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>> Pati Narrates: 
 There's a lot of talk

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about borders 
 these days.

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The city of Tijuana sits 
 right on the border of

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the United States.

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The only thing that separates 
it from San Diego is this wall.

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With over 10,000 people 
 going both ways everyday,

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this is one of the busiest 
 border crossings in the world.

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People come from all over 
 Mexico and Latin America

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in search of something new, 
 something better.

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Some cross the border, 
 but others find opportunity

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right here in Tijuana.

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And when people move, 
 they bring their food,

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and that's the beginning to 
 my favorite kind of story.

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In my kitchen, the border 
 experience is an inspiration.

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First I'm going to recreate one 
of Mexico's most popular tortas,

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sweet and succulent carnitas 
 piled high on a crusty bread,

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and then drowned in 
 delicious sauces.

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The bread is so happy 
right now.

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The Torta Ahogada.

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Then, Juju helps me with 
 a little something sweet,

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one of his favorites 
 with a Mexican twist,

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Banana Bread with 
 Dulce de Leche Caramel.

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Mmm. 
It's so good.

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♪

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♪

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

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♪ epic music plays

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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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>> Tio Pepe is the founder 
and owner of Tio Pepe's -

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>> Pati: Tio Pepe has been 
 a local favorite since 1994,

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and from the sights and 
 sounds of the kitchen,

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I can see why.

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Tio Pepe started 
 with a food cart,

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and over 20 years grew so 
 popular that he needed

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a bigger space 
 to feed people.

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Today, his restaurant is 
 right across the street from

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his original stand, 
 and is always this crowded.

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>> He hails from Guadalajara 
which is far from Tijuana.

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>> Pati: Tio Pepe came to 
 Tijuana with a dream

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and some recipes, 
 and luckily for Tijuana,

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one of those recipes 
 was this beauty,

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a very traditional 
 sandwich from Guadalajara,

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The Torta Ahogada.

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If you're hungry, 
 I'm sorry.

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It all starts 
 with the bread.

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>> Oh my gosh.

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Okay, I'm sorry, 
I need to, I need to.

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Mmm, mmm!

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>> (in Spanish) 
Tasty.

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>> The Torta Ahogada, which 
translates to "drowned torta"

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is a crusty sandwich that's 
made only in this bread.

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To that salty, 
crusty bread, carnitas.

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Oy, oy! 
Look at this.

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It's pork that's cooked mostly 
with nothing but lard and salt

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until it caramelizes.

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And now, here's 
 where the magic happens.

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The Torta Ahogada is 
 drowned in two sauces:

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first, a tomato sauce.

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Then, a spicy sauce.

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That's why it's so 
important the bread is crusty,

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'cause it's soaked and 
has to withhold the sauce.

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>> Mmm, mmm!

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>> (in Spanish) 
It's good?

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>> (in Spanish) 
Delicious!

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It's so deliciously messy and 
crunchy and overflowing

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and it's just - 
ah, I'm dying!

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From Guadalajara, 
 Tio Pepe brought the famous

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Torta Ahogada, but living in 
Tijuana, he created new recipes

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that he thought 
 locals would love.

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The biggest hit?

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The César Chávez, named after 
 his favorite Mexican boxer.

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>> Why the 
Chávez taco?

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>> Pati: The Chávez is carnitas 
on a corn tortilla with cheese -

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super tangy cheese, 
salty, very creamy,

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and right onto 
 the carnitas.

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Standing in the kitchen, 
 it occurs to me that Pepe's

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is not just a Guadalajara 
 story anymore.

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His food is 
 constantly evolving.

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His cooks and customers 
 are from all over Mexico -

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Oaxaca, Jalisco, Sinaloa, and 
they bring their own traditions.

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Pepe adapts, 
 this is Tijuana.

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>> Chávez is special.

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>> Mmm, mmm!

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Now I don't know 
which one I like more.

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He came from Guadalajara 
 with a dream and a torta.

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Tijuana embraced 
 him and his food.

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What does Tijuana 
mean to you?

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>> Oh, I love that!

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Tio Pepe says that Tijuana 
is the city of everyone.

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>> Tortas Ahogadas are so huge 
in Mexico that people will drive

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all the way to Guadalajara 
just to have one.

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The first thing you need to 
know about Tortas Ahogadas

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is that they're stuffed with 
irresistible carnitas.

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You hear the word carnitas, you 
know what you're talking about.

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We're gonna start with lard, 
and I have a cup of lard.

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That's why 
carnitas are carnitas.

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So here I have 
pork butt, boneless,

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that I cut into 
about 2 to 3 inches,

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and I'm gonna season it 
with 2 teaspoons of salt,

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some black pepper.

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I'm gonna brown the pork 
pieces in the melted lard.

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What we want to do in this 
first step is create a crust,

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and you can see how it's 
browning so beautifully,

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and the lard that's already 
tasty is starting to melt with

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the same fat of the pork 
that's rendering into the lard,

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so that's doubly flavored lard, 
so that's why carnitas

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are so delicious.

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As this continues to brown, 
I'll season 1.5 cups of milk,

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2 cloves of garlic, 
2 teaspoons of salt,

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and this is gonna be 
the braising liquid.

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1/4 of a white onion, 
and we're gonna

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puree this until 
completely smooth.

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(blender whirs)

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>> So we have the carnitas 
that are now deliciously crisp

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on the outside, and now 
I'm gonna add the milk.

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The milk is gonna make the 
meat even more tender and juicy.

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It smells really 
delicious in here.

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I am going to reduce 
the heat to medium-low

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and add a couple 
bay leaves.

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Now I'm gonna cover 
and let this cook for about

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1 hour and 15 minutes, 
and the carnitas will be

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completely falling 
apart by then.

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Being right there at the border, 
and just seeing how

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these two amazing cultures 
connect and interact,

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that of the 
United States and Mexico,

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reminded me so 
much of my kitchen.

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I'm constantly trying to share 
with my boys the dishes

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I love from Mexico, 
but I am also trying

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to join in everything that 
America has to offer.

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So now I'm adding the 
Mex in the banana bread,

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and making it a Dulce de Leche 
Caramel Banana Bread.

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I mean, my boys love this, 
but I love it!

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So we have 2 ripe bananas 
that I mashed,

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and now we're gonna 
get the batter going.

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We're gonna add a stick 
of unsalted butter,

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and start beating it until it 
gets soft and a little fluffy.

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I'm gonna add 
1/2 a cup of white sugar,

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1/4 cup of brown sugar, 
2 eggs,

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1 teaspoon 
of vanilla extract,

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2.5 cups of flour that 
I'm gonna mix with

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2 teaspoons of baking powder, 
1 teaspoon of baking soda,

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and 1/2 teaspoon salt.

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Then I'm gonna add my 
dry ingredients to the mix

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little by little so it doesn't 
jump all over the place.

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Now this is what you 
want to end up with.

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Now we're gonna take about 
1/3 of the batter because

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we're making 2 different 
flavored doughs.

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This is going to be the 
Dulce de Leche Caramel batter,

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and this is gonna be 
the banana bread batter.

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Just wait until you see this 
bread come out of the oven.

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It is irresistible 
because it has,

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like, double banana power 'cause 
I'm adding so much banana.

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Now we're gonna 
mix this.

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(mixer whirs)

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>> I already greased 
these loaf pans with butter,

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and I'm gonna add 
the banana,

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and now we're 
gonna make the

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dulce de leche caramel batter, 
and I'm going to add

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1/ 2 a cup of this cinnamon 
flavored dulce de leche

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because cinnamon 
and banana, yum.

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Mmm, mmm, mmm!

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And I'm gonna add 1/4 cup of 
boiling water which is a trick

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to making your batter 
super moist and gooey.

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All of those attributes 
are great in desserts.

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I'm just adding this on top 
of the banana batter layer.

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The dulce de leche 
batter is, mmm!

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This would be amazing in 
a milkshake or ice cream.

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I'll put this in the oven which 
is at 350 degrees for an hour.

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>> Pati: In Tijuana, 
there's one very defining

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feature of life on 
the border here.

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The wall.

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A visit to the wall is filled 
 with a range of emotions.

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After 20 years in 
 the United States,

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I feel rooted in 
 two countries, two worlds.

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For me, the wall is a reminder 
 that as Mexican Americans,

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we are doubly blessed 
 to inherit so much

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from these two 
 incredible countries.

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But we're also responsible 
 for making not one,

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but two countries proud, and 
despite this wall between them,

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there's a deep and evolving 
 relationship that continues

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to enrich the lives and 
 kitchens of both sides.

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To learn a little more 
 about life on the border,

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I'm meeting up with 
 someone who grew up

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on both sides 
 of the wall.

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Alex Zaragoza is a local 
 writer and journalist.

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Should we taste everything? 
>> You know what.

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>> Pati: For Alex, like me, 
 a trip to the taco stand is

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part of the job.

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She writes about food, life and 
 the multi-cultural experience

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of living on the border.

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>> Oh my gosh, yeah.

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>> So you were 
born American

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to Mexican parents, and 
then you moved to Tijuana,

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and now you're an 
American Mexican in Tijuana.

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>> Yeah, and when 
you're from the border,

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it's a very 
different experience.

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The house that my mom 
lives in now in Tijuana,

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you look out the kitchen window, 
and the border is right there.

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That presence is always there, 
the wall is always there.

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It's that constant reminder of 
your existence being questioned.

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00:14:02,333 --> 00:14:04,533
>> What do these two 
places have in common,

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and what do they 
have different?

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00:14:06,366 --> 00:14:07,600
>> It's just like a mix.

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For example, when my mom 
and dad came to Tijuana,

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they bought their land and 
started building the house.

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00:14:13,100 --> 00:14:16,466
The house that they built looks 
like a stucco Chula Vista house,

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00:14:16,533 --> 00:14:20,500
it's an American home 'cause to 
them a sign of accomplishment,

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00:14:20,566 --> 00:14:24,000
a sign of making it, 
was to be American.

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>> What has been the role 
of food in this experience?

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>> Food for me in my experience 
has been a big way for me

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to introduce people to Tijuana 
without them being afraid and

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to help them understand it's 
a city with amazing offerings.

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It makes me happy to see that 
people are appreciating

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what we have and 
what we have to offer.

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>> Pati: About 30 minutes 
 south of Tijuana

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in the town of Rosarito, 
 these hearty, mouth-watering,

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unbelievably satisfying tacos 
 are drawing people

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from both sides 
 of the border.

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00:15:03,566 --> 00:15:06,533
Tacos El Yaqui is 
 a local legend.

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It's become so famous that 
 half the customers here

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come from California.

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This is a busy, busy place, 
and this is the cutest baby!

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00:15:23,700 --> 00:15:25,700
>> It seems that eating 
these tacos keeps you

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handsome and young 
like these guys.

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It's like the Rosarito 
fountain of youth.

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Felipe Nuñez could almost pass 
as an off-season Mexican Santa,

237
00:15:36,333 --> 00:15:40,833
but his greatest gift to the 
world is wrapped in a tortilla.

238
00:15:40,900 --> 00:15:43,666
Flank steak, 
 Tacos Perrones.

239
00:15:43,733 --> 00:15:46,866
But Tacos El Yaqui may not 
 even be here if not for

240
00:15:46,933 --> 00:15:50,200
Felipe's pursuit of the American 
 dream, and actually,

241
00:15:50,266 --> 00:15:52,366
his failure 
 to achieve it.

242
00:15:59,500 --> 00:16:02,300
>> Pati: Felipe's plan was to 
 go North to the United States,

243
00:16:02,366 --> 00:16:05,500
the land of opportunity, 
 where he would make

244
00:16:05,566 --> 00:16:08,033
a lot of money, 
 send it back to his family,

245
00:16:08,100 --> 00:16:09,200
maybe start 
 his own business,

246
00:16:09,266 --> 00:16:12,066
and basically live 
 happily ever after.

247
00:16:12,133 --> 00:16:14,633
It didn't exactly 
 work out that way.

248
00:16:24,500 --> 00:16:29,000
>> So he didn't 
make money there.

249
00:16:29,066 --> 00:16:31,766
He says he still 
hasn't made money.

250
00:16:31,833 --> 00:16:34,300
Felipe's heart was 
 always in Mexico,

251
00:16:34,366 --> 00:16:37,066
so he put his dishwashing 
 days behind him,

252
00:16:37,133 --> 00:16:41,233
settled here in Rosarito, 
and opened a taco stand.

253
00:16:55,966 --> 00:16:59,366
>> Pati: America's 
 loss is Mexico's gain,

254
00:16:59,433 --> 00:17:01,633
and the lines here 
prove it.

255
00:17:10,233 --> 00:17:12,866
>> I'm so hungry 
right now.

256
00:17:12,933 --> 00:17:14,966
Look at this!

257
00:17:19,233 --> 00:17:23,366
Mmm. I'm gonna cry 
it's so good.

258
00:17:23,433 --> 00:17:26,966
Felipe's American dream 
 never came to fruition,

259
00:17:27,033 --> 00:17:30,566
but as fate would have it, 
 his tacos are so good

260
00:17:30,633 --> 00:17:33,466
America has come to him.

261
00:17:37,566 --> 00:17:40,466
>> Okay, this really is a 
border story 'cause most of

262
00:17:40,533 --> 00:17:45,200
his clientele during the 
summer drives from the U.S.

263
00:17:45,266 --> 00:17:47,300
just to eat 
his perrones.

264
00:17:57,300 --> 00:18:01,933
>> Tortas Ahogadas 
translates to "drowned torta",

265
00:18:02,000 --> 00:18:05,466
and it is drowned in 
not one, but two sauces.

266
00:18:05,533 --> 00:18:09,300
The first sauce is just 
a seasoned tomato sauce,

267
00:18:09,366 --> 00:18:11,433
not spicy at all.

268
00:18:11,500 --> 00:18:15,433
So the story goes that a 
man was making his tortas,

269
00:18:15,500 --> 00:18:17,800
these really delicious 
crusty sandwiches,

270
00:18:17,866 --> 00:18:21,366
and he happened to drop 
them in a tomato sauce.

271
00:18:21,433 --> 00:18:27,400
He ate it and loved it so much, 
Torta Ahogada came to be.

272
00:18:27,466 --> 00:18:30,700
So we have 1.5 pounds 
of roma tomatoes,

273
00:18:30,766 --> 00:18:36,833
1 garlic clove, 2 whole cloves, 
1/2 a teaspoon of dried marjoram

274
00:18:36,900 --> 00:18:40,833
and 1 teaspoon oregano, 
and I'll chop and add about

275
00:18:40,900 --> 00:18:45,300
1/4 cup 
of white onion,

276
00:18:45,366 --> 00:18:48,933
1/2 a teaspoon 
of salt,

277
00:18:49,000 --> 00:18:54,600
and then I'll just puree 
this until completely smooth.

278
00:18:54,666 --> 00:18:58,566
(blender whirs)

279
00:19:00,500 --> 00:19:02,500
>> Okay.

280
00:19:02,566 --> 00:19:07,366
Mmm! So it smells nicely 
seasoned, but really raw,

281
00:19:07,433 --> 00:19:13,566
we have to cook it, so I'll 
add about 1 tablespoon of oil,

282
00:19:13,633 --> 00:19:16,266
this is the classic 
Mexican technique of

283
00:19:16,333 --> 00:19:18,233
seasoning the sauce.

284
00:19:18,300 --> 00:19:21,800
I need a spoon and the 
lid 'cause it's gonna start

285
00:19:21,866 --> 00:19:24,133
splashing in 
one second.

286
00:19:28,966 --> 00:19:32,433
Gonna add 
2 cups of chicken broth

287
00:19:32,500 --> 00:19:36,866
because this needs to be 
a very thin sauce.

288
00:19:36,933 --> 00:19:41,633
Now because one sauce is 
never enough to drown a torta,

289
00:19:41,700 --> 00:19:44,500
I'm gonna make 
the spicy salsa.

290
00:19:44,566 --> 00:19:49,066
I'm gonna toast 7 - 8 
chiles de arbol.

291
00:19:49,133 --> 00:19:52,766
So the first sauce is 
gonna soak the torta,

292
00:19:52,833 --> 00:19:56,566
and then the spicy sauce 
is rich with the

293
00:19:56,633 --> 00:20:00,200
smokey charred taste 
of the chile de arbol,

294
00:20:00,266 --> 00:20:03,700
and it has vinegar 
so it's very tangy too,

295
00:20:03,766 --> 00:20:07,633
and I just want to toast 
them until they change color.

296
00:20:07,700 --> 00:20:12,300
Then for this spicy sauce, 
it is also tomato-based,

297
00:20:12,366 --> 00:20:14,200
but it uses a 
different technique.

298
00:20:14,266 --> 00:20:18,600
I'm gonna add 
4 whole ripe tomatoes,

299
00:20:18,666 --> 00:20:22,566
3 garlic cloves and 
cover them with water and

300
00:20:22,633 --> 00:20:26,333
I'm gonna bring them to a simmer 
until they're cooked and mushy.

301
00:20:28,133 --> 00:20:33,233
The carnitas have been cooking 
for about 1 hour and 15 minutes,

302
00:20:33,300 --> 00:20:37,900
and now we need to finish 
them off with 1/2 cup of milk,

303
00:20:37,966 --> 00:20:40,400
and 1/2 cup of sugar.

304
00:20:40,466 --> 00:20:43,833
Some people add soda, some 
sweetened condensed milk,

305
00:20:43,900 --> 00:20:48,033
simple syrup, and I think 
this is the most charming way.

306
00:20:48,100 --> 00:20:53,400
So this is going to cook 
for another 5 - 6 minutes,

307
00:20:53,466 --> 00:20:58,200
and it's going to just 
completely caramelize.

308
00:20:58,266 --> 00:21:01,900
The carnitas are now so tender, 
you can look at the meat,

309
00:21:01,966 --> 00:21:04,100
it's just coming apart.

310
00:21:04,166 --> 00:21:06,233
Come over so 
you can see!

311
00:21:06,300 --> 00:21:11,466
So it has that caramel coating, 
and it's so soft because

312
00:21:11,533 --> 00:21:14,600
it cooked with that 
seasoned milk.

313
00:21:14,666 --> 00:21:16,900
I'm gonna 
try a piece.

314
00:21:18,733 --> 00:21:22,933
Mmm, mmm! 
This is so delicious.

315
00:21:23,000 --> 00:21:26,000
I mean just listen to it, 
brown sugar carnitas,

316
00:21:26,066 --> 00:21:27,366
they're irresistible.

317
00:21:27,433 --> 00:21:29,700
So the carnitas 
are ready.

318
00:21:29,766 --> 00:21:33,300
See how easy I can 
break them apart?

319
00:21:33,366 --> 00:21:36,166
This is gonna 
be perfect.

320
00:21:36,233 --> 00:21:38,533
Now back to 
the spicy sauce,

321
00:21:38,600 --> 00:21:41,466
and we have 
the chiles de arbol

322
00:21:41,533 --> 00:21:45,166
that I already toasted and 
I'm adding them in here.

323
00:21:45,233 --> 00:21:49,300
The pound of tomatoes,

324
00:21:49,366 --> 00:21:53,266
the garlic cloves that 
also are ready and cooked,

325
00:21:53,333 --> 00:21:56,400
1/4 teaspoon 
of ground cumin,

326
00:21:56,466 --> 00:21:59,266
2 tablespoons of 
white distilled vinegar,

327
00:21:59,333 --> 00:22:02,500
and this is what 
distinguishes this spicy salsa.

328
00:22:02,566 --> 00:22:06,333
It's really tart, and 
brightens up the torta.

329
00:22:06,400 --> 00:22:09,000
1/2 teaspoon of salt,

330
00:22:09,066 --> 00:22:13,666
and then we're gonna puree 
this again until smooth.

331
00:22:15,766 --> 00:22:21,566
I'm gonna add a 1/2 cup 
of white chopped onion.

332
00:22:23,766 --> 00:22:28,033
It smells really spicy 
already (laughs)

333
00:22:28,100 --> 00:22:31,933
I think if there's someone 
in this family who rivals

334
00:22:32,000 --> 00:22:36,900
my love of spicy food, 
I think it's Juju.

335
00:22:36,966 --> 00:22:40,633
(blender whirs)

336
00:22:43,033 --> 00:22:46,433
>> Are you ready to 
smell this?

337
00:22:46,500 --> 00:22:48,733
Oh boy.

338
00:22:48,800 --> 00:22:52,233
So (coughs) 
I mean, really hot.

339
00:22:52,300 --> 00:22:55,633
I'm gonna add 
another tablespoon of oil,

340
00:22:55,700 --> 00:22:59,200
and add the sauce.

341
00:22:59,266 --> 00:23:04,133
It is spicy and super jumpy, 
and then it's just gonna

342
00:23:04,200 --> 00:23:07,433
simmer here for a 
couple of minutes.

343
00:23:07,500 --> 00:23:10,633
We have everything we 
need for a torta ahogada,

344
00:23:10,700 --> 00:23:14,400
we have the two sauces, 
the carnitas,

345
00:23:14,466 --> 00:23:18,766
the crusty bread which I need 
to toast a little bit so -

346
00:23:18,833 --> 00:23:19,833
(bread crunches)

347
00:23:19,900 --> 00:23:23,533
>> Yes, that's what 
you need, that crusty.

348
00:23:23,600 --> 00:23:26,633
One for me, 
and one for Juju.

349
00:23:26,700 --> 00:23:28,433
So I'm gonna put 
this in the oven

350
00:23:28,500 --> 00:23:31,800
and get my banana bread 
out too.

351
00:23:40,000 --> 00:23:45,766
I'll let that cool, I just need 
somebody to eat with me.

352
00:23:45,833 --> 00:23:48,566
Juju, are you ready? 
>> Uh-huh.

353
00:23:48,633 --> 00:23:52,333
>> We're gonna make 
the drowned tortas.

354
00:23:52,400 --> 00:23:55,166
You tell me when 
to stop, okay?

355
00:23:55,233 --> 00:23:57,900
>> A bit little more. 
More. Mmm.

356
00:23:57,966 --> 00:23:59,966
>> So you know 
what you do now?

357
00:24:00,033 --> 00:24:03,766
You don't eat the carnitas, 
you close the torta and

358
00:24:03,833 --> 00:24:07,266
drown it 
with this sauce.

359
00:24:07,333 --> 00:24:09,433
>> Mmm. 
>> Mmm.

360
00:24:09,500 --> 00:24:15,166
The bread is so happy right now. 
It's soaking up all that sauce.

361
00:24:15,233 --> 00:24:18,000
Who can take more 
heat, you or me?

362
00:24:18,066 --> 00:24:19,266
>> Me. 
>> What!?

363
00:24:19,333 --> 00:24:21,600
>> (Juju laughs) 
>> Never.

364
00:24:28,300 --> 00:24:32,766
>> It's so good. 
>> It's so delicious!

365
00:24:32,833 --> 00:24:36,066
The bread has absorbed all 
the fat from the carnitas,

366
00:24:36,133 --> 00:24:40,500
and the carnitas are caramelized 
and just coming apart in there.

367
00:24:40,566 --> 00:24:42,766
>> And it's not too 
spicy where you need water,

368
00:24:42,833 --> 00:24:45,266
but it's spicy.

369
00:24:45,333 --> 00:24:49,133
>> I can totally see why people 
drive to Guadalajara to eat

370
00:24:49,200 --> 00:24:50,833
these tortas.

371
00:24:56,333 --> 00:25:00,533
>> Mmm. 
It's so moist!

372
00:25:00,600 --> 00:25:04,700
I feel like this is a 
representation of our home

373
00:25:04,766 --> 00:25:08,833
and kitchen because it 
mixes Mexico and the U.S.,

374
00:25:08,900 --> 00:25:13,533
dulce de leche from Mexico, and 
banana bread feels so American.

375
00:25:13,600 --> 00:25:18,000
So do you feel we succeeded 
in doing like a Mex-Americana

376
00:25:18,066 --> 00:25:19,400
banana bread?

377
00:25:19,466 --> 00:25:21,266
>> Mhmm. 
>> We crossed borders!

378
00:25:29,366 --> 00:25:33,100
>> Pati: For recipes and 
information from this episode

379
00:25:33,166 --> 00:25:37,533
and more, visit patijinich.com, 
and connect!

380
00:25:37,600 --> 00:25:39,366
Find me on 
Facebook, Twitter,

381
00:25:39,433 --> 00:25:42,133
Instagram and Pinterest 
@PatiJinich.

382
00:25:42,200 --> 00:25:45,566
>> Pati's Mexican Table is 
made possible by:

383
00:25:45,633 --> 00:25:48,700
♪ epic music plays

384
00:25:51,733 --> 00:25:54,933
♪

385
00:26:00,633 --> 00:26:05,366
>> La Costeña. 
Taste that transcends.

386
00:26:05,433 --> 00:26:10,133
More information 
at: mexicorico.com

387
00:26:10,766 --> 00:26:12,666
A tradition 
 of authentic Latin flavors

388
00:26:12,733 --> 00:26:13,866
and family recipes.

389
00:26:13,933 --> 00:26:15,266
Tropical Cheese.

390
00:26:15,366 --> 00:26:18,333
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391
00:26:18,400 --> 00:26:20,900
proud to support 
Pati's Mexican Table.

392
00:26:23,900 --> 00:26:26,466
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393
00:26:26,533 --> 00:26:28,900
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394
00:26:28,966 --> 00:26:33,433
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395
00:26:33,500 --> 00:26:37,266
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