1
00:00:01,366 --> 00:00:03,866
VALLADOLID, A BEAUTIFUL 
LITTLE COLONIAL TOWN

2
00:00:03,866 --> 00:00:05,700
ON THE YUCATAN PENINSULA,

3
00:00:05,700 --> 00:00:08,666
ABOUT HALFWAY BETWEEN 
MERIDA AND CANCUN,

4
00:00:08,666 --> 00:00:12,433
THE PERFECT PLACE 
FOR A DAY OF EXPLORING

5
00:00:12,433 --> 00:00:13,866
WITHOUT A PLAN.

6
00:00:13,866 --> 00:00:15,500
IT REALLY IS 
VERY BEAUTIFUL.

7
00:00:15,500 --> 00:00:18,166
BACK IN MY KITCHEN, 
I'M COOKING A FEW RECIPES

8
00:00:18,166 --> 00:00:20,733
INSPIRED BY MY DAY 
OF EXPLORATION.

9
00:00:20,733 --> 00:00:24,700
FIRST, COMFORTING, CRISPY, 
A YUCATAN CLASSIC--

10
00:00:24,700 --> 00:00:26,200
SOPA DE LIMA.

11
00:00:26,200 --> 00:00:29,866
THEN, A CLEAN AND REFRESHING 
PINEAPPLE LIME SMOOTHIE

12
00:00:29,866 --> 00:00:32,633
AND ONE OF MY NEW 
FAVORITES,

13
00:00:32,633 --> 00:00:36,200
A RECIPE SO GOOD A CITY 
CLAIMS IT AS THEIR OWN--

14
00:00:36,200 --> 00:00:38,500
LOMITOS DE VALLADOLID.

15
00:00:38,500 --> 00:00:42,533
YOU ADD SOME OF THE LOMITOS, 
AND THEN YOU YUM.

16
00:00:42,533 --> 00:00:45,900
MMM! AND THEN YOU REPEAT 
AGAIN AND AGAIN.

17
00:00:45,900 --> 00:00:48,366
♪ DAME, DAME ♪

18
00:00:48,366 --> 00:00:50,533
♪ DAME TU CHOCOLATE ♪

19
00:00:50,533 --> 00:00:53,366
♪ DAME, DAME ♪

20
00:00:53,366 --> 00:00:55,533
♪ DAME TU PILONCILLO ♪

21
00:00:55,533 --> 00:00:57,866
♪ DAME, DAME ♪

22
00:00:57,866 --> 00:01:00,200
♪ DAME CAFE CALIENTE ♪

23
00:01:00,200 --> 00:01:02,700
♪ DAME, DAME ♪

24
00:01:02,700 --> 00:01:05,033
♪ DAME TU CORAZON ♪

25
00:01:05,033 --> 00:01:07,166
[MUSIC PLAYING]

26
00:01:16,366 --> 00:01:19,700
"PATI'S MEXICAN TABLE" 
IS MADE POSSIBLE BY

27
00:01:19,700 --> 00:01:22,366
THE MINISTRY OF AGRICULTURE, 
LIVESTOCK, RURAL DEVELOPMENT,

28
00:01:22,366 --> 00:01:25,033
FISHERIES, AND FOOD...

29
00:01:25,033 --> 00:01:27,700
MEX BEST.

30
00:01:27,700 --> 00:01:32,666
AND THE NATIONAL 
AGRICULTURAL COUNCIL.

31
00:01:34,200 --> 00:01:36,033
FUD BRAND MEATS,

32
00:01:36,033 --> 00:01:39,166
WITH TRADITIONAL 
MEXICAN FLAVOR.

33
00:01:39,166 --> 00:01:42,200
LA MORENA CHILIES 
AND SAUCES,

34
00:01:42,200 --> 00:01:44,166
AUTHENTIC MEXICAN FLAVOR.

35
00:01:48,133 --> 00:01:53,300
A PLACE THAT'S 
A FEW HOURS AWAY.

36
00:01:53,300 --> 00:01:57,600
A PLACE THAT MOVES 
AT A DIFFERENT PACE.

37
00:02:00,633 --> 00:02:05,166
A PLACE THAT TRAVELS 
BACK IN TIME.

38
00:02:07,366 --> 00:02:10,800
A PLACE THAT IS 
CAMPECHE.

39
00:02:10,800 --> 00:02:14,333
CAMPECHE, LIVE IT 
TO BELIEVE IT.

40
00:02:17,266 --> 00:02:19,366
PATI: EVERY TIME 
I TRAVEL,

41
00:02:19,366 --> 00:02:22,200
I FEEL LIKE I CAN JUST 
EAT MY WAY THROUGH THE TOWN

42
00:02:22,200 --> 00:02:24,066
OR THE CITY 
OR THE VILLAGE.

43
00:02:24,066 --> 00:02:28,700
I JUST THINK THAT THAT'S THE WAY 
YOU CAN GET TO KNOW A PLACE.

44
00:02:28,700 --> 00:02:30,066
AT WHAT TIME 
DO THEY HAVE BREAKFAST?

45
00:02:30,066 --> 00:02:31,766
IS THERE ANYTHING 
FOR SNACK?

46
00:02:31,766 --> 00:02:34,866
IS THERE A CERTAIN WAY 
OF DRINKING THE COFFEE

47
00:02:34,866 --> 00:02:36,533
OR HAVING A DRINK?

48
00:02:36,533 --> 00:02:38,266
I THINK YOU CAN 
REALLY GET TO KNOW

49
00:02:38,266 --> 00:02:39,900
THE PERSONALITY 
OF A PLACE

50
00:02:39,900 --> 00:02:41,933
BY EATING YOUR WAY 
THROUGH IT

51
00:02:41,933 --> 00:02:45,866
IN THE WAY THE PEOPLE 
OF THAT TOWN DO IT.

52
00:02:45,866 --> 00:02:48,200
ABOUT AN HOUR 
FROM CANCUN,

53
00:02:48,200 --> 00:02:51,933
THE QUAINT LITTLE TOWN OF 
VALLADOLID IS THE PERFECT PLACE

54
00:02:51,933 --> 00:02:54,200
TO SPEND A DAY 
WITHOUT A PLAN.

55
00:02:54,200 --> 00:02:57,533
MY ONLY GOAL--TO EXPERIENCE 
AS MUCH OF THE LOCAL CUISINE

56
00:02:57,533 --> 00:02:59,666
AS POSSIBLE.

57
00:02:59,666 --> 00:03:02,866
SO I ASKED THE MAN 
AT THE ENTRANCE OF THE HOTEL,

58
00:03:02,866 --> 00:03:06,033
WHAT DO PEOPLE USUALLY HAVE HERE 
FOR LUNCH OR BRUNCH?

59
00:03:06,033 --> 00:03:09,866
AND HE SAID, 
"LOMITOS DE VALLADOLID."

60
00:03:09,866 --> 00:03:13,400
CHUNKS OF SLOW-COOKED PORK 
ARE SERVED

61
00:03:13,400 --> 00:03:16,833
ON LIGHTLY FRIED CORN TORTILLAS 
CALLED SALBUTES.

62
00:03:16,833 --> 00:03:21,200
YOU CAN DRESS IT WITH COLESLAW 
AND A SPICY HABANERO SALSA

63
00:03:21,200 --> 00:03:23,066
MADE FROM CHARRED 
HABANERO PEPPERS

64
00:03:23,066 --> 00:03:24,866
WITH BITTER ORANGE.

65
00:03:24,866 --> 00:03:28,966
THEY WARNED ME TO JUST TAKE 
A VERY LITTLE.

66
00:03:32,333 --> 00:03:34,033
I CAN TAKE MORE HEAT.

67
00:03:34,033 --> 00:03:36,033
SOME PEOPLE JUST TAKE 
THEIR TACOS OR THEIR SALBUTES

68
00:03:36,033 --> 00:03:39,533
OR PANUCHOS AND JUST ADD 
A LITTLE SALSA AND EAT THEM.

69
00:03:39,533 --> 00:03:43,766
I TAKE A BITE, AND THEN I ADD 
MORE OF THE GARNISHES.

70
00:03:46,866 --> 00:03:48,200
MMM...

71
00:03:48,200 --> 00:03:50,133
THE SALBUTE 
IS A LITTLE BIT AIRY

72
00:03:50,133 --> 00:03:51,700
BUT VERY SOFT.

73
00:03:51,700 --> 00:03:54,200
THEN YOU HAVE THE LOMITOS, 
WHICH ARE JUST

74
00:03:54,200 --> 00:03:57,633
VERY NICELY SEASONED 
CHUNKS OF PORK CUBES.

75
00:03:57,633 --> 00:04:00,700
I CAN JUST TASTE 
THE SIMPLE SEASONINGS--

76
00:04:00,700 --> 00:04:04,433
TOMATO, ONION, GARLIC-- 
AND IT'S SO DELICIOUS.

77
00:04:11,200 --> 00:04:15,033
ONE OF MY FAVORITE THINGS 
TO DO WHEN I TRAVEL

78
00:04:15,033 --> 00:04:16,533
IS GET THE LOCAL COFFEE.

79
00:04:16,533 --> 00:04:18,566
AND HERE THEY HAVE 
THE CAFE LECHERO,

80
00:04:18,566 --> 00:04:22,400
WHICH IS THE WAY THEY CALL 
COFFEE AND MILK HERE.

81
00:04:22,400 --> 00:04:24,533
PERO EL GRANO 
QUE USA ES MEXICANO?

82
00:04:24,533 --> 00:04:26,700
ES DE 
VERACRUZ.

83
00:04:26,700 --> 00:04:30,100
OH, SHE GRINDS 
HER OWN COFFEE,

84
00:04:30,100 --> 00:04:31,533
AND THE COFFEE 
THAT SHE USES

85
00:04:31,533 --> 00:04:32,933
COMES FROM 
THE STATE OF VERACRUZ.

86
00:04:32,933 --> 00:04:34,266
ES ARABICO DE ALTURA?

87
00:04:34,266 --> 00:04:35,700
SI, SI, SI, SI.

88
00:04:35,700 --> 00:04:37,300
IT'S AN ARABIC 
STYLE COFFEE,

89
00:04:37,300 --> 00:04:38,633
REALLY HIGH ALTITUDE.

90
00:04:38,633 --> 00:04:41,033
IT'S REALLY DELICIOUS.

91
00:04:41,033 --> 00:04:42,566
MMM!

92
00:04:42,566 --> 00:04:44,600
MUCHAS GRACIAS. 
DE NADA. 
DE NADA.

93
00:04:48,033 --> 00:04:50,700
LAST NIGHT, I HAD SEEN 
A SIGN FOR HABANERO RICE.

94
00:04:50,700 --> 00:04:52,866
SO I'M GOING TO SEE 
IF I CAN FIND THAT STORE AGAIN.

95
00:04:52,866 --> 00:04:56,366
ME DIJERON QUE TIENEN AQUI 
UN ARROZ MUY BUENO

96
00:04:56,366 --> 00:04:58,200
QUE PREPARAN 
CON HABANERO?

97
00:04:58,200 --> 00:05:01,033
CON SALSA 
DE HABANERO.

98
00:05:01,033 --> 00:05:02,366
CON SALSA 
DE HABANERO?

99
00:05:02,366 --> 00:05:04,200
I GUESS I HAD IT WRONG.

100
00:05:04,200 --> 00:05:06,200
IT'S ACTUALLY RICE 
WITH HABANERO SALSA.

101
00:05:06,200 --> 00:05:07,700
ESTA ES 
REVUELTA...

102
00:05:07,700 --> 00:05:10,000
HE EXPLAINS THAT IT'S 
ACTUALLY WHITE RICE

103
00:05:10,000 --> 00:05:13,366
WITH A LITTLE BIT OF CARROTS 
COOKED WITH CHICKEN BROTH.

104
00:05:13,366 --> 00:05:15,133
AND YOU ADD 
THE HABANERO SALSA,

105
00:05:15,133 --> 00:05:17,266
DEPENDING ON HOW MUCH 
YOU CAN STAND, AS YOU EAT IT.

106
00:05:19,133 --> 00:05:20,400
PICA PERO 
NO ME MUERO.

107
00:05:20,400 --> 00:05:22,866
OK. HE TELLS ME 
IT'S VERY SPICY.

108
00:05:22,866 --> 00:05:25,200
LET'S SEE. 
HABANERO KICKING IN

109
00:05:25,200 --> 00:05:27,366
IN 3, 2, 1.

110
00:05:27,366 --> 00:05:28,700
OOH-HOO-HOO! 
SI PICA.

111
00:05:28,700 --> 00:05:30,700
MAN: THAT'S 
WHAT I TELL YOU.

112
00:05:30,700 --> 00:05:33,366
I SAID IT'S SPICY 
BUT I WON'T DIE.

113
00:05:33,366 --> 00:05:36,933
AND NOW I'M THINKING, 
LIKE, MAYBE I'LL DIE A LITTLE.

114
00:05:36,933 --> 00:05:39,833
ESTA ES UN VEGETAL 
LLAMADO CHAIA.

115
00:05:39,833 --> 00:05:41,866
LUCKILY, THEY ALSO 
SELL THE ANTI-VENOM.

116
00:05:41,866 --> 00:05:46,733
IT'S MADE FROM CHIA LEAVES, 
PINEAPPLE, AND LIME JUICE.

117
00:05:46,733 --> 00:05:48,700
THE DRINK 
IS REALLY GOOD,

118
00:05:48,700 --> 00:05:50,700
AND IT'S REALLY 
SOOTHING THE BRAIN.

119
00:05:50,700 --> 00:05:52,033
MMM!

120
00:05:52,033 --> 00:05:53,833
QUE RICO. GRACIAS.

121
00:05:58,466 --> 00:06:01,766
I'M AT THE MAIN PLAZA 
OF VALLADOLID,

122
00:06:01,766 --> 00:06:05,366
AND THIS PLAZA IS LIKE 
THE CITY'S MEETING POINT TODAY,

123
00:06:05,366 --> 00:06:06,833
WHERE EVERYTHING HAPPENS.

124
00:06:06,833 --> 00:06:09,566
WHEN PEOPLE ARE GONNA MEET, 
THEY SAY,

125
00:06:09,566 --> 00:06:12,100
"I'LL MEET YOU 
RIGHT AT THE PLAZA."

126
00:06:12,100 --> 00:06:15,566
VALLADOLID WAS ESTABLISHED 
IN THE YEAR OF 1543.

127
00:06:15,566 --> 00:06:19,066
AND THAT OVER THERE IS 
THE CHURCH OF SAN GERVASIO,

128
00:06:19,066 --> 00:06:20,866
WHICH WAS ESTABLISHED 
IN 1545,

129
00:06:20,866 --> 00:06:22,933
JUST A FEW YEARS 
AFTER VALLADOLID.

130
00:06:22,933 --> 00:06:25,200
ACTUALLY, YOU CAN SEE 
THOSE TOWERS

131
00:06:25,200 --> 00:06:26,966
FROM ANYWHERE 
IN THE CITY,

132
00:06:26,966 --> 00:06:29,433
BECAUSE VALLADOLID, JUST LIKE 
THE REST OF YUCATAN,

133
00:06:29,433 --> 00:06:32,433
IS VERY FLAT.

134
00:06:35,933 --> 00:06:39,466
MY FAVORITE THING TO DO 
IS EXPLORE WITHOUT A PLAN,

135
00:06:39,466 --> 00:06:43,000
DIP INTO A LITTLE STREET, 
OR PEEK INTO A COURTYARD,

136
00:06:43,000 --> 00:06:44,833
BECAUSE THAT'S WHERE 
YOU ALWAYS FIND

137
00:06:44,833 --> 00:06:46,833
THE UNEXPECTED VIEW 
OR SHOP OR BOUTIQUE.

138
00:06:46,833 --> 00:06:48,566
ESTAS SON 
COMO HAMACAS.

139
00:06:48,566 --> 00:06:50,700
I'M ALWAYS AMAZED 
AT THE QUALITY

140
00:06:50,700 --> 00:06:53,366
OF THE HOMEMADE CLOTHING 
AND DESIGN STORES EVERYWHERE.

141
00:06:53,366 --> 00:06:56,433
PERO LO ESTAN 
MODERNIZANDO UN POQUITO.

142
00:06:56,433 --> 00:06:58,533
SO, LIKE, THE HAMMOCKS 
IN YUCATAN...

143
00:06:58,533 --> 00:07:01,033
SO THEY'RE USING 
THAT SAME TECHNIQUE,

144
00:07:01,033 --> 00:07:04,066
AND THEY'RE TURNING IT 
INTO BAGS.

145
00:07:04,066 --> 00:07:08,133
ESTO ES DE COSTAL. 
SON YUTES.

146
00:07:08,133 --> 00:07:09,866
SO THEY'VE TURNED 
THE SACKS

147
00:07:09,866 --> 00:07:12,866
THAT THEY USED TO 
USE FOR CACAO AND COFFEE

148
00:07:12,866 --> 00:07:15,833
INTO BEAUTIFUL, 
FASHIONABLE BAGS.

149
00:07:15,833 --> 00:07:18,166
SEE? THERE'S FOOD 
EVERYWHERE.

150
00:07:22,033 --> 00:07:23,200
BUENAS. 
BUENAS.

151
00:07:23,200 --> 00:07:25,933
AND WHAT FOOD TOUR 
IS COMPLETE

152
00:07:25,933 --> 00:07:28,133
WITH A LITTLE 
LOCAL SWEET?

153
00:07:28,133 --> 00:07:29,466
DE QUE ES 
SU HELADITO?

154
00:07:29,466 --> 00:07:32,200
ES DE COCO. 
HACEMOS DE OTROS 
SABORES.

155
00:07:32,200 --> 00:07:33,733
PIDO UNO? 
EN BARQUILLO?

156
00:07:33,733 --> 00:07:35,733
SI. SI.

157
00:07:35,733 --> 00:07:37,833
ICE CREAM IS A BIG DEAL 
HERE IN VALLADOLID.

158
00:07:37,833 --> 00:07:41,200
EVERYTHING IS 
MADE FROM SCRATCH.

159
00:07:41,200 --> 00:07:42,800
IT'S HOMEMADE.

160
00:07:42,800 --> 00:07:44,800
THEY MAKE IT 
WITH AN INGREDIENT

161
00:07:44,800 --> 00:07:47,533
THAT IS THE MOST PREVALENT 
ACCORDING TO THE SEASON.

162
00:07:47,533 --> 00:07:50,133
NOW THEY'RE MAKING 
COCONUT.

163
00:07:50,133 --> 00:07:52,533
AY, GRACIAS. A VER.

164
00:07:52,533 --> 00:07:53,633
MMM!

165
00:07:53,633 --> 00:07:56,566
UY, QUE RICO 
ESTA SU HELADITO.

166
00:07:57,900 --> 00:08:01,333
THERE ARE SO MANY 
DELICIOUS THINGS TO TRY,

167
00:08:01,333 --> 00:08:04,900
BUT FOR NOW, I'M GOING TO TAKE 
A BREAK FROM OUR FOOD TOUR.

168
00:08:04,900 --> 00:08:07,500
THERE'S ONE MORE THING THAT 
I'VE BEEN TOLD I HAVE TO SEE

169
00:08:07,500 --> 00:08:10,266
WHILE I'M HERE 
IN VALLADOLID.

170
00:08:10,266 --> 00:08:13,166
I'VE COME TO 
THE XKEKEN CENOTE.

171
00:08:13,166 --> 00:08:14,866
CENOTES ARE 
UNDERGROUND LAKES

172
00:08:14,866 --> 00:08:18,000
THAT CAN BE VERY FAR 
BELOW THE SURFACE.

173
00:08:18,000 --> 00:08:22,000
SO TO SEE THEM, YOU HAVE TO GO 
VERY FAR UNDERGROUND YOURSELF.

174
00:08:22,000 --> 00:08:24,766
WHOA!

175
00:08:24,766 --> 00:08:26,933
I MEAN, VERY FAR.

176
00:08:26,933 --> 00:08:28,800
A LITTLE FARTHER.

177
00:08:28,800 --> 00:08:30,833
AH, IT REALLY IS 
VERY BEAUTIFUL.

178
00:08:30,833 --> 00:08:34,033
IT WAS DISCOVERED 
LESS THAN 50 YEARS AGO.

179
00:08:34,033 --> 00:08:38,533
THERE WAS A MAN FROM A SMALL 
TOWN VERY CLOSE TO VALLADOLID

180
00:08:38,533 --> 00:08:40,733
WHO WENT OUT 
HUNTING FOR DEER.

181
00:08:40,733 --> 00:08:43,733
DEER IS A TRADITIONAL INGREDIENT 
HERE IN THE YUCATAN.

182
00:08:43,733 --> 00:08:46,733
HE WENT OUT HUNTING. 
HE DIDN'T FIND ANY DEER,

183
00:08:46,733 --> 00:08:49,333
BUT HE FOUND 
A WILD BOAR,

184
00:08:49,333 --> 00:08:51,866
AND THE WILD BOAR 
GOT INTO A LITTLE HOLE

185
00:08:51,866 --> 00:08:53,866
THAT THE HUNTER 
COULDN'T GET INTO,

186
00:08:53,866 --> 00:08:55,533
BUT HE HAD A MACHETE,

187
00:08:55,533 --> 00:08:58,200
AND HE CUT A LOT 
OF TREE ROOTS,

188
00:08:58,200 --> 00:09:00,600
AND THAT'S HOW HE FOUND 
THE CENOTE.

189
00:09:00,600 --> 00:09:04,033
AND NOW A LOT OF PEOPLE, 
NOT ONLY FROM THIS SMALL TOWN,

190
00:09:04,033 --> 00:09:05,866
BUT EVERYWHERE ELSE 
COME TO VISIT

191
00:09:05,866 --> 00:09:08,066
BECAUSE IT IS GORGEOUS.

192
00:09:08,066 --> 00:09:10,700
THE WATER FEELS SO NICE,

193
00:09:10,700 --> 00:09:12,866
AND THERE'S A LOT 
OF CATFISH,

194
00:09:12,866 --> 00:09:15,800
AND THEN THERE'S THESE 
TINY LITTLE FISH.

195
00:09:15,800 --> 00:09:17,666
THEY EAT 
YOUR DRY SKIN,

196
00:09:17,666 --> 00:09:21,033
AND I CAN FEEL THEM 
TICKLING MY TOES.

197
00:09:21,033 --> 00:09:23,200
HA HA HA HA! 
THEY'RE EATING MY FEET!

198
00:09:23,200 --> 00:09:25,533
HA HA! AYE!

199
00:09:25,533 --> 00:09:27,533
YOU GUYS, YOU HAVE TO 
GET YOUR FEET IN HERE.

200
00:09:27,533 --> 00:09:29,633
AND BEFORE I KNEW IT,

201
00:09:29,633 --> 00:09:31,766
THE REST OF THE GANG 
GOT A PEDICURE AS WELL.

202
00:09:31,766 --> 00:09:33,866
YOU KNOW WHAT? PROBABLY 
THE GUYS' FEET ARE SO STINKY

203
00:09:33,866 --> 00:09:36,300
THAT THE FISH WON'T... 
I'M KIDDING.

204
00:09:43,866 --> 00:09:45,400
A VISIT TO THE YUCATAN

205
00:09:45,400 --> 00:09:48,366
CAN BE SUCH AN INSPIRATION 
IN THE KITCHEN,

206
00:09:48,366 --> 00:09:51,200
AND ONE OF THE MOST ICONIC 
DISHES FROM THE REGION

207
00:09:51,200 --> 00:09:53,533
IS SOPA DE LIMA.

208
00:09:53,533 --> 00:09:56,200
I CAN'T TELL YOU 
HOW MANY PEOPLE

209
00:09:56,200 --> 00:09:59,100
HAVE ASKED ME FOR 
A SOPA DE LIMA RECIPE.

210
00:09:59,100 --> 00:10:03,366
IT HAS FLAVORS THAT 
PEOPLE CAN ONLY FIND

211
00:10:03,366 --> 00:10:04,933
IN THE YUCATAN.

212
00:10:04,933 --> 00:10:07,100
SO IT MAKES FOR 
A MEMORABLE DISH.

213
00:10:07,100 --> 00:10:10,200
TO BEGIN MAKING IT, 
I HAVE 5 GARLIC CLOVES

214
00:10:10,200 --> 00:10:13,366
THAT I'M GOING TO 
COMPLETELY CHAR.

215
00:10:13,366 --> 00:10:15,666
WHILE THAT CHARS,

216
00:10:15,666 --> 00:10:19,500
I'M GONNA MAKE 
A VERY SIMPLE CALDO DE POLLO,

217
00:10:19,500 --> 00:10:21,333
OR CHICKEN BROTH.

218
00:10:21,333 --> 00:10:22,600
TURN ON HIGH.

219
00:10:22,600 --> 00:10:25,033
AND INTO THE HEATED WATER 
I'M GOING TO PUT

220
00:10:25,033 --> 00:10:26,700
TWO POUNDS 
OF CHICKEN BREASTS,

221
00:10:26,700 --> 00:10:31,766
3 BAY LEAVES, 
3 WHOLE CLOVES WITH STEMS,

222
00:10:31,766 --> 00:10:34,533
ONE FULL TEASPOON 
OF OREGANO,

223
00:10:34,533 --> 00:10:36,100
HALF A TEASPOON 
OF THYME,

224
00:10:36,100 --> 00:10:39,366
2 1/2 TEASPOONS OF SALT,

225
00:10:39,366 --> 00:10:41,366
AND SOME PEPPER.

226
00:10:41,366 --> 00:10:43,533
ROASTING OR CHARRING 
INGREDIENTS

227
00:10:43,533 --> 00:10:46,666
IS A TECHNIQUE THAT'S USED 
THROUGHOUT THE YUCATAN.

228
00:10:46,666 --> 00:10:48,700
THEY ALSO INCLUDE 
THE GARLIC SKIN

229
00:10:48,700 --> 00:10:51,033
IN THEIR RECIPES 
AND IN THE DISHES,

230
00:10:51,033 --> 00:10:54,733
AND IT REALLY MAKES FOR THAT 
VERY UNIQUE YUCATECAN TASTE.

231
00:10:54,733 --> 00:10:58,600
AND WE'RE GONNA LET IT COOK 
FOR ABOUT 40 MINUTES.

232
00:10:58,600 --> 00:11:01,033
WHILE THAT COOKS, 
I'M GONNA START

233
00:11:01,033 --> 00:11:04,033
MY VERSION OF LOMITOS 
DE VALLADOLID,

234
00:11:04,033 --> 00:11:07,333
ONE OF THE MOST POPULAR DISHES 
FROM THE YUCATAN.

235
00:11:07,333 --> 00:11:10,866
I HAVE 2 POUNDS 
OF PORK TENDERLOIN,

236
00:11:10,866 --> 00:11:13,500
AND YOU WANT TO LEAVE 
ANY OF THE FAT

237
00:11:13,500 --> 00:11:15,933
THAT REMAINS 
ON THE TENDERLOIN

238
00:11:15,933 --> 00:11:17,900
BECAUSE THIS IS GONNA 
COOK FOR A WHILE.

239
00:11:17,900 --> 00:11:21,033
YOU WANT PIECES 
THAT ARE SMALL,

240
00:11:21,033 --> 00:11:22,766
JUST LIKE THAT.

241
00:11:22,766 --> 00:11:24,766
THIS IS ONE 
OF THOSE DISHES

242
00:11:24,766 --> 00:11:27,333
THAT HAS 
VERY FEW INGREDIENTS,

243
00:11:27,333 --> 00:11:29,000
BUT TO MAKE IT 
PROPERLY,

244
00:11:29,000 --> 00:11:34,200
YOU HAVE TO MAKE IT 
UNTIL THE DISH IS EN SU PUNTO,

245
00:11:34,200 --> 00:11:37,200
AND THAT ONLY HAS TO DO 
WITH COOKING

246
00:11:37,200 --> 00:11:42,200
WHERE IT COMES TO ITS 
PERFECT PLACE OF SEASONING

247
00:11:42,200 --> 00:11:44,233
AND TEXTURE 
AND CONSISTENCY.

248
00:11:44,233 --> 00:11:46,866
AND SO WE HAVE 
3 TABLESPOONS OF LARD

249
00:11:46,866 --> 00:11:49,033
OVER MEDIUM 
TO HIGH HEAT.

250
00:11:49,033 --> 00:11:51,000
IT IS JUST 
GOING TO SEASON

251
00:11:51,000 --> 00:11:54,566
AND GIVE EVEN MORE FLAVOR 
TO THE DISH.

252
00:11:54,566 --> 00:11:56,200
BUT IF YOU DON'T WANT 
TO USE LARD,

253
00:11:56,200 --> 00:11:58,533
YOU CAN USE VEGETABLE 
SHORTENING, OR YOU CAN USE OIL.

254
00:11:58,533 --> 00:12:01,666
I'M GOING TO ADD 
SOME SEASONING

255
00:12:01,666 --> 00:12:05,700
WITH SALT, PEPPER, 
ONE CHOPPED WHITE ONION,

256
00:12:05,700 --> 00:12:09,266
AND THEN SOME 
VERY RIPE TOMATOES.

257
00:12:09,266 --> 00:12:12,233
I HAD GONE 
TO THE YUCATAN MANY TIMES,

258
00:12:12,233 --> 00:12:14,900
AND I HAD TRIED 
THE LOMITOS DE VALLADOLID

259
00:12:14,900 --> 00:12:16,200
AND HAD THOUGHT, "HMM..."

260
00:12:16,200 --> 00:12:19,366
I DIDN'T GET TO THE RIGHT 
LOMITOS DE VALLADOLID

261
00:12:19,366 --> 00:12:21,266
UNTIL I GOT 
TO VALLADOLID.

262
00:12:21,266 --> 00:12:24,433
OF COURSE, I GOT HOME AND 
STARTED TESTING AND DEVELOPING

263
00:12:24,433 --> 00:12:27,033
A RECIPE SO THAT 
YOU CAN MAKE IT, TOO.

264
00:12:27,033 --> 00:12:31,000
EVEN THOUGH IT HAS 
THE SAME 3 INGREDIENTS,

265
00:12:31,000 --> 00:12:33,533
HOW MUCH TOMATO 
AND HOW MUCH ONION

266
00:12:33,533 --> 00:12:36,200
AND WHEN DO YOU ADD 
ONE INGREDIENT

267
00:12:36,200 --> 00:12:38,366
AND THE SECOND 
AND THE THIRD?

268
00:12:38,366 --> 00:12:43,766
AND I THINK I NAILED 
THE PERFECT COMBINATION.

269
00:12:43,766 --> 00:12:48,966
SO YOU NEED 2 1/2 POUNDS 
OF VERY RIPE TOMATOES.

270
00:12:48,966 --> 00:12:52,366
YOU WANT TO USE 
THE SKIN AND THE SEEDS

271
00:12:52,366 --> 00:12:56,200
AND EVERYTHING THAT 
THE TOMATO HAS TO GIVE.

272
00:12:56,200 --> 00:12:59,266
THE LOMITOS 
WILL TAKE IT ALL.

273
00:12:59,266 --> 00:13:04,166
I WAITED FOR THE ONION 
TO SOFTEN FOR 2 OR 3 MINUTES,

274
00:13:04,166 --> 00:13:06,233
AND THEN YOU ADD 
YOUR TOMATO.

275
00:13:09,066 --> 00:13:13,833
I'M GOING TO LOWER 
THE HEAT TO MEDIUM-LOW,

276
00:13:13,833 --> 00:13:18,200
AND I'M GOING TO PUT 
MY TIMER AT 40 MINUTES.

277
00:13:18,200 --> 00:13:21,533
I LIKE TO COOK IT 
TO ONE HOUR AND 10 MINUTES,

278
00:13:21,533 --> 00:13:23,700
BUT I'M GONNA PUT IT 
AT 40 MINUTES

279
00:13:23,700 --> 00:13:27,366
SO THAT I CAN SHOW YOU 
WHAT THE LOMITOS LOOK LIKE

280
00:13:27,366 --> 00:13:32,300
WHEN YOU COULD EAT THEM 
BUT THEY'RE NOT EN SU PUNTO.

281
00:13:34,000 --> 00:13:36,200
NOW I HAVE TIME TO CHECK 
THE CHICKEN BROTH

282
00:13:36,200 --> 00:13:38,200
FOR MY SOPA DE LIMA.

283
00:13:38,200 --> 00:13:41,566
MY CALDO DE POLLO 
IS READY,

284
00:13:41,566 --> 00:13:45,833
AND THE SMELL IS 
SO YUCATECAN.

285
00:13:45,833 --> 00:13:48,533
SO I HAVE 
MY CHICKEN BREASTS,

286
00:13:48,533 --> 00:13:51,533
WHICH ARE COOKED 
BUT SHOULD BE VERY MOIST.

287
00:13:51,533 --> 00:13:54,200
I'M GONNA LET IT 
COOL A LITTLE BIT

288
00:13:54,200 --> 00:13:57,200
WHILE I STRAIN MY BROTH, 
WHICH IS GONNA BE THE BASE

289
00:13:57,200 --> 00:13:59,166
OF THE SOUP.

290
00:14:00,600 --> 00:14:03,500
I'M GOING TO MAKE 
A YUCATECAN SOFRITO.

291
00:14:03,500 --> 00:14:07,700
AND IT'S JUST GONNA BE 
A HALF OF A RED ONION.

292
00:14:07,700 --> 00:14:09,533
GONNA HEAT MY OIL.

293
00:14:09,533 --> 00:14:12,533
A COUPLE TABLESPOONS.

294
00:14:12,533 --> 00:14:15,700
THE YUCATECAN SOFRITO 
IS FOUND

295
00:14:15,700 --> 00:14:19,400
IN SO MANY STEWS 
AND DISHES AND SALSAS.

296
00:14:21,200 --> 00:14:23,866
[SIZZLING]

297
00:14:23,866 --> 00:14:26,700
HOW WE SAY IN MEXICO 
THE CHILI DULCE,

298
00:14:26,700 --> 00:14:28,666
OR GREEN BELL PEPPER.

299
00:14:28,666 --> 00:14:31,366
EVERY PERSON THAT HAS 
TOUCHED THE YUCATAN

300
00:14:31,366 --> 00:14:35,600
HAS TRIED AND LOVED 
THIS SOPA DE LIMA.

301
00:14:35,600 --> 00:14:37,900
AND OF COURSE, 
WHEN WE WENT THERE,

302
00:14:37,900 --> 00:14:41,500
I WAS TRYING ALL OF THE SOPA 
DE LIMAS THAT I COULD TRY

303
00:14:41,500 --> 00:14:43,033
TO GET THE BEST,

304
00:14:43,033 --> 00:14:45,633
BUT THE PRODUCER 
OF MY TV SERIES

305
00:14:45,633 --> 00:14:47,800
WENT INSANE 
WITH THIS SOUP.

306
00:14:47,800 --> 00:14:50,066
WHEN WE'D GO TO RESTAURANTS 
AND THE WAITER ASKED,

307
00:14:50,066 --> 00:14:51,533
"WHAT DO YOU WANT?"

308
00:14:51,533 --> 00:14:53,700
SHE WOULDN'T SAY, "GIVE ME 
SOPA DE LIMA, PLEASE."

309
00:14:53,700 --> 00:14:57,400
SHE WOULD SAY, "I WANT 
MY SOPA DE LIMA."

310
00:14:57,400 --> 00:15:01,366
ALLIE, THIS RECIPE 
IS FOR YOU,

311
00:15:01,366 --> 00:15:05,700
SO THAT YOU CAN MAKE 
YOUR SOPA DE LIMA AT HOME.

312
00:15:07,533 --> 00:15:10,700
I'M ADDING 
THE TOMATOES.

313
00:15:10,700 --> 00:15:13,200
THE SOFRITO NEEDS 
TO BREAK DOWN,

314
00:15:13,200 --> 00:15:17,200
AND WHILE THIS HAPPENS, 
I'M GONNA SHRED THE CHICKEN.

315
00:15:17,200 --> 00:15:20,033
THIS CHICKEN 
SHOULD BE YUMMY,

316
00:15:20,033 --> 00:15:23,900
BECAUSE THE COOKING PROCESS 
DIDN'T SUCK OUT

317
00:15:23,900 --> 00:15:26,733
ALL OF THE MOISTURE 
THAT THE CHICKEN HAD.

318
00:15:26,733 --> 00:15:31,900
WE HAVE THE SOFRITO THAT IS 
NOW NICELY SEASONED,

319
00:15:31,900 --> 00:15:34,500
AND I'M GONNA ADD 
A SPRINKLE OF SALT.

320
00:15:34,500 --> 00:15:39,500
OK. SO I'M ADDING 
MY SEASONED CHICKEN BROTH.

321
00:15:41,433 --> 00:15:43,000
I'M GONNA ADD 
THE CHICKEN.

322
00:15:45,800 --> 00:15:48,633
AND THEN THE LAST THING 
I'M GONNA DO

323
00:15:48,633 --> 00:15:52,866
IS I'M GONNA MAKE MY TORTILLA 
STRIPS FOR THE SOUP.

324
00:15:52,866 --> 00:15:54,666
TO MAKE THE TORTILLA STRIPS,

325
00:15:54,666 --> 00:15:59,700
THEY CUT THEM INTO 
VERY THICK STRIPS, LIKE THAT.

326
00:16:02,066 --> 00:16:04,900
SO, THIS IS REALLY 
LIKE A 5-SECOND THING.

327
00:16:04,900 --> 00:16:08,300
YOU TRY TO FLIP THEM.

328
00:16:08,300 --> 00:16:12,400
ANOTHER 5 SECONDS, 
AND THEN THEY NEED TO BE OUT.

329
00:16:12,400 --> 00:16:15,300
AND THEN AFTER YOU HAVE 
THE TORTILLA STRIPS OUT,

330
00:16:15,300 --> 00:16:17,533
YOU SPRINKLE THEM 
WITH A LITTLE BIT OF SALT,

331
00:16:17,533 --> 00:16:21,166
BECAUSE THE SALT 
WILL STICK NOW.

332
00:16:26,366 --> 00:16:29,200
THE NICE RICH BROTH, 
WHICH YOU CAN SEE

333
00:16:29,200 --> 00:16:33,866
HAS A LOT OF COLOR 
AND A LOT OF FLAVOR.

334
00:16:33,866 --> 00:16:37,700
THE MOST IMPORTANT THING 
ABOUT THE SOPA DE LIMA

335
00:16:37,700 --> 00:16:39,366
IS THE LIMA,

336
00:16:39,366 --> 00:16:43,200
AND THE LIMA USED TO BE 
IMPOSSIBLE TO FIND IN THE U.S.,

337
00:16:43,200 --> 00:16:44,700
BUT NOT ANYMORE.

338
00:16:44,700 --> 00:16:46,866
YOU NEED TO GO AND TALK 
TO YOUR GROCER

339
00:16:46,866 --> 00:16:48,733
AND TELL HIM 
TO BRING LIMA.

340
00:16:48,733 --> 00:16:51,533
THEY'RE SO DELICIOUS. 
THEY'RE VERY DIFFERENT

341
00:16:51,533 --> 00:16:55,166
FROM THE LIME 
AND FROM THE LEMON.

342
00:16:55,166 --> 00:16:57,866
SO, SEE, IT'S 
A DIFFERENT KIND OF CITRUS.

343
00:16:57,866 --> 00:17:01,033
IT IS LESS OVAL. 
IT IS MORE ROUND,

344
00:17:01,033 --> 00:17:02,433
LIKE AN ORANGE.

345
00:17:02,433 --> 00:17:05,500
IT HAS A VERY THIN PEEL,

346
00:17:05,500 --> 00:17:09,033
AND IT SHOULD BE 
VERY, VERY SOFT.

347
00:17:09,033 --> 00:17:14,633
AND JUST WAIT UNTIL YOU SEE 
WHEN I CUT THROUGH IT.

348
00:17:14,633 --> 00:17:18,033
SO I'M GONNA 
CUT IT IN HALF.

349
00:17:18,033 --> 00:17:20,200
THIS IS A LIMA.

350
00:17:20,200 --> 00:17:23,466
AND YOU'VE NEVER TASTED 
ANYTHING LIKE THIS.

351
00:17:23,466 --> 00:17:25,700
FIRST OF ALL, 
I JUST SLICED IT,

352
00:17:25,700 --> 00:17:27,533
AND THE AROMA, 
THE FRAGRANCE,

353
00:17:27,533 --> 00:17:31,033
IT IS FLOWERY AND FRAGRANT 
AND SO FRESH,

354
00:17:31,033 --> 00:17:33,866
AND THE TASTE IS...

355
00:17:33,866 --> 00:17:36,600
IMAGINE A LEMON OR A LIME

356
00:17:36,600 --> 00:17:39,266
WITHOUT THE ACID 
OR THE TART,

357
00:17:39,266 --> 00:17:43,033
BECAUSE THE LIMA HAS 
THE LOWEST AMOUNT OF CITRIC ACID

358
00:17:43,033 --> 00:17:44,866
IN ANY CITRUS.

359
00:17:44,866 --> 00:17:46,133
SO YOU JUST GET 
THE SWEET.

360
00:17:46,133 --> 00:17:48,866
ADD A COUPLE OF SLICES 
OF THE LIMA.

361
00:17:48,866 --> 00:17:52,033
NOW THE TORTILLA STRIPS.

362
00:17:52,033 --> 00:17:54,700
AND NOW GIVE ONE FINAL SQUEEZE 
OF THE REST OF THE LIMA

363
00:17:54,700 --> 00:17:57,966
INTO THE SOUP.

364
00:17:57,966 --> 00:18:02,166
LET'S SEE IF IT TASTES 
LIKE THE ONE.

365
00:18:05,366 --> 00:18:07,166
MMM...

366
00:18:11,200 --> 00:18:14,033
SO LIGHT, SO COMFORTING,

367
00:18:14,033 --> 00:18:18,866
BUT THE LIMA ADDS 
THAT NICE SWEETNESS,

368
00:18:18,866 --> 00:18:20,700
LIKE, ALL OVER THE SOUP,

369
00:18:20,700 --> 00:18:22,700
THAT FRAGRANCE, 
THAT FLOWERY FRAGRANCE.

370
00:18:22,700 --> 00:18:25,366
IT IS SO GOOD. 
IT IS SO HOMEY.

371
00:18:25,366 --> 00:18:28,366
IT IS SO UNPRETENTIOUS, 
JUST LIKE THE YUCATAN,

372
00:18:28,366 --> 00:18:31,200
BUT ONCE YOU EAT IT, 
IT'S LIKE...

373
00:18:31,200 --> 00:18:33,700
ALL THE COMFORT 
AND THE SAFETY

374
00:18:33,700 --> 00:18:35,700
THAT YOU NEED 
IN YOUR HOME.

375
00:18:35,700 --> 00:18:38,633
REALLY YUMMY. HA HA.

376
00:18:38,633 --> 00:18:42,366
AND THEN IF IT'S REALLY GOOD, 
YOU TELL YOUR PRODUCER,

377
00:18:42,366 --> 00:18:45,200
"ALLIE, COME EAT 
THIS SOUP."

378
00:18:45,200 --> 00:18:46,866
HERE IS YOUR SOUP.

379
00:18:46,866 --> 00:18:49,200
I'VE BEEN WAITING 
ALL WEEK FOR THIS.

380
00:18:49,200 --> 00:18:50,366
YAY!

381
00:18:50,366 --> 00:18:52,566
[KISS]

382
00:18:52,566 --> 00:18:53,900
CHEERS.

383
00:18:55,533 --> 00:18:57,200
MMM.

384
00:18:57,200 --> 00:19:00,233
MMM! 
MMM!

385
00:19:00,233 --> 00:19:02,833
IT'S SO GOOD. 
IT'S SO CLEAN, FRESH,

386
00:19:02,833 --> 00:19:04,066
AND JUST COMFORTING.

387
00:19:04,066 --> 00:19:05,366
[KISS]

388
00:19:05,366 --> 00:19:06,866
HA HA HA!

389
00:19:06,866 --> 00:19:08,300
THANK YOU, PATI.

390
00:19:08,300 --> 00:19:11,033
OK. I'M TAKING 
THIS BACK TO 
WHERE I BELONG,

391
00:19:11,033 --> 00:19:13,533
BEHIND 
THE MONITORS. 
THANK YOU, PATI.

392
00:19:13,533 --> 00:19:14,800
MMM.

393
00:19:14,800 --> 00:19:17,233
NOW IT'S TIME TO SHOW YOU 
HOW THE LOMITOS LOOK...

394
00:19:17,233 --> 00:19:18,866
[TIMER RINGS]

395
00:19:18,866 --> 00:19:20,700
AFTER COOKING 
FOR 40 MINUTES.

396
00:19:20,700 --> 00:19:25,200
SO YOU CAN SEE, THIS IS LIKE 
MANY VERSIONS OF LOMITOS

397
00:19:25,200 --> 00:19:29,200
THAT I ATE, WHICH ARE NOT 
AT THE POINT THEY SHOULD BE.

398
00:19:29,200 --> 00:19:32,200
IT'S MORE LIKE A STEW.

399
00:19:32,200 --> 00:19:35,200
THIS IS JUST TO SHOW YOU 
THAT INGREDIENTS MATTER,

400
00:19:35,200 --> 00:19:37,033
BUT TIME REALLY MATTERS.

401
00:19:37,033 --> 00:19:39,600
WE NEED TO COOK THIS DOWN,

402
00:19:39,600 --> 00:19:42,200
AND IT WILL LOOK 
COMPLETELY DIFFERENT.

403
00:19:42,200 --> 00:19:46,400
I'M GOING TO COOK 
FOR 30 MINUTES MORE.

404
00:19:46,400 --> 00:19:50,033
JUST LIKE THE CHIA SMOOTHIE 
THAT I HAD IN VALLADOLID,

405
00:19:50,033 --> 00:19:52,200
THIS TROPICAL 
PINEAPPLE LIME SMOOTHIE

406
00:19:52,200 --> 00:19:55,766
WILL GO GREAT WITH ANY DISH 
FROM THE YUCATAN.

407
00:19:55,766 --> 00:19:59,200
IN MEXICO, WE ARE CRAZY 
ABOUT SMOOTHIES,

408
00:19:59,200 --> 00:20:00,833
BUT WE DO NOT 
CALL THEM SMOOTHIES.

409
00:20:00,833 --> 00:20:02,700
WE CALL THEM LICUADOS.

410
00:20:02,700 --> 00:20:07,500
THE FRESH PINEAPPLE ONE 
IS MADE IN MANY DIFFERENT WAYS.

411
00:20:07,500 --> 00:20:10,566
TODAY I'M GOING TO MAKE 
A VERY REFRESHING ONE

412
00:20:10,566 --> 00:20:11,866
WITH MINT.

413
00:20:11,866 --> 00:20:13,766
MY DEAL WITH SMOOTHIES

414
00:20:13,766 --> 00:20:16,033
IS JUST TO USE 
WHICHEVER FRUIT

415
00:20:16,033 --> 00:20:18,533
I HAVE THE RIPEST 
IN MY FRIDGE.

416
00:20:18,533 --> 00:20:20,266
SMOOTHIES ARE GREAT 
FOR THAT.

417
00:20:20,266 --> 00:20:22,200
WHATEVER YOU DON'T WANT 
TO EAT ANYMORE

418
00:20:22,200 --> 00:20:26,033
AND IT'S VERY RIPE 
OR A LITTLE BIT PAST ITS PRIME,

419
00:20:26,033 --> 00:20:27,933
IT'S GONNA MAKE 
A GREAT SMOOTHIE.

420
00:20:27,933 --> 00:20:33,666
AN EASY WAY TO CUT IT 
IS JUST TO GO WITH THE CHEEKS.

421
00:20:37,866 --> 00:20:42,033
AND IT'S GONNA BE 
ABOUT 4 TO 5 CUPS.

422
00:20:42,033 --> 00:20:46,800
I'M GONNA ADD A QUARTER-CUP 
OF VERY FRESH MINT,

423
00:20:46,800 --> 00:20:49,900
AND THEN I'M GONNA 
ADD THE ZEST.

424
00:20:49,900 --> 00:20:52,966
I'M LOOKING FOR 
A VERY PLUMP LIME.

425
00:20:52,966 --> 00:20:55,700
SO THIS IS GONNA GIVE IT 
SOME DIMENSION,

426
00:20:55,700 --> 00:20:59,133
BECAUSE YOU'RE GONNA HAVE 
THE TART AND THE BITTER

427
00:20:59,133 --> 00:21:03,000
FROM THE RIND, WHICH IS ALWAYS 
REALLY GOOD WITH THE SWEET.

428
00:21:03,000 --> 00:21:07,533
I ATE A LOT OF LICUADOS 
WHEN I WAS A KID.

429
00:21:07,533 --> 00:21:10,033
THERE'S A VERY FAMOUS 
LICUADO STAND

430
00:21:10,033 --> 00:21:11,866
IN CHAPULTEPEC PARK,

431
00:21:11,866 --> 00:21:15,366
WHICH IS LIKE THE CENTRAL PARK 
OF MEXICO CITY,

432
00:21:15,366 --> 00:21:19,033
AND I USED TO GO WITH MY DAD 
ON SATURDAY OR SUNDAY MORNINGS.

433
00:21:19,033 --> 00:21:21,700
MY DAD USED TO BE 
A RUNNER,

434
00:21:21,700 --> 00:21:24,466
AND HE USED TO RUN,

435
00:21:24,466 --> 00:21:26,033
AND I WOULD JUST SIT 
AND READ A BOOK

436
00:21:26,033 --> 00:21:30,233
AND THEN AT THE END, WE'D HAVE 
THESE GIGANTIC LICUADOS

437
00:21:30,233 --> 00:21:31,766
WITH TWO STRAWS 
TO SHARE.

438
00:21:31,766 --> 00:21:34,700
SO NOW WHEN I GO 
BACK TO MEXICO,

439
00:21:34,700 --> 00:21:36,700
WE STILL GO TO CHAPULTEPEC,

440
00:21:36,700 --> 00:21:39,533
AND NOW HE'LL SIT DOWN 
WITH HIS NEWSPAPER AND READ

441
00:21:39,533 --> 00:21:43,866
WHILE I JOG, BECAUSE NOW 
I'M JOGGING OR TRYING TO JOG.

442
00:21:43,866 --> 00:21:46,700
AND THEN WE'LL SIT DOWN 
FOR SOME FRESH FRUIT

443
00:21:46,700 --> 00:21:49,033
AND SOME LICUADOS, 
AND MY OLDER BOYS

444
00:21:49,033 --> 00:21:50,533
ARE STARTING 
TO JOIN ME,

445
00:21:50,533 --> 00:21:52,966
BECAUSE THEY'RE 
ON THEIR TRACK TEAMS.

446
00:21:52,966 --> 00:21:55,866
SO I'M ADDING A TABLESPOON 
OF AGAVE SYRUP.

447
00:21:55,866 --> 00:21:58,533
AND THEN I'M 
ADDING SOME ICE.

448
00:21:58,533 --> 00:22:00,666
[BLENDER WHIRRING]

449
00:22:08,033 --> 00:22:11,033
READY, BECAUSE I STILL 
WANT SOME OF THOSE CHUNKS

450
00:22:11,033 --> 00:22:13,700
AND SOME OF THAT ICE 
TO MUNCH ON.

451
00:22:19,333 --> 00:22:20,833
MMM.

452
00:22:24,200 --> 00:22:25,666
MMM!

453
00:22:25,666 --> 00:22:27,533
TART, SLIGHTLY SWEET,

454
00:22:27,533 --> 00:22:32,033
AND IT HAS THAT SUPER-LIGHT 
BITTER TWIST FROM THE ZEST,

455
00:22:32,033 --> 00:22:35,066
AND I STILL HAVE SOME 
CHUNKS OF PINEAPPLE,

456
00:22:35,066 --> 00:22:38,166
AND I STILL HAVE 
SOME CHUNKS OF THE ICE.

457
00:22:40,566 --> 00:22:43,600
MMM-MMM.

458
00:22:43,600 --> 00:22:45,866
IF YOU WANT TO 
MAKE IT GROWN-UP,

459
00:22:45,866 --> 00:22:49,400
YOU CAN ADD A SPLASH 
OF TEQUILA OR MESCAL.

460
00:22:49,400 --> 00:22:52,733
THIS IS PERFECT 
FOR ME FOR NOW.

461
00:22:52,733 --> 00:22:54,600
BACK TO THE LOMITOS.

462
00:22:54,600 --> 00:22:56,400
I'M GOING TO THROW 
SOME CORN TORTILLAS

463
00:22:56,400 --> 00:22:57,600
ON MY COMAL

464
00:22:57,600 --> 00:23:00,700
THAT I'VE BEEN HEATING 
OVER MEDIUM HEAT.

465
00:23:00,700 --> 00:23:02,533
AND I'M GOING TO SHOW YOU

466
00:23:02,533 --> 00:23:04,766
HOW THEY SERVE THE LOMITOS 
IN VALLADOLID.

467
00:23:11,900 --> 00:23:14,833
THIS IS HOW THE LOMITOS 
DE VALLADOLID ARE SERVED.

468
00:23:14,833 --> 00:23:16,766
NOT LIKE A STEW.

469
00:23:16,766 --> 00:23:19,566
THE MEAT IS COMPLETELY 
FALLING APART.

470
00:23:19,566 --> 00:23:23,700
THE TOMATOES HAVE ALMOST 
TURNED INTO A PASTE.

471
00:23:23,700 --> 00:23:25,666
AND THAT'S 
THE FINISH LINE.

472
00:23:25,666 --> 00:23:28,033
NOW THIS IS HOW 
THEY SERVE IT.

473
00:23:28,033 --> 00:23:31,200
THE TORTILLAS ARE 
SUPER TOASTED.

474
00:23:31,200 --> 00:23:33,766
WE'VE TURNED THEM 
INTO TOSTADAS.

475
00:23:33,766 --> 00:23:35,533
THEY'RE TOASTED 
AND CRISPY, BUT...

476
00:23:37,566 --> 00:23:40,033
A LITTLE BIT CHEWY.

477
00:23:40,033 --> 00:23:43,233
NOW I'M GOING TO ADD 
MY BLACK REFRIED BEANS,

478
00:23:43,233 --> 00:23:45,966
WHICH HAVE BEEN HEATING 
ON THE STOVE.

479
00:23:45,966 --> 00:23:47,933
YOU HAVE BLACK 
REFRIED BEANS

480
00:23:47,933 --> 00:23:49,866
BECAUSE IT IS FOOD 
FROM THE YUCATAN.

481
00:23:54,100 --> 00:23:58,133
AND THEN 
THE DELICIOUS LOMITOS

482
00:23:58,133 --> 00:24:01,300
SITTING RIGHT THERE.

483
00:24:05,133 --> 00:24:06,866
SO DELICIOUS. 
VERY DIFFERENT FROM

484
00:24:06,866 --> 00:24:09,033
THAT STEWY KIND 
OF A THING.

485
00:24:09,033 --> 00:24:11,133
AND THEN WHEN YOU 
GET IT LIKE THIS,

486
00:24:11,133 --> 00:24:16,400
YOU BREAK A PIECE 
OF THE CRUNCHY TORTILLA,

487
00:24:16,400 --> 00:24:18,500
AND YOU SPREAD SOME--MMM.

488
00:24:18,500 --> 00:24:20,966
YOU SPREAD SOME 
OF THOSE BEANS,

489
00:24:20,966 --> 00:24:24,033
AND YOU ADD 
SOME OF THAT AVOCADO,

490
00:24:24,033 --> 00:24:27,600
AND YOU ADD 
SOME OF THE LOMITOS.

491
00:24:27,600 --> 00:24:28,766
AND THEN YOU YUM.

492
00:24:31,433 --> 00:24:33,700
MMM.

493
00:24:33,700 --> 00:24:37,300
I REALLY WANT THIS MEAL 
TO LAST FOREVER.

494
00:24:37,300 --> 00:24:42,633
I COULD COME BACK HOME 
TO EAT THIS EVERY NIGHT

495
00:24:42,633 --> 00:24:45,866
AND BE 
SO COMPLETELY HAPPY.

496
00:24:45,866 --> 00:24:48,800
I CAN SEE WHY 
THIS CHARMING TOWN

497
00:24:48,800 --> 00:24:51,833
HAS CLAIMED IT 
AS ITS FLAG.

498
00:24:51,833 --> 00:24:55,400
IT IS PERFECTLY BALANCED, 
SO WELL SEASONED,

499
00:24:55,400 --> 00:24:58,400
CRISPY, SMOOTH, TASTY, 
THE BEANS, IT IS...

500
00:25:00,966 --> 00:25:02,433
SO DELICIOUS.

501
00:25:02,433 --> 00:25:05,466
YOU HAVE TO TRY THIS 
LOMITOS DE VALLADOLID.

502
00:25:05,466 --> 00:25:07,766
AND THEN YOU'RE GONNA 
WANT TO GET THERE, TOO.

503
00:25:09,633 --> 00:25:11,133
MMM.

504
00:25:11,133 --> 00:25:13,100
[THEME MUSIC PLAYING]

505
00:25:22,833 --> 00:25:26,333
FOR RECIPES AND INFORMATION 
FROM THIS EPISODE AND MORE,

506
00:25:26,333 --> 00:25:30,100
VISIT PatiJinich.com 
AND CONNECT.

507
00:25:30,100 --> 00:25:33,600
FIND ME ON FACEBOOK, TWITTER, 
INSTAGRAM, AND PINTEREST

508
00:25:33,600 --> 00:25:35,200
@PatiJinich.

509
00:25:35,200 --> 00:25:37,566
ANNOUNCER: "PATI'S MEXICAN 
TABLE" IS MADE POSSIBLE BY...

510
00:25:39,133 --> 00:25:40,300
ALWAYS CONNECTED.

511
00:25:43,400 --> 00:25:45,633
DISCONNECT...

512
00:25:45,633 --> 00:25:48,133
AND FEEL THE MOMENT.

513
00:25:48,133 --> 00:25:50,100
[SHOUTING]

514
00:25:52,333 --> 00:25:55,766
POOLS OF CLEAR WATER...

515
00:25:55,766 --> 00:25:57,566
UNEXPECTED TASTES...

516
00:25:59,133 --> 00:26:01,600
AND PLACES 
YOU'VE NEVER BEEN.

517
00:26:05,100 --> 00:26:08,100
CANCUN. 
LIVE IT TO BELIEVE IT.

518
00:26:08,100 --> 00:26:10,466
LA MORENA CHILIES 
AND SAUCES,

519
00:26:10,466 --> 00:26:12,933
AUTHENTIC MEXICAN FLAVOR.

520
00:26:12,933 --> 00:26:15,900
INTRODUCING FUD CAMPIRANO 
MEXICAN CHEESES

521
00:26:15,900 --> 00:26:17,433
WITH RESEALABLE 
PACKAGING.

522
00:26:19,633 --> 00:26:23,466
THE NATIONAL 
AGRICULTURAL COUNCIL...

523
00:26:23,466 --> 00:26:26,566
MEX BEST.

524
00:26:26,566 --> 00:26:31,166
AND THE MINISTRY OF AGRICULTURE, 
LIVESTOCK, RURAL DEVELOPMENT,

525
00:26:31,166 --> 00:26:32,933
FISHERIES, AND FOOD--

526
00:26:32,933 --> 00:26:35,333
PROUD TO SUPPORT 
"PATI'S MEXICAN TABLE"

527
00:26:35,333 --> 00:26:45,300
ON PUBLIC TELEVISION.