WEBVTT 00:02.300 --> 00:04.300 align:start position:10% line:84.67% size:75% PATI: MERIDA IS A SPECIAL TOWN 00:04.300 --> 00:07.433 align:start position:22.5% line:79.33% size:57.5% AND SUNDAY IS A SPECIAL TIME TO VISIT. 00:07.433 --> 00:08.433 align:start position:10% line:84.67% size:15% BOMBA. 00:08.433 --> 00:09.466 align:start position:50% line:84.67% size:20% [LAUGHS] 00:09.466 --> 00:15.500 align:start position:10% line:79.33% size:75% PATI: THE PEOPLE...THE FOOD... THE FAMILY. 00:15.500 --> 00:17.266 align:start position:30% line:84.67% size:30% THE CULTURE. 00:17.266 --> 00:21.000 align:start position:10% line:79.33% size:70% WHAT MAKES MERIDA EN DOMINGO SO SPECIAL? 00:21.000 --> 00:23.000 align:start position:20% line:84.67% size:55% I'M ABOUT TO FIND OUT. 00:23.000 --> 00:25.800 align:start position:20% line:84.67% size:47.5% MAN: ♪ DAME, DAME ♪ 00:25.800 --> 00:27.866 align:start position:20% line:84.67% size:52.5% ♪ DAME TU CHOCOLATE ♪ 00:27.866 --> 00:30.400 align:start position:30% line:84.67% size:35% ♪ DAME, DAME ♪ 00:30.400 --> 00:32.633 align:start position:20% line:84.67% size:55% ♪ DAME TU PILONCILLO ♪ 00:32.633 --> 00:35.100 align:start position:30% line:84.67% size:35% ♪ DAME, DAME ♪ 00:35.100 --> 00:37.166 align:start position:20% line:84.67% size:55% ♪ DAME CAFE CALIENTE ♪ 00:37.166 --> 00:39.900 align:start position:30% line:84.67% size:35% ♪ DAME, DAME ♪ 00:39.900 --> 00:41.766 align:start position:20% line:84.67% size:47.5% ♪ DAME TU CORAZON ♪ 00:53.466 --> 00:56.666 align:start position:10% line:79.33% size:65% ANNOUNCER: "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY... 00:56.666 --> 00:59.033 align:start position:32.5% line:10% size:37.5% THE MINISTRY OF AGRICULTURE, LIVESTOCK, 00:59.033 --> 01:02.566 align:start position:20% line:10% size:45% RURAL DEVELOPMENT, FISHERIES, AND FOOD... 01:02.566 --> 01:04.966 align:start position:30% line:10% size:25% MEXBEST... 01:04.966 --> 01:06.633 align:start position:40% line:10% size:15% AND... 01:06.633 --> 01:08.700 align:start position:30% line:10% size:30% THE NATIONAL AGRICULTURAL COUNCIL. 01:11.566 --> 01:16.500 align:start position:10% line:10% size:70% WOMAN: FUD BRAND MEATS, WITH TRADITIONAL MEXICAN FLAVOR. 01:16.500 --> 01:19.133 align:start position:20% line:10% size:35% MAN: LA MORENA CHILES AND SAUCES, 01:19.133 --> 01:21.266 align:start position:20% line:10% size:62.5% AUTHENTIC MEXICAN FLAVOR. 01:22.800 --> 01:24.233 align:start position:20% line:10% size:55% MAN: ALWAYS CONNECTED. 01:27.066 --> 01:28.900 align:start position:30% line:10% size:32.5% DISCONNECT... 01:28.900 --> 01:30.500 align:start position:20% line:10% size:50% AND FEEL THE MOMENT. 01:31.733 --> 01:33.766 align:start position:30% line:10% size:12.5% YEAH! 01:33.766 --> 01:35.900 align:start position:30% line:10% size:25% [LAUGHING] 01:35.900 --> 01:39.200 align:start position:22.5% line:10% size:57.5% POOLS OF CLEAR WATER... 01:39.200 --> 01:42.800 align:start position:20% line:10% size:50% UNEXPECTED TASTES... 01:42.800 --> 01:45.366 align:start position:10% line:10% size:72.5% AND PLACES YOU'VE NEVER BEEN. 01:48.500 --> 01:51.266 align:start position:40% line:10% size:17.5% CANCUN. LIVE IT TO BELIEVE IT. 01:53.433 --> 01:57.766 align:start position:27.5% line:79.33% size:32.5% PATI: MERIDA. THE CAPITAL OF THE YUCATAN. 01:57.766 --> 02:03.033 align:start position:12.5% line:79.33% size:77.5% A BUSTLING METROPOLIS RICH WITH A UNIQUE AND COLORFUL CULTURE. 02:03.033 --> 02:07.000 align:start position:17.5% line:79.33% size:50% IT'S SUNDAY MORNING. THE CITY'S STILL WAKING UP. 02:07.000 --> 02:10.433 align:start position:20% line:79.33% size:50% BUT TODAY IS THE DAY YOU WANT TO BE HERE. 02:10.433 --> 02:13.133 align:start position:30% line:79.33% size:42.5% IN MERIDA, SUNDAY IS SUCH A BIG DAY 02:13.133 --> 02:15.133 align:start position:20% line:79.33% size:50% THAT THEY DO CALL IT MERIDA EN DOMINGO. 02:15.133 --> 02:18.300 align:start position:12.5% line:79.33% size:70% IF YOU'RE GONNA GO VISIT AND YOU TALK TO ANYBODY FROM THERE, 02:18.300 --> 02:21.233 align:start position:10% line:79.33% size:70% THEY WILL SAY YOU HAVE TO GO SEE WHAT HAPPENS ON SUNDAY. 02:21.233 --> 02:23.233 align:start position:10% line:84.67% size:67.5% THAT'S HOW BIG SUNDAYS ARE. 02:25.200 --> 02:28.100 align:start position:10% line:79.33% size:72.5% AND ONE OF THE BUSIEST PLACES IN MERIDA ON SUNDAY 02:28.100 --> 02:30.733 align:start position:20% line:79.33% size:50% IS THE LOCAL MARKET, SO, OF COURSE, 02:30.733 --> 02:33.266 align:start position:20% line:84.67% size:62.5% THIS IS WHERE I'LL START. 02:33.266 --> 02:35.433 align:start position:20% line:79.33% size:50% WE'RE IN THE MERCADO LUCAS DE GALVEZ, 02:35.433 --> 02:37.666 align:start position:20% line:79.33% size:50% WHICH IS THE BIGGEST MARKET IN MERIDA, 02:37.666 --> 02:39.833 align:start position:20% line:79.33% size:40% AND YOU CAN FIND EVERYTHING YOU NEED. 02:39.833 --> 02:42.966 align:start position:12.5% line:79.33% size:77.5% I MEAN, FROM [SPEAKING SPANISH] AND THE POTS AND THE PANS 02:42.966 --> 02:47.066 align:start position:12.5% line:79.33% size:65% AND THE STRAINERS AND YOUR MACHETES AND [SPEAKING SPANISH] 02:47.066 --> 02:49.566 align:start position:10% line:84.67% size:65% TO ALL THE SPICES TO--HEY. 02:49.566 --> 02:51.666 align:start position:10% line:79.33% size:50% I NEED SOMETHING NEW FOR MY HAIR. 02:52.900 --> 02:58.033 align:start position:10% line:79.33% size:67.5% THIS MARKET HAS BEEN AROUND SINCE THE EARLY 1800S. 02:58.033 --> 03:01.600 align:start position:20% line:79.33% size:47.5% SO, A FEW CENTURIES FEEDING THE TOWN. 03:04.533 --> 03:08.333 align:start position:20% line:79.33% size:62.5% HERE THEY HAVE THE CHILES THAT ARE JUST FROM THIS REGION. 03:08.333 --> 03:10.033 align:start position:30% line:79.33% size:42.5% YOU CAN FIND THEM IN OTHER PLACES, 03:10.033 --> 03:11.733 align:start position:20% line:79.33% size:45% BUT THEY'RE REALLY PREDOMINANT HERE. 03:11.733 --> 03:17.300 align:start position:10% line:79.33% size:70% SO, YOU HAVE THE SUPER-SPICY AND CUTE HABANERO PEPPERS. 03:17.300 --> 03:20.266 align:start position:12.5% line:84.67% size:77.5% THESE ARE SO INCREDIBLY FEARED. 03:20.266 --> 03:24.300 align:start position:40% line:10% size:45% [SPEAKING SPANISH] 03:24.300 --> 03:26.466 align:start position:10% line:10% size:45% [SPEAKING SPANISH] 03:30.233 --> 03:33.233 align:start position:40% line:74% size:47.5% CRAZY THING IS WHEN PEOPLE THINK ABOUT MEXICAN FOOD, 03:33.233 --> 03:35.933 align:start position:40% line:74% size:27.5% THEY THINK, "OH, IT'S SPICY. JUST JALAPENO." 03:35.933 --> 03:37.866 align:start position:40% line:79.33% size:40% BUT EVERY REGION YOU GO OF MEXICO, 03:37.866 --> 03:40.566 align:start position:40% line:79.33% size:25% DO YOU SEE A JALAPENO HERE? NO. 03:40.566 --> 03:43.800 align:start position:10% line:79.33% size:65% YUCATAN HAS ITS OWN UNIQUE INGREDIENTS BECAUSE 03:43.800 --> 03:46.866 align:start position:20% line:79.33% size:50% IT IS JUST DIFFERENT FROM THE REST OF MEXICO. 03:46.866 --> 03:49.766 align:start position:20% line:84.67% size:45% GIGANTIC AVOCADOS! 03:49.766 --> 03:52.033 align:start position:12.5% line:84.67% size:77.5% IN TERMS OF ITS FLORA AND FAUNA 03:52.033 --> 03:53.700 align:start position:30% line:79.33% size:37.5% AND ITS WEATHER AND ITS LOCATION, 03:53.700 --> 03:58.033 align:start position:20% line:79.33% size:57.5% IT HAS A VERY DIFFERENT AND UNIQUE MIX OF INGREDIENTS. 03:58.033 --> 04:00.433 align:start position:27.5% line:79.33% size:40% BITTER ORANGE IS A REALLY UNIQUE ORANGE 04:00.433 --> 04:03.300 align:start position:20% line:79.33% size:52.5% THAT DOESN'T EXIST IN THE REST OF THE COUNTRY. 04:03.300 --> 04:07.366 align:start position:20% line:79.33% size:60% IT HAS A VERY SOUR TASTE AND IT'S A BITTER ORANGE, 04:07.366 --> 04:09.466 align:start position:20% line:79.33% size:45% AND HERE IT'S USED ON EVERYTHING 04:09.466 --> 04:12.666 align:start position:22.5% line:79.33% size:45% FROM MAKING SALSAS TO MARINATING THE MEATS 04:12.666 --> 04:14.133 align:start position:30% line:84.67% size:42.5% TO MAKING DRINKS. 04:14.133 --> 04:17.066 align:start position:20% line:84.67% size:60% LOOK AT HOW JUICY IT IS. 04:17.066 --> 04:20.433 align:start position:10% line:84.67% size:70% FRAGRANT AND AROMATIC AND... 04:20.433 --> 04:25.066 align:start position:12.5% line:79.33% size:77.5% THE TASTE IS JUST LIKE NO OTHER CITRUS THAT I KNOW OF. 04:32.300 --> 04:36.200 align:start position:10% line:79.33% size:75% ONE OF THE CRUCIAL ELEMENTS OF COCINA YUCATECA, 04:36.200 --> 04:39.466 align:start position:20% line:79.33% size:55% OR YUCATAN-STYLE FOOD, ARE THE RECADOS, 04:39.466 --> 04:41.433 align:start position:20% line:79.33% size:60% OR THE SEASONING TASTES, WHICH ARE 04:41.433 --> 04:44.766 align:start position:27.5% line:79.33% size:40% SUCH A PILLAR OF THE YUCATECAN CUISINE. 04:44.766 --> 04:47.500 align:start position:30% line:79.33% size:52.5% AND THE WORD "RECADO" TRANSLATES TO "MESSAGE." 04:47.500 --> 04:50.566 align:start position:40% line:74% size:27.5% SO, EACH OF THESE DIFFERENT SEASONING TASTES 04:50.566 --> 04:52.466 align:start position:40% line:79.33% size:42.5% CONVEYS A MESSAGE TO THE DISH. 04:52.466 --> 04:54.766 align:start position:42.5% line:79.33% size:32.5% SO, THIS IS A ACHIOTE PASTE, 04:54.766 --> 04:56.100 align:start position:40% line:84.67% size:37.5% OR RECADO ROJO. 04:56.100 --> 04:58.466 align:start position:40% line:79.33% size:37.5% YOU GRAB A BAG, PUT YOUR HAND IN IT, 04:58.466 --> 05:01.133 align:start position:40% line:74% size:32.5% AND JUST GRAB HOWEVER MUCH YOU WANT, 05:01.133 --> 05:06.266 align:start position:40% line:74% size:37.5% AND THIS REALLY FEELS LIKE CLAY. SEE? 05:06.266 --> 05:09.600 align:start position:40% line:10% size:45% [SPEAKING SPANISH] 05:09.600 --> 05:11.566 align:start position:10% line:10% size:45% [SPEAKING SPANISH] 05:29.600 --> 05:31.233 align:start position:40% line:10% size:45% [SPEAKING SPANISH] 05:31.233 --> 05:32.400 align:start position:10% line:10% size:45% [SPEAKING SPANISH] 05:34.866 --> 05:38.100 align:start position:40% line:74% size:35% WE ARE HERE AT THIS STAND CALLED TAQUERIA LA TIA. 05:38.100 --> 05:40.533 align:start position:40% line:79.33% size:42.5% THEY'RE SO FAMOUS FOR THEIR TORTAS. 05:40.533 --> 05:42.866 align:start position:40% line:79.33% size:35% IT'S A KIND OF A BAGUETTE BREAD, 05:42.866 --> 05:45.133 align:start position:40% line:79.33% size:32.5% BUT IT'S THIN AND HE HAS 05:45.133 --> 05:47.233 align:start position:40% line:79.33% size:40% LECHON AL HORNO, WHICH IS 05:47.233 --> 05:50.233 align:start position:40% line:74% size:30% SUCKLING PIG THAT'S COOKED IN THE WOODEN OVEN. 05:50.233 --> 05:52.000 align:start position:40% line:10% size:45% [SPEAKING SPANISH] 05:52.000 --> 05:53.000 align:start position:10% line:10% size:45% [SPEAKING SPANISH] 05:53.000 --> 05:54.600 align:start position:50% line:10% size:20% IT COOKS FOR 6 HOURS. 05:54.600 --> 05:58.200 align:start position:40% line:10% size:45% [SPEAKING SPANISH] 05:58.200 --> 06:00.366 align:start position:10% line:10% size:45% [SPEAKING SPANISH] 06:05.100 --> 06:06.733 align:start position:50% line:84.67% size:17.5% ORANGE. 06:06.733 --> 06:08.800 align:start position:50% line:79.33% size:17.5% OTHER-- OTHER SPICES. 06:08.800 --> 06:10.966 align:start position:50% line:79.33% size:17.5% OH, OK. FAMILY SECRET. 06:10.966 --> 06:12.233 align:start position:50% line:79.33% size:32.5% BUT I'M GONNA TASTE IT 06:12.233 --> 06:14.200 align:start position:50% line:74% size:32.5% AND I'M GONNA TELL YOU WHAT I THINK. 06:14.200 --> 06:16.366 align:start position:40% line:84.67% size:45% [SPEAKING SPANISH] 06:21.066 --> 06:23.833 align:start position:12.5% line:84.67% size:77.5% SO, IT'S A THIN BAGUETTE. SOFT. 06:23.833 --> 06:26.766 align:start position:10% line:79.33% size:62.5% HE ADDS THAT SUCKLING PIG THAT WILL MELT IN YOUR MOUTH 06:26.766 --> 06:30.666 align:start position:10% line:79.33% size:67.5% THAT HE ROASTED IN THE OVEN FOR ABOUT 6 HOURS, HE SAID. 06:30.666 --> 06:33.566 align:start position:22.5% line:79.33% size:57.5% THEN HE ADDS SOME ONION AND TOMATO AND CILANTRO 06:33.566 --> 06:36.266 align:start position:10% line:79.33% size:67.5% WITH BITTER ORANGE AND SALT AND THEN 06:36.266 --> 06:38.200 align:start position:20% line:84.67% size:60% HE ADDED THE CHICHARRON. 06:38.200 --> 06:40.400 align:start position:20% line:79.33% size:47.5% THE FRIED PIG SKIN. BUT THEN, 06:40.400 --> 06:45.133 align:start position:10% line:79.33% size:75% BEFORE HE CLOSED IT, HE SOAKED THE BOTTOM OF THE BREAD 06:45.133 --> 06:47.400 align:start position:30% line:79.33% size:37.5% IN THE FAT FROM THE SUCKLING PIG, 06:47.400 --> 06:49.733 align:start position:12.5% line:84.67% size:77.5% AND IT MAKES A HUGE DIFFERENCE. 06:49.733 --> 06:52.533 align:start position:20% line:84.67% size:62.5% IT'S LIKE A VELVETY LAYER 06:52.533 --> 06:54.333 align:start position:20% line:79.33% size:47.5% THAT'S JUST SITTING ON THE BREAD. 06:58.666 --> 07:01.966 align:start position:30% line:84.67% size:30% MM! SO GOOD. 07:01.966 --> 07:03.866 align:start position:10% line:84.67% size:65% THE STAND IS CALLED LA TIA 07:03.866 --> 07:06.766 align:start position:10% line:84.67% size:67.5% BECAUSE HIS MOM--HOLA, TIA! 07:06.766 --> 07:08.766 align:start position:20% line:84.67% size:45% [SPEAKING SPANISH] 07:08.766 --> 07:10.100 align:start position:30% line:84.67% size:17.5% CAMERA. 07:10.100 --> 07:13.300 align:start position:50% line:74% size:35% LA TIA AND HER HUSBAND STARTED THIS BUSINESS. 07:13.300 --> 07:15.566 align:start position:22.5% line:84.67% size:57.5% [BOTH SPEAKING SPANISH] 07:15.566 --> 07:17.366 align:start position:40% line:84.67% size:32.5% 46 YEARS AGO. 07:17.366 --> 07:19.500 align:start position:12.5% line:84.67% size:77.5% EVER SINCE, IT'S BEEN THRIVING. 07:19.500 --> 07:23.266 align:start position:20% line:79.33% size:62.5% THIS IS LIKE PERFECT FOOD FOR SUNDAY, BECAUSE 07:23.266 --> 07:26.733 align:start position:20% line:79.33% size:52.5% PEOPLE HERE IN MERIDA GO OUT ON SATURDAY A LOT. 07:26.733 --> 07:28.566 align:start position:40% line:84.67% size:45% [SPEAKING SPANISH] 07:28.566 --> 07:29.900 align:start position:20% line:84.67% size:45% [SPEAKING SPANISH] 07:29.900 --> 07:31.933 align:start position:50% line:79.33% size:37.5% SABA--SATURDAYS AND SUNDAYS. 07:31.933 --> 07:33.833 align:start position:40% line:10% size:45% [SPEAKING SPANISH] 07:33.833 --> 07:36.733 align:start position:20% line:10% size:45% [SPEAKING SPANISH] [LAUGHS] 07:47.833 --> 07:50.566 align:start position:20% line:79.33% size:50% WE'RE IN PLAZA DE LA INDEPENDENCIA IN MERIDA, 07:50.566 --> 07:53.666 align:start position:20% line:79.33% size:47.5% WHERE EVERY SUNDAY, THERE'S A VAQUERIA. 07:53.666 --> 07:55.166 align:start position:10% line:10% size:45% [SPEAKING SPANISH] 07:55.166 --> 07:57.333 align:start position:27.5% line:10% size:45% [SPEAKING SPANISH] 08:07.266 --> 08:09.433 align:start position:10% line:84.67% size:67.5% [TRADITIONAL MUSIC PLAYING] 08:13.633 --> 08:15.366 align:start position:20% line:79.33% size:45% PATI: THE VAQUERIA IS A CELEBRATION 08:15.366 --> 08:19.333 align:start position:10% line:79.33% size:80% THAT ORIGINATED ON THE HACIENDAS DURING THE COLONIAL PERIOD. 08:19.333 --> 08:21.366 align:start position:30% line:79.33% size:40% AFTER THE CATTLE WERE ROUNDED UP, 08:21.366 --> 08:24.533 align:start position:20% line:79.33% size:42.5% THE FEASTS BEGAN, WITH MUSIC AND DANCE 08:24.533 --> 08:27.700 align:start position:20% line:79.33% size:42.5% THAT DREW ON MAYA AND SPANISH STYLES. 08:27.700 --> 08:29.800 align:start position:20% line:79.33% size:45% THEY'RE REALLY NOT PUTTING ON A SHOW. 08:29.800 --> 08:32.733 align:start position:20% line:79.33% size:45% THEY'RE PRESERVING AND PASSING ON TRADITIONS, 08:32.733 --> 08:34.666 align:start position:20% line:79.33% size:55% AND THEY'RE SHARING IT WITH A COMMUNITY. 08:36.700 --> 08:40.966 align:start position:10% line:79.33% size:80% VAQUERIAS HONOR THE PATRON SAINT OF A VILLAGE OR HACIENDA. 08:40.966 --> 08:45.000 align:start position:10% line:79.33% size:75% THEY LASTED 3 DAYS AND BROUGHT THE COMMUNITY TOGETHER, 08:45.000 --> 08:47.100 align:start position:12.5% line:84.67% size:77.5% AND TO THIS DAY, THEY STILL DO. 08:52.400 --> 08:55.900 align:start position:20% line:79.33% size:62.5% ONE OF THE MOST FUN PARTS OF THE VAQUERIA? 08:55.900 --> 08:57.600 align:start position:30% line:84.67% size:27.5% THE BOMBAS. 08:57.600 --> 08:58.600 align:start position:40% line:84.67% size:15% BOMBA! 08:58.600 --> 09:01.200 align:start position:10% line:79.33% size:15% BOMBA. A BOMBA IS 09:01.200 --> 09:03.400 align:start position:10% line:84.67% size:72.5% A CONTEST BETWEEN TWO PEOPLE. 09:03.400 --> 09:07.466 align:start position:20% line:79.33% size:62.5% THEY HAVE TO COME UP WITH A RHYME THAT IS FUNNY, 09:07.466 --> 09:11.866 align:start position:10% line:79.33% size:67.5% VERY SHARP, AND HAS TO HAVE SOME DOUBLE MEANING. 09:11.866 --> 09:14.033 align:start position:10% line:10% size:45% [SPEAKING SPANISH] 09:19.533 --> 09:21.666 align:start position:30% line:10% size:25% [LAUGHTER] 09:21.666 --> 09:24.666 align:start position:10% line:79.33% size:72.5% PATI: IT'S REALLY NICE TO SEE THESE TRADITIONS PRESERVED 09:24.666 --> 09:28.066 align:start position:20% line:79.33% size:62.5% AND THE BOMBAS ARE REALLY UNIQUE TO YUCATAN. 09:30.966 --> 09:33.300 align:start position:20% line:79.33% size:42.5% MERIDA EN DOMINGO IS ALL ABOUT FAMILY, 09:33.300 --> 09:38.333 align:start position:12.5% line:79.33% size:77.5% AND FAMILIES HERE ARE ALL ABOUT COMING TOGETHER AROUND FOOD. 09:38.333 --> 09:40.466 align:start position:30% line:79.33% size:32.5% I'M ON MY WAY TO HAVE SUNDAY DINNER 09:40.466 --> 09:44.200 align:start position:22.5% line:79.33% size:45% WITH THE FAMILY OF MY GOOD FRIEND ROBERTO SOLIS. 09:44.200 --> 09:45.833 align:start position:10% line:84.67% size:75% BUT WAIT--YOU SHOULD NOTE THAT 09:45.833 --> 09:50.100 align:start position:10% line:79.33% size:65% ROBERTO IS ONE OF THE MOST CELEBRATED CHEFS IN THE CITY. 09:50.100 --> 09:51.900 align:start position:20% line:79.33% size:35% HE'S KNOWN FOR PUSHING THE LIMITS 09:51.900 --> 09:55.200 align:start position:20% line:79.33% size:50% OF YUCATECAN CUISINE IN A MODERN WAY. 09:55.200 --> 09:57.533 align:start position:20% line:79.33% size:37.5% I WAS DELIGHTED WHEN HE INVITED ME 09:57.533 --> 10:01.666 align:start position:20% line:79.33% size:50% TO COME SPEND SUNDAY IN HIS PARENTS' HOUSE. 10:01.666 --> 10:03.033 align:start position:10% line:84.67% size:20% HELLO... 10:03.033 --> 10:04.300 align:start position:50% line:84.67% size:20% ROBERTO. 10:04.300 --> 10:08.433 align:start position:27.5% line:79.33% size:45% HE OPENED THE DOOR AND I WAS IN THAT FAMILY. 10:08.433 --> 10:11.233 align:start position:10% line:79.33% size:52.5% THANK YOU SO MUCH FOR ALLOWING ME YOUR SON. 10:11.233 --> 10:13.533 align:start position:10% line:74% size:22.5% HA HA HA! MY MOTHER, MY MOTHER, TOO? 10:16.133 --> 10:17.333 align:start position:30% line:84.67% size:30% I'M EXCITED. 10:17.333 --> 10:19.433 align:start position:10% line:68.67% size:40% WHAT A BEAUTIFUL KITCHEN! THANK YOU. 10:19.433 --> 10:22.566 align:start position:10% line:74% size:70% PATI: ROBERTO WANTS TO SHARE SOME OF HIS SUNDAY RECIPES WITH ME. 10:22.566 --> 10:24.866 align:start position:22.5% line:79.33% size:47.5% BUT FIRST, HE WANTS TO SHOW ME SOMETHING 10:24.866 --> 10:26.766 align:start position:10% line:84.67% size:75% THAT HAS ALREADY BEEN COOKING. 10:26.766 --> 10:28.166 align:start position:10% line:79.33% size:47.5% THIS IS ROAST BEEF. MMM. 10:28.166 --> 10:29.600 align:start position:10% line:84.67% size:52.5% AND IT'S BEEN BASTED. 10:29.600 --> 10:32.733 align:start position:37.5% line:74% size:42.5% I KNOW WHICH PART I'M CALLING FOR ME. [LAUGHS] 10:32.733 --> 10:35.633 align:start position:40% line:74% size:35% OK, AND WHAT-- AND YOU'RE MAKING, WHAT IS IT CALLED? 10:35.633 --> 10:38.233 align:start position:10% line:79.33% size:35% JUST SOMETHING OCCURRED TO ME TODAY. 10:38.233 --> 10:40.700 align:start position:27.5% line:79.33% size:40% PATI: ROBERTO IS A CULINARY IMPROVISER. 10:40.700 --> 10:44.466 align:start position:20% line:79.33% size:52.5% TODAY, HE'S INVENTING A YUCATAN-STYLE BEAN DIP. 10:44.466 --> 10:46.300 align:start position:10% line:74% size:45% WE HAVE YOUR PUREE OF THIS. OK. 10:46.300 --> 10:47.633 align:start position:10% line:79.33% size:30% THESE BEANS. THE EEBES. 10:47.633 --> 10:50.466 align:start position:47.5% line:74% size:27.5% CAN I TASTE ONE LIKE-- YES, PLEASE. 10:50.466 --> 10:53.133 align:start position:40% line:79.33% size:47.5% TASTE A LITTLE LIKE BETWEEN AN EDAMAME 10:53.133 --> 10:54.900 align:start position:40% line:84.67% size:45% AND A [INDISTINCT] 10:54.900 --> 10:56.366 align:start position:10% line:84.67% size:32.5% MM-HMM. YEAH. 10:56.366 --> 10:57.700 align:start position:20% line:79.33% size:50% PATI: WE'RE GOING TO PUREE THOSE BEANS 10:57.700 --> 11:00.700 align:start position:20% line:79.33% size:55% WITH SOME ALMOND MILK, OLIVE OIL, AND SALT. 11:00.700 --> 11:02.166 align:start position:30% line:84.67% size:25% [WHIRRING] 11:02.166 --> 11:04.433 align:start position:20% line:79.33% size:37.5% I REALLY RELATE TO ROBERTO IN THAT 11:04.433 --> 11:07.466 align:start position:20% line:79.33% size:55% YOU CAN TELL THAT HE'S ALWAYS THINKING ABOUT 11:07.466 --> 11:09.800 align:start position:20% line:79.33% size:52.5% WHICH DISH HE'S GOING TO EXPLORE NEXT. 11:09.800 --> 11:12.400 align:start position:20% line:10% size:45% ROBERTO: SUNDAY IS A GOOD DAY TO, JUST TO COOK 11:12.400 --> 11:14.433 align:start position:47.5% line:10% size:37.5% AND EXPERIMENT. AND EXPERIMENT THINGS. 11:14.433 --> 11:16.533 align:start position:20% line:79.33% size:47.5% PATI: ROBERTO SOLIS IS A CHEF THAT 11:16.533 --> 11:19.100 align:start position:32.5% line:79.33% size:32.5% REALLY PRIDES IN DOING MODERN THINGS 11:19.100 --> 11:21.033 align:start position:30% line:79.33% size:42.5% TO YUCATECAN FOOD AND, YOU KNOW, 11:21.033 --> 11:23.466 align:start position:20% line:79.33% size:47.5% HE'S TRYING TO MAKE HOME-STYLE FOOD, 11:23.466 --> 11:27.066 align:start position:10% line:79.33% size:80% BUT AT THE SAME TIME HE'S TRYING TO CONTINUE TO INNOVATE. 11:27.066 --> 11:29.133 align:start position:10% line:74% size:42.5% SO, THIS IS MASA? MASA WITH CHAYA. 11:29.133 --> 11:30.333 align:start position:10% line:79.33% size:25% FRESH MASA WITH CHOPPED CHAYA. 11:30.333 --> 11:32.433 align:start position:57.5% line:68.67% size:10% YES. OK. SO, YOU WANT ME TO FRY THEM 11:32.433 --> 11:33.966 align:start position:10% line:79.33% size:32.5% UNTIL THEY'RE NICE AND CRISP? 11:33.966 --> 11:35.600 align:start position:47.5% line:79.33% size:30% YES, PLEASE. OK. 11:35.600 --> 11:37.200 align:start position:50% line:84.67% size:35% IT'S VERY HOT. 11:37.200 --> 11:40.800 align:start position:10% line:79.33% size:67.5% PATI: HE'S MIXING CORN MASA WITH CHAYA LEAVES, 11:40.800 --> 11:44.466 align:start position:10% line:79.33% size:62.5% AND INSTEAD OF USING THEM TO MAKE TORTILLAS OR TAMALES, 11:44.466 --> 11:48.733 align:start position:10% line:79.33% size:65% HE'S MAKING THESE TOTOPOS, OR CHIPS. 11:48.733 --> 11:50.533 align:start position:10% line:79.33% size:30% SO, ROBERTO, TELL ME, WHEN 11:50.533 --> 11:52.266 align:start position:10% line:79.33% size:42.5% DID YOU FIND THAT YOU WANTED TO COOK? 11:52.266 --> 11:54.666 align:start position:40% line:84.67% size:42.5% UH, 27 YEARS OLD. 11:54.666 --> 11:56.433 align:start position:10% line:84.67% size:42.5% WHEN YOU WERE 27? 11:56.433 --> 11:58.200 align:start position:10% line:79.33% size:40% SO, YOU SWITCHED CAREERS LIKE ME. 11:58.200 --> 12:00.333 align:start position:50% line:79.33% size:32.5% I WASN'T VERY GOOD AT SCHOOL. 12:00.333 --> 12:02.666 align:start position:10% line:74% size:50% YOU WASN'T VERY GOOD IN SCHOOL? HA HA! [LAUGHS] 12:05.000 --> 12:06.933 align:start position:32.5% line:79.33% size:37.5% PATI: SO SIMPLE BUT SO PRETTY. 12:06.933 --> 12:08.500 align:start position:30% line:84.67% size:30% [BOTH LAUGH] 12:08.500 --> 12:10.000 align:start position:40% line:84.67% size:35% OH, SO CRISPY. 12:12.866 --> 12:15.833 align:start position:70% line:84.67% size:7.5% MM! 12:15.833 --> 12:18.266 align:start position:40% line:84.67% size:45% WHAT A GREAT IDEA. 12:18.266 --> 12:19.966 align:start position:20% line:68.67% size:7.5% HI. PATI: ROBERTO IS NOT THE ONLY ONE 12:19.966 --> 12:22.200 align:start position:20% line:79.33% size:42.5% WHO KNOWS HIS WAY AROUND THE KITCHEN. 12:22.200 --> 12:25.300 align:start position:22.5% line:79.33% size:47.5% HIS WIFE PAULA DOES A PRETTY GOOD JOB, TOO. 12:25.300 --> 12:27.333 align:start position:20% line:79.33% size:55% ONE OF HER SPECIALTIES IS A DISH OF 12:27.333 --> 12:30.433 align:start position:30% line:79.33% size:40% CANNELLINI BEANS AND LONGGANISA. 12:30.433 --> 12:32.400 align:start position:30% line:84.67% size:25% [SIZZLING] 12:32.400 --> 12:34.600 align:start position:40% line:10% size:42.5% IT'S KIND OF LIKE A YUCATECAN SAUSAGE. 12:34.600 --> 12:35.600 align:start position:10% line:10% size:15% RIGHT. YOU KNOW. 12:35.600 --> 12:36.600 align:start position:10% line:84.67% size:52.5% [INDISTINCT] CHORIZO. 12:36.600 --> 12:38.000 align:start position:57.5% line:79.33% size:10% YES. OH! AND IT 12:38.000 --> 12:40.200 align:start position:10% line:79.33% size:37.5% BREAKS INTO THE TINIEST OF CRUMBS. 12:40.200 --> 12:41.733 align:start position:40% line:79.33% size:30% [INDISTINCT] BREAK [INDISTINCT] 12:41.733 --> 12:42.900 align:start position:40% line:10% size:45% AND IT HAS ACHIOTE IN IT 12:42.900 --> 12:43.900 align:start position:40% line:10% size:50% AND A LOT OF SPICES. 12:43.900 --> 12:45.466 align:start position:10% line:10% size:25% MM. READY? 12:45.466 --> 12:47.166 align:start position:10% line:79.33% size:27.5% I'M BURNING YOUR LONGGANISA. 12:47.166 --> 12:48.733 align:start position:25% line:74% size:52.5% NO, IT'S [INDISTINCT] HA HA! 12:50.766 --> 12:52.200 align:start position:12.5% line:79.33% size:27.5% YOU CAN PUT A LITTLE BIT 12:52.200 --> 12:53.633 align:start position:10% line:84.67% size:60% OF THE CANNELLINI BEANS. 12:55.933 --> 12:58.066 align:start position:30% line:79.33% size:35% PATI: TO THAT, WE ADD RED ONION, 12:58.066 --> 13:00.433 align:start position:10% line:84.67% size:70% CHARRED [INDISTINCT] PEPPER, 13:00.433 --> 13:03.466 align:start position:10% line:84.67% size:72.5% CILANTRO, AND CHARRED TOMATO. 13:03.466 --> 13:05.166 align:start position:50% line:79.33% size:35% NOW, HOW WOULD YOU DESCRIBE 13:05.166 --> 13:06.833 align:start position:50% line:79.33% size:22.5% ROBERTO'S [INDISTINCT]? 13:06.833 --> 13:08.366 align:start position:10% line:10% size:70% HE'S SUCH A CREATIVE PERSON. 13:08.366 --> 13:10.566 align:start position:22.5% line:10% size:57.5% HE'S ALWAYS THINKING OF THE NEXT DISH. 13:10.566 --> 13:14.233 align:start position:10% line:10% size:70% WE COULD BE SITTING WATCHING THE MOST BEAUTIFUL SUNSET 13:14.233 --> 13:16.266 align:start position:20% line:10% size:50% AND HE WILL BE LIKE, "DON'T YOU THINK 13:16.266 --> 13:19.666 align:start position:17.5% line:10% size:65% THAT THE COLORS OF THE SUN LOOK LIKE A TOMATO?" 13:19.666 --> 13:21.133 align:start position:50% line:10% size:32.5% [PATI LAUGHS] 13:22.733 --> 13:23.766 align:start position:10% line:84.67% size:27.5% RIGHT HERE. 13:25.966 --> 13:29.233 align:start position:10% line:79.33% size:80% PATI: ROBERTO IS ONE OF THE MOST ACCLAIMED CHEFS OF THE CITY 13:29.233 --> 13:31.700 align:start position:12.5% line:84.67% size:77.5% AND OF MEXICO, BUT SOON ENOUGH, 13:31.700 --> 13:33.900 align:start position:10% line:84.67% size:67.5% HIS MOM AND HIS DAD COME IN 13:33.900 --> 13:37.166 align:start position:12.5% line:84.67% size:77.5% AND THEY ALSO KNOW HOW TO COOK. 13:37.166 --> 13:40.366 align:start position:10% line:79.33% size:55% ROBERT: WOW, LOOK AT-- THAT'S PERFECT, HUH? 13:40.366 --> 13:43.066 align:start position:30% line:79.33% size:55% PATI: THAT IS PERFECT. OH. 13:43.066 --> 13:45.133 align:start position:10% line:84.67% size:45% ROBERTO: HA HA HA! 13:45.133 --> 13:47.633 align:start position:40% line:79.33% size:45% THE VIEW FROM HERE IS SO PRETTY. 13:47.633 --> 13:48.433 align:start position:10% line:84.67% size:40% CUT [INDISTINCT] 13:48.433 --> 13:49.566 align:start position:40% line:79.33% size:35% YEAH, YOU WANT TO CUT-- 13:49.566 --> 13:51.133 align:start position:40% line:79.33% size:40% YOU KNOW WHAT? I WANT TO TAKE A BITE 13:51.133 --> 13:53.166 align:start position:40% line:79.33% size:17.5% OF THAT LITTLE CORNER. 13:53.166 --> 13:54.266 align:start position:12.5% line:79.33% size:27.5% THIS IS THE [INDISTINCT] 13:54.266 --> 13:57.333 align:start position:40% line:84.67% size:42.5% OH, LOOK AT THIS! 13:57.333 --> 13:59.633 align:start position:10% line:79.33% size:30% MAN: THIS IS CRISPY PIG. 13:59.633 --> 14:00.766 align:start position:10% line:84.67% size:45% THE CRISPY PIECES. 14:00.766 --> 14:02.666 align:start position:50% line:84.67% size:17.5% MM. MM. 14:02.666 --> 14:04.200 align:start position:10% line:84.67% size:25% SOME SALT. 14:05.100 --> 14:06.100 align:start position:40% line:84.67% size:47.5% PATI: AY, QUE RICO. 14:06.100 --> 14:07.600 align:start position:10% line:84.67% size:27.5% SOME SAUCE? 14:07.600 --> 14:10.733 align:start position:40% line:74% size:32.5% AH. I CAN'T-- I CAN'T STOP, I CAN'T STOP. 14:12.533 --> 14:15.166 align:start position:20% line:79.33% size:47.5% IT MAY BE DIFFERENT FOR DIFFERENT FAMILIES 14:15.166 --> 14:17.533 align:start position:10% line:79.33% size:75% IN DIFFERENT REGIONS OF MEXICO OR OUTSIDE OF MEXICO, 14:17.533 --> 14:22.600 align:start position:10% line:79.33% size:72.5% BUT I DO FEEL LIKE WHENEVER I MEET A MEXICAN AND THEIR FAMILY, 14:22.600 --> 14:28.200 align:start position:12.5% line:79.33% size:77.5% SUNDAY IS FAMILY DAY AND FAMILY DAY REVOLVES AROUND FOOD. 14:28.200 --> 14:31.366 align:start position:30% line:84.67% size:27.5% ALL: SALUT. 14:31.366 --> 14:33.900 align:start position:30% line:79.33% size:42.5% OH, AND THANK YOU SO MUCH FOR HAVING ME. 14:33.900 --> 14:35.466 align:start position:30% line:84.67% size:42.5% WITH YOUR FAMILY. 14:35.466 --> 14:36.966 align:start position:10% line:79.33% size:40% PAULA: THANK YOU FOR COMING. 14:36.966 --> 14:38.233 align:start position:37.5% line:84.67% size:25% THANK YOU. 14:38.233 --> 14:39.566 align:start position:40% line:84.67% size:45% SO, WHY THE FEAST? 14:39.566 --> 14:41.933 align:start position:40% line:79.33% size:32.5% IS THIS GONNA HAPPEN NEXT WEEK? 14:41.933 --> 14:43.433 align:start position:10% line:79.33% size:30% WOMAN: WELL, WE HOPE SO. 14:43.433 --> 14:45.233 align:start position:40% line:79.33% size:30% NEXT SUNDAY. EVERY SUNDAY. 14:45.233 --> 14:48.066 align:start position:40% line:74% size:40% THEN I THINK I'M GONNA COME BACK NEXT SUNDAY. 14:48.066 --> 14:49.533 align:start position:10% line:84.67% size:50% WOMAN: EVERY SUNDAY. 14:49.533 --> 14:51.766 align:start position:10% line:79.33% size:60% DELICIOUS, [INDISTINCT]. DELICIOUS. 15:02.466 --> 15:05.633 align:start position:22.5% line:79.33% size:57.5% PATI: SUNDAYS IN MERIDA ARE SO MUCH FUN, 15:05.633 --> 15:11.066 align:start position:10% line:79.33% size:75% AND SUNDAYS AT THE JINICH HOME ARE DELICIOUS. 15:11.066 --> 15:13.666 align:start position:20% line:10% size:52.5% AND I'M GOING TO MAKE PORK ENCHILADAS 15:13.666 --> 15:15.633 align:start position:20% line:10% size:60% WITH A MOLE VERDE SAUCE. 15:15.633 --> 15:18.333 align:start position:20% line:10% size:52.5% AND I'M GOING TO MAKE THE RUB OR MARINADE 15:18.333 --> 15:22.200 align:start position:10% line:84.67% size:72.5% THAT'S GONNA GO ON THAT PORK. 15:22.200 --> 15:24.533 align:start position:10% line:84.67% size:70% I HAVE SOME FRESH SAGE HERE, 15:24.533 --> 15:27.733 align:start position:27.5% line:79.33% size:35% AND SAGE LOVES THE COMPANY OF PORK. 15:32.866 --> 15:34.666 align:start position:12.5% line:84.67% size:77.5% NOW I'M GONNA CHOP SOME GARLIC. 15:36.100 --> 15:40.200 align:start position:20% line:79.33% size:52.5% I THINK FOR MEXICANS, MAKING AN ENCHILADA 15:40.200 --> 15:44.866 align:start position:22.5% line:79.33% size:57.5% IS THE MOST FESTIVE WAY TO HONOR A TORTILLA. 15:44.866 --> 15:48.366 align:start position:10% line:79.33% size:75% AND WE LOVE TO HAVE ENCHILADAS ON SUNDAY BECAUSE 15:48.366 --> 15:54.166 align:start position:22.5% line:79.33% size:57.5% IT IS THE VERY FILLING, SATISFYING, SUPER TASTY, 15:54.166 --> 15:58.233 align:start position:20% line:79.33% size:60% SAUCED-UP DISH THAT JUST HELPS US CLOSE THE WEEK 15:58.233 --> 16:02.033 align:start position:10% line:79.33% size:67.5% WHEN I MAKE THEM ON SUNDAYS IN A REALLY FESTIVE WAY. 16:03.633 --> 16:08.100 align:start position:10% line:79.33% size:55% I'M GOING TO ADD ABOUT 4 TABLESPOONS OF OLIVE OIL. 16:08.100 --> 16:12.100 align:start position:30% line:84.67% size:27.5% 1, 2, 3, 4. 16:12.100 --> 16:13.933 align:start position:20% line:84.67% size:45% THAT WAS A LONG 4. 16:13.933 --> 16:18.066 align:start position:20% line:79.33% size:62.5% AND THEN I'M GOING TO ADD ONE TEASPOON OF SALT. 16:21.666 --> 16:23.066 align:start position:20% line:84.67% size:55% FRESHLY GROUND PEPPER. 16:25.033 --> 16:28.866 align:start position:20% line:79.33% size:50% LOOKS YUMMY ALREADY. OK, NOW 16:28.866 --> 16:31.066 align:start position:30% line:79.33% size:42.5% I HAVE TWO POUNDS OF TENDERLOIN. 16:31.066 --> 16:36.600 align:start position:10% line:79.33% size:72.5% I LOVE THE TENDERLOIN BECAUSE IT'S FLAVORFUL, LEAN MEAT 16:36.600 --> 16:39.900 align:start position:20% line:84.67% size:52.5% THAT COOKS VERY FAST. 16:39.900 --> 16:42.566 align:start position:10% line:84.67% size:72.5% SO, I'M MAKING A SLIT SO THAT 16:42.566 --> 16:45.266 align:start position:30% line:84.67% size:42.5% THIS WET-RUB SALT 16:45.266 --> 16:49.566 align:start position:20% line:84.67% size:45% CAN GO EVERYWHERE. 16:49.566 --> 16:52.066 align:start position:30% line:84.67% size:25% MM. MM MM. 16:52.066 --> 16:57.133 align:start position:10% line:74% size:70% AND THEN YOU'RE GOING TO PUT ONE ON TOP OF THE OTHER LIKE THIS. 16:57.133 --> 17:00.166 align:start position:30% line:79.33% size:37.5% PRETTY? NOW I'M GOING TO SHOW YOU 17:00.166 --> 17:03.133 align:start position:10% line:84.67% size:75% HOW TO TIE THE PORK TENDERLOIN 17:03.133 --> 17:07.133 align:start position:10% line:79.33% size:70% SO THAT IT COOKS REALLY WELL AND STAYS TOGETHER. 17:07.133 --> 17:09.466 align:start position:10% line:84.67% size:75% I'M JUST MAKING A LITTLE LOOP, 17:09.466 --> 17:11.433 align:start position:20% line:79.33% size:37.5% AND THEN YOU'RE GONNA USE THIS LOOP 17:11.433 --> 17:15.166 align:start position:30% line:79.33% size:42.5% TO HAVE THE TWINE GO THROUGH IT. 17:15.166 --> 17:19.066 align:start position:20% line:79.33% size:52.5% AND THEN YOU'RE GONNA PUT THESE AT THE END. 17:19.066 --> 17:21.000 align:start position:20% line:84.67% size:55% YOU CAN PULL IT TIGHT. 17:22.466 --> 17:27.233 align:start position:10% line:79.33% size:65% AND EVERY ONE INCH, YOU'RE GONNA HOLD WITH YOUR FINGER 17:27.233 --> 17:28.566 align:start position:30% line:84.67% size:35% AND GO AROUND. 17:30.600 --> 17:34.500 align:start position:10% line:79.33% size:67.5% AND THEN YOU PULL THE TWINE TO THAT NEW CORNER. 17:36.433 --> 17:40.033 align:start position:10% line:79.33% size:60% WHEN YOU GET TO THE END, YOU GO TO THE OTHER SIDE... 17:43.000 --> 17:46.033 align:start position:20% line:84.67% size:50% AND THEN YOU TIE IT. 17:46.033 --> 17:47.533 align:start position:22.5% line:84.67% size:57.5% NOW, ISN'T THIS PRETTY? 17:47.533 --> 17:50.533 align:start position:10% line:79.33% size:65% I FEEL LIKE A PROFESSIONAL BUTCHER HERE. 17:50.533 --> 17:54.466 align:start position:20% line:74% size:60% NOW I'M GOING TO ADD TWO TABLESPOONS OF OLIVE OIL IN HERE. 17:57.366 --> 17:59.533 align:start position:20% line:79.33% size:50% AND THEN YOU'RE JUST GONNA BROWN THE MEAT 17:59.533 --> 18:02.500 align:start position:20% line:79.33% size:62.5% FOR ABOUT A MINUTE TO TWO PER SIDE. 18:02.500 --> 18:03.833 align:start position:30% line:84.67% size:25% [SIZZLING] 18:03.833 --> 18:06.100 align:start position:42.5% line:84.67% size:17.5% MM-HMM. 18:06.100 --> 18:09.000 align:start position:10% line:84.67% size:75% THIS IS EXACTLY WHAT YOU WANT. 18:09.000 --> 18:11.466 align:start position:20% line:79.33% size:37.5% SO, WE ARE JUST SEARING THE OUTSIDE 18:11.466 --> 18:13.933 align:start position:10% line:84.67% size:75% BUT NOT COOKING IT THOROUGHLY. 18:13.933 --> 18:17.066 align:start position:17.5% line:84.67% size:65% GONNA GIVE IT A LAST TURN. 18:19.500 --> 18:22.400 align:start position:30% line:79.33% size:42.5% I'M GOING TO POUR 3 CUPS OF WATER 18:22.400 --> 18:24.233 align:start position:10% line:84.67% size:70% STRAIGHT INTO THE CASSEROLE. 18:26.566 --> 18:30.100 align:start position:10% line:79.33% size:67.5% THE MEAT IS BROWN AND CRISP ON THE OUTSIDE, 18:30.100 --> 18:32.900 align:start position:20% line:79.33% size:60% BUT BY ADDING THE WATER, COVERING IT, 18:32.900 --> 18:34.566 align:start position:10% line:84.67% size:67.5% AND PUTTING IT IN THE OVEN, 18:34.566 --> 18:39.500 align:start position:10% line:79.33% size:80% THE MEAT IS GONNA FINISH COOKING IN A VERY MOIST AND TENDER WAY, 18:39.500 --> 18:44.533 align:start position:10% line:79.33% size:75% AND THE WATER IS GOING TO TURN INTO A VERY TASTY PORK BROTH 18:44.533 --> 18:47.100 align:start position:20% line:79.33% size:47.5% THAT IS GOING TO BE USED IN THE MOLE VERDE 18:47.100 --> 18:49.200 align:start position:20% line:79.33% size:55% THAT I'M GOING TO MAKE FOR THE ENCHILADAS. 18:49.200 --> 18:52.733 align:start position:30% line:79.33% size:40% SO, THE SAUCE IS GONNA MARRY THE FILLING. 18:54.533 --> 18:58.566 align:start position:22.5% line:79.33% size:52.5% IT GOES INTO THE OVEN AT 375 DEGREES FOR 30 MINUTES. 18:59.733 --> 19:01.733 align:start position:20% line:79.33% size:50% SO, WE'RE GONNA MAKE THE MOLE VERDE SAUCE. 19:01.733 --> 19:07.166 align:start position:10% line:79.33% size:67.5% I HAVE A POUND OF GORGEOUS, SHINY TOMATILLOS. 19:07.166 --> 19:10.333 align:start position:20% line:79.33% size:45% I'M GONNA PUT THEM RIGHT IN THIS POT. 19:10.333 --> 19:13.766 align:start position:20% line:79.33% size:40% I'M GOING TO ADD TWO GARLIC CLOVES. 19:13.766 --> 19:17.500 align:start position:10% line:79.33% size:62.5% AND THEN I'M GOING TO ADD TWO SERRANO CHILES. 19:17.500 --> 19:19.733 align:start position:30% line:79.33% size:40% COVER WITH WATER AND SIMMER AT MEDIUM HEAT 19:19.733 --> 19:22.966 align:start position:20% line:79.33% size:62.5% FOR ABOUT 8 TO 10 MINUTES UNTIL THEY'RE MUSHY. 19:22.966 --> 19:25.666 align:start position:20% line:79.33% size:55% NOW I'M GOING TO TOAST SOME PEPITAS. 19:25.666 --> 19:30.466 align:start position:22.5% line:74% size:52.5% YOU KNOW THE PEPITAS. IF YOU DON'T KNOW THE PEPITAS, GET TO KNOW THEM. 19:30.466 --> 19:33.466 align:start position:20% line:79.33% size:50% THEY ARE DELIGHTFUL. THEY ARE NUTTY, 19:33.466 --> 19:37.200 align:start position:20% line:79.33% size:55% CRUNCHY, SO WHOLESOME, VERY NUTRITIOUS. 19:37.200 --> 19:40.166 align:start position:30% line:84.67% size:40% MM. GREAT SNACK. 19:40.166 --> 19:43.000 align:start position:10% line:79.33% size:75% WHAT HAPPENS WHEN YOU USE THEM FOR A MOLE LIKE THIS 19:43.000 --> 19:46.033 align:start position:22.5% line:79.33% size:45% IS THAT IT BECOMES LIKE A VELVETY BACKDROP 19:46.033 --> 19:47.233 align:start position:30% line:84.67% size:32.5% TO THE SAUCE. 19:47.233 --> 19:50.933 align:start position:20% line:79.33% size:42.5% AND YOU KNOW WHEN THE PEPITAS ARE READY 19:50.933 --> 19:54.233 align:start position:20% line:74% size:62.5% WHEN YOU START HEARING... [POPPING] 19:54.233 --> 19:55.833 align:start position:20% line:84.67% size:52.5% THOSE POPPING SOUNDS. 19:55.833 --> 20:00.266 align:start position:10% line:79.33% size:70% I'M GOING TO ADD THE PEPITAS STRAIGHT INTO MY BLENDER 20:00.266 --> 20:03.966 align:start position:20% line:79.33% size:60% BECAUSE THEY'RE GONNA GO IN THE SAUCE. 20:03.966 --> 20:07.366 align:start position:27.5% line:79.33% size:35% TO THAT, I ADD FRESH LETTUCE LEAVES, 20:07.366 --> 20:09.833 align:start position:10% line:79.33% size:62.5% A CUP OF COARSELY-CHOPPED PARSLEY, 20:09.833 --> 20:13.133 align:start position:20% line:79.33% size:50% AND A CUP AND A HALF OF CILANTRO. 20:13.133 --> 20:15.300 align:start position:10% line:84.67% size:75% AND I THINK THE PORK IS READY. 20:17.400 --> 20:18.966 align:start position:40% line:84.67% size:7.5% MM. 20:18.966 --> 20:26.333 align:start position:12.5% line:79.33% size:77.5% I'M GOING TO LEAVE MY MEAT HERE ON THE CUTTING BOARD TO REST. 20:26.333 --> 20:32.333 align:start position:12.5% line:79.33% size:62.5% BUT I'M GOING TO USE THIS SAGE AND GARLIC PORK BROTH 20:32.333 --> 20:36.533 align:start position:10% line:84.67% size:72.5% TO PUREE MY MOLE VERDE SAUCE. 20:36.533 --> 20:39.266 align:start position:20% line:79.33% size:45% NOW THE TOMATILLOS SHOULD BE READY, 20:39.266 --> 20:43.100 align:start position:22.5% line:79.33% size:57.5% AND NOW THE MUSHY TEST. SUPER MUSHY. 20:43.100 --> 20:45.200 align:start position:20% line:79.33% size:50% SO, I'M GOING TO ADD ALL OF THE TOMATILLOS. 20:48.033 --> 20:50.966 align:start position:30% line:79.33% size:37.5% THEN I'M ADDING THE TWO GARLIC CLOVES, 20:50.966 --> 20:54.933 align:start position:20% line:84.67% size:60% THE SERRANO CHILE, SALT, 20:54.933 --> 20:57.066 align:start position:30% line:79.33% size:40% AND A HALF A CUP OF CHOPPED ONION. 20:59.166 --> 21:02.166 align:start position:30% line:84.67% size:25% [WHIRRING] 21:02.166 --> 21:08.400 align:start position:20% line:79.33% size:50% NOW I'M GOING TO ADD A TABLESPOON OR SO OF OIL 21:08.400 --> 21:12.666 align:start position:20% line:79.33% size:60% BECAUSE I WANT TO SEASON MY MOLE VERDE. 21:16.533 --> 21:22.666 align:start position:10% line:79.33% size:72.5% IT SMELLS INCREDIBLE IN HERE. IT SMELLS GREEN AND FRESH 21:22.666 --> 21:25.266 align:start position:22.5% line:84.67% size:57.5% AND RICH AND BOUNTIFUL. 21:25.266 --> 21:27.000 align:start position:10% line:84.67% size:67.5% THAT'S WHAT IT SMELLS LIKE. 21:27.000 --> 21:29.366 align:start position:20% line:79.33% size:42.5% OK, NOW I'M GOING TO PARTIALLY COVER, 21:29.366 --> 21:33.366 align:start position:20% line:79.33% size:60% AND I'M GONNA COOK THESE FOR 7 TO 8 MINUTES. 21:33.366 --> 21:35.466 align:start position:20% line:79.33% size:45% AND THEN I'M GONNA DO MY GARNISH, 21:35.466 --> 21:39.300 align:start position:10% line:79.33% size:72.5% AND MY GARNISH IS GOING TO BE A RADISH PICKLE. 21:39.300 --> 21:41.300 align:start position:10% line:84.67% size:72.5% IT'S A CRUNCHY RADISH PICKLE. 21:41.300 --> 21:46.633 align:start position:10% line:79.33% size:67.5% SO, I HAVE LIKE 10 RADISHES THAT I CUT INTO... 21:46.633 --> 21:48.200 align:start position:27.5% line:84.67% size:45% MM, LITTLE STICKS. 21:48.200 --> 21:53.400 align:start position:17.5% line:79.33% size:50% NOW I'M GOING TO ADD FRESHLY-SQUEEZED LIME JUICE 21:53.400 --> 21:57.400 align:start position:22.5% line:84.67% size:57.5% AND SALT AND OLIVE OIL. 21:57.400 --> 22:00.200 align:start position:20% line:79.33% size:32.5% THEY'RE GOING TO LIGHTLY PICKLE, 22:00.200 --> 22:02.833 align:start position:30% line:79.33% size:42.5% AND THEY'RE GOING TO BE DELIGHTFUL. 22:02.833 --> 22:05.733 align:start position:22.5% line:79.33% size:57.5% VERY SIMPLE, AND YOU'RE GONNA SEE HOW GORGEOUS 22:05.733 --> 22:09.600 align:start position:12.5% line:79.33% size:72.5% IT IS GOING TO LOOK ON TOP OF THE ENCHILADAS WITH MOLE VERDE, 22:09.600 --> 22:13.366 align:start position:20% line:79.33% size:62.5% AND IT'S ALSO GOING TO BE A VERY FRESH CONTRAST 22:13.366 --> 22:15.766 align:start position:20% line:84.67% size:55% TO THE HOT ENCHILADAS. 22:15.766 --> 22:20.066 align:start position:10% line:79.33% size:75% NOT HOT AS IN SPICY, HOT AS IN HOT TEMPERATURE. 22:20.066 --> 22:23.433 align:start position:20% line:79.33% size:60% MY PORK HAS HAD A CHANCE TO SIT AND REST, 22:23.433 --> 22:28.666 align:start position:10% line:79.33% size:70% SO, NOW I'M GOING TO DICE IT IN SMALL BITES. 22:28.666 --> 22:30.066 align:start position:32.5% line:84.67% size:37.5% SEE HOW PRETTY? 22:33.866 --> 22:34.866 align:start position:10% line:84.67% size:30% BOY: HI, MA. 22:34.866 --> 22:36.633 align:start position:50% line:84.67% size:30% HI, MI AMOR. 22:36.633 --> 22:38.300 align:start position:50% line:79.33% size:22.5% [SPEAKING SPANISH] 22:38.300 --> 22:40.933 align:start position:40% line:79.33% size:25% I'M MAKING THE PORK ENCHILADAS. 22:40.933 --> 22:42.200 align:start position:40% line:84.67% size:50% YEAH, PEEK IN THERE. 22:45.033 --> 22:47.233 align:start position:10% line:74% size:22.5% OH, YEAH. HA! 22:47.233 --> 22:52.900 align:start position:10% line:79.33% size:40% I NEED YOUR HELP IN PREPPING THE TORTILLAS. 22:52.900 --> 22:56.400 align:start position:12.5% line:79.33% size:77.5% WE'RE GONNA FRY THOSE TORTILLAS FOR A FEW SECONDS ON EACH SIDE. 23:02.000 --> 23:03.400 align:start position:10% line:84.67% size:42.5% I'M A PROUD MAMA. 23:05.333 --> 23:10.000 align:start position:10% line:79.33% size:75% NEXT, THE TORTILLAS GET COATED IN THE MOLE VERDE. 23:10.000 --> 23:11.400 align:start position:40% line:84.67% size:45% [SPEAKING SPANISH] 23:12.600 --> 23:14.500 align:start position:50% line:84.67% size:20% PERFECT. 23:14.500 --> 23:18.166 align:start position:10% line:79.33% size:57.5% FILL THE TORTILLAS WITH THAT TASTY PORK TENDERLOIN 23:18.166 --> 23:20.566 align:start position:20% line:84.67% size:47.5% AND FOLD THEM OVER. 23:20.566 --> 23:23.200 align:start position:40% line:79.33% size:50% OK, SO, YOU CONTINUE AND I CONTINUE. 23:25.500 --> 23:29.100 align:start position:10% line:79.33% size:57.5% THIS IS MY FAVORITE WAY TO SPEND SUNDAY AFTERNOONS-- 23:29.100 --> 23:31.266 align:start position:12.5% line:84.67% size:77.5% COOKING AND EATING WITH FAMILY. 23:32.333 --> 23:34.300 align:start position:35% line:79.33% size:30% POUR AS MUCH MOLE SAUCE 23:34.300 --> 23:36.033 align:start position:40% line:79.33% size:42.5% AS YOU WOULD WANT ON THE ENCHILADA. 23:36.033 --> 23:38.666 align:start position:40% line:79.33% size:40% I LOVE IT WITH A LOT, SO, GO FOR IT. 23:38.666 --> 23:40.366 align:start position:50% line:84.67% size:30% MM MM MM MM. 23:40.366 --> 23:41.466 align:start position:40% line:79.33% size:42.5% SO, NOW I'M GONNA TOP THEM 23:41.466 --> 23:43.466 align:start position:40% line:79.33% size:37.5% WITH THE RADISH PICKLE. 23:45.100 --> 23:47.166 align:start position:40% line:74% size:27.5% RUN AND GET [INDISTINCT] AND TUS HERMANOS 23:47.166 --> 23:49.000 align:start position:37.5% line:74% size:20% AND I'LL FINISH PLATING. OK. 23:56.700 --> 23:58.266 align:start position:50% line:79.33% size:35% SAMI HELPED ME ASSEMBLE 23:58.266 --> 24:01.033 align:start position:50% line:74% size:20% THE PORK TENDERLOIN ENCHILADAS 24:01.033 --> 24:02.566 align:start position:50% line:84.67% size:40% WITH MOLE VERDE. 24:02.566 --> 24:03.900 align:start position:40% line:84.67% size:45% [SPEAKING SPANISH] 24:03.900 --> 24:05.333 align:start position:10% line:10% size:45% [SPEAKING SPANISH] 24:05.333 --> 24:06.666 align:start position:40% line:10% size:12.5% YEAH. 24:06.666 --> 24:08.033 align:start position:40% line:10% size:45% [SPEAKING SPANISH] 24:10.033 --> 24:12.266 align:start position:60% line:84.67% size:15% READY? 24:12.266 --> 24:14.400 align:start position:50% line:79.33% size:35% PATI: ROBERTO. HA HA! 24:16.966 --> 24:19.133 align:start position:40% line:79.33% size:47.5% BOY: THE ENCHILADAS ARE REALLY GOOD. 24:19.133 --> 24:20.466 align:start position:10% line:79.33% size:40% BOY 2: NORMALLY, IT'S LIKE ALL SAUCE. 24:20.466 --> 24:22.733 align:start position:32.5% line:79.33% size:30% PATI: HA HA! YEAH, YOU GUYS HAVE TO 24:22.733 --> 24:25.533 align:start position:27.5% line:79.33% size:47.5% STOP ME FROM ADDING MORE SAUCE INTO THE ENCHILADAS. 24:28.233 --> 24:30.433 align:start position:25% line:79.33% size:50% WHAT'S YOUR FAVORITE DAY OF THE WEEK? 24:30.433 --> 24:31.733 align:start position:50% line:84.67% size:30% MM, TUESDAY. 24:31.733 --> 24:33.900 align:start position:10% line:79.33% size:22.5% SATURDAY. SATURDAY. 24:33.900 --> 24:35.133 align:start position:30% line:84.67% size:30% WHY TUESDAY? 24:35.133 --> 24:36.466 align:start position:10% line:79.33% size:30% I DON'T HAVE THAT MUCH HOMEWORK. 24:36.466 --> 24:37.866 align:start position:50% line:79.33% size:40% I LIKE SATURDAYS THE BEST 24:37.866 --> 24:40.333 align:start position:50% line:79.33% size:32.5% BECAUSE I GET TO BEAT UP ON 24:40.333 --> 24:42.066 align:start position:50% line:79.33% size:32.5% ALL 3 OF THEM IN SQUASH. 24:42.066 --> 24:43.666 align:start position:40% line:10% size:37.5% SO, THIS IS OUR SUNDAYS HERE, 24:43.666 --> 24:45.100 align:start position:40% line:10% size:32.5% WHICH I LOVE, 24:45.100 --> 24:46.733 align:start position:27.5% line:10% size:47.5% AND I'M REMEMBERING THE SUNDAY 24:46.733 --> 24:48.266 align:start position:30% line:10% size:57.5% THAT I SPENT IN MERIDA. 24:48.266 --> 24:51.033 align:start position:30% line:10% size:42.5% THEY HAVE SO MUCH GOING ON. 24:51.033 --> 24:52.866 align:start position:25% line:10% size:50% BUT I THINK THE MOST IMPORTANT THING 24:52.866 --> 24:55.233 align:start position:27.5% line:10% size:32.5% ABOUT SUNDAYS IN MERIDA WAS THAT 24:55.233 --> 24:58.800 align:start position:27.5% line:10% size:40% EVERYBODY SPENDS THEIR SUNDAYS WITH THEIR FAMILY, 24:58.800 --> 25:00.066 align:start position:30% line:10% size:42.5% WHICH WE DO, TOO. 25:00.066 --> 25:01.966 align:start position:30% line:10% size:57.5% BUT INSTEAD OF DOING IT ALL IN SPANISH, 25:01.966 --> 25:03.266 align:start position:30% line:10% size:55% WE DO IT IN SPANGLISH. 25:22.833 --> 25:26.300 align:start position:20% line:10% size:42.5% PATI: FOR RECIPES AND INFORMATION FROM THIS EPISODE AND MORE, 25:26.300 --> 25:30.066 align:start position:20% line:10% size:52.5% VISIT PATIJINICH.COM, AND CONNECT. 25:30.066 --> 25:31.933 align:start position:10% line:10% size:72.5% FIND ME ON FACEBOOK, TWITTER, 25:31.933 --> 25:33.566 align:start position:20% line:10% size:60% INSTAGRAM, AND PINTEREST 25:33.566 --> 25:34.966 align:start position:32.5% line:10% size:37.5% AS PATI JINICH. 25:34.966 --> 25:37.733 align:start position:10% line:10% size:65% ANNOUNCER: "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY... 25:41.766 --> 25:45.066 align:start position:20% line:79.33% size:52.5% WOMAN: A PLACE THAT'S A FEW HOURS AWAY. 25:47.700 --> 25:50.733 align:start position:20% line:79.33% size:45% A PLACE THAT MOVES AT A DIFFERENT PACE. 25:54.266 --> 25:57.700 align:start position:30% line:79.33% size:30% A PLACE THAT TRAVELS BACK IN TIME. 26:01.066 --> 26:03.533 align:start position:20% line:84.67% size:62.5% A PLACE THAT IS CAMPECHE. 26:04.566 --> 26:06.166 align:start position:40% line:84.67% size:22.5% CAMPECHE. 26:06.166 --> 26:08.066 align:start position:20% line:84.67% size:55% LIVE IT TO BELIEVE IT. 26:08.066 --> 26:10.700 align:start position:20% line:10% size:35% MAN: LA MORENA CHILES AND SAUCES, 26:10.700 --> 26:12.800 align:start position:20% line:10% size:62.5% AUTHENTIC MEXICAN FLAVOR. 26:12.800 --> 26:15.900 align:start position:22.5% line:10% size:45% WOMAN: INTRODUCING FUD CAMPIRANO MEXICAN CHEESES 26:15.900 --> 26:17.633 align:start position:10% line:10% size:65% WITH RESEALABLE PACKAGING. 26:19.533 --> 26:21.666 align:start position:22.5% line:79.33% size:42.5% MAN: THE NATIONAL AGRICULTURAL COUNCIL... 26:23.633 --> 26:24.733 align:start position:30% line:84.67% size:25% MEXBEST... 26:26.666 --> 26:27.733 align:start position:40% line:84.67% size:15% AND... 26:27.733 --> 26:30.133 align:start position:32.5% line:79.33% size:37.5% THE MINISTRY OF AGRICULTURE, LIVESTOCK, 26:30.133 --> 26:32.766 align:start position:20% line:79.33% size:45% RURAL DEVELOPMENT, FISHERIES, AND FOOD, 26:32.766 --> 26:42.733 align:start position:10% line:79.33% size:80% PROUD TO SUPPORT "PATI'S MEXICAN TABLE" ON PUBLIC TELEVISION.