WEBVTT
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♪
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Pati: The most famous chef
in all of Nuevo León
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isn't a chef at all.
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He's a mechanic who goes
by the nickname Weber.
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Gualberto Elizondo
is a man who appreciates
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fast cars...
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[Speaking Spanish]
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Pati, voice-over:
drawers full of fine meat...
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Pati: Whoa!
This is insane.
00:22.866 --> 00:24.166 align:start position:37.5% line:84.67% size:25%
[Sizzling]
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Pati, voice-over: and having
the best mustache
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this side of the border.
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Today, I'm invited
to his exclusive fire patio
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just outside Nuevo León's
capital city of Monterrey,
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where he's cooking up
a Norteño classic,
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cabrito con salsa.
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[Crunching]
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Pati, voice-over: Just
a few minutes down the road,
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I'm headed to a cozy nook,
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where a younger generation
of fire kings
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is proving that that the North
isn't just carne asada.
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Pati: That is the most beautiful
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octopus taco I've ever seen!
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Pati, voice-over: Now I'm sure
you're itching
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to fire up your own grill,
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so in my kitchen,
I have two recipes
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that will be perfect
for your next family barbecue,
01:13.433 --> 01:16.066 align:start position:25% line:79.33% size:50%
succulent chile lime
baby back ribs
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and a pile of grilled
queso fundido potatoes
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because I know you love
cheesy delicious mess
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as much as I do.
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You can grab--no, no.
Come grab this.
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This is the best part.
Oh, what?
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♪
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It doesn't stop!
01:34.566 --> 01:36.700 align:start position:10% line:79.33% size:22.5%
Mmm! Mmm!
Ha ha ha!
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Mmm!
01:42.233 --> 01:44.333 align:start position:10% line:79.33% size:45%
Man: I am going to
give you a secret!
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Yes. I love secrets.
01:46.500 --> 01:49.400 align:start position:25% line:84.67% size:50%
Pati: Mmm. Mmm. Mmm.
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It's like nothing
I've tasted before.
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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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La Costeña--¡por sabor!
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Traditional recipes,
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authentic flavors,
and ingredients.
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A taste of México in 90 seconds.
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Somos--food from the heart
of México.
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♪
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Singers:
♪ Avocados from Mexico
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Over 40 years,
bringing authentic
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Latin American flavors
to your table.
02:29.066 --> 02:30.300 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
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Stand Together, helping
every person rise.
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More information
at StandTogether.org.
02:35.333 --> 02:38.433 align:start position:27.5% line:79.33% size:42.5%
Here, the typical
arroz con pollo...or not!
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Unfollow la Receta.
Mahatma Rice.
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King Arthur Baking Company.
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Find out more about our
masa harina
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at KingArthurBaking.com.
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♪
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Cozilumbre--cookware,
bakeware, and kitchenware
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for cooking of tradiciones
in your cocinas.
02:56.533 --> 02:59.000 align:start position:47.5% line:84.67% size:2.5%
♪
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Gobierno de Monterrey.
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Pati, voice-over: 3 things
make up Weber's universe
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in no particular order.
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One--cars.
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See you later, cowboy.
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He's been fixing them
in his garage
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since the eighties.
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Two--family.
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[Weber speaking
Spanish]
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Weekly carne asadas filled
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with giggling grandkids,
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and Abuelo's recipes keep
everyone together,
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and 3--fuego.
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Weber cooks the old way,
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the way we have
for two million years,
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in many cases
directly on the coals.
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Uh-huh.
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Pati, voice-over:
That's when his kids told him
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he should start posting his food
on social media.
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Tens of thousands
of followers later,
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he's still going.
04:28.133 --> 04:30.166 align:start position:47.5% line:10% size:42.5%
Pati: And now all
the local chefs,
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like, look up
to your father.
04:32.166 --> 04:34.733 align:start position:10% line:79.33% size:45%
He, like, changed,
like, 180 degrees
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because he used to be
like a normal dad
with tricks.
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The tables have turned. Yes.
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Pati, voice-over: Our day begins
with a light snack
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of asado de puerco
and chicharrón,
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both classic dishes
of Northeast Mexico.
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This is my first taco
in Weber's patio el lumbre.
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Ha ha ha!
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Mmm. Mmm! Mmm!
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This is...incredible!
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Pati, voice-over: That was
just a presnack
05:15.933 --> 05:18.900 align:start position:25% line:10% size:50%
to the actual snack,
which he keeps in this drawer.
05:24.266 --> 05:26.166 align:start position:10% line:10% size:27.5%
Pati: Whoa!
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[Sizzling]
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Pati, voice-over:
Another light snack--
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tomahawk steaks, short ribs,
and more sausage.
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This is insane.
05:42.266 --> 05:43.666 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
But these snacks are just
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tiding us over
for the main event--
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cabrito con salsa.
05:47.866 --> 05:50.100 align:start position:15% line:79.33% size:67.5%
If there's a signature dish
of Nuevo León,
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it's cabrito, or baby goat.
05:53.066 --> 05:55.933 align:start position:20% line:79.33% size:60%
Cabrito is most commonly
slow grilled
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on fire spits at carne asadas,
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but cabrito con salsa is more
of a stew served
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at celebrational feasts
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and made with a fiery,
tangy salsita.
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Muy. Muy!
06:13.400 --> 06:14.533 align:start position:60% line:10% size:7.5%
OK.
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It has the flavor
of smoke.
06:23.300 --> 06:25.100 align:start position:50% line:10% size:20%
Mmm. Sí.
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Pati, voice-over: Cabrito
is a tradition passed down
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from the Sephardic Jews,
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who came to Nuevo León
to escape religious persecution
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during the Spanish Inquisition.
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The region was abundant
with pork,
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which Judaism prohibits,
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so goat was
the best alternative.
06:53.533 --> 06:54.600 align:start position:10% line:10% size:17.5%
Uh-huh.
07:00.166 --> 07:01.366 align:start position:10% line:10% size:17.5%
Uh-huh.
07:08.666 --> 07:10.766 align:start position:35% line:10% size:27.5%
[Crunching]
07:12.800 --> 07:14.866 align:start position:10% line:10% size:10%
Mmm!
Mmm.
07:24.833 --> 07:26.133 align:start position:10% line:10% size:25%
Superdeep.
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Pati, voice-over: It would be
hard to imagine
07:34.033 --> 07:36.800 align:start position:12.5% line:79.33% size:75%
anyone matching the indulgence
of a Sunday afternoon
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on Weber's fire patio,
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but I have a few recipes
that I think you should try.
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I'm gonna make some
chile lime baby back ribs.
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You know, I feel like
everyone in Nuevo León
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is a master parrilla.
07:49.433 --> 07:52.466 align:start position:17.5% line:10% size:65%
Everyone is at their grill
every weekend,
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and I learned so many tips
and tricks and marinades,
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and I'm gonna give you all
those resources
07:58.233 --> 08:00.366 align:start position:22.5% line:79.33% size:55%
so that you can become
a parrilla, too.
08:00.500 --> 08:02.000 align:start position:27.5% line:79.33% size:45%
So I want to start
with the marinade.
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So we start by adding one cup
freshly squeezed lime juice,
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and then because I want
to intensify the acidity,
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I'm adding two tablespoons
of white distilled vinegar,
08:15.166 --> 08:17.233 align:start position:20% line:79.33% size:57.5%
and it goes really well
with citrus.
08:17.366 --> 08:20.133 align:start position:25% line:79.33% size:45%
Then I'm gonna add
a half a cup of olive oil
08:20.266 --> 08:22.533 align:start position:15% line:84.67% size:70%
and 12 peeled garlic cloves,
08:22.666 --> 08:25.266 align:start position:17.5% line:84.67% size:62.5%
and, no, it is not a lot.
08:25.400 --> 08:30.700 align:start position:15% line:79.33% size:70%
And then one full tablespoon
of dried oregano.
08:30.833 --> 08:33.933 align:start position:20% line:79.33% size:60%
This is oregano straight
from Nuevo León.
08:34.066 --> 08:39.100 align:start position:15% line:79.33% size:67.5%
The oregano from Nuevo León
is just so intense and robust
08:39.233 --> 08:40.733 align:start position:20% line:84.67% size:57.5%
and packed with flavor.
08:40.866 --> 08:46.333 align:start position:17.5% line:79.33% size:62.5%
I'm adding one tablespoon
of dried pequin chiles.
08:46.466 --> 08:48.466 align:start position:37.5% line:79.33% size:25%
Let's talk
about the pequin chiles.
08:48.600 --> 08:50.533 align:start position:10% line:84.67% size:77.5%
They're small and cute and have
08:50.666 --> 08:52.800 align:start position:15% line:10% size:67.5%
the cutest little nicknames
like the...
08:55.200 --> 08:57.066 align:start position:10% line:10% size:77.5%
but don't let the size fool you
08:57.200 --> 09:00.833 align:start position:12.5% line:79.33% size:75%
because they're like 7-8 times
spicier than jalapeños,
09:00.966 --> 09:03.366 align:start position:25% line:79.33% size:50%
so these little guys
are superfeisty,
09:03.500 --> 09:04.766 align:start position:15% line:84.67% size:67.5%
and you're gonna love them.
09:04.900 --> 09:06.933 align:start position:22.5% line:79.33% size:52.5%
And them adding salt,
and I'm not being shy
09:07.066 --> 09:11.200 align:start position:15% line:79.33% size:72.5%
with the salt because we have
a lot of lime juice and vinegar.
09:11.333 --> 09:17.166 align:start position:22.5% line:79.33% size:52.5%
I'm adding a teaspoon
of freshly ground black pepper,
09:17.300 --> 09:20.400 align:start position:12.5% line:79.33% size:72.5%
and then I'm gonna puree this
until completely smooth.
09:24.400 --> 09:26.366 align:start position:20% line:84.67% size:57.5%
Here you just have some
09:26.500 --> 09:30.366 align:start position:32.5% line:79.33% size:32.5%
of their most
important flavors combined,
09:30.500 --> 09:32.100 align:start position:35% line:84.67% size:27.5%
and...ahem.
09:32.233 --> 09:35.200 align:start position:22.5% line:79.33% size:50%
It's a little spicy.
Well, it's a lot spicy,
09:35.333 --> 09:37.166 align:start position:27.5% line:84.67% size:42.5%
and it's citrusy,
09:37.300 --> 09:38.733 align:start position:12.5% line:84.67% size:75%
and it's just like Nuevo León.
09:38.866 --> 09:41.833 align:start position:30% line:79.33% size:42.5%
It's the oregano,
it's the chile, it's the citrus.
09:41.966 --> 09:44.966 align:start position:17.5% line:79.33% size:65%
So delicious. So I'm gonna
let this sit for a second.
09:45.100 --> 09:49.333 align:start position:17.5% line:79.33% size:65%
Baby back ribs are already
cute and small and adorable,
09:49.466 --> 09:52.800 align:start position:12.5% line:79.33% size:72.5%
but now we're gonna make them
even cuter and more adorable,
09:52.933 --> 09:57.400 align:start position:15% line:79.33% size:65%
and they're gonna make for
irresistible bitesize pieces.
09:57.533 --> 10:00.600 align:start position:27.5% line:79.33% size:42.5%
So what you do is
you go to your butcher.
10:00.733 --> 10:03.400 align:start position:10% line:79.33% size:77.5%
Ask the butcher--because you're
gonna be nice to the butcher,
10:03.533 --> 10:04.966 align:start position:20% line:79.33% size:60%
and you're gonna ask him
really nicely,
10:05.100 --> 10:06.433 align:start position:17.5% line:84.67% size:62.5%
and, yes, they can do it.
10:06.566 --> 10:09.266 align:start position:17.5% line:79.33% size:62.5%
He's gonna cut it halfway
down the middle,
10:09.400 --> 10:12.566 align:start position:15% line:79.33% size:67.5%
and then you want to remove
the back membrane
10:12.700 --> 10:14.866 align:start position:12.5% line:84.67% size:72.5%
so that they cook beautifully
10:15.000 --> 10:17.566 align:start position:32.5% line:79.33% size:37.5%
and you can get
a really nice bite.
10:17.700 --> 10:21.066 align:start position:15% line:79.33% size:67.5%
So you want to cut a little
into the membrane,
10:21.200 --> 10:24.100 align:start position:30% line:79.33% size:42.5%
and then you just
pull it off like this.
10:24.233 --> 10:26.733 align:start position:27.5% line:79.33% size:47.5%
One beautiful thing
about baby back ribs
10:26.866 --> 10:30.600 align:start position:20% line:79.33% size:57.5%
is how meaty and tender
they are,
10:30.733 --> 10:32.133 align:start position:22.5% line:84.67% size:55%
and they're very lean.
10:32.266 --> 10:37.633 align:start position:10% line:79.33% size:77.5%
Now I'm cutting every 2-3 bones
just like this,
10:37.766 --> 10:41.233 align:start position:17.5% line:79.33% size:65%
and then you're gonna have
the cutest, you know,
10:41.366 --> 10:44.233 align:start position:15% line:84.67% size:67.5%
like, little baby back rib,
10:44.366 --> 10:48.166 align:start position:27.5% line:79.33% size:45%
and I'm gonna pour
the marinade right on top,
10:48.300 --> 10:52.433 align:start position:20% line:79.33% size:57.5%
and I want to make sure
they're super well-covered.
10:52.566 --> 10:56.933 align:start position:27.5% line:79.33% size:40%
You can marinade
your mini-baby baby back ribs
10:57.066 --> 10:59.933 align:start position:25% line:79.33% size:52.5%
up to, like, 48 hours
covered in the fridge,
11:00.066 --> 11:01.900 align:start position:15% line:79.33% size:67.5%
but if you are ready to put
them on the grill,
11:02.033 --> 11:05.666 align:start position:25% line:79.33% size:52.5%
you can just go ahead
and make these mini-packets.
11:05.800 --> 11:07.133 align:start position:30% line:84.67% size:40%
I'm gonna add...
11:08.633 --> 11:11.500 align:start position:12.5% line:84.67% size:75%
enough to make a single layer.
11:11.633 --> 11:14.266 align:start position:15% line:79.33% size:70%
You don't want to stack them
on top of each other.
11:16.766 --> 11:21.233 align:start position:10% line:84.67% size:80%
And we want to seal the packets.
11:21.366 --> 11:24.000 align:start position:15% line:79.33% size:67.5%
We're gonna cook them first
in the packets
11:24.133 --> 11:28.966 align:start position:17.5% line:79.33% size:62.5%
so that they cook kind of
steamed in the packets
11:29.100 --> 11:34.133 align:start position:27.5% line:79.33% size:45%
and get all tender
and--do you say--oh!
11:34.266 --> 11:36.466 align:start position:32.5% line:79.33% size:37.5%
That's the word
I was looking for.
11:36.600 --> 11:39.633 align:start position:17.5% line:79.33% size:65%
The word I was looking for
was succulent.
11:39.766 --> 11:43.066 align:start position:42.5% line:79.33% size:15%
I have
my baby back ribs packets,
11:43.200 --> 11:48.833 align:start position:22.5% line:79.33% size:55%
and now I'm gonna make
a giant baby potato packet
11:48.966 --> 11:53.566 align:start position:17.5% line:79.33% size:67.5%
because I'm gonna make some
grilled queso fundido potatoes
11:53.700 --> 11:54.733 align:start position:35% line:84.67% size:27.5%
with bacon.
11:54.866 --> 11:58.266 align:start position:27.5% line:79.33% size:42.5%
I have two pounds
of baby potatoes.
11:58.400 --> 12:00.100 align:start position:12.5% line:84.67% size:75%
Just gonna throw them in here,
12:00.233 --> 12:03.533 align:start position:20% line:79.33% size:60%
and I have 4 tablespoons
of unsalted butter
12:03.666 --> 12:06.333 align:start position:22.5% line:84.67% size:52.5%
that I already diced.
12:06.466 --> 12:07.666 align:start position:42.5% line:84.67% size:12.5%
Here.
12:07.800 --> 12:09.800 align:start position:30% line:79.33% size:40%
And if you want,
you could add
12:09.933 --> 12:12.433 align:start position:17.5% line:79.33% size:62.5%
a little bit of oil, too,
or more butter,
12:12.566 --> 12:14.600 align:start position:35% line:79.33% size:27.5%
but this is
enough butter for me,
12:14.733 --> 12:19.466 align:start position:32.5% line:79.33% size:35%
and I'm adding
a teaspoon of salt
12:19.600 --> 12:24.200 align:start position:25% line:79.33% size:47.5%
and half a teaspoon
of ground black pepper,
12:24.333 --> 12:27.933 align:start position:25% line:79.33% size:45%
and then just make
a quesadilla-style package.
12:30.933 --> 12:32.400 align:start position:12.5% line:84.67% size:72.5%
It does look like an empanada
12:32.533 --> 12:35.266 align:start position:20% line:10% size:57.5%
or a quesadilla, right?
12:35.400 --> 12:37.366 align:start position:10% line:10% size:77.5%
I want to put my baby back ribs
12:37.500 --> 12:39.366 align:start position:25% line:10% size:50%
and my baby potatoes
12:39.500 --> 12:40.766 align:start position:32.5% line:84.67% size:32.5%
on the grill.
12:42.700 --> 12:46.133 align:start position:20% line:79.33% size:62.5%
While the grill preheats,
I want you to meet someone
12:46.266 --> 12:47.600 align:start position:20% line:79.33% size:57.5%
who's out to prove that
the North
12:47.733 --> 12:50.433 align:start position:20% line:84.67% size:57.5%
isn't just carne asada.
12:50.566 --> 12:52.833 align:start position:15% line:79.33% size:67.5%
When you visit Cara de Vaca
in San Pedro,
12:52.966 --> 12:55.566 align:start position:32.5% line:79.33% size:35%
you may notice
the sweet, smoky scent
12:55.700 --> 12:59.933 align:start position:30% line:79.33% size:42.5%
of copal incense,
a tree resin used in rituals
13:00.066 --> 13:02.800 align:start position:17.5% line:84.67% size:65%
by ancient Mexican tribes.
13:02.933 --> 13:06.000 align:start position:20% line:79.33% size:60%
Chuy Villarreal believes
his daily ritual
13:06.133 --> 13:08.166 align:start position:10% line:84.67% size:80%
cleans the space of stale energy
13:08.300 --> 13:10.900 align:start position:15% line:84.67% size:70%
and renews it for a new day.
13:11.033 --> 13:13.633 align:start position:22.5% line:79.33% size:52.5%
After all, good vibes
are essential
13:13.766 --> 13:16.566 align:start position:22.5% line:79.33% size:52.5%
when you're an artist
and head chef inventing
13:16.700 --> 13:18.700 align:start position:17.5% line:84.67% size:65%
mouthwatering combinations
13:18.833 --> 13:23.333 align:start position:15% line:79.33% size:67.5%
of Lebanese, Mediterranean,
and Mexican dishes.
13:23.466 --> 13:24.666 align:start position:10% line:84.67% size:42.5%
Pati: Hola, Chuy.
13:24.800 --> 13:26.533 align:start position:50% line:84.67% size:40%
Hola, Pati. Heh.
13:50.433 --> 13:52.100 align:start position:60% line:10% size:10%
Wow!
13:52.233 --> 13:54.233 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
Chuy was never formally trained,
13:54.366 --> 13:56.400 align:start position:10% line:84.67% size:80%
but his background in marketing,
13:56.533 --> 13:59.500 align:start position:27.5% line:79.33% size:42.5%
food photography,
and video producing gives him
13:59.633 --> 14:03.833 align:start position:27.5% line:79.33% size:45%
a unique worldview
on the full dining experience,
14:03.966 --> 14:05.033 align:start position:30% line:10% size:40%
even the smells.
14:11.933 --> 14:13.166 align:start position:50% line:10% size:37.5%
Pati: Ha ha ha!
14:22.333 --> 14:25.000 align:start position:42.5% line:10% size:47.5%
I love that. Ha ha!
14:25.133 --> 14:26.466 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
Speaking of smell,
14:26.600 --> 14:29.900 align:start position:20% line:79.33% size:57.5%
there's a local oregano
native to Nuevo León
14:30.033 --> 14:33.900 align:start position:30% line:10% size:37.5%
known worldwide
for its intense, woodsy flavor.
14:45.166 --> 14:46.733 align:start position:30% line:10% size:57.5%
I want to take it down.
15:08.100 --> 15:09.200 align:start position:47.5% line:10% size:42.5%
I've noticed that
15:09.333 --> 15:11.600 align:start position:42.5% line:79.33% size:42.5%
you probably have
just as much cumin
15:11.733 --> 15:13.866 align:start position:40% line:79.33% size:47.5%
in your restaurant,
right?
15:14.000 --> 15:17.066 align:start position:30% line:79.33% size:60%
Like, oregano and cumin,
like, it's a thing.
15:17.200 --> 15:18.400 align:start position:10% line:10% size:7.5%
Sí.
15:22.600 --> 15:25.100 align:start position:12.5% line:79.33% size:72.5%
Pati, voice-over: With plenty
of chargrilled beef
15:25.233 --> 15:27.300 align:start position:12.5% line:84.67% size:75%
on his 4 separate fire grills,
15:27.433 --> 15:30.066 align:start position:20% line:79.33% size:57.5%
Chuy honors traditional
Northern cooking,
15:30.200 --> 15:32.766 align:start position:27.5% line:79.33% size:47.5%
but he's interested
in doing much more
15:32.900 --> 15:36.300 align:start position:12.5% line:10% size:72.5%
by experimenting with flavors
from around the world.
15:39.300 --> 15:41.733 align:start position:42.5% line:10% size:45%
Ooh. Que rico. OK.
15:44.700 --> 15:46.700 align:start position:12.5% line:10% size:72.5%
Pati, voice-over: Dishes like
his Lebanese-inspired
15:46.833 --> 15:50.266 align:start position:30% line:79.33% size:37.5%
chickpea hummus
with a zesty Apache meat,
15:50.400 --> 15:53.733 align:start position:20% line:79.33% size:60%
a cross between raw kipe
and a meat-based ceviche
15:53.866 --> 15:55.566 align:start position:27.5% line:10% size:47.5%
with pico de gallo.
16:01.033 --> 16:02.200 align:start position:60% line:10% size:10%
Mmm.
16:07.600 --> 16:09.300 align:start position:10% line:10% size:17.5%
Mm-hmm.
16:09.433 --> 16:11.366 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
And his tacos el pulpo,
16:11.500 --> 16:15.566 align:start position:27.5% line:79.33% size:47.5%
almost as beautiful
as they're bursting with flavor.
16:15.700 --> 16:18.933 align:start position:32.5% line:79.33% size:37.5%
Octopus grilled
in Morita chile oil
16:19.066 --> 16:21.166 align:start position:12.5% line:84.67% size:72.5%
tucked in a refried bean taco
16:21.300 --> 16:24.000 align:start position:32.5% line:79.33% size:32.5%
and smothered
in his tangy aguachile sauce.
16:24.133 --> 16:27.266 align:start position:35% line:79.33% size:40%
That is the most
beautiful octopus taco
16:27.400 --> 16:29.366 align:start position:50% line:84.67% size:37.5%
I've ever seen!
16:29.500 --> 16:30.966 align:start position:37.5% line:10% size:52.5%
You made this up, no?
16:32.700 --> 16:34.000 align:start position:10% line:10% size:7.5%
No.
It comes together
16:34.133 --> 16:35.466 align:start position:50% line:84.67% size:37.5%
so beautifully.
16:35.600 --> 16:36.966 align:start position:47.5% line:84.67% size:42.5%
I feel like whoa.
16:37.100 --> 16:38.566 align:start position:37.5% line:84.67% size:52.5%
And it's so indulgent
16:38.700 --> 16:41.566 align:start position:37.5% line:79.33% size:52.5%
because you're eating
an entire tentacle
16:41.700 --> 16:43.200 align:start position:52.5% line:84.67% size:35%
in a taco, no?
16:43.333 --> 16:44.500 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
It's a delicate balance
16:44.633 --> 16:45.900 align:start position:22.5% line:84.67% size:52.5%
to maintain tradition
16:46.033 --> 16:48.900 align:start position:25% line:79.33% size:45%
but keep the fires
of innovation ablaze.
16:49.033 --> 16:51.200 align:start position:12.5% line:84.67% size:72.5%
Maybe it's Chuy's good vibes,
16:51.333 --> 16:55.733 align:start position:17.5% line:79.33% size:62.5%
but so far, it's working,
and it's crazy delicious.
16:58.366 --> 17:01.133 align:start position:10% line:10% size:77.5%
OK. This is super nice and hot.
17:01.266 --> 17:03.000 align:start position:15% line:10% size:67.5%
It's over medium high heat,
17:03.133 --> 17:06.166 align:start position:22.5% line:79.33% size:55%
and I'm just gonna put
my packages.
17:06.300 --> 17:10.133 align:start position:17.5% line:79.33% size:62.5%
I have the baby back ribs
and the potatoes,
17:10.266 --> 17:14.866 align:start position:27.5% line:79.33% size:47.5%
and I have a smoked
jalapeño sausage,
17:15.000 --> 17:17.100 align:start position:27.5% line:79.33% size:45%
and I'm gonna make
a salsa cruda,
17:17.233 --> 17:20.100 align:start position:32.5% line:79.33% size:37.5%
or a raw salsa,
that is gonna be perfect
17:20.233 --> 17:23.100 align:start position:10% line:84.67% size:80%
for dipping those baby back ribs
17:23.233 --> 17:25.400 align:start position:12.5% line:84.67% size:72.5%
or for putting over or under,
17:25.533 --> 17:27.766 align:start position:22.5% line:79.33% size:55%
or you can do anything
you want with the salsa,
17:27.900 --> 17:32.033 align:start position:15% line:79.33% size:70%
but it's also perfect to add
to the potatoes if you want it
17:32.166 --> 17:34.333 align:start position:25% line:79.33% size:45%
because that's one
of the beautiful things
17:34.466 --> 17:36.233 align:start position:27.5% line:84.67% size:47.5%
of Mexican salsas--
17:36.366 --> 17:37.733 align:start position:27.5% line:79.33% size:47.5%
you can do whatever
you want with them.
17:37.866 --> 17:41.733 align:start position:22.5% line:79.33% size:57.5%
So I have a quarter cup
of the chile pequin cruda.
17:41.866 --> 17:45.000 align:start position:10% line:84.67% size:80%
So this is the same chile pequin
17:45.133 --> 17:47.933 align:start position:15% line:84.67% size:70%
that I added on the marinade
17:48.066 --> 17:49.766 align:start position:10% line:84.67% size:80%
that went on the baby back ribs,
17:49.900 --> 17:53.233 align:start position:35% line:79.33% size:27.5%
but this is
the raw chile pequin.
17:53.366 --> 17:57.366 align:start position:30% line:79.33% size:42.5%
Oops. I hope Mila
doesn't like chile pequin.
17:57.500 --> 18:00.566 align:start position:22.5% line:79.33% size:52.5%
You can see the tiny,
little chiles,
18:00.700 --> 18:04.733 align:start position:15% line:84.67% size:67.5%
and I'm just chopping them.
18:04.866 --> 18:07.766 align:start position:15% line:79.33% size:67.5%
Wait because I think I need
to flip my sausage.
18:10.000 --> 18:11.433 align:start position:42.5% line:84.67% size:12.5%
Here.
18:13.866 --> 18:15.933 align:start position:35% line:84.67% size:27.5%
Oh. So yum.
18:16.066 --> 18:18.366 align:start position:25% line:84.67% size:50%
It is a lot of heat.
18:20.633 --> 18:22.733 align:start position:22.5% line:84.67% size:52.5%
So the fresh oregano,
18:22.866 --> 18:26.700 align:start position:27.5% line:79.33% size:47.5%
and then I'm adding
two garlic cloves fresh.
18:26.833 --> 18:29.333 align:start position:30% line:84.67% size:40%
I'm gonna add...
18:29.466 --> 18:31.300 align:start position:17.5% line:79.33% size:62.5%
a cup of freshly squeezed
lime juice.
18:31.433 --> 18:35.533 align:start position:15% line:79.33% size:70%
Then I'm adding a half a cup
of olive oil,
18:35.666 --> 18:37.600 align:start position:22.5% line:79.33% size:55%
and then I'm gonna add
a lot of salt.
18:37.733 --> 18:40.233 align:start position:22.5% line:79.33% size:52.5%
So I got to do, like,
a tablespoon.
18:40.366 --> 18:44.233 align:start position:30% line:79.33% size:40%
You're gonna add
freshly ground black pepper.
18:44.366 --> 18:46.766 align:start position:12.5% line:84.67% size:72.5%
You could whisk with a whisk.
18:46.900 --> 18:48.533 align:start position:15% line:84.67% size:67.5%
You could mix with a spoon,
18:48.666 --> 18:52.733 align:start position:17.5% line:79.33% size:62.5%
but if you have something
like this...
18:52.866 --> 18:54.200 align:start position:22.5% line:84.67% size:55%
you can just shake it.
18:54.333 --> 18:56.033 align:start position:37.5% line:84.67% size:25%
[Sloshing]
18:58.633 --> 19:00.666 align:start position:30% line:84.67% size:40%
There's salsita.
19:00.800 --> 19:02.733 align:start position:22.5% line:84.67% size:52.5%
This is--oh, my gosh.
19:02.866 --> 19:05.066 align:start position:25% line:79.33% size:50%
This making my mouth
water so bad
19:05.200 --> 19:07.166 align:start position:15% line:79.33% size:70%
because I'm already thinking
about dipping
19:07.300 --> 19:08.666 align:start position:25% line:84.67% size:50%
those ribs in there.
19:08.800 --> 19:10.666 align:start position:27.5% line:79.33% size:45%
I'm gonna take out
my potato packet,
19:10.800 --> 19:14.433 align:start position:17.5% line:79.33% size:60%
but first, I'm gonna cut
my jalapeño smoked sausage.
19:14.566 --> 19:18.466 align:start position:27.5% line:79.33% size:40%
Just gonna do it
into bitesize pieces.
19:18.600 --> 19:21.800 align:start position:27.5% line:79.33% size:47.5%
Oh, you can see all
the jalapeño in there.
19:21.933 --> 19:24.533 align:start position:25% line:79.33% size:50%
Mila, I'm gonna give
you food, too,
19:24.666 --> 19:28.200 align:start position:17.5% line:79.33% size:65%
but I'm not gonna give you
jalapeño smoked sausage.
19:28.333 --> 19:29.533 align:start position:45% line:84.67% size:10%
Yum!
19:34.600 --> 19:37.200 align:start position:25% line:79.33% size:50%
There's a woodpecker
in this house
19:37.333 --> 19:40.400 align:start position:17.5% line:79.33% size:65%
that has been waking us up
every morning,
19:40.533 --> 19:42.400 align:start position:12.5% line:84.67% size:72.5%
and I think he's at it again.
19:42.533 --> 19:44.633 align:start position:12.5% line:79.33% size:72.5%
Oh, there it is! There it is!
Do you see it?
19:46.133 --> 19:48.066 align:start position:15% line:84.67% size:67.5%
Oh, I think you did get it.
19:48.200 --> 19:49.966 align:start position:47.5% line:84.67% size:42.5%
Man: There he is.
19:50.100 --> 19:51.866 align:start position:22.5% line:79.33% size:52.5%
And he's just pecking
on that wood,
19:52.000 --> 19:55.333 align:start position:12.5% line:79.33% size:72.5%
and he's eating all my fruit,
and he gets me so angry,
19:55.466 --> 19:56.500 align:start position:25% line:79.33% size:50%
and then when I come
and see him,
19:56.633 --> 19:57.900 align:start position:27.5% line:84.67% size:45%
he's just so cute.
19:58.033 --> 20:01.100 align:start position:20% line:79.33% size:60%
OK. Opening my potatoes,
and this is hot,
20:01.266 --> 20:03.333 align:start position:22.5% line:79.33% size:52.5%
so be careful because
it's gonna be steamy.
20:04.566 --> 20:07.300 align:start position:15% line:79.33% size:70%
And this already is so tasty
because it has
20:07.433 --> 20:09.600 align:start position:20% line:79.33% size:57.5%
the butter and the salt
and the pepper,
20:09.733 --> 20:14.133 align:start position:17.5% line:79.33% size:65%
but now I'm gonna add some
of that smoked jalapeño sausage,
20:14.266 --> 20:17.366 align:start position:22.5% line:79.33% size:52.5%
I'm gonna add so much
Oaxaca cheese
20:17.500 --> 20:18.966 align:start position:20% line:84.67% size:60%
that I already shredded.
20:19.100 --> 20:23.100 align:start position:12.5% line:79.33% size:75%
I'm adding so much that you're
gonna think it's ridiculous.
20:24.233 --> 20:25.533 align:start position:20% line:84.67% size:60%
But it's not ridiculous.
20:25.666 --> 20:27.500 align:start position:32.5% line:84.67% size:35%
[Mila barking]
20:27.633 --> 20:30.733 align:start position:12.5% line:79.33% size:72.5%
OK. So I'm gonna try to close
this packet again.
20:30.866 --> 20:33.100 align:start position:25% line:79.33% size:50%
OK. So I'm gonna put
the packet back in there
20:33.233 --> 20:35.533 align:start position:27.5% line:79.33% size:45%
because now I want
all the cheese to melt
20:35.666 --> 20:37.133 align:start position:27.5% line:79.33% size:40%
over the sausage
and the potatoes,
20:37.266 --> 20:40.166 align:start position:20% line:79.33% size:57.5%
and then I'm gonna take
the ribs out.
20:40.300 --> 20:42.133 align:start position:27.5% line:84.67% size:45%
It smells so good.
20:42.266 --> 20:44.266 align:start position:32.5% line:79.33% size:30%
Oh, my gosh!
These are so perfect.
20:44.400 --> 20:48.000 align:start position:20% line:79.33% size:55%
They're already, like,
nice and browned on the bottom,
20:48.133 --> 20:50.733 align:start position:20% line:79.33% size:60%
so I just want to finish
whatever is not perfect
20:50.866 --> 20:52.366 align:start position:25% line:84.67% size:50%
and brown and crisp.
20:55.200 --> 20:56.566 align:start position:27.5% line:79.33% size:42.5%
Everything's back
from the grill,
20:56.700 --> 20:59.033 align:start position:32.5% line:79.33% size:37.5%
and I'm opening
the potato packet.
20:59.166 --> 21:04.833 align:start position:20% line:79.33% size:55%
So it's like a grilled
potato, jalapeño sausage thing.
21:04.966 --> 21:07.500 align:start position:37.5% line:79.33% size:52.5%
So I'm gonna give you
all the toppings,
21:07.633 --> 21:09.666 align:start position:40% line:79.33% size:47.5%
and you add as much
as you want, OK?
21:09.800 --> 21:11.533 align:start position:10% line:74% size:15%
On top
of the whole thing?
Yeah!
21:11.666 --> 21:13.300 align:start position:70% line:10% size:20%
OK? Fun?
Fun.
21:13.433 --> 21:15.233 align:start position:22.5% line:10% size:65%
OK. So now we're gonna add
21:15.366 --> 21:17.133 align:start position:52.5% line:79.33% size:30%
tangy, salty
Mexican crema.
21:17.266 --> 21:19.533 align:start position:10% line:74% size:55%
With a spoon or just--
No. Just.
21:19.666 --> 21:21.966 align:start position:10% line:74% size:40%
OK. Just pour it
on top?
Yeah!
21:22.100 --> 21:24.533 align:start position:52.5% line:79.33% size:32.5%
Like, as much
as you'd want.
21:24.666 --> 21:26.200 align:start position:50% line:79.33% size:35%
You know, like
a baked potato,
21:26.333 --> 21:27.600 align:start position:40% line:79.33% size:47.5%
where you add, like
the sour cream?
21:27.733 --> 21:29.666 align:start position:47.5% line:79.33% size:42.5%
Here we're adding
Mexican crema,
21:29.800 --> 21:30.966 align:start position:42.5% line:84.67% size:45%
we're dressing it.
21:31.100 --> 21:33.933 align:start position:35% line:79.33% size:42.5%
It's like a giant
baked potato of sorts.
21:34.066 --> 21:35.366 align:start position:10% line:84.67% size:17.5%
Mm-hmm.
21:35.500 --> 21:37.866 align:start position:50% line:74% size:30%
I want to do
queso cotija...
OK.
21:38.000 --> 21:39.733 align:start position:40% line:79.33% size:47.5%
like chk, chk, chk,
chk, chk.
21:39.866 --> 21:41.133 align:start position:10% line:84.67% size:55%
That's so much cheese.
21:41.266 --> 21:42.800 align:start position:72.5% line:84.67% size:17.5%
I know.
21:42.933 --> 21:44.366 align:start position:55% line:79.33% size:32.5%
Put on the...
bacon bits.
21:44.500 --> 21:46.300 align:start position:10% line:79.33% size:25%
Bacon. OK.
I would add it all.
21:46.433 --> 21:47.533 align:start position:10% line:79.33% size:30%
Is that your
favorite topping?
21:47.666 --> 21:49.000 align:start position:55% line:84.67% size:32.5%
I love bacon.
21:49.133 --> 21:50.433 align:start position:62.5% line:10% size:27.5%
And then...
21:53.033 --> 21:54.833 align:start position:10% line:10% size:40%
How spicy is it?
Is it very spicy?
21:54.966 --> 21:57.166 align:start position:62.5% line:79.33% size:27.5%
Superspicy.
OK.
21:57.300 --> 21:59.633 align:start position:30% line:79.33% size:37.5%
Superspicy, but
the fun, fun, fun thing
21:59.766 --> 22:03.500 align:start position:50% line:79.33% size:40%
is that this has
the garnish
22:03.633 --> 22:04.900 align:start position:37.5% line:84.67% size:50%
of the dried pequin,
22:05.033 --> 22:07.033 align:start position:50% line:79.33% size:37.5%
and the salsita
for the ribs
22:07.166 --> 22:09.133 align:start position:30% line:79.33% size:32.5%
has the fresh
pequin chile, the green.
22:09.266 --> 22:10.833 align:start position:10% line:79.33% size:17.5%
Oh, OK.
So don't add
22:10.966 --> 22:12.333 align:start position:35% line:84.67% size:55%
these with your hands.
22:12.466 --> 22:13.666 align:start position:10% line:74% size:42.5%
Yeah. I'll do it.
With a spoon.
Add it with a spoon.
22:13.800 --> 22:15.066 align:start position:10% line:84.67% size:50%
Just a lit bit, huh?
22:15.200 --> 22:16.566 align:start position:37.5% line:84.67% size:52.5%
I mean, I like spicy,
22:16.700 --> 22:19.633 align:start position:30% line:79.33% size:57.5%
but you go for whatever
you're feeling like.
22:19.766 --> 22:21.433 align:start position:40% line:79.33% size:47.5%
And now we're gonna
chop some chives,
22:21.566 --> 22:22.600 align:start position:42.5% line:84.67% size:47.5%
but I need a knife.
22:22.733 --> 22:23.900 align:start position:37.5% line:10% size:50%
Let me grab a knife.
22:26.266 --> 22:28.300 align:start position:50% line:10% size:32.5%
OK. Don't try
to sabotage me.
22:31.966 --> 22:33.566 align:start position:10% line:84.67% size:57.5%
It's pretty good, Juju.
22:33.700 --> 22:35.100 align:start position:10% line:84.67% size:60%
OK. So let's add it all.
22:35.233 --> 22:36.800 align:start position:10% line:74% size:67.5%
It's gonna be so beautiful.
OK.
22:39.033 --> 22:41.166 align:start position:10% line:79.33% size:37.5%
I think this is
a beautiful thing!
22:41.300 --> 22:43.000 align:start position:10% line:79.33% size:15%
Ready?
Yeah. Dig in?
22:43.133 --> 22:45.033 align:start position:10% line:79.33% size:42.5%
Yeah. I'm totally
benefitting
22:45.166 --> 22:46.800 align:start position:10% line:79.33% size:55%
from your cheese pull.
OK.
22:46.933 --> 22:49.766 align:start position:10% line:79.33% size:27.5%
Oh, my God.
Look at this.
22:49.900 --> 22:52.100 align:start position:10% line:79.33% size:50%
Wait. You can grab--
no, no. Come grab this.
22:52.233 --> 22:53.500 align:start position:10% line:84.67% size:55%
This is the best part.
22:53.633 --> 22:55.366 align:start position:55% line:84.67% size:32.5%
Oh, what? OK.
22:55.500 --> 22:57.366 align:start position:42.5% line:79.33% size:45%
That's--OK. That's
too much cheese.
23:01.300 --> 23:03.500 align:start position:70% line:84.67% size:20%
[Slurps]
23:03.633 --> 23:06.266 align:start position:10% line:79.33% size:10%
Mmm!
Mmm!
23:06.400 --> 23:10.433 align:start position:77.5% line:79.33% size:10%
Wow!
Mmm! Mmm! Mmm.
23:11.966 --> 23:14.766 align:start position:50% line:74% size:25%
The potato
with the sausage
is so good.
23:14.900 --> 23:16.300 align:start position:42.5% line:79.33% size:22.5%
It's like
the perfect combo.
23:16.433 --> 23:18.500 align:start position:10% line:79.33% size:57.5%
These ribs--so you know
the baby back ribs?
23:18.633 --> 23:19.800 align:start position:62.5% line:84.67% size:27.5%
Mm-hmm. OK.
23:19.933 --> 23:21.833 align:start position:10% line:79.33% size:57.5%
So there's these, like,
perfect, little bites.
23:21.966 --> 23:23.933 align:start position:72.5% line:74% size:17.5%
Mm-hmm.
You can pour the salsa on top,
23:24.066 --> 23:25.166 align:start position:10% line:84.67% size:62.5%
or you can just dip them.
23:25.300 --> 23:26.433 align:start position:65% line:84.67% size:22.5%
Dip them.
23:26.566 --> 23:28.033 align:start position:10% line:79.33% size:50%
I mean, I'm gonna go
over top.
23:30.566 --> 23:32.533 align:start position:10% line:79.33% size:40%
I think this is,
like, so good
23:32.666 --> 23:34.800 align:start position:10% line:79.33% size:52.5%
because it has, like,
just one--this is for you.
23:34.933 --> 23:36.000 align:start position:40% line:79.33% size:47.5%
You want me to bite
it right now,
23:36.133 --> 23:38.333 align:start position:47.5% line:79.33% size:32.5%
or we bite it
at the same time?
23:38.466 --> 23:39.900 align:start position:10% line:79.33% size:40%
What do you want
to do?
23:40.033 --> 23:41.033 align:start position:60% line:79.33% size:30%
I'll bite it
right now.
23:41.166 --> 23:42.300 align:start position:10% line:84.67% size:37.5%
Ready, set, go.
23:45.633 --> 23:47.500 align:start position:10% line:79.33% size:10%
Mmm!
Oh, my God.
23:47.633 --> 23:48.766 align:start position:10% line:10% size:10%
Mmm!
23:50.300 --> 23:53.433 align:start position:10% line:10% size:30%
I mean, look
at this piece of meat.
23:53.566 --> 23:55.533 align:start position:10% line:79.33% size:37.5%
It is like--OK.
I'm gonna dip.
23:58.066 --> 23:59.566 align:start position:42.5% line:79.33% size:42.5%
Mmm. I could just
eat these all day.
23:59.700 --> 24:02.733 align:start position:10% line:84.67% size:50%
Mm-hmm. Mmm! Insane.
24:06.100 --> 24:08.233 align:start position:10% line:84.67% size:40%
It doesn't stop.
24:08.366 --> 24:15.000 align:start position:10% line:79.33% size:20%
Oh. What
a delicious mess. Yum.
24:15.133 --> 24:17.066 align:start position:10% line:79.33% size:80%
Pati, voice-over: It may be time
for something sweet
24:17.200 --> 24:18.500 align:start position:27.5% line:84.67% size:47.5%
to change the pace,
24:18.633 --> 24:21.900 align:start position:17.5% line:79.33% size:65%
and luckily, Weber refused
to let me leave
24:22.033 --> 24:23.900 align:start position:32.5% line:79.33% size:35%
without trying
a decadent dessert
24:24.033 --> 24:27.533 align:start position:27.5% line:79.33% size:47.5%
from his childhood,
toasted orejas
24:41.766 --> 24:43.033 align:start position:62.5% line:10% size:27.5%
Whoa, whoa!
24:48.166 --> 24:49.666 align:start position:67.5% line:10% size:10%
Mmm.
24:49.800 --> 24:52.233 align:start position:40% line:10% size:47.5%
Like, all your food
is about sharing,
24:52.366 --> 24:54.666 align:start position:25% line:10% size:62.5%
bringing people together,
24:54.800 --> 24:56.633 align:start position:25% line:10% size:62.5%
and everybody digging in,
24:56.766 --> 24:59.133 align:start position:25% line:10% size:62.5%
and it's not pretentious.
24:59.266 --> 25:01.566 align:start position:37.5% line:10% size:50%
It's just absolutely
delicious.
25:10.600 --> 25:16.133 align:start position:47.5% line:10% size:2.5%
♪
25:16.266 --> 25:17.933 align:start position:27.5% line:10% size:42.5%
Pati: For recipes
and information
25:18.066 --> 25:19.766 align:start position:15% line:10% size:67.5%
from this episode and more,
25:19.900 --> 25:22.366 align:start position:25% line:10% size:50%
visit PatiJinich.com
25:22.500 --> 25:23.833 align:start position:35% line:10% size:30%
and connect.
25:23.966 --> 25:26.866 align:start position:15% line:10% size:70%
Find me on Facebook, TikTok,
Twitter, Instagram,
25:27.000 --> 25:29.766 align:start position:17.5% line:10% size:65%
and Pinterest @PatiJinich.
25:29.900 --> 25:31.033 align:start position:37.5% line:10% size:25%
Announcer:
"Pati's Mexican Table"
25:31.166 --> 25:32.966 align:start position:20% line:10% size:57.5%
is brought to you by...
25:33.100 --> 25:39.066 align:start position:47.5% line:84.67% size:2.5%
♪
25:39.200 --> 25:42.766 align:start position:20% line:84.67% size:57.5%
La Costeña--¡por sabor!
25:42.900 --> 25:44.266 align:start position:25% line:84.67% size:50%
Traditional recipes,
25:44.400 --> 25:46.500 align:start position:27.5% line:79.33% size:45%
authentic flavors,
and ingredients.
25:46.633 --> 25:49.266 align:start position:10% line:10% size:80%
A taste of México in 90 seconds.
25:49.400 --> 25:51.800 align:start position:17.5% line:10% size:65%
Somos--food from the heart
of México.
25:51.933 --> 25:54.900 align:start position:47.5% line:84.67% size:2.5%
♪
25:55.033 --> 25:56.900 align:start position:37.5% line:10% size:20%
Singers:
♪ Avocados from Mexico
25:57.400 --> 25:59.300 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
25:59.366 --> 26:00.500 align:start position:25% line:84.67% size:50%
and family recipes.
26:00.566 --> 26:01.900 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
26:02.000 --> 26:04.333 align:start position:20% line:10% size:57.5%
Stand Together, helping
every person rise.
26:04.466 --> 26:06.766 align:start position:27.5% line:10% size:40%
More information
at StandTogether.org.
26:06.900 --> 26:10.033 align:start position:27.5% line:79.33% size:42.5%
Here, the typical
arroz con pollo...or not!
26:10.166 --> 26:12.633 align:start position:27.5% line:79.33% size:47.5%
Unfollow la Receta.
Mahatma Rice.
26:12.766 --> 26:14.266 align:start position:15% line:84.67% size:67.5%
King Arthur Baking Company.
26:14.400 --> 26:15.900 align:start position:20% line:10% size:57.5%
Find out more about our
masa harina
26:16.033 --> 26:17.900 align:start position:20% line:10% size:60%
at KingArthurBaking.com.
26:18.033 --> 26:22.933 align:start position:47.5% line:10% size:2.5%
♪
26:23.066 --> 26:25.300 align:start position:22.5% line:10% size:52.5%
Cozilumbre--cookware,
bakeware, and kitchenware
26:25.433 --> 26:28.100 align:start position:17.5% line:10% size:65%
for cooking of tradiciones
in your cocinas.
26:28.233 --> 26:30.700 align:start position:47.5% line:84.67% size:2.5%
♪
26:30.833 --> 26:32.766 align:start position:22.5% line:84.67% size:55%
Gobierno de Monterrey.
26:32.900 --> 26:34.700 align:start position:20% line:10% size:60%
Proud to support "Pati's
Mexican Table"
26:34.833 --> 26:36.266 align:start position:22.5% line:10% size:52.5%
on public television.
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♪