WEBVTT

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HOLA. ¿CÓMO ESTÁ?

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AY, BIENVENIDA.

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MWAH!
MWAH!

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THIS IS MY SISTER KAREN...
HI.

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AND SHE IS THE BESTEST EVEREST
COOKEST IN THE WORLDEST EVER.

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SO LET'S GO EAT.

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LET'S GO EAT.
ARE YOU HUNGRY?

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ME MORIA DE HAMBRE.

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Pati, voice-over:
ON THIS EPISODE

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OF "PATI'S MEXICAN TABLE,"
I GET TO GO VISIT

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MY SISTER KAREN
IN HER RESTAURANT IN MEXICO.

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OOH!

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Pati, voice-over:
THEN BACK IN MY KITCHEN,

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WE ARE MAKING
THE MOST FABULOUS TORTILLAS;

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A SUPER FAST, SUPER DELICIOUS
TUNA CASSEROLE...

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TAKE A LOOK.

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UNDER THERE,
TUNA MINILLA HEAVEN.

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Pati, voice-over:
A TRIPLE-LOADED LIME POUND CAKE.

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YOU GUYS HAVE TO PUCKER UP
BECAUSE THIS IS GONNA BE

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THE MOST LIME-POWERED DESSERT
THAT YOU HAVE EVER TRIED.

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Pati, voice-over: FOR ALL OF US
WHO WANT A GOOD MEAL

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TO FIT INTO OUR BUSY LIVES,
THIS ONE IS FOR YOU.

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QUICK AND EASY FOOD
CAN BE SUPER DELICIOUS

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AND MEXICAN.

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♪ DAME, DAME ♪

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♪ DAME TU CHOCOLATÉ ♪

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♪ DAME, DAME ♪

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♪ DAME TU PILONCILLO ♪

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♪ DAME, DAME ♪

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♪ DAME CAFÉ CALIENTÉ ♪

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♪ DAME, DAME ♪

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♪ DAME TU CORAZÓN ♪

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Announcer: "PATI'S MEXICAN
TABLE" IS MADE POSSIBLE BY...

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MEXICO SUPREME QUALITY

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AND THE MEXICAN MINISTRY
OF AGRICULTURE, LIVESTOCK,

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RURAL DEVELOPMENT,
FISHERIES, AND FOOD,

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PROUD TO SUPPORT
"PATI'S MEXICAN TABLE"

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ON PUBLIC TELEVISION.

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Woman: ♪ ONE GLANCE, AND I KNOW
WHAT YOU'RE FEELING NOW ♪

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♪ HERE COMES MY LOVE ♪

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Announcer: NESTLE LA LECHERA
SWEETENED CONDENSED MILK.

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MOM'S LOVE MAKES IT BETTER.

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<i> [child humming]</i>

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<i> [audience applause]</i>

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<i> Narrator: Prepare them to</i>&nbsp;
<i> be great when they grow up.</i>

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<i> Goya Chick Peas,</i>&nbsp;
<i> part of a healthy diet.</i>

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 BE-

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TASTE OF MEXICO.

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Pati: I AM SO EXCITED TODAY
BECAUSE THIS SHOW

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IS ALL ABOUT MEALS
THAT YOU CAN MAKE SUPER FAST.

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ARE YOU A BUSY MOM LIKE ME,
YOU DON'T HAVE TIME

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TO GET THINGS TOGETHER FAST,
YOU NEED NEW IDEA?

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LET ME GIVE YOU SOME.

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I'M GONNA START
WITH A POUND CAKE.

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I AM CRAZY ABOUT LIMES.

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SO I'M GONNA MAKE
A POUND CAKE THAT USES

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ALL OF THE FLAVORS
THAT LIME CAN BRING.

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SO I'M STARTING WITH THE ZEST,
AND I'M MAKING A POUND CAKE

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BECAUSE IT'S SUPER EASY
TO WHIP UP SUPER FAST.

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YOU KNOW WHAT YOU'RE
PUTTING IN IT.

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INSTEAD OF BUYING IT
AT THE STORE,

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IT'S ALL FRESH AND HEALTHY,
AND MY BOYS LOVE IT

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WHEN I PUT A SLICE
IN THEIR LUNCHBOX.

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I'M GONNA START THE BATTER.
I'M GONNA SEPARATE THE EGGS.

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I NEED 7.

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I GREW UP WITH A POUND CAKE
AROUND MY HOUSE ALL THE TIME,

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ALL DIFFERENT FLAVORS,
AND WE HAD IT WITH LUNCH

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OR WITH DINNER
OR WHEN WE WERE DOING HOMEWORK,

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A SLICE WITH A GLASS
OF WHOLE MILK.

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I'M GONNA ADD ONE CUP
OF UNSALTED BUTTER

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THAT I HAVE
AT ROOM TEMPERATURE HERE,

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AND I'M GONNA BEAT IT
UNTIL IT'S SMOOTH AND FLUFFY,

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AND THEN I'M GONNA ADD
A CUP OF SUGAR.

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I'M GONNA ADD THE EGG YOLKS.

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OK. THAT'S SUPER SOFT
AND FLUFFY.

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NOW I'M GONNA MIX
MY DRY INGREDIENTS,

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JUST ALL-PURPOSE FLOUR,
AND I'M GONNA ADD

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1 3/4 CUPS, 1 1/2 TEASPOONS
OF BAKING POWDER IN HERE.

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I'M ADDING A PINCH OF SALT,
AND I'M JUST GONNA ADD

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THE DRY INGREDIENTS IN HERE
WITH THIS MIX...

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JUST A LITTLE BY A LITTLE.

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THE LAST THING THAT GOES IN HERE
IS THAT LIME ZEST.

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SO THE POUND CAKE BATTER
HAS JUST ONE DIMENSION

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OF THE FLAVOR OF THE LIME,
BUT I'M GONNA USE THE LIME JUICE

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FOR SO MANY THINGS.

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SO YOU GUYS HAVE TO PUCKER UP
BECAUSE THIS IS GONNA BE

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THE MOST LIME-POWERED DESSERT
THAT YOU HAVE EVER TRIED.

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OK. SO THERE GOES THE BATTER.

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IT IS A VERY HEAVY BATTER,

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BUT NOW I'M GONNA BEAT
THE EGG WHITES.

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HERE GOES.

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I CHANGED THESE
TO THE BALLOON WHISK,

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AND NOW I'M GOING TO WHIP
THESE EGG WHITES

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UNTIL THEY'RE SUPER FLUFFY
AND PUFFY.

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[MIXER WHIRRING]

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WE'RE GETTING THERE,
BUT NOT QUITE, NOT QUITE.

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OK. SO WHAT YOU WANT TO DO IS,
YOU WANT TO START MIXING

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SOME OF THESE
INTO THE HEAVY BATTER

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BUT GENTLY, SOFTLY BECAUSE
YOU DON'T WANT TO MESS UP

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WITH THIS VOLUME THAT TOOK
A WHILE TO BUILD UP IN THERE.

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SO I'M ADDING JUST A LITTLE,
AND I'M MIXING SUPER GENTLY.

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SO YOU'RE FOLDING ALL THAT
FLUFFY CLOUDINESS IN THERE.

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IT LOOKS LIKE I'M GETTING
WHERE I WANTED.

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YOU DON'T WANT TO SEE
THAT MUCH OF THE WHITE

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SEPARATED FROM THE REST
OF THE BATTER,

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AND IT LOOKS LIKE WERE THERE.

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SO I'M JUST GONNA POUR THIS
IN THIS MOLD

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THAT HAS BEEN BUTTERED,
AND I DUSTED SOME FLOUR ON IT,

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AND I CAN SMELL THE LIME ZEST.

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I'M GONNA PUT IT IN THE OVEN,
WHICH IS AT 350,

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AND IT'S GONNA GO IN THERE
FOR 50 MINUTES,

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ALMOST AN HOUR, NOT QUITE.

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WHILE THAT BAKES, I'M GONNA
GET STARTED ON THE SOUP.

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TORTILLA SOUP IS DELICIOUS.

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IT'S EASY TO MAKE,
AND THE BEST PART,

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YOU CAN MAKE IT AHEAD OF TIME,
PULL IT OUT OF THE FRIDGE,

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AND HAVE A QUICK MEAL.

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DON'T BE INTIMIDATED BECAUSE
I'M USING A DRIED CHILI.

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LET ME INTRODUCE YOU
TO THE GUAJILLO.

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IT'S A WONDERFUL INGREDIENT.
IT'S CHEAP.

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IT LASTS IN YOUR PANTRY FOREVER,
AND IT HAS SO MUCH FLAVOR.

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ALL YOU NEED TO DO,
REMOVE THE STEM,

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OPEN IT UP, REMOVE THE SEEDS.

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IT'S LIKE NOTHING, SUPER SIMPLE.

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GONNA PUT THE CHILIS HERE

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ON AN ALREADY-HOT COMAL
OR SKILLET.

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TOAST THEM LIGHTLY
OVER MEDIUM HEAT FOR 15 SECONDS.

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HOW EASY IS THAT? SUPER EASY.

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YOU SEE HOW THEY'RE TOASTED
AND THEY'RE SOFTER

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AND YOU CAN SEE THEIR COLOR
CHANGED IN THERE?

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IT IS SUCH A GORGEOUS
INGREDIENT.

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THE GUAJILLO CHILI
TASTES HAPPY TO ME.

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SO IT'S LIKE A BRIGHT FLAVOR.

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HOW EASY IS THIS THAT I'M ADDING
THE CHILIS IN THERE

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AND I'M ADDING
THE WHOLE TOMATOES?

07:55.333 --> 07:57.300 align:start position:10% line:84.67% size:70%
AND YOU NEED JUST ONE POUND.

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I THINK THESE WILL MAKE IT
A POUND FOR ME,

07:59.466 --> 08:03.933 align:start position:27.5% line:79.33% size:47.5%
AND THEN I'M ADDING
ONE GARLIC CLOVE, GOES IN HERE.

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THEN I'M GOING TO COVER IT
WITH WATER,

08:07.400 --> 08:10.933 align:start position:10% line:79.33% size:75%
AND THEM I'M GOING TO BRING IT
TO A SIMMER

08:10.933 --> 08:14.033 align:start position:10% line:79.33% size:67.5%
AND THEN JUST GONNA COOK IT
FOR ABOUT 10 TO 15 MINUTES.

08:14.033 --> 08:16.933 align:start position:10% line:79.33% size:65%
THAT'S IT. THAT'S GONNA BE
THE BASE OF MY SOUP.

08:16.933 --> 08:19.766 align:start position:20% line:79.33% size:52.5%
THE BEST PLACE FOR ME
TO GET INSPIRATION

08:19.766 --> 08:22.366 align:start position:20% line:79.33% size:50%
ON THESE QUICK MEALS
ARE MY SISTERS.

08:22.366 --> 08:25.100 align:start position:20% line:79.33% size:42.5%
I HAVE 3 OF THEM.
THEY ALL HAVE KIDS.

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THEY'RE OLDER, AND THEY'VE
WALKED THAT PATH BEFORE ME.

08:28.000 --> 08:30.900 align:start position:20% line:79.33% size:52.5%
SO I RECENTLY VISITED
MY SISTER KAREN.

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HER KIDS ARE IN COLLEGE.

08:32.966 --> 08:34.933 align:start position:20% line:79.33% size:60%
SHE'S MADE SO MANY MEALS
FOR THEM,

08:34.933 --> 08:37.100 align:start position:20% line:79.33% size:52.5%
SHE HAD SO MANY IDEAS
TO SHARE.

08:39.533 --> 08:43.533 align:start position:20% line:10% size:50%
I AM IN MEXICO CITY,
WHERE I WAS BORN AND RAISED.

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MOST OF MY FAMILY
STILL LIVES HERE,

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AND TODAY I'M MEETING
MY SISTER KAREN.

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I CAN'T WAIT TO SEE HER
BECAUSE WITH US,

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IT'S ALL ABOUT FOOD, FOOD, FOOD.

08:56.866 --> 09:00.533 align:start position:40% line:84.67% size:42.5%
HOLA. ¿COMO ESTA?

09:00.533 --> 09:03.066 align:start position:10% line:84.67% size:37.5%
AY, BIENVENIDA.

09:03.066 --> 09:04.866 align:start position:20% line:79.33% size:12.5%
MWAH!
MWAH!

09:04.866 --> 09:06.900 align:start position:10% line:79.33% size:65%
THIS IS MY SISTER KAREN...
HI.

09:06.900 --> 09:09.333 align:start position:32.5% line:79.33% size:32.5%
KAREN IS FUN.
KAREN IS WARM.

09:09.333 --> 09:12.433 align:start position:20% line:79.33% size:50%
SHE'S MY BIG SISTER.
SHE'S GOOD FOR ME.

09:12.433 --> 09:17.800 align:start position:10% line:79.33% size:75%
AND SHE IS THE BESTEST EVEREST
COOKEST IN THE WORLDEST EVER.

09:17.800 --> 09:18.800 align:start position:40% line:84.67% size:40%
SO LET'S GO EAT.

09:18.800 --> 09:19.933 align:start position:10% line:79.33% size:32.5%
LET'S GO EAT.
ARE YOU HUNGRY?

09:19.933 --> 09:20.966 align:start position:10% line:84.67% size:47.5%
ME MORIA DE HAMBRE.

09:24.033 --> 09:27.266 align:start position:10% line:79.33% size:50%
Pati: SAMI--ADORABLE
AND SO FAT, AND JUJU IS--

09:27.266 --> 09:28.766 align:start position:10% line:84.67% size:47.5%
YOU KNOW HOW HE IS.

09:28.766 --> 09:30.266 align:start position:10% line:79.33% size:37.5%
HE PUT CHIPOTLE
ON ABSOLUTELY EVERYTHING.

09:30.266 --> 09:31.666 align:start position:40% line:79.33% size:37.5%
I'M GONNA ORDER
SOME CHIPOTLE

09:31.666 --> 09:33.266 align:start position:40% line:79.33% size:40%
SO WE CAN PUT AS
MUCH AS WE WANT, OK?

09:33.266 --> 09:34.766 align:start position:20% line:84.67% size:10%
OOH!

09:34.766 --> 09:37.833 align:start position:10% line:79.33% size:52.5%
THE TOMATO BROTH THAT
GOES FOR THE TORTILLA SOUP,

09:37.833 --> 09:41.966 align:start position:10% line:84.67% size:45%
MM, IT IS SO GOOD.

09:41.966 --> 09:44.100 align:start position:40% line:79.33% size:40%
IT'S A VERY EASY
DISH TO HAVE

09:44.100 --> 09:45.900 align:start position:40% line:79.33% size:37.5%
BECAUSE YOU CAN
FEED THE KIDS

09:45.900 --> 09:47.600 align:start position:40% line:84.67% size:47.5%
AT DIFFERENT TIMES.

09:47.600 --> 09:49.466 align:start position:10% line:79.33% size:45%
FOR MOMS THAT WANT
TO MAKE SOMETHING FUN...

09:49.466 --> 09:50.866 align:start position:40% line:84.67% size:32.5%
THEY'RE BUSY.

09:50.866 --> 09:52.266 align:start position:10% line:79.33% size:40%
ON A WEEKNIGHT--
THEY'RE BUSY--

09:52.266 --> 09:53.566 align:start position:10% line:79.33% size:20%
YOU HAVE
THE SOUP WAITING.

09:53.566 --> 09:54.900 align:start position:10% line:84.67% size:47.5%
YOU JUST REHEAT IT.

09:54.900 --> 09:56.100 align:start position:40% line:79.33% size:20%
YOU HAVE
THE GARNISH READY.

09:56.100 --> 09:57.433 align:start position:40% line:74% size:20%
YOU HAVE
THE TORTILLA READY.

09:57.433 --> 09:58.833 align:start position:40% line:79.33% size:42.5%
IT'S JUST PUTTING
IT TOGETHER.

09:58.833 --> 10:00.400 align:start position:20% line:79.33% size:52.5%
EVERY TIME I SEE HER,
I LOVE TO PICK HER BRAIN

10:00.400 --> 10:02.100 align:start position:10% line:84.67% size:67.5%
ON WHAT TO DO WITH MY KIDS.

10:02.100 --> 10:03.900 align:start position:30% line:79.33% size:30%
SHE'S, LIKE,
10 YEARS AHEAD OF ME.

10:03.900 --> 10:05.366 align:start position:20% line:84.67% size:60%
HER KIDS ARE IN COLLEGE,

10:05.366 --> 10:08.000 align:start position:30% line:79.33% size:25%
AND I HAVE
MY 3 MONSTERS AT HOME, SO--

10:08.000 --> 10:09.200 align:start position:10% line:84.67% size:30%
[PATI GASPS]

10:09.200 --> 10:13.200 align:start position:10% line:79.33% size:25%
OHH, I CAN
SMELL IT FROM HERE.

10:13.200 --> 10:14.233 align:start position:10% line:84.67% size:35%
LET ME TRY IT.

10:14.233 --> 10:17.000 align:start position:40% line:79.33% size:45%
YOU BETTER TRY IT.
HOW IS THAT?

10:17.000 --> 10:19.800 align:start position:40% line:79.33% size:42.5%
ISN'T IT AMAZING,
MOIST?

10:19.800 --> 10:21.966 align:start position:10% line:79.33% size:40%
MY SISTER KAREN,
WHO'S THE OLDEST,

10:21.966 --> 10:23.933 align:start position:10% line:79.33% size:15%
SHE IS
THE VERY FIRST ONE

10:23.933 --> 10:25.600 align:start position:10% line:79.33% size:52.5%
THAT GOT INTO COOKING
IN MY FAMILY.

10:25.600 --> 10:27.400 align:start position:10% line:79.33% size:27.5%
I REMEMBER,
I WAS IN HIGH SCHOOL.

10:27.400 --> 10:30.000 align:start position:10% line:79.33% size:50%
SHE STARTED TEACHING
COOKING CLASSES

10:30.000 --> 10:32.633 align:start position:10% line:79.33% size:55%
ON THE WEEKENDS TO ALL
OF THE KIDS ON THE BLOCK.

10:32.633 --> 10:34.133 align:start position:10% line:84.67% size:47.5%
NO. I'M NOT JOKING.

10:34.133 --> 10:36.933 align:start position:10% line:79.33% size:27.5%
HER FOOD IS
JUST INCREDIBLE.

10:36.933 --> 10:38.333 align:start position:10% line:79.33% size:35%
LIKE, YOU WANT
TO LICK THE PLATE.

10:38.333 --> 10:40.133 align:start position:30% line:84.67% size:40%
WE'RE 4 SISTERS.

10:40.133 --> 10:44.066 align:start position:10% line:79.33% size:72.5%
I HAVE NO IDEA WHY WE ARE ALL
SO CRAZILY OBSESSED

10:44.066 --> 10:45.566 align:start position:20% line:84.67% size:52.5%
WITH THIS FOOD THING.

10:45.566 --> 10:48.066 align:start position:12.5% line:84.67% size:77.5%
IT'S LIKE IT RUNS IN OUR VEINS.

10:48.066 --> 10:50.500 align:start position:47.5% line:79.33% size:37.5%
Karen: HI, MOM.
HOLA.

10:50.500 --> 10:54.633 align:start position:12.5% line:79.33% size:32.5%
MWAH! THIS IS
MY MOM SUSANA.

10:54.633 --> 10:57.500 align:start position:10% line:79.33% size:40%
WHY DO YOU THINK
THAT MY SISTERS AND I

10:57.500 --> 10:59.666 align:start position:10% line:79.33% size:37.5%
ARE SO OBSESSED
WITH FOOD?

10:59.666 --> 11:01.100 align:start position:32.5% line:84.67% size:37.5%
WE LOVE TO EAT.

11:01.100 --> 11:03.700 align:start position:20% line:79.33% size:37.5%
IT'S SO SIMPLE.
WE JUST LOVE TO EAT.

11:03.700 --> 11:05.166 align:start position:50% line:79.33% size:40%
WE LOVE TO SPEND
TIME TALKING

11:05.166 --> 11:07.233 align:start position:40% line:79.33% size:50%
ABOUT FOOD, WHAT THE
KIDS ARE GONNA LIKE.

11:07.233 --> 11:10.733 align:start position:10% line:79.33% size:72.5%
IT'S NOT, "WHAT DID YOU BUY?"
IT'S, "WHAT DID YOU EAT?

11:10.733 --> 11:14.500 align:start position:17.5% line:79.33% size:65%
COOKING WAS A WAY OF LIFE,
A PART OF LIFE,

11:14.500 --> 11:18.333 align:start position:20% line:79.33% size:55%
AND ALSO, I WOULD SAY,
A NATURE.

11:18.333 --> 11:20.566 align:start position:20% line:79.33% size:52.5%
IT WAS IN THE NATURE,
AND--

11:20.566 --> 11:22.033 align:start position:10% line:79.33% size:12.5%
TRUE.
YES.

11:22.033 --> 11:23.966 align:start position:30% line:79.33% size:30%
SO, I GUESS,
THAT'S THE WAY IT IS.

11:23.966 --> 11:26.633 align:start position:10% line:79.33% size:30%
NO SURPRISE.
NO SURPRISE.

11:26.633 --> 11:29.000 align:start position:30% line:79.33% size:37.5%
PATI WAS ALWAYS
SPOILING THE FOOD

11:29.000 --> 11:31.166 align:start position:27.5% line:84.67% size:45%
WITH SOME CHILI...

11:31.166 --> 11:32.333 align:start position:10% line:84.67% size:22.5%
HA HA HA!

11:32.333 --> 11:34.733 align:start position:30% line:79.33% size:32.5%
ALWAYS ADDING
SOMETHING MEXICAN

11:34.733 --> 11:37.466 align:start position:32.5% line:79.33% size:27.5%
TO WHATEVER
SHE WAS GOING TO EAT.

11:37.466 --> 11:38.933 align:start position:20% line:84.67% size:7.5%
MM.

11:38.933 --> 11:40.566 align:start position:37.5% line:74% size:7.5%
MM.
MM.
MM.

11:40.566 --> 11:41.933 align:start position:50% line:84.67% size:40%
WE JUST LOVE IT.

11:41.933 --> 11:43.300 align:start position:10% line:79.33% size:17.5%
WE JUST
LOVE FOOD.

11:43.300 --> 11:44.366 align:start position:30% line:84.67% size:32.5%
IT'S SO GOOD.

11:44.366 --> 11:45.766 align:start position:10% line:79.33% size:20%
SO LET'S
KEEP ON EATING.

11:45.766 --> 11:48.933 align:start position:60% line:84.67% size:22.5%
HA HA HA!

11:50.400 --> 11:53.500 align:start position:20% line:79.33% size:60%
Pati: IT WAS SO MUCH FUN
TO SEE MY SISTER,

11:53.500 --> 11:56.200 align:start position:10% line:79.33% size:75%
AND WE TALKED MOST OF THE TIME
ABOUT FOOD.

11:56.200 --> 11:58.166 align:start position:20% line:79.33% size:55%
I THINK THE POUND CAKE
IS READY, GUYS.

11:58.166 --> 11:59.866 align:start position:20% line:84.67% size:45%
LET ME GET IT OUT.

11:59.866 --> 12:01.800 align:start position:40% line:84.67% size:22.5%
OH, YEAH.

12:01.800 --> 12:03.400 align:start position:40% line:84.67% size:20%
[SNIFFS]

12:03.400 --> 12:04.733 align:start position:30% line:84.67% size:40%
SMELLS HEAVENLY.

12:08.900 --> 12:13.033 align:start position:22.5% line:79.33% size:47.5%
THIS TUNA CASSEROLE
IS A BEAUTY AND A FEAST

12:13.033 --> 12:16.600 align:start position:30% line:84.67% size:40%
ALL IN ONE DISH.

12:16.600 --> 12:20.433 align:start position:20% line:79.33% size:45%
SO I'M ADDING HERE
ABOUT A HALF A CUP OF OIL--

12:20.433 --> 12:23.133 align:start position:32.5% line:79.33% size:35%
VEGETABLE OIL,
ANY ONE YOU WANT TO USE.

12:23.133 --> 12:26.533 align:start position:12.5% line:79.33% size:77.5%
SO I'M MAKING A TUNA CASSEROLE.
DON'T MAKE THAT FACE.

12:26.533 --> 12:28.966 align:start position:10% line:79.33% size:67.5%
I KNOW THAT CASSEROLES HAVE
GAINED A BAD REP

12:28.966 --> 12:31.666 align:start position:30% line:84.67% size:42.5%
HERE IN THE U.S.,

12:31.666 --> 12:34.466 align:start position:20% line:79.33% size:55%
BUT WE'RE GONNA REVAMP
THAT CASSEROLE IDEA.

12:34.466 --> 12:36.266 align:start position:10% line:84.67% size:70%
AND GIVE IT A MEXICAN SWING.

12:36.266 --> 12:38.033 align:start position:20% line:84.67% size:60%
IT'S GONNA BE BEAUTIFUL.

12:38.033 --> 12:40.866 align:start position:10% line:79.33% size:70%
SO I'M CHOPPING UP AN ONION,
HALF AN ONION.

12:40.866 --> 12:44.033 align:start position:17.5% line:84.67% size:65%
I NEED ABOUT 3/4 OF A CUP.

12:44.033 --> 12:49.300 align:start position:20% line:79.33% size:62.5%
THIS IS ANOTHER GREAT ONE
FOR MOMS ON THE GO

12:49.300 --> 12:51.733 align:start position:20% line:79.33% size:50%
BECAUSE YOU COOK IT,
YOU BAKE IT,

12:51.733 --> 12:55.000 align:start position:30% line:79.33% size:40%
AND YOU SERVE IT
IN THE SAME BAKING DISH,

12:55.000 --> 12:59.033 align:start position:25% line:79.33% size:40%
IN THE SAME POT,
AND THIS IS A VERY FAMOUS WAY

12:59.033 --> 13:01.800 align:start position:22.5% line:84.67% size:57.5%
TO COOK TUNA IN MEXICO.

13:01.800 --> 13:04.433 align:start position:20% line:84.67% size:62.5%
IT'S CALLED TUNA MINILLA.

13:04.433 --> 13:10.600 align:start position:10% line:84.67% size:67.5%
YOU SPELL IT M-I-N-I-L-L-A.

13:10.600 --> 13:14.533 align:start position:12.5% line:79.33% size:77.5%
IT'S JUST A NAME THAT DESCRIBES
A WAY OF COOKING.

13:14.533 --> 13:18.666 align:start position:32.5% line:79.33% size:32.5%
IT COMES FROM
THE STATE OF VERACRUZ,

13:18.666 --> 13:22.700 align:start position:20% line:79.33% size:42.5%
A BEAUTIFUL STATE
IN THE GULF OF MEXICO

13:22.700 --> 13:27.200 align:start position:12.5% line:79.33% size:67.5%
WHICH WAS THE PORT OF ENTRY
NOT ONLY FOR THE SPANISH PEOPLE

13:27.200 --> 13:30.566 align:start position:20% line:79.33% size:42.5%
WHEN THEY ARRIVED
SO MANY CENTURIES AGO,

13:30.566 --> 13:32.800 align:start position:22.5% line:79.33% size:45%
BUT IT WAS ALWAYS,
AND IT HAS BEEN ALWAYS,

13:32.800 --> 13:36.566 align:start position:10% line:79.33% size:75%
THE MAIN PORT OF ENTRY FOR ALL
OF THE WAVES OF IMMIGRANTS

13:36.566 --> 13:39.100 align:start position:20% line:84.67% size:47.5%
THROUGHOUT HISTORY.

13:39.100 --> 13:42.000 align:start position:10% line:84.67% size:75%
I'M CHOPPING ONE GARLIC CLOVE.

13:42.000 --> 13:44.900 align:start position:20% line:79.33% size:40%
SO BEING A PORT,
IT HAS THE INFLUENCE

13:44.900 --> 13:47.900 align:start position:20% line:79.33% size:55%
FROM SO MANY COUNTRIES
THROUGHOUT TIME.

13:47.900 --> 13:50.433 align:start position:20% line:79.33% size:55%
SO WE HAVE INGREDIENTS
THAT WE'RE GONNA USE

13:50.433 --> 13:52.933 align:start position:10% line:79.33% size:75%
THAT YOU'RE GONNA THINK, "THAT
DOESN'T SOUND LIKE MEXICAN,"

13:52.933 --> 13:55.100 align:start position:22.5% line:84.67% size:57.5%
BUT IT IS VERY MEXICAN.

13:55.100 --> 13:58.900 align:start position:20% line:79.33% size:37.5%
YOU'LL SEE. OK.
I'M ADDING THE GARLIC.

14:04.533 --> 14:08.100 align:start position:20% line:79.33% size:50%
SO WE WANT THE ONION
AND THE GARLIC

14:08.100 --> 14:14.000 align:start position:10% line:79.33% size:72.5%
TO SOFTEN AND COOK UNTIL THEY
START TO BECOME BROWN

14:14.000 --> 14:16.533 align:start position:20% line:84.67% size:55%
JUST AROUND THE EDGES.

14:16.533 --> 14:20.200 align:start position:10% line:79.33% size:72.5%
I'M ADDING A POUND OF CHOPPED
FRESH TOMATOES.

14:20.200 --> 14:22.266 align:start position:22.5% line:84.67% size:57.5%
SO I HAVE THE TOMATOES.

14:22.266 --> 14:23.966 align:start position:30% line:79.33% size:40%
YOU SEE HOW FAST
THEY'RE COOKING,

14:23.966 --> 14:25.466 align:start position:10% line:84.67% size:75%
HOW BEAUTIFUL THEY'RE COOKING?

14:25.466 --> 14:27.233 align:start position:20% line:84.67% size:60%
I WANT THEM SUPER MUSHY.

14:27.233 --> 14:29.200 align:start position:22.5% line:79.33% size:57.5%
SO JUST GONNA GIVE THEM
SOME TIME.

14:29.200 --> 14:34.366 align:start position:17.5% line:79.33% size:50%
MEANWHILE, I'M GONNA
OPEN MY TUNA--TWO CANS, OK?

14:37.733 --> 14:41.833 align:start position:12.5% line:84.67% size:77.5%
I'M GONNA GET ALL THAT OIL OUT.

14:41.833 --> 14:46.133 align:start position:17.5% line:79.33% size:60%
YOU CAN USE TUNA IN OIL.
YOU CAN USE ANY TUNA YOU WANT.

14:46.133 --> 14:49.900 align:start position:17.5% line:79.33% size:65%
I THINK--OK. LOOK AT THIS.
THIS IS WHAT I WANTED, OK?

14:49.900 --> 14:53.533 align:start position:20% line:79.33% size:52.5%
YOU CAN SEE HOW TASTY
THIS IS GONNA BE.

14:53.533 --> 14:56.366 align:start position:20% line:79.33% size:47.5%
I'M ADDING THE TUNA
RIGHT IN HERE.

14:56.366 --> 14:59.066 align:start position:40% line:84.67% size:12.5%
MM...

14:59.066 --> 15:01.400 align:start position:30% line:84.67% size:42.5%
SMELLING SO GOOD.

15:01.400 --> 15:06.366 align:start position:10% line:79.33% size:80%
THIS IS SUCH A FABULOUS FILLING,
THIS TUNA MINILLA,

15:06.366 --> 15:09.166 align:start position:20% line:79.33% size:47.5%
THAT YOU CAN EAT IT
ON TOP OF RICE.

15:09.166 --> 15:11.500 align:start position:20% line:79.33% size:35%
YOU CAN EAT IT
INSIDE OF A SANDWICH.

15:11.500 --> 15:13.566 align:start position:35% line:79.33% size:30%
YOU CAN MAKE
EMPANADAS, QUESADILLAS,

15:13.566 --> 15:16.466 align:start position:22.5% line:79.33% size:42.5%
BUT IT IS SO GOOD
IN THIS CASSEROLE,

15:16.466 --> 15:20.766 align:start position:27.5% line:79.33% size:47.5%
AND YOU REALLY WANT
TO BREAK APART THE TUNA IN HERE.

15:20.766 --> 15:25.633 align:start position:17.5% line:79.33% size:67.5%
NOW, THIS IS JUST THE BASE,
AND IT IS ONE TASTY BASE,

15:25.633 --> 15:28.266 align:start position:17.5% line:79.33% size:65%
BUT JUST WAIT TILL YOU SEE
WHAT WE'RE GONNA ADD.

15:28.266 --> 15:31.266 align:start position:10% line:79.33% size:72.5%
YOU KNOW WHAT THE FRENCH SAY,
THE MISE EN PLACE?

15:31.266 --> 15:34.266 align:start position:20% line:79.33% size:45%
IN MEXICO, WE SAY,
"ESTATE LISTO,"

15:34.266 --> 15:36.500 align:start position:30% line:79.33% size:42.5%
LIKE, "BE READY,"
BECAUSE WHEN YOU'RE GONNA THROW

15:36.500 --> 15:38.666 align:start position:22.5% line:79.33% size:57.5%
MANY THINGS IN THE POT,
YOU DON'T WANT TO BE

15:38.666 --> 15:40.533 align:start position:20% line:79.33% size:40%
LOOKING FOR THEM
ALL OVER THE PLACE.

15:40.533 --> 15:42.600 align:start position:20% line:79.33% size:50%
JUST HAVE THEM HERE.
THEN IT GOES SUPER FAST.

15:42.600 --> 15:45.766 align:start position:12.5% line:84.67% size:77.5%
I'M ADDING PICKLED JALAPENOS...

15:48.333 --> 15:52.166 align:start position:35% line:79.33% size:20%
RAISINS,
A QUARTER OF A CUP--

15:52.166 --> 15:56.466 align:start position:10% line:79.33% size:67.5%
THIS IS GONNA REALLY CHANGE
THE IDEA YOU HAVE OF CASSEROLES,

15:56.466 --> 15:59.733 align:start position:10% line:84.67% size:80%
ALL THESE GORGEOUS INGREDIENTS--

15:59.733 --> 16:02.433 align:start position:20% line:84.67% size:60%
PIMIENTO-STUFFED OLIVES.

16:02.433 --> 16:06.733 align:start position:10% line:84.67% size:72.5%
I WANT UNEVEN, COARSE CHUNKS.

16:06.733 --> 16:09.633 align:start position:20% line:84.67% size:55%
SO I'M MIXING THIS UP.

16:09.633 --> 16:13.466 align:start position:10% line:79.33% size:65%
THE COMBINATION OF SAVORY,
SWEET, AND SPICY,

16:13.466 --> 16:16.000 align:start position:30% line:79.33% size:30%
MY KIDS LOVE
THAT COMBINATION.

16:16.000 --> 16:18.633 align:start position:10% line:79.33% size:80%
IT JUST OPENS UP THEIR APPETITE.
THEY LOVE IT.

16:18.633 --> 16:22.366 align:start position:10% line:79.33% size:70%
I'M ADDING A HALF A TEASPOON
OF OREGANO

16:22.366 --> 16:24.900 align:start position:12.5% line:84.67% size:77.5%
AND A HALF A TEASPOON OF THYME.

16:24.900 --> 16:27.633 align:start position:22.5% line:79.33% size:55%
I'M ADDING SOME SUGAR,
JUST A TEASPOON OF BROWN SUGAR,

16:27.633 --> 16:31.566 align:start position:22.5% line:79.33% size:50%
BECAUSE THAT'S GOING
TO JUST ENHANCE ANYTHING SWEET

16:31.566 --> 16:33.800 align:start position:20% line:84.67% size:55%
THAT'S GOING IN THERE,

16:33.800 --> 16:37.733 align:start position:12.5% line:84.67% size:77.5%
AND A BIG TABLESPOON OF CAPERS.

16:37.733 --> 16:41.100 align:start position:20% line:79.33% size:45%
OK. NOW I'M ADDING
A BAY LEAF IN HERE.

16:41.100 --> 16:44.666 align:start position:35% line:79.33% size:32.5%
LET THIS COOK
FOR ABOUT 5 TO 6 MINUTES.

16:44.666 --> 16:48.000 align:start position:20% line:79.33% size:55%
OH, FORGOT SOMETHING--
THE PARSLEY.

16:51.066 --> 16:56.533 align:start position:10% line:84.67% size:67.5%
FRESH PARSLEY IN HERE. OOH.

16:57.900 --> 17:02.166 align:start position:10% line:79.33% size:70%
MAKES ME WANT TO EAT IT LIKE
THIS WITH SOME WARM TORTILLAS.

17:02.166 --> 17:04.033 align:start position:10% line:84.67% size:70%
OK. I'M GONNA LET THIS COOK,

17:04.033 --> 17:06.100 align:start position:20% line:79.33% size:55%
AND I'M GONNA ROLL OUT
THE PUFF PASTRY.

17:06.100 --> 17:07.966 align:start position:20% line:84.67% size:62.5%
SO, YES, YOU CAN MAKE IT,

17:07.966 --> 17:10.966 align:start position:25% line:79.33% size:50%
BUT YOU CAN ALSO BUY
SOME GORGEOUS ONE AT THE STORE,

17:10.966 --> 17:13.700 align:start position:20% line:79.33% size:50%
AND I HAVE ONE SHEET
OF PUFF PASTRY.

17:13.700 --> 17:16.400 align:start position:20% line:79.33% size:47.5%
IF YOU WANT TO MAKE
YOUR OWN PUFF PASTRY,

17:16.400 --> 17:18.733 align:start position:20% line:79.33% size:42.5%
THIS WOULD NOT BE
A MEAL IN A MINUTE.

17:20.000 --> 17:22.966 align:start position:20% line:84.67% size:62.5%
ADDING MORE FLOUR ON TOP.

17:33.100 --> 17:35.800 align:start position:30% line:84.67% size:25%
THAT'S IT.

17:37.366 --> 17:39.566 align:start position:20% line:84.67% size:45%
COOKED IT IN HERE.

17:39.566 --> 17:42.100 align:start position:22.5% line:79.33% size:57.5%
NOW I'M JUST GONNA GRAB
THIS SHEET,

17:42.100 --> 17:44.533 align:start position:20% line:84.67% size:55%
PUT IT ON TOP OF HERE,

17:44.533 --> 17:46.866 align:start position:22.5% line:79.33% size:57.5%
AND THEN I'M JUST GONNA
CUT AROUND,

17:46.866 --> 17:50.100 align:start position:20% line:79.33% size:47.5%
AND I'M GONNA LEAVE
A LOT OF SPACE,

17:50.100 --> 17:52.800 align:start position:22.5% line:79.33% size:57.5%
AND THEN I'M JUST GONNA
GO AROUND...

17:55.066 --> 17:57.733 align:start position:30% line:84.67% size:22.5%
LIKE THIS

17:57.733 --> 18:00.766 align:start position:20% line:79.33% size:35%
AND JUST GONNA
BRUSH IT ON THE TOP.

18:00.766 --> 18:05.666 align:start position:17.5% line:79.33% size:60%
YOU CAN USE HEAVY CREAM,
OR YOU CAN USE AN EGG WASH

18:05.666 --> 18:09.300 align:start position:22.5% line:79.33% size:40%
JUST TO DECORATE
WITH SOME SESAME SEEDS.

18:09.300 --> 18:12.166 align:start position:30% line:79.33% size:40%
THEN WE'RE GONNA
MAKE SOME DENTS.

18:15.366 --> 18:20.666 align:start position:30% line:79.33% size:37.5%
OVEN IS AT 425.
STICK IT IN HERE.

18:21.700 --> 18:25.366 align:start position:30% line:79.33% size:30%
PUT MY TIMER
FOR ABOUT 20 MINUTES,

18:25.366 --> 18:27.833 align:start position:20% line:79.33% size:55%
AND I'M GONNA CONTINUE
WITH THE SOUP.

18:27.833 --> 18:32.300 align:start position:22.5% line:79.33% size:47.5%
I HAVE THE TOMATOES
AND THE CHILIS AND THE GARLIC

18:32.300 --> 18:34.266 align:start position:10% line:84.67% size:67.5%
THAT HAD BEEN COOKING HERE,

18:34.266 --> 18:37.733 align:start position:12.5% line:79.33% size:77.5%
AND I'M GONNA DUMP THEM IN HERE
JUST LIKE THAT.

18:37.733 --> 18:40.833 align:start position:20% line:79.33% size:47.5%
THAT'S HOW FRIENDLY
THIS RECIPE IS.

18:40.833 --> 18:43.733 align:start position:12.5% line:84.67% size:77.5%
THE CHILIS, THEY'RE PLUMPED UP.

18:43.733 --> 18:46.533 align:start position:12.5% line:84.67% size:77.5%
I'M ADDING THE CLOVE OF GARLIC,

18:46.533 --> 18:52.166 align:start position:17.5% line:79.33% size:60%
AND THEN I'M ALSO ADDING
ONE CUP OF THAT COOKING LIQUID

18:52.166 --> 18:55.066 align:start position:10% line:84.67% size:72.5%
BECAUSE IT HAS SO MUCH FLAVOR

18:55.066 --> 18:59.933 align:start position:32.5% line:79.33% size:35%
AND HALF A CUP
OF CHOPPED WHITE ONION,

18:59.933 --> 19:02.000 align:start position:10% line:84.67% size:80%
AND I'M GONNA DUMP IT IN HERE...

19:04.166 --> 19:06.200 align:start position:20% line:84.67% size:45%
THEN SALT IN HERE.

19:08.033 --> 19:12.833 align:start position:12.5% line:79.33% size:77.5%
THEN WHILE IT PUREES, I'M GOING
TO HEAT SOME OIL IN HERE.

19:16.800 --> 19:21.633 align:start position:10% line:79.33% size:65%
SO I ADDED TWO TABLESPOONS
OF OIL IN THERE.

19:21.633 --> 19:24.733 align:start position:10% line:79.33% size:72.5%
SO IT'S GONNA COOK AND SEASON
FOR A FEW MINUTES

19:24.733 --> 19:27.333 align:start position:10% line:84.67% size:67.5%
BEFORE I ADD CHICKEN BROTH.

19:27.333 --> 19:29.233 align:start position:30% line:84.67% size:42.5%
NOW LOOK AT THIS.

19:29.233 --> 19:33.066 align:start position:10% line:79.33% size:75%
SEE HOW THE COLOR IN THE SAUCE
IN THE POT IS CHANGING?

19:33.066 --> 19:38.566 align:start position:32.5% line:79.33% size:37.5%
THAT MEANS IT'S
CONCENTRATING THE FLAVORS.

19:38.566 --> 19:43.466 align:start position:10% line:79.33% size:65%
TIME TO ADD CHICKEN BROTH,
6 CUPS.

19:49.800 --> 19:52.933 align:start position:20% line:84.67% size:52.5%
GONNA GIVE IT A STIR.

19:52.933 --> 19:56.100 align:start position:10% line:79.33% size:67.5%
GONNA ADD ONE OF TWO SPRIGS
OF PARSLEY.

19:56.100 --> 19:58.366 align:start position:30% line:79.33% size:30%
IF YOU WANT,
YOU COULD ALSO USE CILANTRO.

19:58.366 --> 20:00.233 align:start position:32.5% line:84.67% size:37.5%
IT'S UP TO YOU.

20:00.233 --> 20:02.666 align:start position:10% line:79.33% size:70%
SO WHILE THIS SOUP FINISHES,
LET ME TELL YOU

20:02.666 --> 20:06.766 align:start position:10% line:79.33% size:67.5%
ABOUT THE GARNISHES AND WHY
THIS SOUP IS SO FUN TO EAT.

20:06.766 --> 20:11.666 align:start position:17.5% line:79.33% size:65%
THESE ARE TORTILLA CRISPS,
OR LITTLE, TINY CHIPS.

20:11.666 --> 20:13.900 align:start position:30% line:84.67% size:27.5%
[CRUNCHING]

20:13.900 --> 20:16.700 align:start position:20% line:84.67% size:62.5%
SEE HOW CRUNCHY THEY ARE?

20:16.700 --> 20:19.233 align:start position:30% line:79.33% size:42.5%
THIS IS WHAT MAKE
THE TORTILLA SOUP

20:19.233 --> 20:21.500 align:start position:20% line:79.33% size:45%
BE A TORTILLA SOUP
BECAUSE YOU'RE ADDING

20:21.500 --> 20:24.100 align:start position:12.5% line:84.67% size:77.5%
A TON OF THESE TORTILLA STRIPS,

20:24.100 --> 20:27.100 align:start position:10% line:84.67% size:72.5%
AND HERE I HAVE CHILI CRISPS.

20:27.100 --> 20:31.400 align:start position:10% line:79.33% size:67.5%
NOW, DON'T DO THIS AT HOME,
BUT I LOVE DOING THIS.

20:31.400 --> 20:33.766 align:start position:40% line:84.67% size:20%
[CRUNCH]

20:33.766 --> 20:37.233 align:start position:10% line:79.33% size:72.5%
THESE ARE ANCHO CHILI CRISPS,
NOT VERY SPICY,

20:37.233 --> 20:39.666 align:start position:17.5% line:84.67% size:65%
BUT THEY CAN PACK A PUNCH.

20:39.666 --> 20:42.466 align:start position:20% line:79.33% size:62.5%
THEY'RE PERFECT FOR BEING
A GARNISH IN THE SOUP--

20:42.466 --> 20:45.200 align:start position:12.5% line:79.33% size:77.5%
YOU JUST WANT TO ADD A LITTLE--
AND THEN I'M ALSO USING AVOCADO,

20:45.200 --> 20:49.033 align:start position:10% line:79.33% size:65%
AND I'M JUST GONNA DICE IT
IN HERE,

20:49.033 --> 20:53.600 align:start position:10% line:79.33% size:70%
AND THEN I HAVE QUESO FRESCO
AND THE MEXICAN CREAM,

20:53.600 --> 20:56.700 align:start position:22.5% line:84.67% size:57.5%
AND THE SOUP IS READY--

20:56.700 --> 20:59.700 align:start position:10% line:84.67% size:80%
LOOK HOW RICH THIS BROTH LOOKS--

20:59.700 --> 21:03.233 align:start position:20% line:79.33% size:55%
AND THEN I'M GONNA ADD
SOME TORTILLA,

21:03.233 --> 21:06.433 align:start position:20% line:79.33% size:60%
NOT JUST SOME, BUT A TON
OF TORTILLA CHIPS IN HERE

21:06.433 --> 21:09.700 align:start position:20% line:84.67% size:52.5%
AND THE CHILI CRISPS,

21:09.700 --> 21:12.800 align:start position:20% line:84.67% size:45%
THE CREAM, UH-HUH,

21:12.800 --> 21:17.000 align:start position:30% line:79.33% size:27.5%
THE CHEESE,
MM-HMM,

21:17.000 --> 21:21.766 align:start position:30% line:84.67% size:40%
AND THE AVOCADO.

21:21.766 --> 21:25.900 align:start position:32.5% line:79.33% size:25%
JUST LOOK.
LOOK AT ONE SPOONFUL.

21:25.900 --> 21:28.700 align:start position:20% line:79.33% size:55%
SO THAT'S WHAT'S GONNA
GO IN YOUR MOUTH.

21:28.700 --> 21:30.666 align:start position:20% line:79.33% size:52.5%
MAKE THEM HAPPY, HUH?
IT'S GOOD.

21:32.533 --> 21:34.200 align:start position:40% line:84.67% size:7.5%
MM.

21:35.900 --> 21:38.100 align:start position:30% line:84.67% size:32.5%
[TIMER RINGS]

21:38.100 --> 21:41.200 align:start position:12.5% line:79.33% size:77.5%
AH, MY TUNA CASSEROLE IS READY.
HOLD ON.

21:42.566 --> 21:47.833 align:start position:20% line:84.67% size:60%
OH, MY GOD, TAKE A LOOK.

21:47.833 --> 21:50.800 align:start position:30% line:79.33% size:30%
UNDER THERE,
TUNA MINILLA HEAVEN.

21:53.633 --> 21:55.500 align:start position:40% line:84.67% size:10%
OOH.

21:58.900 --> 22:02.800 align:start position:42.5% line:84.67% size:17.5%
MM. MM.

22:02.800 --> 22:07.200 align:start position:10% line:79.33% size:80%
IT'S SO PLAYFUL BECAUSE YOU HAVE
THE SWEET FROM THE RAISINS

22:07.200 --> 22:11.333 align:start position:12.5% line:79.33% size:72.5%
AND THE SPICY FROM THE CHILIS
AND THE SAVORY FROM THE OLIVES

22:11.333 --> 22:15.533 align:start position:20% line:79.33% size:45%
AND THEN THE CHEWY
AND THE CRISPY.

22:15.533 --> 22:18.233 align:start position:10% line:79.33% size:72.5%
I DON'T KNOW WHAT ELSE I SAID
IT WAS, BUT IT'S MANY THINGS.

22:18.233 --> 22:21.533 align:start position:30% line:84.67% size:32.5%
IT'S SO GOOD.

22:21.533 --> 22:25.000 align:start position:20% line:79.33% size:55%
NOW IT'S TIME TO START
THE LIME SYRUP

22:25.000 --> 22:29.666 align:start position:30% line:79.33% size:42.5%
THAT'S GONNA SOAK
THE POUND CAKE.

22:29.666 --> 22:34.733 align:start position:10% line:79.33% size:65%
REMEMBER I TOLD YOU IT WAS
GONNA BE SO INCREDIBLY LIMEY?

22:34.733 --> 22:41.666 align:start position:10% line:79.33% size:70%
SO I HAVE THE LIME ZEST THAT
WENT INTO THE ACTUAL POUND CAKE,

22:41.666 --> 22:44.933 align:start position:10% line:79.33% size:80%
BUT NOW I'M GONNA GET EVERYTHING
FROM THE LIME

22:44.933 --> 22:47.666 align:start position:20% line:84.67% size:47.5%
IN THIS POUND CAKE.

22:47.666 --> 22:50.666 align:start position:10% line:84.67% size:72.5%
TURN IT OVER ONTO THIS PLATE,

22:50.666 --> 22:52.633 align:start position:12.5% line:79.33% size:77.5%
AND THEN I'M GONNA TURN IT OVER
ONTO THIS PLATE

22:52.633 --> 22:55.533 align:start position:10% line:84.67% size:75%
SO IT'S THE RIGHT SIDE UP. OK.

22:55.533 --> 22:57.600 align:start position:10% line:84.67% size:75%
SO YOU KNOW WHAT I'M GONNA DO?

22:57.600 --> 23:00.366 align:start position:20% line:84.67% size:55%
I'M GOING TO HEAT HERE

23:00.366 --> 23:03.733 align:start position:32.5% line:79.33% size:30%
A HALF A CUP
OF FRESHLY SQUEEZED LIME JUICE

23:03.733 --> 23:07.500 align:start position:10% line:84.67% size:75%
AND A THIRD OF A CUP OF SUGAR.

23:07.500 --> 23:10.400 align:start position:12.5% line:79.33% size:77.5%
YOU CAN USE ANY SUGAR YOU WANT.
I'M USING WHITE SUGAR--

23:10.400 --> 23:14.066 align:start position:12.5% line:79.33% size:62.5%
YOU CAN USE BROWN SUGAR--
AND THEN I'M JUST GONNA HEAT IT

23:14.066 --> 23:18.166 align:start position:10% line:79.33% size:67.5%
UNTIL THAT SUGAR DISSOLVES,
BIG STICK FOR A LITTLE POT,

23:18.166 --> 23:23.333 align:start position:10% line:79.33% size:72.5%
AND THEN I'M GONNA POKE HOLES
ALL OVER THE SURFACE HERE,

23:23.333 --> 23:26.333 align:start position:20% line:79.33% size:57.5%
AND THIS IS STILL WARM,
AND THAT'S WHAT YOU WANT.

23:26.333 --> 23:28.833 align:start position:10% line:79.33% size:67.5%
IF YOU DON'T CATCH IT WARM,
IT'S FINE,

23:28.833 --> 23:31.000 align:start position:20% line:84.67% size:62.5%
BUT IF YOU CATCH IT WARM,

23:31.000 --> 23:34.566 align:start position:22.5% line:79.33% size:57.5%
THEN IT'S GONNA SOAK UP
THAT SYRUP EVEN FASTER.

23:34.566 --> 23:36.333 align:start position:10% line:84.67% size:75%
MY KIDS WOULD LOVE TO DO THIS.

23:36.333 --> 23:39.800 align:start position:10% line:79.33% size:80%
"HERE. DO THIS TO MY POUND CAKE.
POKE HOLES."

23:39.800 --> 23:44.133 align:start position:20% line:79.33% size:42.5%
OK. NOW I'M GONNA
POUR ALL THAT IN HERE,

23:44.133 --> 23:47.100 align:start position:35% line:79.33% size:32.5%
AND THE SUGAR
HAS COMPLETELY DISSOLVED,

23:47.100 --> 23:50.000 align:start position:20% line:79.33% size:52.5%
AND NOW IT'S GONNA BE
SUPER PUNCHY.

23:50.000 --> 23:54.800 align:start position:10% line:79.33% size:60%
SO HERE GOES ALL OF IT--
TRUST ME; IT'S NOT TOO MUCH--

23:54.800 --> 23:58.066 align:start position:20% line:79.33% size:50%
AND THEN I AM MAKING
A LIME GLAZE.

23:58.066 --> 24:01.500 align:start position:32.5% line:79.33% size:35%
I'M ADDING 2/3
OF CONFECTIONER'S SUGAR,

24:01.500 --> 24:05.433 align:start position:10% line:79.33% size:57.5%
TWO TABLESPOONS OF MORE
FRESHLY SQUEEZED LIME JUICE,

24:05.433 --> 24:09.366 align:start position:17.5% line:79.33% size:65%
AND JUST A HALF A TEASPOON
OF VANILLA EXTRACT.

24:09.366 --> 24:11.633 align:start position:20% line:79.33% size:60%
WHAT THE VANILLA EXTRACT
IS GONNA DO,

24:11.633 --> 24:14.300 align:start position:17.5% line:79.33% size:60%
IT'S GONNA ROUND IT ALL,
AND I'M JUST GONNA MIX IT.

24:17.400 --> 24:20.000 align:start position:30% line:84.67% size:40%
POUR AND SPREAD.

24:20.000 --> 24:22.900 align:start position:10% line:79.33% size:70%
IF IT GOES OFF TO THE SIDES,
IT'S PRETTY.

24:22.900 --> 24:26.466 align:start position:10% line:84.67% size:75%
MM. NOW I'M GONNA LET IT COOL.

24:26.466 --> 24:29.566 align:start position:22.5% line:79.33% size:57.5%
I LIKE TO MAKE A FRUIT,
LIKE, RELISH

24:29.566 --> 24:31.433 align:start position:10% line:84.67% size:72.5%
TO SERVE WITH IT ON THE SIDE.

24:31.433 --> 24:34.333 align:start position:20% line:84.67% size:52.5%
I AM A FAN OF PAPAYA.

24:34.333 --> 24:38.566 align:start position:10% line:79.33% size:65%
SO JUST DICE A COUPLE CUPS
OF RIPE PAPAYA.

24:38.566 --> 24:42.300 align:start position:20% line:79.33% size:62.5%
I'M GONNA ADD GRATED ZEST
OF ONE LIME,

24:42.300 --> 24:45.000 align:start position:10% line:84.67% size:67.5%
6 TABLESPOONS OF MORE LIME,

24:45.000 --> 24:47.633 align:start position:10% line:84.67% size:75%
ONE TABLESPOON OF AGAVE SYRUP.

24:47.633 --> 24:52.000 align:start position:17.5% line:84.67% size:65%
GONNA ADD SOME FRESH MINT.

24:52.000 --> 24:54.600 align:start position:30% line:84.67% size:42.5%
IN GOES THE MINT.

24:56.966 --> 24:59.200 align:start position:40% line:84.67% size:7.5%
MM.

24:59.200 --> 25:03.200 align:start position:32.5% line:79.33% size:37.5%
THEN I'M ADDING
SOME OF THIS RELISH ON THE SIDE.

25:07.800 --> 25:12.066 align:start position:30% line:10% size:32.5%
MM. TOO GOOD,

25:12.066 --> 25:15.133 align:start position:20% line:10% size:32.5%
SUPER SIMPLE,
AND SUPER DELICIOUS,

25:15.133 --> 25:18.433 align:start position:17.5% line:10% size:47.5%
3 MEALS IN A MINUTE
THAT WILL SATISFY EVERYONE

25:18.433 --> 25:22.166 align:start position:20% line:10% size:45%
IN OUR BUSY LIVES,
AND ALL OF THESE 3 THINGS

25:22.166 --> 25:25.700 align:start position:22.5% line:10% size:57.5%
I CAN FINISH BY MYSELF.

25:41.500 --> 25:44.000 align:start position:10% line:79.33% size:67.5%
Announcer: FOR MORE RECIPES
AND INFORMATION,

25:44.000 --> 25:48.633 align:start position:32.5% line:79.33% size:30%
PLEASE VISIT
PATISMEXICANTABLE.COM.

25:48.633 --> 25:51.533 align:start position:20% line:10% size:55%
"PATI'S MEXICAN TABLE"
IS MADE POSSIBLE BY...

25:51.533 --> 25:53.966 align:start position:20% line:10% size:55%
MEXICO SUPREME QUALITY

25:53.966 --> 25:58.533 align:start position:17.5% line:79.33% size:60%
AND THE MEXICAN MINISTRY
OF AGRICULTURE, LIVESTOCK,

25:58.533 --> 26:01.433 align:start position:20% line:79.33% size:45%
RURAL DEVELOPMENT,
FISHERIES, AND FOOD,

26:01.433 --> 26:04.033 align:start position:20% line:79.33% size:40%
PROUD TO SUPPORT
"PATI'S MEXICAN TABLE"

26:04.033 --> 26:07.533 align:start position:20% line:84.67% size:52.5%
ON PUBLIC TELEVISION.

26:07.533 --> 26:13.833 align:start position:12.5% line:79.33% size:77.5%
Woman: ♪ ONE GLANCE, AND I KNOW
WHAT YOU'RE FEELING NOW ♪

26:13.833 --> 26:17.133 align:start position:20% line:84.67% size:55%
♪ HERE COMES MY LOVE ♪

26:17.133 --> 26:19.566 align:start position:10% line:10% size:70%
Announcer: NESTLE LA LECHERA
SWEETENED CONDENSED MILK.

26:19.566 --> 26:21.633 align:start position:10% line:10% size:67.5%
MOM'S LOVE MAKES IT BETTER.

26:22.566 --> 26:25.500 align:start position:30% line:10% size:40%
<i> [child humming]</i>

26:25.633 --> 26:27.066 align:start position:25% line:10% size:50%
<i> [audience applause]</i>

26:27.200 --> 26:28.833 align:start position:17.5% line:10% size:65%
<i> Narrator: Prepare them to</i>&nbsp;
<i> be great when they grow up.</i>

26:28.966 --> 26:31.833 align:start position:30% line:10% size:42.5%
<i> Goya Chick Peas,</i>&nbsp;
<i> part of a healthy diet.</i>

26:31.833 --> 26:33.400 align:start position:80% line:15.33% size:10%
AN -

26:33.400 --> 26:43.366 align:start position:30% line:84.67% size:40%
TASTE OF MEXICO.