WEBVTT

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PATI: MERIDA,
THE CAPITAL OF YUCATAN,

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THE EPICENTER
FOR CULTURE AND CUISINE...

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AND ME WITH A FULL DAY
TO EXPLORE.

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WHAT CAN I DO
WITH ONE DAY IN MERIDA?

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IT TURNS OUT...

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A LOT!

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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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THE MINISTRY OF AGRICULTURE,
LIVESTOCK, RURAL DEVELOPMENT,
FISHERIES, AND FOOD...

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MEXBEST...

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AND...

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THE NATIONAL
AGRICULTURAL COUNCIL.

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FUD BRAND MEATS,
WITH TRADITIONAL MEXICAN FLAVOR.

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LAMORENA CHILES AND SAUCES,
AUTHENTIC MEXICAN FLAVOR.

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A PLACE THAT'S A FEW HOURS AWAY.

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A PLACE THAT MOVES
AT A DIFFERENT PACE.

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A PLACE THAT TRAVELS
BACK IN TIME.

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A PLACE THAT IS CAMPECHE.

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CAMPECHE--LIVE IT TO BELIEVE IT.

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THIS IS MY THIRD TIME
IN THE CITY OF MERIDA,

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BUT EVERY TIME I LEAVE,
I CAN'T WAIT TO GET BACK.

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IT'S JUST BEAUTIFUL,
COLORFUL, AND THE PEOPLE--

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THEY'RE SWEET,
THEY'RE REALLY FRIENDLY...

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HA HA HA!

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THEY'RE SO PROUD
OF THEIR CITY

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AND THEIR CULTURE,
AND THE FOOD HERE IS PHENOMENAL!

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MERIDA IS THE CAPITAL
OF THE STATE OF YUCATAN,

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THE CENTER
FOR COMMERCE AND CREATIVITY.

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KNOWN AS THE WHITE CITY
FOR ITS LIMESTONE BUILDINGS,

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IT'S A BEAUTIFUL CITY
TO TAKE IN ON FOOT.

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MERIDA IS THE STORY
OF TWO CULTURES WEAVING

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TOGETHER FOR CENTURIES,
SPANISH AND ANCIENT MAYA.

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JUST LIKE THE WALLS THAT
HAVE BEEN WHITEWASHED

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WITH LAYERS OF HISTORY,

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THE FOOD HAS THAT SAME LAYERING
OF HISTORICAL INFLUENCES

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AND INGREDIENTS.

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WHENEVER I START OUT
ON A CULINARY TOUR OF A CITY,

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ONE OF THE FIRST PLACES
I STOP IS THE MARKET.

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HERE IN MERIDA,
THAT PLACE IS MERCADO SANTIAGO,

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HOME OF LA LUPITA,

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ONE OF THE BUSIEST,
MOST POPULAR,

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MOST DELICIOUS PLACES
THE CITY HAS TO OFFER,

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BUT BEFORE WE DIVE
INTO THE FOOD,

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JUST WATCH AND TRY TO
KEEP UP FOR A SECOND.

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MARKET FOOD IN MEXICO
IS THE EXTENSION
OF THE HOME KITCHEN,

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REALLY EXPERIENCED
HOME COOKS THAT HAVE

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A TRADITION OF MAKING
THAT PRECISE RECIPE

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BY COOKING IT
IN THEIR HOME KITCHEN,

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AND AS A RESULT, YOU'RE
GETTING FAMILY TRADITIONS

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IN MEALS AS MARKET FOOD.

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PEDRO, THE OWNER OF LA LUPITA,
IS ONE OF THOSE HOME COOKS

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WHO IS KEEPING
THAT TRADITION ALIVE.

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HE WAS KIND ENOUGH TO
INVITE ME INTO HIS HOME

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AND SHOW ME WHERE
ALL THAT DELICIOUS
MARKET FOOD BEGINS.

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MARKET FOOD IN MEXICO
TALKS ABOUT FAMILY...

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¡HOLA!
¡HOLA!

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PATI, VOICE-OVER:
AND INHERITED FAMILY RECIPES

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MADE IN SOMEONE'S HOME.

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40 YEARS GO. OK.

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CON EL NOMBRE--
WITH YOUR
DAUGHTER'S NAME.

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THEN YOU
MARRIED PEDRO.

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PATI, VOICE-OVER: MONDONGO IS
AN AUTHENTIC YUCATAN STEW MADE

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WITH COW'S FEET AND TRIPE.

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MEXICO IS A BIG
NOSE-TO-TAIL-APPROACH COUNTRY,

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AND I THINK THAT ADDS
A LOT OF FLAVOR,

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THAT ADDS A LOT OF PERSONALITY,
SO YOU HAVE TO FIGURE OUT

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A WAY TO COOK EVERY
PIECE OF THE ANIMAL

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IF YOU'RE GONNA COOK.

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WE HAVE THE TRIPE,
WE HAVE THE FEET.

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WE COVERED IT
WITH WATER.

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OK. SO THE OREGANO
IN THE POT.

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OH! LIKE, HALF
OF YUCATECAN FOOD

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HAS ACHIOTE PASTE?

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YES.

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THAT'S PRETTY
INCREDIBLE.

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[GASPS]

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PATI, VOICE-OVER:
AND BECAUSE PEDRO IS ALWAYS

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COOKING IN HIS KITCHEN,
HE HAS A STEW BASE

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THAT HAS ALREADY BEEN COOKING
FOR OVER 3 HOURS.

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OH, THAT'S
THE COOKED TRIPE.

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ES LA CURA DIVINA.

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THE DIVINE CURE
FOR ANY HANGOVER,
ANY AILMENT.

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SO YOU START FEEDING
PEOPLE AT 5:30

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IN THE MORNING
UNTIL, LIKE, 3:00?
YES.

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AND THEN AT 3:00,
YOU COME HERE...
SÍ. YES.

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AND YOU COOK
THE STEWS AND THE FOOD
FOR THE NEXT MORNING?

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YEAH.

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PATI: NEXT COMES THE SOFRITO.

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PEDRO SAUTÉES SOME
BACON, HAM,

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AND LOCAL LONGANIZA SAUSAGE

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AND THEN ADDS SOME BELL PEPPER,
ONION, AND TOMATO.

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I'LL PUT THAT IN
A TORTILLA AND MAKE

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MYSELF A TACO.

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OK.
SÍ. YES.

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PATI: TO THE BASE
WE ADD SOME POTATOES

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AND PURÉED REHYDRATED
ANCHO CHILES.

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IS THE MONDONGO ONE
OF YOUR MOST POPULAR DISHES

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IN LA LUPITA?
SÍ, SÍ.

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[SPEAKING SPANISH]

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I THINK THAT FOOD IS
A REFLECTION

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OF THE PEOPLE OF A PLACE.

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MEXICANS ARE ACCESSIBLE
AND ACCOMMODATING

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AND USUALLY HAPPY
WHERE THEY'RE AT.

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MMM.

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OUR FOOD IS THAT WAY.

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AFTER ADDING
GARBANZO BEANS,

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THE MONDONGO
IS FINALLY READY TO TASTE.

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OHH!

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[SPEAKS SPANISH]

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WHOA!

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MMM!

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THAT TEXTURE MELTS
IN YOUR MOUTH.

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IT'S JUST SO
INCREDIBLY RICH
AND TASTY,

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AND IT'S
SO MUCH FUN.

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LIKE, I DON'T KNOW
WHAT TO EAT NOW.

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LIKE, YOU KNOW,
SHOULD I HAVE THAT,

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SHOULD I HAVE THAT?

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I WANT TO HAVE
A LITTLE BIT
OF EVERYTHING

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IN THE SPOON.

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MMM. MMM!

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I THINK MY FAVORITE
PART TO MY SURPRISE

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IS THE FOOT.

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IT REMINDS ME OF MARROW,
BUT YOU KNOW HOW MARROW

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COMES SO LITTLE WHEN YOU
GET IT OUT OF THE BONE,

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AND THIS IS,
LIKE, SO GENEROUS.

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MMM. YOU'RE
MAKING ME SO HAPPY.

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SO HAPPY.

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AFTER A TASTE OF HOME,
THERE'S ONLY ONE WAY TO

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GET THE FULL EXPERIENCE
AT LA LUPITA...

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IN MERCADO SANTIAGO
OVER A TABLE FULL

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OF PANUCHOS, TORTAS,
AND THAT FAMOUS MONDONGO STEW.

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MMM.

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WHAT DO YOU LIKE
THE MOST ABOUT COOKING

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FOR PEOPLE?

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YOU'RE NOW
IN BUSINESS 42 YEARS?

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SÍ.

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AND WE REALLY SAW HOW
THE FOOD IN THE MARKET

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IT'S REALLY AN EXTENSION
OF THE HOME KITCHEN...

09:28.866 --> 09:30.500 align:start position:30% line:79.33% size:42.5%
WITH A BELLY FULL
OF MONDONGO,

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LET'S DIVE A LITTLE DEEPER
INTO THIS CITY.

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LET'S GO BACK
ABOUT 450 YEARS.

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WHEN THE SPANISH ARRIVED
IN THE MID-1500s,

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MERIDA WAS THE SITE
OF THE MAYAN CAPITAL TH'O.

09:44.700 --> 09:48.233 align:start position:25% line:79.33% size:50%
DURING THE CONQUEST,
THE SPANISH DEMOLISHED THE CITY,

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AND THEY USED THE RUINS
FROM THE 5 MAYAN TEMPLES

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TO BUILD LA CATEDRAL
SAN ILDEFONSO,

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AN IMPOSING SYMBOL OF STRENGTH
AND COLONIALISM.

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FOR OVER 4 CENTURIES,
THE MAYAN AND SPANISH PEOPLE

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HAVE BEEN LIVING TOGETHER,
SHARING TRADITIONS,

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INGREDIENTS, BLENDING CULTURES.

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THIS IS THE STORY
OF THE YUCATAN.

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IN MERIDA, THERE'S
EVIDENCE AT EVERY TURN.

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YOU CAN FIND TRACES
OF BOTH CULTURES EVERYWHERE

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YOU LOOK IN THE CITY.

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SO WHEN THE SPANISH
ARRIVED HERE

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MORE THAN 500 YEARS AGO,
THEY MARKED THE CORNERS

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OF THE STREET WITH THESE
SYMBOLS SO THAT

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THE MAYANS COULD NAVIGATE
THE SPANISH SETTLEMENT.

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THE MAYANS DIDN'T
UNDERSTAND THE NUMBER SYSTEM,

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BUT THEY DID UNDERSTAND SYMBOLS.

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SO MUCH OF THE STORY HERE IS
ABOUT PRESERVING THE PAST,

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BUT SOME ARE ELEVATING
THAT APPROACH IN CUISINE.

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PEDRO.

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PATI, VOICE-OVER: MY GOOD FRIEND
PEDRO EVIA IS ONE

10:47.166 --> 10:50.900 align:start position:10% line:84.67% size:80%
OF THE LEADERS OF THAT MOVEMENT.

10:50.900 --> 10:54.600 align:start position:20% line:79.33% size:60%
AT HIS RESTAURANT KU'UK,
PEDRO TREATS FOOD

10:54.600 --> 10:59.166 align:start position:20% line:79.33% size:60%
AS AN ART FORM, A MODERN
EXPRESSION OF THE PAST.

10:59.166 --> 11:01.166 align:start position:10% line:79.33% size:55%
WHAT DO YOU THINK THAT
SEPARATES THE YUCATAN

11:01.166 --> 11:02.666 align:start position:10% line:79.33% size:32.5%
FROM THE REST
OF THE COUNTRY?

11:02.666 --> 11:05.800 align:start position:30% line:79.33% size:60%
WE ARE A VERY PARTICULAR
KIND OF PEOPLE.

11:05.800 --> 11:09.400 align:start position:30% line:74% size:52.5%
WE HAVE THIS INTEREST
FOR ARTS AND MUSIC
OF COURSE.

11:09.400 --> 11:10.800 align:start position:10% line:84.67% size:35%
VERY ARTISTIC.

11:10.800 --> 11:12.066 align:start position:30% line:84.67% size:35%
VERY ROMANTIC.

11:12.066 --> 11:13.400 align:start position:32.5% line:79.33% size:27.5%
WE HAVE OUR
OWN IDENTITIES.

11:13.400 --> 11:16.333 align:start position:20% line:79.33% size:50%
IN FACT, PEDRO IS SO
PROUD ABOUT YUCATAN

11:16.333 --> 11:19.200 align:start position:27.5% line:79.33% size:35%
AND ESPECIALLY
ABOUT MERIDA THAT HE DECIDED

11:19.200 --> 11:22.633 align:start position:22.5% line:79.33% size:45%
THAT MERIDA NEEDED
TO HAVE TOP-NOTCH RESTAURANTS

11:22.633 --> 11:25.300 align:start position:12.5% line:84.67% size:77.5%
LIKE PARIS OR ROME OR NEW YORK.

11:25.300 --> 11:28.033 align:start position:10% line:79.33% size:67.5%
BECAUSE HE LOVES IT SO MUCH
AND HE KNOWS IT SO MUCH,

11:28.033 --> 11:31.166 align:start position:35% line:79.33% size:32.5%
HE'S FIGHTING
FOR THAT RIGHTFUL PLACE

11:31.166 --> 11:33.933 align:start position:22.5% line:84.67% size:57.5%
FOR THE FOOD OF MERIDA.

11:33.933 --> 11:36.833 align:start position:22.5% line:79.33% size:52.5%
FOOD CAN BE SOMETHING
THAT NURTURES A FAMILY,

11:36.833 --> 11:39.900 align:start position:22.5% line:79.33% size:45%
AND IT CAN ALSO BE
AN ARTISTIC EXPRESSION,

11:39.900 --> 11:42.100 align:start position:30% line:79.33% size:40%
AND ONE OF THOSE
EXPRESSIONS IS AN HOMAGE

11:42.100 --> 11:44.733 align:start position:20% line:79.33% size:50%
TO THE MAYAN CULTURE
AND THEIR RELATIONSHIP

11:44.733 --> 11:46.133 align:start position:30% line:84.67% size:30%
TO THE LAND.

11:46.133 --> 11:48.633 align:start position:20% line:79.33% size:52.5%
THE HARMONY OF EARTH,
VEGETABLES, CORN,

11:48.633 --> 11:51.300 align:start position:20% line:79.33% size:55%
AND THOSE WHO LABOR TO
CREATE OUR FOOD COMES

11:51.300 --> 11:55.433 align:start position:10% line:79.33% size:75%
TOGETHER IN AN ANCIENT GROWING
TECHNIQUE CALLED LA MILPA.

11:55.433 --> 12:00.533 align:start position:20% line:79.33% size:62.5%
WITH SOME WATER AND CARE,
A BOUNTY IS REALIZED.

12:00.533 --> 12:01.666 align:start position:10% line:79.33% size:52.5%
SO WHAT'S IT MADE OF?
IT'S, UH--

12:01.666 --> 12:02.966 align:start position:45% line:79.33% size:12.5%
CORN.
OK.

12:02.966 --> 12:04.133 align:start position:37.5% line:84.67% size:25%
AND HERBS.

12:04.133 --> 12:05.266 align:start position:10% line:84.67% size:32.5%
LIKE A CRISP.

12:05.266 --> 12:06.700 align:start position:10% line:84.67% size:60%
COMO UNA TORTILLA CRISP.

12:06.700 --> 12:07.833 align:start position:10% line:84.67% size:52.5%
WHAT ARE THESE DROPS?

12:07.833 --> 12:09.066 align:start position:40% line:79.33% size:42.5%
UH, THE DROPS ARE
A GEL.

12:09.066 --> 12:10.933 align:start position:10% line:79.33% size:10%
GEL.
MADE WITH GRASS.

12:10.933 --> 12:12.000 align:start position:10% line:84.67% size:10%
YES.

12:12.000 --> 12:13.866 align:start position:10% line:84.67% size:20%
[CRUNCH]

12:13.866 --> 12:15.866 align:start position:10% line:84.67% size:10%
MMM.

12:15.866 --> 12:17.000 align:start position:10% line:79.33% size:10%
MMM!

12:17.000 --> 12:20.800 align:start position:10% line:79.33% size:40%
IT'S LIKE SAVORY
AND A LITTLE SALTY.

12:20.800 --> 12:22.400 align:start position:10% line:79.33% size:30%
LET ME TASTE
THE DROPS OF WATER.

12:25.866 --> 12:28.000 align:start position:10% line:84.67% size:10%
MMM!

12:28.000 --> 12:29.533 align:start position:10% line:84.67% size:25%
DELICIOUS.

12:29.533 --> 12:31.766 align:start position:10% line:79.33% size:10%
HMM.
INCREDIBLE.

12:31.766 --> 12:35.166 align:start position:20% line:79.33% size:45%
ONE OF THE REASONS
WHY I THINK MEXICO HAS SUCH

12:35.166 --> 12:37.933 align:start position:20% line:79.33% size:50%
A PHENOMENAL CUISINE
BECAUSE IT HAS

12:37.933 --> 12:40.733 align:start position:20% line:79.33% size:47.5%
TRADITIONAL PILLARS
ON WHICH IT STANDS,

12:40.733 --> 12:44.633 align:start position:20% line:79.33% size:50%
BUT IT ALSO OPENS UP
THE DOOR LETS NEW AIR IN

12:44.633 --> 12:47.266 align:start position:20% line:79.33% size:55%
BECAUSE A CUISINE THAT
DOESN'T TRY NEW THINGS

12:47.266 --> 12:50.500 align:start position:20% line:79.33% size:47.5%
SORT OF SUFFOCATES,
SO IT JUST EXPANDS

12:50.500 --> 12:52.500 align:start position:20% line:84.67% size:45%
ITS POSSIBILITIES.

12:52.500 --> 12:53.733 align:start position:10% line:84.67% size:37.5%
GRACIAS, PEDRO.

12:53.733 --> 12:54.966 align:start position:40% line:84.67% size:40%
[SPEAKS SPANISH]

12:57.433 --> 12:58.966 align:start position:20% line:79.33% size:52.5%
PATI: AS THE SUN SETS
IN MERIDA,

12:58.966 --> 13:00.866 align:start position:22.5% line:84.67% size:57.5%
THE CANTINA DOORS OPEN.

13:00.866 --> 13:03.666 align:start position:30% line:84.67% size:35%
[BAND PLAYING]

13:03.666 --> 13:06.700 align:start position:20% line:79.33% size:45%
THE CITY OF MERIDA
LOVES ITS NIGHTLIFE.

13:06.700 --> 13:09.333 align:start position:20% line:79.33% size:60%
CANTINAS LIKE LA NEGRITA
ARE ALL ABOUT GOOD TIMES

13:09.333 --> 13:11.233 align:start position:20% line:84.67% size:60%
WITH FRIENDS AND FAMILY.

13:11.233 --> 13:15.200 align:start position:20% line:79.33% size:37.5%
MUSIC, DANCING,
AND OF COURSE FOOD.

13:15.200 --> 13:18.233 align:start position:17.5% line:79.33% size:55%
CANTINA FOOD IS ALWAYS
A STAPLE OF THE NIGHTLIFE.

13:18.233 --> 13:20.933 align:start position:20% line:79.33% size:47.5%
BOTANAS, OR SNACKS,
ARE SERVED WITH DRINKS

13:20.933 --> 13:23.600 align:start position:20% line:79.33% size:40%
AND USUALLY FREE
OR VERY, VERY CHEAP.

13:23.600 --> 13:26.066 align:start position:10% line:84.67% size:70%
PAPADZULES, TACOS, TAMALES--

13:26.066 --> 13:29.233 align:start position:25% line:79.33% size:35%
DELICIOUS FUEL
BETWEEN DRINKS AND DANCING.

13:29.233 --> 13:31.300 align:start position:20% line:84.67% size:50%
[SINGING IN SPANISH]

13:35.000 --> 13:38.266 align:start position:22.5% line:79.33% size:45%
A FEW BLOCKS AWAY,
CHEF DAVID CETINA IS KEEPING

13:38.266 --> 13:42.500 align:start position:20% line:74% size:52.5%
THE BOTANAS TRADITION
ALIVE AT HIS CANTINA
LA PROSPERIDAD.

13:42.500 --> 13:45.966 align:start position:25% line:79.33% size:37.5%
DAVID CETINA IS
A WONDERFUL CHEF IN MERIDA.

13:45.966 --> 13:48.700 align:start position:20% line:79.33% size:35%
HE LOVES DOING
TRADITIONAL DISHES

13:48.700 --> 13:51.833 align:start position:20% line:79.33% size:70%
THE WAY THEY SHOULD BE MADE,
AND HE'S JUST GOING TO

13:51.833 --> 13:55.000 align:start position:30% line:79.33% size:25%
EXECUTE IT
IN THE MOST DELICIOUS WAY.

13:55.000 --> 13:57.700 align:start position:25% line:79.33% size:45%
I'VE HEARD SO MUCH
ABOUT THE EMPANADAS,

13:57.700 --> 14:00.133 align:start position:30% line:79.33% size:55%
BUT THE ONE THING I'M,
LIKE, COMPLETELY IN LOVE

14:00.133 --> 14:02.266 align:start position:25% line:79.33% size:30%
WITH IS YOUR
BEAUTIFUL CHEF COAT.

14:07.033 --> 14:09.466 align:start position:30% line:10% size:30%
WOW! I MEAN,
LOOK AT THIS!

14:09.466 --> 14:10.666 align:start position:25% line:79.33% size:22.5%
IT'S LIKE
A PIECE OF ART, HUH?

14:10.666 --> 14:12.966 align:start position:10% line:84.67% size:40%
[SPEAKS SPANISH]

14:12.966 --> 14:14.366 align:start position:35% line:10% size:30%
A 4-MONTH...

14:14.366 --> 14:15.533 align:start position:10% line:84.67% size:7.5%
SÍ.

14:15.533 --> 14:16.800 align:start position:10% line:84.67% size:40%
[SPEAKS SPANISH]

14:16.800 --> 14:20.333 align:start position:30% line:79.33% size:57.5%
I'M IN AWE OF THE CHEF,
IN AWE OF THE COAT,

14:20.333 --> 14:21.666 align:start position:30% line:79.33% size:35%
AND I'VE HEARD
INCREDIBLE THINGS

14:21.666 --> 14:24.866 align:start position:30% line:74% size:25%
ABOUT YOUR
FOOD, ESPECIALLY
THESE EMPANADAS.

14:24.866 --> 14:27.066 align:start position:10% line:79.33% size:22.5%
EMPANADAS
DE QUESO CON CHAYA.

14:27.066 --> 14:28.033 align:start position:40% line:10% size:7.5%
OK.

14:33.666 --> 14:35.100 align:start position:40% line:10% size:15%
CHAYA.

14:35.100 --> 14:37.466 align:start position:20% line:10% size:55%
CHAYA IS SO DELICIOUS,
WHICH IS LIKE

14:37.466 --> 14:39.700 align:start position:20% line:10% size:45%
WATERCRESS SPINACH
BUT A LOCAL HERB.

15:01.200 --> 15:04.366 align:start position:25% line:10% size:32.5%
OK. SO WHAT'S
WITH THE EDAM CHEESE
IN YUCATAN?

15:04.366 --> 15:06.000 align:start position:30% line:10% size:30%
WHY IS IT SO
ROOTED HERE?

15:21.200 --> 15:23.200 align:start position:30% line:10% size:57.5%
AND THEN WHEN THEY CAME
TO VISIT, THEY WOULD

15:23.200 --> 15:24.266 align:start position:32.5% line:10% size:37.5%
BRING THE EDAM?

15:30.266 --> 15:32.066 align:start position:27.5% line:10% size:32.5%
THAT'S REALLY
NICE AND GENEROUS.

15:34.466 --> 15:35.766 align:start position:40% line:10% size:7.5%
SÍ.

15:41.233 --> 15:42.933 align:start position:20% line:79.33% size:70%
PATI, VOICE-OVER: OF COURSE,
THE MOST IMPORTANT STEP

15:42.933 --> 15:45.566 align:start position:20% line:84.67% size:52.5%
IN EMPANADA MAKING...

15:45.566 --> 15:47.900 align:start position:20% line:84.67% size:50%
A BUBBLING HOT BATH.

15:52.366 --> 15:54.300 align:start position:30% line:84.67% size:57.5%
[PATI SPEAKING SPANISH]

15:54.300 --> 15:55.433 align:start position:10% line:84.67% size:15%
CLARO.

15:57.100 --> 15:58.333 align:start position:10% line:84.67% size:20%
GRACIAS.

15:58.333 --> 15:59.666 align:start position:30% line:79.33% size:50%
YOU CAN SEE MY MOUTH
WATER RIGHT NOW, RIGHT?

15:59.666 --> 16:00.900 align:start position:10% line:84.67% size:12.5%
YEAH!

16:03.833 --> 16:05.900 align:start position:10% line:79.33% size:10%
MMM!
MMM!

16:05.900 --> 16:08.300 align:start position:27.5% line:79.33% size:22.5%
THE MASA,
IT'S ALMOST SWEET,

16:08.300 --> 16:09.866 align:start position:30% line:79.33% size:32.5%
AND THE CHAYA
IS BITTER,

16:09.866 --> 16:13.333 align:start position:32.5% line:10% size:35%
BUT THE CHEESE
IS VERY STRONG.

16:18.066 --> 16:19.833 align:start position:40% line:10% size:40%
[SPEAKS SPANISH]

16:19.833 --> 16:20.966 align:start position:10% line:10% size:20%
GRACIAS.

16:25.066 --> 16:26.500 align:start position:47.5% line:10% size:7.5%
SÍ.

16:26.500 --> 16:28.566 align:start position:10% line:79.33% size:62.5%
PATI, VOICE-OVER: ANOTHER
OF DAVID'S BOTANA SPECIALTIES,

16:28.566 --> 16:32.833 align:start position:12.5% line:79.33% size:77.5%
KIBI, IS AN ODE TO THE LEBANESE
POPULATION IN MERIDA.

16:32.833 --> 16:36.000 align:start position:35% line:79.33% size:30%
GROUND PORK,
BULGUR WHEAT, CHOPPED MINT,

16:36.000 --> 16:38.666 align:start position:32.5% line:79.33% size:37.5%
ONIONS, PEPPER,
AND GARLIC,

16:38.666 --> 16:40.266 align:start position:17.5% line:84.67% size:67.5%
AND YOU KNOW WHERE IT GOES.

16:46.500 --> 16:48.566 align:start position:10% line:84.67% size:10%
MMM.

16:48.566 --> 16:51.933 align:start position:12.5% line:10% size:37.5%
THIS IS CRUNCHY
AND VERY SAVORY.

17:00.300 --> 17:02.066 align:start position:10% line:10% size:22.5%
QUE RICO.

17:02.066 --> 17:04.333 align:start position:10% line:79.33% size:50%
I'M REALLY SURPRISED
AT HOW THIS BLEND

17:04.333 --> 17:06.233 align:start position:12.5% line:79.33% size:37.5%
OF CULTURES HAS
EXPRESSED ITSELF

17:06.233 --> 17:08.566 align:start position:10% line:10% size:35%
SO DIFFERENTLY
FROM THE REST OF THE COUNTRY.

17:32.966 --> 17:35.766 align:start position:30% line:79.33% size:40%
MERIDA IS A CITY
THAT IS SO PROUD

17:35.766 --> 17:37.466 align:start position:20% line:84.67% size:47.5%
ABOUT ITS HERITAGE.

17:37.466 --> 17:40.400 align:start position:20% line:79.33% size:55%
IN FACT, YOU COULD SAY
THAT THE ENTIRE CITY

17:40.400 --> 17:44.066 align:start position:25% line:79.33% size:40%
OF MERIDA DANCES
TO THE BEAT OF A SINGLE DRUM,

17:44.066 --> 17:46.600 align:start position:10% line:84.67% size:67.5%
AND IT IS CALLED TRADITION,

17:46.600 --> 17:50.666 align:start position:10% line:10% size:80%
AND TRADITION IN MERIDA DICTATES
THAT EVERY MONDAY PEOPLE EAT

17:50.666 --> 17:53.566 align:start position:20% line:10% size:37.5%
PORK AND BEANS,
FRIJOL CON PUERCO.

17:53.566 --> 17:57.500 align:start position:10% line:79.33% size:70%
IT IS INCREDIBLY SATISFYING,
AND ONCE YOU EAT IT,

17:57.500 --> 17:59.933 align:start position:20% line:79.33% size:37.5%
YOU WOULD THINK
THAT A LOT OF WORK

17:59.933 --> 18:04.066 align:start position:10% line:79.33% size:55%
AND TIME WENT INTO IT,
BUT IT'S VERY, VERY SIMPLE.

18:04.066 --> 18:07.933 align:start position:32.5% line:79.33% size:37.5%
IN HERE, I HAVE
TWO POUNDS OF BLACK BEANS

18:07.933 --> 18:11.200 align:start position:22.5% line:79.33% size:52.5%
AND 6 LITERS OF WATER
THAT HAVE BEEN COOKING

18:11.200 --> 18:14.366 align:start position:30% line:79.33% size:42.5%
WITH NOTHING ELSE
FOR 45 MINUTES.

18:14.366 --> 18:16.233 align:start position:20% line:79.33% size:47.5%
SO THEY'RE STARTING
TO GET TENDER,

18:16.233 --> 18:19.400 align:start position:20% line:79.33% size:37.5%
AND YOU CAN SEE
THE BLACK BEAN BROTH.

18:19.400 --> 18:22.066 align:start position:30% line:79.33% size:42.5%
IT'S JUST SO INKY
AND SO RICH,

18:22.066 --> 18:24.400 align:start position:10% line:79.33% size:70%
AND THERE'S NOTHING IN THERE
BUT THE BLACK BEANS

18:24.400 --> 18:27.266 align:start position:20% line:79.33% size:35%
AND THE WATER,
AND AT THIS POINT,

18:27.266 --> 18:31.800 align:start position:20% line:79.33% size:40%
ADD A TABLESPOON
OF KOSHER SEA SALT.

18:31.800 --> 18:34.900 align:start position:20% line:79.33% size:60%
YOU CAN ADD THE SALT NOW
BECAUSE SINCE THE BEANS

18:34.900 --> 18:37.233 align:start position:20% line:79.33% size:50%
ARE PARTIALLY COOKED
THEY WON'T TOUGHEN.

18:37.233 --> 18:39.000 align:start position:20% line:79.33% size:47.5%
IF YOU ADD THE SALT
IN THE BEGINNING,

18:39.000 --> 18:40.733 align:start position:20% line:84.67% size:60%
THEY'RE GOING TO HARDEN.

18:40.733 --> 18:44.500 align:start position:20% line:79.33% size:50%
I HAVE HERE 4 SPRIGS
OF FRESH EPAZOTE LEAVES.

18:44.500 --> 18:48.000 align:start position:12.5% line:84.67% size:77.5%
THEY HAVE A VERY STRONG, CLEAN,

18:48.000 --> 18:50.966 align:start position:20% line:79.33% size:55%
SORT OF PUNGENT TASTE,
AND THEY'RE A GREAT MATCH

18:50.966 --> 18:52.533 align:start position:30% line:84.67% size:42.5%
WITH BLACK BEANS.

18:52.533 --> 18:55.100 align:start position:20% line:79.33% size:45%
JUST DROPPING THEM
IN THERE,

18:55.100 --> 18:57.800 align:start position:20% line:79.33% size:47.5%
AND THEN I'M ADDING
ONE FULL ONION.

18:57.800 --> 19:01.033 align:start position:30% line:79.33% size:40%
I CUT IT IN HALF
AND LEFT THE ENDS INTACT

19:01.033 --> 19:03.233 align:start position:22.5% line:79.33% size:57.5%
SO THAT THE HALF ONIONS
WILL STAY TOGETHER

19:03.233 --> 19:05.433 align:start position:12.5% line:84.67% size:77.5%
THROUGHOUT THE COOKING PROCESS.

19:05.433 --> 19:08.533 align:start position:10% line:79.33% size:65%
THIS IS SUCH A TRADITIONAL
COMBINATION OF FLAVORS.

19:08.533 --> 19:11.533 align:start position:35% line:79.33% size:30%
THE EPAZOTE,
BLACK BEANS, AND ONION GO

19:11.533 --> 19:14.800 align:start position:20% line:79.33% size:52.5%
REALLY WELL TOGETHER,
AND THEN I HAVE

19:14.800 --> 19:19.700 align:start position:22.5% line:79.33% size:52.5%
A PORK BUTT CUT INTO,
LIKE, ONE- TO TWO-INCH CHUNKS.

19:19.700 --> 19:21.433 align:start position:20% line:84.67% size:62.5%
ADDING THE MEAT IN THERE.

19:21.433 --> 19:25.600 align:start position:22.5% line:79.33% size:57.5%
THEN YOU JUST COVER IT,
AND WITH THE LID

19:25.600 --> 19:27.633 align:start position:20% line:79.33% size:45%
PARTIALLY COVERED,
YOU'RE JUST GONNA COOK IT

19:27.633 --> 19:29.333 align:start position:22.5% line:79.33% size:57.5%
FOR AN HOUR AND A HALF,
WHICH SHOULD GIVE YOU

19:29.333 --> 19:31.733 align:start position:20% line:79.33% size:47.5%
ENOUGH TIME TO READ
A BOOK OR TO MAKE YOUR

19:31.733 --> 19:34.900 align:start position:10% line:79.33% size:70%
DESSERT LIKE I'M GONNA MAKE,
A MANGO POUNDCAKE.

19:37.333 --> 19:39.366 align:start position:32.5% line:10% size:37.5%
LET ME SHOW YOU
HOW YOU MAKE IT.

19:39.366 --> 19:43.000 align:start position:30% line:10% size:40%
I'M GOING TO ADD
1 3/4 CUPS

19:43.000 --> 19:46.266 align:start position:10% line:84.67% size:70%
OF FRESHLY DICED RIPE MANGO.

19:46.266 --> 19:49.633 align:start position:32.5% line:79.33% size:35%
SO IT IS ABOUT
TWO BIG MANGOS.

19:49.633 --> 19:51.733 align:start position:32.5% line:79.33% size:32.5%
ADD A 1/4 CUP
OF BUTTERMILK,

19:51.733 --> 19:53.400 align:start position:10% line:84.67% size:72.5%
A TEASPOON OF ALMOND EXTRACT,

19:53.400 --> 19:56.966 align:start position:20% line:79.33% size:35%
AND A TEASPOON
OF VANILLA EXTRACT.

19:56.966 --> 19:59.300 align:start position:20% line:79.33% size:50%
AND THEN WE'RE GOING
TO PURÉE THESE

19:59.300 --> 20:01.500 align:start position:20% line:84.67% size:60%
UNTIL COMPLETELY SMOOTH.

20:01.500 --> 20:03.333 align:start position:20% line:79.33% size:40%
IT IS INCREDIBLE
EVERYTHING YOU CAN DO

20:03.333 --> 20:06.366 align:start position:20% line:79.33% size:35%
WITH A BLENDER
FROM SAUCES TO SALSAS

20:06.366 --> 20:09.700 align:start position:20% line:79.33% size:52.5%
TO SOUPS TO SMOOTHIES
TO YOUR POUNDCAKE.

20:12.700 --> 20:15.766 align:start position:27.5% line:79.33% size:47.5%
TO MAKE THE BATTER,
I START WITH A STICK OF BUTTER.

20:15.766 --> 20:18.200 align:start position:20% line:79.33% size:32.5%
AND I'M USING
ALREADY SOFT BUTTER.

20:23.100 --> 20:25.266 align:start position:20% line:79.33% size:47.5%
NOW THAT THE BUTTER
IS VERY CREAMY,

20:25.266 --> 20:28.966 align:start position:20% line:79.33% size:40%
I'M GOING TO ADD
1 1/3 CUPS OF SUGAR,

20:28.966 --> 20:32.833 align:start position:10% line:79.33% size:70%
AND ONCE THAT GETS VERY WELL
MIXED AND CREAMY AGAIN,

20:32.833 --> 20:34.700 align:start position:10% line:84.67% size:65%
I'M GOING TO ADD TWO EGGS.

20:41.266 --> 20:44.966 align:start position:10% line:79.33% size:75%
AND AS THIS CONTINUES TO BEAT,
I'M GOING TO ADD

20:44.966 --> 20:48.800 align:start position:20% line:84.67% size:47.5%
2 1/2 CUPS OF FLOUR

20:48.800 --> 20:51.300 align:start position:20% line:84.67% size:47.5%
AND THEN 1 TEASPOON

20:51.300 --> 20:53.600 align:start position:30% line:84.67% size:40%
OF BAKING POWDER

20:53.600 --> 20:57.533 align:start position:30% line:79.33% size:35%
AND 1 TEASPOON
OF BAKING SODA...

20:57.533 --> 21:00.633 align:start position:20% line:84.67% size:50%
AND A PINCH OF SALT.

21:00.633 --> 21:03.166 align:start position:20% line:79.33% size:50%
AND THEN YOU'RE JUST
GONNA MIX THAT UP

21:03.166 --> 21:05.600 align:start position:30% line:79.33% size:35%
WITH YOUR HAND
OR A WHISK,

21:05.600 --> 21:09.033 align:start position:20% line:79.33% size:62.5%
AND THEN ALTERNATE ADDING
YOUR WET INGREDIENTS

21:09.033 --> 21:11.633 align:start position:22.5% line:79.33% size:50%
FROM THE MANGO PURÉE
AND THE DRY INGREDIENTS

21:11.633 --> 21:14.600 align:start position:20% line:79.33% size:45%
FROM THE FLOUR MIX
INTO THIS BUTTER,

21:14.600 --> 21:16.233 align:start position:20% line:84.67% size:47.5%
SUGAR, EGG MIXTURE.

21:20.700 --> 21:24.400 align:start position:22.5% line:79.33% size:45%
FIRST OF ALL, LOOK
AT THE COLOR OF THIS BATTER.

21:24.400 --> 21:25.766 align:start position:20% line:84.67% size:45%
IT IS SO MANGOISH.

21:25.766 --> 21:27.933 align:start position:20% line:79.33% size:47.5%
IT IS SO DELICIOUS.

21:27.933 --> 21:30.666 align:start position:10% line:79.33% size:50%
THE BATTER GOES INTO
A BUTTERED AND FLOURED PAN,

21:30.666 --> 21:31.866 align:start position:30% line:79.33% size:42.5%
AND I'M GONNA PUT
IT IN THE OVEN

21:31.866 --> 21:36.233 align:start position:32.5% line:79.33% size:35%
AT 350 DEGREES
FOR 30 MINUTES.

21:36.233 --> 21:40.066 align:start position:20% line:79.33% size:55%
THE LAST THING WE NEED
IS A CHILTOMATE,

21:40.066 --> 21:44.866 align:start position:10% line:79.33% size:60%
AND A CHILTOMATE IS JUST
A BASIC YUCATECAN TOMATO SAUCE

21:44.866 --> 21:48.200 align:start position:20% line:79.33% size:32.5%
THAT THEY USE
TO EAT EVERYTHING.

21:48.200 --> 21:50.400 align:start position:20% line:79.33% size:45%
I START BY PUTTING
3 RIPE ROMA TOMATOES

21:50.400 --> 21:52.100 align:start position:32.5% line:84.67% size:37.5%
ON A HOT COMAL.

21:52.100 --> 21:54.200 align:start position:20% line:79.33% size:52.5%
AND THEN I'M GOING TO
ADD ONE OF THESE

21:54.200 --> 21:57.200 align:start position:10% line:84.67% size:75%
SPICY LITTLE GUYS, A HABANERO,

21:57.200 --> 22:00.866 align:start position:20% line:84.67% size:60%
1/4 OF THIS WHITE ONION,

22:00.866 --> 22:03.666 align:start position:10% line:79.33% size:65%
AND ALL OF THE INGREDIENTS
ARE GOING TO CHAR

22:03.666 --> 22:06.233 align:start position:22.5% line:84.67% size:57.5%
FOR ABOUT 8-10 MINUTES.

22:06.233 --> 22:09.466 align:start position:20% line:79.33% size:62.5%
I'LL FLIP THEM SO THEY'LL
CHAR ON ALL SIDES.

22:09.466 --> 22:11.133 align:start position:20% line:79.33% size:45%
WHEN THEY'RE DONE,
THEY'LL BE READY TO BE

22:11.133 --> 22:12.600 align:start position:20% line:84.67% size:62.5%
MASHED UP IN A MOLCAJETE,

22:12.600 --> 22:14.566 align:start position:22.5% line:79.33% size:57.5%
AND I KNOW JUST THE GUY
FOR THE JOB--

22:14.566 --> 22:16.100 align:start position:30% line:84.67% size:30%
MY SON JUJU.

22:16.100 --> 22:18.400 align:start position:40% line:84.67% size:45%
[SPEAKING SPANISH]

22:18.400 --> 22:20.533 align:start position:37.5% line:84.67% size:25%
¿SÍ? YEAH.

22:20.533 --> 22:21.533 align:start position:40% line:79.33% size:30%
THIS IS WHAT
WE'RE GONNA DO.

22:23.833 --> 22:24.866 align:start position:50% line:10% size:12.5%
YEAH.

22:27.266 --> 22:28.333 align:start position:50% line:10% size:17.5%
MASHER?

22:31.366 --> 22:32.566 align:start position:47.5% line:10% size:7.5%
OK.

22:32.566 --> 22:33.900 align:start position:10% line:10% size:55%
SO IT'S THE MOLCAJETE,
TEJOLETE.

22:33.900 --> 22:36.000 align:start position:10% line:79.33% size:60%
WHATEVER I ADD IN THERE,
YOU JUST HAVE TO

22:36.000 --> 22:38.966 align:start position:10% line:84.67% size:32.5%
MASH IT AWAY.

22:38.966 --> 22:41.200 align:start position:47.5% line:79.33% size:7.5%
OK.
¿SÍ?

22:41.200 --> 22:43.666 align:start position:10% line:79.33% size:42.5%
IT'S A LITTLE BIT
HOT STILL.

22:43.666 --> 22:46.666 align:start position:10% line:79.33% size:45%
YOU KNOW, CHARRING
OR ROASTING HABANERO

22:46.666 --> 22:48.100 align:start position:10% line:84.67% size:45%
TAMES IT A LITTLE.

22:48.100 --> 22:49.333 align:start position:40% line:79.33% size:25%
SHOULD PUT
THE WHOLE THING.

22:49.333 --> 22:50.633 align:start position:10% line:79.33% size:40%
THE WHOLE THING?
YEAH.

22:50.633 --> 22:53.000 align:start position:10% line:79.33% size:30%
YOU'RE SURE?
YES.

22:53.000 --> 22:54.433 align:start position:10% line:79.33% size:50%
WE'RE GONNA SEE WHAT
YOUR BROTHERS THINK

22:54.433 --> 22:56.300 align:start position:10% line:79.33% size:30%
ABOUT ADDING
THE WHOLE HABANERO.

22:56.300 --> 22:57.933 align:start position:10% line:84.67% size:50%
SHOULD WE WARN THEM?

22:57.933 --> 22:59.433 align:start position:40% line:84.67% size:20%
MMM, NO.

22:59.433 --> 23:01.166 align:start position:10% line:79.33% size:30%
LOOK AT THAT
MISCHIEVOUS FACE.

23:04.000 --> 23:05.966 align:start position:10% line:79.33% size:27.5%
SAMI: HOLA.
HEY!

23:05.966 --> 23:07.500 align:start position:20% line:84.67% size:45%
[SPEAKING SPANISH]

23:07.500 --> 23:08.666 align:start position:25% line:79.33% size:42.5%
PATI, VOICE-OVER:
THE PORK AND BEANS ARE READY,

23:08.666 --> 23:11.733 align:start position:30% line:79.33% size:30%
AND I'M SURE
MY BOYS ARE, TOO.

23:11.733 --> 23:13.233 align:start position:20% line:84.67% size:35%
MMM, MMM, MMM.

23:13.233 --> 23:14.666 align:start position:32.5% line:79.33% size:20%
OH, THAT
SMELLS SO GOOD.

23:14.666 --> 23:16.066 align:start position:20% line:84.67% size:45%
PATI: HEH HEH. SÍ.

23:16.066 --> 23:18.566 align:start position:20% line:79.33% size:60%
YOU CAN SEE HOW THE MEAT
IS, LIKE, SO TENDER

23:18.566 --> 23:20.933 align:start position:20% line:84.67% size:45%
IT'S COMING APART.

23:20.933 --> 23:22.266 align:start position:20% line:84.67% size:40%
YOU GUYS HUNGRY?

23:22.266 --> 23:24.433 align:start position:10% line:79.33% size:12.5%
YEAH.
I'M SO HUNGRY.

23:24.433 --> 23:27.200 align:start position:20% line:79.33% size:42.5%
JUJU, TELL US HOW
SPICY THE SAUCE IS.

23:27.200 --> 23:29.200 align:start position:40% line:79.33% size:50%
FOR YOU, IT'S SPICY.
FOR ME, IT'S NOT.

23:29.200 --> 23:30.600 align:start position:30% line:84.67% size:27.5%
OH, REALLY?

23:30.600 --> 23:32.133 align:start position:22.5% line:79.33% size:52.5%
JUJU, I BET I CAN EAT
MORE OF THAT THAN YOU.

23:32.133 --> 23:33.366 align:start position:30% line:84.67% size:15%
UH-UH.

23:33.366 --> 23:34.466 align:start position:20% line:84.67% size:30%
IN ONE BITE.

23:34.466 --> 23:36.133 align:start position:10% line:84.67% size:22.5%
NO, JUJU!

23:36.133 --> 23:38.400 align:start position:10% line:84.67% size:45%
BOYS WILL BE BOYS.

23:38.400 --> 23:40.200 align:start position:10% line:79.33% size:45%
IT ALL TURNED INTO
A COMPETITION

23:40.200 --> 23:42.000 align:start position:10% line:79.33% size:37.5%
OF WHO CAN TAKE
MORE HEAT.

23:42.000 --> 23:43.200 align:start position:20% line:84.67% size:32.5%
THAT'S SPICY.

23:43.200 --> 23:46.833 align:start position:17.5% line:74% size:10%
OHH.
YOU KIDDING ME?

23:46.833 --> 23:48.500 align:start position:20% line:79.33% size:35%
IS IT ACTUALLY
THAT SPICY?

23:48.500 --> 23:49.500 align:start position:20% line:79.33% size:25%
ALL RIGHT.
I'M GONNA TRY IT.

23:49.500 --> 23:51.466 align:start position:45% line:84.67% size:10%
UNH.

23:51.466 --> 23:52.666 align:start position:20% line:84.67% size:22.5%
OH, WHOA!

23:52.666 --> 23:54.000 align:start position:40% line:79.33% size:32.5%
I HAD A PIECE
OF HABANERO.

23:54.000 --> 23:56.000 align:start position:20% line:79.33% size:30%
YEAH. THAT'S
REALLY--OH, MY GOD.

23:56.000 --> 23:58.133 align:start position:20% line:79.33% size:45%
THAT'S WAY SPICIER
THAN I EXPECTED.

24:00.633 --> 24:02.833 align:start position:10% line:84.67% size:10%
MMM.

24:02.833 --> 24:04.233 align:start position:10% line:79.33% size:45%
WHAT DO YOU THINK,
GUYS?

24:04.233 --> 24:05.433 align:start position:20% line:68.67% size:42.5%
IT'S REALLY GOOD.
IT'S REALLY GOOD,
YEAH.

24:05.433 --> 24:07.166 align:start position:27.5% line:79.33% size:25%
I LOVE IT.
YEAH?

24:07.166 --> 24:08.800 align:start position:30% line:84.67% size:42.5%
I LOVE THE SAUCE.

24:08.800 --> 24:10.400 align:start position:10% line:84.67% size:35%
MMM, MMM, MMM.

24:10.400 --> 24:12.466 align:start position:10% line:79.33% size:57.5%
IT'S, LIKE, SO FILLING,
NO, ISN'T IT?

24:12.466 --> 24:13.666 align:start position:50% line:79.33% size:12.5%
SAMI:
TOTALLY, YEAH.

24:13.666 --> 24:16.666 align:start position:10% line:79.33% size:52.5%
IT MAKES ME FEEL LIKE
I HAVE MEXICO IN A BOWL.

24:21.900 --> 24:23.100 align:start position:20% line:79.33% size:42.5%
PATI, VOICE-OVER:
WHENEVER THE BOYS ARE

24:23.100 --> 24:25.033 align:start position:30% line:79.33% size:42.5%
AROUND THE TABLE,
IT'S ALWAYS GOOD

24:25.033 --> 24:28.600 align:start position:20% line:84.67% size:55%
TO HAVE DESSERT READY.

24:28.600 --> 24:30.000 align:start position:10% line:84.67% size:52.5%
I LIKE IT WITH A LOT.

24:30.000 --> 24:31.766 align:start position:10% line:79.33% size:35%
DON'T YOU LIKE
IT WITH A LOT?

24:31.766 --> 24:33.066 align:start position:20% line:79.33% size:42.5%
PATI, VOICE-OVER:
THE FINISHING TOUCH

24:33.066 --> 24:35.633 align:start position:20% line:79.33% size:55%
ON THE MANGO POUNDCAKE
IS POWDERED SUGAR.

24:35.633 --> 24:37.233 align:start position:10% line:79.33% size:35%
DO YOU SEE HOW
SPONGY THAT IS?

24:37.233 --> 24:38.300 align:start position:32.5% line:84.67% size:37.5%
ALAN: OH, YEAH.

24:41.900 --> 24:45.900 align:start position:10% line:10% size:42.5%
ISN'T THAT, LIKE,
SPONGY RIDICULOUSNESS
IN A POUNDCAKE?

24:45.900 --> 24:47.233 align:start position:30% line:10% size:12.5%
YEAH.

24:47.233 --> 24:50.866 align:start position:10% line:10% size:50%
AND IT TASTES LITTLE
BIT LIKE BANANA BREAD.

24:50.866 --> 24:52.133 align:start position:10% line:10% size:60%
YOU CAN TASTE THE MANGO,

24:52.133 --> 24:54.600 align:start position:10% line:10% size:42.5%
AND THERE IS THAT
ALMOND EXTRACT IN THERE.

24:54.600 --> 24:56.100 align:start position:20% line:10% size:50%
YEAH. IT TASTES KIND
OF LIKE ALMOND CAKE.

24:56.100 --> 24:57.933 align:start position:10% line:10% size:42.5%
ISN'T IT A LITTLE
BIT MARZIPANY?

24:57.933 --> 24:59.200 align:start position:40% line:10% size:47.5%
SAMI: IT'S SO GOOD.

24:59.200 --> 25:00.333 align:start position:40% line:10% size:45%
IT'S REALLY SWEET.

25:00.333 --> 25:01.966 align:start position:10% line:10% size:17.5%
MM-HMM.

25:01.966 --> 25:03.600 align:start position:10% line:10% size:35%
YOU GUYS, WHAT
DO YOU THINK?

25:03.600 --> 25:05.400 align:start position:10% line:10% size:35%
PORK AND BEANS
EVERY MONDAY?

25:05.400 --> 25:06.600 align:start position:20% line:10% size:12.5%
YEAH.
YES.
MM-HMM.

25:06.600 --> 25:07.900 align:start position:10% line:10% size:22.5%
AND MANGO
POUNDCAKE, TOO?

25:07.900 --> 25:09.233 align:start position:30% line:10% size:10%
YES.
ALWAYS, YEAH.

25:09.233 --> 25:10.500 align:start position:40% line:10% size:37.5%
MANGO POUNDCAKE
FOR DESSERT.

25:23.766 --> 25:25.200 align:start position:30% line:10% size:42.5%
PATI: FOR RECIPES
AND INFORMATION

25:25.200 --> 25:27.166 align:start position:10% line:10% size:67.5%
FROM THIS EPISODE AND MORE,

25:27.166 --> 25:31.000 align:start position:10% line:10% size:80%
VISIT PATIJINIC.COM AND CONNECT.

25:31.000 --> 25:33.500 align:start position:20% line:10% size:50%
FIND ME ON FACEBOOK,
TWITTER, INSTAGRAM,

25:33.500 --> 25:35.800 align:start position:32.5% line:10% size:32.5%
AND PINTEREST
AT PATI JINICH.

25:35.800 --> 25:37.266 align:start position:35% line:10% size:25%
ANNOUNCER:
"PATI'S MEXICAN TABLE"

25:37.266 --> 25:38.566 align:start position:20% line:10% size:55%
IS MADE POSSIBLE BY...

25:40.000 --> 25:41.633 align:start position:30% line:84.67% size:42.5%
ALWAYS CONNECTED.

25:44.200 --> 25:46.333 align:start position:30% line:84.67% size:32.5%
DISCONNECT...

25:46.333 --> 25:48.933 align:start position:20% line:84.67% size:50%
AND FEEL THE MOMENT.

25:48.933 --> 25:50.900 align:start position:40% line:84.67% size:12.5%
YAAH!

25:50.900 --> 25:52.966 align:start position:20% line:84.67% size:12.5%
WHOO!

25:52.966 --> 25:56.600 align:start position:20% line:84.67% size:52.5%
POOLS OF CLEAR WATER,

25:56.600 --> 25:59.833 align:start position:20% line:84.67% size:45%
UNEXPECTED TASTES,

25:59.833 --> 26:02.900 align:start position:10% line:84.67% size:72.5%
AND PLACES YOU'VE NEVER BEEN.

26:05.833 --> 26:08.666 align:start position:10% line:84.67% size:75%
CANCÚN--LIVE IT TO BELIEVE IT.

26:08.666 --> 26:13.666 align:start position:17.5% line:10% size:67.5%
LAMORENA CHILES AND SAUCES,
AUTHENTIC MEXICAN FLAVOR.

26:13.666 --> 26:16.733 align:start position:10% line:10% size:62.5%
INTRODUCING FUD CAMPIRANO
MEXICAN CHEESES

26:16.733 --> 26:18.633 align:start position:10% line:10% size:65%
WITH RESEALABLE PACKAGING.

26:20.300 --> 26:23.833 align:start position:35% line:79.33% size:30%
THE NATIONAL
AGRICULTURAL COUNCIL...

26:23.833 --> 26:27.100 align:start position:30% line:84.67% size:25%
MEXBEST...

26:27.100 --> 26:28.833 align:start position:40% line:84.67% size:15%
AND...

26:28.833 --> 26:33.633 align:start position:10% line:74% size:70%
THE MINISTRY OF AGRICULTURE,
LIVESTOCK, RURAL DEVELOPMENT,
FISHERIES, AND FOOD.

26:33.633 --> 26:43.600 align:start position:20% line:74% size:40%
PROUD TO SUPPORT
"PATI'S MEXICAN TABLE"
ON PUBLIC TELEVISION.