1 00:00:00,233 --> 00:00:03,333 ♪ 2 00:00:03,400 --> 00:00:05,566 >> Pati narrates: Tijuana. 3 00:00:05,633 --> 00:00:08,266 You've probably heard a lot about this place, 4 00:00:08,333 --> 00:00:10,566 but what's the real Tijuana? 5 00:00:10,633 --> 00:00:11,900 It's complicated. 6 00:00:11,966 --> 00:00:15,200 It's a melting pot on a border wall. 7 00:00:15,266 --> 00:00:17,300 People come from all over Mexico 8 00:00:17,366 --> 00:00:19,900 in pursuit of one dream or another, 9 00:00:19,966 --> 00:00:23,200 bringing their unique culinary cravings with them. 10 00:00:23,266 --> 00:00:25,700 This Mexico is new to me. 11 00:00:25,766 --> 00:00:28,233 No towering cathedrals overlooking peaceful 12 00:00:28,300 --> 00:00:32,200 town squares, this place is alive! 13 00:00:32,266 --> 00:00:35,000 Here in Tijuana they're making it up as they go, 14 00:00:35,066 --> 00:00:36,566 and you can taste it. 15 00:00:36,633 --> 00:00:41,200 Tacos, tortas, modern mole, Tijuana has it covered, 16 00:00:41,266 --> 00:00:44,633 and believe me, I'll be trying all of it. 17 00:00:44,700 --> 00:00:46,200 First bite in Tijuana! 18 00:00:46,266 --> 00:00:47,533 Pati narrates: And of course, 19 00:00:47,600 --> 00:00:51,200 I'm bringing the flavors of Tijuana back home to my kitchen. 20 00:00:51,266 --> 00:00:53,700 I'm making an outrageous Tijuana take 21 00:00:53,766 --> 00:00:56,666 on a shrimp taco, Tacos Gobernador. 22 00:00:56,733 --> 00:00:59,433 and a show-stopping but easy to put together 23 00:00:59,500 --> 00:01:04,100 chorizo stuffed pork loin with a three-chiles adobo sauce. 24 00:01:04,166 --> 00:01:07,800 I over promised, but I really over delivered. 25 00:01:07,866 --> 00:01:11,733 ♪ 26 00:01:16,800 --> 00:01:20,366 ♪ 27 00:01:25,266 --> 00:01:28,266 >> Pati's Mexican Table is made possible by: 28 00:01:28,333 --> 00:01:32,233 ♪ epic music plays 29 00:01:35,600 --> 00:01:38,866 ♪ 30 00:01:44,233 --> 00:01:48,166 >> La Costeña. Taste that transcends. 31 00:01:48,233 --> 00:01:52,600 More information at mexicorico.com 32 00:01:53,533 --> 00:01:55,800 Over 40 years, bringing authentic 33 00:01:55,866 --> 00:01:56,766 Latin American flavors to your table. 34 00:01:56,833 --> 00:01:58,033 Tropical Cheese. 35 00:01:58,233 --> 00:02:01,133 >> Coronado Dulce de Leche Caramel, 36 00:02:01,200 --> 00:02:03,500 proud to support Pati's Mexican Table. 37 00:02:06,933 --> 00:02:09,300 ♪ Avocados from Mexico 38 00:02:09,366 --> 00:02:11,500 >> The Ministry Of Agriculture, Livestock, 39 00:02:11,566 --> 00:02:15,733 Rural Development, Fisheries and Mexbest. 40 00:02:16,866 --> 00:02:18,533 ♪ 41 00:02:18,600 --> 00:02:20,866 >> Pati: If we're gonna get to know Tijuana, 42 00:02:20,933 --> 00:02:23,300 we need to get a feel for Baja first. 43 00:02:23,366 --> 00:02:24,866 A vast peninsula, 44 00:02:24,933 --> 00:02:28,266 almost 800 miles of beautiful coastline 45 00:02:28,333 --> 00:02:30,900 stretching all the way from the United States 46 00:02:30,966 --> 00:02:33,566 border wall in the North, to the Southern tip, 47 00:02:33,633 --> 00:02:35,166 the Arch in Los Cabos. 48 00:02:35,233 --> 00:02:37,766 To drive it would take over 24 hours, 49 00:02:37,833 --> 00:02:41,200 and what some call the ultimate road trip through 50 00:02:41,266 --> 00:02:45,233 seaside port towns, wine country, fishing villages 51 00:02:45,300 --> 00:02:47,566 and major tourist destinations, 52 00:02:47,633 --> 00:02:49,266 but the gateway for this journey 53 00:02:49,333 --> 00:02:53,533 is right up here at the top, on the border wall in Tijuana. 54 00:02:53,600 --> 00:02:56,633 We've all heard something about this place, 55 00:02:56,700 --> 00:02:59,400 but what's the real Tijuana? 56 00:02:59,466 --> 00:03:01,933 For me, the best place to start is 57 00:03:02,000 --> 00:03:05,333 the beating heart of the city, the street food. 58 00:03:05,400 --> 00:03:06,900 (meat cleaver chops) 59 00:03:06,966 --> 00:03:10,900 >> Pati: That is the sound of my mouth watering. 60 00:03:18,533 --> 00:03:20,900 >> First bite in Tijuana! 61 00:03:23,866 --> 00:03:26,800 Mmm, mmm, mmm! 62 00:03:28,033 --> 00:03:30,766 >> Pati: Tortas Wash is Tijuana's first torta stand, 63 00:03:30,833 --> 00:03:33,266 and this place is legendary. 64 00:03:33,333 --> 00:03:36,600 They only sell one thing, Torta with Carne Asada, 65 00:03:36,666 --> 00:03:38,900 that's it, and the name "wash"? 66 00:03:38,966 --> 00:03:41,633 Just look over to the left, Tijuana's first 67 00:03:41,700 --> 00:03:44,933 and most delicious tortas are at the car wash. 68 00:03:45,000 --> 00:03:47,066 It has the crust of like a ciabatta, 69 00:03:47,133 --> 00:03:49,433 but it goes so well with the meat that is 70 00:03:49,500 --> 00:03:51,600 really nicely marinated. 71 00:03:51,666 --> 00:03:54,000 Pati: Tortas Wash is a family-run business 72 00:03:54,066 --> 00:03:55,366 since it was founded. 73 00:03:55,433 --> 00:03:59,033 Manuel is one of five brothers who inherited the stand 74 00:03:59,100 --> 00:04:02,166 from their father who opened it in 1964. 75 00:04:02,233 --> 00:04:04,800 Like so many delicious things in Tijuana, 76 00:04:04,866 --> 00:04:08,300 this torta was born out of a craving. 77 00:04:08,366 --> 00:04:10,166 And remember what I said about people 78 00:04:10,233 --> 00:04:12,133 making it up as they go here? 79 00:04:12,200 --> 00:04:15,200 This torta is the perfect example. 80 00:04:15,266 --> 00:04:17,033 What's the story of Tortas wash, 81 00:04:17,100 --> 00:04:18,966 because the only thing I know is that 82 00:04:19,033 --> 00:04:22,300 it's the longest standing, best tortas in Tijuana. 83 00:04:22,366 --> 00:04:23,966 >> My father started. 84 00:04:24,033 --> 00:04:25,666 >> And your dad came from where? 85 00:04:25,733 --> 00:04:28,400 >> Jalisco, he is from Jalisco. 86 00:04:28,466 --> 00:04:32,966 He was working at Wash Mobile, and the owner at that place 87 00:04:33,033 --> 00:04:36,200 asked him to cook something to eat because at that time 88 00:04:36,266 --> 00:04:38,766 there was no food around there. 89 00:04:38,833 --> 00:04:42,366 He started selling tacos, and one day he bought 90 00:04:42,433 --> 00:04:45,900 some bread for him, and he put meat in the bread - 91 00:04:45,966 --> 00:04:47,433 >> Just because he loved bread, or? 92 00:04:49,700 --> 00:04:53,066 >> It was the first time someone did that. 93 00:04:53,133 --> 00:04:54,766 >> It was the first time that instead of doing 94 00:04:54,833 --> 00:04:57,700 a carne asada taco they put it in a torta. 95 00:04:57,766 --> 00:04:58,533 >> Yes. 96 00:04:58,600 --> 00:05:00,466 >> And then it became an insane hit? 97 00:05:00,533 --> 00:05:02,300 >> Yeah. >> Oh, he wants four. 98 00:05:02,366 --> 00:05:03,966 >> This is the best torta of Tijuana. 99 00:05:04,033 --> 00:05:05,966 >> You've been eating these tortas for how long? 100 00:05:06,033 --> 00:05:07,633 >> 54 years. >> But how old are you? 101 00:05:07,700 --> 00:05:08,666 >> 54! 102 00:05:08,733 --> 00:05:10,133 >> Oh so since you were born - 103 00:05:10,200 --> 00:05:11,633 >> If I want tortas, I go here. 104 00:05:11,700 --> 00:05:13,333 >> Oh, a loyal customer! 105 00:05:13,400 --> 00:05:15,100 >> Yes! >> (laughs) 106 00:05:15,166 --> 00:05:17,833 ♪ 107 00:05:17,900 --> 00:05:22,666 >> So here in Tijuana there's - it's like this bottleneck, 108 00:05:22,733 --> 00:05:26,400 or this hub of Mexicans from all over Mexico, right? 109 00:05:26,466 --> 00:05:27,433 >> Yes. 110 00:05:27,500 --> 00:05:28,733 >> And when you're telling me about the bread, 111 00:05:28,800 --> 00:05:30,800 this is the bread that comes from Jalisco. 112 00:05:30,866 --> 00:05:33,500 It feels like here you guys have no rules, 113 00:05:33,566 --> 00:05:36,033 your dad just made the torta he wanted to make. 114 00:05:36,100 --> 00:05:40,833 >> He made the bread, the torta, for him that time. 115 00:05:40,900 --> 00:05:42,933 >> Most of your customers have been here 116 00:05:43,000 --> 00:05:44,400 since you were a little boy. 117 00:05:44,466 --> 00:05:45,333 >> Yes. 118 00:05:45,400 --> 00:05:47,000 >> So it's like an extended family thing. 119 00:05:47,066 --> 00:05:49,100 >> Yes, we are brothers, cousins, 120 00:05:49,166 --> 00:05:53,133 nephews, brothers-in-law - all of them. 121 00:05:53,200 --> 00:05:55,900 >> What does it feel like to be part of this 122 00:05:55,966 --> 00:05:58,600 family tradition and to be carrying it on? 123 00:05:58,666 --> 00:06:00,666 >> A lot of joy. 124 00:06:00,733 --> 00:06:05,500 I'm proud of my relatives and father who started from nothing. 125 00:06:05,566 --> 00:06:07,933 >> You guys kind of did the American dream, 126 00:06:08,000 --> 00:06:09,366 but South of the border. 127 00:06:09,433 --> 00:06:11,133 You're living the Tijuana dream. 128 00:06:11,200 --> 00:06:13,166 >> I think so, yeah. >> Yeah. 129 00:06:14,266 --> 00:06:16,266 (birds chirp) 130 00:06:16,333 --> 00:06:20,166 >> The food in Tijuana is so outrageously delicious, 131 00:06:20,233 --> 00:06:24,300 especially the street food, and what you find everywhere 132 00:06:24,366 --> 00:06:25,733 are tacos. 133 00:06:25,800 --> 00:06:28,733 These tacos that I'm going to show you to make are called 134 00:06:28,800 --> 00:06:30,566 Tacos Gobernador. 135 00:06:30,633 --> 00:06:35,533 They have a very tasty and chunky shrimp filling, 136 00:06:35,600 --> 00:06:38,533 and they're overloaded with cheese. 137 00:06:38,600 --> 00:06:42,800 I'm cutting one and a half white onions, 138 00:06:42,866 --> 00:06:46,566 and some gobernador tacos have poblano chiles, 139 00:06:46,633 --> 00:06:49,500 some have green bell pepper, now you know 140 00:06:49,566 --> 00:06:53,300 where I stand on this one: poblano chiles all the way, 141 00:06:53,366 --> 00:06:57,133 a thousand times a poblano over a green bell pepper because 142 00:06:57,200 --> 00:07:01,833 the poblano is just so charming and they have 143 00:07:01,900 --> 00:07:06,066 so much depth of flavor. 144 00:07:06,133 --> 00:07:10,500 Five garlic cloves, we're gonna chop them, 145 00:07:10,566 --> 00:07:15,233 and I'm using two roma tomatoes cored and seeded. 146 00:07:15,300 --> 00:07:19,733 I have a non-stick skillet over medium-high heat, 147 00:07:19,800 --> 00:07:24,500 and I'm gonna add 4 tablespoons of butter. 148 00:07:24,566 --> 00:07:29,100 Onion and poblano with butter is like this 149 00:07:29,166 --> 00:07:31,100 crazy good combination. 150 00:07:31,166 --> 00:07:34,366 There's something about chiles and anything that has to do 151 00:07:34,433 --> 00:07:38,166 with a milk product that tames the heat of the chiles. 152 00:07:38,233 --> 00:07:41,600 And also shrimp! I mean, shrimp love butter. 153 00:07:41,666 --> 00:07:46,766 Now we're gonna let the onion and poblanos cook 3 - 4 minutes. 154 00:07:46,833 --> 00:07:49,800 We really want the onion to soften and 155 00:07:49,866 --> 00:07:54,966 the poblanos to start releasing their heat and flavor. 156 00:07:55,033 --> 00:07:58,300 Delicious, now I'm gonna go get the shrimp. 157 00:08:02,066 --> 00:08:03,400 Mmm. 158 00:08:03,466 --> 00:08:07,000 So I'm gonna cut them into bite-sized pieces, 159 00:08:07,066 --> 00:08:10,633 I just want to make these easy for me to assemble, 160 00:08:10,700 --> 00:08:13,733 and they also cook more evenly. 161 00:08:13,800 --> 00:08:17,100 I started making these shrimp tacos right after 162 00:08:17,166 --> 00:08:19,200 I came back from Baja. 163 00:08:19,266 --> 00:08:23,033 I made them for the boys, and they loved them, 164 00:08:23,100 --> 00:08:25,766 and I loved them because you can make a meal 165 00:08:25,833 --> 00:08:29,433 for an entire family in 10 minutes. 166 00:08:29,500 --> 00:08:33,400 This is the moment we've been waiting for, 167 00:08:33,466 --> 00:08:36,966 which is when the onions have just began to brown. 168 00:08:37,033 --> 00:08:39,866 I'm adding the garlic right now, 169 00:08:39,933 --> 00:08:42,733 so now this is gonna go really fast. 170 00:08:42,800 --> 00:08:45,800 I'm gonna add the tomatoes, 171 00:08:45,866 --> 00:08:49,133 3 tablespoons of chipotle in adobo sauce. 172 00:08:49,200 --> 00:08:52,133 You may be wondering why one chile with another chile? 173 00:08:52,200 --> 00:08:56,933 Because chiles love the company of other chiles. 174 00:08:57,000 --> 00:09:01,833 About 2 tablespoons of tomato paste, 175 00:09:01,900 --> 00:09:04,933 it's gonna give it a little bit more sweetness. 176 00:09:05,000 --> 00:09:08,300 This looks like such a delicious mess already, 177 00:09:08,366 --> 00:09:11,066 and I love delicious messes. 178 00:09:11,133 --> 00:09:15,366 I'm adding 2 teaspoons of your favorite sauce, 179 00:09:15,433 --> 00:09:19,500 Worcestershire sauce — "W sauce"! 180 00:09:19,566 --> 00:09:24,066 Half a teaspoon of salt, and I'm gonna add 181 00:09:24,133 --> 00:09:27,933 the shrimp right in the middle, a pound and a half, 182 00:09:28,000 --> 00:09:30,266 and this looks so pretty already, 183 00:09:30,333 --> 00:09:35,566 and I want to cook these just until the shrimp cooks through, 184 00:09:35,633 --> 00:09:37,500 I don't want to overcook the shrimp, 185 00:09:37,566 --> 00:09:42,533 I want it to be crisp and stay really plump and sweet, 186 00:09:42,600 --> 00:09:47,166 I want it to have a nice deep bite when I bite into it, 187 00:09:47,233 --> 00:09:49,966 so it's really gonna take a minute. 188 00:09:50,033 --> 00:09:54,733 I'm gonna add my tortillas in the comale. 189 00:09:54,800 --> 00:09:58,500 Shredded Oaxaca cheese - not just a little, 190 00:09:58,566 --> 00:10:01,866 I'm adding, like, a mountain of cheese. 191 00:10:01,933 --> 00:10:06,266 When you're making quesadillas or these shrimp tacos, 192 00:10:06,333 --> 00:10:08,666 and you want the cheese to melt faster, 193 00:10:08,733 --> 00:10:11,400 then you fold it like a quesadilla, 194 00:10:11,466 --> 00:10:14,466 and you know why this is incredible? 195 00:10:14,533 --> 00:10:17,500 You want the cheese to start melting, 196 00:10:17,566 --> 00:10:21,833 come out of the tortilla and go into the comale 197 00:10:21,900 --> 00:10:24,033 and start creating a crust which is 198 00:10:24,100 --> 00:10:27,233 what we Mexicans call "Chicharron de queso" 199 00:10:27,300 --> 00:10:32,500 which is so delicious my mouth is watering right now. 200 00:10:32,566 --> 00:10:36,166 I'm gonna add the shrimp gobernador mixture 201 00:10:36,233 --> 00:10:40,133 right in there, mmm, mmm, mmm! 202 00:10:41,666 --> 00:10:45,566 Oh look at that cheese, that is just perfect, 203 00:10:45,633 --> 00:10:49,400 that super messy cheese is just perfect. 204 00:10:49,466 --> 00:10:52,433 Oh, look at that! 205 00:10:52,500 --> 00:10:56,066 A little pickled chile and red onion. 206 00:11:00,733 --> 00:11:02,933 Mmm. Mmm! 207 00:11:03,000 --> 00:11:07,933 It is so crispy and gooey and tasty, 208 00:11:08,000 --> 00:11:11,000 and the shrimp is just cooked to perfection. 209 00:11:11,066 --> 00:11:13,266 You guys, for your next taco night, 210 00:11:13,333 --> 00:11:16,966 taco Tuesday, I give you the gobernador taco. 211 00:11:20,966 --> 00:11:24,500 >> Pati: So much of Mexican cuisine is about tradition. 212 00:11:24,566 --> 00:11:26,833 Thousands of years of recipes and techniques 213 00:11:26,900 --> 00:11:29,633 passed down from generation to generation. 214 00:11:29,700 --> 00:11:32,033 That is not the story of Tijuana, 215 00:11:32,100 --> 00:11:35,433 where the food scene is constantly reinventing itself. 216 00:11:35,500 --> 00:11:38,633 One of the chefs leading the way is this wild man, 217 00:11:38,700 --> 00:11:40,700 Miguel Angel Guerrero. 218 00:11:40,766 --> 00:11:44,366 Miguel and his wife Judy own La Querencia together. 219 00:11:44,433 --> 00:11:48,400 They're proud of everything Baja has to offer. 220 00:11:48,466 --> 00:11:52,733 >> We have Baja California with the best seas that we can have. 221 00:11:52,800 --> 00:11:55,733 >> You have the Sea of Cortez and the Pacific Ocean. 222 00:11:55,800 --> 00:11:59,666 >> We have a lot of fish, meat, whatever you can think, 223 00:11:59,733 --> 00:12:04,000 Baja California Republica has it all. 224 00:12:04,066 --> 00:12:07,100 >> Pati: Tijuana dates back to the late 1800s, 225 00:12:07,166 --> 00:12:09,733 not that old by Mexican standards. 226 00:12:09,800 --> 00:12:12,566 Instead of talking about history and traditions, 227 00:12:12,633 --> 00:12:15,766 most conversation here is focused North. 228 00:12:15,833 --> 00:12:18,966 >> Tijuana is a very young city still with 229 00:12:19,033 --> 00:12:23,700 the most interesting frontier, California. 230 00:12:23,766 --> 00:12:27,766 >> Pati: Being located right on the border of California, 231 00:12:27,833 --> 00:12:32,166 Tijuana draws people from every different state in Mexico. 232 00:12:32,233 --> 00:12:37,366 They all come to the frontier in search of opportunity. 233 00:12:37,433 --> 00:12:40,366 >> The opportunity may be to cross the border. 234 00:12:40,433 --> 00:12:43,566 Some people made it, some people didn't, 235 00:12:43,633 --> 00:12:45,566 and so they stay here. 236 00:12:45,633 --> 00:12:47,700 >> You have people here that are adventurous. 237 00:12:47,766 --> 00:12:50,866 >> Yes, all the people, they came from Puebla, 238 00:12:50,933 --> 00:12:57,033 Oaxaca or Yucatan, they bring their ingredients to Tijuana 239 00:12:57,100 --> 00:13:00,733 so we grab them with the products that we have, 240 00:13:00,800 --> 00:13:04,333 our fish, our meats, and we made this cuisine. 241 00:13:04,400 --> 00:13:05,766 >> That's still in the making! 242 00:13:05,833 --> 00:13:07,800 >> Yes! Still in the making. 243 00:13:07,866 --> 00:13:09,933 >> Pati: Chef Miguel truly embodies that adventurous 244 00:13:10,000 --> 00:13:12,033 Tijuana spirit. 245 00:13:12,100 --> 00:13:16,900 >> We're going to mix seafood and wild game. 246 00:13:16,966 --> 00:13:18,033 >> Oh! 247 00:13:18,100 --> 00:13:22,066 >> It's gonna be grilled, stuffed octopus tentacle. 248 00:13:22,133 --> 00:13:24,733 >> Surf and turf! >> Kind of. 249 00:13:24,800 --> 00:13:26,833 >> Pati: From the bounty of Baja, 250 00:13:26,900 --> 00:13:29,566 sausage made with deer and jack rabbit, 251 00:13:29,633 --> 00:13:33,900 and grilled octopus stuffed with olives and capers. 252 00:13:33,966 --> 00:13:36,333 >> Look at this 'cause I've never seen octopus with 253 00:13:36,400 --> 00:13:39,100 potato this way, he has the potato that he turned 254 00:13:39,166 --> 00:13:42,933 into spaghetti, and it has - wait, wait, wait! 255 00:13:43,000 --> 00:13:44,966 (crew laughs) 256 00:13:45,033 --> 00:13:47,600 >> Under the potato there's jalapeño. 257 00:13:47,666 --> 00:13:49,766 Pati: For creative dishes like this, 258 00:13:49,833 --> 00:13:53,433 Chef Miguel relies on his sous chef Maggie who brings 259 00:13:53,500 --> 00:13:56,466 more than just a helping hand to his kitchen. 260 00:13:59,166 --> 00:14:01,100 >> Maggie comes from Puebla and she works 261 00:14:01,166 --> 00:14:03,933 here with Miguel so it just goes to prove 262 00:14:04,000 --> 00:14:07,133 how Tijuana has people from all over Mexico. 263 00:14:07,200 --> 00:14:10,766 >> She brings all the stuff from Puebla and puts it into Baja. 264 00:14:10,833 --> 00:14:13,700 >> So this is the one Miguel did, 265 00:14:13,766 --> 00:14:17,266 so here we have the hunter caveman version, 266 00:14:17,333 --> 00:14:21,633 Miguel Angel, and then you have the female touch of Maggie. 267 00:14:21,700 --> 00:14:24,833 You can compare, woman power! 268 00:14:24,900 --> 00:14:26,266 Now you're gonna fry it. 269 00:14:26,333 --> 00:14:29,033 This inventiveness and creativity, 270 00:14:29,100 --> 00:14:32,400 is that a huge part of the cuisine of Baja in Tijuana? 271 00:14:32,466 --> 00:14:34,666 >> It is, we're making it right now in this moment. 272 00:14:34,733 --> 00:14:36,633 We don't have a cuisine of Baja, 273 00:14:36,700 --> 00:14:39,366 we're making it in this moment in particular. 274 00:14:47,933 --> 00:14:50,766 >> Mmm. Mmm! 275 00:14:50,833 --> 00:14:52,666 It's incredible. >> I'm glad you like it. 276 00:14:52,733 --> 00:14:54,233 >> You should be so proud! 277 00:14:54,300 --> 00:14:56,066 You have to finish it with me. 278 00:14:59,933 --> 00:15:02,533 (birds chirp) 279 00:15:02,600 --> 00:15:04,700 >> In my kitchen here, I already shared with you 280 00:15:04,766 --> 00:15:08,900 some shrimp tacos, now wait until you see this 281 00:15:08,966 --> 00:15:12,300 Chorizo Stuffed Pork Roast. 282 00:15:12,366 --> 00:15:15,566 We're going to start with a 3-chile adobo, 283 00:15:15,633 --> 00:15:19,066 and this is very simple to do because you already know 284 00:15:19,133 --> 00:15:22,800 what an adobo is, an adobo is a chile-based sauce 285 00:15:22,866 --> 00:15:25,100 that has some seasoning, a little vinegar. 286 00:15:25,166 --> 00:15:27,433 Today we're going to use three chiles, 287 00:15:27,500 --> 00:15:31,800 so we have the guajillo which is just a very mild chile that's 288 00:15:31,866 --> 00:15:35,566 very pleasing, it's like a comforting base, 289 00:15:35,633 --> 00:15:38,766 then we have the pasilla, this is very bitter, 290 00:15:38,833 --> 00:15:41,533 and the ancho, which looks very different. 291 00:15:41,600 --> 00:15:44,533 This is a sweet and a little chocolatey, 292 00:15:44,600 --> 00:15:47,600 but anyway, you have three very different ingredients 293 00:15:47,666 --> 00:15:48,833 that are going to make 294 00:15:48,900 --> 00:15:52,800 a really fascinating and rich tasting adobo. 295 00:15:52,866 --> 00:15:55,933 I'm using two guajillo chiles, two pasilla chiles, 296 00:15:56,000 --> 00:15:58,333 and two ancho chiles. 297 00:15:58,400 --> 00:16:02,300 One garlic clove, one roma tomato, 298 00:16:02,366 --> 00:16:07,033 pour some water just until they're nice and covered, 299 00:16:07,100 --> 00:16:11,800 and then I'm gonna bring them to a medium simmer 300 00:16:11,866 --> 00:16:13,866 for about 10 - 12 minutes. 301 00:16:13,933 --> 00:16:17,000 While that cooks, I'm gonna get my filling. 302 00:16:17,066 --> 00:16:19,666 Couple tablespoons of vegetable oil, 303 00:16:19,733 --> 00:16:23,300 and I have half a pound of Mexican-style chorizo, 304 00:16:23,366 --> 00:16:27,666 and I have about 3-ounces of bacon. 305 00:16:27,733 --> 00:16:29,666 I'm gonna add the chorizo. 306 00:16:29,733 --> 00:16:34,766 I always think of chorizo as a happy and lively addition 307 00:16:34,833 --> 00:16:37,966 to whatever you add it to 'cause it has so much going on, 308 00:16:38,033 --> 00:16:40,766 it has the achiote, it has the chiles, 309 00:16:40,833 --> 00:16:45,433 it has a complex flavor that's going to be the base of 310 00:16:45,500 --> 00:16:49,366 the filling, and then we're gonna add another meat in here, 311 00:16:49,433 --> 00:16:53,366 the pork bacon, and it's gonna start frying in the rendered 312 00:16:53,433 --> 00:16:57,066 fat of the chorizo, so mmm, double-mmm, 313 00:16:57,133 --> 00:16:59,700 because now the bacon is going to start rendering 314 00:16:59,766 --> 00:17:03,600 its fat into the fat of the chorizo. 315 00:17:03,666 --> 00:17:07,166 As the chorizo cooks, it tends to clump together 316 00:17:07,233 --> 00:17:12,100 so you have to separate it with your wooden spatula or spoon 317 00:17:12,166 --> 00:17:17,566 so you have a filling without big chunks of chorizo. 318 00:17:17,633 --> 00:17:20,833 This is right when you want to add the vegetables and fruits 319 00:17:20,900 --> 00:17:24,400 because the chorizo is already nice and crisp. 320 00:17:24,466 --> 00:17:29,300 Half a cup of onion, half a cup of celery, 321 00:17:29,366 --> 00:17:33,700 my plantain that I just diced, 322 00:17:33,766 --> 00:17:36,533 and a little green apple, 323 00:17:36,600 --> 00:17:39,200 1/3 cup of slivered almonds. 324 00:17:39,266 --> 00:17:41,300 So here you have a little bit of spicy, 325 00:17:41,366 --> 00:17:46,066 a little bit of salty, you have that very soft mushy plantain, 326 00:17:46,133 --> 00:17:50,400 and then you have that acid green apple and nice nutty 327 00:17:50,466 --> 00:17:54,733 crunch of the almond, so this is a delicious filling, 328 00:17:54,800 --> 00:17:57,633 so we're gonna let this continue to soften. 329 00:17:57,700 --> 00:18:01,833 We have the chiles that are already rehydrated and 330 00:18:01,900 --> 00:18:06,366 plumped up, which means we are ready to make our adobo. 331 00:18:10,500 --> 00:18:13,066 I'm gonna add about a cup of the liquid because 332 00:18:13,133 --> 00:18:16,633 we love the liquid, 'cause look at the color, 333 00:18:16,700 --> 00:18:21,266 it's not only rich in color but it's very rich in taste, 334 00:18:21,333 --> 00:18:25,033 2 tablespoons of white distilled vinegar, 335 00:18:25,100 --> 00:18:27,733 1/4 teaspoon of cumin, 336 00:18:27,800 --> 00:18:31,400 1/2 a teaspoon, so a little more of allspice, 337 00:18:31,466 --> 00:18:35,233 and 1 teaspoon of oregano. 338 00:18:35,300 --> 00:18:37,300 Have a little bit of salt, 339 00:18:37,366 --> 00:18:41,566 we are adding some black pepper too. 340 00:18:41,633 --> 00:18:45,533 We're going to puree this until completely smooth, 341 00:18:45,600 --> 00:18:49,700 and this is gonna be our 3-chile adobo. 342 00:18:49,766 --> 00:18:53,766 (blender whirs) 343 00:18:58,533 --> 00:19:01,200 >> Mmm. 344 00:19:01,266 --> 00:19:06,500 I wanna get the pork loin from the refrigerator. 345 00:19:06,566 --> 00:19:10,633 So we're gonna butterfly this pork loin, 346 00:19:10,700 --> 00:19:13,633 and you can ask your butcher to butterfly it for you, 347 00:19:13,700 --> 00:19:16,066 but it's really fun to butterfly meat. 348 00:19:16,133 --> 00:19:19,833 You're gonna make an incision about 1/4 inch deep, 349 00:19:19,900 --> 00:19:24,933 and then you just start unrolling the meat. 350 00:19:25,000 --> 00:19:29,166 In Mexico we love making stuffed roasts, 351 00:19:29,233 --> 00:19:31,600 we call it "lomo relleno". 352 00:19:37,400 --> 00:19:40,700 Cover it in plastic wrap 'cause I want to pound it 353 00:19:40,766 --> 00:19:42,800 to make it even. 354 00:19:42,866 --> 00:19:46,133 (pounds meat) 355 00:19:46,200 --> 00:19:48,333 >> The great thing about pounding it is that 356 00:19:48,400 --> 00:19:50,766 you're also tenderizing it. 357 00:19:50,833 --> 00:19:55,333 We're gonna add some of the adobo on the baking sheet, 358 00:19:55,400 --> 00:19:57,733 spread some of that adobo. 359 00:20:00,066 --> 00:20:05,866 Now I'm gonna add the rest of the adobo right on top. 360 00:20:05,933 --> 00:20:09,466 Look at this, I mean, this is just making me so happy. 361 00:20:09,533 --> 00:20:13,233 I love food like this so very much. 362 00:20:13,300 --> 00:20:17,200 It's food that makes you just wanna jump in there, 363 00:20:17,266 --> 00:20:19,833 it's an incredibly delicious adobo, 364 00:20:19,900 --> 00:20:22,300 and look at the beautiful piece of meat, 365 00:20:22,366 --> 00:20:24,066 and look at the filling! 366 00:20:24,133 --> 00:20:28,300 It's just mmm! 367 00:20:28,366 --> 00:20:32,000 So now I'm just gonna start rolling. 368 00:20:32,066 --> 00:20:35,833 Tie it up and cover with aluminum foil. 369 00:20:35,900 --> 00:20:39,500 I'm gonna roast this like this, covered, for 50 minutes. 370 00:20:39,566 --> 00:20:42,900 After 50 minutes, take the foil off, 371 00:20:42,966 --> 00:20:45,300 raise the temperature to 400 degrees, 372 00:20:45,366 --> 00:20:48,066 put it back in the oven and roast for another 20 minutes, 373 00:20:48,133 --> 00:20:50,466 just until it browns on top. 374 00:20:52,066 --> 00:20:56,000 >> Pati: In Tijuana the food scene is unexpected, 375 00:20:56,066 --> 00:21:00,133 playful and constantly changing. 376 00:21:00,200 --> 00:21:04,233 One of the reasons for that - Tijuana is bustling with 377 00:21:04,300 --> 00:21:08,566 young energy, young tourists, locals and chefs. 378 00:21:08,633 --> 00:21:13,533 The millennial crowd here is driving creativity and demand. 379 00:21:13,600 --> 00:21:17,266 Chef Ruffo Ibarra is one of those innovative new chefs. 380 00:21:17,333 --> 00:21:20,766 We're sharing a drink at Telefonica Gastro Park, 381 00:21:20,833 --> 00:21:24,566 a brewery with 10 - 15 delicious food trucks, 382 00:21:24,633 --> 00:21:28,000 a favorite local hangout of the young crowd. 383 00:21:28,066 --> 00:21:31,266 So I see you're, like, the young face of Baja. 384 00:21:31,333 --> 00:21:34,966 >> (laughs) There's younger but I'm around there. 385 00:21:35,033 --> 00:21:38,600 We do have a very big movement with young people, 386 00:21:38,666 --> 00:21:39,866 very creative people. 387 00:21:39,933 --> 00:21:42,500 Now they're entrepreneurs or restaurant owners 388 00:21:42,566 --> 00:21:44,966 or they're opening a food truck. 389 00:21:45,033 --> 00:21:49,100 So what happened is they started a culture movement around food. 390 00:21:49,166 --> 00:21:50,833 >> Everybody's a foodie here. 391 00:21:50,900 --> 00:21:54,066 >> Every truck, every taco stand has a personality. 392 00:21:54,133 --> 00:21:57,000 >> This new Baja cuisine that's really young. 393 00:21:57,066 --> 00:21:58,166 >> Yes. 394 00:21:58,233 --> 00:22:01,066 >> And I'm wondering what ignited the creation of it? 395 00:22:01,133 --> 00:22:04,600 Like was it Tijuana trying to find it's voice? 396 00:22:04,666 --> 00:22:07,766 >> There are two very important chapters of Tijuana 397 00:22:07,833 --> 00:22:09,400 to end up where we are right now. 398 00:22:09,466 --> 00:22:11,666 First, it was prohibition in the states, 399 00:22:11,733 --> 00:22:15,233 so Tijuana became the party scene for alcohol and gambling. 400 00:22:15,300 --> 00:22:18,066 Second chapter is a very bad chapter for Tijuana, 401 00:22:18,133 --> 00:22:21,200 the cartels came down and it got 402 00:22:21,266 --> 00:22:23,000 really, really bad. 403 00:22:23,066 --> 00:22:27,500 After this really bad era, we actually do a really good job 404 00:22:27,566 --> 00:22:29,366 and get the city back. 405 00:22:29,433 --> 00:22:32,000 We changed the direction from a party scene city 406 00:22:32,066 --> 00:22:33,666 to a cultural city. 407 00:22:33,733 --> 00:22:36,400 >> It seems that the number one thing that 408 00:22:36,466 --> 00:22:38,833 people are coming for is food. 409 00:22:38,900 --> 00:22:40,166 >> Yes. 410 00:22:40,233 --> 00:22:42,166 >> Pati: One of the many fabulous food trucks 411 00:22:42,233 --> 00:22:44,733 here at Telefonica Gastro Park, 412 00:22:44,800 --> 00:22:47,700 Humo, is owned by a good friend of Ruffo's. 413 00:22:47,766 --> 00:22:49,333 >> Ruffo! >> Is he your partner? 414 00:22:49,400 --> 00:22:50,766 >> Yeah, he's one of my best friends. 415 00:22:50,833 --> 00:22:53,033 >> Pati: Chef Giovanni Brassea. 416 00:22:53,100 --> 00:22:56,766 His pork and beef sausages are packed with personality. 417 00:22:56,833 --> 00:22:58,633 >> We have only 3 things on the menu, 418 00:22:58,700 --> 00:22:59,800 so that's it. 419 00:22:59,866 --> 00:23:01,700 The one that you're gonna order is gonna be the bacon, 420 00:23:01,766 --> 00:23:03,700 and the pork, those are the two favorites. 421 00:23:03,766 --> 00:23:07,233 >> I love it when people tell me what to do in their restaurant! 422 00:23:07,300 --> 00:23:11,133 Pati: This amazing sandwich comes with sweet bacon sausage 423 00:23:11,200 --> 00:23:15,166 topped with bacon candy, dijon mustard, 424 00:23:15,233 --> 00:23:17,633 cotija cheese and house dressing. 425 00:23:17,700 --> 00:23:20,400 >> I am coming in! 426 00:23:20,466 --> 00:23:22,933 >> (laughs) It's a big bite. 427 00:23:23,000 --> 00:23:23,733 >> This is like - 428 00:23:29,166 --> 00:23:32,933 >> The bread is soft, it's crusty but not hard. 429 00:23:33,000 --> 00:23:35,966 You have the sweet, and then you have the mustard 430 00:23:36,033 --> 00:23:39,166 which is tangy and a little spicy so it's dijon. 431 00:23:39,233 --> 00:23:43,433 Pati: The hits just keep on coming at Humo. 432 00:23:43,500 --> 00:23:46,866 Giovanni's next sausage is pulled pork and beef 433 00:23:46,933 --> 00:23:52,466 topped with red cabbage, paprika, and barbecue sauce. 434 00:23:52,533 --> 00:23:54,333 >> There you go, you need a napkin. 435 00:23:54,400 --> 00:23:55,600 >> Completely different. 436 00:23:55,666 --> 00:23:58,666 A little bit spicy, I love the combination of meats, 437 00:23:58,733 --> 00:24:01,100 and then the coleslaw is a little tangy, 438 00:24:01,166 --> 00:24:02,500 and the corn is sweet. 439 00:24:02,566 --> 00:24:03,766 >> The way you're describing it, 440 00:24:03,833 --> 00:24:05,900 I want to put you over here, just sell the whole thing. 441 00:24:05,966 --> 00:24:08,600 >> (Pati laughs) Okay, so this is the test. 442 00:24:08,666 --> 00:24:10,666 We have to show it to James, because if something 443 00:24:10,733 --> 00:24:13,533 is really good, he'll take a bite after I'm done. 444 00:24:16,266 --> 00:24:17,800 >> (Pati laughs) 445 00:24:17,866 --> 00:24:20,100 ♪ 446 00:24:30,000 --> 00:24:32,833 >> This is gonna make for an amazing meal, 447 00:24:32,900 --> 00:24:36,700 but this is also gonna make for amazing leftovers. 448 00:24:36,766 --> 00:24:41,533 Yes, oh my gosh, and yes it looks gorgeous, 449 00:24:41,600 --> 00:24:43,866 and I am so happy right now! 450 00:24:43,933 --> 00:24:48,366 I mean, this is just so festive looking. 451 00:24:57,100 --> 00:24:59,800 >> Mmm, mhmm, mhmm. 452 00:24:59,866 --> 00:25:04,333 It's so incredibly complexly layered, 453 00:25:04,400 --> 00:25:09,766 but not in an overpowering way, it is just so festive and so 454 00:25:09,833 --> 00:25:13,600 delicious and really talks about what I tasted 455 00:25:13,666 --> 00:25:18,433 in Tijuana and Baja, it's all these incredible ingredients 456 00:25:18,500 --> 00:25:24,466 that end up being very nurturing, filling family meals. 457 00:25:24,533 --> 00:25:27,166 ♪ 458 00:25:30,666 --> 00:25:33,266 >> Pati: For recipes and information from this episode 459 00:25:33,333 --> 00:25:36,366 and more, visit patijinich.com, 460 00:25:36,433 --> 00:25:38,200 and connect! 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