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>> Pati Narrates: 
 My travels in the

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Baja Peninsula have 
 been a series of

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exciting adventures 
 and memorable firsts.

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Four-wheeling.

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Swimming with 
 whale sharks.

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New food experiences.

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Woah!

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Mmm.

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I'm dying.

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And today, two 
 more firsts for me.

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I've never seen them, 
like, in their habitat!

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Sea urchins right 
 from the beach.

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And deep sea fishing.

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First of all, you have to 
teach me how to fish

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'cause I'm clueless.

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We're in Los Cabos,

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one of the greatest fishing 
 destinations in Mexico.

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I'm very antsy, I don't know 
if fishing is for me.

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In my kitchen, 
 I'm a little better

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with the whole 
 patience thing.

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Risotto is all 
about timing.

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I'm making 
 a velvety, creamy,

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sweet and spicy 
 Butternut Squash Risotto.

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And inspired by that 
 fishing adventure,

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a tender Flounder covered 
 with a Crunchy Guajillo,

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Almond and Garlic Topping.

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And for a sweet 
 and smooth ending,

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Chocolate Jericalla 
 with a Blackberry Coulis.

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Mmm!

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♪

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>> Pati's Mexican Table 
is made possible by:

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♪

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>> La Costeña. 
Taste that transcends.

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More information 
at: mexicorico.com

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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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>> Coronado Dulce 
de Leche Caramel,

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proud to support 
Pati's Mexican Table.

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♪ Avocados from Mexico

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>> The Ministry of 
Agriculture, Livestock,

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Rural Development, 
Fisheries and Mexbest.

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>> Pati: If you've been 
 to the Baja Peninsula,

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or even if you've 
 thought of going,

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chances are you've 
 heard of Los Cabos.

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All the way down at the 
bottom of the Peninsula,

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Los Cabos is one of Mexico's 
most popular destinations,

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and why not?

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It's easy to get to, 
 it's got the all-inclusive

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and luxury resorts 
 we all love, and just

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look at the beauty of 
 the deep  blue bay!

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One of the big 
 draws here is fishing.

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How would you describe 
the fishing here?

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>> I compare a little bit 
with the South of Italy

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for example because 
South of Italy is a lot of tuna,

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and here it's a lot of 
tuna as well.

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You don't need sometimes 
to go very deep in the sea

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because they come very 
close to the coast.

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>> Port Baja 
makes it easy!

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>> Yeah.

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>> Pati: I'm spending the 
 day with Guillermo Gomez,

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an executive chef in Los Cabos 
to get the full Cabo experience.

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I've seen photos of Cabo  
in the 1960s

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and there's 
barely anything.

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>> Yes, it was only the 
beach, a few palapas.

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>> Like a little - yeah!

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The evolution into 
 the Cabo you see today

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really started in the 60s 
 when a small group of

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wealthy Americans started 
 coming for the Marlin fishing.

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Word spread that Cabo 
 was home to some of

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the best sport fishing in 
 North America, hotels,

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restaurants and 
 mega resorts followed.

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So what are we 
hoping to find today?

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First of all you have to 
teach me how to fish

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'cause I'm clueless.

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Right over your hip? 
Oh I see, okay.

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>> (Pati laughs) 
I'm gonna fall in the water.

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What's your favorite 
fresh fish preparation?

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>> The top seller 
dish is Corvina,

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a familiar fish, and 
we do it in salt crust.

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We put some orange 
and lemon slices,

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and then we do the salt, 
but we leave two parts of

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the fish open so you can get 
a little bit of the salt inside.

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>> We better catch some 
fish 'cause I wanna try that!

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>> Oh definitely yes.

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>> Oh wait, did we 
catch something?

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>> No, it's our fish.

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>> I'm very antsy, I don't 
know if fishing is for me.

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>> Cara is the producer,

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and Cara doesn't do 
really well on boats.

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>> No. 
>> How are you doing Cara?

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>> You know what really 
doesn't help motion sickness?

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>> Yeah?

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>> Talking about it. 
>> I know! (laughs)

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>> So you feel a 
little bit sick now -

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>> Yeah.

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>> Then you get off 
the boat you feel -

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you did it! 
Yay, yay!

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(Pati gasps) 
Wow!

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>> Very good looking.

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>> Wow, yeah! 
Super nice catch.

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>> Lunch! 
(laughs)

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>> Yay! That was 
pretty amazing.

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>> In a little bit I'm gonna 
make a super simple

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and tasty flounder inspired by 
 that fishing trip in Cabo,

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and to go with that, 
 a creamy, rich,

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to die for risotto.

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But first, my sweet tooth 
 is feeling a little left out.

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I have a dessert that goes 
with absolutely everything!

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It is creamy, rich, 
so chocolatey,

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and it is also very light, 
and it is called Jericalla.

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Jericalla is like 
a cross between

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a flan and 
a light custard.

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It's a very popular dessert 
that you find mostly in Jalisco,

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in Mexico, but its popularity 
has spread everywhere,

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and you know where you can 
find fabulous jericalla?

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You won't believe this. 
In gas stations.

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I know, it's crazy, I know, 
but in Mexican gas stations

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you find a lot of 
really good stuff.

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You can find them 
in all flavors,

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mostly vanilla or cinnamon, 
but at home here we are super

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chocoholics, so I wanted to 
make a jericalla that is

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very chocolatey so that is 
what we're gonna do.

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I have 8-ounces 
of chocolate.

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I have a double boiler with 
water under here that's

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simmering over 
medium heat,

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so I'm just adding 
the chocolate in there.

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This dessert goes with 
absolutely everything because

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it is just very 
light and refreshing,

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and even though it's creamy 
and yolk based it's just

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smooth and a really nice 
refreshing ending to any meal.

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Then I have 
5 cups of milk.

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I'll add 1 tablespoon 
of vanilla extract.

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I have a stick of canela, 
or true cinnamon,

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and I'll let this 
come to a gentle simmer.

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Meanwhile I'll start 
making my custard base

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which has 
9 egg yolks,

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1 cup of sugar, 
pinch of salt.

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So you need to whisk 
this for "60 Mississippis".

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As I tell my boys, you can also 
whisk it for "60 Popocatepetls",

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which is a famous volcano 
near my hometown in Mexico City.

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Both Mississippi 
and Popocatepetl

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are beautiful words.

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The chocolate is 
completely melted.

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My milk is also ready, 
and you can see how it created

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that thin film on top. 
Now I turn off the heat,

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I'll let it 
cool a little,

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and now we have 
the 3 things that we

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prepared very simply that now 
just need to come together.

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We have here the egg yolks 
that need to be combined

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with the melted chocolate, 
and the melted chocolate

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is still a little hot, so we 
need to add it very slowly

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so as to temper 
my egg yolk mixture.

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This dessert makes me think of 
deep Mexican culinary traditions

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because you know Mexicans, 
we love our chocolate,

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and chocolate 
originated in Mexico,

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you're welcome world.

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You can see how 
thick it is now,

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but we're gonna 
make it light again.

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Remove the cinnamon 
sticks from the milk,

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and then again, really slowly, 
I'm gonna temper again

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my egg yolk 
chocolate mixture.

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You know 
what it smells like?

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Chocolate Caliente, like 
Mexican hot chocolate,

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and the amazing thing is that 
we're gonna end up with

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a creamy custard dessert 
that tastes like

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Mexican hot chocolate.

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The jericallas are 
not going to fluff up,

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so you can fill the ramekins 
almost to the top.

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Just gonna pour enough 
water to get half way up

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the height of the ramekins, 
and what this does is help

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the jericallas cook with even 
temperature and humidity.

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I have my oven at 350 degrees 
and I'll cook my jericallas

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for 40 minutes.

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With this chocolate jericalla, 
I wanted to make something

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bright and a little bit 
acidic to top,

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so I'm gonna make 
a blackberry coulis.

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I have 2 cups of blackberries, 
2 tablespoons of sugar,

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10 leaves of this mint 
which comes from my garden,

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and then we'll just puree this 
until completely smooth.

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(blender whirs)

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So now I'm gonna 
strain into the bowl to have

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a super smooth blackberry 
coulis that doesn't have

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all the blackberry seeds 
because the jericalla is

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so creamy, 
light and smooth,

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I want a topping that is 
just as soft and delicate.

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Now I'm going to squeeze 
just a teaspoon of lime juice

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to give it just 
a little more acidity.

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Mmm. Perfect.

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So my blackberry 
coulis is ready,

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I'll put it in the fridge 
so it's nice and chilled

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to serve on top 
of my jericalla.

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>> Pati: I'm spending a day in 
Los Cabos with Guillermo Gomez.

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Our patience out 
 at sea paid off,

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and to the delight of 
 our seasick producer Cara,

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we're back on land heading 
 to cook our catch of the day.

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But our adventure 
 isn't over yet.

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Woah!

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>> So it's full of 
sea urchins.

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>> (Pati gasps) 
>> But (laughs) -

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>> I've never seen 
them in their habitat!

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I'm so excited right now, 
I'm so excited!

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00:11:50,100 --> 00:11:52,433
(Pati laughs)

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Sea urchins are one of 
 the world's most

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exquisite delicacies, and 
 we're surrounded by them!

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>> They filter the water, 
so sometimes they push

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the water out.

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They have a nice 
mineral taste.

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00:12:06,233 --> 00:12:08,466
>> You don't want to 
step on any of these,

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you just want to 
eat many of these.

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(laughs)

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00:12:19,500 --> 00:12:23,533
>> We're going to put 
the whole fish over the rocks

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00:12:23,600 --> 00:12:26,033
that we were heating 
with some charcoal.

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We will make a little 
seasoning on the fire,

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00:12:28,200 --> 00:12:29,733
leeks, lemongrass.

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>> All these come 
from your gardens.

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00:12:32,166 --> 00:12:35,433
>> Exactly. We are on the beach, 
we are cooking very rustic.

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00:12:35,500 --> 00:12:37,433
>> But I love rustic!

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>> We'll put some leeks. 
Put a little salt in the middle.

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00:12:42,533 --> 00:12:43,600
>> Okay.

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00:12:43,700 --> 00:12:47,700
>> And then we put some 
lemongrass and also some citrus.

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00:12:47,766 --> 00:12:51,133
>> So an orange, 
a lemon.

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00:12:57,933 --> 00:12:59,433
>> Okay! 
>> Super.

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>> We leave it in there.

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So now I'll take 
the sea urchins,

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open them here.

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>> You're going around? 
>> Exactly.

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Now we make sure we 
take all the sand out.

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00:13:13,800 --> 00:13:16,333
>> So you only 
eat the yellow?

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00:13:16,400 --> 00:13:18,166
>> Exactly, the eggs.

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00:13:19,200 --> 00:13:23,000
>> Okay, this one goes 
with a little bit of -

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>> Lemon. Salt.

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>> Mmm. 
>> Nice flavor.

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>> You know what it 
reminds me of a bit?

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Like the aftertaste 
of chicken liver,

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or foie gras but 
with the sea taste.

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>> Yeah.

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Okay, so now 
some tacos?

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00:13:45,633 --> 00:13:46,633
>> Yeah!

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>> I have little 
toppings for the tacos,

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so we have the beach 
braised vegetables.

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The parsnip, carrot, 
leeks also.

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>> The edible plate 
is ready.

244
00:14:00,133 --> 00:14:04,333
Oh no! 
How moist.

245
00:14:04,400 --> 00:14:06,533
>> A little bit 
of carrot.

246
00:14:06,600 --> 00:14:09,866
This is 
a salsa macha.

247
00:14:09,933 --> 00:14:11,400
>> Okay.

248
00:14:14,966 --> 00:14:17,833
>> Mmm. Mmm!

249
00:14:17,900 --> 00:14:22,666
It's just all 
the different pieces

250
00:14:22,733 --> 00:14:27,333
but of the same 
group of flavors.

251
00:14:27,400 --> 00:14:30,633
The fish is just 
again so fresh.

252
00:14:30,700 --> 00:14:34,000
>> You taste also the 
citrus that we put inside,

253
00:14:34,066 --> 00:14:35,633
and that was 
helping a lot.

254
00:14:35,700 --> 00:14:37,400
>> Totally Baja.

255
00:14:47,333 --> 00:14:50,233
>> My chocolate 
jericallas are ready,

256
00:14:50,300 --> 00:14:53,066
and this is how you 
know that they're ready.

257
00:14:53,133 --> 00:14:56,466
So you see the top is set, 
but when I go like that,

258
00:14:56,533 --> 00:14:59,066
they jiggle a little.

259
00:14:59,133 --> 00:15:01,600
They are most 
delicious when chilled,

260
00:15:01,666 --> 00:15:06,100
so I'll let them cool, and 
then put them in the fridge.

261
00:15:06,166 --> 00:15:12,000
I'm making a Butternut Squash 
and Chipotle Risotto.

262
00:15:12,066 --> 00:15:16,733
Creamy, sweet, 
spicy, irresistible.

263
00:15:16,800 --> 00:15:22,266
I already cut most of a 
2 - 3 pound butternut squash

264
00:15:22,333 --> 00:15:26,866
into a 1/4 inch dice, they 
don't have to be perfect.

265
00:15:26,933 --> 00:15:30,766
I'm gonna add 
3 tablespoons of olive oil,

266
00:15:30,833 --> 00:15:33,033
2 teaspoons of salt.

267
00:15:35,133 --> 00:15:38,566
1 teaspoon of 
chipotle chile powder,

268
00:15:38,633 --> 00:15:42,133
and this is very different 
from just chile powder.

269
00:15:42,200 --> 00:15:44,366
Chile powder has 
no personality!

270
00:15:44,433 --> 00:15:48,366
Who knows what chiles they throw 
in that generic chile powder?

271
00:15:48,433 --> 00:15:51,866
I'm gonna roast the squash 
because I want it to

272
00:15:51,933 --> 00:15:56,033
cook intensely under the 
heat so it gets really soft,

273
00:15:56,100 --> 00:16:00,533
because I want the squash to 
make my risotto even creamier.

274
00:16:00,600 --> 00:16:03,000
I have the oven 
at 400 degrees

275
00:16:03,066 --> 00:16:06,533
and I'm gonna roast it 
for 20 - 25 minutes.

276
00:16:06,600 --> 00:16:11,433
For my risotto base, 
I'll combine some leeks

277
00:16:11,500 --> 00:16:14,033
and some white onion.

278
00:16:14,100 --> 00:16:17,033
Before I chop I can 
start heating my oil.

279
00:16:17,100 --> 00:16:20,666
So that was 
1/4 cup of olive oil,

280
00:16:20,733 --> 00:16:22,900
and it'll start to heat.

281
00:16:22,966 --> 00:16:28,033
1.5 cups of finely 
chopped white onion.

282
00:16:28,100 --> 00:16:31,433
I have 1/2 a leek here.

283
00:16:31,500 --> 00:16:35,566
I think sometimes people don't 
know what to do with leeks.

284
00:16:35,633 --> 00:16:40,466
You can use them with 
onions or instead of onions.

285
00:16:40,533 --> 00:16:44,533
So this makes 
about 1.5 cups.

286
00:16:44,600 --> 00:16:48,633
1/2 a teaspoon of salt.

287
00:16:48,700 --> 00:16:52,400
1/2 a cup of water, 
because by adding the water,

288
00:16:52,466 --> 00:16:55,433
they're gonna 
soften even more.

289
00:16:55,500 --> 00:16:59,533
Now all the water 
has evaporated,

290
00:16:59,600 --> 00:17:03,433
and come 'cause you can see 
the oil glistening in

291
00:17:03,500 --> 00:17:07,266
the bottom of the pan and 
all around the vegetables,

292
00:17:07,333 --> 00:17:09,400
and that's 
what you want.

293
00:17:09,466 --> 00:17:12,800
Risotto is 
all about timing,

294
00:17:12,866 --> 00:17:15,933
and dancing with the 
different ingredients.

295
00:17:16,000 --> 00:17:19,633
I want these vegetables 
to be a velvety,

296
00:17:19,700 --> 00:17:25,000
silky base that will blend 
into the risotto and

297
00:17:25,066 --> 00:17:26,866
make it even creamier.

298
00:17:26,933 --> 00:17:30,266
Risotto is all about 
making it creamy.

299
00:17:30,333 --> 00:17:35,000
Now I want my 2 cups of 
arborio rice that I have

300
00:17:35,066 --> 00:17:40,800
here to get coated in that 
now vegetable flavored oil.

301
00:17:40,866 --> 00:17:46,333
What this is gonna do is 
cover the rice kernels with

302
00:17:46,400 --> 00:17:51,333
that tasty oil, and that will 
give them a protective layer

303
00:17:51,400 --> 00:17:57,466
that will help them absorb the 
liquid slowly so they retain

304
00:17:57,533 --> 00:18:03,466
not only their shape and form, 
but also their flavor.

305
00:18:03,533 --> 00:18:06,366
Now I need to add 
1 cup of wine,

306
00:18:06,433 --> 00:18:09,733
and I'm adding a cup 
of dry white wine.

307
00:18:09,800 --> 00:18:14,266
We wanna balance 
the acidity of the wine with

308
00:18:14,333 --> 00:18:17,666
the starchiness 
of the rice.

309
00:18:17,733 --> 00:18:22,300
I'm gonna keep on cooking 
for another minute until

310
00:18:22,366 --> 00:18:25,266
the wine evaporates.

311
00:18:25,333 --> 00:18:28,766
I'm gonna check my 
butternut squash.

312
00:18:31,533 --> 00:18:34,200
And look at the color!

313
00:18:34,266 --> 00:18:37,066
I mean, I could eat these 
like this, guess where?

314
00:18:37,133 --> 00:18:39,200
In a tortilla.

315
00:18:39,266 --> 00:18:43,966
So I now need to start 
adding my chicken broth

316
00:18:44,033 --> 00:18:46,733
and my butternut 
squash in batches.

317
00:18:46,800 --> 00:18:50,033
I'm adding some now 
with the broth so it cooks

318
00:18:50,100 --> 00:18:53,333
along with the risotto and 
becomes even creamier,

319
00:18:53,400 --> 00:18:55,700
and then I'm gonna 
add some near the end

320
00:18:55,766 --> 00:19:00,100
so I also have nice bites 
of that butternut squash.

321
00:19:00,166 --> 00:19:02,966
You need to add the broth 
which should be hot

322
00:19:03,033 --> 00:19:07,500
and simmering to the risotto 
a couple ladles at a time,

323
00:19:07,566 --> 00:19:11,366
'cause you want the broth 
to be absorbed by the rice

324
00:19:11,433 --> 00:19:17,600
very slowly so the rice 
absorbs the broth

325
00:19:17,666 --> 00:19:22,333
at the same time as 
the rice releases its starch,

326
00:19:22,400 --> 00:19:25,133
which is what makes 
the risotto creamy.

327
00:19:25,200 --> 00:19:29,666
The risotto, to be an incredible 
al dente but creamy risotto,

328
00:19:29,733 --> 00:19:31,800
needs to have 
these steps.

329
00:19:31,866 --> 00:19:34,000
So when you finish 
cooking risotto,

330
00:19:34,066 --> 00:19:37,966
you always need to add something 
that's creamy and buttery

331
00:19:38,033 --> 00:19:40,666
to make it even more 
creamy and buttery,

332
00:19:40,733 --> 00:19:42,900
so aside from 
adding some butter,

333
00:19:42,966 --> 00:19:46,466
I'll mix 
1 cup of mascarpone.

334
00:19:46,533 --> 00:19:49,500
So this risotto is 
not gonna be creamy,

335
00:19:49,566 --> 00:19:52,466
it's gonna be 
ridiculously creamy.

336
00:19:52,533 --> 00:19:56,733
1 tablespoon of maple syrup 
which will enhance

337
00:19:56,800 --> 00:19:59,233
the sweetness from 
the butternut squash,

338
00:19:59,300 --> 00:20:01,933
2 tablespoons of 
the adobo sauce

339
00:20:02,000 --> 00:20:04,733
from the chipotles 
in adobo sauce.

340
00:20:04,800 --> 00:20:07,666
This chipotle is very 
different from the ground,

341
00:20:07,733 --> 00:20:10,966
dried chipotle we added 
to the butternut squash.

342
00:20:11,033 --> 00:20:15,366
It is sweeter, it has 
a lot of tomato flavor in it

343
00:20:15,433 --> 00:20:17,033
and more spices.

344
00:20:21,066 --> 00:20:23,466
Mmm, mmm, mmm!

345
00:20:23,533 --> 00:20:29,133
Smooth, creamy and not spicy, 
just with a little hint of

346
00:20:29,200 --> 00:20:33,166
the chipotle, and that 
maple syrup and yum!

347
00:20:33,233 --> 00:20:36,966
I'll reduce the heat and 
keep an eye on the risotto.

348
00:20:39,166 --> 00:20:43,200
My chocolate jericallas 
have cooled,

349
00:20:43,266 --> 00:20:45,366
and now I'll put 
them in the fridge.

350
00:20:45,433 --> 00:20:47,866
I couldn't put them in the 
refrigerator right away because

351
00:20:47,933 --> 00:20:50,533
if you put hot stuff 
in your refrigerator,

352
00:20:50,600 --> 00:20:53,466
it raises the temperature of 
everything else in the fridge,

353
00:20:53,533 --> 00:20:56,433
and you don't want 
your food to ruin.

354
00:20:57,300 --> 00:20:59,933
And to go with 
my creamy risotto,

355
00:21:00,000 --> 00:21:04,266
I'm making an Almond, 
Guajillo and Garlic Flounder.

356
00:21:04,333 --> 00:21:07,066
So I have my skillet, 
which is non-stick,

357
00:21:07,133 --> 00:21:09,766
at medium-high heat, 
and I'll add

358
00:21:09,833 --> 00:21:12,166
2 tablespoons 
of olive oil,

359
00:21:12,233 --> 00:21:14,966
2 tablespoons of 
unsalted butter,

360
00:21:15,033 --> 00:21:19,566
and I'll season my flounder 
with a little bit of salt

361
00:21:19,633 --> 00:21:22,400
and freshly ground 
black pepper.

362
00:21:27,233 --> 00:21:30,333
Then what this 
fish will go with,

363
00:21:30,400 --> 00:21:32,266
2 guajillo chiles.

364
00:21:32,333 --> 00:21:37,466
Because these guajillo chiles 
weren't toasted or rehydrated,

365
00:21:37,533 --> 00:21:40,266
they're just easier 
to cut with scissors.

366
00:21:40,333 --> 00:21:42,400
I think that's good.

367
00:21:42,466 --> 00:21:46,633
The flounder is very delicate, 
so you only need to cook it

368
00:21:46,700 --> 00:21:51,233
for 1 - 2 minutes per side, 
and on the second side,

369
00:21:51,300 --> 00:21:53,666
even less time 
than the first side.

370
00:21:53,733 --> 00:21:57,600
I love the flounder 
because it's light and flakey.

371
00:22:00,566 --> 00:22:04,133
And then to that 
oil and butter,

372
00:22:04,200 --> 00:22:07,333
15 garlic cloves,

373
00:22:07,400 --> 00:22:10,266
and the guajillo chiles 
which are now going to

374
00:22:10,333 --> 00:22:13,633
fry a little and 
rehydrate in the oil.

375
00:22:13,700 --> 00:22:16,466
1/3 cup of 
slivered almonds.

376
00:22:16,533 --> 00:22:21,266
You can see how the 
guajillo chiles are toasting.

377
00:22:21,333 --> 00:22:28,400
And this goes right 
on top of the fish.

378
00:22:28,466 --> 00:22:30,366
My risotto looks ready.

379
00:22:30,433 --> 00:22:33,600
Now is the moment 
when you turn it off!

380
00:22:33,666 --> 00:22:36,766
And then I'll chop 
some epazote.

381
00:22:40,133 --> 00:22:42,500
And some cilantro.

382
00:22:48,966 --> 00:22:52,333
The lime is for my 
fish because you must,

383
00:22:52,400 --> 00:22:58,300
must, must squeeze fresh 
lime juice on this fish.

384
00:22:58,366 --> 00:23:01,066
Then I'm gonna 
finish my risotto.

385
00:23:01,133 --> 00:23:02,866
2 tablespoons of butter.

386
00:23:02,933 --> 00:23:06,000
Ah, the butter is loving 
that butternut squash,

387
00:23:06,066 --> 00:23:09,466
and then the 
creamy mascarpone.

388
00:23:09,533 --> 00:23:14,066
How creamy is this gonna be? 
Beyond creamy.

389
00:23:14,133 --> 00:23:17,633
But the rice is al dente, 
so you get the creamy

390
00:23:17,700 --> 00:23:22,500
and the al dente, which is 
what you wanna get with risotto.

391
00:23:22,566 --> 00:23:26,766
1/2 a cup of grated cotija 
cheese just to garnish because

392
00:23:26,833 --> 00:23:29,400
it's gonna be beautiful 
and even more tasty.

393
00:23:29,466 --> 00:23:33,166
The epazote and cilantro 
that I just chopped.

394
00:23:42,200 --> 00:23:44,033
Mmm, mmm!

395
00:23:44,100 --> 00:23:48,366
The fish is so light, 
I'm crunching into

396
00:23:48,433 --> 00:23:52,866
the garlic, almonds and 
guajillo at the same time,

397
00:23:52,933 --> 00:23:56,800
and it is 
just fantastic.

398
00:23:56,866 --> 00:24:00,166
You see the color of the risotto 
with the butternut squash.

399
00:24:03,100 --> 00:24:04,733
Mmm.

400
00:24:04,800 --> 00:24:08,333
It's just so 
creamy and delicious!

401
00:24:08,400 --> 00:24:10,700
And it has 
even more sweetness,

402
00:24:10,766 --> 00:24:12,566
but in a savory 
way because of the

403
00:24:12,633 --> 00:24:15,033
spiced up 
butternut squash.

404
00:24:15,100 --> 00:24:18,400
Really happy with how 
this is playing together!

405
00:24:18,466 --> 00:24:22,233
This is like a sophisticated, 
beautiful version of

406
00:24:22,300 --> 00:24:27,033
Mexican food, which is 
what you find in Los Cabos.

407
00:24:29,833 --> 00:24:33,533
So my jericalla has chilled, 
and I'm gonna add

408
00:24:33,600 --> 00:24:37,833
some of the 
blackberry coulis on top.

409
00:24:37,900 --> 00:24:40,600
A few blackberries.

410
00:24:40,666 --> 00:24:43,800
A few mint leaves.

411
00:24:43,866 --> 00:24:46,200
So pretty!

412
00:24:46,266 --> 00:24:49,566
And now we're gonna 
eat all that pretty.

413
00:24:49,633 --> 00:24:53,266
Ooh, so soft.

414
00:24:56,700 --> 00:24:58,066
Mmm.

415
00:24:58,133 --> 00:25:01,366
I can taste the strong 
flavor of chocolate,

416
00:25:01,433 --> 00:25:04,866
the high acidic 
notes of the blackberry,

417
00:25:04,933 --> 00:25:10,900
but it's surprisingly light 
so it's a delicious contrast.

418
00:25:10,966 --> 00:25:14,233
A really fabulous meal 
that reminds me of

419
00:25:14,300 --> 00:25:18,233
the sophistication that 
I found in the Cabo area,

420
00:25:18,300 --> 00:25:22,866
and the sophistication 
paired with incredible taste.

421
00:25:30,666 --> 00:25:32,600
>> Pati: For recipes and 
information from this

422
00:25:32,666 --> 00:25:37,566
episode and more, visit 
patijinich.com, and connect!

423
00:25:37,633 --> 00:25:39,800
Find me on Facebook, 
Twitter, Instagram

424
00:25:39,866 --> 00:25:42,266
and Pinterest 
@PatiJinich.

425
00:25:42,333 --> 00:25:45,766
>> Pati's Mexican Table 
is made possible by:

426
00:25:45,833 --> 00:25:48,966
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427
00:26:01,900 --> 00:26:05,333
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428
00:26:05,400 --> 00:26:10,266
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at: mexicorico.com

429
00:26:10,833 --> 00:26:12,733
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 of authentic Latin flavors

430
00:26:12,800 --> 00:26:13,933
and family recipes.

431
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Tropical Cheese.

432
00:26:15,433 --> 00:26:18,300
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433
00:26:18,366 --> 00:26:21,033
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434
00:26:24,000 --> 00:26:26,333
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435
00:26:26,400 --> 00:26:28,666
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436
00:26:28,733 --> 00:26:32,966
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438
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