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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...

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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.

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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

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OF THE LEADERS OF THAT MOVEMENT.

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AT HIS RESTAURANT KU'UK, 
PEDRO TREATS FOOD

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AS AN ART FORM, A MODERN 
EXPRESSION OF THE PAST.

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WHAT DO YOU THINK THAT 
SEPARATES THE YUCATAN

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FROM THE REST 
OF THE COUNTRY?

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WE ARE A VERY PARTICULAR 
KIND OF PEOPLE.

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WE HAVE THIS INTEREST 
FOR ARTS AND MUSIC 
OF COURSE.

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VERY ARTISTIC.

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VERY ROMANTIC.

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WE HAVE OUR 
OWN IDENTITIES.

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IN FACT, PEDRO IS SO 
PROUD ABOUT YUCATAN

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AND ESPECIALLY 
ABOUT MERIDA THAT HE DECIDED

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THAT MERIDA NEEDED 
TO HAVE TOP-NOTCH RESTAURANTS

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LIKE PARIS OR ROME OR NEW YORK.

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BECAUSE HE LOVES IT SO MUCH 
AND HE KNOWS IT SO MUCH,

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HE'S FIGHTING 
FOR THAT RIGHTFUL PLACE

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FOR THE FOOD OF MERIDA.

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FOOD CAN BE SOMETHING 
THAT NURTURES A FAMILY,

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AND IT CAN ALSO BE 
AN ARTISTIC EXPRESSION,

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AND ONE OF THOSE 
EXPRESSIONS IS AN HOMAGE

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TO THE MAYAN CULTURE 
AND THEIR RELATIONSHIP

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TO THE LAND.

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THE HARMONY OF EARTH, 
VEGETABLES, CORN,

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AND THOSE WHO LABOR TO 
CREATE OUR FOOD COMES

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TOGETHER IN AN ANCIENT GROWING 
TECHNIQUE CALLED LA MILPA.

197
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WITH SOME WATER AND CARE, 
A BOUNTY IS REALIZED.

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00:12:00,533 --> 00:12:01,666
SO WHAT'S IT MADE OF? 
IT'S, UH--

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CORN. 
OK.

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AND HERBS.

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LIKE A CRISP.

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COMO UNA TORTILLA CRISP.

203
00:12:06,700 --> 00:12:07,833
WHAT ARE THESE DROPS?

204
00:12:07,833 --> 00:12:09,066
UH, THE DROPS ARE 
A GEL.

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GEL. 
MADE WITH GRASS.

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YES.

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[CRUNCH]

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MMM.

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MMM!

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IT'S LIKE SAVORY 
AND A LITTLE SALTY.

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LET ME TASTE 
THE DROPS OF WATER.

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MMM!

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DELICIOUS.

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HMM. 
INCREDIBLE.

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00:12:31,766 --> 00:12:35,166
ONE OF THE REASONS 
WHY I THINK MEXICO HAS SUCH

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A PHENOMENAL CUISINE 
BECAUSE IT HAS

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TRADITIONAL PILLARS 
ON WHICH IT STANDS,

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00:12:40,733 --> 00:12:44,633
BUT IT ALSO OPENS UP 
THE DOOR LETS NEW AIR IN

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BECAUSE A CUISINE THAT 
DOESN'T TRY NEW THINGS

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SORT OF SUFFOCATES, 
SO IT JUST EXPANDS

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ITS POSSIBILITIES.

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GRACIAS, PEDRO.

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00:12:53,733 --> 00:12:54,966
[SPEAKS SPANISH]

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PATI: AS THE SUN SETS 
IN MERIDA,

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00:12:58,966 --> 00:13:00,866
THE CANTINA DOORS OPEN.

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00:13:00,866 --> 00:13:03,666
[BAND PLAYING]

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00:13:03,666 --> 00:13:06,700
THE CITY OF MERIDA 
LOVES ITS NIGHTLIFE.

228
00:13:06,700 --> 00:13:09,333
CANTINAS LIKE LA NEGRITA 
ARE ALL ABOUT GOOD TIMES

229
00:13:09,333 --> 00:13:11,233
WITH FRIENDS AND FAMILY.

230
00:13:11,233 --> 00:13:15,200
MUSIC, DANCING, 
AND OF COURSE FOOD.

231
00:13:15,200 --> 00:13:18,233
CANTINA FOOD IS ALWAYS 
A STAPLE OF THE NIGHTLIFE.

232
00:13:18,233 --> 00:13:20,933
BOTANAS, OR SNACKS, 
ARE SERVED WITH DRINKS

233
00:13:20,933 --> 00:13:23,600
AND USUALLY FREE 
OR VERY, VERY CHEAP.

234
00:13:23,600 --> 00:13:26,066
PAPADZULES, TACOS, TAMALES--

235
00:13:26,066 --> 00:13:29,233
DELICIOUS FUEL 
BETWEEN DRINKS AND DANCING.

236
00:13:29,233 --> 00:13:31,300
[SINGING IN SPANISH]

237
00:13:35,000 --> 00:13:38,266
A FEW BLOCKS AWAY, 
CHEF DAVID CETINA IS KEEPING

238
00:13:38,266 --> 00:13:42,500
THE BOTANAS TRADITION 
ALIVE AT HIS CANTINA 
LA PROSPERIDAD.

239
00:13:42,500 --> 00:13:45,966
DAVID CETINA IS 
A WONDERFUL CHEF IN MERIDA.

240
00:13:45,966 --> 00:13:48,700
HE LOVES DOING 
TRADITIONAL DISHES

241
00:13:48,700 --> 00:13:51,833
THE WAY THEY SHOULD BE MADE, 
AND HE'S JUST GOING TO

242
00:13:51,833 --> 00:13:55,000
EXECUTE IT 
IN THE MOST DELICIOUS WAY.

243
00:13:55,000 --> 00:13:57,700
I'VE HEARD SO MUCH 
ABOUT THE EMPANADAS,

244
00:13:57,700 --> 00:14:00,133
BUT THE ONE THING I'M, 
LIKE, COMPLETELY IN LOVE

245
00:14:00,133 --> 00:14:02,266
WITH IS YOUR 
BEAUTIFUL CHEF COAT.

246
00:14:07,033 --> 00:14:09,466
WOW! I MEAN, 
LOOK AT THIS!

247
00:14:09,466 --> 00:14:10,666
IT'S LIKE 
A PIECE OF ART, HUH?

248
00:14:10,666 --> 00:14:12,966
[SPEAKS SPANISH]

249
00:14:12,966 --> 00:14:14,366
A 4-MONTH...

250
00:14:14,366 --> 00:14:15,533
SÍ.

251
00:14:15,533 --> 00:14:16,800
[SPEAKS SPANISH]

252
00:14:16,800 --> 00:14:20,333
I'M IN AWE OF THE CHEF, 
IN AWE OF THE COAT,

253
00:14:20,333 --> 00:14:21,666
AND I'VE HEARD 
INCREDIBLE THINGS

254
00:14:21,666 --> 00:14:24,866
ABOUT YOUR 
FOOD, ESPECIALLY 
THESE EMPANADAS.

255
00:14:24,866 --> 00:14:27,066
EMPANADAS 
DE QUESO CON CHAYA.

256
00:14:27,066 --> 00:14:28,033
OK.

257
00:14:33,666 --> 00:14:35,100
CHAYA.

258
00:14:35,100 --> 00:14:37,466
CHAYA IS SO DELICIOUS, 
WHICH IS LIKE

259
00:14:37,466 --> 00:14:39,700
WATERCRESS SPINACH 
BUT A LOCAL HERB.

260
00:15:01,200 --> 00:15:04,366
OK. SO WHAT'S 
WITH THE EDAM CHEESE 
IN YUCATAN?

261
00:15:04,366 --> 00:15:06,000
WHY IS IT SO 
ROOTED HERE?

262
00:15:21,200 --> 00:15:23,200
AND THEN WHEN THEY CAME 
TO VISIT, THEY WOULD

263
00:15:23,200 --> 00:15:24,266
BRING THE EDAM?

264
00:15:30,266 --> 00:15:32,066
THAT'S REALLY 
NICE AND GENEROUS.

265
00:15:34,466 --> 00:15:35,766
SÍ.

266
00:15:41,233 --> 00:15:42,933
PATI, VOICE-OVER: OF COURSE, 
THE MOST IMPORTANT STEP

267
00:15:42,933 --> 00:15:45,566
IN EMPANADA MAKING...

268
00:15:45,566 --> 00:15:47,900
A BUBBLING HOT BATH.

269
00:15:52,366 --> 00:15:54,300
[PATI SPEAKING SPANISH]

270
00:15:54,300 --> 00:15:55,433
CLARO.

271
00:15:57,100 --> 00:15:58,333
GRACIAS.

272
00:15:58,333 --> 00:15:59,666
YOU CAN SEE MY MOUTH 
WATER RIGHT NOW, RIGHT?

273
00:15:59,666 --> 00:16:00,900
YEAH!

274
00:16:03,833 --> 00:16:05,900
MMM! 
MMM!

275
00:16:05,900 --> 00:16:08,300
THE MASA, 
IT'S ALMOST SWEET,

276
00:16:08,300 --> 00:16:09,866
AND THE CHAYA 
IS BITTER,

277
00:16:09,866 --> 00:16:13,333
BUT THE CHEESE 
IS VERY STRONG.

278
00:16:18,066 --> 00:16:19,833
[SPEAKS SPANISH]

279
00:16:19,833 --> 00:16:20,966
GRACIAS.

280
00:16:25,066 --> 00:16:26,500
SÍ.

281
00:16:26,500 --> 00:16:28,566
PATI, VOICE-OVER: ANOTHER 
OF DAVID'S BOTANA SPECIALTIES,

282
00:16:28,566 --> 00:16:32,833
KIBI, IS AN ODE TO THE LEBANESE 
POPULATION IN MERIDA.

283
00:16:32,833 --> 00:16:36,000
GROUND PORK, 
BULGUR WHEAT, CHOPPED MINT,

284
00:16:36,000 --> 00:16:38,666
ONIONS, PEPPER, 
AND GARLIC,

285
00:16:38,666 --> 00:16:40,266
AND YOU KNOW WHERE IT GOES.

286
00:16:46,500 --> 00:16:48,566
MMM.

287
00:16:48,566 --> 00:16:51,933
THIS IS CRUNCHY 
AND VERY SAVORY.

288
00:17:00,300 --> 00:17:02,066
QUE RICO.

289
00:17:02,066 --> 00:17:04,333
I'M REALLY SURPRISED 
AT HOW THIS BLEND

290
00:17:04,333 --> 00:17:06,233
OF CULTURES HAS 
EXPRESSED ITSELF

291
00:17:06,233 --> 00:17:08,566
SO DIFFERENTLY 
FROM THE REST OF THE COUNTRY.

292
00:17:32,966 --> 00:17:35,766
MERIDA IS A CITY 
THAT IS SO PROUD

293
00:17:35,766 --> 00:17:37,466
ABOUT ITS HERITAGE.

294
00:17:37,466 --> 00:17:40,400
IN FACT, YOU COULD SAY 
THAT THE ENTIRE CITY

295
00:17:40,400 --> 00:17:44,066
OF MERIDA DANCES 
TO THE BEAT OF A SINGLE DRUM,

296
00:17:44,066 --> 00:17:46,600
AND IT IS CALLED TRADITION,

297
00:17:46,600 --> 00:17:50,666
AND TRADITION IN MERIDA DICTATES 
THAT EVERY MONDAY PEOPLE EAT

298
00:17:50,666 --> 00:17:53,566
PORK AND BEANS, 
FRIJOL CON PUERCO.

299
00:17:53,566 --> 00:17:57,500
IT IS INCREDIBLY SATISFYING, 
AND ONCE YOU EAT IT,

300
00:17:57,500 --> 00:17:59,933
YOU WOULD THINK 
THAT A LOT OF WORK

301
00:17:59,933 --> 00:18:04,066
AND TIME WENT INTO IT, 
BUT IT'S VERY, VERY SIMPLE.

302
00:18:04,066 --> 00:18:07,933
IN HERE, I HAVE 
TWO POUNDS OF BLACK BEANS

303
00:18:07,933 --> 00:18:11,200
AND 6 LITERS OF WATER 
THAT HAVE BEEN COOKING

304
00:18:11,200 --> 00:18:14,366
WITH NOTHING ELSE 
FOR 45 MINUTES.

305
00:18:14,366 --> 00:18:16,233
SO THEY'RE STARTING 
TO GET TENDER,

306
00:18:16,233 --> 00:18:19,400
AND YOU CAN SEE 
THE BLACK BEAN BROTH.

307
00:18:19,400 --> 00:18:22,066
IT'S JUST SO INKY 
AND SO RICH,

308
00:18:22,066 --> 00:18:24,400
AND THERE'S NOTHING IN THERE 
BUT THE BLACK BEANS

309
00:18:24,400 --> 00:18:27,266
AND THE WATER, 
AND AT THIS POINT,

310
00:18:27,266 --> 00:18:31,800
ADD A TABLESPOON 
OF KOSHER SEA SALT.

311
00:18:31,800 --> 00:18:34,900
YOU CAN ADD THE SALT NOW 
BECAUSE SINCE THE BEANS

312
00:18:34,900 --> 00:18:37,233
ARE PARTIALLY COOKED 
THEY WON'T TOUGHEN.

313
00:18:37,233 --> 00:18:39,000
IF YOU ADD THE SALT 
IN THE BEGINNING,

314
00:18:39,000 --> 00:18:40,733
THEY'RE GOING TO HARDEN.

315
00:18:40,733 --> 00:18:44,500
I HAVE HERE 4 SPRIGS 
OF FRESH EPAZOTE LEAVES.

316
00:18:44,500 --> 00:18:48,000
THEY HAVE A VERY STRONG, CLEAN,

317
00:18:48,000 --> 00:18:50,966
SORT OF PUNGENT TASTE, 
AND THEY'RE A GREAT MATCH

318
00:18:50,966 --> 00:18:52,533
WITH BLACK BEANS.

319
00:18:52,533 --> 00:18:55,100
JUST DROPPING THEM 
IN THERE,

320
00:18:55,100 --> 00:18:57,800
AND THEN I'M ADDING 
ONE FULL ONION.

321
00:18:57,800 --> 00:19:01,033
I CUT IT IN HALF 
AND LEFT THE ENDS INTACT

322
00:19:01,033 --> 00:19:03,233
SO THAT THE HALF ONIONS 
WILL STAY TOGETHER

323
00:19:03,233 --> 00:19:05,433
THROUGHOUT THE COOKING PROCESS.

324
00:19:05,433 --> 00:19:08,533
THIS IS SUCH A TRADITIONAL 
COMBINATION OF FLAVORS.

325
00:19:08,533 --> 00:19:11,533
THE EPAZOTE, 
BLACK BEANS, AND ONION GO

326
00:19:11,533 --> 00:19:14,800
REALLY WELL TOGETHER, 
AND THEN I HAVE

327
00:19:14,800 --> 00:19:19,700
A PORK BUTT CUT INTO, 
LIKE, ONE- TO TWO-INCH CHUNKS.

328
00:19:19,700 --> 00:19:21,433
ADDING THE MEAT IN THERE.

329
00:19:21,433 --> 00:19:25,600
THEN YOU JUST COVER IT, 
AND WITH THE LID

330
00:19:25,600 --> 00:19:27,633
PARTIALLY COVERED, 
YOU'RE JUST GONNA COOK IT

331
00:19:27,633 --> 00:19:29,333
FOR AN HOUR AND A HALF, 
WHICH SHOULD GIVE YOU

332
00:19:29,333 --> 00:19:31,733
ENOUGH TIME TO READ 
A BOOK OR TO MAKE YOUR

333
00:19:31,733 --> 00:19:34,900
DESSERT LIKE I'M GONNA MAKE, 
A MANGO POUNDCAKE.

334
00:19:37,333 --> 00:19:39,366
LET ME SHOW YOU 
HOW YOU MAKE IT.

335
00:19:39,366 --> 00:19:43,000
I'M GOING TO ADD 
1 3/4 CUPS

336
00:19:43,000 --> 00:19:46,266
OF FRESHLY DICED RIPE MANGO.

337
00:19:46,266 --> 00:19:49,633
SO IT IS ABOUT 
TWO BIG MANGOS.

338
00:19:49,633 --> 00:19:51,733
ADD A 1/4 CUP 
OF BUTTERMILK,

339
00:19:51,733 --> 00:19:53,400
A TEASPOON OF ALMOND EXTRACT,

340
00:19:53,400 --> 00:19:56,966
AND A TEASPOON 
OF VANILLA EXTRACT.

341
00:19:56,966 --> 00:19:59,300
AND THEN WE'RE GOING 
TO PURÉE THESE

342
00:19:59,300 --> 00:20:01,500
UNTIL COMPLETELY SMOOTH.

343
00:20:01,500 --> 00:20:03,333
IT IS INCREDIBLE 
EVERYTHING YOU CAN DO

344
00:20:03,333 --> 00:20:06,366
WITH A BLENDER 
FROM SAUCES TO SALSAS

345
00:20:06,366 --> 00:20:09,700
TO SOUPS TO SMOOTHIES 
TO YOUR POUNDCAKE.

346
00:20:12,700 --> 00:20:15,766
TO MAKE THE BATTER, 
I START WITH A STICK OF BUTTER.

347
00:20:15,766 --> 00:20:18,200
AND I'M USING 
ALREADY SOFT BUTTER.

348
00:20:23,100 --> 00:20:25,266
NOW THAT THE BUTTER 
IS VERY CREAMY,

349
00:20:25,266 --> 00:20:28,966
I'M GOING TO ADD 
1 1/3 CUPS OF SUGAR,

350
00:20:28,966 --> 00:20:32,833
AND ONCE THAT GETS VERY WELL 
MIXED AND CREAMY AGAIN,

351
00:20:32,833 --> 00:20:34,700
I'M GOING TO ADD TWO EGGS.

352
00:20:41,266 --> 00:20:44,966
AND AS THIS CONTINUES TO BEAT, 
I'M GOING TO ADD

353
00:20:44,966 --> 00:20:48,800
2 1/2 CUPS OF FLOUR

354
00:20:48,800 --> 00:20:51,300
AND THEN 1 TEASPOON

355
00:20:51,300 --> 00:20:53,600
OF BAKING POWDER

356
00:20:53,600 --> 00:20:57,533
AND 1 TEASPOON 
OF BAKING SODA...

357
00:20:57,533 --> 00:21:00,633
AND A PINCH OF SALT.

358
00:21:00,633 --> 00:21:03,166
AND THEN YOU'RE JUST 
GONNA MIX THAT UP

359
00:21:03,166 --> 00:21:05,600
WITH YOUR HAND 
OR A WHISK,

360
00:21:05,600 --> 00:21:09,033
AND THEN ALTERNATE ADDING 
YOUR WET INGREDIENTS

361
00:21:09,033 --> 00:21:11,633
FROM THE MANGO PURÉE 
AND THE DRY INGREDIENTS

362
00:21:11,633 --> 00:21:14,600
FROM THE FLOUR MIX 
INTO THIS BUTTER,

363
00:21:14,600 --> 00:21:16,233
SUGAR, EGG MIXTURE.

364
00:21:20,700 --> 00:21:24,400
FIRST OF ALL, LOOK 
AT THE COLOR OF THIS BATTER.

365
00:21:24,400 --> 00:21:25,766
IT IS SO MANGOISH.

366
00:21:25,766 --> 00:21:27,933
IT IS SO DELICIOUS.

367
00:21:27,933 --> 00:21:30,666
THE BATTER GOES INTO 
A BUTTERED AND FLOURED PAN,

368
00:21:30,666 --> 00:21:31,866
AND I'M GONNA PUT 
IT IN THE OVEN

369
00:21:31,866 --> 00:21:36,233
AT 350 DEGREES 
FOR 30 MINUTES.

370
00:21:36,233 --> 00:21:40,066
THE LAST THING WE NEED 
IS A CHILTOMATE,

371
00:21:40,066 --> 00:21:44,866
AND A CHILTOMATE IS JUST 
A BASIC YUCATECAN TOMATO SAUCE

372
00:21:44,866 --> 00:21:48,200
THAT THEY USE 
TO EAT EVERYTHING.

373
00:21:48,200 --> 00:21:50,400
I START BY PUTTING 
3 RIPE ROMA TOMATOES

374
00:21:50,400 --> 00:21:52,100
ON A HOT COMAL.

375
00:21:52,100 --> 00:21:54,200
AND THEN I'M GOING TO 
ADD ONE OF THESE

376
00:21:54,200 --> 00:21:57,200
SPICY LITTLE GUYS, A HABANERO,

377
00:21:57,200 --> 00:22:00,866
1/4 OF THIS WHITE ONION,

378
00:22:00,866 --> 00:22:03,666
AND ALL OF THE INGREDIENTS 
ARE GOING TO CHAR

379
00:22:03,666 --> 00:22:06,233
FOR ABOUT 8-10 MINUTES.

380
00:22:06,233 --> 00:22:09,466
I'LL FLIP THEM SO THEY'LL 
CHAR ON ALL SIDES.

381
00:22:09,466 --> 00:22:11,133
WHEN THEY'RE DONE, 
THEY'LL BE READY TO BE

382
00:22:11,133 --> 00:22:12,600
MASHED UP IN A MOLCAJETE,

383
00:22:12,600 --> 00:22:14,566
AND I KNOW JUST THE GUY 
FOR THE JOB--

384
00:22:14,566 --> 00:22:16,100
MY SON JUJU.

385
00:22:16,100 --> 00:22:18,400
[SPEAKING SPANISH]

386
00:22:18,400 --> 00:22:20,533
¿SÍ? YEAH.

387
00:22:20,533 --> 00:22:21,533
THIS IS WHAT 
WE'RE GONNA DO.

388
00:22:23,833 --> 00:22:24,866
YEAH.

389
00:22:27,266 --> 00:22:28,333
MASHER?

390
00:22:31,366 --> 00:22:32,566
OK.

391
00:22:32,566 --> 00:22:33,900
SO IT'S THE MOLCAJETE, 
TEJOLETE.

392
00:22:33,900 --> 00:22:36,000
WHATEVER I ADD IN THERE, 
YOU JUST HAVE TO

393
00:22:36,000 --> 00:22:38,966
MASH IT AWAY.

394
00:22:38,966 --> 00:22:41,200
OK. 
¿SÍ?

395
00:22:41,200 --> 00:22:43,666
IT'S A LITTLE BIT 
HOT STILL.

396
00:22:43,666 --> 00:22:46,666
YOU KNOW, CHARRING 
OR ROASTING HABANERO

397
00:22:46,666 --> 00:22:48,100
TAMES IT A LITTLE.

398
00:22:48,100 --> 00:22:49,333
SHOULD PUT 
THE WHOLE THING.

399
00:22:49,333 --> 00:22:50,633
THE WHOLE THING? 
YEAH.

400
00:22:50,633 --> 00:22:53,000
YOU'RE SURE? 
YES.

401
00:22:53,000 --> 00:22:54,433
WE'RE GONNA SEE WHAT 
YOUR BROTHERS THINK

402
00:22:54,433 --> 00:22:56,300
ABOUT ADDING 
THE WHOLE HABANERO.

403
00:22:56,300 --> 00:22:57,933
SHOULD WE WARN THEM?

404
00:22:57,933 --> 00:22:59,433
MMM, NO.

405
00:22:59,433 --> 00:23:01,166
LOOK AT THAT 
MISCHIEVOUS FACE.

406
00:23:04,000 --> 00:23:05,966
SAMI: HOLA. 
HEY!

407
00:23:05,966 --> 00:23:07,500
[SPEAKING SPANISH]

408
00:23:07,500 --> 00:23:08,666
PATI, VOICE-OVER: 
THE PORK AND BEANS ARE READY,

409
00:23:08,666 --> 00:23:11,733
AND I'M SURE 
MY BOYS ARE, TOO.

410
00:23:11,733 --> 00:23:13,233
MMM, MMM, MMM.

411
00:23:13,233 --> 00:23:14,666
OH, THAT 
SMELLS SO GOOD.

412
00:23:14,666 --> 00:23:16,066
PATI: HEH HEH. SÍ.

413
00:23:16,066 --> 00:23:18,566
YOU CAN SEE HOW THE MEAT 
IS, LIKE, SO TENDER

414
00:23:18,566 --> 00:23:20,933
IT'S COMING APART.

415
00:23:20,933 --> 00:23:22,266
YOU GUYS HUNGRY?

416
00:23:22,266 --> 00:23:24,433
YEAH. 
I'M SO HUNGRY.

417
00:23:24,433 --> 00:23:27,200
JUJU, TELL US HOW 
SPICY THE SAUCE IS.

418
00:23:27,200 --> 00:23:29,200
FOR YOU, IT'S SPICY. 
FOR ME, IT'S NOT.

419
00:23:29,200 --> 00:23:30,600
OH, REALLY?

420
00:23:30,600 --> 00:23:32,133
JUJU, I BET I CAN EAT 
MORE OF THAT THAN YOU.

421
00:23:32,133 --> 00:23:33,366
UH-UH.

422
00:23:33,366 --> 00:23:34,466
IN ONE BITE.

423
00:23:34,466 --> 00:23:36,133
NO, JUJU!

424
00:23:36,133 --> 00:23:38,400
BOYS WILL BE BOYS.

425
00:23:38,400 --> 00:23:40,200
IT ALL TURNED INTO 
A COMPETITION

426
00:23:40,200 --> 00:23:42,000
OF WHO CAN TAKE 
MORE HEAT.

427
00:23:42,000 --> 00:23:43,200
THAT'S SPICY.

428
00:23:43,200 --> 00:23:46,833
OHH. 
YOU KIDDING ME?

429
00:23:46,833 --> 00:23:48,500
IS IT ACTUALLY 
THAT SPICY?

430
00:23:48,500 --> 00:23:49,500
ALL RIGHT. 
I'M GONNA TRY IT.

431
00:23:49,500 --> 00:23:51,466
UNH.

432
00:23:51,466 --> 00:23:52,666
OH, WHOA!

433
00:23:52,666 --> 00:23:54,000
I HAD A PIECE 
OF HABANERO.

434
00:23:54,000 --> 00:23:56,000
YEAH. THAT'S 
REALLY--OH, MY GOD.

435
00:23:56,000 --> 00:23:58,133
THAT'S WAY SPICIER 
THAN I EXPECTED.

436
00:24:00,633 --> 00:24:02,833
MMM.

437
00:24:02,833 --> 00:24:04,233
WHAT DO YOU THINK, 
GUYS?

438
00:24:04,233 --> 00:24:05,433
IT'S REALLY GOOD. 
IT'S REALLY GOOD, 
YEAH.

439
00:24:05,433 --> 00:24:07,166
I LOVE IT. 
YEAH?

440
00:24:07,166 --> 00:24:08,800
I LOVE THE SAUCE.

441
00:24:08,800 --> 00:24:10,400
MMM, MMM, MMM.

442
00:24:10,400 --> 00:24:12,466
IT'S, LIKE, SO FILLING, 
NO, ISN'T IT?

443
00:24:12,466 --> 00:24:13,666
SAMI: 
TOTALLY, YEAH.

444
00:24:13,666 --> 00:24:16,666
IT MAKES ME FEEL LIKE 
I HAVE MEXICO IN A BOWL.

445
00:24:21,900 --> 00:24:23,100
PATI, VOICE-OVER: 
WHENEVER THE BOYS ARE

446
00:24:23,100 --> 00:24:25,033
AROUND THE TABLE, 
IT'S ALWAYS GOOD

447
00:24:25,033 --> 00:24:28,600
TO HAVE DESSERT READY.

448
00:24:28,600 --> 00:24:30,000
I LIKE IT WITH A LOT.

449
00:24:30,000 --> 00:24:31,766
DON'T YOU LIKE 
IT WITH A LOT?

450
00:24:31,766 --> 00:24:33,066
PATI, VOICE-OVER: 
THE FINISHING TOUCH

451
00:24:33,066 --> 00:24:35,633
ON THE MANGO POUNDCAKE 
IS POWDERED SUGAR.

452
00:24:35,633 --> 00:24:37,233
DO YOU SEE HOW 
SPONGY THAT IS?

453
00:24:37,233 --> 00:24:38,300
ALAN: OH, YEAH.

454
00:24:41,900 --> 00:24:45,900
ISN'T THAT, LIKE, 
SPONGY RIDICULOUSNESS 
IN A POUNDCAKE?

455
00:24:45,900 --> 00:24:47,233
YEAH.

456
00:24:47,233 --> 00:24:50,866
AND IT TASTES LITTLE 
BIT LIKE BANANA BREAD.

457
00:24:50,866 --> 00:24:52,133
YOU CAN TASTE THE MANGO,

458
00:24:52,133 --> 00:24:54,600
AND THERE IS THAT 
ALMOND EXTRACT IN THERE.

459
00:24:54,600 --> 00:24:56,100
YEAH. IT TASTES KIND 
OF LIKE ALMOND CAKE.

460
00:24:56,100 --> 00:24:57,933
ISN'T IT A LITTLE 
BIT MARZIPANY?

461
00:24:57,933 --> 00:24:59,200
SAMI: IT'S SO GOOD.

462
00:24:59,200 --> 00:25:00,333
IT'S REALLY SWEET.

463
00:25:00,333 --> 00:25:01,966
MM-HMM.

464
00:25:01,966 --> 00:25:03,600
YOU GUYS, WHAT 
DO YOU THINK?

465
00:25:03,600 --> 00:25:05,400
PORK AND BEANS 
EVERY MONDAY?

466
00:25:05,400 --> 00:25:06,600
YEAH. 
YES. 
MM-HMM.

467
00:25:06,600 --> 00:25:07,900
AND MANGO 
POUNDCAKE, TOO?

468
00:25:07,900 --> 00:25:09,233
YES. 
ALWAYS, YEAH.

469
00:25:09,233 --> 00:25:10,500
MANGO POUNDCAKE 
FOR DESSERT.

470
00:25:23,766 --> 00:25:25,200
PATI: FOR RECIPES 
AND INFORMATION

471
00:25:25,200 --> 00:25:27,166
FROM THIS EPISODE AND MORE,

472
00:25:27,166 --> 00:25:31,000
VISIT PATIJINIC.COM AND CONNECT.

473
00:25:31,000 --> 00:25:33,500
FIND ME ON FACEBOOK, 
TWITTER, INSTAGRAM,

474
00:25:33,500 --> 00:25:35,800
AND PINTEREST 
AT PATI JINICH.

475
00:25:35,800 --> 00:25:37,266
ANNOUNCER: 
"PATI'S MEXICAN TABLE"

476
00:25:37,266 --> 00:25:38,566
IS MADE POSSIBLE BY...

477
00:25:40,000 --> 00:25:41,633
ALWAYS CONNECTED.

478
00:25:44,200 --> 00:25:46,333
DISCONNECT...

479
00:25:46,333 --> 00:25:48,933
AND FEEL THE MOMENT.

480
00:25:48,933 --> 00:25:50,900
YAAH!

481
00:25:50,900 --> 00:25:52,966
WHOO!

482
00:25:52,966 --> 00:25:56,600
POOLS OF CLEAR WATER,

483
00:25:56,600 --> 00:25:59,833
UNEXPECTED TASTES,

484
00:25:59,833 --> 00:26:02,900
AND PLACES YOU'VE NEVER BEEN.

485
00:26:05,833 --> 00:26:08,666
CANCÚN--LIVE IT TO BELIEVE IT.

486
00:26:08,666 --> 00:26:13,666
LAMORENA CHILES AND SAUCES, 
AUTHENTIC MEXICAN FLAVOR.

487
00:26:13,666 --> 00:26:16,733
INTRODUCING FUD CAMPIRANO 
MEXICAN CHEESES

488
00:26:16,733 --> 00:26:18,633
WITH RESEALABLE PACKAGING.

489
00:26:20,300 --> 00:26:23,833
THE NATIONAL 
AGRICULTURAL COUNCIL...

490
00:26:23,833 --> 00:26:27,100
MEXBEST...

491
00:26:27,100 --> 00:26:28,833
AND...

492
00:26:28,833 --> 00:26:33,633
THE MINISTRY OF AGRICULTURE, 
LIVESTOCK, RURAL DEVELOPMENT, 
FISHERIES, AND FOOD.

493
00:26:33,633 --> 00:26:43,600
PROUD TO SUPPORT 
"PATI'S MEXICAN TABLE" 
ON PUBLIC TELEVISION.