1 00:00:00,766 --> 00:00:03,533 -Mariachi music. 2 00:00:03,666 --> 00:00:07,700 It's one of the things Jalisco is most famous for. 3 00:00:07,833 --> 00:00:09,600 And Jalisco's food, 4 00:00:09,733 --> 00:00:14,400 I think you're going to love it more with each and every bite. 5 00:00:14,533 --> 00:00:18,066 Music and food come together when I share a classic lunch 6 00:00:18,200 --> 00:00:19,400 with Angel Martinez, 7 00:00:19,533 --> 00:00:21,966 leader of one of the most famous mariachi bands, 8 00:00:22,100 --> 00:00:24,433 not only in Guadalajara, but all of Mexico. 9 00:00:24,566 --> 00:00:26,566 [ Conversing in Spanish ] 10 00:00:29,500 --> 00:00:31,166 -Back in my kitchen... 11 00:00:31,300 --> 00:00:33,966 Mmm! The heat. Yum. 12 00:00:34,100 --> 00:00:35,333 ...Sami will join me 13 00:00:35,466 --> 00:00:38,033 as I re-create a Tapatío specialty... 14 00:00:38,166 --> 00:00:39,866 and add a twist on the familiar... 15 00:00:40,000 --> 00:00:41,666 Now we need a lot of whipped cream. 16 00:00:41,800 --> 00:00:42,766 -Oh, boy. 17 00:00:42,900 --> 00:00:44,700 -...starting with that classic lunch 18 00:00:44,833 --> 00:00:47,833 I eat with Angel, carne en su jugo... 19 00:00:47,966 --> 00:00:50,633 Nobody outside of Guadalajara that I know 20 00:00:50,766 --> 00:00:52,666 has heard of carne en su jugo. 21 00:00:52,800 --> 00:00:53,933 Yeah? 22 00:00:54,066 --> 00:00:56,266 -Until now. -Mm-hmm. 23 00:00:56,400 --> 00:00:59,300 ...a complex, rich, three-chili guacamole... 24 00:00:59,433 --> 00:01:00,600 Yum! 25 00:01:00,733 --> 00:01:04,466 ...and corn masa shortcake with berries and cream. 26 00:01:04,600 --> 00:01:07,366 Mmm! Mm-hmm. Mmm! 27 00:01:07,500 --> 00:01:10,233 -Yeah, I'll definitely be taking this one to college. 28 00:01:10,366 --> 00:01:13,466 -Jalisco's food and Jalisco's music -- 29 00:01:13,600 --> 00:01:16,400 it goes with everything. 30 00:01:16,533 --> 00:01:18,833 -♪ Dame, dame ♪ 31 00:01:18,966 --> 00:01:21,100 ♪ Dame tu chocolate ♪ 32 00:01:21,233 --> 00:01:23,633 ♪ Dame, dame ♪ 33 00:01:23,766 --> 00:01:25,866 ♪ Dame café caliente ♪ 34 00:01:26,000 --> 00:01:28,333 ♪ Dame, dame ♪ 35 00:01:28,466 --> 00:01:31,666 ♪ Dame tu corazón ♪ 36 00:01:31,800 --> 00:01:34,500 -"Pati's Mexican Table" is made possible by... 37 00:01:34,666 --> 00:01:41,866 ♪♪ 38 00:01:42,000 --> 00:01:44,533 -La Costeña. iPor sabor! 39 00:01:44,700 --> 00:01:47,133 ♪♪ 40 00:01:47,266 --> 00:01:49,633 -♪ Avocados from Mexico 41 00:01:50,133 --> 00:01:52,400 Over 40 years, bringing authentic 42 00:01:52,466 --> 00:01:53,366 Latin American flavors to your table. 43 00:01:53,433 --> 00:01:54,666 Tropical Cheese. 44 00:01:54,666 --> 00:01:56,866 -Stand together -- helping every person rise. 45 00:01:57,000 --> 00:01:59,500 More information at StandTogether.org. 46 00:01:59,633 --> 00:02:03,300 -Mahatma rice lets you unite ingredients and flavors. 47 00:02:03,433 --> 00:02:05,433 Mahatma rice unites. 48 00:02:05,566 --> 00:02:06,866 -King Arthur Baking Company. 49 00:02:07,000 --> 00:02:08,600 Find out more about our masa harina 50 00:02:08,733 --> 00:02:10,433 at KingArthurBaking.com. 51 00:02:10,566 --> 00:02:13,466 -Oléico -- High oleic safflower oil. 52 00:02:13,600 --> 00:02:15,533 -♪ Oh, oh, oh-oh 53 00:02:15,666 --> 00:02:18,500 -Tecate. Mexico is in us. 54 00:02:18,633 --> 00:02:21,400 -FEMSA Foundation. 55 00:02:21,566 --> 00:02:24,600 ♪♪ 56 00:02:24,733 --> 00:02:26,400 -Everybody loves mariachis. 57 00:02:26,533 --> 00:02:30,466 And for Mexicans, mariachis just make us feel connected to home. 58 00:02:30,600 --> 00:02:32,866 In Jalisco, they're so proud 59 00:02:33,000 --> 00:02:35,666 because that's the cradle of mariachis. 60 00:02:35,800 --> 00:02:37,966 Now, there's another thing that comes from Jalisco 61 00:02:38,100 --> 00:02:42,133 that nobody knows about if you're not from Jalisco, 62 00:02:42,266 --> 00:02:43,833 particularly from Guadalajara, 63 00:02:43,966 --> 00:02:47,066 and that is a dish called carne en su jugo. 64 00:02:47,200 --> 00:02:49,400 You are going to love it... 65 00:02:49,533 --> 00:02:51,100 maybe as much as mariachis. 66 00:02:51,233 --> 00:02:55,433 So, it's a combination of cooked beans and meat 67 00:02:55,566 --> 00:02:57,266 that cooks in its juices. 68 00:02:57,400 --> 00:02:59,800 You can use the beans from the can already cooked, 69 00:02:59,933 --> 00:03:01,666 but if you cook the beans at home, 70 00:03:01,800 --> 00:03:03,000 it'll be that much better. 71 00:03:03,133 --> 00:03:05,433 And it's so simple to cook the beans at home. 72 00:03:05,566 --> 00:03:07,666 So, the first thing that you have to do with the beans 73 00:03:07,800 --> 00:03:09,533 is pick through them, which just means 74 00:03:09,666 --> 00:03:12,133 you're gonna find the broken beans 75 00:03:12,266 --> 00:03:14,866 or any little pebbles or rocks 76 00:03:15,000 --> 00:03:17,466 that surprisingly still appear. 77 00:03:17,600 --> 00:03:19,133 And I'm gonna rinse my beans, 78 00:03:19,266 --> 00:03:20,833 and then I'm gonna put them in the pot 79 00:03:20,966 --> 00:03:23,066 where they're gonna cook and cover them with water. 80 00:03:23,233 --> 00:03:28,100 ♪♪ 81 00:03:28,233 --> 00:03:30,866 Now I'm gonna add half of an onion. 82 00:03:31,000 --> 00:03:32,366 And notice I'm gonna leave 83 00:03:32,500 --> 00:03:34,000 the part of the roots of the onion 84 00:03:34,133 --> 00:03:37,466 because the onion is gonna cook with the pinto beans 85 00:03:37,600 --> 00:03:38,866 for over an hour. 86 00:03:39,000 --> 00:03:43,366 So, now I'm gonna bring these to a strong boil. 87 00:03:43,500 --> 00:03:45,100 Don't add the salt in the beginning 88 00:03:45,233 --> 00:03:46,733 because it will soften the beans. 89 00:03:46,866 --> 00:03:50,033 You want to wait until the beans are cooked, like an hour. 90 00:03:50,166 --> 00:03:52,100 Then I'm gonna add a tablespoon of salt 91 00:03:52,233 --> 00:03:55,266 and let them cook for like 10, 15 minutes more, 92 00:03:55,400 --> 00:03:57,000 and you have your frijoles de la olla. 93 00:03:57,133 --> 00:03:58,433 Super simple. 94 00:03:58,566 --> 00:03:59,933 The carne en su jugo 95 00:04:00,066 --> 00:04:04,333 is really like a cross between a stew and a soup, 96 00:04:04,466 --> 00:04:06,466 kind of like a guisado. 97 00:04:06,600 --> 00:04:11,466 It's a combination of meat that cooks in its juices 98 00:04:11,600 --> 00:04:13,533 and in a little bit of bacon fat. 99 00:04:13,666 --> 00:04:17,233 And then that gets mixed with the pinto beans, 100 00:04:17,366 --> 00:04:21,600 but it gets cooked down with a tomatillo sauce. 101 00:04:21,733 --> 00:04:23,500 So, I need a pound of tomatillos. 102 00:04:23,633 --> 00:04:25,966 So, you can use green or purple. 103 00:04:26,100 --> 00:04:29,800 I'm adding them here in the pot. 104 00:04:29,933 --> 00:04:34,033 Once the beans come to a really rolling boil like this, 105 00:04:34,166 --> 00:04:36,633 you want to reduce your heat to medium, 106 00:04:36,766 --> 00:04:38,900 and you want to partially cover the pot 107 00:04:39,033 --> 00:04:41,833 and just let them cook, like for an hour. 108 00:04:41,966 --> 00:04:45,200 I have two serrano chilies. You're gonna cook them whole. 109 00:04:45,333 --> 00:04:48,566 And it's gonna take anywhere between 7 or 10 minutes 110 00:04:48,700 --> 00:04:50,933 just until the tomatillos, or tomatoes, 111 00:04:51,066 --> 00:04:53,633 are very, very mushy and soft. 112 00:04:53,766 --> 00:04:58,266 And while this happens, I'm gonna go get my bacon. 113 00:04:58,400 --> 00:05:00,366 So, for this carne en su jugo, 114 00:05:00,500 --> 00:05:03,100 we're going to use 2 pounds of steak 115 00:05:03,233 --> 00:05:04,766 for 1 pound of bacon. 116 00:05:04,900 --> 00:05:08,600 I'm just gonna cut the bacon into small, bite-sized pieces. 117 00:05:08,733 --> 00:05:10,766 We're gonna first fry the bacon, 118 00:05:10,900 --> 00:05:14,033 and we're gonna get all of its rendered fat. 119 00:05:14,166 --> 00:05:17,033 And that is where we're going to sear the meat, 120 00:05:17,166 --> 00:05:20,866 so it's gonna be the base of the flavor for the stew. 121 00:05:21,000 --> 00:05:24,333 But then, once the bacon is completely cooked 122 00:05:24,466 --> 00:05:27,400 and crisp and crunchy, we're gonna set it aside, 123 00:05:27,533 --> 00:05:30,233 and we're gonna add it to the stew at the end. 124 00:05:30,366 --> 00:05:33,033 So it's the base and the final garnish. 125 00:05:33,166 --> 00:05:36,333 You're gonna see. So, I'm gonna add the bacon. 126 00:05:36,466 --> 00:05:37,933 This whole pound of bacon 127 00:05:38,066 --> 00:05:41,733 really becomes nothing once you crisp it up. 128 00:05:41,866 --> 00:05:43,100 [ Sizzling ] 129 00:05:43,233 --> 00:05:45,433 And as the juices start to come out, 130 00:05:45,566 --> 00:05:48,233 you add the tomatillo sauce, and then that's it. 131 00:05:48,366 --> 00:05:51,533 You have, like, the quickest possible guisado. 132 00:05:51,700 --> 00:05:53,533 ♪♪ 133 00:05:54,166 --> 00:05:57,766 Okay, so, as the bacon finishes frying, 134 00:05:57,900 --> 00:06:02,700 I'm gonna purée my seasoning sauce. 135 00:06:02,833 --> 00:06:05,033 Oh, it smells so good. 136 00:06:05,166 --> 00:06:07,300 I'm gonna add a pound of tomatillos 137 00:06:07,433 --> 00:06:08,600 that already cooked. 138 00:06:08,733 --> 00:06:11,266 Gradually add your chilies 139 00:06:11,400 --> 00:06:13,166 to the sauce or whatever you're cooking. 140 00:06:13,300 --> 00:06:16,366 So, I'm starting with one of the serrano chilies. 141 00:06:16,500 --> 00:06:18,533 I'm gonna cut it in half. 142 00:06:18,666 --> 00:06:21,800 And then I'm gonna add 1 teaspoon salt. 143 00:06:21,933 --> 00:06:24,000 You want to add a full cup, 144 00:06:24,133 --> 00:06:28,900 like, really, really packed cup, of cilantro. 145 00:06:29,033 --> 00:06:31,766 I'm just checking in on my bacon. 146 00:06:31,900 --> 00:06:33,666 The thing with the bacon 147 00:06:33,800 --> 00:06:37,666 is you really want to take it out before it looks ready, 148 00:06:37,800 --> 00:06:41,766 because after you take it out, it's still burning hot 149 00:06:41,900 --> 00:06:43,600 and it's still crisping a little bit. 150 00:06:43,733 --> 00:06:47,533 So when you think that the bacon is starting to look ready, 151 00:06:47,666 --> 00:06:50,400 just take it out. 152 00:06:50,533 --> 00:06:53,500 The cooked tomatillos, chilies, salt, and the fresh cilantro, 153 00:06:53,633 --> 00:06:56,966 we're gonna purée these until completely smooth. 154 00:06:57,100 --> 00:06:58,600 [ Blender whirring ] 155 00:06:58,766 --> 00:07:05,600 ♪♪ 156 00:07:05,733 --> 00:07:10,200 Look at the color. I mean, the color is just so beautiful! 157 00:07:10,333 --> 00:07:13,100 And I'm gonna taste for heat. 158 00:07:18,133 --> 00:07:20,266 Mmm. Mmm! 159 00:07:20,400 --> 00:07:23,100 The heat. Yum! 160 00:07:23,233 --> 00:07:25,266 Really spicy. 161 00:07:25,400 --> 00:07:28,033 Tart. And very herby from the cilantro. 162 00:07:28,166 --> 00:07:30,700 So, this sauce is gonna cut across 163 00:07:30,833 --> 00:07:34,500 the meat and the bacon to make a delicious stew. 164 00:07:34,633 --> 00:07:39,533 So, I have my meat. I have 2 pounds of sirloin steak. 165 00:07:39,666 --> 00:07:44,366 And this we need to slice thinly and then cut into small pieces. 166 00:07:44,500 --> 00:07:46,333 But I also know that my beans are ready, 167 00:07:46,466 --> 00:07:48,000 and it's time to salt them. 168 00:07:48,133 --> 00:07:50,466 So, once the beans are soft, 169 00:07:50,600 --> 00:07:52,566 we're gonna add a tablespoon of salt 170 00:07:52,700 --> 00:07:55,833 and then just stir these and let these cook 171 00:07:55,966 --> 00:07:57,300 for like 10 more minutes 172 00:07:57,433 --> 00:08:01,566 so that the beans now season really nicely with the salt. 173 00:08:01,700 --> 00:08:05,533 This recipe was given to me by La Tía Tici, 174 00:08:05,666 --> 00:08:07,266 or Aunt Tici, 175 00:08:07,400 --> 00:08:11,100 who is the aunt of my friend Monica from Guadalajara. 176 00:08:11,266 --> 00:08:13,666 ♪♪ 177 00:08:13,800 --> 00:08:17,933 And I'm not discarding the fat because the fat of the beef 178 00:08:18,066 --> 00:08:21,366 will also melt and render into the fat of the bacon. 179 00:08:21,500 --> 00:08:27,266 So this is a very, very meaty, beefy, bacony stew. 180 00:08:27,400 --> 00:08:28,733 So, I'm adding all of the meat. 181 00:08:28,866 --> 00:08:31,066 I have 2 pounds of sirloin steak 182 00:08:31,200 --> 00:08:33,033 that we cut into really small pieces. 183 00:08:33,200 --> 00:08:38,466 ♪♪ 184 00:08:38,600 --> 00:08:43,033 See how fast it's gonna brown in that bacon fat? 185 00:08:43,166 --> 00:08:46,233 The meat browned, but then it immediately started 186 00:08:46,366 --> 00:08:48,166 letting out its juices, 187 00:08:48,300 --> 00:08:51,233 which is when we want to add the onion. 188 00:08:51,366 --> 00:08:56,266 So I'm gonna chop about a cup of white onion. 189 00:08:56,400 --> 00:08:58,300 And then I'm not adding any more salt, 190 00:08:58,433 --> 00:09:01,266 because we have the smoky and the salty taste 191 00:09:01,400 --> 00:09:02,966 of the bacon fat in here. 192 00:09:03,100 --> 00:09:06,500 I'm gonna add about 2 cups of chicken broth. 193 00:09:10,966 --> 00:09:13,966 So, we're gonna let this cook for about 10 minutes, 194 00:09:14,100 --> 00:09:16,266 and I'm gonna make some guacamole. 195 00:09:16,400 --> 00:09:21,433 We're using the jalapeño. We're using a serrano. 196 00:09:21,566 --> 00:09:23,166 And we're using a chili de árbol. 197 00:09:23,300 --> 00:09:25,266 But we're not using any chili de árbol. 198 00:09:25,400 --> 00:09:27,900 We're using a chili de árbol from Yahualica. 199 00:09:28,033 --> 00:09:31,266 In Yahualica is this kind of chili de árbol 200 00:09:31,400 --> 00:09:34,233 that comes mostly from the state of Jalisco. 201 00:09:34,366 --> 00:09:38,466 It is really, really packed with flavor at the same time as heat. 202 00:09:38,600 --> 00:09:40,700 You can mix and match your chilies. 203 00:09:40,833 --> 00:09:42,366 You can play with combining 204 00:09:42,500 --> 00:09:45,600 the fresh chilies with the dry chilies. 205 00:09:45,733 --> 00:09:48,766 And they're gonna bring in to your dish, to your guacamole 206 00:09:48,900 --> 00:09:50,866 something really different. 207 00:09:51,000 --> 00:09:54,066 So, I'm adding the zest of a lime. 208 00:09:54,200 --> 00:09:56,733 And then we're gonna add the juice. 209 00:09:56,866 --> 00:10:00,400 And we're doing this because we're macerating 210 00:10:00,533 --> 00:10:03,466 the base of the guacamole. 211 00:10:03,600 --> 00:10:07,333 So, we're adding the salt. Some cilantro. 212 00:10:07,466 --> 00:10:10,000 And I'm also going to mix the cilantro 213 00:10:10,133 --> 00:10:12,666 with everything in here. 214 00:10:12,800 --> 00:10:15,966 This is where you're going to really combine 215 00:10:16,100 --> 00:10:19,566 all of these ingredients into a seasoning paste. 216 00:10:19,700 --> 00:10:24,066 So, you want ripe avocados that are soft to the hold. 217 00:10:24,233 --> 00:10:30,166 ♪♪ 218 00:10:30,333 --> 00:10:36,366 ♪♪ 219 00:10:36,500 --> 00:10:39,833 I don't like my guacamole completely smooth, 220 00:10:39,966 --> 00:10:45,033 so I like to mash it like this, but still leave some chunks. 221 00:10:45,166 --> 00:10:46,866 If you had only one avocado, 222 00:10:47,000 --> 00:10:48,633 you could have done this in the molcajete, 223 00:10:48,766 --> 00:10:51,500 but, hey, we have many avocados in here. 224 00:10:51,633 --> 00:10:53,900 [ Chuckles ] I'm adding some mixed tomatoes. 225 00:10:54,033 --> 00:10:57,600 I'm just cutting these into two, just like that. 226 00:10:57,766 --> 00:10:59,900 ♪♪ 227 00:11:00,033 --> 00:11:03,566 It's almost like a -- like a tres chilies guacamole 228 00:11:03,700 --> 00:11:05,766 and tomato salad. Yum! 229 00:11:08,100 --> 00:11:12,566 [ Mariachi music plays ] 230 00:11:12,700 --> 00:11:14,966 [ Man shouting in Spanish ] 231 00:11:15,133 --> 00:11:18,000 ♪♪ 232 00:11:18,133 --> 00:11:21,033 You know that sound as soon as you hear it, 233 00:11:21,166 --> 00:11:23,133 the music of mariachi. 234 00:11:23,266 --> 00:11:27,833 And we Mexicans don't just hear mariachi. We feel it -- 235 00:11:27,966 --> 00:11:30,300 the music, the songs, the stories. 236 00:11:30,433 --> 00:11:33,500 They share who we are with so much heart. 237 00:11:33,633 --> 00:11:37,133 To learn more about the history of this great Mexican tradition, 238 00:11:37,266 --> 00:11:38,866 I'm meeting up with Angel Martinez, 239 00:11:39,000 --> 00:11:41,266 the leader of this phenomenal band, 240 00:11:41,400 --> 00:11:43,466 Mariachi Nuevo Tecalitlán. 241 00:11:43,600 --> 00:11:45,966 [ Speaking Spanish ] 242 00:11:46,100 --> 00:11:47,700 I want to tell our friends 243 00:11:47,833 --> 00:11:50,133 that we're in Guadalajara, Jalisco, 244 00:11:50,266 --> 00:11:53,333 and we are with one of the biggest mariachis. 245 00:11:53,466 --> 00:11:56,000 Angel and I are at Karne Garibaldi, 246 00:11:56,133 --> 00:11:58,366 an iconic restaurant in Guadalajara 247 00:11:58,500 --> 00:12:01,366 known for another point of Jalisco pride. 248 00:12:01,500 --> 00:12:03,533 But we'll get to that in a minute. 249 00:12:03,666 --> 00:12:06,733 Tell me the story about Nuevo Tecalitlán, 250 00:12:06,866 --> 00:12:08,966 but also I want to know -- I want to tell our friends 251 00:12:09,100 --> 00:12:11,933 the story of mariachis in Jalisco. 252 00:12:12,066 --> 00:12:14,200 -Okay. [ Speaking Spanish ] 253 00:12:37,633 --> 00:12:40,300 [ Singing in Spanish ] 254 00:12:40,466 --> 00:12:45,366 ♪♪ 255 00:12:45,500 --> 00:12:48,866 -Is Tecalitlán the cradle of mariachis in Jalisco? 256 00:13:00,866 --> 00:13:04,033 How is the old mariachi different from the new mariachi? 257 00:13:06,300 --> 00:13:08,100 Uh-huh. 258 00:13:14,533 --> 00:13:17,066 -Mariachi started as the music of humble people 259 00:13:17,200 --> 00:13:19,566 who build their own instruments from scratch 260 00:13:19,700 --> 00:13:24,033 based on Spanish instruments like the harp and early guitar. 261 00:13:24,166 --> 00:13:26,866 Over the years, horns were added, 262 00:13:27,000 --> 00:13:29,800 bands got bigger, and they started dressing in uniform 263 00:13:29,933 --> 00:13:33,100 as charros, Mexican cowboys. 264 00:13:33,233 --> 00:13:35,633 The music got started as poor, peasant folk 265 00:13:35,766 --> 00:13:37,500 became more and more festive, 266 00:13:37,633 --> 00:13:40,800 leading to this iconic sound that we know today. 267 00:13:53,000 --> 00:13:58,500 ♪♪ 268 00:13:58,666 --> 00:14:04,100 ♪♪ 269 00:14:04,233 --> 00:14:06,000 -Just as central as the sound of mariachi 270 00:14:06,133 --> 00:14:09,333 is to Jaliscienses, so is the taste of carne en su jugo 271 00:14:09,466 --> 00:14:11,200 to people from Guadalajara -- 272 00:14:11,333 --> 00:14:14,933 a kind of hearty stew of beans, beef, and bacon. 273 00:14:15,066 --> 00:14:17,166 Karne Garibaldi is known for making 274 00:14:17,300 --> 00:14:19,733 some of the best in all of Jalisco. 275 00:14:19,866 --> 00:14:23,900 And they also hold the world record for fastest service -- 276 00:14:24,033 --> 00:14:27,400 13 seconds from when you order to when it hits the table. 277 00:14:31,966 --> 00:14:33,533 -iUy! 278 00:15:27,633 --> 00:15:29,666 [ Man singing in Spanish ] 279 00:15:29,833 --> 00:15:36,833 ♪♪ 280 00:15:37,000 --> 00:15:44,000 ♪♪ 281 00:15:44,166 --> 00:15:54,133 ♪♪ 282 00:15:54,366 --> 00:15:57,966 ♪♪ 283 00:15:58,100 --> 00:15:59,500 we want a light dessert. 284 00:15:59,633 --> 00:16:01,433 I've always wanted to make a shortcake 285 00:16:01,566 --> 00:16:02,833 and bring it down to Mexico, 286 00:16:02,966 --> 00:16:05,733 so we're gonna make a shortcake with masa harina. 287 00:16:05,866 --> 00:16:08,433 I'm combining masa harina with flour 288 00:16:08,566 --> 00:16:10,533 to make this crumbly shortcake, 289 00:16:10,666 --> 00:16:12,833 and I'm gonna top it with some berries. 290 00:16:12,966 --> 00:16:14,966 And then we're gonna add a lot of whipped cream, 291 00:16:15,100 --> 00:16:17,400 because who doesn't want that? 292 00:16:17,533 --> 00:16:19,500 Sami's gonna join me in a little bit, 293 00:16:19,633 --> 00:16:23,066 as soon as he starts smelling something in the kitchen, 294 00:16:23,200 --> 00:16:25,000 which should be soon. 295 00:16:25,133 --> 00:16:28,066 Having the boys being a part of the kitchen, 296 00:16:28,200 --> 00:16:32,200 both as a family and having them join me professionally -- 297 00:16:32,333 --> 00:16:33,833 sometimes they will come 298 00:16:33,966 --> 00:16:36,300 when I need to cook in a different city -- 299 00:16:36,433 --> 00:16:38,433 it's made them super-open 300 00:16:38,566 --> 00:16:41,233 for new experiences and new flavors. 301 00:16:41,366 --> 00:16:42,700 So we're gonna make the sauce 302 00:16:42,833 --> 00:16:45,533 where the berries are gonna macerate for a little. 303 00:16:45,666 --> 00:16:49,900 We're gonna add the juice of half of a lemon. 304 00:16:50,033 --> 00:16:53,733 I'm adding 2 tablespoons of sugar. 305 00:16:53,866 --> 00:16:55,833 A teaspoon -- 306 00:16:55,966 --> 00:16:59,733 That would be a splash of vanilla extract. 307 00:16:59,866 --> 00:17:01,866 So, this shortcake 308 00:17:02,000 --> 00:17:06,700 is gonna be super dressed up, just like the mariachis do. 309 00:17:06,833 --> 00:17:10,933 You know, there's so much ceremony in how they practice 310 00:17:11,066 --> 00:17:14,666 and how they dress and how they perform. 311 00:17:14,800 --> 00:17:19,033 It's such a dressed-up profession. 312 00:17:19,166 --> 00:17:21,500 So, I'm adding the berries in here. 313 00:17:21,666 --> 00:17:23,533 ♪♪ 314 00:17:23,666 --> 00:17:26,533 And we're gonna mix these up. 315 00:17:26,666 --> 00:17:29,566 To make this shortcake have a Mexican spin, 316 00:17:29,700 --> 00:17:31,266 we're going to combine 317 00:17:31,400 --> 00:17:34,300 all-purpose flour with masa harina. 318 00:17:34,433 --> 00:17:39,033 You can see. I mean, it's just such a beautiful flour. 319 00:17:39,166 --> 00:17:40,633 It makes whatever you use it in -- 320 00:17:40,766 --> 00:17:43,200 that's not a tortilla or a tamale -- 321 00:17:43,333 --> 00:17:46,033 be, like, delightfully crumbly. 322 00:17:46,166 --> 00:17:49,900 So, I'm using 1 cup. 323 00:17:50,033 --> 00:17:54,366 And then I'm adding 1 1/4 cups of all-purpose flour. 324 00:17:54,500 --> 00:17:56,133 Just your regular flour. 325 00:17:56,266 --> 00:17:59,966 2 teaspoons of baking powder. 326 00:18:00,100 --> 00:18:04,266 And 1/4 teaspoon of baking soda. 327 00:18:04,400 --> 00:18:07,766 And then 3/4 teaspoon of salt. 328 00:18:07,900 --> 00:18:12,400 And then we're gonna add 1 1/2 tablespoons of sugar. 329 00:18:12,566 --> 00:18:14,633 ♪♪ 330 00:18:14,766 --> 00:18:17,733 And then we're gonna whisk it so that your dry ingredients 331 00:18:17,866 --> 00:18:21,066 are really nice and mixed before you add your liquid. 332 00:18:21,233 --> 00:18:26,000 And I'm gonna make a little well right here in the middle. 333 00:18:26,133 --> 00:18:30,900 And then I'm gonna add 1 1/3 cups of heavy cream. 334 00:18:31,033 --> 00:18:32,500 This is really simple. 335 00:18:32,633 --> 00:18:36,800 And no mixer, no blender. 336 00:18:36,933 --> 00:18:42,366 I'm gonna start mixing it here with my spatula just like this. 337 00:18:42,500 --> 00:18:48,033 And then we're gonna make it come together with my hands. 338 00:18:48,166 --> 00:18:50,533 Ooh! It feels nice and soft. 339 00:18:50,666 --> 00:18:54,833 It does feel flaky a little, which is what you want. 340 00:18:54,966 --> 00:18:57,133 Just gonna knead it 341 00:18:57,266 --> 00:18:59,066 as much as we need to 342 00:18:59,200 --> 00:19:00,400 [laughing] knead it 343 00:19:00,533 --> 00:19:02,300 so that it'll come together. 344 00:19:02,433 --> 00:19:04,233 So soft and nice. 345 00:19:04,366 --> 00:19:05,366 Okay. 346 00:19:05,500 --> 00:19:09,633 So, we want like 3/4-inch of thickness. 347 00:19:09,766 --> 00:19:12,700 Then I have a 3-inch ring. 348 00:19:12,833 --> 00:19:15,000 I'm gonna try to get four out of this. 349 00:19:15,133 --> 00:19:18,100 I mean, it's so easy to make that now that my boys 350 00:19:18,233 --> 00:19:20,900 are starting to be in other kitchens 351 00:19:21,033 --> 00:19:23,366 that aren't this one, in college dorms, 352 00:19:23,500 --> 00:19:28,600 this is something that they can make that's so easy. 353 00:19:28,733 --> 00:19:30,700 I mean, how cute is this! 354 00:19:30,833 --> 00:19:33,466 So cute! 355 00:19:33,600 --> 00:19:35,866 So, we're making another two more 356 00:19:36,000 --> 00:19:38,233 come out of this piece of dough. 357 00:19:38,400 --> 00:19:41,700 ♪♪ 358 00:19:41,833 --> 00:19:44,666 So, now I'm gonna brush them with a little bit of cream. 359 00:19:44,833 --> 00:19:49,200 ♪♪ 360 00:19:49,333 --> 00:19:51,866 And this is so that we can garnish it with sugar. 361 00:19:52,000 --> 00:19:55,833 I have turbinado sugar here. You could use brown sugar. 362 00:19:55,966 --> 00:19:58,633 And this is just gonna make the top brown and crisp 363 00:19:58,766 --> 00:20:02,333 and have that delightful crunchy texture. 364 00:20:02,466 --> 00:20:04,800 I have my oven at 375, 365 00:20:04,933 --> 00:20:07,933 and we're gonna bake these masa shortcakes 366 00:20:08,066 --> 00:20:12,700 for 15 to 18 minutes until they're brown on top. 367 00:20:17,600 --> 00:20:20,166 So, now we're ready to put it all together! 368 00:20:20,333 --> 00:20:22,466 ♪♪ 369 00:20:22,600 --> 00:20:24,200 Mmm! 370 00:20:24,333 --> 00:20:27,266 The meat, the broth, the sauce. 371 00:20:27,400 --> 00:20:29,266 And now we're adding the beans. 372 00:20:29,433 --> 00:20:33,100 ♪♪ 373 00:20:33,233 --> 00:20:35,366 So, now that everything came together, 374 00:20:35,500 --> 00:20:38,300 it's gonna cook for another 15 minutes. 375 00:20:38,433 --> 00:20:40,166 [ Birds chirping ] 376 00:20:40,300 --> 00:20:42,000 Sam. [ Laughs ] 377 00:20:42,133 --> 00:20:44,366 So, we have the carne en su jugo. 378 00:20:44,500 --> 00:20:46,600 And it looks good. -It smells good. 379 00:20:46,733 --> 00:20:49,900 -You have the meat and the beans here. 380 00:20:50,033 --> 00:20:54,266 I mean, I just love this kind of food so much. 381 00:20:54,400 --> 00:20:56,766 You're gonna help me garnish. -Okay. 382 00:20:56,900 --> 00:21:00,566 -So, we're supposed to put some cilantro. 383 00:21:00,700 --> 00:21:01,800 [ Speaks Spanish ] 384 00:21:01,933 --> 00:21:03,633 -We're gonna put in yours? -Yeah. 385 00:21:03,800 --> 00:21:06,100 ♪♪ 386 00:21:06,233 --> 00:21:09,433 -A little lime. -Yeah. 387 00:21:09,566 --> 00:21:11,433 -And now we're adding the crisp bacon. 388 00:21:11,566 --> 00:21:14,300 Like, when have you seen a Mexican dish 389 00:21:14,433 --> 00:21:16,966 that has bacon as a garnish along with cilantro...? 390 00:21:17,100 --> 00:21:19,100 -Honestly, I'm not surprised. -Yeah. 391 00:21:19,233 --> 00:21:20,833 -I'm not gonna lie. -[ Both laugh ] 392 00:21:21,000 --> 00:21:23,500 ♪♪ 393 00:21:23,633 --> 00:21:25,166 -Okay. So, this is how they -- 394 00:21:25,300 --> 00:21:26,700 Like, there, like, they just trace it. 395 00:21:26,833 --> 00:21:29,066 -This is so spicy. -You find it so spicy? 396 00:21:29,200 --> 00:21:30,533 -Not so spicy, but that's surprising. 397 00:21:30,666 --> 00:21:32,133 'Cause I never had -- I don't know. 398 00:21:32,266 --> 00:21:34,433 I feel like usually you don't have very spicy guacamole at home. 399 00:21:34,566 --> 00:21:36,033 -Mm-hmm. -It's good. 400 00:21:36,166 --> 00:21:38,900 -Mmm! 401 00:21:39,033 --> 00:21:40,066 -Is it hot? 402 00:21:40,200 --> 00:21:42,466 -Mmm! 403 00:21:42,600 --> 00:21:44,433 -Oh, wow. 404 00:21:44,566 --> 00:21:46,333 -I just love food like this. 405 00:21:46,466 --> 00:21:48,333 -I think... 406 00:21:48,466 --> 00:21:50,100 It's got a lot of tang to it. -Mm-hmm. 407 00:21:50,233 --> 00:21:52,333 -I don't know. I feel like this combination is -- 408 00:21:52,466 --> 00:21:54,100 Like, it complements itself very well. 409 00:21:54,233 --> 00:21:55,600 -Mm-hmm. 410 00:21:55,733 --> 00:21:57,400 And I find that it's so hearty. 411 00:21:57,533 --> 00:21:59,966 And you know that nobody outside of Guadalajara 412 00:22:00,100 --> 00:22:02,566 that I know has heard of carne en su jugo. 413 00:22:02,700 --> 00:22:04,466 -Hm. -Yeah. 414 00:22:04,600 --> 00:22:06,700 -Until now. -Mm-hmm. 415 00:22:09,466 --> 00:22:13,333 Okay. So, we have our shortcake. We have our berries. 416 00:22:13,466 --> 00:22:15,366 Now we need a lot of whipped cream! 417 00:22:15,500 --> 00:22:16,933 -Oh, boy. -So, we have -- 418 00:22:17,066 --> 00:22:19,766 If you can help me pour the heavy cream here. 419 00:22:19,900 --> 00:22:23,833 We're gonna combine heavy cream with sour cream. 420 00:22:23,966 --> 00:22:26,833 So it's gonna be nice and acidic to contrast with the sweet. 421 00:22:26,966 --> 00:22:29,933 And then we're gonna add -- Please. 422 00:22:30,066 --> 00:22:33,966 Sí. That's like 3 tablespoons of confectioners' sugar. 423 00:22:34,100 --> 00:22:35,300 -Okay. 424 00:22:35,433 --> 00:22:37,200 -Let's do a splash of the vanilla. 425 00:22:38,900 --> 00:22:40,900 Eyeball, like, a teaspoon. 426 00:22:41,033 --> 00:22:42,533 -Teaspoon? -Yeah. Just a little. 427 00:22:42,666 --> 00:22:45,200 -Alright. You tell me. -Yeah. 428 00:22:45,333 --> 00:22:47,133 -Oh, wait. That's -- -That's good. That's perfect. 429 00:22:47,266 --> 00:22:48,733 Now we're gonna whip. 430 00:22:48,866 --> 00:22:52,733 [ Whirring ] 431 00:22:52,866 --> 00:22:57,200 We want it to hold peaks but not, like, super-stiff. 432 00:22:57,333 --> 00:22:59,533 So when you start seeing the shape... 433 00:23:01,566 --> 00:23:04,700 Now that you've been away and with your friends, 434 00:23:04,833 --> 00:23:07,000 you've been cooking a lot, no? -Yeah, definitely. 435 00:23:07,133 --> 00:23:09,100 I was in an apartment with like five people, 436 00:23:09,233 --> 00:23:11,000 and so we take turns cooking together. 437 00:23:11,133 --> 00:23:13,133 That's been really great. I got really lucky 438 00:23:13,266 --> 00:23:14,900 because pretty much all of us came from a background 439 00:23:15,033 --> 00:23:16,333 where we were all either cooking at home 440 00:23:16,466 --> 00:23:18,033 or eating meals together with our families. 441 00:23:18,166 --> 00:23:20,500 -For me, you know, as a mom, 442 00:23:20,633 --> 00:23:23,433 cooking together with you guys has been so enriching, 443 00:23:23,566 --> 00:23:27,900 and it's been an opportunity also to, like, get you involved. 444 00:23:28,033 --> 00:23:29,933 It's been such a great way 445 00:23:30,066 --> 00:23:32,700 to have quality time as a family together. 446 00:23:32,833 --> 00:23:35,433 But I also see you now, you know, as a grown-up, 447 00:23:35,566 --> 00:23:39,200 that it's taught you so many things, like, so many skills. 448 00:23:39,333 --> 00:23:41,066 -I think after I left, like, 449 00:23:41,200 --> 00:23:42,800 you feel like you're, like, missing out on something 450 00:23:42,933 --> 00:23:45,566 when you don't have like family dinners or sort of like a -- 451 00:23:45,700 --> 00:23:47,966 Even if I don't cook with you, just, like, sitting here 452 00:23:48,100 --> 00:23:49,866 and watching you cook and being able to... 453 00:23:50,000 --> 00:23:52,266 It's like the best time to be able to recap on the day. 454 00:23:52,400 --> 00:23:54,733 -The incredible thing, Sami, 455 00:23:54,900 --> 00:23:58,233 is that I think that it really has gone both ways. 456 00:23:58,366 --> 00:24:00,866 Like, I feel like I've taught you guys, 457 00:24:01,000 --> 00:24:02,533 like, from our heritage 458 00:24:02,666 --> 00:24:05,066 and where we come from and Mexican food. 459 00:24:05,200 --> 00:24:07,300 But you guys are teaching me so much -- 460 00:24:07,433 --> 00:24:10,300 foods from different countries and different cultures 461 00:24:10,433 --> 00:24:13,000 that then you bring back home. 462 00:24:13,133 --> 00:24:16,166 So cooking and spending the time together in the kitchen 463 00:24:16,300 --> 00:24:18,766 is something that you continue to grow with. 464 00:24:18,900 --> 00:24:20,500 -Totally. Yeah, I think -- One thing especially -- 465 00:24:20,633 --> 00:24:23,533 I had two vegetarian and one vegan roommates. 466 00:24:23,666 --> 00:24:26,000 And so a lot of the time, I would ask for your recipes, 467 00:24:26,133 --> 00:24:28,200 but I'd have to turn them into something vegan. 468 00:24:28,333 --> 00:24:29,966 -Yeah. -And so that was cool, too, 469 00:24:30,100 --> 00:24:32,033 being able to, like, experiment on my own, 470 00:24:32,166 --> 00:24:33,666 messing up a lot sometimes, but... 471 00:24:33,800 --> 00:24:35,033 -Yeah. 472 00:24:35,166 --> 00:24:37,300 -Just, like, getting to test new fusions, too, 473 00:24:37,433 --> 00:24:39,466 if I had, you know, someone from a different country 474 00:24:39,600 --> 00:24:41,800 or something where we could sort of mix different cultures, 475 00:24:41,933 --> 00:24:43,266 and that was really cool to see, too. 476 00:24:43,400 --> 00:24:46,066 -Yeah. You feel like spending time in the kitchen 477 00:24:46,200 --> 00:24:49,266 and having all these skills give you confidence 478 00:24:49,400 --> 00:24:52,800 to explore more things when you're out on your own? 479 00:24:52,933 --> 00:24:54,100 -Yeah, I think definitely. 480 00:24:54,233 --> 00:24:55,966 I mean, just being able to cook for other people, 481 00:24:56,100 --> 00:24:58,333 especially if it's like a big group or something like that, 482 00:24:58,466 --> 00:25:00,500 I don't think I would have had the confidence to do it 483 00:25:00,633 --> 00:25:02,200 if I didn't get to it a little bit here first. 484 00:25:02,333 --> 00:25:04,100 -But then you felt so proud? 485 00:25:04,233 --> 00:25:06,000 -Mm-hmm. Mmm! Good. 486 00:25:06,133 --> 00:25:07,700 -Yeah? Good? 487 00:25:07,833 --> 00:25:09,566 -Oh, I get why you put the sour cream in this. 488 00:25:09,700 --> 00:25:11,333 -Mmm! Mm-hmm. -Good. 489 00:25:11,466 --> 00:25:12,800 [ Speaks Spanish ] 490 00:25:12,933 --> 00:25:15,866 -You love it? Makes me so happy. 491 00:25:16,000 --> 00:25:17,500 -Mm-hmm. -Mmm! 492 00:25:17,633 --> 00:25:20,000 -Yeah, I'll definitely be taking this one to college. 493 00:25:20,166 --> 00:25:28,866 ♪♪ 494 00:25:29,000 --> 00:25:32,366 -For recipes and information from this episode and more, 495 00:25:32,500 --> 00:25:34,733 visit patijinich.com. 496 00:25:34,900 --> 00:25:36,200 And connect. 497 00:25:36,333 --> 00:25:38,933 Find me on Facebook, Twitter, Instagram, and Pinterest -- 498 00:25:39,066 --> 00:25:40,766 @Patijinich. 499 00:25:40,900 --> 00:25:43,700 -"Pati's Mexican Table" is made possible by... 500 00:25:43,866 --> 00:25:51,033 ♪♪ 501 00:25:51,166 --> 00:25:53,700 -La Costeña. iPor sabor! 502 00:25:53,866 --> 00:25:56,300 ♪♪ 503 00:25:56,433 --> 00:25:59,000 -♪ Avocados from Mexico 504 00:25:59,566 --> 00:26:01,466 A tradition of authentic Latin flavors 505 00:26:01,533 --> 00:26:02,666 and family recipes. 506 00:26:02,733 --> 00:26:04,100 Tropical Cheese. 507 00:26:04,100 --> 00:26:06,000 -Stand together -- helping every person rise. 508 00:26:06,133 --> 00:26:08,666 More information at StandTogether.org. 509 00:26:08,800 --> 00:26:12,533 -Mahatma rice lets you unite ingredients and flavors. 510 00:26:12,666 --> 00:26:14,666 Mahatma rice unites. 511 00:26:14,800 --> 00:26:16,100 -King Arthur Baking Company. 512 00:26:16,233 --> 00:26:17,833 Find out more about our masa harina 513 00:26:17,966 --> 00:26:19,666 at KingArthurBaking.com. 514 00:26:19,800 --> 00:26:22,666 -Oléico -- High oleic safflower oil. 515 00:26:22,800 --> 00:26:24,733 -♪ Oh, oh, oh-oh 516 00:26:24,866 --> 00:26:27,733 -Tecate. Mexico is in us. 517 00:26:27,866 --> 00:26:30,300 -FEMSA Foundation. 518 00:26:30,466 --> 00:26:32,733 ♪♪ 519 00:26:32,866 --> 00:26:35,033 -Proud to support "Pati's Mexican Table" 520 00:26:35,166 --> 00:26:36,700 on public television.