WEBVTT

00:01.666 --> 00:03.200 align:start position:22.5% line:74% size:42.5%
Pati, voice-over:
ON THIS EPISODE OF
"PATI'S MEXICAN TABLE,"

00:03.200 --> 00:07.100 align:start position:10% line:79.33% size:60%
WE ARE GOING TO FIND OUT
WHAT HAPPENS WHEN YOU COMBINE

00:07.100 --> 00:11.166 align:start position:20% line:79.33% size:57.5%
TWO OF THE WORLD'S BEST
CUISINES--MEXICAN AND ITALIAN.

00:11.166 --> 00:14.000 align:start position:10% line:84.67% size:65%
THIS IS ITALIANO-MEXICANO.

00:14.000 --> 00:16.600 align:start position:12.5% line:84.67% size:77.5%
FOR INSPIRATION, I'LL CHECK OUT

00:16.600 --> 00:20.200 align:start position:32.5% line:79.33% size:30%
THE RENOWNED
ITALIAN MARKET EATALY.

00:20.200 --> 00:23.433 align:start position:22.5% line:79.33% size:57.5%
IT LOOKS LIKE A MEXICAN
MANCHEGO TO ME.

00:23.433 --> 00:26.966 align:start position:20% line:79.33% size:50%
BACK IN THE KITCHEN,
I AM MAKING A PASTA

00:26.966 --> 00:29.733 align:start position:20% line:79.33% size:62.5%
WITH GARLIC AND GUAJILLOS
AND A TON OF HERBS.

00:29.733 --> 00:32.333 align:start position:20% line:79.33% size:47.5%
OH, THIS IS LOOKING
SO BEAUTIFUL.

00:32.333 --> 00:35.866 align:start position:10% line:79.33% size:57.5%
A FISH THAT'S GONNA SIT
ON A FENNEL AND ORANGE SALAD

00:35.866 --> 00:38.333 align:start position:22.5% line:79.33% size:42.5%
WITH A SALSA THAT
WILL SURPRISE YOU.

00:38.333 --> 00:42.066 align:start position:20% line:79.33% size:45%
MM. IT HAS SO MANY
FLAVORS GOING ON,

00:42.066 --> 00:44.600 align:start position:20% line:79.33% size:47.5%
BUT THEY'RE MELTING
IN MY MOUTH SO BEAUTIFULLY.

00:44.600 --> 00:48.733 align:start position:10% line:79.33% size:57.5%
AND AN UNEXPECTED DRINK
THAT YOU ARE GOING TO LOVE

00:48.733 --> 00:51.066 align:start position:20% line:84.67% size:45%
TO MAKE AND MUNCH.

00:51.066 --> 00:55.166 align:start position:10% line:79.33% size:62.5%
I'M KNOWN WITH MY FRIENDS
FOR MAKING REALLY GOOD DRINKS.

00:55.166 --> 01:00.066 align:start position:10% line:79.33% size:75%
WITH DISHES THIS GOOD, I CAN'T
HELP BUT SAY "DELICIOSO!"

01:01.300 --> 01:03.866 align:start position:30% line:10% size:35%
♪ DAME, DAME ♪

01:03.866 --> 01:05.933 align:start position:20% line:10% size:52.5%
♪ DAME TU CHOCOLATÉ ♪

01:05.933 --> 01:08.500 align:start position:30% line:10% size:35%
♪ DAME, DAME ♪

01:08.500 --> 01:10.600 align:start position:20% line:10% size:55%
♪ DAME TU PILONCILLO ♪

01:10.600 --> 01:13.233 align:start position:30% line:10% size:35%
♪ DAME, DAME ♪

01:13.233 --> 01:15.333 align:start position:20% line:10% size:55%
♪ DAME CAFÉ CALIENTÉ ♪

01:15.333 --> 01:17.900 align:start position:30% line:10% size:35%
♪ DAME, DAME ♪

01:17.900 --> 01:19.700 align:start position:20% line:10% size:47.5%
♪ DAME TU CORAZÓN ♪

01:31.666 --> 01:34.533 align:start position:10% line:79.33% size:65%
Announcer: "PATI'S MEXICAN
TABLE" IS MADE POSSIBLE BY...

01:34.533 --> 01:37.833 align:start position:22.5% line:84.67% size:57.5%
MEXICO SUPREME QUALITY,

01:37.833 --> 01:41.666 align:start position:10% line:79.33% size:67.5%
AND THE MEXICAN MINISTRY OF
AGRICULTURE, LIVESTOCK,

01:41.666 --> 01:44.900 align:start position:20% line:79.33% size:45%
RURAL DEVELOPMENT,
FISHERIES, AND FOOD,

01:44.900 --> 01:47.300 align:start position:27.5% line:79.33% size:40%
PROUD TO SUPPORT
"PATI'S MEXICAN TABLE"

01:47.300 --> 01:48.666 align:start position:20% line:84.67% size:52.5%
ON PUBLIC TELEVISION.

01:51.033 --> 01:53.200 align:start position:10% line:84.67% size:80%
Woman: ♪ ONE GLANCE AND I KNOW ♪

01:53.200 --> 01:56.833 align:start position:10% line:84.67% size:67.5%
♪ WHAT YOU'RE FEELING NOW ♪

01:56.833 --> 01:59.833 align:start position:20% line:84.67% size:55%
♪ HERE COMES MY LOVE ♪

01:59.833 --> 02:02.633 align:start position:10% line:79.33% size:70%
Announcer: NESTLE LA LECHERA
SWEETENED CONDENSED MILK.

02:02.633 --> 02:04.500 align:start position:10% line:84.67% size:67.5%
MOM'S LOVE MAKES IT BETTER.

02:05.433 --> 02:08.366 align:start position:30% line:10% size:40%
<i> [child humming]</i>

02:08.500 --> 02:09.933 align:start position:25% line:10% size:50%
<i> [audience applause]</i>

02:10.066 --> 02:11.700 align:start position:17.5% line:10% size:65%
<i> Narrator: Prepare them to</i>&nbsp;
<i> be great when they grow up.</i>

02:11.833 --> 02:14.600 align:start position:30% line:10% size:42.5%
<i> Goya Chick Peas,</i>&nbsp;
<i> part of a healthy diet.</i>

02:14.600 --> 02:16.900 align:start position:80% line:15.33% size:10%
EXI.

02:23.000 --> 02:27.100 align:start position:10% line:79.33% size:67.5%
MEXICAN AND ITALIAN CUISINE
HAVE SO MUCH IN COMMON.

02:27.100 --> 02:29.500 align:start position:30% line:79.33% size:20%
SO MUCH.
FOR INSTANCE,

02:29.500 --> 02:32.600 align:start position:20% line:79.33% size:50%
OPEN UP ANY CUPBOARD
IN A MEXICAN KITCHEN.

02:32.600 --> 02:35.066 align:start position:10% line:84.67% size:65%
WHAT WILL YOU FIND? PASTA.

02:35.066 --> 02:37.500 align:start position:20% line:79.33% size:47.5%
SO, I'M GONNA START
MY MEAL TODAY

02:37.500 --> 02:41.100 align:start position:10% line:79.33% size:62.5%
BY MAKING SOME PASTA LIKE
YOU'VE NEVER TASTED BEFORE.

02:42.633 --> 02:46.633 align:start position:10% line:79.33% size:72.5%
I HAVE BOILING WATER IN HERE.
GONNA ADD SOME SALT,

02:46.633 --> 02:49.400 align:start position:12.5% line:79.33% size:77.5%
AND I'M GONNA PUT THE SPAGHETTI
RIGHT IN HERE.

02:49.400 --> 02:51.933 align:start position:20% line:79.33% size:52.5%
YOU CAN USE ANY PASTA
THAT YOU WANT.

02:55.300 --> 02:58.266 align:start position:32.5% line:79.33% size:37.5%
IT'S GONNA COOK
FOR ABOUT 7 TO 8 MINUTES.

02:58.266 --> 03:01.566 align:start position:10% line:79.33% size:70%
I DON'T WANT IT TO OVERCOOK.
NOW, JUST LIKE I HAVE

03:01.566 --> 03:03.633 align:start position:10% line:84.67% size:65%
ALWAYS PASTA IN MY PANTRY,

03:03.633 --> 03:06.833 align:start position:10% line:84.67% size:75%
I ALWAYS HAVE GUAJILLO CHILES.

03:06.833 --> 03:11.266 align:start position:10% line:79.33% size:57.5%
THEY'RE SUPER FRIENDLY,
SUPER CUTE, SUPER BEAUTIFUL,

03:11.266 --> 03:14.300 align:start position:20% line:79.33% size:47.5%
AND THEY'RE SO MILD
IN THEIR TASTE.

03:14.300 --> 03:18.766 align:start position:32.5% line:79.33% size:37.5%
THEY TASTE LIKE
A COMBINATION OF BERRIES

03:18.766 --> 03:21.100 align:start position:10% line:84.67% size:65%
WITH A LITTLE BIT OF HEAT.

03:21.100 --> 03:23.866 align:start position:20% line:79.33% size:45%
JUST LIKE YOU HAVE
PASTA IN YOUR PANTRY

03:23.866 --> 03:26.166 align:start position:20% line:79.33% size:40%
AND IT SAVES YOU
FROM SO MANY TIMES

03:26.166 --> 03:27.866 align:start position:20% line:79.33% size:47.5%
WHEN YOU DON'T KNOW
WHAT TO MAKE,

03:27.866 --> 03:29.533 align:start position:22.5% line:84.67% size:57.5%
YOU SHOULD HAVE CHILES.

03:29.533 --> 03:32.533 align:start position:10% line:84.67% size:72.5%
THEY JUST SPRUCE UP ANY MEAL.

03:36.833 --> 03:41.700 align:start position:12.5% line:79.33% size:70%
THINK ABOUT YOUR AGLIO OLIO,
OR OIL- AND GARLIC-BASED PASTA.

03:41.700 --> 03:49.233 align:start position:12.5% line:79.33% size:67.5%
THIS IS LIKE THAT PASTA BUT
WITH A RAY OF MEXICAN SUNSHINE.

03:49.233 --> 03:53.166 align:start position:20% line:79.33% size:62.5%
AND I'M ADDING A BUNCH OF
FRESH HERBS AND GARLIC.

03:53.166 --> 03:56.333 align:start position:20% line:79.33% size:35%
I'M GONNA CHOP
5 CLOVES OF GARLIC,

03:56.333 --> 04:00.066 align:start position:20% line:79.33% size:52.5%
BECAUSE THIS IS GOING
TO BE THE MAIN FLAVOR

04:00.066 --> 04:01.600 align:start position:20% line:84.67% size:50%
ALONG WITH THE CHILE

04:01.600 --> 04:03.600 align:start position:10% line:84.67% size:70%
THAT'S GONNA GO IN THAT POT.

04:03.600 --> 04:05.933 align:start position:20% line:84.67% size:50%
I LOVE ITALIAN FOOD.

04:05.933 --> 04:08.700 align:start position:10% line:84.67% size:80%
AFTER MEXICAN, IT'S MY FAVORITE.

04:08.700 --> 04:12.366 align:start position:12.5% line:79.33% size:77.5%
AND WE HAVE SO MANY INGREDIENTS
THAT WE SHARE.

04:12.366 --> 04:14.233 align:start position:20% line:84.67% size:50%
JUST THINK ABOUT IT.

04:14.233 --> 04:18.100 align:start position:10% line:79.33% size:65%
WHAT WOULD ITALIAN FOOD BE
WITHOUT TOMATOES?

04:18.100 --> 04:20.833 align:start position:30% line:79.33% size:40%
YEAH, THANK YOU.
FROM MEXICO.

04:20.833 --> 04:24.400 align:start position:20% line:79.33% size:52.5%
BECAUSE TOMATOES CAME
FROM MEXICO TO ITALY,

04:24.400 --> 04:29.033 align:start position:12.5% line:79.33% size:65%
AND YOU KNOW, EACH COUNTRY
THAT HAS SUCH A STRONG CUISINE,

04:29.033 --> 04:31.733 align:start position:10% line:84.67% size:80%
LIKE THE ITALIAN OR THE MEXICAN,

04:31.733 --> 04:36.500 align:start position:10% line:79.33% size:70%
WE FIND A WAY TO INCORPORATE
THOSE INGREDIENTS

04:36.500 --> 04:38.566 align:start position:20% line:84.67% size:62.5%
IN A WAY THAT'S SEAMLESS.

04:38.566 --> 04:40.766 align:start position:30% line:79.33% size:40%
SO, IF YOU TASTE
A MARINARA SAUCE,

04:40.766 --> 04:43.733 align:start position:20% line:79.33% size:52.5%
IT DOESN'T TASTE LIKE
A SALSA ROJA.

04:43.733 --> 04:47.633 align:start position:12.5% line:79.33% size:77.5%
SO, THE SAME THING HAS HAPPENED
IN MEXICO TO PASTA.

04:47.633 --> 04:52.566 align:start position:10% line:79.33% size:67.5%
WE'VE PUT OUR MEXICAN STAMP
TO MANY PASTA DISHES.

04:55.166 --> 04:57.600 align:start position:20% line:79.33% size:60%
I'M NOT STARTING TO COOK
THE GARLIC YET,

04:57.600 --> 05:00.533 align:start position:10% line:84.67% size:75%
BECAUSE THIS DISH GOES SO FAST

05:00.533 --> 05:02.300 align:start position:10% line:84.67% size:80%
THAT YOU REALLY HAVE TO BE READY

05:02.300 --> 05:04.533 align:start position:10% line:84.67% size:80%
WITH EVERYTHING ALREADY CHOPPED.

05:04.533 --> 05:07.933 align:start position:10% line:84.67% size:75%
SO, I HAVE THE GARLIC IN HERE.

05:07.933 --> 05:12.733 align:start position:12.5% line:79.33% size:77.5%
I KNOW IT LOOKS LIKE A LOT, BUT
IT'S NOT THAT MUCH.

05:12.733 --> 05:15.500 align:start position:12.5% line:79.33% size:77.5%
IT'S GONNA COOK WITH THE CHILES
AND ALL THESE HERBS

05:15.500 --> 05:18.066 align:start position:10% line:84.67% size:80%
AND IT'S GONNA BE SO LOVELY. OK.

05:18.066 --> 05:19.766 align:start position:20% line:84.67% size:60%
SO, I HAVE SOME OREGANO,

05:19.766 --> 05:21.100 align:start position:20% line:84.67% size:52.5%
I HAVE SOME ROSEMARY,

05:21.100 --> 05:23.866 align:start position:10% line:79.33% size:72.5%
I HAVE SOME THYME, AND I HAVE
SOME MARJORAM.

05:23.866 --> 05:28.700 align:start position:10% line:79.33% size:67.5%
SO, I NEED ABOUT ONE TO TWO
TABLESPOONS OF EACH.

05:33.933 --> 05:39.400 align:start position:10% line:79.33% size:75%
THERE ARE SO MANY SIMILARITIES
BETWEEN ITALY AND MEXICO.

05:39.400 --> 05:43.633 align:start position:20% line:79.33% size:60%
NOT ONLY THAT WE'RE BOTH
CRAZY ABOUT SOCCER.

05:43.633 --> 05:48.400 align:start position:10% line:79.33% size:65%
BUT WHEN IT COMES TO FOOD,
WE BOTH HAVE THIS

05:48.400 --> 05:51.733 align:start position:20% line:79.33% size:35%
REALLY INTENSE
REGIONAL DIVERSITY,

05:51.733 --> 05:54.233 align:start position:12.5% line:84.67% size:77.5%
AND ALL THESE REGIONAL CUISINES

05:54.233 --> 05:57.666 align:start position:10% line:84.67% size:75%
WITHIN ITALY AND WITHIN MEXICO

05:57.666 --> 05:59.433 align:start position:30% line:84.67% size:40%
ARE SO DISTINCT,

05:59.433 --> 06:02.833 align:start position:20% line:79.33% size:45%
BUT ONE THING THAT
WE ALSO HAVE IN COMMON

06:02.833 --> 06:07.266 align:start position:10% line:79.33% size:67.5%
IS THERE ARE FAMILY RECIPES
IN ITALY AND IN MEXICO

06:07.266 --> 06:10.200 align:start position:10% line:79.33% size:65%
THAT HAVE BEEN PASSED DOWN
THROUGH GENERATIONS,

06:10.200 --> 06:13.966 align:start position:30% line:79.33% size:42.5%
AND PEOPLE ARE SO
PROUD ABOUT THEM.

06:13.966 --> 06:16.900 align:start position:20% line:79.33% size:45%
I HOPE THIS RECIPE
WILL BE ONE OF THOSE.

06:20.333 --> 06:25.566 align:start position:10% line:79.33% size:72.5%
WHAT'S HAPPENED TO ME SINCE I
MOVED FROM MEXICO TO THE U.S.

06:25.566 --> 06:29.966 align:start position:10% line:79.33% size:65%
AND I'M MAKING THE RECIPES
THAT I LOVED GROWING UP,

06:29.966 --> 06:33.500 align:start position:10% line:79.33% size:62.5%
BUT I'M ALSO SORT OF LIKE
STARTING FROM SCRATCH HERE.

06:33.500 --> 06:37.100 align:start position:10% line:79.33% size:70%
WITH MY OWN FAMILY, WE DON'T
HAVE ANY FAMILY IN THE U.S.,

06:37.100 --> 06:42.133 align:start position:10% line:79.33% size:75%
AND I'M REALLY TRYING TO BUILD
OUR OWN REPERTOIRE.

06:42.133 --> 06:45.200 align:start position:10% line:79.33% size:65%
SO, NOW THAT I'VE FINISHED
CHOPPING ALL OF MY HERBS,

06:45.200 --> 06:48.466 align:start position:22.5% line:79.33% size:57.5%
I'M GONNA TURN THIS ON,
MEDIUM HEAT.

06:48.466 --> 06:51.566 align:start position:20% line:79.33% size:50%
I HAVE MY OLIVE OIL,
BECAUSE WE'RE DOING ITALIAN.

06:53.800 --> 06:54.933 align:start position:20% line:84.67% size:62.5%
THAT'S LIKE A HALF A CUP.

06:56.300 --> 07:00.200 align:start position:27.5% line:79.33% size:47.5%
IT'S GONNA GO FAST.
THIS PASTA IS SO QUICK AND EASY.

07:00.200 --> 07:03.566 align:start position:20% line:79.33% size:62.5%
IT TAKES LONGER TO EAT IT
THAN IT TAKES TO MAKE IT.

07:03.566 --> 07:05.233 align:start position:10% line:84.67% size:65%
SO, FIRST GOES THE GARLIC.

07:07.566 --> 07:10.366 align:start position:10% line:84.67% size:67.5%
OH, I SMELL IT ALREADY. OK.

07:10.366 --> 07:12.600 align:start position:32.5% line:79.33% size:37.5%
COUPLE SECONDS.
IT'S FRAGRANT.

07:12.600 --> 07:15.933 align:start position:20% line:79.33% size:52.5%
I'M ADDING THE HERBS,
ALL OF THEM.

07:15.933 --> 07:19.166 align:start position:37.5% line:79.33% size:27.5%
GO IN HERE.
SEE HOW PRETTY IT LOOKS?

07:19.166 --> 07:20.166 align:start position:30% line:84.67% size:27.5%
THE CHILES.

07:23.300 --> 07:26.500 align:start position:12.5% line:79.33% size:77.5%
AND THEN I JUST WANT THE GARLIC
TO COOK A LITTLE,

07:26.500 --> 07:28.100 align:start position:20% line:84.67% size:52.5%
THE CHILES TO SOFTEN.

07:29.333 --> 07:31.066 align:start position:10% line:84.67% size:67.5%
AND THEY FRY A LITTLE, TOO.

07:31.066 --> 07:33.000 align:start position:20% line:79.33% size:55%
IT'S REALLY FUN TO EAT
CHILES LIKE THIS,

07:33.000 --> 07:35.366 align:start position:22.5% line:79.33% size:47.5%
AND YOU CAN SEE HOW
THE OIL IS CHANGING.

07:35.366 --> 07:37.000 align:start position:20% line:84.67% size:47.5%
COME SEE THE COLOR.

07:37.000 --> 07:39.400 align:start position:20% line:79.33% size:50%
IT'S GETTING THE RED
OF THE CHILES.

07:39.400 --> 07:40.866 align:start position:30% line:84.67% size:25%
[SIZZLING]

07:40.866 --> 07:43.400 align:start position:20% line:79.33% size:42.5%
IT'S SUPER READY.
I'M GETTING THE PASTA.

07:51.200 --> 07:54.966 align:start position:20% line:84.67% size:55%
PERFECT! JUST IN TIME.

07:54.966 --> 07:57.033 align:start position:10% line:84.67% size:75%
I TOLD YOU YOU HAD TO KEEP UP!

07:58.633 --> 08:02.266 align:start position:30% line:79.33% size:32.5%
LOOK AT THIS!
THIS IS PERFECT!

08:02.266 --> 08:06.800 align:start position:10% line:79.33% size:67.5%
YOU KNOW, WHENEVER THE BOYS
GET TIRED OF THE MEXICAN,

08:06.800 --> 08:09.700 align:start position:22.5% line:79.33% size:57.5%
WHICH IS OFTEN, BECAUSE
I MAKE SO MUCH MEXICAN,

08:09.700 --> 08:12.900 align:start position:10% line:84.67% size:65%
THEY ALWAYS BEG FOR PASTA.

08:12.900 --> 08:14.766 align:start position:35% line:79.33% size:32.5%
LOOK AT THIS.
ARE YOU LOOKING AT THIS?

08:14.766 --> 08:16.566 align:start position:30% line:84.67% size:42.5%
SO FAST! SO EASY!

08:16.566 --> 08:21.333 align:start position:10% line:79.33% size:75%
I'M JUST GOING TO ADD A LITTLE
BIT OF THAT COOKING WATER

08:21.333 --> 08:22.800 align:start position:32.5% line:84.67% size:37.5%
FROM THE PASTA.

08:22.800 --> 08:24.066 align:start position:40% line:84.67% size:12.5%
YEAH.

08:25.633 --> 08:28.000 align:start position:20% line:84.67% size:60%
BECAUSE I WANT IT MOIST.

08:28.000 --> 08:33.633 align:start position:22.5% line:79.33% size:57.5%
AND THEN I'M JUST GONNA
SEASON WITH SALT

08:33.633 --> 08:37.900 align:start position:12.5% line:84.67% size:77.5%
AND SOME FRESHLY GROUND PEPPER.

08:37.900 --> 08:39.033 align:start position:22.5% line:84.67% size:57.5%
I LIKE A LOT OF PEPPER.

08:45.300 --> 08:47.700 align:start position:20% line:79.33% size:47.5%
OH, THIS IS LOOKING
SO BEAUTIFUL.

08:47.700 --> 08:51.366 align:start position:10% line:84.67% size:67.5%
I AM FEELING SO MEXITALIAN.

08:51.366 --> 08:54.333 align:start position:20% line:79.33% size:45%
OLIVE OIL FLAVORED
WITH GUAJILLO CHILES.

08:54.333 --> 08:56.066 align:start position:20% line:84.67% size:45%
NOW, THAT IS GOOD.

08:56.066 --> 08:59.766 align:start position:20% line:79.33% size:40%
AND THEN IT GETS
EVEN BETTER BECAUSE

08:59.766 --> 09:02.900 align:start position:20% line:79.33% size:50%
I'M GONNA GRATE SOME
CHEESE ON TOP.

09:02.900 --> 09:07.200 align:start position:10% line:79.33% size:70%
JUST LIKE IN ITALY THEY HAVE
THE PARMESAN REGGIANO

09:07.200 --> 09:09.033 align:start position:30% line:84.67% size:40%
OR THE PECORINO,

09:09.033 --> 09:11.866 align:start position:20% line:79.33% size:45%
IN MEXICO, WE HAVE
THE QUESO COTIJA

09:11.866 --> 09:13.533 align:start position:20% line:84.67% size:47.5%
OR THE QUESO ANEJO,

09:13.533 --> 09:15.700 align:start position:20% line:79.33% size:55%
WHICH ARE VERY SIMILAR
DRY CHEESES.

09:19.666 --> 09:23.666 align:start position:20% line:79.33% size:50%
I'M GOING TO GARNISH
WITH A LITTLE BIT OF PARSLEY

09:23.666 --> 09:24.766 align:start position:30% line:84.67% size:32.5%
JUST BECAUSE.

09:33.600 --> 09:34.800 align:start position:40% line:84.67% size:7.5%
MM.

09:38.933 --> 09:40.933 align:start position:30% line:84.67% size:30%
MM? SO GOOD.

09:43.200 --> 09:45.966 align:start position:10% line:79.33% size:80%
Pati, voice-over: SOMETIMES WHEN
I'M RESEARCHING NEW RECIPES,

09:45.966 --> 09:49.433 align:start position:10% line:79.33% size:62.5%
I GET MY BEST INSPIRATION
FROM A SIMPLE SHOPPING TRIP.

09:49.433 --> 09:51.233 align:start position:10% line:84.67% size:67.5%
SO, WE'RE IN NEW YORK CITY,

09:51.233 --> 09:54.566 align:start position:20% line:79.33% size:55%
IN THIS CRAZY FABULOUS
ITALIAN MARKET

09:54.566 --> 09:57.700 align:start position:10% line:79.33% size:75%
THAT HAS ABSOLUTELY EVERYTHING
THAT YOU WANT TO FIND.

09:57.700 --> 09:59.366 align:start position:10% line:79.33% size:70%
Pati, voice-over: AND THAT'S
JUST WHAT HAPPENED

09:59.366 --> 10:04.166 align:start position:12.5% line:79.33% size:77.5%
ON A RECENT VISIT TO THE FAMOUS
ITALIAN MARKET EATALY.

10:04.166 --> 10:05.966 align:start position:10% line:79.33% size:7.5%
HI.
Man: HI. HOW ARE YOU?

10:05.966 --> 10:07.766 align:start position:10% line:84.67% size:12.5%
GOOD.

10:07.766 --> 10:09.800 align:start position:10% line:79.33% size:30%
WHAT ARE YOU
MAKING FRESH NOW?

10:09.800 --> 10:11.733 align:start position:30% line:79.33% size:30%
WE'RE MAKING
GARGANELLI OVER HERE,

10:11.733 --> 10:12.733 align:start position:30% line:79.33% size:35%
AND WE'LL HAVE
SOMETHING SHORTLY

10:12.733 --> 10:13.900 align:start position:32.5% line:79.33% size:25%
COMING OUT
OF THE MACHINE.

10:13.900 --> 10:16.266 align:start position:25% line:74% size:25%
THIS MAKES
ALL THE TAGLIATA
AND RAVIOLI AS WELL.

10:16.266 --> 10:18.033 align:start position:10% line:79.33% size:37.5%
OH, AND THIS IS
PERFECT FOR, LIKE,

10:18.033 --> 10:19.700 align:start position:10% line:79.33% size:35%
A NICE, CHUNKY
SAUCE, RIGHT?

10:19.700 --> 10:21.466 align:start position:30% line:79.33% size:35%
IT IS, JUST TO
PICK UP ALL THE SAUCE.

10:21.466 --> 10:23.533 align:start position:10% line:79.33% size:70%
Pati, voice-over: THIS PLACE
REMINDS ME SO MUCH

10:23.533 --> 10:26.866 align:start position:22.5% line:79.33% size:52.5%
OF THE MARKETS I LOVE
TO FREQUENT IN MEXICO.

10:26.866 --> 10:30.766 align:start position:12.5% line:79.33% size:77.5%
THE SIMILARITIES IN INGREDIENTS
ARE ASTOUNDING!

10:30.766 --> 10:32.700 align:start position:20% line:84.67% size:52.5%
THEY HAVE THE CHILES.

10:32.700 --> 10:35.200 align:start position:10% line:79.33% size:60%
Pati, voice-over: HEARTY
VEGETABLES, CRUNCHY BREAD,

10:35.200 --> 10:37.300 align:start position:20% line:84.67% size:45%
FRESH FISH, MEATS.

10:37.300 --> 10:40.166 align:start position:40% line:79.33% size:50%
HOT ITALIAN SAUSAGE.
OOH, BEAUTIFUL.

10:40.166 --> 10:42.000 align:start position:22.5% line:79.33% size:42.5%
Pati, voice-over:
AND, IT WOULDN'T BE A STOP

10:42.000 --> 10:44.533 align:start position:20% line:79.33% size:50%
AT AN ITALIAN MARKET
WITHOUT PICKING UP...

10:44.533 --> 10:46.133 align:start position:10% line:84.67% size:65%
LET'S GO FIND SOME CHEESE.

10:47.400 --> 10:48.766 align:start position:40% line:79.33% size:27.5%
DO YOU HAVE
ANYTHING SPICY?

10:48.766 --> 10:50.266 align:start position:10% line:84.67% size:22.5%
TRY THAT.

10:50.266 --> 10:53.166 align:start position:22.5% line:79.33% size:57.5%
IT LOOKS LIKE A MEXICAN
MANCHEGO TO ME.

10:55.133 --> 10:56.366 align:start position:60% line:84.67% size:7.5%
MM!

10:56.366 --> 10:57.866 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
AND LUCKY FOR ME,

10:57.866 --> 11:01.400 align:start position:20% line:79.33% size:52.5%
ITALIANS AND MEXICANS
ARE SO PASSIONATE

11:01.400 --> 11:03.133 align:start position:10% line:84.67% size:65%
ABOUT DESSERTS AND COFFEE.

11:05.766 --> 11:07.900 align:start position:40% line:84.67% size:7.5%
MM.

11:07.900 --> 11:10.033 align:start position:20% line:84.67% size:52.5%
OH, THAT'S BEAUTIFUL.

11:10.033 --> 11:12.466 align:start position:10% line:79.33% size:80%
Pati, voice-over: AND OF COURSE,
I COULDN'T LEAVE

11:12.466 --> 11:14.400 align:start position:10% line:84.67% size:80%
WITHOUT STOPPING FOR SOME PIZZA.

11:14.400 --> 11:16.466 align:start position:50% line:79.33% size:30%
HI. WHAT ARE
YOU MAKING?

11:16.466 --> 11:18.200 align:start position:10% line:79.33% size:55%
WE ARE MAKING THE BEST
PIZZA FOR YOU.

11:18.200 --> 11:19.200 align:start position:10% line:84.67% size:32.5%
YOU WANT ONE?

11:19.200 --> 11:20.866 align:start position:50% line:79.33% size:40%
YES, I WANT ONE.
YES, I WANT ONE.

11:25.433 --> 11:27.100 align:start position:10% line:79.33% size:45%
PULL IT LIKE THIS.
NOW FOLD IT INSIDE.

11:27.100 --> 11:28.700 align:start position:40% line:84.67% size:47.5%
YOU DO LIKE A TACO!

11:28.700 --> 11:30.766 align:start position:40% line:79.33% size:45%
HE'S MAKING A TACO
WITH THE PIZZA.

11:30.766 --> 11:32.133 align:start position:60% line:84.67% size:17.5%
YOU GO.

11:32.133 --> 11:35.100 align:start position:10% line:79.33% size:70%
Pati, voice-over: SOMETIMES,
JUST A TASTE IS ALL YOU NEED

11:35.100 --> 11:37.300 align:start position:20% line:79.33% size:50%
TO GET YOUR CREATIVE
JUICES FLOWING.

11:37.300 --> 11:39.433 align:start position:57.5% line:74% size:7.5%
MM!
ENCANTA.
ASI, NO?

11:40.566 --> 11:41.533 align:start position:40% line:84.67% size:7.5%
MM!

11:46.033 --> 11:50.133 align:start position:20% line:79.33% size:50%
WE ARE GOING TO MAKE
A FISH THAT IS SO TASTY.

11:50.133 --> 11:51.566 align:start position:10% line:84.67% size:72.5%
YOU KNOW WHAT IT TASTES LIKE?

11:51.566 --> 11:54.066 align:start position:10% line:84.67% size:80%
AS IF YOU GRABBED MEXICO, ITALY,

11:54.066 --> 11:58.433 align:start position:12.5% line:79.33% size:77.5%
PUT IT IN A JAR TOGETHER, MIXED
IT UP, AND YOU GET THAT FISH.

11:58.433 --> 12:01.900 align:start position:20% line:79.33% size:60%
FIRST, I'LL PUT TOGETHER
THE SALAD FOR OUR DISH.

12:01.900 --> 12:05.500 align:start position:20% line:79.33% size:60%
YOU ALL HAVE SEEN THESE.
THESE ARE PUMPKIN SEEDS

12:05.500 --> 12:07.566 align:start position:22.5% line:84.67% size:57.5%
THAT HAVE BEEN SHELLED.

12:07.566 --> 12:10.133 align:start position:27.5% line:79.33% size:30%
THEY'RE RAW.
THEY'RE DELICIOUS.

12:10.133 --> 12:11.400 align:start position:30% line:84.67% size:35%
SUPER CRUNCHY.

12:11.400 --> 12:16.000 align:start position:20% line:79.33% size:55%
I HAVE MY SKILLET HERE
AT LOW HEAT,

12:16.000 --> 12:18.400 align:start position:20% line:79.33% size:45%
AND I'M JUST GONNA
ADD THE PEPITAS

12:18.400 --> 12:20.833 align:start position:22.5% line:84.67% size:57.5%
SO THAT THEY CAN TOAST.

12:20.833 --> 12:24.866 align:start position:22.5% line:79.33% size:57.5%
THEY'RE GOING TO BECOME
NUTTIER, CRUNCHIER,

12:24.866 --> 12:28.466 align:start position:10% line:79.33% size:67.5%
AND I'M GONNA HEAR THEM POP
WHEN THEY'RE READY.

12:28.466 --> 12:32.766 align:start position:10% line:79.33% size:65%
I'M GONNA SLICE THE FENNEL
SUPER THIN.

12:32.766 --> 12:36.766 align:start position:20% line:79.33% size:55%
MY HUSBAND LOVES FISH.
HE LOVES FISH

12:36.766 --> 12:40.600 align:start position:12.5% line:84.67% size:77.5%
OR ANYTHING EVEN MORE IF IT HAS

12:40.600 --> 12:43.933 align:start position:20% line:79.33% size:55%
ANY KIND OF SALSA THAT
HE CAN POUR ON TOP,

12:43.933 --> 12:47.166 align:start position:22.5% line:79.33% size:57.5%
ANY KIND OF JUICY THING
THAT'S UNDER IT,

12:47.166 --> 12:50.333 align:start position:20% line:79.33% size:52.5%
AND I LOVE THE CRUNCH
OF RAW FENNEL.

12:52.400 --> 12:57.966 align:start position:10% line:84.67% size:75%
MM. SWEET AND, LIKE, PERFUMED.

12:59.600 --> 13:00.633 align:start position:40% line:84.67% size:20%
SO NICE.

13:01.666 --> 13:04.466 align:start position:10% line:84.67% size:75%
I'M WATCHING MY PUMPKIN SEEDS.

13:04.466 --> 13:06.500 align:start position:20% line:79.33% size:37.5%
AND YOU CAN SEE
THEIR COLOR CHANGE

13:06.500 --> 13:10.300 align:start position:20% line:79.33% size:62.5%
FROM THAT BEAUTIFUL GREEN
TO TOASTY BROWN.

13:14.500 --> 13:19.033 align:start position:20% line:79.33% size:50%
AND I'M GOING TO ADD
SOME ORANGE SUPREME.

13:19.033 --> 13:22.866 align:start position:22.5% line:79.33% size:57.5%
IN MEXICO, WE CALL THEM
SUPREMA DE NARANJA,

13:22.866 --> 13:25.533 align:start position:22.5% line:79.33% size:47.5%
BECAUSE THEY ARE SO
GRAND AND BEAUTIFUL,

13:25.533 --> 13:29.133 align:start position:20% line:79.33% size:52.5%
THE ORANGES, WHEN YOU
CUT THEM LIKE THIS,

13:29.133 --> 13:31.266 align:start position:10% line:84.67% size:75%
AND IT'S REALLY NOT THAT HARD.

13:31.266 --> 13:35.166 align:start position:10% line:79.33% size:72.5%
YOU PEEL THEM WITH YOUR KNIFE
AND THEN

13:35.166 --> 13:39.233 align:start position:10% line:79.33% size:65%
JUST GO WITH A SMALL KNIFE
NEXT TO THE MEMBRANE...

13:40.533 --> 13:41.733 align:start position:30% line:84.67% size:32.5%
ON EACH SIDE.

13:45.133 --> 13:49.966 align:start position:10% line:79.33% size:72.5%
AND I AM NOT GOING TO DISCARD
ANY OF THIS JUICE.

13:51.600 --> 13:55.433 align:start position:10% line:79.33% size:67.5%
AND I'M GOING TO USE ALL OF
THE JUICE THAT'S IN HERE.

13:57.100 --> 13:59.866 align:start position:20% line:79.33% size:50%
DO NOT TRUST ANYBODY
WHO TELLS YOU

13:59.866 --> 14:01.666 align:start position:27.5% line:79.33% size:35%
THEY DON'T USE
THEIR HANDS TO COOK.

14:01.666 --> 14:03.966 align:start position:40% line:84.67% size:15%
MM-MM.

14:03.966 --> 14:08.933 align:start position:10% line:79.33% size:80%
I THINK I'M GONNA NEED JUST LIKE
A QUARTER OF THIS RED ONION

14:08.933 --> 14:11.066 align:start position:20% line:84.67% size:50%
AND JUST SLICE THIN.

14:12.866 --> 14:16.266 align:start position:22.5% line:79.33% size:55%
LOOK AT ALL THE COLORS
THAT ARE GOING IN HERE.

14:18.866 --> 14:22.666 align:start position:12.5% line:79.33% size:65%
AND THEN I'M GONNA ADD TWO
TABLESPOONS OF BALSAMIC VINEGAR

14:22.666 --> 14:25.533 align:start position:20% line:84.67% size:62.5%
WHICH IS SO VERY ITALIAN,

14:25.533 --> 14:28.600 align:start position:10% line:84.67% size:72.5%
BUT WE MEXICANS LOVE SO MUCH.

14:28.600 --> 14:31.500 align:start position:22.5% line:79.33% size:57.5%
WE LIKE THE COMBINATION
OF SWEET AND TART,

14:31.500 --> 14:33.566 align:start position:10% line:84.67% size:70%
AND BALSAMIC VINEGAR HAS IT.

14:33.566 --> 14:36.133 align:start position:17.5% line:79.33% size:52.5%
SO, I'M GONNA ADD TWO
TABLESPOONS OF OLIVE OIL...

14:41.600 --> 14:42.833 align:start position:30% line:84.67% size:35%
AND SOME SALT.

14:47.000 --> 14:49.500 align:start position:10% line:84.67% size:65%
AND FRESHLY GROUND PEPPER.

14:53.433 --> 14:56.066 align:start position:20% line:79.33% size:62.5%
I'M GONNA ADD THE PUMPKIN
SEEDS IN HERE.

14:57.266 --> 14:58.900 align:start position:30% line:84.67% size:42.5%
WARM AND TOASTED.

15:03.366 --> 15:05.566 align:start position:12.5% line:84.67% size:77.5%
I'M GONNA KEEP THIS HOT BECAUSE

15:05.566 --> 15:07.000 align:start position:20% line:79.33% size:55%
THAT'S WHERE I'M GONNA
COOK THE FISH.

15:08.900 --> 15:10.833 align:start position:22.5% line:84.67% size:57.5%
AND THEN WE TOSS THESE.

15:10.833 --> 15:13.366 align:start position:10% line:79.33% size:67.5%
SO, YOU KNOW, IT LOOKS LIKE
MEXICAN COOKING,

15:13.366 --> 15:15.333 align:start position:10% line:84.67% size:75%
IT LOOKS LIKE ITALIAN COOKING,

15:15.333 --> 15:18.233 align:start position:10% line:84.67% size:72.5%
IT'S NOT VERY FUSSY OR PICKY,

15:18.233 --> 15:19.933 align:start position:20% line:84.67% size:60%
AND IT'S VERY EMOTIONAL,

15:19.933 --> 15:22.600 align:start position:22.5% line:79.33% size:52.5%
AND YOU'RE PASSIONATE
ABOUT THE INGREDIENTS.

15:22.600 --> 15:25.066 align:start position:10% line:79.33% size:65%
[WHISPERING] Look at this.
LOOKS GORGEOUS!

15:25.066 --> 15:28.533 align:start position:20% line:79.33% size:45%
IT LOOKS STUNNING!
PRECIOSO. OK.

15:28.533 --> 15:31.433 align:start position:20% line:79.33% size:40%
SO, THAT'S GONNA
GO UNDER THE FISH.

15:31.433 --> 15:33.433 align:start position:20% line:84.67% size:60%
NOW LET ME GET THE FISH.

15:33.433 --> 15:37.966 align:start position:20% line:79.33% size:60%
I HAVE SOME RED SNAPPER.
I LOVE RED SNAPPER.

15:37.966 --> 15:42.033 align:start position:20% line:79.33% size:47.5%
I THINK IT'S ONE OF
MY FAVORITE FISH.

15:42.033 --> 15:45.800 align:start position:20% line:79.33% size:50%
IT HAS A MILD TASTE.
IT'S FLAKY.

15:45.800 --> 15:49.300 align:start position:10% line:84.67% size:72.5%
IT'S NOT INTIMIDATING TO USE.

15:49.300 --> 15:51.266 align:start position:10% line:84.67% size:70%
I'M GONNA GO GET SOME FLOUR,

15:51.266 --> 15:54.966 align:start position:17.5% line:79.33% size:65%
BECAUSE I WANT TO LIGHTLY,
LIGHTLY COAT THAT FISH

15:54.966 --> 15:57.466 align:start position:10% line:84.67% size:75%
SO IT WILL BE NICE AND CRISPY.

16:01.833 --> 16:04.233 align:start position:20% line:84.67% size:60%
I'M GONNA ADD SOME SALT.

16:07.666 --> 16:08.866 align:start position:30% line:84.67% size:30%
SOME PEPPER.

16:11.433 --> 16:14.333 align:start position:10% line:84.67% size:75%
I AM POURING SOME OIL IN HERE.

16:16.100 --> 16:18.466 align:start position:20% line:79.33% size:55%
SO MUCH ABOUT COOKING,
I THINK, THESE DAYS

16:18.466 --> 16:22.933 align:start position:10% line:79.33% size:75%
HAS BEEN A LITTLE LOST IN THAT
WE OF COURSE NEED RECIPES,

16:22.933 --> 16:26.000 align:start position:22.5% line:79.33% size:57.5%
EVERYBODY WANTS RECIPES
AND INSTRUCTIONS,

16:26.000 --> 16:30.433 align:start position:10% line:79.33% size:75%
BUT WE NEED TO BE IN TUNE WITH
OUR FEELINGS AND OUR EMOTIONS

16:30.433 --> 16:33.833 align:start position:10% line:79.33% size:67.5%
AND OUR SENSES, AND I THINK
ITALIANS AND MEXICANS

16:33.833 --> 16:35.633 align:start position:20% line:84.67% size:55%
ARE VERY GOOD AT THAT.

16:38.300 --> 16:40.733 align:start position:30% line:79.33% size:40%
SO, JUST A LIGHT
COATING OF FLOUR

16:40.733 --> 16:43.700 align:start position:10% line:79.33% size:62.5%
WITH A LITTLE BIT OF SALT
AND A LITTLE BIT OF PEPPER,

16:43.700 --> 16:45.833 align:start position:10% line:84.67% size:80%
AND I'M GOING TO SCORE THE FISH.

16:45.833 --> 16:48.366 align:start position:20% line:79.33% size:47.5%
I'M JUST GONNA MAKE
SOME LINES HERE

16:48.366 --> 16:51.800 align:start position:20% line:79.33% size:57.5%
SO THAT IT DOESN'T CURL
WHEN I PUT IT IN THE PAN.

16:53.300 --> 16:56.433 align:start position:20% line:79.33% size:52.5%
IF YOU CAN'T GET YOUR
HANDS ON SNAPPER,

16:56.433 --> 17:01.000 align:start position:20% line:74% size:52.5%
YOU CAN USE ANY OTHER
MILD-FLAVORED FISH
THAT YOU FIND--

17:01.000 --> 17:04.600 align:start position:10% line:84.67% size:67.5%
TILAPIA, ROCKFISH, GROUPER.

17:04.600 --> 17:06.866 align:start position:20% line:79.33% size:47.5%
AND NOW WE'LL FLOUR
THE OTHER SIDE.

17:08.766 --> 17:10.033 align:start position:30% line:84.67% size:32.5%
HERE IT GOES.

17:10.033 --> 17:12.000 align:start position:30% line:84.67% size:25%
[SIZZLING]

17:17.400 --> 17:21.400 align:start position:20% line:79.33% size:52.5%
AND WHILE IT FINISHES
CRISPING UP,

17:21.400 --> 17:23.733 align:start position:20% line:84.67% size:60%
I'M GONNA MAKE THE SALSA

17:23.733 --> 17:25.600 align:start position:22.5% line:84.67% size:57.5%
THAT'S GONNA GO ON TOP.

17:25.600 --> 17:29.000 align:start position:10% line:84.67% size:80%
NOW, I HAVE SOME GOLDEN RAISINS.

17:29.000 --> 17:33.200 align:start position:10% line:79.33% size:70%
JUST GONNA PUT THEM IN HERE,
THE BOTTOM OF THE BOWL,

17:33.200 --> 17:35.200 align:start position:10% line:84.67% size:65%
AND I'M GONNA WAKE THEM UP

17:35.200 --> 17:37.466 align:start position:20% line:84.67% size:55%
WITH A LITTLE TEQUILA.

17:37.466 --> 17:40.400 align:start position:20% line:79.33% size:50%
SO, I'M ADDING ABOUT
A TABLESPOON,

17:40.400 --> 17:44.533 align:start position:10% line:79.33% size:57.5%
AND I'M GONNA GIVE THEM
A LITTLE TIME TO PLUMP UP.

17:44.533 --> 17:46.666 align:start position:20% line:79.33% size:50%
MEANWHILE, I'M GONNA
CHOP EVERYTHING

17:46.666 --> 17:48.033 align:start position:20% line:84.67% size:60%
THAT'S GONNA GO IN HERE.

17:49.133 --> 17:53.600 align:start position:20% line:79.33% size:47.5%
PARSLEY. THE LEAVES
AND THE STEMS.

17:53.600 --> 17:57.100 align:start position:20% line:79.33% size:62.5%
AND IT'S GONNA BE I THINK
ABOUT 1/4 CUP.

18:04.900 --> 18:06.700 align:start position:30% line:84.67% size:25%
[SIZZLING]

18:06.700 --> 18:10.433 align:start position:35% line:79.33% size:25%
SO PRETTY.
SUCH DIFFERENT FLAVORS

18:10.433 --> 18:12.366 align:start position:10% line:84.67% size:80%
FROM WHAT I'M USED TO, YOU KNOW?

18:12.366 --> 18:15.666 align:start position:17.5% line:79.33% size:65%
WHEN YOU BRING INGREDIENTS
FROM ANOTHER COUNTRY,

18:15.666 --> 18:19.033 align:start position:27.5% line:79.33% size:35%
IT'S JUST SUCH
A TRAVEL EXPERIENCE.

18:19.033 --> 18:21.533 align:start position:20% line:84.67% size:52.5%
I HAVE SOME CILANTRO.

18:25.866 --> 18:29.266 align:start position:30% line:79.33% size:42.5%
THEN I'M GOING TO
ADD SOME OLIVES.

18:30.900 --> 18:34.533 align:start position:20% line:79.33% size:60%
I'M USING ITALIAN OLIVES
IN THE SPIRIT OF THIS

18:34.533 --> 18:38.200 align:start position:20% line:84.67% size:60%
MEXICAN-ITALIAN MARRIAGE

18:38.200 --> 18:41.200 align:start position:20% line:79.33% size:52.5%
THAT'S HAPPENING HERE
IN MY KITCHEN TODAY.

18:41.200 --> 18:43.500 align:start position:40% line:84.67% size:7.5%
MM.

18:43.500 --> 18:46.666 align:start position:10% line:84.67% size:72.5%
AND I'M GONNA ADD A JALAPENO.

18:46.666 --> 18:51.266 align:start position:10% line:79.33% size:67.5%
HAVE YOU EVER TRIED A FRESH
CHILE, LIKE A JALAPENO,

18:51.266 --> 18:53.800 align:start position:30% line:84.67% size:30%
WITH OLIVES?

18:53.800 --> 18:54.966 align:start position:40% line:84.67% size:20%
SO GOOD.

18:56.933 --> 19:00.366 align:start position:20% line:84.67% size:52.5%
I LEFT SOME SEEDS ON.

19:00.366 --> 19:02.633 align:start position:20% line:84.67% size:52.5%
ITALIANS LOVE CHILES.

19:02.633 --> 19:04.066 align:start position:22.5% line:84.67% size:57.5%
I KNOW THAT FOR A FACT.

19:04.066 --> 19:06.300 align:start position:20% line:79.33% size:50%
WHEN WE HAVE ITALIAN
FRIENDS OVER,

19:06.300 --> 19:09.166 align:start position:10% line:84.67% size:72.5%
THEY GO WILD OVER THE SALSAS.

19:09.166 --> 19:11.500 align:start position:22.5% line:79.33% size:57.5%
I'M ADDING THE JALAPENO
IN THERE.

19:11.500 --> 19:15.900 align:start position:20% line:79.33% size:50%
THAT FISH MUST BE SO
READY TO BE FLIPPED.

19:15.900 --> 19:17.866 align:start position:30% line:84.67% size:25%
[SIZZLING]

19:19.500 --> 19:21.166 align:start position:30% line:84.67% size:30%
OOH. PRETTY.

19:24.666 --> 19:28.233 align:start position:20% line:79.33% size:60%
THIS IS JUST BEGGING FOR
SOME LIME JUICE, RIGHT?

19:28.233 --> 19:29.433 align:start position:20% line:84.67% size:47.5%
I'M GONNA ADD SOME.

19:31.933 --> 19:33.466 align:start position:22.5% line:84.67% size:57.5%
SMELLS SO GOOD IN HERE.

19:38.000 --> 19:40.700 align:start position:30% line:79.33% size:42.5%
AND I'M GONNA ADD
SOME OLIVE OIL.

19:40.700 --> 19:42.033 align:start position:20% line:84.67% size:55%
LIKE, TWO TABLESPOONS.

19:43.300 --> 19:46.033 align:start position:30% line:79.33% size:25%
SOME SALT.
SOME PEPPER.

19:47.566 --> 19:48.666 align:start position:30% line:84.67% size:30%
MIX THAT UP.

19:52.000 --> 19:53.933 align:start position:22.5% line:79.33% size:42.5%
AND IT LOOKS LIKE
THE FISH IS READY.

19:55.866 --> 19:57.233 align:start position:30% line:84.67% size:25%
THE SALAD.

20:02.833 --> 20:03.800 align:start position:40% line:84.67% size:12.5%
FISH.

20:06.100 --> 20:07.533 align:start position:42.5% line:84.67% size:17.5%
MM, MM.

20:09.800 --> 20:11.833 align:start position:20% line:84.67% size:50%
LIME JUICE, TEQUILA,

20:11.833 --> 20:16.233 align:start position:20% line:79.33% size:52.5%
OLIVES, HERBS, CHILE,
ALL IN HERE!

20:16.233 --> 20:20.800 align:start position:25% line:79.33% size:35%
ARE YOU LIKING
THE MEXICAN-ITALIAN FUSION?

20:23.100 --> 20:28.766 align:start position:10% line:79.33% size:67.5%
OOH. DID YOU HEAR THE SKIN?
IT'S SO CRISPY.

20:28.766 --> 20:30.700 align:start position:10% line:84.67% size:75%
OK, I WANT EVERYTHING IN HERE.

20:30.700 --> 20:34.166 align:start position:22.5% line:79.33% size:47.5%
MY GRANDFATHER USED
TO CALL ME A "BANDIDA."

20:34.166 --> 20:36.366 align:start position:20% line:79.33% size:50%
"BANDIDA" TRANSLATES
TO "BANDIT."

20:36.366 --> 20:39.166 align:start position:10% line:79.33% size:67.5%
BECAUSE HE COULDN'T BELIEVE
THE AMOUNTS OF FOOD

20:39.166 --> 20:41.633 align:start position:20% line:79.33% size:62.5%
I USED TO PUT IN MY MOUTH
WHEN I WAS A LITTLE GIRL.

20:41.633 --> 20:44.533 align:start position:10% line:79.33% size:67.5%
BUT YOU KNOW WHAT HAPPENED?
I WANTED TO HAVE A BITE

20:44.533 --> 20:46.566 align:start position:10% line:84.67% size:80%
OF EVERYTHING THAT WAS GOING ON.

20:46.566 --> 20:48.733 align:start position:17.5% line:79.33% size:65%
LIKE, JUST REMINDED ME NOW
BECAUSE I WANT TO HAVE

20:48.733 --> 20:53.000 align:start position:10% line:84.67% size:72.5%
EVERYTHING IN THE FIRST BITE.

20:53.000 --> 20:56.133 align:start position:10% line:79.33% size:65%
A LITTLE BIT OF THE SALAD,
A LITTLE BIT OF THE SALSA,

20:56.133 --> 20:58.833 align:start position:10% line:84.67% size:80%
THE RAISINS, EVERYTHING IN HERE.

20:58.833 --> 21:02.333 align:start position:22.5% line:79.33% size:57.5%
IF HE WERE ALIVE TODAY,
HE WOULD SAY, "PATI,

21:02.333 --> 21:03.800 align:start position:20% line:84.67% size:60%
YOU'RE STILL A BANDIDA."

21:09.366 --> 21:10.333 align:start position:40% line:84.67% size:7.5%
MM.

21:11.400 --> 21:13.133 align:start position:22.5% line:84.67% size:57.5%
IT'S REALLY INCREDIBLE.

21:13.133 --> 21:15.466 align:start position:20% line:79.33% size:45%
IT'S SO LIGHT, BUT
AT THE SAME TIME,

21:15.466 --> 21:17.966 align:start position:20% line:79.33% size:55%
IT HAS SO MANY FLAVORS
GOING ON,

21:17.966 --> 21:21.200 align:start position:12.5% line:79.33% size:77.5%
BUT THEY'RE MELTING IN MY MOUTH
SO BEAUTIFULLY.

21:21.200 --> 21:23.200 align:start position:20% line:84.67% size:55%
GOTTA GIVE THIS A TRY.

21:23.200 --> 21:25.366 align:start position:12.5% line:84.67% size:77.5%
IT REALLY IS SUCH A GREAT DISH.

21:25.366 --> 21:28.800 align:start position:22.5% line:79.33% size:57.5%
IN MEXICAN, IN ITALIAN,
BUENISIMO.

21:35.400 --> 21:38.866 align:start position:20% line:79.33% size:42.5%
I'M GOING TO MAKE
A CUCUMBER MARTINI,

21:38.866 --> 21:40.233 align:start position:10% line:84.67% size:62.5%
AND YOU MAY BE WONDERING,

21:40.233 --> 21:42.766 align:start position:27.5% line:79.33% size:45%
WHAT IS SO MEXICAN
ABOUT A CUCUMBER MARTINI?

21:42.766 --> 21:46.833 align:start position:10% line:79.33% size:72.5%
WELL, I FOUND IT IN THE STATE
OF PUEBLA IN MEXICO,

21:46.833 --> 21:50.266 align:start position:10% line:79.33% size:65%
IN ONE OF THE BEST ITALIAN
RESTAURANTS THAT I'VE EATEN.

21:50.266 --> 21:53.700 align:start position:12.5% line:84.67% size:77.5%
I'M ADDING 1 1/2 OUNCES OF GIN.

21:56.400 --> 21:59.766 align:start position:20% line:84.67% size:60%
ONE OUNCE OF LIMONCELLO.

22:01.766 --> 22:06.600 align:start position:10% line:79.33% size:65%
AND THEN I'M ADDING A HALF
AN OUNCE OF SIMPLE SYRUP.

22:06.600 --> 22:10.133 align:start position:10% line:79.33% size:72.5%
YOU CAN ADD ANYTHING YOU WANT
THAT'S SWEET.

22:10.133 --> 22:15.133 align:start position:10% line:79.33% size:72.5%
I'M KNOWN WITH MY FRIENDS FOR
MAKING REALLY GOOD DRINKS.

22:15.133 --> 22:19.266 align:start position:22.5% line:79.33% size:57.5%
THE FUNNY THING IS THAT
I AM A TERRIBLE DRINKER.

22:19.266 --> 22:22.466 align:start position:10% line:79.33% size:67.5%
I DON'T HAVE MUCH TOLERANCE
FOR ALCOHOL.

22:22.466 --> 22:24.166 align:start position:10% line:79.33% size:65%
DANNY--THAT'S MY HUSBAND--
[INDISTINCT]

22:24.166 --> 22:26.800 align:start position:10% line:79.33% size:72.5%
IF WE GO OUT AND I'M DRINKING
A GLASS OF WINE

22:26.800 --> 22:29.400 align:start position:20% line:79.33% size:60%
AND IF HE SEES THAT IT'S
HALFWAY DOWN, HE'S LIKE,

22:29.400 --> 22:31.800 align:start position:20% line:79.33% size:37.5%
"OH, NO, PATI'S
GONNA FALL ASLEEP."

22:31.800 --> 22:34.466 align:start position:20% line:79.33% size:45%
BUT YOU KNOW WHAT?
MY DAD

22:34.466 --> 22:38.033 align:start position:10% line:79.33% size:55%
REALLY WANTED TO TEACH
ME AND MY SISTERS TO DRINK

22:38.033 --> 22:40.333 align:start position:20% line:79.33% size:52.5%
BECAUSE WE'RE 4 GIRLS
AND HE WANTED US

22:40.333 --> 22:42.166 align:start position:12.5% line:84.67% size:77.5%
TO HAVE TOLERANCE FOR DRINKING.

22:42.166 --> 22:45.266 align:start position:10% line:79.33% size:75%
HE DIDN'T WANT ANYBODY TO COME
AND TRY TO GET US DRUNK,

22:45.266 --> 22:48.033 align:start position:30% line:79.33% size:42.5%
SO, HE TRIED WHEN
WE WERE TEENAGERS

22:48.033 --> 22:49.800 align:start position:20% line:84.67% size:62.5%
TO TEACH US HOW TO DRINK.

22:49.800 --> 22:52.533 align:start position:10% line:79.33% size:57.5%
NOT A LOT, BUT WHENEVER
HE AND MY MOM HAD A DRINK,

22:52.533 --> 22:54.566 align:start position:20% line:79.33% size:50%
HE'D BE LIKE, "HERE,
HAVE A LITTLE DRINK.

22:54.566 --> 22:57.600 align:start position:32.5% line:79.33% size:25%
TRY SOME."
AND THE THING IS THAT

22:57.600 --> 23:01.900 align:start position:20% line:79.33% size:60%
NONE OF MY SISTERS NOR I
ARE GOOD DRINKERS.

23:01.900 --> 23:04.033 align:start position:32.5% line:84.67% size:37.5%
SO, SORRY, DAD.

23:04.033 --> 23:07.500 align:start position:20% line:79.33% size:35%
SO, I'M ADDING
ONE SLICE OF LEMON,

23:07.500 --> 23:09.633 align:start position:20% line:79.33% size:40%
AND YOU CAN TELL
THAT THAT IS ITALIAN,

23:09.633 --> 23:12.166 align:start position:12.5% line:84.67% size:77.5%
BECAUSE IN MEXICO, WE USE LIME.

23:12.166 --> 23:16.500 align:start position:27.5% line:79.33% size:47.5%
AND THEN I'M ADDING
A FEW SLICES OF CUCUMBER.

23:18.333 --> 23:21.400 align:start position:22.5% line:79.33% size:47.5%
THE CUCUMBER BRINGS
SOMETHING REALLY SUBTLE

23:21.400 --> 23:22.933 align:start position:20% line:84.67% size:45%
BUT REALLY UNIQUE.

23:22.933 --> 23:27.233 align:start position:20% line:79.33% size:52.5%
NOW. YOU CAN LET THIS
SIT AND MARINATE,

23:27.233 --> 23:28.800 align:start position:10% line:84.67% size:75%
OR YOU CAN MUDDLE IT A LITTLE.

23:33.500 --> 23:35.200 align:start position:22.5% line:84.67% size:57.5%
I'M GONNA ADD SOME ICE.

23:39.600 --> 23:41.200 align:start position:30% line:79.33% size:42.5%
THEN I'M GOING TO
SUPER-SHAKE IT.

23:41.200 --> 23:42.433 align:start position:30% line:84.67% size:35%
[ICE RATTLING]

23:42.433 --> 23:43.766 align:start position:10% line:84.67% size:72.5%
SHAKE IT, SHAKE IT, SHAKE IT.

23:45.033 --> 23:49.000 align:start position:10% line:79.33% size:67.5%
I'M GONNA LET THIS SIT HERE
FOR JUST A LITTLE BIT

23:49.000 --> 23:52.933 align:start position:10% line:84.67% size:80%
WHILE I CUT SOME DICED CUCUMBER,

23:52.933 --> 23:55.533 align:start position:20% line:84.67% size:62.5%
BECAUSE THIS IS, I THINK,

23:55.533 --> 23:58.766 align:start position:30% line:79.33% size:40%
MY FAVORITE PART
ABOUT THIS DRINK,

23:58.766 --> 24:03.833 align:start position:10% line:79.33% size:75%
THAT YOU GET TO MUNCH ON THESE
CUTE CUCUMBER SQUARES.

24:21.266 --> 24:22.833 align:start position:10% line:84.67% size:70%
PUT THESE CUCUMBERS IN HERE.

24:31.033 --> 24:32.033 align:start position:40% line:84.67% size:7.5%
MM.

24:33.933 --> 24:35.033 align:start position:30% line:84.67% size:42.5%
IN A FEW MINUTES,

24:35.033 --> 24:36.900 align:start position:22.5% line:10% size:57.5%
I'M GONNA BE DOZING OFF
AND SLEEPING,

24:36.900 --> 24:39.533 align:start position:20% line:10% size:62.5%
AND I'M GONNA BE DREAMING
ABOUT ALL OF THIS

24:39.533 --> 24:41.866 align:start position:20% line:10% size:50%
MEXITALIAN CREATION.

24:41.866 --> 24:44.066 align:start position:22.5% line:10% size:57.5%
I THINK TODAY'S RECIPES
BROUGHT OUT

24:44.066 --> 24:46.866 align:start position:30% line:10% size:40%
THE BEST FLAVORS
OF BOTH CUISINES.

24:46.866 --> 24:52.000 align:start position:22.5% line:10% size:57.5%
I CAN'T WAIT TO COOK UP
MORE MEXITALIAN DISHES.

24:52.000 --> 24:52.966 align:start position:42.5% line:10% size:17.5%
SALUTE!

24:55.500 --> 24:58.600 align:start position:10% line:79.33% size:57.5%
IN THE NEXT PART, GUYS,
I'M GONNA USE SOME TEQUILA.

24:59.933 --> 25:01.266 align:start position:10% line:84.67% size:72.5%
BUT I WANT TO TASTE IT FIRST.

25:04.100 --> 25:05.100 align:start position:60% line:84.67% size:25%
Man: WHOA.

25:07.433 --> 25:09.400 align:start position:10% line:74% size:30%
Woman: PATI.
[LAUGHTER]

25:14.433 --> 25:18.366 align:start position:30% line:79.33% size:42.5%
IT'S THE TEQUILA.
[COUGHS]

25:18.366 --> 25:20.266 align:start position:20% line:79.33% size:50%
I WOULD'VE CONTINUED
IF IT HADN'T

25:20.266 --> 25:22.333 align:start position:20% line:79.33% size:45%
GONE THE WRONG WAY
IN MY THROAT.

25:22.333 --> 25:26.400 align:start position:22.5% line:79.33% size:47.5%
I WOULD'VE FINISHED
THIS THING LIKE--OK.

25:26.400 --> 25:27.600 align:start position:30% line:84.67% size:40%
THROW ONE AT ME.

25:41.400 --> 25:43.300 align:start position:10% line:79.33% size:67.5%
Announcer: FOR MORE RECIPES
AND INFORMATION,

25:43.300 --> 25:46.300 align:start position:32.5% line:79.33% size:30%
PLEASE VISIT
PATISMEXICANTABLE.COM.

25:48.233 --> 25:51.300 align:start position:20% line:79.33% size:55%
"PATI'S MEXICAN TABLE"
IS MADE POSSIBLE BY...

25:51.300 --> 25:54.500 align:start position:22.5% line:84.67% size:57.5%
MEXICO SUPREME QUALITY,

25:54.500 --> 25:58.300 align:start position:10% line:79.33% size:67.5%
AND THE MEXICAN MINISTRY OF
AGRICULTURE, LIVESTOCK,

25:58.300 --> 26:01.333 align:start position:20% line:79.33% size:45%
RURAL DEVELOPMENT,
FISHERIES, AND FOOD,

26:01.333 --> 26:03.866 align:start position:27.5% line:79.33% size:40%
PROUD TO SUPPORT
"PATI'S MEXICAN TABLE"

26:03.866 --> 26:05.133 align:start position:20% line:84.67% size:52.5%
ON PUBLIC TELEVISION.

26:07.566 --> 26:09.700 align:start position:10% line:84.67% size:80%
Woman: ♪ ONE GLANCE AND I KNOW ♪

26:09.700 --> 26:13.333 align:start position:10% line:84.67% size:67.5%
♪ WHAT YOU'RE FEELING NOW ♪

26:13.333 --> 26:16.333 align:start position:20% line:84.67% size:55%
♪ HERE COMES MY LOVE ♪

26:16.333 --> 26:19.066 align:start position:10% line:79.33% size:70%
Announcer: NESTLE LA LECHERA
SWEETENED CONDENSED MILK.

26:19.066 --> 26:21.000 align:start position:10% line:84.67% size:67.5%
MOM'S LOVE MAKES IT BETTER.

26:21.933 --> 26:24.866 align:start position:30% line:10% size:40%
<i> [child humming]</i>

26:25.000 --> 26:26.433 align:start position:25% line:10% size:50%
<i> [audience applause]</i>

26:26.566 --> 26:28.200 align:start position:17.5% line:10% size:65%
<i> Narrator: Prepare them to</i>&nbsp;
<i> be great when they grow up.</i>

26:28.333 --> 26:33.433 align:start position:30% line:10% size:42.5%
<i> Goya Chick Peas,</i>&nbsp;
<i> part of a healthy diet.</i>