WEBVTT
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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.
00:40.100 --> 00:42.333 align:start position:22.5% line:10% size:52.5%
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!
01:21.233 --> 01:23.633 align:start position:12.5% line:79.33% size:72.5%
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.
05:26.933 --> 05:28.266 align:start position:40% line:84.67% size:17.5%
>> 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.
06:46.333 --> 06:49.600 align:start position:15% line:79.33% size:70%
>> 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.
06:52.966 --> 06:54.466 align:start position:30% line:79.33% size:42.5%
>> 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.
07:14.733 --> 07:17.133 align:start position:25% line:79.33% size:42.5%
After skillfully
flattening the snapper,
07:17.200 --> 07:20.500 align:start position:17.5% line:79.33% size:60%
he seasons it, and then
creates a rub out of hot sauce,
07:20.566 --> 07:24.500 align:start position:20% line:79.33% size:55%
lime juice, soy sauce
and tons of mayo.
07:24.566 --> 07:27.566 align:start position:12.5% line:79.33% size:67.5%
The fish is then placed in
a cage and set skin-side down
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over a bed of
smouldering charcoal.
07:30.266 --> 07:34.733 align:start position:15% line:79.33% size:65%
I peek in the kitchen and
see fresh tortillas being made.
07:34.800 --> 07:38.500 align:start position:25% line:79.33% size:45%
I can barely wait
another second.
07:38.566 --> 07:42.966 align:start position:10% line:79.33% size:77.5%
>> Charlie: You're enjoying the
Pescado Zarandeado from Altata.
07:43.033 --> 07:46.166 align:start position:35% line:79.33% size:32.5%
>> Pati: Mmm.
Phenomenal Charlie.
07:46.233 --> 07:50.233 align:start position:32.5% line:79.33% size:37.5%
So Charlie, you
were born in Altata,
07:50.300 --> 07:51.466 align:start position:37.5% line:10% size:27.5%
where is it
going Charlie?
07:52.900 --> 07:55.933 align:start position:17.5% line:79.33% size:65%
I think most of the people
come to eat the seafood,
07:56.000 --> 07:57.033 align:start position:22.5% line:84.67% size:55%
the one we're selling.
07:57.100 --> 07:58.933 align:start position:37.5% line:79.33% size:20%
>> Jose:
Very different seafood.
07:59.000 --> 08:00.033 align:start position:32.5% line:79.33% size:37.5%
>> Charlie: The
flavor is different
08:00.100 --> 08:02.266 align:start position:32.5% line:79.33% size:35%
from Culiacana
and Mazatian.
08:02.333 --> 08:05.600 align:start position:20% line:79.33% size:60%
>> Jose: It's gonna grow
but it's so rich you can
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keep it a secret.
08:07.200 --> 08:08.833 align:start position:27.5% line:79.33% size:47.5%
Everyone is coming,
but you take care of
08:08.900 --> 08:11.200 align:start position:27.5% line:79.33% size:42.5%
the treasure that
nobody takes it.
08:11.266 --> 08:12.700 align:start position:32.5% line:79.33% size:35%
>> Pati: I can
tell you one thing,
08:12.766 --> 08:15.800 align:start position:12.5% line:79.33% size:75%
I really hope that when I come
back to Altata in a few years,
08:15.866 --> 08:18.600 align:start position:15% line:79.33% size:67.5%
I'm going to be able to eat
this same fish
08:18.666 --> 08:20.633 align:start position:27.5% line:79.33% size:42.5%
and eat this same
Jaiba 'cause
08:20.700 --> 08:23.366 align:start position:27.5% line:79.33% size:47.5%
it's so phenomenal.
I'll eat one more!
08:25.033 --> 08:26.533 align:start position:45% line:84.67% size:10%
Mmm.
08:30.700 --> 08:34.133 align:start position:35% line:10% size:32.5%
>> Pati: I am
obsessed with oysters.
08:34.200 --> 08:35.900 align:start position:27.5% line:10% size:47.5%
I mean, I've always
liked oysters,
08:35.966 --> 08:39.133 align:start position:12.5% line:79.33% size:72.5%
but the more the time passes,
the more I like them,
08:39.200 --> 08:42.500 align:start position:15% line:79.33% size:65%
so I wanted to make a soup
that's not only oyster-based,
08:42.566 --> 08:45.400 align:start position:27.5% line:79.33% size:42.5%
I really want the
oysters to shine.
08:45.466 --> 08:48.400 align:start position:32.5% line:10% size:32.5%
That Chipotle
Flavored Oyster Soup.
08:48.466 --> 08:52.933 align:start position:27.5% line:79.33% size:42.5%
I have my pot set
at medium heat.
08:53.000 --> 08:57.666 align:start position:25% line:79.33% size:47.5%
I'm adding a couple
tablespoons of vegetable oil,
08:57.733 --> 09:00.966 align:start position:20% line:84.67% size:60%
1.5 cups of white onion.
09:01.033 --> 09:06.000 align:start position:25% line:79.33% size:52.5%
I'm going to cut some
carrots and some celery.
09:06.966 --> 09:11.866 align:start position:27.5% line:79.33% size:47.5%
I'm gonna use these
vegetables as the soup base.
09:11.933 --> 09:15.466 align:start position:17.5% line:79.33% size:62.5%
I am really excited about
this soup because
09:15.533 --> 09:17.300 align:start position:22.5% line:84.67% size:55%
it's truly phenomenal.
09:17.366 --> 09:20.066 align:start position:17.5% line:79.33% size:65%
Okay, it's not your normal
soup, it's not like
09:20.133 --> 09:21.933 align:start position:27.5% line:79.33% size:47.5%
a "Monday, Tuesday,
Wednesday, Thursday,
09:22.000 --> 09:23.900 align:start position:22.5% line:79.33% size:52.5%
I'm gonna have oyster
soup tonight!",
09:23.966 --> 09:26.566 align:start position:27.5% line:79.33% size:45%
but I'm gonna show
you why you're gonna
09:26.633 --> 09:31.333 align:start position:10% line:79.33% size:80%
fall in love with this soup, and
actually this soup is inspired
09:31.400 --> 09:36.366 align:start position:22.5% line:79.33% size:57.5%
by a soup I used to eat
when I lived in Mexico City.
09:37.166 --> 09:42.133 align:start position:12.5% line:79.33% size:72.5%
There used to be this cantina
called (Pati speaks Spanish)
09:42.433 --> 09:45.900 align:start position:22.5% line:79.33% size:55%
It was this really fun
old-fashioned cantina,
09:45.966 --> 09:48.866 align:start position:32.5% line:79.33% size:35%
and they had a
very limited menu,
09:48.933 --> 09:52.166 align:start position:25% line:79.33% size:50%
and everybody talked
about their oyster soup.
09:52.233 --> 09:56.133 align:start position:30% line:79.33% size:40%
We have 1.5 cups
of carrots, celery,
09:56.200 --> 10:01.200 align:start position:17.5% line:79.33% size:67.5%
and leeks, and we're saving
1/2 a cup to add at the end.
10:02.500 --> 10:07.000 align:start position:15% line:79.33% size:70%
I love adding leeks, that is
something I got from my mom,
10:07.066 --> 10:11.066 align:start position:12.5% line:79.33% size:75%
whenever she makes a vegetable
soup she adds leeks and
10:11.133 --> 10:16.033 align:start position:12.5% line:79.33% size:72.5%
I think it adds a really nice
subtle warmth to the soup.
10:16.100 --> 10:21.066 align:start position:20% line:79.33% size:57.5%
And then we're going to
broil 1.5 pounds of tomatoes.
10:22.700 --> 10:26.600 align:start position:15% line:79.33% size:67.5%
Whatever you choose that is
going to go into your soup,
10:26.666 --> 10:28.700 align:start position:27.5% line:79.33% size:42.5%
that's the flavor
you're gonna get,
10:28.766 --> 10:31.333 align:start position:22.5% line:79.33% size:55%
so if you get tomatoes
that are not ripe,
10:31.400 --> 10:35.200 align:start position:17.5% line:79.33% size:67.5%
that are hard, that haven't
fully developed their flavors,
10:35.266 --> 10:38.133 align:start position:20% line:79.33% size:57.5%
then that's what you're
gonna get in this soup.
10:40.633 --> 10:45.600 align:start position:20% line:79.33% size:62.5%
Pati: I'm going to chop a
couple chipotles in adobo sauce.
10:46.100 --> 10:50.933 align:start position:10% line:79.33% size:80%
Chipotles in adobo are jalapeños
that are picked not when
10:51.000 --> 10:54.266 align:start position:27.5% line:79.33% size:40%
green like this,
but when ripe and really red,
10:54.333 --> 10:59.300 align:start position:10% line:79.33% size:77.5%
and then they're dried, smoked,
and then marinated in
10:59.966 --> 11:04.333 align:start position:15% line:79.33% size:65%
a puree of tomato, vinegar
and spices for a long time.
11:04.400 --> 11:08.833 align:start position:22.5% line:79.33% size:50%
They have the smoky,
the sweet, the spicy.
11:08.900 --> 11:13.866 align:start position:22.5% line:79.33% size:52.5%
Now I'm also chopping
a couple chiles de arbol.
11:14.000 --> 11:16.666 align:start position:25% line:79.33% size:52.5%
The chipotle in adobo
and the chile de arbol are
11:16.733 --> 11:20.666 align:start position:22.5% line:84.67% size:55%
both feisty and smoky.
11:20.733 --> 11:23.266 align:start position:27.5% line:84.67% size:47.5%
Adding some garlic.
11:23.333 --> 11:27.466 align:start position:15% line:84.67% size:70%
A teaspoon of dried oregano.
11:27.533 --> 11:30.100 align:start position:27.5% line:84.67% size:47.5%
A teaspoon of salt.
11:30.166 --> 11:35.066 align:start position:12.5% line:79.33% size:72.5%
And you can see how tasty and
how flavorful this vegetable
11:35.133 --> 11:38.066 align:start position:27.5% line:84.67% size:47.5%
base already looks.
11:42.433 --> 11:45.533 align:start position:27.5% line:79.33% size:47.5%
And now by charring
or roasting them,
11:45.600 --> 11:48.833 align:start position:17.5% line:79.33% size:60%
we really took them to a
completely different level of
11:48.900 --> 11:52.833 align:start position:20% line:79.33% size:57.5%
flavor that is gonna do
so much for that soup.
11:52.900 --> 11:54.233 align:start position:45% line:84.67% size:10%
See?
11:54.300 --> 11:59.066 align:start position:22.5% line:79.33% size:52.5%
The juice is bursting
out of the tomatoes!
12:01.133 --> 12:05.133 align:start position:30% line:79.33% size:35%
So here I have
homemade chicken broth,
12:05.200 --> 12:07.666 align:start position:32.5% line:79.33% size:32.5%
and I'm gonna
add 5 cups.
12:07.733 --> 12:10.433 align:start position:17.5% line:79.33% size:62.5%
I find that chicken broth
in this soup sort of
12:10.500 --> 12:13.766 align:start position:20% line:84.67% size:57.5%
mellows everything out.
12:14.933 --> 12:17.800 align:start position:17.5% line:79.33% size:65%
Let this come to a simmer,
and I'm gonna cook it
12:17.866 --> 12:20.466 align:start position:27.5% line:84.67% size:47.5%
for 8 - 10 minutes.
12:20.533 --> 12:25.300 align:start position:30% line:79.33% size:37.5%
I'm gonna puree
the soup in here.
12:30.000 --> 12:34.133 align:start position:20% line:79.33% size:57.5%
I'm kind of feeling bad
because it looks so good!
12:34.200 --> 12:36.666 align:start position:32.5% line:79.33% size:35%
So chunky, and
look at the colors!
12:36.733 --> 12:37.866 align:start position:37.5% line:84.67% size:22.5%
Yes, mmm!
12:37.933 --> 12:40.500 align:start position:27.5% line:79.33% size:45%
If you like rustic
chunky leave it like that.
12:40.566 --> 12:43.100 align:start position:30% line:84.67% size:37.5%
(blender whirs)
12:55.233 --> 12:57.933 align:start position:27.5% line:79.33% size:45%
Pati: It smells so
good and delicious,
12:58.000 --> 13:00.133 align:start position:22.5% line:84.67% size:55%
and look at the color!
13:00.200 --> 13:04.566 align:start position:30% line:79.33% size:37.5%
Look how creamy
this looks.
13:04.633 --> 13:07.900 align:start position:30% line:79.33% size:40%
We're just gonna
strain this in here.
13:07.966 --> 13:12.000 align:start position:10% line:79.33% size:80%
Now you don't have to strain it,
and then you would have
13:12.066 --> 13:15.166 align:start position:20% line:79.33% size:60%
a thick puree that would
look more like this,
13:15.233 --> 13:18.700 align:start position:15% line:79.33% size:70%
but I'm really going all the
way here and making it
13:18.766 --> 13:21.133 align:start position:22.5% line:84.67% size:55%
super velvety, creamy.
13:22.566 --> 13:26.900 align:start position:12.5% line:79.33% size:75%
Pour this back in my soup pot,
turn it back on at
13:26.966 --> 13:30.966 align:start position:27.5% line:79.33% size:42.5%
a medium-low heat
while I shuck my oysters.
13:31.033 --> 13:33.433 align:start position:22.5% line:79.33% size:50%
I learned this trick
which is a great trick,
13:33.500 --> 13:35.866 align:start position:35% line:79.33% size:30%
and you have
a lot more control.
13:35.933 --> 13:40.866 align:start position:15% line:79.33% size:72.5%
Grab a kitchen towel, you put
your 4 fingers over the towel,
13:40.933 --> 13:44.733 align:start position:25% line:79.33% size:50%
and your thumb under
the towel like this,
13:44.800 --> 13:49.000 align:start position:20% line:79.33% size:57.5%
and you create a little
holder for the oyster.
13:49.066 --> 13:53.266 align:start position:30% line:79.33% size:42.5%
You find whatever
entry you can get,
13:53.333 --> 13:56.366 align:start position:30% line:79.33% size:40%
and then you put
your pressure, see?
13:56.433 --> 14:00.666 align:start position:15% line:79.33% size:70%
Now once you open all of it,
you want to release
14:00.733 --> 14:02.800 align:start position:35% line:79.33% size:25%
the muscle
from the top.
14:02.866 --> 14:06.100 align:start position:37.5% line:79.33% size:25%
Same thing
in the bottom.
14:06.166 --> 14:10.800 align:start position:12.5% line:79.33% size:70%
Now you can get your oysters
fresh from your fishmonger or
14:10.866 --> 14:15.400 align:start position:20% line:79.33% size:60%
at the store, or you can
also get them in bottles
14:15.466 --> 14:18.066 align:start position:22.5% line:79.33% size:50%
already shucked, and
the great thing about
14:18.133 --> 14:22.066 align:start position:12.5% line:79.33% size:70%
getting them already shucked
is that they come with a lot of
14:22.133 --> 14:25.666 align:start position:20% line:79.33% size:57.5%
the oyster liquid which
you want in the soup.
14:25.733 --> 14:30.733 align:start position:17.5% line:79.33% size:67.5%
I'm gonna add my vegetables
that I had left on the side.
14:31.000 --> 14:34.366 align:start position:27.5% line:79.33% size:42.5%
I have a pound of
already shucked oysters here.
14:34.433 --> 14:38.500 align:start position:20% line:79.33% size:62.5%
Ever since I can remember
I've been obsessed with oysters.
14:38.566 --> 14:42.366 align:start position:15% line:79.33% size:70%
I even remember my dad being
shocked at how many oysters
14:42.433 --> 14:43.633 align:start position:35% line:84.67% size:30%
I could eat!
14:43.700 --> 14:46.533 align:start position:15% line:79.33% size:65%
But then again, when I got
married and moved to Texas,
14:46.600 --> 14:51.000 align:start position:15% line:79.33% size:72.5%
my mom came to visit, she was
shocked that I now could keep up
14:51.066 --> 14:53.466 align:start position:30% line:79.33% size:40%
the pace with my
very tall husband,
14:53.533 --> 14:56.533 align:start position:25% line:79.33% size:45%
and I eat the same
amount of food as Danny
14:56.600 --> 14:58.766 align:start position:27.5% line:79.33% size:45%
which still shocks
Danny to this day.
14:58.833 --> 15:00.966 align:start position:37.5% line:79.33% size:22.5%
He has to
fight for food.
15:01.033 --> 15:05.466 align:start position:17.5% line:79.33% size:65%
Let this simmer really for
1 - 2 minutes because I want
15:05.533 --> 15:10.000 align:start position:30% line:79.33% size:35%
the oysters to
be very tender.
15:14.833 --> 15:16.500 align:start position:45% line:84.67% size:10%
Mmm.
15:18.833 --> 15:21.300 align:start position:42.5% line:84.67% size:12.5%
Mhmm?
15:23.333 --> 15:26.866 align:start position:45% line:84.67% size:10%
Mmm!
15:26.933 --> 15:31.100 align:start position:25% line:79.33% size:52.5%
The oysters are nice,
plump, and super soft,
15:31.166 --> 15:35.666 align:start position:32.5% line:79.33% size:35%
and the tomato
broth is very spicy,
15:35.733 --> 15:38.833 align:start position:27.5% line:79.33% size:42.5%
but it's like the
oysters are begging for it.
15:38.900 --> 15:43.500 align:start position:32.5% line:79.33% size:32.5%
These oysters
deserve their own soup,
15:43.566 --> 15:46.433 align:start position:27.5% line:84.67% size:45%
and this one's it.
15:47.500 --> 15:49.066 align:start position:25% line:79.33% size:45%
>> Pati Narrates:
The boardwalk is
15:49.133 --> 15:51.100 align:start position:30% line:79.33% size:40%
the place to be
in Altata, but it's
15:51.166 --> 15:55.300 align:start position:17.5% line:79.33% size:62.5%
the end of the boardwalk
that is Altata's biggest draw.
15:55.366 --> 15:59.266 align:start position:10% line:79.33% size:77.5%
A collection of 33 restaurants
serving the freshest seafood
15:59.333 --> 16:02.966 align:start position:22.5% line:79.33% size:52.5%
caught from the same
waters you dine next to.
16:03.033 --> 16:06.666 align:start position:17.5% line:79.33% size:60%
Standing out among this
crowd is "Long Beach".
16:15.800 --> 16:18.200 align:start position:10% line:79.33% size:80%
Pati Narrates: Norma and Natalia
are a mother/daughter team
16:18.266 --> 16:22.600 align:start position:15% line:79.33% size:65%
carrying on a decades old
tradition begun by dad.
16:22.666 --> 16:26.066 align:start position:30% line:79.33% size:35%
over-the-top,
creamy, cheesy seafood.
16:26.133 --> 16:29.766 align:start position:12.5% line:79.33% size:72.5%
They're going to demonstrate
their most popular dish,
16:29.833 --> 16:31.233 align:start position:25% line:84.67% size:45%
Filete Manhattan.
16:37.233 --> 16:38.733 align:start position:37.5% line:79.33% size:20%
>> Pati:
We're making machaca!
16:38.800 --> 16:41.733 align:start position:32.5% line:79.33% size:35%
Did you know?!
I didn't know!
16:41.800 --> 16:44.466 align:start position:17.5% line:79.33% size:60%
I've been dying to learn
how to make shrimp machaca!
16:49.733 --> 16:53.133 align:start position:30% line:10% size:35%
>> Pati: Okay.
A little onion, celery.
16:55.166 --> 16:56.133 align:start position:37.5% line:10% size:22.5%
>> Norma:
Yes.
16:56.200 --> 16:57.066 align:start position:30% line:10% size:40%
>> Pati: And the
shrimp is deveined,
16:57.133 --> 16:59.666 align:start position:25% line:10% size:50%
but it still has the
shell and the tail.
17:01.366 --> 17:04.433 align:start position:20% line:79.33% size:60%
I've been dying to learn
how to make shrimp machaca
17:04.500 --> 17:07.500 align:start position:25% line:79.33% size:52.5%
for such a long time,
and it was a surprise.
17:22.133 --> 17:23.666 align:start position:32.5% line:79.33% size:30%
Why the name
"Long Beach"?
17:23.733 --> 17:24.400 align:start position:35% line:10% size:27.5%
>> Natalia:
(laughs)
17:34.433 --> 17:35.633 align:start position:25% line:79.33% size:45%
>> Pati Narrates:
The cooked shrimp are
17:35.700 --> 17:37.266 align:start position:17.5% line:84.67% size:60%
peeled and then mashed.
17:37.333 --> 17:40.433 align:start position:27.5% line:79.33% size:47.5%
Pati: So the marlin
machaca is the same process,
17:40.500 --> 17:43.500 align:start position:20% line:79.33% size:57.5%
but with smoked marlin,
which here in Altata
17:43.566 --> 17:45.400 align:start position:35% line:79.33% size:27.5%
you can buy
already smoked.
17:45.466 --> 17:49.000 align:start position:22.5% line:79.33% size:55%
Wherever you may live,
you may not, but...
17:49.066 --> 17:52.733 align:start position:22.5% line:79.33% size:55%
there's nothing we can
do about that (laughs)
17:54.100 --> 17:55.866 align:start position:27.5% line:79.33% size:45%
>> Pati Narrates:
Norma assembles the dish
17:55.933 --> 18:00.000 align:start position:17.5% line:79.33% size:62.5%
by scattering aromatics,
raw oysters, and mushrooms
18:00.066 --> 18:01.333 align:start position:32.5% line:84.67% size:30%
on a plate.
18:01.400 --> 18:04.666 align:start position:10% line:79.33% size:77.5%
Then she makes a bed of smoked
marlin and shrimp machaca for
18:04.733 --> 18:08.633 align:start position:12.5% line:79.33% size:75%
the cooked fish filet and the
shrimp to lay on before they get
18:08.700 --> 18:13.666 align:start position:12.5% line:79.33% size:72.5%
covered in chipotle mayo and
a blanket of local white cheese.
18:14.500 --> 18:16.600 align:start position:20% line:84.67% size:57.5%
This is gonna be good.
18:41.233 --> 18:42.400 align:start position:37.5% line:84.67% size:20%
(laughs)
18:45.800 --> 18:50.766 align:start position:10% line:79.33% size:80%
It all comes together under that
creamy chipotle cheesy thing!
18:52.833 --> 18:56.333 align:start position:22.5% line:79.33% size:57.5%
If I lived here I would
come here and order this
18:56.400 --> 18:59.033 align:start position:27.5% line:79.33% size:45%
every single time,
it's so good!
18:59.100 --> 19:01.300 align:start position:35% line:84.67% size:30%
Que delicia!
19:03.733 --> 19:06.566 align:start position:15% line:79.33% size:67.5%
>> Pati: I'm gonna show you
how to make shrimp machaca,
19:06.633 --> 19:09.533 align:start position:27.5% line:79.33% size:47.5%
and I love the word
"machaca" so much.
19:09.600 --> 19:12.066 align:start position:35% line:79.33% size:32.5%
You know what
"machaca" translates to?
19:12.133 --> 19:13.300 align:start position:37.5% line:84.67% size:20%
Mashing.
19:13.366 --> 19:16.933 align:start position:10% line:10% size:80%
So I have here 1 pound of shrimp
'cause we're gonna make some
19:17.000 --> 19:21.400 align:start position:17.5% line:10% size:62.5%
really packed with flavor
Shrimp Machaca Burritos,
19:21.466 --> 19:23.033 align:start position:15% line:84.67% size:67.5%
and doesn't that sound fun?
19:23.100 --> 19:27.100 align:start position:25% line:79.33% size:45%
I'm gonna begin by
soaking a couple morita chiles.
19:27.166 --> 19:32.166 align:start position:10% line:79.33% size:80%
Morita chiles are jalapeños that
have been picked ripe and dried,
19:32.966 --> 19:37.100 align:start position:15% line:79.33% size:70%
and the taste is just sweet,
it's sort of like prune but
19:37.166 --> 19:41.566 align:start position:15% line:79.33% size:67.5%
super fiesty and spicy, and
because these are very hard
19:41.633 --> 19:45.933 align:start position:30% line:79.33% size:42.5%
to stem and seed,
I'll soak them for a little.
19:46.000 --> 19:49.700 align:start position:10% line:79.33% size:77.5%
They're just going to sit there
in the hot boiling water
19:49.766 --> 19:52.466 align:start position:35% line:79.33% size:32.5%
and rehydrate
for a few minutes.
19:52.533 --> 19:56.766 align:start position:22.5% line:79.33% size:52.5%
Now let's get back to
the machaca conversation.
19:56.833 --> 20:00.400 align:start position:35% line:79.33% size:30%
I have water
that's simmering here,
20:00.466 --> 20:03.100 align:start position:30% line:79.33% size:40%
and I'm going to
heavily salt it.
20:03.166 --> 20:08.133 align:start position:17.5% line:79.33% size:60%
I'm gonna add my shrimp,
and these are already peeled.
20:08.900 --> 20:11.066 align:start position:27.5% line:79.33% size:45%
I wanna cook these
shrimp for, like,
20:11.133 --> 20:12.333 align:start position:35% line:84.67% size:27.5%
30 seconds.
20:12.400 --> 20:14.466 align:start position:30% line:79.33% size:37.5%
You don't wanna
thoroughly cook them,
20:14.533 --> 20:19.233 align:start position:10% line:79.33% size:77.5%
you just want them to transform
from raw to barely cooked.
20:22.100 --> 20:25.733 align:start position:27.5% line:79.33% size:42.5%
There should be a
dance called machaca!
20:25.800 --> 20:28.733 align:start position:30% line:79.33% size:40%
There's a salsa,
there's a cha-cha-cha,
20:28.800 --> 20:31.966 align:start position:17.5% line:79.33% size:62.5%
there should be a machaca
and you can make that one up.
20:32.033 --> 20:37.033 align:start position:15% line:79.33% size:72.5%
So I'm gonna leave the shrimp
here to cool for a second before
20:37.300 --> 20:40.700 align:start position:20% line:79.33% size:55%
I do the machaca thing
to them, but now I'm gonna,
20:40.766 --> 20:43.433 align:start position:27.5% line:79.33% size:45%
in the same water,
I won't waste it
20:43.500 --> 20:47.966 align:start position:12.5% line:79.33% size:75%
I'll use this water, I'm gonna
peel a potato, dice it,
20:48.033 --> 20:49.166 align:start position:35% line:84.67% size:30%
and cook it.
20:49.233 --> 20:51.566 align:start position:27.5% line:79.33% size:45%
In Mexican cooking
we have a thing -
20:51.633 --> 20:55.000 align:start position:35% line:79.33% size:32.5%
Rinde or make
something Rindir
20:55.066 --> 20:59.300 align:start position:17.5% line:79.33% size:65%
Which is you wanna stretch
the use of a protein that
20:59.366 --> 21:03.500 align:start position:25% line:79.33% size:47.5%
may be expensive by
adding a little potato,
21:03.566 --> 21:05.566 align:start position:32.5% line:79.33% size:30%
or you could
add rice too.
21:05.633 --> 21:08.366 align:start position:20% line:79.33% size:60%
You're sort of extending
the use of the shrimp
21:08.433 --> 21:12.666 align:start position:27.5% line:79.33% size:45%
and making it last
for more burritos.
21:12.733 --> 21:16.300 align:start position:30% line:79.33% size:40%
This is gonna be
just like 5 minutes.
21:16.366 --> 21:21.266 align:start position:12.5% line:79.33% size:72.5%
Grab your shrimp, and you put
them inside a plastic bag.
21:21.333 --> 21:22.600 align:start position:25% line:84.67% size:50%
(Pati pounds shrimp)
21:22.666 --> 21:24.100 align:start position:32.5% line:84.67% size:32.5%
See how fast?
21:24.166 --> 21:25.600 align:start position:25% line:84.67% size:50%
(Pati pounds shrimp)
21:26.766 --> 21:31.200 align:start position:15% line:79.33% size:70%
You want to get to the point
where you're breaking
21:31.266 --> 21:36.233 align:start position:17.5% line:79.33% size:60%
the shape of the shrimp,
but you don't want a paste,
21:36.500 --> 21:41.400 align:start position:32.5% line:79.33% size:37.5%
a machaca needs
to have texture.
21:41.466 --> 21:44.266 align:start position:22.5% line:84.67% size:55%
There, that's perfect.
21:44.333 --> 21:48.933 align:start position:20% line:79.33% size:60%
I'm adding 3 tablespoons
of peanut oil,
21:49.000 --> 21:53.466 align:start position:40% line:79.33% size:20%
1 cup of
chopped white onion.
21:53.533 --> 21:56.200 align:start position:27.5% line:79.33% size:45%
So I thought about
adding peanut oil,
21:56.266 --> 21:58.300 align:start position:25% line:84.67% size:50%
I will tell you why.
21:58.366 --> 22:01.833 align:start position:12.5% line:79.33% size:72.5%
I wanted to add sesame seeds,
and I wanted to add
22:01.900 --> 22:05.800 align:start position:12.5% line:79.33% size:75%
the chipotle chile, and if you
combine those three things,
22:05.866 --> 22:09.666 align:start position:20% line:79.33% size:57.5%
the peanut oil with the
sesame seeds with the morita,
22:09.733 --> 22:12.600 align:start position:27.5% line:79.33% size:47.5%
you're adding three
ingredients that are deep,
22:12.666 --> 22:15.200 align:start position:27.5% line:84.67% size:42.5%
toasty and smoky.
22:15.266 --> 22:20.233 align:start position:15% line:79.33% size:72.5%
I am going to chop the morita
chiles that have been soaking.
22:22.066 --> 22:26.233 align:start position:17.5% line:79.33% size:65%
See how it rehydrated, but
mostly I wanted to soak it
22:26.300 --> 22:29.733 align:start position:22.5% line:79.33% size:52.5%
in the water so I can
get the seeds out.
22:29.800 --> 22:32.200 align:start position:25% line:79.33% size:45%
You don't want the
morita seeds in there because
22:32.266 --> 22:34.533 align:start position:27.5% line:84.67% size:42.5%
they're so spicy!
22:34.600 --> 22:39.566 align:start position:32.5% line:79.33% size:37.5%
Chiles love the
company of other chiles.
22:39.833 --> 22:44.800 align:start position:17.5% line:79.33% size:65%
You have this fresh almost
citrusy heat from the Serrano,
22:46.233 --> 22:49.900 align:start position:30% line:79.33% size:42.5%
and then you have
the nutty, rustic,
22:49.966 --> 22:54.133 align:start position:27.5% line:79.33% size:40%
super smoky heat
from the moritas.
22:54.200 --> 22:57.800 align:start position:30% line:79.33% size:37.5%
We're gonna add
the morita chiles
22:57.866 --> 23:01.666 align:start position:32.5% line:79.33% size:37.5%
and the Serrano
chiles in here too.
23:01.733 --> 23:05.433 align:start position:35% line:79.33% size:32.5%
3 tablespoons
of sesame seeds.
23:05.500 --> 23:07.766 align:start position:20% line:84.67% size:57.5%
A couple garlic cloves.
23:07.833 --> 23:12.400 align:start position:15% line:79.33% size:67.5%
1.5 pounds of ripe tomatoes
that I already diced.
23:12.466 --> 23:15.166 align:start position:25% line:79.33% size:50%
And Sammy, thank you
so much for this bowl,
23:15.233 --> 23:16.966 align:start position:22.5% line:84.67% size:52.5%
Sammy made this bowl.
23:17.033 --> 23:19.866 align:start position:22.5% line:84.67% size:52.5%
Ah, look at this mix!
23:19.933 --> 23:24.133 align:start position:10% line:79.33% size:77.5%
I wanted to make a machaca that
not only was super delicious,
23:24.200 --> 23:27.233 align:start position:22.5% line:10% size:55%
but really packed with
flavor because one of
23:27.300 --> 23:31.566 align:start position:17.5% line:10% size:62.5%
the key secrets to making
good burritos is to have
23:31.633 --> 23:34.933 align:start position:27.5% line:79.33% size:45%
a filling that can
stand on its own.
23:35.000 --> 23:37.400 align:start position:30% line:79.33% size:40%
Now I'm going to
add my shrimp.
23:37.466 --> 23:40.033 align:start position:35% line:84.67% size:30%
My potatoes.
23:40.100 --> 23:43.500 align:start position:20% line:84.67% size:57.5%
1/2 a teaspoon of salt.
23:43.566 --> 23:48.000 align:start position:20% line:79.33% size:60%
And you can see how it's
all coming together in here.
23:49.633 --> 23:52.666 align:start position:37.5% line:84.67% size:25%
Mmm. Mhmm.
23:52.733 --> 23:54.966 align:start position:37.5% line:84.67% size:20%
So good.
23:55.033 --> 23:58.333 align:start position:27.5% line:79.33% size:42.5%
I'm gonna heat my
comale for the tortillas,
23:58.400 --> 24:01.000 align:start position:27.5% line:79.33% size:40%
and I'm going to
make a quick salsita.
24:01.066 --> 24:04.166 align:start position:32.5% line:10% size:35%
We're making a
Salsita Verde Cruda.
24:04.233 --> 24:06.200 align:start position:30% line:84.67% size:40%
Cruda means raw.
24:06.266 --> 24:10.100 align:start position:12.5% line:79.33% size:72.5%
I have 1 pound of tomatillos,
1 Serrano chile,
24:10.166 --> 24:15.133 align:start position:25% line:79.33% size:50%
2 tablespoons onion,
3/4 teaspoon salt,
24:15.300 --> 24:17.566 align:start position:37.5% line:79.33% size:25%
this whole
thing of cilantro.
24:17.633 --> 24:19.566 align:start position:30% line:84.67% size:37.5%
(blender whirs)
24:24.333 --> 24:28.266 align:start position:32.5% line:79.33% size:32.5%
Pati: We have
good flour tortillas.
24:35.466 --> 24:38.366 align:start position:30% line:79.33% size:42.5%
>> Danny: Hey ma.
>> Pati: Hola my love!
24:40.866 --> 24:42.766 align:start position:35% line:79.33% size:32.5%
You wanna try
it with the salsita?
24:42.833 --> 24:44.133 align:start position:37.5% line:79.33% size:22.5%
>> Danny:
Yeah.
24:49.466 --> 24:50.733 align:start position:37.5% line:79.33% size:20%
>> Pati:
Good?
24:50.800 --> 24:52.233 align:start position:37.5% line:79.33% size:22.5%
>> Danny:
That's so good, yeah.
24:54.233 --> 24:55.300 align:start position:32.5% line:84.67% size:32.5%
>> Pati: Mmm.
24:55.366 --> 24:59.266 align:start position:25% line:79.33% size:50%
You have the filling
which is so toasty,
24:59.333 --> 25:04.333 align:start position:15% line:79.33% size:67.5%
nutty, spicy, but then with
the raw salsita it's like
25:05.033 --> 25:06.300 align:start position:27.5% line:84.67% size:42.5%
playing with you.
25:06.366 --> 25:09.700 align:start position:17.5% line:79.33% size:62.5%
>> Danny: I love that you
used the flour tortilla.
25:09.766 --> 25:10.666 align:start position:32.5% line:84.67% size:35%
>> Pati: Mhmm.
25:10.733 --> 25:11.900 align:start position:25% line:79.33% size:50%
>> Danny: It goes so
well with the filling.
25:11.966 --> 25:13.033 align:start position:30% line:84.67% size:40%
>> Pati: I know!
25:13.100 --> 25:16.900 align:start position:25% line:79.33% size:52.5%
>> Danny: Is this how
burritos always are in Mexico?
25:16.966 --> 25:19.033 align:start position:20% line:79.33% size:60%
They're always rolled up
like this really small?
25:19.100 --> 25:21.000 align:start position:17.5% line:10% size:65%
>> Pati: The burritos that
we have here that have
25:21.066 --> 25:23.666 align:start position:30% line:10% size:37.5%
the rice, beans
and sour cream -
25:23.733 --> 25:25.400 align:start position:27.5% line:10% size:42.5%
That's not usual,
it's like -
25:25.466 --> 25:27.733 align:start position:17.5% line:10% size:62.5%
>> Danny: No, I like this
so much better 'cause
25:27.800 --> 25:29.366 align:start position:30% line:10% size:37.5%
it's so simple.
25:29.433 --> 25:31.533 align:start position:17.5% line:10% size:65%
>> Pati: This is something
you can make at school
25:31.600 --> 25:32.766 align:start position:37.5% line:10% size:27.5%
when you go
back to college!
25:32.833 --> 25:33.966 align:start position:37.5% line:10% size:22.5%
>> Danny:
Yeah, I will.
25:34.033 --> 25:36.000 align:start position:10% line:10% size:80%
>> Pati: Shrimp Machaca Burritos
for your friends!
25:36.066 --> 25:37.766 align:start position:30% line:10% size:37.5%
Cheers (laughs)
25:47.300 --> 25:49.233 align:start position:10% line:10% size:75%
>> Pati Narrates: For recipes
and information from this
25:49.300 --> 25:52.666 align:start position:25% line:10% size:45%
episode and more,
visit PatiJinich.com,
25:52.733 --> 25:53.966 align:start position:32.5% line:10% size:32.5%
and connect!
25:54.033 --> 25:56.900 align:start position:10% line:10% size:75%
Find me on facebook, Twitter,
Instagram and Pinterest
25:56.966 --> 25:58.633 align:start position:32.5% line:10% size:32.5%
@PatiJinich.
25:58.700 --> 26:02.100 align:start position:12.5% line:10% size:72.5%
>> Announcer: Pati's Mexican
Table is made possible by:
26:02.166 --> 26:05.133 align:start position:47.5% line:84.67% size:5%
♪
26:09.433 --> 26:11.366 align:start position:30% line:84.67% size:37.5%
>> La Costena.
26:12.233 --> 26:14.133 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
26:14.200 --> 26:15.333 align:start position:25% line:84.67% size:50%
and family recipes.
26:15.400 --> 26:16.733 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
26:17.033 --> 26:19.100 align:start position:47.5% line:84.67% size:5%
♪
26:19.166 --> 26:21.700 align:start position:20% line:84.67% size:60%
♪ Avocados from Mexico ♪
26:21.766 --> 26:23.333 align:start position:30% line:84.67% size:35%
>> BanCoppel.
26:23.400 --> 26:26.633 align:start position:30% line:79.33% size:40%
Your recipe for
sending money to Mexico.
26:26.700 --> 26:28.900 align:start position:32.5% line:10% size:32.5%
>> Chilorio.
La Chata.
26:33.500 --> 26:34.533 align:start position:32.5% line:79.33% size:35%
>> Announcer:
Proud to support
26:34.600 --> 26:37.366 align:start position:20% line:79.33% size:52.5%
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on public television.