WEBVTT

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ON THIS EPISODE OF
"PATI'S MEXICAN TABLE,"

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TODAY WE'RE MAKING AN
ASIAN-MEXICAN-INSPIRED MENU

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WHERE WE'RE GOING TO MIX
SOME BASIC IDEAS FROM ASIA

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WITH SOME BASIC
IDEAS FROM MEXICO.

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YOU'LL BE ECSTATIC OVER MY
VERY PLUMP AND SWEET APRICOT

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AND PLUM EMPANADAS.

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LOOK AT HOW CHUBBY AND
CUTE THESE EMPANADAS ARE.

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AREN'T THEY ADORABLE?

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THEN I MAKE THE FLAKIEST
FRIED CHICKEN BY COMBINING

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JAPANESE PANKO MIXED WITH
MEXICAN AMARANTH SEEDS THAT

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WILL GO GREAT WITH MY SPICY
MEXICAN-THAI DIPPING SAUCE.

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I'M TAKING YOU TO
JAPAN IN MEXICO.

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I'M MAKING A GREEN BEAN
STIR FRY INFUSED

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WITH A MEXICAN FLAIR.

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LOOKING GOOD TO YOU GUYS?

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'CAUSE IT'S
SMELLING GOOD TO ME.

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AND I'M MIXING UP A SPICY
DRINK YOU HAVE TO SEE TO

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BELIEVE: A SRIRACHA
MEZCAL COCKTAIL.

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WHO'S EATING IT?

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A MEXICAN.

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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 CAFÉ CALIENTE ♪

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♪ DAME, DAME ♪

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♪ DAME TU CORAZON ♪

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"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, LIVESTOCK,

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RURAL DEVELOPMENT,
FISHERIES, AND FOOD,

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PROUD TO SUPPORT
"PATI'S MEXICAN TABLE"

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ON PUBLIC TELEVISION.

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♪ 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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NESTLÉ 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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THIS MEXICAN KITCHEN TODAY

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IS GOING TO SEE
A MEXICAN-ASIAN FUSION.

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I'M GOING TO START BY MAKING
SOME APRICOT PLUM EMPANADAS.

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IT'S GOING TO BE SO TASTY!

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KNOW WHERE I GO THE IDEA?

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YOU'VE ALL HEARD OF
THE PLUM SAUCE?

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I'M A BIG FAN OF PLUM SAUCE.

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IN MEXICO WE HAVE A BIG
CHINATOWN, AND I USED TO, AS

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A LITTLE GIRL, LOVE THE
PLUM SAUCE THAT THEY SPREAD

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ON THOSE PEKING DUCK CREPES,
SO WITH THAT IDEA IN MIND, I

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STARTED RESEARCHING WHAT'S
IN THAT PLUM SAUCE I

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LOVE SO MUCH.

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TURNS OUT THE PLUM SAUCE
HAS PLUMS AND APRICOTS.

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I JUST HAVE ONE MORE TO DICE.

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THEN I HAVE 1 1/2
CUPS OF PLUMS AND 3/4 CUP

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OF APRICOTS.

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ASIAN INFLUENCES IN MEXICO
GO MUCH DEEPER THAN ONE

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WOULD THINK.

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SINCE THE 1560s, THERE
WAS THIS TRADE ROUTE.

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SO THE SPANISH PEOPLE
CAME TO MEXICO.

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THEY WERE LOOKING

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FOR WHAT THEY KNEW TO
BE AS THE SPICE ISLANDS.

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SO THEY CROSSED FROM THE GULF
COAST, WHICH THEY CAME FROM,

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ALL THROUGH MEXICO TO THE
PACIFIC COAST, AND THEN THEY

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SOUGHT FOR THESE SPICE
ISLANDS AND THEY FOUND MANILA,

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AND THE MOST SUCCESSFUL
TRADING ROUTE IN THE HISTORY

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OF MEXICO BEGAN: THE
ACAPULCO-MANILA TRADING ROUTE.

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I MEAN, IMAGINE THE
SPICES THAT CAME IN.

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THINK, WHAT WOULD BE OF
SZECHUAN OR HUNAN FOOD

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WITHOUT CHILIES?

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WAIT, GETTING CAUGHT UP HERE.

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GOING TO SQUEEZE 1 1/2
TEASPOONS OF LIME JUICE IN HERE.

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NOW I NEED TO CHOP UP
A CUP OF PECANS.

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AND I'M ADDING 5-SPICE POWDER,
AND THAT'S THE EXAMPLE I WANT

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TO TELL YOU ABOUT.

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THE 5-SPICE POWDER IS
A VERY STRONG CONDIMENT.

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LOOK AT IT.
IT'S BEAUTIFUL.

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IT'S A CRUCIAL CONDIMENT
FOR CHINESE FOOD,

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AND THE AROMA, THE FRAGRANCE
IS SUPER INTENSE, AND YOU

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DON'T KNOW WHAT IT IS.

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YOU DON'T KNOW WHAT HITS
YOU WHEN YOU SMELL IT.

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YOU DON'T KNOW WHAT HITS
YOU WHEN YOU TASTE IT.

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SO I'M ADDING A PINCH.

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WHENEVER THERE'S POWERFUL
SPICE, JUST USE VERY

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LITTLE OF IT.

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SO NOW I'M GOING TO ADD
1 1/2 TEASPOONS

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OF CORNSTARCH, WHICH THE
CHINESE COOKS LOVE TO USE.

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IT THICKENS WHATEVER
YOU'RE GOING TO USE IT FOR.

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I LOVE THE STORIES BEHIND
FOOD, THE LEGENDS,

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THE CUSTOMS, THE TRADITIONS.

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LOOK AT THIS BEAUTIFUL DARK
BROWN SUGAR, A QUARTER CUP.

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I ORIGINALLY WANTED TO
BE AN ACADEMIC.

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I STARTED POLITICAL SCIENCE
AND I WORKED IN A THINK TANK,

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AND I JUST, RESEARCHING
JUST WAKES ME UP.

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ONCE I SWITCHED CAREERS AND
CONNECTED IT TO FOOD, I MEAN,

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THEN I CAN EAT IT ALL.

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IT'S FABULOUS!

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AND NOW I'M GOING TO LET THIS
SIT AND MARINATE FOR A SECOND,

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BUT I WANT YOU TO
THINK ABOUT IT.

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SWEET, SOUR, A LITTLE BIT
OF SPICE, LEMON JUICE,

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PECANS--THIS IS GOING TO GO
IN MEXICAN EMPANADA DOUGH.

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SO I'M GOING TO WRAP
MY CHINESE FILLING

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IN A MEXICAN DOUGH.

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TWO CUPS OF FLOUR, THEN I'M
GOING TO ADD A HALF A CUP

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OF SUGAR, THEN I'M GOING TO
CUT AND ADD 1 1/2

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STICKS OF BUTTER.

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NOW I'M GOING TO CRACK
AN EGG IN HERE.

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I'M GOING TO BEAT IT
LIKE I MEAN IT.

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THERE, AND THEN I'M GOING TO
COMBINE IT WITH 3 TABLESPOONS

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OF SOUR CREAM.

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THAT'S GOING TO MAKE THE
EMPANADA DOUGH SUPER MOIST.

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OK, THAT LOOKS BEAUTIFUL.

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NOW I'M GOING TO GET MESSY.

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I'M GOING TO BREAK
THE BUTTER INTO MY DRY

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INGREDIENTS IN HERE.

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THIS IS THE SUPER FUN PART.

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I'M GOING TO ADD THE EGG AND
SOUR CREAM MIXTURE IN HERE.

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OK, SO JUST WITH A SPATULA
FINISH PUTTING IT TOGETHER

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LIKE THIS.

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YEAH.

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OK, I'M GOING TO PUT THE DOUGH
IN THE FRIDGE FOR AT LEAST

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A HALF AN HOUR, BUT YOU CAN
LET IT SIT THERE OVERNIGHT.

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I HAVE ONE THAT I PUT
OVERNIGHT IN HERE SO THAT I

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COULD ROLL IT
OUT FOR YOU GUYS.

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A LOT OF FLOUR IN MY COUNTER...

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AND THEN LOOK AT THE DOUGH

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AFTER IT HAS HAD
A CHANCE TO SIT.

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HOW PRETTY IS IT?

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OK.

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LOOK AT HOW PRETTY
THIS DOUGH IS.

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YOU'RE GOING TO MAKE ROUNDS.

07:26.933 --> 07:30.733 align:start position:32.5% line:79.33% size:37.5%
THESE EMPANADAS
ARE TRUE FUSION.

07:30.733 --> 07:34.566 align:start position:30% line:79.33% size:42.5%
CRACK ANOTHER EGG
FOR AN EGG WASH.

07:34.566 --> 07:37.400 align:start position:32.5% line:79.33% size:37.5%
SO I'M GOING TO
BRUSH THE EDGES.

07:44.566 --> 07:48.833 align:start position:17.5% line:79.33% size:67.5%
NOW, YOU CAN SEE AFTER JUST
5 MINUTES, IT LET OUT ALL

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OF THOSE JUICES.

07:54.933 --> 07:56.233 align:start position:22.5% line:84.67% size:57.5%
I LIKE MY TACOS CHUBBY.

07:56.233 --> 07:57.566 align:start position:10% line:84.67% size:70%
I LIKE MY ENCHILADAS CHUBBY.

07:57.566 --> 07:58.866 align:start position:10% line:84.67% size:65%
I LIKE MY BURRITOS CHUBBY.

07:58.866 --> 08:01.000 align:start position:22.5% line:79.33% size:57.5%
I LIKE EVERYTHING I EAT
TO BE CHUBBY.

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I DON'T WANT ALL OF THOSE
JUICES IN HERE, 'CAUSE IT'S

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GOING TO MAKE THE
EMPANADA SOGGY.

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YOU'RE GOING TO MAKE A HALF
A MOON, AND TRY TO SEAL IT

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WITH YOUR HANDS.

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YEAH.

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THAT'S CHUBBY ENOUGH.

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AND THEN I'M GOING TO BRUSH
A LITTLE BIT MORE EGG ON TOP.

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OK, NOW I'M GOING AROUND WITH
A FORK, AND I'M NOT VENTING

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THE EMPANADAS, 'CAUSE I WANT
ALL THAT FILLING TO STEAM

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IN THERE AND COOK INSIDE OF
THE DOUGH, AND THEN I'M JUST

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GOING TO SPRINKLE
WITH SOME SUGAR.

08:38.933 --> 08:41.700 align:start position:20% line:79.33% size:42.5%
YOU CAN USE WHITE
SUGAR, BROWN SUGAR.

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I'M USING TURBINADO SUGAR.

08:43.866 --> 08:45.566 align:start position:30% line:84.67% size:35%
THEY'RE READY.

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COME, LOOK AT HOW CHUBBY
AND CUTE THESE EMPANADAS ARE.

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AREN'T THEY ADORABLE?

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JUST WAIT UNTIL YOU
BITE INTO THEM.

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THEY'RE GOING TO GO IN
THE OVEN AT 350...

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FOR ABOUT 20 MINUTES.

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BUT YOU KNOW, AS MUCH FUN
AS IT IS COOKING WITH THESE

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INGREDIENTS, SOMETIMES
IT'S EVEN MORE FUN SHOPPING

09:07.766 --> 09:10.100 align:start position:10% line:84.67% size:72.5%
FOR THESE EXOTIC INGREDIENTS.

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JUST A FEW DAYS AGO I HAD THE
CHANCE TO SHOP WITH MY FRIEND

09:13.366 --> 09:17.833 align:start position:10% line:79.33% size:72.5%
JANET YU, WHO IS AN EXPERT ON
CHINESE CUISINE, AND OH,

09:17.833 --> 09:21.333 align:start position:20% line:79.33% size:60%
THE THINGS I LEARNED AND
THE THINGS I ATE!

09:28.366 --> 09:29.366 align:start position:57.5% line:79.33% size:10%
HEY!
HEY!

09:29.366 --> 09:30.466 align:start position:10% line:79.33% size:30%
HOW ARE YOU?
GOOD TO SEE YOU.

09:30.466 --> 09:31.866 align:start position:50% line:84.67% size:22.5%
I'M GOOD.

09:31.866 --> 09:34.600 align:start position:10% line:79.33% size:50%
JANET AND I MET AT A
CULINARY CONVENTION A FEW

09:34.600 --> 09:37.933 align:start position:10% line:79.33% size:65%
YEARS AGO, AND WE ARE JUST
AS PASSIONATE ABOUT OUR

09:37.933 --> 09:39.400 align:start position:10% line:84.67% size:42.5%
COUNTRIES' FOODS.

09:39.400 --> 09:40.866 align:start position:10% line:84.67% size:65%
SO THIS IS WHERE YOU SHOP?

09:40.866 --> 09:42.100 align:start position:30% line:79.33% size:27.5%
YES, I LOVE
TO SHOP HERE.

09:42.100 --> 09:43.133 align:start position:30% line:84.67% size:52.5%
THEY HAVE EVERYTHING.

09:43.133 --> 09:44.533 align:start position:10% line:84.67% size:57.5%
THIS IS SO FASCINATING!

09:44.533 --> 09:47.233 align:start position:10% line:84.67% size:65%
SO MANY NEW THINGS FOR ME.

09:47.233 --> 09:48.866 align:start position:40% line:79.33% size:40%
WELL, WHAT CAN I
HELP YOU SHOP FOR?

09:48.866 --> 09:51.933 align:start position:10% line:79.33% size:52.5%
OK, I'M CURIOUS ABOUT
THE 5-SPICE POWDER.

09:51.933 --> 09:56.000 align:start position:30% line:74% size:52.5%
OK, 5-SPICE POWDER IS
A POWDER THAT'S MADE
OF CINNAMON

09:56.000 --> 09:59.600 align:start position:30% line:74% size:32.5%
AND LICORICE,
STAR ANISE, AND CLOVES,
AND IT'S MADE INTO

09:59.600 --> 10:03.466 align:start position:30% line:74% size:55%
A POWDER WHERE YOU CAN
JUST USE THE POWDER
INSTEAD

10:03.466 --> 10:05.866 align:start position:30% line:79.33% size:52.5%
OF GRINDING ALL THOSE
INGREDIENTS TOGETHER.

10:05.866 --> 10:06.866 align:start position:10% line:84.67% size:50%
OH, HELP ME FIND IT.

10:06.866 --> 10:07.866 align:start position:40% line:84.67% size:45%
COME ON, LET'S GO.

10:07.866 --> 10:08.866 align:start position:10% line:84.67% size:50%
WHERE DO WE FIND IT?

10:08.866 --> 10:10.400 align:start position:50% line:84.67% size:25%
OVER HERE.

10:13.333 --> 10:17.366 align:start position:10% line:79.33% size:57.5%
WHAT ARE THE POWERHOUSE
SPICES IN CHINESE COOKING?

10:17.366 --> 10:19.366 align:start position:57.5% line:79.33% size:27.5%
STAR ANISE.
STAR ANISE, OK.

10:19.366 --> 10:21.800 align:start position:10% line:79.33% size:37.5%
COME LOOK. IT'S
A BEAUTIFUL SPICE.

10:21.800 --> 10:23.666 align:start position:10% line:84.67% size:57.5%
THEY LOOK LIKE FLOWERS.

10:23.666 --> 10:26.166 align:start position:40% line:79.33% size:47.5%
CINNAMON, BUT THESE
ARE BIG CINNAMONS.

10:26.166 --> 10:27.166 align:start position:10% line:84.67% size:25%
HUMONGOUS!

10:27.166 --> 10:28.166 align:start position:10% line:84.67% size:32.5%
THIS IS HUGE!

10:28.166 --> 10:31.333 align:start position:10% line:79.33% size:42.5%
OK, SO STAR ANISE
AND CINNAMON.

10:31.333 --> 10:33.800 align:start position:40% line:79.33% size:50%
YOU WANT JUST TO PUT
EVERYTHING TOGETHER.

10:33.800 --> 10:35.200 align:start position:40% line:84.67% size:47.5%
THAT'S MUCH EASIER.

10:35.200 --> 10:38.200 align:start position:10% line:79.33% size:60%
YEAH, AND SO THE 5-SPICE
POWDER, IT'S JUST A MATTER

10:38.200 --> 10:39.900 align:start position:10% line:79.33% size:52.5%
OF CONVENIENCE SO YOU
DON'T HAVE TO DO EACH

10:39.900 --> 10:41.333 align:start position:10% line:84.67% size:37.5%
ONE SEPARATELY?

10:41.333 --> 10:44.400 align:start position:40% line:74% size:50%
RIGHT. LIKE, SAY, IF
YOU'RE MAKING ROAST
DUCK, THEN YOU

10:44.400 --> 10:48.200 align:start position:40% line:74% size:45%
WOULD TAKE 5-SPICE
POWDER AND ADD SOME
SALT TO IT.

10:48.200 --> 10:49.466 align:start position:20% line:84.67% size:12.5%
YEAH.

10:49.466 --> 10:51.933 align:start position:40% line:74% size:40%
AND THEN YOU CAN
USE THAT AS A RUB
INSIDE THE DUCK...

10:51.933 --> 10:52.966 align:start position:10% line:84.67% size:20%
OH, YUM!

10:52.966 --> 10:54.466 align:start position:35% line:79.33% size:25%
BEFORE YOU
CLOSE IT UP.

10:54.466 --> 10:57.366 align:start position:10% line:74% size:35%
HERE AND THERE
I'M FINDING THINGS THAT
I'M FAMILIAR WITH,

10:57.366 --> 11:01.400 align:start position:10% line:74% size:50%
SO I'M CRISSCROSSING
WHAT THINGS WE HAVE
IN COMMON

11:01.400 --> 11:05.200 align:start position:10% line:79.33% size:65%
AND WHAT THINGS ARE REALLY
EXOTIC AND FOREIGN TO ME.

11:05.200 --> 11:08.733 align:start position:10% line:79.33% size:57.5%
SO, JANET, WHAT ARE THE
ESSENTIAL INGREDIENTS

11:08.733 --> 11:10.133 align:start position:10% line:84.67% size:40%
IN YOUR KITCHEN?

11:10.133 --> 11:14.166 align:start position:30% line:74% size:42.5%
EVERYTHING COOKED
WITH GARLIC AND GINGER
IS REALLY GOOD,

11:14.166 --> 11:15.400 align:start position:25% line:79.33% size:50%
ESPECIALLY IF YOU'RE
DOING STIR FRY.

11:15.400 --> 11:17.100 align:start position:20% line:84.67% size:10%
YES.

11:22.566 --> 11:24.833 align:start position:42.5% line:79.33% size:37.5%
I'M CRAZY ABOUT
SRIRACHA, JANET.

11:24.833 --> 11:26.733 align:start position:10% line:79.33% size:42.5%
EVERYONE IS CRAZY
ABOUT SRIRACHA.

11:26.733 --> 11:28.266 align:start position:40% line:79.33% size:30%
I'M SO CRAZY
ABOUT SRIRACHA.

11:28.266 --> 11:31.600 align:start position:40% line:74% size:42.5%
SRIRACHA SAUCE IS
LIKE A CHILI
SAUCE...

11:31.600 --> 11:32.633 align:start position:10% line:84.67% size:47.5%
LIKE A CHILI SAUCE.

11:32.633 --> 11:34.133 align:start position:40% line:84.67% size:37.5%
WITH VINEGAR...

11:34.133 --> 11:35.533 align:start position:10% line:84.67% size:40%
PEPPERS, GARLIC.

11:35.533 --> 11:37.533 align:start position:40% line:84.67% size:40%
MY BOYS LOVE IT.

11:37.533 --> 11:38.900 align:start position:10% line:79.33% size:45%
IT'S NOT TOO SPICY
FOR THEM?

11:38.900 --> 11:40.933 align:start position:50% line:84.67% size:25%
NO, UH-UH.

11:40.933 --> 11:43.533 align:start position:10% line:84.67% size:65%
I LOVE THIS GROCERY STORE!

11:43.533 --> 11:45.266 align:start position:10% line:79.33% size:47.5%
EVERY STEP YOU TAKE
THERE'S SOMETHING

11:45.266 --> 11:47.533 align:start position:10% line:84.67% size:52.5%
FASCINATING GOING ON.

11:47.533 --> 11:50.933 align:start position:10% line:79.33% size:60%
I CAME FOR 3 THINGS, AND
I'M GOING TO COME OUT WITH 50.

11:50.933 --> 11:55.400 align:start position:30% line:79.33% size:37.5%
MY MIND IS JUST
GOING "OHH," LIKE REELING, ALL

11:55.400 --> 11:58.166 align:start position:10% line:79.33% size:67.5%
THE THINGS I CAN USE, HOW I
CAN ADD THINGS, AND JANET

11:58.166 --> 12:00.066 align:start position:20% line:84.67% size:50%
IS BEING SO HELPFUL.

12:00.066 --> 12:01.800 align:start position:20% line:84.67% size:45%
COME LOOK AT THIS!

12:01.800 --> 12:04.233 align:start position:40% line:79.33% size:45%
Janet: DO YOU LIKE
TO EAT PIG NOSE?

12:04.233 --> 12:06.000 align:start position:10% line:79.33% size:32.5%
I NEVER TRIED
A PIG NOSE!

12:06.000 --> 12:07.333 align:start position:10% line:79.33% size:35%
WHAT DO YOU DO
WITH THE NOSES?

12:07.333 --> 12:08.400 align:start position:40% line:84.67% size:35%
YOU BRAISE IT.

12:08.400 --> 12:10.600 align:start position:30% line:79.33% size:55%
YOU CAN BRAISE IT WITH
YOUR 5-SPICE POWDER.

12:10.600 --> 12:12.500 align:start position:30% line:84.67% size:25%
[LAUGHING]

12:12.500 --> 12:14.800 align:start position:20% line:84.67% size:60%
[JANET SPEAKING CHINESE]

12:14.800 --> 12:16.200 align:start position:40% line:79.33% size:17.5%
WE NEED
A PRETTIER NOSE.

12:16.200 --> 12:18.200 align:start position:20% line:79.33% size:17.5%
NO, NO!
NO, NO!

12:18.200 --> 12:19.533 align:start position:60% line:84.67% size:25%
NO! THERE!

12:19.533 --> 12:20.533 align:start position:57.5% line:79.33% size:7.5%
NO!
NO.

12:20.533 --> 12:21.700 align:start position:50% line:79.33% size:27.5%
NO, NO, NO,
NO! NO!

12:21.700 --> 12:22.700 align:start position:50% line:84.67% size:27.5%
NEXT, NEXT!

12:22.700 --> 12:23.700 align:start position:50% line:79.33% size:37.5%
NO, NO, NO, NO!
YEAH!

12:23.700 --> 12:24.700 align:start position:60% line:84.67% size:17.5%
NO, NO!

12:24.700 --> 12:25.700 align:start position:40% line:84.67% size:42.5%
BACK, BACK, BACK!

12:25.700 --> 12:26.700 align:start position:20% line:79.33% size:12.5%
YEAH!
YEAH!

12:26.700 --> 12:28.333 align:start position:30% line:84.67% size:25%
[LAUGHING]

12:28.333 --> 12:30.700 align:start position:20% line:79.33% size:12.5%
YEAH!

12:30.700 --> 12:32.500 align:start position:30% line:79.33% size:7.5%
EW.

12:32.500 --> 12:34.233 align:start position:30% line:79.33% size:25%
[LAUGHTER]

12:35.666 --> 12:36.900 align:start position:50% line:84.67% size:22.5%
PIG NOSE!

12:36.900 --> 12:38.466 align:start position:10% line:79.33% size:37.5%
WHAT CAN YOU DO
WITH THAT?

12:38.466 --> 12:39.800 align:start position:50% line:84.67% size:32.5%
I DON'T KNOW!

12:39.800 --> 12:41.533 align:start position:10% line:79.33% size:47.5%
I'M NOT COOKING IT.
YOU COOK IT.

12:41.533 --> 12:44.433 align:start position:50% line:79.33% size:40%
NO, YOU COOK IT!
NO, YOU COOK IT!

12:44.433 --> 12:46.733 align:start position:20% line:84.67% size:60%
JANET'S BEEN SO HELPFUL.

12:46.733 --> 12:50.366 align:start position:17.5% line:79.33% size:65%
TO HAVE AN EXPERT IN ASIAN
CULTURE AND CUISINE

12:50.366 --> 12:53.833 align:start position:17.5% line:79.33% size:65%
IN AN ASIAN MARKET--I FEEL
LIKE I'M WITH AN INSIDER.

12:53.833 --> 12:55.600 align:start position:30% line:79.33% size:37.5%
I'M GETTING ALL
THE INS AND OUTS.

12:55.600 --> 12:59.200 align:start position:10% line:79.33% size:37.5%
JANET, THIS HAS
BEEN SO NICE.

12:59.200 --> 13:00.333 align:start position:10% line:84.67% size:45%
THANK YOU SO MUCH.

13:00.333 --> 13:02.966 align:start position:10% line:79.33% size:52.5%
I HAVE MY BASKET FULL
OF INGREDIENTS,

13:02.966 --> 13:04.700 align:start position:10% line:84.67% size:50%
SO MUCH INFORMATION.

13:04.700 --> 13:06.133 align:start position:10% line:79.33% size:32.5%
THANK YOU FOR
SHARING IT WITH ME.

13:06.133 --> 13:08.900 align:start position:40% line:74% size:47.5%
OH, YOU'RE WELCOME,
AND IT WAS NICE
SEEING YOU AGAIN.

13:08.900 --> 13:11.233 align:start position:20% line:84.67% size:10%
MMM!

13:11.233 --> 13:14.466 align:start position:10% line:79.33% size:65%
I'M DYING TO GO BACK IN MY
KITCHEN WITH THESE INGREDIENTS

13:14.466 --> 13:16.700 align:start position:10% line:84.67% size:72.5%
AND SEE WHAT WE COME UP WITH.

13:20.500 --> 13:23.533 align:start position:10% line:79.33% size:70%
I'M GOING TO CHECK MY CHUBBY
EMPANADAS, AND THEY ARE

13:23.533 --> 13:27.066 align:start position:20% line:79.33% size:50%
CHUBBY, AND NOW THEY
SMELL BEAUTIFUL.

13:27.066 --> 13:29.766 align:start position:20% line:79.33% size:40%
I'M GOING TO LET
THEM HERE TO COOL.

13:29.766 --> 13:34.233 align:start position:20% line:10% size:52.5%
NOW I'M TAKING YOU TO
JAPAN IN MEXICO.

13:34.233 --> 13:37.100 align:start position:10% line:79.33% size:67.5%
I'M GOING TO MAKE A CHICKEN
THAT'S GOING TO BE COVERED

13:37.100 --> 13:41.733 align:start position:20% line:79.33% size:60%
IN AMARANTH SEEDS, WHICH
ARE SO ADORED AND SACRED

13:41.733 --> 13:45.466 align:start position:22.5% line:79.33% size:42.5%
FOR MEXICANS, AND
PANKO, COME FROM JAPAN.

13:45.466 --> 13:46.766 align:start position:10% line:84.67% size:65%
SO I HAVE CHICKEN BREASTS.

13:46.766 --> 13:48.600 align:start position:10% line:84.67% size:67.5%
I'VE ALREADY FLATTENED ONE.

13:48.600 --> 13:52.500 align:start position:20% line:79.33% size:52.5%
USE PLASTIC WRAP, AND
THEN JUST POUND LIKE MAD.

13:55.966 --> 13:58.633 align:start position:22.5% line:79.33% size:50%
YOU CAN USE ANYTHING
THAT YOU WANT TO POUND.

13:58.633 --> 14:01.666 align:start position:10% line:79.33% size:70%
MY KIDS SOMETIMES LIKE TO DO
WHAT MY GRANDMOTHER USED TO

14:01.666 --> 14:05.366 align:start position:10% line:79.33% size:62.5%
DO, WHICH IS POUND WITH A
PAN, WHICH IS MUCH MORE FUN

14:05.366 --> 14:10.133 align:start position:20% line:79.33% size:45%
FOR THEM, BUT THIS
IS MORE FEMININE.

14:10.133 --> 14:13.366 align:start position:20% line:79.33% size:37.5%
I'M GOING TO GO
THE FEMININE ROUTE.

14:13.366 --> 14:14.566 align:start position:30% line:84.67% size:32.5%
THERE WE ARE.

14:14.566 --> 14:18.100 align:start position:20% line:79.33% size:62.5%
AND I HAVE MY OIL HEATING
ALREADY OVER MEDIUM TO

14:18.100 --> 14:21.200 align:start position:10% line:79.33% size:67.5%
MEDIUM-LOW HEAT, 'CAUSE YOU
DON'T WANT THE OIL TO BURN.

14:21.200 --> 14:25.533 align:start position:10% line:79.33% size:60%
YOU WANT IT TO RAISE THE
TEMPERATURE NICE AND STEADY.

14:25.533 --> 14:29.100 align:start position:20% line:79.33% size:45%
I'M GOING TO CRACK
TWO EGGS IN HERE.

14:29.100 --> 14:32.533 align:start position:10% line:79.33% size:60%
IT'S REALLY INTERESTING,
BECAUSE JAPANESE PEOPLE CAME

14:32.533 --> 14:36.366 align:start position:20% line:79.33% size:52.5%
TO MEXICO ONLY, LIKE,
115 YEARS AGO.

14:36.366 --> 14:40.866 align:start position:10% line:79.33% size:62.5%
WE ARE CRAZY FOR SUSHI IN
MEXICO, BUT NOW THERE'S A NEW

14:40.866 --> 14:44.800 align:start position:20% line:84.67% size:62.5%
TREND OF FRYING IN PANKO.

14:44.800 --> 14:47.066 align:start position:10% line:84.67% size:67.5%
I'M GOING TO ADD SOME MILK.

14:49.166 --> 14:52.500 align:start position:22.5% line:84.67% size:57.5%
AND THEN, SO THAT PANKO

14:52.500 --> 14:55.833 align:start position:10% line:79.33% size:72.5%
AND THE AMARANTH STICK BETTER
TO THE CHICKEN, I'M GOING TO

14:55.833 --> 14:59.500 align:start position:20% line:79.33% size:47.5%
ADD A LITTLE BIT OF
FLOUR IN MY EGG MIXTURE.

15:01.633 --> 15:06.600 align:start position:12.5% line:79.33% size:62.5%
OK, NOW I'M GOING TO DUNK
THE CHICKEN IN THE EGG, ON BOTH

15:06.600 --> 15:12.133 align:start position:10% line:79.33% size:62.5%
SIDES, AND THEN I'M GOING
TO GO TO PANKO, AND THEN I'M

15:12.133 --> 15:15.866 align:start position:20% line:79.33% size:47.5%
ADDING THE AMARANTH
SEEDS HERE IN THE PANKO.

15:15.866 --> 15:21.533 align:start position:12.5% line:79.33% size:67.5%
THE PANKO IS LIGHT AND AIRY
AND SUPER FLAKY, SO WHEN YOU

15:21.533 --> 15:24.633 align:start position:20% line:79.33% size:25%
FRY IN IT,
IT ABSORBS LESS OIL.

15:24.633 --> 15:26.500 align:start position:22.5% line:84.67% size:57.5%
AND THE AMARANTH SEEDS,

15:26.500 --> 15:30.200 align:start position:20% line:79.33% size:45%
THEY WERE A SACRED
SEED FOR AZTECS.

15:30.200 --> 15:37.266 align:start position:10% line:79.33% size:72.5%
IT WAS BELIEVED THAT AMARANTH
SEEDS GIVES YOU SUPERPOWERS.

15:37.266 --> 15:42.100 align:start position:30% line:79.33% size:42.5%
IF I COULD HAVE A
SUPERPOWER, SING.

15:42.100 --> 15:46.266 align:start position:20% line:79.33% size:62.5%
I'M A TERRIBLE, HORRIBLE,
DREADFUL, AWFUL SINGER.

15:49.533 --> 15:51.333 align:start position:10% line:84.67% size:70%
OK, SO THAT'S WHAT YOU WANT.

15:51.333 --> 15:54.566 align:start position:10% line:79.33% size:65%
YOU WANT THE OIL TO BE HOT
SO THAT IT IS ACTIVE ALL

15:54.566 --> 15:56.100 align:start position:30% line:84.67% size:42.5%
AROUND THE EDGES.

15:56.100 --> 15:59.533 align:start position:10% line:79.33% size:75%
THEY ALWAYS SAY YOU DON'T WANT
ANGRY OIL THAT'S GOING TO BURN

15:59.533 --> 16:01.166 align:start position:20% line:84.67% size:47.5%
THE ENTIRE CHICKEN.

16:01.166 --> 16:03.966 align:start position:12.5% line:79.33% size:67.5%
YOU WANT IT TO BE ACTIVE SO
YOU KNOW THAT THE CHICKEN IS

16:03.966 --> 16:07.533 align:start position:12.5% line:79.33% size:62.5%
FRYING AND COOKING INSIDE
AT THE SAME TIME AT STEADY

16:07.533 --> 16:08.900 align:start position:30% line:84.67% size:30%
MEDIUM HEAT.

16:08.900 --> 16:13.300 align:start position:20% line:79.33% size:57.5%
AND IT'S INCREDIBLE HOW
JAPANESE PEOPLE, KOREANS,

16:13.300 --> 16:17.033 align:start position:10% line:79.33% size:65%
AND FILIPINOS HAVE ARRIVED
IN MEXICO AND LEFT THEIR

16:17.033 --> 16:21.633 align:start position:10% line:79.33% size:60%
BEAUTIFUL MARK AND GROWN
STRONG ROOTS, AND I CAN DEEPLY

16:21.633 --> 16:26.266 align:start position:10% line:79.33% size:65%
IDENTIFY TO THAT IMMIGRANT
EXPERIENCE, BECAUSE MY

16:26.266 --> 16:30.300 align:start position:10% line:79.33% size:65%
GRANDPARENTS IMMIGRATED IN
MEXICO FROM EASTERN EUROPE.

16:30.300 --> 16:32.400 align:start position:20% line:79.33% size:45%
SO MY PARENTS WERE
FIRST GENERATION.

16:32.400 --> 16:34.000 align:start position:20% line:84.67% size:55%
I'M SECOND GENERATION.

16:34.000 --> 16:38.966 align:start position:10% line:79.33% size:55%
I FEEL DEEPLY MEXICAN,
BUT NOW I'M HERE IN THE U.S.

16:38.966 --> 16:41.166 align:start position:20% line:79.33% size:62.5%
OK, I'M GOING TO ADD THIS
SECOND CHICKEN BREAST.

16:41.166 --> 16:44.766 align:start position:10% line:79.33% size:60%
ONCE YOU PUT THE CHICKEN
BREAST IN THE OIL, DON'T MESS

16:44.766 --> 16:47.533 align:start position:10% line:79.33% size:67.5%
WITH IT, OR ALL THE COATING
IS GOING TO COME OFF.

16:47.533 --> 16:49.766 align:start position:22.5% line:79.33% size:57.5%
YOU HAVE TO LET THE OIL
DO ITS THING.

16:49.766 --> 16:53.666 align:start position:10% line:79.33% size:57.5%
NOW I'M GOING TO MAKE A
MEXICAN-THAI DIPPING SAUCE.

16:53.666 --> 16:56.266 align:start position:30% line:79.33% size:40%
I'M GOING TO USE
SRIRACHA SAUCE.

16:56.266 --> 16:58.166 align:start position:20% line:84.67% size:52.5%
IT'S SO MULTIFACETED.

16:58.166 --> 17:01.266 align:start position:30% line:79.33% size:35%
IT HAS SO MANY
THINGS GOING ON.

17:01.266 --> 17:03.366 align:start position:10% line:84.67% size:67.5%
GOING TO FLIP THAT CHICKEN.

17:10.300 --> 17:13.666 align:start position:22.5% line:79.33% size:57.5%
SO I'M GOING TO ADD ONE
CUP OF MEXICAN CREMA.

17:13.666 --> 17:16.900 align:start position:22.5% line:79.33% size:57.5%
IT HAS THAT NICE, TANGY
FLAVOR, AND IT'S, LIKE,

17:16.900 --> 17:19.333 align:start position:30% line:84.67% size:42.5%
PLEASINGLY SALTY.

17:19.333 --> 17:23.833 align:start position:10% line:79.33% size:60%
SWEETENED CONDENSED MILK
GIVES IT THAT NICE SWEETNESS

17:23.833 --> 17:28.500 align:start position:10% line:79.33% size:70%
AND THICKNESS, AND IT ROUNDS
IT OUT, AND THEN I'M GOING TO

17:28.500 --> 17:34.633 align:start position:10% line:79.33% size:75%
ADD ONE TEASPOON OF SOME MAGGI
SAUCE, THAT FLAVOR BOOSTER.

17:36.366 --> 17:38.000 align:start position:20% line:84.67% size:47.5%
GOING TO MIX IT UP.

17:43.533 --> 17:45.466 align:start position:20% line:79.33% size:30%
I'M GOING TO
CHECK THE CHICKEN.

17:45.466 --> 17:48.700 align:start position:22.5% line:79.33% size:52.5%
OK, THIS ONE'S READY,
BUT I WANT YOU TO LOOK

17:48.700 --> 17:50.433 align:start position:20% line:84.67% size:55%
AT THE AMARANTH SEEDS.

17:50.433 --> 17:52.633 align:start position:20% line:79.33% size:45%
THEY'VE PUFFED UP.
THEY'VE BROWNED.

17:52.633 --> 17:56.000 align:start position:10% line:84.67% size:72.5%
OK, THERE GOES THE FIRST ONE.

17:56.000 --> 17:57.666 align:start position:20% line:84.67% size:62.5%
IT'S JUST GOING TO DRAIN.

17:57.666 --> 18:01.766 align:start position:20% line:79.33% size:60%
AND YOU CAN SEE HOW NICE
AND CRISPY IT IS ALL OVER

18:01.766 --> 18:02.900 align:start position:30% line:84.67% size:25%
THE EDGES.

18:02.900 --> 18:08.333 align:start position:20% line:79.33% size:50%
I'M GOING TO GO LIKE
THIS, DRAIN IT A LITTLE.

18:08.333 --> 18:11.800 align:start position:30% line:84.67% size:32.5%
HERE IT GOES.

18:11.800 --> 18:14.000 align:start position:20% line:79.33% size:55%
I'M GOING TO LET THESE
COOL FOR A SECOND.

18:14.000 --> 18:16.533 align:start position:22.5% line:79.33% size:50%
THEN, DID I TELL YOU
HOW WILD THIS SAUCE IS?

18:16.533 --> 18:18.833 align:start position:30% line:84.67% size:25%
IT'S WILD!

18:18.833 --> 18:24.533 align:start position:10% line:10% size:67.5%
NOW I'M MAKING A GREEN BEAN
STIR FRY THE MEXICAN WAY.

18:24.533 --> 18:27.866 align:start position:10% line:79.33% size:67.5%
SO IT'S JUST BOILING WATER,
ADDING THE GREEN BEANS.

18:27.866 --> 18:31.766 align:start position:10% line:79.33% size:57.5%
BLANCH THEM SO THAT THE
STIR FRY CAN GO REALLY FAST.

18:34.166 --> 18:36.833 align:start position:22.5% line:79.33% size:57.5%
THAT'S GOING TO BE LIKE
ONE OR TWO MINUTES.

18:36.833 --> 18:39.166 align:start position:10% line:79.33% size:65%
I'M GOING TO CHOP THE REST
OF MY INGREDIENTS.

18:39.166 --> 18:41.500 align:start position:32.5% line:79.33% size:37.5%
I'M GOING TO BE
USING SCALLIONS.

18:44.700 --> 18:49.433 align:start position:22.5% line:79.33% size:42.5%
I'M GOING TO CHOP
MY CHILE DE ÁRBOL.

18:49.433 --> 18:52.066 align:start position:20% line:79.33% size:55%
I'M GOING TO SHOW YOU,
'CAUSE IT'S SO BEAUTIFUL.

18:52.066 --> 18:53.333 align:start position:30% line:84.67% size:32.5%
LOOK AT THEM!

18:53.333 --> 18:56.700 align:start position:30% line:79.33% size:35%
DEEP, DEEP RED
WITH ORANGE HUES.

18:56.700 --> 19:00.800 align:start position:10% line:79.33% size:75%
THEY'RE HOT, AND YOU JUST WANT
TO SLICE THEM, JUST LIKE I DID

19:00.800 --> 19:02.033 align:start position:20% line:84.67% size:47.5%
WITH THE SCALLIONS.

19:02.033 --> 19:04.433 align:start position:22.5% line:79.33% size:42.5%
THEY WANT TO JUMP
WHEN YOU CUT. SEE?

19:09.633 --> 19:14.033 align:start position:10% line:79.33% size:75%
SO YOU WANT THE GREEN BEANS TO
STILL BE CRUNCHY WHEN YOU TAKE

19:14.033 --> 19:15.200 align:start position:30% line:84.67% size:32.5%
THEM OUT, OK?

19:15.200 --> 19:18.733 align:start position:20% line:79.33% size:45%
BUT YOU DON'T WANT
THEM TO BE RAW.

19:18.733 --> 19:20.600 align:start position:30% line:84.67% size:32.5%
LET ME CHECK.

19:23.366 --> 19:25.633 align:start position:40% line:84.67% size:10%
MMM.

19:25.633 --> 19:26.800 align:start position:40% line:84.67% size:20%
PERFECT!

19:28.000 --> 19:30.133 align:start position:12.5% line:84.67% size:77.5%
GOING TO STRAIN THEM IN HERE...

19:33.866 --> 19:36.966 align:start position:20% line:79.33% size:42.5%
AND NOW I WANT TO
RINSE THEM IN COLD WATER.

19:36.966 --> 19:40.300 align:start position:20% line:79.33% size:50%
WE JUST WANT TO STOP
THE COOKING PROCESS.

19:43.033 --> 19:44.600 align:start position:20% line:84.67% size:62.5%
GOING TO BRING THEM BACK.

19:44.600 --> 19:46.900 align:start position:20% line:79.33% size:60%
YOU CAN USE ANYTHING YOU
WANT FOR A STIR FRY.

19:46.900 --> 19:51.600 align:start position:12.5% line:79.33% size:67.5%
JUST MAKE SURE IT HAS A BIG
SURFACE AND THAT YOU HEAT IT

19:51.600 --> 19:55.200 align:start position:10% line:79.33% size:65%
OVER MEDIUM-HIGH HEAT, AND
WE'RE JUST GOING TO LET IT

19:55.200 --> 19:58.800 align:start position:10% line:79.33% size:65%
HEAT WHILE I MIX THE SAUCE
THAT'S GOING TO FINISH OFF

19:58.800 --> 19:59.900 align:start position:30% line:84.67% size:30%
THESE BEANS.

19:59.900 --> 20:03.700 align:start position:20% line:79.33% size:50%
I'M GOING TO ADD ONE
TABLESPOON SOY SAUCE,

20:03.700 --> 20:07.900 align:start position:10% line:79.33% size:60%
A QUARTER CUP OF CHICKEN
BROTH, A HALF A TEASPOON BROWN

20:07.900 --> 20:13.000 align:start position:10% line:79.33% size:67.5%
SUGAR, AND I'M GOING TO ADD
HALF A TEASPOON OF SALT.

20:13.000 --> 20:14.433 align:start position:22.5% line:84.67% size:57.5%
GOING TO MIX IT ALL IN.

20:16.500 --> 20:19.600 align:start position:20% line:79.33% size:50%
AND I'M GOING TO FRY
PEANUTS IN PEANUT OIL.

20:19.600 --> 20:21.333 align:start position:22.5% line:84.67% size:57.5%
WILD? WE'RE WILD TODAY.

20:21.333 --> 20:23.533 align:start position:20% line:79.33% size:47.5%
OK, TWO TABLESPOONS
OF PEANUT OIL.

20:23.533 --> 20:26.166 align:start position:10% line:79.33% size:67.5%
GUYS, YOU HAVE TO WATCH IT,
BECAUSE WHEN YOU FRY

20:26.166 --> 20:30.200 align:start position:10% line:79.33% size:65%
THE PEANUTS, IT APPEARS AS
IF THEY'RE NOT BROWNING,

20:30.200 --> 20:32.400 align:start position:20% line:79.33% size:45%
BUT THE MOMENT YOU
STOP, THEY'RE BURNT.

20:32.400 --> 20:36.233 align:start position:10% line:79.33% size:72.5%
SO, JUST LIKE 20 SECONDS, AND
I CAN SMELL THE PEANUT OIL,

20:36.233 --> 20:38.200 align:start position:22.5% line:79.33% size:55%
WHICH IS GREAT TO STIR
FRY, 'CAUSE IT CAN TAKE

20:38.200 --> 20:39.966 align:start position:30% line:84.67% size:35%
A LOT OF HEAT.

20:39.966 --> 20:46.266 align:start position:12.5% line:79.33% size:62.5%
THEN I'M GOING TO ADD THE
GARLIC, THE CHILE DE ÁRBOL

20:46.266 --> 20:50.133 align:start position:20% line:84.67% size:55%
WITH ALL OF THE SEEDS.

20:50.133 --> 20:53.533 align:start position:10% line:79.33% size:65%
I WANT THE GARLIC TO COOK,
BUT I DON'T WANT IT TO BURN,

20:53.533 --> 20:58.166 align:start position:10% line:79.33% size:52.5%
SO I'M GOING TO SUPER
QUICKLY ADD THE SCALLIONS.

20:58.166 --> 21:00.133 align:start position:22.5% line:84.67% size:57.5%
WHAT MAKES THIS FUSION?

21:00.133 --> 21:04.300 align:start position:20% line:79.33% size:42.5%
PEANUTS, MEXICAN;
PEANUT OIL, MEXICAN.

21:04.300 --> 21:08.500 align:start position:10% line:79.33% size:60%
SCALLIONS AND GARLIC ARE
SO USED IN CHINESE COOKING.

21:08.500 --> 21:11.366 align:start position:10% line:84.67% size:72.5%
THE STIR FRY METHOD, CHINESE.

21:11.366 --> 21:12.433 align:start position:30% line:84.67% size:40%
WHO'S EATING IT?

21:12.433 --> 21:14.066 align:start position:30% line:84.67% size:25%
A MEXICAN.

21:14.066 --> 21:17.400 align:start position:10% line:79.33% size:65%
I'M ADDING THE GREEN BEANS
NOW THAT CAN COOK REALLY FAST

21:17.400 --> 21:19.600 align:start position:22.5% line:79.33% size:57.5%
IN HERE, 'CAUSE THEY'VE
BEEN PRE-COOKED.

21:19.600 --> 21:20.966 align:start position:10% line:84.67% size:65%
LOOKING GOOD TO YOU, GUYS?

21:20.966 --> 21:23.333 align:start position:32.5% line:79.33% size:27.5%
'CAUSE IT'S
SMELLING GOOD TO ME.

21:23.333 --> 21:25.100 align:start position:30% line:84.67% size:32.5%
IN IT GOES...

21:30.233 --> 21:32.500 align:start position:20% line:84.67% size:55%
JUST TO FINISH IT OFF.

21:32.500 --> 21:34.400 align:start position:32.5% line:84.67% size:37.5%
OOH, SO PRETTY.

21:37.466 --> 21:38.766 align:start position:20% line:84.67% size:45%
AND YOU KNOW WHAT?

21:38.766 --> 21:40.833 align:start position:30% line:84.67% size:35%
THEY'RE READY.

21:40.833 --> 21:42.400 align:start position:40% line:84.67% size:10%
MMM!

21:45.800 --> 21:48.866 align:start position:20% line:84.67% size:47.5%
LOOK AT THESE GUYS.

21:48.866 --> 21:52.066 align:start position:10% line:79.33% size:62.5%
DO YOU SEE THE PEANUTS IN
HERE, AND THE CHILE DE ÁRBOL?

21:54.166 --> 21:55.600 align:start position:32.5% line:84.67% size:37.5%
LET'S PLATE IT.

21:59.133 --> 22:02.333 align:start position:20% line:79.33% size:55%
I LIKE THE SAUCE TO BE
A DIPPING SAUCE.

22:02.333 --> 22:06.133 align:start position:20% line:84.67% size:60%
LOOK AT THE GREEN BEANS.

22:06.133 --> 22:07.500 align:start position:40% line:84.67% size:10%
MMM!

22:10.000 --> 22:11.233 align:start position:40% line:84.67% size:15%
TASTE.

22:11.233 --> 22:13.600 align:start position:20% line:84.67% size:45%
OOH, PERFECT, SEE?

22:13.600 --> 22:16.333 align:start position:10% line:84.67% size:65%
OUTSIDE IT'S SUPER CRISPY.

22:16.333 --> 22:21.800 align:start position:10% line:79.33% size:75%
LOOK AT THE PUFFED-UP AMARANTH
AND THE FLAKY, FLAKY PANKO.

22:21.800 --> 22:23.833 align:start position:30% line:84.67% size:25%
MMM! MORE.

22:26.433 --> 22:30.733 align:start position:20% line:84.67% size:47.5%
MMM. SUPER CRUNCHY.

22:30.733 --> 22:32.633 align:start position:40% line:84.67% size:10%
MMM!

22:32.633 --> 22:38.466 align:start position:10% line:79.33% size:70%
AND THE GREEN BEANS ARE ALSO
NICE AND FIRM, NOT OVERCOOKED,

22:38.466 --> 22:43.066 align:start position:20% line:79.33% size:62.5%
AND THE SEASONING IS VERY
LIGHT, BUT VERY POWERFUL.

22:45.766 --> 22:49.933 align:start position:10% line:10% size:70%
AND NOW I'M READY TO STIR UP
A SRIRACHA MEZCAL COCKTAIL.

22:49.933 --> 22:52.700 align:start position:10% line:79.33% size:72.5%
I HAVE SRIRACHA IN MY DIPPING
SAUCE, AND NOW I'M GOING TO

22:52.700 --> 22:55.466 align:start position:10% line:79.33% size:47.5%
HAVE SRIRACHA IN MY
DRINK, 'CAUSE IT'S SO GOOD

22:55.466 --> 22:56.633 align:start position:30% line:84.67% size:30%
WITH MEZCAL.

22:56.633 --> 22:58.000 align:start position:30% line:84.67% size:40%
LET ME SHOW YOU.

22:58.000 --> 22:59.733 align:start position:20% line:79.33% size:50%
I HAVE A QUARTER CUP
OF SRIRACHA SAUCE.

22:59.733 --> 23:01.500 align:start position:20% line:84.67% size:52.5%
DON'T MAKE THAT FACE.

23:01.500 --> 23:02.900 align:start position:20% line:84.67% size:50%
I PROMISE IT'S GOOD.

23:02.900 --> 23:06.533 align:start position:20% line:79.33% size:50%
THINK OF DRINKS THAT
HAVE SPICE IN THEM.

23:06.533 --> 23:07.533 align:start position:30% line:84.67% size:30%
BLOODY MARY.

23:07.533 --> 23:08.966 align:start position:20% line:84.67% size:50%
DOES THAT HAVE HEAT?

23:08.966 --> 23:11.466 align:start position:32.5% line:84.67% size:37.5%
DO YOU LIKE IT?

23:11.466 --> 23:13.600 align:start position:30% line:84.67% size:42.5%
THIS IS SO TASTY.

23:13.600 --> 23:15.100 align:start position:20% line:79.33% size:45%
YOU REALLY HAVE TO
GIVE THIS A TRY.

23:15.100 --> 23:17.933 align:start position:20% line:79.33% size:52.5%
SO I HAVE A BRAND-NEW
BOTTLE OF MEZCAL.

23:17.933 --> 23:21.666 align:start position:10% line:79.33% size:70%
YOU CAN USE MEZCAL, WHICH IS
MORE RUSTIC THAN TEQUILA, OR

23:21.666 --> 23:23.133 align:start position:20% line:84.67% size:50%
YOU CAN USE TEQUILA.

23:23.133 --> 23:24.966 align:start position:30% line:84.67% size:32.5%
1 1/2 CUPS...

23:27.066 --> 23:30.666 align:start position:20% line:79.33% size:52.5%
AND THEN I'M GOING TO
ADD A HALF A CUP

23:30.666 --> 23:32.800 align:start position:20% line:79.33% size:47.5%
OF FRESHLY SQUEEZED
LIME JUICE.

23:32.800 --> 23:35.400 align:start position:20% line:79.33% size:62.5%
SO YOU HAVE THE HEAT; YOU
HAVE THE MEZCAL; YOU HAVE

23:35.400 --> 23:37.533 align:start position:30% line:84.67% size:42.5%
THE CITRUSY LIME.

23:39.866 --> 23:44.566 align:start position:20% line:79.33% size:52.5%
THEN I'M GOING TO PUT
A LITER OF LIME SODA.

23:48.433 --> 23:52.466 align:start position:22.5% line:79.33% size:50%
ICE CUBES IN HERE SO
IT'LL BE NICE AND COOL.

23:55.300 --> 24:00.833 align:start position:12.5% line:79.33% size:67.5%
I'M GOING TO MIX IT UP, AND
WHILE IT COOLS, I'M GOING TO

24:00.833 --> 24:06.033 align:start position:20% line:79.33% size:42.5%
RIM THESE GLASSES
WITH JUST SOME LIME.

24:06.033 --> 24:09.566 align:start position:10% line:79.33% size:65%
I LIKE TO RUB ALL OVER, SO
I'M GOING TO GET A BIG, THICK

24:09.566 --> 24:11.400 align:start position:30% line:84.67% size:30%
RIM OF SALT.

24:12.900 --> 24:16.066 align:start position:10% line:84.67% size:67.5%
GENTLY, SO IT NICELY COATS.

24:16.066 --> 24:18.400 align:start position:40% line:84.67% size:15%
TA-DA!

24:18.400 --> 24:21.566 align:start position:20% line:79.33% size:42.5%
THEN I'M GOING TO
POUR THIS CRAZY DRINK.

24:25.700 --> 24:27.333 align:start position:30% line:84.67% size:35%
THAT'S ENOUGH.

24:28.500 --> 24:29.933 align:start position:30% line:84.67% size:32.5%
LET ME TASTE.

24:34.400 --> 24:36.466 align:start position:40% line:84.67% size:10%
MMM!

24:36.466 --> 24:37.900 align:start position:40% line:84.67% size:20%
SO GOOD.

24:37.900 --> 24:41.500 align:start position:10% line:79.33% size:70%
IT HAS THE SUPER SMOKY NOTES
OF THE MEZCAL, AND THEN THAT

24:41.500 --> 24:44.366 align:start position:10% line:79.33% size:65%
RICH, SPICY TASTE FROM THE
SRIRACHA, THE LIME JUICE,

24:44.366 --> 24:47.066 align:start position:20% line:84.67% size:47.5%
THE SPARKLY--WORKS.

24:47.066 --> 24:49.000 align:start position:30% line:79.33% size:42.5%
LET ME TRY ONE OF
THESE EMPANADAS.

24:49.000 --> 24:50.133 align:start position:20% line:79.33% size:45%
I DON'T KNOW WHICH
ONE TO CHOOSE!

24:50.133 --> 24:51.633 align:start position:20% line:84.67% size:52.5%
I'LL GO FOR THIS ONE.

24:51.633 --> 24:55.866 align:start position:10% line:79.33% size:70%
YOU CAN SEE THE NICE COATING
OF THE SUGAR ON TOP, AND SOME

24:55.866 --> 24:57.966 align:start position:20% line:84.67% size:52.5%
OF THE JUICE GOT OUT.

24:57.966 --> 25:00.700 align:start position:30% line:84.67% size:35%
MMM! SO YUMMY!

25:00.700 --> 25:01.866 align:start position:40% line:84.67% size:10%
MMM!

25:01.866 --> 25:07.366 align:start position:20% line:10% size:35%
THE PLUMS, THE
PECANS, THE APRICOTS.

25:07.366 --> 25:09.900 align:start position:40% line:10% size:10%
MMM!

25:09.900 --> 25:12.566 align:start position:20% line:10% size:60%
THE DOUGH IS SUPER SOFT,

25:12.566 --> 25:15.266 align:start position:20% line:10% size:50%
AND I CAN GET A HINT
OF THAT 5-SPICE.

25:15.266 --> 25:18.566 align:start position:10% line:10% size:62.5%
ALL OF THESE FLAVORS FROM
SO MANY DIFFERENT COUNTRIES

25:18.566 --> 25:21.800 align:start position:20% line:10% size:45%
COMING TOGETHER IN
THIS MEXICAN KITCHEN.

25:21.800 --> 25:23.666 align:start position:10% line:10% size:67.5%
I TOLD YOU COOKING WAS FUN.

25:23.666 --> 25:27.933 align:start position:22.5% line:10% size:52.5%
TODAY, IT WAS "PATI'S
ASIAN-MEXICAN KITCHEN."

25:40.966 --> 25:42.800 align:start position:30% line:79.33% size:40%
FOR MORE RECIPES
AND INFORMATION,

25:42.800 --> 25:47.266 align:start position:32.5% line:79.33% size:30%
PLEASE VISIT
PATISMEXICANTABLE.COM.

25:47.266 --> 25:51.100 align:start position:20% line:79.33% size:55%
"PATI'S MEXICAN TABLE"
IS MADE POSSIBLE BY

25:51.100 --> 25:54.266 align:start position:20% line:84.67% size:55%
MEXICO SUPREME QUALITY

25:54.266 --> 25:58.033 align:start position:10% line:79.33% size:60%
AND THE MEXICAN MINISTRY
OF AGRICULTURE, LIVESTOCK,

25:58.033 --> 26:01.266 align:start position:20% line:79.33% size:45%
RURAL DEVELOPMENT,
FISHERIES, AND FOOD,

26:01.266 --> 26:03.700 align:start position:20% line:79.33% size:40%
PROUD TO SUPPORT
"PATI'S MEXICAN TABLE"

26:03.700 --> 26:05.600 align:start position:20% line:84.67% size:52.5%
ON PUBLIC TELEVISION.

26:07.500 --> 26:09.433 align:start position:10% line:84.67% size:65%
♪ ONE GLANCE, AND I KNOW ♪

26:09.433 --> 26:13.066 align:start position:10% line:84.67% size:67.5%
♪ WHAT YOU'RE FEELING NOW ♪

26:13.066 --> 26:16.133 align:start position:20% line:84.67% size:55%
♪ HERE COMES MY LOVE ♪

26:16.133 --> 26:18.800 align:start position:30% line:79.33% size:42.5%
NESTLÉ LA LECHERA
SWEETENED CONDENSED MILK.

26:18.800 --> 26:20.966 align:start position:10% line:10% size:67.5%
MOM'S LOVE MAKES IT BETTER.

26:21.900 --> 26:24.833 align:start position:30% line:10% size:40%
<i> [child humming]</i>

26:24.966 --> 26:26.400 align:start position:25% line:10% size:50%
<i> [audience applause]</i>

26:26.533 --> 26:28.166 align:start position:17.5% line:10% size:65%
<i> Narrator: Prepare them to</i>&nbsp;
<i> be great when they grow up.</i>

26:28.300 --> 26:38.266 align:start position:30% line:10% size:42.5%
<i> Goya Chick Peas,</i>&nbsp;
<i> part of a healthy diet.</i>