WEBVTT
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-Jalisco is so many things
all at once --
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exciting, beautiful,
classic yet innovative.
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But above all, it loves
to hold on to its traditions.
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Today I'm experiencing
one of the oldest,
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and possibly one of the cutest,
traditions of all --
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the escaramuza.
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-Palomas! Palomas!
Ra, ra, ra!
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-Whoo!
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-And in my kitchen,
I'm cooking a meal
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that is somehow both
a small-town Mexican tradition
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and one of the hottest
food trends here in the U.S. --
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birria --
slow-cooked to perfection,
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tucked both into a taco and also
wrapped up in a quesadilla
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and topped with
a mouthwatering salsita.
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I mean, Fany, look at this.
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And my friend Fany
is stopping by
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to teach me how to make one
of my favorite childhood treats,
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a bright and happy
gelatina de mosaico.
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So beautiful!
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-♪ Dame, dame ♪
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♪ Dame tu chocolate ♪
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♪ Dame, dame ♪
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♪ Dame café caliente ♪
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♪ Dame, dame ♪
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♪ Dame tu corazón ♪
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♪♪
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-"Pati's Mexican Table"
is made possible by...
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♪♪
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♪♪
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-♪ Avocados from Mexico
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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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-Stand Together --
helping every person rise.
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More information
at StandTogether.org.
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-Mahatma rice lets you unite
ingredients and flavors.
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Mahatma rice unites.
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-King Arthur Baking Company.
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Find out more
about our masa harina
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at kingarthurbaking.com.
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-Oléico --
High Oleic Safflower Oil.
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-Tecate Alta cerveza suprema.
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Mexico is in us.
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-FEMSA Foundation.
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♪♪
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-It used to be that
you could only find birria
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if you went down to Mexico.
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Not even in big cities.
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You needed to go
to the countryside
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or to small little towns,
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or you needed to find
a roadside stand
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that specialized in birria.
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Now birria is like
the hottest thing in America.
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Like, how did that happen?
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I don't know.
It got super catchy.
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But I'm going to give you
the recipe that you need to use
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if you want to make birria.
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In here I have 5 pounds
of shoulder and leg of lamb.
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So, I'm going to pour 1/3 cup
of white distilled vinegar.
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♪♪
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4 teaspoons of salt.
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We're just going to mix this
like this with our hands
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so that it's really nice
and covered.
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And this is going to
tenderize the meat.
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It's also going to add a really
nice, tangy layer of flavor
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because now we're going to
make the birria adobo.
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So, I'm going to set this aside
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and I'm going to rinse my hands
as I make the sauce.
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♪♪
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We're using the ancho chili,
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which is like prune,
chocolate, like, tasting.
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It's a little bit sweet,
not that spicy.
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So, I'm going to start
toasting my chilies.
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We're also going to use
guajillo chili.
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And the flavor is really similar
to the color.
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It's warm.
It's rich.
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It's not spicy.
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It's a happy color
and it's a happy taste.
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I don't think I've used
these chilies with you before.
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These are called
cascabel chilies,
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and they're the cutest thing.
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And the flavor is mild.
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It's a little bit sweet.
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It's a little bit smoky,
not too spicy.
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So, this is a chipotle.
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This is a jalapeño.
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When it dries,
it becomes a chipotle.
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Seeing this here
makes me so happy.
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Just look at how beautiful
this comal looks.
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If you toast your chilies
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versus just dropping them in
the water and rehydrating them,
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they're going to have, like,
another layer of flavor,
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so if you have the time,
do this.
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I am adding 4 cups of water
to my saucepan.
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So, I'm going to start adding
the chilies into the water.
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See how the skin is scorching?
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You want that.
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The smell!
It smells like Mexico.
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So, these are going to cook
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just until they rehydrate
and plump up,
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like for six to seven minutes.
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We're going to toast the spices,
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and I'm going to show you
a little tool
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that's great for when
you toast the spices.
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This is called an escobilla.
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And this is so that you can
toast your -- your spices
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in your comal
without burning them.
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I have a teaspoon of cumin,
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and they just need
to toast slightly.
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A teaspoon of the dried oregano.
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Four whole cloves,
but I'm removing the stem.
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See, you can use
your little escobilla
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so you don't have to move
your spices with your hands.
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Then you can also brush it
onto your plate.
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I mean, how cute is this?
It's so cute.
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The chilies are ready.
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We're adding all
of the cooking liquid.
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Then we have the spices
that we toasted.
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Six cloves of garlic
that I already peeled.
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Some freshly grated nutmeg.
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1/2 teaspoon
of freshly ground black pepper.
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And we're just going to
puree this until smooth.
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[ Blender whirring ]
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Oh, and I didn't even open it,
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and I'm smelling
this beautiful smell.
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It smells sweet,
spicy, smoky, nutmeg-y.
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And the color,
it matches my shirt.
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It is so, so, so beautiful.
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♪♪
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Once the marinade cools,
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and we're going to force it
to cool in the freezer,
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we're going to pour it
over the meat,
06:30.866 --> 06:34.533 align:start position:12.5% line:79.33% size:70%
and the meat has to marinate
in the refrigerator, covered,
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anywhere from 2 to 48 hours.
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The more it marinates,
the better it will be.
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Another one of the things
Jalisco is known for is charros.
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Or in English,
we might call them cowboys.
06:50.433 --> 06:57.266 align:start position:47.5% line:10% size:5%
♪♪
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But within the world
of charrería
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exists the escaramuza.
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It's like synchronized
swimming with horses.
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Escaramuza is strictly
for women.
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But those women often
start training very young.
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And today I have the opportunity
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to attend an escaramuza
pony competition.
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[ Speaking Spanish ]
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Hi. Mucho gusto.
07:28.066 --> 07:30.166 align:start position:17.5% line:79.33% size:65%
I'm meeting with Ana Maria
of Las Alteñitas.
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whose daughters
are competing later today.
07:34.633 --> 07:36.500 align:start position:22.5% line:10% size:52.5%
-[ Speaking Spanish ]
07:37.066 --> 07:38.866 align:start position:10% line:84.67% size:77.5%
-The competition is a tradition
07:39.000 --> 07:41.500 align:start position:22.5% line:79.33% size:55%
that started following
the Mexican Revolution
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to honor the women who fought.
07:43.966 --> 07:46.600 align:start position:25% line:79.33% size:50%
The teams are judged
on horse-riding skills
07:46.733 --> 07:48.533 align:start position:20% line:84.67% size:57.5%
and a creative routine.
08:01.566 --> 08:02.633 align:start position:40% line:10% size:17.5%
Mm-hmm.
08:30.400 --> 08:31.900 align:start position:22.5% line:10% size:52.5%
-[ Speaking Spanish ]
08:37.500 --> 08:38.566 align:start position:42.5% line:79.33% size:10%
Sí.
-¿Sí?
08:39.766 --> 08:41.433 align:start position:45% line:10% size:10%
-Sí.
08:41.566 --> 08:42.733 align:start position:42.5% line:10% size:10%
Sí.
08:45.533 --> 08:46.800 align:start position:10% line:84.67% size:77.5%
-They're saying everything yes.
08:46.933 --> 08:49.533 align:start position:27.5% line:79.33% size:47.5%
I think that's just
because he's here.
08:49.666 --> 08:51.400 align:start position:27.5% line:79.33% size:40%
They're going to
give you a cheer.
08:57.933 --> 09:01.033 align:start position:42.5% line:10% size:15%
-Whoo!
09:01.166 --> 09:03.033 align:start position:35% line:84.67% size:25%
-Gracias!
09:05.133 --> 09:07.533 align:start position:32.5% line:79.33% size:32.5%
A lot of work
goes into these competitions.
09:07.666 --> 09:09.966 align:start position:35% line:79.33% size:32.5%
And Ana Maria
knows it firsthand.
09:10.100 --> 09:12.966 align:start position:32.5% line:79.33% size:35%
She comes from
a family of escaramuzas.
09:13.100 --> 09:15.400 align:start position:15% line:79.33% size:67.5%
Her mother actually founded
Las Alteñitas,
09:15.533 --> 09:20.200 align:start position:15% line:79.33% size:72.5%
and she rides herself and has
tremendous pride in the sport.
09:20.333 --> 09:22.700 align:start position:15% line:84.67% size:70%
Every little detail matters.
09:57.300 --> 10:00.233 align:start position:27.5% line:79.33% size:45%
Ana Maria explains
the homage escaramuza pays
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to the Adelitas,
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women who fought
in the Mexican Revolution,
10:04.000 --> 10:05.866 align:start position:15% line:84.67% size:70%
and how the clothing matters
10:06.000 --> 10:09.466 align:start position:20% line:79.33% size:57.5%
but doesn't necessarily
go into their final scores.
10:09.600 --> 10:11.633 align:start position:12.5% line:84.67% size:72.5%
What counts is their routine.
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[ Both laugh ]
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Just after being here
for a little while,
10:36.666 --> 10:41.233 align:start position:17.5% line:79.33% size:67.5%
I can see how much time and
dedication goes into this sport.
10:41.366 --> 10:43.566 align:start position:22.5% line:10% size:52.5%
It's evolved so much.
10:43.700 --> 10:46.400 align:start position:30% line:79.33% size:35%
But it also is
a complete family affair.
10:49.433 --> 10:50.833 align:start position:27.5% line:10% size:45%
[ Speaks Spanish ]
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That's her niece,
the little one.
10:55.133 --> 10:58.100 align:start position:20% line:79.33% size:60%
For Ana Maria, the sport
is one of self-improvement
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and betterment
and pride in the culture.
11:22.166 --> 11:25.533 align:start position:20% line:79.33% size:62.5%
Even though her daughters
are Las Alteñitas royalty,
11:25.666 --> 11:27.500 align:start position:27.5% line:79.33% size:42.5%
that doesn't mean
she doesn't get nervous
11:27.633 --> 11:30.033 align:start position:27.5% line:79.33% size:45%
watching them ride
for the very first time.
11:32.200 --> 11:33.333 align:start position:35% line:10% size:27.5%
-[ Laughs ]
11:33.466 --> 11:35.433 align:start position:20% line:84.67% size:60%
-I feel nervous for her.
11:40.000 --> 11:48.900 align:start position:47.5% line:10% size:5%
♪♪
12:13.333 --> 12:15.533 align:start position:40% line:84.67% size:17.5%
-Brava!
12:18.533 --> 12:20.533 align:start position:15% line:84.67% size:67.5%
[ Both cheering, clapping ]
12:26.066 --> 12:29.700 align:start position:10% line:79.33% size:77.5%
-For Ana Maria, this isn't just
about the show of it all.
12:29.833 --> 12:33.300 align:start position:25% line:79.33% size:50%
It's about the pride
of carrying on this tradition.
12:53.266 --> 12:55.733 align:start position:12.5% line:84.67% size:75%
My birria has been marinating,
12:55.866 --> 12:59.833 align:start position:27.5% line:10% size:47.5%
and now I am adding
a cup more water
12:59.966 --> 13:01.033 align:start position:17.5% line:10% size:62.5%
because when I braise it,
13:01.166 --> 13:04.166 align:start position:30% line:10% size:42.5%
I want to be sure
it has plenty of liquid.
13:04.300 --> 13:06.633 align:start position:22.5% line:84.67% size:55%
I have my oven at 375,
13:06.766 --> 13:10.000 align:start position:10% line:79.33% size:80%
and it's going to go in the oven
for 2 1/2 to 3 hours
13:10.133 --> 13:12.033 align:start position:22.5% line:79.33% size:52.5%
until it's completely
cooked and tender.
13:12.166 --> 13:15.266 align:start position:10% line:79.33% size:80%
And then I'm going to uncover it
and I'm going to let it cook
13:15.400 --> 13:20.900 align:start position:22.5% line:79.33% size:52.5%
30 to 45 minutes more
until it's perfect.
13:21.033 --> 13:23.766 align:start position:20% line:79.33% size:60%
So, a birria needs to be
accompanied by a salsita
13:23.900 --> 13:27.000 align:start position:15% line:84.67% size:70%
that has tomatillos, says I.
13:27.133 --> 13:30.533 align:start position:22.5% line:79.33% size:55%
So, I want to show you
a tomatillo salsita
13:30.666 --> 13:33.466 align:start position:20% line:79.33% size:60%
that's also very typical
from the Jalisco region
13:33.600 --> 13:35.333 align:start position:12.5% line:84.67% size:75%
and very easy to put together.
13:35.466 --> 13:37.533 align:start position:15% line:84.67% size:70%
So, I have my water boiling.
13:37.666 --> 13:40.800 align:start position:30% line:79.33% size:40%
I'm going to add
a pound of tomatillos.
13:40.933 --> 13:42.466 align:start position:27.5% line:84.67% size:45%
Two Roma tomatoes.
13:42.600 --> 13:43.800 align:start position:15% line:84.67% size:70%
And we're going to cook this
13:43.933 --> 13:46.600 align:start position:37.5% line:79.33% size:25%
just until
they're soft and mushy
13:46.733 --> 13:48.566 align:start position:17.5% line:84.67% size:65%
and they're no longer raw.
13:48.700 --> 13:51.300 align:start position:32.5% line:79.33% size:35%
But meanwhile,
these chilies de árbol
13:51.433 --> 13:53.800 align:start position:25% line:79.33% size:50%
are chilies de árbol
from Yahualica.
13:53.933 --> 13:56.800 align:start position:27.5% line:79.33% size:47.5%
They're very spicy,
and you get a punch of heat,
13:56.933 --> 14:01.300 align:start position:10% line:79.33% size:77.5%
but that goes away really fast,
and then you get the taste.
14:01.433 --> 14:07.900 align:start position:12.5% line:79.33% size:75%
And then I'm adding a piece of
an onion, a teaspoon of salt.
14:08.033 --> 14:12.033 align:start position:17.5% line:79.33% size:62.5%
And I'm adding a teaspoon
of dried oregano.
14:12.166 --> 14:15.566 align:start position:25% line:79.33% size:45%
So, the tomatillos
and the tomatoes are ready.
14:15.700 --> 14:19.900 align:start position:15% line:79.33% size:67.5%
And we're not peeling them,
coring them, seeding them.
14:20.033 --> 14:21.766 align:start position:25% line:84.67% size:50%
[ Blender whirring ]
14:21.933 --> 14:28.833 align:start position:47.5% line:10% size:5%
♪♪
14:29.000 --> 14:35.933 align:start position:47.5% line:10% size:5%
♪♪
14:36.066 --> 14:38.466 align:start position:15% line:84.67% size:67.5%
You are going to love this.
14:38.600 --> 14:40.966 align:start position:40% line:79.33% size:20%
It is --
Oh, my God, it's so yum.
14:41.100 --> 14:42.900 align:start position:37.5% line:84.67% size:25%
It's tart.
14:43.033 --> 14:46.833 align:start position:35% line:79.33% size:27.5%
It's sweet.
It's spicy.
14:46.966 --> 14:49.033 align:start position:15% line:84.67% size:67.5%
It has the toasted oregano.
14:49.166 --> 14:51.100 align:start position:30% line:84.67% size:37.5%
It's delicious.
14:52.933 --> 14:56.400 align:start position:27.5% line:79.33% size:45%
Uncover the birria
after 2 1/2 or 3 hours
14:56.533 --> 15:00.933 align:start position:10% line:79.33% size:80%
and then put it back in the oven
for another 30 to 45 minutes.
15:03.266 --> 15:06.633 align:start position:15% line:79.33% size:70%
Fany, I'm so happy you're --
you're here cooking with me.
15:06.766 --> 15:10.333 align:start position:15% line:79.33% size:67.5%
-I am so excited to be here
and just I love you,
15:10.466 --> 15:11.700 align:start position:17.5% line:79.33% size:62.5%
and, you know, we've been
friends for a long time.
15:11.833 --> 15:13.833 align:start position:35% line:79.33% size:30%
-I love you.
I love you.
15:13.966 --> 15:15.966 align:start position:12.5% line:79.33% size:72.5%
And I think, like, we have --
-And I'm just so excited.
15:16.100 --> 15:17.366 align:start position:37.5% line:84.67% size:22.5%
-Me, too!
15:17.500 --> 15:19.600 align:start position:30% line:79.33% size:35%
I'm such a fan
of everything you do,
15:19.733 --> 15:22.933 align:start position:15% line:79.33% size:70%
and everything that you make
is always so spectacular.
15:23.066 --> 15:25.200 align:start position:25% line:79.33% size:50%
We've had the chance
to cook together.
15:25.333 --> 15:28.066 align:start position:17.5% line:79.33% size:60%
And, I mean, we've known
each other for so many years.
15:28.200 --> 15:30.800 align:start position:27.5% line:79.33% size:47.5%
-For so many years.
I think we met cooking together.
15:30.933 --> 15:33.233 align:start position:15% line:79.33% size:65%
And I think the first time
we met, we cooked together.
15:33.366 --> 15:36.833 align:start position:25% line:79.33% size:47.5%
-Yes! It was at the
Mexican Cultural Institute.
15:36.966 --> 15:40.533 align:start position:27.5% line:79.33% size:47.5%
And you came to one
of my classes to make dessert.
15:40.666 --> 15:43.600 align:start position:32.5% line:79.33% size:37.5%
And you brought
that spectacular cake.
15:43.733 --> 15:45.933 align:start position:30% line:79.33% size:40%
But we're making
a mosaic gelatin, jello.
15:46.066 --> 15:47.666 align:start position:32.5% line:84.67% size:35%
-Mosaic jello.
15:47.800 --> 15:52.166 align:start position:17.5% line:79.33% size:65%
So here we're going to put
1 1/2 pounds of raspberries.
15:52.300 --> 15:54.400 align:start position:27.5% line:79.33% size:42.5%
1/2 cup of sugar.
-Sugar.
15:55.733 --> 15:57.333 align:start position:27.5% line:79.33% size:45%
-And so, actually,
this is a flavor
15:57.466 --> 16:01.500 align:start position:12.5% line:79.33% size:75%
of one of my favorite paletas,
the raspberry and hibiscus.
16:01.633 --> 16:03.633 align:start position:20% line:79.33% size:60%
So we have the raspberry
and we have --
16:03.766 --> 16:05.500 align:start position:27.5% line:79.33% size:45%
Is it like 1/2 cup
of hibiscus flowers?
16:05.633 --> 16:07.966 align:start position:42.5% line:79.33% size:12.5%
-Yes.
-It is the color of your shirt.
16:08.100 --> 16:09.633 align:start position:30% line:79.33% size:40%
-Yeah, you know.
I didn't realize
16:09.766 --> 16:11.200 align:start position:12.5% line:84.67% size:72.5%
-And it looks happy like you.
16:11.333 --> 16:13.066 align:start position:17.5% line:84.67% size:65%
You're always happy, Fany.
16:13.200 --> 16:15.900 align:start position:27.5% line:79.33% size:42.5%
Explain to people
that don't know
16:16.033 --> 16:17.966 align:start position:12.5% line:84.67% size:75%
what a gelatina de mosaica is.
16:18.100 --> 16:21.233 align:start position:12.5% line:84.67% size:75%
-Basically it's a milk gelatin
16:21.366 --> 16:25.666 align:start position:22.5% line:79.33% size:52.5%
that inside has these
kind of squares or rectangles
16:25.800 --> 16:29.233 align:start position:10% line:79.33% size:75%
or just pieces of different --
they kind of look like tiles --
16:29.366 --> 16:30.900 align:start position:22.5% line:84.67% size:52.5%
of different gelatin.
16:31.033 --> 16:34.366 align:start position:12.5% line:79.33% size:75%
-This is new territory for me,
so I'm very excited.
16:34.500 --> 16:36.366 align:start position:27.5% line:79.33% size:42.5%
And I love jello.
Love, love, love.
16:36.500 --> 16:39.200 align:start position:27.5% line:84.67% size:47.5%
-I love jello, too.
16:39.333 --> 16:42.466 align:start position:10% line:79.33% size:77.5%
In the meantime, we're going to
bloom the gelatin.
16:42.600 --> 16:44.233 align:start position:35% line:84.67% size:30%
1/3 of water
16:44.366 --> 16:48.900 align:start position:22.5% line:79.33% size:57.5%
with 1 tablespoon and 2
teaspoons of unflavored gelatin.
16:49.033 --> 16:50.966 align:start position:17.5% line:84.67% size:62.5%
-So you want it to bloom,
16:51.100 --> 16:53.666 align:start position:17.5% line:79.33% size:62.5%
and you want to dilute it
really well before you mix --
16:53.800 --> 16:54.766 align:start position:37.5% line:79.33% size:22.5%
-Exactly.
-Okay.
16:54.900 --> 16:56.733 align:start position:17.5% line:79.33% size:62.5%
-Okay, so, we're going to
set that aside.
16:56.866 --> 16:59.666 align:start position:25% line:79.33% size:45%
-Just so you know,
we have birria in the oven.
16:59.800 --> 17:02.000 align:start position:15% line:79.33% size:72.5%
-That is one of my favorites.
I don't know if you know that.
17:02.133 --> 17:03.733 align:start position:30% line:79.33% size:37.5%
-I didn't know.
-I am --
17:03.866 --> 17:05.700 align:start position:15% line:79.33% size:70%
Am I going to get to try it?
-Of course.
17:05.833 --> 17:07.366 align:start position:30% line:79.33% size:40%
You're eating it
with me, of course.
17:07.500 --> 17:09.266 align:start position:35% line:84.67% size:30%
-Oh, my God.
17:09.400 --> 17:13.666 align:start position:10% line:79.33% size:77.5%
For whatever fruit, you want to
have at least 2 cups of liquid.
17:13.800 --> 17:17.600 align:start position:20% line:79.33% size:60%
If, after you strain it,
you don't have 2 cups,
17:17.733 --> 17:20.266 align:start position:25% line:79.33% size:50%
you want to just add
enough water.
17:20.400 --> 17:22.600 align:start position:17.5% line:79.33% size:65%
We're going to put this --
See, this is already set.
17:22.733 --> 17:25.000 align:start position:22.5% line:79.33% size:55%
-Yeah, it's super set.
-Super set.
17:25.133 --> 17:27.533 align:start position:10% line:79.33% size:77.5%
And then you're going to put it
in a double boiler
17:27.666 --> 17:30.900 align:start position:27.5% line:79.33% size:47.5%
or in the microwave
just to melt.
17:31.033 --> 17:33.466 align:start position:17.5% line:79.33% size:65%
What you want to make sure
is it doesn't boil.
17:35.133 --> 17:37.600 align:start position:25% line:79.33% size:45%
So, we need to add
a little bit more water here.
17:37.733 --> 17:39.200 align:start position:27.5% line:79.33% size:47.5%
-Because you wanted
to get 2 cups?
17:39.333 --> 17:40.966 align:start position:20% line:84.67% size:60%
-You want to get 2 cups.
17:41.100 --> 17:43.666 align:start position:17.5% line:79.33% size:65%
So now we're just going to
stir it in here.
17:43.800 --> 17:45.133 align:start position:30% line:84.67% size:37.5%
-In here. Okay.
17:48.900 --> 17:51.333 align:start position:25% line:79.33% size:47.5%
-And we're going to
refrigerate it until it sets,
17:51.466 --> 17:53.500 align:start position:12.5% line:84.67% size:72.5%
which is at least four hours.
17:53.633 --> 17:56.066 align:start position:20% line:10% size:60%
And then what's great is
you can make the whole thing
17:56.200 --> 17:59.333 align:start position:30% line:10% size:35%
ahead of time,
have it unmolded, ready to go
17:59.466 --> 18:00.666 align:start position:12.5% line:10% size:72.5%
by the time your guests come.
-You just come to the party.
18:00.800 --> 18:03.000 align:start position:40% line:79.33% size:22.5%
-Exactly.
You can just enjoy the birria.
18:03.133 --> 18:04.266 align:start position:32.5% line:84.67% size:35%
[ Both laugh ]
18:04.433 --> 18:11.933 align:start position:47.5% line:10% size:5%
♪♪
18:12.066 --> 18:14.933 align:start position:10% line:79.33% size:77.5%
-We have the raspberry setting.
-Right.
18:15.066 --> 18:17.666 align:start position:12.5% line:79.33% size:72.5%
-And then this is going to be
the base of the mold.
18:17.800 --> 18:19.966 align:start position:42.5% line:79.33% size:15%
-Yeah.
-We have milk.
18:20.100 --> 18:21.700 align:start position:27.5% line:79.33% size:42.5%
-Evaporated milk.
-Mm-hmm.
18:21.833 --> 18:24.266 align:start position:25% line:79.33% size:50%
-And condensed milk.
-And?
18:24.400 --> 18:27.700 align:start position:10% line:79.33% size:77.5%
-Vanilla. Pure vanilla extract.
And a little bit of salt.
18:27.833 --> 18:29.733 align:start position:27.5% line:79.33% size:45%
-So, you have like
a tres leches mixture?
18:29.866 --> 18:34.166 align:start position:40% line:79.33% size:22.5%
-Exactly.
It's like a tres leches gelatin.
18:34.300 --> 18:36.766 align:start position:12.5% line:84.67% size:75%
-So, 4 1/2 cups of whole milk.
18:36.900 --> 18:39.666 align:start position:17.5% line:79.33% size:62.5%
-Yep. And then we're just
going to warm that up.
18:39.800 --> 18:41.100 align:start position:37.5% line:79.33% size:20%
-Uh-huh.
-And in the meantime,
18:41.233 --> 18:43.733 align:start position:25% line:79.33% size:50%
we're going to bloom
unflavored gelatin.
18:43.866 --> 18:46.033 align:start position:37.5% line:79.33% size:20%
-Mm-hmm.
-4 tablespoons.
18:46.166 --> 18:48.533 align:start position:17.5% line:79.33% size:62.5%
-You have a cup of water.
-Yeah.
18:48.666 --> 18:51.800 align:start position:25% line:79.33% size:50%
And then you're just
going to stir it.
18:51.933 --> 18:54.200 align:start position:25% line:79.33% size:50%
We also have to wait
for it to set.
18:54.333 --> 18:57.733 align:start position:12.5% line:79.33% size:72.5%
So, I did some other gelatins
ahead of time.
18:57.866 --> 18:58.900 align:start position:32.5% line:84.67% size:35%
-Yeah. Mm-hmm.
18:59.033 --> 19:02.300 align:start position:20% line:79.33% size:60%
-But we have a delicious
strawberry with lime.
19:02.433 --> 19:04.300 align:start position:17.5% line:84.67% size:62.5%
We also have a mango one.
19:04.433 --> 19:07.433 align:start position:12.5% line:79.33% size:75%
Who doesn't love mango, right?
-Mmm. Mmm.
19:07.566 --> 19:09.233 align:start position:27.5% line:79.33% size:42.5%
-And then we have
a blackberry one.
19:09.366 --> 19:10.966 align:start position:32.5% line:79.33% size:30%
-I'm already
thinking about, like,
19:11.100 --> 19:15.366 align:start position:12.5% line:79.33% size:75%
the different gelatin textures
in one slice.
19:15.500 --> 19:18.333 align:start position:35% line:79.33% size:30%
And ah. Yum.
-It's going to be amazing.
19:18.466 --> 19:20.133 align:start position:17.5% line:79.33% size:62.5%
-Okay, so, we're going to
let it dissolve?
19:20.266 --> 19:22.066 align:start position:25% line:79.33% size:50%
-We're going to just
let it dissolve.
19:22.200 --> 19:24.900 align:start position:30% line:79.33% size:35%
I like to pour
the evaporated first.
19:25.033 --> 19:26.866 align:start position:37.5% line:84.67% size:20%
-Uh-huh.
19:27.000 --> 19:29.566 align:start position:27.5% line:79.33% size:42.5%
And the sweetened
condensed milk.
19:29.700 --> 19:31.800 align:start position:20% line:79.33% size:55%
-Sal. A little bit --
a pinch of salt.
19:31.933 --> 19:35.333 align:start position:27.5% line:79.33% size:42.5%
And then a little
pure vanilla extract.
19:35.466 --> 19:39.100 align:start position:17.5% line:79.33% size:65%
So, now we're going to add
the dissolved gelatin.
19:39.233 --> 19:41.933 align:start position:15% line:79.33% size:67.5%
Okay, so now we're going to
put this here.
19:43.933 --> 19:45.400 align:start position:27.5% line:84.67% size:45%
It smells so good.
19:45.533 --> 19:47.200 align:start position:37.5% line:79.33% size:20%
-It's...
-It is basically.
19:47.333 --> 19:49.700 align:start position:15% line:79.33% size:67.5%
Like, it is, like you said,
a tres leches --
19:49.833 --> 19:52.733 align:start position:17.5% line:79.33% size:65%
It's a tres leches gelatin
with fruit.
19:52.866 --> 19:54.666 align:start position:42.5% line:79.33% size:12.5%
-Mmm!
-[ Chuckles ]
19:56.966 --> 19:59.500 align:start position:32.5% line:79.33% size:32.5%
So we have --
I'm going to show you
19:59.633 --> 20:01.833 align:start position:22.5% line:79.33% size:52.5%
the different flavors
that we have.
20:01.966 --> 20:03.366 align:start position:45% line:84.67% size:10%
-Uy.
20:05.633 --> 20:07.100 align:start position:20% line:84.67% size:60%
-So, this is blackberry.
20:07.233 --> 20:09.900 align:start position:20% line:79.33% size:60%
This is strawberry lime.
This is mango.
20:10.033 --> 20:12.100 align:start position:35% line:79.33% size:27.5%
And this is
the raspberry hibiscus.
20:12.233 --> 20:14.800 align:start position:20% line:84.67% size:57.5%
-Mmm. Blackberry first.
20:16.566 --> 20:17.766 align:start position:22.5% line:10% size:52.5%
-[ Speaking Spanish ]
20:19.033 --> 20:20.333 align:start position:32.5% line:10% size:35%
Yeah. Perfect.
20:20.466 --> 20:21.666 align:start position:20% line:79.33% size:60%
So, here you're going to
cut them.
20:21.800 --> 20:23.466 align:start position:10% line:84.67% size:80%
You can really make it your own.
20:23.600 --> 20:26.366 align:start position:22.5% line:79.33% size:52.5%
And so we're going to
make some squares.
20:26.500 --> 20:27.533 align:start position:40% line:79.33% size:20%
-Mm-hmm.
-Do you want to help me?
20:27.666 --> 20:29.433 align:start position:42.5% line:84.67% size:15%
-Yeah.
20:29.566 --> 20:33.366 align:start position:27.5% line:79.33% size:45%
-But you can also,
like, do triangles
20:33.500 --> 20:35.000 align:start position:22.5% line:84.67% size:55%
like this if you want.
20:35.133 --> 20:36.200 align:start position:22.5% line:79.33% size:52.5%
You know what I mean?
-Yeah.
20:36.333 --> 20:37.800 align:start position:15% line:79.33% size:70%
-Again, if you're doing this
with kids,
20:37.933 --> 20:39.166 align:start position:22.5% line:84.67% size:55%
it's like, you know --
20:39.300 --> 20:41.366 align:start position:37.5% line:84.67% size:25%
-Oh, yeah.
20:41.500 --> 20:42.800 align:start position:27.5% line:79.33% size:45%
-We're going to do
the strawberry next.
20:42.933 --> 20:45.133 align:start position:40% line:79.33% size:15%
-Okay.
-Strawberry and lime.
20:49.166 --> 20:51.000 align:start position:40% line:79.33% size:17.5%
-Mango.
-Yeah, mango.
20:51.133 --> 20:53.500 align:start position:22.5% line:79.33% size:52.5%
-I want to try mango.
Uh-huh.
20:55.400 --> 20:58.566 align:start position:42.5% line:79.33% size:12.5%
-Mmm.
-Mmm! Fany!
21:00.900 --> 21:03.300 align:start position:15% line:79.33% size:70%
-So now we're going to pour.
Pati, if you can help me pour.
21:03.433 --> 21:04.600 align:start position:42.5% line:79.33% size:15%
-Yeah.
-Just a little bit.
21:04.733 --> 21:05.700 align:start position:42.5% line:79.33% size:15%
-Okay.
-And then we're just going to --
21:05.833 --> 21:07.866 align:start position:17.5% line:79.33% size:62.5%
-But this is already set?
-Yeah, exactly.
21:08.033 --> 21:09.000 align:start position:32.5% line:84.67% size:32.5%
Look how fun.
21:09.133 --> 21:10.566 align:start position:35% line:84.67% size:27.5%
-Super fun.
21:10.700 --> 21:12.533 align:start position:10% line:84.67% size:77.5%
For the kids, this is so great.
21:12.666 --> 21:13.700 align:start position:42.5% line:84.67% size:15%
-Yeah.
21:15.666 --> 21:16.700 align:start position:42.5% line:84.67% size:12.5%
Okay.
21:16.866 --> 21:23.333 align:start position:47.5% line:10% size:5%
♪♪
21:23.466 --> 21:26.966 align:start position:42.5% line:79.33% size:12.5%
-Mmm!
-That smells amazing.
21:27.100 --> 21:29.400 align:start position:35% line:79.33% size:25%
Literally,
my mouth is salivating.
21:29.533 --> 21:31.166 align:start position:37.5% line:79.33% size:22.5%
-Me, too.
-So good.
21:31.300 --> 21:32.966 align:start position:10% line:79.33% size:77.5%
-Fany, can you help me, like...
-Yes, of course.
21:33.100 --> 21:34.666 align:start position:15% line:84.67% size:70%
-...break it up with a fork?
21:34.800 --> 21:37.033 align:start position:12.5% line:84.67% size:72.5%
-Oh, my God, this is amazing.
21:37.166 --> 21:38.633 align:start position:37.5% line:79.33% size:25%
It's so --
Like, it just falls apart.
21:38.766 --> 21:40.666 align:start position:25% line:79.33% size:45%
Like, I don't even
have to, like, do anything.
21:40.800 --> 21:44.266 align:start position:20% line:79.33% size:55%
-So, I mean, I grew up
eating the birria in tacos.
21:44.400 --> 21:48.366 align:start position:12.5% line:10% size:75%
But now I know there's a thing
here in the U.S.
21:48.500 --> 21:51.100 align:start position:22.5% line:10% size:55%
for -- for quesadillas
with birria.
21:51.233 --> 21:54.133 align:start position:25% line:79.33% size:45%
And they call them
either birriadilla...
21:54.266 --> 21:56.766 align:start position:42.5% line:79.33% size:15%
-Yeah.
-...or quesabirria.
21:56.900 --> 22:00.733 align:start position:27.5% line:79.33% size:45%
-Quesabirria. Yes.
I don't know.
22:00.866 --> 22:03.533 align:start position:17.5% line:79.33% size:65%
-So, I feel like we should
eat some in tacos
22:03.666 --> 22:06.700 align:start position:25% line:79.33% size:45%
but then also make
a birriadilla, quesabirria.
22:06.833 --> 22:11.400 align:start position:12.5% line:84.67% size:75%
I'm going to use queso Oaxaca.
22:11.533 --> 22:14.566 align:start position:12.5% line:84.67% size:75%
I just overstuffed it so much.
22:14.733 --> 22:16.166 align:start position:27.5% line:79.33% size:45%
-I would have done
exactly the same.
22:16.300 --> 22:17.466 align:start position:37.5% line:84.67% size:25%
[ Laughs ]
22:20.533 --> 22:25.033 align:start position:10% line:10% size:80%
-Like, this birriadilla keeps on
getting better and better.
22:25.166 --> 22:28.000 align:start position:15% line:10% size:70%
-I'm dying to try that salsa
with that special chili.
22:30.933 --> 22:32.033 align:start position:42.5% line:10% size:10%
Sí.
22:33.666 --> 22:35.100 align:start position:32.5% line:10% size:35%
My mouth is...
-I know.
22:35.233 --> 22:37.066 align:start position:20% line:10% size:57.5%
-...literally watering.
-Me, too!
22:41.033 --> 22:43.000 align:start position:42.5% line:79.33% size:12.5%
-Mmm.
-Mmm.
22:43.133 --> 22:45.800 align:start position:30% line:79.33% size:40%
-That's, like --
The best adjective is "mmm."
22:45.933 --> 22:48.000 align:start position:45% line:79.33% size:12.5%
-Mmm.
-It's so good. It's so good.
22:50.200 --> 22:52.600 align:start position:17.5% line:79.33% size:65%
There's just so much depth
of flavors.
22:52.733 --> 22:54.333 align:start position:27.5% line:79.33% size:47.5%
I can't explain it,
but it's just --
22:54.466 --> 22:57.666 align:start position:10% line:79.33% size:75%
Like, it tastes like something
that has been cooking for days.
22:57.800 --> 22:59.566 align:start position:22.5% line:79.33% size:52.5%
You know what I mean?
-Mm-hmm.
22:59.700 --> 23:02.700 align:start position:17.5% line:79.33% size:65%
Like braising and braising
and getting better and better.
23:02.833 --> 23:03.833 align:start position:42.5% line:84.67% size:15%
-Yeah.
23:07.200 --> 23:10.266 align:start position:15% line:84.67% size:70%
-I mean, Fany, look at this.
23:10.433 --> 23:15.566 align:start position:47.5% line:10% size:5%
♪♪
23:15.700 --> 23:17.566 align:start position:35% line:84.67% size:27.5%
Oh, my God.
23:17.700 --> 23:19.733 align:start position:30% line:79.33% size:37.5%
This is insane.
-Mm-hmm.
23:19.866 --> 23:22.633 align:start position:30% line:79.33% size:37.5%
-I have to say,
this is pretty ridiculous
23:22.766 --> 23:26.266 align:start position:17.5% line:79.33% size:65%
because you get the birria
to the extreme,
23:26.400 --> 23:28.333 align:start position:27.5% line:79.33% size:45%
that tatemado char
from the comal
23:28.466 --> 23:29.800 align:start position:15% line:84.67% size:70%
and the chicharrón de cazón.
23:29.933 --> 23:33.933 align:start position:15% line:79.33% size:72.5%
It's truly spectacular, and I
can see why it's become a thing.
23:34.066 --> 23:36.266 align:start position:22.5% line:79.33% size:50%
-I feel like this is
a good hangover food.
23:36.400 --> 23:38.133 align:start position:30% line:84.67% size:37.5%
-Hangover food.
23:38.266 --> 23:39.566 align:start position:37.5% line:84.67% size:20%
Exactly.
23:42.100 --> 23:44.600 align:start position:22.5% line:84.67% size:55%
-This is our gelatina.
23:44.733 --> 23:46.500 align:start position:27.5% line:84.67% size:42.5%
-It is beautiful,
23:46.633 --> 23:49.866 align:start position:25% line:79.33% size:45%
and I'm so excited
'cause I love gelatina so much.
23:50.000 --> 23:52.600 align:start position:17.5% line:79.33% size:65%
And I can see the mosaics,
how they set.
23:52.733 --> 23:55.000 align:start position:27.5% line:79.33% size:45%
-So, then you want
to get hot water.
23:55.133 --> 23:58.000 align:start position:12.5% line:79.33% size:75%
And then we're going to dip it
for just a few seconds
23:58.133 --> 24:00.500 align:start position:12.5% line:84.67% size:72.5%
until you feel it come loose.
24:00.633 --> 24:03.333 align:start position:20% line:84.67% size:57.5%
Okay, so, we'll try it.
24:03.466 --> 24:05.266 align:start position:42.5% line:84.67% size:15%
-Okay.
24:05.400 --> 24:06.500 align:start position:42.5% line:79.33% size:12.5%
-Two.
[ Splat ]
24:06.633 --> 24:08.800 align:start position:30% line:79.33% size:40%
-Oh, I heard it!
-Oh!
24:08.933 --> 24:11.366 align:start position:30% line:84.67% size:40%
I heard it, too.
24:11.500 --> 24:13.933 align:start position:42.5% line:79.33% size:15%
Ta-da!
-Fany!
24:14.066 --> 24:15.633 align:start position:27.5% line:84.67% size:42.5%
This is stunning.
24:15.766 --> 24:18.166 align:start position:30% line:84.67% size:37.5%
It is gorgeous.
24:18.300 --> 24:21.933 align:start position:32.5% line:84.67% size:32.5%
So beautiful.
24:25.600 --> 24:27.333 align:start position:42.5% line:79.33% size:12.5%
-Mmm.
-Mmm!
24:27.466 --> 24:30.900 align:start position:27.5% line:84.67% size:45%
Mmm! It's so good.
24:31.033 --> 24:34.266 align:start position:10% line:79.33% size:77.5%
The tres leches and the fruits,
they taste so different,
24:34.400 --> 24:36.533 align:start position:25% line:79.33% size:52.5%
but you're getting --
even though they're all, like,
24:36.666 --> 24:39.400 align:start position:25% line:79.33% size:45%
jello and gelatin,
they have different textures.
24:39.533 --> 24:41.066 align:start position:40% line:79.33% size:15%
-Yeah.
-And then you get, like, the --
24:41.200 --> 24:45.233 align:start position:10% line:84.67% size:80%
the bursts of juicy fruit flavor
24:45.366 --> 24:47.800 align:start position:27.5% line:79.33% size:47.5%
that explode within
the three milks one.
24:47.933 --> 24:49.266 align:start position:30% line:79.33% size:42.5%
-Yeah, and I feel
because we have, like,
24:49.400 --> 24:50.500 align:start position:22.5% line:79.33% size:52.5%
three different kinds
of berries,
24:50.633 --> 24:53.000 align:start position:12.5% line:79.33% size:72.5%
you don't even know which one
you're getting.
24:53.133 --> 24:54.166 align:start position:37.5% line:84.67% size:20%
-Mm-hmm.
24:54.300 --> 24:55.566 align:start position:17.5% line:79.33% size:62.5%
-And you're like, "Whoo,"
you know.
24:55.700 --> 24:58.266 align:start position:45% line:79.33% size:12.5%
-Mmm.
-It's very exciting.
24:58.400 --> 25:01.933 align:start position:20% line:84.67% size:60%
-This is so very Mexico.
25:02.066 --> 25:04.500 align:start position:20% line:79.33% size:60%
Thank you so much, Fany.
-Thank you so much.
25:04.633 --> 25:08.000 align:start position:12.5% line:79.33% size:72.5%
I'm just so happy to be here.
I love you.
25:08.133 --> 25:10.166 align:start position:17.5% line:79.33% size:65%
The birria was incredible.
-I love you.
25:10.300 --> 25:12.933 align:start position:27.5% line:79.33% size:45%
-I'm going to cry.
This was amazing.
25:13.066 --> 25:14.166 align:start position:27.5% line:84.67% size:45%
-Birria, gelatina.
25:14.300 --> 25:16.300 align:start position:20% line:79.33% size:57.5%
I'll keep the gelatina.
You take the birria home.
25:16.433 --> 25:17.566 align:start position:20% line:84.67% size:60%
-It's the perfect trade.
25:17.700 --> 25:19.533 align:start position:20% line:79.33% size:57.5%
-And then we'll keep on
cooking together, Fany.
25:19.666 --> 25:21.366 align:start position:30% line:79.33% size:37.5%
-I'd love that.
-Mm.
25:21.533 --> 25:29.066 align:start position:47.5% line:10% size:5%
♪♪
25:29.200 --> 25:32.566 align:start position:15% line:10% size:67.5%
For recipes and information
from this episode and more,
25:32.700 --> 25:34.933 align:start position:22.5% line:10% size:52.5%
visit PatiJinich.com.
25:35.066 --> 25:36.433 align:start position:35% line:10% size:30%
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-"Pati's Mexican Table"
is made possible by...
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♪♪
25:56.833 --> 25:59.033 align:start position:20% line:10% size:60%
-♪ Avocados from Mexico
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A tradition
of authentic Latin flavors
26:01.533 --> 26:02.666 align:start position:25% line:84.67% size:50%
and family recipes.
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Tropical Cheese.
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-Stand Together --
helping every person rise.
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More information
at StandTogether.org.
26:09.200 --> 26:13.100 align:start position:15% line:10% size:70%
-Mahatma rice lets you unite
ingredients and flavors.
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Mahatma rice unites.
26:15.200 --> 26:16.566 align:start position:15% line:10% size:70%
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Find out more
about our masa harina
26:18.366 --> 26:20.066 align:start position:20% line:10% size:60%
at kingarthurbaking.com.
26:20.200 --> 26:23.000 align:start position:35% line:10% size:25%
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High Oleic Safflower Oil.
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-Tecate Alta cerveza suprema.
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