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[Speaking Spanish]

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Pati: It's a story that's played 
out since the dawning of time--

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parents wanting what's best 
for a child

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but the child 
following his dreams.

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[Speaking Spanish]

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Chef Elio Xicum went 
against his father's wishes

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of taking over 
the family guayabera shop

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and is creating 
extraordinary dishes

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as a top chef in the vibrant 
city of Valladolid.

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[Speaking Spanish]

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Pati, voice-over: 
He's still making guayaberas

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but doing it with food.

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Mmm! Mmm!

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Pati, voice-over: 
And as a mom of 3 boys,

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my wish is for them to wear 
their guayaberas

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and cook with me.

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You guys look so handsome.

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We're making some fiery tequila 
and lime skirt steak tacos.

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Sami: Watch out!

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Pati: Then I'll whip up

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a sweet lime and chile de arbol 
guacamole...

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Very spicy.

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Pati, voice-over: and a creamy 
and cheesy potato galette.

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Pati: Oh. Now we're getting 
all cheesy. Mmm!

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[Birds chirping]

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♪

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[Child shouts]

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[Speaks Spanish]

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♪

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Mm-hmm, 
mm-hmm, mm-hmm.

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Super sweet.

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-[Woman speaks Spanish] 
-Yeah.

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♪

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[Pati speaks Spanish]

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♪

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So breathtaking.

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Announcer: "Pati's Mexican 
Table" is brought to you by...

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♪

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Announcer: 
La Costeña. ¡por sabor!

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Men: ♪ Avocados from Mexico

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♪

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Announcer: Stand together. 
Helping every person rise.

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More information 
at standtogether.org.

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[Acoustic guitar plays 
Nationwide jingle]

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Announcer: Here, the 
typical arroz con pollo or not.

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Unfollow la Receta. 
Mahatma Rice.

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Announcer: Levenger-- 
nearly 40 years of craftmanship

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for readers, writers, 
thinkers, and doers.

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♪

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Pati: There are those 
who appreciate nice clothes.

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Then there are those who build 
monuments to their clothes.

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The town of Tekit in the heart 
of the state of Yucatán

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is the latter.

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Known as the Capital 
of the Guayabera,

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the tiny town of Tekit is 
a wonderland

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for guayabera lovers.

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Home to more than 200 workshops 
that manufacture

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these traditional shirts.

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♪

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[Speaking Spanish]

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Today, I'm here to learn 
the history of the guayabera,

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meet some 
of these skilled tailors,

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and find my style.

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[Speaking Spanish]

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Pati, voice-over: 
There are different theories,

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but many believe the guayabera 
was born

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by Cuban fieldworkers 
in the late 19th century,

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who needed comfortable, 
practical clothes

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for the hot, humid climate.

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The name is said to come 
from the guava fruit

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that workers would keep 
in the pockets of their shirts.

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[Speaking Spanish]

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Pati: Uh-huh.

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Pati, voice-over: Now they're 
a symbol

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of Latin American culture,

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worn as a fashion statement 
to everything

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from formal events 
to casual outings.

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[Speaking Spanish]

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Ah. It says, "To create, 
you have to be conscious

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"of the traditions,

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"but in order to maintain 
the traditions,

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you have to continue 
creating."

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That's so beautiful 
because I think

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it applies to everything,

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not only guayaberas 
but also cooking.

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♪

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Pati, voice-over: Time to 
continue on the guayabera hunt,

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but where's everyone?

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Pati: This is siesta time 
because it's so hot.

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[Speaking Spanish]

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So Antonio is making

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his own brand.

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[Speaking Spanish]

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♪

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Pati: Getting a little hungry, 
and I'm smelling corn tortillas.

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Let's see if we can grab 
a snacky snack.

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♪

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You guys, this is amazing!

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Michelle is making 
fresh masa.

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Pati, voice-over: 
These fresh tortillas use

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nixtamalized corn 
from the region.

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[Speaking Spanish]

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Oh, my God! 
That is amazing!

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[Speaking Spanish]

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You know what this is called?

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A freshly made tortilla 
with a little salt

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is called a taquito de nada, 
a nothing taco.

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It's one of the best tacos.

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[Speaking Spanish]

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♪

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In Mexico, we always have 
a taco de nada.

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There are so many ways to make 
your tacos,

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and most of the tacos 
that I love have a guacamole,

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so we're gonna make some 
skirt steak tacos.

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I'm gonna make a guacamole 
to go with it,

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so I'm gonna start 
with a chile de arbol.

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These chiles de arbol 
that I have here

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are from the Yucatán.

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They have a darker color,

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they're a little spicier.

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These are chiles de arbol 
that I got here in the U.S.

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They're also great, 
and these thick ones I got

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from Jalisco.

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They're smoky and amazing, too.

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I guess I'm gonna go 
with the ones from the Yucatán,

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and I'm gonna toast them 
in the comal,

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which I already preheated.

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It's at medium heat. 
So you want to toast them,

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and you can toast them 
to the extreme,

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but you don't want to burn them.

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OK. So here we go.

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I can smell the smoke. Ahem.

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[Coughs]

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It's good if it should 
make you cough a little.

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I'm gonna chop the chiles 
just a little.

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They get jumpy.

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When they're dry, they're jumpy,

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and when you toast them, 
they're even jumpier.

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One generous teaspoon of salt,

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and then I'm gonna add the juice 
of a lima, or sweet lime.

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In the U.S., goes by sweet lime,

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which confuses a lot of people 
because they think

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that it is just a lime 
that is sweet

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and that has matured 
or changed color,

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but it's not.

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It's a different ingredient.

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And then I'm just 
gonna mash away.

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This is such a delicious sound.

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[Crunch]

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And then most important thing 
of your guacamole

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is to have ripe avocados

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because they're the most 
buttery and delicious.

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I'm using a spoon

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so that I can 
get all of the meat

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and get really close 
to the skin.

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I want to start mashing 
and mixing...

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and I like my guac 
a little bit chunky.

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A bit of chives, which gives

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a nice, fresh crunch,

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scallion-like taste.

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This is the sound of guac 
being devoured.

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[Crunch]

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Mmm!

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OK. So now we're gonna make 
the tacos to go

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with the guacamole, 
and we also have to celebrate

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that I went 
to the guayabera town

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and my boys actually agreed 
to put on the guayaberas, so...

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[Speaking Spanish]

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OK. Let's cook it.

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You guys look 
so handsome.

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Alan: I don't think 
we've matched

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like this since I 
was 10 years old.

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Pati: Yeah.

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I wanted to make 
this skirt steak

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with jalapeño 
and different peppers

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that I tried 
in the Yucatán

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with a special rub.

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Pati, voice-over: 
Add 1/4 teaspoons

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of oregano, black pepper, 
ground allspice,

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cumin, coriander, 
a pinch of cinnamon,

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two cloves--stems 
removed and crushed--

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and two teaspoons of salt.

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Pati: So this is skirt steak. 
Juju: OK.

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So you go 
across the grain.

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Pieces like that, OK?

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-Like this size? 
-Mm-hmm.

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Juju's on the meat, so...

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[Speaking Spanish]

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Over there?

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You cut it in half. 
[Indistinct].

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We have a jalapeño 
and banana pepper.

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Alan: OK.

193
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You want to 
cut them in half.

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[Speaking Spanish]

195
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Good job. 
[Speaks Spanish]

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It smells really good.

197
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OK. Do--así como 
eyeball a tablespoon.

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[Speaking Spanish]

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We don't want to 
super-brown everything.

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We want it to wilt.

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[Speaking Spanish]

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00:10:39,766 --> 00:10:40,866
You can do it.

203
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[Speaking Spanish]

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OK. Now we want the pan

205
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to be really hot, OK? 
Juju: More oil?

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00:10:47,400 --> 00:10:49,266
[Speaking Spanish]

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00:10:51,366 --> 00:10:52,300
Yeah.

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[Sizzling]

209
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OK. All right. 
[Speaks Spanish].

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We can rinse our hands.

211
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[Speaks Spanish]

212
00:11:00,433 --> 00:11:02,200
This is the secret.

213
00:11:02,333 --> 00:11:04,266
One thing I learned 
from parrilla is, like,

214
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don't flip the meat 
until it sweats.

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00:11:08,800 --> 00:11:13,300
OK. So now you're gonna 
add half of the tequila.

216
00:11:13,433 --> 00:11:14,633
[Speaking Spanish]

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00:11:14,766 --> 00:11:17,633
Juju: Oh, my God.

218
00:11:17,766 --> 00:11:20,000
Sami: Watch out. 
Alan: So fun.

219
00:11:20,133 --> 00:11:22,533
Pati: OK. Now limón. 
Go. Lime, lime, lime.

220
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That's it!

221
00:11:23,700 --> 00:11:25,766
[Speaking Spanish]

222
00:11:25,900 --> 00:11:26,900
Mmm. That looks good.

223
00:11:27,033 --> 00:11:28,366
[Speaking Spanish]

224
00:11:32,566 --> 00:11:33,666
Most important things

225
00:11:33,800 --> 00:11:35,466
about a good taco are?

226
00:11:35,600 --> 00:11:36,800
Tortilla.

227
00:11:36,933 --> 00:11:38,766
You know the tortilla 
is so good

228
00:11:38,900 --> 00:11:40,833
if it starts puffing.

229
00:11:40,966 --> 00:11:43,100
[Speaking Spanish]

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00:11:43,233 --> 00:11:45,500
Juju: Yeah? 
[Pati speaking Spanish]

231
00:11:45,633 --> 00:11:46,633
Looks so good.

232
00:11:46,766 --> 00:11:50,566
Some onion 
and some guac.

233
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Pati: Salud. 
Juju: Salud.

234
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Sami: Salud. 
Alan: Salud.

235
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Pati: Ha!

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Pati: Mmm! 
Alan: It's good.

237
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Sami: It's great.

238
00:12:00,066 --> 00:12:02,100
Pati: Mmm! Awesome!

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♪

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00:12:13,966 --> 00:12:15,633
[Pati speaks Spanish]

241
00:12:15,766 --> 00:12:18,633
Pati: In Yucatán, guayaberas are 
more than a fashion statement.

242
00:12:18,766 --> 00:12:22,933
The industry is an economic 
pillar for many families.

243
00:12:23,066 --> 00:12:25,400
The region was known 
for growing henequen,

244
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a plant similar to agave 
used for making many things,

245
00:12:28,600 --> 00:12:30,866
including ropes and bags,

246
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but when that industry collapsed 
in the early 1900s,

247
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many farmers turned to the new 
guayabera making industry.

248
00:12:38,400 --> 00:12:40,233
[Sewing machine chattering]

249
00:12:40,366 --> 00:12:42,633
Eliodoro Xicum 
and his wife Mariá Isabella

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were at the beginning 
of that wave

251
00:12:44,366 --> 00:12:46,700
of farmers turned 
guayabera makers.

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00:12:50,533 --> 00:12:52,200
[Speaking Spanish]

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00:12:54,833 --> 00:12:56,233
Pati, voice-over: Eliodoro 
has been making guayaberas

254
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since he was 18.

255
00:13:00,266 --> 00:13:02,866
He has every style in his shop.

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00:13:06,133 --> 00:13:07,466
[Speaking Spanish]

257
00:13:17,133 --> 00:13:18,466
Pati, voice-over: 
But learning the craft

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00:13:18,600 --> 00:13:21,466
required going 
against his father's wishes.

259
00:13:25,266 --> 00:13:27,300
His father wanted him 
to work the fields,

260
00:13:27,433 --> 00:13:30,666
but Eliodoro was worried 
about making ends meet.

261
00:13:32,166 --> 00:13:33,833
[Speaking Spanish]

262
00:13:56,000 --> 00:13:57,200
Ah.

263
00:14:03,733 --> 00:14:05,400
Pati, voice-over: Eliodoro 
and Mariá Isabella

264
00:14:05,533 --> 00:14:09,600
now have 9 kids of their own, 
8 daughters and 1 son,

265
00:14:09,733 --> 00:14:11,700
1 rebellious son.

266
00:14:11,833 --> 00:14:15,300
I guess the guava fruit doesn't 
fall far from the tree.

267
00:14:16,466 --> 00:14:18,033
[Speaking Spanish]

268
00:15:01,933 --> 00:15:03,400
Pati, voice-over: Before I cook 
with their son,

269
00:15:03,533 --> 00:15:05,266
I want you to cook with me.

270
00:15:05,400 --> 00:15:10,766
♪

271
00:15:10,900 --> 00:15:14,466
So I'm gonna start an 
Edam cheese and potato galette,

272
00:15:14,600 --> 00:15:17,633
and the first thing I'm 
gonna do is the filling

273
00:15:17,766 --> 00:15:19,033
of that potato galette.

274
00:15:19,166 --> 00:15:22,766
I have my skillet 
at medium heat,

275
00:15:22,900 --> 00:15:25,266
and I'm going to add a couple 
of tablespoons

276
00:15:25,400 --> 00:15:27,200
of unsalted butter.

277
00:15:27,333 --> 00:15:29,600
I'm gonna add a cup 
of white onion

278
00:15:29,733 --> 00:15:31,033
that I already chopped...

279
00:15:31,166 --> 00:15:32,633
[Sizzling]

280
00:15:32,766 --> 00:15:36,133
and then I'm gonna add 
a banana chile

281
00:15:36,266 --> 00:15:38,933
or guero chile, blond chile.

282
00:15:39,066 --> 00:15:42,766
It's kind of spicy 
with a little bit

283
00:15:42,900 --> 00:15:45,733
of a bitter taste that lingers.

284
00:15:45,866 --> 00:15:49,766
I like to remove the seeds 
for this one.

285
00:15:52,633 --> 00:15:54,233
So here goes,

286
00:15:54,366 --> 00:15:58,433
and then I'm adding a couple 
of garlic cloves

287
00:15:58,566 --> 00:15:59,933
that I already chopped.

288
00:16:00,066 --> 00:16:02,700
So now that we made it 
to this point,

289
00:16:02,833 --> 00:16:05,233
I am gonna add Swiss chard,

290
00:16:05,366 --> 00:16:09,000
but I am adding it because 
it's very hard to find chaya,

291
00:16:09,133 --> 00:16:12,166
so if you can't find chaya, 
you can use Swiss chard,

292
00:16:12,300 --> 00:16:15,266
or you can use a combination 
of Swiss chard, spinach,

293
00:16:15,400 --> 00:16:17,300
watercress, or either of them,

294
00:16:17,433 --> 00:16:20,700
and to use Swiss chard, 
remember to remove

295
00:16:20,833 --> 00:16:23,866
the leaf from the stem.

296
00:16:24,000 --> 00:16:25,833
Then you just chop it.

297
00:16:27,366 --> 00:16:30,533
And I have 4 cups 
that I already sliced.

298
00:16:30,666 --> 00:16:34,000
We're gonna cook this 
until the Swiss chard wilts

299
00:16:34,133 --> 00:16:38,700
and you can see the color 
changing to a deeper green.

300
00:16:38,833 --> 00:16:41,900
Oh. It is looking good.

301
00:16:42,033 --> 00:16:45,033
So I'm gonna mix 
the creamy sauce

302
00:16:45,166 --> 00:16:47,566
for the potato galette.

303
00:16:47,700 --> 00:16:49,566
The cream sauce takes 
two cups of milk,

304
00:16:49,700 --> 00:16:52,266
two cups of cream, 
1 1/4 teaspoon of salt,

305
00:16:52,400 --> 00:16:55,666
and 1/2 teaspoon 
of black pepper.

306
00:16:55,800 --> 00:16:58,300
So I have my cast-iron pan,

307
00:16:58,433 --> 00:17:01,433
and I'm gonna add 
some butter to it.

308
00:17:01,566 --> 00:17:05,066
OK. And then what I'm gonna do 
is I'm gonna add

309
00:17:05,200 --> 00:17:09,833
some of the cream that I mixed 
to the bottom,

310
00:17:09,966 --> 00:17:12,533
and then I want to start 
layering my potatoes,

311
00:17:12,666 --> 00:17:17,566
which I already peeled 
and thinly sliced.

312
00:17:17,700 --> 00:17:20,666
I used 3 pounds 
of russet potatoes,

313
00:17:20,800 --> 00:17:24,600
and I keep them in cold water 
so they won't brown.

314
00:17:24,733 --> 00:17:27,666
I feel like I'm dealing cards 
at a casino.

315
00:17:27,800 --> 00:17:29,500
I love blackjack.

316
00:17:29,633 --> 00:17:33,666
OK. Another layer 
until I can still see

317
00:17:33,800 --> 00:17:35,500
the cream milk sauce.

318
00:17:35,633 --> 00:17:39,266
So now I'm gonna add my filling

319
00:17:39,400 --> 00:17:43,500
with greens seasoned 
with this banana pepper.

320
00:17:43,633 --> 00:17:47,600
So yum! 
So I'm gonna pour some milk.

321
00:17:47,766 --> 00:17:51,500
OK. So once you're here, 
you want to continue

322
00:17:51,633 --> 00:17:55,000
until you can see no more milk.

323
00:17:55,133 --> 00:17:57,833
I have my oven at 400 degrees,

324
00:17:57,966 --> 00:18:00,633
and I'm gonna bake it 
for 30 minutes.

325
00:18:00,766 --> 00:18:02,233
So my oven is ready.

326
00:18:02,366 --> 00:18:06,366
♪

327
00:18:06,500 --> 00:18:09,566
About 3 hours away from his 
father's guayabera workshop

328
00:18:09,700 --> 00:18:13,266
in the vibrant city 
of Valladolid,

329
00:18:13,400 --> 00:18:17,800
Chef Elio Xicum is doing 
his own kind of weaving.

330
00:18:17,933 --> 00:18:21,800
He's weaving stories 
in the form of food.

331
00:18:21,933 --> 00:18:24,333
As head chef at the restaurant 
Don Diablo,

332
00:18:24,466 --> 00:18:26,700
he takes the rich flavors 
of the Yucatán

333
00:18:26,833 --> 00:18:30,600
and makes dishes that honor 
his culture in innovative ways.

334
00:18:30,733 --> 00:18:33,400
One dish is actually...

335
00:18:33,533 --> 00:18:34,966
a guayabera!

336
00:18:37,500 --> 00:18:41,600
And walking to the restaurant 
where he works is a delight.

337
00:18:41,733 --> 00:18:46,566
♪

338
00:18:46,700 --> 00:18:49,500
[Speaks Spanish]

339
00:18:49,633 --> 00:18:52,733
Valladolid is an exuberant city,

340
00:18:52,866 --> 00:18:54,133
buzzing with street vendors

341
00:18:54,266 --> 00:18:56,300
and colorful 
colonial architecture.

342
00:18:56,433 --> 00:19:02,666
♪

343
00:19:02,800 --> 00:19:04,533
The city's main square is home

344
00:19:04,666 --> 00:19:07,300
to the stunning 
San Servacio Cathedral,

345
00:19:07,433 --> 00:19:10,266
which dates back 
to the 16th century,

346
00:19:10,400 --> 00:19:11,733
but I digress.

347
00:19:11,866 --> 00:19:19,733
♪

348
00:19:21,833 --> 00:19:23,666
[Elio and Pati speaking Spanish]

349
00:19:31,900 --> 00:19:35,200
Pati: Wow!

350
00:19:35,333 --> 00:19:37,066
Pati, voice-over: The guayabera 
recipe was designed

351
00:19:37,200 --> 00:19:39,833
to honor his father 
and uses ingredients inspired

352
00:19:39,966 --> 00:19:41,533
by his family's cooking--

353
00:19:41,666 --> 00:19:44,766
a taquito made with Edam cheese 
instead of a tortilla,

354
00:19:44,900 --> 00:19:47,500
stuffed with chaya, 
a spinach-like plant

355
00:19:47,633 --> 00:19:49,000
native to the Yucatán,

356
00:19:49,133 --> 00:19:53,833
set on top of a guayabera 
stenciled with avocado sauce.

357
00:19:55,666 --> 00:19:57,566
[Elio speaking Spanish]

358
00:20:12,900 --> 00:20:14,333
Pati, voice-over: 
Through cooking, Chef Elio

359
00:20:14,466 --> 00:20:18,333
honors his community 
and Mayan roots,

360
00:20:18,466 --> 00:20:20,800
highlighting stories 
of social injustices

361
00:20:20,933 --> 00:20:25,533
that he and his family 
have experienced or witnessed.

362
00:20:25,666 --> 00:20:27,833
[Sizzling]

363
00:20:27,966 --> 00:20:29,733
[Speaking Spanish]

364
00:20:41,766 --> 00:20:43,600
[Speaking Mayan]

365
00:20:51,533 --> 00:20:53,566
[Speaking Spanish]

366
00:21:30,900 --> 00:21:32,366
Pati, voice-over: 
Through these stories,

367
00:21:32,500 --> 00:21:36,433
Chef Elio shares the legacy of 
his community and his family,

368
00:21:36,566 --> 00:21:38,700
and maybe his father 
can't blame him

369
00:21:38,833 --> 00:21:40,066
for him going into cooking.

370
00:21:40,200 --> 00:21:42,400
That's who he learned it from.

371
00:21:42,533 --> 00:21:44,333
[Elio speaking Spanish]

372
00:21:58,966 --> 00:22:00,400
[Crunch]

373
00:22:38,600 --> 00:22:39,966
Pati, voice-over: Elio's 
guayabera was designed

374
00:22:40,100 --> 00:22:42,400
by his father, 
a supportive gesture.

375
00:22:42,533 --> 00:22:45,066
However, his parents still 
have yet to show

376
00:22:45,200 --> 00:22:46,666
the ultimate support.

377
00:22:46,800 --> 00:22:48,533
[Speaking Spanish]

378
00:23:18,966 --> 00:23:20,733
Pati, voice-over: Whether or not 
they cook together,

379
00:23:20,866 --> 00:23:24,733
Eliodoro Sr. has finally 
accepted one difficult truth.

380
00:23:24,866 --> 00:23:26,200
[Speaking Spanish]

381
00:23:34,466 --> 00:23:38,200
♪

382
00:23:38,333 --> 00:23:40,133
Pati: As my potatoes 
are cooking,

383
00:23:40,266 --> 00:23:41,833
I'm gonna tell you a little bit 
about the cheese

384
00:23:41,966 --> 00:23:45,000
I'm about to grate, which you 
may have seen of course.

385
00:23:45,133 --> 00:23:46,666
It's Edam cheese,

386
00:23:46,800 --> 00:23:49,100
but this cheese got 
to the Yucatán

387
00:23:49,233 --> 00:23:52,000
in the henequen hacienda era.

388
00:23:52,133 --> 00:23:55,966
It is an integral part 
of Yucatecan cuisine.

389
00:23:56,100 --> 00:23:57,733
I know. It's wild.

390
00:23:57,866 --> 00:24:02,166
The flavor of Edam cheese 
is so sharp, so strong,

391
00:24:02,300 --> 00:24:05,066
but it also beautifully melts.

392
00:24:05,200 --> 00:24:07,533
Mmm, mmm, mmm!

393
00:24:07,666 --> 00:24:09,266
Looking really good.

394
00:24:09,400 --> 00:24:12,933
You can see the potatoes 
have been cooking in here,

395
00:24:13,066 --> 00:24:17,166
and now just shower it 
with cheese.

396
00:24:17,300 --> 00:24:19,033
Yum!

397
00:24:19,166 --> 00:24:22,433
Careful because 
it's still saucy.

398
00:24:22,566 --> 00:24:25,833
Gonna put it back in the oven 
for another 30 minutes.

399
00:24:25,966 --> 00:24:28,333
[Timer ticking]

400
00:24:28,466 --> 00:24:29,800
[Ding]

401
00:24:31,300 --> 00:24:34,500
What a beauty. What a beauty!

402
00:24:34,633 --> 00:24:38,200
I love delicious messes, 
and this is a delicious mess.

403
00:24:38,333 --> 00:24:41,133
Oh. Now we're getting 
all cheesy.

404
00:24:43,566 --> 00:24:46,733
Mmm, mmm, mmm!

405
00:24:46,866 --> 00:24:51,133
It is crazy comforting.

406
00:24:51,266 --> 00:24:52,466
So much sazon,

407
00:24:52,600 --> 00:24:54,833
and it's so--the cheese is

408
00:24:54,966 --> 00:24:56,933
mixing with the wilted greens,

409
00:24:57,066 --> 00:24:59,500
and the potatoes are so soft,

410
00:24:59,633 --> 00:25:01,566
and the cheese created a crust.

411
00:25:01,700 --> 00:25:02,800
Mmm.

412
00:25:05,566 --> 00:25:06,966
Yum!

413
00:25:07,100 --> 00:25:17,066
♪

414
00:25:23,966 --> 00:25:25,566
Pati: For recipes 
and information

415
00:25:25,700 --> 00:25:27,266
from this episode and more,

416
00:25:27,400 --> 00:25:29,366
visit patijinich.com

417
00:25:29,500 --> 00:25:30,866
and connect.

418
00:25:31,000 --> 00:25:32,933
Find me on Facebook, TikTok,

419
00:25:33,066 --> 00:25:34,266
Twitter, Instagram,

420
00:25:34,400 --> 00:25:37,566
and Pinterest @PatiJinich.

421
00:25:37,700 --> 00:25:40,000
Announcer: "Pati's Mexican 
Table" is brought to you by...

422
00:25:40,133 --> 00:25:47,366
♪

423
00:25:47,500 --> 00:25:49,966
Announcer: 
La Costeña. ¡por sabor!

424
00:25:50,100 --> 00:25:51,533
Men: ♪ Avocados from Mexico

425
00:25:51,666 --> 00:25:55,066
♪

426
00:25:55,200 --> 00:25:57,466
Announcer: Stand together. 
Helping every person rise.

427
00:25:57,600 --> 00:25:59,933
More information 
at standtogether.org.

428
00:26:00,133 --> 00:26:04,966
[Acoustic guitar plays 
Nationwide jingle]

429
00:26:05,100 --> 00:26:08,366
Announcer: Here, the 
typical arroz con pollo or not.

430
00:26:08,500 --> 00:26:10,966
Unfollow la Receta. 
Mahatma Rice.

431
00:26:11,100 --> 00:26:13,300
Announcer: Levenger-- 
nearly 40 years of craftmanship

432
00:26:13,433 --> 00:26:16,666
for readers, writers, 
thinkers, and doers.

433
00:26:16,800 --> 00:26:18,400
Announcer: Proud to support 
"Pati's Mexican Table"

434
00:26:18,533 --> 00:26:20,166
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435
00:26:23,333 --> 00:26:25,933
♪