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00:00:02,533 --> 00:00:03,833
Pati, voice-over: 
The Maya were once

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one of the most advanced 
civilizations in the Americas,

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00:00:06,933 --> 00:00:08,666
but today, 
they are fighting to keep

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00:00:08,800 --> 00:00:10,366
their culture relevant.

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[Speaking Spanish]

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Pati, voice-over: 
Zoila Cen and her

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mother Irma teach

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Mayan dishes and customs 
at their oasis Aldea Xbatún

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to help keep 
that history alive, but...

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Pati: If you want to eat here, 
you actually

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00:00:24,800 --> 00:00:26,200
have to cook here.

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Pati, voice-over: 
Which you know I'm game for.

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Pati: We're picking 
some chaya. OK.

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Pati, voice-over: At the Mayan 
gates of the underworld,

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the pristine cenote Xocempich,

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Zoila opens up about her work 
as a civil rights lawyer

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for wrongly imprisoned Mayans.

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Honored to share the traditions 
of this beautiful culture,

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I'm teaching you how to 
make sikil pák,

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a smoky pumpkin seed salsa,

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and a citrusy chaya leaf soup.

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[Birds chirping]

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♪

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[Child shouts]

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[Speaks Spanish]

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♪

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Mm-hmm, 
mm-hmm, mm-hmm.

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Super sweet.

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-[Woman speaks Spanish] 
-Yeah.

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♪

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[Pati speaks Spanish]

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♪

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So breathtaking.

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Announcer: "Pati's Mexican 
Table" is brought to you by...

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♪

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Announcer: 
La Costeña. ¡por sabor!

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Men: ♪ Avocados from Mexico

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♪

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Announcer: Stand together. 
Helping every person rise.

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More information 
at standtogether.org.

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[Acoustic guitar plays 
Nationwide jingle]

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Announcer: Here, the 
typical arroz con pollo or not.

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Unfollow la Receta. 
Mahatma Rice.

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Announcer: Levenger-- 
nearly 40 years of craftmanship

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for readers, writers, 
thinkers, and doers.

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♪

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♪

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[Speaking Spanish]

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Pati, voice-over: I'm not sure 
if there's

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a happier occasion to stumble 
into than a birthday party

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the same day I'm visiting 
Aldea Xbatún.

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Think of it like a family-run

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Maya bed and breakfast 
near Valladolid.

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One of these kids is 
a year older.

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[Speaking Spanish]

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Pati: This is 
Chaya water.

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[Speaking Spanish]

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[Fire crackling]

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[Speaking Spanish]

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Pati, voice-over: Aldea Xbatún 
was an idea by Doña Irma

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and her family to preserve 
and honor their Maya roots

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by hosting visitors 
and sharing traditional meals,

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but there's a catch.

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Pati: If you want to eat here, 
you actually have to cook here,

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which makes me so happy!

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[Speaking Spanish]

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Pati, voice-over: That includes 
harvesting your own ingredients.

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We're picking some chaya.

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[Speaking Spanish]

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Chile.

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[Speaking Spanish]

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Pati: We're gonna 
go get eggs!

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[Speaking Spanish]

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Ha ha ha!

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-Ha ha ha! 
-OK.

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If you want eggs,

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you have to come 
and get your eggs, OK?

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Pati, voice-over: With our fresh 
ingredients,

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Irma and her daughter Zoila 
are ready to teach me

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their first traditional 
Mayan dish, sikil pák,

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a smoky, nutty salsa made 
with toasted pumpkin seeds,

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and rather than the usual 
take with tomatoes,

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they are using green plums.

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[Speaking Spanish]

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Pati, voice-over: 
Add salt, chile,

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and a little orange juice,

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and this simple dish 
is bursting with flavor.

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[Speaking Spanish]

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Mmm! Mmm!

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Mmm!

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Very tasty.

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[Speaking Spanish]

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Pati: You chew on the seed 
like an olive,

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but when you chew on the seed,

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it's, like, so tart 
and acidic and juicy and yum.

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[Speaking Spanish]

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OK.

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Pati, voice-over: 
This nutritious soup is made

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with chaya, 
ground pumpkin seeds,

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and torn handmade tortillas.

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[Speaking Spanish]

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Pati: Ah!

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[Speaking Spanish]

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Pati, voice-over: 
Simple, but it hits the spot.

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[Speaking Spanish]

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Pati: This is so good!

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Pati, voice-over: So good 
that we have to try

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these recipes at home.

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♪

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Pati: Sami, they 
showed me how to make

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this pumpkin seed dip 
that's called sikil pák.

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-Sikil pák? 
-Sikil pák,

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and I just Googled 
what sikil pák means.

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Apparently, sikil is 
Maya for pumpkin seeds.

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OK.

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And pák is Maya 
for tomatoes,

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and most of the things 
go charred or roasted,

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and we're gonna 
just roast

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or char everything 
in there.

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[Speaking Spanish]

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-All together? 
-All together.

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So we want them to 
super char on the outside,

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not to get burnt 
on the inside.

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So the sikil pák 
they made there had

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the pumpkin seeds 
always with the shell.

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I'm curious to taste 
to see what it's like

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without the shell.

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Which one would you 
want to make,

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the one with the shell 
or without the shell?

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I'll make 
without the shell.

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OK. So we have to 
toast them.

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On this side, 
I'll do the ones

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with the shell,

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and on that side, 
without the shell.

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So you just have to be, 
you know, paying attention

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because you don't 
want them to burn,

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and you also have to be 
flipping the tomatoes.

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Right, right, right.

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-It's fun, no? 
-Yeah.

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And then you get to 
choose your habanero

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-Chiles are capricious... 
-OK.

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but habaneros tend 
to be really spicy,

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so you can expect heat.

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Yeah. Heh.

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Choose your own 
adventure.

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I'll try green.

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So you have to multitask,

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and you have to be flipping

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because we want them to 
roast and char everywhere.

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OK. Sami, our seeds 
are burning,

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so this is enough.

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Like, you want them 
to toast just like these.

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So I'm gonna start 
putting mine here.

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[Dog barks]

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00:08:40,533 --> 00:08:43,766
-Uh-oh. 
-Mila, look. Seeds.

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Oh, she loves them.

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[Speaking Spanish]

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00:08:46,433 --> 00:08:47,700
So look.

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00:08:47,833 --> 00:08:50,566
As these ones continue 
to do its thing,

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I have my molcajete here.

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Do you want to grab 
yours over there?

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I'm gonna use--

163
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this is a coffee 
or spice grinder.

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OK.

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First the ones 
with the shell. Aqui.

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We're grinding it 
along with salt.

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00:09:07,433 --> 00:09:09,833
[Grinding]

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00:09:09,966 --> 00:09:14,400
So this is the toasted, 
ground pumpkin seeds

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with salt.

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But now we're making 
a version

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without the shell.

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Yeah. That's really good.

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00:09:23,133 --> 00:09:26,500
♪

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00:09:26,633 --> 00:09:28,733
[Grinding]

175
00:09:30,666 --> 00:09:34,833
OK. Why don't we start 
adding one by one

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the ones that look 
the mushiest, softest?

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00:09:39,966 --> 00:09:42,600
Squeeze the juice 
before you put it here.

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00:09:42,733 --> 00:09:46,933
Oh. Now, 
this is ridiculous!

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00:09:47,066 --> 00:09:48,800
Now--now we mash.

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00:09:48,933 --> 00:09:50,533
Oh, this is beautiful.

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00:09:50,666 --> 00:09:53,866
For people who don't 
have a molcajete,

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00:09:54,000 --> 00:09:56,500
you could throw this 
in the food processor

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00:09:56,633 --> 00:10:00,466
and just process until 
how chunky you want it,

184
00:10:00,633 --> 00:10:04,033
but you kind of wouldn't 
get this magic,

185
00:10:04,166 --> 00:10:07,000
you know, of, like, 
the ingredients mashing,

186
00:10:07,133 --> 00:10:10,866
like, with this rhythm 
and on this rock,

187
00:10:11,000 --> 00:10:13,633
and it's just bound 
to taste different.

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00:10:13,766 --> 00:10:15,300
-Yeah. 
-But we're not done.

189
00:10:15,433 --> 00:10:17,233
-Oh, no. 
-Chile. Ha ha!

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00:10:17,366 --> 00:10:18,833
So because we 
don't want it to be,

191
00:10:18,966 --> 00:10:21,766
like, crazy spicy, 
I'm gonna add

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00:10:21,900 --> 00:10:25,200
a half of an habanero 
in here.

193
00:10:25,333 --> 00:10:27,733
-With the seeds and all? 
-With the seeds.

194
00:10:27,866 --> 00:10:30,833
OK. So I'm 
adding this much.

195
00:10:30,966 --> 00:10:33,100
So the other thing 
that we need to add

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00:10:33,233 --> 00:10:35,433
is a fresh herb.

197
00:10:35,566 --> 00:10:38,833
We have chives, 
and we have cilantro

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00:10:38,966 --> 00:10:40,266
that we're growing here.

199
00:10:40,400 --> 00:10:42,000
We could, you know, 
do one and one,

200
00:10:42,133 --> 00:10:43,300
continue the distinction.

201
00:10:43,433 --> 00:10:44,600
-OK. Let's do that. 
-Yeah.

202
00:10:44,733 --> 00:10:47,000
So I'll do chives 
because I love chives.

203
00:10:47,133 --> 00:10:49,333
OK. I like cilantro. 
Yeah.

204
00:10:49,466 --> 00:10:52,900
So in part of the Yucatán, 
they use cilantro.

205
00:10:53,033 --> 00:10:56,733
In a part of the Yucatán, 
they use chives.

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00:10:56,866 --> 00:10:58,900
OK. So I'm adding some, 
and I'm leaving

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00:10:59,033 --> 00:11:01,366
some for garnish.

208
00:11:01,500 --> 00:11:02,700
Pati: Come try mine. 
Sami: We should both try. Yeah.

209
00:11:02,833 --> 00:11:04,166
OK.

210
00:11:09,266 --> 00:11:11,200
-Hmm. Very good. 
-Mmm.

211
00:11:11,333 --> 00:11:13,633
Definitely, like, strong, 
but it doesn't,

212
00:11:13,766 --> 00:11:14,866
like, completely mask.

213
00:11:15,000 --> 00:11:17,000
Mm-hmm. 
Let's try yours.

214
00:11:17,133 --> 00:11:18,433
Right on.

215
00:11:21,733 --> 00:11:23,700
I like mine better.

216
00:11:23,833 --> 00:11:27,433
Mmm. Can I tell 
you something?

217
00:11:27,566 --> 00:11:29,933
Tell me something.

218
00:11:30,066 --> 00:11:32,866
I think yours 
has the flavors

219
00:11:33,000 --> 00:11:34,566
come together 
much better.

220
00:11:34,700 --> 00:11:35,900
Mm-hmm.

221
00:11:36,033 --> 00:11:39,066
-That's it, Mom. 
-Ha ha ha!

222
00:11:39,200 --> 00:11:41,200
Pati, voice-over: Ancient Mayans 
were once considered

223
00:11:41,333 --> 00:11:44,100
the most advanced civilization 
in astrology,

224
00:11:44,233 --> 00:11:46,200
writing, and medicine,

225
00:11:46,333 --> 00:11:48,900
but as the region 
was colonized by Spain,

226
00:11:49,033 --> 00:11:50,933
they suffered centuries 
of oppression

227
00:11:51,066 --> 00:11:55,300
and human rights violations, 
some that continue today.

228
00:11:55,433 --> 00:11:58,333
Zoila Cen is not only 
a talented cook

229
00:11:58,466 --> 00:12:00,133
but a lawyer and activist,

230
00:12:00,266 --> 00:12:02,433
who has made it her mission 
to fight prejudice

231
00:12:02,566 --> 00:12:04,900
against her people.

232
00:12:05,033 --> 00:12:07,166
We wanted a quiet place to talk,

233
00:12:07,300 --> 00:12:09,733
so why not get away 
to the underworld,

234
00:12:09,866 --> 00:12:14,466
a secret sacred cenote, 
Xocempich.

235
00:12:17,466 --> 00:12:20,700
[Speaking Spanish]

236
00:12:20,833 --> 00:12:22,033
Wow!

237
00:12:22,166 --> 00:12:23,200
Pati, voice-over: Cenotes 
are underground caves

238
00:12:23,333 --> 00:12:25,100
that fill with rainwater 
over time.

239
00:12:25,233 --> 00:12:28,366
This is one of thousands 
across the Yucatán Peninsula.

240
00:12:28,500 --> 00:12:30,466
[Speaking Spanish]

241
00:12:40,566 --> 00:12:41,833
Pati, voice-over: Zoila's 
passion is fighting

242
00:12:41,966 --> 00:12:43,433
for human rights.

243
00:12:43,566 --> 00:12:44,966
When she's not at the aldea,

244
00:12:45,100 --> 00:12:47,766
she's a lawyer working 
as a volunteer translator

245
00:12:47,900 --> 00:12:50,900
at a local prison, 
where she helps Mayan inmates

246
00:12:51,033 --> 00:12:54,800
being held without 
representation or resources.

247
00:12:54,933 --> 00:12:56,933
[Speaking Spanish]

248
00:13:17,733 --> 00:13:18,833
Mm-hmm.

249
00:13:23,100 --> 00:13:25,200
Pati, voice-over: She's since 
expanded her pro-bono services

250
00:13:25,333 --> 00:13:27,333
within the local Mayan community

251
00:13:27,466 --> 00:13:32,333
but without much support because 
she's Mayan and she's a woman.

252
00:13:33,566 --> 00:13:35,500
[Speaking Spanish]

253
00:13:55,533 --> 00:13:57,233
Pati, voice-over: Irma has 
instilled pride and knowledge

254
00:13:57,366 --> 00:14:00,000
into her children that is 
now being passed forward

255
00:14:00,133 --> 00:14:01,933
to future generations.

256
00:14:02,066 --> 00:14:04,966
Now I want to pass on 
her chaya soup.

257
00:14:05,100 --> 00:14:09,200
♪

258
00:14:09,333 --> 00:14:12,200
My friends from the aldea 
shared with me

259
00:14:12,333 --> 00:14:13,566
this chaya soup

260
00:14:13,700 --> 00:14:15,866
that's incredibly easy to make.

261
00:14:16,000 --> 00:14:17,300
You can make it with chaya,

262
00:14:17,433 --> 00:14:20,466
you can make it 
with Swiss chard or watercress.

263
00:14:21,866 --> 00:14:24,633
One of the things that 
I loved the most about that soup

264
00:14:24,766 --> 00:14:27,300
was that you tear 
fresh corn tortillas

265
00:14:27,433 --> 00:14:31,300
into the soup, 
or you chase the soup with them.

266
00:14:31,433 --> 00:14:34,766
So here we're gonna make 
fresh corn tortillas,

267
00:14:34,900 --> 00:14:37,966
but we're gonna make them 
with chives and cilantro

268
00:14:38,100 --> 00:14:41,833
in the masa to make that taste 
even more powerful.

269
00:14:41,966 --> 00:14:46,300
So I have 2 1/2 cups of 
masa harina that went in here.

270
00:14:46,433 --> 00:14:48,733
I'm gonna add a pinch of salt.

271
00:14:48,866 --> 00:14:54,466
I'm gonna add 1 2/3 cup 
of lukewarm water,

272
00:14:54,600 --> 00:14:57,300
but I'm gonna add it 
a little at a time...

273
00:14:59,166 --> 00:15:01,800
mixing the masa harina 
with the water.

274
00:15:01,933 --> 00:15:05,366
You don't want the masa 
to be crumbly like this.

275
00:15:05,500 --> 00:15:08,066
It has to come together.

276
00:15:08,200 --> 00:15:11,533
I think it's gonna end up 
being, like, two cups.

277
00:15:13,533 --> 00:15:15,533
OK. That's feeling good.

278
00:15:17,533 --> 00:15:20,533
And I'm going to 
super finely chop

279
00:15:20,666 --> 00:15:24,766
a little bit of chives, 
a little bit of cilantro.

280
00:15:24,900 --> 00:15:27,600
I'm gonna add it into the masa.

281
00:15:30,066 --> 00:15:31,666
A little more.

282
00:15:31,800 --> 00:15:35,433
My masa is really thirsty today.

283
00:15:37,233 --> 00:15:39,133
So you don't want it to be wet,

284
00:15:39,266 --> 00:15:42,400
but you do want it 
to really come together.

285
00:15:42,533 --> 00:15:46,233
OK. So now that I have my masa,

286
00:15:46,366 --> 00:15:51,466
and I'm making 14 to 16 balls.

287
00:15:51,600 --> 00:15:55,733
Then we have the tortilla press, 
our thin plastic.

288
00:15:55,866 --> 00:15:59,933
Then we have our ball 
about 2 inches,

289
00:16:00,066 --> 00:16:02,333
1 1/2 to 2 inches.

290
00:16:02,466 --> 00:16:03,700
Put it on the press,

291
00:16:03,833 --> 00:16:05,300
add the plastic on top,

292
00:16:05,433 --> 00:16:07,566
and...here we go.

293
00:16:09,166 --> 00:16:13,433
And then remove 
the plastic from the top.

294
00:16:13,566 --> 00:16:19,333
As the tortilla cooks and those 
herbs cook within the masa,

295
00:16:19,466 --> 00:16:22,400
they're just going to 
unlock their flavor,

296
00:16:22,533 --> 00:16:26,000
but meanwhile, I'm gonna make 
the next tortilla.

297
00:16:26,133 --> 00:16:27,566
Release the plastic.

298
00:16:27,700 --> 00:16:30,633
Oh, so beautiful!

299
00:16:31,866 --> 00:16:33,466
Second one comes here. OK.

300
00:16:33,600 --> 00:16:36,466
So it's, like, 60 seconds 
on one side

301
00:16:36,600 --> 00:16:39,200
and then, like, 90 seconds 
on the other.

302
00:16:39,333 --> 00:16:42,600
You do want to flip it 
when the second side

303
00:16:42,733 --> 00:16:44,333
has browned a little more.

304
00:16:44,466 --> 00:16:46,766
This one already has 
the air pockets in it.

305
00:16:46,900 --> 00:16:49,166
OK. So this one is ready...

306
00:16:51,566 --> 00:16:53,366
and this one's ready, too.

307
00:16:53,500 --> 00:16:56,200
So I'll continue with the soup.

308
00:16:56,333 --> 00:16:59,833
This is a chaya soup, 
but it is very difficult

309
00:16:59,966 --> 00:17:01,600
to get chaya in the U.S.,

310
00:17:01,733 --> 00:17:06,266
so that's why I've been growing 
my own two chaya plants.

311
00:17:06,400 --> 00:17:08,666
This is chaya. 
Look at the leaves.

312
00:17:08,800 --> 00:17:10,666
I mean, they're beautiful.

313
00:17:10,800 --> 00:17:15,433
So I'm going to combine 
this chaya with watercress,

314
00:17:15,566 --> 00:17:18,366
but you can make this 
as spinach or watercress

315
00:17:18,500 --> 00:17:20,433
or Swiss chard soup, as well.

316
00:17:20,566 --> 00:17:23,933
OK. Before I remove my comal,

317
00:17:24,066 --> 00:17:27,466
I want to roast 
an habanero or two.

318
00:17:30,433 --> 00:17:33,166
Because I'm gonna make 
a little mix of habanero

319
00:17:33,300 --> 00:17:35,666
with sweet lime juice,

320
00:17:35,800 --> 00:17:41,100
I'm going to squeeze 
the juice of two sweet limes.

321
00:17:41,233 --> 00:17:44,066
I wish they could make 
a perfume out of it.

322
00:17:44,200 --> 00:17:46,866
It's so delicious. 
It's not acid.

323
00:17:47,000 --> 00:17:53,566
If you can't find sweet lime, 
you can mix lime and lemon

324
00:17:53,700 --> 00:17:55,800
and then a little bit of salt.

325
00:17:55,933 --> 00:17:58,100
So adding the salt in here,

326
00:17:58,233 --> 00:18:02,600
and the other thing that 
you add to the soup

327
00:18:02,733 --> 00:18:04,933
is toasted pumpkin seeds,

328
00:18:05,066 --> 00:18:06,666
which I'm gonna toast right now.

329
00:18:06,800 --> 00:18:10,500
These are hulled 
pumpkin seeds that are raw.

330
00:18:10,633 --> 00:18:12,433
I'm adding them here.

331
00:18:14,400 --> 00:18:16,500
And these toast so fast.

332
00:18:16,633 --> 00:18:19,633
I don't want them to brown. 
I don't want them to burn.

333
00:18:19,766 --> 00:18:21,866
I just want them 
to release their oils

334
00:18:22,000 --> 00:18:23,633
and their flavor.

335
00:18:23,766 --> 00:18:24,866
OK. So this is enough.

336
00:18:25,000 --> 00:18:26,433
We don't want them to burn.

337
00:18:26,566 --> 00:18:29,200
So I'm removing 
my pumpkin seeds.

338
00:18:33,366 --> 00:18:35,266
So I'm gonna add 
my pumpkin seeds

339
00:18:35,400 --> 00:18:38,800
in my coffee or spice grinder,

340
00:18:38,933 --> 00:18:41,266
and then I'm adding salt.

341
00:18:43,800 --> 00:18:45,233
Grind.

342
00:18:45,366 --> 00:18:47,200
[Grinding]

343
00:18:50,233 --> 00:18:51,300
OK.

344
00:18:53,233 --> 00:18:55,566
I'm gonna add it back in here.

345
00:18:55,700 --> 00:18:57,200
It's hot.

346
00:18:59,366 --> 00:19:03,000
I'm gonna remove 
my charred habaneros.

347
00:19:03,133 --> 00:19:08,533
They're ready. 
Super soft and toasted.

348
00:19:08,666 --> 00:19:11,600
So I'm just gonna chop 
the habaneros.

349
00:19:14,200 --> 00:19:16,433
OK. Yum!

350
00:19:16,566 --> 00:19:19,500
I'm gonna put these 
right in here.

351
00:19:19,633 --> 00:19:24,400
So this habanero-sweet lime 
condiment

352
00:19:24,533 --> 00:19:26,100
you're gonna add to taste

353
00:19:26,233 --> 00:19:30,966
and then these ground toasted 
pumpkin seeds with salt,

354
00:19:31,100 --> 00:19:33,066
and now we need to make 
the soup.

355
00:19:33,200 --> 00:19:38,433
So I'm gonna add a couple 
tablespoons vegetable oil.

356
00:19:38,566 --> 00:19:43,633
Then I'm gonna chop half 
of a white onion.

357
00:19:43,766 --> 00:19:47,766
♪

358
00:19:47,900 --> 00:19:49,833
Finely chopped.

359
00:19:52,333 --> 00:19:54,633
I gonna add the onion right 
in the oil,

360
00:19:54,766 --> 00:19:56,266
which should be hot already.

361
00:19:56,400 --> 00:20:00,966
This is over medium heat.

362
00:20:01,100 --> 00:20:04,400
I'm gonna stir.

363
00:20:04,533 --> 00:20:08,766
Then we're gonna do 
a banana pepper.

364
00:20:10,833 --> 00:20:14,100
You can keep the seeds 
or remove the seeds.

365
00:20:14,233 --> 00:20:15,500
I'm removing the seeds 
because I think

366
00:20:15,633 --> 00:20:19,066
I have enough chile seeds 
in my habanero mix.

367
00:20:19,200 --> 00:20:25,533
♪

368
00:20:25,666 --> 00:20:27,066
I'm gonna mix.

369
00:20:27,200 --> 00:20:30,433
[Sizzling]

370
00:20:30,566 --> 00:20:36,400
Then I'm gonna pour directly 
over 8 cups of chicken broth.

371
00:20:36,533 --> 00:20:38,833
This is homemade, 
but you can use store bought.

372
00:20:38,966 --> 00:20:42,400
I always make a bunch 
and just keep it in the freezer.

373
00:20:42,533 --> 00:20:44,866
Because I want it to boil faster 
because I'm hungry,

374
00:20:45,000 --> 00:20:47,366
I'm gonna cover it,

375
00:20:47,500 --> 00:20:51,433
and as it comes to a boil, 
I'm just gonna cut my--

376
00:20:51,566 --> 00:20:53,000
so these are watercress,

377
00:20:53,133 --> 00:20:57,900
which has a bit more bite 
than spinach.

378
00:20:58,033 --> 00:21:01,733
I want all the leaves, 
and I just want the upper part

379
00:21:01,866 --> 00:21:04,333
of the stems.

380
00:21:04,466 --> 00:21:08,766
I'm gonna cut my few 
chaya leaves that I have here,

381
00:21:08,900 --> 00:21:10,966
but they're gonna add

382
00:21:11,100 --> 00:21:13,500
flavor and personality 
to the soup,

383
00:21:13,633 --> 00:21:18,533
and then this is 
starting to boil.

384
00:21:22,633 --> 00:21:27,000
Mmm. Mmm! Super subtle.

385
00:21:27,133 --> 00:21:29,300
It needs a little salt, 
but I can taste

386
00:21:29,433 --> 00:21:33,266
the banana chile, 
and I can taste the onion.

387
00:21:35,433 --> 00:21:39,466
Mix it. Oh, you can see 
the yellow there.

388
00:21:39,600 --> 00:21:42,200
Now I'm gonna add all my greens.

389
00:21:46,166 --> 00:21:49,100
Mix it.

390
00:21:49,233 --> 00:21:50,733
OK, and that's it.

391
00:21:50,866 --> 00:21:54,066
As we say in Mexico, 
all we need is un hervor.

392
00:21:54,200 --> 00:21:57,133
Just that means let it come 
back to a simmer

393
00:21:57,266 --> 00:21:59,300
one more time, 
and we're set.

394
00:21:59,433 --> 00:22:02,300
It smells so good.

395
00:22:02,433 --> 00:22:07,333
OK. so now I gonna add 
this pepita mix.

396
00:22:07,466 --> 00:22:12,000
I'm just gonna add some 
nutty, salty flavor.

397
00:22:12,133 --> 00:22:19,000
Then I'm gonna add some of this 
habanero-sweet lime mix.

398
00:22:19,133 --> 00:22:24,366
Then I'm gonna do this.

399
00:22:24,500 --> 00:22:27,133
Then I'm gonna...

400
00:22:27,266 --> 00:22:30,266
And this is 
a whole different soup.

401
00:22:30,400 --> 00:22:33,333
Mmm, mmm, mmm.

402
00:22:33,466 --> 00:22:36,100
Mmm. Mmm!

403
00:22:39,300 --> 00:22:42,200
Mmm! Mm-hmm. Repeat.

404
00:22:42,333 --> 00:22:44,866
And you're gonna want 
to spoon, dunk,

405
00:22:45,000 --> 00:22:46,500
eat just like me.

406
00:22:46,633 --> 00:22:49,900
Mmm! Simple. Delicious. Yum.

407
00:22:50,033 --> 00:22:51,833
♪

408
00:22:51,966 --> 00:22:53,266
Pati, voice-over: 
Back at the aldea,

409
00:22:53,400 --> 00:22:55,833
Irma's family is at work 
on another traditional dish,

410
00:22:55,966 --> 00:22:57,433
huevos encamisados.

411
00:22:57,566 --> 00:22:59,566
Fresh-made corn masa is used

412
00:22:59,700 --> 00:23:03,600
to make tortillas stuffed 
with eggs and cooked.

413
00:23:03,733 --> 00:23:05,933
Then they're topped off 
with a tangy salsita

414
00:23:06,066 --> 00:23:08,966
made with onions, 
chile, and chaya.

415
00:23:09,100 --> 00:23:12,100
[Speaking Spanish]

416
00:23:12,233 --> 00:23:17,200
♪

417
00:23:17,333 --> 00:23:18,633
Mmm!

418
00:23:21,900 --> 00:23:23,633
Pati, voice-over: And now 
a special treat

419
00:23:23,766 --> 00:23:25,566
to top it all off,

420
00:23:25,700 --> 00:23:29,366
handmade chocolate served 
with xtabentún,

421
00:23:29,500 --> 00:23:32,100
a Mayan anise and honey liquor,

422
00:23:32,233 --> 00:23:34,700
Irma's traditional way 
of offering gratitude

423
00:23:34,833 --> 00:23:38,066
to people, to food, 
to the culture.

424
00:23:38,200 --> 00:23:40,133
[Speaking Spanish]

425
00:24:04,900 --> 00:24:06,666
Mmm!

426
00:24:15,700 --> 00:24:18,266
Pati, voice-over: Don't forget 
it's someone's birthday,

427
00:24:18,400 --> 00:24:21,133
and it's time 
for my favorite part.

428
00:24:21,266 --> 00:24:23,266
[Speaking Spanish]

429
00:24:25,600 --> 00:24:28,066
[Singing in Spanish]

430
00:24:44,133 --> 00:24:46,466
[Speaking Spanish]

431
00:24:57,033 --> 00:25:07,033
♪

432
00:25:22,633 --> 00:25:24,233
Pati: For recipes 
and information

433
00:25:24,366 --> 00:25:25,933
from this episode and more,

434
00:25:26,066 --> 00:25:28,633
visit patijinich.com

435
00:25:28,766 --> 00:25:30,066
and connect.

436
00:25:30,200 --> 00:25:32,366
Find me on Facebook, TikTok,

437
00:25:32,500 --> 00:25:33,733
Twitter, Instagram,

438
00:25:33,866 --> 00:25:36,666
and Pinterest @PatiJinich.

439
00:25:36,800 --> 00:25:39,100
Announcer: "Pati's Mexican 
Table" is brought to you by...

440
00:25:39,233 --> 00:25:46,733
♪

441
00:25:46,866 --> 00:25:48,966
Announcer: 
La Costeña. ¡por sabor!

442
00:25:49,100 --> 00:25:50,533
Men: ♪ Avocados from Mexico

443
00:25:50,666 --> 00:25:54,066
♪

444
00:25:54,200 --> 00:25:56,466
Announcer: Stand together. 
Helping every person rise.

445
00:25:56,600 --> 00:25:58,766
More information 
at standtogether.org.

446
00:25:59,133 --> 00:26:04,033
[Acoustic guitar plays 
Nationwide jingle]

447
00:26:04,166 --> 00:26:07,400
Announcer: Here, the 
typical arroz con pollo or not.

448
00:26:07,533 --> 00:26:10,033
Unfollow la Receta. 
Mahatma Rice.

449
00:26:10,166 --> 00:26:12,366
Announcer: Levenger-- 
nearly 40 years of craftmanship

450
00:26:12,500 --> 00:26:15,733
for readers, writers, 
thinkers, and doers.

451
00:26:15,866 --> 00:26:17,466
Announcer: Proud to support 
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452
00:26:17,600 --> 00:26:19,233
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453
00:26:22,900 --> 00:26:25,933
♪