WEBVTT 00:00.733 --> 00:02.200 align:start position:35% line:84.67% size:30% [ Sizzling ] 00:02.266 --> 00:06.666 align:start position:22.5% line:79.33% size:55% -The sounds of sizzle, the smells from the grill. 00:06.733 --> 00:08.566 align:start position:20% line:84.67% size:57.5% Don't you just love it? 00:08.633 --> 00:10.700 align:start position:20% line:84.67% size:57.5% Look at these you guys. 00:10.766 --> 00:14.266 align:start position:20% line:79.33% size:57.5% These sights and sounds go by many names. 00:14.333 --> 00:17.566 align:start position:22.5% line:79.33% size:55% A barbecue, a cookout, a parrilla. 00:17.633 --> 00:19.366 align:start position:27.5% line:79.33% size:47.5% But in Mexico State of Sonora, 00:19.433 --> 00:22.533 align:start position:20% line:79.33% size:55% these delicious weekly gathering of family and friends 00:22.600 --> 00:25.633 align:start position:30% line:79.33% size:37.5% is known simply as a carne asada. 00:25.700 --> 00:28.466 align:start position:22.5% line:84.67% size:52.5% Mm, so good, so good. 00:28.533 --> 00:31.833 align:start position:15% line:79.33% size:70% And today, I'm bringing that traditional carne asada 00:31.900 --> 00:34.433 align:start position:35% line:79.33% size:25% experience right into my own back yard 00:34.500 --> 00:36.600 align:start position:35% line:79.33% size:32.5% with the help of some very hungry 00:36.666 --> 00:39.300 align:start position:12.5% line:79.33% size:75% and suddenly much taller boys. I don't... 00:39.366 --> 00:41.600 align:start position:17.5% line:79.33% size:65% -You need to flip it soon. -I don't see any sweat. 00:41.666 --> 00:43.033 align:start position:20% line:79.33% size:57.5% -I don't see any sweat. -I see, I see some sweat. 00:43.100 --> 00:44.400 align:start position:10% line:84.67% size:77.5% -You don't have the chef's eye. 00:44.466 --> 00:47.966 align:start position:25% line:79.33% size:50% -We're making a fire roasted salsita, 00:48.033 --> 00:50.566 align:start position:10% line:84.67% size:77.5% a chunky chili verde guacamole, 00:50.633 --> 00:52.700 align:start position:10% line:84.67% size:77.5% a Sonoran-style macaroni salad, 00:52.766 --> 00:56.733 align:start position:20% line:79.33% size:62.5% dressed with a spicy mayo and mixed with grilled ham 00:56.800 --> 00:59.033 align:start position:27.5% line:79.33% size:40% and crunchy corn and chunks of cheese; 00:59.100 --> 01:03.033 align:start position:22.5% line:79.33% size:55% and these outrageously satisfying crunchy tortilla, 01:03.100 --> 01:06.600 align:start position:17.5% line:79.33% size:62.5% refried bean, juicy steak and melted cheese, 01:06.666 --> 01:08.533 align:start position:27.5% line:84.67% size:47.5% a handful of bliss. 01:08.600 --> 01:10.000 align:start position:32.5% line:84.67% size:32.5% Lorenza taco. 01:10.066 --> 01:11.966 align:start position:27.5% line:84.67% size:47.5% This is ridiculous. 01:12.033 --> 01:15.366 align:start position:15% line:79.33% size:70% And the perfect rustic treat to finish it off, 01:15.433 --> 01:17.733 align:start position:27.5% line:79.33% size:47.5% this crunchy peanut and grape galette 01:17.800 --> 01:20.366 align:start position:17.5% line:79.33% size:62.5% topped with peanut butter whipped cream. 01:20.433 --> 01:22.533 align:start position:35% line:84.67% size:27.5% Oh, my yum. 01:22.600 --> 01:25.833 align:start position:25% line:79.33% size:47.5% I really think that the carne asada celebration 01:25.900 --> 01:28.933 align:start position:10% line:79.33% size:77.5% and ritual is like an open door for Papi 01:29.000 --> 01:31.566 align:start position:20% line:79.33% size:57.5% to start cooking for us on Sundays. 01:31.633 --> 01:34.133 align:start position:30% line:79.33% size:40% I'm just totally putting you on the spot. 01:34.200 --> 01:37.066 align:start position:30% line:79.33% size:35% -Every Sunday? -[ Singing in Spanish ] 01:37.133 --> 01:43.866 align:start position:47.5% line:10% size:5% ♪♪ 01:43.933 --> 01:50.633 align:start position:47.5% line:10% size:5% ♪♪ 01:50.700 --> 01:53.100 align:start position:25% line:10% size:52.5% -Pati's Mexican Table is made possible by... 01:54.366 --> 02:01.133 align:start position:47.5% line:10% size:5% ♪♪ 02:01.200 --> 02:02.866 align:start position:35% line:10% size:30% -La Costeña. 02:04.300 --> 02:06.066 align:start position:47.5% line:10% size:5% ♪♪ 02:06.133 --> 02:07.866 align:start position:22.5% line:10% size:55% -Avocados from Mexico. 02:09.033 --> 02:11.300 align:start position:30% line:79.33% size:37.5% Over 40 years,  bringing authentic 02:11.366 --> 02:12.266 align:start position:20% line:79.33% size:57.5% Latin American flavors  to your table. 02:12.333 --> 02:13.566 align:start position:27.5% line:84.67% size:42.5% Tropical Cheese. 02:14.366 --> 02:16.166 align:start position:20% line:10% size:60% -Stand Together, helping every person rise. 02:16.233 --> 02:18.033 align:start position:27.5% line:10% size:40% More information at StandTogether.org. 02:19.533 --> 02:22.866 align:start position:22.5% line:10% size:57.5% -BanCoppel, your recipe for sending money to Mexico. 02:24.366 --> 02:27.300 align:start position:22.5% line:10% size:55% -Mahatma rice lets you unite ingredients and flavors. 02:27.366 --> 02:29.033 align:start position:25% line:10% size:50% Mahatma rice unites. 02:30.366 --> 02:34.033 align:start position:30% line:10% size:37.5% -Divine flavor. 02:35.366 --> 02:36.533 align:start position:37.5% line:10% size:20% -Norson. 02:39.966 --> 02:42.433 align:start position:17.5% line:79.33% size:60% -So you know that I come from a family of four girls 02:42.500 --> 02:45.633 align:start position:22.5% line:79.33% size:55% and I am the youngest, and all of my sisters 02:45.700 --> 02:49.866 align:start position:10% line:79.33% size:77.5% are incredible cooks and bakers and one of my sisters 02:49.933 --> 02:52.066 align:start position:10% line:84.67% size:80% is actually a pastry chef, Lisa. 02:52.133 --> 02:55.000 align:start position:15% line:79.33% size:70% She makes the most beautiful tarts and pies and cakes 02:55.066 --> 02:58.366 align:start position:25% line:79.33% size:47.5% and I've never been that great at baking. 02:58.433 --> 03:02.700 align:start position:17.5% line:10% size:65% So I found this rustic way to make a tart, 03:02.766 --> 03:04.666 align:start position:20% line:10% size:60% which is called galette. 03:04.733 --> 03:06.766 align:start position:17.5% line:84.67% size:65% I love it 'cause it's easy 03:06.833 --> 03:08.500 align:start position:32.5% line:79.33% size:35% and it doesn't have to be perfect. 03:08.566 --> 03:13.033 align:start position:17.5% line:79.33% size:65% We're making a grape jelly and peanut butter galette. 03:13.100 --> 03:15.566 align:start position:15% line:79.33% size:70% So we're going to start with a dough, and to make the dough 03:15.633 --> 03:19.033 align:start position:20% line:79.33% size:60% is just your basic dough for a pie or a tart. 03:19.100 --> 03:22.733 align:start position:30% line:79.33% size:40% I'm going to add 1 1/4 cups of flour 03:22.800 --> 03:25.200 align:start position:20% line:84.67% size:57.5% into my food processor. 03:25.266 --> 03:29.200 align:start position:12.5% line:79.33% size:72.5% One stick of unsalted butter, or 1/2 cup -- 03:29.266 --> 03:31.066 align:start position:20% line:84.67% size:60% and you want it chilled. 03:31.133 --> 03:33.700 align:start position:25% line:84.67% size:50% A teaspoon of sugar. 03:33.766 --> 03:35.933 align:start position:15% line:84.67% size:70% I want to pulse a few times. 03:38.800 --> 03:40.500 align:start position:17.5% line:84.67% size:65% And I just want the butter 03:40.566 --> 03:43.833 align:start position:27.5% line:79.33% size:42.5% to start breaking into the flour, 03:43.900 --> 03:45.200 align:start position:30% line:84.67% size:37.5% just like this. 03:45.266 --> 03:46.933 align:start position:22.5% line:79.33% size:52.5% I'm going to show you how it looks. 03:47.000 --> 03:50.466 align:start position:15% line:84.67% size:70% It looks like little pebbly. 03:50.533 --> 03:52.633 align:start position:30% line:84.67% size:40% A pinch of salt. 03:52.700 --> 03:55.433 align:start position:10% line:79.33% size:77.5% A little bit of water at a time as I pulse. 04:00.766 --> 04:03.533 align:start position:30% line:79.33% size:42.5% And then you want to continue pulsing 04:03.600 --> 04:06.700 align:start position:32.5% line:79.33% size:37.5% until the dough can come together. 04:08.833 --> 04:10.566 align:start position:30% line:79.33% size:37.5% And you can see when that happens 04:10.633 --> 04:15.100 align:start position:25% line:79.33% size:47.5% because the mixture becomes a lot more moist. 04:15.166 --> 04:18.800 align:start position:17.5% line:79.33% size:65% You gather it in your hand and if it can stick together 04:18.866 --> 04:21.500 align:start position:15% line:84.67% size:70% then it's ready to come out. 04:21.566 --> 04:24.066 align:start position:27.5% line:84.67% size:47.5% Wrap it in plastic. 04:26.233 --> 04:29.233 align:start position:22.5% line:84.67% size:55% Gather it into a disc. 04:29.300 --> 04:32.466 align:start position:15% line:84.67% size:67.5% That's it. That's my dough. 04:32.533 --> 04:34.733 align:start position:30% line:79.33% size:40% The part that is really easy about this 04:34.800 --> 04:37.133 align:start position:30% line:79.33% size:42.5% is you don't have to be super precise 04:37.200 --> 04:39.600 align:start position:15% line:79.33% size:67.5% with how you roll it out -- you're going to see. 04:39.666 --> 04:42.000 align:start position:15% line:79.33% size:67.5% I'm going to put this dough in the fridge to chill 04:42.066 --> 04:45.200 align:start position:25% line:79.33% size:45% for about an hour, but I made one earlier. 04:45.266 --> 04:47.200 align:start position:15% line:79.33% size:67.5% So, now we're going to make our filling, 04:47.266 --> 04:51.166 align:start position:12.5% line:79.33% size:75% and the filling is going to be grape jelly flavored 04:51.233 --> 04:53.166 align:start position:17.5% line:79.33% size:62.5% and then I'm going to top the tart 04:53.233 --> 04:55.266 align:start position:25% line:79.33% size:50% with a peanut butter whipped cream. 04:55.333 --> 04:58.633 align:start position:35% line:79.33% size:27.5% What I need is four cups of grapes. 04:58.700 --> 05:01.300 align:start position:32.5% line:79.33% size:30% These grapes are called jelly berries. 05:01.366 --> 05:04.100 align:start position:30% line:79.33% size:35% They come from the same family of grapes 05:04.166 --> 05:06.566 align:start position:10% line:84.67% size:77.5% as wild American Concord grape. 05:06.633 --> 05:09.733 align:start position:35% line:79.33% size:30% So they have that really intense, 05:09.800 --> 05:12.233 align:start position:20% line:84.67% size:60% sweet grape jelly taste. 05:12.300 --> 05:14.800 align:start position:30% line:79.33% size:42.5% I'm going to zest and juice this lemon 05:14.866 --> 05:17.266 align:start position:15% line:84.67% size:67.5% and mix it with the grapes. 05:17.333 --> 05:19.600 align:start position:17.5% line:84.67% size:62.5% These grapes are so sweet 05:19.666 --> 05:22.733 align:start position:35% line:79.33% size:32.5% that the zest and the juice of the lemon 05:22.800 --> 05:25.466 align:start position:22.5% line:79.33% size:55% are going to highlight the acidic 05:25.533 --> 05:27.700 align:start position:10% line:84.67% size:80% and tart qualities of the grape. 05:27.766 --> 05:33.033 align:start position:15% line:10% size:67.5% Turn your hand into a lemon or lime squeezer. 05:33.100 --> 05:35.533 align:start position:25% line:84.67% size:50% Half a cup of sugar, 05:35.600 --> 05:38.466 align:start position:12.5% line:84.67% size:75% 1 teaspoon of vanilla extract, 05:38.533 --> 05:41.133 align:start position:12.5% line:84.67% size:72.5% 2 tablespoons of corn starch, 05:41.200 --> 05:43.366 align:start position:22.5% line:79.33% size:55% which is going to help this mixture 05:43.433 --> 05:47.833 align:start position:17.5% line:79.33% size:65% become sort of jelly-like, sticky. 05:47.900 --> 05:50.666 align:start position:15% line:79.33% size:65% If I'm feeling like I need to add a little bit more grapes 05:50.733 --> 05:52.600 align:start position:37.5% line:79.33% size:22.5% I can add a little bit more grapes. 05:52.666 --> 05:56.800 align:start position:27.5% line:79.33% size:47.5% Usually, in baking, you have to be so precise, 05:56.866 --> 06:01.000 align:start position:15% line:79.33% size:70% so this rustic tart is great for personalities like me, 06:01.066 --> 06:03.000 align:start position:17.5% line:84.67% size:65% that are more spontaneous. 06:03.066 --> 06:04.800 align:start position:12.5% line:84.67% size:72.5% Maybe this works for you too. 06:04.866 --> 06:06.533 align:start position:17.5% line:84.67% size:62.5% And if you need precision 06:06.600 --> 06:09.066 align:start position:27.5% line:79.33% size:47.5% then you can follow my recipe exactly. 06:09.133 --> 06:11.800 align:start position:30% line:84.67% size:40% I have my dough. 06:11.866 --> 06:16.766 align:start position:25% line:79.33% size:50% I'm going to roll it on my floured counter. 06:16.833 --> 06:20.000 align:start position:12.5% line:84.67% size:72.5% Roll out the dough to a round 06:20.066 --> 06:24.400 align:start position:12.5% line:79.33% size:75% or a somewhat shape of a round of about 14 inches. 06:24.466 --> 06:28.966 align:start position:20% line:79.33% size:62.5% You want it to be thinner than a quarter of an inch. 06:29.033 --> 06:33.300 align:start position:15% line:79.33% size:72.5% This is a dessert that really goes with a carne asada spirit 06:33.366 --> 06:39.700 align:start position:10% line:79.33% size:80% of just throwing some fresh food into a very rustic dough. 06:39.766 --> 06:45.500 align:start position:17.5% line:79.33% size:65% Coarsely chop a half a cup of salted and roasted peanuts. 06:45.566 --> 06:49.133 align:start position:22.5% line:79.33% size:52.5% We're going to put it as a base under the grapes. 06:49.200 --> 06:51.800 align:start position:20% line:79.33% size:57.5% They're going to absorb some of the juices 06:51.866 --> 06:53.733 align:start position:12.5% line:84.67% size:72.5% from the grapes as they bake, 06:53.800 --> 06:56.500 align:start position:27.5% line:79.33% size:45% so that the bottom of this rustic tart 06:56.566 --> 06:58.400 align:start position:22.5% line:84.67% size:52.5% doesn't become soggy. 06:58.466 --> 07:00.733 align:start position:27.5% line:79.33% size:47.5% We want the peanuts under the grapes 07:00.800 --> 07:04.066 align:start position:15% line:79.33% size:70% and then we want the peanuts over the grapes 07:04.133 --> 07:07.133 align:start position:22.5% line:79.33% size:52.5% in that whipped cream that we're going to make. 07:07.200 --> 07:09.066 align:start position:27.5% line:79.33% size:47.5% So it's going to be a peanut butter 07:09.133 --> 07:11.433 align:start position:12.5% line:84.67% size:75% and jelly experience all over. 07:11.500 --> 07:17.833 align:start position:47.5% line:10% size:5% ♪♪ 07:17.900 --> 07:19.400 align:start position:45% line:84.67% size:10% Yum. 07:19.466 --> 07:22.333 align:start position:47.5% line:10% size:5% ♪♪ 07:22.400 --> 07:24.800 align:start position:27.5% line:79.33% size:45% My dad, every time he visits from Mexico, 07:24.866 --> 07:26.700 align:start position:20% line:79.33% size:60% the first thing he makes for himself 07:26.766 --> 07:28.566 align:start position:27.5% line:79.33% size:45% is a peanut butter and jelly sandwich. 07:28.633 --> 07:31.466 align:start position:12.5% line:84.67% size:75% Like for him, that's American. 07:31.533 --> 07:33.933 align:start position:17.5% line:79.33% size:62.5% He's going to be so happy when he tries this one. 07:34.000 --> 07:38.033 align:start position:27.5% line:79.33% size:42.5% Close and fold -- no rules. 07:38.100 --> 07:41.766 align:start position:25% line:79.33% size:50% As long as you don't break the dough. 07:41.833 --> 07:45.833 align:start position:27.5% line:79.33% size:47.5% Lightly beat an egg right in here. 07:49.400 --> 07:52.766 align:start position:15% line:79.33% size:67.5% So the egg wash is not only going to give it 07:52.900 --> 07:54.900 align:start position:17.5% line:84.67% size:65% a glossy, beautiful color, 07:55.033 --> 07:57.300 align:start position:12.5% line:84.67% size:75% but it's also going to help me 07:57.433 --> 08:00.933 align:start position:20% line:79.33% size:60% because I'm going to add some turbinado sugar. 08:01.066 --> 08:02.533 align:start position:20% line:84.67% size:60% So when you bite into it 08:02.666 --> 08:06.133 align:start position:25% line:79.33% size:47.5% you're going to get all those sugar crystals. 08:06.266 --> 08:07.633 align:start position:22.5% line:84.67% size:52.5% This is so beautiful! 08:07.766 --> 08:10.933 align:start position:10% line:84.67% size:77.5% Look, it's already like a gift. 08:11.066 --> 08:14.733 align:start position:12.5% line:79.33% size:72.5% I have my oven at 400 degrees and this is going to bake 08:14.866 --> 08:17.700 align:start position:15% line:84.67% size:67.5% for about 40 to 45 minutes. 08:17.833 --> 08:20.700 align:start position:20% line:79.33% size:57.5% Now we're going to make a super soft, velvety 08:20.833 --> 08:23.666 align:start position:22.5% line:79.33% size:55% and cold peanut butter whipped cream. 08:23.800 --> 08:26.033 align:start position:12.5% line:84.67% size:72.5% A half a cup of peanut butter 08:26.166 --> 08:28.033 align:start position:15% line:10% size:70% and I like the peanut butter that's not chunky, 08:28.166 --> 08:30.900 align:start position:20% line:10% size:57.5% because we already have the chunks in there. 08:31.033 --> 08:33.766 align:start position:27.5% line:79.33% size:47.5% 1/2 cup of my heavy whipping cream. 08:33.900 --> 08:37.066 align:start position:27.5% line:79.33% size:47.5% I first want to mix the peanut butter 08:37.200 --> 08:38.766 align:start position:12.5% line:84.67% size:75% with some of the whipped cream 08:38.900 --> 08:40.833 align:start position:35% line:79.33% size:27.5% and 1/4 cup of confectioner's sugar 08:40.966 --> 08:43.833 align:start position:27.5% line:79.33% size:45% to get that peanut butter mixture in. 08:43.966 --> 08:47.933 align:start position:12.5% line:79.33% size:75% Then I'm going to add the rest to get the volume. 08:48.066 --> 08:52.766 align:start position:17.5% line:79.33% size:62.5% Add the rest of the cream into the mixture. 08:52.900 --> 08:55.900 align:start position:12.5% line:79.33% size:72.5% So now we're going to beat it until it really rises. 08:56.033 --> 08:59.000 align:start position:10% line:79.33% size:77.5% But you have to be very careful to not over beat it 08:59.133 --> 09:00.766 align:start position:15% line:84.67% size:70% because then it will curdle. 09:08.800 --> 09:11.866 align:start position:15% line:79.33% size:70% I know what would go really, really well with this -- 09:12.000 --> 09:14.800 align:start position:20% line:79.33% size:60% banana and strawberries, and then you drizzle chocolate 09:14.933 --> 09:16.733 align:start position:37.5% line:79.33% size:20% and then you add this whipped cream! 09:16.866 --> 09:19.233 align:start position:17.5% line:84.67% size:65% Or with vanilla ice cream. 09:19.366 --> 09:23.066 align:start position:27.5% line:79.33% size:47.5% No, no, pound cake, marble pound cake. 09:25.733 --> 09:28.066 align:start position:35% line:84.67% size:30% It is ready. 09:28.200 --> 09:30.400 align:start position:30% line:84.67% size:37.5% Oh, the beauty. 09:30.533 --> 09:34.566 align:start position:15% line:84.67% size:70% See how it's nice and thick. 09:34.700 --> 09:37.833 align:start position:35% line:84.67% size:30% Mm, mm, mmm! 09:37.966 --> 09:39.133 align:start position:35% line:84.67% size:27.5% Oh, my God. 09:39.266 --> 09:42.666 align:start position:15% line:84.67% size:67.5% This turned into ice cream. 09:42.800 --> 09:44.966 align:start position:20% line:79.33% size:57.5% Mm, I going to put this in the refrigerator. 09:49.466 --> 09:53.600 align:start position:15% line:79.33% size:65% A true Sonoran carne asada has a few rules and traditions. 09:53.733 --> 09:55.866 align:start position:27.5% line:79.33% size:47.5% On a recent trip to Ciudad Obregón, 09:56.000 --> 09:59.133 align:start position:10% line:79.33% size:80% my new friend, Belin, invited me over to show me the ropes. 09:59.266 --> 10:01.666 align:start position:17.5% line:10% size:62.5% [ Conversing in Spanish ] 10:05.166 --> 10:08.400 align:start position:10% line:10% size:77.5% You know that people here grill a lot because they know 10:08.533 --> 10:11.633 align:start position:20% line:79.33% size:57.5% you need something next to the grill to cook stuff. 10:11.766 --> 10:13.633 align:start position:40% line:79.33% size:22.5% -Exactly. -This is a grilling culture, 10:13.766 --> 10:14.866 align:start position:32.5% line:84.67% size:32.5% you can tell. 10:15.000 --> 10:17.266 align:start position:27.5% line:79.33% size:45% Okay, so you chose this cut of meat. 10:17.400 --> 10:18.800 align:start position:40% line:79.33% size:17.5% Is this a cut of meat that people 10:18.933 --> 10:21.000 align:start position:20% line:79.33% size:60% in Sonora love to grill? Is this the standard? 10:21.133 --> 10:23.166 align:start position:20% line:79.33% size:57.5% -Yeah. yes. Chuck roll. -Chuck roll? 10:23.300 --> 10:25.500 align:start position:17.5% line:79.33% size:65% -In English, or diezmillo,  we say. 10:25.633 --> 10:27.733 align:start position:27.5% line:79.33% size:45% -Diezmillo, okay. -You want to steak, 10:27.866 --> 10:29.133 align:start position:20% line:84.67% size:60% you can choose a rib-eye 10:29.266 --> 10:31.533 align:start position:27.5% line:79.33% size:42.5% or you can choose a ranchero. 10:31.666 --> 10:32.700 align:start position:27.5% line:84.67% size:45% This is for tacos. 10:32.833 --> 10:34.333 align:start position:15% line:84.67% size:67.5% Don't be shy with the salt. 10:34.466 --> 10:37.366 align:start position:27.5% line:79.33% size:47.5% -Okay. Carne asada, is it a weekend thing? 10:37.500 --> 10:40.566 align:start position:20% line:79.33% size:60% -It's a weekend or maybe to break the week. 10:40.700 --> 10:43.533 align:start position:10% line:10% size:77.5% -You would say come to my house for a [Spanish]. 10:43.666 --> 10:44.833 align:start position:32.5% line:10% size:35% -That's right. 10:47.833 --> 10:50.333 align:start position:37.5% line:10% size:22.5% -Exactly. -The occasion, the celebration, 10:50.466 --> 10:52.300 align:start position:32.5% line:79.33% size:30% is called... -Carne asada. 10:52.433 --> 10:54.066 align:start position:32.5% line:84.67% size:32.5% -Carne asada. 10:54.200 --> 10:56.100 align:start position:10% line:84.67% size:77.5% So give me your top three tips. 10:56.233 --> 10:59.333 align:start position:17.5% line:10% size:62.5% -Okay. Salt for one side. 11:08.500 --> 11:11.033 align:start position:17.5% line:10% size:62.5% -And you don't ask people if they want it medium, 11:11.166 --> 11:13.500 align:start position:20% line:10% size:60% medium-raw, medium-well? 11:13.633 --> 11:14.933 align:start position:22.5% line:79.33% size:52.5% -You don't get to say if you want it rare, 11:15.066 --> 11:16.433 align:start position:17.5% line:84.67% size:62.5% medium rare, medium well, 11:16.566 --> 11:19.900 align:start position:10% line:79.33% size:80% no, you just get the carne asada from the carne asada master 11:20.033 --> 11:23.266 align:start position:22.5% line:79.33% size:55% and you eat your tacos and you say thank you, okay? 11:25.300 --> 11:26.933 align:start position:37.5% line:10% size:25% -[Spanish] 11:27.066 --> 11:28.333 align:start position:30% line:10% size:40% -Like bite size? 11:28.466 --> 11:30.200 align:start position:37.5% line:10% size:25% -[Spanish] 11:32.633 --> 11:37.333 align:start position:47.5% line:10% size:5% ♪♪ 11:37.466 --> 11:39.433 align:start position:45% line:84.67% size:10% -Mm! 11:39.566 --> 11:42.566 align:start position:35% line:84.67% size:27.5% Mm, mm, mm! 11:42.700 --> 11:46.166 align:start position:22.5% line:79.33% size:55% -That's it? That's it? -Mm. So juicy! 11:46.300 --> 11:49.966 align:start position:27.5% line:79.33% size:45% -It's not my work, it's the cow's work. 11:50.100 --> 11:53.733 align:start position:37.5% line:10% size:22.5% [Spanish] 11:53.866 --> 11:55.166 align:start position:20% line:84.67% size:60% -I'm ready for the taco. 11:55.300 --> 11:59.500 align:start position:12.5% line:79.33% size:72.5% Belin's mother-in-law and his wife make a quick guacamole 11:59.633 --> 12:01.200 align:start position:20% line:84.67% size:60% and pico de gallo salsa, 12:01.333 --> 12:04.633 align:start position:30% line:79.33% size:40% and they invited our whole crew to eat. 12:04.800 --> 12:07.133 align:start position:47.5% line:10% size:5% ♪♪ 12:07.266 --> 12:08.966 align:start position:45% line:84.67% size:7.5% Mm. 12:09.100 --> 12:12.833 align:start position:15% line:79.33% size:70% I totally see now why people love the carne asada experience. 12:12.966 --> 12:17.966 align:start position:17.5% line:79.33% size:65% It's like super welcoming, delicious, festive. 12:18.100 --> 12:19.533 align:start position:30% line:84.67% size:37.5% Gracias, Belin, 12:19.666 --> 12:22.800 align:start position:27.5% line:79.33% size:40% for welcoming me and my team to your home. 12:22.933 --> 12:25.400 align:start position:22.5% line:79.33% size:50% You really showed us what a carne asada experience 12:25.533 --> 12:29.333 align:start position:15% line:79.33% size:67.5% is all about and everything that Sonora has to offer. 12:29.500 --> 12:31.933 align:start position:47.5% line:10% size:5% ♪♪ 12:32.066 --> 12:33.333 align:start position:45% line:84.67% size:7.5% Mm. 12:33.500 --> 12:42.766 align:start position:47.5% line:10% size:5% ♪♪ 12:42.900 --> 12:44.300 align:start position:30% line:84.67% size:37.5% It's beautiful, 12:44.433 --> 12:48.100 align:start position:15% line:79.33% size:70% and I can't wait to eat this with a whipped cream. 12:48.233 --> 12:52.233 align:start position:12.5% line:10% size:75% We're going to make two things to go with our carne asada. 12:52.366 --> 12:54.633 align:start position:27.5% line:10% size:47.5% We're going to make a salsa tatemada, 12:54.766 --> 12:57.200 align:start position:22.5% line:79.33% size:57.5% and we're going to make a chili verde guacamole. 12:57.333 --> 12:59.566 align:start position:25% line:79.33% size:52.5% So I'm going to start with the salsa tatemada. 12:59.700 --> 13:02.500 align:start position:22.5% line:79.33% size:50% A pound of tomatoes, a half of a white onion 13:02.633 --> 13:04.366 align:start position:20% line:84.67% size:57.5% that I cut into pieces, 13:04.500 --> 13:06.100 align:start position:22.5% line:84.67% size:52.5% five Anaheim chilies. 13:06.233 --> 13:08.900 align:start position:20% line:79.33% size:60% All of these ingredients have been charred. 13:09.033 --> 13:13.766 align:start position:10% line:79.33% size:77.5% Salsa tatemada is a combination of tomato, onion and chili 13:13.900 --> 13:17.133 align:start position:27.5% line:79.33% size:40% but it just uses the chilies of the region 13:17.266 --> 13:21.066 align:start position:17.5% line:79.33% size:62.5% and, of course, in Sonora it has verde, 13:21.200 --> 13:22.766 align:start position:35% line:84.67% size:27.5% or Anaheim. 13:22.933 --> 13:26.133 align:start position:47.5% line:10% size:5% ♪♪ 13:26.266 --> 13:30.300 align:start position:27.5% line:84.67% size:45% White onion, salt, 13:30.433 --> 13:32.966 align:start position:15% line:84.67% size:67.5% and then we are mashing it. 13:33.100 --> 13:37.333 align:start position:12.5% line:79.33% size:75% If you don't have a molcajete,  you can just mix this in a bowl. 13:37.466 --> 13:39.266 align:start position:30% line:79.33% size:37.5% It's just going to look more special. 13:39.400 --> 13:41.700 align:start position:30% line:79.33% size:35% Plus the walls of the molcajete, 13:41.833 --> 13:45.066 align:start position:17.5% line:79.33% size:65% since they're very porous, are going to start storing 13:45.200 --> 13:48.633 align:start position:17.5% line:79.33% size:67.5% in their memory the flavors of the ingredients that you use. 13:48.766 --> 13:52.200 align:start position:22.5% line:79.33% size:50% So my salsa tatemada will taste very different 13:52.333 --> 13:53.666 align:start position:17.5% line:84.67% size:62.5% from your salsa tatemada. 13:53.800 --> 13:56.900 align:start position:22.5% line:79.33% size:50% So when I invite you over to my carne asada, 13:57.033 --> 13:59.833 align:start position:27.5% line:79.33% size:47.5% it's going to taste like my carne asada. 14:00.000 --> 14:03.333 align:start position:47.5% line:10% size:5% ♪♪ 14:03.466 --> 14:06.600 align:start position:35% line:84.67% size:27.5% Mm, mm, mm. 14:06.733 --> 14:10.200 align:start position:32.5% line:79.33% size:30% It's chunky, it's juicy, it's tangy. 14:10.333 --> 14:12.700 align:start position:12.5% line:84.67% size:72.5% Because of the Anaheim chili, 14:12.833 --> 14:15.766 align:start position:17.5% line:79.33% size:65% which is a little citrusy, it's so good. 14:15.900 --> 14:19.233 align:start position:20% line:79.33% size:60% So now I'm going to make a chili verde guacamole. 14:19.366 --> 14:23.433 align:start position:12.5% line:79.33% size:75% In my mind, avocados and limes just go hand in hand. 14:23.566 --> 14:25.600 align:start position:17.5% line:84.67% size:62.5% But when I got to Sonora, 14:25.733 --> 14:29.066 align:start position:15% line:79.33% size:67.5% people were, like, appalled at the thought. 14:29.200 --> 14:34.266 align:start position:12.5% line:79.33% size:75% No one uses lime and they find it quite shocking if you do. 14:34.400 --> 14:35.600 align:start position:27.5% line:84.67% size:45% They have a point. 14:35.733 --> 14:38.400 align:start position:12.5% line:84.67% size:75% It tastes absolutely delicious 14:38.533 --> 14:40.633 align:start position:22.5% line:84.67% size:55% without lime or lemon, 14:40.766 --> 14:43.800 align:start position:15% line:79.33% size:67.5% especially if you're adding a chili verde. 14:43.966 --> 14:48.433 align:start position:47.5% line:10% size:5% ♪♪ 14:48.566 --> 14:51.000 align:start position:42.5% line:84.67% size:12.5% Salt. 14:51.133 --> 14:54.433 align:start position:25% line:84.67% size:50% The roasted Anaheim. 14:54.566 --> 14:56.466 align:start position:42.5% line:84.67% size:15% Onion. 14:56.600 --> 14:58.100 align:start position:17.5% line:84.67% size:62.5% I have 1 cup of cilantro. 14:58.266 --> 15:00.933 align:start position:47.5% line:10% size:5% ♪♪ 15:01.066 --> 15:04.466 align:start position:12.5% line:79.33% size:75% Look at the beautiful color -- it's just all green. 15:04.633 --> 15:07.633 align:start position:47.5% line:10% size:5% ♪♪ 15:07.766 --> 15:10.200 align:start position:35% line:84.67% size:27.5% Mm, mm, mm. 15:10.333 --> 15:13.133 align:start position:30% line:79.33% size:42.5% The crunchy onion and the fresh cilantro 15:13.266 --> 15:15.433 align:start position:22.5% line:84.67% size:55% and the citrusy chili, 15:15.566 --> 15:20.000 align:start position:12.5% line:79.33% size:75% and I have like a more intense experience of the avocado, 15:20.133 --> 15:21.833 align:start position:30% line:84.67% size:37.5% which is great. 15:21.966 --> 15:26.100 align:start position:15% line:79.33% size:67.5% So another surprising thing that I learned in Sonora 15:26.233 --> 15:29.366 align:start position:27.5% line:79.33% size:42.5% is that they love a good macaroni salad 15:29.500 --> 15:32.000 align:start position:15% line:10% size:67.5% and it's called pasta fria, 15:32.133 --> 15:34.666 align:start position:15% line:10% size:67.5% and of course you can taste the influence 15:34.800 --> 15:36.233 align:start position:22.5% line:10% size:55% from the United States 15:36.366 --> 15:38.466 align:start position:30% line:79.33% size:42.5% 'cause, you know, Sonora borders with Arizona, 15:38.600 --> 15:40.833 align:start position:15% line:84.67% size:70% but it has its Mexican spin, 15:40.966 --> 15:44.200 align:start position:35% line:79.33% size:32.5% and sopa fria  is so very loved 15:44.333 --> 15:46.233 align:start position:27.5% line:79.33% size:45% that they serve it for Quinceañeras, 15:46.366 --> 15:49.433 align:start position:17.5% line:79.33% size:65% and you know, Quinceañeras are huge in Mexico, 15:49.566 --> 15:52.166 align:start position:20% line:84.67% size:60% and they serve barbacoa. 15:52.300 --> 15:55.500 align:start position:27.5% line:79.33% size:45% I'm adding a pound of elbow pasta. 15:55.633 --> 15:57.133 align:start position:30% line:79.33% size:40% This is so yummy 'cause you're going to see 15:57.266 --> 16:00.800 align:start position:10% line:79.33% size:77.5% all the things that go in there that are crunchy and sweet, 16:00.933 --> 16:03.233 align:start position:20% line:79.33% size:60% and we're going to grill some ingredients too, 16:03.366 --> 16:05.266 align:start position:20% line:79.33% size:60% but we're going to start with the fresh things. 16:05.400 --> 16:07.366 align:start position:27.5% line:84.67% size:45% Two celery stalks. 16:07.500 --> 16:10.433 align:start position:27.5% line:79.33% size:45% In Sonora they eat the pasta fria 16:10.566 --> 16:13.766 align:start position:22.5% line:79.33% size:52.5% or the macaroni salad with barbacoa 16:13.900 --> 16:16.000 align:start position:17.5% line:84.67% size:62.5% and for big celebrations. 16:16.133 --> 16:18.533 align:start position:12.5% line:84.67% size:72.5% Ever since I landed in Sonora 16:18.666 --> 16:21.166 align:start position:17.5% line:79.33% size:62.5% people started telling me about the carne asada 16:21.300 --> 16:23.100 align:start position:30% line:79.33% size:40% and have you had a carne asada, 16:23.233 --> 16:27.533 align:start position:15% line:79.33% size:70% and I was just connecting it to the carne asada tacos 16:27.666 --> 16:31.200 align:start position:17.5% line:79.33% size:67.5% that I've eaten since I was a little girl in Mexico City 16:31.333 --> 16:34.100 align:start position:17.5% line:79.33% size:62.5% where carne asada is just the grilled piece of meat 16:34.233 --> 16:35.500 align:start position:20% line:84.67% size:57.5% that you put into taco. 16:35.633 --> 16:40.366 align:start position:15% line:79.33% size:70% But carne asada for Sonorans is like a verb. 16:40.500 --> 16:41.933 align:start position:15% line:84.67% size:70% You're going to carne asada, 16:42.066 --> 16:45.900 align:start position:20% line:79.33% size:60% you're going to come for a carne asada, and it is a meal, 16:46.033 --> 16:49.333 align:start position:30% line:79.33% size:37.5% is a gathering, it's a social experience. 16:49.466 --> 16:51.766 align:start position:15% line:84.67% size:67.5% So here we have the celery, 16:51.900 --> 16:53.366 align:start position:27.5% line:84.67% size:45% we have the onion, 16:53.500 --> 16:55.066 align:start position:27.5% line:10% size:47.5% 1 cup of fresh peas 16:55.200 --> 16:58.266 align:start position:27.5% line:10% size:40% and I'm going to quickly dunk them in here 16:58.400 --> 17:00.633 align:start position:12.5% line:84.67% size:75% and really less than 1 minute. 17:00.766 --> 17:03.400 align:start position:27.5% line:79.33% size:45% The pasta's ready. I'm going to drain it. 17:08.233 --> 17:12.866 align:start position:10% line:79.33% size:77.5% And I'm going to make my creamy dressing for the salad. 17:13.000 --> 17:15.100 align:start position:32.5% line:84.67% size:35% 1 cup of mayo, 17:15.233 --> 17:17.433 align:start position:17.5% line:84.67% size:62.5% 1/4 cup of Mexican crema. 17:17.566 --> 17:20.866 align:start position:12.5% line:79.33% size:72.5% It's tangy, it's a little bit funky and cheesy 17:21.000 --> 17:24.200 align:start position:27.5% line:84.67% size:45% and so delightful. 17:24.333 --> 17:28.266 align:start position:15% line:79.33% size:67.5% 2 very generous tablespoons of yellow mustard, 17:28.400 --> 17:30.966 align:start position:22.5% line:84.67% size:55% fire roasted pimentos. 17:31.100 --> 17:36.500 align:start position:25% line:79.33% size:45% Coarsely chop them to make it easy for my blender. 17:36.633 --> 17:39.300 align:start position:30% line:79.33% size:40% Chipotles dulces or sweet chipotles, 17:39.433 --> 17:42.533 align:start position:27.5% line:79.33% size:45% which is a version of chipotles in adobo, 17:42.666 --> 17:45.500 align:start position:27.5% line:79.33% size:42.5% and they're dried chipotle chillies 17:45.633 --> 17:48.366 align:start position:20% line:79.33% size:57.5% but packed with vinegar and piloncillo 17:48.500 --> 17:50.933 align:start position:20% line:79.33% size:57.5% and they're so charming and so sweet. 17:51.066 --> 17:53.900 align:start position:22.5% line:79.33% size:52.5% Like me, you're going to become addicted to them. 17:54.033 --> 17:56.066 align:start position:20% line:84.67% size:57.5% 1/2 a teaspoon of salt, 17:56.200 --> 17:58.566 align:start position:17.5% line:84.67% size:62.5% 1/2 a teaspoon of pepper, 17:58.700 --> 18:00.600 align:start position:40% line:79.33% size:17.5% and now I'm going to puree these. 18:08.033 --> 18:09.466 align:start position:37.5% line:84.67% size:25% Let's see. 18:09.633 --> 18:15.700 align:start position:47.5% line:10% size:5% ♪♪ 18:15.833 --> 18:18.333 align:start position:35% line:84.67% size:27.5% Mm, mm, mm. 18:18.466 --> 18:21.766 align:start position:35% line:79.33% size:27.5% It's tangy, it's sweet, it's spicy. 18:21.900 --> 18:26.100 align:start position:25% line:79.33% size:45% Mm, I can taste -- I can taste everything. 18:26.233 --> 18:27.933 align:start position:15% line:84.67% size:70% This is going to be so good. 18:28.100 --> 18:30.433 align:start position:47.5% line:10% size:5% ♪♪ 18:30.566 --> 18:32.633 align:start position:10% line:84.67% size:77.5% A little bit more of the sauce. 18:32.800 --> 18:37.933 align:start position:47.5% line:10% size:5% ♪♪ 18:38.066 --> 18:40.133 align:start position:30% line:84.67% size:40% Muenster cheese. 18:40.266 --> 18:42.500 align:start position:30% line:79.33% size:42.5% When I go outside and grill my carne asada 18:42.633 --> 18:44.833 align:start position:12.5% line:84.67% size:72.5% I'm going to grill some corn, 18:44.966 --> 18:47.166 align:start position:25% line:79.33% size:52.5% shave off the kernels and throw them in here 18:47.300 --> 18:50.900 align:start position:15% line:79.33% size:67.5% and I'm also going to grill a big piece of ham 18:51.033 --> 18:53.033 align:start position:20% line:79.33% size:60% and I'm going to dice it and throw it in here. 18:53.166 --> 18:54.266 align:start position:45% line:84.67% size:10% Yum. 18:54.400 --> 18:56.266 align:start position:35% line:84.67% size:30% Mix this up. 18:58.666 --> 19:01.066 align:start position:45% line:84.67% size:7.5% Mm. 19:01.200 --> 19:04.400 align:start position:30% line:79.33% size:37.5% Finally, we get to the star of today, 19:04.533 --> 19:06.233 align:start position:27.5% line:79.33% size:47.5% which is the carne, which is the meat, 19:06.366 --> 19:08.566 align:start position:27.5% line:79.33% size:45% which his the soul of the carne asada. 19:08.700 --> 19:10.733 align:start position:12.5% line:84.67% size:75% There are certain cuts of meat 19:10.866 --> 19:13.400 align:start position:27.5% line:79.33% size:45% that people expect for a carne asada. 19:13.533 --> 19:16.133 align:start position:27.5% line:84.67% size:47.5% One is skirt steak. 19:16.266 --> 19:20.033 align:start position:20% line:79.33% size:60% So skirt steak has a lot of flavor, 19:20.166 --> 19:21.566 align:start position:27.5% line:84.67% size:42.5% a lot of texture. 19:21.700 --> 19:25.366 align:start position:17.5% line:79.33% size:62.5% It has some nice marbling of the fat throughout the meat. 19:25.500 --> 19:29.500 align:start position:17.5% line:79.33% size:67.5% Skirt steak is a little bit of a more refined cut of meat, 19:29.633 --> 19:32.000 align:start position:30% line:79.33% size:37.5% like for people that are a little more picky. 19:32.133 --> 19:33.800 align:start position:22.5% line:84.67% size:52.5% Chuck roll is a must. 19:33.933 --> 19:38.700 align:start position:10% line:79.33% size:80% It's an affordable piece of meat that has really soft meat 19:38.833 --> 19:41.900 align:start position:25% line:79.33% size:47.5% but it also has fat that's nicely distributed 19:42.033 --> 19:44.333 align:start position:10% line:84.67% size:80% throughout the chuck roll piece. 19:44.466 --> 19:48.266 align:start position:27.5% line:79.33% size:42.5% I slice them into 1/2 to 3/4 inch. 19:48.400 --> 19:49.833 align:start position:32.5% line:84.67% size:35% Time to grill. 19:50.000 --> 19:55.300 align:start position:47.5% line:10% size:5% ♪♪ 19:55.433 --> 19:57.933 align:start position:17.5% line:79.33% size:65% In Sonora they're so proud about their meat. 19:58.066 --> 20:00.166 align:start position:22.5% line:79.33% size:55% I'm going to teach you the tricks they passed onto me 20:00.300 --> 20:02.300 align:start position:25% line:79.33% size:50% so that you can then become the parrilleros 20:02.433 --> 20:05.200 align:start position:20% line:79.33% size:60% of your homes and invite Papi and me over. 20:05.333 --> 20:07.333 align:start position:20% line:79.33% size:60% So before we get started with the meat, 20:07.466 --> 20:10.433 align:start position:15% line:79.33% size:70% I'm going to grill some corn and ham 20:10.566 --> 20:13.866 align:start position:40% line:79.33% size:17.5% to chop for our cold pasta salad. 20:14.000 --> 20:16.633 align:start position:27.5% line:79.33% size:47.5% Here's a big secret about carne asada. 20:16.766 --> 20:20.000 align:start position:12.5% line:79.33% size:72.5% The only thing that can touch the meat is salt. 20:20.133 --> 20:22.833 align:start position:22.5% line:79.33% size:55% You only salt the meat on one side, 20:22.966 --> 20:24.266 align:start position:22.5% line:84.67% size:55% like generously, yeah. 20:24.400 --> 20:26.400 align:start position:22.5% line:79.33% size:55% -That's a lot of salt. -Pero, look at 20:26.533 --> 20:27.666 align:start position:22.5% line:84.67% size:55% how much meat that is, 20:27.800 --> 20:29.766 align:start position:35% line:79.33% size:27.5% that's like 3 pounds of meat. 20:29.900 --> 20:33.533 align:start position:12.5% line:79.33% size:75% In Sonora, instead of greasing the grill with oil, 20:33.666 --> 20:36.066 align:start position:37.5% line:79.33% size:27.5% they grease with beef fat. 20:36.200 --> 20:37.533 align:start position:22.5% line:79.33% size:52.5% -Not wasting any meat that way also. 20:37.666 --> 20:41.000 align:start position:20% line:79.33% size:55% -Not wasting any meat, and you're like seasoning 20:41.133 --> 20:44.200 align:start position:27.5% line:79.33% size:40% the entire thing with the beef flavor. 20:44.366 --> 20:46.966 align:start position:47.5% line:10% size:5% ♪♪ 20:47.100 --> 20:50.066 align:start position:32.5% line:79.33% size:35% -That's for me and what's for them? 20:50.200 --> 20:53.133 align:start position:35% line:84.67% size:27.5% -[ Laughs ] 20:53.266 --> 20:54.733 align:start position:17.5% line:79.33% size:65% The meat is going to start to sweat, 20:54.866 --> 20:57.166 align:start position:32.5% line:79.33% size:32.5% you will see, like in three to four minutes 20:57.300 --> 20:59.833 align:start position:22.5% line:79.33% size:52.5% and then you flip it, and once you flip it 20:59.966 --> 21:01.833 align:start position:10% line:79.33% size:77.5% it's like three to four minutes and that's it. 21:01.966 --> 21:04.200 align:start position:27.5% line:79.33% size:40% The carne asada, you have to taco it, right? 21:04.333 --> 21:06.566 align:start position:20% line:79.33% size:57.5% So in Sonora they do it with flour tortillas. 21:06.700 --> 21:08.900 align:start position:27.5% line:79.33% size:45% There's that thing called Lorenza, 21:09.033 --> 21:12.566 align:start position:12.5% line:79.33% size:75% and Lorenza has corn tortillas that are brushed with water. 21:12.700 --> 21:14.333 align:start position:27.5% line:79.33% size:45% Juju, you're going to help me with these, okay? 21:14.466 --> 21:16.500 align:start position:40% line:79.33% size:15% -Okay. -Brush la corn tortilla 21:16.633 --> 21:18.200 align:start position:37.5% line:79.33% size:22.5% con agua. -Okay. 21:18.333 --> 21:20.833 align:start position:10% line:79.33% size:80% -After you brush it you're going to sprinkle it with salt 21:20.966 --> 21:25.333 align:start position:22.5% line:79.33% size:55% and then you put these on the grill. 21:25.466 --> 21:28.133 align:start position:17.5% line:79.33% size:62.5% So you're making tostadas without frying them. 21:28.266 --> 21:31.000 align:start position:30% line:79.33% size:40% After they toast you put the beans, 21:31.133 --> 21:32.166 align:start position:20% line:84.67% size:60% the meat and the cheese, 21:32.300 --> 21:34.033 align:start position:22.5% line:79.33% size:52.5% because then you have a sturdy shell. 21:34.166 --> 21:36.133 align:start position:17.5% line:79.33% size:60% -The meat sweating means it's starting to get ready. 21:36.266 --> 21:37.466 align:start position:20% line:84.67% size:60% We need to flip it soon. 21:37.600 --> 21:39.400 align:start position:20% line:79.33% size:57.5% -I don't see any sweat. -I don't see any sweat. 21:39.533 --> 21:41.333 align:start position:25% line:79.33% size:45% -I see some sweat. -You don't have the chef's eye. 21:41.466 --> 21:43.000 align:start position:12.5% line:84.67% size:72.5% -No, it needs to be bubbling. 21:43.133 --> 21:44.833 align:start position:22.5% line:79.33% size:55% We're going to give it another second, 21:44.966 --> 21:46.733 align:start position:35% line:79.33% size:27.5% but we know what we're going to do now. 21:46.866 --> 21:49.866 align:start position:10% line:79.33% size:77.5% We're going to take out the ham because the ham is ready. 21:50.000 --> 21:51.266 align:start position:30% line:79.33% size:37.5% -It's sweating. -Oh. 21:51.400 --> 21:52.900 align:start position:27.5% line:84.67% size:45% -We have the corn. 21:53.033 --> 21:55.000 align:start position:17.5% line:79.33% size:65% Who's going to help me cut the ham? 21:55.133 --> 21:57.633 align:start position:12.5% line:79.33% size:72.5% -Pops you should cut the ham. He said he wants to. 21:57.766 --> 22:00.500 align:start position:42.5% line:79.33% size:10% See. -Hey. 22:00.633 --> 22:02.566 align:start position:45% line:79.33% size:10% -Oh. -Look at that fork. 22:02.700 --> 22:04.100 align:start position:27.5% line:79.33% size:42.5% -He's so precise. -Wow. 22:04.233 --> 22:07.700 align:start position:20% line:79.33% size:60% -It's going to practice. -Perfect. 22:07.833 --> 22:09.566 align:start position:20% line:10% size:57.5% -You're all testing it, I should test it too. 22:09.700 --> 22:11.000 align:start position:35% line:79.33% size:25% -You guys. -What we testing? 22:11.133 --> 22:13.900 align:start position:32.5% line:79.33% size:35% -I don't know. -Yum. 22:14.066 --> 22:19.833 align:start position:47.5% line:10% size:5% ♪♪ 22:19.966 --> 22:23.900 align:start position:17.5% line:79.33% size:65% So we have the pasta salad and I'll help Sammy mix it up. 22:24.066 --> 22:32.966 align:start position:47.5% line:10% size:5% ♪♪ 22:33.100 --> 22:34.633 align:start position:30% line:79.33% size:42.5% When I meant that the meat was sweating, 22:34.766 --> 22:37.266 align:start position:12.5% line:84.67% size:72.5% do you see how it's sweating? 22:37.400 --> 22:39.066 align:start position:37.5% line:79.33% size:27.5% It has like the puddles of liquid. 22:39.200 --> 22:41.600 align:start position:15% line:79.33% size:67.5% Then you know that you need to flip the meat. 22:41.766 --> 22:45.866 align:start position:47.5% line:10% size:5% ♪♪ 22:46.000 --> 22:47.133 align:start position:37.5% line:84.67% size:25% Scallions. 22:47.266 --> 22:50.866 align:start position:20% line:79.33% size:57.5% -You put the pepper on. -Oh. 22:51.000 --> 22:52.500 align:start position:42.5% line:79.33% size:10% -Oh! -Ah, pops is cooking. 22:52.633 --> 22:53.933 align:start position:22.5% line:79.33% size:52.5% -Oh, he's a chef now. -Voila. 22:54.066 --> 22:56.200 align:start position:27.5% line:84.67% size:42.5% -Buena parrillero 22:56.333 --> 22:58.566 align:start position:22.5% line:79.33% size:55% makes his carne asada, takes it out. 22:58.700 --> 22:59.700 align:start position:35% line:84.67% size:30% He dices it. 22:59.833 --> 23:02.433 align:start position:27.5% line:10% size:47.5% When you bring this to the table 23:02.566 --> 23:05.000 align:start position:35% line:10% size:25% it's ready for people to make their tacos. 23:05.133 --> 23:07.533 align:start position:20% line:10% size:57.5% Typically, at the table you will have 23:07.666 --> 23:10.266 align:start position:32.5% line:10% size:35% refried beans, guacamole and salsa, 23:10.400 --> 23:13.500 align:start position:15% line:79.33% size:67.5% and you can make your tacos with flour tortillas 23:13.633 --> 23:17.066 align:start position:12.5% line:79.33% size:70% but I'm going to use some of this meat to make the Lorenzas. 23:17.200 --> 23:19.200 align:start position:17.5% line:10% size:65% So Lorenza is the tortilla 23:19.333 --> 23:21.700 align:start position:20% line:10% size:60% that you helped me brush with water and salt. 23:21.833 --> 23:22.933 align:start position:27.5% line:84.67% size:47.5% Frijoles de fiesta, 23:23.066 --> 23:25.566 align:start position:10% line:79.33% size:77.5% the style of refried beans they make there. 23:25.700 --> 23:27.233 align:start position:37.5% line:84.67% size:20% Chorizo. 23:27.366 --> 23:31.866 align:start position:42.5% line:10% size:12.5% Meat. Look at this, you guys. 23:32.000 --> 23:35.933 align:start position:22.5% line:79.33% size:52.5% Shredded queso Oaxaca and queso Quesadilla. 23:36.066 --> 23:37.300 align:start position:22.5% line:84.67% size:52.5% Over medium heat now. 23:37.433 --> 23:39.166 align:start position:12.5% line:84.67% size:75% The cheese melts over the meat 23:39.300 --> 23:42.333 align:start position:22.5% line:79.33% size:55% but it also melts over the toasted tortilla. 23:42.466 --> 23:44.533 align:start position:20% line:79.33% size:57.5% You know what's amazing about this one too? 23:44.666 --> 23:47.066 align:start position:15% line:79.33% size:67.5% You're putting the Lorenzas back on the grill 23:47.200 --> 23:49.700 align:start position:25% line:79.33% size:52.5% that has the beef fat and where the beef cooked. 23:49.833 --> 23:52.633 align:start position:32.5% line:79.33% size:35% So the Lorenza has all that flavor too. 23:52.800 --> 24:00.100 align:start position:47.5% line:10% size:5% ♪♪ 24:00.266 --> 24:07.533 align:start position:47.5% line:10% size:5% ♪♪ 24:07.666 --> 24:09.900 align:start position:40% line:84.67% size:17.5% Mm-hmm! 24:10.033 --> 24:13.600 align:start position:42.5% line:79.33% size:17.5% Mm, mm! This is ridiculous. 24:13.733 --> 24:16.700 align:start position:25% line:79.33% size:50% It's like everything has a carne asada taste. 24:16.833 --> 24:18.133 align:start position:12.5% line:84.67% size:75% -It's like everything we love, 24:18.266 --> 24:20.500 align:start position:20% line:79.33% size:57.5% all like stuffed in one like little tortilla -- 24:20.633 --> 24:24.733 align:start position:15% line:79.33% size:70% frijoles, queso, carne asada and aguacate. 24:24.866 --> 24:27.800 align:start position:17.5% line:79.33% size:62.5% -I think we should spread the carne asada 24:27.933 --> 24:29.700 align:start position:15% line:84.67% size:70% experience basics, you know. 24:29.833 --> 24:32.966 align:start position:22.5% line:79.33% size:50% It's similar to like the grilling tradition. 24:33.100 --> 24:35.633 align:start position:10% line:79.33% size:77.5% -Here maybe people do different types of meat, 24:35.766 --> 24:37.166 align:start position:27.5% line:79.33% size:47.5% put different kinds of things on it, 24:37.300 --> 24:39.566 align:start position:30% line:79.33% size:40% but everyone has some kind of a grilling culture. 24:39.700 --> 24:41.466 align:start position:12.5% line:84.67% size:75% -And people love Mexican food. 24:41.600 --> 24:44.766 align:start position:25% line:79.33% size:47.5% I really think that the carne asada celebration 24:44.900 --> 24:47.866 align:start position:10% line:79.33% size:77.5% and ritual is like an open door for Papi 24:48.000 --> 24:50.500 align:start position:20% line:79.33% size:57.5% to start cooking for us on Sundays. 24:50.633 --> 24:53.633 align:start position:30% line:79.33% size:40% I'm just totally putting you on the spot. 24:53.766 --> 24:55.500 align:start position:32.5% line:84.67% size:35% -Every Sunday? 24:55.666 --> 25:03.733 align:start position:47.5% line:10% size:5% ♪♪ 25:03.900 --> 25:11.966 align:start position:47.5% line:10% size:5% ♪♪ 25:12.100 --> 25:14.300 align:start position:10% line:10% size:80% -It really does taste like PB&J. 25:14.433 --> 25:18.233 align:start position:12.5% line:10% size:72.5% -It's so rustic. It goes with the whole carne asada theme. 25:18.366 --> 25:20.666 align:start position:20% line:10% size:57.5% I like this for Sunday. 25:20.800 --> 25:22.633 align:start position:42.5% line:10% size:15% -Yeah. -No? It's a great Sunday meal. 25:22.766 --> 25:24.166 align:start position:32.5% line:10% size:35% -I like having the table here too. 25:24.300 --> 25:26.933 align:start position:37.5% line:10% size:20% -Mm-hmm. Love, love, love. 25:28.433 --> 25:34.633 align:start position:47.5% line:10% size:5% ♪♪ 25:34.766 --> 25:38.133 align:start position:15% line:10% size:67.5% For recipes and information from this episode and more, 25:38.266 --> 25:40.533 align:start position:25% line:10% size:50% visit Patijinich.com 25:40.666 --> 25:42.933 align:start position:32.5% line:10% size:35% and connect -- find me on Facebook, 25:43.066 --> 25:46.433 align:start position:25% line:10% size:45% Twitter, Instagram and Pinterest at @PatiJinich. 25:46.566 --> 25:49.066 align:start position:25% line:10% size:52.5% -Pati's Mexican Table is made possible by... 25:50.500 --> 25:56.933 align:start position:47.5% line:10% size:5% ♪♪ 25:57.066 --> 25:59.066 align:start position:35% line:10% size:30% -La Costeña. 26:00.500 --> 26:02.133 align:start position:47.5% line:10% size:5% ♪♪ 26:02.266 --> 26:04.166 align:start position:22.5% line:10% size:55% -Avocados from Mexico. 26:05.133 --> 26:07.033 align:start position:35% line:79.33% size:30% A tradition  of authentic Latin flavors 26:07.100 --> 26:08.266 align:start position:25% line:84.67% size:50% and family recipes. 26:08.333 --> 26:09.666 align:start position:27.5% line:84.67% size:42.5% Tropical Cheese. 26:10.433 --> 26:12.200 align:start position:20% line:10% size:60% -Stand Together, helping every person rise. 26:12.333 --> 26:14.166 align:start position:27.5% line:10% size:40% More information at StandTogether.org. 26:15.466 --> 26:19.066 align:start position:22.5% line:10% size:57.5% -BanCoppel, your recipe for sending money to Mexico. 26:20.466 --> 26:23.333 align:start position:15% line:10% size:70% -Mahatma rice lets you unite ingredients and flavors. 26:23.466 --> 26:25.000 align:start position:25% line:10% size:50% Mahatma rice unites. 26:26.466 --> 26:28.333 align:start position:30% line:10% size:37.5% -Divine Flavor. 26:31.433 --> 26:32.666 align:start position:37.5% line:10% size:20% -Norson. 26:34.100 --> 26:35.500 align:start position:30% line:10% size:42.5% -Proud to support "Pati's Mexican Table" 26:35.633 --> 26:37.966 align:start position:22.5% line:10% size:52.5% on public television. 26:39.000 --> 26:41.333 align:start position:47.5% line:10% size:5% ♪♪