WEBVTT
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♪
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Pati narrates: If you could
assign the perfect setting
00:06.433 --> 00:10.233 align:start position:10% line:79.33% size:77.5%
for farm land, it would look a
little something like this.
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Ocean to the West,
mountain range to the East.
00:14.033 --> 00:19.000 align:start position:12.5% line:79.33% size:75%
Rain falling on the mountains
feeding into vast rivers running
00:19.566 --> 00:22.033 align:start position:30% line:79.33% size:37.5%
through a lush
valley in between.
00:22.100 --> 00:26.033 align:start position:20% line:79.33% size:55%
It would look exactly
like Sinaloa.
00:26.100 --> 00:27.633 align:start position:20% line:84.67% size:57.5%
There's a saying here,
00:27.700 --> 00:30.666 align:start position:25% line:79.33% size:45%
throw a seed, and
a jungle grows.
00:30.733 --> 00:35.733 align:start position:20% line:79.33% size:55%
And right here in the
middle of this farming oasis,
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Culiacan, the capitol.
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♪
00:39.866 --> 00:43.100 align:start position:10% line:79.33% size:77.5%
Pati narrates: This city of one
million people has lived
00:43.166 --> 00:44.933 align:start position:32.5% line:79.33% size:32.5%
through hard
times.
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The same lush farm land that
supplies the entire country with
00:47.966 --> 00:50.800 align:start position:32.5% line:79.33% size:32.5%
almost forty
percent of it's produce,
00:50.866 --> 00:54.733 align:start position:10% line:79.33% size:77.5%
was also used to grow the crop
at the root of one of Mexico's
00:54.800 --> 00:57.366 align:start position:25% line:79.33% size:45%
biggest problems,
opium.
00:57.433 --> 00:59.300 align:start position:20% line:79.33% size:57.5%
Sinaloans have endured
decades of hardship as a result,
00:59.366 --> 01:01.633 align:start position:35% line:84.67% size:27.5%
and yet...
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>> Hello!
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Welcome to Sinaloa!
01:03.866 --> 01:06.933 align:start position:12.5% line:79.33% size:72.5%
Pati narrates: I find myself
here with a man who can't seem
01:07.000 --> 01:10.133 align:start position:10% line:84.67% size:77.5%
to wipe the smile off his face.
01:10.200 --> 01:13.366 align:start position:15% line:79.33% size:65%
Miguel Taniyama is one of
Sinaloa's most acclaimed chefs,
01:13.433 --> 01:16.833 align:start position:20% line:79.33% size:52.5%
and he's giving me a
tour of his hometown.
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From markets, to street
food, to homestyle meals.
01:19.833 --> 01:22.566 align:start position:25% line:79.33% size:50%
I'm getting a taste
of everything
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Culiacan has to offer.
01:24.066 --> 01:25.366 align:start position:25% line:84.67% size:50%
Pati: It's gorgeous!
01:25.433 --> 01:28.333 align:start position:10% line:79.33% size:75%
Pati narrates: In my kitchen,
recipes inspired by
01:28.400 --> 01:30.533 align:start position:35% line:79.33% size:25%
my day in
Culiacan.
01:30.600 --> 01:32.633 align:start position:12.5% line:79.33% size:75%
Everything that goes into this
taquito has to be delicious.
01:32.700 --> 01:36.933 align:start position:10% line:79.33% size:75%
Crispy taquitos dorados topped
with crunchy greens and drowned
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in a spiced up broth.
01:39.433 --> 01:42.000 align:start position:25% line:79.33% size:52.5%
Mmmm, they're getting
better the more they soak.
01:42.066 --> 01:46.700 align:start position:10% line:79.33% size:80%
And enchiladas del suelo covered
in a rich chili sauce and topped
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with chorizo, queso, and
a sea of fresh garnishes.
01:50.033 --> 01:51.533 align:start position:30% line:79.33% size:35%
>> It's like a
flavored tortilla
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Pati: Ya!
01:53.433 --> 01:58.400 align:start position:47.5% line:84.67% size:2.5%
♪
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>> Pati's Mexican Table
is made possible by
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♪
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>> La Costena
02:22.600 --> 02:24.866 align:start position:30% line:79.33% size:37.5%
Over 40 years,
bringing authentic
02:24.933 --> 02:25.833 align:start position:20% line:79.33% size:57.5%
Latin American flavors
to your table.
02:25.900 --> 02:27.100 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
02:27.766 --> 02:29.966 align:start position:47.5% line:84.67% size:2.5%
♪
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>> Avocados from Mexico
02:31.833 --> 02:32.933 align:start position:47.5% line:84.67% size:5%
♪
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>> BanCoppel your recipe
for sending money to Mexico.
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♪
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>> Chilorio la chata
02:39.733 --> 02:43.900 align:start position:47.5% line:84.67% size:2.5%
♪
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(City bustling)
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♪
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Pati: You guys I'm with
the Culiacan rockstar,
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the Sinaloa rockstar Miguel
Taniyama and he's giving me his
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personal tour of the main, most
traditional market of Culiacan.
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Pati narrates: Miguel
Taniyama is a chef
03:15.266 --> 03:17.133 align:start position:32.5% line:79.33% size:32.5%
and culinary
ambassador.
03:17.200 --> 03:19.666 align:start position:17.5% line:79.33% size:57.5%
Born and raised on the
farm just outside the city,
03:19.733 --> 03:23.566 align:start position:22.5% line:79.33% size:52.5%
and really, rockstar
doesn't even do him justice.
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Known as Tani, he
is adored here.
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♪
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(Greetings and market banter)
03:34.100 --> 03:37.066 align:start position:32.5% line:79.33% size:35%
Pati: He knows
everybody!
03:57.533 --> 03:59.533 align:start position:10% line:79.33% size:77.5%
Pati narrates: Tani knows what
you've heard about his beloved
03:59.600 --> 04:02.500 align:start position:15% line:79.33% size:62.5%
Sinaloa, and he's trying
to change the conversation.
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Pati narrates: He believes that
opening the worlds eyes to the
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abundance of resources is the
first step on a new path for his
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fellow Sinaloans.
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Pati: What's so special about
the shrimp in Sinaloa, Tani?
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Pati: Oh! Rapido!
04:39.766 --> 04:43.066 align:start position:27.5% line:79.33% size:45%
You guys! You just
had a free lesson
04:43.133 --> 04:45.566 align:start position:32.5% line:79.33% size:35%
on how to peel
shrimp in two moves.
04:45.633 --> 04:46.833 align:start position:47.5% line:84.67% size:2.5%
♪
04:46.900 --> 04:48.733 align:start position:17.5% line:79.33% size:65%
Pati narrates: Sinaloa is
known as Mexico's breadbasket.
04:48.800 --> 04:52.900 align:start position:10% line:79.33% size:80%
The rich farm land here supplies
fresh seafood and produce all
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over Mexico and
the U.S.
04:55.500 --> 04:58.700 align:start position:15% line:79.33% size:67.5%
Pati: He's scaling the fish
without even looking at it!
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Pati narrates: Walking through
the isles you can
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feel the pride. They know
they've got the goods.
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Finding a good meal in
here is a pretty safe bet.
05:09.800 --> 05:14.233 align:start position:10% line:79.33% size:75%
For me, taquitos dorados with
potatoes and carne drowned in a
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spiced up broth,
a Sinaloa staple.
05:16.566 --> 05:20.233 align:start position:25% line:79.33% size:45%
For Tani a hearty
stew with meat,
05:20.300 --> 05:22.433 align:start position:27.5% line:79.33% size:40%
vegetables, and
garbanzo beans.
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Pati: Mmmmmm!
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Even Mexicans from other parts
of Mexico we're very ignorant
05:31.900 --> 05:34.400 align:start position:17.5% line:79.33% size:62.5%
about Sinaloa, what would
you like people to know?
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♪
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Pati narrates: Tani calls
himself a Sinaloenses
05:57.533 --> 05:59.533 align:start position:32.5% line:79.33% size:32.5%
in love with
Sinaloa.
05:59.600 --> 06:02.500 align:start position:12.5% line:79.33% size:70%
He credits his pride to his
family's immigrant roots.
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♪
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(Birds chirping)
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Pati: You know as a
Mexican I've eaten
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taquitos dorados
all my life.
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They're a thing, you can
have them stuffed with beef,
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with chicken, but I
had never eaten
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taquitos dorados
that were drowned.
07:03.566 --> 07:08.466 align:start position:27.5% line:79.33% size:47.5%
And that is a thing
that I learned in Sinaloa.
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I have three
pounds of chuck roast,
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and I left
all the fat
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You want to leave all the fat
because this is going to cook
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for long time and the
fat is going to
07:20.633 --> 07:25.400 align:start position:12.5% line:79.33% size:75%
render into the broth and it's
going to flavor the broth and
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you don't want to
miss out on that taste.
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♪
07:32.266 --> 07:35.133 align:start position:25% line:79.33% size:45%
I love using chuck
roast because it is just a very
07:35.200 --> 07:40.166 align:start position:25% line:79.33% size:45%
resilient, sturdy,
affordable, accessible,
07:40.600 --> 07:42.066 align:start position:32.5% line:79.33% size:32.5%
and versatile
cut of meat.
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It has a lot of flavor and it
has a really nice bite and you
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can use it in so many ways but
the one thing about chuck roast
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is that it has to cook
for a very long time.
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We're going to make some
taquitos dorados that are going
07:58.966 --> 08:02.100 align:start position:10% line:79.33% size:77.5%
to be filled with this meat and
we're going to chase and drown
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the taquitos in the meat broth
so we want to make a really rich
08:06.833 --> 08:09.966 align:start position:27.5% line:79.33% size:47.5%
broth that will not
overpower the meat,
08:10.033 --> 08:13.500 align:start position:20% line:79.33% size:60%
but that will compliment
the flavor of the meat.
08:13.566 --> 08:17.333 align:start position:27.5% line:79.33% size:40%
So I'm adding an
onion that I cut in half,
08:17.400 --> 08:19.500 align:start position:30% line:79.33% size:40%
and I'm going to
add a bay leaf.
08:20.500 --> 08:21.866 align:start position:25% line:84.67% size:50%
Then, garlic cloves.
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I have two quarts
of water here.
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And then a tomato.
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Most of the tomatoes
we get here in the U.S.
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come from Sinaloa.
08:34.933 --> 08:38.700 align:start position:17.5% line:79.33% size:67.5%
I didn't even know that and
that is why I love going back to
08:38.766 --> 08:41.533 align:start position:12.5% line:79.33% size:70%
Mexico again, and again, and
again because every time that I
08:41.600 --> 08:45.566 align:start position:12.5% line:79.33% size:72.5%
go back I learn things that I
had no idea existed and it is
08:45.633 --> 08:47.933 align:start position:27.5% line:84.67% size:42.5%
just so humbling.
08:48.000 --> 08:50.133 align:start position:27.5% line:79.33% size:40%
I'm going to add
two guajillo chilies.
08:50.200 --> 08:54.233 align:start position:27.5% line:79.33% size:42.5%
Just open it like
this with your fingers.
08:54.300 --> 08:55.700 align:start position:25% line:79.33% size:47.5%
Don't rub your eyes
when you're using them.
08:55.766 --> 08:58.933 align:start position:32.5% line:79.33% size:37.5%
A tablespoon of
kosher or sea salt
08:59.000 --> 09:02.566 align:start position:15% line:79.33% size:70%
And like a teaspoon of whole
black peppercorns
09:02.633 --> 09:04.266 align:start position:47.5% line:84.67% size:2.5%
♪
09:04.333 --> 09:08.533 align:start position:15% line:79.33% size:65%
Two carrots cut into large
chunks I'm going to let it come
09:08.600 --> 09:12.000 align:start position:35% line:79.33% size:30%
to a rolling
simmer over high heat.
09:12.066 --> 09:14.500 align:start position:30% line:79.33% size:40%
Once it does I'm
going to cover it,
09:14.566 --> 09:18.333 align:start position:10% line:79.33% size:77.5%
let it simmer for about an hour
and a half over medium heat.
09:18.400 --> 09:20.833 align:start position:30% line:79.33% size:42.5%
Just going to let
time do it's thing.
09:20.900 --> 09:23.800 align:start position:30% line:84.67% size:40%
(Birds chirping)
09:23.866 --> 09:25.933 align:start position:30% line:84.67% size:40%
(Steam releases)
09:26.000 --> 09:26.866 align:start position:37.5% line:84.67% size:22.5%
Pati: Si!
09:26.933 --> 09:29.266 align:start position:20% line:84.67% size:60%
this looks so beautiful!
09:29.333 --> 09:30.333 align:start position:30% line:84.67% size:40%
(Broth bubbling)
09:30.400 --> 09:33.633 align:start position:15% line:79.33% size:67.5%
It smells like a broth that
has healing powers.
09:33.700 --> 09:37.500 align:start position:27.5% line:79.33% size:45%
We're going to add
three Yukon gold potatoes.
09:37.566 --> 09:42.500 align:start position:15% line:79.33% size:70%
And then, we're going to let
this cook for another
09:42.566 --> 09:44.533 align:start position:37.5% line:79.33% size:20%
hour and
a half.
09:46.166 --> 09:50.133 align:start position:47.5% line:84.67% size:2.5%
♪
09:51.333 --> 09:53.500 align:start position:17.5% line:79.33% size:62.5%
Pati narrates: Culiacan,
the city in the heart
09:53.566 --> 09:55.600 align:start position:35% line:79.33% size:30%
of Mexico's
breadbasket.
09:55.666 --> 09:59.266 align:start position:12.5% line:79.33% size:72.5%
Chef and culinary ambassador
Miguel Taniyama is giving me a
09:59.333 --> 10:01.333 align:start position:22.5% line:79.33% size:52.5%
tour and introducing
me to new friends.
10:07.200 --> 10:10.133 align:start position:17.5% line:79.33% size:57.5%
Pati narrates: Jaime's
official title President of the
10:10.200 --> 10:12.166 align:start position:17.5% line:79.33% size:60%
Gastronomy Conservatory
for Sinaloa.
10:26.366 --> 10:27.600 align:start position:22.5% line:79.33% size:52.5%
Pati narrates: Jaime
has a favorite
10:27.700 --> 10:31.833 align:start position:10% line:79.33% size:80%
street food stand nearby and I'm
happy to follow a president of
10:31.900 --> 10:33.866 align:start position:30% line:79.33% size:40%
gastronomy to a
street food stand.
10:47.400 --> 10:51.666 align:start position:17.5% line:79.33% size:62.5%
Pati narrates: Cuevas is
a Culiacan institution.
10:51.733 --> 10:56.700 align:start position:10% line:79.33% size:77.5%
The fresh catch delivered daily
from the coast is piled high in
10:57.266 --> 11:01.066 align:start position:10% line:79.33% size:75%
a chunky mountain and dressed
with a house-special sauce.
11:01.133 --> 11:04.900 align:start position:10% line:79.33% size:77.5%
Locals love their seafood stand
so much that they've carved out
11:04.966 --> 11:06.933 align:start position:27.5% line:79.33% size:45%
extra time in the
day just for them.
11:18.500 --> 11:19.766 align:start position:37.5% line:84.67% size:25%
(Laughing)
11:19.833 --> 11:20.866 align:start position:22.5% line:84.67% size:55%
Pati: That's so funny!
11:20.933 --> 11:21.800 align:start position:45% line:84.67% size:7.5%
Ok!
11:21.866 --> 11:23.100 align:start position:47.5% line:84.67% size:2.5%
♪
11:23.166 --> 11:24.533 align:start position:20% line:79.33% size:55%
Pati narrates: Cuevas
specializes in
11:24.600 --> 11:26.366 align:start position:32.5% line:79.33% size:27.5%
that extra
daily meal.
11:26.433 --> 11:29.700 align:start position:15% line:79.33% size:67.5%
One of the local favorites
is tribilin Cooked shrimp,
11:29.766 --> 11:33.566 align:start position:22.5% line:79.33% size:52.5%
octopus, raw shrimp,
topped with onion,
11:33.633 --> 11:38.600 align:start position:15% line:79.33% size:62.5%
cucumber, and the spicy,
salty, citrusy house sauce.
11:38.966 --> 11:40.500 align:start position:47.5% line:84.67% size:2.5%
♪
11:40.566 --> 11:42.966 align:start position:27.5% line:84.67% size:47.5%
Pati: Mmmmm! Mmmmm!
11:43.033 --> 11:45.000 align:start position:32.5% line:84.67% size:35%
It's gorgeous!
11:45.066 --> 11:47.033 align:start position:27.5% line:84.67% size:47.5%
Frio! It's so cold!
12:02.366 --> 12:03.833 align:start position:35% line:84.67% size:30%
Pati: Salut!
12:47.000 --> 12:49.000 align:start position:47.5% line:84.67% size:2.5%
♪
12:52.033 --> 12:55.066 align:start position:30% line:10% size:40%
(Birds chirping)
12:55.133 --> 12:57.933 align:start position:17.5% line:10% size:62.5%
Pati: Oh say can you see?
12:58.000 --> 13:01.433 align:start position:17.5% line:79.33% size:60%
How beautiful this broth
is, this is just so gorgeous!
13:01.500 --> 13:05.666 align:start position:15% line:79.33% size:70%
Look at the color, it's been
an hour and a half that the meat
13:05.733 --> 13:08.066 align:start position:12.5% line:84.67% size:75%
and potatoes has been cooking.
13:08.133 --> 13:11.433 align:start position:10% line:79.33% size:80%
I'm taking out the potatoes, I'm
also going to take out my meat.
13:11.500 --> 13:16.466 align:start position:27.5% line:79.33% size:45%
Oooh, si While the
potatoes and meat cools,
13:17.233 --> 13:19.100 align:start position:12.5% line:84.67% size:72.5%
I'm going to strain my broth.
13:19.166 --> 13:22.566 align:start position:30% line:84.67% size:40%
Oh it's so rich!
13:22.633 --> 13:23.600 align:start position:37.5% line:84.67% size:25%
The color!
13:23.666 --> 13:27.066 align:start position:25% line:79.33% size:47.5%
It's an amber color
that wants to be brown.
13:27.133 --> 13:30.800 align:start position:32.5% line:79.33% size:35%
I want to push
through the tomato,
13:30.866 --> 13:33.100 align:start position:30% line:79.33% size:40%
and the chilies,
and the carrots.
13:33.166 --> 13:38.000 align:start position:12.5% line:79.33% size:75%
I'm putting it in a sauce pan,
I'm adding a little bit more
13:38.066 --> 13:42.166 align:start position:17.5% line:79.33% size:65%
salt and then I'm going to
continue cooking it down for
13:42.233 --> 13:47.100 align:start position:10% line:79.33% size:80%
about a half an hour so that the
flavors intensify a little more
13:47.166 --> 13:49.566 align:start position:10% line:79.33% size:77.5%
and so that my broth thickens a
little bit more while I
13:49.633 --> 13:51.966 align:start position:27.5% line:84.67% size:45%
make the taquitos.
13:52.033 --> 13:56.366 align:start position:25% line:84.67% size:50%
(Gas element sparks)
13:56.433 --> 13:58.666 align:start position:22.5% line:79.33% size:52.5%
I'm going to pre-heat
my comal,
13:58.733 --> 14:02.766 align:start position:15% line:79.33% size:70%
and I'm going to pre-heat my
oil because these are taquitos
14:02.833 --> 14:07.800 align:start position:15% line:79.33% size:70%
dorados which means they are
super crunchy and brown and to
14:08.066 --> 14:13.033 align:start position:12.5% line:79.33% size:75%
make my filling I have my meat
which I'm going to chop
14:15.566 --> 14:18.966 align:start position:10% line:79.33% size:77.5%
We're doing the same thing with
the potatoes I know I've told
14:19.033 --> 14:22.833 align:start position:17.5% line:79.33% size:62.5%
stories about my paternal
grandfather who used to eat raw
14:22.900 --> 14:25.700 align:start position:27.5% line:79.33% size:45%
white onions as if
they were apples,
14:25.766 --> 14:28.700 align:start position:22.5% line:79.33% size:50%
well a feast for him
would be boiled potatoes,
14:28.766 --> 14:32.166 align:start position:25% line:79.33% size:50%
raw onion, radishes,
and salt.
14:32.233 --> 14:34.333 align:start position:32.5% line:79.33% size:32.5%
He loved that
combination.
14:34.400 --> 14:37.966 align:start position:35% line:79.33% size:30%
We're adding
refried pinto beans.
14:38.033 --> 14:42.400 align:start position:17.5% line:79.33% size:67.5%
I know it doesn't look that
pretty and I know I'm making a
14:42.466 --> 14:47.433 align:start position:12.5% line:79.33% size:70%
bowl full of brown mush, but
it is so delicious and tasty.
14:47.666 --> 14:49.066 align:start position:22.5% line:84.67% size:52.5%
(Masher taps on bowl)
14:49.133 --> 14:51.533 align:start position:27.5% line:79.33% size:47.5%
If you have freshly
made corn tortillas
14:51.600 --> 14:55.200 align:start position:15% line:79.33% size:72.5%
or store bought tortillas but
you don't heat them before you
14:55.266 --> 14:57.900 align:start position:22.5% line:79.33% size:52.5%
roll the taquito, the
tortilla will break.
14:57.966 --> 15:02.933 align:start position:12.5% line:79.33% size:72.5%
Heat the tortillas in a comal
or a skillet on both sides.
15:03.000 --> 15:07.966 align:start position:15% line:79.33% size:65%
And we're going to add two
tablespoons into the taquito.
15:08.266 --> 15:12.700 align:start position:25% line:79.33% size:45%
You want to really
pack these as you roll.
15:12.766 --> 15:15.700 align:start position:25% line:79.33% size:45%
I like my taquitos
to be really, really, chubby.
15:15.766 --> 15:20.733 align:start position:20% line:79.33% size:55%
Use a toothpick and go
through the seam like this,
15:22.100 --> 15:24.533 align:start position:27.5% line:79.33% size:45%
and you can do two
taquitos at a time.
15:24.600 --> 15:26.866 align:start position:32.5% line:84.67% size:32.5%
(Oil sizzles)
15:26.933 --> 15:30.733 align:start position:15% line:79.33% size:67.5%
So it's just like, a minute
and a half or so per side.
15:30.800 --> 15:35.133 align:start position:12.5% line:79.33% size:75%
The oil will let you know that
it has done it's thing because
15:35.200 --> 15:37.300 align:start position:25% line:79.33% size:50%
the bubbles start to
get a little bit slower.
15:37.366 --> 15:39.600 align:start position:47.5% line:84.67% size:2.5%
♪
15:39.666 --> 15:40.300 align:start position:32.5% line:84.67% size:32.5%
(Oil sizzles)
15:44.966 --> 15:46.766 align:start position:30% line:79.33% size:40%
Pati: They smell
so good.
15:46.833 --> 15:48.966 align:start position:32.5% line:79.33% size:32.5%
So I'm adding
the cabbage.
15:49.033 --> 15:51.300 align:start position:35% line:79.33% size:30%
Some pickled
onions.
15:51.366 --> 15:53.800 align:start position:35% line:79.33% size:30%
I'm going to
crumble some queso
15:53.866 --> 15:57.066 align:start position:27.5% line:84.67% size:42.5%
We're doing crema
15:57.133 --> 16:01.600 align:start position:15% line:79.33% size:67.5%
And then, we're pouring the
broth right in here.
16:05.833 --> 16:08.333 align:start position:27.5% line:84.67% size:45%
(Taquito crunches)
16:08.400 --> 16:12.966 align:start position:35% line:84.67% size:30%
Pati: Mmmmm!
16:13.033 --> 16:16.800 align:start position:15% line:79.33% size:67.5%
That transformation between
crunchy and getting soaked in
16:16.866 --> 16:18.633 align:start position:15% line:79.33% size:67.5%
the broth, is delicious and
you want to catch it
16:18.700 --> 16:20.766 align:start position:37.5% line:79.33% size:20%
right in
between.
16:20.833 --> 16:23.833 align:start position:12.5% line:79.33% size:75%
It's that experience of having
the crunchy and the cream,
16:23.900 --> 16:25.666 align:start position:27.5% line:79.33% size:47.5%
and the cheese, and
the pickled onion,
16:25.733 --> 16:27.766 align:start position:10% line:79.33% size:77.5%
and of course you want to add a
little bit more of a little bit
16:27.833 --> 16:29.933 align:start position:40% line:79.33% size:17.5%
more of
everything.
16:30.000 --> 16:33.066 align:start position:20% line:79.33% size:62.5%
It's just everything that
I like about Mexican food.
16:33.133 --> 16:36.066 align:start position:32.5% line:79.33% size:35%
Can't wait for
you to try.
16:36.133 --> 16:37.100 align:start position:27.5% line:84.67% size:45%
(Taquito crunches)
16:37.433 --> 16:39.900 align:start position:47.5% line:84.67% size:2.5%
♪
16:39.966 --> 16:42.300 align:start position:10% line:79.33% size:75%
Pati narrates: My good friend
Miguel Taniyama is showing me
16:42.366 --> 16:45.266 align:start position:27.5% line:79.33% size:42.5%
the best of what
Culiacan has to offer.
16:45.333 --> 16:49.300 align:start position:15% line:79.33% size:70%
Markets, street food, we're
on the hunt for our next meal.
16:49.366 --> 16:53.466 align:start position:15% line:79.33% size:65%
Following that four meals
a day rule in Culiacan.
16:53.533 --> 16:58.500 align:start position:22.5% line:79.33% size:55%
He says, he knows the
owners of a good place nearby.
17:02.466 --> 17:04.400 align:start position:17.5% line:79.33% size:60%
Pati narrates: Miguel's
brother, Alfonso,
17:04.466 --> 17:07.933 align:start position:17.5% line:79.33% size:57.5%
owns La Kokoy which he
named after his daughter.
17:11.200 --> 17:13.933 align:start position:10% line:79.33% size:77.5%
Pati narrates: Cenadurias like
La Kokoy are a
17:14.000 --> 17:16.133 align:start position:30% line:79.33% size:40%
staple of daily
life in Sinaloa.
17:16.200 --> 17:18.866 align:start position:15% line:79.33% size:67.5%
Family-owned and operated,
think of them as
17:18.933 --> 17:20.900 align:start position:27.5% line:79.33% size:42.5%
part restaurant,
part home kitchen.
17:25.633 --> 17:27.900 align:start position:17.5% line:79.33% size:62.5%
Pati narrates: Food in a
Cenaduria makes you feel
17:27.966 --> 17:29.000 align:start position:35% line:79.33% size:22.5%
right at
home.
17:29.066 --> 17:33.700 align:start position:20% line:79.33% size:60%
Gorditas, taquitos, but
I've come for one thing.
17:33.766 --> 17:35.233 align:start position:17.5% line:84.67% size:65%
(Suspenseful guitar strum)
17:40.533 --> 17:43.566 align:start position:22.5% line:79.33% size:57.5%
Pati: So enchiladas del
suelo which translates to,
17:43.633 --> 17:47.833 align:start position:12.5% line:79.33% size:70%
"Ground Enchiladas" are made
with these smaller tortillas.
17:47.900 --> 17:49.366 align:start position:30% line:84.67% size:40%
They're so cute!
18:00.733 --> 18:03.233 align:start position:47.5% line:84.67% size:2.5%
♪
18:03.300 --> 18:05.833 align:start position:20% line:79.33% size:57.5%
Pati: Oh, salsa first?!
Yes. Yes.
18:05.900 --> 18:08.666 align:start position:35% line:79.33% size:30%
Ok, that's a
different thing!
18:08.733 --> 18:12.533 align:start position:15% line:79.33% size:70%
Usually you fry the tortilla
and then soak it in the sauce.
18:12.600 --> 18:15.000 align:start position:22.5% line:79.33% size:52.5%
Pati narrates: Piled
on those tortillas,
18:15.066 --> 18:18.566 align:start position:27.5% line:79.33% size:37.5%
chorizo, and a
handful of surprises.
18:18.633 --> 18:21.133 align:start position:25% line:79.33% size:50%
Pati: I haven't seen
this combination before.
18:21.200 --> 18:23.333 align:start position:32.5% line:79.33% size:35%
Fresh lettuce,
cooked zucchini.
18:23.400 --> 18:27.033 align:start position:22.5% line:79.33% size:52.5%
This is called, "From
the Ground" enchiladas,
18:27.100 --> 18:28.733 align:start position:32.5% line:79.33% size:32.5%
or enchiladas
del suelo
18:31.700 --> 18:36.666 align:start position:35% line:79.33% size:30%
Pati: Mmmmm,
delicious!
18:39.433 --> 18:41.733 align:start position:32.5% line:79.33% size:35%
And this is so
smart, with the spoon!
18:41.800 --> 18:44.233 align:start position:15% line:79.33% size:70%
I'm just going to eat with a
spoon everyday from now on,
18:44.300 --> 18:46.200 align:start position:27.5% line:79.33% size:40%
it's just easier
to eat more food.
18:46.266 --> 18:48.066 align:start position:47.5% line:84.67% size:2.5%
♪
18:48.133 --> 18:50.100 align:start position:30% line:84.67% size:37.5%
(Table chatter)
19:02.800 --> 19:06.000 align:start position:32.5% line:84.67% size:32.5%
Pati: Mmmmmm!
19:06.066 --> 19:09.033 align:start position:27.5% line:79.33% size:47.5%
This is my style of
eating, super messy!
20:14.366 --> 20:17.000 align:start position:30% line:84.67% size:40%
(Birds chirping)
20:17.066 --> 20:18.866 align:start position:25% line:79.33% size:50%
Pati: Enchiladas del
suelo translates
20:18.933 --> 20:21.666 align:start position:32.5% line:79.33% size:32.5%
to enchiladas
from the floor.
20:21.733 --> 20:25.800 align:start position:12.5% line:10% size:75%
I know it's crazy, I had never
heard about the enchiladas del
20:25.866 --> 20:30.466 align:start position:10% line:10% size:80%
suelo until I went to Sinaloa so
to begin with you have to make
20:30.533 --> 20:33.200 align:start position:27.5% line:79.33% size:45%
the enchiladas del
suelo sauce.
20:33.266 --> 20:37.400 align:start position:12.5% line:79.33% size:75%
The water is already boiling I
have five ancho chilies that
20:37.466 --> 20:38.866 align:start position:35% line:79.33% size:30%
I've already
stemmed
20:38.933 --> 20:41.966 align:start position:20% line:84.67% size:60%
A very ripe, Roma tomato
20:42.033 --> 20:43.733 align:start position:32.5% line:84.67% size:35%
A garlic clove
20:43.800 --> 20:45.766 align:start position:27.5% line:79.33% size:47.5%
So this is the base
for the sauce.
20:45.833 --> 20:49.166 align:start position:12.5% line:79.33% size:72.5%
I need to have these cook for
seven to eight minutes.
20:49.233 --> 20:52.500 align:start position:27.5% line:79.33% size:47.5%
Meanwhile I'm going
to fry my chorizo.
20:52.566 --> 20:57.533 align:start position:15% line:79.33% size:70%
You want to chop the chorizo
into chunks because Mexican
20:57.666 --> 21:02.500 align:start position:20% line:79.33% size:57.5%
chorizo, as it fries it
tends to want to bind together.
21:02.566 --> 21:07.000 align:start position:10% line:79.33% size:77.5%
And you want it in small chunks
because you want the most,
21:07.066 --> 21:09.633 align:start position:17.5% line:84.67% size:65%
crisp, bites that you can.
21:09.700 --> 21:13.566 align:start position:27.5% line:79.33% size:45%
And I already took
the casings off.
21:13.633 --> 21:15.566 align:start position:45% line:84.67% size:10%
Mmmm
21:15.633 --> 21:18.900 align:start position:20% line:84.67% size:60%
(Chorizo sizzles loudly)
21:18.966 --> 21:21.366 align:start position:30% line:79.33% size:37.5%
And as I let my
chorizo fry,
21:21.433 --> 21:23.233 align:start position:27.5% line:79.33% size:42.5%
I'm going to make
my sauce.
21:23.300 --> 21:24.533 align:start position:47.5% line:84.67% size:2.5%
♪
21:24.600 --> 21:29.566 align:start position:10% line:79.33% size:77.5%
So we have my blender here, I'm
gonna add a tablespoon of white
21:29.966 --> 21:31.766 align:start position:37.5% line:79.33% size:22.5%
distilled
vinegar.
21:31.833 --> 21:36.800 align:start position:32.5% line:79.33% size:37.5%
A tablespoon of
chopped white onion
21:36.933 --> 21:39.566 align:start position:32.5% line:79.33% size:32.5%
A teaspoon of
dried oregano
21:39.633 --> 21:42.400 align:start position:37.5% line:79.33% size:25%
A teaspoon
of salt
21:42.466 --> 21:45.333 align:start position:30% line:79.33% size:40%
And I'm adding a
little pepper
21:45.400 --> 21:50.366 align:start position:25% line:79.33% size:50%
And now I'm going to
add the tomato,
21:50.666 --> 21:52.333 align:start position:27.5% line:79.33% size:45%
the skin is coming
apart so you
21:52.400 --> 21:55.333 align:start position:22.5% line:79.33% size:52.5%
know it's very cooked
and very mushy
21:55.400 --> 21:58.400 align:start position:27.5% line:79.33% size:47.5%
Then I'm adding the
five ancho chilies,
21:58.466 --> 22:03.433 align:start position:22.5% line:79.33% size:52.5%
the garlic clove, and
I'm adding a cup
22:04.800 --> 22:09.766 align:start position:15% line:79.33% size:70%
from the cooking water which
has a lot of the flavor and
22:10.900 --> 22:13.733 align:start position:27.5% line:79.33% size:45%
the color from the
ancho chilies.
22:13.800 --> 22:18.800 align:start position:15% line:79.33% size:70%
And now we're going to puree
these until completely smooth.
22:19.133 --> 22:24.100 align:start position:15% line:84.67% size:67.5%
(Blender goes to max speed)
22:24.266 --> 22:29.233 align:start position:20% line:84.67% size:57.5%
(Blender in background)
22:33.466 --> 22:35.000 align:start position:37.5% line:79.33% size:22.5%
Oh and it
smells so nice,
22:35.066 --> 22:36.733 align:start position:37.5% line:79.33% size:22.5%
it smells
so good!
22:36.800 --> 22:39.600 align:start position:10% line:79.33% size:77.5%
Now I'm going to pour the sauce
right in the pan where I cooked
22:39.666 --> 22:43.600 align:start position:10% line:79.33% size:77.5%
the chorizo because I have that
rendered chorizo fat and flavor
22:43.666 --> 22:46.700 align:start position:27.5% line:79.33% size:40%
and we can't let
that go to waste.
22:46.766 --> 22:48.400 align:start position:30% line:79.33% size:40%
I'm not going to
cook the sauce though,
22:48.466 --> 22:51.300 align:start position:27.5% line:79.33% size:42.5%
again, and you're
going to see why.
22:51.366 --> 22:56.166 align:start position:15% line:79.33% size:72.5%
One of the crazy things about
this enchilada is not only the
22:56.233 --> 23:00.700 align:start position:20% line:79.33% size:55%
way it's built but how
many vegetables it has.
23:00.766 --> 23:05.266 align:start position:10% line:79.33% size:77.5%
I have a pound of zucchini that
I sliced and I'm going to add a
23:05.333 --> 23:08.733 align:start position:12.5% line:79.33% size:70%
little bit of salt into this
cooking water where the ancho
23:08.800 --> 23:12.200 align:start position:12.5% line:79.33% size:72.5%
chilies and the tomato cooked
Just because I don't want to
23:12.266 --> 23:15.700 align:start position:15% line:79.33% size:70%
have this water go to waste,
but you can blanche these in any
23:15.766 --> 23:18.066 align:start position:22.5% line:84.67% size:52.5%
salted boiling water.
23:18.133 --> 23:21.666 align:start position:27.5% line:79.33% size:45%
I just wanted this
zucchini to change
23:21.733 --> 23:25.266 align:start position:37.5% line:79.33% size:27.5%
from raw to
barely cooked.
23:25.333 --> 23:29.400 align:start position:20% line:79.33% size:60%
And now they won't taste
raw, but they will
23:29.466 --> 23:32.233 align:start position:35% line:79.33% size:30%
have so much
crunch.
23:32.300 --> 23:37.233 align:start position:17.5% line:79.33% size:67.5%
And I'm going to add oil to
about a quarter to a half-inch
23:37.300 --> 23:39.700 align:start position:25% line:79.33% size:47.5%
depth because we're
going to do something
23:39.766 --> 23:42.366 align:start position:30% line:79.33% size:40%
crazy with these
enchiladas.
23:42.433 --> 23:47.400 align:start position:12.5% line:79.33% size:70%
We grab a corn tortilla, and
instead of heating the tortilla
23:48.366 --> 23:52.233 align:start position:27.5% line:79.33% size:45%
first, you soak it
in the sauce.
23:52.300 --> 23:54.533 align:start position:27.5% line:79.33% size:42.5%
Completely drench
it in the sauce.
23:57.533 --> 24:01.266 align:start position:20% line:79.33% size:55%
And then, passing them
through really hot oil.
24:06.166 --> 24:10.166 align:start position:15% line:79.33% size:70%
Which makes a huge mess, and
you have to be very careful.
24:10.233 --> 24:12.133 align:start position:47.5% line:84.67% size:2.5%
♪
24:12.200 --> 24:15.800 align:start position:15% line:79.33% size:70%
By doing it this way you are
making the sauce
24:15.866 --> 24:19.333 align:start position:27.5% line:79.33% size:47.5%
cook while sticking
to the tortilla.
24:23.633 --> 24:28.166 align:start position:22.5% line:79.33% size:52.5%
We're adding lettuce,
blanched, zucchini,
24:28.233 --> 24:33.200 align:start position:27.5% line:79.33% size:45%
cucumbers, tomato,
and avocado.
24:35.966 --> 24:39.900 align:start position:12.5% line:79.33% size:75%
You could do the chorizo right
under the vegetables but I think
24:39.966 --> 24:43.566 align:start position:10% line:79.33% size:80%
my boys are around and they love
chorizo so I'm putting
24:43.633 --> 24:47.066 align:start position:27.5% line:79.33% size:42.5%
it on top so they
get excited.
24:47.133 --> 24:50.033 align:start position:37.5% line:79.33% size:22.5%
The queso
fresco
24:53.666 --> 24:54.733 align:start position:37.5% line:79.33% size:25%
>> I don't
think so
24:54.800 --> 24:57.433 align:start position:17.5% line:79.33% size:65%
Pati: No this is the first
time I make this for you.
24:57.500 --> 24:59.033 align:start position:32.5% line:84.67% size:35%
>> What is it?
24:59.100 --> 25:00.466 align:start position:32.5% line:84.67% size:35%
Pati: ok, try
25:00.533 --> 25:03.433 align:start position:32.5% line:79.33% size:35%
>> You have to
guess what's in it.
25:03.500 --> 25:06.466 align:start position:35% line:84.67% size:30%
Pati: Mhmmm!
25:06.533 --> 25:08.600 align:start position:37.5% line:84.67% size:20%
>> Mmmm!
25:08.666 --> 25:09.900 align:start position:35% line:84.67% size:30%
Pati: Mmmmm!
25:09.966 --> 25:10.766 align:start position:30% line:79.33% size:35%
>> It's like a
flavored tortilla
25:10.833 --> 25:11.833 align:start position:37.5% line:84.67% size:25%
Pati: Yes!
25:11.900 --> 25:14.900 align:start position:20% line:79.33% size:55%
What else is different
about this enchilada from
25:14.966 --> 25:16.800 align:start position:27.5% line:79.33% size:40%
other enchiladas
that we've eaten?
25:16.866 --> 25:18.100 align:start position:30% line:79.33% size:37.5%
>> It's usually
folded, no?
25:18.166 --> 25:18.933 align:start position:32.5% line:84.67% size:35%
Pati: Exactly!
25:19.000 --> 25:20.633 align:start position:30% line:79.33% size:37.5%
>> It's like an
open enchilada.
25:20.700 --> 25:21.900 align:start position:17.5% line:10% size:60%
I was confused because I
thought this was like a taco or
25:21.966 --> 25:23.100 align:start position:17.5% line:10% size:65%
something that we're going
to have to fold up and I was
25:23.166 --> 25:25.466 align:start position:17.5% line:10% size:65%
thinking how am I going to
hold this without getting
25:25.533 --> 25:26.600 align:start position:27.5% line:10% size:42.5%
too messy, but...
25:26.700 --> 25:29.500 align:start position:17.5% line:10% size:60%
Pati: I like eating from
the same plate with you guys.
25:29.566 --> 25:31.566 align:start position:27.5% line:10% size:47.5%
>> Well, Juju takes
over though
25:31.633 --> 25:33.166 align:start position:10% line:10% size:80%
Pati: Si, you have to hurry Sami
25:33.233 --> 25:35.066 align:start position:25% line:10% size:52.5%
>> I know, he already
finished the whole one
25:35.133 --> 25:38.566 align:start position:20% line:10% size:62.5%
Pati: Juju just ate one I
wanna make you another one
25:38.633 --> 25:40.600 align:start position:47.5% line:10% size:2.5%
♪
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Pati narrates: For recipes and
information from this episode
25:50.200 --> 25:53.800 align:start position:27.5% line:10% size:40%
and more, visit
patijinich.com and connect,
25:53.866 --> 25:56.533 align:start position:22.5% line:10% size:52.5%
find me on Facebook,
Twitter, Instagram,
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and Pinterest at PatiJinich
25:59.266 --> 26:01.566 align:start position:17.5% line:10% size:60%
>> Pati's Mexican Table
is made possible by
26:01.633 --> 26:06.600 align:start position:47.5% line:84.67% size:2.5%
♪
26:10.000 --> 26:11.333 align:start position:30% line:84.67% size:35%
>> La Costena
26:12.233 --> 26:14.133 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
26:14.200 --> 26:15.333 align:start position:25% line:84.67% size:50%
and family recipes.
26:15.400 --> 26:16.733 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
26:17.000 --> 26:17.866 align:start position:47.5% line:84.67% size:2.5%
♪
26:17.933 --> 26:21.366 align:start position:17.5% line:84.67% size:60%
>> Avocados from Mexico
26:21.433 --> 26:22.733 align:start position:47.5% line:84.67% size:2.5%
♪
26:22.800 --> 26:25.700 align:start position:17.5% line:79.33% size:62.5%
>> BanCoppel your recipe
for sending money to Mexico.
26:25.766 --> 26:27.633 align:start position:47.5% line:84.67% size:2.5%
♪
26:27.700 --> 26:29.266 align:start position:22.5% line:84.67% size:52.5%
>> Chilorio la chata
26:29.333 --> 26:33.533 align:start position:47.5% line:84.67% size:2.5%
♪
26:33.600 --> 26:35.900 align:start position:25% line:79.33% size:50%
>> Proud to support
Pati's Mexican Table
26:35.966 --> 26:37.200 align:start position:35% line:79.33% size:25%
on public
television.
26:37.266 --> 26:42.000 align:start position:47.5% line:84.67% size:2.5%
♪