WEBVTT
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♪
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>> Pati narrates:
Tijuana.
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You've probably heard
a lot about this place,
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but what's
the real Tijuana?
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It's complicated.
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It's a melting pot
on a border wall.
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People come from
all over Mexico
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in pursuit of
one dream or another,
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bringing their unique
culinary cravings with them.
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This Mexico
is new to me.
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No towering cathedrals
overlooking peaceful
00:28.300 --> 00:32.200 align:start position:32.5% line:79.33% size:35%
town squares,
this place is alive!
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Here in Tijuana they're
making it up as they go,
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and you can taste it.
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Tacos, tortas, modern mole,
Tijuana has it covered,
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and believe me,
I'll be trying all of it.
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First bite
in Tijuana!
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Pati narrates:
And of course,
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I'm bringing the flavors of
Tijuana back home to my kitchen.
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I'm making an
outrageous Tijuana take
00:53.766 --> 00:56.666 align:start position:25% line:79.33% size:45%
on a shrimp taco,
Tacos Gobernador.
00:56.733 --> 00:59.433 align:start position:25% line:79.33% size:50%
and a show-stopping
but easy to put together
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chorizo stuffed pork loin with
a three-chiles adobo sauce.
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I over promised, but
I really over delivered.
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♪
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♪
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>> Pati's Mexican Table
is made possible by:
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♪ epic music plays
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♪
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>> La Costeña.
Taste that transcends.
01:48.233 --> 01:52.600 align:start position:30% line:79.33% size:40%
More information
at mexicorico.com
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Over 40 years,
bringing authentic
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Latin American flavors
to your table.
01:56.833 --> 01:58.033 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
01:58.233 --> 02:01.133 align:start position:60% line:79.33% size:27.5%
>> Coronado
Dulce de Leche Caramel,
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proud to support
Pati's Mexican Table.
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♪ Avocados from Mexico
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>> The Ministry Of
Agriculture, Livestock,
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Rural Development,
Fisheries and Mexbest.
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♪
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>> Pati: If we're gonna
get to know Tijuana,
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we need to get
a feel for Baja first.
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A vast peninsula,
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almost 800 miles
of beautiful coastline
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stretching all the way
from the United States
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border wall in the North,
to the Southern tip,
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the Arch in
Los Cabos.
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To drive it would
take over 24 hours,
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and what some call
the ultimate road trip through
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seaside port towns,
wine country, fishing villages
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and major
tourist destinations,
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but the gateway
for this journey
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is right up here at the top,
on the border wall in Tijuana.
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We've all heard
something about this place,
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but what's
the real Tijuana?
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For me, the best place
to start is
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the beating heart of the city,
the street food.
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(meat cleaver chops)
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>> Pati: That is the sound
of my mouth watering.
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>> First bite in Tijuana!
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Mmm, mmm, mmm!
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>> Pati: Tortas Wash is
Tijuana's first torta stand,
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and this place
is legendary.
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They only sell one thing,
Torta with Carne Asada,
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that's it,
and the name "wash"?
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Just look over to the left,
Tijuana's first
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and most delicious tortas
are at the car wash.
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It has the crust
of like a ciabatta,
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but it goes so well
with the meat that is
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really nicely marinated.
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Pati: Tortas Wash is
a family-run business
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since it was founded.
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Manuel is one of five brothers
who inherited the stand
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from their father who
opened it in 1964.
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Like so many
delicious things in Tijuana,
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this torta was born
out of a craving.
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And remember what
I said about people
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making it up
as they go here?
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This torta is the
perfect example.
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What's the
story of Tortas wash,
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because the only thing
I know is that
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it's the longest standing,
best tortas in Tijuana.
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>> My father started.
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>> And your dad
came from where?
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>> Jalisco, he is
from Jalisco.
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He was working at Wash Mobile,
and the owner at that place
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asked him to cook something
to eat because at that time
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there was no food
around there.
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He started selling tacos,
and one day he bought
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some bread for him,
and he put meat in the bread -
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>> Just because he
loved bread, or?
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>> It was the first
time someone did that.
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>> It was the first time
that instead of doing
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a carne asada taco
they put it in a torta.
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>> Yes.
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>> And then it
became an insane hit?
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>> Yeah.
>> Oh, he wants four.
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>> This is the best
torta of Tijuana.
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>> You've been eating
these tortas for how long?
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>> 54 years.
>> But how old are you?
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>> 54!
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>> Oh so since
you were born -
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>> If I want tortas,
I go here.
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>> Oh, a loyal customer!
05:13.400 --> 05:15.100 align:start position:40% line:79.33% size:17.5%
>> Yes!
>> (laughs)
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♪
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>> So here in Tijuana there's
- it's like this bottleneck,
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or this hub of Mexicans
from all over Mexico, right?
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>> Yes.
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>> And when you're
telling me about the bread,
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this is the bread
that comes from Jalisco.
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It feels like here
you guys have no rules,
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your dad just made the
torta he wanted to make.
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>> He made the bread,
the torta, for him that time.
05:40.900 --> 05:42.933 align:start position:17.5% line:79.33% size:62.5%
>> Most of your customers
have been here
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since you were
a little boy.
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>> Yes.
05:45.400 --> 05:47.000 align:start position:27.5% line:79.33% size:45%
>> So it's like an
extended family thing.
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>> Yes, we are
brothers, cousins,
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nephews, brothers-in-law -
all of them.
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>> What does it feel like
to be part of this
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family tradition and
to be carrying it on?
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>> A lot of joy.
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I'm proud of my relatives and
father who started from nothing.
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>> You guys kind of
did the American dream,
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but South of the border.
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You're living
the Tijuana dream.
06:11.200 --> 06:13.166 align:start position:25% line:79.33% size:50%
>> I think so, yeah.
>> Yeah.
06:14.266 --> 06:16.266 align:start position:10% line:10% size:32.5%
(birds chirp)
06:16.333 --> 06:20.166 align:start position:10% line:10% size:62.5%
>> The food in Tijuana is
so outrageously delicious,
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especially the street food,
and what you find everywhere
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are tacos.
06:25.800 --> 06:28.733 align:start position:12.5% line:79.33% size:72.5%
These tacos that I'm going to
show you to make are called
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Tacos Gobernador.
06:30.633 --> 06:35.533 align:start position:22.5% line:79.33% size:55%
They have a very tasty
and chunky shrimp filling,
06:35.600 --> 06:38.533 align:start position:35% line:79.33% size:27.5%
and they're
overloaded with cheese.
06:38.600 --> 06:42.800 align:start position:27.5% line:79.33% size:47.5%
I'm cutting one and
a half white onions,
06:42.866 --> 06:46.566 align:start position:17.5% line:79.33% size:62.5%
and some gobernador tacos
have poblano chiles,
06:46.633 --> 06:49.500 align:start position:15% line:79.33% size:70%
some have green bell pepper,
now you know
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where I stand on this one:
poblano chiles all the way,
06:53.366 --> 06:57.133 align:start position:10% line:79.33% size:77.5%
a thousand times a poblano over
a green bell pepper because
06:57.200 --> 07:01.833 align:start position:22.5% line:79.33% size:55%
the poblano is just so
charming and they have
07:01.900 --> 07:06.066 align:start position:42.5% line:79.33% size:17.5%
so much
depth of flavor.
07:06.133 --> 07:10.500 align:start position:27.5% line:79.33% size:47.5%
Five garlic cloves,
we're gonna chop them,
07:10.566 --> 07:15.233 align:start position:10% line:79.33% size:77.5%
and I'm using two roma tomatoes
cored and seeded.
07:15.300 --> 07:19.733 align:start position:17.5% line:79.33% size:65%
I have a non-stick skillet
over medium-high heat,
07:19.800 --> 07:24.500 align:start position:30% line:79.33% size:42.5%
and I'm gonna add
4 tablespoons of butter.
07:24.566 --> 07:29.100 align:start position:30% line:79.33% size:42.5%
Onion and poblano
with butter is like this
07:29.166 --> 07:31.100 align:start position:20% line:84.67% size:57.5%
crazy good combination.
07:31.166 --> 07:34.366 align:start position:12.5% line:79.33% size:75%
There's something about chiles
and anything that has to do
07:34.433 --> 07:38.166 align:start position:17.5% line:79.33% size:60%
with a milk product that
tames the heat of the chiles.
07:38.233 --> 07:41.600 align:start position:27.5% line:79.33% size:40%
And also shrimp!
I mean, shrimp love butter.
07:41.666 --> 07:46.766 align:start position:15% line:79.33% size:72.5%
Now we're gonna let the onion
and poblanos cook 3 - 4 minutes.
07:46.833 --> 07:49.800 align:start position:27.5% line:79.33% size:45%
We really want the
onion to soften and
07:49.866 --> 07:54.966 align:start position:10% line:79.33% size:77.5%
the poblanos to start releasing
their heat and flavor.
07:55.033 --> 07:58.300 align:start position:20% line:79.33% size:60%
Delicious, now I'm gonna
go get the shrimp.
08:02.066 --> 08:03.400 align:start position:45% line:84.67% size:10%
Mmm.
08:03.466 --> 08:07.000 align:start position:22.5% line:79.33% size:52.5%
So I'm gonna cut them
into bite-sized pieces,
08:07.066 --> 08:10.633 align:start position:17.5% line:79.33% size:62.5%
I just want to make these
easy for me to assemble,
08:10.700 --> 08:13.733 align:start position:32.5% line:79.33% size:32.5%
and they also
cook more evenly.
08:13.800 --> 08:17.100 align:start position:22.5% line:79.33% size:55%
I started making these
shrimp tacos right after
08:17.166 --> 08:19.200 align:start position:22.5% line:84.67% size:55%
I came back from Baja.
08:19.266 --> 08:23.033 align:start position:17.5% line:79.33% size:62.5%
I made them for the boys,
and they loved them,
08:23.100 --> 08:25.766 align:start position:20% line:79.33% size:60%
and I loved them because
you can make a meal
08:25.833 --> 08:29.433 align:start position:25% line:79.33% size:50%
for an entire family
in 10 minutes.
08:29.500 --> 08:33.400 align:start position:25% line:79.33% size:45%
This is the moment
we've been waiting for,
08:33.466 --> 08:36.966 align:start position:17.5% line:79.33% size:60%
which is when the onions
have just began to brown.
08:37.033 --> 08:39.866 align:start position:30% line:79.33% size:35%
I'm adding the
garlic right now,
08:39.933 --> 08:42.733 align:start position:25% line:79.33% size:50%
so now this is gonna
go really fast.
08:42.800 --> 08:45.800 align:start position:32.5% line:79.33% size:32.5%
I'm gonna add
the tomatoes,
08:45.866 --> 08:49.133 align:start position:30% line:79.33% size:40%
3 tablespoons of
chipotle in adobo sauce.
08:49.200 --> 08:52.133 align:start position:17.5% line:79.33% size:60%
You may be wondering why
one chile with another chile?
08:52.200 --> 08:56.933 align:start position:22.5% line:79.33% size:57.5%
Because chiles love the
company of other chiles.
08:57.000 --> 09:01.833 align:start position:27.5% line:79.33% size:47.5%
About 2 tablespoons
of tomato paste,
09:01.900 --> 09:04.933 align:start position:27.5% line:79.33% size:45%
it's gonna give it
a little bit more sweetness.
09:05.000 --> 09:08.300 align:start position:22.5% line:79.33% size:50%
This looks like such
a delicious mess already,
09:08.366 --> 09:11.066 align:start position:35% line:79.33% size:25%
and I love
delicious messes.
09:11.133 --> 09:15.366 align:start position:20% line:79.33% size:55%
I'm adding 2 teaspoons
of your favorite sauce,
09:15.433 --> 09:19.500 align:start position:22.5% line:79.33% size:55%
Worcestershire sauce —
"W sauce"!
09:19.566 --> 09:24.066 align:start position:20% line:79.33% size:60%
Half a teaspoon of salt,
and I'm gonna add
09:24.133 --> 09:27.933 align:start position:10% line:79.33% size:77.5%
the shrimp right in the middle,
a pound and a half,
09:28.000 --> 09:30.266 align:start position:32.5% line:79.33% size:35%
and this looks
so pretty already,
09:30.333 --> 09:35.566 align:start position:12.5% line:79.33% size:72.5%
and I want to cook these just
until the shrimp cooks through,
09:35.633 --> 09:37.500 align:start position:32.5% line:79.33% size:37.5%
I don't want to
overcook the shrimp,
09:37.566 --> 09:42.533 align:start position:20% line:79.33% size:62.5%
I want it to be crisp and
stay really plump and sweet,
09:42.600 --> 09:47.166 align:start position:12.5% line:79.33% size:72.5%
I want it to have a nice deep
bite when I bite into it,
09:47.233 --> 09:49.966 align:start position:32.5% line:79.33% size:35%
so it's really
gonna take a minute.
09:50.033 --> 09:54.733 align:start position:30% line:79.33% size:40%
I'm gonna add my
tortillas in the comale.
09:54.800 --> 09:58.500 align:start position:20% line:79.33% size:60%
Shredded Oaxaca cheese -
not just a little,
09:58.566 --> 10:01.866 align:start position:27.5% line:79.33% size:42.5%
I'm adding, like,
a mountain of cheese.
10:01.933 --> 10:06.266 align:start position:12.5% line:79.33% size:75%
When you're making quesadillas
or these shrimp tacos,
10:06.333 --> 10:08.666 align:start position:30% line:79.33% size:40%
and you want the
cheese to melt faster,
10:08.733 --> 10:11.400 align:start position:30% line:79.33% size:40%
then you fold it
like a quesadilla,
10:11.466 --> 10:14.466 align:start position:30% line:79.33% size:40%
and you know why
this is incredible?
10:14.533 --> 10:17.500 align:start position:27.5% line:79.33% size:47.5%
You want the cheese
to start melting,
10:17.566 --> 10:21.833 align:start position:20% line:79.33% size:60%
come out of the tortilla
and go into the comale
10:21.900 --> 10:24.033 align:start position:27.5% line:79.33% size:45%
and start creating
a crust which is
10:24.100 --> 10:27.233 align:start position:22.5% line:79.33% size:52.5%
what we Mexicans call
"Chicharron de queso"
10:27.300 --> 10:32.500 align:start position:22.5% line:79.33% size:52.5%
which is so delicious
my mouth is watering right now.
10:32.566 --> 10:36.166 align:start position:27.5% line:79.33% size:42.5%
I'm gonna add the
shrimp gobernador mixture
10:36.233 --> 10:40.133 align:start position:30% line:79.33% size:37.5%
right in there,
mmm, mmm, mmm!
10:41.666 --> 10:45.566 align:start position:20% line:79.33% size:57.5%
Oh look at that cheese,
that is just perfect,
10:45.633 --> 10:49.400 align:start position:27.5% line:79.33% size:40%
that super messy
cheese is just perfect.
10:49.466 --> 10:52.433 align:start position:27.5% line:84.67% size:42.5%
Oh, look at that!
10:52.500 --> 10:56.066 align:start position:22.5% line:79.33% size:55%
A little pickled chile
and red onion.
11:00.733 --> 11:02.933 align:start position:37.5% line:84.67% size:22.5%
Mmm. Mmm!
11:03.000 --> 11:07.933 align:start position:32.5% line:79.33% size:37.5%
It is so crispy
and gooey and tasty,
11:08.000 --> 11:11.000 align:start position:22.5% line:79.33% size:55%
and the shrimp is just
cooked to perfection.
11:11.066 --> 11:13.266 align:start position:27.5% line:79.33% size:45%
You guys, for your
next taco night,
11:13.333 --> 11:16.966 align:start position:20% line:79.33% size:60%
taco Tuesday, I give you
the gobernador taco.
11:20.966 --> 11:24.500 align:start position:12.5% line:79.33% size:70%
>> Pati: So much of Mexican
cuisine is about tradition.
11:24.566 --> 11:26.833 align:start position:22.5% line:79.33% size:47.5%
Thousands of years
of recipes and techniques
11:26.900 --> 11:29.633 align:start position:25% line:79.33% size:42.5%
passed down from
generation to generation.
11:29.700 --> 11:32.033 align:start position:27.5% line:79.33% size:40%
That is not the
story of Tijuana,
11:32.100 --> 11:35.433 align:start position:20% line:79.33% size:60%
where the food scene is
constantly reinventing itself.
11:35.500 --> 11:38.633 align:start position:15% line:79.33% size:62.5%
One of the chefs leading
the way is this wild man,
11:38.700 --> 11:40.700 align:start position:20% line:84.67% size:57.5%
Miguel Angel Guerrero.
11:40.766 --> 11:44.366 align:start position:10% line:10% size:60%
Miguel and his wife Judy
own La Querencia together.
11:44.433 --> 11:48.400 align:start position:25% line:79.33% size:42.5%
They're proud of
everything Baja has to offer.
11:48.466 --> 11:52.733 align:start position:10% line:79.33% size:77.5%
>> We have Baja California with
the best seas that we can have.
11:52.800 --> 11:55.733 align:start position:12.5% line:79.33% size:72.5%
>> You have the Sea of Cortez
and the Pacific Ocean.
11:55.800 --> 11:59.666 align:start position:17.5% line:79.33% size:62.5%
>> We have a lot of fish,
meat, whatever you can think,
11:59.733 --> 12:04.000 align:start position:17.5% line:79.33% size:62.5%
Baja California Republica
has it all.
12:04.066 --> 12:07.100 align:start position:17.5% line:79.33% size:57.5%
>> Pati: Tijuana dates
back to the late 1800s,
12:07.166 --> 12:09.733 align:start position:30% line:79.33% size:40%
not that old by
Mexican standards.
12:09.800 --> 12:12.566 align:start position:17.5% line:79.33% size:62.5%
Instead of talking about
history and traditions,
12:12.633 --> 12:15.766 align:start position:27.5% line:79.33% size:45%
most conversation
here is focused North.
12:15.833 --> 12:18.966 align:start position:22.5% line:79.33% size:50%
>> Tijuana is a very
young city still with
12:19.033 --> 12:23.700 align:start position:22.5% line:79.33% size:50%
the most interesting
frontier, California.
12:23.766 --> 12:27.766 align:start position:12.5% line:79.33% size:72.5%
>> Pati: Being located right
on the border of California,
12:27.833 --> 12:32.166 align:start position:17.5% line:79.33% size:65%
Tijuana draws people from
every different state in Mexico.
12:32.233 --> 12:37.366 align:start position:10% line:79.33% size:75%
They all come to the frontier
in search of opportunity.
12:37.433 --> 12:40.366 align:start position:20% line:79.33% size:55%
>> The opportunity may
be to cross the border.
12:40.433 --> 12:43.566 align:start position:25% line:79.33% size:50%
Some people made it,
some people didn't,
12:43.633 --> 12:45.566 align:start position:22.5% line:84.67% size:55%
and so they stay here.
12:45.633 --> 12:47.700 align:start position:20% line:79.33% size:57.5%
>> You have people here
that are adventurous.
12:47.766 --> 12:50.866 align:start position:20% line:79.33% size:57.5%
>> Yes, all the people,
they came from Puebla,
12:50.933 --> 12:57.033 align:start position:12.5% line:79.33% size:72.5%
Oaxaca or Yucatan, they bring
their ingredients to Tijuana
12:57.100 --> 13:00.733 align:start position:20% line:79.33% size:60%
so we grab them with the
products that we have,
13:00.800 --> 13:04.333 align:start position:22.5% line:79.33% size:50%
our fish, our meats,
and we made this cuisine.
13:04.400 --> 13:05.766 align:start position:30% line:79.33% size:37.5%
>> That's still
in the making!
13:05.833 --> 13:07.800 align:start position:42.5% line:79.33% size:17.5%
>> Yes!
Still in the making.
13:07.866 --> 13:09.933 align:start position:15% line:79.33% size:67.5%
>> Pati: Chef Miguel truly
embodies that adventurous
13:10.000 --> 13:12.033 align:start position:27.5% line:84.67% size:40%
Tijuana spirit.
13:12.100 --> 13:16.900 align:start position:25% line:79.33% size:52.5%
>> We're going to mix
seafood and wild game.
13:16.966 --> 13:18.033 align:start position:42.5% line:84.67% size:15%
>> Oh!
13:18.100 --> 13:22.066 align:start position:17.5% line:79.33% size:62.5%
>> It's gonna be grilled,
stuffed octopus tentacle.
13:22.133 --> 13:24.733 align:start position:27.5% line:79.33% size:42.5%
>> Surf and turf!
>> Kind of.
13:24.800 --> 13:26.833 align:start position:25% line:79.33% size:45%
>> Pati: From the
bounty of Baja,
13:26.900 --> 13:29.566 align:start position:25% line:79.33% size:45%
sausage made with
deer and jack rabbit,
13:29.633 --> 13:33.900 align:start position:22.5% line:79.33% size:50%
and grilled octopus
stuffed with olives and capers.
13:33.966 --> 13:36.333 align:start position:22.5% line:79.33% size:55%
>> Look at this 'cause
I've never seen octopus with
13:36.400 --> 13:39.100 align:start position:20% line:79.33% size:57.5%
potato this way, he has
the potato that he turned
13:39.166 --> 13:42.933 align:start position:17.5% line:79.33% size:65%
into spaghetti, and it has
- wait, wait, wait!
13:43.000 --> 13:44.966 align:start position:32.5% line:84.67% size:32.5%
(crew laughs)
13:45.033 --> 13:47.600 align:start position:27.5% line:79.33% size:47.5%
>> Under the potato
there's jalapeño.
13:47.666 --> 13:49.766 align:start position:25% line:79.33% size:47.5%
Pati: For creative
dishes like this,
13:49.833 --> 13:53.433 align:start position:15% line:79.33% size:65%
Chef Miguel relies on his
sous chef Maggie who brings
13:53.500 --> 13:56.466 align:start position:17.5% line:79.33% size:62.5%
more than just a helping
hand to his kitchen.
13:59.166 --> 14:01.100 align:start position:25% line:79.33% size:50%
>> Maggie comes from
Puebla and she works
14:01.166 --> 14:03.933 align:start position:30% line:79.33% size:40%
here with Miguel
so it just goes to prove
14:04.000 --> 14:07.133 align:start position:22.5% line:79.33% size:55%
how Tijuana has people
from all over Mexico.
14:07.200 --> 14:10.766 align:start position:10% line:79.33% size:80%
>> She brings all the stuff from
Puebla and puts it into Baja.
14:10.833 --> 14:13.700 align:start position:27.5% line:79.33% size:42.5%
>> So this is the
one Miguel did,
14:13.766 --> 14:17.266 align:start position:25% line:79.33% size:47.5%
so here we have the
hunter caveman version,
14:17.333 --> 14:21.633 align:start position:17.5% line:79.33% size:65%
Miguel Angel, and then you
have the female touch of Maggie.
14:21.700 --> 14:24.833 align:start position:30% line:79.33% size:40%
You can compare,
woman power!
14:24.900 --> 14:26.266 align:start position:20% line:84.67% size:60%
Now you're gonna fry it.
14:26.333 --> 14:29.033 align:start position:27.5% line:79.33% size:45%
This inventiveness
and creativity,
14:29.100 --> 14:32.400 align:start position:15% line:79.33% size:65%
is that a huge part of the
cuisine of Baja in Tijuana?
14:32.466 --> 14:34.666 align:start position:17.5% line:79.33% size:62.5%
>> It is, we're making it
right now in this moment.
14:34.733 --> 14:36.633 align:start position:35% line:79.33% size:32.5%
We don't have
a cuisine of Baja,
14:36.700 --> 14:39.366 align:start position:27.5% line:79.33% size:45%
we're making it in
this moment in particular.
14:47.933 --> 14:50.766 align:start position:35% line:84.67% size:30%
>> Mmm. Mmm!
14:50.833 --> 14:52.666 align:start position:30% line:79.33% size:40%
It's incredible.
>> I'm glad you like it.
14:52.733 --> 14:54.233 align:start position:30% line:79.33% size:40%
>> You should be
so proud!
14:54.300 --> 14:56.066 align:start position:37.5% line:79.33% size:27.5%
You have to
finish it with me.
14:59.933 --> 15:02.533 align:start position:10% line:10% size:32.5%
(birds chirp)
15:02.600 --> 15:04.700 align:start position:10% line:10% size:55%
>> In my kitchen here,
I already shared with you
15:04.766 --> 15:08.900 align:start position:25% line:10% size:45%
some shrimp tacos,
now wait until you see this
15:08.966 --> 15:12.300 align:start position:30% line:79.33% size:37.5%
Chorizo Stuffed
Pork Roast.
15:12.366 --> 15:15.566 align:start position:22.5% line:79.33% size:50%
We're going to start
with a 3-chile adobo,
15:15.633 --> 15:19.066 align:start position:12.5% line:79.33% size:72.5%
and this is very simple to do
because you already know
15:19.133 --> 15:22.800 align:start position:17.5% line:79.33% size:65%
what an adobo is, an adobo
is a chile-based sauce
15:22.866 --> 15:25.100 align:start position:20% line:79.33% size:60%
that has some seasoning,
a little vinegar.
15:25.166 --> 15:27.433 align:start position:30% line:79.33% size:42.5%
Today we're going
to use three chiles,
15:27.500 --> 15:31.800 align:start position:15% line:79.33% size:72.5%
so we have the guajillo which
is just a very mild chile that's
15:31.866 --> 15:35.566 align:start position:32.5% line:79.33% size:35%
very pleasing,
it's like a comforting base,
15:35.633 --> 15:38.766 align:start position:17.5% line:79.33% size:62.5%
then we have the pasilla,
this is very bitter,
15:38.833 --> 15:41.533 align:start position:22.5% line:79.33% size:50%
and the ancho, which
looks very different.
15:41.600 --> 15:44.533 align:start position:27.5% line:79.33% size:47.5%
This is a sweet and
a little chocolatey,
15:44.600 --> 15:47.600 align:start position:17.5% line:79.33% size:65%
but anyway, you have three
very different ingredients
15:47.666 --> 15:48.833 align:start position:32.5% line:79.33% size:35%
that are going
to make
15:48.900 --> 15:52.800 align:start position:22.5% line:79.33% size:50%
a really fascinating
and rich tasting adobo.
15:52.866 --> 15:55.933 align:start position:12.5% line:79.33% size:75%
I'm using two guajillo chiles,
two pasilla chiles,
15:56.000 --> 15:58.333 align:start position:22.5% line:84.67% size:52.5%
and two ancho chiles.
15:58.400 --> 16:02.300 align:start position:27.5% line:79.33% size:42.5%
One garlic clove,
one roma tomato,
16:02.366 --> 16:07.033 align:start position:17.5% line:79.33% size:65%
pour some water just until
they're nice and covered,
16:07.100 --> 16:11.800 align:start position:12.5% line:79.33% size:72.5%
and then I'm gonna bring them
to a medium simmer
16:11.866 --> 16:13.866 align:start position:40% line:79.33% size:22.5%
for about
10 - 12 minutes.
16:13.933 --> 16:17.000 align:start position:27.5% line:79.33% size:42.5%
While that cooks,
I'm gonna get my filling.
16:17.066 --> 16:19.666 align:start position:27.5% line:79.33% size:45%
Couple tablespoons
of vegetable oil,
16:19.733 --> 16:23.300 align:start position:20% line:79.33% size:57.5%
and I have half a pound
of Mexican-style chorizo,
16:23.366 --> 16:27.666 align:start position:30% line:79.33% size:40%
and I have about
3-ounces of bacon.
16:27.733 --> 16:29.666 align:start position:32.5% line:79.33% size:32.5%
I'm gonna add
the chorizo.
16:29.733 --> 16:34.766 align:start position:15% line:79.33% size:70%
I always think of chorizo as
a happy and lively addition
16:34.833 --> 16:37.966 align:start position:17.5% line:79.33% size:62.5%
to whatever you add it to
'cause it has so much going on,
16:38.033 --> 16:40.766 align:start position:27.5% line:79.33% size:47.5%
it has the achiote,
it has the chiles,
16:40.833 --> 16:45.433 align:start position:12.5% line:79.33% size:75%
it has a complex flavor that's
going to be the base of
16:45.500 --> 16:49.366 align:start position:15% line:79.33% size:67.5%
the filling, and then we're
gonna add another meat in here,
16:49.433 --> 16:53.366 align:start position:12.5% line:79.33% size:75%
the pork bacon, and it's gonna
start frying in the rendered
16:53.433 --> 16:57.066 align:start position:27.5% line:79.33% size:47.5%
fat of the chorizo,
so mmm, double-mmm,
16:57.133 --> 16:59.700 align:start position:22.5% line:79.33% size:52.5%
because now the bacon
is going to start rendering
16:59.766 --> 17:03.600 align:start position:30% line:79.33% size:40%
its fat into the
fat of the chorizo.
17:03.666 --> 17:07.166 align:start position:25% line:79.33% size:52.5%
As the chorizo cooks,
it tends to clump together
17:07.233 --> 17:12.100 align:start position:10% line:79.33% size:77.5%
so you have to separate it with
your wooden spatula or spoon
17:12.166 --> 17:17.566 align:start position:12.5% line:79.33% size:72.5%
so you have a filling without
big chunks of chorizo.
17:17.633 --> 17:20.833 align:start position:12.5% line:79.33% size:75%
This is right when you want to
add the vegetables and fruits
17:20.900 --> 17:24.400 align:start position:20% line:79.33% size:55%
because the chorizo is
already nice and crisp.
17:24.466 --> 17:29.300 align:start position:22.5% line:79.33% size:50%
Half a cup of onion,
half a cup of celery,
17:29.366 --> 17:33.700 align:start position:37.5% line:79.33% size:27.5%
my plantain
that I just diced,
17:33.766 --> 17:36.533 align:start position:35% line:79.33% size:30%
and a little
green apple,
17:36.600 --> 17:39.200 align:start position:35% line:79.33% size:25%
1/3 cup of
slivered almonds.
17:39.266 --> 17:41.300 align:start position:30% line:79.33% size:40%
So here you have
a little bit of spicy,
17:41.366 --> 17:46.066 align:start position:10% line:79.33% size:77.5%
a little bit of salty, you have
that very soft mushy plantain,
17:46.133 --> 17:50.400 align:start position:15% line:79.33% size:67.5%
and then you have that acid
green apple and nice nutty
17:50.466 --> 17:54.733 align:start position:22.5% line:79.33% size:52.5%
crunch of the almond,
so this is a delicious filling,
17:54.800 --> 17:57.633 align:start position:27.5% line:79.33% size:45%
so we're gonna let
this continue to soften.
17:57.700 --> 18:01.833 align:start position:15% line:79.33% size:67.5%
We have the chiles that are
already rehydrated and
18:01.900 --> 18:06.366 align:start position:20% line:79.33% size:57.5%
plumped up, which means
we are ready to make our adobo.
18:10.500 --> 18:13.066 align:start position:17.5% line:79.33% size:62.5%
I'm gonna add about a cup
of the liquid because
18:13.133 --> 18:16.633 align:start position:25% line:79.33% size:47.5%
we love the liquid,
'cause look at the color,
18:16.700 --> 18:21.266 align:start position:17.5% line:79.33% size:67.5%
it's not only rich in color
but it's very rich in taste,
18:21.333 --> 18:25.033 align:start position:30% line:79.33% size:40%
2 tablespoons of
white distilled vinegar,
18:25.100 --> 18:27.733 align:start position:35% line:79.33% size:30%
1/4 teaspoon
of cumin,
18:27.800 --> 18:31.400 align:start position:30% line:79.33% size:37.5%
1/2 a teaspoon,
so a little more of allspice,
18:31.466 --> 18:35.233 align:start position:32.5% line:79.33% size:35%
and 1 teaspoon
of oregano.
18:35.300 --> 18:37.300 align:start position:32.5% line:79.33% size:32.5%
Have a little
bit of salt,
18:37.366 --> 18:41.566 align:start position:27.5% line:79.33% size:45%
we are adding some
black pepper too.
18:41.633 --> 18:45.533 align:start position:17.5% line:79.33% size:62.5%
We're going to puree this
until completely smooth,
18:45.600 --> 18:49.700 align:start position:25% line:79.33% size:50%
and this is gonna be
our 3-chile adobo.
18:49.766 --> 18:53.766 align:start position:30% line:84.67% size:37.5%
(blender whirs)
18:58.533 --> 19:01.200 align:start position:40% line:84.67% size:17.5%
>> Mmm.
19:01.266 --> 19:06.500 align:start position:17.5% line:79.33% size:62.5%
I wanna get the pork loin
from the refrigerator.
19:06.566 --> 19:10.633 align:start position:30% line:79.33% size:35%
So we're gonna
butterfly this pork loin,
19:10.700 --> 19:13.633 align:start position:25% line:79.33% size:50%
and you can ask your
butcher to butterfly it for you,
19:13.700 --> 19:16.066 align:start position:27.5% line:79.33% size:47.5%
but it's really fun
to butterfly meat.
19:16.133 --> 19:19.833 align:start position:22.5% line:79.33% size:50%
You're gonna make an
incision about 1/4 inch deep,
19:19.900 --> 19:24.933 align:start position:27.5% line:79.33% size:42.5%
and then you just
start unrolling the meat.
19:25.000 --> 19:29.166 align:start position:30% line:79.33% size:42.5%
In Mexico we love
making stuffed roasts,
19:29.233 --> 19:31.600 align:start position:35% line:79.33% size:25%
we call it
"lomo relleno".
19:37.400 --> 19:40.700 align:start position:17.5% line:79.33% size:60%
Cover it in plastic wrap
'cause I want to pound it
19:40.766 --> 19:42.800 align:start position:30% line:84.67% size:40%
to make it even.
19:42.866 --> 19:46.133 align:start position:32.5% line:84.67% size:32.5%
(pounds meat)
19:46.200 --> 19:48.333 align:start position:20% line:79.33% size:60%
>> The great thing about
pounding it is that
19:48.400 --> 19:50.766 align:start position:35% line:79.33% size:27.5%
you're also
tenderizing it.
19:50.833 --> 19:55.333 align:start position:15% line:79.33% size:67.5%
We're gonna add some of the
adobo on the baking sheet,
19:55.400 --> 19:57.733 align:start position:32.5% line:79.33% size:35%
spread some of
that adobo.
20:00.066 --> 20:05.866 align:start position:17.5% line:79.33% size:65%
Now I'm gonna add the rest
of the adobo right on top.
20:05.933 --> 20:09.466 align:start position:15% line:79.33% size:65%
Look at this, I mean, this
is just making me so happy.
20:09.533 --> 20:13.233 align:start position:30% line:79.33% size:40%
I love food like
this so very much.
20:13.300 --> 20:17.200 align:start position:17.5% line:79.33% size:60%
It's food that makes you
just wanna jump in there,
20:17.266 --> 20:19.833 align:start position:27.5% line:79.33% size:45%
it's an incredibly
delicious adobo,
20:19.900 --> 20:22.300 align:start position:32.5% line:79.33% size:37.5%
and look at the
beautiful piece of meat,
20:22.366 --> 20:24.066 align:start position:37.5% line:79.33% size:27.5%
and look at
the filling!
20:24.133 --> 20:28.300 align:start position:32.5% line:84.67% size:35%
It's just mmm!
20:28.366 --> 20:32.000 align:start position:32.5% line:79.33% size:37.5%
So now I'm just
gonna start rolling.
20:32.066 --> 20:35.833 align:start position:27.5% line:79.33% size:47.5%
Tie it up and cover
with aluminum foil.
20:35.900 --> 20:39.500 align:start position:10% line:79.33% size:77.5%
I'm gonna roast this like this,
covered, for 50 minutes.
20:39.566 --> 20:42.900 align:start position:30% line:79.33% size:42.5%
After 50 minutes,
take the foil off,
20:42.966 --> 20:45.300 align:start position:22.5% line:79.33% size:52.5%
raise the temperature
to 400 degrees,
20:45.366 --> 20:48.066 align:start position:15% line:79.33% size:67.5%
put it back in the oven and
roast for another 20 minutes,
20:48.133 --> 20:50.466 align:start position:35% line:79.33% size:32.5%
just until it
browns on top.
20:52.066 --> 20:56.000 align:start position:17.5% line:10% size:60%
>> Pati: In Tijuana the
food scene is unexpected,
20:56.066 --> 21:00.133 align:start position:35% line:79.33% size:30%
playful and
constantly changing.
21:00.200 --> 21:04.233 align:start position:10% line:79.33% size:75%
One of the reasons for that -
Tijuana is bustling with
21:04.300 --> 21:08.566 align:start position:10% line:79.33% size:75%
young energy, young tourists,
locals and chefs.
21:08.633 --> 21:13.533 align:start position:12.5% line:79.33% size:72.5%
The millennial crowd here is
driving creativity and demand.
21:13.600 --> 21:17.266 align:start position:12.5% line:79.33% size:70%
Chef Ruffo Ibarra is one of
those innovative new chefs.
21:17.333 --> 21:20.766 align:start position:17.5% line:79.33% size:62.5%
We're sharing a drink at
Telefonica Gastro Park,
21:20.833 --> 21:24.566 align:start position:20% line:79.33% size:57.5%
a brewery with 10 - 15
delicious food trucks,
21:24.633 --> 21:28.000 align:start position:17.5% line:79.33% size:62.5%
a favorite local hangout
of the young crowd.
21:28.066 --> 21:31.266 align:start position:32.5% line:10% size:55%
So I see you're, like,
the young face of Baja.
21:31.333 --> 21:34.966 align:start position:22.5% line:10% size:67.5%
>> (laughs) There's younger
but I'm around there.
21:35.033 --> 21:38.600 align:start position:22.5% line:79.33% size:52.5%
We do have a very big
movement with young people,
21:38.666 --> 21:39.866 align:start position:22.5% line:84.67% size:52.5%
very creative people.
21:39.933 --> 21:42.500 align:start position:17.5% line:79.33% size:62.5%
Now they're entrepreneurs
or restaurant owners
21:42.566 --> 21:44.966 align:start position:27.5% line:79.33% size:45%
or they're opening
a food truck.
21:45.033 --> 21:49.100 align:start position:10% line:79.33% size:80%
So what happened is they started
a culture movement around food.
21:49.166 --> 21:50.833 align:start position:12.5% line:84.67% size:72.5%
>> Everybody's a foodie here.
21:50.900 --> 21:54.066 align:start position:10% line:79.33% size:80%
>> Every truck, every taco stand
has a personality.
21:54.133 --> 21:57.000 align:start position:30% line:79.33% size:40%
>> This new Baja
cuisine that's really young.
21:57.066 --> 21:58.166 align:start position:40% line:84.67% size:17.5%
>> Yes.
21:58.233 --> 22:01.066 align:start position:17.5% line:79.33% size:62.5%
>> And I'm wondering what
ignited the creation of it?
22:01.133 --> 22:04.600 align:start position:27.5% line:79.33% size:47.5%
Like was it Tijuana
trying to find it's voice?
22:04.666 --> 22:07.766 align:start position:22.5% line:79.33% size:52.5%
>> There are two very
important chapters of Tijuana
22:07.833 --> 22:09.400 align:start position:30% line:79.33% size:37.5%
to end up where
we are right now.
22:09.466 --> 22:11.666 align:start position:35% line:79.33% size:32.5%
First, it was
prohibition in the states,
22:11.733 --> 22:15.233 align:start position:15% line:79.33% size:67.5%
so Tijuana became the party
scene for alcohol and gambling.
22:15.300 --> 22:18.066 align:start position:20% line:79.33% size:60%
Second chapter is a very
bad chapter for Tijuana,
22:18.133 --> 22:21.200 align:start position:30% line:79.33% size:40%
the cartels came
down and it got
22:21.266 --> 22:23.000 align:start position:27.5% line:84.67% size:47.5%
really, really bad.
22:23.066 --> 22:27.500 align:start position:12.5% line:79.33% size:72.5%
After this really bad era, we
actually do a really good job
22:27.566 --> 22:29.366 align:start position:22.5% line:84.67% size:55%
and get the city back.
22:29.433 --> 22:32.000 align:start position:20% line:79.33% size:60%
We changed the direction
from a party scene city
22:32.066 --> 22:33.666 align:start position:27.5% line:84.67% size:47.5%
to a cultural city.
22:33.733 --> 22:36.400 align:start position:22.5% line:79.33% size:50%
>> It seems that the
number one thing that
22:36.466 --> 22:38.833 align:start position:22.5% line:79.33% size:52.5%
people are coming for
is food.
22:38.900 --> 22:40.166 align:start position:40% line:84.67% size:17.5%
>> Yes.
22:40.233 --> 22:42.166 align:start position:17.5% line:79.33% size:62.5%
>> Pati: One of the many
fabulous food trucks
22:42.233 --> 22:44.733 align:start position:37.5% line:79.33% size:20%
here at
Telefonica Gastro Park,
22:44.800 --> 22:47.700 align:start position:25% line:79.33% size:45%
Humo, is owned by
a good friend of Ruffo's.
22:47.766 --> 22:49.333 align:start position:40% line:79.33% size:22.5%
>> Ruffo!
>> Is he your partner?
22:49.400 --> 22:50.766 align:start position:30% line:79.33% size:42.5%
>> Yeah, he's one
of my best friends.
22:50.833 --> 22:53.033 align:start position:37.5% line:79.33% size:22.5%
>> Pati:
Chef Giovanni Brassea.
22:53.100 --> 22:56.766 align:start position:15% line:79.33% size:67.5%
His pork and beef sausages
are packed with personality.
22:56.833 --> 22:58.633 align:start position:30% line:79.33% size:42.5%
>> We have only 3
things on the menu,
22:58.700 --> 22:59.800 align:start position:32.5% line:84.67% size:32.5%
so that's it.
22:59.866 --> 23:01.700 align:start position:20% line:79.33% size:62.5%
The one that you're gonna
order is gonna be the bacon,
23:01.766 --> 23:03.700 align:start position:27.5% line:79.33% size:47.5%
and the pork, those
are the two favorites.
23:03.766 --> 23:07.233 align:start position:10% line:79.33% size:80%
>> I love it when people tell me
what to do in their restaurant!
23:07.300 --> 23:11.133 align:start position:15% line:79.33% size:70%
Pati: This amazing sandwich
comes with sweet bacon sausage
23:11.200 --> 23:15.166 align:start position:17.5% line:79.33% size:62.5%
topped with bacon candy,
dijon mustard,
23:15.233 --> 23:17.633 align:start position:25% line:79.33% size:45%
cotija cheese and
house dressing.
23:17.700 --> 23:20.400 align:start position:27.5% line:84.67% size:45%
>> I am coming in!
23:20.466 --> 23:22.933 align:start position:37.5% line:79.33% size:27.5%
>> (laughs)
It's a big bite.
23:23.000 --> 23:23.733 align:start position:27.5% line:84.67% size:45%
>> This is like -
23:29.166 --> 23:32.933 align:start position:22.5% line:79.33% size:52.5%
>> The bread is soft,
it's crusty but not hard.
23:33.000 --> 23:35.966 align:start position:25% line:79.33% size:47.5%
You have the sweet,
and then you have the mustard
23:36.033 --> 23:39.166 align:start position:25% line:79.33% size:45%
which is tangy and
a little spicy so it's dijon.
23:39.233 --> 23:43.433 align:start position:17.5% line:79.33% size:62.5%
Pati: The hits just keep
on coming at Humo.
23:43.500 --> 23:46.866 align:start position:17.5% line:79.33% size:60%
Giovanni's next sausage
is pulled pork and beef
23:46.933 --> 23:52.466 align:start position:17.5% line:79.33% size:62.5%
topped with red cabbage,
paprika, and barbecue sauce.
23:52.533 --> 23:54.333 align:start position:30% line:79.33% size:40%
>> There you go,
you need a napkin.
23:54.400 --> 23:55.600 align:start position:20% line:84.67% size:60%
>> Completely different.
23:55.666 --> 23:58.666 align:start position:17.5% line:79.33% size:65%
A little bit spicy, I love
the combination of meats,
23:58.733 --> 24:01.100 align:start position:22.5% line:79.33% size:52.5%
and then the coleslaw
is a little tangy,
24:01.166 --> 24:02.500 align:start position:22.5% line:84.67% size:55%
and the corn is sweet.
24:02.566 --> 24:03.766 align:start position:27.5% line:79.33% size:42.5%
>> The way you're
describing it,
24:03.833 --> 24:05.900 align:start position:15% line:79.33% size:70%
I want to put you over here,
just sell the whole thing.
24:05.966 --> 24:08.600 align:start position:30% line:79.33% size:40%
>> (Pati laughs)
Okay, so this is the test.
24:08.666 --> 24:10.666 align:start position:15% line:79.33% size:70%
We have to show it to James,
because if something
24:10.733 --> 24:13.533 align:start position:17.5% line:79.33% size:65%
is really good, he'll take
a bite after I'm done.
24:16.266 --> 24:17.800 align:start position:30% line:84.67% size:40%
>> (Pati laughs)
24:17.866 --> 24:20.100 align:start position:47.5% line:84.67% size:5%
♪
24:30.000 --> 24:32.833 align:start position:22.5% line:79.33% size:52.5%
>> This is gonna make
for an amazing meal,
24:32.900 --> 24:36.700 align:start position:20% line:79.33% size:55%
but this is also gonna
make for amazing leftovers.
24:36.766 --> 24:41.533 align:start position:25% line:79.33% size:50%
Yes, oh my gosh, and
yes it looks gorgeous,
24:41.600 --> 24:43.866 align:start position:37.5% line:79.33% size:27.5%
and I am so
happy right now!
24:43.933 --> 24:48.366 align:start position:25% line:79.33% size:50%
I mean, this is just
so festive looking.
24:57.100 --> 24:59.800 align:start position:27.5% line:84.67% size:47.5%
>> Mmm, mhmm, mhmm.
24:59.866 --> 25:04.333 align:start position:10% line:10% size:45%
It's so incredibly
complexly layered,
25:04.400 --> 25:09.766 align:start position:10% line:10% size:77.5%
but not in an overpowering way,
it is just so festive and so
25:09.833 --> 25:13.600 align:start position:10% line:10% size:50%
delicious and really
talks about what I tasted
25:13.666 --> 25:18.433 align:start position:10% line:10% size:72.5%
in Tijuana and Baja, it's all
these incredible ingredients
25:18.500 --> 25:24.466 align:start position:10% line:10% size:55%
that end up being very
nurturing, filling family meals.
25:24.533 --> 25:27.166 align:start position:10% line:10% size:5%
♪
25:30.666 --> 25:33.266 align:start position:10% line:10% size:60%
>> Pati: For recipes and
information from this episode
25:33.333 --> 25:36.366 align:start position:10% line:10% size:22.5%
and more,
visit patijinich.com,
25:36.433 --> 25:38.200 align:start position:10% line:10% size:30%
and connect!
Find me on
25:38.266 --> 25:42.333 align:start position:10% line:10% size:70%
Facebook, Twitter, Instagram
and Pinterest @PatiJinich.
25:42.400 --> 25:45.533 align:start position:10% line:10% size:57.5%
>> Pati's Mexican Table
is made possible by:
25:45.600 --> 25:48.033 align:start position:27.5% line:84.67% size:47.5%
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25:51.133 --> 25:54.366 align:start position:47.5% line:84.67% size:5%
♪
26:01.766 --> 26:05.300 align:start position:32.5% line:79.33% size:35%
>> La Costeña.
Taste that transcends.
26:05.366 --> 26:10.200 align:start position:25% line:79.33% size:50%
More information at:
mexicorico.com
26:10.800 --> 26:12.700 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
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and family recipes.
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Tropical Cheese.
26:15.766 --> 26:18.366 align:start position:47.5% line:79.33% size:42.5%
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de Leche Caramel,
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proud to support
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♪ Avocados from Mexico
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>> The Ministry of
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Fisheries and Mexbest.
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Proud to support
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