WEBVTT

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PATI: CALM,

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PEACEFUL,

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CHARMING...

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CELESTUN--

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A TINY SEASIDE TOWN

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WHERE THE BEACHES
ARE NEVER CROWDED

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AND THE WATER ALWAYS CALM.

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PEOPLE COME FROM
ALL OVER THE WORLD TO TAKE IN

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THE NATURAL BEAUTY OF THE
BIGGEST ATTRACTION:

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THE NATIVE PINK FLAMINGOS.

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OH, LOOK!
SO BEAUTIFUL!

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BUT CELESTUN
IS SO MUCH MORE--A QUIET TOWN

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RICH WITH CHARACTERS, AND
A BOUNTY OF SOME OF THE MOST

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DIVERSE AND EXOTIC SEAFOOD
IN ALL OF THE YUCATAN.

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WE'RE GONNA ADD...
SOME MEZCAL.

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MY GUIDE--ONE OF
MY GOOD FRIENDS,

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ACCLAIMED CHEF PEDRO EVIA.

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LATER, I'LL RE-CREATE THE
SEASIDE FEELING WITH FLAVORS

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IN MY OWN KITCHEN.

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MAN: ♪ DAME, DAME ♪

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♪ DAME TU CHOCOLATÉ ♪

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♪ DAME, DAME ♪

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♪ DAME TU PILONCILLO ♪

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♪ DAME, DAME ♪

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♪ DAME CAFÉ CALIENTÉ ♪

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♪ DAME, DAME ♪

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♪ DAME TU CORAZÓN ♪

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

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THE MINISTRY OF AGRICULTURE,
LIVESTOCK, RURAL DEVELOPMENT,
FISHERIES, AND FOOD...

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MEXBEST...

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AND...

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THE NATIONAL
AGRICULTURAL COUNCIL.

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FUD BRAND MEATS,
WITH TRADITIONAL MEXICAN FLAVOR.

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LA MORENA CHILES AND SAUCES,
AUTHENTIC MEXICAN FLAVOR.

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ALWAYS CONNECTED.

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DISCONNECT...

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AND FEEL THE MOMENT.

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YEAH!

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[LAUGHING]

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POOLS OF CLEAR WATER...

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UNEXPECTED TASTES...

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AND PLACES YOU'VE NEVER BEEN.

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CANCUN.
LIVE IT TO BELIEVE IT.

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PATI, VOICE-OVER: I LOVE
AN ADVENTURE-- NEW PLACES--

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HIDDEN CULINARY TREASURES.

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SO WHEN I ARRIVED IN THE
YUCATAN, I KNEW WHO TO CALL--

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MY GOOD FRIEND PEDRO EVIA.

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PEDRO IS A CELEBRATED CHEF,

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OWNER OF THE RENOWNED RESTAURANT
KUUK IN MERIDA,

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LOVER OF ALL THINGS YUCATAN,

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AND PASSIONATE
AMBASSADOR FOR THE REGION.

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WHEN I TOLD HIM I WAS COMING,
PEDRO INSISTED ON SHOWING ME

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A WONDERFUL LITTLE TOWN AN HOUR
FROM MERIDA CALLED CELESTUN.

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I KNEW I WAS IN FOR A TREAT.

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PEDRO!
WELCOME TO CELESTUN.

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I'VE NEVER BEEN
TO CELESTUN.

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WELL, YOU'RE GONNA
LEARN ABOUT IT.

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CELESTUN IS A FISHING VILLAGE,
VERY CUTE.

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IT HAS A MAIN TOWN SQUARE

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AND THE CUTEST LITTLE TAXIS
THAT TAKE YOU EVERYWHERE,

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GREAT RESTAURANTS,
AND A TON OF FLAMINGOS.

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PATI, VOICE-OVER:
MOST OF THE TOWN'S ECONOMY
DEPENDS ON THE THRIVING

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FLAMINGO TOURISM INDUSTRY.

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PEDRO ARRANGED FOR US TO TAKE

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A BOAT TOUR LATER,
BUT FIRST WE NEED TO EAT.

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PATI: SO, WHERE
ARE WE GOING?

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I HAVE BEEN COMING HERE
SINCE I WAS A KID.

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AND EVERY TIME
I BRING SOMEBODY

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OR COME WITH THE FAMILY
TO CELESTUN,

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WE ALWAYS COME HERE
TO LOS PAMPANOS.

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PATI, VOICE-OVER: LOS PAMPANOS
IS ONE OF THE MOST POPULAR
RESTAURANTS IN CELESTUN.

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WITH A PRIME LOCATION RIGHT
ON THE BEACH AND A LOOK

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AT THE FRESH INGREDIENTS BEING
COOKED UP IN THE KITCHEN,

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IT'S EASY TO SEE WHY.

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PATI: TELL ME A LITTLE BIT
ABOUT CELESTUN.

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'CAUSE I HADN'T EVEN
HEARD ABOUT IT,
AND I'M FROM MEXICO.

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WELL,
CELESTUN IS LOVELY,

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LIKE OUR MOST
PRECIOUS TREASURE,
YOU KNOW--

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YEAH.
A FISHERMAN'S TOWN.

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I WAS LOOKING AT
ALL OF THE BOATS.
YES, OF COURSE.

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THEY WILL BRING THE
FISHES JUST RIGHT
FROM THE BEACH.

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PATI, VOICE-OVER: FOR
OVER 30 YEARS, THOSE BOATS

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HAVE BEEN DELIVERING
THAT FRESH FISH INTO

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THE HANDS OF CHEF,
OWNER AND INSPIRATION TO WOMEN

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EVERYWHERE--CHEF HILDA.

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PATI: ONE OF THE THINGS
THAT I REALLY ADMIRE ABOUT HER--

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THE WAY HER STAFF
AND HER TEAM TALKS TO HER.

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YOU CAN TELL THAT
THEY LOVE AND RESPECT HER.

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I THINK THAT IS SOMETHING
HARD TO ACHIEVE

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WHEN YOU'RE A WOMAN
IN THE FIELD.

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PATI, VOICE-OVER:
ONE OF HER MOST CELEBRATED
RECIPES, HER CARPACCIO,

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IS MADE WITH ELEGANTLY
SLICED SEA SNAILS

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FISHED RIGHT OFF
THE COAST THAT MORNING.

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ONION...

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CILANTRO...

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SALT, PEPPER...

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FRESH CITRUS...

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AND A DRIZZLE OF OLIVE OIL.

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A TRUE DELICACY.

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MMM!

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SO THE TEXTURE
IS SIMILAR TO CONCH.

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IT'S CHEWY AND RUBBERY
BUT A LITTLE BIT SWEET.

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ONCE YOU START EATING IT,

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IT STARTS, LIKE,
MELTING IN YOUR MOUTH.

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MM-HMM. IT'S AMAZING.

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AMAZING!

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PATI, VOICE-OVER: CHEF HILDA
WAS TAKING US ON A FABULOUS

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AND UNUSUAL FRESH-OFF-THE-BOAT
SEAFOOD ADVENTURE,

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FROM SEA SNAILS TO FISH EGGS--
IN THIS CASE MULLET ROE.

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THE TASTE OF MULLET ROE IS
VERY OCEANY AND INTENSE--

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STRONG AND FISHY,
WITH A SMOKED UNDERTONE.

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AND I ABSOLUTELY ADORE THE WAY
CHEF HILDA PREPARES IT.

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IT'S CALLED
HUEVA CON HUEVOS--

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MULLET ROE AND EGGS.

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SHE SIMMERS SOME TOMATO SALSA,

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ADDS THE EGGS,

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AND FINALLY PUTS IT ALL TOGETHER
TO MAKE A TRULY UNIQUE DISH.

05:46.133 --> 05:47.433 align:start position:20% line:84.67% size:10%
MMM!

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THIS IS SO DELICIOUS.

05:48.700 --> 05:50.800 align:start position:10% line:79.33% size:32.5%
SO IT'S HUEVA
WITH HUEVOS, RIGHT?

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HUEVA WITH HUEVOS, YEAH.

05:52.200 --> 05:55.800 align:start position:10% line:79.33% size:50%
HA HA HA! I FIND THE
TEXTURE OF THE MULLET ROE

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BE ONE OF THE MOST
IRRESISTIBLE THINGS.

05:58.966 --> 06:02.300 align:start position:10% line:79.33% size:35%
AS A MEXICANA,
I CAN'T RESIST.

06:02.300 --> 06:03.533 align:start position:20% line:84.67% size:10%
MMM!

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HILDA.

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[SPEAKING SPANISH]

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[SPEAKING SPANISH]

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PATI: I LOVE MEETING CHEFS,

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BUT WHEN I RUN INTO
A WOMAN CHEF,

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I JUST--I FEEL SO PROUD!

06:14.800 --> 06:17.033 align:start position:10% line:79.33% size:60%
SO YOU'RE FROM CELESTUN?
[SPEAKING SPANISH]

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SI.

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HOW WOULD YOU DEFINE
THE PEOPLE AND THE FOOD...

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[SPEAKING SPANISH]

06:33.666 --> 06:36.933 align:start position:10% line:74% size:52.5%
SO, TALK ABOUT LOCAL!
EVERYTHING'S LOCAL.

06:42.666 --> 06:44.066 align:start position:10% line:79.33% size:32.5%
SO IT'S TRUE.
I'VE SEEN IT.

06:44.066 --> 06:47.600 align:start position:10% line:79.33% size:45%
PEOPLE HERE ARE SO
FRIENDLY AND GIVING,

06:47.600 --> 06:49.700 align:start position:10% line:79.33% size:55%
AND THEY WANT TO SHARE
AND THEY WANT TO TEACH YOU.

06:49.700 --> 06:51.700 align:start position:40% line:79.33% size:32.5%
WELL, THIS IS
THE PERFECT EXAMPLE.

06:51.700 --> 06:55.300 align:start position:10% line:79.33% size:50%
THE PERFECT EXAMPLE.
THEN YOUR FOOD EVEN MORE.

06:55.300 --> 06:56.866 align:start position:10% line:84.67% size:45%
[SPEAKING SPANISH]

07:03.633 --> 07:05.033 align:start position:22.5% line:79.33% size:42.5%
PATI, VOICE-OVER:
USUALLY, WHEN I TRAVEL,

07:05.033 --> 07:07.500 align:start position:20% line:79.33% size:42.5%
I LIKE TO GET OFF
THE BEATEN PATH,

07:07.500 --> 07:10.200 align:start position:10% line:79.33% size:70%
BUT SOMETIMES THERE'S A GOOD
REASON THE GUIDE BOOK TOURS

07:10.200 --> 07:11.700 align:start position:32.5% line:84.67% size:37.5%
ARE SO POPULAR.

07:11.700 --> 07:13.133 align:start position:10% line:84.67% size:45%
[SPEAKING SPANISH]

07:13.133 --> 07:17.166 align:start position:20% line:79.33% size:70%
EVERY DAY, BETWEEN 20 AND 30
BOATS WAIT FOR TOURISTS,

07:17.166 --> 07:20.666 align:start position:10% line:79.33% size:75%
EAGER TO TAKE A 20-MINUTE RIDE
FOR A RARE VIEW...

07:20.666 --> 07:23.066 align:start position:20% line:79.33% size:55%
TO SEE THOSE FLAMINGOS
IN THE WILD.

07:24.266 --> 07:28.200 align:start position:22.5% line:79.33% size:57.5%
THIS IS A FIRST FOR ME.
FOR PEDRO? NOT SO MUCH.

07:28.200 --> 07:29.866 align:start position:30% line:84.67% size:55%
HOW OFTEN DO YOU COME?

07:29.866 --> 07:33.766 align:start position:10% line:84.67% size:62.5%
UM...8 TIMES...IN A YEAR?

07:33.766 --> 07:35.266 align:start position:30% line:84.67% size:55%
SO ALMOST EVERY MONTH.

07:35.266 --> 07:36.800 align:start position:10% line:84.67% size:47.5%
ALMOST EVERY MONTH.

07:36.800 --> 07:38.733 align:start position:12.5% line:79.33% size:77.5%
PATI, VOICE-OVER: THE BOAT TOUR
TO THE FLAMINGOS IS ONE

07:38.733 --> 07:41.000 align:start position:20% line:79.33% size:47.5%
OF THE MOST POPULAR
ATTRACTIONS IN THE YUCATAN,

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BUT WHEN YOU GO WITH PEDRO,
YOU GET TO TAKE
A FEW SCENIC DETOURS.

07:46.000 --> 07:51.533 align:start position:32.5% line:74% size:45%
PEDRO: YOU CAN SEE
THE MANGROVE IN HERE,
THIS, UH, TUNNEL.

07:51.533 --> 07:55.533 align:start position:10% line:84.67% size:55%
THIS IS SO...PEACEFUL.

07:55.533 --> 07:57.666 align:start position:10% line:84.67% size:45%
IT'S SO BEAUTIFUL.

07:57.666 --> 08:01.133 align:start position:10% line:68.67% size:37.5%
THE AIR CHANGED
ONCE WE GOT IN HERE--
[THROATY CALL]

08:01.133 --> 08:03.166 align:start position:10% line:84.67% size:45%
WHAT'S THAT SOUND?

08:05.533 --> 08:07.200 align:start position:40% line:79.33% size:25%
THAT'S A--
THAT'S AN ENGINE.

08:07.200 --> 08:09.166 align:start position:30% line:84.67% size:25%
[LAUGHTER]

08:13.533 --> 08:16.266 align:start position:10% line:79.33% size:50%
PEDRO: YES, THERE IS
A BUNCH OF THEM.

08:16.266 --> 08:17.866 align:start position:50% line:84.67% size:20%
OH, WOW!

08:20.700 --> 08:22.633 align:start position:40% line:79.33% size:37.5%
AND HOW--HOW IS
THEIR BEHAVIOR?

08:22.633 --> 08:24.700 align:start position:40% line:79.33% size:42.5%
ARE THEY FRIENDLY
TO PEOPLE?

08:24.700 --> 08:27.900 align:start position:10% line:79.33% size:55%
WHY? ARE YOU AFRAID OF
AN ATTACK OF THE FLAMINGOS?

08:27.900 --> 08:29.133 align:start position:37.5% line:84.67% size:25%
HA HA! NO.

08:29.133 --> 08:31.000 align:start position:40% line:84.67% size:47.5%
THEY LOOK ADORABLE.

08:31.000 --> 08:33.066 align:start position:27.5% line:79.33% size:42.5%
PATI, VOICE-OVER:
IN THE FALL AND WINTER MONTHS,

08:33.066 --> 08:37.066 align:start position:10% line:79.33% size:72.5%
FLAMINGOS MIGRATE TO CELESTUN
FOR BREEDING AND FEEDING.

08:37.066 --> 08:41.533 align:start position:10% line:79.33% size:60%
THE WATERS OF CELESTUN'S
MANGROVES ARE SWEET AND CLEAR,

08:41.533 --> 08:44.700 align:start position:22.5% line:79.33% size:47.5%
PERFECT FOR FINDING
THEIR FAVORITE MEAL--SHRIMP.

08:44.700 --> 08:47.266 align:start position:20% line:84.67% size:60%
LOTS AND LOTS OF SHRIMP.

08:47.266 --> 08:49.166 align:start position:20% line:74% size:55%
[MAN SPEAKING SPANISH]

08:53.700 --> 08:56.200 align:start position:10% line:79.33% size:32.5%
THE FLAMINGOS
ARE BORN WHITE?

08:56.200 --> 08:57.700 align:start position:30% line:84.67% size:25%
MAN: YEAH.

08:57.700 --> 09:00.266 align:start position:10% line:10% size:50%
AND THEN HOW DO THEY
GET TO BE THAT PINK?

09:00.266 --> 09:01.800 align:start position:22.5% line:10% size:57.5%
THEY EAT SHRIMP LARVAE.

09:01.800 --> 09:03.433 align:start position:20% line:10% size:42.5%
THE SHRIMP LARVAE
IS RICH IN CAROTENE

09:03.433 --> 09:04.900 align:start position:10% line:10% size:75%
FOR THE PINK-COLORED FLAMINGO.

09:04.900 --> 09:08.633 align:start position:22.5% line:79.33% size:57.5%
PATI: I THINK FLAMINGOS
TRULY ARE A TESTAMENT

09:08.633 --> 09:11.633 align:start position:20% line:79.33% size:40%
TO THE SAYING OF
"YOU ARE WHAT YOU EAT"

09:11.633 --> 09:14.800 align:start position:12.5% line:84.67% size:77.5%
BECAUSE THEY START SUPER WHITE,

09:14.800 --> 09:17.133 align:start position:30% line:79.33% size:42.5%
AND THEN THEY EAT
THE PINK SHRIMP

09:17.133 --> 09:21.900 align:start position:17.5% line:79.33% size:65%
AND THEN THEY BECOME THESE
DEEP-PINK, GORGEOUS ANIMAL.

09:21.900 --> 09:23.666 align:start position:10% line:84.67% size:22.5%
OH, LOOK!

09:23.666 --> 09:26.700 align:start position:10% line:84.67% size:32.5%
SO BEAUTIFUL.

09:26.700 --> 09:30.133 align:start position:10% line:84.67% size:57.5%
THEY LAND SO ELEGANTLY.

09:30.133 --> 09:32.700 align:start position:20% line:79.33% size:52.5%
SO HAVE THE FLAMINGOS
EVER BEEN HUNTED TO BE EATEN?

09:32.700 --> 09:34.000 align:start position:10% line:79.33% size:30%
MAN: MM-MMM.
NO.

09:34.000 --> 09:36.200 align:start position:10% line:10% size:47.5%
NO. ALL THE PEOPLES
HERE IS FOR THE--

09:36.200 --> 09:38.300 align:start position:25% line:79.33% size:52.5%
TO SEE THE FLAMINGOS.
YEAH.

09:38.300 --> 09:40.700 align:start position:40% line:79.33% size:30%
SO TODAY AND
THROUGHOUT HISTORY,

09:40.700 --> 09:43.700 align:start position:37.5% line:74% size:47.5%
FLAMINGOS HAVE BEEN
RESPECTED AND--
YES.

09:43.700 --> 09:45.100 align:start position:40% line:79.33% size:27.5%
AND SEEN AS
A BEAUTIFUL...

09:45.100 --> 09:48.166 align:start position:10% line:79.33% size:50%
YES, AND WE WILL TRY
TO KEEP IT THAT WAY.

09:51.066 --> 09:53.633 align:start position:22.5% line:84.67% size:57.5%
[PATI SPEAKING SPANISH]

09:53.633 --> 09:56.266 align:start position:10% line:74% size:37.5%
SHALL WE GO GET
SOME FOOD?
YES, OF COURSE.

09:56.266 --> 09:58.166 align:start position:22.5% line:10% size:57.5%
[PATI SPEAKING SPANISH]

10:01.066 --> 10:03.700 align:start position:10% line:84.67% size:50%
TO THE MARKET WE GO.

10:03.700 --> 10:07.433 align:start position:10% line:79.33% size:55%
OK, SO THESE TAXIS ARE
COMMON IN ALL OF YUCATAN,

10:07.433 --> 10:09.866 align:start position:10% line:74% size:45%
EVERY LITTLE TOWN?
EVERY LITTLE TOWN.

10:11.833 --> 10:13.566 align:start position:10% line:79.33% size:37.5%
IS THIS AS FAST
AS IT GOES?

10:13.566 --> 10:15.066 align:start position:50% line:79.33% size:40%
YES. YES, IT IS.
YEAH?

10:15.066 --> 10:18.900 align:start position:12.5% line:79.33% size:57.5%
IT'S FASTER THAN I RUN.
IT'S FASTER THAN I BIKE.

10:21.900 --> 10:23.200 align:start position:10% line:84.67% size:25%
I LOVE IT!

10:23.200 --> 10:25.166 align:start position:10% line:84.67% size:25%
SUPER FUN.

10:31.700 --> 10:33.866 align:start position:20% line:84.67% size:45%
[SPEAKING SPANISH]

10:36.166 --> 10:38.866 align:start position:20% line:74% size:42.5%
PATI, VOICE-OVER:
PEDRO IS SUCH A
WELL-RESPECTED CHEF.

10:38.866 --> 10:41.100 align:start position:20% line:79.33% size:52.5%
AND ONE OF THE THINGS
THAT EXCITES ME THE MOST

10:41.100 --> 10:43.633 align:start position:20% line:79.33% size:60%
IS THE EXCHANGE OF IDEAS
AND TECHNIQUES.

10:43.633 --> 10:46.066 align:start position:30% line:79.33% size:32.5%
SO WE DECIDED
THAT THE BEST WAY TO COMPLETE

10:46.066 --> 10:49.000 align:start position:10% line:79.33% size:75%
THE CELESTUN EXPERIENCE WAS TO
GO TO THE MARKET, FIND LOCAL

10:49.000 --> 10:51.700 align:start position:20% line:79.33% size:27.5%
INGREDIENTS
AND COOK TOGETHER.

10:51.700 --> 10:53.166 align:start position:10% line:79.33% size:42.5%
PEDRO'S SHOPPING.
I'M EATING.

10:53.166 --> 10:54.866 align:start position:20% line:84.67% size:45%
[SPEAKING SPANISH]

11:07.200 --> 11:08.600 align:start position:30% line:84.67% size:57.5%
PATI: WHAT DO YOU HAVE?

11:08.600 --> 11:10.000 align:start position:30% line:79.33% size:42.5%
PATI, VOICE-OVER:
THE BEST PART

11:10.000 --> 11:13.000 align:start position:10% line:79.33% size:75%
ABOUT SHOPPING FOR INGREDIENTS
IN A SEASIDE TOWN?

11:13.000 --> 11:16.200 align:start position:20% line:10% size:45%
BUYING FRESH FISH,
RIGHT OFF THE BOAT.

11:16.200 --> 11:18.833 align:start position:10% line:10% size:45%
[SPEAKING SPANISH]

11:18.833 --> 11:20.066 align:start position:42.5% line:10% size:17.5%
UH-HUH.
I GUESS THIS IS PERFECT!

11:20.066 --> 11:22.000 align:start position:30% line:79.33% size:32.5%
PATI: FOR ME,
IT'S SUCH A PRIVILEGE

11:22.000 --> 11:25.000 align:start position:25% line:79.33% size:45%
TO MEET WITH PEDRO
AND TO GO SHOP AND WALK AROUND

11:25.000 --> 11:29.733 align:start position:12.5% line:79.33% size:77.5%
AND THEN COOK AND THEN SEE, YOU
KNOW, WHAT HE'S COMING UP WITH.

11:29.733 --> 11:32.866 align:start position:10% line:79.33% size:22.5%
LET'S CUT
THE BANANA LEAF FIRST.

11:32.866 --> 11:35.400 align:start position:40% line:79.33% size:30%
THE SMELL IS
SO BEAUTIFUL.

11:35.400 --> 11:37.466 align:start position:12.5% line:15.33% size:77.5%
PATI, VOICE-OVER: WHAT A TREAT.

11:37.466 --> 11:39.500 align:start position:22.5% line:79.33% size:57.5%
WITH OUR FRESH CELESTUN
INGREDIENTS,

11:39.500 --> 11:43.200 align:start position:20% line:74% size:52.5%
PEDRO AND I ARE GOING
TO MAKE WHOLE FISH
WRAPPED IN BANANA LEAVES

11:43.200 --> 11:44.866 align:start position:30% line:84.67% size:30%
AND CEVICHE.

11:47.000 --> 11:51.166 align:start position:40% line:79.33% size:40%
THIS IS THE FULL
CELESTUN EXPERIENCE.

11:53.500 --> 11:56.000 align:start position:10% line:79.33% size:27.5%
NICE SMELL.
THE SMELL,

11:56.000 --> 11:57.800 align:start position:40% line:79.33% size:42.5%
AND WITH THE WIND
FROM THE SEA,

11:57.800 --> 12:00.100 align:start position:40% line:74% size:42.5%
IT'S LIKE HITTING
MY FACE. IT'S SO
DELICIOUS.

12:00.100 --> 12:04.700 align:start position:10% line:79.33% size:80%
PATI, VOICE-OVER: WE'LL COOK THE
FISH WITH OREGANO AND EPOSOTE.

12:04.700 --> 12:08.000 align:start position:10% line:79.33% size:72.5%
PEDRO, VOICE-OVER: A MARINADE
OF SOUR ORANGE, CILANTRO,

12:08.000 --> 12:11.566 align:start position:22.5% line:79.33% size:57.5%
GARLIC, AND OIL IS THEN
DRIZZLED ON THE FISH.

12:11.566 --> 12:14.100 align:start position:10% line:79.33% size:67.5%
YOU KNOW, COOKING IS A FORM
OF TRANSMITTING LOVE.

12:14.100 --> 12:15.533 align:start position:45% line:84.67% size:10%
YES.

12:15.533 --> 12:18.300 align:start position:10% line:79.33% size:57.5%
SO YOU HAVE TO TRANSMIT
LOVE WITH THE HANDS.

12:18.300 --> 12:23.000 align:start position:32.5% line:74% size:52.5%
PEOPLE HERE HAVE BEEN
COOKING WITH BANANA
LEAVES FOREVER, RIGHT?

12:23.000 --> 12:26.600 align:start position:10% line:79.33% size:60%
YES. JUST A FLAVOR I HAD
SINCE I WAS A KID,

12:26.600 --> 12:31.333 align:start position:10% line:79.33% size:50%
SO FOR ME, IT'S VERY
PRESENT IN MY MEMORIES.

12:31.333 --> 12:32.700 align:start position:40% line:79.33% size:40%
WHEN I COOK WITH
BANANA LEAVES

12:32.700 --> 12:35.733 align:start position:40% line:79.33% size:47.5%
OR WITH ANY KIND OF
VERY EXOTIC HERBS,

12:35.733 --> 12:37.233 align:start position:10% line:79.33% size:45%
LIKE THE ONES FROM
THE YUCATAN,

12:37.233 --> 12:40.166 align:start position:10% line:74% size:40%
IT MAKES ME FEEL
LIKE I'M TRAVELING
IN MY KITCHEN.

12:42.100 --> 12:45.033 align:start position:10% line:79.33% size:50%
SO WE'RE GONNA START
TO MAKE OUR CEVICHE.

12:45.033 --> 12:46.000 align:start position:60% line:84.67% size:7.5%
OK.

12:46.000 --> 12:47.833 align:start position:40% line:79.33% size:45%
WHICH ARE THE MOST
POPULAR WAYS

12:47.833 --> 12:49.833 align:start position:40% line:79.33% size:42.5%
OF EATING CEVICHE
IN THE YUCATAN?

12:49.833 --> 12:52.000 align:start position:10% line:79.33% size:55%
WELL, THE MOST POPULAR
WAY IS THE CLASSIC CEVICHE

12:52.000 --> 12:54.700 align:start position:10% line:74% size:55%
WITH ONIONS, TOMATOES.
MM-HMM.

12:54.700 --> 12:57.566 align:start position:10% line:74% size:32.5%
AND CORIANDER
OR CILANTRO.
OK, SO, SIMPLE.

12:57.566 --> 12:59.000 align:start position:10% line:84.67% size:32.5%
YEAH, SIMPLE.

12:59.000 --> 13:02.466 align:start position:10% line:74% size:32.5%
I LIKE TO ADD
THE TROPICAL FLAVORS
IN THE CEVICHE.

13:02.466 --> 13:03.966 align:start position:40% line:79.33% size:27.5%
OK. WE HAVE
THE BITTER ORANGE.

13:03.966 --> 13:05.733 align:start position:10% line:79.33% size:55%
JUST THE BITTER ORANGE
FOR RIGHT NOW.

13:05.733 --> 13:07.100 align:start position:57.5% line:74% size:7.5%
OK.
SO, WE'RE GONNA
ADD THIS

13:07.100 --> 13:08.633 align:start position:10% line:79.33% size:62.5%
[INDISTINCT] TO CELESTUN.
THIS IS THE ONE THAT--

13:08.633 --> 13:10.500 align:start position:40% line:74% size:37.5%
SHRIMP FROM THE
FLAMINGOS. YEAH.
YES.

13:10.500 --> 13:14.200 align:start position:12.5% line:74% size:50%
THIS IS THE ONE THAT
THEY GAVE THE FLAMINGOS
THEIR PIGMENTATION.

13:14.200 --> 13:15.566 align:start position:50% line:84.67% size:15%
RIGHT.

13:15.566 --> 13:17.000 align:start position:30% line:79.33% size:42.5%
PATI, VOICE-OVER:
TO THAT WE ADD...

13:17.000 --> 13:20.066 align:start position:10% line:79.33% size:47.5%
CUBES OF VERY FRESH
WHITE FISH.

13:20.066 --> 13:26.333 align:start position:20% line:74% size:42.5%
PATI, VOICE-OVER:
RED ONIONS, CUCUMBERS,
MANGO, AND COCONUT.

13:26.333 --> 13:28.000 align:start position:10% line:84.67% size:67.5%
THEN TOMATOES AND CILANTRO.

13:28.000 --> 13:32.166 align:start position:10% line:79.33% size:75%
AND TO GIVE IT A KICK, ROASTED
AND DICED CHILE PEPPERS.

13:33.566 --> 13:36.466 align:start position:10% line:84.67% size:62.5%
AND...THE TROPICAL PART--

13:36.466 --> 13:39.100 align:start position:10% line:79.33% size:37.5%
WE'RE GONNA ADD
THE COCONUT WATER.

13:39.100 --> 13:41.000 align:start position:40% line:84.67% size:45%
[SPEAKING SPANISH]

13:41.000 --> 13:44.100 align:start position:10% line:79.33% size:47.5%
AND WE'RE GONNA ADD
SOME MEZCAL.

13:44.100 --> 13:45.166 align:start position:50% line:84.67% size:12.5%
YEAH.

13:49.533 --> 13:52.433 align:start position:10% line:79.33% size:42.5%
AND THERE YOU GO.
YOU HAVE YOUR CEVICHE.

13:57.200 --> 13:59.533 align:start position:60% line:84.67% size:10%
MMM!

13:59.533 --> 14:02.700 align:start position:40% line:79.33% size:35%
WITH THE MEATY
CHUNKS OF COCO...

14:02.700 --> 14:06.166 align:start position:40% line:74% size:32.5%
FRESH COCONUT
IN THE FRESH WATER
AND THE MANGO...

14:08.000 --> 14:09.166 align:start position:60% line:84.67% size:10%
MMM!

14:10.700 --> 14:12.200 align:start position:20% line:84.67% size:45%
[SPEAKING SPANISH]

14:12.200 --> 14:14.166 align:start position:30% line:84.67% size:25%
[SIZZLING]

14:16.700 --> 14:19.800 align:start position:17.5% line:79.33% size:65%
PATI: WHEN YOU GET TO COOK
WITH THE LOCAL PEOPLE,

14:19.800 --> 14:23.466 align:start position:20% line:79.33% size:52.5%
IT'S JUST INTERESTING
TO SEE WHAT INGREDIENTS,

14:23.466 --> 14:25.833 align:start position:30% line:79.33% size:40%
WHAT TECHNIQUES,
WHAT RECIPES,

14:25.833 --> 14:32.166 align:start position:20% line:74% size:50%
WHAT TRADITIONS RULE
THE CULINARY CULTURE
OF A PLACE.

14:37.133 --> 14:38.933 align:start position:20% line:84.67% size:10%
MMM!

14:38.933 --> 14:44.666 align:start position:10% line:79.33% size:37.5%
IT'S LIKE MILD,
BUT SO FLAVORFUL.

14:44.666 --> 14:46.566 align:start position:10% line:74% size:67.5%
THIS HAS BEEN GREAT, PEDRO.
THANK YOU VERY MUCH.

14:46.566 --> 14:52.566 align:start position:10% line:74% size:45%
I'VE GOTTEN TO SEE
ANOTHER SIDE OF CELESTUN
THAT I JUST DIDN'T KNOW

14:52.566 --> 14:55.000 align:start position:10% line:79.33% size:37.5%
AND ATE SO MANY
DELICIOUS THINGS,

14:55.000 --> 14:57.700 align:start position:10% line:79.33% size:35%
AND IT JUST...
OPENED MY MIND--

14:57.700 --> 14:59.000 align:start position:37.5% line:74% size:35%
I'M VERY GLAD.
TO WHAT YUCATAN--

14:59.000 --> 15:00.900 align:start position:40% line:79.33% size:32.5%
I'M VERY GLAD
YOU LIKE IT,

15:00.900 --> 15:02.133 align:start position:40% line:79.33% size:45%
AND YOU'RE WELCOME
EVERY TIME.

15:03.833 --> 15:05.133 align:start position:42.5% line:84.67% size:17.5%
[CLINK]

15:17.000 --> 15:19.366 align:start position:20% line:79.33% size:45%
PATI: WHEN I THINK
ABOUT CELESTUN,

15:19.366 --> 15:21.433 align:start position:20% line:84.67% size:52.5%
I THINK ABOUT BOUNTY.

15:21.433 --> 15:24.700 align:start position:20% line:79.33% size:42.5%
THIS CALM, QUIET,
UNPRETENTIOUS BEACH,

15:24.700 --> 15:26.600 align:start position:20% line:84.67% size:60%
BUT ONCE YOU GOT THERE--

15:26.600 --> 15:29.900 align:start position:20% line:79.33% size:47.5%
THEY HAD ABSOLUTELY
EVERY KIND OF FISH,

15:29.900 --> 15:33.600 align:start position:22.5% line:79.33% size:45%
AND IT WAS JUST SO
UNEXPECTEDLY BOUNTIFUL.

15:33.600 --> 15:37.500 align:start position:20% line:79.33% size:50%
SO WHAT I WANT TO DO
IS PUT THAT WHOLE EXPERIENCE

15:37.500 --> 15:39.500 align:start position:40% line:84.67% size:22.5%
IN A POT.

15:39.500 --> 15:45.266 align:start position:17.5% line:10% size:57.5%
AND I CAME UP WITH THIS
EVERYTHING BUT THE KITCHEN
SINK SEAFOOD RICE.

15:45.266 --> 15:48.700 align:start position:10% line:79.33% size:80%
SO THE FIRST THING WE NEED TO DO
IS A SEASONING BROTH.

15:48.700 --> 15:52.000 align:start position:20% line:79.33% size:47.5%
WE HAVE 3 VERY RIPE
ROMA TOMATOES,

15:52.000 --> 15:55.766 align:start position:32.5% line:79.33% size:37.5%
AND I COOK THEM
UNTIL THE SKIN COMES OFF,

15:55.766 --> 15:57.800 align:start position:17.5% line:79.33% size:65%
UNTIL, YOU KNOW--THEY WERE
A LITTLE BIT MUSHY BEFORE.

15:57.800 --> 16:00.566 align:start position:10% line:84.67% size:75%
NOW THEY'RE SUPER-DUPER MUSHY.

16:00.566 --> 16:02.900 align:start position:20% line:79.33% size:47.5%
AND I'M ADDING THEM
RIGHT IN HERE

16:02.900 --> 16:05.133 align:start position:20% line:84.67% size:70%
WITH 3 COOKED GARLIC CLOVES.

16:05.133 --> 16:07.333 align:start position:17.5% line:84.67% size:67.5%
I COOKED 2 JALAPENO CHILES.

16:07.333 --> 16:11.000 align:start position:20% line:79.33% size:60%
YOU NEVER KNOW HOW SPICY
YOUR CHILES ARE GONNA BE.

16:11.000 --> 16:13.766 align:start position:20% line:79.33% size:42.5%
ADD ONE AT A TIME
TO TEST THE SPICINESS.

16:13.766 --> 16:17.566 align:start position:20% line:79.33% size:47.5%
A TEASPOON OF SALT,
AND 1/2 CUP OF WHITE ONION.

16:17.566 --> 16:21.533 align:start position:20% line:79.33% size:52.5%
I'M GONNA PUREE THESE
UNTIL COMPLETELY SMOOTH.

16:21.533 --> 16:23.866 align:start position:30% line:84.67% size:25%
[WHIRRING]

16:25.233 --> 16:28.700 align:start position:10% line:79.33% size:62.5%
NOW WE'RE GOING TO SEASON
OUR SAUCE OVER VERY HIGH HEAT

16:28.700 --> 16:31.966 align:start position:20% line:79.33% size:55%
IN ABOUT 2 TABLESPOONS
OF VEGETABLE OIL.

16:31.966 --> 16:35.900 align:start position:10% line:79.33% size:72.5%
AND YOU HAVE TO WAIT FOR THAT
OIL TO BE SIZZLING HOT

16:35.900 --> 16:39.733 align:start position:10% line:79.33% size:80%
BEFORE YOU ADD THE SAUCE BECAUSE
YOU WANT TO SHOCK THE SAUCE.

16:41.200 --> 16:42.700 align:start position:32.5% line:84.67% size:37.5%
[LOUD SIZZLING]

16:42.700 --> 16:46.000 align:start position:20% line:79.33% size:42.5%
THAT IS THE SOUND
OF MEXICAN COOKING.

16:46.000 --> 16:48.900 align:start position:20% line:79.33% size:35%
IF YOU GO INTO
A MEXICAN KITCHEN

16:48.900 --> 16:53.466 align:start position:10% line:79.33% size:67.5%
AND YOU DON'T HEAR SPLATTER
AND SIZZLE AND NOISE,

16:53.466 --> 16:55.200 align:start position:20% line:84.67% size:47.5%
DON'T EAT THE FOOD.

16:55.200 --> 16:57.000 align:start position:22.5% line:84.67% size:57.5%
IT'S NOT GONNA BE GOOD.

16:57.000 --> 17:00.766 align:start position:22.5% line:74% size:57.5%
SO WHAT WE'RE DOING NOW
IS REDUCING THE SAUCE
JUST A LITTLE,

17:00.766 --> 17:02.333 align:start position:20% line:84.67% size:47.5%
LETTING IT THICKEN.

17:02.333 --> 17:05.833 align:start position:17.5% line:79.33% size:67.5%
SO IT JUST HAS TO COOK FOR,
YOU KNOW, 5 TO 6 MINUTES.

17:05.833 --> 17:08.033 align:start position:10% line:84.67% size:72.5%
BY COOKING THE SAUCE FURTHER,

17:08.033 --> 17:11.500 align:start position:32.5% line:79.33% size:37.5%
IT IS SEASONING
WITH ITS OWN INGREDIENTS.

17:11.500 --> 17:15.700 align:start position:20% line:79.33% size:52.5%
SO I'M GONNA PUT THIS
IN THE BACK.

17:15.700 --> 17:19.000 align:start position:10% line:84.67% size:75%
AND I AM BRINGING MY ARROCERA.

17:19.000 --> 17:21.200 align:start position:10% line:79.33% size:65%
SO I'M GONNA HEAT THIS POT
OVER HIGH HEAT

17:21.200 --> 17:24.000 align:start position:10% line:84.67% size:72.5%
AND ADD 1/4 CUP OF OLIVE OIL.

17:24.000 --> 17:29.200 align:start position:10% line:84.67% size:72.5%
AND I'M GONNA GET MY SEAFOOD.

17:29.200 --> 17:31.700 align:start position:20% line:84.67% size:55%
HOW BOUNTIFUL IS THIS?

17:31.700 --> 17:34.500 align:start position:22.5% line:79.33% size:57.5%
THINK OF THIS DISH LIKE
AN OPERA.

17:34.500 --> 17:37.433 align:start position:22.5% line:79.33% size:57.5%
AND THE SEASONING BROTH
THAT WE JUST MADE--

17:37.433 --> 17:39.033 align:start position:22.5% line:84.67% size:57.5%
THAT IS LIKE THE CHOIR.

17:39.033 --> 17:42.066 align:start position:20% line:79.33% size:45%
AND IT'S JUST CALM
THERE IN THE BACKGROUND.

17:42.066 --> 17:46.566 align:start position:17.5% line:79.33% size:60%
BUT THE SEAFOOD--THEY'RE
LIKE THE STARS OF THE SHOW.

17:46.566 --> 17:49.366 align:start position:17.5% line:79.33% size:65%
AND HERE WE HAVE THE CLAMS
AND THE MUSSELS

17:49.366 --> 17:52.433 align:start position:10% line:79.33% size:80%
AND THE SHRIMP, AND HERE WE HAVE
SOME GORGEOUS ROCKFISH

17:52.433 --> 17:54.066 align:start position:20% line:84.67% size:45%
AND SOME CALAMARI.

17:54.066 --> 17:58.300 align:start position:22.5% line:79.33% size:57.5%
SO WHAT I'M GOING TO DO
IS I'M GOING TO ADD THE CALAMARI

17:58.300 --> 18:00.600 align:start position:20% line:79.33% size:30%
TO THE PAN--
HAS TO BE VERY HOT

18:00.600 --> 18:03.233 align:start position:20% line:79.33% size:62.5%
BECAUSE I WANT IT TO SEAR
AND TO BROWN.

18:03.233 --> 18:05.266 align:start position:30% line:84.67% size:25%
[SIZZLING]

18:05.266 --> 18:09.600 align:start position:20% line:74% size:45%
AND THE TENTACLES,
WHICH ARE MY FAVORITE
PART OF THE CALAMARI.

18:10.700 --> 18:13.500 align:start position:20% line:79.33% size:42.5%
AND I'M GONNA ADD
A LITTLE BIT OF SALT,

18:13.500 --> 18:15.200 align:start position:22.5% line:84.67% size:57.5%
A LITTLE BIT OF PEPPER,

18:15.200 --> 18:17.966 align:start position:20% line:79.33% size:47.5%
I'M ADDING 5 CLOVES
OF CHOPPED GARLIC.

18:17.966 --> 18:21.100 align:start position:20% line:79.33% size:62.5%
SO THIS IS WHAT YOU WANT,
JUST A MINUTE OR TWO.

18:21.100 --> 18:22.966 align:start position:20% line:79.33% size:37.5%
I DON'T WANT TO
THOROUGHLY COOK IT,

18:22.966 --> 18:25.166 align:start position:20% line:79.33% size:55%
'CAUSE THEN IT'S GONNA
FINISH COOKING

18:25.166 --> 18:27.400 align:start position:10% line:79.33% size:80%
WITH THE REST OF THE INGREDIENTS
AND THE RICE.

18:27.400 --> 18:31.300 align:start position:12.5% line:79.33% size:77.5%
NOW I'M GONNA DO THE SAME THING
BUT WITH THE SHRIMP.

18:31.300 --> 18:33.166 align:start position:30% line:84.67% size:25%
[SIZZLING]

18:36.466 --> 18:38.233 align:start position:20% line:79.33% size:27.5%
AND THIS IS
JUST A MINUTE AGAIN.

18:38.233 --> 18:40.500 align:start position:25% line:79.33% size:37.5%
I DON'T WANT TO
THOROUGHLY COOK THE SHRIMP.

18:40.500 --> 18:43.566 align:start position:22.5% line:79.33% size:57.5%
I JUST WANT TO BROWN IT
ON THE OUTSIDE

18:43.566 --> 18:47.433 align:start position:20% line:79.33% size:32.5%
SO IT'LL HAVE
A BEAUTIFUL...LOOK.

18:48.700 --> 18:50.300 align:start position:30% line:84.67% size:32.5%
SO THAT'S IT.

18:50.300 --> 18:52.433 align:start position:20% line:84.67% size:60%
NOW I'M TAKING THEM OUT.

18:52.433 --> 18:56.700 align:start position:10% line:84.67% size:75%
YOU WANT SOME NICE BIG SHRIMP.

18:56.700 --> 19:00.500 align:start position:20% line:79.33% size:47.5%
NOW WE HAVE THE OIL
THAT'S ALREADY SEASONED.

19:00.500 --> 19:05.300 align:start position:20% line:74% size:60%
AND THEN I'M GOING TO DO
WHAT IS ALSO TYPICAL
OF MEXICAN KITCHENS,

19:05.300 --> 19:10.433 align:start position:12.5% line:79.33% size:77.5%
WHICH IS FRY THE RICE BEFORE WE
ADD THE SEASONING BROTH.

19:10.433 --> 19:13.000 align:start position:17.5% line:84.67% size:65%
I'M ADDING 2 CUPS OF RICE.

19:13.000 --> 19:16.000 align:start position:22.5% line:79.33% size:42.5%
YOU KNOW, THIS IS
A VERY SIMPLE DISH TO MAKE.

19:16.000 --> 19:19.966 align:start position:10% line:79.33% size:67.5%
IT JUST HAS DIFFERENT STEPS
THAT IF YOU THINK ABOUT IT

19:19.966 --> 19:23.966 align:start position:20% line:74% size:57.5%
ARE JUST ADDING ANOTHER
LAYER AND ADDING ANOTHER
LAYER OF FLAVOR.

19:23.966 --> 19:29.700 align:start position:10% line:79.33% size:62.5%
YOU STOP WHEN THEY CHANGE
FROM THIS GRAYISH-WHITE COLOR

19:29.700 --> 19:33.300 align:start position:22.5% line:79.33% size:57.5%
TO THE SHINY WHITE THAT
YOU GET IN HERE.

19:33.300 --> 19:38.333 align:start position:20% line:74% size:47.5%
SO NOW WE'RE ADDING
THE SEASONING BROTH
RIGHT IN HERE.

19:38.333 --> 19:39.866 align:start position:30% line:84.67% size:25%
[SIZZLING]

19:39.866 --> 19:42.466 align:start position:17.5% line:84.67% size:65%
I'M CONDUCTING THIS OPERA.

19:44.600 --> 19:48.966 align:start position:10% line:79.33% size:65%
OH, THE SMELL OF THE STEAM
IS HEAVENLY.

19:48.966 --> 19:51.266 align:start position:20% line:79.33% size:62.5%
I DON'T WANT TO WASTE ANY
OF THIS TOMATO BROTH.

19:51.266 --> 19:54.700 align:start position:17.5% line:79.33% size:52.5%
SO I'M DUMPING 5 CUPS
OF FISH BROTH INTO THE PAN

19:54.700 --> 19:56.700 align:start position:30% line:79.33% size:42.5%
BEFORE POURING IT
ONTO MY RICE.

19:56.700 --> 19:59.366 align:start position:30% line:79.33% size:40%
NOW I'M GOING TO
SEASON THE FISH.

19:59.366 --> 20:01.666 align:start position:30% line:79.33% size:35%
SO HERE I HAVE
SOME ROCKFISH.

20:01.666 --> 20:04.833 align:start position:20% line:79.33% size:37.5%
YOU CAN USE ANY
MILD-FLAVORED FISH.

20:04.833 --> 20:07.866 align:start position:20% line:79.33% size:60%
I'M GONNA SEASON IT WITH
SOME SALT AND PEPPER...

20:10.366 --> 20:12.166 align:start position:22.5% line:84.67% size:57.5%
CUT IT INTO 5 PIECES...

20:15.733 --> 20:18.233 align:start position:20% line:79.33% size:50%
YOU'RE GONNA SEE HOW
BEAUTIFUL THIS IS.

20:18.233 --> 20:23.166 align:start position:10% line:79.33% size:80%
AND THEN WE'RE ADDING THE SHRIMP
AND THE CALAMARI.

20:24.566 --> 20:28.033 align:start position:20% line:79.33% size:52.5%
AND THEN, THE MUSSELS
AND THE CLAMS.

20:28.033 --> 20:33.733 align:start position:22.5% line:74% size:57.5%
NOW, THIS IS NOT A DISH
THAT NEEDS TO FINISH
LIKE A PAELLA,

20:33.733 --> 20:35.966 align:start position:30% line:79.33% size:40%
'CAUSE YOU DON'T
WANT IT DRY.

20:35.966 --> 20:38.866 align:start position:32.5% line:79.33% size:37.5%
THIS IS A SOUP.
THIS IS A STEW.

20:40.333 --> 20:42.000 align:start position:20% line:84.67% size:55%
YOU'RE GONNA COVER IT.

20:42.000 --> 20:45.633 align:start position:20% line:79.33% size:50%
YOU'RE GONNA HAVE IT
AT A MEDIUM SIMMER,

20:45.633 --> 20:49.166 align:start position:22.5% line:79.33% size:57.5%
AND IN 8 TO 10 MINUTES,
THIS IS GONNA BE READY.

20:49.166 --> 20:50.966 align:start position:10% line:84.67% size:70%
WHILE THAT FINISHES COOKING,

20:50.966 --> 20:54.700 align:start position:22.5% line:74% size:57.5%
I'M GONNA MAKE A CRISP,
REFRESHING AND BRIGHT
CHAYOTE SALAD

20:54.700 --> 20:56.966 align:start position:20% line:79.33% size:30%
WITH AVOCADO
AND PEPITA DRESSING.

20:56.966 --> 21:00.966 align:start position:10% line:79.33% size:67.5%
SO THE BASE OF THE DRESSING
IS GONNA BE TOASTED PEPITAS--

21:00.966 --> 21:02.533 align:start position:30% line:84.67% size:35%
PUMPKIN SEEDS.

21:02.533 --> 21:04.400 align:start position:20% line:79.33% size:50%
I'M GONNA TOAST THEM
IN THIS PAN

21:04.400 --> 21:06.800 align:start position:20% line:84.67% size:60%
OVER LOW TO MEDIUM HEAT.

21:06.800 --> 21:08.666 align:start position:10% line:84.67% size:72.5%
IT TAKES LIKE 2 TO 3 MINUTES.

21:08.666 --> 21:13.300 align:start position:20% line:74% size:62.5%
AND WHAT YOU WANT TO HEAR
IS THE POPPING SOUND
AS IF IT WERE POPCORN,

21:13.300 --> 21:17.166 align:start position:22.5% line:79.33% size:47.5%
AND YOU WANT TO SEE
THE COLOR CHANGE A LITTLE BIT

21:17.166 --> 21:18.700 align:start position:32.5% line:74% size:37.5%
TO LIGHT BROWN.
[POP]

21:18.700 --> 21:20.200 align:start position:20% line:79.33% size:45%
OH, SEE? THEY WERE
STARTING TO JUMP.

21:20.200 --> 21:21.700 align:start position:40% line:74% size:20%
AH! SEE?
[POP]

21:21.700 --> 21:23.833 align:start position:20% line:84.67% size:55%
THE PEPITAS ARE READY.

21:23.833 --> 21:26.300 align:start position:20% line:79.33% size:32.5%
I'M GONNA PUT
THE PEPITAS IN HERE

21:26.300 --> 21:28.166 align:start position:17.5% line:84.67% size:65%
SO THEY WILL STOP COOKING.

21:28.166 --> 21:31.300 align:start position:10% line:79.33% size:72.5%
AND I'M GOING TO ADD THE REST
OF MY INGREDIENTS:

21:31.300 --> 21:34.166 align:start position:20% line:84.67% size:45%
SOME RIPE AVOCADO,

21:34.166 --> 21:36.666 align:start position:32.5% line:84.67% size:37.5%
FRESH CILANTRO,

21:36.666 --> 21:39.166 align:start position:20% line:84.67% size:55%
2 TABLESPOONS OF DILL,

21:39.166 --> 21:40.733 align:start position:20% line:84.67% size:47.5%
1 RAW GARLIC CLOVE,

21:40.733 --> 21:43.566 align:start position:20% line:79.33% size:52.5%
THEN I'M GOING TO ADD
1/2 CUP OF WATER.

21:43.566 --> 21:47.633 align:start position:30% line:79.33% size:30%
WE'RE ADDING
THE TOASTED PEPITAS,

21:47.633 --> 21:51.266 align:start position:20% line:79.33% size:47.5%
AND THEN 1 TEASPOON
OF GRAINY MUSTARD.

21:51.266 --> 21:53.266 align:start position:20% line:84.67% size:62.5%
ADD 1/4 CUP OF OLIVE OIL,

21:53.266 --> 21:55.700 align:start position:20% line:79.33% size:52.5%
SALT AND BLACK PEPPER
TO TASTE,

21:55.700 --> 21:57.966 align:start position:20% line:79.33% size:50%
AS WELL AS THE JUICE
OF 3 LIMES.

21:57.966 --> 21:59.166 align:start position:30% line:84.67% size:25%
[WHIRRING]

22:03.533 --> 22:05.133 align:start position:30% line:84.67% size:27.5%
LET ME SEE.

22:05.133 --> 22:06.533 align:start position:30% line:84.67% size:32.5%
[SMACKS LIPS]

22:06.533 --> 22:08.733 align:start position:20% line:84.67% size:50%
MMM! IT'S CITRUSY...

22:08.733 --> 22:11.266 align:start position:22.5% line:79.33% size:50%
A LITTLE BIT BUTTERY
BECAUSE OF THE AVOCADO.

22:11.266 --> 22:14.000 align:start position:20% line:79.33% size:62.5%
IT'S NUTTY BECAUSE OF THE
TOASTED PUMPKIN SEEDS,

22:14.000 --> 22:17.866 align:start position:20% line:79.33% size:50%
AND THEN IT HAS THAT
NICE HERB-Y TASTE.

22:17.866 --> 22:19.966 align:start position:17.5% line:84.67% size:67.5%
IT'S JUST REALLY DELICIOUS.

22:19.966 --> 22:23.700 align:start position:10% line:79.33% size:80%
THE NEXT THING IS THE VEGETABLES
FOR THE SALAD.

22:23.700 --> 22:26.000 align:start position:20% line:84.67% size:62.5%
WE'RE GOING TO DO JICAMA.

22:26.000 --> 22:31.733 align:start position:20% line:79.33% size:55%
IT HAS AN IRRESISTIBLE
WATERY CRUNCH.

22:31.733 --> 22:35.200 align:start position:20% line:79.33% size:60%
THIS IS PERFECT FOR THIS
BEACH-RELATED MEAL

22:35.200 --> 22:39.133 align:start position:20% line:84.67% size:70%
BECAUSE IT IS SO REFRESHING.

22:39.133 --> 22:43.000 align:start position:20% line:79.33% size:50%
THEN, WE'RE GONNA DO
SOME GREEN APPLE.

22:43.000 --> 22:45.933 align:start position:30% line:79.33% size:42.5%
IF YOU HAD TASTED
THE JICAMA,

22:45.933 --> 22:49.066 align:start position:20% line:79.33% size:45%
YOU WOULD SEE WHAT
A GREAT COMBINATION THIS IS

22:49.066 --> 22:51.066 align:start position:20% line:79.33% size:52.5%
BECAUSE THE JICAMA IS
MILDLY SWEET,

22:51.066 --> 22:57.700 align:start position:22.5% line:79.33% size:42.5%
AND THE APPLE HAS
A DIFFERENT KIND OF SWEET,

22:57.700 --> 22:59.866 align:start position:20% line:84.67% size:47.5%
BUT IT'S ALSO TART.

23:02.200 --> 23:05.966 align:start position:20% line:74% size:55%
SO THE LAST INGREDIENT
WE'RE GOING TO USE IS
THE CHAYOTE SQUASH.

23:05.966 --> 23:08.600 align:start position:20% line:79.33% size:52.5%
IT'S JUST A DIFFERENT
KIND OF SQUASH

23:08.600 --> 23:10.000 align:start position:20% line:84.67% size:50%
USUALLY USED COOKED,

23:10.000 --> 23:14.166 align:start position:22.5% line:79.33% size:57.5%
BUT THEY'RE INCREDIBLY,
INCREDIBLY FLAVORFUL

23:14.166 --> 23:15.966 align:start position:10% line:84.67% size:75%
AND DELIGHTFUL WHEN EATEN RAW.

23:15.966 --> 23:20.433 align:start position:20% line:79.33% size:47.5%
I MEAN, THINK ABOUT
A COMBINATION BETWEEN

23:20.433 --> 23:24.100 align:start position:30% line:79.33% size:42.5%
A PEAR, AN APPLE,
AND A CUCUMBER.

23:24.100 --> 23:26.300 align:start position:20% line:79.33% size:52.5%
THAT'S WHAT A CHAYOTE
TASTES LIKE, AND...

23:26.300 --> 23:28.633 align:start position:30% line:84.67% size:27.5%
[CRUNCHING]

23:28.633 --> 23:30.833 align:start position:30% line:84.67% size:40%
MMM! SO CRUNCHY.

23:30.833 --> 23:37.166 align:start position:10% line:79.33% size:62.5%
WE'RE GOING TO COVER THEM
IN A VERY, VERY GENEROUS WAY.

23:37.166 --> 23:38.166 align:start position:40% line:10% size:10%
MMM!

23:38.166 --> 23:42.633 align:start position:20% line:10% size:55%
YOU CAN SEE HOW CREAMY
THIS DRESSING IS.

23:42.633 --> 23:45.933 align:start position:22.5% line:10% size:57.5%
LOOK. IT'S JUST HUGGING
THOSE INGREDIENTS.

23:45.933 --> 23:49.666 align:start position:17.5% line:79.33% size:50%
I'M GONNA GARNISH IT
WITH A LITTLE BIT OF DILL,

23:49.666 --> 23:51.166 align:start position:30% line:84.67% size:35%
CILANTRO, TOO.

23:54.300 --> 23:55.833 align:start position:40% line:84.67% size:10%
MMM!

23:55.833 --> 23:59.400 align:start position:10% line:79.33% size:72.5%
THIS IS WHAT YOU WANT TO SEE,
AND WHAT I'M THINKING IS,

23:59.400 --> 24:01.566 align:start position:20% line:79.33% size:47.5%
I WISH THAT MY BOYS
WERE RIGHT HERE

24:01.566 --> 24:06.166 align:start position:10% line:79.33% size:65%
BECAUSE IT TASTES ITS BEST
RIGHT NOW.

24:07.766 --> 24:09.566 align:start position:30% line:79.33% size:40%
I LIKE TO EAT IT
WITH A SPOON

24:09.566 --> 24:12.166 align:start position:30% line:79.33% size:42.5%
SO I CAN GET SOME
OF THE BROTH.

24:15.200 --> 24:17.000 align:start position:30% line:84.67% size:32.5%
MMM! SO GOOD!

24:17.000 --> 24:19.700 align:start position:22.5% line:79.33% size:45%
EVERY BITE WILL BE
A DIFFERENT EXPERIENCE,

24:19.700 --> 24:26.200 align:start position:12.5% line:79.33% size:77.5%
BUT WITH THE SAME NICE BACKDROP
FROM YOUR CHOIR.

24:26.200 --> 24:27.700 align:start position:40% line:84.67% size:10%
MMM!

24:27.700 --> 24:30.500 align:start position:20% line:79.33% size:45%
AND THEN, YOU HAVE
THE SALAD ON THE SIDE.

24:30.500 --> 24:34.266 align:start position:10% line:79.33% size:80%
SO I DON'T KNOW IF I'M GONNA GET
AN APPLE OR A CHAYOTE.

24:34.266 --> 24:36.566 align:start position:20% line:84.67% size:62.5%
I BET YOU THIS IS JICAMA.

24:36.566 --> 24:37.966 align:start position:42.5% line:84.67% size:17.5%
MM-HMM.

24:37.966 --> 24:39.766 align:start position:32.5% line:79.33% size:37.5%
SO IT'S SO NICE
BECAUSE YOU HAVE

24:39.766 --> 24:42.200 align:start position:27.5% line:79.33% size:37.5%
THE 3 DIFFERENT
KINDS OF CRUNCHES,

24:42.200 --> 24:45.000 align:start position:10% line:84.67% size:75%
AND THEY TASTE VERY DIFFERENT.

24:45.000 --> 24:48.766 align:start position:10% line:10% size:62.5%
SO YOU MIGHT NOT BE GOING
TO CELESTUN THIS WEEK OR NEXT,

24:48.766 --> 24:52.100 align:start position:10% line:10% size:72.5%
BUT YOU CAN REALLY BRING HOME
ALL OF THE FLAVORS

24:52.100 --> 24:54.900 align:start position:22.5% line:10% size:47.5%
THAT YOU FIND THERE
WITH THESE KINDS OF DISHES--

24:54.900 --> 24:57.000 align:start position:10% line:10% size:70%
BOUNTIFUL, RICH, REFRESHING,

24:57.000 --> 25:01.066 align:start position:10% line:10% size:75%
AND YOU REALLY GET A DIFFERENT
EXPERIENCE WITH EVERY BITE.

25:01.066 --> 25:03.633 align:start position:30% line:10% size:42.5%
JUST AS BOUNTIFUL
AND SURPRISING

25:03.633 --> 25:06.166 align:start position:10% line:10% size:72.5%
AS MY EXPERIENCE IN CELESTUN.

25:23.333 --> 25:24.800 align:start position:10% line:84.67% size:67.5%
FOR RECIPES AND INFORMATION

25:24.800 --> 25:26.733 align:start position:10% line:84.67% size:67.5%
FROM THIS EPISODE AND MORE,

25:26.733 --> 25:28.266 align:start position:20% line:84.67% size:50%
VISIT PATIJINICH.COM

25:28.266 --> 25:30.200 align:start position:30% line:84.67% size:30%
AND CONNECT.

25:30.200 --> 25:32.333 align:start position:10% line:84.67% size:72.5%
FIND ME ON FACEBOOK, TWITTER,

25:32.333 --> 25:34.000 align:start position:20% line:84.67% size:60%
INSTAGRAM, AND PINTEREST

25:34.000 --> 25:35.000 align:start position:30% line:84.67% size:30%
@PATIJINICH.

25:35.000 --> 25:36.766 align:start position:20% line:10% size:45%
ANNOUNCER: "PATI'S
MEXICAN TABLE

25:36.766 --> 25:38.200 align:start position:20% line:10% size:55%
IS MADE POSSIBLE BY...

25:42.033 --> 25:45.866 align:start position:20% line:79.33% size:52.5%
WOMAN: A PLACE THAT'S
A FEW HOURS AWAY.

25:47.433 --> 25:51.900 align:start position:20% line:79.33% size:45%
A PLACE THAT MOVES
AT A DIFFERENT PACE.

25:54.633 --> 25:58.166 align:start position:20% line:79.33% size:50%
A PLACE THAT TRAVELS
BACK IN TIME.

26:01.300 --> 26:04.733 align:start position:20% line:84.67% size:62.5%
A PLACE THAT IS CAMPECHE.

26:04.733 --> 26:08.266 align:start position:20% line:79.33% size:42.5%
CAMPECHE. LIVE IT
TO BELIEVE IT.

26:08.266 --> 26:10.833 align:start position:20% line:10% size:35%
MAN: LA MORENA
CHILES AND SAUCES.

26:10.833 --> 26:13.066 align:start position:20% line:10% size:62.5%
AUTHENTIC MEXICAN FLAVOR.

26:13.066 --> 26:16.200 align:start position:10% line:10% size:80%
WOMAN: INTRODUCING FUD CAMPIRANO
MEXICAN CHEESES

26:16.200 --> 26:18.433 align:start position:17.5% line:10% size:65%
WITH RESEALABLE PACKAGING.

26:19.700 --> 26:23.400 align:start position:22.5% line:79.33% size:42.5%
MAN: THE NATIONAL
AGRICULTURAL COUNCIL...

26:23.400 --> 26:26.200 align:start position:30% line:84.67% size:25%
MEXBEST...

26:26.200 --> 26:28.300 align:start position:40% line:84.67% size:15%
AND...

26:28.300 --> 26:33.166 align:start position:10% line:74% size:70%
THE MINISTRY OF AGRICULTURE,
LIVESTOCK, RURAL DEVELOPMENT,
FISHERIES, AND FOOD

26:33.166 --> 26:43.133 align:start position:20% line:74% size:40%
PROUD TO SUPPORT
"PATI'S MEXICAN TABLE"
ON PUBLIC TELEVISION.