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♪

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Pati narrates: If you could 
 assign the perfect setting

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for farm land, it would look a 
 little something like this.

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Ocean to the West, 
 mountain range to the East.

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Rain falling on the mountains 
feeding into vast rivers running

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through a lush 
 valley in between.

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It would look exactly 
 like Sinaloa.

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There's a saying here,

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00:00:27,700 --> 00:00:30,666
throw a seed, and 
 a jungle grows.

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00:00:30,733 --> 00:00:35,733
And right here in the 
 middle of this farming oasis,

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Culiacan, the capitol.

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00:00:38,200 --> 00:00:39,800
♪

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Pati narrates: This city of one 
 million people has lived

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through hard 
 times.

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The same lush farm land that 
supplies the entire country with

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00:00:47,966 --> 00:00:50,800
almost forty 
 percent of it's produce,

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00:00:50,866 --> 00:00:54,733
was also used to grow the crop 
 at the root of one of Mexico's

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00:00:54,800 --> 00:00:57,366
biggest problems, 
 opium.

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00:00:57,433 --> 00:00:59,300
Sinaloans have endured 
decades of hardship as a result,

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and yet...

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00:01:01,700 --> 00:01:02,500
>> Hello!

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00:01:02,566 --> 00:01:03,800
Welcome to Sinaloa!

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Pati narrates: I find myself 
 here with a man who can't seem

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to wipe the smile off his face.

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Miguel Taniyama is one of 
Sinaloa's most acclaimed chefs,

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and he's giving me a 
 tour of his hometown.

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From markets, to street 
 food, to homestyle meals.

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I'm getting a taste 
 of everything

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Culiacan has to offer.

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Pati: It's gorgeous!

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Pati narrates: In my kitchen, 
 recipes inspired by

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my day in 
 Culiacan.

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Everything that goes into this 
taquito has to be delicious.

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Crispy taquitos dorados topped 
with crunchy greens and drowned

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in a spiced up broth.

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Mmmm, they're getting 
better the more they soak.

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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.

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>> It's like a 
flavored tortilla

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Pati: Ya!

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♪

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>> Pati's Mexican Table 
 is made possible by

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♪

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>> La Costena

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Over 40 years, 
 bringing authentic

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Latin American flavors 
 to your table.

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Tropical Cheese.

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♪

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>> Avocados from Mexico

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♪

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00:02:33,033 --> 00:02:35,833
>> BanCoppel your recipe 
 for sending money to Mexico.

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♪

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>> Chilorio la chata

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♪

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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

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and culinary 
 ambassador.

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Born and raised on the 
 farm just outside the city,

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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)

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Pati: He knows 
everybody!

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Pati narrates: Tani knows what 
 you've heard about his beloved

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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!

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You guys! You just 
had a free lesson

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on how to peel 
shrimp in two moves.

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♪

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Pati narrates: Sinaloa is 
 known as Mexico's breadbasket.

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The rich farm land here supplies 
 fresh seafood and produce all

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over Mexico and 
 the U.S.

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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.

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For me, taquitos dorados with 
potatoes and carne drowned in a

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spiced up broth, 
 a Sinaloa staple.

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For Tani a hearty 
 stew with meat,

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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

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about Sinaloa, what would 
you like people to know?

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♪

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Pati narrates: Tani calls 
 himself a Sinaloenses

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in love with 
 Sinaloa.

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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.

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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

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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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♪

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I love using chuck 
roast because it is just a very

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resilient, sturdy, 
affordable, accessible,

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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

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to be filled with this meat and 
we're going to chase and drown

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00:08:02,166 --> 00:08:06,766
the taquitos in the meat broth 
so we want to make a really rich

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00:08:06,833 --> 00:08:09,966
broth that will not 
overpower the meat,

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but that will compliment 
the flavor of the meat.

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00:08:13,566 --> 00:08:17,333
So I'm adding an 
onion that I cut in half,

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and I'm going to 
add a bay leaf.

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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.

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I didn't even know that and 
that is why I love going back to

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00:08:38,766 --> 00:08:41,533
Mexico again, and again, and 
again because every time that I

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go back I learn things that I 
had no idea existed and it is

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just so humbling.

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I'm going to add 
two guajillo chilies.

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Just open it like 
this with your fingers.

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Don't rub your eyes 
when you're using them.

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A tablespoon of 
kosher or sea salt

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And like a teaspoon of whole 
black peppercorns

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♪

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00:09:04,333 --> 00:09:08,533
Two carrots cut into large 
chunks I'm going to let it come

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00:09:08,600 --> 00:09:12,000
to a rolling 
simmer over high heat.

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00:09:12,066 --> 00:09:14,500
Once it does I'm 
going to cover it,

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00:09:14,566 --> 00:09:18,333
let it simmer for about an hour 
and a half over medium heat.

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00:09:18,400 --> 00:09:20,833
Just going to let 
time do it's thing.

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00:09:20,900 --> 00:09:23,800
(Birds chirping)

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00:09:23,866 --> 00:09:25,933
(Steam releases)

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00:09:26,000 --> 00:09:26,866
Pati: Si!

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00:09:26,933 --> 00:09:29,266
this looks so beautiful!

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00:09:29,333 --> 00:09:30,333
(Broth bubbling)

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00:09:30,400 --> 00:09:33,633
It smells like a broth that 
has healing powers.

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00:09:33,700 --> 00:09:37,500
We're going to add 
three Yukon gold potatoes.

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00:09:37,566 --> 00:09:42,500
And then, we're going to let 
this cook for another

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00:09:42,566 --> 00:09:44,533
hour and 
a half.

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00:09:46,166 --> 00:09:50,133
♪

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00:09:51,333 --> 00:09:53,500
Pati narrates: Culiacan, 
 the city in the heart

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00:09:53,566 --> 00:09:55,600
of Mexico's 
 breadbasket.

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00:09:55,666 --> 00:09:59,266
Chef and culinary ambassador 
 Miguel Taniyama is giving me a

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00:09:59,333 --> 00:10:01,333
tour and introducing 
 me to new friends.

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00:10:07,200 --> 00:10:10,133
Pati narrates: Jaime's 
official title President of the

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00:10:10,200 --> 00:10:12,166
Gastronomy Conservatory 
 for Sinaloa.

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00:10:26,366 --> 00:10:27,600
Pati narrates: Jaime 
 has a favorite

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00:10:27,700 --> 00:10:31,833
street food stand nearby and I'm 
 happy to follow a president of

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00:10:31,900 --> 00:10:33,866
gastronomy to a 
 street food stand.

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00:10:47,400 --> 00:10:51,666
Pati narrates: Cuevas is 
 a Culiacan institution.

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00:10:51,733 --> 00:10:56,700
The fresh catch delivered daily 
from the coast is piled high in

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00:10:57,266 --> 00:11:01,066
a chunky mountain and dressed 
 with a house-special sauce.

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00:11:01,133 --> 00:11:04,900
Locals love their seafood stand 
so much that they've carved out

167
00:11:04,966 --> 00:11:06,933
extra time in the 
 day just for them.

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00:11:18,500 --> 00:11:19,766
(Laughing)

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00:11:19,833 --> 00:11:20,866
Pati: That's so funny!

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00:11:20,933 --> 00:11:21,800
Ok!

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00:11:21,866 --> 00:11:23,100
♪

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00:11:23,166 --> 00:11:24,533
Pati narrates: Cuevas 
 specializes in

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00:11:24,600 --> 00:11:26,366
that extra 
 daily meal.

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00:11:26,433 --> 00:11:29,700
One of the local favorites 
 is tribilin Cooked shrimp,

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00:11:29,766 --> 00:11:33,566
octopus, raw shrimp, 
 topped with onion,

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00:11:33,633 --> 00:11:38,600
cucumber, and the spicy, 
 salty, citrusy house sauce.

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00:11:38,966 --> 00:11:40,500
♪

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00:11:40,566 --> 00:11:42,966
Pati: Mmmmm! Mmmmm!

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00:11:43,033 --> 00:11:45,000
It's gorgeous!

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00:11:45,066 --> 00:11:47,033
Frio! It's so cold!

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00:12:02,366 --> 00:12:03,833
Pati: Salut!

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♪

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00:12:52,033 --> 00:12:55,066
(Birds chirping)

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00:12:55,133 --> 00:12:57,933
Pati: Oh say can you see?

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00:12:58,000 --> 00:13:01,433
How beautiful this broth 
is, this is just so gorgeous!

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00:13:01,500 --> 00:13:05,666
Look at the color, it's been 
an hour and a half that the meat

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00:13:05,733 --> 00:13:08,066
and potatoes has been cooking.

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00:13:08,133 --> 00:13:11,433
I'm taking out the potatoes, I'm 
also going to take out my meat.

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00:13:11,500 --> 00:13:16,466
Oooh, si While the 
potatoes and meat cools,

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00:13:17,233 --> 00:13:19,100
I'm going to strain my broth.

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00:13:19,166 --> 00:13:22,566
Oh it's so rich!

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00:13:22,633 --> 00:13:23,600
The color!

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00:13:23,666 --> 00:13:27,066
It's an amber color 
that wants to be brown.

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00:13:27,133 --> 00:13:30,800
I want to push 
through the tomato,

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00:13:30,866 --> 00:13:33,100
and the chilies, 
and the carrots.

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00:13:33,166 --> 00:13:38,000
I'm putting it in a sauce pan, 
I'm adding a little bit more

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00:13:38,066 --> 00:13:42,166
salt and then I'm going to 
continue cooking it down for

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00:13:42,233 --> 00:13:47,100
about a half an hour so that the 
flavors intensify a little more

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00:13:47,166 --> 00:13:49,566
and so that my broth thickens a 
little bit more while I

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00:13:49,633 --> 00:13:51,966
make the taquitos.

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00:13:52,033 --> 00:13:56,366
(Gas element sparks)

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00:13:56,433 --> 00:13:58,666
I'm going to pre-heat 
my comal,

203
00:13:58,733 --> 00:14:02,766
and I'm going to pre-heat my 
oil because these are taquitos

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00:14:02,833 --> 00:14:07,800
dorados which means they are 
super crunchy and brown and to

205
00:14:08,066 --> 00:14:13,033
make my filling I have my meat 
which I'm going to chop

206
00:14:15,566 --> 00:14:18,966
We're doing the same thing with 
the potatoes I know I've told

207
00:14:19,033 --> 00:14:22,833
stories about my paternal 
grandfather who used to eat raw

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00:14:22,900 --> 00:14:25,700
white onions as if 
they were apples,

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00:14:25,766 --> 00:14:28,700
well a feast for him 
would be boiled potatoes,

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00:14:28,766 --> 00:14:32,166
raw onion, radishes, 
and salt.

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00:14:32,233 --> 00:14:34,333
He loved that 
combination.

212
00:14:34,400 --> 00:14:37,966
We're adding 
refried pinto beans.

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00:14:38,033 --> 00:14:42,400
I know it doesn't look that 
pretty and I know I'm making a

214
00:14:42,466 --> 00:14:47,433
bowl full of brown mush, but 
it is so delicious and tasty.

215
00:14:47,666 --> 00:14:49,066
(Masher taps on bowl)

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00:14:49,133 --> 00:14:51,533
If you have freshly 
made corn tortillas

217
00:14:51,600 --> 00:14:55,200
or store bought tortillas but 
you don't heat them before you

218
00:14:55,266 --> 00:14:57,900
roll the taquito, the 
tortilla will break.

219
00:14:57,966 --> 00:15:02,933
Heat the tortillas in a comal 
or a skillet on both sides.

220
00:15:03,000 --> 00:15:07,966
And we're going to add two 
tablespoons into the taquito.

221
00:15:08,266 --> 00:15:12,700
You want to really 
pack these as you roll.

222
00:15:12,766 --> 00:15:15,700
I like my taquitos 
to be really, really, chubby.

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00:15:15,766 --> 00:15:20,733
Use a toothpick and go 
through the seam like this,

224
00:15:22,100 --> 00:15:24,533
and you can do two 
taquitos at a time.

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00:15:24,600 --> 00:15:26,866
(Oil sizzles)

226
00:15:26,933 --> 00:15:30,733
So it's just like, a minute 
and a half or so per side.

227
00:15:30,800 --> 00:15:35,133
The oil will let you know that 
it has done it's thing because

228
00:15:35,200 --> 00:15:37,300
the bubbles start to 
get a little bit slower.

229
00:15:37,366 --> 00:15:39,600
♪

230
00:15:39,666 --> 00:15:40,300
(Oil sizzles)

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00:15:44,966 --> 00:15:46,766
Pati: They smell 
so good.

232
00:15:46,833 --> 00:15:48,966
So I'm adding 
the cabbage.

233
00:15:49,033 --> 00:15:51,300
Some pickled 
onions.

234
00:15:51,366 --> 00:15:53,800
I'm going to 
crumble some queso

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00:15:53,866 --> 00:15:57,066
We're doing crema

236
00:15:57,133 --> 00:16:01,600
And then, we're pouring the 
broth right in here.

237
00:16:05,833 --> 00:16:08,333
(Taquito crunches)

238
00:16:08,400 --> 00:16:12,966
Pati: Mmmmm!

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00:16:13,033 --> 00:16:16,800
That transformation between 
crunchy and getting soaked in

240
00:16:16,866 --> 00:16:18,633
the broth, is delicious and 
you want to catch it

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00:16:18,700 --> 00:16:20,766
right in 
between.

242
00:16:20,833 --> 00:16:23,833
It's that experience of having 
the crunchy and the cream,

243
00:16:23,900 --> 00:16:25,666
and the cheese, and 
the pickled onion,

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00:16:25,733 --> 00:16:27,766
and of course you want to add a 
little bit more of a little bit

245
00:16:27,833 --> 00:16:29,933
more of 
everything.

246
00:16:30,000 --> 00:16:33,066
It's just everything that 
I like about Mexican food.

247
00:16:33,133 --> 00:16:36,066
Can't wait for 
you to try.

248
00:16:36,133 --> 00:16:37,100
(Taquito crunches)

249
00:16:37,433 --> 00:16:39,900
♪

250
00:16:39,966 --> 00:16:42,300
Pati narrates: My good friend 
 Miguel Taniyama is showing me

251
00:16:42,366 --> 00:16:45,266
the best of what 
 Culiacan has to offer.

252
00:16:45,333 --> 00:16:49,300
Markets, street food, we're 
 on the hunt for our next meal.

253
00:16:49,366 --> 00:16:53,466
Following that four meals 
 a day rule in Culiacan.

254
00:16:53,533 --> 00:16:58,500
He says, he knows the 
 owners of a good place nearby.

255
00:17:02,466 --> 00:17:04,400
Pati narrates: Miguel's 
 brother, Alfonso,

256
00:17:04,466 --> 00:17:07,933
owns La Kokoy which he 
 named after his daughter.

257
00:17:11,200 --> 00:17:13,933
Pati narrates: Cenadurias like 
 La Kokoy are a

258
00:17:14,000 --> 00:17:16,133
staple of daily 
 life in Sinaloa.

259
00:17:16,200 --> 00:17:18,866
Family-owned and operated, 
 think of them as

260
00:17:18,933 --> 00:17:20,900
part restaurant, 
 part home kitchen.

261
00:17:25,633 --> 00:17:27,900
Pati narrates: Food in a 
 Cenaduria makes you feel

262
00:17:27,966 --> 00:17:29,000
right at 
 home.

263
00:17:29,066 --> 00:17:33,700
Gorditas, taquitos, but 
 I've come for one thing.

264
00:17:33,766 --> 00:17:35,233
(Suspenseful guitar strum)

265
00:17:40,533 --> 00:17:43,566
Pati: So enchiladas del 
suelo which translates to,

266
00:17:43,633 --> 00:17:47,833
"Ground Enchiladas" are made 
with these smaller tortillas.

267
00:17:47,900 --> 00:17:49,366
They're so cute!

268
00:18:00,733 --> 00:18:03,233
♪

269
00:18:03,300 --> 00:18:05,833
Pati: Oh, salsa first?! 
Yes. Yes.

270
00:18:05,900 --> 00:18:08,666
Ok, that's a 
different thing!

271
00:18:08,733 --> 00:18:12,533
Usually you fry the tortilla 
and then soak it in the sauce.

272
00:18:12,600 --> 00:18:15,000
Pati narrates: Piled 
 on those tortillas,

273
00:18:15,066 --> 00:18:18,566
chorizo, and a 
 handful of surprises.

274
00:18:18,633 --> 00:18:21,133
Pati: I haven't seen 
this combination before.

275
00:18:21,200 --> 00:18:23,333
Fresh lettuce, 
cooked zucchini.

276
00:18:23,400 --> 00:18:27,033
This is called, "From 
the Ground" enchiladas,

277
00:18:27,100 --> 00:18:28,733
or enchiladas 
del suelo

278
00:18:31,700 --> 00:18:36,666
Pati: Mmmmm, 
delicious!

279
00:18:39,433 --> 00:18:41,733
And this is so 
smart, with the spoon!

280
00:18:41,800 --> 00:18:44,233
I'm just going to eat with a 
spoon everyday from now on,

281
00:18:44,300 --> 00:18:46,200
it's just easier 
to eat more food.

282
00:18:46,266 --> 00:18:48,066
♪

283
00:18:48,133 --> 00:18:50,100
(Table chatter)

284
00:19:02,800 --> 00:19:06,000
Pati: Mmmmmm!

285
00:19:06,066 --> 00:19:09,033
This is my style of 
eating, super messy!

286
00:20:14,366 --> 00:20:17,000
(Birds chirping)

287
00:20:17,066 --> 00:20:18,866
Pati: Enchiladas del 
suelo translates

288
00:20:18,933 --> 00:20:21,666
to enchiladas 
from the floor.

289
00:20:21,733 --> 00:20:25,800
I know it's crazy, I had never 
heard about the enchiladas del

290
00:20:25,866 --> 00:20:30,466
suelo until I went to Sinaloa so 
to begin with you have to make

291
00:20:30,533 --> 00:20:33,200
the enchiladas del 
suelo sauce.

292
00:20:33,266 --> 00:20:37,400
The water is already boiling I 
have five ancho chilies that

293
00:20:37,466 --> 00:20:38,866
I've already 
stemmed

294
00:20:38,933 --> 00:20:41,966
A very ripe, Roma tomato

295
00:20:42,033 --> 00:20:43,733
A garlic clove

296
00:20:43,800 --> 00:20:45,766
So this is the base 
for the sauce.

297
00:20:45,833 --> 00:20:49,166
I need to have these cook for 
seven to eight minutes.

298
00:20:49,233 --> 00:20:52,500
Meanwhile I'm going 
to fry my chorizo.

299
00:20:52,566 --> 00:20:57,533
You want to chop the chorizo 
into chunks because Mexican

300
00:20:57,666 --> 00:21:02,500
chorizo, as it fries it 
tends to want to bind together.

301
00:21:02,566 --> 00:21:07,000
And you want it in small chunks 
because you want the most,

302
00:21:07,066 --> 00:21:09,633
crisp, bites that you can.

303
00:21:09,700 --> 00:21:13,566
And I already took 
the casings off.

304
00:21:13,633 --> 00:21:15,566
Mmmm

305
00:21:15,633 --> 00:21:18,900
(Chorizo sizzles loudly)

306
00:21:18,966 --> 00:21:21,366
And as I let my 
chorizo fry,

307
00:21:21,433 --> 00:21:23,233
I'm going to make 
my sauce.

308
00:21:23,300 --> 00:21:24,533
♪

309
00:21:24,600 --> 00:21:29,566
So we have my blender here, I'm 
gonna add a tablespoon of white

310
00:21:29,966 --> 00:21:31,766
distilled 
vinegar.

311
00:21:31,833 --> 00:21:36,800
A tablespoon of 
chopped white onion

312
00:21:36,933 --> 00:21:39,566
A teaspoon of 
dried oregano

313
00:21:39,633 --> 00:21:42,400
A teaspoon 
of salt

314
00:21:42,466 --> 00:21:45,333
And I'm adding a 
little pepper

315
00:21:45,400 --> 00:21:50,366
And now I'm going to 
add the tomato,

316
00:21:50,666 --> 00:21:52,333
the skin is coming 
apart so you

317
00:21:52,400 --> 00:21:55,333
know it's very cooked 
and very mushy

318
00:21:55,400 --> 00:21:58,400
Then I'm adding the 
five ancho chilies,

319
00:21:58,466 --> 00:22:03,433
the garlic clove, and 
I'm adding a cup

320
00:22:04,800 --> 00:22:09,766
from the cooking water which 
has a lot of the flavor and

321
00:22:10,900 --> 00:22:13,733
the color from the 
ancho chilies.

322
00:22:13,800 --> 00:22:18,800
And now we're going to puree 
these until completely smooth.

323
00:22:19,133 --> 00:22:24,100
(Blender goes to max speed)

324
00:22:24,266 --> 00:22:29,233
(Blender in background)

325
00:22:33,466 --> 00:22:35,000
Oh and it 
smells so nice,

326
00:22:35,066 --> 00:22:36,733
it smells 
so good!

327
00:22:36,800 --> 00:22:39,600
Now I'm going to pour the sauce 
right in the pan where I cooked

328
00:22:39,666 --> 00:22:43,600
the chorizo because I have that 
rendered chorizo fat and flavor

329
00:22:43,666 --> 00:22:46,700
and we can't let 
that go to waste.

330
00:22:46,766 --> 00:22:48,400
I'm not going to 
cook the sauce though,

331
00:22:48,466 --> 00:22:51,300
again, and you're 
going to see why.

332
00:22:51,366 --> 00:22:56,166
One of the crazy things about 
this enchilada is not only the

333
00:22:56,233 --> 00:23:00,700
way it's built but how 
many vegetables it has.

334
00:23:00,766 --> 00:23:05,266
I have a pound of zucchini that 
I sliced and I'm going to add a

335
00:23:05,333 --> 00:23:08,733
little bit of salt into this 
cooking water where the ancho

336
00:23:08,800 --> 00:23:12,200
chilies and the tomato cooked 
Just because I don't want to

337
00:23:12,266 --> 00:23:15,700
have this water go to waste, 
but you can blanche these in any

338
00:23:15,766 --> 00:23:18,066
salted boiling water.

339
00:23:18,133 --> 00:23:21,666
I just wanted this 
zucchini to change

340
00:23:21,733 --> 00:23:25,266
from raw to 
barely cooked.

341
00:23:25,333 --> 00:23:29,400
And now they won't taste 
raw, but they will

342
00:23:29,466 --> 00:23:32,233
have so much 
crunch.

343
00:23:32,300 --> 00:23:37,233
And I'm going to add oil to 
about a quarter to a half-inch

344
00:23:37,300 --> 00:23:39,700
depth because we're 
going to do something

345
00:23:39,766 --> 00:23:42,366
crazy with these 
enchiladas.

346
00:23:42,433 --> 00:23:47,400
We grab a corn tortilla, and 
instead of heating the tortilla

347
00:23:48,366 --> 00:23:52,233
first, you soak it 
in the sauce.

348
00:23:52,300 --> 00:23:54,533
Completely drench 
it in the sauce.

349
00:23:57,533 --> 00:24:01,266
And then, passing them 
through really hot oil.

350
00:24:06,166 --> 00:24:10,166
Which makes a huge mess, and 
you have to be very careful.

351
00:24:10,233 --> 00:24:12,133
♪

352
00:24:12,200 --> 00:24:15,800
By doing it this way you are 
making the sauce

353
00:24:15,866 --> 00:24:19,333
cook while sticking 
to the tortilla.

354
00:24:23,633 --> 00:24:28,166
We're adding lettuce, 
blanched, zucchini,

355
00:24:28,233 --> 00:24:33,200
cucumbers, tomato, 
and avocado.

356
00:24:35,966 --> 00:24:39,900
You could do the chorizo right 
under the vegetables but I think

357
00:24:39,966 --> 00:24:43,566
my boys are around and they love 
chorizo so I'm putting

358
00:24:43,633 --> 00:24:47,066
it on top so they 
get excited.

359
00:24:47,133 --> 00:24:50,033
The queso 
fresco

360
00:24:53,666 --> 00:24:54,733
>> I don't 
think so

361
00:24:54,800 --> 00:24:57,433
Pati: No this is the first 
time I make this for you.

362
00:24:57,500 --> 00:24:59,033
>> What is it?

363
00:24:59,100 --> 00:25:00,466
Pati: ok, try

364
00:25:00,533 --> 00:25:03,433
>> You have to 
guess what's in it.

365
00:25:03,500 --> 00:25:06,466
Pati: Mhmmm!

366
00:25:06,533 --> 00:25:08,600
>> Mmmm!

367
00:25:08,666 --> 00:25:09,900
Pati: Mmmmm!

368
00:25:09,966 --> 00:25:10,766
>> It's like a 
flavored tortilla

369
00:25:10,833 --> 00:25:11,833
Pati: Yes!

370
00:25:11,900 --> 00:25:14,900
What else is different 
about this enchilada from

371
00:25:14,966 --> 00:25:16,800
other enchiladas 
that we've eaten?

372
00:25:16,866 --> 00:25:18,100
>> It's usually 
folded, no?

373
00:25:18,166 --> 00:25:18,933
Pati: Exactly!

374
00:25:19,000 --> 00:25:20,633
>> It's like an 
open enchilada.

375
00:25:20,700 --> 00:25:21,900
I was confused because I 
thought this was like a taco or

376
00:25:21,966 --> 00:25:23,100
something that we're going 
to have to fold up and I was

377
00:25:23,166 --> 00:25:25,466
thinking how am I going to 
hold this without getting

378
00:25:25,533 --> 00:25:26,600
too messy, but...

379
00:25:26,700 --> 00:25:29,500
Pati: I like eating from 
the same plate with you guys.

380
00:25:29,566 --> 00:25:31,566
>> Well, Juju takes 
over though

381
00:25:31,633 --> 00:25:33,166
Pati: Si, you have to hurry Sami

382
00:25:33,233 --> 00:25:35,066
>> I know, he already 
finished the whole one

383
00:25:35,133 --> 00:25:38,566
Pati: Juju just ate one I 
wanna make you another one

384
00:25:38,633 --> 00:25:40,600
♪

385
00:25:46,600 --> 00:25:50,133
Pati narrates: For recipes and 
 information from this episode

386
00:25:50,200 --> 00:25:53,800
and more, visit 
 patijinich.com and connect,

387
00:25:53,866 --> 00:25:56,533
find me on Facebook, 
 Twitter, Instagram,

388
00:25:56,600 --> 00:25:59,200
and Pinterest at PatiJinich

389
00:25:59,266 --> 00:26:01,566
>> Pati's Mexican Table 
 is made possible by

390
00:26:01,633 --> 00:26:06,600
♪

391
00:26:10,000 --> 00:26:11,333
>> La Costena

392
00:26:12,233 --> 00:26:14,133
A tradition 
 of authentic Latin flavors

393
00:26:14,200 --> 00:26:15,333
and family recipes.

394
00:26:15,400 --> 00:26:16,733
Tropical Cheese.

395
00:26:17,000 --> 00:26:17,866
♪

396
00:26:17,933 --> 00:26:21,366
>> Avocados from Mexico

397
00:26:21,433 --> 00:26:22,733
♪

398
00:26:22,800 --> 00:26:25,700
>> BanCoppel your recipe 
 for sending money to Mexico.

399
00:26:25,766 --> 00:26:27,633
♪

400
00:26:27,700 --> 00:26:29,266
>> Chilorio la chata

401
00:26:29,333 --> 00:26:33,533
♪

402
00:26:33,600 --> 00:26:35,900
>> Proud to support 
 Pati's Mexican Table

403
00:26:35,966 --> 00:26:37,200
on public 
 television.

404
00:26:37,266 --> 00:26:42,000
♪