WEBVTT

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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.

08:35.700 --> 08:37.533 align:start position:27.5% line:10% size:42.5%
I'm using a spoon

08:37.666 --> 08:39.700 align:start position:35% line:79.33% size:32.5%
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

08:56.100 --> 08:57.633 align:start position:22.5% line:10% size:52.5%
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!

09:09.733 --> 09:11.600 align:start position:15% line:79.33% size:67.5%
OK. So now we're gonna make
the tacos to go

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with the guacamole,
and we also have to celebrate

09:14.633 --> 09:16.733 align:start position:35% line:79.33% size:27.5%
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.

09:26.233 --> 09:28.900 align:start position:32.5% line:79.33% size:32.5%
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.

09:33.633 --> 09:36.633 align:start position:30% line:79.33% size:40%
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,

09:46.733 --> 09:49.066 align:start position:30% line:79.33% size:42.5%
cumin, coriander,
a pinch of cinnamon,

09:49.200 --> 09:51.033 align:start position:27.5% line:79.33% size:42.5%
two cloves--stems
removed and crushed--

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and two teaspoons of salt.

09:54.100 --> 09:57.066 align:start position:12.5% line:79.33% size:72.5%
Pati: So this is skirt steak.
Juju: OK.

09:57.200 --> 09:58.666 align:start position:37.5% line:79.33% size:22.5%
So you go
across the grain.

09:58.800 --> 10:00.333 align:start position:22.5% line:84.67% size:52.5%
Pieces like that, OK?

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-Like this size?
-Mm-hmm.

10:02.433 --> 10:04.733 align:start position:17.5% line:10% size:62.5%
Juju's on the meat, so...

10:04.866 --> 10:06.466 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

10:06.600 --> 10:07.800 align:start position:10% line:10% size:27.5%
Over there?

10:07.933 --> 10:09.000 align:start position:25% line:79.33% size:47.5%
You cut it in half.
[Indistinct].

10:09.133 --> 10:11.600 align:start position:27.5% line:79.33% size:45%
We have a jalapeño
and banana pepper.

10:11.733 --> 10:12.833 align:start position:37.5% line:84.67% size:22.5%
Alan: OK.

10:12.966 --> 10:14.333 align:start position:47.5% line:79.33% size:27.5%
You want to
cut them in half.

10:14.466 --> 10:15.933 align:start position:42.5% line:10% size:45%
[Speaking Spanish]

10:18.700 --> 10:20.933 align:start position:50% line:10% size:22.5%
Good job.
[Speaks Spanish]

10:22.233 --> 10:23.500 align:start position:22.5% line:84.67% size:55%
It smells really good.

10:23.633 --> 10:26.766 align:start position:27.5% line:79.33% size:40%
OK. Do--así como
eyeball a tablespoon.

10:26.900 --> 10:28.566 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

10:33.566 --> 10:36.433 align:start position:27.5% line:10% size:40%
We don't want to
super-brown everything.

10:36.566 --> 10:38.133 align:start position:27.5% line:10% size:47.5%
We want it to wilt.

10:38.266 --> 10:39.633 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

10:39.766 --> 10:40.866 align:start position:32.5% line:10% size:35%
You can do it.

10:41.000 --> 10:42.333 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

10:42.466 --> 10:44.866 align:start position:20% line:10% size:57.5%
OK. Now we want the pan

10:45.000 --> 10:47.266 align:start position:22.5% line:10% size:52.5%
to be really hot, OK?
Juju: More oil?

10:47.400 --> 10:49.266 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

10:51.366 --> 10:52.300 align:start position:42.5% line:10% size:12.5%
Yeah.

10:52.433 --> 10:53.533 align:start position:37.5% line:84.67% size:25%
[Sizzling]

10:53.666 --> 10:55.166 align:start position:30% line:79.33% size:35%
OK. All right.
[Speaks Spanish].

10:55.300 --> 10:56.733 align:start position:20% line:84.67% size:57.5%
We can rinse our hands.

10:59.266 --> 11:00.300 align:start position:30% line:10% size:40%
[Speaks Spanish]

11:00.433 --> 11:02.200 align:start position:27.5% line:10% size:47.5%
This is the secret.

11:02.333 --> 11:04.266 align:start position:25% line:79.33% size:47.5%
One thing I learned
from parrilla is, like,

11:04.400 --> 11:08.666 align:start position:27.5% line:79.33% size:47.5%
don't flip the meat
until it sweats.

11:08.800 --> 11:13.300 align:start position:22.5% line:79.33% size:57.5%
OK. So now you're gonna
add half of the tequila.

11:13.433 --> 11:14.633 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

11:14.766 --> 11:17.633 align:start position:10% line:10% size:42.5%
Juju: Oh, my God.

11:17.766 --> 11:20.000 align:start position:30% line:79.33% size:40%
Sami: Watch out.
Alan: So fun.

11:20.133 --> 11:22.533 align:start position:22.5% line:79.33% size:50%
Pati: OK. Now limón.
Go. Lime, lime, lime.

11:22.666 --> 11:23.566 align:start position:37.5% line:10% size:25%
That's it!

11:23.700 --> 11:25.766 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

11:25.900 --> 11:26.900 align:start position:10% line:10% size:52.5%
Mmm. That looks good.

11:27.033 --> 11:28.366 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

11:32.566 --> 11:33.666 align:start position:22.5% line:10% size:52.5%
Most important things

11:33.800 --> 11:35.466 align:start position:22.5% line:84.67% size:55%
about a good taco are?

11:35.600 --> 11:36.800 align:start position:10% line:84.67% size:22.5%
Tortilla.

11:36.933 --> 11:38.766 align:start position:22.5% line:79.33% size:52.5%
You know the tortilla
is so good

11:38.900 --> 11:40.833 align:start position:22.5% line:84.67% size:52.5%
if it starts puffing.

11:40.966 --> 11:43.100 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

11:43.233 --> 11:45.500 align:start position:35% line:10% size:27.5%
Juju: Yeah?
[Pati speaking Spanish]

11:45.633 --> 11:46.633 align:start position:10% line:10% size:35%
Looks so good.

11:46.766 --> 11:50.566 align:start position:37.5% line:10% size:25%
Some onion
and some guac.

11:50.700 --> 11:52.000 align:start position:35% line:10% size:30%
Pati: Salud.
Juju: Salud.

11:52.133 --> 11:54.933 align:start position:35% line:10% size:30%
Sami: Salud.
Alan: Salud.

11:55.066 --> 11:56.433 align:start position:37.5% line:84.67% size:22.5%
Pati: Ha!

11:56.566 --> 11:58.500 align:start position:37.5% line:79.33% size:25%
Pati: Mmm!
Alan: It's good.

11:58.633 --> 11:59.933 align:start position:27.5% line:84.67% size:42.5%
Sami: It's great.

12:00.066 --> 12:02.100 align:start position:27.5% line:84.67% size:47.5%
Pati: Mmm! Awesome!

12:02.233 --> 12:12.200 align:start position:47.5% line:84.67% size:2.5%
♪

12:13.966 --> 12:15.633 align:start position:37.5% line:10% size:52.5%
[Pati speaks Spanish]

12:15.766 --> 12:18.633 align:start position:10% line:10% size:80%
Pati: In Yucatán, guayaberas are
more than a fashion statement.

12:18.766 --> 12:22.933 align:start position:15% line:79.33% size:67.5%
The industry is an economic
pillar for many families.

12:23.066 --> 12:25.400 align:start position:22.5% line:79.33% size:50%
The region was known
for growing henequen,

12:25.533 --> 12:28.466 align:start position:20% line:79.33% size:60%
a plant similar to agave
used for making many things,

12:28.600 --> 12:30.866 align:start position:17.5% line:84.67% size:62.5%
including ropes and bags,

12:31.000 --> 12:34.600 align:start position:10% line:79.33% size:80%
but when that industry collapsed
in the early 1900s,

12:34.733 --> 12:38.266 align:start position:12.5% line:79.33% size:75%
many farmers turned to the new
guayabera making industry.

12:38.400 --> 12:40.233 align:start position:15% line:84.67% size:67.5%
[Sewing machine chattering]

12:40.366 --> 12:42.633 align:start position:30% line:79.33% size:35%
Eliodoro Xicum
and his wife Mariá Isabella

12:42.766 --> 12:44.233 align:start position:22.5% line:79.33% size:52.5%
were at the beginning
of that wave

12:44.366 --> 12:46.700 align:start position:27.5% line:79.33% size:42.5%
of farmers turned
guayabera makers.

12:50.533 --> 12:52.200 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

12:54.833 --> 12:56.233 align:start position:17.5% line:10% size:65%
Pati, voice-over: Eliodoro
has been making guayaberas

12:56.366 --> 12:57.800 align:start position:30% line:84.67% size:40%
since he was 18.

13:00.266 --> 13:02.866 align:start position:10% line:84.67% size:77.5%
He has every style in his shop.

13:06.133 --> 13:07.466 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

13:17.133 --> 13:18.466 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
But learning the craft

13:18.600 --> 13:21.466 align:start position:32.5% line:79.33% size:35%
required going
against his father's wishes.

13:25.266 --> 13:27.300 align:start position:22.5% line:79.33% size:52.5%
His father wanted him
to work the fields,

13:27.433 --> 13:30.666 align:start position:20% line:79.33% size:60%
but Eliodoro was worried
about making ends meet.

13:32.166 --> 13:33.833 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

13:56.000 --> 13:57.200 align:start position:10% line:10% size:7.5%
Ah.

14:03.733 --> 14:05.400 align:start position:17.5% line:79.33% size:65%
Pati, voice-over: Eliodoro
and Mariá Isabella

14:05.533 --> 14:09.600 align:start position:12.5% line:79.33% size:72.5%
now have 9 kids of their own,
8 daughters and 1 son,

14:09.733 --> 14:11.700 align:start position:27.5% line:84.67% size:42.5%
1 rebellious son.

14:11.833 --> 14:15.300 align:start position:10% line:79.33% size:77.5%
I guess the guava fruit doesn't
fall far from the tree.

14:16.466 --> 14:18.033 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

15:01.933 --> 15:03.400 align:start position:10% line:79.33% size:77.5%
Pati, voice-over: Before I cook
with their son,

15:03.533 --> 15:05.266 align:start position:15% line:84.67% size:67.5%
I want you to cook with me.

15:05.400 --> 15:10.766 align:start position:47.5% line:84.67% size:2.5%
♪

15:10.900 --> 15:14.466 align:start position:22.5% line:79.33% size:52.5%
So I'm gonna start an
Edam cheese and potato galette,

15:14.600 --> 15:17.633 align:start position:20% line:79.33% size:57.5%
and the first thing I'm
gonna do is the filling

15:17.766 --> 15:19.033 align:start position:20% line:84.67% size:57.5%
of that potato galette.

15:19.166 --> 15:22.766 align:start position:27.5% line:79.33% size:42.5%
I have my skillet
at medium heat,

15:22.900 --> 15:25.266 align:start position:12.5% line:79.33% size:72.5%
and I'm going to add a couple
of tablespoons

15:25.400 --> 15:27.200 align:start position:27.5% line:84.67% size:47.5%
of unsalted butter.

15:27.333 --> 15:29.600 align:start position:27.5% line:79.33% size:47.5%
I'm gonna add a cup
of white onion

15:29.733 --> 15:31.033 align:start position:17.5% line:84.67% size:62.5%
that I already chopped...

15:31.166 --> 15:32.633 align:start position:37.5% line:84.67% size:25%
[Sizzling]

15:32.766 --> 15:36.133 align:start position:22.5% line:79.33% size:55%
and then I'm gonna add
a banana chile

15:36.266 --> 15:38.933 align:start position:15% line:84.67% size:70%
or guero chile, blond chile.

15:39.066 --> 15:42.766 align:start position:27.5% line:79.33% size:45%
It's kind of spicy
with a little bit

15:42.900 --> 15:45.733 align:start position:10% line:84.67% size:77.5%
of a bitter taste that lingers.

15:45.866 --> 15:49.766 align:start position:17.5% line:79.33% size:65%
I like to remove the seeds
for this one.

15:52.633 --> 15:54.233 align:start position:32.5% line:84.67% size:32.5%
So here goes,

15:54.366 --> 15:58.433 align:start position:15% line:79.33% size:70%
and then I'm adding a couple
of garlic cloves

15:58.566 --> 15:59.933 align:start position:20% line:84.67% size:57.5%
that I already chopped.

16:00.066 --> 16:02.700 align:start position:22.5% line:79.33% size:55%
So now that we made it
to this point,

16:02.833 --> 16:05.233 align:start position:15% line:84.67% size:67.5%
I am gonna add Swiss chard,

16:05.366 --> 16:09.000 align:start position:15% line:79.33% size:65%
but I am adding it because
it's very hard to find chaya,

16:09.133 --> 16:12.166 align:start position:15% line:79.33% size:67.5%
so if you can't find chaya,
you can use Swiss chard,

16:12.300 --> 16:15.266 align:start position:15% line:79.33% size:70%
or you can use a combination
of Swiss chard, spinach,

16:15.400 --> 16:17.300 align:start position:12.5% line:84.67% size:75%
watercress, or either of them,

16:17.433 --> 16:20.700 align:start position:20% line:79.33% size:57.5%
and to use Swiss chard,
remember to remove

16:20.833 --> 16:23.866 align:start position:20% line:84.67% size:57.5%
the leaf from the stem.

16:24.000 --> 16:25.833 align:start position:22.5% line:84.67% size:55%
Then you just chop it.

16:27.366 --> 16:30.533 align:start position:30% line:79.33% size:42.5%
And I have 4 cups
that I already sliced.

16:30.666 --> 16:34.000 align:start position:22.5% line:79.33% size:52.5%
We're gonna cook this
until the Swiss chard wilts

16:34.133 --> 16:38.700 align:start position:17.5% line:79.33% size:62.5%
and you can see the color
changing to a deeper green.

16:38.833 --> 16:41.900 align:start position:20% line:84.67% size:57.5%
Oh. It is looking good.

16:42.033 --> 16:45.033 align:start position:30% line:79.33% size:40%
So I'm gonna mix
the creamy sauce

16:45.166 --> 16:47.566 align:start position:20% line:84.67% size:57.5%
for the potato galette.

16:47.700 --> 16:49.566 align:start position:22.5% line:79.33% size:52.5%
The cream sauce takes
two cups of milk,

16:49.700 --> 16:52.266 align:start position:25% line:79.33% size:45%
two cups of cream,
1 1/4 teaspoon of salt,

16:52.400 --> 16:55.666 align:start position:30% line:79.33% size:40%
and 1/2 teaspoon
of black pepper.

16:55.800 --> 16:58.300 align:start position:15% line:84.67% size:67.5%
So I have my cast-iron pan,

16:58.433 --> 17:01.433 align:start position:30% line:79.33% size:42.5%
and I'm gonna add
some butter to it.

17:01.566 --> 17:05.066 align:start position:12.5% line:79.33% size:75%
OK. And then what I'm gonna do
is I'm gonna add

17:05.200 --> 17:09.833 align:start position:12.5% line:79.33% size:75%
some of the cream that I mixed
to the bottom,

17:09.966 --> 17:12.533 align:start position:20% line:79.33% size:60%
and then I want to start
layering my potatoes,

17:12.666 --> 17:17.566 align:start position:22.5% line:79.33% size:55%
which I already peeled
and thinly sliced.

17:17.700 --> 17:20.666 align:start position:32.5% line:79.33% size:37.5%
I used 3 pounds
of russet potatoes,

17:20.800 --> 17:24.600 align:start position:12.5% line:79.33% size:72.5%
and I keep them in cold water
so they won't brown.

17:24.733 --> 17:27.666 align:start position:12.5% line:79.33% size:72.5%
I feel like I'm dealing cards
at a casino.

17:27.800 --> 17:29.500 align:start position:27.5% line:84.67% size:42.5%
I love blackjack.

17:29.633 --> 17:33.666 align:start position:27.5% line:79.33% size:42.5%
OK. Another layer
until I can still see

17:33.800 --> 17:35.500 align:start position:22.5% line:84.67% size:52.5%
the cream milk sauce.

17:35.633 --> 17:39.266 align:start position:10% line:84.67% size:77.5%
So now I'm gonna add my filling

17:39.400 --> 17:43.500 align:start position:25% line:79.33% size:50%
with greens seasoned
with this banana pepper.

17:43.633 --> 17:47.600 align:start position:42.5% line:79.33% size:17.5%
So yum!
So I'm gonna pour some milk.

17:47.766 --> 17:51.500 align:start position:20% line:79.33% size:60%
OK. So once you're here,
you want to continue

17:51.633 --> 17:55.000 align:start position:10% line:84.67% size:77.5%
until you can see no more milk.

17:55.133 --> 17:57.833 align:start position:12.5% line:84.67% size:75%
I have my oven at 400 degrees,

17:57.966 --> 18:00.633 align:start position:22.5% line:79.33% size:52.5%
and I'm gonna bake it
for 30 minutes.

18:00.766 --> 18:02.233 align:start position:25% line:84.67% size:50%
So my oven is ready.

18:02.366 --> 18:06.366 align:start position:47.5% line:84.67% size:2.5%
♪

18:06.500 --> 18:09.566 align:start position:15% line:79.33% size:67.5%
About 3 hours away from his
father's guayabera workshop

18:09.700 --> 18:13.266 align:start position:27.5% line:79.33% size:47.5%
in the vibrant city
of Valladolid,

18:13.400 --> 18:17.800 align:start position:20% line:79.33% size:60%
Chef Elio Xicum is doing
his own kind of weaving.

18:17.933 --> 18:21.800 align:start position:25% line:79.33% size:50%
He's weaving stories
in the form of food.

18:21.933 --> 18:24.333 align:start position:12.5% line:79.33% size:75%
As head chef at the restaurant
Don Diablo,

18:24.466 --> 18:26.700 align:start position:17.5% line:79.33% size:62.5%
he takes the rich flavors
of the Yucatán

18:26.833 --> 18:30.600 align:start position:15% line:79.33% size:67.5%
and makes dishes that honor
his culture in innovative ways.

18:30.733 --> 18:33.400 align:start position:20% line:84.67% size:57.5%
One dish is actually...

18:33.533 --> 18:34.966 align:start position:35% line:84.67% size:30%
a guayabera!

18:37.500 --> 18:41.600 align:start position:12.5% line:79.33% size:72.5%
And walking to the restaurant
where he works is a delight.

18:41.733 --> 18:46.566 align:start position:47.5% line:84.67% size:2.5%
♪

18:46.700 --> 18:49.500 align:start position:50% line:10% size:40%
[Speaks Spanish]

18:49.633 --> 18:52.733 align:start position:10% line:84.67% size:80%
Valladolid is an exuberant city,

18:52.866 --> 18:54.133 align:start position:15% line:84.67% size:67.5%
buzzing with street vendors

18:54.266 --> 18:56.300 align:start position:35% line:79.33% size:30%
and colorful
colonial architecture.

18:56.433 --> 19:02.666 align:start position:47.5% line:84.67% size:2.5%
♪

19:02.800 --> 19:04.533 align:start position:12.5% line:84.67% size:75%
The city's main square is home

19:04.666 --> 19:07.300 align:start position:30% line:79.33% size:37.5%
to the stunning
San Servacio Cathedral,

19:07.433 --> 19:10.266 align:start position:30% line:79.33% size:40%
which dates back
to the 16th century,

19:10.400 --> 19:11.733 align:start position:32.5% line:84.67% size:35%
but I digress.

19:11.866 --> 19:19.733 align:start position:47.5% line:84.67% size:2.5%
♪

19:21.833 --> 19:23.666 align:start position:10% line:10% size:80%
[Elio and Pati speaking Spanish]

19:31.900 --> 19:35.200 align:start position:10% line:84.67% size:25%
Pati: Wow!

19:35.333 --> 19:37.066 align:start position:10% line:79.33% size:77.5%
Pati, voice-over: The guayabera
recipe was designed

19:37.200 --> 19:39.833 align:start position:25% line:79.33% size:47.5%
to honor his father
and uses ingredients inspired

19:39.966 --> 19:41.533 align:start position:17.5% line:84.67% size:62.5%
by his family's cooking--

19:41.666 --> 19:44.766 align:start position:10% line:79.33% size:77.5%
a taquito made with Edam cheese
instead of a tortilla,

19:44.900 --> 19:47.500 align:start position:27.5% line:79.33% size:47.5%
stuffed with chaya,
a spinach-like plant

19:47.633 --> 19:49.000 align:start position:22.5% line:84.67% size:55%
native to the Yucatán,

19:49.133 --> 19:53.833 align:start position:17.5% line:79.33% size:62.5%
set on top of a guayabera
stenciled with avocado sauce.

19:55.666 --> 19:57.566 align:start position:20% line:10% size:57.5%
[Elio speaking Spanish]

20:12.900 --> 20:14.333 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
Through cooking, Chef Elio

20:14.466 --> 20:18.333 align:start position:25% line:79.33% size:50%
honors his community
and Mayan roots,

20:18.466 --> 20:20.800 align:start position:25% line:79.33% size:50%
highlighting stories
of social injustices

20:20.933 --> 20:25.533 align:start position:22.5% line:79.33% size:55%
that he and his family
have experienced or witnessed.

20:25.666 --> 20:27.833 align:start position:37.5% line:10% size:25%
[Sizzling]

20:27.966 --> 20:29.733 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

20:41.766 --> 20:43.600 align:start position:50% line:10% size:40%
[Speaking Mayan]

20:51.533 --> 20:53.566 align:start position:42.5% line:10% size:45%
[Speaking Spanish]

21:30.900 --> 21:32.366 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
Through these stories,

21:32.500 --> 21:36.433 align:start position:12.5% line:79.33% size:75%
Chef Elio shares the legacy of
his community and his family,

21:36.566 --> 21:38.700 align:start position:25% line:79.33% size:50%
and maybe his father
can't blame him

21:38.833 --> 21:40.066 align:start position:15% line:84.67% size:67.5%
for him going into cooking.

21:40.200 --> 21:42.400 align:start position:12.5% line:10% size:75%
That's who he learned it from.

21:42.533 --> 21:44.333 align:start position:20% line:10% size:57.5%
[Elio speaking Spanish]

21:58.966 --> 22:00.400 align:start position:10% line:10% size:20%
[Crunch]

22:38.600 --> 22:39.966 align:start position:20% line:79.33% size:60%
Pati, voice-over: Elio's
guayabera was designed

22:40.100 --> 22:42.400 align:start position:30% line:79.33% size:35%
by his father,
a supportive gesture.

22:42.533 --> 22:45.066 align:start position:17.5% line:10% size:65%
However, his parents still
have yet to show

22:45.200 --> 22:46.666 align:start position:22.5% line:10% size:52.5%
the ultimate support.

22:46.800 --> 22:48.533 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

23:18.966 --> 23:20.733 align:start position:10% line:10% size:80%
Pati, voice-over: Whether or not
they cook together,

23:20.866 --> 23:24.733 align:start position:17.5% line:10% size:60%
Eliodoro Sr. has finally
accepted one difficult truth.

23:24.866 --> 23:26.200 align:start position:27.5% line:10% size:45%
[Speaking Spanish]

23:34.466 --> 23:38.200 align:start position:47.5% line:84.67% size:2.5%
♪

23:38.333 --> 23:40.133 align:start position:25% line:79.33% size:50%
Pati: As my potatoes
are cooking,

23:40.266 --> 23:41.833 align:start position:10% line:79.33% size:77.5%
I'm gonna tell you a little bit
about the cheese

23:41.966 --> 23:45.000 align:start position:12.5% line:79.33% size:72.5%
I'm about to grate, which you
may have seen of course.

23:45.133 --> 23:46.666 align:start position:27.5% line:84.67% size:42.5%
It's Edam cheese,

23:46.800 --> 23:49.100 align:start position:27.5% line:79.33% size:47.5%
but this cheese got
to the Yucatán

23:49.233 --> 23:52.000 align:start position:12.5% line:84.67% size:72.5%
in the henequen hacienda era.

23:52.133 --> 23:55.966 align:start position:22.5% line:79.33% size:55%
It is an integral part
of Yucatecan cuisine.

23:56.100 --> 23:57.733 align:start position:27.5% line:84.67% size:45%
I know. It's wild.

23:57.866 --> 24:02.166 align:start position:17.5% line:79.33% size:62.5%
The flavor of Edam cheese
is so sharp, so strong,

24:02.300 --> 24:05.066 align:start position:12.5% line:84.67% size:75%
but it also beautifully melts.

24:05.200 --> 24:07.533 align:start position:32.5% line:84.67% size:35%
Mmm, mmm, mmm!

24:07.666 --> 24:09.266 align:start position:25% line:84.67% size:50%
Looking really good.

24:09.400 --> 24:12.933 align:start position:20% line:79.33% size:60%
You can see the potatoes
have been cooking in here,

24:13.066 --> 24:17.166 align:start position:22.5% line:79.33% size:55%
and now just shower it
with cheese.

24:17.300 --> 24:19.033 align:start position:45% line:84.67% size:10%
Yum!

24:19.166 --> 24:22.433 align:start position:30% line:79.33% size:37.5%
Careful because
it's still saucy.

24:22.566 --> 24:25.833 align:start position:12.5% line:79.33% size:72.5%
Gonna put it back in the oven
for another 30 minutes.

24:25.966 --> 24:28.333 align:start position:30% line:84.67% size:37.5%
[Timer ticking]

24:28.466 --> 24:29.800 align:start position:42.5% line:84.67% size:15%
[Ding]

24:31.300 --> 24:34.500 align:start position:12.5% line:84.67% size:72.5%
What a beauty. What a beauty!

24:34.633 --> 24:38.200 align:start position:17.5% line:79.33% size:60%
I love delicious messes,
and this is a delicious mess.

24:38.333 --> 24:41.133 align:start position:22.5% line:79.33% size:52.5%
Oh. Now we're getting
all cheesy.

24:43.566 --> 24:46.733 align:start position:32.5% line:84.67% size:35%
Mmm, mmm, mmm!

24:46.866 --> 24:51.133 align:start position:20% line:84.67% size:57.5%
It is crazy comforting.

24:51.266 --> 24:52.466 align:start position:32.5% line:84.67% size:35%
So much sazon,

24:52.600 --> 24:54.833 align:start position:17.5% line:10% size:65%
and it's so--the cheese is

24:54.966 --> 24:56.933 align:start position:12.5% line:10% size:75%
mixing with the wilted greens,

24:57.066 --> 24:59.500 align:start position:12.5% line:10% size:72.5%
and the potatoes are so soft,

24:59.633 --> 25:01.566 align:start position:10% line:10% size:77.5%
and the cheese created a crust.

25:01.700 --> 25:02.800 align:start position:45% line:10% size:10%
Mmm.

25:05.566 --> 25:06.966 align:start position:45% line:10% size:10%
Yum!

25:07.100 --> 25:17.066 align:start position:47.5% line:10% size:2.5%
♪

25:23.966 --> 25:25.566 align:start position:27.5% line:10% size:42.5%
Pati: For recipes
and information

25:25.700 --> 25:27.266 align:start position:15% line:10% size:67.5%
from this episode and more,

25:27.400 --> 25:29.366 align:start position:25% line:10% size:50%
visit patijinich.com

25:29.500 --> 25:30.866 align:start position:35% line:10% size:30%
and connect.

25:31.000 --> 25:32.933 align:start position:15% line:10% size:70%
Find me on Facebook, TikTok,

25:33.066 --> 25:34.266 align:start position:27.5% line:10% size:47.5%
Twitter, Instagram,

25:34.400 --> 25:37.566 align:start position:17.5% line:10% size:65%
and Pinterest @PatiJinich.

25:37.700 --> 25:40.000 align:start position:17.5% line:79.33% size:65%
Announcer: "Pati's Mexican
Table" is brought to you by...

25:40.133 --> 25:47.366 align:start position:47.5% line:84.67% size:2.5%
♪

25:47.500 --> 25:49.966 align:start position:35% line:10% size:25%
Announcer:
La Costeña. ¡por sabor!

25:50.100 --> 25:51.533 align:start position:15% line:84.67% size:70%
Men: ♪ Avocados from Mexico 

25:51.666 --> 25:55.066 align:start position:47.5% line:84.67% size:2.5%
♪

25:55.200 --> 25:57.466 align:start position:17.5% line:10% size:65%
Announcer: Stand together.
Helping every person rise.

25:57.600 --> 25:59.933 align:start position:27.5% line:10% size:40%
More information
at standtogether.org.

26:00.133 --> 26:04.966 align:start position:22.5% line:10% size:55%
[Acoustic guitar plays
Nationwide jingle]

26:05.100 --> 26:08.366 align:start position:22.5% line:79.33% size:50%
Announcer: Here, the
typical arroz con pollo or not.

26:08.500 --> 26:10.966 align:start position:27.5% line:79.33% size:47.5%
Unfollow la Receta.
Mahatma Rice.

26:11.100 --> 26:13.300 align:start position:22.5% line:79.33% size:52.5%
Announcer: Levenger--
nearly 40 years of craftmanship

26:13.433 --> 26:16.666 align:start position:22.5% line:79.33% size:52.5%
for readers, writers,
thinkers, and doers.

26:16.800 --> 26:18.400 align:start position:15% line:10% size:67.5%
Announcer: Proud to support
"Pati's Mexican Table"

26:18.533 --> 26:20.166 align:start position:22.5% line:10% size:52.5%
on public television.

26:23.333 --> 26:25.933 align:start position:47.5% line:84.67% size:2.5%
♪