WEBVTT

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WAIT, WAIT, WAIT. YOU GUYS
HAVE TO LISTEN TO THIS.

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[CRUNCHING SOUNDS]
OOH...

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YOU KNOW HOW EVERY FAMILY
HAS THOSE RECIPES

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THAT ARE ALWAYS A HIT...

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MMM!

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THE GO-TO FAVORITES
THAT EVERYONE IN THE HOUSE

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CAN ALWAYS AGREE ON?

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WELL, IN MY FAMILY,
WE HAVE 3 RECIPES

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THAT ARE MORE
THAN JUST CROWD-PLEASERS.

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THEY'RE A LOT OF FUN
TO MAKE, TOO.

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MMM!

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TODAY WE'RE MAKING DRUNKEN RICE
WITH CHICKEN AND VEGETABLES,

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A SUPER-SIMPLE
AND SUPER-DELICIOUS

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3-LAYER MERINGUE CAKE
WITH STRAWBERRIES.

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IT'S LOOKING GOOD
OR WHAT?

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AND POBLANOS, CHEESE,
FLOUR, FRYER.

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THAT'S RIGHT.
CHILI RELLENOS,

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A GUARANTEED HIT
AT ANY DINNER TABLE.

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BOY:
IT'S REALLY GOOD.

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THESE ARE MY 3 BOYS.

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THESE ARE 3
OF THEIR FAVORITES.

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AND BECAUSE TODAY IS ALL ABOUT
FOOD AND FAMILY,

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I'LL CATCH UP WITH MY MOM
AND MY SISTER SHARON

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AT ONE OF OUR FAVORITE
RESTAURANTS IN MEXICO CITY.

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SHE JUST STOLE
ALL THE SQUASH BLOSSOMS.

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IT'S FOR ME.

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I KNOW I SAY THIS
ALL THE TIME,

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BUT IN MY FAMILY,
THE BEST MOMENTS

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ALMOST ALWAYS HAPPEN
AROUND FOOD AT THE TABLE.

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[LAUGHING]

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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 GOOD.

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MAN: LAMORENA CHILES
AND SAUCES,

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AUTHENTIC MEXICAN FLAVOR.

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WOMAN: GUANAJUATO,
LIVE IT TO BELIEVE IT.

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[THEME MUSIC PLAYING]

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I LOVE COOKING.

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I LOVE EXPLORING NEW RECIPES
AND NEW INGREDIENTS,

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BUT I THINK FEW THINGS
MAKE ME HAPPIER

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THAN COOKING FOR MY FAMILY
AND MAKING THEM THEIR FAVORITES.

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TODAY I AM MAKING SOME
OF MY FAMILY'S FAVORITES

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TO SHARE THEM WITH YOU.

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MAYBE THEY'LL BECOME
YOUR FAVORITES, TOO.

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AND WE'RE STARTING
WITH A DESSERT

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THAT MY BOYS
GO CRAZY FOR--

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A 3-LAYER MERINGUE CAKE WITH
STRAWBERRIES AND WHIPPED CREAM.

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SO I HAVE 7 EGGS HERE,
AND I'M SEPARATING

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THE EGG WHITES
FROM THE EGG YOLKS.

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I'M GOING TO BEAT
THESE EGG WHITES

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WITH ONE TEASPOON
OF FRESH-SQUEEZED LIME JUICE,

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WHICH IS GOING TO MAKE
MY MERINGUE SO GLOSSY,

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PLUS IT'S GONNA GIVE IT
THAT NICE FRESH TASTE.

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BEAT THESE UNTIL FROTHY.

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[MIXER WHIRRING]

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ADD 1 1/4 CUPS OF SUGAR.

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BEATING THESE EGG WHITES UNTIL
THEY ARE COMPLETELY GLOSSY.

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THEY'RE GOING TO LOOK
LIKE MERINGUE.

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I'M GOING TO MAKE
4 ROUNDS.

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THE MERINGUE IS SUPER-READY.

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YOU CAN SEE
HOW PRETTY IT IS.

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I THINK SO MANY OF THE FAVORITES
THAT I'M MAKING TODAY,

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PEOPLE TEND TO BE
INTIMIDATED,

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AND I THINK
IT'S EASY THINGS

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THAT USE BASIC TECHNIQUES

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THAT YOU JUST HAVE TO
LEARN TO DO ONCE,

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AND THEN IT'S NO PROBLEM.

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MMM! MMM! HAPPY
AS THAT HAPPY FACE.

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I'M GOING TO ADD
TWO TABLESPOONS OF CORN STARCH.

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AND THEN JUST GOING TO
FOLD IT SOFTLY.

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OK. SO JUST 4 INGREDIENTS
IN HERE.

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WHEN I WAS A LITTLE GIRL
GROWING UP IN MEXICO CITY,

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WE USED TO GO TO ELIZONDO,
WHICH IS A BIG BAKERY,

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AND THEY SELL
INDIVIDUAL MERINGUES.

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WE USED TO GET THEM
FOR CELEBRATIONS, FOR PARTIES.

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AND YOU'D TOP THOSE
INDIVIDUAL MERINGUES

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WITH WHIPPED CREAM
AND THEN A LOT OF BERRIES.

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SO THIS THICK RIGHT HERE
IS A CAKE VERSION

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OF THAT SPECIAL
MERINGUE EXPERIENCE.

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ALL THOSE WAVES, THEY'RE
GONNA LOOK SO PRETTY

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WHEN WE BAKE THEM.

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SO NOW I'M GOING TO PUT
MY MERINGUE LAYERS

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IN A 200-DEGREE OVEN
FOR ONE HOUR,

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THEN I'M GONNA TURN IT
DOWN TO 175,

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AND THEY'RE GONNA STAY THERE
FOR 4 TO 5 HOURS.

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I WANT THESE TO BECOME BROWN
AND CRISP ON THE OUTSIDE

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AND CHEWY ON THE INSIDE.

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THE NUMBER-ONE HIT
IN MY HOUSE?

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A STAPLE IN ANY
MEXICAN KITCHEN--RICE.

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THIS RICE IS CALLED
ARROZ BORRACHO, OR DRUNKEN RICE,

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BECAUSE IT HAS
A LITTLE BIT OF BEER.

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I'M CUTTING 6 CHICKEN THIGHS
INTO BITE-SIZED PIECES,

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AND I'M GOING TO SEASON
MY CHICKEN THIGHS,

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WHICH ARE BONELESS AND SKINLESS,
WITH SALT AND PEPPER.

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HERE I HAVE VEGETABLE OIL
THAT I'VE BEEN HEATING.

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IT'S ABOUT 3 TABLESPOONS,
AND I'M GOING TO ADD MY CHICKEN.

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IT'S GONNA JUMP.

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[SIZZLING]

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AND I WANT TO BROWN IT
ON BOTH SIDES

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FOR A FEW MINUTES.

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AND WHILE IT DOES, I'M GONNA
START CHOPPING MY VEGETABLES.

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ABOUT A HALF A CUP
OF A RIPE TOMATO,

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AND I'M CUTTING THEM
INTO LITTLE DICE.

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MY DAD USED TO MAKE
A VERY SIMILAR DISH FOR US

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WHEN WE WERE LITTLE GIRLS.

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HE COOKED MAYBE 3 DISHES
WHEN WE WERE GROWING UP,

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AND A CHICKEN-AND-RICE DISH
WAS ONE OF THEM.

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SO I HAVE THE TOMATO.

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I'M GOING TO CUT ABOUT A HALF
A CUP OF A GREEN BELL PEPPER.

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ALSO RED BELL PEPPER.

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IT'S JUST FILLING.
IT'S TASTY.

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LET ME CHECK
ON THE CHICKEN.

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I DON'T WANT TO
THOROUGHLY COOK IT.

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I JUST WANT TO BROWN IT
ON BOTH SIDES.

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AND I ONLY NEED TO CHOP
A HALF A CUP OF ONION.

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A COUPLE OF GARLIC CLOVES
AS WELL.

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AND IT ALREADY SMELLS
LIKE A HOMEMADE MEAL.

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OK. SO I'M TAKING OUT
THE CHICKEN,

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WHICH IS ALREADY
NICE AND BROWN,

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AND I'M LEAVING ALL
THE LITTLE BROWN BITS IN THERE

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BECAUSE THEY HAVE
SO MUCH FLAVOR.

08:08.500 --> 08:12.066 align:start position:20% line:79.33% size:60%
AND NOW I'M GOING TO ADD
TWO CUPS OF RICE

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THAT I SOAKED IN HOT WATER,
RINSED, AND IT DRAINED.

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COOK THIS RICE
FOR A COUPLE OF MINUTES.

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ADD ABOUT TWO MORE
TABLESPOONS OF OIL.

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AND THE RICE IS NOW
GOING TO GO

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FROM THAT GRAYISH WHITE
TO A VERY DEEP AND SHINY WHITE.

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THAT'S WHAT YOU WANT.

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OK. THIS ALREADY
SMELLS SO GOOD.

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OK. A LITTLE BIT MORE OIL.

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AND NOW I'M GOING TO ADD
ALL THE VEGETABLES.

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IN GOES THE ONION
AND THE GARLIC.

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THEY'RE GOING TO
SOFTEN A LITTLE.

08:54.700 --> 08:58.233 align:start position:20% line:79.33% size:52.5%
AND THEN I'M GOING TO
ADD THE TOMATO,

08:58.233 --> 09:03.733 align:start position:20% line:79.33% size:55%
THE GREEN BELL PEPPER,
AND THE RED BELL PEPPER.

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YOU KNOW, SOMETIMES WHEN
I MAKE DISHES LIKE THESE

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THAT HAVE A FEW STEPS
AND INGREDIENTS,

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I GET RINGS ON THE DOOR
FROM THE NEIGHBORS,

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LIKE GOOD RINGS ON THE DOOR
FROM THE NEIGHBORS,

09:15.900 --> 09:19.300 align:start position:20% line:79.33% size:47.5%
NOT LIKE, "WHAT ARE
YOU MAKING?" HA HA HA!

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OK. SO I'M COOKING
THE VEGETABLES,

09:23.000 --> 09:27.300 align:start position:20% line:79.33% size:37.5%
AND I WANT THEM
TO SOFTEN A LITTLE.

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I'M GOING TO SEASON WITH
A LITTLE BIT OF CUMIN...

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AND A LITTLE BIT
OF CINNAMON.

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GROUND VANILLA.

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4 WHOLE CLOVES.

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IT'S POWERFUL.
YOU ONLY WANT, LIKE, 3 OR 4.

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SMELLING SO GOOD.

09:50.233 --> 09:55.466 align:start position:20% line:79.33% size:62.5%
MMM! I TOLD YOU THIS RICE
IS CALLED DRUNKEN RICE.

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I'M GOING TO ADD
3/4 CUPS OF BEER,

09:58.666 --> 10:02.500 align:start position:22.5% line:84.67% size:57.5%
ANY BEER THAT YOU LIKE.

10:05.166 --> 10:08.566 align:start position:12.5% line:79.33% size:77.5%
WE'RE JUST GONNA GET THE FLAVOR
AND THE TASTE OF THE BEER

10:08.566 --> 10:11.933 align:start position:20% line:79.33% size:47.5%
BECAUSE THE ALCOHOL
IS JUST GOING TO EVAPORATE.

10:11.933 --> 10:13.400 align:start position:20% line:84.67% size:55%
STILL FAMILY-FRIENDLY.

10:13.400 --> 10:21.100 align:start position:10% line:79.33% size:65%
AND THEN I'M GOING TO POUR
3 1/2 CUPS OF CHICKEN BROTH.

10:21.100 --> 10:24.366 align:start position:10% line:79.33% size:70%
A HALF A TEASPOON OF SAFFRON
THREADS THAT HAVE BEEN SOAKING

10:24.366 --> 10:27.833 align:start position:20% line:79.33% size:50%
WITH TWO TABLESPOONS
OF REALLY, REALLY HOT WATER.

10:27.833 --> 10:30.533 align:start position:20% line:84.67% size:52.5%
A LITTLE BIT OF SALT.

10:32.533 --> 10:34.600 align:start position:10% line:84.67% size:67.5%
AND A LITTLE BIT OF PEPPER.

10:38.533 --> 10:42.000 align:start position:20% line:79.33% size:55%
REST THE CHICKEN RIGHT
ON TOP OF THE RICE.

10:42.000 --> 10:44.866 align:start position:27.5% line:79.33% size:32.5%
IT'S GOING TO
FINISH OFF COOKING.

10:44.866 --> 10:47.066 align:start position:22.5% line:84.67% size:57.5%
RAISE THE HEAT TO HIGH.

10:47.066 --> 10:49.566 align:start position:32.5% line:79.33% size:37.5%
AND YOU CAN SEE
THE RICE GRAINS

10:49.566 --> 10:52.400 align:start position:20% line:79.33% size:47.5%
AS THEY'RE STARTING
TO FLUFF AND COOK,

10:52.400 --> 10:55.000 align:start position:32.5% line:79.33% size:37.5%
AND THE CHICKEN
IS JUST LOVING THIS BATH.

10:55.000 --> 10:58.766 align:start position:20% line:79.33% size:52.5%
THE PEAS ARE GONNA BE
A LITTLE BIT MUSHY,

10:58.766 --> 11:01.566 align:start position:20% line:79.33% size:42.5%
BUT IT'S GONNA BE
A GOOD KIND OF MUSHY.

11:01.566 --> 11:04.566 align:start position:10% line:79.33% size:75%
NOW THAT IT'S REALLY BUBBLING,
I'M GONNA REDUCE THE HEAT

11:04.566 --> 11:09.233 align:start position:10% line:79.33% size:70%
TO THE LOWEST POSSIBLE HEAT,
AND I'M GOING TO COVER IT.

11:09.233 --> 11:12.766 align:start position:17.5% line:79.33% size:50%
AND IT'S GOING TO BE
BETWEEN 15 AND 20 MINUTES.

11:14.900 --> 11:17.966 align:start position:22.5% line:79.33% size:42.5%
ALMOST EVERY TIME
MY FAMILY GATHERS,

11:17.966 --> 11:19.800 align:start position:10% line:84.67% size:70%
WE'RE GATHERING AROUND FOOD.

11:19.800 --> 11:21.866 align:start position:27.5% line:79.33% size:37.5%
IN MEXICO CITY,
WE HAVE A RESTAURANT

11:21.866 --> 11:23.800 align:start position:20% line:84.67% size:60%
THAT WE'VE BEEN GOING TO

11:23.800 --> 11:26.166 align:start position:20% line:79.33% size:60%
SINCE BEFORE I COULD SEE
OVER THE TABLE,

11:26.166 --> 11:27.733 align:start position:30% line:84.67% size:30%
EL CARDENAL.

11:27.733 --> 11:30.933 align:start position:20% line:79.33% size:60%
SOMEHOW, AT EL CARDENAL,
I ALWAYS FEEL LIKE

11:30.933 --> 11:33.600 align:start position:32.5% line:79.33% size:27.5%
I'M GETTING
A HOME-COOKED MEAL--

11:33.600 --> 11:37.466 align:start position:30% line:79.33% size:42.5%
STEWS, WHITEFISH,
CHILIES, CHIA.

11:37.466 --> 11:40.900 align:start position:17.5% line:79.33% size:57.5%
EVEN THE TORTILLAS FROM
THEIR FANCY TORTILLA MACHINE

11:40.900 --> 11:43.433 align:start position:30% line:79.33% size:30%
ARE AS FRESH
AS IF MOLDED BY HAND.

11:43.433 --> 11:45.233 align:start position:37.5% line:79.33% size:25%
THE SMELLS
FROM THAT KITCHEN

11:45.233 --> 11:47.133 align:start position:20% line:79.33% size:47.5%
BRING ME RIGHT BACK
TO CHILDHOOD.

11:47.133 --> 11:48.233 align:start position:30% line:84.67% size:25%
[KNOCKING]

11:48.233 --> 11:50.566 align:start position:20% line:79.33% size:45%
ON A RECENT VISIT,
I GOT TO CATCH UP

11:50.566 --> 11:53.833 align:start position:22.5% line:79.33% size:55%
WITH TWO SPECIAL WOMEN
THAT I DON'T SEE OFTEN ENOUGH...

11:53.833 --> 11:57.133 align:start position:27.5% line:79.33% size:47.5%
I MEAN, I LOVE EV--
DID YOU HEAR THAT CRUNCH?

11:57.133 --> 12:00.133 align:start position:30% line:79.33% size:40%
MY SISTER SHARON
AND MY MOM.

12:00.133 --> 12:02.233 align:start position:30% line:79.33% size:42.5%
THAT'S WHY I LOVE
THIS PLACE,

12:02.233 --> 12:04.633 align:start position:10% line:79.33% size:70%
BECAUSE THEY MAKE EVERYTHING
FROM SCRATCH.

12:04.633 --> 12:06.400 align:start position:10% line:84.67% size:65%
THEY MAKE THEIR OWN BREAD.

12:06.400 --> 12:08.400 align:start position:10% line:79.33% size:65%
THEY MAKE THEIR OWN SALSA,
THEIR OWN CHEESE.

12:08.400 --> 12:10.133 align:start position:30% line:79.33% size:42.5%
WE'VE BEEN COMING
HERE FOREVER,

12:10.133 --> 12:12.500 align:start position:20% line:79.33% size:50%
BUT THE CONVERSATION
NEVER CHANGES.

12:12.500 --> 12:14.700 align:start position:20% line:79.33% size:50%
WE'RE ALWAYS TALKING
ABOUT FOOD.

12:14.700 --> 12:16.866 align:start position:35% line:79.33% size:25%
WHY ARE WE
SO OBSESSED WITH FOOD?

12:16.866 --> 12:18.033 align:start position:10% line:84.67% size:37.5%
THINK ABOUT IT.

12:18.033 --> 12:19.400 align:start position:10% line:84.67% size:37.5%
EVERYONE COOKS.

12:19.400 --> 12:22.533 align:start position:10% line:79.33% size:32.5%
IT COMES FROM
OUR GRANDMAS, NO?

12:22.533 --> 12:25.933 align:start position:10% line:79.33% size:60%
IT COMES FROM THE FAMILY
CULTURE I THINK, NO, MA?

12:25.933 --> 12:28.133 align:start position:40% line:79.33% size:40%
WE GAVE IT A LOT
OF IMPORTANCE.

12:28.133 --> 12:31.966 align:start position:40% line:74% size:27.5%
I WAS GIVEN
COOKING LESSONS
WHEN I WAS 13.

12:31.966 --> 12:34.300 align:start position:40% line:79.33% size:37.5%
THEY TAUGHT YOU
HOW TO COOK

12:34.300 --> 12:37.133 align:start position:40% line:79.33% size:27.5%
SO YOU'D BE
PREPARED FOR LIFE.

12:37.133 --> 12:40.900 align:start position:22.5% line:79.33% size:57.5%
PATI: FOOD DOESN'T ONLY
HAVE TO FUEL YOUR BODY.

12:40.900 --> 12:42.400 align:start position:30% line:84.67% size:42.5%
IT CAN BE A GIFT.

12:42.400 --> 12:44.500 align:start position:35% line:79.33% size:17.5%
MY GOD.
ES EL QUESO TAPADO.

12:44.500 --> 12:46.400 align:start position:30% line:84.67% size:35%
GRACIAS, IVAN.

12:50.700 --> 12:52.566 align:start position:20% line:79.33% size:50%
WE DO SO MANY THINGS
WITH CHEESES.

12:52.566 --> 12:55.166 align:start position:30% line:79.33% size:42.5%
THIS IS THE FRESH
QUESO FRESCO,

12:55.166 --> 13:00.833 align:start position:20% line:79.33% size:62.5%
AND IT'S ENTIRELY WRAPPED
IN FRESH SQUASH-BLOSSOM FLOWERS.

13:04.100 --> 13:06.233 align:start position:10% line:84.67% size:65%
AND THEN IT HAS JALAPENOS,

13:06.233 --> 13:08.233 align:start position:30% line:79.33% size:40%
WHICH ARE CALLED
PARASMENOS HERE.

13:08.233 --> 13:10.400 align:start position:10% line:84.67% size:65%
AND THEN IT'S ALL BUNDLED.

13:10.400 --> 13:15.300 align:start position:32.5% line:79.33% size:32.5%
IT LOOKS LIKE
AN UNWRAPPED GIFT, NO?

13:15.300 --> 13:17.500 align:start position:40% line:84.67% size:10%
MMM!

13:17.500 --> 13:19.733 align:start position:20% line:79.33% size:45%
SHE JUST STOLE ALL
THE SQUASH BLOSSOMS.

13:19.733 --> 13:22.466 align:start position:10% line:79.33% size:30%
IT'S FOR ME.
HA HA HA!

13:22.466 --> 13:23.533 align:start position:40% line:84.67% size:7.5%
OK.

13:26.900 --> 13:30.833 align:start position:10% line:79.33% size:62.5%
I ALWAYS STAIN MY CLOTHES
WHEN I EAT. HAVE YOU NOTICED?

13:30.833 --> 13:33.033 align:start position:30% line:79.33% size:30%
AND REMEMBER
WHEN I WAS PREGNANT?

13:33.033 --> 13:35.200 align:start position:22.5% line:79.33% size:50%
I COULDN'T EVEN TAKE
A BITE OF SOMETHING WITHOUT...

13:35.200 --> 13:36.866 align:start position:30% line:84.67% size:25%
[LAUGHTER]

13:36.866 --> 13:39.733 align:start position:40% line:84.67% size:7.5%
OK.

13:39.733 --> 13:41.200 align:start position:10% line:84.67% size:32.5%
MUY BIEN, EH?

13:41.200 --> 13:43.033 align:start position:30% line:84.67% size:25%
[LAUGHTER]

13:43.033 --> 13:46.233 align:start position:20% line:79.33% size:52.5%
WHAT WOULD YOU DEFINE
AS MEXICAN FOOD,

13:46.233 --> 13:48.866 align:start position:10% line:79.33% size:75%
LIKE MEXICAN TRADITIONAL FOOD?
WHAT'S IT FOR YOU?

13:48.866 --> 13:51.166 align:start position:40% line:79.33% size:32.5%
I WOULD START
WITH TORTILLAS.

13:51.166 --> 13:55.166 align:start position:40% line:79.33% size:40%
ANYTHING THAT IS
ROLLED, FRIED,

13:55.166 --> 13:57.566 align:start position:40% line:84.67% size:40%
CUT INTO PIECES.

13:57.566 --> 13:59.366 align:start position:50% line:84.67% size:25%
TORTILLAS.

13:59.366 --> 14:02.466 align:start position:10% line:79.33% size:57.5%
I THINK IT'S WHOLESOME,
AND I THINK IT'S FRESH,

14:02.466 --> 14:06.100 align:start position:10% line:79.33% size:50%
COLORFUL, FLAVORFUL,
LIKE REAL FOOD.

14:06.100 --> 14:09.000 align:start position:20% line:79.33% size:60%
THE BEST THING TO EAT IT
WITH MY FAMILY.

14:09.000 --> 14:10.566 align:start position:10% line:84.67% size:25%
SALUD, NO?

14:10.566 --> 14:14.566 align:start position:17.5% line:79.33% size:52.5%
SALUD. CHEERS. ME VOY
A LLEVAR MUCHOS DOGGY BAG.

14:14.566 --> 14:16.400 align:start position:30% line:84.67% size:25%
[LAUGHTER]

14:16.400 --> 14:19.200 align:start position:30% line:79.33% size:40%
I CAN'T TELL YOU
HOW MANY TIMES

14:19.200 --> 14:21.600 align:start position:20% line:79.33% size:50%
I'VE GOTTEN REQUESTS
FOR CHILI RELLENOS,

14:21.600 --> 14:25.566 align:start position:22.5% line:79.33% size:57.5%
AND THEY ARE A HUGE HIT
IN MY FAMILY, TOO.

14:25.566 --> 14:28.766 align:start position:10% line:79.33% size:65%
SO FINALLY I'M SHOWING YOU
HOW I MAKE MINE.

14:33.366 --> 14:36.233 align:start position:20% line:79.33% size:55%
BUT FIRST I'M GOING TO
SHOW YOU HOW TO MAKE

14:36.233 --> 14:39.233 align:start position:32.5% line:79.33% size:37.5%
THE SALSA ROJA,
OR THE RED SAUCE

14:39.233 --> 14:41.733 align:start position:22.5% line:79.33% size:57.5%
THAT IS BATHED ALL OVER
THOSE CHILI RELLENOS.

14:41.733 --> 14:45.800 align:start position:20% line:79.33% size:50%
SO I HAVE TWO POUNDS
OF RIPE TOMATOES.

14:45.800 --> 14:48.000 align:start position:10% line:79.33% size:67.5%
JUST COVER THEM WITH WATER,
BRING IT TO A BOIL,

14:48.000 --> 14:49.800 align:start position:27.5% line:79.33% size:37.5%
AND SIMMER THEM
FOR ABOUT 15 MINUTES.

14:49.800 --> 14:53.133 align:start position:30% line:79.33% size:32.5%
YOU WANT THEM
INCREDIBLY MUSHY.

14:55.733 --> 14:59.333 align:start position:20% line:79.33% size:37.5%
AND THEN I HAVE
TWO GARLIC CLOVES.

15:01.400 --> 15:04.900 align:start position:20% line:79.33% size:62.5%
AND THEN I'M GOING TO ADD
A PIECE OF AN ONION,

15:04.900 --> 15:06.200 align:start position:20% line:84.67% size:47.5%
JUST A WHITE ONION.

15:09.033 --> 15:11.033 align:start position:30% line:84.67% size:35%
AND SOME SALT.

15:14.100 --> 15:17.433 align:start position:22.5% line:79.33% size:57.5%
AND SOME FRESHLY GROUND
BLACK PEPPER.

15:19.400 --> 15:22.400 align:start position:20% line:79.33% size:52.5%
I'M GONNA PUREE THESE
UNTIL COMPLETELY SMOOTH.

15:22.400 --> 15:26.566 align:start position:20% line:79.33% size:47.5%
AND THIS IS A BASIC
USED FOR SO MANY THINGS,

15:26.566 --> 15:30.733 align:start position:22.5% line:79.33% size:47.5%
FROM SOUPS TO STEWS
TO JUST BEING THE SALSA

15:30.733 --> 15:33.066 align:start position:32.5% line:79.33% size:27.5%
THAT BATHES
THOSE CHILI RELLENOS.

15:33.066 --> 15:35.533 align:start position:20% line:84.67% size:45%
[BLENDER WHIRRING]

15:42.233 --> 15:44.733 align:start position:32.5% line:84.67% size:37.5%
[BLENDER STOPS]

15:44.733 --> 15:46.900 align:start position:22.5% line:84.67% size:57.5%
AND IT'S ALREADY TASTY,

15:46.900 --> 15:49.566 align:start position:10% line:79.33% size:65%
BUT I'M GOING TO SEASON IT
JUST A LITTLE BIT MORE

15:49.566 --> 15:51.233 align:start position:20% line:84.67% size:55%
BY COOKING IT FURTHER.

15:51.233 --> 15:54.433 align:start position:30% line:79.33% size:35%
SO I HAVE HERE
IN MY COOKING POT

15:54.433 --> 15:56.233 align:start position:30% line:79.33% size:37.5%
TWO TABLESPOONS
OF VEGETABLE OIL,

15:56.233 --> 15:57.733 align:start position:20% line:84.67% size:55%
AND IT'S BEEN HEATING.

15:57.733 --> 15:59.566 align:start position:30% line:79.33% size:35%
I HAVE IT OVER
MEDIUM-LOW HEAT.

15:59.566 --> 16:02.933 align:start position:20% line:79.33% size:55%
I'M GOING TO PUREE IT.
IT MAY WANT TO JUMP.

16:02.933 --> 16:05.600 align:start position:40% line:84.67% size:20%
SIZZLING

16:10.433 --> 16:14.200 align:start position:30% line:79.33% size:40%
I'M GOING TO ADD
ONE CUP OF CHICKEN BROTH.

16:15.733 --> 16:19.900 align:start position:10% line:79.33% size:70%
AND YOU CAN SEE ACTUALLY NOW
HOW IT'S STARTING

16:19.900 --> 16:22.100 align:start position:27.5% line:79.33% size:40%
TO COOK FURTHER,
AND YOU WANT THE SAUCE

16:22.100 --> 16:26.033 align:start position:32.5% line:79.33% size:37.5%
TO END UP BEING
THAT DEEP, FLAVORFUL RED.

16:26.033 --> 16:30.166 align:start position:10% line:79.33% size:65%
IT'S GOING TO SIMMER THERE
FOR ABOUT 15 MINUTES.

16:31.700 --> 16:34.600 align:start position:30% line:79.33% size:35%
CHILI RELLENOS
ARE A BIG THING.

16:34.600 --> 16:38.300 align:start position:17.5% line:79.33% size:60%
THE FIRST THING YOU NEED
FOR CHILI RELLENOS IS CHILIES.

16:38.300 --> 16:42.233 align:start position:20% line:79.33% size:45%
THE CHILI POBLANOS
ARE GREAT FOR STUFFING

16:42.233 --> 16:45.566 align:start position:22.5% line:79.33% size:57.5%
BECAUSE THEY ARE CHUBBY
AND THEY'RE BIG

16:45.566 --> 16:48.566 align:start position:10% line:84.67% size:75%
AND THEY HAVE VERY THICK SKIN,

16:48.566 --> 16:52.100 align:start position:10% line:79.33% size:70%
AND THEY HAVE A LOT OF SPACE
FOR A LOT OF STUFFING.

16:54.000 --> 16:55.733 align:start position:20% line:84.67% size:55%
THE FIRST THING YOU DO

16:55.733 --> 16:58.033 align:start position:20% line:79.33% size:47.5%
IS YOU HAVE TO CHAR
OR ROAST THEM.

16:58.033 --> 17:01.733 align:start position:10% line:79.33% size:65%
THE MOST OLD-FASHIONED WAY
AND TRADITIONAL WAY

17:01.733 --> 17:04.533 align:start position:20% line:79.33% size:55%
IS TO DO IT RIGHT OVER
AN OPEN FLAME.

17:04.533 --> 17:10.100 align:start position:10% line:79.33% size:65%
SO WHAT YOU WANT IS TO GET
THIS VERY, VERY CHARRED SKIN

17:10.100 --> 17:12.566 align:start position:10% line:79.33% size:62.5%
ALL OVER, AND THIS SMELLS
SO BEAUTIFUL.

17:12.566 --> 17:16.966 align:start position:20% line:79.33% size:60%
IT SMELLS, LIKE, FLOWERY
AND EXUBERANT

17:16.966 --> 17:18.566 align:start position:10% line:84.67% size:72.5%
AND JUST VERY, VERY FRAGRANT.

17:18.566 --> 17:21.566 align:start position:20% line:79.33% size:50%
AND YOU'RE GONNA PUT
THE CHILIES IN A PLASTIC BAG.

17:21.566 --> 17:27.200 align:start position:10% line:79.33% size:67.5%
YOU'RE GONNA LET THEM SWEAT
FOR 10 TO 15 MINUTES.

17:27.200 --> 17:29.300 align:start position:30% line:84.67% size:27.5%
AND THEN...

17:29.300 --> 17:30.866 align:start position:22.5% line:79.33% size:42.5%
I'M GONNA USE ONE
THAT'S NOT THE ONE

17:30.866 --> 17:32.866 align:start position:20% line:84.67% size:62.5%
THAT I JUST PUT IN THERE.

17:32.866 --> 17:36.400 align:start position:10% line:84.67% size:70%
SO THE SKIN COMES RIGHT OFF.

17:36.400 --> 17:39.566 align:start position:20% line:79.33% size:47.5%
AND THEN YOU REMOVE
THE SEEDS AND THE PLACENTA,

17:39.566 --> 17:41.600 align:start position:30% line:79.33% size:40%
WHICH IS ON TOP,
AND THE VEINS.

17:43.066 --> 17:47.866 align:start position:12.5% line:79.33% size:62.5%
TODAY WE'RE STUFFING THEM
WITH MONTEREY JACK CHEESE.

17:47.866 --> 17:50.700 align:start position:22.5% line:79.33% size:57.5%
YOU CAN USE A TOOTHPICK
TO HELP YOU CLOSE IT

17:50.700 --> 17:54.900 align:start position:30% line:79.33% size:30%
AS IF IT WAS
A SAFETY PIN.

17:54.900 --> 17:58.000 align:start position:20% line:79.33% size:60%
I THINK IT WOULD BE HARD
FOR ME TO CHOOSE

17:58.000 --> 18:00.566 align:start position:20% line:79.33% size:45%
3 FAMILY FAVORITES
OF ALL TIME

18:00.566 --> 18:02.966 align:start position:20% line:79.33% size:37.5%
BECAUSE WE HAVE
SO MANY FAVORITES,

18:02.966 --> 18:05.233 align:start position:30% line:79.33% size:40%
AND THEN WE KEEP
ADDING ON.

18:05.233 --> 18:07.900 align:start position:20% line:79.33% size:42.5%
BUT WHEN CHOOSING
WHAT TO MAKE TODAY,

18:07.900 --> 18:10.933 align:start position:20% line:79.33% size:47.5%
I WAS JUST THINKING
OF DISHES THAT ARE

18:10.933 --> 18:13.566 align:start position:20% line:79.33% size:45%
MY AND MY FAMILY'S
FAVORITES,

18:13.566 --> 18:17.900 align:start position:10% line:79.33% size:67.5%
BUT ALSO THOSE THAT I THINK
ARE FAMILY FAVORITES

18:17.900 --> 18:21.833 align:start position:20% line:79.33% size:52.5%
OF ANY MEXICAN FAMILY
THAT I KNOW.

18:21.833 --> 18:25.900 align:start position:10% line:79.33% size:70%
AND THEN WE'RE GOING TO BEAT
4 EGG WHITES

18:25.900 --> 18:28.700 align:start position:10% line:79.33% size:67.5%
UNTIL THEY ACHIEVE THE MOST
VOLUME THAT THEY CAN.

18:28.700 --> 18:31.233 align:start position:20% line:79.33% size:35%
WHILE MY MIXER
IS HELPING ME OUT,

18:31.233 --> 18:34.033 align:start position:27.5% line:79.33% size:45%
I'M GOING TO COVER
MY CHILIES IN THIS FLOUR.

18:35.400 --> 18:39.400 align:start position:25% line:79.33% size:52.5%
THIS IS GOING TO HELP
THE BATTER STICK TO THE CHILIES.

18:46.400 --> 18:49.566 align:start position:20% line:79.33% size:55%
I LIKE TO PUT TOO MUCH
STUFFING IN THEM.

18:58.766 --> 19:02.066 align:start position:10% line:79.33% size:67.5%
I'M FOLDING IN 4 EGGS YOLKS
VERY CAREFULLY

19:02.066 --> 19:04.133 align:start position:20% line:84.67% size:55%
UNTIL IT ALL COMBINES.

19:08.266 --> 19:11.866 align:start position:20% line:79.33% size:62.5%
YOU WANT TO HEAT YOUR OIL
OVER MEDIUM TO MEDIUM-LOW HEAT.

19:11.866 --> 19:15.866 align:start position:22.5% line:79.33% size:50%
AND TO TEST THE OIL,
I'M DIPPING A TORTILLA.

19:15.866 --> 19:19.800 align:start position:10% line:79.33% size:70%
WHAT YOU WANT IS FOR THE OIL
TO CREATE BUBBLES,

19:19.800 --> 19:22.433 align:start position:20% line:79.33% size:52.5%
BUT YOU DON'T WANT IT
TO GO WILD.

19:24.633 --> 19:29.633 align:start position:22.5% line:79.33% size:42.5%
I'M JUST COVERING
THE CHILIES IN THAT BATTER.

19:29.633 --> 19:33.866 align:start position:20% line:79.33% size:47.5%
AND THEN IT GOES...
RIGHT IN THERE.

19:35.233 --> 19:38.566 align:start position:10% line:79.33% size:65%
THIS IS HOW THEY SELL THEM
ALL OVER MEXICO,

19:38.566 --> 19:41.566 align:start position:10% line:84.67% size:72.5%
ESPECIALLY IN CENTRAL MEXICO.

19:41.566 --> 19:45.066 align:start position:20% line:79.33% size:62.5%
YOU WANT TO PAY ATTENTION
TO THOSE CHILIES,

19:45.066 --> 19:46.900 align:start position:30% line:79.33% size:42.5%
BECAUSE YOU DON'T
WANT THEM TO BURN,

19:46.900 --> 19:50.100 align:start position:20% line:79.33% size:42.5%
AND YOU WANT THEM
TO FLUFF AND BROWN.

19:50.100 --> 19:52.266 align:start position:20% line:79.33% size:52.5%
YOU WANT TO FLIP THEM
CAREFULLY.

19:52.266 --> 19:55.733 align:start position:10% line:79.33% size:65%
WHAT I WOULD SAY TO PEOPLE
WHO ARE AFRAID OF MAKING

19:55.733 --> 19:59.533 align:start position:25% line:79.33% size:47.5%
THE CHILI RELLENOS,
THEY'RE EASIER THAN YOU THINK,

19:59.533 --> 20:01.666 align:start position:20% line:84.67% size:52.5%
THEY'RE A JOY TO EAT,

20:01.666 --> 20:03.766 align:start position:12.5% line:84.67% size:77.5%
AND THEY'RE REALLY FUN TO MAKE.

20:05.533 --> 20:08.233 align:start position:10% line:79.33% size:70%
SO IF YOU WANT NOTHING TO DO
WITH THE BATTER

20:08.233 --> 20:11.066 align:start position:20% line:79.33% size:52.5%
OR THE FRYING IN OIL,
YOU CAN JUST HAVE

20:11.066 --> 20:13.566 align:start position:20% line:79.33% size:50%
YOUR STUFFED CHILIES
WITH THE CHEESE,

20:13.566 --> 20:16.766 align:start position:17.5% line:79.33% size:57.5%
AND YOU CAN FINISH THEM
DIRECTLY IN THE TOMATO SAUCE,

20:16.766 --> 20:18.700 align:start position:20% line:84.67% size:55%
WHICH SHOULD BE READY.

20:21.900 --> 20:26.233 align:start position:10% line:79.33% size:62.5%
IT SMELLS INCREDIBLE, AND
THE COLOR IS JUST AS I WANTED,

20:26.233 --> 20:28.733 align:start position:22.5% line:79.33% size:47.5%
VERY DARK, AND IT'S
THICKENED CONSIDERABLY.

20:28.733 --> 20:31.400 align:start position:10% line:79.33% size:80%
THE WAY THAT WE'RE GONNA EAT IT,
THE TRADITIONAL WAY

20:31.400 --> 20:33.900 align:start position:20% line:79.33% size:62.5%
IS TO SERVE THESE CHILIES
ON A PLATE

20:33.900 --> 20:36.066 align:start position:30% line:79.33% size:35%
AND BATHE THEM
WITH THIS SAUCE.

20:38.900 --> 20:40.733 align:start position:22.5% line:84.67% size:57.5%
MY MERINGUES ARE READY,

20:40.733 --> 20:43.900 align:start position:20% line:79.33% size:62.5%
AND LOOK AT HOW BEAUTIFUL
THEY LOOK.

20:43.900 --> 20:47.133 align:start position:30% line:79.33% size:35%
JUST GORGEOUS.
LOVELY WAVES.

20:47.133 --> 20:51.666 align:start position:20% line:79.33% size:42.5%
AND NOW I'M GONNA
LET THEM COOL HERE.

20:51.666 --> 20:55.666 align:start position:10% line:79.33% size:67.5%
AND THE RICE IS READY, TOO.
COME TAKE A PEEK,

20:55.666 --> 20:58.100 align:start position:20% line:84.67% size:60%
BECAUSE IT IS SO PRETTY.

20:58.100 --> 21:01.233 align:start position:20% line:79.33% size:55%
AND NOW I'M GONNA MAKE
THE FILLING FOR MY CAKE.

21:01.233 --> 21:04.733 align:start position:35% line:79.33% size:25%
BUT I NEED
A LITTLE HELPER. JUJU.

21:04.733 --> 21:06.900 align:start position:20% line:79.33% size:55%
SO I HAVE THE MERINGUE
LAYERS OVER THERE.

21:06.900 --> 21:08.733 align:start position:20% line:79.33% size:40%
WILL YOU HELP ME
MAKE THE FILLING?

21:08.733 --> 21:09.733 align:start position:60% line:84.67% size:7.5%
SI.

21:09.733 --> 21:11.400 align:start position:22.5% line:84.67% size:57.5%
WE'RE WHIPPING TOGETHER

21:11.400 --> 21:14.500 align:start position:20% line:79.33% size:47.5%
1 1/2 CUPS OF HEAVY
WHIPPING CREAM

21:14.500 --> 21:17.300 align:start position:30% line:79.33% size:30%
AND 8 OUNCES
OF MASCARPONE CHEESE.

21:19.133 --> 21:22.733 align:start position:20% line:79.33% size:62.5%
AND THEN, JUJU, LET'S ADD
A TEASPOON OF VANILLA.

21:22.733 --> 21:26.233 align:start position:10% line:79.33% size:60%
I'M NOT ADDING ANY SUGAR
OF ANY SORT TO THIS FILLING

21:26.233 --> 21:28.566 align:start position:20% line:79.33% size:50%
BECAUSE THE MERINGUE
ARE GIVING THIS CAKE

21:28.566 --> 21:30.333 align:start position:30% line:79.33% size:42.5%
ALL THE SWEETNESS
THAT WE NEED.

21:30.333 --> 21:33.233 align:start position:30% line:79.33% size:42.5%
YEAH. DO YOU WISH
THIS WAS

21:33.233 --> 21:35.766 align:start position:27.5% line:79.33% size:45%
A MUCH BIGGER BOWL
OF MASCARPONE?

21:35.766 --> 21:36.900 align:start position:60% line:84.67% size:12.5%
YEAH.

21:36.900 --> 21:38.366 align:start position:32.5% line:84.67% size:37.5%
HA HA HA! YEAH?

21:40.000 --> 21:42.400 align:start position:20% line:84.67% size:60%
OK. NOW LET'S START SLOW

21:42.400 --> 21:44.500 align:start position:20% line:79.33% size:50%
SO IT DOESN'T SPLASH
ALL OVER US.

21:44.500 --> 21:47.233 align:start position:30% line:79.33% size:32.5%
AND THEN ONCE
IT STARTS MIXING,

21:47.233 --> 21:51.333 align:start position:27.5% line:79.33% size:35%
WE CAN TAKE IT
TO THE 4 OR TO THE 6.

21:51.333 --> 21:53.866 align:start position:40% line:84.67% size:40%
HOLD IT. OK. OK.

21:53.866 --> 21:55.233 align:start position:20% line:79.33% size:47.5%
JUST WHEN IT STARTS
MAKING, LIKE,

21:55.233 --> 21:59.366 align:start position:10% line:79.33% size:75%
REALLY STRONG SHAPES IN THERE,
THEN WE STOP.

22:01.633 --> 22:03.566 align:start position:30% line:79.33% size:37.5%
CAN YOU HELP ME
BRING THOSE MERINGUES?

22:03.566 --> 22:04.866 align:start position:60% line:84.67% size:7.5%
SI.

22:07.566 --> 22:09.866 align:start position:20% line:84.67% size:47.5%
NOW, WHO MADE THIS?

22:09.866 --> 22:11.533 align:start position:50% line:84.67% size:15%
I DID.

22:11.533 --> 22:13.966 align:start position:20% line:79.33% size:47.5%
YOU GUYS, JUJU MADE
THIS CAKE STAND.

22:13.966 --> 22:17.733 align:start position:20% line:79.33% size:60%
I THINK WE CAN COUNT TO,
LIKE, 3 MEXICO CITIES.

22:17.733 --> 22:19.233 align:start position:40% line:84.67% size:40%
ONE MEXICO CITY,

22:19.233 --> 22:20.433 align:start position:40% line:84.67% size:40%
TWO MEXICO CITY,

22:20.433 --> 22:22.266 align:start position:40% line:84.67% size:45%
THREE MEXICO CITY.

22:22.266 --> 22:23.566 align:start position:30% line:84.67% size:25%
PATI: OFF.

22:23.566 --> 22:27.566 align:start position:20% line:79.33% size:52.5%
WE GOT IT JUST BEFORE
IT TURNED TOO THICK.

22:27.566 --> 22:30.933 align:start position:20% line:79.33% size:60%
BECAUSE THIS IS GONNA BE
THE FILLING

22:30.933 --> 22:32.066 align:start position:20% line:84.67% size:52.5%
FOR THE MIDDLE LAYER.

22:32.066 --> 22:35.266 align:start position:20% line:79.33% size:62.5%
DO YOU WANT TO FOLD IT IN
WITH THE STRAWBERRIES?

22:35.266 --> 22:37.666 align:start position:10% line:79.33% size:70%
WHICH DO YOU THINK SHOULD GO
THE ONE IN THE BOTTOM?

22:37.666 --> 22:41.100 align:start position:40% line:84.67% size:22.5%
ESTE? OK.

22:41.100 --> 22:42.433 align:start position:20% line:79.33% size:50%
SHOW THEM HOW PRETTY
THAT MERINGUE LOOKS.

22:42.433 --> 22:47.066 align:start position:20% line:79.33% size:52.5%
WE CAN CHEAT A LITTLE
AND SHOW THEM HOW IT CRISPS.

22:47.066 --> 22:49.466 align:start position:30% line:84.67% size:40%
DO YOU GUYS SEE?

22:49.466 --> 22:54.066 align:start position:20% line:79.33% size:60%
SWEET, JUST BARELY CHEWY
IN THE MIDDLE. RIGHT?

22:54.066 --> 22:55.800 align:start position:40% line:84.67% size:20%
SO GOOD.

22:58.466 --> 23:02.233 align:start position:17.5% line:79.33% size:52.5%
PATI: YOU WANT TO ADD
A SECOND LAYER OF MERINGUE?

23:02.233 --> 23:04.900 align:start position:20% line:79.33% size:52.5%
NOW, DON'T SQUEEZE IT
AS IF IT WAS A SANDWICH.

23:04.900 --> 23:06.433 align:start position:40% line:84.67% size:22.5%
HA HA HA!

23:06.433 --> 23:09.633 align:start position:20% line:79.33% size:55%
AND NOW THE STRAWBERRY
AND WHIPPED CREAM LAYER.

23:09.633 --> 23:11.566 align:start position:20% line:79.33% size:60%
MM-HMM. ARE THOSE ENOUGH
STRAWBERRIES FOR YOU?

23:11.566 --> 23:12.700 align:start position:20% line:84.67% size:7.5%
NO.

23:12.700 --> 23:14.133 align:start position:60% line:84.67% size:7.5%
NO?

23:21.933 --> 23:23.666 align:start position:40% line:84.67% size:45%
NO, DON'T SQUEEZE.

23:23.666 --> 23:25.833 align:start position:40% line:79.33% size:42.5%
IT'S LOOKING GOOD
OR WHAT?

23:25.833 --> 23:27.600 align:start position:10% line:79.33% size:42.5%
I'LL BE THE JUDGE
OF THAT.

23:27.600 --> 23:32.000 align:start position:52.5% line:74% size:37.5%
HOW MANY STACKS
DO YOU THINK
THIS CAKE NEEDS?

23:32.000 --> 23:33.633 align:start position:10% line:79.33% size:20%
EITHER 8
BECAUSE I'M 8

23:33.633 --> 23:34.866 align:start position:12.5% line:79.33% size:27.5%
OR TO REACH
THE CEILING.

23:34.866 --> 23:38.466 align:start position:40% line:74% size:42.5%
WHAT DO YOU MEAN,
A CAKE TO REACH
THE CEILING?

23:38.466 --> 23:41.700 align:start position:40% line:79.33% size:42.5%
I THINK THIS CAKE
SERVES 10.

23:41.700 --> 23:43.733 align:start position:40% line:74% size:37.5%
HOW MANY PEOPLE
DO YOU THINK
THIS IS GOOD FOR?

23:43.733 --> 23:45.000 align:start position:10% line:79.33% size:37.5%
I THINK THIS IS
GOOD FOR ME.

23:45.000 --> 23:46.600 align:start position:50% line:79.33% size:37.5%
YOU WANT TO PUT
THE FINAL...

23:46.600 --> 23:49.466 align:start position:10% line:79.33% size:35%
YEAH, RIGHT IN
TO ATTACH.

23:49.466 --> 23:52.800 align:start position:50% line:84.67% size:32.5%
OOH. ENTRARA?

23:54.133 --> 23:57.266 align:start position:50% line:84.67% size:37.5%
OK. GO GET 'EM.

24:00.266 --> 24:02.766 align:start position:10% line:79.33% size:20%
SO, MOM,
WHAT DO WE HAVE?

24:02.766 --> 24:05.433 align:start position:30% line:79.33% size:30%
DRUNKEN RICE
WITH CHICKEN

24:05.433 --> 24:08.733 align:start position:20% line:79.33% size:55%
AND THE CHILI RELLENOS
WITH THE SAUCE.

24:08.733 --> 24:11.666 align:start position:30% line:79.33% size:32.5%
MMM! SO, WHAT
DID YOU THINK, GUYS?

24:11.666 --> 24:12.766 align:start position:10% line:79.33% size:42.5%
IT'S REALLY GOOD.
MMM!

24:14.266 --> 24:16.733 align:start position:10% line:79.33% size:75%
I SEE THAT YOU'RE CLEANING OUT
THE CHILI RELLENOS, YEAH?

24:16.733 --> 24:17.733 align:start position:70% line:84.67% size:12.5%
YEAH.

24:17.733 --> 24:19.733 align:start position:32.5% line:79.33% size:27.5%
DID YOU GET
A SPICY ONE?

24:19.733 --> 24:21.733 align:start position:50% line:79.33% size:35%
YEAH, MINE WAS
REALLY SPICY.

24:21.733 --> 24:23.600 align:start position:30% line:79.33% size:27.5%
YOU CAN GET
A SUPER-SPICY ONE,

24:23.600 --> 24:25.833 align:start position:32.5% line:79.33% size:37.5%
AND YOU CAN GET
A VERY SHY ONE.

24:25.833 --> 24:27.400 align:start position:60% line:84.67% size:25%
A SHY ONE?

24:27.400 --> 24:28.933 align:start position:10% line:79.33% size:55%
JUJU: SHY? WHAT'S THAT
SUPPOSED TO MEAN?

24:28.933 --> 24:30.766 align:start position:30% line:84.67% size:27.5%
YOU KNOW...

24:33.466 --> 24:36.066 align:start position:40% line:84.67% size:12.5%
WHOA!

24:36.066 --> 24:39.166 align:start position:40% line:84.67% size:20%
QUE TAL!

24:39.166 --> 24:41.400 align:start position:30% line:79.33% size:42.5%
WAIT, WAIT, WAIT.
YOU GUYS HAVE TO LISTEN TO THIS.

24:41.400 --> 24:42.666 align:start position:20% line:84.67% size:45%
[CRUNCHING SOUNDS]

24:42.666 --> 24:45.666 align:start position:40% line:84.67% size:15%
OOH...

24:45.666 --> 24:46.933 align:start position:40% line:84.67% size:12.5%
WHOA!

24:46.933 --> 24:48.066 align:start position:20% line:84.67% size:30%
AY, GRACIAS.

24:48.066 --> 24:49.233 align:start position:42.5% line:84.67% size:17.5%
GUYS...

24:49.233 --> 24:52.100 align:start position:22.5% line:84.67% size:57.5%
WHAT A BEAUTIFUL THING.

24:52.100 --> 24:53.200 align:start position:10% line:84.67% size:27.5%
STRAWBERRY.

24:53.200 --> 24:55.033 align:start position:40% line:84.67% size:10%
MMM!

24:55.033 --> 24:58.033 align:start position:20% line:79.33% size:50%
I THINK THIS CAKE IS
ALREADY OVER THE TOP.

24:58.033 --> 25:00.600 align:start position:20% line:79.33% size:52.5%
LIKE, IF YOU COULD DO
ANYTHING ELSE TO IT--

25:00.600 --> 25:03.733 align:start position:10% line:74% size:37.5%
I KNOW. I KNOW.
I WOULD MAKE THE BEST
CHOCOLATE SAUCE

25:03.733 --> 25:05.000 align:start position:10% line:10% size:32.5%
AND SPREAD IT
ALL OVER THE TOP.

25:05.000 --> 25:07.566 align:start position:40% line:10% size:37.5%
I WOULD REPLACE
THE WHIPPED CREAM
WITH ICE-CREAM.

25:07.566 --> 25:08.833 align:start position:20% line:10% size:10%
MMM!

25:08.833 --> 25:10.100 align:start position:10% line:10% size:57.5%
WITH VANILLA ICE-CREAM?

25:10.100 --> 25:11.900 align:start position:40% line:10% size:35%
ANY ICE-CREAM.

25:11.900 --> 25:15.766 align:start position:27.5% line:10% size:45%
THAT'S FOR THE NEW
FAVORITE FAMILY RECIPES.

25:15.766 --> 25:19.566 align:start position:30% line:10% size:30%
OH, MY GOSH!
YOU JUST BROKE THE CAKE!

25:19.566 --> 25:21.066 align:start position:20% line:10% size:50%
BOY: JUJU, YOU BROKE
THE CAKE.

25:21.066 --> 25:22.100 align:start position:60% line:10% size:12.5%
JUJU!

25:22.100 --> 25:23.766 align:start position:30% line:10% size:55%
THAT WAS PAPI'S SLICE.

25:23.766 --> 25:25.700 align:start position:30% line:10% size:25%
[LAUGHTER]

25:39.966 --> 25:45.400 align:start position:10% line:10% size:70%
FOR RECIPES AND INFORMATION,
VISIT patismexicantable.com

25:45.400 --> 25:48.066 align:start position:35% line:10% size:32.5%
OR GET SOCIAL
ON TWITTER AND FACEBOOK

25:48.066 --> 25:49.400 align:start position:30% line:10% size:30%
@PatiJinich.

25:49.400 --> 25:52.266 align:start position:10% line:10% size:67.5%
MAN: "PATI'S MEXICAN TABLE"
IS MADE POSSIBLE BY...

25:56.333 --> 25:59.800 align:start position:20% line:10% size:45%
WOMAN: GUANAJUATO,
LIVE IT TO BELIEVE IT.

25:59.800 --> 26:02.400 align:start position:20% line:79.33% size:52.5%
MAN: LAMORENA CHILIES
AND SAUCES,

26:02.400 --> 26:04.733 align:start position:20% line:84.67% size:62.5%
AUTHENTIC MEXICAN FLAVOR.

26:04.733 --> 26:07.233 align:start position:20% line:79.33% size:50%
WOMAN: BIMBO, MAKERS
OF SLICED BREADS,

26:07.233 --> 26:09.766 align:start position:10% line:84.67% size:70%
BUNS, AND SWEET BAKED GOODS.

26:09.766 --> 26:11.533 align:start position:20% line:84.67% size:22.5%
[HUMMING]

26:13.233 --> 26:15.000 align:start position:30% line:84.67% size:25%
[APPLAUSE]

26:15.000 --> 26:16.900 align:start position:12.5% line:79.33% size:77.5%
WOMAN: PREPARE THEM TO BE GREAT
WHEN THEY GROW UP.

26:16.900 --> 26:19.866 align:start position:30% line:79.33% size:40%
GOYA CHICK PEAS,
PART OF A HEALTHY DIET.

26:21.400 --> 26:25.400 align:start position:22.5% line:79.33% size:42.5%
MAN: THE NATIONAL
AGRICULTURAL COUNCIL...

26:25.400 --> 26:27.200 align:start position:30% line:84.67% size:25%
MEXBEST...

26:28.566 --> 26:31.066 align:start position:30% line:79.33% size:40%
AND THE MINISTRY
OF AGRICULTURE,

26:31.066 --> 26:34.733 align:start position:10% line:79.33% size:72.5%
LIVESTOCK, RURAL DEVELOPMENT,
FISHERIES, AND FOOD,

26:34.733 --> 26:37.133 align:start position:27.5% line:79.33% size:40%
PROUD TO SUPPORT
"PATI'S MEXICAN TABLE"

26:37.133 --> 26:47.100 align:start position:20% line:84.67% size:52.5%
ON PUBLIC TELEVISION.