1
00:00:01,266 --> 00:00:02,566
¡OY! A CHIHUAHUA!

2
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THAT IS IS SUCH 
A MEXICAN DOG,

3
00:00:04,533 --> 00:00:08,133
A CHIHUAHUA.

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00:00:08,133 --> 00:00:11,600
Pati, voice-over: 
IN THIS EPISODE, 
I VISIT PÁTZCUARO,

5
00:00:11,600 --> 00:00:14,033
A BEAUTIFUL TOWN IN MEXICO,

6
00:00:14,033 --> 00:00:18,533
WHERE I GET TO SAMPLE 
MANY OF THEIR UNIQUE 
AND TASTY TREATS.

7
00:00:18,533 --> 00:00:21,066
THIS IS AN ICE CREAM 
THAT TASTES LIKE

8
00:00:21,066 --> 00:00:23,866
ALMOND VANILLA MILK DOUGH,

9
00:00:23,866 --> 00:00:27,700
AND THAT'S WHY IT'S 
CALLED PASTA, NOT SPAGHETTI.

10
00:00:27,700 --> 00:00:31,233
BACK AT HOME, I GET 
TO SAMPLE EVEN MORE SURPRISES

11
00:00:31,233 --> 00:00:34,700
BECAUSE WE'RE THROWING 
A POT LUCK PARTY!

12
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HA HA!

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SHOWING UP EARLY IS 
MY FRIEND SABRINA SOTO,

14
00:00:38,766 --> 00:00:43,433
WHO WILL BE PREPARING 
A CUBAN CLASSIC, PAPAS RELLENAS.

15
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AS FOR MY RECIPE, 
I'LL BE MAKING BARBACOA,

16
00:00:47,100 --> 00:00:49,766
A TRADITIONAL 
AND INTENSELY FLAVORED

17
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MEXICAN DISH COOKED 
IN AN AUTHENTIC WAY,

18
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IN BANANA LEAVES!

19
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I WILL ALSO BE TREATING 
MY FRIENDS TO MICHELADAS,

20
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A POPULAR MEXICAN BEER COCKTAIL.

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¡SALUD!

22
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♪ DAME, DAME ♪

23
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♪ DAME TU CHOCOLATÉ ♪

24
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♪ DAME, DAME ♪

25
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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...

31
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MEXICO SUPREME QUALITY;

32
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AND THE MEXICAN MINISTRY 
OF AGRICULTURE,

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LIVESTOCK, RURAL DEVELOPMENT, 
FISHERIES, AND FOOD,

34
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PROUD TO SUPPORT 
"PATI'S MEXICAN TABLE" 
ON PUBLIC TELEVISION.

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Woman: ♪ ONE GLANCE 
AND I KNOW ♪

36
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♪ WHAT YOU'RE 
FEELING NOW ♪

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♪ HERE COMES MY LOVE ♪

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Announcer: NESTLE LA LECHERA 
SWEETENED CONDENSED MILK.

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MOM'S LOVE 
MAKES IT BETTER.

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GOYA ADOBO,

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[child humming]

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[audience applause]

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Narrator: Prepare them to 
 be great when they grow up.

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Goya Chick Peas, 
 part of a healthy diet.

45
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TASTE OF MEXICO.

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Pati: TODAY IS GONNA BE 
SO MUCH FUN.

47
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I CALLED A FEW FRIENDS,

48
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AND THEY'RE ALL GONNA BRING 
DIFFERENT THINGS TO EAT.

49
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I DON'T KNOW WHAT 
THEY'RE BRINGING,

50
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AND I CAN'T WAIT TO TRY IT,

51
00:02:36,266 --> 00:02:40,800
AND I AM MAKING SOMETHING 
VERY, VERY SPECIAL,

52
00:02:40,800 --> 00:02:44,033
AND IT HAS BEEN PASSED DOWN

53
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THROUGH NOT ONLY 
A FEW GENERATIONS

54
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BUT CENTURIES IN MEXICO, 
AND IT'S CALLED BARBACOA.

55
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THIS DISH IS INTENSE.

56
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IT IS FLAVORFUL.

57
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NOW IT'S USUALLY MADE 
WITH LAMB OR GOAT ON THE BONE,

58
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HUGE CHUNKS OF MEAT,

59
00:03:06,633 --> 00:03:10,933
BUT IN SOME PLACES IN MEXICO, 
LIKE IN CENTRAL MEXICO,

60
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MICHOACÁN OR MEXICO CITY, 
WHERE I'M FROM,

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THEY SOMETIMES MAKE IT 
WITH BEEF,

62
00:03:16,766 --> 00:03:19,933
AND THEN THAT'S EASIER 
BECAUSE IT COOKS FOR LESS TIME.

63
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NOW HERE I HAVE SOME GORGEOUS 
PIECES OF BRISKET.

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THE NEXT IMPORTANT THING 
ABOUT BARBACOA IS THE MARINADE.

65
00:03:30,266 --> 00:03:34,200
THE MARINADE, WHICH IS 
LIKE A WET RUB, USES

66
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ANCHO CHILES 
AND GUAJILLO CHILES.

67
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NOW I HAVE 10 ANCHOS 
AND 10 GUAJILLOS,

68
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AND I TOOK OFF THE STEM 
AND PUT THEM IN THIS POT,

69
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COVERED IT WITH WATER, 
BROUGHT IT TO A BOIL,

70
00:03:46,833 --> 00:03:49,433
AND THEN LET IT SIMMER 
OVER MEDIUM HEAT

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FOR ABOUT 10-15 MINUTES.

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YOU'RE BRINGING IT BACK TO LIFE.

73
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IT'S PLUMP, IT'S MUSHY, 
IT'S THICK, IT'S MEATY.

74
00:03:58,366 --> 00:04:01,200
THAT'S WHAT YOU WANT, 
SO I'M ADDING IT IN HERE.

75
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THIS IS THE GUAJILLO CHILES.

76
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LOOK AT THE DIFFERENCE 
IN COLOR.

77
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SO THESE TWO CHILES 
ARE NOT THE SAME, GUYS.

78
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TWO DIFFERENT CHILES ARE 
TWO DIFFERENT INGREDIENTS,

79
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BUT THE ANCHO AND THE GUAJILLO 
GO BEAUTIFUL TOGETHER.

80
00:04:16,466 --> 00:04:20,033
AND THEN I'M GONNA GET SOME 
OF THAT COOKING LIQUID.

81
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I NEED TWO CUPS.

82
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AND THEN I'M GOING TO 
ADD A TOMATO.

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00:04:38,466 --> 00:04:40,933
AND I'M GOING TO ADD 
SOME ONION.

84
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3 MEDIUM GARLIC CLOVES,

85
00:04:46,366 --> 00:04:51,900
AND THEN I'M ADDING SALT, 
2 1/2 TABLESPOONS IN HERE,

86
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ABOUT A TABLESPOON OF OREGANO,

87
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A HALF A TEASPOON 
OF GROUND BLACK PEPPER,

88
00:04:59,633 --> 00:05:04,833
AND THEN HALF A TEASPOON 
OF ALLSPICE.

89
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HALF A TEASPOON CINNAMON

90
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AND 1/3 OF A CUP 
OF APPLE CIDER VINEGAR.

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00:05:14,966 --> 00:05:18,300
AND ABOUT 4-5 WHOLE CLOVES.

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I'M REMOVING THE STEMS.

93
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ALL PUREED,

94
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AND THEN I'M GOING TO DO 
WHAT MEXICANS DO

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TO SALSAS OR SAUCES 
OR MARINADES MOST OF THE TIMES,

96
00:05:39,733 --> 00:05:41,566
WHICH IS COOKING THEM.

97
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I HAVE ABOUT 3 TABLESPOONS 
THAT I WANT TO ADD IN HERE.

98
00:05:51,866 --> 00:05:54,666
AND IF I KNOW MY COOKING, 
THIS IS GONNA SMOKE,

99
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THIS IS GONNA SIZZLE, 
THIS IS GONNA BUBBLE,

100
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AND I'M GONNA BE READY.

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[SIZZLING]

102
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THAT'S JUST NORMAL.

103
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THAT'S JUST EVERYDAY COOKING 
IN A MEXICAN KITCHEN.

104
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I HAVE IT ON LOW TO MEDIUM HEAT.

105
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I'M GONNA LEAVE IT 
PARTIALLY COVERED,

106
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AND THIS IS GONNA COOK 
FOR ABOUT 10-12 MINUTES.

107
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IT'S SIMMERING, IT'S BEAUTIFUL.

108
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I'M GONNA SHOW YOU WHAT 
I'M GONNA WRAP THAT MEAT IN,

109
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AND THIS IS SO 
SUPEREXCITING BECAUSE

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YOU CAN NOW GET BANANA LEAVES 
IN YOUR GROCERY STORE.

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JUST LOOK 
IN YOUR FREEZER SECTION,

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IN YOUR LATIN SECTION, 
IN YOUR INTERNATIONAL SECTION.

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YOU WILL FIND THEM.

114
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THIS KIND OF COOKING

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HAS EXISTED IN MEXICO 
SINCE PRE-HISPANIC TIMES.

116
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THEY WRAPPED THE MEAT 
IN BANANA LEAVES,

117
00:06:44,200 --> 00:06:47,233
AND THEN THEY DUG 
UNDERGROUND PITS,

118
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AND TO THIS DAY, 
THAT'S WHAT HAPPENS.

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THE PITS ARE HUGE, IMMENSE,

120
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AND IN THE BOTTOM, 
THERE ARE SMOLDERING COALS.

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THEY PUT THE MEAT 
WITH THE MARINADE

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WRAPPED IN THE LEAVES,

123
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AND THEN THEY SEAL IT 
WITH A KIND OF CLAY,

124
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AND THEN IT COOKS OVERNIGHT.

125
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THE BANANA LEAVES 
KEEP IT MOIST,

126
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BUT NOT ONLY THAT.

127
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IT INFUSES THEM WITH THIS WILD 
AROMA AND FRAGRANCE,

128
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AND IT'S JUST INCREDIBLE.

129
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OK. I'M ADDING 
THIS HOT MARINADE OR WET RUB

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00:07:20,033 --> 00:07:23,466
ONTO THE MEAT BECAUSE 
I'M GONNA COOK IT RIGHT AWAY.

131
00:07:27,233 --> 00:07:29,166
IF YOU FIND AN AVOCADO LEAF,

132
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THEN THIS WILL MAKE IT 
EVEN MORE EXOTIC.

133
00:07:33,033 --> 00:07:36,400
NOW I'M FOLDING IT LIKE THIS 
LIKE A TAMAL.

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00:07:36,400 --> 00:07:39,566
IF YOU DON'T FIND 
A BANANA LEAF,

135
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YOU CAN JUST USE ALUMINUM FOIL 
OR PARCHMENT PAPER.

136
00:07:44,200 --> 00:07:46,766
FOR GUESTS, THIS IS 
SUCH A TREAT.

137
00:07:46,766 --> 00:07:48,933
YOU'RE GIVING THEM, LIKE, 
A LITTLE GIFT.

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00:07:51,366 --> 00:07:53,633
I'M ADDING THE SAUCE.

139
00:07:59,966 --> 00:08:04,333
AND WAIT. 
THE LAST THING I'M ADDING...

140
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BEER!

141
00:08:07,100 --> 00:08:11,000
AND THAT WILL MAKE IT 
REALLY SUPER EXTRA MOIST,

142
00:08:11,000 --> 00:08:15,100
AND THEN I'M COVERING 
WITH THE LID,

143
00:08:15,100 --> 00:08:19,133
AND THIS WHOLE THING 
IS REPLICATING THAT 
UNDERGROUND PIT.

144
00:08:19,133 --> 00:08:21,966
HAVE THE OVEN AT 350,

145
00:08:21,966 --> 00:08:26,566
AND WE ARE GOING TO PUT IT 
IN THERE FOR ABOUT 3 HOURS.

146
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SO I'M GONNA MAKE A QUICK 
CUCUMBER AND JICAMA SALAD

147
00:08:37,833 --> 00:08:41,066
WITH A SPECIAL INGREDIENT 
FOR MY FRIENDS

148
00:08:41,066 --> 00:08:43,000
BECAUSE IT'S QUICK, 
IT'S EASY, IT'S REFRESHING,

149
00:08:43,000 --> 00:08:47,733
SO I'M GOING TO BEGIN 
BY ZESTING TWO LIMES.

150
00:08:47,733 --> 00:08:51,700
WHEN I CAN, I LOVE USING 
THE FULL FLAVORS

151
00:08:51,700 --> 00:08:52,933
FROM AN INGREDIENT,

152
00:08:52,933 --> 00:08:55,833
SO IF I USE A LIME, 
I USE THE ZEST

153
00:08:55,833 --> 00:08:58,400
AND ALSO THE JUICE.

154
00:09:02,033 --> 00:09:06,500
EVERYTHING'S GONNA GO 
RIGHT IN HERE.

155
00:09:06,500 --> 00:09:09,266
I'M ALSO USING CILANTRO.

156
00:09:09,266 --> 00:09:11,466
I'M USING THE LEAVES, 
I'M USING THE STEMS,

157
00:09:11,466 --> 00:09:13,100
AND THE LOWER STEMS.

158
00:09:13,100 --> 00:09:14,933
THEY HAVE A NICE CRUNCH,

159
00:09:14,933 --> 00:09:17,266
AND THEY HAVE 
A MORE INTENSE FLAVOR

160
00:09:17,266 --> 00:09:20,766
THAN THE LEAVES, 
SO EVERYTHING'S GOING IN THERE.

161
00:09:22,800 --> 00:09:25,366
I HAVE DIFFERENT 
ACIDIC FLAVORS IN HERE.

162
00:09:25,366 --> 00:09:27,900
I HAVE THE LIME JUICE 
AND THE ZEST.

163
00:09:27,900 --> 00:09:30,200
NOW I'M ADDING RICE VINEGAR.

164
00:09:30,200 --> 00:09:34,033
IT'S SWEET, 
BUT IT'S ALSO VERY MILD.

165
00:09:34,033 --> 00:09:36,966
YOU KNOW, IN MEXICO, 
PEOPLE USE A LOT

166
00:09:36,966 --> 00:09:39,966
OF HOMEMADE 
FRUIT-FLAVORED VINEGARS

167
00:09:39,966 --> 00:09:43,400
THAT ARE MADE 
WITH THE RIND OF AN ORANGE

168
00:09:43,400 --> 00:09:44,966
OR THE RIND OF PINEAPPLE,

169
00:09:44,966 --> 00:09:49,700
AND RICE VINEGAR REALLY REMINDS 
ME OF THOSE HOMEMADE VINEGARS.

170
00:09:49,700 --> 00:09:53,633
SO I HAVE THE 3 TABLESPOONS 
OF THE RICE VINEGAR.

171
00:09:53,633 --> 00:09:56,133
I'M ADDING 
A TABLESPOON OF HONEY,

172
00:09:56,133 --> 00:10:01,300
AND THAT'S JUST GONNA 
ROUND UP THE VINAIGRETTE.

173
00:10:01,300 --> 00:10:03,300
MMM.

174
00:10:03,300 --> 00:10:07,300
AND THEN I'M ADDING 
1/4 OF A TEASPOON OF CAYENNE

175
00:10:07,300 --> 00:10:10,300
AND SOME SALT TO TASTE

176
00:10:10,300 --> 00:10:12,800
AND OLIVE OIL.

177
00:10:12,800 --> 00:10:15,333
FIRST, I'M GOING TO MIX 
THE INGREDIENTS.

178
00:10:15,333 --> 00:10:22,533
I'M ADDING THE OLIVE OIL 
SUPERSLOWLY, ALSO 3 TABLESPOONS,

179
00:10:22,533 --> 00:10:26,166
AND I'M EMULSIFYING 
THE VINAIGRETTE

180
00:10:26,166 --> 00:10:28,033
BECAUSE YOU REALLY 
WANT TO FORCE THAT OIL

181
00:10:28,033 --> 00:10:31,333
TO BREAK INTO THE REST 
OF THE INGREDIENTS.

182
00:10:31,333 --> 00:10:33,733
LET ME HAVE A LITTLE TASTE.

183
00:10:36,600 --> 00:10:41,633
MMM. I'M GOING TO ADD 
SOME SCALLIONS.

184
00:10:46,066 --> 00:10:47,566
IN IT GOES.

185
00:10:47,566 --> 00:10:50,366
GONNA MIX IT.

186
00:10:50,366 --> 00:10:53,933
I'M GONNA START CUTTING 
THE CUCUMBER.

187
00:10:53,933 --> 00:10:57,600
I LIKE TO CUT IT 
INTO PIECES ABOUT THIS SIZE,

188
00:10:57,600 --> 00:11:00,266
LIKE, ONE TO TWO INCHES.

189
00:11:00,266 --> 00:11:02,100
THIS IS FUN GUYS. 
CHECK THIS OUT.

190
00:11:02,100 --> 00:11:05,500
YOU CAN SLICE IT LIKE THIS...

191
00:11:05,500 --> 00:11:11,966
AND THEN YOU CAN CUT IT 
INTO MATCHSTICKS.

192
00:11:11,966 --> 00:11:14,200
AND WE GO WITH THE JICAMA.

193
00:11:14,200 --> 00:11:16,433
THAT IS A FUN WORD TO SAY.

194
00:11:16,433 --> 00:11:18,033
I'M PEELING THE JICA.

195
00:11:18,033 --> 00:11:20,866
I'M JUST GOING AROUND 
WITH THE KNIFE.

196
00:11:26,900 --> 00:11:30,433
MY SECOND-TO-LAST THING, 
SOME PEANUTS.

197
00:11:34,000 --> 00:11:36,100
IT IS SUCH A SUPERCRUNCHY SALAD.

198
00:11:36,100 --> 00:11:38,200
IT HAS THE CRUNCHY PEANUTS,

199
00:11:38,200 --> 00:11:40,100
THE SUPERCRUNCHY JICAMA,

200
00:11:40,100 --> 00:11:42,166
THE CRUNCHY CUCUMBER.

201
00:11:42,166 --> 00:11:44,066
I'M MIXING IT ALL UP,

202
00:11:44,066 --> 00:11:48,866
AND MY LAST, LAST THING 
REALLY, REALLY THIS TIME--

203
00:11:48,866 --> 00:11:51,566
CHECK WHAT I FOUND,

204
00:11:51,566 --> 00:11:57,300
THIS GORGEOUS, GORGEOUS 
JUMBO LUMP CRAB.

205
00:11:57,300 --> 00:12:00,600
IT'S SO INCREDIBLY LUXURIOUS 
AND DELICIOUS,

206
00:12:00,600 --> 00:12:02,266
AND I'M ADDING IT IN THE END

207
00:12:02,266 --> 00:12:04,533
BECAUSE I DON'T WANT TO MESS 
MUCH WITH THE CRAB.

208
00:12:04,533 --> 00:12:08,566
WHEN I MIX IT, 
I WANT TO KEEP THOSE BIG CHUNKS

209
00:12:08,566 --> 00:12:10,200
AND BITE INTO THEM.

210
00:12:12,266 --> 00:12:13,966
YOU CAN TELL THAT 
I'M REALLY HAPPY

211
00:12:13,966 --> 00:12:15,766
THAT MY FRIENDS ARE COMING OVER,

212
00:12:15,766 --> 00:12:18,900
MAKING THAT INTENSE 
BARBACOA DISH

213
00:12:18,900 --> 00:12:22,333
AND THEN THIS LUXURIOUS 
CRAB SALAD.

214
00:12:22,333 --> 00:12:24,133
I HOPE IT MAKES THEM HAPPY,

215
00:12:24,133 --> 00:12:28,200
AND NOW I CAN'T WAIT TO SEE 
WHAT THEY'RE BRINGING.

216
00:12:30,833 --> 00:12:33,933
MMM. AWESOME.

217
00:12:38,466 --> 00:12:40,333
SO THIS IS PÁTZCUARO.

218
00:12:40,333 --> 00:12:42,300
IT'S A SMALL TOWN IN MICHOACÁN

219
00:12:42,300 --> 00:12:44,666
THAT WAS ESTABLISHED 
IN THE 14th CENTURY.

220
00:12:44,666 --> 00:12:46,966
IT IS BEAUTIFUL, 
IT IS FILLED

221
00:12:46,966 --> 00:12:49,200
WITH COLOR AND MUSIC.

222
00:12:51,100 --> 00:12:54,166
AND IT'S FILLED TO THE BRIM 
WITH LITTLE SHOPS

223
00:12:54,166 --> 00:12:57,366
AND RESTAURANTS SELLING 
ABSOLUTELY EVERYTHING.

224
00:13:00,100 --> 00:13:06,233
SO WE'RE GOING TO TRY 
TO FIND JELL-O--GELATINA.

225
00:13:06,233 --> 00:13:09,500
WHEN I WAS A LITTLE GIRL 
IN MEXICO CITY,

226
00:13:09,500 --> 00:13:11,566
WE USED TO FIND THEM 
IN GAS STATIONS,

227
00:13:11,566 --> 00:13:13,866
SO I WOULD ALWAYS WANT 
TO GO WITH MY DAD

228
00:13:13,866 --> 00:13:17,466
WHEN HE HAD TO FILL UP 
THE CAR WITH GAS.

229
00:13:19,333 --> 00:13:22,033
¡OY! A CHIHUAHUA!

230
00:13:22,033 --> 00:13:24,166
THAT IS IS SUCH 
A MEXICAN DOG,

231
00:13:24,166 --> 00:13:25,500
A CHIHUAHUA.

232
00:13:27,300 --> 00:13:28,433
JELL-Os!

233
00:13:28,433 --> 00:13:30,600
NO, NO. SERIOUSLY. 
WE JUST FOUND THE JELL-Os.

234
00:13:30,600 --> 00:13:31,733
DILES HOLA.

235
00:13:31,733 --> 00:13:32,733
¡HOLA!

236
00:13:37,766 --> 00:13:38,733
AJEREZ.

237
00:13:40,700 --> 00:13:41,933
SANDÍA.

238
00:13:41,933 --> 00:13:44,900
SANDÍA--WATERMELON! 
UVA--AND GRAPE.

239
00:13:44,900 --> 00:13:47,033
JELL-O GETS REALLY 
WILD IN MEXICO.

240
00:13:47,033 --> 00:13:50,100
HERE. YOU USUALLY 
MAKE THE FLAVORS 
YOURSELF.

241
00:13:51,333 --> 00:13:52,700
AJEREZ.

242
00:13:52,700 --> 00:13:55,266
AJEREZ. 
OK. SO SHERRY 
IN THE BOTTOM

243
00:13:55,266 --> 00:13:57,966
AND VANILLA 
ON THE TOP.

244
00:13:57,966 --> 00:13:59,933
[SPEAKING SPANISH]

245
00:14:02,566 --> 00:14:04,333
OH, MY GOSH! 
THEY JUST SAID

246
00:14:04,333 --> 00:14:05,700
THEY CAN PUT 
EGGNOG ON TOP.

247
00:14:05,700 --> 00:14:07,633
SÍ. PLEASE.

248
00:14:07,633 --> 00:14:11,600
SO NOW SHE'S POURING 
EGGNOG ON TOP. OK!

249
00:14:15,466 --> 00:14:17,166
MMM!

250
00:14:18,800 --> 00:14:22,833
THIS IS DEFINITELY 
A GROWNUP JELL-O.

251
00:14:25,266 --> 00:14:26,533
¡GRACIAS!

252
00:14:31,166 --> 00:14:32,400
HO HO HO!

253
00:14:32,400 --> 00:14:34,100
OH, MY GOSH! 
HOW CUTE!

254
00:14:34,100 --> 00:14:35,100
[SPEAKING SPANISH]

255
00:14:35,100 --> 00:14:36,100
[SPEAKS SPANISH]

256
00:14:36,100 --> 00:14:38,100
AH! IT'S MOTHER'S DAY!

257
00:14:38,100 --> 00:14:40,400
OH, WAIT, WAIT, 
WAIT, WAIT!

258
00:14:40,400 --> 00:14:42,066
GUYS, EMPANADAS.

259
00:14:42,066 --> 00:14:43,700
I JUST HAVE TO 
SHOW YOU THESE.

260
00:14:43,700 --> 00:14:47,033
THIS IS A TYPICAL 
EMPANADA STAND.

261
00:14:48,700 --> 00:14:51,933
WHERE YOU HAVE 
ALL KINDS OF FLAVORS

262
00:14:51,933 --> 00:14:54,433
FROM SWEET TO SAVORY.

263
00:14:54,433 --> 00:14:57,733
ALL OF THE THINGS ARE MADE 
FROM SCRATCH

264
00:14:57,733 --> 00:14:59,533
WITH FRESH INGREDIENTS.

265
00:14:59,533 --> 00:15:00,900
MMM!

266
00:15:02,500 --> 00:15:06,500
IT MELTS AND CRUMBLES 
IN YOUR MOUTH.

267
00:15:06,500 --> 00:15:07,900
SO GOOD.

268
00:15:12,133 --> 00:15:15,000
I AM GONNA GO HUNT 
FOR THE BEST ICE CREAM

269
00:15:15,000 --> 00:15:18,366
BECAUSE THAT IS WHAT 
THIS TOWN IS KNOWN FOR.

270
00:15:27,200 --> 00:15:29,166
PASTA IS ONE FLAVOR.

271
00:15:29,166 --> 00:15:30,933
[SPEAKS SPANISH]

272
00:15:30,933 --> 00:15:33,000
BECAUSE I KNOW IT'S, 
A WELL-KEPT SECRET.

273
00:15:33,000 --> 00:15:35,433
[SPEAKS SPANISH]

274
00:15:35,433 --> 00:15:36,600
YOU'RE GONNA SHARE 
YOUR SECRET!

275
00:15:36,600 --> 00:15:38,133
NO. I DON'T THINK SO.

276
00:15:48,200 --> 00:15:50,566
MMM. MMM!

277
00:15:53,800 --> 00:15:55,433
IT'S INCREDIBLE!

278
00:15:55,433 --> 00:15:58,133
I JUST STOPPED 
RIGHT THERE 
TO JUST TASTE IT.

279
00:15:58,133 --> 00:16:00,766
IT'S NOT A PASTA 
ICE CREAM LIKE

280
00:16:00,766 --> 00:16:02,966
THE ITALIAN PASTA 
THAT YOU EAT 
LIKE FETTUCCINI.

281
00:16:02,966 --> 00:16:06,833
IT'S JUST CALLED 
PASTA AS IN DOUGH.

282
00:16:06,833 --> 00:16:10,600
SO BASICALLY THIS 
IS AN ICE CREAM 
THAT TASTES LIKE

283
00:16:10,600 --> 00:16:13,433
ALMOND VANILLA 
MILK DOUGH,

284
00:16:13,433 --> 00:16:17,300
AND THAT'S WHY 
IT'S CALLED PASTA, 
NOT SPAGHETTI.

285
00:16:17,300 --> 00:16:19,033
SO YOU'RE MOST 
FAMOUS FOR THIS ONE?

286
00:16:19,033 --> 00:16:21,100
YES. THIS IS 
MOST FAMOUS.

287
00:16:21,100 --> 00:16:22,700
AMAZING.

288
00:16:24,266 --> 00:16:25,600
MMM!

289
00:16:30,333 --> 00:16:34,000
YOU GUYS HAVE SEEN 
SABRINA SOTO ON HGTV,

290
00:16:34,000 --> 00:16:35,833
BUT YOU HAVEN'T 
SEEN HER COOKING,

291
00:16:35,833 --> 00:16:38,066
AND SHE'S COOKING HERE 
WITH ME.

292
00:16:38,066 --> 00:16:40,033
SABRINA, SO HAPPY YOU'RE 
HERE WITH ME.

293
00:16:40,033 --> 00:16:43,700
SHE TOLD ME ABOUT HER 
PAPAS RELLENAS,

294
00:16:43,700 --> 00:16:45,100
AND EVERYBODY'S 
BRINGING STUFF,

295
00:16:45,100 --> 00:16:47,666
BUT I TOLD SABRINA 
I REALLY WANT TO LEARN 
HOW TO MAKE THEM!

296
00:16:47,666 --> 00:16:49,266
SO SHOW ME.

297
00:16:49,266 --> 00:16:50,666
IT'S NOT EASY. 
IT TAKES A LITTLE 
BIT OF TIME,

298
00:16:50,666 --> 00:16:52,066
BUT IT'S A SIMPLE RECIPE.

299
00:16:52,066 --> 00:16:53,133
OK.

300
00:16:53,133 --> 00:16:55,366
OK. SO FIRST, WE HAVE 
TO CHOP SOME TOMATOES,

301
00:16:55,366 --> 00:16:56,666
GREEN PEPPERS, 
AND ONIONS.

302
00:16:56,666 --> 00:16:59,200
PERFECT!

303
00:16:59,200 --> 00:17:01,133
SABRINA, TELL ME 
SOMETHING.

304
00:17:01,133 --> 00:17:02,266
YES.

305
00:17:02,266 --> 00:17:04,033
WHEN DID YOU FIRST 
EAT PAPAS RELLENAS?

306
00:17:04,033 --> 00:17:05,966
I REALLY DON'T EVEN REMEMBER. 
I WAS SO YOUNG.

307
00:17:05,966 --> 00:17:07,666
MY MOM USED TO 
MAKE THEM ALL THE TIME.

308
00:17:07,666 --> 00:17:10,766
SO THIS IS A DISH 
THAT YOU HAVE 
NOSTALGIA FOR,

309
00:17:10,766 --> 00:17:13,433
LIKE IT REMINDS YOU 
OF CHILDHOOD?

310
00:17:13,433 --> 00:17:14,600
OF GROWING UP BECAUSE, 
YOU KNOW, GROWING UP,

311
00:17:14,600 --> 00:17:17,233
MY PARENTS AND MY AUNT, 
MY GRANDMOTHER

312
00:17:17,233 --> 00:17:18,800
WERE ALWAYS 
IN THE KITCHEN GOSSIPING,

313
00:17:18,800 --> 00:17:21,433
SO MY SISTER AND I 
ALWAYS WANTED TO 
HANG OUT WITH THEM.

314
00:17:21,433 --> 00:17:23,933
SO WE WERE ALWAYS 
AROUND FOOD, COOKING,

315
00:17:23,933 --> 00:17:25,266
AND I LOVE COOKING.

316
00:17:25,266 --> 00:17:26,766
EVEN WHEN I GO VISIT 
MY SISTER THESE DAYS,

317
00:17:26,766 --> 00:17:28,100
ALL WE DO IS COOK.

318
00:17:28,100 --> 00:17:29,600
WHERE DID YOU 
GROW UP, SABRINA?

319
00:17:29,600 --> 00:17:32,066
I WAS BORN IN MIAMI 
LIKE EVERY OTHER CUBAN

320
00:17:32,066 --> 00:17:33,566
IN THE UNITED STATES.

321
00:17:33,566 --> 00:17:36,366
SO WE WENT FROM MIAMI 
TO UNION CITY.

322
00:17:36,366 --> 00:17:39,233
OH, MY GOSH. 
THESE ONIONS ARE 
KILLING MY EYES.

323
00:17:39,233 --> 00:17:41,300
HERE. LET'S SWITCH. 
LET'S SWITCH.

324
00:17:41,300 --> 00:17:42,600
YOU WANT TO SWITCH?

325
00:17:42,600 --> 00:17:44,066
YEAH. LET'S SWITCH. 
I WANT TO CRY 
A LITTLE.

326
00:17:44,066 --> 00:17:45,566
I'LL DO THE ONION.

327
00:17:45,566 --> 00:17:48,066
OK. SO I HAVE 
THE OIL IN HERE

328
00:17:48,066 --> 00:17:50,300
BECAUSE I WANTED IT WARM 
FOR YOUR ONIONS.

329
00:17:50,300 --> 00:17:52,200
WE'RE GONNA COOK DOWN 
ALL OF THE...

330
00:17:52,200 --> 00:17:53,400
VEGETABLES.

331
00:17:53,400 --> 00:17:54,633
THE VEGETABLES, 
THE SOFRITO.

332
00:17:54,633 --> 00:17:56,266
YOU KNOW, IT'S SO 
INTERESTING,

333
00:17:56,266 --> 00:17:58,800
IN MEXICO, WE USE 
THE COMBINATION

334
00:17:58,800 --> 00:18:03,466
OF ONION AND TOMATO 
ALL THE TIME.

335
00:18:03,466 --> 00:18:04,733
ALL THE TIME.

336
00:18:10,000 --> 00:18:12,466
OK. SO WE HAVE 
THE ONION

337
00:18:12,466 --> 00:18:14,566
AND THE GREEN BELL PEPPER.

338
00:18:14,566 --> 00:18:16,133
NOW YOU'RE GOING 
WITH THE PIMIENTO,

339
00:18:16,133 --> 00:18:17,866
AND I'M CHOPPING 
THE TOMATO.

340
00:18:17,866 --> 00:18:20,766
AND WE CAN DESEED 
IT, TOO.

341
00:18:20,766 --> 00:18:22,166
I HAVE A TRASHCAN 
IN HERE.

342
00:18:22,166 --> 00:18:23,800
I'M NOT THROWING IT 
ON THE GROUND.

343
00:18:28,700 --> 00:18:30,533
SHOULD I CHOP 
THE GARLIC FOR YOU?

344
00:18:30,533 --> 00:18:31,800
YES, PLEASE. 
YOUR HANDS ARE GONNA

345
00:18:31,800 --> 00:18:33,300
SMELL LIKE GARLIC 
FOR DAYS.

346
00:18:33,300 --> 00:18:36,333
YOU KNOW, SOMETIMES 
WHEN I GET INTO THESE 
COOKING SPREES

347
00:18:36,333 --> 00:18:38,333
AND I'LL GO TO BED, 
AND MY HUSBAND WILL SAY,

348
00:18:38,333 --> 00:18:42,233
"PATI, YOU SMELL LIKE 
A TRASHCAN."

349
00:18:42,233 --> 00:18:46,200
THE GARLIC 
AND THE SHRIMP SHELLS 
AND THE...

350
00:18:46,200 --> 00:18:48,233
HE LOVES ME. 
HE PUTS UP WITH IT.

351
00:18:48,233 --> 00:18:49,466
HA HA HA!

352
00:18:51,566 --> 00:18:52,666
DO WE ADD THE MEAT?

353
00:18:52,666 --> 00:18:53,766
YEAH, YOU CAN PUT 
THE MEAT IN.

354
00:18:53,766 --> 00:18:54,900
YEAH? OK.

355
00:18:57,400 --> 00:18:58,600
SO I'M JUST MASHING 
THE POTATOES,

356
00:18:58,600 --> 00:18:59,666
ADDING A LITTLE BIT 
OF WARM MILK.

357
00:18:59,666 --> 00:19:01,566
NOT TOO MUCH BECAUSE 
YOU ALMOST WANT IT

358
00:19:01,566 --> 00:19:03,400
TO BE PASTY 
SO WE CAN MAKE

359
00:19:03,400 --> 00:19:04,733
LITTLE BOWLS 
IN OUR HAND WITH IT.

360
00:19:04,733 --> 00:19:07,333
YOU WANT IT, LIKE, DRIER 
THAN MASHED POTATOES?

361
00:19:07,333 --> 00:19:09,600
EXACTLY. NO BUTTER. 
JUST WARM MILK.

362
00:19:09,600 --> 00:19:12,700
MY MOM USED TO 
COOK MEALS 
EVERY SINGLE DAY,

363
00:19:12,700 --> 00:19:15,700
SO INSTEAD OF LUNCH, 
LIKE A PEANUT BUTTER 
AND JELLY SANDWICH,

364
00:19:15,700 --> 00:19:17,600
I JUST TO HAVE 
A CANTINA

365
00:19:17,600 --> 00:19:19,466
WITH RICE AND BEANS 
AND PORK.

366
00:19:19,466 --> 00:19:20,933
YOU'D GET 
A FULL COMIDA.

367
00:19:20,933 --> 00:19:22,600
IT WAS SO 
EMBARRASSING.

368
00:19:22,600 --> 00:19:24,133
BUT DID YOUR FRIENDS 
WANT TO TRY?

369
00:19:24,133 --> 00:19:25,566
WERE THEY CURIOUS 
ABOUT THE FOOD?

370
00:19:25,566 --> 00:19:26,766
OH, YEAH.

371
00:19:26,766 --> 00:19:27,933
SOMETIMES I WOULD 
TRADE THEM

372
00:19:27,933 --> 00:19:29,833
FOR A BOLOGNA SANDWICH,

373
00:19:29,833 --> 00:19:31,266
BUT I NEVER TOLD 
MY MOM.

374
00:19:31,266 --> 00:19:32,466
SORRY, MOM.

375
00:19:32,466 --> 00:19:33,533
SHOULD I ADD 
THE GARLIC?

376
00:19:33,533 --> 00:19:34,766
YES, ADD THE GARLIC. 
SORRY.

377
00:19:34,766 --> 00:19:35,933
I'M TALKING TOO MUCH.

378
00:19:35,933 --> 00:19:37,100
I'M NOT PAYING 
ATTENTION.

379
00:19:37,100 --> 00:19:39,000
YES, OLIVES.

380
00:19:39,000 --> 00:19:40,300
OK. SO THE MASHED 
POTATOES LOOK--

381
00:19:40,300 --> 00:19:41,433
I THINK 
THEY'RE GOOD.

382
00:19:41,433 --> 00:19:42,600
THEY LOOK FABULOUS,

383
00:19:42,600 --> 00:19:44,666
AND HERE I'M ADDING-- 
YOU SAID CUMIN.

384
00:19:44,666 --> 00:19:46,233
LIKE, ABOUT HOW MUCH?

385
00:19:46,233 --> 00:19:47,500
A TEASPOON.

386
00:19:47,500 --> 00:19:50,200
A TEASPOON OF CUMIN 
AND THEN OREGANO.

387
00:19:50,200 --> 00:19:51,433
OREGANO AND SALT 
TO TASTE

388
00:19:51,433 --> 00:19:53,966
AND A LITTLE BIT 
OF PEPPER.

389
00:19:53,966 --> 00:19:55,100
OH, MY GOSH, SABRINA.

390
00:19:55,100 --> 00:19:58,000
THIS SMELLS INCREDIBLE.

391
00:19:58,000 --> 00:20:00,633
NOW THAT IT'S ALL 
COMING TOGETHER AND COOKED,

392
00:20:00,633 --> 00:20:02,166
IT SMELLS BEAUTIFUL.

393
00:20:02,166 --> 00:20:03,266
IT'S GOOD 
FOR POT LUCK, TOO,

394
00:20:03,266 --> 00:20:05,400
BECAUSE YOU CAN EAT 
IT WARM OR EVEN COLD

395
00:20:05,400 --> 00:20:06,666
IF IT'S SITTING OUT.

396
00:20:06,666 --> 00:20:08,233
OF COURSE. 
SO I'M GONNA TURN IT OFF.

397
00:20:08,233 --> 00:20:09,966
OK.

398
00:20:09,966 --> 00:20:12,266
SO WE'RE GONNA DIP 
THEM IN FLOUR 
AND BREAD CRUMBS.

399
00:20:12,266 --> 00:20:15,300
OK. WHAT A NICE 
COMBINATION.

400
00:20:15,300 --> 00:20:16,866
LIKE CROQUETAS. 
DO YOU GUYS HAVE 
CROQUETAS?

401
00:20:16,866 --> 00:20:17,966
MM-HMM, MM-HMM.

402
00:20:17,966 --> 00:20:20,533
YOU KNOW, IT'S FUNNY 
BECAUSE WE THINK--

403
00:20:20,533 --> 00:20:22,900
LIKE, LATIN PEOPLE 
FROM DIFFERENT COUNTRIES,

404
00:20:22,900 --> 00:20:24,433
WE THINK WE HAVE 
SO MUCH IN COMMON,

405
00:20:24,433 --> 00:20:26,200
AND WE HAVE SO MUCH 
IN COMMON...

406
00:20:26,200 --> 00:20:27,733
THE LANGUAGE.

407
00:20:27,733 --> 00:20:29,366
BUT WHEN IT COMES TO FOOD-- 
THE LANGUAGE, FOR ONE,

408
00:20:29,366 --> 00:20:34,133
AND I THINK, YOU KNOW, 
THE HOSPITALITY 
AND THE WARMTH,

409
00:20:34,133 --> 00:20:36,100
BUT THEN WHEN YOU THINK 
ABOUT IT,

410
00:20:36,100 --> 00:20:39,433
THERE ARE SUCH 
INTERESTING DIFFERENCES 
IN THE DIFFERENT CUISINES,

411
00:20:39,433 --> 00:20:40,866
AND IT'S GREAT TO EXPLORE.

412
00:20:40,866 --> 00:20:42,900
I KNOW. IT'S 
COMPLETELY DIFFERENT,

413
00:20:42,900 --> 00:20:44,966
MEXICAN FOOD 
AND CUBAN FOOD.

414
00:20:44,966 --> 00:20:47,533
YEAH. SO WE HAVE 
THE EGGS,

415
00:20:47,533 --> 00:20:50,433
AND THEN WE HAVE 
THE MIXTURE OF FLOUR 
AND BREAD CRUMBS.

416
00:20:50,433 --> 00:20:52,266
SO WE'LL MAKE 
THE LITTLE BOWLS.

417
00:20:52,266 --> 00:20:55,966
BOWLS. OK. 
LET ME HELP YOU, YEAH.

418
00:20:55,966 --> 00:20:57,166
SO YOU CAN EITHER DO IT 
TWO WAYS.

419
00:20:57,166 --> 00:20:59,266
YOU CAN MAKE TWO BOWLS 
AND PUT THEM TOGETHER,

420
00:20:59,266 --> 00:21:02,200
OR YOU COULD JUST 
MAKE A LITTLE BOWL 
IN YOUR HAND,

421
00:21:02,200 --> 00:21:03,600
PUT THE PICADILLO,

422
00:21:03,600 --> 00:21:05,366
AND THEN WRAP IT 
AROUND AND MAKE IT 
THE BALL.

423
00:21:05,366 --> 00:21:06,433
BEAUTIFUL.

424
00:21:06,433 --> 00:21:07,600
THEN YOU JUST WRAP 
IT AROUND.

425
00:21:07,600 --> 00:21:08,766
OH, AND THEN 
YOU GO AROUND.

426
00:21:08,766 --> 00:21:09,966
YOU CAN PUT A LITTLE 
BIT MORE ON THE TOP.

427
00:21:09,966 --> 00:21:10,966
EASY, RIGHT?

428
00:21:10,966 --> 00:21:12,100
SUPER!

429
00:21:12,100 --> 00:21:13,100
AND NOW YOU DIP IT 
IN THE EGG.

430
00:21:13,100 --> 00:21:14,666
WE DIP IT IN HERE. OK.

431
00:21:14,666 --> 00:21:15,666
ALL OVER?

432
00:21:15,666 --> 00:21:16,833
YEP, ALL OVER.

433
00:21:16,833 --> 00:21:18,033
THEN YOU JUST 
ROLL IT IN.

434
00:21:18,033 --> 00:21:19,900
JUST ROLL IT IN.

435
00:21:19,900 --> 00:21:21,666
MMM.

436
00:21:27,700 --> 00:21:31,033
OK. SO NOW WE HAVE TO 
EITHER REFRIGERATE THEM 
FOR ABOUT 3 HOURS,

437
00:21:31,033 --> 00:21:32,500
OR WE COULD POP THEM 
IN THE FREEZER.

438
00:21:32,500 --> 00:21:34,466
LET'S POP THEM 
IN THE FREEZER.

439
00:21:37,300 --> 00:21:38,866
OK. SO WE'LL LET 
THOSE SIT,

440
00:21:38,866 --> 00:21:41,400
THEN WE'LL FRY, 
AND THEN COCKTAILS!

441
00:21:41,400 --> 00:21:44,233
LET'S GO GET A DRINK!

442
00:21:44,233 --> 00:21:46,166
[INDISTINCT CHATTER]

443
00:21:46,166 --> 00:21:47,633
Pati, voice-over: 
MY FRIENDS HAVE ARRIVED.

444
00:21:47,633 --> 00:21:50,733
NOW IT'S TIME 
TO START THE PARTY.

445
00:21:50,733 --> 00:21:53,300
GUYS, COME OVER 
TO MAKE SOME MICHELADAS.

446
00:21:53,300 --> 00:21:54,700
COME!

447
00:21:57,166 --> 00:22:01,166
OK. SO A MICHELADA 
IS A DRESSED-UP BEER.

448
00:22:01,166 --> 00:22:02,766
WE HAVE THE GLASS.

449
00:22:02,766 --> 00:22:04,633
YOU HAVE LIME AROUND 
AND THEN SALT.

450
00:22:04,633 --> 00:22:08,700
YOU CHOOSE. YOU CAN ADD 
SPICY, SAVORY, SOUR.

451
00:22:08,700 --> 00:22:09,700
SPICY.

452
00:22:09,700 --> 00:22:11,600
SPICY. WE LIKE SPICY.

453
00:22:11,600 --> 00:22:13,566
AND THEN...

454
00:22:13,566 --> 00:22:15,666
SPICY. MAGGI SAUCE,

455
00:22:15,666 --> 00:22:19,333
WHICH IS JUST, LIKE, 
A FLAVOR ENHANCER.

456
00:22:19,333 --> 00:22:21,133
OK. SO HE SQUEEZED 
THE LIME,

457
00:22:21,133 --> 00:22:22,533
AND HE ADDED IT THERE.

458
00:22:22,533 --> 00:22:25,400
THAT IS SO MEXICAN.

459
00:22:25,400 --> 00:22:26,533
THANK YOU.

460
00:22:26,533 --> 00:22:28,700
THANKS!

461
00:22:28,700 --> 00:22:30,200
OK. WHO'S NEXT, 
WHO'S NEXT?

462
00:22:30,200 --> 00:22:31,433
COME. MAKE SOME!

463
00:22:31,433 --> 00:22:32,566
GO AHEAD.

464
00:22:35,400 --> 00:22:36,866
Pati: TELL ME 
WHAT YOU THINK.

465
00:22:39,733 --> 00:22:40,766
DELICIOUS!

466
00:22:40,766 --> 00:22:42,100
¡SALUD!

467
00:22:42,100 --> 00:22:43,966
GREAT! JENNA, TOO.

468
00:22:43,966 --> 00:22:45,066
CHEERS!

469
00:22:49,533 --> 00:22:51,566
Pati: OK. SO I'M GETTING 
LAS PAPAS.

470
00:22:51,566 --> 00:22:55,200
OK. I'LL MAKE 
THE AVOCADO SAUCE.

471
00:22:55,200 --> 00:22:56,500
WHAT AM I GONNA DO 
WITH YOUR PAPAS?

472
00:22:56,500 --> 00:22:58,633
I HAVE THE OIL, 
I LEFT IT WARMING.

473
00:22:58,633 --> 00:23:00,433
SO YOU JUST FRY THEM.

474
00:23:00,433 --> 00:23:04,600
SO I'M GONNA DIP 
YOUR PAPAS RELLENAS. OK.

475
00:23:04,600 --> 00:23:06,333
THAT'S PERFECT.

476
00:23:06,333 --> 00:23:07,666
OOH! I'M HUNGRY!

477
00:23:07,666 --> 00:23:10,700
I AM STARVED, 
AND I CAN'T WAIT 
TO TASTE THESE.

478
00:23:10,700 --> 00:23:12,900
SO ARE WE GONNA DIP 
THE PAPAS

479
00:23:12,900 --> 00:23:14,100
IN THE AVOCADO SAUCE?

480
00:23:14,100 --> 00:23:15,733
YEAH, AND, YOU KNOW, 
THIS AVOCADO SAUCE 
IS EASY.

481
00:23:15,733 --> 00:23:18,900
IT'S TWO AVOCADOS, 
1/2 A CUP OF OLIVE OIL,

482
00:23:18,900 --> 00:23:22,600
4 GARLIC CLOVES, 
1/4 OF A CUP 
OF LIME JUICE,

483
00:23:22,600 --> 00:23:24,333
A TEASPOON OF CUMIN,

484
00:23:24,333 --> 00:23:25,733
AND A LITTLE BIT 
OF CILANTRO.

485
00:23:25,733 --> 00:23:27,566
THAT'S IT. BLENDED. 
AND THEN MAYBE 
SOME SALT,

486
00:23:27,566 --> 00:23:29,300
BUT THIS YOU COULD DIP 
THE PAPAS RELLENAS,

487
00:23:29,300 --> 00:23:31,866
OR YOU COULD USE IT AS 
A SALAD DRESSING, TOO.

488
00:23:41,633 --> 00:23:43,333
SO ARE YOU TAKING 
THE SEEDS OFF

489
00:23:43,333 --> 00:23:44,333
YES.

490
00:23:44,333 --> 00:23:45,466
YOU DON'T LIKE IT 
THAT SPICY?

491
00:23:45,466 --> 00:23:47,033
WHEN YOU'RE HAVING 
PEOPLE OVER,

492
00:23:47,033 --> 00:23:48,533
DON'T YOU THINK YOU 
DON'T WANT TO MAKE 
EVERYTHING SO SPICY

493
00:23:48,533 --> 00:23:49,600
BECAUSE SOME PEOPLE 
CAN'T HANDLE IT.

494
00:23:49,600 --> 00:23:50,900
YEAH, YEAH.

495
00:23:56,466 --> 00:23:59,000
PERFECT. OOH, SABRINA!

496
00:23:59,000 --> 00:24:00,733
CAN'T WAIT TO BRING 
THESE OUT.

497
00:24:00,733 --> 00:24:02,700
[INDISTINCT CHATTER]

498
00:24:05,400 --> 00:24:07,433
PAPAS RELLENAS!

499
00:24:07,433 --> 00:24:08,633
PASS THEM AROUND.

500
00:24:08,633 --> 00:24:10,833
OK. CAN I TAKE 
ONE FIRST?

501
00:24:10,833 --> 00:24:12,833
THEY'RE POTATO BALLS 
WITH PICADILLO INSIDE

502
00:24:12,833 --> 00:24:14,566
AND AVOCADO SAUCE.

503
00:24:14,566 --> 00:24:15,966
GUYS!

504
00:24:15,966 --> 00:24:18,500
WOW!

505
00:24:18,500 --> 00:24:21,700
A JICAMA CUCUMBER 
CRAB SALAD.

506
00:24:21,700 --> 00:24:23,000
WE'LL BE RIGHT BACK, OK?

507
00:24:23,000 --> 00:24:25,066
LEAVE ME SOME, 
LEAVE ME SOME.

508
00:24:26,966 --> 00:24:32,200
THIS IS SO GOOD. 
THE PEANUT ADDS 
A NEW DIMENSION, NO?

509
00:24:32,200 --> 00:24:33,833
THIS SMELLS SO GOOD!

510
00:24:33,833 --> 00:24:35,400
OK. HAVE YOU TRIED 
BARBACOA?

511
00:24:35,400 --> 00:24:36,433
NEVER.

512
00:24:36,433 --> 00:24:37,900
OK.

513
00:24:37,900 --> 00:24:40,200
THIS IS MEAT THAT HAS 
BEEN COOKING FOR A LONG TIME

514
00:24:40,200 --> 00:24:41,966
IN THESE BANANA LEAVES.

515
00:24:41,966 --> 00:24:44,000
WE'RE GONNA MAKE 
SOME SLIDERS.

516
00:24:44,000 --> 00:24:46,000
WHOA!

517
00:24:46,000 --> 00:24:48,166
OHH!

518
00:24:48,166 --> 00:24:50,233
I HAVE SALSA BORRACHA, 
OR DRUNKEN SAUCE,

519
00:24:50,233 --> 00:24:54,266
BUT I ALSO HAVE SOME 
OF THIS, LIKE, FRESH SLAW.

520
00:24:54,266 --> 00:24:56,133
OH, MY GOODNESS!

521
00:24:58,500 --> 00:24:59,600
MMM.

522
00:24:59,600 --> 00:25:01,500
HOW'S THAT?

523
00:25:01,500 --> 00:25:02,666
PERFECT.

524
00:25:02,666 --> 00:25:05,166
GUYS, WE HAVE BARBACOA.

525
00:25:05,166 --> 00:25:06,166
THANK YOU.

526
00:25:06,166 --> 00:25:07,266
YOU'RE WELCOME.

527
00:25:07,266 --> 00:25:08,266
THERE WE GO.

528
00:25:08,266 --> 00:25:11,066
GUYS, I WANTED TO MAKE 
YOU AN EDIBLE GIFT

529
00:25:11,066 --> 00:25:12,166
FOR COMING OVER.

530
00:25:12,166 --> 00:25:14,000
I HOPE THIS WAS 
A GOOD GIFT

531
00:25:14,000 --> 00:25:15,200
WITH A PACKAGE 
AND EVERYTHING.

532
00:25:15,200 --> 00:25:17,433
OH, PATI! THE BEST!

533
00:25:17,433 --> 00:25:18,433
Man: FANTASTIC!

534
00:25:18,433 --> 00:25:19,600
THANK YOU!

535
00:25:19,600 --> 00:25:21,166
AMAZING. I REALLY THINK 
I'M GONNA MOVE IN.

536
00:25:41,100 --> 00:25:43,100
Announcer: FOR MORE RECIPES 
AND INFORMATION,

537
00:25:43,100 --> 00:25:47,933
PLEASE VISIT 
PATISMEXICANTABLE.COM.

538
00:25:47,933 --> 00:25:51,033
"PATI'S MEXICAN TABLE" 
IS MADE POSSIBLE BY...

539
00:25:51,033 --> 00:25:54,200
MEXICO SUPREME QUALITY;

540
00:25:54,200 --> 00:25:57,266
AND THE MEXICAN MINISTRY 
OF AGRICULTURE,

541
00:25:57,266 --> 00:26:01,333
LIVESTOCK, RURAL DEVELOPMENT, 
FISHERIES, AND FOOD,

542
00:26:01,333 --> 00:26:05,666
PROUD TO SUPPORT 
"PATI'S MEXICAN TABLE" 
ON PUBLIC TELEVISION.

543
00:26:07,500 --> 00:26:09,400
Woman: ♪ ONE GLANCE 
AND I KNOW ♪

544
00:26:09,400 --> 00:26:13,066
♪ WHAT YOU'RE 
FEELING NOW ♪

545
00:26:13,066 --> 00:26:16,133
♪ HERE COMES MY LOVE ♪

546
00:26:16,133 --> 00:26:18,833
Announcer: NESTLE LA LECHERA 
SWEETENED CONDENSED MILK.

547
00:26:18,833 --> 00:26:20,900
MOM'S LOVE 
MAKES IT BETTER.

548
00:26:20,900 --> 00:26:21,066
GOYA ADOBO,

549
00:26:22,000 --> 00:26:24,933
[child humming]

550
00:26:25,066 --> 00:26:26,500
[audience applause]

551
00:26:26,633 --> 00:26:28,266
Narrator: Prepare them to 
 be great when they grow up.

552
00:26:28,400 --> 00:26:32,433
Goya Chick Peas, 
 part of a healthy diet.

553
00:26:32,433 --> 00:26:42,400
TASTE OF MEXICO.