WEBVTT
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>> Pati Narrates:
Mazatlan is in every way
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a reflection of Sinaloa.
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For some, it's a beautiful
port in the North Pacific.
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For others, a place that
has struggled through
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challenging times.
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But for people who
live and grew up here,
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it is something else entirely.
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Meet Mazatlan,
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and they want to show the world
what this city is to them,
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a beautiful, colorful,
delicious place that has
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built itself back up
and is living its future.
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I'm meeting up with
two good friends,
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Chefs Zahie...
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Zahie!
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and Luis for a true
local taste of Mazatlan.
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This is like a
Mexican craving factory.
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Pati Narrates:
In my kitchen...
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Oh, look how
beautiful this looks!
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Pati: Recipes inspired
by Luis' family restaurant.
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The iconic Sinaloan
destination, Panama.
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A crazy Chicken Milanesa Torta
topped with chunky guacamole
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with a kick,
Chiles Toreados.
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>> Sammy: Oh man,
this is so good!
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>> Pati Narrates:
And a creamy, smooth,
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oh-so-satisfying Guava Pie
straight from the Panama menu.
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>> Sammy: I don't
really like guava generally,
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but I really
like this pie.
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>> Pati: Mmm.
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♪
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♪
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>> Announcer:
Pati's Mexican Table
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is made possible by:
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♪
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>> La Costena.
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Over 40 years,
bringing authentic
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Latin American flavors
to your table.
01:55.166 --> 01:56.366 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
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♪
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♪ Avocados from Mexico
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>> BanCoppel. Your recipe for
sending money to Mexico.
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>> Chilorio.
La Chata.
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>> Pati Narrates: Located on
the Pacific in Southern Sinaloa,
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Mazatlan is a major port city
of over 400,000 people
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and it is a beauty.
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There are dramatic vistas,
a vibrant colonial neighborhood,
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and a coastline that
disappears into the horizon,
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but you know I'm not
here just for a stroll,
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I'm here to eat!
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Home to Mexico's second
largest fishing fleet,
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the seafood in Mazatlan
is out of this world,
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especially the shrimp.
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Shrimp is the
identity of coastal Sinaloa.
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It is the people's food,
and the experience of
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visiting the shrimp stalls
are deeply ingrained in
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the memories of those
who grew up here,
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like my friend and
fellow Chef Zahie.
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Zahie remembers her dad
would bring her to buy shrimp
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from the Changueras
or "monkey women"
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as these shrimp
sellers are called.
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Pati: "Changuera" translates
to, like "monkey woman" -
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>> Zahie:
Yes, that's why.
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>> Pati: And it's because
of the nets they use to -
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>> Zahie: Uh-huh, because
they're called "changos".
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(laughs)
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>> Pati: Si!
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Pati Narrates:
Zahie is a dear friend.
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She's a chef and host
of her own cooking shows,
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but her love for food
started right here
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at the markets
of Mazatlan.
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Pati: Why did your
dad come here?
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He didn't have
a restaurant -
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>> Zahie: No, but
he loves to cook.
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Actually, he taught me
how to cook,
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that's why I am a chef.
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And we go fishing on Sundays,
and every time
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we didn't catch anything
we came here (laughs)
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>> Pati: Muchas gracias!
>> Zahie: Gracias!
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>> Pati Narrates: Zahie grew
up near the central market,
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and every Sunday her mom
would take her there for lunch,
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an experience she
wants to recreate for me.
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>> Zahie: This is our
Mercado Pino Suarez
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and we used to live
very near here.
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>> Zahie: I was that age
when my mother would
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take me to the market!
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>> Pati Narrates:
For Zahie and her mom,
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weekend traditions would
always lead them upstairs,
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for tiny restaurants use
market fresh ingredients
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to feed hungry shoppers.
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For me,
Sopa de Cameron,
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which has whole shrimps
cooked in a rich tomato broth.
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And Zahie gets
Caldo de Pescado,
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which is a spicy fish
and vegetable stew.
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(Pati and Zahie laugh)
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>> Pati: Mmm!
Que delicia...
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>> Zahie:
Si!
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So what does this
place make you think of?
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>> Zahie: This is
very simple preparation,
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simple dish,
but full of flavor.
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I mean, it's like the
Mexican way to eat and live,
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in Mazatlan it's amazing.
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>> Pati: It is
very full of life.
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Pati Narrates: There is much
to love about Mazatlan now.
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The colorful streets,
inviting beaches,
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the incredible food,
but Zahie has watched
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her city overcome a lot
to get to this moment.
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>> Zahie: You know, we're
in Mazatlan in Sinaloa,
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at the end, everybody sees us
as the most violent state
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in Mexico, and for many
years they're right,
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because the Narcos
used to live here,
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and this city was
like a ghost city,
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I'm talking about
probably 15 - 20 years ago.
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>> Pati: But before then
it had been one of
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the jewels of
Mexican tourism.
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>> Zahie: Yeah, they called
us the Perla del Pacifico.
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>> Pati: How have people
here taken back Mazatlan?
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Because now it's
incredibly safe.
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How did they
make that turn?
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>> Zahie: It took years to
build again all the trust
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in the people.
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Right now you have to see
because it's like another thing.
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It's like when I was little,
I had a very happy childhood
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and everybody was together,
and right now we're getting
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that part, so people right now
are very proud to be here.
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I don't know how to say it -
(Zahie speaks Spanish)
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Take your chances -
yeah, give it another chance,
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and come to Mazatlan.
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>> Pati Narrates: Later I'm
meeting up with my good friend
06:55.900 --> 06:59.300 align:start position:22.5% line:79.33% size:52.5%
Luis at his family's
restaurant, Panama.
06:59.366 --> 07:02.900 align:start position:10% line:79.33% size:75%
Panama is iconic, and they're
known for having some of
07:02.966 --> 07:07.933 align:start position:15% line:79.33% size:70%
the best desserts in all of
Sinaloa, but this Guava Pie...
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Mmm... Mmm!
07:09.833 --> 07:13.300 align:start position:10% line:79.33% size:77.5%
Pati Narrates: I can't begin to
describe how good it is.
07:13.366 --> 07:16.866 align:start position:10% line:79.33% size:77.5%
Luis is such an amazing friend
that he actually gave me
07:16.933 --> 07:20.866 align:start position:20% line:79.33% size:55%
the recipe so now you
can have it too,
07:20.933 --> 07:22.733 align:start position:27.5% line:79.33% size:37.5%
and I'll start
with the crust.
07:22.800 --> 07:26.133 align:start position:20% line:79.33% size:60%
Pati: I have 5 ounces of
Maria Cookies that
07:26.200 --> 07:30.600 align:start position:20% line:79.33% size:57.5%
I already crumbled into
really fine crumbs,
07:30.666 --> 07:33.933 align:start position:27.5% line:79.33% size:42.5%
and this is about
1 and 3/4 cups.
07:34.000 --> 07:38.266 align:start position:17.5% line:79.33% size:62.5%
6 tbsp of unsalted butter
that I already melted.
07:38.333 --> 07:42.533 align:start position:12.5% line:79.33% size:75%
This is a very unexpected pie,
beginning with its name,
07:42.600 --> 07:44.400 align:start position:37.5% line:84.67% size:25%
Guava Pie.
07:44.466 --> 07:49.466 align:start position:10% line:79.33% size:80%
I would have never thought about
a pie whose star was guava.
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So you just start
pressing as you go around,
07:54.833 --> 07:58.633 align:start position:17.5% line:79.33% size:65%
and you try to flatten it.
You want to make a wall.
07:58.700 --> 08:00.066 align:start position:30% line:79.33% size:37.5%
You want to put
this in the oven,
08:00.133 --> 08:03.833 align:start position:30% line:79.33% size:37.5%
400 degrees for
about 18 minutes.
08:03.900 --> 08:06.966 align:start position:17.5% line:79.33% size:62.5%
So I'll start to make the
filling and to make this
08:07.033 --> 08:11.533 align:start position:10% line:79.33% size:77.5%
incredibly creamy filling there
is one surprising ingredient,
08:11.600 --> 08:15.100 align:start position:12.5% line:79.33% size:72.5%
and it is unflavored gelatin,
and I have in here
08:15.166 --> 08:19.833 align:start position:15% line:79.33% size:70%
1 and 1/ 2 tsp of unflavored
gelatin granules,
08:19.900 --> 08:24.833 align:start position:15% line:79.33% size:70%
and now I'm going to combine
this with 2 tbsp of water.
08:24.900 --> 08:29.866 align:start position:12.5% line:79.33% size:75%
Now here's the thing, when you
mix gelatin granules with water,
08:31.366 --> 08:36.333 align:start position:10% line:79.33% size:77.5%
it's supposed to dissolve fast,
but generally clumps remain.
08:37.466 --> 08:39.766 align:start position:30% line:79.33% size:37.5%
See how there's
clumps in here?
08:39.833 --> 08:43.800 align:start position:22.5% line:79.33% size:50%
So this one trick to
completely dilute the gelatin
08:43.866 --> 08:46.000 align:start position:27.5% line:84.67% size:47.5%
is very easy to do.
08:46.066 --> 08:50.400 align:start position:12.5% line:79.33% size:75%
I have hot boiling water here,
and I'm going to pour it onto
08:50.466 --> 08:55.466 align:start position:12.5% line:79.33% size:75%
this plate, and then I'll have
these both sit here while
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I get my filling going.
09:00.000 --> 09:04.633 align:start position:12.5% line:79.33% size:72.5%
I have 8 ones of cream cheese
and I'm going to beat this
09:04.700 --> 09:07.700 align:start position:22.5% line:79.33% size:55%
until it is completely
creamy and smooth.
09:07.766 --> 09:09.633 align:start position:32.5% line:84.67% size:32.5%
(mixer whirs)
09:11.466 --> 09:15.933 align:start position:12.5% line:79.33% size:72.5%
Now I'll add 1 cup and 1 tbsp
of heavy whipping cream,
09:16.000 --> 09:20.866 align:start position:32.5% line:79.33% size:37.5%
and then I have
1 and 1/2 tbsp of sugar.
09:20.933 --> 09:22.966 align:start position:32.5% line:84.67% size:32.5%
(mixer whirs)
09:26.900 --> 09:29.933 align:start position:17.5% line:79.33% size:60%
Pati: Okay, so I beat it
until it is nice and thick,
09:30.000 --> 09:33.533 align:start position:35% line:79.33% size:32.5%
but still not
holding stiff peaks,
09:33.600 --> 09:37.433 align:start position:17.5% line:79.33% size:65%
and at this point I'll add
the dissolved gelatin,
09:37.500 --> 09:42.466 align:start position:17.5% line:79.33% size:60%
and now I'll really beat
until it holds stiff peaks.
09:43.233 --> 09:45.166 align:start position:32.5% line:84.67% size:32.5%
(mixer whirs)
09:47.200 --> 09:50.133 align:start position:32.5% line:79.33% size:35%
So this is the
consistency we want,
09:50.200 --> 09:55.100 align:start position:32.5% line:79.33% size:32.5%
super fluffy,
creamy filling.
09:55.166 --> 09:57.833 align:start position:22.5% line:79.33% size:52.5%
So now I'll put it in
the fridge so
09:57.900 --> 10:00.900 align:start position:27.5% line:79.33% size:40%
it can chill for
at least an hour.
10:00.966 --> 10:04.366 align:start position:27.5% line:79.33% size:42.5%
So the topping is
gonna be a guava topping,
10:04.433 --> 10:07.500 align:start position:22.5% line:79.33% size:55%
and the guavas will be
dressed in a simple syrup,
10:07.566 --> 10:11.766 align:start position:17.5% line:79.33% size:65%
and simple syrup is a very
sophisticated term for
10:11.833 --> 10:16.800 align:start position:22.5% line:79.33% size:57.5%
nothing but equal parts
water and sugar diluted.
10:17.200 --> 10:21.366 align:start position:20% line:79.33% size:60%
I have 1/4 cup of water,
1/4 cup of sugar.
10:21.433 --> 10:24.466 align:start position:20% line:79.33% size:60%
They may try to sell you
simple syrup at the supermarket,
10:24.533 --> 10:27.166 align:start position:30% line:79.33% size:40%
so you know it's
just water in sugar.
10:27.233 --> 10:32.200 align:start position:17.5% line:79.33% size:67.5%
And then I'll just let this
sit and cool as I cut my guavas.
10:32.833 --> 10:34.966 align:start position:15% line:84.67% size:70%
Now let's talk about guavas.
10:35.033 --> 10:38.700 align:start position:30% line:79.33% size:40%
When they ripen,
they go to yellow,
10:38.766 --> 10:41.933 align:start position:20% line:79.33% size:60%
different from avocados,
avocados give in when you give
10:42.000 --> 10:46.066 align:start position:17.5% line:79.33% size:65%
them a gentle hold, guavas
may not give in that much,
10:46.133 --> 10:48.866 align:start position:27.5% line:84.67% size:45%
but you can smell.
10:48.933 --> 10:52.400 align:start position:17.5% line:79.33% size:65%
This is ready and ripe and
I wish I could describe -
10:52.466 --> 10:57.433 align:start position:10% line:79.33% size:80%
it smells like perfume, and I'll
cut them into bite-sized pieces.
10:57.966 --> 11:01.766 align:start position:27.5% line:79.33% size:42.5%
They have a bunch
of little seeds,
11:01.833 --> 11:05.366 align:start position:17.5% line:79.33% size:62.5%
but in the pulp that's in
between the seeds
11:05.433 --> 11:08.033 align:start position:25% line:79.33% size:45%
and in the centre,
you get the sweetest,
11:08.100 --> 11:12.000 align:start position:25% line:79.33% size:50%
most tender, softest
part of the guava.
11:12.066 --> 11:13.500 align:start position:45% line:84.67% size:10%
Mmm.
11:18.100 --> 11:20.700 align:start position:25% line:79.33% size:47.5%
Pati: I have about
4 cups of the guava.
11:20.766 --> 11:23.966 align:start position:12.5% line:79.33% size:72.5%
I'm gonna cover it with this
simple syrup and put it
11:24.033 --> 11:26.733 align:start position:10% line:84.67% size:75%
in the refrigerator to chill.
11:26.800 --> 11:28.933 align:start position:17.5% line:79.33% size:62.5%
This will be sort of like
a glaze that will
11:29.000 --> 11:31.000 align:start position:27.5% line:84.67% size:47.5%
cover this topping.
11:34.233 --> 11:36.700 align:start position:20% line:79.33% size:60%
>> Pati: So this is your
Mazatlan, right?
11:36.766 --> 11:37.600 align:start position:32.5% line:84.67% size:35%
>> Luis: Yes -
11:37.666 --> 11:39.166 align:start position:17.5% line:79.33% size:65%
>> Pati: You grew up here,
you love it.
11:39.233 --> 11:41.633 align:start position:27.5% line:79.33% size:47.5%
>> Luis: I love it,
this is awesome,
11:41.700 --> 11:44.466 align:start position:20% line:84.67% size:57.5%
this is a lovely place.
11:44.533 --> 11:47.000 align:start position:25% line:79.33% size:45%
>> Pati Narrates:
This is a lovely place.
11:47.066 --> 11:50.266 align:start position:15% line:79.33% size:70%
Mazatlan has spent the last
few decades restoring itself
11:50.333 --> 11:51.966 align:start position:25% line:79.33% size:45%
and has reclaimed
its place as
11:52.033 --> 11:55.100 align:start position:22.5% line:79.33% size:47.5%
a real treasure of
Mexico's Pacific coast.
11:55.166 --> 11:59.333 align:start position:10% line:79.33% size:77.5%
My dear friend and fellow Chef
Luis was born and raised here,
11:59.400 --> 12:03.333 align:start position:25% line:79.33% size:47.5%
and his plan is to
show me all of Mazatlan,
12:03.400 --> 12:06.633 align:start position:20% line:79.33% size:57.5%
and there is one place
where we can do just that,
12:06.700 --> 12:08.700 align:start position:25% line:84.67% size:50%
El Faro Lighthouse.
12:08.766 --> 12:11.766 align:start position:17.5% line:79.33% size:60%
Located on the Southern
most tip of the city,
12:11.833 --> 12:16.533 align:start position:15% line:79.33% size:67.5%
El Faro sits 523 feet over
Mazatlan making it
12:16.600 --> 12:19.566 align:start position:20% line:79.33% size:57.5%
the highest lighthouse
in the Americas.
12:19.633 --> 12:22.433 align:start position:45% line:79.33% size:12.5%
Pati:
This is so stunning!
12:22.500 --> 12:24.900 align:start position:27.5% line:79.33% size:42.5%
>> Luis: (laughs)
I know, I know!
12:24.966 --> 12:29.666 align:start position:22.5% line:79.33% size:55%
Okay, the old Mazatlan
starts from the Cathedral.
12:29.733 --> 12:32.700 align:start position:12.5% line:79.33% size:70%
>> Pati Narrates: Since the
mid-1800s Mazatlan has been
12:32.766 --> 12:35.733 align:start position:15% line:79.33% size:65%
one of the most important
international ports on
12:35.800 --> 12:38.333 align:start position:30% line:79.33% size:37.5%
the West Coast
of the Americas.
12:38.400 --> 12:41.300 align:start position:17.5% line:79.33% size:62.5%
The old town sprawls out
beneath the breathtaking
12:41.366 --> 12:44.433 align:start position:20% line:79.33% size:57.5%
gold peaked cathedral,
and the architecture
12:44.500 --> 12:49.100 align:start position:10% line:79.33% size:77.5%
reflects the European influence
of its early traders.
12:49.166 --> 12:50.566 align:start position:20% line:84.67% size:57.5%
For the last 20 years,
12:50.633 --> 12:52.700 align:start position:25% line:79.33% size:42.5%
at the height of
the drug cartel violence,
12:52.766 --> 12:56.600 align:start position:10% line:79.33% size:77.5%
it would not have been safe to
walk the streets, but now...
12:59.133 --> 13:02.733 align:start position:20% line:10% size:60%
>> Pati: I know, it's so
beautiful and charming!
13:10.466 --> 13:13.066 align:start position:25% line:79.33% size:50%
>> Pati: Si, si, si,
Tuesday afternoon!
13:13.133 --> 13:17.433 align:start position:12.5% line:79.33% size:75%
I see a lot of Americans here.
Where are you from?
13:17.500 --> 13:19.400 align:start position:22.5% line:79.33% size:55%
>> Tourist 1: Seattle.
>> Pati: Seattle?
13:19.466 --> 13:20.600 align:start position:35% line:79.33% size:32.5%
>> Tourist 2:
I'm from Oregon.
13:20.666 --> 13:22.600 align:start position:27.5% line:79.33% size:40%
>> Pati: Oregon?
Are you guys vacationing?
13:22.666 --> 13:23.866 align:start position:35% line:79.33% size:32.5%
>> Tourist 2:
Yeah, it's been fun,
13:23.933 --> 13:25.333 align:start position:30% line:79.33% size:37.5%
we've loved it,
it's lovely here.
13:25.400 --> 13:27.600 align:start position:22.5% line:79.33% size:52.5%
We were on the water,
oh, it's beautiful!
13:27.666 --> 13:28.900 align:start position:27.5% line:79.33% size:47.5%
>> Luis: Thank you,
thank you my dear.
13:28.966 --> 13:30.100 align:start position:22.5% line:79.33% size:55%
>> Tourist 2: What are
you doing right now?
13:30.166 --> 13:31.100 align:start position:32.5% line:79.33% size:30%
>> Producer:
It's a TV show.
13:31.166 --> 13:35.400 align:start position:12.5% line:79.33% size:75%
>> Tourist 2: Oh, we're on TV!
Woo! (laughs)
13:35.466 --> 13:36.800 align:start position:25% line:79.33% size:45%
>> Pati Narrates:
Growing up,
13:36.866 --> 13:39.233 align:start position:17.5% line:79.33% size:62.5%
Luis watched as Mazatlan
crumbled around him,
13:39.300 --> 13:42.466 align:start position:22.5% line:79.33% size:55%
but as Mazatlan began
to rebuild, his family
13:42.533 --> 13:46.933 align:start position:12.5% line:79.33% size:72.5%
built one of the most iconic
restaurants in all of Sinaloa.
13:47.000 --> 13:48.766 align:start position:20% line:79.33% size:60%
This is the neighborhood
where you were born?
13:48.833 --> 13:49.700 align:start position:35% line:84.67% size:30%
>> Luis: Si.
13:49.766 --> 13:51.800 align:start position:27.5% line:79.33% size:45%
>> Pati: And where
Panama was born?
13:51.866 --> 13:54.366 align:start position:15% line:79.33% size:67.5%
Pati Narrates: It was here
that Luis' parents transformed
13:54.433 --> 13:56.966 align:start position:27.5% line:79.33% size:45%
the humble little
corner grocery store
13:57.033 --> 14:00.600 align:start position:17.5% line:79.33% size:62.5%
into the most successful
restaurant chain in Sinaloa.
14:00.666 --> 14:04.000 align:start position:30% line:79.33% size:37.5%
A bakery/diner
called Panama.
14:04.066 --> 14:08.133 align:start position:22.5% line:79.33% size:50%
>> Luis: And then my
mom starts to make cakes,
14:08.200 --> 14:12.766 align:start position:20% line:79.33% size:57.5%
and then they put their
first little restaurant -
14:23.233 --> 14:24.900 align:start position:20% line:79.33% size:57.5%
>> Pati: So you have it
in your blood.
14:27.900 --> 14:30.866 align:start position:22.5% line:79.33% size:55%
>> Pati: You were born
in a mixer (laughs)
14:30.933 --> 14:33.366 align:start position:32.5% line:79.33% size:32.5%
>> Luis: Yes.
Inside (laughs)
14:33.433 --> 14:36.033 align:start position:25% line:79.33% size:45%
>> Pati Narrates:
If you are from Sinaloa
14:36.100 --> 14:39.733 align:start position:22.5% line:79.33% size:52.5%
or you've ever been,
the mere mention of
14:39.800 --> 14:42.600 align:start position:22.5% line:79.33% size:52.5%
Panama restaurant is
probably making you feel
14:42.666 --> 14:46.900 align:start position:27.5% line:79.33% size:40%
all warm, cozy,
nostalgic and homesick.
14:46.966 --> 14:50.733 align:start position:12.5% line:79.33% size:70%
Tacos, hot dogs, tostadas -
it's somehow everything
14:50.800 --> 14:54.966 align:start position:12.5% line:79.33% size:67.5%
you love about Mexican and
American meals rolled into one.
14:55.033 --> 14:58.100 align:start position:25% line:79.33% size:50%
And we haven't even
gotten to desserts.
14:58.166 --> 15:00.666 align:start position:20% line:79.33% size:60%
I can taste the frosting
just looking at it!
15:00.733 --> 15:03.700 align:start position:10% line:79.33% size:77.5%
Pati Narrates: Today there are
dozens of Panama restaurants
15:03.766 --> 15:06.166 align:start position:25% line:79.33% size:50%
in every major city
in Sinaloa.
15:06.233 --> 15:10.633 align:start position:12.5% line:79.33% size:75%
So something that started with
his mom selling 3 cakes
15:10.700 --> 15:15.666 align:start position:12.5% line:79.33% size:75%
in a tiny little grocery store
turned into this huge thing.
15:15.800 --> 15:19.533 align:start position:12.5% line:79.33% size:72.5%
Consistently serving so many
delicious dishes across
15:19.600 --> 15:23.400 align:start position:17.5% line:79.33% size:60%
all of its locations is
Panama's specialty,
15:23.466 --> 15:26.733 align:start position:17.5% line:79.33% size:62.5%
and it is in the kitchen
where the magic happens.
15:29.466 --> 15:32.933 align:start position:22.5% line:79.33% size:55%
Pati: Everything seems
so incredibly organized.
15:33.000 --> 15:35.100 align:start position:27.5% line:79.33% size:47.5%
>> Luis: And clean,
do you see this?
15:35.166 --> 15:37.733 align:start position:20% line:79.33% size:60%
>> Pati: And impeccable!
Tell me how do you run this?
15:45.466 --> 15:47.533 align:start position:27.5% line:79.33% size:47.5%
>> Pati: It's split
by menu sections.
15:54.200 --> 15:57.933 align:start position:32.5% line:79.33% size:35%
I love pickled
pigs feet so much!
15:58.000 --> 16:01.333 align:start position:10% line:79.33% size:77.5%
From the moment somebody orders
until they get it to the table,
16:01.400 --> 16:03.100 align:start position:22.5% line:84.67% size:55%
how much time goes by?
16:03.166 --> 16:04.066 align:start position:25% line:84.67% size:50%
>> Luis: 10 minutes.
16:04.133 --> 16:07.000 align:start position:22.5% line:79.33% size:50%
>> Pati: 10 minutes.
Ok, my tostada's ready!
16:07.066 --> 16:08.233 align:start position:37.5% line:79.33% size:20%
>> Luis:
Yeah, it's all ready!
16:08.300 --> 16:09.766 align:start position:27.5% line:79.33% size:40%
>> Pati: So take
me to my tostada!
16:09.833 --> 16:11.166 align:start position:37.5% line:79.33% size:20%
>> Luis:
(laughs)
16:11.233 --> 16:12.433 align:start position:22.5% line:79.33% size:52.5%
>> Pati: I don't know
what to begin with,
16:12.500 --> 16:14.400 align:start position:27.5% line:84.67% size:47.5%
give me some order.
16:17.500 --> 16:19.966 align:start position:37.5% line:79.33% size:20%
>> Pati:
Oy, oy, ok.
16:23.466 --> 16:25.333 align:start position:37.5% line:84.67% size:22.5%
Mmm. Mmm!
16:25.400 --> 16:28.000 align:start position:22.5% line:79.33% size:55%
>> Luis: The texture -
>> Pati: Mmm!
16:28.066 --> 16:30.933 align:start position:20% line:79.33% size:57.5%
This is one of my top 5
favorite things ever.
16:31.000 --> 16:31.833 align:start position:27.5% line:84.67% size:47.5%
I'm gonna try this.
16:35.833 --> 16:40.166 align:start position:15% line:79.33% size:70%
>> Pati: Mmm! The peppermint
gives it a very different taste.
16:40.233 --> 16:41.266 align:start position:32.5% line:84.67% size:32.5%
>> Luis: Yes.
16:41.333 --> 16:43.633 align:start position:20% line:79.33% size:57.5%
>> Pati: This is like a
Mexican cravings factory!
16:43.700 --> 16:44.533 align:start position:32.5% line:84.67% size:35%
Ground beef -
16:44.600 --> 16:47.200 align:start position:22.5% line:79.33% size:52.5%
>> Luis: Ground beef.
Melted cheese.
16:47.266 --> 16:49.233 align:start position:22.5% line:79.33% size:55%
>> Pati: Potato chips.
>> Luis: Potato chips.
16:49.300 --> 16:53.766 align:start position:22.5% line:79.33% size:57.5%
>> Pati: And I see many
Americanized Mexican recipes
16:53.833 --> 16:57.000 align:start position:17.5% line:79.33% size:67.5%
that I think if you were an
outsider you wouldn't understand
16:57.066 --> 16:59.500 align:start position:30% line:79.33% size:40%
how this is part
of Mexican culture.
16:59.566 --> 17:04.233 align:start position:12.5% line:79.33% size:75%
Why do you think Mexicans have
this fascination with Americans?
17:04.300 --> 17:07.400 align:start position:17.5% line:79.33% size:67.5%
>> Luis: We are neighbors -
>> Pati: Yeah - close neighbors.
17:07.466 --> 17:10.566 align:start position:17.5% line:79.33% size:65%
>> Luis: Yeah! Very close,
and American people
17:10.633 --> 17:14.300 align:start position:32.5% line:79.33% size:35%
came to Mexico
and we're friends.
17:14.400 --> 17:15.933 align:start position:30% line:79.33% size:37.5%
>> Pati: Ok I'm
gonna give it a bite!
17:16.000 --> 17:17.100 align:start position:35% line:84.67% size:30%
>> Luis: Ok.
17:20.100 --> 17:22.366 align:start position:27.5% line:84.67% size:45%
>> Pati: Mmm. Mmm!
17:22.433 --> 17:25.333 align:start position:35% line:84.67% size:30%
Mhmm, mmm -
17:25.400 --> 17:27.666 align:start position:40% line:79.33% size:20%
>> Luis:
Guacamole, la mostaza...
17:27.733 --> 17:28.966 align:start position:37.5% line:79.33% size:20%
>> Pati:
Mmm! Mmm!
17:29.033 --> 17:32.700 align:start position:27.5% line:79.33% size:42.5%
You didn't think
I'd forget dessert, did you?
17:32.766 --> 17:37.133 align:start position:22.5% line:79.33% size:47.5%
Feast your eyes on
this signature guava pie.
17:37.200 --> 17:40.266 align:start position:27.5% line:84.67% size:45%
Mmm... mmm... mmm!
17:40.333 --> 17:44.700 align:start position:25% line:79.33% size:47.5%
Decadent, light and
fruity, and you don't know,
17:44.766 --> 17:46.166 align:start position:30% line:79.33% size:42.5%
but you just want
to keep on eating.
17:49.100 --> 17:52.166 align:start position:35% line:10% size:30%
so perfumed!
Que rico!
17:53.866 --> 17:55.533 align:start position:27.5% line:84.67% size:45%
>> Pati: Mmm. Mmm!
17:55.600 --> 17:57.933 align:start position:30% line:79.33% size:42.5%
There's something
going on in Sinaloa,
17:58.000 --> 17:59.966 align:start position:40% line:79.33% size:22.5%
I feel it
everywhere I go.
18:00.033 --> 18:03.533 align:start position:30% line:79.33% size:42.5%
I love the energy
that I felt here really,
18:03.600 --> 18:06.200 align:start position:20% line:10% size:60%
and it's been a pleasure
spending the day with you.
18:16.000 --> 18:19.966 align:start position:15% line:79.33% size:70%
>> Pati: One of our favorite
tortas at home is
18:20.033 --> 18:23.066 align:start position:25% line:79.33% size:50%
a Torta de Milanesa,
and I'm making one
18:23.133 --> 18:28.100 align:start position:30% line:79.33% size:42.5%
that combines our
love for Mexican ingredients
18:28.233 --> 18:29.966 align:start position:15% line:84.67% size:67.5%
in American inspired dishes
18:30.033 --> 18:33.466 align:start position:22.5% line:79.33% size:55%
just like what happens
in the Panama restaurants.
18:33.533 --> 18:38.300 align:start position:12.5% line:79.33% size:72.5%
I have 4 chicken breasts that
I already pounded to about
18:38.366 --> 18:43.333 align:start position:15% line:79.33% size:70%
1/4 inch thickness, and I'll
set up my stations to prep them.
18:46.300 --> 18:49.866 align:start position:15% line:79.33% size:65%
Flour for the first layer,
and I'll season every layer
18:49.933 --> 18:54.400 align:start position:17.5% line:79.33% size:65%
with a little bit of salt,
and I have 4 chicken breasts
18:54.500 --> 18:59.066 align:start position:25% line:79.33% size:52.5%
because my 3 boys are
hovering around the kitchen.
18:59.133 --> 19:01.033 align:start position:30% line:79.33% size:37.5%
I'm gonna crack
3 eggs.
19:01.100 --> 19:03.166 align:start position:37.5% line:79.33% size:22.5%
I'm gonna
add a splash of milk.
19:03.233 --> 19:05.533 align:start position:30% line:79.33% size:37.5%
Salt and pepper
here too.
19:05.600 --> 19:09.200 align:start position:15% line:84.67% size:67.5%
And I'll lightly beat this.
19:11.200 --> 19:15.066 align:start position:27.5% line:79.33% size:40%
For my breading,
I'll use these butter crackers,
19:15.133 --> 19:20.100 align:start position:35% line:79.33% size:32.5%
and I'll just
crush them in here.
19:20.433 --> 19:24.166 align:start position:15% line:79.33% size:67.5%
Now this will be a surprise
for my boys because
19:24.233 --> 19:27.933 align:start position:25% line:79.33% size:47.5%
I've always breaded
my Milanesa with breadcrumbs,
19:28.000 --> 19:32.800 align:start position:17.5% line:79.33% size:62.5%
but I was inspired to try
new crazy things in Panama,
19:32.866 --> 19:37.766 align:start position:30% line:79.33% size:35%
you should see
that menu! It's wild.
19:37.833 --> 19:41.800 align:start position:22.5% line:79.33% size:52.5%
And now I'll add some
chiles because I want
19:41.866 --> 19:45.233 align:start position:27.5% line:79.33% size:47.5%
some heat in there,
and I got inspired to make
19:45.300 --> 19:49.500 align:start position:17.5% line:79.33% size:62.5%
this torta in Sinaloa and
Chiltepin is king there!
19:49.566 --> 19:54.533 align:start position:10% line:79.33% size:77.5%
So I'll use my chiltepin masher
that now I am a fan of.
19:54.733 --> 19:57.933 align:start position:27.5% line:79.33% size:47.5%
You'll see how this
starts to come out here,
19:58.000 --> 19:59.966 align:start position:27.5% line:84.67% size:42.5%
those red specks.
20:00.033 --> 20:05.033 align:start position:17.5% line:79.33% size:65%
Before I bread my chicken,
I'll add some spring onions,
20:05.300 --> 20:07.566 align:start position:32.5% line:84.67% size:32.5%
like a dozen.
20:07.633 --> 20:11.966 align:start position:35% line:79.33% size:30%
3 jalapeños,
and I'll char them.
20:12.033 --> 20:16.233 align:start position:25% line:79.33% size:52.5%
So I have my chicken,
I'll coat it in flour,
20:16.300 --> 20:18.200 align:start position:27.5% line:84.67% size:45%
I'll shake it off.
20:18.266 --> 20:23.000 align:start position:10% line:79.33% size:77.5%
What this 3 layer thing will do
is give the Milanesa
20:23.066 --> 20:28.033 align:start position:17.5% line:79.33% size:62.5%
a doubly crisped coating,
and look how pretty it looks!
20:28.900 --> 20:30.866 align:start position:30% line:84.67% size:37.5%
(chicken fries)
20:31.700 --> 20:34.200 align:start position:20% line:84.67% size:60%
Repeat the same process.
20:39.400 --> 20:42.466 align:start position:22.5% line:84.67% size:52.5%
I'll flip my chicken.
20:42.533 --> 20:46.166 align:start position:32.5% line:79.33% size:30%
Oh, look how
beautiful this looks!
20:46.233 --> 20:49.733 align:start position:25% line:79.33% size:50%
I'll give it another
minute on that side.
21:01.200 --> 21:04.633 align:start position:20% line:79.33% size:60%
Pati: With these roasted
jalapeños and spring onions,
21:04.700 --> 21:08.233 align:start position:17.5% line:79.33% size:65%
I'll make Chiles Toreados,
and I'll use that to make
21:08.300 --> 21:11.866 align:start position:27.5% line:79.33% size:45%
a spicy and oh-so-
flavorful guacamole.
21:11.933 --> 21:15.066 align:start position:12.5% line:79.33% size:72.5%
Chiles Toreados translates to
something like "matador"
21:15.133 --> 21:19.333 align:start position:17.5% line:79.33% size:62.5%
or "bull fighter chiles",
and that is because
21:19.400 --> 21:23.100 align:start position:27.5% line:79.33% size:45%
they're considered
to be very fiery.
21:23.166 --> 21:26.366 align:start position:32.5% line:79.33% size:32.5%
So I'm adding
1/3 cup of soy sauce,
21:26.433 --> 21:29.700 align:start position:22.5% line:84.67% size:55%
1/3 cup of lime juice.
21:29.766 --> 21:32.300 align:start position:30% line:79.33% size:42.5%
You can make your
Chiles Toreados with
21:32.366 --> 21:36.133 align:start position:20% line:79.33% size:57.5%
your whole chiles, with
chopped chiles, sliced chiles -
21:36.200 --> 21:39.400 align:start position:32.5% line:79.33% size:37.5%
I like them cut
into thick slices.
21:39.466 --> 21:41.900 align:start position:30% line:79.33% size:37.5%
You're creating
two products:
21:41.966 --> 21:46.466 align:start position:17.5% line:79.33% size:65%
the marinated fire roasted
chiles and onions,
21:46.533 --> 21:51.500 align:start position:15% line:79.33% size:67.5%
but you're also making this
incredibly delicious sauce that
21:51.633 --> 21:56.533 align:start position:12.5% line:79.33% size:72.5%
you can use for vinaigrettes,
guacamole, salsas, salads.
21:58.033 --> 22:00.866 align:start position:35% line:79.33% size:30%
Look at that
beautiful mix!
22:00.933 --> 22:04.333 align:start position:15% line:79.33% size:67.5%
So you want to let this sit
for at least 10 minutes while
22:04.400 --> 22:07.200 align:start position:32.5% line:79.33% size:35%
I assemble the
rest of my tortas.
22:07.266 --> 22:11.000 align:start position:32.5% line:79.33% size:35%
We're gonna do
a mayo spread.
22:11.066 --> 22:15.500 align:start position:10% line:79.33% size:80%
I'll just combine 1 cup of mayo,
1/2 cup of queso cotija,
22:15.566 --> 22:20.533 align:start position:32.5% line:79.33% size:35%
grated Oaxaca,
like 2 cups.
22:25.500 --> 22:29.200 align:start position:20% line:79.33% size:62.5%
I'll put this in the oven
that I have at 450 degrees
22:29.266 --> 22:30.666 align:start position:20% line:84.67% size:57.5%
for just a few minutes.
22:30.733 --> 22:33.100 align:start position:22.5% line:79.33% size:55%
This is what I'm gonna
do to my guacamole,
22:33.166 --> 22:38.133 align:start position:10% line:79.33% size:80%
I'll add some of these jalapeños
and spring onions with
22:39.766 --> 22:41.633 align:start position:17.5% line:84.67% size:65%
a little bit of the sauce.
22:41.700 --> 22:45.933 align:start position:27.5% line:79.33% size:42.5%
Coarsely chop the
cilantro, add it in here.
22:46.000 --> 22:49.533 align:start position:22.5% line:79.33% size:50%
A little bit of salt
because I have soy sauce.
22:49.600 --> 22:51.733 align:start position:27.5% line:84.67% size:45%
I'll make a paste.
22:51.800 --> 22:55.533 align:start position:17.5% line:79.33% size:65%
I'm really excited because
this is a new matador guacamole,
22:55.600 --> 22:58.466 align:start position:32.5% line:79.33% size:30%
and the name
is just a killer!
22:58.533 --> 23:00.866 align:start position:32.5% line:79.33% size:35%
And that was a
terrible pun/joke,
23:00.933 --> 23:03.900 align:start position:17.5% line:84.67% size:62.5%
'cause matador is killer.
23:03.966 --> 23:06.133 align:start position:22.5% line:84.67% size:55%
(Pati and crew laughs)
23:06.200 --> 23:09.066 align:start position:32.5% line:79.33% size:32.5%
Then I'll cut
into my avocados,
23:09.133 --> 23:11.533 align:start position:27.5% line:84.67% size:42.5%
I think I need 2.
23:19.300 --> 23:21.933 align:start position:42.5% line:79.33% size:10%
Mmm.
Mmm... mmm!
23:22.000 --> 23:24.333 align:start position:32.5% line:84.67% size:32.5%
It's so good!
23:24.400 --> 23:28.833 align:start position:27.5% line:79.33% size:47.5%
Imagine a guacamole
with the flavor
23:28.900 --> 23:33.600 align:start position:15% line:79.33% size:67.5%
of soy and lime and roasted
jalapeños and scallions
23:33.666 --> 23:37.400 align:start position:25% line:79.33% size:50%
that are charred and
soft and so rustic.
23:37.466 --> 23:39.800 align:start position:17.5% line:84.67% size:65%
Perfect, perfect, perfect.
23:44.833 --> 23:46.200 align:start position:37.5% line:84.67% size:22.5%
My loves!
23:46.266 --> 23:50.266 align:start position:27.5% line:79.33% size:42.5%
So how much do we
love Torta de Milanesa?
23:50.333 --> 23:51.666 align:start position:40% line:79.33% size:22.5%
>> Sammy:
Ooh, we love it!
23:51.733 --> 23:52.866 align:start position:37.5% line:79.33% size:20%
>> Juju:
Yeah.
23:52.933 --> 23:56.166 align:start position:22.5% line:79.33% size:52.5%
>> Pati: Okay, I made
different things for
23:56.233 --> 23:58.566 align:start position:22.5% line:79.33% size:55%
the Torta de Milanesa,
see if you like it.
23:58.633 --> 24:01.266 align:start position:25% line:79.33% size:50%
We'll add this sauce
in here.
24:01.333 --> 24:05.100 align:start position:17.5% line:79.33% size:65%
That beautiful vinaigrette
from the Chiles Toreados.
24:07.333 --> 24:08.766 align:start position:32.5% line:84.67% size:32.5%
It's perfect!
24:08.833 --> 24:10.833 align:start position:17.5% line:79.33% size:62.5%
>> Sammy: I don't know if
I should put more?
24:10.900 --> 24:12.833 align:start position:17.5% line:84.67% size:62.5%
>> Pati: That looks good!
24:18.933 --> 24:21.500 align:start position:17.5% line:84.67% size:65%
(family marvels in unison)
24:22.300 --> 24:24.833 align:start position:30% line:79.33% size:37.5%
>> Sammy: Good?
>> Juju: Mmm!
24:25.866 --> 24:28.533 align:start position:27.5% line:79.33% size:42.5%
>> Sammy: Oh man,
this is so good!
24:28.600 --> 24:33.333 align:start position:12.5% line:79.33% size:72.5%
>> Pati: I did something new.
This has butter cracker crumbs.
24:33.400 --> 24:37.533 align:start position:17.5% line:79.33% size:65%
I think the butter cracker
crumbs give it like
24:37.600 --> 24:42.566 align:start position:27.5% line:79.33% size:45%
a very buttery and
especially savory taste.
24:43.100 --> 24:46.400 align:start position:22.5% line:79.33% size:55%
>> Alan: It goes well,
because the greens are acidic.
24:46.466 --> 24:48.166 align:start position:25% line:79.33% size:50%
>> Pati: It's really
interesting, no?
24:48.233 --> 24:49.700 align:start position:35% line:79.33% size:32.5%
Like it has a
fascinating crunch.
24:49.766 --> 24:51.266 align:start position:37.5% line:79.33% size:22.5%
>> Sammy:
Yeah, it's different.
24:51.333 --> 24:53.933 align:start position:17.5% line:79.33% size:65%
>> Pati: This pie that I'm
about to assemble is
24:54.000 --> 24:57.000 align:start position:12.5% line:84.67% size:75%
the biggest seller in Sinaloa.
24:57.066 --> 25:01.666 align:start position:27.5% line:79.33% size:45%
After you have it,
you really crave it again.
25:01.733 --> 25:05.966 align:start position:20% line:79.33% size:57.5%
Decorate it with pecan.
We'll drizzle cajeta.
25:12.333 --> 25:13.666 align:start position:30% line:79.33% size:42.5%
>> Sammy: I don't
really like guava generally,
25:13.733 --> 25:15.366 align:start position:15% line:84.67% size:67.5%
but I really like this pie!
25:15.433 --> 25:18.666 align:start position:32.5% line:79.33% size:32.5%
>> Pati: Mmm!
I think it's spectacular.
25:18.733 --> 25:22.166 align:start position:27.5% line:10% size:47.5%
I mean, the guava -
it's so unexpected,
25:22.233 --> 25:27.200 align:start position:15% line:10% size:65%
but so perfumed and exotic
and exuberant and refreshing!
25:27.466 --> 25:28.633 align:start position:37.5% line:10% size:20%
>> Juju:
Mhmm -
25:28.700 --> 25:30.700 align:start position:32.5% line:10% size:35%
>> Pati: Mhmm?
Mhmm! Mhmm!
25:30.766 --> 25:31.600 align:start position:37.5% line:10% size:20%
>> Juju.
Mhmm.
25:31.666 --> 25:33.166 align:start position:37.5% line:10% size:20%
>> Pati.
Mhmm.
25:33.233 --> 25:35.533 align:start position:27.5% line:10% size:47.5%
>> Sammy: I'll take
another slice too.
25:35.600 --> 25:36.933 align:start position:32.5% line:10% size:32.5%
>> Pati: Mmm!
25:37.000 --> 25:40.900 align:start position:27.5% line:10% size:45%
Yay! This makes me
super happy.
25:46.966 --> 25:49.066 align:start position:10% line:10% size:75%
>> Pati Narrates: For recipes
and information from this
25:49.133 --> 25:52.766 align:start position:25% line:10% size:45%
episode and more,
visit PatiJinich.com,
25:52.833 --> 25:54.200 align:start position:32.5% line:10% size:32.5%
and connect!
25:54.266 --> 25:56.233 align:start position:22.5% line:10% size:52.5%
Find me on Facebook,
Twitter, Instagram
25:56.300 --> 25:58.600 align:start position:30% line:10% size:35%
and Pinterest
@PatiJinich.
25:58.666 --> 26:00.066 align:start position:32.5% line:10% size:35%
>> Announcer:
Pati's Mexican Table
26:00.133 --> 26:02.066 align:start position:22.5% line:10% size:52.5%
is made possible by:
26:02.133 --> 26:03.966 align:start position:47.5% line:84.67% size:5%
♪
26:09.933 --> 26:11.633 align:start position:32.5% line:84.67% size:35%
>> La Costena.
26:12.266 --> 26:14.166 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
26:14.233 --> 26:15.366 align:start position:25% line:84.67% size:50%
and family recipes.
26:15.433 --> 26:16.766 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
26:17.033 --> 26:19.166 align:start position:47.5% line:84.67% size:5%
♪
26:19.233 --> 26:21.766 align:start position:20% line:84.67% size:57.5%
♪ Avocados from Mexico
26:21.833 --> 26:26.366 align:start position:12.5% line:10% size:72.5%
>> BanCoppel. Your recipe for
sending money to Mexico.
26:26.433 --> 26:28.933 align:start position:35% line:10% size:30%
>> Chilorio.
La Chata.
26:33.200 --> 26:35.700 align:start position:10% line:79.33% size:77.5%
>> Announcer: Proud to support
Pati's Mexican Table
26:35.766 --> 26:37.266 align:start position:20% line:84.67% size:55%
on public television.