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00:00:00,800 --> 00:00:03,866
-Getting back to our roots 
helps us understand what we love

2
00:00:04,000 --> 00:00:08,100
and why we love it so much, 
rediscovering a nearly lost art

3
00:00:08,233 --> 00:00:11,266
or an adult twist 
on a childhood favorite.

4
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I grew up eating 
 sapote negro  for dessert

5
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like at least once a week. 
-Mm-hmm.

6
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-When we find those flavors 
and textures

7
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that remind us who we are, 
it is a treasure.

8
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In my kitchen, do I have a treat 
for you today.

9
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I cook with my friend 
and fellow Chilango

10
00:00:28,233 --> 00:00:31,600
Francisco Migoya, 
head chef at Modernist Cuisine,

11
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one of the most innovative 
kitchens in the entire world.

12
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Together, we make one of 
the most comforting foods,

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pellizcadas 
with chicharrón and salsa verde.

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And because Francisco 
is an expert

15
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in the science 
behind breadmaking,

16
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he's going to show me 
how to make the perfect conchas.

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Whoa! Whoa!

18
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Come with us, back to our roots.

19
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-♪  Dame, dame  ♪

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♪  Dame tu chocolate  ♪

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♪  Dame, dame  ♪

22
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♪  Dame café caliente  ♪

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♪  Dame, dame  ♪

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♪  Dame tu corazón  ♪

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♪♪

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-"Pati's Mexican Table" 
is made possible by...

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♪♪

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♪♪

29
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-♪ Avocados from Mexico

30
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Over 40 years, 
 bringing authentic

31
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Latin American flavors 
 to your table.

32
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Tropical Cheese.

33
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-Stand Together -- 
helping every person rise.

34
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More information 
at StandTogether.org.

35
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-Here, the typical 
arroz con pollo...or not.

36
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Unfollow  la receta. 
Mahatma rice.

37
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-King Arthur Baking Company.

38
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Find out more 
about our masa harina

39
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at kingarthurbaking.com.

40
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-Oléico -- 
High Oleic Safflower Oil.

41
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-Tecate Alta Cerveza Suprema.

42
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Mexico is in us.

43
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-FEMSA Foundation.

44
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♪♪

45
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-I'm so thrilled that you are 
in my kitchen, Francisco.

46
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-I am thrilled to be here. 
Thank you.

47
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-I have been 
in your work kitchen.

48
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-You have.

49
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-Which is this incredible, 
like, food-science lab.

50
00:02:14,600 --> 00:02:15,633
-Mm-hmm.

51
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-And now you're here 
in my home kitchen.

52
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-Which is equally incredible.

53
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-And you are so good at things

54
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that you need 
so much knowledge for,

55
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and I'm just good at messy.

56
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[ Both laugh ]

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This is Francisco Migoya.

58
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He's a world-renowned 
pastry chef and author.

59
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As head chef 
at Modernist Cuisine,

60
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he's at the vanguard 
of food research and testing.

61
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But as a Mexican, he also 
can't resist the taste of these

62
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pellizcadas 
with chicharrón salsa verde.

63
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Don't you love chicharrón 
and salsa?

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-It's just the texture 
of it is incredible.

65
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-Chicharrón is pork cracklings, 
right?

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-Yes, it's the rendered skin of 
-- of a pig.

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And I think, you know, 
people would wonder why are you

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taking something that's crunchy,

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crispy and then 
intentionally making it soggy...

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-Yeah. 
-...and I think it's important

71
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for people 
to know that it's worth it...

72
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-Exactly. 
-...getting it to that point.

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-I wanted to make 
a three-chili salsa verde --

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a poblano, a jalapeño, 
a serrano.

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-Mm-hmm.

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-We have 2 pounds 
of tomatillos,

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and we just want them 
to cook to mushy and soft.

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-Okay. 
-So, if you want to help me

79
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cut that jalapeño and we can 
add it in there just --

80
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-So, the whole thing 
with the seeds, right?

81
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-The whole thing. 
I always use the seeds.

82
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-Do you feel like it 
makes it spicier, like the --

83
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-Yeah. 
-Definitely, right.

84
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-The seeds and the veins. 
-Mm-hmm.

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-The poblanos, 
I do remove the seeds.

86
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I find that the seeds 
of the poblano chilis

87
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are kind of bitter.

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We can also add 
a bunch of cilantro,

89
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and I like using the leaves 
and the stems.

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What about you?

91
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-So you -- I agree.

92
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The stems have 
a lot of flavor, too.

93
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-So, the tomatillos are ready. 
Super mushy. Soft.

94
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♪♪

95
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Okay, so now I'm adding 
a cup of chicken broth.

96
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1 teaspoon salt.

97
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-Mm-hmm.

98
00:04:05,900 --> 00:04:08,900
-I like to puree until smooth 
but not completely smooth.

99
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-So, a little chunky? 
-Yeah.

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[ Blender whirring ]

101
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♪♪

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I like the salsa verde 
where you can --

103
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you can see the seeds,

104
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and then you can also bite them, 
you know.

105
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-Feel them. 
The color is beautiful.

106
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-I'm going to season the sauce.

107
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-So, you're going to 
cook it a little bit?

108
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-Yeah. I'm using safflower oil,

109
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and I like safflower 
because it is so neutral.

110
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-Mm-hmm. 
-So, it's like --

111
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-So it doesn't add flavor. 
-Flavorless, odorless.

112
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We want the oil 
to really heat up.

113
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-Okay.

114
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[ Sizzling ]

115
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-That is so Mexican.

116
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-Yes. [ Chuckles ]

117
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-Okay.

118
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So, we can just -- oops. 
Yeah. Good save.

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-Thanks. 
-So, do you think, Francisco,

120
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that your house, would you say 
it's more of an American kitchen

121
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or a Mexican kitchen 
or a Mexican-American kitchen?

122
00:05:02,700 --> 00:05:05,466
-I would say it's -- 
I mean, I have the tools

123
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that I need to make 
the food that I like to make.

124
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-Yes.

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-Whether it's 
American of Mexican.

126
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-I imagine it is 
really organized.

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-Somewhat, yeah,

128
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but it's not like my kitchen 
at work, which you've seen.

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00:05:16,466 --> 00:05:17,500
-Oh, yeah.

130
00:05:17,633 --> 00:05:18,500
-I mean, that's like 
entering a spaceship.

131
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-It is!

132
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I'm turning it off because 
the sauce is already hot.

133
00:05:23,566 --> 00:05:25,133
-Are we adding all of this? 
-Yeah.

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You know what? It seems like 
it's a lot of chicharrón.

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-It's going to shrink, though, 
right?

136
00:05:28,600 --> 00:05:29,733
-But it's going to -- yeah,

137
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the chicharrón is going to start 
absorbing the sauce.

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00:05:32,766 --> 00:05:33,833
[ Crackling ]

139
00:05:33,966 --> 00:05:35,566
Can you hear that?

140
00:05:35,700 --> 00:05:39,200
The sauce is getting into 
all the chicharrón bubbles.

141
00:05:39,333 --> 00:05:40,800
-Yep. 
-You've made sopas at home?

142
00:05:40,933 --> 00:05:42,733
-I have. 
-You've made tortillas at home?

143
00:05:42,866 --> 00:05:44,400
-Yes. 
-So, it's the same masa.

144
00:05:44,533 --> 00:05:45,566
-Mm-hmm.

145
00:05:45,700 --> 00:05:48,066
-We have 2 1/2 cups 
of masa harina.

146
00:05:48,200 --> 00:05:50,166
1/2 a teaspoon salt.

147
00:05:50,300 --> 00:05:52,666
2 cups of lukewarm water.

148
00:05:52,800 --> 00:05:54,500
I want to use 
your bakers' hands.

149
00:05:54,633 --> 00:05:55,500
Please.

150
00:05:55,633 --> 00:05:56,933
-So, you go straight 
with your hands.

151
00:05:57,066 --> 00:05:59,633
What I do is I will always 
keep one hand clean.

152
00:05:59,766 --> 00:06:01,200
-Yeah. Yeah. 
-Because this way,

153
00:06:01,333 --> 00:06:03,433
I can spin and turn 
while the other hand gets dirty.

154
00:06:03,566 --> 00:06:04,466
So -- 
-Okay.

155
00:06:04,600 --> 00:06:05,833
-I would never put two hands in.

156
00:06:05,966 --> 00:06:10,900
-This is so smart, and I always 
put my two hands in.

157
00:06:11,033 --> 00:06:12,800
You feel it, right? 
So nice and warm.

158
00:06:12,933 --> 00:06:13,800
-Mm-hmm.

159
00:06:13,933 --> 00:06:15,200
-See, I already put 
my two hands in.

160
00:06:15,333 --> 00:06:17,133
-So, it feels like clay.

161
00:06:17,266 --> 00:06:21,900
-So, what I do, is I will 
just grab the whole masa.

162
00:06:22,033 --> 00:06:24,566
I just go half, 
in half, in half.

163
00:06:24,733 --> 00:06:27,166
♪♪

164
00:06:27,300 --> 00:06:29,000
-And your hands have to be wet? 
Is that better than --

165
00:06:29,133 --> 00:06:30,233
-It's better.

166
00:06:30,366 --> 00:06:32,533
We have our tortilla press.

167
00:06:32,666 --> 00:06:36,200
Close down, 
not pressing too hard.

168
00:06:36,333 --> 00:06:39,533
You want it to be like 
1/4-inch thick,

169
00:06:39,666 --> 00:06:41,866
so it's much thicker 
than a tortilla.

170
00:06:42,000 --> 00:06:45,366
You have your comal, your pan, 
at medium heat,

171
00:06:45,500 --> 00:06:49,633
and it's going to cook for like 
1 /2 to 2 minutes per side.

172
00:06:49,800 --> 00:06:52,900
♪♪

173
00:06:53,033 --> 00:06:54,866
So, now we take these out.

174
00:06:55,000 --> 00:06:59,166
You go around with your hands 
or with, like, a kitchen towel.

175
00:06:59,300 --> 00:07:01,366
We're gonna pinch around.

176
00:07:01,500 --> 00:07:03,200
Put them back there.

177
00:07:03,333 --> 00:07:04,866
And then they finish cooking.

178
00:07:05,033 --> 00:07:06,733
♪♪

179
00:07:06,866 --> 00:07:07,733
These are ready. 
-Mm-hmm.

180
00:07:07,866 --> 00:07:08,900
-But now we're gonna

181
00:07:09,033 --> 00:07:12,000
brush them with a little oil 
to crisp them up.

182
00:07:12,166 --> 00:07:13,833
♪♪

183
00:07:13,966 --> 00:07:17,200
So, we have our pellizcadas, 
and now they're nice and crispy.

184
00:07:17,333 --> 00:07:18,766
-Mm-hmm. 
-Do you want yours with beans?

185
00:07:18,900 --> 00:07:20,133
-Mm-hmm.

186
00:07:20,300 --> 00:07:21,666
♪♪

187
00:07:21,800 --> 00:07:23,400
-This is like 
the perfect texture

188
00:07:23,533 --> 00:07:25,966
'cause, see, that absorbed 
all the sauce.

189
00:07:26,100 --> 00:07:27,300
-Mm-hmm. Look delicious.

190
00:07:27,433 --> 00:07:30,266
-I'm making these 
for big bites, okay?

191
00:07:30,400 --> 00:07:31,966
Let me -- Do you want --

192
00:07:32,100 --> 00:07:33,600
-Everything. 
-You want --

193
00:07:33,733 --> 00:07:36,400
Okay, you're just like me. 
Yay. I like that.

194
00:07:36,533 --> 00:07:37,600
So, we're going to use not one

195
00:07:37,733 --> 00:07:39,200
but two different 
kinds of cheese.

196
00:07:39,333 --> 00:07:41,433
-Mm-hmm. 
-We're going to use the fresco,

197
00:07:41,566 --> 00:07:44,100
which is fresh and tangy.

198
00:07:44,233 --> 00:07:46,466
-Mm-hmm.

199
00:07:46,600 --> 00:07:48,133
-We're going to do 
the Cotija, too.

200
00:07:48,266 --> 00:07:52,266
-Okay. 
-Which is salty, aged.

201
00:07:52,400 --> 00:07:55,766
-Would a crema make any sense? 
-Oh, my gosh, yes, please.

202
00:07:55,933 --> 00:07:57,966
♪♪

203
00:07:58,100 --> 00:08:01,966
-Mexican crema is 
a very specific consistency

204
00:08:02,100 --> 00:08:04,300
that I haven't found 
anywhere else.

205
00:08:04,433 --> 00:08:08,733
-It is between sour cream 
and heavy cream.

206
00:08:08,866 --> 00:08:10,533
-So, what would you say 
to somebody if they used a fork

207
00:08:10,666 --> 00:08:11,933
and a knife to eat this?

208
00:08:12,066 --> 00:08:13,133
-That would be my husband.

209
00:08:13,266 --> 00:08:15,966
-Oh, really? Right. 
-It's gonna be hot.

210
00:08:16,100 --> 00:08:17,466
-Do we cheer with the taco -- 
 -Sí.

211
00:08:17,600 --> 00:08:18,966
-With the pellizcadas? 
 -Sí.

212
00:08:19,100 --> 00:08:20,700
-Okay. Cheers.

213
00:08:20,833 --> 00:08:22,033
[ Crunch ]

214
00:08:22,166 --> 00:08:24,933
-Mmm. My God. So good.

215
00:08:25,066 --> 00:08:27,400
And the texture 
of the chicharrón is like --

216
00:08:27,533 --> 00:08:30,633
you get chewy 
followed by crunchy.

217
00:08:30,766 --> 00:08:32,033
And that's -- 
we love those things.

218
00:08:32,166 --> 00:08:34,500
As human beings, 
we love that textural contrast.

219
00:08:34,633 --> 00:08:36,333
You also get 
the different flavors.

220
00:08:36,466 --> 00:08:38,600
You get this, like, 
sweet-sour from the cream.

221
00:08:38,733 --> 00:08:40,666
You get the taste 
of the cooked masa.

222
00:08:40,800 --> 00:08:42,066
And the beans. Right?

223
00:08:42,200 --> 00:08:45,366
-This, to me, 
is like comfort Mexican food.

224
00:08:45,500 --> 00:08:46,600
-Mm-hmm.

225
00:08:46,733 --> 00:08:47,600
-I think you're making 
more of a mess than me.

226
00:08:47,733 --> 00:08:49,166
-I am.

227
00:08:49,300 --> 00:08:50,300
-[ Chuckles ]

228
00:08:50,466 --> 00:08:52,133
♪♪

229
00:08:52,266 --> 00:08:56,033
Whenever I visit a new city, 
I always ask around

230
00:08:56,166 --> 00:08:58,233
for recommendations 
for where to eat.

231
00:08:58,366 --> 00:09:02,333
Over and over again, everybody, 
including my sister Karen,

232
00:09:02,466 --> 00:09:04,900
mentioned a tiny restaurant 
in Guadalajara

233
00:09:05,033 --> 00:09:08,633
making a big impact 
on the cuisine of Jalisco...

234
00:09:08,766 --> 00:09:11,033
iHola! 
-iHola!

235
00:09:11,166 --> 00:09:13,533
-...Xokol. Husband and wife 
Oscar and Xrysw

236
00:09:13,666 --> 00:09:15,066
are both in their 20s,

237
00:09:15,200 --> 00:09:19,033
and they have won international 
accolades for their cooking.

238
00:09:19,166 --> 00:09:22,166
It's a sanctuary 
for all things corn, no?

239
00:09:22,300 --> 00:09:26,933
-[ Speaks Spanish ]

240
00:09:27,066 --> 00:09:30,100
-Before opening Xokol, 
Oscar and Xrysw

241
00:09:30,233 --> 00:09:33,000
trained in some of the best 
restaurants in Mexico,

242
00:09:33,133 --> 00:09:37,033
but they felt disconnected 
from their indigenous roots.

243
00:09:37,166 --> 00:09:40,733
-[ Speaks Spanish ]

244
00:09:40,866 --> 00:09:43,700
-[ Speaks Spanish ] 
 -Sí.

245
00:09:54,833 --> 00:09:57,400
-They went back 
to their family kitchens,

246
00:09:57,533 --> 00:09:59,966
where they rediscovered 
flavors and techniques

247
00:10:00,100 --> 00:10:03,400
that aren't easily found 
in today's restaurants.

248
00:10:03,533 --> 00:10:05,100
They brought 
what they learned to Xokol,

249
00:10:05,233 --> 00:10:09,200
where they are doing exciting 
and delicious things with corn.

250
00:10:09,333 --> 00:10:11,466
[ Speaks Spanish ] 
three kinds of corn masa?

251
00:10:11,600 --> 00:10:15,933
-Sí.

252
00:10:16,066 --> 00:10:18,500
-They get their corn from 
local growers,

253
00:10:18,633 --> 00:10:20,300
and then they nixtamalize it.

254
00:10:20,433 --> 00:10:21,766
It's an ancient process

255
00:10:21,900 --> 00:10:24,766
that many people 
are revitalizing these days,

256
00:10:24,900 --> 00:10:27,466
but the passion and dedication 
Oscar and Xrysw

257
00:10:27,600 --> 00:10:29,933
have for corn 
goes deeper than that.

258
00:10:30,066 --> 00:10:31,600
They're bringing back traditions

259
00:10:31,733 --> 00:10:34,633
rarely seen 
outside of ancestral kitchens.

260
00:10:34,766 --> 00:10:37,966
-[ Speaks Spanish ] 
 -Sí.

261
00:10:38,100 --> 00:10:40,633
-This is a beautiful thing.

262
00:10:40,766 --> 00:10:42,766
[ Conversing in Spanish ]

263
00:10:45,133 --> 00:10:47,966
This is an ancient way 
of coloring food,

264
00:10:48,100 --> 00:10:51,200
and this is an 
insect that grows in --

265
00:10:51,333 --> 00:10:52,666
-[ Speaks Spanish ]

266
00:11:02,233 --> 00:11:03,433
-Sí.

267
00:11:03,566 --> 00:11:06,700
First, they apply 
the crimson pigment,

268
00:11:06,833 --> 00:11:09,166
then they lay a tortilla 
on the stand

269
00:11:09,300 --> 00:11:11,400
so that it picks up the pattern.

270
00:11:11,533 --> 00:11:13,533
Finally, the heat of the grill

271
00:11:13,666 --> 00:11:16,500
fixes a beautiful design 
on the tortilla.

272
00:11:16,633 --> 00:11:17,966
-[ Speaks Spanish ]

273
00:11:18,100 --> 00:11:19,600
-Ah! Look at the puff!

274
00:11:19,733 --> 00:11:21,500
It's my first time seeing this.

275
00:11:21,633 --> 00:11:23,000
It's so beautiful.

276
00:11:23,133 --> 00:11:24,300
-[ Speaks Spanish ]

277
00:11:24,433 --> 00:11:26,166
-Oh, wow. Wow, wow, wow!

278
00:11:26,300 --> 00:11:28,200
Look! [ Speaks Spanish ]

279
00:11:28,333 --> 00:11:31,933
[ Conversing in Spanish ]

280
00:11:39,300 --> 00:11:40,133
-Sí.

281
00:11:40,300 --> 00:11:42,033
♪♪

282
00:11:42,166 --> 00:11:44,066
[ Speaks Spanish ]

283
00:11:44,200 --> 00:11:45,333
-[ Speaks Spanish ]

284
00:11:45,466 --> 00:11:46,366
-Sí. 
 -Sí.

285
00:11:46,500 --> 00:11:48,466
-[ Speaks Spanish ]

286
00:11:48,600 --> 00:11:50,733
That's what we wanted to do! 
That's what we wanted to do!

287
00:11:50,866 --> 00:11:53,533
Tostada raspadas, 
or scraped tortillas,

288
00:11:53,666 --> 00:11:55,700
are an iconic piece 
of Guadalajara.

289
00:11:55,833 --> 00:11:57,533
Just after cooking a tortilla,

290
00:11:57,666 --> 00:12:00,600
the softer side 
is carefully scraped off...

291
00:12:00,733 --> 00:12:01,800
Wow.

292
00:12:01,933 --> 00:12:04,200
...and the side that remains 
is left to dry.

293
00:12:04,333 --> 00:12:07,500
[ Conversing in Spanish ]

294
00:12:18,100 --> 00:12:20,600
On top of the chintextle,

295
00:12:20,733 --> 00:12:24,233
guacamole, pumpkin seeds, 
grated Cotija cheese,

296
00:12:24,366 --> 00:12:27,000
and topped 
with yellow tomatoes.

297
00:12:27,133 --> 00:12:28,833
[ Speaks Spanish ]

298
00:12:29,000 --> 00:12:30,900
♪♪

299
00:12:31,033 --> 00:12:34,100
My first time eating 
a ceremonial tortilla.

300
00:12:34,233 --> 00:12:35,300
[ Speaks Spanish ]

301
00:12:35,433 --> 00:12:37,700
When you really 
want to eat something, it falls.

302
00:12:37,833 --> 00:12:40,100
That's the law. 
That's the law of the world.

303
00:12:40,233 --> 00:12:41,900
[ Conversing in Spanish ]

304
00:12:42,033 --> 00:12:43,333
A charred salsita.

305
00:12:43,466 --> 00:12:45,166
I can't eat a taco 
without a salsa.

306
00:12:45,333 --> 00:12:46,900
♪♪

307
00:12:47,033 --> 00:12:49,566
Mmm.

308
00:12:49,700 --> 00:12:54,166
Mmm. Mmm. Mm-hmm.

309
00:12:54,300 --> 00:12:55,633
Mm-hmm.

310
00:12:55,766 --> 00:12:58,200
[ Speaks Spanish ]

311
00:12:58,366 --> 00:13:00,133
♪♪

312
00:13:00,266 --> 00:13:02,500
[ Speaks Spanish ] 
This is so good.

313
00:13:02,666 --> 00:13:04,000
♪♪

314
00:13:04,133 --> 00:13:06,100
Mmm.

315
00:13:06,233 --> 00:13:08,400
-[ Speaks Spanish ]

316
00:13:11,933 --> 00:13:15,833
-[ Speaks Spanish ]

317
00:13:19,800 --> 00:13:23,000
Every single dish 
is like a piece of art.

318
00:13:23,133 --> 00:13:24,866
I'm so glad my sister 
recommended it.

319
00:13:25,000 --> 00:13:27,766
Everybody has been 
recommending it, to be honest.

320
00:13:27,900 --> 00:13:30,466
[ Conversing in Spanish ]

321
00:13:30,633 --> 00:13:34,133
♪♪

322
00:13:34,266 --> 00:13:38,133
Francisco, I think that 
the most iconic of pan dulces

323
00:13:38,266 --> 00:13:39,333
is the concha, right?

324
00:13:39,466 --> 00:13:40,566
-It is, yes.

325
00:13:40,700 --> 00:13:44,600
-And it is a bread 
that is usually terrible.

326
00:13:44,733 --> 00:13:45,633
-[ Chuckles ] Yes.

327
00:13:45,766 --> 00:13:46,833
The main reason is because

328
00:13:46,966 --> 00:13:48,466
typically, 
conchas are super dry,

329
00:13:48,600 --> 00:13:50,433
so, the -- 
the fat really matters here.

330
00:13:50,566 --> 00:13:53,966
So, we're gonna 
make ours with butter.

331
00:13:54,100 --> 00:13:55,333
-You have a bread book,

332
00:13:55,466 --> 00:13:57,966
and you think 
in, like, percentages.

333
00:13:58,100 --> 00:14:00,633
And if there is someone 
who can teach us

334
00:14:00,766 --> 00:14:02,666
how to get conchas right, 
it is you.

335
00:14:02,833 --> 00:14:04,000
♪♪

336
00:14:04,133 --> 00:14:06,166
The first thing 
we're gonna start with is...?

337
00:14:06,300 --> 00:14:08,733
-The liquid components, 
which is milk and water.

338
00:14:08,866 --> 00:14:10,666
-So we have about 
1/2 cup of milk.

339
00:14:10,800 --> 00:14:12,100
-Yes. 
-Okay.

340
00:14:12,233 --> 00:14:14,000
-And water, 
and then what you're gonna do

341
00:14:14,133 --> 00:14:15,166
is you're gonna take the yeast.

342
00:14:15,300 --> 00:14:16,433
-Yeah. 
-Now, we're using dry yeast...

343
00:14:16,566 --> 00:14:17,500
-Yeah.

344
00:14:17,633 --> 00:14:18,800
-...but there's two kinds 
that you can get.

345
00:14:18,933 --> 00:14:21,400
I would say that if you ever see 
active dry yeast,

346
00:14:21,533 --> 00:14:23,833
avoid it, if you can get 
instant dry yeast.

347
00:14:23,966 --> 00:14:26,000
Instant, you just need 
to mix it with the water.

348
00:14:26,133 --> 00:14:28,533
With the active yeast, 
you're using hot water

349
00:14:28,666 --> 00:14:30,500
to, like, break through 
all of those dead yeast cells

350
00:14:30,633 --> 00:14:31,866
to get to the live yeast cells,

351
00:14:32,000 --> 00:14:34,333
so it's a bit 
of a thin line there

352
00:14:34,466 --> 00:14:35,700
of over-fermenting 
and under-fermenting.

353
00:14:35,833 --> 00:14:39,500
-So, all I need to know 
is no active, yes instant.

354
00:14:39,633 --> 00:14:41,066
Okay, so we have how much?

355
00:14:41,200 --> 00:14:42,100
-8 grams.

356
00:14:42,233 --> 00:14:45,066
Your goal 
is to just dissolve it here.

357
00:14:45,200 --> 00:14:48,366
The next thing we're going to do 
is we're gonna add the eggs.

358
00:14:48,500 --> 00:14:50,566
Then we're gonna put 
3 1/2 cups of flour.

359
00:14:50,700 --> 00:14:51,900
-Tell me about 
the kind of flour.

360
00:14:52,033 --> 00:14:54,200
-Yes. We want to have 
a very strong flour.

361
00:14:54,333 --> 00:14:56,833
When you buy your package 
of flour, just get --

362
00:14:56,966 --> 00:14:59,166
it's gonna say "high gluten" 
or "high protein."

363
00:14:59,333 --> 00:15:00,733
♪♪

364
00:15:00,866 --> 00:15:03,300
Then you can put the fat 
in there, which is the butter.

365
00:15:03,433 --> 00:15:06,233
-So, we have 120 grams, 
which is about 1/2 cup.

366
00:15:06,366 --> 00:15:07,600
-1/2 cup. 
-And you have the butter...

367
00:15:07,733 --> 00:15:09,533
-It's room temperature. 
-...and it's room temperature.

368
00:15:09,666 --> 00:15:10,900
-If you're gonna make 
this recipe,

369
00:15:11,033 --> 00:15:12,433
use European-style butter.

370
00:15:12,566 --> 00:15:14,733
European butters are 80% fat, 
so they have higher

371
00:15:14,866 --> 00:15:16,566
fat percentage 
than American butters.

372
00:15:16,700 --> 00:15:19,166
-Okay. So 1/3 cup, 
plus 2 teaspoons of sugar.

373
00:15:19,300 --> 00:15:20,233
-Yes.

374
00:15:20,366 --> 00:15:21,400
-And then 2 1/4 teaspoons 
of salt.

375
00:15:21,533 --> 00:15:23,533
-2 1/4 teaspoons of salt. 
-About 12 grams.

376
00:15:23,666 --> 00:15:25,133
So, 2 1/2 teaspoons of vanilla.

377
00:15:25,266 --> 00:15:26,700
-Mm-hmm.

378
00:15:26,833 --> 00:15:28,633
Okay, so --

379
00:15:28,766 --> 00:15:30,033
-So now we have 
everything in here.

380
00:15:30,166 --> 00:15:32,400
-So, everything is in here, 
and we're gonna start slow.

381
00:15:32,533 --> 00:15:33,533
-Yes. 
-If you start fast,

382
00:15:33,666 --> 00:15:34,833
you're going to be 
wearing the ingredients.

383
00:15:34,966 --> 00:15:36,366
-Yes.

384
00:15:36,500 --> 00:15:38,766
-And once the ingredients start 
to know each other and combine,

385
00:15:38,900 --> 00:15:40,533
then you can start 
picking up the speed.

386
00:15:40,666 --> 00:15:43,100
The most important thing 
to understand

387
00:15:43,233 --> 00:15:45,800
about mixing this dough 
is that the fat...

388
00:15:45,933 --> 00:15:46,933
-Mm-hmm.

389
00:15:47,066 --> 00:15:49,433
-...gets in the way 
of gluten formation.

390
00:15:49,566 --> 00:15:50,900
This is gonna take a while, 
okay?

391
00:15:51,033 --> 00:15:53,266
-Okay. 
-It's about 20 minutes.

392
00:15:53,433 --> 00:15:57,766
♪♪

393
00:15:57,900 --> 00:15:59,233
So, you can see now, this,

394
00:15:59,366 --> 00:16:00,933
how it's slapping 
the side of the bowl.

395
00:16:01,066 --> 00:16:02,566
-Yeah. 
-It's cleaning up

396
00:16:02,700 --> 00:16:05,100
all of the stuff 
that is on the side of the bowl.

397
00:16:05,233 --> 00:16:06,200
-Okay.

398
00:16:06,333 --> 00:16:08,200
It is so shiny.

399
00:16:08,333 --> 00:16:10,133
-So, this is called 
a windowpane test.

400
00:16:10,266 --> 00:16:12,100
-Okay.

401
00:16:12,233 --> 00:16:14,166
-And we're going to -- I like 
to put a little bit of oil

402
00:16:14,300 --> 00:16:16,433
on my hands so it doesn't, 
like, stick to my hands.

403
00:16:16,566 --> 00:16:17,966
-Okay. Yeah. 
-And so you can see how --

404
00:16:18,100 --> 00:16:20,133
look at that. 
-Oh!

405
00:16:20,266 --> 00:16:22,166
-This is all developed gluten,

406
00:16:22,300 --> 00:16:24,233
but this is called 
a windowpane test, right?

407
00:16:24,366 --> 00:16:25,966
-Beautiful. 
-You can see light through it.

408
00:16:26,100 --> 00:16:28,000
-Yeah. 
-So that membrane, all of this,

409
00:16:28,133 --> 00:16:29,466
you can actually see the gluten.

410
00:16:29,600 --> 00:16:31,533
To me, 
this is a beautiful dough.

411
00:16:31,666 --> 00:16:34,133
It's, like, super stretchy. 
You can see how elastic it is.

412
00:16:34,266 --> 00:16:35,733
-Oh! 
-The sheet pan,

413
00:16:35,866 --> 00:16:38,033
we put a little bit of oil 
on it.

414
00:16:38,166 --> 00:16:39,466
It comes out in one shot, see?

415
00:16:39,600 --> 00:16:41,000
-Sí. 
-Okay, but if we start

416
00:16:41,133 --> 00:16:42,666
with a blob like this, 
it's a little bit

417
00:16:42,800 --> 00:16:44,500
more challenging 
to get nice, even shapes.

418
00:16:44,633 --> 00:16:45,633
-Right. 
-So, what I like to do

419
00:16:45,766 --> 00:16:47,333
is something that, 
in, you know,

420
00:16:47,466 --> 00:16:49,466
baker's terms 
is called a four-fold.

421
00:16:49,600 --> 00:16:51,966
Take one end, fold it in.

422
00:16:52,100 --> 00:16:54,000
Two. Three.

423
00:16:54,133 --> 00:16:55,333
-Three. 
-And then four.

424
00:16:55,466 --> 00:16:56,500
And then we flip it over.

425
00:16:56,633 --> 00:16:57,866
-Oh, that's beautiful!

426
00:16:58,000 --> 00:16:59,333
-We can put a little bit of oil 
on top.

427
00:16:59,466 --> 00:17:00,800
-Okay. 
-So, you can use this,

428
00:17:00,933 --> 00:17:03,800
or if you have, like, oil spray, 
that's fine, too.

429
00:17:03,933 --> 00:17:07,000
We want to get it cold 
so, like, the butter will harden

430
00:17:07,133 --> 00:17:09,966
and it will produce a firm dough 
that we can then divide

431
00:17:10,100 --> 00:17:11,400
and then shape into balls.

432
00:17:11,533 --> 00:17:12,666
Half-an-hour outside.

433
00:17:12,800 --> 00:17:14,533
After that, it goes 
in the fridge for two hours.

434
00:17:14,666 --> 00:17:15,866
-Two hours.

435
00:17:16,033 --> 00:17:17,066
♪♪

436
00:17:17,200 --> 00:17:19,366
There are so many things 
that come from Jalisco

437
00:17:19,500 --> 00:17:21,700
that define Mexican culture.

438
00:17:21,833 --> 00:17:23,333
I'm in the town of Tequila

439
00:17:23,466 --> 00:17:26,066
to meet with Chef Marin 
to learn how a master

440
00:17:26,200 --> 00:17:29,900
behind the bar 
uses Jalisco's cherished tequila

441
00:17:30,033 --> 00:17:33,466
in an extraordinary cocktail 
and a surprising dessert.

442
00:17:33,600 --> 00:17:35,933
-Chef Marin, [Speaks Spanish]

443
00:17:36,066 --> 00:17:37,200
Are we doing a drink first?

444
00:17:37,333 --> 00:17:38,866
-Yes. [ Speaks Spanish ]

445
00:17:39,000 --> 00:17:41,066
-Sí.  What's the name 
of the cocktail?

446
00:17:41,200 --> 00:17:44,300
-Viejo Ramos. It's like -- 
like an homage for --

447
00:17:44,433 --> 00:17:46,066
for your grandfather.

448
00:17:46,200 --> 00:17:48,500
We have 1 ounce ginger syrup.

449
00:17:48,633 --> 00:17:49,733
-[ Speaks Spanish ]

450
00:17:49,866 --> 00:17:51,566
-Lemon juice, yes. 2 ounces...

451
00:17:51,700 --> 00:17:52,633
-2 ounces.

452
00:17:52,766 --> 00:17:54,400
-...of pacharán,

453
00:17:54,533 --> 00:17:57,400
and the star of the cocktail... 
-Uh-uh.

454
00:17:57,533 --> 00:17:58,900
-...tequila añejo.

455
00:17:59,033 --> 00:18:00,433
-Why did you choose añejo?

456
00:18:00,566 --> 00:18:02,733
-The wood flavor is amazing. 
-Mm.

457
00:18:02,866 --> 00:18:05,000
-And now showtime. 
Do you want to try it?

458
00:18:05,133 --> 00:18:07,600
-Yeah.

459
00:18:11,500 --> 00:18:13,500
-Mmm.

460
00:18:13,633 --> 00:18:17,900
[ Speaks Spanish ]

461
00:18:18,033 --> 00:18:19,066
It's refreshing.

462
00:18:19,200 --> 00:18:20,233
A little sweet.

463
00:18:20,366 --> 00:18:22,333
The flavors continue to evolve.

464
00:18:22,466 --> 00:18:24,066
[ Speaks Spanish ]

465
00:18:24,233 --> 00:18:25,133
♪♪

466
00:18:25,266 --> 00:18:28,600
It is fascinating 
how food and drinks here

467
00:18:28,733 --> 00:18:30,733
often pay homage to heritage.

468
00:18:30,866 --> 00:18:33,000
We're gonna make a dessert?

469
00:18:33,133 --> 00:18:35,466
-Yes.  Dulce de sapote negro.

470
00:18:35,600 --> 00:18:37,166
[ Speaks Spanish ]

471
00:18:37,300 --> 00:18:38,366
-[ Speaks Spanish ]

472
00:18:38,500 --> 00:18:39,600
-[ Speaks Spanish ]

473
00:18:39,733 --> 00:18:42,300
-I grew up eating 
 sapote negro  for dessert

474
00:18:42,433 --> 00:18:43,933
like at least once a week.

475
00:18:44,066 --> 00:18:46,500
[ Conversing in Spanish ]

476
00:18:46,633 --> 00:18:47,966
I want to show you guys.

477
00:18:48,100 --> 00:18:50,633
This is a sapote negro 
fruit puree.

478
00:18:50,766 --> 00:18:52,300
-Yes. The color is amazing.

479
00:18:52,433 --> 00:18:54,000
-It's shiny. It's silky.

480
00:18:54,133 --> 00:18:57,333
-And we are going to add 
some tequila to the sapote.

481
00:18:57,466 --> 00:18:59,366
-So, 
we're in the land of tequila,

482
00:18:59,500 --> 00:19:00,666
in the town of Tequila.

483
00:19:00,800 --> 00:19:01,800
-This one is clean.

484
00:19:01,933 --> 00:19:04,133
-We have the tequila 
just in the bottom.

485
00:19:04,266 --> 00:19:07,566
We're gonna have the sapote 
tequila in the middle.

486
00:19:07,700 --> 00:19:12,300
[ Speaks Spanish ]

487
00:19:12,433 --> 00:19:14,133
-[ Speaks Spanish ]

488
00:19:14,266 --> 00:19:15,133
Tequila gelatin.

489
00:19:15,266 --> 00:19:17,100
-[ Speaks Spanish ]

490
00:19:17,233 --> 00:19:19,500
Mmm. Like sweet tequila.

491
00:19:19,633 --> 00:19:21,066
-[ Speaks Spanish ]

492
00:19:21,200 --> 00:19:22,633
-Tangerine gelatin.

493
00:19:22,766 --> 00:19:25,766
-[ Conversing in Spanish ]

494
00:19:30,366 --> 00:19:35,200
Has dust made of gold.

495
00:19:35,333 --> 00:19:38,100
I feel bad about cracking it, 
it is so pretty.

496
00:19:38,266 --> 00:19:41,000
♪♪

497
00:19:41,133 --> 00:19:42,100
-[ Speaks Spanish ]

498
00:19:42,233 --> 00:19:45,366
-Ooh, I love it, 
and that is so Jalisco,

499
00:19:45,500 --> 00:19:48,166
like, the familiar, 
the tradition,

500
00:19:48,300 --> 00:19:51,133
but making it like 
an art form.

501
00:19:51,266 --> 00:19:52,633
It's beautiful.

502
00:19:52,766 --> 00:19:53,966
-Thank you very much.

503
00:19:54,100 --> 00:19:55,466
[ Conversing in Spanish ]

504
00:19:55,633 --> 00:19:56,900
♪♪

505
00:19:57,033 --> 00:19:59,033
-Francisco, 
two parts to the concha

506
00:19:59,166 --> 00:20:01,000
that are equally important, 
right?

507
00:20:01,133 --> 00:20:03,366
-Yes. So the topping.

508
00:20:03,500 --> 00:20:05,866
I think the topping 
is what makes the concha.

509
00:20:06,000 --> 00:20:09,733
It's a very simple recipe 
of shortening, flour,

510
00:20:09,866 --> 00:20:12,200
and powdered sugar.

511
00:20:12,333 --> 00:20:15,133
-So, 200 grams pastry flour. 
-Yes.

512
00:20:15,266 --> 00:20:17,233
So, that's 1 2/3 cup.

513
00:20:17,366 --> 00:20:19,200
We sift it because typically,

514
00:20:19,333 --> 00:20:21,500
these very low-protein flours 
tend to clump.

515
00:20:21,633 --> 00:20:23,200
-Okay. That's great to know. 
-Yes.

516
00:20:23,333 --> 00:20:24,400
-I don't like sifting.

517
00:20:24,533 --> 00:20:26,733
-No, it's a pain. 
-Okay.

518
00:20:26,866 --> 00:20:29,500
We have 200 grams 
of vegetable shortening.

519
00:20:29,633 --> 00:20:31,566
-Mm-hmm. 
-And then vanilla.

520
00:20:31,700 --> 00:20:34,100
-200 grams. 
-Okay, so it's --

521
00:20:34,233 --> 00:20:35,233
-It's equal parts.

522
00:20:35,366 --> 00:20:37,300
-It's equal parts! 
Here we have --

523
00:20:37,433 --> 00:20:38,866
-A very special ingredient.

524
00:20:39,000 --> 00:20:41,033
It's called pitaya, 
or dragon fruit.

525
00:20:41,166 --> 00:20:43,400
-The smell! 
-You can smell it, yeah.

526
00:20:43,533 --> 00:20:45,700
-It is so exotic.

527
00:20:45,833 --> 00:20:48,266
-And nothing could be easier 
than mixing this.

528
00:20:48,400 --> 00:20:51,066
This will, 
literally in a few seconds,

529
00:20:51,200 --> 00:20:53,066
just come together into a mass.

530
00:20:53,200 --> 00:20:55,333
-Become a paste. That's ready.

531
00:20:55,466 --> 00:20:56,766
-Completely come together. 
-Yeah.

532
00:20:56,900 --> 00:21:00,400
-Going to take half of it. 
-Okay. So, it's like Play-Doh.

533
00:21:00,533 --> 00:21:01,566
-Yeah.

534
00:21:01,700 --> 00:21:04,433
And so we want to get this thin, 
but not too thin.

535
00:21:04,566 --> 00:21:06,900
So I would say 
about 3 millimeters.

536
00:21:07,033 --> 00:21:08,400
In order to make 
our lives easier,

537
00:21:08,533 --> 00:21:10,400
we're going to get this cold 
for a little bit.

538
00:21:10,533 --> 00:21:12,733
-I feel so spoiled

539
00:21:12,866 --> 00:21:15,700
having, like, this private class 
with Francisco Migoya.

540
00:21:15,833 --> 00:21:17,400
-It's my pleasure. Yeah.

541
00:21:17,566 --> 00:21:19,100
♪♪

542
00:21:19,233 --> 00:21:22,733
-These go in the freezer 
to chill for 10 minutes.

543
00:21:22,900 --> 00:21:24,100
♪♪

544
00:21:24,233 --> 00:21:26,466
-So this dough is already 
nice and cold.

545
00:21:26,600 --> 00:21:28,466
For this, 
you absolutely need a scale.

546
00:21:28,600 --> 00:21:32,100
Same size is going to proof 
at the same time.

547
00:21:32,233 --> 00:21:33,966
70 grams is what we need, okay?

548
00:21:34,100 --> 00:21:35,066
-Okay.

549
00:21:35,200 --> 00:21:37,500
-86 grams, 
so we're going to take some off.

550
00:21:37,633 --> 00:21:39,466
Let's say you have less 
than what you need.

551
00:21:39,600 --> 00:21:42,033
You always have pieces 
that you can harvest from...

552
00:21:42,166 --> 00:21:43,600
-Yeah. 
-...to add.

553
00:21:43,733 --> 00:21:45,333
So then we have 70 grams. 
-Yeah.

554
00:21:45,500 --> 00:21:47,500
♪♪

555
00:21:47,633 --> 00:21:50,300
Oh, man.

556
00:21:50,433 --> 00:21:52,133
-You got it. Okay.

557
00:21:52,266 --> 00:21:54,133
Next, what we're gonna do 
is we're going to shape.

558
00:21:54,266 --> 00:21:55,933
We're gonna flatten it a bit.

559
00:21:56,066 --> 00:21:59,100
What I'm doing is I'm basically 
folding it into itself,

560
00:21:59,233 --> 00:22:00,600
like under, 
and then you want to make sure

561
00:22:00,733 --> 00:22:02,300
that the bottom 
is completely shut

562
00:22:02,433 --> 00:22:05,300
so that the dough will make 
a good, even expansion.

563
00:22:05,433 --> 00:22:08,766
The idea is you're trying to 
create tension within the dough.

564
00:22:08,900 --> 00:22:10,633
-Yeah. 
-We're gonna put five balls

565
00:22:10,766 --> 00:22:12,266
per sheet pan.

566
00:22:12,400 --> 00:22:13,433
-This is so nice. 
-It feels nice.

567
00:22:13,566 --> 00:22:16,000
-The dough is 
so incredibly soft.

568
00:22:16,166 --> 00:22:18,333
♪♪

569
00:22:18,466 --> 00:22:20,500
-These are chilled right now. 
-Mm-hmm.

570
00:22:20,633 --> 00:22:22,500
-We don't need them 
to necessarily be rock-hard.

571
00:22:22,633 --> 00:22:25,500
Just firm. Peel one.

572
00:22:25,633 --> 00:22:28,000
-Oh. 
-Then I flip it over.

573
00:22:28,133 --> 00:22:30,866
And then I peel, 
and then this is ready to go.

574
00:22:31,000 --> 00:22:33,466
I like to use a cookie cutter. 
-Okay.

575
00:22:33,600 --> 00:22:36,000
-It's about the size 
of the concha itself.

576
00:22:36,133 --> 00:22:38,500
We're gonna cut 
as many as we can.

577
00:22:38,633 --> 00:22:40,500
Carefully lift the topping.

578
00:22:40,633 --> 00:22:42,966
Put it right on top 
of the dough.

579
00:22:43,100 --> 00:22:45,133
Not fussing too much with them 
and just centering them.

580
00:22:45,266 --> 00:22:47,166
-Yeah, 'cause if you started 
messing with them,

581
00:22:47,300 --> 00:22:48,866
you heat them, and then... 
-Yeah.

582
00:22:49,000 --> 00:22:51,033
-...the vegetable shortening 
would start melting, right?

583
00:22:51,166 --> 00:22:52,533
-Because your hands are warm.

584
00:22:52,666 --> 00:22:55,033
This is a part where it's --

585
00:22:55,166 --> 00:22:56,966
it will take some practice. 
-Okay.

586
00:22:57,100 --> 00:22:58,533
-You don't want to 
squish too hard.

587
00:22:58,666 --> 00:23:00,366
-No. 
-But not too little, either.

588
00:23:00,500 --> 00:23:02,033
We're gonna dip it in flour.

589
00:23:02,166 --> 00:23:04,733
We want to do a little bit of, 
like, a rocking motion,

590
00:23:04,866 --> 00:23:06,566
and don't be afraid -- 
that's pretty good.

591
00:23:06,700 --> 00:23:08,100
-Push. 
-It's gonna give the pattern.

592
00:23:08,233 --> 00:23:09,166
-Okay, you're doing it 
more thicker.

593
00:23:09,300 --> 00:23:11,833
-Don't be afraid to push down. 
-Okay.

594
00:23:11,966 --> 00:23:14,366
-So now, what we need to do 
is we need to proof them.

595
00:23:14,500 --> 00:23:16,533
This takes about a couple hours 
at room temperature.

596
00:23:16,666 --> 00:23:17,966
-Okay.

597
00:23:18,100 --> 00:23:21,200
-But we want to protect them 
so that they don't get dry.

598
00:23:21,333 --> 00:23:22,700
These are compostable bags,

599
00:23:22,833 --> 00:23:24,766
and they work really great 
for this.

600
00:23:24,900 --> 00:23:25,766
What you do is...

601
00:23:25,900 --> 00:23:27,633
-Yes. 
-It's like a magic trick.

602
00:23:27,766 --> 00:23:28,833
-Oh, I like that!

603
00:23:28,966 --> 00:23:30,233
-And then you're just trapping 
the air in there,

604
00:23:30,366 --> 00:23:31,566
and I'm twisting this side.

605
00:23:31,700 --> 00:23:34,000
-Yeah. So you -- like this? 
-Yeah.

606
00:23:34,133 --> 00:23:35,400
Leave them on your counter.

607
00:23:35,533 --> 00:23:37,700
-Mm-hmm. 
-It takes a couple hours.

608
00:23:37,833 --> 00:23:38,733
[ Birds chirping ]

609
00:23:38,866 --> 00:23:40,733
You can see these. 
These are bigger.

610
00:23:40,866 --> 00:23:43,066
But we also smell, 
like, the yeast activity.

611
00:23:43,200 --> 00:23:44,266
-Yeah. 
-Right?

612
00:23:44,400 --> 00:23:46,033
We don't smell alcohol, 
which is a good sign

613
00:23:46,166 --> 00:23:47,400
because it means 
they're not overcooked.

614
00:23:47,566 --> 00:23:48,866
♪♪

615
00:23:49,000 --> 00:23:51,433
So, these are already to go. 
We're gonna go right in...

616
00:23:51,566 --> 00:23:54,400
-The oven. Okay. 
So, we're at 350.

617
00:23:54,533 --> 00:23:57,100
-We're gonna wait about 
15 to 20 minutes.

618
00:23:57,233 --> 00:23:58,600
You really want to go

619
00:23:58,733 --> 00:24:00,266
by what the color 
of the dough looks like.

620
00:24:00,400 --> 00:24:03,466
We're looking for like 
a deep-ish golden brown.

621
00:24:03,633 --> 00:24:07,800
♪♪

622
00:24:07,933 --> 00:24:11,066
-These are baked and beautiful! 
-Thank you.

623
00:24:11,233 --> 00:24:14,733
♪♪

624
00:24:16,133 --> 00:24:20,066
-This is as good as it gets.

625
00:24:20,200 --> 00:24:21,466
It's not dry.

626
00:24:21,600 --> 00:24:23,433
-Right. 
-The sugar coating is just...

627
00:24:23,566 --> 00:24:24,900
-Oh, it's delicious. 
-...sheer perfection.

628
00:24:25,033 --> 00:24:27,766
So, let's fill one, of course.

629
00:24:27,900 --> 00:24:29,033
-Take a paring knife,

630
00:24:29,166 --> 00:24:32,300
and you're gonna make 
five perforations, okay?

631
00:24:32,433 --> 00:24:34,333
And we have dulce la leche here. 
-Mm-hmm.

632
00:24:34,466 --> 00:24:35,600
-And we're gonna fill it 
from under.

633
00:24:35,733 --> 00:24:37,300
You just go around...

634
00:24:37,433 --> 00:24:39,166
You can see like 
the other side, it kind of --

635
00:24:39,300 --> 00:24:41,133
-That's so funny. 
You put it in one hole,

636
00:24:41,266 --> 00:24:43,466
and it's coming out 
from the other.

637
00:24:43,600 --> 00:24:44,800
-But that's how you know 
it's filling.

638
00:24:44,966 --> 00:24:50,266
♪♪

639
00:24:50,400 --> 00:24:51,833
-Whoa!

640
00:24:51,966 --> 00:24:53,200
Whoa!

641
00:24:53,333 --> 00:24:55,633
-[ Chuckles ]

642
00:24:55,766 --> 00:24:57,166
-Mmm.

643
00:24:57,300 --> 00:24:59,300
I was so thrilled with that.

644
00:24:59,433 --> 00:25:00,433
-Mm-hmm.

645
00:25:00,566 --> 00:25:02,033
-Didn't think it 
could get better.

646
00:25:02,166 --> 00:25:04,133
Because even 
if the dough is perfect

647
00:25:04,266 --> 00:25:06,200
and the coating is perfect,

648
00:25:06,333 --> 00:25:10,000
like, having that 
extra creamy flavor in there,

649
00:25:10,133 --> 00:25:11,133
it's just like why not?

650
00:25:11,266 --> 00:25:13,000
-Why not? 
-I've wanted to learn

651
00:25:13,133 --> 00:25:15,700
how to make good conchas 
for such a long time,

652
00:25:15,833 --> 00:25:18,200
and it's been a treat 
having you teach me.

653
00:25:18,333 --> 00:25:20,466
-You're gonna be 
a concha expert.

654
00:25:20,600 --> 00:25:22,300
-[ Chuckles ]

655
00:25:22,466 --> 00:25:29,333
♪♪

656
00:25:29,466 --> 00:25:32,833
-For recipes and information 
from this episode and more,

657
00:25:32,966 --> 00:25:35,200
visit PatiJinich.com.

658
00:25:35,333 --> 00:25:36,700
And connect!

659
00:25:36,833 --> 00:25:39,533
Find me on Facebook, Twitter, 
Instagram, and Pinterest

660
00:25:39,666 --> 00:25:41,200
@PatiJinich.

661
00:25:41,333 --> 00:25:43,966
-"Pati's Mexican Table" 
is made possible by...

662
00:25:44,133 --> 00:25:51,033
♪♪

663
00:25:54,100 --> 00:25:56,533
♪♪

664
00:25:56,666 --> 00:25:59,000
-♪ Avocados from Mexico

665
00:25:59,533 --> 00:26:01,433
A tradition 
 of authentic Latin flavors

666
00:26:01,500 --> 00:26:02,633
and family recipes.

667
00:26:02,700 --> 00:26:04,033
Tropical Cheese.

668
00:26:04,100 --> 00:26:06,466
-Stand Together -- 
helping every person rise.

669
00:26:06,600 --> 00:26:09,000
More information 
at StandTogether.org.

670
00:26:09,133 --> 00:26:12,300
-Here, the typical 
arroz con pollo...or not.

671
00:26:12,433 --> 00:26:15,000
Unfollow  la receta. 
Mahatma rice.

672
00:26:15,133 --> 00:26:16,333
-King Arthur Baking Company.

673
00:26:16,466 --> 00:26:18,166
Find out more 
about our masa harina

674
00:26:18,300 --> 00:26:20,000
at kingarthurbaking.com.

675
00:26:20,133 --> 00:26:23,000
-Oléico -- 
High Oleic Safflower Oil.

676
00:26:23,133 --> 00:26:26,166
-Tecate Alta Cerveza Suprema.

677
00:26:26,300 --> 00:26:28,000
Mexico is in us.

678
00:26:28,133 --> 00:26:30,466
-FEMSA Foundation.

679
00:26:30,633 --> 00:26:33,000
♪♪

680
00:26:33,133 --> 00:26:35,333
-Proud to support 
"Pati's Mexican Table"

681
00:26:35,466 --> 00:26:37,100
on public television.

682
00:26:38,833 --> 00:26:41,666
♪♪

683
00:26:42,800 --> 00:26:45,166
♪♪