1 00:00:02,200 --> 00:00:06,700 -Guadalajara, Mexico's second-largest city, 2 00:00:06,766 --> 00:00:09,333 the capital of the state of Jalisco -- 3 00:00:09,400 --> 00:00:13,566 a sprawling city, home to over 5 million people, 4 00:00:13,633 --> 00:00:19,066 the center for Jalisco's art, music, and, of course, food. 5 00:00:19,133 --> 00:00:20,333 [ Up-tempo music plays ] 6 00:00:20,400 --> 00:00:24,033 I'm getting my first taste of this thriving city, 7 00:00:24,100 --> 00:00:26,500 starting with its most famous creation... 8 00:00:26,566 --> 00:00:27,600 Ooh! 9 00:00:27,666 --> 00:00:28,933 ...the torta ahogada. 10 00:00:29,000 --> 00:00:31,200 Every bite, it keeps on changing. 11 00:00:31,966 --> 00:00:35,100 Then I'm meeting up with one of the best chefs in the city 12 00:00:35,166 --> 00:00:37,500 to see how his gorgeous recipes 13 00:00:37,566 --> 00:00:40,800 are changing the way we think about market food. 14 00:00:40,866 --> 00:00:41,866 [ Music continues ] 15 00:00:41,933 --> 00:00:43,200 In my kitchen, 16 00:00:43,266 --> 00:00:47,366 that torta ahogada inspires another tasty torta. 17 00:00:47,433 --> 00:00:49,933 I'm making bolillos from scratch, 18 00:00:50,000 --> 00:00:53,366 a chunky avocado-and-cucumber salad, 19 00:00:53,433 --> 00:00:56,600 and an adobo-marinated, slow-cooked pork, 20 00:00:56,666 --> 00:00:58,033 tatemado de puerco, 21 00:00:58,100 --> 00:01:00,600 to pack on an irresistible torta. 22 00:01:00,666 --> 00:01:01,733 With one, you're done. 23 00:01:01,800 --> 00:01:02,800 -I don't know. 24 00:01:02,866 --> 00:01:04,566 -No?! You'll have another one?! 25 00:01:04,633 --> 00:01:06,933 -♪ Dame, dame ♪ 26 00:01:07,000 --> 00:01:09,166 ♪ Dame tu chocolate ♪ 27 00:01:09,233 --> 00:01:11,766 ♪ Dame, dame ♪ 28 00:01:11,833 --> 00:01:13,866 ♪ Dame café caliente ♪ 29 00:01:13,933 --> 00:01:16,466 ♪ Dame, dame ♪ 30 00:01:16,533 --> 00:01:18,566 ♪ Dame tu corazón ♪ 31 00:01:18,633 --> 00:01:19,833 ♪♪ 32 00:01:19,900 --> 00:01:22,633 -"Pati's Mexican Table" is made possible by... 33 00:01:22,700 --> 00:01:29,900 ♪♪ 34 00:01:29,966 --> 00:01:32,633 -La Costeña -- por sabor. 35 00:01:32,700 --> 00:01:35,100 ♪♪ 36 00:01:35,166 --> 00:01:37,600 -♪ Avocados from Mexico 37 00:01:38,100 --> 00:01:40,400 Over 40 years, bringing authentic 38 00:01:40,466 --> 00:01:41,366 Latin American flavors to your table. 39 00:01:41,433 --> 00:01:42,666 Tropical Cheese. 40 00:01:42,666 --> 00:01:45,033 -Stand Together -- helping every person rise. 41 00:01:45,100 --> 00:01:47,600 More information at StandTogether.org. 42 00:01:47,666 --> 00:01:51,666 -Mahatma rice lets you unite ingredients and flavors. 43 00:01:51,733 --> 00:01:53,566 Mahatma rice unites. 44 00:01:53,633 --> 00:01:55,033 -King Arthur Baking Company. 45 00:01:55,100 --> 00:01:58,600 Find out more about our masa harina at KingArthurBaking.com. 46 00:01:58,666 --> 00:02:01,600 -Oléico high oleic safflower oil. 47 00:02:01,666 --> 00:02:03,600 -♪ Oh, oh, oh, oh 48 00:02:03,666 --> 00:02:06,666 -Tecate. Mexico is in us. 49 00:02:06,733 --> 00:02:09,333 -FEMSA Foundation. 50 00:02:09,400 --> 00:02:11,666 ♪♪ 51 00:02:11,733 --> 00:02:13,466 [ Mid-tempo music plays ] 52 00:02:13,533 --> 00:02:14,800 -There are certain foods 53 00:02:14,866 --> 00:02:17,100 that you automatically connect to a city, 54 00:02:17,166 --> 00:02:21,166 like New York and pizza or Paris and croissants. 55 00:02:21,233 --> 00:02:26,800 For Guadalajara, no question, it's the torta ahogada. 56 00:02:26,866 --> 00:02:29,633 Sure, it starts off looking like a regular, 57 00:02:29,700 --> 00:02:31,800 delicious Mexican sandwich, 58 00:02:31,866 --> 00:02:35,266 but then it's bathed again and again... 59 00:02:35,333 --> 00:02:39,966 and again with three mouthwatering salsas. 60 00:02:40,033 --> 00:02:41,966 [ Music continues ] 61 00:02:42,033 --> 00:02:44,100 You can find tortas ahogadas 62 00:02:44,166 --> 00:02:47,833 in the many food stands dotted everywhere in Guadalajara. 63 00:02:47,900 --> 00:02:50,900 But this is one of the most popular in the city, 64 00:02:50,966 --> 00:02:53,766 and I can't wait to try it. 65 00:03:04,166 --> 00:03:08,466 They're the sons of the Profe Jiménez, who started this stand. 66 00:03:11,400 --> 00:03:15,033 This place has been here for so long and it's so famous, 67 00:03:15,100 --> 00:03:18,733 people come from everywhere to try the tortas ahogadas. 68 00:03:19,900 --> 00:03:21,200 -Yeah. -This is your first day here? 69 00:03:21,266 --> 00:03:22,533 -First day. Yeah. 70 00:03:22,600 --> 00:03:26,100 -The tortas they make here are legendary. 71 00:03:26,166 --> 00:03:30,100 Like any great sandwich, it all starts with the bread. 72 00:03:31,500 --> 00:03:34,633 Okay. Is this the -- Oh, it is really hard. 73 00:03:34,700 --> 00:03:37,133 So, tortas ahogadas are made with birote. 74 00:03:40,433 --> 00:03:44,133 The salty, French-inspired rolls called birote 75 00:03:44,200 --> 00:03:46,300 are handmade by the thousands 76 00:03:46,366 --> 00:03:49,666 in local bakeries just like this one. 77 00:03:49,733 --> 00:03:52,366 They really say that birote, you can only make here. 78 00:03:52,433 --> 00:03:53,900 You can't replicate it. 79 00:03:53,966 --> 00:03:55,600 Some people say it's the weather. 80 00:03:55,666 --> 00:03:58,533 Some people say it's the water. Some people say it's the people. 81 00:03:58,600 --> 00:04:00,433 Pero you can see how it is. 82 00:04:01,866 --> 00:04:03,333 "Drunken" is "drunk." 83 00:04:05,466 --> 00:04:07,300 -"Drowned." -"Drowned"! 84 00:04:07,366 --> 00:04:08,133 Mm. 85 00:04:08,200 --> 00:04:09,533 I was saying "drunken torta," 86 00:04:09,600 --> 00:04:11,233 but it is really "drowned torta." 87 00:04:11,300 --> 00:04:13,333 But it is really a very famous torta 88 00:04:13,400 --> 00:04:15,300 for people that have gotten drunk. 89 00:04:15,366 --> 00:04:18,566 So I guess it's the same thing or they go together. 90 00:04:18,633 --> 00:04:19,900 [ Mid-tempo music plays ] 91 00:04:19,966 --> 00:04:24,133 The meat for tortas ahogadas are carnitas, of course. 92 00:04:25,633 --> 00:04:29,033 First, the birote gets a swipe of mayo. 93 00:04:29,100 --> 00:04:32,400 Then it's stuffed with yummy carnitas 94 00:04:32,466 --> 00:04:35,266 and topped with cilantro and onion. 95 00:04:35,333 --> 00:04:37,566 Then the drowning begins, 96 00:04:37,633 --> 00:04:40,633 starting with a chile de árbol salsa, 97 00:04:40,700 --> 00:04:43,200 followed by a cold tomato sauce. 98 00:04:43,266 --> 00:04:45,600 Then it all gets drenched in the same -- 99 00:04:45,666 --> 00:04:48,266 but this time heated -- tomato sauce. 100 00:04:48,333 --> 00:04:50,966 ♪♪ 101 00:04:51,033 --> 00:04:52,700 Ooh! 102 00:04:52,766 --> 00:04:56,200 [ Indistinct conversations ] 103 00:04:56,266 --> 00:04:59,366 [ Mid-tempo music plays ] Mmm. 104 00:04:59,433 --> 00:05:01,700 Mm-hmm. 105 00:05:01,766 --> 00:05:05,300 The combination of sauces -- It's the spicy one, 106 00:05:05,366 --> 00:05:08,000 then the cold tomato one that tastes fresh, 107 00:05:08,066 --> 00:05:09,566 and then the hot tomato one, 108 00:05:09,633 --> 00:05:12,200 which is, like, making the bread a little bit soggy. 109 00:05:12,266 --> 00:05:16,033 But because it's so resilient, you can bite and chew into it. 110 00:05:16,100 --> 00:05:18,533 ♪♪ 111 00:05:18,600 --> 00:05:20,533 You don't find this in McAllen. 112 00:05:20,600 --> 00:05:22,033 -Not even the bread. 113 00:05:22,100 --> 00:05:23,866 -Did you try it already? -No. 114 00:05:23,933 --> 00:05:27,666 My wife is eating the torta ahogada thing. 115 00:05:27,733 --> 00:05:29,333 I'm eating the... 116 00:05:29,400 --> 00:05:32,000 -Uh, destruido. -Destruido. 117 00:05:37,300 --> 00:05:39,633 -Ooh! This is a new thing to me! 118 00:05:39,700 --> 00:05:41,666 This is called a "destroyed." 119 00:05:41,733 --> 00:05:44,066 And it's a crispy taco. -Sí, claro. 120 00:05:44,133 --> 00:05:46,133 -Uh-huh. Ooh! -[ Speaking Spanish ] 121 00:05:46,200 --> 00:05:48,700 -You know, that always fascinates me about Mexico. 122 00:05:48,766 --> 00:05:51,566 Like, there's the classics. You come for the classics. 123 00:05:51,633 --> 00:05:53,666 And then you get to know that there's a new thing 124 00:05:53,733 --> 00:05:55,066 that becomes a new classic. 125 00:05:55,833 --> 00:05:57,933 [ Inhales sharply ] Ooh! 126 00:05:58,000 --> 00:06:01,666 Totally my kind of food. This is so right up my alley. 127 00:06:01,733 --> 00:06:04,233 I'm already in love with this thing. 128 00:06:04,300 --> 00:06:06,866 [ Indistinct conversations ] 129 00:06:06,933 --> 00:06:08,233 [ Mid-tempo music plays ] 130 00:06:08,300 --> 00:06:10,500 Mmm. Mmm! 131 00:06:10,566 --> 00:06:13,033 Mmm! Mmm! 132 00:06:13,100 --> 00:06:16,633 Come for the torta ahogada, stay for the destruido, 133 00:06:16,700 --> 00:06:19,000 and then come back again for the torta ahogada. 134 00:06:29,066 --> 00:06:31,400 -I think one of the most famous tortas, 135 00:06:31,466 --> 00:06:34,433 not only of Jalisco or the city of Guadalajara, 136 00:06:34,500 --> 00:06:38,066 but of the entire country of Mexico, is the torta ahogada. 137 00:06:38,133 --> 00:06:40,900 But there's another category of tortas 138 00:06:40,966 --> 00:06:44,566 that in Jalisco goes by the name of lonche. 139 00:06:44,633 --> 00:06:48,633 We're gonna stuff these lonche with a tatemado de puerco. 140 00:06:48,700 --> 00:06:52,566 "Lonche" really comes from the American word "lunch." 141 00:06:52,633 --> 00:06:55,133 To make a lonche really irresistible, 142 00:06:55,200 --> 00:06:59,833 you have to have the main feeling be, like, to die for. 143 00:06:59,900 --> 00:07:03,100 You build it and sauce it and really garnish it 144 00:07:03,166 --> 00:07:04,333 from the inside. 145 00:07:04,400 --> 00:07:06,700 You're gonna see. It's really irresistible. 146 00:07:06,766 --> 00:07:11,000 I have here one pound of pork butt 147 00:07:11,066 --> 00:07:13,866 that I cut into one-inch chunks. 148 00:07:13,933 --> 00:07:17,266 And I also have one pound of pork ribs 149 00:07:17,333 --> 00:07:19,366 that I cut into smaller pieces. 150 00:07:19,433 --> 00:07:22,566 I'm gonna add 1 tablespoon of salt, 151 00:07:22,633 --> 00:07:26,066 1/3 cup of apple cider vinegar. 152 00:07:26,133 --> 00:07:28,300 It's going to start breaking down the meat 153 00:07:28,366 --> 00:07:30,666 so that it will become really tender. 154 00:07:30,733 --> 00:07:33,433 And it also helps, like, balance the flavors. 155 00:07:33,500 --> 00:07:37,666 Let this meat sit anywhere from an hour to 24 hours. 156 00:07:37,733 --> 00:07:39,033 [ Mid-tempo music plays ] 157 00:07:39,100 --> 00:07:40,566 Now we're gonna make the adobo. 158 00:07:40,633 --> 00:07:42,966 I'm gonna use four guajillo chilies, 159 00:07:43,033 --> 00:07:44,666 which I'm going to stem. 160 00:07:44,733 --> 00:07:46,733 This adobo is gonna have it all, 161 00:07:46,800 --> 00:07:48,333 'cause it's gonna have the chilies, 162 00:07:48,400 --> 00:07:51,000 it's gonna have chocolate, vinegar. 163 00:07:51,066 --> 00:07:53,200 And I really think this one is a keeper. 164 00:07:54,366 --> 00:07:56,900 We're gonna toast these guajillo chilies. 165 00:07:56,966 --> 00:08:01,000 We just want them to change color, change texture. 166 00:08:01,066 --> 00:08:02,166 We're gonna start to get 167 00:08:02,233 --> 00:08:04,400 some of the fumes of the chilies and the aroma, 168 00:08:04,466 --> 00:08:08,766 and that means we're unlocking the flavor of the dried chilies. 169 00:08:08,833 --> 00:08:11,066 Now, I'm gonna use two chiles de árbol. 170 00:08:11,133 --> 00:08:14,733 This is a chile de árbol from Yahualica. 171 00:08:14,800 --> 00:08:18,266 Yahualica is a region in the state of Jalisco 172 00:08:18,333 --> 00:08:19,866 that grows these chilies. 173 00:08:19,933 --> 00:08:24,400 The people of Jalisco are really proud about their chile de árbol 174 00:08:24,466 --> 00:08:27,033 because it's really unique. 175 00:08:27,100 --> 00:08:28,800 It has a lot of heat. 176 00:08:28,866 --> 00:08:31,866 But what happens with these chile de árbol is that the heat, 177 00:08:31,933 --> 00:08:35,433 you feel it and it goes by fast, and then you taste the flavor. 178 00:08:35,500 --> 00:08:36,600 [ Mid-tempo music plays ] 179 00:08:36,666 --> 00:08:38,766 Doesn't matter if they char too much, 180 00:08:38,833 --> 00:08:41,400 because we want that charred flavor. 181 00:08:41,466 --> 00:08:43,100 And talking about charred, 182 00:08:43,166 --> 00:08:45,966 that's where the word "tatemado" comes from. 183 00:08:46,033 --> 00:08:50,166 That means to put an ingredient close to the fire 184 00:08:50,233 --> 00:08:54,633 until it will almost get burnt but it doesn't get burnt. 185 00:08:54,700 --> 00:08:58,033 We want the toasted ingredients in the boiling water 186 00:08:58,100 --> 00:08:59,500 to rehydrate, 187 00:08:59,566 --> 00:09:04,266 and I'm going to add two cloves of garlic and fresh ginger. 188 00:09:05,900 --> 00:09:08,200 Oh, I love the smell of ginger. 189 00:09:08,266 --> 00:09:12,733 And you can see how the chilies are starting to go from very dry 190 00:09:12,800 --> 00:09:16,133 and almost brittle to kind of plump and meaty. 191 00:09:16,733 --> 00:09:19,333 Now, toasting the dried spices 192 00:09:19,400 --> 00:09:22,133 does the same thing as toasting the chilies, 193 00:09:22,200 --> 00:09:24,866 so if you have the extra minute, go ahead. 194 00:09:24,933 --> 00:09:29,733 Once I add the oregano and the thyme 195 00:09:29,800 --> 00:09:32,033 and the cumin seeds, 196 00:09:32,100 --> 00:09:34,933 the moment they hit the hot surface, 197 00:09:35,000 --> 00:09:36,933 I can smell the spices. 198 00:09:37,000 --> 00:09:40,200 Like, their essence is getting unlocked with the heat. 199 00:09:40,266 --> 00:09:41,600 [ Mid-tempo music plays ] 200 00:09:41,666 --> 00:09:46,033 I'm adding four whole cloves, but I'm removing the stem. 201 00:09:46,100 --> 00:09:48,400 And sesame seeds. 202 00:09:48,466 --> 00:09:52,200 We're also toasting an inch of canella. 203 00:09:52,266 --> 00:09:57,500 We're stirring these because we don't the spices to burn. 204 00:09:57,566 --> 00:10:01,400 ♪♪ 205 00:10:01,466 --> 00:10:04,433 The chilies are ready and rehydrated. 206 00:10:04,500 --> 00:10:08,566 Also, the garlic and fresh ginger that cooked. 207 00:10:08,633 --> 00:10:12,700 I'm adding about a cup of the cooking liquid. 208 00:10:12,766 --> 00:10:14,433 ♪♪ 209 00:10:14,500 --> 00:10:17,400 The last thing I'm adding is Mexican chocolate. 210 00:10:17,466 --> 00:10:19,833 And this was also surprising to me. 211 00:10:19,900 --> 00:10:21,633 Think about caramelized ginger 212 00:10:21,700 --> 00:10:24,666 and how that would go with something spicy 213 00:10:24,733 --> 00:10:26,700 and something chocolaty. 214 00:10:26,766 --> 00:10:28,766 That's what this is. It's really good. 215 00:10:28,833 --> 00:10:30,766 You want to find Mexican chocolate. 216 00:10:30,833 --> 00:10:33,200 It has a lot of granulated sugar. 217 00:10:33,266 --> 00:10:36,633 I'm gonna show you. You can see how grainy it is. 218 00:10:36,700 --> 00:10:41,366 You can see the sugar. You can see the cinnamon. 219 00:10:41,433 --> 00:10:44,000 I'm going to add 2 ounces of the chocolate. 220 00:10:44,066 --> 00:10:46,766 I mean, the chili and the ginger are loving this right now. 221 00:10:46,833 --> 00:10:48,600 [ Mid-tempo music plays ] 222 00:10:48,666 --> 00:10:52,466 We're just gonna puree these until completely smooth. 223 00:10:52,533 --> 00:11:00,400 ♪♪ 224 00:11:00,466 --> 00:11:02,500 You really want to take the time to puree this, 225 00:11:02,566 --> 00:11:04,366 because you have that piece of cinnamon, 226 00:11:04,433 --> 00:11:05,766 you have that chocolate. 227 00:11:05,833 --> 00:11:08,833 You want to make sure it's really smooth. 228 00:11:09,800 --> 00:11:12,433 Oh, the color is just gorgeous. 229 00:11:12,500 --> 00:11:14,933 Okay. So we have the adobo. 230 00:11:15,000 --> 00:11:17,233 And as soon as it cools, 231 00:11:17,300 --> 00:11:19,700 I want to pour it onto the meat and rub it all over 232 00:11:19,766 --> 00:11:22,066 and then let it sit in this adobo for a while. 233 00:11:22,133 --> 00:11:25,900 [ Down-tempo music plays ] 234 00:11:25,966 --> 00:11:32,566 ♪♪ 235 00:11:32,633 --> 00:11:34,700 Look at the color of the adobo. 236 00:11:34,766 --> 00:11:36,866 I mean, this is stunning. 237 00:11:36,933 --> 00:11:38,800 I'm gonna put this in the refrigerator. 238 00:11:38,866 --> 00:11:43,300 And really, this, the more that it sits, the better it gets. 239 00:11:43,366 --> 00:11:47,833 So you can marinate it anywhere from an hour to 24 hours. 240 00:11:47,900 --> 00:11:51,500 ♪♪ 241 00:11:52,200 --> 00:11:54,166 It's been a while. 242 00:11:54,233 --> 00:11:57,266 Our meat's going to be in the oven, 243 00:11:57,333 --> 00:12:00,800 cooking, until it's completely cooked and tender 244 00:12:00,866 --> 00:12:05,300 and the adobo has changed from being this deeply flavorful 245 00:12:05,366 --> 00:12:07,000 to insanely flavorful, 246 00:12:07,066 --> 00:12:11,533 'cause it will have cooked with all of the juices from the meat. 247 00:12:11,600 --> 00:12:15,033 Okay. 375 for two hours. 248 00:12:17,066 --> 00:12:19,633 So many people think about tortillas 249 00:12:19,700 --> 00:12:21,633 when they think about Mexican food, 250 00:12:21,700 --> 00:12:23,400 but we love our bread, too. 251 00:12:23,466 --> 00:12:27,500 And one of Mexico's go-to breads is called a bolillo. 252 00:12:27,566 --> 00:12:29,566 Now, the bolillo is the adaptation 253 00:12:29,633 --> 00:12:31,633 of the French baguette. 254 00:12:31,700 --> 00:12:35,966 I'm gonna start by leveling 3 cups of flour. 255 00:12:36,033 --> 00:12:37,966 It's gonna be 3 1/4. 256 00:12:38,033 --> 00:12:40,233 You have to be precise when you're baking. 257 00:12:40,300 --> 00:12:44,766 And then we have 3 leveled teaspoons of instant yeast, 258 00:12:44,833 --> 00:12:48,666 2 1/2 teaspoons of sugar, 2 teaspoons salt. 259 00:12:49,866 --> 00:12:53,566 So the bolillos have that sweet, salty taste, 260 00:12:53,633 --> 00:12:56,066 but it's very balanced and soft. 261 00:12:56,133 --> 00:12:58,666 And then I'm gonna add 1 1/4 cups. 262 00:12:58,733 --> 00:13:01,533 You want to make sure that the water is lukewarm. 263 00:13:01,600 --> 00:13:04,433 We're gonna beat this until it's soft and elastic, 264 00:13:04,500 --> 00:13:06,100 so like three to four minutes. 265 00:13:06,166 --> 00:13:08,433 [ Mid-tempo music plays ] 266 00:13:08,500 --> 00:13:16,866 ♪♪ 267 00:13:17,966 --> 00:13:19,900 See how soft? 268 00:13:19,966 --> 00:13:22,466 And it's a little bit sticky, which you want. 269 00:13:22,533 --> 00:13:26,066 I'm going to cover it, and I'm gonna let it double in size. 270 00:13:26,133 --> 00:13:30,166 It's gonna take anywhere from 1 to 1 1/2 hours. 271 00:13:30,233 --> 00:13:32,666 And you want to put it in a warm area of your kitchen 272 00:13:32,733 --> 00:13:34,333 where it will puff up. 273 00:13:37,800 --> 00:13:40,466 -We've already met the famous torta ahogada. 274 00:13:40,533 --> 00:13:41,766 Mmm! 275 00:13:41,833 --> 00:13:46,033 But Guadalajara's culinary scene goes way beyond that. 276 00:13:46,100 --> 00:13:50,033 Chef Fabián Delgado is expanding local culinary horizons 277 00:13:50,100 --> 00:13:53,433 at his contemporary market counter, Yunaites. 278 00:14:02,633 --> 00:14:07,433 Yunaites is located within Guadalajara's Mercado Cuarto. 279 00:14:07,500 --> 00:14:11,333 Throughout my travels in Mexico, I've eaten at many market stands 280 00:14:11,400 --> 00:14:14,566 that serve delicious typical local dishes. 281 00:14:14,633 --> 00:14:17,366 But never, ever have I been to a market restaurant 282 00:14:17,433 --> 00:14:19,366 like Yunaites. 283 00:14:21,333 --> 00:14:24,966 I just invited myself in the kitchen. 284 00:14:41,900 --> 00:14:43,900 [ Up-tempo music plays ] 285 00:15:00,366 --> 00:15:05,300 What sets Fabián apart is how he uses modern culinary concepts 286 00:15:05,366 --> 00:15:08,300 while staying firmly connected to his roots 287 00:15:08,366 --> 00:15:11,400 and the people who supply the raw materials 288 00:15:11,466 --> 00:15:13,766 for his innovative dishes. 289 00:15:17,366 --> 00:15:18,833 Doña Vicky! 290 00:15:30,200 --> 00:15:32,833 Ooh! Yeah. 291 00:15:35,466 --> 00:15:36,933 [ Music continues ] 292 00:15:37,000 --> 00:15:39,633 It's clear that Fabián takes great pride 293 00:15:39,700 --> 00:15:41,700 in the ingredients that he uses. 294 00:15:45,466 --> 00:15:48,533 Lucky for me, he can't wait to share them. 295 00:15:52,100 --> 00:15:53,366 [ Gasps ] Ooh. -Mira. 296 00:16:05,500 --> 00:16:06,966 -Mm-hmm! 297 00:16:12,333 --> 00:16:15,700 ♪♪ 298 00:16:15,766 --> 00:16:16,900 [ Speaking Spanish ] 299 00:16:18,266 --> 00:16:19,933 Mmm! 300 00:16:39,833 --> 00:16:42,900 This is good. 301 00:16:42,966 --> 00:16:44,966 Like, really good. 302 00:16:45,866 --> 00:16:47,966 [ Mid-tempo music plays ] 303 00:17:03,166 --> 00:17:04,266 -That's it. 304 00:17:15,900 --> 00:17:17,833 [ Indistinct conversations ] 305 00:17:21,233 --> 00:17:23,466 -Mmm. Mm-hmm. Mm-hmm. 306 00:17:23,533 --> 00:17:25,333 Mm-hmm. 307 00:17:25,400 --> 00:17:26,566 Mmm. Mm-hmm. 308 00:17:27,500 --> 00:17:28,933 Mm-hmm. 309 00:17:29,000 --> 00:17:31,166 Mm-hmm. Mmm. 310 00:17:31,233 --> 00:17:33,033 Mmm. 311 00:17:35,733 --> 00:17:38,266 He wants to share his sweets. 312 00:17:38,333 --> 00:17:40,366 Okay. Espejo. 313 00:17:45,200 --> 00:17:48,433 Mm. Mm-hmm-hmm. Mm-hmm. 314 00:18:06,600 --> 00:18:07,833 [ Mid-tempo music plays ] 315 00:18:07,900 --> 00:18:10,466 Mm-hmm. Mm-hmm. Mm-hmm. 316 00:18:10,533 --> 00:18:11,600 Mmm! 317 00:18:11,666 --> 00:18:15,066 We're just gonna continue eating and talking 318 00:18:15,133 --> 00:18:17,200 and tasting and eating and talking. 319 00:18:17,266 --> 00:18:20,566 You have to come to Jalisco if you want some of it, I guess. 320 00:18:28,400 --> 00:18:32,333 ♪♪ 321 00:18:32,400 --> 00:18:36,100 I like this, and you will like it when you make this, too. 322 00:18:36,166 --> 00:18:38,000 It puffed up. 323 00:18:38,066 --> 00:18:40,566 I just enjoy the plop. [ Laughs ] 324 00:18:40,633 --> 00:18:44,033 I'm gonna dust with a little bit of flour. 325 00:18:44,100 --> 00:18:47,266 I'm gonna cut this into eight pieces. 326 00:18:47,333 --> 00:18:51,833 We're gonna turn these pieces into small balls. 327 00:18:51,900 --> 00:18:54,366 But there's a technique to do this, okay? 328 00:18:54,466 --> 00:18:57,666 [ Mid-tempo music plays ] I'm gonna push a little bit down 329 00:18:57,733 --> 00:19:02,366 and then turn all the edges inwards, 330 00:19:02,433 --> 00:19:04,900 which is just really satisfying. 331 00:19:04,966 --> 00:19:08,166 You're pinching the dough into a ball. 332 00:19:08,233 --> 00:19:10,033 And it feels like a little balloon. 333 00:19:11,100 --> 00:19:13,700 When you let the ball sort of rest, 334 00:19:13,766 --> 00:19:17,366 the gluten relaxes, so it's easier to shape. 335 00:19:17,433 --> 00:19:21,400 They keep getting a little bit more puffed up as time goes by. 336 00:19:21,466 --> 00:19:22,600 ♪♪ 337 00:19:22,666 --> 00:19:24,933 You want to cover these balls with water. 338 00:19:25,000 --> 00:19:27,900 You can either use a spray, like I'm doing right now, 339 00:19:27,966 --> 00:19:29,666 or you can also brush it. 340 00:19:29,733 --> 00:19:33,300 We don't want these balls to dry out. 341 00:19:33,366 --> 00:19:34,966 And now we're gonna cover them, 342 00:19:35,033 --> 00:19:38,533 and we're gonna let them sit for just 10 minutes. 343 00:19:42,200 --> 00:19:44,800 They got even puffier. 344 00:19:44,866 --> 00:19:48,266 And now what we're gonna do is we're going to reshape them 345 00:19:48,333 --> 00:19:51,066 into the true bolillo form. 346 00:19:51,133 --> 00:19:54,266 [ Down-tempo music plays ] You'll stretch it out a little. 347 00:19:54,333 --> 00:19:57,600 I'm looking at like four to five inches. 348 00:19:57,666 --> 00:19:59,666 Take the bottom corner, 349 00:19:59,733 --> 00:20:02,266 and you're gonna make, like, a folded envelope. 350 00:20:02,333 --> 00:20:03,900 Go to the center. 351 00:20:03,966 --> 00:20:06,933 And you do that as many times as you can, 352 00:20:07,000 --> 00:20:10,000 and then you just go like that with your hands 353 00:20:10,066 --> 00:20:14,166 so that you get the signature bolillo shape -- 354 00:20:14,233 --> 00:20:16,833 very chubby in the middle. 355 00:20:16,900 --> 00:20:19,133 The bolillo is really used for everything. 356 00:20:19,200 --> 00:20:21,900 It's a bread that's used for tortas and sandwiches, 357 00:20:21,966 --> 00:20:24,600 but it's also a bread that's just table bread. 358 00:20:24,666 --> 00:20:25,933 ♪♪ 359 00:20:26,000 --> 00:20:29,933 We're gonna spray these with water one more time. 360 00:20:30,000 --> 00:20:32,133 We're gonna cover them again, 361 00:20:32,200 --> 00:20:35,133 and we're gonna let them rest for an hour. 362 00:20:40,000 --> 00:20:43,466 So, this has been cooking for a couple of hours and -- Ah! 363 00:20:43,533 --> 00:20:46,466 It looks beautiful, beautiful, beautiful! 364 00:20:46,533 --> 00:20:50,266 The pork has already cooked, and it's nice and soft. 365 00:20:50,333 --> 00:20:54,566 I'm gonna put it in the oven for another like 30 to 45 minutes, 366 00:20:54,633 --> 00:20:57,500 'cause this is what's going to make it tatemado. 367 00:20:59,566 --> 00:21:01,733 We're gonna use ripe avocado 368 00:21:01,800 --> 00:21:05,366 to make a chunky avocado-and-cucumber salad 369 00:21:05,433 --> 00:21:07,200 in a crema dressing. 370 00:21:07,266 --> 00:21:09,333 So I want to start with the dressing. 371 00:21:09,400 --> 00:21:15,333 I'm gonna use 5 tablespoons of this Mexican-style sour cream. 372 00:21:15,400 --> 00:21:17,200 2 tablespoons of yogurt 373 00:21:17,266 --> 00:21:22,766 because I want to mix the crema with a different kind of acidic. 374 00:21:22,833 --> 00:21:26,866 I want a dressing that is gonna make me go like this... 375 00:21:26,933 --> 00:21:28,200 when I have the salad. 376 00:21:28,266 --> 00:21:31,400 [ Mid-tempo music plays ] The zest of a lime. 377 00:21:31,466 --> 00:21:33,900 And then we're gonna get the juice of the lime. 378 00:21:33,966 --> 00:21:38,166 I'm going to add some salt -- a generous teaspoon. 379 00:21:38,233 --> 00:21:42,733 I'm gonna chop a jalapeño with the seeds and all, 380 00:21:42,800 --> 00:21:45,266 'cause I want all of the flavor in here. 381 00:21:45,333 --> 00:21:46,966 One clove of garlic. 382 00:21:47,033 --> 00:21:48,700 A little cilantro. 383 00:21:48,766 --> 00:21:51,433 Then I'm gonna do the cucumber. 384 00:21:51,500 --> 00:21:52,900 ♪♪ 385 00:21:52,966 --> 00:21:54,533 Some scallions. 386 00:21:54,600 --> 00:21:57,066 Then we're gonna add the avocado. 387 00:21:57,133 --> 00:21:58,800 ♪♪ 388 00:21:58,866 --> 00:22:02,833 One of the benefits of having a creamy yogurt 389 00:22:02,900 --> 00:22:05,933 or a crema dressing for anything that has avocado 390 00:22:06,000 --> 00:22:10,233 is that it will help preserve it and look beautiful 391 00:22:10,300 --> 00:22:11,866 while it waits for you. 392 00:22:11,933 --> 00:22:13,533 [ Down-tempo music plays ] 393 00:22:13,600 --> 00:22:15,433 Yum. 394 00:22:16,700 --> 00:22:20,600 We're gonna add a lot of Cotija cheese, because -- 395 00:22:20,666 --> 00:22:23,733 salty, aged, delicious. 396 00:22:23,800 --> 00:22:31,100 ♪♪ 397 00:22:31,166 --> 00:22:33,466 Just look at this! 398 00:22:33,533 --> 00:22:38,633 So, the meat was already succulent and falling apart 399 00:22:38,700 --> 00:22:39,933 and so tender, 400 00:22:40,000 --> 00:22:43,500 and this is the tatemado finished. 401 00:22:43,566 --> 00:22:48,666 Crunchy, crusty, charred, rustic. 402 00:22:50,833 --> 00:22:53,366 Mmm. Oh, my God. 403 00:22:53,433 --> 00:22:55,933 Mmm-mmm-mmm-mmm! 404 00:22:56,000 --> 00:22:59,100 [ Mid-tempo music plays ] Look at how pretty these are! 405 00:22:59,166 --> 00:23:01,300 Adorable and chubby. 406 00:23:01,366 --> 00:23:03,266 I mean, look at how puffy they are. 407 00:23:03,333 --> 00:23:05,700 We're doing the spray now 408 00:23:05,766 --> 00:23:10,333 because the dough is so pillowy and puffy 409 00:23:10,400 --> 00:23:13,400 that it's very hard to make a slit. 410 00:23:13,466 --> 00:23:16,200 I'm gonna make a slit from end to end. 411 00:23:16,266 --> 00:23:18,800 You have to be fast. 412 00:23:18,866 --> 00:23:20,166 Takes a little practice. 413 00:23:21,266 --> 00:23:24,900 Some bread makers in Mexico will make the line to its side 414 00:23:24,966 --> 00:23:26,400 so it's like your signature. 415 00:23:26,466 --> 00:23:29,166 Some bread makers do it to the middle. 416 00:23:29,233 --> 00:23:30,433 ♪♪ 417 00:23:30,500 --> 00:23:33,533 I have my oven at 400 degrees, 418 00:23:33,600 --> 00:23:35,866 and these are gonna bake for 18 to 20 minutes, 419 00:23:35,933 --> 00:23:38,733 until they're brown on the top and fully cooked. 420 00:23:38,800 --> 00:23:44,400 ♪♪ 421 00:23:47,400 --> 00:23:48,566 -Mamá. 422 00:23:48,633 --> 00:23:52,633 -Mi amor. [ Speaking Spanish ] 423 00:23:52,700 --> 00:23:55,533 -No. That looks insane. -I mean, look at these. 424 00:23:55,600 --> 00:23:56,900 -How long did it take to cook? 425 00:23:56,966 --> 00:23:58,400 -So, two hours covered... -Yeah. 426 00:23:58,466 --> 00:24:00,566 -...and then one hour uncovered. -Mm-hmm. 427 00:24:00,633 --> 00:24:02,666 -Let's each one build their own torta. 428 00:24:02,733 --> 00:24:04,500 -Okay. [ Mid-tempo music plays ] 429 00:24:04,566 --> 00:24:07,300 -Let's start by spreading refried beans. 430 00:24:07,366 --> 00:24:09,066 I'm packing it up, okay? -Okay. 431 00:24:09,133 --> 00:24:11,066 ♪♪ 432 00:24:11,133 --> 00:24:13,833 -I will take the cream that you are not taking. 433 00:24:13,900 --> 00:24:15,333 -Yeah. 434 00:24:15,400 --> 00:24:17,166 ♪♪ 435 00:24:17,233 --> 00:24:19,800 -Panela cheese. 436 00:24:19,866 --> 00:24:22,500 And some jalapeños. 437 00:24:22,566 --> 00:24:24,566 I mean, I think we could finish these in three tortas. 438 00:24:24,633 --> 00:24:25,866 -Easily. 439 00:24:25,933 --> 00:24:27,366 ♪♪ 440 00:24:27,433 --> 00:24:30,733 -And then we're adding the salad. 441 00:24:30,800 --> 00:24:33,233 And everything has crema. -Yeah. 442 00:24:33,300 --> 00:24:35,733 ♪♪ 443 00:24:35,800 --> 00:24:38,266 This is big. -Oh, this is huge. 444 00:24:38,333 --> 00:24:40,266 -All right. Should we eat it? -Yeah. 445 00:24:40,333 --> 00:24:42,033 [ Laughs ] 446 00:24:42,100 --> 00:24:44,000 [ Down-tempo music plays ] Mmm. 447 00:24:44,066 --> 00:24:45,400 Mm-hmm. 448 00:24:45,466 --> 00:24:47,366 -It's so good. 449 00:24:47,433 --> 00:24:51,133 -It's, like, messy, salty, tangy. 450 00:24:51,200 --> 00:24:52,500 -It's the perfect amount of spicy, too. 451 00:24:52,566 --> 00:24:53,766 -Mm-hmm. Mm-hmm. 452 00:24:53,833 --> 00:24:55,566 -This is one of my favorite things you've ever made. 453 00:24:55,633 --> 00:24:58,066 -You know what? Mm-hmm. Mm-hmm. 454 00:24:58,133 --> 00:24:59,966 Oh, did you try the salad? 455 00:25:00,033 --> 00:25:01,666 Tiene Cotija cheese. 456 00:25:01,733 --> 00:25:03,400 -Yeah. It's fresh. 457 00:25:03,466 --> 00:25:06,100 -It feels light next to the torta, 458 00:25:06,166 --> 00:25:09,433 but I feel like this is a salad that can also stand on its own. 459 00:25:09,500 --> 00:25:11,000 -Yeah. Is that cilantro? What is that? 460 00:25:11,066 --> 00:25:12,766 -Mm-hmm. And scallions. 461 00:25:12,833 --> 00:25:14,300 -It's really fresh. Yeah. 462 00:25:15,366 --> 00:25:17,833 If you opened up a stand for just these tortas, 463 00:25:17,900 --> 00:25:19,066 it'd do pretty well. 464 00:25:19,133 --> 00:25:22,166 -Will you partner with me? -Mm-hmm. 465 00:25:22,233 --> 00:25:25,300 [ Mid-tempo music plays ] 466 00:25:25,366 --> 00:25:29,200 ♪♪ 467 00:25:29,266 --> 00:25:32,833 -For recipes and information from this episode and more, 468 00:25:32,900 --> 00:25:35,133 visit PatiJinich.com. 469 00:25:35,200 --> 00:25:36,566 And connect! 470 00:25:36,633 --> 00:25:39,666 Find me on Facebook, Twitter, Instagram, and Pinterest -- 471 00:25:39,733 --> 00:25:41,166 @PatiJinich. 472 00:25:41,233 --> 00:25:43,966 -"Pati's Mexican Table" is made possible by... 473 00:25:44,033 --> 00:25:46,800 [ Dramatic music plays ] 474 00:25:46,866 --> 00:25:51,300 ♪♪ 475 00:25:51,366 --> 00:25:53,966 -La Costeña -- por sabor. 476 00:25:54,033 --> 00:25:56,500 ♪♪ 477 00:25:56,566 --> 00:25:58,933 -♪ Avocados from Mexico 478 00:25:59,433 --> 00:26:01,333 A tradition of authentic Latin flavors 479 00:26:01,400 --> 00:26:02,533 and family recipes. 480 00:26:02,600 --> 00:26:03,933 Tropical Cheese. 481 00:26:04,000 --> 00:26:06,400 -Stand Together -- helping every person rise. 482 00:26:06,466 --> 00:26:08,966 More information at StandTogether.org. 483 00:26:09,033 --> 00:26:13,000 -Mahatma rice lets you unite ingredients and flavors. 484 00:26:13,066 --> 00:26:14,933 Mahatma rice unites. 485 00:26:15,000 --> 00:26:16,400 -King Arthur Baking Company. 486 00:26:16,466 --> 00:26:19,966 Find out more about our masa harina at KingArthurBaking.com. 487 00:26:20,033 --> 00:26:22,966 -Oléico high oleic safflower oil. 488 00:26:23,033 --> 00:26:24,966 -♪ Oh, oh, oh, oh 489 00:26:25,033 --> 00:26:28,000 -Tecate. 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