WEBVTT

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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.

06:18.600 --> 06:20.600 align:start position:10% line:79.33% size:52.5%
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.

06:28.200 --> 06:30.200 align:start position:10% line:79.33% size:17.5%
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,

06:40.566 --> 06:43.633 align:start position:32.5% line:79.33% size:30%
WAS RESERVED
FOR HIGH PRIESTS ONLY,

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BUT SOMETHING TELLS ME
THIS ISN'T

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THE FIRST TIME HE'S COME
UP THESE STEPS.

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HE'S UNSTOPPABLE.

06:50.566 --> 06:52.733 align:start position:20% line:79.33% size:10%
HEH.
EVERYTHING FLAT.

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CHICHEN ITZA
IS OVER THERE.

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OVER THERE
IS GUATEMALA,

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AND OVER THERE IS,
UH, UNITED STATES,

06:59.633 --> 07:01.266 align:start position:10% line:79.33% size:22.5%
HA HA HA!
NORTH.

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THERE'S THE U.S.

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JINICH, VOICE-OVER:
AFTER CLIMBING TO THE TOP

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

07:10.433 --> 07:15.000 align:start position:10% line:79.33% size:75%
JOSEPH: IZAMAL, IT WAS FOUNDED
200 YEARS AFTER JESUS,

07:15.000 --> 07:17.866 align:start position:20% line:79.33% size:60%
AND THE MAIN MAYA TEMPLE
WAS HERE.

07:17.866 --> 07:20.966 align:start position:10% line:79.33% size:70%
JINICH, VOICE-OVER: WHEN THE
SPANISH ARRIVED HERE IN 1549,

07:20.966 --> 07:23.666 align:start position:12.5% line:79.33% size:77.5%
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,

07:31.233 --> 07:33.700 align:start position:30% line:79.33% size:60%
"HERE IS THE PLACE WHERE
YOU'RE GOING TO PRAY,

07:33.700 --> 07:36.033 align:start position:30% line:79.33% size:50%
"BUT HERE IS MY GOD,
SO MY GOD IS YOUR GOD.

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YOUR GOD IS MY GOD,"

07:37.633 --> 07:39.033 align:start position:40% line:79.33% size:37.5%
AND PEOPLE KEPT
COMING HERE TO PRAY.

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BECAUSE WE HAVE CHAAK,
IS WATER GOD,

07:41.566 --> 07:46.066 align:start position:10% line:79.33% size:50%
AND THE SPANISH SAY,
"I HAVE ONE GOD, ALSO,

07:46.066 --> 07:48.066 align:start position:10% line:79.33% size:37.5%
"TO GIVE WATER.
MM-HMM.

07:48.066 --> 07:50.000 align:start position:10% line:79.33% size:52.5%
"LET ME INTRODUCE YOU
MY GOD.

07:50.000 --> 07:52.933 align:start position:10% line:79.33% size:27.5%
THE NAME IS
SAN ISIDRO LABRADOR."

07:52.933 --> 07:56.133 align:start position:40% line:79.33% size:50%
SO THE SPANISH SAID,
"ALL OF YOUR GODS

07:56.133 --> 07:58.366 align:start position:30% line:79.33% size:45%
"ARE THE SAINTS OF
THE CATHOLIC RELIGION,

07:58.366 --> 08:00.933 align:start position:40% line:79.33% size:42.5%
"AND YOUR GODDESS
OF FERTILITY

08:00.933 --> 08:04.033 align:start position:40% line:79.33% size:47.5%
IS OUR VIRGIN MARY,
SO THEY ARE ONE."

08:04.033 --> 08:07.966 align:start position:10% line:79.33% size:27.5%
YES. IZAMAL
HAS 3 CULTURES.

08:07.966 --> 08:10.200 align:start position:10% line:79.33% size:42.5%
THE FIRST CULTURE
IS MAYA.

08:10.200 --> 08:13.100 align:start position:10% line:79.33% size:25%
THE SECOND
CULTURE IS SPANISH.

08:13.100 --> 08:16.233 align:start position:42.5% line:79.33% size:42.5%
THE THIRD CULTURE
IS ME, THE PEOPLE.

08:16.233 --> 08:17.966 align:start position:37.5% line:84.67% size:27.5%
I AM PROUD.

08:17.966 --> 08:19.933 align:start position:40% line:79.33% size:45%
I AM PROUD BECAUSE
MY PEOPLE

08:19.933 --> 08:21.866 align:start position:40% line:84.67% size:45%
NEVER DISAPPEARED.

08:21.866 --> 08:23.933 align:start position:40% line:79.33% size:25%
MY PEOPLE,
WE STAY HERE.

08:23.933 --> 08:27.433 align:start position:40% line:79.33% size:47.5%
WHERE? IN MY HEART,
IN MY HEAD.

08:27.433 --> 08:29.166 align:start position:30% line:84.67% size:60%
MAYBE SPANISH CAME HERE.

08:29.166 --> 08:30.866 align:start position:40% line:79.33% size:32.5%
MAYBE SPANISH
CHANGED EVERYTHING,

08:30.866 --> 08:33.466 align:start position:30% line:79.33% size:27.5%
BUT SPANISH
CANNOT CHANGE MY HEART.

08:33.466 --> 08:37.466 align:start position:40% line:79.33% size:35%
I BELIEVE ALSO
IN MAYA GODS.

08:37.466 --> 08:41.433 align:start position:30% line:79.33% size:60%
I BELIEVE IN THAT VIRGIN
BECAUSE IT'S SAME ONE.

08:41.433 --> 08:44.666 align:start position:10% line:79.33% size:30%
THIS IS JUST
BEAUTIFUL.

08:44.666 --> 08:46.866 align:start position:40% line:84.67% size:40%
LOOK. THAT LADY.

08:46.866 --> 08:49.866 align:start position:30% line:79.33% size:55%
THAT LADY NOW BELIEVES
IN 3 KINGS.

08:49.866 --> 08:51.166 align:start position:37.5% line:84.67% size:27.5%
SHE'S MAYA.

08:51.166 --> 08:53.433 align:start position:10% line:79.33% size:60%
SO THAT IS THE EVOLUTION
OF THE MAYA PEOPLE.

08:53.433 --> 08:55.233 align:start position:50% line:84.67% size:27.5%
YEAH. YEAH.

08:57.533 --> 09:00.366 align:start position:10% line:79.33% size:70%
JINICH, VOICE-OVER: TO GOT A
TASTE OF THIS MIXING OF CULTURES

09:00.366 --> 09:02.266 align:start position:20% line:79.33% size:42.5%
IN EVERYDAY LIFE,
JOSEPH WANTED TO TAKE ME

09:02.266 --> 09:04.633 align:start position:10% line:84.67% size:67.5%
TO HIS FAVORITE TACO STAND.

09:04.633 --> 09:07.266 align:start position:40% line:79.33% size:42.5%
THIS IS THE TACOS
OF VENADOS, VENADO.

09:09.166 --> 09:10.233 align:start position:40% line:84.67% size:45%
IT IS MY FAVORITE.

09:10.233 --> 09:12.033 align:start position:40% line:79.33% size:47.5%
EVERYBODY EATS THIS
IN THIS TOWN.

09:12.033 --> 09:13.633 align:start position:40% line:79.33% size:40%
IT'S A TRADITION
THAT WE HAVE

09:13.633 --> 09:15.000 align:start position:10% line:84.67% size:35%
IN THIS STATE.

09:15.000 --> 09:16.500 align:start position:30% line:79.33% size:45%
I WANT TO EAT SOME
AS YOU TELL ME ABOUT IT.

09:16.500 --> 09:18.400 align:start position:47.5% line:79.33% size:35%
I'LL HAVE TWO.
DOS TACOS.

09:18.400 --> 09:20.366 align:start position:40% line:79.33% size:30%
AND HOW DOES
HE COOK THE DEER?

09:20.366 --> 09:22.066 align:start position:10% line:79.33% size:30%
HE COOKED IT
IN THE EARTH.

09:22.066 --> 09:23.766 align:start position:50% line:84.67% size:25%
YES. OH...

09:27.800 --> 09:30.100 align:start position:20% line:79.33% size:7.5%
OK.
BE CAREFUL BECAUSE--

09:30.100 --> 09:31.733 align:start position:10% line:79.33% size:22.5%
IT'S HOT?
YEAH. IT'S HOT.

09:31.733 --> 09:35.733 align:start position:10% line:79.33% size:50%
OH, I SEE THE CHILE.
OK.

09:35.733 --> 09:38.866 align:start position:10% line:84.67% size:17.5%
MM. MM!

09:38.866 --> 09:41.033 align:start position:40% line:84.67% size:42.5%
THIS IS HOMEMADE.

09:41.033 --> 09:42.966 align:start position:20% line:79.33% size:12.5%
PICA.
PICA.

09:42.966 --> 09:45.033 align:start position:10% line:79.33% size:32.5%
LA CARNE ESTA
BIEN, RICA.

09:45.033 --> 09:46.533 align:start position:10% line:84.67% size:45%
IT TASTES LIKE A--

09:46.533 --> 09:48.933 align:start position:10% line:79.33% size:32.5%
IT--IT'S LIKE
A COLD MEAT SALAD

09:48.933 --> 09:51.133 align:start position:10% line:79.33% size:25%
MARINATED,
LIGHTLY PICKLED.

09:51.133 --> 09:52.566 align:start position:10% line:79.33% size:55%
IT'S REALLY DELICIOUS.
YEAH.

09:52.566 --> 09:54.866 align:start position:10% line:79.33% size:60%
I MEAN, IT TASTES MEATY,
BUT IT'S A LITTLE BIT ACIDIC

09:54.866 --> 09:57.833 align:start position:10% line:79.33% size:57.5%
FROM THE BITTER ORANGE,
AND THEN IT'S, LIKE,

09:57.833 --> 09:59.800 align:start position:10% line:84.67% size:40%
LIGHTLY PICKLED.

10:02.466 --> 10:05.300 align:start position:10% line:79.33% size:47.5%
SI. JOSEPH, SO DEER
WAS NATIVE TO THE REGION.

10:05.300 --> 10:07.633 align:start position:10% line:79.33% size:57.5%
MAYANS WERE EATING DEER
SINCE PRE-HISPANIC TIMES...

10:07.633 --> 10:09.133 align:start position:50% line:84.67% size:27.5%
YEAH, YEAH.

10:09.133 --> 10:11.133 align:start position:10% line:79.33% size:50%
AND THEN THE SPANISH
BROUGHT THE PIG

10:11.133 --> 10:12.600 align:start position:10% line:79.33% size:37.5%
AND THE CATTLE,
THE HORSE.

10:12.600 --> 10:14.833 align:start position:10% line:79.33% size:57.5%
SO NOW IT'S NOT SO EASY
TO FIND DEER TACOS.

10:14.833 --> 10:15.933 align:start position:50% line:84.67% size:27.5%
DEER TACOS.

10:15.933 --> 10:17.100 align:start position:10% line:79.33% size:50%
IT USED TO BE, LIKE,
DEER TACOS EVERYWHERE.

10:18.766 --> 10:21.133 align:start position:10% line:79.33% size:32.5%
MM, QUE RICO.
MY TACO.

10:21.133 --> 10:22.833 align:start position:40% line:79.33% size:25%
I GET HERE
3 TIMES A WEEK.

10:22.833 --> 10:25.433 align:start position:10% line:84.67% size:47.5%
I'D COME HERE, TOO.

10:27.300 --> 10:29.466 align:start position:10% line:84.67% size:52.5%
AY, MIRA. HOW PRETTY.

10:29.466 --> 10:31.433 align:start position:22.5% line:79.33% size:47.5%
JINICH, VOICE-OVER:
I HAD HEARD THAT IZAMAL

10:31.433 --> 10:34.566 align:start position:12.5% line:79.33% size:75%
WAS FAMOUS FOR ITS CRAFTS, AND
TO GET AN AUTHENTIC EXPERIENCE,

10:34.566 --> 10:36.433 align:start position:10% line:84.67% size:72.5%
I'VE COME TO VISIT ESTEBAN...

10:36.433 --> 10:38.000 align:start position:50% line:79.33% size:27.5%
HOLA, PATI.
¿COMO ESTAMOS?

10:38.000 --> 10:39.900 align:start position:17.5% line:79.33% size:47.5%
JINICH, VOICE-OVER:
A WELL-KNOWN MAYAN JEWELER

10:39.900 --> 10:41.900 align:start position:20% line:84.67% size:52.5%
AND EXPERT CRAFTSMAN.

10:41.900 --> 10:44.600 align:start position:10% line:84.67% size:40%
[SPEAKING MAYAN]

10:44.600 --> 10:46.266 align:start position:20% line:79.33% size:47.5%
JINICH, VOICE-OVER:
ESTEBAN GREETS ME

10:46.266 --> 10:48.766 align:start position:20% line:79.33% size:45%
WITH A TRADITIONAL
MAYA GREETING.

10:48.766 --> 10:51.266 align:start position:20% line:79.33% size:27.5%
BIENVENIDO.
GRACIAS.

10:51.266 --> 10:52.366 align:start position:10% line:79.33% size:20%
GUSTARIA
PASAR, PATI.

10:52.366 --> 10:54.600 align:start position:37.5% line:79.33% size:37.5%
AY, QUE BONITO.
GRACIAS.

10:54.600 --> 10:56.366 align:start position:10% line:79.33% size:47.5%
JINICH, VOICE-OVER:
HIS PASSION FOR PRESERVING

10:56.366 --> 10:59.466 align:start position:22.5% line:79.33% size:57.5%
ANCIENT MAYA TECHNIQUES
CAN BE SEEN IN HIS WORK.

10:59.466 --> 11:01.800 align:start position:35% line:84.67% size:30%
JINICH: YES.

11:01.800 --> 11:03.633 align:start position:50% line:84.67% size:12.5%
AY...

11:05.300 --> 11:06.500 align:start position:10% line:84.67% size:30%
AGARRAS LA--

11:06.500 --> 11:09.233 align:start position:30% line:79.33% size:57.5%
ENTONCES VAMOS A--VAMOS
A CORTAR LA HOJA. SI.

11:09.233 --> 11:11.233 align:start position:22.5% line:79.33% size:47.5%
JINICH, VOICE-OVER:
ESTEBAN GROWS HENEQUEN,

11:11.233 --> 11:14.133 align:start position:20% line:79.33% size:45%
AN EXTREMELY TOUGH
AND FIBROUS DESERT PLANT

11:14.133 --> 11:16.633 align:start position:20% line:84.67% size:62.5%
MUCH LIKE AN AGAVE PLANT.

11:16.633 --> 11:19.400 align:start position:17.5% line:79.33% size:57.5%
HE SHOWS ME THE PROCESS
OF GETTING THE SISAL FIBER

11:19.400 --> 11:22.200 align:start position:20% line:84.67% size:60%
OUT OF THE PLANT'S LEAF.

11:22.200 --> 11:24.833 align:start position:10% line:79.33% size:70%
SISAL IS ONE OF THE TOUGHEST
FIBERS KNOWN

11:24.833 --> 11:27.866 align:start position:22.5% line:79.33% size:47.5%
AND IS USED TO MAKE
ANYTHING FROM ROPE AND TWINE

11:27.866 --> 11:30.600 align:start position:10% line:84.67% size:75%
TO PAPER, CLOTH, AND FOOTWEAR.

11:32.000 --> 11:36.466 align:start position:12.5% line:79.33% size:77.5%
HE USES A TECHNIQUE PASSED DOWN
THROUGH GENERATIONS

11:36.466 --> 11:39.133 align:start position:10% line:79.33% size:65%
TO GET THE FIBERS HE NEEDS
FOR HIS JEWELRY.

11:40.766 --> 11:43.866 align:start position:22.5% line:79.33% size:50%
MOST OF WHAT HE DOES
IS OUT OF HIS BACKYARD.

11:43.866 --> 11:49.000 align:start position:10% line:79.33% size:72.5%
IT JUST GIVES YOU A DIFFERENT
PERSPECTIVE ON YOUR OWN LIFE,

11:49.000 --> 11:53.333 align:start position:10% line:79.33% size:75%
YOU KNOW, HOW TO MAKE THE BEST
OF WHAT YOU HAVE.

11:55.466 --> 12:01.566 align:start position:10% line:79.33% size:75%
CRAFTS AND ARTISANSHIP ARE BIG
IN MEXICO AND MEXICAN CULTURE,

12:01.566 --> 12:05.966 align:start position:10% line:79.33% size:70%
AND THE PEOPLE WHO SELL THEM
ARE THE PEOPLE WHO MAKE THEM,

12:05.966 --> 12:09.633 align:start position:20% line:79.33% size:47.5%
SO THEY REALLY KNOW
WHAT THEY'RE SELLING.

12:09.633 --> 12:11.433 align:start position:40% line:79.33% size:35%
PARA TI, PATI,
DE TODO CORAZON.

12:11.433 --> 12:13.433 align:start position:30% line:79.33% size:55%
ME SIENTO TAN CONTENTO
Y AGRADECIDO.

12:13.433 --> 12:17.166 align:start position:10% line:84.67% size:37.5%
MUCHAS GRACIAS.

12:20.266 --> 12:23.400 align:start position:10% line:79.33% size:20%
HEE HEE!
GRACIAS, ESTEBAN.

12:24.600 --> 12:27.300 align:start position:10% line:79.33% size:67.5%
KINICH, VOICE-OVER: NO TRIP
TO IZAMAL IS COMPLETE

12:27.300 --> 12:29.400 align:start position:20% line:84.67% size:62.5%
WITHOUT A STOP AT KINICH.

12:29.400 --> 12:31.133 align:start position:20% line:84.67% size:12.5%
HOLA.

12:31.133 --> 12:32.766 align:start position:20% line:79.33% size:47.5%
KINICH, VOICE-OVER:
THE EXECUTIVE CHEF

12:32.766 --> 12:35.300 align:start position:20% line:79.33% size:62.5%
EVERARDO RODRIGUEZ PUENTE
HAS PROMISED TO TEACH ME

12:35.300 --> 12:37.833 align:start position:10% line:79.33% size:67.5%
HOW TO MAKE ONE OF THE MOST
TRADITIONAL RECIPES

12:37.833 --> 12:39.600 align:start position:20% line:84.67% size:52.5%
IN YUCATAN--POC CHUC.

12:39.600 --> 12:42.433 align:start position:40% line:79.33% size:30%
KINICH: LOOK
AT THIS KITCHEN.

12:42.433 --> 12:45.566 align:start position:27.5% line:79.33% size:47.5%
IT IS SO BEAUTIFUL.
HOLA. BUENAS TARDES.

12:45.566 --> 12:48.666 align:start position:40% line:79.33% size:37.5%
HOLA. SOY PATI.
SI. GRACIAS.

12:48.666 --> 12:50.900 align:start position:35% line:84.67% size:30%
MUCHO GUSTO.

12:50.900 --> 12:54.466 align:start position:10% line:79.33% size:80%
KINICH, VOICE-OVER: CHINA IS THE
POC CHUC EXPERT HERE AT KINICH.

12:54.466 --> 12:57.633 align:start position:20% line:79.33% size:55%
POC CHUC IS EVERYWHERE
IN THE YUCATAN PENINSULA,

12:57.633 --> 13:00.433 align:start position:12.5% line:84.67% size:77.5%
AND IT JUST MEANS GRILLED MEAT.

13:00.433 --> 13:02.500 align:start position:20% line:84.67% size:62.5%
KINICH: SO THINLY SLICED,

13:02.500 --> 13:05.066 align:start position:20% line:79.33% size:57.5%
Y ESTA ES COMO LA CARNE
A LA PARRILLA DE YUCATAN.

13:05.066 --> 13:07.533 align:start position:35% line:79.33% size:32.5%
THAT'S, LIKE,
THE TRADITIONAL, TYPICAL

13:07.533 --> 13:09.966 align:start position:37.5% line:79.33% size:27.5%
CARNE ASADA
OF THE YUCATAN PENINSULA.

13:09.966 --> 13:12.033 align:start position:50% line:79.33% size:27.5%
TODO LO QUE
ES LA...

13:12.033 --> 13:13.533 align:start position:32.5% line:84.67% size:37.5%
MUCHA PIMIENTA.

13:13.533 --> 13:15.500 align:start position:10% line:79.33% size:75%
KINICH, VOICE-OVER: HER RECIPE
STARTS WITH A MARINADE

13:15.500 --> 13:17.200 align:start position:20% line:84.67% size:60%
OF SALT, PEPPER, GARLIC,

13:17.200 --> 13:20.666 align:start position:22.5% line:79.33% size:40%
AND ABOUT 4 CUPS
OF BITTER ORANGE JUICE.

13:20.666 --> 13:24.533 align:start position:20% line:79.33% size:50%
SHE MIXES EVERYTHING
FOR ABOUT 30 SECONDS,

13:24.533 --> 13:27.933 align:start position:22.5% line:79.33% size:57.5%
POURS IT OVER THE PORK,
AND LETS IT MARINADE.

13:27.933 --> 13:29.333 align:start position:20% line:79.33% size:55%
KINICH: ¿QUANTO TIEMPO
SE VA A MARINAR?

13:29.333 --> 13:30.866 align:start position:10% line:84.67% size:25%
DOS HORAS.

13:30.866 --> 13:32.500 align:start position:17.5% line:79.33% size:47.5%
JINICH, VOICE-OVER:
THE PORK GOES ON THE GRILL

13:32.500 --> 13:34.433 align:start position:20% line:79.33% size:62.5%
FOR ABOUT A MINUTE OR TWO
ON EACH SIDE.

13:34.433 --> 13:37.533 align:start position:10% line:79.33% size:65%
OF COURSE, WE HAVE A BATCH
ALREADY MARINATED.

13:37.533 --> 13:40.133 align:start position:20% line:79.33% size:52.5%
THE TOMATO SALSA USES
ROASTED TOMATOES

13:40.133 --> 13:42.400 align:start position:20% line:79.33% size:62.5%
THAT WE CRUSH IN A MORTAR
WITH SALT,

13:42.400 --> 13:45.433 align:start position:22.5% line:79.33% size:57.5%
FRESHLY CHOPPED CHIVES,
AND CHOPPED CILANTRO.

13:45.433 --> 13:47.766 align:start position:20% line:79.33% size:42.5%
KINICH: CILANTRO,
AND IT'LL HAVE

13:47.766 --> 13:50.833 align:start position:20% line:79.33% size:55%
THAT NICE CONSISTENCY,
LIKE, ROUGH.

13:50.833 --> 13:53.500 align:start position:20% line:79.33% size:57.5%
LIKE, IT'S VERY CHUNKY,
I THINK, CON TROSOS, ¿NO?

13:53.500 --> 13:55.133 align:start position:10% line:84.67% size:37.5%
CON TROSOS, SI.

13:55.133 --> 13:56.833 align:start position:10% line:79.33% size:80%
KINICH, VOICE-OVER: TIME TO KEEP
AN EYE ON THE MEAT.

13:56.833 --> 13:58.833 align:start position:20% line:79.33% size:52.5%
IN YUCATAN, THEY TEND
TO LIKE IT WELL-DONE.

13:58.833 --> 14:01.100 align:start position:10% line:79.33% size:30%
TRES PARTES.
EN TRES, AH.

14:01.100 --> 14:03.200 align:start position:17.5% line:79.33% size:47.5%
KINICH, VOICE-OVER:
AND THERE'S ANOTHER SALSA,

14:03.200 --> 14:05.500 align:start position:10% line:84.67% size:72.5%
BUT THIS ONE IS SUPER CHUNKY.

14:05.500 --> 14:07.966 align:start position:20% line:79.33% size:62.5%
IT HAS ROASTED RED ONIONS
MIXED WITH SALT,

14:07.966 --> 14:10.600 align:start position:20% line:84.67% size:62.5%
LIME JUICE, AND CILANTRO.

14:10.600 --> 14:12.000 align:start position:40% line:84.67% size:22.5%
QUE RICO.

14:12.000 --> 14:13.566 align:start position:20% line:79.33% size:55%
KINICH: OH, THAT LOOKS
BEAUTIFUL.

14:13.566 --> 14:16.966 align:start position:10% line:79.33% size:70%
IT HAS SUCH FEW INGREDIENTS,
IT'S SO SIMPLE,

14:16.966 --> 14:20.500 align:start position:10% line:79.33% size:65%
AND THEN AGAIN, IT'S ABOUT
WHAT YOU'RE ADDING TO IT--

14:20.500 --> 14:23.566 align:start position:17.5% line:79.33% size:55%
THE PICKLED ONIONS AND
A LITTLE BIT OF A SPICY SALSA

14:23.566 --> 14:28.533 align:start position:20% line:79.33% size:55%
AND ONE CORN TORTILLA,
ORANGE.

14:29.566 --> 14:32.033 align:start position:20% line:84.67% size:50%
AHI ESTA LA CARNITA.

14:32.033 --> 14:34.300 align:start position:10% line:79.33% size:42.5%
ES NUESTRO FRIJOL
COLADO.

14:34.300 --> 14:37.266 align:start position:20% line:84.67% size:42.5%
FRIJOLITO COLADO.

14:37.266 --> 14:40.833 align:start position:20% line:79.33% size:47.5%
JINICH, VOICE-OVER:
SO SIMPLE AND FAST TO MAKE,

14:40.833 --> 14:46.566 align:start position:10% line:79.33% size:70%
BUT THE POC CHUC IS A STAPLE
IN YUCATECAN KITCHENS AND HOMES.

14:46.566 --> 14:49.733 align:start position:32.5% line:79.33% size:27.5%
IT'S, LIKE,
THEIR EVERYDAY FOOD.

14:49.733 --> 14:51.066 align:start position:37.5% line:79.33% size:15%
SALUD.
SALUD.

14:51.066 --> 14:52.500 align:start position:20% line:79.33% size:17.5%
CHEERS.
SALUD, SALUD.

14:52.500 --> 14:54.733 align:start position:30% line:84.67% size:17.5%
CHEERS.

14:54.733 --> 14:58.166 align:start position:42.5% line:84.67% size:17.5%
MM! MM!

14:58.166 --> 15:00.566 align:start position:47.5% line:79.33% size:25%
DELICIOSO.
MM.

15:00.566 --> 15:02.100 align:start position:50% line:84.67% size:37.5%
ESTA RIQUISIMO.

15:02.100 --> 15:04.433 align:start position:22.5% line:79.33% size:45%
THAT'S JUST, LIKE,
YOU HAVE THE CHILLED TOMATE--

15:04.433 --> 15:07.633 align:start position:20% line:79.33% size:60%
WHICH IS, LIKE, A BASIC,
CHUNKY TOMATO SAUCE

15:07.633 --> 15:10.166 align:start position:25% line:79.33% size:42.5%
BUT WITH A FLAVOR
OF CILANTRO AND THE CHIVES--

15:10.166 --> 15:13.200 align:start position:10% line:79.33% size:65%
AND THEN THE BARELY COOKED
RED ONIONS

15:13.200 --> 15:14.566 align:start position:37.5% line:79.33% size:27.5%
THAT HAVE--
HAVE ALL THE LIME JUICE

15:14.566 --> 15:17.200 align:start position:30% line:79.33% size:42.5%
AND THEN A LITTLE
OF THOSE BEANS.

15:17.200 --> 15:21.200 align:start position:20% line:79.33% size:55%
IT'S, LIKE, EVERYTHING
YOU NEED FOR DINNER, MUY RICO.

15:21.200 --> 15:23.300 align:start position:37.5% line:79.33% size:25%
MAS SALUD.
HA HA!

15:37.666 --> 15:41.500 align:start position:22.5% line:79.33% size:42.5%
I WAS SO INSPIRED
BY THAT MIX OF CULTURES

15:41.500 --> 15:45.000 align:start position:20% line:79.33% size:50%
THAT I SAW IN IZAMAL
THAT I DECIDED

15:45.000 --> 15:47.233 align:start position:20% line:79.33% size:50%
TO WHIP UP SOMETHING
IN MY KITCHEN.

15:47.233 --> 15:50.233 align:start position:10% line:10% size:75%
MY BOYS ARE CRAZY FOR LASAGNA,
SO I THOUGHT,

15:50.233 --> 15:52.733 align:start position:10% line:10% size:70%
"WHY NOT A YUCATECAN STYLE?"

15:52.733 --> 15:56.433 align:start position:10% line:79.33% size:50%
SO I'M STARTING WITH
SOME OLIVE OIL IN THE PAN.

15:56.433 --> 16:01.500 align:start position:17.5% line:79.33% size:65%
I THINK IT REALLY RESPECTS
THE SOUL OF BOTH CULTURES.

16:01.500 --> 16:04.000 align:start position:25% line:79.33% size:42.5%
IT HAS EVERYTHING
THAT A LASAGNA WANTS TO HAVE,

16:04.000 --> 16:08.300 align:start position:10% line:79.33% size:72.5%
AND IT HAS ALL OF THE FLAVORS
FROM THE YUCATAN

16:08.300 --> 16:10.733 align:start position:20% line:79.33% size:50%
THAT I REALLY ADORE,
SO I'M ADDING

16:10.733 --> 16:15.366 align:start position:20% line:79.33% size:62.5%
THE MEXICAN-STYLE CHORIZO
AND ONE POUND OF BEEF.

16:15.366 --> 16:18.600 align:start position:10% line:79.33% size:75%
YOU MAKE ABSOLUTELY EVERYTHING
THAT'S GONNA GO IN THE LASAGNA

16:18.600 --> 16:22.300 align:start position:10% line:79.33% size:70%
IN ONE POT, AND AS IT COOKS,
YOU HAVE TO MAKE SURE

16:22.300 --> 16:25.133 align:start position:22.5% line:79.33% size:42.5%
THAT YOU CONTINUE
BREAKING THE MEAT.

16:26.800 --> 16:30.500 align:start position:10% line:79.33% size:60%
THE FIRST THING THAT I'M
GOING TO ADD IS THE RED ONION.

16:30.500 --> 16:32.533 align:start position:20% line:79.33% size:50%
PEOPLE USED TO THINK
MEXICAN CUISINE

16:32.533 --> 16:36.166 align:start position:22.5% line:79.33% size:40%
WAS ONLY SPANISH
AND NATIVE MEXICAN, BUT NO.

16:36.166 --> 16:39.533 align:start position:22.5% line:79.33% size:57.5%
THERE'S A BIG INFLUENCE
OF ASIAN, OF ITALIAN,

16:39.533 --> 16:43.533 align:start position:10% line:84.67% size:67.5%
OF LEBANESE, MEDITERRANEAN.

16:43.533 --> 16:47.000 align:start position:10% line:84.67% size:67.5%
I'M GONNA CHOP SOME GARLIC.

16:55.533 --> 17:00.266 align:start position:20% line:79.33% size:40%
I'M GOING TO ADD
A GREEN BELL PEPPER.

17:00.266 --> 17:02.933 align:start position:20% line:79.33% size:62.5%
WHEN IT'S A TUESDAY NIGHT
OR A WEDNESDAY NIGHT

17:02.933 --> 17:07.400 align:start position:22.5% line:79.33% size:57.5%
AND YOU HAVE TO COME UP
WITH A GREAT DISH

17:07.400 --> 17:11.333 align:start position:20% line:79.33% size:50%
TO FEED YOUR FAMILY,
THIS IS A GREAT ONE TO MAKE,

17:11.333 --> 17:14.966 align:start position:10% line:79.33% size:65%
AND IF YOU'RE LUCKY ENOUGH
TO HAVE LEFTOVERS,

17:14.966 --> 17:17.933 align:start position:32.5% line:79.33% size:37.5%
YOU CAN HAVE IT
THE NEXT DAY FOR LUNCH.

17:17.933 --> 17:21.733 align:start position:10% line:79.33% size:67.5%
I HAVEN'T HAD ANY LEFTOVERS
WITH THIS ONE, THOUGH,

17:21.733 --> 17:26.066 align:start position:20% line:79.33% size:62.5%
AND NOW INSTEAD OF ADDING
RED OR WHITE WINE,

17:26.066 --> 17:28.033 align:start position:20% line:84.67% size:55%
I'M ADDING LA CERVEZA.

17:28.033 --> 17:29.866 align:start position:20% line:84.67% size:45%
I'M ADDING A BEER.

17:29.866 --> 17:34.433 align:start position:10% line:79.33% size:67.5%
IT'S JUST GOING TO ADD THAT
REALLY NICE, FERMENTED TASTE,

17:34.433 --> 17:37.700 align:start position:10% line:79.33% size:70%
AND IT JUST GOES REALLY WELL
WITH THE YUCATECAN FLAVORS.

17:37.700 --> 17:40.133 align:start position:32.5% line:79.33% size:32.5%
I'M GONNA LET
THE ALCOHOL EVAPORATE.

17:40.133 --> 17:42.833 align:start position:30% line:79.33% size:40%
IN THE MEANTIME,
I'M GOING TO MAKE

17:42.833 --> 17:47.300 align:start position:12.5% line:79.33% size:72.5%
MY SEASONING PASTE, WHICH IS,
LIKE, A MAGIC SEASONING PASTE.

17:47.300 --> 17:50.133 align:start position:20% line:79.33% size:37.5%
THE MAGIC IS IN
THE ACHIOTE PASTE.

17:50.133 --> 17:52.600 align:start position:10% line:84.67% size:70%
LOOK AT THIS GORGEOUS COLOR.

17:52.600 --> 17:56.000 align:start position:10% line:79.33% size:72.5%
THE TASTE IS JUST AS GORGEOUS
AND INTENSE.

17:56.000 --> 17:58.766 align:start position:20% line:79.33% size:60%
I'M ADDING 4 TABLESPOONS
OF ACHIOTE PASTE,

17:58.766 --> 18:00.966 align:start position:20% line:84.67% size:60%
A TABLESPOON OF OREGANO,

18:00.966 --> 18:04.100 align:start position:10% line:79.33% size:72.5%
A TABLESPOON OF TOMATO PASTE,
SOME SALT,

18:04.100 --> 18:07.300 align:start position:22.5% line:79.33% size:57.5%
A CUP OF CHICKEN BROTH,
AND I'M GONNA PUREE IT

18:07.300 --> 18:09.466 align:start position:20% line:84.67% size:60%
UNTIL COMPLETELY SMOOTH.

18:15.466 --> 18:18.900 align:start position:20% line:79.33% size:45%
LOOK AT THE COLOR,
IT IS SO INTENSE.

18:18.900 --> 18:24.000 align:start position:20% line:79.33% size:62.5%
TALK ABOUT A RICH-TASTING
YUCATECAN BOLONESA.

18:24.000 --> 18:29.566 align:start position:10% line:79.33% size:67.5%
SO NOW I'M ADDING 28 OUNCES
OF CRUSHED TOMATOES.

18:29.566 --> 18:33.366 align:start position:12.5% line:79.33% size:77.5%
ONE LAST THING I'M GOING TO ADD
IS THE REST OF MY CHICKEN BROTH,

18:33.366 --> 18:35.666 align:start position:10% line:84.67% size:67.5%
SO I HAD 4 CUPS ALTOGETHER.

18:35.666 --> 18:37.833 align:start position:20% line:79.33% size:60%
ONE CUP WENT TO PUREEING
THE ACHIOTE,

18:37.833 --> 18:40.700 align:start position:10% line:84.67% size:72.5%
AND 3 CUPS ARE GONNA GO HERE.

18:40.700 --> 18:44.700 align:start position:10% line:79.33% size:72.5%
NOW I'M GONNA LET THIS SIMMER
FOR ABOUT 20 MINUTES,

18:44.700 --> 18:47.133 align:start position:10% line:84.67% size:75%
AND WHILE IT FINISHES COOKING,

18:47.133 --> 18:49.700 align:start position:20% line:79.33% size:35%
I'M GONNA COOK
MY LASAGNA NOODLES.

18:55.400 --> 19:00.166 align:start position:20% line:79.33% size:60%
WE ARE DOING REALLY GOOD
WITH THE MEAT SAUCE.

19:05.433 --> 19:07.166 align:start position:12.5% line:84.67% size:77.5%
I'M GONNA BRING MY CHEESES NOW.

19:07.166 --> 19:12.300 align:start position:10% line:79.33% size:80%
THIS IS THE, UH, SUPER FUN PART,
THE SECOND BEST TO EATING IT.

19:12.300 --> 19:16.033 align:start position:10% line:79.33% size:72.5%
I'M GONNA ADD SOME MEAT SAUCE
TO THE BOTTOM.

19:16.033 --> 19:19.366 align:start position:20% line:84.67% size:62.5%
I'M GONNA ADD MY NOODLES,

19:19.366 --> 19:22.200 align:start position:22.5% line:79.33% size:57.5%
SO NOW I'M GOING TO ADD
RICOTTA CHEESE--

19:22.200 --> 19:25.133 align:start position:20% line:84.67% size:60%
VERY FRESH, VERY LIGHT--

19:25.133 --> 19:27.900 align:start position:22.5% line:84.67% size:57.5%
ANOTHER LAYER OF PASTA,

19:27.900 --> 19:31.400 align:start position:32.5% line:79.33% size:37.5%
AND YOU CAN SEE
HOW CHUNKY THE SAUCE IS.

19:31.400 --> 19:34.766 align:start position:20% line:79.33% size:35%
THE NEXT THIRD
OF RICOTTA CHEESE.

19:34.766 --> 19:38.000 align:start position:12.5% line:79.33% size:77.5%
THIS IS GONNA BE OUR LAST LAYER
OF NOODLES.

19:38.000 --> 19:41.366 align:start position:20% line:79.33% size:50%
I PREFER THE FEELING
TO THE PASTA.

19:41.366 --> 19:44.400 align:start position:10% line:79.33% size:80%
AFTER USING THE REST OF MY SAUCE
AND RICOTTA,

19:44.400 --> 19:47.600 align:start position:35% line:79.33% size:32.5%
I SPRINKLE ON
SOME DUTCH EDAM CHEESE.

19:47.600 --> 19:51.633 align:start position:10% line:79.33% size:75%
IF YOU CAN'T FIND EDAM CHEESE,
YOU CAN SUBSTITUTE FOR GOUDA

19:51.633 --> 19:57.266 align:start position:27.5% line:79.33% size:45%
OR MONTERREY JACK,
AND NOW I HAVE THE OVEN AT 375,

19:57.266 --> 20:00.500 align:start position:10% line:79.33% size:72.5%
AND IT'S GONNA GO IN THE OVEN
FOR 40 MINUTES,

20:00.500 --> 20:04.133 align:start position:10% line:79.33% size:80%
AND THEN I'M GOING TO UNCOVER IT
AND BACK IN FOR 20 MINUTES

20:04.133 --> 20:07.600 align:start position:32.5% line:79.33% size:32.5%
SO THE CHEESE
GETS BUBBLY AND CRISP,

20:07.600 --> 20:09.566 align:start position:30% line:79.33% size:40%
AND FOR DESSERT,
I'M GOING TO MAKE

20:09.566 --> 20:12.433 align:start position:20% line:79.33% size:60%
A TRADITIONAL BUT SIMPLE
MEXICAN CANDY BRITTLE

20:12.433 --> 20:14.966 align:start position:20% line:10% size:45%
CALLED PALANQUETA,
BUT INSTEAD OF NUTS,

20:14.966 --> 20:18.433 align:start position:30% line:10% size:40%
I'M GOING TO USE
ANOTHER MEXICAN FAVORITE.

20:18.433 --> 20:21.466 align:start position:20% line:79.33% size:55%
I'M MAKING MY BRITTLE,
OR MY PALANQUETA,

20:21.466 --> 20:23.400 align:start position:20% line:84.67% size:47.5%
WITH PUMPKIN SEEDS.

20:23.400 --> 20:27.500 align:start position:20% line:79.33% size:60%
YOU NEED A CUP OF WATER,
A CUP OF BROWN SUGAR,

20:27.500 --> 20:29.700 align:start position:20% line:84.67% size:52.5%
A CUP OF WHITE SUGAR,

20:29.700 --> 20:33.466 align:start position:10% line:79.33% size:70%
TWO TABLESPOONS OF UNREFINED
WHOLE CANE SUGAR,

20:33.466 --> 20:36.966 align:start position:20% line:79.33% size:55%
AND THEN I'M GONNA ADD
TWO TABLESPOONS OF CORN SYRUP,

20:36.966 --> 20:40.666 align:start position:20% line:79.33% size:62.5%
WHICH IS GOING TO PREVENT
CRYSTALLIZATION.

20:40.666 --> 20:44.333 align:start position:10% line:79.33% size:72.5%
THE HEAT IS OVER MEDIUM HEAT,
AND I HAVE THE THERMOMETER

20:44.333 --> 20:48.900 align:start position:10% line:79.33% size:72.5%
BECAUSE I NEED TO WAIT FOR IT
TO GO BETWEEN 290

20:48.900 --> 20:51.300 align:start position:30% line:84.67% size:40%
AND 300 DEGREES.

20:51.300 --> 20:54.333 align:start position:20% line:79.33% size:37.5%
THAT'S GONNA BE
THE HARD-CRACK STAGE.

20:54.333 --> 20:58.866 align:start position:10% line:79.33% size:62.5%
I'M GOING TO USE TWO CUPS
OF PEPITAS, OR PUMPKIN SEEDS,

20:58.866 --> 21:01.366 align:start position:22.5% line:84.67% size:57.5%
OVER A LOW-MEDIUM HEAT.

21:01.366 --> 21:03.500 align:start position:22.5% line:79.33% size:57.5%
SO NOW THAT THE PEPITAS
ARE READY,

21:03.500 --> 21:06.566 align:start position:20% line:79.33% size:45%
THEY START TO LOOK
SLIGHTLY BROWN.

21:06.566 --> 21:08.833 align:start position:20% line:79.33% size:60%
THE SMELL OF THE PEPITAS
TOASTING

21:08.833 --> 21:10.466 align:start position:20% line:79.33% size:47.5%
MAKES ME WANT TO GO
TO THE MOVIES.

21:10.466 --> 21:13.900 align:start position:17.5% line:79.33% size:65%
EVERY MOVIE THAT I WENT TO
IN MY CHILDHOOD IN MEXICO

21:13.900 --> 21:17.833 align:start position:20% line:79.33% size:60%
HAD THE BACKGROUND NOISE
OF PUMPKIN SEEDS.

21:17.833 --> 21:21.933 align:start position:10% line:79.33% size:60%
YOU'D FIND THEM TOASTED,
SALTED, CANDIED, SPICED UP,

21:21.933 --> 21:26.500 align:start position:20% line:79.33% size:52.5%
AND A SMALL BAG LASTS
A 3-HOUR MOVIE.

21:26.500 --> 21:30.066 align:start position:20% line:79.33% size:55%
YOU GUYS HAVE POPCORN.
I HAVE PEPITAS.

21:32.033 --> 21:35.266 align:start position:20% line:79.33% size:37.5%
OK. IT'S ALMOST
AT THE HARD CRACK.

21:35.266 --> 21:37.833 align:start position:10% line:79.33% size:70%
THE MOMENT IT'S ABOUT TO GET
TO THE HARD-CRACK STAGE,

21:37.833 --> 21:40.366 align:start position:20% line:79.33% size:62.5%
YOU HAVE, LIKE, 5 SECONDS
TO GET IT IN HERE

21:40.366 --> 21:43.333 align:start position:20% line:79.33% size:45%
BECAUSE IT HARDENS
SUPER DUPER FAST,

21:43.333 --> 21:46.466 align:start position:20% line:79.33% size:47.5%
SO I'M GOING TO OIL
MY SPATULA

21:46.466 --> 21:49.066 align:start position:12.5% line:84.67% size:77.5%
SO I CAN SPREAD THE PALANQUETA.

21:49.066 --> 21:54.033 align:start position:10% line:79.33% size:70%
I'M GOING TO ADD BAKING SODA
AND THE BUTTER.

21:54.033 --> 21:56.233 align:start position:10% line:84.67% size:75%
OK. THIS HAS TO GO SUPER FAST.

21:56.233 --> 22:01.000 align:start position:20% line:79.33% size:55%
ADD THE PUMPKIN SEEDS,
AND IT'S HARDENING AS I SPEAK,

22:01.000 --> 22:07.400 align:start position:10% line:79.33% size:80%
AND I HAVE ABOUT 3, 2, 1 SECONDS
TO MAKE THIS PALANQUETA.

22:07.400 --> 22:11.666 align:start position:20% line:79.33% size:47.5%
JUST SPREAD IT FAST
BECAUSE IT HARDENS.

22:11.666 --> 22:15.100 align:start position:20% line:79.33% size:45%
BEFORE IT HARDENS,
I'M GOING TO ADD

22:15.100 --> 22:18.233 align:start position:20% line:84.67% size:52.5%
A LITTLE FLOR DE SAL.

22:18.233 --> 22:20.066 align:start position:30% line:84.67% size:32.5%
WE WERE FAST.

22:20.066 --> 22:22.600 align:start position:20% line:79.33% size:60%
WE DID GOOD, SO I'M JUST
GONNA LET IT COOL,

22:22.600 --> 22:26.400 align:start position:20% line:79.33% size:60%
AND YOU ARE GOING TO SEE
HOW BEAUTIFUL IT CRACKS.

22:29.200 --> 22:32.366 align:start position:12.5% line:79.33% size:77.5%
NOW I'M GOING TO LET THE CHEESE
BECOME MELTY AND GOLDEN

22:32.366 --> 22:34.933 align:start position:22.5% line:84.67% size:57.5%
FOR ANOTHER 20 MINUTES.

22:38.066 --> 22:41.600 align:start position:20% line:79.33% size:35%
IT SMELLS LIKE
THE LASAGNA'S READY.

22:43.933 --> 22:45.333 align:start position:40% line:84.67% size:7.5%
MM.

22:48.666 --> 22:51.566 align:start position:20% line:84.67% size:47.5%
IT LOOKS BEAUTIFUL,

22:51.566 --> 22:54.933 align:start position:30% line:79.33% size:37.5%
AND WHILE I LET
MY LASAGNA REST JUST A LITTLE,

22:54.933 --> 22:57.333 align:start position:22.5% line:84.67% size:57.5%
I CAN BREAK MY BRITTLE.

22:57.333 --> 23:01.200 align:start position:10% line:79.33% size:72.5%
I'M JUST GONNA BREAK A CORNER
WITH A KNIFE--

23:02.633 --> 23:05.300 align:start position:20% line:79.33% size:55%
DID YOU SEE HOW IT ALL
COMES OUT?--

23:05.300 --> 23:09.700 align:start position:12.5% line:84.67% size:77.5%
AND THEN HAVE FUN AND BREAK IT.

23:09.700 --> 23:12.133 align:start position:30% line:79.33% size:40%
WITH THE LASAGNA
AND THIS BRITTLE,

23:12.133 --> 23:17.533 align:start position:20% line:79.33% size:45%
YOU WILL BE MAKING
THE GONE-IN-SECONDS MENU,

23:17.533 --> 23:21.400 align:start position:10% line:84.67% size:72.5%
AND DOESN'T IT LOOK GORGEOUS?

23:21.400 --> 23:24.800 align:start position:22.5% line:84.67% size:57.5%
LASAGNA TIME. HA HA HA!

23:26.233 --> 23:30.533 align:start position:10% line:84.67% size:70%
LOOK AT THE LAYER OF CHEESE.

23:43.200 --> 23:45.300 align:start position:40% line:84.67% size:7.5%
MM.

23:45.300 --> 23:49.700 align:start position:10% line:79.33% size:80%
YOU CAN REALLY TASTE THE CHORIZO
AND THE ACHIOTE SAUCE.

23:49.700 --> 23:52.466 align:start position:20% line:79.33% size:45%
THIS IS PROOF THAT
WHEN CULTURES MIX,

23:52.466 --> 23:56.000 align:start position:10% line:84.67% size:67.5%
THE RESULTS ARE INCREDIBLE.

23:56.000 --> 24:01.000 align:start position:10% line:79.33% size:67.5%
SO YOU CAN EAT YOUR BRITTLE
JUST LIKE THIS.

24:01.000 --> 24:03.233 align:start position:40% line:84.67% size:7.5%
MM.

24:03.233 --> 24:05.333 align:start position:20% line:79.33% size:32.5%
YOU CAN DO IT
ON TOP OF ICE CREAM

24:05.333 --> 24:08.400 align:start position:20% line:84.67% size:62.5%
LIKE I'M DOING RIGHT NOW,

24:08.400 --> 24:11.533 align:start position:20% line:79.33% size:45%
CRACKED INTO TINY,
LITTLE PIECES,

24:11.533 --> 24:14.633 align:start position:20% line:79.33% size:52.5%
AND THEN IT CRUNCHES,
BUT THEN YOU'D HAVE THE TASTE

24:14.633 --> 24:17.066 align:start position:22.5% line:84.67% size:57.5%
OF THE TOASTED PEPITAS.

24:17.066 --> 24:21.066 align:start position:10% line:79.33% size:65%
IT BRINGS ME BACK TO GOING
TO THE MOVIES IN MEXICO

24:21.066 --> 24:24.633 align:start position:32.5% line:79.33% size:37.5%
WITH MY FAMILY,
BUT TODAY'LL BE BETTER.

24:27.400 --> 24:30.900 align:start position:20% line:79.33% size:50%
THESE ARE TWO REALLY
SIMPLE-TO-MAKE DISHES

24:30.900 --> 24:33.100 align:start position:20% line:79.33% size:60%
THAT WILL FLY IN SECONDS
IN YOUR HOUSE.

24:33.100 --> 24:35.100 align:start position:20% line:84.67% size:52.5%
IF MY BOYS WERE HERE,

24:35.100 --> 24:37.866 align:start position:17.5% line:79.33% size:65%
THEY WOULD COMPLETELY DIVE
IN THERE IN A SEC--

24:37.866 --> 24:40.200 align:start position:60% line:84.67% size:12.5%
ELAN.

24:40.200 --> 24:42.566 align:start position:47.5% line:79.33% size:35%
DOES IT LOOK--
YEAH.

24:42.566 --> 24:44.433 align:start position:10% line:10% size:55%
I SMELLED THIS LASAGNA
FROM UPSTAIRS,

24:44.433 --> 24:45.933 align:start position:10% line:10% size:22.5%
AND I HAD
TO COME DOWN.

24:45.933 --> 24:48.233 align:start position:40% line:10% size:47.5%
I KNOW. YOU'VE BEEN
STUDYING SO HARD.

24:48.233 --> 24:50.366 align:start position:10% line:10% size:45%
MM, IT IS SO GOOD.

24:50.366 --> 24:51.933 align:start position:10% line:10% size:57.5%
IS THAT, LIKE, CHIPOTLE
IN THERE, OR LIKE--

24:51.933 --> 24:53.833 align:start position:37.5% line:10% size:37.5%
IT HAS CHORIZO.
OH.

24:53.833 --> 24:56.500 align:start position:37.5% line:10% size:37.5%
IT IS BOLD, NO?
MM.

24:56.500 --> 24:58.700 align:start position:10% line:10% size:62.5%
CAN I TAKE A LITTLE MORE?
OK.

24:58.700 --> 25:01.200 align:start position:50% line:10% size:32.5%
YES. YOU CAN.

25:01.200 --> 25:03.033 align:start position:40% line:15.33% size:50%
THAT'S A LITTLE BIT.

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DON'T FORGET,
THERE'S ICE CREAM, TOO.

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OH, I'LL BE
BACK LATER.

25:06.766 --> 25:08.200 align:start position:47.5% line:10% size:7.5%
MM.

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FOR RECIPES AND INFORMATION

25:24.333 --> 25:26.133 align:start position:10% line:84.67% size:67.5%
FROM THIS EPISODE AND MORE,

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VISIT PATIJINICH.COM

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AND CONNECT.

25:30.133 --> 25:31.766 align:start position:10% line:84.67% size:72.5%
FIND ME ON FACEBOOK, TWITTER,

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INSTAGRAM, AND PINTEREST

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@PATIJINICH.

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ANNOUNCER: "PATI'S
MEXICAN TABLE"

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IS MADE POSSIBLE BY...

25:39.300 --> 25:40.666 align:start position:20% line:10% size:50%
DIFFERENT ANNOUNCER:
ALWAYS CONNECTED...

25:43.566 --> 25:48.233 align:start position:12.5% line:10% size:77.5%
DISCONNECT AND FEEL THE MOMENT.

25:48.233 --> 25:50.266 align:start position:40% line:10% size:10%
AAH!
AAH!

25:50.266 --> 25:52.266 align:start position:10% line:10% size:20%
WHOO HA!

25:52.266 --> 25:55.733 align:start position:10% line:10% size:80%
ANNOUNCER: POOLS OF CLEAR WATER,

25:55.733 --> 25:58.833 align:start position:20% line:10% size:45%
UNEXPECTED TWISTS,

25:58.833 --> 26:02.900 align:start position:10% line:10% size:72.5%
AND PLACES YOU'VE NEVER BEEN.

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CANCUN--LIVE IT TO BELIEVE IT.

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DIFFERENT ANNOUNCER:
LA MORENA CHILES AND SAUCES--

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AUTHENTIC MEXICAN FLAVOR.

26:12.966 --> 26:15.566 align:start position:10% line:79.33% size:80%
DIFFERENT ANNOUNCER: INTRODUCING
FUD CAMPIRANO MEXICAN CHEESES

26:15.566 --> 26:18.000 align:start position:32.5% line:79.33% size:37.5%
WITH RESEALABLE
PACKAGING.

26:18.000 --> 26:22.300 align:start position:10% line:79.33% size:60%
DIFFERENT ANNOUNCER: THE
NATIONAL AGRICULTURAL COUNCIL,

26:22.300 --> 26:26.133 align:start position:40% line:84.67% size:20%
MEXBEST,

26:26.133 --> 26:31.000 align:start position:10% line:79.33% size:80%
AND THE MINISTRY OF AGRICULTURE,
LIVESTOCK, RURAL DEVELOPMENT,

26:31.000 --> 26:33.833 align:start position:20% line:79.33% size:50%
FISHERIES, AND FOOD,
PROUD TO SUPPORT

26:33.833 --> 26:43.800 align:start position:20% line:79.33% size:55%
"PATI'S MEXICAN TABLE"
ON PUBLIC TELEVISION.