VALLADOLID, A BEAUTIFUL
LITTLE COLONIAL TOWN
ON THE YUCATAN PENINSULA,
ABOUT HALFWAY BETWEEN
MERIDA AND CANCUN,
THE PERFECT PLACE
FOR A DAY OF EXPLORING
WITHOUT A PLAN.
IT REALLY IS
VERY BEAUTIFUL.
BACK IN MY KITCHEN,
I'M COOKING A FEW RECIPES
INSPIRED BY MY DAY
OF EXPLORATION.
FIRST, COMFORTING, CRISPY,
A YUCATAN CLASSIC--
SOPA DE LIMA.
THEN, A CLEAN AND REFRESHING
PINEAPPLE LIME SMOOTHIE
AND ONE OF MY NEW
FAVORITES,
A RECIPE SO GOOD A CITY
CLAIMS IT AS THEIR OWN--
LOMITOS DE VALLADOLID.
YOU ADD SOME OF THE LOMITOS,
AND THEN YOU YUM.
MMM! AND THEN YOU REPEAT
AGAIN AND AGAIN.
♪ DAME, DAME ♪
♪ DAME TU CHOCOLATE ♪
♪ DAME, DAME ♪
♪ DAME TU PILONCILLO ♪
♪ DAME, DAME ♪
♪ DAME CAFE CALIENTE ♪
♪ DAME, DAME ♪
♪ DAME TU CORAZON ♪
[MUSIC PLAYING]
"PATI'S MEXICAN TABLE"
IS MADE POSSIBLE BY
THE MINISTRY OF AGRICULTURE,
LIVESTOCK, RURAL DEVELOPMENT,
FISHERIES, AND FOOD...
MEX BEST.
AND THE NATIONAL
AGRICULTURAL COUNCIL.
FUD BRAND MEATS,
WITH TRADITIONAL
MEXICAN FLAVOR.
LA MORENA CHILIES
AND SAUCES,
AUTHENTIC MEXICAN FLAVOR.
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.
PATI: EVERY TIME
I TRAVEL,
I FEEL LIKE I CAN JUST
EAT MY WAY THROUGH THE TOWN
OR THE CITY
OR THE VILLAGE.
I JUST THINK THAT THAT'S THE WAY
YOU CAN GET TO KNOW A PLACE.
AT WHAT TIME
DO THEY HAVE BREAKFAST?
IS THERE ANYTHING
FOR SNACK?
IS THERE A CERTAIN WAY
OF DRINKING THE COFFEE
OR HAVING A DRINK?
I THINK YOU CAN
REALLY GET TO KNOW
THE PERSONALITY
OF A PLACE
BY EATING YOUR WAY
THROUGH IT
IN THE WAY THE PEOPLE
OF THAT TOWN DO IT.
ABOUT AN HOUR
FROM CANCUN,
THE QUAINT LITTLE TOWN OF
VALLADOLID IS THE PERFECT PLACE
TO SPEND A DAY
WITHOUT A PLAN.
MY ONLY GOAL--TO EXPERIENCE
AS MUCH OF THE LOCAL CUISINE
AS POSSIBLE.
SO I ASKED THE MAN
AT THE ENTRANCE OF THE HOTEL,
WHAT DO PEOPLE USUALLY HAVE HERE
FOR LUNCH OR BRUNCH?
AND HE SAID,
"LOMITOS DE VALLADOLID."
CHUNKS OF SLOW-COOKED PORK
ARE SERVED
ON LIGHTLY FRIED CORN TORTILLAS
CALLED SALBUTES.
YOU CAN DRESS IT WITH COLESLAW
AND A SPICY HABANERO SALSA
MADE FROM CHARRED
HABANERO PEPPERS
WITH BITTER ORANGE.
THEY WARNED ME TO JUST TAKE
A VERY LITTLE.
I CAN TAKE MORE HEAT.
SOME PEOPLE JUST TAKE
THEIR TACOS OR THEIR SALBUTES
OR PANUCHOS AND JUST ADD
A LITTLE SALSA AND EAT THEM.
I TAKE A BITE, AND THEN I ADD
MORE OF THE GARNISHES.
MMM...
THE SALBUTE
IS A LITTLE BIT AIRY
BUT VERY SOFT.
THEN YOU HAVE THE LOMITOS,
WHICH ARE JUST
VERY NICELY SEASONED
CHUNKS OF PORK CUBES.
I CAN JUST TASTE
THE SIMPLE SEASONINGS--
TOMATO, ONION, GARLIC--
AND IT'S SO DELICIOUS.
ONE OF MY FAVORITE THINGS
TO DO WHEN I TRAVEL
IS GET THE LOCAL COFFEE.
AND HERE THEY HAVE
THE CAFE LECHERO,
WHICH IS THE WAY THEY CALL
COFFEE AND MILK HERE.
PERO EL GRANO
QUE USA ES MEXICANO?
ES DE
VERACRUZ.
OH, SHE GRINDS
HER OWN COFFEE,
AND THE COFFEE
THAT SHE USES
COMES FROM
THE STATE OF VERACRUZ.
ES ARABICO DE ALTURA?
SI, SI, SI, SI.
IT'S AN ARABIC
STYLE COFFEE,
REALLY HIGH ALTITUDE.
IT'S REALLY DELICIOUS.
MMM!
MUCHAS GRACIAS.
DE NADA.
DE NADA.
LAST NIGHT, I HAD SEEN
A SIGN FOR HABANERO RICE.
SO I'M GOING TO SEE
IF I CAN FIND THAT STORE AGAIN.
ME DIJERON QUE TIENEN AQUI
UN ARROZ MUY BUENO
QUE PREPARAN
CON HABANERO?
CON SALSA
DE HABANERO.
CON SALSA
DE HABANERO?
I GUESS I HAD IT WRONG.
IT'S ACTUALLY RICE
WITH HABANERO SALSA.
ESTA ES
REVUELTA...
HE EXPLAINS THAT IT'S
ACTUALLY WHITE RICE
WITH A LITTLE BIT OF CARROTS
COOKED WITH CHICKEN BROTH.
AND YOU ADD
THE HABANERO SALSA,
DEPENDING ON HOW MUCH
YOU CAN STAND, AS YOU EAT IT.
PICA PERO
NO ME MUERO.
OK. HE TELLS ME
IT'S VERY SPICY.
LET'S SEE.
HABANERO KICKING IN
IN 3, 2, 1.
OOH-HOO-HOO!
SI PICA.
MAN: THAT'S
WHAT I TELL YOU.
I SAID IT'S SPICY
BUT I WON'T DIE.
AND NOW I'M THINKING,
LIKE, MAYBE I'LL DIE A LITTLE.
ESTA ES UN VEGETAL
LLAMADO CHAIA.
LUCKILY, THEY ALSO
SELL THE ANTI-VENOM.
IT'S MADE FROM CHIA LEAVES,
PINEAPPLE, AND LIME JUICE.
THE DRINK
IS REALLY GOOD,
AND IT'S REALLY
SOOTHING THE BRAIN.
MMM!
QUE RICO. GRACIAS.
I'M AT THE MAIN PLAZA
OF VALLADOLID,
AND THIS PLAZA IS LIKE
THE CITY'S MEETING POINT TODAY,
WHERE EVERYTHING HAPPENS.
WHEN PEOPLE ARE GONNA MEET,
THEY SAY,
"I'LL MEET YOU
RIGHT AT THE PLAZA."
VALLADOLID WAS ESTABLISHED
IN THE YEAR OF 1543.
AND THAT OVER THERE IS
THE CHURCH OF SAN GERVASIO,
WHICH WAS ESTABLISHED
IN 1545,
JUST A FEW YEARS
AFTER VALLADOLID.
ACTUALLY, YOU CAN SEE
THOSE TOWERS
FROM ANYWHERE
IN THE CITY,
BECAUSE VALLADOLID, JUST LIKE
THE REST OF YUCATAN,
IS VERY FLAT.
MY FAVORITE THING TO DO
IS EXPLORE WITHOUT A PLAN,
DIP INTO A LITTLE STREET,
OR PEEK INTO A COURTYARD,
BECAUSE THAT'S WHERE
YOU ALWAYS FIND
THE UNEXPECTED VIEW
OR SHOP OR BOUTIQUE.
ESTAS SON
COMO HAMACAS.
I'M ALWAYS AMAZED
AT THE QUALITY
OF THE HOMEMADE CLOTHING
AND DESIGN STORES EVERYWHERE.
PERO LO ESTAN
MODERNIZANDO UN POQUITO.
SO, LIKE, THE HAMMOCKS
IN YUCATAN...
SO THEY'RE USING
THAT SAME TECHNIQUE,
AND THEY'RE TURNING IT
INTO BAGS.
ESTO ES DE COSTAL.
SON YUTES.
SO THEY'VE TURNED
THE SACKS
THAT THEY USED TO
USE FOR CACAO AND COFFEE
INTO BEAUTIFUL,
FASHIONABLE BAGS.
SEE? THERE'S FOOD
EVERYWHERE.
BUENAS.
BUENAS.
AND WHAT FOOD TOUR
IS COMPLETE
WITH A LITTLE
LOCAL SWEET?
DE QUE ES
SU HELADITO?
ES DE COCO.
HACEMOS DE OTROS
SABORES.
PIDO UNO?
EN BARQUILLO?
SI. SI.
ICE CREAM IS A BIG DEAL
HERE IN VALLADOLID.
EVERYTHING IS
MADE FROM SCRATCH.
IT'S HOMEMADE.
THEY MAKE IT
WITH AN INGREDIENT
THAT IS THE MOST PREVALENT
ACCORDING TO THE SEASON.
NOW THEY'RE MAKING
COCONUT.
AY, GRACIAS. A VER.
MMM!
UY, QUE RICO
ESTA SU HELADITO.
THERE ARE SO MANY
DELICIOUS THINGS TO TRY,
BUT FOR NOW, I'M GOING TO TAKE
A BREAK FROM OUR FOOD TOUR.
THERE'S ONE MORE THING THAT
I'VE BEEN TOLD I HAVE TO SEE
WHILE I'M HERE
IN VALLADOLID.
I'VE COME TO
THE XKEKEN CENOTE.
CENOTES ARE
UNDERGROUND LAKES
THAT CAN BE VERY FAR
BELOW THE SURFACE.
SO TO SEE THEM, YOU HAVE TO GO
VERY FAR UNDERGROUND YOURSELF.
WHOA!
I MEAN, VERY FAR.
A LITTLE FARTHER.
AH, IT REALLY IS
VERY BEAUTIFUL.
IT WAS DISCOVERED
LESS THAN 50 YEARS AGO.
THERE WAS A MAN FROM A SMALL
TOWN VERY CLOSE TO VALLADOLID
WHO WENT OUT
HUNTING FOR DEER.
DEER IS A TRADITIONAL INGREDIENT
HERE IN THE YUCATAN.
HE WENT OUT HUNTING.
HE DIDN'T FIND ANY DEER,
BUT HE FOUND
A WILD BOAR,
AND THE WILD BOAR
GOT INTO A LITTLE HOLE
THAT THE HUNTER
COULDN'T GET INTO,
BUT HE HAD A MACHETE,
AND HE CUT A LOT
OF TREE ROOTS,
AND THAT'S HOW HE FOUND
THE CENOTE.
AND NOW A LOT OF PEOPLE,
NOT ONLY FROM THIS SMALL TOWN,
BUT EVERYWHERE ELSE
COME TO VISIT
BECAUSE IT IS GORGEOUS.
THE WATER FEELS SO NICE,
AND THERE'S A LOT
OF CATFISH,
AND THEN THERE'S THESE
TINY LITTLE FISH.
THEY EAT
YOUR DRY SKIN,
AND I CAN FEEL THEM
TICKLING MY TOES.
HA HA HA HA!
THEY'RE EATING MY FEET!
HA HA! AYE!
YOU GUYS, YOU HAVE TO
GET YOUR FEET IN HERE.
AND BEFORE I KNEW IT,
THE REST OF THE GANG
GOT A PEDICURE AS WELL.
YOU KNOW WHAT? PROBABLY
THE GUYS' FEET ARE SO STINKY
THAT THE FISH WON'T...
I'M KIDDING.
A VISIT TO THE YUCATAN
CAN BE SUCH AN INSPIRATION
IN THE KITCHEN,
AND ONE OF THE MOST ICONIC
DISHES FROM THE REGION
IS SOPA DE LIMA.
I CAN'T TELL YOU
HOW MANY PEOPLE
HAVE ASKED ME FOR
A SOPA DE LIMA RECIPE.
IT HAS FLAVORS THAT
PEOPLE CAN ONLY FIND
IN THE YUCATAN.
SO IT MAKES FOR
A MEMORABLE DISH.
TO BEGIN MAKING IT,
I HAVE 5 GARLIC CLOVES
THAT I'M GOING TO
COMPLETELY CHAR.
WHILE THAT CHARS,
I'M GONNA MAKE
A VERY SIMPLE CALDO DE POLLO,
OR CHICKEN BROTH.
TURN ON HIGH.
AND INTO THE HEATED WATER
I'M GOING TO PUT
TWO POUNDS
OF CHICKEN BREASTS,
3 BAY LEAVES,
3 WHOLE CLOVES WITH STEMS,
ONE FULL TEASPOON
OF OREGANO,
HALF A TEASPOON
OF THYME,
2 1/2 TEASPOONS OF SALT,
AND SOME PEPPER.
ROASTING OR CHARRING
INGREDIENTS
IS A TECHNIQUE THAT'S USED
THROUGHOUT THE YUCATAN.
THEY ALSO INCLUDE
THE GARLIC SKIN
IN THEIR RECIPES
AND IN THE DISHES,
AND IT REALLY MAKES FOR THAT
VERY UNIQUE YUCATECAN TASTE.
AND WE'RE GONNA LET IT COOK
FOR ABOUT 40 MINUTES.
WHILE THAT COOKS,
I'M GONNA START
MY VERSION OF LOMITOS
DE VALLADOLID,
ONE OF THE MOST POPULAR DISHES
FROM THE YUCATAN.
I HAVE 2 POUNDS
OF PORK TENDERLOIN,
AND YOU WANT TO LEAVE
ANY OF THE FAT
THAT REMAINS
ON THE TENDERLOIN
BECAUSE THIS IS GONNA
COOK FOR A WHILE.
YOU WANT PIECES
THAT ARE SMALL,
JUST LIKE THAT.
THIS IS ONE
OF THOSE DISHES
THAT HAS
VERY FEW INGREDIENTS,
BUT TO MAKE IT
PROPERLY,
YOU HAVE TO MAKE IT
UNTIL THE DISH IS EN SU PUNTO,
AND THAT ONLY HAS TO DO
WITH COOKING
WHERE IT COMES TO ITS
PERFECT PLACE OF SEASONING
AND TEXTURE
AND CONSISTENCY.
AND SO WE HAVE
3 TABLESPOONS OF LARD
OVER MEDIUM
TO HIGH HEAT.
IT IS JUST
GOING TO SEASON
AND GIVE EVEN MORE FLAVOR
TO THE DISH.
BUT IF YOU DON'T WANT
TO USE LARD,
YOU CAN USE VEGETABLE
SHORTENING, OR YOU CAN USE OIL.
I'M GOING TO ADD
SOME SEASONING
WITH SALT, PEPPER,
ONE CHOPPED WHITE ONION,
AND THEN SOME
VERY RIPE TOMATOES.
I HAD GONE
TO THE YUCATAN MANY TIMES,
AND I HAD TRIED
THE LOMITOS DE VALLADOLID
AND HAD THOUGHT, "HMM..."
I DIDN'T GET TO THE RIGHT
LOMITOS DE VALLADOLID
UNTIL I GOT
TO VALLADOLID.
OF COURSE, I GOT HOME AND
STARTED TESTING AND DEVELOPING
A RECIPE SO THAT
YOU CAN MAKE IT, TOO.
EVEN THOUGH IT HAS
THE SAME 3 INGREDIENTS,
HOW MUCH TOMATO
AND HOW MUCH ONION
AND WHEN DO YOU ADD
ONE INGREDIENT
AND THE SECOND
AND THE THIRD?
AND I THINK I NAILED
THE PERFECT COMBINATION.
SO YOU NEED 2 1/2 POUNDS
OF VERY RIPE TOMATOES.
YOU WANT TO USE
THE SKIN AND THE SEEDS
AND EVERYTHING THAT
THE TOMATO HAS TO GIVE.
THE LOMITOS
WILL TAKE IT ALL.
I WAITED FOR THE ONION
TO SOFTEN FOR 2 OR 3 MINUTES,
AND THEN YOU ADD
YOUR TOMATO.
I'M GOING TO LOWER
THE HEAT TO MEDIUM-LOW,
AND I'M GOING TO PUT
MY TIMER AT 40 MINUTES.
I LIKE TO COOK IT
TO ONE HOUR AND 10 MINUTES,
BUT I'M GONNA PUT IT
AT 40 MINUTES
SO THAT I CAN SHOW YOU
WHAT THE LOMITOS LOOK LIKE
WHEN YOU COULD EAT THEM
BUT THEY'RE NOT EN SU PUNTO.
NOW I HAVE TIME TO CHECK
THE CHICKEN BROTH
FOR MY SOPA DE LIMA.
MY CALDO DE POLLO
IS READY,
AND THE SMELL IS
SO YUCATECAN.
SO I HAVE
MY CHICKEN BREASTS,
WHICH ARE COOKED
BUT SHOULD BE VERY MOIST.
I'M GONNA LET IT
COOL A LITTLE BIT
WHILE I STRAIN MY BROTH,
WHICH IS GONNA BE THE BASE
OF THE SOUP.
I'M GOING TO MAKE
A YUCATECAN SOFRITO.
AND IT'S JUST GONNA BE
A HALF OF A RED ONION.
GONNA HEAT MY OIL.
A COUPLE TABLESPOONS.
THE YUCATECAN SOFRITO
IS FOUND
IN SO MANY STEWS
AND DISHES AND SALSAS.
[SIZZLING]
HOW WE SAY IN MEXICO
THE CHILI DULCE,
OR GREEN BELL PEPPER.
EVERY PERSON THAT HAS
TOUCHED THE YUCATAN
HAS TRIED AND LOVED
THIS SOPA DE LIMA.
AND OF COURSE,
WHEN WE WENT THERE,
I WAS TRYING ALL OF THE SOPA
DE LIMAS THAT I COULD TRY
TO GET THE BEST,
BUT THE PRODUCER
OF MY TV SERIES
WENT INSANE
WITH THIS SOUP.
WHEN WE'D GO TO RESTAURANTS
AND THE WAITER ASKED,
"WHAT DO YOU WANT?"
SHE WOULDN'T SAY, "GIVE ME
SOPA DE LIMA, PLEASE."
SHE WOULD SAY, "I WANT
MY SOPA DE LIMA."
ALLIE, THIS RECIPE
IS FOR YOU,
SO THAT YOU CAN MAKE
YOUR SOPA DE LIMA AT HOME.
I'M ADDING
THE TOMATOES.
THE SOFRITO NEEDS
TO BREAK DOWN,
AND WHILE THIS HAPPENS,
I'M GONNA SHRED THE CHICKEN.
THIS CHICKEN
SHOULD BE YUMMY,
BECAUSE THE COOKING PROCESS
DIDN'T SUCK OUT
ALL OF THE MOISTURE
THAT THE CHICKEN HAD.
WE HAVE THE SOFRITO THAT IS
NOW NICELY SEASONED,
AND I'M GONNA ADD
A SPRINKLE OF SALT.
OK. SO I'M ADDING
MY SEASONED CHICKEN BROTH.
I'M GONNA ADD
THE CHICKEN.
AND THEN THE LAST THING
I'M GONNA DO
IS I'M GONNA MAKE MY TORTILLA
STRIPS FOR THE SOUP.
TO MAKE THE TORTILLA STRIPS,
THEY CUT THEM INTO
VERY THICK STRIPS, LIKE THAT.
SO, THIS IS REALLY
LIKE A 5-SECOND THING.
YOU TRY TO FLIP THEM.
ANOTHER 5 SECONDS,
AND THEN THEY NEED TO BE OUT.
AND THEN AFTER YOU HAVE
THE TORTILLA STRIPS OUT,
YOU SPRINKLE THEM
WITH A LITTLE BIT OF SALT,
BECAUSE THE SALT
WILL STICK NOW.
THE NICE RICH BROTH,
WHICH YOU CAN SEE
HAS A LOT OF COLOR
AND A LOT OF FLAVOR.
THE MOST IMPORTANT THING
ABOUT THE SOPA DE LIMA
IS THE LIMA,
AND THE LIMA USED TO BE
IMPOSSIBLE TO FIND IN THE U.S.,
BUT NOT ANYMORE.
YOU NEED TO GO AND TALK
TO YOUR GROCER
AND TELL HIM
TO BRING LIMA.
THEY'RE SO DELICIOUS.
THEY'RE VERY DIFFERENT
FROM THE LIME
AND FROM THE LEMON.
SO, SEE, IT'S
A DIFFERENT KIND OF CITRUS.
IT IS LESS OVAL.
IT IS MORE ROUND,
LIKE AN ORANGE.
IT HAS A VERY THIN PEEL,
AND IT SHOULD BE
VERY, VERY SOFT.
AND JUST WAIT UNTIL YOU SEE
WHEN I CUT THROUGH IT.
SO I'M GONNA
CUT IT IN HALF.
THIS IS A LIMA.
AND YOU'VE NEVER TASTED
ANYTHING LIKE THIS.
FIRST OF ALL,
I JUST SLICED IT,
AND THE AROMA,
THE FRAGRANCE,
IT IS FLOWERY AND FRAGRANT
AND SO FRESH,
AND THE TASTE IS...
IMAGINE A LEMON OR A LIME
WITHOUT THE ACID
OR THE TART,
BECAUSE THE LIMA HAS
THE LOWEST AMOUNT OF CITRIC ACID
IN ANY CITRUS.
SO YOU JUST GET
THE SWEET.
ADD A COUPLE OF SLICES
OF THE LIMA.
NOW THE TORTILLA STRIPS.
AND NOW GIVE ONE FINAL SQUEEZE
OF THE REST OF THE LIMA
INTO THE SOUP.
LET'S SEE IF IT TASTES
LIKE THE ONE.
MMM...
SO LIGHT, SO COMFORTING,
BUT THE LIMA ADDS
THAT NICE SWEETNESS,
LIKE, ALL OVER THE SOUP,
THAT FRAGRANCE,
THAT FLOWERY FRAGRANCE.
IT IS SO GOOD.
IT IS SO HOMEY.
IT IS SO UNPRETENTIOUS,
JUST LIKE THE YUCATAN,
BUT ONCE YOU EAT IT,
IT'S LIKE...
ALL THE COMFORT
AND THE SAFETY
THAT YOU NEED
IN YOUR HOME.
REALLY YUMMY. HA HA.
AND THEN IF IT'S REALLY GOOD,
YOU TELL YOUR PRODUCER,
"ALLIE, COME EAT
THIS SOUP."
HERE IS YOUR SOUP.
I'VE BEEN WAITING
ALL WEEK FOR THIS.
YAY!
[KISS]
CHEERS.
MMM.
MMM!
MMM!
IT'S SO GOOD.
IT'S SO CLEAN, FRESH,
AND JUST COMFORTING.
[KISS]
HA HA HA!
THANK YOU, PATI.
OK. I'M TAKING
THIS BACK TO
WHERE I BELONG,
BEHIND
THE MONITORS.
THANK YOU, PATI.
MMM.
NOW IT'S TIME TO SHOW YOU
HOW THE LOMITOS LOOK...
[TIMER RINGS]
AFTER COOKING
FOR 40 MINUTES.
SO YOU CAN SEE, THIS IS LIKE
MANY VERSIONS OF LOMITOS
THAT I ATE, WHICH ARE NOT
AT THE POINT THEY SHOULD BE.
IT'S MORE LIKE A STEW.
THIS IS JUST TO SHOW YOU
THAT INGREDIENTS MATTER,
BUT TIME REALLY MATTERS.
WE NEED TO COOK THIS DOWN,
AND IT WILL LOOK
COMPLETELY DIFFERENT.
I'M GOING TO COOK
FOR 30 MINUTES MORE.
JUST LIKE THE CHIA SMOOTHIE
THAT I HAD IN VALLADOLID,
THIS TROPICAL
PINEAPPLE LIME SMOOTHIE
WILL GO GREAT WITH ANY DISH
FROM THE YUCATAN.
IN MEXICO, WE ARE CRAZY
ABOUT SMOOTHIES,
BUT WE DO NOT
CALL THEM SMOOTHIES.
WE CALL THEM LICUADOS.
THE FRESH PINEAPPLE ONE
IS MADE IN MANY DIFFERENT WAYS.
TODAY I'M GOING TO MAKE
A VERY REFRESHING ONE
WITH MINT.
MY DEAL WITH SMOOTHIES
IS JUST TO USE
WHICHEVER FRUIT
I HAVE THE RIPEST
IN MY FRIDGE.
SMOOTHIES ARE GREAT
FOR THAT.
WHATEVER YOU DON'T WANT
TO EAT ANYMORE
AND IT'S VERY RIPE
OR A LITTLE BIT PAST ITS PRIME,
IT'S GONNA MAKE
A GREAT SMOOTHIE.
AN EASY WAY TO CUT IT
IS JUST TO GO WITH THE CHEEKS.
AND IT'S GONNA BE
ABOUT 4 TO 5 CUPS.
I'M GONNA ADD A QUARTER-CUP
OF VERY FRESH MINT,
AND THEN I'M GONNA
ADD THE ZEST.
I'M LOOKING FOR
A VERY PLUMP LIME.
SO THIS IS GONNA GIVE IT
SOME DIMENSION,
BECAUSE YOU'RE GONNA HAVE
THE TART AND THE BITTER
FROM THE RIND, WHICH IS ALWAYS
REALLY GOOD WITH THE SWEET.
I ATE A LOT OF LICUADOS
WHEN I WAS A KID.
THERE'S A VERY FAMOUS
LICUADO STAND
IN CHAPULTEPEC PARK,
WHICH IS LIKE THE CENTRAL PARK
OF MEXICO CITY,
AND I USED TO GO WITH MY DAD
ON SATURDAY OR SUNDAY MORNINGS.
MY DAD USED TO BE
A RUNNER,
AND HE USED TO RUN,
AND I WOULD JUST SIT
AND READ A BOOK
AND THEN AT THE END, WE'D HAVE
THESE GIGANTIC LICUADOS
WITH TWO STRAWS
TO SHARE.
SO NOW WHEN I GO
BACK TO MEXICO,
WE STILL GO TO CHAPULTEPEC,
AND NOW HE'LL SIT DOWN
WITH HIS NEWSPAPER AND READ
WHILE I JOG, BECAUSE NOW
I'M JOGGING OR TRYING TO JOG.
AND THEN WE'LL SIT DOWN
FOR SOME FRESH FRUIT
AND SOME LICUADOS,
AND MY OLDER BOYS
ARE STARTING
TO JOIN ME,
BECAUSE THEY'RE
ON THEIR TRACK TEAMS.
SO I'M ADDING A TABLESPOON
OF AGAVE SYRUP.
AND THEN I'M
ADDING SOME ICE.
[BLENDER WHIRRING]
READY, BECAUSE I STILL
WANT SOME OF THOSE CHUNKS
AND SOME OF THAT ICE
TO MUNCH ON.
MMM.
MMM!
TART, SLIGHTLY SWEET,
AND IT HAS THAT SUPER-LIGHT
BITTER TWIST FROM THE ZEST,
AND I STILL HAVE SOME
CHUNKS OF PINEAPPLE,
AND I STILL HAVE
SOME CHUNKS OF THE ICE.
MMM-MMM.
IF YOU WANT TO
MAKE IT GROWN-UP,
YOU CAN ADD A SPLASH
OF TEQUILA OR MESCAL.
THIS IS PERFECT
FOR ME FOR NOW.
BACK TO THE LOMITOS.
I'M GOING TO THROW
SOME CORN TORTILLAS
ON MY COMAL
THAT I'VE BEEN HEATING
OVER MEDIUM HEAT.
AND I'M GOING TO SHOW YOU
HOW THEY SERVE THE LOMITOS
IN VALLADOLID.
THIS IS HOW THE LOMITOS
DE VALLADOLID ARE SERVED.
NOT LIKE A STEW.
THE MEAT IS COMPLETELY
FALLING APART.
THE TOMATOES HAVE ALMOST
TURNED INTO A PASTE.
AND THAT'S
THE FINISH LINE.
NOW THIS IS HOW
THEY SERVE IT.
THE TORTILLAS ARE
SUPER TOASTED.
WE'VE TURNED THEM
INTO TOSTADAS.
THEY'RE TOASTED
AND CRISPY, BUT...
A LITTLE BIT CHEWY.
NOW I'M GOING TO ADD
MY BLACK REFRIED BEANS,
WHICH HAVE BEEN HEATING
ON THE STOVE.
YOU HAVE BLACK
REFRIED BEANS
BECAUSE IT IS FOOD
FROM THE YUCATAN.
AND THEN
THE DELICIOUS LOMITOS
SITTING RIGHT THERE.
SO DELICIOUS.
VERY DIFFERENT FROM
THAT STEWY KIND
OF A THING.
AND THEN WHEN YOU
GET IT LIKE THIS,
YOU BREAK A PIECE
OF THE CRUNCHY TORTILLA,
AND YOU SPREAD SOME--MMM.
YOU SPREAD SOME
OF THOSE BEANS,
AND YOU ADD
SOME OF THAT AVOCADO,
AND YOU ADD
SOME OF THE LOMITOS.
AND THEN YOU YUM.
MMM.
I REALLY WANT THIS MEAL
TO LAST FOREVER.
I COULD COME BACK HOME
TO EAT THIS EVERY NIGHT
AND BE
SO COMPLETELY HAPPY.
I CAN SEE WHY
THIS CHARMING TOWN
HAS CLAIMED IT
AS ITS FLAG.
IT IS PERFECTLY BALANCED,
SO WELL SEASONED,
CRISPY, SMOOTH, TASTY,
THE BEANS, IT IS...
SO DELICIOUS.
YOU HAVE TO TRY THIS
LOMITOS DE VALLADOLID.
AND THEN YOU'RE GONNA
WANT TO GET THERE, TOO.
MMM.
[THEME MUSIC PLAYING]
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