WEBVTT
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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.
01:49.266 --> 01:54.133 align:start position:30% line:79.33% size:40%
More information
at: mexicorico.com
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Over 40 years,
bringing authentic
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Latin American flavors
to your table.
01:58.133 --> 01:59.333 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
01:59.466 --> 02:02.233 align:start position:10% line:10% size:42.5%
>> 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.
05:15.700 --> 05:19.033 align:start position:32.5% line:79.33% size:32.5%
>> Wow, yeah!
Super nice catch.
05:19.100 --> 05:22.633 align:start position:37.5% line:79.33% size:22.5%
>> Lunch!
(laughs)
05:22.700 --> 05:25.800 align:start position:30% line:79.33% size:40%
>> Yay! That was
pretty amazing.
05:27.666 --> 05:29.966 align:start position:10% line:10% size:70%
>> 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.
05:39.066 --> 05:42.766 align:start position:15% line:79.33% size:65%
But first, my sweet tooth
is feeling a little left out.
05:42.833 --> 05:47.066 align:start position:15% line:79.33% size:65%
I have a dessert that goes
with absolutely everything!
05:47.133 --> 05:51.433 align:start position:27.5% line:79.33% size:47.5%
It is creamy, rich,
so chocolatey,
05:51.500 --> 05:56.066 align:start position:15% line:79.33% size:65%
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,
06:07.900 --> 06:12.033 align:start position:12.5% line:79.33% size:72.5%
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
06:22.366 --> 06:24.666 align:start position:30% line:79.33% size:42.5%
you find a lot of
really good stuff.
06:24.733 --> 06:27.566 align:start position:27.5% line:79.33% size:42.5%
You can find them
in all flavors,
06:27.633 --> 06:32.600 align:start position:15% line:79.33% size:67.5%
mostly vanilla or cinnamon,
but at home here we are super
06:32.666 --> 06:36.500 align:start position:15% line:79.33% size:67.5%
chocoholics, so I wanted to
make a jericalla that is
06:36.566 --> 06:39.933 align:start position:17.5% line:79.33% size:65%
very chocolatey so that is
what we're gonna do.
06:40.000 --> 06:43.033 align:start position:30% line:79.33% size:37.5%
I have 8-ounces
of chocolate.
06:43.100 --> 06:47.366 align:start position:15% line:79.33% size:67.5%
I have a double boiler with
water under here that's
06:47.433 --> 06:49.400 align:start position:32.5% line:79.33% size:35%
simmering over
medium heat,
06:49.466 --> 06:52.066 align:start position:25% line:79.33% size:45%
so I'm just adding
the chocolate in there.
06:52.133 --> 06:55.366 align:start position:20% line:79.33% size:55%
This dessert goes with
absolutely everything because
06:55.433 --> 06:59.166 align:start position:30% line:79.33% size:37.5%
it is just very
light and refreshing,
06:59.233 --> 07:02.866 align:start position:15% line:79.33% size:67.5%
and even though it's creamy
and yolk based it's just
07:02.933 --> 07:08.766 align:start position:20% line:79.33% size:60%
smooth and a really nice
refreshing ending to any meal.
07:08.833 --> 07:11.966 align:start position:35% line:79.33% size:27.5%
Then I have
5 cups of milk.
07:12.033 --> 07:15.700 align:start position:22.5% line:79.33% size:52.5%
I'll add 1 tablespoon
of vanilla extract.
07:15.766 --> 07:20.066 align:start position:17.5% line:79.33% size:62.5%
I have a stick of canela,
or true cinnamon,
07:20.133 --> 07:25.133 align:start position:30% line:79.33% size:42.5%
and I'll let this
come to a gentle simmer.
07:25.200 --> 07:29.000 align:start position:25% line:79.33% size:50%
Meanwhile I'll start
making my custard base
07:29.066 --> 07:32.333 align:start position:40% line:79.33% size:22.5%
which has
9 egg yolks,
07:32.400 --> 07:36.333 align:start position:30% line:79.33% size:37.5%
1 cup of sugar,
pinch of salt.
07:36.400 --> 07:41.200 align:start position:22.5% line:79.33% size:50%
So you need to whisk
this for "60 Mississippis".
07:41.266 --> 07:46.366 align:start position:12.5% line:79.33% size:77.5%
As I tell my boys, you can also
whisk it for "60 Popocatepetls",
07:46.433 --> 07:52.300 align:start position:20% line:79.33% size:62.5%
which is a famous volcano
near my hometown in Mexico City.
07:52.366 --> 07:55.166 align:start position:30% line:79.33% size:40%
Both Mississippi
and Popocatepetl
07:55.233 --> 07:57.700 align:start position:25% line:84.67% size:50%
are beautiful words.
07:57.766 --> 07:59.966 align:start position:30% line:79.33% size:40%
The chocolate is
completely melted.
08:00.033 --> 08:02.966 align:start position:22.5% line:79.33% size:55%
My milk is also ready,
and you can see how it created
08:03.033 --> 08:07.766 align:start position:22.5% line:79.33% size:55%
that thin film on top.
Now I turn off the heat,
08:07.833 --> 08:09.533 align:start position:37.5% line:79.33% size:27.5%
I'll let it
cool a little,
08:09.600 --> 08:11.866 align:start position:32.5% line:79.33% size:37.5%
and now we have
the 3 things that we
08:11.933 --> 08:16.666 align:start position:12.5% line:79.33% size:72.5%
prepared very simply that now
just need to come together.
08:16.733 --> 08:19.400 align:start position:17.5% line:79.33% size:65%
We have here the egg yolks
that need to be combined
08:19.466 --> 08:21.833 align:start position:17.5% line:79.33% size:65%
with the melted chocolate,
and the melted chocolate
08:21.900 --> 08:27.366 align:start position:15% line:79.33% size:70%
is still a little hot, so we
need to add it very slowly
08:27.433 --> 08:31.433 align:start position:32.5% line:79.33% size:37.5%
so as to temper
my egg yolk mixture.
08:31.500 --> 08:36.566 align:start position:12.5% line:79.33% size:75%
This dessert makes me think of
deep Mexican culinary traditions
08:36.633 --> 08:40.200 align:start position:17.5% line:79.33% size:65%
because you know Mexicans,
we love our chocolate,
08:40.266 --> 08:42.700 align:start position:32.5% line:79.33% size:32.5%
and chocolate
originated in Mexico,
08:42.766 --> 08:45.000 align:start position:22.5% line:84.67% size:52.5%
you're welcome world.
08:45.066 --> 08:46.733 align:start position:32.5% line:79.33% size:37.5%
You can see how
thick it is now,
08:46.800 --> 08:49.466 align:start position:32.5% line:79.33% size:37.5%
but we're gonna
make it light again.
08:49.533 --> 08:52.500 align:start position:25% line:79.33% size:47.5%
Remove the cinnamon
sticks from the milk,
08:52.566 --> 08:57.666 align:start position:12.5% line:79.33% size:75%
and then again, really slowly,
I'm gonna temper again
08:57.733 --> 09:00.800 align:start position:37.5% line:79.33% size:27.5%
my egg yolk
chocolate mixture.
09:00.866 --> 09:03.533 align:start position:40% line:79.33% size:20%
You know
what it smells like?
09:03.600 --> 09:07.766 align:start position:20% line:79.33% size:60%
Chocolate Caliente, like
Mexican hot chocolate,
09:07.833 --> 09:11.366 align:start position:12.5% line:79.33% size:72.5%
and the amazing thing is that
we're gonna end up with
09:11.433 --> 09:14.833 align:start position:20% line:79.33% size:60%
a creamy custard dessert
that tastes like
09:14.900 --> 09:17.700 align:start position:22.5% line:84.67% size:55%
Mexican hot chocolate.
09:17.766 --> 09:22.666 align:start position:27.5% line:79.33% size:45%
The jericallas are
not going to fluff up,
09:22.733 --> 09:28.766 align:start position:15% line:79.33% size:70%
so you can fill the ramekins
almost to the top.
09:33.866 --> 09:38.333 align:start position:22.5% line:79.33% size:55%
Just gonna pour enough
water to get half way up
09:38.400 --> 09:43.333 align:start position:15% line:79.33% size:67.5%
the height of the ramekins,
and what this does is help
09:43.400 --> 09:48.500 align:start position:12.5% line:79.33% size:72.5%
the jericallas cook with even
temperature and humidity.
09:48.566 --> 09:51.633 align:start position:12.5% line:79.33% size:72.5%
I have my oven at 350 degrees
and I'll cook my jericallas
09:51.700 --> 09:53.866 align:start position:30% line:84.67% size:37.5%
for 40 minutes.
09:55.500 --> 09:59.600 align:start position:12.5% line:79.33% size:75%
With this chocolate jericalla,
I wanted to make something
09:59.666 --> 10:03.100 align:start position:20% line:79.33% size:57.5%
bright and a little bit
acidic to top,
10:03.166 --> 10:06.833 align:start position:30% line:79.33% size:42.5%
so I'm gonna make
a blackberry coulis.
10:06.900 --> 10:11.900 align:start position:12.5% line:79.33% size:75%
I have 2 cups of blackberries,
2 tablespoons of sugar,
10:11.966 --> 10:18.133 align:start position:20% line:79.33% size:55%
10 leaves of this mint
which comes from my garden,
10:18.200 --> 10:22.633 align:start position:12.5% line:79.33% size:75%
and then we'll just puree this
until completely smooth.
10:22.700 --> 10:25.333 align:start position:30% line:84.67% size:37.5%
(blender whirs)
10:29.400 --> 10:33.066 align:start position:30% line:79.33% size:40%
So now I'm gonna
strain into the bowl to have
10:33.133 --> 10:37.100 align:start position:17.5% line:79.33% size:62.5%
a super smooth blackberry
coulis that doesn't have
10:37.166 --> 10:41.066 align:start position:20% line:79.33% size:60%
all the blackberry seeds
because the jericalla is
10:41.133 --> 10:43.733 align:start position:35% line:79.33% size:25%
so creamy,
light and smooth,
10:43.800 --> 10:49.933 align:start position:20% line:79.33% size:60%
I want a topping that is
just as soft and delicate.
10:50.000 --> 10:55.066 align:start position:17.5% line:79.33% size:60%
Now I'm going to squeeze
just a teaspoon of lime juice
10:55.133 --> 10:58.766 align:start position:32.5% line:79.33% size:37.5%
to give it just
a little more acidity.
11:01.000 --> 11:03.600 align:start position:32.5% line:84.67% size:32.5%
Mmm. Perfect.
11:03.666 --> 11:06.233 align:start position:30% line:79.33% size:40%
So my blackberry
coulis is ready,
11:06.300 --> 11:09.433 align:start position:17.5% line:79.33% size:62.5%
I'll put it in the fridge
so it's nice and chilled
11:09.500 --> 11:12.066 align:start position:32.5% line:79.33% size:37.5%
to serve on top
of my jericalla.
11:16.966 --> 11:19.633 align:start position:10% line:10% size:75%
>> Pati: I'm spending a day in
Los Cabos with Guillermo Gomez.
11:19.700 --> 11:22.500 align:start position:27.5% line:79.33% size:42.5%
Our patience out
at sea paid off,
11:22.566 --> 11:25.366 align:start position:22.5% line:79.33% size:55%
and to the delight of
our seasick producer Cara,
11:25.433 --> 11:30.333 align:start position:12.5% line:79.33% size:67.5%
we're back on land heading
to cook our catch of the day.
11:30.400 --> 11:33.366 align:start position:25% line:79.33% size:45%
But our adventure
isn't over yet.
11:33.433 --> 11:35.100 align:start position:42.5% line:84.67% size:12.5%
Woah!
11:36.600 --> 11:39.666 align:start position:27.5% line:79.33% size:45%
>> So it's full of
sea urchins.
11:39.733 --> 11:42.066 align:start position:30% line:79.33% size:37.5%
>> (Pati gasps)
>> But (laughs) -
11:42.133 --> 11:45.266 align:start position:27.5% line:79.33% size:45%
>> I've never seen
them in their habitat!
11:45.333 --> 11:48.833 align:start position:17.5% line:79.33% size:62.5%
I'm so excited right now,
I'm so excited!
11:50.100 --> 11:52.433 align:start position:32.5% line:84.67% size:32.5%
(Pati laughs)
11:52.500 --> 11:54.700 align:start position:20% line:79.33% size:57.5%
Sea urchins are one of
the world's most
11:54.766 --> 11:59.066 align:start position:15% line:79.33% size:65%
exquisite delicacies, and
we're surrounded by them!
11:59.133 --> 12:01.133 align:start position:17.5% line:79.33% size:62.5%
>> They filter the water,
so sometimes they push
12:01.200 --> 12:02.733 align:start position:32.5% line:84.67% size:35%
the water out.
12:02.800 --> 12:06.166 align:start position:30% line:79.33% size:40%
They have a nice
mineral taste.
12:06.233 --> 12:08.466 align:start position:22.5% line:79.33% size:50%
>> You don't want to
step on any of these,
12:08.533 --> 12:10.800 align:start position:30% line:79.33% size:40%
you just want to
eat many of these.
12:10.866 --> 12:12.366 align:start position:37.5% line:84.67% size:20%
(laughs)
12:19.500 --> 12:23.533 align:start position:22.5% line:79.33% size:52.5%
>> We're going to put
the whole fish over the rocks
12:23.600 --> 12:26.033 align:start position:25% line:79.33% size:50%
that we were heating
with some charcoal.
12:26.100 --> 12:28.133 align:start position:25% line:79.33% size:52.5%
We will make a little
seasoning on the fire,
12:28.200 --> 12:29.733 align:start position:27.5% line:84.67% size:45%
leeks, lemongrass.
12:29.800 --> 12:32.100 align:start position:30% line:79.33% size:42.5%
>> All these come
from your gardens.
12:32.166 --> 12:35.433 align:start position:10% line:79.33% size:80%
>> Exactly. We are on the beach,
we are cooking very rustic.
12:35.500 --> 12:37.433 align:start position:22.5% line:84.67% size:52.5%
>> But I love rustic!
12:37.500 --> 12:42.466 align:start position:20% line:79.33% size:60%
>> We'll put some leeks.
Put a little salt in the middle.
12:42.533 --> 12:43.600 align:start position:37.5% line:84.67% size:20%
>> Okay.
12:43.700 --> 12:47.700 align:start position:22.5% line:79.33% size:57.5%
>> And then we put some
lemongrass and also some citrus.
12:47.766 --> 12:51.133 align:start position:30% line:79.33% size:40%
>> So an orange,
a lemon.
12:57.933 --> 12:59.433 align:start position:37.5% line:79.33% size:20%
>> Okay!
>> Super.
12:59.500 --> 13:00.800 align:start position:20% line:84.67% size:60%
>> We leave it in there.
13:00.866 --> 13:02.833 align:start position:30% line:79.33% size:40%
So now I'll take
the sea urchins,
13:02.900 --> 13:05.100 align:start position:30% line:84.67% size:37.5%
open them here.
13:05.166 --> 13:08.766 align:start position:20% line:79.33% size:57.5%
>> You're going around?
>> Exactly.
13:08.833 --> 13:13.733 align:start position:27.5% line:79.33% size:47.5%
Now we make sure we
take all the sand out.
13:13.800 --> 13:16.333 align:start position:30% line:79.33% size:35%
>> So you only
eat the yellow?
13:16.400 --> 13:18.166 align:start position:22.5% line:84.67% size:52.5%
>> Exactly, the eggs.
13:19.200 --> 13:23.000 align:start position:20% line:79.33% size:55%
>> Okay, this one goes
with a little bit of -
13:23.066 --> 13:25.566 align:start position:30% line:84.67% size:37.5%
>> Lemon. Salt.
13:29.533 --> 13:32.333 align:start position:40% line:79.33% size:17.5%
>> Mmm.
>> Nice flavor.
13:32.400 --> 13:34.533 align:start position:27.5% line:79.33% size:47.5%
>> You know what it
reminds me of a bit?
13:34.600 --> 13:36.433 align:start position:27.5% line:79.33% size:47.5%
Like the aftertaste
of chicken liver,
13:36.500 --> 13:40.766 align:start position:30% line:79.33% size:40%
or foie gras but
with the sea taste.
13:40.833 --> 13:42.433 align:start position:37.5% line:84.67% size:20%
>> Yeah.
13:42.500 --> 13:45.566 align:start position:35% line:79.33% size:30%
Okay, so now
some tacos?
13:45.633 --> 13:46.633 align:start position:37.5% line:84.67% size:20%
>> Yeah!
13:46.700 --> 13:48.700 align:start position:27.5% line:79.33% size:40%
>> I have little
toppings for the tacos,
13:48.766 --> 13:51.300 align:start position:25% line:79.33% size:50%
so we have the beach
braised vegetables.
13:51.366 --> 13:56.600 align:start position:25% line:79.33% size:50%
The parsnip, carrot,
leeks also.
13:56.666 --> 14:00.066 align:start position:27.5% line:79.33% size:47.5%
>> The edible plate
is ready.
14:00.133 --> 14:04.333 align:start position:42.5% line:79.33% size:15%
Oh no!
How moist.
14:04.400 --> 14:06.533 align:start position:30% line:79.33% size:37.5%
>> A little bit
of carrot.
14:06.600 --> 14:09.866 align:start position:42.5% line:79.33% size:17.5%
This is
a salsa macha.
14:09.933 --> 14:11.400 align:start position:37.5% line:84.67% size:20%
>> Okay.
14:14.966 --> 14:17.833 align:start position:35% line:84.67% size:30%
>> Mmm. Mmm!
14:17.900 --> 14:22.666 align:start position:35% line:79.33% size:32.5%
It's just all
the different pieces
14:22.733 --> 14:27.333 align:start position:30% line:79.33% size:37.5%
but of the same
group of flavors.
14:27.400 --> 14:30.633 align:start position:30% line:79.33% size:40%
The fish is just
again so fresh.
14:30.700 --> 14:34.000 align:start position:25% line:79.33% size:52.5%
>> You taste also the
citrus that we put inside,
14:34.066 --> 14:35.633 align:start position:35% line:79.33% size:30%
and that was
helping a lot.
14:35.700 --> 14:37.400 align:start position:30% line:84.67% size:40%
>> Totally Baja.
14:47.333 --> 14:50.233 align:start position:10% line:10% size:37.5%
>> My chocolate
jericallas are ready,
14:50.300 --> 14:53.066 align:start position:27.5% line:79.33% size:47.5%
and this is how you
know that they're ready.
14:53.133 --> 14:56.466 align:start position:17.5% line:79.33% size:65%
So you see the top is set,
but when I go like that,
14:56.533 --> 14:59.066 align:start position:22.5% line:84.67% size:52.5%
they jiggle a little.
14:59.133 --> 15:01.600 align:start position:32.5% line:79.33% size:32.5%
They are most
delicious when chilled,
15:01.666 --> 15:06.100 align:start position:17.5% line:79.33% size:65%
so I'll let them cool, and
then put them in the fridge.
15:06.166 --> 15:12.000 align:start position:12.5% line:79.33% size:72.5%
I'm making a Butternut Squash
and Chipotle Risotto.
15:12.066 --> 15:16.733 align:start position:32.5% line:79.33% size:35%
Creamy, sweet,
spicy, irresistible.
15:16.800 --> 15:22.266 align:start position:22.5% line:79.33% size:57.5%
I already cut most of a
2 - 3 pound butternut squash
15:22.333 --> 15:26.866 align:start position:17.5% line:79.33% size:65%
into a 1/4 inch dice, they
don't have to be perfect.
15:26.933 --> 15:30.766 align:start position:32.5% line:79.33% size:32.5%
I'm gonna add
3 tablespoons of olive oil,
15:30.833 --> 15:33.033 align:start position:25% line:84.67% size:50%
2 teaspoons of salt.
15:35.133 --> 15:38.566 align:start position:35% line:79.33% size:32.5%
1 teaspoon of
chipotle chile powder,
15:38.633 --> 15:42.133 align:start position:17.5% line:79.33% size:65%
and this is very different
from just chile powder.
15:42.200 --> 15:44.366 align:start position:30% line:79.33% size:40%
Chile powder has
no personality!
15:44.433 --> 15:48.366 align:start position:10% line:79.33% size:80%
Who knows what chiles they throw
in that generic chile powder?
15:48.433 --> 15:51.866 align:start position:17.5% line:79.33% size:65%
I'm gonna roast the squash
because I want it to
15:51.933 --> 15:56.033 align:start position:20% line:79.33% size:60%
cook intensely under the
heat so it gets really soft,
15:56.100 --> 16:00.533 align:start position:15% line:79.33% size:70%
because I want the squash to
make my risotto even creamier.
16:00.600 --> 16:03.000 align:start position:30% line:79.33% size:37.5%
I have the oven
at 400 degrees
16:03.066 --> 16:06.533 align:start position:22.5% line:79.33% size:55%
and I'm gonna roast it
for 20 - 25 minutes.
16:06.600 --> 16:11.433 align:start position:22.5% line:79.33% size:50%
For my risotto base,
I'll combine some leeks
16:11.500 --> 16:14.033 align:start position:22.5% line:84.67% size:52.5%
and some white onion.
16:14.100 --> 16:17.033 align:start position:25% line:79.33% size:47.5%
Before I chop I can
start heating my oil.
16:17.100 --> 16:20.666 align:start position:35% line:79.33% size:27.5%
So that was
1/4 cup of olive oil,
16:20.733 --> 16:22.900 align:start position:20% line:84.67% size:60%
and it'll start to heat.
16:22.966 --> 16:28.033 align:start position:27.5% line:79.33% size:45%
1.5 cups of finely
chopped white onion.
16:28.100 --> 16:31.433 align:start position:20% line:84.67% size:57.5%
I have 1/2 a leek here.
16:31.500 --> 16:35.566 align:start position:12.5% line:79.33% size:75%
I think sometimes people don't
know what to do with leeks.
16:35.633 --> 16:40.466 align:start position:25% line:79.33% size:52.5%
You can use them with
onions or instead of onions.
16:40.533 --> 16:44.533 align:start position:32.5% line:79.33% size:32.5%
So this makes
about 1.5 cups.
16:44.600 --> 16:48.633 align:start position:20% line:84.67% size:57.5%
1/2 a teaspoon of salt.
16:48.700 --> 16:52.400 align:start position:27.5% line:79.33% size:47.5%
1/2 a cup of water,
because by adding the water,
16:52.466 --> 16:55.433 align:start position:32.5% line:79.33% size:32.5%
they're gonna
soften even more.
16:55.500 --> 16:59.533 align:start position:27.5% line:79.33% size:42.5%
Now all the water
has evaporated,
16:59.600 --> 17:03.433 align:start position:15% line:79.33% size:67.5%
and come 'cause you can see
the oil glistening in
17:03.500 --> 17:07.266 align:start position:20% line:79.33% size:62.5%
the bottom of the pan and
all around the vegetables,
17:07.333 --> 17:09.400 align:start position:37.5% line:79.33% size:25%
and that's
what you want.
17:09.466 --> 17:12.800 align:start position:35% line:79.33% size:25%
Risotto is
all about timing,
17:12.866 --> 17:15.933 align:start position:25% line:79.33% size:50%
and dancing with the
different ingredients.
17:16.000 --> 17:19.633 align:start position:20% line:79.33% size:57.5%
I want these vegetables
to be a velvety,
17:19.700 --> 17:25.000 align:start position:17.5% line:79.33% size:65%
silky base that will blend
into the risotto and
17:25.066 --> 17:26.866 align:start position:22.5% line:84.67% size:55%
make it even creamier.
17:26.933 --> 17:30.266 align:start position:25% line:79.33% size:50%
Risotto is all about
making it creamy.
17:30.333 --> 17:35.000 align:start position:22.5% line:79.33% size:57.5%
Now I want my 2 cups of
arborio rice that I have
17:35.066 --> 17:40.800 align:start position:15% line:79.33% size:65%
here to get coated in that
now vegetable flavored oil.
17:40.866 --> 17:46.333 align:start position:17.5% line:79.33% size:60%
What this is gonna do is
cover the rice kernels with
17:46.400 --> 17:51.333 align:start position:12.5% line:79.33% size:72.5%
that tasty oil, and that will
give them a protective layer
17:51.400 --> 17:57.466 align:start position:12.5% line:79.33% size:75%
that will help them absorb the
liquid slowly so they retain
17:57.533 --> 18:03.466 align:start position:12.5% line:79.33% size:75%
not only their shape and form,
but also their flavor.
18:03.533 --> 18:06.366 align:start position:27.5% line:79.33% size:42.5%
Now I need to add
1 cup of wine,
18:06.433 --> 18:09.733 align:start position:25% line:79.33% size:50%
and I'm adding a cup
of dry white wine.
18:09.800 --> 18:14.266 align:start position:30% line:79.33% size:40%
We wanna balance
the acidity of the wine with
18:14.333 --> 18:17.666 align:start position:30% line:79.33% size:37.5%
the starchiness
of the rice.
18:17.733 --> 18:22.300 align:start position:17.5% line:79.33% size:62.5%
I'm gonna keep on cooking
for another minute until
18:22.366 --> 18:25.266 align:start position:25% line:84.67% size:50%
the wine evaporates.
18:25.333 --> 18:28.766 align:start position:27.5% line:79.33% size:45%
I'm gonna check my
butternut squash.
18:31.533 --> 18:34.200 align:start position:22.5% line:84.67% size:55%
And look at the color!
18:34.266 --> 18:37.066 align:start position:17.5% line:79.33% size:62.5%
I mean, I could eat these
like this, guess where?
18:37.133 --> 18:39.200 align:start position:32.5% line:84.67% size:35%
In a tortilla.
18:39.266 --> 18:43.966 align:start position:20% line:79.33% size:55%
So I now need to start
adding my chicken broth
18:44.033 --> 18:46.733 align:start position:30% line:79.33% size:40%
and my butternut
squash in batches.
18:46.800 --> 18:50.033 align:start position:27.5% line:79.33% size:47.5%
I'm adding some now
with the broth so it cooks
18:50.100 --> 18:53.333 align:start position:17.5% line:79.33% size:65%
along with the risotto and
becomes even creamier,
18:53.400 --> 18:55.700 align:start position:25% line:79.33% size:45%
and then I'm gonna
add some near the end
18:55.766 --> 19:00.100 align:start position:17.5% line:79.33% size:62.5%
so I also have nice bites
of that butternut squash.
19:00.166 --> 19:02.966 align:start position:17.5% line:79.33% size:62.5%
You need to add the broth
which should be hot
19:03.033 --> 19:07.500 align:start position:15% line:79.33% size:70%
and simmering to the risotto
a couple ladles at a time,
19:07.566 --> 19:11.366 align:start position:20% line:79.33% size:62.5%
'cause you want the broth
to be absorbed by the rice
19:11.433 --> 19:17.600 align:start position:20% line:79.33% size:57.5%
very slowly so the rice
absorbs the broth
19:17.666 --> 19:22.333 align:start position:25% line:79.33% size:47.5%
at the same time as
the rice releases its starch,
19:22.400 --> 19:25.133 align:start position:27.5% line:79.33% size:47.5%
which is what makes
the risotto creamy.
19:25.200 --> 19:29.666 align:start position:10% line:79.33% size:80%
The risotto, to be an incredible
al dente but creamy risotto,
19:29.733 --> 19:31.800 align:start position:32.5% line:79.33% size:32.5%
needs to have
these steps.
19:31.866 --> 19:34.000 align:start position:27.5% line:79.33% size:45%
So when you finish
cooking risotto,
19:34.066 --> 19:37.966 align:start position:10% line:79.33% size:80%
you always need to add something
that's creamy and buttery
19:38.033 --> 19:40.666 align:start position:25% line:79.33% size:50%
to make it even more
creamy and buttery,
19:40.733 --> 19:42.900 align:start position:35% line:79.33% size:32.5%
so aside from
adding some butter,
19:42.966 --> 19:46.466 align:start position:40% line:79.33% size:20%
I'll mix
1 cup of mascarpone.
19:46.533 --> 19:49.500 align:start position:27.5% line:79.33% size:45%
So this risotto is
not gonna be creamy,
19:49.566 --> 19:52.466 align:start position:35% line:79.33% size:32.5%
it's gonna be
ridiculously creamy.
19:52.533 --> 19:56.733 align:start position:15% line:79.33% size:67.5%
1 tablespoon of maple syrup
which will enhance
19:56.800 --> 19:59.233 align:start position:25% line:79.33% size:45%
the sweetness from
the butternut squash,
19:59.300 --> 20:01.933 align:start position:30% line:79.33% size:40%
2 tablespoons of
the adobo sauce
20:02.000 --> 20:04.733 align:start position:27.5% line:79.33% size:45%
from the chipotles
in adobo sauce.
20:04.800 --> 20:07.666 align:start position:25% line:79.33% size:52.5%
This chipotle is very
different from the ground,
20:07.733 --> 20:10.966 align:start position:22.5% line:79.33% size:57.5%
dried chipotle we added
to the butternut squash.
20:11.033 --> 20:15.366 align:start position:25% line:79.33% size:52.5%
It is sweeter, it has
a lot of tomato flavor in it
20:15.433 --> 20:17.033 align:start position:30% line:84.67% size:40%
and more spices.
20:21.066 --> 20:23.466 align:start position:32.5% line:84.67% size:35%
Mmm, mmm, mmm!
20:23.533 --> 20:29.133 align:start position:12.5% line:79.33% size:72.5%
Smooth, creamy and not spicy,
just with a little hint of
20:29.200 --> 20:33.166 align:start position:22.5% line:79.33% size:55%
the chipotle, and that
maple syrup and yum!
20:33.233 --> 20:36.966 align:start position:17.5% line:79.33% size:60%
I'll reduce the heat and
keep an eye on the risotto.
20:39.166 --> 20:43.200 align:start position:20% line:79.33% size:57.5%
My chocolate jericallas
have cooled,
20:43.266 --> 20:45.366 align:start position:30% line:79.33% size:40%
and now I'll put
them in the fridge.
20:45.433 --> 20:47.866 align:start position:15% line:79.33% size:65%
I couldn't put them in the
refrigerator right away because
20:47.933 --> 20:50.533 align:start position:22.5% line:79.33% size:50%
if you put hot stuff
in your refrigerator,
20:50.600 --> 20:53.466 align:start position:15% line:79.33% size:70%
it raises the temperature of
everything else in the fridge,
20:53.533 --> 20:56.433 align:start position:27.5% line:79.33% size:45%
and you don't want
your food to ruin.
20:57.300 --> 20:59.933 align:start position:32.5% line:79.33% size:35%
And to go with
my creamy risotto,
21:00.000 --> 21:04.266 align:start position:22.5% line:79.33% size:52.5%
I'm making an Almond,
Guajillo and Garlic Flounder.
21:04.333 --> 21:07.066 align:start position:22.5% line:79.33% size:52.5%
So I have my skillet,
which is non-stick,
21:07.133 --> 21:09.766 align:start position:25% line:79.33% size:50%
at medium-high heat,
and I'll add
21:09.833 --> 21:12.166 align:start position:32.5% line:79.33% size:32.5%
2 tablespoons
of olive oil,
21:12.233 --> 21:14.966 align:start position:30% line:79.33% size:40%
2 tablespoons of
unsalted butter,
21:15.033 --> 21:19.566 align:start position:15% line:79.33% size:67.5%
and I'll season my flounder
with a little bit of salt
21:19.633 --> 21:22.400 align:start position:27.5% line:79.33% size:45%
and freshly ground
black pepper.
21:27.233 --> 21:30.333 align:start position:32.5% line:79.33% size:35%
Then what this
fish will go with,
21:30.400 --> 21:32.266 align:start position:27.5% line:84.67% size:45%
2 guajillo chiles.
21:32.333 --> 21:37.466 align:start position:15% line:79.33% size:72.5%
Because these guajillo chiles
weren't toasted or rehydrated,
21:37.533 --> 21:40.266 align:start position:25% line:79.33% size:47.5%
they're just easier
to cut with scissors.
21:40.333 --> 21:42.400 align:start position:25% line:84.67% size:50%
I think that's good.
21:42.466 --> 21:46.633 align:start position:12.5% line:79.33% size:75%
The flounder is very delicate,
so you only need to cook it
21:46.700 --> 21:51.233 align:start position:15% line:79.33% size:67.5%
for 1 - 2 minutes per side,
and on the second side,
21:51.300 --> 21:53.666 align:start position:32.5% line:79.33% size:35%
even less time
than the first side.
21:53.733 --> 21:57.600 align:start position:27.5% line:79.33% size:47.5%
I love the flounder
because it's light and flakey.
22:00.566 --> 22:04.133 align:start position:30% line:79.33% size:40%
And then to that
oil and butter,
22:04.200 --> 22:07.333 align:start position:27.5% line:84.67% size:42.5%
15 garlic cloves,
22:07.400 --> 22:10.266 align:start position:20% line:79.33% size:57.5%
and the guajillo chiles
which are now going to
22:10.333 --> 22:13.633 align:start position:27.5% line:79.33% size:40%
fry a little and
rehydrate in the oil.
22:13.700 --> 22:16.466 align:start position:35% line:79.33% size:25%
1/3 cup of
slivered almonds.
22:16.533 --> 22:21.266 align:start position:25% line:79.33% size:47.5%
You can see how the
guajillo chiles are toasting.
22:21.333 --> 22:28.400 align:start position:27.5% line:79.33% size:47.5%
And this goes right
on top of the fish.
22:28.466 --> 22:30.366 align:start position:20% line:84.67% size:57.5%
My risotto looks ready.
22:30.433 --> 22:33.600 align:start position:27.5% line:79.33% size:42.5%
Now is the moment
when you turn it off!
22:33.666 --> 22:36.766 align:start position:27.5% line:79.33% size:45%
And then I'll chop
some epazote.
22:40.133 --> 22:42.500 align:start position:27.5% line:84.67% size:45%
And some cilantro.
22:48.966 --> 22:52.333 align:start position:27.5% line:79.33% size:45%
The lime is for my
fish because you must,
22:52.400 --> 22:58.300 align:start position:20% line:79.33% size:60%
must, must squeeze fresh
lime juice on this fish.
22:58.366 --> 23:01.066 align:start position:32.5% line:79.33% size:35%
Then I'm gonna
finish my risotto.
23:01.133 --> 23:02.866 align:start position:20% line:84.67% size:60%
2 tablespoons of butter.
23:02.933 --> 23:06.000 align:start position:20% line:79.33% size:60%
Ah, the butter is loving
that butternut squash,
23:06.066 --> 23:09.466 align:start position:35% line:79.33% size:30%
and then the
creamy mascarpone.
23:09.533 --> 23:14.066 align:start position:15% line:79.33% size:70%
How creamy is this gonna be?
Beyond creamy.
23:14.133 --> 23:17.633 align:start position:17.5% line:79.33% size:62.5%
But the rice is al dente,
so you get the creamy
23:17.700 --> 23:22.500 align:start position:17.5% line:79.33% size:65%
and the al dente, which is
what you wanna get with risotto.
23:22.566 --> 23:26.766 align:start position:17.5% line:79.33% size:65%
1/2 a cup of grated cotija
cheese just to garnish because
23:26.833 --> 23:29.400 align:start position:20% line:79.33% size:57.5%
it's gonna be beautiful
and even more tasty.
23:29.466 --> 23:33.166 align:start position:20% line:79.33% size:60%
The epazote and cilantro
that I just chopped.
23:42.200 --> 23:44.033 align:start position:37.5% line:84.67% size:22.5%
Mmm, mmm!
23:44.100 --> 23:48.366 align:start position:22.5% line:79.33% size:52.5%
The fish is so light,
I'm crunching into
23:48.433 --> 23:52.866 align:start position:22.5% line:79.33% size:57.5%
the garlic, almonds and
guajillo at the same time,
23:52.933 --> 23:56.800 align:start position:37.5% line:79.33% size:22.5%
and it is
just fantastic.
23:56.866 --> 24:00.166 align:start position:10% line:79.33% size:80%
You see the color of the risotto
with the butternut squash.
24:03.100 --> 24:04.733 align:start position:45% line:84.67% size:10%
Mmm.
24:04.800 --> 24:08.333 align:start position:32.5% line:79.33% size:30%
It's just so
creamy and delicious!
24:08.400 --> 24:10.700 align:start position:37.5% line:79.33% size:25%
And it has
even more sweetness,
24:10.766 --> 24:12.566 align:start position:32.5% line:79.33% size:37.5%
but in a savory
way because of the
24:12.633 --> 24:15.033 align:start position:37.5% line:79.33% size:22.5%
spiced up
butternut squash.
24:15.100 --> 24:18.400 align:start position:22.5% line:79.33% size:52.5%
Really happy with how
this is playing together!
24:18.466 --> 24:22.233 align:start position:12.5% line:79.33% size:72.5%
This is like a sophisticated,
beautiful version of
24:22.300 --> 24:27.033 align:start position:20% line:79.33% size:55%
Mexican food, which is
what you find in Los Cabos.
24:29.833 --> 24:33.533 align:start position:15% line:79.33% size:70%
So my jericalla has chilled,
and I'm gonna add
24:33.600 --> 24:37.833 align:start position:35% line:79.33% size:27.5%
some of the
blackberry coulis on top.
24:37.900 --> 24:40.600 align:start position:27.5% line:84.67% size:47.5%
A few blackberries.
24:40.666 --> 24:43.800 align:start position:27.5% line:84.67% size:45%
A few mint leaves.
24:43.866 --> 24:46.200 align:start position:37.5% line:84.67% size:25%
So pretty!
24:46.266 --> 24:49.566 align:start position:27.5% line:79.33% size:47.5%
And now we're gonna
eat all that pretty.
24:49.633 --> 24:53.266 align:start position:32.5% line:84.67% size:32.5%
Ooh, so soft.
24:56.700 --> 24:58.066 align:start position:45% line:84.67% size:10%
Mmm.
24:58.133 --> 25:01.366 align:start position:22.5% line:79.33% size:55%
I can taste the strong
flavor of chocolate,
25:01.433 --> 25:04.866 align:start position:10% line:10% size:37.5%
the high acidic
notes of the blackberry,
25:04.933 --> 25:10.900 align:start position:10% line:10% size:67.5%
but it's surprisingly light
so it's a delicious contrast.
25:10.966 --> 25:14.233 align:start position:10% line:10% size:55%
A really fabulous meal
that reminds me of
25:14.300 --> 25:18.233 align:start position:10% line:10% size:57.5%
the sophistication that
I found in the Cabo area,
25:18.300 --> 25:22.866 align:start position:10% line:10% size:55%
and the sophistication
paired with incredible taste.
25:30.666 --> 25:32.600 align:start position:10% line:10% size:60%
>> Pati: For recipes and
information from this
25:32.666 --> 25:37.566 align:start position:10% line:10% size:57.5%
episode and more, visit
patijinich.com, and connect!
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25:42.333 --> 25:45.766 align:start position:10% line:10% size:57.5%
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♪
26:01.900 --> 26:05.333 align:start position:32.5% line:79.33% size:35%
>> La Costeña.
Taste that transcends.
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More information
at: mexicorico.com
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of authentic Latin flavors
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Tropical Cheese.
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