WEBVTT

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Pati, voice-over:
The Maya were once

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one of the most advanced
civilizations in the Americas,

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but today,
they are fighting to keep

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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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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,

08:21.200 --> 08:23.133 align:start position:22.5% line:84.67% size:67.5%
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,

08:31.000 --> 08:32.533 align:start position:42.5% line:84.67% size:45%
so this is enough.

08:32.666 --> 08:35.400 align:start position:25% line:79.33% size:47.5%
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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-Uh-oh.
-Mila, look. Seeds.

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Oh, she loves them.

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[Speaking Spanish]

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So look.

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As these ones continue
to do its thing,

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I have my molcajete here.

08:53.400 --> 08:55.666 align:start position:40% line:79.33% size:47.5%
Do you want to grab
yours over there?

08:57.666 --> 08:58.800 align:start position:50% line:84.67% size:37.5%
I'm gonna use--

08:58.933 --> 09:01.066 align:start position:47.5% line:79.33% size:40%
this is a coffee
or spice grinder.

09:01.200 --> 09:02.300 align:start position:10% line:84.67% size:7.5%
OK.

09:02.433 --> 09:04.833 align:start position:37.5% line:79.33% size:35%
First the ones
with the shell. Aqui.

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We're grinding it
along with salt.

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[Grinding]

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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.

09:23.133 --> 09:26.500 align:start position:47.5% line:84.67% size:2.5%
♪

09:26.633 --> 09:28.733 align:start position:37.5% line:84.67% size:25%
[Grinding]

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OK. Why don't we start
adding one by one

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the ones that look
the mushiest, softest?

09:39.966 --> 09:42.600 align:start position:30% line:79.33% size:42.5%
Squeeze the juice
before you put it here.

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Oh. Now,
this is ridiculous!

09:47.066 --> 09:48.800 align:start position:47.5% line:84.67% size:42.5%
Now--now we mash.

09:48.933 --> 09:50.533 align:start position:35% line:84.67% size:55%
Oh, this is beautiful.

09:50.666 --> 09:53.866 align:start position:37.5% line:79.33% size:50%
For people who don't
have a molcajete,

09:54.000 --> 09:56.500 align:start position:37.5% line:79.33% size:50%
you could throw this
in the food processor

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and just process until
how chunky you want it,

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but you kind of wouldn't
get this magic,

10:04.166 --> 10:07.000 align:start position:30% line:79.33% size:47.5%
you know, of, like,
the ingredients mashing,

10:07.133 --> 10:10.866 align:start position:35% line:79.33% size:55%
like, with this rhythm
and on this rock,

10:11.000 --> 10:13.633 align:start position:42.5% line:79.33% size:47.5%
and it's just bound
to taste different.

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-Yeah.
-But we're not done.

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-Oh, no.
-Chile. Ha ha!

10:17.366 --> 10:18.833 align:start position:37.5% line:10% size:32.5%
So because we
don't want it to be,

10:18.966 --> 10:21.766 align:start position:42.5% line:10% size:45%
like, crazy spicy,
I'm gonna add

10:21.900 --> 10:25.200 align:start position:37.5% line:10% size:52.5%
a half of an habanero
in here.

10:25.333 --> 10:27.733 align:start position:20% line:79.33% size:60%
-With the seeds and all?
-With the seeds.

10:27.866 --> 10:30.833 align:start position:47.5% line:10% size:25%
OK. So I'm
adding this much.

10:30.966 --> 10:33.100 align:start position:40% line:79.33% size:45%
So the other thing
that we need to add

10:33.233 --> 10:35.433 align:start position:50% line:84.67% size:40%
is a fresh herb.

10:35.566 --> 10:38.833 align:start position:37.5% line:10% size:37.5%
We have chives,
and we have cilantro

10:38.966 --> 10:40.266 align:start position:30% line:10% size:60%
that we're growing here.

10:40.400 --> 10:42.000 align:start position:10% line:79.33% size:47.5%
We could, you know,
do one and one,

10:42.133 --> 10:43.300 align:start position:10% line:84.67% size:62.5%
continue the distinction.

10:43.433 --> 10:44.600 align:start position:27.5% line:79.33% size:47.5%
-OK. Let's do that.
-Yeah.

10:44.733 --> 10:47.000 align:start position:35% line:79.33% size:42.5%
So I'll do chives
because I love chives.

10:47.133 --> 10:49.333 align:start position:10% line:79.33% size:50%
OK. I like cilantro.
Yeah.

10:49.466 --> 10:52.900 align:start position:22.5% line:79.33% size:65%
So in part of the Yucatán,
they use cilantro.

10:53.033 --> 10:56.733 align:start position:25% line:79.33% size:62.5%
In a part of the Yucatán,
they use chives.

10:56.866 --> 10:58.900 align:start position:30% line:79.33% size:57.5%
OK. So I'm adding some,
and I'm leaving

10:59.033 --> 11:01.366 align:start position:47.5% line:84.67% size:42.5%
some for garnish.

11:01.500 --> 11:02.700 align:start position:22.5% line:79.33% size:50%
Pati: Come try mine.
Sami: We should both try. Yeah.

11:02.833 --> 11:04.166 align:start position:67.5% line:84.67% size:7.5%
OK.

11:09.266 --> 11:11.200 align:start position:30% line:79.33% size:40%
-Hmm. Very good.
-Mmm.

11:11.333 --> 11:13.633 align:start position:10% line:79.33% size:62.5%
Definitely, like, strong,
but it doesn't,

11:13.766 --> 11:14.866 align:start position:10% line:84.67% size:55%
like, completely mask.

11:15.000 --> 11:17.000 align:start position:50% line:79.33% size:17.5%
Mm-hmm.
Let's try yours.

11:17.133 --> 11:18.433 align:start position:10% line:84.67% size:22.5%
Right on.

11:21.733 --> 11:23.700 align:start position:10% line:84.67% size:47.5%
I like mine better.

11:23.833 --> 11:27.433 align:start position:50% line:79.33% size:37.5%
Mmm. Can I tell
you something?

11:27.566 --> 11:29.933 align:start position:10% line:84.67% size:45%
Tell me something.

11:30.066 --> 11:32.866 align:start position:50% line:79.33% size:32.5%
I think yours
has the flavors

11:33.000 --> 11:34.566 align:start position:55% line:79.33% size:32.5%
come together
much better.

11:34.700 --> 11:35.900 align:start position:10% line:84.67% size:17.5%
Mm-hmm.

11:36.033 --> 11:39.066 align:start position:30% line:79.33% size:40%
-That's it, Mom.
-Ha ha ha!

11:39.200 --> 11:41.200 align:start position:10% line:79.33% size:80%
Pati, voice-over: Ancient Mayans
were once considered

11:41.333 --> 11:44.100 align:start position:12.5% line:79.33% size:75%
the most advanced civilization
in astrology,

11:44.233 --> 11:46.200 align:start position:22.5% line:84.67% size:55%
writing, and medicine,

11:46.333 --> 11:48.900 align:start position:27.5% line:79.33% size:42.5%
but as the region
was colonized by Spain,

11:49.033 --> 11:50.933 align:start position:20% line:79.33% size:57.5%
they suffered centuries
of oppression

11:51.066 --> 11:55.300 align:start position:15% line:79.33% size:70%
and human rights violations,
some that continue today.

11:55.433 --> 11:58.333 align:start position:22.5% line:79.33% size:52.5%
Zoila Cen is not only
a talented cook

11:58.466 --> 12:00.133 align:start position:17.5% line:84.67% size:65%
but a lawyer and activist,

12:00.266 --> 12:02.433 align:start position:15% line:79.33% size:67.5%
who has made it her mission
to fight prejudice

12:02.566 --> 12:04.900 align:start position:27.5% line:84.67% size:47.5%
against her people.

12:05.033 --> 12:07.166 align:start position:10% line:84.67% size:80%
We wanted a quiet place to talk,

12:07.300 --> 12:09.733 align:start position:27.5% line:79.33% size:47.5%
so why not get away
to the underworld,

12:09.866 --> 12:14.466 align:start position:20% line:79.33% size:57.5%
a secret sacred cenote,
Xocempich.

12:17.466 --> 12:20.700 align:start position:10% line:10% size:45%
[Speaking Spanish]

12:20.833 --> 12:22.033 align:start position:10% line:10% size:10%
Wow!

12:22.166 --> 12:23.200 align:start position:17.5% line:79.33% size:62.5%
Pati, voice-over: Cenotes
are underground caves

12:23.333 --> 12:25.100 align:start position:20% line:79.33% size:60%
that fill with rainwater
over time.

12:25.233 --> 12:28.366 align:start position:17.5% line:10% size:60%
This is one of thousands
across the Yucatán Peninsula.

12:28.500 --> 12:30.466 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

12:40.566 --> 12:41.833 align:start position:17.5% line:10% size:62.5%
Pati, voice-over: Zoila's
passion is fighting

12:41.966 --> 12:43.433 align:start position:27.5% line:10% size:42.5%
for human rights.

12:43.566 --> 12:44.966 align:start position:15% line:84.67% size:70%
When she's not at the aldea,

12:45.100 --> 12:47.766 align:start position:20% line:79.33% size:55%
she's a lawyer working
as a volunteer translator

12:47.900 --> 12:50.900 align:start position:25% line:79.33% size:45%
at a local prison,
where she helps Mayan inmates

12:51.033 --> 12:54.800 align:start position:27.5% line:10% size:45%
being held without
representation or resources.

12:54.933 --> 12:56.933 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

13:17.733 --> 13:18.833 align:start position:10% line:10% size:17.5%
Mm-hmm.

13:23.100 --> 13:25.200 align:start position:15% line:10% size:72.5%
Pati, voice-over: She's since
expanded her pro-bono services

13:25.333 --> 13:27.333 align:start position:10% line:84.67% size:80%
within the local Mayan community

13:27.466 --> 13:32.333 align:start position:10% line:79.33% size:80%
but without much support because
she's Mayan and she's a woman.

13:33.566 --> 13:35.500 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

13:55.533 --> 13:57.233 align:start position:15% line:10% size:65%
Pati, voice-over: Irma has
instilled pride and knowledge

13:57.366 --> 14:00.000 align:start position:17.5% line:10% size:62.5%
into her children that is
now being passed forward

14:00.133 --> 14:01.933 align:start position:22.5% line:10% size:55%
to future generations.

14:02.066 --> 14:04.966 align:start position:22.5% line:79.33% size:52.5%
Now I want to pass on
her chaya soup.

14:05.100 --> 14:09.200 align:start position:47.5% line:84.67% size:2.5%
♪

14:09.333 --> 14:12.200 align:start position:17.5% line:79.33% size:62.5%
My friends from the aldea
shared with me

14:12.333 --> 14:13.566 align:start position:30% line:84.67% size:37.5%
this chaya soup

14:13.700 --> 14:15.866 align:start position:10% line:84.67% size:77.5%
that's incredibly easy to make.

14:16.000 --> 14:17.300 align:start position:15% line:84.67% size:67.5%
You can make it with chaya,

14:17.433 --> 14:20.466 align:start position:30% line:79.33% size:37.5%
you can make it
with Swiss chard or watercress.

14:21.866 --> 14:24.633 align:start position:22.5% line:79.33% size:55%
One of the things that
I loved the most about that soup

14:24.766 --> 14:27.300 align:start position:30% line:79.33% size:42.5%
was that you tear
fresh corn tortillas

14:27.433 --> 14:31.300 align:start position:32.5% line:79.33% size:35%
into the soup,
or you chase the soup with them.

14:31.433 --> 14:34.766 align:start position:20% line:79.33% size:60%
So here we're gonna make
fresh corn tortillas,

14:34.900 --> 14:37.966 align:start position:17.5% line:79.33% size:62.5%
but we're gonna make them
with chives and cilantro

14:38.100 --> 14:41.833 align:start position:12.5% line:79.33% size:75%
in the masa to make that taste
even more powerful.

14:41.966 --> 14:46.300 align:start position:22.5% line:79.33% size:57.5%
So I have 2 1/2 cups of
masa harina that went in here.

14:46.433 --> 14:48.733 align:start position:12.5% line:84.67% size:75%
I'm gonna add a pinch of salt.

14:48.866 --> 14:54.466 align:start position:20% line:79.33% size:57.5%
I'm gonna add 1 2/3 cup
of lukewarm water,

14:54.600 --> 14:57.300 align:start position:22.5% line:79.33% size:50%
but I'm gonna add it
a little at a time...

14:59.166 --> 15:01.800 align:start position:22.5% line:79.33% size:55%
mixing the masa harina
with the water.

15:01.933 --> 15:05.366 align:start position:22.5% line:10% size:57.5%
You don't want the masa
to be crumbly like this.

15:05.500 --> 15:08.066 align:start position:20% line:84.67% size:60%
It has to come together.

15:08.200 --> 15:11.533 align:start position:17.5% line:10% size:62.5%
I think it's gonna end up
being, like, two cups.

15:13.533 --> 15:15.533 align:start position:20% line:84.67% size:60%
OK. That's feeling good.

15:17.533 --> 15:20.533 align:start position:27.5% line:79.33% size:40%
And I'm going to
super finely chop

15:20.666 --> 15:24.766 align:start position:20% line:79.33% size:57.5%
a little bit of chives,
a little bit of cilantro.

15:24.900 --> 15:27.600 align:start position:10% line:84.67% size:77.5%
I'm gonna add it into the masa.

15:30.066 --> 15:31.666 align:start position:32.5% line:84.67% size:35%
A little more.

15:31.800 --> 15:35.433 align:start position:10% line:84.67% size:80%
My masa is really thirsty today.

15:37.233 --> 15:39.133 align:start position:10% line:84.67% size:77.5%
So you don't want it to be wet,

15:39.266 --> 15:42.400 align:start position:27.5% line:79.33% size:45%
but you do want it
to really come together.

15:42.533 --> 15:46.233 align:start position:10% line:10% size:77.5%
OK. So now that I have my masa,

15:46.366 --> 15:51.466 align:start position:12.5% line:84.67% size:75%
and I'm making 14 to 16 balls.

15:51.600 --> 15:55.733 align:start position:10% line:79.33% size:80%
Then we have the tortilla press,
our thin plastic.

15:55.866 --> 15:59.933 align:start position:22.5% line:79.33% size:52.5%
Then we have our ball
about 2 inches,

16:00.066 --> 16:02.333 align:start position:27.5% line:84.67% size:45%
1 1/2 to 2 inches.

16:02.466 --> 16:03.700 align:start position:25% line:10% size:50%
Put it on the press,

16:03.833 --> 16:05.300 align:start position:20% line:10% size:57.5%
add the plastic on top,

16:05.433 --> 16:07.566 align:start position:27.5% line:10% size:42.5%
and...here we go.

16:09.166 --> 16:13.433 align:start position:30% line:10% size:37.5%
And then remove
the plastic from the top.

16:13.566 --> 16:19.333 align:start position:10% line:79.33% size:77.5%
As the tortilla cooks and those
herbs cook within the masa,

16:19.466 --> 16:22.400 align:start position:22.5% line:79.33% size:52.5%
they're just going to
unlock their flavor,

16:22.533 --> 16:26.000 align:start position:12.5% line:79.33% size:72.5%
but meanwhile, I'm gonna make
the next tortilla.

16:26.133 --> 16:27.566 align:start position:25% line:84.67% size:50%
Release the plastic.

16:27.700 --> 16:30.633 align:start position:27.5% line:84.67% size:42.5%
Oh, so beautiful!

16:31.866 --> 16:33.466 align:start position:17.5% line:84.67% size:65%
Second one comes here. OK.

16:33.600 --> 16:36.466 align:start position:17.5% line:79.33% size:62.5%
So it's, like, 60 seconds
on one side

16:36.600 --> 16:39.200 align:start position:17.5% line:79.33% size:65%
and then, like, 90 seconds
on the other.

16:39.333 --> 16:42.600 align:start position:22.5% line:79.33% size:55%
You do want to flip it
when the second side

16:42.733 --> 16:44.333 align:start position:17.5% line:84.67% size:65%
has browned a little more.

16:44.466 --> 16:46.766 align:start position:25% line:79.33% size:50%
This one already has
the air pockets in it.

16:46.900 --> 16:49.166 align:start position:15% line:84.67% size:67.5%
OK. So this one is ready...

16:51.566 --> 16:53.366 align:start position:17.5% line:84.67% size:65%
and this one's ready, too.

16:53.500 --> 16:56.200 align:start position:10% line:84.67% size:77.5%
So I'll continue with the soup.

16:56.333 --> 16:59.833 align:start position:25% line:79.33% size:52.5%
This is a chaya soup,
but it is very difficult

16:59.966 --> 17:01.600 align:start position:17.5% line:84.67% size:62.5%
to get chaya in the U.S.,

17:01.733 --> 17:06.266 align:start position:10% line:79.33% size:77.5%
so that's why I've been growing
my own two chaya plants.

17:06.400 --> 17:08.666 align:start position:32.5% line:79.33% size:35%
This is chaya.
Look at the leaves.

17:08.800 --> 17:10.666 align:start position:17.5% line:84.67% size:65%
I mean, they're beautiful.

17:10.800 --> 17:15.433 align:start position:20% line:79.33% size:57.5%
So I'm going to combine
this chaya with watercress,

17:15.566 --> 17:18.366 align:start position:25% line:79.33% size:52.5%
but you can make this
as spinach or watercress

17:18.500 --> 17:20.433 align:start position:12.5% line:84.67% size:72.5%
or Swiss chard soup, as well.

17:20.566 --> 17:23.933 align:start position:12.5% line:84.67% size:72.5%
OK. Before I remove my comal,

17:24.066 --> 17:27.466 align:start position:32.5% line:79.33% size:37.5%
I want to roast
an habanero or two.

17:30.433 --> 17:33.166 align:start position:22.5% line:79.33% size:55%
Because I'm gonna make
a little mix of habanero

17:33.300 --> 17:35.666 align:start position:22.5% line:84.67% size:55%
with sweet lime juice,

17:35.800 --> 17:41.100 align:start position:22.5% line:79.33% size:50%
I'm going to squeeze
the juice of two sweet limes.

17:41.233 --> 17:44.066 align:start position:22.5% line:79.33% size:55%
I wish they could make
a perfume out of it.

17:44.200 --> 17:46.866 align:start position:27.5% line:79.33% size:45%
It's so delicious.
It's not acid.

17:47.000 --> 17:53.566 align:start position:12.5% line:79.33% size:72.5%
If you can't find sweet lime,
you can mix lime and lemon

17:53.700 --> 17:55.800 align:start position:12.5% line:84.67% size:75%
and then a little bit of salt.

17:55.933 --> 17:58.100 align:start position:15% line:84.67% size:67.5%
So adding the salt in here,

17:58.233 --> 18:02.600 align:start position:20% line:79.33% size:60%
and the other thing that
you add to the soup

18:02.733 --> 18:04.933 align:start position:17.5% line:84.67% size:62.5%
is toasted pumpkin seeds,

18:05.066 --> 18:06.666 align:start position:10% line:84.67% size:80%
which I'm gonna toast right now.

18:06.800 --> 18:10.500 align:start position:27.5% line:79.33% size:40%
These are hulled
pumpkin seeds that are raw.

18:10.633 --> 18:12.433 align:start position:22.5% line:84.67% size:52.5%
I'm adding them here.

18:14.400 --> 18:16.500 align:start position:20% line:84.67% size:60%
And these toast so fast.

18:16.633 --> 18:19.633 align:start position:15% line:79.33% size:67.5%
I don't want them to brown.
I don't want them to burn.

18:19.766 --> 18:21.866 align:start position:27.5% line:79.33% size:40%
I just want them
to release their oils

18:22.000 --> 18:23.633 align:start position:27.5% line:84.67% size:42.5%
and their flavor.

18:23.766 --> 18:24.866 align:start position:22.5% line:84.67% size:55%
OK. So this is enough.

18:25.000 --> 18:26.433 align:start position:15% line:84.67% size:67.5%
We don't want them to burn.

18:26.566 --> 18:29.200 align:start position:30% line:79.33% size:37.5%
So I'm removing
my pumpkin seeds.

18:33.366 --> 18:35.266 align:start position:30% line:79.33% size:40%
So I'm gonna add
my pumpkin seeds

18:35.400 --> 18:38.800 align:start position:12.5% line:84.67% size:75%
in my coffee or spice grinder,

18:38.933 --> 18:41.266 align:start position:17.5% line:84.67% size:62.5%
and then I'm adding salt.

18:43.800 --> 18:45.233 align:start position:42.5% line:84.67% size:15%
Grind.

18:45.366 --> 18:47.200 align:start position:37.5% line:84.67% size:25%
[Grinding]

18:50.233 --> 18:51.300 align:start position:45% line:84.67% size:7.5%
OK.

18:53.233 --> 18:55.566 align:start position:12.5% line:84.67% size:75%
I'm gonna add it back in here.

18:55.700 --> 18:57.200 align:start position:37.5% line:84.67% size:22.5%
It's hot.

18:59.366 --> 19:03.000 align:start position:27.5% line:10% size:40%
I'm gonna remove
my charred habaneros.

19:03.133 --> 19:08.533 align:start position:30% line:10% size:35%
They're ready.
Super soft and toasted.

19:08.666 --> 19:11.600 align:start position:22.5% line:10% size:55%
So I'm just gonna chop
the habaneros.

19:14.200 --> 19:16.433 align:start position:37.5% line:84.67% size:20%
OK. Yum!

19:16.566 --> 19:19.500 align:start position:27.5% line:79.33% size:47.5%
I'm gonna put these
right in here.

19:19.633 --> 19:24.400 align:start position:15% line:79.33% size:67.5%
So this habanero-sweet lime
condiment

19:24.533 --> 19:26.100 align:start position:17.5% line:84.67% size:62.5%
you're gonna add to taste

19:26.233 --> 19:30.966 align:start position:12.5% line:79.33% size:72.5%
and then these ground toasted
pumpkin seeds with salt,

19:31.100 --> 19:33.066 align:start position:20% line:79.33% size:57.5%
and now we need to make
the soup.

19:33.200 --> 19:38.433 align:start position:20% line:79.33% size:62.5%
So I'm gonna add a couple
tablespoons vegetable oil.

19:38.566 --> 19:43.633 align:start position:20% line:10% size:60%
Then I'm gonna chop half
of a white onion.

19:43.766 --> 19:47.766 align:start position:47.5% line:10% size:2.5%
♪

19:47.900 --> 19:49.833 align:start position:30% line:84.67% size:37.5%
Finely chopped.

19:52.333 --> 19:54.633 align:start position:15% line:79.33% size:67.5%
I gonna add the onion right
in the oil,

19:54.766 --> 19:56.266 align:start position:15% line:84.67% size:70%
which should be hot already.

19:56.400 --> 20:00.966 align:start position:17.5% line:84.67% size:62.5%
This is over medium heat.

20:01.100 --> 20:04.400 align:start position:30% line:84.67% size:37.5%
I'm gonna stir.

20:04.533 --> 20:08.766 align:start position:27.5% line:79.33% size:47.5%
Then we're gonna do
a banana pepper.

20:10.833 --> 20:14.100 align:start position:22.5% line:79.33% size:55%
You can keep the seeds
or remove the seeds.

20:14.233 --> 20:15.500 align:start position:22.5% line:10% size:55%
I'm removing the seeds
because I think

20:15.633 --> 20:19.066 align:start position:17.5% line:10% size:62.5%
I have enough chile seeds
in my habanero mix.

20:19.200 --> 20:25.533 align:start position:47.5% line:10% size:2.5%
♪

20:25.666 --> 20:27.066 align:start position:32.5% line:84.67% size:35%
I'm gonna mix.

20:27.200 --> 20:30.433 align:start position:37.5% line:84.67% size:25%
[Sizzling]

20:30.566 --> 20:36.400 align:start position:12.5% line:79.33% size:70%
Then I'm gonna pour directly
over 8 cups of chicken broth.

20:36.533 --> 20:38.833 align:start position:27.5% line:79.33% size:42.5%
This is homemade,
but you can use store bought.

20:38.966 --> 20:42.400 align:start position:25% line:79.33% size:52.5%
I always make a bunch
and just keep it in the freezer.

20:42.533 --> 20:44.866 align:start position:10% line:79.33% size:80%
Because I want it to boil faster
because I'm hungry,

20:45.000 --> 20:47.366 align:start position:27.5% line:84.67% size:47.5%
I'm gonna cover it,

20:47.500 --> 20:51.433 align:start position:17.5% line:79.33% size:65%
and as it comes to a boil,
I'm just gonna cut my--

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so these are watercress,

20:53.133 --> 20:57.900 align:start position:17.5% line:79.33% size:62.5%
which has a bit more bite
than spinach.

20:58.033 --> 21:01.733 align:start position:22.5% line:79.33% size:55%
I want all the leaves,
and I just want the upper part

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of the stems.

21:04.466 --> 21:08.766 align:start position:25% line:10% size:50%
I'm gonna cut my few
chaya leaves that I have here,

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but they're gonna add

21:11.100 --> 21:13.500 align:start position:22.5% line:79.33% size:55%
flavor and personality
to the soup,

21:13.633 --> 21:18.533 align:start position:27.5% line:79.33% size:40%
and then this is
starting to boil.

21:22.633 --> 21:27.000 align:start position:20% line:84.67% size:57.5%
Mmm. Mmm! Super subtle.

21:27.133 --> 21:29.300 align:start position:20% line:79.33% size:57.5%
It needs a little salt,
but I can taste

21:29.433 --> 21:33.266 align:start position:30% line:79.33% size:42.5%
the banana chile,
and I can taste the onion.

21:35.433 --> 21:39.466 align:start position:20% line:79.33% size:57.5%
Mix it. Oh, you can see
the yellow there.

21:39.600 --> 21:42.200 align:start position:10% line:84.67% size:80%
Now I'm gonna add all my greens.

21:46.166 --> 21:49.100 align:start position:40% line:84.67% size:17.5%
Mix it.

21:49.233 --> 21:50.733 align:start position:27.5% line:84.67% size:45%
OK, and that's it.

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As we say in Mexico,
all we need is un hervor.

21:54.200 --> 21:57.133 align:start position:15% line:79.33% size:67.5%
Just that means let it come
back to a simmer

21:57.266 --> 21:59.300 align:start position:32.5% line:79.33% size:35%
one more time,
and we're set.

21:59.433 --> 22:02.300 align:start position:27.5% line:84.67% size:45%
It smells so good.

22:02.433 --> 22:07.333 align:start position:22.5% line:79.33% size:55%
OK. so now I gonna add
this pepita mix.

22:07.466 --> 22:12.000 align:start position:20% line:79.33% size:57.5%
I'm just gonna add some
nutty, salty flavor.

22:12.133 --> 22:19.000 align:start position:10% line:79.33% size:77.5%
Then I'm gonna add some of this
habanero-sweet lime mix.

22:19.133 --> 22:24.366 align:start position:20% line:84.67% size:57.5%
Then I'm gonna do this.

22:24.500 --> 22:27.133 align:start position:27.5% line:84.67% size:42.5%
Then I'm gonna...

22:27.266 --> 22:30.266 align:start position:35% line:79.33% size:27.5%
And this is
a whole different soup.

22:30.400 --> 22:33.333 align:start position:32.5% line:84.67% size:35%
Mmm, mmm, mmm.

22:33.466 --> 22:36.100 align:start position:37.5% line:84.67% size:22.5%
Mmm. Mmm!

22:39.300 --> 22:42.200 align:start position:25% line:84.67% size:50%
Mmm! Mm-hmm. Repeat.

22:42.333 --> 22:44.866 align:start position:22.5% line:10% size:52.5%
And you're gonna want
to spoon, dunk,

22:45.000 --> 22:46.500 align:start position:27.5% line:10% size:42.5%
eat just like me.

22:46.633 --> 22:49.900 align:start position:15% line:10% size:70%
Mmm! Simple. Delicious. Yum.

22:50.033 --> 22:51.833 align:start position:47.5% line:10% size:2.5%
♪

22:51.966 --> 22:53.266 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
Back at the aldea,

22:53.400 --> 22:55.833 align:start position:20% line:79.33% size:60%
Irma's family is at work
on another traditional dish,

22:55.966 --> 22:57.433 align:start position:27.5% line:84.67% size:47.5%
huevos encamisados.

22:57.566 --> 22:59.566 align:start position:15% line:84.67% size:70%
Fresh-made corn masa is used

22:59.700 --> 23:03.600 align:start position:17.5% line:79.33% size:62.5%
to make tortillas stuffed
with eggs and cooked.

23:03.733 --> 23:05.933 align:start position:20% line:79.33% size:57.5%
Then they're topped off
with a tangy salsita

23:06.066 --> 23:08.966 align:start position:27.5% line:10% size:42.5%
made with onions,
chile, and chaya.

23:09.100 --> 23:12.100 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

23:12.233 --> 23:17.200 align:start position:47.5% line:10% size:2.5%
♪

23:17.333 --> 23:18.633 align:start position:45% line:10% size:10%
Mmm!

23:21.900 --> 23:23.633 align:start position:17.5% line:79.33% size:62.5%
Pati, voice-over: And now
a special treat

23:23.766 --> 23:25.566 align:start position:27.5% line:84.67% size:45%
to top it all off,

23:25.700 --> 23:29.366 align:start position:17.5% line:79.33% size:62.5%
handmade chocolate served
with xtabentún,

23:29.500 --> 23:32.100 align:start position:10% line:84.67% size:77.5%
a Mayan anise and honey liquor,

23:32.233 --> 23:34.700 align:start position:22.5% line:79.33% size:55%
Irma's traditional way
of offering gratitude

23:34.833 --> 23:38.066 align:start position:27.5% line:10% size:47.5%
to people, to food,
to the culture.

23:38.200 --> 23:40.133 align:start position:42.5% line:10% size:45%
[Speaking Spanish]

24:04.900 --> 24:06.666 align:start position:45% line:10% size:10%
Mmm!

24:15.700 --> 24:18.266 align:start position:12.5% line:79.33% size:75%
Pati, voice-over: Don't forget
it's someone's birthday,

24:18.400 --> 24:21.133 align:start position:32.5% line:79.33% size:32.5%
and it's time
for my favorite part.

24:21.266 --> 24:23.266 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

24:25.600 --> 24:28.066 align:start position:25% line:10% size:50%
[Singing in Spanish]

24:44.133 --> 24:46.466 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

24:57.033 --> 25:07.033 align:start position:87.5% line:10% size:2.5%
♪

25:22.633 --> 25:24.233 align:start position:27.5% line:10% size:42.5%
Pati: For recipes
and information

25:24.366 --> 25:25.933 align:start position:15% line:10% size:67.5%
from this episode and more,

25:26.066 --> 25:28.633 align:start position:25% line:10% size:50%
visit patijinich.com

25:28.766 --> 25:30.066 align:start position:35% line:10% size:30%
and connect.

25:30.200 --> 25:32.366 align:start position:15% line:10% size:70%
Find me on Facebook, TikTok,

25:32.500 --> 25:33.733 align:start position:27.5% line:10% size:47.5%
Twitter, Instagram,

25:33.866 --> 25:36.666 align:start position:17.5% line:10% size:65%
and Pinterest @PatiJinich.

25:36.800 --> 25:39.100 align:start position:17.5% line:10% size:65%
Announcer: "Pati's Mexican
Table" is brought to you by...

25:39.233 --> 25:46.733 align:start position:47.5% line:84.67% size:2.5%
♪

25:46.866 --> 25:48.966 align:start position:35% line:10% size:25%
Announcer:
La Costeña. ¡por sabor!

25:49.100 --> 25:50.533 align:start position:15% line:84.67% size:70%
Men: ♪ Avocados from Mexico 

25:50.666 --> 25:54.066 align:start position:47.5% line:84.67% size:2.5%
♪

25:54.200 --> 25:56.466 align:start position:17.5% line:10% size:65%
Announcer: Stand together.
Helping every person rise.

25:56.600 --> 25:58.766 align:start position:27.5% line:10% size:40%
More information
at standtogether.org.

25:59.133 --> 26:04.033 align:start position:22.5% line:10% size:55%
[Acoustic guitar plays
Nationwide jingle]

26:04.166 --> 26:07.400 align:start position:22.5% line:79.33% size:50%
Announcer: Here, the
typical arroz con pollo or not.

26:07.533 --> 26:10.033 align:start position:27.5% line:79.33% size:47.5%
Unfollow la Receta.
Mahatma Rice.

26:10.166 --> 26:12.366 align:start position:22.5% line:79.33% size:52.5%
Announcer: Levenger--
nearly 40 years of craftmanship

26:12.500 --> 26:15.733 align:start position:22.5% line:79.33% size:52.5%
for readers, writers,
thinkers, and doers.

26:15.866 --> 26:17.466 align:start position:15% line:10% size:67.5%
Announcer: Proud to support
"Pati's Mexican Table"

26:17.600 --> 26:19.233 align:start position:22.5% line:10% size:52.5%
on public television.

26:22.900 --> 26:25.933 align:start position:47.5% line:84.67% size:2.5%
♪