1 00:00:00,866 --> 00:00:03,100 -Sonora, Mexico -- 2 00:00:03,166 --> 00:00:05,166 a wild, open, 3 00:00:05,233 --> 00:00:06,300 rugged territory, 4 00:00:06,366 --> 00:00:08,233 where the land is both beautiful 5 00:00:08,300 --> 00:00:10,466 and unforgiving. 6 00:00:10,533 --> 00:00:13,533 Here in Mexico's northern region, 7 00:00:13,600 --> 00:00:16,666 this land provides some of the country's best views 8 00:00:16,733 --> 00:00:19,500 and most treasured culinary traditions. 9 00:00:19,566 --> 00:00:22,200 iQué rico! Oh, I'm so happy I tried this. 10 00:00:22,266 --> 00:00:24,333 And, at the heart of those recipes, 11 00:00:24,400 --> 00:00:25,966 pure Sonora, 12 00:00:26,033 --> 00:00:28,900 with its extraordinary raw ingredients. 13 00:00:28,966 --> 00:00:31,200 Today, those ingredients inspire me 14 00:00:31,266 --> 00:00:34,066 to cook a feast for my hard-working crew. 15 00:00:34,133 --> 00:00:35,700 Excuse me. 16 00:00:35,766 --> 00:00:37,233 [ Laughter ] 17 00:00:37,300 --> 00:00:39,566 [ Sizzling ] And to get the most of the experience, 18 00:00:39,633 --> 00:00:41,366 I'm cooking at an hacienda 19 00:00:41,433 --> 00:00:43,300 right in the heart of the countryside, 20 00:00:43,366 --> 00:00:46,200 using ingredients straight from the land. 21 00:00:46,266 --> 00:00:48,466 Up first, a traditional Sonoran soup 22 00:00:48,533 --> 00:00:51,166 that is both homey and simple to make -- 23 00:00:51,233 --> 00:00:53,933 Sonora's beloved caldo de queso. 24 00:00:54,000 --> 00:00:57,133 -It's a perfect caldo de queso. -Mm! 25 00:00:57,200 --> 00:00:59,100 And since we're on a pecan farm, 26 00:00:59,166 --> 00:01:01,766 I'm making an oh, so satisfying chicken 27 00:01:01,833 --> 00:01:05,900 with a smooth, nutty, velvety pecan sauce, 28 00:01:05,966 --> 00:01:08,700 served with fresh grilled asparagus, 29 00:01:08,766 --> 00:01:13,200 topped with spicy buttered chiltepin and pecan crumble. 30 00:01:13,266 --> 00:01:15,166 -Thanks, Pati. -Yay! 31 00:01:15,233 --> 00:01:17,533 -Gracias, Pati. -Thank you, guys. 32 00:01:17,600 --> 00:01:20,100 -♪ Dame, dame ♪ 33 00:01:20,166 --> 00:01:22,166 ♪ Dame tu chocolate ♪ 34 00:01:22,233 --> 00:01:24,866 ♪ Dame, dame ♪ 35 00:01:24,933 --> 00:01:26,866 ♪ Dame café caliente ♪ 36 00:01:26,933 --> 00:01:29,466 ♪ Dame, dame ♪ 37 00:01:29,533 --> 00:01:31,466 ♪ Dame tu corazón ♪ 38 00:01:31,533 --> 00:01:32,866 ♪♪ 39 00:01:32,933 --> 00:01:35,600 -"Pati's Mexican Table" is made possible by... 40 00:01:35,666 --> 00:01:43,533 ♪♪ 41 00:01:43,600 --> 00:01:45,100 -La Costeña. 42 00:01:45,166 --> 00:01:48,200 ♪♪ 43 00:01:48,266 --> 00:01:50,466 -♪ Avocados from Mexico 44 00:01:51,133 --> 00:01:53,400 Over 40 years, bringing authentic 45 00:01:53,466 --> 00:01:54,366 Latin American flavors to your table. 46 00:01:54,433 --> 00:01:55,666 Tropical Cheese. 47 00:01:55,666 --> 00:01:58,033 -Stand Together -- helping every person rise. 48 00:01:58,100 --> 00:02:00,633 More information at StandTogether.org. 49 00:02:00,700 --> 00:02:05,800 -BanCoppel -- your recipe for sending money to Mexico. 50 00:02:05,866 --> 00:02:09,433 -Mahatma rice lets you unite ingredients and flavors. 51 00:02:09,500 --> 00:02:11,600 Mahatma rice unites. 52 00:02:11,666 --> 00:02:13,933 -Divine Flavor. 53 00:02:14,000 --> 00:02:16,633 ♪♪ 54 00:02:16,700 --> 00:02:19,266 -Norson. 55 00:02:19,333 --> 00:02:22,633 ♪♪ 56 00:02:22,700 --> 00:02:26,133 -This is truly a dream because I am cooking 57 00:02:26,200 --> 00:02:31,900 in an hacienda in Sonora, on the outskirts of Hermosillo. 58 00:02:31,966 --> 00:02:36,100 And this is actually a pecan-growing hacienda. 59 00:02:36,166 --> 00:02:37,866 And this is just such a treat, 60 00:02:37,933 --> 00:02:40,433 not just for me, but for my team! 61 00:02:40,500 --> 00:02:45,466 Who are here and we're -- Kevin. 62 00:02:45,533 --> 00:02:49,100 Danielle. Mary. Amado! 63 00:02:49,166 --> 00:02:51,866 Dan. Dave. 64 00:02:51,933 --> 00:02:56,200 And I'm cooking for me, but mostly for them, 65 00:02:56,266 --> 00:02:58,600 and you can get the recipes, too. 66 00:02:58,666 --> 00:03:00,700 We are starting with a caldo de queso, 67 00:03:00,766 --> 00:03:05,033 which is a most traditional soup here in Sonora. 68 00:03:05,100 --> 00:03:07,866 And I'm excited because every time I've come to Sonora, 69 00:03:07,933 --> 00:03:11,033 every single time, which has been two times... 70 00:03:11,100 --> 00:03:14,033 [Laughs] ...I've eaten caldo de queso. 71 00:03:14,100 --> 00:03:18,733 Caldo de queso is a recipe that just screams south Sonora. 72 00:03:18,800 --> 00:03:24,133 And it's a homey, nurturing, super simple-to-make soup 73 00:03:24,200 --> 00:03:26,600 that can become part of your soup rotation 74 00:03:26,666 --> 00:03:30,366 because it is so delicious and so easy to put together. 75 00:03:30,433 --> 00:03:32,700 So, I'm chopping an onion. 76 00:03:32,766 --> 00:03:36,233 So, I started by putting four chiles verdes -- 77 00:03:36,300 --> 00:03:38,400 that's what they're called here in Sonora, 78 00:03:38,466 --> 00:03:40,966 though you may know them as Anaheim chilies. 79 00:03:41,033 --> 00:03:45,966 And I am -- yo estoy asando. That's a word we use in Mexico 80 00:03:46,033 --> 00:03:50,000 and in Spanish to say when you're going to toast something. 81 00:03:50,066 --> 00:03:53,500 Now, you can either toast it by putting it on the comal, 82 00:03:53,600 --> 00:03:55,100 which is what I'm doing back there, 83 00:03:55,166 --> 00:03:58,533 or you can grill it, or you can broil it. 84 00:03:58,600 --> 00:04:04,066 What it accomplishes is we are cooking the flesh of the chile 85 00:04:04,133 --> 00:04:06,333 and we're completely transforming 86 00:04:06,400 --> 00:04:07,966 the essence of this ingredient. 87 00:04:08,033 --> 00:04:10,966 So, instead of being fresh and grassy 88 00:04:11,033 --> 00:04:15,033 and crunchy and bright, it's going to be more intense. 89 00:04:15,100 --> 00:04:17,466 It's going to coax out the flavors. 90 00:04:17,533 --> 00:04:22,000 So, once that you see the skin, that it's completely charred, 91 00:04:22,066 --> 00:04:24,133 that means that when you sweat it, 92 00:04:24,200 --> 00:04:25,366 it's going to come off. 93 00:04:25,433 --> 00:04:28,366 I'm going to add these when it's ready. 94 00:04:28,433 --> 00:04:29,933 These guys are going to start sweating, 95 00:04:30,000 --> 00:04:31,733 and you can see the steam, 96 00:04:31,800 --> 00:04:35,766 and you can see how the skin is starting to wrinkle even more. 97 00:04:35,833 --> 00:04:37,766 Okay. So, we have the chiles sweating. 98 00:04:37,833 --> 00:04:39,133 We have a chopped onion. 99 00:04:39,200 --> 00:04:41,466 I'm going to do three potatoes. 100 00:04:41,533 --> 00:04:43,633 I'm going to peel them. 101 00:04:43,700 --> 00:04:47,000 Caldo de queso is the soup of Sonora. 102 00:04:47,066 --> 00:04:49,600 And an amazing thing about this soup 103 00:04:49,666 --> 00:04:51,633 is that you can make it year-round 104 00:04:51,700 --> 00:04:54,566 because these ingredients you can find year-round. 105 00:04:54,633 --> 00:05:00,200 And the results are delicious and unpretentious. 106 00:05:00,300 --> 00:05:03,233 Pretty much like everything here in Sonora. 107 00:05:03,300 --> 00:05:05,966 So we're going to chop these potatoes. 108 00:05:09,833 --> 00:05:11,200 Let me check my chiles. 109 00:05:11,266 --> 00:05:14,200 Ooh, this is so nice. See? 110 00:05:14,266 --> 00:05:17,600 You can see how they used to be puffier and bigger, 111 00:05:17,666 --> 00:05:21,800 and they sweated for the time I've been cutting the potatoes. 112 00:05:21,866 --> 00:05:25,733 So, you can clean your chiles under the sink, 113 00:05:25,800 --> 00:05:29,066 but you can also just grab a little bowl with water, 114 00:05:29,133 --> 00:05:31,733 because this helps remove the skin. 115 00:05:31,800 --> 00:05:34,300 And just remove the skin like this. 116 00:05:34,366 --> 00:05:37,800 It's so fast. It's so easy. 117 00:05:37,866 --> 00:05:40,633 I'm going to open the chiles, and then we're going to use 118 00:05:40,700 --> 00:05:43,200 a little bit of this water to remove the seeds. 119 00:05:43,266 --> 00:05:46,333 I'm going to cut them into little rajas. 120 00:05:46,400 --> 00:05:50,100 And "raja," you just refer to any chile 121 00:05:50,166 --> 00:05:52,500 that is cut into strips. 122 00:05:52,566 --> 00:05:57,033 And I want them, like, in big bite-size 123 00:05:57,100 --> 00:06:00,133 because I like to bite into things, 124 00:06:00,200 --> 00:06:02,300 even in my soup. 125 00:06:02,366 --> 00:06:05,566 And I'm going to add one chopped ripe tomato. 126 00:06:05,633 --> 00:06:07,566 Tiny, little bites of tomato 127 00:06:07,633 --> 00:06:09,700 that are going to brighten the soup 128 00:06:09,766 --> 00:06:12,366 and give it a little bit of color. 129 00:06:12,433 --> 00:06:13,866 Put it in here. 130 00:06:13,933 --> 00:06:19,233 ♪♪ 131 00:06:19,300 --> 00:06:22,566 So, I have this pot. I'm going to add 132 00:06:22,633 --> 00:06:26,266 about 2 to 3 tablespoons of vegetable oil. 133 00:06:27,966 --> 00:06:31,200 And here I have the potatoes and the onion that I already diced, 134 00:06:31,266 --> 00:06:33,166 and I'm going to add them altogether, 135 00:06:33,233 --> 00:06:36,500 and I want them to start browning. 136 00:06:36,566 --> 00:06:38,833 So, what I want to do here 137 00:06:38,900 --> 00:06:42,666 is I want to start browning the potatoes and the onions. 138 00:06:42,733 --> 00:06:47,466 And I'm seasoning with salt throughout the cooking process. 139 00:06:47,533 --> 00:06:50,000 So a little bit of salt, 'cause I want those potatoes 140 00:06:50,066 --> 00:06:53,266 and that onion to start getting a little bit of that salt. 141 00:06:53,333 --> 00:06:56,800 And I have this over medium-high heat. 142 00:06:56,866 --> 00:06:59,100 By browning and softening the onion first 143 00:06:59,166 --> 00:07:00,466 and browning the potato, 144 00:07:00,533 --> 00:07:04,433 you're giving the vegetables their own layer of flavor. 145 00:07:04,500 --> 00:07:09,566 So they're going to be packed with taste in the soup. 146 00:07:09,633 --> 00:07:15,233 So, now I'm going to add the chicken broth. 147 00:07:15,300 --> 00:07:17,966 I'm going to let this come to a simmer 148 00:07:18,033 --> 00:07:22,100 and I'm going to add the chile verde, or the Anaheim. 149 00:07:22,166 --> 00:07:25,433 And then we're adding the diced tomato. 150 00:07:25,500 --> 00:07:27,766 And this is going to be another punch of color. 151 00:07:27,833 --> 00:07:31,133 Come see how pretty this is. Kev, please. 152 00:07:33,933 --> 00:07:36,133 Pretty? -Mm-hmm. 153 00:07:36,200 --> 00:07:41,266 -It's going to add a little bit of, like, freshness to the soup. 154 00:07:41,333 --> 00:07:44,100 I'm going to reduce the heat just a little 155 00:07:44,166 --> 00:07:48,033 because I'm about to add milk, which is a traditional addition 156 00:07:48,100 --> 00:07:50,333 to the caldo de queso, or sopa de queso, 157 00:07:50,400 --> 00:07:54,666 and you don't want to add milk to a soup over a very high heat, 158 00:07:54,733 --> 00:07:56,533 because it can curdle. 159 00:07:56,600 --> 00:07:58,266 I'm going to add 2 cups. 160 00:07:58,333 --> 00:08:02,966 The milk makes the broth very creamy and, I don't know, 161 00:08:03,033 --> 00:08:05,400 it just gives it a really nice depth 162 00:08:05,466 --> 00:08:08,133 that goes really well with the next thing 163 00:08:08,200 --> 00:08:10,600 we're going to add, which is cheese. 164 00:08:10,666 --> 00:08:13,900 I'm going to dice my queso fresco. 165 00:08:13,966 --> 00:08:15,900 Who wants the first one? 166 00:08:15,966 --> 00:08:18,266 Amado? -[ Laughing ] 167 00:08:18,333 --> 00:08:20,066 -I don't know which plates to choose from. 168 00:08:20,133 --> 00:08:23,800 Like, should I use this? Should I use this? 169 00:08:23,866 --> 00:08:26,133 Should I use this? They're all gorgeous. 170 00:08:26,200 --> 00:08:28,166 I should be making three different soups. 171 00:08:28,233 --> 00:08:30,800 So, I have my cheese. 172 00:08:30,866 --> 00:08:32,000 Mmm. 173 00:08:32,066 --> 00:08:33,666 I have my soup. 174 00:08:33,733 --> 00:08:35,466 I have my plates. 175 00:08:35,533 --> 00:08:36,966 Excuse me. 176 00:08:37,033 --> 00:08:39,133 [ Laughter ] 177 00:08:39,200 --> 00:08:41,766 Put a little bit of cheese here. 178 00:08:41,833 --> 00:08:43,466 Okay, that's a lot. 179 00:08:43,533 --> 00:08:46,066 Oh, look at this. 180 00:08:46,133 --> 00:08:48,833 This soup is making me so happy already. 181 00:08:53,800 --> 00:08:56,766 Mmm! Mm-hmm. 182 00:08:56,833 --> 00:08:59,666 Mmm, mmm, mmm. 183 00:08:59,733 --> 00:09:03,166 I'm biting into the cheese, it's still a little firm, 184 00:09:03,233 --> 00:09:06,166 but so sweet and mellow, 185 00:09:06,233 --> 00:09:09,500 in contrast with the roasted Anaheim, 186 00:09:09,566 --> 00:09:11,666 which is subtle but rustic. 187 00:09:11,733 --> 00:09:15,000 It has that fresh bite of the tomato. 188 00:09:15,066 --> 00:09:18,766 This is such a comforting, delicious piece of Sonora 189 00:09:18,833 --> 00:09:20,966 that you could make every day at home. 190 00:09:21,033 --> 00:09:27,033 ♪♪ 191 00:09:27,100 --> 00:09:28,400 This is for Amado. 192 00:09:28,466 --> 00:09:30,933 And Amado has accompanied us 193 00:09:31,000 --> 00:09:33,433 throughout our trip here in Sonora. 194 00:09:33,500 --> 00:09:35,966 He's helped us tell us where to go. 195 00:09:36,033 --> 00:09:37,800 He's driven us everywhere. 196 00:09:37,866 --> 00:09:39,800 He's opened doors everywhere. -[ Laughs ] 197 00:09:39,866 --> 00:09:43,233 -And he knows a good caldo de queso. 198 00:09:43,300 --> 00:09:45,366 I'm a little worried, but let's see. 199 00:09:45,433 --> 00:09:47,866 -[ Laughs ] It looks good. 200 00:09:47,933 --> 00:09:49,566 -[ Laughs ] Looks good? 201 00:09:49,633 --> 00:09:51,666 You can be completely honest. 202 00:09:55,433 --> 00:09:59,233 -It's a perfect caldo de queso. -Mm! 203 00:09:59,300 --> 00:10:03,966 -There's the taste, the creamy, the milk. 204 00:10:04,033 --> 00:10:06,066 And the regional cheese... 205 00:10:06,133 --> 00:10:07,233 It's the best. [ Chuckles ] 206 00:10:07,300 --> 00:10:10,366 -Mm, and you're a perfect Amado. -[ Laughs ] 207 00:10:10,433 --> 00:10:13,333 -It's the perfect caldo de queso for the perfect Amado. 208 00:10:13,400 --> 00:10:16,033 Amado, thank you for everything you've done for us. 209 00:10:17,466 --> 00:10:20,200 I feel so incredibly lucky sometimes, 210 00:10:20,266 --> 00:10:23,000 not only to be able to travel my home country 211 00:10:23,066 --> 00:10:26,700 in search of our most treasured culinary stories, 212 00:10:26,766 --> 00:10:29,833 but also to be able to share these journeys 213 00:10:29,900 --> 00:10:31,900 with this great team. 214 00:10:31,966 --> 00:10:34,466 [ Cheering, clapping ] 215 00:10:34,533 --> 00:10:38,766 I'm so proud of my team. They're all learning Spanish. 216 00:10:38,833 --> 00:10:40,933 Kevin, how much are you going to eat? 217 00:10:41,000 --> 00:10:42,200 -Ummmm...yes? 218 00:10:42,266 --> 00:10:43,100 [ Laughter ] 219 00:10:43,166 --> 00:10:44,900 Say mucha. -Mucha. 220 00:10:46,866 --> 00:10:50,300 -We spend two weeks on the road together every year, 221 00:10:50,366 --> 00:10:53,233 traveling a different region in Mexico each time, 222 00:10:53,300 --> 00:10:56,533 sharing adventures and amazing food. 223 00:10:56,600 --> 00:10:59,000 I couldn't think of a better group of people 224 00:10:59,066 --> 00:11:01,300 to share these experiences with. 225 00:11:01,366 --> 00:11:02,966 Is it so good? 226 00:11:03,033 --> 00:11:06,000 You have to give it a bite. I mean, isn't it crazy good? 227 00:11:06,066 --> 00:11:07,600 -Oh, gracias. 228 00:11:07,666 --> 00:11:08,966 -Come here, Kev. 229 00:11:11,466 --> 00:11:13,066 Did you get the sauce? Did you get the sauce? 230 00:11:13,133 --> 00:11:14,966 Did you get the sauce? 231 00:11:15,033 --> 00:11:17,033 -Did you get the beer shot? -Yeah. 232 00:11:17,100 --> 00:11:18,766 Have some more beer. 233 00:11:18,833 --> 00:11:20,600 [ Laughter ] 234 00:11:20,666 --> 00:11:24,933 Looks like part of the engine of the car is... 235 00:11:25,000 --> 00:11:26,533 not in the car anymore. 236 00:11:26,600 --> 00:11:27,600 Amado. 237 00:11:27,666 --> 00:11:30,266 Amado is giving us a hand. 238 00:11:30,333 --> 00:11:32,366 Gracias, Amado. 239 00:11:32,433 --> 00:11:35,800 Alex -- Mexican-American, handsome, 240 00:11:35,866 --> 00:11:37,466 amazing sense of humor. 241 00:11:37,533 --> 00:11:38,800 -It's true. -Looking for a girl. 242 00:11:38,866 --> 00:11:41,033 -It's all true. -Thank you, Mary. This is Mary, 243 00:11:41,100 --> 00:11:43,533 and she's going to be so happy 'cause she's a vegetarian. 244 00:11:43,600 --> 00:11:45,100 -Avocados. 245 00:11:45,166 --> 00:11:48,866 -We have so much fun, but everybody works so hard. 246 00:11:48,933 --> 00:11:52,300 It just feels so right to be able to cook for all of us 247 00:11:52,366 --> 00:11:55,300 as the traveling family that we've become. 248 00:11:55,366 --> 00:12:02,233 ♪♪ 249 00:12:02,300 --> 00:12:05,400 We are cooking in a pecan hacienda, 250 00:12:05,466 --> 00:12:08,566 so I'm going to make a pecan sauce chicken. 251 00:12:08,633 --> 00:12:11,700 And this dish is traditional of Sonora, 252 00:12:11,766 --> 00:12:14,433 but also the neighboring state, Chihuahua, 253 00:12:14,500 --> 00:12:17,266 the entire region, 'cause they love pecans. 254 00:12:17,333 --> 00:12:19,333 And we have a ton of pecans right here. 255 00:12:19,400 --> 00:12:24,333 And I just cut some fresh spring onions from their garden. 256 00:12:24,400 --> 00:12:26,800 So, I have my comal. 257 00:12:26,866 --> 00:12:28,600 You can use a griddle. You can use a grill. 258 00:12:28,666 --> 00:12:32,000 And I have set it up over medium heat. 259 00:12:32,066 --> 00:12:36,533 I'm going to cut the heads, and we're going to use these 260 00:12:36,600 --> 00:12:40,400 as a rustic base to make this pecan sauce. 261 00:12:40,466 --> 00:12:42,400 And then I have two garlic cloves. 262 00:12:42,466 --> 00:12:44,366 I'm not going to remove the skin, 263 00:12:44,433 --> 00:12:47,000 because I'm also going to char or toast it. 264 00:12:47,066 --> 00:12:49,400 So I'm going to put it right here. 265 00:12:49,466 --> 00:12:52,333 And then I'm going to use three ancho chiles. 266 00:12:52,400 --> 00:12:56,700 And you can see they're smallish, but they're beautiful. 267 00:12:56,766 --> 00:13:03,300 The color is a red wine color. And they're pliable and soft. 268 00:13:03,366 --> 00:13:05,333 I'm going to remove the stems. 269 00:13:08,233 --> 00:13:10,166 Removing the seeds. 270 00:13:10,233 --> 00:13:13,833 Their flavor is a little bit like chocolaty, a little bit 271 00:13:13,900 --> 00:13:17,400 like prunes, which is perfect 'cause we're also using prunes. 272 00:13:17,466 --> 00:13:19,200 So I'm going to do three of these 273 00:13:19,266 --> 00:13:22,466 and I'm going to also toast them here. 274 00:13:22,533 --> 00:13:24,166 And why are we toasting the chiles? 275 00:13:24,233 --> 00:13:27,300 Because we're already toasting the onion and the garlic. 276 00:13:27,366 --> 00:13:29,933 You could go ahead and just rehydrate the chiles 277 00:13:30,000 --> 00:13:32,733 with water or broth, but if you toast them, 278 00:13:32,800 --> 00:13:36,000 you sort of wake up their flavor a little bit more. 279 00:13:36,066 --> 00:13:39,633 So you want to toast them like this. 280 00:13:39,700 --> 00:13:42,566 You can see the skin is changing. 281 00:13:42,633 --> 00:13:44,866 Those chiles are really waking up. 282 00:13:44,933 --> 00:13:48,066 It's more intense, but at the same time, we're... 283 00:13:48,133 --> 00:13:51,233 Oh, this breeze is so nice. [ Laughs ] 284 00:13:51,300 --> 00:13:54,466 At the same time, so the flavor becomes more intense, 285 00:13:54,533 --> 00:13:55,800 but it also sweetens 286 00:13:55,866 --> 00:13:58,800 because the sugar of the ingredients comes out 287 00:13:58,866 --> 00:14:00,800 and kind of explodes. 288 00:14:00,866 --> 00:14:04,933 And here I have 4 cups of chicken broth. 289 00:14:05,000 --> 00:14:07,366 You could use vegetable broth, you could use water, 290 00:14:07,433 --> 00:14:10,066 but chicken broth -- mm, with chicken, better. 291 00:14:10,133 --> 00:14:12,533 So I'm adding the three ancho chiles. 292 00:14:12,600 --> 00:14:14,066 You ready for me, Kev? 293 00:14:16,133 --> 00:14:18,033 So, we have the three ancho chiles, 294 00:14:18,100 --> 00:14:22,100 and in here, I'm going to add a cup of pecans 295 00:14:22,166 --> 00:14:25,733 and 1/4 cup of prunes that are pitted 296 00:14:25,800 --> 00:14:30,266 and are going to add a tangy, sweet taste 297 00:14:30,333 --> 00:14:32,766 that actually matches 298 00:14:32,833 --> 00:14:35,266 a little bit of the flavor of the ancho chiles. 299 00:14:35,333 --> 00:14:37,800 So we want this to simmer for a few minutes 300 00:14:37,866 --> 00:14:39,500 so that it can be pureed. 301 00:14:39,566 --> 00:14:44,300 And then these onions and garlic I think are almost ready. 302 00:14:44,366 --> 00:14:47,600 We want them charred, but we don't want them burned. 303 00:14:47,666 --> 00:14:51,500 So I'm going to remove them from my griddle. 304 00:14:51,566 --> 00:14:55,300 It's not mine. They lent it to me, okay? 305 00:14:55,366 --> 00:14:56,933 And the garlic, 306 00:14:57,000 --> 00:15:00,100 which you can see how it charred on the outside. 307 00:15:00,166 --> 00:15:02,466 It should be soft on the inside. 308 00:15:02,533 --> 00:15:04,766 We're going to let these cool for a little bit. 309 00:15:04,833 --> 00:15:06,700 While that cools, right here, 310 00:15:06,766 --> 00:15:10,466 I have my deep, heavy, extended skillet 311 00:15:10,533 --> 00:15:13,200 that I have heating over medium-high heat. 312 00:15:13,266 --> 00:15:17,033 And I'm going to add like 3 tablespoons of oil. 313 00:15:17,100 --> 00:15:19,233 I want it to be hot. 314 00:15:19,300 --> 00:15:23,366 And I have a whole chicken that I cut up, 315 00:15:23,433 --> 00:15:27,100 and I'm going to sprinkle some salt and pepper. 316 00:15:29,800 --> 00:15:32,766 We're going to brown it about three to four minutes. 317 00:15:32,833 --> 00:15:34,966 First, skin side down. 318 00:15:35,033 --> 00:15:41,466 ♪♪ 319 00:15:41,533 --> 00:15:42,800 Careful! 320 00:15:42,866 --> 00:15:45,166 I'm protecting my people. 321 00:15:49,400 --> 00:15:51,700 I'm adding some salt on top, too. 322 00:15:55,233 --> 00:16:00,800 It's looking beautiful. Just look at the crisp skin. 323 00:16:00,866 --> 00:16:03,866 Something that I've learned about the food of Sonora 324 00:16:03,933 --> 00:16:07,933 is that most dishes have very few ingredients, 325 00:16:08,000 --> 00:16:10,500 but the dishes are packed with flavor. 326 00:16:10,566 --> 00:16:14,000 And food here is unpretentious, but it's really delicious 327 00:16:14,066 --> 00:16:17,500 and it's hearty and it's nurturing and it's filling. 328 00:16:17,566 --> 00:16:20,666 And I get the sense that food here is really, 329 00:16:20,733 --> 00:16:23,700 really family-friendly -- really family-friendly. 330 00:16:23,766 --> 00:16:27,900 As this browns, I'm going to get ready to puree my sauce. 331 00:16:27,966 --> 00:16:32,800 And here, the garlic that I had charred. 332 00:16:32,866 --> 00:16:35,800 So, you remove the charred skin. 333 00:16:35,866 --> 00:16:40,066 I'm going to remove the tails of my spring onions. 334 00:16:40,133 --> 00:16:43,800 I'm going to add the garlic cloves, 335 00:16:43,866 --> 00:16:46,166 the charred spring onions. 336 00:16:48,433 --> 00:16:52,366 And you can see the pecans, how they softened. 337 00:16:52,433 --> 00:16:54,700 We're going to add everything in here. 338 00:16:54,766 --> 00:17:01,700 ♪♪ 339 00:17:01,766 --> 00:17:03,566 You just have to start slow, okay, 340 00:17:03,633 --> 00:17:06,766 because it was a lot of content and it was hot. 341 00:17:06,833 --> 00:17:10,800 So, cover it really well and start pureeing slow. 342 00:17:10,866 --> 00:17:12,500 [ Blender whirring ] 343 00:17:12,566 --> 00:17:14,566 [ Whirring intensifies ] 344 00:17:18,633 --> 00:17:21,633 I'm driving a shift stick here. 345 00:17:21,700 --> 00:17:24,300 Okay. So, super pureed. 346 00:17:24,366 --> 00:17:27,566 Oh, you can see how beautiful it is. 347 00:17:27,633 --> 00:17:30,766 Smooth, soft, and the smell -- 348 00:17:30,833 --> 00:17:33,533 this is unlike anything you've tasted before. 349 00:17:33,600 --> 00:17:37,733 Think pecans, prunes, ancho chile, 350 00:17:37,800 --> 00:17:40,166 roasted onion and garlic -- that's what it smells like. 351 00:17:40,233 --> 00:17:42,233 So I'm going to pour that over my chicken 352 00:17:42,300 --> 00:17:44,566 that's been browning over there. 353 00:17:44,633 --> 00:17:46,100 Come with me. 354 00:17:48,300 --> 00:17:52,066 So, we have the chicken that's been browning and crisping. 355 00:17:52,133 --> 00:17:55,333 And it smells like delicious fried chicken already. 356 00:17:55,400 --> 00:17:57,333 And I'm going to pour the pecan sauce, 357 00:17:57,400 --> 00:17:59,866 and it's going to jump all over the place, 358 00:17:59,933 --> 00:18:01,433 and I'm wearing a really cute shirt 359 00:18:01,500 --> 00:18:03,800 and I don't want to stain it. 360 00:18:07,366 --> 00:18:10,966 I seasoned the chicken very generously with salt and pepper, 361 00:18:11,033 --> 00:18:13,633 so I'm not going to add any salt to the sauce 362 00:18:13,700 --> 00:18:16,233 until this finishes cooking, and then I'm going to taste 363 00:18:16,300 --> 00:18:18,466 and see if it needs a little bit more salt. 364 00:18:18,533 --> 00:18:22,500 So I'm going to cover this, reduce the heat to medium-low, 365 00:18:22,566 --> 00:18:26,000 and it's going to cook for about 35 to 40 minutes. 366 00:18:26,066 --> 00:18:33,766 ♪♪ 367 00:18:33,833 --> 00:18:37,600 So, the chicken cooking, and I flipped this griddle 368 00:18:37,666 --> 00:18:41,666 and it has a grill side. I set it up over medium here. 369 00:18:41,733 --> 00:18:45,300 And I have the most gorgeous, gigantic, 370 00:18:45,366 --> 00:18:48,800 and fattest asparagus I've ever seen. 371 00:18:48,866 --> 00:18:50,633 I mean, look at this. 372 00:18:50,700 --> 00:18:52,800 And this is also a local ingredient 373 00:18:52,866 --> 00:18:56,466 that's super loved in Sonora and used a lot, 374 00:18:56,533 --> 00:18:58,466 but it's also exported a lot. 375 00:18:58,533 --> 00:19:02,233 And I have some that we already cleaned here. 376 00:19:02,300 --> 00:19:04,033 I'm going to clean a few more 377 00:19:04,100 --> 00:19:07,000 and I'm going to show you how to clean them. 378 00:19:07,066 --> 00:19:09,500 You want to have it flat on a surface 379 00:19:09,566 --> 00:19:11,966 because you're going to press with a vegetable peeler, 380 00:19:12,033 --> 00:19:15,300 and you want to go down. And since you're pressing, 381 00:19:15,366 --> 00:19:19,033 that's why you want to have them straight onto a surface, 382 00:19:19,100 --> 00:19:22,933 so the asparagus spear doesn't break. 383 00:19:23,000 --> 00:19:25,166 And what this is going to do 384 00:19:25,233 --> 00:19:29,266 is going to make the finished cooked asparagus 385 00:19:29,333 --> 00:19:35,200 have a very silky and smooth exterior to bite into. 386 00:19:35,266 --> 00:19:37,033 You don't have to do this, 387 00:19:37,100 --> 00:19:39,533 but I think you should do this. 388 00:19:39,600 --> 00:19:40,900 [ Laughs ] 389 00:19:43,200 --> 00:19:44,966 So, the other thing you want to do 390 00:19:45,033 --> 00:19:48,733 is you want to cut the dry part of the asparagus, 391 00:19:48,800 --> 00:19:50,133 which is the bottom. 392 00:19:50,200 --> 00:19:52,366 And depending on the state of the asparagus, 393 00:19:52,433 --> 00:19:54,266 how much you want to cut from the bottom. 394 00:19:54,333 --> 00:19:56,866 These are so fresh and so chubby and so big, 395 00:19:56,933 --> 00:19:58,600 it's going to be very little. 396 00:20:00,466 --> 00:20:03,266 I have my grill here set over medium heat. 397 00:20:03,333 --> 00:20:05,533 I'm going to drizzle my asparagus 398 00:20:05,600 --> 00:20:08,033 with a little bit of olive oil. 399 00:20:08,100 --> 00:20:13,500 Then I'm going to add some salt and some pepper. 400 00:20:13,566 --> 00:20:16,533 And then we're just going to put them on the grill. 401 00:20:19,666 --> 00:20:21,533 While the asparagus is cooking, 402 00:20:21,600 --> 00:20:25,166 I'm going to make a pecan chiltepin butter sauce 403 00:20:25,233 --> 00:20:27,066 to dress them with. 404 00:20:27,133 --> 00:20:30,100 I'm going to chop like a handful of pecans. 405 00:20:33,200 --> 00:20:35,300 Let's check on the chicken. 406 00:20:35,366 --> 00:20:37,466 Ooh, this is looking beautiful! 407 00:20:37,533 --> 00:20:41,466 Let me get my spoon. We want to baste this a little. 408 00:20:41,533 --> 00:20:44,800 [ Laughing ] You can see, as the chicken is cooking, 409 00:20:44,866 --> 00:20:46,833 how the sauce is thickening. 410 00:20:46,900 --> 00:20:48,333 It smells delicious. 411 00:20:48,400 --> 00:20:52,500 And it's looking a little bit like a mole consistency. 412 00:20:52,566 --> 00:20:56,566 You can see the color change. It's much deeper. 413 00:20:56,633 --> 00:20:58,766 So, I'm going to continue to cover this. 414 00:21:01,133 --> 00:21:03,400 I'm going to flip my asparagus. 415 00:21:03,466 --> 00:21:06,900 You can see how the salt is sweating on them. 416 00:21:06,966 --> 00:21:08,966 Ooh, beautiful. 417 00:21:11,933 --> 00:21:13,233 Mmm! 418 00:21:16,100 --> 00:21:18,500 And we're going to make the butter sauce. 419 00:21:18,566 --> 00:21:23,866 So, for this, I have my pan here set over low heat. 420 00:21:23,933 --> 00:21:28,233 And I'm going to add a couple tablespoons of unsalted butter. 421 00:21:31,366 --> 00:21:34,333 And I'm going to add a little bit of olive oil. 422 00:21:36,233 --> 00:21:39,200 I'll add the pecans and chiltepin chiles. 423 00:21:39,266 --> 00:21:41,200 Which, everybody here in Sonora 424 00:21:41,266 --> 00:21:44,066 seems to have a bush of chiltepin in their homes, 425 00:21:44,133 --> 00:21:46,333 so I just picked some from the garden there. 426 00:21:46,400 --> 00:21:49,333 And you can see how beautiful they are, the color. 427 00:21:49,400 --> 00:21:51,033 They use them on everything. 428 00:21:51,100 --> 00:21:56,666 They are feisty and they have so much flavor. 429 00:21:56,733 --> 00:22:00,000 Then I'm chopping these chiltepines. 430 00:22:00,066 --> 00:22:02,533 I'm going to add these in here. 431 00:22:05,133 --> 00:22:08,433 We're adding a little bit of salt, 432 00:22:08,500 --> 00:22:10,633 mixing that up. 433 00:22:10,700 --> 00:22:13,300 You can see how pretty this looks already, 434 00:22:13,366 --> 00:22:17,200 the brown pecans with the butter, the spicy chiltepin. 435 00:22:17,266 --> 00:22:18,800 The last thing I'm going to do 436 00:22:18,866 --> 00:22:22,000 is squeeze a little fresh lime juice. 437 00:22:22,066 --> 00:22:26,966 And I found a treasure of tools here in this kitchen. 438 00:22:27,033 --> 00:22:30,400 Look at these adorable lime squeezers. 439 00:22:30,466 --> 00:22:32,400 I mean, they're so beautiful, 440 00:22:32,466 --> 00:22:35,466 like, I can't choose which one I want to use. 441 00:22:35,533 --> 00:22:37,500 I think, since I've never used one of these, 442 00:22:37,566 --> 00:22:39,833 I'm going to go for this. Let's see what happens. 443 00:22:39,900 --> 00:22:43,266 ♪♪ 444 00:22:43,333 --> 00:22:45,466 Oh, I love this tool. 445 00:22:48,200 --> 00:22:51,933 Let me see if the asparagus is ready. 446 00:22:52,000 --> 00:22:53,933 Let's see. 447 00:22:54,000 --> 00:22:57,100 I'm going to cut into one. 448 00:22:57,166 --> 00:23:00,400 Ooh, crunchy. 449 00:23:00,466 --> 00:23:02,266 Mmm! Mmm. 450 00:23:03,400 --> 00:23:06,500 Mmm. The crunch. 451 00:23:06,566 --> 00:23:09,333 It tastes so green. 452 00:23:09,400 --> 00:23:11,666 Mm-hmm, mm-hmm. 453 00:23:11,733 --> 00:23:16,866 ♪♪ 454 00:23:16,933 --> 00:23:18,366 Let's dress them. 455 00:23:18,433 --> 00:23:23,133 ♪♪ 456 00:23:23,200 --> 00:23:25,300 Chiltepin pecan buttered asparagus, 457 00:23:25,366 --> 00:23:27,600 and then we're going to eat these 458 00:23:27,666 --> 00:23:30,366 with this pecan sauce chicken. 459 00:23:30,433 --> 00:23:32,200 I don't think that's going to be too much pecans. 460 00:23:32,266 --> 00:23:35,366 It's just pecans in two different ways. 461 00:23:35,433 --> 00:23:38,400 Ooh, and this is looking so beautiful. 462 00:23:38,466 --> 00:23:41,200 So, this is how you know the chicken is ready -- 463 00:23:41,266 --> 00:23:44,100 you grab a little paring knife or a little sharp knife 464 00:23:44,166 --> 00:23:45,733 and you poke the chicken. 465 00:23:45,800 --> 00:23:49,833 And if the juices come clear, that means the chicken is ready. 466 00:23:49,900 --> 00:23:51,833 Now, you can decide if you want no juices 467 00:23:51,900 --> 00:23:53,233 to come out of the chicken, 468 00:23:53,300 --> 00:23:55,100 but then you're going to have a pretty dry chicken. 469 00:23:55,166 --> 00:23:56,600 So I think we're set. 470 00:23:56,666 --> 00:24:00,833 ♪♪ 471 00:24:00,900 --> 00:24:02,566 Look at the color. 472 00:24:02,633 --> 00:24:05,533 Look at the consistency of the sauce. 473 00:24:05,600 --> 00:24:09,166 Mmm. 474 00:24:09,233 --> 00:24:11,666 And then I have some rice here. 475 00:24:11,733 --> 00:24:21,100 ♪♪ 476 00:24:21,166 --> 00:24:24,200 Mmm. Mm-hmm. 477 00:24:24,266 --> 00:24:27,033 The chicken is so juicy and moist. 478 00:24:27,100 --> 00:24:31,866 And the sauce, it's rich, it's nutty. 479 00:24:31,933 --> 00:24:36,900 The sauce is thick but creamy, so nicely seasoned. 480 00:24:36,966 --> 00:24:39,400 It's so delicious. You have to try this. 481 00:24:39,466 --> 00:24:43,533 It's -- mm! -- really satisfying. 482 00:24:46,266 --> 00:24:48,366 Mm. Mmm. 483 00:24:48,433 --> 00:24:51,366 Mm-hmm! Mm-hmm! Mm-hmm. 484 00:24:51,433 --> 00:24:53,366 You feel the kick of the chiltepin, 485 00:24:53,433 --> 00:24:56,533 but then it's really fun to bite into the chunks of pecans. 486 00:24:56,600 --> 00:25:01,200 And then you got that splash of citrus from the lime juice. 487 00:25:01,266 --> 00:25:03,200 Mmm, mmm, mmm. 488 00:25:03,266 --> 00:25:05,733 All these dishes are simple enough 489 00:25:05,800 --> 00:25:07,833 that you can make them at home wherever you are, 490 00:25:07,900 --> 00:25:10,100 'cause you can find all these ingredients. 491 00:25:10,166 --> 00:25:14,166 And you will have a bite of Sonora right in your home. 492 00:25:16,266 --> 00:25:18,566 Alex! James! 493 00:25:18,633 --> 00:25:20,400 -Yes. -Which one do you want? 494 00:25:20,466 --> 00:25:22,366 -Is that the thigh? -Yes. 495 00:25:22,433 --> 00:25:23,900 -Sí. -¿Sí? 496 00:25:23,966 --> 00:25:25,100 -Claro. 497 00:25:25,166 --> 00:25:27,033 -Thanks, Pati. -Thank you, Pati. 498 00:25:27,100 --> 00:25:28,733 -Thank you, guys. 499 00:25:28,800 --> 00:25:34,933 ♪♪ 500 00:25:35,000 --> 00:25:38,433 For recipes and information from this episode and more, 501 00:25:38,500 --> 00:25:40,800 visit PatiJinich.com. 502 00:25:40,866 --> 00:25:43,766 And connect! 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