WEBVTT

00:01.366 --> 00:03.866 align:start position:22.5% line:79.33% size:57.5%
VALLADOLID, A BEAUTIFUL
LITTLE COLONIAL TOWN

00:03.866 --> 00:05.700 align:start position:20% line:84.67% size:62.5%
ON THE YUCATAN PENINSULA,

00:05.700 --> 00:08.666 align:start position:20% line:79.33% size:52.5%
ABOUT HALFWAY BETWEEN
MERIDA AND CANCUN,

00:08.666 --> 00:12.433 align:start position:20% line:79.33% size:42.5%
THE PERFECT PLACE
FOR A DAY OF EXPLORING

00:12.433 --> 00:13.866 align:start position:32.5% line:84.67% size:37.5%
WITHOUT A PLAN.

00:13.866 --> 00:15.500 align:start position:32.5% line:79.33% size:30%
IT REALLY IS
VERY BEAUTIFUL.

00:15.500 --> 00:18.166 align:start position:20% line:79.33% size:47.5%
BACK IN MY KITCHEN,
I'M COOKING A FEW RECIPES

00:18.166 --> 00:20.733 align:start position:20% line:79.33% size:45%
INSPIRED BY MY DAY
OF EXPLORATION.

00:20.733 --> 00:24.700 align:start position:10% line:79.33% size:65%
FIRST, COMFORTING, CRISPY,
A YUCATAN CLASSIC--

00:24.700 --> 00:26.200 align:start position:30% line:84.67% size:32.5%
SOPA DE LIMA.

00:26.200 --> 00:29.866 align:start position:10% line:79.33% size:70%
THEN, A CLEAN AND REFRESHING
PINEAPPLE LIME SMOOTHIE

00:29.866 --> 00:32.633 align:start position:30% line:79.33% size:42.5%
AND ONE OF MY NEW
FAVORITES,

00:32.633 --> 00:36.200 align:start position:22.5% line:79.33% size:57.5%
A RECIPE SO GOOD A CITY
CLAIMS IT AS THEIR OWN--

00:36.200 --> 00:38.500 align:start position:20% line:84.67% size:55%
LOMITOS DE VALLADOLID.

00:38.500 --> 00:42.533 align:start position:10% line:79.33% size:70%
YOU ADD SOME OF THE LOMITOS,
AND THEN YOU YUM.

00:42.533 --> 00:45.900 align:start position:20% line:79.33% size:60%
MMM! AND THEN YOU REPEAT
AGAIN AND AGAIN.

00:45.900 --> 00:48.366 align:start position:30% line:84.67% size:35%
♪ DAME, DAME ♪

00:48.366 --> 00:50.533 align:start position:20% line:84.67% size:52.5%
♪ DAME TU CHOCOLATE ♪

00:50.533 --> 00:53.366 align:start position:30% line:84.67% size:35%
♪ DAME, DAME ♪

00:53.366 --> 00:55.533 align:start position:20% line:84.67% size:55%
♪ DAME TU PILONCILLO ♪

00:55.533 --> 00:57.866 align:start position:30% line:84.67% size:35%
♪ DAME, DAME ♪

00:57.866 --> 01:00.200 align:start position:20% line:84.67% size:55%
♪ DAME CAFE CALIENTE ♪

01:00.200 --> 01:02.700 align:start position:30% line:84.67% size:35%
♪ DAME, DAME ♪

01:02.700 --> 01:05.033 align:start position:20% line:84.67% size:47.5%
♪ DAME TU CORAZON ♪

01:05.033 --> 01:07.166 align:start position:32.5% line:84.67% size:37.5%
[MUSIC PLAYING]

01:16.366 --> 01:19.700 align:start position:20% line:10% size:55%
"PATI'S MEXICAN TABLE"
IS MADE POSSIBLE BY

01:19.700 --> 01:22.366 align:start position:10% line:10% size:70%
THE MINISTRY OF AGRICULTURE,
LIVESTOCK, RURAL DEVELOPMENT,

01:22.366 --> 01:25.033 align:start position:20% line:10% size:55%
FISHERIES, AND FOOD...

01:25.033 --> 01:27.700 align:start position:40% line:10% size:22.5%
MEX BEST.

01:27.700 --> 01:32.666 align:start position:25% line:10% size:40%
AND THE NATIONAL
AGRICULTURAL COUNCIL.

01:34.200 --> 01:36.033 align:start position:30% line:10% size:40%
FUD BRAND MEATS,

01:36.033 --> 01:39.166 align:start position:30% line:10% size:40%
WITH TRADITIONAL
MEXICAN FLAVOR.

01:39.166 --> 01:42.200 align:start position:30% line:10% size:42.5%
LA MORENA CHILIES
AND SAUCES,

01:42.200 --> 01:44.166 align:start position:20% line:10% size:62.5%
AUTHENTIC MEXICAN FLAVOR.

01:48.133 --> 01:53.300 align:start position:30% line:79.33% size:35%
A PLACE THAT'S
A FEW HOURS AWAY.

01:53.300 --> 01:57.600 align:start position:20% line:79.33% size:45%
A PLACE THAT MOVES
AT A DIFFERENT PACE.

02:00.633 --> 02:05.166 align:start position:20% line:10% size:50%
A PLACE THAT TRAVELS
BACK IN TIME.

02:07.366 --> 02:10.800 align:start position:32.5% line:10% size:37.5%
A PLACE THAT IS
CAMPECHE.

02:10.800 --> 02:14.333 align:start position:30% line:10% size:42.5%
CAMPECHE, LIVE IT
TO BELIEVE IT.

02:17.266 --> 02:19.366 align:start position:30% line:79.33% size:40%
PATI: EVERY TIME
I TRAVEL,

02:19.366 --> 02:22.200 align:start position:15% line:79.33% size:55%
I FEEL LIKE I CAN JUST
EAT MY WAY THROUGH THE TOWN

02:22.200 --> 02:24.066 align:start position:32.5% line:79.33% size:27.5%
OR THE CITY
OR THE VILLAGE.

02:24.066 --> 02:28.700 align:start position:10% line:79.33% size:80%
I JUST THINK THAT THAT'S THE WAY
YOU CAN GET TO KNOW A PLACE.

02:28.700 --> 02:30.066 align:start position:35% line:79.33% size:30%
AT WHAT TIME
DO THEY HAVE BREAKFAST?

02:30.066 --> 02:31.766 align:start position:30% line:79.33% size:42.5%
IS THERE ANYTHING
FOR SNACK?

02:31.766 --> 02:34.866 align:start position:20% line:79.33% size:55%
IS THERE A CERTAIN WAY
OF DRINKING THE COFFEE

02:34.866 --> 02:36.533 align:start position:20% line:84.67% size:45%
OR HAVING A DRINK?

02:36.533 --> 02:38.266 align:start position:20% line:79.33% size:37.5%
I THINK YOU CAN
REALLY GET TO KNOW

02:38.266 --> 02:39.900 align:start position:32.5% line:79.33% size:37.5%
THE PERSONALITY
OF A PLACE

02:39.900 --> 02:41.933 align:start position:20% line:79.33% size:45%
BY EATING YOUR WAY
THROUGH IT

02:41.933 --> 02:45.866 align:start position:20% line:79.33% size:52.5%
IN THE WAY THE PEOPLE
OF THAT TOWN DO IT.

02:45.866 --> 02:48.200 align:start position:30% line:79.33% size:32.5%
ABOUT AN HOUR
FROM CANCUN,

02:48.200 --> 02:51.933 align:start position:20% line:79.33% size:62.5%
THE QUAINT LITTLE TOWN OF
VALLADOLID IS THE PERFECT PLACE

02:51.933 --> 02:54.200 align:start position:32.5% line:79.33% size:35%
TO SPEND A DAY
WITHOUT A PLAN.

02:54.200 --> 02:57.533 align:start position:12.5% line:79.33% size:67.5%
MY ONLY GOAL--TO EXPERIENCE
AS MUCH OF THE LOCAL CUISINE

02:57.533 --> 02:59.666 align:start position:30% line:84.67% size:30%
AS POSSIBLE.

02:59.666 --> 03:02.866 align:start position:22.5% line:79.33% size:45%
SO I ASKED THE MAN
AT THE ENTRANCE OF THE HOTEL,

03:02.866 --> 03:06.033 align:start position:10% line:79.33% size:80%
WHAT DO PEOPLE USUALLY HAVE HERE
FOR LUNCH OR BRUNCH?

03:06.033 --> 03:09.866 align:start position:35% line:79.33% size:30%
AND HE SAID,
"LOMITOS DE VALLADOLID."

03:09.866 --> 03:13.400 align:start position:10% line:79.33% size:65%
CHUNKS OF SLOW-COOKED PORK
ARE SERVED

03:13.400 --> 03:16.833 align:start position:12.5% line:79.33% size:77.5%
ON LIGHTLY FRIED CORN TORTILLAS
CALLED SALBUTES.

03:16.833 --> 03:21.200 align:start position:10% line:79.33% size:75%
YOU CAN DRESS IT WITH COLESLAW
AND A SPICY HABANERO SALSA

03:21.200 --> 03:23.066 align:start position:30% line:79.33% size:42.5%
MADE FROM CHARRED
HABANERO PEPPERS

03:23.066 --> 03:24.866 align:start position:20% line:84.67% size:47.5%
WITH BITTER ORANGE.

03:24.866 --> 03:28.966 align:start position:10% line:79.33% size:67.5%
THEY WARNED ME TO JUST TAKE
A VERY LITTLE.

03:32.333 --> 03:34.033 align:start position:20% line:84.67% size:52.5%
I CAN TAKE MORE HEAT.

03:34.033 --> 03:36.033 align:start position:20% line:79.33% size:52.5%
SOME PEOPLE JUST TAKE
THEIR TACOS OR THEIR SALBUTES

03:36.033 --> 03:39.533 align:start position:20% line:79.33% size:60%
OR PANUCHOS AND JUST ADD
A LITTLE SALSA AND EAT THEM.

03:39.533 --> 03:43.766 align:start position:10% line:79.33% size:72.5%
I TAKE A BITE, AND THEN I ADD
MORE OF THE GARNISHES.

03:46.866 --> 03:48.200 align:start position:40% line:84.67% size:15%
MMM...

03:48.200 --> 03:50.133 align:start position:32.5% line:79.33% size:27.5%
THE SALBUTE
IS A LITTLE BIT AIRY

03:50.133 --> 03:51.700 align:start position:30% line:84.67% size:35%
BUT VERY SOFT.

03:51.700 --> 03:54.200 align:start position:10% line:79.33% size:65%
THEN YOU HAVE THE LOMITOS,
WHICH ARE JUST

03:54.200 --> 03:57.633 align:start position:20% line:79.33% size:50%
VERY NICELY SEASONED
CHUNKS OF PORK CUBES.

03:57.633 --> 04:00.700 align:start position:30% line:79.33% size:40%
I CAN JUST TASTE
THE SIMPLE SEASONINGS--

04:00.700 --> 04:04.433 align:start position:22.5% line:79.33% size:57.5%
TOMATO, ONION, GARLIC--
AND IT'S SO DELICIOUS.

04:11.200 --> 04:15.033 align:start position:20% line:79.33% size:62.5%
ONE OF MY FAVORITE THINGS
TO DO WHEN I TRAVEL

04:15.033 --> 04:16.533 align:start position:20% line:84.67% size:60%
IS GET THE LOCAL COFFEE.

04:16.533 --> 04:18.566 align:start position:20% line:79.33% size:45%
AND HERE THEY HAVE
THE CAFE LECHERO,

04:18.566 --> 04:22.400 align:start position:10% line:79.33% size:65%
WHICH IS THE WAY THEY CALL
COFFEE AND MILK HERE.

04:22.400 --> 04:24.533 align:start position:10% line:79.33% size:32.5%
PERO EL GRANO
QUE USA ES MEXICANO?

04:24.533 --> 04:26.700 align:start position:60% line:79.33% size:12.5%
ES DE
VERACRUZ.

04:26.700 --> 04:30.100 align:start position:10% line:79.33% size:35%
OH, SHE GRINDS
HER OWN COFFEE,

04:30.100 --> 04:31.533 align:start position:10% line:79.33% size:35%
AND THE COFFEE
THAT SHE USES

04:31.533 --> 04:32.933 align:start position:10% line:79.33% size:25%
COMES FROM
THE STATE OF VERACRUZ.

04:32.933 --> 04:34.266 align:start position:10% line:84.67% size:52.5%
ES ARABICO DE ALTURA?

04:34.266 --> 04:35.700 align:start position:50% line:84.67% size:37.5%
SI, SI, SI, SI.

04:35.700 --> 04:37.300 align:start position:10% line:79.33% size:35%
IT'S AN ARABIC
STYLE COFFEE,

04:37.300 --> 04:38.633 align:start position:10% line:84.67% size:52.5%
REALLY HIGH ALTITUDE.

04:38.633 --> 04:41.033 align:start position:10% line:84.67% size:55%
IT'S REALLY DELICIOUS.

04:41.033 --> 04:42.566 align:start position:20% line:84.67% size:10%
MMM!

04:42.566 --> 04:44.600 align:start position:10% line:74% size:37.5%
MUCHAS GRACIAS.
DE NADA.
DE NADA.

04:48.033 --> 04:50.700 align:start position:20% line:79.33% size:55%
LAST NIGHT, I HAD SEEN
A SIGN FOR HABANERO RICE.

04:50.700 --> 04:52.866 align:start position:27.5% line:79.33% size:47.5%
SO I'M GOING TO SEE
IF I CAN FIND THAT STORE AGAIN.

04:52.866 --> 04:56.366 align:start position:10% line:79.33% size:65%
ME DIJERON QUE TIENEN AQUI
UN ARROZ MUY BUENO

04:56.366 --> 04:58.200 align:start position:10% line:79.33% size:30%
QUE PREPARAN
CON HABANERO?

04:58.200 --> 05:01.033 align:start position:60% line:79.33% size:22.5%
CON SALSA
DE HABANERO.

05:01.033 --> 05:02.366 align:start position:10% line:79.33% size:22.5%
CON SALSA
DE HABANERO?

05:02.366 --> 05:04.200 align:start position:22.5% line:84.67% size:57.5%
I GUESS I HAD IT WRONG.

05:04.200 --> 05:06.200 align:start position:20% line:79.33% size:45%
IT'S ACTUALLY RICE
WITH HABANERO SALSA.

05:06.200 --> 05:07.700 align:start position:60% line:79.33% size:17.5%
ESTA ES
REVUELTA...

05:07.700 --> 05:10.000 align:start position:20% line:79.33% size:52.5%
HE EXPLAINS THAT IT'S
ACTUALLY WHITE RICE

05:10.000 --> 05:13.366 align:start position:10% line:79.33% size:70%
WITH A LITTLE BIT OF CARROTS
COOKED WITH CHICKEN BROTH.

05:13.366 --> 05:15.133 align:start position:30% line:79.33% size:27.5%
AND YOU ADD
THE HABANERO SALSA,

05:15.133 --> 05:17.266 align:start position:20% line:79.33% size:52.5%
DEPENDING ON HOW MUCH
YOU CAN STAND, AS YOU EAT IT.

05:19.133 --> 05:20.400 align:start position:10% line:79.33% size:22.5%
PICA PERO
NO ME MUERO.

05:20.400 --> 05:22.866 align:start position:32.5% line:79.33% size:37.5%
OK. HE TELLS ME
IT'S VERY SPICY.

05:22.866 --> 05:25.200 align:start position:30% line:79.33% size:25%
LET'S SEE.
HABANERO KICKING IN

05:25.200 --> 05:27.366 align:start position:30% line:84.67% size:27.5%
IN 3, 2, 1.

05:27.366 --> 05:28.700 align:start position:10% line:79.33% size:30%
OOH-HOO-HOO!
SI PICA.

05:28.700 --> 05:30.700 align:start position:50% line:79.33% size:27.5%
MAN: THAT'S
WHAT I TELL YOU.

05:30.700 --> 05:33.366 align:start position:10% line:79.33% size:42.5%
I SAID IT'S SPICY
BUT I WON'T DIE.

05:33.366 --> 05:36.933 align:start position:10% line:79.33% size:52.5%
AND NOW I'M THINKING,
LIKE, MAYBE I'LL DIE A LITTLE.

05:36.933 --> 05:39.833 align:start position:40% line:79.33% size:45%
ESTA ES UN VEGETAL
LLAMADO CHAIA.

05:39.833 --> 05:41.866 align:start position:20% line:79.33% size:45%
LUCKILY, THEY ALSO
SELL THE ANTI-VENOM.

05:41.866 --> 05:46.733 align:start position:10% line:79.33% size:67.5%
IT'S MADE FROM CHIA LEAVES,
PINEAPPLE, AND LIME JUICE.

05:46.733 --> 05:48.700 align:start position:10% line:79.33% size:22.5%
THE DRINK
IS REALLY GOOD,

05:48.700 --> 05:50.700 align:start position:10% line:79.33% size:37.5%
AND IT'S REALLY
SOOTHING THE BRAIN.

05:50.700 --> 05:52.033 align:start position:20% line:84.67% size:10%
MMM!

05:52.033 --> 05:53.833 align:start position:10% line:84.67% size:45%
QUE RICO. GRACIAS.

05:58.466 --> 06:01.766 align:start position:20% line:79.33% size:52.5%
I'M AT THE MAIN PLAZA
OF VALLADOLID,

06:01.766 --> 06:05.366 align:start position:22.5% line:79.33% size:55%
AND THIS PLAZA IS LIKE
THE CITY'S MEETING POINT TODAY,

06:05.366 --> 06:06.833 align:start position:20% line:84.67% size:62.5%
WHERE EVERYTHING HAPPENS.

06:06.833 --> 06:09.566 align:start position:10% line:79.33% size:67.5%
WHEN PEOPLE ARE GONNA MEET,
THEY SAY,

06:09.566 --> 06:12.100 align:start position:27.5% line:79.33% size:35%
"I'LL MEET YOU
RIGHT AT THE PLAZA."

06:12.100 --> 06:15.566 align:start position:10% line:79.33% size:65%
VALLADOLID WAS ESTABLISHED
IN THE YEAR OF 1543.

06:15.566 --> 06:19.066 align:start position:15% line:79.33% size:55%
AND THAT OVER THERE IS
THE CHURCH OF SAN GERVASIO,

06:19.066 --> 06:20.866 align:start position:20% line:79.33% size:52.5%
WHICH WAS ESTABLISHED
IN 1545,

06:20.866 --> 06:22.933 align:start position:30% line:79.33% size:40%
JUST A FEW YEARS
AFTER VALLADOLID.

06:22.933 --> 06:25.200 align:start position:20% line:79.33% size:52.5%
ACTUALLY, YOU CAN SEE
THOSE TOWERS

06:25.200 --> 06:26.966 align:start position:30% line:79.33% size:32.5%
FROM ANYWHERE
IN THE CITY,

06:26.966 --> 06:29.433 align:start position:10% line:79.33% size:72.5%
BECAUSE VALLADOLID, JUST LIKE
THE REST OF YUCATAN,

06:29.433 --> 06:32.433 align:start position:30% line:84.67% size:32.5%
IS VERY FLAT.

06:35.933 --> 06:39.466 align:start position:10% line:79.33% size:57.5%
MY FAVORITE THING TO DO
IS EXPLORE WITHOUT A PLAN,

06:39.466 --> 06:43.000 align:start position:20% line:79.33% size:62.5%
DIP INTO A LITTLE STREET,
OR PEEK INTO A COURTYARD,

06:43.000 --> 06:44.833 align:start position:20% line:79.33% size:50%
BECAUSE THAT'S WHERE
YOU ALWAYS FIND

06:44.833 --> 06:46.833 align:start position:22.5% line:79.33% size:47.5%
THE UNEXPECTED VIEW
OR SHOP OR BOUTIQUE.

06:46.833 --> 06:48.566 align:start position:10% line:79.33% size:22.5%
ESTAS SON
COMO HAMACAS.

06:48.566 --> 06:50.700 align:start position:30% line:79.33% size:42.5%
I'M ALWAYS AMAZED
AT THE QUALITY

06:50.700 --> 06:53.366 align:start position:15% line:79.33% size:60%
OF THE HOMEMADE CLOTHING
AND DESIGN STORES EVERYWHERE.

06:53.366 --> 06:56.433 align:start position:10% line:79.33% size:32.5%
PERO LO ESTAN
MODERNIZANDO UN POQUITO.

06:56.433 --> 06:58.533 align:start position:10% line:79.33% size:55%
SO, LIKE, THE HAMMOCKS
IN YUCATAN...

06:58.533 --> 07:01.033 align:start position:10% line:79.33% size:40%
SO THEY'RE USING
THAT SAME TECHNIQUE,

07:01.033 --> 07:04.066 align:start position:10% line:79.33% size:55%
AND THEY'RE TURNING IT
INTO BAGS.

07:04.066 --> 07:08.133 align:start position:10% line:79.33% size:45%
ESTO ES DE COSTAL.
SON YUTES.

07:08.133 --> 07:09.866 align:start position:10% line:79.33% size:42.5%
SO THEY'VE TURNED
THE SACKS

07:09.866 --> 07:12.866 align:start position:10% line:79.33% size:42.5%
THAT THEY USED TO
USE FOR CACAO AND COFFEE

07:12.866 --> 07:15.833 align:start position:10% line:79.33% size:37.5%
INTO BEAUTIFUL,
FASHIONABLE BAGS.

07:15.833 --> 07:18.166 align:start position:10% line:79.33% size:42.5%
SEE? THERE'S FOOD
EVERYWHERE.

07:22.033 --> 07:23.200 align:start position:30% line:79.33% size:17.5%
BUENAS.
BUENAS.

07:23.200 --> 07:25.933 align:start position:20% line:79.33% size:45%
AND WHAT FOOD TOUR
IS COMPLETE

07:25.933 --> 07:28.133 align:start position:30% line:79.33% size:32.5%
WITH A LITTLE
LOCAL SWEET?

07:28.133 --> 07:29.466 align:start position:10% line:79.33% size:22.5%
DE QUE ES
SU HELADITO?

07:29.466 --> 07:32.200 align:start position:50% line:74% size:27.5%
ES DE COCO.
HACEMOS DE OTROS
SABORES.

07:32.200 --> 07:33.733 align:start position:10% line:79.33% size:22.5%
PIDO UNO?
EN BARQUILLO?

07:33.733 --> 07:35.733 align:start position:60% line:84.67% size:17.5%
SI. SI.

07:35.733 --> 07:37.833 align:start position:10% line:79.33% size:57.5%
ICE CREAM IS A BIG DEAL
HERE IN VALLADOLID.

07:37.833 --> 07:41.200 align:start position:10% line:79.33% size:32.5%
EVERYTHING IS
MADE FROM SCRATCH.

07:41.200 --> 07:42.800 align:start position:10% line:84.67% size:35%
IT'S HOMEMADE.

07:42.800 --> 07:44.800 align:start position:10% line:79.33% size:30%
THEY MAKE IT
WITH AN INGREDIENT

07:44.800 --> 07:47.533 align:start position:10% line:79.33% size:65%
THAT IS THE MOST PREVALENT
ACCORDING TO THE SEASON.

07:47.533 --> 07:50.133 align:start position:10% line:79.33% size:45%
NOW THEY'RE MAKING
COCONUT.

07:50.133 --> 07:52.533 align:start position:10% line:84.67% size:47.5%
AY, GRACIAS. A VER.

07:52.533 --> 07:53.633 align:start position:20% line:84.67% size:10%
MMM!

07:53.633 --> 07:56.566 align:start position:10% line:79.33% size:30%
UY, QUE RICO
ESTA SU HELADITO.

07:57.900 --> 08:01.333 align:start position:30% line:79.33% size:42.5%
THERE ARE SO MANY
DELICIOUS THINGS TO TRY,

08:01.333 --> 08:04.900 align:start position:10% line:79.33% size:75%
BUT FOR NOW, I'M GOING TO TAKE
A BREAK FROM OUR FOOD TOUR.

08:04.900 --> 08:07.500 align:start position:12.5% line:79.33% size:67.5%
THERE'S ONE MORE THING THAT
I'VE BEEN TOLD I HAVE TO SEE

08:07.500 --> 08:10.266 align:start position:30% line:79.33% size:35%
WHILE I'M HERE
IN VALLADOLID.

08:10.266 --> 08:13.166 align:start position:27.5% line:79.33% size:30%
I'VE COME TO
THE XKEKEN CENOTE.

08:13.166 --> 08:14.866 align:start position:37.5% line:79.33% size:27.5%
CENOTES ARE
UNDERGROUND LAKES

08:14.866 --> 08:18.000 align:start position:20% line:79.33% size:50%
THAT CAN BE VERY FAR
BELOW THE SURFACE.

08:18.000 --> 08:22.000 align:start position:10% line:79.33% size:75%
SO TO SEE THEM, YOU HAVE TO GO
VERY FAR UNDERGROUND YOURSELF.

08:22.000 --> 08:24.766 align:start position:40% line:84.67% size:12.5%
WHOA!

08:24.766 --> 08:26.933 align:start position:30% line:84.67% size:42.5%
I MEAN, VERY FAR.

08:26.933 --> 08:28.800 align:start position:30% line:84.67% size:42.5%
A LITTLE FARTHER.

08:28.800 --> 08:30.833 align:start position:30% line:79.33% size:40%
AH, IT REALLY IS
VERY BEAUTIFUL.

08:30.833 --> 08:34.033 align:start position:30% line:79.33% size:42.5%
IT WAS DISCOVERED
LESS THAN 50 YEARS AGO.

08:34.033 --> 08:38.533 align:start position:10% line:79.33% size:70%
THERE WAS A MAN FROM A SMALL
TOWN VERY CLOSE TO VALLADOLID

08:38.533 --> 08:40.733 align:start position:30% line:79.33% size:30%
WHO WENT OUT
HUNTING FOR DEER.

08:40.733 --> 08:43.733 align:start position:10% line:79.33% size:80%
DEER IS A TRADITIONAL INGREDIENT
HERE IN THE YUCATAN.

08:43.733 --> 08:46.733 align:start position:20% line:79.33% size:50%
HE WENT OUT HUNTING.
HE DIDN'T FIND ANY DEER,

08:46.733 --> 08:49.333 align:start position:30% line:79.33% size:30%
BUT HE FOUND
A WILD BOAR,

08:49.333 --> 08:51.866 align:start position:27.5% line:79.33% size:42.5%
AND THE WILD BOAR
GOT INTO A LITTLE HOLE

08:51.866 --> 08:53.866 align:start position:20% line:79.33% size:37.5%
THAT THE HUNTER
COULDN'T GET INTO,

08:53.866 --> 08:55.533 align:start position:20% line:84.67% size:52.5%
BUT HE HAD A MACHETE,

08:55.533 --> 08:58.200 align:start position:30% line:79.33% size:40%
AND HE CUT A LOT
OF TREE ROOTS,

08:58.200 --> 09:00.600 align:start position:22.5% line:79.33% size:57.5%
AND THAT'S HOW HE FOUND
THE CENOTE.

09:00.600 --> 09:04.033 align:start position:17.5% line:79.33% size:60%
AND NOW A LOT OF PEOPLE,
NOT ONLY FROM THIS SMALL TOWN,

09:04.033 --> 09:05.866 align:start position:20% line:79.33% size:47.5%
BUT EVERYWHERE ELSE
COME TO VISIT

09:05.866 --> 09:08.066 align:start position:22.5% line:84.67% size:57.5%
BECAUSE IT IS GORGEOUS.

09:08.066 --> 09:10.700 align:start position:20% line:84.67% size:60%
THE WATER FEELS SO NICE,

09:10.700 --> 09:12.866 align:start position:30% line:79.33% size:42.5%
AND THERE'S A LOT
OF CATFISH,

09:12.866 --> 09:15.800 align:start position:20% line:79.33% size:55%
AND THEN THERE'S THESE
TINY LITTLE FISH.

09:15.800 --> 09:17.666 align:start position:37.5% line:79.33% size:20%
THEY EAT
YOUR DRY SKIN,

09:17.666 --> 09:21.033 align:start position:20% line:79.33% size:47.5%
AND I CAN FEEL THEM
TICKLING MY TOES.

09:21.033 --> 09:23.200 align:start position:35% line:79.33% size:30%
HA HA HA HA!
THEY'RE EATING MY FEET!

09:23.200 --> 09:25.533 align:start position:30% line:84.67% size:27.5%
HA HA! AYE!

09:25.533 --> 09:27.533 align:start position:22.5% line:79.33% size:52.5%
YOU GUYS, YOU HAVE TO
GET YOUR FEET IN HERE.

09:27.533 --> 09:29.633 align:start position:20% line:84.67% size:52.5%
AND BEFORE I KNEW IT,

09:29.633 --> 09:31.766 align:start position:22.5% line:79.33% size:50%
THE REST OF THE GANG
GOT A PEDICURE AS WELL.

09:31.766 --> 09:33.866 align:start position:17.5% line:79.33% size:57.5%
YOU KNOW WHAT? PROBABLY
THE GUYS' FEET ARE SO STINKY

09:33.866 --> 09:36.300 align:start position:20% line:79.33% size:55%
THAT THE FISH WON'T...
I'M KIDDING.

09:43.866 --> 09:45.400 align:start position:20% line:84.67% size:55%
A VISIT TO THE YUCATAN

09:45.400 --> 09:48.366 align:start position:10% line:79.33% size:65%
CAN BE SUCH AN INSPIRATION
IN THE KITCHEN,

09:48.366 --> 09:51.200 align:start position:17.5% line:79.33% size:65%
AND ONE OF THE MOST ICONIC
DISHES FROM THE REGION

09:51.200 --> 09:53.533 align:start position:30% line:10% size:40%
IS SOPA DE LIMA.

09:53.533 --> 09:56.200 align:start position:30% line:10% size:40%
I CAN'T TELL YOU
HOW MANY PEOPLE

09:56.200 --> 09:59.100 align:start position:27.5% line:79.33% size:42.5%
HAVE ASKED ME FOR
A SOPA DE LIMA RECIPE.

09:59.100 --> 10:03.366 align:start position:22.5% line:79.33% size:47.5%
IT HAS FLAVORS THAT
PEOPLE CAN ONLY FIND

10:03.366 --> 10:04.933 align:start position:32.5% line:84.67% size:37.5%
IN THE YUCATAN.

10:04.933 --> 10:07.100 align:start position:30% line:79.33% size:37.5%
SO IT MAKES FOR
A MEMORABLE DISH.

10:07.100 --> 10:10.200 align:start position:20% line:79.33% size:47.5%
TO BEGIN MAKING IT,
I HAVE 5 GARLIC CLOVES

10:10.200 --> 10:13.366 align:start position:30% line:79.33% size:42.5%
THAT I'M GOING TO
COMPLETELY CHAR.

10:13.366 --> 10:15.666 align:start position:30% line:84.67% size:42.5%
WHILE THAT CHARS,

10:15.666 --> 10:19.500 align:start position:27.5% line:79.33% size:35%
I'M GONNA MAKE
A VERY SIMPLE CALDO DE POLLO,

10:19.500 --> 10:21.333 align:start position:30% line:84.67% size:42.5%
OR CHICKEN BROTH.

10:21.333 --> 10:22.600 align:start position:30% line:84.67% size:32.5%
TURN ON HIGH.

10:22.600 --> 10:25.033 align:start position:20% line:79.33% size:62.5%
AND INTO THE HEATED WATER
I'M GOING TO PUT

10:25.033 --> 10:26.700 align:start position:30% line:79.33% size:25%
TWO POUNDS
OF CHICKEN BREASTS,

10:26.700 --> 10:31.766 align:start position:27.5% line:79.33% size:32.5%
3 BAY LEAVES,
3 WHOLE CLOVES WITH STEMS,

10:31.766 --> 10:34.533 align:start position:30% line:79.33% size:42.5%
ONE FULL TEASPOON
OF OREGANO,

10:34.533 --> 10:36.100 align:start position:32.5% line:79.33% size:37.5%
HALF A TEASPOON
OF THYME,

10:36.100 --> 10:39.366 align:start position:20% line:84.67% size:60%
2 1/2 TEASPOONS OF SALT,

10:39.366 --> 10:41.366 align:start position:30% line:84.67% size:40%
AND SOME PEPPER.

10:41.366 --> 10:43.533 align:start position:20% line:79.33% size:50%
ROASTING OR CHARRING
INGREDIENTS

10:43.533 --> 10:46.666 align:start position:10% line:79.33% size:65%
IS A TECHNIQUE THAT'S USED
THROUGHOUT THE YUCATAN.

10:46.666 --> 10:48.700 align:start position:30% line:79.33% size:42.5%
THEY ALSO INCLUDE
THE GARLIC SKIN

10:48.700 --> 10:51.033 align:start position:20% line:79.33% size:40%
IN THEIR RECIPES
AND IN THE DISHES,

10:51.033 --> 10:54.733 align:start position:10% line:79.33% size:70%
AND IT REALLY MAKES FOR THAT
VERY UNIQUE YUCATECAN TASTE.

10:54.733 --> 10:58.600 align:start position:10% line:79.33% size:67.5%
AND WE'RE GONNA LET IT COOK
FOR ABOUT 40 MINUTES.

10:58.600 --> 11:01.033 align:start position:30% line:79.33% size:42.5%
WHILE THAT COOKS,
I'M GONNA START

11:01.033 --> 11:04.033 align:start position:20% line:79.33% size:52.5%
MY VERSION OF LOMITOS
DE VALLADOLID,

11:04.033 --> 11:07.333 align:start position:10% line:79.33% size:75%
ONE OF THE MOST POPULAR DISHES
FROM THE YUCATAN.

11:07.333 --> 11:10.866 align:start position:20% line:79.33% size:37.5%
I HAVE 2 POUNDS
OF PORK TENDERLOIN,

11:10.866 --> 11:13.500 align:start position:20% line:79.33% size:52.5%
AND YOU WANT TO LEAVE
ANY OF THE FAT

11:13.500 --> 11:15.933 align:start position:30% line:79.33% size:30%
THAT REMAINS
ON THE TENDERLOIN

11:15.933 --> 11:17.900 align:start position:20% line:79.33% size:52.5%
BECAUSE THIS IS GONNA
COOK FOR A WHILE.

11:17.900 --> 11:21.033 align:start position:32.5% line:79.33% size:37.5%
YOU WANT PIECES
THAT ARE SMALL,

11:21.033 --> 11:22.766 align:start position:32.5% line:84.67% size:37.5%
JUST LIKE THAT.

11:22.766 --> 11:24.766 align:start position:32.5% line:79.33% size:27.5%
THIS IS ONE
OF THOSE DISHES

11:24.766 --> 11:27.333 align:start position:35% line:79.33% size:20%
THAT HAS
VERY FEW INGREDIENTS,

11:27.333 --> 11:29.000 align:start position:30% line:79.33% size:35%
BUT TO MAKE IT
PROPERLY,

11:29.000 --> 11:34.200 align:start position:25% line:79.33% size:47.5%
YOU HAVE TO MAKE IT
UNTIL THE DISH IS EN SU PUNTO,

11:34.200 --> 11:37.200 align:start position:22.5% line:79.33% size:57.5%
AND THAT ONLY HAS TO DO
WITH COOKING

11:37.200 --> 11:42.200 align:start position:17.5% line:79.33% size:52.5%
WHERE IT COMES TO ITS
PERFECT PLACE OF SEASONING

11:42.200 --> 11:44.233 align:start position:30% line:79.33% size:27.5%
AND TEXTURE
AND CONSISTENCY.

11:44.233 --> 11:46.866 align:start position:27.5% line:79.33% size:35%
AND SO WE HAVE
3 TABLESPOONS OF LARD

11:46.866 --> 11:49.033 align:start position:30% line:79.33% size:27.5%
OVER MEDIUM
TO HIGH HEAT.

11:49.033 --> 11:51.000 align:start position:32.5% line:79.33% size:25%
IT IS JUST
GOING TO SEASON

11:51.000 --> 11:54.566 align:start position:20% line:79.33% size:62.5%
AND GIVE EVEN MORE FLAVOR
TO THE DISH.

11:54.566 --> 11:56.200 align:start position:20% line:79.33% size:52.5%
BUT IF YOU DON'T WANT
TO USE LARD,

11:56.200 --> 11:58.533 align:start position:25% line:79.33% size:52.5%
YOU CAN USE VEGETABLE
SHORTENING, OR YOU CAN USE OIL.

11:58.533 --> 12:01.666 align:start position:30% line:79.33% size:40%
I'M GOING TO ADD
SOME SEASONING

12:01.666 --> 12:05.700 align:start position:27.5% line:79.33% size:45%
WITH SALT, PEPPER,
ONE CHOPPED WHITE ONION,

12:05.700 --> 12:09.266 align:start position:27.5% line:79.33% size:32.5%
AND THEN SOME
VERY RIPE TOMATOES.

12:09.266 --> 12:12.233 align:start position:30% line:79.33% size:25%
I HAD GONE
TO THE YUCATAN MANY TIMES,

12:12.233 --> 12:14.900 align:start position:22.5% line:79.33% size:37.5%
AND I HAD TRIED
THE LOMITOS DE VALLADOLID

12:14.900 --> 12:16.200 align:start position:20% line:84.67% size:62.5%
AND HAD THOUGHT, "HMM..."

12:16.200 --> 12:19.366 align:start position:20% line:79.33% size:62.5%
I DIDN'T GET TO THE RIGHT
LOMITOS DE VALLADOLID

12:19.366 --> 12:21.266 align:start position:30% line:79.33% size:27.5%
UNTIL I GOT
TO VALLADOLID.

12:21.266 --> 12:24.433 align:start position:10% line:79.33% size:62.5%
OF COURSE, I GOT HOME AND
STARTED TESTING AND DEVELOPING

12:24.433 --> 12:27.033 align:start position:25% line:79.33% size:40%
A RECIPE SO THAT
YOU CAN MAKE IT, TOO.

12:27.033 --> 12:31.000 align:start position:22.5% line:79.33% size:45%
EVEN THOUGH IT HAS
THE SAME 3 INGREDIENTS,

12:31.000 --> 12:33.533 align:start position:20% line:79.33% size:37.5%
HOW MUCH TOMATO
AND HOW MUCH ONION

12:33.533 --> 12:36.200 align:start position:20% line:79.33% size:47.5%
AND WHEN DO YOU ADD
ONE INGREDIENT

12:36.200 --> 12:38.366 align:start position:30% line:79.33% size:35%
AND THE SECOND
AND THE THIRD?

12:38.366 --> 12:43.766 align:start position:20% line:79.33% size:50%
AND I THINK I NAILED
THE PERFECT COMBINATION.

12:43.766 --> 12:48.966 align:start position:20% line:79.33% size:60%
SO YOU NEED 2 1/2 POUNDS
OF VERY RIPE TOMATOES.

12:48.966 --> 12:52.366 align:start position:30% line:79.33% size:37.5%
YOU WANT TO USE
THE SKIN AND THE SEEDS

12:52.366 --> 12:56.200 align:start position:22.5% line:79.33% size:47.5%
AND EVERYTHING THAT
THE TOMATO HAS TO GIVE.

12:56.200 --> 12:59.266 align:start position:37.5% line:79.33% size:27.5%
THE LOMITOS
WILL TAKE IT ALL.

12:59.266 --> 13:04.166 align:start position:17.5% line:79.33% size:55%
I WAITED FOR THE ONION
TO SOFTEN FOR 2 OR 3 MINUTES,

13:04.166 --> 13:06.233 align:start position:30% line:79.33% size:40%
AND THEN YOU ADD
YOUR TOMATO.

13:09.066 --> 13:13.833 align:start position:22.5% line:79.33% size:45%
I'M GOING TO LOWER
THE HEAT TO MEDIUM-LOW,

13:13.833 --> 13:18.200 align:start position:22.5% line:79.33% size:50%
AND I'M GOING TO PUT
MY TIMER AT 40 MINUTES.

13:18.200 --> 13:21.533 align:start position:22.5% line:79.33% size:42.5%
I LIKE TO COOK IT
TO ONE HOUR AND 10 MINUTES,

13:21.533 --> 13:23.700 align:start position:20% line:79.33% size:50%
BUT I'M GONNA PUT IT
AT 40 MINUTES

13:23.700 --> 13:27.366 align:start position:17.5% line:79.33% size:55%
SO THAT I CAN SHOW YOU
WHAT THE LOMITOS LOOK LIKE

13:27.366 --> 13:32.300 align:start position:17.5% line:79.33% size:57.5%
WHEN YOU COULD EAT THEM
BUT THEY'RE NOT EN SU PUNTO.

13:34.000 --> 13:36.200 align:start position:20% line:79.33% size:60%
NOW I HAVE TIME TO CHECK
THE CHICKEN BROTH

13:36.200 --> 13:38.200 align:start position:20% line:84.67% size:50%
FOR MY SOPA DE LIMA.

13:38.200 --> 13:41.566 align:start position:30% line:79.33% size:42.5%
MY CALDO DE POLLO
IS READY,

13:41.566 --> 13:45.833 align:start position:30% line:79.33% size:40%
AND THE SMELL IS
SO YUCATECAN.

13:45.833 --> 13:48.533 align:start position:32.5% line:79.33% size:22.5%
SO I HAVE
MY CHICKEN BREASTS,

13:48.533 --> 13:51.533 align:start position:20% line:79.33% size:40%
WHICH ARE COOKED
BUT SHOULD BE VERY MOIST.

13:51.533 --> 13:54.200 align:start position:20% line:79.33% size:40%
I'M GONNA LET IT
COOL A LITTLE BIT

13:54.200 --> 13:57.200 align:start position:10% line:79.33% size:60%
WHILE I STRAIN MY BROTH,
WHICH IS GONNA BE THE BASE

13:57.200 --> 13:59.166 align:start position:30% line:84.67% size:30%
OF THE SOUP.

14:00.600 --> 14:03.500 align:start position:20% line:79.33% size:42.5%
I'M GOING TO MAKE
A YUCATECAN SOFRITO.

14:03.500 --> 14:07.700 align:start position:20% line:79.33% size:55%
AND IT'S JUST GONNA BE
A HALF OF A RED ONION.

14:07.700 --> 14:09.533 align:start position:20% line:84.67% size:45%
GONNA HEAT MY OIL.

14:09.533 --> 14:12.533 align:start position:20% line:84.67% size:52.5%
A COUPLE TABLESPOONS.

14:12.533 --> 14:15.700 align:start position:20% line:79.33% size:52.5%
THE YUCATECAN SOFRITO
IS FOUND

14:15.700 --> 14:19.400 align:start position:27.5% line:79.33% size:40%
IN SO MANY STEWS
AND DISHES AND SALSAS.

14:21.200 --> 14:23.866 align:start position:30% line:84.67% size:25%
[SIZZLING]

14:23.866 --> 14:26.700 align:start position:20% line:79.33% size:50%
HOW WE SAY IN MEXICO
THE CHILI DULCE,

14:26.700 --> 14:28.666 align:start position:20% line:84.67% size:52.5%
OR GREEN BELL PEPPER.

14:28.666 --> 14:31.366 align:start position:20% line:79.33% size:52.5%
EVERY PERSON THAT HAS
TOUCHED THE YUCATAN

14:31.366 --> 14:35.600 align:start position:20% line:79.33% size:47.5%
HAS TRIED AND LOVED
THIS SOPA DE LIMA.

14:35.600 --> 14:37.900 align:start position:20% line:79.33% size:35%
AND OF COURSE,
WHEN WE WENT THERE,

14:37.900 --> 14:41.500 align:start position:10% line:79.33% size:70%
I WAS TRYING ALL OF THE SOPA
DE LIMAS THAT I COULD TRY

14:41.500 --> 14:43.033 align:start position:30% line:84.67% size:40%
TO GET THE BEST,

14:43.033 --> 14:45.633 align:start position:30% line:79.33% size:40%
BUT THE PRODUCER
OF MY TV SERIES

14:45.633 --> 14:47.800 align:start position:32.5% line:79.33% size:27.5%
WENT INSANE
WITH THIS SOUP.

14:47.800 --> 14:50.066 align:start position:10% line:79.33% size:67.5%
WHEN WE'D GO TO RESTAURANTS
AND THE WAITER ASKED,

14:50.066 --> 14:51.533 align:start position:20% line:84.67% size:47.5%
"WHAT DO YOU WANT?"

14:51.533 --> 14:53.700 align:start position:17.5% line:79.33% size:65%
SHE WOULDN'T SAY, "GIVE ME
SOPA DE LIMA, PLEASE."

14:53.700 --> 14:57.400 align:start position:20% line:79.33% size:55%
SHE WOULD SAY, "I WANT
MY SOPA DE LIMA."

14:57.400 --> 15:01.366 align:start position:20% line:79.33% size:45%
ALLIE, THIS RECIPE
IS FOR YOU,

15:01.366 --> 15:05.700 align:start position:17.5% line:79.33% size:50%
SO THAT YOU CAN MAKE
YOUR SOPA DE LIMA AT HOME.

15:07.533 --> 15:10.700 align:start position:30% line:79.33% size:25%
I'M ADDING
THE TOMATOES.

15:10.700 --> 15:13.200 align:start position:30% line:79.33% size:42.5%
THE SOFRITO NEEDS
TO BREAK DOWN,

15:13.200 --> 15:17.200 align:start position:17.5% line:79.33% size:57.5%
AND WHILE THIS HAPPENS,
I'M GONNA SHRED THE CHICKEN.

15:17.200 --> 15:20.033 align:start position:30% line:79.33% size:30%
THIS CHICKEN
SHOULD BE YUMMY,

15:20.033 --> 15:23.900 align:start position:10% line:79.33% size:67.5%
BECAUSE THE COOKING PROCESS
DIDN'T SUCK OUT

15:23.900 --> 15:26.733 align:start position:20% line:79.33% size:47.5%
ALL OF THE MOISTURE
THAT THE CHICKEN HAD.

15:26.733 --> 15:31.900 align:start position:10% line:79.33% size:67.5%
WE HAVE THE SOFRITO THAT IS
NOW NICELY SEASONED,

15:31.900 --> 15:34.500 align:start position:20% line:79.33% size:42.5%
AND I'M GONNA ADD
A SPRINKLE OF SALT.

15:34.500 --> 15:39.500 align:start position:22.5% line:79.33% size:42.5%
OK. SO I'M ADDING
MY SEASONED CHICKEN BROTH.

15:41.433 --> 15:43.000 align:start position:30% line:79.33% size:32.5%
I'M GONNA ADD
THE CHICKEN.

15:45.800 --> 15:48.633 align:start position:22.5% line:79.33% size:57.5%
AND THEN THE LAST THING
I'M GONNA DO

15:48.633 --> 15:52.866 align:start position:10% line:79.33% size:72.5%
IS I'M GONNA MAKE MY TORTILLA
STRIPS FOR THE SOUP.

15:52.866 --> 15:54.666 align:start position:10% line:84.67% size:70%
TO MAKE THE TORTILLA STRIPS,

15:54.666 --> 15:59.700 align:start position:22.5% line:79.33% size:45%
THEY CUT THEM INTO
VERY THICK STRIPS, LIKE THAT.

16:02.066 --> 16:04.900 align:start position:20% line:79.33% size:45%
SO, THIS IS REALLY
LIKE A 5-SECOND THING.

16:04.900 --> 16:08.300 align:start position:20% line:84.67% size:52.5%
YOU TRY TO FLIP THEM.

16:08.300 --> 16:12.400 align:start position:22.5% line:79.33% size:45%
ANOTHER 5 SECONDS,
AND THEN THEY NEED TO BE OUT.

16:12.400 --> 16:15.300 align:start position:22.5% line:79.33% size:57.5%
AND THEN AFTER YOU HAVE
THE TORTILLA STRIPS OUT,

16:15.300 --> 16:17.533 align:start position:22.5% line:79.33% size:42.5%
YOU SPRINKLE THEM
WITH A LITTLE BIT OF SALT,

16:17.533 --> 16:21.166 align:start position:30% line:79.33% size:40%
BECAUSE THE SALT
WILL STICK NOW.

16:26.366 --> 16:29.200 align:start position:20% line:79.33% size:50%
THE NICE RICH BROTH,
WHICH YOU CAN SEE

16:29.200 --> 16:33.866 align:start position:20% line:79.33% size:45%
HAS A LOT OF COLOR
AND A LOT OF FLAVOR.

16:33.866 --> 16:37.700 align:start position:20% line:79.33% size:60%
THE MOST IMPORTANT THING
ABOUT THE SOPA DE LIMA

16:37.700 --> 16:39.366 align:start position:30% line:84.67% size:30%
IS THE LIMA,

16:39.366 --> 16:43.200 align:start position:22.5% line:79.33% size:57.5%
AND THE LIMA USED TO BE
IMPOSSIBLE TO FIND IN THE U.S.,

16:43.200 --> 16:44.700 align:start position:30% line:84.67% size:40%
BUT NOT ANYMORE.

16:44.700 --> 16:46.866 align:start position:22.5% line:79.33% size:57.5%
YOU NEED TO GO AND TALK
TO YOUR GROCER

16:46.866 --> 16:48.733 align:start position:30% line:79.33% size:30%
AND TELL HIM
TO BRING LIMA.

16:48.733 --> 16:51.533 align:start position:22.5% line:79.33% size:52.5%
THEY'RE SO DELICIOUS.
THEY'RE VERY DIFFERENT

16:51.533 --> 16:55.166 align:start position:27.5% line:79.33% size:32.5%
FROM THE LIME
AND FROM THE LEMON.

16:55.166 --> 16:57.866 align:start position:27.5% line:79.33% size:32.5%
SO, SEE, IT'S
A DIFFERENT KIND OF CITRUS.

16:57.866 --> 17:01.033 align:start position:30% line:79.33% size:40%
IT IS LESS OVAL.
IT IS MORE ROUND,

17:01.033 --> 17:02.433 align:start position:32.5% line:84.67% size:37.5%
LIKE AN ORANGE.

17:02.433 --> 17:05.500 align:start position:20% line:84.67% size:60%
IT HAS A VERY THIN PEEL,

17:05.500 --> 17:09.033 align:start position:30% line:79.33% size:40%
AND IT SHOULD BE
VERY, VERY SOFT.

17:09.033 --> 17:14.633 align:start position:10% line:79.33% size:67.5%
AND JUST WAIT UNTIL YOU SEE
WHEN I CUT THROUGH IT.

17:14.633 --> 17:18.033 align:start position:32.5% line:79.33% size:30%
SO I'M GONNA
CUT IT IN HALF.

17:18.033 --> 17:20.200 align:start position:32.5% line:84.67% size:37.5%
THIS IS A LIMA.

17:20.200 --> 17:23.466 align:start position:22.5% line:79.33% size:57.5%
AND YOU'VE NEVER TASTED
ANYTHING LIKE THIS.

17:23.466 --> 17:25.700 align:start position:30% line:79.33% size:32.5%
FIRST OF ALL,
I JUST SLICED IT,

17:25.700 --> 17:27.533 align:start position:30% line:79.33% size:35%
AND THE AROMA,
THE FRAGRANCE,

17:27.533 --> 17:31.033 align:start position:10% line:79.33% size:65%
IT IS FLOWERY AND FRAGRANT
AND SO FRESH,

17:31.033 --> 17:33.866 align:start position:20% line:84.67% size:47.5%
AND THE TASTE IS...

17:33.866 --> 17:36.600 align:start position:10% line:84.67% size:62.5%
IMAGINE A LEMON OR A LIME

17:36.600 --> 17:39.266 align:start position:30% line:79.33% size:40%
WITHOUT THE ACID
OR THE TART,

17:39.266 --> 17:43.033 align:start position:25% line:79.33% size:50%
BECAUSE THE LIMA HAS
THE LOWEST AMOUNT OF CITRIC ACID

17:43.033 --> 17:44.866 align:start position:30% line:84.67% size:35%
IN ANY CITRUS.

17:44.866 --> 17:46.133 align:start position:32.5% line:79.33% size:37.5%
SO YOU JUST GET
THE SWEET.

17:46.133 --> 17:48.866 align:start position:20% line:79.33% size:55%
ADD A COUPLE OF SLICES
OF THE LIMA.

17:48.866 --> 17:52.033 align:start position:20% line:84.67% size:60%
NOW THE TORTILLA STRIPS.

17:52.033 --> 17:54.700 align:start position:10% line:79.33% size:75%
AND NOW GIVE ONE FINAL SQUEEZE
OF THE REST OF THE LIMA

17:54.700 --> 17:57.966 align:start position:30% line:84.67% size:35%
INTO THE SOUP.

17:57.966 --> 18:02.166 align:start position:20% line:79.33% size:55%
LET'S SEE IF IT TASTES
LIKE THE ONE.

18:05.366 --> 18:07.166 align:start position:40% line:84.67% size:15%
MMM...

18:11.200 --> 18:14.033 align:start position:20% line:84.67% size:60%
SO LIGHT, SO COMFORTING,

18:14.033 --> 18:18.866 align:start position:20% line:79.33% size:42.5%
BUT THE LIMA ADDS
THAT NICE SWEETNESS,

18:18.866 --> 18:20.700 align:start position:20% line:84.67% size:60%
LIKE, ALL OVER THE SOUP,

18:20.700 --> 18:22.700 align:start position:32.5% line:79.33% size:37.5%
THAT FRAGRANCE,
THAT FLOWERY FRAGRANCE.

18:22.700 --> 18:25.366 align:start position:32.5% line:79.33% size:35%
IT IS SO GOOD.
IT IS SO HOMEY.

18:25.366 --> 18:28.366 align:start position:22.5% line:79.33% size:57.5%
IT IS SO UNPRETENTIOUS,
JUST LIKE THE YUCATAN,

18:28.366 --> 18:31.200 align:start position:20% line:79.33% size:50%
BUT ONCE YOU EAT IT,
IT'S LIKE...

18:31.200 --> 18:33.700 align:start position:32.5% line:79.33% size:37.5%
ALL THE COMFORT
AND THE SAFETY

18:33.700 --> 18:35.700 align:start position:30% line:79.33% size:32.5%
THAT YOU NEED
IN YOUR HOME.

18:35.700 --> 18:38.633 align:start position:20% line:84.67% size:50%
REALLY YUMMY. HA HA.

18:38.633 --> 18:42.366 align:start position:10% line:79.33% size:72.5%
AND THEN IF IT'S REALLY GOOD,
YOU TELL YOUR PRODUCER,

18:42.366 --> 18:45.200 align:start position:30% line:79.33% size:40%
"ALLIE, COME EAT
THIS SOUP."

18:45.200 --> 18:46.866 align:start position:20% line:84.67% size:45%
HERE IS YOUR SOUP.

18:46.866 --> 18:49.200 align:start position:42.5% line:79.33% size:42.5%
I'VE BEEN WAITING
ALL WEEK FOR THIS.

18:49.200 --> 18:50.366 align:start position:20% line:84.67% size:10%
YAY!

18:50.366 --> 18:52.566 align:start position:40% line:84.67% size:15%
[KISS]

18:52.566 --> 18:53.900 align:start position:60% line:84.67% size:17.5%
CHEERS.

18:55.533 --> 18:57.200 align:start position:60% line:84.67% size:10%
MMM.

18:57.200 --> 19:00.233 align:start position:57.5% line:79.33% size:10%
MMM!
MMM!

19:00.233 --> 19:02.833 align:start position:30% line:79.33% size:32.5%
IT'S SO GOOD.
IT'S SO CLEAN, FRESH,

19:02.833 --> 19:04.066 align:start position:25% line:84.67% size:50%
AND JUST COMFORTING.

19:04.066 --> 19:05.366 align:start position:50% line:84.67% size:15%
[KISS]

19:05.366 --> 19:06.866 align:start position:10% line:84.67% size:22.5%
HA HA HA!

19:06.866 --> 19:08.300 align:start position:50% line:84.67% size:40%
THANK YOU, PATI.

19:08.300 --> 19:11.033 align:start position:50% line:74% size:35%
OK. I'M TAKING
THIS BACK TO
WHERE I BELONG,

19:11.033 --> 19:13.533 align:start position:50% line:74% size:15%
BEHIND
THE MONITORS.
THANK YOU, PATI.

19:13.533 --> 19:14.800 align:start position:30% line:84.67% size:10%
MMM.

19:14.800 --> 19:17.233 align:start position:20% line:79.33% size:62.5%
NOW IT'S TIME TO SHOW YOU
HOW THE LOMITOS LOOK...

19:17.233 --> 19:18.866 align:start position:30% line:84.67% size:32.5%
[TIMER RINGS]

19:18.866 --> 19:20.700 align:start position:32.5% line:79.33% size:32.5%
AFTER COOKING
FOR 40 MINUTES.

19:20.700 --> 19:25.200 align:start position:10% line:79.33% size:70%
SO YOU CAN SEE, THIS IS LIKE
MANY VERSIONS OF LOMITOS

19:25.200 --> 19:29.200 align:start position:10% line:79.33% size:62.5%
THAT I ATE, WHICH ARE NOT
AT THE POINT THEY SHOULD BE.

19:29.200 --> 19:32.200 align:start position:20% line:84.67% size:55%
IT'S MORE LIKE A STEW.

19:32.200 --> 19:35.200 align:start position:20% line:79.33% size:60%
THIS IS JUST TO SHOW YOU
THAT INGREDIENTS MATTER,

19:35.200 --> 19:37.033 align:start position:20% line:84.67% size:60%
BUT TIME REALLY MATTERS.

19:37.033 --> 19:39.600 align:start position:17.5% line:84.67% size:65%
WE NEED TO COOK THIS DOWN,

19:39.600 --> 19:42.200 align:start position:25% line:79.33% size:40%
AND IT WILL LOOK
COMPLETELY DIFFERENT.

19:42.200 --> 19:46.400 align:start position:20% line:79.33% size:42.5%
I'M GOING TO COOK
FOR 30 MINUTES MORE.

19:46.400 --> 19:50.033 align:start position:10% line:10% size:67.5%
JUST LIKE THE CHIA SMOOTHIE
THAT I HAD IN VALLADOLID,

19:50.033 --> 19:52.200 align:start position:35% line:10% size:32.5%
THIS TROPICAL
PINEAPPLE LIME SMOOTHIE

19:52.200 --> 19:55.766 align:start position:10% line:10% size:67.5%
WILL GO GREAT WITH ANY DISH
FROM THE YUCATAN.

19:55.766 --> 19:59.200 align:start position:22.5% line:79.33% size:57.5%
IN MEXICO, WE ARE CRAZY
ABOUT SMOOTHIES,

19:59.200 --> 20:00.833 align:start position:30% line:79.33% size:32.5%
BUT WE DO NOT
CALL THEM SMOOTHIES.

20:00.833 --> 20:02.700 align:start position:20% line:84.67% size:55%
WE CALL THEM LICUADOS.

20:02.700 --> 20:07.500 align:start position:22.5% line:79.33% size:57.5%
THE FRESH PINEAPPLE ONE
IS MADE IN MANY DIFFERENT WAYS.

20:07.500 --> 20:10.566 align:start position:22.5% line:79.33% size:57.5%
TODAY I'M GOING TO MAKE
A VERY REFRESHING ONE

20:10.566 --> 20:11.866 align:start position:30% line:84.67% size:25%
WITH MINT.

20:11.866 --> 20:13.766 align:start position:20% line:84.67% size:55%
MY DEAL WITH SMOOTHIES

20:13.766 --> 20:16.033 align:start position:32.5% line:79.33% size:35%
IS JUST TO USE
WHICHEVER FRUIT

20:16.033 --> 20:18.533 align:start position:30% line:79.33% size:42.5%
I HAVE THE RIPEST
IN MY FRIDGE.

20:18.533 --> 20:20.266 align:start position:20% line:79.33% size:47.5%
SMOOTHIES ARE GREAT
FOR THAT.

20:20.266 --> 20:22.200 align:start position:22.5% line:79.33% size:57.5%
WHATEVER YOU DON'T WANT
TO EAT ANYMORE

20:22.200 --> 20:26.033 align:start position:27.5% line:79.33% size:45%
AND IT'S VERY RIPE
OR A LITTLE BIT PAST ITS PRIME,

20:26.033 --> 20:27.933 align:start position:30% line:79.33% size:37.5%
IT'S GONNA MAKE
A GREAT SMOOTHIE.

20:27.933 --> 20:33.666 align:start position:22.5% line:79.33% size:52.5%
AN EASY WAY TO CUT IT
IS JUST TO GO WITH THE CHEEKS.

20:37.866 --> 20:42.033 align:start position:22.5% line:79.33% size:42.5%
AND IT'S GONNA BE
ABOUT 4 TO 5 CUPS.

20:42.033 --> 20:46.800 align:start position:10% line:79.33% size:67.5%
I'M GONNA ADD A QUARTER-CUP
OF VERY FRESH MINT,

20:46.800 --> 20:49.900 align:start position:20% line:79.33% size:45%
AND THEN I'M GONNA
ADD THE ZEST.

20:49.900 --> 20:52.966 align:start position:20% line:79.33% size:37.5%
I'M LOOKING FOR
A VERY PLUMP LIME.

20:52.966 --> 20:55.700 align:start position:20% line:79.33% size:60%
SO THIS IS GONNA GIVE IT
SOME DIMENSION,

20:55.700 --> 20:59.133 align:start position:20% line:79.33% size:62.5%
BECAUSE YOU'RE GONNA HAVE
THE TART AND THE BITTER

20:59.133 --> 21:03.000 align:start position:10% line:79.33% size:75%
FROM THE RIND, WHICH IS ALWAYS
REALLY GOOD WITH THE SWEET.

21:03.000 --> 21:07.533 align:start position:22.5% line:79.33% size:57.5%
I ATE A LOT OF LICUADOS
WHEN I WAS A KID.

21:07.533 --> 21:10.033 align:start position:20% line:79.33% size:52.5%
THERE'S A VERY FAMOUS
LICUADO STAND

21:10.033 --> 21:11.866 align:start position:20% line:84.67% size:50%
IN CHAPULTEPEC PARK,

21:11.866 --> 21:15.366 align:start position:10% line:79.33% size:75%
WHICH IS LIKE THE CENTRAL PARK
OF MEXICO CITY,

21:15.366 --> 21:19.033 align:start position:12.5% line:79.33% size:70%
AND I USED TO GO WITH MY DAD
ON SATURDAY OR SUNDAY MORNINGS.

21:19.033 --> 21:21.700 align:start position:30% line:79.33% size:42.5%
MY DAD USED TO BE
A RUNNER,

21:21.700 --> 21:24.466 align:start position:20% line:84.67% size:47.5%
AND HE USED TO RUN,

21:24.466 --> 21:26.033 align:start position:20% line:79.33% size:50%
AND I WOULD JUST SIT
AND READ A BOOK

21:26.033 --> 21:30.233 align:start position:10% line:79.33% size:75%
AND THEN AT THE END, WE'D HAVE
THESE GIGANTIC LICUADOS

21:30.233 --> 21:31.766 align:start position:32.5% line:79.33% size:37.5%
WITH TWO STRAWS
TO SHARE.

21:31.766 --> 21:34.700 align:start position:30% line:79.33% size:40%
SO NOW WHEN I GO
BACK TO MEXICO,

21:34.700 --> 21:36.700 align:start position:10% line:84.67% size:67.5%
WE STILL GO TO CHAPULTEPEC,

21:36.700 --> 21:39.533 align:start position:15% line:79.33% size:55%
AND NOW HE'LL SIT DOWN
WITH HIS NEWSPAPER AND READ

21:39.533 --> 21:43.866 align:start position:15% line:79.33% size:60%
WHILE I JOG, BECAUSE NOW
I'M JOGGING OR TRYING TO JOG.

21:43.866 --> 21:46.700 align:start position:22.5% line:79.33% size:57.5%
AND THEN WE'LL SIT DOWN
FOR SOME FRESH FRUIT

21:46.700 --> 21:49.033 align:start position:20% line:79.33% size:45%
AND SOME LICUADOS,
AND MY OLDER BOYS

21:49.033 --> 21:50.533 align:start position:30% line:79.33% size:30%
ARE STARTING
TO JOIN ME,

21:50.533 --> 21:52.966 align:start position:27.5% line:79.33% size:37.5%
BECAUSE THEY'RE
ON THEIR TRACK TEAMS.

21:52.966 --> 21:55.866 align:start position:10% line:79.33% size:65%
SO I'M ADDING A TABLESPOON
OF AGAVE SYRUP.

21:55.866 --> 21:58.533 align:start position:30% line:79.33% size:30%
AND THEN I'M
ADDING SOME ICE.

21:58.533 --> 22:00.666 align:start position:20% line:84.67% size:45%
[BLENDER WHIRRING]

22:08.033 --> 22:11.033 align:start position:20% line:79.33% size:55%
READY, BECAUSE I STILL
WANT SOME OF THOSE CHUNKS

22:11.033 --> 22:13.700 align:start position:20% line:79.33% size:50%
AND SOME OF THAT ICE
TO MUNCH ON.

22:19.333 --> 22:20.833 align:start position:40% line:84.67% size:10%
MMM.

22:24.200 --> 22:25.666 align:start position:40% line:84.67% size:10%
MMM!

22:25.666 --> 22:27.533 align:start position:20% line:84.67% size:52.5%
TART, SLIGHTLY SWEET,

22:27.533 --> 22:32.033 align:start position:10% line:79.33% size:67.5%
AND IT HAS THAT SUPER-LIGHT
BITTER TWIST FROM THE ZEST,

22:32.033 --> 22:35.066 align:start position:20% line:79.33% size:52.5%
AND I STILL HAVE SOME
CHUNKS OF PINEAPPLE,

22:35.066 --> 22:38.166 align:start position:30% line:79.33% size:40%
AND I STILL HAVE
SOME CHUNKS OF THE ICE.

22:40.566 --> 22:43.600 align:start position:40% line:84.67% size:20%
MMM-MMM.

22:43.600 --> 22:45.866 align:start position:30% line:79.33% size:35%
IF YOU WANT TO
MAKE IT GROWN-UP,

22:45.866 --> 22:49.400 align:start position:20% line:79.33% size:50%
YOU CAN ADD A SPLASH
OF TEQUILA OR MESCAL.

22:49.400 --> 22:52.733 align:start position:32.5% line:79.33% size:37.5%
THIS IS PERFECT
FOR ME FOR NOW.

22:52.733 --> 22:54.600 align:start position:20% line:84.67% size:50%
BACK TO THE LOMITOS.

22:54.600 --> 22:56.400 align:start position:20% line:79.33% size:45%
I'M GOING TO THROW
SOME CORN TORTILLAS

22:56.400 --> 22:57.600 align:start position:30% line:84.67% size:27.5%
ON MY COMAL

22:57.600 --> 23:00.700 align:start position:20% line:79.33% size:55%
THAT I'VE BEEN HEATING
OVER MEDIUM HEAT.

23:00.700 --> 23:02.533 align:start position:20% line:84.67% size:62.5%
AND I'M GOING TO SHOW YOU

23:02.533 --> 23:04.766 align:start position:10% line:79.33% size:65%
HOW THEY SERVE THE LOMITOS
IN VALLADOLID.

23:11.900 --> 23:14.833 align:start position:20% line:79.33% size:57.5%
THIS IS HOW THE LOMITOS
DE VALLADOLID ARE SERVED.

23:14.833 --> 23:16.766 align:start position:30% line:84.67% size:40%
NOT LIKE A STEW.

23:16.766 --> 23:19.566 align:start position:20% line:79.33% size:55%
THE MEAT IS COMPLETELY
FALLING APART.

23:19.566 --> 23:23.700 align:start position:20% line:79.33% size:60%
THE TOMATOES HAVE ALMOST
TURNED INTO A PASTE.

23:23.700 --> 23:25.666 align:start position:37.5% line:79.33% size:25%
AND THAT'S
THE FINISH LINE.

23:25.666 --> 23:28.033 align:start position:32.5% line:79.33% size:37.5%
NOW THIS IS HOW
THEY SERVE IT.

23:28.033 --> 23:31.200 align:start position:30% line:79.33% size:42.5%
THE TORTILLAS ARE
SUPER TOASTED.

23:31.200 --> 23:33.766 align:start position:30% line:79.33% size:42.5%
WE'VE TURNED THEM
INTO TOSTADAS.

23:33.766 --> 23:35.533 align:start position:20% line:79.33% size:37.5%
THEY'RE TOASTED
AND CRISPY, BUT...

23:37.566 --> 23:40.033 align:start position:20% line:84.67% size:47.5%
A LITTLE BIT CHEWY.

23:40.033 --> 23:43.233 align:start position:22.5% line:79.33% size:50%
NOW I'M GOING TO ADD
MY BLACK REFRIED BEANS,

23:43.233 --> 23:45.966 align:start position:22.5% line:79.33% size:57.5%
WHICH HAVE BEEN HEATING
ON THE STOVE.

23:45.966 --> 23:47.933 align:start position:30% line:79.33% size:35%
YOU HAVE BLACK
REFRIED BEANS

23:47.933 --> 23:49.866 align:start position:20% line:79.33% size:45%
BECAUSE IT IS FOOD
FROM THE YUCATAN.

23:54.100 --> 23:58.133 align:start position:35% line:79.33% size:20%
AND THEN
THE DELICIOUS LOMITOS

23:58.133 --> 24:01.300 align:start position:20% line:84.67% size:50%
SITTING RIGHT THERE.

24:05.133 --> 24:06.866 align:start position:27.5% line:79.33% size:32.5%
SO DELICIOUS.
VERY DIFFERENT FROM

24:06.866 --> 24:09.033 align:start position:32.5% line:79.33% size:37.5%
THAT STEWY KIND
OF A THING.

24:09.033 --> 24:11.133 align:start position:30% line:79.33% size:42.5%
AND THEN WHEN YOU
GET IT LIKE THIS,

24:11.133 --> 24:16.400 align:start position:30% line:79.33% size:42.5%
YOU BREAK A PIECE
OF THE CRUNCHY TORTILLA,

24:16.400 --> 24:18.500 align:start position:20% line:84.67% size:62.5%
AND YOU SPREAD SOME--MMM.

24:18.500 --> 24:20.966 align:start position:32.5% line:79.33% size:37.5%
YOU SPREAD SOME
OF THOSE BEANS,

24:20.966 --> 24:24.033 align:start position:32.5% line:79.33% size:27.5%
AND YOU ADD
SOME OF THAT AVOCADO,

24:24.033 --> 24:27.600 align:start position:32.5% line:79.33% size:27.5%
AND YOU ADD
SOME OF THE LOMITOS.

24:27.600 --> 24:28.766 align:start position:30% line:84.67% size:42.5%
AND THEN YOU YUM.

24:31.433 --> 24:33.700 align:start position:40% line:84.67% size:10%
MMM.

24:33.700 --> 24:37.300 align:start position:22.5% line:79.33% size:57.5%
I REALLY WANT THIS MEAL
TO LAST FOREVER.

24:37.300 --> 24:42.633 align:start position:22.5% line:79.33% size:55%
I COULD COME BACK HOME
TO EAT THIS EVERY NIGHT

24:42.633 --> 24:45.866 align:start position:37.5% line:79.33% size:15%
AND BE
SO COMPLETELY HAPPY.

24:45.866 --> 24:48.800 align:start position:27.5% line:10% size:32.5%
I CAN SEE WHY
THIS CHARMING TOWN

24:48.800 --> 24:51.833 align:start position:30% line:10% size:35%
HAS CLAIMED IT
AS ITS FLAG.

24:51.833 --> 24:55.400 align:start position:20% line:10% size:62.5%
IT IS PERFECTLY BALANCED,
SO WELL SEASONED,

24:55.400 --> 24:58.400 align:start position:20% line:10% size:55%
CRISPY, SMOOTH, TASTY,
THE BEANS, IT IS...

25:00.966 --> 25:02.433 align:start position:30% line:10% size:32.5%
SO DELICIOUS.

25:02.433 --> 25:05.466 align:start position:20% line:10% size:50%
YOU HAVE TO TRY THIS
LOMITOS DE VALLADOLID.

25:05.466 --> 25:07.766 align:start position:22.5% line:10% size:52.5%
AND THEN YOU'RE GONNA
WANT TO GET THERE, TOO.

25:09.633 --> 25:11.133 align:start position:40% line:10% size:10%
MMM.

25:11.133 --> 25:13.100 align:start position:20% line:10% size:52.5%
[THEME MUSIC PLAYING]

25:22.833 --> 25:26.333 align:start position:10% line:10% size:67.5%
FOR RECIPES AND INFORMATION
FROM THIS EPISODE AND MORE,

25:26.333 --> 25:30.100 align:start position:20% line:10% size:50%
VISIT PatiJinich.com
AND CONNECT.

25:30.100 --> 25:33.600 align:start position:10% line:10% size:72.5%
FIND ME ON FACEBOOK, TWITTER,
INSTAGRAM, AND PINTEREST

25:33.600 --> 25:35.200 align:start position:30% line:10% size:30%
@PatiJinich.

25:35.200 --> 25:37.566 align:start position:10% line:10% size:65%
ANNOUNCER: "PATI'S MEXICAN
TABLE" IS MADE POSSIBLE BY...

25:39.133 --> 25:40.300 align:start position:30% line:84.67% size:42.5%
ALWAYS CONNECTED.

25:43.400 --> 25:45.633 align:start position:30% line:84.67% size:32.5%
DISCONNECT...

25:45.633 --> 25:48.133 align:start position:20% line:84.67% size:50%
AND FEEL THE MOMENT.

25:48.133 --> 25:50.100 align:start position:30% line:84.67% size:25%
[SHOUTING]

25:52.333 --> 25:55.766 align:start position:22.5% line:84.67% size:57.5%
POOLS OF CLEAR WATER...

25:55.766 --> 25:57.566 align:start position:20% line:84.67% size:50%
UNEXPECTED TASTES...

25:59.133 --> 26:01.600 align:start position:30% line:79.33% size:25%
AND PLACES
YOU'VE NEVER BEEN.

26:05.100 --> 26:08.100 align:start position:40% line:79.33% size:17.5%
CANCUN.
LIVE IT TO BELIEVE IT.

26:08.100 --> 26:10.466 align:start position:30% line:10% size:42.5%
LA MORENA CHILIES
AND SAUCES,

26:10.466 --> 26:12.933 align:start position:20% line:10% size:62.5%
AUTHENTIC MEXICAN FLAVOR.

26:12.933 --> 26:15.900 align:start position:20% line:10% size:62.5%
INTRODUCING FUD CAMPIRANO
MEXICAN CHEESES

26:15.900 --> 26:17.433 align:start position:32.5% line:10% size:37.5%
WITH RESEALABLE
PACKAGING.

26:19.633 --> 26:23.466 align:start position:35% line:10% size:30%
THE NATIONAL
AGRICULTURAL COUNCIL...

26:23.466 --> 26:26.566 align:start position:40% line:10% size:22.5%
MEX BEST.

26:26.566 --> 26:31.166 align:start position:10% line:10% size:80%
AND THE MINISTRY OF AGRICULTURE,
LIVESTOCK, RURAL DEVELOPMENT,

26:31.166 --> 26:32.933 align:start position:20% line:10% size:52.5%
FISHERIES, AND FOOD--

26:32.933 --> 26:35.333 align:start position:27.5% line:10% size:40%
PROUD TO SUPPORT
"PATI'S MEXICAN TABLE"

26:35.333 --> 26:45.300 align:start position:20% line:10% size:52.5%
ON PUBLIC TELEVISION.