WEBVTT 00:00.800 --> 00:03.866 align:start position:17.5% line:79.33% size:65% -Getting back to our roots helps us understand what we love 00:04.000 --> 00:08.100 align:start position:15% line:79.33% size:67.5% and why we love it so much, rediscovering a nearly lost art 00:08.233 --> 00:11.266 align:start position:30% line:79.33% size:42.5% or an adult twist on a childhood favorite. 00:11.400 --> 00:13.866 align:start position:30% line:79.33% size:40% I grew up eating sapote negro for dessert 00:14.000 --> 00:15.933 align:start position:17.5% line:79.33% size:65% like at least once a week. -Mm-hmm. 00:16.066 --> 00:18.266 align:start position:15% line:79.33% size:67.5% -When we find those flavors and textures 00:18.400 --> 00:21.733 align:start position:17.5% line:79.33% size:65% that remind us who we are, it is a treasure. 00:21.866 --> 00:25.533 align:start position:10% line:79.33% size:80% In my kitchen, do I have a treat for you today. 00:25.666 --> 00:28.100 align:start position:22.5% line:79.33% size:52.5% I cook with my friend and fellow Chilango 00:28.233 --> 00:31.600 align:start position:27.5% line:79.33% size:42.5% Francisco Migoya, head chef at Modernist Cuisine, 00:31.733 --> 00:35.700 align:start position:15% line:79.33% size:65% one of the most innovative kitchens in the entire world. 00:35.833 --> 00:38.300 align:start position:20% line:79.33% size:60% Together, we make one of the most comforting foods, 00:38.433 --> 00:41.333 align:start position:37.5% line:79.33% size:27.5% pellizcadas with chicharrón and salsa verde. 00:41.466 --> 00:43.400 align:start position:22.5% line:79.33% size:52.5% And because Francisco is an expert 00:43.533 --> 00:45.966 align:start position:32.5% line:79.33% size:35% in the science behind breadmaking, 00:46.100 --> 00:48.700 align:start position:25% line:79.33% size:52.5% he's going to show me how to make the perfect conchas. 00:48.833 --> 00:51.366 align:start position:35% line:84.67% size:27.5% Whoa! Whoa! 00:51.500 --> 00:55.166 align:start position:10% line:84.67% size:80% Come with us, back to our roots. 00:55.300 --> 00:57.633 align:start position:30% line:84.67% size:37.5% -♪ Dame, dame ♪ 00:57.766 --> 00:59.633 align:start position:22.5% line:84.67% size:52.5% ♪ Dame tu chocolate ♪ 00:59.766 --> 01:02.466 align:start position:32.5% line:84.67% size:35% ♪ Dame, dame ♪ 01:02.600 --> 01:04.466 align:start position:22.5% line:84.67% size:55% ♪ Dame café caliente ♪ 01:04.600 --> 01:07.000 align:start position:32.5% line:84.67% size:35% ♪ Dame, dame ♪ 01:07.133 --> 01:08.966 align:start position:27.5% line:84.67% size:47.5% ♪ Dame tu corazón ♪ 01:09.133 --> 01:10.333 align:start position:47.5% line:10% size:5% ♪♪ 01:10.466 --> 01:13.233 align:start position:20% line:10% size:57.5% -"Pati's Mexican Table" is made possible by... 01:13.400 --> 01:20.433 align:start position:47.5% line:10% size:5% ♪♪ 01:23.400 --> 01:24.800 align:start position:47.5% line:10% size:5% ♪♪ 01:24.933 --> 01:28.266 align:start position:20% line:10% size:60% -♪ Avocados from Mexico 01:28.800 --> 01:31.066 align:start position:30% line:79.33% size:37.5% Over 40 years,  bringing authentic 01:31.133 --> 01:32.033 align:start position:20% line:79.33% size:57.5% Latin American flavors  to your table. 01:32.100 --> 01:33.300 align:start position:27.5% line:84.67% size:42.5% Tropical Cheese. 01:33.366 --> 01:35.733 align:start position:27.5% line:10% size:45% -Stand Together -- helping every person rise. 01:35.866 --> 01:38.233 align:start position:27.5% line:10% size:40% More information at StandTogether.org. 01:38.366 --> 01:41.600 align:start position:25% line:10% size:45% -Here, the typical arroz con pollo...or not. 01:41.733 --> 01:44.266 align:start position:27.5% line:10% size:47.5% Unfollow la receta.  Mahatma rice. 01:44.400 --> 01:45.600 align:start position:15% line:10% size:70% -King Arthur Baking Company. 01:45.733 --> 01:47.433 align:start position:32.5% line:10% size:32.5% Find out more about our masa harina 01:47.566 --> 01:49.266 align:start position:20% line:10% size:60% at kingarthurbaking.com. 01:49.400 --> 01:52.266 align:start position:35% line:10% size:25% -Oléico -- High Oleic Safflower Oil. 01:52.400 --> 01:55.400 align:start position:12.5% line:10% size:72.5% -Tecate Alta Cerveza Suprema. 01:55.533 --> 01:57.266 align:start position:30% line:10% size:40% Mexico is in us. 01:57.400 --> 01:59.733 align:start position:27.5% line:10% size:45% -FEMSA Foundation. 01:59.900 --> 02:02.266 align:start position:47.5% line:10% size:5% ♪♪ 02:03.900 --> 02:06.333 align:start position:12.5% line:79.33% size:72.5% -I'm so thrilled that you are in my kitchen, Francisco. 02:06.466 --> 02:07.900 align:start position:17.5% line:79.33% size:65% -I am thrilled to be here. Thank you. 02:08.033 --> 02:10.166 align:start position:32.5% line:79.33% size:30% -I have been in your work kitchen. 02:10.300 --> 02:11.466 align:start position:37.5% line:84.67% size:25% -You have. 02:11.600 --> 02:14.466 align:start position:17.5% line:79.33% size:65% -Which is this incredible, like, food-science lab. 02:14.600 --> 02:15.633 align:start position:37.5% line:84.67% size:20% -Mm-hmm. 02:15.766 --> 02:18.066 align:start position:25% line:79.33% size:50% -And now you're here in my home kitchen. 02:18.200 --> 02:19.433 align:start position:12.5% line:84.67% size:72.5% -Which is equally incredible. 02:19.566 --> 02:21.666 align:start position:12.5% line:84.67% size:75% -And you are so good at things 02:21.800 --> 02:24.033 align:start position:35% line:79.33% size:32.5% that you need so much knowledge for, 02:24.166 --> 02:25.966 align:start position:15% line:84.67% size:67.5% and I'm just good at messy. 02:26.100 --> 02:27.466 align:start position:32.5% line:84.67% size:35% [ Both laugh ] 02:27.600 --> 02:29.966 align:start position:17.5% line:84.67% size:62.5% This is Francisco Migoya. 02:30.100 --> 02:32.800 align:start position:22.5% line:79.33% size:52.5% He's a world-renowned pastry chef and author. 02:32.933 --> 02:35.466 align:start position:32.5% line:79.33% size:30% As head chef at Modernist Cuisine, 02:35.600 --> 02:38.500 align:start position:22.5% line:79.33% size:50% he's at the vanguard of food research and testing. 02:38.633 --> 02:43.000 align:start position:17.5% line:79.33% size:62.5% But as a Mexican, he also can't resist the taste of these 02:43.133 --> 02:46.966 align:start position:37.5% line:79.33% size:27.5% pellizcadas with chicharrón salsa verde. 02:47.100 --> 02:48.466 align:start position:17.5% line:79.33% size:62.5% Don't you love chicharrón and salsa? 02:48.600 --> 02:50.800 align:start position:22.5% line:79.33% size:55% -It's just the texture of it is incredible. 02:50.933 --> 02:54.100 align:start position:10% line:79.33% size:77.5% -Chicharrón is pork cracklings, right? 02:54.233 --> 02:57.333 align:start position:10% line:79.33% size:77.5% -Yes, it's the rendered skin of -- of a pig. 02:57.466 --> 02:59.366 align:start position:20% line:79.33% size:55% And I think, you know, people would wonder why are you 02:59.500 --> 03:00.666 align:start position:10% line:84.67% size:80% taking something that's crunchy, 03:00.800 --> 03:02.866 align:start position:32.5% line:79.33% size:37.5% crispy and then intentionally making it soggy... 03:03.000 --> 03:04.400 align:start position:42.5% line:79.33% size:15% -Yeah. -...and I think it's important 03:04.533 --> 03:06.133 align:start position:35% line:79.33% size:25% for people to know that it's worth it... 03:06.266 --> 03:07.866 align:start position:37.5% line:79.33% size:22.5% -Exactly. -...getting it to that point. 03:08.000 --> 03:11.000 align:start position:30% line:79.33% size:42.5% -I wanted to make a three-chili salsa verde -- 03:11.133 --> 03:13.633 align:start position:22.5% line:79.33% size:55% a poblano, a jalapeño, a serrano. 03:13.766 --> 03:14.700 align:start position:37.5% line:84.67% size:20% -Mm-hmm. 03:14.833 --> 03:16.200 align:start position:27.5% line:79.33% size:42.5% -We have 2 pounds of tomatillos, 03:16.333 --> 03:19.866 align:start position:25% line:79.33% size:52.5% and we just want them to cook to mushy and soft. 03:20.000 --> 03:21.900 align:start position:40% line:79.33% size:15% -Okay. -So, if you want to help me 03:22.033 --> 03:24.966 align:start position:15% line:79.33% size:70% cut that jalapeño and we can add it in there just -- 03:25.100 --> 03:26.666 align:start position:25% line:79.33% size:50% -So, the whole thing with the seeds, right? 03:26.800 --> 03:29.633 align:start position:27.5% line:79.33% size:42.5% -The whole thing. I always use the seeds. 03:29.766 --> 03:32.033 align:start position:22.5% line:79.33% size:50% -Do you feel like it makes it spicier, like the -- 03:32.166 --> 03:33.333 align:start position:42.5% line:79.33% size:15% -Yeah. -Definitely, right. 03:33.466 --> 03:35.166 align:start position:17.5% line:79.33% size:62.5% -The seeds and the veins. -Mm-hmm. 03:35.300 --> 03:37.500 align:start position:32.5% line:79.33% size:35% -The poblanos, I do remove the seeds. 03:37.633 --> 03:40.300 align:start position:22.5% line:79.33% size:52.5% I find that the seeds of the poblano chilis 03:40.433 --> 03:42.566 align:start position:27.5% line:84.67% size:47.5% are kind of bitter. 03:42.700 --> 03:45.866 align:start position:32.5% line:79.33% size:37.5% We can also add a bunch of cilantro, 03:46.000 --> 03:48.066 align:start position:15% line:79.33% size:67.5% and I like using the leaves and the stems. 03:48.200 --> 03:49.066 align:start position:30% line:84.67% size:37.5% What about you? 03:49.200 --> 03:50.166 align:start position:27.5% line:84.67% size:47.5% -So you -- I agree. 03:50.300 --> 03:53.433 align:start position:30% line:79.33% size:35% The stems have a lot of flavor, too. 03:53.600 --> 03:56.633 align:start position:12.5% line:79.33% size:75% -So, the tomatillos are ready. Super mushy. Soft. 03:56.800 --> 03:59.166 align:start position:47.5% line:10% size:5% ♪♪ 03:59.300 --> 04:03.066 align:start position:20% line:79.33% size:57.5% Okay, so now I'm adding a cup of chicken broth. 04:03.200 --> 04:04.366 align:start position:30% line:84.67% size:40% 1 teaspoon salt. 04:04.500 --> 04:05.766 align:start position:37.5% line:84.67% size:20% -Mm-hmm. 04:05.900 --> 04:08.900 align:start position:12.5% line:79.33% size:72.5% -I like to puree until smooth but not completely smooth. 04:09.033 --> 04:10.900 align:start position:22.5% line:79.33% size:52.5% -So, a little chunky? -Yeah. 04:11.033 --> 04:13.166 align:start position:25% line:84.67% size:50% [ Blender whirring ] 04:13.333 --> 04:15.966 align:start position:47.5% line:10% size:5% ♪♪ 04:17.033 --> 04:19.066 align:start position:22.5% line:79.33% size:55% I like the salsa verde where you can -- 04:19.200 --> 04:20.233 align:start position:22.5% line:84.67% size:55% you can see the seeds, 04:20.366 --> 04:22.833 align:start position:10% line:79.33% size:80% and then you can also bite them, you know. 04:22.966 --> 04:24.500 align:start position:35% line:79.33% size:27.5% -Feel them. The color is beautiful. 04:24.633 --> 04:26.200 align:start position:10% line:84.67% size:77.5% -I'm going to season the sauce. 04:26.333 --> 04:27.466 align:start position:22.5% line:79.33% size:50% -So, you're going to cook it a little bit? 04:27.600 --> 04:30.433 align:start position:10% line:84.67% size:77.5% -Yeah. I'm using safflower oil, 04:30.566 --> 04:34.400 align:start position:22.5% line:79.33% size:50% and I like safflower because it is so neutral. 04:34.533 --> 04:35.666 align:start position:37.5% line:79.33% size:20% -Mm-hmm. -So, it's like -- 04:35.800 --> 04:38.900 align:start position:17.5% line:79.33% size:65% -So it doesn't add flavor. -Flavorless, odorless. 04:39.033 --> 04:40.733 align:start position:32.5% line:79.33% size:37.5% We want the oil to really heat up. 04:40.866 --> 04:41.833 align:start position:42.5% line:84.67% size:15% -Okay. 04:41.966 --> 04:42.966 align:start position:35% line:84.67% size:30% [ Sizzling ] 04:43.100 --> 04:45.100 align:start position:25% line:84.67% size:50% -That is so Mexican. 04:45.233 --> 04:48.800 align:start position:27.5% line:84.67% size:45% -Yes. [ Chuckles ] 04:48.933 --> 04:50.566 align:start position:42.5% line:84.67% size:15% -Okay. 04:50.700 --> 04:52.966 align:start position:20% line:79.33% size:60% So, we can just -- oops. Yeah. Good save. 04:53.100 --> 04:55.100 align:start position:37.5% line:10% size:20% -Thanks. -So, do you think, Francisco, 04:55.233 --> 04:59.433 align:start position:12.5% line:10% size:75% that your house, would you say it's more of an American kitchen 04:59.566 --> 05:02.566 align:start position:25% line:79.33% size:50% or a Mexican kitchen or a Mexican-American kitchen? 05:02.700 --> 05:05.466 align:start position:25% line:79.33% size:50% -I would say it's -- I mean, I have the tools 05:05.600 --> 05:07.133 align:start position:25% line:79.33% size:47.5% that I need to make the food that I like to make. 05:07.266 --> 05:08.166 align:start position:42.5% line:84.67% size:12.5% -Yes. 05:08.300 --> 05:09.866 align:start position:35% line:79.33% size:32.5% -Whether it's American of Mexican. 05:10.000 --> 05:12.933 align:start position:27.5% line:79.33% size:40% -I imagine it is really organized. 05:13.066 --> 05:14.333 align:start position:30% line:84.67% size:40% -Somewhat, yeah, 05:14.466 --> 05:16.333 align:start position:15% line:79.33% size:70% but it's not like my kitchen at work, which you've seen. 05:16.466 --> 05:17.500 align:start position:37.5% line:84.67% size:25% -Oh, yeah. 05:17.633 --> 05:18.500 align:start position:22.5% line:79.33% size:50% -I mean, that's like entering a spaceship. 05:18.633 --> 05:20.333 align:start position:40% line:84.67% size:17.5% -It is! 05:20.466 --> 05:23.433 align:start position:17.5% line:79.33% size:65% I'm turning it off because the sauce is already hot. 05:23.566 --> 05:25.133 align:start position:15% line:79.33% size:67.5% -Are we adding all of this? -Yeah. 05:25.266 --> 05:27.466 align:start position:15% line:79.33% size:70% You know what? It seems like it's a lot of chicharrón. 05:27.600 --> 05:28.466 align:start position:12.5% line:79.33% size:75% -It's going to shrink, though, right? 05:28.600 --> 05:29.733 align:start position:15% line:84.67% size:67.5% -But it's going to -- yeah, 05:29.866 --> 05:32.633 align:start position:10% line:79.33% size:80% the chicharrón is going to start absorbing the sauce. 05:32.766 --> 05:33.833 align:start position:32.5% line:84.67% size:32.5% [ Crackling ] 05:33.966 --> 05:35.566 align:start position:27.5% line:84.67% size:45% Can you hear that? 05:35.700 --> 05:39.200 align:start position:17.5% line:79.33% size:62.5% The sauce is getting into all the chicharrón bubbles. 05:39.333 --> 05:40.800 align:start position:42.5% line:79.33% size:12.5% -Yep. -You've made sopas at home? 05:40.933 --> 05:42.733 align:start position:37.5% line:79.33% size:20% -I have. -You've made tortillas at home? 05:42.866 --> 05:44.400 align:start position:45% line:79.33% size:12.5% -Yes. -So, it's the same masa. 05:44.533 --> 05:45.566 align:start position:37.5% line:84.67% size:20% -Mm-hmm. 05:45.700 --> 05:48.066 align:start position:27.5% line:79.33% size:47.5% -We have 2 1/2 cups of masa harina. 05:48.200 --> 05:50.166 align:start position:25% line:84.67% size:50% 1/2 a teaspoon salt. 05:50.300 --> 05:52.666 align:start position:17.5% line:84.67% size:62.5% 2 cups of lukewarm water. 05:52.800 --> 05:54.500 align:start position:35% line:79.33% size:32.5% I want to use your bakers' hands. 05:54.633 --> 05:55.500 align:start position:40% line:84.67% size:17.5% Please. 05:55.633 --> 05:56.933 align:start position:25% line:79.33% size:50% -So, you go straight with your hands. 05:57.066 --> 05:59.633 align:start position:17.5% line:79.33% size:65% What I do is I will always keep one hand clean. 05:59.766 --> 06:01.200 align:start position:35% line:79.33% size:30% -Yeah. Yeah. -Because this way, 06:01.333 --> 06:03.433 align:start position:27.5% line:79.33% size:47.5% I can spin and turn while the other hand gets dirty. 06:03.566 --> 06:04.466 align:start position:45% line:79.33% size:12.5% So -- -Okay. 06:04.600 --> 06:05.833 align:start position:10% line:84.67% size:80% -I would never put two hands in. 06:05.966 --> 06:10.900 align:start position:10% line:79.33% size:77.5% -This is so smart, and I always put my two hands in. 06:11.033 --> 06:12.800 align:start position:27.5% line:79.33% size:47.5% You feel it, right? So nice and warm. 06:12.933 --> 06:13.800 align:start position:37.5% line:84.67% size:20% -Mm-hmm. 06:13.933 --> 06:15.200 align:start position:27.5% line:79.33% size:47.5% -See, I already put my two hands in. 06:15.333 --> 06:17.133 align:start position:20% line:84.67% size:60% -So, it feels like clay. 06:17.266 --> 06:21.900 align:start position:17.5% line:79.33% size:62.5% -So, what I do, is I will just grab the whole masa. 06:22.033 --> 06:24.566 align:start position:30% line:79.33% size:37.5% I just go half, in half, in half. 06:24.733 --> 06:27.166 align:start position:47.5% line:10% size:5% ♪♪ 06:27.300 --> 06:29.000 align:start position:10% line:79.33% size:77.5% -And your hands have to be wet? Is that better than -- 06:29.133 --> 06:30.233 align:start position:32.5% line:84.67% size:32.5% -It's better. 06:30.366 --> 06:32.533 align:start position:15% line:84.67% size:67.5% We have our tortilla press. 06:32.666 --> 06:36.200 align:start position:37.5% line:79.33% size:27.5% Close down, not pressing too hard. 06:36.333 --> 06:39.533 align:start position:22.5% line:79.33% size:55% You want it to be like 1/4-inch thick, 06:39.666 --> 06:41.866 align:start position:25% line:79.33% size:50% so it's much thicker than a tortilla. 06:42.000 --> 06:45.366 align:start position:12.5% line:79.33% size:75% You have your comal, your pan, at medium heat, 06:45.500 --> 06:49.633 align:start position:10% line:79.33% size:77.5% and it's going to cook for like 1 /2 to 2 minutes per side. 06:49.800 --> 06:52.900 align:start position:47.5% line:10% size:5% ♪♪ 06:53.033 --> 06:54.866 align:start position:17.5% line:84.67% size:65% So, now we take these out. 06:55.000 --> 06:59.166 align:start position:12.5% line:79.33% size:72.5% You go around with your hands or with, like, a kitchen towel. 06:59.300 --> 07:01.366 align:start position:17.5% line:84.67% size:62.5% We're gonna pinch around. 07:01.500 --> 07:03.200 align:start position:25% line:84.67% size:50% Put them back there. 07:03.333 --> 07:04.866 align:start position:12.5% line:84.67% size:72.5% And then they finish cooking. 07:05.033 --> 07:06.733 align:start position:47.5% line:10% size:5% ♪♪ 07:06.866 --> 07:07.733 align:start position:30% line:79.33% size:40% These are ready. -Mm-hmm. 07:07.866 --> 07:08.900 align:start position:25% line:84.67% size:50% -But now we're gonna 07:09.033 --> 07:12.000 align:start position:15% line:79.33% size:70% brush them with a little oil to crisp them up. 07:12.166 --> 07:13.833 align:start position:47.5% line:10% size:5% ♪♪ 07:13.966 --> 07:17.200 align:start position:15% line:79.33% size:70% So, we have our pellizcadas, and now they're nice and crispy. 07:17.333 --> 07:18.766 align:start position:40% line:79.33% size:20% -Mm-hmm. -Do you want yours with beans? 07:18.900 --> 07:20.133 align:start position:37.5% line:84.67% size:20% -Mm-hmm. 07:20.300 --> 07:21.666 align:start position:47.5% line:10% size:5% ♪♪ 07:21.800 --> 07:23.400 align:start position:35% line:79.33% size:32.5% -This is like the perfect texture 07:23.533 --> 07:25.966 align:start position:17.5% line:79.33% size:65% 'cause, see, that absorbed all the sauce. 07:26.100 --> 07:27.300 align:start position:20% line:84.67% size:60% -Mm-hmm. Look delicious. 07:27.433 --> 07:30.266 align:start position:30% line:79.33% size:42.5% -I'm making these for big bites, okay? 07:30.400 --> 07:31.966 align:start position:20% line:84.67% size:60% Let me -- Do you want -- 07:32.100 --> 07:33.600 align:start position:35% line:79.33% size:30% -Everything. -You want -- 07:33.733 --> 07:36.400 align:start position:17.5% line:79.33% size:65% Okay, you're just like me. Yay. I like that. 07:36.533 --> 07:37.600 align:start position:12.5% line:84.67% size:75% So, we're going to use not one 07:37.733 --> 07:39.200 align:start position:27.5% line:79.33% size:42.5% but two different kinds of cheese. 07:39.333 --> 07:41.433 align:start position:37.5% line:79.33% size:20% -Mm-hmm. -We're going to use the fresco, 07:41.566 --> 07:44.100 align:start position:17.5% line:84.67% size:62.5% which is fresh and tangy. 07:44.233 --> 07:46.466 align:start position:37.5% line:84.67% size:20% -Mm-hmm. 07:46.600 --> 07:48.133 align:start position:27.5% line:79.33% size:45% -We're going to do the Cotija, too. 07:48.266 --> 07:52.266 align:start position:42.5% line:79.33% size:15% -Okay. -Which is salty, aged. 07:52.400 --> 07:55.766 align:start position:12.5% line:79.33% size:75% -Would a crema make any sense? -Oh, my gosh, yes, please. 07:55.933 --> 07:57.966 align:start position:47.5% line:10% size:5% ♪♪ 07:58.100 --> 08:01.966 align:start position:27.5% line:79.33% size:42.5% -Mexican crema is a very specific consistency 08:02.100 --> 08:04.300 align:start position:25% line:79.33% size:50% that I haven't found anywhere else. 08:04.433 --> 08:08.733 align:start position:17.5% line:79.33% size:62.5% -It is between sour cream and heavy cream. 08:08.866 --> 08:10.533 align:start position:20% line:79.33% size:57.5% -So, what would you say to somebody if they used a fork 08:10.666 --> 08:11.933 align:start position:20% line:84.67% size:60% and a knife to eat this? 08:12.066 --> 08:13.133 align:start position:17.5% line:84.67% size:65% -That would be my husband. 08:13.266 --> 08:15.966 align:start position:27.5% line:79.33% size:47.5% -Oh, really? Right. -It's gonna be hot. 08:16.100 --> 08:17.466 align:start position:12.5% line:79.33% size:72.5% -Do we cheer with the taco -- -Sí. 08:17.600 --> 08:18.966 align:start position:22.5% line:79.33% size:55% -With the pellizcadas? -Sí. 08:19.100 --> 08:20.700 align:start position:32.5% line:84.67% size:35% -Okay. Cheers. 08:20.833 --> 08:22.033 align:start position:37.5% line:84.67% size:25% [ Crunch ] 08:22.166 --> 08:24.933 align:start position:22.5% line:84.67% size:55% -Mmm. My God. So good. 08:25.066 --> 08:27.400 align:start position:32.5% line:79.33% size:37.5% And the texture of the chicharrón is like -- 08:27.533 --> 08:30.633 align:start position:35% line:79.33% size:32.5% you get chewy followed by crunchy. 08:30.766 --> 08:32.033 align:start position:32.5% line:79.33% size:32.5% And that's -- we love those things. 08:32.166 --> 08:34.500 align:start position:27.5% line:79.33% size:40% As human beings, we love that textural contrast. 08:34.633 --> 08:36.333 align:start position:35% line:79.33% size:30% You also get the different flavors. 08:36.466 --> 08:38.600 align:start position:27.5% line:79.33% size:47.5% You get this, like, sweet-sour from the cream. 08:38.733 --> 08:40.666 align:start position:30% line:79.33% size:42.5% You get the taste of the cooked masa. 08:40.800 --> 08:42.066 align:start position:22.5% line:84.67% size:52.5% And the beans. Right? 08:42.200 --> 08:45.366 align:start position:32.5% line:79.33% size:32.5% -This, to me, is like comfort Mexican food. 08:45.500 --> 08:46.600 align:start position:37.5% line:84.67% size:20% -Mm-hmm. 08:46.733 --> 08:47.600 align:start position:20% line:79.33% size:55% -I think you're making more of a mess than me. 08:47.733 --> 08:49.166 align:start position:42.5% line:84.67% size:15% -I am. 08:49.300 --> 08:50.300 align:start position:32.5% line:84.67% size:32.5% -[ Chuckles ] 08:50.466 --> 08:52.133 align:start position:47.5% line:10% size:5% ♪♪ 08:52.266 --> 08:56.033 align:start position:15% line:79.33% size:70% Whenever I visit a new city, I always ask around 08:56.166 --> 08:58.233 align:start position:27.5% line:79.33% size:47.5% for recommendations for where to eat. 08:58.366 --> 09:02.333 align:start position:10% line:79.33% size:77.5% Over and over again, everybody, including my sister Karen, 09:02.466 --> 09:04.900 align:start position:15% line:79.33% size:67.5% mentioned a tiny restaurant in Guadalajara 09:05.033 --> 09:08.633 align:start position:27.5% line:79.33% size:47.5% making a big impact on the cuisine of Jalisco... 09:08.766 --> 09:11.033 align:start position:40% line:10% size:15% iHola! -iHola! 09:11.166 --> 09:13.533 align:start position:15% line:10% size:67.5% -...Xokol. Husband and wife Oscar and Xrysw 09:13.666 --> 09:15.066 align:start position:22.5% line:84.67% size:55% are both in their 20s, 09:15.200 --> 09:19.033 align:start position:10% line:79.33% size:77.5% and they have won international accolades for their cooking. 09:19.166 --> 09:22.166 align:start position:30% line:79.33% size:40% It's a sanctuary for all things corn, no? 09:22.300 --> 09:26.933 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] 09:27.066 --> 09:30.100 align:start position:22.5% line:10% size:55% -Before opening Xokol, Oscar and Xrysw 09:30.233 --> 09:33.000 align:start position:15% line:79.33% size:67.5% trained in some of the best restaurants in Mexico, 09:33.133 --> 09:37.033 align:start position:17.5% line:79.33% size:65% but they felt disconnected from their indigenous roots. 09:37.166 --> 09:40.733 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] 09:40.866 --> 09:43.700 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] -Sí. 09:54.833 --> 09:57.400 align:start position:30% line:79.33% size:37.5% -They went back to their family kitchens, 09:57.533 --> 09:59.966 align:start position:20% line:79.33% size:57.5% where they rediscovered flavors and techniques 10:00.100 --> 10:03.400 align:start position:20% line:79.33% size:60% that aren't easily found in today's restaurants. 10:03.533 --> 10:05.100 align:start position:32.5% line:79.33% size:30% They brought what they learned to Xokol, 10:05.233 --> 10:09.200 align:start position:12.5% line:79.33% size:72.5% where they are doing exciting and delicious things with corn. 10:09.333 --> 10:11.466 align:start position:25% line:10% size:45% [ Speaks Spanish ] three kinds of corn masa? 10:11.600 --> 10:15.933 align:start position:42.5% line:10% size:12.5% -Sí. 10:16.066 --> 10:18.500 align:start position:17.5% line:79.33% size:62.5% -They get their corn from local growers, 10:18.633 --> 10:20.300 align:start position:12.5% line:84.67% size:72.5% and then they nixtamalize it. 10:20.433 --> 10:21.766 align:start position:20% line:84.67% size:57.5% It's an ancient process 10:21.900 --> 10:24.766 align:start position:30% line:79.33% size:40% that many people are revitalizing these days, 10:24.900 --> 10:27.466 align:start position:12.5% line:79.33% size:75% but the passion and dedication Oscar and Xrysw 10:27.600 --> 10:29.933 align:start position:35% line:79.33% size:32.5% have for corn goes deeper than that. 10:30.066 --> 10:31.600 align:start position:10% line:84.67% size:80% They're bringing back traditions 10:31.733 --> 10:34.633 align:start position:37.5% line:79.33% size:27.5% rarely seen outside of ancestral kitchens. 10:34.766 --> 10:37.966 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] -Sí. 10:38.100 --> 10:40.633 align:start position:15% line:10% size:67.5% -This is a beautiful thing. 10:40.766 --> 10:42.766 align:start position:17.5% line:10% size:62.5% [ Conversing in Spanish ] 10:45.133 --> 10:47.966 align:start position:22.5% line:10% size:55% This is an ancient way of coloring food, 10:48.100 --> 10:51.200 align:start position:30% line:10% size:35% and this is an insect that grows in -- 10:51.333 --> 10:52.666 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] 11:02.233 --> 11:03.433 align:start position:42.5% line:10% size:12.5% -Sí. 11:03.566 --> 11:06.700 align:start position:30% line:79.33% size:42.5% First, they apply the crimson pigment, 11:06.833 --> 11:09.166 align:start position:20% line:79.33% size:60% then they lay a tortilla on the stand 11:09.300 --> 11:11.400 align:start position:10% line:84.67% size:80% so that it picks up the pattern. 11:11.533 --> 11:13.533 align:start position:12.5% line:84.67% size:75% Finally, the heat of the grill 11:13.666 --> 11:16.500 align:start position:20% line:79.33% size:60% fixes a beautiful design on the tortilla. 11:16.633 --> 11:17.966 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] 11:18.100 --> 11:19.600 align:start position:22.5% line:10% size:55% -Ah! Look at the puff! 11:19.733 --> 11:21.500 align:start position:10% line:10% size:77.5% It's my first time seeing this. 11:21.633 --> 11:23.000 align:start position:27.5% line:10% size:45% It's so beautiful. 11:23.133 --> 11:24.300 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] 11:24.433 --> 11:26.166 align:start position:20% line:10% size:60% -Oh, wow. Wow, wow, wow! 11:26.300 --> 11:28.200 align:start position:20% line:10% size:60% Look! [ Speaks Spanish ] 11:28.333 --> 11:31.933 align:start position:17.5% line:10% size:62.5% [ Conversing in Spanish ] 11:39.300 --> 11:40.133 align:start position:42.5% line:10% size:12.5% -Sí. 11:40.300 --> 11:42.033 align:start position:47.5% line:10% size:5% ♪♪ 11:42.166 --> 11:44.066 align:start position:27.5% line:10% size:45% [ Speaks Spanish ] 11:44.200 --> 11:45.333 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] 11:45.466 --> 11:46.366 align:start position:42.5% line:10% size:12.5% -Sí.  -Sí. 11:46.500 --> 11:48.466 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] 11:48.600 --> 11:50.733 align:start position:15% line:79.33% size:70% That's what we wanted to do! That's what we wanted to do! 11:50.866 --> 11:53.533 align:start position:25% line:79.33% size:45% Tostada raspadas,  or scraped tortillas, 11:53.666 --> 11:55.700 align:start position:27.5% line:79.33% size:47.5% are an iconic piece of Guadalajara. 11:55.833 --> 11:57.533 align:start position:12.5% line:84.67% size:75% Just after cooking a tortilla, 11:57.666 --> 12:00.600 align:start position:30% line:79.33% size:37.5% the softer side is carefully scraped off... 12:00.733 --> 12:01.800 align:start position:45% line:84.67% size:10% Wow. 12:01.933 --> 12:04.200 align:start position:15% line:79.33% size:70% ...and the side that remains is left to dry. 12:04.333 --> 12:07.500 align:start position:17.5% line:10% size:62.5% [ Conversing in Spanish ] 12:18.100 --> 12:20.600 align:start position:17.5% line:84.67% size:62.5% On top of the chintextle, 12:20.733 --> 12:24.233 align:start position:17.5% line:79.33% size:62.5% guacamole, pumpkin seeds, grated Cotija cheese, 12:24.366 --> 12:27.000 align:start position:35% line:79.33% size:25% and topped with yellow tomatoes. 12:27.133 --> 12:28.833 align:start position:27.5% line:10% size:45% [ Speaks Spanish ] 12:29.000 --> 12:30.900 align:start position:47.5% line:10% size:5% ♪♪ 12:31.033 --> 12:34.100 align:start position:25% line:79.33% size:50% My first time eating a ceremonial tortilla. 12:34.233 --> 12:35.300 align:start position:27.5% line:10% size:45% [ Speaks Spanish ] 12:35.433 --> 12:37.700 align:start position:32.5% line:10% size:37.5% When you really want to eat something, it falls. 12:37.833 --> 12:40.100 align:start position:32.5% line:79.33% size:37.5% That's the law. That's the law of the world. 12:40.233 --> 12:41.900 align:start position:17.5% line:10% size:62.5% [ Conversing in Spanish ] 12:42.033 --> 12:43.333 align:start position:27.5% line:84.67% size:45% A charred salsita. 12:43.466 --> 12:45.166 align:start position:27.5% line:79.33% size:45% I can't eat a taco without a salsa. 12:45.333 --> 12:46.900 align:start position:47.5% line:10% size:5% ♪♪ 12:47.033 --> 12:49.566 align:start position:45% line:84.67% size:10% Mmm. 12:49.700 --> 12:54.166 align:start position:27.5% line:84.67% size:42.5% Mmm. Mmm. Mm-hmm. 12:54.300 --> 12:55.633 align:start position:40% line:84.67% size:17.5% Mm-hmm. 12:55.766 --> 12:58.200 align:start position:27.5% line:10% size:45% [ Speaks Spanish ] 12:58.366 --> 13:00.133 align:start position:47.5% line:10% size:5% ♪♪ 13:00.266 --> 13:02.500 align:start position:27.5% line:79.33% size:45% [ Speaks Spanish ] This is so good. 13:02.666 --> 13:04.000 align:start position:47.5% line:10% size:5% ♪♪ 13:04.133 --> 13:06.100 align:start position:45% line:84.67% size:10% Mmm. 13:06.233 --> 13:08.400 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] 13:11.933 --> 13:15.833 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] 13:19.800 --> 13:23.000 align:start position:27.5% line:79.33% size:42.5% Every single dish is like a piece of art. 13:23.133 --> 13:24.866 align:start position:22.5% line:79.33% size:52.5% I'm so glad my sister recommended it. 13:25.000 --> 13:27.766 align:start position:27.5% line:79.33% size:45% Everybody has been recommending it, to be honest. 13:27.900 --> 13:30.466 align:start position:17.5% line:10% size:62.5% [ Conversing in Spanish ] 13:30.633 --> 13:34.133 align:start position:47.5% line:10% size:5% ♪♪ 13:34.266 --> 13:38.133 align:start position:20% line:10% size:57.5% Francisco, I think that the most iconic of pan dulces 13:38.266 --> 13:39.333 align:start position:22.5% line:10% size:52.5% is the concha, right? 13:39.466 --> 13:40.566 align:start position:35% line:84.67% size:30% -It is, yes. 13:40.700 --> 13:44.600 align:start position:25% line:79.33% size:45% -And it is a bread that is usually terrible. 13:44.733 --> 13:45.633 align:start position:27.5% line:84.67% size:45% -[ Chuckles ] Yes. 13:45.766 --> 13:46.833 align:start position:17.5% line:84.67% size:65% The main reason is because 13:46.966 --> 13:48.466 align:start position:37.5% line:79.33% size:25% typically, conchas are super dry, 13:48.600 --> 13:50.433 align:start position:37.5% line:79.33% size:25% so, the -- the fat really matters here. 13:50.566 --> 13:53.966 align:start position:32.5% line:79.33% size:37.5% So, we're gonna make ours with butter. 13:54.100 --> 13:55.333 align:start position:20% line:84.67% size:57.5% -You have a bread book, 13:55.466 --> 13:57.966 align:start position:35% line:79.33% size:32.5% and you think in, like, percentages. 13:58.100 --> 14:00.633 align:start position:20% line:79.33% size:57.5% And if there is someone who can teach us 14:00.766 --> 14:02.666 align:start position:17.5% line:79.33% size:62.5% how to get conchas right, it is you. 14:02.833 --> 14:04.000 align:start position:47.5% line:10% size:5% ♪♪ 14:04.133 --> 14:06.166 align:start position:30% line:79.33% size:37.5% The first thing we're gonna start with is...? 14:06.300 --> 14:08.733 align:start position:22.5% line:79.33% size:57.5% -The liquid components, which is milk and water. 14:08.866 --> 14:10.666 align:start position:27.5% line:79.33% size:42.5% -So we have about 1/2 cup of milk. 14:10.800 --> 14:12.100 align:start position:45% line:79.33% size:12.5% -Yes. -Okay. 14:12.233 --> 14:14.000 align:start position:35% line:79.33% size:27.5% -And water, and then what you're gonna do 14:14.133 --> 14:15.166 align:start position:10% line:84.67% size:77.5% is you're gonna take the yeast. 14:15.300 --> 14:16.433 align:start position:42.5% line:79.33% size:15% -Yeah. -Now, we're using dry yeast... 14:16.566 --> 14:17.500 align:start position:42.5% line:84.67% size:15% -Yeah. 14:17.633 --> 14:18.800 align:start position:17.5% line:79.33% size:62.5% -...but there's two kinds that you can get. 14:18.933 --> 14:21.400 align:start position:10% line:79.33% size:80% I would say that if you ever see active dry yeast, 14:21.533 --> 14:23.833 align:start position:20% line:79.33% size:60% avoid it, if you can get instant dry yeast. 14:23.966 --> 14:26.000 align:start position:20% line:79.33% size:55% Instant, you just need to mix it with the water. 14:26.133 --> 14:28.533 align:start position:22.5% line:79.33% size:55% With the active yeast, you're using hot water 14:28.666 --> 14:30.500 align:start position:20% line:79.33% size:57.5% to, like, break through all of those dead yeast cells 14:30.633 --> 14:31.866 align:start position:10% line:84.67% size:77.5% to get to the live yeast cells, 14:32.000 --> 14:34.333 align:start position:35% line:79.33% size:32.5% so it's a bit of a thin line there 14:34.466 --> 14:35.700 align:start position:25% line:79.33% size:45% of over-fermenting and under-fermenting. 14:35.833 --> 14:39.500 align:start position:22.5% line:79.33% size:57.5% -So, all I need to know is no active, yes instant. 14:39.633 --> 14:41.066 align:start position:17.5% line:84.67% size:65% Okay, so we have how much? 14:41.200 --> 14:42.100 align:start position:37.5% line:84.67% size:22.5% -8 grams. 14:42.233 --> 14:45.066 align:start position:40% line:79.33% size:22.5% Your goal is to just dissolve it here. 14:45.200 --> 14:48.366 align:start position:10% line:79.33% size:80% The next thing we're going to do is we're gonna add the eggs. 14:48.500 --> 14:50.566 align:start position:25% line:79.33% size:50% Then we're gonna put 3 1/2 cups of flour. 14:50.700 --> 14:51.900 align:start position:32.5% line:79.33% size:35% -Tell me about the kind of flour. 14:52.033 --> 14:54.200 align:start position:22.5% line:79.33% size:52.5% -Yes. We want to have a very strong flour. 14:54.333 --> 14:56.833 align:start position:17.5% line:79.33% size:62.5% When you buy your package of flour, just get -- 14:56.966 --> 14:59.166 align:start position:15% line:79.33% size:70% it's gonna say "high gluten" or "high protein." 14:59.333 --> 15:00.733 align:start position:47.5% line:10% size:5% ♪♪ 15:00.866 --> 15:03.300 align:start position:20% line:79.33% size:60% Then you can put the fat in there, which is the butter. 15:03.433 --> 15:06.233 align:start position:20% line:79.33% size:57.5% -So, we have 120 grams, which is about 1/2 cup. 15:06.366 --> 15:07.600 align:start position:37.5% line:79.33% size:22.5% -1/2 cup. -And you have the butter... 15:07.733 --> 15:09.533 align:start position:22.5% line:79.33% size:57.5% -It's room temperature. -...and it's room temperature. 15:09.666 --> 15:10.900 align:start position:22.5% line:79.33% size:52.5% -If you're gonna make this recipe, 15:11.033 --> 15:12.433 align:start position:17.5% line:84.67% size:65% use European-style butter. 15:12.566 --> 15:14.733 align:start position:12.5% line:79.33% size:72.5% European butters are 80% fat, so they have higher 15:14.866 --> 15:16.566 align:start position:32.5% line:79.33% size:35% fat percentage than American butters. 15:16.700 --> 15:19.166 align:start position:27.5% line:79.33% size:45% -Okay. So 1/3 cup, plus 2 teaspoons of sugar. 15:19.300 --> 15:20.233 align:start position:42.5% line:84.67% size:12.5% -Yes. 15:20.366 --> 15:21.400 align:start position:17.5% line:79.33% size:62.5% -And then 2 1/4 teaspoons of salt. 15:21.533 --> 15:23.533 align:start position:17.5% line:79.33% size:62.5% -2 1/4 teaspoons of salt. -About 12 grams. 15:23.666 --> 15:25.133 align:start position:10% line:84.67% size:77.5% So, 2 1/2 teaspoons of vanilla. 15:25.266 --> 15:26.700 align:start position:37.5% line:84.67% size:20% -Mm-hmm. 15:26.833 --> 15:28.633 align:start position:35% line:84.67% size:27.5% Okay, so -- 15:28.766 --> 15:30.033 align:start position:32.5% line:79.33% size:37.5% -So now we have everything in here. 15:30.166 --> 15:32.400 align:start position:15% line:79.33% size:67.5% -So, everything is in here, and we're gonna start slow. 15:32.533 --> 15:33.533 align:start position:45% line:79.33% size:12.5% -Yes. -If you start fast, 15:33.666 --> 15:34.833 align:start position:27.5% line:79.33% size:45% you're going to be wearing the ingredients. 15:34.966 --> 15:36.366 align:start position:42.5% line:84.67% size:12.5% -Yes. 15:36.500 --> 15:38.766 align:start position:10% line:79.33% size:77.5% -And once the ingredients start to know each other and combine, 15:38.900 --> 15:40.533 align:start position:25% line:79.33% size:45% then you can start picking up the speed. 15:40.666 --> 15:43.100 align:start position:20% line:79.33% size:60% The most important thing to understand 15:43.233 --> 15:45.800 align:start position:20% line:79.33% size:57.5% about mixing this dough is that the fat... 15:45.933 --> 15:46.933 align:start position:37.5% line:84.67% size:20% -Mm-hmm. 15:47.066 --> 15:49.433 align:start position:27.5% line:79.33% size:47.5% -...gets in the way of gluten formation. 15:49.566 --> 15:50.900 align:start position:15% line:79.33% size:67.5% This is gonna take a while, okay? 15:51.033 --> 15:53.266 align:start position:40% line:79.33% size:15% -Okay. -It's about 20 minutes. 15:53.433 --> 15:57.766 align:start position:47.5% line:10% size:5% ♪♪ 15:57.900 --> 15:59.233 align:start position:17.5% line:84.67% size:65% So, you can see now, this, 15:59.366 --> 16:00.933 align:start position:27.5% line:79.33% size:42.5% how it's slapping the side of the bowl. 16:01.066 --> 16:02.566 align:start position:40% line:79.33% size:15% -Yeah. -It's cleaning up 16:02.700 --> 16:05.100 align:start position:30% line:79.33% size:40% all of the stuff that is on the side of the bowl. 16:05.233 --> 16:06.200 align:start position:42.5% line:84.67% size:15% -Okay. 16:06.333 --> 16:08.200 align:start position:30% line:84.67% size:37.5% It is so shiny. 16:08.333 --> 16:10.133 align:start position:27.5% line:79.33% size:47.5% -So, this is called a windowpane test. 16:10.266 --> 16:12.100 align:start position:42.5% line:84.67% size:15% -Okay. 16:12.233 --> 16:14.166 align:start position:12.5% line:79.33% size:72.5% -And we're going to -- I like to put a little bit of oil 16:14.300 --> 16:16.433 align:start position:17.5% line:79.33% size:65% on my hands so it doesn't, like, stick to my hands. 16:16.566 --> 16:17.966 align:start position:35% line:79.33% size:30% -Okay. Yeah. -And so you can see how -- 16:18.100 --> 16:20.133 align:start position:32.5% line:79.33% size:32.5% look at that. -Oh! 16:20.266 --> 16:22.166 align:start position:12.5% line:84.67% size:75% -This is all developed gluten, 16:22.300 --> 16:24.233 align:start position:25% line:79.33% size:45% but this is called a windowpane test, right? 16:24.366 --> 16:25.966 align:start position:37.5% line:79.33% size:27.5% -Beautiful. -You can see light through it. 16:26.100 --> 16:28.000 align:start position:40% line:79.33% size:15% -Yeah. -So that membrane, all of this, 16:28.133 --> 16:29.466 align:start position:10% line:84.67% size:80% you can actually see the gluten. 16:29.600 --> 16:31.533 align:start position:42.5% line:79.33% size:15% To me, this is a beautiful dough. 16:31.666 --> 16:34.133 align:start position:17.5% line:79.33% size:67.5% It's, like, super stretchy. You can see how elastic it is. 16:34.266 --> 16:35.733 align:start position:42.5% line:79.33% size:10% -Oh! -The sheet pan, 16:35.866 --> 16:38.033 align:start position:17.5% line:79.33% size:65% we put a little bit of oil on it. 16:38.166 --> 16:39.466 align:start position:12.5% line:84.67% size:75% It comes out in one shot, see? 16:39.600 --> 16:41.000 align:start position:42.5% line:79.33% size:12.5% -Sí.  -Okay, but if we start 16:41.133 --> 16:42.666 align:start position:22.5% line:79.33% size:55% with a blob like this, it's a little bit 16:42.800 --> 16:44.500 align:start position:27.5% line:79.33% size:40% more challenging to get nice, even shapes. 16:44.633 --> 16:45.633 align:start position:42.5% line:79.33% size:17.5% -Right. -So, what I like to do 16:45.766 --> 16:47.333 align:start position:27.5% line:79.33% size:45% is something that, in, you know, 16:47.466 --> 16:49.466 align:start position:35% line:79.33% size:32.5% baker's terms is called a four-fold. 16:49.600 --> 16:51.966 align:start position:17.5% line:84.67% size:62.5% Take one end, fold it in. 16:52.100 --> 16:54.000 align:start position:35% line:84.67% size:27.5% Two. Three. 16:54.133 --> 16:55.333 align:start position:40% line:79.33% size:17.5% -Three. -And then four. 16:55.466 --> 16:56.500 align:start position:17.5% line:84.67% size:62.5% And then we flip it over. 16:56.633 --> 16:57.866 align:start position:22.5% line:84.67% size:55% -Oh, that's beautiful! 16:58.000 --> 16:59.333 align:start position:10% line:79.33% size:77.5% -We can put a little bit of oil on top. 16:59.466 --> 17:00.800 align:start position:42.5% line:79.33% size:15% -Okay. -So, you can use this, 17:00.933 --> 17:03.800 align:start position:10% line:79.33% size:80% or if you have, like, oil spray, that's fine, too. 17:03.933 --> 17:07.000 align:start position:22.5% line:79.33% size:55% We want to get it cold so, like, the butter will harden 17:07.133 --> 17:09.966 align:start position:10% line:79.33% size:80% and it will produce a firm dough that we can then divide 17:10.100 --> 17:11.400 align:start position:17.5% line:84.67% size:65% and then shape into balls. 17:11.533 --> 17:12.666 align:start position:22.5% line:84.67% size:52.5% Half-an-hour outside. 17:12.800 --> 17:14.533 align:start position:27.5% line:79.33% size:47.5% After that, it goes in the fridge for two hours. 17:14.666 --> 17:15.866 align:start position:35% line:84.67% size:27.5% -Two hours. 17:16.033 --> 17:17.066 align:start position:47.5% line:10% size:5% ♪♪ 17:17.200 --> 17:19.366 align:start position:20% line:79.33% size:60% There are so many things that come from Jalisco 17:19.500 --> 17:21.700 align:start position:15% line:84.67% size:70% that define Mexican culture. 17:21.833 --> 17:23.333 align:start position:17.5% line:84.67% size:65% I'm in the town of Tequila 17:23.466 --> 17:26.066 align:start position:20% line:79.33% size:57.5% to meet with Chef Marin to learn how a master 17:26.200 --> 17:29.900 align:start position:32.5% line:79.33% size:35% behind the bar uses Jalisco's cherished tequila 17:30.033 --> 17:33.466 align:start position:15% line:79.33% size:70% in an extraordinary cocktail and a surprising dessert. 17:33.600 --> 17:35.933 align:start position:12.5% line:10% size:72.5% -Chef Marin, [Speaks Spanish] 17:36.066 --> 17:37.200 align:start position:15% line:10% size:67.5% Are we doing a drink first? 17:37.333 --> 17:38.866 align:start position:20% line:10% size:60% -Yes. [ Speaks Spanish ] 17:39.000 --> 17:41.066 align:start position:22.5% line:10% size:52.5% -Sí. What's the name of the cocktail? 17:41.200 --> 17:44.300 align:start position:17.5% line:10% size:65% -Viejo Ramos. It's like -- like an homage for -- 17:44.433 --> 17:46.066 align:start position:22.5% line:10% size:52.5% for your grandfather. 17:46.200 --> 17:48.500 align:start position:12.5% line:10% size:72.5% We have 1 ounce ginger syrup. 17:48.633 --> 17:49.733 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] 17:49.866 --> 17:51.566 align:start position:12.5% line:10% size:75% -Lemon juice, yes. 2 ounces... 17:51.700 --> 17:52.633 align:start position:37.5% line:10% size:25% -2 ounces. 17:52.766 --> 17:54.400 align:start position:30% line:10% size:40% -...of pacharán, 17:54.533 --> 17:57.400 align:start position:10% line:79.33% size:77.5% and the star of the cocktail... -Uh-uh. 17:57.533 --> 17:58.900 align:start position:27.5% line:84.67% size:45% -...tequila añejo. 17:59.033 --> 18:00.433 align:start position:17.5% line:84.67% size:65% -Why did you choose añejo? 18:00.566 --> 18:02.733 align:start position:15% line:79.33% size:70% -The wood flavor is amazing. -Mm. 18:02.866 --> 18:05.000 align:start position:27.5% line:79.33% size:45% -And now showtime. Do you want to try it? 18:05.133 --> 18:07.600 align:start position:42.5% line:84.67% size:15% -Yeah. 18:11.500 --> 18:13.500 align:start position:42.5% line:84.67% size:12.5% -Mmm. 18:13.633 --> 18:17.900 align:start position:27.5% line:10% size:45% [ Speaks Spanish ] 18:18.033 --> 18:19.066 align:start position:30% line:84.67% size:40% It's refreshing. 18:19.200 --> 18:20.233 align:start position:30% line:84.67% size:37.5% A little sweet. 18:20.366 --> 18:22.333 align:start position:10% line:84.67% size:77.5% The flavors continue to evolve. 18:22.466 --> 18:24.066 align:start position:27.5% line:84.67% size:45% [ Speaks Spanish ] 18:24.233 --> 18:25.133 align:start position:47.5% line:10% size:5% ♪♪ 18:25.266 --> 18:28.600 align:start position:30% line:79.33% size:42.5% It is fascinating how food and drinks here 18:28.733 --> 18:30.733 align:start position:12.5% line:84.67% size:72.5% often pay homage to heritage. 18:30.866 --> 18:33.000 align:start position:15% line:84.67% size:67.5% We're gonna make a dessert? 18:33.133 --> 18:35.466 align:start position:15% line:10% size:70% -Yes. Dulce de sapote negro. 18:35.600 --> 18:37.166 align:start position:27.5% line:10% size:45% [ Speaks Spanish ] 18:37.300 --> 18:38.366 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] 18:38.500 --> 18:39.600 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] 18:39.733 --> 18:42.300 align:start position:30% line:10% size:42.5% -I grew up eating sapote negro for dessert 18:42.433 --> 18:43.933 align:start position:17.5% line:10% size:65% like at least once a week. 18:44.066 --> 18:46.500 align:start position:17.5% line:10% size:62.5% [ Conversing in Spanish ] 18:46.633 --> 18:47.966 align:start position:20% line:10% size:60% I want to show you guys. 18:48.100 --> 18:50.633 align:start position:22.5% line:79.33% size:55% This is a sapote negro fruit puree. 18:50.766 --> 18:52.300 align:start position:15% line:84.67% size:67.5% -Yes. The color is amazing. 18:52.433 --> 18:54.000 align:start position:20% line:84.67% size:60% -It's shiny. It's silky. 18:54.133 --> 18:57.333 align:start position:17.5% line:79.33% size:60% -And we are going to add some tequila to the sapote. 18:57.466 --> 18:59.366 align:start position:42.5% line:79.33% size:10% -So, we're in the land of tequila, 18:59.500 --> 19:00.666 align:start position:20% line:84.67% size:57.5% in the town of Tequila. 19:00.800 --> 19:01.800 align:start position:27.5% line:84.67% size:47.5% -This one is clean. 19:01.933 --> 19:04.133 align:start position:25% line:79.33% size:50% -We have the tequila just in the bottom. 19:04.266 --> 19:07.566 align:start position:15% line:79.33% size:67.5% We're gonna have the sapote tequila in the middle. 19:07.700 --> 19:12.300 align:start position:27.5% line:10% size:45% [ Speaks Spanish ] 19:12.433 --> 19:14.133 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] 19:14.266 --> 19:15.133 align:start position:30% line:10% size:40% Tequila gelatin. 19:15.266 --> 19:17.100 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] 19:17.233 --> 19:19.500 align:start position:20% line:10% size:60% Mmm. Like sweet tequila. 19:19.633 --> 19:21.066 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] 19:21.200 --> 19:22.633 align:start position:27.5% line:10% size:47.5% -Tangerine gelatin. 19:22.766 --> 19:25.766 align:start position:17.5% line:10% size:65% -[ Conversing in Spanish ] 19:30.366 --> 19:35.200 align:start position:22.5% line:84.67% size:55% Has dust made of gold. 19:35.333 --> 19:38.100 align:start position:12.5% line:79.33% size:72.5% I feel bad about cracking it, it is so pretty. 19:38.266 --> 19:41.000 align:start position:47.5% line:10% size:5% ♪♪ 19:41.133 --> 19:42.100 align:start position:27.5% line:10% size:47.5% -[ Speaks Spanish ] 19:42.233 --> 19:45.366 align:start position:27.5% line:10% size:40% -Ooh, I love it, and that is so Jalisco, 19:45.500 --> 19:48.166 align:start position:27.5% line:79.33% size:47.5% like, the familiar, the tradition, 19:48.300 --> 19:51.133 align:start position:27.5% line:79.33% size:45% but making it like an art form. 19:51.266 --> 19:52.633 align:start position:30% line:84.67% size:37.5% It's beautiful. 19:52.766 --> 19:53.966 align:start position:22.5% line:84.67% size:52.5% -Thank you very much. 19:54.100 --> 19:55.466 align:start position:17.5% line:84.67% size:62.5% [ Conversing in Spanish ] 19:55.633 --> 19:56.900 align:start position:47.5% line:10% size:5% ♪♪ 19:57.033 --> 19:59.033 align:start position:35% line:10% size:27.5% -Francisco, two parts to the concha 19:59.166 --> 20:01.000 align:start position:15% line:10% size:67.5% that are equally important, right? 20:01.133 --> 20:03.366 align:start position:22.5% line:84.67% size:52.5% -Yes. So the topping. 20:03.500 --> 20:05.866 align:start position:25% line:79.33% size:47.5% I think the topping is what makes the concha. 20:06.000 --> 20:09.733 align:start position:17.5% line:79.33% size:62.5% It's a very simple recipe of shortening, flour, 20:09.866 --> 20:12.200 align:start position:27.5% line:84.67% size:47.5% and powdered sugar. 20:12.333 --> 20:15.133 align:start position:15% line:79.33% size:70% -So, 200 grams pastry flour. -Yes. 20:15.266 --> 20:17.233 align:start position:22.5% line:84.67% size:52.5% So, that's 1 2/3 cup. 20:17.366 --> 20:19.200 align:start position:12.5% line:84.67% size:72.5% We sift it because typically, 20:19.333 --> 20:21.500 align:start position:12.5% line:79.33% size:72.5% these very low-protein flours tend to clump. 20:21.633 --> 20:23.200 align:start position:15% line:79.33% size:70% -Okay. That's great to know. -Yes. 20:23.333 --> 20:24.400 align:start position:22.5% line:84.67% size:55% -I don't like sifting. 20:24.533 --> 20:26.733 align:start position:27.5% line:79.33% size:42.5% -No, it's a pain. -Okay. 20:26.866 --> 20:29.500 align:start position:30% line:79.33% size:42.5% We have 200 grams of vegetable shortening. 20:29.633 --> 20:31.566 align:start position:40% line:79.33% size:20% -Mm-hmm. -And then vanilla. 20:31.700 --> 20:34.100 align:start position:35% line:79.33% size:27.5% -200 grams. -Okay, so it's -- 20:34.233 --> 20:35.233 align:start position:27.5% line:84.67% size:45% -It's equal parts. 20:35.366 --> 20:37.300 align:start position:27.5% line:79.33% size:45% -It's equal parts! Here we have -- 20:37.433 --> 20:38.866 align:start position:15% line:84.67% size:67.5% -A very special ingredient. 20:39.000 --> 20:41.033 align:start position:27.5% line:79.33% size:47.5% It's called pitaya, or dragon fruit. 20:41.166 --> 20:43.400 align:start position:37.5% line:79.33% size:27.5% -The smell! -You can smell it, yeah. 20:43.533 --> 20:45.700 align:start position:27.5% line:84.67% size:42.5% -It is so exotic. 20:45.833 --> 20:48.266 align:start position:15% line:79.33% size:70% -And nothing could be easier than mixing this. 20:48.400 --> 20:51.066 align:start position:35% line:79.33% size:25% This will, literally in a few seconds, 20:51.200 --> 20:53.066 align:start position:10% line:84.67% size:77.5% just come together into a mass. 20:53.200 --> 20:55.333 align:start position:12.5% line:84.67% size:75% -Become a paste. That's ready. 20:55.466 --> 20:56.766 align:start position:17.5% line:79.33% size:65% -Completely come together. -Yeah. 20:56.900 --> 21:00.400 align:start position:17.5% line:79.33% size:65% -Going to take half of it. -Okay. So, it's like Play-Doh. 21:00.533 --> 21:01.566 align:start position:42.5% line:84.67% size:15% -Yeah. 21:01.700 --> 21:04.433 align:start position:10% line:79.33% size:80% And so we want to get this thin, but not too thin. 21:04.566 --> 21:06.900 align:start position:32.5% line:79.33% size:35% So I would say about 3 millimeters. 21:07.033 --> 21:08.400 align:start position:27.5% line:79.33% size:40% In order to make our lives easier, 21:08.533 --> 21:10.400 align:start position:15% line:79.33% size:70% we're going to get this cold for a little bit. 21:10.533 --> 21:12.733 align:start position:27.5% line:84.67% size:45% -I feel so spoiled 21:12.866 --> 21:15.700 align:start position:10% line:79.33% size:80% having, like, this private class with Francisco Migoya. 21:15.833 --> 21:17.400 align:start position:20% line:84.67% size:60% -It's my pleasure. Yeah. 21:17.566 --> 21:19.100 align:start position:47.5% line:10% size:5% ♪♪ 21:19.233 --> 21:22.733 align:start position:20% line:79.33% size:60% -These go in the freezer to chill for 10 minutes. 21:22.900 --> 21:24.100 align:start position:47.5% line:10% size:5% ♪♪ 21:24.233 --> 21:26.466 align:start position:17.5% line:79.33% size:62.5% -So this dough is already nice and cold. 21:26.600 --> 21:28.466 align:start position:40% line:10% size:22.5% For this, you absolutely need a scale. 21:28.600 --> 21:32.100 align:start position:15% line:10% size:67.5% Same size is going to proof at the same time. 21:32.233 --> 21:33.966 align:start position:10% line:84.67% size:77.5% 70 grams is what we need, okay? 21:34.100 --> 21:35.066 align:start position:42.5% line:84.67% size:15% -Okay. 21:35.200 --> 21:37.500 align:start position:37.5% line:79.33% size:25% -86 grams, so we're going to take some off. 21:37.633 --> 21:39.466 align:start position:20% line:79.33% size:57.5% Let's say you have less than what you need. 21:39.600 --> 21:42.033 align:start position:22.5% line:79.33% size:55% You always have pieces that you can harvest from... 21:42.166 --> 21:43.600 align:start position:40% line:79.33% size:15% -Yeah. -...to add. 21:43.733 --> 21:45.333 align:start position:17.5% line:79.33% size:62.5% So then we have 70 grams. -Yeah. 21:45.500 --> 21:47.500 align:start position:47.5% line:10% size:5% ♪♪ 21:47.633 --> 21:50.300 align:start position:37.5% line:84.67% size:20% Oh, man. 21:50.433 --> 21:52.133 align:start position:27.5% line:84.67% size:45% -You got it. Okay. 21:52.266 --> 21:54.133 align:start position:17.5% line:79.33% size:62.5% Next, what we're gonna do is we're going to shape. 21:54.266 --> 21:55.933 align:start position:12.5% line:84.67% size:72.5% We're gonna flatten it a bit. 21:56.066 --> 21:59.100 align:start position:10% line:79.33% size:77.5% What I'm doing is I'm basically folding it into itself, 21:59.233 --> 22:00.600 align:start position:37.5% line:79.33% size:27.5% like under, and then you want to make sure 22:00.733 --> 22:02.300 align:start position:32.5% line:79.33% size:37.5% that the bottom is completely shut 22:02.433 --> 22:05.300 align:start position:15% line:79.33% size:67.5% so that the dough will make a good, even expansion. 22:05.433 --> 22:08.766 align:start position:15% line:79.33% size:70% The idea is you're trying to create tension within the dough. 22:08.900 --> 22:10.633 align:start position:40% line:79.33% size:15% -Yeah. -We're gonna put five balls 22:10.766 --> 22:12.266 align:start position:32.5% line:84.67% size:35% per sheet pan. 22:12.400 --> 22:13.433 align:start position:27.5% line:79.33% size:42.5% -This is so nice. -It feels nice. 22:13.566 --> 22:16.000 align:start position:35% line:79.33% size:32.5% -The dough is so incredibly soft. 22:16.166 --> 22:18.333 align:start position:47.5% line:10% size:5% ♪♪ 22:18.466 --> 22:20.500 align:start position:12.5% line:79.33% size:72.5% -These are chilled right now. -Mm-hmm. 22:20.633 --> 22:22.500 align:start position:27.5% line:79.33% size:47.5% -We don't need them to necessarily be rock-hard. 22:22.633 --> 22:25.500 align:start position:25% line:84.67% size:50% Just firm. Peel one. 22:25.633 --> 22:28.000 align:start position:42.5% line:79.33% size:10% -Oh. -Then I flip it over. 22:28.133 --> 22:30.866 align:start position:27.5% line:79.33% size:40% And then I peel, and then this is ready to go. 22:31.000 --> 22:33.466 align:start position:12.5% line:79.33% size:75% I like to use a cookie cutter. -Okay. 22:33.600 --> 22:36.000 align:start position:22.5% line:79.33% size:50% -It's about the size of the concha itself. 22:36.133 --> 22:38.500 align:start position:32.5% line:79.33% size:37.5% We're gonna cut as many as we can. 22:38.633 --> 22:40.500 align:start position:15% line:84.67% size:67.5% Carefully lift the topping. 22:40.633 --> 22:42.966 align:start position:27.5% line:79.33% size:47.5% Put it right on top of the dough. 22:43.100 --> 22:45.133 align:start position:12.5% line:79.33% size:75% Not fussing too much with them and just centering them. 22:45.266 --> 22:47.166 align:start position:15% line:79.33% size:70% -Yeah, 'cause if you started messing with them, 22:47.300 --> 22:48.866 align:start position:17.5% line:79.33% size:65% you heat them, and then... -Yeah. 22:49.000 --> 22:51.033 align:start position:15% line:79.33% size:70% -...the vegetable shortening would start melting, right? 22:51.166 --> 22:52.533 align:start position:12.5% line:84.67% size:72.5% -Because your hands are warm. 22:52.666 --> 22:55.033 align:start position:15% line:84.67% size:70% This is a part where it's -- 22:55.166 --> 22:56.966 align:start position:15% line:79.33% size:67.5% it will take some practice. -Okay. 22:57.100 --> 22:58.533 align:start position:27.5% line:79.33% size:45% -You don't want to squish too hard. 22:58.666 --> 23:00.366 align:start position:45% line:79.33% size:10% -No. -But not too little, either. 23:00.500 --> 23:02.033 align:start position:15% line:84.67% size:70% We're gonna dip it in flour. 23:02.166 --> 23:04.733 align:start position:12.5% line:79.33% size:75% We want to do a little bit of, like, a rocking motion, 23:04.866 --> 23:06.566 align:start position:22.5% line:79.33% size:55% and don't be afraid -- that's pretty good. 23:06.700 --> 23:08.100 align:start position:40% line:79.33% size:15% -Push. -It's gonna give the pattern. 23:08.233 --> 23:09.166 align:start position:22.5% line:79.33% size:55% -Okay, you're doing it more thicker. 23:09.300 --> 23:11.833 align:start position:12.5% line:79.33% size:75% -Don't be afraid to push down. -Okay. 23:11.966 --> 23:14.366 align:start position:15% line:79.33% size:67.5% -So now, what we need to do is we need to proof them. 23:14.500 --> 23:16.533 align:start position:10% line:79.33% size:77.5% This takes about a couple hours at room temperature. 23:16.666 --> 23:17.966 align:start position:42.5% line:84.67% size:15% -Okay. 23:18.100 --> 23:21.200 align:start position:15% line:79.33% size:70% -But we want to protect them so that they don't get dry. 23:21.333 --> 23:22.700 align:start position:15% line:84.67% size:67.5% These are compostable bags, 23:22.833 --> 23:24.766 align:start position:17.5% line:79.33% size:65% and they work really great for this. 23:24.900 --> 23:25.766 align:start position:27.5% line:84.67% size:42.5% What you do is... 23:25.900 --> 23:27.633 align:start position:42.5% line:79.33% size:12.5% -Yes. -It's like a magic trick. 23:27.766 --> 23:28.833 align:start position:27.5% line:84.67% size:42.5% -Oh, I like that! 23:28.966 --> 23:30.233 align:start position:12.5% line:79.33% size:75% -And then you're just trapping the air in there, 23:30.366 --> 23:31.566 align:start position:15% line:84.67% size:67.5% and I'm twisting this side. 23:31.700 --> 23:34.000 align:start position:15% line:79.33% size:67.5% -Yeah. So you -- like this? -Yeah. 23:34.133 --> 23:35.400 align:start position:15% line:84.67% size:67.5% Leave them on your counter. 23:35.533 --> 23:37.700 align:start position:37.5% line:79.33% size:20% -Mm-hmm. -It takes a couple hours. 23:37.833 --> 23:38.733 align:start position:27.5% line:84.67% size:45% [ Birds chirping ] 23:38.866 --> 23:40.733 align:start position:27.5% line:79.33% size:45% You can see these. These are bigger. 23:40.866 --> 23:43.066 align:start position:25% line:79.33% size:45% But we also smell, like, the yeast activity. 23:43.200 --> 23:44.266 align:start position:40% line:79.33% size:15% -Yeah. -Right? 23:44.400 --> 23:46.033 align:start position:20% line:79.33% size:57.5% We don't smell alcohol, which is a good sign 23:46.166 --> 23:47.400 align:start position:27.5% line:79.33% size:40% because it means they're not overcooked. 23:47.566 --> 23:48.866 align:start position:47.5% line:10% size:5% ♪♪ 23:49.000 --> 23:51.433 align:start position:15% line:79.33% size:70% So, these are already to go. We're gonna go right in... 23:51.566 --> 23:54.400 align:start position:27.5% line:79.33% size:40% -The oven. Okay. So, we're at 350. 23:54.533 --> 23:57.100 align:start position:20% line:79.33% size:57.5% -We're gonna wait about 15 to 20 minutes. 23:57.233 --> 23:58.600 align:start position:22.5% line:84.67% size:52.5% You really want to go 23:58.733 --> 24:00.266 align:start position:30% line:79.33% size:42.5% by what the color of the dough looks like. 24:00.400 --> 24:03.466 align:start position:22.5% line:79.33% size:55% We're looking for like a deep-ish golden brown. 24:03.633 --> 24:07.800 align:start position:47.5% line:10% size:5% ♪♪ 24:07.933 --> 24:11.066 align:start position:10% line:79.33% size:77.5% -These are baked and beautiful! -Thank you. 24:11.233 --> 24:14.733 align:start position:47.5% line:10% size:5% ♪♪ 24:16.133 --> 24:20.066 align:start position:15% line:84.67% size:70% -This is as good as it gets. 24:20.200 --> 24:21.466 align:start position:32.5% line:84.67% size:32.5% It's not dry. 24:21.600 --> 24:23.433 align:start position:40% line:79.33% size:17.5% -Right. -The sugar coating is just... 24:23.566 --> 24:24.900 align:start position:22.5% line:79.33% size:50% -Oh, it's delicious. -...sheer perfection. 24:25.033 --> 24:27.766 align:start position:12.5% line:84.67% size:75% So, let's fill one, of course. 24:27.900 --> 24:29.033 align:start position:22.5% line:84.67% size:52.5% -Take a paring knife, 24:29.166 --> 24:32.300 align:start position:25% line:79.33% size:52.5% and you're gonna make five perforations, okay? 24:32.433 --> 24:34.333 align:start position:10% line:79.33% size:80% And we have dulce la leche here. -Mm-hmm. 24:34.466 --> 24:35.600 align:start position:20% line:79.33% size:60% -And we're gonna fill it from under. 24:35.733 --> 24:37.300 align:start position:22.5% line:84.67% size:52.5% You just go around... 24:37.433 --> 24:39.166 align:start position:27.5% line:79.33% size:40% You can see like the other side, it kind of -- 24:39.300 --> 24:41.133 align:start position:27.5% line:79.33% size:42.5% -That's so funny. You put it in one hole, 24:41.266 --> 24:43.466 align:start position:27.5% line:79.33% size:47.5% and it's coming out from the other. 24:43.600 --> 24:44.800 align:start position:20% line:79.33% size:60% -But that's how you know it's filling. 24:44.966 --> 24:50.266 align:start position:47.5% line:10% size:5% ♪♪ 24:50.400 --> 24:51.833 align:start position:42.5% line:84.67% size:15% -Whoa! 24:51.966 --> 24:53.200 align:start position:42.5% line:84.67% size:12.5% Whoa! 24:53.333 --> 24:55.633 align:start position:32.5% line:84.67% size:32.5% -[ Chuckles ] 24:55.766 --> 24:57.166 align:start position:42.5% line:84.67% size:12.5% -Mmm. 24:57.300 --> 24:59.300 align:start position:15% line:10% size:70% I was so thrilled with that. 24:59.433 --> 25:00.433 align:start position:37.5% line:10% size:20% -Mm-hmm. 25:00.566 --> 25:02.033 align:start position:27.5% line:10% size:40% -Didn't think it could get better. 25:02.166 --> 25:04.133 align:start position:32.5% line:10% size:30% Because even if the dough is perfect 25:04.266 --> 25:06.200 align:start position:15% line:10% size:67.5% and the coating is perfect, 25:06.333 --> 25:10.000 align:start position:27.5% line:10% size:42.5% like, having that extra creamy flavor in there, 25:10.133 --> 25:11.133 align:start position:20% line:10% size:57.5% it's just like why not? 25:11.266 --> 25:13.000 align:start position:37.5% line:10% size:22.5% -Why not? -I've wanted to learn 25:13.133 --> 25:15.700 align:start position:20% line:10% size:60% how to make good conchas for such a long time, 25:15.833 --> 25:18.200 align:start position:22.5% line:10% size:52.5% and it's been a treat having you teach me. 25:18.333 --> 25:20.466 align:start position:30% line:10% size:40% -You're gonna be a concha expert. 25:20.600 --> 25:22.300 align:start position:32.5% line:10% size:32.5% -[ Chuckles ] 25:22.466 --> 25:29.333 align:start position:47.5% line:10% size:5% ♪♪ 25:29.466 --> 25:32.833 align:start position:15% line:10% size:70% -For recipes and information from this episode and more, 25:32.966 --> 25:35.200 align:start position:22.5% line:10% size:52.5% visit PatiJinich.com. 25:35.333 --> 25:36.700 align:start position:35% line:10% size:30% And connect! 25:36.833 --> 25:39.533 align:start position:12.5% line:10% size:72.5% Find me on Facebook, Twitter, Instagram, and Pinterest 25:39.666 --> 25:41.200 align:start position:35% line:10% size:30% @PatiJinich. 25:41.333 --> 25:43.966 align:start position:20% line:10% size:57.5% -"Pati's Mexican Table" is made possible by... 25:44.133 --> 25:51.033 align:start position:47.5% line:10% size:5% ♪♪ 25:54.100 --> 25:56.533 align:start position:47.5% line:10% size:5% ♪♪ 25:56.666 --> 25:59.000 align:start position:20% line:10% size:60% -♪ Avocados from Mexico 25:59.533 --> 26:01.433 align:start position:35% line:79.33% size:30% A tradition  of authentic Latin flavors 26:01.500 --> 26:02.633 align:start position:25% line:84.67% size:50% and family recipes. 26:02.700 --> 26:04.033 align:start position:27.5% line:84.67% size:42.5% Tropical Cheese. 26:04.100 --> 26:06.466 align:start position:27.5% line:10% size:45% -Stand Together -- helping every person rise. 26:06.600 --> 26:09.000 align:start position:27.5% line:10% size:40% More information at StandTogether.org. 26:09.133 --> 26:12.300 align:start position:25% line:10% size:45% -Here, the typical arroz con pollo...or not. 26:12.433 --> 26:15.000 align:start position:27.5% line:10% size:47.5% Unfollow la receta.  Mahatma rice. 26:15.133 --> 26:16.333 align:start position:15% line:10% size:70% -King Arthur Baking Company. 26:16.466 --> 26:18.166 align:start position:32.5% line:10% size:32.5% Find out more about our masa harina 26:18.300 --> 26:20.000 align:start position:20% line:10% size:60% at kingarthurbaking.com. 26:20.133 --> 26:23.000 align:start position:35% line:10% size:25% -Oléico -- High Oleic Safflower Oil. 26:23.133 --> 26:26.166 align:start position:12.5% line:10% size:72.5% -Tecate Alta Cerveza Suprema. 26:26.300 --> 26:28.000 align:start position:30% line:10% size:40% Mexico is in us. 26:28.133 --> 26:30.466 align:start position:27.5% line:10% size:45% -FEMSA Foundation. 26:30.633 --> 26:33.000 align:start position:47.5% line:10% size:5% ♪♪ 26:33.133 --> 26:35.333 align:start position:30% line:79.33% size:42.5% -Proud to support "Pati's Mexican Table" 26:35.466 --> 26:37.100 align:start position:22.5% line:84.67% size:52.5% on public television. 26:38.833 --> 26:41.666 align:start position:47.5% line:10% size:5% ♪♪ 26:42.800 --> 26:45.166 align:start position:47.5% line:10% size:5% ♪♪