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[ Sizzling ]

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-The sounds of sizzle, 
the smells from the grill.

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Don't you just love it?

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Look at these you guys.

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These sights and sounds 
go by many names.

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A barbecue, a cookout, 
a  parrilla.

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But in Mexico State 
of Sonora,

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these delicious weekly 
gathering of family and friends

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is known simply 
as a  carne asada.

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Mm, so good, so good.

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And today, I'm bringing that 
traditional carne asada

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experience 
right into my own back yard

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with the help 
of some very hungry

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and suddenly much taller boys. 
I don't...

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-You need to flip it soon. 
-I don't see any sweat.

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-I don't see any sweat. 
-I see, I see some sweat.

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-You don't have the chef's eye.

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-We're making a fire 
roasted salsita,

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a chunky chili verde guacamole,

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a Sonoran-style macaroni salad,

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dressed with a spicy mayo 
and mixed with grilled ham

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and crunchy corn 
and chunks of cheese;

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and these outrageously 
satisfying crunchy tortilla,

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refried bean, juicy steak 
and melted cheese,

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a handful of bliss.

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Lorenza taco.

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This is ridiculous.

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And the perfect rustic treat 
to finish it off,

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this crunchy peanut 
and grape galette

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topped with peanut butter 
whipped cream.

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Oh, my yum.

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I really think that 
the carne asada celebration

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and ritual is like an open door 
for Papi

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to start cooking for us 
on Sundays.

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I'm just totally 
putting you on the spot.

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-Every Sunday? 
-[ Singing in Spanish ]

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♪♪

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♪♪

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-Pati's Mexican Table 
is made possible by...

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♪♪

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-La Costeña.

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♪♪

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-Avocados from Mexico.

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Over 40 years, 
 bringing authentic

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Latin American flavors 
 to your table.

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Tropical Cheese.

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-Stand Together, helping 
every person rise.

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More information 
at StandTogether.org.

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-BanCoppel, your recipe 
for sending money to Mexico.

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-Mahatma rice lets you 
unite ingredients and flavors.

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Mahatma rice unites.

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-Divine flavor.

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-Norson.

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-So you know that I come 
from a family of four girls

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and I am the youngest, 
and all of my sisters

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are incredible cooks and bakers 
and one of my sisters

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is actually a pastry chef, Lisa.

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She makes the most beautiful 
tarts and pies and cakes

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and I've never been 
that great at baking.

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So I found this rustic way 
to make a tart,

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which is called galette.

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I love it 'cause it's easy

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and it doesn't 
have to be perfect.

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We're making a grape jelly 
and peanut butter galette.

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So we're going to start with 
a dough, and to make the dough

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is just your basic dough 
for a pie or a tart.

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I'm going to add 
1 1/4 cups of flour

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into my food processor.

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One stick of unsalted butter, 
or 1/2 cup --

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and you want it chilled.

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A teaspoon of sugar.

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I want to pulse a few times.

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And I just want the butter

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to start breaking 
into the flour,

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just like this.

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I'm going to show you 
how it looks.

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It looks like little pebbly.

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A pinch of salt.

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A little bit of water at a time 
as I pulse.

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And then you want 
to continue pulsing

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until the dough 
can come together.

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And you can see 
when that happens

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because the mixture 
becomes a lot more moist.

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You gather it in your hand 
and if it can stick together

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then it's ready to come out.

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Wrap it in plastic.

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Gather it into a disc.

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That's it. That's my dough.

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The part that is 
really easy about this

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is you don't have 
to be super precise

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with how you roll it out -- 
you're going to see.

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I'm going to put this dough 
in the fridge to chill

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for about an hour, 
but I made one earlier.

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So, now we're going to make 
our filling,

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and the filling is going to be 
grape jelly flavored

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and then I'm going to top 
the tart

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with a peanut butter 
whipped cream.

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What I need 
is four cups of grapes.

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These grapes 
are called jelly berries.

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They come from 
the same family of grapes

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as wild American Concord grape.

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So they have 
that really intense,

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sweet grape jelly taste.

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I'm going to zest 
and juice this lemon

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and mix it with the grapes.

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These grapes are so sweet

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that the zest 
and the juice of the lemon

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are going to highlight 
the acidic

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and tart qualities of the grape.

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Turn your hand into a lemon 
or lime squeezer.

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Half a cup of sugar,

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1 teaspoon of vanilla extract,

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2 tablespoons of corn starch,

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which is going to help 
this mixture

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become sort of jelly-like, 
sticky.

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If I'm feeling like I need 
to add a little bit more grapes

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I can add 
a little bit more grapes.

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Usually, in baking, 
you have to be so precise,

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so this rustic tart is great 
for personalities like me,

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that are more spontaneous.

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Maybe this works for you too.

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And if you need precision

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then you can follow 
my recipe exactly.

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I have my dough.

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I'm going to roll it 
on my floured counter.

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Roll out the dough to a round

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or a somewhat shape of a round 
of about 14 inches.

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You want it to be thinner 
than a quarter of an inch.

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This is a dessert that really 
goes with a carne asada spirit

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of just throwing some fresh food 
into a very rustic dough.

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Coarsely chop a half a cup 
of salted and roasted peanuts.

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We're going to put it 
as a base under the grapes.

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They're going to absorb 
some of the juices

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from the grapes as they bake,

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so that the bottom 
of this rustic tart

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doesn't become soggy.

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We want the peanuts 
under the grapes

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and then we want the peanuts 
over the grapes

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in that whipped cream 
that we're going to make.

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So it's going to be 
a peanut butter

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and jelly experience all over.

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♪♪

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Yum.

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♪♪

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My dad, every time 
he visits from Mexico,

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the first thing he makes 
for himself

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is a peanut butter 
and jelly sandwich.

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Like for him, that's American.

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He's going to be so happy 
when he tries this one.

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Close and fold -- 
no rules.

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As long as you don't 
break the dough.

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Lightly beat an egg 
right in here.

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So the egg wash is not only 
going to give it

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a glossy, beautiful color,

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but it's also going to help me

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because I'm going to add 
some turbinado sugar.

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So when you bite into it

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you're going to get 
all those sugar crystals.

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This is so beautiful!

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Look, it's already like a gift.

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I have my oven at 400 degrees 
and this is going to bake

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for about 40 to 45 minutes.

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Now we're going to make 
a super soft, velvety

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and cold peanut butter 
whipped cream.

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A half a cup of peanut butter

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and I like the peanut butter 
that's not chunky,

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because we already have 
the chunks in there.

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1/2 cup of my heavy 
whipping cream.

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I first want to mix 
the peanut butter

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with some of the whipped cream

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and 1/4 cup 
of confectioner's sugar

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to get that peanut 
butter mixture in.

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Then I'm going to add the rest 
to get the volume.

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Add the rest of the cream 
into the mixture.

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So now we're going to beat it 
until it really rises.

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But you have to be very careful 
to not over beat it

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because then it will curdle.

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I know what would go really, 
really well with this --

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banana and strawberries, 
and then you drizzle chocolate

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and then 
you add this whipped cream!

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Or with vanilla ice cream.

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No, no, pound cake, 
marble pound cake.

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It is ready.

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Oh, the beauty.

185
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See how it's nice and thick.

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Mm, mm, mmm!

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Oh, my God.

188
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This turned into ice cream.

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Mm, I going to put this 
in the refrigerator.

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00:09:49,466 --> 00:09:53,600
A true Sonoran carne asada 
has a few rules and traditions.

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On a recent trip to 
Ciudad Obregón,

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my new friend, Belin, invited me 
over to show me the ropes.

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00:09:59,266 --> 00:10:01,666
[ Conversing in Spanish ]

194
00:10:05,166 --> 00:10:08,400
You know that people here grill 
a lot because they know

195
00:10:08,533 --> 00:10:11,633
you need something next 
to the grill to cook stuff.

196
00:10:11,766 --> 00:10:13,633
-Exactly. 
-This is a grilling culture,

197
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you can tell.

198
00:10:15,000 --> 00:10:17,266
Okay, so you chose 
this cut of meat.

199
00:10:17,400 --> 00:10:18,800
Is this 
a cut of meat that people

200
00:10:18,933 --> 00:10:21,000
in Sonora love to grill? 
Is this the standard?

201
00:10:21,133 --> 00:10:23,166
-Yeah. yes. Chuck roll. 
-Chuck roll?

202
00:10:23,300 --> 00:10:25,500
-In English, or  diezmillo, 
we say.

203
00:10:25,633 --> 00:10:27,733
-Diezmillo,  okay. 
-You want to steak,

204
00:10:27,866 --> 00:10:29,133
you can choose a rib-eye

205
00:10:29,266 --> 00:10:31,533
or you can choose 
a  ranchero.

206
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This is for tacos.

207
00:10:32,833 --> 00:10:34,333
Don't be shy with the salt.

208
00:10:34,466 --> 00:10:37,366
-Okay. Carne asada, 
is it a weekend thing?

209
00:10:37,500 --> 00:10:40,566
-It's a weekend or maybe 
to break the week.

210
00:10:40,700 --> 00:10:43,533
-You would say come to my house 
for a [Spanish].

211
00:10:43,666 --> 00:10:44,833
-That's right.

212
00:10:47,833 --> 00:10:50,333
-Exactly. 
-The occasion, the celebration,

213
00:10:50,466 --> 00:10:52,300
is called... 
-Carne asada.

214
00:10:52,433 --> 00:10:54,066
-Carne asada.

215
00:10:54,200 --> 00:10:56,100
So give me your top three tips.

216
00:10:56,233 --> 00:10:59,333
-Okay. Salt for one side.

217
00:11:08,500 --> 00:11:11,033
-And you don't ask people 
if they want it medium,

218
00:11:11,166 --> 00:11:13,500
medium-raw, medium-well?

219
00:11:13,633 --> 00:11:14,933
-You don't get to say 
if you want it rare,

220
00:11:15,066 --> 00:11:16,433
medium rare, medium well,

221
00:11:16,566 --> 00:11:19,900
no, you just get the carne asada 
from the carne asada master

222
00:11:20,033 --> 00:11:23,266
and you eat your tacos 
and you say thank you, okay?

223
00:11:25,300 --> 00:11:26,933
-[Spanish]

224
00:11:27,066 --> 00:11:28,333
-Like bite size?

225
00:11:28,466 --> 00:11:30,200
-[Spanish]

226
00:11:32,633 --> 00:11:37,333
♪♪

227
00:11:37,466 --> 00:11:39,433
-Mm!

228
00:11:39,566 --> 00:11:42,566
Mm, mm, mm!

229
00:11:42,700 --> 00:11:46,166
-That's it? That's it? 
-Mm. So juicy!

230
00:11:46,300 --> 00:11:49,966
-It's not my work, 
it's the cow's work.

231
00:11:50,100 --> 00:11:53,733
[Spanish]

232
00:11:53,866 --> 00:11:55,166
-I'm ready for the taco.

233
00:11:55,300 --> 00:11:59,500
Belin's mother-in-law and his 
wife make a quick guacamole

234
00:11:59,633 --> 00:12:01,200
and pico de gallo salsa,

235
00:12:01,333 --> 00:12:04,633
and they invited 
our whole crew to eat.

236
00:12:04,800 --> 00:12:07,133
♪♪

237
00:12:07,266 --> 00:12:08,966
Mm.

238
00:12:09,100 --> 00:12:12,833
I totally see now why people 
love the carne asada experience.

239
00:12:12,966 --> 00:12:17,966
It's like super welcoming, 
delicious, festive.

240
00:12:18,100 --> 00:12:19,533
Gracias, Belin,

241
00:12:19,666 --> 00:12:22,800
for welcoming me 
and my team to your home.

242
00:12:22,933 --> 00:12:25,400
You really showed us 
what a carne asada experience

243
00:12:25,533 --> 00:12:29,333
is all about and everything 
that Sonora has to offer.

244
00:12:29,500 --> 00:12:31,933
♪♪

245
00:12:32,066 --> 00:12:33,333
Mm.

246
00:12:33,500 --> 00:12:42,766
♪♪

247
00:12:42,900 --> 00:12:44,300
It's beautiful,

248
00:12:44,433 --> 00:12:48,100
and I can't wait to eat this 
with a whipped cream.

249
00:12:48,233 --> 00:12:52,233
We're going to make two things 
to go with our carne asada.

250
00:12:52,366 --> 00:12:54,633
We're going to make 
a salsa tatemada,

251
00:12:54,766 --> 00:12:57,200
and we're going to make 
a chili verde guacamole.

252
00:12:57,333 --> 00:12:59,566
So I'm going to start 
with the salsa tatemada.

253
00:12:59,700 --> 00:13:02,500
A pound of tomatoes, 
a half of a white onion

254
00:13:02,633 --> 00:13:04,366
that I cut into pieces,

255
00:13:04,500 --> 00:13:06,100
five Anaheim chilies.

256
00:13:06,233 --> 00:13:08,900
All of these ingredients 
have been charred.

257
00:13:09,033 --> 00:13:13,766
Salsa tatemada is a combination 
of tomato, onion and chili

258
00:13:13,900 --> 00:13:17,133
but it just uses 
the chilies of the region

259
00:13:17,266 --> 00:13:21,066
and, of course, in Sonora 
it has verde,

260
00:13:21,200 --> 00:13:22,766
or Anaheim.

261
00:13:22,933 --> 00:13:26,133
♪♪

262
00:13:26,266 --> 00:13:30,300
White onion, salt,

263
00:13:30,433 --> 00:13:32,966
and then we are mashing it.

264
00:13:33,100 --> 00:13:37,333
If you don't have a  molcajete, 
you can just mix this in a bowl.

265
00:13:37,466 --> 00:13:39,266
It's just going 
to look more special.

266
00:13:39,400 --> 00:13:41,700
Plus the walls 
of the  molcajete,

267
00:13:41,833 --> 00:13:45,066
since they're very porous, 
are going to start storing

268
00:13:45,200 --> 00:13:48,633
in their memory the flavors 
of the ingredients that you use.

269
00:13:48,766 --> 00:13:52,200
So my salsa tatemada 
will taste very different

270
00:13:52,333 --> 00:13:53,666
from your salsa tatemada.

271
00:13:53,800 --> 00:13:56,900
So when I invite you 
over to my carne asada,

272
00:13:57,033 --> 00:13:59,833
it's going to taste 
like my carne asada.

273
00:14:00,000 --> 00:14:03,333
♪♪

274
00:14:03,466 --> 00:14:06,600
Mm, mm, mm.

275
00:14:06,733 --> 00:14:10,200
It's chunky, 
it's juicy, it's tangy.

276
00:14:10,333 --> 00:14:12,700
Because of the Anaheim chili,

277
00:14:12,833 --> 00:14:15,766
which is a little citrusy, 
it's so good.

278
00:14:15,900 --> 00:14:19,233
So now I'm going to make 
a chili verde guacamole.

279
00:14:19,366 --> 00:14:23,433
In my mind, avocados and limes 
just go hand in hand.

280
00:14:23,566 --> 00:14:25,600
But when I got to Sonora,

281
00:14:25,733 --> 00:14:29,066
people were, like, appalled 
at the thought.

282
00:14:29,200 --> 00:14:34,266
No one uses lime and they find 
it quite shocking if you do.

283
00:14:34,400 --> 00:14:35,600
They have a point.

284
00:14:35,733 --> 00:14:38,400
It tastes absolutely delicious

285
00:14:38,533 --> 00:14:40,633
without lime or lemon,

286
00:14:40,766 --> 00:14:43,800
especially if you're adding 
a chili verde.

287
00:14:43,966 --> 00:14:48,433
♪♪

288
00:14:48,566 --> 00:14:51,000
Salt.

289
00:14:51,133 --> 00:14:54,433
The roasted Anaheim.

290
00:14:54,566 --> 00:14:56,466
Onion.

291
00:14:56,600 --> 00:14:58,100
I have 1 cup of cilantro.

292
00:14:58,266 --> 00:15:00,933
♪♪

293
00:15:01,066 --> 00:15:04,466
Look at the beautiful color -- 
it's just all green.

294
00:15:04,633 --> 00:15:07,633
♪♪

295
00:15:07,766 --> 00:15:10,200
Mm, mm, mm.

296
00:15:10,333 --> 00:15:13,133
The crunchy onion 
and the fresh cilantro

297
00:15:13,266 --> 00:15:15,433
and the citrusy chili,

298
00:15:15,566 --> 00:15:20,000
and I have like a more intense 
experience of the avocado,

299
00:15:20,133 --> 00:15:21,833
which is great.

300
00:15:21,966 --> 00:15:26,100
So another surprising thing 
that I learned in Sonora

301
00:15:26,233 --> 00:15:29,366
is that they love 
a good macaroni salad

302
00:15:29,500 --> 00:15:32,000
and it's called  pasta fria,

303
00:15:32,133 --> 00:15:34,666
and of course you can taste 
the influence

304
00:15:34,800 --> 00:15:36,233
from the United States

305
00:15:36,366 --> 00:15:38,466
'cause, you know, 
Sonora borders with Arizona,

306
00:15:38,600 --> 00:15:40,833
but it has its Mexican spin,

307
00:15:40,966 --> 00:15:44,200
and  sopa fria 
is so very loved

308
00:15:44,333 --> 00:15:46,233
that they serve it 
for Quinceañeras,

309
00:15:46,366 --> 00:15:49,433
and you know, Quinceañeras 
are huge in Mexico,

310
00:15:49,566 --> 00:15:52,166
and they serve barbacoa.

311
00:15:52,300 --> 00:15:55,500
I'm adding a pound 
of elbow pasta.

312
00:15:55,633 --> 00:15:57,133
This is so yummy 
'cause you're going to see

313
00:15:57,266 --> 00:16:00,800
all the things that go in there 
that are crunchy and sweet,

314
00:16:00,933 --> 00:16:03,233
and we're going to grill 
some ingredients too,

315
00:16:03,366 --> 00:16:05,266
but we're going to start 
with the fresh things.

316
00:16:05,400 --> 00:16:07,366
Two celery stalks.

317
00:16:07,500 --> 00:16:10,433
In Sonora they eat 
the pasta fria

318
00:16:10,566 --> 00:16:13,766
or the macaroni salad 
with barbacoa

319
00:16:13,900 --> 00:16:16,000
and for big celebrations.

320
00:16:16,133 --> 00:16:18,533
Ever since I landed in Sonora

321
00:16:18,666 --> 00:16:21,166
people started telling me 
about the carne asada

322
00:16:21,300 --> 00:16:23,100
and have you had 
a carne asada,

323
00:16:23,233 --> 00:16:27,533
and I was just connecting it 
to the carne asada tacos

324
00:16:27,666 --> 00:16:31,200
that I've eaten since I was 
a little girl in Mexico City

325
00:16:31,333 --> 00:16:34,100
where carne asada is just 
the grilled piece of meat

326
00:16:34,233 --> 00:16:35,500
that you put into taco.

327
00:16:35,633 --> 00:16:40,366
But carne asada for Sonorans 
is like a verb.

328
00:16:40,500 --> 00:16:41,933
You're going to carne asada,

329
00:16:42,066 --> 00:16:45,900
you're going to come for 
a carne asada, and it is a meal,

330
00:16:46,033 --> 00:16:49,333
is a gathering, 
it's a social experience.

331
00:16:49,466 --> 00:16:51,766
So here we have the celery,

332
00:16:51,900 --> 00:16:53,366
we have the onion,

333
00:16:53,500 --> 00:16:55,066
1 cup of fresh peas

334
00:16:55,200 --> 00:16:58,266
and I'm going to 
quickly dunk them in here

335
00:16:58,400 --> 00:17:00,633
and really less than 1 minute.

336
00:17:00,766 --> 00:17:03,400
The pasta's ready. 
I'm going to drain it.

337
00:17:08,233 --> 00:17:12,866
And I'm going to make my creamy 
dressing for the salad.

338
00:17:13,000 --> 00:17:15,100
1 cup of mayo,

339
00:17:15,233 --> 00:17:17,433
1/4 cup of Mexican crema.

340
00:17:17,566 --> 00:17:20,866
It's tangy, it's a little bit 
funky and cheesy

341
00:17:21,000 --> 00:17:24,200
and so delightful.

342
00:17:24,333 --> 00:17:28,266
2 very generous tablespoons 
of yellow mustard,

343
00:17:28,400 --> 00:17:30,966
fire roasted pimentos.

344
00:17:31,100 --> 00:17:36,500
Coarsely chop them 
to make it easy for my blender.

345
00:17:36,633 --> 00:17:39,300
Chipotles dulces 
or sweet chipotles,

346
00:17:39,433 --> 00:17:42,533
which is a version 
of chipotles in adobo,

347
00:17:42,666 --> 00:17:45,500
and they're dried 
chipotle chillies

348
00:17:45,633 --> 00:17:48,366
but packed with vinegar 
and piloncillo

349
00:17:48,500 --> 00:17:50,933
and they're so charming 
and so sweet.

350
00:17:51,066 --> 00:17:53,900
Like me, you're going 
to become addicted to them.

351
00:17:54,033 --> 00:17:56,066
1/2 a teaspoon of salt,

352
00:17:56,200 --> 00:17:58,566
1/2 a teaspoon of pepper,

353
00:17:58,700 --> 00:18:00,600
and now 
I'm going to puree these.

354
00:18:08,033 --> 00:18:09,466
Let's see.

355
00:18:09,633 --> 00:18:15,700
♪♪

356
00:18:15,833 --> 00:18:18,333
Mm, mm, mm.

357
00:18:18,466 --> 00:18:21,766
It's tangy, 
it's sweet, it's spicy.

358
00:18:21,900 --> 00:18:26,100
Mm, I can taste -- 
I can taste everything.

359
00:18:26,233 --> 00:18:27,933
This is going to be so good.

360
00:18:28,100 --> 00:18:30,433
♪♪

361
00:18:30,566 --> 00:18:32,633
A little bit more of the sauce.

362
00:18:32,800 --> 00:18:37,933
♪♪

363
00:18:38,066 --> 00:18:40,133
Muenster cheese.

364
00:18:40,266 --> 00:18:42,500
When I go outside 
and grill my carne asada

365
00:18:42,633 --> 00:18:44,833
I'm going to grill some corn,

366
00:18:44,966 --> 00:18:47,166
shave off the kernels 
and throw them in here

367
00:18:47,300 --> 00:18:50,900
and I'm also going to grill 
a big piece of ham

368
00:18:51,033 --> 00:18:53,033
and I'm going to dice it 
and throw it in here.

369
00:18:53,166 --> 00:18:54,266
Yum.

370
00:18:54,400 --> 00:18:56,266
Mix this up.

371
00:18:58,666 --> 00:19:01,066
Mm.

372
00:19:01,200 --> 00:19:04,400
Finally, we get 
to the star of today,

373
00:19:04,533 --> 00:19:06,233
which is the carne, 
which is the meat,

374
00:19:06,366 --> 00:19:08,566
which his the soul 
of the carne asada.

375
00:19:08,700 --> 00:19:10,733
There are certain cuts of meat

376
00:19:10,866 --> 00:19:13,400
that people expect 
for a carne asada.

377
00:19:13,533 --> 00:19:16,133
One is skirt steak.

378
00:19:16,266 --> 00:19:20,033
So skirt steak has a lot 
of flavor,

379
00:19:20,166 --> 00:19:21,566
a lot of texture.

380
00:19:21,700 --> 00:19:25,366
It has some nice marbling 
of the fat throughout the meat.

381
00:19:25,500 --> 00:19:29,500
Skirt steak is a little bit 
of a more refined cut of meat,

382
00:19:29,633 --> 00:19:32,000
like for people 
that are a little more picky.

383
00:19:32,133 --> 00:19:33,800
Chuck roll is a must.

384
00:19:33,933 --> 00:19:38,700
It's an affordable piece of meat 
that has really soft meat

385
00:19:38,833 --> 00:19:41,900
but it also has fat 
that's nicely distributed

386
00:19:42,033 --> 00:19:44,333
throughout the chuck roll piece.

387
00:19:44,466 --> 00:19:48,266
I slice them into 
1/2 to 3/4 inch.

388
00:19:48,400 --> 00:19:49,833
Time to grill.

389
00:19:50,000 --> 00:19:55,300
♪♪

390
00:19:55,433 --> 00:19:57,933
In Sonora they're so proud 
about their meat.

391
00:19:58,066 --> 00:20:00,166
I'm going to teach you 
the tricks they passed onto me

392
00:20:00,300 --> 00:20:02,300
so that you can then 
become the  parrilleros

393
00:20:02,433 --> 00:20:05,200
of your homes and invite 
Papi and me over.

394
00:20:05,333 --> 00:20:07,333
So before we get started 
with the meat,

395
00:20:07,466 --> 00:20:10,433
I'm going to grill some corn 
and ham

396
00:20:10,566 --> 00:20:13,866
to chop 
for our cold pasta salad.

397
00:20:14,000 --> 00:20:16,633
Here's a big secret 
about carne asada.

398
00:20:16,766 --> 00:20:20,000
The only thing that can touch 
the meat is salt.

399
00:20:20,133 --> 00:20:22,833
You only salt the meat 
on one side,

400
00:20:22,966 --> 00:20:24,266
like generously, yeah.

401
00:20:24,400 --> 00:20:26,400
-That's a lot of salt. 
 -Pero, look at

402
00:20:26,533 --> 00:20:27,666
how much meat that is,

403
00:20:27,800 --> 00:20:29,766
that's like 
3 pounds of meat.

404
00:20:29,900 --> 00:20:33,533
In Sonora, instead of greasing 
the grill with oil,

405
00:20:33,666 --> 00:20:36,066
they grease 
with beef fat.

406
00:20:36,200 --> 00:20:37,533
-Not wasting any meat 
that way also.

407
00:20:37,666 --> 00:20:41,000
-Not wasting any meat, 
and you're like seasoning

408
00:20:41,133 --> 00:20:44,200
the entire thing 
with the beef flavor.

409
00:20:44,366 --> 00:20:46,966
♪♪

410
00:20:47,100 --> 00:20:50,066
-That's for me 
and what's for them?

411
00:20:50,200 --> 00:20:53,133
-[ Laughs ]

412
00:20:53,266 --> 00:20:54,733
The meat is going to start 
to sweat,

413
00:20:54,866 --> 00:20:57,166
you will see, 
like in three to four minutes

414
00:20:57,300 --> 00:20:59,833
and then you flip it, 
and once you flip it

415
00:20:59,966 --> 00:21:01,833
it's like three to four minutes 
and that's it.

416
00:21:01,966 --> 00:21:04,200
The carne asada, 
you have to taco it, right?

417
00:21:04,333 --> 00:21:06,566
So in Sonora they do it 
with flour tortillas.

418
00:21:06,700 --> 00:21:08,900
There's that thing 
called Lorenza,

419
00:21:09,033 --> 00:21:12,566
and Lorenza has corn tortillas 
that are brushed with water.

420
00:21:12,700 --> 00:21:14,333
Juju, you're going 
to help me with these, okay?

421
00:21:14,466 --> 00:21:16,500
-Okay. 
-Brush la corn tortilla

422
00:21:16,633 --> 00:21:18,200
con agua. 
-Okay.

423
00:21:18,333 --> 00:21:20,833
-After you brush it you're going 
to sprinkle it with salt

424
00:21:20,966 --> 00:21:25,333
and then you put these 
on the grill.

425
00:21:25,466 --> 00:21:28,133
So you're making tostadas 
without frying them.

426
00:21:28,266 --> 00:21:31,000
After they toast 
you put the beans,

427
00:21:31,133 --> 00:21:32,166
the meat and the cheese,

428
00:21:32,300 --> 00:21:34,033
because then you have 
a sturdy shell.

429
00:21:34,166 --> 00:21:36,133
-The meat sweating means 
it's starting to get ready.

430
00:21:36,266 --> 00:21:37,466
We need to flip it soon.

431
00:21:37,600 --> 00:21:39,400
-I don't see any sweat. 
-I don't see any sweat.

432
00:21:39,533 --> 00:21:41,333
-I see some sweat. 
-You don't have the chef's eye.

433
00:21:41,466 --> 00:21:43,000
-No, it needs to be bubbling.

434
00:21:43,133 --> 00:21:44,833
We're going to give it 
another second,

435
00:21:44,966 --> 00:21:46,733
but we know 
what we're going to do now.

436
00:21:46,866 --> 00:21:49,866
We're going to take out the ham 
because the ham is ready.

437
00:21:50,000 --> 00:21:51,266
-It's sweating. 
-Oh.

438
00:21:51,400 --> 00:21:52,900
-We have the corn.

439
00:21:53,033 --> 00:21:55,000
Who's going to help me cut 
the ham?

440
00:21:55,133 --> 00:21:57,633
-Pops you should cut the ham. 
He said he wants to.

441
00:21:57,766 --> 00:22:00,500
See. 
-Hey.

442
00:22:00,633 --> 00:22:02,566
-Oh. 
-Look at that fork.

443
00:22:02,700 --> 00:22:04,100
-He's so precise. 
-Wow.

444
00:22:04,233 --> 00:22:07,700
-It's going to practice. 
-Perfect.

445
00:22:07,833 --> 00:22:09,566
-You're all testing it, 
I should test it too.

446
00:22:09,700 --> 00:22:11,000
-You guys. 
-What we testing?

447
00:22:11,133 --> 00:22:13,900
-I don't know. 
-Yum.

448
00:22:14,066 --> 00:22:19,833
♪♪

449
00:22:19,966 --> 00:22:23,900
So we have the pasta salad 
and I'll help Sammy mix it up.

450
00:22:24,066 --> 00:22:32,966
♪♪

451
00:22:33,100 --> 00:22:34,633
When I meant that 
the meat was sweating,

452
00:22:34,766 --> 00:22:37,266
do you see how it's sweating?

453
00:22:37,400 --> 00:22:39,066
It has like 
the puddles of liquid.

454
00:22:39,200 --> 00:22:41,600
Then you know that you need 
to flip the meat.

455
00:22:41,766 --> 00:22:45,866
♪♪

456
00:22:46,000 --> 00:22:47,133
Scallions.

457
00:22:47,266 --> 00:22:50,866
-You put the pepper on. 
-Oh.

458
00:22:51,000 --> 00:22:52,500
-Oh! 
-Ah, pops is cooking.

459
00:22:52,633 --> 00:22:53,933
-Oh, he's a chef now. 
-Voila.

460
00:22:54,066 --> 00:22:56,200
-Buena parrillero

461
00:22:56,333 --> 00:22:58,566
makes his carne asada, 
takes it out.

462
00:22:58,700 --> 00:22:59,700
He dices it.

463
00:22:59,833 --> 00:23:02,433
When you bring this 
to the table

464
00:23:02,566 --> 00:23:05,000
it's ready 
for people to make their tacos.

465
00:23:05,133 --> 00:23:07,533
Typically, at the table 
you will have

466
00:23:07,666 --> 00:23:10,266
refried beans, 
guacamole and salsa,

467
00:23:10,400 --> 00:23:13,500
and you can make your tacos 
with flour tortillas

468
00:23:13,633 --> 00:23:17,066
but I'm going to use some of 
this meat to make the Lorenzas.

469
00:23:17,200 --> 00:23:19,200
So Lorenza is the tortilla

470
00:23:19,333 --> 00:23:21,700
that you helped me brush 
with water and salt.

471
00:23:21,833 --> 00:23:22,933
Frijoles de fiesta,

472
00:23:23,066 --> 00:23:25,566
the style of refried beans they 
make there.

473
00:23:25,700 --> 00:23:27,233
Chorizo.

474
00:23:27,366 --> 00:23:31,866
Meat. 
Look at this, you guys.

475
00:23:32,000 --> 00:23:35,933
Shredded queso Oaxaca 
and queso Quesadilla.

476
00:23:36,066 --> 00:23:37,300
Over medium heat now.

477
00:23:37,433 --> 00:23:39,166
The cheese melts over the meat

478
00:23:39,300 --> 00:23:42,333
but it also melts over 
the toasted tortilla.

479
00:23:42,466 --> 00:23:44,533
You know what's amazing 
about this one too?

480
00:23:44,666 --> 00:23:47,066
You're putting the Lorenzas 
back on the grill

481
00:23:47,200 --> 00:23:49,700
that has the beef fat 
and where the beef cooked.

482
00:23:49,833 --> 00:23:52,633
So the Lorenza 
has all that flavor too.

483
00:23:52,800 --> 00:24:00,100
♪♪

484
00:24:00,266 --> 00:24:07,533
♪♪

485
00:24:07,666 --> 00:24:09,900
Mm-hmm!

486
00:24:10,033 --> 00:24:13,600
Mm, mm! 
This is ridiculous.

487
00:24:13,733 --> 00:24:16,700
It's like everything 
has a carne asada taste.

488
00:24:16,833 --> 00:24:18,133
-It's like everything we love,

489
00:24:18,266 --> 00:24:20,500
all like stuffed in one 
like little tortilla --

490
00:24:20,633 --> 00:24:24,733
frijoles, queso, carne asada 
and aguacate.

491
00:24:24,866 --> 00:24:27,800
-I think we should spread 
the carne asada

492
00:24:27,933 --> 00:24:29,700
experience basics, you know.

493
00:24:29,833 --> 00:24:32,966
It's similar to like 
the grilling tradition.

494
00:24:33,100 --> 00:24:35,633
-Here maybe people do different 
types of meat,

495
00:24:35,766 --> 00:24:37,166
put different kinds 
of things on it,

496
00:24:37,300 --> 00:24:39,566
but everyone has 
some kind of a grilling culture.

497
00:24:39,700 --> 00:24:41,466
-And people love Mexican food.

498
00:24:41,600 --> 00:24:44,766
I really think that 
the carne asada celebration

499
00:24:44,900 --> 00:24:47,866
and ritual is like an open door 
for Papi

500
00:24:48,000 --> 00:24:50,500
to start cooking for us 
on Sundays.

501
00:24:50,633 --> 00:24:53,633
I'm just totally 
putting you on the spot.

502
00:24:53,766 --> 00:24:55,500
-Every Sunday?

503
00:24:55,666 --> 00:25:03,733
♪♪

504
00:25:03,900 --> 00:25:11,966
♪♪

505
00:25:12,100 --> 00:25:14,300
-It really does taste like PB&J.

506
00:25:14,433 --> 00:25:18,233
-It's so rustic. It goes with 
the whole carne asada theme.

507
00:25:18,366 --> 00:25:20,666
I like this for Sunday.

508
00:25:20,800 --> 00:25:22,633
-Yeah. 
-No? It's a great Sunday meal.

509
00:25:22,766 --> 00:25:24,166
-I like having 
the table here too.

510
00:25:24,300 --> 00:25:26,933
-Mm-hmm. 
Love, love, love.

511
00:25:28,433 --> 00:25:34,633
♪♪

512
00:25:34,766 --> 00:25:38,133
For recipes and information 
from this episode and more,

513
00:25:38,266 --> 00:25:40,533
visit Patijinich.com

514
00:25:40,666 --> 00:25:42,933
and connect -- 
find me on Facebook,

515
00:25:43,066 --> 00:25:46,433
Twitter, Instagram 
and Pinterest at @PatiJinich.

516
00:25:46,566 --> 00:25:49,066
-Pati's Mexican Table 
is made possible by...

517
00:25:50,500 --> 00:25:56,933
♪♪

518
00:25:57,066 --> 00:25:59,066
-La Costeña.

519
00:26:00,500 --> 00:26:02,133
♪♪

520
00:26:02,266 --> 00:26:04,166
-Avocados from Mexico.

521
00:26:05,133 --> 00:26:07,033
A tradition 
 of authentic Latin flavors

522
00:26:07,100 --> 00:26:08,266
and family recipes.

523
00:26:08,333 --> 00:26:09,666
Tropical Cheese.

524
00:26:10,433 --> 00:26:12,200
-Stand Together, helping 
every person rise.

525
00:26:12,333 --> 00:26:14,166
More information 
at StandTogether.org.

526
00:26:15,466 --> 00:26:19,066
-BanCoppel, your recipe 
for sending money to Mexico.

527
00:26:20,466 --> 00:26:23,333
-Mahatma rice lets you unite 
ingredients and flavors.

528
00:26:23,466 --> 00:26:25,000
Mahatma rice unites.

529
00:26:26,466 --> 00:26:28,333
-Divine Flavor.

530
00:26:31,433 --> 00:26:32,666
-Norson.

531
00:26:34,100 --> 00:26:35,500
-Proud to support 
"Pati's Mexican Table"

532
00:26:35,633 --> 00:26:37,966
on public television.

533
00:26:39,000 --> 00:26:41,333
♪♪