1 00:00:01,333 --> 00:00:03,333 ON THIS EPISODE OF "PATI'S MEXICAN TABLE," 2 00:00:03,333 --> 00:00:07,066 TODAY WE'RE MAKING AN ASIAN-MEXICAN-INSPIRED MENU 3 00:00:07,066 --> 00:00:10,800 WHERE WE'RE GOING TO MIX SOME BASIC IDEAS FROM ASIA 4 00:00:10,800 --> 00:00:13,700 WITH SOME BASIC IDEAS FROM MEXICO. 5 00:00:13,700 --> 00:00:18,033 YOU'LL BE ECSTATIC OVER MY VERY PLUMP AND SWEET APRICOT 6 00:00:18,033 --> 00:00:20,000 AND PLUM EMPANADAS. 7 00:00:20,000 --> 00:00:22,833 LOOK AT HOW CHUBBY AND CUTE THESE EMPANADAS ARE. 8 00:00:22,833 --> 00:00:24,433 AREN'T THEY ADORABLE? 9 00:00:24,433 --> 00:00:28,266 THEN I MAKE THE FLAKIEST FRIED CHICKEN BY COMBINING 10 00:00:28,266 --> 00:00:32,800 JAPANESE PANKO MIXED WITH MEXICAN AMARANTH SEEDS THAT 11 00:00:32,800 --> 00:00:37,833 WILL GO GREAT WITH MY SPICY MEXICAN-THAI DIPPING SAUCE. 12 00:00:37,833 --> 00:00:40,900 I'M TAKING YOU TO JAPAN IN MEXICO. 13 00:00:40,900 --> 00:00:44,566 I'M MAKING A GREEN BEAN STIR FRY INFUSED 14 00:00:44,566 --> 00:00:46,300 WITH A MEXICAN FLAIR. 15 00:00:46,300 --> 00:00:47,566 LOOKING GOOD TO YOU GUYS? 16 00:00:47,566 --> 00:00:49,466 'CAUSE IT'S SMELLING GOOD TO ME. 17 00:00:49,466 --> 00:00:53,100 AND I'M MIXING UP A SPICY DRINK YOU HAVE TO SEE TO 18 00:00:53,100 --> 00:00:56,366 BELIEVE: A SRIRACHA MEZCAL COCKTAIL. 19 00:00:56,366 --> 00:00:57,366 WHO'S EATING IT? 20 00:00:57,366 --> 00:00:59,600 A MEXICAN. 21 00:00:59,600 --> 00:01:01,800 ♪ DAME, DAME ♪ 22 00:01:01,800 --> 00:01:04,300 ♪ DAME TU CHOCOLATE ♪ 23 00:01:04,300 --> 00:01:06,766 ♪ DAME, DAME ♪ 24 00:01:06,766 --> 00:01:08,900 ♪ DAME TU PILONCILLO ♪ 25 00:01:08,900 --> 00:01:11,433 ♪ DAME, DAME ♪ 26 00:01:11,433 --> 00:01:13,533 ♪ DAME CAFÉ CALIENTE ♪ 27 00:01:13,533 --> 00:01:16,100 ♪ DAME, DAME ♪ 28 00:01:16,100 --> 00:01:18,700 ♪ DAME TU CORAZON ♪ 29 00:01:30,200 --> 00:01:32,966 "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY 30 00:01:32,966 --> 00:01:36,633 MEXICO SUPREME QUALITY 31 00:01:36,633 --> 00:01:40,266 AND THE MEXICAN MINISTRY OF AGRICULTURE, LIVESTOCK, 32 00:01:40,266 --> 00:01:43,366 RURAL DEVELOPMENT, FISHERIES, AND FOOD, 33 00:01:43,366 --> 00:01:45,900 PROUD TO SUPPORT "PATI'S MEXICAN TABLE" 34 00:01:45,900 --> 00:01:47,866 ON PUBLIC TELEVISION. 35 00:01:49,600 --> 00:01:51,666 ♪ ONE GLANCE, AND I KNOW ♪ 36 00:01:51,666 --> 00:01:55,200 ♪ WHAT YOU'RE FEELING NOW ♪ 37 00:01:55,200 --> 00:01:58,266 ♪ HERE COMES MY LOVE ♪ 38 00:01:58,266 --> 00:02:00,866 NESTLÉ LA LECHERA SWEETENED CONDENSED MILK. 39 00:02:00,866 --> 00:02:03,033 MOM'S LOVE MAKES IT BETTER. 40 00:02:03,033 --> 00:02:03,133 GOYA ADOBO. 41 00:02:04,066 --> 00:02:07,000 [child humming] 42 00:02:07,133 --> 00:02:08,566 [audience applause] 43 00:02:08,700 --> 00:02:10,333 Narrator: Prepare them to be great when they grow up. 44 00:02:10,466 --> 00:02:15,866 Goya Chick Peas, part of a healthy diet. 45 00:02:17,600 --> 00:02:20,400 THIS MEXICAN KITCHEN TODAY 46 00:02:20,400 --> 00:02:24,566 IS GOING TO SEE A MEXICAN-ASIAN FUSION. 47 00:02:24,566 --> 00:02:30,700 I'M GOING TO START BY MAKING SOME APRICOT PLUM EMPANADAS. 48 00:02:30,700 --> 00:02:33,133 IT'S GOING TO BE SO TASTY! 49 00:02:33,133 --> 00:02:34,700 KNOW WHERE I GO THE IDEA? 50 00:02:34,700 --> 00:02:37,000 YOU'VE ALL HEARD OF THE PLUM SAUCE? 51 00:02:37,000 --> 00:02:38,766 I'M A BIG FAN OF PLUM SAUCE. 52 00:02:38,766 --> 00:02:42,600 IN MEXICO WE HAVE A BIG CHINATOWN, AND I USED TO, AS 53 00:02:42,600 --> 00:02:45,600 A LITTLE GIRL, LOVE THE PLUM SAUCE THAT THEY SPREAD 54 00:02:45,600 --> 00:02:49,666 ON THOSE PEKING DUCK CREPES, SO WITH THAT IDEA IN MIND, I 55 00:02:49,666 --> 00:02:52,500 STARTED RESEARCHING WHAT'S IN THAT PLUM SAUCE I 56 00:02:52,500 --> 00:02:53,733 LOVE SO MUCH. 57 00:02:53,733 --> 00:02:59,366 TURNS OUT THE PLUM SAUCE HAS PLUMS AND APRICOTS. 58 00:02:59,366 --> 00:03:01,600 I JUST HAVE ONE MORE TO DICE. 59 00:03:01,600 --> 00:03:05,900 THEN I HAVE 1 1/2 CUPS OF PLUMS AND 3/4 CUP 60 00:03:05,900 --> 00:03:07,166 OF APRICOTS. 61 00:03:07,166 --> 00:03:10,733 ASIAN INFLUENCES IN MEXICO GO MUCH DEEPER THAN ONE 62 00:03:10,733 --> 00:03:12,733 WOULD THINK. 63 00:03:12,733 --> 00:03:17,333 SINCE THE 1560s, THERE WAS THIS TRADE ROUTE. 64 00:03:17,333 --> 00:03:19,300 SO THE SPANISH PEOPLE CAME TO MEXICO. 65 00:03:19,300 --> 00:03:20,466 THEY WERE LOOKING 66 00:03:20,466 --> 00:03:24,533 FOR WHAT THEY KNEW TO BE AS THE SPICE ISLANDS. 67 00:03:24,533 --> 00:03:29,000 SO THEY CROSSED FROM THE GULF COAST, WHICH THEY CAME FROM, 68 00:03:29,000 --> 00:03:32,266 ALL THROUGH MEXICO TO THE PACIFIC COAST, AND THEN THEY 69 00:03:32,266 --> 00:03:36,066 SOUGHT FOR THESE SPICE ISLANDS AND THEY FOUND MANILA, 70 00:03:36,066 --> 00:03:40,133 AND THE MOST SUCCESSFUL TRADING ROUTE IN THE HISTORY 71 00:03:40,133 --> 00:03:44,266 OF MEXICO BEGAN: THE ACAPULCO-MANILA TRADING ROUTE. 72 00:03:44,266 --> 00:03:47,666 I MEAN, IMAGINE THE SPICES THAT CAME IN. 73 00:03:47,666 --> 00:03:52,500 THINK, WHAT WOULD BE OF SZECHUAN OR HUNAN FOOD 74 00:03:52,500 --> 00:03:54,600 WITHOUT CHILIES? 75 00:03:54,600 --> 00:03:56,000 WAIT, GETTING CAUGHT UP HERE. 76 00:03:56,000 --> 00:04:00,333 GOING TO SQUEEZE 1 1/2 TEASPOONS OF LIME JUICE IN HERE. 77 00:04:02,800 --> 00:04:05,666 NOW I NEED TO CHOP UP A CUP OF PECANS. 78 00:04:07,433 --> 00:04:11,466 AND I'M ADDING 5-SPICE POWDER, AND THAT'S THE EXAMPLE I WANT 79 00:04:11,466 --> 00:04:12,633 TO TELL YOU ABOUT. 80 00:04:12,633 --> 00:04:17,300 THE 5-SPICE POWDER IS A VERY STRONG CONDIMENT. 81 00:04:17,300 --> 00:04:19,000 LOOK AT IT. IT'S BEAUTIFUL. 82 00:04:19,000 --> 00:04:22,266 IT'S A CRUCIAL CONDIMENT FOR CHINESE FOOD, 83 00:04:22,266 --> 00:04:26,633 AND THE AROMA, THE FRAGRANCE IS SUPER INTENSE, AND YOU 84 00:04:26,633 --> 00:04:27,833 DON'T KNOW WHAT IT IS. 85 00:04:27,833 --> 00:04:29,466 YOU DON'T KNOW WHAT HITS YOU WHEN YOU SMELL IT. 86 00:04:29,466 --> 00:04:31,866 YOU DON'T KNOW WHAT HITS YOU WHEN YOU TASTE IT. 87 00:04:31,866 --> 00:04:33,400 SO I'M ADDING A PINCH. 88 00:04:33,400 --> 00:04:36,133 WHENEVER THERE'S POWERFUL SPICE, JUST USE VERY 89 00:04:36,133 --> 00:04:37,200 LITTLE OF IT. 90 00:04:37,200 --> 00:04:40,366 SO NOW I'M GOING TO ADD 1 1/2 TEASPOONS 91 00:04:40,366 --> 00:04:44,333 OF CORNSTARCH, WHICH THE CHINESE COOKS LOVE TO USE. 92 00:04:44,333 --> 00:04:47,333 IT THICKENS WHATEVER YOU'RE GOING TO USE IT FOR. 93 00:04:47,333 --> 00:04:51,200 I LOVE THE STORIES BEHIND FOOD, THE LEGENDS, 94 00:04:51,200 --> 00:04:53,900 THE CUSTOMS, THE TRADITIONS. 95 00:04:53,900 --> 00:04:59,066 LOOK AT THIS BEAUTIFUL DARK BROWN SUGAR, A QUARTER CUP. 96 00:04:59,066 --> 00:05:01,400 I ORIGINALLY WANTED TO BE AN ACADEMIC. 97 00:05:01,400 --> 00:05:04,933 I STARTED POLITICAL SCIENCE AND I WORKED IN A THINK TANK, 98 00:05:04,933 --> 00:05:08,466 AND I JUST, RESEARCHING JUST WAKES ME UP. 99 00:05:08,466 --> 00:05:11,666 ONCE I SWITCHED CAREERS AND CONNECTED IT TO FOOD, I MEAN, 100 00:05:11,666 --> 00:05:12,800 THEN I CAN EAT IT ALL. 101 00:05:12,800 --> 00:05:14,233 IT'S FABULOUS! 102 00:05:14,233 --> 00:05:18,000 AND NOW I'M GOING TO LET THIS SIT AND MARINATE FOR A SECOND, 103 00:05:18,000 --> 00:05:19,966 BUT I WANT YOU TO THINK ABOUT IT. 104 00:05:19,966 --> 00:05:23,800 SWEET, SOUR, A LITTLE BIT OF SPICE, LEMON JUICE, 105 00:05:23,800 --> 00:05:29,866 PECANS--THIS IS GOING TO GO IN MEXICAN EMPANADA DOUGH. 106 00:05:29,866 --> 00:05:33,200 SO I'M GOING TO WRAP MY CHINESE FILLING 107 00:05:33,200 --> 00:05:34,933 IN A MEXICAN DOUGH. 108 00:05:34,933 --> 00:05:39,366 TWO CUPS OF FLOUR, THEN I'M GOING TO ADD A HALF A CUP 109 00:05:39,366 --> 00:05:44,733 OF SUGAR, THEN I'M GOING TO CUT AND ADD 1 1/2 110 00:05:44,733 --> 00:05:46,133 STICKS OF BUTTER. 111 00:05:46,133 --> 00:05:49,633 NOW I'M GOING TO CRACK AN EGG IN HERE. 112 00:05:50,733 --> 00:05:53,466 I'M GOING TO BEAT IT LIKE I MEAN IT. 113 00:05:55,366 --> 00:05:58,266 THERE, AND THEN I'M GOING TO COMBINE IT WITH 3 TABLESPOONS 114 00:05:58,266 --> 00:05:59,633 OF SOUR CREAM. 115 00:05:59,633 --> 00:06:03,566 THAT'S GOING TO MAKE THE EMPANADA DOUGH SUPER MOIST. 116 00:06:06,133 --> 00:06:07,900 OK, THAT LOOKS BEAUTIFUL. 117 00:06:07,900 --> 00:06:10,266 NOW I'M GOING TO GET MESSY. 118 00:06:10,266 --> 00:06:14,333 I'M GOING TO BREAK THE BUTTER INTO MY DRY 119 00:06:14,333 --> 00:06:16,000 INGREDIENTS IN HERE. 120 00:06:16,000 --> 00:06:18,566 THIS IS THE SUPER FUN PART. 121 00:06:21,433 --> 00:06:26,666 I'M GOING TO ADD THE EGG AND SOUR CREAM MIXTURE IN HERE. 122 00:06:29,733 --> 00:06:32,900 OK, SO JUST WITH A SPATULA FINISH PUTTING IT TOGETHER 123 00:06:32,900 --> 00:06:34,533 LIKE THIS. 124 00:06:37,366 --> 00:06:38,900 YEAH. 125 00:06:38,900 --> 00:06:42,300 OK, I'M GOING TO PUT THE DOUGH IN THE FRIDGE FOR AT LEAST 126 00:06:42,300 --> 00:06:45,933 A HALF AN HOUR, BUT YOU CAN LET IT SIT THERE OVERNIGHT. 127 00:06:45,933 --> 00:06:50,400 I HAVE ONE THAT I PUT OVERNIGHT IN HERE SO THAT I 128 00:06:50,400 --> 00:06:53,900 COULD ROLL IT OUT FOR YOU GUYS. 129 00:06:53,900 --> 00:06:57,933 A LOT OF FLOUR IN MY COUNTER... 130 00:06:57,933 --> 00:07:00,166 AND THEN LOOK AT THE DOUGH 131 00:07:00,166 --> 00:07:02,700 AFTER IT HAS HAD A CHANCE TO SIT. 132 00:07:02,700 --> 00:07:04,066 HOW PRETTY IS IT? 133 00:07:04,066 --> 00:07:06,033 OK. 134 00:07:15,033 --> 00:07:19,533 LOOK AT HOW PRETTY THIS DOUGH IS. 135 00:07:19,533 --> 00:07:21,533 YOU'RE GOING TO MAKE ROUNDS. 136 00:07:26,933 --> 00:07:30,733 THESE EMPANADAS ARE TRUE FUSION. 137 00:07:30,733 --> 00:07:34,566 CRACK ANOTHER EGG FOR AN EGG WASH. 138 00:07:34,566 --> 00:07:37,400 SO I'M GOING TO BRUSH THE EDGES. 139 00:07:44,566 --> 00:07:48,833 NOW, YOU CAN SEE AFTER JUST 5 MINUTES, IT LET OUT ALL 140 00:07:48,833 --> 00:07:50,733 OF THOSE JUICES. 141 00:07:54,933 --> 00:07:56,233 I LIKE MY TACOS CHUBBY. 142 00:07:56,233 --> 00:07:57,566 I LIKE MY ENCHILADAS CHUBBY. 143 00:07:57,566 --> 00:07:58,866 I LIKE MY BURRITOS CHUBBY. 144 00:07:58,866 --> 00:08:01,000 I LIKE EVERYTHING I EAT TO BE CHUBBY. 145 00:08:01,000 --> 00:08:03,066 I DON'T WANT ALL OF THOSE JUICES IN HERE, 'CAUSE IT'S 146 00:08:03,066 --> 00:08:05,166 GOING TO MAKE THE EMPANADA SOGGY. 147 00:08:05,166 --> 00:08:08,100 YOU'RE GOING TO MAKE A HALF A MOON, AND TRY TO SEAL IT 148 00:08:08,100 --> 00:08:10,366 WITH YOUR HANDS. 149 00:08:10,366 --> 00:08:11,866 YEAH. 150 00:08:11,866 --> 00:08:14,433 THAT'S CHUBBY ENOUGH. 151 00:08:14,433 --> 00:08:19,433 AND THEN I'M GOING TO BRUSH A LITTLE BIT MORE EGG ON TOP. 152 00:08:25,300 --> 00:08:29,333 OK, NOW I'M GOING AROUND WITH A FORK, AND I'M NOT VENTING 153 00:08:29,333 --> 00:08:33,400 THE EMPANADAS, 'CAUSE I WANT ALL THAT FILLING TO STEAM 154 00:08:33,400 --> 00:08:36,700 IN THERE AND COOK INSIDE OF THE DOUGH, AND THEN I'M JUST 155 00:08:36,700 --> 00:08:38,933 GOING TO SPRINKLE WITH SOME SUGAR. 156 00:08:38,933 --> 00:08:41,700 YOU CAN USE WHITE SUGAR, BROWN SUGAR. 157 00:08:41,700 --> 00:08:43,866 I'M USING TURBINADO SUGAR. 158 00:08:43,866 --> 00:08:45,566 THEY'RE READY. 159 00:08:46,900 --> 00:08:50,466 COME, LOOK AT HOW CHUBBY AND CUTE THESE EMPANADAS ARE. 160 00:08:50,466 --> 00:08:52,266 AREN'T THEY ADORABLE? 161 00:08:52,266 --> 00:08:54,966 JUST WAIT UNTIL YOU BITE INTO THEM. 162 00:08:54,966 --> 00:08:59,466 THEY'RE GOING TO GO IN THE OVEN AT 350... 163 00:08:59,466 --> 00:09:01,466 FOR ABOUT 20 MINUTES. 164 00:09:01,466 --> 00:09:04,333 BUT YOU KNOW, AS MUCH FUN AS IT IS COOKING WITH THESE 165 00:09:04,333 --> 00:09:07,766 INGREDIENTS, SOMETIMES IT'S EVEN MORE FUN SHOPPING 166 00:09:07,766 --> 00:09:10,100 FOR THESE EXOTIC INGREDIENTS. 167 00:09:10,100 --> 00:09:13,366 JUST A FEW DAYS AGO I HAD THE CHANCE TO SHOP WITH MY FRIEND 168 00:09:13,366 --> 00:09:17,833 JANET YU, WHO IS AN EXPERT ON CHINESE CUISINE, AND OH, 169 00:09:17,833 --> 00:09:21,333 THE THINGS I LEARNED AND THE THINGS I ATE! 170 00:09:28,366 --> 00:09:29,366 HEY! HEY! 171 00:09:29,366 --> 00:09:30,466 HOW ARE YOU? GOOD TO SEE YOU. 172 00:09:30,466 --> 00:09:31,866 I'M GOOD. 173 00:09:31,866 --> 00:09:34,600 JANET AND I MET AT A CULINARY CONVENTION A FEW 174 00:09:34,600 --> 00:09:37,933 YEARS AGO, AND WE ARE JUST AS PASSIONATE ABOUT OUR 175 00:09:37,933 --> 00:09:39,400 COUNTRIES' FOODS. 176 00:09:39,400 --> 00:09:40,866 SO THIS IS WHERE YOU SHOP? 177 00:09:40,866 --> 00:09:42,100 YES, I LOVE TO SHOP HERE. 178 00:09:42,100 --> 00:09:43,133 THEY HAVE EVERYTHING. 179 00:09:43,133 --> 00:09:44,533 THIS IS SO FASCINATING! 180 00:09:44,533 --> 00:09:47,233 SO MANY NEW THINGS FOR ME. 181 00:09:47,233 --> 00:09:48,866 WELL, WHAT CAN I HELP YOU SHOP FOR? 182 00:09:48,866 --> 00:09:51,933 OK, I'M CURIOUS ABOUT THE 5-SPICE POWDER. 183 00:09:51,933 --> 00:09:56,000 OK, 5-SPICE POWDER IS A POWDER THAT'S MADE OF CINNAMON 184 00:09:56,000 --> 00:09:59,600 AND LICORICE, STAR ANISE, AND CLOVES, AND IT'S MADE INTO 185 00:09:59,600 --> 00:10:03,466 A POWDER WHERE YOU CAN JUST USE THE POWDER INSTEAD 186 00:10:03,466 --> 00:10:05,866 OF GRINDING ALL THOSE INGREDIENTS TOGETHER. 187 00:10:05,866 --> 00:10:06,866 OH, HELP ME FIND IT. 188 00:10:06,866 --> 00:10:07,866 COME ON, LET'S GO. 189 00:10:07,866 --> 00:10:08,866 WHERE DO WE FIND IT? 190 00:10:08,866 --> 00:10:10,400 OVER HERE. 191 00:10:13,333 --> 00:10:17,366 WHAT ARE THE POWERHOUSE SPICES IN CHINESE COOKING? 192 00:10:17,366 --> 00:10:19,366 STAR ANISE. STAR ANISE, OK. 193 00:10:19,366 --> 00:10:21,800 COME LOOK. IT'S A BEAUTIFUL SPICE. 194 00:10:21,800 --> 00:10:23,666 THEY LOOK LIKE FLOWERS. 195 00:10:23,666 --> 00:10:26,166 CINNAMON, BUT THESE ARE BIG CINNAMONS. 196 00:10:26,166 --> 00:10:27,166 HUMONGOUS! 197 00:10:27,166 --> 00:10:28,166 THIS IS HUGE! 198 00:10:28,166 --> 00:10:31,333 OK, SO STAR ANISE AND CINNAMON. 199 00:10:31,333 --> 00:10:33,800 YOU WANT JUST TO PUT EVERYTHING TOGETHER. 200 00:10:33,800 --> 00:10:35,200 THAT'S MUCH EASIER. 201 00:10:35,200 --> 00:10:38,200 YEAH, AND SO THE 5-SPICE POWDER, IT'S JUST A MATTER 202 00:10:38,200 --> 00:10:39,900 OF CONVENIENCE SO YOU DON'T HAVE TO DO EACH 203 00:10:39,900 --> 00:10:41,333 ONE SEPARATELY? 204 00:10:41,333 --> 00:10:44,400 RIGHT. LIKE, SAY, IF YOU'RE MAKING ROAST DUCK, THEN YOU 205 00:10:44,400 --> 00:10:48,200 WOULD TAKE 5-SPICE POWDER AND ADD SOME SALT TO IT. 206 00:10:48,200 --> 00:10:49,466 YEAH. 207 00:10:49,466 --> 00:10:51,933 AND THEN YOU CAN USE THAT AS A RUB INSIDE THE DUCK... 208 00:10:51,933 --> 00:10:52,966 OH, YUM! 209 00:10:52,966 --> 00:10:54,466 BEFORE YOU CLOSE IT UP. 210 00:10:54,466 --> 00:10:57,366 HERE AND THERE I'M FINDING THINGS THAT I'M FAMILIAR WITH, 211 00:10:57,366 --> 00:11:01,400 SO I'M CRISSCROSSING WHAT THINGS WE HAVE IN COMMON 212 00:11:01,400 --> 00:11:05,200 AND WHAT THINGS ARE REALLY EXOTIC AND FOREIGN TO ME. 213 00:11:05,200 --> 00:11:08,733 SO, JANET, WHAT ARE THE ESSENTIAL INGREDIENTS 214 00:11:08,733 --> 00:11:10,133 IN YOUR KITCHEN? 215 00:11:10,133 --> 00:11:14,166 EVERYTHING COOKED WITH GARLIC AND GINGER IS REALLY GOOD, 216 00:11:14,166 --> 00:11:15,400 ESPECIALLY IF YOU'RE DOING STIR FRY. 217 00:11:15,400 --> 00:11:17,100 YES. 218 00:11:22,566 --> 00:11:24,833 I'M CRAZY ABOUT SRIRACHA, JANET. 219 00:11:24,833 --> 00:11:26,733 EVERYONE IS CRAZY ABOUT SRIRACHA. 220 00:11:26,733 --> 00:11:28,266 I'M SO CRAZY ABOUT SRIRACHA. 221 00:11:28,266 --> 00:11:31,600 SRIRACHA SAUCE IS LIKE A CHILI SAUCE... 222 00:11:31,600 --> 00:11:32,633 LIKE A CHILI SAUCE. 223 00:11:32,633 --> 00:11:34,133 WITH VINEGAR... 224 00:11:34,133 --> 00:11:35,533 PEPPERS, GARLIC. 225 00:11:35,533 --> 00:11:37,533 MY BOYS LOVE IT. 226 00:11:37,533 --> 00:11:38,900 IT'S NOT TOO SPICY FOR THEM? 227 00:11:38,900 --> 00:11:40,933 NO, UH-UH. 228 00:11:40,933 --> 00:11:43,533 I LOVE THIS GROCERY STORE! 229 00:11:43,533 --> 00:11:45,266 EVERY STEP YOU TAKE THERE'S SOMETHING 230 00:11:45,266 --> 00:11:47,533 FASCINATING GOING ON. 231 00:11:47,533 --> 00:11:50,933 I CAME FOR 3 THINGS, AND I'M GOING TO COME OUT WITH 50. 232 00:11:50,933 --> 00:11:55,400 MY MIND IS JUST GOING "OHH," LIKE REELING, ALL 233 00:11:55,400 --> 00:11:58,166 THE THINGS I CAN USE, HOW I CAN ADD THINGS, AND JANET 234 00:11:58,166 --> 00:12:00,066 IS BEING SO HELPFUL. 235 00:12:00,066 --> 00:12:01,800 COME LOOK AT THIS! 236 00:12:01,800 --> 00:12:04,233 Janet: DO YOU LIKE TO EAT PIG NOSE? 237 00:12:04,233 --> 00:12:06,000 I NEVER TRIED A PIG NOSE! 238 00:12:06,000 --> 00:12:07,333 WHAT DO YOU DO WITH THE NOSES? 239 00:12:07,333 --> 00:12:08,400 YOU BRAISE IT. 240 00:12:08,400 --> 00:12:10,600 YOU CAN BRAISE IT WITH YOUR 5-SPICE POWDER. 241 00:12:10,600 --> 00:12:12,500 [LAUGHING] 242 00:12:12,500 --> 00:12:14,800 [JANET SPEAKING CHINESE] 243 00:12:14,800 --> 00:12:16,200 WE NEED A PRETTIER NOSE. 244 00:12:16,200 --> 00:12:18,200 NO, NO! NO, NO! 245 00:12:18,200 --> 00:12:19,533 NO! THERE! 246 00:12:19,533 --> 00:12:20,533 NO! NO. 247 00:12:20,533 --> 00:12:21,700 NO, NO, NO, NO! NO! 248 00:12:21,700 --> 00:12:22,700 NEXT, NEXT! 249 00:12:22,700 --> 00:12:23,700 NO, NO, NO, NO! YEAH! 250 00:12:23,700 --> 00:12:24,700 NO, NO! 251 00:12:24,700 --> 00:12:25,700 BACK, BACK, BACK! 252 00:12:25,700 --> 00:12:26,700 YEAH! YEAH! 253 00:12:26,700 --> 00:12:28,333 [LAUGHING] 254 00:12:28,333 --> 00:12:30,700 YEAH! 255 00:12:30,700 --> 00:12:32,500 EW. 256 00:12:32,500 --> 00:12:34,233 [LAUGHTER] 257 00:12:35,666 --> 00:12:36,900 PIG NOSE! 258 00:12:36,900 --> 00:12:38,466 WHAT CAN YOU DO WITH THAT? 259 00:12:38,466 --> 00:12:39,800 I DON'T KNOW! 260 00:12:39,800 --> 00:12:41,533 I'M NOT COOKING IT. YOU COOK IT. 261 00:12:41,533 --> 00:12:44,433 NO, YOU COOK IT! NO, YOU COOK IT! 262 00:12:44,433 --> 00:12:46,733 JANET'S BEEN SO HELPFUL. 263 00:12:46,733 --> 00:12:50,366 TO HAVE AN EXPERT IN ASIAN CULTURE AND CUISINE 264 00:12:50,366 --> 00:12:53,833 IN AN ASIAN MARKET--I FEEL LIKE I'M WITH AN INSIDER. 265 00:12:53,833 --> 00:12:55,600 I'M GETTING ALL THE INS AND OUTS. 266 00:12:55,600 --> 00:12:59,200 JANET, THIS HAS BEEN SO NICE. 267 00:12:59,200 --> 00:13:00,333 THANK YOU SO MUCH. 268 00:13:00,333 --> 00:13:02,966 I HAVE MY BASKET FULL OF INGREDIENTS, 269 00:13:02,966 --> 00:13:04,700 SO MUCH INFORMATION. 270 00:13:04,700 --> 00:13:06,133 THANK YOU FOR SHARING IT WITH ME. 271 00:13:06,133 --> 00:13:08,900 OH, YOU'RE WELCOME, AND IT WAS NICE SEEING YOU AGAIN. 272 00:13:08,900 --> 00:13:11,233 MMM! 273 00:13:11,233 --> 00:13:14,466 I'M DYING TO GO BACK IN MY KITCHEN WITH THESE INGREDIENTS 274 00:13:14,466 --> 00:13:16,700 AND SEE WHAT WE COME UP WITH. 275 00:13:20,500 --> 00:13:23,533 I'M GOING TO CHECK MY CHUBBY EMPANADAS, AND THEY ARE 276 00:13:23,533 --> 00:13:27,066 CHUBBY, AND NOW THEY SMELL BEAUTIFUL. 277 00:13:27,066 --> 00:13:29,766 I'M GOING TO LET THEM HERE TO COOL. 278 00:13:29,766 --> 00:13:34,233 NOW I'M TAKING YOU TO JAPAN IN MEXICO. 279 00:13:34,233 --> 00:13:37,100 I'M GOING TO MAKE A CHICKEN THAT'S GOING TO BE COVERED 280 00:13:37,100 --> 00:13:41,733 IN AMARANTH SEEDS, WHICH ARE SO ADORED AND SACRED 281 00:13:41,733 --> 00:13:45,466 FOR MEXICANS, AND PANKO, COME FROM JAPAN. 282 00:13:45,466 --> 00:13:46,766 SO I HAVE CHICKEN BREASTS. 283 00:13:46,766 --> 00:13:48,600 I'VE ALREADY FLATTENED ONE. 284 00:13:48,600 --> 00:13:52,500 USE PLASTIC WRAP, AND THEN JUST POUND LIKE MAD. 285 00:13:55,966 --> 00:13:58,633 YOU CAN USE ANYTHING THAT YOU WANT TO POUND. 286 00:13:58,633 --> 00:14:01,666 MY KIDS SOMETIMES LIKE TO DO WHAT MY GRANDMOTHER USED TO 287 00:14:01,666 --> 00:14:05,366 DO, WHICH IS POUND WITH A PAN, WHICH IS MUCH MORE FUN 288 00:14:05,366 --> 00:14:10,133 FOR THEM, BUT THIS IS MORE FEMININE. 289 00:14:10,133 --> 00:14:13,366 I'M GOING TO GO THE FEMININE ROUTE. 290 00:14:13,366 --> 00:14:14,566 THERE WE ARE. 291 00:14:14,566 --> 00:14:18,100 AND I HAVE MY OIL HEATING ALREADY OVER MEDIUM TO 292 00:14:18,100 --> 00:14:21,200 MEDIUM-LOW HEAT, 'CAUSE YOU DON'T WANT THE OIL TO BURN. 293 00:14:21,200 --> 00:14:25,533 YOU WANT IT TO RAISE THE TEMPERATURE NICE AND STEADY. 294 00:14:25,533 --> 00:14:29,100 I'M GOING TO CRACK TWO EGGS IN HERE. 295 00:14:29,100 --> 00:14:32,533 IT'S REALLY INTERESTING, BECAUSE JAPANESE PEOPLE CAME 296 00:14:32,533 --> 00:14:36,366 TO MEXICO ONLY, LIKE, 115 YEARS AGO. 297 00:14:36,366 --> 00:14:40,866 WE ARE CRAZY FOR SUSHI IN MEXICO, BUT NOW THERE'S A NEW 298 00:14:40,866 --> 00:14:44,800 TREND OF FRYING IN PANKO. 299 00:14:44,800 --> 00:14:47,066 I'M GOING TO ADD SOME MILK. 300 00:14:49,166 --> 00:14:52,500 AND THEN, SO THAT PANKO 301 00:14:52,500 --> 00:14:55,833 AND THE AMARANTH STICK BETTER TO THE CHICKEN, I'M GOING TO 302 00:14:55,833 --> 00:14:59,500 ADD A LITTLE BIT OF FLOUR IN MY EGG MIXTURE. 303 00:15:01,633 --> 00:15:06,600 OK, NOW I'M GOING TO DUNK THE CHICKEN IN THE EGG, ON BOTH 304 00:15:06,600 --> 00:15:12,133 SIDES, AND THEN I'M GOING TO GO TO PANKO, AND THEN I'M 305 00:15:12,133 --> 00:15:15,866 ADDING THE AMARANTH SEEDS HERE IN THE PANKO. 306 00:15:15,866 --> 00:15:21,533 THE PANKO IS LIGHT AND AIRY AND SUPER FLAKY, SO WHEN YOU 307 00:15:21,533 --> 00:15:24,633 FRY IN IT, IT ABSORBS LESS OIL. 308 00:15:24,633 --> 00:15:26,500 AND THE AMARANTH SEEDS, 309 00:15:26,500 --> 00:15:30,200 THEY WERE A SACRED SEED FOR AZTECS. 310 00:15:30,200 --> 00:15:37,266 IT WAS BELIEVED THAT AMARANTH SEEDS GIVES YOU SUPERPOWERS. 311 00:15:37,266 --> 00:15:42,100 IF I COULD HAVE A SUPERPOWER, SING. 312 00:15:42,100 --> 00:15:46,266 I'M A TERRIBLE, HORRIBLE, DREADFUL, AWFUL SINGER. 313 00:15:49,533 --> 00:15:51,333 OK, SO THAT'S WHAT YOU WANT. 314 00:15:51,333 --> 00:15:54,566 YOU WANT THE OIL TO BE HOT SO THAT IT IS ACTIVE ALL 315 00:15:54,566 --> 00:15:56,100 AROUND THE EDGES. 316 00:15:56,100 --> 00:15:59,533 THEY ALWAYS SAY YOU DON'T WANT ANGRY OIL THAT'S GOING TO BURN 317 00:15:59,533 --> 00:16:01,166 THE ENTIRE CHICKEN. 318 00:16:01,166 --> 00:16:03,966 YOU WANT IT TO BE ACTIVE SO YOU KNOW THAT THE CHICKEN IS 319 00:16:03,966 --> 00:16:07,533 FRYING AND COOKING INSIDE AT THE SAME TIME AT STEADY 320 00:16:07,533 --> 00:16:08,900 MEDIUM HEAT. 321 00:16:08,900 --> 00:16:13,300 AND IT'S INCREDIBLE HOW JAPANESE PEOPLE, KOREANS, 322 00:16:13,300 --> 00:16:17,033 AND FILIPINOS HAVE ARRIVED IN MEXICO AND LEFT THEIR 323 00:16:17,033 --> 00:16:21,633 BEAUTIFUL MARK AND GROWN STRONG ROOTS, AND I CAN DEEPLY 324 00:16:21,633 --> 00:16:26,266 IDENTIFY TO THAT IMMIGRANT EXPERIENCE, BECAUSE MY 325 00:16:26,266 --> 00:16:30,300 GRANDPARENTS IMMIGRATED IN MEXICO FROM EASTERN EUROPE. 326 00:16:30,300 --> 00:16:32,400 SO MY PARENTS WERE FIRST GENERATION. 327 00:16:32,400 --> 00:16:34,000 I'M SECOND GENERATION. 328 00:16:34,000 --> 00:16:38,966 I FEEL DEEPLY MEXICAN, BUT NOW I'M HERE IN THE U.S. 329 00:16:38,966 --> 00:16:41,166 OK, I'M GOING TO ADD THIS SECOND CHICKEN BREAST. 330 00:16:41,166 --> 00:16:44,766 ONCE YOU PUT THE CHICKEN BREAST IN THE OIL, DON'T MESS 331 00:16:44,766 --> 00:16:47,533 WITH IT, OR ALL THE COATING IS GOING TO COME OFF. 332 00:16:47,533 --> 00:16:49,766 YOU HAVE TO LET THE OIL DO ITS THING. 333 00:16:49,766 --> 00:16:53,666 NOW I'M GOING TO MAKE A MEXICAN-THAI DIPPING SAUCE. 334 00:16:53,666 --> 00:16:56,266 I'M GOING TO USE SRIRACHA SAUCE. 335 00:16:56,266 --> 00:16:58,166 IT'S SO MULTIFACETED. 336 00:16:58,166 --> 00:17:01,266 IT HAS SO MANY THINGS GOING ON. 337 00:17:01,266 --> 00:17:03,366 GOING TO FLIP THAT CHICKEN. 338 00:17:10,300 --> 00:17:13,666 SO I'M GOING TO ADD ONE CUP OF MEXICAN CREMA. 339 00:17:13,666 --> 00:17:16,900 IT HAS THAT NICE, TANGY FLAVOR, AND IT'S, LIKE, 340 00:17:16,900 --> 00:17:19,333 PLEASINGLY SALTY. 341 00:17:19,333 --> 00:17:23,833 SWEETENED CONDENSED MILK GIVES IT THAT NICE SWEETNESS 342 00:17:23,833 --> 00:17:28,500 AND THICKNESS, AND IT ROUNDS IT OUT, AND THEN I'M GOING TO 343 00:17:28,500 --> 00:17:34,633 ADD ONE TEASPOON OF SOME MAGGI SAUCE, THAT FLAVOR BOOSTER. 344 00:17:36,366 --> 00:17:38,000 GOING TO MIX IT UP. 345 00:17:43,533 --> 00:17:45,466 I'M GOING TO CHECK THE CHICKEN. 346 00:17:45,466 --> 00:17:48,700 OK, THIS ONE'S READY, BUT I WANT YOU TO LOOK 347 00:17:48,700 --> 00:17:50,433 AT THE AMARANTH SEEDS. 348 00:17:50,433 --> 00:17:52,633 THEY'VE PUFFED UP. THEY'VE BROWNED. 349 00:17:52,633 --> 00:17:56,000 OK, THERE GOES THE FIRST ONE. 350 00:17:56,000 --> 00:17:57,666 IT'S JUST GOING TO DRAIN. 351 00:17:57,666 --> 00:18:01,766 AND YOU CAN SEE HOW NICE AND CRISPY IT IS ALL OVER 352 00:18:01,766 --> 00:18:02,900 THE EDGES. 353 00:18:02,900 --> 00:18:08,333 I'M GOING TO GO LIKE THIS, DRAIN IT A LITTLE. 354 00:18:08,333 --> 00:18:11,800 HERE IT GOES. 355 00:18:11,800 --> 00:18:14,000 I'M GOING TO LET THESE COOL FOR A SECOND. 356 00:18:14,000 --> 00:18:16,533 THEN, DID I TELL YOU HOW WILD THIS SAUCE IS? 357 00:18:16,533 --> 00:18:18,833 IT'S WILD! 358 00:18:18,833 --> 00:18:24,533 NOW I'M MAKING A GREEN BEAN STIR FRY THE MEXICAN WAY. 359 00:18:24,533 --> 00:18:27,866 SO IT'S JUST BOILING WATER, ADDING THE GREEN BEANS. 360 00:18:27,866 --> 00:18:31,766 BLANCH THEM SO THAT THE STIR FRY CAN GO REALLY FAST. 361 00:18:34,166 --> 00:18:36,833 THAT'S GOING TO BE LIKE ONE OR TWO MINUTES. 362 00:18:36,833 --> 00:18:39,166 I'M GOING TO CHOP THE REST OF MY INGREDIENTS. 363 00:18:39,166 --> 00:18:41,500 I'M GOING TO BE USING SCALLIONS. 364 00:18:44,700 --> 00:18:49,433 I'M GOING TO CHOP MY CHILE DE ÁRBOL. 365 00:18:49,433 --> 00:18:52,066 I'M GOING TO SHOW YOU, 'CAUSE IT'S SO BEAUTIFUL. 366 00:18:52,066 --> 00:18:53,333 LOOK AT THEM! 367 00:18:53,333 --> 00:18:56,700 DEEP, DEEP RED WITH ORANGE HUES. 368 00:18:56,700 --> 00:19:00,800 THEY'RE HOT, AND YOU JUST WANT TO SLICE THEM, JUST LIKE I DID 369 00:19:00,800 --> 00:19:02,033 WITH THE SCALLIONS. 370 00:19:02,033 --> 00:19:04,433 THEY WANT TO JUMP WHEN YOU CUT. SEE? 371 00:19:09,633 --> 00:19:14,033 SO YOU WANT THE GREEN BEANS TO STILL BE CRUNCHY WHEN YOU TAKE 372 00:19:14,033 --> 00:19:15,200 THEM OUT, OK? 373 00:19:15,200 --> 00:19:18,733 BUT YOU DON'T WANT THEM TO BE RAW. 374 00:19:18,733 --> 00:19:20,600 LET ME CHECK. 375 00:19:23,366 --> 00:19:25,633 MMM. 376 00:19:25,633 --> 00:19:26,800 PERFECT! 377 00:19:28,000 --> 00:19:30,133 GOING TO STRAIN THEM IN HERE... 378 00:19:33,866 --> 00:19:36,966 AND NOW I WANT TO RINSE THEM IN COLD WATER. 379 00:19:36,966 --> 00:19:40,300 WE JUST WANT TO STOP THE COOKING PROCESS. 380 00:19:43,033 --> 00:19:44,600 GOING TO BRING THEM BACK. 381 00:19:44,600 --> 00:19:46,900 YOU CAN USE ANYTHING YOU WANT FOR A STIR FRY. 382 00:19:46,900 --> 00:19:51,600 JUST MAKE SURE IT HAS A BIG SURFACE AND THAT YOU HEAT IT 383 00:19:51,600 --> 00:19:55,200 OVER MEDIUM-HIGH HEAT, AND WE'RE JUST GOING TO LET IT 384 00:19:55,200 --> 00:19:58,800 HEAT WHILE I MIX THE SAUCE THAT'S GOING TO FINISH OFF 385 00:19:58,800 --> 00:19:59,900 THESE BEANS. 386 00:19:59,900 --> 00:20:03,700 I'M GOING TO ADD ONE TABLESPOON SOY SAUCE, 387 00:20:03,700 --> 00:20:07,900 A QUARTER CUP OF CHICKEN BROTH, A HALF A TEASPOON BROWN 388 00:20:07,900 --> 00:20:13,000 SUGAR, AND I'M GOING TO ADD HALF A TEASPOON OF SALT. 389 00:20:13,000 --> 00:20:14,433 GOING TO MIX IT ALL IN. 390 00:20:16,500 --> 00:20:19,600 AND I'M GOING TO FRY PEANUTS IN PEANUT OIL. 391 00:20:19,600 --> 00:20:21,333 WILD? WE'RE WILD TODAY. 392 00:20:21,333 --> 00:20:23,533 OK, TWO TABLESPOONS OF PEANUT OIL. 393 00:20:23,533 --> 00:20:26,166 GUYS, YOU HAVE TO WATCH IT, BECAUSE WHEN YOU FRY 394 00:20:26,166 --> 00:20:30,200 THE PEANUTS, IT APPEARS AS IF THEY'RE NOT BROWNING, 395 00:20:30,200 --> 00:20:32,400 BUT THE MOMENT YOU STOP, THEY'RE BURNT. 396 00:20:32,400 --> 00:20:36,233 SO, JUST LIKE 20 SECONDS, AND I CAN SMELL THE PEANUT OIL, 397 00:20:36,233 --> 00:20:38,200 WHICH IS GREAT TO STIR FRY, 'CAUSE IT CAN TAKE 398 00:20:38,200 --> 00:20:39,966 A LOT OF HEAT. 399 00:20:39,966 --> 00:20:46,266 THEN I'M GOING TO ADD THE GARLIC, THE CHILE DE ÁRBOL 400 00:20:46,266 --> 00:20:50,133 WITH ALL OF THE SEEDS. 401 00:20:50,133 --> 00:20:53,533 I WANT THE GARLIC TO COOK, BUT I DON'T WANT IT TO BURN, 402 00:20:53,533 --> 00:20:58,166 SO I'M GOING TO SUPER QUICKLY ADD THE SCALLIONS. 403 00:20:58,166 --> 00:21:00,133 WHAT MAKES THIS FUSION? 404 00:21:00,133 --> 00:21:04,300 PEANUTS, MEXICAN; PEANUT OIL, MEXICAN. 405 00:21:04,300 --> 00:21:08,500 SCALLIONS AND GARLIC ARE SO USED IN CHINESE COOKING. 406 00:21:08,500 --> 00:21:11,366 THE STIR FRY METHOD, CHINESE. 407 00:21:11,366 --> 00:21:12,433 WHO'S EATING IT? 408 00:21:12,433 --> 00:21:14,066 A MEXICAN. 409 00:21:14,066 --> 00:21:17,400 I'M ADDING THE GREEN BEANS NOW THAT CAN COOK REALLY FAST 410 00:21:17,400 --> 00:21:19,600 IN HERE, 'CAUSE THEY'VE BEEN PRE-COOKED. 411 00:21:19,600 --> 00:21:20,966 LOOKING GOOD TO YOU, GUYS? 412 00:21:20,966 --> 00:21:23,333 'CAUSE IT'S SMELLING GOOD TO ME. 413 00:21:23,333 --> 00:21:25,100 IN IT GOES... 414 00:21:30,233 --> 00:21:32,500 JUST TO FINISH IT OFF. 415 00:21:32,500 --> 00:21:34,400 OOH, SO PRETTY. 416 00:21:37,466 --> 00:21:38,766 AND YOU KNOW WHAT? 417 00:21:38,766 --> 00:21:40,833 THEY'RE READY. 418 00:21:40,833 --> 00:21:42,400 MMM! 419 00:21:45,800 --> 00:21:48,866 LOOK AT THESE GUYS. 420 00:21:48,866 --> 00:21:52,066 DO YOU SEE THE PEANUTS IN HERE, AND THE CHILE DE ÁRBOL? 421 00:21:54,166 --> 00:21:55,600 LET'S PLATE IT. 422 00:21:59,133 --> 00:22:02,333 I LIKE THE SAUCE TO BE A DIPPING SAUCE. 423 00:22:02,333 --> 00:22:06,133 LOOK AT THE GREEN BEANS. 424 00:22:06,133 --> 00:22:07,500 MMM! 425 00:22:10,000 --> 00:22:11,233 TASTE. 426 00:22:11,233 --> 00:22:13,600 OOH, PERFECT, SEE? 427 00:22:13,600 --> 00:22:16,333 OUTSIDE IT'S SUPER CRISPY. 428 00:22:16,333 --> 00:22:21,800 LOOK AT THE PUFFED-UP AMARANTH AND THE FLAKY, FLAKY PANKO. 429 00:22:21,800 --> 00:22:23,833 MMM! MORE. 430 00:22:26,433 --> 00:22:30,733 MMM. SUPER CRUNCHY. 431 00:22:30,733 --> 00:22:32,633 MMM! 432 00:22:32,633 --> 00:22:38,466 AND THE GREEN BEANS ARE ALSO NICE AND FIRM, NOT OVERCOOKED, 433 00:22:38,466 --> 00:22:43,066 AND THE SEASONING IS VERY LIGHT, BUT VERY POWERFUL. 434 00:22:45,766 --> 00:22:49,933 AND NOW I'M READY TO STIR UP A SRIRACHA MEZCAL COCKTAIL. 435 00:22:49,933 --> 00:22:52,700 I HAVE SRIRACHA IN MY DIPPING SAUCE, AND NOW I'M GOING TO 436 00:22:52,700 --> 00:22:55,466 HAVE SRIRACHA IN MY DRINK, 'CAUSE IT'S SO GOOD 437 00:22:55,466 --> 00:22:56,633 WITH MEZCAL. 438 00:22:56,633 --> 00:22:58,000 LET ME SHOW YOU. 439 00:22:58,000 --> 00:22:59,733 I HAVE A QUARTER CUP OF SRIRACHA SAUCE. 440 00:22:59,733 --> 00:23:01,500 DON'T MAKE THAT FACE. 441 00:23:01,500 --> 00:23:02,900 I PROMISE IT'S GOOD. 442 00:23:02,900 --> 00:23:06,533 THINK OF DRINKS THAT HAVE SPICE IN THEM. 443 00:23:06,533 --> 00:23:07,533 BLOODY MARY. 444 00:23:07,533 --> 00:23:08,966 DOES THAT HAVE HEAT? 445 00:23:08,966 --> 00:23:11,466 DO YOU LIKE IT? 446 00:23:11,466 --> 00:23:13,600 THIS IS SO TASTY. 447 00:23:13,600 --> 00:23:15,100 YOU REALLY HAVE TO GIVE THIS A TRY. 448 00:23:15,100 --> 00:23:17,933 SO I HAVE A BRAND-NEW BOTTLE OF MEZCAL. 449 00:23:17,933 --> 00:23:21,666 YOU CAN USE MEZCAL, WHICH IS MORE RUSTIC THAN TEQUILA, OR 450 00:23:21,666 --> 00:23:23,133 YOU CAN USE TEQUILA. 451 00:23:23,133 --> 00:23:24,966 1 1/2 CUPS... 452 00:23:27,066 --> 00:23:30,666 AND THEN I'M GOING TO ADD A HALF A CUP 453 00:23:30,666 --> 00:23:32,800 OF FRESHLY SQUEEZED LIME JUICE. 454 00:23:32,800 --> 00:23:35,400 SO YOU HAVE THE HEAT; YOU HAVE THE MEZCAL; YOU HAVE 455 00:23:35,400 --> 00:23:37,533 THE CITRUSY LIME. 456 00:23:39,866 --> 00:23:44,566 THEN I'M GOING TO PUT A LITER OF LIME SODA. 457 00:23:48,433 --> 00:23:52,466 ICE CUBES IN HERE SO IT'LL BE NICE AND COOL. 458 00:23:55,300 --> 00:24:00,833 I'M GOING TO MIX IT UP, AND WHILE IT COOLS, I'M GOING TO 459 00:24:00,833 --> 00:24:06,033 RIM THESE GLASSES WITH JUST SOME LIME. 460 00:24:06,033 --> 00:24:09,566 I LIKE TO RUB ALL OVER, SO I'M GOING TO GET A BIG, THICK 461 00:24:09,566 --> 00:24:11,400 RIM OF SALT. 462 00:24:12,900 --> 00:24:16,066 GENTLY, SO IT NICELY COATS. 463 00:24:16,066 --> 00:24:18,400 TA-DA! 464 00:24:18,400 --> 00:24:21,566 THEN I'M GOING TO POUR THIS CRAZY DRINK. 465 00:24:25,700 --> 00:24:27,333 THAT'S ENOUGH. 466 00:24:28,500 --> 00:24:29,933 LET ME TASTE. 467 00:24:34,400 --> 00:24:36,466 MMM! 468 00:24:36,466 --> 00:24:37,900 SO GOOD. 469 00:24:37,900 --> 00:24:41,500 IT HAS THE SUPER SMOKY NOTES OF THE MEZCAL, AND THEN THAT 470 00:24:41,500 --> 00:24:44,366 RICH, SPICY TASTE FROM THE SRIRACHA, THE LIME JUICE, 471 00:24:44,366 --> 00:24:47,066 THE SPARKLY--WORKS. 472 00:24:47,066 --> 00:24:49,000 LET ME TRY ONE OF THESE EMPANADAS. 473 00:24:49,000 --> 00:24:50,133 I DON'T KNOW WHICH ONE TO CHOOSE! 474 00:24:50,133 --> 00:24:51,633 I'LL GO FOR THIS ONE. 475 00:24:51,633 --> 00:24:55,866 YOU CAN SEE THE NICE COATING OF THE SUGAR ON TOP, AND SOME 476 00:24:55,866 --> 00:24:57,966 OF THE JUICE GOT OUT. 477 00:24:57,966 --> 00:25:00,700 MMM! SO YUMMY! 478 00:25:00,700 --> 00:25:01,866 MMM! 479 00:25:01,866 --> 00:25:07,366 THE PLUMS, THE PECANS, THE APRICOTS. 480 00:25:07,366 --> 00:25:09,900 MMM! 481 00:25:09,900 --> 00:25:12,566 THE DOUGH IS SUPER SOFT, 482 00:25:12,566 --> 00:25:15,266 AND I CAN GET A HINT OF THAT 5-SPICE. 483 00:25:15,266 --> 00:25:18,566 ALL OF THESE FLAVORS FROM SO MANY DIFFERENT COUNTRIES 484 00:25:18,566 --> 00:25:21,800 COMING TOGETHER IN THIS MEXICAN KITCHEN. 485 00:25:21,800 --> 00:25:23,666 I TOLD YOU COOKING WAS FUN. 486 00:25:23,666 --> 00:25:27,933 TODAY, IT WAS "PATI'S ASIAN-MEXICAN KITCHEN." 487 00:25:40,966 --> 00:25:42,800 FOR MORE RECIPES AND INFORMATION, 488 00:25:42,800 --> 00:25:47,266 PLEASE VISIT PATISMEXICANTABLE.COM. 489 00:25:47,266 --> 00:25:51,100 "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY 490 00:25:51,100 --> 00:25:54,266 MEXICO SUPREME QUALITY 491 00:25:54,266 --> 00:25:58,033 AND THE MEXICAN MINISTRY OF AGRICULTURE, LIVESTOCK, 492 00:25:58,033 --> 00:26:01,266 RURAL DEVELOPMENT, FISHERIES, AND FOOD, 493 00:26:01,266 --> 00:26:03,700 PROUD TO SUPPORT "PATI'S MEXICAN TABLE" 494 00:26:03,700 --> 00:26:05,600 ON PUBLIC TELEVISION. 495 00:26:07,500 --> 00:26:09,433 ♪ ONE GLANCE, AND I KNOW ♪ 496 00:26:09,433 --> 00:26:13,066 ♪ WHAT YOU'RE FEELING NOW ♪ 497 00:26:13,066 --> 00:26:16,133 ♪ HERE COMES MY LOVE ♪ 498 00:26:16,133 --> 00:26:18,800 NESTLÉ LA LECHERA SWEETENED CONDENSED MILK. 499 00:26:18,800 --> 00:26:20,966 MOM'S LOVE MAKES IT BETTER. 500 00:26:21,900 --> 00:26:24,833 [child humming] 501 00:26:24,966 --> 00:26:26,400 [audience applause] 502 00:26:26,533 --> 00:26:28,166 Narrator: Prepare them to be great when they grow up. 503 00:26:28,300 --> 00:26:38,266 Goya Chick Peas, part of a healthy diet.