1 00:00:01,166 --> 00:00:04,166 >> Pati Narrates: Sinaloa, Mexico. 2 00:00:04,233 --> 00:00:07,066 A state with such exceptional abundance 3 00:00:07,133 --> 00:00:09,100 from both land and sea. 4 00:00:09,166 --> 00:00:12,500 Even for a state so rich with ingredients and recipes, 5 00:00:12,566 --> 00:00:15,800 there are a few that manage to stand out. 6 00:00:15,866 --> 00:00:18,500 I'm visiting two of those today. 7 00:00:18,566 --> 00:00:22,066 First, the legendary Cuchupetas which has some of 8 00:00:22,133 --> 00:00:25,200 the most famous seafood in all of Sinaloa. 9 00:00:25,266 --> 00:00:28,100 Woah! I don't know what to eat next. 10 00:00:28,166 --> 00:00:31,366 Then I'm meeting with some legends in the making. 11 00:00:32,633 --> 00:00:34,266 (laughs) 12 00:00:34,333 --> 00:00:36,333 A family behind one of Sinaloa's 13 00:00:36,400 --> 00:00:39,633 most famous breads, Pan de Mujer. 14 00:00:39,700 --> 00:00:42,133 Mmm! Irresistible. 15 00:00:42,200 --> 00:00:46,433 In my kitchen I'm using two Sinaloan staples to create 16 00:00:46,500 --> 00:00:51,166 recipes that are bound to become favorites in your own home. 17 00:00:51,233 --> 00:00:54,300 Inspired by all that shrimp from Cuchupetas, 18 00:00:54,366 --> 00:00:59,333 cheesy, saucy, chunky, spicy, oh-so-crave-worthy 19 00:01:00,166 --> 00:01:02,966 shrimp pasta bake. 20 00:01:03,033 --> 00:01:06,966 And an ode to Sinaloa's fertile farmlands, 21 00:01:07,033 --> 00:01:10,266 I'm using chickpeas in a surprising way, 22 00:01:10,333 --> 00:01:12,833 in a moist and fluffy pound cake 23 00:01:12,900 --> 00:01:16,533 topped with whipped cream and caramelized bananas. 24 00:01:16,600 --> 00:01:18,600 It's like sweet, savory, delicious! 25 00:01:18,666 --> 00:01:19,833 >> Sammy: Yeah. 26 00:01:19,900 --> 00:01:23,366 >> Pati Narrates: This is home cooking Sinaloa style. 27 00:01:24,400 --> 00:01:26,100 ♪ 28 00:01:33,433 --> 00:01:35,933 ♪ 29 00:01:40,833 --> 00:01:43,000 >> Announcer: Pati's Mexican Table 30 00:01:43,066 --> 00:01:45,233 is made possible by: 31 00:01:45,300 --> 00:01:46,766 ♪ 32 00:01:52,300 --> 00:01:53,933 >> La Costena. 33 00:01:55,533 --> 00:01:57,800 Over 40 years, bringing authentic 34 00:01:57,866 --> 00:01:58,766 Latin American flavors to your table. 35 00:01:58,833 --> 00:02:00,033 Tropical Cheese. 36 00:02:00,200 --> 00:02:02,266 ♪ 37 00:02:02,333 --> 00:02:05,000 ♪ Avocados from Mexico 38 00:02:05,066 --> 00:02:09,400 >> BanCoppel. Your recipe for sending money to Mexico. 39 00:02:10,100 --> 00:02:12,433 >> Chilorio. La Chata. 40 00:02:19,800 --> 00:02:22,933 >> Pati Narrates: In the tiny town of Villa Union 41 00:02:23,000 --> 00:02:27,533 just outside Mazatlan there is a legend of a man who 42 00:02:27,600 --> 00:02:30,766 started a seafood restaurant with just one table. 43 00:02:30,833 --> 00:02:33,000 He called it Cuchupetas. 44 00:02:33,066 --> 00:02:35,500 The name spread across the region, 45 00:02:35,566 --> 00:02:40,533 and over the many years the restaurant grew and grew to 46 00:02:41,000 --> 00:02:45,700 become one of the most famous restaurants in all of Mexico. 47 00:02:47,800 --> 00:02:50,033 This is not folklore. 48 00:02:50,100 --> 00:02:52,966 Manuel Sanchez is a living legend. 49 00:02:53,033 --> 00:02:55,900 I'm joined by my dear friend Luis Osuna, 50 00:02:55,966 --> 00:02:59,333 a celebrated chef and restauranteur born and raised 51 00:02:59,400 --> 00:03:01,266 in nearby Mazatlan. 52 00:03:01,333 --> 00:03:04,366 Today he's going to make me a true believer 53 00:03:04,433 --> 00:03:07,200 in the legend of Cuchupetas. 54 00:03:15,133 --> 00:03:16,600 >> Pati: In Mexican Spanish slang, 55 00:03:16,666 --> 00:03:19,533 when something is broken, torn or crooked you say 56 00:03:19,600 --> 00:03:24,366 it's "cucho" but "petas" is because he liked to drink 57 00:03:24,433 --> 00:03:29,400 (laughs) "petas" so "Cuchupetas". 58 00:03:43,266 --> 00:03:44,466 (laughs) 59 00:03:45,500 --> 00:03:46,733 >> Pati Narrates: As the years go by, 60 00:03:46,800 --> 00:03:49,033 Manuel buys the homes next to his restaurant 61 00:03:49,100 --> 00:03:51,633 and turns them into dining rooms, 62 00:03:51,700 --> 00:03:56,133 and so the restaurant keeps going and going. 63 00:03:56,200 --> 00:03:58,033 Famous people come here. 64 00:03:58,100 --> 00:04:03,066 A lot of famous people! 65 00:04:04,300 --> 00:04:07,166 >> Pati: Oh, this is him! 66 00:04:07,233 --> 00:04:10,733 The restaurant is so sprawling that the kitchen is actually 67 00:04:10,800 --> 00:04:13,300 across the street, and it's a lot of fun 68 00:04:13,366 --> 00:04:16,866 to watch the waiters carry trays back and forth. 69 00:04:16,933 --> 00:04:19,233 It's here in the kitchen where 70 00:04:19,300 --> 00:04:22,166 the legend of Cuchupetas first began. 71 00:04:22,233 --> 00:04:25,233 It is truly a sight for seafood lovers! 72 00:04:25,300 --> 00:04:29,233 Oysters, crabs, pounds of fresh fish, 73 00:04:29,300 --> 00:04:33,000 and shrimp piled on shrimp, piled on shrimp! 74 00:04:33,066 --> 00:04:38,033 Cuchupetas is famous for their Sinaloan shrimp. 75 00:04:52,833 --> 00:04:53,800 >> (Pati gasps) 76 00:05:57,033 --> 00:05:59,533 I don't know what to eat next. 77 00:05:59,600 --> 00:06:03,000 I mean I felt like this the moment I got to Sinaloa. 78 00:06:03,066 --> 00:06:04,433 It's like, you don't know where to look, 79 00:06:04,500 --> 00:06:06,166 you don't know what to grab, or what to eat 80 00:06:06,233 --> 00:06:11,233 because everything's so good. 81 00:06:12,466 --> 00:06:17,433 Why is there so much? 82 00:06:47,966 --> 00:06:52,866 The legend is real and true. 83 00:07:01,933 --> 00:07:06,866 >> Pati: Sinaloa has a couple of huge staples in their kitchens, 84 00:07:06,933 --> 00:07:09,733 but one of the biggest ones is shrimp. 85 00:07:09,800 --> 00:07:13,066 They use shrimp in a thousand ways, 86 00:07:13,133 --> 00:07:16,300 in aguachile, cocktails, ceviche, soups, 87 00:07:16,366 --> 00:07:20,900 and I'm going to use them now for a pasta bake. 88 00:07:20,966 --> 00:07:25,566 So here we have Anaheim chiles which I used to be 89 00:07:25,633 --> 00:07:27,733 very unfamiliar with. 90 00:07:27,800 --> 00:07:31,033 The thing with Anaheim chiles is that you have to 91 00:07:31,100 --> 00:07:33,933 coax their flavor out, 92 00:07:34,000 --> 00:07:38,466 and one way to do it is to char or roast them. 93 00:07:38,533 --> 00:07:40,900 If you eat the Anaheim chiles raw, 94 00:07:40,966 --> 00:07:43,633 you won't feel or taste that much, 95 00:07:43,700 --> 00:07:48,066 but if you char or roast them, their sweetness, their heat, 96 00:07:48,133 --> 00:07:51,400 and all their flavor sort of blooms out. 97 00:07:51,466 --> 00:07:55,400 In this pasta bake I want to have many things that 98 00:07:55,466 --> 00:07:57,433 I experienced in Sinaloa. 99 00:07:57,500 --> 00:08:01,366 I experienced the combination of the roasted Anaheims with 100 00:08:01,433 --> 00:08:05,166 the tomato, the garlic, the onion as a base, 101 00:08:05,233 --> 00:08:10,200 but I also experienced a lot of creamy and cheesy versions 102 00:08:10,333 --> 00:08:14,166 of shrimp, and then they have a ton of versions of shrimp with 103 00:08:14,233 --> 00:08:18,800 the tomato and Anaheim mix, so in this pasta bake 104 00:08:18,866 --> 00:08:21,566 we're doing both things together, 105 00:08:21,633 --> 00:08:24,233 we're getting the tomatoey, we're getting the creamy, 106 00:08:24,300 --> 00:08:28,700 and we want a lot of that oozy melting cheese. 107 00:08:28,766 --> 00:08:33,666 I have 2 garlic cloves that I'm trying to chop really fine 108 00:08:33,733 --> 00:08:36,600 because we are not going to puree the sauce, 109 00:08:36,666 --> 00:08:38,466 it's gonna cook in there. 110 00:08:38,533 --> 00:08:43,366 So you do the same thing with the Anaheim as I always do with 111 00:08:43,433 --> 00:08:47,233 Poblanos, and you can see this is exactly what you want. 112 00:08:47,300 --> 00:08:51,033 You want it to bubble and sort of come off the flesh. 113 00:08:51,100 --> 00:08:54,366 Now this is the moment when we're gonna 114 00:08:54,433 --> 00:08:56,466 make the chiles sweat. 115 00:08:56,533 --> 00:08:59,400 You're gonna put them in a plastic bag. 116 00:08:59,466 --> 00:09:02,166 You know what my mother always does when she 117 00:09:02,233 --> 00:09:04,066 chars or roasts her chiles? 118 00:09:04,133 --> 00:09:06,100 Not only does she put them in a bag, 119 00:09:06,166 --> 00:09:09,900 she grabs a kitchen towel and swaddles the bag 120 00:09:09,966 --> 00:09:11,966 and chiles like that. 121 00:09:12,033 --> 00:09:15,000 It makes no difference but it looks cute in your kitchen. 122 00:09:15,066 --> 00:09:17,900 Just let them sweat 5 - 10 minutes. 123 00:09:17,966 --> 00:09:20,433 Meanwhile I'm going to get the rest of my ingredients 124 00:09:20,500 --> 00:09:24,866 going here, I have my casserole set over medium heat. 125 00:09:24,933 --> 00:09:28,933 I'm gonna add about 2 tbsp of olive oil, 126 00:09:29,000 --> 00:09:32,800 my whole white onion that I chopped. 127 00:09:32,866 --> 00:09:37,600 We just want the onion to begin to soften and cook. 128 00:09:37,666 --> 00:09:41,533 I'm gonna use 3 pounds of tomatoes on the vine. 129 00:09:41,600 --> 00:09:46,500 I love crushing the tomatoes in the blender because it is fast. 130 00:09:54,366 --> 00:09:56,366 (blender whirs) 131 00:09:59,700 --> 00:10:02,500 Pati: I don't want my tomatoes super pureed, 132 00:10:02,566 --> 00:10:05,100 I want them chunky. 133 00:10:05,166 --> 00:10:07,933 My chiles have to be ready. 134 00:10:08,000 --> 00:10:10,733 They sweated so much, look at the steam, 135 00:10:10,800 --> 00:10:14,666 and they smell so beautiful, like a completely different 136 00:10:14,733 --> 00:10:17,566 smell than when they're fresh. 137 00:10:17,633 --> 00:10:20,000 Just remove the skin. 138 00:10:20,066 --> 00:10:22,633 Now this is very important to know, 139 00:10:22,700 --> 00:10:27,566 you want the walls of the chile to stay nice and firm. 140 00:10:27,633 --> 00:10:31,433 If you cook them too much they become mushy. 141 00:10:31,500 --> 00:10:35,233 So this was about 1 pound of Anaheim chiles because 142 00:10:35,300 --> 00:10:38,033 they were very large. 143 00:10:39,333 --> 00:10:42,733 I'm going to add the garlic, and the garlic is going to cook 144 00:10:42,800 --> 00:10:46,433 for just 20 seconds because we don't want to brown it, 145 00:10:46,500 --> 00:10:48,366 we just want to soften it, 146 00:10:48,433 --> 00:10:53,266 and you can smell it almost immediately. 147 00:10:53,333 --> 00:10:56,833 So we have the Anaheim chiles. 148 00:10:56,900 --> 00:11:00,633 I'm going to add a can of tomato paste because 149 00:11:00,700 --> 00:11:05,666 I want this casserole to be intensely tomato flavored. 150 00:11:06,033 --> 00:11:10,400 We're going to add a lot of cream and cheese, 151 00:11:10,466 --> 00:11:15,166 so we need for the tomato flavor to kind of battle the cream 152 00:11:15,233 --> 00:11:17,000 and the cheese in a great way. 153 00:11:17,066 --> 00:11:20,966 And now it's starting to smell like pizza sauce. 154 00:11:21,033 --> 00:11:23,500 That is a good thing. 155 00:11:23,566 --> 00:11:28,533 I'm gonna add 3/4 tsp of salt to start seasoning the sauce. 156 00:11:30,400 --> 00:11:32,866 Some freshly ground pepper. 157 00:11:34,100 --> 00:11:36,966 This sauce is going to cook down for about 30 minutes. 158 00:11:37,033 --> 00:11:40,366 In the mean time I'll cook 1 pound of pasta. 159 00:11:42,800 --> 00:11:45,933 I have 2 pounds of shrimp. 160 00:11:46,000 --> 00:11:50,633 I want to cook the shrimp over high heat very shortly. 161 00:11:50,700 --> 00:11:54,700 I just want to give it a nice brown finish on both sides, 162 00:11:54,766 --> 00:11:57,500 I don't want to fully cook because it is gonna be 163 00:11:57,566 --> 00:11:59,566 a shrimp bake and it's gonna go in the oven 164 00:11:59,633 --> 00:12:02,133 and finish cooking in the oven. 165 00:12:02,200 --> 00:12:04,766 2 tbsp of butter. 166 00:12:04,833 --> 00:12:07,333 1 tbsp of olive oil. 167 00:12:07,400 --> 00:12:11,433 There are days when I am using the 10 burners in the kitchen, 168 00:12:11,500 --> 00:12:15,333 and those are my best and happiest days. 169 00:12:20,500 --> 00:12:25,400 I'm gonna season them with salt and pepper. 170 00:12:25,666 --> 00:12:29,100 You really gain a new appreciation for shrimp 171 00:12:29,166 --> 00:12:31,066 when you visit Sinaloa. 172 00:12:31,133 --> 00:12:35,333 Their shrimp are really scrumptious because they feed 173 00:12:35,400 --> 00:12:39,233 in water that is really mineral rich, 174 00:12:39,300 --> 00:12:42,733 water that comes from the mountains that passes through 175 00:12:42,800 --> 00:12:47,200 natural mineral land, and then that water goes 176 00:12:47,266 --> 00:12:50,900 through fertile farmland, and then it gets to the shrimp, 177 00:12:50,966 --> 00:12:54,633 and the shrimp are just crazy delicious. 178 00:12:58,466 --> 00:13:01,600 Okay, this is all coming together! 179 00:13:01,666 --> 00:13:06,533 I'm gonna coarsely chop some of these cooked shrimp because 180 00:13:06,600 --> 00:13:10,366 I'm already thinking of how I'm going to eat this pasta bake 181 00:13:10,433 --> 00:13:15,400 and when I dive into it I want the most amount of shrimp bites. 182 00:13:17,933 --> 00:13:20,133 It looks so good! 183 00:13:23,233 --> 00:13:26,300 Mmm. Mmm! 184 00:13:26,366 --> 00:13:28,466 So delicious. 185 00:13:28,533 --> 00:13:31,400 It needs a little more heat for my taste, 186 00:13:31,466 --> 00:13:36,300 I'm gonna add some chiltipin chiles which are one of 187 00:13:36,366 --> 00:13:38,766 the biggest of Sinaloa staples. 188 00:13:38,833 --> 00:13:42,466 If you can't find chiltipin, you can use chile de arbol 189 00:13:42,533 --> 00:13:45,833 or red chile flakes. 190 00:13:45,900 --> 00:13:49,966 This is one powerful chile! 191 00:13:55,000 --> 00:13:56,966 Mmm! 192 00:13:57,033 --> 00:13:59,733 The punch from the chiltipin, so good! 193 00:13:59,800 --> 00:14:03,800 I'm gonna add about 2 cups of Mexican crema. 194 00:14:07,400 --> 00:14:10,233 And now we're gonna put half the shrimp that 195 00:14:10,300 --> 00:14:13,866 I had left whole on top. 196 00:14:13,933 --> 00:14:15,700 Mmm, mmm! 197 00:14:15,766 --> 00:14:20,733 And then about a cup each of queso quesadilla. 198 00:14:22,366 --> 00:14:25,900 And then I'm gonna do about a cup of queso cotija 199 00:14:25,966 --> 00:14:30,966 which is gonna give it that salty rich taste. 200 00:14:32,000 --> 00:14:36,966 And then a cup of grated Oaxaca cheese. 201 00:14:37,900 --> 00:14:41,533 This is ready to be put in the oven which will be at 202 00:14:41,600 --> 00:14:45,466 450 degrees and it'll go in there for like 15 minutes. 203 00:14:50,466 --> 00:14:53,333 >> Pati Narrates: I'm travelling Sinaloa tasting 204 00:14:53,400 --> 00:14:56,733 some classic, iconic Sinaloan food. 205 00:14:56,800 --> 00:15:00,400 You know how I go crazy for fresh bread, right? 206 00:15:00,466 --> 00:15:03,700 Well of course Sinaloa has its own special kind, 207 00:15:03,766 --> 00:15:07,766 and here on the coast in Altata, there's a hidden gem baking 208 00:15:07,833 --> 00:15:10,600 some of the best bread you'll find anywhere 209 00:15:10,666 --> 00:15:12,766 in the whole state. 210 00:15:14,433 --> 00:15:19,400 I have a thing for foods that have charming amazing names 211 00:15:19,533 --> 00:15:23,900 that beg to be described, like what's the story behind 212 00:15:23,966 --> 00:15:25,733 a thing called "Pan de Mujer" 213 00:15:25,800 --> 00:15:30,000 which translates to "bread of a woman". 214 00:15:31,633 --> 00:15:35,000 Hola! Nice to meet you. 215 00:15:35,066 --> 00:15:36,433 I'm Pati. 216 00:15:36,500 --> 00:15:37,533 >> Lourdes: I am Lourdes. 217 00:15:37,600 --> 00:15:38,566 >> Pati: Lourdes! 218 00:15:38,633 --> 00:15:41,766 I've never heard the name "pan de mujer", 219 00:15:41,833 --> 00:15:46,800 I want the story, and I want to learn how to make the bread. 220 00:15:54,066 --> 00:15:57,266 >> Pati: Look at this! Beauty! 221 00:15:57,333 --> 00:15:59,400 We have to plug. 222 00:16:01,000 --> 00:16:03,233 (laughs) 223 00:16:04,800 --> 00:16:07,966 >> Pati Narrates: Lourdes and her family have been baking 224 00:16:08,033 --> 00:16:13,000 bread here for 40 years, and the recipe has always been the same. 225 00:16:17,000 --> 00:16:18,466 >> Pati: Are you guys following? 226 00:16:18,533 --> 00:16:21,500 2 buckets of flour, 1 bag of sugar, 227 00:16:21,566 --> 00:16:24,200 and 2 lids of yeast. 228 00:16:24,266 --> 00:16:25,700 Two, two, two. 229 00:16:25,766 --> 00:16:26,733 >> Lourdes: Two, two, two. 230 00:16:26,800 --> 00:16:27,966 (laughs) 231 00:16:30,766 --> 00:16:31,666 >> Lourdes: Yes. 232 00:16:33,066 --> 00:16:33,733 >> Lourdes: Yeah. 233 00:16:33,800 --> 00:16:35,633 >> Pati: Yeah? >> Lourdes: Yes. 234 00:16:48,933 --> 00:16:50,900 >> Pati: It's called Pan de Mujer because 235 00:16:50,966 --> 00:16:53,100 it was different from the bread they used to make 236 00:16:53,166 --> 00:16:55,600 and it uses piloncillo. 237 00:16:55,666 --> 00:16:57,200 >> Pati: I'm Pati. 238 00:16:57,266 --> 00:16:59,166 (Lourdes husband speaks in Spanish) 239 00:16:59,233 --> 00:17:01,200 >> Pati: Ah, he's Lourdes' husband. 240 00:17:05,266 --> 00:17:06,933 >> Pati: He says if she weren't a cook 241 00:17:07,000 --> 00:17:08,500 she'd be a singer. 242 00:17:08,566 --> 00:17:09,866 (Pati encourages Lourdes to sing) 243 00:17:09,933 --> 00:17:11,400 (laughs) 244 00:17:11,466 --> 00:17:15,333 (Pati and Lourdes sing in Spanish) 245 00:17:15,400 --> 00:17:19,100 ♪ 246 00:17:26,833 --> 00:17:30,133 >> Pati: Pan de Mujer started with just this dough being 247 00:17:30,200 --> 00:17:32,800 filled with the piloncillo, but then the customers 248 00:17:32,866 --> 00:17:34,633 started demanding different fillings, 249 00:17:34,700 --> 00:17:39,000 and so they started filling it with pumpkin jam, cajeta 250 00:17:39,066 --> 00:17:42,766 and then she started adding cream cheese. 251 00:17:46,033 --> 00:17:49,600 Pati: What do you add? Newspaper? 252 00:17:59,566 --> 00:18:02,933 >> Pati: He knew that the oven was hot enough when 253 00:18:03,000 --> 00:18:06,400 he sort of put his hand around there. 254 00:18:06,466 --> 00:18:09,066 How do you know it's ready? You never look at a timer. 255 00:18:10,766 --> 00:18:15,733 No thermometer, no timer, truly artisanal traditional. 256 00:18:20,933 --> 00:18:25,166 >> Pati: I have never seen this, brushing simple syrup on bread 257 00:18:25,233 --> 00:18:28,400 that just comes out of the oven, it's so smart! 258 00:18:28,466 --> 00:18:32,066 It caramelizes as soon as you brush it. 259 00:18:40,266 --> 00:18:41,266 >> Pati: Mmm! 260 00:18:41,333 --> 00:18:43,200 >> Chef: Mmm. 261 00:18:43,266 --> 00:18:47,233 >> Pati: That piloncillo has just a rustic, sweet, 262 00:18:47,300 --> 00:18:50,500 hardened caramel that's also a little soft, 263 00:18:50,566 --> 00:18:52,366 it's just irresistible. 264 00:18:52,433 --> 00:18:56,433 That's why she sings all day, I'd be singing too. 265 00:18:56,500 --> 00:18:57,666 Thank you! 266 00:19:01,000 --> 00:19:05,400 >> Pati: After about 15 minutes my shrimp pasta bake is ready. 267 00:19:05,466 --> 00:19:08,633 Sammy, we're gonna make a super delicious moist 268 00:19:08,700 --> 00:19:10,833 yummy chickpea poundcake, 269 00:19:10,900 --> 00:19:12,933 does it sound weird to make a chickpea poundcake? 270 00:19:13,000 --> 00:19:15,100 >> Sammy: Yeah I would never have thought of chickpea cake. 271 00:19:15,166 --> 00:19:17,533 >> Pati: But you're gonna see why it's so good. 272 00:19:17,600 --> 00:19:19,500 We have half a pound of butter and 273 00:19:19,566 --> 00:19:23,066 I'm making you my ingredient beating machine because 274 00:19:23,133 --> 00:19:25,900 I need to use the mixer to beat the egg whites. 275 00:19:25,966 --> 00:19:30,100 We're gonna mix softened butter with 1 cup of sugar, 276 00:19:30,166 --> 00:19:33,966 and we want to beat it until it is super creamy, 277 00:19:34,033 --> 00:19:39,000 and then I'll add 1/2 a tsp of cinnamon in there too. 278 00:19:39,133 --> 00:19:41,566 Sammy has made some amazing souffles remember - 279 00:19:41,633 --> 00:19:43,033 >> Sammy: Oh yeah, the chocolate souffle. 280 00:19:43,100 --> 00:19:45,733 >> Pati: Yeah! Oh my gosh, you're fast! 281 00:19:45,800 --> 00:19:48,466 Okay, I took a can of chickpeas, 282 00:19:48,533 --> 00:19:53,233 I drained them and pureed them in the food processor 283 00:19:53,300 --> 00:19:55,533 to make them a paste, see there? 284 00:19:55,600 --> 00:19:59,000 I need you to add that in here. 285 00:19:59,066 --> 00:20:02,600 Chickpeas are so huge in Sinaloa that not only 286 00:20:02,666 --> 00:20:05,766 do they have them in their main soups and stews, 287 00:20:05,833 --> 00:20:10,333 but they have a ton of chickpea caramel in candies, 288 00:20:10,400 --> 00:20:14,000 and it turns out that chickpeas are amazing for cake. 289 00:20:14,066 --> 00:20:15,466 >> Sammy: Yeah I always thought chickpeas were only 290 00:20:15,533 --> 00:20:17,733 for Mediterranean food. >> Pati: I know! 291 00:20:17,800 --> 00:20:19,800 >> Sammy: When I think chickpeas I think falafel or - 292 00:20:19,866 --> 00:20:22,600 like not really poundcake. 293 00:20:22,666 --> 00:20:25,433 >> Pati: Okay, I'm gonna add the egg yolks in here. 294 00:20:25,500 --> 00:20:29,300 I don't think we've ever eaten chickpeas in a sweet way, no? 295 00:20:29,366 --> 00:20:30,800 >> Sammy: Yeah that's why it was confusing, 296 00:20:30,866 --> 00:20:33,000 but I also think now that we've eaten almonds with 297 00:20:33,066 --> 00:20:34,666 so many sweet things that makes sense, 298 00:20:34,733 --> 00:20:37,833 but when you think about it, it's also very savory too. 299 00:20:37,900 --> 00:20:38,900 >> Pati: Mhmm! 300 00:20:38,966 --> 00:20:40,700 So I have 1/2 a cup of flour, 301 00:20:40,766 --> 00:20:45,733 and I'll add 2 tsp of baking powder, 302 00:20:46,166 --> 00:20:48,366 and then I'm adding a pinch of salt. 303 00:20:48,433 --> 00:20:52,033 So I actually heard about chickpea cake a lot when 304 00:20:52,100 --> 00:20:55,500 I was in Sinaloa, but I didn't get to taste it, 305 00:20:55,566 --> 00:21:00,466 so I'm hoping we'll be doing chickpea poundcake justice here. 306 00:21:01,600 --> 00:21:04,833 As you continue to beat, the egg yolks in here will 307 00:21:04,900 --> 00:21:08,333 give you taste and consistency, but the egg whites here, 308 00:21:08,400 --> 00:21:12,900 I'm going to beat them until they're super puffy, 309 00:21:12,966 --> 00:21:16,400 cloudy and stiff, and that's gonna give us volume. 310 00:21:16,466 --> 00:21:18,100 (mixer whirs) 311 00:21:26,233 --> 00:21:29,433 >> Sammy: That's so weird, it does not look like eggs anymore. 312 00:21:29,500 --> 00:21:31,066 >> Pati: I know! 313 00:21:31,133 --> 00:21:33,033 Okay so now when you have the egg whites, 314 00:21:33,100 --> 00:21:35,700 you want to fold instead of beat - 315 00:21:35,766 --> 00:21:36,833 >> Sammy: So you don't ruin the consistency? 316 00:21:36,900 --> 00:21:38,100 >> Pati: Yes! 317 00:21:38,166 --> 00:21:40,066 >> Sammy: This is what I did for the souffle, I remember. 318 00:21:40,133 --> 00:21:42,166 >> Pati: Yeah, there you go! 319 00:21:42,233 --> 00:21:45,233 And you did it masterfully so you do the same thing. 320 00:21:46,366 --> 00:21:48,533 Okay, very good. 321 00:21:48,600 --> 00:21:50,966 Now here's the thing, you want to make sure that 322 00:21:51,033 --> 00:21:56,000 you're folding until you can't see the separated whites. 323 00:21:56,266 --> 00:21:57,866 I mean you'll lose some of the puff, 324 00:21:57,933 --> 00:22:00,366 but you don't want to lose most of the puff. 325 00:22:00,433 --> 00:22:03,500 It's more fun to cook and bake with you guys than 326 00:22:03,566 --> 00:22:05,133 when I cook solo, 327 00:22:05,200 --> 00:22:08,233 but when I cook solo I can play whatever music I want. 328 00:22:08,300 --> 00:22:13,266 Okay, so this great, so now we'll put the cake in here. 329 00:22:13,400 --> 00:22:16,300 I'll hold it for you and you scrape. 330 00:22:17,766 --> 00:22:21,400 It smells so nice! 331 00:22:21,466 --> 00:22:23,100 Okay, then... 332 00:22:26,033 --> 00:22:27,433 And then... 333 00:22:27,500 --> 00:22:29,466 >> Sammy: Yeah, it looks good. 334 00:22:29,533 --> 00:22:32,566 >> Pati: Nice, okay, so we have that oven at 350 degrees, 335 00:22:32,633 --> 00:22:35,600 and we're gonna put that in there for 35 minutes. 336 00:22:42,400 --> 00:22:44,266 >> Sammy: I can smell it from here. 337 00:22:44,333 --> 00:22:46,033 >> Pati: For me it's like so strong! 338 00:22:46,100 --> 00:22:50,933 I love that the sides have that nice crust. 339 00:22:55,066 --> 00:22:56,733 For you. 340 00:22:56,800 --> 00:22:58,500 >> Sammy: Oh, thank you. 341 00:22:58,566 --> 00:23:00,366 >> Pati: Oh! 342 00:23:05,800 --> 00:23:09,800 >> Sammy: Mmm. It's so good. 343 00:23:09,866 --> 00:23:13,633 >> Pati: Mmm, mmm, mmm! 344 00:23:13,700 --> 00:23:17,200 It's so delicious, the pasta with 345 00:23:17,266 --> 00:23:20,500 the chunky sauce and it's creamy. 346 00:23:20,566 --> 00:23:22,166 >> Sammy: It's a little bit spicy. 347 00:23:22,233 --> 00:23:24,200 >> Pati: The heat that you taste which 348 00:23:24,266 --> 00:23:27,766 I love is from the chiltipin, but then immediately 349 00:23:27,833 --> 00:23:31,733 it gets soothed down with the cream and the cheese. 350 00:23:31,800 --> 00:23:32,766 >> Sammy: Yeah. 351 00:23:32,833 --> 00:23:34,666 I like the pasta that you used too. 352 00:23:34,733 --> 00:23:37,400 >> Pati: Mmm, it's rigatoni. 353 00:23:37,466 --> 00:23:40,566 It needs, like, nothing else! 354 00:23:40,633 --> 00:23:41,700 Did you get the shrimp on top? 355 00:23:41,766 --> 00:23:42,366 >> Sammy: Mhmm. 356 00:23:42,433 --> 00:23:43,533 >> Pati: Let's try. 357 00:23:47,000 --> 00:23:49,000 Mmm! Mmm. 358 00:23:49,066 --> 00:23:50,766 >> Sammy: I think this is a regular for now on. 359 00:23:50,833 --> 00:23:53,700 >> Pati: Mhmm! Mmm. 360 00:23:57,100 --> 00:23:58,800 It puffed up nice. 361 00:23:58,866 --> 00:23:59,900 >> Sammy: Yeah, it looks good. 362 00:23:59,966 --> 00:24:02,600 >> Pati: And it looks moist already. 363 00:24:02,666 --> 00:24:04,300 Okay, so we're gonna let it cool, 364 00:24:04,366 --> 00:24:07,833 and make a very simple sauteed banana topping, 365 00:24:07,900 --> 00:24:12,133 and I like them thick because I like to bite into them. 366 00:24:12,200 --> 00:24:14,133 Mhmm, mhmm. 367 00:24:17,033 --> 00:24:19,266 I'm just browning the bananas in 368 00:24:19,333 --> 00:24:24,033 already melted butter, and I just want to caramelize 369 00:24:24,100 --> 00:24:26,266 the sugar from the banana, I want to give it 370 00:24:26,333 --> 00:24:29,866 a nice coating, I don't want it to be super mushy. 371 00:24:29,933 --> 00:24:33,000 Ah, and I want all that butter. 372 00:24:38,966 --> 00:24:40,400 >> Sammy: Ooh. 373 00:24:40,466 --> 00:24:42,000 Okay, so we're gonna mix 374 00:24:42,066 --> 00:24:44,566 a little confectioner sugar with cinnamon. 375 00:24:53,766 --> 00:24:54,800 Ooh! 376 00:24:55,900 --> 00:24:58,833 Topping with whipped cream. 377 00:24:58,900 --> 00:25:02,800 Chickpea poundcake is a thing in Sinaloa! 378 00:25:02,866 --> 00:25:06,333 We will see if we want to make it a thing here. 379 00:25:07,933 --> 00:25:08,733 >> Sammy: Mmm. 380 00:25:08,800 --> 00:25:09,966 >> Pati: Mhmm! 381 00:25:10,033 --> 00:25:11,633 >> Sammy: It's so good. 382 00:25:11,700 --> 00:25:12,866 >> Pati: Mmm! 383 00:25:12,933 --> 00:25:15,066 >> Sammy: You definitely taste the chickpeas, 384 00:25:15,133 --> 00:25:17,400 but like you said earlier, it's like a different form 385 00:25:17,466 --> 00:25:20,000 of the chickpea, it's not like the usual flavor, you know? 386 00:25:20,066 --> 00:25:23,833 >> Pati: Mhmm, but the texture, it's so amazing for 387 00:25:23,900 --> 00:25:27,366 the poundcake, it's like it wants to be marzipan. 388 00:25:27,433 --> 00:25:29,133 >> Sammy: Yeah it's super soft. 389 00:25:29,200 --> 00:25:31,300 >> Pati: I appreciate that everything I try to make 390 00:25:31,366 --> 00:25:33,400 you at least try to eat! 391 00:25:33,466 --> 00:25:38,166 This was really like a Sinaloa inspired meal. 392 00:25:41,166 --> 00:25:46,133 ♪ 393 00:25:46,766 --> 00:25:49,066 >> Pati Narrates: For recipes and information from this 394 00:25:49,133 --> 00:25:52,733 episode and more, visit PatiJinich.com, 395 00:25:52,800 --> 00:25:54,100 and connect! 396 00:25:54,166 --> 00:25:56,266 Find me on Facebook, Twitter, Instagram 397 00:25:56,333 --> 00:25:58,566 and Pinterest @PatiJinich. 398 00:25:58,633 --> 00:26:02,033 >> Announcer: Pati's Mexican Table is made possible by: 399 00:26:02,100 --> 00:26:03,433 ♪ 400 00:26:09,366 --> 00:26:10,633 >> La Costena. 401 00:26:12,266 --> 00:26:14,166 A tradition of authentic Latin flavors 402 00:26:14,233 --> 00:26:15,366 and family recipes. 403 00:26:15,433 --> 00:26:16,766 Tropical Cheese. 404 00:26:16,833 --> 00:26:19,166 ♪ 405 00:26:19,233 --> 00:26:21,600 ♪ Avocados from Mexico 406 00:26:21,666 --> 00:26:25,466 >> BanCoppel. 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