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PATI: ALL OVER MEXICO, 
IN KITCHENS AND RESTAURANTS,

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OUR CUISINE IS ADAPTING 
TO THE TIMES.

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WHETHER IT'S NEW EQUIPMENT 
OR TRENDY INGREDIENTS,

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MODERN TASTES ARE HAVING 
A BIG INFLUENCE

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ON THE WAY WE MEXICANS 
APPROACH FOOD.

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AND THE RESULTS 
ARE USUALLY DELICIOUS.

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MMM!

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BUT AS WE ENJOY 
THIS MODERN MOVEMENT,

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IT'S IMPORTANT TO RESPECT 
THE TRADITIONS AS WELL.

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TODAY I'LL BE DOING 
A LITTLE OF BOTH.

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I'LL START WITH ONE OF MEXICO'S 
MOST TRADITIONAL RECIPES,

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ONE OF OUR MOST DEARLY LOVED 
STEWS, MOLE DE OLLA.

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THEN I HAVE A MODERN USE 
FOR A TRADITIONAL INGREDIENT--

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CHOCOLATE COOKIES 
WITH HIBISCUS FLOWERS.

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AND MY BOSTON LETTUCE SALAD 
WITH AVOCADO DRESSING

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BRINGS OLD AND NEW TOGETHER 
IN ONE SUPER-FLAVORFUL DISH.

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I KNOW I SAY 
EVERYTHING IS GOOD,

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BUT, LIKE, 
THIS IS PHENOMENAL.

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IN MEXICO, I'M MEETING UP 
WITH TWO CHEFS

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WHO ARE AT THE FOREFRONT 
OF THE MODERN MOVEMENT.

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A LITTLE SAVORY 
AND SWEET,

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ON THIS EPISODE OF 
"PATI'S MEXICAN TABLE."

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♪ DAME, DAME ♪

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♪ DAME TU CHOCOLATE ♪

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♪ DAME, DAME ♪

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♪ DAME TU PILONCILLO ♪

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♪ DAME, DAME ♪

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♪ DAME CAFE CALIENTE ♪

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♪ DAME, DAME ♪

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♪ DAME TU CORAZON ♪

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ANNOUNCER: 
"PATI'S MEXICAN TABLE"

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IS MADE POSSIBLE BY...

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THE MINISTRY OF AGRICULTURE, 
LIVESTOCK, RURAL DEVELOPMENT,

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FISHERIES, AND FOOD, 
MEXBEST...

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AND THE NATIONAL 
AGRICULTURAL COUNCIL.

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[HUMMING]

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[APPLAUSE]

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WOMAN: PREPARE THEM TO BE GREAT 
WHEN THEY GROW UP.

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GOYA CHICK PEAS, 
PART OF A HEALTHY DIET.

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BIMBO, MAKERS OF SLICED BREADS, 
BUNS, AND SWEET BAKED GOODS.

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MAN: LAMORENA 
CHILIES AND SAUCES,

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AUTHENTIC MEXICAN FLAVOR.

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WOMAN: GUANAJUATO, 
LIVE IT TO BELIEVE IT.

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[MUSIC PLAYING]

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PATI: TODAY I'M MAKING 
AN ECLECTIC MIX

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OF MODERN 
AND TRADITIONAL RECIPES,

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AND I'M GOING TO START

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WITH ONE OF THE MOST 
TRADITIONAL ONES.

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IT'S CALLED MOLE DE OLLA.

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A MOLE DE OLLA 
IS A ONE-POT MEAL.

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EVERY COUNTRY HAS THEIR WAYS OF 
MAKING STEWS OR ONE-POT MEALS.

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IN MEXICO, IT'S VERY SIMPLE 
AND VERY HUMBLE.

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YOU HAVE YOUR PIECE OF MEAT,

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YOU HAVE YOUR HERBS 
AND FLAVORINGS,

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AND YOU MAKE A VERY RICH, 
FLAVORFUL STEW.

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I'M ADDING 3 POUNDS 
OF STEW MEAT

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THAT I CUT INTO 1 1/2" 
OR 2" PIECES.

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AND I'M PUTTING IT IN HERE 
WITH 10 CUPS OF WATER.

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THIS IS A VERY, 
VERY OLD RECIPE.

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IT'S BEEN EATEN 
AND IT'S BEEN MADE

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GENERATION AFTER GENERATION.

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IT'S ONE OF THOSE DISHES 
THAT I THINK PEOPLE HANKER FOR.

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I'M GOING TO ADD 
A HALF OF A WHITE ONION,

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3 BAY LEAVES,

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3 GARLIC CLOVES,

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AND THEN I LOVE 
USING MINT.

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IT JUST REFRESHES 
THIS WHOLE THING.

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AND I'M TAKING THIS VERY, 
VERY TRADITIONAL RECIPE,

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BUT I AM STRIPPING IT DOWN 
SO THAT YOU CAN MAKE IT AT HOME

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ANY WEEKNIGHT.

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SOME SALT.

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I'M ADDING A LITTLE BIT 
OF BLACK PEPPER.

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NOW I'M GONNA COVER THIS, 
AND I'M GONNA LET IT COOK

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FOR AN HOUR OR MAYBE 
A LITTLE BIT LONGER.

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YOU WANT THE MEAT TO BE 
COMPLETELY SOFT AND COOKED,

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AND THE BROTH SHOULD BE 
REALLY NICE AND TASTY.

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NOW I'M GONNA MAKE A SAUCE 
THAT IS GONNA FLAVOR

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MY STEW 
A LITTLE BIT MORE.

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THIS IS A VERY USUAL STEP 
IN MEXICAN COOKING,

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WHERE YOU MAKE THE BROTH, 
AND ONCE IT'S READY,

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YOU ADD A SEASONING SAUCE.

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SO WHAT I'M GOING TO USE 
IS SOME TOMATOES AND TOMATILLOS

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THAT I CHARRED.

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BY CHARRING OR ROASTING 
THESE INGREDIENTS,

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YOU GO FROM THE VERY 
FRESH AND BRIGHT

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TO THE DEEP AND RUSTIC 
AND EVEN SWEETER SIDE

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OF THESE INGREDIENTS.

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IT IS VERY TRADITIONAL 
TO USE AN INGREDIENT

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THAT'S CALLED XOCONOSTLE.

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IT IS, LIKE, ALMOST IMPOSSIBLE 
TO GET THEM HERE IN THE U.S.

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AND I'M USING 
THE TOMATILLOS

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BECAUSE THEY HAVE A SIMILAR 
TART, ACIDIC TASTE.

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THEN I'M GOING TO TOAST 
SOME SESAME SEEDS.

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THEY ADD A LITTLE LAYER 
OF NUTTINESS

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AND DEPTH TO THE SAUCE.

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YOU CAN SEE HOW THEY START 
CHANGING THE COLOR,

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AND THEY'RE STARTING 
TO JUMP IN THE PAN.

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COME. CAN YOU SEE?

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AND THEN I HAVE SOME CHILIES 
THAT I HAVE BEEN SOAKING HERE.

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I HAVE ANCHOS, 
AND I HAVE PASILLAS.

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THEY ARE TWO COMPLETELY 
DIFFERENT INGREDIENTS.

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IT'S LIKE A PINEAPPLE 
AND A BANANA.

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THE ANCHO IS SWEET.

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IT TASTES A LITTLE BIT 
LIKE A PRUNE.

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THE PASILLA IS VERY BITTER, 
BUT BITTER IN A GOOD WAY.

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AND NEITHER THE PASILLA 
OR THE ANCHO ARE SPICY.

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I'M ADDING SOME 
OF THE SOAKING LIQUID.

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IT HAS SO MUCH FLAVOR 
AND COLOR.

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SOME FRESHLY GROUND 
BLACK PEPPER.

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A LITTLE BIT OF SALT.

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IT'S EVERYDAY INGREDIENTS 
THAT ARE UNPRETENTIOUS,

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BUT THEY GIVE 
AND GIVE AND GIVE.

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THEY HAVE A LOT 
OF FLAVOR.

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[BLENDER WHIRRING]

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IT IS NUTTY. IT IS RICH. 
IT IS RUSTIC. IT IS...

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I WANT TO DIP 
A SPOON IN HERE.

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MMM!

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YOU HAVE A TINY TASTE, 
AND IT'S LIKE

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A MILLION FLAVORS 
EXPLODE IN YOUR MOUTH.

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WHAT I'M GOING TO ADD 
IS A CHAYOTE SQUASH.

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YOU GUYS KNOW IT.

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YOU HAVE TO START MAKING THINGS 
WITH A CHAYOTE.

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IT IS LIKE A CROSS 
BETWEEN A PEAR

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AND A CUCUMBER 
AND ZUCCHINI.

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IF YOU CAN'T FIND 
CHAYOTE SQUASH,

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YOU CAN USE DIFFERENT 
KINDS OF ZUCCHINI.

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AND THEN I'M GOING TO ADD 
MY BIGGEST ZUCCHINI HERE.

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WHEN PEOPLE THINK 
ABOUT MOLE,

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THEY USUALLY THINK ABOUT 
THE MOLE POBLANO,

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WHICH IS THAT REALLY 
DARK, THICK SAUCE

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THAT HAS CHOCOLATE IN IT.

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THIS IS THE ONLY MOLE 
THAT I KNOW

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THAT'S IN SOUP 
OR STEW FORM.

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AND THEN GREEN BEANS.

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AND THEN THE CORN, 
WHICH I THINK

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IS ONE OF THE MOST FUN 
PARTS OF THIS, TOO.

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MY MEAT NEEDS 
ANOTHER HALF-HOUR,

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AND THAT'S WHEN I'M GONNA 
ADD THESE INTO THE POT.

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BECAUSE OF TRADITIONAL RECIPES 
LIKE MOLE DE OLLA,

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RECIPES WITH SUCH RICH 
AND DELICIOUS HISTORY,

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MEXICAN CUISINE WAS PROCLAIMED 
AN INTANGIBLE CULTURAL HERITAGE

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OF HUMANITY BY UNESCO.

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AND LUCKY FOR ME, 
I GET TO TRAVEL TO MEXICO

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TO RESEARCH 
AND TASTE THAT FOOD.

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AND IT WAS ON ONE 
OF THOSE RECENT TRIPS

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THAT I GOT THE INSPIRATION 
FOR MY RECIPE FOR MOLE DE OLLA.

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[BELLS RINGING]

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IRONICALLY, MY INSPIRATION 
CAME FROM A VISIT

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WITH A GOOD FRIEND AT ONE OF 
THE CITY'S MOST MODERN MARKETS,

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MERCADO ROMA.

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I'M HERE WITH 
ZAHIE TELLEZ,

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A WONDERFUL MEXICAN CHEF, 
AND YOU'RE GOING TO SHOW ME

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HOW TO MAKE 
YOUR MOLE DE OLLA.

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OF COURSE.

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PATI: ZAHIE STARTS 
WITH A BEEF BROTH

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SHE'S MADE BY COOKING 
A BEEF SHANK WITH ITS BONES,

157
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A LITTLE BIT OF ONION, 
AND SOME SALT.

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FOR HER SEASONING SAUCE, 
SHE USES SOME OF THE BROTH,

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ROASTED TOMATOES, 
ONION, AND GARLIC,

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TOASTED SESAME SEEDS, 
PASILLA CHILIES...

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00:08:40,733 --> 00:08:45,100
AND THIS, WHICH IS 
XOCONOSTLE.

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00:08:45,100 --> 00:08:46,300
OH. XOCONOSTLE,

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WHICH IS, LIKE, A FRUIT 
FROM THE CACTUS.

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YES. IT'S VERY ACID.

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WHEE! HA HA HA!

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[BLENDER WHIRRING]

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PATI: THEN THE VEGETABLES 
GO IN--

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CORN, CARROTS, ZUCCHINI, 
AND CHAYOTE SQUASH.

169
00:09:05,466 --> 00:09:08,266
ZAHIE: THIS IS READY 
IN ABOUT 15, 20 MINUTES.

170
00:09:08,266 --> 00:09:10,133
WHAT DO YOU THINK 
ABOUT THE SMELL?

171
00:09:10,133 --> 00:09:11,600
HA HA HA!

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00:09:11,600 --> 00:09:12,966
YES. 
IT'S SO RICH.

173
00:09:12,966 --> 00:09:15,000
PATI: ZAHIE SERVES 
SOUPS AND STEWS

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AT HER STAND IN THE HEART 
OF THIS MODERN MARKET.

175
00:09:18,166 --> 00:09:20,400
[SINGING IN SPANISH]

176
00:09:22,933 --> 00:09:25,433
AND ZAHIE USES 
SOME MODERN TECHNIQUES

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TO KEEP UP WITH THE HIGH, 
FAST-PACED DEMAND HERE,

178
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BUT HER RECIPES STILL CAPTURE 
THE SOUL OF MEXICO'S TRADITIONS.

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I DON'T KNOW IF YOU 
AGREE WITH ME,

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LIKE SOMETIMES WHERE 
PEOPLE TRY TO DO MODERN,

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00:09:37,600 --> 00:09:39,533
THEY SOMETIMES 
LOSE THE SOUL.

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00:09:39,533 --> 00:09:41,933
YOU HAVE TO RESPECT 
THE RECIPE FROM...

183
00:09:41,933 --> 00:09:43,733
FROM THE BEGINNING,

184
00:09:43,733 --> 00:09:46,566
BECAUSE WE DON'T ONLY HAVE 
ONE MEXICAN CUISINE.

185
00:09:46,566 --> 00:09:49,400
SO EXACTLY. LIKE, 
IF YOU WANT TO INNOVATE,

186
00:09:49,400 --> 00:09:51,766
YOU HAVE TO KNOW 
WHERE TO INNOVATE FROM.

187
00:09:51,766 --> 00:09:52,900
OF COURSE.

188
00:09:52,900 --> 00:09:56,433
AND YOU HAVE TO 
REALLY LIKE TO COOK.

189
00:09:56,433 --> 00:09:59,966
OTHERWISE, PEOPLE 
WILL FEEL IT IN YOUR STEW.

190
00:09:59,966 --> 00:10:01,166
YEAH.

191
00:10:01,166 --> 00:10:03,400
[SINGING IN SPANISH]

192
00:10:05,633 --> 00:10:08,066
HA HA HA!

193
00:10:08,066 --> 00:10:11,600
WOW! LOOKING FORWARD-- 
JOIN ME.

194
00:10:11,600 --> 00:10:13,600
THIS IS ENOUGH 
FOR BOTH OF US.

195
00:10:13,600 --> 00:10:14,800
OK.

196
00:10:18,233 --> 00:10:22,166
HA HA HA! I'M SO HAPPY 
THAT YOU REALLY LIKE IT.

197
00:10:22,166 --> 00:10:24,266
IT TASTES VERY MEATY,

198
00:10:24,266 --> 00:10:27,433
BUT IT ALSO TASTES, 
LIKE, LIGHT.

199
00:10:27,433 --> 00:10:29,466
YEAH, BECAUSE OF 
THE VEGETABLES.

200
00:10:29,466 --> 00:10:31,933
ZAHIE, I LIKE SHARING,

201
00:10:31,933 --> 00:10:34,266
BUT I THINK YOU'RE 
GONNA HAVE TO GET ONE.

202
00:10:34,266 --> 00:10:35,966
I'M EATING THIS ONE 
ON MY OWN.

203
00:10:35,966 --> 00:10:37,600
WHAT? HA HA HA!

204
00:10:37,600 --> 00:10:38,933
THANK YOU.

205
00:10:38,933 --> 00:10:41,233
OK. I LOVE YOU.

206
00:10:44,100 --> 00:10:47,933
PATI: WE ARE GOING FROM 
A VERY, VERY TRADITIONAL RECIPE

207
00:10:47,933 --> 00:10:49,933
TO AN INCREDIBLY 
MODERN USE

208
00:10:49,933 --> 00:10:51,733
OF A DEARLY LOVED INGREDIENT--

209
00:10:51,733 --> 00:10:55,200
THE HIBISCUS FLOWERS, 
OR FLORES DE JAMAICA,

210
00:10:55,200 --> 00:10:57,600
WHICH ARE TART 
AND PUNCHY.

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00:10:57,600 --> 00:10:59,766
THEY HAVE A SIMILAR TASTE 
TO CRANBERRIES.

212
00:10:59,766 --> 00:11:02,433
THE ORIGIN--SOME PEOPLE SAY 
IT COMES FROM INDIA.

213
00:11:02,433 --> 00:11:05,666
SOME PEOPLE SAY THE FLOWERS 
COME FROM AFRICA.

214
00:11:05,666 --> 00:11:07,433
WHEREVER IT COMES FROM,

215
00:11:07,433 --> 00:11:10,633
IT GOT TO MEXICO 
BY WAY OF SPAIN,

216
00:11:10,633 --> 00:11:12,933
AND IT BECAME AN INCREDIBLY 
ENTRENCHED INGREDIENT

217
00:11:12,933 --> 00:11:15,100
IN MEXICAN COOKING.

218
00:11:15,100 --> 00:11:18,733
SO HERE I HAVE FLOUR, 
BAKING POWDER, BAKING SODA,

219
00:11:18,733 --> 00:11:20,833
COCOA POWDER, AND SALT.

220
00:11:20,833 --> 00:11:24,300
HERE I'M GOING TO 
CRACK 3 EGGS.

221
00:11:26,866 --> 00:11:30,500
AND I'M GOING TO ADD 
ONE WHITE...

222
00:11:34,400 --> 00:11:36,466
1 1/4 CUPS OF SUGAR.

223
00:11:38,733 --> 00:11:42,266
I'M GOING TO BEAT 
THESE EGGS AND THE SUGAR

224
00:11:42,266 --> 00:11:44,433
UNTIL THIS MIX 
BECOMES FROTHY,

225
00:11:44,433 --> 00:11:47,633
BECAUSE I WANT THESE COOKIES 
TO HAVE SOME VOLUME.

226
00:11:58,533 --> 00:12:00,466
THIS LOOKS REALLY FROTHY.

227
00:12:00,466 --> 00:12:05,933
AND THEN HERE I HAVE 12 OUNCES 
OF SEMISWEET CHOCOLATE

228
00:12:05,933 --> 00:12:09,433
THAT I MELTED WITH 
4 TABLESPOONS OF BUTTER.

229
00:12:09,433 --> 00:12:12,933
THIS IS AN IMPROVISED 
BANO MARIA, OR DOUBLE BOILER.

230
00:12:12,933 --> 00:12:15,766
YOU DON'T NEED 
ANY SPECIAL EQUIPMENT.

231
00:12:15,766 --> 00:12:18,033
I'M GONNA LET IT COOL 
FOR JUST A SECOND,

232
00:12:18,033 --> 00:12:20,766
AND I'M GOING TO ADD IT 
INTO THIS MIX

233
00:12:20,766 --> 00:12:24,266
ALONG WITH TWO TEASPOONS 
OF VANILLA.

234
00:12:24,266 --> 00:12:29,366
I AM CONSTANTLY TRYING 
TO IMPROVE MY RECIPES.

235
00:12:29,366 --> 00:12:31,600
IF I'M MAKING 
A TRADITIONAL RECIPE,

236
00:12:31,600 --> 00:12:34,600
I'M TRYING TO MAKE IT 
A MAGIC POTION

237
00:12:34,600 --> 00:12:37,766
SO THAT IT IS REALLY 
IRRESISTIBLE

238
00:12:37,766 --> 00:12:41,700
BUT ALSO THAT IT IS 
THE EASIEST TO MAKE.

239
00:12:46,200 --> 00:12:49,666
IT'S GONNA GET 
GOOEY-OOEY,

240
00:12:49,666 --> 00:12:52,466
AND WE LOVE GOOEY-OOEY 
IN DESSERTS.

241
00:12:55,600 --> 00:12:59,733
SO I'M GOING TO BEAT THIS 
JUST UNTIL COMBINED.

242
00:13:07,900 --> 00:13:13,766
SO NOW I'M GOING TO FOLD IN 
MY DRY INGREDIENTS.

243
00:13:13,766 --> 00:13:14,866
MMM!

244
00:13:22,100 --> 00:13:25,600
THE USUAL TREATMENT 
FOR HIBISCUS FLOWERS IN MEXICO

245
00:13:25,600 --> 00:13:30,666
IS TO USE THESE FLOWERS 
TO MAKE TEA OR AGUA FRESCA.

246
00:13:30,666 --> 00:13:35,933
SO HERE I HAVE TWO OUNCES 
OF HIBISCUS FLOWERS

247
00:13:35,933 --> 00:13:39,400
THAT SIMMERED 
IN 6 CUPS OF WATER

248
00:13:39,400 --> 00:13:42,266
AND A HALF A CUP 
OF HONEY.

249
00:13:42,266 --> 00:13:45,600
AND YOU HAVE TO LET THEM SIMMER 
UNTIL THEY BECOME

250
00:13:45,600 --> 00:13:49,600
COMPLETELY SMOOTH 
AND REHYDRATED AND PLUMP.

251
00:13:49,600 --> 00:13:53,166
SO WE ARE GOING TO 
USE THE FLOWERS

252
00:13:53,166 --> 00:13:57,733
TO BE THE STAR INGREDIENT 
OF THIS RECIPE.

253
00:14:04,900 --> 00:14:08,633
SO NOW I'M GOING TO 
LET THIS BATTER REST

254
00:14:08,633 --> 00:14:10,933
IN THE REFRIGERATOR 
FOR 30 MINUTES,

255
00:14:10,933 --> 00:14:13,066
AND THEN IT'S GONNA MAKE 
REALLY NICE

256
00:14:13,066 --> 00:14:16,233
PUFFY YET THIN COOKIES.

257
00:14:24,933 --> 00:14:28,233
IN MEXICO CITY, 
A FRIEND OF MINE,

258
00:14:28,233 --> 00:14:31,300
CHEF JOSE RAMON CASTILLO, 
IS WORKING AT THE FOREFRONT

259
00:14:31,300 --> 00:14:34,833
OF FINDING NEW, MODERN WAYS 
TO PRODUCE AND CONSUME

260
00:14:34,833 --> 00:14:39,633
ONE OF MEXICO'S MOST TRADITIONAL 
INGREDIENTS, CACAO.

261
00:14:39,633 --> 00:14:43,433
AT QUEBO, HE TREATS VISITORS 
TO A SENSORY OVERLOAD

262
00:14:43,433 --> 00:14:45,100
OF CHOCOLATE INVENTIONS.

263
00:14:45,100 --> 00:14:46,366
JOSE RA,

264
00:14:46,366 --> 00:14:48,933
I'VE BEEN CRAVING 
YOUR CHAPATA,

265
00:14:48,933 --> 00:14:50,600
AND I'VE BEEN CRAVING 
YOUR CHOCOLATES.

266
00:14:50,600 --> 00:14:51,866
OK.

267
00:14:51,866 --> 00:14:55,333
PATI: HIS CHOCOLATE CREATIONS 
PROVE THAT THE SECRET

268
00:14:55,333 --> 00:14:56,966
IS IN THE SIMPLICITY.

269
00:15:07,433 --> 00:15:10,100
CHEF CASTILLO IS 
TOO MODEST TO SAY THIS,

270
00:15:10,100 --> 00:15:13,466
BUT HE'S KNOWN AS ONE OF 
THE MOST CREATIVE CHOCOLATIERS

271
00:15:13,466 --> 00:15:15,933
IN ALL OF MEXICO.

272
00:15:15,933 --> 00:15:19,433
AS A MASTER CHOCOLATIER, 
HIS PASSION FOR CACAO

273
00:15:19,433 --> 00:15:21,133
DOESN'T STOP 
IN THE KITCHEN.

274
00:15:21,133 --> 00:15:25,600
HE HAS SPENT YEARS RESEARCHING 
MEXICO'S PRIZED CACAO PLANT.

275
00:15:25,600 --> 00:15:28,733
HE EVEN PRODUCED 
A DOCUMENTARY ON THE SUBJECT.

276
00:15:28,733 --> 00:15:31,600
AT QUEBO, HE USES CHOCOLATE 
TO REDEFINE

277
00:15:31,600 --> 00:15:34,266
THE VERY IDEA 
OF A CHOCOLATE DRINK.

278
00:15:34,266 --> 00:15:35,933
CASTILLO: THIS IS 
A...THE SWEET ONE.

279
00:15:35,933 --> 00:15:37,433
IT'S, LIKE, 
THE NORMAL, OK?

280
00:15:37,433 --> 00:15:39,100
THE NORMAL 
MEXICAN CHOCOLATE?

281
00:15:39,100 --> 00:15:40,200
CORRECT.

282
00:15:40,200 --> 00:15:42,933
AND IT'S WATER, 
COCOA, CORN,

283
00:15:42,933 --> 00:15:44,933
AND A LITTLE BIT 
OF SUGAR.

284
00:15:44,933 --> 00:15:46,766
HACEMOS UN CHEERS? 
YEAH, CORRECT.

285
00:15:46,766 --> 00:15:48,766
QUE GUSTO, 
JOSE RA.

286
00:15:48,766 --> 00:15:50,000
GRACIAS.

287
00:15:52,200 --> 00:15:53,600
MMM! SUPER REFRESHING.

288
00:15:53,600 --> 00:15:55,266
YEAH. CORRECT.

289
00:15:55,266 --> 00:15:57,433
PATI: CACAO TREES 
ARE A DELICATE PLANT,

290
00:15:57,433 --> 00:16:01,300
BUT THEY THRIVE IN THE HOT, 
RAINY, TROPICAL CLIMATE

291
00:16:01,300 --> 00:16:02,966
OF MEXICO'S 
SOUTHEASTERN REGION.

292
00:16:02,966 --> 00:16:04,766
THE FRUIT 
OF THE CACAO TREE

293
00:16:04,766 --> 00:16:08,000
IS THIS BIG, FOOTBALL-SHAPED POD 
YOU ARE LOOKING AT.

294
00:16:08,000 --> 00:16:11,466
THE PROCESS OF GETTING CHOCOLATE 
FROM THE BEANS OF THE CACAO POD

295
00:16:11,466 --> 00:16:15,766
IS A TRADITION THAT DATES BACK 
MORE THAN 1,000 YEARS.

296
00:16:15,766 --> 00:16:18,933
THE MAYANS AND THE AZTECS 
REVERED CACAO SO MUCH

297
00:16:18,933 --> 00:16:21,433
THAT THE BEANS WERE OFTEN 
USED AS CURRENCY.

298
00:16:21,433 --> 00:16:24,600
CHEF CASTILLO PAYS HOMAGE 
TO THIS HISTORY

299
00:16:24,600 --> 00:16:28,033
WITH EACH ONE OF HIS 
DELICIOUS CREATIONS.

300
00:16:28,033 --> 00:16:32,966
SO THIS IS THE CHOCOLATE 
THAT MONTEZUMA USED TO HAVE?

301
00:16:32,966 --> 00:16:34,966
YEAH, CORRECT. YOU HAVE 
CHILI IN THE INSIDE,

302
00:16:34,966 --> 00:16:36,266
A LITTLE BIT OF CORN.

303
00:16:36,266 --> 00:16:37,433
WHICH CHILI 
DO YOU USE?

304
00:16:37,433 --> 00:16:38,533
CHILI DE ARBOL.

305
00:16:38,533 --> 00:16:39,533
SO IT'S SPICY.

306
00:16:39,533 --> 00:16:40,666
YEAH, IT'S SPICY.

307
00:16:40,666 --> 00:16:43,800
IT HAS TO BE SPICY HERE 
BUT NOT IN YOUR MOUTH.

308
00:16:43,800 --> 00:16:45,133
THAT IS SO INTERESTING.

309
00:16:46,600 --> 00:16:49,600
MMM! I FEEL IT IN MY...

310
00:16:49,600 --> 00:16:50,766
YEAH.

311
00:16:50,766 --> 00:16:52,266
THEY USED TO 
DRINK IT

312
00:16:52,266 --> 00:16:53,766
WHEN IT'S REALLY, 
REALLY COLD

313
00:16:53,766 --> 00:16:55,266
BECAUSE THE TEMPERATURE 
OF YOUR BODY

314
00:16:55,266 --> 00:16:56,600
WITH THE CHILI GOES...

315
00:16:56,600 --> 00:16:58,200
YEAH. IT WARMS UP. 
YEAH, CORRECT.

316
00:16:58,200 --> 00:17:01,933
PATI: JOSE IS ALWAYS COMING UP 
WITH NEW, INTERESTING WAYS

317
00:17:01,933 --> 00:17:04,433
TO INCORPORATE CHOCOLATE 
INTO OTHERWISE NORMAL RECIPES.

318
00:17:04,433 --> 00:17:07,933
TAKE, FOR INSTANCE, 
HIS QUESO OAXACA,

319
00:17:07,933 --> 00:17:10,700
LETTUCE, BEAN, 
AND TURKEY SANDWICH.

320
00:17:10,700 --> 00:17:12,933
STOP. STOP. 
WAIT. WAIT. WAIT. REWIND.

321
00:17:12,933 --> 00:17:16,266
SO IN THE BREAD, 
IT HAS CACAO PASTE,

322
00:17:16,266 --> 00:17:18,433
CACAO BUTTER, 
AND WHITE TRUFFLE?

323
00:17:18,433 --> 00:17:20,066
WHITE OIL TRUFFLE.

324
00:17:22,933 --> 00:17:24,933
MMM!

325
00:17:24,933 --> 00:17:26,166
THIS IS INCREDIBLE.

326
00:17:26,166 --> 00:17:27,833
NOT SWEET AT ALL,

327
00:17:27,833 --> 00:17:31,266
BUT IT HAS THE NICE 
DEEP BITTER TASTE

328
00:17:31,266 --> 00:17:32,933
OF THE CACAO NIBS.

329
00:17:32,933 --> 00:17:35,600
IT'S...IT'S...IT'S SIMILAR 
TO COFFEE IN A WAY.

330
00:17:35,600 --> 00:17:36,700
YEAH.

331
00:17:36,700 --> 00:17:38,766
WHEN YOU SIT WITH 
A MASTER CHOCOLATIER,

332
00:17:38,766 --> 00:17:41,133
YOU KNOW YOUR TASTE BUDS 
ARE IN FOR A TREAT.

333
00:17:41,133 --> 00:17:44,433
MMM! YOU GUYS, 
THIS IS SO GOOD.

334
00:17:44,433 --> 00:17:48,000
PATI: AND CHEF CASTILLO USES 
INDIGENOUS FRUITS AND FLAVORS

335
00:17:48,000 --> 00:17:50,666
TO INFUSE 
HIS DELICATE CHOCOLATE,

336
00:17:50,666 --> 00:17:54,100
MAKING EACH BITE 
A TRULY MEXICAN EXPERIENCE.

337
00:17:54,100 --> 00:17:55,766
SO WHITE CHOCOLATE 
AND JAMAICA?

338
00:17:55,766 --> 00:17:56,733
JAMAICA.

339
00:17:58,966 --> 00:18:00,266
MMM!

340
00:18:00,266 --> 00:18:01,433
SUPER PUNCHY.

341
00:18:01,433 --> 00:18:02,466
YEAH.

342
00:18:02,466 --> 00:18:04,333
AND I HAVE TO BE 
HONEST WITH YOU.

343
00:18:04,333 --> 00:18:06,433
I USUALLY DON'T 
LIKE WHITE CHOCOLATE.

344
00:18:06,433 --> 00:18:07,766
YEAH? WHY?

345
00:18:07,766 --> 00:18:10,100
BECAUSE I FIND IT 
TOO SWEET.

346
00:18:10,100 --> 00:18:12,933
BUT HERE... 
IT'S CRAZY GOOD.

347
00:18:12,933 --> 00:18:15,266
PATI: OF COURSE 
I ENJOY ANY CHANCE

348
00:18:15,266 --> 00:18:17,600
TO TRY NEW 
AND DELICIOUS FOOD,

349
00:18:17,600 --> 00:18:20,933
BUT WHAT REALLY EXCITES ME 
IS MEETING MEXICANS

350
00:18:20,933 --> 00:18:24,100
WHO ARE PASSIONATE ABOUT 
IMPROVING AND INNOVATING

351
00:18:24,100 --> 00:18:27,100
OUR BEAUTIFUL 
CULINARY TRADITIONS.

352
00:18:27,100 --> 00:18:28,766
WHEN I USED TO 
LIVE IN EUROPE,

353
00:18:28,766 --> 00:18:30,600
THE THING THAT 
I REALLY LEARNED

354
00:18:30,600 --> 00:18:32,433
WAS THE WAY THAT 
THE EUROPEAN GUYS

355
00:18:32,433 --> 00:18:33,833
LOVES HIS PRODUCT.

356
00:18:33,833 --> 00:18:36,400
YOU KNOW, YOU CAN 
GO TO A FRENCH GUY 
AND YOU CAN SAY

357
00:18:36,400 --> 00:18:38,100
HOW THE CABERNET 
SAUVIGNON, SAY,

358
00:18:38,100 --> 00:18:40,266
IT'S, LIKE, THE BEST 
WINE IN ALL THE WORLD,

359
00:18:40,266 --> 00:18:41,933
AND THEY SAY, 
"IT'S THE ONLY ONE."

360
00:18:41,933 --> 00:18:42,933
OH, RIGHT.

361
00:18:42,933 --> 00:18:44,766
WHY IN LATIN AMERICA 
WE DON'T HAVE

362
00:18:44,766 --> 00:18:45,900
THAT TYPE OF THINKING?

363
00:18:45,900 --> 00:18:48,333
WE HAVE ONE OF THE BEST 
BEANS IN ALL THE WORLD,

364
00:18:48,333 --> 00:18:49,933
AND WE ARE PROUD 
OF THAT.

365
00:18:49,933 --> 00:18:52,600
PATI: THERE IS ROMANCE 
IN TRADITION,

366
00:18:52,600 --> 00:18:54,400
BUT MODERN INNOVATIONS 
CAN IMPROVE ANYTHING,

367
00:18:54,400 --> 00:18:56,500
EVEN CHOCOLATE.

368
00:18:56,500 --> 00:18:58,266
JOSE RA, WHAT A TREAT.

369
00:18:58,266 --> 00:18:59,766
OH, THANK YOU. 
THANK YOU FOR COMING.

370
00:18:59,766 --> 00:19:01,233
THANK YOU 
FOR HAVING ME.

371
00:19:08,066 --> 00:19:11,266
SO WE'RE GONNA CHECK 
THE MOLE DE OLLA.

372
00:19:11,266 --> 00:19:14,600
IT'S BEEN A LITTLE BIT 
OVER AN HOUR,

373
00:19:14,600 --> 00:19:18,566
AND IT'S LOOKING PERFECT, 
JUST WHERE IT NEEDS TO BE.

374
00:19:18,566 --> 00:19:21,700
I'M REMOVING THE ONION 
AND THE GARLIC.

375
00:19:26,933 --> 00:19:29,666
AND NOW I'M GOING TO 
ADD THE SAUCE

376
00:19:29,666 --> 00:19:32,600
THAT HAS THOSE MILLIONS 
OF FLAVORS IN IT.

377
00:19:32,600 --> 00:19:33,833
MMM!

378
00:19:35,833 --> 00:19:40,266
WHAT WE HAVE HERE NOW IS 
THE BASE FOR THE MOLE DE OLLA.

379
00:19:40,266 --> 00:19:42,333
YOU CAN SEE HOW 
THE COLOR CHANGED.

380
00:19:42,333 --> 00:19:47,700
SO BEAUTIFUL AND RICH 
AND WITH THAT REDDISH-BROWN HUE.

381
00:19:47,700 --> 00:19:50,600
AFTER IT HAS HAD A CHANCE 
TO SIMMER FOR A FEW MINUTES,

382
00:19:50,600 --> 00:19:52,933
THEN I ADD 
THE VEGETABLES.

383
00:19:59,033 --> 00:20:00,933
DO YOU SEE HOW PRETTY 
THIS LOOKS?

384
00:20:00,933 --> 00:20:02,933
BECAUSE WE HAVE 
ALL THOSE VEGGIES,

385
00:20:02,933 --> 00:20:07,366
AND THEY'RE STARTING TO COOK IN 
THAT INCREDIBLY FLAVORFUL BROTH.

386
00:20:07,366 --> 00:20:10,333
IT'S A ONE-POT MEAL,

387
00:20:10,333 --> 00:20:12,433
BUT IT'S A ONE-PART 
PARTY MEAL,

388
00:20:12,433 --> 00:20:16,333
AND IT IS SO HEARTY AND SUCH 
AN EXPERIENCE WHEN YOU EAT IT.

389
00:20:16,333 --> 00:20:19,566
NOW IT JUST NEEDS TO COOK 
FOR 10 MORE MINUTES.

390
00:20:21,666 --> 00:20:24,866
I HAVE MY HIBISCUS FLOWER 
AND CHOCOLATE BATTER

391
00:20:24,866 --> 00:20:27,933
THAT HAS BEEN SITTING 
IN THE FRIDGE FOR HALF AN HOUR.

392
00:20:27,933 --> 00:20:29,600
AND IF YOU ASK ME,

393
00:20:29,600 --> 00:20:32,100
I THINK THIS WOULD BE 
THE END OF THE RECIPE.

394
00:20:32,100 --> 00:20:34,466
I COULD JUST EAT IT 
LIKE A MOUSSE.

395
00:20:34,466 --> 00:20:37,166
LOOK AT THE BATTER.

396
00:20:37,166 --> 00:20:39,100
GORGEOUS.

397
00:20:39,100 --> 00:20:41,600
I LOVE COOKING 
WITH MY BOYS,

398
00:20:41,600 --> 00:20:45,266
AND I THINK WHAT THEY LOVE 
MAKING THE MOST IS DESSERTS.

399
00:20:45,266 --> 00:20:48,266
BUT I SOMETIMES PREFER 
TO BAKE ON MY OWN

400
00:20:48,266 --> 00:20:51,333
BECAUSE THEY LOVE THE PROCESS 
AND THE INGREDIENTS SO MUCH,

401
00:20:51,333 --> 00:20:53,933
THEY WOULD BE EATING 
ALL OF THIS BATTER

402
00:20:53,933 --> 00:20:55,300
RIGHT OUT OF THE BOWL.

403
00:20:55,300 --> 00:20:58,900
BUT THE TRUTH IS, 
WHEN I MAKE THEM ON MY OWN,

404
00:20:58,900 --> 00:21:01,466
I END UP EATING 
THE BATTER AS WELL.

405
00:21:01,466 --> 00:21:04,166
SO I KNOW WHERE 
THEY GET IT FROM.

406
00:21:04,166 --> 00:21:06,633
THAT SHOULD DO FOR NOW.

407
00:21:06,633 --> 00:21:08,266
I HAVE THE OVEN AT 350,

408
00:21:08,266 --> 00:21:11,900
AND THE COOKIES ARE GONNA GO 
IN THERE FOR 10 TO 12 MINUTES.

409
00:21:17,433 --> 00:21:20,033
SO I HAVE A WHOLE MEAL 
GOING ON HERE,

410
00:21:20,033 --> 00:21:21,766
AND THE LAST THING 
I'M GOING TO PREPARE

411
00:21:21,766 --> 00:21:23,433
IS A SUPER FUN SALAD.

412
00:21:23,433 --> 00:21:26,633
THE FIRST THING I'M GOING TO DO 
IS ONE OF ITS TOPPINGS.

413
00:21:26,633 --> 00:21:30,933
I'VE TOASTED 1 1/2 CUPS 
OF PEPITAS, OR PUMPKIN SEEDS.

414
00:21:30,933 --> 00:21:34,433
AND I'M GOING TO TOSS THEM 
IN A SWEET AND SAVORY MIXTURE

415
00:21:34,433 --> 00:21:37,900
OF PIQUIN CHILI, 
SUGAR, AND SALT.

416
00:21:43,266 --> 00:21:46,233
AND THIS FUN GARNISH

417
00:21:46,233 --> 00:21:49,233
IS GOING TO BE ON TOP 
OF OUR SALAD.

418
00:21:49,233 --> 00:21:52,266
MMM!

419
00:21:52,266 --> 00:21:53,766
THE DRESSING.

420
00:21:53,766 --> 00:21:57,000
YES, WE ARE USING AVOCADOS...

421
00:21:57,000 --> 00:22:01,200
[WOMAN SINGING IN SPANISH]

422
00:22:01,200 --> 00:22:03,933
A HALF A CUP OF MILK,

423
00:22:03,933 --> 00:22:07,300
A HALF A CUP 
OF MEXICAN CREAM.

424
00:22:09,433 --> 00:22:12,466
IT'S JUST TANGY 
AND SALTY...

425
00:22:13,600 --> 00:22:14,933
AND SO DELICIOUS.

426
00:22:20,200 --> 00:22:23,700
SOME SALT AND PEPPER.

427
00:22:23,700 --> 00:22:25,133
AND THEN YOU'RE 
GOING TO PUREE

428
00:22:25,133 --> 00:22:27,000
UNTIL IT IS 
COMPLETELY SMOOTH.

429
00:22:27,000 --> 00:22:29,133
[BLENDER WHIRRING]

430
00:22:34,600 --> 00:22:37,900
I HAVE TWO HEADS 
OF BOSTON LETTUCE.

431
00:22:41,866 --> 00:22:45,866
MMM! AND I LOVE 
HAVING SALADS

432
00:22:45,866 --> 00:22:48,200
THAT HAVE 
CREAMY DRESSINGS.

433
00:22:48,200 --> 00:22:52,500
IT'S SUCH A NICE CONTRAST 
TO THE FRESH, CRUNCHY LEAVES.

434
00:22:52,500 --> 00:22:57,733
THE PEPITAS THAT WE MADE 
WE'RE GONNA SPRINKLE ON TOP.

435
00:22:57,733 --> 00:23:00,600
AND THEN THE LAST THING 
I'M GOING TO ADD

436
00:23:00,600 --> 00:23:03,633
IS SOME CANDIED PINEAPPLE.

437
00:23:07,533 --> 00:23:10,100
NOW MY FAVORITE PART 
OF THE DAY,

438
00:23:10,100 --> 00:23:13,266
BECAUSE I GET TO EAT.

439
00:23:21,266 --> 00:23:22,933
MMM...

440
00:23:22,933 --> 00:23:26,933
THIS HAS THE FRESH AND DELICATE 
AND ALMOST SWEET LETTUCE

441
00:23:26,933 --> 00:23:31,800
WHICH IS ENTIRELY COVERED WITH 
THIS CREAMY AVOCADO DRESSING,

442
00:23:31,800 --> 00:23:34,566
AND THEN IT HAS ALL 
THE CRUNCHY PUMPKIN SEEDS

443
00:23:34,566 --> 00:23:36,100
THAT ARE A LITTLE BIT SPICY, 
A LITTLE BIT SWEET,

444
00:23:36,100 --> 00:23:37,466
AND LITTLE BIT SALTY, 
AND THEN,

445
00:23:37,466 --> 00:23:41,666
YOU MUNCH ON A PIECE 
OF THAT CANDIED PINEAPPLE.

446
00:23:41,666 --> 00:23:43,900
I MEAN...MMM!

447
00:23:45,566 --> 00:23:47,600
I KNOW I SAY 
EVERYTHING IS GOOD,

448
00:23:47,600 --> 00:23:49,033
BUT, LIKE, THIS IS 
PHENOMENAL.

449
00:23:52,166 --> 00:23:54,000
MMM!

450
00:23:54,000 --> 00:23:56,000
THIS LOOKS SO GOOD!

451
00:23:56,000 --> 00:23:59,233
IT MAKES ME SO HAPPY 
TO HAVE THIS FOOD AT HOME.

452
00:24:03,933 --> 00:24:08,233
THIS IS MEXICAN COMFORT FOOD.

453
00:24:10,600 --> 00:24:16,000
WE'RE GONNA ADD ANOTHER LAYER 
OF COLOR AND CONTRAST.

454
00:24:28,600 --> 00:24:29,833
MMM!

455
00:24:29,833 --> 00:24:32,266
THE MEAT IS SO TENDER.

456
00:24:32,266 --> 00:24:35,633
THE VEGETABLES ARE 
STILL NICE AND CRISP.

457
00:24:35,633 --> 00:24:38,266
THE BROTH IS RICH 
AND COMFORTING,

458
00:24:38,266 --> 00:24:40,766
AND IT FEELS SO GOOD 
AS YOU SWALLOW IT.

459
00:24:48,100 --> 00:24:49,933
MM-HMM!

460
00:24:49,933 --> 00:24:51,933
MMM!

461
00:24:51,933 --> 00:24:53,400
VERY CHOCOLATELY,

462
00:24:53,400 --> 00:24:58,933
BUT THEN YOU GET 
THAT NICE CHEWY, TART BITE

463
00:24:58,933 --> 00:25:00,933
FROM THE HIBISCUS.

464
00:25:00,933 --> 00:25:03,766
SUCH A COMBINATION.

465
00:25:03,766 --> 00:25:05,766
MMM!

466
00:25:05,766 --> 00:25:08,266
WITH A VERY TRADITIONAL 
MOLE DE OLLA

467
00:25:08,266 --> 00:25:11,266
AND THIS FUNKY AND FUN 
MODERN SALAD

468
00:25:11,266 --> 00:25:14,266
AND THIS EXPERIMENTAL USE 
OF HIBISCUS FLOWERS

469
00:25:14,266 --> 00:25:16,100
IN MY CHOCOLATE COOKIES,

470
00:25:16,100 --> 00:25:18,933
I MADE AN ECLECTIC 
BUT SUCCESSFUL MIX

471
00:25:18,933 --> 00:25:22,933
OF MODERN AND TRADITIONAL 
IN MY KITCHEN.

472
00:25:22,933 --> 00:25:24,400
SO GOOD.

473
00:25:38,100 --> 00:25:42,433
FOR RECIPES AND INFORMATION, 
VISIT patismexicantable.com

474
00:25:42,433 --> 00:25:45,433
OR GET SOCIAL 
ON TWITTER AND FACEBOOK

475
00:25:45,433 --> 00:25:46,933
@PatiJinich.

476
00:25:46,933 --> 00:25:48,433
ANNOUNCER: 
"PATI'S MEXICAN TABLE"

477
00:25:48,433 --> 00:25:50,233
IS MADE POSSIBLE BY...

478
00:25:54,866 --> 00:25:58,233
WOMAN: GUANAJUATO, 
LIVE IT TO BELIEVE IT.

479
00:25:58,233 --> 00:26:01,100
MAN: LAMORENA 
CHILIES AND SAUCES,

480
00:26:01,100 --> 00:26:03,266
AUTHENTIC MEXICAN FLAVOR.

481
00:26:03,266 --> 00:26:06,600
WOMAN: BIMBO, MAKERS 
OF SLICED BREADS, BUNS,

482
00:26:06,600 --> 00:26:08,233
AND SWEET BAKED GOODS.

483
00:26:08,233 --> 00:26:11,066
[HUMMING]

484
00:26:11,066 --> 00:26:12,866
[APPLAUSE]

485
00:26:12,866 --> 00:26:15,366
WOMAN: PREPARE THEM TO BE GREAT 
WHEN THEY GROW UP.

486
00:26:15,366 --> 00:26:18,266
GOYA CHICK PEAS, 
PART OF A HEALTHY DIET.

487
00:26:19,766 --> 00:26:23,600
THE NATIONAL 
AGRICULTURAL COUNCIL...

488
00:26:23,600 --> 00:26:27,100
MEXBEST.

489
00:26:27,100 --> 00:26:29,766
AND THE MINISTRY 
OF AGRICULTURE,

490
00:26:29,766 --> 00:26:33,266
LIVESTOCK, RURAL DEVELOPMENT, 
FISHERIES AND FOOD,

491
00:26:33,266 --> 00:26:35,266
PROUD TO SUPPORT 
"PATI'S MEXICAN TABLE"

492
00:26:35,266 --> 00:26:45,233
ON PUBLIC TELEVISION.