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>> Pati Narrates: 
 Los Cabos, Mexico.

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Down at the Southern tip 
 of the Baja Peninsula,

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one of Mexico's most popular 
 tourist destinations

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is also one of 
 its newest cities.

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But there's a unique history 
here that dates back centuries.

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>> The pirates used to 
come and hide right there

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in the bay of 
Cabo San Lucas.

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>> I'm following this 
 Chef and food historian

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off the beaten path to find 
 traces of that European

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pirate influence 
 still alive today.

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It's the same 
technique as pizza!

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I'm taking that European 
 influence into my kitchen too

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with a mouthwatering, cheesy, 
 veggie-loaded Mexican lasagne.

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Look at all those layers!

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And a crispy and plump shrimp 
 salad topped with the tastiest

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roasted vegetable vinaigrette.

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You have to make this 
lasagne in your home.

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You do, you do!

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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 Costeña. 
Taste that transcends.

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More information 
at mexicorico.com

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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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>> Coronado Dulce 
de Leche Caramel,

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proud to support 
Pati's Mexican Table.

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♪ Avocados from Mexico

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>> The Ministry Of 
Agriculture, Livestock,

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Rural Development, 
Fisheries And Mexbest.

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>> I love dishes where you can 
get many things in one forkful,

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and lasagne is just perfect 
for that because you have

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different fillings, the sauce, 
the crispy cheese on top,

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you have the soft pasta, 
and I am making an outrageous

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Veggie-loaded Mexican Lasagne, 
and you are going to love it.

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We'll make 2 different fillings, 
one sauce and one topping,

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and we won't get 
frazzled because

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I'll walk you 
through it!

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The first thing we'll 
do is a salsa roja.

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I'll add 2 pounds of 
ripe roma tomatoes.

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So this is a traditional 
Mexican salsa roja.

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Very basic, but 
really delicious.

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2 serranos, 
2 garlic cloves.

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Just enough water to 
cover my ingredients,

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and I'll place it 
over medium-high heat,

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and I'll cook this until the 
tomatoes are really

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soft and mushy.

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For my first filling, I'll add 
2 tablespoons of butter.

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My kids love lasagne, so 
when we're not eating tacos,

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my boys are asking 
either for pasta or lasagne,

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and I think they have the same 
cravings I do when hungry,

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they wanna have 
something that has

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a lot going on in the 
same baking dish.

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I'll add 2 cups of 
thinly sliced leeks,

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1.5 cups of thinly 
sliced scallions,

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and if you notice with 
these 2 ingredients,

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they're like mild 
versions of onion,

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and the leeks 
are just lovely

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but people don't use them 
that much, I love leeks.

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When people think 
of Mexican food,

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they don't think much about 
vegetable options

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or grains or beans, 
people usually think meat,

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cheese, tacos, and 
it's true, we love meat,

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cheese and tacos, but we have 
a universe of possibilities

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when it comes to veggie 
side dishes and fillings.

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I'll chop 
2 garlic cloves.

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Lasagne is always a 
crowdpleaser in my house,

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and I mean everywhere I go, 
and I think it just speaks

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about a lot of people coming 
together to eat lasagne,

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because lasagne is always 
big and meant to share,

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and when you make it Mexicana, 
it says even more things.

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The next thing I'll add is half 
a pound of sliced mushrooms.

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Mushrooms usually scream for 
a lot more salt than other

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vegetables because 
they're so watery and spongey,

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so I'm adding 
1 teaspoon of salt,

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some freshly 
ground black pepper.

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I want to 
quickly sear

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before they start 
letting out their juices.

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It's very easy to 
just make them bland.

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You have to help 
the mushrooms shine,

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and I think 
browning really does it,

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and butter 
definitely helps.

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I have here 1 pound of 
baby spinach that

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I just blanched in 
hot boiling water.

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You have to make sure you 
really strain the spinach

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because I don't want 
a soggy lasagne.

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Yes, the lasagne will have 
fillings and sauce and

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it's supposed to be wet 
inside and crispy on top,

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but it has to be the right 
kind of sauce and moisture.

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I don't want it to be 
soaked in spinach liquid,

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so I'm pressing 
as much as I can,

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and you have to press 
a lot with the spinach,

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and you can see how much 
liquid is still coming out.

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And I'm watching 
my veggies here -

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oh, look at this!

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You can see 
how beautiful

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the mushrooms 
are browning, mmm!

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I'm going to mix 
here 2 eggs

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with 2 cups of 
ricotta cheese

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because we are going 
to make this spinach,

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mushroom, leek, scallion 
layer be cheesy,

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thick and puffy.

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Then I'll add 2 cups 
of ricotta cheese.

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We want it to cool before we 
add it to the ricotta

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and egg mixture because 
we don't want it to cook

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the egg and 
ricotta mixture.

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Okay, now I'll continue 
making my tomato sauce

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or my salsa roja,

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and I have here 
my cooked tomatoes.

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Super soft, mushy, 
the skin has come off,

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and I am dropping 
everything in here.

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That's another thing Italians 
and Mexicans have in common,

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we just love our tomatoes 
and we love our tomatoes

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ripe, soft, 
juicy and sweet.

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I'm also adding 
the garlic cloves.

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So I have my 2 chiles, 
and I'll add 1 first.

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I wanna add heat a little at a 
time because I want to

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make sure it's 
the amount of heat I want.

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1 teaspoon of salt. 
Just a slice of an onion.

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(blender whirs)

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You know what Mexicans 
use this salsa roja for?

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Everything!

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Enchiladas, chilaquiles, 
tacos, quesadillas,

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just like this for everything! 
Taquitos, carnitas, everything.

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I'm gonna taste 
for heat.

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Mmm, it's feisty 
and so spicy,

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so I won't add 
this other chile,

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I'm gonna set my 
saucepan over medium heat,

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and I'll add 1 tablespoon 
of vegetable oil.

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So once it's hot 
we'll shock the sauce,

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let it season 
and thicken.

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I wanna add 3 tablespoons 
of tomato paste.

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Because it's gonna 
go in the lasagne,

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I want it to be much thicker 
and intensely flavored.

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Then I'll add 1 cup 
of vegetable broth.

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Then we'll let this 
cook for 3 - 4 minutes,

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turn it off, and 
this is our salsa roja.

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My spinach, mushroom, leek, 
scallion mixture has cooled.

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I'll start adding 
my egg and ricotta mixture

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a little bit at a time.

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Ooh, look how pretty!

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As it bakes between 
the lasagne sheets,

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that egg and ricotta are 
gonna cook as in quiche,

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they're gonna 
make volume.

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I'll add some 
black pepper,

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and another 
teaspoon of salt

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because we added 
a lot of cheese and eggs,

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and now we'll 
make the next layer,

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and the next layer is gonna 
have more of my favorite

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Mexican ingredients.

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It's going to have zucchini, 
corn and poblano peppers.

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I don't want soggy, 
wilted zucchini,

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that has no room in 
my lasagne, nor yours.

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When I cut into 
the zucchini,

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you can see all the water 
that's coming out.

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I mean, look at 
all the drops!

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As I slice it, I'll add 
2 tablespoons of olive oil

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in here because 
I want it to start heating.

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So we'll do 
2 zucchinis,

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and then season them 
with salt and pepper.

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When you sear the zucchini, 
you are making it lock

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whatever moisture is 
gonna stay inside.

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We just want them 
to brown quickly

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on one side, 
then the other.

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They brown 
really nicely.

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So yes, you could grab all these 
ingredients and blanch them,

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and throw them in the lasagne, 
but then what's the point?

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You need to 
make sure everything

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you add in there 
is irresistible.

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So let me add some more 
oil and butter to the pan.

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So for this 
lasagne layer,

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I'll cook some onions 
with poblano and corn.

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We'll do 
1.5 white onions.

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It may seem like 
a lot of onion to you,

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but it's not because 
it's gonna wilt.

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You don't want 
stingy, thin fillings,

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you want chubby, 
substantial fillings.

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I'm adding 4 poblano 
chiles that I've roasted,

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peeled and 
thinly sliced.

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I'll add 
1 teaspoon of salt.

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This is such a classic 
Mexican combination,

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it's used in 
so many ways.

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If you added cheese,

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you could have the most 
spectacular quesadillas.

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If you threw in some shrimp, 
chicken or beef tips, fajitas.

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And the last thing 
I'll add here is some corn.

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Just gonna shave my 
kernels off this corn.

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I'll cook this for, like, 
10 seconds because I don't want

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to overcook the corn, and 
I still want it to be crunchy.

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I have everything I need, 
my fillings and sauce,

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I'm just gonna cook my pasta 
and I'll be ready to build.

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>> Pati: The inspiration 
for this lasagne,

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a fusion of Mexican 
and Italian cuisines,

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comes from 
 an unlikely place.

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Los Cabos, one of Baja 
 peninsula's most popular

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tourist destinations right 
down at the bottom tip.

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Luxury hotels, fine 
 dining, shopping,

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sailing all in the comforts 
 of a beautiful blue bay.

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But just off the beaten 
 path away from

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Cabo's modern exterior,

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this restauranteur 
 and food historian

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is discovering traces of 
 a rich culinary history.

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>> People who used to come 
for vacations used to say

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there was no history in Baja 
or no history in Los Cabos

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because everything 
seemed new.

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When I started 
working in restaurants,

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I knew it was more 
than they said it was.

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00:13:25,666 --> 00:13:29,233
>> She began working in 
 Cabo San Lucas as a waitress

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when she was 
 a teenager.

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00:13:31,733 --> 00:13:35,266
Today she owns and operates 
 some of the most successful

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restaurants in Cabo, but her 
 passion for Baja's culinary

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history has led us to the 
 tiny village of Miraflores,

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just a short 
 drive away from Cabo.

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00:13:45,633 --> 00:13:48,000
>> Cabo has always been 
so important because

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00:13:48,066 --> 00:13:49,866
its famous histories.

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The pirates used to 
come and hide right there

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in the bay of 
Cabo San Lucas.

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>> The perfect place to hide! 
>> Exactly!

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>> Pati: As she explains, 
 some of those pirates,

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including Europeans 
 from England,

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France and Italy actually 
 stayed and settled in with

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00:14:07,100 --> 00:14:10,300
the native and Spanish people 
 already living in the

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Southern tip of the peninsula, 
 like right here in Miraflores.

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00:14:15,066 --> 00:14:17,700
So tell me about the 
combinations that have

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given us the food 
you are now finding.

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00:14:21,366 --> 00:14:24,500
>> In my research, the 
missionaries combined

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00:14:24,566 --> 00:14:28,666
whatever they had then, 
and they adapted from

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00:14:28,733 --> 00:14:31,633
what they had 
here at the time.

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00:14:31,700 --> 00:14:33,566
>> Pati: And because 
 tasting history

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00:14:33,633 --> 00:14:36,600
is always better than 
 just talking about it,

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00:14:36,666 --> 00:14:41,666
she's taking me to the home of 
 one of her very good friends.

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00:14:41,733 --> 00:14:46,700
You found an old recipe that 
tells a bit of the past history

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00:14:46,766 --> 00:14:49,466
of Baja in her family.

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00:14:53,333 --> 00:14:54,933
>> As long as it's 
delicious though,

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00:14:55,000 --> 00:14:57,633
it's the links, 
there's links to the future,

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00:14:57,700 --> 00:14:59,733
you're finding the 
links to the past.

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00:15:02,366 --> 00:15:06,100
>> You're making masa, but 
not like for a flour tortilla,

239
00:15:06,166 --> 00:15:09,300
this is masa like for pasta. 
>> Yes.

240
00:15:09,366 --> 00:15:12,433
>> So it's that 
Mediterranean, Italian,

241
00:15:12,500 --> 00:15:15,466
Spanish influence, right? 
>> Correct.

242
00:15:41,033 --> 00:15:42,500
>> Ooh!

243
00:15:42,566 --> 00:15:44,566
You didn't know 
these recipes before,

244
00:15:44,633 --> 00:15:46,566
you're learning them 
as you go?

245
00:15:46,633 --> 00:15:47,766
>> Yes.

246
00:15:47,833 --> 00:15:49,533
>> It's the same 
technique as pizza!

247
00:15:49,600 --> 00:15:51,000
(laughs)

248
00:16:00,900 --> 00:16:03,100
>> So a few garlic 
cloves we sliced.

249
00:16:09,666 --> 00:16:12,166
>> Oh, so Leti's telling 
me just like the Italians,

250
00:16:12,233 --> 00:16:14,700
this soup that seems to 
be like a pasta soup,

251
00:16:14,766 --> 00:16:17,266
you have to eat it 
right when it's ready,

252
00:16:17,333 --> 00:16:19,933
right when it's al dente, 
so thank you Italy,

253
00:16:20,000 --> 00:16:23,100
but you're welcome for the 
chiles that go in there (laughs)

254
00:16:34,533 --> 00:16:37,366
>> Mmm. Mmm!

255
00:16:37,433 --> 00:16:42,766
Italians need to come to 
Baja to try this pasta soup

256
00:16:42,833 --> 00:16:46,066
because it has so 
much personality -

257
00:16:48,033 --> 00:16:52,033
>> I mean, it's great she's 
researching for these recipes,

258
00:16:52,100 --> 00:16:53,966
travelling all 
over to find them,

259
00:16:54,033 --> 00:16:56,166
and it's great that 
you're doing that,

260
00:16:56,233 --> 00:16:58,633
it's great you're sharing them, 
and it's really great that

261
00:16:58,700 --> 00:16:59,766
I'm eating them.

262
00:17:05,800 --> 00:17:09,766
>> So we have everything ready, 
and now it's time to build.

263
00:17:09,833 --> 00:17:12,800
I took my lasagne noodles 
out of the boiling water,

264
00:17:12,866 --> 00:17:15,500
and I drizzled a little 
olive oil so they wouldn't

265
00:17:15,566 --> 00:17:17,233
stick to one another.

266
00:17:17,300 --> 00:17:20,233
I already buttered 
my baking dish,

267
00:17:20,300 --> 00:17:23,900
so I'll add about 
1/2 a cup of the salsa roja

268
00:17:23,966 --> 00:17:27,633
so the lasagne is not 
dry at the bottom.

269
00:17:27,700 --> 00:17:30,333
Layering the noodles.

270
00:17:30,400 --> 00:17:36,700
I'll add half this mushroom, 
spinach, ricotta filling.

271
00:17:38,833 --> 00:17:44,100
So this first layer will be 
a little spongey and cheesy,

272
00:17:44,166 --> 00:17:46,366
and then I'm adding 
my second layer which

273
00:17:46,433 --> 00:17:50,833
is the poblano, 
caramelized onion and corn.

274
00:17:50,900 --> 00:17:55,633
Having a lasagne with all these 
layers of Mexican ingredients

275
00:17:55,700 --> 00:17:58,400
is making me 
really happy.

276
00:17:58,466 --> 00:18:01,700
Then I'll layer half 
the zucchini slices,

277
00:18:01,766 --> 00:18:06,733
and to this layer I'll add 
about a cup of the salsa roja,

278
00:18:06,800 --> 00:18:10,533
and then we're 
gonna repeat!

279
00:18:20,900 --> 00:18:25,033
Last layer of lasagne noodles, 
and then I'll add

280
00:18:25,100 --> 00:18:28,466
what remains of 
my tomato sauce.

281
00:18:28,533 --> 00:18:32,500
Then I'll add 2 cups of Oaxaca 
cheese which is mild

282
00:18:32,566 --> 00:18:35,466
and melts really nicely.

283
00:18:35,533 --> 00:18:38,866
I'm gonna add 
1 cup of queso cotija

284
00:18:38,933 --> 00:18:41,633
which is like Mexico's 
version of parmesan.

285
00:18:41,700 --> 00:18:44,233
It's dry, salty.

286
00:18:44,300 --> 00:18:46,966
This is what a 
lasagne should be like,

287
00:18:47,033 --> 00:18:51,966
it should be tall, overflowing, 
and now you wanna make

288
00:18:52,033 --> 00:18:56,533
a little tent with the foil 
because I don't want the cheese

289
00:18:56,600 --> 00:19:00,900
as it melts to stick 
to my aluminum foil.

290
00:19:00,966 --> 00:19:06,033
Let's pretend the 
lasagne is going camping.

291
00:19:06,100 --> 00:19:11,566
I have my oven at 375 degrees, 
and I'll bake my lasagne for

292
00:19:11,633 --> 00:19:15,800
40 minutes, remove the foil, and 
then put it back in for another

293
00:19:15,866 --> 00:19:21,633
20 minutes so the cheese 
really melts and browns.

294
00:19:21,700 --> 00:19:24,766
We need a salad to 
go with our lasagne,

295
00:19:24,833 --> 00:19:28,033
so I'm gonna make something 
really new because when

296
00:19:28,100 --> 00:19:31,233
I went to the Baja Peninsula 
I got so inspired to try

297
00:19:31,300 --> 00:19:34,800
new things and mix ingredients 
that I know in different ways,

298
00:19:34,866 --> 00:19:39,666
so I'll make a dressing and 
roast some vegetables to be

299
00:19:39,733 --> 00:19:42,000
the base of that dressing.

300
00:19:42,066 --> 00:19:46,166
I'll chop about 
1 cup of red onion.

301
00:19:46,233 --> 00:19:50,400
This will be a very different 
salad because I'm combining

302
00:19:50,466 --> 00:19:55,133
ingredients that have strong 
yet different personalities,

303
00:19:55,200 --> 00:19:58,233
and I'm going to 
make them be friends

304
00:19:58,300 --> 00:20:01,333
while they roast 
in the oven.

305
00:20:01,400 --> 00:20:05,466
Then I'll add some shallot, 
and I don't usually combine

306
00:20:05,533 --> 00:20:09,800
red onion with shallot but they 
go really nicely together.

307
00:20:09,866 --> 00:20:15,100
Jalapeño and I'm keeping 
the seeds and veins.

308
00:20:15,166 --> 00:20:22,233
Then I'll try to get about 
2 tablespoons of fresh ginger.

309
00:20:22,300 --> 00:20:27,800
1/2 a cup 
of olive oil,

310
00:20:27,866 --> 00:20:31,266
1/2 a cup 
vegetable oil,

311
00:20:31,333 --> 00:20:34,100
1 teaspoon of salt.

312
00:20:34,166 --> 00:20:37,233
My oven is set at 450 degrees, 
and now I'm just gonna

313
00:20:37,300 --> 00:20:40,166
roast this 
for 10 minutes.

314
00:20:43,233 --> 00:20:45,366
Woah!

315
00:20:46,700 --> 00:20:49,866
Lasagne looks amazing!

316
00:20:49,933 --> 00:20:53,566
I love it when the cheese 
browns like that, mmm!

317
00:20:53,633 --> 00:20:56,166
So it needs to rest for 
like 10 minutes before

318
00:20:56,233 --> 00:21:00,166
I can cut into it, 
so back to my salad,

319
00:21:00,233 --> 00:21:03,133
I'm gonna top that salad 
with some shrimp.

320
00:21:03,200 --> 00:21:06,466
I'm just gonna season these 
really big shrimp with

321
00:21:06,533 --> 00:21:08,900
salt and pepper.

322
00:21:15,800 --> 00:21:19,166
Growing up, shrimp was 
always seen as a delicacy,

323
00:21:19,233 --> 00:21:22,333
I mean shrimp was quite 
expensive in Mexican cities.

324
00:21:22,400 --> 00:21:25,366
A few times we went 
to hotel buffets,

325
00:21:25,433 --> 00:21:29,300
and you know how they 
always have the shrimp station?

326
00:21:29,366 --> 00:21:31,900
My dad used to say "you 
need to go get the shrimp!"

327
00:21:31,966 --> 00:21:33,733
and I'd think 
I don't know if I want it -

328
00:21:33,800 --> 00:21:34,966
"but there's shrimp!", 
he's like,

329
00:21:35,033 --> 00:21:37,900
"If there's shrimp, 
you have to eat it!"

330
00:21:37,966 --> 00:21:40,433
I'm gonna get my vegetables 
that have been roasting

331
00:21:40,500 --> 00:21:42,900
out of the oven.

332
00:21:42,966 --> 00:21:46,566
This is a happy oil.

333
00:21:46,633 --> 00:21:49,766
I can smell the 
ginger, jalapeño,

334
00:21:49,833 --> 00:21:52,233
shallot and red onion.

335
00:21:52,300 --> 00:21:54,566
So I'll let them sit here 
for a minute while

336
00:21:54,633 --> 00:21:58,333
I take my shrimp 
off the grill.

337
00:21:59,933 --> 00:22:02,400
Perfecto.

338
00:22:05,933 --> 00:22:08,766
Okay, I'm gonna put 
together my vinaigrette.

339
00:22:08,833 --> 00:22:13,833
1/3 cup of red wine vinegar, 
1 teaspoon of honey,

340
00:22:13,900 --> 00:22:19,166
about 1/2 a teaspoon 
of dijon mustard,

341
00:22:19,233 --> 00:22:21,733
1/4 teaspoon of salt.

342
00:22:21,800 --> 00:22:25,933
I'll try to get the oil 
first without all the veggies.

343
00:22:26,000 --> 00:22:28,666
And all that is going 
into the vinaigrette,

344
00:22:28,733 --> 00:22:30,900
so there's no reason 
why you should have

345
00:22:30,966 --> 00:22:34,933
a boring vinaigrette ever!

346
00:22:35,000 --> 00:22:39,700
I have my 
Boston lettuce.

347
00:22:44,533 --> 00:22:48,966
The shrimp are just 
gonna go everywhere!

348
00:22:49,033 --> 00:22:53,000
Because we need 
something crunchy,

349
00:22:53,066 --> 00:22:56,000
cashews on top.

350
00:23:02,266 --> 00:23:06,833
Mmm. Sounds good.

351
00:23:08,466 --> 00:23:14,933
Woah! Look at 
all those layers,

352
00:23:15,000 --> 00:23:17,733
and it smells mmm!

353
00:23:17,800 --> 00:23:20,233
Look how pretty, 
how pretty.

354
00:23:25,300 --> 00:23:29,433
I'm gonna start 
with the lasagne.

355
00:23:29,500 --> 00:23:33,366
Ah, it has 
so many veggies!

356
00:23:33,433 --> 00:23:36,666
Super veggie powered.

357
00:23:40,300 --> 00:23:46,800
Mmm. Mmm, mmm! 
It's really awesome.

358
00:23:46,866 --> 00:23:48,700
Come see!

359
00:23:48,766 --> 00:23:53,433
You have to see. 
It has that cheesy crust,

360
00:23:53,500 --> 00:23:58,566
that mushroom spinach 
ricotta cheesy layer,

361
00:23:58,633 --> 00:24:02,833
it's so fluffy and 
kind of spongey,

362
00:24:02,900 --> 00:24:07,866
and then the onion and corn 
layer with all that tomato base.

363
00:24:07,933 --> 00:24:12,566
You have to make this 
lasagne in your home.

364
00:24:12,633 --> 00:24:15,000
You do, 
you do, you do!

365
00:24:15,066 --> 00:24:18,766
Let me try the 
salad and shrimp.

366
00:24:20,700 --> 00:24:23,966
Mmm, mhmm!

367
00:24:24,033 --> 00:24:27,533
So light, and it has all 
those flavors from the

368
00:24:27,600 --> 00:24:31,600
roasted vegetables, but 
they're so nuanced and suave

369
00:24:31,666 --> 00:24:36,366
and just wrapped around the 
shrimp in such a delicious way,

370
00:24:36,433 --> 00:24:38,666
and the shrimp is plump 
and really crisp and

371
00:24:38,733 --> 00:24:40,833
I have so much food!

372
00:24:40,900 --> 00:24:43,766
I mean look at this salad, 
it's like for 10 people!

373
00:24:43,833 --> 00:24:46,566
I don't wanna eat this 
all my myself -

374
00:24:46,633 --> 00:24:50,200
you guys, 
Kev, join me?

375
00:24:51,000 --> 00:24:52,666
Success, success!

376
00:24:54,433 --> 00:24:55,866
Yeah!

377
00:24:58,800 --> 00:25:02,400
Oh, oh, oh! 
Of course!

378
00:25:02,466 --> 00:25:05,500
>> I wanted lasagne all day! 
>> I know!

379
00:25:05,566 --> 00:25:08,300
(laughs)

380
00:25:08,366 --> 00:25:12,133
It has so much cheese! 
>> Lots of cheese.

381
00:25:12,200 --> 00:25:15,600
>> I'm so happy with it. 
>> Kevin you're missing out.

382
00:25:15,666 --> 00:25:19,566
>> Kevin! 
We have to feed Kevin.

383
00:25:19,633 --> 00:25:22,766
(overlapping chatter)

384
00:25:30,500 --> 00:25:32,466
>> Pati: For recipes and 
information from this

385
00:25:32,533 --> 00:25:37,433
episode and more, visit 
patijinich.com, and connect!

386
00:25:37,500 --> 00:25:39,666
Find me on Facebook, 
Twitter, Instagram

387
00:25:39,733 --> 00:25:42,033
and Pinterest 
@PatiJinich.

388
00:25:42,100 --> 00:25:45,666
>> Pati's Mexican Table 
is made possible by:

389
00:25:45,733 --> 00:25:48,833
♪

390
00:26:00,633 --> 00:26:05,366
>> La Costeña. 
Taste that transcends.

391
00:26:05,433 --> 00:26:10,133
More information 
at: mexicorico.com

392
00:26:10,766 --> 00:26:12,666
A tradition 
 of authentic Latin flavors

393
00:26:12,733 --> 00:26:13,866
and family recipes.

394
00:26:13,933 --> 00:26:15,266
Tropical Cheese.

395
00:26:15,700 --> 00:26:18,233
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de Leche Caramel,

396
00:26:18,300 --> 00:26:21,166
proud to support 
Pati's Mexican Table.

397
00:26:23,800 --> 00:26:26,400
♪ Avocados from Mexico

398
00:26:26,466 --> 00:26:28,766
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Agriculture, Livestock,

399
00:26:28,833 --> 00:26:32,866
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Fisheries and Mexbest.

400
00:26:32,933 --> 00:26:35,666
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401
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