JINICH: THE YUCATAN PENINSULA
IS THE STORY OF TWO CULTURES,
MAYA AND SPANISH,
WEAVING TOGETHER FOR CENTURIES.
SYMBOLS, TRADITIONS, AND RECIPES
OF BOTH CULTURES ARE EVERYWHERE,
ONE OF THE BEST EXAMPLES
OF THIS MARRIAGE
IS A TINY TOWN IN THE CENTER
OF THE PENINSULA.
THIS IS IZAMAL
AND THE STORY OF GOLD AND GOD.
LATER IN MY KITCHEN,
I TRY TO LIVE UP
TO IZAMAL'S GOLD STANDARD
WITH A COUPLE
OF YUCATAN-INSPIRED RECIPES
OF MY VERY OWN--
YUCATECAN-STYLE LASAGNA
WITH MEXICAN CHORIZO
AND A CRUNCHY, SWEET,
ADDICTING PEPITA BRITTLE.
♪ DAME, DAME ♪
♪ DAME TU CHOCOLATE ♪
♪ DAME, DAME ♪
♪ DAME TU PILONCILLO ♪
♪ DAME, DAME ♪
♪ DAME CAFE CALIENTE ♪
♪ DAME, DAME ♪
♪ DAME TU CORAZON ♪
Announcer: "PATI'S MEXICAN
TABLE" IS MADE POSSIBLE BY...
DIFFERENT ANNOUNCER:
THE MINISTRY OF AGRICULTURE,
LIVESTOCK, RURAL DEVELOPMENT,
FISHERIES, AND FOOD;
MEXBEST;
AND THE NATIONAL
AGRICULTURAL COUNCIL.
DIFFERENT ANNOUNCER:
FUD BRAND MEATS
WITH TRADITIONAL MEXICAN FLAVOR.
DIFFERENT ANNOUNCER:
LA MORENA CHILES AND SAUCES--
AUTHENTIC MEXICAN FLAVOR.
DIFFERENT ANNOUNCER: A PLACE
THAT'S A FEW HOURS AWAY...
A PLACE THAT MOVES
AT A DIFFERENT PACE...
A PLACE THAT TRAVELS
BACK IN TIME...
A PLACE THAT IS CAMPECHE.
CAMPECHE--LIVE IT TO BELIEVE IT.
JINICH: IZAMAL LIES AT
THE NORTHERN END OF THE YUCATAN,
ABOUT AN HOUR EAST OF MERIDA.
IT'S CALLED THE YELLOW CITY
FOR VERY OBVIOUS REASONS.
THEY SAY THAT WHEN
THE SPANISH CAME HERE,
THEIR PURPOSE WAS GOLD AND GOD.
MAYBE THERE'S A CONNECTION.
TO FIND OUT MORE, I'M MEETING
WITH HISTORIAN HUMBERTO GOMEZ
OVER BREAKFAST.
HUMBERTO, THERE'S
SO MANY THINGS
THAT I WANT TO KNOW,
BUT THE FIRST ONE
I CAN THINK ABOUT IS,
YOU LOOK PHENOMENAL.
YOU'RE 79 YEARS OLD.
GIVE ME YOUR SECRETS.
DRINK THE WATER
FROM THE CENOTES--
DRINK THE WATER
FROM THE CENOTES.
IT'S VERY IMPORTANT--
BE HAPPY,
AND EAT LOTS
OF HABANERO PEPPER.
JINICH, VOICE-OVER:
HUMBERTO GOMEZ IS A FASCINATING
HISTORIAN, TOUR GUIDE,
RESEARCHER,
ONE OF THE MOST KNOWLEDGEABLE
PEOPLE THAT I'VE EVER MET.
WOMAN:
CON PERMISO.
AY, MUCHAS GRACIAS.
JINICH, VOICE-OVER:
HUEVOS MOTULENOS
IS AN ICONIC YUCATAN BREAKFAST--
FRESH CORN TORTILLAS
TOPPED WITH REFRIED BLACK BEANS
AND LIGHTLY GRILLED.
DEEP-FRIED PLANTAINS
AND TWO SUNNY-SIDE-UP EGGS
ARE STACKED ONTO THE TORTILLAS,
TOPPED WITH SALSA ROJA,
AND FINISHED WITH HAM
AND TWO TYPES OF GRATED CHEESE.
SWEET PEAS GO ON TOP,
AND, LISTO, HUEVOS MOTULENOS.
I'M GONNA START EATING
THESE BECAUSE I'M HUNGRY.
GO AHEAD.
TELL ME A LITTLE BIT
OF THE STORY
OF THE MAYA HERE
IN YUCATAN.
THE CIVILIZATION
WAS ACTUALLY STARTED
ABOUT 1,500 YEARS BEFORE
THE BIRTH OF CHRIST.
MM-HMM.
THE MAYA PEOPLE
WERE HERE
LIVING IN THE YUCATAN
FOR 10,000 YEARS.
10,000 YEARS AGO.
YES.
WHEN THE SPANISH
CONQUERORS CAME DOWN
TO YUCATAN, THE MAYA
CIVILIZATION WAS GONE.
WAS GONE?
WAS GONE,
AND, ACCORDING
TO SPANISH RECORDS,
ONLY 2,000 PEOPLE
WERE LIVING AMONG--
AMONG GIGANTIC RUINS
THAT WERE DOWN HERE.
SO TODAY
IT'S MAINLY--
THE POPULATION IS
MAINLY CATHOLIC,
YOU WOULD SAY,
MAINLY CATHOLIC.
MAINLY CATHOLIC, BUT THEY
BELIEVE IN ALL THESE THINGS.
THAT'S HOW SOME
CATHOLIC DEITIES,
OR CATHOLIC SAINTS,
WERE TAKING THE PLACE
GRADUALLY
YES...
OF THE MAYA GOD,
THE SO-CALLED GODS.
AND TURNED INTO
A BEAUTIFUL
AND COLORFUL
COMBINATION.
THAT'S RIGHT.
LIKE, FARMERS,
AS AN EXAMPLE,
BEFORE PLANTING,
THEY PERFORM
CEREMONIES
THAT WERE PERFORMED
HUNDREDS OF YEARS AGO,
AND THEY REQUIRE
THE FAVORS
OF THE GODS,
AND THAT'S SOMETHING
THAT IS PRACTICED TODAY.
IT'S KNOWN BY THE
CATHOLIC RELIGION
AND IS ACCEPTED.
JINICH, VOICE-OVER:
SINCE THE CONQUEST,
THE SPANISH HAVE RULED
THE YUCATAN,
BUT THEIR RELATIONSHIP WITH
THE MAYA IS ALWAYS CHANGING.
YES.
WE HAVE
TV PROGRAMS IN MAYA.
WE HAVE RADIO
PROGRAMS IN MAYA.
MM-HMM.
NOW WE CAN SEE
DOCTORS, LAWYERS, UH,
IMPORTANT ARCHITECTS,
AND ENGINEERS
AND ALL THESE PEOPLE
WITH MAYA NAMES...
MM.
THAT WE COULDN'T SEE
60, 70 YEARS AGO.
MM.
THE SCHOOLING WAS
A PRIVILEGED PLACE
FOR THESE DESCENDENTS OF
THE SPANISH CONQUERORS,
SO THE MAYA ARE
GETTING BACK
RIGHT.
TO THEIR PLACE,
TO TAKE THEIR
PLACES, YOU SEE?
RIGHT. THAT IS
A PHENOMENAL THING
THAT IS HAPPENING,
THEN.
YEAH. I--I
THINK SO. YEAH.
WELL, JOSE HUMBERTO
GOMEZ RODRIGO,
IS HAS BEEN
SUCH A PLEASURE.
MY PLEASURE IT HAS
BEEN, DEFINITELY.
JINICH: SYMBOLS OF THE SPANISH
INFLUENCE ARE IMPRESSIVE HERE,
BUT IZAMAL IS UNIQUE
IN THE YUCATAN.
SOME OF THE ORIGINAL
MAYA TEMPLES STILL EXIST
JUST A SHORT WALK
FROM THE CITY CENTER.
THIS IS THE TEMPLE
OF KINICH KAK MOO
THE SUN GOD.
JINICH, VOICE-OVER:
THIS IS JOSEPH,
A LOCAL MAYAN GUIDE
WITH A PASSION FOR HIS HERITAGE.
JOSEPH: THE BIGGEST
TEMPLE IN THE TIME
OF THE MAYAN PEOPLE
WAS THIS--P'AP'HOL-CHAAK.
SO ONE TEMPLE
SAW THE OTHER.
THIS IS THE SECOND TEMPLE.
OK.
JINICH: SO HOW MANY
TEMPLES WERE HERE?
JOSEPH: IN THAT TIME,
WE HAVE 5 MAYA TEMPLES.
5, AND THEY WERE EACH
FOR A DIFFERENT GOD.
DIFFERENT GODS AND
DIFFERENT RESPONSE,
OK.
DEPENDING WHAT WE NEED.
IF I NEED RAIN,
I GO TO THE TEMPLE
OF THE WATER GOD.
MM-HMM.
I NEED SUN,
I COME TO THE TEMPLE
OF THE SUN GOD.
JINICH, VOICE-OVER: I'M EXCITED
BECAUSE JOSEPH IS TAKING ME
ALL THE WAY UP TO THE TOP
OF THIS ANCIENT TEMPLE,
A PRIVILEGE THAT, IN ITS DAY,
WAS RESERVED
FOR HIGH PRIESTS ONLY,
BUT SOMETHING TELLS ME
THIS ISN'T
THE FIRST TIME HE'S COME
UP THESE STEPS.
HE'S UNSTOPPABLE.
HEH.
EVERYTHING FLAT.
CHICHEN ITZA
IS OVER THERE.
OVER THERE
IS GUATEMALA,
AND OVER THERE IS,
UH, UNITED STATES,
HA HA HA!
NORTH.
THERE'S THE U.S.
JINICH, VOICE-OVER:
AFTER CLIMBING TO THE TOP
OF THE TEMPLE, OUR NEXT ASCENT
WAS A PIECE OF CAKE.
JOSEPH: IZAMAL, IT WAS FOUNDED
200 YEARS AFTER JESUS,
AND THE MAIN MAYA TEMPLE
WAS HERE.
JINICH, VOICE-OVER: WHEN THE
SPANISH ARRIVED HERE IN 1549,
THEY TORE DOWN THE MAYAN TEMPLE
AND USED THE STONES
TO BUILD THIS
FRANCISCAN MONASTERY
NAMED AFTER
SAN ANTONIO DE PADUA.
JINICH: THEY BUILD THIS
CHURCH, AND THEY SAID,
"HERE IS THE PLACE WHERE
YOU'RE GOING TO PRAY,
"BUT HERE IS MY GOD,
SO MY GOD IS YOUR GOD.
YOUR GOD IS MY GOD,"
AND PEOPLE KEPT
COMING HERE TO PRAY.
BECAUSE WE HAVE CHAAK,
IS WATER GOD,
AND THE SPANISH SAY,
"I HAVE ONE GOD, ALSO,
"TO GIVE WATER.
MM-HMM.
"LET ME INTRODUCE YOU
MY GOD.
THE NAME IS
SAN ISIDRO LABRADOR."
SO THE SPANISH SAID,
"ALL OF YOUR GODS
"ARE THE SAINTS OF
THE CATHOLIC RELIGION,
"AND YOUR GODDESS
OF FERTILITY
IS OUR VIRGIN MARY,
SO THEY ARE ONE."
YES. IZAMAL
HAS 3 CULTURES.
THE FIRST CULTURE
IS MAYA.
THE SECOND
CULTURE IS SPANISH.
THE THIRD CULTURE
IS ME, THE PEOPLE.
I AM PROUD.
I AM PROUD BECAUSE
MY PEOPLE
NEVER DISAPPEARED.
MY PEOPLE,
WE STAY HERE.
WHERE? IN MY HEART,
IN MY HEAD.
MAYBE SPANISH CAME HERE.
MAYBE SPANISH
CHANGED EVERYTHING,
BUT SPANISH
CANNOT CHANGE MY HEART.
I BELIEVE ALSO
IN MAYA GODS.
I BELIEVE IN THAT VIRGIN
BECAUSE IT'S SAME ONE.
THIS IS JUST
BEAUTIFUL.
LOOK. THAT LADY.
THAT LADY NOW BELIEVES
IN 3 KINGS.
SHE'S MAYA.
SO THAT IS THE EVOLUTION
OF THE MAYA PEOPLE.
YEAH. YEAH.
JINICH, VOICE-OVER: TO GOT A
TASTE OF THIS MIXING OF CULTURES
IN EVERYDAY LIFE,
JOSEPH WANTED TO TAKE ME
TO HIS FAVORITE TACO STAND.
THIS IS THE TACOS
OF VENADOS, VENADO.
IT IS MY FAVORITE.
EVERYBODY EATS THIS
IN THIS TOWN.
IT'S A TRADITION
THAT WE HAVE
IN THIS STATE.
I WANT TO EAT SOME
AS YOU TELL ME ABOUT IT.
I'LL HAVE TWO.
DOS TACOS.
AND HOW DOES
HE COOK THE DEER?
HE COOKED IT
IN THE EARTH.
YES. OH...
OK.
BE CAREFUL BECAUSE--
IT'S HOT?
YEAH. IT'S HOT.
OH, I SEE THE CHILE.
OK.
MM. MM!
THIS IS HOMEMADE.
PICA.
PICA.
LA CARNE ESTA
BIEN, RICA.
IT TASTES LIKE A--
IT--IT'S LIKE
A COLD MEAT SALAD
MARINATED,
LIGHTLY PICKLED.
IT'S REALLY DELICIOUS.
YEAH.
I MEAN, IT TASTES MEATY,
BUT IT'S A LITTLE BIT ACIDIC
FROM THE BITTER ORANGE,
AND THEN IT'S, LIKE,
LIGHTLY PICKLED.
SI. JOSEPH, SO DEER
WAS NATIVE TO THE REGION.
MAYANS WERE EATING DEER
SINCE PRE-HISPANIC TIMES...
YEAH, YEAH.
AND THEN THE SPANISH
BROUGHT THE PIG
AND THE CATTLE,
THE HORSE.
SO NOW IT'S NOT SO EASY
TO FIND DEER TACOS.
DEER TACOS.
IT USED TO BE, LIKE,
DEER TACOS EVERYWHERE.
MM, QUE RICO.
MY TACO.
I GET HERE
3 TIMES A WEEK.
I'D COME HERE, TOO.
AY, MIRA. HOW PRETTY.
JINICH, VOICE-OVER:
I HAD HEARD THAT IZAMAL
WAS FAMOUS FOR ITS CRAFTS, AND
TO GET AN AUTHENTIC EXPERIENCE,
I'VE COME TO VISIT ESTEBAN...
HOLA, PATI.
¿COMO ESTAMOS?
JINICH, VOICE-OVER:
A WELL-KNOWN MAYAN JEWELER
AND EXPERT CRAFTSMAN.
[SPEAKING MAYAN]
JINICH, VOICE-OVER:
ESTEBAN GREETS ME
WITH A TRADITIONAL
MAYA GREETING.
BIENVENIDO.
GRACIAS.
GUSTARIA
PASAR, PATI.
AY, QUE BONITO.
GRACIAS.
JINICH, VOICE-OVER:
HIS PASSION FOR PRESERVING
ANCIENT MAYA TECHNIQUES
CAN BE SEEN IN HIS WORK.
JINICH: YES.
AY...
AGARRAS LA--
ENTONCES VAMOS A--VAMOS
A CORTAR LA HOJA. SI.
JINICH, VOICE-OVER:
ESTEBAN GROWS HENEQUEN,
AN EXTREMELY TOUGH
AND FIBROUS DESERT PLANT
MUCH LIKE AN AGAVE PLANT.
HE SHOWS ME THE PROCESS
OF GETTING THE SISAL FIBER
OUT OF THE PLANT'S LEAF.
SISAL IS ONE OF THE TOUGHEST
FIBERS KNOWN
AND IS USED TO MAKE
ANYTHING FROM ROPE AND TWINE
TO PAPER, CLOTH, AND FOOTWEAR.
HE USES A TECHNIQUE PASSED DOWN
THROUGH GENERATIONS
TO GET THE FIBERS HE NEEDS
FOR HIS JEWELRY.
MOST OF WHAT HE DOES
IS OUT OF HIS BACKYARD.
IT JUST GIVES YOU A DIFFERENT
PERSPECTIVE ON YOUR OWN LIFE,
YOU KNOW, HOW TO MAKE THE BEST
OF WHAT YOU HAVE.
CRAFTS AND ARTISANSHIP ARE BIG
IN MEXICO AND MEXICAN CULTURE,
AND THE PEOPLE WHO SELL THEM
ARE THE PEOPLE WHO MAKE THEM,
SO THEY REALLY KNOW
WHAT THEY'RE SELLING.
PARA TI, PATI,
DE TODO CORAZON.
ME SIENTO TAN CONTENTO
Y AGRADECIDO.
MUCHAS GRACIAS.
HEE HEE!
GRACIAS, ESTEBAN.
KINICH, VOICE-OVER: NO TRIP
TO IZAMAL IS COMPLETE
WITHOUT A STOP AT KINICH.
HOLA.
KINICH, VOICE-OVER:
THE EXECUTIVE CHEF
EVERARDO RODRIGUEZ PUENTE
HAS PROMISED TO TEACH ME
HOW TO MAKE ONE OF THE MOST
TRADITIONAL RECIPES
IN YUCATAN--POC CHUC.
KINICH: LOOK
AT THIS KITCHEN.
IT IS SO BEAUTIFUL.
HOLA. BUENAS TARDES.
HOLA. SOY PATI.
SI. GRACIAS.
MUCHO GUSTO.
KINICH, VOICE-OVER: CHINA IS THE
POC CHUC EXPERT HERE AT KINICH.
POC CHUC IS EVERYWHERE
IN THE YUCATAN PENINSULA,
AND IT JUST MEANS GRILLED MEAT.
KINICH: SO THINLY SLICED,
Y ESTA ES COMO LA CARNE
A LA PARRILLA DE YUCATAN.
THAT'S, LIKE,
THE TRADITIONAL, TYPICAL
CARNE ASADA
OF THE YUCATAN PENINSULA.
TODO LO QUE
ES LA...
MUCHA PIMIENTA.
KINICH, VOICE-OVER: HER RECIPE
STARTS WITH A MARINADE
OF SALT, PEPPER, GARLIC,
AND ABOUT 4 CUPS
OF BITTER ORANGE JUICE.
SHE MIXES EVERYTHING
FOR ABOUT 30 SECONDS,
POURS IT OVER THE PORK,
AND LETS IT MARINADE.
KINICH: ¿QUANTO TIEMPO
SE VA A MARINAR?
DOS HORAS.
JINICH, VOICE-OVER:
THE PORK GOES ON THE GRILL
FOR ABOUT A MINUTE OR TWO
ON EACH SIDE.
OF COURSE, WE HAVE A BATCH
ALREADY MARINATED.
THE TOMATO SALSA USES
ROASTED TOMATOES
THAT WE CRUSH IN A MORTAR
WITH SALT,
FRESHLY CHOPPED CHIVES,
AND CHOPPED CILANTRO.
KINICH: CILANTRO,
AND IT'LL HAVE
THAT NICE CONSISTENCY,
LIKE, ROUGH.
LIKE, IT'S VERY CHUNKY,
I THINK, CON TROSOS, ¿NO?
CON TROSOS, SI.
KINICH, VOICE-OVER: TIME TO KEEP
AN EYE ON THE MEAT.
IN YUCATAN, THEY TEND
TO LIKE IT WELL-DONE.
TRES PARTES.
EN TRES, AH.
KINICH, VOICE-OVER:
AND THERE'S ANOTHER SALSA,
BUT THIS ONE IS SUPER CHUNKY.
IT HAS ROASTED RED ONIONS
MIXED WITH SALT,
LIME JUICE, AND CILANTRO.
QUE RICO.
KINICH: OH, THAT LOOKS
BEAUTIFUL.
IT HAS SUCH FEW INGREDIENTS,
IT'S SO SIMPLE,
AND THEN AGAIN, IT'S ABOUT
WHAT YOU'RE ADDING TO IT--
THE PICKLED ONIONS AND
A LITTLE BIT OF A SPICY SALSA
AND ONE CORN TORTILLA,
ORANGE.
AHI ESTA LA CARNITA.
ES NUESTRO FRIJOL
COLADO.
FRIJOLITO COLADO.
JINICH, VOICE-OVER:
SO SIMPLE AND FAST TO MAKE,
BUT THE POC CHUC IS A STAPLE
IN YUCATECAN KITCHENS AND HOMES.
IT'S, LIKE,
THEIR EVERYDAY FOOD.
SALUD.
SALUD.
CHEERS.
SALUD, SALUD.
CHEERS.
MM! MM!
DELICIOSO.
MM.
ESTA RIQUISIMO.
THAT'S JUST, LIKE,
YOU HAVE THE CHILLED TOMATE--
WHICH IS, LIKE, A BASIC,
CHUNKY TOMATO SAUCE
BUT WITH A FLAVOR
OF CILANTRO AND THE CHIVES--
AND THEN THE BARELY COOKED
RED ONIONS
THAT HAVE--
HAVE ALL THE LIME JUICE
AND THEN A LITTLE
OF THOSE BEANS.
IT'S, LIKE, EVERYTHING
YOU NEED FOR DINNER, MUY RICO.
MAS SALUD.
HA HA!
I WAS SO INSPIRED
BY THAT MIX OF CULTURES
THAT I SAW IN IZAMAL
THAT I DECIDED
TO WHIP UP SOMETHING
IN MY KITCHEN.
MY BOYS ARE CRAZY FOR LASAGNA,
SO I THOUGHT,
"WHY NOT A YUCATECAN STYLE?"
SO I'M STARTING WITH
SOME OLIVE OIL IN THE PAN.
I THINK IT REALLY RESPECTS
THE SOUL OF BOTH CULTURES.
IT HAS EVERYTHING
THAT A LASAGNA WANTS TO HAVE,
AND IT HAS ALL OF THE FLAVORS
FROM THE YUCATAN
THAT I REALLY ADORE,
SO I'M ADDING
THE MEXICAN-STYLE CHORIZO
AND ONE POUND OF BEEF.
YOU MAKE ABSOLUTELY EVERYTHING
THAT'S GONNA GO IN THE LASAGNA
IN ONE POT, AND AS IT COOKS,
YOU HAVE TO MAKE SURE
THAT YOU CONTINUE
BREAKING THE MEAT.
THE FIRST THING THAT I'M
GOING TO ADD IS THE RED ONION.
PEOPLE USED TO THINK
MEXICAN CUISINE
WAS ONLY SPANISH
AND NATIVE MEXICAN, BUT NO.
THERE'S A BIG INFLUENCE
OF ASIAN, OF ITALIAN,
OF LEBANESE, MEDITERRANEAN.
I'M GONNA CHOP SOME GARLIC.
I'M GOING TO ADD
A GREEN BELL PEPPER.
WHEN IT'S A TUESDAY NIGHT
OR A WEDNESDAY NIGHT
AND YOU HAVE TO COME UP
WITH A GREAT DISH
TO FEED YOUR FAMILY,
THIS IS A GREAT ONE TO MAKE,
AND IF YOU'RE LUCKY ENOUGH
TO HAVE LEFTOVERS,
YOU CAN HAVE IT
THE NEXT DAY FOR LUNCH.
I HAVEN'T HAD ANY LEFTOVERS
WITH THIS ONE, THOUGH,
AND NOW INSTEAD OF ADDING
RED OR WHITE WINE,
I'M ADDING LA CERVEZA.
I'M ADDING A BEER.
IT'S JUST GOING TO ADD THAT
REALLY NICE, FERMENTED TASTE,
AND IT JUST GOES REALLY WELL
WITH THE YUCATECAN FLAVORS.
I'M GONNA LET
THE ALCOHOL EVAPORATE.
IN THE MEANTIME,
I'M GOING TO MAKE
MY SEASONING PASTE, WHICH IS,
LIKE, A MAGIC SEASONING PASTE.
THE MAGIC IS IN
THE ACHIOTE PASTE.
LOOK AT THIS GORGEOUS COLOR.
THE TASTE IS JUST AS GORGEOUS
AND INTENSE.
I'M ADDING 4 TABLESPOONS
OF ACHIOTE PASTE,
A TABLESPOON OF OREGANO,
A TABLESPOON OF TOMATO PASTE,
SOME SALT,
A CUP OF CHICKEN BROTH,
AND I'M GONNA PUREE IT
UNTIL COMPLETELY SMOOTH.
LOOK AT THE COLOR,
IT IS SO INTENSE.
TALK ABOUT A RICH-TASTING
YUCATECAN BOLONESA.
SO NOW I'M ADDING 28 OUNCES
OF CRUSHED TOMATOES.
ONE LAST THING I'M GOING TO ADD
IS THE REST OF MY CHICKEN BROTH,
SO I HAD 4 CUPS ALTOGETHER.
ONE CUP WENT TO PUREEING
THE ACHIOTE,
AND 3 CUPS ARE GONNA GO HERE.
NOW I'M GONNA LET THIS SIMMER
FOR ABOUT 20 MINUTES,
AND WHILE IT FINISHES COOKING,
I'M GONNA COOK
MY LASAGNA NOODLES.
WE ARE DOING REALLY GOOD
WITH THE MEAT SAUCE.
I'M GONNA BRING MY CHEESES NOW.
THIS IS THE, UH, SUPER FUN PART,
THE SECOND BEST TO EATING IT.
I'M GONNA ADD SOME MEAT SAUCE
TO THE BOTTOM.
I'M GONNA ADD MY NOODLES,
SO NOW I'M GOING TO ADD
RICOTTA CHEESE--
VERY FRESH, VERY LIGHT--
ANOTHER LAYER OF PASTA,
AND YOU CAN SEE
HOW CHUNKY THE SAUCE IS.
THE NEXT THIRD
OF RICOTTA CHEESE.
THIS IS GONNA BE OUR LAST LAYER
OF NOODLES.
I PREFER THE FEELING
TO THE PASTA.
AFTER USING THE REST OF MY SAUCE
AND RICOTTA,
I SPRINKLE ON
SOME DUTCH EDAM CHEESE.
IF YOU CAN'T FIND EDAM CHEESE,
YOU CAN SUBSTITUTE FOR GOUDA
OR MONTERREY JACK,
AND NOW I HAVE THE OVEN AT 375,
AND IT'S GONNA GO IN THE OVEN
FOR 40 MINUTES,
AND THEN I'M GOING TO UNCOVER IT
AND BACK IN FOR 20 MINUTES
SO THE CHEESE
GETS BUBBLY AND CRISP,
AND FOR DESSERT,
I'M GOING TO MAKE
A TRADITIONAL BUT SIMPLE
MEXICAN CANDY BRITTLE
CALLED PALANQUETA,
BUT INSTEAD OF NUTS,
I'M GOING TO USE
ANOTHER MEXICAN FAVORITE.
I'M MAKING MY BRITTLE,
OR MY PALANQUETA,
WITH PUMPKIN SEEDS.
YOU NEED A CUP OF WATER,
A CUP OF BROWN SUGAR,
A CUP OF WHITE SUGAR,
TWO TABLESPOONS OF UNREFINED
WHOLE CANE SUGAR,
AND THEN I'M GONNA ADD
TWO TABLESPOONS OF CORN SYRUP,
WHICH IS GOING TO PREVENT
CRYSTALLIZATION.
THE HEAT IS OVER MEDIUM HEAT,
AND I HAVE THE THERMOMETER
BECAUSE I NEED TO WAIT FOR IT
TO GO BETWEEN 290
AND 300 DEGREES.
THAT'S GONNA BE
THE HARD-CRACK STAGE.
I'M GOING TO USE TWO CUPS
OF PEPITAS, OR PUMPKIN SEEDS,
OVER A LOW-MEDIUM HEAT.
SO NOW THAT THE PEPITAS
ARE READY,
THEY START TO LOOK
SLIGHTLY BROWN.
THE SMELL OF THE PEPITAS
TOASTING
MAKES ME WANT TO GO
TO THE MOVIES.
EVERY MOVIE THAT I WENT TO
IN MY CHILDHOOD IN MEXICO
HAD THE BACKGROUND NOISE
OF PUMPKIN SEEDS.
YOU'D FIND THEM TOASTED,
SALTED, CANDIED, SPICED UP,
AND A SMALL BAG LASTS
A 3-HOUR MOVIE.
YOU GUYS HAVE POPCORN.
I HAVE PEPITAS.
OK. IT'S ALMOST
AT THE HARD CRACK.
THE MOMENT IT'S ABOUT TO GET
TO THE HARD-CRACK STAGE,
YOU HAVE, LIKE, 5 SECONDS
TO GET IT IN HERE
BECAUSE IT HARDENS
SUPER DUPER FAST,
SO I'M GOING TO OIL
MY SPATULA
SO I CAN SPREAD THE PALANQUETA.
I'M GOING TO ADD BAKING SODA
AND THE BUTTER.
OK. THIS HAS TO GO SUPER FAST.
ADD THE PUMPKIN SEEDS,
AND IT'S HARDENING AS I SPEAK,
AND I HAVE ABOUT 3, 2, 1 SECONDS
TO MAKE THIS PALANQUETA.
JUST SPREAD IT FAST
BECAUSE IT HARDENS.
BEFORE IT HARDENS,
I'M GOING TO ADD
A LITTLE FLOR DE SAL.
WE WERE FAST.
WE DID GOOD, SO I'M JUST
GONNA LET IT COOL,
AND YOU ARE GOING TO SEE
HOW BEAUTIFUL IT CRACKS.
NOW I'M GOING TO LET THE CHEESE
BECOME MELTY AND GOLDEN
FOR ANOTHER 20 MINUTES.
IT SMELLS LIKE
THE LASAGNA'S READY.
MM.
IT LOOKS BEAUTIFUL,
AND WHILE I LET
MY LASAGNA REST JUST A LITTLE,
I CAN BREAK MY BRITTLE.
I'M JUST GONNA BREAK A CORNER
WITH A KNIFE--
DID YOU SEE HOW IT ALL
COMES OUT?--
AND THEN HAVE FUN AND BREAK IT.
WITH THE LASAGNA
AND THIS BRITTLE,
YOU WILL BE MAKING
THE GONE-IN-SECONDS MENU,
AND DOESN'T IT LOOK GORGEOUS?
LASAGNA TIME. HA HA HA!
LOOK AT THE LAYER OF CHEESE.
MM.
YOU CAN REALLY TASTE THE CHORIZO
AND THE ACHIOTE SAUCE.
THIS IS PROOF THAT
WHEN CULTURES MIX,
THE RESULTS ARE INCREDIBLE.
SO YOU CAN EAT YOUR BRITTLE
JUST LIKE THIS.
MM.
YOU CAN DO IT
ON TOP OF ICE CREAM
LIKE I'M DOING RIGHT NOW,
CRACKED INTO TINY,
LITTLE PIECES,
AND THEN IT CRUNCHES,
BUT THEN YOU'D HAVE THE TASTE
OF THE TOASTED PEPITAS.
IT BRINGS ME BACK TO GOING
TO THE MOVIES IN MEXICO
WITH MY FAMILY,
BUT TODAY'LL BE BETTER.
THESE ARE TWO REALLY
SIMPLE-TO-MAKE DISHES
THAT WILL FLY IN SECONDS
IN YOUR HOUSE.
IF MY BOYS WERE HERE,
THEY WOULD COMPLETELY DIVE
IN THERE IN A SEC--
ELAN.
DOES IT LOOK--
YEAH.
I SMELLED THIS LASAGNA
FROM UPSTAIRS,
AND I HAD
TO COME DOWN.
I KNOW. YOU'VE BEEN
STUDYING SO HARD.
MM, IT IS SO GOOD.
IS THAT, LIKE, CHIPOTLE
IN THERE, OR LIKE--
IT HAS CHORIZO.
OH.
IT IS BOLD, NO?
MM.
CAN I TAKE A LITTLE MORE?
OK.
YES. YOU CAN.
THAT'S A LITTLE BIT.
DON'T FORGET,
THERE'S ICE CREAM, TOO.
OH, I'LL BE
BACK LATER.
MM.
FOR RECIPES AND INFORMATION
FROM THIS EPISODE AND MORE,
VISIT PATIJINICH.COM
AND CONNECT.
FIND ME ON FACEBOOK, TWITTER,
INSTAGRAM, AND PINTEREST
@PATIJINICH.
ANNOUNCER: "PATI'S
MEXICAN TABLE"
IS MADE POSSIBLE BY...
DIFFERENT ANNOUNCER:
ALWAYS CONNECTED...
DISCONNECT AND FEEL THE MOMENT.
AAH!
AAH!
WHOO HA!
ANNOUNCER: POOLS OF CLEAR WATER,
UNEXPECTED TWISTS,
AND PLACES YOU'VE NEVER BEEN.
CANCUN--LIVE IT TO BELIEVE IT.
DIFFERENT ANNOUNCER:
LA MORENA CHILES AND SAUCES--
AUTHENTIC MEXICAN FLAVOR.
DIFFERENT ANNOUNCER: INTRODUCING
FUD CAMPIRANO MEXICAN CHEESES
WITH RESEALABLE
PACKAGING.
DIFFERENT ANNOUNCER: THE
NATIONAL AGRICULTURAL COUNCIL,
MEXBEST,
AND THE MINISTRY OF AGRICULTURE,
LIVESTOCK, RURAL DEVELOPMENT,
FISHERIES, AND FOOD,
PROUD TO SUPPORT
"PATI'S MEXICAN TABLE"
ON PUBLIC TELEVISION.