WEBVTT
00:02.200 --> 00:06.700 align:start position:32.5% line:79.33% size:32.5%
-Guadalajara,
Mexico's second-largest city,
00:06.766 --> 00:09.333 align:start position:20% line:79.33% size:60%
the capital of the state
of Jalisco --
00:09.400 --> 00:13.566 align:start position:30% line:79.33% size:42.5%
a sprawling city,
home to over 5 million people,
00:13.633 --> 00:19.066 align:start position:12.5% line:79.33% size:72.5%
the center for Jalisco's art,
music, and, of course, food.
00:19.133 --> 00:20.333 align:start position:20% line:84.67% size:60%
[ Up-tempo music plays ]
00:20.400 --> 00:24.033 align:start position:17.5% line:79.33% size:65%
I'm getting my first taste
of this thriving city,
00:24.100 --> 00:26.500 align:start position:27.5% line:79.33% size:42.5%
starting with its
most famous creation...
00:26.566 --> 00:27.600 align:start position:45% line:84.67% size:10%
Ooh!
00:27.666 --> 00:28.933 align:start position:22.5% line:84.67% size:52.5%
...the torta ahogada.
00:29.000 --> 00:31.200 align:start position:35% line:79.33% size:27.5%
Every bite,
it keeps on changing.
00:31.966 --> 00:35.100 align:start position:10% line:79.33% size:77.5%
Then I'm meeting up with one of
the best chefs in the city
00:35.166 --> 00:37.500 align:start position:10% line:84.67% size:77.5%
to see how his gorgeous recipes
00:37.566 --> 00:40.800 align:start position:22.5% line:79.33% size:50%
are changing the way
we think about market food.
00:40.866 --> 00:41.866 align:start position:27.5% line:84.67% size:47.5%
[ Music continues ]
00:41.933 --> 00:43.200 align:start position:32.5% line:84.67% size:35%
In my kitchen,
00:43.266 --> 00:47.366 align:start position:15% line:79.33% size:67.5%
that torta ahogada inspires
another tasty torta.
00:47.433 --> 00:49.933 align:start position:27.5% line:79.33% size:47.5%
I'm making bolillos
from scratch,
00:50.000 --> 00:53.366 align:start position:12.5% line:79.33% size:72.5%
a chunky avocado-and-cucumber
salad,
00:53.433 --> 00:56.600 align:start position:20% line:79.33% size:57.5%
and an adobo-marinated,
slow-cooked pork,
00:56.666 --> 00:58.033 align:start position:27.5% line:84.67% size:47.5%
tatemado de puerco,
00:58.100 --> 01:00.600 align:start position:37.5% line:79.33% size:25%
to pack on
an irresistible torta.
01:00.666 --> 01:01.733 align:start position:22.5% line:84.67% size:55%
With one, you're done.
01:01.800 --> 01:02.800 align:start position:32.5% line:84.67% size:35%
-I don't know.
01:02.866 --> 01:04.566 align:start position:42.5% line:79.33% size:12.5%
-No?!
You'll have another one?!
01:04.633 --> 01:06.933 align:start position:30% line:84.67% size:37.5%
-♪ Dame, dame ♪
01:07.000 --> 01:09.166 align:start position:22.5% line:84.67% size:52.5%
♪ Dame tu chocolate ♪
01:09.233 --> 01:11.766 align:start position:32.5% line:84.67% size:35%
♪ Dame, dame ♪
01:11.833 --> 01:13.866 align:start position:22.5% line:84.67% size:55%
♪ Dame café caliente ♪
01:13.933 --> 01:16.466 align:start position:32.5% line:84.67% size:35%
♪ Dame, dame ♪
01:16.533 --> 01:18.566 align:start position:27.5% line:84.67% size:47.5%
♪ Dame tu corazón ♪
01:18.633 --> 01:19.833 align:start position:47.5% line:10% size:5%
♪♪
01:19.900 --> 01:22.633 align:start position:20% line:10% size:57.5%
-"Pati's Mexican Table"
is made possible by...
01:22.700 --> 01:29.900 align:start position:47.5% line:10% size:5%
♪♪
01:29.966 --> 01:32.633 align:start position:17.5% line:10% size:62.5%
-La Costeña -- por sabor.
01:32.700 --> 01:35.100 align:start position:47.5% line:10% size:5%
♪♪
01:35.166 --> 01:37.600 align:start position:20% line:10% size:60%
-♪ Avocados from Mexico
01:38.100 --> 01:40.400 align:start position:30% line:79.33% size:37.5%
Over 40 years,
bringing authentic
01:40.466 --> 01:41.366 align:start position:20% line:79.33% size:57.5%
Latin American flavors
to your table.
01:41.433 --> 01:42.666 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
01:42.666 --> 01:45.033 align:start position:27.5% line:10% size:45%
-Stand Together --
helping every person rise.
01:45.100 --> 01:47.600 align:start position:27.5% line:10% size:40%
More information
at StandTogether.org.
01:47.666 --> 01:51.666 align:start position:15% line:10% size:70%
-Mahatma rice lets you unite
ingredients and flavors.
01:51.733 --> 01:53.566 align:start position:25% line:10% size:50%
Mahatma rice unites.
01:53.633 --> 01:55.033 align:start position:15% line:10% size:70%
-King Arthur Baking Company.
01:55.100 --> 01:58.600 align:start position:12.5% line:10% size:70%
Find out more about our masa
harina at KingArthurBaking.com.
01:58.666 --> 02:01.600 align:start position:27.5% line:10% size:45%
-Oléico high oleic
safflower oil.
02:01.666 --> 02:03.600 align:start position:27.5% line:10% size:45%
-♪ Oh, oh, oh, oh
02:03.666 --> 02:06.666 align:start position:40% line:10% size:20%
-Tecate.
Mexico is in us.
02:06.733 --> 02:09.333 align:start position:27.5% line:10% size:45%
-FEMSA Foundation.
02:09.400 --> 02:11.666 align:start position:47.5% line:10% size:5%
♪♪
02:11.733 --> 02:13.466 align:start position:17.5% line:10% size:62.5%
[ Mid-tempo music plays ]
02:13.533 --> 02:14.800 align:start position:20% line:84.67% size:60%
-There are certain foods
02:14.866 --> 02:17.100 align:start position:12.5% line:79.33% size:75%
that you automatically connect
to a city,
02:17.166 --> 02:21.166 align:start position:22.5% line:79.33% size:57.5%
like New York and pizza
or Paris and croissants.
02:21.233 --> 02:26.800 align:start position:12.5% line:79.33% size:72.5%
For Guadalajara, no question,
it's the torta ahogada.
02:26.866 --> 02:29.633 align:start position:25% line:79.33% size:47.5%
Sure, it starts off
looking like a regular,
02:29.700 --> 02:31.800 align:start position:15% line:84.67% size:67.5%
delicious Mexican sandwich,
02:31.866 --> 02:35.266 align:start position:17.5% line:79.33% size:65%
but then it's bathed again
and again...
02:35.333 --> 02:39.966 align:start position:37.5% line:79.33% size:32.5%
and again
with three mouthwatering salsas.
02:40.033 --> 02:41.966 align:start position:27.5% line:84.67% size:47.5%
[ Music continues ]
02:42.033 --> 02:44.100 align:start position:15% line:84.67% size:70%
You can find tortas ahogadas
02:44.166 --> 02:47.833 align:start position:12.5% line:79.33% size:75%
in the many food stands dotted
everywhere in Guadalajara.
02:47.900 --> 02:50.900 align:start position:32.5% line:79.33% size:37.5%
But this is one
of the most popular in the city,
02:50.966 --> 02:53.766 align:start position:15% line:84.67% size:67.5%
and I can't wait to try it.
03:04.166 --> 03:08.466 align:start position:15% line:79.33% size:72.5%
They're the sons of the Profe
Jiménez, who started this stand.
03:11.400 --> 03:15.033 align:start position:17.5% line:79.33% size:60%
This place has been here
for so long and it's so famous,
03:15.100 --> 03:18.733 align:start position:15% line:79.33% size:67.5%
people come from everywhere
to try the tortas ahogadas.
03:19.900 --> 03:21.200 align:start position:40% line:79.33% size:15%
-Yeah.
-This is your first day here?
03:21.266 --> 03:22.533 align:start position:27.5% line:84.67% size:42.5%
-First day. Yeah.
03:22.600 --> 03:26.100 align:start position:17.5% line:79.33% size:65%
-The tortas they make here
are legendary.
03:26.166 --> 03:30.100 align:start position:17.5% line:79.33% size:60%
Like any great sandwich,
it all starts with the bread.
03:31.500 --> 03:34.633 align:start position:25% line:79.33% size:50%
Okay. Is this the --
Oh, it is really hard.
03:34.700 --> 03:37.133 align:start position:15% line:79.33% size:70%
So, tortas ahogadas are made
with birote.
03:40.433 --> 03:44.133 align:start position:10% line:79.33% size:80%
The salty, French-inspired rolls
called birote
03:44.200 --> 03:46.300 align:start position:12.5% line:84.67% size:72.5%
are handmade by the thousands
03:46.366 --> 03:49.666 align:start position:30% line:79.33% size:42.5%
in local bakeries
just like this one.
03:49.733 --> 03:52.366 align:start position:15% line:79.33% size:70%
They really say that birote,
you can only make here.
03:52.433 --> 03:53.900 align:start position:20% line:84.67% size:57.5%
You can't replicate it.
03:53.966 --> 03:55.600 align:start position:30% line:79.33% size:37.5%
Some people say
it's the weather.
03:55.666 --> 03:58.533 align:start position:12.5% line:79.33% size:77.5%
Some people say it's the water.
Some people say it's the people.
03:58.600 --> 04:00.433 align:start position:12.5% line:84.67% size:70%
Pero you can see how it is.
04:01.866 --> 04:03.333 align:start position:22.5% line:84.67% size:52.5%
"Drunken" is "drunk."
04:05.466 --> 04:07.300 align:start position:35% line:79.33% size:27.5%
-"Drowned."
-"Drowned"!
04:07.366 --> 04:08.133 align:start position:45% line:84.67% size:7.5%
Mm.
04:08.200 --> 04:09.533 align:start position:12.5% line:84.67% size:72.5%
I was saying "drunken torta,"
04:09.600 --> 04:11.233 align:start position:30% line:79.33% size:40%
but it is really
"drowned torta."
04:11.300 --> 04:13.333 align:start position:30% line:79.33% size:40%
But it is really
a very famous torta
04:13.400 --> 04:15.300 align:start position:35% line:79.33% size:25%
for people
that have gotten drunk.
04:15.366 --> 04:18.566 align:start position:12.5% line:79.33% size:75%
So I guess it's the same thing
or they go together.
04:18.633 --> 04:19.900 align:start position:17.5% line:84.67% size:62.5%
[ Mid-tempo music plays ]
04:19.966 --> 04:24.133 align:start position:15% line:79.33% size:70%
The meat for tortas ahogadas
are carnitas, of course.
04:25.633 --> 04:29.033 align:start position:12.5% line:79.33% size:75%
First, the birote gets a swipe
of mayo.
04:29.100 --> 04:32.400 align:start position:30% line:79.33% size:42.5%
Then it's stuffed
with yummy carnitas
04:32.466 --> 04:35.266 align:start position:20% line:79.33% size:60%
and topped with cilantro
and onion.
04:35.333 --> 04:37.566 align:start position:17.5% line:84.67% size:62.5%
Then the drowning begins,
04:37.633 --> 04:40.633 align:start position:12.5% line:79.33% size:75%
starting with a chile de árbol
salsa,
04:40.700 --> 04:43.200 align:start position:10% line:84.67% size:80%
followed by a cold tomato sauce.
04:43.266 --> 04:45.600 align:start position:17.5% line:79.33% size:62.5%
Then it all gets drenched
in the same --
04:45.666 --> 04:48.266 align:start position:20% line:79.33% size:57.5%
but this time heated --
tomato sauce.
04:48.333 --> 04:50.966 align:start position:47.5% line:10% size:5%
♪♪
04:51.033 --> 04:52.700 align:start position:45% line:84.67% size:10%
Ooh!
04:52.766 --> 04:56.200 align:start position:15% line:84.67% size:70%
[ Indistinct conversations ]
04:56.266 --> 04:59.366 align:start position:17.5% line:79.33% size:62.5%
[ Mid-tempo music plays ]
Mmm.
04:59.433 --> 05:01.700 align:start position:40% line:84.67% size:17.5%
Mm-hmm.
05:01.766 --> 05:05.300 align:start position:15% line:79.33% size:70%
The combination of sauces --
It's the spicy one,
05:05.366 --> 05:08.000 align:start position:20% line:79.33% size:60%
then the cold tomato one
that tastes fresh,
05:08.066 --> 05:09.566 align:start position:15% line:84.67% size:70%
and then the hot tomato one,
05:09.633 --> 05:12.200 align:start position:10% line:79.33% size:80%
which is, like, making the bread
a little bit soggy.
05:12.266 --> 05:16.033 align:start position:12.5% line:79.33% size:75%
But because it's so resilient,
you can bite and chew into it.
05:16.100 --> 05:18.533 align:start position:47.5% line:10% size:5%
♪♪
05:18.600 --> 05:20.533 align:start position:10% line:84.67% size:77.5%
You don't find this in McAllen.
05:20.600 --> 05:22.033 align:start position:25% line:84.67% size:50%
-Not even the bread.
05:22.100 --> 05:23.866 align:start position:20% line:79.33% size:60%
-Did you try it already?
-No.
05:23.933 --> 05:27.666 align:start position:30% line:79.33% size:42.5%
My wife is eating
the torta ahogada thing.
05:27.733 --> 05:29.333 align:start position:27.5% line:84.67% size:42.5%
I'm eating the...
05:29.400 --> 05:32.000 align:start position:30% line:79.33% size:37.5%
-Uh, destruido.
-Destruido.
05:37.300 --> 05:39.633 align:start position:45% line:79.33% size:12.5%
-Ooh!
This is a new thing to me!
05:39.700 --> 05:41.666 align:start position:12.5% line:84.67% size:72.5%
This is called a "destroyed."
05:41.733 --> 05:44.066 align:start position:20% line:79.33% size:57.5%
And it's a crispy taco.
-Sí, claro.
05:44.133 --> 05:46.133 align:start position:32.5% line:79.33% size:32.5%
-Uh-huh. Ooh!
-[ Speaking Spanish ]
05:46.200 --> 05:48.700 align:start position:20% line:79.33% size:55%
-You know, that always
fascinates me about Mexico.
05:48.766 --> 05:51.566 align:start position:15% line:79.33% size:67.5%
Like, there's the classics.
You come for the classics.
05:51.633 --> 05:53.666 align:start position:20% line:79.33% size:60%
And then you get to know
that there's a new thing
05:53.733 --> 05:55.066 align:start position:15% line:84.67% size:67.5%
that becomes a new classic.
05:55.833 --> 05:57.933 align:start position:27.5% line:10% size:47.5%
[ Inhales sharply ]
Ooh!
05:58.000 --> 06:01.666 align:start position:17.5% line:79.33% size:60%
Totally my kind of food.
This is so right up my alley.
06:01.733 --> 06:04.233 align:start position:27.5% line:79.33% size:47.5%
I'm already in love
with this thing.
06:04.300 --> 06:06.866 align:start position:15% line:84.67% size:70%
[ Indistinct conversations ]
06:06.933 --> 06:08.233 align:start position:17.5% line:84.67% size:62.5%
[ Mid-tempo music plays ]
06:08.300 --> 06:10.500 align:start position:37.5% line:84.67% size:22.5%
Mmm. Mmm!
06:10.566 --> 06:13.033 align:start position:37.5% line:84.67% size:22.5%
Mmm! Mmm!
06:13.100 --> 06:16.633 align:start position:15% line:79.33% size:67.5%
Come for the torta ahogada,
stay for the destruido,
06:16.700 --> 06:19.000 align:start position:20% line:79.33% size:60%
and then come back again
for the torta ahogada.
06:29.066 --> 06:31.400 align:start position:30% line:10% size:37.5%
-I think one of
the most famous tortas,
06:31.466 --> 06:34.433 align:start position:25% line:10% size:47.5%
not only of Jalisco
or the city of Guadalajara,
06:34.500 --> 06:38.066 align:start position:20% line:10% size:62.5%
but of the entire country
of Mexico, is the torta ahogada.
06:38.133 --> 06:40.900 align:start position:15% line:79.33% size:70%
But there's another category
of tortas
06:40.966 --> 06:44.566 align:start position:10% line:79.33% size:80%
that in Jalisco goes by the name
of lonche.
06:44.633 --> 06:48.633 align:start position:12.5% line:79.33% size:75%
We're gonna stuff these lonche
with a tatemado de puerco.
06:48.700 --> 06:52.566 align:start position:17.5% line:79.33% size:65%
"Lonche" really comes from
the American word "lunch."
06:52.633 --> 06:55.133 align:start position:20% line:79.33% size:57.5%
To make a lonche really
irresistible,
06:55.200 --> 06:59.833 align:start position:17.5% line:79.33% size:62.5%
you have to have the main
feeling be, like, to die for.
06:59.900 --> 07:03.100 align:start position:17.5% line:79.33% size:62.5%
You build it and sauce it
and really garnish it
07:03.166 --> 07:04.333 align:start position:30% line:84.67% size:40%
from the inside.
07:04.400 --> 07:06.700 align:start position:27.5% line:79.33% size:42.5%
You're gonna see.
It's really irresistible.
07:06.766 --> 07:11.000 align:start position:37.5% line:79.33% size:27.5%
I have here
one pound of pork butt
07:11.066 --> 07:13.866 align:start position:10% line:84.67% size:80%
that I cut into one-inch chunks.
07:13.933 --> 07:17.266 align:start position:32.5% line:79.33% size:37.5%
And I also have
one pound of pork ribs
07:17.333 --> 07:19.366 align:start position:10% line:84.67% size:77.5%
that I cut into smaller pieces.
07:19.433 --> 07:22.566 align:start position:17.5% line:79.33% size:65%
I'm gonna add 1 tablespoon
of salt,
07:22.633 --> 07:26.066 align:start position:10% line:84.67% size:77.5%
1/3 cup of apple cider vinegar.
07:26.133 --> 07:28.300 align:start position:27.5% line:79.33% size:47.5%
It's going to start
breaking down the meat
07:28.366 --> 07:30.666 align:start position:22.5% line:79.33% size:55%
so that it will become
really tender.
07:30.733 --> 07:33.433 align:start position:20% line:79.33% size:60%
And it also helps, like,
balance the flavors.
07:33.500 --> 07:37.666 align:start position:17.5% line:79.33% size:65%
Let this meat sit anywhere
from an hour to 24 hours.
07:37.733 --> 07:39.033 align:start position:17.5% line:84.67% size:62.5%
[ Mid-tempo music plays ]
07:39.100 --> 07:40.566 align:start position:10% line:84.67% size:77.5%
Now we're gonna make the adobo.
07:40.633 --> 07:42.966 align:start position:35% line:79.33% size:32.5%
I'm gonna use
four guajillo chilies,
07:43.033 --> 07:44.666 align:start position:20% line:84.67% size:60%
which I'm going to stem.
07:44.733 --> 07:46.733 align:start position:10% line:84.67% size:80%
This adobo is gonna have it all,
07:46.800 --> 07:48.333 align:start position:22.5% line:79.33% size:55%
'cause it's gonna have
the chilies,
07:48.400 --> 07:51.000 align:start position:17.5% line:79.33% size:65%
it's gonna have chocolate,
vinegar.
07:51.066 --> 07:53.200 align:start position:25% line:79.33% size:45%
And I really think
this one is a keeper.
07:54.366 --> 07:56.900 align:start position:27.5% line:79.33% size:42.5%
We're gonna toast
these guajillo chilies.
07:56.966 --> 08:01.000 align:start position:15% line:79.33% size:67.5%
We just want them to change
color, change texture.
08:01.066 --> 08:02.166 align:start position:20% line:84.67% size:60%
We're gonna start to get
08:02.233 --> 08:04.400 align:start position:10% line:79.33% size:80%
some of the fumes of the chilies
and the aroma,
08:04.466 --> 08:08.766 align:start position:12.5% line:79.33% size:75%
and that means we're unlocking
the flavor of the dried chilies.
08:08.833 --> 08:11.066 align:start position:27.5% line:79.33% size:45%
Now, I'm gonna use
two chiles de árbol.
08:11.133 --> 08:14.733 align:start position:20% line:79.33% size:60%
This is a chile de árbol
from Yahualica.
08:14.800 --> 08:18.266 align:start position:22.5% line:79.33% size:52.5%
Yahualica is a region
in the state of Jalisco
08:18.333 --> 08:19.866 align:start position:17.5% line:84.67% size:62.5%
that grows these chilies.
08:19.933 --> 08:24.400 align:start position:10% line:10% size:80%
The people of Jalisco are really
proud about their chile de árbol
08:24.466 --> 08:27.033 align:start position:15% line:10% size:67.5%
because it's really unique.
08:27.100 --> 08:28.800 align:start position:22.5% line:10% size:52.5%
It has a lot of heat.
08:28.866 --> 08:31.866 align:start position:17.5% line:10% size:67.5%
But what happens with these
chile de árbol is that the heat,
08:31.933 --> 08:35.433 align:start position:10% line:10% size:80%
you feel it and it goes by fast,
and then you taste the flavor.
08:35.500 --> 08:36.600 align:start position:17.5% line:84.67% size:62.5%
[ Mid-tempo music plays ]
08:36.666 --> 08:38.766 align:start position:15% line:79.33% size:67.5%
Doesn't matter if they char
too much,
08:38.833 --> 08:41.400 align:start position:32.5% line:79.33% size:37.5%
because we want
that charred flavor.
08:41.466 --> 08:43.100 align:start position:17.5% line:84.67% size:65%
And talking about charred,
08:43.166 --> 08:45.966 align:start position:10% line:79.33% size:80%
that's where the word "tatemado"
comes from.
08:46.033 --> 08:50.166 align:start position:10% line:79.33% size:77.5%
That means to put an ingredient
close to the fire
08:50.233 --> 08:54.633 align:start position:12.5% line:79.33% size:75%
until it will almost get burnt
but it doesn't get burnt.
08:54.700 --> 08:58.033 align:start position:10% line:79.33% size:77.5%
We want the toasted ingredients
in the boiling water
08:58.100 --> 08:59.500 align:start position:32.5% line:84.67% size:32.5%
to rehydrate,
08:59.566 --> 09:04.266 align:start position:10% line:79.33% size:77.5%
and I'm going to add two cloves
of garlic and fresh ginger.
09:05.900 --> 09:08.200 align:start position:10% line:84.67% size:77.5%
Oh, I love the smell of ginger.
09:08.266 --> 09:12.733 align:start position:12.5% line:79.33% size:77.5%
And you can see how the chilies
are starting to go from very dry
09:12.800 --> 09:16.133 align:start position:25% line:79.33% size:45%
and almost brittle
to kind of plump and meaty.
09:16.733 --> 09:19.333 align:start position:12.5% line:84.67% size:75%
Now, toasting the dried spices
09:19.400 --> 09:22.133 align:start position:27.5% line:79.33% size:47.5%
does the same thing
as toasting the chilies,
09:22.200 --> 09:24.866 align:start position:10% line:79.33% size:80%
so if you have the extra minute,
go ahead.
09:24.933 --> 09:29.733 align:start position:22.5% line:79.33% size:55%
Once I add the oregano
and the thyme
09:29.800 --> 09:32.033 align:start position:25% line:84.67% size:50%
and the cumin seeds,
09:32.100 --> 09:34.933 align:start position:27.5% line:79.33% size:47.5%
the moment they hit
the hot surface,
09:35.000 --> 09:36.933 align:start position:20% line:84.67% size:57.5%
I can smell the spices.
09:37.000 --> 09:40.200 align:start position:12.5% line:79.33% size:75%
Like, their essence is getting
unlocked with the heat.
09:40.266 --> 09:41.600 align:start position:17.5% line:84.67% size:62.5%
[ Mid-tempo music plays ]
09:41.666 --> 09:46.033 align:start position:12.5% line:79.33% size:72.5%
I'm adding four whole cloves,
but I'm removing the stem.
09:46.100 --> 09:48.400 align:start position:27.5% line:84.67% size:42.5%
And sesame seeds.
09:48.466 --> 09:52.200 align:start position:27.5% line:79.33% size:47.5%
We're also toasting
an inch of canella.
09:52.266 --> 09:57.500 align:start position:15% line:79.33% size:70%
We're stirring these because
we don't the spices to burn.
09:57.566 --> 10:01.400 align:start position:47.5% line:10% size:5%
♪♪
10:01.466 --> 10:04.433 align:start position:22.5% line:79.33% size:52.5%
The chilies are ready
and rehydrated.
10:04.500 --> 10:08.566 align:start position:27.5% line:79.33% size:40%
Also, the garlic
and fresh ginger that cooked.
10:08.633 --> 10:12.700 align:start position:22.5% line:79.33% size:55%
I'm adding about a cup
of the cooking liquid.
10:12.766 --> 10:14.433 align:start position:47.5% line:10% size:5%
♪♪
10:14.500 --> 10:17.400 align:start position:17.5% line:79.33% size:62.5%
The last thing I'm adding
is Mexican chocolate.
10:17.466 --> 10:19.833 align:start position:15% line:79.33% size:70%
And this was also surprising
to me.
10:19.900 --> 10:21.633 align:start position:12.5% line:84.67% size:75%
Think about caramelized ginger
10:21.700 --> 10:24.666 align:start position:17.5% line:79.33% size:65%
and how that would go with
something spicy
10:24.733 --> 10:26.700 align:start position:20% line:84.67% size:60%
and something chocolaty.
10:26.766 --> 10:28.766 align:start position:25% line:79.33% size:50%
That's what this is.
It's really good.
10:28.833 --> 10:30.766 align:start position:30% line:79.33% size:40%
You want to find
Mexican chocolate.
10:30.833 --> 10:33.200 align:start position:35% line:79.33% size:30%
It has a lot
of granulated sugar.
10:33.266 --> 10:36.633 align:start position:25% line:79.33% size:47.5%
I'm gonna show you.
You can see how grainy it is.
10:36.700 --> 10:41.366 align:start position:20% line:79.33% size:55%
You can see the sugar.
You can see the cinnamon.
10:41.433 --> 10:44.000 align:start position:17.5% line:79.33% size:62.5%
I'm going to add 2 ounces
of the chocolate.
10:44.066 --> 10:46.766 align:start position:10% line:79.33% size:80%
I mean, the chili and the ginger
are loving this right now.
10:46.833 --> 10:48.600 align:start position:17.5% line:84.67% size:62.5%
[ Mid-tempo music plays ]
10:48.666 --> 10:52.466 align:start position:15% line:79.33% size:70%
We're just gonna puree these
until completely smooth.
10:52.533 --> 11:00.400 align:start position:47.5% line:10% size:5%
♪♪
11:00.466 --> 11:02.500 align:start position:10% line:79.33% size:80%
You really want to take the time
to puree this,
11:02.566 --> 11:04.366 align:start position:27.5% line:79.33% size:40%
because you have
that piece of cinnamon,
11:04.433 --> 11:05.766 align:start position:20% line:84.67% size:60%
you have that chocolate.
11:05.833 --> 11:08.833 align:start position:22.5% line:79.33% size:52.5%
You want to make sure
it's really smooth.
11:09.800 --> 11:12.433 align:start position:10% line:84.67% size:77.5%
Oh, the color is just gorgeous.
11:12.500 --> 11:14.933 align:start position:42.5% line:79.33% size:12.5%
Okay.
So we have the adobo.
11:15.000 --> 11:17.233 align:start position:20% line:84.67% size:60%
And as soon as it cools,
11:17.300 --> 11:19.700 align:start position:10% line:79.33% size:77.5%
I want to pour it onto the meat
and rub it all over
11:19.766 --> 11:22.066 align:start position:27.5% line:79.33% size:47.5%
and then let it sit
in this adobo for a while.
11:22.133 --> 11:25.900 align:start position:17.5% line:84.67% size:65%
[ Down-tempo music plays ]
11:25.966 --> 11:32.566 align:start position:47.5% line:10% size:5%
♪♪
11:32.633 --> 11:34.700 align:start position:10% line:84.67% size:77.5%
Look at the color of the adobo.
11:34.766 --> 11:36.866 align:start position:17.5% line:84.67% size:62.5%
I mean, this is stunning.
11:36.933 --> 11:38.800 align:start position:27.5% line:79.33% size:45%
I'm gonna put this
in the refrigerator.
11:38.866 --> 11:43.300 align:start position:10% line:79.33% size:77.5%
And really, this, the more that
it sits, the better it gets.
11:43.366 --> 11:47.833 align:start position:10% line:79.33% size:77.5%
So you can marinate it anywhere
from an hour to 24 hours.
11:47.900 --> 11:51.500 align:start position:47.5% line:10% size:5%
♪♪
11:52.200 --> 11:54.166 align:start position:27.5% line:84.67% size:45%
It's been a while.
11:54.233 --> 11:57.266 align:start position:22.5% line:79.33% size:55%
Our meat's going to be
in the oven,
11:57.333 --> 12:00.800 align:start position:12.5% line:79.33% size:75%
cooking, until it's completely
cooked and tender
12:00.866 --> 12:05.300 align:start position:20% line:79.33% size:62.5%
and the adobo has changed
from being this deeply flavorful
12:05.366 --> 12:07.000 align:start position:22.5% line:84.67% size:55%
to insanely flavorful,
12:07.066 --> 12:11.533 align:start position:12.5% line:79.33% size:77.5%
'cause it will have cooked with
all of the juices from the meat.
12:11.600 --> 12:15.033 align:start position:45% line:79.33% size:12.5%
Okay.
375 for two hours.
12:17.066 --> 12:19.633 align:start position:30% line:79.33% size:35%
So many people
think about tortillas
12:19.700 --> 12:21.633 align:start position:22.5% line:79.33% size:52.5%
when they think about
Mexican food,
12:21.700 --> 12:23.400 align:start position:15% line:84.67% size:67.5%
but we love our bread, too.
12:23.466 --> 12:27.500 align:start position:10% line:79.33% size:80%
And one of Mexico's go-to breads
is called a bolillo.
12:27.566 --> 12:29.566 align:start position:27.5% line:79.33% size:40%
Now, the bolillo
is the adaptation
12:29.633 --> 12:31.633 align:start position:20% line:84.67% size:57.5%
of the French baguette.
12:31.700 --> 12:35.966 align:start position:32.5% line:79.33% size:37.5%
I'm gonna start
by leveling 3 cups of flour.
12:36.033 --> 12:37.966 align:start position:25% line:84.67% size:50%
It's gonna be 3 1/4.
12:38.033 --> 12:40.233 align:start position:22.5% line:79.33% size:55%
You have to be precise
when you're baking.
12:40.300 --> 12:44.766 align:start position:15% line:79.33% size:65%
And then we have 3 leveled
teaspoons of instant yeast,
12:44.833 --> 12:48.666 align:start position:17.5% line:79.33% size:62.5%
2 1/2 teaspoons of sugar,
2 teaspoons salt.
12:49.866 --> 12:53.566 align:start position:25% line:79.33% size:50%
So the bolillos have
that sweet, salty taste,
12:53.633 --> 12:56.066 align:start position:10% line:84.67% size:80%
but it's very balanced and soft.
12:56.133 --> 12:58.666 align:start position:22.5% line:79.33% size:55%
And then I'm gonna add
1 1/4 cups.
12:58.733 --> 13:01.533 align:start position:22.5% line:79.33% size:52.5%
You want to make sure
that the water is lukewarm.
13:01.600 --> 13:04.433 align:start position:25% line:79.33% size:52.5%
We're gonna beat this
until it's soft and elastic,
13:04.500 --> 13:06.100 align:start position:12.5% line:84.67% size:75%
so like three to four minutes.
13:06.166 --> 13:08.433 align:start position:17.5% line:84.67% size:62.5%
[ Mid-tempo music plays ]
13:08.500 --> 13:16.866 align:start position:47.5% line:10% size:5%
♪♪
13:17.966 --> 13:19.900 align:start position:32.5% line:84.67% size:32.5%
See how soft?
13:19.966 --> 13:22.466 align:start position:12.5% line:79.33% size:72.5%
And it's a little bit sticky,
which you want.
13:22.533 --> 13:26.066 align:start position:12.5% line:79.33% size:75%
I'm going to cover it, and I'm
gonna let it double in size.
13:26.133 --> 13:30.166 align:start position:10% line:79.33% size:77.5%
It's gonna take anywhere from 1
to 1 1/2 hours.
13:30.233 --> 13:32.666 align:start position:22.5% line:79.33% size:55%
And you want to put it
in a warm area of your kitchen
13:32.733 --> 13:34.333 align:start position:22.5% line:84.67% size:55%
where it will puff up.
13:37.800 --> 13:40.466 align:start position:25% line:79.33% size:45%
-We've already met
the famous torta ahogada.
13:40.533 --> 13:41.766 align:start position:45% line:84.67% size:10%
Mmm!
13:41.833 --> 13:46.033 align:start position:10% line:79.33% size:80%
But Guadalajara's culinary scene
goes way beyond that.
13:46.100 --> 13:50.033 align:start position:10% line:79.33% size:80%
Chef Fabián Delgado is expanding
local culinary horizons
13:50.100 --> 13:53.433 align:start position:25% line:79.33% size:47.5%
at his contemporary
market counter, Yunaites.
14:02.633 --> 14:07.433 align:start position:15% line:79.33% size:65%
Yunaites is located within
Guadalajara's Mercado Cuarto.
14:07.500 --> 14:11.333 align:start position:10% line:79.33% size:80%
Throughout my travels in Mexico,
I've eaten at many market stands
14:11.400 --> 14:14.566 align:start position:22.5% line:79.33% size:50%
that serve delicious
typical local dishes.
14:14.633 --> 14:17.366 align:start position:15% line:79.33% size:67.5%
But never, ever have I been
to a market restaurant
14:17.433 --> 14:19.366 align:start position:32.5% line:84.67% size:35%
like Yunaites.
14:21.333 --> 14:24.966 align:start position:22.5% line:79.33% size:52.5%
I just invited myself
in the kitchen.
14:41.900 --> 14:43.900 align:start position:20% line:84.67% size:60%
[ Up-tempo music plays ]
15:00.366 --> 15:05.300 align:start position:15% line:79.33% size:72.5%
What sets Fabián apart is how
he uses modern culinary concepts
15:05.366 --> 15:08.300 align:start position:12.5% line:79.33% size:75%
while staying firmly connected
to his roots
15:08.366 --> 15:11.400 align:start position:17.5% line:79.33% size:62.5%
and the people who supply
the raw materials
15:11.466 --> 15:13.766 align:start position:17.5% line:84.67% size:65%
for his innovative dishes.
15:17.366 --> 15:18.833 align:start position:35% line:10% size:27.5%
Doña Vicky!
15:30.200 --> 15:32.833 align:start position:42.5% line:79.33% size:10%
Ooh!
Yeah.
15:35.466 --> 15:36.933 align:start position:27.5% line:84.67% size:47.5%
[ Music continues ]
15:37.000 --> 15:39.633 align:start position:35% line:79.33% size:25%
It's clear
that Fabián takes great pride
15:39.700 --> 15:41.700 align:start position:10% line:84.67% size:80%
in the ingredients that he uses.
15:45.466 --> 15:48.533 align:start position:35% line:79.33% size:32.5%
Lucky for me,
he can't wait to share them.
15:52.100 --> 15:53.366 align:start position:32.5% line:79.33% size:35%
[ Gasps ] Ooh.
-Mira.
16:05.500 --> 16:06.966 align:start position:37.5% line:10% size:20%
-Mm-hmm!
16:12.333 --> 16:15.700 align:start position:47.5% line:10% size:5%
♪♪
16:15.766 --> 16:16.900 align:start position:25% line:84.67% size:50%
[ Speaking Spanish ]
16:18.266 --> 16:19.933 align:start position:45% line:84.67% size:10%
Mmm!
16:39.833 --> 16:42.900 align:start position:32.5% line:84.67% size:32.5%
This is good.
16:42.966 --> 16:44.966 align:start position:27.5% line:84.67% size:45%
Like, really good.
16:45.866 --> 16:47.966 align:start position:17.5% line:10% size:62.5%
[ Mid-tempo music plays ]
17:03.166 --> 17:04.266 align:start position:35% line:84.67% size:27.5%
-That's it.
17:15.900 --> 17:17.833 align:start position:15% line:84.67% size:70%
[ Indistinct conversations ]
17:21.233 --> 17:23.466 align:start position:42.5% line:79.33% size:12.5%
-Mmm.
Mm-hmm. Mm-hmm.
17:23.533 --> 17:25.333 align:start position:40% line:84.67% size:17.5%
Mm-hmm.
17:25.400 --> 17:26.566 align:start position:42.5% line:79.33% size:10%
Mmm.
Mm-hmm.
17:27.500 --> 17:28.933 align:start position:40% line:10% size:17.5%
Mm-hmm.
17:29.000 --> 17:31.166 align:start position:40% line:79.33% size:17.5%
Mm-hmm.
Mmm.
17:31.233 --> 17:33.033 align:start position:45% line:84.67% size:10%
Mmm.
17:35.733 --> 17:38.266 align:start position:12.5% line:84.67% size:72.5%
He wants to share his sweets.
17:38.333 --> 17:40.366 align:start position:42.5% line:10% size:12.5%
Okay.
Espejo.
17:45.200 --> 17:48.433 align:start position:30% line:79.33% size:37.5%
Mm. Mm-hmm-hmm.
Mm-hmm.
18:06.600 --> 18:07.833 align:start position:17.5% line:84.67% size:62.5%
[ Mid-tempo music plays ]
18:07.900 --> 18:10.466 align:start position:30% line:79.33% size:37.5%
Mm-hmm. Mm-hmm.
Mm-hmm.
18:10.533 --> 18:11.600 align:start position:45% line:84.67% size:10%
Mmm!
18:11.666 --> 18:15.066 align:start position:10% line:79.33% size:80%
We're just gonna continue eating
and talking
18:15.133 --> 18:17.200 align:start position:22.5% line:79.33% size:55%
and tasting and eating
and talking.
18:17.266 --> 18:20.566 align:start position:17.5% line:10% size:67.5%
You have to come to Jalisco
if you want some of it, I guess.
18:28.400 --> 18:32.333 align:start position:47.5% line:10% size:5%
♪♪
18:32.400 --> 18:36.100 align:start position:20% line:10% size:62.5%
I like this, and you will
like it when you make this, too.
18:36.166 --> 18:38.000 align:start position:32.5% line:10% size:32.5%
It puffed up.
18:38.066 --> 18:40.566 align:start position:22.5% line:10% size:55%
I just enjoy the plop.
[ Laughs ]
18:40.633 --> 18:44.033 align:start position:30% line:79.33% size:35%
I'm gonna dust
with a little bit of flour.
18:44.100 --> 18:47.266 align:start position:27.5% line:79.33% size:45%
I'm gonna cut this
into eight pieces.
18:47.333 --> 18:51.833 align:start position:12.5% line:79.33% size:72.5%
We're gonna turn these pieces
into small balls.
18:51.900 --> 18:54.366 align:start position:20% line:79.33% size:57.5%
But there's a technique
to do this, okay?
18:54.466 --> 18:57.666 align:start position:20% line:79.33% size:62.5%
[ Mid-tempo music plays ]
I'm gonna push a little bit down
18:57.733 --> 19:02.366 align:start position:15% line:79.33% size:67.5%
and then turn all the edges
inwards,
19:02.433 --> 19:04.900 align:start position:10% line:84.67% size:80%
which is just really satisfying.
19:04.966 --> 19:08.166 align:start position:17.5% line:79.33% size:62.5%
You're pinching the dough
into a ball.
19:08.233 --> 19:10.033 align:start position:27.5% line:79.33% size:42.5%
And it feels like
a little balloon.
19:11.100 --> 19:13.700 align:start position:22.5% line:79.33% size:52.5%
When you let the ball
sort of rest,
19:13.766 --> 19:17.366 align:start position:27.5% line:79.33% size:47.5%
the gluten relaxes,
so it's easier to shape.
19:17.433 --> 19:21.400 align:start position:10% line:79.33% size:75%
They keep getting a little bit
more puffed up as time goes by.
19:21.466 --> 19:22.600 align:start position:47.5% line:10% size:5%
♪♪
19:22.666 --> 19:24.933 align:start position:12.5% line:79.33% size:72.5%
You want to cover these balls
with water.
19:25.000 --> 19:27.900 align:start position:15% line:79.33% size:67.5%
You can either use a spray,
like I'm doing right now,
19:27.966 --> 19:29.666 align:start position:17.5% line:84.67% size:62.5%
or you can also brush it.
19:29.733 --> 19:33.300 align:start position:17.5% line:79.33% size:62.5%
We don't want these balls
to dry out.
19:33.366 --> 19:34.966 align:start position:10% line:84.67% size:77.5%
And now we're gonna cover them,
19:35.033 --> 19:38.533 align:start position:15% line:79.33% size:70%
and we're gonna let them sit
for just 10 minutes.
19:42.200 --> 19:44.800 align:start position:22.5% line:84.67% size:55%
They got even puffier.
19:44.866 --> 19:48.266 align:start position:17.5% line:79.33% size:67.5%
And now what we're gonna do
is we're going to reshape them
19:48.333 --> 19:51.066 align:start position:15% line:84.67% size:67.5%
into the true bolillo form.
19:51.133 --> 19:54.266 align:start position:15% line:79.33% size:65%
[ Down-tempo music plays ]
You'll stretch it out a little.
19:54.333 --> 19:57.600 align:start position:20% line:79.33% size:60%
I'm looking at like four
to five inches.
19:57.666 --> 19:59.666 align:start position:20% line:84.67% size:57.5%
Take the bottom corner,
19:59.733 --> 20:02.266 align:start position:15% line:79.33% size:70%
and you're gonna make, like,
a folded envelope.
20:02.333 --> 20:03.900 align:start position:27.5% line:84.67% size:42.5%
Go to the center.
20:03.966 --> 20:06.933 align:start position:12.5% line:79.33% size:72.5%
And you do that as many times
as you can,
20:07.000 --> 20:10.000 align:start position:12.5% line:79.33% size:75%
and then you just go like that
with your hands
20:10.066 --> 20:14.166 align:start position:32.5% line:79.33% size:37.5%
so that you get
the signature bolillo shape --
20:14.233 --> 20:16.833 align:start position:17.5% line:84.67% size:65%
very chubby in the middle.
20:16.900 --> 20:19.133 align:start position:17.5% line:79.33% size:65%
The bolillo is really used
for everything.
20:19.200 --> 20:21.900 align:start position:20% line:10% size:60%
It's a bread that's used
for tortas and sandwiches,
20:21.966 --> 20:24.600 align:start position:25% line:10% size:52.5%
but it's also a bread
that's just table bread.
20:24.666 --> 20:25.933 align:start position:47.5% line:10% size:5%
♪♪
20:26.000 --> 20:29.933 align:start position:20% line:79.33% size:57.5%
We're gonna spray these
with water one more time.
20:30.000 --> 20:32.133 align:start position:12.5% line:84.67% size:72.5%
We're gonna cover them again,
20:32.200 --> 20:35.133 align:start position:12.5% line:79.33% size:72.5%
and we're gonna let them rest
for an hour.
20:40.000 --> 20:43.466 align:start position:20% line:79.33% size:62.5%
So, this has been cooking
for a couple of hours and -- Ah!
20:43.533 --> 20:46.466 align:start position:25% line:79.33% size:47.5%
It looks beautiful,
beautiful, beautiful!
20:46.533 --> 20:50.266 align:start position:15% line:79.33% size:70%
The pork has already cooked,
and it's nice and soft.
20:50.333 --> 20:54.566 align:start position:10% line:79.33% size:80%
I'm gonna put it in the oven for
another like 30 to 45 minutes,
20:54.633 --> 20:57.500 align:start position:25% line:79.33% size:52.5%
'cause this is what's
going to make it tatemado.
20:59.566 --> 21:01.733 align:start position:15% line:84.67% size:70%
We're gonna use ripe avocado
21:01.800 --> 21:05.366 align:start position:30% line:79.33% size:40%
to make a chunky
avocado-and-cucumber salad
21:05.433 --> 21:07.200 align:start position:25% line:10% size:50%
in a crema dressing.
21:07.266 --> 21:09.333 align:start position:27.5% line:10% size:45%
So I want to start
with the dressing.
21:09.400 --> 21:15.333 align:start position:12.5% line:10% size:75%
I'm gonna use 5 tablespoons of
this Mexican-style sour cream.
21:15.400 --> 21:17.200 align:start position:20% line:84.67% size:57.5%
2 tablespoons of yogurt
21:17.266 --> 21:22.766 align:start position:12.5% line:79.33% size:77.5%
because I want to mix the crema
with a different kind of acidic.
21:22.833 --> 21:26.866 align:start position:10% line:79.33% size:77.5%
I want a dressing that is gonna
make me go like this...
21:26.933 --> 21:28.200 align:start position:22.5% line:84.67% size:55%
when I have the salad.
21:28.266 --> 21:31.400 align:start position:17.5% line:79.33% size:62.5%
[ Mid-tempo music plays ]
The zest of a lime.
21:31.466 --> 21:33.900 align:start position:20% line:79.33% size:60%
And then we're gonna get
the juice of the lime.
21:33.966 --> 21:38.166 align:start position:12.5% line:79.33% size:72.5%
I'm going to add some salt --
a generous teaspoon.
21:38.233 --> 21:42.733 align:start position:17.5% line:79.33% size:62.5%
I'm gonna chop a jalapeño
with the seeds and all,
21:42.800 --> 21:45.266 align:start position:10% line:79.33% size:77.5%
'cause I want all of the flavor
in here.
21:45.333 --> 21:46.966 align:start position:25% line:84.67% size:50%
One clove of garlic.
21:47.033 --> 21:48.700 align:start position:27.5% line:84.67% size:45%
A little cilantro.
21:48.766 --> 21:51.433 align:start position:10% line:84.67% size:77.5%
Then I'm gonna do the cucumber.
21:51.500 --> 21:52.900 align:start position:47.5% line:10% size:5%
♪♪
21:52.966 --> 21:54.533 align:start position:30% line:84.67% size:37.5%
Some scallions.
21:54.600 --> 21:57.066 align:start position:25% line:79.33% size:50%
Then we're gonna add
the avocado.
21:57.133 --> 21:58.800 align:start position:47.5% line:10% size:5%
♪♪
21:58.866 --> 22:02.833 align:start position:25% line:79.33% size:47.5%
One of the benefits
of having a creamy yogurt
22:02.900 --> 22:05.933 align:start position:25% line:79.33% size:47.5%
or a crema dressing
for anything that has avocado
22:06.000 --> 22:10.233 align:start position:10% line:79.33% size:80%
is that it will help preserve it
and look beautiful
22:10.300 --> 22:11.866 align:start position:20% line:84.67% size:57.5%
while it waits for you.
22:11.933 --> 22:13.533 align:start position:17.5% line:84.67% size:65%
[ Down-tempo music plays ]
22:13.600 --> 22:15.433 align:start position:45% line:84.67% size:10%
Yum.
22:16.700 --> 22:20.600 align:start position:25% line:79.33% size:52.5%
We're gonna add a lot
of Cotija cheese, because --
22:20.666 --> 22:23.733 align:start position:20% line:84.67% size:57.5%
salty, aged, delicious.
22:23.800 --> 22:31.100 align:start position:47.5% line:10% size:5%
♪♪
22:31.166 --> 22:33.466 align:start position:27.5% line:84.67% size:45%
Just look at this!
22:33.533 --> 22:38.633 align:start position:17.5% line:79.33% size:60%
So, the meat was already
succulent and falling apart
22:38.700 --> 22:39.933 align:start position:32.5% line:84.67% size:35%
and so tender,
22:40.000 --> 22:43.500 align:start position:20% line:79.33% size:60%
and this is the tatemado
finished.
22:43.566 --> 22:48.666 align:start position:30% line:79.33% size:40%
Crunchy, crusty,
charred, rustic.
22:50.833 --> 22:53.366 align:start position:42.5% line:79.33% size:10%
Mmm.
Oh, my God.
22:53.433 --> 22:55.933 align:start position:30% line:84.67% size:40%
Mmm-mmm-mmm-mmm!
22:56.000 --> 22:59.100 align:start position:17.5% line:79.33% size:62.5%
[ Mid-tempo music plays ]
Look at how pretty these are!
22:59.166 --> 23:01.300 align:start position:25% line:84.67% size:50%
Adorable and chubby.
23:01.366 --> 23:03.266 align:start position:17.5% line:79.33% size:62.5%
I mean, look at how puffy
they are.
23:03.333 --> 23:05.700 align:start position:17.5% line:84.67% size:62.5%
We're doing the spray now
23:05.766 --> 23:10.333 align:start position:10% line:79.33% size:77.5%
because the dough is so pillowy
and puffy
23:10.400 --> 23:13.400 align:start position:15% line:79.33% size:67.5%
that it's very hard to make
a slit.
23:13.466 --> 23:16.200 align:start position:22.5% line:79.33% size:52.5%
I'm gonna make a slit
from end to end.
23:16.266 --> 23:18.800 align:start position:25% line:84.67% size:50%
You have to be fast.
23:18.866 --> 23:20.166 align:start position:20% line:84.67% size:60%
Takes a little practice.
23:21.266 --> 23:24.900 align:start position:17.5% line:79.33% size:67.5%
Some bread makers in Mexico
will make the line to its side
23:24.966 --> 23:26.400 align:start position:15% line:84.67% size:70%
so it's like your signature.
23:26.466 --> 23:29.166 align:start position:20% line:79.33% size:57.5%
Some bread makers do it
to the middle.
23:29.233 --> 23:30.433 align:start position:47.5% line:10% size:5%
♪♪
23:30.500 --> 23:33.533 align:start position:12.5% line:84.67% size:75%
I have my oven at 400 degrees,
23:33.600 --> 23:35.866 align:start position:20% line:79.33% size:60%
and these are gonna bake
for 18 to 20 minutes,
23:35.933 --> 23:38.733 align:start position:12.5% line:79.33% size:75%
until they're brown on the top
and fully cooked.
23:38.800 --> 23:44.400 align:start position:47.5% line:10% size:5%
♪♪
23:47.400 --> 23:48.566 align:start position:40% line:10% size:17.5%
-Mamá.
23:48.633 --> 23:52.633 align:start position:37.5% line:10% size:25%
-Mi amor.
[ Speaking Spanish ]
23:52.700 --> 23:55.533 align:start position:20% line:10% size:57.5%
-No. That looks insane.
-I mean, look at these.
23:55.600 --> 23:56.900 align:start position:12.5% line:84.67% size:75%
-How long did it take to cook?
23:56.966 --> 23:58.400 align:start position:17.5% line:79.33% size:62.5%
-So, two hours covered...
-Yeah.
23:58.466 --> 24:00.566 align:start position:10% line:79.33% size:80%
-...and then one hour uncovered.
-Mm-hmm.
24:00.633 --> 24:02.666 align:start position:22.5% line:79.33% size:52.5%
-Let's each one build
their own torta.
24:02.733 --> 24:04.500 align:start position:40% line:79.33% size:15%
-Okay.
[ Mid-tempo music plays ]
24:04.566 --> 24:07.300 align:start position:17.5% line:79.33% size:62.5%
-Let's start by spreading
refried beans.
24:07.366 --> 24:09.066 align:start position:20% line:79.33% size:60%
I'm packing it up, okay?
-Okay.
24:09.133 --> 24:11.066 align:start position:47.5% line:10% size:5%
♪♪
24:11.133 --> 24:13.833 align:start position:22.5% line:79.33% size:55%
-I will take the cream
that you are not taking.
24:13.900 --> 24:15.333 align:start position:42.5% line:84.67% size:15%
-Yeah.
24:15.400 --> 24:17.166 align:start position:47.5% line:10% size:5%
♪♪
24:17.233 --> 24:19.800 align:start position:30% line:84.67% size:37.5%
-Panela cheese.
24:19.866 --> 24:22.500 align:start position:27.5% line:84.67% size:47.5%
And some jalapeños.
24:22.566 --> 24:24.566 align:start position:17.5% line:79.33% size:60%
I mean, I think we could
finish these in three tortas.
24:24.633 --> 24:25.866 align:start position:37.5% line:84.67% size:20%
-Easily.
24:25.933 --> 24:27.366 align:start position:47.5% line:10% size:5%
♪♪
24:27.433 --> 24:30.733 align:start position:22.5% line:79.33% size:55%
-And then we're adding
the salad.
24:30.800 --> 24:33.233 align:start position:17.5% line:79.33% size:62.5%
And everything has crema.
-Yeah.
24:33.300 --> 24:35.733 align:start position:47.5% line:10% size:5%
♪♪
24:35.800 --> 24:38.266 align:start position:35% line:79.33% size:30%
This is big.
-Oh, this is huge.
24:38.333 --> 24:40.266 align:start position:12.5% line:79.33% size:72.5%
-All right. Should we eat it?
-Yeah.
24:40.333 --> 24:42.033 align:start position:37.5% line:84.67% size:25%
[ Laughs ]
24:42.100 --> 24:44.000 align:start position:17.5% line:79.33% size:65%
[ Down-tempo music plays ]
Mmm.
24:44.066 --> 24:45.400 align:start position:40% line:84.67% size:17.5%
Mm-hmm.
24:45.466 --> 24:47.366 align:start position:32.5% line:84.67% size:35%
-It's so good.
24:47.433 --> 24:51.133 align:start position:27.5% line:79.33% size:47.5%
-It's, like, messy,
salty, tangy.
24:51.200 --> 24:52.500 align:start position:20% line:79.33% size:60%
-It's the perfect amount
of spicy, too.
24:52.566 --> 24:53.766 align:start position:37.5% line:79.33% size:20%
-Mm-hmm.
Mm-hmm.
24:53.833 --> 24:55.566 align:start position:15% line:79.33% size:67.5%
-This is one of my favorite
things you've ever made.
24:55.633 --> 24:58.066 align:start position:20% line:79.33% size:57.5%
-You know what? Mm-hmm.
Mm-hmm.
24:58.133 --> 24:59.966 align:start position:17.5% line:10% size:65%
Oh, did you try the salad?
25:00.033 --> 25:01.666 align:start position:22.5% line:10% size:52.5%
Tiene Cotija cheese.
25:01.733 --> 25:03.400 align:start position:40% line:10% size:15%
-Yeah.
It's fresh.
25:03.466 --> 25:06.100 align:start position:32.5% line:10% size:37.5%
-It feels light
next to the torta,
25:06.166 --> 25:09.433 align:start position:10% line:10% size:77.5%
but I feel like this is a salad
that can also stand on its own.
25:09.500 --> 25:11.000 align:start position:40% line:10% size:15%
-Yeah.
Is that cilantro? What is that?
25:11.066 --> 25:12.766 align:start position:40% line:10% size:20%
-Mm-hmm.
And scallions.
25:12.833 --> 25:14.300 align:start position:27.5% line:10% size:47.5%
-It's really fresh.
Yeah.
25:15.366 --> 25:17.833 align:start position:20% line:10% size:60%
If you opened up a stand
for just these tortas,
25:17.900 --> 25:19.066 align:start position:25% line:10% size:50%
it'd do pretty well.
25:19.133 --> 25:22.166 align:start position:17.5% line:10% size:65%
-Will you partner with me?
-Mm-hmm.
25:22.233 --> 25:25.300 align:start position:17.5% line:10% size:62.5%
[ Mid-tempo music plays ]
25:25.366 --> 25:29.200 align:start position:47.5% line:10% size:5%
♪♪
25:29.266 --> 25:32.833 align:start position:15% line:10% size:70%
-For recipes and information
from this episode and more,
25:32.900 --> 25:35.133 align:start position:22.5% line:10% size:52.5%
visit PatiJinich.com.
25:35.200 --> 25:36.566 align:start position:35% line:10% size:30%
And connect!
25:36.633 --> 25:39.666 align:start position:12.5% line:10% size:72.5%
Find me on Facebook, Twitter,
Instagram, and Pinterest --
25:39.733 --> 25:41.166 align:start position:35% line:10% size:30%
@PatiJinich.
25:41.233 --> 25:43.966 align:start position:20% line:10% size:57.5%
-"Pati's Mexican Table"
is made possible by...
25:44.033 --> 25:46.800 align:start position:20% line:10% size:60%
[ Dramatic music plays ]
25:46.866 --> 25:51.300 align:start position:47.5% line:10% size:5%
♪♪
25:51.366 --> 25:53.966 align:start position:17.5% line:10% size:62.5%
-La Costeña -- por sabor.
25:54.033 --> 25:56.500 align:start position:47.5% line:10% size:5%
♪♪
25:56.566 --> 25:58.933 align:start position:20% line:10% size:60%
-♪ Avocados from Mexico
25:59.433 --> 26:01.333 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
26:01.400 --> 26:02.533 align:start position:25% line:84.67% size:50%
and family recipes.
26:02.600 --> 26:03.933 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
26:04.000 --> 26:06.400 align:start position:27.5% line:10% size:45%
-Stand Together --
helping every person rise.
26:06.466 --> 26:08.966 align:start position:27.5% line:10% size:40%
More information
at StandTogether.org.
26:09.033 --> 26:13.000 align:start position:15% line:10% size:70%
-Mahatma rice lets you unite
ingredients and flavors.
26:13.066 --> 26:14.933 align:start position:25% line:10% size:50%
Mahatma rice unites.
26:15.000 --> 26:16.400 align:start position:15% line:10% size:70%
-King Arthur Baking Company.
26:16.466 --> 26:19.966 align:start position:12.5% line:10% size:70%
Find out more about our masa
harina at KingArthurBaking.com.
26:20.033 --> 26:22.966 align:start position:27.5% line:10% size:45%
-Oléico high oleic
safflower oil.
26:23.033 --> 26:24.966 align:start position:27.5% line:10% size:45%
-♪ Oh, oh, oh, oh
26:25.033 --> 26:28.000 align:start position:40% line:10% size:20%
-Tecate.
Mexico is in us.
26:28.066 --> 26:30.666 align:start position:27.5% line:10% size:45%
-FEMSA Foundation.
26:30.733 --> 26:33.000 align:start position:47.5% line:10% size:5%
♪♪
26:33.066 --> 26:35.366 align:start position:30% line:10% size:42.5%
-Proud to support
"Pati's Mexican Table"
26:35.433 --> 26:36.900 align:start position:22.5% line:10% size:52.5%
on public television.