WEBVTT

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TODAY, IT'S ALL ABOUT ONE
OF MEXICO'S

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MOST FAVORITE MEALS--BRUNCH.

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IN OUR HOUSE, WE'VE TURNED
BRUNCH

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INTO A JINICH FAMILY CUSTOM.

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I'M STARTING WITH
A MEXICAN BRUNCH STAPLE--

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HUEVOS RANCHEROS
WITH CALABACITAS.

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THIS DISH IS WHAT MARKS FOR US
THE START OF THE WEEKEND.

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AND I'LL SHOW YOU MY MEXICAN
SPIN ON GRAVLAX.

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THE BOYS ARE GOING TO GO WILD.

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I BREW A SPICED-UP MEXICAN
COFFEE THAT IS

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THE PERFECT START TO
ANY MORNING.

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IT'S BEEN PASSED DOWN FOREVER.

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AND I'LL MAKE A FRENCH TOAST
SO SWEET,

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YOU'D THINK IT WAS DESSERT.

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SO JOIN ME AS I PREPARE
SOME OF MY FAMILY'S

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FAVORITE BRUNCH DISHES.

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THE KIDS ARE GOING TO LOVE IT!

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♪ DAME, DAME ♪

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♪ DAME TU CHOCOLATE ♪

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♪ DAME, DAME ♪

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♪ DAME TU PILONCILLO ♪

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♪ DAME, DAME ♪

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♪ DAME CAFE CALIENTE ♪

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♪ DAME, DAME ♪

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♪ DAME TU CORAZON ♪

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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

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"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: BRUNCH IS SO BIG
IN OUR HOUSE.

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HUGE! JUST LIKE IN MEXICO.

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IT'S LIKE WE WAIT THE ENTIRE
WEEK FOR SATURDAY MORNING,

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WHEN WE CAN JUST LET LOOSE.

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AND I LIKE TO START MY DAY
WITH SOMETHING THAT'S GOING

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TO GIVE ME A KICK, BUT IT'S ALSO
GONNA BE VERY COMFORTING.

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I DON'T WANT TO RUSH.

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CAFE DE OLLA
DOES THE TRICK FOR ME.

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I HAVE HERE, LIKE, 4 CUPS OF
WATER.

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AND I'M GOING TO ADD
GROUND ROASTED COFFEE.

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FOUR TABLESPOONS.

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YOU KNOW, IN MEXICO, THIS COFFEE
IS USUALLY MADE

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IN THESE HUGE CLAY POTS,
LIKE THAT ONE UP THERE.

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I'M BRINGING IT TO A SIMMER.

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AND THEN I'M GOING TO ADD
WHAT'S GOING TO MAKE

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IT SWEET AND RUSTIC
AND DELICIOUS.

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AND IT'S PILONCILLO.

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PILONCILLO IS UNPROCESSED
CANE SUGAR.

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YOU BUY IT LIKE THIS.
IT COMES IN LITTLE CONES.

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IF YOU DON'T FIND IT, YOU CAN
SUB DARK BROWN SUGAR.

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BUT IF YOU FIND THIS,
IT'S A TREAT.

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AND ALL YOU NEED TO DO TO USE IT
IS JUST GRATE IT.

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ALL I NEED IS 2 TABLESPOONS.
THAT LOOKS LIKE ENOUGH.

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YOU CAN TAILOR TO TASTE.

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I MEAN, IT'S SO INCREDIBLY AIRY.

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JUST LOOK AT THE TEXTURE.

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IT'S LIKE SUGAR DUST.

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SO LOOK IN HERE. I HAVE
THE COFFEE. I CAN SMELL IT.

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IT'S STARTING TO SIMMER.

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I'M ADDING IT IN THERE.

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THIS IS NOT YOUR TYPICAL COFFEE.

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I'M GOING TO GIVE IT A STIR.

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THIS COFFEE HAS SO MUCH DEPTH.

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AND NOW I'M GOING TO ADD
SOMETHING

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THAT'S GOING TO MAKE IT EVEN
MORE WARM AND COMFORTING.

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AND IT'S CINNAMON.

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BUT IT'S TRUE CINNAMON.

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IT'S WHAT IN MEXICO WE CALL
CANELA.

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AND IT'S CEYLON CINNAMON.

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IT'S NOT CASSIA.

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IT'S DIFFERENT KINDS OF
INGREDIENTS.

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LOOK. I'M GOING TO CRACK
THE TRUE CINNAMON.

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IT BREAKS. IT'S FRAGILE.

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IT'S WARM. IT'S FRAGRANT.
IT'S SWEET.

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CASSIA CINNAMON,
YOU CAN'T BREAK IT. SEE?

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SO IF YOU CAN'T FIND
TRUE CINNAMON,

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YOU CAN USE THIS ONE, BUT IT'S
GOING TO GIVE IT

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A MUCH STRONGER TASTE,
LIKE HARSHER, NOT AS WARM.

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THIS IS THE WAY MOST MEXICANS
DRINK THEIR COFFEE.

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IT'S A TRADITIONAL RECIPE.
IT'S BEEN PASSED DOWN FOREVER.

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I'M JUST DOING THE SAME OLD
THING. AND I'M LOVING IT.

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IT LOOKS A LITTLE BIT CLOUDY
ON TOP,

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BUT THAT'S WHAT YOU WANT.

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IF YOU HAVE A STRAINER THAT HAS
VERY THIN HOLES, IT'S PERFECT.

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IF YOU DON'T, JUST ADD
A PIECE OF CHEESECLOTH ON TOP.

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AND THEN I'M JUST
GOING TO POUR IT IN.

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IT SMELLS LIKE THE COFFEE I USED
TO TAKE SIPS FROM

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MY MOM AND DAD
SINCE I WAS LITTLE.

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MMM!

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THIS IS A GREAT WAY TO START
THE WEEKEND.

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[BELL RINGING]

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IT'S SUNDAY MORNING,
AND I AM IN MORELIA,

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THE CAPITAL OF MICHOACAN.

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MORELIA IS ONE OF MY FAVORITE
CITIES IN THE WHOLE OF MEXICO.

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AND THIS IS ITS CATHEDRAL.

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AND THEY CALL IT THE QUEEN OF
THE CITY.

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THEY EVEN HAVE A LAW THAT SAYS
THAT NO BUILDING CAN BE

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HIGHER THAN IT,

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BECAUSE NOBODY CAN BE HIGHER
THAN THE QUEEN, RIGHT?

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AND LOOK. IT IS SO PEACEFUL.

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AND I AM LOOKING FOR A PLACE
TO EAT. I AM SO HUNGRY.

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ONE OF THE THINGS I'VE LEARNED,

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THE BEST WAY TO FIND
WHERE THE BEST FOOD IS

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IS ASK A LOCAL.

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I'M GOING TO FIND SOMEBODY.

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[CONVERSATION IN SPANISH]

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I'M SO HUNGRY. WHERE
SHOULD I GO FOR BREAKFAST?

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AND DON'T TAKE ME TO
A TOURISTY PLACE.

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I WANT TO GO WHERE YOU GO.

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Driver: MY FAVORITE PLACE
IS SERVI CENTRO.

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[CONVERSATION CONTINUES IN
SPANISH]

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OK...

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Pati: UH-HUH.

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SO IT'S LIKE STREET FOOD
ALTOGETHER IN ONE PLACE.

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THAT'S CORRECT.

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THAT'S GOING TO BE
THE BEST FOOD!

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GRACIAS, MIGUEL!

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[BOTH SPEAKING SPANISH]

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LOOK AT THIS. IT'S JUST
LIKE A FOOD PARADISE.

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Pati: SUNDAY IS A DAY
TO FEAST, GUYS.

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THEY START IN ONE FOOD STAND,
AND THEN THEY GO TO THE NEXT.

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[SPEAKING SPANISH]

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¿TIENE
ENCHILADAS MORELIANAS?

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[CONVERSATION CONTINUES
IN SPANISH]

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I'M GETTING
THE TOP SELLER, GUYS.

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SHE SOAKS THE TORTILLA
IN THIS GUAJILLO CHILE SALSA.

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AND THEN SHE FILLS
THE TORTILLAS

07:54.200 --> 07:57.266 align:start position:10% line:79.33% size:60%
WITH CHOPPED WHITE ONION
AND FRESH CHEESE.

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Pati: MMM!

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QUESO PANELA.

08:15.633 --> 08:18.133 align:start position:10% line:79.33% size:62.5%
OK. THAT'S KIND OF A HARD
WHITE CHEESE

08:18.133 --> 08:20.166 align:start position:10% line:79.33% size:57.5%
THAT WHEN YOU GRILL IT,
IT DOESN'T MELT.

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SO IT'S SORT OF MEATY.

08:21.500 --> 08:23.866 align:start position:10% line:79.33% size:52.5%
SO YOU PUT IT ENCIMA?
ENCIMA.

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AND THAT'S GOING TO CROWN
THE ENCHILADA.

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MMM! SO HUNGRY.

08:29.633 --> 08:32.866 align:start position:10% line:84.67% size:52.5%
MMM! GRACIAS, OLIVIA.

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DE NADA.

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OK. THERE'S THE TORTILLA
WITH THE CHEESE INSIDE.

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IT HAS CABBAGE,
PICKLED VEGETABLES.

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AND THEN I ALSO SEE
SOME SLICES OF TOMATO.

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THIS IS A FULL MEAL, GUYS.

08:45.533 --> 08:49.233 align:start position:10% line:79.33% size:55%
I WANT TO GET A BIT OF
EVERYTHING IN MY FIRST BITE.

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HARD TO DO.

08:52.500 --> 08:53.966 align:start position:10% line:84.67% size:10%
MMM!

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SO UNIQUE BECAUSE
THE TORTILLAS ARE

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SORT OF SOAKED AND MOIST

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AND IN THAT SAUCE.

09:01.666 --> 09:04.666 align:start position:10% line:79.33% size:57.5%
SO IT'S NOT LIKE YOU'RE
HAVING ANY PLAIN--

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JUST CORN TORTILLAS.

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THEY HAVE THAT
GUAJILLO CHILE SAUCE

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AND THAT SALTY CHEESE.

09:10.233 --> 09:12.166 align:start position:10% line:79.33% size:37.5%
AND THE PICKLED
VEGETABLES ON TOP

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GIVE IT SUCH FRESHNESS.

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TALK ABOUT THE WAY TO START
YOUR SUNDAY MORNING.

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I'M GOING TO MAKE

09:26.933 --> 09:28.733 align:start position:20% line:84.67% size:62.5%
SOME TOASTS WITH GRAVLAX,

09:28.733 --> 09:32.666 align:start position:17.5% line:10% size:65%
BUT MEXICAN-STYLE GRAVLAX.

09:32.666 --> 09:36.333 align:start position:10% line:79.33% size:75%
GRAVLAX? IT'S A WAY TO PREPARE
SALMON THAT COMES

09:36.333 --> 09:39.166 align:start position:20% line:79.33% size:45%
FROM NORDIC LANDS,
FROM SCANDINAVIA.

09:39.166 --> 09:40.866 align:start position:20% line:84.67% size:70%
LIKE, SINCE THE MIDDLE AGES,

09:40.866 --> 09:42.800 align:start position:20% line:79.33% size:45%
THE FISHERMEN USED
TO GET SALMON,

09:42.800 --> 09:44.733 align:start position:22.5% line:79.33% size:57.5%
AND IN ORDER TO BE ABLE
TO PRESERVE IT

09:44.733 --> 09:48.566 align:start position:20% line:79.33% size:62.5%
FOR LONG PERIODS OF TIME,
THEY USED TO COVER IT

09:48.566 --> 09:50.200 align:start position:20% line:84.67% size:50%
WITH SALT AND SUGAR.

09:50.200 --> 09:53.033 align:start position:22.5% line:79.33% size:47.5%
AND THEN THEY WOULD
BURY IT UNDER THE SAND.

09:53.033 --> 09:56.900 align:start position:20% line:79.33% size:70%
GRAVLAX IS SOMETHING THAT IF
YOU KNOW YOU WANT TO EAT IT

09:56.900 --> 09:58.833 align:start position:20% line:79.33% size:60%
ON THE WEEKEND, YOU HAVE
TO MAKE IT AHEAD OF TIME,

09:58.833 --> 10:00.333 align:start position:20% line:84.67% size:52.5%
AT LEAST 3 OR 4 DAYS.

10:00.333 --> 10:01.733 align:start position:20% line:84.67% size:50%
BUT THEN IT'S GREAT.

10:01.733 --> 10:02.900 align:start position:17.5% line:79.33% size:65%
BECAUSE YOU HAVE IT THERE,
AND IT'S READY.

10:02.900 --> 10:04.900 align:start position:20% line:79.33% size:62.5%
AND ALL YOU NEED TO DO IS
SLICE IT.

10:04.900 --> 10:08.533 align:start position:17.5% line:79.33% size:60%
TO MAKE MEXICAN GRAVLAX,
ALL YOU NEED TO DO IS PLACE

10:08.533 --> 10:11.366 align:start position:20% line:79.33% size:60%
A PIECE OF SALMON FILLET
ON A BAKING DISH.

10:11.366 --> 10:13.733 align:start position:17.5% line:79.33% size:47.5%
YOU'RE GOING TO ADD
ONE TABLESPOON OF TEQUILA.

10:13.733 --> 10:15.033 align:start position:10% line:84.67% size:72.5%
YOU'RE NOT GOING TO TASTE IT.

10:15.033 --> 10:16.566 align:start position:10% line:79.33% size:65%
IT'S JUST GOING TO GIVE IT
SOME DEPTH.

10:16.566 --> 10:18.133 align:start position:20% line:79.33% size:60%
AND THEN YOU'RE GOING TO
COVER IT

10:18.133 --> 10:21.966 align:start position:20% line:79.33% size:62.5%
IN A CRAZY MIX OF CHOPPED
FRESH CILANTRO...

10:26.500 --> 10:29.900 align:start position:20% line:79.33% size:45%
TWO TABLESPOONS OF
DARK BROWN SUGAR...

10:29.900 --> 10:32.600 align:start position:20% line:84.67% size:60%
TWO TABLESPOONS OF SALT,

10:32.600 --> 10:36.733 align:start position:20% line:79.33% size:62.5%
ONE TABLESPOON OF FRESHLY
GROUND BLACK PEPPER,

10:36.733 --> 10:41.266 align:start position:10% line:79.33% size:75%
ONE TEASPOON OF--I LIKE TO USE
CHIPOTLE CHILI POWDER--

10:41.266 --> 10:43.433 align:start position:10% line:79.33% size:80%
BUT YOU CAN USE ANY CHILI POWDER
THAT YOU WANT--

10:43.433 --> 10:45.533 align:start position:20% line:84.67% size:55%
ONE TEASPOON OF CUMIN,

10:45.533 --> 10:48.900 align:start position:20% line:84.67% size:55%
GRATED ZEST OF A LIME.

10:48.900 --> 10:50.333 align:start position:10% line:84.67% size:80%
YOU'RE GOING TO MIX ALL THAT UP.

10:51.833 --> 10:54.666 align:start position:10% line:79.33% size:80%
YOU'RE GOING TO COVER THE SALMON
WITH IT.

10:56.966 --> 11:00.100 align:start position:10% line:79.33% size:80%
YOU'RE GOING TO PUT SOME PLASTIC
ON TOP,

11:00.100 --> 11:03.066 align:start position:10% line:79.33% size:70%
AND THEN YOU'RE GOING TO PUT
ANOTHER BAKING DISH

11:03.066 --> 11:05.100 align:start position:10% line:84.67% size:75%
OR A HEAVY PLATE ON TOP OF IT.

11:05.100 --> 11:06.933 align:start position:20% line:84.67% size:52.5%
PUT SOME CANS ON TOP.

11:06.933 --> 11:08.833 align:start position:17.5% line:84.67% size:67.5%
PUT IT IN THE REFRIGERATOR.

11:08.833 --> 11:12.566 align:start position:12.5% line:84.67% size:77.5%
AND 3 NIGHTS LATER, IT'S READY.

11:12.566 --> 11:16.566 align:start position:20% line:84.67% size:60%
MMM! IT LOOKS BEAUTIFUL.

11:16.566 --> 11:21.266 align:start position:20% line:79.33% size:50%
SO IT'S BEEN 3 DAYS.
AND IT'S READY.

11:21.266 --> 11:25.166 align:start position:22.5% line:79.33% size:57.5%
JUST LOOK AT THE COLOR.
THIS IS JUST INCREDIBLE.

11:25.166 --> 11:28.166 align:start position:27.5% line:79.33% size:47.5%
THE MORE IT SITS IN
THE REFRIGERATOR,

11:28.166 --> 11:31.133 align:start position:20% line:79.33% size:52.5%
THE MORE CONCENTRATED
THE FLAVOR GETS.

11:33.500 --> 11:35.200 align:start position:20% line:84.67% size:55%
A LITTLE BIT OF CREMA.

11:41.133 --> 11:45.333 align:start position:20% line:79.33% size:70%
IF YOU'RE GOING TO DO THESE,
BUY A NICE PIECE OF SALMON.

11:45.333 --> 11:46.966 align:start position:17.5% line:84.67% size:65%
THIS IS WHERE YOU SPLURGE.

11:46.966 --> 11:49.466 align:start position:20% line:79.33% size:60%
YOU KNOW HOW MANY TOASTS
YOU CAN MAKE WITH THESE?

11:49.466 --> 11:52.233 align:start position:30% line:79.33% size:52.5%
YOU CAN PROBABLY FEED
THE ENTIRE NEIGHBORHOOD.

11:53.833 --> 11:54.800 align:start position:40% line:84.67% size:10%
MMM!

11:57.266 --> 11:59.666 align:start position:20% line:79.33% size:62.5%
THIS MIGHT NOT BE TYPICAL
BRUNCH FOOD,

11:59.666 --> 12:01.233 align:start position:20% line:79.33% size:27.5%
BUT BACK IN
THE SERVI CENTRO,

12:01.233 --> 12:04.700 align:start position:10% line:79.33% size:72.5%
THERE WAS JUST ONE MORE THING
I COULDN'T PASS UP.

12:04.700 --> 12:06.866 align:start position:27.5% line:79.33% size:57.5%
¿TIENE TACOS DE LENGUA?
SI.

12:06.866 --> 12:10.000 align:start position:30% line:79.33% size:52.5%
IN MEXICO, EVERYTHING
YOU CAN POSSIBLY IMAGINE

12:10.000 --> 12:11.533 align:start position:40% line:84.67% size:42.5%
CAN GO IN A TACO.

12:11.533 --> 12:14.766 align:start position:40% line:79.33% size:45%
AND HE SPECIALIZES
IN TONGUE TACOS.

12:14.766 --> 12:16.200 align:start position:35% line:84.67% size:30%
BEEF TONGUE.

12:16.200 --> 12:17.833 align:start position:40% line:84.67% size:45%
[SPEAKING SPANISH]

12:17.833 --> 12:19.233 align:start position:40% line:79.33% size:45%
HE'S GOING TO SHOW
US A TONGUE,

12:19.233 --> 12:21.066 align:start position:40% line:79.33% size:37.5%
NOT HIS TONGUE,
THE TONGUE!

12:21.066 --> 12:23.866 align:start position:50% line:84.67% size:20%
[LAUGHS]

12:29.733 --> 12:30.833 align:start position:10% line:84.67% size:45%
[SPEAKING SPANISH]

12:30.833 --> 12:32.400 align:start position:50% line:84.67% size:12.5%
WHOA!

12:32.400 --> 12:34.233 align:start position:40% line:79.33% size:25%
SO THIS IS
THE CHOPPED TONGUE.

12:34.233 --> 12:37.533 align:start position:40% line:79.33% size:50%
I REALLY HAVE TASTED
FEW THINGS THAT ARE

12:37.533 --> 12:39.566 align:start position:40% line:84.67% size:45%
AS SOFT AS TONGUE.

12:39.566 --> 12:41.833 align:start position:40% line:79.33% size:37.5%
HE SAYS HE PUTS
THE YELLOW SAUCE--

12:41.833 --> 12:44.333 align:start position:40% line:79.33% size:40%
HE USES A YELLOW
SMALL CHILE.

12:44.333 --> 12:45.733 align:start position:37.5% line:79.33% size:27.5%
IT'S CALLED
CHILE PERON.

12:45.733 --> 12:48.333 align:start position:40% line:79.33% size:45%
I'M ADDING PICKLED
JICAMA,

12:48.333 --> 12:51.333 align:start position:40% line:79.33% size:45%
PICKLED RED ONION,
AND PICKLED RADISH.

12:51.333 --> 12:53.500 align:start position:50% line:79.33% size:35%
AND I AM A FAN
OF RADISH.

12:53.500 --> 12:55.766 align:start position:52.5% line:79.33% size:22.5%
HERE GOES
MY TONGUE.

13:00.433 --> 13:02.933 align:start position:70% line:84.67% size:10%
MMM!

13:02.933 --> 13:04.200 align:start position:70% line:84.67% size:17.5%
DREAMY.

13:07.666 --> 13:10.266 align:start position:20% line:79.33% size:40%
YOU'VE ALL HEARD
OF HUEVOS RANCHEROS.

13:10.266 --> 13:14.000 align:start position:12.5% line:10% size:75%
BUT THIS, WHAT I'M MAKING NOW,
IS MY KIND OF HUEVOS RANCHEROS,

13:14.000 --> 13:15.600 align:start position:30% line:10% size:42.5%
WITH CALABACITAS.

13:17.333 --> 13:21.466 align:start position:20% line:10% size:55%
EVERY SATURDAY, I MAKE
THESE EGGS IN THE MORNING

13:21.466 --> 13:23.966 align:start position:20% line:84.67% size:50%
WITH A TON OF SALSA.

13:23.966 --> 13:29.000 align:start position:10% line:79.33% size:67.5%
AND THIS DISH IS WHAT MARKS
FOR US THE START OF THE WEEKEND.

13:29.000 --> 13:32.666 align:start position:20% line:79.33% size:62.5%
SO WHAT I'M DOING HERE IS
CHOPPING SOME ONION.

13:32.666 --> 13:35.766 align:start position:10% line:79.33% size:80%
IF I DON'T MAKE THESE, THE WHOLE
FAMILY IS LIKE,

13:35.766 --> 13:37.666 align:start position:20% line:79.33% size:50%
"HOW ARE WE STARTING
THE WEEKEND?"

13:37.666 --> 13:40.166 align:start position:10% line:79.33% size:72.5%
YOU CAN USE ANY TOMATOES THAT
YOU LIKE.

13:40.166 --> 13:42.166 align:start position:20% line:79.33% size:52.5%
YOU CAN USE ANY ONION
THAT YOU LIKE.

13:42.166 --> 13:46.966 align:start position:20% line:79.33% size:60%
I JUST ALWAYS, LIKE MANY
MEXICANS, GO FOR WHITE.

13:46.966 --> 13:52.566 align:start position:17.5% line:79.33% size:60%
AND I HAVE MY PAN THAT'S
BEEN HEATING OVER MEDIUM HEAT.

13:52.566 --> 13:57.733 align:start position:22.5% line:79.33% size:57.5%
I'M GOING TO ADD, LIKE,
3 TABLESPOONS OF VEGETABLE OIL.

13:57.733 --> 14:00.633 align:start position:20% line:79.33% size:62.5%
AND THEN I'M GOING TO ADD
THE ONION.

14:00.633 --> 14:02.633 align:start position:20% line:84.67% size:52.5%
YOU NEED ABOUT A CUP.

14:08.500 --> 14:11.700 align:start position:20% line:79.33% size:45%
NOW I'M ADDING ONE
FRESH JALAPENO.

14:15.666 --> 14:18.833 align:start position:10% line:84.67% size:80%
I HAVE MY HEAT OVER MEDIUM HEAT.

14:18.833 --> 14:23.166 align:start position:12.5% line:79.33% size:77.5%
SO YOU WANT TO GO FROM THAT RAW
TO TRANSLUCENT.

14:23.166 --> 14:26.266 align:start position:10% line:79.33% size:72.5%
AND I WANT THE EDGES TO BEGIN
TO BROWN.

14:26.266 --> 14:30.633 align:start position:12.5% line:79.33% size:77.5%
AND WHILE IT CONTINUES TO COOK,
I'M GOING TO CHOP SOME TOMATOES.

14:32.266 --> 14:35.933 align:start position:22.5% line:79.33% size:57.5%
YOU WANT RIPE TOMATOES.
YOU REALLY DO.

14:35.933 --> 14:38.466 align:start position:20% line:79.33% size:50%
YOU WANT THEM JUICY.
YOU WANT THEM SWEET.

14:38.466 --> 14:42.266 align:start position:10% line:79.33% size:67.5%
AND YOU WANT A LOT OF THEM,
LIKE A POUND OR 1 1/2 POUNDS.

14:48.166 --> 14:53.000 align:start position:22.5% line:79.33% size:52.5%
YOU KNOW, THIS TRIO--
WHITE ONION, JALAPENO,

14:53.000 --> 14:58.033 align:start position:12.5% line:79.33% size:77.5%
AND RED TOMATO--IS SUCH A BASIC
COMBINATION IN MEXICAN COOKING.

14:58.033 --> 15:01.633 align:start position:10% line:79.33% size:75%
AND DEPENDING WHAT YOU DO WITH
THE 3 INGREDIENTS, YOU CAN GET

15:01.633 --> 15:03.466 align:start position:17.5% line:84.67% size:67.5%
RADICALLY DIFFERENT THINGS.

15:03.466 --> 15:08.166 align:start position:17.5% line:79.33% size:65%
SO YOU HAVE THE RAW ONION,
THE RAW CHILE,

15:08.166 --> 15:09.666 align:start position:20% line:84.67% size:47.5%
AND THE RAW TOMATO.

15:09.666 --> 15:11.333 align:start position:20% line:79.33% size:35%
A LITTLE SALT,
A LITTLE LIME JUICE,

15:11.333 --> 15:12.766 align:start position:17.5% line:84.67% size:67.5%
YOU HAVE THE PICO DE GALLO.

15:12.766 --> 15:16.166 align:start position:10% line:79.33% size:65%
HERE I'M COOKING IT ALL IN
THE SAME PAN.

15:16.166 --> 15:20.833 align:start position:10% line:79.33% size:62.5%
AND IT'S GOING TO GIVE ME
AN INCREDIBLE SALSA MEXICANA,

15:20.833 --> 15:22.666 align:start position:27.5% line:84.67% size:47.5%
OR "MEXICAN SALSA,"

15:22.666 --> 15:24.666 align:start position:20% line:84.67% size:60%
FOR RANCHERO-STYLE EGGS.

15:24.666 --> 15:29.400 align:start position:12.5% line:79.33% size:77.5%
BUT THE ADDITION THAT I DO THAT
IS VERY DIFFERENT IS I ADD

15:29.400 --> 15:31.266 align:start position:30% line:84.67% size:35%
SOME ZUCCHINI.

15:31.266 --> 15:35.166 align:start position:10% line:79.33% size:75%
SO I'M GOING TO RAISE THE HEAT
TO ALMOST HIGH.

15:35.166 --> 15:37.133 align:start position:17.5% line:84.67% size:67.5%
I'M GOING TO ADD SOME SALT.

15:40.933 --> 15:44.933 align:start position:20% line:79.33% size:70%
YOU CAN SEE ALL THOSE JUICES
STARTING TO COME OUT.

15:44.933 --> 15:47.166 align:start position:10% line:79.33% size:70%
AND I WANT TO START CHOPPING
THE ZUCCHINI.

15:47.166 --> 15:49.900 align:start position:20% line:79.33% size:60%
I ONLY NEED ONE, REALLY,
IF IT'S THIS SIZE.

15:49.900 --> 15:54.033 align:start position:17.5% line:79.33% size:67.5%
AND I'M ADDING THE ZUCCHINI
ALMOST AT THE END

15:54.033 --> 15:57.366 align:start position:10% line:79.33% size:67.5%
BECAUSE I WANT THE TOMATOES
TO BE SUPER MUSHY,

15:57.366 --> 15:59.733 align:start position:20% line:79.33% size:45%
BUT YOU DON'T WANT
SUPER MUSHY ZUCCHINI. MM.

15:59.733 --> 16:01.833 align:start position:20% line:79.33% size:45%
THIS IS WHAT I WAS
TALKING ABOUT.

16:01.833 --> 16:03.300 align:start position:30% line:84.67% size:35%
SEE? COME SEE.

16:03.300 --> 16:07.200 align:start position:20% line:79.33% size:47.5%
IT'S TOTALLY MUSHY.
SUPER, SUPER DUPER MUSHY.

16:07.200 --> 16:09.633 align:start position:20% line:84.67% size:70%
NOW I'M ADDING THE ZUCCHINI.

16:09.633 --> 16:13.166 align:start position:10% line:79.33% size:75%
BUT YOU KNOW WHAT? YOU CAN ADD
ANY VEGETABLE THAT YOU HAVE

16:13.166 --> 16:14.633 align:start position:20% line:84.67% size:52.5%
IN YOUR REFRIGERATOR.

16:14.633 --> 16:17.533 align:start position:20% line:79.33% size:60%
YOU CAN USE GREEN BEANS.
YOU CAN USE CORN.

16:17.533 --> 16:19.666 align:start position:12.5% line:84.67% size:77.5%
SOMETIMES I'VE ADDED MUSHROOMS.

16:19.666 --> 16:23.666 align:start position:10% line:79.33% size:75%
SO YOU JUST ADD THAT VEGETABLE
IN THE END.

16:23.666 --> 16:28.200 align:start position:17.5% line:79.33% size:67.5%
SO I'M ADDING THE ZUCCHINI,
GIVING IT A STIR.

16:28.200 --> 16:31.166 align:start position:20% line:84.67% size:70%
I'M GOING TO LOWER THE HEAT.

16:31.166 --> 16:33.133 align:start position:30% line:84.67% size:30%
ADD THE LID.

16:33.133 --> 16:36.333 align:start position:17.5% line:79.33% size:67.5%
AND NOW IT'S GOING TO STEAM
FOR A FEW MINUTES

16:36.333 --> 16:37.766 align:start position:20% line:84.67% size:55%
WHILE I MAKE THE EGGS.

16:37.766 --> 16:42.333 align:start position:20% line:79.33% size:62.5%
I LOVE THEM SUNNYSIDE UP.
MY KIDS LOVE THEM SUNNY SIDE UP.

16:42.333 --> 16:43.833 align:start position:20% line:79.33% size:52.5%
MY HUSBAND LOVES THEM
SUNNYSIDE UP.

16:43.833 --> 16:47.166 align:start position:12.5% line:79.33% size:77.5%
I ONLY NEED TO ADD A LITTLE BIT
OF OIL.

16:47.166 --> 16:49.533 align:start position:10% line:84.67% size:75%
JUST A TINY BIT OVER LOW HEAT.

16:49.533 --> 16:52.166 align:start position:20% line:84.67% size:62.5%
AND THERE I HAVE ONE EGG.

16:52.166 --> 16:55.600 align:start position:10% line:79.33% size:72.5%
AND IT'S GOING TO COOK GENTLY
AND BEAUTIFULLY.

16:55.600 --> 16:57.633 align:start position:20% line:84.67% size:62.5%
ADD A LITTLE BIT OF SALT.

16:57.633 --> 17:00.766 align:start position:30% line:79.33% size:42.5%
WHAT HAPPENS WITH
SUNNYSIDE UP EGGS,

17:00.766 --> 17:02.733 align:start position:12.5% line:79.33% size:77.5%
YOU DON'T WANT THE BOTTOM TO BE
SUPER BROWN

17:02.733 --> 17:04.800 align:start position:17.5% line:84.67% size:67.5%
AND THEN THE TOP TO BE RAW.

17:04.800 --> 17:08.833 align:start position:10% line:79.33% size:75%
I LIKE MY WHITES COOKED, BUT I
WANT MY EGG YOLKS TO BE RUNNY.

17:08.833 --> 17:10.800 align:start position:20% line:84.67% size:47.5%
SO I'M COVERING IT.

17:10.800 --> 17:12.966 align:start position:10% line:79.33% size:67.5%
IT'S GOING TO TAKE A COUPLE
OF MINUTES.

17:12.966 --> 17:15.600 align:start position:17.5% line:84.67% size:67.5%
THIS LOOKS LIKE IT'S READY.

17:16.833 --> 17:19.500 align:start position:20% line:84.67% size:55%
THAT SMELL IS SO GOOD!

17:19.500 --> 17:25.000 align:start position:10% line:79.33% size:72.5%
OK, SO YOU CAN SEE THIS SUPER
CHUNKY, BASTEY, MUSHY SAUCE.

17:25.000 --> 17:29.600 align:start position:20% line:79.33% size:62.5%
BUT THE ZUCCHINI IS THERE
FIRM AND CRISP.

17:29.600 --> 17:34.200 align:start position:10% line:79.33% size:72.5%
AND IF YOU TAKE A BITE OUT OF
IT, WHICH I WILL NOW

17:34.200 --> 17:36.500 align:start position:10% line:79.33% size:67.5%
JUST TO PROVE THAT I AM NOT
LYING,

17:36.500 --> 17:38.933 align:start position:12.5% line:84.67% size:77.5%
IT SHOULD BE CRISP. LET ME SEE.

17:43.500 --> 17:45.166 align:start position:37.5% line:79.33% size:10%
MMM!
[CRUNCHING]

17:45.166 --> 17:48.433 align:start position:20% line:79.33% size:55%
YOU HEARD THAT CRUNCH?
IT'S CRUNCHY.

17:52.333 --> 17:54.633 align:start position:20% line:79.33% size:42.5%
LOOK AT THE EGGS.
THEY'RE LIKE PERFECTION!

17:54.633 --> 17:57.500 align:start position:10% line:79.33% size:67.5%
SO I WAS GOING TO MAKE EGGS
FOR EVERYBODY

17:57.500 --> 17:59.366 align:start position:12.5% line:79.33% size:77.5%
AND THEN SPOON THE SALSA ON TOP
AND BRING IT OUTSIDE,

17:59.366 --> 18:02.266 align:start position:10% line:79.33% size:65%
BUT I THINK I HAVE TO GRAB
A BITE OF THIS.

18:02.266 --> 18:04.000 align:start position:17.5% line:84.67% size:65%
LET ME SHOW YOU WHAT I DO.

18:04.000 --> 18:06.866 align:start position:17.5% line:84.67% size:67.5%
SO HERE'S THE SALSA ON TOP.

18:08.166 --> 18:14.033 align:start position:20% line:79.33% size:60%
THIS IS MY PERFECT PLATE
OF EGGS.

18:14.033 --> 18:17.333 align:start position:20% line:79.33% size:42.5%
SO A LA MEXICANA,
"MEXICAN STYLE,"

18:17.333 --> 18:19.200 align:start position:22.5% line:84.67% size:55%
WITH CRUNCHY ZUCCHINI.

18:24.000 --> 18:24.966 align:start position:40% line:84.67% size:10%
MMM!

18:26.533 --> 18:29.800 align:start position:30% line:79.33% size:37.5%
THAT'S HOW I DO
HUEVOS RANCHEROS.

18:34.366 --> 18:38.833 align:start position:10% line:84.67% size:75%
WE HAVE GRAVLAX. WE HAVE EGGS.

18:38.833 --> 18:40.866 align:start position:20% line:84.67% size:62.5%
BUT WE NEED FRENCH TOAST.

18:40.866 --> 18:48.266 align:start position:10% line:10% size:80%
THIS FRENCH TOAST IS WHAT I CALL
FRENCH TOAST GONE WILD.

18:48.266 --> 18:50.900 align:start position:10% line:79.33% size:65%
YOU'RE GOING TO START WITH
THE SYRUP.

18:50.900 --> 18:53.033 align:start position:10% line:84.67% size:80%
AND HERE I HAVE 4 CUPS OF WATER.

18:53.033 --> 18:56.333 align:start position:20% line:79.33% size:50%
AND I'M GOING TO ADD
1 1/2 CUPS OF SUGAR.

18:56.333 --> 18:59.500 align:start position:10% line:79.33% size:72.5%
I'M GOING TO ADD ONE STICK OF
CINNAMON.

18:59.500 --> 19:05.333 align:start position:10% line:79.33% size:65%
AND THEN I'M ADDING 5 TO 6
WHOLE CLOVES.

19:05.333 --> 19:10.166 align:start position:10% line:79.33% size:80%
IT'S GOING TO GIVE IT SOME NICE,
LIKE, BITTER, PUNGENT TONES.

19:10.166 --> 19:13.166 align:start position:20% line:79.33% size:52.5%
NOW, I'M GOING TO ADD
GOLDEN RAISINS.

19:13.166 --> 19:17.833 align:start position:17.5% line:79.33% size:67.5%
I LIKE ADDING THEM EARLY ON
BECAUSE I LIKE THEM

19:17.833 --> 19:19.700 align:start position:32.5% line:84.67% size:37.5%
ALL PLUMPED UP.

19:19.700 --> 19:22.333 align:start position:17.5% line:79.33% size:65%
NOW WE'RE GOING TO GO INTO
THE BREAD.

19:22.333 --> 19:24.000 align:start position:10% line:79.33% size:70%
SO THE BREAD IS GOING TO GET
SOAKED.

19:24.000 --> 19:28.333 align:start position:20% line:79.33% size:62.5%
I LIKE TO USE WHOLE MILK.
AND I'M ADDING ONE CUP.

19:28.333 --> 19:33.666 align:start position:10% line:79.33% size:75%
I'M ADDING--JUST OPEN UP A CAN
OF SWEETENED CONDENSED MILK.

19:33.666 --> 19:38.166 align:start position:10% line:79.33% size:72.5%
AND I BET YOU HAVE NEVER SEEN
A FRENCH TOAST RECIPE

19:38.166 --> 19:41.166 align:start position:20% line:79.33% size:62.5%
WHERE THE BREAD IS DUNKED
IN SWEET CONDENSED MILK.

19:41.166 --> 19:42.633 align:start position:20% line:84.67% size:60%
YOU'RE GOING TO LOVE IT.

19:42.633 --> 19:44.133 align:start position:40% line:84.67% size:20%
VANILLA.

19:44.133 --> 19:47.500 align:start position:10% line:79.33% size:67.5%
AND I'M GOING TO WHISK THIS
A LITTLE.

19:47.500 --> 19:53.166 align:start position:10% line:79.33% size:67.5%
THIS FRENCH TOAST RECIPE IS
CHARACTERISTIC OF THE YUCATAN,

19:53.166 --> 19:55.433 align:start position:20% line:79.33% size:52.5%
THE YUCATAN PENINSULA
IN MEXICO.

19:55.433 --> 19:59.933 align:start position:20% line:79.33% size:40%
AND THEY CALL IT
CABALLEROS POBRES.

19:59.933 --> 20:02.866 align:start position:20% line:79.33% size:40%
WHICH TRANSLATES
TO "POOR GENTLEMEN."

20:02.866 --> 20:07.600 align:start position:12.5% line:79.33% size:77.5%
AND IT'S REALLY IRONIC BECAUSE,
YOU KNOW, IT HAS INGREDIENTS

20:07.600 --> 20:09.100 align:start position:20% line:84.67% size:52.5%
THAT ANYBODY CAN GET.

20:09.100 --> 20:12.466 align:start position:12.5% line:79.33% size:77.5%
BUT THEN WHEN WE END IT, YOU'RE
GOING TO SEE HOW LUXURIOUS

20:12.466 --> 20:13.700 align:start position:40% line:84.67% size:15%
IT IS.

20:13.700 --> 20:15.866 align:start position:12.5% line:84.67% size:77.5%
SO IT'S SORT OF AN IRONIC NAME.

20:15.866 --> 20:18.833 align:start position:20% line:84.67% size:62.5%
SO I'M SEPARATING 6 EGGS.

20:18.833 --> 20:22.800 align:start position:12.5% line:79.33% size:77.5%
I'M GOING TO PUT THE EGG WHITES
IN THIS ONE.

20:22.800 --> 20:25.966 align:start position:20% line:79.33% size:62.5%
AND THEN I'M GOING TO PUT
THE YOLKS IN THIS ONE.

20:37.700 --> 20:40.900 align:start position:10% line:79.33% size:80%
I'M GOING TO POUR THE EGG WHITES
IN HERE.

20:43.333 --> 20:46.500 align:start position:20% line:79.33% size:55%
I'M GOING TO BEAT THEM
UNTIL THEY HOLD STIFF PEAKS,

20:46.500 --> 20:48.200 align:start position:10% line:84.67% size:75%
UNTIL THEY CAN HOLD THE SHAPE.

20:59.166 --> 21:03.166 align:start position:10% line:79.33% size:72.5%
THEY LOOK LIKE FLUFFY CLOUDS.
THAT'S WHAT YOU WANT.

21:03.166 --> 21:06.533 align:start position:12.5% line:79.33% size:77.5%
I'M GOING TO POUR THE EGG YOLKS
RIGHT IN HERE.

21:08.566 --> 21:11.166 align:start position:22.5% line:84.67% size:57.5%
THIS IS A TRADITIONAL--

21:11.166 --> 21:14.000 align:start position:20% line:79.33% size:60%
WHAT WE CALL IN MEXICO--
CAPEADO,

21:14.000 --> 21:17.200 align:start position:20% line:79.33% size:55%
OR A CAPE, THAT YOU'RE
GOING TO GIVE SOMETHING.

21:17.200 --> 21:20.533 align:start position:10% line:79.33% size:80%
YOU CAN'T BEAT THESE TOO BRISKLY
OR TOO FAST.

21:20.533 --> 21:23.833 align:start position:22.5% line:79.33% size:57.5%
IT HAS TO BE SUPER SLOW
BECAUSE YOU DON'T WANT

21:23.833 --> 21:27.400 align:start position:10% line:79.33% size:75%
ALL THAT VOLUME THAT THE MIXER
HAS WORKED SO HARD

21:27.400 --> 21:29.333 align:start position:20% line:84.67% size:60%
IN ATTAINING TO GO DOWN.

21:29.333 --> 21:33.300 align:start position:20% line:79.33% size:45%
SO JUST SUPER LOW,
JUST UNTIL THEY'RE MIXED.

21:37.500 --> 21:39.733 align:start position:30% line:84.67% size:40%
THAT IS PERFECT.

21:39.733 --> 21:43.600 align:start position:20% line:79.33% size:60%
AND WE'RE GOING TO START
A DUNKING GAME.

21:43.600 --> 21:46.666 align:start position:32.5% line:79.33% size:37.5%
SO I'M GRABBING
MY CRUSTY BREAD.

21:46.666 --> 21:49.333 align:start position:20% line:79.33% size:52.5%
IT CAN BE ANY KIND OF
CRUSTY BREAD.

21:49.333 --> 21:52.666 align:start position:30% line:79.33% size:40%
IT CAN BE FRESH.
IT CAN BE STALE.

21:52.666 --> 21:56.133 align:start position:10% line:79.33% size:72.5%
SO IT'S A GREAT EXCUSE TO USE
OLD BREAD.

21:58.633 --> 22:03.600 align:start position:17.5% line:79.33% size:67.5%
BUT JUST WAIT UNTIL YOU SEE
HOW THIS BREAD FINISHES.

22:05.466 --> 22:07.766 align:start position:20% line:84.67% size:47.5%
THE SYRUP IS READY.

22:10.666 --> 22:13.000 align:start position:22.5% line:84.67% size:57.5%
AND I HAVE MY OIL HERE.

22:13.000 --> 22:15.833 align:start position:10% line:79.33% size:72.5%
AND I'M GOING TO TEST IT WITH
A PIECE OF BREAD.

22:15.833 --> 22:20.300 align:start position:12.5% line:79.33% size:77.5%
IF IT STARTS BUBBLING, IT MEANS
THAT THE OIL IS READY.

22:20.300 --> 22:22.166 align:start position:40% line:84.67% size:20%
PERFECT!

22:22.166 --> 22:23.600 align:start position:30% line:84.67% size:35%
THIS IS GREAT.

22:23.600 --> 22:27.733 align:start position:12.5% line:79.33% size:72.5%
YOUR OIL, IT HAS TO BE HEATED
OVER MEDIUM HEAT SO IT'S STEADY

22:27.733 --> 22:29.500 align:start position:20% line:79.33% size:47.5%
AND IT DOESN'T BURN
THE FRENCH TOAST.

22:29.500 --> 22:33.000 align:start position:10% line:79.33% size:65%
SO YOU'RE GOING TO DUNK IT
IN THIS MILK SAUCE,

22:33.000 --> 22:35.433 align:start position:20% line:84.67% size:47.5%
SOAKING IT IN HERE.

22:35.433 --> 22:40.100 align:start position:22.5% line:79.33% size:57.5%
AND THEN YOU DUNK IT IN
THE SUPER FLUFFY BATTER,

22:40.100 --> 22:41.633 align:start position:30% line:84.67% size:27.5%
OR CAPEADO.

22:41.633 --> 22:44.466 align:start position:22.5% line:84.67% size:57.5%
DON'T MESS WITH IT MUCH

22:44.466 --> 22:46.633 align:start position:10% line:79.33% size:70%
OR THAT FLUFFY, LIGHT BATTER
WILL DROP OFF.

22:46.633 --> 22:49.600 align:start position:10% line:79.33% size:70%
AND THEN I'M GOING TO ADD IT
INTO THE OIL.

22:52.033 --> 22:53.833 align:start position:17.5% line:84.67% size:65%
YOU DON'T WANT IT TO BURN.

22:53.833 --> 22:55.833 align:start position:20% line:79.33% size:60%
SO I JUST LOWER THE HEAT
JUST A LITTLE.

22:55.833 --> 22:58.900 align:start position:20% line:79.33% size:70%
THEN YOU GO WITH THE REST OF
THE PIECES OF BREAD.

23:03.866 --> 23:05.966 align:start position:20% line:79.33% size:55%
SEE HOW FAST IT COOKS?
BEAUTIFUL.

23:05.966 --> 23:10.566 align:start position:12.5% line:79.33% size:77.5%
IT'S, LIKE, FLUFFY. IT'S ALMOST
LIKE A MERINGUE COVER.

23:18.166 --> 23:19.466 align:start position:40% line:84.67% size:20%
PERFECT.

23:19.466 --> 23:21.666 align:start position:10% line:84.67% size:72.5%
I'M GOING TO FLIP THESE OVER.

23:21.666 --> 23:25.333 align:start position:30% line:79.33% size:42.5%
SO THAT'S A SUPER
FLUFFY COATING.

23:25.333 --> 23:27.966 align:start position:20% line:84.67% size:45%
SO AIRY AND LIGHT.

23:29.466 --> 23:32.100 align:start position:20% line:79.33% size:50%
SO THIS IS THE SYRUP
THAT'S READY

23:32.100 --> 23:35.466 align:start position:20% line:79.33% size:47.5%
THAT HAS THE SUNKEN
DRUNKEN RAISINS.

23:37.233 --> 23:40.533 align:start position:20% line:84.67% size:47.5%
THE BREAD IS READY.

23:40.533 --> 23:42.433 align:start position:20% line:84.67% size:47.5%
OOH! SUPER PERFECT.

23:49.666 --> 23:52.000 align:start position:20% line:84.67% size:52.5%
I'M ADDING THE SYRUP.

23:52.000 --> 23:55.466 align:start position:20% line:79.33% size:60%
IT'S MISSING SOMETHING--
CHOPPED ALMONDS.

23:59.933 --> 24:01.000 align:start position:30% line:84.67% size:32.5%
[DEEP CRUNCH]

24:01.000 --> 24:04.333 align:start position:20% line:79.33% size:55%
AH! DID YOU HEAR THAT?
COME HERE.

24:04.333 --> 24:07.200 align:start position:30% line:84.67% size:40%
SQUISHY. SPONGY.

24:10.500 --> 24:13.433 align:start position:20% line:84.67% size:45%
AH! LOOK IN THERE!

24:15.666 --> 24:16.700 align:start position:40% line:84.67% size:10%
MMM.

24:17.966 --> 24:20.200 align:start position:40% line:84.67% size:20%
PERFECT.

24:20.200 --> 24:22.666 align:start position:30% line:84.67% size:35%
ALAN? YA ESTÁ!

24:22.666 --> 24:25.433 align:start position:30% line:84.67% size:27.5%
JUJU? SAMI?

24:25.433 --> 24:27.400 align:start position:10% line:84.67% size:72.5%
[MUSIC PLAYING ON SOUNDTRACK]

24:31.166 --> 24:32.666 align:start position:30% line:84.67% size:10%
OOH.

24:32.666 --> 24:34.500 align:start position:32.5% line:84.67% size:37.5%
WANT MAS SALSA?

24:34.500 --> 24:35.766 align:start position:30% line:84.67% size:25%
OOH. YEAH?

24:44.533 --> 24:46.133 align:start position:37.5% line:79.33% size:27.5%
WHAT DO YOU
THINK, GUYS?

24:46.133 --> 24:47.533 align:start position:10% line:84.67% size:42.5%
IT'S REALLY GOOD.

24:47.533 --> 24:50.966 align:start position:20% line:84.67% size:62.5%
HERE IS THE FRENCH TOAST.

24:50.966 --> 24:53.066 align:start position:20% line:84.67% size:60%
WHO WANTS TO TRY A BITE?

24:53.066 --> 24:54.866 align:start position:50% line:84.67% size:40%
I'LL TRY A BITE.

24:54.866 --> 24:57.133 align:start position:10% line:79.33% size:55%
OH, YOU TRY IT, YOU'RE
GOING TO LOVE IT.

24:58.866 --> 25:01.033 align:start position:40% line:84.67% size:42.5%
CAN I HAVE A SIP?

25:01.033 --> 25:02.933 align:start position:20% line:79.33% size:47.5%
IT'S HOT. I'LL GIVE
YOU A LITTLE BIT.

25:05.433 --> 25:06.666 align:start position:30% line:10% size:25%
[LAUGHTER]

25:06.666 --> 25:07.966 align:start position:20% line:10% size:60%
IT'S HOT? KIND OF SWEET.

25:07.966 --> 25:09.833 align:start position:10% line:10% size:27.5%
THE SPICES.

25:09.833 --> 25:12.666 align:start position:20% line:10% size:47.5%
Pati: COFFEE, EGGS,
MEXICAN GRAVLAX,

25:12.666 --> 25:15.333 align:start position:20% line:10% size:45%
AND FRENCH TOAST--
A SOUTH OF THE BORDER

25:15.333 --> 25:19.100 align:start position:22.5% line:10% size:52.5%
BRUNCH TRADITION THAT
ANY FAMILY WOULD LOVE.

25:19.100 --> 25:21.000 align:start position:20% line:10% size:40%
NOW WE CAN START
THE WEEKEND.

25:21.000 --> 25:24.166 align:start position:20% line:10% size:60%
WHAT DO YOU THINK, GUYS?
A LITTLE MORE EATING?

25:24.166 --> 25:25.300 align:start position:70% line:10% size:12.5%
YEAH.

25:25.300 --> 25:27.366 align:start position:30% line:10% size:20%
[LAUGHS]

25:40.600 --> 25:42.600 align:start position:17.5% line:79.33% size:67.5%
Announcer: FOR MORE RECIPES
AND INFORMATION,

25:42.600 --> 25:47.633 align:start position:32.5% line:79.33% size:30%
PLEASE VISIT
PATISMEXICANTABLE.COM.

25:47.633 --> 25:50.733 align:start position:20% line:10% size:55%
"PATI'S MEXICAN TABLE"
IS MADE POSSIBLE BY...

25:50.733 --> 25:53.900 align:start position:22.5% line:84.67% size:57.5%
MEXICO SUPREME QUALITY;

25:53.900 --> 25:56.966 align:start position:20% line:79.33% size:60%
AND THE MEXICAN MINISTRY
OF AGRICULTURE,

25:56.966 --> 26:01.033 align:start position:10% line:79.33% size:72.5%
LIVESTOCK, RURAL DEVELOPMENT,
FISHERIES, AND FOOD,

26:01.033 --> 26:03.700 align:start position:20% line:79.33% size:40%
PROUD TO SUPPORT
"PATI'S MEXICAN TABLE"

26:03.700 --> 26:05.533 align:start position:20% line:84.67% size:52.5%
ON PUBLIC TELEVISION.

26:07.200 --> 26:08.900 align:start position:20% line:79.33% size:47.5%
Woman: ♪ ONE GLANCE
AND I KNOW ♪

26:08.900 --> 26:12.566 align:start position:30% line:79.33% size:32.5%
♪ WHAT YOU'RE
FEELING NOW ♪

26:12.566 --> 26:15.633 align:start position:20% line:84.67% size:55%
♪ HERE COMES MY LOVE ♪

26:15.633 --> 26:18.333 align:start position:20% line:10% size:70%
Announcer: NESTLE LA LECHERA
SWEETENED CONDENSED MILK.

26:18.333 --> 26:20.600 align:start position:17.5% line:10% size:67.5%
MOM'S LOVE MAKES IT BETTER.

26:20.600 --> 26:20.933 align:start position:30% line:84.67% size:27.5%
GOYA ADOBO,

26:21.866 --> 26:24.800 align:start position:30% line:10% size:40%
<i> [child humming]</i>

26:24.933 --> 26:26.366 align:start position:25% line:10% size:50%
<i> [audience applause]</i>

26:26.500 --> 26:28.133 align:start position:17.5% line:10% size:65%
<i> Narrator: Prepare them to</i>&nbsp;
<i> be great when they grow up.</i>

26:28.266 --> 26:32.133 align:start position:30% line:10% size:42.5%
<i> Goya Chick Peas,</i>&nbsp;
<i> part of a healthy diet.</i>

26:32.133 --> 26:42.100 align:start position:30% line:84.67% size:40%
TASTE OF MEXICO.