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♪

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>> Pati Narrates: What if I told 
 you I found the perfect beach?

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Soft sand for miles!

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Warm water, warm people, 
 and the oh so fresh seafood.

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What if I told you 
 about a fishing village

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that has dreams 
 to host the world?

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Would you come?

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Will it lose its charm 
 if I tell you about it?

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Can a pearl remain hidden 
 once the oyster's opened?

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Altata is an idyllic beach 
 town on the Sea of Cortez,

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45 minutes 
 West of Culiacán.

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This fishing village 
 has got the weather,

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the beaches, and the food 
 for a life in paradise.

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But there's a problem, 
 the fish have been depleted

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and so too 
 a way of life.

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And the solution?

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Well, it's me, and you, and 
 everyone who loves spending

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time at the beach, and Altata 
 is eager for us to come.

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But is that 
 also a problem?

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Pati Narrates: 
 Altata has plenty to offer,

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especially when 
 it comes to food.

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Mmm.

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Mmm!

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Pati Narrates: 
 In my kitchen?

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It looks so good!

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Pati Narrates: Fresh seafood 
 recipes inspired by

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Sinaloa's hidden coastal gem.

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Creamy, spicy, to die for 
 Chipotle Oyster Soup.

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Mmm. Crazy good.

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Pati Narrates: 
 And Shrimp Machaca Burritos

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to share with Alan.

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This is something you can 
make at school when you

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go back to college.

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>> Yeah I will. 
>> Cheers.

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♪

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♪

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>> Announcer: Pati's Mexican 
 Table is made possible by:

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♪

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>> La Costena.

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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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♪

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♪  Avocados from Mexico  ♪

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>> BanCoppel.

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Your recipe for 
 sending money to Mexico.

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>> Chilorio. 
 La Chata.

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>> Pati Narrates: 
 Welcome to Altata,

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a tranquil fishing village 
 where the Pacific Ocean meets

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the Sea of Cortez.

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For over 100 years 
 it had been little more than

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a few shacks on 
 a beautiful bay.

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A bay the locals claim 
 produces the tastiest shrimp

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in all of Mexico.

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My new friends are the brains 
 behind Altata's makeover,

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Jose, Charlie and Raul.

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So we said "hi", we 
kissed, we can go!

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>> Jose: Yeah we 
can go. Welcome!

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>> Pati Narrates: The first stop 
 on my Altata tour can

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only be reached 
 by boat.

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My fellow ship mates are 
 working on a plan to turn this

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small village into an 
 international destination.

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No one knows the potential of 
 Altata better than chef and

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living legend Charlie who is 
 about as local as it gets.

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>> Pati: You were 
born in a canoe?

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>> Charlie: Uh-huh. 
>> Pati: Here in Altata?

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>> Charlie: In Altata -

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>> Pati: Your mom was pregnant 
and she was riding -

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>> Pati: Oh my gosh, 
that's an incredible story!

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Pati Narrates: Altata has 
 always been a perfect getaway

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for the few 
 visitors in the know,

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but things are changing, and 
this secret is too good to keep.

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Altata wants the whole world 
 to find out about their

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beautiful beaches, 
 amazing seafood,

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and the big plans 
 they're developing.

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>> Pati: 
Tourism!

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>> Pati Narrates: The Altata 
 waters are a treasure.

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(Pati exclaims) 
You see?!

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Pati Narrates: Sight seeing 
 and swimming for the tourists,

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and for years, 
 a bounty for fishermen,

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until recently.

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Pati Narrates: Alejandro never 
imagined he and his family would

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end up on an oyster farm 
 miles from everywhere.

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The story of the farm 
starts when as shrimp fisherman,

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they noticed their catches 
 getting smaller and smaller

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due to overfishing.

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They have little choice but to 
 adapt for a different future.

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>> Pati Narrates: 
 Now this is one of

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several oyster farms 
 in Alejandro's family.

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Ah, they're very big! Wow.

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Pati Narrates: And 
 lucky for Alejandro,

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the oysters just love 
 the Altata waters too,

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I mean, look at 
 the size of these!

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>> Okay.

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>> Mmm.

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Super salty all around, 
but once you bite in the centre

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it's like an explosion 
of sweetness.

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>> Pati Narrates: As local 
 fishermen adapt and struggle

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to keep up with demand, 
 Jose and his team believe

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that economic help 
 is on the way.

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>> Jose: 
Here we're planning

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to build small bubbles so 
you can stay at night.

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>> Pati: (gasps)

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>> Jose: Yeah, 
like a small camping,

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kind of "glamping".

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>> Pati: And eat 
oysters all day long.

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>> Jose: Yeah, you can 
stay 2 - 3 days and rest,

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at night you're 
gonna see stars.

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>> Pati: Do any people object 
about the development

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of this area?

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>> Jose: Sometimes, 
but we're taking care

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and we listen to that.

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>> Pati: And how do you guys 
feel about this new development?

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(Pati translates for Alejandro) 
They're thrilled.

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>> Pati Narrates: Altata is 
 working hard to be ready for

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the influx of visitors.

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Along the boardwalk, 
 you see all the welcoming

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thatched roof restaurants.

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Two blocks away, new condo and 
hotel developments are emerging.

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In the middle of it all 
 is Charlie's restaurant,

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"Mi Charlie".

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The fish here 
 is not just fresh.

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According to Charlie, 
 it's caught locally by him

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with his own bare hands.

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>> Charlie: Uh, I caught the 
fishes just with my hands.

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One time I bring it to my 
daughter because my daughter,

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she didn't believe it.

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>> Carlita: Yeah, 
that story is true.

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I was sitting on the boat, 
and then when he said

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"Carlita, I got something", 
like this -

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"Dad, is that a fish?!", 
"Yes!"

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>> Pati Narrates: Regardless 
 of how Charlie catches a fish,

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there can be no doubt 
 he knows how to cook it.

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He's making that 
 Mexican beach classic,

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Pescado Zarandeado.

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After skillfully 
 flattening the snapper,

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he seasons it, and then 
creates a rub out of hot sauce,

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lime juice, soy sauce 
 and tons of mayo.

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The fish is then placed in 
 a cage and set skin-side down

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over a bed of 
 smouldering charcoal.

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I peek in the kitchen and 
see fresh tortillas being made.

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I can barely wait 
 another second.

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>> Charlie: You're enjoying the 
Pescado Zarandeado from Altata.

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>> Pati: Mmm. 
Phenomenal Charlie.

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So Charlie, you 
were born in Altata,

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where is it 
going Charlie?

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I think most of the people 
come to eat the seafood,

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the one we're selling.

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>> Jose: 
Very different seafood.

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>> Charlie: The 
flavor is different

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from Culiacana 
and Mazatian.

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>> Jose: It's gonna grow 
but it's so rich you can

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keep it a secret.

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Everyone is coming, 
but you take care of

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the treasure that 
nobody takes it.

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>> Pati: I can 
tell you one thing,

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I really hope that when I come 
back to Altata in a few years,

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I'm going to be able to eat 
this same fish

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and eat this same 
Jaiba 'cause

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it's so phenomenal. 
I'll eat one more!

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Mmm.

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>> Pati: I am 
obsessed with oysters.

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I mean, I've always 
liked oysters,

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but the more the time passes, 
the more I like them,

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so I wanted to make a soup 
that's not only oyster-based,

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I really want the 
oysters to shine.

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That Chipotle 
Flavored Oyster Soup.

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I have my pot set 
at medium heat.

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I'm adding a couple 
tablespoons of vegetable oil,

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1.5 cups of white onion.

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I'm going to cut some 
carrots and some celery.

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I'm gonna use these 
vegetables as the soup base.

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I am really excited about 
this soup because

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it's truly phenomenal.

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Okay, it's not your normal 
soup, it's not like

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a "Monday, Tuesday, 
Wednesday, Thursday,

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I'm gonna have oyster 
soup tonight!",

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but I'm gonna show 
you why you're gonna

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fall in love with this soup, and 
actually this soup is inspired

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by a soup I used to eat 
when I lived in Mexico City.

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There used to be this cantina 
called (Pati speaks Spanish)

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It was this really fun 
old-fashioned cantina,

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and they had a 
very limited menu,

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and everybody talked 
about their oyster soup.

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We have 1.5 cups 
of carrots, celery,

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and leeks, and we're saving 
1/2 a cup to add at the end.

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I love adding leeks, that is 
something I got from my mom,

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whenever she makes a vegetable 
soup she adds leeks and

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I think it adds a really nice 
subtle warmth to the soup.

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And then we're going to 
broil 1.5 pounds of tomatoes.

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Whatever you choose that is 
going to go into your soup,

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that's the flavor 
you're gonna get,

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so if you get tomatoes 
that are not ripe,

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that are hard, that haven't 
fully developed their flavors,

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then that's what you're 
gonna get in this soup.

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Pati: I'm going to chop a 
couple chipotles in adobo sauce.

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Chipotles in adobo are jalapeños 
that are picked not when

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green like this, 
but when ripe and really red,

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and then they're dried, smoked, 
and then marinated in

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a puree of tomato, vinegar 
and spices for a long time.

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They have the smoky, 
the sweet, the spicy.

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Now I'm also chopping 
a couple chiles de arbol.

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The chipotle in adobo 
and the chile de arbol are

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both feisty and smoky.

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Adding some garlic.

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A teaspoon of dried oregano.

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A teaspoon of salt.

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And you can see how tasty and 
how flavorful this vegetable

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base already looks.

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And now by charring 
or roasting them,

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we really took them to a 
completely different level of

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flavor that is gonna do 
so much for that soup.

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00:11:52,900 --> 00:11:54,233
See?

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The juice is bursting 
out of the tomatoes!

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So here I have 
homemade chicken broth,

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and I'm gonna 
add 5 cups.

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I find that chicken broth 
in this soup sort of

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mellows everything out.

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Let this come to a simmer, 
and I'm gonna cook it

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for 8 - 10 minutes.

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I'm gonna puree 
the soup in here.

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I'm kind of feeling bad 
because it looks so good!

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So chunky, and 
look at the colors!

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Yes, mmm!

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If you like rustic 
chunky leave it like that.

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00:12:40,566 --> 00:12:43,100
(blender whirs)

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Pati: It smells so 
good and delicious,

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and look at the color!

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Look how creamy 
this looks.

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We're just gonna 
strain this in here.

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Now you don't have to strain it, 
and then you would have

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a thick puree that would 
look more like this,

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but I'm really going all the 
way here and making it

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super velvety, creamy.

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Pour this back in my soup pot, 
turn it back on at

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a medium-low heat 
while I shuck my oysters.

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I learned this trick 
which is a great trick,

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and you have 
a lot more control.

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Grab a kitchen towel, you put 
your 4 fingers over the towel,

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and your thumb under 
the towel like this,

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and you create a little 
holder for the oyster.

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00:13:49,066 --> 00:13:53,266
You find whatever 
entry you can get,

243
00:13:53,333 --> 00:13:56,366
and then you put 
your pressure, see?

244
00:13:56,433 --> 00:14:00,666
Now once you open all of it, 
you want to release

245
00:14:00,733 --> 00:14:02,800
the muscle 
from the top.

246
00:14:02,866 --> 00:14:06,100
Same thing 
in the bottom.

247
00:14:06,166 --> 00:14:10,800
Now you can get your oysters 
fresh from your fishmonger or

248
00:14:10,866 --> 00:14:15,400
at the store, or you can 
also get them in bottles

249
00:14:15,466 --> 00:14:18,066
already shucked, and 
the great thing about

250
00:14:18,133 --> 00:14:22,066
getting them already shucked 
is that they come with a lot of

251
00:14:22,133 --> 00:14:25,666
the oyster liquid which 
you want in the soup.

252
00:14:25,733 --> 00:14:30,733
I'm gonna add my vegetables 
that I had left on the side.

253
00:14:31,000 --> 00:14:34,366
I have a pound of 
already shucked oysters here.

254
00:14:34,433 --> 00:14:38,500
Ever since I can remember 
I've been obsessed with oysters.

255
00:14:38,566 --> 00:14:42,366
I even remember my dad being 
shocked at how many oysters

256
00:14:42,433 --> 00:14:43,633
I could eat!

257
00:14:43,700 --> 00:14:46,533
But then again, when I got 
married and moved to Texas,

258
00:14:46,600 --> 00:14:51,000
my mom came to visit, she was 
shocked that I now could keep up

259
00:14:51,066 --> 00:14:53,466
the pace with my 
very tall husband,

260
00:14:53,533 --> 00:14:56,533
and I eat the same 
amount of food as Danny

261
00:14:56,600 --> 00:14:58,766
which still shocks 
Danny to this day.

262
00:14:58,833 --> 00:15:00,966
He has to 
fight for food.

263
00:15:01,033 --> 00:15:05,466
Let this simmer really for 
1 - 2 minutes because I want

264
00:15:05,533 --> 00:15:10,000
the oysters to 
be very tender.

265
00:15:14,833 --> 00:15:16,500
Mmm.

266
00:15:18,833 --> 00:15:21,300
Mhmm?

267
00:15:23,333 --> 00:15:26,866
Mmm!

268
00:15:26,933 --> 00:15:31,100
The oysters are nice, 
plump, and super soft,

269
00:15:31,166 --> 00:15:35,666
and the tomato 
broth is very spicy,

270
00:15:35,733 --> 00:15:38,833
but it's like the 
oysters are begging for it.

271
00:15:38,900 --> 00:15:43,500
These oysters 
deserve their own soup,

272
00:15:43,566 --> 00:15:46,433
and this one's it.

273
00:15:47,500 --> 00:15:49,066
>> Pati Narrates: 
 The boardwalk is

274
00:15:49,133 --> 00:15:51,100
the place to be 
 in Altata, but it's

275
00:15:51,166 --> 00:15:55,300
the end of the boardwalk 
 that is Altata's biggest draw.

276
00:15:55,366 --> 00:15:59,266
A collection of 33 restaurants 
 serving the freshest seafood

277
00:15:59,333 --> 00:16:02,966
caught from the same 
 waters you dine next to.

278
00:16:03,033 --> 00:16:06,666
Standing out among this 
 crowd is "Long Beach".

279
00:16:15,800 --> 00:16:18,200
Pati Narrates: Norma and Natalia 
 are a mother/daughter team

280
00:16:18,266 --> 00:16:22,600
carrying on a decades old 
 tradition begun by dad.

281
00:16:22,666 --> 00:16:26,066
over-the-top, 
 creamy, cheesy seafood.

282
00:16:26,133 --> 00:16:29,766
They're going to demonstrate 
 their most popular dish,

283
00:16:29,833 --> 00:16:31,233
Filete Manhattan.

284
00:16:37,233 --> 00:16:38,733
>> Pati: 
We're making machaca!

285
00:16:38,800 --> 00:16:41,733
Did you know?! 
I didn't know!

286
00:16:41,800 --> 00:16:44,466
I've been dying to learn 
how to make shrimp machaca!

287
00:16:49,733 --> 00:16:53,133
>> Pati: Okay. 
A little onion, celery.

288
00:16:55,166 --> 00:16:56,133
>> Norma: 
Yes.

289
00:16:56,200 --> 00:16:57,066
>> Pati: And the 
shrimp is deveined,

290
00:16:57,133 --> 00:16:59,666
but it still has the 
shell and the tail.

291
00:17:01,366 --> 00:17:04,433
I've been dying to learn 
how to make shrimp machaca

292
00:17:04,500 --> 00:17:07,500
for such a long time, 
and it was a surprise.

293
00:17:22,133 --> 00:17:23,666
Why the name 
"Long Beach"?

294
00:17:23,733 --> 00:17:24,400
>> Natalia: 
(laughs)

295
00:17:34,433 --> 00:17:35,633
>> Pati Narrates: 
 The cooked shrimp are

296
00:17:35,700 --> 00:17:37,266
peeled and then mashed.

297
00:17:37,333 --> 00:17:40,433
Pati: So the marlin 
machaca is the same process,

298
00:17:40,500 --> 00:17:43,500
but with smoked marlin, 
which here in Altata

299
00:17:43,566 --> 00:17:45,400
you can buy 
already smoked.

300
00:17:45,466 --> 00:17:49,000
Wherever you may live, 
you may not, but...

301
00:17:49,066 --> 00:17:52,733
there's nothing we can 
do about that (laughs)

302
00:17:54,100 --> 00:17:55,866
>> Pati Narrates: 
 Norma assembles the dish

303
00:17:55,933 --> 00:18:00,000
by scattering aromatics, 
 raw oysters, and mushrooms

304
00:18:00,066 --> 00:18:01,333
on a plate.

305
00:18:01,400 --> 00:18:04,666
Then she makes a bed of smoked 
 marlin and shrimp machaca for

306
00:18:04,733 --> 00:18:08,633
the cooked fish filet and the 
shrimp to lay on before they get

307
00:18:08,700 --> 00:18:13,666
covered in chipotle mayo and 
a blanket of local white cheese.

308
00:18:14,500 --> 00:18:16,600
This is gonna be good.

309
00:18:41,233 --> 00:18:42,400
(laughs)

310
00:18:45,800 --> 00:18:50,766
It all comes together under that 
creamy chipotle cheesy thing!

311
00:18:52,833 --> 00:18:56,333
If I lived here I would 
come here and order this

312
00:18:56,400 --> 00:18:59,033
every single time, 
it's so good!

313
00:18:59,100 --> 00:19:01,300
Que delicia!

314
00:19:03,733 --> 00:19:06,566
>> Pati: I'm gonna show you 
how to make shrimp machaca,

315
00:19:06,633 --> 00:19:09,533
and I love the word 
"machaca" so much.

316
00:19:09,600 --> 00:19:12,066
You know what 
"machaca" translates to?

317
00:19:12,133 --> 00:19:13,300
Mashing.

318
00:19:13,366 --> 00:19:16,933
So I have here 1 pound of shrimp 
'cause we're gonna make some

319
00:19:17,000 --> 00:19:21,400
really packed with flavor 
Shrimp Machaca Burritos,

320
00:19:21,466 --> 00:19:23,033
and doesn't that sound fun?

321
00:19:23,100 --> 00:19:27,100
I'm gonna begin by 
soaking a couple morita chiles.

322
00:19:27,166 --> 00:19:32,166
Morita chiles are jalapeños that 
have been picked ripe and dried,

323
00:19:32,966 --> 00:19:37,100
and the taste is just sweet, 
it's sort of like prune but

324
00:19:37,166 --> 00:19:41,566
super fiesty and spicy, and 
because these are very hard

325
00:19:41,633 --> 00:19:45,933
to stem and seed, 
I'll soak them for a little.

326
00:19:46,000 --> 00:19:49,700
They're just going to sit there 
in the hot boiling water

327
00:19:49,766 --> 00:19:52,466
and rehydrate 
for a few minutes.

328
00:19:52,533 --> 00:19:56,766
Now let's get back to 
the machaca conversation.

329
00:19:56,833 --> 00:20:00,400
I have water 
that's simmering here,

330
00:20:00,466 --> 00:20:03,100
and I'm going to 
heavily salt it.

331
00:20:03,166 --> 00:20:08,133
I'm gonna add my shrimp, 
and these are already peeled.

332
00:20:08,900 --> 00:20:11,066
I wanna cook these 
shrimp for, like,

333
00:20:11,133 --> 00:20:12,333
30 seconds.

334
00:20:12,400 --> 00:20:14,466
You don't wanna 
thoroughly cook them,

335
00:20:14,533 --> 00:20:19,233
you just want them to transform 
from raw to barely cooked.

336
00:20:22,100 --> 00:20:25,733
There should be a 
dance called machaca!

337
00:20:25,800 --> 00:20:28,733
There's a salsa, 
there's a cha-cha-cha,

338
00:20:28,800 --> 00:20:31,966
there should be a machaca 
and you can make that one up.

339
00:20:32,033 --> 00:20:37,033
So I'm gonna leave the shrimp 
here to cool for a second before

340
00:20:37,300 --> 00:20:40,700
I do the machaca thing 
to them, but now I'm gonna,

341
00:20:40,766 --> 00:20:43,433
in the same water, 
I won't waste it

342
00:20:43,500 --> 00:20:47,966
I'll use this water, I'm gonna 
peel a potato, dice it,

343
00:20:48,033 --> 00:20:49,166
and cook it.

344
00:20:49,233 --> 00:20:51,566
In Mexican cooking 
we have a thing -

345
00:20:51,633 --> 00:20:55,000
Rinde or make 
something Rindir

346
00:20:55,066 --> 00:20:59,300
Which is you wanna stretch 
the use of a protein that

347
00:20:59,366 --> 00:21:03,500
may be expensive by 
adding a little potato,

348
00:21:03,566 --> 00:21:05,566
or you could 
add rice too.

349
00:21:05,633 --> 00:21:08,366
You're sort of extending 
the use of the shrimp

350
00:21:08,433 --> 00:21:12,666
and making it last 
for more burritos.

351
00:21:12,733 --> 00:21:16,300
This is gonna be 
just like 5 minutes.

352
00:21:16,366 --> 00:21:21,266
Grab your shrimp, and you put 
them inside a plastic bag.

353
00:21:21,333 --> 00:21:22,600
(Pati pounds shrimp)

354
00:21:22,666 --> 00:21:24,100
See how fast?

355
00:21:24,166 --> 00:21:25,600
(Pati pounds shrimp)

356
00:21:26,766 --> 00:21:31,200
You want to get to the point 
where you're breaking

357
00:21:31,266 --> 00:21:36,233
the shape of the shrimp, 
but you don't want a paste,

358
00:21:36,500 --> 00:21:41,400
a machaca needs 
to have texture.

359
00:21:41,466 --> 00:21:44,266
There, that's perfect.

360
00:21:44,333 --> 00:21:48,933
I'm adding 3 tablespoons 
of peanut oil,

361
00:21:49,000 --> 00:21:53,466
1 cup of 
chopped white onion.

362
00:21:53,533 --> 00:21:56,200
So I thought about 
adding peanut oil,

363
00:21:56,266 --> 00:21:58,300
I will tell you why.

364
00:21:58,366 --> 00:22:01,833
I wanted to add sesame seeds, 
and I wanted to add

365
00:22:01,900 --> 00:22:05,800
the chipotle chile, and if you 
combine those three things,

366
00:22:05,866 --> 00:22:09,666
the peanut oil with the 
sesame seeds with the morita,

367
00:22:09,733 --> 00:22:12,600
you're adding three 
ingredients that are deep,

368
00:22:12,666 --> 00:22:15,200
toasty and smoky.

369
00:22:15,266 --> 00:22:20,233
I am going to chop the morita 
chiles that have been soaking.

370
00:22:22,066 --> 00:22:26,233
See how it rehydrated, but 
mostly I wanted to soak it

371
00:22:26,300 --> 00:22:29,733
in the water so I can 
get the seeds out.

372
00:22:29,800 --> 00:22:32,200
You don't want the 
morita seeds in there because

373
00:22:32,266 --> 00:22:34,533
they're so spicy!

374
00:22:34,600 --> 00:22:39,566
Chiles love the 
company of other chiles.

375
00:22:39,833 --> 00:22:44,800
You have this fresh almost 
citrusy heat from the Serrano,

376
00:22:46,233 --> 00:22:49,900
and then you have 
the nutty, rustic,

377
00:22:49,966 --> 00:22:54,133
super smoky heat 
from the moritas.

378
00:22:54,200 --> 00:22:57,800
We're gonna add 
the morita chiles

379
00:22:57,866 --> 00:23:01,666
and the Serrano 
chiles in here too.

380
00:23:01,733 --> 00:23:05,433
3 tablespoons 
of sesame seeds.

381
00:23:05,500 --> 00:23:07,766
A couple garlic cloves.

382
00:23:07,833 --> 00:23:12,400
1.5 pounds of ripe tomatoes 
that I already diced.

383
00:23:12,466 --> 00:23:15,166
And Sammy, thank you 
so much for this bowl,

384
00:23:15,233 --> 00:23:16,966
Sammy made this bowl.

385
00:23:17,033 --> 00:23:19,866
Ah, look at this mix!

386
00:23:19,933 --> 00:23:24,133
I wanted to make a machaca that 
not only was super delicious,

387
00:23:24,200 --> 00:23:27,233
but really packed with 
flavor because one of

388
00:23:27,300 --> 00:23:31,566
the key secrets to making 
good burritos is to have

389
00:23:31,633 --> 00:23:34,933
a filling that can 
stand on its own.

390
00:23:35,000 --> 00:23:37,400
Now I'm going to 
add my shrimp.

391
00:23:37,466 --> 00:23:40,033
My potatoes.

392
00:23:40,100 --> 00:23:43,500
1/2 a teaspoon of salt.

393
00:23:43,566 --> 00:23:48,000
And you can see how it's 
all coming together in here.

394
00:23:49,633 --> 00:23:52,666
Mmm. Mhmm.

395
00:23:52,733 --> 00:23:54,966
So good.

396
00:23:55,033 --> 00:23:58,333
I'm gonna heat my 
comale for the tortillas,

397
00:23:58,400 --> 00:24:01,000
and I'm going to 
make a quick salsita.

398
00:24:01,066 --> 00:24:04,166
We're making a 
Salsita Verde Cruda.

399
00:24:04,233 --> 00:24:06,200
Cruda means raw.

400
00:24:06,266 --> 00:24:10,100
I have 1 pound of tomatillos, 
1 Serrano chile,

401
00:24:10,166 --> 00:24:15,133
2 tablespoons onion, 
3/4 teaspoon salt,

402
00:24:15,300 --> 00:24:17,566
this whole 
thing of cilantro.

403
00:24:17,633 --> 00:24:19,566
(blender whirs)

404
00:24:24,333 --> 00:24:28,266
Pati: We have 
good flour tortillas.

405
00:24:35,466 --> 00:24:38,366
>> Danny: Hey ma. 
>> Pati: Hola my love!

406
00:24:40,866 --> 00:24:42,766
You wanna try 
it with the salsita?

407
00:24:42,833 --> 00:24:44,133
>> Danny: 
Yeah.

408
00:24:49,466 --> 00:24:50,733
>> Pati: 
Good?

409
00:24:50,800 --> 00:24:52,233
>> Danny: 
That's so good, yeah.

410
00:24:54,233 --> 00:24:55,300
>> Pati: Mmm.

411
00:24:55,366 --> 00:24:59,266
You have the filling 
which is so toasty,

412
00:24:59,333 --> 00:25:04,333
nutty, spicy, but then with 
the raw salsita it's like

413
00:25:05,033 --> 00:25:06,300
playing with you.

414
00:25:06,366 --> 00:25:09,700
>> Danny: I love that you 
used the flour tortilla.

415
00:25:09,766 --> 00:25:10,666
>> Pati: Mhmm.

416
00:25:10,733 --> 00:25:11,900
>> Danny: It goes so 
well with the filling.

417
00:25:11,966 --> 00:25:13,033
>> Pati: I know!

418
00:25:13,100 --> 00:25:16,900
>> Danny: Is this how 
burritos always are in Mexico?

419
00:25:16,966 --> 00:25:19,033
They're always rolled up 
like this really small?

420
00:25:19,100 --> 00:25:21,000
>> Pati: The burritos that 
we have here that have

421
00:25:21,066 --> 00:25:23,666
the rice, beans 
and sour cream -

422
00:25:23,733 --> 00:25:25,400
That's not usual, 
it's like -

423
00:25:25,466 --> 00:25:27,733
>> Danny: No, I like this 
so much better 'cause

424
00:25:27,800 --> 00:25:29,366
it's so simple.

425
00:25:29,433 --> 00:25:31,533
>> Pati: This is something 
you can make at school

426
00:25:31,600 --> 00:25:32,766
when you go 
back to college!

427
00:25:32,833 --> 00:25:33,966
>> Danny: 
Yeah, I will.

428
00:25:34,033 --> 00:25:36,000
>> Pati: Shrimp Machaca Burritos 
for your friends!

429
00:25:36,066 --> 00:25:37,766
Cheers (laughs)

430
00:25:47,300 --> 00:25:49,233
>> Pati Narrates: For recipes 
 and information from this

431
00:25:49,300 --> 00:25:52,666
episode and more, 
 visit PatiJinich.com,

432
00:25:52,733 --> 00:25:53,966
and connect!

433
00:25:54,033 --> 00:25:56,900
Find me on facebook, Twitter, 
 Instagram and Pinterest

434
00:25:56,966 --> 00:25:58,633
@PatiJinich.

435
00:25:58,700 --> 00:26:02,100
>> Announcer: Pati's Mexican 
 Table is made possible by:

436
00:26:02,166 --> 00:26:05,133
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437
00:26:09,433 --> 00:26:11,366
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438
00:26:12,233 --> 00:26:14,133
A tradition 
 of authentic Latin flavors

439
00:26:14,200 --> 00:26:15,333
and family recipes.

440
00:26:15,400 --> 00:26:16,733
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441
00:26:17,033 --> 00:26:19,100
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442
00:26:19,166 --> 00:26:21,700
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443
00:26:21,766 --> 00:26:23,333
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444
00:26:23,400 --> 00:26:26,633
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445
00:26:26,700 --> 00:26:28,900
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446
00:26:33,500 --> 00:26:34,533
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447
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