 133 00:05:28,666 --> 00:05:30,466 I don't think I can ever eat pig again. 134 00:05:30,600 --> 00:05:32,733 Ha ha ha! She's so cute. 135 00:05:32,866 --> 00:05:34,000 She is! 136 00:05:34,133 --> 00:05:35,266 And I love bacon. 137 00:05:35,400 --> 00:05:37,500 I love it, too, Pati. 138 00:05:37,633 --> 00:05:39,066 Pati, voice-over: But there's one man 139 00:05:39,200 --> 00:05:41,600 who has very different plans for Hamona. 140 00:05:41,733 --> 00:05:43,566 Gaby: My husband's a chef, Pati. 141 00:05:43,700 --> 00:05:45,466 And every time that he comes, 142 00:05:45,600 --> 00:05:47,266 he tells me, "When is Hamona ready?" 143 00:05:47,400 --> 00:05:48,666 Ha ha ha! 144 00:05:48,800 --> 00:05:51,133 Pati, voice-over: Gaby's husband isn't just any chef. 145 00:05:51,266 --> 00:05:55,433 Guillermo Beristáin was not only a judge on "Top Chef Mexico," 146 00:05:55,566 --> 00:05:58,833 but he also pioneered fine dining in Monterrey. 147 00:05:58,966 --> 00:06:00,733 Guillermo: This one of my favorite vegetables. 148 00:06:00,866 --> 00:06:02,466 Pati, voice-over: Destiny brought them together 149 00:06:02,600 --> 00:06:04,466 in the form of a celery root. 150 00:06:04,600 --> 00:06:06,100 Pati: Oh, that's how you met?! Yes. 151 00:06:06,233 --> 00:06:08,500 He wanted celery root. We had never grown it. 152 00:06:08,633 --> 00:06:10,700 And we started growing it, and we didn't realize 153 00:06:10,833 --> 00:06:12,233 that it takes about 10 months. 154 00:06:12,366 --> 00:06:14,200 Guillermo: Mm-hmm. And then, one day she call me. 155 00:06:14,333 --> 00:06:15,900 and she said, uh, "Get ready." 156 00:06:16,033 --> 00:06:17,433 [Laughter] 157 00:06:17,566 --> 00:06:19,166 Pati: And then you fell in love. We did. 158 00:06:19,300 --> 00:06:20,666 We did, yes. 159 00:06:20,800 --> 00:06:23,200 Pati: Oh, my gosh! Those are gigantic. Gaby: Yes. 160 00:06:23,333 --> 00:06:25,866 Pati, voice-over: Guillermo was one of the first chefs in Monterrey 161 00:06:26,000 --> 00:06:28,200 to incorporate locally grown ingredients 162 00:06:28,333 --> 00:06:31,366 into a seasonal menu, but it was challenging. 163 00:06:31,500 --> 00:06:33,533 Guillermo: I wanted to buy specifically some vegetables, 164 00:06:33,666 --> 00:06:37,166 like celery root and stuff that was not available... 165 00:06:37,300 --> 00:06:38,633 uh, in the city. 166 00:06:38,766 --> 00:06:41,666 So, that has changed the way you function as a chef. 167 00:06:41,800 --> 00:06:42,833 Exactly. 168 00:06:42,966 --> 00:06:44,266 Pati: So, you impacted Nuevo León. 169 00:06:44,400 --> 00:06:46,166 Gaby impacted you. 170 00:06:46,300 --> 00:06:47,633 Guillermo: Yeah, I-- the restaurant-- 171 00:06:47,766 --> 00:06:48,966 Just, like, it's amazing! Yeah! 172 00:06:49,100 --> 00:06:52,033 The restaurants have become much more sustainable 173 00:06:52,166 --> 00:06:53,400 since I met Gaby. 174 00:06:53,533 --> 00:06:55,433 Pati, voice-over: Mother Teresa famously said, 175 00:06:55,566 --> 00:06:57,933 "Do small things with great love," 176 00:06:58,066 --> 00:07:00,700 and Gaby's small farm is changing the way 177 00:07:00,833 --> 00:07:03,366 food is valued and served in Monterrey 178 00:07:03,500 --> 00:07:05,866 one celery root at a time. 179 00:07:07,533 --> 00:07:09,500 Guillermo's restaurant Pangea 180 00:07:09,633 --> 00:07:12,866 is all about propelling Mexican gastronomy forward. 181 00:07:13,000 --> 00:07:17,400 Named a Latin America Top 50 Restaurant in 2020, 182 00:07:17,533 --> 00:07:20,700 Pangea combines Guillermo's French training 183 00:07:20,833 --> 00:07:22,766 with Mexican ingredients 184 00:07:22,900 --> 00:07:26,600 to create insane 5-star fusion dishes. 185 00:07:26,733 --> 00:07:28,800 Ohh! [Speaking Spanish] 186 00:07:28,933 --> 00:07:30,166 This is so beautiful! 187 00:07:30,300 --> 00:07:32,466 And these are the flowers we picked. Exactly. 188 00:07:32,600 --> 00:07:34,900 And these are the beets I helped you uproot! 189 00:07:35,033 --> 00:07:36,200 Exactly. 190 00:07:36,333 --> 00:07:38,400 Team. Ha ha! 191 00:07:38,533 --> 00:07:40,666 I'm just looking at you with so much admiration 192 00:07:40,800 --> 00:07:42,800 because this is so delicious. 193 00:07:42,933 --> 00:07:44,700 Pati, voice-over: At the start of his career, 194 00:07:44,833 --> 00:07:47,400 there were zero culinary schools in Mexico. 195 00:07:47,533 --> 00:07:49,000 When I went to school, 196 00:07:49,133 --> 00:07:51,433 uh, we had this class called "International," 197 00:07:51,566 --> 00:07:53,966 where you see cooking from other countries. 198 00:07:54,100 --> 00:07:55,300 And just one class. 199 00:07:55,433 --> 00:07:57,533 One day was Mexico. Right. 200 00:07:57,666 --> 00:07:58,866 Just--only one day-- One day! 201 00:07:59,000 --> 00:08:00,133 of a 6-hour class. 202 00:08:00,266 --> 00:08:01,400 We need a lifetime! 203 00:08:01,533 --> 00:08:02,633 Of course. And we did mole. 204 00:08:02,766 --> 00:08:04,333 And we used peanut butter to make the mole. 205 00:08:04,466 --> 00:08:05,433 Oh, my God! That was-- 206 00:08:05,566 --> 00:08:06,700 That was 30 years ago. 207 00:08:06,833 --> 00:08:08,266 Pati, voice-over: After training abroad, 208 00:08:08,400 --> 00:08:11,566 he returned to Mexico with a goal of expanding fine dining 209 00:08:11,700 --> 00:08:14,000 for Mexicans by Mexicans, 210 00:08:14,133 --> 00:08:16,433 but he chose the least likely place to do it-- 211 00:08:16,566 --> 00:08:17,733 Nuevo León. 212 00:08:17,866 --> 00:08:20,433 One of my best friends, he says, uh, 213 00:08:20,600 --> 00:08:22,566 "Professional suicide what you doing." 214 00:08:22,700 --> 00:08:24,366 "Nobody knows how to eat in Monterrey. 215 00:08:24,500 --> 00:08:27,733 It's only goat and carne asada-- grilled meat." 216 00:08:27,866 --> 00:08:29,266 Uh-huh. And I say, "But see?" 217 00:08:29,400 --> 00:08:30,800 Pati, voice-over: 25 years later, 218 00:08:30,933 --> 00:08:34,900 Guillermo has built Grupo Pangea into 12 restaurants 219 00:08:35,033 --> 00:08:37,666 that value-sourcing Mexican ingredients 220 00:08:37,800 --> 00:08:38,966 from across the country, 221 00:08:39,100 --> 00:08:41,433 like this Mexican aged duck 222 00:08:41,566 --> 00:08:44,266 with a side of cauliflower from Gaby's farm. 223 00:08:44,400 --> 00:08:45,800 I don't know whether to, like, cry 224 00:08:45,933 --> 00:08:48,033 or laugh a little, it's that good. 225 00:08:48,166 --> 00:08:52,400 It's crazy! You're like, really dignifying 226 00:08:52,533 --> 00:08:55,500 Mexican cuisine, I feel. 227 00:08:55,633 --> 00:08:57,366 Pati, voice-over: But success takes so much more 228 00:08:57,500 --> 00:08:59,000 than good food alone. 229 00:08:59,133 --> 00:09:02,233 It's about all the people who help along the way. 230 00:09:02,366 --> 00:09:03,666 Guillermo: At the time of the pandemic, 231 00:09:03,800 --> 00:09:05,466 we had 400 employees. 232 00:09:05,600 --> 00:09:08,233 We had to close for almost 12 weeks. 233 00:09:08,366 --> 00:09:09,633 Todos. 234 00:09:09,766 --> 00:09:10,700 All of them. 235 00:09:10,833 --> 00:09:12,033 That was very tough. 236 00:09:12,166 --> 00:09:14,133 We're still open 2 years after that 237 00:09:14,266 --> 00:09:16,466 because our employees. 238 00:09:16,600 --> 00:09:20,033 One employee told me, "Chef, don't worry about my salary. 239 00:09:20,166 --> 00:09:21,933 I don't need it. I live with my parents." 240 00:09:22,066 --> 00:09:24,133 People used to come here and they pay-- 241 00:09:24,266 --> 00:09:27,700 wine, and they gave a $500 tip to the waiters. 242 00:09:27,833 --> 00:09:29,566 And it almost make me cry. 243 00:09:29,700 --> 00:09:32,166 So, it was very, very hard... 244 00:09:34,466 --> 00:09:36,100 [Crying] but we're still here. 245 00:09:37,600 --> 00:09:40,366 Pati, voice-over: Today, Pangea remains a restaurant 246 00:09:40,500 --> 00:09:44,433 that pushes the Mexican culinary revolution forward. 247 00:09:44,566 --> 00:09:50,233 Pati: When did we start not looking down on Mexican cuisine? 248 00:09:50,366 --> 00:09:53,066 [Speaking Spanish] 249 00:09:55,100 --> 00:09:56,200 Si! 250 00:10:00,300 --> 00:10:01,600 Si. 251 00:10:04,833 --> 00:10:06,633 Si. Si. 252 00:10:06,766 --> 00:10:08,933 Pati, voice-over: Thanks to chefs like Guillermo, 253 00:10:09,066 --> 00:10:13,066 a younger generation, like the Koli brothers I'm meeting later, 254 00:10:13,200 --> 00:10:16,333 have a path to push the bounds of Mexican gastronomy 255 00:10:16,466 --> 00:10:18,100 even farther. 256 00:10:18,233 --> 00:10:21,000 Man: Concepts like Koli wouldn't be open still 257 00:10:21,133 --> 00:10:24,233 if there wasn't a Pangea open, like, 14, 15 years ago, right? 258 00:10:24,366 --> 00:10:26,800 Guillermo: I think that the best in Mexican food 259 00:10:26,933 --> 00:10:28,133 is yet to come. 260 00:10:28,266 --> 00:10:30,233 Pati, voice-over: I am so here for this. 261 00:10:30,366 --> 00:10:33,233 And now I want to meet some of this younger generation, 262 00:10:33,366 --> 00:10:35,566 but first, let's head to the kitchen. 263 00:10:35,700 --> 00:10:38,466 Pati: I'm so excited because it's the first time 264 00:10:38,600 --> 00:10:41,733 that we are making duck together in this kitchen, 265 00:10:41,866 --> 00:10:44,500 and I'm making a spicy honey-, garlic-, 266 00:10:44,633 --> 00:10:46,400 and orange-roasted version, 267 00:10:46,533 --> 00:10:49,200 and I'm gonna use the fat from the duck 268 00:10:49,333 --> 00:10:52,700 and some roasted garlic to make a skillet corn tamale. 269 00:10:52,833 --> 00:10:56,733 I have salted water that I'm bringing to a boil. 270 00:10:56,866 --> 00:10:58,600 And the first thing that I'm going to do 271 00:10:58,733 --> 00:11:03,133 is to insert the duck, and it's gonna sit there for 3 minutes. 272 00:11:03,266 --> 00:11:06,200 And that will help super-tighten the skin 273 00:11:06,333 --> 00:11:08,700 and have it stick to the meat. 274 00:11:08,833 --> 00:11:10,933 Now I'm gonna go drain it. 275 00:11:13,100 --> 00:11:15,133 The duck has a ton of fat. 276 00:11:15,266 --> 00:11:17,400 I'm going all over the duck, 277 00:11:17,533 --> 00:11:21,000 and I'm piercing with this small paring knife. 278 00:11:21,133 --> 00:11:26,366 All of this poking will help the fat release. 279 00:11:26,500 --> 00:11:31,166 The skin gets super-crispy at the same time 280 00:11:31,300 --> 00:11:34,266 that the fat that's close to the meat 281 00:11:34,400 --> 00:11:38,133 melts into the meat and makes it super flavorful. 282 00:11:38,266 --> 00:11:41,233 After you've finished doing this on both sides, 283 00:11:41,366 --> 00:11:44,433 what you want to do now is score the duck. 284 00:11:44,566 --> 00:11:48,600 So, I'm gonna make cuts every 1 inch, um, 285 00:11:48,733 --> 00:11:50,200 and I'm gonna make lines. 286 00:11:50,333 --> 00:11:53,333 And now I'm gonna cut through the skin and through the fat, 287 00:11:53,466 --> 00:11:55,400 but not through the meat. 288 00:11:55,533 --> 00:11:58,066 So, I'm gonna set my duck aside for a second 289 00:11:58,200 --> 00:12:00,466 as I make my spice rub. 290 00:12:00,600 --> 00:12:03,633 [Splashing] 291 00:12:03,766 --> 00:12:08,766 I'm going to zest an orange, and I'm going to zest a lime. 292 00:12:08,900 --> 00:12:12,466 So, I have the zest of the orange and the lime. 293 00:12:12,600 --> 00:12:14,900 I'm gonna save my orange and my lime here, 294 00:12:15,033 --> 00:12:16,766 'cause I'm gonna use the juice 295 00:12:16,900 --> 00:12:19,300 for our super-delicious sticky glaze. 296 00:12:19,433 --> 00:12:21,600 I'm adding all the zest in here. 297 00:12:21,733 --> 00:12:23,866 This is the chili pequin-- 298 00:12:24,000 --> 00:12:27,466 these feisty, cute little chili peppers 299 00:12:27,600 --> 00:12:31,800 that have an incredible intense and smoky taste 300 00:12:31,933 --> 00:12:34,000 and very citrusy taste, 301 00:12:34,133 --> 00:12:37,800 so, it goes really well with the orange and the lime. 302 00:12:37,933 --> 00:12:41,600 So, 2 very generous teaspoons. 303 00:12:41,733 --> 00:12:44,533 Then I'm gonna add a tablespoon of salt, 304 00:12:44,666 --> 00:12:48,866 a teaspoon of ground black pepper... 305 00:12:51,100 --> 00:12:55,733 2 tablespoons of freshly chopped rosemary leaves. 306 00:12:55,866 --> 00:13:00,100 If you have the opportunity to use it fresh, go for fresh. 307 00:13:00,233 --> 00:13:01,600 If you can't find it, 308 00:13:01,733 --> 00:13:05,833 then use 1/3 of the amount that I'm calling for dried, 309 00:13:05,966 --> 00:13:08,466 like a packed 2 tablespoon. 310 00:13:08,600 --> 00:13:12,100 And it's always nice to have a little bonus of everything. 311 00:13:13,366 --> 00:13:15,033 Gonna mix it up. 312 00:13:17,633 --> 00:13:22,033 And now I'm going to rub the rub all over, 313 00:13:22,166 --> 00:13:25,233 from top to bottom, front and back, 314 00:13:25,366 --> 00:13:27,100 inside and out. 315 00:13:27,233 --> 00:13:30,566 And I'm gonna stuff it not with stuffing that I'm gonna eat, 316 00:13:30,700 --> 00:13:32,966 but I'm just cutting an orange 317 00:13:33,100 --> 00:13:37,200 just so that the duck has seasoning inside and out 318 00:13:37,333 --> 00:13:39,800 and so that the meat is nice and moist. 319 00:13:39,933 --> 00:13:42,566 You want to go all the way in. 320 00:13:42,700 --> 00:13:46,233 Some of the orange, some of the rosemary. 321 00:13:46,366 --> 00:13:48,866 I'm kind of squeezing the oranges a little bit 322 00:13:49,000 --> 00:13:50,266 as I go in. 323 00:13:50,400 --> 00:13:51,833 And then right before I get to the end, 324 00:13:51,966 --> 00:13:55,733 I'm gonna add my full head of garlic. 325 00:13:57,266 --> 00:13:58,633 [Pan rattles on burner] 326 00:13:58,766 --> 00:14:03,033 So, I'm going to do breast-side up... 327 00:14:04,733 --> 00:14:07,966 tuck the wings behind the back, 328 00:14:08,100 --> 00:14:10,100 and then I'm tying the legs. 329 00:14:11,700 --> 00:14:14,633 And tie them as tight as you can. 330 00:14:16,066 --> 00:14:17,400 [Splashing] 331 00:14:18,866 --> 00:14:21,700 Now that I have my duck all dressed and pretty, 332 00:14:21,833 --> 00:14:23,233 I'm gonna put it in the oven. 333 00:14:23,366 --> 00:14:27,466 It's at 425, and it's gonna roast for 30 minutes. 334 00:14:27,633 --> 00:14:29,766 Now I'm gonna use the juice 335 00:14:29,900 --> 00:14:32,666 to make a sticky, spicy honey glaze, 336 00:14:32,800 --> 00:14:34,666 which is so easy to make. 337 00:14:34,800 --> 00:14:39,300 I have a medium saucepan right here set over medium heat, 338 00:14:39,433 --> 00:14:43,300 and I'm gonna add 3 tablespoons of unsalted butter. 339 00:14:43,433 --> 00:14:45,866 And once it's completely melted, 340 00:14:46,000 --> 00:14:51,800 I'm gonna add 2 to 3 teaspoons of whole pequin chilies. 341 00:14:51,933 --> 00:14:55,533 Then I'm gonna add the juice of an orange... 342 00:14:55,666 --> 00:14:57,033 and the lime. 343 00:14:59,666 --> 00:15:03,833 Then I'm adding 2 tablespoons of honey. 344 00:15:03,966 --> 00:15:08,800 I'm just gonna drop in there a sprig of rosemary. 345 00:15:08,933 --> 00:15:13,000 I'm gonna let this simmer and thicken for, like, 5 minutes. 346 00:15:13,133 --> 00:15:15,800 I'll check my duck, 'cause it's ready to be flipped. 347 00:15:15,933 --> 00:15:17,300 [Sizzling] 348 00:15:17,433 --> 00:15:22,300 This is perfect timing. It's smelling so good! 349 00:15:22,433 --> 00:15:25,300 So, it was at 425 for 30 minutes 350 00:15:25,433 --> 00:15:27,900 because we want it precisely this-- 351 00:15:28,033 --> 00:15:30,766 a super-nice roast over the top. 352 00:15:30,900 --> 00:15:33,333 I want to flip it to the other side, 353 00:15:33,466 --> 00:15:35,700 and it's going back in the oven. 354 00:15:35,833 --> 00:15:38,366 I'm reducing the heat down to 350, 355 00:15:38,500 --> 00:15:41,700 and it's gonna go in there for an hour and a half. 356 00:15:41,833 --> 00:15:45,966 It smells so good! I just want to stand here and smell. 357 00:15:46,100 --> 00:15:48,466 I want to strain right in here. 358 00:15:48,600 --> 00:15:50,966 Now, this is gonna sit here for a second. 359 00:15:51,100 --> 00:15:53,866 It may thicken, which is really good, 360 00:15:54,000 --> 00:15:59,300 'cause we want a thick glaze to glaze the duck all over 361 00:15:59,433 --> 00:16:01,033 when I flip it one more time. 362 00:16:02,633 --> 00:16:04,833 Pati, voice-over: Just down the street from Pangea 363 00:16:04,966 --> 00:16:06,866 is a younger generation of chefs 364 00:16:07,000 --> 00:16:10,500 that is pushing Mexican fine dining to the edge, 365 00:16:10,633 --> 00:16:13,066 and I mean the very edge. 366 00:16:13,200 --> 00:16:15,900 Has your food ever made sounds before? 367 00:16:16,033 --> 00:16:18,133 Man: They can hear, also, the birds and the rain, so-- 368 00:16:18,266 --> 00:16:19,500 [Sounds of birds chirping] Pati: Really? 369 00:16:19,633 --> 00:16:22,066 [Speaking Spanish] Mm-hmm. 370 00:16:22,200 --> 00:16:24,066 Pati, voice-over: Or has your dessert 371 00:16:24,200 --> 00:16:27,400 ever resembled an entire mountain ecosystem? 372 00:16:27,533 --> 00:16:28,833 Every time-- 373 00:16:28,966 --> 00:16:31,400 It's like a mystic forest right now. Ha ha ha! 374 00:16:31,533 --> 00:16:32,966 Meet the Koli brothers: 375 00:16:33,100 --> 00:16:35,266 Rodrigo the baker, Daniel the chef, 376 00:16:35,400 --> 00:16:37,566 and Patricio the sommelier. 377 00:16:37,700 --> 00:16:40,866 Pati: But you look identical except with no beard 378 00:16:41,033 --> 00:16:42,266 and different kinds of beards. 379 00:16:42,400 --> 00:16:43,900 Just a little bit of detail! 380 00:16:44,033 --> 00:16:46,400 Daniel: The most iconic thing in Koli 381 00:16:46,533 --> 00:16:48,433 or the objective we try to do 382 00:16:48,566 --> 00:16:52,200 is make the people from Monterrey be proud-- 383 00:16:52,333 --> 00:16:53,666 Of their own-- from they own cuisine 384 00:16:53,800 --> 00:16:54,966 and their own tradition. 385 00:16:55,100 --> 00:16:58,400 The only way we can talk to the customers 386 00:16:58,533 --> 00:17:00,633 about the history of Nuevo León, 387 00:17:00,766 --> 00:17:03,066 it was through a tasting menu. 388 00:17:03,200 --> 00:17:04,366 Pati, voice-over: Centuries ago, 389 00:17:04,500 --> 00:17:07,033 Northern Mexicans were called barbarians. 390 00:17:07,166 --> 00:17:09,800 So, Koli's menu honors their ancestors. 391 00:17:09,933 --> 00:17:12,133 Each course is a story. 392 00:17:12,266 --> 00:17:13,833 So, show me! I want to eat! 393 00:17:13,966 --> 00:17:16,400 Pati, voice-over: The menu starts with an origin story 394 00:17:16,533 --> 00:17:18,700 in a dish called The Meteorite, 395 00:17:18,833 --> 00:17:21,700 honoring the asteroid that hit the Yucatán 396 00:17:21,833 --> 00:17:24,100 66 million years ago. 397 00:17:27,066 --> 00:17:29,400 [Rodrigo and Pati speaking Spanish] 398 00:17:29,533 --> 00:17:32,233 It totally tastes like a Machacado taco... 399 00:17:32,366 --> 00:17:33,500 in one bite. 400 00:17:33,633 --> 00:17:35,600 Pati, voice-over: And course number 2... 401 00:17:35,733 --> 00:17:37,800 3 traditional soups of Nuevo León, 402 00:17:37,933 --> 00:17:39,300 each in one bite: 403 00:17:39,433 --> 00:17:42,266 Fideo seco, menudo, and puchero. 404 00:17:44,100 --> 00:17:46,333 [Speaking Spanish] Ha ha ha! 405 00:17:46,466 --> 00:17:50,066 You're kind of playing around with your customers' minds. 406 00:17:50,200 --> 00:17:51,866 Yes! Ha ha ha! 407 00:17:52,000 --> 00:17:55,266 He's like, "No, no, no. What I just ate should have been a soup, 408 00:17:55,400 --> 00:17:57,533 but it tastes just exactly, but it was fish." 409 00:17:57,666 --> 00:17:59,700 It was like, "Is this a dream or is it reality?" 410 00:17:59,833 --> 00:18:01,266 Pati, voice-over: And my dessert is a nod 411 00:18:01,400 --> 00:18:03,466 to Nuevo León's culture of carne asada 412 00:18:03,600 --> 00:18:05,533 and burning around the grill. 413 00:18:05,666 --> 00:18:07,033 But chocolate charcoal? 414 00:18:07,166 --> 00:18:09,966 It definitely looks like a piece of dry wood. 415 00:18:14,666 --> 00:18:17,633 Mmm! Mmm. 416 00:18:17,766 --> 00:18:19,733 I can keep on eating this one. 417 00:18:19,866 --> 00:18:22,433 Pati, voice-over: To some, Koli's experimentation 418 00:18:22,566 --> 00:18:24,400 might seem fanciful. 419 00:18:24,533 --> 00:18:27,366 Others might appreciate art you can eat. 420 00:18:27,500 --> 00:18:30,633 They have won me over with their passion for innovation 421 00:18:30,766 --> 00:18:32,866 and engaging all the senses. 422 00:18:33,000 --> 00:18:34,900 [Sounds of birds chirping] 423 00:18:35,033 --> 00:18:36,466 Every time the customer's-- 424 00:18:36,600 --> 00:18:37,900 Like, "Where are the birds?" 425 00:18:38,033 --> 00:18:38,966 They're looking everywhere. "Where are the birds?" 426 00:18:39,100 --> 00:18:40,566 Pati: Thank you guys for inviting me. 427 00:18:40,700 --> 00:18:43,933 It's been a treat to see a family at work 428 00:18:44,066 --> 00:18:47,100 and a family at work really pushing the envelope. 429 00:18:47,233 --> 00:18:48,833 Cheers. Ha ha! 430 00:18:50,733 --> 00:18:52,400 I know you're here for the duck. 431 00:18:52,533 --> 00:18:53,966 I am, I am. Ha ha ha! 432 00:18:54,100 --> 00:18:57,633 So, now it's time to get it out and give it a glaze. 433 00:18:57,766 --> 00:18:58,966 All right. Looks so good. 434 00:18:59,100 --> 00:19:01,066 I know! Isn't it so beautiful? 435 00:19:01,200 --> 00:19:02,133 Smells really good, too. 436 00:19:02,266 --> 00:19:03,833 I'm gonna flip the duck, OK, 437 00:19:03,966 --> 00:19:06,833 for the--oh! Look at this beautiful thing. 438 00:19:06,966 --> 00:19:08,566 We're gonna use the fat. 439 00:19:08,700 --> 00:19:11,733 We're gonna make a corn tamale. 440 00:19:11,866 --> 00:19:12,966 You mean out of the fat? In a skillet. 441 00:19:13,100 --> 00:19:14,033 Si. Oh, wow. 442 00:19:14,166 --> 00:19:15,966 So, instead of using lard or butter, 443 00:19:16,100 --> 00:19:17,400 we're gonna use duck fat. 444 00:19:17,533 --> 00:19:18,766 Who loves duck fat? 445 00:19:18,900 --> 00:19:19,966 Everyone loves duck fat. 446 00:19:20,100 --> 00:19:21,100 You love duck fat! 447 00:19:21,233 --> 00:19:22,833 We're gonna put it in a measuring cup. 448 00:19:22,966 --> 00:19:25,400 This is like duck fat gold. 449 00:19:25,533 --> 00:19:27,400 We're gonna use all that fat. 450 00:19:27,533 --> 00:19:29,100 Now you can glaze away. 451 00:19:29,233 --> 00:19:31,233 [Both speaking Spanish] 452 00:19:32,633 --> 00:19:34,833 We want to use all of it. 453 00:19:34,966 --> 00:19:38,400 Let's put it back in the oven for 15 minutes. 454 00:19:38,533 --> 00:19:41,233 The first thing we're gonna do is, 455 00:19:41,366 --> 00:19:44,600 you're gonna add 1/4 cup of chicken broth in here. 456 00:19:44,733 --> 00:19:45,900 Perfect. 457 00:19:46,033 --> 00:19:47,733 We're gonna puree in batches, 458 00:19:47,866 --> 00:19:50,766 and then we're gonna do about 4 cups of corn. 459 00:19:50,900 --> 00:19:52,800 Just half of this. 460 00:19:52,933 --> 00:19:54,233 Si. That looks good. 461 00:19:54,366 --> 00:19:57,666 We're gonna add all this garlic puree. 462 00:19:57,800 --> 00:19:59,366 I'm removing the bottom. 463 00:19:59,500 --> 00:20:00,833 Pati, voice-over: This is the same garlic 464 00:20:00,966 --> 00:20:03,266 that we roasted earlier inside the duck. 465 00:20:03,400 --> 00:20:05,400 You can just squeeze the cloves. 466 00:20:05,533 --> 00:20:08,100 And now we're gonna puree that until completely smooth. 467 00:20:08,233 --> 00:20:11,066 [Whirring] 468 00:20:11,200 --> 00:20:14,633 So, we're doing the corn puree in batches. 469 00:20:14,766 --> 00:20:16,800 The first one we did with the roasted garlic, 470 00:20:16,933 --> 00:20:18,166 a little bit of the broth. 471 00:20:18,300 --> 00:20:20,733 And this we pureed until completely smooth. 472 00:20:20,866 --> 00:20:22,166 You can just pour it here. 473 00:20:22,300 --> 00:20:26,066 And then, we're gonna puree the second batch, 474 00:20:26,200 --> 00:20:28,766 but we're gonna leave that very coarse and chunky. 475 00:20:28,900 --> 00:20:32,666 I'm gonna add the other 1/4 cup of chicken broth. 476 00:20:32,800 --> 00:20:34,333 And then you're gonna add-- The rest? 477 00:20:34,466 --> 00:20:36,466 The remaining--yeah. 478 00:20:36,600 --> 00:20:37,766 [Speaking Spanish] 479 00:20:37,900 --> 00:20:39,200 [Whirring] 480 00:20:39,333 --> 00:20:40,666 Keep going. Yeah. 481 00:20:40,800 --> 00:20:42,200 Yeah, 'cause we want it chunky. 482 00:20:42,333 --> 00:20:43,800 Of course. 483 00:20:45,366 --> 00:20:49,000 And we need to measure 1 1/2 cups of this, 484 00:20:49,133 --> 00:20:50,533 the Masa Harina. 485 00:20:50,666 --> 00:20:52,400 You can level it off with a knife 486 00:20:52,533 --> 00:20:53,866 or with Sami's finger. 487 00:20:54,000 --> 00:20:56,200 [Speaking Spanish] 488 00:20:56,333 --> 00:20:59,533 1 teaspoon baking powder, 1 teaspoon baking soda. 489 00:20:59,666 --> 00:21:01,233 [Speaking Spanish] 490 00:21:01,366 --> 00:21:04,166 And this is good because it will make the tamale puff. 491 00:21:04,300 --> 00:21:07,466 I'm adding a teaspoon of salt. 492 00:21:07,600 --> 00:21:10,966 Tamales usually have one kind of fat. 493 00:21:11,100 --> 00:21:12,366 Not usually duck fat, though. 494 00:21:12,500 --> 00:21:14,933 Not usually duck fat, but we're... 495 00:21:15,066 --> 00:21:16,600 paving waves here. 496 00:21:16,733 --> 00:21:19,633 So, I'm gonna add 3/4 cups. That's good. 497 00:21:19,766 --> 00:21:23,133 And now we're gonna add 2 tablespoons of piloncillo. 498 00:21:23,266 --> 00:21:24,333 That's all this? 499 00:21:24,466 --> 00:21:25,366 [Speaking Spanish] 500 00:21:25,500 --> 00:21:26,700 I'm gonna close this. 501 00:21:26,833 --> 00:21:30,533 You start over the lowest possible speed. 502 00:21:30,666 --> 00:21:32,700 I'm gonna take the duck out. 503 00:21:32,833 --> 00:21:35,566 Oh, it's so beautiful! 504 00:21:35,700 --> 00:21:37,966 [Speaking Spanish] 505 00:21:38,100 --> 00:21:40,966 And, you know, it needs to rest anyway 506 00:21:41,100 --> 00:21:43,366 before we carve it. OK. 507 00:21:43,500 --> 00:21:44,666 [Silverware rattling] 508 00:21:44,800 --> 00:21:46,533 We're gonna make a tamale. 509 00:21:46,666 --> 00:21:49,133 So, you go that side, I go this side, yeah? 510 00:21:53,000 --> 00:21:54,266 Yes. 511 00:21:54,400 --> 00:21:58,700 So, as we continue doing this, 512 00:21:58,833 --> 00:22:03,233 I'm gonna preheat my skillet at medium heat. 513 00:22:03,366 --> 00:22:05,000 Perfect. 514 00:22:05,133 --> 00:22:06,066 I think that's ready. 515 00:22:06,200 --> 00:22:07,466 Done? Yeah. 516 00:22:07,600 --> 00:22:09,766 [Turns mixer off] That's done. 517 00:22:09,900 --> 00:22:12,533 We have the oven at 375. 518 00:22:12,666 --> 00:22:16,566 We're gonna put, like, 1/4 cup of the duck fat. 519 00:22:20,066 --> 00:22:21,300 [Sizzling] 520 00:22:21,433 --> 00:22:23,966 Oh, Mila's smelling the duck. Ha ha! 521 00:22:24,100 --> 00:22:26,966 So, you want the fat all--all over. 522 00:22:27,100 --> 00:22:29,366 You have to do it, like, gently, 523 00:22:29,500 --> 00:22:31,366 but with determination-- like, don't hesitate 524 00:22:31,500 --> 00:22:32,833 or you're gonna get burned. 525 00:22:32,966 --> 00:22:35,766 Like, once you start, don't stop. 526 00:22:35,900 --> 00:22:37,866 Go, go, go, go, go. 527 00:22:39,466 --> 00:22:42,633 It's starting to brown along the edges, 528 00:22:42,766 --> 00:22:44,900 and now what I like to do 529 00:22:45,033 --> 00:22:48,133 is I just like to spread the love 530 00:22:48,266 --> 00:22:51,366 and spread the duck fat all over. 531 00:22:51,500 --> 00:22:54,033 We let it cook here over the fire 532 00:22:54,166 --> 00:22:56,066 for, like, 4 to 5 minutes 533 00:22:56,200 --> 00:22:59,433 so it starts getting brown all over the edges. 534 00:22:59,566 --> 00:23:02,233 And then, I cover it with foil, 535 00:23:02,366 --> 00:23:04,133 and we put it in the oven for 30 minutes 536 00:23:04,266 --> 00:23:07,566 and then we uncover it and then let it brown on top for a few minutes. 537 00:23:07,700 --> 00:23:09,000 [Timer ticking] 538 00:23:09,133 --> 00:23:11,300 [Speaking Spanish] 539 00:23:11,433 --> 00:23:13,000 Yeah. Awesome. 540 00:23:13,133 --> 00:23:14,200 And then close, 541 00:23:14,333 --> 00:23:15,833 and then that's just 5 minutes. 542 00:23:15,966 --> 00:23:17,166 Can you count 5? 543 00:23:17,300 --> 00:23:19,533 You would carve the duck in a similar way 544 00:23:19,666 --> 00:23:21,000 as you would carve a chicken. 545 00:23:21,133 --> 00:23:24,866 So, I'm gonna cut...here 546 00:23:25,000 --> 00:23:27,566 along the line of the leg. 547 00:23:27,700 --> 00:23:30,833 And that's why it's really good to let it rest. OK. 548 00:23:32,933 --> 00:23:34,633 ...where the natural cut is. 549 00:23:34,766 --> 00:23:38,233 And you can separate the leg from the thigh, 550 00:23:38,366 --> 00:23:40,000 but it just looks so elegant, no? 551 00:23:40,133 --> 00:23:41,633 Like a nice chunk of meat, too, if you do it like that. 552 00:23:41,766 --> 00:23:42,866 Si. 553 00:23:45,566 --> 00:23:47,833 But I'm gonna give Sami a little bite. 554 00:23:47,966 --> 00:23:49,466 Uh-huh. 555 00:23:53,000 --> 00:23:55,433 Mmm! See? Ha ha! 556 00:23:55,566 --> 00:23:56,900 It's so good. The skin is so good. 557 00:23:57,033 --> 00:23:59,033 Si. It's done nice and crispy. 558 00:23:59,166 --> 00:24:00,633 So, do you want to give it a try? 559 00:24:02,600 --> 00:24:04,100 I can try. It's so spicy, though. 560 00:24:04,233 --> 00:24:06,200 I know. Ha ha ha! Yeah. 561 00:24:06,333 --> 00:24:08,600 Spicy is our blood, Sami! 562 00:24:08,733 --> 00:24:09,800 Yeah! 563 00:24:09,933 --> 00:24:12,633 Wherever your knife won't allow, 564 00:24:12,766 --> 00:24:15,066 you can go with the scissors. 565 00:24:15,200 --> 00:24:17,166 [Scissors snipping] 566 00:24:17,300 --> 00:24:19,633 You go the other side. 567 00:24:19,766 --> 00:24:20,733 And you want this? 568 00:24:20,866 --> 00:24:23,400 Si. Is that for me? Maybe? 569 00:24:23,533 --> 00:24:25,633 For you, maybe. 570 00:24:25,766 --> 00:24:26,666 Good? 571 00:24:26,800 --> 00:24:29,233 Mmm, mmm, mmm. Mm-hmm! 572 00:24:29,366 --> 00:24:31,400 Mmm, mmm, mmm! 573 00:24:31,533 --> 00:24:32,666 Not too spicy? 574 00:24:32,800 --> 00:24:34,100 No! 575 00:24:37,600 --> 00:24:38,800 Oh, my gosh. 576 00:24:42,600 --> 00:24:52,566 ♪ 577 00:24:56,066 --> 00:24:57,366 Mmm! Oh, my gosh. 578 00:24:57,500 --> 00:24:59,500 It's like a souffle, almost. 579 00:24:59,633 --> 00:25:00,666 Mm-hmm! 580 00:25:00,800 --> 00:25:02,266 Wow. 581 00:25:05,200 --> 00:25:07,366 Mmm, mmm! 582 00:25:07,500 --> 00:25:09,300 The spice is gonna hit in a second. 583 00:25:09,433 --> 00:25:11,433 I know! Mmm. 584 00:25:11,566 --> 00:25:14,500 Mmm, mmm, mmm. 585 00:25:14,633 --> 00:25:16,266 Pati, voice-over: For recipes and information 586 00:25:16,400 --> 00:25:20,700 from this episode and more, visit PatiJinich.com. 587 00:25:20,833 --> 00:25:24,166 And connect! Find me on Facebook, TikTok, 588 00:25:24,300 --> 00:25:28,300 Twitter, Instagram, and Pinterest @PatiJinich. 589 00:25:29,900 --> 00:25:31,000 Announcer: "Pati's Mexican Table" 590 00:25:31,133 --> 00:25:32,433 is brought to you by... 591 00:25:32,566 --> 00:25:38,866 [Singers singing in Spanish] 592 00:25:39,000 --> 00:25:41,600 Man: La Costeña ¡por sabor! 593 00:25:41,733 --> 00:25:45,366 Woman: Traditional recipes, authentic flavors, 594 00:25:45,500 --> 00:25:46,533 and ingredients. 595 00:25:46,666 --> 00:25:49,133 A taste of México in 90 seconds. 596 00:25:49,266 --> 00:25:51,566 SOMOS--food from the heart of México. 597 00:25:51,700 --> 00:25:54,733 ♪ 598 00:25:54,866 --> 00:25:56,500 Singers: ♪ Avocados from Mexico ♪ 599 00:25:57,000 --> 00:25:58,900 A tradition of authentic Latin flavors 600 00:25:58,966 --> 00:26:00,100 and family recipes. 601 00:26:00,166 --> 00:26:01,500 Tropical Cheese. 602 00:26:01,700 --> 00:26:04,266 Woman: Stand Together-- helping every person rise. 603 00:26:04,400 --> 00:26:06,566 More information at StandTogether.org. 604 00:26:06,700 --> 00:26:10,166 Woman: Here, the typical arroz con pollo...or not! 605 00:26:10,300 --> 00:26:11,466 Unfollow la Receta. 606 00:26:11,600 --> 00:26:12,633 Mahatma rice. 607 00:26:12,766 --> 00:26:14,266 Woman: King Arthur Baking Company. 608 00:26:14,400 --> 00:26:15,966 Find out more about our Masa Harina 609 00:26:16,100 --> 00:26:17,733 at KingArthurBaking.com. 610 00:26:17,866 --> 00:26:21,133 ["Nationwide" theme playing on guitar] 611 00:26:22,866 --> 00:26:25,233 Man: Cozilumbre--cookware, bakeware, and kitchenware 612 00:26:25,366 --> 00:26:27,833 for cooking up tradiciones in your cocinas. 613 00:26:30,500 --> 00:26:32,466 Man: Gobierno de Monterrey. 614 00:26:32,600 --> 00:26:34,700 Man: Proud to support "Pati's Mexican Table" 615 00:26:34,833 --> 00:26:36,166 on Public Television.