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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