WEBVTT 00:00.866 --> 00:03.100 align:start position:27.5% line:84.67% size:45% -Sonora, Mexico -- 00:03.166 --> 00:05.166 align:start position:32.5% line:84.67% size:32.5% a wild, open, 00:05.233 --> 00:06.300 align:start position:27.5% line:84.67% size:42.5% rugged territory, 00:06.366 --> 00:08.233 align:start position:10% line:84.67% size:80% where the land is both beautiful 00:08.300 --> 00:10.466 align:start position:30% line:84.67% size:40% and unforgiving. 00:10.533 --> 00:13.533 align:start position:30% line:79.33% size:40% Here in Mexico's northern region, 00:13.600 --> 00:16.666 align:start position:20% line:79.33% size:57.5% this land provides some of the country's best views 00:16.733 --> 00:19.500 align:start position:27.5% line:79.33% size:45% and most treasured culinary traditions. 00:19.566 --> 00:22.200 align:start position:40% line:79.33% size:27.5% iQué rico!  Oh, I'm so happy I tried this. 00:22.266 --> 00:24.333 align:start position:27.5% line:79.33% size:42.5% And, at the heart of those recipes, 00:24.400 --> 00:25.966 align:start position:35% line:84.67% size:30% pure Sonora, 00:26.033 --> 00:28.900 align:start position:22.5% line:79.33% size:55% with its extraordinary raw ingredients. 00:28.966 --> 00:31.200 align:start position:20% line:79.33% size:60% Today, those ingredients inspire me 00:31.266 --> 00:34.066 align:start position:30% line:79.33% size:37.5% to cook a feast for my hard-working crew. 00:34.133 --> 00:35.700 align:start position:37.5% line:84.67% size:25% Excuse me. 00:35.766 --> 00:37.233 align:start position:35% line:84.67% size:30% [ Laughter ] 00:37.300 --> 00:39.566 align:start position:35% line:74% size:30% [ Sizzling ] And to get the most of the experience, 00:39.633 --> 00:41.366 align:start position:17.5% line:84.67% size:65% I'm cooking at an hacienda 00:41.433 --> 00:43.300 align:start position:27.5% line:10% size:45% right in the heart of the countryside, 00:43.366 --> 00:46.200 align:start position:27.5% line:79.33% size:42.5% using ingredients straight from the land. 00:46.266 --> 00:48.466 align:start position:40% line:79.33% size:22.5% Up first, a traditional Sonoran soup 00:48.533 --> 00:51.166 align:start position:25% line:79.33% size:45% that is both homey and simple to make -- 00:51.233 --> 00:53.933 align:start position:10% line:84.67% size:80% Sonora's beloved caldo de queso. 00:54.000 --> 00:57.133 align:start position:10% line:79.33% size:77.5% -It's a perfect caldo de queso. -Mm! 00:57.200 --> 00:59.100 align:start position:32.5% line:79.33% size:37.5% And since we're on a pecan farm, 00:59.166 --> 01:01.766 align:start position:27.5% line:79.33% size:42.5% I'm making an oh, so satisfying chicken 01:01.833 --> 01:05.900 align:start position:22.5% line:79.33% size:52.5% with a smooth, nutty, velvety pecan sauce, 01:05.966 --> 01:08.700 align:start position:30% line:79.33% size:42.5% served with fresh grilled asparagus, 01:08.766 --> 01:13.200 align:start position:17.5% line:79.33% size:65% topped with spicy buttered chiltepin and pecan crumble. 01:13.266 --> 01:15.166 align:start position:32.5% line:79.33% size:35% -Thanks, Pati. -Yay! 01:15.233 --> 01:17.533 align:start position:30% line:79.33% size:37.5% -Gracias, Pati. -Thank you, guys. 01:17.600 --> 01:20.100 align:start position:30% line:84.67% size:37.5% -♪ Dame, dame ♪ 01:20.166 --> 01:22.166 align:start position:22.5% line:84.67% size:52.5% ♪ Dame tu chocolate ♪ 01:22.233 --> 01:24.866 align:start position:32.5% line:84.67% size:35% ♪ Dame, dame ♪ 01:24.933 --> 01:26.866 align:start position:22.5% line:84.67% size:55% ♪ Dame café caliente ♪ 01:26.933 --> 01:29.466 align:start position:32.5% line:84.67% size:35% ♪ Dame, dame ♪ 01:29.533 --> 01:31.466 align:start position:27.5% line:84.67% size:47.5% ♪ Dame tu corazón ♪ 01:31.533 --> 01:32.866 align:start position:47.5% line:84.67% size:5% ♪♪ 01:32.933 --> 01:35.600 align:start position:20% line:10% size:57.5% -"Pati's Mexican Table" is made possible by... 01:35.666 --> 01:43.533 align:start position:47.5% line:10% size:5% ♪♪ 01:43.600 --> 01:45.100 align:start position:35% line:10% size:30% -La Costeña. 01:45.166 --> 01:48.200 align:start position:47.5% line:10% size:5% ♪♪ 01:48.266 --> 01:50.466 align:start position:20% line:10% size:60% -♪ Avocados from Mexico 01:51.133 --> 01:53.400 align:start position:30% line:79.33% size:37.5% Over 40 years,  bringing authentic 01:53.466 --> 01:54.366 align:start position:20% line:79.33% size:57.5% Latin American flavors  to your table. 01:54.433 --> 01:55.666 align:start position:27.5% line:84.67% size:42.5% Tropical Cheese. 01:55.666 --> 01:58.033 align:start position:27.5% line:10% size:45% -Stand Together -- helping every person rise. 01:58.100 --> 02:00.633 align:start position:27.5% line:10% size:40% More information at StandTogether.org. 02:00.700 --> 02:05.800 align:start position:20% line:10% size:62.5% -BanCoppel -- your recipe for sending money to Mexico. 02:05.866 --> 02:09.433 align:start position:15% line:10% size:70% -Mahatma rice lets you unite ingredients and flavors. 02:09.500 --> 02:11.600 align:start position:25% line:10% size:50% Mahatma rice unites. 02:11.666 --> 02:13.933 align:start position:30% line:10% size:37.5% -Divine Flavor. 02:14.000 --> 02:16.633 align:start position:47.5% line:10% size:5% ♪♪ 02:16.700 --> 02:19.266 align:start position:37.5% line:10% size:20% -Norson. 02:19.333 --> 02:22.633 align:start position:47.5% line:10% size:5% ♪♪ 02:22.700 --> 02:26.133 align:start position:22.5% line:79.33% size:55% -This is truly a dream because I am cooking 02:26.200 --> 02:31.900 align:start position:17.5% line:79.33% size:62.5% in an hacienda in Sonora, on the outskirts of Hermosillo. 02:31.966 --> 02:36.100 align:start position:22.5% line:79.33% size:50% And this is actually a pecan-growing hacienda. 02:36.166 --> 02:37.866 align:start position:12.5% line:84.67% size:75% And this is just such a treat, 02:37.933 --> 02:40.433 align:start position:30% line:79.33% size:40% not just for me, but for my team! 02:40.500 --> 02:45.466 align:start position:17.5% line:79.33% size:62.5% Who are here and we're -- Kevin. 02:45.533 --> 02:49.100 align:start position:22.5% line:84.67% size:55% Danielle. Mary. Amado! 02:49.166 --> 02:51.866 align:start position:37.5% line:84.67% size:25% Dan. Dave. 02:51.933 --> 02:56.200 align:start position:20% line:79.33% size:57.5% And I'm cooking for me, but mostly for them, 02:56.266 --> 02:58.600 align:start position:30% line:10% size:37.5% and you can get the recipes, too. 02:58.666 --> 03:00.700 align:start position:32.5% line:10% size:37.5% We are starting with a caldo de queso, 03:00.766 --> 03:05.033 align:start position:10% line:10% size:80% which is a most traditional soup here in Sonora. 03:05.100 --> 03:07.866 align:start position:20% line:79.33% size:57.5% And I'm excited because every time I've come to Sonora, 03:07.933 --> 03:11.033 align:start position:25% line:79.33% size:45% every single time, which has been two times... 03:11.100 --> 03:14.033 align:start position:37.5% line:79.33% size:20% [Laughs] ...I've eaten caldo de queso. 03:14.100 --> 03:18.733 align:start position:15% line:79.33% size:65% Caldo de queso is a recipe that just screams south Sonora. 03:18.800 --> 03:24.133 align:start position:15% line:79.33% size:70% And it's a homey, nurturing, super simple-to-make soup 03:24.200 --> 03:26.600 align:start position:22.5% line:79.33% size:50% that can become part of your soup rotation 03:26.666 --> 03:30.366 align:start position:17.5% line:79.33% size:65% because it is so delicious and so easy to put together. 03:30.433 --> 03:32.700 align:start position:17.5% line:84.67% size:65% So, I'm chopping an onion. 03:32.766 --> 03:36.233 align:start position:20% line:79.33% size:60% So, I started by putting four chiles verdes -- 03:36.300 --> 03:38.400 align:start position:17.5% line:79.33% size:65% that's what they're called here in Sonora, 03:38.466 --> 03:40.966 align:start position:20% line:79.33% size:60% though you may know them as Anaheim chilies. 03:41.033 --> 03:45.966 align:start position:15% line:79.33% size:70% And I am -- yo estoy asando.  That's a word we use in Mexico 03:46.033 --> 03:50.000 align:start position:17.5% line:79.33% size:65% and in Spanish to say when you're going to toast something. 03:50.066 --> 03:53.500 align:start position:15% line:79.33% size:70% Now, you can either toast it by putting it on the comal, 03:53.600 --> 03:55.100 align:start position:32.5% line:79.33% size:32.5% which is what I'm doing back there, 03:55.166 --> 03:58.533 align:start position:25% line:79.33% size:50% or you can grill it, or you can broil it. 03:58.600 --> 04:04.066 align:start position:12.5% line:79.33% size:75% What it accomplishes is we are cooking the flesh of the chile 04:04.133 --> 04:06.333 align:start position:25% line:79.33% size:50% and we're completely transforming 04:06.400 --> 04:07.966 align:start position:10% line:84.67% size:77.5% the essence of this ingredient. 04:08.033 --> 04:10.966 align:start position:17.5% line:79.33% size:65% So, instead of being fresh and grassy 04:11.033 --> 04:15.033 align:start position:22.5% line:79.33% size:57.5% and crunchy and bright, it's going to be more intense. 04:15.100 --> 04:17.466 align:start position:27.5% line:79.33% size:45% It's going to coax out the flavors. 04:17.533 --> 04:22.000 align:start position:10% line:79.33% size:77.5% So, once that you see the skin, that it's completely charred, 04:22.066 --> 04:24.133 align:start position:32.5% line:79.33% size:37.5% that means that when you sweat it, 04:24.200 --> 04:25.366 align:start position:20% line:84.67% size:57.5% it's going to come off. 04:25.433 --> 04:28.366 align:start position:22.5% line:79.33% size:55% I'm going to add these when it's ready. 04:28.433 --> 04:29.933 align:start position:25% line:79.33% size:50% These guys are going to start sweating, 04:30.000 --> 04:31.733 align:start position:17.5% line:84.67% size:65% and you can see the steam, 04:31.800 --> 04:35.766 align:start position:10% line:79.33% size:77.5% and you can see how the skin is starting to wrinkle even more. 04:35.833 --> 04:37.766 align:start position:45% line:79.33% size:12.5% Okay. So, we have the chiles sweating. 04:37.833 --> 04:39.133 align:start position:20% line:84.67% size:60% We have a chopped onion. 04:39.200 --> 04:41.466 align:start position:10% line:84.67% size:77.5% I'm going to do three potatoes. 04:41.533 --> 04:43.633 align:start position:20% line:84.67% size:57.5% I'm going to peel them. 04:43.700 --> 04:47.000 align:start position:32.5% line:79.33% size:35% Caldo de queso is the soup of Sonora. 04:47.066 --> 04:49.600 align:start position:25% line:79.33% size:50% And an amazing thing about this soup 04:49.666 --> 04:51.633 align:start position:42.5% line:79.33% size:17.5% is that you can make it year-round 04:51.700 --> 04:54.566 align:start position:17.5% line:79.33% size:62.5% because these ingredients you can find year-round. 04:54.633 --> 05:00.200 align:start position:12.5% line:79.33% size:72.5% And the results are delicious and unpretentious. 05:00.300 --> 05:03.233 align:start position:15% line:79.33% size:67.5% Pretty much like everything here in Sonora. 05:03.300 --> 05:05.966 align:start position:22.5% line:79.33% size:55% So we're going to chop these potatoes. 05:09.833 --> 05:11.200 align:start position:20% line:84.67% size:57.5% Let me check my chiles. 05:11.266 --> 05:14.200 align:start position:17.5% line:84.67% size:65% Ooh, this is so nice. See? 05:14.266 --> 05:17.600 align:start position:17.5% line:79.33% size:62.5% You can see how they used to be puffier and bigger, 05:17.666 --> 05:21.800 align:start position:12.5% line:79.33% size:72.5% and they sweated for the time I've been cutting the potatoes. 05:21.866 --> 05:25.733 align:start position:12.5% line:79.33% size:72.5% So, you can clean your chiles under the sink, 05:25.800 --> 05:29.066 align:start position:17.5% line:79.33% size:65% but you can also just grab a little bowl with water, 05:29.133 --> 05:31.733 align:start position:27.5% line:79.33% size:45% because this helps remove the skin. 05:31.800 --> 05:34.300 align:start position:32.5% line:79.33% size:37.5% And just remove the skin like this. 05:34.366 --> 05:37.800 align:start position:32.5% line:79.33% size:32.5% It's so fast. It's so easy. 05:37.866 --> 05:40.633 align:start position:12.5% line:79.33% size:72.5% I'm going to open the chiles, and then we're going to use 05:40.700 --> 05:43.200 align:start position:17.5% line:79.33% size:65% a little bit of this water to remove the seeds. 05:43.266 --> 05:46.333 align:start position:22.5% line:79.33% size:52.5% I'm going to cut them into little rajas. 05:46.400 --> 05:50.100 align:start position:17.5% line:79.33% size:65% And "raja," you just refer to any chile 05:50.166 --> 05:52.500 align:start position:20% line:84.67% size:60% that is cut into strips. 05:52.566 --> 05:57.033 align:start position:22.5% line:79.33% size:55% And I want them, like, in big bite-size 05:57.100 --> 06:00.133 align:start position:32.5% line:79.33% size:35% because I like to bite into things, 06:00.200 --> 06:02.300 align:start position:30% line:84.67% size:40% even in my soup. 06:02.366 --> 06:05.566 align:start position:25% line:79.33% size:50% And I'm going to add one chopped ripe tomato. 06:05.633 --> 06:07.566 align:start position:15% line:84.67% size:70% Tiny, little bites of tomato 06:07.633 --> 06:09.700 align:start position:32.5% line:79.33% size:35% that are going to brighten the soup 06:09.766 --> 06:12.366 align:start position:37.5% line:79.33% size:27.5% and give it a little bit of color. 06:12.433 --> 06:13.866 align:start position:30% line:84.67% size:37.5% Put it in here. 06:13.933 --> 06:19.233 align:start position:47.5% line:84.67% size:5% ♪♪ 06:19.300 --> 06:22.566 align:start position:25% line:79.33% size:50% So, I have this pot. I'm going to add 06:22.633 --> 06:26.266 align:start position:20% line:79.33% size:60% about 2 to 3 tablespoons of vegetable oil. 06:27.966 --> 06:31.200 align:start position:10% line:79.33% size:80% And here I have the potatoes and the onion that I already diced, 06:31.266 --> 06:33.166 align:start position:30% line:79.33% size:40% and I'm going to add them altogether, 06:33.233 --> 06:36.500 align:start position:32.5% line:79.33% size:37.5% and I want them to start browning. 06:36.566 --> 06:38.833 align:start position:17.5% line:84.67% size:65% So, what I want to do here 06:38.900 --> 06:42.666 align:start position:17.5% line:79.33% size:67.5% is I want to start browning the potatoes and the onions. 06:42.733 --> 06:47.466 align:start position:15% line:79.33% size:67.5% And I'm seasoning with salt throughout the cooking process. 06:47.533 --> 06:50.000 align:start position:20% line:79.33% size:60% So a little bit of salt, 'cause I want those potatoes 06:50.066 --> 06:53.266 align:start position:10% line:79.33% size:77.5% and that onion to start getting a little bit of that salt. 06:53.333 --> 06:56.800 align:start position:25% line:79.33% size:50% And I have this over medium-high heat. 06:56.866 --> 06:59.100 align:start position:17.5% line:79.33% size:62.5% By browning and softening the onion first 06:59.166 --> 07:00.466 align:start position:20% line:84.67% size:60% and browning the potato, 07:00.533 --> 07:04.433 align:start position:15% line:79.33% size:70% you're giving the vegetables their own layer of flavor. 07:04.500 --> 07:09.566 align:start position:12.5% line:79.33% size:72.5% So they're going to be packed with taste in the soup. 07:09.633 --> 07:15.233 align:start position:20% line:79.33% size:60% So, now I'm going to add the chicken broth. 07:15.300 --> 07:17.966 align:start position:22.5% line:79.33% size:52.5% I'm going to let this come to a simmer 07:18.033 --> 07:22.100 align:start position:25% line:79.33% size:50% and I'm going to add the chile verde, or the Anaheim. 07:22.166 --> 07:25.433 align:start position:22.5% line:79.33% size:52.5% And then we're adding the diced tomato. 07:25.500 --> 07:27.766 align:start position:20% line:79.33% size:57.5% And this is going to be another punch of color. 07:27.833 --> 07:31.133 align:start position:15% line:79.33% size:70% Come see how pretty this is. Kev, please. 07:33.933 --> 07:36.133 align:start position:40% line:79.33% size:17.5% Pretty? -Mm-hmm. 07:36.200 --> 07:41.266 align:start position:12.5% line:79.33% size:77.5% -It's going to add a little bit of, like, freshness to the soup. 07:41.333 --> 07:44.100 align:start position:27.5% line:79.33% size:47.5% I'm going to reduce the heat just a little 07:44.166 --> 07:48.033 align:start position:10% line:79.33% size:75% because I'm about to add milk, which is a traditional addition 07:48.100 --> 07:50.333 align:start position:22.5% line:79.33% size:55% to the caldo de queso, or sopa de queso, 07:50.400 --> 07:54.666 align:start position:12.5% line:79.33% size:75% and you don't want to add milk to a soup over a very high heat, 07:54.733 --> 07:56.533 align:start position:22.5% line:84.67% size:55% because it can curdle. 07:56.600 --> 07:58.266 align:start position:20% line:84.67% size:60% I'm going to add 2 cups. 07:58.333 --> 08:02.966 align:start position:20% line:79.33% size:60% The milk makes the broth very creamy and, I don't know, 08:03.033 --> 08:05.400 align:start position:30% line:79.33% size:40% it just gives it a really nice depth 08:05.466 --> 08:08.133 align:start position:22.5% line:79.33% size:52.5% that goes really well with the next thing 08:08.200 --> 08:10.600 align:start position:27.5% line:79.33% size:47.5% we're going to add, which is cheese. 08:10.666 --> 08:13.900 align:start position:27.5% line:79.33% size:42.5% I'm going to dice my queso fresco. 08:13.966 --> 08:15.900 align:start position:20% line:84.67% size:60% Who wants the first one? 08:15.966 --> 08:18.266 align:start position:40% line:79.33% size:15% Amado? -[ Laughing ] 08:18.333 --> 08:20.066 align:start position:17.5% line:79.33% size:65% -I don't know which plates to choose from. 08:20.133 --> 08:23.800 align:start position:20% line:79.33% size:60% Like, should I use this? Should I use this? 08:23.866 --> 08:26.133 align:start position:25% line:79.33% size:45% Should I use this? They're all gorgeous. 08:26.200 --> 08:28.166 align:start position:27.5% line:79.33% size:45% I should be making three different soups. 08:28.233 --> 08:30.800 align:start position:22.5% line:84.67% size:52.5% So, I have my cheese. 08:30.866 --> 08:32.000 align:start position:45% line:84.67% size:10% Mmm. 08:32.066 --> 08:33.666 align:start position:30% line:84.67% size:37.5% I have my soup. 08:33.733 --> 08:35.466 align:start position:27.5% line:84.67% size:42.5% I have my plates. 08:35.533 --> 08:36.966 align:start position:37.5% line:84.67% size:25% Excuse me. 08:37.033 --> 08:39.133 align:start position:35% line:84.67% size:30% [ Laughter ] 08:39.200 --> 08:41.766 align:start position:10% line:84.67% size:80% Put a little bit of cheese here. 08:41.833 --> 08:43.466 align:start position:27.5% line:84.67% size:47.5% Okay, that's a lot. 08:43.533 --> 08:46.066 align:start position:27.5% line:84.67% size:42.5% Oh, look at this. 08:46.133 --> 08:48.833 align:start position:22.5% line:79.33% size:55% This soup is making me so happy already. 08:53.800 --> 08:56.766 align:start position:35% line:84.67% size:30% Mmm! Mm-hmm. 08:56.833 --> 08:59.666 align:start position:32.5% line:84.67% size:35% Mmm, mmm, mmm. 08:59.733 --> 09:03.166 align:start position:15% line:79.33% size:67.5% I'm biting into the cheese, it's still a little firm, 09:03.233 --> 09:06.166 align:start position:20% line:84.67% size:60% but so sweet and mellow, 09:06.233 --> 09:09.500 align:start position:30% line:79.33% size:40% in contrast with the roasted Anaheim, 09:09.566 --> 09:11.666 align:start position:15% line:84.67% size:67.5% which is subtle but rustic. 09:11.733 --> 09:15.000 align:start position:22.5% line:79.33% size:55% It has that fresh bite of the tomato. 09:15.066 --> 09:18.766 align:start position:17.5% line:79.33% size:65% This is such a comforting, delicious piece of Sonora 09:18.833 --> 09:20.966 align:start position:27.5% line:79.33% size:47.5% that you could make every day at home. 09:21.033 --> 09:27.033 align:start position:47.5% line:84.67% size:5% ♪♪ 09:27.100 --> 09:28.400 align:start position:27.5% line:84.67% size:45% This is for Amado. 09:28.466 --> 09:30.933 align:start position:15% line:84.67% size:70% And Amado has accompanied us 09:31.000 --> 09:33.433 align:start position:27.5% line:79.33% size:47.5% throughout our trip here in Sonora. 09:33.500 --> 09:35.966 align:start position:32.5% line:79.33% size:35% He's helped us tell us where to go. 09:36.033 --> 09:37.800 align:start position:17.5% line:84.67% size:65% He's driven us everywhere. 09:37.866 --> 09:39.800 align:start position:12.5% line:79.33% size:72.5% He's opened doors everywhere. -[ Laughs ] 09:39.866 --> 09:43.233 align:start position:35% line:79.33% size:32.5% -And he knows a good caldo de queso. 09:43.300 --> 09:45.366 align:start position:22.5% line:79.33% size:52.5% I'm a little worried, but let's see. 09:45.433 --> 09:47.866 align:start position:17.5% line:84.67% size:65% -[ Laughs ] It looks good. 09:47.933 --> 09:49.566 align:start position:20% line:84.67% size:57.5% -[ Laughs ] Looks good? 09:49.633 --> 09:51.666 align:start position:12.5% line:84.67% size:72.5% You can be completely honest. 09:55.433 --> 09:59.233 align:start position:10% line:79.33% size:77.5% -It's a perfect caldo de queso. -Mm! 09:59.300 --> 10:03.966 align:start position:25% line:79.33% size:47.5% -There's the taste, the creamy, the milk. 10:04.033 --> 10:06.066 align:start position:17.5% line:84.67% size:65% And the regional cheese... 10:06.133 --> 10:07.233 align:start position:15% line:84.67% size:67.5% It's the best. [ Chuckles ] 10:07.300 --> 10:10.366 align:start position:10% line:79.33% size:80% -Mm, and you're a perfect Amado. -[ Laughs ] 10:10.433 --> 10:13.333 align:start position:10% line:79.33% size:80% -It's the perfect caldo de queso for the perfect Amado. 10:13.400 --> 10:16.033 align:start position:10% line:79.33% size:77.5% Amado, thank you for everything you've done for us. 10:17.466 --> 10:20.200 align:start position:17.5% line:79.33% size:65% I feel so incredibly lucky sometimes, 10:20.266 --> 10:23.000 align:start position:25% line:79.33% size:47.5% not only to be able to travel my home country 10:23.066 --> 10:26.700 align:start position:22.5% line:79.33% size:52.5% in search of our most treasured culinary stories, 10:26.766 --> 10:29.833 align:start position:25% line:79.33% size:47.5% but also to be able to share these journeys 10:29.900 --> 10:31.900 align:start position:22.5% line:84.67% size:52.5% with this great team. 10:31.966 --> 10:34.466 align:start position:22.5% line:84.67% size:55% [ Cheering, clapping ] 10:34.533 --> 10:38.766 align:start position:17.5% line:79.33% size:60% I'm so proud of my team. They're all learning Spanish. 10:38.833 --> 10:40.933 align:start position:30% line:79.33% size:37.5% Kevin, how much are you going to eat? 10:41.000 --> 10:42.200 align:start position:32.5% line:84.67% size:32.5% -Ummmm...yes? 10:42.266 --> 10:43.100 align:start position:35% line:10% size:30% [ Laughter ] 10:43.166 --> 10:44.900 align:start position:37.5% line:79.33% size:35% Say mucha.  -Mucha. 10:46.866 --> 10:50.300 align:start position:27.5% line:79.33% size:47.5% -We spend two weeks on the road together every year, 10:50.366 --> 10:53.233 align:start position:15% line:79.33% size:70% traveling a different region in Mexico each time, 10:53.300 --> 10:56.533 align:start position:27.5% line:79.33% size:45% sharing adventures and amazing food. 10:56.600 --> 10:59.000 align:start position:27.5% line:79.33% size:47.5% I couldn't think of a better group of people 10:59.066 --> 11:01.300 align:start position:10% line:84.67% size:80% to share these experiences with. 11:01.366 --> 11:02.966 align:start position:32.5% line:84.67% size:35% Is it so good? 11:03.033 --> 11:06.000 align:start position:17.5% line:79.33% size:67.5% You have to give it a bite. I mean, isn't it crazy good? 11:06.066 --> 11:07.600 align:start position:32.5% line:84.67% size:32.5% -Oh, gracias. 11:07.666 --> 11:08.966 align:start position:30% line:84.67% size:40% -Come here, Kev. 11:11.466 --> 11:13.066 align:start position:22.5% line:79.33% size:55% Did you get the sauce? Did you get the sauce? 11:13.133 --> 11:14.966 align:start position:22.5% line:84.67% size:55% Did you get the sauce? 11:15.033 --> 11:17.033 align:start position:15% line:79.33% size:67.5% -Did you get the beer shot? -Yeah. 11:17.100 --> 11:18.766 align:start position:25% line:84.67% size:50% Have some more beer. 11:18.833 --> 11:20.600 align:start position:35% line:84.67% size:30% [ Laughter ] 11:20.666 --> 11:24.933 align:start position:32.5% line:79.33% size:37.5% Looks like part of the engine of the car is... 11:25.000 --> 11:26.533 align:start position:20% line:84.67% size:57.5% not in the car anymore. 11:26.600 --> 11:27.600 align:start position:42.5% line:84.67% size:15% Amado. 11:27.666 --> 11:30.266 align:start position:17.5% line:84.67% size:65% Amado is giving us a hand. 11:30.333 --> 11:32.366 align:start position:30% line:84.67% size:37.5% Gracias, Amado. 11:32.433 --> 11:35.800 align:start position:17.5% line:79.33% size:62.5% Alex -- Mexican-American, handsome, 11:35.866 --> 11:37.466 align:start position:20% line:84.67% size:57.5% amazing sense of humor. 11:37.533 --> 11:38.800 align:start position:37.5% line:79.33% size:27.5% -It's true. -Looking for a girl. 11:38.866 --> 11:41.033 align:start position:30% line:79.33% size:37.5% -It's all true. -Thank you, Mary. This is Mary, 11:41.100 --> 11:43.533 align:start position:12.5% line:79.33% size:75% and she's going to be so happy 'cause she's a vegetarian. 11:43.600 --> 11:45.100 align:start position:37.5% line:84.67% size:25% -Avocados. 11:45.166 --> 11:48.866 align:start position:25% line:79.33% size:52.5% -We have so much fun, but everybody works so hard. 11:48.933 --> 11:52.300 align:start position:22.5% line:79.33% size:55% It just feels so right to be able to cook for all of us 11:52.366 --> 11:55.300 align:start position:20% line:79.33% size:57.5% as the traveling family that we've become. 11:55.366 --> 12:02.233 align:start position:47.5% line:84.67% size:5% ♪♪ 12:02.300 --> 12:05.400 align:start position:32.5% line:79.33% size:35% We are cooking in a pecan hacienda, 12:05.466 --> 12:08.566 align:start position:25% line:10% size:50% so I'm going to make a pecan sauce chicken. 12:08.633 --> 12:11.700 align:start position:32.5% line:10% size:32.5% And this dish is traditional of Sonora, 12:11.766 --> 12:14.433 align:start position:10% line:10% size:77.5% but also the neighboring state, Chihuahua, 12:14.500 --> 12:17.266 align:start position:27.5% line:79.33% size:45% the entire region, 'cause they love pecans. 12:17.333 --> 12:19.333 align:start position:15% line:79.33% size:67.5% And we have a ton of pecans right here. 12:19.400 --> 12:24.333 align:start position:20% line:79.33% size:62.5% And I just cut some fresh spring onions from their garden. 12:24.400 --> 12:26.800 align:start position:25% line:84.67% size:50% So, I have my comal. 12:26.866 --> 12:28.600 align:start position:22.5% line:79.33% size:55% You can use a griddle. You can use a grill. 12:28.666 --> 12:32.000 align:start position:25% line:79.33% size:50% And I have set it up over medium heat. 12:32.066 --> 12:36.533 align:start position:17.5% line:79.33% size:67.5% I'm going to cut the heads, and we're going to use these 12:36.600 --> 12:40.400 align:start position:27.5% line:79.33% size:40% as a rustic base to make this pecan sauce. 12:40.466 --> 12:42.400 align:start position:32.5% line:79.33% size:37.5% And then I have two garlic cloves. 12:42.466 --> 12:44.366 align:start position:20% line:79.33% size:57.5% I'm not going to remove the skin, 12:44.433 --> 12:47.000 align:start position:12.5% line:79.33% size:75% because I'm also going to char or toast it. 12:47.066 --> 12:49.400 align:start position:22.5% line:79.33% size:55% So I'm going to put it right here. 12:49.466 --> 12:52.333 align:start position:17.5% line:79.33% size:62.5% And then I'm going to use three ancho chiles. 12:52.400 --> 12:56.700 align:start position:22.5% line:79.33% size:57.5% And you can see they're smallish, but they're beautiful. 12:56.766 --> 13:03.300 align:start position:12.5% line:79.33% size:75% The color is a red wine color. And they're pliable and soft. 13:03.366 --> 13:05.333 align:start position:12.5% line:84.67% size:75% I'm going to remove the stems. 13:08.233 --> 13:10.166 align:start position:27.5% line:84.67% size:47.5% Removing the seeds. 13:10.233 --> 13:13.833 align:start position:15% line:79.33% size:70% Their flavor is a little bit like chocolaty, a little bit 13:13.900 --> 13:17.400 align:start position:12.5% line:79.33% size:72.5% like prunes, which is perfect 'cause we're also using prunes. 13:17.466 --> 13:19.200 align:start position:27.5% line:79.33% size:45% So I'm going to do three of these 13:19.266 --> 13:22.466 align:start position:22.5% line:79.33% size:52.5% and I'm going to also toast them here. 13:22.533 --> 13:24.166 align:start position:20% line:79.33% size:57.5% And why are we toasting the chiles? 13:24.233 --> 13:27.300 align:start position:12.5% line:79.33% size:75% Because we're already toasting the onion and the garlic. 13:27.366 --> 13:29.933 align:start position:25% line:79.33% size:45% You could go ahead and just rehydrate the chiles 13:30.000 --> 13:32.733 align:start position:25% line:79.33% size:50% with water or broth, but if you toast them, 13:32.800 --> 13:36.000 align:start position:10% line:79.33% size:80% you sort of wake up their flavor a little bit more. 13:36.066 --> 13:39.633 align:start position:17.5% line:79.33% size:62.5% So you want to toast them like this. 13:39.700 --> 13:42.566 align:start position:35% line:79.33% size:27.5% You can see the skin is changing. 13:42.633 --> 13:44.866 align:start position:32.5% line:79.33% size:30% Those chiles are really waking up. 13:44.933 --> 13:48.066 align:start position:27.5% line:79.33% size:45% It's more intense, but at the same time, we're... 13:48.133 --> 13:51.233 align:start position:15% line:79.33% size:67.5% Oh, this breeze is so nice. [ Laughs ] 13:51.300 --> 13:54.466 align:start position:10% line:79.33% size:77.5% At the same time, so the flavor becomes more intense, 13:54.533 --> 13:55.800 align:start position:25% line:84.67% size:50% but it also sweetens 13:55.866 --> 13:58.800 align:start position:30% line:79.33% size:42.5% because the sugar of the ingredients comes out 13:58.866 --> 14:00.800 align:start position:22.5% line:84.67% size:52.5% and kind of explodes. 14:00.866 --> 14:04.933 align:start position:22.5% line:79.33% size:55% And here I have 4 cups of chicken broth. 14:05.000 --> 14:07.366 align:start position:12.5% line:79.33% size:75% You could use vegetable broth, you could use water, 14:07.433 --> 14:10.066 align:start position:22.5% line:79.33% size:50% but chicken broth -- mm, with chicken, better. 14:10.133 --> 14:12.533 align:start position:32.5% line:79.33% size:32.5% So I'm adding the three ancho chiles. 14:12.600 --> 14:14.066 align:start position:22.5% line:84.67% size:55% You ready for me, Kev? 14:16.133 --> 14:18.033 align:start position:35% line:79.33% size:27.5% So, we have the three ancho chiles, 14:18.100 --> 14:22.100 align:start position:35% line:79.33% size:30% and in here, I'm going to add a cup of pecans 14:22.166 --> 14:25.733 align:start position:22.5% line:79.33% size:52.5% and 1/4 cup of prunes that are pitted 14:25.800 --> 14:30.266 align:start position:25% line:79.33% size:50% and are going to add a tangy, sweet taste 14:30.333 --> 14:32.766 align:start position:22.5% line:84.67% size:52.5% that actually matches 14:32.833 --> 14:35.266 align:start position:17.5% line:79.33% size:65% a little bit of the flavor of the ancho chiles. 14:35.333 --> 14:37.800 align:start position:17.5% line:79.33% size:62.5% So we want this to simmer for a few minutes 14:37.866 --> 14:39.500 align:start position:17.5% line:84.67% size:62.5% so that it can be pureed. 14:39.566 --> 14:44.300 align:start position:10% line:79.33% size:80% And then these onions and garlic I think are almost ready. 14:44.366 --> 14:47.600 align:start position:25% line:79.33% size:52.5% We want them charred, but we don't want them burned. 14:47.666 --> 14:51.500 align:start position:15% line:79.33% size:67.5% So I'm going to remove them from my griddle. 14:51.566 --> 14:55.300 align:start position:30% line:79.33% size:35% It's not mine. They lent it to me, okay? 14:55.366 --> 14:56.933 align:start position:30% line:84.67% size:37.5% And the garlic, 14:57.000 --> 15:00.100 align:start position:30% line:79.33% size:42.5% which you can see how it charred on the outside. 15:00.166 --> 15:02.466 align:start position:10% line:84.67% size:80% It should be soft on the inside. 15:02.533 --> 15:04.766 align:start position:12.5% line:79.33% size:72.5% We're going to let these cool for a little bit. 15:04.833 --> 15:06.700 align:start position:12.5% line:84.67% size:72.5% While that cools, right here, 15:06.766 --> 15:10.466 align:start position:22.5% line:79.33% size:55% I have my deep, heavy, extended skillet 15:10.533 --> 15:13.200 align:start position:27.5% line:79.33% size:47.5% that I have heating over medium-high heat. 15:13.266 --> 15:17.033 align:start position:25% line:79.33% size:50% And I'm going to add like 3 tablespoons of oil. 15:17.100 --> 15:19.233 align:start position:25% line:84.67% size:50% I want it to be hot. 15:19.300 --> 15:23.366 align:start position:17.5% line:79.33% size:65% And I have a whole chicken that I cut up, 15:23.433 --> 15:27.100 align:start position:17.5% line:79.33% size:62.5% and I'm going to sprinkle some salt and pepper. 15:29.800 --> 15:32.766 align:start position:22.5% line:79.33% size:57.5% We're going to brown it about three to four minutes. 15:32.833 --> 15:34.966 align:start position:22.5% line:84.67% size:55% First, skin side down. 15:35.033 --> 15:41.466 align:start position:47.5% line:84.67% size:5% ♪♪ 15:41.533 --> 15:42.800 align:start position:37.5% line:84.67% size:20% Careful! 15:42.866 --> 15:45.166 align:start position:17.5% line:84.67% size:62.5% I'm protecting my people. 15:49.400 --> 15:51.700 align:start position:25% line:79.33% size:50% I'm adding some salt on top, too. 15:55.233 --> 16:00.800 align:start position:22.5% line:79.33% size:57.5% It's looking beautiful. Just look at the crisp skin. 16:00.866 --> 16:03.866 align:start position:15% line:79.33% size:67.5% Something that I've learned about the food of Sonora 16:03.933 --> 16:07.933 align:start position:27.5% line:79.33% size:47.5% is that most dishes have very few ingredients, 16:08.000 --> 16:10.500 align:start position:30% line:79.33% size:35% but the dishes are packed with flavor. 16:10.566 --> 16:14.000 align:start position:10% line:79.33% size:77.5% And food here is unpretentious, but it's really delicious 16:14.066 --> 16:17.500 align:start position:17.5% line:79.33% size:60% and it's hearty and it's nurturing and it's filling. 16:17.566 --> 16:20.666 align:start position:25% line:79.33% size:47.5% And I get the sense that food here is really, 16:20.733 --> 16:23.700 align:start position:17.5% line:79.33% size:62.5% really family-friendly -- really family-friendly. 16:23.766 --> 16:27.900 align:start position:15% line:79.33% size:70% As this browns, I'm going to get ready to puree my sauce. 16:27.966 --> 16:32.800 align:start position:25% line:79.33% size:50% And here, the garlic that I had charred. 16:32.866 --> 16:35.800 align:start position:10% line:84.67% size:80% So, you remove the charred skin. 16:35.866 --> 16:40.066 align:start position:12.5% line:79.33% size:72.5% I'm going to remove the tails of my spring onions. 16:40.133 --> 16:43.800 align:start position:30% line:79.33% size:40% I'm going to add the garlic cloves, 16:43.866 --> 16:46.166 align:start position:17.5% line:84.67% size:65% the charred spring onions. 16:48.433 --> 16:52.366 align:start position:15% line:79.33% size:67.5% And you can see the pecans, how they softened. 16:52.433 --> 16:54.700 align:start position:27.5% line:79.33% size:45% We're going to add everything in here. 16:54.766 --> 17:01.700 align:start position:47.5% line:84.67% size:5% ♪♪ 17:01.766 --> 17:03.566 align:start position:35% line:79.33% size:32.5% You just have to start slow, okay, 17:03.633 --> 17:06.766 align:start position:10% line:79.33% size:77.5% because it was a lot of content and it was hot. 17:06.833 --> 17:10.800 align:start position:20% line:79.33% size:60% So, cover it really well and start pureeing slow. 17:10.866 --> 17:12.500 align:start position:25% line:84.67% size:50% [ Blender whirring ] 17:12.566 --> 17:14.566 align:start position:20% line:84.67% size:60% [ Whirring intensifies ] 17:18.633 --> 17:21.633 align:start position:10% line:84.67% size:77.5% I'm driving a shift stick here. 17:21.700 --> 17:24.300 align:start position:20% line:84.67% size:57.5% Okay. So, super pureed. 17:24.366 --> 17:27.566 align:start position:32.5% line:79.33% size:37.5% Oh, you can see how beautiful it is. 17:27.633 --> 17:30.766 align:start position:12.5% line:84.67% size:75% Smooth, soft, and the smell -- 17:30.833 --> 17:33.533 align:start position:20% line:79.33% size:57.5% this is unlike anything you've tasted before. 17:33.600 --> 17:37.733 align:start position:22.5% line:79.33% size:52.5% Think pecans, prunes, ancho chile, 17:37.800 --> 17:40.166 align:start position:15% line:79.33% size:67.5% roasted onion and garlic -- that's what it smells like. 17:40.233 --> 17:42.233 align:start position:25% line:79.33% size:50% So I'm going to pour that over my chicken 17:42.300 --> 17:44.566 align:start position:10% line:84.67% size:80% that's been browning over there. 17:44.633 --> 17:46.100 align:start position:32.5% line:84.67% size:32.5% Come with me. 17:48.300 --> 17:52.066 align:start position:12.5% line:79.33% size:75% So, we have the chicken that's been browning and crisping. 17:52.133 --> 17:55.333 align:start position:15% line:79.33% size:70% And it smells like delicious fried chicken already. 17:55.400 --> 17:57.333 align:start position:22.5% line:79.33% size:52.5% And I'm going to pour the pecan sauce, 17:57.400 --> 17:59.866 align:start position:22.5% line:79.33% size:55% and it's going to jump all over the place, 17:59.933 --> 18:01.433 align:start position:32.5% line:79.33% size:37.5% and I'm wearing a really cute shirt 18:01.500 --> 18:03.800 align:start position:12.5% line:84.67% size:72.5% and I don't want to stain it. 18:07.366 --> 18:10.966 align:start position:17.5% line:79.33% size:67.5% I seasoned the chicken very generously with salt and pepper, 18:11.033 --> 18:13.633 align:start position:20% line:79.33% size:57.5% so I'm not going to add any salt to the sauce 18:13.700 --> 18:16.233 align:start position:15% line:79.33% size:70% until this finishes cooking, and then I'm going to taste 18:16.300 --> 18:18.466 align:start position:25% line:79.33% size:47.5% and see if it needs a little bit more salt. 18:18.533 --> 18:22.500 align:start position:17.5% line:79.33% size:67.5% So I'm going to cover this, reduce the heat to medium-low, 18:22.566 --> 18:26.000 align:start position:20% line:79.33% size:55% and it's going to cook for about 35 to 40 minutes. 18:26.066 --> 18:33.766 align:start position:47.5% line:84.67% size:5% ♪♪ 18:33.833 --> 18:37.600 align:start position:20% line:79.33% size:60% So, the chicken cooking, and I flipped this griddle 18:37.666 --> 18:41.666 align:start position:17.5% line:79.33% size:60% and it has a grill side. I set it up over medium here. 18:41.733 --> 18:45.300 align:start position:12.5% line:79.33% size:72.5% And I have the most gorgeous, gigantic, 18:45.366 --> 18:48.800 align:start position:22.5% line:79.33% size:52.5% and fattest asparagus I've ever seen. 18:48.866 --> 18:50.633 align:start position:22.5% line:84.67% size:52.5% I mean, look at this. 18:50.700 --> 18:52.800 align:start position:30% line:79.33% size:40% And this is also a local ingredient 18:52.866 --> 18:56.466 align:start position:15% line:79.33% size:70% that's super loved in Sonora and used a lot, 18:56.533 --> 18:58.466 align:start position:12.5% line:84.67% size:72.5% but it's also exported a lot. 18:58.533 --> 19:02.233 align:start position:25% line:79.33% size:50% And I have some that we already cleaned here. 19:02.300 --> 19:04.033 align:start position:12.5% line:84.67% size:72.5% I'm going to clean a few more 19:04.100 --> 19:07.000 align:start position:17.5% line:79.33% size:62.5% and I'm going to show you how to clean them. 19:07.066 --> 19:09.500 align:start position:20% line:79.33% size:60% You want to have it flat on a surface 19:09.566 --> 19:11.966 align:start position:12.5% line:79.33% size:72.5% because you're going to press with a vegetable peeler, 19:12.033 --> 19:15.300 align:start position:20% line:79.33% size:60% and you want to go down. And since you're pressing, 19:15.366 --> 19:19.033 align:start position:10% line:79.33% size:80% that's why you want to have them straight onto a surface, 19:19.100 --> 19:22.933 align:start position:22.5% line:79.33% size:55% so the asparagus spear doesn't break. 19:23.000 --> 19:25.166 align:start position:15% line:84.67% size:70% And what this is going to do 19:25.233 --> 19:29.266 align:start position:12.5% line:79.33% size:72.5% is going to make the finished cooked asparagus 19:29.333 --> 19:35.200 align:start position:15% line:79.33% size:70% have a very silky and smooth exterior to bite into. 19:35.266 --> 19:37.033 align:start position:17.5% line:84.67% size:65% You don't have to do this, 19:37.100 --> 19:39.533 align:start position:10% line:84.67% size:77.5% but I think you should do this. 19:39.600 --> 19:40.900 align:start position:37.5% line:84.67% size:25% [ Laughs ] 19:43.200 --> 19:44.966 align:start position:27.5% line:79.33% size:47.5% So, the other thing you want to do 19:45.033 --> 19:48.733 align:start position:10% line:79.33% size:77.5% is you want to cut the dry part of the asparagus, 19:48.800 --> 19:50.133 align:start position:25% line:84.67% size:50% which is the bottom. 19:50.200 --> 19:52.366 align:start position:17.5% line:79.33% size:65% And depending on the state of the asparagus, 19:52.433 --> 19:54.266 align:start position:27.5% line:79.33% size:42.5% how much you want to cut from the bottom. 19:54.333 --> 19:56.866 align:start position:10% line:79.33% size:80% These are so fresh and so chubby and so big, 19:56.933 --> 19:58.600 align:start position:12.5% line:84.67% size:72.5% it's going to be very little. 20:00.466 --> 20:03.266 align:start position:22.5% line:79.33% size:50% I have my grill here set over medium heat. 20:03.333 --> 20:05.533 align:start position:25% line:79.33% size:50% I'm going to drizzle my asparagus 20:05.600 --> 20:08.033 align:start position:27.5% line:79.33% size:42.5% with a little bit of olive oil. 20:08.100 --> 20:13.500 align:start position:25% line:79.33% size:52.5% Then I'm going to add some salt and some pepper. 20:13.566 --> 20:16.533 align:start position:17.5% line:79.33% size:62.5% And then we're just going to put them on the grill. 20:19.666 --> 20:21.533 align:start position:10% line:84.67% size:77.5% While the asparagus is cooking, 20:21.600 --> 20:25.166 align:start position:30% line:79.33% size:42.5% I'm going to make a pecan chiltepin butter sauce 20:25.233 --> 20:27.066 align:start position:27.5% line:84.67% size:47.5% to dress them with. 20:27.133 --> 20:30.100 align:start position:27.5% line:79.33% size:42.5% I'm going to chop like a handful of pecans. 20:33.200 --> 20:35.300 align:start position:15% line:84.67% size:67.5% Let's check on the chicken. 20:35.366 --> 20:37.466 align:start position:10% line:84.67% size:77.5% Ooh, this is looking beautiful! 20:37.533 --> 20:41.466 align:start position:22.5% line:79.33% size:50% Let me get my spoon. We want to baste this a little. 20:41.533 --> 20:44.800 align:start position:20% line:79.33% size:62.5% [ Laughing ] You can see, as the chicken is cooking, 20:44.866 --> 20:46.833 align:start position:15% line:84.67% size:70% how the sauce is thickening. 20:46.900 --> 20:48.333 align:start position:25% line:84.67% size:50% It smells delicious. 20:48.400 --> 20:52.500 align:start position:12.5% line:79.33% size:72.5% And it's looking a little bit like a mole consistency. 20:52.566 --> 20:56.566 align:start position:12.5% line:79.33% size:72.5% You can see the color change. It's much deeper. 20:56.633 --> 20:58.766 align:start position:17.5% line:79.33% size:62.5% So, I'm going to continue to cover this. 21:01.133 --> 21:03.400 align:start position:27.5% line:79.33% size:42.5% I'm going to flip my asparagus. 21:03.466 --> 21:06.900 align:start position:20% line:79.33% size:60% You can see how the salt is sweating on them. 21:06.966 --> 21:08.966 align:start position:30% line:84.67% size:37.5% Ooh, beautiful. 21:11.933 --> 21:13.233 align:start position:45% line:84.67% size:10% Mmm! 21:16.100 --> 21:18.500 align:start position:20% line:79.33% size:57.5% And we're going to make the butter sauce. 21:18.566 --> 21:23.866 align:start position:10% line:79.33% size:80% So, for this, I have my pan here set over low heat. 21:23.933 --> 21:28.233 align:start position:12.5% line:79.33% size:72.5% And I'm going to add a couple tablespoons of unsalted butter. 21:31.366 --> 21:34.333 align:start position:25% line:79.33% size:50% And I'm going to add a little bit of olive oil. 21:36.233 --> 21:39.200 align:start position:25% line:79.33% size:47.5% I'll add the pecans and chiltepin chiles. 21:39.266 --> 21:41.200 align:start position:22.5% line:79.33% size:52.5% Which, everybody here in Sonora 21:41.266 --> 21:44.066 align:start position:25% line:79.33% size:50% seems to have a bush of chiltepin in their homes, 21:44.133 --> 21:46.333 align:start position:25% line:79.33% size:52.5% so I just picked some from the garden there. 21:46.400 --> 21:49.333 align:start position:27.5% line:79.33% size:47.5% And you can see how beautiful they are, the color. 21:49.400 --> 21:51.033 align:start position:15% line:84.67% size:70% They use them on everything. 21:51.100 --> 21:56.666 align:start position:30% line:79.33% size:37.5% They are feisty and they have so much flavor. 21:56.733 --> 22:00.000 align:start position:30% line:79.33% size:42.5% Then I'm chopping these chiltepines. 22:00.066 --> 22:02.533 align:start position:10% line:84.67% size:77.5% I'm going to add these in here. 22:05.133 --> 22:08.433 align:start position:32.5% line:79.33% size:30% We're adding a little bit of salt, 22:08.500 --> 22:10.633 align:start position:30% line:84.67% size:37.5% mixing that up. 22:10.700 --> 22:13.300 align:start position:22.5% line:79.33% size:55% You can see how pretty this looks already, 22:13.366 --> 22:17.200 align:start position:20% line:79.33% size:62.5% the brown pecans with the butter, the spicy chiltepin. 22:17.266 --> 22:18.800 align:start position:12.5% line:84.67% size:75% The last thing I'm going to do 22:18.866 --> 22:22.000 align:start position:27.5% line:79.33% size:47.5% is squeeze a little fresh lime juice. 22:22.066 --> 22:26.966 align:start position:10% line:79.33% size:77.5% And I found a treasure of tools here in this kitchen. 22:27.033 --> 22:30.400 align:start position:22.5% line:79.33% size:55% Look at these adorable  lime squeezers. 22:30.466 --> 22:32.400 align:start position:12.5% line:84.67% size:72.5% I mean, they're so beautiful, 22:32.466 --> 22:35.466 align:start position:25% line:79.33% size:50% like, I can't choose which one I want to use. 22:35.533 --> 22:37.500 align:start position:17.5% line:79.33% size:62.5% I think, since I've never used one of these, 22:37.566 --> 22:39.833 align:start position:17.5% line:79.33% size:62.5% I'm going to go for this. Let's see what happens. 22:39.900 --> 22:43.266 align:start position:47.5% line:84.67% size:5% ♪♪ 22:43.333 --> 22:45.466 align:start position:22.5% line:84.67% size:52.5% Oh, I love this tool. 22:48.200 --> 22:51.933 align:start position:37.5% line:79.33% size:25% Let me see if the asparagus is ready. 22:52.000 --> 22:53.933 align:start position:37.5% line:84.67% size:25% Let's see. 22:54.000 --> 22:57.100 align:start position:17.5% line:84.67% size:65% I'm going to cut into one. 22:57.166 --> 23:00.400 align:start position:32.5% line:84.67% size:32.5% Ooh, crunchy. 23:00.466 --> 23:02.266 align:start position:37.5% line:84.67% size:22.5% Mmm! Mmm. 23:03.400 --> 23:06.500 align:start position:30% line:84.67% size:40% Mmm. The crunch. 23:06.566 --> 23:09.333 align:start position:27.5% line:84.67% size:47.5% It tastes so green. 23:09.400 --> 23:11.666 align:start position:30% line:84.67% size:37.5% Mm-hmm, mm-hmm. 23:11.733 --> 23:16.866 align:start position:47.5% line:84.67% size:5% ♪♪ 23:16.933 --> 23:18.366 align:start position:27.5% line:84.67% size:42.5% Let's dress them. 23:18.433 --> 23:23.133 align:start position:47.5% line:84.67% size:5% ♪♪ 23:23.200 --> 23:25.300 align:start position:32.5% line:79.33% size:37.5% Chiltepin pecan buttered asparagus, 23:25.366 --> 23:27.600 align:start position:25% line:79.33% size:50% and then we're going to eat these 23:27.666 --> 23:30.366 align:start position:12.5% line:84.67% size:75% with this pecan sauce chicken. 23:30.433 --> 23:32.200 align:start position:17.5% line:79.33% size:65% I don't think that's going to be too much pecans. 23:32.266 --> 23:35.366 align:start position:30% line:79.33% size:40% It's just pecans in two different ways. 23:35.433 --> 23:38.400 align:start position:20% line:79.33% size:60% Ooh, and this is looking so beautiful. 23:38.466 --> 23:41.200 align:start position:20% line:79.33% size:60% So, this is how you know the chicken is ready -- 23:41.266 --> 23:44.100 align:start position:12.5% line:79.33% size:75% you grab a little paring knife or a little sharp knife 23:44.166 --> 23:45.733 align:start position:17.5% line:84.67% size:62.5% and you poke the chicken. 23:45.800 --> 23:49.833 align:start position:15% line:79.33% size:72.5% And if the juices come clear, that means the chicken is ready. 23:49.900 --> 23:51.833 align:start position:25% line:79.33% size:47.5% Now, you can decide if you want no juices 23:51.900 --> 23:53.233 align:start position:15% line:84.67% size:67.5% to come out of the chicken, 23:53.300 --> 23:55.100 align:start position:12.5% line:79.33% size:72.5% but then you're going to have a pretty dry chicken. 23:55.166 --> 23:56.600 align:start position:22.5% line:84.67% size:52.5% So I think we're set. 23:56.666 --> 24:00.833 align:start position:47.5% line:84.67% size:5% ♪♪ 24:00.900 --> 24:02.566 align:start position:27.5% line:84.67% size:45% Look at the color. 24:02.633 --> 24:05.533 align:start position:20% line:79.33% size:57.5% Look at the consistency of the sauce. 24:05.600 --> 24:09.166 align:start position:45% line:84.67% size:10% Mmm. 24:09.233 --> 24:11.666 align:start position:10% line:84.67% size:77.5% And then I have some rice here. 24:11.733 --> 24:21.100 align:start position:47.5% line:84.67% size:5% ♪♪ 24:21.166 --> 24:24.200 align:start position:35% line:84.67% size:30% Mmm. Mm-hmm. 24:24.266 --> 24:27.033 align:start position:32.5% line:79.33% size:35% The chicken is so juicy and moist. 24:27.100 --> 24:31.866 align:start position:32.5% line:79.33% size:35% And the sauce, it's rich, it's nutty. 24:31.933 --> 24:36.900 align:start position:12.5% line:79.33% size:75% The sauce is thick but creamy, so nicely seasoned. 24:36.966 --> 24:39.400 align:start position:25% line:79.33% size:45% It's so delicious. You have to try this. 24:39.466 --> 24:43.533 align:start position:32.5% line:79.33% size:35% It's -- mm! -- really satisfying. 24:46.266 --> 24:48.366 align:start position:37.5% line:84.67% size:20% Mm. Mmm. 24:48.433 --> 24:51.366 align:start position:20% line:84.67% size:57.5% Mm-hmm! Mm-hmm! Mm-hmm. 24:51.433 --> 24:53.366 align:start position:27.5% line:79.33% size:42.5% You feel the kick of the chiltepin, 24:53.433 --> 24:56.533 align:start position:10% line:79.33% size:80% but then it's really fun to bite into the chunks of pecans. 24:56.600 --> 25:01.200 align:start position:15% line:79.33% size:70% And then you got that splash of citrus from the lime juice. 25:01.266 --> 25:03.200 align:start position:32.5% line:84.67% size:35% Mmm, mmm, mmm. 25:03.266 --> 25:05.733 align:start position:27.5% line:10% size:40% All these dishes are simple enough 25:05.800 --> 25:07.833 align:start position:20% line:10% size:55% that you can make them at home wherever you are, 25:07.900 --> 25:10.100 align:start position:27.5% line:10% size:47.5% 'cause you can find all these ingredients. 25:10.166 --> 25:14.166 align:start position:17.5% line:10% size:60% And you will have a bite of Sonora right in your home. 25:16.266 --> 25:18.566 align:start position:35% line:10% size:30% Alex! James! 25:18.633 --> 25:20.400 align:start position:42.5% line:10% size:12.5% -Yes. -Which one do you want? 25:20.466 --> 25:22.366 align:start position:27.5% line:10% size:47.5% -Is that the thigh? -Yes. 25:22.433 --> 25:23.900 align:start position:47.5% line:10% size:12.5% -Sí.  -¿Sí? 25:23.966 --> 25:25.100 align:start position:40% line:10% size:20% -Claro. 25:25.166 --> 25:27.033 align:start position:30% line:10% size:35% -Thanks, Pati. -Thank you, Pati. 25:27.100 --> 25:28.733 align:start position:27.5% line:10% size:42.5% -Thank you, guys. 25:28.800 --> 25:34.933 align:start position:47.5% line:10% size:5% ♪♪ 25:35.000 --> 25:38.433 align:start position:15% line:10% size:67.5% For recipes and information from this episode and more, 25:38.500 --> 25:40.800 align:start position:22.5% line:10% size:52.5% visit PatiJinich.com. 25:40.866 --> 25:43.766 align:start position:32.5% line:10% size:30% And connect! Find me on Facebook, Twitter, 25:43.833 --> 25:47.033 align:start position:20% line:10% size:60% Instagram, and Pinterest @PatiJinich. 25:47.100 --> 25:49.766 align:start position:20% line:10% size:57.5% -"Pati's Mexican Table" is made possible by... 25:49.833 --> 25:57.666 align:start position:47.5% line:10% size:5% ♪♪ 25:57.733 --> 25:59.233 align:start position:35% line:10% size:30% -La Costeña. 25:59.300 --> 26:02.333 align:start position:47.5% line:10% size:5% ♪♪ 26:02.400 --> 26:04.333 align:start position:20% line:10% size:60% -♪ Avocados from Mexico 26:05.133 --> 26:07.033 align:start position:35% line:79.33% size:30% A tradition  of authentic Latin flavors 26:07.100 --> 26:08.266 align:start position:25% line:84.67% size:50% and family recipes. 26:08.333 --> 26:09.666 align:start position:27.5% line:84.67% size:42.5% Tropical Cheese. 26:09.833 --> 26:12.200 align:start position:27.5% line:10% size:45% -Stand Together -- helping every person rise. 26:12.266 --> 26:15.133 align:start position:27.5% line:10% size:40% More information at StandTogether.org. 26:15.200 --> 26:19.966 align:start position:20% line:10% size:62.5% -BanCoppel -- your recipe for sending money to Mexico. 26:20.033 --> 26:23.600 align:start position:15% line:10% size:70% -Mahatma rice lets you unite ingredients and flavors. 26:23.666 --> 26:26.400 align:start position:25% line:10% size:50% Mahatma rice unites. 26:26.466 --> 26:28.066 align:start position:30% line:10% size:37.5% -Divine Flavor. 26:28.133 --> 26:31.066 align:start position:47.5% line:10% size:5% ♪♪ 26:31.133 --> 26:33.333 align:start position:37.5% line:10% size:20% -Norson. 26:33.400 --> 26:35.733 align:start position:30% line:79.33% size:42.5% -Proud to support "Pati's Mexican Table" 26:35.800 --> 26:37.266 align:start position:22.5% line:84.67% size:52.5% on public television.