WEBVTT

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¡OY! A CHIHUAHUA!

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THAT IS IS SUCH
A MEXICAN DOG,

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A CHIHUAHUA.

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Pati, voice-over:
IN THIS EPISODE,
I VISIT PÁTZCUARO,

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A BEAUTIFUL TOWN IN MEXICO,

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WHERE I GET TO SAMPLE
MANY OF THEIR UNIQUE
AND TASTY TREATS.

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THIS IS AN ICE CREAM
THAT TASTES LIKE

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ALMOND VANILLA MILK DOUGH,

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AND THAT'S WHY IT'S
CALLED PASTA, NOT SPAGHETTI.

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BACK AT HOME, I GET
TO SAMPLE EVEN MORE SURPRISES

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BECAUSE WE'RE THROWING
A POT LUCK PARTY!

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HA HA!

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SHOWING UP EARLY IS
MY FRIEND SABRINA SOTO,

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WHO WILL BE PREPARING
A CUBAN CLASSIC, PAPAS RELLENAS.

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

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A TRADITIONAL
AND INTENSELY FLAVORED

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MEXICAN DISH COOKED
IN AN AUTHENTIC WAY,

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IN BANANA LEAVES!

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I WILL ALSO BE TREATING
MY FRIENDS TO MICHELADAS,

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A POPULAR MEXICAN BEER COCKTAIL.

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¡SALUD!

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♪ DAME, DAME ♪

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♪ DAME TU CHOCOLATÉ ♪

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♪ DAME, DAME ♪

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♪ DAME TU PILONCILLO ♪

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♪ DAME, DAME ♪

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♪ DAME CAFÉ CALIENTÉ ♪

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♪ DAME, DAME ♪

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♪ DAME TU CORAZÓN ♪

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

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MEXICO SUPREME QUALITY;

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AND THE MEXICAN MINISTRY
OF AGRICULTURE,

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LIVESTOCK, RURAL DEVELOPMENT,
FISHERIES, AND FOOD,

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

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Woman: ♪ ONE GLANCE
AND I KNOW ♪

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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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<i> [child humming]</i>

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<i> [audience applause]</i>

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

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

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TASTE OF MEXICO.

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Pati: TODAY IS GONNA BE
SO MUCH FUN.

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I CALLED A FEW FRIENDS,

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

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I DON'T KNOW WHAT
THEY'RE BRINGING,

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AND I CAN'T WAIT TO TRY IT,

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AND I AM MAKING SOMETHING
VERY, VERY SPECIAL,

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AND IT HAS BEEN PASSED DOWN

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THROUGH NOT ONLY
A FEW GENERATIONS

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

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THIS DISH IS INTENSE.

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IT IS FLAVORFUL.

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

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HUGE CHUNKS OF MEAT,

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BUT IN SOME PLACES IN MEXICO,
LIKE IN CENTRAL MEXICO,

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MICHOACÁN OR MEXICO CITY,
WHERE I'M FROM,

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THEY SOMETIMES MAKE IT
WITH BEEF,

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AND THEN THAT'S EASIER
BECAUSE IT COOKS FOR LESS TIME.

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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.

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THE MARINADE, WHICH IS
LIKE A WET RUB, USES

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ANCHO CHILES
AND GUAJILLO CHILES.

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NOW I HAVE 10 ANCHOS
AND 10 GUAJILLOS,

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

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COVERED IT WITH WATER,
BROUGHT IT TO A BOIL,

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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.

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

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THAT'S WHAT YOU WANT,
SO I'M ADDING IT IN HERE.

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THIS IS THE GUAJILLO CHILES.

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LOOK AT THE DIFFERENCE
IN COLOR.

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SO THESE TWO CHILES
ARE NOT THE SAME, GUYS.

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TWO DIFFERENT CHILES ARE
TWO DIFFERENT INGREDIENTS,

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BUT THE ANCHO AND THE GUAJILLO
GO BEAUTIFUL TOGETHER.

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AND THEN I'M GONNA GET SOME
OF THAT COOKING LIQUID.

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I NEED TWO CUPS.

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AND THEN I'M GOING TO
ADD A TOMATO.

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AND I'M GOING TO ADD
SOME ONION.

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3 MEDIUM GARLIC CLOVES,

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AND THEN I'M ADDING SALT,
2 1/2 TABLESPOONS IN HERE,

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ABOUT A TABLESPOON OF OREGANO,

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A HALF A TEASPOON
OF GROUND BLACK PEPPER,

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AND THEN HALF A TEASPOON
OF ALLSPICE.

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HALF A TEASPOON CINNAMON

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

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AND ABOUT 4-5 WHOLE CLOVES.

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I'M REMOVING THE STEMS.

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ALL PUREED,

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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,

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WHICH IS COOKING THEM.

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

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AND IF I KNOW MY COOKING,
THIS IS GONNA SMOKE,

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THIS IS GONNA SIZZLE,
THIS IS GONNA BUBBLE,

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AND I'M GONNA BE READY.

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[SIZZLING]

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THAT'S JUST NORMAL.

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THAT'S JUST EVERYDAY COOKING
IN A MEXICAN KITCHEN.

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I HAVE IT ON LOW TO MEDIUM HEAT.

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I'M GONNA LEAVE IT
PARTIALLY COVERED,

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

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IT'S SIMMERING, IT'S BEAUTIFUL.

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

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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.

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THIS KIND OF COOKING

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HAS EXISTED IN MEXICO
SINCE PRE-HISPANIC TIMES.

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THEY WRAPPED THE MEAT
IN BANANA LEAVES,

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AND THEN THEY DUG
UNDERGROUND PITS,

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AND TO THIS DAY,
THAT'S WHAT HAPPENS.

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THE PITS ARE HUGE, IMMENSE,

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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,

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AND THEN THEY SEAL IT
WITH A KIND OF CLAY,

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AND THEN IT COOKS OVERNIGHT.

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THE BANANA LEAVES
KEEP IT MOIST,

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BUT NOT ONLY THAT.

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IT INFUSES THEM WITH THIS WILD
AROMA AND FRAGRANCE,

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AND IT'S JUST INCREDIBLE.

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

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ONTO THE MEAT BECAUSE
I'M GONNA COOK IT RIGHT AWAY.

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IF YOU FIND AN AVOCADO LEAF,

07:29.166 --> 07:33.033 align:start position:20% line:79.33% size:55%
THEN THIS WILL MAKE IT
EVEN MORE EXOTIC.

07:33.033 --> 07:36.400 align:start position:20% line:79.33% size:70%
NOW I'M FOLDING IT LIKE THIS
LIKE A TAMAL.

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IF YOU DON'T FIND
A BANANA LEAF,

07:39.566 --> 07:44.200 align:start position:10% line:79.33% size:75%
YOU CAN JUST USE ALUMINUM FOIL
OR PARCHMENT PAPER.

07:44.200 --> 07:46.766 align:start position:20% line:79.33% size:47.5%
FOR GUESTS, THIS IS
SUCH A TREAT.

07:46.766 --> 07:48.933 align:start position:20% line:79.33% size:62.5%
YOU'RE GIVING THEM, LIKE,
A LITTLE GIFT.

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I'M ADDING THE SAUCE.

07:59.966 --> 08:04.333 align:start position:45% line:79.33% size:22.5%
AND WAIT.
THE LAST THING I'M ADDING...

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BEER!

08:07.100 --> 08:11.000 align:start position:20% line:79.33% size:52.5%
AND THAT WILL MAKE IT
REALLY SUPER EXTRA MOIST,

08:11.000 --> 08:15.100 align:start position:20% line:79.33% size:52.5%
AND THEN I'M COVERING
WITH THE LID,

08:15.100 --> 08:19.133 align:start position:20% line:74% size:50%
AND THIS WHOLE THING
IS REPLICATING THAT
UNDERGROUND PIT.

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HAVE THE OVEN AT 350,

08:21.966 --> 08:26.566 align:start position:17.5% line:79.33% size:65%
AND WE ARE GOING TO PUT IT
IN THERE FOR ABOUT 3 HOURS.

08:33.633 --> 08:37.833 align:start position:20% line:79.33% size:62.5%
SO I'M GONNA MAKE A QUICK
CUCUMBER AND JICAMA SALAD

08:37.833 --> 08:41.066 align:start position:20% line:79.33% size:62.5%
WITH A SPECIAL INGREDIENT
FOR MY FRIENDS

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BECAUSE IT'S QUICK,
IT'S EASY, IT'S REFRESHING,

08:43.000 --> 08:47.733 align:start position:20% line:79.33% size:52.5%
SO I'M GOING TO BEGIN
BY ZESTING TWO LIMES.

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WHEN I CAN, I LOVE USING
THE FULL FLAVORS

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FROM AN INGREDIENT,

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SO IF I USE A LIME,
I USE THE ZEST

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AND ALSO THE JUICE.

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EVERYTHING'S GONNA GO
RIGHT IN HERE.

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I'M ALSO USING CILANTRO.

09:09.266 --> 09:11.466 align:start position:20% line:79.33% size:52.5%
I'M USING THE LEAVES,
I'M USING THE STEMS,

09:11.466 --> 09:13.100 align:start position:20% line:84.67% size:50%
AND THE LOWER STEMS.

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THEY HAVE A NICE CRUNCH,

09:14.933 --> 09:17.266 align:start position:30% line:79.33% size:32.5%
AND THEY HAVE
A MORE INTENSE FLAVOR

09:17.266 --> 09:20.766 align:start position:30% line:79.33% size:40%
THAN THE LEAVES,
SO EVERYTHING'S GOING IN THERE.

09:22.800 --> 09:25.366 align:start position:22.5% line:79.33% size:40%
I HAVE DIFFERENT
ACIDIC FLAVORS IN HERE.

09:25.366 --> 09:27.900 align:start position:20% line:79.33% size:52.5%
I HAVE THE LIME JUICE
AND THE ZEST.

09:27.900 --> 09:30.200 align:start position:10% line:84.67% size:70%
NOW I'M ADDING RICE VINEGAR.

09:30.200 --> 09:34.033 align:start position:37.5% line:79.33% size:27.5%
IT'S SWEET,
BUT IT'S ALSO VERY MILD.

09:34.033 --> 09:36.966 align:start position:20% line:79.33% size:50%
YOU KNOW, IN MEXICO,
PEOPLE USE A LOT

09:36.966 --> 09:39.966 align:start position:37.5% line:79.33% size:27.5%
OF HOMEMADE
FRUIT-FLAVORED VINEGARS

09:39.966 --> 09:43.400 align:start position:35% line:79.33% size:32.5%
THAT ARE MADE
WITH THE RIND OF AN ORANGE

09:43.400 --> 09:44.966 align:start position:20% line:84.67% size:62.5%
OR THE RIND OF PINEAPPLE,

09:44.966 --> 09:49.700 align:start position:12.5% line:79.33% size:77.5%
AND RICE VINEGAR REALLY REMINDS
ME OF THOSE HOMEMADE VINEGARS.

09:49.700 --> 09:53.633 align:start position:17.5% line:79.33% size:67.5%
SO I HAVE THE 3 TABLESPOONS
OF THE RICE VINEGAR.

09:53.633 --> 09:56.133 align:start position:35% line:79.33% size:25%
I'M ADDING
A TABLESPOON OF HONEY,

09:56.133 --> 10:01.300 align:start position:20% line:79.33% size:52.5%
AND THAT'S JUST GONNA
ROUND UP THE VINAIGRETTE.

10:01.300 --> 10:03.300 align:start position:40% line:84.67% size:10%
MMM.

10:03.300 --> 10:07.300 align:start position:32.5% line:79.33% size:47.5%
AND THEN I'M ADDING
1/4 OF A TEASPOON OF CAYENNE

10:07.300 --> 10:10.300 align:start position:20% line:84.67% size:55%
AND SOME SALT TO TASTE

10:10.300 --> 10:12.800 align:start position:30% line:84.67% size:35%
AND OLIVE OIL.

10:12.800 --> 10:15.333 align:start position:22.5% line:79.33% size:57.5%
FIRST, I'M GOING TO MIX
THE INGREDIENTS.

10:15.333 --> 10:22.533 align:start position:20% line:10% size:60%
I'M ADDING THE OLIVE OIL
SUPERSLOWLY, ALSO 3 TABLESPOONS,

10:22.533 --> 10:26.166 align:start position:20% line:10% size:47.5%
AND I'M EMULSIFYING
THE VINAIGRETTE

10:26.166 --> 10:28.033 align:start position:20% line:10% size:45%
BECAUSE YOU REALLY
WANT TO FORCE THAT OIL

10:28.033 --> 10:31.333 align:start position:20% line:10% size:55%
TO BREAK INTO THE REST
OF THE INGREDIENTS.

10:31.333 --> 10:33.733 align:start position:17.5% line:84.67% size:67.5%
LET ME HAVE A LITTLE TASTE.

10:36.600 --> 10:41.633 align:start position:20% line:79.33% size:52.5%
MMM. I'M GOING TO ADD
SOME SCALLIONS.

10:46.066 --> 10:47.566 align:start position:30% line:84.67% size:27.5%
IN IT GOES.

10:47.566 --> 10:50.366 align:start position:30% line:84.67% size:32.5%
GONNA MIX IT.

10:50.366 --> 10:53.933 align:start position:22.5% line:79.33% size:57.5%
I'M GONNA START CUTTING
THE CUCUMBER.

10:53.933 --> 10:57.600 align:start position:35% line:79.33% size:40%
I LIKE TO CUT IT
INTO PIECES ABOUT THIS SIZE,

10:57.600 --> 11:00.266 align:start position:20% line:84.67% size:60%
LIKE, ONE TO TWO INCHES.

11:00.266 --> 11:02.100 align:start position:30% line:79.33% size:42.5%
THIS IS FUN GUYS.
CHECK THIS OUT.

11:02.100 --> 11:05.500 align:start position:10% line:84.67% size:72.5%
YOU CAN SLICE IT LIKE THIS...

11:05.500 --> 11:11.966 align:start position:22.5% line:79.33% size:57.5%
AND THEN YOU CAN CUT IT
INTO MATCHSTICKS.

11:11.966 --> 11:14.200 align:start position:17.5% line:84.67% size:65%
AND WE GO WITH THE JICAMA.

11:14.200 --> 11:16.433 align:start position:17.5% line:84.67% size:65%
THAT IS A FUN WORD TO SAY.

11:16.433 --> 11:18.033 align:start position:20% line:84.67% size:52.5%
I'M PEELING THE JICA.

11:18.033 --> 11:20.866 align:start position:20% line:79.33% size:52.5%
I'M JUST GOING AROUND
WITH THE KNIFE.

11:26.900 --> 11:30.433 align:start position:20% line:79.33% size:60%
MY SECOND-TO-LAST THING,
SOME PEANUTS.

11:34.000 --> 11:36.100 align:start position:10% line:84.67% size:80%
IT IS SUCH A SUPERCRUNCHY SALAD.

11:36.100 --> 11:38.200 align:start position:17.5% line:84.67% size:67.5%
IT HAS THE CRUNCHY PEANUTS,

11:38.200 --> 11:40.100 align:start position:20% line:84.67% size:60%
THE SUPERCRUNCHY JICAMA,

11:40.100 --> 11:42.166 align:start position:20% line:84.67% size:52.5%
THE CRUNCHY CUCUMBER.

11:42.166 --> 11:44.066 align:start position:20% line:84.67% size:52.5%
I'M MIXING IT ALL UP,

11:44.066 --> 11:48.866 align:start position:17.5% line:79.33% size:57.5%
AND MY LAST, LAST THING
REALLY, REALLY THIS TIME--

11:48.866 --> 11:51.566 align:start position:20% line:84.67% size:47.5%
CHECK WHAT I FOUND,

11:51.566 --> 11:57.300 align:start position:22.5% line:79.33% size:57.5%
THIS GORGEOUS, GORGEOUS
JUMBO LUMP CRAB.

11:57.300 --> 12:00.600 align:start position:20% line:79.33% size:70%
IT'S SO INCREDIBLY LUXURIOUS
AND DELICIOUS,

12:00.600 --> 12:02.266 align:start position:20% line:84.67% size:70%
AND I'M ADDING IT IN THE END

12:02.266 --> 12:04.533 align:start position:20% line:79.33% size:70%
BECAUSE I DON'T WANT TO MESS
MUCH WITH THE CRAB.

12:04.533 --> 12:08.566 align:start position:32.5% line:79.33% size:35%
WHEN I MIX IT,
I WANT TO KEEP THOSE BIG CHUNKS

12:08.566 --> 12:10.200 align:start position:20% line:84.67% size:47.5%
AND BITE INTO THEM.

12:12.266 --> 12:13.966 align:start position:30% line:79.33% size:42.5%
YOU CAN TELL THAT
I'M REALLY HAPPY

12:13.966 --> 12:15.766 align:start position:10% line:84.67% size:80%
THAT MY FRIENDS ARE COMING OVER,

12:15.766 --> 12:18.900 align:start position:20% line:79.33% size:47.5%
MAKING THAT INTENSE
BARBACOA DISH

12:18.900 --> 12:22.333 align:start position:22.5% line:79.33% size:57.5%
AND THEN THIS LUXURIOUS
CRAB SALAD.

12:22.333 --> 12:24.133 align:start position:17.5% line:84.67% size:67.5%
I HOPE IT MAKES THEM HAPPY,

12:24.133 --> 12:28.200 align:start position:17.5% line:79.33% size:67.5%
AND NOW I CAN'T WAIT TO SEE
WHAT THEY'RE BRINGING.

12:30.833 --> 12:33.933 align:start position:30% line:84.67% size:32.5%
MMM. AWESOME.

12:38.466 --> 12:40.333 align:start position:20% line:10% size:52.5%
SO THIS IS PÁTZCUARO.

12:40.333 --> 12:42.300 align:start position:10% line:10% size:75%
IT'S A SMALL TOWN IN MICHOACÁN

12:42.300 --> 12:44.666 align:start position:20% line:10% size:50%
THAT WAS ESTABLISHED
IN THE 14th CENTURY.

12:44.666 --> 12:46.966 align:start position:30% line:79.33% size:40%
IT IS BEAUTIFUL,
IT IS FILLED

12:46.966 --> 12:49.200 align:start position:20% line:84.67% size:52.5%
WITH COLOR AND MUSIC.

12:51.100 --> 12:54.166 align:start position:17.5% line:79.33% size:67.5%
AND IT'S FILLED TO THE BRIM
WITH LITTLE SHOPS

12:54.166 --> 12:57.366 align:start position:22.5% line:79.33% size:57.5%
AND RESTAURANTS SELLING
ABSOLUTELY EVERYTHING.

13:00.100 --> 13:06.233 align:start position:20% line:79.33% size:52.5%
SO WE'RE GOING TO TRY
TO FIND JELL-O--GELATINA.

13:06.233 --> 13:09.500 align:start position:20% line:79.33% size:60%
WHEN I WAS A LITTLE GIRL
IN MEXICO CITY,

13:09.500 --> 13:11.566 align:start position:20% line:79.33% size:50%
WE USED TO FIND THEM
IN GAS STATIONS,

13:11.566 --> 13:13.866 align:start position:20% line:79.33% size:55%
SO I WOULD ALWAYS WANT
TO GO WITH MY DAD

13:13.866 --> 13:17.466 align:start position:20% line:79.33% size:55%
WHEN HE HAD TO FILL UP
THE CAR WITH GAS.

13:19.333 --> 13:22.033 align:start position:40% line:84.67% size:42.5%
¡OY! A CHIHUAHUA!

13:22.033 --> 13:24.166 align:start position:40% line:79.33% size:37.5%
THAT IS IS SUCH
A MEXICAN DOG,

13:24.166 --> 13:25.500 align:start position:35% line:84.67% size:30%
A CHIHUAHUA.

13:27.300 --> 13:28.433 align:start position:40% line:84.67% size:20%
JELL-Os!

13:28.433 --> 13:30.600 align:start position:17.5% line:79.33% size:45%
NO, NO. SERIOUSLY.
WE JUST FOUND THE JELL-Os.

13:30.600 --> 13:31.733 align:start position:37.5% line:84.67% size:27.5%
DILES HOLA.

13:31.733 --> 13:32.733 align:start position:10% line:84.67% size:15%
¡HOLA!

13:37.766 --> 13:38.733 align:start position:10% line:10% size:17.5%
AJEREZ.

13:40.700 --> 13:41.933 align:start position:10% line:10% size:17.5%
SANDÍA.

13:41.933 --> 13:44.900 align:start position:40% line:10% size:47.5%
SANDÍA--WATERMELON!
UVA--AND GRAPE.

13:44.900 --> 13:47.033 align:start position:40% line:79.33% size:45%
JELL-O GETS REALLY
WILD IN MEXICO.

13:47.033 --> 13:50.100 align:start position:40% line:10% size:42.5%
HERE. YOU USUALLY
MAKE THE FLAVORS
YOURSELF.

13:51.333 --> 13:52.700 align:start position:10% line:10% size:17.5%
AJEREZ.

13:52.700 --> 13:55.266 align:start position:40% line:74% size:17.5%
AJEREZ.
OK. SO SHERRY
IN THE BOTTOM

13:55.266 --> 13:57.966 align:start position:37.5% line:79.33% size:27.5%
AND VANILLA
ON THE TOP.

13:57.966 --> 13:59.933 align:start position:40% line:84.67% size:45%
[SPEAKING SPANISH]

14:02.566 --> 14:04.333 align:start position:40% line:79.33% size:30%
OH, MY GOSH!
THEY JUST SAID

14:04.333 --> 14:05.700 align:start position:40% line:79.33% size:30%
THEY CAN PUT
EGGNOG ON TOP.

14:05.700 --> 14:07.633 align:start position:37.5% line:84.67% size:27.5%
SÍ. PLEASE.

14:07.633 --> 14:11.600 align:start position:40% line:79.33% size:50%
SO NOW SHE'S POURING
EGGNOG ON TOP. OK!

14:15.466 --> 14:17.166 align:start position:40% line:84.67% size:10%
MMM!

14:18.800 --> 14:22.833 align:start position:40% line:79.33% size:45%
THIS IS DEFINITELY
A GROWNUP JELL-O.

14:25.266 --> 14:26.533 align:start position:40% line:84.67% size:22.5%
¡GRACIAS!

14:31.166 --> 14:32.400 align:start position:40% line:84.67% size:22.5%
HO HO HO!

14:32.400 --> 14:34.100 align:start position:35% line:79.33% size:30%
OH, MY GOSH!
HOW CUTE!

14:34.100 --> 14:35.100 align:start position:10% line:84.67% size:45%
[SPEAKING SPANISH]

14:35.100 --> 14:36.100 align:start position:40% line:84.67% size:40%
[SPEAKS SPANISH]

14:36.100 --> 14:38.100 align:start position:10% line:84.67% size:55%
AH! IT'S MOTHER'S DAY!

14:38.100 --> 14:40.400 align:start position:10% line:79.33% size:37.5%
OH, WAIT, WAIT,
WAIT, WAIT!

14:40.400 --> 14:42.066 align:start position:30% line:84.67% size:40%
GUYS, EMPANADAS.

14:42.066 --> 14:43.700 align:start position:32.5% line:79.33% size:35%
I JUST HAVE TO
SHOW YOU THESE.

14:43.700 --> 14:47.033 align:start position:30% line:79.33% size:42.5%
THIS IS A TYPICAL
EMPANADA STAND.

14:48.700 --> 14:51.933 align:start position:20% line:79.33% size:35%
WHERE YOU HAVE
ALL KINDS OF FLAVORS

14:51.933 --> 14:54.433 align:start position:20% line:84.67% size:52.5%
FROM SWEET TO SAVORY.

14:54.433 --> 14:57.733 align:start position:17.5% line:79.33% size:65%
ALL OF THE THINGS ARE MADE
FROM SCRATCH

14:57.733 --> 14:59.533 align:start position:22.5% line:84.67% size:57.5%
WITH FRESH INGREDIENTS.

14:59.533 --> 15:00.900 align:start position:40% line:84.67% size:10%
MMM!

15:02.500 --> 15:06.500 align:start position:20% line:79.33% size:52.5%
IT MELTS AND CRUMBLES
IN YOUR MOUTH.

15:06.500 --> 15:07.900 align:start position:40% line:84.67% size:20%
SO GOOD.

15:12.133 --> 15:15.000 align:start position:20% line:79.33% size:45%
I AM GONNA GO HUNT
FOR THE BEST ICE CREAM

15:15.000 --> 15:18.366 align:start position:22.5% line:79.33% size:50%
BECAUSE THAT IS WHAT
THIS TOWN IS KNOWN FOR.

15:27.200 --> 15:29.166 align:start position:40% line:84.67% size:50%
PASTA IS ONE FLAVOR.

15:29.166 --> 15:30.933 align:start position:40% line:84.67% size:40%
[SPEAKS SPANISH]

15:30.933 --> 15:33.000 align:start position:40% line:79.33% size:50%
BECAUSE I KNOW IT'S,
A WELL-KEPT SECRET.

15:33.000 --> 15:35.433 align:start position:40% line:84.67% size:40%
[SPEAKS SPANISH]

15:35.433 --> 15:36.600 align:start position:40% line:79.33% size:45%
YOU'RE GONNA SHARE
YOUR SECRET!

15:36.600 --> 15:38.133 align:start position:10% line:84.67% size:52.5%
NO. I DON'T THINK SO.

15:48.200 --> 15:50.566 align:start position:40% line:84.67% size:22.5%
MMM. MMM!

15:53.800 --> 15:55.433 align:start position:40% line:84.67% size:40%
IT'S INCREDIBLE!

15:55.433 --> 15:58.133 align:start position:40% line:74% size:35%
I JUST STOPPED
RIGHT THERE
TO JUST TASTE IT.

15:58.133 --> 16:00.766 align:start position:40% line:79.33% size:40%
IT'S NOT A PASTA
ICE CREAM LIKE

16:00.766 --> 16:02.966 align:start position:40% line:74% size:42.5%
THE ITALIAN PASTA
THAT YOU EAT
LIKE FETTUCCINI.

16:02.966 --> 16:06.833 align:start position:40% line:79.33% size:40%
IT'S JUST CALLED
PASTA AS IN DOUGH.

16:06.833 --> 16:10.600 align:start position:40% line:74% size:42.5%
SO BASICALLY THIS
IS AN ICE CREAM
THAT TASTES LIKE

16:10.600 --> 16:13.433 align:start position:40% line:79.33% size:35%
ALMOND VANILLA
MILK DOUGH,

16:13.433 --> 16:17.300 align:start position:40% line:74% size:35%
AND THAT'S WHY
IT'S CALLED PASTA,
NOT SPAGHETTI.

16:17.300 --> 16:19.033 align:start position:40% line:79.33% size:35%
SO YOU'RE MOST
FAMOUS FOR THIS ONE?

16:19.033 --> 16:21.100 align:start position:10% line:79.33% size:30%
YES. THIS IS
MOST FAMOUS.

16:21.100 --> 16:22.700 align:start position:40% line:84.67% size:20%
AMAZING.

16:24.266 --> 16:25.600 align:start position:40% line:84.67% size:10%
MMM!

16:30.333 --> 16:34.000 align:start position:20% line:79.33% size:45%
YOU GUYS HAVE SEEN
SABRINA SOTO ON HGTV,

16:34.000 --> 16:35.833 align:start position:30% line:79.33% size:37.5%
BUT YOU HAVEN'T
SEEN HER COOKING,

16:35.833 --> 16:38.066 align:start position:30% line:10% size:55%
AND SHE'S COOKING HERE
WITH ME.

16:38.066 --> 16:40.033 align:start position:30% line:10% size:60%
SABRINA, SO HAPPY YOU'RE
HERE WITH ME.

16:40.033 --> 16:43.700 align:start position:30% line:10% size:52.5%
SHE TOLD ME ABOUT HER
PAPAS RELLENAS,

16:43.700 --> 16:45.100 align:start position:32.5% line:79.33% size:37.5%
AND EVERYBODY'S
BRINGING STUFF,

16:45.100 --> 16:47.666 align:start position:35% line:74% size:45%
BUT I TOLD SABRINA
I REALLY WANT TO LEARN
HOW TO MAKE THEM!

16:47.666 --> 16:49.266 align:start position:30% line:84.67% size:27.5%
SO SHOW ME.

16:49.266 --> 16:50.666 align:start position:10% line:74% size:35%
IT'S NOT EASY.
IT TAKES A LITTLE
BIT OF TIME,

16:50.666 --> 16:52.066 align:start position:10% line:84.67% size:62.5%
BUT IT'S A SIMPLE RECIPE.

16:52.066 --> 16:53.133 align:start position:40% line:84.67% size:7.5%
OK.

16:53.133 --> 16:55.366 align:start position:12.5% line:79.33% size:52.5%
OK. SO FIRST, WE HAVE
TO CHOP SOME TOMATOES,

16:55.366 --> 16:56.666 align:start position:10% line:79.33% size:35%
GREEN PEPPERS,
AND ONIONS.

16:56.666 --> 16:59.200 align:start position:40% line:84.67% size:20%
PERFECT!

16:59.200 --> 17:01.133 align:start position:40% line:79.33% size:40%
SABRINA, TELL ME
SOMETHING.

17:01.133 --> 17:02.266 align:start position:10% line:84.67% size:10%
YES.

17:02.266 --> 17:04.033 align:start position:40% line:79.33% size:45%
WHEN DID YOU FIRST
EAT PAPAS RELLENAS?

17:04.033 --> 17:05.966 align:start position:10% line:79.33% size:72.5%
I REALLY DON'T EVEN REMEMBER.
I WAS SO YOUNG.

17:05.966 --> 17:07.666 align:start position:10% line:79.33% size:35%
MY MOM USED TO
MAKE THEM ALL THE TIME.

17:07.666 --> 17:10.766 align:start position:40% line:74% size:42.5%
SO THIS IS A DISH
THAT YOU HAVE
NOSTALGIA FOR,

17:10.766 --> 17:13.433 align:start position:40% line:79.33% size:47.5%
LIKE IT REMINDS YOU
OF CHILDHOOD?

17:13.433 --> 17:14.600 align:start position:10% line:79.33% size:55%
OF GROWING UP BECAUSE,
YOU KNOW, GROWING UP,

17:14.600 --> 17:17.233 align:start position:10% line:79.33% size:57.5%
MY PARENTS AND MY AUNT,
MY GRANDMOTHER

17:17.233 --> 17:18.800 align:start position:10% line:79.33% size:27.5%
WERE ALWAYS
IN THE KITCHEN GOSSIPING,

17:18.800 --> 17:21.433 align:start position:10% line:74% size:45%
SO MY SISTER AND I
ALWAYS WANTED TO
HANG OUT WITH THEM.

17:21.433 --> 17:23.933 align:start position:10% line:79.33% size:42.5%
SO WE WERE ALWAYS
AROUND FOOD, COOKING,

17:23.933 --> 17:25.266 align:start position:10% line:84.67% size:47.5%
AND I LOVE COOKING.

17:25.266 --> 17:26.766 align:start position:10% line:79.33% size:50%
EVEN WHEN I GO VISIT
MY SISTER THESE DAYS,

17:26.766 --> 17:28.100 align:start position:10% line:84.67% size:45%
ALL WE DO IS COOK.

17:28.100 --> 17:29.600 align:start position:40% line:79.33% size:32.5%
WHERE DID YOU
GROW UP, SABRINA?

17:29.600 --> 17:32.066 align:start position:10% line:79.33% size:47.5%
I WAS BORN IN MIAMI
LIKE EVERY OTHER CUBAN

17:32.066 --> 17:33.566 align:start position:10% line:84.67% size:52.5%
IN THE UNITED STATES.

17:33.566 --> 17:36.366 align:start position:10% line:79.33% size:52.5%
SO WE WENT FROM MIAMI
TO UNION CITY.

17:36.366 --> 17:39.233 align:start position:10% line:74% size:30%
OH, MY GOSH.
THESE ONIONS ARE
KILLING MY EYES.

17:39.233 --> 17:41.300 align:start position:40% line:79.33% size:47.5%
HERE. LET'S SWITCH.
LET'S SWITCH.

17:41.300 --> 17:42.600 align:start position:10% line:84.67% size:47.5%
YOU WANT TO SWITCH?

17:42.600 --> 17:44.066 align:start position:40% line:74% size:47.5%
YEAH. LET'S SWITCH.
I WANT TO CRY
A LITTLE.

17:44.066 --> 17:45.566 align:start position:20% line:84.67% size:45%
I'LL DO THE ONION.

17:45.566 --> 17:48.066 align:start position:10% line:79.33% size:32.5%
OK. SO I HAVE
THE OIL IN HERE

17:48.066 --> 17:50.300 align:start position:10% line:79.33% size:60%
BECAUSE I WANTED IT WARM
FOR YOUR ONIONS.

17:50.300 --> 17:52.200 align:start position:30% line:79.33% size:52.5%
WE'RE GONNA COOK DOWN
ALL OF THE...

17:52.200 --> 17:53.400 align:start position:10% line:84.67% size:27.5%
VEGETABLES.

17:53.400 --> 17:54.633 align:start position:32.5% line:79.33% size:37.5%
THE VEGETABLES,
THE SOFRITO.

17:54.633 --> 17:56.266 align:start position:10% line:79.33% size:42.5%
YOU KNOW, IT'S SO
INTERESTING,

17:56.266 --> 17:58.800 align:start position:10% line:79.33% size:42.5%
IN MEXICO, WE USE
THE COMBINATION

17:58.800 --> 18:03.466 align:start position:10% line:79.33% size:47.5%
OF ONION AND TOMATO
ALL THE TIME.

18:03.466 --> 18:04.733 align:start position:40% line:84.67% size:32.5%
ALL THE TIME.

18:10.000 --> 18:12.466 align:start position:10% line:79.33% size:35%
OK. SO WE HAVE
THE ONION

18:12.466 --> 18:14.566 align:start position:10% line:84.67% size:65%
AND THE GREEN BELL PEPPER.

18:14.566 --> 18:16.133 align:start position:10% line:79.33% size:40%
NOW YOU'RE GOING
WITH THE PIMIENTO,

18:16.133 --> 18:17.866 align:start position:10% line:79.33% size:40%
AND I'M CHOPPING
THE TOMATO.

18:17.866 --> 18:20.766 align:start position:40% line:79.33% size:42.5%
AND WE CAN DESEED
IT, TOO.

18:20.766 --> 18:22.166 align:start position:10% line:79.33% size:42.5%
I HAVE A TRASHCAN
IN HERE.

18:22.166 --> 18:23.800 align:start position:10% line:79.33% size:47.5%
I'M NOT THROWING IT
ON THE GROUND.

18:28.700 --> 18:30.533 align:start position:10% line:79.33% size:32.5%
SHOULD I CHOP
THE GARLIC FOR YOU?

18:30.533 --> 18:31.800 align:start position:40% line:79.33% size:30%
YES, PLEASE.
YOUR HANDS ARE GONNA

18:31.800 --> 18:33.300 align:start position:40% line:79.33% size:42.5%
SMELL LIKE GARLIC
FOR DAYS.

18:33.300 --> 18:36.333 align:start position:10% line:74% size:47.5%
YOU KNOW, SOMETIMES
WHEN I GET INTO THESE
COOKING SPREES

18:36.333 --> 18:38.333 align:start position:10% line:79.33% size:47.5%
AND I'LL GO TO BED,
AND MY HUSBAND WILL SAY,

18:38.333 --> 18:42.233 align:start position:10% line:79.33% size:52.5%
"PATI, YOU SMELL LIKE
A TRASHCAN."

18:42.233 --> 18:46.200 align:start position:10% line:74% size:25%
THE GARLIC
AND THE SHRIMP SHELLS
AND THE...

18:46.200 --> 18:48.233 align:start position:10% line:79.33% size:30%
HE LOVES ME.
HE PUTS UP WITH IT.

18:48.233 --> 18:49.466 align:start position:40% line:84.67% size:22.5%
HA HA HA!

18:51.566 --> 18:52.666 align:start position:10% line:84.67% size:47.5%
DO WE ADD THE MEAT?

18:52.666 --> 18:53.766 align:start position:40% line:79.33% size:42.5%
YEAH, YOU CAN PUT
THE MEAT IN.

18:53.766 --> 18:54.900 align:start position:10% line:84.67% size:22.5%
YEAH? OK.

18:57.400 --> 18:58.600 align:start position:40% line:79.33% size:47.5%
SO I'M JUST MASHING
THE POTATOES,

18:58.600 --> 18:59.666 align:start position:40% line:79.33% size:47.5%
ADDING A LITTLE BIT
OF WARM MILK.

18:59.666 --> 19:01.566 align:start position:40% line:79.33% size:50%
NOT TOO MUCH BECAUSE
YOU ALMOST WANT IT

19:01.566 --> 19:03.400 align:start position:40% line:79.33% size:27.5%
TO BE PASTY
SO WE CAN MAKE

19:03.400 --> 19:04.733 align:start position:40% line:79.33% size:30%
LITTLE BOWLS
IN OUR HAND WITH IT.

19:04.733 --> 19:07.333 align:start position:10% line:79.33% size:60%
YOU WANT IT, LIKE, DRIER
THAN MASHED POTATOES?

19:07.333 --> 19:09.600 align:start position:40% line:79.33% size:47.5%
EXACTLY. NO BUTTER.
JUST WARM MILK.

19:09.600 --> 19:12.700 align:start position:40% line:74% size:35%
MY MOM USED TO
COOK MEALS
EVERY SINGLE DAY,

19:12.700 --> 19:15.700 align:start position:40% line:74% size:50%
SO INSTEAD OF LUNCH,
LIKE A PEANUT BUTTER
AND JELLY SANDWICH,

19:15.700 --> 19:17.600 align:start position:40% line:79.33% size:35%
I JUST TO HAVE
A CANTINA

19:17.600 --> 19:19.466 align:start position:40% line:79.33% size:47.5%
WITH RICE AND BEANS
AND PORK.

19:19.466 --> 19:20.933 align:start position:10% line:79.33% size:22.5%
YOU'D GET
A FULL COMIDA.

19:20.933 --> 19:22.600 align:start position:40% line:79.33% size:22.5%
IT WAS SO
EMBARRASSING.

19:22.600 --> 19:24.133 align:start position:10% line:79.33% size:50%
BUT DID YOUR FRIENDS
WANT TO TRY?

19:24.133 --> 19:25.566 align:start position:10% line:79.33% size:42.5%
WERE THEY CURIOUS
ABOUT THE FOOD?

19:25.566 --> 19:26.766 align:start position:40% line:84.67% size:22.5%
OH, YEAH.

19:26.766 --> 19:27.933 align:start position:40% line:79.33% size:42.5%
SOMETIMES I WOULD
TRADE THEM

19:27.933 --> 19:29.833 align:start position:30% line:84.67% size:57.5%
FOR A BOLOGNA SANDWICH,

19:29.833 --> 19:31.266 align:start position:40% line:79.33% size:40%
BUT I NEVER TOLD
MY MOM.

19:31.266 --> 19:32.466 align:start position:37.5% line:84.67% size:27.5%
SORRY, MOM.

19:32.466 --> 19:33.533 align:start position:10% line:79.33% size:30%
SHOULD I ADD
THE GARLIC?

19:33.533 --> 19:34.766 align:start position:40% line:79.33% size:50%
YES, ADD THE GARLIC.
SORRY.

19:34.766 --> 19:35.933 align:start position:30% line:84.67% size:52.5%
I'M TALKING TOO MUCH.

19:35.933 --> 19:37.100 align:start position:40% line:79.33% size:35%
I'M NOT PAYING
ATTENTION.

19:37.100 --> 19:39.000 align:start position:35% line:84.67% size:30%
YES, OLIVES.

19:39.000 --> 19:40.300 align:start position:10% line:79.33% size:42.5%
OK. SO THE MASHED
POTATOES LOOK--

19:40.300 --> 19:41.433 align:start position:40% line:79.33% size:17.5%
I THINK
THEY'RE GOOD.

19:41.433 --> 19:42.600 align:start position:10% line:84.67% size:47.5%
THEY LOOK FABULOUS,

19:42.600 --> 19:44.666 align:start position:10% line:79.33% size:52.5%
AND HERE I'M ADDING--
YOU SAID CUMIN.

19:44.666 --> 19:46.233 align:start position:10% line:84.67% size:52.5%
LIKE, ABOUT HOW MUCH?

19:46.233 --> 19:47.500 align:start position:37.5% line:84.67% size:27.5%
A TEASPOON.

19:47.500 --> 19:50.200 align:start position:10% line:79.33% size:47.5%
A TEASPOON OF CUMIN
AND THEN OREGANO.

19:50.200 --> 19:51.433 align:start position:40% line:79.33% size:40%
OREGANO AND SALT
TO TASTE

19:51.433 --> 19:53.966 align:start position:40% line:79.33% size:40%
AND A LITTLE BIT
OF PEPPER.

19:53.966 --> 19:55.100 align:start position:10% line:84.67% size:52.5%
OH, MY GOSH, SABRINA.

19:55.100 --> 19:58.000 align:start position:10% line:84.67% size:57.5%
THIS SMELLS INCREDIBLE.

19:58.000 --> 20:00.633 align:start position:10% line:79.33% size:42.5%
NOW THAT IT'S ALL
COMING TOGETHER AND COOKED,

20:00.633 --> 20:02.166 align:start position:10% line:84.67% size:50%
IT SMELLS BEAUTIFUL.

20:02.166 --> 20:03.266 align:start position:40% line:79.33% size:22.5%
IT'S GOOD
FOR POT LUCK, TOO,

20:03.266 --> 20:05.400 align:start position:42.5% line:79.33% size:47.5%
BECAUSE YOU CAN EAT
IT WARM OR EVEN COLD

20:05.400 --> 20:06.666 align:start position:40% line:84.67% size:50%
IF IT'S SITTING OUT.

20:06.666 --> 20:08.233 align:start position:10% line:79.33% size:25%
OF COURSE.
SO I'M GONNA TURN IT OFF.

20:08.233 --> 20:09.966 align:start position:40% line:84.67% size:7.5%
OK.

20:09.966 --> 20:12.266 align:start position:40% line:74% size:45%
SO WE'RE GONNA DIP
THEM IN FLOUR
AND BREAD CRUMBS.

20:12.266 --> 20:15.300 align:start position:10% line:79.33% size:37.5%
OK. WHAT A NICE
COMBINATION.

20:15.300 --> 20:16.866 align:start position:40% line:74% size:37.5%
LIKE CROQUETAS.
DO YOU GUYS HAVE
CROQUETAS?

20:16.866 --> 20:17.966 align:start position:10% line:84.67% size:37.5%
MM-HMM, MM-HMM.

20:17.966 --> 20:20.533 align:start position:10% line:79.33% size:50%
YOU KNOW, IT'S FUNNY
BECAUSE WE THINK--

20:20.533 --> 20:22.900 align:start position:10% line:79.33% size:45%
LIKE, LATIN PEOPLE
FROM DIFFERENT COUNTRIES,

20:22.900 --> 20:24.433 align:start position:10% line:79.33% size:40%
WE THINK WE HAVE
SO MUCH IN COMMON,

20:24.433 --> 20:26.200 align:start position:10% line:79.33% size:47.5%
AND WE HAVE SO MUCH
IN COMMON...

20:26.200 --> 20:27.733 align:start position:40% line:84.67% size:32.5%
THE LANGUAGE.

20:27.733 --> 20:29.366 align:start position:10% line:79.33% size:67.5%
BUT WHEN IT COMES TO FOOD--
THE LANGUAGE, FOR ONE,

20:29.366 --> 20:34.133 align:start position:10% line:74% size:55%
AND I THINK, YOU KNOW,
THE HOSPITALITY
AND THE WARMTH,

20:34.133 --> 20:36.100 align:start position:10% line:79.33% size:57.5%
BUT THEN WHEN YOU THINK
ABOUT IT,

20:36.100 --> 20:39.433 align:start position:10% line:74% size:35%
THERE ARE SUCH
INTERESTING DIFFERENCES
IN THE DIFFERENT CUISINES,

20:39.433 --> 20:40.866 align:start position:10% line:84.67% size:65%
AND IT'S GREAT TO EXPLORE.

20:40.866 --> 20:42.900 align:start position:30% line:79.33% size:30%
I KNOW. IT'S
COMPLETELY DIFFERENT,

20:42.900 --> 20:44.966 align:start position:32.5% line:79.33% size:30%
MEXICAN FOOD
AND CUBAN FOOD.

20:44.966 --> 20:47.533 align:start position:10% line:79.33% size:40%
YEAH. SO WE HAVE
THE EGGS,

20:47.533 --> 20:50.433 align:start position:15% line:74% size:40%
AND THEN WE HAVE
THE MIXTURE OF FLOUR
AND BREAD CRUMBS.

20:50.433 --> 20:52.266 align:start position:30% line:79.33% size:32.5%
SO WE'LL MAKE
THE LITTLE BOWLS.

20:52.266 --> 20:55.966 align:start position:10% line:79.33% size:25%
BOWLS. OK.
LET ME HELP YOU, YEAH.

20:55.966 --> 20:57.166 align:start position:30% line:79.33% size:57.5%
SO YOU CAN EITHER DO IT
TWO WAYS.

20:57.166 --> 20:59.266 align:start position:30% line:79.33% size:55%
YOU CAN MAKE TWO BOWLS
AND PUT THEM TOGETHER,

20:59.266 --> 21:02.200 align:start position:27.5% line:74% size:42.5%
OR YOU COULD JUST
MAKE A LITTLE BOWL
IN YOUR HAND,

21:02.200 --> 21:03.600 align:start position:27.5% line:84.67% size:45%
PUT THE PICADILLO,

21:03.600 --> 21:05.366 align:start position:27.5% line:74% size:40%
AND THEN WRAP IT
AROUND AND MAKE IT
THE BALL.

21:05.366 --> 21:06.433 align:start position:10% line:84.67% size:25%
BEAUTIFUL.

21:06.433 --> 21:07.600 align:start position:27.5% line:79.33% size:45%
THEN YOU JUST WRAP
IT AROUND.

21:07.600 --> 21:08.766 align:start position:10% line:79.33% size:30%
OH, AND THEN
YOU GO AROUND.

21:08.766 --> 21:09.966 align:start position:25% line:79.33% size:50%
YOU CAN PUT A LITTLE
BIT MORE ON THE TOP.

21:09.966 --> 21:10.966 align:start position:35% line:84.67% size:30%
EASY, RIGHT?

21:10.966 --> 21:12.100 align:start position:10% line:84.67% size:15%
SUPER!

21:12.100 --> 21:13.100 align:start position:40% line:79.33% size:45%
AND NOW YOU DIP IT
IN THE EGG.

21:13.100 --> 21:14.666 align:start position:10% line:84.67% size:55%
WE DIP IT IN HERE. OK.

21:14.666 --> 21:15.666 align:start position:10% line:84.67% size:22.5%
ALL OVER?

21:15.666 --> 21:16.833 align:start position:40% line:84.67% size:35%
YEP, ALL OVER.

21:16.833 --> 21:18.033 align:start position:40% line:79.33% size:32.5%
THEN YOU JUST
ROLL IT IN.

21:18.033 --> 21:19.900 align:start position:10% line:84.67% size:40%
JUST ROLL IT IN.

21:19.900 --> 21:21.666 align:start position:10% line:84.67% size:10%
MMM.

21:27.700 --> 21:31.033 align:start position:30% line:74% size:52.5%
OK. SO NOW WE HAVE TO
EITHER REFRIGERATE THEM
FOR ABOUT 3 HOURS,

21:31.033 --> 21:32.500 align:start position:25% line:79.33% size:50%
OR WE COULD POP THEM
IN THE FREEZER.

21:32.500 --> 21:34.466 align:start position:10% line:79.33% size:35%
LET'S POP THEM
IN THE FREEZER.

21:37.300 --> 21:38.866 align:start position:30% line:79.33% size:40%
OK. SO WE'LL LET
THOSE SIT,

21:38.866 --> 21:41.400 align:start position:27.5% line:79.33% size:37.5%
THEN WE'LL FRY,
AND THEN COCKTAILS!

21:41.400 --> 21:44.233 align:start position:10% line:84.67% size:52.5%
LET'S GO GET A DRINK!

21:44.233 --> 21:46.166 align:start position:20% line:84.67% size:50%
[INDISTINCT CHATTER]

21:46.166 --> 21:47.633 align:start position:20% line:79.33% size:42.5%
Pati, voice-over:
MY FRIENDS HAVE ARRIVED.

21:47.633 --> 21:50.733 align:start position:20% line:79.33% size:32.5%
NOW IT'S TIME
TO START THE PARTY.

21:50.733 --> 21:53.300 align:start position:30% line:79.33% size:37.5%
GUYS, COME OVER
TO MAKE SOME MICHELADAS.

21:53.300 --> 21:54.700 align:start position:40% line:84.67% size:12.5%
COME!

21:57.166 --> 22:01.166 align:start position:20% line:79.33% size:45%
OK. SO A MICHELADA
IS A DRESSED-UP BEER.

22:01.166 --> 22:02.766 align:start position:20% line:84.67% size:45%
WE HAVE THE GLASS.

22:02.766 --> 22:04.633 align:start position:20% line:79.33% size:50%
YOU HAVE LIME AROUND
AND THEN SALT.

22:04.633 --> 22:08.700 align:start position:22.5% line:79.33% size:57.5%
YOU CHOOSE. YOU CAN ADD
SPICY, SAVORY, SOUR.

22:08.700 --> 22:09.700 align:start position:10% line:84.67% size:15%
SPICY.

22:09.700 --> 22:11.600 align:start position:20% line:84.67% size:52.5%
SPICY. WE LIKE SPICY.

22:11.600 --> 22:13.566 align:start position:10% line:84.67% size:27.5%
AND THEN...

22:13.566 --> 22:15.666 align:start position:27.5% line:84.67% size:47.5%
SPICY. MAGGI SAUCE,

22:15.666 --> 22:19.333 align:start position:20% line:79.33% size:50%
WHICH IS JUST, LIKE,
A FLAVOR ENHANCER.

22:19.333 --> 22:21.133 align:start position:20% line:79.33% size:45%
OK. SO HE SQUEEZED
THE LIME,

22:21.133 --> 22:22.533 align:start position:20% line:84.67% size:55%
AND HE ADDED IT THERE.

22:22.533 --> 22:25.400 align:start position:20% line:84.67% size:47.5%
THAT IS SO MEXICAN.

22:25.400 --> 22:26.533 align:start position:10% line:84.67% size:25%
THANK YOU.

22:26.533 --> 22:28.700 align:start position:30% line:84.67% size:17.5%
THANKS!

22:28.700 --> 22:30.200 align:start position:10% line:79.33% size:37.5%
OK. WHO'S NEXT,
WHO'S NEXT?

22:30.200 --> 22:31.433 align:start position:30% line:84.67% size:40%
COME. MAKE SOME!

22:31.433 --> 22:32.566 align:start position:10% line:84.67% size:22.5%
GO AHEAD.

22:35.400 --> 22:36.866 align:start position:10% line:79.33% size:32.5%
Pati: TELL ME
WHAT YOU THINK.

22:39.733 --> 22:40.766 align:start position:37.5% line:84.67% size:25%
DELICIOUS!

22:40.766 --> 22:42.100 align:start position:10% line:84.67% size:17.5%
¡SALUD!

22:42.100 --> 22:43.966 align:start position:10% line:84.67% size:45%
GREAT! JENNA, TOO.

22:43.966 --> 22:45.066 align:start position:42.5% line:84.67% size:17.5%
CHEERS!

22:49.533 --> 22:51.566 align:start position:30% line:79.33% size:60%
Pati: OK. SO I'M GETTING
LAS PAPAS.

22:51.566 --> 22:55.200 align:start position:10% line:79.33% size:32.5%
OK. I'LL MAKE
THE AVOCADO SAUCE.

22:55.200 --> 22:56.500 align:start position:27.5% line:79.33% size:45%
WHAT AM I GONNA DO
WITH YOUR PAPAS?

22:56.500 --> 22:58.633 align:start position:10% line:79.33% size:37.5%
I HAVE THE OIL,
I LEFT IT WARMING.

22:58.633 --> 23:00.433 align:start position:30% line:84.67% size:52.5%
SO YOU JUST FRY THEM.

23:00.433 --> 23:04.600 align:start position:10% line:79.33% size:40%
SO I'M GONNA DIP
YOUR PAPAS RELLENAS. OK.

23:04.600 --> 23:06.333 align:start position:32.5% line:84.67% size:37.5%
THAT'S PERFECT.

23:06.333 --> 23:07.666 align:start position:30% line:84.67% size:40%
OOH! I'M HUNGRY!

23:07.666 --> 23:10.700 align:start position:10% line:74% size:32.5%
I AM STARVED,
AND I CAN'T WAIT
TO TASTE THESE.

23:10.700 --> 23:12.900 align:start position:10% line:79.33% size:47.5%
SO ARE WE GONNA DIP
THE PAPAS

23:12.900 --> 23:14.100 align:start position:10% line:84.67% size:52.5%
IN THE AVOCADO SAUCE?

23:14.100 --> 23:15.733 align:start position:25% line:74% size:50%
YEAH, AND, YOU KNOW,
THIS AVOCADO SAUCE
IS EASY.

23:15.733 --> 23:18.900 align:start position:30% line:79.33% size:45%
IT'S TWO AVOCADOS,
1/2 A CUP OF OLIVE OIL,

23:18.900 --> 23:22.600 align:start position:30% line:74% size:40%
4 GARLIC CLOVES,
1/4 OF A CUP
OF LIME JUICE,

23:22.600 --> 23:24.333 align:start position:25% line:84.67% size:50%
A TEASPOON OF CUMIN,

23:24.333 --> 23:25.733 align:start position:30% line:79.33% size:40%
AND A LITTLE BIT
OF CILANTRO.

23:25.733 --> 23:27.566 align:start position:27.5% line:74% size:47.5%
THAT'S IT. BLENDED.
AND THEN MAYBE
SOME SALT,

23:27.566 --> 23:29.300 align:start position:30% line:79.33% size:55%
BUT THIS YOU COULD DIP
THE PAPAS RELLENAS,

23:29.300 --> 23:31.866 align:start position:30% line:79.33% size:55%
OR YOU COULD USE IT AS
A SALAD DRESSING, TOO.

23:41.633 --> 23:43.333 align:start position:10% line:79.33% size:42.5%
SO ARE YOU TAKING
THE SEEDS OFF

23:43.333 --> 23:44.333 align:start position:40% line:84.67% size:10%
YES.

23:44.333 --> 23:45.466 align:start position:10% line:79.33% size:42.5%
YOU DON'T LIKE IT
THAT SPICY?

23:45.466 --> 23:47.033 align:start position:27.5% line:79.33% size:45%
WHEN YOU'RE HAVING
PEOPLE OVER,

23:47.033 --> 23:48.533 align:start position:27.5% line:74% size:47.5%
DON'T YOU THINK YOU
DON'T WANT TO MAKE
EVERYTHING SO SPICY

23:48.533 --> 23:49.600 align:start position:27.5% line:79.33% size:47.5%
BECAUSE SOME PEOPLE
CAN'T HANDLE IT.

23:49.600 --> 23:50.900 align:start position:10% line:84.67% size:27.5%
YEAH, YEAH.

23:56.466 --> 23:59.000 align:start position:10% line:84.67% size:55%
PERFECT. OOH, SABRINA!

23:59.000 --> 24:00.733 align:start position:10% line:79.33% size:47.5%
CAN'T WAIT TO BRING
THESE OUT.

24:00.733 --> 24:02.700 align:start position:20% line:84.67% size:50%
[INDISTINCT CHATTER]

24:05.400 --> 24:07.433 align:start position:10% line:84.67% size:37.5%
PAPAS RELLENAS!

24:07.433 --> 24:08.633 align:start position:30% line:84.67% size:42.5%
PASS THEM AROUND.

24:08.633 --> 24:10.833 align:start position:40% line:79.33% size:35%
OK. CAN I TAKE
ONE FIRST?

24:10.833 --> 24:12.833 align:start position:20% line:79.33% size:50%
THEY'RE POTATO BALLS
WITH PICADILLO INSIDE

24:12.833 --> 24:14.566 align:start position:20% line:84.67% size:45%
AND AVOCADO SAUCE.

24:14.566 --> 24:15.966 align:start position:30% line:84.67% size:12.5%
GUYS!

24:15.966 --> 24:18.500 align:start position:45% line:84.67% size:10%
WOW!

24:18.500 --> 24:21.700 align:start position:30% line:79.33% size:42.5%
A JICAMA CUCUMBER
CRAB SALAD.

24:21.700 --> 24:23.000 align:start position:30% line:84.67% size:60%
WE'LL BE RIGHT BACK, OK?

24:23.000 --> 24:25.066 align:start position:30% line:79.33% size:35%
LEAVE ME SOME,
LEAVE ME SOME.

24:26.966 --> 24:32.200 align:start position:40% line:74% size:40%
THIS IS SO GOOD.
THE PEANUT ADDS
A NEW DIMENSION, NO?

24:32.200 --> 24:33.833 align:start position:20% line:84.67% size:50%
THIS SMELLS SO GOOD!

24:33.833 --> 24:35.400 align:start position:10% line:79.33% size:45%
OK. HAVE YOU TRIED
BARBACOA?

24:35.400 --> 24:36.433 align:start position:40% line:84.67% size:15%
NEVER.

24:36.433 --> 24:37.900 align:start position:10% line:84.67% size:7.5%
OK.

24:37.900 --> 24:40.200 align:start position:10% line:79.33% size:52.5%
THIS IS MEAT THAT HAS
BEEN COOKING FOR A LONG TIME

24:40.200 --> 24:41.966 align:start position:10% line:84.67% size:57.5%
IN THESE BANANA LEAVES.

24:41.966 --> 24:44.000 align:start position:10% line:79.33% size:40%
WE'RE GONNA MAKE
SOME SLIDERS.

24:44.000 --> 24:46.000 align:start position:40% line:84.67% size:12.5%
WHOA!

24:46.000 --> 24:48.166 align:start position:40% line:84.67% size:10%
OHH!

24:48.166 --> 24:50.233 align:start position:10% line:79.33% size:55%
I HAVE SALSA BORRACHA,
OR DRUNKEN SAUCE,

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BUT I ALSO HAVE SOME
OF THIS, LIKE, FRESH SLAW.

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OH, MY GOODNESS!

24:58.500 --> 24:59.600 align:start position:45% line:84.67% size:10%
MMM.

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HOW'S THAT?

25:01.500 --> 25:02.666 align:start position:40% line:10% size:20%
PERFECT.

25:02.666 --> 25:05.166 align:start position:10% line:10% size:57.5%
GUYS, WE HAVE BARBACOA.

25:05.166 --> 25:06.166 align:start position:50% line:10% size:25%
THANK YOU.

25:06.166 --> 25:07.266 align:start position:32.5% line:10% size:37.5%
YOU'RE WELCOME.

25:07.266 --> 25:08.266 align:start position:10% line:10% size:30%
THERE WE GO.

25:08.266 --> 25:11.066 align:start position:10% line:10% size:55%
GUYS, I WANTED TO MAKE
YOU AN EDIBLE GIFT

25:11.066 --> 25:12.166 align:start position:10% line:10% size:40%
FOR COMING OVER.

25:12.166 --> 25:14.000 align:start position:10% line:10% size:37.5%
I HOPE THIS WAS
A GOOD GIFT

25:14.000 --> 25:15.200 align:start position:10% line:10% size:35%
WITH A PACKAGE
AND EVERYTHING.

25:15.200 --> 25:17.433 align:start position:20% line:10% size:47.5%
OH, PATI! THE BEST!

25:17.433 --> 25:18.433 align:start position:40% line:10% size:37.5%
Man: FANTASTIC!

25:18.433 --> 25:19.600 align:start position:10% line:10% size:25%
THANK YOU!

25:19.600 --> 25:21.166 align:start position:22.5% line:10% size:57.5%
AMAZING. I REALLY THINK
I'M GONNA MOVE IN.

25:41.100 --> 25:43.100 align:start position:17.5% line:79.33% size:67.5%
Announcer: FOR MORE RECIPES
AND INFORMATION,

25:43.100 --> 25:47.933 align:start position:32.5% line:79.33% size:30%
PLEASE VISIT
PATISMEXICANTABLE.COM.

25:47.933 --> 25:51.033 align:start position:20% line:79.33% size:55%
"PATI'S MEXICAN TABLE"
IS MADE POSSIBLE BY...

25:51.033 --> 25:54.200 align:start position:22.5% line:84.67% size:57.5%
MEXICO SUPREME QUALITY;

25:54.200 --> 25:57.266 align:start position:20% line:79.33% size:60%
AND THE MEXICAN MINISTRY
OF AGRICULTURE,

25:57.266 --> 26:01.333 align:start position:10% line:79.33% size:72.5%
LIVESTOCK, RURAL DEVELOPMENT,
FISHERIES, AND FOOD,

26:01.333 --> 26:05.666 align:start position:20% line:74% size:40%
PROUD TO SUPPORT
"PATI'S MEXICAN TABLE"
ON PUBLIC TELEVISION.

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Woman: ♪ ONE GLANCE
AND I KNOW ♪

26:09.400 --> 26:13.066 align:start position:30% line:79.33% size:32.5%
♪ WHAT YOU'RE
FEELING NOW ♪

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♪ HERE COMES MY LOVE ♪

26:16.133 --> 26:18.833 align:start position:20% line:79.33% size:70%
Announcer: NESTLE LA LECHERA
SWEETENED CONDENSED MILK.

26:18.833 --> 26:20.900 align:start position:30% line:79.33% size:25%
MOM'S LOVE
MAKES IT BETTER.

26:20.900 --> 26:21.066 align:start position:30% line:84.67% size:27.5%
GOYA ADOBO,

26:22.000 --> 26:24.933 align:start position:30% line:10% size:40%
<i> [child humming]</i>

26:25.066 --> 26:26.500 align:start position:25% line:10% size:50%
<i> [audience applause]</i>

26:26.633 --> 26:28.266 align:start position:17.5% line:10% size:65%
<i> Narrator: Prepare them to</i>&nbsp;
<i> be great when they grow up.</i>

26:28.400 --> 26:32.433 align:start position:30% line:10% size:42.5%
<i> Goya Chick Peas,</i>&nbsp;
<i> part of a healthy diet.</i>

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TASTE OF MEXICO.