WEBVTT

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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,

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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,

08:37.433 --> 08:40.733 align:start position:20% line:79.33% size:52.5%
TOASTED SESAME SEEDS,
PASILLA CHILIES...

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AND THIS, WHICH IS
XOCONOSTLE.

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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!

08:54.600 --> 08:57.500 align:start position:20% line:84.67% size:45%
[BLENDER WHIRRING]

09:00.166 --> 09:02.433 align:start position:20% line:79.33% size:62.5%
PATI: THEN THE VEGETABLES
GO IN--

09:02.433 --> 09:05.466 align:start position:20% line:79.33% size:60%
CORN, CARROTS, ZUCCHINI,
AND CHAYOTE SQUASH.

09:05.466 --> 09:08.266 align:start position:20% line:79.33% size:50%
ZAHIE: THIS IS READY
IN ABOUT 15, 20 MINUTES.

09:08.266 --> 09:10.133 align:start position:30% line:79.33% size:42.5%
WHAT DO YOU THINK
ABOUT THE SMELL?

09:10.133 --> 09:11.600 align:start position:30% line:84.67% size:22.5%
HA HA HA!

09:11.600 --> 09:12.966 align:start position:30% line:79.33% size:10%
YES.
IT'S SO RICH.

09:12.966 --> 09:15.000 align:start position:20% line:79.33% size:45%
PATI: ZAHIE SERVES
SOUPS AND STEWS

09:15.000 --> 09:18.166 align:start position:20% line:79.33% size:62.5%
AT HER STAND IN THE HEART
OF THIS MODERN MARKET.

09:18.166 --> 09:20.400 align:start position:20% line:84.67% size:50%
[SINGING IN SPANISH]

09:22.933 --> 09:25.433 align:start position:30% line:79.33% size:35%
AND ZAHIE USES
SOME MODERN TECHNIQUES

09:25.433 --> 09:28.433 align:start position:20% line:79.33% size:62.5%
TO KEEP UP WITH THE HIGH,
FAST-PACED DEMAND HERE,

09:28.433 --> 09:33.100 align:start position:10% line:79.33% size:72.5%
BUT HER RECIPES STILL CAPTURE
THE SOUL OF MEXICO'S TRADITIONS.

09:33.100 --> 09:34.933 align:start position:27.5% line:79.33% size:47.5%
I DON'T KNOW IF YOU
AGREE WITH ME,

09:34.933 --> 09:37.600 align:start position:30% line:79.33% size:50%
LIKE SOMETIMES WHERE
PEOPLE TRY TO DO MODERN,

09:37.600 --> 09:39.533 align:start position:40% line:79.33% size:35%
THEY SOMETIMES
LOSE THE SOUL.

09:39.533 --> 09:41.933 align:start position:10% line:79.33% size:47.5%
YOU HAVE TO RESPECT
THE RECIPE FROM...

09:41.933 --> 09:43.733 align:start position:10% line:84.67% size:47.5%
FROM THE BEGINNING,

09:43.733 --> 09:46.566 align:start position:10% line:79.33% size:65%
BECAUSE WE DON'T ONLY HAVE
ONE MEXICAN CUISINE.

09:46.566 --> 09:49.400 align:start position:30% line:79.33% size:42.5%
SO EXACTLY. LIKE,
IF YOU WANT TO INNOVATE,

09:49.400 --> 09:51.766 align:start position:30% line:79.33% size:40%
YOU HAVE TO KNOW
WHERE TO INNOVATE FROM.

09:51.766 --> 09:52.900 align:start position:10% line:84.67% size:25%
OF COURSE.

09:52.900 --> 09:56.433 align:start position:10% line:79.33% size:37.5%
AND YOU HAVE TO
REALLY LIKE TO COOK.

09:56.433 --> 09:59.966 align:start position:10% line:79.33% size:42.5%
OTHERWISE, PEOPLE
WILL FEEL IT IN YOUR STEW.

09:59.966 --> 10:01.166 align:start position:60% line:84.67% size:12.5%
YEAH.

10:01.166 --> 10:03.400 align:start position:20% line:84.67% size:50%
[SINGING IN SPANISH]

10:05.633 --> 10:08.066 align:start position:60% line:84.67% size:22.5%
HA HA HA!

10:08.066 --> 10:11.600 align:start position:30% line:79.33% size:55%
WOW! LOOKING FORWARD--
JOIN ME.

10:11.600 --> 10:13.600 align:start position:40% line:79.33% size:35%
THIS IS ENOUGH
FOR BOTH OF US.

10:13.600 --> 10:14.800 align:start position:20% line:84.67% size:7.5%
OK.

10:18.233 --> 10:22.166 align:start position:10% line:79.33% size:55%
HA HA HA! I'M SO HAPPY
THAT YOU REALLY LIKE IT.

10:22.166 --> 10:24.266 align:start position:30% line:84.67% size:52.5%
IT TASTES VERY MEATY,

10:24.266 --> 10:27.433 align:start position:27.5% line:79.33% size:47.5%
BUT IT ALSO TASTES,
LIKE, LIGHT.

10:27.433 --> 10:29.466 align:start position:10% line:79.33% size:40%
YEAH, BECAUSE OF
THE VEGETABLES.

10:29.466 --> 10:31.933 align:start position:30% line:84.67% size:55%
ZAHIE, I LIKE SHARING,

10:31.933 --> 10:34.266 align:start position:30% line:79.33% size:45%
BUT I THINK YOU'RE
GONNA HAVE TO GET ONE.

10:34.266 --> 10:35.966 align:start position:27.5% line:79.33% size:47.5%
I'M EATING THIS ONE
ON MY OWN.

10:35.966 --> 10:37.600 align:start position:10% line:84.67% size:37.5%
WHAT? HA HA HA!

10:37.600 --> 10:38.933 align:start position:50% line:84.67% size:25%
THANK YOU.

10:38.933 --> 10:41.233 align:start position:10% line:84.67% size:37.5%
OK. I LOVE YOU.

10:44.100 --> 10:47.933 align:start position:22.5% line:10% size:57.5%
PATI: WE ARE GOING FROM
A VERY, VERY TRADITIONAL RECIPE

10:47.933 --> 10:49.933 align:start position:30% line:10% size:40%
TO AN INCREDIBLY
MODERN USE

10:49.933 --> 10:51.733 align:start position:10% line:10% size:75%
OF A DEARLY LOVED INGREDIENT--

10:51.733 --> 10:55.200 align:start position:20% line:10% size:52.5%
THE HIBISCUS FLOWERS,
OR FLORES DE JAMAICA,

10:55.200 --> 10:57.600 align:start position:30% line:79.33% size:35%
WHICH ARE TART
AND PUNCHY.

10:57.600 --> 10:59.766 align:start position:20% line:79.33% size:62.5%
THEY HAVE A SIMILAR TASTE
TO CRANBERRIES.

10:59.766 --> 11:02.433 align:start position:10% line:79.33% size:67.5%
THE ORIGIN--SOME PEOPLE SAY
IT COMES FROM INDIA.

11:02.433 --> 11:05.666 align:start position:10% line:79.33% size:67.5%
SOME PEOPLE SAY THE FLOWERS
COME FROM AFRICA.

11:05.666 --> 11:07.433 align:start position:22.5% line:84.67% size:57.5%
WHEREVER IT COMES FROM,

11:07.433 --> 11:10.633 align:start position:30% line:79.33% size:40%
IT GOT TO MEXICO
BY WAY OF SPAIN,

11:10.633 --> 11:12.933 align:start position:10% line:79.33% size:67.5%
AND IT BECAME AN INCREDIBLY
ENTRENCHED INGREDIENT

11:12.933 --> 11:15.100 align:start position:20% line:84.67% size:47.5%
IN MEXICAN COOKING.

11:15.100 --> 11:18.733 align:start position:17.5% line:79.33% size:52.5%
SO HERE I HAVE FLOUR,
BAKING POWDER, BAKING SODA,

11:18.733 --> 11:20.833 align:start position:22.5% line:84.67% size:57.5%
COCOA POWDER, AND SALT.

11:20.833 --> 11:24.300 align:start position:30% line:79.33% size:42.5%
HERE I'M GOING TO
CRACK 3 EGGS.

11:26.866 --> 11:30.500 align:start position:20% line:79.33% size:50%
AND I'M GOING TO ADD
ONE WHITE...

11:34.400 --> 11:36.466 align:start position:20% line:84.67% size:50%
1 1/4 CUPS OF SUGAR.

11:38.733 --> 11:42.266 align:start position:30% line:79.33% size:42.5%
I'M GOING TO BEAT
THESE EGGS AND THE SUGAR

11:42.266 --> 11:44.433 align:start position:32.5% line:79.33% size:35%
UNTIL THIS MIX
BECOMES FROTHY,

11:44.433 --> 11:47.633 align:start position:10% line:79.33% size:70%
BECAUSE I WANT THESE COOKIES
TO HAVE SOME VOLUME.

11:58.533 --> 12:00.466 align:start position:20% line:84.67% size:62.5%
THIS LOOKS REALLY FROTHY.

12:00.466 --> 12:05.933 align:start position:10% line:79.33% size:75%
AND THEN HERE I HAVE 12 OUNCES
OF SEMISWEET CHOCOLATE

12:05.933 --> 12:09.433 align:start position:27.5% line:79.33% size:45%
THAT I MELTED WITH
4 TABLESPOONS OF BUTTER.

12:09.433 --> 12:12.933 align:start position:20% line:79.33% size:52.5%
THIS IS AN IMPROVISED
BANO MARIA, OR DOUBLE BOILER.

12:12.933 --> 12:15.766 align:start position:30% line:79.33% size:35%
YOU DON'T NEED
ANY SPECIAL EQUIPMENT.

12:15.766 --> 12:18.033 align:start position:20% line:79.33% size:52.5%
I'M GONNA LET IT COOL
FOR JUST A SECOND,

12:18.033 --> 12:20.766 align:start position:22.5% line:79.33% size:57.5%
AND I'M GOING TO ADD IT
INTO THIS MIX

12:20.766 --> 12:24.266 align:start position:20% line:79.33% size:60%
ALONG WITH TWO TEASPOONS
OF VANILLA.

12:24.266 --> 12:29.366 align:start position:20% line:79.33% size:55%
I AM CONSTANTLY TRYING
TO IMPROVE MY RECIPES.

12:29.366 --> 12:31.600 align:start position:30% line:79.33% size:32.5%
IF I'M MAKING
A TRADITIONAL RECIPE,

12:31.600 --> 12:34.600 align:start position:20% line:79.33% size:52.5%
I'M TRYING TO MAKE IT
A MAGIC POTION

12:34.600 --> 12:37.766 align:start position:20% line:79.33% size:50%
SO THAT IT IS REALLY
IRRESISTIBLE

12:37.766 --> 12:41.700 align:start position:22.5% line:79.33% size:47.5%
BUT ALSO THAT IT IS
THE EASIEST TO MAKE.

12:46.200 --> 12:49.666 align:start position:30% line:79.33% size:35%
IT'S GONNA GET
GOOEY-OOEY,

12:49.666 --> 12:52.466 align:start position:20% line:79.33% size:55%
AND WE LOVE GOOEY-OOEY
IN DESSERTS.

12:55.600 --> 12:59.733 align:start position:20% line:79.33% size:62.5%
SO I'M GOING TO BEAT THIS
JUST UNTIL COMBINED.

13:07.900 --> 13:13.766 align:start position:10% line:79.33% size:67.5%
SO NOW I'M GOING TO FOLD IN
MY DRY INGREDIENTS.

13:13.766 --> 13:14.866 align:start position:40% line:84.67% size:10%
MMM!

13:22.100 --> 13:25.600 align:start position:25% line:79.33% size:47.5%
THE USUAL TREATMENT
FOR HIBISCUS FLOWERS IN MEXICO

13:25.600 --> 13:30.666 align:start position:10% line:79.33% size:57.5%
IS TO USE THESE FLOWERS
TO MAKE TEA OR AGUA FRESCA.

13:30.666 --> 13:35.933 align:start position:20% line:79.33% size:62.5%
SO HERE I HAVE TWO OUNCES
OF HIBISCUS FLOWERS

13:35.933 --> 13:39.400 align:start position:27.5% line:79.33% size:32.5%
THAT SIMMERED
IN 6 CUPS OF WATER

13:39.400 --> 13:42.266 align:start position:30% line:79.33% size:40%
AND A HALF A CUP
OF HONEY.

13:42.266 --> 13:45.600 align:start position:12.5% line:79.33% size:77.5%
AND YOU HAVE TO LET THEM SIMMER
UNTIL THEY BECOME

13:45.600 --> 13:49.600 align:start position:30% line:79.33% size:42.5%
COMPLETELY SMOOTH
AND REHYDRATED AND PLUMP.

13:49.600 --> 13:53.166 align:start position:20% line:79.33% size:45%
SO WE ARE GOING TO
USE THE FLOWERS

13:53.166 --> 13:57.733 align:start position:20% line:79.33% size:62.5%
TO BE THE STAR INGREDIENT
OF THIS RECIPE.

14:04.900 --> 14:08.633 align:start position:22.5% line:79.33% size:47.5%
SO NOW I'M GOING TO
LET THIS BATTER REST

14:08.633 --> 14:10.933 align:start position:20% line:79.33% size:47.5%
IN THE REFRIGERATOR
FOR 30 MINUTES,

14:10.933 --> 14:13.066 align:start position:20% line:79.33% size:60%
AND THEN IT'S GONNA MAKE
REALLY NICE

14:13.066 --> 14:16.233 align:start position:22.5% line:84.67% size:57.5%
PUFFY YET THIN COOKIES.

14:24.933 --> 14:28.233 align:start position:30% line:79.33% size:37.5%
IN MEXICO CITY,
A FRIEND OF MINE,

14:28.233 --> 14:31.300 align:start position:10% line:79.33% size:62.5%
CHEF JOSE RAMON CASTILLO,
IS WORKING AT THE FOREFRONT

14:31.300 --> 14:34.833 align:start position:10% line:79.33% size:67.5%
OF FINDING NEW, MODERN WAYS
TO PRODUCE AND CONSUME

14:34.833 --> 14:39.633 align:start position:10% line:79.33% size:80%
ONE OF MEXICO'S MOST TRADITIONAL
INGREDIENTS, CACAO.

14:39.633 --> 14:43.433 align:start position:10% line:79.33% size:70%
AT QUEBO, HE TREATS VISITORS
TO A SENSORY OVERLOAD

14:43.433 --> 14:45.100 align:start position:20% line:84.67% size:60%
OF CHOCOLATE INVENTIONS.

14:45.100 --> 14:46.366 align:start position:20% line:84.67% size:20%
JOSE RA,

14:46.366 --> 14:48.933 align:start position:10% line:79.33% size:42.5%
I'VE BEEN CRAVING
YOUR CHAPATA,

14:48.933 --> 14:50.600 align:start position:10% line:79.33% size:52.5%
AND I'VE BEEN CRAVING
YOUR CHOCOLATES.

14:50.600 --> 14:51.866 align:start position:60% line:84.67% size:7.5%
OK.

14:51.866 --> 14:55.333 align:start position:10% line:79.33% size:72.5%
PATI: HIS CHOCOLATE CREATIONS
PROVE THAT THE SECRET

14:55.333 --> 14:56.966 align:start position:20% line:84.67% size:52.5%
IS IN THE SIMPLICITY.

15:07.433 --> 15:10.100 align:start position:30% line:79.33% size:40%
CHEF CASTILLO IS
TOO MODEST TO SAY THIS,

15:10.100 --> 15:13.466 align:start position:17.5% line:79.33% size:60%
BUT HE'S KNOWN AS ONE OF
THE MOST CREATIVE CHOCOLATIERS

15:13.466 --> 15:15.933 align:start position:30% line:84.67% size:42.5%
IN ALL OF MEXICO.

15:15.933 --> 15:19.433 align:start position:20% line:79.33% size:60%
AS A MASTER CHOCOLATIER,
HIS PASSION FOR CACAO

15:19.433 --> 15:21.133 align:start position:32.5% line:79.33% size:30%
DOESN'T STOP
IN THE KITCHEN.

15:21.133 --> 15:25.600 align:start position:10% line:79.33% size:75%
HE HAS SPENT YEARS RESEARCHING
MEXICO'S PRIZED CACAO PLANT.

15:25.600 --> 15:28.733 align:start position:25% line:79.33% size:40%
HE EVEN PRODUCED
A DOCUMENTARY ON THE SUBJECT.

15:28.733 --> 15:31.600 align:start position:10% line:79.33% size:67.5%
AT QUEBO, HE USES CHOCOLATE
TO REDEFINE

15:31.600 --> 15:34.266 align:start position:30% line:79.33% size:32.5%
THE VERY IDEA
OF A CHOCOLATE DRINK.

15:34.266 --> 15:35.933 align:start position:42.5% line:79.33% size:42.5%
CASTILLO: THIS IS
A...THE SWEET ONE.

15:35.933 --> 15:37.433 align:start position:40% line:79.33% size:27.5%
IT'S, LIKE,
THE NORMAL, OK?

15:37.433 --> 15:39.100 align:start position:10% line:79.33% size:25%
THE NORMAL
MEXICAN CHOCOLATE?

15:39.100 --> 15:40.200 align:start position:60% line:84.67% size:20%
CORRECT.

15:40.200 --> 15:42.933 align:start position:52.5% line:79.33% size:37.5%
AND IT'S WATER,
COCOA, CORN,

15:42.933 --> 15:44.933 align:start position:50% line:79.33% size:40%
AND A LITTLE BIT
OF SUGAR.

15:44.933 --> 15:46.766 align:start position:10% line:74% size:45%
HACEMOS UN CHEERS?
YEAH, CORRECT.

15:46.766 --> 15:48.766 align:start position:10% line:79.33% size:25%
QUE GUSTO,
JOSE RA.

15:48.766 --> 15:50.000 align:start position:60% line:84.67% size:20%
GRACIAS.

15:52.200 --> 15:53.600 align:start position:10% line:84.67% size:55%
MMM! SUPER REFRESHING.

15:53.600 --> 15:55.266 align:start position:50% line:84.67% size:35%
YEAH. CORRECT.

15:55.266 --> 15:57.433 align:start position:20% line:79.33% size:42.5%
PATI: CACAO TREES
ARE A DELICATE PLANT,

15:57.433 --> 16:01.300 align:start position:10% line:79.33% size:67.5%
BUT THEY THRIVE IN THE HOT,
RAINY, TROPICAL CLIMATE

16:01.300 --> 16:02.966 align:start position:32.5% line:79.33% size:27.5%
OF MEXICO'S
SOUTHEASTERN REGION.

16:02.966 --> 16:04.766 align:start position:40% line:79.33% size:22.5%
THE FRUIT
OF THE CACAO TREE

16:04.766 --> 16:08.000 align:start position:10% line:79.33% size:80%
IS THIS BIG, FOOTBALL-SHAPED POD
YOU ARE LOOKING AT.

16:08.000 --> 16:11.466 align:start position:10% line:79.33% size:80%
THE PROCESS OF GETTING CHOCOLATE
FROM THE BEANS OF THE CACAO POD

16:11.466 --> 16:15.766 align:start position:10% line:79.33% size:75%
IS A TRADITION THAT DATES BACK
MORE THAN 1,000 YEARS.

16:15.766 --> 16:18.933 align:start position:20% line:79.33% size:62.5%
THE MAYANS AND THE AZTECS
REVERED CACAO SO MUCH

16:18.933 --> 16:21.433 align:start position:20% line:79.33% size:62.5%
THAT THE BEANS WERE OFTEN
USED AS CURRENCY.

16:21.433 --> 16:24.600 align:start position:20% line:79.33% size:62.5%
CHEF CASTILLO PAYS HOMAGE
TO THIS HISTORY

16:24.600 --> 16:28.033 align:start position:20% line:79.33% size:50%
WITH EACH ONE OF HIS
DELICIOUS CREATIONS.

16:28.033 --> 16:32.966 align:start position:10% line:79.33% size:60%
SO THIS IS THE CHOCOLATE
THAT MONTEZUMA USED TO HAVE?

16:32.966 --> 16:34.966 align:start position:30% line:79.33% size:57.5%
YEAH, CORRECT. YOU HAVE
CHILI IN THE INSIDE,

16:34.966 --> 16:36.266 align:start position:30% line:84.67% size:52.5%
A LITTLE BIT OF CORN.

16:36.266 --> 16:37.433 align:start position:10% line:79.33% size:27.5%
WHICH CHILI
DO YOU USE?

16:37.433 --> 16:38.533 align:start position:50% line:84.67% size:37.5%
CHILI DE ARBOL.

16:38.533 --> 16:39.533 align:start position:10% line:84.67% size:35%
SO IT'S SPICY.

16:39.533 --> 16:40.666 align:start position:40% line:84.67% size:42.5%
YEAH, IT'S SPICY.

16:40.666 --> 16:43.800 align:start position:30% line:79.33% size:57.5%
IT HAS TO BE SPICY HERE
BUT NOT IN YOUR MOUTH.

16:43.800 --> 16:45.133 align:start position:10% line:84.67% size:57.5%
THAT IS SO INTERESTING.

16:46.600 --> 16:49.600 align:start position:10% line:84.67% size:57.5%
MMM! I FEEL IT IN MY...

16:49.600 --> 16:50.766 align:start position:20% line:84.67% size:12.5%
YEAH.

16:50.766 --> 16:52.266 align:start position:35% line:79.33% size:30%
THEY USED TO
DRINK IT

16:52.266 --> 16:53.766 align:start position:40% line:79.33% size:42.5%
WHEN IT'S REALLY,
REALLY COLD

16:53.766 --> 16:55.266 align:start position:30% line:79.33% size:57.5%
BECAUSE THE TEMPERATURE
OF YOUR BODY

16:55.266 --> 16:56.600 align:start position:30% line:84.67% size:55%
WITH THE CHILI GOES...

16:56.600 --> 16:58.200 align:start position:10% line:79.33% size:45%
YEAH. IT WARMS UP.
YEAH, CORRECT.

16:58.200 --> 17:01.933 align:start position:10% line:79.33% size:75%
PATI: JOSE IS ALWAYS COMING UP
WITH NEW, INTERESTING WAYS

17:01.933 --> 17:04.433 align:start position:17.5% line:79.33% size:60%
TO INCORPORATE CHOCOLATE
INTO OTHERWISE NORMAL RECIPES.

17:04.433 --> 17:07.933 align:start position:20% line:79.33% size:47.5%
TAKE, FOR INSTANCE,
HIS QUESO OAXACA,

17:07.933 --> 17:10.700 align:start position:27.5% line:79.33% size:35%
LETTUCE, BEAN,
AND TURKEY SANDWICH.

17:10.700 --> 17:12.933 align:start position:10% line:79.33% size:27.5%
STOP. STOP.
WAIT. WAIT. WAIT. REWIND.

17:12.933 --> 17:16.266 align:start position:10% line:79.33% size:40%
SO IN THE BREAD,
IT HAS CACAO PASTE,

17:16.266 --> 17:18.433 align:start position:10% line:79.33% size:32.5%
CACAO BUTTER,
AND WHITE TRUFFLE?

17:18.433 --> 17:20.066 align:start position:40% line:84.67% size:45%
WHITE OIL TRUFFLE.

17:22.933 --> 17:24.933 align:start position:20% line:84.67% size:10%
MMM!

17:24.933 --> 17:26.166 align:start position:10% line:84.67% size:47.5%
THIS IS INCREDIBLE.

17:26.166 --> 17:27.833 align:start position:10% line:84.67% size:42.5%
NOT SWEET AT ALL,

17:27.833 --> 17:31.266 align:start position:10% line:79.33% size:47.5%
BUT IT HAS THE NICE
DEEP BITTER TASTE

17:31.266 --> 17:32.933 align:start position:10% line:84.67% size:45%
OF THE CACAO NIBS.

17:32.933 --> 17:35.600 align:start position:10% line:79.33% size:65%
IT'S...IT'S...IT'S SIMILAR
TO COFFEE IN A WAY.

17:35.600 --> 17:36.700 align:start position:60% line:84.67% size:12.5%
YEAH.

17:36.700 --> 17:38.766 align:start position:10% line:79.33% size:42.5%
WHEN YOU SIT WITH
A MASTER CHOCOLATIER,

17:38.766 --> 17:41.133 align:start position:10% line:79.33% size:60%
YOU KNOW YOUR TASTE BUDS
ARE IN FOR A TREAT.

17:41.133 --> 17:44.433 align:start position:10% line:79.33% size:35%
MMM! YOU GUYS,
THIS IS SO GOOD.

17:44.433 --> 17:48.000 align:start position:10% line:79.33% size:70%
PATI: AND CHEF CASTILLO USES
INDIGENOUS FRUITS AND FLAVORS

17:48.000 --> 17:50.666 align:start position:40% line:79.33% size:22.5%
TO INFUSE
HIS DELICATE CHOCOLATE,

17:50.666 --> 17:54.100 align:start position:22.5% line:79.33% size:40%
MAKING EACH BITE
A TRULY MEXICAN EXPERIENCE.

17:54.100 --> 17:55.766 align:start position:10% line:79.33% size:45%
SO WHITE CHOCOLATE
AND JAMAICA?

17:55.766 --> 17:56.733 align:start position:60% line:84.67% size:20%
JAMAICA.

17:58.966 --> 18:00.266 align:start position:20% line:84.67% size:10%
MMM!

18:00.266 --> 18:01.433 align:start position:10% line:84.67% size:32.5%
SUPER PUNCHY.

18:01.433 --> 18:02.466 align:start position:60% line:84.67% size:12.5%
YEAH.

18:02.466 --> 18:04.333 align:start position:10% line:79.33% size:40%
AND I HAVE TO BE
HONEST WITH YOU.

18:04.333 --> 18:06.433 align:start position:10% line:79.33% size:37.5%
I USUALLY DON'T
LIKE WHITE CHOCOLATE.

18:06.433 --> 18:07.766 align:start position:50% line:84.67% size:25%
YEAH? WHY?

18:07.766 --> 18:10.100 align:start position:10% line:79.33% size:42.5%
BECAUSE I FIND IT
TOO SWEET.

18:10.100 --> 18:12.933 align:start position:10% line:79.33% size:27.5%
BUT HERE...
IT'S CRAZY GOOD.

18:12.933 --> 18:15.266 align:start position:20% line:79.33% size:37.5%
PATI: OF COURSE
I ENJOY ANY CHANCE

18:15.266 --> 18:17.600 align:start position:30% line:79.33% size:25%
TO TRY NEW
AND DELICIOUS FOOD,

18:17.600 --> 18:20.933 align:start position:10% line:79.33% size:65%
BUT WHAT REALLY EXCITES ME
IS MEETING MEXICANS

18:20.933 --> 18:24.100 align:start position:20% line:79.33% size:60%
WHO ARE PASSIONATE ABOUT
IMPROVING AND INNOVATING

18:24.100 --> 18:27.100 align:start position:30% line:79.33% size:32.5%
OUR BEAUTIFUL
CULINARY TRADITIONS.

18:27.100 --> 18:28.766 align:start position:40% line:79.33% size:35%
WHEN I USED TO
LIVE IN EUROPE,

18:28.766 --> 18:30.600 align:start position:40% line:79.33% size:35%
THE THING THAT
I REALLY LEARNED

18:30.600 --> 18:32.433 align:start position:40% line:79.33% size:40%
WAS THE WAY THAT
THE EUROPEAN GUYS

18:32.433 --> 18:33.833 align:start position:40% line:84.67% size:45%
LOVES HIS PRODUCT.

18:33.833 --> 18:36.400 align:start position:40% line:74% size:42.5%
YOU KNOW, YOU CAN
GO TO A FRENCH GUY
AND YOU CAN SAY

18:36.400 --> 18:38.100 align:start position:40% line:79.33% size:40%
HOW THE CABERNET
SAUVIGNON, SAY,

18:38.100 --> 18:40.266 align:start position:30% line:79.33% size:50%
IT'S, LIKE, THE BEST
WINE IN ALL THE WORLD,

18:40.266 --> 18:41.933 align:start position:25% line:79.33% size:32.5%
AND THEY SAY,
"IT'S THE ONLY ONE."

18:41.933 --> 18:42.933 align:start position:20% line:84.67% size:25%
OH, RIGHT.

18:42.933 --> 18:44.766 align:start position:25% line:79.33% size:50%
WHY IN LATIN AMERICA
WE DON'T HAVE

18:44.766 --> 18:45.900 align:start position:30% line:84.67% size:55%
THAT TYPE OF THINKING?

18:45.900 --> 18:48.333 align:start position:30% line:79.33% size:57.5%
WE HAVE ONE OF THE BEST
BEANS IN ALL THE WORLD,

18:48.333 --> 18:49.933 align:start position:30% line:79.33% size:40%
AND WE ARE PROUD
OF THAT.

18:49.933 --> 18:52.600 align:start position:20% line:79.33% size:55%
PATI: THERE IS ROMANCE
IN TRADITION,

18:52.600 --> 18:54.400 align:start position:20% line:79.33% size:55%
BUT MODERN INNOVATIONS
CAN IMPROVE ANYTHING,

18:54.400 --> 18:56.500 align:start position:32.5% line:84.67% size:37.5%
EVEN CHOCOLATE.

18:56.500 --> 18:58.266 align:start position:10% line:84.67% size:55%
JOSE RA, WHAT A TREAT.

18:58.266 --> 18:59.766 align:start position:30% line:79.33% size:35%
OH, THANK YOU.
THANK YOU FOR COMING.

18:59.766 --> 19:01.233 align:start position:10% line:79.33% size:22.5%
THANK YOU
FOR HAVING ME.

19:08.066 --> 19:11.266 align:start position:20% line:79.33% size:50%
SO WE'RE GONNA CHECK
THE MOLE DE OLLA.

19:11.266 --> 19:14.600 align:start position:20% line:79.33% size:55%
IT'S BEEN A LITTLE BIT
OVER AN HOUR,

19:14.600 --> 19:18.566 align:start position:12.5% line:79.33% size:62.5%
AND IT'S LOOKING PERFECT,
JUST WHERE IT NEEDS TO BE.

19:18.566 --> 19:21.700 align:start position:20% line:79.33% size:55%
I'M REMOVING THE ONION
AND THE GARLIC.

19:26.933 --> 19:29.666 align:start position:20% line:79.33% size:50%
AND NOW I'M GOING TO
ADD THE SAUCE

19:29.666 --> 19:32.600 align:start position:22.5% line:79.33% size:57.5%
THAT HAS THOSE MILLIONS
OF FLAVORS IN IT.

19:32.600 --> 19:33.833 align:start position:40% line:84.67% size:10%
MMM!

19:35.833 --> 19:40.266 align:start position:17.5% line:79.33% size:60%
WHAT WE HAVE HERE NOW IS
THE BASE FOR THE MOLE DE OLLA.

19:40.266 --> 19:42.333 align:start position:20% line:79.33% size:37.5%
YOU CAN SEE HOW
THE COLOR CHANGED.

19:42.333 --> 19:47.700 align:start position:25% line:79.33% size:52.5%
SO BEAUTIFUL AND RICH
AND WITH THAT REDDISH-BROWN HUE.

19:47.700 --> 19:50.600 align:start position:10% line:79.33% size:62.5%
AFTER IT HAS HAD A CHANCE
TO SIMMER FOR A FEW MINUTES,

19:50.600 --> 19:52.933 align:start position:32.5% line:79.33% size:25%
THEN I ADD
THE VEGETABLES.

19:59.033 --> 20:00.933 align:start position:20% line:79.33% size:52.5%
DO YOU SEE HOW PRETTY
THIS LOOKS?

20:00.933 --> 20:02.933 align:start position:20% line:79.33% size:37.5%
BECAUSE WE HAVE
ALL THOSE VEGGIES,

20:02.933 --> 20:07.366 align:start position:12.5% line:79.33% size:77.5%
AND THEY'RE STARTING TO COOK IN
THAT INCREDIBLY FLAVORFUL BROTH.

20:07.366 --> 20:10.333 align:start position:20% line:84.67% size:50%
IT'S A ONE-POT MEAL,

20:10.333 --> 20:12.433 align:start position:20% line:79.33% size:47.5%
BUT IT'S A ONE-PART
PARTY MEAL,

20:12.433 --> 20:16.333 align:start position:10% line:79.33% size:70%
AND IT IS SO HEARTY AND SUCH
AN EXPERIENCE WHEN YOU EAT IT.

20:16.333 --> 20:19.566 align:start position:20% line:79.33% size:62.5%
NOW IT JUST NEEDS TO COOK
FOR 10 MORE MINUTES.

20:21.666 --> 20:24.866 align:start position:20% line:79.33% size:62.5%
I HAVE MY HIBISCUS FLOWER
AND CHOCOLATE BATTER

20:24.866 --> 20:27.933 align:start position:25% line:79.33% size:52.5%
THAT HAS BEEN SITTING
IN THE FRIDGE FOR HALF AN HOUR.

20:27.933 --> 20:29.600 align:start position:20% line:84.67% size:45%
AND IF YOU ASK ME,

20:29.600 --> 20:32.100 align:start position:22.5% line:79.33% size:52.5%
I THINK THIS WOULD BE
THE END OF THE RECIPE.

20:32.100 --> 20:34.466 align:start position:20% line:79.33% size:47.5%
I COULD JUST EAT IT
LIKE A MOUSSE.

20:34.466 --> 20:37.166 align:start position:20% line:84.67% size:47.5%
LOOK AT THE BATTER.

20:37.166 --> 20:39.100 align:start position:40% line:84.67% size:22.5%
GORGEOUS.

20:39.100 --> 20:41.600 align:start position:30% line:79.33% size:35%
I LOVE COOKING
WITH MY BOYS,

20:41.600 --> 20:45.266 align:start position:10% line:79.33% size:65%
AND I THINK WHAT THEY LOVE
MAKING THE MOST IS DESSERTS.

20:45.266 --> 20:48.266 align:start position:20% line:79.33% size:55%
BUT I SOMETIMES PREFER
TO BAKE ON MY OWN

20:48.266 --> 20:51.333 align:start position:10% line:79.33% size:72.5%
BECAUSE THEY LOVE THE PROCESS
AND THE INGREDIENTS SO MUCH,

20:51.333 --> 20:53.933 align:start position:20% line:79.33% size:50%
THEY WOULD BE EATING
ALL OF THIS BATTER

20:53.933 --> 20:55.300 align:start position:20% line:84.67% size:55%
RIGHT OUT OF THE BOWL.

20:55.300 --> 20:58.900 align:start position:22.5% line:79.33% size:42.5%
BUT THE TRUTH IS,
WHEN I MAKE THEM ON MY OWN,

20:58.900 --> 21:01.466 align:start position:20% line:79.33% size:37.5%
I END UP EATING
THE BATTER AS WELL.

21:01.466 --> 21:04.166 align:start position:30% line:79.33% size:37.5%
SO I KNOW WHERE
THEY GET IT FROM.

21:04.166 --> 21:06.633 align:start position:22.5% line:84.67% size:57.5%
THAT SHOULD DO FOR NOW.

21:06.633 --> 21:08.266 align:start position:22.5% line:84.67% size:57.5%
I HAVE THE OVEN AT 350,

21:08.266 --> 21:11.900 align:start position:10% line:79.33% size:70%
AND THE COOKIES ARE GONNA GO
IN THERE FOR 10 TO 12 MINUTES.

21:17.433 --> 21:20.033 align:start position:20% line:79.33% size:55%
SO I HAVE A WHOLE MEAL
GOING ON HERE,

21:20.033 --> 21:21.766 align:start position:20% line:79.33% size:45%
AND THE LAST THING
I'M GOING TO PREPARE

21:21.766 --> 21:23.433 align:start position:20% line:84.67% size:52.5%
IS A SUPER FUN SALAD.

21:23.433 --> 21:26.633 align:start position:12.5% line:79.33% size:77.5%
THE FIRST THING I'M GOING TO DO
IS ONE OF ITS TOPPINGS.

21:26.633 --> 21:30.933 align:start position:10% line:79.33% size:57.5%
I'VE TOASTED 1 1/2 CUPS
OF PEPITAS, OR PUMPKIN SEEDS.

21:30.933 --> 21:34.433 align:start position:10% line:79.33% size:65%
AND I'M GOING TO TOSS THEM
IN A SWEET AND SAVORY MIXTURE

21:34.433 --> 21:37.900 align:start position:30% line:79.33% size:40%
OF PIQUIN CHILI,
SUGAR, AND SALT.

21:43.266 --> 21:46.233 align:start position:20% line:84.67% size:50%
AND THIS FUN GARNISH

21:46.233 --> 21:49.233 align:start position:20% line:79.33% size:52.5%
IS GOING TO BE ON TOP
OF OUR SALAD.

21:49.233 --> 21:52.266 align:start position:40% line:84.67% size:10%
MMM!

21:52.266 --> 21:53.766 align:start position:30% line:84.67% size:32.5%
THE DRESSING.

21:53.766 --> 21:57.000 align:start position:10% line:84.67% size:72.5%
YES, WE ARE USING AVOCADOS...

21:57.000 --> 22:01.200 align:start position:10% line:84.67% size:65%
[WOMAN SINGING IN SPANISH]

22:01.200 --> 22:03.933 align:start position:20% line:84.67% size:52.5%
A HALF A CUP OF MILK,

22:03.933 --> 22:07.300 align:start position:30% line:79.33% size:30%
A HALF A CUP
OF MEXICAN CREAM.

22:09.433 --> 22:12.466 align:start position:32.5% line:79.33% size:37.5%
IT'S JUST TANGY
AND SALTY...

22:13.600 --> 22:14.933 align:start position:30% line:84.67% size:42.5%
AND SO DELICIOUS.

22:20.200 --> 22:23.700 align:start position:20% line:84.67% size:52.5%
SOME SALT AND PEPPER.

22:23.700 --> 22:25.133 align:start position:32.5% line:79.33% size:37.5%
AND THEN YOU'RE
GOING TO PUREE

22:25.133 --> 22:27.000 align:start position:30% line:79.33% size:27.5%
UNTIL IT IS
COMPLETELY SMOOTH.

22:27.000 --> 22:29.133 align:start position:20% line:84.67% size:45%
[BLENDER WHIRRING]

22:34.600 --> 22:37.900 align:start position:20% line:79.33% size:40%
I HAVE TWO HEADS
OF BOSTON LETTUCE.

22:41.866 --> 22:45.866 align:start position:32.5% line:79.33% size:37.5%
MMM! AND I LOVE
HAVING SALADS

22:45.866 --> 22:48.200 align:start position:40% line:79.33% size:22.5%
THAT HAVE
CREAMY DRESSINGS.

22:48.200 --> 22:52.500 align:start position:10% line:79.33% size:62.5%
IT'S SUCH A NICE CONTRAST
TO THE FRESH, CRUNCHY LEAVES.

22:52.500 --> 22:57.733 align:start position:10% line:79.33% size:60%
THE PEPITAS THAT WE MADE
WE'RE GONNA SPRINKLE ON TOP.

22:57.733 --> 23:00.600 align:start position:22.5% line:79.33% size:57.5%
AND THEN THE LAST THING
I'M GOING TO ADD

23:00.600 --> 23:03.633 align:start position:10% line:84.67% size:65%
IS SOME CANDIED PINEAPPLE.

23:07.533 --> 23:10.100 align:start position:20% line:79.33% size:50%
NOW MY FAVORITE PART
OF THE DAY,

23:10.100 --> 23:13.266 align:start position:20% line:84.67% size:52.5%
BECAUSE I GET TO EAT.

23:21.266 --> 23:22.933 align:start position:40% line:84.67% size:15%
MMM...

23:22.933 --> 23:26.933 align:start position:12.5% line:79.33% size:77.5%
THIS HAS THE FRESH AND DELICATE
AND ALMOST SWEET LETTUCE

23:26.933 --> 23:31.800 align:start position:10% line:79.33% size:75%
WHICH IS ENTIRELY COVERED WITH
THIS CREAMY AVOCADO DRESSING,

23:31.800 --> 23:34.566 align:start position:27.5% line:79.33% size:47.5%
AND THEN IT HAS ALL
THE CRUNCHY PUMPKIN SEEDS

23:34.566 --> 23:36.100 align:start position:10% line:79.33% size:70%
THAT ARE A LITTLE BIT SPICY,
A LITTLE BIT SWEET,

23:36.100 --> 23:37.466 align:start position:20% line:79.33% size:52.5%
AND LITTLE BIT SALTY,
AND THEN,

23:37.466 --> 23:41.666 align:start position:17.5% line:79.33% size:50%
YOU MUNCH ON A PIECE
OF THAT CANDIED PINEAPPLE.

23:41.666 --> 23:43.900 align:start position:30% line:84.67% size:32.5%
I MEAN...MMM!

23:45.566 --> 23:47.600 align:start position:27.5% line:79.33% size:30%
I KNOW I SAY
EVERYTHING IS GOOD,

23:47.600 --> 23:49.033 align:start position:20% line:79.33% size:45%
BUT, LIKE, THIS IS
PHENOMENAL.

23:52.166 --> 23:54.000 align:start position:40% line:84.67% size:10%
MMM!

23:54.000 --> 23:56.000 align:start position:20% line:84.67% size:47.5%
THIS LOOKS SO GOOD!

23:56.000 --> 23:59.233 align:start position:17.5% line:79.33% size:50%
IT MAKES ME SO HAPPY
TO HAVE THIS FOOD AT HOME.

24:03.933 --> 24:08.233 align:start position:10% line:84.67% size:72.5%
THIS IS MEXICAN COMFORT FOOD.

24:10.600 --> 24:16.000 align:start position:10% line:79.33% size:72.5%
WE'RE GONNA ADD ANOTHER LAYER
OF COLOR AND CONTRAST.

24:28.600 --> 24:29.833 align:start position:40% line:84.67% size:10%
MMM!

24:29.833 --> 24:32.266 align:start position:20% line:84.67% size:55%
THE MEAT IS SO TENDER.

24:32.266 --> 24:35.633 align:start position:20% line:79.33% size:45%
THE VEGETABLES ARE
STILL NICE AND CRISP.

24:35.633 --> 24:38.266 align:start position:30% line:79.33% size:42.5%
THE BROTH IS RICH
AND COMFORTING,

24:38.266 --> 24:40.766 align:start position:20% line:79.33% size:50%
AND IT FEELS SO GOOD
AS YOU SWALLOW IT.

24:48.100 --> 24:49.933 align:start position:42.5% line:84.67% size:17.5%
MM-HMM!

24:49.933 --> 24:51.933 align:start position:40% line:84.67% size:10%
MMM!

24:51.933 --> 24:53.400 align:start position:20% line:84.67% size:42.5%
VERY CHOCOLATELY,

24:53.400 --> 24:58.933 align:start position:22.5% line:79.33% size:40%
BUT THEN YOU GET
THAT NICE CHEWY, TART BITE

24:58.933 --> 25:00.933 align:start position:20% line:84.67% size:45%
FROM THE HIBISCUS.

25:00.933 --> 25:03.766 align:start position:20% line:84.67% size:47.5%
SUCH A COMBINATION.

25:03.766 --> 25:05.766 align:start position:40% line:10% size:10%
MMM!

25:05.766 --> 25:08.266 align:start position:22.5% line:10% size:57.5%
WITH A VERY TRADITIONAL
MOLE DE OLLA

25:08.266 --> 25:11.266 align:start position:20% line:10% size:55%
AND THIS FUNKY AND FUN
MODERN SALAD

25:11.266 --> 25:14.266 align:start position:20% line:10% size:62.5%
AND THIS EXPERIMENTAL USE
OF HIBISCUS FLOWERS

25:14.266 --> 25:16.100 align:start position:20% line:10% size:60%
IN MY CHOCOLATE COOKIES,

25:16.100 --> 25:18.933 align:start position:20% line:10% size:45%
I MADE AN ECLECTIC
BUT SUCCESSFUL MIX

25:18.933 --> 25:22.933 align:start position:20% line:10% size:62.5%
OF MODERN AND TRADITIONAL
IN MY KITCHEN.

25:22.933 --> 25:24.400 align:start position:40% line:10% size:20%
SO GOOD.

25:38.100 --> 25:42.433 align:start position:10% line:10% size:70%
FOR RECIPES AND INFORMATION,
VISIT patismexicantable.com

25:42.433 --> 25:45.433 align:start position:35% line:10% size:32.5%
OR GET SOCIAL
ON TWITTER AND FACEBOOK

25:45.433 --> 25:46.933 align:start position:30% line:10% size:30%
@PatiJinich.

25:46.933 --> 25:48.433 align:start position:35% line:10% size:25%
ANNOUNCER:
"PATI'S MEXICAN TABLE"

25:48.433 --> 25:50.233 align:start position:20% line:10% size:55%
IS MADE POSSIBLE BY...

25:54.866 --> 25:58.233 align:start position:20% line:10% size:45%
WOMAN: GUANAJUATO,
LIVE IT TO BELIEVE IT.

25:58.233 --> 26:01.100 align:start position:27.5% line:79.33% size:32.5%
MAN: LAMORENA
CHILIES AND SAUCES,

26:01.100 --> 26:03.266 align:start position:20% line:84.67% size:62.5%
AUTHENTIC MEXICAN FLAVOR.

26:03.266 --> 26:06.600 align:start position:22.5% line:79.33% size:50%
WOMAN: BIMBO, MAKERS
OF SLICED BREADS, BUNS,

26:06.600 --> 26:08.233 align:start position:20% line:84.67% size:55%
AND SWEET BAKED GOODS.

26:08.233 --> 26:11.066 align:start position:30% line:84.67% size:22.5%
[HUMMING]

26:11.066 --> 26:12.866 align:start position:30% line:84.67% size:25%
[APPLAUSE]

26:12.866 --> 26:15.366 align:start position:12.5% line:79.33% size:77.5%
WOMAN: PREPARE THEM TO BE GREAT
WHEN THEY GROW UP.

26:15.366 --> 26:18.266 align:start position:30% line:79.33% size:40%
GOYA CHICK PEAS,
PART OF A HEALTHY DIET.

26:19.766 --> 26:23.600 align:start position:35% line:79.33% size:30%
THE NATIONAL
AGRICULTURAL COUNCIL...

26:23.600 --> 26:27.100 align:start position:40% line:84.67% size:20%
MEXBEST.

26:27.100 --> 26:29.766 align:start position:30% line:79.33% size:40%
AND THE MINISTRY
OF AGRICULTURE,

26:29.766 --> 26:33.266 align:start position:10% line:79.33% size:72.5%
LIVESTOCK, RURAL DEVELOPMENT,
FISHERIES AND FOOD,

26:33.266 --> 26:35.266 align:start position:27.5% line:79.33% size:40%
PROUD TO SUPPORT
"PATI'S MEXICAN TABLE"

26:35.266 --> 26:45.233 align:start position:20% line:84.67% size:52.5%
ON PUBLIC TELEVISION.