WEBVTT
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>> Pati Narrates:
Sinaloa, Mexico.
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A state with such
exceptional abundance
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from both land and sea.
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Even for a state so rich
with ingredients and recipes,
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there are a few that
manage to stand out.
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I'm visiting
two of those today.
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First, the legendary Cuchupetas
which has some of
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the most famous seafood
in all of Sinaloa.
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Woah! I don't know
what to eat next.
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Then I'm meeting with
some legends in the making.
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(laughs)
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A family behind
one of Sinaloa's
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most famous breads,
Pan de Mujer.
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Mmm! Irresistible.
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In my kitchen I'm using
two Sinaloan staples to create
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recipes that are bound to become
favorites in your own home.
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Inspired by all that
shrimp from Cuchupetas,
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cheesy, saucy, chunky,
spicy, oh-so-crave-worthy
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shrimp pasta bake.
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And an ode to
Sinaloa's fertile farmlands,
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I'm using chickpeas
in a surprising way,
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in a moist and
fluffy pound cake
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topped with whipped cream
and caramelized bananas.
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It's like sweet,
savory, delicious!
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>> Sammy:
Yeah.
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>> Pati Narrates: This is
home cooking Sinaloa style.
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♪
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♪
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>> Announcer:
Pati's Mexican Table
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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.
01:58.833 --> 02:00.033 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
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♪
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♪ Avocados from Mexico
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>> BanCoppel. Your recipe for
sending money to Mexico.
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>> Chilorio.
La Chata.
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>> Pati Narrates: In the
tiny town of Villa Union
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just outside Mazatlan there is
a legend of a man who
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started a seafood restaurant
with just one table.
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He called it Cuchupetas.
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The name spread
across the region,
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and over the many years the
restaurant grew and grew to
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become one of the most famous
restaurants in all of Mexico.
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This is not folklore.
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Manuel Sanchez is
a living legend.
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I'm joined by my
dear friend Luis Osuna,
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a celebrated chef and
restauranteur born and raised
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in nearby Mazatlan.
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Today he's going to
make me a true believer
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in the legend of Cuchupetas.
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>> Pati: In Mexican
Spanish slang,
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when something is broken,
torn or crooked you say
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it's "cucho" but "petas"
is because he liked to drink
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(laughs) "petas"
so "Cuchupetas".
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(laughs)
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>> Pati Narrates:
As the years go by,
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Manuel buys the homes
next to his restaurant
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and turns them into
dining rooms,
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and so the restaurant
keeps going and going.
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Famous people come here.
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A lot of famous people!
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>> Pati:
Oh, this is him!
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The restaurant is so sprawling
that the kitchen is actually
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across the street,
and it's a lot of fun
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to watch the waiters carry
trays back and forth.
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It's here in
the kitchen where
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the legend of Cuchupetas
first began.
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It is truly a sight
for seafood lovers!
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Oysters, crabs,
pounds of fresh fish,
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and shrimp piled on shrimp,
piled on shrimp!
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Cuchupetas is famous for
their Sinaloan shrimp.
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>> (Pati gasps)
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I don't know
what to eat next.
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I mean I felt like this
the moment I got to Sinaloa.
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It's like, you don't know
where to look,
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you don't know what
to grab, or what to eat
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because everything's
so good.
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Why is there
so much?
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The legend is
real and true.
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>> Pati: Sinaloa has a couple of
huge staples in their kitchens,
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but one of the
biggest ones is shrimp.
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They use shrimp in
a thousand ways,
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in aguachile, cocktails,
ceviche, soups,
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and I'm going to use
them now for a pasta bake.
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So here we have Anaheim
chiles which I used to be
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very unfamiliar with.
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The thing with Anaheim chiles
is that you have to
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coax their flavor out,
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and one way to do it
is to char or roast them.
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If you eat the
Anaheim chiles raw,
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you won't feel or
taste that much,
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but if you char or roast them,
their sweetness, their heat,
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and all their flavor
sort of blooms out.
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In this pasta bake I want
to have many things that
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I experienced in Sinaloa.
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I experienced the combination
of the roasted Anaheims with
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the tomato, the garlic,
the onion as a base,
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but I also experienced a lot of
creamy and cheesy versions
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of shrimp, and then they have
a ton of versions of shrimp with
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the tomato and Anaheim mix,
so in this pasta bake
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we're doing both
things together,
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we're getting the tomatoey,
we're getting the creamy,
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and we want a lot of
that oozy melting cheese.
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I have 2 garlic cloves that
I'm trying to chop really fine
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because we are not
going to puree the sauce,
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it's gonna cook in there.
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So you do the same thing with
the Anaheim as I always do with
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Poblanos, and you can see
this is exactly what you want.
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You want it to bubble and
sort of come off the flesh.
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Now this is the moment
when we're gonna
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make the chiles sweat.
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You're gonna put
them in a plastic bag.
08:59.466 --> 09:02.166 align:start position:20% line:79.33% size:57.5%
You know what my mother
always does when she
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chars or roasts
her chiles?
09:04.133 --> 09:06.100 align:start position:30% line:79.33% size:42.5%
Not only does she
put them in a bag,
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she grabs a kitchen towel
and swaddles the bag
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and chiles like that.
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It makes no difference but
it looks cute in your kitchen.
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Just let them
sweat 5 - 10 minutes.
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Meanwhile I'm going to get
the rest of my ingredients
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going here, I have my
casserole set over medium heat.
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I'm gonna add about
2 tbsp of olive oil,
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my whole white
onion that I chopped.
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We just want the onion to
begin to soften and cook.
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I'm gonna use 3 pounds
of tomatoes on the vine.
09:41.600 --> 09:46.500 align:start position:10% line:79.33% size:77.5%
I love crushing the tomatoes in
the blender because it is fast.
09:54.366 --> 09:56.366 align:start position:30% line:84.67% size:37.5%
(blender whirs)
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Pati: I don't want
my tomatoes super pureed,
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I want them chunky.
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My chiles have to be ready.
10:08.000 --> 10:10.733 align:start position:22.5% line:79.33% size:52.5%
They sweated so much,
look at the steam,
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and they smell so beautiful,
like a completely different
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smell than
when they're fresh.
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Just remove the skin.
10:20.066 --> 10:22.633 align:start position:30% line:79.33% size:40%
Now this is very
important to know,
10:22.700 --> 10:27.566 align:start position:20% line:79.33% size:62.5%
you want the walls of the
chile to stay nice and firm.
10:27.633 --> 10:31.433 align:start position:22.5% line:79.33% size:50%
If you cook them too
much they become mushy.
10:31.500 --> 10:35.233 align:start position:15% line:79.33% size:70%
So this was about 1 pound of
Anaheim chiles because
10:35.300 --> 10:38.033 align:start position:22.5% line:84.67% size:52.5%
they were very large.
10:39.333 --> 10:42.733 align:start position:12.5% line:79.33% size:70%
I'm going to add the garlic,
and the garlic is going to cook
10:42.800 --> 10:46.433 align:start position:15% line:79.33% size:67.5%
for just 20 seconds because
we don't want to brown it,
10:46.500 --> 10:48.366 align:start position:30% line:79.33% size:37.5%
we just want to
soften it,
10:48.433 --> 10:53.266 align:start position:25% line:79.33% size:50%
and you can smell it
almost immediately.
10:53.333 --> 10:56.833 align:start position:37.5% line:79.33% size:25%
So we have
the Anaheim chiles.
10:56.900 --> 11:00.633 align:start position:17.5% line:79.33% size:62.5%
I'm going to add a can of
tomato paste because
11:00.700 --> 11:05.666 align:start position:15% line:79.33% size:67.5%
I want this casserole to be
intensely tomato flavored.
11:06.033 --> 11:10.400 align:start position:25% line:79.33% size:50%
We're going to add a
lot of cream and cheese,
11:10.466 --> 11:15.166 align:start position:10% line:79.33% size:80%
so we need for the tomato flavor
to kind of battle the cream
11:15.233 --> 11:17.000 align:start position:30% line:79.33% size:35%
and the cheese
in a great way.
11:17.066 --> 11:20.966 align:start position:25% line:79.33% size:52.5%
And now it's starting
to smell like pizza sauce.
11:21.033 --> 11:23.500 align:start position:22.5% line:84.67% size:52.5%
That is a good thing.
11:23.566 --> 11:28.533 align:start position:12.5% line:79.33% size:72.5%
I'm gonna add 3/4 tsp of salt
to start seasoning the sauce.
11:30.400 --> 11:32.866 align:start position:15% line:84.67% size:67.5%
Some freshly ground pepper.
11:34.100 --> 11:36.966 align:start position:15% line:79.33% size:67.5%
This sauce is going to cook
down for about 30 minutes.
11:37.033 --> 11:40.366 align:start position:27.5% line:79.33% size:40%
In the mean time
I'll cook 1 pound of pasta.
11:42.800 --> 11:45.933 align:start position:17.5% line:84.67% size:65%
I have 2 pounds of shrimp.
11:46.000 --> 11:50.633 align:start position:20% line:79.33% size:62.5%
I want to cook the shrimp
over high heat very shortly.
11:50.700 --> 11:54.700 align:start position:12.5% line:79.33% size:72.5%
I just want to give it a nice
brown finish on both sides,
11:54.766 --> 11:57.500 align:start position:17.5% line:79.33% size:65%
I don't want to fully cook
because it is gonna be
11:57.566 --> 11:59.566 align:start position:22.5% line:79.33% size:55%
a shrimp bake and it's
gonna go in the oven
11:59.633 --> 12:02.133 align:start position:27.5% line:79.33% size:45%
and finish cooking
in the oven.
12:02.200 --> 12:04.766 align:start position:27.5% line:84.67% size:42.5%
2 tbsp of butter.
12:04.833 --> 12:07.333 align:start position:25% line:84.67% size:50%
1 tbsp of olive oil.
12:07.400 --> 12:11.433 align:start position:12.5% line:79.33% size:75%
There are days when I am using
the 10 burners in the kitchen,
12:11.500 --> 12:15.333 align:start position:22.5% line:79.33% size:52.5%
and those are my best
and happiest days.
12:20.500 --> 12:25.400 align:start position:30% line:79.33% size:40%
I'm gonna season
them with salt and pepper.
12:25.666 --> 12:29.100 align:start position:22.5% line:79.33% size:52.5%
You really gain a new
appreciation for shrimp
12:29.166 --> 12:31.066 align:start position:20% line:84.67% size:57.5%
when you visit Sinaloa.
12:31.133 --> 12:35.333 align:start position:20% line:79.33% size:57.5%
Their shrimp are really
scrumptious because they feed
12:35.400 --> 12:39.233 align:start position:30% line:79.33% size:40%
in water that is
really mineral rich,
12:39.300 --> 12:42.733 align:start position:17.5% line:79.33% size:62.5%
water that comes from the
mountains that passes through
12:42.800 --> 12:47.200 align:start position:25% line:79.33% size:52.5%
natural mineral land,
and then that water goes
12:47.266 --> 12:50.900 align:start position:17.5% line:79.33% size:62.5%
through fertile farmland,
and then it gets to the shrimp,
12:50.966 --> 12:54.633 align:start position:25% line:79.33% size:45%
and the shrimp are
just crazy delicious.
12:58.466 --> 13:01.600 align:start position:35% line:79.33% size:32.5%
Okay, this is
all coming together!
13:01.666 --> 13:06.533 align:start position:10% line:79.33% size:77.5%
I'm gonna coarsely chop some of
these cooked shrimp because
13:06.600 --> 13:10.366 align:start position:17.5% line:79.33% size:67.5%
I'm already thinking of how
I'm going to eat this pasta bake
13:10.433 --> 13:15.400 align:start position:12.5% line:79.33% size:75%
and when I dive into it I want
the most amount of shrimp bites.
13:17.933 --> 13:20.133 align:start position:27.5% line:84.67% size:42.5%
It looks so good!
13:23.233 --> 13:26.300 align:start position:37.5% line:84.67% size:22.5%
Mmm. Mmm!
13:26.366 --> 13:28.466 align:start position:32.5% line:84.67% size:32.5%
So delicious.
13:28.533 --> 13:31.400 align:start position:27.5% line:79.33% size:42.5%
It needs a little
more heat for my taste,
13:31.466 --> 13:36.300 align:start position:15% line:79.33% size:70%
I'm gonna add some chiltipin
chiles which are one of
13:36.366 --> 13:38.766 align:start position:32.5% line:79.33% size:35%
the biggest of
Sinaloa staples.
13:38.833 --> 13:42.466 align:start position:15% line:79.33% size:70%
If you can't find chiltipin,
you can use chile de arbol
13:42.533 --> 13:45.833 align:start position:25% line:84.67% size:50%
or red chile flakes.
13:45.900 --> 13:49.966 align:start position:15% line:84.67% size:67.5%
This is one powerful chile!
13:55.000 --> 13:56.966 align:start position:45% line:84.67% size:10%
Mmm!
13:57.033 --> 13:59.733 align:start position:27.5% line:79.33% size:45%
The punch from the
chiltipin, so good!
13:59.800 --> 14:03.800 align:start position:17.5% line:79.33% size:65%
I'm gonna add about 2 cups
of Mexican crema.
14:07.400 --> 14:10.233 align:start position:20% line:79.33% size:57.5%
And now we're gonna put
half the shrimp that
14:10.300 --> 14:13.866 align:start position:20% line:84.67% size:60%
I had left whole on top.
14:13.933 --> 14:15.700 align:start position:37.5% line:84.67% size:22.5%
Mmm, mmm!
14:15.766 --> 14:20.733 align:start position:22.5% line:79.33% size:50%
And then about a cup
each of queso quesadilla.
14:22.366 --> 14:25.900 align:start position:22.5% line:79.33% size:52.5%
And then I'm gonna do
about a cup of queso cotija
14:25.966 --> 14:30.966 align:start position:22.5% line:79.33% size:55%
which is gonna give it
that salty rich taste.
14:32.000 --> 14:36.966 align:start position:27.5% line:79.33% size:42.5%
And then a cup of
grated Oaxaca cheese.
14:37.900 --> 14:41.533 align:start position:12.5% line:79.33% size:75%
This is ready to be put in the
oven which will be at
14:41.600 --> 14:45.466 align:start position:15% line:79.33% size:67.5%
450 degrees and it'll go in
there for like 15 minutes.
14:50.466 --> 14:53.333 align:start position:27.5% line:79.33% size:45%
>> Pati Narrates:
I'm travelling Sinaloa tasting
14:53.400 --> 14:56.733 align:start position:30% line:79.33% size:35%
some classic,
iconic Sinaloan food.
14:56.800 --> 15:00.400 align:start position:25% line:79.33% size:45%
You know how I go
crazy for fresh bread, right?
15:00.466 --> 15:03.700 align:start position:17.5% line:79.33% size:57.5%
Well of course Sinaloa
has its own special kind,
15:03.766 --> 15:07.766 align:start position:10% line:79.33% size:80%
and here on the coast in Altata,
there's a hidden gem baking
15:07.833 --> 15:10.600 align:start position:20% line:79.33% size:57.5%
some of the best bread
you'll find anywhere
15:10.666 --> 15:12.766 align:start position:25% line:84.67% size:50%
in the whole state.
15:14.433 --> 15:19.400 align:start position:20% line:79.33% size:60%
I have a thing for foods
that have charming amazing names
15:19.533 --> 15:23.900 align:start position:20% line:79.33% size:62.5%
that beg to be described,
like what's the story behind
15:23.966 --> 15:25.733 align:start position:32.5% line:79.33% size:35%
a thing called
"Pan de Mujer"
15:25.800 --> 15:30.000 align:start position:27.5% line:79.33% size:47.5%
which translates to
"bread of a woman".
15:31.633 --> 15:35.000 align:start position:20% line:84.67% size:57.5%
Hola! Nice to meet you.
15:35.066 --> 15:36.433 align:start position:37.5% line:84.67% size:22.5%
I'm Pati.
15:36.500 --> 15:37.533 align:start position:35% line:79.33% size:27.5%
>> Lourdes:
I am Lourdes.
15:37.600 --> 15:38.566 align:start position:37.5% line:79.33% size:20%
>> Pati:
Lourdes!
15:38.633 --> 15:41.766 align:start position:25% line:79.33% size:50%
I've never heard the
name "pan de mujer",
15:41.833 --> 15:46.800 align:start position:12.5% line:79.33% size:70%
I want the story, and I want
to learn how to make the bread.
15:54.066 --> 15:57.266 align:start position:22.5% line:79.33% size:55%
>> Pati: Look at this!
Beauty!
15:57.333 --> 15:59.400 align:start position:30% line:84.67% size:40%
We have to plug.
16:01.000 --> 16:03.233 align:start position:37.5% line:84.67% size:20%
(laughs)
16:04.800 --> 16:07.966 align:start position:10% line:79.33% size:75%
>> Pati Narrates: Lourdes and
her family have been baking
16:08.033 --> 16:13.000 align:start position:10% line:79.33% size:80%
bread here for 40 years, and the
recipe has always been the same.
16:17.000 --> 16:18.466 align:start position:37.5% line:79.33% size:20%
>> Pati:
Are you guys following?
16:18.533 --> 16:21.500 align:start position:27.5% line:79.33% size:47.5%
2 buckets of flour,
1 bag of sugar,
16:21.566 --> 16:24.200 align:start position:25% line:84.67% size:50%
and 2 lids of yeast.
16:24.266 --> 16:25.700 align:start position:32.5% line:84.67% size:35%
Two, two, two.
16:25.766 --> 16:26.733 align:start position:37.5% line:79.33% size:27.5%
>> Lourdes:
Two, two, two.
16:26.800 --> 16:27.966 align:start position:37.5% line:84.67% size:20%
(laughs)
16:30.766 --> 16:31.666 align:start position:35% line:79.33% size:27.5%
>> Lourdes:
Yes.
16:33.066 --> 16:33.733 align:start position:35% line:79.33% size:27.5%
>> Lourdes:
Yeah.
16:33.800 --> 16:35.633 align:start position:32.5% line:79.33% size:35%
>> Pati: Yeah?
>> Lourdes: Yes.
16:48.933 --> 16:50.900 align:start position:25% line:79.33% size:50%
>> Pati: It's called
Pan de Mujer because
16:50.966 --> 16:53.100 align:start position:22.5% line:79.33% size:52.5%
it was different from
the bread they used to make
16:53.166 --> 16:55.600 align:start position:20% line:84.67% size:57.5%
and it uses piloncillo.
16:55.666 --> 16:57.200 align:start position:37.5% line:79.33% size:20%
>> Pati:
I'm Pati.
16:57.266 --> 16:59.166 align:start position:30% line:79.33% size:40%
(Lourdes husband
speaks in Spanish)
16:59.233 --> 17:01.200 align:start position:27.5% line:79.33% size:42.5%
>> Pati: Ah, he's
Lourdes' husband.
17:05.266 --> 17:06.933 align:start position:27.5% line:79.33% size:47.5%
>> Pati: He says if
she weren't a cook
17:07.000 --> 17:08.500 align:start position:27.5% line:84.67% size:45%
she'd be a singer.
17:08.566 --> 17:09.866 align:start position:30% line:79.33% size:40%
(Pati encourages
Lourdes to sing)
17:09.933 --> 17:11.400 align:start position:37.5% line:84.67% size:20%
(laughs)
17:11.466 --> 17:15.333 align:start position:27.5% line:79.33% size:42.5%
(Pati and Lourdes
sing in Spanish)
17:15.400 --> 17:19.100 align:start position:47.5% line:84.67% size:5%
♪
17:26.833 --> 17:30.133 align:start position:12.5% line:79.33% size:72.5%
>> Pati: Pan de Mujer started
with just this dough being
17:30.200 --> 17:32.800 align:start position:15% line:79.33% size:67.5%
filled with the piloncillo,
but then the customers
17:32.866 --> 17:34.633 align:start position:30% line:79.33% size:42.5%
started demanding
different fillings,
17:34.700 --> 17:39.000 align:start position:12.5% line:79.33% size:75%
and so they started filling it
with pumpkin jam, cajeta
17:39.066 --> 17:42.766 align:start position:25% line:79.33% size:50%
and then she started
adding cream cheese.
17:46.033 --> 17:49.600 align:start position:22.5% line:10% size:55%
Pati: What do you add?
Newspaper?
17:59.566 --> 18:02.933 align:start position:12.5% line:79.33% size:75%
>> Pati: He knew that the oven
was hot enough when
18:03.000 --> 18:06.400 align:start position:27.5% line:79.33% size:45%
he sort of put his
hand around there.
18:06.466 --> 18:09.066 align:start position:15% line:79.33% size:67.5%
How do you know it's ready?
You never look at a timer.
18:10.766 --> 18:15.733 align:start position:20% line:79.33% size:62.5%
No thermometer, no timer,
truly artisanal traditional.
18:20.933 --> 18:25.166 align:start position:10% line:79.33% size:80%
>> Pati: I have never seen this,
brushing simple syrup on bread
18:25.233 --> 18:28.400 align:start position:22.5% line:79.33% size:55%
that just comes out of
the oven, it's so smart!
18:28.466 --> 18:32.066 align:start position:27.5% line:79.33% size:42.5%
It caramelizes as
soon as you brush it.
18:40.266 --> 18:41.266 align:start position:37.5% line:79.33% size:20%
>> Pati:
Mmm!
18:41.333 --> 18:43.200 align:start position:37.5% line:79.33% size:20%
>> Chef:
Mmm.
18:43.266 --> 18:47.233 align:start position:15% line:79.33% size:70%
>> Pati: That piloncillo has
just a rustic, sweet,
18:47.300 --> 18:50.500 align:start position:30% line:79.33% size:40%
hardened caramel
that's also a little soft,
18:50.566 --> 18:52.366 align:start position:20% line:84.67% size:57.5%
it's just irresistible.
18:52.433 --> 18:56.433 align:start position:12.5% line:79.33% size:72.5%
That's why she sings all day,
I'd be singing too.
18:56.500 --> 18:57.666 align:start position:37.5% line:84.67% size:25%
Thank you!
19:01.000 --> 19:05.400 align:start position:10% line:79.33% size:77.5%
>> Pati: After about 15 minutes
my shrimp pasta bake is ready.
19:05.466 --> 19:08.633 align:start position:20% line:79.33% size:57.5%
Sammy, we're gonna make
a super delicious moist
19:08.700 --> 19:10.833 align:start position:17.5% line:84.67% size:62.5%
yummy chickpea poundcake,
19:10.900 --> 19:12.933 align:start position:15% line:79.33% size:67.5%
does it sound weird to make
a chickpea poundcake?
19:13.000 --> 19:15.100 align:start position:15% line:79.33% size:70%
>> Sammy: Yeah I would never
have thought of chickpea cake.
19:15.166 --> 19:17.533 align:start position:25% line:79.33% size:47.5%
>> Pati: But you're
gonna see why it's so good.
19:17.600 --> 19:19.500 align:start position:25% line:79.33% size:50%
We have half a pound
of butter and
19:19.566 --> 19:23.066 align:start position:15% line:79.33% size:70%
I'm making you my ingredient
beating machine because
19:23.133 --> 19:25.900 align:start position:20% line:79.33% size:57.5%
I need to use the mixer
to beat the egg whites.
19:25.966 --> 19:30.100 align:start position:17.5% line:79.33% size:60%
We're gonna mix softened
butter with 1 cup of sugar,
19:30.166 --> 19:33.966 align:start position:20% line:79.33% size:55%
and we want to beat it
until it is super creamy,
19:34.033 --> 19:39.000 align:start position:15% line:79.33% size:67.5%
and then I'll add 1/2 a tsp
of cinnamon in there too.
19:39.133 --> 19:41.566 align:start position:25% line:79.33% size:47.5%
Sammy has made some
amazing souffles remember -
19:41.633 --> 19:43.033 align:start position:27.5% line:79.33% size:45%
>> Sammy: Oh yeah,
the chocolate souffle.
19:43.100 --> 19:45.733 align:start position:32.5% line:79.33% size:35%
>> Pati: Yeah!
Oh my gosh, you're fast!
19:45.800 --> 19:48.466 align:start position:27.5% line:79.33% size:45%
Okay, I took a can
of chickpeas,
19:48.533 --> 19:53.233 align:start position:12.5% line:79.33% size:75%
I drained them and pureed them
in the food processor
19:53.300 --> 19:55.533 align:start position:22.5% line:79.33% size:52.5%
to make them a paste,
see there?
19:55.600 --> 19:59.000 align:start position:32.5% line:79.33% size:32.5%
I need you to
add that in here.
19:59.066 --> 20:02.600 align:start position:25% line:79.33% size:52.5%
Chickpeas are so huge
in Sinaloa that not only
20:02.666 --> 20:05.766 align:start position:22.5% line:79.33% size:50%
do they have them in
their main soups and stews,
20:05.833 --> 20:10.333 align:start position:22.5% line:79.33% size:55%
but they have a ton of
chickpea caramel in candies,
20:10.400 --> 20:14.000 align:start position:22.5% line:79.33% size:52.5%
and it turns out that
chickpeas are amazing for cake.
20:14.066 --> 20:15.466 align:start position:20% line:79.33% size:57.5%
>> Sammy: Yeah I always
thought chickpeas were only
20:15.533 --> 20:17.733 align:start position:20% line:79.33% size:57.5%
for Mediterranean food.
>> Pati: I know!
20:17.800 --> 20:19.800 align:start position:22.5% line:79.33% size:55%
>> Sammy: When I think
chickpeas I think falafel or -
20:19.866 --> 20:22.600 align:start position:17.5% line:84.67% size:65%
like not really poundcake.
20:22.666 --> 20:25.433 align:start position:20% line:79.33% size:60%
>> Pati: Okay, I'm gonna
add the egg yolks in here.
20:25.500 --> 20:29.300 align:start position:12.5% line:79.33% size:75%
I don't think we've ever eaten
chickpeas in a sweet way, no?
20:29.366 --> 20:30.800 align:start position:22.5% line:79.33% size:52.5%
>> Sammy: Yeah that's
why it was confusing,
20:30.866 --> 20:33.000 align:start position:17.5% line:79.33% size:62.5%
but I also think now that
we've eaten almonds with
20:33.066 --> 20:34.666 align:start position:25% line:79.33% size:50%
so many sweet things
that makes sense,
20:34.733 --> 20:37.833 align:start position:15% line:79.33% size:70%
but when you think about it,
it's also very savory too.
20:37.900 --> 20:38.900 align:start position:32.5% line:84.67% size:35%
>> Pati: Mhmm!
20:38.966 --> 20:40.700 align:start position:40% line:79.33% size:22.5%
So I have
1/2 a cup of flour,
20:40.766 --> 20:45.733 align:start position:22.5% line:79.33% size:52.5%
and I'll add 2 tsp of
baking powder,
20:46.166 --> 20:48.366 align:start position:27.5% line:79.33% size:47.5%
and then I'm adding
a pinch of salt.
20:48.433 --> 20:52.033 align:start position:17.5% line:79.33% size:62.5%
So I actually heard about
chickpea cake a lot when
20:52.100 --> 20:55.500 align:start position:27.5% line:79.33% size:42.5%
I was in Sinaloa,
but I didn't get to taste it,
20:55.566 --> 21:00.466 align:start position:15% line:79.33% size:70%
so I'm hoping we'll be doing
chickpea poundcake justice here.
21:01.600 --> 21:04.833 align:start position:20% line:79.33% size:60%
As you continue to beat,
the egg yolks in here will
21:04.900 --> 21:08.333 align:start position:10% line:79.33% size:77.5%
give you taste and consistency,
but the egg whites here,
21:08.400 --> 21:12.900 align:start position:22.5% line:79.33% size:55%
I'm going to beat them
until they're super puffy,
21:12.966 --> 21:16.400 align:start position:25% line:79.33% size:52.5%
cloudy and stiff, and
that's gonna give us volume.
21:16.466 --> 21:18.100 align:start position:32.5% line:84.67% size:32.5%
(mixer whirs)
21:26.233 --> 21:29.433 align:start position:15% line:79.33% size:72.5%
>> Sammy: That's so weird, it
does not look like eggs anymore.
21:29.500 --> 21:31.066 align:start position:30% line:84.67% size:40%
>> Pati: I know!
21:31.133 --> 21:33.033 align:start position:25% line:79.33% size:50%
Okay so now when you
have the egg whites,
21:33.100 --> 21:35.700 align:start position:27.5% line:79.33% size:40%
you want to fold
instead of beat -
21:35.766 --> 21:36.833 align:start position:22.5% line:79.33% size:55%
>> Sammy: So you don't
ruin the consistency?
21:36.900 --> 21:38.100 align:start position:37.5% line:79.33% size:20%
>> Pati:
Yes!
21:38.166 --> 21:40.066 align:start position:15% line:79.33% size:70%
>> Sammy: This is what I did
for the souffle, I remember.
21:40.133 --> 21:42.166 align:start position:32.5% line:79.33% size:35%
>> Pati: Yeah,
there you go!
21:42.233 --> 21:45.233 align:start position:17.5% line:79.33% size:65%
And you did it masterfully
so you do the same thing.
21:46.366 --> 21:48.533 align:start position:30% line:84.67% size:40%
Okay, very good.
21:48.600 --> 21:50.966 align:start position:25% line:79.33% size:52.5%
Now here's the thing,
you want to make sure that
21:51.033 --> 21:56.000 align:start position:12.5% line:79.33% size:75%
you're folding until you can't
see the separated whites.
21:56.266 --> 21:57.866 align:start position:35% line:79.33% size:32.5%
I mean you'll
lose some of the puff,
21:57.933 --> 22:00.366 align:start position:25% line:79.33% size:52.5%
but you don't want to
lose most of the puff.
22:00.433 --> 22:03.500 align:start position:17.5% line:79.33% size:62.5%
It's more fun to cook and
bake with you guys than
22:03.566 --> 22:05.133 align:start position:27.5% line:84.67% size:42.5%
when I cook solo,
22:05.200 --> 22:08.233 align:start position:15% line:79.33% size:65%
but when I cook solo I can
play whatever music I want.
22:08.300 --> 22:13.266 align:start position:15% line:79.33% size:67.5%
Okay, so this great, so now
we'll put the cake in here.
22:13.400 --> 22:16.300 align:start position:30% line:79.33% size:40%
I'll hold it for
you and you scrape.
22:17.766 --> 22:21.400 align:start position:27.5% line:84.67% size:45%
It smells so nice!
22:21.466 --> 22:23.100 align:start position:32.5% line:84.67% size:32.5%
Okay, then...
22:26.033 --> 22:27.433 align:start position:35% line:84.67% size:27.5%
And then...
22:27.500 --> 22:29.466 align:start position:40% line:79.33% size:22.5%
>> Sammy:
Yeah, it looks good.
22:29.533 --> 22:32.566 align:start position:17.5% line:79.33% size:65%
>> Pati: Nice, okay, so we
have that oven at 350 degrees,
22:32.633 --> 22:35.600 align:start position:20% line:79.33% size:60%
and we're gonna put that
in there for 35 minutes.
22:42.400 --> 22:44.266 align:start position:32.5% line:79.33% size:37.5%
>> Sammy: I can
smell it from here.
22:44.333 --> 22:46.033 align:start position:32.5% line:79.33% size:37.5%
>> Pati: For me
it's like so strong!
22:46.100 --> 22:50.933 align:start position:22.5% line:79.33% size:52.5%
I love that the sides
have that nice crust.
22:55.066 --> 22:56.733 align:start position:37.5% line:84.67% size:20%
For you.
22:56.800 --> 22:58.500 align:start position:40% line:79.33% size:22.5%
>> Sammy:
Oh, thank you.
22:58.566 --> 23:00.366 align:start position:35% line:84.67% size:30%
>> Pati: Oh!
23:05.800 --> 23:09.800 align:start position:32.5% line:79.33% size:35%
>> Sammy: Mmm.
It's so good.
23:09.866 --> 23:13.633 align:start position:40% line:79.33% size:20%
>> Pati:
Mmm, mmm, mmm!
23:13.700 --> 23:17.200 align:start position:27.5% line:79.33% size:45%
It's so delicious,
the pasta with
23:17.266 --> 23:20.500 align:start position:30% line:79.33% size:40%
the chunky sauce
and it's creamy.
23:20.566 --> 23:22.166 align:start position:40% line:79.33% size:22.5%
>> Sammy:
It's a little bit spicy.
23:22.233 --> 23:24.200 align:start position:22.5% line:79.33% size:55%
>> Pati: The heat that
you taste which
23:24.266 --> 23:27.766 align:start position:12.5% line:79.33% size:72.5%
I love is from the chiltipin,
but then immediately
23:27.833 --> 23:31.733 align:start position:17.5% line:79.33% size:62.5%
it gets soothed down with
the cream and the cheese.
23:31.800 --> 23:32.766 align:start position:37.5% line:79.33% size:22.5%
>> Sammy:
Yeah.
23:32.833 --> 23:34.666 align:start position:30% line:79.33% size:40%
I like the pasta
that you used too.
23:34.733 --> 23:37.400 align:start position:40% line:79.33% size:20%
>> Pati:
Mmm, it's rigatoni.
23:37.466 --> 23:40.566 align:start position:30% line:79.33% size:37.5%
It needs, like,
nothing else!
23:40.633 --> 23:41.700 align:start position:37.5% line:79.33% size:27.5%
Did you get
the shrimp on top?
23:41.766 --> 23:42.366 align:start position:37.5% line:79.33% size:22.5%
>> Sammy:
Mhmm.
23:42.433 --> 23:43.533 align:start position:40% line:79.33% size:20%
>> Pati:
Let's try.
23:47.000 --> 23:49.000 align:start position:37.5% line:84.67% size:22.5%
Mmm! Mmm.
23:49.066 --> 23:50.766 align:start position:22.5% line:79.33% size:55%
>> Sammy: I think this
is a regular for now on.
23:50.833 --> 23:53.700 align:start position:40% line:79.33% size:20%
>> Pati:
Mhmm! Mmm.
23:57.100 --> 23:58.800 align:start position:27.5% line:84.67% size:45%
It puffed up nice.
23:58.866 --> 23:59.900 align:start position:30% line:79.33% size:37.5%
>> Sammy: Yeah,
it looks good.
23:59.966 --> 24:02.600 align:start position:32.5% line:79.33% size:37.5%
>> Pati: And it
looks moist already.
24:02.666 --> 24:04.300 align:start position:32.5% line:79.33% size:35%
Okay, so we're
gonna let it cool,
24:04.366 --> 24:07.833 align:start position:20% line:79.33% size:55%
and make a very simple
sauteed banana topping,
24:07.900 --> 24:12.133 align:start position:12.5% line:79.33% size:72.5%
and I like them thick because
I like to bite into them.
24:12.200 --> 24:14.133 align:start position:35% line:84.67% size:27.5%
Mhmm, mhmm.
24:17.033 --> 24:19.266 align:start position:27.5% line:79.33% size:42.5%
I'm just browning
the bananas in
24:19.333 --> 24:24.033 align:start position:20% line:79.33% size:55%
already melted butter,
and I just want to caramelize
24:24.100 --> 24:26.266 align:start position:17.5% line:79.33% size:65%
the sugar from the banana,
I want to give it
24:26.333 --> 24:29.866 align:start position:10% line:79.33% size:77.5%
a nice coating, I don't want it
to be super mushy.
24:29.933 --> 24:33.000 align:start position:32.5% line:79.33% size:35%
Ah, and I want
all that butter.
24:38.966 --> 24:40.400 align:start position:37.5% line:79.33% size:22.5%
>> Sammy:
Ooh.
24:40.466 --> 24:42.000 align:start position:20% line:84.67% size:60%
Okay, so we're gonna mix
24:42.066 --> 24:44.566 align:start position:15% line:79.33% size:67.5%
a little confectioner sugar
with cinnamon.
24:53.766 --> 24:54.800 align:start position:45% line:84.67% size:10%
Ooh!
24:55.900 --> 24:58.833 align:start position:35% line:79.33% size:30%
Topping with
whipped cream.
24:58.900 --> 25:02.800 align:start position:27.5% line:79.33% size:45%
Chickpea poundcake
is a thing in Sinaloa!
25:02.866 --> 25:06.333 align:start position:22.5% line:79.33% size:55%
We will see if we want
to make it a thing here.
25:07.933 --> 25:08.733 align:start position:37.5% line:79.33% size:22.5%
>> Sammy:
Mmm.
25:08.800 --> 25:09.966 align:start position:37.5% line:79.33% size:20%
>> Pati:
Mhmm!
25:10.033 --> 25:11.633 align:start position:37.5% line:79.33% size:22.5%
>> Sammy:
It's so good.
25:11.700 --> 25:12.866 align:start position:37.5% line:79.33% size:20%
>> Pati:
Mmm!
25:12.933 --> 25:15.066 align:start position:20% line:79.33% size:60%
>> Sammy: You definitely
taste the chickpeas,
25:15.133 --> 25:17.400 align:start position:17.5% line:79.33% size:65%
but like you said earlier,
it's like a different form
25:17.466 --> 25:20.000 align:start position:12.5% line:10% size:75%
of the chickpea, it's not like
the usual flavor, you know?
25:20.066 --> 25:23.833 align:start position:10% line:10% size:77.5%
>> Pati: Mhmm, but the texture,
it's so amazing for
25:23.900 --> 25:27.366 align:start position:20% line:10% size:60%
the poundcake, it's like
it wants to be marzipan.
25:27.433 --> 25:29.133 align:start position:32.5% line:10% size:35%
>> Sammy: Yeah
it's super soft.
25:29.200 --> 25:31.300 align:start position:17.5% line:10% size:65%
>> Pati: I appreciate that
everything I try to make
25:31.366 --> 25:33.400 align:start position:20% line:10% size:60%
you at least try to eat!
25:33.466 --> 25:38.166 align:start position:25% line:10% size:50%
This was really like
a Sinaloa inspired meal.
25:41.166 --> 25:46.133 align:start position:47.5% line:10% size:5%
♪
25:46.766 --> 25:49.066 align:start position:10% line:10% size:75%
>> Pati Narrates: For recipes
and information from this
25:49.133 --> 25:52.733 align:start position:25% line:10% size:45%
episode and more,
visit PatiJinich.com,
25:52.800 --> 25:54.100 align:start position:32.5% line:10% size:32.5%
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25:54.166 --> 25:56.266 align:start position:22.5% line:10% size:52.5%
Find me on Facebook,
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25:56.333 --> 25:58.566 align:start position:30% line:10% size:35%
and Pinterest
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25:58.633 --> 26:02.033 align:start position:12.5% line:10% size:72.5%
>> Announcer: Pati's Mexican
Table is made possible by:
26:02.100 --> 26:03.433 align:start position:47.5% line:84.67% size:5%
♪
26:09.366 --> 26:10.633 align:start position:32.5% line:84.67% size:35%
>> La Costena.
26:12.266 --> 26:14.166 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
26:14.233 --> 26:15.366 align:start position:25% line:84.67% size:50%
and family recipes.
26:15.433 --> 26:16.766 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
26:16.833 --> 26:19.166 align:start position:47.5% line:84.67% size:5%
♪
26:19.233 --> 26:21.600 align:start position:20% line:84.67% size:57.5%
♪ Avocados from Mexico
26:21.666 --> 26:25.466 align:start position:12.5% line:79.33% size:72.5%
>> BanCoppel. Your recipe for
sending money to Mexico.
26:26.800 --> 26:28.966 align:start position:35% line:10% size:30%
>> Chilorio.
La Chata.
26:33.000 --> 26:35.566 align:start position:10% line:79.33% size:77.5%
>> Announcer: Proud to support
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