WEBVTT
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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
00:29.166 --> 00:32.500 align:start position:27.5% line:79.33% size:42.5%
pirate influence
still alive today.
00:32.566 --> 00:34.833 align:start position:35% line:79.33% size:32.5%
It's the same
technique as pizza!
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I'm taking that European
influence into my kitchen too
00:39.300 --> 00:44.800 align:start position:12.5% line:79.33% size:75%
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.
01:38.900 --> 01:43.833 align:start position:30% line:79.33% size:40%
More information
at mexicorico.com
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Over 40 years,
bringing authentic
01:46.900 --> 01:47.800 align:start position:20% line:79.33% size:57.5%
Latin American flavors
to your table.
01:47.866 --> 01:49.066 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
01:49.300 --> 01:52.000 align:start position:27.5% line:79.33% size:42.5%
>> Coronado Dulce
de Leche Caramel,
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proud to support
Pati's Mexican Table.
01:58.066 --> 02:00.166 align:start position:20% line:84.67% size:60%
♪ 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
02:27.633 --> 02:32.833 align:start position:12.5% line:79.33% size:75%
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
04:18.100 --> 04:23.100 align:start position:20% line:79.33% size:57.5%
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
06:11.600 --> 06:14.433 align:start position:35% line:79.33% size:32.5%
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,
06:31.900 --> 06:36.166 align:start position:20% line:79.33% size:60%
mushroom, leek, scallion
layer be cheesy,
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thick and puffy.
06:39.633 --> 06:44.600 align:start position:25% line:79.33% size:50%
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.
06:58.900 --> 07:02.466 align:start position:20% line:79.33% size:57.5%
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.
07:29.533 --> 07:32.533 align:start position:32.5% line:79.33% size:37.5%
I'm also adding
the garlic cloves.
07:32.600 --> 07:38.100 align:start position:22.5% line:79.33% size:55%
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.
07:45.533 --> 07:50.633 align:start position:25% line:79.33% size:47.5%
1 teaspoon of salt.
Just a slice of an onion.
07:50.700 --> 07:53.266 align:start position:30% line:84.67% size:37.5%
(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.
08:15.500 --> 08:20.233 align:start position:30% line:79.33% size:40%
Mmm, it's feisty
and so spicy,
08:20.300 --> 08:23.600 align:start position:30% line:79.33% size:35%
so I won't add
this other chile,
08:23.666 --> 08:27.200 align:start position:30% line:79.33% size:40%
I'm gonna set my
saucepan over medium heat,
08:27.266 --> 08:32.333 align:start position:17.5% line:79.33% size:62.5%
and I'll add 1 tablespoon
of vegetable oil.
08:32.400 --> 08:35.533 align:start position:30% line:79.33% size:40%
So once it's hot
we'll shock the sauce,
08:35.600 --> 08:39.033 align:start position:32.5% line:79.33% size:32.5%
let it season
and thicken.
08:42.766 --> 08:46.833 align:start position:17.5% line:79.33% size:62.5%
I wanna add 3 tablespoons
of tomato paste.
08:46.900 --> 08:48.466 align:start position:27.5% line:79.33% size:45%
Because it's gonna
go in the lasagne,
08:48.533 --> 08:53.366 align:start position:15% line:79.33% size:70%
I want it to be much thicker
and intensely flavored.
08:53.433 --> 08:58.566 align:start position:27.5% line:79.33% size:47.5%
Then I'll add 1 cup
of vegetable broth.
08:58.633 --> 09:01.866 align:start position:25% line:79.33% size:47.5%
Then we'll let this
cook for 3 - 4 minutes,
09:01.933 --> 09:06.066 align:start position:27.5% line:79.33% size:40%
turn it off, and
this is our salsa roja.
09:06.133 --> 09:10.500 align:start position:17.5% line:79.33% size:67.5%
My spinach, mushroom, leek,
scallion mixture has cooled.
09:10.566 --> 09:14.800 align:start position:30% line:79.33% size:42.5%
I'll start adding
my egg and ricotta mixture
09:14.866 --> 09:17.300 align:start position:20% line:84.67% size:57.5%
a little bit at a time.
09:17.366 --> 09:20.200 align:start position:22.5% line:84.67% size:52.5%
Ooh, look how pretty!
09:20.266 --> 09:24.500 align:start position:27.5% line:79.33% size:47.5%
As it bakes between
the lasagne sheets,
09:24.566 --> 09:28.166 align:start position:20% line:79.33% size:60%
that egg and ricotta are
gonna cook as in quiche,
09:28.233 --> 09:32.266 align:start position:32.5% line:79.33% size:32.5%
they're gonna
make volume.
09:32.333 --> 09:37.133 align:start position:32.5% line:79.33% size:32.5%
I'll add some
black pepper,
09:37.200 --> 09:39.900 align:start position:37.5% line:79.33% size:27.5%
and another
teaspoon of salt
09:39.966 --> 09:43.000 align:start position:27.5% line:79.33% size:40%
because we added
a lot of cheese and eggs,
09:43.066 --> 09:46.266 align:start position:35% line:79.33% size:32.5%
and now we'll
make the next layer,
09:46.333 --> 09:50.666 align:start position:15% line:79.33% size:67.5%
and the next layer is gonna
have more of my favorite
09:50.733 --> 09:52.366 align:start position:25% line:84.67% size:50%
Mexican ingredients.
09:52.433 --> 09:58.500 align:start position:15% line:79.33% size:70%
It's going to have zucchini,
corn and poblano peppers.
09:58.566 --> 10:01.933 align:start position:27.5% line:79.33% size:47.5%
I don't want soggy,
wilted zucchini,
10:02.000 --> 10:05.166 align:start position:27.5% line:79.33% size:47.5%
that has no room in
my lasagne, nor yours.
10:05.233 --> 10:07.500 align:start position:30% line:79.33% size:37.5%
When I cut into
the zucchini,
10:07.566 --> 10:09.933 align:start position:17.5% line:79.33% size:62.5%
you can see all the water
that's coming out.
10:10.000 --> 10:12.700 align:start position:30% line:79.33% size:37.5%
I mean, look at
all the drops!
10:12.766 --> 10:17.400 align:start position:22.5% line:79.33% size:57.5%
As I slice it, I'll add
2 tablespoons of olive oil
10:17.466 --> 10:21.466 align:start position:30% line:79.33% size:37.5%
in here because
I want it to start heating.
10:21.533 --> 10:24.433 align:start position:37.5% line:79.33% size:27.5%
So we'll do
2 zucchinis,
10:24.500 --> 10:29.266 align:start position:22.5% line:79.33% size:50%
and then season them
with salt and pepper.
10:29.333 --> 10:33.466 align:start position:15% line:79.33% size:67.5%
When you sear the zucchini,
you are making it lock
10:33.533 --> 10:37.800 align:start position:25% line:79.33% size:50%
whatever moisture is
gonna stay inside.
10:41.200 --> 10:44.100 align:start position:27.5% line:79.33% size:42.5%
We just want them
to brown quickly
10:44.166 --> 10:46.466 align:start position:32.5% line:79.33% size:30%
on one side,
then the other.
10:46.533 --> 10:49.700 align:start position:37.5% line:79.33% size:25%
They brown
really nicely.
10:49.766 --> 10:55.300 align:start position:10% line:79.33% size:80%
So yes, you could grab all these
ingredients and blanch them,
10:55.366 --> 10:59.733 align:start position:12.5% line:79.33% size:75%
and throw them in the lasagne,
but then what's the point?
10:59.800 --> 11:01.433 align:start position:37.5% line:79.33% size:27.5%
You need to
make sure everything
11:01.500 --> 11:04.566 align:start position:30% line:79.33% size:40%
you add in there
is irresistible.
11:08.533 --> 11:14.666 align:start position:22.5% line:79.33% size:57.5%
So let me add some more
oil and butter to the pan.
11:17.433 --> 11:19.600 align:start position:37.5% line:79.33% size:27.5%
So for this
lasagne layer,
11:19.666 --> 11:23.933 align:start position:25% line:79.33% size:52.5%
I'll cook some onions
with poblano and corn.
11:24.000 --> 11:27.200 align:start position:37.5% line:79.33% size:20%
We'll do
1.5 white onions.
11:27.266 --> 11:29.466 align:start position:30% line:79.33% size:40%
It may seem like
a lot of onion to you,
11:29.533 --> 11:32.133 align:start position:25% line:79.33% size:50%
but it's not because
it's gonna wilt.
11:32.200 --> 11:35.066 align:start position:32.5% line:79.33% size:35%
You don't want
stingy, thin fillings,
11:35.133 --> 11:39.166 align:start position:27.5% line:79.33% size:40%
you want chubby,
substantial fillings.
11:39.233 --> 11:42.366 align:start position:22.5% line:79.33% size:50%
I'm adding 4 poblano
chiles that I've roasted,
11:42.433 --> 11:44.666 align:start position:37.5% line:79.33% size:25%
peeled and
thinly sliced.
11:44.733 --> 11:47.366 align:start position:40% line:79.33% size:20%
I'll add
1 teaspoon of salt.
11:47.433 --> 11:50.600 align:start position:22.5% line:79.33% size:55%
This is such a classic
Mexican combination,
11:50.666 --> 11:52.633 align:start position:32.5% line:79.33% size:30%
it's used in
so many ways.
11:52.700 --> 11:54.166 align:start position:25% line:84.67% size:50%
If you added cheese,
11:54.233 --> 11:57.333 align:start position:22.5% line:79.33% size:57.5%
you could have the most
spectacular quesadillas.
11:57.400 --> 12:04.300 align:start position:15% line:79.33% size:70%
If you threw in some shrimp,
chicken or beef tips, fajitas.
12:04.366 --> 12:07.866 align:start position:25% line:79.33% size:45%
And the last thing
I'll add here is some corn.
12:07.933 --> 12:12.966 align:start position:27.5% line:79.33% size:47.5%
Just gonna shave my
kernels off this corn.
12:13.033 --> 12:17.300 align:start position:17.5% line:79.33% size:62.5%
I'll cook this for, like,
10 seconds because I don't want
12:17.366 --> 12:21.733 align:start position:20% line:79.33% size:62.5%
to overcook the corn, and
I still want it to be crunchy.
12:21.800 --> 12:24.766 align:start position:17.5% line:79.33% size:62.5%
I have everything I need,
my fillings and sauce,
12:24.833 --> 12:28.566 align:start position:15% line:79.33% size:70%
I'm just gonna cook my pasta
and I'll be ready to build.
12:34.066 --> 12:36.300 align:start position:10% line:10% size:60%
>> Pati: The inspiration
for this lasagne,
12:36.366 --> 12:38.900 align:start position:10% line:10% size:47.5%
a fusion of Mexican
and Italian cuisines,
12:38.966 --> 12:41.533 align:start position:35% line:79.33% size:27.5%
comes from
an unlikely place.
12:41.600 --> 12:45.533 align:start position:20% line:79.33% size:57.5%
Los Cabos, one of Baja
peninsula's most popular
12:45.600 --> 12:50.066 align:start position:10% line:10% size:65%
tourist destinations right
down at the bottom tip.
12:50.133 --> 12:53.066 align:start position:25% line:79.33% size:50%
Luxury hotels, fine
dining, shopping,
12:53.133 --> 12:57.133 align:start position:12.5% line:79.33% size:70%
sailing all in the comforts
of a beautiful blue bay.
12:57.200 --> 13:00.000 align:start position:17.5% line:79.33% size:60%
But just off the beaten
path away from
13:00.066 --> 13:02.266 align:start position:17.5% line:84.67% size:60%
Cabo's modern exterior,
13:02.333 --> 13:05.266 align:start position:25% line:79.33% size:47.5%
this restauranteur
and food historian
13:05.333 --> 13:09.666 align:start position:17.5% line:79.33% size:62.5%
is discovering traces of
a rich culinary history.
13:09.733 --> 13:13.166 align:start position:17.5% line:79.33% size:65%
>> People who used to come
for vacations used to say
13:13.233 --> 13:17.500 align:start position:15% line:79.33% size:70%
there was no history in Baja
or no history in Los Cabos
13:17.566 --> 13:19.533 align:start position:27.5% line:79.33% size:45%
because everything
seemed new.
13:19.600 --> 13:21.800 align:start position:30% line:79.33% size:35%
When I started
working in restaurants,
13:21.866 --> 13:25.600 align:start position:27.5% line:79.33% size:45%
I knew it was more
than they said it was.
13:25.666 --> 13:29.233 align:start position:20% line:79.33% size:60%
>> She began working in
Cabo San Lucas as a waitress
13:29.300 --> 13:31.666 align:start position:32.5% line:79.33% size:32.5%
when she was
a teenager.
13:31.733 --> 13:35.266 align:start position:12.5% line:79.33% size:70%
Today she owns and operates
some of the most successful
13:35.333 --> 13:38.800 align:start position:12.5% line:79.33% size:72.5%
restaurants in Cabo, but her
passion for Baja's culinary
13:38.866 --> 13:43.266 align:start position:15% line:79.33% size:65%
history has led us to the
tiny village of Miraflores,
13:43.333 --> 13:45.566 align:start position:30% line:79.33% size:32.5%
just a short
drive away from Cabo.
13:45.633 --> 13:48.000 align:start position:20% line:79.33% size:57.5%
>> Cabo has always been
so important because
13:48.066 --> 13:49.866 align:start position:22.5% line:84.67% size:52.5%
its famous histories.
13:49.933 --> 13:53.766 align:start position:25% line:79.33% size:47.5%
The pirates used to
come and hide right there
13:53.833 --> 13:55.733 align:start position:32.5% line:79.33% size:32.5%
in the bay of
Cabo San Lucas.
13:55.800 --> 13:58.666 align:start position:12.5% line:79.33% size:72.5%
>> The perfect place to hide!
>> Exactly!
13:58.733 --> 14:01.533 align:start position:15% line:79.33% size:65%
>> Pati: As she explains,
some of those pirates,
14:01.600 --> 14:03.700 align:start position:25% line:79.33% size:50%
including Europeans
from England,
14:03.766 --> 14:07.033 align:start position:17.5% line:79.33% size:65%
France and Italy actually
stayed and settled in with
14:07.100 --> 14:10.300 align:start position:10% line:79.33% size:75%
the native and Spanish people
already living in the
14:10.366 --> 14:15.000 align:start position:10% line:79.33% size:77.5%
Southern tip of the peninsula,
like right here in Miraflores.
14:15.066 --> 14:17.700 align:start position:25% line:79.33% size:50%
So tell me about the
combinations that have
14:17.766 --> 14:21.300 align:start position:30% line:79.33% size:42.5%
given us the food
you are now finding.
14:21.366 --> 14:24.500 align:start position:22.5% line:79.33% size:55%
>> In my research, the
missionaries combined
14:24.566 --> 14:28.666 align:start position:20% line:79.33% size:57.5%
whatever they had then,
and they adapted from
14:28.733 --> 14:31.633 align:start position:32.5% line:79.33% size:32.5%
what they had
here at the time.
14:31.700 --> 14:33.566 align:start position:22.5% line:79.33% size:52.5%
>> Pati: And because
tasting history
14:33.633 --> 14:36.600 align:start position:22.5% line:79.33% size:55%
is always better than
just talking about it,
14:36.666 --> 14:41.666 align:start position:10% line:79.33% size:77.5%
she's taking me to the home of
one of her very good friends.
14:41.733 --> 14:46.700 align:start position:12.5% line:79.33% size:70%
You found an old recipe that
tells a bit of the past history
14:46.766 --> 14:49.466 align:start position:22.5% line:84.67% size:55%
of Baja in her family.
14:53.333 --> 14:54.933 align:start position:27.5% line:79.33% size:45%
>> As long as it's
delicious though,
14:55.000 --> 14:57.633 align:start position:32.5% line:79.33% size:37.5%
it's the links,
there's links to the future,
14:57.700 --> 14:59.733 align:start position:27.5% line:79.33% size:45%
you're finding the
links to the past.
15:02.366 --> 15:06.100 align:start position:17.5% line:79.33% size:65%
>> You're making masa, but
not like for a flour tortilla,
15:06.166 --> 15:09.300 align:start position:15% line:79.33% size:70%
this is masa like for pasta.
>> Yes.
15:09.366 --> 15:12.433 align:start position:30% line:79.33% size:37.5%
>> So it's that
Mediterranean, Italian,
15:12.500 --> 15:15.466 align:start position:10% line:10% size:62.5%
Spanish influence, right?
>> Correct.
15:41.033 --> 15:42.500 align:start position:40% line:84.67% size:17.5%
>> Ooh!
15:42.566 --> 15:44.566 align:start position:30% line:79.33% size:37.5%
You didn't know
these recipes before,
15:44.633 --> 15:46.566 align:start position:25% line:79.33% size:50%
you're learning them
as you go?
15:46.633 --> 15:47.766 align:start position:40% line:84.67% size:17.5%
>> Yes.
15:47.833 --> 15:49.533 align:start position:30% line:79.33% size:40%
>> It's the same
technique as pizza!
15:49.600 --> 15:51.000 align:start position:37.5% line:84.67% size:20%
(laughs)
16:00.900 --> 16:03.100 align:start position:27.5% line:79.33% size:45%
>> So a few garlic
cloves we sliced.
16:09.666 --> 16:12.166 align:start position:20% line:79.33% size:60%
>> Oh, so Leti's telling
me just like the Italians,
16:12.233 --> 16:14.700 align:start position:20% line:79.33% size:57.5%
this soup that seems to
be like a pasta soup,
16:14.766 --> 16:17.266 align:start position:27.5% line:79.33% size:45%
you have to eat it
right when it's ready,
16:17.333 --> 16:19.933 align:start position:17.5% line:79.33% size:62.5%
right when it's al dente,
so thank you Italy,
16:20.000 --> 16:23.100 align:start position:10% line:10% size:65%
but you're welcome for the
chiles that go in there (laughs)
16:34.533 --> 16:37.366 align:start position:35% line:84.67% size:30%
>> Mmm. Mmm!
16:37.433 --> 16:42.766 align:start position:17.5% line:79.33% size:60%
Italians need to come to
Baja to try this pasta soup
16:42.833 --> 16:46.066 align:start position:10% line:10% size:42.5%
because it has so
much personality -
16:48.033 --> 16:52.033 align:start position:17.5% line:79.33% size:67.5%
>> I mean, it's great she's
researching for these recipes,
16:52.100 --> 16:53.966 align:start position:32.5% line:79.33% size:35%
travelling all
over to find them,
16:54.033 --> 16:56.166 align:start position:27.5% line:79.33% size:47.5%
and it's great that
you're doing that,
16:56.233 --> 16:58.633 align:start position:10% line:79.33% size:77.5%
it's great you're sharing them,
and it's really great that
16:58.700 --> 16:59.766 align:start position:30% line:84.67% size:40%
I'm eating them.
17:05.800 --> 17:09.766 align:start position:10% line:10% size:77.5%
>> So we have everything ready,
and now it's time to build.
17:09.833 --> 17:12.800 align:start position:17.5% line:79.33% size:62.5%
I took my lasagne noodles
out of the boiling water,
17:12.866 --> 17:15.500 align:start position:22.5% line:79.33% size:57.5%
and I drizzled a little
olive oil so they wouldn't
17:15.566 --> 17:17.233 align:start position:22.5% line:84.67% size:52.5%
stick to one another.
17:17.300 --> 17:20.233 align:start position:27.5% line:79.33% size:45%
I already buttered
my baking dish,
17:20.300 --> 17:23.900 align:start position:27.5% line:79.33% size:42.5%
so I'll add about
1/2 a cup of the salsa roja
17:23.966 --> 17:27.633 align:start position:22.5% line:79.33% size:52.5%
so the lasagne is not
dry at the bottom.
17:27.700 --> 17:30.333 align:start position:22.5% line:84.67% size:52.5%
Layering the noodles.
17:30.400 --> 17:36.700 align:start position:15% line:79.33% size:70%
I'll add half this mushroom,
spinach, ricotta filling.
17:38.833 --> 17:44.100 align:start position:17.5% line:79.33% size:67.5%
So this first layer will be
a little spongey and cheesy,
17:44.166 --> 17:46.366 align:start position:25% line:79.33% size:47.5%
and then I'm adding
my second layer which
17:46.433 --> 17:50.833 align:start position:30% line:79.33% size:37.5%
is the poblano,
caramelized onion and corn.
17:50.900 --> 17:55.633 align:start position:10% line:79.33% size:77.5%
Having a lasagne with all these
layers of Mexican ingredients
17:55.700 --> 17:58.400 align:start position:32.5% line:79.33% size:30%
is making me
really happy.
17:58.466 --> 18:01.700 align:start position:25% line:79.33% size:50%
Then I'll layer half
the zucchini slices,
18:01.766 --> 18:06.733 align:start position:17.5% line:79.33% size:65%
and to this layer I'll add
about a cup of the salsa roja,
18:06.800 --> 18:10.533 align:start position:32.5% line:79.33% size:35%
and then we're
gonna repeat!
18:20.900 --> 18:25.033 align:start position:12.5% line:79.33% size:75%
Last layer of lasagne noodles,
and then I'll add
18:25.100 --> 18:28.466 align:start position:32.5% line:79.33% size:37.5%
what remains of
my tomato sauce.
18:28.533 --> 18:32.500 align:start position:12.5% line:79.33% size:75%
Then I'll add 2 cups of Oaxaca
cheese which is mild
18:32.566 --> 18:35.466 align:start position:20% line:84.67% size:60%
and melts really nicely.
18:35.533 --> 18:38.866 align:start position:32.5% line:79.33% size:32.5%
I'm gonna add
1 cup of queso cotija
18:38.933 --> 18:41.633 align:start position:22.5% line:79.33% size:55%
which is like Mexico's
version of parmesan.
18:41.700 --> 18:44.233 align:start position:30% line:84.67% size:40%
It's dry, salty.
18:44.300 --> 18:46.966 align:start position:30% line:79.33% size:35%
This is what a
lasagne should be like,
18:47.033 --> 18:51.966 align:start position:10% line:79.33% size:77.5%
it should be tall, overflowing,
and now you wanna make
18:52.033 --> 18:56.533 align:start position:15% line:79.33% size:67.5%
a little tent with the foil
because I don't want the cheese
18:56.600 --> 19:00.900 align:start position:25% line:79.33% size:50%
as it melts to stick
to my aluminum foil.
19:00.966 --> 19:06.033 align:start position:27.5% line:79.33% size:42.5%
Let's pretend the
lasagne is going camping.
19:06.100 --> 19:11.566 align:start position:12.5% line:79.33% size:75%
I have my oven at 375 degrees,
and I'll bake my lasagne for
19:11.633 --> 19:15.800 align:start position:10% line:79.33% size:80%
40 minutes, remove the foil, and
then put it back in for another
19:15.866 --> 19:21.633 align:start position:20% line:79.33% size:60%
20 minutes so the cheese
really melts and browns.
19:21.700 --> 19:24.766 align:start position:27.5% line:79.33% size:45%
We need a salad to
go with our lasagne,
19:24.833 --> 19:28.033 align:start position:15% line:79.33% size:67.5%
so I'm gonna make something
really new because when
19:28.100 --> 19:31.233 align:start position:15% line:79.33% size:70%
I went to the Baja Peninsula
I got so inspired to try
19:31.300 --> 19:34.800 align:start position:12.5% line:79.33% size:75%
new things and mix ingredients
that I know in different ways,
19:34.866 --> 19:39.666 align:start position:15% line:79.33% size:67.5%
so I'll make a dressing and
roast some vegetables to be
19:39.733 --> 19:42.000 align:start position:17.5% line:84.67% size:65%
the base of that dressing.
19:42.066 --> 19:46.166 align:start position:32.5% line:79.33% size:37.5%
I'll chop about
1 cup of red onion.
19:46.233 --> 19:50.400 align:start position:12.5% line:79.33% size:72.5%
This will be a very different
salad because I'm combining
19:50.466 --> 19:55.133 align:start position:15% line:79.33% size:70%
ingredients that have strong
yet different personalities,
19:55.200 --> 19:58.233 align:start position:30% line:79.33% size:40%
and I'm going to
make them be friends
19:58.300 --> 20:01.333 align:start position:30% line:79.33% size:40%
while they roast
in the oven.
20:01.400 --> 20:05.466 align:start position:15% line:79.33% size:67.5%
Then I'll add some shallot,
and I don't usually combine
20:05.533 --> 20:09.800 align:start position:10% line:79.33% size:77.5%
red onion with shallot but they
go really nicely together.
20:09.866 --> 20:15.100 align:start position:20% line:79.33% size:60%
Jalapeño and I'm keeping
the seeds and veins.
20:15.166 --> 20:22.233 align:start position:17.5% line:79.33% size:65%
Then I'll try to get about
2 tablespoons of fresh ginger.
20:22.300 --> 20:27.800 align:start position:37.5% line:79.33% size:22.5%
1/2 a cup
of olive oil,
20:27.866 --> 20:31.266 align:start position:40% line:79.33% size:22.5%
1/2 a cup
vegetable oil,
20:31.333 --> 20:34.100 align:start position:27.5% line:84.67% size:47.5%
1 teaspoon of salt.
20:34.166 --> 20:37.233 align:start position:12.5% line:79.33% size:75%
My oven is set at 450 degrees,
and now I'm just gonna
20:37.300 --> 20:40.166 align:start position:35% line:79.33% size:25%
roast this
for 10 minutes.
20:43.233 --> 20:45.366 align:start position:42.5% line:84.67% size:12.5%
Woah!
20:46.700 --> 20:49.866 align:start position:22.5% line:84.67% size:55%
Lasagne looks amazing!
20:49.933 --> 20:53.566 align:start position:17.5% line:79.33% size:62.5%
I love it when the cheese
browns like that, mmm!
20:53.633 --> 20:56.166 align:start position:20% line:79.33% size:57.5%
So it needs to rest for
like 10 minutes before
20:56.233 --> 21:00.166 align:start position:27.5% line:79.33% size:45%
I can cut into it,
so back to my salad,
21:00.233 --> 21:03.133 align:start position:20% line:79.33% size:60%
I'm gonna top that salad
with some shrimp.
21:03.200 --> 21:06.466 align:start position:15% line:79.33% size:67.5%
I'm just gonna season these
really big shrimp with
21:06.533 --> 21:08.900 align:start position:30% line:84.67% size:40%
salt and pepper.
21:15.800 --> 21:19.166 align:start position:22.5% line:79.33% size:55%
Growing up, shrimp was
always seen as a delicacy,
21:19.233 --> 21:22.333 align:start position:22.5% line:79.33% size:57.5%
I mean shrimp was quite
expensive in Mexican cities.
21:22.400 --> 21:25.366 align:start position:27.5% line:79.33% size:47.5%
A few times we went
to hotel buffets,
21:25.433 --> 21:29.300 align:start position:22.5% line:79.33% size:52.5%
and you know how they
always have the shrimp station?
21:29.366 --> 21:31.900 align:start position:20% line:79.33% size:57.5%
My dad used to say "you
need to go get the shrimp!"
21:31.966 --> 21:33.733 align:start position:32.5% line:79.33% size:32.5%
and I'd think
I don't know if I want it -
21:33.800 --> 21:34.966 align:start position:22.5% line:79.33% size:55%
"but there's shrimp!",
he's like,
21:35.033 --> 21:37.900 align:start position:27.5% line:79.33% size:47.5%
"If there's shrimp,
you have to eat it!"
21:37.966 --> 21:40.433 align:start position:15% line:79.33% size:67.5%
I'm gonna get my vegetables
that have been roasting
21:40.500 --> 21:42.900 align:start position:30% line:84.67% size:40%
out of the oven.
21:42.966 --> 21:46.566 align:start position:25% line:84.67% size:50%
This is a happy oil.
21:46.633 --> 21:49.766 align:start position:30% line:79.33% size:37.5%
I can smell the
ginger, jalapeño,
21:49.833 --> 21:52.233 align:start position:22.5% line:84.67% size:55%
shallot and red onion.
21:52.300 --> 21:54.566 align:start position:17.5% line:79.33% size:62.5%
So I'll let them sit here
for a minute while
21:54.633 --> 21:58.333 align:start position:30% line:79.33% size:40%
I take my shrimp
off the grill.
21:59.933 --> 22:02.400 align:start position:37.5% line:84.67% size:22.5%
Perfecto.
22:05.933 --> 22:08.766 align:start position:27.5% line:79.33% size:47.5%
Okay, I'm gonna put
together my vinaigrette.
22:08.833 --> 22:13.833 align:start position:15% line:79.33% size:70%
1/3 cup of red wine vinegar,
1 teaspoon of honey,
22:13.900 --> 22:19.166 align:start position:25% line:79.33% size:50%
about 1/2 a teaspoon
of dijon mustard,
22:19.233 --> 22:21.733 align:start position:22.5% line:84.67% size:52.5%
1/4 teaspoon of salt.
22:21.800 --> 22:25.933 align:start position:22.5% line:79.33% size:57.5%
I'll try to get the oil
first without all the veggies.
22:26.000 --> 22:28.666 align:start position:22.5% line:79.33% size:52.5%
And all that is going
into the vinaigrette,
22:28.733 --> 22:30.900 align:start position:25% line:79.33% size:50%
so there's no reason
why you should have
22:30.966 --> 22:34.933 align:start position:17.5% line:84.67% size:65%
a boring vinaigrette ever!
22:35.000 --> 22:39.700 align:start position:37.5% line:79.33% size:22.5%
I have my
Boston lettuce.
22:44.533 --> 22:48.966 align:start position:27.5% line:79.33% size:47.5%
The shrimp are just
gonna go everywhere!
22:49.033 --> 22:53.000 align:start position:32.5% line:79.33% size:37.5%
Because we need
something crunchy,
22:53.066 --> 22:56.000 align:start position:30% line:84.67% size:37.5%
cashews on top.
23:02.266 --> 23:06.833 align:start position:27.5% line:84.67% size:42.5%
Mmm. Sounds good.
23:08.466 --> 23:14.933 align:start position:32.5% line:79.33% size:32.5%
Woah! Look at
all those layers,
23:15.000 --> 23:17.733 align:start position:27.5% line:84.67% size:45%
and it smells mmm!
23:17.800 --> 23:20.233 align:start position:30% line:79.33% size:40%
Look how pretty,
how pretty.
23:25.300 --> 23:29.433 align:start position:30% line:79.33% size:37.5%
I'm gonna start
with the lasagne.
23:29.500 --> 23:33.366 align:start position:37.5% line:79.33% size:25%
Ah, it has
so many veggies!
23:33.433 --> 23:36.666 align:start position:22.5% line:84.67% size:52.5%
Super veggie powered.
23:40.300 --> 23:46.800 align:start position:32.5% line:79.33% size:35%
Mmm. Mmm, mmm!
It's really awesome.
23:46.866 --> 23:48.700 align:start position:37.5% line:84.67% size:22.5%
Come see!
23:48.766 --> 23:53.433 align:start position:27.5% line:79.33% size:40%
You have to see.
It has that cheesy crust,
23:53.500 --> 23:58.566 align:start position:22.5% line:79.33% size:52.5%
that mushroom spinach
ricotta cheesy layer,
23:58.633 --> 24:02.833 align:start position:27.5% line:79.33% size:45%
it's so fluffy and
kind of spongey,
24:02.900 --> 24:07.866 align:start position:17.5% line:79.33% size:67.5%
and then the onion and corn
layer with all that tomato base.
24:07.933 --> 24:12.566 align:start position:22.5% line:79.33% size:52.5%
You have to make this
lasagne in your home.
24:12.633 --> 24:15.000 align:start position:40% line:79.33% size:17.5%
You do,
you do, you do!
24:15.066 --> 24:18.766 align:start position:30% line:79.33% size:35%
Let me try the
salad and shrimp.
24:20.700 --> 24:23.966 align:start position:37.5% line:84.67% size:25%
Mmm, mhmm!
24:24.033 --> 24:27.533 align:start position:20% line:79.33% size:60%
So light, and it has all
those flavors from the
24:27.600 --> 24:31.600 align:start position:22.5% line:79.33% size:57.5%
roasted vegetables, but
they're so nuanced and suave
24:31.666 --> 24:36.366 align:start position:15% line:79.33% size:67.5%
and just wrapped around the
shrimp in such a delicious way,
24:36.433 --> 24:38.666 align:start position:20% line:79.33% size:57.5%
and the shrimp is plump
and really crisp and
24:38.733 --> 24:40.833 align:start position:25% line:84.67% size:50%
I have so much food!
24:40.900 --> 24:43.766 align:start position:17.5% line:79.33% size:65%
I mean look at this salad,
it's like for 10 people!
24:43.833 --> 24:46.566 align:start position:22.5% line:79.33% size:55%
I don't wanna eat this
all my myself -
24:46.633 --> 24:50.200 align:start position:37.5% line:79.33% size:22.5%
you guys,
Kev, join me?
24:51.000 --> 24:52.666 align:start position:27.5% line:84.67% size:42.5%
Success, success!
24:54.433 --> 24:55.866 align:start position:42.5% line:84.67% size:12.5%
Yeah!
24:58.800 --> 25:02.400 align:start position:35% line:79.33% size:27.5%
Oh, oh, oh!
Of course!
25:02.466 --> 25:05.500 align:start position:10% line:10% size:70%
>> I wanted lasagne all day!
>> I know!
25:05.566 --> 25:08.300 align:start position:10% line:10% size:20%
(laughs)
25:08.366 --> 25:12.133 align:start position:10% line:10% size:55%
It has so much cheese!
>> Lots of cheese.
25:12.200 --> 25:15.600 align:start position:10% line:10% size:60%
>> I'm so happy with it.
>> Kevin you're missing out.
25:15.666 --> 25:19.566 align:start position:10% line:10% size:22.5%
>> Kevin!
We have to feed Kevin.
25:19.633 --> 25:22.766 align:start position:10% line:10% size:52.5%
(overlapping chatter)
25:30.500 --> 25:32.466 align:start position:10% line:10% size:60%
>> Pati: For recipes and
information from this
25:32.533 --> 25:37.433 align:start position:10% line:10% size:57.5%
episode and more, visit
patijinich.com, and connect!
25:37.500 --> 25:39.666 align:start position:10% line:10% size:50%
Find me on Facebook,
Twitter, Instagram
25:39.733 --> 25:42.033 align:start position:10% line:10% size:32.5%
and Pinterest
@PatiJinich.
25:42.100 --> 25:45.666 align:start position:10% line:10% size:57.5%
>> Pati's Mexican Table
is made possible by:
25:45.733 --> 25:48.833 align:start position:47.5% line:84.67% size:5%
♪
26:00.633 --> 26:05.366 align:start position:32.5% line:79.33% size:35%
>> La Costeña.
Taste that transcends.
26:05.433 --> 26:10.133 align:start position:30% line:79.33% size:40%
More information
at: mexicorico.com
26:10.766 --> 26:12.666 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
26:12.733 --> 26:13.866 align:start position:25% line:84.67% size:50%
and family recipes.
26:13.933 --> 26:15.266 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
26:15.700 --> 26:18.233 align:start position:27.5% line:79.33% size:42.5%
>> Coronado Dulce
de Leche Caramel,
26:18.300 --> 26:21.166 align:start position:27.5% line:79.33% size:40%
proud to support
Pati's Mexican Table.
26:23.800 --> 26:26.400 align:start position:20% line:84.67% size:57.5%
♪ Avocados from Mexico
26:26.466 --> 26:28.766 align:start position:25% line:79.33% size:45%
>> The Ministry of
Agriculture, Livestock,
26:28.833 --> 26:32.866 align:start position:27.5% line:79.33% size:45%
Rural Development,
Fisheries and Mexbest.
26:32.933 --> 26:35.666 align:start position:30% line:79.33% size:40%
Proud to support
Pati's Mexican Table
26:35.733 --> 26:37.333 align:start position:22.5% line:84.67% size:52.5%
on public television.