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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.

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[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,

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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!

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Mmm! Mmm! 
Ha ha ha!

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Mmm!

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Man: I am going to 
give you a secret!

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Yes. I love secrets.

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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.

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Tropical Cheese.

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Stand Together, helping 
every person rise.

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More information 
at StandTogether.org.

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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.

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♪

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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.

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Pati: And now all 
the local chefs,

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like, look up 
to your father.

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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

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to the actual snack, 
which he keeps in this drawer.

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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.

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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.

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If there's a signature dish 
of Nuevo León,

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it's cabrito, or baby goat.

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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!

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OK.

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It has the flavor 
of smoke.

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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.

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Uh-huh.

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Uh-huh.

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[Crunching]

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Mmm! 
Mmm.

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Superdeep.

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Pati, voice-over: It would be 
hard to imagine

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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.

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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

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so that you can become 
a parrilla, too.

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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,

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and it goes really well 
with citrus.

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Then I'm gonna add 
a half a cup of olive oil

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and 12 peeled garlic cloves,

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and, no, it is not a lot.

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And then one full tablespoon 
of dried oregano.

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This is oregano straight 
from Nuevo León.

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The oregano from Nuevo León 
is just so intense and robust

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and packed with flavor.

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I'm adding one tablespoon 
of dried pequin chiles.

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Let's talk 
about the pequin chiles.

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They're small and cute and have

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the cutest little nicknames 
like the...

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but don't let the size fool you

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because they're like 7-8 times 
spicier than jalapeños,

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so these little guys 
are superfeisty,

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and you're gonna love them.

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And them adding salt, 
and I'm not being shy

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with the salt because we have 
a lot of lime juice and vinegar.

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I'm adding a teaspoon 
of freshly ground black pepper,

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and then I'm gonna puree this 
until completely smooth.

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Here you just have some

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of their most 
important flavors combined,

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and...ahem.

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It's a little spicy. 
Well, it's a lot spicy,

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and it's citrusy,

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and it's just like Nuevo León.

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It's the oregano, 
it's the chile, it's the citrus.

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So delicious. So I'm gonna 
let this sit for a second.

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Baby back ribs are already 
cute and small and adorable,

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but now we're gonna make them 
even cuter and more adorable,

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and they're gonna make for 
irresistible bitesize pieces.

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So what you do is 
you go to your butcher.

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Ask the butcher--because you're 
gonna be nice to the butcher,

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and you're gonna ask him 
really nicely,

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and, yes, they can do it.

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He's gonna cut it halfway 
down the middle,

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and then you want to remove 
the back membrane

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so that they cook beautifully

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and you can get 
a really nice bite.

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So you want to cut a little 
into the membrane,

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and then you just 
pull it off like this.

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One beautiful thing 
about baby back ribs

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is how meaty and tender 
they are,

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and they're very lean.

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Now I'm cutting every 2-3 bones 
just like this,

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and then you're gonna have 
the cutest, you know,

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like, little baby back rib,

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and I'm gonna pour 
the marinade right on top,

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and I want to make sure 
they're super well-covered.

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You can marinade 
your mini-baby baby back ribs

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up to, like, 48 hours 
covered in the fridge,

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but if you are ready to put 
them on the grill,

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you can just go ahead 
and make these mini-packets.

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I'm gonna add...

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enough to make a single layer.

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You don't want to stack them 
on top of each other.

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And we want to seal the packets.

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We're gonna cook them first 
in the packets

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so that they cook kind of 
steamed in the packets

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and get all tender 
and--do you say--oh!

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That's the word 
I was looking for.

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The word I was looking for 
was succulent.

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I have 
my baby back ribs packets,

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and now I'm gonna make 
a giant baby potato packet

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because I'm gonna make some 
grilled queso fundido potatoes

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with bacon.

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I have two pounds 
of baby potatoes.

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Just gonna throw them in here,

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and I have 4 tablespoons 
of unsalted butter

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that I already diced.

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Here.

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And if you want, 
you could add

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a little bit of oil, too, 
or more butter,

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but this is 
enough butter for me,

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and I'm adding 
a teaspoon of salt

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and half a teaspoon 
of ground black pepper,

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and then just make 
a quesadilla-style package.

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It does look like an empanada

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or a quesadilla, right?

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I want to put my baby back ribs

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and my baby potatoes

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on the grill.

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While the grill preheats, 
I want you to meet someone

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who's out to prove that 
the North

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isn't just carne asada.

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When you visit Cara de Vaca 
in San Pedro,

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you may notice 
the sweet, smoky scent

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of copal incense, 
a tree resin used in rituals

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by ancient Mexican tribes.

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00:13:02,933 --> 00:13:06,000
Chuy Villarreal believes 
his daily ritual

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cleans the space of stale energy

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and renews it for a new day.

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After all, good vibes 
are essential

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when you're an artist 
and head chef inventing

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mouthwatering combinations

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of Lebanese, Mediterranean, 
and Mexican dishes.

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Pati: Hola, Chuy.

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Hola, Pati. Heh.

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Wow!

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Pati, voice-over: 
Chuy was never formally trained,

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but his background in marketing,

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00:13:56,533 --> 00:13:59,500
food photography, 
and video producing gives him

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a unique worldview 
on the full dining experience,

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even the smells.

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Pati: Ha ha ha!

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I love that. Ha ha!

253
00:14:25,133 --> 00:14:26,466
Pati, voice-over: 
Speaking of smell,

254
00:14:26,600 --> 00:14:29,900
there's a local oregano 
native to Nuevo León

255
00:14:30,033 --> 00:14:33,900
known worldwide 
for its intense, woodsy flavor.

256
00:14:45,166 --> 00:14:46,733
I want to take it down.

257
00:15:08,100 --> 00:15:09,200
I've noticed that

258
00:15:09,333 --> 00:15:11,600
you probably have 
just as much cumin

259
00:15:11,733 --> 00:15:13,866
in your restaurant, 
right?

260
00:15:14,000 --> 00:15:17,066
Like, oregano and cumin, 
like, it's a thing.

261
00:15:17,200 --> 00:15:18,400
Sí.

262
00:15:22,600 --> 00:15:25,100
Pati, voice-over: With plenty 
of chargrilled beef

263
00:15:25,233 --> 00:15:27,300
on his 4 separate fire grills,

264
00:15:27,433 --> 00:15:30,066
Chuy honors traditional 
Northern cooking,

265
00:15:30,200 --> 00:15:32,766
but he's interested 
in doing much more

266
00:15:32,900 --> 00:15:36,300
by experimenting with flavors 
from around the world.

267
00:15:39,300 --> 00:15:41,733
Ooh. Que rico. OK.

268
00:15:44,700 --> 00:15:46,700
Pati, voice-over: Dishes like 
his Lebanese-inspired

269
00:15:46,833 --> 00:15:50,266
chickpea hummus 
with a zesty Apache meat,

270
00:15:50,400 --> 00:15:53,733
a cross between raw kipe 
and a meat-based ceviche

271
00:15:53,866 --> 00:15:55,566
with pico de gallo.

272
00:16:01,033 --> 00:16:02,200
Mmm.

273
00:16:07,600 --> 00:16:09,300
Mm-hmm.

274
00:16:09,433 --> 00:16:11,366
Pati, voice-over: 
And his tacos el pulpo,

275
00:16:11,500 --> 00:16:15,566
almost as beautiful 
as they're bursting with flavor.

276
00:16:15,700 --> 00:16:18,933
Octopus grilled 
in Morita chile oil

277
00:16:19,066 --> 00:16:21,166
tucked in a refried bean taco

278
00:16:21,300 --> 00:16:24,000
and smothered 
in his tangy aguachile sauce.

279
00:16:24,133 --> 00:16:27,266
That is the most 
beautiful octopus taco

280
00:16:27,400 --> 00:16:29,366
I've ever seen!

281
00:16:29,500 --> 00:16:30,966
You made this up, no?

282
00:16:32,700 --> 00:16:34,000
No. 
It comes together

283
00:16:34,133 --> 00:16:35,466
so beautifully.

284
00:16:35,600 --> 00:16:36,966
I feel like whoa.

285
00:16:37,100 --> 00:16:38,566
And it's so indulgent

286
00:16:38,700 --> 00:16:41,566
because you're eating 
an entire tentacle

287
00:16:41,700 --> 00:16:43,200
in a taco, no?

288
00:16:43,333 --> 00:16:44,500
Pati, voice-over: 
It's a delicate balance

289
00:16:44,633 --> 00:16:45,900
to maintain tradition

290
00:16:46,033 --> 00:16:48,900
but keep the fires 
of innovation ablaze.

291
00:16:49,033 --> 00:16:51,200
Maybe it's Chuy's good vibes,

292
00:16:51,333 --> 00:16:55,733
but so far, it's working, 
and it's crazy delicious.

293
00:16:58,366 --> 00:17:01,133
OK. This is super nice and hot.

294
00:17:01,266 --> 00:17:03,000
It's over medium high heat,

295
00:17:03,133 --> 00:17:06,166
and I'm just gonna put 
my packages.

296
00:17:06,300 --> 00:17:10,133
I have the baby back ribs 
and the potatoes,

297
00:17:10,266 --> 00:17:14,866
and I have a smoked 
jalapeño sausage,

298
00:17:15,000 --> 00:17:17,100
and I'm gonna make 
a salsa cruda,

299
00:17:17,233 --> 00:17:20,100
or a raw salsa, 
that is gonna be perfect

300
00:17:20,233 --> 00:17:23,100
for dipping those baby back ribs

301
00:17:23,233 --> 00:17:25,400
or for putting over or under,

302
00:17:25,533 --> 00:17:27,766
or you can do anything 
you want with the salsa,

303
00:17:27,900 --> 00:17:32,033
but it's also perfect to add 
to the potatoes if you want it

304
00:17:32,166 --> 00:17:34,333
because that's one 
of the beautiful things

305
00:17:34,466 --> 00:17:36,233
of Mexican salsas--

306
00:17:36,366 --> 00:17:37,733
you can do whatever 
you want with them.

307
00:17:37,866 --> 00:17:41,733
So I have a quarter cup 
of the chile pequin cruda.

308
00:17:41,866 --> 00:17:45,000
So this is the same chile pequin

309
00:17:45,133 --> 00:17:47,933
that I added on the marinade

310
00:17:48,066 --> 00:17:49,766
that went on the baby back ribs,

311
00:17:49,900 --> 00:17:53,233
but this is 
the raw chile pequin.

312
00:17:53,366 --> 00:17:57,366
Oops. I hope Mila 
doesn't like chile pequin.

313
00:17:57,500 --> 00:18:00,566
You can see the tiny, 
little chiles,

314
00:18:00,700 --> 00:18:04,733
and I'm just chopping them.

315
00:18:04,866 --> 00:18:07,766
Wait because I think I need 
to flip my sausage.

316
00:18:10,000 --> 00:18:11,433
Here.

317
00:18:13,866 --> 00:18:15,933
Oh. So yum.

318
00:18:16,066 --> 00:18:18,366
It is a lot of heat.

319
00:18:20,633 --> 00:18:22,733
So the fresh oregano,

320
00:18:22,866 --> 00:18:26,700
and then I'm adding 
two garlic cloves fresh.

321
00:18:26,833 --> 00:18:29,333
I'm gonna add...

322
00:18:29,466 --> 00:18:31,300
a cup of freshly squeezed 
lime juice.

323
00:18:31,433 --> 00:18:35,533
Then I'm adding a half a cup 
of olive oil,

324
00:18:35,666 --> 00:18:37,600
and then I'm gonna add 
a lot of salt.

325
00:18:37,733 --> 00:18:40,233
So I got to do, like, 
a tablespoon.

326
00:18:40,366 --> 00:18:44,233
You're gonna add 
freshly ground black pepper.

327
00:18:44,366 --> 00:18:46,766
You could whisk with a whisk.

328
00:18:46,900 --> 00:18:48,533
You could mix with a spoon,

329
00:18:48,666 --> 00:18:52,733
but if you have something 
like this...

330
00:18:52,866 --> 00:18:54,200
you can just shake it.

331
00:18:54,333 --> 00:18:56,033
[Sloshing]

332
00:18:58,633 --> 00:19:00,666
There's salsita.

333
00:19:00,800 --> 00:19:02,733
This is--oh, my gosh.

334
00:19:02,866 --> 00:19:05,066
This making my mouth 
water so bad

335
00:19:05,200 --> 00:19:07,166
because I'm already thinking 
about dipping

336
00:19:07,300 --> 00:19:08,666
those ribs in there.

337
00:19:08,800 --> 00:19:10,666
I'm gonna take out 
my potato packet,

338
00:19:10,800 --> 00:19:14,433
but first, I'm gonna cut 
my jalapeño smoked sausage.

339
00:19:14,566 --> 00:19:18,466
Just gonna do it 
into bitesize pieces.

340
00:19:18,600 --> 00:19:21,800
Oh, you can see all 
the jalapeño in there.

341
00:19:21,933 --> 00:19:24,533
Mila, I'm gonna give 
you food, too,

342
00:19:24,666 --> 00:19:28,200
but I'm not gonna give you 
jalapeño smoked sausage.

343
00:19:28,333 --> 00:19:29,533
Yum!

344
00:19:34,600 --> 00:19:37,200
There's a woodpecker 
in this house

345
00:19:37,333 --> 00:19:40,400
that has been waking us up 
every morning,

346
00:19:40,533 --> 00:19:42,400
and I think he's at it again.

347
00:19:42,533 --> 00:19:44,633
Oh, there it is! There it is! 
Do you see it?

348
00:19:46,133 --> 00:19:48,066
Oh, I think you did get it.

349
00:19:48,200 --> 00:19:49,966
Man: There he is.

350
00:19:50,100 --> 00:19:51,866
And he's just pecking 
on that wood,

351
00:19:52,000 --> 00:19:55,333
and he's eating all my fruit, 
and he gets me so angry,

352
00:19:55,466 --> 00:19:56,500
and then when I come 
and see him,

353
00:19:56,633 --> 00:19:57,900
he's just so cute.

354
00:19:58,033 --> 00:20:01,100
OK. Opening my potatoes, 
and this is hot,

355
00:20:01,266 --> 00:20:03,333
so be careful because 
it's gonna be steamy.

356
00:20:04,566 --> 00:20:07,300
And this already is so tasty 
because it has

357
00:20:07,433 --> 00:20:09,600
the butter and the salt 
and the pepper,

358
00:20:09,733 --> 00:20:14,133
but now I'm gonna add some 
of that smoked jalapeño sausage,

359
00:20:14,266 --> 00:20:17,366
I'm gonna add so much 
Oaxaca cheese

360
00:20:17,500 --> 00:20:18,966
that I already shredded.

361
00:20:19,100 --> 00:20:23,100
I'm adding so much that you're 
gonna think it's ridiculous.

362
00:20:24,233 --> 00:20:25,533
But it's not ridiculous.

363
00:20:25,666 --> 00:20:27,500
[Mila barking]

364
00:20:27,633 --> 00:20:30,733
OK. So I'm gonna try to close 
this packet again.

365
00:20:30,866 --> 00:20:33,100
OK. So I'm gonna put 
the packet back in there

366
00:20:33,233 --> 00:20:35,533
because now I want 
all the cheese to melt

367
00:20:35,666 --> 00:20:37,133
over the sausage 
and the potatoes,

368
00:20:37,266 --> 00:20:40,166
and then I'm gonna take 
the ribs out.

369
00:20:40,300 --> 00:20:42,133
It smells so good.

370
00:20:42,266 --> 00:20:44,266
Oh, my gosh! 
These are so perfect.

371
00:20:44,400 --> 00:20:48,000
They're already, like, 
nice and browned on the bottom,

372
00:20:48,133 --> 00:20:50,733
so I just want to finish 
whatever is not perfect

373
00:20:50,866 --> 00:20:52,366
and brown and crisp.

374
00:20:55,200 --> 00:20:56,566
Everything's back 
from the grill,

375
00:20:56,700 --> 00:20:59,033
and I'm opening 
the potato packet.

376
00:20:59,166 --> 00:21:04,833
So it's like a grilled 
potato, jalapeño sausage thing.

377
00:21:04,966 --> 00:21:07,500
So I'm gonna give you 
all the toppings,

378
00:21:07,633 --> 00:21:09,666
and you add as much 
as you want, OK?

379
00:21:09,800 --> 00:21:11,533
On top 
of the whole thing? 
Yeah!

380
00:21:11,666 --> 00:21:13,300
OK? Fun? 
Fun.

381
00:21:13,433 --> 00:21:15,233
OK. So now we're gonna add

382
00:21:15,366 --> 00:21:17,133
tangy, salty 
Mexican crema.

383
00:21:17,266 --> 00:21:19,533
With a spoon or just-- 
No. Just.

384
00:21:19,666 --> 00:21:21,966
OK. Just pour it 
on top? 
Yeah!

385
00:21:22,100 --> 00:21:24,533
Like, as much 
as you'd want.

386
00:21:24,666 --> 00:21:26,200
You know, like 
a baked potato,

387
00:21:26,333 --> 00:21:27,600
where you add, like 
the sour cream?

388
00:21:27,733 --> 00:21:29,666
Here we're adding 
Mexican crema,

389
00:21:29,800 --> 00:21:30,966
we're dressing it.

390
00:21:31,100 --> 00:21:33,933
It's like a giant 
baked potato of sorts.

391
00:21:34,066 --> 00:21:35,366
Mm-hmm.

392
00:21:35,500 --> 00:21:37,866
I want to do 
queso cotija... 
OK.

393
00:21:38,000 --> 00:21:39,733
like chk, chk, chk, 
chk, chk.

394
00:21:39,866 --> 00:21:41,133
That's so much cheese.

395
00:21:41,266 --> 00:21:42,800
I know.

396
00:21:42,933 --> 00:21:44,366
Put on the... 
bacon bits.

397
00:21:44,500 --> 00:21:46,300
Bacon. OK. 
I would add it all.

398
00:21:46,433 --> 00:21:47,533
Is that your 
favorite topping?

399
00:21:47,666 --> 00:21:49,000
I love bacon.

400
00:21:49,133 --> 00:21:50,433
And then...

401
00:21:53,033 --> 00:21:54,833
How spicy is it? 
Is it very spicy?

402
00:21:54,966 --> 00:21:57,166
Superspicy. 
OK.

403
00:21:57,300 --> 00:21:59,633
Superspicy, but 
the fun, fun, fun thing

404
00:21:59,766 --> 00:22:03,500
is that this has 
the garnish

405
00:22:03,633 --> 00:22:04,900
of the dried pequin,

406
00:22:05,033 --> 00:22:07,033
and the salsita 
for the ribs

407
00:22:07,166 --> 00:22:09,133
has the fresh 
pequin chile, the green.

408
00:22:09,266 --> 00:22:10,833
Oh, OK. 
So don't add

409
00:22:10,966 --> 00:22:12,333
these with your hands.

410
00:22:12,466 --> 00:22:13,666
Yeah. I'll do it. 
With a spoon. 
Add it with a spoon.

411
00:22:13,800 --> 00:22:15,066
Just a lit bit, huh?

412
00:22:15,200 --> 00:22:16,566
I mean, I like spicy,

413
00:22:16,700 --> 00:22:19,633
but you go for whatever 
you're feeling like.

414
00:22:19,766 --> 00:22:21,433
And now we're gonna 
chop some chives,

415
00:22:21,566 --> 00:22:22,600
but I need a knife.

416
00:22:22,733 --> 00:22:23,900
Let me grab a knife.

417
00:22:26,266 --> 00:22:28,300
OK. Don't try 
to sabotage me.

418
00:22:31,966 --> 00:22:33,566
It's pretty good, Juju.

419
00:22:33,700 --> 00:22:35,100
OK. So let's add it all.

420
00:22:35,233 --> 00:22:36,800
It's gonna be so beautiful. 
OK.

421
00:22:39,033 --> 00:22:41,166
I think this is 
a beautiful thing!

422
00:22:41,300 --> 00:22:43,000
Ready? 
Yeah. Dig in?

423
00:22:43,133 --> 00:22:45,033
Yeah. I'm totally 
benefitting

424
00:22:45,166 --> 00:22:46,800
from your cheese pull. 
OK.

425
00:22:46,933 --> 00:22:49,766
Oh, my God. 
Look at this.

426
00:22:49,900 --> 00:22:52,100
Wait. You can grab-- 
no, no. Come grab this.

427
00:22:52,233 --> 00:22:53,500
This is the best part.

428
00:22:53,633 --> 00:22:55,366
Oh, what? OK.

429
00:22:55,500 --> 00:22:57,366
That's--OK. That's 
too much cheese.

430
00:23:01,300 --> 00:23:03,500
[Slurps]

431
00:23:03,633 --> 00:23:06,266
Mmm! 
Mmm!

432
00:23:06,400 --> 00:23:10,433
Wow! 
Mmm! Mmm! Mmm.

433
00:23:11,966 --> 00:23:14,766
The potato 
with the sausage 
is so good.

434
00:23:14,900 --> 00:23:16,300
It's like 
the perfect combo.

435
00:23:16,433 --> 00:23:18,500
These ribs--so you know 
the baby back ribs?

436
00:23:18,633 --> 00:23:19,800
Mm-hmm. OK.

437
00:23:19,933 --> 00:23:21,833
So there's these, like, 
perfect, little bites.

438
00:23:21,966 --> 00:23:23,933
Mm-hmm. 
You can pour the salsa on top,

439
00:23:24,066 --> 00:23:25,166
or you can just dip them.

440
00:23:25,300 --> 00:23:26,433
Dip them.

441
00:23:26,566 --> 00:23:28,033
I mean, I'm gonna go 
over top.

442
00:23:30,566 --> 00:23:32,533
I think this is, 
like, so good

443
00:23:32,666 --> 00:23:34,800
because it has, like, 
just one--this is for you.

444
00:23:34,933 --> 00:23:36,000
You want me to bite 
it right now,

445
00:23:36,133 --> 00:23:38,333
or we bite it 
at the same time?

446
00:23:38,466 --> 00:23:39,900
What do you want 
to do?

447
00:23:40,033 --> 00:23:41,033
I'll bite it 
right now.

448
00:23:41,166 --> 00:23:42,300
Ready, set, go.

449
00:23:45,633 --> 00:23:47,500
Mmm! 
Oh, my God.

450
00:23:47,633 --> 00:23:48,766
Mmm!

451
00:23:50,300 --> 00:23:53,433
I mean, look 
at this piece of meat.

452
00:23:53,566 --> 00:23:55,533
It is like--OK. 
I'm gonna dip.

453
00:23:58,066 --> 00:23:59,566
Mmm. I could just 
eat these all day.

454
00:23:59,700 --> 00:24:02,733
Mm-hmm. Mmm! Insane.

455
00:24:06,100 --> 00:24:08,233
It doesn't stop.

456
00:24:08,366 --> 00:24:15,000
Oh. What 
a delicious mess. Yum.

457
00:24:15,133 --> 00:24:17,066
Pati, voice-over: It may be time 
for something sweet

458
00:24:17,200 --> 00:24:18,500
to change the pace,

459
00:24:18,633 --> 00:24:21,900
and luckily, Weber refused 
to let me leave

460
00:24:22,033 --> 00:24:23,900
without trying 
a decadent dessert

461
00:24:24,033 --> 00:24:27,533
from his childhood, 
toasted orejas

462
00:24:41,766 --> 00:24:43,033
Whoa, whoa!

463
00:24:48,166 --> 00:24:49,666
Mmm.

464
00:24:49,800 --> 00:24:52,233
Like, all your food 
is about sharing,

465
00:24:52,366 --> 00:24:54,666
bringing people together,

466
00:24:54,800 --> 00:24:56,633
and everybody digging in,

467
00:24:56,766 --> 00:24:59,133
and it's not pretentious.

468
00:24:59,266 --> 00:25:01,566
It's just absolutely 
delicious.

469
00:25:10,600 --> 00:25:16,133
♪

470
00:25:16,266 --> 00:25:17,933
Pati: For recipes 
and information

471
00:25:18,066 --> 00:25:19,766
from this episode and more,

472
00:25:19,900 --> 00:25:22,366
visit PatiJinich.com

473
00:25:22,500 --> 00:25:23,833
and connect.

474
00:25:23,966 --> 00:25:26,866
Find me on Facebook, TikTok, 
Twitter, Instagram,

475
00:25:27,000 --> 00:25:29,766
and Pinterest @PatiJinich.

476
00:25:29,900 --> 00:25:31,033
Announcer: 
"Pati's Mexican Table"

477
00:25:31,166 --> 00:25:32,966
is brought to you by...

478
00:25:33,100 --> 00:25:39,066
♪

479
00:25:39,200 --> 00:25:42,766
La Costeña--¡por sabor!

480
00:25:42,900 --> 00:25:44,266
Traditional recipes,

481
00:25:44,400 --> 00:25:46,500
authentic flavors, 
and ingredients.

482
00:25:46,633 --> 00:25:49,266
A taste of México in 90 seconds.

483
00:25:49,400 --> 00:25:51,800
Somos--food from the heart 
of México.

484
00:25:51,933 --> 00:25:54,900
♪

485
00:25:55,033 --> 00:25:56,900
Singers: 
♪ Avocados from Mexico

486
00:25:57,400 --> 00:25:59,300
A tradition 
 of authentic Latin flavors

487
00:25:59,366 --> 00:26:00,500
and family recipes.

488
00:26:00,566 --> 00:26:01,900
Tropical Cheese.

489
00:26:02,000 --> 00:26:04,333
Stand Together, helping 
every person rise.

490
00:26:04,466 --> 00:26:06,766
More information 
at StandTogether.org.

491
00:26:06,900 --> 00:26:10,033
Here, the typical 
arroz con pollo...or not!

492
00:26:10,166 --> 00:26:12,633
Unfollow la Receta. 
Mahatma Rice.

493
00:26:12,766 --> 00:26:14,266
King Arthur Baking Company.

494
00:26:14,400 --> 00:26:15,900
Find out more about our 
masa harina

495
00:26:16,033 --> 00:26:17,900
at KingArthurBaking.com.

496
00:26:18,033 --> 00:26:22,933
♪

497
00:26:23,066 --> 00:26:25,300
Cozilumbre--cookware, 
bakeware, and kitchenware

498
00:26:25,433 --> 00:26:28,100
for cooking of tradiciones 
in your cocinas.

499
00:26:28,233 --> 00:26:30,700
♪

500
00:26:30,833 --> 00:26:32,766
Gobierno de Monterrey.

501
00:26:32,900 --> 00:26:34,700
Proud to support "Pati's 
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502
00:26:34,833 --> 00:26:36,266
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503
00:26:39,866 --> 00:26:45,900
♪