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-Today is all about 
the art of the taco

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and one of my favorite tostadas.

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When we would just hang out 
at the beach,

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they would serve those tostadas.

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It is so incredibly delicious.

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The layering of flavors, 
the play of textures,

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the bliss of the perfect bite.

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Whether you are leaning towards 
some crispy beef

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or the bright crunch 
of Puerto Vallarta seafood,

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Jalisco will satisfy 
your taco cravings.

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And inspiration follows me 
back to my kitchen

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as I play with my versions 
of those tacos,

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starting with an enchanting 
battered shrimp taco

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garnished with a jicama, apple, 
and cucumber slaw.

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Then the Puerto Vallarta 
classic --

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a dry ceviche tostada.

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And I complete the series

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with a delicately toothsome 
mushroom taco.

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But if you're gonna 
make tacos,

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you need the things that are 
gonna dress up your tacos

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and really make them 
extraordinary.

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Every taco masterpiece 
needs a final touch,

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like a velvety salsa de guac.

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And a smokey, fiery 
chile de árbol salsa.

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This is art appreciation 
for taco lovers.

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♪♪

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-♪  Dame, dame  ♪

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♪  Dame tu chocolate  ♪

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♪  Dame, dame  ♪

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♪  Dame café caliente  ♪

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♪  Dame, dame  ♪

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♪  Dame tu corazón  ♪

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♪♪

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

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-♪ Avocados from Mexico

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helping every person rise.

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at StandTogether.org.

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

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Unfollow la receta. 
Mahatma rice.

45
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-King Arthur Baking Company.

46
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Find out more 
about our masa harina

47
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at kingarthurbaking.com.

48
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-Oléico -- 
High Oleic Safflower Oil.

49
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-Tecate Alta.

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Cerveza suprema.

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Mexico is in us.

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-FEMSA Foundation.

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♪♪

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♪♪

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-When it comes to 
seafood street stands,

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Puerto Vallarta shines.

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My friend and longtime 
local chef Thierry Blouet

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has a favorite for me to try.

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For 31 years, Marisma has been 
serving tacos and tostadas

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people want to come back for.

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What do you get? 
-I always get the fish taco.

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-Uh-huh. 
-And the shrimp taco.

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-That's the dry ceviche 
I was telling you about.

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-Have this one.

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This ceviche 
is from Vallarta.

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-I used to come here 
with my family.

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-Yes.

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-And when we would just 
hang out at the beach,

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they would serve those tostadas,

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and that's what I remember 
from here.

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It's so delicious, 
and it's so different.

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Guys, I want to have 
one of those.

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Ooh.

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-Yes. 
-So, this is a traditional

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Puerto Vallarta-style ceviche, 
which is dry.

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It is so incredibly delicious.

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Oy! Oh, yeah!

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-El guacamole. Okay.

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I'm doing what she's 
telling me to do.

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Ooh. 
-Very nice.

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-I love these kind 
of concoctions.

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Okay

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Mmm. Mmm.

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-Mmm, mmm. 
-Mm-hmm.

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-Mmm. [ Laughs ]

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-Even though they dry 
the ceviche,

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when you bite into it, 
you get the juicy.

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But I have to leave room to try

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Thierry's favorite, 
the battered shrimp taco.

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♪♪

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What makes a difference 
in everything they do

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is that they make everything 
from scratch, including...

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-The tortillas. 
-...the corn tortillas.

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Mm.

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-Mmm. 
-Okay. No.

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This battered shrimp taco 
is ridiculous.

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Showing me the best 
of Puerto Vallarta,

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all the hidden gems.

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-The good ones 
and the classic ones.

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-The test of time ones, right? 
-Yes. Yes. Through the time.

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-You really can never have 
enough tacos.

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I mean, there's taco night,

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taco Tuesday, we eat tacos 
here at home every day.

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But if you are gonna 
make tacos, you need the things

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that are gonna dress up 
your tacos

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and really make them 
extraordinary.

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We're gonna start with 
a battered shrimp taco,

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and to dress that taco,

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I'm gonna make a jicama, 
apple, and cucumber slaw.

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And then I'm gonna add 
a little bit

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of a salsa de guacamole.

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Mmm, delicious.

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So, we're gonna start 
with that slaw.

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And the first thing 
to start with that slaw

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is that creamy dressing.

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So I'm gonna eyeball here 
about 1/4 cup of mayo.

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1 tablespoon of mustard.

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You can use yellow mustard, just 
like me, or you can use Dijon.

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Now, you know your chipotles 
in adobo sauce,

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but you also find 
sweet chipotles.

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They just have more brown sugar 
or piloncillo,

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and they're delightful.

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And I'm adding 
a tablespoon of that.

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1 tablespoon 
of apple cider vinegar.

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3 tablespoons 
of Mexican crema.

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And then I'm adding salt, 
about a teaspoon.

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1/4 teaspoon 
of ground black pepper.

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The juice of 2 limes.

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And then I'm adding 
celery seeds.

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I really love 
the taste of celery seeds.

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They have this really intense,

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unique flavor that makes me 
think of a really good slaw.

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So, why not use something

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that makes you think 
of a really good slaw

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when you want to make 
a really good slaw?

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I know. So I'm adding 
the celery seeds in here.

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So, let's taste.

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This is so good. 
This is creamy. It's tangy.

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It's a little bit spicy. 
It's a little bit sweet.

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And the celery seeds 
are really taking it up a notch.

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So I have a half 
of an English cucumber.

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I'm just cutting these into 
slightly smaller matchsticks.

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One green apple that I also cut 
into matchstick pieces.

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And then I'm gonna also 
add half of this jicama.

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Cut the skin just like this.

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You can do it with a knife.

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Okay, so I'm gonna 
slice the jicama.

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♪♪

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Now we're gonna cut this 
into matchsticks.

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Then I'm adding 
1/4 of this red onion.

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And we're gonna cut it 
into  plumitas

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or, like, very thin slivers.

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And now we're adding 
a serranito.

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And I'm cutting them into thin 
slices with seeds and all.

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Then we're just 
gonna mix this.

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We're just getting started.

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We're gonna make something 
that you find

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in every possible taquería.

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You always have a salsa roja,

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you always have a salsa verde,

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and you always have 
a very liquidy green thing

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that they call guacamole,

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but it's really 
a guacamole salsa.

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I have a pound 
of cooked tomatillos,

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and I just husked 
and cleaned my tomatillos

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and cooked them 
over simmering water.

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It was like 8 to 10 minutes 
as I was making the slaw.

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You were with me. 
You were watching me.

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And then you can add a jalapeño 
or a serrano,

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or just add both.

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And then I'm just adding 
a bunch of cilantro.

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And I am adding the leaves.

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Breaking these in here. 
It's so satisfying.

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Adding a teaspoon of salt.

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One ripe avocado.

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A piece of white onion.

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Puree this until smooth.

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♪♪

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Now we have our slaw.

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We have our salsa guacamole.

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Now we're gonna make 
our shrimp taco.

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I have large shrimp.

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And I really wanted 
to get large shrimp

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because I want to have nice, 
plump bites of shrimp.

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So, we have 1 cup 
of all-purpose flour.

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This is a teaspoon 
of ground cumin.

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And this is a teaspoon 
of ground chipotle.

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Salt, 1 teaspoon.

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Ground black pepper.

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So I'm adding 1 1/4 cups 
of seltzer.

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You can see the bubbles 
are making the flour react.

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And we're gonna have 
a very puffy batter.

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So we're gonna whisk.

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So you just want to make sure 
that there are no clumps.

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I'm using safflower oil, 
which is perfect for frying.

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It is high-heat stable.

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Its smoke point 
is up to 450 degrees.

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If you have a thermometer, 
you could test your oil.

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00:09:52,933 --> 00:09:56,333
It should be 
at 350 to 375.

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00:09:56,466 --> 00:10:01,233
So, I'm going to coat my shrimp 
in the batter.

201
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And this is perfect.

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00:10:04,800 --> 00:10:08,833
You want the oil 
to really actively bubble

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00:10:08,966 --> 00:10:10,266
all around the shrimp.

204
00:10:10,400 --> 00:10:12,733
Look at that. And you know what? 
I'm being quick,

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so it is like a minute per side 
or 2 minutes altogether

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00:10:16,600 --> 00:10:20,200
because shrimp are delightful 
when they're just cooked,

207
00:10:20,333 --> 00:10:21,600
but you don't want 
them overcooked

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00:10:21,733 --> 00:10:23,800
because they will 
turn rubbery.

209
00:10:23,933 --> 00:10:25,866
Now, I'm using safflower oil,

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00:10:26,000 --> 00:10:28,433
which is neutral 
in taste and aroma,

211
00:10:28,566 --> 00:10:32,600
so it's not going to impart any 
extraneous flavor to your dish.

212
00:10:32,733 --> 00:10:35,866
It's going to help 
your ingredients

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have the best of 
their flavors shine through.

214
00:10:40,900 --> 00:10:44,200
So, I have my comal 
set over medium heat,

215
00:10:44,333 --> 00:10:46,166
and I'm just gonna heat 
my flour tortilla

216
00:10:46,300 --> 00:10:48,733
but I don't want to 
toast it or brown it.

217
00:10:48,866 --> 00:10:53,533
So, you know your tortilla is 
thoroughly heated on both sides

218
00:10:53,666 --> 00:10:55,700
once it puffs like that.

219
00:10:55,833 --> 00:10:58,633
I just love to see 
a tortilla puff.

220
00:10:58,766 --> 00:11:01,666
And then I'm gonna add 
a few of these shrimp.

221
00:11:01,800 --> 00:11:04,500
And then the creamy slaw.

222
00:11:04,633 --> 00:11:06,400
This salsa de guac.

223
00:11:06,533 --> 00:11:08,766
I mean, you know how good 
this is gonna be.

224
00:11:08,900 --> 00:11:10,333
Like, I already know.

225
00:11:10,500 --> 00:11:13,466
♪♪

226
00:11:15,800 --> 00:11:17,500
Mmm.

227
00:11:17,633 --> 00:11:21,033
This is -- 
This is ridiculous.

228
00:11:21,166 --> 00:11:24,400
When you bite, the first thing 
you bite into

229
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is that salsa de guacamole,

230
00:11:26,266 --> 00:11:28,133
and then you go through 
the crunch of the slaw

231
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and then you get 
through the plump shrimp.

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And then the flour tortilla.

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This is your next, not only 
shrimp taco or seafood taco,

234
00:11:37,033 --> 00:11:38,400
like, this is your next taco

235
00:11:38,533 --> 00:11:40,300
that you're gonna make 
for your friends at home.

236
00:11:40,433 --> 00:11:42,066
It's gonna be a keeper.

237
00:11:45,400 --> 00:11:49,333
Jalisco is known 
for many amazing dishes.

238
00:11:49,466 --> 00:11:52,033
But it also has some unique 
and delicious takes

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on a classic -- 
the taco.

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00:11:54,766 --> 00:11:57,400
Jalisco is known 
more for birria,

241
00:11:57,533 --> 00:12:00,633
but apparently, 
they also have amazing barbacoa.

242
00:12:00,766 --> 00:12:02,966
And this place, 
El Ranchero,

243
00:12:03,100 --> 00:12:07,066
supposedly has some 
barbacoa tacos planchados.

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00:12:07,200 --> 00:12:08,433
Come on! Come on!

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00:12:08,600 --> 00:12:12,466
♪♪

246
00:12:14,700 --> 00:12:22,266
♪♪

247
00:12:28,566 --> 00:12:30,666
It's beef barbacoa.

248
00:12:30,800 --> 00:12:34,366
I thought that barbacoa here was 
only made with goat and lamb.

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00:12:39,933 --> 00:12:41,700
I'm gonna have to dig 
for his secrets

250
00:12:41,833 --> 00:12:43,300
'cause he doesn't want to share.

251
00:12:43,433 --> 00:12:45,200
Look, look, he's showing me 
what he does.

252
00:12:45,333 --> 00:12:47,433
He puts the barbacoa 
on the corn tortillas,

253
00:12:47,566 --> 00:12:48,966
throws them on the griddle,

254
00:12:49,100 --> 00:12:52,066
then flips it so the barbacoa 
gets planchada, too,

255
00:12:52,200 --> 00:12:53,633
nice and crusty. 
And then if you want,

256
00:12:53,766 --> 00:12:54,900
you can ask for cheese.

257
00:12:55,033 --> 00:12:57,033
And when he folds it, 
and it melts,

258
00:12:57,166 --> 00:12:59,533
and it create a crust 
so you have chicharrón de queso

259
00:12:59,666 --> 00:13:03,400
and then the crunchy barbacoa, 
and we need to have some.

260
00:13:03,566 --> 00:13:10,533
♪♪

261
00:13:10,666 --> 00:13:12,133
Yum.

262
00:13:17,000 --> 00:13:18,933
I'm following instructions.

263
00:13:20,933 --> 00:13:22,233
Okay.

264
00:13:22,366 --> 00:13:23,833
Need to add the onion 
because it cooks

265
00:13:23,966 --> 00:13:25,766
with the fat of the barbacoa.

266
00:13:30,933 --> 00:13:32,266
Aah.

267
00:13:39,933 --> 00:13:41,300
Okay.

268
00:13:42,866 --> 00:13:44,900
I'm waiting for José Luis 
to prepare his,

269
00:13:45,033 --> 00:13:47,300
and I'm, like, 
dying to bite into mine.

270
00:13:49,733 --> 00:13:54,766
♪♪

271
00:14:05,633 --> 00:14:07,466
Like, the barbacoa melted 
with the cheese,

272
00:14:07,600 --> 00:14:09,733
and then the cheese 
turned into crust.

273
00:14:09,866 --> 00:14:12,333
And the tortilla has 
the flavor of the broth.

274
00:14:18,666 --> 00:14:19,800
Mmm.

275
00:14:27,800 --> 00:14:30,066
You guys have to come 
and eat here, okay?

276
00:14:36,200 --> 00:14:37,733
-[ Chuckles ]

277
00:14:37,900 --> 00:14:39,800
♪♪

278
00:14:40,966 --> 00:14:43,533
-Now we're gonna make 
some vegetarian tacos.

279
00:14:43,666 --> 00:14:47,266
And these are mushroom tacos 
that we're gonna top

280
00:14:47,400 --> 00:14:51,466
and cook with a tomato 
and chile de árbol salsita.

281
00:14:51,600 --> 00:14:53,700
I have 1 1/2 pounds 
of tomatoes.

282
00:14:53,833 --> 00:14:55,533
2 garlic cloves 
with the skin on.

283
00:14:55,666 --> 00:14:58,800
1/4 of a white onion. 
And you know what?

284
00:14:58,933 --> 00:15:04,600
I'm gonna cut this 1/4 of 
a white onion into 4 pieces

285
00:15:04,733 --> 00:15:08,666
so that I get more char 
in my onion all over.

286
00:15:08,800 --> 00:15:09,966
So, smaller pieces.

287
00:15:10,100 --> 00:15:11,666
I'm gonna put this 
under the broiler,

288
00:15:11,800 --> 00:15:14,966
and it's gonna be anywhere 
from 7 to 10 minutes.

289
00:15:15,100 --> 00:15:17,033
We want the skins 
to really char and roast

290
00:15:17,166 --> 00:15:19,166
and the ingredients 
to really transform.

291
00:15:22,233 --> 00:15:24,600
While my ingredients 
are charring

292
00:15:24,733 --> 00:15:26,366
or toasting for the salsita,

293
00:15:26,500 --> 00:15:29,566
I'm gonna get started 
with my mushroom filling.

294
00:15:29,700 --> 00:15:32,400
I have here a large casserole.

295
00:15:32,533 --> 00:15:36,466
And I'm gonna add a couple 
tablespoons of safflower oil.

296
00:15:36,600 --> 00:15:39,533
I love different kinds 
of mushrooms.

297
00:15:39,666 --> 00:15:43,533
These are maitake, 
and they are feathery.

298
00:15:43,666 --> 00:15:46,800
They are earthy. 
They're peppery.

299
00:15:46,933 --> 00:15:50,566
They're so delicate. 
They're kind of velvety, too.

300
00:15:50,700 --> 00:15:53,433
And we're just gonna 
slice them.

301
00:15:53,566 --> 00:15:58,266
And we have also shiitake.

302
00:15:58,400 --> 00:16:01,600
Shiitake are more meaty.

303
00:16:01,733 --> 00:16:04,866
And for the shiitake, 
I'm gonna remove the stems,

304
00:16:05,000 --> 00:16:07,400
but we are not gonna 
waste the stems,

305
00:16:07,533 --> 00:16:10,033
because you really want to make 
the most of the ingredients

306
00:16:10,166 --> 00:16:11,800
and you don't want to waste.

307
00:16:11,933 --> 00:16:13,933
So, I'm not gonna use it 
for the taco

308
00:16:14,066 --> 00:16:15,700
because it's a little bit tough,

309
00:16:15,833 --> 00:16:21,566
but I'm saving all the stems 
to make a vegetable stock.

310
00:16:21,700 --> 00:16:24,533
When you char or roast or broil 
your ingredients,

311
00:16:24,666 --> 00:16:26,700
you want to flip them 
every 3 to 4 minutes

312
00:16:26,833 --> 00:16:28,666
just to check 
that they are charring

313
00:16:28,800 --> 00:16:29,733
and roasting beautifully

314
00:16:29,866 --> 00:16:31,066
but not burning.

315
00:16:33,366 --> 00:16:35,100
These are cremini.

316
00:16:35,233 --> 00:16:38,666
I also know them as baby bella.

317
00:16:38,800 --> 00:16:42,533
I was shocked to learn that here 
in the U.S.,

318
00:16:42,666 --> 00:16:45,400
about 1 pound 
of food per person

319
00:16:45,533 --> 00:16:47,900
is wasted every single day.

320
00:16:48,033 --> 00:16:54,400
That makes it to 103 million 
tons of wasted food a year.

321
00:16:54,533 --> 00:16:57,933
Can you imagine the impact 
that has for our planet?

322
00:16:58,066 --> 00:17:02,500
So, we can do our part 
in our kitchens every day.

323
00:17:02,633 --> 00:17:04,933
I'm gonna use 3 cloves 
of garlic.

324
00:17:05,066 --> 00:17:06,933
So I'm just 
chopping the garlic.

325
00:17:08,933 --> 00:17:14,100
I'm going to remove the thyme 
leaves from the stems.

326
00:17:14,233 --> 00:17:17,433
These are looking perfect.

327
00:17:17,566 --> 00:17:20,233
The skin -- completely charred.

328
00:17:20,366 --> 00:17:22,666
This is gonna give it 
such a smokey,

329
00:17:22,800 --> 00:17:25,066
out-in-the-country flavor.

330
00:17:25,200 --> 00:17:28,700
So I'm adding these in here, 
in my blender.

331
00:17:28,833 --> 00:17:32,366
And my onion.

332
00:17:32,500 --> 00:17:37,633
And then we have the cloves 
of garlic that we have to peel.

333
00:17:37,766 --> 00:17:40,100
And I'm adding chiles de árbol.

334
00:17:40,233 --> 00:17:43,900
These are spicy and big, 
so I'm adding 3.

335
00:17:45,333 --> 00:17:47,766
Teaspoon of salt.

336
00:17:47,900 --> 00:17:50,400
I have my heat at medium-high.

337
00:17:50,533 --> 00:17:55,566
And I'm gonna add 
my 3 cloves of garlic

338
00:17:55,700 --> 00:17:57,566
along with the thyme.

339
00:18:00,233 --> 00:18:03,233
When the garlic starts 
smelling fragrant

340
00:18:03,366 --> 00:18:06,700
and it starts changing in color, 
which is, like, right now,

341
00:18:06,833 --> 00:18:10,733
I'm gonna add 
my pound of mushrooms.

342
00:18:10,866 --> 00:18:12,666
If you don't have mushrooms 
at home,

343
00:18:12,800 --> 00:18:14,800
you can use this base recipe

344
00:18:14,933 --> 00:18:17,000
for whatever else 
you may have in your fridge.

345
00:18:17,133 --> 00:18:20,700
You can use zucchini, 
corn, potatoes,

346
00:18:20,833 --> 00:18:23,500
chayote squash, 
any kind of squash.

347
00:18:23,633 --> 00:18:25,033
Just shop your fridge.

348
00:18:25,166 --> 00:18:29,133
And I'm adding a little bit 
of salt and pepper.

349
00:18:29,266 --> 00:18:32,933
And as they start releasing 
their juices,

350
00:18:33,066 --> 00:18:34,400
I'm gonna puree my salsita,

351
00:18:34,533 --> 00:18:37,833
not until completely smooth. 
We want it a little chunky.

352
00:18:42,766 --> 00:18:43,933
A little more.

353
00:18:46,066 --> 00:18:47,500
Just like so.

354
00:18:47,633 --> 00:18:52,366
This is another great idea 
for how to use everything

355
00:18:52,500 --> 00:18:54,366
that you may have 
in your refrigerator.

356
00:18:54,533 --> 00:18:57,500
You can use leftover salsa 
to season other things.

357
00:18:57,633 --> 00:18:59,633
So, for example, 
I'm gonna add

358
00:18:59,766 --> 00:19:03,433
some of the salsita 
right here with the mushrooms.

359
00:19:03,566 --> 00:19:06,366
Like 3 tablespoons 
of the salsa.

360
00:19:08,800 --> 00:19:14,500
Then I want the mushrooms 
to cook with that salsita.

361
00:19:14,633 --> 00:19:17,033
I'm gonna add a splash 
of sherry vinegar,

362
00:19:17,166 --> 00:19:19,600
which would be 
about a tablespoon.

363
00:19:19,733 --> 00:19:25,766
It's gonna add a little bit 
of a tang and depth of flavor.

364
00:19:25,900 --> 00:19:29,333
So, I'm gonna chop some 
cilantro to top my taquitos.

365
00:19:29,466 --> 00:19:32,466
And I'm using the leaves 
and the stems

366
00:19:32,600 --> 00:19:37,966
because we want to maximize 
our ingredients at every turn.

367
00:19:38,100 --> 00:19:43,033
So I am going to warm up 
a corn tortilla now.

368
00:19:43,166 --> 00:19:45,333
Just like the flour tortilla, 
you know your tortilla

369
00:19:45,466 --> 00:19:46,666
is thoroughly heated

370
00:19:46,800 --> 00:19:50,633
from the outside and from within 
when it puffs a little.

371
00:19:50,766 --> 00:19:53,266
So that way, 
when you make the taco,

372
00:19:53,400 --> 00:19:55,266
you're gonna have 
a satisfying experience

373
00:19:55,400 --> 00:19:58,400
because the tortilla 
is not going to break.

374
00:19:59,733 --> 00:20:01,433
The mushrooms.

375
00:20:01,566 --> 00:20:04,366
More of that salsita.

376
00:20:04,500 --> 00:20:08,066
And we're using 
that salsa de guac.

377
00:20:08,200 --> 00:20:12,066
It smells so different 
from that shrimp taco.

378
00:20:12,233 --> 00:20:16,866
♪♪

379
00:20:17,000 --> 00:20:20,133
Mmm, mmm. Mmm.

380
00:20:20,266 --> 00:20:23,333
I'm just showing you 
how beautiful it looks

381
00:20:23,466 --> 00:20:28,500
because that's 
how beautiful, delicate,

382
00:20:28,633 --> 00:20:31,700
and delightful it tastes.

383
00:20:31,833 --> 00:20:34,666
Really, really 
one-of-a-kind taco.

384
00:20:36,666 --> 00:20:38,166
You've probably tried ceviche,

385
00:20:38,300 --> 00:20:41,300
but this is probably one of 
the most unusual ceviches

386
00:20:41,433 --> 00:20:43,266
you will have ever tried,

387
00:20:43,400 --> 00:20:45,533
but it is one 
of the most delicious.

388
00:20:45,666 --> 00:20:50,366
It is the typical ceviche 
of Puerto Vallarta.

389
00:20:50,500 --> 00:20:54,933
I have 1 pound 
of fresh halibut.

390
00:20:55,066 --> 00:20:58,700
You could use halibut. 
You could use snapper.

391
00:20:58,833 --> 00:21:01,200
Any fish that is mild.

392
00:21:01,333 --> 00:21:03,366
And I'm cutting it into chunks.

393
00:21:03,500 --> 00:21:06,033
No skin. No bones.

394
00:21:06,166 --> 00:21:11,633
And then I have 3 medium carrots 
that I already peeled.

395
00:21:11,766 --> 00:21:14,166
I just coarsely chopping them

396
00:21:14,300 --> 00:21:17,900
just to make it easy 
for my food processor.

397
00:21:18,033 --> 00:21:19,566
You don't want to add 
the fish first

398
00:21:19,700 --> 00:21:21,066
because, if not, 
you're gonna end up

399
00:21:21,200 --> 00:21:24,266
with a fish puree 
with big chunks of carrot.

400
00:21:24,400 --> 00:21:28,033
And you want 
an even grind in here.

401
00:21:34,666 --> 00:21:38,000
Now that you have the 
carrots just coarsely chopped,

402
00:21:38,133 --> 00:21:39,900
I'm gonna add the fish.

403
00:21:40,066 --> 00:21:43,800
♪♪

404
00:21:43,933 --> 00:21:46,533
So now I'm gonna pulse, 
but I'm gonna pulse carefully

405
00:21:46,666 --> 00:21:50,500
because now I have 
my delicate raw fish.

406
00:21:50,666 --> 00:21:58,800
♪♪

407
00:21:58,933 --> 00:22:00,833
That is perfect.

408
00:22:00,966 --> 00:22:05,833
So, see, it's like -- 
it's not super-finely ground.

409
00:22:05,966 --> 00:22:10,066
And now add all of this mixture 
in the bowl.

410
00:22:10,200 --> 00:22:11,633
And now I'm gonna cover it

411
00:22:11,766 --> 00:22:15,966
with one very generous cup 
of freshly-squeezed lime juice.

412
00:22:16,100 --> 00:22:19,833
This lime juice will not 
only flavor the mixture,

413
00:22:19,966 --> 00:22:22,700
but it will also cold-cook it.

414
00:22:22,833 --> 00:22:26,200
A generous teaspoon of salt.

415
00:22:26,333 --> 00:22:30,233
And 1/4 teaspoon 
of freshly-ground black pepper.

416
00:22:30,366 --> 00:22:32,300
And 1 teaspoon of oregano.

417
00:22:32,433 --> 00:22:35,833
The oregano is so important 
in the ceviche.

418
00:22:35,966 --> 00:22:39,766
And then 
I'm just going to mix it.

419
00:22:39,900 --> 00:22:44,433
And the lime juice should be 
everywhere in this mixture.

420
00:22:44,566 --> 00:22:47,933
We're gonna let this marinate 
at room temperature

421
00:22:48,100 --> 00:22:49,233
for half an hour.

422
00:22:49,366 --> 00:22:51,233
If you want to marinate it more,

423
00:22:51,366 --> 00:22:53,500
cover it and put it 
in the fridge.

424
00:22:53,666 --> 00:22:55,733
♪♪

425
00:22:55,866 --> 00:22:59,933
I want to show you how to make 
some delicious corn tostadas.

426
00:23:00,066 --> 00:23:02,400
I learned how to do this 
in Sonora.

427
00:23:02,533 --> 00:23:05,233
They brush corn tortillas 
with water,

428
00:23:05,366 --> 00:23:11,966
and then they sprinkle them 
with salt on both sides.

429
00:23:12,100 --> 00:23:14,766
And then you just put it on top 
of your grill

430
00:23:14,900 --> 00:23:17,466
or your preheated comal,

431
00:23:17,600 --> 00:23:19,233
and the tortillas will toast

432
00:23:19,366 --> 00:23:22,500
and become a tostada 
with the salt stuck to it.

433
00:23:22,633 --> 00:23:25,300
So, it's like flavored chips, 
like a flavored tostada.

434
00:23:25,433 --> 00:23:27,866
And you just have to have 
your comal

435
00:23:28,000 --> 00:23:31,033
over medium-low heat, 
and you just --

436
00:23:31,166 --> 00:23:32,666
whatever you are doing 
in your kitchen,

437
00:23:32,800 --> 00:23:35,666
when you see that they start 
to toast and they smell toasty,

438
00:23:35,800 --> 00:23:37,166
you flip them to the other side.

439
00:23:37,300 --> 00:23:40,100
It's like 5 minutes per side.

440
00:23:40,233 --> 00:23:42,766
I'm going to drain my ceviche.

441
00:23:42,900 --> 00:23:44,500
So, it marinated.

442
00:23:44,633 --> 00:23:48,333
It soaked up all of the flavor 
from the lime juice.

443
00:23:48,466 --> 00:23:50,400
But now, this is not 
a juicy ceviche.

444
00:23:50,533 --> 00:23:53,066
No, no, no. Dry ceviche.

445
00:23:55,733 --> 00:24:00,000
See, you think you had 
all the juice, but you didn't.

446
00:24:00,133 --> 00:24:02,133
And you can see how it cooked.

447
00:24:02,266 --> 00:24:04,266
The texture transformed,

448
00:24:04,400 --> 00:24:06,333
and the color 
completely changed.

449
00:24:06,466 --> 00:24:09,266
So, to this,

450
00:24:09,400 --> 00:24:13,433
I'm adding 1/4 cup 
of finely-chopped white onion.

451
00:24:13,566 --> 00:24:19,066
And I'm adding one jalapeño, 
finely chopped.

452
00:24:19,200 --> 00:24:24,233
But now I really want 
to add a serrano, too.

453
00:24:24,366 --> 00:24:26,466
That's it for this.

454
00:24:26,633 --> 00:24:32,800
♪♪

455
00:24:32,933 --> 00:24:35,466
A little bit more oregano.

456
00:24:35,600 --> 00:24:40,200
This Puerto Vallarta ceviche 
really loves oregano.

457
00:24:40,333 --> 00:24:47,466
This is your beach-side meal 
in Puerto Vallarta.

458
00:24:47,600 --> 00:24:49,433
But you can have it 
at home, too.

459
00:24:52,266 --> 00:24:56,833
It is just as good as any of 
the ceviche stands there.

460
00:24:56,966 --> 00:25:01,300
It is just as good as the one 
you get at the beach,

461
00:25:01,433 --> 00:25:06,100
and it is just as good 
as it should be

462
00:25:06,233 --> 00:25:07,400
for you to make at home.

463
00:25:07,566 --> 00:25:11,066
♪♪

464
00:25:11,200 --> 00:25:15,266
So, you have amazing tacos.

465
00:25:15,400 --> 00:25:17,600
Always need a tostada recipe 
in there, too.

466
00:25:17,766 --> 00:25:23,500
♪♪

467
00:25:23,666 --> 00:25:29,433
♪♪

468
00:25:29,566 --> 00:25:32,933
For recipes and information 
from this episode and more,

469
00:25:33,066 --> 00:25:35,300
visit PatiJinich.com.

470
00:25:35,433 --> 00:25:36,800
And connect!

471
00:25:36,933 --> 00:25:39,633
Find me on Facebook, Twitter, 
Instagram, and Pinterest

472
00:25:39,766 --> 00:25:41,300
@PatiJinich.

473
00:25:41,433 --> 00:25:44,066
-"Pati's Mexican Table" 
is made possible by...

474
00:25:44,233 --> 00:25:51,166
♪♪

475
00:25:54,166 --> 00:25:56,833
♪♪

476
00:25:56,966 --> 00:25:59,133
-♪ Avocados from Mexico

477
00:25:59,633 --> 00:26:01,533
A tradition 
 of authentic Latin flavors

478
00:26:01,600 --> 00:26:02,733
and family recipes.

479
00:26:02,800 --> 00:26:04,166
Tropical Cheese.

480
00:26:04,166 --> 00:26:06,533
-Stand Together -- 
helping every person rise.

481
00:26:06,666 --> 00:26:09,133
More information 
at StandTogether.org.

482
00:26:09,266 --> 00:26:12,700
-Here, the typical arroz 
con pollo -- or not.

483
00:26:12,833 --> 00:26:15,066
Unfollow la receta. 
Mahatma rice.

484
00:26:15,200 --> 00:26:16,566
-King Arthur Baking Company.

485
00:26:16,700 --> 00:26:18,233
Find out more 
about our masa harina

486
00:26:18,366 --> 00:26:20,066
at kingarthurbaking.com.

487
00:26:20,200 --> 00:26:23,166
-Oléico -- 
High Oleic Safflower Oil.

488
00:26:23,300 --> 00:26:24,633
-Tecate Alta.

489
00:26:24,766 --> 00:26:26,533
Cerveza suprema.

490
00:26:26,666 --> 00:26:28,833
Mexico is in us.

491
00:26:28,966 --> 00:26:30,400
-FEMSA Foundation.

492
00:26:30,566 --> 00:26:33,100
♪♪

493
00:26:33,233 --> 00:26:35,266
-Proud to support 
"Pati's Mexican Table"

494
00:26:35,400 --> 00:26:37,033
on public television.

495
00:26:38,933 --> 00:26:41,766
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496
00:26:42,900 --> 00:26:45,333
♪♪