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JINICH: THE YUCATAN PENINSULA 
IS THE STORY OF TWO CULTURES,

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MAYA AND SPANISH,

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WEAVING TOGETHER FOR CENTURIES.

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SYMBOLS, TRADITIONS, AND RECIPES 
OF BOTH CULTURES ARE EVERYWHERE,

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ONE OF THE BEST EXAMPLES 
OF THIS MARRIAGE

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IS A TINY TOWN IN THE CENTER 
OF THE PENINSULA.

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THIS IS IZAMAL 
AND THE STORY OF GOLD AND GOD.

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LATER IN MY KITCHEN, 
I TRY TO LIVE UP

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TO IZAMAL'S GOLD STANDARD 
WITH A COUPLE

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OF YUCATAN-INSPIRED RECIPES 
OF MY VERY OWN--

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YUCATECAN-STYLE LASAGNA 
WITH MEXICAN CHORIZO

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AND A CRUNCHY, SWEET, 
ADDICTING PEPITA BRITTLE.

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♪ DAME, DAME ♪

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♪ DAME TU CHOCOLATE ♪

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♪ DAME, DAME ♪

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♪ DAME TU PILONCILLO ♪

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♪ DAME, DAME ♪

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♪ DAME CAFE CALIENTE ♪

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♪ DAME, DAME ♪

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♪ DAME TU CORAZON ♪

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

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DIFFERENT ANNOUNCER: 
THE MINISTRY OF AGRICULTURE,

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LIVESTOCK, RURAL DEVELOPMENT, 
FISHERIES, AND FOOD;

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MEXBEST;

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AND THE NATIONAL 
AGRICULTURAL COUNCIL.

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DIFFERENT ANNOUNCER: 
FUD BRAND MEATS

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WITH TRADITIONAL MEXICAN FLAVOR.

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DIFFERENT ANNOUNCER: 
LA MORENA CHILES AND SAUCES--

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AUTHENTIC MEXICAN FLAVOR.

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DIFFERENT ANNOUNCER: A PLACE 
THAT'S A FEW HOURS AWAY...

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A PLACE THAT MOVES 
AT A DIFFERENT PACE...

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A PLACE THAT TRAVELS 
BACK IN TIME...

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A PLACE THAT IS CAMPECHE.

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CAMPECHE--LIVE IT TO BELIEVE IT.

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JINICH: IZAMAL LIES AT 
THE NORTHERN END OF THE YUCATAN,

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ABOUT AN HOUR EAST OF MERIDA.

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IT'S CALLED THE YELLOW CITY 
FOR VERY OBVIOUS REASONS.

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THEY SAY THAT WHEN 
THE SPANISH CAME HERE,

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THEIR PURPOSE WAS GOLD AND GOD.

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MAYBE THERE'S A CONNECTION.

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TO FIND OUT MORE, I'M MEETING 
WITH HISTORIAN HUMBERTO GOMEZ

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OVER BREAKFAST.

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HUMBERTO, THERE'S 
SO MANY THINGS

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THAT I WANT TO KNOW, 
BUT THE FIRST ONE

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I CAN THINK ABOUT IS, 
YOU LOOK PHENOMENAL.

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YOU'RE 79 YEARS OLD. 
GIVE ME YOUR SECRETS.

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DRINK THE WATER 
FROM THE CENOTES--

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DRINK THE WATER 
FROM THE CENOTES.

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IT'S VERY IMPORTANT-- 
BE HAPPY,

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AND EAT LOTS 
OF HABANERO PEPPER.

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JINICH, VOICE-OVER: 
HUMBERTO GOMEZ IS A FASCINATING

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HISTORIAN, TOUR GUIDE, 
RESEARCHER,

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ONE OF THE MOST KNOWLEDGEABLE 
PEOPLE THAT I'VE EVER MET.

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WOMAN: 
CON PERMISO.

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AY, MUCHAS GRACIAS.

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JINICH, VOICE-OVER: 
HUEVOS MOTULENOS

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IS AN ICONIC YUCATAN BREAKFAST-- 
FRESH CORN TORTILLAS

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TOPPED WITH REFRIED BLACK BEANS 
AND LIGHTLY GRILLED.

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DEEP-FRIED PLANTAINS 
AND TWO SUNNY-SIDE-UP EGGS

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ARE STACKED ONTO THE TORTILLAS, 
TOPPED WITH SALSA ROJA,

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AND FINISHED WITH HAM 
AND TWO TYPES OF GRATED CHEESE.

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SWEET PEAS GO ON TOP, 
AND, LISTO, HUEVOS MOTULENOS.

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I'M GONNA START EATING 
THESE BECAUSE I'M HUNGRY.

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GO AHEAD.

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TELL ME A LITTLE BIT 
OF THE STORY

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OF THE MAYA HERE 
IN YUCATAN.

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THE CIVILIZATION 
WAS ACTUALLY STARTED

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ABOUT 1,500 YEARS BEFORE 
THE BIRTH OF CHRIST.

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MM-HMM.

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THE MAYA PEOPLE 
WERE HERE

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LIVING IN THE YUCATAN 
FOR 10,000 YEARS.

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10,000 YEARS AGO. 
YES.

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WHEN THE SPANISH 
CONQUERORS CAME DOWN

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TO YUCATAN, THE MAYA 
CIVILIZATION WAS GONE.

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WAS GONE? 
WAS GONE,

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AND, ACCORDING 
TO SPANISH RECORDS,

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ONLY 2,000 PEOPLE 
WERE LIVING AMONG--

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AMONG GIGANTIC RUINS 
THAT WERE DOWN HERE.

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SO TODAY 
IT'S MAINLY--

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THE POPULATION IS 
MAINLY CATHOLIC,

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YOU WOULD SAY, 
MAINLY CATHOLIC.

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MAINLY CATHOLIC, BUT THEY 
BELIEVE IN ALL THESE THINGS.

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THAT'S HOW SOME 
CATHOLIC DEITIES,

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OR CATHOLIC SAINTS, 
WERE TAKING THE PLACE

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GRADUALLY 
YES...

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OF THE MAYA GOD, 
THE SO-CALLED GODS.

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AND TURNED INTO 
A BEAUTIFUL

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AND COLORFUL 
COMBINATION.

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THAT'S RIGHT.

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LIKE, FARMERS, 
AS AN EXAMPLE,

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BEFORE PLANTING, 
THEY PERFORM

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CEREMONIES 
THAT WERE PERFORMED

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HUNDREDS OF YEARS AGO, 
AND THEY REQUIRE

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THE FAVORS 
OF THE GODS,

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AND THAT'S SOMETHING 
THAT IS PRACTICED TODAY.

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IT'S KNOWN BY THE 
CATHOLIC RELIGION

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AND IS ACCEPTED.

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JINICH, VOICE-OVER: 
SINCE THE CONQUEST,

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THE SPANISH HAVE RULED 
THE YUCATAN,

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BUT THEIR RELATIONSHIP WITH 
THE MAYA IS ALWAYS CHANGING.

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YES.

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WE HAVE 
TV PROGRAMS IN MAYA.

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WE HAVE RADIO 
PROGRAMS IN MAYA.

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MM-HMM.

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NOW WE CAN SEE 
DOCTORS, LAWYERS, UH,

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IMPORTANT ARCHITECTS, 
AND ENGINEERS

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AND ALL THESE PEOPLE 
WITH MAYA NAMES...

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MM. 
THAT WE COULDN'T SEE

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60, 70 YEARS AGO. 
MM.

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THE SCHOOLING WAS 
A PRIVILEGED PLACE

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FOR THESE DESCENDENTS OF 
THE SPANISH CONQUERORS,

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SO THE MAYA ARE 
GETTING BACK

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RIGHT. 
TO THEIR PLACE,

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TO TAKE THEIR 
PLACES, YOU SEE?

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RIGHT. THAT IS 
A PHENOMENAL THING

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THAT IS HAPPENING, 
THEN.

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YEAH. I--I 
THINK SO. YEAH.

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WELL, JOSE HUMBERTO 
GOMEZ RODRIGO,

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IS HAS BEEN 
SUCH A PLEASURE.

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MY PLEASURE IT HAS 
BEEN, DEFINITELY.

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JINICH: SYMBOLS OF THE SPANISH 
INFLUENCE ARE IMPRESSIVE HERE,

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BUT IZAMAL IS UNIQUE 
IN THE YUCATAN.

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SOME OF THE ORIGINAL 
MAYA TEMPLES STILL EXIST

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JUST A SHORT WALK 
FROM THE CITY CENTER.

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THIS IS THE TEMPLE

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OF KINICH KAK MOO 
THE SUN GOD.

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JINICH, VOICE-OVER: 
THIS IS JOSEPH,

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A LOCAL MAYAN GUIDE 
WITH A PASSION FOR HIS HERITAGE.

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JOSEPH: THE BIGGEST 
TEMPLE IN THE TIME

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OF THE MAYAN PEOPLE 
WAS THIS--P'AP'HOL-CHAAK.

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SO ONE TEMPLE 
SAW THE OTHER.

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THIS IS THE SECOND TEMPLE. 
OK.

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JINICH: SO HOW MANY 
TEMPLES WERE HERE?

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JOSEPH: IN THAT TIME, 
WE HAVE 5 MAYA TEMPLES.

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5, AND THEY WERE EACH 
FOR A DIFFERENT GOD.

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DIFFERENT GODS AND 
DIFFERENT RESPONSE,

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OK. 
DEPENDING WHAT WE NEED.

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IF I NEED RAIN,

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I GO TO THE TEMPLE 
OF THE WATER GOD.

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MM-HMM. 
I NEED SUN,

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I COME TO THE TEMPLE 
OF THE SUN GOD.

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JINICH, VOICE-OVER: I'M EXCITED 
BECAUSE JOSEPH IS TAKING ME

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ALL THE WAY UP TO THE TOP 
OF THIS ANCIENT TEMPLE,

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A PRIVILEGE THAT, IN ITS DAY,

145
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WAS RESERVED 
FOR HIGH PRIESTS ONLY,

146
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BUT SOMETHING TELLS ME 
THIS ISN'T

147
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THE FIRST TIME HE'S COME 
UP THESE STEPS.

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HE'S UNSTOPPABLE.

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00:06:50,566 --> 00:06:52,733
HEH. 
EVERYTHING FLAT.

150
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CHICHEN ITZA 
IS OVER THERE.

151
00:06:54,900 --> 00:06:56,900
OVER THERE 
IS GUATEMALA,

152
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AND OVER THERE IS, 
UH, UNITED STATES,

153
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HA HA HA! 
NORTH.

154
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THERE'S THE U.S.

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JINICH, VOICE-OVER: 
AFTER CLIMBING TO THE TOP

156
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OF THE TEMPLE, OUR NEXT ASCENT 
WAS A PIECE OF CAKE.

157
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JOSEPH: IZAMAL, IT WAS FOUNDED 
200 YEARS AFTER JESUS,

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AND THE MAIN MAYA TEMPLE 
WAS HERE.

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JINICH, VOICE-OVER: WHEN THE 
SPANISH ARRIVED HERE IN 1549,

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THEY TORE DOWN THE MAYAN TEMPLE 
AND USED THE STONES

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TO BUILD THIS 
FRANCISCAN MONASTERY

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NAMED AFTER 
SAN ANTONIO DE PADUA.

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JINICH: THEY BUILD THIS 
CHURCH, AND THEY SAID,

164
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"HERE IS THE PLACE WHERE 
YOU'RE GOING TO PRAY,

165
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"BUT HERE IS MY GOD, 
SO MY GOD IS YOUR GOD.

166
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YOUR GOD IS MY GOD,"

167
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AND PEOPLE KEPT 
COMING HERE TO PRAY.

168
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BECAUSE WE HAVE CHAAK, 
IS WATER GOD,

169
00:07:41,566 --> 00:07:46,066
AND THE SPANISH SAY, 
"I HAVE ONE GOD, ALSO,

170
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"TO GIVE WATER. 
MM-HMM.

171
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"LET ME INTRODUCE YOU 
MY GOD.

172
00:07:50,000 --> 00:07:52,933
THE NAME IS 
SAN ISIDRO LABRADOR."

173
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SO THE SPANISH SAID, 
"ALL OF YOUR GODS

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"ARE THE SAINTS OF 
THE CATHOLIC RELIGION,

175
00:07:58,366 --> 00:08:00,933
"AND YOUR GODDESS 
OF FERTILITY

176
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IS OUR VIRGIN MARY, 
SO THEY ARE ONE."

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00:08:04,033 --> 00:08:07,966
YES. IZAMAL 
HAS 3 CULTURES.

178
00:08:07,966 --> 00:08:10,200
THE FIRST CULTURE 
IS MAYA.

179
00:08:10,200 --> 00:08:13,100
THE SECOND 
CULTURE IS SPANISH.

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00:08:13,100 --> 00:08:16,233
THE THIRD CULTURE 
IS ME, THE PEOPLE.

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I AM PROUD.

182
00:08:17,966 --> 00:08:19,933
I AM PROUD BECAUSE 
MY PEOPLE

183
00:08:19,933 --> 00:08:21,866
NEVER DISAPPEARED.

184
00:08:21,866 --> 00:08:23,933
MY PEOPLE, 
WE STAY HERE.

185
00:08:23,933 --> 00:08:27,433
WHERE? IN MY HEART, 
IN MY HEAD.

186
00:08:27,433 --> 00:08:29,166
MAYBE SPANISH CAME HERE.

187
00:08:29,166 --> 00:08:30,866
MAYBE SPANISH 
CHANGED EVERYTHING,

188
00:08:30,866 --> 00:08:33,466
BUT SPANISH 
CANNOT CHANGE MY HEART.

189
00:08:33,466 --> 00:08:37,466
I BELIEVE ALSO 
IN MAYA GODS.

190
00:08:37,466 --> 00:08:41,433
I BELIEVE IN THAT VIRGIN 
BECAUSE IT'S SAME ONE.

191
00:08:41,433 --> 00:08:44,666
THIS IS JUST 
BEAUTIFUL.

192
00:08:44,666 --> 00:08:46,866
LOOK. THAT LADY.

193
00:08:46,866 --> 00:08:49,866
THAT LADY NOW BELIEVES 
IN 3 KINGS.

194
00:08:49,866 --> 00:08:51,166
SHE'S MAYA.

195
00:08:51,166 --> 00:08:53,433
SO THAT IS THE EVOLUTION 
OF THE MAYA PEOPLE.

196
00:08:53,433 --> 00:08:55,233
YEAH. YEAH.

197
00:08:57,533 --> 00:09:00,366
JINICH, VOICE-OVER: TO GOT A 
TASTE OF THIS MIXING OF CULTURES

198
00:09:00,366 --> 00:09:02,266
IN EVERYDAY LIFE, 
JOSEPH WANTED TO TAKE ME

199
00:09:02,266 --> 00:09:04,633
TO HIS FAVORITE TACO STAND.

200
00:09:04,633 --> 00:09:07,266
THIS IS THE TACOS 
OF VENADOS, VENADO.

201
00:09:09,166 --> 00:09:10,233
IT IS MY FAVORITE.

202
00:09:10,233 --> 00:09:12,033
EVERYBODY EATS THIS 
IN THIS TOWN.

203
00:09:12,033 --> 00:09:13,633
IT'S A TRADITION 
THAT WE HAVE

204
00:09:13,633 --> 00:09:15,000
IN THIS STATE.

205
00:09:15,000 --> 00:09:16,500
I WANT TO EAT SOME 
AS YOU TELL ME ABOUT IT.

206
00:09:16,500 --> 00:09:18,400
I'LL HAVE TWO. 
DOS TACOS.

207
00:09:18,400 --> 00:09:20,366
AND HOW DOES 
HE COOK THE DEER?

208
00:09:20,366 --> 00:09:22,066
HE COOKED IT 
IN THE EARTH.

209
00:09:22,066 --> 00:09:23,766
YES. OH...

210
00:09:27,800 --> 00:09:30,100
OK. 
BE CAREFUL BECAUSE--

211
00:09:30,100 --> 00:09:31,733
IT'S HOT? 
YEAH. IT'S HOT.

212
00:09:31,733 --> 00:09:35,733
OH, I SEE THE CHILE. 
OK.

213
00:09:35,733 --> 00:09:38,866
MM. MM!

214
00:09:38,866 --> 00:09:41,033
THIS IS HOMEMADE.

215
00:09:41,033 --> 00:09:42,966
PICA. 
PICA.

216
00:09:42,966 --> 00:09:45,033
LA CARNE ESTA 
BIEN, RICA.

217
00:09:45,033 --> 00:09:46,533
IT TASTES LIKE A--

218
00:09:46,533 --> 00:09:48,933
IT--IT'S LIKE 
A COLD MEAT SALAD

219
00:09:48,933 --> 00:09:51,133
MARINATED, 
LIGHTLY PICKLED.

220
00:09:51,133 --> 00:09:52,566
IT'S REALLY DELICIOUS. 
YEAH.

221
00:09:52,566 --> 00:09:54,866
I MEAN, IT TASTES MEATY, 
BUT IT'S A LITTLE BIT ACIDIC

222
00:09:54,866 --> 00:09:57,833
FROM THE BITTER ORANGE, 
AND THEN IT'S, LIKE,

223
00:09:57,833 --> 00:09:59,800
LIGHTLY PICKLED.

224
00:10:02,466 --> 00:10:05,300
SI. JOSEPH, SO DEER 
WAS NATIVE TO THE REGION.

225
00:10:05,300 --> 00:10:07,633
MAYANS WERE EATING DEER 
SINCE PRE-HISPANIC TIMES...

226
00:10:07,633 --> 00:10:09,133
YEAH, YEAH.

227
00:10:09,133 --> 00:10:11,133
AND THEN THE SPANISH 
BROUGHT THE PIG

228
00:10:11,133 --> 00:10:12,600
AND THE CATTLE, 
THE HORSE.

229
00:10:12,600 --> 00:10:14,833
SO NOW IT'S NOT SO EASY 
TO FIND DEER TACOS.

230
00:10:14,833 --> 00:10:15,933
DEER TACOS.

231
00:10:15,933 --> 00:10:17,100
IT USED TO BE, LIKE, 
DEER TACOS EVERYWHERE.

232
00:10:18,766 --> 00:10:21,133
MM, QUE RICO. 
MY TACO.

233
00:10:21,133 --> 00:10:22,833
I GET HERE 
3 TIMES A WEEK.

234
00:10:22,833 --> 00:10:25,433
I'D COME HERE, TOO.

235
00:10:27,300 --> 00:10:29,466
AY, MIRA. HOW PRETTY.

236
00:10:29,466 --> 00:10:31,433
JINICH, VOICE-OVER: 
I HAD HEARD THAT IZAMAL

237
00:10:31,433 --> 00:10:34,566
WAS FAMOUS FOR ITS CRAFTS, AND 
TO GET AN AUTHENTIC EXPERIENCE,

238
00:10:34,566 --> 00:10:36,433
I'VE COME TO VISIT ESTEBAN...

239
00:10:36,433 --> 00:10:38,000
HOLA, PATI. 
¿COMO ESTAMOS?

240
00:10:38,000 --> 00:10:39,900
JINICH, VOICE-OVER: 
A WELL-KNOWN MAYAN JEWELER

241
00:10:39,900 --> 00:10:41,900
AND EXPERT CRAFTSMAN.

242
00:10:41,900 --> 00:10:44,600
[SPEAKING MAYAN]

243
00:10:44,600 --> 00:10:46,266
JINICH, VOICE-OVER: 
ESTEBAN GREETS ME

244
00:10:46,266 --> 00:10:48,766
WITH A TRADITIONAL 
MAYA GREETING.

245
00:10:48,766 --> 00:10:51,266
BIENVENIDO. 
GRACIAS.

246
00:10:51,266 --> 00:10:52,366
GUSTARIA 
PASAR, PATI.

247
00:10:52,366 --> 00:10:54,600
AY, QUE BONITO. 
GRACIAS.

248
00:10:54,600 --> 00:10:56,366
JINICH, VOICE-OVER: 
HIS PASSION FOR PRESERVING

249
00:10:56,366 --> 00:10:59,466
ANCIENT MAYA TECHNIQUES 
CAN BE SEEN IN HIS WORK.

250
00:10:59,466 --> 00:11:01,800
JINICH: YES.

251
00:11:01,800 --> 00:11:03,633
AY...

252
00:11:05,300 --> 00:11:06,500
AGARRAS LA--

253
00:11:06,500 --> 00:11:09,233
ENTONCES VAMOS A--VAMOS 
A CORTAR LA HOJA. SI.

254
00:11:09,233 --> 00:11:11,233
JINICH, VOICE-OVER: 
ESTEBAN GROWS HENEQUEN,

255
00:11:11,233 --> 00:11:14,133
AN EXTREMELY TOUGH 
AND FIBROUS DESERT PLANT

256
00:11:14,133 --> 00:11:16,633
MUCH LIKE AN AGAVE PLANT.

257
00:11:16,633 --> 00:11:19,400
HE SHOWS ME THE PROCESS 
OF GETTING THE SISAL FIBER

258
00:11:19,400 --> 00:11:22,200
OUT OF THE PLANT'S LEAF.

259
00:11:22,200 --> 00:11:24,833
SISAL IS ONE OF THE TOUGHEST 
FIBERS KNOWN

260
00:11:24,833 --> 00:11:27,866
AND IS USED TO MAKE 
ANYTHING FROM ROPE AND TWINE

261
00:11:27,866 --> 00:11:30,600
TO PAPER, CLOTH, AND FOOTWEAR.

262
00:11:32,000 --> 00:11:36,466
HE USES A TECHNIQUE PASSED DOWN 
THROUGH GENERATIONS

263
00:11:36,466 --> 00:11:39,133
TO GET THE FIBERS HE NEEDS 
FOR HIS JEWELRY.

264
00:11:40,766 --> 00:11:43,866
MOST OF WHAT HE DOES 
IS OUT OF HIS BACKYARD.

265
00:11:43,866 --> 00:11:49,000
IT JUST GIVES YOU A DIFFERENT 
PERSPECTIVE ON YOUR OWN LIFE,

266
00:11:49,000 --> 00:11:53,333
YOU KNOW, HOW TO MAKE THE BEST 
OF WHAT YOU HAVE.

267
00:11:55,466 --> 00:12:01,566
CRAFTS AND ARTISANSHIP ARE BIG 
IN MEXICO AND MEXICAN CULTURE,

268
00:12:01,566 --> 00:12:05,966
AND THE PEOPLE WHO SELL THEM 
ARE THE PEOPLE WHO MAKE THEM,

269
00:12:05,966 --> 00:12:09,633
SO THEY REALLY KNOW 
WHAT THEY'RE SELLING.

270
00:12:09,633 --> 00:12:11,433
PARA TI, PATI, 
DE TODO CORAZON.

271
00:12:11,433 --> 00:12:13,433
ME SIENTO TAN CONTENTO 
Y AGRADECIDO.

272
00:12:13,433 --> 00:12:17,166
MUCHAS GRACIAS.

273
00:12:20,266 --> 00:12:23,400
HEE HEE! 
GRACIAS, ESTEBAN.

274
00:12:24,600 --> 00:12:27,300
KINICH, VOICE-OVER: NO TRIP 
TO IZAMAL IS COMPLETE

275
00:12:27,300 --> 00:12:29,400
WITHOUT A STOP AT KINICH.

276
00:12:29,400 --> 00:12:31,133
HOLA.

277
00:12:31,133 --> 00:12:32,766
KINICH, VOICE-OVER: 
THE EXECUTIVE CHEF

278
00:12:32,766 --> 00:12:35,300
EVERARDO RODRIGUEZ PUENTE 
HAS PROMISED TO TEACH ME

279
00:12:35,300 --> 00:12:37,833
HOW TO MAKE ONE OF THE MOST 
TRADITIONAL RECIPES

280
00:12:37,833 --> 00:12:39,600
IN YUCATAN--POC CHUC.

281
00:12:39,600 --> 00:12:42,433
KINICH: LOOK 
AT THIS KITCHEN.

282
00:12:42,433 --> 00:12:45,566
IT IS SO BEAUTIFUL. 
HOLA. BUENAS TARDES.

283
00:12:45,566 --> 00:12:48,666
HOLA. SOY PATI. 
SI. GRACIAS.

284
00:12:48,666 --> 00:12:50,900
MUCHO GUSTO.

285
00:12:50,900 --> 00:12:54,466
KINICH, VOICE-OVER: CHINA IS THE 
POC CHUC EXPERT HERE AT KINICH.

286
00:12:54,466 --> 00:12:57,633
POC CHUC IS EVERYWHERE 
IN THE YUCATAN PENINSULA,

287
00:12:57,633 --> 00:13:00,433
AND IT JUST MEANS GRILLED MEAT.

288
00:13:00,433 --> 00:13:02,500
KINICH: SO THINLY SLICED,

289
00:13:02,500 --> 00:13:05,066
Y ESTA ES COMO LA CARNE 
A LA PARRILLA DE YUCATAN.

290
00:13:05,066 --> 00:13:07,533
THAT'S, LIKE, 
THE TRADITIONAL, TYPICAL

291
00:13:07,533 --> 00:13:09,966
CARNE ASADA 
OF THE YUCATAN PENINSULA.

292
00:13:09,966 --> 00:13:12,033
TODO LO QUE 
ES LA...

293
00:13:12,033 --> 00:13:13,533
MUCHA PIMIENTA.

294
00:13:13,533 --> 00:13:15,500
KINICH, VOICE-OVER: HER RECIPE 
STARTS WITH A MARINADE

295
00:13:15,500 --> 00:13:17,200
OF SALT, PEPPER, GARLIC,

296
00:13:17,200 --> 00:13:20,666
AND ABOUT 4 CUPS 
OF BITTER ORANGE JUICE.

297
00:13:20,666 --> 00:13:24,533
SHE MIXES EVERYTHING 
FOR ABOUT 30 SECONDS,

298
00:13:24,533 --> 00:13:27,933
POURS IT OVER THE PORK, 
AND LETS IT MARINADE.

299
00:13:27,933 --> 00:13:29,333
KINICH: ¿QUANTO TIEMPO 
SE VA A MARINAR?

300
00:13:29,333 --> 00:13:30,866
DOS HORAS.

301
00:13:30,866 --> 00:13:32,500
JINICH, VOICE-OVER: 
THE PORK GOES ON THE GRILL

302
00:13:32,500 --> 00:13:34,433
FOR ABOUT A MINUTE OR TWO 
ON EACH SIDE.

303
00:13:34,433 --> 00:13:37,533
OF COURSE, WE HAVE A BATCH 
ALREADY MARINATED.

304
00:13:37,533 --> 00:13:40,133
THE TOMATO SALSA USES 
ROASTED TOMATOES

305
00:13:40,133 --> 00:13:42,400
THAT WE CRUSH IN A MORTAR 
WITH SALT,

306
00:13:42,400 --> 00:13:45,433
FRESHLY CHOPPED CHIVES, 
AND CHOPPED CILANTRO.

307
00:13:45,433 --> 00:13:47,766
KINICH: CILANTRO, 
AND IT'LL HAVE

308
00:13:47,766 --> 00:13:50,833
THAT NICE CONSISTENCY, 
LIKE, ROUGH.

309
00:13:50,833 --> 00:13:53,500
LIKE, IT'S VERY CHUNKY, 
I THINK, CON TROSOS, ¿NO?

310
00:13:53,500 --> 00:13:55,133
CON TROSOS, SI.

311
00:13:55,133 --> 00:13:56,833
KINICH, VOICE-OVER: TIME TO KEEP 
AN EYE ON THE MEAT.

312
00:13:56,833 --> 00:13:58,833
IN YUCATAN, THEY TEND 
TO LIKE IT WELL-DONE.

313
00:13:58,833 --> 00:14:01,100
TRES PARTES. 
EN TRES, AH.

314
00:14:01,100 --> 00:14:03,200
KINICH, VOICE-OVER: 
AND THERE'S ANOTHER SALSA,

315
00:14:03,200 --> 00:14:05,500
BUT THIS ONE IS SUPER CHUNKY.

316
00:14:05,500 --> 00:14:07,966
IT HAS ROASTED RED ONIONS 
MIXED WITH SALT,

317
00:14:07,966 --> 00:14:10,600
LIME JUICE, AND CILANTRO.

318
00:14:10,600 --> 00:14:12,000
QUE RICO.

319
00:14:12,000 --> 00:14:13,566
KINICH: OH, THAT LOOKS 
BEAUTIFUL.

320
00:14:13,566 --> 00:14:16,966
IT HAS SUCH FEW INGREDIENTS, 
IT'S SO SIMPLE,

321
00:14:16,966 --> 00:14:20,500
AND THEN AGAIN, IT'S ABOUT 
WHAT YOU'RE ADDING TO IT--

322
00:14:20,500 --> 00:14:23,566
THE PICKLED ONIONS AND 
A LITTLE BIT OF A SPICY SALSA

323
00:14:23,566 --> 00:14:28,533
AND ONE CORN TORTILLA, 
ORANGE.

324
00:14:29,566 --> 00:14:32,033
AHI ESTA LA CARNITA.

325
00:14:32,033 --> 00:14:34,300
ES NUESTRO FRIJOL 
COLADO.

326
00:14:34,300 --> 00:14:37,266
FRIJOLITO COLADO.

327
00:14:37,266 --> 00:14:40,833
JINICH, VOICE-OVER: 
SO SIMPLE AND FAST TO MAKE,

328
00:14:40,833 --> 00:14:46,566
BUT THE POC CHUC IS A STAPLE 
IN YUCATECAN KITCHENS AND HOMES.

329
00:14:46,566 --> 00:14:49,733
IT'S, LIKE, 
THEIR EVERYDAY FOOD.

330
00:14:49,733 --> 00:14:51,066
SALUD. 
SALUD.

331
00:14:51,066 --> 00:14:52,500
CHEERS. 
SALUD, SALUD.

332
00:14:52,500 --> 00:14:54,733
CHEERS.

333
00:14:54,733 --> 00:14:58,166
MM! MM!

334
00:14:58,166 --> 00:15:00,566
DELICIOSO. 
MM.

335
00:15:00,566 --> 00:15:02,100
ESTA RIQUISIMO.

336
00:15:02,100 --> 00:15:04,433
THAT'S JUST, LIKE, 
YOU HAVE THE CHILLED TOMATE--

337
00:15:04,433 --> 00:15:07,633
WHICH IS, LIKE, A BASIC, 
CHUNKY TOMATO SAUCE

338
00:15:07,633 --> 00:15:10,166
BUT WITH A FLAVOR 
OF CILANTRO AND THE CHIVES--

339
00:15:10,166 --> 00:15:13,200
AND THEN THE BARELY COOKED 
RED ONIONS

340
00:15:13,200 --> 00:15:14,566
THAT HAVE-- 
HAVE ALL THE LIME JUICE

341
00:15:14,566 --> 00:15:17,200
AND THEN A LITTLE 
OF THOSE BEANS.

342
00:15:17,200 --> 00:15:21,200
IT'S, LIKE, EVERYTHING 
YOU NEED FOR DINNER, MUY RICO.

343
00:15:21,200 --> 00:15:23,300
MAS SALUD. 
HA HA!

344
00:15:37,666 --> 00:15:41,500
I WAS SO INSPIRED 
BY THAT MIX OF CULTURES

345
00:15:41,500 --> 00:15:45,000
THAT I SAW IN IZAMAL 
THAT I DECIDED

346
00:15:45,000 --> 00:15:47,233
TO WHIP UP SOMETHING 
IN MY KITCHEN.

347
00:15:47,233 --> 00:15:50,233
MY BOYS ARE CRAZY FOR LASAGNA, 
SO I THOUGHT,

348
00:15:50,233 --> 00:15:52,733
"WHY NOT A YUCATECAN STYLE?"

349
00:15:52,733 --> 00:15:56,433
SO I'M STARTING WITH 
SOME OLIVE OIL IN THE PAN.

350
00:15:56,433 --> 00:16:01,500
I THINK IT REALLY RESPECTS 
THE SOUL OF BOTH CULTURES.

351
00:16:01,500 --> 00:16:04,000
IT HAS EVERYTHING 
THAT A LASAGNA WANTS TO HAVE,

352
00:16:04,000 --> 00:16:08,300
AND IT HAS ALL OF THE FLAVORS 
FROM THE YUCATAN

353
00:16:08,300 --> 00:16:10,733
THAT I REALLY ADORE, 
SO I'M ADDING

354
00:16:10,733 --> 00:16:15,366
THE MEXICAN-STYLE CHORIZO 
AND ONE POUND OF BEEF.

355
00:16:15,366 --> 00:16:18,600
YOU MAKE ABSOLUTELY EVERYTHING 
THAT'S GONNA GO IN THE LASAGNA

356
00:16:18,600 --> 00:16:22,300
IN ONE POT, AND AS IT COOKS, 
YOU HAVE TO MAKE SURE

357
00:16:22,300 --> 00:16:25,133
THAT YOU CONTINUE 
BREAKING THE MEAT.

358
00:16:26,800 --> 00:16:30,500
THE FIRST THING THAT I'M 
GOING TO ADD IS THE RED ONION.

359
00:16:30,500 --> 00:16:32,533
PEOPLE USED TO THINK 
MEXICAN CUISINE

360
00:16:32,533 --> 00:16:36,166
WAS ONLY SPANISH 
AND NATIVE MEXICAN, BUT NO.

361
00:16:36,166 --> 00:16:39,533
THERE'S A BIG INFLUENCE 
OF ASIAN, OF ITALIAN,

362
00:16:39,533 --> 00:16:43,533
OF LEBANESE, MEDITERRANEAN.

363
00:16:43,533 --> 00:16:47,000
I'M GONNA CHOP SOME GARLIC.

364
00:16:55,533 --> 00:17:00,266
I'M GOING TO ADD 
A GREEN BELL PEPPER.

365
00:17:00,266 --> 00:17:02,933
WHEN IT'S A TUESDAY NIGHT 
OR A WEDNESDAY NIGHT

366
00:17:02,933 --> 00:17:07,400
AND YOU HAVE TO COME UP 
WITH A GREAT DISH

367
00:17:07,400 --> 00:17:11,333
TO FEED YOUR FAMILY, 
THIS IS A GREAT ONE TO MAKE,

368
00:17:11,333 --> 00:17:14,966
AND IF YOU'RE LUCKY ENOUGH 
TO HAVE LEFTOVERS,

369
00:17:14,966 --> 00:17:17,933
YOU CAN HAVE IT 
THE NEXT DAY FOR LUNCH.

370
00:17:17,933 --> 00:17:21,733
I HAVEN'T HAD ANY LEFTOVERS 
WITH THIS ONE, THOUGH,

371
00:17:21,733 --> 00:17:26,066
AND NOW INSTEAD OF ADDING 
RED OR WHITE WINE,

372
00:17:26,066 --> 00:17:28,033
I'M ADDING LA CERVEZA.

373
00:17:28,033 --> 00:17:29,866
I'M ADDING A BEER.

374
00:17:29,866 --> 00:17:34,433
IT'S JUST GOING TO ADD THAT 
REALLY NICE, FERMENTED TASTE,

375
00:17:34,433 --> 00:17:37,700
AND IT JUST GOES REALLY WELL 
WITH THE YUCATECAN FLAVORS.

376
00:17:37,700 --> 00:17:40,133
I'M GONNA LET 
THE ALCOHOL EVAPORATE.

377
00:17:40,133 --> 00:17:42,833
IN THE MEANTIME, 
I'M GOING TO MAKE

378
00:17:42,833 --> 00:17:47,300
MY SEASONING PASTE, WHICH IS, 
LIKE, A MAGIC SEASONING PASTE.

379
00:17:47,300 --> 00:17:50,133
THE MAGIC IS IN 
THE ACHIOTE PASTE.

380
00:17:50,133 --> 00:17:52,600
LOOK AT THIS GORGEOUS COLOR.

381
00:17:52,600 --> 00:17:56,000
THE TASTE IS JUST AS GORGEOUS 
AND INTENSE.

382
00:17:56,000 --> 00:17:58,766
I'M ADDING 4 TABLESPOONS 
OF ACHIOTE PASTE,

383
00:17:58,766 --> 00:18:00,966
A TABLESPOON OF OREGANO,

384
00:18:00,966 --> 00:18:04,100
A TABLESPOON OF TOMATO PASTE, 
SOME SALT,

385
00:18:04,100 --> 00:18:07,300
A CUP OF CHICKEN BROTH, 
AND I'M GONNA PUREE IT

386
00:18:07,300 --> 00:18:09,466
UNTIL COMPLETELY SMOOTH.

387
00:18:15,466 --> 00:18:18,900
LOOK AT THE COLOR, 
IT IS SO INTENSE.

388
00:18:18,900 --> 00:18:24,000
TALK ABOUT A RICH-TASTING 
YUCATECAN BOLONESA.

389
00:18:24,000 --> 00:18:29,566
SO NOW I'M ADDING 28 OUNCES 
OF CRUSHED TOMATOES.

390
00:18:29,566 --> 00:18:33,366
ONE LAST THING I'M GOING TO ADD 
IS THE REST OF MY CHICKEN BROTH,

391
00:18:33,366 --> 00:18:35,666
SO I HAD 4 CUPS ALTOGETHER.

392
00:18:35,666 --> 00:18:37,833
ONE CUP WENT TO PUREEING 
THE ACHIOTE,

393
00:18:37,833 --> 00:18:40,700
AND 3 CUPS ARE GONNA GO HERE.

394
00:18:40,700 --> 00:18:44,700
NOW I'M GONNA LET THIS SIMMER 
FOR ABOUT 20 MINUTES,

395
00:18:44,700 --> 00:18:47,133
AND WHILE IT FINISHES COOKING,

396
00:18:47,133 --> 00:18:49,700
I'M GONNA COOK 
MY LASAGNA NOODLES.

397
00:18:55,400 --> 00:19:00,166
WE ARE DOING REALLY GOOD 
WITH THE MEAT SAUCE.

398
00:19:05,433 --> 00:19:07,166
I'M GONNA BRING MY CHEESES NOW.

399
00:19:07,166 --> 00:19:12,300
THIS IS THE, UH, SUPER FUN PART, 
THE SECOND BEST TO EATING IT.

400
00:19:12,300 --> 00:19:16,033
I'M GONNA ADD SOME MEAT SAUCE 
TO THE BOTTOM.

401
00:19:16,033 --> 00:19:19,366
I'M GONNA ADD MY NOODLES,

402
00:19:19,366 --> 00:19:22,200
SO NOW I'M GOING TO ADD 
RICOTTA CHEESE--

403
00:19:22,200 --> 00:19:25,133
VERY FRESH, VERY LIGHT--

404
00:19:25,133 --> 00:19:27,900
ANOTHER LAYER OF PASTA,

405
00:19:27,900 --> 00:19:31,400
AND YOU CAN SEE 
HOW CHUNKY THE SAUCE IS.

406
00:19:31,400 --> 00:19:34,766
THE NEXT THIRD 
OF RICOTTA CHEESE.

407
00:19:34,766 --> 00:19:38,000
THIS IS GONNA BE OUR LAST LAYER 
OF NOODLES.

408
00:19:38,000 --> 00:19:41,366
I PREFER THE FEELING 
TO THE PASTA.

409
00:19:41,366 --> 00:19:44,400
AFTER USING THE REST OF MY SAUCE 
AND RICOTTA,

410
00:19:44,400 --> 00:19:47,600
I SPRINKLE ON 
SOME DUTCH EDAM CHEESE.

411
00:19:47,600 --> 00:19:51,633
IF YOU CAN'T FIND EDAM CHEESE, 
YOU CAN SUBSTITUTE FOR GOUDA

412
00:19:51,633 --> 00:19:57,266
OR MONTERREY JACK, 
AND NOW I HAVE THE OVEN AT 375,

413
00:19:57,266 --> 00:20:00,500
AND IT'S GONNA GO IN THE OVEN 
FOR 40 MINUTES,

414
00:20:00,500 --> 00:20:04,133
AND THEN I'M GOING TO UNCOVER IT 
AND BACK IN FOR 20 MINUTES

415
00:20:04,133 --> 00:20:07,600
SO THE CHEESE 
GETS BUBBLY AND CRISP,

416
00:20:07,600 --> 00:20:09,566
AND FOR DESSERT, 
I'M GOING TO MAKE

417
00:20:09,566 --> 00:20:12,433
A TRADITIONAL BUT SIMPLE 
MEXICAN CANDY BRITTLE

418
00:20:12,433 --> 00:20:14,966
CALLED PALANQUETA, 
BUT INSTEAD OF NUTS,

419
00:20:14,966 --> 00:20:18,433
I'M GOING TO USE 
ANOTHER MEXICAN FAVORITE.

420
00:20:18,433 --> 00:20:21,466
I'M MAKING MY BRITTLE, 
OR MY PALANQUETA,

421
00:20:21,466 --> 00:20:23,400
WITH PUMPKIN SEEDS.

422
00:20:23,400 --> 00:20:27,500
YOU NEED A CUP OF WATER, 
A CUP OF BROWN SUGAR,

423
00:20:27,500 --> 00:20:29,700
A CUP OF WHITE SUGAR,

424
00:20:29,700 --> 00:20:33,466
TWO TABLESPOONS OF UNREFINED 
WHOLE CANE SUGAR,

425
00:20:33,466 --> 00:20:36,966
AND THEN I'M GONNA ADD 
TWO TABLESPOONS OF CORN SYRUP,

426
00:20:36,966 --> 00:20:40,666
WHICH IS GOING TO PREVENT 
CRYSTALLIZATION.

427
00:20:40,666 --> 00:20:44,333
THE HEAT IS OVER MEDIUM HEAT, 
AND I HAVE THE THERMOMETER

428
00:20:44,333 --> 00:20:48,900
BECAUSE I NEED TO WAIT FOR IT 
TO GO BETWEEN 290

429
00:20:48,900 --> 00:20:51,300
AND 300 DEGREES.

430
00:20:51,300 --> 00:20:54,333
THAT'S GONNA BE 
THE HARD-CRACK STAGE.

431
00:20:54,333 --> 00:20:58,866
I'M GOING TO USE TWO CUPS 
OF PEPITAS, OR PUMPKIN SEEDS,

432
00:20:58,866 --> 00:21:01,366
OVER A LOW-MEDIUM HEAT.

433
00:21:01,366 --> 00:21:03,500
SO NOW THAT THE PEPITAS 
ARE READY,

434
00:21:03,500 --> 00:21:06,566
THEY START TO LOOK 
SLIGHTLY BROWN.

435
00:21:06,566 --> 00:21:08,833
THE SMELL OF THE PEPITAS 
TOASTING

436
00:21:08,833 --> 00:21:10,466
MAKES ME WANT TO GO 
TO THE MOVIES.

437
00:21:10,466 --> 00:21:13,900
EVERY MOVIE THAT I WENT TO 
IN MY CHILDHOOD IN MEXICO

438
00:21:13,900 --> 00:21:17,833
HAD THE BACKGROUND NOISE 
OF PUMPKIN SEEDS.

439
00:21:17,833 --> 00:21:21,933
YOU'D FIND THEM TOASTED, 
SALTED, CANDIED, SPICED UP,

440
00:21:21,933 --> 00:21:26,500
AND A SMALL BAG LASTS 
A 3-HOUR MOVIE.

441
00:21:26,500 --> 00:21:30,066
YOU GUYS HAVE POPCORN. 
I HAVE PEPITAS.

442
00:21:32,033 --> 00:21:35,266
OK. IT'S ALMOST 
AT THE HARD CRACK.

443
00:21:35,266 --> 00:21:37,833
THE MOMENT IT'S ABOUT TO GET 
TO THE HARD-CRACK STAGE,

444
00:21:37,833 --> 00:21:40,366
YOU HAVE, LIKE, 5 SECONDS 
TO GET IT IN HERE

445
00:21:40,366 --> 00:21:43,333
BECAUSE IT HARDENS 
SUPER DUPER FAST,

446
00:21:43,333 --> 00:21:46,466
SO I'M GOING TO OIL 
MY SPATULA

447
00:21:46,466 --> 00:21:49,066
SO I CAN SPREAD THE PALANQUETA.

448
00:21:49,066 --> 00:21:54,033
I'M GOING TO ADD BAKING SODA 
AND THE BUTTER.

449
00:21:54,033 --> 00:21:56,233
OK. THIS HAS TO GO SUPER FAST.

450
00:21:56,233 --> 00:22:01,000
ADD THE PUMPKIN SEEDS, 
AND IT'S HARDENING AS I SPEAK,

451
00:22:01,000 --> 00:22:07,400
AND I HAVE ABOUT 3, 2, 1 SECONDS 
TO MAKE THIS PALANQUETA.

452
00:22:07,400 --> 00:22:11,666
JUST SPREAD IT FAST 
BECAUSE IT HARDENS.

453
00:22:11,666 --> 00:22:15,100
BEFORE IT HARDENS, 
I'M GOING TO ADD

454
00:22:15,100 --> 00:22:18,233
A LITTLE FLOR DE SAL.

455
00:22:18,233 --> 00:22:20,066
WE WERE FAST.

456
00:22:20,066 --> 00:22:22,600
WE DID GOOD, SO I'M JUST 
GONNA LET IT COOL,

457
00:22:22,600 --> 00:22:26,400
AND YOU ARE GOING TO SEE 
HOW BEAUTIFUL IT CRACKS.

458
00:22:29,200 --> 00:22:32,366
NOW I'M GOING TO LET THE CHEESE 
BECOME MELTY AND GOLDEN

459
00:22:32,366 --> 00:22:34,933
FOR ANOTHER 20 MINUTES.

460
00:22:38,066 --> 00:22:41,600
IT SMELLS LIKE 
THE LASAGNA'S READY.

461
00:22:43,933 --> 00:22:45,333
MM.

462
00:22:48,666 --> 00:22:51,566
IT LOOKS BEAUTIFUL,

463
00:22:51,566 --> 00:22:54,933
AND WHILE I LET 
MY LASAGNA REST JUST A LITTLE,

464
00:22:54,933 --> 00:22:57,333
I CAN BREAK MY BRITTLE.

465
00:22:57,333 --> 00:23:01,200
I'M JUST GONNA BREAK A CORNER 
WITH A KNIFE--

466
00:23:02,633 --> 00:23:05,300
DID YOU SEE HOW IT ALL 
COMES OUT?--

467
00:23:05,300 --> 00:23:09,700
AND THEN HAVE FUN AND BREAK IT.

468
00:23:09,700 --> 00:23:12,133
WITH THE LASAGNA 
AND THIS BRITTLE,

469
00:23:12,133 --> 00:23:17,533
YOU WILL BE MAKING 
THE GONE-IN-SECONDS MENU,

470
00:23:17,533 --> 00:23:21,400
AND DOESN'T IT LOOK GORGEOUS?

471
00:23:21,400 --> 00:23:24,800
LASAGNA TIME. HA HA HA!

472
00:23:26,233 --> 00:23:30,533
LOOK AT THE LAYER OF CHEESE.

473
00:23:43,200 --> 00:23:45,300
MM.

474
00:23:45,300 --> 00:23:49,700
YOU CAN REALLY TASTE THE CHORIZO 
AND THE ACHIOTE SAUCE.

475
00:23:49,700 --> 00:23:52,466
THIS IS PROOF THAT 
WHEN CULTURES MIX,

476
00:23:52,466 --> 00:23:56,000
THE RESULTS ARE INCREDIBLE.

477
00:23:56,000 --> 00:24:01,000
SO YOU CAN EAT YOUR BRITTLE 
JUST LIKE THIS.

478
00:24:01,000 --> 00:24:03,233
MM.

479
00:24:03,233 --> 00:24:05,333
YOU CAN DO IT 
ON TOP OF ICE CREAM

480
00:24:05,333 --> 00:24:08,400
LIKE I'M DOING RIGHT NOW,

481
00:24:08,400 --> 00:24:11,533
CRACKED INTO TINY, 
LITTLE PIECES,

482
00:24:11,533 --> 00:24:14,633
AND THEN IT CRUNCHES, 
BUT THEN YOU'D HAVE THE TASTE

483
00:24:14,633 --> 00:24:17,066
OF THE TOASTED PEPITAS.

484
00:24:17,066 --> 00:24:21,066
IT BRINGS ME BACK TO GOING 
TO THE MOVIES IN MEXICO

485
00:24:21,066 --> 00:24:24,633
WITH MY FAMILY, 
BUT TODAY'LL BE BETTER.

486
00:24:27,400 --> 00:24:30,900
THESE ARE TWO REALLY 
SIMPLE-TO-MAKE DISHES

487
00:24:30,900 --> 00:24:33,100
THAT WILL FLY IN SECONDS 
IN YOUR HOUSE.

488
00:24:33,100 --> 00:24:35,100
IF MY BOYS WERE HERE,

489
00:24:35,100 --> 00:24:37,866
THEY WOULD COMPLETELY DIVE 
IN THERE IN A SEC--

490
00:24:37,866 --> 00:24:40,200
ELAN.

491
00:24:40,200 --> 00:24:42,566
DOES IT LOOK-- 
YEAH.

492
00:24:42,566 --> 00:24:44,433
I SMELLED THIS LASAGNA 
FROM UPSTAIRS,

493
00:24:44,433 --> 00:24:45,933
AND I HAD 
TO COME DOWN.

494
00:24:45,933 --> 00:24:48,233
I KNOW. YOU'VE BEEN 
STUDYING SO HARD.

495
00:24:48,233 --> 00:24:50,366
MM, IT IS SO GOOD.

496
00:24:50,366 --> 00:24:51,933
IS THAT, LIKE, CHIPOTLE 
IN THERE, OR LIKE--

497
00:24:51,933 --> 00:24:53,833
IT HAS CHORIZO. 
OH.

498
00:24:53,833 --> 00:24:56,500
IT IS BOLD, NO? 
MM.

499
00:24:56,500 --> 00:24:58,700
CAN I TAKE A LITTLE MORE? 
OK.

500
00:24:58,700 --> 00:25:01,200
YES. YOU CAN.

501
00:25:01,200 --> 00:25:03,033
THAT'S A LITTLE BIT.

502
00:25:03,033 --> 00:25:04,633
DON'T FORGET, 
THERE'S ICE CREAM, TOO.

503
00:25:04,633 --> 00:25:06,766
OH, I'LL BE 
BACK LATER.

504
00:25:06,766 --> 00:25:08,200
MM.

505
00:25:22,933 --> 00:25:24,333
FOR RECIPES AND INFORMATION

506
00:25:24,333 --> 00:25:26,133
FROM THIS EPISODE AND MORE,

507
00:25:26,133 --> 00:25:28,433
VISIT PATIJINICH.COM

508
00:25:28,433 --> 00:25:30,133
AND CONNECT.

509
00:25:30,133 --> 00:25:31,766
FIND ME ON FACEBOOK, TWITTER,

510
00:25:31,766 --> 00:25:33,466
INSTAGRAM, AND PINTEREST

511
00:25:33,466 --> 00:25:35,266
@PATIJINICH.

512
00:25:35,266 --> 00:25:36,733
ANNOUNCER: "PATI'S 
MEXICAN TABLE"

513
00:25:36,733 --> 00:25:37,700
IS MADE POSSIBLE BY...

514
00:25:39,300 --> 00:25:40,666
DIFFERENT ANNOUNCER: 
ALWAYS CONNECTED...

515
00:25:43,566 --> 00:25:48,233
DISCONNECT AND FEEL THE MOMENT.

516
00:25:48,233 --> 00:25:50,266
AAH! 
AAH!

517
00:25:50,266 --> 00:25:52,266
WHOO HA!

518
00:25:52,266 --> 00:25:55,733
ANNOUNCER: POOLS OF CLEAR WATER,

519
00:25:55,733 --> 00:25:58,833
UNEXPECTED TWISTS,

520
00:25:58,833 --> 00:26:02,900
AND PLACES YOU'VE NEVER BEEN.

521
00:26:05,166 --> 00:26:07,966
CANCUN--LIVE IT TO BELIEVE IT.

522
00:26:07,966 --> 00:26:10,166
DIFFERENT ANNOUNCER: 
LA MORENA CHILES AND SAUCES--

523
00:26:10,166 --> 00:26:12,966
AUTHENTIC MEXICAN FLAVOR.

524
00:26:12,966 --> 00:26:15,566
DIFFERENT ANNOUNCER: INTRODUCING 
FUD CAMPIRANO MEXICAN CHEESES

525
00:26:15,566 --> 00:26:18,000
WITH RESEALABLE 
PACKAGING.

526
00:26:18,000 --> 00:26:22,300
DIFFERENT ANNOUNCER: THE 
NATIONAL AGRICULTURAL COUNCIL,

527
00:26:22,300 --> 00:26:26,133
MEXBEST,

528
00:26:26,133 --> 00:26:31,000
AND THE MINISTRY OF AGRICULTURE, 
LIVESTOCK, RURAL DEVELOPMENT,

529
00:26:31,000 --> 00:26:33,833
FISHERIES, AND FOOD, 
PROUD TO SUPPORT

530
00:26:33,833 --> 00:26:43,800
"PATI'S MEXICAN TABLE" 
ON PUBLIC TELEVISION.