WEBVTT 00:00.766 --> 00:03.533 align:start position:30% line:84.67% size:40% -Mariachi music. 00:03.666 --> 00:07.700 align:start position:20% line:79.33% size:55% It's one of the things Jalisco is most famous for. 00:07.833 --> 00:09.600 align:start position:27.5% line:84.67% size:47.5% And Jalisco's food, 00:09.733 --> 00:14.400 align:start position:10% line:79.33% size:77.5% I think you're going to love it more with each and every bite. 00:14.533 --> 00:18.066 align:start position:15% line:79.33% size:70% Music and food come together when I share a classic lunch 00:18.200 --> 00:19.400 align:start position:25% line:84.67% size:50% with Angel Martinez, 00:19.533 --> 00:21.966 align:start position:10% line:79.33% size:80% leader of one of the most famous mariachi bands, 00:22.100 --> 00:24.433 align:start position:20% line:79.33% size:60% not only in Guadalajara, but all of Mexico. 00:24.566 --> 00:26.566 align:start position:17.5% line:10% size:62.5% [ Conversing in Spanish ] 00:29.500 --> 00:31.166 align:start position:22.5% line:84.67% size:55% -Back in my kitchen... 00:31.300 --> 00:33.966 align:start position:27.5% line:84.67% size:47.5% Mmm! The heat. Yum. 00:34.100 --> 00:35.333 align:start position:25% line:84.67% size:50% ...Sami will join me 00:35.466 --> 00:38.033 align:start position:32.5% line:79.33% size:35% as I re-create a Tapatío specialty... 00:38.166 --> 00:39.866 align:start position:32.5% line:79.33% size:37.5% and add a twist on the familiar... 00:40.000 --> 00:41.666 align:start position:35% line:79.33% size:27.5% Now we need a lot of whipped cream. 00:41.800 --> 00:42.766 align:start position:37.5% line:84.67% size:22.5% -Oh, boy. 00:42.900 --> 00:44.700 align:start position:30% line:79.33% size:42.5% -...starting with that classic lunch 00:44.833 --> 00:47.833 align:start position:30% line:79.33% size:42.5% I eat with Angel, carne en su jugo... 00:47.966 --> 00:50.633 align:start position:12.5% line:79.33% size:72.5% Nobody outside of Guadalajara that I know 00:50.766 --> 00:52.666 align:start position:12.5% line:84.67% size:75% has heard of carne en su jugo. 00:52.800 --> 00:53.933 align:start position:42.5% line:84.67% size:12.5% Yeah? 00:54.066 --> 00:56.266 align:start position:35% line:79.33% size:27.5% -Until now. -Mm-hmm. 00:56.400 --> 00:59.300 align:start position:27.5% line:79.33% size:47.5% ...a complex, rich, three-chili guacamole... 00:59.433 --> 01:00.600 align:start position:45% line:84.67% size:10% Yum! 01:00.733 --> 01:04.466 align:start position:17.5% line:79.33% size:65% ...and corn masa shortcake with berries and cream. 01:04.600 --> 01:07.366 align:start position:27.5% line:84.67% size:42.5% Mmm! Mm-hmm. Mmm! 01:07.500 --> 01:10.233 align:start position:17.5% line:79.33% size:62.5% -Yeah, I'll definitely be taking this one to college. 01:10.366 --> 01:13.466 align:start position:32.5% line:79.33% size:37.5% -Jalisco's food and Jalisco's music -- 01:13.600 --> 01:16.400 align:start position:20% line:84.67% size:60% it goes with everything. 01:16.533 --> 01:18.833 align:start position:30% line:84.67% size:37.5% -♪ Dame, dame ♪ 01:18.966 --> 01:21.100 align:start position:22.5% line:84.67% size:52.5% ♪ Dame tu chocolate ♪ 01:21.233 --> 01:23.633 align:start position:32.5% line:84.67% size:35% ♪ Dame, dame ♪ 01:23.766 --> 01:25.866 align:start position:22.5% line:84.67% size:55% ♪ Dame café caliente ♪ 01:26.000 --> 01:28.333 align:start position:32.5% line:84.67% size:35% ♪ Dame, dame ♪ 01:28.466 --> 01:31.666 align:start position:27.5% line:84.67% size:47.5% ♪ Dame tu corazón ♪ 01:31.800 --> 01:34.500 align:start position:20% line:79.33% size:57.5% -"Pati's Mexican Table" is made possible by... 01:34.666 --> 01:41.866 align:start position:47.5% line:10% size:5% ♪♪ 01:42.000 --> 01:44.533 align:start position:20% line:84.67% size:60% -La Costeña. iPor sabor! 01:44.700 --> 01:47.133 align:start position:47.5% line:10% size:5% ♪♪ 01:47.266 --> 01:49.633 align:start position:20% line:10% size:60% -♪ Avocados from Mexico 01:50.133 --> 01:52.400 align:start position:30% line:79.33% size:37.5% Over 40 years,  bringing authentic 01:52.466 --> 01:53.366 align:start position:20% line:79.33% size:57.5% Latin American flavors  to your table. 01:53.433 --> 01:54.666 align:start position:27.5% line:84.67% size:42.5% Tropical Cheese. 01:54.666 --> 01:56.866 align:start position:27.5% line:10% size:45% -Stand together -- helping every person rise. 01:57.000 --> 01:59.500 align:start position:27.5% line:10% size:40% More information at StandTogether.org. 01:59.633 --> 02:03.300 align:start position:15% line:10% size:70% -Mahatma rice lets you unite ingredients and flavors. 02:03.433 --> 02:05.433 align:start position:25% line:10% size:50% Mahatma rice unites. 02:05.566 --> 02:06.866 align:start position:15% line:10% size:70% -King Arthur Baking Company. 02:07.000 --> 02:08.600 align:start position:32.5% line:10% size:32.5% Find out more about our masa harina 02:08.733 --> 02:10.433 align:start position:20% line:10% size:60% at KingArthurBaking.com. 02:10.566 --> 02:13.466 align:start position:35% line:79.33% size:25% -Oléico -- High oleic safflower oil. 02:13.600 --> 02:15.533 align:start position:27.5% line:10% size:42.5% -♪ Oh, oh, oh-oh 02:15.666 --> 02:18.500 align:start position:17.5% line:10% size:62.5% -Tecate. Mexico is in us. 02:18.633 --> 02:21.400 align:start position:27.5% line:84.67% size:45% -FEMSA Foundation. 02:21.566 --> 02:24.600 align:start position:47.5% line:10% size:5% ♪♪ 02:24.733 --> 02:26.400 align:start position:15% line:84.67% size:67.5% -Everybody loves mariachis. 02:26.533 --> 02:30.466 align:start position:10% line:79.33% size:80% And for Mexicans, mariachis just make us feel connected to home. 02:30.600 --> 02:32.866 align:start position:15% line:84.67% size:70% In Jalisco, they're so proud 02:33.000 --> 02:35.666 align:start position:32.5% line:79.33% size:35% because that's the cradle of mariachis. 02:35.800 --> 02:37.966 align:start position:17.5% line:79.33% size:65% Now, there's another thing that comes from Jalisco 02:38.100 --> 02:42.133 align:start position:20% line:79.33% size:57.5% that nobody knows about if you're not from Jalisco, 02:42.266 --> 02:43.833 align:start position:12.5% line:84.67% size:75% particularly from Guadalajara, 02:43.966 --> 02:47.066 align:start position:17.5% line:79.33% size:62.5% and that is a dish called carne en su jugo. 02:47.200 --> 02:49.400 align:start position:15% line:84.67% size:67.5% You are going to love it... 02:49.533 --> 02:51.100 align:start position:15% line:84.67% size:67.5% maybe as much as mariachis. 02:51.233 --> 02:55.433 align:start position:22.5% line:79.33% size:55% So, it's a combination of cooked beans and meat 02:55.566 --> 02:57.266 align:start position:17.5% line:84.67% size:62.5% that cooks in its juices. 02:57.400 --> 02:59.800 align:start position:25% line:79.33% size:52.5% You can use the beans from the can already cooked, 02:59.933 --> 03:01.666 align:start position:17.5% line:79.33% size:62.5% but if you cook the beans at home, 03:01.800 --> 03:03.000 align:start position:17.5% line:84.67% size:65% it'll be that much better. 03:03.133 --> 03:05.433 align:start position:27.5% line:79.33% size:45% And it's so simple to cook the beans at home. 03:05.566 --> 03:07.666 align:start position:17.5% line:79.33% size:60% So, the first thing that you have to do with the beans 03:07.800 --> 03:09.533 align:start position:22.5% line:79.33% size:52.5% is pick through them, which just means 03:09.666 --> 03:12.133 align:start position:27.5% line:79.33% size:42.5% you're gonna find the broken beans 03:12.266 --> 03:14.866 align:start position:12.5% line:84.67% size:75% or any little pebbles or rocks 03:15.000 --> 03:17.466 align:start position:10% line:84.67% size:77.5% that surprisingly still appear. 03:17.600 --> 03:19.133 align:start position:12.5% line:84.67% size:72.5% And I'm gonna rinse my beans, 03:19.266 --> 03:20.833 align:start position:15% line:79.33% size:67.5% and then I'm gonna put them in the pot 03:20.966 --> 03:23.066 align:start position:20% line:79.33% size:60% where they're gonna cook and cover them with water. 03:23.233 --> 03:28.100 align:start position:47.5% line:10% size:5% ♪♪ 03:28.233 --> 03:30.866 align:start position:27.5% line:79.33% size:42.5% Now I'm gonna add half of an onion. 03:31.000 --> 03:32.366 align:start position:17.5% line:84.67% size:65% And notice I'm gonna leave 03:32.500 --> 03:34.000 align:start position:22.5% line:79.33% size:52.5% the part of the roots of the onion 03:34.133 --> 03:37.466 align:start position:10% line:79.33% size:77.5% because the onion is gonna cook with the pinto beans 03:37.600 --> 03:38.866 align:start position:27.5% line:84.67% size:42.5% for over an hour. 03:39.000 --> 03:43.366 align:start position:12.5% line:79.33% size:72.5% So, now I'm gonna bring these to a strong boil. 03:43.500 --> 03:45.100 align:start position:27.5% line:79.33% size:45% Don't add the salt in the beginning 03:45.233 --> 03:46.733 align:start position:22.5% line:79.33% size:55% because it will soften the beans. 03:46.866 --> 03:50.033 align:start position:10% line:79.33% size:80% You want to wait until the beans are cooked, like an hour. 03:50.166 --> 03:52.100 align:start position:27.5% line:79.33% size:45% Then I'm gonna add a tablespoon of salt 03:52.233 --> 03:55.266 align:start position:22.5% line:79.33% size:52.5% and let them cook for like 10, 15 minutes more, 03:55.400 --> 03:57.000 align:start position:30% line:79.33% size:42.5% and you have your frijoles de la olla. 03:57.133 --> 03:58.433 align:start position:32.5% line:84.67% size:32.5% Super simple. 03:58.566 --> 03:59.933 align:start position:25% line:84.67% size:50% The carne en su jugo 04:00.066 --> 04:04.333 align:start position:22.5% line:79.33% size:55% is really like a cross between a stew and a soup, 04:04.466 --> 04:06.466 align:start position:20% line:84.67% size:57.5% kind of like a guisado. 04:06.600 --> 04:11.466 align:start position:17.5% line:79.33% size:65% It's a combination of meat that cooks in its juices 04:11.600 --> 04:13.533 align:start position:27.5% line:79.33% size:47.5% and in a little bit of bacon fat. 04:13.666 --> 04:17.233 align:start position:20% line:79.33% size:60% And then that gets mixed with the pinto beans, 04:17.366 --> 04:21.600 align:start position:20% line:79.33% size:57.5% but it gets cooked down with a tomatillo sauce. 04:21.733 --> 04:23.500 align:start position:27.5% line:79.33% size:45% So, I need a pound of tomatillos. 04:23.633 --> 04:25.966 align:start position:10% line:84.67% size:80% So, you can use green or purple. 04:26.100 --> 04:29.800 align:start position:10% line:84.67% size:80% I'm adding them here in the pot. 04:29.933 --> 04:34.033 align:start position:10% line:79.33% size:77.5% Once the beans come to a really rolling boil like this, 04:34.166 --> 04:36.633 align:start position:15% line:79.33% size:70% you want to reduce your heat to medium, 04:36.766 --> 04:38.900 align:start position:35% line:79.33% size:30% and you want to partially cover the pot 04:39.033 --> 04:41.833 align:start position:20% line:79.33% size:57.5% and just let them cook, like for an hour. 04:41.966 --> 04:45.200 align:start position:15% line:79.33% size:67.5% I have two serrano chilies. You're gonna cook them whole. 04:45.333 --> 04:48.566 align:start position:15% line:79.33% size:70% And it's gonna take anywhere between 7 or 10 minutes 04:48.700 --> 04:50.933 align:start position:17.5% line:79.33% size:65% just until the tomatillos, or tomatoes, 04:51.066 --> 04:53.633 align:start position:12.5% line:84.67% size:75% are very, very mushy and soft. 04:53.766 --> 04:58.266 align:start position:22.5% line:79.33% size:57.5% And while this happens, I'm gonna go get my bacon. 04:58.400 --> 05:00.366 align:start position:12.5% line:84.67% size:75% So, for this carne en su jugo, 05:00.500 --> 05:03.100 align:start position:27.5% line:79.33% size:45% we're going to use 2 pounds of steak 05:03.233 --> 05:04.766 align:start position:22.5% line:84.67% size:52.5% for 1 pound of bacon. 05:04.900 --> 05:08.600 align:start position:15% line:79.33% size:70% I'm just gonna cut the bacon into small, bite-sized pieces. 05:08.733 --> 05:10.766 align:start position:10% line:84.67% size:80% We're gonna first fry the bacon, 05:10.900 --> 05:14.033 align:start position:27.5% line:10% size:47.5% and we're gonna get all of its rendered fat. 05:14.166 --> 05:17.033 align:start position:20% line:10% size:57.5% And that is where we're going to sear the meat, 05:17.166 --> 05:20.866 align:start position:17.5% line:10% size:62.5% so it's gonna be the base of the flavor for the stew. 05:21.000 --> 05:24.333 align:start position:20% line:79.33% size:60% But then, once the bacon is completely cooked 05:24.466 --> 05:27.400 align:start position:20% line:79.33% size:55% and crisp and crunchy, we're gonna set it aside, 05:27.533 --> 05:30.233 align:start position:20% line:79.33% size:55% and we're gonna add it to the stew at the end. 05:30.366 --> 05:33.033 align:start position:30% line:79.33% size:40% So it's the base and the final garnish. 05:33.166 --> 05:36.333 align:start position:30% line:79.33% size:42.5% You're gonna see. So, I'm gonna add the bacon. 05:36.466 --> 05:37.933 align:start position:17.5% line:84.67% size:62.5% This whole pound of bacon 05:38.066 --> 05:41.733 align:start position:22.5% line:79.33% size:55% really becomes nothing once you crisp it up. 05:41.866 --> 05:43.100 align:start position:35% line:84.67% size:30% [ Sizzling ] 05:43.233 --> 05:45.433 align:start position:30% line:79.33% size:42.5% And as the juices start to come out, 05:45.566 --> 05:48.233 align:start position:15% line:79.33% size:70% you add the tomatillo sauce, and then that's it. 05:48.366 --> 05:51.533 align:start position:32.5% line:79.33% size:37.5% You have, like, the quickest possible guisado. 05:51.700 --> 05:53.533 align:start position:47.5% line:10% size:5% ♪♪ 05:54.166 --> 05:57.766 align:start position:22.5% line:79.33% size:55% Okay, so, as the bacon finishes frying, 05:57.900 --> 06:02.700 align:start position:32.5% line:79.33% size:37.5% I'm gonna purée my seasoning sauce. 06:02.833 --> 06:05.033 align:start position:22.5% line:84.67% size:55% Oh, it smells so good. 06:05.166 --> 06:07.300 align:start position:32.5% line:79.33% size:32.5% I'm gonna add a pound of tomatillos 06:07.433 --> 06:08.600 align:start position:25% line:84.67% size:50% that already cooked. 06:08.733 --> 06:11.266 align:start position:17.5% line:84.67% size:65% Gradually add your chilies 06:11.400 --> 06:13.166 align:start position:32.5% line:79.33% size:30% to the sauce or whatever you're cooking. 06:13.300 --> 06:16.366 align:start position:17.5% line:79.33% size:62.5% So, I'm starting with one of the serrano chilies. 06:16.500 --> 06:18.533 align:start position:17.5% line:84.67% size:62.5% I'm gonna cut it in half. 06:18.666 --> 06:21.800 align:start position:22.5% line:79.33% size:55% And then I'm gonna add 1 teaspoon salt. 06:21.933 --> 06:24.000 align:start position:15% line:84.67% size:67.5% You want to add a full cup, 06:24.133 --> 06:28.900 align:start position:10% line:79.33% size:80% like, really, really packed cup, of cilantro. 06:29.033 --> 06:31.766 align:start position:25% line:79.33% size:50% I'm just checking in on my bacon. 06:31.900 --> 06:33.666 align:start position:20% line:84.67% size:60% The thing with the bacon 06:33.800 --> 06:37.666 align:start position:15% line:79.33% size:65% is you really want to take it out before it looks ready, 06:37.800 --> 06:41.766 align:start position:12.5% line:79.33% size:75% because after you take it out, it's still burning hot 06:41.900 --> 06:43.600 align:start position:20% line:79.33% size:57.5% and it's still crisping a little bit. 06:43.733 --> 06:47.533 align:start position:10% line:79.33% size:80% So when you think that the bacon is starting to look ready, 06:47.666 --> 06:50.400 align:start position:27.5% line:84.67% size:42.5% just take it out. 06:50.533 --> 06:53.500 align:start position:10% line:79.33% size:77.5% The cooked tomatillos, chilies, salt, and the fresh cilantro, 06:53.633 --> 06:56.966 align:start position:22.5% line:79.33% size:57.5% we're gonna purée these until completely smooth. 06:57.100 --> 06:58.600 align:start position:25% line:84.67% size:50% [ Blender whirring ] 06:58.766 --> 07:05.600 align:start position:47.5% line:10% size:5% ♪♪ 07:05.733 --> 07:10.200 align:start position:15% line:10% size:65% Look at the color. I mean, the color is just so beautiful! 07:10.333 --> 07:13.100 align:start position:12.5% line:84.67% size:72.5% And I'm gonna taste for heat. 07:18.133 --> 07:20.266 align:start position:37.5% line:84.67% size:22.5% Mmm. Mmm! 07:20.400 --> 07:23.100 align:start position:32.5% line:84.67% size:35% The heat. Yum! 07:23.233 --> 07:25.266 align:start position:32.5% line:84.67% size:32.5% Really spicy. 07:25.400 --> 07:28.033 align:start position:25% line:79.33% size:50% Tart. And very herby from the cilantro. 07:28.166 --> 07:30.700 align:start position:32.5% line:79.33% size:35% So, this sauce is gonna cut across 07:30.833 --> 07:34.500 align:start position:20% line:79.33% size:55% the meat and the bacon to make a delicious stew. 07:34.633 --> 07:39.533 align:start position:17.5% line:79.33% size:65% So, I have my meat. I have 2 pounds of sirloin steak. 07:39.666 --> 07:44.366 align:start position:10% line:79.33% size:80% And this we need to slice thinly and then cut into small pieces. 07:44.500 --> 07:46.333 align:start position:32.5% line:79.33% size:37.5% But I also know that my beans are ready, 07:46.466 --> 07:48.000 align:start position:15% line:84.67% size:67.5% and it's time to salt them. 07:48.133 --> 07:50.466 align:start position:15% line:84.67% size:70% So, once the beans are soft, 07:50.600 --> 07:52.566 align:start position:32.5% line:79.33% size:37.5% we're gonna add a tablespoon of salt 07:52.700 --> 07:55.833 align:start position:20% line:79.33% size:60% and then just stir these and let these cook 07:55.966 --> 07:57.300 align:start position:20% line:84.67% size:60% for like 10 more minutes 07:57.433 --> 08:01.566 align:start position:15% line:79.33% size:70% so that the beans now season really nicely with the salt. 08:01.700 --> 08:05.533 align:start position:15% line:79.33% size:67.5% This recipe was given to me by La Tía Tici, 08:05.666 --> 08:07.266 align:start position:32.5% line:84.67% size:32.5% or Aunt Tici, 08:07.400 --> 08:11.100 align:start position:15% line:79.33% size:70% who is the aunt of my friend Monica from Guadalajara. 08:11.266 --> 08:13.666 align:start position:47.5% line:10% size:5% ♪♪ 08:13.800 --> 08:17.933 align:start position:12.5% line:79.33% size:75% And I'm not discarding the fat because the fat of the beef 08:18.066 --> 08:21.366 align:start position:20% line:79.33% size:62.5% will also melt and render into the fat of the bacon. 08:21.500 --> 08:27.266 align:start position:12.5% line:79.33% size:75% So this is a very, very meaty, beefy, bacony stew. 08:27.400 --> 08:28.733 align:start position:10% line:84.67% size:77.5% So, I'm adding all of the meat. 08:28.866 --> 08:31.066 align:start position:10% line:84.67% size:80% I have 2 pounds of sirloin steak 08:31.200 --> 08:33.033 align:start position:35% line:79.33% size:27.5% that we cut into really small pieces. 08:33.200 --> 08:38.466 align:start position:47.5% line:10% size:5% ♪♪ 08:38.600 --> 08:43.033 align:start position:12.5% line:79.33% size:72.5% See how fast it's gonna brown in that bacon fat? 08:43.166 --> 08:46.233 align:start position:27.5% line:79.33% size:42.5% The meat browned, but then it immediately started 08:46.366 --> 08:48.166 align:start position:20% line:84.67% size:57.5% letting out its juices, 08:48.300 --> 08:51.233 align:start position:22.5% line:79.33% size:52.5% which is when we want to add the onion. 08:51.366 --> 08:56.266 align:start position:27.5% line:79.33% size:42.5% So I'm gonna chop about a cup of white onion. 08:56.400 --> 08:58.300 align:start position:20% line:79.33% size:57.5% And then I'm not adding any more salt, 08:58.433 --> 09:01.266 align:start position:17.5% line:79.33% size:62.5% because we have the smoky and the salty taste 09:01.400 --> 09:02.966 align:start position:17.5% line:84.67% size:62.5% of the bacon fat in here. 09:03.100 --> 09:06.500 align:start position:35% line:79.33% size:32.5% I'm gonna add about 2 cups of chicken broth. 09:10.966 --> 09:13.966 align:start position:12.5% line:79.33% size:72.5% So, we're gonna let this cook for about 10 minutes, 09:14.100 --> 09:16.266 align:start position:27.5% line:79.33% size:45% and I'm gonna make some guacamole. 09:16.400 --> 09:21.433 align:start position:17.5% line:79.33% size:62.5% We're using the jalapeño. We're using a serrano. 09:21.566 --> 09:23.166 align:start position:30% line:79.33% size:37.5% And we're using a chili de árbol. 09:23.300 --> 09:25.266 align:start position:27.5% line:79.33% size:47.5% But we're not using any chili de árbol. 09:25.400 --> 09:27.900 align:start position:15% line:79.33% size:70% We're using a chili de árbol from Yahualica. 09:28.033 --> 09:31.266 align:start position:35% line:79.33% size:30% In Yahualica is this kind of chili de árbol 09:31.400 --> 09:34.233 align:start position:30% line:79.33% size:42.5% that comes mostly from the state of Jalisco. 09:34.366 --> 09:38.466 align:start position:10% line:79.33% size:80% It is really, really packed with flavor at the same time as heat. 09:38.600 --> 09:40.700 align:start position:22.5% line:79.33% size:52.5% You can mix and match your chilies. 09:40.833 --> 09:42.366 align:start position:15% line:84.67% size:67.5% You can play with combining 09:42.500 --> 09:45.600 align:start position:27.5% line:79.33% size:42.5% the fresh chilies with the dry chilies. 09:45.733 --> 09:48.766 align:start position:15% line:79.33% size:65% And they're gonna bring in to your dish, to your guacamole 09:48.900 --> 09:50.866 align:start position:15% line:84.67% size:67.5% something really different. 09:51.000 --> 09:54.066 align:start position:32.5% line:79.33% size:35% So, I'm adding the zest of a lime. 09:54.200 --> 09:56.733 align:start position:25% line:79.33% size:50% And then we're gonna add the juice. 09:56.866 --> 10:00.400 align:start position:25% line:79.33% size:50% And we're doing this because we're macerating 10:00.533 --> 10:03.466 align:start position:17.5% line:84.67% size:65% the base of the guacamole. 10:03.600 --> 10:07.333 align:start position:17.5% line:79.33% size:65% So, we're adding the salt. Some cilantro. 10:07.466 --> 10:10.000 align:start position:17.5% line:79.33% size:62.5% And I'm also going to mix the cilantro 10:10.133 --> 10:12.666 align:start position:20% line:84.67% size:60% with everything in here. 10:12.800 --> 10:15.966 align:start position:35% line:79.33% size:32.5% This is where you're going to really combine 10:16.100 --> 10:19.566 align:start position:20% line:79.33% size:60% all of these ingredients into a seasoning paste. 10:19.700 --> 10:24.066 align:start position:17.5% line:79.33% size:65% So, you want ripe avocados that are soft to the hold. 10:24.233 --> 10:30.166 align:start position:47.5% line:10% size:5% ♪♪ 10:30.333 --> 10:36.366 align:start position:47.5% line:10% size:5% ♪♪ 10:36.500 --> 10:39.833 align:start position:17.5% line:79.33% size:62.5% I don't like my guacamole completely smooth, 10:39.966 --> 10:45.033 align:start position:10% line:79.33% size:77.5% so I like to mash it like this, but still leave some chunks. 10:45.166 --> 10:46.866 align:start position:15% line:84.67% size:70% If you had only one avocado, 10:47.000 --> 10:48.633 align:start position:20% line:79.33% size:60% you could have done this in the molcajete, 10:48.766 --> 10:51.500 align:start position:40% line:79.33% size:22.5% but, hey, we have many avocados in here. 10:51.633 --> 10:53.900 align:start position:32.5% line:79.33% size:30% [ Chuckles ] I'm adding some mixed tomatoes. 10:54.033 --> 10:57.600 align:start position:10% line:79.33% size:80% I'm just cutting these into two, just like that. 10:57.766 --> 10:59.900 align:start position:47.5% line:10% size:5% ♪♪ 11:00.033 --> 11:03.566 align:start position:22.5% line:79.33% size:52.5% It's almost like a -- like a tres chilies guacamole 11:03.700 --> 11:05.766 align:start position:22.5% line:84.67% size:55% and tomato salad. Yum! 11:08.100 --> 11:12.566 align:start position:20% line:10% size:60% [ Mariachi music plays ] 11:12.700 --> 11:14.966 align:start position:15% line:84.67% size:67.5% [ Man shouting in Spanish ] 11:15.133 --> 11:18.000 align:start position:47.5% line:10% size:5% ♪♪ 11:18.133 --> 11:21.033 align:start position:25% line:79.33% size:47.5% You know that sound as soon as you hear it, 11:21.166 --> 11:23.133 align:start position:22.5% line:84.67% size:55% the music of mariachi. 11:23.266 --> 11:27.833 align:start position:17.5% line:79.33% size:65% And we Mexicans don't just hear mariachi. We feel it -- 11:27.966 --> 11:30.300 align:start position:22.5% line:79.33% size:52.5% the music, the songs, the stories. 11:30.433 --> 11:33.500 align:start position:22.5% line:79.33% size:52.5% They share who we are with so much heart. 11:33.633 --> 11:37.133 align:start position:12.5% line:79.33% size:77.5% To learn more about the history of this great Mexican tradition, 11:37.266 --> 11:38.866 align:start position:32.5% line:79.33% size:35% I'm meeting up with Angel Martinez, 11:39.000 --> 11:41.266 align:start position:37.5% line:79.33% size:25% the leader of this phenomenal band, 11:41.400 --> 11:43.466 align:start position:17.5% line:84.67% size:65% Mariachi Nuevo Tecalitlán. 11:43.600 --> 11:45.966 align:start position:25% line:10% size:50% [ Speaking Spanish ] 11:46.100 --> 11:47.700 align:start position:17.5% line:84.67% size:65% I want to tell our friends 11:47.833 --> 11:50.133 align:start position:32.5% line:79.33% size:32.5% that we're in Guadalajara, Jalisco, 11:50.266 --> 11:53.333 align:start position:25% line:79.33% size:47.5% and we are with one of the biggest mariachis. 11:53.466 --> 11:56.000 align:start position:32.5% line:79.33% size:37.5% Angel and I are at Karne Garibaldi, 11:56.133 --> 11:58.366 align:start position:25% line:79.33% size:50% an iconic restaurant in Guadalajara 11:58.500 --> 12:01.366 align:start position:20% line:79.33% size:57.5% known for another point of Jalisco pride. 12:01.500 --> 12:03.533 align:start position:22.5% line:79.33% size:52.5% But we'll get to that in a minute. 12:03.666 --> 12:06.733 align:start position:27.5% line:79.33% size:42.5% Tell me the story about Nuevo Tecalitlán, 12:06.866 --> 12:08.966 align:start position:17.5% line:79.33% size:65% but also I want to know -- I want to tell our friends 12:09.100 --> 12:11.933 align:start position:22.5% line:79.33% size:55% the story of mariachis in Jalisco. 12:12.066 --> 12:14.200 align:start position:42.5% line:10% size:15% -Okay. [ Speaking Spanish ] 12:37.633 --> 12:40.300 align:start position:22.5% line:84.67% size:55% [ Singing in Spanish ] 12:40.466 --> 12:45.366 align:start position:47.5% line:10% size:5% ♪♪ 12:45.500 --> 12:48.866 align:start position:17.5% line:79.33% size:62.5% -Is Tecalitlán the cradle of mariachis in Jalisco? 13:00.866 --> 13:04.033 align:start position:22.5% line:79.33% size:57.5% How is the old mariachi different from the new mariachi? 13:06.300 --> 13:08.100 align:start position:40% line:10% size:17.5% Uh-huh. 13:14.533 --> 13:17.066 align:start position:27.5% line:10% size:42.5% -Mariachi started as the music of humble people 13:17.200 --> 13:19.566 align:start position:10% line:79.33% size:77.5% who build their own instruments from scratch 13:19.700 --> 13:24.033 align:start position:12.5% line:79.33% size:70% based on Spanish instruments like the harp and early guitar. 13:24.166 --> 13:26.866 align:start position:30% line:79.33% size:37.5% Over the years, horns were added, 13:27.000 --> 13:29.800 align:start position:15% line:79.33% size:65% bands got bigger, and they started dressing in uniform 13:29.933 --> 13:33.100 align:start position:15% line:84.67% size:70% as charros, Mexican cowboys. 13:33.233 --> 13:35.633 align:start position:22.5% line:79.33% size:52.5% The music got started as poor, peasant folk 13:35.766 --> 13:37.500 align:start position:12.5% line:84.67% size:72.5% became more and more festive, 13:37.633 --> 13:40.800 align:start position:15% line:79.33% size:70% leading to this iconic sound that we know today. 13:53.000 --> 13:58.500 align:start position:47.5% line:10% size:5% ♪♪ 13:58.666 --> 14:04.100 align:start position:47.5% line:10% size:5% ♪♪ 14:04.233 --> 14:06.000 align:start position:30% line:79.33% size:40% -Just as central as the sound of mariachi 14:06.133 --> 14:09.333 align:start position:17.5% line:79.33% size:62.5% is to Jaliscienses, so is the taste of carne en su jugo 14:09.466 --> 14:11.200 align:start position:12.5% line:84.67% size:72.5% to people from Guadalajara -- 14:11.333 --> 14:14.933 align:start position:25% line:79.33% size:52.5% a kind of hearty stew of beans, beef, and bacon. 14:15.066 --> 14:17.166 align:start position:32.5% line:79.33% size:37.5% Karne Garibaldi is known for making 14:17.300 --> 14:19.733 align:start position:30% line:79.33% size:40% some of the best in all of Jalisco. 14:19.866 --> 14:23.900 align:start position:12.5% line:79.33% size:70% And they also hold the world record for fastest service -- 14:24.033 --> 14:27.400 align:start position:12.5% line:79.33% size:75% 13 seconds from when you order to when it hits the table. 14:31.966 --> 14:33.533 align:start position:40% line:10% size:15% -iUy! 15:27.633 --> 15:29.666 align:start position:17.5% line:10% size:65% [ Man singing in Spanish ] 15:29.833 --> 15:36.833 align:start position:47.5% line:10% size:5% ♪♪ 15:37.000 --> 15:44.000 align:start position:47.5% line:10% size:5% ♪♪ 15:44.166 --> 15:54.133 align:start position:47.5% line:10% size:5% ♪♪ 15:54.366 --> 15:57.966 align:start position:47.5% line:10% size:5% ♪♪ 15:58.100 --> 15:59.500 align:start position:20% line:10% size:60% we want a light dessert. 15:59.633 --> 16:01.433 align:start position:27.5% line:10% size:45% I've always wanted to make a shortcake 16:01.566 --> 16:02.833 align:start position:15% line:10% size:70% and bring it down to Mexico, 16:02.966 --> 16:05.733 align:start position:25% line:79.33% size:47.5% so we're gonna make a shortcake with masa harina. 16:05.866 --> 16:08.433 align:start position:17.5% line:79.33% size:62.5% I'm combining masa harina with flour 16:08.566 --> 16:10.533 align:start position:10% line:84.67% size:77.5% to make this crumbly shortcake, 16:10.666 --> 16:12.833 align:start position:25% line:79.33% size:50% and I'm gonna top it with some berries. 16:12.966 --> 16:14.966 align:start position:20% line:79.33% size:60% And then we're gonna add a lot of whipped cream, 16:15.100 --> 16:17.400 align:start position:12.5% line:84.67% size:75% because who doesn't want that? 16:17.533 --> 16:19.500 align:start position:25% line:79.33% size:50% Sami's gonna join me in a little bit, 16:19.633 --> 16:23.066 align:start position:12.5% line:79.33% size:72.5% as soon as he starts smelling something in the kitchen, 16:23.200 --> 16:25.000 align:start position:22.5% line:84.67% size:52.5% which should be soon. 16:25.133 --> 16:28.066 align:start position:32.5% line:79.33% size:37.5% Having the boys being a part of the kitchen, 16:28.200 --> 16:32.200 align:start position:10% line:79.33% size:80% both as a family and having them join me professionally -- 16:32.333 --> 16:33.833 align:start position:20% line:84.67% size:60% sometimes they will come 16:33.966 --> 16:36.300 align:start position:27.5% line:79.33% size:47.5% when I need to cook in a different city -- 16:36.433 --> 16:38.433 align:start position:17.5% line:84.67% size:62.5% it's made them super-open 16:38.566 --> 16:41.233 align:start position:27.5% line:79.33% size:47.5% for new experiences and new flavors. 16:41.366 --> 16:42.700 align:start position:12.5% line:84.67% size:72.5% So we're gonna make the sauce 16:42.833 --> 16:45.533 align:start position:25% line:79.33% size:52.5% where the berries are gonna macerate for a little. 16:45.666 --> 16:49.900 align:start position:17.5% line:79.33% size:62.5% We're gonna add the juice of half of a lemon. 16:50.033 --> 16:53.733 align:start position:20% line:79.33% size:60% I'm adding 2 tablespoons of sugar. 16:53.866 --> 16:55.833 align:start position:32.5% line:84.67% size:32.5% A teaspoon -- 16:55.966 --> 16:59.733 align:start position:22.5% line:79.33% size:55% That would be a splash of vanilla extract. 16:59.866 --> 17:01.866 align:start position:27.5% line:84.67% size:45% So, this shortcake 17:02.000 --> 17:06.700 align:start position:12.5% line:79.33% size:72.5% is gonna be super dressed up, just like the mariachis do. 17:06.833 --> 17:10.933 align:start position:17.5% line:79.33% size:62.5% You know, there's so much ceremony in how they practice 17:11.066 --> 17:14.666 align:start position:25% line:79.33% size:45% and how they dress and how they perform. 17:14.800 --> 17:19.033 align:start position:40% line:79.33% size:22.5% It's such a dressed-up profession. 17:19.166 --> 17:21.500 align:start position:17.5% line:79.33% size:65% So, I'm adding the berries in here. 17:21.666 --> 17:23.533 align:start position:47.5% line:10% size:5% ♪♪ 17:23.666 --> 17:26.533 align:start position:12.5% line:84.67% size:72.5% And we're gonna mix these up. 17:26.666 --> 17:29.566 align:start position:22.5% line:79.33% size:55% To make this shortcake have a Mexican spin, 17:29.700 --> 17:31.266 align:start position:22.5% line:84.67% size:55% we're going to combine 17:31.400 --> 17:34.300 align:start position:27.5% line:79.33% size:42.5% all-purpose flour with masa harina. 17:34.433 --> 17:39.033 align:start position:12.5% line:79.33% size:75% You can see. I mean, it's just such a beautiful flour. 17:39.166 --> 17:40.633 align:start position:27.5% line:79.33% size:42.5% It makes whatever you use it in -- 17:40.766 --> 17:43.200 align:start position:22.5% line:79.33% size:52.5% that's not a tortilla or a tamale -- 17:43.333 --> 17:46.033 align:start position:10% line:84.67% size:77.5% be, like, delightfully crumbly. 17:46.166 --> 17:49.900 align:start position:25% line:84.67% size:50% So, I'm using 1 cup. 17:50.033 --> 17:54.366 align:start position:12.5% line:79.33% size:75% And then I'm adding 1 1/4 cups of all-purpose flour. 17:54.500 --> 17:56.133 align:start position:20% line:84.67% size:60% Just your regular flour. 17:56.266 --> 17:59.966 align:start position:12.5% line:84.67% size:72.5% 2 teaspoons of baking powder. 18:00.100 --> 18:04.266 align:start position:10% line:84.67% size:80% And 1/4 teaspoon of baking soda. 18:04.400 --> 18:07.766 align:start position:12.5% line:84.67% size:75% And then 3/4 teaspoon of salt. 18:07.900 --> 18:12.400 align:start position:17.5% line:79.33% size:60% And then we're gonna add 1 1/2 tablespoons of sugar. 18:12.566 --> 18:14.633 align:start position:47.5% line:10% size:5% ♪♪ 18:14.766 --> 18:17.733 align:start position:12.5% line:79.33% size:72.5% And then we're gonna whisk it so that your dry ingredients 18:17.866 --> 18:21.066 align:start position:17.5% line:79.33% size:62.5% are really nice and mixed before you add your liquid. 18:21.233 --> 18:26.000 align:start position:17.5% line:79.33% size:67.5% And I'm gonna make a little well right here in the middle. 18:26.133 --> 18:30.900 align:start position:22.5% line:10% size:55% And then I'm gonna add 1 1/3 cups of heavy cream. 18:31.033 --> 18:32.500 align:start position:22.5% line:10% size:55% This is really simple. 18:32.633 --> 18:36.800 align:start position:17.5% line:84.67% size:62.5% And no mixer, no blender. 18:36.933 --> 18:42.366 align:start position:10% line:79.33% size:75% I'm gonna start mixing it here with my spatula just like this. 18:42.500 --> 18:48.033 align:start position:15% line:79.33% size:70% And then we're gonna make it come together with my hands. 18:48.166 --> 18:50.533 align:start position:15% line:84.67% size:70% Ooh! It feels nice and soft. 18:50.666 --> 18:54.833 align:start position:15% line:79.33% size:70% It does feel flaky a little, which is what you want. 18:54.966 --> 18:57.133 align:start position:27.5% line:10% size:47.5% Just gonna knead it 18:57.266 --> 18:59.066 align:start position:22.5% line:10% size:52.5% as much as we need to 18:59.200 --> 19:00.400 align:start position:27.5% line:10% size:47.5% [laughing] knead it 19:00.533 --> 19:02.300 align:start position:15% line:10% size:70% so that it'll come together. 19:02.433 --> 19:04.233 align:start position:27.5% line:84.67% size:42.5% So soft and nice. 19:04.366 --> 19:05.366 align:start position:42.5% line:84.67% size:12.5% Okay. 19:05.500 --> 19:09.633 align:start position:30% line:79.33% size:40% So, we want like 3/4-inch of thickness. 19:09.766 --> 19:12.700 align:start position:17.5% line:84.67% size:65% Then I have a 3-inch ring. 19:12.833 --> 19:15.000 align:start position:17.5% line:79.33% size:62.5% I'm gonna try to get four out of this. 19:15.133 --> 19:18.100 align:start position:15% line:79.33% size:70% I mean, it's so easy to make that now that my boys 19:18.233 --> 19:20.900 align:start position:27.5% line:79.33% size:45% are starting to be in other kitchens 19:21.033 --> 19:23.366 align:start position:22.5% line:79.33% size:52.5% that aren't this one, in college dorms, 19:23.500 --> 19:28.600 align:start position:20% line:79.33% size:55% this is something that they can make that's so easy. 19:28.733 --> 19:30.700 align:start position:17.5% line:84.67% size:62.5% I mean, how cute is this! 19:30.833 --> 19:33.466 align:start position:37.5% line:84.67% size:20% So cute! 19:33.600 --> 19:35.866 align:start position:30% line:79.33% size:40% So, we're making another two more 19:36.000 --> 19:38.233 align:start position:10% line:84.67% size:80% come out of this piece of dough. 19:38.400 --> 19:41.700 align:start position:47.5% line:10% size:5% ♪♪ 19:41.833 --> 19:44.666 align:start position:15% line:79.33% size:70% So, now I'm gonna brush them with a little bit of cream. 19:44.833 --> 19:49.200 align:start position:47.5% line:10% size:5% ♪♪ 19:49.333 --> 19:51.866 align:start position:17.5% line:79.33% size:65% And this is so that we can garnish it with sugar. 19:52.000 --> 19:55.833 align:start position:15% line:79.33% size:70% I have turbinado sugar here. You could use brown sugar. 19:55.966 --> 19:58.633 align:start position:15% line:79.33% size:67.5% And this is just gonna make the top brown and crisp 19:58.766 --> 20:02.333 align:start position:20% line:79.33% size:60% and have that delightful crunchy texture. 20:02.466 --> 20:04.800 align:start position:22.5% line:84.67% size:55% I have my oven at 375, 20:04.933 --> 20:07.933 align:start position:22.5% line:79.33% size:50% and we're gonna bake these masa shortcakes 20:08.066 --> 20:12.700 align:start position:22.5% line:79.33% size:50% for 15 to 18 minutes until they're brown on top. 20:17.600 --> 20:20.166 align:start position:25% line:79.33% size:47.5% So, now we're ready to put it all together! 20:20.333 --> 20:22.466 align:start position:47.5% line:10% size:5% ♪♪ 20:22.600 --> 20:24.200 align:start position:45% line:84.67% size:10% Mmm! 20:24.333 --> 20:27.266 align:start position:10% line:84.67% size:77.5% The meat, the broth, the sauce. 20:27.400 --> 20:29.266 align:start position:10% line:84.67% size:77.5% And now we're adding the beans. 20:29.433 --> 20:33.100 align:start position:47.5% line:10% size:5% ♪♪ 20:33.233 --> 20:35.366 align:start position:20% line:79.33% size:57.5% So, now that everything came together, 20:35.500 --> 20:38.300 align:start position:30% line:79.33% size:37.5% it's gonna cook for another 15 minutes. 20:38.433 --> 20:40.166 align:start position:27.5% line:10% size:45% [ Birds chirping ] 20:40.300 --> 20:42.000 align:start position:30% line:10% size:37.5% Sam. [ Laughs ] 20:42.133 --> 20:44.366 align:start position:35% line:79.33% size:27.5% So, we have the carne en su jugo. 20:44.500 --> 20:46.600 align:start position:27.5% line:79.33% size:45% And it looks good. -It smells good. 20:46.733 --> 20:49.900 align:start position:27.5% line:79.33% size:45% -You have the meat and the beans here. 20:50.033 --> 20:54.266 align:start position:27.5% line:79.33% size:47.5% I mean, I just love this kind of food so much. 20:54.400 --> 20:56.766 align:start position:12.5% line:79.33% size:72.5% You're gonna help me garnish. -Okay. 20:56.900 --> 21:00.566 align:start position:17.5% line:79.33% size:65% -So, we're supposed to put some cilantro. 21:00.700 --> 21:01.800 align:start position:27.5% line:84.67% size:45% [ Speaks Spanish ] 21:01.933 --> 21:03.633 align:start position:17.5% line:79.33% size:65% -We're gonna put in yours? -Yeah. 21:03.800 --> 21:06.100 align:start position:47.5% line:10% size:5% ♪♪ 21:06.233 --> 21:09.433 align:start position:30% line:79.33% size:37.5% -A little lime. -Yeah. 21:09.566 --> 21:11.433 align:start position:22.5% line:79.33% size:52.5% -And now we're adding the crisp bacon. 21:11.566 --> 21:14.300 align:start position:20% line:79.33% size:60% Like, when have you seen a Mexican dish 21:14.433 --> 21:16.966 align:start position:15% line:79.33% size:67.5% that has bacon as a garnish along with cilantro...? 21:17.100 --> 21:19.100 align:start position:12.5% line:79.33% size:72.5% -Honestly, I'm not surprised. -Yeah. 21:19.233 --> 21:20.833 align:start position:27.5% line:79.33% size:47.5% -I'm not gonna lie. -[ Both laugh ] 21:21.000 --> 21:23.500 align:start position:47.5% line:10% size:5% ♪♪ 21:23.633 --> 21:25.166 align:start position:12.5% line:84.67% size:75% -Okay. So, this is how they -- 21:25.300 --> 21:26.700 align:start position:32.5% line:79.33% size:30% Like, there, like, they just trace it. 21:26.833 --> 21:29.066 align:start position:27.5% line:79.33% size:45% -This is so spicy. -You find it so spicy? 21:29.200 --> 21:30.533 align:start position:32.5% line:79.33% size:35% -Not so spicy, but that's surprising. 21:30.666 --> 21:32.133 align:start position:22.5% line:79.33% size:52.5% 'Cause I never had -- I don't know. 21:32.266 --> 21:34.433 align:start position:27.5% line:74% size:47.5% I feel like usually you don't have very spicy guacamole at home. 21:34.566 --> 21:36.033 align:start position:37.5% line:79.33% size:20% -Mm-hmm. -It's good. 21:36.166 --> 21:38.900 align:start position:42.5% line:84.67% size:12.5% -Mmm! 21:39.033 --> 21:40.066 align:start position:35% line:84.67% size:27.5% -Is it hot? 21:40.200 --> 21:42.466 align:start position:42.5% line:84.67% size:12.5% -Mmm! 21:42.600 --> 21:44.433 align:start position:37.5% line:84.67% size:22.5% -Oh, wow. 21:44.566 --> 21:46.333 align:start position:15% line:84.67% size:70% -I just love food like this. 21:46.466 --> 21:48.333 align:start position:35% line:84.67% size:27.5% -I think... 21:48.466 --> 21:50.100 align:start position:12.5% line:79.33% size:72.5% It's got a lot of tang to it. -Mm-hmm. 21:50.233 --> 21:52.333 align:start position:17.5% line:79.33% size:65% -I don't know. I feel like this combination is -- 21:52.466 --> 21:54.100 align:start position:15% line:79.33% size:67.5% Like, it complements itself very well. 21:54.233 --> 21:55.600 align:start position:37.5% line:84.67% size:20% -Mm-hmm. 21:55.733 --> 21:57.400 align:start position:10% line:84.67% size:77.5% And I find that it's so hearty. 21:57.533 --> 21:59.966 align:start position:20% line:79.33% size:60% And you know that nobody outside of Guadalajara 22:00.100 --> 22:02.566 align:start position:22.5% line:79.33% size:52.5% that I know has heard of carne en su jugo. 22:02.700 --> 22:04.466 align:start position:45% line:79.33% size:10% -Hm. -Yeah. 22:04.600 --> 22:06.700 align:start position:35% line:79.33% size:27.5% -Until now. -Mm-hmm. 22:09.466 --> 22:13.333 align:start position:10% line:79.33% size:80% Okay. So, we have our shortcake. We have our berries. 22:13.466 --> 22:15.366 align:start position:35% line:79.33% size:27.5% Now we need a lot of whipped cream! 22:15.500 --> 22:16.933 align:start position:37.5% line:79.33% size:22.5% -Oh, boy. -So, we have -- 22:17.066 --> 22:19.766 align:start position:20% line:79.33% size:57.5% If you can help me pour the heavy cream here. 22:19.900 --> 22:23.833 align:start position:10% line:79.33% size:77.5% We're gonna combine heavy cream with sour cream. 22:23.966 --> 22:26.833 align:start position:10% line:79.33% size:80% So it's gonna be nice and acidic to contrast with the sweet. 22:26.966 --> 22:29.933 align:start position:15% line:10% size:67.5% And then we're gonna add -- Please. 22:30.066 --> 22:33.966 align:start position:10% line:10% size:75% Sí. That's like 3 tablespoons of confectioners' sugar. 22:34.100 --> 22:35.300 align:start position:42.5% line:84.67% size:15% -Okay. 22:35.433 --> 22:37.200 align:start position:27.5% line:79.33% size:45% -Let's do a splash of the vanilla. 22:38.900 --> 22:40.900 align:start position:17.5% line:84.67% size:65% Eyeball, like, a teaspoon. 22:41.033 --> 22:42.533 align:start position:35% line:10% size:25% -Teaspoon? -Yeah. Just a little. 22:42.666 --> 22:45.200 align:start position:22.5% line:10% size:55% -Alright. You tell me. -Yeah. 22:45.333 --> 22:47.133 align:start position:22.5% line:79.33% size:50% -Oh, wait. That's -- -That's good. That's perfect. 22:47.266 --> 22:48.733 align:start position:22.5% line:84.67% size:52.5% Now we're gonna whip. 22:48.866 --> 22:52.733 align:start position:35% line:84.67% size:30% [ Whirring ] 22:52.866 --> 22:57.200 align:start position:17.5% line:79.33% size:60% We want it to hold peaks but not, like, super-stiff. 22:57.333 --> 22:59.533 align:start position:30% line:79.33% size:42.5% So when you start seeing the shape... 23:01.566 --> 23:04.700 align:start position:17.5% line:79.33% size:62.5% Now that you've been away and with your friends, 23:04.833 --> 23:07.000 align:start position:12.5% line:79.33% size:75% you've been cooking a lot, no? -Yeah, definitely. 23:07.133 --> 23:09.100 align:start position:25% line:79.33% size:52.5% I was in an apartment with like five people, 23:09.233 --> 23:11.000 align:start position:25% line:79.33% size:50% and so we take turns cooking together. 23:11.133 --> 23:13.133 align:start position:17.5% line:79.33% size:62.5% That's been really great. I got really lucky 23:13.266 --> 23:14.900 align:start position:12.5% line:79.33% size:72.5% because pretty much all of us came from a background 23:15.033 --> 23:16.333 align:start position:30% line:79.33% size:42.5% where we were all either cooking at home 23:16.466 --> 23:18.033 align:start position:20% line:79.33% size:60% or eating meals together with our families. 23:18.166 --> 23:20.500 align:start position:15% line:84.67% size:70% -For me, you know, as a mom, 23:20.633 --> 23:23.433 align:start position:12.5% line:79.33% size:75% cooking together with you guys has been so enriching, 23:23.566 --> 23:27.900 align:start position:15% line:79.33% size:70% and it's been an opportunity also to, like, get you involved. 23:28.033 --> 23:29.933 align:start position:17.5% line:84.67% size:65% It's been such a great way 23:30.066 --> 23:32.700 align:start position:22.5% line:79.33% size:50% to have quality time as a family together. 23:32.833 --> 23:35.433 align:start position:22.5% line:79.33% size:57.5% But I also see you now, you know, as a grown-up, 23:35.566 --> 23:39.200 align:start position:12.5% line:79.33% size:70% that it's taught you so many things, like, so many skills. 23:39.333 --> 23:41.066 align:start position:15% line:84.67% size:70% -I think after I left, like, 23:41.200 --> 23:42.800 align:start position:15% line:79.33% size:67.5% you feel like you're, like, missing out on something 23:42.933 --> 23:45.566 align:start position:10% line:79.33% size:77.5% when you don't have like family dinners or sort of like a -- 23:45.700 --> 23:47.966 align:start position:12.5% line:79.33% size:75% Even if I don't cook with you, just, like, sitting here 23:48.100 --> 23:49.866 align:start position:22.5% line:79.33% size:52.5% and watching you cook and being able to... 23:50.000 --> 23:52.266 align:start position:17.5% line:79.33% size:65% It's like the best time to be able to recap on the day. 23:52.400 --> 23:54.733 align:start position:15% line:84.67% size:70% -The incredible thing, Sami, 23:54.900 --> 23:58.233 align:start position:12.5% line:79.33% size:75% is that I think that it really has gone both ways. 23:58.366 --> 24:00.866 align:start position:27.5% line:79.33% size:42.5% Like, I feel like I've taught you guys, 24:01.000 --> 24:02.533 align:start position:20% line:84.67% size:57.5% like, from our heritage 24:02.666 --> 24:05.066 align:start position:22.5% line:79.33% size:55% and where we come from and Mexican food. 24:05.200 --> 24:07.300 align:start position:35% line:79.33% size:30% But you guys are teaching me so much -- 24:07.433 --> 24:10.300 align:start position:12.5% line:79.33% size:75% foods from different countries and different cultures 24:10.433 --> 24:13.000 align:start position:12.5% line:84.67% size:75% that then you bring back home. 24:13.133 --> 24:16.166 align:start position:22.5% line:79.33% size:57.5% So cooking and spending the time together in the kitchen 24:16.300 --> 24:18.766 align:start position:12.5% line:79.33% size:75% is something that you continue to grow with. 24:18.900 --> 24:20.500 align:start position:17.5% line:79.33% size:65% -Totally. Yeah, I think -- One thing especially -- 24:20.633 --> 24:23.533 align:start position:25% line:79.33% size:50% I had two vegetarian and one vegan roommates. 24:23.666 --> 24:26.000 align:start position:17.5% line:79.33% size:62.5% And so a lot of the time, I would ask for your recipes, 24:26.133 --> 24:28.200 align:start position:17.5% line:79.33% size:62.5% but I'd have to turn them into something vegan. 24:28.333 --> 24:29.966 align:start position:40% line:79.33% size:15% -Yeah. -And so that was cool, too, 24:30.100 --> 24:32.033 align:start position:22.5% line:79.33% size:50% being able to, like, experiment on my own, 24:32.166 --> 24:33.666 align:start position:15% line:79.33% size:67.5% messing up a lot sometimes, but... 24:33.800 --> 24:35.033 align:start position:42.5% line:84.67% size:15% -Yeah. 24:35.166 --> 24:37.300 align:start position:22.5% line:79.33% size:50% -Just, like, getting to test new fusions, too, 24:37.433 --> 24:39.466 align:start position:27.5% line:79.33% size:47.5% if I had, you know, someone from a different country 24:39.600 --> 24:41.800 align:start position:15% line:79.33% size:67.5% or something where we could sort of mix different cultures, 24:41.933 --> 24:43.266 align:start position:20% line:79.33% size:60% and that was really cool to see, too. 24:43.400 --> 24:46.066 align:start position:25% line:79.33% size:50% -Yeah. You feel like spending time in the kitchen 24:46.200 --> 24:49.266 align:start position:15% line:79.33% size:67.5% and having all these skills give you confidence 24:49.400 --> 24:52.800 align:start position:22.5% line:79.33% size:55% to explore more things when you're out on your own? 24:52.933 --> 24:54.100 align:start position:17.5% line:84.67% size:65% -Yeah, I think definitely. 24:54.233 --> 24:55.966 align:start position:10% line:10% size:77.5% I mean, just being able to cook for other people, 24:56.100 --> 24:58.333 align:start position:12.5% line:10% size:72.5% especially if it's like a big group or something like that, 24:58.466 --> 25:00.500 align:start position:12.5% line:10% size:75% I don't think I would have had the confidence to do it 25:00.633 --> 25:02.200 align:start position:25% line:10% size:52.5% if I didn't get to it a little bit here first. 25:02.333 --> 25:04.100 align:start position:15% line:10% size:70% -But then you felt so proud? 25:04.233 --> 25:06.000 align:start position:27.5% line:10% size:47.5% -Mm-hmm. Mmm! Good. 25:06.133 --> 25:07.700 align:start position:35% line:10% size:30% -Yeah? Good? 25:07.833 --> 25:09.566 align:start position:20% line:10% size:55% -Oh, I get why you put the sour cream in this. 25:09.700 --> 25:11.333 align:start position:32.5% line:10% size:32.5% -Mmm! Mm-hmm. -Good. 25:11.466 --> 25:12.800 align:start position:27.5% line:10% size:45% [ Speaks Spanish ] 25:12.933 --> 25:15.866 align:start position:35% line:10% size:32.5% -You love it? Makes me so happy. 25:16.000 --> 25:17.500 align:start position:37.5% line:10% size:20% -Mm-hmm. -Mmm! 25:17.633 --> 25:20.000 align:start position:22.5% line:10% size:55% -Yeah, I'll definitely be taking this one to college. 25:20.166 --> 25:28.866 align:start position:47.5% line:10% size:5% ♪♪ 25:29.000 --> 25:32.366 align:start position:15% line:10% size:70% -For recipes and information from this episode and more, 25:32.500 --> 25:34.733 align:start position:22.5% line:10% size:52.5% visit patijinich.com. 25:34.900 --> 25:36.200 align:start position:35% line:10% size:30% And connect. 25:36.333 --> 25:38.933 align:start position:12.5% line:10% size:72.5% Find me on Facebook, Twitter, Instagram, and Pinterest -- 25:39.066 --> 25:40.766 align:start position:35% line:10% size:30% @Patijinich. 25:40.900 --> 25:43.700 align:start position:20% line:10% size:57.5% -"Pati's Mexican Table" is made possible by... 25:43.866 --> 25:51.033 align:start position:47.5% line:10% size:5% ♪♪ 25:51.166 --> 25:53.700 align:start position:20% line:84.67% size:60% -La Costeña. iPor sabor! 25:53.866 --> 25:56.300 align:start position:47.5% line:10% size:5% ♪♪ 25:56.433 --> 25:59.000 align:start position:20% line:10% size:60% -♪ Avocados from Mexico 25:59.566 --> 26:01.466 align:start position:35% line:79.33% size:30% A tradition  of authentic Latin flavors 26:01.533 --> 26:02.666 align:start position:25% line:84.67% size:50% and family recipes. 26:02.733 --> 26:04.100 align:start position:27.5% line:84.67% size:42.5% Tropical Cheese. 26:04.100 --> 26:06.000 align:start position:27.5% line:10% size:45% -Stand together -- helping every person rise. 26:06.133 --> 26:08.666 align:start position:27.5% line:10% size:40% More information at StandTogether.org. 26:08.800 --> 26:12.533 align:start position:15% line:10% size:70% -Mahatma rice lets you unite ingredients and flavors. 26:12.666 --> 26:14.666 align:start position:25% line:10% size:50% Mahatma rice unites. 26:14.800 --> 26:16.100 align:start position:15% line:10% size:70% -King Arthur Baking Company. 26:16.233 --> 26:17.833 align:start position:32.5% line:10% size:32.5% Find out more about our masa harina 26:17.966 --> 26:19.666 align:start position:20% line:10% size:60% at KingArthurBaking.com. 26:19.800 --> 26:22.666 align:start position:35% line:79.33% size:25% -Oléico -- High oleic safflower oil. 26:22.800 --> 26:24.733 align:start position:27.5% line:10% size:42.5% -♪ Oh, oh, oh-oh 26:24.866 --> 26:27.733 align:start position:17.5% line:10% size:62.5% -Tecate. Mexico is in us. 26:27.866 --> 26:30.300 align:start position:27.5% line:84.67% size:45% -FEMSA Foundation. 26:30.466 --> 26:32.733 align:start position:47.5% line:10% size:5% ♪♪ 26:32.866 --> 26:35.033 align:start position:30% line:79.33% size:42.5% -Proud to support "Pati's Mexican Table" 26:35.166 --> 26:36.700 align:start position:22.5% line:84.67% size:52.5% on public television.