WEBVTT

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Pati Jinich voice-over:
If you've heard of Xochimilco

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in Mexico City, it's probably

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for the bustling trajineras,

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but there's a quieter side

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where still waters
flow through floating gardens

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and ancient
farming wisdom endures.

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It's so beautiful!

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Pati, voice-over: In
a traditional smoke kitchen,

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Raul Jimenez cooks food
rooted in memory.

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His mission is to
preserve not just recipes,

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but also the land
that gives them life.

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Beneath the surface of
these waters

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lives the axolotl,

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an ancient creature
now endangered.

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Francisco Salvador
and Omar Espinoza

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are determined to save it

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and the ecosystem it depends on.

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[Playing shell]

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Pati, voice-over: That spirit of
care finds its way to my kitchen

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with an overwhelmingly
green dish.

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Oh, beautiful.

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Pati, voice-over:
Green pipián

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with green vegetables,

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a dish that nourishes

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and reminds us of what's
worth protecting.

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Mm, mm, mm.

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Pati, voice-over:
And ancho chile rellenos.

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Warm, smoky,
and full of meaning.

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This is the chubbiest taco
that I've ever made. [Laughs]

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Pati, voice-over: A quiet meal
and a reminder

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that resilience often begins
right at the table.

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Whoo!

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♪

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Mm.

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♪

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♪

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[Birds chirping]

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Pati: Mm! Mm-hmm.

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♪

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This is
so beautiful.

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That's fabulous.

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♪

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[Laughter]

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Mm.

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♪

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Está delicioso.

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[Birds chirping]

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[Bell rings]

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♪

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Announcer:
"Pati's Mexican Table"

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is brought to you by...

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♪

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Announcer: La Costeña.
¡Por sabor!

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Announcer: From the flavors
of the Caribbean

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to the tastes of Latin America,

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on the menu
with Marriott Bonvoy.

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♪

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Men: ♪ Avocados from Mexico ♪

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[Acoustic guitar plays
Avocados from Mexico jingle]

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Announcer: Over 40 years
bringing authentic

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Latin American flavors
to your table--

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Tropical Cheese.

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Eggland's Best,

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available in your grocer's
egg aisle.

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Visit egglandsbest.com.

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[Acoustic guitar playing
Nationwide jingle]

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[Birds chirping]
[Water splashing]

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Pati, voice-over:
Most mornings in Mexico City

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involve a frantic commute
with 22 million people.

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Mornings deep within
Xochimilco are...different.

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♪

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Sonia Tapia,
an agricultural specialist,

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invited me to explore
this living legacy.

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♪

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[Speaking Spanish]

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[Speaking Spanish]

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♪

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Pati, voice-over:
Here, life starts on the water.

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Xochimilco is famous
for its trajineras,

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the colorful,
flower-adorned boats

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that float through
the canals with music,

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food, and celebrations.

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But beyond the crowded,
touristy docks

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lies a quieter Xochimilco,

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where the ancient Chinampas,
or floating gardens,

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have sustained life
for centuries.

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[Sonia speaking Spanish]

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♪

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♪

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Pati, voice-over:
Chinampas are an extraordinary

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example of Aztec ingenuity.

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Built by layering mud,
lake sediment, and vegetation

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to create fertile farmland,

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these floating islands naturally

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irrigate and fertilize
themselves,

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making them one of
the most sustainable

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farming systems in the world.

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♪

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But many fear this
way of life is disappearing.

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♪

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[Sonia speaking Spanish]

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♪

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Pati, voice-over:
Walking through the Chinampas

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feels like stepping
into a painting.

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Rows of vibrant greens,
fragrant herbs,

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and colorful flowers
stretch across the land.

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♪

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[Pati speaking Spanish]

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[Speaking Spanish]

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♪

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[Pati speaking Spanish]

05:46.733 --> 05:48.733 align:start position:10% line:10% size:45%
[Speaking Spanish]

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♪

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Wow.

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Pati, voice-over:
Farmers here still use methods

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passed down for over
2,000 years,

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like the chapín
seedbed technique.

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By shaping small pots
from the rich canal mud,

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they create perfect nests
for seedlings

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full of nutrients and moisture.

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It's a process as much about
care and mindfulness

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as it is about farming.

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[Sonia speaking Spanish]

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Pati: Wow.

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[Pati speaking Spanish]

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Wow.

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♪

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[Pati speaking Spanish]

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No. [Laughs]

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[Speaking Spanish]

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Ah.
[Both laugh]

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Pati: I'm obsessing about
the no chile growing.

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[Both laugh]

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Pati, voice-over:
In recent decades, Chinampas

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fell into disrepair
due to neglect,

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but a new generation of chefs
has helped

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bring them back to life.

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In a traditional smoke kitchen
in one of the Chinampas,

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Raul Jimenez prepares
a vibrant pipián verde

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made with
pumpkin seeds, tomatillos,

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and tons of fresh herbs.

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He uses it to spoon over
seasoned pork and refried beans

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in a scrumptious taco.

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♪

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[Raul speaking Spanish]

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[Speaking Spanish]

07:52.166 --> 07:54.166 align:start position:22.5% line:10% size:57.5%
[Pati speaking Spanish]

07:54.400 --> 07:56.866 align:start position:22.5% line:10% size:57.5%
[Raul speaking Spanish]

07:57.000 --> 07:58.000 align:start position:20% line:10% size:60%
[Sonia speaking Spanish]

07:59.033 --> 08:00.000 align:start position:22.5% line:10% size:57.5%
[Raul speaking Spanish]

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Pati: Mm-hmm-hmm.
[Sonia speaking Spanish]

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[Pati speaking Spanish]

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is like...

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[Speaking Spanish]

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[Raul and Pati laugh]

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It's like
all the greens.

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[Speaking Spanish]
Mm.

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♪

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I'm trying to bring in
all the green

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from Xochimilco into my home,

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and living in this
universe of green

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to make a green pipián.

08:30.800 --> 08:35.033 align:start position:10% line:79.33% size:80%
I'm gonna get started by cooking
and toasting some ingredients

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and I'm gonna tell you
all about what a pipián is.

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A pipián is basically a sauce

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that lives within
the universe of the moles.

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I'm adding 3
garlic cloves into my water

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that's already starting to boil

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and then I'm gonna add
a pound of tomatillos,

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and I think this is
one of the most beautiful

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ingredients in
the universe because

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it is tart, it is clear,
it shines through,

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and then we're adding
mostly green things.

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I'm using a jalapeño
and a serrano,

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and I'm kind of thinking
that I'm gonna add

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two jalapeños and one serrano,

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because I want it
to have a lot of flavor.

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Removing the stems.
We're gonna cook these.

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And then here I have
my skillet over medium low.

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When you toast your
pumpkin seeds,

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when they're cooked inside,

09:33.700 --> 09:36.100 align:start position:22.5% line:79.33% size:55%
they will begin making
popping sounds.

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[Seeds popping]

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OK, so now they're
starting to toast.

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[Seeds popping]

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This is ready.

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You can see how much
the pumpkin seeds toasted.

09:46.700 --> 09:49.166 align:start position:20% line:79.33% size:60%
Maybe a little too much,
but it will still

09:49.300 --> 09:54.066 align:start position:12.5% line:84.67% size:75%
give a taste of toasty, nutty.

09:54.200 --> 09:58.066 align:start position:32.5% line:79.33% size:37.5%
It adds a heft.
It adds a depth.

09:58.200 --> 09:59.500 align:start position:30% line:84.67% size:42.5%
I love Dr. Seuss.

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I'm gonna let that cool for
a second before I grind it

10:05.566 --> 10:10.466 align:start position:30% line:79.33% size:42.5%
and I wanna toast
1/3 of a cup of sesame seeds.

10:13.300 --> 10:15.633 align:start position:27.5% line:79.33% size:47.5%
OK, I'm gonna grind
the pumpkin seeds.

10:15.766 --> 10:17.766 align:start position:37.5% line:84.67% size:25%
[Whirring]

10:18.766 --> 10:21.733 align:start position:20% line:79.33% size:60%
See, you want to turn it
into dust.

10:21.866 --> 10:25.800 align:start position:20% line:79.33% size:60%
And now I'm going to add
the toasted sesame seeds.

10:25.933 --> 10:28.733 align:start position:37.5% line:84.67% size:25%
[Whirring]

10:28.866 --> 10:30.533 align:start position:12.5% line:84.67% size:77.5%
You want to cook the tomatillos

10:30.666 --> 10:34.366 align:start position:20% line:79.33% size:60%
until they're completely
soft and mushy and--oh.

10:34.500 --> 10:36.133 align:start position:40% line:84.67% size:20%
[Laughs]

10:37.733 --> 10:39.500 align:start position:20% line:84.67% size:60%
We're adding the chiles.

10:39.633 --> 10:42.400 align:start position:12.5% line:79.33% size:75%
If I were to play with caution
or cook with caution,

10:42.533 --> 10:44.900 align:start position:10% line:84.67% size:80%
I would add one chile at a time.

10:45.033 --> 10:48.200 align:start position:17.5% line:79.33% size:67.5%
But I don't want to do that
because I love it spicy.

10:48.333 --> 10:50.266 align:start position:22.5% line:79.33% size:55%
And I love a challenge
and I love a surprise.

10:50.400 --> 10:52.500 align:start position:22.5% line:79.33% size:57.5%
So I'm adding all of my
chiles at the same time,

10:52.633 --> 10:54.466 align:start position:20% line:79.33% size:60%
but don't follow my lead
if you don't know

10:54.600 --> 10:56.100 align:start position:22.5% line:84.67% size:55%
how spicy you want it.

10:56.233 --> 11:00.633 align:start position:15% line:79.33% size:70%
I'm gonna add a cup of water
of my cooking liquid.

11:02.066 --> 11:05.533 align:start position:22.5% line:79.33% size:55%
So I'm gonna add about
a cup of cilantro.

11:05.666 --> 11:09.800 align:start position:15% line:79.33% size:72.5%
The leaves and the upper part
of the stems.

11:11.400 --> 11:12.466 align:start position:40% line:84.67% size:20%
Parsley.

11:12.600 --> 11:15.000 align:start position:22.5% line:84.67% size:57.5%
You can add fresh basil

11:15.133 --> 11:16.400 align:start position:22.5% line:84.67% size:55%
if you have it at home

11:16.533 --> 11:22.266 align:start position:20% line:79.33% size:62.5%
or tarragon or--make your
pipián verde your own.

11:24.166 --> 11:28.900 align:start position:17.5% line:79.33% size:67.5%
I'm adding, like, 10 leaves
of epazote as well.

11:29.333 --> 11:31.633 align:start position:12.5% line:84.67% size:75%
We're gonna add radish leaves.

11:31.766 --> 11:35.600 align:start position:25% line:79.33% size:52.5%
And then 3 scallions.
Cutting the bottoms.

11:35.733 --> 11:38.200 align:start position:30% line:79.33% size:40%
Adding the white
light green parts.

11:38.333 --> 11:40.766 align:start position:22.5% line:84.67% size:55%
Two teaspoons of salt.

11:40.900 --> 11:42.400 align:start position:50% line:84.67% size:2.5%
♪

11:42.533 --> 11:44.933 align:start position:17.5% line:79.33% size:67.5%
OK. We're gonna puree these
until completely smooth.

11:45.066 --> 11:46.400 align:start position:37.5% line:84.67% size:25%
[Whirring]

11:46.533 --> 11:47.400 align:start position:30% line:84.67% size:40%
[Whirring stops]

11:47.533 --> 11:48.566 align:start position:50% line:84.67% size:2.5%
♪

11:48.700 --> 11:50.033 align:start position:42.5% line:84.67% size:15%
Ta-da.

11:50.166 --> 11:54.133 align:start position:32.5% line:79.33% size:35%
And just look.
Mm. Mm.

11:54.266 --> 11:57.400 align:start position:32.5% line:84.67% size:35%
It is so good!

11:57.533 --> 11:59.500 align:start position:27.5% line:79.33% size:45%
And it hasn't even
finished cooking.

11:59.633 --> 12:05.600 align:start position:10% line:79.33% size:80%
It has that velvety, silky base.
This is so exquisite.

12:05.733 --> 12:10.966 align:start position:22.5% line:79.33% size:55%
Now, this is the added
step of mole sauces

12:11.100 --> 12:13.233 align:start position:22.5% line:84.67% size:55%
where you season them.

12:13.366 --> 12:17.100 align:start position:22.5% line:79.33% size:55%
So I'm adding a couple
tablespoons of vegetable oil.

12:17.233 --> 12:19.766 align:start position:32.5% line:79.33% size:35%
I'm gonna wait
for this oil to heat,

12:19.900 --> 12:23.200 align:start position:17.5% line:79.33% size:65%
and then I'm gonna turn on
my water in the back again

12:23.333 --> 12:25.100 align:start position:17.5% line:84.67% size:67.5%
where I cook my tomatillos,

12:25.233 --> 12:27.733 align:start position:30% line:79.33% size:42.5%
and I'm gonna add
a little bit of salt to it.

12:29.266 --> 12:31.866 align:start position:25% line:79.33% size:52.5%
You don't want to add
your sauce in your oil

12:32.000 --> 12:33.233 align:start position:15% line:84.67% size:70%
until the oil is really hot,

12:33.366 --> 12:34.933 align:start position:22.5% line:79.33% size:57.5%
because you wanna shock
the sauce.

12:35.966 --> 12:38.466 align:start position:37.5% line:84.67% size:25%
[Bubbling]

12:38.600 --> 12:40.966 align:start position:17.5% line:79.33% size:65%
I'm gonna add a little bit
of chicken broth.

12:41.100 --> 12:44.933 align:start position:27.5% line:79.33% size:47.5%
I have 3 cups here,
but I'm gonna judge by eye.

12:46.733 --> 12:49.400 align:start position:17.5% line:84.67% size:67.5%
Now I'm gonna let this cook

12:49.533 --> 12:52.200 align:start position:10% line:79.33% size:80%
until it thickens a little more,
seasons a little more.

12:52.333 --> 12:55.100 align:start position:25% line:79.33% size:50%
Those puddles of fat
rise to the surface

12:55.233 --> 12:56.533 align:start position:25% line:84.67% size:52.5%
for 30 minutes or so,

12:56.666 --> 12:58.333 align:start position:12.5% line:84.67% size:75%
and as this continues cooking,

12:58.466 --> 13:02.066 align:start position:25% line:79.33% size:50%
I'm gonna take turns
cooking these vegetables.

13:02.200 --> 13:03.833 align:start position:32.5% line:79.33% size:35%
The chayote is
a beautiful thing.

13:03.966 --> 13:09.133 align:start position:25% line:79.33% size:50%
Quarter-inch slices.
And then little matchsticks.

13:09.266 --> 13:11.033 align:start position:12.5% line:84.67% size:75%
That was a pound of a chayote.

13:11.166 --> 13:12.533 align:start position:42.5% line:79.33% size:17.5%
This is
a pound of green beans

13:12.666 --> 13:14.833 align:start position:37.5% line:79.33% size:27.5%
and this is
a pound of zucchini.

13:16.233 --> 13:19.233 align:start position:27.5% line:79.33% size:47.5%
And all these green
vegetables just make me

13:19.366 --> 13:24.000 align:start position:20% line:79.33% size:62.5%
think about the greenness
of Xochimilco

13:24.133 --> 13:26.966 align:start position:17.5% line:84.67% size:67.5%
and the Chinampas, which is

13:27.100 --> 13:29.400 align:start position:17.5% line:84.67% size:67.5%
such a treasure for Mexico.

13:29.533 --> 13:30.833 align:start position:22.5% line:84.67% size:57.5%
The chayotes are ready.

13:30.966 --> 13:32.733 align:start position:50% line:84.67% size:2.5%
♪

13:32.866 --> 13:34.400 align:start position:15% line:84.67% size:70%
Oh, these look so beautiful.

13:34.533 --> 13:36.966 align:start position:50% line:84.67% size:2.5%
♪

13:37.100 --> 13:40.566 align:start position:25% line:79.33% size:52.5%
Look! It should still
have a crunch.

13:42.066 --> 13:44.700 align:start position:32.5% line:84.67% size:37.5%
Mm. Mm-hmm. Mm.

13:44.833 --> 13:46.700 align:start position:37.5% line:79.33% size:25%
Moving on.
Green beans.

13:46.833 --> 13:49.166 align:start position:25% line:79.33% size:50%
The water's boiling.
Adding them in here.

13:49.300 --> 13:52.300 align:start position:17.5% line:79.33% size:65%
And, again, it's gonna be,
like, just a couple minutes.

13:52.433 --> 13:55.133 align:start position:30% line:79.33% size:40%
Let's see what's
happening with our sauce.

13:56.400 --> 13:59.833 align:start position:32.5% line:79.33% size:35%
Oh, beautiful.
Look at this.

13:59.966 --> 14:03.666 align:start position:15% line:79.33% size:72.5%
It's very important to scrape
the bottom of the pot.

14:03.800 --> 14:05.766 align:start position:47.5% line:79.33% size:7.5%
OK.
Taking the green beans out.

14:07.366 --> 14:10.233 align:start position:12.5% line:84.67% size:77.5%
OK. I'm gonna cook the zucchini

14:10.366 --> 14:12.100 align:start position:15% line:84.67% size:72.5%
directly into the mole sauce,

14:12.233 --> 14:16.666 align:start position:25% line:79.33% size:50%
then the green beans
and the chayote.

14:16.800 --> 14:18.233 align:start position:50% line:84.67% size:2.5%
♪

14:18.366 --> 14:20.566 align:start position:12.5% line:84.67% size:75%
Oh, that looks so pretty, too!

14:21.600 --> 14:22.500 align:start position:32.5% line:84.67% size:35%
This is ready.

14:22.633 --> 14:24.100 align:start position:50% line:84.67% size:2.5%
♪

14:24.233 --> 14:26.733 align:start position:25% line:79.33% size:50%
Serve garnished with
the sliced radishes.

14:26.866 --> 14:30.600 align:start position:17.5% line:79.33% size:67.5%
Scallions. You can eat with
white rice on the side

14:30.733 --> 14:32.300 align:start position:20% line:84.67% size:60%
and warm corn tortillas.

14:32.433 --> 14:34.766 align:start position:50% line:84.67% size:2.5%
♪

14:34.900 --> 14:36.400 align:start position:37.5% line:84.67% size:27.5%
Mm, mm, mm.

14:36.533 --> 14:39.200 align:start position:17.5% line:79.33% size:67.5%
This is unexpected Mexican.
This is

14:39.333 --> 14:42.666 align:start position:20% line:10% size:60%
take me back to the deep
Mexico, Mexican,

14:42.800 --> 14:44.333 align:start position:22.5% line:10% size:55%
and this is the Mexico
that you want to

14:44.466 --> 14:45.866 align:start position:17.5% line:10% size:67.5%
bring in your home Mexican.

14:46.000 --> 14:54.000 align:start position:50% line:84.67% size:2.5%
♪

14:54.133 --> 14:56.100 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
Xochimilco is a living reminder

14:56.233 --> 14:58.866 align:start position:22.5% line:79.33% size:57.5%
of the delicate balance
between humans and nature.

14:59.000 --> 15:01.033 align:start position:50% line:84.67% size:2.5%
♪

15:01.166 --> 15:04.066 align:start position:15% line:79.33% size:70%
Beneath the surface of these
waters lives one of Mexico's

15:04.200 --> 15:07.833 align:start position:20% line:79.33% size:60%
most beloved and magical
creatures--the axolotl.

15:07.966 --> 15:10.100 align:start position:40% line:79.33% size:20%
Known as
a Mexican walking fish,

15:10.233 --> 15:12.066 align:start position:12.5% line:84.67% size:77.5%
this incredible amphibian holds

15:12.200 --> 15:14.366 align:start position:32.5% line:79.33% size:37.5%
a special place
in Mexico's culture.

15:14.500 --> 15:16.000 align:start position:50% line:84.67% size:2.5%
♪

15:16.133 --> 15:20.000 align:start position:12.5% line:79.33% size:75%
Despite its charm, the axolotl
faces a fight for survival.

15:20.133 --> 15:21.100 align:start position:50% line:84.67% size:2.5%
♪

15:21.233 --> 15:22.766 align:start position:10% line:10% size:45%
[Speaking Spanish]

15:22.900 --> 15:23.900 align:start position:45% line:10% size:45%
[Speaking Spanish]

15:26.433 --> 15:27.933 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
Francisco Salvador's family

15:28.066 --> 15:30.733 align:start position:22.5% line:79.33% size:57.5%
has lived in Xochimilco
for generations.

15:30.866 --> 15:33.833 align:start position:12.5% line:79.33% size:77.5%
He's made it his life's mission
to protect the canals,

15:33.966 --> 15:36.733 align:start position:32.5% line:79.33% size:37.5%
their wildlife,
and the fragile ecosystem

15:36.866 --> 15:38.400 align:start position:22.5% line:84.67% size:57.5%
that supports axolotls.

15:39.200 --> 15:41.200 align:start position:10% line:10% size:45%
[Speaking Spanish]

15:42.200 --> 15:44.700 align:start position:10% line:10% size:80%
[Pati and Omar speaking Spanish]

15:44.833 --> 15:48.033 align:start position:10% line:79.33% size:80%
Pati, voice-over: Omar Espinoza,
a dedicated conservationist,

15:48.166 --> 15:49.633 align:start position:22.5% line:84.67% size:57.5%
works next to Francisco

15:49.766 --> 15:53.433 align:start position:15% line:79.33% size:70%
to reintroduce axolotls back
into their natural habitat.

15:53.566 --> 15:57.300 align:start position:25% line:79.33% size:50%
For Omar, this isn't
just about saving a species.

15:57.433 --> 15:59.866 align:start position:25% line:79.33% size:52.5%
It's about preserving
a part of Mexico's soul.

16:00.000 --> 16:01.500 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

16:01.633 --> 16:03.033 align:start position:45% line:10% size:45%
[Speaking Spanish]

16:10.433 --> 16:11.966 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
These extraordinary creatures,

16:12.100 --> 16:13.533 align:start position:10% line:84.67% size:80%
with their wide smiles and their

16:13.666 --> 16:16.566 align:start position:32.5% line:79.33% size:35%
unique ability
to regenerate limbs,

16:16.700 --> 16:19.933 align:start position:32.5% line:79.33% size:37.5%
are deeply tied
to the mythology of Mexico.

16:20.066 --> 16:22.933 align:start position:37.5% line:79.33% size:27.5%
Named after
the Aztec god Xolotl,

16:23.066 --> 16:26.533 align:start position:25% line:79.33% size:50%
who transformed into
an axolotl to escape sacrifice,

16:26.666 --> 16:28.166 align:start position:17.5% line:84.67% size:65%
they've long been a symbol

16:28.300 --> 16:30.333 align:start position:35% line:79.33% size:32.5%
of resilience
and transformation.

16:30.833 --> 16:31.733 align:start position:10% line:84.67% size:10%
Wow.

16:31.866 --> 16:34.766 align:start position:10% line:10% size:45%
[Speaking Spanish]

16:34.900 --> 16:36.900 align:start position:45% line:10% size:45%
[Speaking Spanish]

16:42.600 --> 16:43.600 align:start position:10% line:10% size:10%
Wow.

17:08.533 --> 17:09.833 align:start position:50% line:84.67% size:2.5%
♪

17:09.966 --> 17:13.200 align:start position:22.5% line:10% size:57.5%
[Pati speaking Spanish]

17:13.333 --> 17:15.366 align:start position:22.5% line:10% size:55%
[Omar speaking Spanish

17:21.166 --> 17:23.333 align:start position:50% line:84.67% size:2.5%
♪

17:23.466 --> 17:26.100 align:start position:17.5% line:79.33% size:67.5%
Pati, voice-over: Releasing
an axolotl back into its home

17:26.233 --> 17:28.366 align:start position:30% line:79.33% size:40%
is a reminder of
the responsibility

17:28.500 --> 17:30.933 align:start position:15% line:84.67% size:72.5%
we all share to protect them.

17:31.066 --> 17:33.066 align:start position:22.5% line:10% size:57.5%
[Omar speaking Spanish]

17:35.233 --> 17:36.433 align:start position:50% line:84.67% size:2.5%
♪

17:36.566 --> 17:38.566 align:start position:10% line:84.67% size:37.5%
[Playing shell]

17:42.066 --> 17:45.433 align:start position:50% line:84.67% size:2.5%
♪

17:45.566 --> 17:48.033 align:start position:15% line:79.33% size:72.5%
Pati, voice-over: On the boat
back to Francisco's home,

17:48.166 --> 17:50.233 align:start position:20% line:79.33% size:62.5%
he reflects on the beauty
and challenges

17:50.366 --> 17:51.733 align:start position:22.5% line:84.67% size:55%
of life in Xochimilco.

17:51.866 --> 17:53.133 align:start position:50% line:84.67% size:2.5%
♪

17:53.266 --> 17:55.266 align:start position:47.5% line:10% size:25%
[Francisco
speaking Spanish]

18:09.433 --> 18:12.133 align:start position:50% line:84.67% size:2.5%
♪

18:16.933 --> 18:18.966 align:start position:50% line:84.67% size:2.5%
♪

18:21.266 --> 18:22.400 align:start position:50% line:84.67% size:2.5%
♪

18:30.200 --> 18:31.533 align:start position:22.5% line:10% size:57.5%
[Pati speaking Spanish]

18:31.666 --> 18:32.733 align:start position:15% line:10% size:70%
[Francisco speaking Spanish]

18:39.566 --> 18:40.566 align:start position:35% line:10% size:32.5%
Pati: Mm-hmm.

18:43.333 --> 18:45.633 align:start position:50% line:84.67% size:2.5%
♪

18:45.766 --> 18:48.033 align:start position:10% line:79.33% size:80%
Pati, voice-over: At Francisco's
home, his wife Iden

18:48.166 --> 18:49.766 align:start position:15% line:84.67% size:72.5%
shares a meal that feels like

18:49.900 --> 18:53.100 align:start position:17.5% line:79.33% size:65%
an extension of their love
for this place.

18:53.233 --> 18:54.766 align:start position:15% line:10% size:70%
[Francisco speaking Spanish]

18:54.900 --> 18:58.166 align:start position:50% line:84.67% size:2.5%
♪

18:58.300 --> 18:59.966 align:start position:37.5% line:79.33% size:27.5%
Pati: Hola.
Iden: Hola, Pati.

19:00.100 --> 19:02.100 align:start position:10% line:10% size:80%
[Pati and Iden speaking Spanish]

19:08.233 --> 19:09.500 align:start position:50% line:84.67% size:2.5%
♪

19:09.633 --> 19:11.600 align:start position:10% line:10% size:80%
[Pati and Iden speaking Spanish]

19:12.700 --> 19:14.533 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
She's prepared a feast

19:14.666 --> 19:17.166 align:start position:35% line:79.33% size:32.5%
that includes
romeritos con mole,

19:17.300 --> 19:19.100 align:start position:20% line:84.67% size:60%
rice, and chile rellenos

19:19.233 --> 19:21.800 align:start position:32.5% line:10% size:35%
made with both
poblano and ancho chiles.

19:21.933 --> 19:24.366 align:start position:32.5% line:10% size:35%
The poblano is
fresh and exuberant,

19:24.500 --> 19:26.866 align:start position:32.5% line:10% size:37.5%
while the ancho
is smoky and bittersweet.

19:27.000 --> 19:29.033 align:start position:45% line:10% size:45%
[Speaking Spanish]

19:31.300 --> 19:32.300 align:start position:40% line:84.67% size:22.5%
Pati: OK.

19:33.733 --> 19:35.733 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

19:43.433 --> 19:44.466 align:start position:70% line:84.67% size:20%
[Laughs]

19:44.600 --> 19:45.533 align:start position:50% line:84.67% size:2.5%
♪

19:45.666 --> 19:46.966 align:start position:40% line:84.67% size:7.5%
Mm.

19:47.100 --> 19:50.866 align:start position:32.5% line:84.67% size:37.5%
Mm. Mm-hmm. Mm.

19:55.166 --> 19:56.166 align:start position:45% line:10% size:12.5%
Whoo!

19:58.133 --> 19:59.533 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
Each bite from my plate

19:59.666 --> 20:02.866 align:start position:20% line:79.33% size:62.5%
feels like being welcomed
into their family's legacy.

20:03.000 --> 20:07.066 align:start position:17.5% line:79.33% size:67.5%
A legacy tied to the canals
and the culture of Xochimilco.

20:07.200 --> 20:13.600 align:start position:50% line:84.67% size:2.5%
♪

20:13.733 --> 20:16.333 align:start position:77.5% line:79.33% size:12.5%
Hola.
Ha ha ha!

20:16.466 --> 20:20.233 align:start position:10% line:79.33% size:45%
Juju, we're making
ancho chile chile rellenos.

20:20.366 --> 20:22.333 align:start position:32.5% line:79.33% size:45%
I don't think I've
ever tried ancho chile.

20:22.466 --> 20:23.800 align:start position:10% line:79.33% size:55%
Juju, they're so good.
Sí?

20:23.933 --> 20:26.233 align:start position:12.5% line:79.33% size:77.5%
I think you're gonna love them.
First of all,

20:26.366 --> 20:27.966 align:start position:12.5% line:79.33% size:32.5%
you know your
chiles anchos.

20:28.100 --> 20:30.466 align:start position:10% line:79.33% size:37.5%
The chile ancho
is a chile poblano

20:30.600 --> 20:34.300 align:start position:10% line:79.33% size:35%
in its ripened
and dried version,

20:34.433 --> 20:36.500 align:start position:10% line:79.33% size:40%
which completely
changes the taste.

20:36.633 --> 20:40.066 align:start position:12.5% line:79.33% size:57.5%
This is super important
for you to know in life.

20:40.200 --> 20:42.133 align:start position:72.5% line:79.33% size:17.5%
Mm-hmm.
When you want to stuff

20:42.266 --> 20:44.733 align:start position:10% line:79.33% size:37.5%
an ancho chile,
you need to make sure

20:44.866 --> 20:47.866 align:start position:10% line:79.33% size:52.5%
that the ancho chiles
that you get are pliable.

20:48.000 --> 20:50.466 align:start position:10% line:79.33% size:45%
But to stuff them,
we're gonna hydrate them.

20:50.600 --> 20:51.500 align:start position:75% line:84.67% size:15%
Right.

20:51.633 --> 20:53.166 align:start position:10% line:79.33% size:62.5%
I put this water to boil.
You've seen

20:53.300 --> 20:54.933 align:start position:10% line:79.33% size:55%
the piloncillo before.
Sí.

20:55.066 --> 20:58.933 align:start position:10% line:79.33% size:67.5%
We need to chisel a little,
like a tablespoon's worth.

20:59.066 --> 21:00.400 align:start position:10% line:79.33% size:20%
Hold it.
Don't put your fingers

21:00.533 --> 21:02.566 align:start position:10% line:79.33% size:47.5%
in the way and just
chisel little pieces.

21:02.700 --> 21:05.833 align:start position:10% line:79.33% size:35%
It's just pure
cane sugar juice...

21:05.966 --> 21:07.666 align:start position:77.5% line:79.33% size:12.5%
Yeah.
that's cooked on its own.

21:07.800 --> 21:09.933 align:start position:30% line:79.33% size:40%
Why do we add it
to rehydrate the chiles?

21:10.066 --> 21:12.933 align:start position:10% line:79.33% size:47.5%
Ah. Great question.
That's because

21:13.066 --> 21:16.366 align:start position:10% line:79.33% size:67.5%
I want the simmering liquid
to have flavor

21:16.500 --> 21:18.300 align:start position:10% line:79.33% size:40%
and to impart it
a little on the chile.

21:18.433 --> 21:19.900 align:start position:10% line:79.33% size:52.5%
I think that's great.
That's good.

21:20.033 --> 21:23.500 align:start position:10% line:79.33% size:32.5%
So I'm adding
a teaspoon of salt,

21:23.633 --> 21:26.066 align:start position:10% line:79.33% size:37.5%
a tablespoon of
white vinegar,

21:26.200 --> 21:29.033 align:start position:10% line:79.33% size:52.5%
and then we're adding
the piloncillo.

21:29.166 --> 21:30.700 align:start position:10% line:79.33% size:37.5%
OK, you want to
throw in the chiles.

21:30.833 --> 21:33.566 align:start position:25% line:79.33% size:65%
Yeah. How long do we leave
the chiles in the water?

21:33.700 --> 21:35.200 align:start position:10% line:79.33% size:47.5%
Just a few minutes.
You just want to

21:35.333 --> 21:36.333 align:start position:10% line:84.67% size:45%
see them plump up.

21:36.466 --> 21:38.066 align:start position:10% line:84.67% size:67.5%
While this comes to a boil,

21:38.200 --> 21:39.933 align:start position:10% line:79.33% size:37.5%
you can help me
start mixing

21:40.066 --> 21:41.633 align:start position:10% line:79.33% size:37.5%
the coating for
the batter.

21:41.766 --> 21:43.266 align:start position:77.5% line:79.33% size:12.5%
Yeah.
We have flour.

21:43.400 --> 21:46.766 align:start position:10% line:79.33% size:52.5%
We have dried oregano
and allspice

21:46.900 --> 21:49.066 align:start position:10% line:84.67% size:62.5%
and half a teaspoon salt.

21:49.200 --> 21:50.766 align:start position:10% line:84.67% size:55%
So look at this, Juju.

21:50.900 --> 21:52.233 align:start position:12.5% line:79.33% size:37.5%
Did you see how
they plumped up?

21:52.366 --> 21:54.366 align:start position:37.5% line:79.33% size:52.5%
Yeah, like, more than
twice the size, huh?

21:54.500 --> 21:57.966 align:start position:10% line:79.33% size:60%
Exactly. And you can see
how the skin transformed.

21:58.100 --> 22:01.033 align:start position:10% line:79.33% size:42.5%
It's like they're
coming back to life.

22:01.166 --> 22:02.866 align:start position:45% line:79.33% size:45%
OK, hold on, Juju,
because we're

22:03.000 --> 22:04.733 align:start position:10% line:79.33% size:57.5%
gonna clean the chiles.
OK.

22:04.866 --> 22:06.766 align:start position:10% line:10% size:45%
[Speaking Spanish]

22:06.900 --> 22:07.933 align:start position:10% line:10% size:62.5%
Once they are cool enough

22:08.066 --> 22:09.966 align:start position:10% line:84.67% size:52.5%
to handle one by one,

22:10.100 --> 22:12.600 align:start position:10% line:79.33% size:40%
make a slit down
one side of the chile.

22:12.733 --> 22:14.333 align:start position:10% line:84.67% size:62.5%
You get rid of the seeds.

22:15.633 --> 22:18.533 align:start position:10% line:79.33% size:45%
So help me pat dry
the ones we cleaned,

22:18.666 --> 22:22.800 align:start position:10% line:79.33% size:60%
and meanwhile, I'm gonna
bring the oil here to heat.

22:22.933 --> 22:24.633 align:start position:10% line:84.67% size:65%
We're gonna fry the chile.

22:24.766 --> 22:26.666 align:start position:10% line:79.33% size:72.5%
OK. You wanna grab that bowl?
Yeah.

22:26.800 --> 22:28.933 align:start position:10% line:79.33% size:55%
Egg whites, egg yolks.
Yeah.

22:29.066 --> 22:30.233 align:start position:10% line:84.67% size:25%
We need 5.

22:30.366 --> 22:31.600 align:start position:82.5% line:79.33% size:7.5%
Oh.
Nice.

22:31.733 --> 22:33.000 align:start position:50% line:84.67% size:2.5%
♪

22:33.133 --> 22:36.033 align:start position:10% line:79.33% size:40%
Good. We can add
a sprinkle of salt.

22:36.166 --> 22:38.633 align:start position:10% line:79.33% size:30%
As you start
beating the egg whites

22:38.766 --> 22:40.300 align:start position:10% line:79.33% size:35%
until they get
stiff peaks.

22:40.433 --> 22:42.000 align:start position:60% line:79.33% size:30%
Stiff peaks.
Yes.

22:42.133 --> 22:43.833 align:start position:10% line:79.33% size:37.5%
I'm gonna start
cutting the cheese.

22:43.966 --> 22:46.766 align:start position:10% line:79.33% size:65%
I love using Panela cheese
for the chile relleno.

22:46.900 --> 22:50.166 align:start position:10% line:79.33% size:42.5%
I think that it's
super delightful.

22:50.300 --> 22:52.033 align:start position:10% line:84.67% size:25%
I love it.

22:52.166 --> 22:53.300 align:start position:52.5% line:84.67% size:37.5%
This is brutal.

22:54.733 --> 22:55.966 align:start position:60% line:84.67% size:30%
Stiff peaks.

22:56.100 --> 22:58.666 align:start position:10% line:84.67% size:20%
[Laughs]

22:58.800 --> 23:02.266 align:start position:10% line:79.33% size:55%
So you can take a turn
trying to stuff the chiles.

23:02.400 --> 23:04.433 align:start position:82.5% line:79.33% size:7.5%
OK.
And then stuff it

23:04.566 --> 23:07.400 align:start position:12.5% line:79.33% size:47.5%
with enough filling
for it to be chubby.

23:07.533 --> 23:08.933 align:start position:10% line:84.67% size:55%
Yeah, that looks good.

23:09.066 --> 23:11.600 align:start position:10% line:79.33% size:40%
Now, you can use
a toothpick

23:11.733 --> 23:15.033 align:start position:10% line:79.33% size:55%
as if you were sewing,
just like a seam.

23:15.166 --> 23:16.800 align:start position:10% line:84.67% size:47.5%
That's perfect. Sí.

23:16.933 --> 23:18.366 align:start position:37.5% line:79.33% size:52.5%
But I want to see how
you do the toothpick.

23:18.500 --> 23:19.766 align:start position:10% line:79.33% size:7.5%
OK.
I can switch with you.

23:19.900 --> 23:24.700 align:start position:10% line:79.33% size:62.5%
OK. If you take the seams
as if you were sewing.

23:24.833 --> 23:27.533 align:start position:10% line:79.33% size:50%
You grab a toothpick
and you go in and out.

23:27.666 --> 23:29.700 align:start position:50% line:84.67% size:2.5%
♪

23:29.833 --> 23:32.200 align:start position:10% line:79.33% size:65%
Now we have to incorporate
the yolks.

23:32.333 --> 23:33.633 align:start position:10% line:79.33% size:55%
You can beat the yolks
a little

23:33.766 --> 23:35.300 align:start position:10% line:84.67% size:57.5%
and then bring them in.

23:35.433 --> 23:37.933 align:start position:50% line:84.67% size:2.5%
♪

23:38.066 --> 23:39.933 align:start position:10% line:84.67% size:57.5%
That's beautiful, Juju.

23:40.066 --> 23:42.133 align:start position:10% line:79.33% size:45%
We need to prepare
our assembly line.

23:42.266 --> 23:44.100 align:start position:50% line:84.67% size:2.5%
♪

23:44.233 --> 23:46.966 align:start position:82.5% line:79.33% size:7.5%
OK.
OK. Ready?

23:47.100 --> 23:50.100 align:start position:10% line:79.33% size:55%
Baste it in the flour.
Coat it.

23:51.266 --> 23:53.500 align:start position:12.5% line:79.33% size:42.5%
And here you just
have to get messy.

23:53.633 --> 23:56.633 align:start position:10% line:79.33% size:30%
So you go in
and you want to get

23:56.766 --> 23:58.833 align:start position:10% line:79.33% size:37.5%
the entirety of
the chile.

23:58.966 --> 24:01.500 align:start position:10% line:79.33% size:72.5%
Juju, when you drop something
in really hot oil...

24:01.633 --> 24:03.200 align:start position:45% line:79.33% size:45%
You wanna be slow.
you want to be

24:03.333 --> 24:07.533 align:start position:10% line:79.33% size:55%
so slow and determined
and really close to the oil.

24:07.666 --> 24:09.733 align:start position:10% line:79.33% size:45%
That's when people
make mistakes

24:09.866 --> 24:13.333 align:start position:10% line:79.33% size:60%
and drop it from the top
and it splashes.

24:13.466 --> 24:18.066 align:start position:10% line:79.33% size:52.5%
I'm not taking it out
with tongs. Why?

24:18.200 --> 24:19.366 align:start position:47.5% line:79.33% size:35%
Because you're
gonna deflate it.

24:19.500 --> 24:21.066 align:start position:10% line:79.33% size:57.5%
Yeah, because I'm gonna
break the batter.

24:21.200 --> 24:23.333 align:start position:67.5% line:79.33% size:22.5%
Gorgeous.
Gorgeous. OK.

24:23.466 --> 24:24.566 align:start position:10% line:84.67% size:40%
So now it's you.

24:24.700 --> 24:25.666 align:start position:82.5% line:10% size:7.5%
OK.

24:25.800 --> 24:27.666 align:start position:10% line:10% size:25%
Go all in.
How slow?

24:27.800 --> 24:30.566 align:start position:10% line:10% size:42.5%
Please get slowly
and super close.

24:30.700 --> 24:33.433 align:start position:10% line:79.33% size:32.5%
Yeah. Look at
the bubbles, Juju!

24:33.566 --> 24:34.566 align:start position:10% line:84.67% size:7.5%
Oh!

24:35.566 --> 24:37.033 align:start position:10% line:79.33% size:32.5%
Oh, this is--
Perfect.

24:37.166 --> 24:38.966 align:start position:32.5% line:84.67% size:57.5%
I think both are ready.

24:39.100 --> 24:40.800 align:start position:52.5% line:84.67% size:37.5%
Now we eat! OK.

24:40.933 --> 24:41.966 align:start position:10% line:79.33% size:55%
So what are we putting
in the taco?

24:42.100 --> 24:44.333 align:start position:10% line:79.33% size:42.5%
This. A tortilla.
Tortilla.

24:44.466 --> 24:46.466 align:start position:10% line:10% size:45%
[Speaking Spanish]

24:48.700 --> 24:50.066 align:start position:10% line:10% size:22.5%
Gorgeous.

24:50.200 --> 24:52.366 align:start position:10% line:79.33% size:35%
OK, more, yes.
Ha ha ha!

24:52.500 --> 24:54.333 align:start position:10% line:10% size:45%
[Speaking Spanish]

24:54.466 --> 24:56.466 align:start position:10% line:79.33% size:60%
Ooh. Juju, look at this!
Mm.

24:56.600 --> 24:57.733 align:start position:10% line:84.67% size:30%
Oh, my gosh.

24:57.866 --> 24:58.733 align:start position:72.5% line:84.67% size:17.5%
Cheers.

24:58.866 --> 25:01.266 align:start position:50% line:84.67% size:2.5%
♪

25:01.400 --> 25:03.566 align:start position:10% line:79.33% size:7.5%
Mm.
The ancho chile

25:03.700 --> 25:05.233 align:start position:47.5% line:79.33% size:42.5%
is insanely good.
Mm.

25:05.366 --> 25:09.766 align:start position:10% line:79.33% size:40%
This has so many
levels of yum.

25:09.900 --> 25:13.466 align:start position:10% line:79.33% size:65%
Fresh cream, salty cheese,
buttery avocado,

25:13.600 --> 25:15.633 align:start position:10% line:79.33% size:30%
but then you
bite into the chile.

25:15.766 --> 25:19.700 align:start position:10% line:10% size:50%
I live for this, but
mostly I live for this

25:19.833 --> 25:21.633 align:start position:10% line:10% size:65%
with you and your brothers
and Papi.

25:21.766 --> 25:24.166 align:start position:10% line:10% size:52.5%
This is like--my life
is so full right now.

25:24.300 --> 25:25.533 align:start position:50% line:10% size:40%
Mm. Me, too. Mm.

25:25.666 --> 25:27.433 align:start position:10% line:10% size:50%
Yum. I think we have
a winner, Juju.

25:27.566 --> 25:37.566 align:start position:50% line:10% size:2.5%
♪

25:43.433 --> 25:45.533 align:start position:25% line:10% size:52.5%
Pati: For recipes and
information from this episode

25:45.666 --> 25:49.200 align:start position:12.5% line:10% size:75%
and more, visit patijinich.com
and connect.

25:49.333 --> 25:51.300 align:start position:25% line:10% size:50%
Find me on Facebook,
TikTok, X,

25:51.433 --> 25:54.100 align:start position:20% line:10% size:60%
Instagram, and Pinterest
@PatiJinich.

25:54.233 --> 25:55.100 align:start position:37.5% line:10% size:25%
Announcer:
"Pati's Mexican Table"

25:55.233 --> 25:56.466 align:start position:22.5% line:10% size:57.5%
is brought to you by...

25:56.600 --> 26:03.766 align:start position:50% line:84.67% size:2.5%
♪

26:03.900 --> 26:05.933 align:start position:22.5% line:79.33% size:55%
Announcer: La Costeña.
¡Por sabor!

26:07.300 --> 26:09.466 align:start position:17.5% line:79.33% size:67.5%
Announcer: From the flavors
of the Caribbean

26:09.600 --> 26:12.033 align:start position:12.5% line:84.67% size:77.5%
to the tastes of Latin America,

26:12.166 --> 26:14.333 align:start position:37.5% line:79.33% size:27.5%
on the menu
with Marriott Bonvoy.

26:14.466 --> 26:16.666 align:start position:50% line:84.67% size:2.5%
♪

26:16.800 --> 26:18.433 align:start position:15% line:84.67% size:72.5%
Men: ♪ Avocados from Mexico ♪

26:18.566 --> 26:22.533 align:start position:22.5% line:79.33% size:55%
[Acoustic guitar plays
Avocados from Mexico jingle]

26:22.666 --> 26:24.733 align:start position:22.5% line:79.33% size:55%
Announcer: A tradition
of authentic Latin flavors

26:24.866 --> 26:26.100 align:start position:27.5% line:84.67% size:47.5%
and family recipes.

26:26.233 --> 26:27.666 align:start position:30% line:84.67% size:40%
Tropical Cheese.

26:27.800 --> 26:28.800 align:start position:32.5% line:84.67% size:37.5%
Eggland's Best,

26:28.933 --> 26:30.666 align:start position:17.5% line:79.33% size:65%
available in your grocer's
egg aisle.

26:30.800 --> 26:32.500 align:start position:22.5% line:84.67% size:57.5%
Visit egglandsbest.com.

26:32.633 --> 26:37.333 align:start position:20% line:10% size:60%
[Acoustic guitar playing
Nationwide jingle]

26:38.333 --> 26:39.966 align:start position:17.5% line:79.33% size:67.5%
Announcer: Proud to support
"Pati's Mexican Table"

26:40.100 --> 26:41.166 align:start position:25% line:84.67% size:52.5%
on public television.

26:43.066 --> 26:45.966 align:start position:50% line:84.67% size:2.5%
♪