1 00:00:02,166 --> 00:00:04,833 >> Pati Narrates: Today it's all about the classics. 2 00:00:04,900 --> 00:00:06,800 American classics. 3 00:00:06,866 --> 00:00:08,833 But I'm gonna "Mex" them up, 4 00:00:08,900 --> 00:00:12,166 I'm taking 3 beloved American dishes 5 00:00:12,233 --> 00:00:14,500 and giving them a new twist. 6 00:00:14,566 --> 00:00:19,466 First, Maryland Lump Crab Meat Dip with Roasted Chiles. 7 00:00:19,533 --> 00:00:22,233 Ooh, you can see how cheesy it is! 8 00:00:22,300 --> 00:00:25,466 Then Alan is helping me with an outrageous 9 00:00:25,533 --> 00:00:29,900 crunchy sweet and spicy Southern Fried Chicken. 10 00:00:29,966 --> 00:00:32,500 Oh my gosh, look at this! 11 00:00:32,566 --> 00:00:35,466 For dessert, chocolate pecan pie 12 00:00:35,533 --> 00:00:39,400 with a Mexican favorite - dulce de leche caramel. 13 00:00:39,466 --> 00:00:43,033 And nothing makes me happier than sharing new recipes 14 00:00:43,100 --> 00:00:45,566 with my three boys. 15 00:00:45,633 --> 00:00:47,333 >> I'll wait, I'll wait. >> You'll wait? 16 00:00:47,400 --> 00:00:49,800 Since when do we wait? >> Yeah, we don't wait. 17 00:00:49,866 --> 00:00:53,033 ♪ 18 00:01:06,766 --> 00:01:10,200 >> Pati's Mexican Table is made possible by: 19 00:01:10,266 --> 00:01:13,166 ♪ 20 00:01:25,700 --> 00:01:29,500 >> La Costeña. Taste that transcends. 21 00:01:29,566 --> 00:01:34,466 More information at mexicorico.com 22 00:01:34,966 --> 00:01:37,233 Over 40 years, bringing authentic 23 00:01:37,300 --> 00:01:38,200 Latin American flavors to your table. 24 00:01:38,266 --> 00:01:39,466 Tropical Cheese. 25 00:01:39,700 --> 00:01:42,733 >> Coronado Dulce de Leche Caramel, 26 00:01:42,800 --> 00:01:45,566 proud to support Pati's Mexican Table. 27 00:01:48,166 --> 00:01:50,366 ♪ Avocados from Mexico 28 00:01:50,433 --> 00:01:52,900 >> The Ministry Of Agriculture, Livestock, 29 00:01:52,966 --> 00:01:57,200 Rural Development, Fisheries And Mexbest. 30 00:02:00,366 --> 00:02:03,800 >> Today is all about American original classics, 31 00:02:03,866 --> 00:02:05,900 but I'm gonna "Mex" them up, 32 00:02:05,966 --> 00:02:08,433 and I'm gonna start with a crab dip. 33 00:02:08,500 --> 00:02:11,666 I'm gonna use crab from Maryland and give 34 00:02:11,733 --> 00:02:16,933 this crab dip a new name, it's gonna be called "Mary-Mex". 35 00:02:17,000 --> 00:02:19,066 1/4 cup of mayo. 36 00:02:19,133 --> 00:02:23,233 We're making a crab dip using crab from Maryland because 37 00:02:23,300 --> 00:02:27,333 I live in Maryland and I just wanted to do an homage 38 00:02:27,400 --> 00:02:33,133 to an ingredient that is known and loved in this place 39 00:02:33,200 --> 00:02:36,766 which has been my home for the past 20 years. 40 00:02:36,833 --> 00:02:39,633 1/4 cup of Mexican crema. 41 00:02:39,700 --> 00:02:45,900 Crema adds a tangy and salty layer to that creamy, 42 00:02:45,966 --> 00:02:49,266 sweet taste from the mayo. 43 00:02:49,333 --> 00:02:51,266 So I'll mix this up. 44 00:02:51,333 --> 00:02:56,166 1/4 cup of cotija cheese which is salty and dry and has 45 00:02:56,233 --> 00:03:00,133 that aged flavor sort of like parmesan so you can think of 46 00:03:00,200 --> 00:03:05,133 cotija cheese as the Mexican version of parmesan cheese. 47 00:03:05,200 --> 00:03:08,133 1/2 a cup of muenster cheese. 48 00:03:08,200 --> 00:03:13,533 1 teaspoon of worcestershire sauce. 49 00:03:13,600 --> 00:03:18,766 1 tablespoon of fresh squeezed lime juice. 50 00:03:18,833 --> 00:03:21,500 1 teaspoon of cayenne pepper. 51 00:03:21,566 --> 00:03:26,600 3 tablespoons of these chiles, but I'm gonna chop them 52 00:03:26,666 --> 00:03:30,733 and this is a really, really fun Mexican ingredient. 53 00:03:30,800 --> 00:03:35,333 These chiles are serrano or jalapeño chiles that have 54 00:03:35,400 --> 00:03:38,766 been roasted or charred, and then the chiles, 55 00:03:38,833 --> 00:03:43,166 after they have been roasted, are marinated in a mix of 56 00:03:43,233 --> 00:03:46,766 soy and lime juice, and then onion gets added, 57 00:03:46,833 --> 00:03:55,166 so you get this salty citrusy vinegar taste that permeates 58 00:03:55,233 --> 00:03:58,300 the chiles and makes them a little bit briny and 59 00:03:58,366 --> 00:04:01,833 pickled but in a very delicious way. 60 00:04:01,900 --> 00:04:05,133 Then I'll add 4 scallions and I'll thinly slice 61 00:04:05,200 --> 00:04:08,800 the white parts and the light green parts. 62 00:04:08,866 --> 00:04:13,200 I love giving a Mexican twist to American classic recipes, 63 00:04:13,266 --> 00:04:15,666 and it took me a while to get here because 64 00:04:15,733 --> 00:04:18,166 right after I moved to the U.S. 65 00:04:18,233 --> 00:04:22,266 I wasn't mixing things up that much until I realized there were 66 00:04:22,333 --> 00:04:25,633 things already in the Mexican repertoire and 67 00:04:25,700 --> 00:04:29,666 the American repertoire that were already bi-cultural, 68 00:04:29,733 --> 00:04:34,866 and I realized "hey, there's an open door here for me to play", 69 00:04:34,933 --> 00:04:37,300 and since then I've been playing, 70 00:04:37,366 --> 00:04:41,000 and my boys love it when I create these dishes. 71 00:04:41,066 --> 00:04:44,100 So I have this mix here and I'll add 72 00:04:44,166 --> 00:04:48,166 1 pound of Maryland lump crab. 73 00:04:48,233 --> 00:04:50,800 This is so easy! 74 00:04:50,866 --> 00:04:55,833 So I'll scrape it onto this baking dish. 75 00:04:55,900 --> 00:05:01,166 You could eat it just like this, but by baking it in the oven 76 00:05:01,233 --> 00:05:05,500 it will all come together and that muenster cheese in there 77 00:05:05,566 --> 00:05:11,000 will melt and create a nice crust on the top. 78 00:05:11,066 --> 00:05:16,133 I left another 1/4 cup of the crumbled cotija cheese to 79 00:05:16,200 --> 00:05:20,000 sprinkle on top, and that browns beautifully 80 00:05:20,066 --> 00:05:22,866 when baked in the oven. 81 00:05:22,933 --> 00:05:25,733 So I have the oven at 350 degrees and 82 00:05:25,800 --> 00:05:29,733 I'll bake this for 30 minutes. 83 00:05:29,800 --> 00:05:32,600 Who doesn't love Southern fried chicken? 84 00:05:32,666 --> 00:05:37,233 I love it spicy so what I'll do is start with a marinade, 85 00:05:37,300 --> 00:05:40,100 and it's going to be buttermilk based, 86 00:05:40,166 --> 00:05:43,433 but I'll add a lot of flavor to that buttermilk. 87 00:05:43,500 --> 00:05:46,466 So I'll start by toasting some chiles! 88 00:05:46,533 --> 00:05:51,266 I'll add 4 guajillo chiles, and by now you should know 89 00:05:51,333 --> 00:05:55,333 it's subtle, bright, and just not spicy at all, 90 00:05:55,400 --> 00:06:00,566 but the chiles de arbol are super spicy, 91 00:06:00,633 --> 00:06:04,766 but they have the spicy element with a lot of flavor. 92 00:06:04,833 --> 00:06:11,466 It's smoky, rustic, charred, it's deep so I'll mix this too. 93 00:06:11,533 --> 00:06:16,966 So I have my comale and I'm toasting the 4 guajillos and 94 00:06:17,033 --> 00:06:22,266 the 4 chiles de arbol, and this is a basic Mexican technique 95 00:06:22,333 --> 00:06:26,166 when you want to bring back to life those dried chiles. 96 00:06:26,233 --> 00:06:29,566 So now we're waking them up, and you can see the fumes 97 00:06:29,633 --> 00:06:31,766 that are starting to rise. 98 00:06:31,833 --> 00:06:34,300 So even though the chile is dried, 99 00:06:34,366 --> 00:06:37,066 they're not toasted and dry and brittle, 100 00:06:37,133 --> 00:06:39,966 and we need to get them to the toasted stage so 101 00:06:40,033 --> 00:06:42,633 we can grind them. 102 00:06:42,700 --> 00:06:45,433 You see the color will change from the bright red 103 00:06:45,500 --> 00:06:48,733 in the guajillo to a darker brown, 104 00:06:48,800 --> 00:06:52,800 and in the chile de arbol, it's just gonna toast. 105 00:06:52,866 --> 00:06:55,466 That's good, we want that toasted. 106 00:06:55,533 --> 00:06:59,166 When you just toast your chiles and you want to grind them 107 00:06:59,233 --> 00:07:03,200 like I want to right now, don't do it immediately because 108 00:07:03,266 --> 00:07:08,033 when you toast your chiles, the oils release so the chiles 109 00:07:08,100 --> 00:07:10,433 won't actually be that dry. 110 00:07:10,500 --> 00:07:13,466 You have to let them dry for a second after you toast them. 111 00:07:13,533 --> 00:07:16,366 I'm gonna start flavoring my buttermilk. 112 00:07:16,433 --> 00:07:19,166 I have 3 cups of buttermilk, 113 00:07:19,233 --> 00:07:24,100 and it's not only going to give my chicken 114 00:07:24,166 --> 00:07:27,766 a tangy taste, but because it is acidic 115 00:07:27,833 --> 00:07:31,366 it's also going to tenderize the meat. 116 00:07:31,433 --> 00:07:36,500 I'm adding 1 teaspoon of salt, some freshly ground black pepper 117 00:07:36,566 --> 00:07:38,566 and it goes with the chiles. 118 00:07:38,633 --> 00:07:43,233 Mexican chiles love the company of black pepper. 119 00:07:43,300 --> 00:07:47,866 1/2 a cup of chipotle chiles in adobo and their sauce. 120 00:07:47,933 --> 00:07:51,766 The chipotle chile in adobo is one of the ingredients 121 00:07:51,833 --> 00:07:55,766 we use the most at home because it's an ingredient 122 00:07:55,833 --> 00:07:59,666 that's so complex in its flavors. 123 00:07:59,733 --> 00:08:05,833 You're adding sweet, spicy, rustic, smoky, tangy. 124 00:08:05,900 --> 00:08:10,300 And the last thing I'll add is this ground mixture 125 00:08:10,366 --> 00:08:14,800 of my dried chiles, and now that I toasted them 126 00:08:14,866 --> 00:08:18,100 they'll crumble, and now I can break them into 127 00:08:18,166 --> 00:08:19,533 my spice grinder. 128 00:08:19,600 --> 00:08:22,500 You can do this with a food processor, 129 00:08:22,566 --> 00:08:24,500 you can do this with your blender, 130 00:08:24,566 --> 00:08:27,766 you can also put these chiles in a little plastic bag 131 00:08:27,833 --> 00:08:31,166 and just roll your rolling pin right on top of them 132 00:08:31,233 --> 00:08:35,400 or hit them with a skillet and they will also grind. 133 00:08:39,300 --> 00:08:41,300 And these are ready. 134 00:08:41,366 --> 00:08:45,266 I'll add 1 tablespoon, and you can see how pretty it is, 135 00:08:45,333 --> 00:08:47,733 the colors. 136 00:08:47,800 --> 00:08:52,000 So the mixture looks beautiful. 137 00:08:53,433 --> 00:08:56,500 So I have a whole cut up chicken. 138 00:08:56,566 --> 00:09:02,600 I'll add some of the buttermilk mixture so it's in the bottom 139 00:09:02,666 --> 00:09:06,833 and I'll start adding my chicken. 140 00:09:06,900 --> 00:09:12,366 I think the first time I tried the American in U.S. 141 00:09:12,433 --> 00:09:15,433 fried chicken was when we moved to Dallas, 142 00:09:15,500 --> 00:09:19,766 they had really good fried chicken. 143 00:09:21,033 --> 00:09:26,166 And just think of what this will do to this chicken 'cause 144 00:09:26,233 --> 00:09:30,233 it has the tangy and salty buttermilk taste, 145 00:09:30,300 --> 00:09:33,133 it has the 3 different kinds of chiles. 146 00:09:33,200 --> 00:09:35,966 You can marinate this for just a couple of hours, 147 00:09:36,033 --> 00:09:39,500 but if you can marinate it for 48 hours 148 00:09:39,566 --> 00:09:42,633 it's gonna be even better. 149 00:09:48,833 --> 00:09:50,433 Mmm! 150 00:09:50,500 --> 00:09:53,533 I'm gonna finely chop the green parts of the scallions 151 00:09:53,600 --> 00:09:55,333 that I had reserved. 152 00:09:59,000 --> 00:10:01,600 Ooh, you can see how cheesy it is! 153 00:10:01,666 --> 00:10:05,400 Come see, come see! 154 00:10:05,466 --> 00:10:06,600 Mmm. 155 00:10:15,266 --> 00:10:16,800 Mmm. 156 00:10:16,866 --> 00:10:20,266 It's cheesy, it's creamy, mmm! 157 00:10:20,333 --> 00:10:24,166 It has that pickled rustic taste, 158 00:10:24,233 --> 00:10:27,533 my boys are gonna so love this, 159 00:10:27,600 --> 00:10:29,766 I'm gonna save the rest for them. 160 00:10:33,266 --> 00:10:38,500 >> I had never tried pecan pie until I moved to the U.S. 161 00:10:38,566 --> 00:10:40,500 My boys love it with chocolate, 162 00:10:40,566 --> 00:10:44,200 but today I'm making it very Mexican by making it 163 00:10:44,266 --> 00:10:47,966 a Dulce de Leche Caramel Chocolate Pecan Pie. 164 00:10:48,033 --> 00:10:50,566 I'm gonna make the crust in the food processor 165 00:10:50,633 --> 00:10:53,300 which I find to be the easiest thing. 166 00:10:53,366 --> 00:10:57,833 1 and 1/4 cups of flour, 1 teaspoon of sugar, 167 00:10:57,900 --> 00:11:02,800 a pinch of salt, and then I'll add 1 stick of butter, 168 00:11:02,866 --> 00:11:05,700 but it is really chilled and hard. 169 00:11:05,766 --> 00:11:08,833 You don't want it at room temperature because having 170 00:11:08,900 --> 00:11:11,666 those cold pieces of butter is what's going 171 00:11:11,733 --> 00:11:14,933 to make my dough very flaky when it cooks. 172 00:11:15,000 --> 00:11:18,800 So I'll start processing the dough, 173 00:11:18,866 --> 00:11:21,300 and you're not gonna process over low or high, 174 00:11:21,366 --> 00:11:24,133 you're just gonna pulse a few times. 175 00:11:24,200 --> 00:11:26,333 (food processor whirs) 176 00:11:28,733 --> 00:11:31,733 See, it looks very crumbly, 177 00:11:31,800 --> 00:11:34,800 and now I'll start adding cold water, 178 00:11:34,866 --> 00:11:37,433 and you also want to add cold water for the same reason 179 00:11:37,500 --> 00:11:40,100 you're adding the cold butter. 180 00:11:40,166 --> 00:11:44,533 2 tablespoons of cold water, and I'll pulse just until 181 00:11:44,600 --> 00:11:49,166 I'm able to cobble it up together, I'll show you. 182 00:11:55,233 --> 00:11:57,900 Okay, so I'll do a couple more tablespoons, 183 00:11:57,966 --> 00:12:02,266 see I want to keep on adding water and pulsing until 184 00:12:02,333 --> 00:12:07,000 I can grab the mixture here, and when I put it together 185 00:12:07,066 --> 00:12:12,266 with my hands, it should come together and stay together, 186 00:12:12,333 --> 00:12:14,066 so it needs a little bit more, 187 00:12:14,133 --> 00:12:16,966 so I'll add 2 more tablespoons. 188 00:12:17,033 --> 00:12:18,600 I'm gonna pulse again. 189 00:12:18,666 --> 00:12:20,800 (food processor whirs) 190 00:12:23,966 --> 00:12:28,300 Yes okay! We're there, let me show you why. 191 00:12:28,366 --> 00:12:33,500 When I grab the crumbled dough and I hold it together, 192 00:12:33,566 --> 00:12:35,133 it stays together. 193 00:12:35,200 --> 00:12:37,800 That's how you know you need to stop, 194 00:12:37,866 --> 00:12:41,233 and I don't want to play with this too much, 195 00:12:41,300 --> 00:12:43,766 I just want to make it come together because 196 00:12:43,833 --> 00:12:47,666 the whole point of this crust is to be really flaky, 197 00:12:47,733 --> 00:12:51,933 so I'm just cobbling it together and putting it here, 198 00:12:52,000 --> 00:12:55,833 right in the middle of my plastic wrap. 199 00:12:55,900 --> 00:12:57,766 We love pie at home. 200 00:12:57,833 --> 00:13:01,633 I don't make as much pie as my boys would love because 201 00:13:01,700 --> 00:13:05,166 I'm much better at making pound cake and cookies, 202 00:13:05,233 --> 00:13:07,266 and it is our American friends 203 00:13:07,333 --> 00:13:09,666 who have brought the American pies 204 00:13:09,733 --> 00:13:13,166 into our homes and it has been the demand of my boys that 205 00:13:13,233 --> 00:13:17,000 led me to make more pie, so I'm getting better at it. 206 00:13:17,066 --> 00:13:22,566 I'm gonna make a flat ball, and this is a traditional dough 207 00:13:22,633 --> 00:13:26,333 for making pecan pie crust, but you can also use it 208 00:13:26,400 --> 00:13:28,300 to make other pies. 209 00:13:28,366 --> 00:13:32,400 I'll put it in the fridge to chill for an hour. 210 00:13:32,466 --> 00:13:35,400 While my dough is chilling I'm gonna make the filling! 211 00:13:35,466 --> 00:13:40,700 So I'll begin with 3 eggs, and I'll just crack them 212 00:13:40,766 --> 00:13:45,666 in this large bowl 'cause I'll mix everything in here. 213 00:13:45,733 --> 00:13:49,066 I tasted pecan pie just when I moved to the U.S., 214 00:13:49,133 --> 00:13:51,466 I hadn't even heard about it before, 215 00:13:51,533 --> 00:13:53,833 and then I ate it for many years, 216 00:13:53,900 --> 00:13:57,900 just traditional pecan pie, and then my friend Deborah started 217 00:13:57,966 --> 00:14:03,200 making chocolate pecan pie and I loved that even more, 218 00:14:03,266 --> 00:14:06,900 and then my boys started requesting specifically 219 00:14:06,966 --> 00:14:09,800 that chocolate pecan pie from my friend, 220 00:14:09,866 --> 00:14:12,700 so I thought if I'm going to make it at home, 221 00:14:12,766 --> 00:14:16,833 I need to make it my own, so I'll make it more my own 222 00:14:16,900 --> 00:14:21,666 with a Mexican ingredient that I love which is cajeta. 223 00:14:21,733 --> 00:14:26,266 A very generous cup of cinnamon dulce de leche caramel 224 00:14:26,333 --> 00:14:29,433 because the cinnamon goes really well 225 00:14:29,500 --> 00:14:32,700 with all the ingredients that we're adding in here. 226 00:14:32,766 --> 00:14:35,500 4 tablespoons of melted butter, 227 00:14:35,566 --> 00:14:38,233 1/4 cup of light corn syrup, 228 00:14:38,300 --> 00:14:41,633 1/4 cup of dark brown sugar, 229 00:14:41,700 --> 00:14:44,700 and 1/2 a teaspoon of salt, 230 00:14:44,766 --> 00:14:48,533 and this makes the pecan pie so gooey and delicious, 231 00:14:48,600 --> 00:14:51,866 just look how gooey and delicious the mixture looks! 232 00:14:51,933 --> 00:14:55,033 So the dulce de leche caramel will make it 233 00:14:55,100 --> 00:15:00,066 even more caramel-y, sticky and gooey, 234 00:15:00,133 --> 00:15:04,400 and now I'll add 1/3 cup of chocolate chunks 235 00:15:04,466 --> 00:15:06,900 and these are bittersweet chocolate chunks, 236 00:15:06,966 --> 00:15:10,633 and then I'll add 2 cups of pecans 237 00:15:10,700 --> 00:15:13,733 and I'll just coarsely chop them. 238 00:15:13,800 --> 00:15:18,233 So in this pie, I feel like 2 cups of pecans 239 00:15:18,300 --> 00:15:23,033 are more than the usual, but not too much that they'll 240 00:15:23,100 --> 00:15:28,833 take over and mess up the idea of a delicious pecan pie, 241 00:15:28,900 --> 00:15:31,033 and I love playing with those borders, 242 00:15:31,100 --> 00:15:33,633 like when is too much too much? 243 00:15:33,700 --> 00:15:36,866 'Cause I always like too much of the things I like. 244 00:15:36,933 --> 00:15:38,366 I mean if it's a pecan pie, 245 00:15:38,433 --> 00:15:41,366 it should have a lot of pecans, right? 246 00:15:41,433 --> 00:15:46,333 It is gooey already, looks irresistible already. 247 00:15:46,400 --> 00:15:49,533 Okay, so now I'll roll out my dough. 248 00:15:49,600 --> 00:15:54,033 I like to roll my dough right here on the countertop. 249 00:15:54,100 --> 00:15:56,933 So I'll sprinkle some flour. 250 00:15:57,000 --> 00:16:01,433 I have about a 9-inch pie plate, so I want to get closer to 251 00:16:01,500 --> 00:16:06,166 11-inches because you want enough dough to cover 252 00:16:06,233 --> 00:16:10,166 the bottom, but you also want to go up the sides. 253 00:16:19,000 --> 00:16:21,066 That looks bigger than big enough, 254 00:16:21,133 --> 00:16:23,766 but it's better to have it bigger than smaller. 255 00:16:23,833 --> 00:16:25,766 I love playing with dough. 256 00:16:25,833 --> 00:16:27,900 Love playing with dough! 257 00:16:27,966 --> 00:16:33,466 There are many techniques for crimping the pie edges. 258 00:16:33,533 --> 00:16:36,200 My friend showed me hers. 259 00:16:36,266 --> 00:16:40,500 You so put your knuckle on the edge, 260 00:16:40,566 --> 00:16:45,200 and then you try to make a little triangle shape like that. 261 00:16:46,266 --> 00:16:51,333 And then I'll just pour my super sticky gooey 262 00:16:51,400 --> 00:16:56,300 chocolatey caramel pecan filling in here. 263 00:16:56,366 --> 00:16:58,300 Okay, now I'm really proud. 264 00:16:58,366 --> 00:17:03,100 It looks delicious and beautiful and I can't wait to eat it. 265 00:17:03,166 --> 00:17:05,633 Loosely cover it with aluminum foil, 266 00:17:05,700 --> 00:17:09,333 and I have my oven set at 375 degrees 267 00:17:09,400 --> 00:17:13,033 and I'll bake it for 50 - 55 minutes. 268 00:17:14,433 --> 00:17:19,066 >> Classic regional recipes can be found all over Mexico. 269 00:17:19,133 --> 00:17:22,400 One of the most famous dishes from the Baja peninsula is 270 00:17:22,466 --> 00:17:25,933 a gift from the bountiful seas that surround it. 271 00:17:26,000 --> 00:17:29,900 Just South of Tijuana nestled along the Pacific Ocean is 272 00:17:29,966 --> 00:17:34,100 Puerto Nuevo, a tiny lobster village where fresh fish 273 00:17:34,166 --> 00:17:38,400 are pulled right from the sea and onto your plate. 274 00:17:38,466 --> 00:17:41,300 All roads here either lead you to the ocean, 275 00:17:41,366 --> 00:17:44,933 or even better, to some delicious lobster. 276 00:17:45,000 --> 00:17:48,000 One of the very first restaurants to open here, 277 00:17:48,066 --> 00:17:52,366 Puerto Nuevo II still serves the lobster the same way 278 00:17:52,433 --> 00:17:55,300 they did 40 years ago when the fishermen 279 00:17:55,366 --> 00:17:57,766 first began to settle here. 280 00:17:57,833 --> 00:18:01,566 The traditional lobster recipe is called "puerto nuevo style". 281 00:18:01,633 --> 00:18:04,566 Live lobster is split down the middle, 282 00:18:04,633 --> 00:18:08,133 then seasoned with salt and pepper and deep fried 283 00:18:08,200 --> 00:18:13,033 in lard giving it the most tender, luscious texture. 284 00:18:13,100 --> 00:18:16,466 It's served with hot melted butter and freshly made 285 00:18:16,533 --> 00:18:20,633 rice and beans, and of course, handmade flour tortillas. 286 00:18:20,700 --> 00:18:23,200 When it arrives at your table, it's only natural 287 00:18:23,266 --> 00:18:26,066 to make yourself a nice little taco. 288 00:18:26,133 --> 00:18:30,633 So simple, so fresh, but packed with so much flavor, 289 00:18:30,700 --> 00:18:33,700 it's no wonder that people travel from all over just 290 00:18:33,766 --> 00:18:35,700 to try this dish. 291 00:18:35,766 --> 00:18:40,033 A perfect bite in Mexico's perfect little lobster town. 292 00:18:40,100 --> 00:18:41,466 Que rico! 293 00:18:43,733 --> 00:18:47,500 >> My chicken has been marinating about 4 hours, 294 00:18:47,566 --> 00:18:49,533 and now I'm gonna make the breading, 295 00:18:49,600 --> 00:18:52,566 and I want the breading to have as much flavor and 296 00:18:52,633 --> 00:18:55,300 as much of a punch as the marinade. 297 00:18:55,366 --> 00:18:59,366 So I'm adding 3 cups of flour, 1 teaspoon of paprika 298 00:18:59,433 --> 00:19:04,566 which will give it that smoky taste without being hot. 299 00:19:04,633 --> 00:19:08,633 I'm adding something that will definitely add a lot of heat, 300 00:19:08,700 --> 00:19:13,566 which is my remaining ground guajillo and chiles de arbol, 301 00:19:13,633 --> 00:19:16,066 so I have about 2 tablespoons here, 302 00:19:16,133 --> 00:19:18,833 2 teaspoons salt, 303 00:19:18,900 --> 00:19:24,366 about 1/ 2 a teaspoon of freshly ground pepper. 304 00:19:24,433 --> 00:19:28,866 I'll check my oil and it should be around 365 degrees, 305 00:19:28,933 --> 00:19:32,533 so anywhere between 360 and 370 degrees. 306 00:19:32,600 --> 00:19:35,600 >> Hi ma. >> Alan! Hi mi amor. 307 00:19:35,666 --> 00:19:39,766 We're making Southern Style Fried Chicken. 308 00:19:39,833 --> 00:19:41,066 >> Very nice. 309 00:19:44,100 --> 00:19:47,700 >> I think my favorite chicken part is the chicken wing. 310 00:19:47,766 --> 00:19:49,000 >> The chicken wing? >> Yeah. 311 00:19:49,066 --> 00:19:52,266 >> I agree - yeah, it has the most flavor. 312 00:19:52,333 --> 00:19:55,333 >> And the chicken wing is fun to eat. 313 00:19:55,400 --> 00:19:56,833 >> Yeah. You get to lick the bones. 314 00:19:56,900 --> 00:19:59,366 >> Exactly! 315 00:19:59,433 --> 00:20:01,600 >> You don't normally make fried chicken, 316 00:20:01,666 --> 00:20:03,900 or fried foods, what's the deal? 317 00:20:03,966 --> 00:20:04,900 What changed? 318 00:20:04,966 --> 00:20:07,033 >> (laughs) We're doing a first! 319 00:20:07,100 --> 00:20:09,900 We're doing more Mex-American things 320 00:20:09,966 --> 00:20:14,533 as our home gets more Mex-Americana style. 321 00:20:15,933 --> 00:20:22,866 Go slow and don't make any clash, please. 322 00:20:22,933 --> 00:20:25,633 Slow. Don't drop it, slow, slow, slow. 323 00:20:28,900 --> 00:20:30,333 Yay! 324 00:20:30,400 --> 00:20:33,466 Alan can you pass me that drying rack, 325 00:20:33,533 --> 00:20:36,600 'cause what we'll do now, which is also very different 326 00:20:36,666 --> 00:20:39,800 from what we do, is we'll fry the chicken until it's 327 00:20:39,866 --> 00:20:42,866 brown and crispy, and then we'll take it out, 328 00:20:42,933 --> 00:20:46,066 put it on here, and put it in the oven which is at 329 00:20:46,133 --> 00:20:48,900 350 degrees while we continue frying 330 00:20:48,966 --> 00:20:52,133 so the chicken really fully cooks. 331 00:20:52,200 --> 00:20:53,300 >> Okay. I've never heard of this. 332 00:20:53,366 --> 00:20:56,966 >> I know! There's things to learn in the U.S. 333 00:20:57,033 --> 00:20:58,200 >> (Alan laughs) 334 00:20:58,266 --> 00:21:01,433 >> I know you love American style fried chicken, 335 00:21:01,500 --> 00:21:03,466 you love those sandwiches. 336 00:21:03,533 --> 00:21:06,700 >> Oh, I love fried chicken sandwiches. 337 00:21:06,766 --> 00:21:07,733 >> Yeah. 338 00:21:09,600 --> 00:21:13,133 >> Wow, that looks so crispy, that looks - 339 00:21:13,200 --> 00:21:16,933 >> Oh my gosh, look at this! 340 00:21:17,000 --> 00:21:18,933 Did you see how hard it is? 341 00:21:19,000 --> 00:21:21,100 >> It's perfect, you could hear the clink. 342 00:21:21,166 --> 00:21:24,033 >> I know! You can hear the crack. 343 00:21:24,100 --> 00:21:27,266 Ooh, mmm. 344 00:21:28,266 --> 00:21:30,600 Okay, let's put that on the side and add 345 00:21:30,666 --> 00:21:32,766 the rest of this chicken. 346 00:21:41,233 --> 00:21:43,666 >> Oh you can still hear it sizzling. 347 00:21:43,733 --> 00:21:45,266 >> I know! Let's hear. 348 00:21:45,333 --> 00:21:46,800 (chicken sizzles) 349 00:21:46,866 --> 00:21:48,766 (Pati and Alen laugh) 350 00:21:48,833 --> 00:21:50,866 >> Music. 351 00:21:50,933 --> 00:21:54,233 >> Okay, as it continues to sizzle we'll make 352 00:21:54,300 --> 00:21:56,066 a habanero honey. >> Okay. 353 00:21:56,133 --> 00:21:58,633 >> Okay, so we need 1/2 a cup of honey, 354 00:21:58,700 --> 00:22:02,366 1/4 cup chiles habaneros and we'll add some of the juice too. 355 00:22:02,433 --> 00:22:05,433 >> Yeah. Less? >> I think that's good. 356 00:22:05,500 --> 00:22:10,900 This we just want to cook here over medium-low heat 357 00:22:10,966 --> 00:22:13,166 just until it mixes. 358 00:22:13,233 --> 00:22:16,133 The honey's gonna start getting all that habanero juice. 359 00:22:16,200 --> 00:22:17,566 >> It'll get really thick, no? 360 00:22:17,633 --> 00:22:19,933 >> It's gonna get - so if we cooked it a long time, 361 00:22:20,000 --> 00:22:22,533 it would get thicker and condense, 362 00:22:22,600 --> 00:22:28,266 but we just want the habanero to be forced to infuse the honey. 363 00:22:32,400 --> 00:22:34,666 >> This looks insane. 364 00:22:34,733 --> 00:22:37,366 >> I know! You want it with the honey? 365 00:22:37,433 --> 00:22:38,933 >> Of course. 366 00:22:45,866 --> 00:22:48,333 >> Mmm! This is so good. 367 00:22:48,400 --> 00:22:53,033 >> Mmm! It's so intensely sweet and 368 00:22:53,100 --> 00:22:56,833 so intensely spicy at the same time. 369 00:22:56,900 --> 00:22:58,266 My brain is going 370 00:22:58,333 --> 00:23:01,633 "ah I don't know what's going on but give me more!" 371 00:23:01,700 --> 00:23:02,733 >> Yeah. 372 00:23:02,800 --> 00:23:05,066 >> Don't tell your brothers that we ate the wings. 373 00:23:05,133 --> 00:23:06,066 >> I won't. 374 00:23:06,133 --> 00:23:08,800 >> (Pati laughs) You wanna go get them? 375 00:23:08,866 --> 00:23:11,166 >> I'm busy. >> (Pati laughs) 376 00:23:15,766 --> 00:23:18,733 >> Hola! >> Mi amor. 377 00:23:18,800 --> 00:23:24,533 You know, I didn't know there was so much history and 378 00:23:24,600 --> 00:23:27,900 depth in the theme of fried chicken in the U.S., 379 00:23:27,966 --> 00:23:29,966 turns out like all these regions, 380 00:23:30,033 --> 00:23:32,600 states and even cities have their way of making 381 00:23:32,666 --> 00:23:35,166 Southern chicken, and the way they eat it, 382 00:23:35,233 --> 00:23:38,900 with bread, no bread, roll, no roll, sandwich, no sandwich. 383 00:23:38,966 --> 00:23:40,533 >> The crab dip is amazing. 384 00:23:40,600 --> 00:23:42,266 >> It's really good. 385 00:23:42,333 --> 00:23:44,000 I like it 'cause it's not too cheesy, you know? 386 00:23:44,066 --> 00:23:47,066 Like sometimes you get the crab dip that's all cheese 387 00:23:47,133 --> 00:23:51,433 and just little bits of crab, and this is almost all crab, 388 00:23:51,500 --> 00:23:52,366 I love that. 389 00:23:52,433 --> 00:23:54,600 >> And the itself has tons of flavor, 390 00:23:54,666 --> 00:23:59,066 and it's really crispy and you can taste the spices. 391 00:23:59,133 --> 00:24:01,100 >> Mhmm! Can you taste the heat? 392 00:24:01,166 --> 00:24:02,366 >> Mhmm. 393 00:24:02,433 --> 00:24:04,666 >> I think these are all very American at the core, 394 00:24:04,733 --> 00:24:07,633 the ingredients, the crab here is mostly crab, 395 00:24:07,700 --> 00:24:11,266 and the fried chicken, but what makes it Mexican 396 00:24:11,333 --> 00:24:14,366 is the extra touch, the spice. 397 00:24:16,166 --> 00:24:17,233 >> Woah! 398 00:24:17,300 --> 00:24:19,366 >> You know pecan pie? >> I love pecan pie. 399 00:24:19,433 --> 00:24:22,600 >> This is Dulce de Leche Caramel Chocolate Pecan Pie. 400 00:24:22,666 --> 00:24:24,200 >> Wow! >> Mmm. 401 00:24:25,633 --> 00:24:27,833 >> Wow. >> (Pati laughs) 402 00:24:29,766 --> 00:24:33,100 >> Aww. >> So kind. 403 00:24:33,166 --> 00:24:34,833 >> I'll wait, I'll wait. >> You'll wait? 404 00:24:34,900 --> 00:24:36,366 >> No, I won't wait. >> Since when do we wait? 405 00:24:36,433 --> 00:24:39,200 >> Yeah, we don't wait. >> (Pati laughs) 406 00:24:39,266 --> 00:24:41,766 >> Mmm. It's so good. 407 00:24:41,833 --> 00:24:44,766 So soft and chocolatey. I love it. 408 00:24:44,833 --> 00:24:48,633 >> It's crazy, it still has the chocolate chunks intact, 409 00:24:48,700 --> 00:24:50,233 I like that. 410 00:24:50,300 --> 00:24:53,366 >> You can definitely taste the Mexican dulce de leche caramel 411 00:24:53,433 --> 00:24:55,566 in there, no? >> Yeah, absolutely. 412 00:24:55,633 --> 00:24:58,066 >> I love all these Mex-American foods, 413 00:24:58,133 --> 00:25:01,000 and I love our Mex-American home, 414 00:25:01,066 --> 00:25:03,666 and I love even more my Mex-American boys. 415 00:25:03,733 --> 00:25:10,366 I'm gonna keep making more Mex-American things 416 00:25:10,433 --> 00:25:14,033 to keep you guys sitting here and eating food with me, 417 00:25:14,100 --> 00:25:15,833 so send me your requests. 418 00:25:15,900 --> 00:25:19,200 >> Cheeseburger, but the cheese is chicharron. 419 00:25:19,266 --> 00:25:23,733 >> (Pati gasps) Oh my gosh, chicharron de queso! 420 00:25:30,300 --> 00:25:32,233 >> Pati: For recipes and information from 421 00:25:32,300 --> 00:25:36,133 this episode and more, visit patijinich.com, 422 00:25:36,200 --> 00:25:38,966 and connect! 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