WEBVTT
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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.
08:38.300 --> 08:41.600 align:start position:25% line:79.33% size:50%
I am going to reduce
the heat to medium-low
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and add a couple
bay leaves.
08:44.666 --> 08:48.300 align:start position:25% line:79.33% size:47.5%
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.
08:55.200 --> 08:59.700 align:start position:10% line:79.33% size:80%
Being right there at the border,
and just seeing how
08:59.766 --> 09:04.400 align:start position:17.5% line:79.33% size:65%
these two amazing cultures
connect and interact,
09:04.466 --> 09:07.466 align:start position:35% line:79.33% size:27.5%
that of the
United States and Mexico,
09:07.533 --> 09:10.566 align:start position:32.5% line:79.33% size:35%
reminded me so
much of my kitchen.
09:10.633 --> 09:14.633 align:start position:12.5% line:79.33% size:75%
I'm constantly trying to share
with my boys the dishes
09:14.700 --> 09:18.500 align:start position:27.5% line:79.33% size:47.5%
I love from Mexico,
but I am also trying
09:18.566 --> 09:22.566 align:start position:17.5% line:79.33% size:65%
to join in everything that
America has to offer.
09:22.633 --> 09:26.400 align:start position:25% line:79.33% size:52.5%
So now I'm adding the
Mex in the banana bread,
09:26.466 --> 09:31.100 align:start position:12.5% line:79.33% size:75%
and making it a Dulce de Leche
Caramel Banana Bread.
09:31.166 --> 09:34.633 align:start position:17.5% line:79.33% size:65%
I mean, my boys love this,
but I love it!
09:34.700 --> 09:38.900 align:start position:17.5% line:79.33% size:62.5%
So we have 2 ripe bananas
that I mashed,
09:38.966 --> 09:41.800 align:start position:25% line:79.33% size:47.5%
and now we're gonna
get the batter going.
09:41.866 --> 09:46.066 align:start position:20% line:79.33% size:57.5%
We're gonna add a stick
of unsalted butter,
09:46.133 --> 09:52.933 align:start position:15% line:79.33% size:72.5%
and start beating it until it
gets soft and a little fluffy.
09:53.000 --> 09:57.566 align:start position:32.5% line:79.33% size:32.5%
I'm gonna add
1/2 a cup of white sugar,
10:00.066 --> 10:05.266 align:start position:20% line:79.33% size:57.5%
1/4 cup of brown sugar,
2 eggs,
10:07.700 --> 10:11.933 align:start position:37.5% line:79.33% size:25%
1 teaspoon
of vanilla extract,
10:12.000 --> 10:16.400 align:start position:22.5% line:79.33% size:55%
2.5 cups of flour that
I'm gonna mix with
10:16.466 --> 10:20.800 align:start position:12.5% line:79.33% size:72.5%
2 teaspoons of baking powder,
1 teaspoon of baking soda,
10:20.866 --> 10:24.133 align:start position:22.5% line:84.67% size:55%
and 1/2 teaspoon salt.
10:24.200 --> 10:28.966 align:start position:25% line:79.33% size:52.5%
Then I'm gonna add my
dry ingredients to the mix
10:29.033 --> 10:35.466 align:start position:12.5% line:79.33% size:75%
little by little so it doesn't
jump all over the place.
10:35.533 --> 10:41.166 align:start position:25% line:79.33% size:50%
Now this is what you
want to end up with.
10:41.233 --> 10:46.633 align:start position:17.5% line:79.33% size:65%
Now we're gonna take about
1/3 of the batter because
10:46.700 --> 10:50.066 align:start position:20% line:79.33% size:60%
we're making 2 different
flavored doughs.
10:50.133 --> 10:53.933 align:start position:22.5% line:79.33% size:57.5%
This is going to be the
Dulce de Leche Caramel batter,
10:54.000 --> 10:57.833 align:start position:25% line:79.33% size:50%
and this is gonna be
the banana bread batter.
10:57.900 --> 11:02.033 align:start position:15% line:79.33% size:70%
Just wait until you see this
bread come out of the oven.
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It is irresistible
because it has,
11:04.700 --> 11:09.866 align:start position:10% line:79.33% size:80%
like, double banana power 'cause
I'm adding so much banana.
11:09.933 --> 11:12.866 align:start position:30% line:79.33% size:37.5%
Now we're gonna
mix this.
11:12.933 --> 11:16.433 align:start position:32.5% line:84.67% size:32.5%
(mixer whirs)
11:21.933 --> 11:24.833 align:start position:25% line:79.33% size:50%
>> I already greased
these loaf pans with butter,
11:24.900 --> 11:27.666 align:start position:27.5% line:79.33% size:42.5%
and I'm gonna add
the banana,
11:27.733 --> 11:30.066 align:start position:35% line:79.33% size:32.5%
and now we're
gonna make the
11:30.133 --> 11:33.566 align:start position:12.5% line:79.33% size:75%
dulce de leche caramel batter,
and I'm going to add
11:33.633 --> 11:38.866 align:start position:15% line:79.33% size:67.5%
1/ 2 a cup of this cinnamon
flavored dulce de leche
11:38.933 --> 11:41.933 align:start position:30% line:79.33% size:40%
because cinnamon
and banana, yum.
11:42.000 --> 11:43.966 align:start position:32.5% line:84.67% size:35%
Mmm, mmm, mmm!
11:44.033 --> 11:50.500 align:start position:15% line:79.33% size:70%
And I'm gonna add 1/4 cup of
boiling water which is a trick
11:50.566 --> 11:56.000 align:start position:25% line:79.33% size:52.5%
to making your batter
super moist and gooey.
11:56.066 --> 11:59.966 align:start position:20% line:79.33% size:57.5%
All of those attributes
are great in desserts.
12:00.033 --> 12:05.566 align:start position:15% line:79.33% size:67.5%
I'm just adding this on top
of the banana batter layer.
12:05.633 --> 12:09.633 align:start position:27.5% line:79.33% size:45%
The dulce de leche
batter is, mmm!
12:09.700 --> 12:14.733 align:start position:17.5% line:79.33% size:60%
This would be amazing in
a milkshake or ice cream.
12:14.800 --> 12:18.166 align:start position:10% line:79.33% size:77.5%
I'll put this in the oven which
is at 350 degrees for an hour.
12:20.300 --> 12:23.033 align:start position:10% line:10% size:50%
>> Pati: In Tijuana,
there's one very defining
12:23.100 --> 12:25.700 align:start position:10% line:10% size:45%
feature of life on
the border here.
12:25.766 --> 12:27.566 align:start position:35% line:84.67% size:25%
The wall.
12:27.633 --> 12:31.100 align:start position:10% line:79.33% size:75%
A visit to the wall is filled
with a range of emotions.
12:31.166 --> 12:33.900 align:start position:27.5% line:79.33% size:45%
After 20 years in
the United States,
12:33.966 --> 12:37.600 align:start position:27.5% line:79.33% size:42.5%
I feel rooted in
two countries, two worlds.
12:37.666 --> 12:41.200 align:start position:10% line:79.33% size:77.5%
For me, the wall is a reminder
that as Mexican Americans,
12:41.266 --> 12:45.000 align:start position:20% line:79.33% size:55%
we are doubly blessed
to inherit so much
12:45.066 --> 12:48.266 align:start position:27.5% line:79.33% size:37.5%
from these two
incredible countries.
12:48.333 --> 12:51.766 align:start position:15% line:79.33% size:67.5%
But we're also responsible
for making not one,
12:51.833 --> 12:56.100 align:start position:10% line:79.33% size:72.5%
but two countries proud, and
despite this wall between them,
12:56.166 --> 12:59.400 align:start position:12.5% line:79.33% size:70%
there's a deep and evolving
relationship that continues
12:59.466 --> 13:04.566 align:start position:17.5% line:79.33% size:60%
to enrich the lives and
kitchens of both sides.
13:04.633 --> 13:08.566 align:start position:17.5% line:79.33% size:57.5%
To learn a little more
about life on the border,
13:08.633 --> 13:10.866 align:start position:25% line:79.33% size:50%
I'm meeting up with
someone who grew up
13:10.933 --> 13:13.266 align:start position:30% line:79.33% size:35%
on both sides
of the wall.
13:13.333 --> 13:16.400 align:start position:17.5% line:79.33% size:62.5%
Alex Zaragoza is a local
writer and journalist.
13:16.466 --> 13:19.000 align:start position:15% line:79.33% size:67.5%
Should we taste everything?
>> You know what.
13:19.066 --> 13:21.533 align:start position:12.5% line:79.33% size:70%
>> Pati: For Alex, like me,
a trip to the taco stand is
13:21.600 --> 13:23.233 align:start position:27.5% line:84.67% size:42.5%
part of the job.
13:23.300 --> 13:27.066 align:start position:10% line:79.33% size:77.5%
She writes about food, life and
the multi-cultural experience
13:27.133 --> 13:29.600 align:start position:17.5% line:84.67% size:62.5%
of living on the border.
13:29.666 --> 13:32.166 align:start position:25% line:84.67% size:50%
>> Oh my gosh, yeah.
13:32.233 --> 13:35.500 align:start position:10% line:10% size:35%
>> So you were
born American
13:35.566 --> 13:38.333 align:start position:10% line:10% size:57.5%
to Mexican parents, and
then you moved to Tijuana,
13:38.400 --> 13:41.600 align:start position:10% line:10% size:42.5%
and now you're an
American Mexican in Tijuana.
13:41.666 --> 13:43.566 align:start position:27.5% line:79.33% size:42.5%
>> Yeah, and when
you're from the border,
13:43.633 --> 13:45.766 align:start position:35% line:79.33% size:27.5%
it's a very
different experience.
13:45.833 --> 13:48.633 align:start position:25% line:79.33% size:52.5%
The house that my mom
lives in now in Tijuana,
13:48.700 --> 13:53.266 align:start position:10% line:79.33% size:80%
you look out the kitchen window,
and the border is right there.
13:53.333 --> 13:56.866 align:start position:12.5% line:79.33% size:75%
That presence is always there,
the wall is always there.
13:56.933 --> 14:02.266 align:start position:12.5% line:79.33% size:75%
It's that constant reminder of
your existence being questioned.
14:02.333 --> 14:04.533 align:start position:25% line:79.33% size:50%
>> What do these two
places have in common,
14:04.600 --> 14:06.300 align:start position:30% line:79.33% size:40%
and what do they
have different?
14:06.366 --> 14:07.600 align:start position:20% line:84.67% size:60%
>> It's just like a mix.
14:07.666 --> 14:10.233 align:start position:20% line:79.33% size:60%
For example, when my mom
and dad came to Tijuana,
14:10.300 --> 14:13.033 align:start position:15% line:79.33% size:65%
they bought their land and
started building the house.
14:13.100 --> 14:16.466 align:start position:12.5% line:79.33% size:77.5%
The house that they built looks
like a stucco Chula Vista house,
14:16.533 --> 14:20.500 align:start position:10% line:79.33% size:77.5%
it's an American home 'cause to
them a sign of accomplishment,
14:20.566 --> 14:24.000 align:start position:25% line:79.33% size:50%
a sign of making it,
was to be American.
14:25.900 --> 14:29.466 align:start position:17.5% line:79.33% size:62.5%
>> What has been the role
of food in this experience?
14:29.533 --> 14:32.933 align:start position:10% line:79.33% size:77.5%
>> Food for me in my experience
has been a big way for me
14:33.000 --> 14:37.200 align:start position:12.5% line:79.33% size:75%
to introduce people to Tijuana
without them being afraid and
14:37.266 --> 14:41.166 align:start position:15% line:79.33% size:70%
to help them understand it's
a city with amazing offerings.
14:41.233 --> 14:43.733 align:start position:12.5% line:79.33% size:72.5%
It makes me happy to see that
people are appreciating
14:43.800 --> 14:46.966 align:start position:30% line:79.33% size:40%
what we have and
what we have to offer.
14:49.500 --> 14:52.366 align:start position:15% line:79.33% size:65%
>> Pati: About 30 minutes
south of Tijuana
14:52.433 --> 14:57.000 align:start position:15% line:79.33% size:62.5%
in the town of Rosarito,
these hearty, mouth-watering,
14:57.066 --> 15:00.766 align:start position:10% line:79.33% size:75%
unbelievably satisfying tacos
are drawing people
15:00.833 --> 15:03.500 align:start position:27.5% line:79.33% size:40%
from both sides
of the border.
15:03.566 --> 15:06.533 align:start position:25% line:79.33% size:45%
Tacos El Yaqui is
a local legend.
15:06.600 --> 15:09.966 align:start position:15% line:79.33% size:67.5%
It's become so famous that
half the customers here
15:10.033 --> 15:12.100 align:start position:20% line:84.67% size:55%
come from California.
15:12.166 --> 15:15.366 align:start position:17.5% line:79.33% size:67.5%
This is a busy, busy place,
and this is the cutest baby!
15:23.700 --> 15:25.700 align:start position:20% line:79.33% size:57.5%
>> It seems that eating
these tacos keeps you
15:25.766 --> 15:28.066 align:start position:27.5% line:79.33% size:45%
handsome and young
like these guys.
15:28.133 --> 15:31.800 align:start position:22.5% line:79.33% size:55%
It's like the Rosarito
fountain of youth.
15:31.866 --> 15:36.266 align:start position:10% line:79.33% size:75%
Felipe Nuñez could almost pass
as an off-season Mexican Santa,
15:36.333 --> 15:40.833 align:start position:10% line:79.33% size:72.5%
but his greatest gift to the
world is wrapped in a tortilla.
15:40.900 --> 15:43.666 align:start position:30% line:79.33% size:32.5%
Flank steak,
Tacos Perrones.
15:43.733 --> 15:46.866 align:start position:15% line:79.33% size:67.5%
But Tacos El Yaqui may not
even be here if not for
15:46.933 --> 15:50.200 align:start position:10% line:79.33% size:80%
Felipe's pursuit of the American
dream, and actually,
15:50.266 --> 15:52.366 align:start position:35% line:79.33% size:30%
his failure
to achieve it.
15:59.500 --> 16:02.300 align:start position:12.5% line:79.33% size:75%
>> Pati: Felipe's plan was to
go North to the United States,
16:02.366 --> 16:05.500 align:start position:17.5% line:79.33% size:62.5%
the land of opportunity,
where he would make
16:05.566 --> 16:08.033 align:start position:27.5% line:74% size:40%
a lot of money,
send it back to his family,
16:08.100 --> 16:09.200 align:start position:32.5% line:79.33% size:30%
maybe start
his own business,
16:09.266 --> 16:12.066 align:start position:25% line:79.33% size:47.5%
and basically live
happily ever after.
16:12.133 --> 16:14.633 align:start position:27.5% line:79.33% size:45%
It didn't exactly
work out that way.
16:24.500 --> 16:29.000 align:start position:30% line:79.33% size:37.5%
>> So he didn't
make money there.
16:29.066 --> 16:31.766 align:start position:30% line:79.33% size:40%
He says he still
hasn't made money.
16:31.833 --> 16:34.300 align:start position:25% line:79.33% size:47.5%
Felipe's heart was
always in Mexico,
16:34.366 --> 16:37.066 align:start position:15% line:79.33% size:65%
so he put his dishwashing
days behind him,
16:37.133 --> 16:41.233 align:start position:10% line:10% size:62.5%
settled here in Rosarito,
and opened a taco stand.
16:55.966 --> 16:59.366 align:start position:25% line:79.33% size:47.5%
>> Pati: America's
loss is Mexico's gain,
16:59.433 --> 17:01.633 align:start position:10% line:10% size:45%
and the lines here
prove it.
17:10.233 --> 17:12.866 align:start position:30% line:79.33% size:40%
>> I'm so hungry
right now.
17:12.933 --> 17:14.966 align:start position:32.5% line:84.67% size:32.5%
Look at this!
17:19.233 --> 17:23.366 align:start position:27.5% line:79.33% size:45%
Mmm. I'm gonna cry
it's so good.
17:23.433 --> 17:26.966 align:start position:17.5% line:79.33% size:60%
Felipe's American dream
never came to fruition,
17:27.033 --> 17:30.566 align:start position:15% line:79.33% size:67.5%
but as fate would have it,
his tacos are so good
17:30.633 --> 17:33.466 align:start position:10% line:10% size:60%
America has come to him.
17:37.566 --> 17:40.466 align:start position:17.5% line:79.33% size:62.5%
>> Okay, this really is a
border story 'cause most of
17:40.533 --> 17:45.200 align:start position:17.5% line:79.33% size:60%
his clientele during the
summer drives from the U.S.
17:45.266 --> 17:47.300 align:start position:35% line:79.33% size:27.5%
just to eat
his perrones.
17:57.300 --> 18:01.933 align:start position:12.5% line:10% size:45%
>> Tortas Ahogadas
translates to "drowned torta",
18:02.000 --> 18:05.466 align:start position:10% line:10% size:50%
and it is drowned in
not one, but two sauces.
18:05.533 --> 18:09.300 align:start position:22.5% line:79.33% size:57.5%
The first sauce is just
a seasoned tomato sauce,
18:09.366 --> 18:11.433 align:start position:27.5% line:84.67% size:42.5%
not spicy at all.
18:11.500 --> 18:15.433 align:start position:20% line:79.33% size:60%
So the story goes that a
man was making his tortas,
18:15.500 --> 18:17.800 align:start position:22.5% line:79.33% size:55%
these really delicious
crusty sandwiches,
18:17.866 --> 18:21.366 align:start position:20% line:79.33% size:57.5%
and he happened to drop
them in a tomato sauce.
18:21.433 --> 18:27.400 align:start position:10% line:79.33% size:77.5%
He ate it and loved it so much,
Torta Ahogada came to be.
18:27.466 --> 18:30.700 align:start position:22.5% line:79.33% size:52.5%
So we have 1.5 pounds
of roma tomatoes,
18:30.766 --> 18:36.833 align:start position:12.5% line:79.33% size:77.5%
1 garlic clove, 2 whole cloves,
1/2 a teaspoon of dried marjoram
18:36.900 --> 18:40.833 align:start position:20% line:79.33% size:57.5%
and 1 teaspoon oregano,
and I'll chop and add about
18:40.900 --> 18:45.300 align:start position:40% line:79.33% size:17.5%
1/4 cup
of white onion,
18:45.366 --> 18:48.933 align:start position:32.5% line:79.33% size:35%
1/2 a teaspoon
of salt,
18:49.000 --> 18:54.600 align:start position:17.5% line:79.33% size:60%
and then I'll just puree
this until completely smooth.
18:54.666 --> 18:58.566 align:start position:30% line:84.67% size:37.5%
(blender whirs)
19:00.500 --> 19:02.500 align:start position:37.5% line:84.67% size:20%
>> Okay.
19:02.566 --> 19:07.366 align:start position:17.5% line:79.33% size:60%
Mmm! So it smells nicely
seasoned, but really raw,
19:07.433 --> 19:13.566 align:start position:17.5% line:79.33% size:67.5%
we have to cook it, so I'll
add about 1 tablespoon of oil,
19:13.633 --> 19:16.266 align:start position:27.5% line:79.33% size:47.5%
this is the classic
Mexican technique of
19:16.333 --> 19:18.233 align:start position:25% line:84.67% size:50%
seasoning the sauce.
19:18.300 --> 19:21.800 align:start position:20% line:79.33% size:55%
I need a spoon and the
lid 'cause it's gonna start
19:21.866 --> 19:24.133 align:start position:35% line:79.33% size:30%
splashing in
one second.
19:28.966 --> 19:32.433 align:start position:37.5% line:79.33% size:22.5%
Gonna add
2 cups of chicken broth
19:32.500 --> 19:36.866 align:start position:20% line:79.33% size:60%
because this needs to be
a very thin sauce.
19:36.933 --> 19:41.633 align:start position:20% line:79.33% size:60%
Now because one sauce is
never enough to drown a torta,
19:41.700 --> 19:44.500 align:start position:32.5% line:79.33% size:35%
I'm gonna make
the spicy salsa.
19:44.566 --> 19:49.066 align:start position:22.5% line:79.33% size:52.5%
I'm gonna toast 7 - 8
chiles de arbol.
19:49.133 --> 19:52.766 align:start position:22.5% line:79.33% size:52.5%
So the first sauce is
gonna soak the torta,
19:52.833 --> 19:56.566 align:start position:20% line:79.33% size:60%
and then the spicy sauce
is rich with the
19:56.633 --> 20:00.200 align:start position:25% line:79.33% size:50%
smokey charred taste
of the chile de arbol,
20:00.266 --> 20:03.700 align:start position:25% line:79.33% size:45%
and it has vinegar
so it's very tangy too,
20:03.766 --> 20:07.633 align:start position:17.5% line:79.33% size:60%
and I just want to toast
them until they change color.
20:07.700 --> 20:12.300 align:start position:17.5% line:79.33% size:65%
Then for this spicy sauce,
it is also tomato-based,
20:12.366 --> 20:14.200 align:start position:35% line:79.33% size:32.5%
but it uses a
different technique.
20:14.266 --> 20:18.600 align:start position:35% line:79.33% size:32.5%
I'm gonna add
4 whole ripe tomatoes,
20:18.666 --> 20:22.566 align:start position:25% line:79.33% size:47.5%
3 garlic cloves and
cover them with water and
20:22.633 --> 20:26.333 align:start position:10% line:79.33% size:80%
I'm gonna bring them to a simmer
until they're cooked and mushy.
20:28.133 --> 20:33.233 align:start position:12.5% line:79.33% size:75%
The carnitas have been cooking
for about 1 hour and 15 minutes,
20:33.300 --> 20:37.900 align:start position:20% line:79.33% size:62.5%
and now we need to finish
them off with 1/2 cup of milk,
20:37.966 --> 20:40.400 align:start position:22.5% line:84.67% size:52.5%
and 1/2 cup of sugar.
20:40.466 --> 20:43.833 align:start position:17.5% line:79.33% size:65%
Some people add soda, some
sweetened condensed milk,
20:43.900 --> 20:48.033 align:start position:20% line:79.33% size:62.5%
simple syrup, and I think
this is the most charming way.
20:48.100 --> 20:53.400 align:start position:20% line:79.33% size:60%
So this is going to cook
for another 5 - 6 minutes,
20:53.466 --> 20:58.200 align:start position:22.5% line:79.33% size:55%
and it's going to just
completely caramelize.
20:58.266 --> 21:01.900 align:start position:10% line:79.33% size:77.5%
The carnitas are now so tender,
you can look at the meat,
21:01.966 --> 21:04.100 align:start position:20% line:84.67% size:57.5%
it's just coming apart.
21:04.166 --> 21:06.233 align:start position:35% line:79.33% size:30%
Come over so
you can see!
21:06.300 --> 21:11.466 align:start position:10% line:79.33% size:77.5%
So it has that caramel coating,
and it's so soft because
21:11.533 --> 21:14.600 align:start position:27.5% line:79.33% size:47.5%
it cooked with that
seasoned milk.
21:14.666 --> 21:16.900 align:start position:40% line:79.33% size:22.5%
I'm gonna
try a piece.
21:18.733 --> 21:22.933 align:start position:37.5% line:79.33% size:22.5%
Mmm, mmm!
This is so delicious.
21:23.000 --> 21:26.000 align:start position:17.5% line:79.33% size:62.5%
I mean just listen to it,
brown sugar carnitas,
21:26.066 --> 21:27.366 align:start position:22.5% line:84.67% size:52.5%
they're irresistible.
21:27.433 --> 21:29.700 align:start position:30% line:79.33% size:37.5%
So the carnitas
are ready.
21:29.766 --> 21:33.300 align:start position:27.5% line:79.33% size:45%
See how easy I can
break them apart?
21:33.366 --> 21:36.166 align:start position:32.5% line:79.33% size:32.5%
This is gonna
be perfect.
21:36.233 --> 21:38.533 align:start position:37.5% line:79.33% size:27.5%
Now back to
the spicy sauce,
21:38.600 --> 21:41.466 align:start position:37.5% line:79.33% size:27.5%
and we have
the chiles de arbol
21:41.533 --> 21:45.166 align:start position:17.5% line:79.33% size:65%
that I already toasted and
I'm adding them in here.
21:45.233 --> 21:49.300 align:start position:22.5% line:84.67% size:55%
The pound of tomatoes,
21:49.366 --> 21:53.266 align:start position:22.5% line:79.33% size:55%
the garlic cloves that
also are ready and cooked,
21:53.333 --> 21:56.400 align:start position:35% line:79.33% size:30%
1/4 teaspoon
of ground cumin,
21:56.466 --> 21:59.266 align:start position:30% line:79.33% size:40%
2 tablespoons of
white distilled vinegar,
21:59.333 --> 22:02.500 align:start position:27.5% line:79.33% size:40%
and this is what
distinguishes this spicy salsa.
22:02.566 --> 22:06.333 align:start position:22.5% line:79.33% size:52.5%
It's really tart, and
brightens up the torta.
22:06.400 --> 22:09.000 align:start position:22.5% line:84.67% size:52.5%
1/2 teaspoon of salt,
22:09.066 --> 22:13.666 align:start position:17.5% line:79.33% size:65%
and then we're gonna puree
this again until smooth.
22:15.766 --> 22:21.566 align:start position:20% line:79.33% size:57.5%
I'm gonna add a 1/2 cup
of white chopped onion.
22:23.766 --> 22:28.033 align:start position:22.5% line:79.33% size:55%
It smells really spicy
already (laughs)
22:28.100 --> 22:31.933 align:start position:17.5% line:79.33% size:65%
I think if there's someone
in this family who rivals
22:32.000 --> 22:36.900 align:start position:22.5% line:79.33% size:55%
my love of spicy food,
I think it's Juju.
22:36.966 --> 22:40.633 align:start position:30% line:84.67% size:37.5%
(blender whirs)
22:43.033 --> 22:46.433 align:start position:27.5% line:79.33% size:47.5%
>> Are you ready to
smell this?
22:46.500 --> 22:48.733 align:start position:40% line:84.67% size:17.5%
Oh boy.
22:48.800 --> 22:52.233 align:start position:37.5% line:79.33% size:27.5%
So (coughs)
I mean, really hot.
22:52.300 --> 22:55.633 align:start position:35% line:79.33% size:32.5%
I'm gonna add
another tablespoon of oil,
22:55.700 --> 22:59.200 align:start position:27.5% line:84.67% size:45%
and add the sauce.
22:59.266 --> 23:04.133 align:start position:15% line:79.33% size:70%
It is spicy and super jumpy,
and then it's just gonna
23:04.200 --> 23:07.433 align:start position:30% line:79.33% size:42.5%
simmer here for a
couple of minutes.
23:07.500 --> 23:10.633 align:start position:22.5% line:79.33% size:52.5%
We have everything we
need for a torta ahogada,
23:10.700 --> 23:14.400 align:start position:20% line:79.33% size:57.5%
we have the two sauces,
the carnitas,
23:14.466 --> 23:18.766 align:start position:12.5% line:79.33% size:72.5%
the crusty bread which I need
to toast a little bit so -
23:18.833 --> 23:19.833 align:start position:30% line:84.67% size:40%
(bread crunches)
23:19.900 --> 23:23.533 align:start position:27.5% line:79.33% size:47.5%
>> Yes, that's what
you need, that crusty.
23:23.600 --> 23:26.633 align:start position:35% line:79.33% size:27.5%
One for me,
and one for Juju.
23:26.700 --> 23:28.433 align:start position:30% line:79.33% size:40%
So I'm gonna put
this in the oven
23:28.500 --> 23:31.800 align:start position:20% line:79.33% size:57.5%
and get my banana bread
out too.
23:40.000 --> 23:45.766 align:start position:10% line:79.33% size:77.5%
I'll let that cool, I just need
somebody to eat with me.
23:45.833 --> 23:48.566 align:start position:25% line:79.33% size:50%
Juju, are you ready?
>> Uh-huh.
23:48.633 --> 23:52.333 align:start position:27.5% line:79.33% size:47.5%
>> We're gonna make
the drowned tortas.
23:52.400 --> 23:55.166 align:start position:30% line:79.33% size:40%
You tell me when
to stop, okay?
23:55.233 --> 23:57.900 align:start position:22.5% line:79.33% size:52.5%
>> A bit little more.
More. Mmm.
23:57.966 --> 23:59.966 align:start position:32.5% line:79.33% size:35%
>> So you know
what you do now?
24:00.033 --> 24:03.766 align:start position:15% line:79.33% size:67.5%
You don't eat the carnitas,
you close the torta and
24:03.833 --> 24:07.266 align:start position:40% line:79.33% size:20%
drown it
with this sauce.
24:07.333 --> 24:09.433 align:start position:40% line:79.33% size:17.5%
>> Mmm.
>> Mmm.
24:09.500 --> 24:15.166 align:start position:10% line:79.33% size:80%
The bread is so happy right now.
It's soaking up all that sauce.
24:15.233 --> 24:18.000 align:start position:27.5% line:79.33% size:42.5%
Who can take more
heat, you or me?
24:18.066 --> 24:19.266 align:start position:40% line:79.33% size:15%
>> Me.
>> What!?
24:19.333 --> 24:21.600 align:start position:30% line:79.33% size:40%
>> (Juju laughs)
>> Never.
24:28.300 --> 24:32.766 align:start position:27.5% line:79.33% size:40%
>> It's so good.
>> It's so delicious!
24:32.833 --> 24:36.066 align:start position:17.5% line:79.33% size:65%
The bread has absorbed all
the fat from the carnitas,
24:36.133 --> 24:40.500 align:start position:10% line:79.33% size:80%
and the carnitas are caramelized
and just coming apart in there.
24:40.566 --> 24:42.766 align:start position:25% line:79.33% size:47.5%
>> And it's not too
spicy where you need water,
24:42.833 --> 24:45.266 align:start position:30% line:84.67% size:37.5%
but it's spicy.
24:45.333 --> 24:49.133 align:start position:10% line:79.33% size:77.5%
>> I can totally see why people
drive to Guadalajara to eat
24:49.200 --> 24:50.833 align:start position:32.5% line:84.67% size:32.5%
these tortas.
24:56.333 --> 25:00.533 align:start position:42.5% line:79.33% size:17.5%
>> Mmm.
It's so moist!
25:00.600 --> 25:04.700 align:start position:10% line:10% size:52.5%
I feel like this is a
representation of our home
25:04.766 --> 25:08.833 align:start position:10% line:10% size:55%
and kitchen because it
mixes Mexico and the U.S.,
25:08.900 --> 25:13.533 align:start position:10% line:10% size:77.5%
dulce de leche from Mexico, and
banana bread feels so American.
25:13.600 --> 25:18.000 align:start position:10% line:10% size:67.5%
So do you feel we succeeded
in doing like a Mex-Americana
25:18.066 --> 25:19.400 align:start position:10% line:10% size:32.5%
banana bread?
25:19.466 --> 25:21.266 align:start position:10% line:10% size:20%
>> Mhmm.
>> We crossed borders!
25:29.366 --> 25:33.100 align:start position:10% line:10% size:60%
>> Pati: For recipes and
information from this episode
25:33.166 --> 25:37.533 align:start position:10% line:10% size:77.5%
and more, visit patijinich.com,
and connect!
25:37.600 --> 25:39.366 align:start position:10% line:10% size:25%
Find me on
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25:42.200 --> 25:45.566 align:start position:10% line:10% size:65%
>> Pati's Mexican Table is
made possible by:
25:45.633 --> 25:48.700 align:start position:27.5% line:84.67% size:47.5%
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♪
26:00.633 --> 26:05.366 align:start position:32.5% line:79.33% size:35%
>> La Costeña.
Taste that transcends.
26:05.433 --> 26:10.133 align:start position:30% line:79.33% size:40%
More information
at: mexicorico.com
26:10.766 --> 26:12.666 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
26:12.733 --> 26:13.866 align:start position:25% line:84.67% size:50%
and family recipes.
26:13.933 --> 26:15.266 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
26:15.366 --> 26:18.333 align:start position:10% line:10% size:42.5%
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de Leche Caramel,
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proud to support
Pati's Mexican Table.
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>> The Ministry of
Agriculture, Livestock,
26:28.966 --> 26:33.433 align:start position:27.5% line:79.33% size:45%
Rural Development,
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