WEBVTT 00:01.200 --> 00:03.166 align:start position:15% line:79.33% size:70% - [Announcer] "Taste Makers" is brought to you with support 00:03.166 --> 00:07.333 align:start position:12.5% line:79.33% size:75% from Missouri Pork Association and Global Foods Market. 00:07.966 --> 00:10.400 align:start position:32.5% line:84.67% size:35% (upbeat music) 00:11.966 --> 00:14.533 align:start position:32.5% line:84.67% size:35% (bright music) 00:16.533 --> 00:18.700 align:start position:20% line:79.33% size:55% - In this episode, you are going to meet a woman 00:18.700 --> 00:20.566 align:start position:10% line:84.67% size:80% who is raised in Sonora, Mexico, 00:20.566 --> 00:23.066 align:start position:25% line:79.33% size:45% and is celebrating her culinary heritage 00:23.066 --> 00:25.366 align:start position:27.5% line:79.33% size:45% by making corn and flour tortillas 00:25.366 --> 00:27.333 align:start position:15% line:84.67% size:70% right here in the heartland. 00:27.333 --> 00:29.900 align:start position:32.5% line:84.67% size:35% (bright music) 00:31.266 --> 00:34.666 align:start position:32.5% line:84.67% size:35% (upbeat music) 00:34.666 --> 00:36.166 align:start position:30% line:84.67% size:40% I'm Cat Neville, 00:36.166 --> 00:38.266 align:start position:15% line:79.33% size:70% and for the past two decades I've been telling the story 00:38.266 --> 00:39.666 align:start position:32.5% line:84.67% size:35% of local food. 00:39.666 --> 00:42.666 align:start position:20% line:79.33% size:55% In that time, American food culture has exploded 00:42.666 --> 00:46.200 align:start position:22.5% line:79.33% size:52.5% in tiny towns and big cities from coast to coast. 00:46.200 --> 00:48.666 align:start position:25% line:79.33% size:50% In "Taste Makers," I explore the maker movement 00:48.666 --> 00:51.400 align:start position:17.5% line:79.33% size:65% and take you along for the journey to meet the makers 00:51.400 --> 00:54.700 align:start position:22.5% line:79.33% size:52.5% who define the flavor of American cuisine. 00:54.700 --> 00:57.233 align:start position:32.5% line:84.67% size:35% (upbeat music) 01:04.166 --> 01:06.466 align:start position:20% line:79.33% size:57.5% We're about to head off to Yoli Tortilleria, 01:06.466 --> 01:08.633 align:start position:22.5% line:79.33% size:55% and when we come back, I'm gonna show you how 01:08.633 --> 01:12.366 align:start position:22.5% line:79.33% size:57.5% to make crunchy, savory taquitos with ground pork. 01:13.566 --> 01:16.400 align:start position:25% line:79.33% size:50% - Our beginnings are very humble in the sense 01:16.400 --> 01:19.633 align:start position:22.5% line:79.33% size:52.5% that we really wanted a taste of my hometown. 01:21.533 --> 01:22.800 align:start position:17.5% line:84.67% size:65% When we wanted to go ahead 01:22.800 --> 01:25.200 align:start position:20% line:79.33% size:60% and figure out what name to give to our company, 01:25.200 --> 01:27.233 align:start position:22.5% line:79.33% size:55% we wanted to make sure that was meaningful. 01:27.233 --> 01:28.566 align:start position:32.5% line:84.67% size:35% (bright music) 01:28.566 --> 01:29.900 align:start position:30% line:79.33% size:40% First, we wanted something Sonora 01:29.900 --> 01:31.833 align:start position:25% line:79.33% size:50% because that's where I'm from in Mexico. 01:31.833 --> 01:33.333 align:start position:20% line:84.67% size:60% But that didn't work out 01:33.333 --> 01:35.566 align:start position:17.5% line:79.33% size:62.5% because Sonoran names are really difficult to pronounce 01:35.566 --> 01:36.833 align:start position:15% line:84.67% size:70% and very difficult to spell. 01:36.833 --> 01:38.466 align:start position:32.5% line:79.33% size:37.5% And I was like, "Oh, scratch that." 01:38.466 --> 01:39.700 align:start position:12.5% line:84.67% size:72.5% So we're looking and looking, 01:39.700 --> 01:41.833 align:start position:30% line:79.33% size:42.5% and so Yoli means to live, in Nahuatl, 01:41.833 --> 01:43.800 align:start position:15% line:84.67% size:70% which is the Aztec language. 01:43.800 --> 01:46.333 align:start position:17.5% line:79.33% size:62.5% And we kind of embrace it as our attitude of like, 01:46.333 --> 01:49.600 align:start position:25% line:79.33% size:50% just try new things, live new adventures. 01:49.600 --> 01:51.300 align:start position:15% line:84.67% size:70% Just live life and enjoy it. 01:51.300 --> 01:52.800 align:start position:32.5% line:84.67% size:35% (bright music) 01:52.800 --> 01:55.933 align:start position:20% line:79.33% size:62.5% - I never imagined that I would be making tortillas, 01:55.933 --> 01:58.300 align:start position:27.5% line:79.33% size:42.5% especially in the corporate world. 01:58.300 --> 02:00.933 align:start position:22.5% line:79.33% size:52.5% And, you know, coming from just something 02:00.933 --> 02:05.233 align:start position:25% line:79.33% size:50% that we did at home, trying to make something 02:05.233 --> 02:08.833 align:start position:25% line:79.33% size:47.5% that we experienced in Marissa's hometown 02:08.833 --> 02:11.600 align:start position:30% line:79.33% size:42.5% developing into a full-time business. 02:11.600 --> 02:14.100 align:start position:32.5% line:84.67% size:35% (bright music) 02:14.100 --> 02:17.433 align:start position:20% line:79.33% size:57.5% I was not familiar with that style of tortilla 02:17.433 --> 02:19.066 align:start position:17.5% line:84.67% size:65% until after I met Marissa. 02:20.266 --> 02:22.333 align:start position:20% line:79.33% size:57.5% We went to her hometown and I had the food, 02:22.333 --> 02:25.233 align:start position:17.5% line:79.33% size:62.5% had the tortillas, it was all over at that point. 02:25.233 --> 02:27.533 align:start position:17.5% line:84.67% size:65% I knew what I was missing. 02:27.533 --> 02:30.066 align:start position:32.5% line:84.67% size:35% (bright music) 02:37.933 --> 02:39.433 align:start position:20% line:84.67% size:57.5% - Yoli's corn tortillas 02:39.433 --> 02:42.333 align:start position:17.5% line:79.33% size:62.5% are made using an ancient method called nixtamalization 02:42.333 --> 02:45.433 align:start position:15% line:79.33% size:70% where dried corn kernels are soaked and cooked in lime 02:45.433 --> 02:47.133 align:start position:12.5% line:84.67% size:75% before they're made into masa. 02:50.766 --> 02:53.666 align:start position:17.5% line:79.33% size:62.5% - So nixtamalization is a process that's attributed 02:53.666 --> 02:55.800 align:start position:17.5% line:84.67% size:65% to the Mesoamerican Times. 02:55.800 --> 02:59.633 align:start position:22.5% line:79.33% size:55% We do not know exactly who is responsible for it, 02:59.633 --> 03:02.100 align:start position:27.5% line:79.33% size:45% but the Aztecs are the ones attributed 03:02.100 --> 03:03.933 align:start position:20% line:84.67% size:57.5% to the standardization. 03:03.933 --> 03:05.833 align:start position:25% line:79.33% size:50% So I figured like in millions of years, 03:05.833 --> 03:07.233 align:start position:25% line:79.33% size:50% you know, Bill Gates will be thought 03:07.233 --> 03:09.200 align:start position:17.5% line:79.33% size:62.5% about the standardization of computing. 03:09.200 --> 03:12.366 align:start position:12.5% line:79.33% size:75% That's kind of like the Aztecs in the tortilla world, right? 03:12.366 --> 03:14.966 align:start position:22.5% line:79.33% size:50% It is said that they were washing the corn 03:14.966 --> 03:18.133 align:start position:22.5% line:79.33% size:52.5% through the riverbeds and there was limestones, 03:18.133 --> 03:21.100 align:start position:22.5% line:79.33% size:57.5% and somehow they figure out when they were cooking 03:21.100 --> 03:23.100 align:start position:17.5% line:84.67% size:62.5% that that had a reaction. 03:23.100 --> 03:25.566 align:start position:10% line:84.67% size:80% And so nixtamalization was born. 03:25.566 --> 03:28.266 align:start position:15% line:79.33% size:67.5% Then they figure out, okay, let's go ahead and cook it. 03:28.266 --> 03:29.966 align:start position:25% line:84.67% size:50% Then you get hominy. 03:29.966 --> 03:31.200 align:start position:15% line:84.67% size:67.5% And then it was like, okay, 03:31.200 --> 03:33.266 align:start position:20% line:79.33% size:57.5% well, if we get hominy, what else can we do? 03:33.266 --> 03:35.633 align:start position:22.5% line:79.33% size:50% And that's when they started grinding into masa. 03:41.033 --> 03:41.966 align:start position:22.5% line:84.67% size:55% - And so all the corn, 03:41.966 --> 03:43.533 align:start position:10% line:84.67% size:80% when they become corn tortillas, 03:43.533 --> 03:45.300 align:start position:30% line:79.33% size:40% they start here? - Yeah, they start here. 03:45.300 --> 03:48.000 align:start position:27.5% line:79.33% size:47.5% So we first put our batch of corn in here, 03:48.000 --> 03:49.866 align:start position:12.5% line:84.67% size:75% we clean it off, rinse it off, 03:49.866 --> 03:53.100 align:start position:25% line:79.33% size:52.5% and then we put water in an alkaline solution. 03:54.033 --> 03:56.466 align:start position:17.5% line:79.33% size:62.5% We use lime, the mineral, I always wanna clarify, 03:56.466 --> 03:58.933 align:start position:17.5% line:79.33% size:65% it's not the lime that you put in your margaritas. 03:58.933 --> 04:00.733 align:start position:30% line:79.33% size:40% - So it's called nixtamalization. 04:00.733 --> 04:03.566 align:start position:25% line:79.33% size:50% - Nixtamalization is an ancient process. 04:03.566 --> 04:06.466 align:start position:27.5% line:79.33% size:45% It takes the outer layer of the corn kernel 04:06.466 --> 04:08.233 align:start position:27.5% line:84.67% size:45% and it softens it. 04:08.233 --> 04:10.300 align:start position:32.5% line:79.33% size:37.5% And so do it to certain temperature. 04:10.300 --> 04:13.333 align:start position:25% line:79.33% size:52.5% We turn the heat off, we let it sit overnight, 04:13.333 --> 04:15.466 align:start position:30% line:79.33% size:40% come in the next day and we rinse it. 04:15.466 --> 04:19.466 align:start position:17.5% line:79.33% size:65% And what's gonna happen is that part of the corn kernel 04:19.466 --> 04:23.333 align:start position:30% line:79.33% size:42.5% that is no longer digestible is gonna peel off 04:23.333 --> 04:27.466 align:start position:17.5% line:79.33% size:65% as it does that because we introduce the mineral into it, 04:27.466 --> 04:30.066 align:start position:30% line:79.33% size:40% the corn absorbs all those minerals, 04:30.066 --> 04:33.100 align:start position:20% line:79.33% size:57.5% which that's what makes corn tortilla so healthy. 04:33.100 --> 04:35.666 align:start position:30% line:74% size:42.5% - [Catherine] How many ingredients are in your tortillas? 04:35.666 --> 04:37.633 align:start position:25% line:79.33% size:45% - [Marissa] Three. Corn, water and lime. 04:37.633 --> 04:39.000 align:start position:30% line:79.33% size:40% - And that's it. - That's it. 04:39.000 --> 04:41.133 align:start position:22.5% line:79.33% size:57.5% - So all of the binding that happens in the dough, 04:41.133 --> 04:42.500 align:start position:17.5% line:84.67% size:65% that's all just a natural- 04:42.500 --> 04:44.133 align:start position:15% line:84.67% size:67.5% - All just natural process. 04:44.133 --> 04:47.200 align:start position:20% line:79.33% size:57.5% Just like it used to be hundreds of years ago. 04:49.466 --> 04:52.200 align:start position:27.5% line:79.33% size:47.5% - So after the corn is nixtamalized- 04:52.200 --> 04:53.400 align:start position:42.5% line:79.33% size:15% - Yes. - Then what? 04:53.400 --> 04:55.000 align:start position:25% line:79.33% size:50% - Then we've come in here and grind it. 04:57.066 --> 04:59.333 align:start position:30% line:79.33% size:40% We have this two volcanic stones. 05:00.700 --> 05:03.833 align:start position:12.5% line:84.67% size:72.5% - [Catherine] This design is- 05:03.833 --> 05:05.600 align:start position:32.5% line:79.33% size:37.5% - Ancient, it's from the Aztec time. 05:05.600 --> 05:08.033 align:start position:25% line:79.33% size:50% So I mean, the first one that they had, 05:08.033 --> 05:09.666 align:start position:27.5% line:79.33% size:45% it was more like a (speaking in Spanish), 05:09.666 --> 05:11.733 align:start position:20% line:84.67% size:57.5% which was on the floor. 05:11.733 --> 05:12.966 align:start position:20% line:84.67% size:60% Yeah, and they did that. 05:12.966 --> 05:15.500 align:start position:27.5% line:79.33% size:45% And then they came up with this one. 05:15.500 --> 05:17.800 align:start position:22.5% line:79.33% size:55% - [Catherine] They run counter to each other. 05:17.800 --> 05:20.966 align:start position:12.5% line:79.33% size:75% The corn comes down the middle and then feeds out of these. 05:20.966 --> 05:22.700 align:start position:22.5% line:79.33% size:55% So it gets smaller and smaller and smaller. 05:22.700 --> 05:24.033 align:start position:17.5% line:84.67% size:62.5% - [Marissa] Correct. Yes. 05:24.033 --> 05:26.433 align:start position:20% line:79.33% size:57.5% - It's just a brilliant simple design. 05:26.433 --> 05:29.100 align:start position:20% line:79.33% size:62.5% It's so brilliant that it hasn't changed in millennia. 05:30.500 --> 05:31.866 align:start position:27.5% line:84.67% size:45% So it's all ground 05:31.866 --> 05:33.566 align:start position:22.5% line:79.33% size:52.5% and it falls in here. - It's all ground, 05:33.566 --> 05:34.966 align:start position:32.5% line:84.67% size:35% falls in here. 05:34.966 --> 05:36.566 align:start position:17.5% line:79.33% size:60% And then we go ahead and put our masa in the mixer 05:36.566 --> 05:38.300 align:start position:27.5% line:79.33% size:42.5% and we do that so that everything, 05:38.300 --> 05:41.466 align:start position:17.5% line:79.33% size:65% the humidity level is just all perfect all around. 05:41.466 --> 05:43.633 align:start position:27.5% line:79.33% size:45% And then this gets puts in our feeder. 05:44.533 --> 05:47.200 align:start position:32.5% line:84.67% size:35% (upbeat music) 05:47.200 --> 05:49.666 align:start position:27.5% line:79.33% size:45% - The machine that makes the corn tortillas 05:49.666 --> 05:51.133 align:start position:27.5% line:84.67% size:42.5% has a die cutter. 05:51.133 --> 05:55.466 align:start position:15% line:79.33% size:70% So as the masa gets extruded through our masa feeder 05:55.466 --> 05:59.533 align:start position:20% line:79.33% size:57.5% into the rollers, which determines the thickness, 05:59.533 --> 06:01.333 align:start position:22.5% line:84.67% size:52.5% it die cuts the size, 06:01.333 --> 06:03.766 align:start position:27.5% line:79.33% size:45% which allows us to do different sizes 06:03.766 --> 06:06.066 align:start position:12.5% line:84.67% size:75% with the different corn types. 06:06.066 --> 06:08.700 align:start position:32.5% line:84.67% size:35% (upbeat music) 06:08.700 --> 06:11.833 align:start position:30% line:79.33% size:42.5% Then the tortilla oven mimics cooking 06:11.833 --> 06:13.633 align:start position:15% line:84.67% size:67.5% on the flat top or a Kamal. 06:13.633 --> 06:16.533 align:start position:22.5% line:79.33% size:52.5% So it cooks the first side, cooks the other side, 06:16.533 --> 06:18.833 align:start position:25% line:79.33% size:47.5% and then cooks that first side one last time, 06:18.833 --> 06:21.666 align:start position:15% line:84.67% size:70% which will create that puff. 06:21.666 --> 06:23.700 align:start position:32.5% line:84.67% size:35% (bright music) 06:23.700 --> 06:25.600 align:start position:20% line:84.67% size:60% - This is a famous puff. 06:25.600 --> 06:29.233 align:start position:15% line:79.33% size:67.5% And what you really have is two sides of the tortilla. 06:29.233 --> 06:30.633 align:start position:10% line:84.67% size:80% A lot of people don't know that. 06:30.633 --> 06:34.333 align:start position:10% line:84.67% size:80% You have more of the solid side, 06:34.333 --> 06:36.533 align:start position:27.5% line:79.33% size:42.5% and this is where it all puff up. 06:36.533 --> 06:39.400 align:start position:20% line:79.33% size:57.5% And we call this little belly, (speaking in Spanish). 06:39.400 --> 06:40.633 align:start position:35% line:84.67% size:30% - I love it. 06:40.633 --> 06:42.100 align:start position:25% line:79.33% size:50% - And so when you're making your taco, 06:42.100 --> 06:44.533 align:start position:27.5% line:79.33% size:45% you're supposed to put your meats in here 06:44.533 --> 06:47.166 align:start position:22.5% line:79.33% size:55% and this is gonna suck up all your juices. 06:47.166 --> 06:48.866 align:start position:12.5% line:84.67% size:75% - Okay, that is life changing. 06:48.866 --> 06:52.100 align:start position:12.5% line:79.33% size:75% Now that I know that I will be looking for the little belly 06:52.100 --> 06:54.133 align:start position:27.5% line:79.33% size:45% on every one of my fresh tortillas. 06:54.133 --> 06:55.433 align:start position:30% line:84.67% size:37.5% That's amazing. 06:55.433 --> 06:57.033 align:start position:32.5% line:84.67% size:35% (Cat laughing) 06:57.033 --> 06:59.600 align:start position:32.5% line:84.67% size:35% (bright music) 07:04.566 --> 07:07.566 align:start position:20% line:79.33% size:55% Masa can be made using pretty much any kind of corn, 07:07.566 --> 07:09.700 align:start position:25% line:79.33% size:50% but at Yoli they use heritage varieties 07:09.700 --> 07:11.066 align:start position:20% line:84.67% size:60% because they're gorgeous 07:11.066 --> 07:13.800 align:start position:22.5% line:79.33% size:52.5% and also because they impart lots of fun flavors. 07:14.800 --> 07:16.200 align:start position:32.5% line:84.67% size:35% (bright music) 07:16.200 --> 07:18.466 align:start position:20% line:79.33% size:57.5% - We use four different types of corn: 07:19.700 --> 07:22.966 align:start position:20% line:79.33% size:60% white corn, yellow corn, blue corn and red corn. 07:24.466 --> 07:27.633 align:start position:22.5% line:79.33% size:57.5% The white corn is gonna have the most mild flavor. 07:27.633 --> 07:31.100 align:start position:20% line:79.33% size:60% The yellow corn is gonna have a stronger corn flavor, 07:31.100 --> 07:33.800 align:start position:12.5% line:84.67% size:75% but very similar to the white. 07:33.800 --> 07:37.233 align:start position:15% line:79.33% size:67.5% Blue and red are both gonna be on the earthy side. 07:37.233 --> 07:41.533 align:start position:10% line:79.33% size:77.5% Red just has a slight sweetness when you're finishing. 07:41.533 --> 07:42.933 align:start position:32.5% line:84.67% size:35% (bright music) 07:42.933 --> 07:44.400 align:start position:15% line:84.67% size:70% - [Marissa] There's about 72 07:44.400 --> 07:47.333 align:start position:15% line:79.33% size:67.5% commercially available corn varieties in Mexico alone. 07:47.333 --> 07:48.800 align:start position:27.5% line:84.67% size:45% - [Catherine] Wow. 07:48.800 --> 07:50.900 align:start position:15% line:79.33% size:70% - And they said that there's a lot more types of corn. 07:50.900 --> 07:53.733 align:start position:12.5% line:79.33% size:75% And obviously what I'm focused is in the Midwest region. 07:53.733 --> 07:55.266 align:start position:17.5% line:84.67% size:62.5% So I'm working, you know, 07:55.266 --> 07:58.033 align:start position:27.5% line:79.33% size:45% to figure out what are other varieties 07:58.033 --> 08:01.166 align:start position:22.5% line:79.33% size:57.5% of Native American corn are available here for us. 08:01.166 --> 08:03.766 align:start position:17.5% line:79.33% size:65% And so that's kind of like a lot of what we work on, 08:03.766 --> 08:07.566 align:start position:20% line:79.33% size:57.5% testing and learning of what's available to us, 08:07.566 --> 08:10.433 align:start position:17.5% line:79.33% size:60% and of course, different techniques of how to treat that 08:10.433 --> 08:13.033 align:start position:27.5% line:79.33% size:47.5% and what that might be best used for. 08:13.033 --> 08:14.900 align:start position:22.5% line:79.33% size:55% Because not every corn is good for tortillas, 08:14.900 --> 08:16.400 align:start position:25% line:84.67% size:50% I can tell you that. 08:16.400 --> 08:19.100 align:start position:15% line:79.33% size:65% - Well, and you're working with the University of Missouri 08:19.100 --> 08:21.666 align:start position:15% line:84.67% size:70% on a corn diversity project. 08:21.666 --> 08:23.733 align:start position:15% line:79.33% size:67.5% Can you tell me about that? - Yes, yes. 08:23.733 --> 08:27.833 align:start position:12.5% line:79.33% size:75% The University of Missouri and I got in touch a while back. 08:27.833 --> 08:31.933 align:start position:20% line:79.33% size:57.5% They have a farmer that has been creating a network 08:31.933 --> 08:33.466 align:start position:22.5% line:84.67% size:52.5% through United States 08:33.466 --> 08:36.433 align:start position:20% line:79.33% size:60% and probably through all the way to South America 08:36.433 --> 08:38.933 align:start position:20% line:79.33% size:57.5% about all the different corn varieties 08:38.933 --> 08:40.166 align:start position:12.5% line:84.67% size:72.5% that we have in the Americas, 08:40.166 --> 08:42.500 align:start position:10% line:84.67% size:80% because corn was born in Mexico, 08:42.500 --> 08:44.466 align:start position:30% line:79.33% size:40% but then it went up and down, right? 08:44.466 --> 08:49.033 align:start position:12.5% line:79.33% size:72.5% And so he's been trying to do this large network of farmers 08:49.033 --> 08:52.033 align:start position:20% line:79.33% size:57.5% to go ahead and promote what is possible. 08:52.033 --> 08:56.200 align:start position:15% line:79.33% size:67.5% And they drop like packages and packages of corn here. 08:56.200 --> 08:58.266 align:start position:25% line:79.33% size:50% And what we're doing little by little 08:58.266 --> 09:00.700 align:start position:15% line:84.67% size:67.5% is just like nixtamalizing, 09:00.700 --> 09:03.433 align:start position:27.5% line:79.33% size:45% annotating what we did, the level of, 09:03.433 --> 09:06.133 align:start position:15% line:79.33% size:70% you know, alkaline solution, temperature, everything, 09:06.133 --> 09:07.633 align:start position:20% line:84.67% size:57.5% and then we process it. 09:07.633 --> 09:10.566 align:start position:12.5% line:79.33% size:70% And we'll tell them, this is a great product for tortilla, 09:10.566 --> 09:13.466 align:start position:30% line:79.33% size:37.5% this is a great product for masa, 09:13.466 --> 09:15.633 align:start position:22.5% line:79.33% size:50% or this one probably should just be a decoration 09:15.633 --> 09:16.900 align:start position:17.5% line:84.67% size:65% on the Thanksgiving table. 09:19.066 --> 09:23.066 align:start position:15% line:79.33% size:67.5% - The university is helping to support the introduction 09:23.066 --> 09:25.066 align:start position:12.5% line:84.67% size:72.5% of genetic diversity in corn. 09:25.066 --> 09:28.300 align:start position:12.5% line:84.67% size:72.5% Where over the past 50 years, 09:28.300 --> 09:31.866 align:start position:25% line:79.33% size:52.5% what we've been doing is creating monocultures 09:31.866 --> 09:33.666 align:start position:12.5% line:84.67% size:72.5% and taking the diversity out, 09:33.666 --> 09:36.133 align:start position:27.5% line:79.33% size:45% now we're starting to see this reverse 09:36.133 --> 09:38.466 align:start position:25% line:79.33% size:45% for flavor and for different applications. 09:38.466 --> 09:41.033 align:start position:22.5% line:79.33% size:50% And so that's really gonna make a huge impact. 09:41.033 --> 09:42.766 align:start position:22.5% line:79.33% size:55% - Huge impact, because if you're a farmer, 09:42.766 --> 09:44.166 align:start position:22.5% line:84.67% size:52.5% you're gonna farm it, 09:44.166 --> 09:46.066 align:start position:27.5% line:79.33% size:47.5% you want someone to consume it and buy it. 09:46.066 --> 09:49.500 align:start position:12.5% line:79.33% size:72.5% So if they have a buyer, that really changes the dynamic 09:49.500 --> 09:51.266 align:start position:12.5% line:84.67% size:75% of how they're gonna practice. 09:51.266 --> 09:52.800 align:start position:10% line:84.67% size:80% And so I think that that's huge. 09:52.800 --> 09:54.833 align:start position:20% line:79.33% size:57.5% The other thing is, you know, the State of Missouri 09:54.833 --> 09:57.766 align:start position:22.5% line:79.33% size:57.5% and the State of Kansas had really bad droughts. 09:57.766 --> 09:59.600 align:start position:27.5% line:79.33% size:42.5% And so we have to start thinking about, 09:59.600 --> 10:02.766 align:start position:20% line:79.33% size:62.5% hey, what's our ecosystem and what should we change? 10:02.766 --> 10:05.766 align:start position:22.5% line:79.33% size:52.5% Some of this are very drought tolerant, 10:05.766 --> 10:08.266 align:start position:22.5% line:79.33% size:55% and so maybe we should start farming that 10:08.266 --> 10:11.466 align:start position:17.5% line:79.33% size:62.5% versus poisoning our land and things that don't work. 10:11.466 --> 10:13.200 align:start position:10% line:84.67% size:80% - And that's how change happens. 10:13.200 --> 10:15.466 align:start position:27.5% line:79.33% size:47.5% You know, it's like you need to go in 10:15.466 --> 10:18.666 align:start position:27.5% line:79.33% size:47.5% and give people the opportunity and an incentive 10:18.666 --> 10:20.633 align:start position:27.5% line:79.33% size:47.5% to be growing these different products 10:20.633 --> 10:22.866 align:start position:27.5% line:79.33% size:45% and using them for whatever reason. 10:22.866 --> 10:23.866 align:start position:20% line:84.67% size:60% And you're part of that? 10:23.866 --> 10:25.133 align:start position:40% line:79.33% size:15% - Yes. - That's really cool. 10:25.133 --> 10:26.833 align:start position:32.5% line:79.33% size:37.5% - And again, we feel that it's part 10:26.833 --> 10:28.633 align:start position:22.5% line:84.67% size:55% of our responsibility, 10:28.633 --> 10:32.100 align:start position:17.5% line:79.33% size:65% and we are very proud that we can contribute to it. 10:36.633 --> 10:39.866 align:start position:25% line:74% size:50% - Here at Yoli, they are dedicated to local collaborations 10:39.866 --> 10:42.433 align:start position:27.5% line:79.33% size:45% and sourcing local ingredients whenever possible. 10:42.433 --> 10:44.300 align:start position:25% line:79.33% size:50% So now we're heading off to the farm 10:44.300 --> 10:48.233 align:start position:15% line:79.33% size:70% where some of their heritage varieties of corn are grown. 10:48.233 --> 10:50.766 align:start position:32.5% line:84.67% size:35% (bright music) 10:53.000 --> 10:54.500 align:start position:10% line:84.67% size:80% So I'm standing here with David, 10:54.500 --> 10:56.533 align:start position:12.5% line:84.67% size:75% and you have a three acre plot 10:56.533 --> 10:58.933 align:start position:12.5% line:84.67% size:75% of corn here that's heritaged. 10:58.933 --> 11:00.433 align:start position:27.5% line:79.33% size:45% So how did you get to know Marissa? 11:00.433 --> 11:01.900 align:start position:20% line:84.67% size:60% - We had a mutual friend 11:01.900 --> 11:06.733 align:start position:17.5% line:10% size:65% and I was sort of hobbying around with heirloom corns 11:07.833 --> 11:09.733 align:start position:25% line:79.33% size:50% and different colors and varieties, 11:09.733 --> 11:11.666 align:start position:22.5% line:79.33% size:52.5% and was talking to my friend, and he goes, 11:11.666 --> 11:13.700 align:start position:17.5% line:79.33% size:62.5% "Well, I know a lady that has a tortilla factory." 11:13.700 --> 11:15.600 align:start position:25% line:79.33% size:52.5% And I said, "That's a very good person to know 11:15.600 --> 11:16.666 align:start position:17.5% line:84.67% size:65% for someone raising corn." 11:16.666 --> 11:18.666 align:start position:10% line:84.67% size:77.5% And so we took her some samples 11:18.666 --> 11:20.600 align:start position:25% line:79.33% size:47.5% and she likes being able to get some things 11:20.600 --> 11:23.700 align:start position:15% line:79.33% size:70% that maybe they couldn't get except for down in Mexico, 11:23.700 --> 11:26.166 align:start position:17.5% line:79.33% size:62.5% but, you know, to be able to grow it local here. 11:26.166 --> 11:28.066 align:start position:22.5% line:79.33% size:52.5% So it's been a really good partnership. 11:29.266 --> 11:30.733 align:start position:22.5% line:79.33% size:55% - [Catherine] You have a diversified farm, 11:30.733 --> 11:35.233 align:start position:15% line:79.33% size:70% you have hogs, you have, you know, acres of row crops, 11:35.233 --> 11:38.200 align:start position:12.5% line:84.67% size:75% so why get into heritage corn? 11:38.200 --> 11:41.233 align:start position:15% line:79.33% size:70% - The truly honest answer is that yellow number two corn 11:41.233 --> 11:42.766 align:start position:25% line:79.33% size:50% gets a little boring after a while. 11:42.766 --> 11:45.266 align:start position:17.5% line:79.33% size:62.5% And people I raise yellow number two corn for, 11:45.266 --> 11:47.466 align:start position:22.5% line:79.33% size:52.5% don't have a taco pop up at a micro brewery 11:47.466 --> 11:48.733 align:start position:27.5% line:84.67% size:47.5% featuring your corn 11:48.733 --> 11:50.033 align:start position:30% line:84.67% size:37.5% (both laughing) 11:50.033 --> 11:51.266 align:start position:27.5% line:84.67% size:47.5% that you can go to. 11:51.266 --> 11:52.800 align:start position:30% line:79.33% size:42.5% So, so yeah, it's just a lot of fun. 11:52.800 --> 11:55.900 align:start position:12.5% line:79.33% size:72.5% And then I like to know where my products go in the end. 11:55.900 --> 11:59.866 align:start position:17.5% line:79.33% size:60% And so getting to see it go into a tortilla is nice. 11:59.866 --> 12:01.100 align:start position:40% line:84.67% size:17.5% - Yeah. 12:01.100 --> 12:02.733 align:start position:22.5% line:79.33% size:55% But that's really what this is all about, 12:02.733 --> 12:06.366 align:start position:15% line:79.33% size:67.5% is, you know, getting those connections that are made 12:06.366 --> 12:09.433 align:start position:22.5% line:79.33% size:55% where in the community it's not just a commodity, 12:09.433 --> 12:11.233 align:start position:22.5% line:79.33% size:50% it's something where relationships are built 12:11.233 --> 12:12.733 align:start position:22.5% line:79.33% size:52.5% and you're benefiting each other. 12:12.733 --> 12:14.000 align:start position:27.5% line:84.67% size:47.5% - Yeah, absolutely. 12:14.000 --> 12:14.966 align:start position:35% line:84.67% size:30% I love that. 12:14.966 --> 12:16.066 align:start position:12.5% line:84.67% size:75% That's my favorite part of it, 12:16.066 --> 12:17.600 align:start position:30% line:79.33% size:37.5% getting to meet different people. 12:17.600 --> 12:18.700 align:start position:20% line:84.67% size:57.5% - So can we take a look 12:18.700 --> 12:19.800 align:start position:35% line:79.33% size:30% at the corn? - Yeah, 12:19.800 --> 12:21.000 align:start position:15% line:79.33% size:70% let's go see what we've got. - Okay. 12:26.566 --> 12:29.066 align:start position:22.5% line:79.33% size:52.5% - [David] So there is some bloody butcher. 12:29.066 --> 12:30.066 align:start position:27.5% line:84.67% size:42.5% - It's beautiful. 12:30.066 --> 12:31.300 align:start position:30% line:84.67% size:37.5% - [David] Yeah. 12:31.300 --> 12:34.366 align:start position:20% line:79.33% size:60% It really imparts a nice butterscotch flavor. 12:34.366 --> 12:35.633 align:start position:25% line:79.33% size:50% - And I think that's also something 12:35.633 --> 12:37.300 align:start position:35% line:79.33% size:32.5% that's really surprising about corn. 12:37.300 --> 12:40.000 align:start position:15% line:79.33% size:67.5% Like, we're so used to just going to the grocery store, 12:40.000 --> 12:43.100 align:start position:20% line:79.33% size:60% getting an ear of yellow corn or white corn, 12:43.100 --> 12:45.200 align:start position:27.5% line:79.33% size:42.5% and it has like a specific flavor, 12:45.200 --> 12:47.233 align:start position:15% line:84.67% size:67.5% but all of these varieties, 12:47.233 --> 12:49.366 align:start position:25% line:79.33% size:50% they're really, they aren't just beautiful, 12:49.366 --> 12:52.100 align:start position:20% line:79.33% size:60% they also have their own flavor characteristic, 12:52.100 --> 12:52.966 align:start position:27.5% line:84.67% size:42.5% and textures too. 12:52.966 --> 12:54.233 align:start position:27.5% line:84.67% size:47.5% - Yeah, absolutely. 12:54.233 --> 12:56.700 align:start position:30% line:79.33% size:42.5% Marissa looks for different protein levels 12:56.700 --> 12:59.333 align:start position:12.5% line:79.33% size:72.5% and things like that because, you know, certain levels 12:59.333 --> 13:03.666 align:start position:27.5% line:74% size:40% of proteins make better tortillas or maybe something else. 13:03.666 --> 13:05.000 align:start position:17.5% line:84.67% size:65% And that's what something, 13:05.000 --> 13:07.333 align:start position:25% line:79.33% size:50% as I've learned more about Mexican corn culture 13:07.333 --> 13:10.166 align:start position:15% line:79.33% size:70% is that they have, you know, these specific varieties 13:10.166 --> 13:13.500 align:start position:17.5% line:79.33% size:65% that you use this corn for this, you know, food item. 13:13.500 --> 13:15.100 align:start position:17.5% line:84.67% size:62.5% - Yeah, that makes sense. 13:15.100 --> 13:18.566 align:start position:15% line:79.33% size:65% - Another thing you notice is like this ear's up here, 13:18.566 --> 13:20.300 align:start position:22.5% line:84.67% size:52.5% this one's down here. 13:20.300 --> 13:22.066 align:start position:22.5% line:79.33% size:52.5% And so when I'm going through the combine, 13:22.066 --> 13:24.333 align:start position:12.5% line:79.33% size:75% I sort of have to be cognizant of how high the ears are. 13:24.333 --> 13:25.766 align:start position:22.5% line:79.33% size:55% If you look at a field of commodity corn, 13:25.766 --> 13:28.933 align:start position:27.5% line:79.33% size:47.5% they are like laser level across the field 13:28.933 --> 13:30.766 align:start position:10% line:84.67% size:77.5% where the ear is on that stock. 13:30.766 --> 13:32.733 align:start position:15% line:79.33% size:70% - And so it's not efficient, but it's delicious. 13:32.733 --> 13:33.966 align:start position:27.5% line:84.67% size:47.5% - Exactly. Exactly. 13:33.966 --> 13:37.666 align:start position:22.5% line:79.33% size:55% And I think that's the beauty of, you know, 13:37.666 --> 13:39.500 align:start position:27.5% line:79.33% size:47.5% like, the slow food movement and stuff 13:39.500 --> 13:41.866 align:start position:17.5% line:79.33% size:65% is that you lose something when you get efficient. 13:41.866 --> 13:44.500 align:start position:27.5% line:79.33% size:42.5% And so, you know, I talk to Marissa 13:44.500 --> 13:47.800 align:start position:27.5% line:79.33% size:47.5% and say what sounds interesting this year to do? 13:47.800 --> 13:50.633 align:start position:12.5% line:79.33% size:75% Is there anything specifically you're looking for? 13:50.633 --> 13:52.400 align:start position:17.5% line:79.33% size:60% - [Catherine] I think we just take corn for granted. 13:52.400 --> 13:57.100 align:start position:12.5% line:79.33% size:72.5% It's everywhere but it's like a really fascinating plant 13:57.100 --> 13:58.666 align:start position:10% line:84.67% size:77.5% that has an incredible history. 13:58.666 --> 13:59.600 align:start position:15% line:84.67% size:67.5% - [David] Yeah, absolutely. 13:59.600 --> 14:00.866 align:start position:17.5% line:84.67% size:62.5% - And so bringing it back 14:00.866 --> 14:03.000 align:start position:20% line:79.33% size:60% and really being able to celebrate that history, 14:03.000 --> 14:05.933 align:start position:22.5% line:79.33% size:55% especially with people like Marissa who are, 14:05.933 --> 14:07.900 align:start position:10% line:84.67% size:80% you know, able to connect people 14:07.900 --> 14:10.333 align:start position:12.5% line:84.67% size:75% to their culture through corn, 14:10.333 --> 14:12.333 align:start position:15% line:84.67% size:70% I mean, it's just, it's fun. 14:12.333 --> 14:14.300 align:start position:15% line:79.33% size:67.5% - Corn is not just for pigs anymore, you know? (laughs) 14:14.300 --> 14:16.066 align:start position:17.5% line:84.67% size:65% - You heard it here first. 14:16.066 --> 14:17.300 align:start position:30% line:84.67% size:37.5% (both laughing) 14:17.300 --> 14:20.200 align:start position:32.5% line:84.67% size:35% (upbeat music) 14:20.200 --> 14:21.633 align:start position:27.5% line:79.33% size:40% - Our trajectory of growth at Yoli 14:21.633 --> 14:22.933 align:start position:12.5% line:84.67% size:72.5% has always been very organic. 14:22.933 --> 14:25.800 align:start position:25% line:79.33% size:50% We started from zero and then, you know, 14:25.800 --> 14:28.666 align:start position:17.5% line:79.33% size:62.5% little by little, it gets double and double and double. 14:28.666 --> 14:30.366 align:start position:32.5% line:84.67% size:35% (upbeat music) 14:30.366 --> 14:32.166 align:start position:32.5% line:79.33% size:35% It's just very interesting for us 14:32.166 --> 14:34.900 align:start position:32.5% line:79.33% size:37.5% as we introduce different products 14:34.900 --> 14:37.866 align:start position:30% line:79.33% size:42.5% and understanding the restaurant side. 14:37.866 --> 14:40.633 align:start position:10% line:84.67% size:80% And then now there's this retail 14:40.633 --> 14:44.300 align:start position:20% line:79.33% size:60% and just really learning how the systems work. 14:44.300 --> 14:46.533 align:start position:32.5% line:84.67% size:35% (upbeat music) 14:46.533 --> 14:50.533 align:start position:30% line:79.33% size:40% - Marissa is the most creative mind. 14:50.533 --> 14:54.666 align:start position:20% line:79.33% size:60% She is constantly coming up with new ideas. 14:54.666 --> 14:56.066 align:start position:32.5% line:84.67% size:35% (upbeat music) 14:56.066 --> 14:58.433 align:start position:17.5% line:79.33% size:60% - [Marissa] On our flour tortillas, we make two types, 14:58.433 --> 15:00.266 align:start position:10% line:84.67% size:77.5% a flour tortilla with pork fat. 15:00.266 --> 15:02.100 align:start position:17.5% line:84.67% size:65% It's absolutely beautiful. 15:02.100 --> 15:05.066 align:start position:20% line:79.33% size:60% And then we make a vegan one with avocado oil. 15:06.233 --> 15:09.200 align:start position:22.5% line:79.33% size:55% - On top of tortillas, which is the core, 15:09.200 --> 15:14.166 align:start position:25% line:79.33% size:52.5% we also make tamales, aguas frescas, salsas, 15:15.066 --> 15:17.066 align:start position:12.5% line:84.67% size:75% some different prepared foods. 15:17.066 --> 15:21.266 align:start position:12.5% line:79.33% size:72.5% Those are all things that are brewing in Marissa's mind. 15:21.266 --> 15:22.933 align:start position:32.5% line:84.67% size:35% (upbeat music) 15:22.933 --> 15:26.066 align:start position:22.5% line:74% size:50% - You obviously have the background of growing up in Mexico. 15:26.066 --> 15:28.633 align:start position:30% line:79.33% size:42.5% But you're living here in Kansas City, 15:28.633 --> 15:31.466 align:start position:25% line:79.33% size:50% and so it's marrying these two sides 15:31.466 --> 15:33.566 align:start position:22.5% line:79.33% size:50% of your life in this really beautiful way. 15:33.566 --> 15:34.966 align:start position:27.5% line:84.67% size:45% - Yes, absolutely. 15:34.966 --> 15:37.233 align:start position:17.5% line:79.33% size:65% And we get all advice from all the different chefs 15:37.233 --> 15:40.366 align:start position:17.5% line:79.33% size:62.5% and they come in and they come with creative ideas 15:40.366 --> 15:42.366 align:start position:27.5% line:79.33% size:47.5% and we're more than willing to go ahead 15:42.366 --> 15:43.666 align:start position:17.5% line:84.67% size:65% and see what happens next. 15:43.666 --> 15:45.000 align:start position:37.5% line:84.67% size:22.5% - So fun. 15:45.000 --> 15:46.933 align:start position:32.5% line:84.67% size:35% (upbeat music) 15:46.933 --> 15:49.600 align:start position:12.5% line:84.67% size:75% - I love to see the creativity 15:49.600 --> 15:52.000 align:start position:10% line:84.67% size:77.5% that other people have with it. 15:52.000 --> 15:53.433 align:start position:27.5% line:79.33% size:47.5% I mean, that's what food is, right? 15:53.433 --> 15:54.700 align:start position:20% line:84.67% size:60% It's about transforming. 15:54.700 --> 15:56.600 align:start position:25% line:79.33% size:50% It's about community coming together 15:56.600 --> 15:58.466 align:start position:25% line:79.33% size:50% and making something even better. 15:58.466 --> 16:01.133 align:start position:25% line:79.33% size:45% And for me, that's just like mind blowing. 16:01.133 --> 16:02.633 align:start position:27.5% line:84.67% size:47.5% I'm very impressed, 16:02.633 --> 16:04.933 align:start position:17.5% line:79.33% size:67.5% and I'm very impressed with the Kansas City community too. 16:04.933 --> 16:07.566 align:start position:32.5% line:84.67% size:35% (upbeat music) 16:12.066 --> 16:14.066 align:start position:25% line:79.33% size:50% - And now we're here at the town company 16:14.066 --> 16:15.266 align:start position:17.5% line:84.67% size:62.5% at the Kansas City Hotel, 16:15.266 --> 16:16.700 align:start position:27.5% line:79.33% size:45% and we're going to get in the kitchen 16:16.700 --> 16:18.433 align:start position:15% line:84.67% size:67.5% with pastry chef, Helen Jo, 16:18.433 --> 16:20.466 align:start position:35% line:79.33% size:32.5% and taste the sweet side of masa. 16:24.866 --> 16:26.133 align:start position:32.5% line:84.67% size:35% (bright music) 16:26.133 --> 16:29.033 align:start position:22.5% line:79.33% size:52.5% You actually are like friends with Marissa? 16:29.033 --> 16:30.400 align:start position:35% line:79.33% size:25% - Oh yeah. - You aren't just using 16:30.400 --> 16:31.933 align:start position:22.5% line:79.33% size:57.5% her product, you have a really great relationship. 16:31.933 --> 16:34.533 align:start position:35% line:79.33% size:30% - Marissa is definitely a friend. 16:34.533 --> 16:39.300 align:start position:20% line:10% size:60% Since we met at her shop when it opened in 2020, 16:40.700 --> 16:42.800 align:start position:10% line:84.67% size:80% there was an instant connection. 16:42.800 --> 16:45.900 align:start position:20% line:79.33% size:60% I was not surprised when she was like, you know, 16:45.900 --> 16:49.966 align:start position:20% line:79.33% size:62.5% "I'd like to come up with a frozen ice cream dessert 16:49.966 --> 16:52.133 align:start position:10% line:84.67% size:77.5% and be able to use masa in it." 16:52.133 --> 16:56.400 align:start position:10% line:84.67% size:80% And so I was definitely into it. 16:56.400 --> 16:58.866 align:start position:32.5% line:84.67% size:35% (upbeat music) 16:58.866 --> 17:00.933 align:start position:25% line:79.33% size:50% - It's like a sundae presentation, right? 17:00.933 --> 17:03.000 align:start position:32.5% line:79.33% size:35% And then there are masa crumbles. 17:03.000 --> 17:04.966 align:start position:12.5% line:84.67% size:75% There's masa in the ice cream. 17:04.966 --> 17:08.833 align:start position:17.5% line:79.33% size:62.5% - It is a little bit of a mild flavor in the ice cream, 17:08.833 --> 17:11.566 align:start position:27.5% line:79.33% size:42.5% and so, you know, putting it into a crumble 17:11.566 --> 17:13.000 align:start position:22.5% line:84.67% size:55% really brings it back. 17:13.000 --> 17:16.533 align:start position:25% line:79.33% size:45% And also as a good textural pop in the dish. 17:16.533 --> 17:18.666 align:start position:27.5% line:79.33% size:42.5% So by having both those together, 17:18.666 --> 17:20.933 align:start position:27.5% line:79.33% size:42.5% you get to really experience masa. 17:20.933 --> 17:23.566 align:start position:32.5% line:84.67% size:35% (upbeat music) 17:33.733 --> 17:37.000 align:start position:15% line:79.33% size:67.5% Our ice cream has been spun and it's gotten to freeze up. 17:37.000 --> 17:38.966 align:start position:25% line:84.67% size:50% And so we did three- 17:38.966 --> 17:40.300 align:start position:37.5% line:84.67% size:25% - Perfect. 17:40.300 --> 17:41.433 align:start position:30% line:79.33% size:42.5% - Perfect scoops. - Perfect scoops. (laughs) 17:41.433 --> 17:42.933 align:start position:25% line:84.67% size:50% - Of masa ice cream. 17:44.200 --> 17:47.466 align:start position:22.5% line:79.33% size:55% And then for this dish we have a few garnishes: 17:48.700 --> 17:52.000 align:start position:22.5% line:79.33% size:52.5% preserved plumbs, the crumbs that we made. 17:53.433 --> 17:55.866 align:start position:27.5% line:79.33% size:42.5% - And the crumbs, obviously they have sugar 17:55.866 --> 17:58.233 align:start position:22.5% line:79.33% size:50% and brown butter, so they're really complex. 17:58.233 --> 17:59.466 align:start position:42.5% line:84.67% size:15% - Yes. 17:59.466 --> 18:01.033 align:start position:25% line:79.33% size:47.5% Yeah, while the ice cream is a little more, 18:01.033 --> 18:03.500 align:start position:30% line:79.33% size:40% like, simple and straightforward, 18:03.500 --> 18:07.833 align:start position:15% line:79.33% size:70% this one, yeah, has a little bit of a added sweetness. 18:07.833 --> 18:11.466 align:start position:12.5% line:79.33% size:72.5% We also made a cherry caramel to go with the plumbs. 18:12.666 --> 18:14.666 align:start position:27.5% line:79.33% size:45% And then of course vanilla whipped cream. 18:15.866 --> 18:18.000 align:start position:25% line:79.33% size:45% That's our sundae, our Yoli masa sundae. 18:20.666 --> 18:22.033 align:start position:22.5% line:79.33% size:52.5% - [Catherine] So when people order this, 18:22.033 --> 18:23.600 align:start position:20% line:84.67% size:57.5% what is their reaction? 18:23.600 --> 18:24.933 align:start position:27.5% line:84.67% size:45% - People are like, 18:24.933 --> 18:27.666 align:start position:30% line:79.33% size:42.5% "Wow, I never had anything like that before. 18:27.666 --> 18:31.800 align:start position:17.5% line:79.33% size:60% That's gonna stay in my, like, food memory," you know? 18:31.800 --> 18:32.900 align:start position:30% line:84.67% size:40% - Can we try it? 18:32.900 --> 18:34.400 align:start position:32.5% line:79.33% size:35% - I would love for you to try it. 18:34.400 --> 18:35.233 align:start position:35% line:84.67% size:30% - Best part. 18:35.233 --> 18:36.800 align:start position:22.5% line:84.67% size:52.5% - Best part for sure. 18:40.466 --> 18:42.533 align:start position:32.5% line:84.67% size:35% - Hmm. Hm-hmm. 18:43.866 --> 18:45.033 align:start position:20% line:84.67% size:60% Oh my gosh, that's good. 18:47.300 --> 18:48.866 align:start position:45% line:84.67% size:10% Wow. 18:48.866 --> 18:51.866 align:start position:17.5% line:79.33% size:65% The earthiness of the masa really shines through. 18:51.866 --> 18:54.500 align:start position:17.5% line:79.33% size:62.5% And the crumbles, I mean, they just elevate that 18:54.500 --> 18:56.900 align:start position:20% line:79.33% size:55% and add that beautiful kind of textural contrast 18:56.900 --> 18:57.800 align:start position:27.5% line:84.67% size:42.5% to the ice cream. 18:58.900 --> 18:59.700 align:start position:35% line:79.33% size:30% - Thank you. - That's delicious. 18:59.700 --> 19:00.766 align:start position:30% line:84.67% size:37.5% - Yay. (laughs) 19:00.766 --> 19:01.966 align:start position:35% line:84.67% size:30% - Yeah. Yay. 19:01.966 --> 19:03.300 align:start position:30% line:79.33% size:42.5% - This has been a really fun project 19:03.300 --> 19:06.766 align:start position:20% line:79.33% size:57.5% to be able to work with Marissa and with Yoli 19:06.766 --> 19:08.366 align:start position:27.5% line:79.33% size:42.5% and present it in our restaurant. 19:11.133 --> 19:13.766 align:start position:32.5% line:84.67% size:35% (gentle music) 19:15.100 --> 19:19.733 align:start position:15% line:79.33% size:70% - I envision Yoli in general as experience-making. 19:20.066 --> 19:23.000 align:start position:25% line:79.33% size:50% I wanna go ahead and help people have a taste 19:23.000 --> 19:25.200 align:start position:27.5% line:79.33% size:42.5% of the experience that I had as a child 19:25.200 --> 19:26.666 align:start position:17.5% line:84.67% size:62.5% traveling through Mexico. 19:30.066 --> 19:31.733 align:start position:27.5% line:79.33% size:42.5% Winning the James Beard Award was 19:31.733 --> 19:33.866 align:start position:12.5% line:84.67% size:72.5% incredibly surprising for us. 19:33.866 --> 19:36.000 align:start position:17.5% line:84.67% size:65% We are in disbelief still. 19:38.300 --> 19:42.466 align:start position:12.5% line:79.33% size:72.5% - When we won the James Beard Award, we were ecstatic. 19:42.466 --> 19:45.400 align:start position:30% line:79.33% size:40% And the sense of pride was amazing. 19:45.400 --> 19:48.500 align:start position:25% line:84.67% size:50% (singers vocalizing) 19:48.500 --> 19:51.900 align:start position:17.5% line:79.33% size:65% When you see the tortillas out in the community, 19:51.900 --> 19:55.433 align:start position:17.5% line:79.33% size:60% it's pretty neat to know that they came from Yoli. 19:56.633 --> 19:58.700 align:start position:20% line:79.33% size:60% Working in the corporate world previously, 19:58.700 --> 20:01.533 align:start position:32.5% line:79.33% size:37.5% you didn't have that satisfaction. 20:01.533 --> 20:04.833 align:start position:17.5% line:79.33% size:62.5% You didn't have that view of what was out there. 20:04.833 --> 20:07.000 align:start position:32.5% line:79.33% size:35% When it's your product, it's just, 20:08.166 --> 20:09.300 align:start position:22.5% line:84.67% size:52.5% it just is different. 20:10.300 --> 20:13.333 align:start position:25% line:84.67% size:50% (singers vocalizing) 20:15.066 --> 20:18.800 align:start position:17.5% line:79.33% size:62.5% - I just love that you're taking this very simple, 20:18.800 --> 20:22.033 align:start position:15% line:84.67% size:70% very traditional ingredient, 20:22.033 --> 20:24.700 align:start position:22.5% line:79.33% size:52.5% and yes you're making traditional corn tortillas, 20:24.700 --> 20:26.966 align:start position:15% line:79.33% size:67.5% obviously you're making the Sonoran wheat tortillas, 20:26.966 --> 20:28.900 align:start position:22.5% line:79.33% size:55% but then you're really pushing the boundaries 20:28.900 --> 20:31.266 align:start position:25% line:79.33% size:45% of what you can do with that ingredient. 20:32.466 --> 20:34.266 align:start position:32.5% line:79.33% size:35% - I just think ingredients should be fun. 20:34.266 --> 20:37.066 align:start position:20% line:79.33% size:60% There should be no limit to your creativity. 20:37.066 --> 20:38.600 align:start position:30% line:84.67% size:40% So I think that, 20:38.600 --> 20:40.533 align:start position:15% line:79.33% size:65% I don't know, if we can do something else with the masa, 20:40.533 --> 20:41.300 align:start position:35% line:84.67% size:30% we'll do it. 20:43.966 --> 20:47.000 align:start position:25% line:84.67% size:50% (singers vocalizing) 20:52.300 --> 20:55.266 align:start position:20% line:79.33% size:60% I was very lucky growing up in Mexico, in Sonora, 20:55.266 --> 20:56.933 align:start position:30% line:79.33% size:42.5% in the times, you know, mid eighties, 20:56.933 --> 21:00.200 align:start position:25% line:79.33% size:47.5% it was still a very beautiful time in Mexico. 21:01.400 --> 21:04.666 align:start position:25% line:79.33% size:50% My mom was a teacher and my dad was a lawyer, 21:04.666 --> 21:06.866 align:start position:10% line:84.67% size:80% and they were both very invested 21:06.866 --> 21:10.633 align:start position:15% line:79.33% size:67.5% in the idea that you should really learn where you're from. 21:10.633 --> 21:12.866 align:start position:20% line:84.67% size:57.5% And my dad loved to eat 21:12.866 --> 21:15.100 align:start position:20% line:79.33% size:55% and he just really was very passionate about it. 21:15.100 --> 21:18.433 align:start position:30% line:74% size:37.5% And so he would take us to different indigenous populations, 21:18.433 --> 21:20.200 align:start position:30% line:79.33% size:42.5% so we would learn about how different 21:20.200 --> 21:22.433 align:start position:12.5% line:84.67% size:72.5% every single one of them was. 21:22.433 --> 21:24.133 align:start position:32.5% line:84.67% size:35% (upbeat music) 21:24.133 --> 21:26.833 align:start position:27.5% line:79.33% size:45% Sharing my culture is just a privilege. 21:26.833 --> 21:30.266 align:start position:15% line:79.33% size:70% I'm just very fortunate that I get to share something 21:30.266 --> 21:33.500 align:start position:17.5% line:79.33% size:62.5% that I love so much, that I care so deeply for. 21:33.500 --> 21:35.933 align:start position:27.5% line:79.33% size:47.5% And I don't want it to see disappear. 21:35.933 --> 21:38.200 align:start position:27.5% line:79.33% size:47.5% And to taste things that are different, 21:38.200 --> 21:41.900 align:start position:12.5% line:79.33% size:72.5% it's gonna teach you a little bit about the differences 21:41.900 --> 21:44.133 align:start position:20% line:84.67% size:60% that we should celebrate 21:44.133 --> 21:46.533 align:start position:27.5% line:79.33% size:45% and things that we like to eat together 21:46.533 --> 21:49.266 align:start position:25% line:79.33% size:50% so that we are also, you know, the same. 21:50.666 --> 21:53.200 align:start position:10% line:79.33% size:77.5% That is what's really important about what we're doing. 21:54.666 --> 21:57.433 align:start position:27.5% line:79.33% size:47.5% I'm always gonna be an eternal optimist. 21:57.433 --> 22:00.733 align:start position:20% line:79.33% size:55% I'm always gonna think that at the end of the day, 22:00.733 --> 22:03.766 align:start position:12.5% line:84.67% size:75% flavor and tradition will win. 22:03.766 --> 22:05.033 align:start position:25% line:84.67% size:50% And so I think that, 22:05.033 --> 22:07.866 align:start position:25% line:79.33% size:52.5% you know, people will know, people will learn. 22:07.866 --> 22:10.633 align:start position:22.5% line:79.33% size:55% And as long as there's many people just like me 22:10.633 --> 22:12.666 align:start position:27.5% line:79.33% size:45% that are dedicated to the process 22:12.666 --> 22:13.866 align:start position:22.5% line:84.67% size:52.5% and the good quality, 22:15.000 --> 22:18.400 align:start position:30% line:79.33% size:40% once you try it, there's no going back. 22:18.400 --> 22:21.000 align:start position:32.5% line:84.67% size:35% (upbeat music) 22:27.433 --> 22:29.166 align:start position:27.5% line:79.33% size:40% - Tortillas seem to be ubiquitous, 22:29.166 --> 22:32.433 align:start position:27.5% line:79.33% size:47.5% but once you have a really well-made tortilla, 22:32.433 --> 22:34.166 align:start position:22.5% line:84.67% size:55% there's no going back. 22:34.166 --> 22:37.166 align:start position:25% line:79.33% size:52.5% And I thought for the recipe for this episode, 22:37.166 --> 22:38.766 align:start position:25% line:79.33% size:50% I would kind of play around with the idea 22:38.766 --> 22:40.300 align:start position:22.5% line:84.67% size:52.5% of like Taco Tuesday. 22:40.300 --> 22:43.166 align:start position:15% line:79.33% size:67.5% So rather than doing tacos, we're doing taquitos. 22:43.166 --> 22:47.266 align:start position:25% line:79.33% size:52.5% And so I have a stack of fresh corn tortillas, 22:47.266 --> 22:50.266 align:start position:22.5% line:79.33% size:52.5% and I'm going to fill them with ground pork 22:50.266 --> 22:53.100 align:start position:22.5% line:79.33% size:52.5% that is seasoned with chiles and onion, 22:53.100 --> 22:55.566 align:start position:25% line:79.33% size:50% and then folded with some melty cheese. 22:55.566 --> 22:59.433 align:start position:17.5% line:79.33% size:65% It's gonna be decadent and delicious and very, very easy. 22:59.433 --> 23:03.400 align:start position:20% line:79.33% size:62.5% So I'm gonna go ahead and dice up one Serrano pepper 23:03.400 --> 23:05.000 align:start position:17.5% line:84.67% size:65% and half of a white onion. 23:06.300 --> 23:07.766 align:start position:32.5% line:84.67% size:35% (bright music) 23:07.766 --> 23:10.700 align:start position:17.5% line:79.33% size:67.5% So I just have a little bit of grape seed oil in my pan, 23:11.933 --> 23:13.966 align:start position:20% line:79.33% size:60% and I'm just gonna saute this until it's soft. 23:16.733 --> 23:19.933 align:start position:25% line:79.33% size:47.5% One pound of ground pork is now in the pan. 23:21.133 --> 23:24.366 align:start position:27.5% line:79.33% size:42.5% I have some salt, and of course pepper. 23:25.400 --> 23:28.166 align:start position:15% line:84.67% size:67.5% And then oregano and cumin. 23:28.166 --> 23:30.633 align:start position:32.5% line:84.67% size:35% (upbeat music) 23:30.633 --> 23:33.766 align:start position:20% line:79.33% size:60% Now I have a whole bunch of chihuahua cheese. 23:34.900 --> 23:35.766 align:start position:27.5% line:84.67% size:42.5% This is decadent. 23:37.700 --> 23:40.400 align:start position:27.5% line:79.33% size:47.5% I have my tortillas wrapped in a towel. 23:40.400 --> 23:42.000 align:start position:27.5% line:79.33% size:45% I'm just gonna pop 'em in the microwave 23:42.000 --> 23:43.833 align:start position:30% line:79.33% size:40% so that they get nice and pliable 23:43.833 --> 23:45.300 align:start position:12.5% line:84.67% size:75% and then I'm gonna stuff them. 23:47.233 --> 23:50.000 align:start position:20% line:79.33% size:60% So the thing about these tortillas is they can dry out. 23:50.000 --> 23:51.566 align:start position:27.5% line:79.33% size:42.5% So you wanna make sure to go ahead 23:51.566 --> 23:55.533 align:start position:17.5% line:79.33% size:65% and put a towel over them, keep them nice and cozy. 23:55.533 --> 23:56.733 align:start position:12.5% line:84.67% size:75% I'm heading over to the stove. 23:56.733 --> 23:57.733 align:start position:22.5% line:84.67% size:52.5% I'm gonna fry 'em up. 23:58.966 --> 24:02.866 align:start position:20% line:79.33% size:57.5% I'm adding each taquito in seam side down 24:02.866 --> 24:07.833 align:start position:20% line:79.33% size:57.5% so that the cheese will kind of seal everything up. 24:07.933 --> 24:10.433 align:start position:32.5% line:84.67% size:35% (bright music) 24:15.300 --> 24:17.666 align:start position:10% line:84.67% size:77.5% So here is my platter of yummy, 24:17.666 --> 24:21.666 align:start position:25% line:79.33% size:50% cheesy, fried ground pork taquitos. 24:21.666 --> 24:25.600 align:start position:20% line:79.33% size:60% I'm going to serve these with fresh cilantro, 24:25.600 --> 24:28.566 align:start position:20% line:84.67% size:57.5% a few chopped tomatoes, 24:28.566 --> 24:31.566 align:start position:25% line:79.33% size:52.5% and some crema, which is Mexican sour cream. 24:31.566 --> 24:36.500 align:start position:15% line:79.33% size:67.5% And I have a wonderful kind of avocado infused hot salsa. 24:37.133 --> 24:40.066 align:start position:32.5% line:84.67% size:35% (upbeat music) 24:40.066 --> 24:43.200 align:start position:17.5% line:79.33% size:67.5% In each episode, I pair the dishes with an American wine 24:43.200 --> 24:45.833 align:start position:20% line:79.33% size:57.5% made with either native or hybrid grapes. 24:45.833 --> 24:50.133 align:start position:27.5% line:79.33% size:47.5% And with this spicy Mexican inspired dish, 24:50.133 --> 24:54.500 align:start position:20% line:79.33% size:60% I am going to be pairing it with the vidal blanc, 24:55.833 --> 24:59.000 align:start position:17.5% line:79.33% size:65% which has a beautiful kind of a fruity nose to it. 24:59.000 --> 25:01.366 align:start position:27.5% line:79.33% size:47.5% But this particular one is vinified 25:01.366 --> 25:03.833 align:start position:30% line:79.33% size:42.5% with a little bit of residual sugar. 25:03.833 --> 25:08.300 align:start position:25% line:74% size:50% And that is going to go beautifully with the spicy elements. 25:08.300 --> 25:10.433 align:start position:25% line:79.33% size:50% It's gonna be really complex and delicious. 25:12.533 --> 25:15.400 align:start position:27.5% line:84.67% size:45% (taquito crunches) 25:18.400 --> 25:21.966 align:start position:30% line:79.33% size:40% Savory, crunchy, super easy to make 25:21.966 --> 25:24.233 align:start position:22.5% line:79.33% size:52.5% with ingredients that are readily available 25:24.233 --> 25:25.866 align:start position:22.5% line:84.67% size:52.5% in any grocery store. 25:25.866 --> 25:27.133 align:start position:27.5% line:84.67% size:45% I'm gonna sit here 25:27.133 --> 25:29.633 align:start position:20% line:79.33% size:57.5% and plow my way through the rest of this dish. 25:29.633 --> 25:30.600 align:start position:17.5% line:10% size:62.5% Thank you for joining me. 25:30.600 --> 25:32.233 align:start position:27.5% line:10% size:42.5% If you're looking for the recipe, 25:32.233 --> 25:35.466 align:start position:12.5% line:10% size:72.5% everything is on the website, and I'll see you next time. 25:35.466 --> 25:38.100 align:start position:32.5% line:84.67% size:35% (upbeat music) 25:48.900 --> 25:52.333 align:start position:20% line:79.33% size:55% Connect with us online at WeAreTasteMakers.com 25:52.333 --> 25:54.866 align:start position:27.5% line:79.33% size:42.5% or through social media on these handles. 25:55.866 --> 25:58.500 align:start position:32.5% line:84.67% size:35% (upbeat music) 26:31.333 --> 26:33.866 align:start position:15% line:79.33% size:70% - [Announcer] "Taste Makers" is brought to you with support 26:33.866 --> 26:38.233 align:start position:12.5% line:79.33% size:75% from Missouri Pork Association and Global Foods Market. 26:39.200 --> 26:41.766 align:start position:32.5% line:84.67% size:35% (upbeat music) 26:43.433 --> 26:45.566 align:start position:32.5% line:84.67% size:35% (bright music)