WEBVTT

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PATI: WE'RE GOING
ON A ROAD TRIP,

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MY 3 SONS AND I,

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ON A CULTURAL
AND CULINARY EXPLORATION

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ACROSS THE YUCATÁN PENINSULA.

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WE'RE ON THE HUNT FOR FUN...

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PATI: OHH, YEAH!

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PATI, VOICE-OVER:
AWESOME HISTORIC LOCATIONS...

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THIS IS SUPERCOOL.

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PATI, VOICE-OVER:
AND OUT-OF-THE-WAY PLACES

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WITH SOME OF THE BEST
AND MOST AUTHENTIC FOOD

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IN THE REGION.

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LATER BACK IN MY KITCHEN,

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INSPIRED BY OUR ADVENTURE,

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I'LL BE PREPARING SOME
CHICKEN PIBIL SANDWICHES

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WITH CARROT
AND SWEET POTATO FRIES.

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♪ DAME, DAME ♪

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♪ DAME TU CHOCOLATÉ ♪

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♪ DAME, DAME ♪

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♪ DAME TU PILONCILLO ♪

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♪ DAME, DAME ♪

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♪ DAME CAFÉ CALIENTÉ ♪

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♪ DAME, DAME ♪

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♪ DAME TU CORAZÓN ♪

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ANNOUNCER: "PATI'S MEXICAN
TABLE" IS MADE POSSIBLE BY...

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THE MINISTRY OF AGRICULTURE,
LIVESTOCK, RURAL DEVELOPMENT,
FISHERIES, AND FOOD...

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MEXBEST...

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AND...

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THE NATIONAL
AGRICULTURAL COUNCIL.

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FUD BRAND MEATS,
WITH TRADITIONAL MEXICAN FLAVOR.

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LA MORENA CHILES AND SAUCES,
AUTHENTIC MEXICAN FLAVOR.

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A PLACE THAT'S A FEW HOURS AWAY.

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A PLACE THAT MOVES
AT A DIFFERENT PACE.

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A PLACE THAT TRAVELS
BACK IN TIME.

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A PLACE THAT IS CAMPECHE.

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CAMPECHE--LIVE IT TO BELIEVE IT.

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ALAN, TAKE
A PICTURE OF US.

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PATI, VOICE-OVER:
I LOVE TO TRAVEL,

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ESPECIALLY WITH MY 3 BOYS,
AND WHAT BETTER PLACE

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TO EXPLORE
THAN THE YUCATÁN PENINSULA

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WITH ITS UNIQUE HISTORY,
MYSTERIOUS NATURAL BEAUTY,

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AND OF COURSE
DISTINCT CUISINE?

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WHOO!
HA HA HA!

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GO, GO.

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PATI, VOICE-OVER: THE BOYS
HAVE NEVER BEEN TO YUCATÁN,

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AND I REALLY WANT TO SHOW THEM
EVERYTHING I KNOW,

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AND I WANT THEM TO EXPLORE
WITH ME WHAT I DON'T KNOW.

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THEY'RE MY BEST
TRAVEL COMPANIONS.

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THE YUCATÁN IS MAGICAL
WITH A HISTORY THAT

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DATES BACK LONG
BEFORE THE SPANISH CONQUERORS

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AND EXPLORERS ARRIVED
IN THE 1600s.

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OUR EXPLORATION BEGINS
IN THE MAYAN RUINS AT UXMAL.

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UXMAL IS A REALLY
IMPRESSIVE SITE.

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EVERY COLUMN,
EVERY CEILING,

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IT'S JUST BEAUTIFUL.

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UXMAL WAS ACTUALLY
ABANDONED LONG

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BEFORE THE SPANISH ARRIVED.

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SOME SAY THE COLLAPSE
OF THE MAYAN WORLD

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WAS DUE TO DROUGHT.

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OTHERS SAY IT WAS WAR.

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MAYBE IT WAS A MIX OF BOTH,
BUT EITHER WAY,

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THE REMAINS ILLUSTRATE
A ONCE THRIVING CIVILIZATION.

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JUJU: WHOA!
CAN I CLIMB UP HERE?

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[SPEAKS SPANISH]

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I WANT TO CLIMB
UP THERE.

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[SPEAKS SPANISH]

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THIS IS SUPERCOOL.

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PATI, VOICE-OVER:
I'M TOLD THAT TO UNDERSTAND

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WHAT IT WAS LIKE
OVER A THOUSAND YEARS AGO

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WHEN THE MAYANS WERE HERE
YOU MUST IMAGINE

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THESE STRUCTURES COVERED
IN STUCCO AND PAINTED

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IN RICH COLORS.

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THESE BUILDINGS
WERE PALACES FOR THE WEALTHY,

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RELIGIOUS SCHOOLS,
TEMPLES, COURTS,

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AND ASTRONOMICAL
OBSERVATORIES SURROUNDED

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BY A VIBRANT COMMUNITY.

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GO!

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PATI, VOICE-OVER:
I WAS REALLY TO BRING THE BOYS.

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THE MOMENT WE GOT
INTO THE RUINS SIDE,

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THEY WANTED TO CLIMB
ABSOLUTELY EVERYTHING,

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AND THEY WANTED TO SEE
EVERYTHING THAT WAS

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THERE TO SEE,
AND IT'S REALLY JAW-DROPPING.

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I MEAN, THE THING
THAT THEY WANTED TO DO

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THE MOST WAS CLIMB
IN THE HIGHEST STRUCTURE

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THAT THERE WAS,
AND THEN WHEN THEY GOT TO ONE,

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THEY REALIZED THAT
THERE WAS ANOTHER ONE.

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[PATI SPEAKING SPANISH]

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SÍ.

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PATI, VOICE-OVER:
EVERYWHERE YOU TURN,

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YOU HAVE
THE PERFECT PICTURE.

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ALAN:
ALL RIGHT. SMILE.

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PATI, VOICE-OVER:
I THINK WE TOOK, LIKE,

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200 PHOTOS BECAUSE
EVERY SPOT IS

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MORE GRANDIOSE THAN THE ONE
YOU JUST LEFT BEHIND.

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WITH ALL THAT RUNNING
AROUND IN THE RUINS,

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IT WAS TIME TO COOL OFF,
SO WE WENT TO A PLACE

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THAT IS TRULY UNIQUE
TO THE YUCATÁN, A CENOTE.

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CENOTES ARE THESE
NATURAL POOLS THAT ARE

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CONNECTED
TO UNDERGROUND RIVERS

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THAT FLOW
THROUGHOUT THE YUCATÁN.

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PATI: OHH, YEAH!

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PATI, VOICE-OVER:
PEOPLE CALCULATE THAT

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THERE'S AROUND 7,000
CENOTES IN THE YUCATÁN.

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THEY'RE LIKE FROM
AN IMAGINARY WORLD ALMOST,

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AND CENOTES HAVE
SO MUCH SIGNIFICANCE

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AND IMPORTANCE
IN THE HISTORY OF THE MAYAS.

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THEY USED TO BE SACRED SPACES,

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BELIEVED TO BE
THE DIRECT CONNECTION

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TO THE UNDERWORLD
AND TO THOSE DEPARTED.

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SO MUCH MYTH
AND SO MUCH LEGEND

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AND SO MUCH HISTORY BEHIND THEM,

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AND TODAY, THEY'RE USED
AS IF THEY WERE SWIMMING POOLS.

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IN MEXICO, SOME
OF THE BEST MEALS ARE THE ONES

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YOU STUMBLE UPON.

05:56.333 --> 06:00.366 align:start position:10% line:79.33% size:62.5%
JUST A MILE DOWN THE ROAD
FROM THE WHERE THE CENOTE IS,

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THERE'S THIS LITTLE MAYAN HUT,

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AND FROM THE OUTSIDE,
YOU WOULDN'T BE ABLE

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TO TELL THAT INSIDE
THEY MAKE SOME

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OF THE BEST TAMALES
IN THE YUCATÁN.

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CALIENTE.
SÍ. AH. QUE RICO.

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MMM.

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I'M SO EXCITED.

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THIS IS, LIKE, MMM.

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PATI, VOICE-OVER:
THE BEST COOKS ARE

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THE HOME COOKS IN MEXICO
IN MY OPINION,

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AND AS SHE'S OPENING
THE BANANA LEAVES,

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AND I JUST KNOW THAT'S
GONNA BE THE BEST TAMALE

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THAT THE BOYS WILL EVER HAVE.

06:54.866 --> 06:55.900 align:start position:10% line:84.67% size:37.5%
HOW GOOD IS IT?

06:55.900 --> 06:59.400 align:start position:22.5% line:79.33% size:32.5%
IT'S AMAZING.
IT'S THE BEST.

06:59.400 --> 07:00.733 align:start position:10% line:84.67% size:10%
MMM.

07:06.500 --> 07:08.400 align:start position:10% line:79.33% size:42.5%
PATI, VOICE-OVER:
THAT'S THE KIND OF EXPERIENCE

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THAT I WISH FOR WHEN I'M
TRAVELING WITH THE BOYS.

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NOT ONLY ORIGINAL.

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THEY'RE INSANELY GOOD.

07:21.166 --> 07:23.266 align:start position:30% line:84.67% size:40%
[SPEAKS SPANISH]

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OK. WE'RE GONNA HAVE
SECONDS AND THIRDS.

07:33.766 --> 07:34.833 align:start position:40% line:84.67% size:15%
HA HA!

07:36.600 --> 07:38.366 align:start position:32.5% line:79.33% size:37.5%
PATI: TRAVELING
WITH THE BOYS IN YUCATÁN,

07:38.366 --> 07:41.833 align:start position:10% line:79.33% size:65%
I'M ABLE TO GIVE THEM SOME
OF THE MOST ICONIC EXPERIENCES

07:41.833 --> 07:43.266 align:start position:30% line:79.33% size:30%
THAT YOU CAN
HAVE IN YUCATÁN,

07:43.266 --> 07:46.800 align:start position:22.5% line:79.33% size:55%
SO WE GO TO THE RUINS,
AND WE GOT SWIMMING IN CENOTES,

07:46.800 --> 07:49.733 align:start position:30% line:79.33% size:42.5%
AND THE NEXT VERY
IMPORTANT THING

07:49.733 --> 07:54.600 align:start position:10% line:79.33% size:70%
THAT PEOPLE TALK ABOUT A LOT
ARE THE HABANERO CHILES.

07:54.600 --> 07:57.233 align:start position:22.5% line:79.33% size:57.5%
THE HABANERO CHILES ARE
SO BIG IN THE CULTURE

07:57.233 --> 08:02.300 align:start position:22.5% line:79.33% size:47.5%
THAT THEY EVEN HAVE
A PRESIDENT FOR THE HABANERO.

08:02.300 --> 08:07.500 align:start position:20% line:79.33% size:55%
SO I'M TAKING THE BOYS
TO A REALLY BIG HABANERO FARM,

08:07.500 --> 08:10.800 align:start position:12.5% line:79.33% size:77.5%
AND WE'RE MEETING THE PRESIDENT
OF THE HABANERO.

08:25.366 --> 08:27.766 align:start position:32.5% line:10% size:35%
WHY IS IT SUCH
A STRONG SYMBOL

08:27.766 --> 08:31.000 align:start position:32.5% line:79.33% size:37.5%
OF THE IDENTITY
OF YUCATÁN AND ITS PEOPLE?

08:52.666 --> 08:54.033 align:start position:37.5% line:10% size:20%
YOU TOLD
THE BOYS...

08:54.033 --> 08:55.266 align:start position:40% line:84.67% size:40%
[SPEAKS SPANISH]

08:55.266 --> 08:57.400 align:start position:40% line:74% size:17.5%
YOU EAT
THE HABANERO AS IF
IT WAS AN APPLE.

08:57.400 --> 08:59.766 align:start position:30% line:79.33% size:7.5%
SÍ.
SÍ.

08:59.766 --> 09:01.100 align:start position:37.5% line:84.67% size:25%
OOH. WHOA!

09:05.633 --> 09:08.100 align:start position:10% line:84.67% size:32.5%
OH. HA HA HA!

09:11.200 --> 09:14.000 align:start position:35% line:74% size:30%
NOTHING RED,
NO SWEAT.
COME ON.

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[SPEAKS SPANISH]

09:15.066 --> 09:16.266 align:start position:30% line:84.67% size:40%
[SPEAKS SPANISH]

09:16.266 --> 09:17.366 align:start position:10% line:79.33% size:12.5%
JUJU,
YOU WANT TO TRY?

09:17.366 --> 09:18.366 align:start position:20% line:84.67% size:55%
SÍ. JUJU WANTS TO TRY.

09:18.366 --> 09:20.666 align:start position:10% line:84.67% size:40%
[SPEAKS SPANISH]

09:20.666 --> 09:21.833 align:start position:30% line:84.67% size:40%
[SPEAKS SPANISH]

09:21.833 --> 09:23.433 align:start position:30% line:79.33% size:35%
I WANT TO TAKE
A PICTURE OF YOU.

09:23.433 --> 09:24.533 align:start position:30% line:84.67% size:40%
ALL RIGHT, JUJU?

09:24.533 --> 09:25.866 align:start position:50% line:84.67% size:20%
[COUGHS]

09:25.866 --> 09:27.733 align:start position:40% line:79.33% size:12.5%
[PATI
SPEAKS SPANISH]

09:27.733 --> 09:30.266 align:start position:20% line:84.67% size:22.5%
HA HA HA!

09:30.266 --> 09:31.333 align:start position:40% line:84.67% size:37.5%
JUJU, ESTAS OK?

09:31.333 --> 09:32.366 align:start position:30% line:84.67% size:10%
OHH!

09:32.366 --> 09:33.366 align:start position:40% line:79.33% size:12.5%
[PATI
SPEAKS SPANISH]

09:33.366 --> 09:34.366 align:start position:20% line:84.67% size:50%
[MAN SPEAKS SPANISH]

09:34.366 --> 09:35.333 align:start position:35% line:79.33% size:30%
[PATI SPEAKS
SPANISH]

09:56.033 --> 09:57.866 align:start position:20% line:10% size:42.5%
PATI, VOICE-OVER:
COCHINITA PIBIL IS LIKE,

09:57.866 --> 09:59.733 align:start position:35% line:10% size:20%
I THINK,
THE MOST ICONIC DISH

09:59.733 --> 10:01.200 align:start position:20% line:10% size:62.5%
OF THE YUCATÁN PENINSULA.

10:03.800 --> 10:06.533 align:start position:30% line:10% size:42.5%
PATI, VOICE-OVER:
IT'S PIG THAT'S MARINATED

10:06.533 --> 10:09.433 align:start position:30% line:79.33% size:40%
IN ACHIOTE PASTE
THAT'S DILUTED

10:09.433 --> 10:14.333 align:start position:12.5% line:79.33% size:77.5%
IN BITTER ORANGE AND SOME OTHER
HERBS AND SALT AND GARLIC,

10:14.333 --> 10:18.100 align:start position:20% line:79.33% size:50%
AND THEN IT'S COOKED
UNDERGROUND OVERNIGHT.

10:18.100 --> 10:20.400 align:start position:30% line:79.33% size:32.5%
EVERY MEXICAN
LOVES COCHINITA.

10:20.400 --> 10:22.300 align:start position:30% line:84.67% size:40%
[SPEAKS SPANISH]

10:22.300 --> 10:24.500 align:start position:20% line:79.33% size:60%
IT'S ONE OF THOSE DISHES
THAT REPRESENTS

10:24.500 --> 10:26.233 align:start position:35% line:79.33% size:30%
MEXICAN FOOD
BUT NOT ONLY MEXICAN FOOD

10:26.233 --> 10:28.800 align:start position:17.5% line:84.67% size:65%
BUT FOOD FROM THE YUCATÁN.

10:28.800 --> 10:31.533 align:start position:20% line:79.33% size:45%
NOW YOU COMPLETELY
BASTE THAT MEAT

10:31.533 --> 10:33.000 align:start position:30% line:84.67% size:42.5%
IN THAT MARINADE.

10:37.700 --> 10:39.866 align:start position:30% line:10% size:20%
EPAZOTE.

10:43.800 --> 10:46.566 align:start position:20% line:10% size:40%
THAT'S A CHARRED
GARLIC CLOVE THAT GOES

10:46.566 --> 10:49.133 align:start position:20% line:10% size:45%
BROKEN INTO PIECES
UP THERE.

10:49.133 --> 10:52.933 align:start position:17.5% line:79.33% size:65%
OK. NOW THE WHOLE MARINADE
GOES OVER THE MEAT.

10:55.833 --> 10:58.000 align:start position:10% line:84.67% size:80%
PATI, VOICE-OVER: THIS IS A DISH

10:58.000 --> 11:00.400 align:start position:20% line:79.33% size:50%
THAT HAS BEEN COOKED
FOR CENTURIES.

11:00.400 --> 11:03.600 align:start position:20% line:79.33% size:60%
THE METHODS OF MAKING IT
HAVE BEEN PRESERVED.

11:03.600 --> 11:07.633 align:start position:20% line:79.33% size:47.5%
TO THIS DAY, PEOPLE
WILL COOK COCHINITA PIBIL

11:07.633 --> 11:10.766 align:start position:30% line:79.33% size:42.5%
IN THEIR BACKYARD
FROM ONE DAY TO THE NEXT,

11:10.766 --> 11:12.066 align:start position:30% line:79.33% size:40%
AND IT WILL COOK
OVERNIGHT,

11:12.066 --> 11:14.433 align:start position:20% line:79.33% size:50%
AND IT WILL BE READY
IN THE MORNING.

11:24.866 --> 11:28.033 align:start position:37.5% line:10% size:27.5%
PIBIL COMES
FROM THE MAYAN WORD PIB,

11:28.033 --> 11:31.933 align:start position:10% line:79.33% size:70%
WHICH MEANS UNDERGROUND PIT,
AND COOKING UNDERGROUND

11:31.933 --> 11:34.133 align:start position:22.5% line:79.33% size:50%
HAS BEEN A TECHNIQUE
THAT HAS BEEN PASSED ON

11:34.133 --> 11:35.833 align:start position:20% line:84.67% size:62.5%
SINCE PRE-HISPANIC TIMES.

11:48.800 --> 11:51.333 align:start position:17.5% line:79.33% size:57.5%
ALAN: UM, HAS AN ANIMAL
EVER TRIED TO UNCOVER THIS

11:51.333 --> 11:53.866 align:start position:20% line:74% size:40%
AND, LIKE, EAT--
EAT THE PORK
THAT'S UNDERGROUND?

11:53.866 --> 11:55.100 align:start position:10% line:79.33% size:40%
PATI: AH. THAT'S
A GREAT QUESTION.

11:55.100 --> 11:56.466 align:start position:10% line:84.67% size:40%
[SPEAKS SPANISH]

12:09.233 --> 12:11.733 align:start position:10% line:10% size:52.5%
I THINK HE DOESN'T GO
TO SLEEP SATURDAY NIGHT.

12:19.233 --> 12:21.166 align:start position:20% line:79.33% size:55%
PATI: OK, AND HERE YOU
HAVE COCHINITA

12:21.166 --> 12:22.800 align:start position:20% line:10% size:55%
THAT YOU ALREADY MADE.

12:40.933 --> 12:42.333 align:start position:30% line:10% size:42.5%
HOW LUCKY ARE WE.

12:55.066 --> 12:57.700 align:start position:40% line:84.67% size:10%
HMM.

12:57.700 --> 12:59.100 align:start position:40% line:10% size:40%
[SPEAKS SPANISH]

13:00.666 --> 13:02.333 align:start position:10% line:84.67% size:37.5%
THIS DELICIOUS.

13:02.333 --> 13:04.600 align:start position:10% line:79.33% size:57.5%
I'VE NEVER HAD ANYTHING
LIKE THIS BEFORE.

13:04.600 --> 13:06.966 align:start position:30% line:74% size:40%
PATI: SO CAN YOU
TELL, LIKE, THAT
IT WAS COOKED

13:06.966 --> 13:09.366 align:start position:30% line:79.33% size:27.5%
UNDERGROUND
AND WITH THE WOOD

13:09.366 --> 13:10.733 align:start position:30% line:79.33% size:32.5%
AND THE ROCKS
AND THE...

13:10.733 --> 13:12.600 align:start position:10% line:79.33% size:45%
YEAH. I DEFINITELY
TAKE THE SMOKE,

13:12.600 --> 13:14.233 align:start position:10% line:84.67% size:45%
THAT SMOKY FLAVOR.

13:14.233 --> 13:15.966 align:start position:10% line:79.33% size:35%
IT'S ALSO SOUR
FROM THE ORANGE.

13:15.966 --> 13:17.266 align:start position:42.5% line:84.67% size:17.5%
UH-HUH.

13:17.266 --> 13:19.566 align:start position:10% line:79.33% size:60%
AND IT'S ALSO VERY SPICY
FROM THE HABANEROS.

13:19.566 --> 13:20.800 align:start position:40% line:79.33% size:22.5%
HABANERO?
YEAH.

13:23.933 --> 13:25.266 align:start position:20% line:79.33% size:42.5%
PATI, VOICE-OVER:
THE TRIPS THAT I LOVE

13:25.266 --> 13:27.766 align:start position:20% line:79.33% size:52.5%
THE MOST ARE THE ONES
THAT I HAVE

13:27.766 --> 13:29.866 align:start position:10% line:84.67% size:67.5%
MY BOYS WITH ME DEFINITELY.

13:29.866 --> 13:33.133 align:start position:30% line:79.33% size:35%
IT CONNECTS US
IN SO MANY WAYS.

13:33.133 --> 13:34.700 align:start position:30% line:79.33% size:32.5%
AND HOW CRAZY
GOOD IS THIS?

13:34.700 --> 13:36.333 align:start position:10% line:74% size:27.5%
CRAZY GOOD.
SUPERGOOD.

13:36.333 --> 13:37.833 align:start position:30% line:79.33% size:40%
I HAVE TO TRAVEL
SO MUCH FOR WORK

13:37.833 --> 13:39.700 align:start position:30% line:79.33% size:35%
AND EAT ALL OF
THESE DIFFERENT KINDS

13:39.700 --> 13:41.400 align:start position:27.5% line:79.33% size:45%
OF FOODS AND FOODS
THAT WE LOVE,

13:41.400 --> 13:43.433 align:start position:27.5% line:79.33% size:47.5%
BUT IT'S SO SPECIAL
WHEN YOU GUYS

13:43.433 --> 13:44.600 align:start position:30% line:84.67% size:32.5%
COME WITH ME.

13:44.600 --> 13:45.866 align:start position:10% line:84.67% size:7.5%
AW.

13:45.866 --> 13:47.600 align:start position:37.5% line:74% size:10%
MMM.
GLAD TO BE HERE, MOM.

13:47.600 --> 13:49.100 align:start position:45% line:84.67% size:10%
MMM.

14:11.533 --> 14:14.966 align:start position:10% line:84.67% size:65%
AS A MOM TO 3 GROWING BOYS

14:14.966 --> 14:18.300 align:start position:10% line:79.33% size:65%
AND A VERY HUNGRY HUSBAND,
I LOVE TO HAVE RECIPES

14:18.300 --> 14:20.500 align:start position:20% line:79.33% size:45%
THAT I CAN COME TO
AGAIN AND AGAIN

14:20.500 --> 14:23.633 align:start position:10% line:79.33% size:70%
AND THAT I CAN MAKE A LOT OF
AND REPURPOSE

14:23.633 --> 14:25.233 align:start position:22.5% line:84.67% size:57.5%
IN MANY DIFFERENT WAYS.

14:25.233 --> 14:28.033 align:start position:22.5% line:79.33% size:57.5%
ONE OF THE BIGGEST HITS
IN MY HOUSE THESE DAYS

14:28.033 --> 14:32.033 align:start position:20% line:79.33% size:62.5%
IS MY QUICK-AND-EASY TAKE
OF THAT COCHINITA PIBIL,

14:32.033 --> 14:33.433 align:start position:32.5% line:79.33% size:32.5%
BUT I MAKE IT
IN THE KITCHEN

14:33.433 --> 14:36.233 align:start position:20% line:79.33% size:47.5%
IN A FAST-TRACK WAY
WITH CHICKEN.

14:42.400 --> 14:45.633 align:start position:30% line:10% size:42.5%
WHAT I HAVE HERE,
TWO TOMATOES.

14:45.633 --> 14:47.466 align:start position:22.5% line:79.33% size:52.5%
YOU WANT TO MAKE SURE
THAT THEY'RE VERY RIPE

14:47.466 --> 14:49.400 align:start position:32.5% line:79.33% size:37.5%
SO THAT THEY'RE
FULL OF FLAVOR.

14:49.400 --> 14:54.033 align:start position:20% line:79.33% size:37.5%
I'M GONNA TOAST
3 GARLIC CLOVES...

14:54.033 --> 14:57.733 align:start position:20% line:84.67% size:47.5%
1/4 OF A RED ONION.

14:57.733 --> 15:01.433 align:start position:10% line:79.33% size:50%
WHAT WE'RE MAKING IS
THE SAUCE THAT THE CHICKEN

15:01.433 --> 15:03.866 align:start position:20% line:84.67% size:55%
IS GOING TO SIMMER IN.

15:03.866 --> 15:06.433 align:start position:10% line:79.33% size:65%
SO I'M GOING TO CHAR THEM,
AND YOU WANT

15:06.433 --> 15:08.533 align:start position:30% line:79.33% size:25%
THE INSIDE
OF THE INGREDIENTS

15:08.533 --> 15:10.766 align:start position:10% line:84.67% size:72.5%
TO ALSO COMPLETELY TRANSFORM,

15:10.766 --> 15:13.600 align:start position:20% line:79.33% size:52.5%
BUT YOU DON'T WANT TO
BURN THE WHOLE THING.

15:13.600 --> 15:15.333 align:start position:22.5% line:79.33% size:57.5%
IT'S VERY FUNNY BECAUSE
WHEN YOU'RE CHARRING

15:15.333 --> 15:17.633 align:start position:30% line:79.33% size:40%
YOUR INGREDIENTS
IN THE COMAL,

15:17.633 --> 15:20.366 align:start position:20% line:79.33% size:47.5%
THEY, LIKE, TREMBLE
AND MOVE AND SHAKE.

15:20.366 --> 15:21.766 align:start position:20% line:84.67% size:50%
LOOK AT THAT TOMATO.

15:21.766 --> 15:24.633 align:start position:30% line:79.33% size:42.5%
I PROMISE I'M NOT
MAKING IT DO IT.

15:24.633 --> 15:26.833 align:start position:30% line:79.33% size:40%
WHEN YOU DO THIS
TO INGREDIENTS,

15:26.833 --> 15:31.266 align:start position:10% line:79.33% size:65%
YOU'RE REALLY BRINGING OUT
THEIR INNER PERSONA.

15:31.266 --> 15:34.000 align:start position:30% line:79.33% size:35%
I WANT TO STOP
WHEN THE TOMATOES

15:34.000 --> 15:36.633 align:start position:10% line:84.67% size:67.5%
START GETTING REALLY JUICY.

15:36.633 --> 15:39.666 align:start position:10% line:79.33% size:52.5%
WHEN I'M FLIPPING IT,
I CAN FEEL THAT THE TOMATO

15:39.666 --> 15:43.600 align:start position:32.5% line:79.33% size:35%
IS VERY MUSHY,
SO I'M TAKING OFF THE TOMATOES.

15:46.000 --> 15:49.533 align:start position:20% line:79.33% size:62.5%
I AM GOING TO JUST ADD IT
IN THE BLENDER.

15:52.133 --> 15:54.466 align:start position:30% line:79.33% size:40%
OH, YOU CAN SEE,
YOU CAN SEE, YOU CAN SEE.

15:54.466 --> 15:57.166 align:start position:32.5% line:79.33% size:30%
SUPERCHARRED
ON THE OUTSIDE.

15:57.166 --> 16:03.166 align:start position:20% line:79.33% size:60%
INSIDE, THE GARLIC CLOVE
HAS TURNED INTO A PASTE.

16:03.166 --> 16:05.966 align:start position:20% line:79.33% size:52.5%
YOU COULD SPREAD THIS
ON A PIECE OF TOAST.

16:05.966 --> 16:07.366 align:start position:40% line:84.67% size:10%
YUM.

16:07.366 --> 16:10.166 align:start position:20% line:79.33% size:47.5%
WE'RE GONNA PREHEAT
THE CASSEROLE,

16:10.166 --> 16:14.866 align:start position:20% line:79.33% size:62.5%
AND NOW I'M GOING TO POUR
ONE CUP OF CHICKEN BROTH

16:14.866 --> 16:16.566 align:start position:40% line:84.67% size:20%
IN HERE,

16:16.566 --> 16:19.000 align:start position:30% line:79.33% size:32.5%
AND I'M GOING
TO ADD SOME SALT.

16:28.866 --> 16:32.766 align:start position:30% line:79.33% size:40%
I'M GOING TO ADD
BETWEEN 2 AND 3 TABLESPOONS OIL.

16:32.766 --> 16:34.466 align:start position:30% line:79.33% size:42.5%
I'M GOING TO JUST
COOK THIS DOWN

16:34.466 --> 16:35.966 align:start position:20% line:84.67% size:45%
FOR A FEW MINUTES.

16:40.133 --> 16:43.600 align:start position:20% line:79.33% size:52.5%
AND THEN YOU'RE GOING
TO ADD ACHIOTE PASTE,

16:43.600 --> 16:48.100 align:start position:20% line:79.33% size:47.5%
WHICH IS WHAT MAKES
THE PIBIL FLAVOR.

16:48.100 --> 16:51.100 align:start position:30% line:79.33% size:40%
ACHIOTE PASTE IS
ANNATTO SEEDS

16:51.100 --> 16:54.500 align:start position:10% line:79.33% size:55%
THAT HAVE BEEN TOASTED
AND GROUND IN A COMBINATION

16:54.500 --> 16:57.200 align:start position:20% line:79.33% size:32.5%
OF SEASONINGS
LIKE CUMIN, OREGANO,

16:57.200 --> 17:00.633 align:start position:20% line:79.33% size:42.5%
ALLSPICE, GARLIC,
AND CITRUS ALL TURNED

17:00.633 --> 17:01.633 align:start position:30% line:84.67% size:32.5%
INTO A PASTE,

17:01.633 --> 17:05.100 align:start position:20% line:79.33% size:60%
AND IT IS QUINTESSENTIAL
YUCATECAN.

17:05.100 --> 17:10.933 align:start position:10% line:79.33% size:60%
IT IS LIKE THE SEASONING
PAR EXCELLENCE OF THAT REGION.

17:12.666 --> 17:14.366 align:start position:20% line:79.33% size:45%
AND THEN I'M GOING
TO ADD IN HERE

17:14.366 --> 17:18.233 align:start position:20% line:84.67% size:50%
SOME OREGANO, CUMIN,

17:18.233 --> 17:20.600 align:start position:10% line:84.67% size:70%
AND THEN I'M USING ALLSPICE.

17:20.600 --> 17:24.200 align:start position:20% line:79.33% size:52.5%
IT SMELLS LIKE CLOVES
AND CINNAMON AND BLACK PEPPER

17:24.200 --> 17:27.333 align:start position:20% line:79.33% size:52.5%
ALL AT THE SAME TIME,
AND IT'S USED A LOT

17:27.333 --> 17:29.800 align:start position:20% line:79.33% size:47.5%
IN MEXICAN COOKING,
AND THEN I'M GOING TO ADD--

17:29.800 --> 17:31.766 align:start position:32.5% line:79.33% size:35%
SEE, IF I WERE
IN THE YUCATÁN,

17:31.766 --> 17:33.500 align:start position:10% line:84.67% size:70%
YOU WOULD USE BITTER ORANGE,

17:33.500 --> 17:36.433 align:start position:20% line:79.33% size:45%
BUT IT'S VERY HARD
TO FIND BITTER ORANGE,

17:36.433 --> 17:37.800 align:start position:12.5% line:84.67% size:77.5%
SO I CAME UP WITH A SUBSTITUTE.

17:37.800 --> 17:41.100 align:start position:42.5% line:79.33% size:17.5%
1/4 CUP
OF FRESHLY SQUEEZED GRAPEFRUIT,

17:41.100 --> 17:45.266 align:start position:35% line:79.33% size:17.5%
1/4 CUP
OF WHITE DISTILLED VINEGAR,

17:45.266 --> 17:50.533 align:start position:35% line:74% size:17.5%
1/4 CUP
OF FRESHLY SQUEEZED LIMES,

17:50.533 --> 17:56.033 align:start position:30% line:79.33% size:27.5%
AND 1/4 CUP
OF FRESHLY SQUEEZED ORANGE.

17:56.033 --> 17:58.366 align:start position:20% line:84.67% size:55%
ANOTHER PINCH OF SALT.

17:58.366 --> 18:00.133 align:start position:30% line:79.33% size:27.5%
ANOTHER CUP
OF CHICKEN BROTH.

18:07.333 --> 18:09.633 align:start position:22.5% line:79.33% size:55%
AND NOW I'M GONNA POUR
THIS MIX RIGHT ONTO IT.

18:15.566 --> 18:19.566 align:start position:25% line:79.33% size:37.5%
IT'S SO PRETTY,
AND IT SMELLS SO DELICIOUS.

18:19.566 --> 18:22.333 align:start position:20% line:79.33% size:45%
THIS IS GONNA COOK
FOR ABOUT 5-6 MINUTES.

18:22.333 --> 18:24.133 align:start position:20% line:79.33% size:35%
WE WANT TO SEE
THE CHANGE IN COLOR.

18:24.133 --> 18:27.600 align:start position:10% line:79.33% size:65%
WE WANT TO SEE IT THICKER,
AND AT THIS POINT,

18:27.600 --> 18:30.400 align:start position:22.5% line:79.33% size:57.5%
I'M GOING TO ADD 6 CUPS
OF COOKED CHICKEN.

18:30.400 --> 18:34.000 align:start position:20% line:79.33% size:55%
I LOVE THE RECIPE HERE
WITH 3 GROWING BOYS

18:34.000 --> 18:36.400 align:start position:30% line:79.33% size:35%
AND MY HUSBAND
BECAUSE I CAN USE THIS

18:36.400 --> 18:38.766 align:start position:20% line:84.67% size:50%
IN A GAZILLION WAYS.

18:38.766 --> 18:41.200 align:start position:22.5% line:79.33% size:52.5%
YOU CAN MAKE A TORTA,
YOU CAN MAKE A PANINI,

18:41.200 --> 18:43.833 align:start position:20% line:79.33% size:47.5%
YOU CAN MAKE TACOS,
YOU CAN MAKE QUESADILLAS.

18:43.833 --> 18:45.666 align:start position:30% line:79.33% size:35%
SO MANY THINGS
TO DO WITH THIS.

18:45.666 --> 18:48.933 align:start position:12.5% line:79.33% size:77.5%
NOW I'M JUST GOING TO COOK THIS
FOR A FEW MORE MINUTES,

18:48.933 --> 18:52.266 align:start position:30% line:79.33% size:42.5%
AND IT'S GONNA BE
LIKE A CHICKEN SLOPPY JOE

18:52.266 --> 18:56.033 align:start position:20% line:79.33% size:62.5%
OF SORTS WITH THE FLAVORS
FROM THE YUCATÁN.

18:58.533 --> 19:01.866 align:start position:10% line:10% size:75%
WHO DOESN'T LOVE FRENCH FRIES,
AND THEY'RE GONNA GO

19:01.866 --> 19:04.166 align:start position:20% line:10% size:35%
SO DELICIOUSLY
WITH THE SANDWICH,

19:04.166 --> 19:06.666 align:start position:20% line:79.33% size:45%
AND I'M NOT MAKING
TRADITIONAL FRENCH FRIES.

19:06.666 --> 19:13.333 align:start position:30% line:79.33% size:37.5%
NO. I AM MAKING
SWEET POTATO AND CARROT FRIES.

19:13.333 --> 19:18.000 align:start position:20% line:79.33% size:47.5%
THEY ARE NUTRITIOUS
AND DELICIOUS.

19:18.000 --> 19:21.666 align:start position:20% line:79.33% size:50%
THEN I HAVE SOME BIG
AND CHUBBY CARROTS.

19:21.666 --> 19:26.766 align:start position:10% line:79.33% size:55%
THIS IS ANOTHER RECIPE
THAT IS RIDICULOUSLY EASY.

19:26.766 --> 19:29.966 align:start position:20% line:79.33% size:55%
YOU CUT THEM IN COINS,
AND THEN WHEN YOU GET

19:29.966 --> 19:32.766 align:start position:20% line:79.33% size:47.5%
TO THE THINNER PART
OF THE CARROT,

19:32.766 --> 19:37.500 align:start position:12.5% line:79.33% size:77.5%
START CUTTING DIAGONALLY SO YOU
CAN SORT OF MATCH THE SIZE,

19:37.500 --> 19:41.400 align:start position:20% line:79.33% size:62.5%
AND THEY'LL COOK IN ABOUT
THE SAME AMOUNT OF TIME.

19:41.400 --> 19:43.966 align:start position:30% line:79.33% size:27.5%
GREAT THING
ABOUT THIS RECIPE

19:43.966 --> 19:45.233 align:start position:20% line:84.67% size:47.5%
IS THAT IT IS FAST.

19:45.233 --> 19:47.433 align:start position:32.5% line:79.33% size:37.5%
IT'S DELICIOUS,
BUT YOU'RE REALLY LETTING

19:47.433 --> 19:49.866 align:start position:20% line:79.33% size:52.5%
THE INGREDIENTS SHINE
ON THEIR OWN

19:49.866 --> 19:52.633 align:start position:20% line:79.33% size:45%
WITH A LITTLE HELP
FROM JUST A FEW FRIENDS.

19:52.633 --> 19:56.300 align:start position:10% line:79.33% size:70%
JUST A COUPLE OF TABLESPOONS
OF OLIVE OIL.

19:56.300 --> 19:57.566 align:start position:30% line:84.67% size:40%
MAKE THEM CRISP.

19:57.566 --> 19:59.733 align:start position:10% line:84.67% size:75%
AND THEN A LITTLE BIT OF SALT,

19:59.733 --> 20:02.900 align:start position:20% line:79.33% size:40%
AND THEN BECAUSE
I CAN'T HELP MYSELF,

20:02.900 --> 20:06.733 align:start position:32.5% line:79.33% size:27.5%
YOU CAN ADD
SOME CHILE DE ÁRBOL.

20:10.633 --> 20:14.033 align:start position:10% line:84.67% size:67.5%
THE CHILE DE ÁRBOL IS SMOKY

20:14.033 --> 20:18.133 align:start position:30% line:79.33% size:42.5%
AND GONNA GIVE IT
A VERY, VERY GENTLE KICK.

20:18.133 --> 20:20.866 align:start position:22.5% line:79.33% size:57.5%
AND THEY GO IN THE OVEN
AT 400 DEGREES

20:20.866 --> 20:24.300 align:start position:20% line:84.67% size:45%
FOR 15-20 MINUTES.

20:24.300 --> 20:26.600 align:start position:20% line:79.33% size:45%
NOW I'M GONNA MAKE
A QUICK-AND-EASY

20:26.600 --> 20:30.233 align:start position:32.5% line:79.33% size:32.5%
AVOCADO CREMA
FOR THAT YUCATECAN SLOPPY JOE.

20:30.233 --> 20:33.300 align:start position:10% line:79.33% size:72.5%
WE'RE JUST MAKING EASY THINGS
THAT YOU CAN REPURPOSE

20:33.300 --> 20:34.800 align:start position:30% line:84.67% size:40%
A THOUSAND WAYS.

20:34.800 --> 20:38.300 align:start position:32.5% line:79.33% size:22.5%
SO I HAVE
VERY RIPE AVOCADOS,

20:38.300 --> 20:40.966 align:start position:22.5% line:79.33% size:57.5%
AND THEY ARE JUST GONNA
GO IN THE BLENDER,

20:40.966 --> 20:45.333 align:start position:20% line:79.33% size:47.5%
AND THEN I'M ADDING
1/2 A CUP OF MEXICAN CREMA.

20:45.333 --> 20:47.933 align:start position:22.5% line:84.67% size:57.5%
TANGY, SALTY, SO THICK.

20:47.933 --> 20:50.900 align:start position:20% line:84.67% size:55%
IT IS VERY, VERY RICH.

20:50.900 --> 20:53.366 align:start position:20% line:84.67% size:52.5%
AND ONE GARLIC CLOVE.

20:53.366 --> 20:58.400 align:start position:12.5% line:79.33% size:60%
I'M ADDING ABOUT 1/4 CUP
OF FRESHLY SQUEEZED LIME JUICE.

20:58.400 --> 21:02.266 align:start position:20% line:79.33% size:60%
SO I'M ADDING SOME SALT,
AND THAT'S REALLY IT.

21:04.966 --> 21:07.733 align:start position:10% line:79.33% size:52.5%
SOMETIMES, IT DOESN'T
WANT TO PUREE ALL THE WAY.

21:07.733 --> 21:09.666 align:start position:20% line:79.33% size:45%
SOMETIMES, IT JUST
WANTS TO PULSE.

21:11.733 --> 21:13.866 align:start position:30% line:84.67% size:27.5%
IT'S READY.

21:13.866 --> 21:15.300 align:start position:20% line:84.67% size:45%
LOOK AT THE COLOR.

21:15.300 --> 21:19.133 align:start position:22.5% line:84.67% size:57.5%
IT IS JUST SO GORGEOUS.

21:19.133 --> 21:20.466 align:start position:40% line:84.67% size:10%
MMM.

21:20.466 --> 21:22.766 align:start position:10% line:84.67% size:67.5%
SO WHAT CAN YOU USE IT FOR?

21:22.766 --> 21:25.066 align:start position:10% line:84.67% size:65%
WHAT CAN'T YOU USE IT FOR?

21:25.066 --> 21:27.833 align:start position:10% line:79.33% size:67.5%
AND ONE MORE QUICK-AND-EASY
STAPLE THAT I ALWAYS HAVE

21:27.833 --> 21:32.133 align:start position:10% line:79.33% size:75%
IN MY KITCHEN--YUCATECAN-STYLE
PICKLED RED ONIONS.

21:32.133 --> 21:33.866 align:start position:10% line:84.67% size:65%
JUST GRAB A BANANA PEPPER.

21:33.866 --> 21:36.133 align:start position:20% line:79.33% size:55%
WE CALL IT CHILE GUERO
IN SPANISH

21:36.133 --> 21:38.266 align:start position:22.5% line:84.67% size:57.5%
BECAUSE GUERO IS BLOND,

21:38.266 --> 21:41.533 align:start position:12.5% line:79.33% size:77.5%
AND IT IS A BLOND PEPPER IF YOU
COMPARE IT TO THE JALAPEÑO.

21:41.533 --> 21:43.633 align:start position:30% line:79.33% size:42.5%
IF YOU DON'T FIND
A BANANA PEPPER,

21:43.633 --> 21:46.133 align:start position:20% line:79.33% size:57.5%
YOU CAN USE A JALAPEÑO,
OR YOU CAN USE A SERRANO,

21:46.133 --> 21:49.300 align:start position:20% line:79.33% size:45%
AND IT'S NOT GONNA
MAKE THE ONIONS SPICY.

21:49.300 --> 21:51.500 align:start position:20% line:79.33% size:45%
IT'S JUST GOING TO
IMPART A LITTLE BIT

21:51.500 --> 21:56.366 align:start position:10% line:79.33% size:65%
OF THE FLAVOR OF THE CHILE
BECAUSE WE'RE NOT OPENING IT.

21:56.366 --> 21:58.433 align:start position:20% line:84.67% size:50%
SO I HAVE THE ONION.

21:58.433 --> 22:03.666 align:start position:32.5% line:79.33% size:35%
I HAVE MY JAR,
AND THEN I HAVE ONE CUP

22:03.666 --> 22:06.000 align:start position:10% line:84.67% size:70%
OF BITTER ORANGE SUBSTITUTE,

22:06.000 --> 22:08.033 align:start position:20% line:79.33% size:50%
WHICH IS EQUAL PARTS
GRAPEFRUIT, ORANGE,

22:08.033 --> 22:10.433 align:start position:37.5% line:79.33% size:27.5%
LIME JUICE,
WHITE DISTILLED VINEGAR.

22:10.433 --> 22:13.900 align:start position:22.5% line:79.33% size:57.5%
A COUPLE OF BAY LEAVES,
WHICH ARE SO FRAGRANT

22:13.900 --> 22:16.466 align:start position:22.5% line:84.67% size:57.5%
AND ADD SO MUCH FLAVOR.

22:16.466 --> 22:20.300 align:start position:20% line:84.67% size:62.5%
AND THEN SOME ALLSPICE...

22:20.300 --> 22:22.700 align:start position:40% line:84.67% size:22.5%
AND SALT.

22:22.700 --> 22:25.466 align:start position:32.5% line:79.33% size:35%
AND ONCE IT'S,
LIKE, BLISTERED ALL OVER

22:25.466 --> 22:31.600 align:start position:20% line:79.33% size:50%
AND IT HAS SOFTENED,
I'M GOING TO ADD IT IN HERE,

22:31.600 --> 22:34.433 align:start position:22.5% line:79.33% size:57.5%
AND THEN I'M JUST GOING
TO ADD THE ONIONS.

22:34.433 --> 22:36.233 align:start position:20% line:79.33% size:37.5%
YOU WOULD THINK
THAT BECAUSE IT IS

22:36.233 --> 22:38.900 align:start position:20% line:79.33% size:55%
IN THE PICKLING LIQUID
THAT THE ONIONS WOULD GET

22:38.900 --> 22:42.833 align:start position:20% line:79.33% size:45%
SOGGY OR TOO SOFT,
BUT, NO, THEY BECOME

22:42.833 --> 22:46.833 align:start position:20% line:79.33% size:52.5%
CRISPER AND CRUNCHIER
AS TIME GOES BY.

22:46.833 --> 22:51.366 align:start position:20% line:84.67% size:60%
CLOSE IT WELL, SHAKE IT.

22:51.366 --> 22:55.966 align:start position:20% line:79.33% size:50%
OK. SO I'M GONNA PUT
THIS IN THE FRIDGE.

22:55.966 --> 22:58.333 align:start position:25% line:79.33% size:40%
AS YOU CAN TELL,
THESE HAVE BEEN SITTING THERE

22:58.333 --> 23:03.366 align:start position:27.5% line:79.33% size:45%
FOR A COUPLE DAYS,
AND THEY KEEP ON GETTING BETTER.

23:03.366 --> 23:04.833 align:start position:20% line:84.67% size:55%
AND LOOK AT THE COLOR.

23:06.800 --> 23:08.000 align:start position:40% line:84.67% size:20%
[CRUNCH]

23:08.000 --> 23:10.733 align:start position:40% line:84.67% size:10%
MMM!

23:10.733 --> 23:14.266 align:start position:30% line:79.33% size:32.5%
YOU HEARD HOW
CRUNCHY THAT IS?

23:14.266 --> 23:16.800 align:start position:22.5% line:79.33% size:52.5%
LET'S CHECK THE FRIES
BECAUSE I THINK THEY'RE READY.

23:22.333 --> 23:24.000 align:start position:20% line:84.67% size:45%
MMM, AND THEY ARE.

23:24.000 --> 23:26.066 align:start position:20% line:79.33% size:45%
SO I'M GONNA BUILD
MYSELF A SANDWICH

23:26.066 --> 23:29.866 align:start position:20% line:79.33% size:45%
BECAUSE MY CHICKEN
IS ALSO READY.

23:29.866 --> 23:32.600 align:start position:20% line:79.33% size:40%
WHAT YOU WANT IS
FOR THE CHICKEN TO BE

23:32.600 --> 23:35.800 align:start position:10% line:84.67% size:72.5%
COMPLETELY BATHED AND SOAKED.

23:35.800 --> 23:39.400 align:start position:22.5% line:79.33% size:42.5%
IT DOES LOOK LIKE
A YUCATECAN SLOPPY JOE.

23:41.500 --> 23:44.566 align:start position:10% line:84.67% size:67.5%
AND THEN THE AVOCADO CREMA.

23:44.566 --> 23:46.900 align:start position:30% line:84.67% size:27.5%
THE COLORS!

23:46.900 --> 23:49.133 align:start position:40% line:84.67% size:10%
MMM.

23:49.133 --> 23:52.966 align:start position:20% line:79.33% size:55%
I LOVE PICKLED ONIONS,
LOVE PICKLED ONIONS.

23:55.300 --> 23:58.466 align:start position:20% line:79.33% size:60%
AND THEN AS THE DAUGHTER
OF MY FATHER THAT I AM,

23:58.466 --> 24:01.100 align:start position:20% line:79.33% size:40%
I AM GOING TO DO
WHAT HE DOES TO AL

24:01.100 --> 24:03.566 align:start position:10% line:79.33% size:75%
L OF HIS SANDWICHES OR TORTAS,
WHICH IS A SPRINKLE

24:03.566 --> 24:06.900 align:start position:10% line:79.33% size:65%
OF SALT ON TOP OF ANYTHING
THAT HAS AVOCADO

24:11.166 --> 24:13.366 align:start position:40% line:84.67% size:10%
MMM!

24:13.366 --> 24:15.433 align:start position:20% line:84.67% size:60%
WHAT AN INCREDIBLE MEAL.

24:15.433 --> 24:18.233 align:start position:32.5% line:79.33% size:32.5%
THE SOFT ROLL
AND THEN THAT CHICKEN.

24:18.233 --> 24:21.000 align:start position:20% line:79.33% size:45%
ALL OF THE FLAVORS
FROM THE YUCATÁN.

24:21.000 --> 24:27.866 align:start position:10% line:79.33% size:60%
THE AVOCADO CREMA THAT'S
JUST A CREAMY, SMOOTH LAYER

24:27.866 --> 24:30.566 align:start position:20% line:79.33% size:55%
AND THE PICKLED ONIONS
THAT HAVE

24:30.566 --> 24:32.433 align:start position:20% line:84.67% size:47.5%
THAT CITRUSY TASTE.

24:37.933 --> 24:39.066 align:start position:40% line:84.67% size:10%
MMM.

24:39.066 --> 24:40.833 align:start position:30% line:84.67% size:35%
AND THE FRIES.

24:40.833 --> 24:44.166 align:start position:20% line:10% size:50%
THEY ARE SUPERCRISPY
ON THE OUTSIDE

24:44.166 --> 24:46.800 align:start position:20% line:10% size:47.5%
AND SO SOFT INSIDE.

24:46.800 --> 24:50.133 align:start position:20% line:10% size:47.5%
WITH THESE RECIPES,
YOU ARE REALLY GETTING

24:50.133 --> 24:53.266 align:start position:30% line:10% size:40%
THE BOLD FLAVORS
OF THE YUCATÁN

24:53.266 --> 24:56.800 align:start position:10% line:10% size:67.5%
IN A VERY APPROACHABLE WAY,
AND YOU CAN USE THEM

24:56.800 --> 24:58.600 align:start position:10% line:10% size:65%
IN WHICHEVER WAY YOU WANT.

24:58.600 --> 25:01.400 align:start position:10% line:10% size:65%
THEY'RE JUST SO VERSATILE.

25:01.400 --> 25:03.800 align:start position:20% line:10% size:55%
IF YOU WANT MY ADVICE,
TRY IT LIKE THIS

25:03.800 --> 25:05.200 align:start position:32.5% line:10% size:37.5%
THE FIRST TIME.

25:23.133 --> 25:24.566 align:start position:30% line:10% size:42.5%
PATI: FOR RECIPES
AND INFORMATION

25:24.566 --> 25:26.533 align:start position:10% line:10% size:67.5%
FROM THIS EPISODE AND MORE,

25:26.533 --> 25:30.366 align:start position:10% line:10% size:80%
VISIT PATIJINIC.COM AND CONNECT.

25:30.366 --> 25:32.866 align:start position:20% line:10% size:50%
FIND ME ON FACEBOOK,
TWITTER, INSTAGRAM,

25:32.866 --> 25:35.166 align:start position:32.5% line:10% size:30%
AND PINTERES
AT PATI JINICH.

25:35.166 --> 25:36.633 align:start position:35% line:10% size:25%
ANNOUNCER:
"PATI'S MEXICAN TABLE"

25:36.633 --> 25:37.933 align:start position:20% line:10% size:55%
IS MADE POSSIBLE BY...

25:39.366 --> 25:41.000 align:start position:30% line:10% size:42.5%
ALWAYS CONNECTED.

25:43.566 --> 25:45.700 align:start position:30% line:10% size:32.5%
DISCONNECT...

25:45.700 --> 25:48.300 align:start position:20% line:10% size:50%
AND FEEL THE MOMENT.

25:48.300 --> 25:50.266 align:start position:40% line:10% size:12.5%
YAAH!

25:50.266 --> 25:52.333 align:start position:20% line:10% size:12.5%
WHOO!

25:52.333 --> 25:55.966 align:start position:20% line:10% size:52.5%
POOLS OF CLEAR WATER,

25:55.966 --> 25:59.200 align:start position:20% line:10% size:45%
UNEXPECTED TASTES,

25:59.200 --> 26:02.266 align:start position:10% line:10% size:72.5%
AND PLACES YOU'VE NEVER BEEN.

26:05.200 --> 26:08.033 align:start position:10% line:10% size:75%
CANCÚN--LIVE IT TO BELIEVE IT.

26:08.033 --> 26:13.033 align:start position:20% line:10% size:70%
LA MORENA CHILES AND SAUCES,
AUTHENTIC MEXICAN FLAVOR.

26:13.033 --> 26:16.100 align:start position:10% line:10% size:62.5%
INTRODUCING FUD CAMPIRANO
MEXICAN CHEESES

26:16.100 --> 26:18.000 align:start position:10% line:10% size:65%
WITH RESEALABLE PACKAGING.

26:19.666 --> 26:23.200 align:start position:35% line:79.33% size:30%
THE NATIONAL
AGRICULTURAL COUNCIL...

26:23.200 --> 26:26.466 align:start position:30% line:84.67% size:25%
MEXBEST...

26:26.466 --> 26:28.200 align:start position:40% line:84.67% size:15%
AND...

26:28.200 --> 26:33.000 align:start position:10% line:74% size:70%
THE MINISTRY OF AGRICULTURE,
LIVESTOCK, RURAL DEVELOPMENT,
FISHERIES, AND FOOD.

26:33.000 --> 26:42.966 align:start position:20% line:74% size:40%
PROUD TO SUPPORT
"PATI'S MEXICAN TABLE"
ON PUBLIC TELEVISION.