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♪
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00:00:12,846 --> 00:00:18,985
♪
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In Mexico, we have a saying--
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00:00:33,500 --> 00:00:36,269
(Speaking in Spanish)
5
00:00:36,269 --> 00:00:39,572
And what that means is "you
leave the beans in the stove,
6
00:00:39,572 --> 00:00:41,307
all day and all night."
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I'm going to show you
a pinto bean.
8
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I don't know if you've ever had
the chance to admire its beauty.
9
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It looks like the whole cosmos
is around there, hey?
10
00:00:50,917 --> 00:00:54,087
And "pinto" means "dotted."
11
00:00:54,087 --> 00:00:57,424
In Mexico, beans are so
important,
12
00:00:57,424 --> 00:00:59,559
that there is usually
a designated pot
13
00:00:59,559 --> 00:01:00,860
to cook the beans.
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00:01:00,860 --> 00:01:04,030
And in my family, mi abuela
used to cook the beans
15
00:01:04,030 --> 00:01:06,966
on a pot named after my
grandpa, Hilario.
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00:01:06,966 --> 00:01:16,976
♪
17
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(Sizzling)
18
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I like to use a lot of
lard in my beans.
19
00:01:32,392 --> 00:01:36,162
Perhaps it's my grandma's
teaching of how to cook beans.
20
00:01:36,162 --> 00:01:39,299
Perhaps was the fact that lard
was the only type of fat
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00:01:39,299 --> 00:01:42,235
that was available in Mexico
in the old days.
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Just imagine waking up
in the morning,
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to the smell of refried beans,
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with onions, lard, and a little
bit of epazote.
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Oh, man, the whole house would
smell so beautiful.
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00:01:55,381 --> 00:01:56,483
Chicken stock is gonna
help the beans
27
00:01:56,483 --> 00:01:58,485
to be very nice and creamy.
28
00:02:06,860 --> 00:02:11,231
Epazote is a plant that grows
near mushrooms,
29
00:02:11,231 --> 00:02:12,799
and is very earthy.
30
00:02:12,799 --> 00:02:14,567
I think in English it is called
"wormseed."
31
00:02:14,567 --> 00:02:18,471
If you could imagine, almost--
you know when there is rain?
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You know, like, the dew in the
morning, and then you smell
33
00:02:20,807 --> 00:02:22,142
that sort of, freshness from the
earth?
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00:02:22,142 --> 00:02:25,478
That's what epazote smells like.
35
00:02:25,478 --> 00:02:29,249
The dish I'm making is
Sopes Tapatios,
36
00:02:29,249 --> 00:02:32,285
and for that, you need
corn masa.
37
00:02:32,285 --> 00:02:33,386
You can make tamales
with this,
38
00:02:33,386 --> 00:02:35,255
you can make tortillas
with this,
39
00:02:35,255 --> 00:02:37,423
and we also are gonna
make sopes.
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00:02:37,423 --> 00:02:41,494
This is a tortillero, it's a
Mexican tortilla press.
41
00:02:41,494 --> 00:02:43,329
This was my grandma's,
actually.
42
00:02:43,329 --> 00:02:46,833
According to her, it was made in
the early 1900s.
43
00:02:49,335 --> 00:02:52,138
There's a thickness that I am
looking for.
44
00:02:52,138 --> 00:02:53,673
Now, if you're like most
of my friends,
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00:02:53,673 --> 00:02:55,942
you would not happen to
have one of these.
46
00:02:55,942 --> 00:02:57,544
I'm going to show you a little
trick.
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You can use a book.
48
00:02:58,978 --> 00:03:01,114
If you're like my father, he
would kill me for doing this,
49
00:03:01,114 --> 00:03:02,448
because he loves books.
50
00:03:02,448 --> 00:03:06,920
But if you put a piece of
plastic on top of it,
51
00:03:06,920 --> 00:03:10,089
you don't run the risk of
ruining the book, or the dough.
52
00:03:12,859 --> 00:03:18,598
♪
53
00:03:18,598 --> 00:03:22,101
You could not tell that one was
done on a press,
54
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and that one was on a book.
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00:03:24,470 --> 00:03:34,480
♪
56
00:03:40,753 --> 00:03:42,322
So, just like the beans,
57
00:03:42,322 --> 00:03:45,325
we are going to be cooking the
sopes in a lot of lard.
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00:03:49,929 --> 00:03:53,166
Now, you want to wait until you
hear that sizzling sound.
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00:03:53,166 --> 00:03:56,169
(Sizzling)
60
00:04:00,974 --> 00:04:02,942
So you want the sopes to be
dancing,
61
00:04:02,942 --> 00:04:04,477
moving around the pan
just slightly,
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00:04:04,477 --> 00:04:08,681
'cause you want to be sure that
they're not sticking to the pan.
63
00:04:08,681 --> 00:04:18,691
♪
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00:04:20,593 --> 00:04:24,063
Sopes have a little ridge,
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00:04:24,063 --> 00:04:25,698
to keep the ingredients inside.
66
00:04:25,698 --> 00:04:29,269
Now, this is something that is
very traditional in Mexico.
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00:04:29,269 --> 00:04:31,004
This is street food.
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00:04:31,004 --> 00:04:33,940
Anywhere in Mexico City, or
rather, in the whole country,
69
00:04:33,940 --> 00:04:35,608
you would find sopes.
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00:04:35,608 --> 00:04:38,544
Instead of having a
hot dog stand,
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00:04:38,544 --> 00:04:40,546
you would have sopes stands.
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00:04:44,350 --> 00:04:47,654
I like to put a tomatillo salsa,
which is a little tart.
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00:04:47,654 --> 00:04:50,590
It goes very well with the
earthiness of the beans.
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00:04:50,590 --> 00:04:53,593
And this is what the
sopa looks like.
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00:04:55,461 --> 00:04:58,464
We're going to add quail
egg into it.
76
00:05:00,333 --> 00:05:10,343
♪
77
00:05:26,326 --> 00:05:30,396
Man, I feel like I'm back in
Mexico with this.
78
00:05:33,066 --> 00:05:34,801
This is my favourite cheese,
it's called cotija.
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00:05:34,801 --> 00:05:37,937
If you do not have cotija
cheese,
80
00:05:37,937 --> 00:05:39,105
you can use feta cheese.
81
00:05:39,105 --> 00:05:40,106
It is delicious.
82
00:05:40,106 --> 00:05:42,108
Do a little bit of cilantro.
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00:05:46,312 --> 00:05:48,314
Kids in Mexico love these.
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00:05:55,755 --> 00:05:58,491
Mmm...
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00:05:58,491 --> 00:05:59,759
That is delicious.
86
00:05:59,759 --> 00:06:02,128
It just takes me back to Mexico.
87
00:06:02,128 --> 00:06:03,763
The creaminess of the beans...
88
00:06:03,763 --> 00:06:05,765
the cheese, the saltiness
is just perfect.
89
00:06:05,765 --> 00:06:08,401
You don't need to add anything
else to this.
90
00:06:08,401 --> 00:06:11,637
Now I have beans for sopes, I'm
thinking beans with breakfast.
91
00:06:22,014 --> 00:06:32,024
♪
92
00:06:37,263 --> 00:06:40,032
There's nothing better than
waking up to the smell
93
00:06:40,032 --> 00:06:43,369
of bacon and refried
beans in the morning.
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00:06:43,369 --> 00:06:47,106
The bacon fat, with
the refried beans,
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00:06:47,106 --> 00:06:48,341
it's going to be delicious.
96
00:06:48,341 --> 00:06:50,343
We're going to add a bit more.
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00:06:50,343 --> 00:06:53,045
The smell of this dish reminds
me of my childhood.
98
00:06:53,045 --> 00:06:56,149
My mother used to cook this,
and it was like an alarm.
99
00:06:56,149 --> 00:06:59,485
Just to wake up to the smell--
to the scent of the beans,
100
00:06:59,485 --> 00:07:01,220
and the pork, and the lard
just crackling together...
101
00:07:01,220 --> 00:07:05,057
it brings good memories.
102
00:07:05,057 --> 00:07:08,027
I'm going to grab a bit
of chicken stock,
103
00:07:08,027 --> 00:07:10,863
'cause I want my beans
to be a little creamy.
104
00:07:10,863 --> 00:07:13,466
And we'll let them
simmer, as well,
105
00:07:13,466 --> 00:07:16,469
so the flavours from the bacon
get infused with the beans.
106
00:07:20,339 --> 00:07:21,340
Mmm.
107
00:07:26,979 --> 00:07:29,816
I'm making one of the most
famous dishes in Mexico,
108
00:07:29,816 --> 00:07:31,083
called Huevos Rancheros.
109
00:07:31,083 --> 00:07:32,919
Super simple dish.
110
00:07:32,919 --> 00:07:35,321
You just need beans,
you need eggs,
111
00:07:35,321 --> 00:07:37,290
tortillas, and salsa.
112
00:07:37,290 --> 00:07:41,727
So, salsas are traditionally
made in Mexico,
113
00:07:41,727 --> 00:07:45,498
with just garlic, onions,
tomatoes, jalapenos.
114
00:07:45,498 --> 00:07:55,508
♪
115
00:08:10,690 --> 00:08:12,425
This is a serrano pepper.
116
00:08:12,425 --> 00:08:15,161
I'm going to be adding this to
add more heat into the salsa.
117
00:08:15,161 --> 00:08:19,031
Now, this time, we're going to
be adding the seeds as well,
118
00:08:19,031 --> 00:08:20,500
'cause I want it to be spicy.
119
00:08:20,500 --> 00:08:30,510
♪
120
00:08:39,752 --> 00:08:41,888
I wish you guys could smell
this.
121
00:08:41,888 --> 00:08:44,323
Oh, this is going to be spicy!
122
00:08:44,323 --> 00:08:47,860
The story of this dish dates
back to when farmers
123
00:08:47,860 --> 00:08:51,397
in the northern part of Mexico
would have a big breakfast,
124
00:08:51,397 --> 00:08:54,600
before they would herd all the
cows, and lambs, and goats.
125
00:08:54,600 --> 00:08:57,904
They would wake up,
have beans with bacon,
126
00:08:57,904 --> 00:08:59,639
sunny-side up eggs,
127
00:08:59,639 --> 00:09:01,007
spicy tomato salsa, tortillas...
128
00:09:01,007 --> 00:09:04,544
you know, enough to get them
through the day.
129
00:09:04,544 --> 00:09:14,554
♪
130
00:09:16,822 --> 00:09:19,959
So, we just want to toast the
tortillas, just a little bit.
131
00:09:19,959 --> 00:09:29,969
♪
132
00:09:32,004 --> 00:09:42,014
♪
133
00:10:19,051 --> 00:10:20,953
And this is where you
get to play.
134
00:10:20,953 --> 00:10:22,421
You can put a little bit,
you can put a lot.
135
00:10:22,421 --> 00:10:32,431
♪
136
00:10:40,539 --> 00:10:43,943
There we go!
Huevos Rancheros 101.
137
00:10:43,943 --> 00:10:47,713
Oh, man, I can just imagine
being a cowboy back then.
138
00:10:47,713 --> 00:10:49,715
Waking up to this.
139
00:10:58,357 --> 00:11:01,560
So, here you want to get it all
messy, you know?
140
00:11:01,560 --> 00:11:03,629
Like, the beans, the bacon,
141
00:11:03,629 --> 00:11:05,965
the tortilla...
142
00:11:09,235 --> 00:11:11,504
This is really, really,
really good.
143
00:11:11,504 --> 00:11:12,672
It's sort of spicy--
144
00:11:12,672 --> 00:11:15,675
but for that, cafe con leche
is always good.
145
00:11:17,743 --> 00:11:19,812
Ahh. Delicious.
146
00:11:19,812 --> 00:11:23,916
Man, the beans are phenomenal
with the sauce.
147
00:11:23,916 --> 00:11:26,852
You could start your day with
this no problem, eh?
148
00:11:35,594 --> 00:11:45,604
♪
149
00:11:51,911 --> 00:11:54,380
This dish I'm making is hundreds
and hundreds of years old.
150
00:11:54,380 --> 00:11:57,049
We're making a recipe with a lot
of history.
151
00:11:57,049 --> 00:12:00,419
In Mexico, it's called Caldo de
Frijoles Negros,
152
00:12:00,419 --> 00:12:03,422
which means "black bean soup."
153
00:12:03,422 --> 00:12:07,426
And believe me, this dish will
warm and touch your soul.
154
00:12:08,494 --> 00:12:13,065
♪
155
00:12:13,065 --> 00:12:15,701
I have my aromatics here.
Very simple.
156
00:12:15,701 --> 00:12:17,670
Carrots, onions, garlic.
157
00:12:17,670 --> 00:12:19,105
To these...
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00:12:19,105 --> 00:12:20,973
we are going to be adding these
beautiful,
159
00:12:20,973 --> 00:12:22,708
beautiful peppers called
"morita."
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00:12:22,708 --> 00:12:24,176
You can get them anywhere.
161
00:12:24,176 --> 00:12:27,747
They are often grown in the
southern region of Mexico.
162
00:12:28,814 --> 00:12:30,416
And they're sweet.
163
00:12:30,416 --> 00:12:33,185
They're not as spicy, it's not
like the jalapenos,
164
00:12:33,185 --> 00:12:34,620
or the serranos that
we had before.
165
00:12:34,620 --> 00:12:36,222
It's just a sweet pepper,
166
00:12:36,222 --> 00:12:39,058
with a bit of burned sort
of quality to it,
167
00:12:39,058 --> 00:12:42,061
which is going to be
delicious for the beans.
168
00:12:46,332 --> 00:12:48,734
These are black beans.
169
00:12:48,734 --> 00:12:52,505
They look like little
pearls, eh?
170
00:12:52,505 --> 00:12:54,974
So these beans are also known
as "turtle beans,"
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00:12:54,974 --> 00:12:56,408
because of the hard shell.
172
00:12:56,408 --> 00:12:57,710
I call them
"super black beans,"
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00:12:57,710 --> 00:12:59,578
because they're
full of iron.
174
00:12:59,578 --> 00:13:02,648
They're delicious, and very
nutritious for you.
175
00:13:04,250 --> 00:13:07,386
70% of the beans that are
consumed in the world
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00:13:07,386 --> 00:13:09,522
come from Mexico.
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00:13:09,522 --> 00:13:12,825
From my land, eh? High-five me,
everyone, you know?
178
00:13:12,825 --> 00:13:15,427
So, now we're going to add
a little bit of love.
179
00:13:15,427 --> 00:13:16,796
We're going to get
a bit of cumin.
180
00:13:16,796 --> 00:13:19,698
I love cumin, it's one of
those spices that I really,
181
00:13:19,698 --> 00:13:21,967
really, really, really like.
182
00:13:21,967 --> 00:13:23,369
And we're going to be
getting epazote,
183
00:13:23,369 --> 00:13:26,806
which is probably my
favourite spice.
184
00:13:26,806 --> 00:13:32,244
♪
185
00:13:32,244 --> 00:13:34,413
So, at this point, we can
add water to this.
186
00:13:34,413 --> 00:13:36,315
There is so much flavour
in the pot itself.
187
00:13:36,315 --> 00:13:38,818
Carrots, onions, garlic, beans,
everything is just melting
188
00:13:38,818 --> 00:13:42,655
together with that morita chili.
189
00:13:42,655 --> 00:13:43,956
But I choose to add
chicken stock.
190
00:13:43,956 --> 00:13:45,991
Just for the extra kick
of flavour here.
191
00:13:48,761 --> 00:13:50,429
This soup, on a cold
winter night,
192
00:13:50,429 --> 00:13:52,298
it's just the best thing.
193
00:13:52,298 --> 00:13:54,266
Now, we just have to
wait a little bit
194
00:13:54,266 --> 00:13:55,835
until the beans become
a little soft.
195
00:13:55,835 --> 00:13:58,671
If you want to have a cerveza,
this is the time to have it.
196
00:13:58,671 --> 00:14:08,414
♪
197
00:14:08,414 --> 00:14:12,051
Mmm, I can smell my soup
is almost ready.
198
00:14:12,051 --> 00:14:13,619
I want to add a bit of
cheese into it.
199
00:14:13,619 --> 00:14:17,056
I have chosen this
particular cheese,
200
00:14:17,056 --> 00:14:18,357
it's called "queso fresco"
in Spanish,
201
00:14:18,357 --> 00:14:20,960
which means "farmer's cheese."
202
00:14:20,960 --> 00:14:24,964
We're going to be adding texture
to the soup with this.
203
00:14:26,298 --> 00:14:27,833
The cheese won't melt
with the heat,
204
00:14:27,833 --> 00:14:29,702
and it has a bit of chew,
205
00:14:29,702 --> 00:14:32,705
which is what we want for
this hearty soup.
206
00:14:34,907 --> 00:14:38,878
♪
207
00:14:38,878 --> 00:14:40,012
Mmm, mm.
208
00:14:40,012 --> 00:14:41,413
Delicioso.
209
00:14:41,413 --> 00:14:43,482
Everything has just
merged into one.
210
00:14:43,482 --> 00:14:46,151
I cannot wait to try the soup.
211
00:14:46,151 --> 00:14:48,153
Ahh... okay.
212
00:14:52,157 --> 00:14:55,828
Isn't that amazing, how smell
can bring back memories?
213
00:14:55,828 --> 00:14:58,831
This just takes me back to my
mother's house.
214
00:15:08,874 --> 00:15:11,343
Now, we're going to make it a
little more fancy.
215
00:15:11,343 --> 00:15:14,346
I crisped up some of the
tortillas that I had earlier.
216
00:15:17,616 --> 00:15:20,619
And I'm just going to finish
with a bit of cilantro.
217
00:15:22,755 --> 00:15:32,765
♪
218
00:15:35,801 --> 00:15:37,102
Mmm...
219
00:15:37,102 --> 00:15:39,571
Man, that is delicious.
220
00:15:39,571 --> 00:15:41,440
The spiciness for me, it's just
incredible.
221
00:15:41,440 --> 00:15:43,709
These chilies, even though
they're sweet,
222
00:15:43,709 --> 00:15:45,778
if you add a lot of them, they
become a little spicy.
223
00:15:45,778 --> 00:15:48,414
If that's the case, if your soup
is a little too spicy,
224
00:15:48,414 --> 00:15:51,050
just add a little bit of
sour cream.
225
00:15:51,050 --> 00:15:53,052
This is going to lower
the heat.
226
00:16:00,659 --> 00:16:02,995
Oh my, this is delicious.
227
00:16:02,995 --> 00:16:05,464
Such a wonderful,
wonderful soup.
228
00:16:05,464 --> 00:16:07,633
The spiciness, too,
of the morita,
229
00:16:07,633 --> 00:16:09,935
just-- just lingers at the
very end of it.
230
00:16:09,935 --> 00:16:12,938
It's just perfect with a beer...
or cerveza.
231
00:16:16,075 --> 00:16:18,344
You know what...
232
00:16:18,344 --> 00:16:20,512
I have some refried beans
left over.
233
00:16:20,512 --> 00:16:22,514
And I've got the perfect
dish to follow.
234
00:16:30,456 --> 00:16:40,466
♪
235
00:16:45,738 --> 00:16:47,506
Enchiladas are a Mexican
favourite.
236
00:16:47,506 --> 00:16:50,642
But I love mine with silky
refried beans,
237
00:16:50,642 --> 00:16:52,044
spicy tomato sauce,
238
00:16:52,044 --> 00:16:55,047
and a layer of cheese melted--
cheese, ah...
239
00:16:55,047 --> 00:16:58,617
Now, the word "enchilada"
means, in Spanish,
240
00:16:58,617 --> 00:17:00,819
"to be covered with chilies."
241
00:17:04,857 --> 00:17:06,291
Now, for my salsa,
242
00:17:06,291 --> 00:17:09,495
I like spicy,
spicy chilies.
243
00:17:09,495 --> 00:17:11,697
These are serrano peppers.
244
00:17:11,697 --> 00:17:13,966
The greener they are,
the sweeter they get.
245
00:17:13,966 --> 00:17:16,802
The redder they get,
the spicier they get.
246
00:17:16,802 --> 00:17:19,004
These ones, they're
a little mild.
247
00:17:22,207 --> 00:17:23,342
I'm going to keep the seeds,
248
00:17:23,342 --> 00:17:24,910
because I want it to be spicy.
249
00:17:30,716 --> 00:17:32,885
Tomatillos.
They're delicious.
250
00:17:32,885 --> 00:17:35,621
They're related to the
tomato family.
251
00:17:35,621 --> 00:17:37,222
Don't they look like a
little apple?
252
00:17:37,222 --> 00:17:38,223
Don't get confused,
though,
253
00:17:38,223 --> 00:17:40,325
because you bite
into this thing,
254
00:17:40,325 --> 00:17:41,627
and your eyes are
gonna start crying,
255
00:17:41,627 --> 00:17:43,328
because they're so
tart and acidic.
256
00:17:43,328 --> 00:17:53,338
♪
257
00:18:04,550 --> 00:18:08,187
If you don't want your sauce
to be very spicy,
258
00:18:08,187 --> 00:18:10,322
you can take away the seeds.
259
00:18:10,322 --> 00:18:13,392
Because that's what contains
the spiciness.
260
00:18:13,392 --> 00:18:14,960
And just remember, this is
going to be our sauce
261
00:18:14,960 --> 00:18:16,795
for the enchiladas, so we want
it to be smooth.
262
00:18:16,795 --> 00:18:18,997
And for that, I'm going to use a
bit of chicken stock.
263
00:18:29,208 --> 00:18:31,243
It's like if you're composing
a symphony here.
264
00:18:31,243 --> 00:18:33,078
You have the tomatoes,
you have the spice,
265
00:18:33,078 --> 00:18:35,447
you have the chilies, you have
the onions and the garlic,
266
00:18:35,447 --> 00:18:38,851
and everything is just
merging into one.
267
00:18:38,851 --> 00:18:41,854
And the chicken stock is going
to blend them all together.
268
00:18:46,959 --> 00:18:48,961
It's coming really nicely.
269
00:19:01,573 --> 00:19:02,808
It's going to get so green,
270
00:19:02,808 --> 00:19:05,577
because of the tomatillos.
271
00:19:05,577 --> 00:19:06,945
A bit of cilantro.
272
00:19:06,945 --> 00:19:09,148
One of my favourite herbs
in Mexico.
273
00:19:21,793 --> 00:19:23,962
Now this, ladies
and gentlemen,
274
00:19:23,962 --> 00:19:25,964
is our enchilada sauce.
275
00:19:35,107 --> 00:19:37,309
Now, we have to start cooking
the tortillas.
276
00:19:39,211 --> 00:19:40,579
We can toast them,
if we want to,
277
00:19:40,579 --> 00:19:42,748
but for this particular dish,
I want to cook them
278
00:19:42,748 --> 00:19:45,083
in a little bit of lard.
279
00:19:45,083 --> 00:19:46,518
I want to make them pliable.
280
00:19:46,518 --> 00:19:55,861
♪
281
00:19:55,861 --> 00:19:58,163
This is what I mean,
you see that?
282
00:19:58,163 --> 00:20:00,132
We can bend them.
283
00:20:00,132 --> 00:20:02,868
They won't break anymore.
284
00:20:02,868 --> 00:20:06,171
Now, I'm ready to build
the enchiladas.
285
00:20:06,171 --> 00:20:08,574
I'm going to use
these silky beans.
286
00:20:08,574 --> 00:20:10,709
You don't have to use beans,
per se.
287
00:20:10,709 --> 00:20:12,177
You can use chicken, or meat.
288
00:20:12,177 --> 00:20:13,879
But I love-- I love silky
beans for this.
289
00:20:13,879 --> 00:20:16,348
And cheese.
290
00:20:16,348 --> 00:20:24,356
♪
291
00:20:26,658 --> 00:20:30,662
I'm going to put a bit of cotija
cheese on top of it.
292
00:20:33,131 --> 00:20:34,733
Watch out-- what happens
to the cheese,
293
00:20:34,733 --> 00:20:36,068
when it comes out of the oven.
294
00:20:36,068 --> 00:20:46,078
♪
295
00:20:51,850 --> 00:20:53,585
And just to finish with
our enchilada,
296
00:20:53,585 --> 00:20:56,588
a little cerveza.
Salud!
297
00:21:07,633 --> 00:21:09,234
Man, this is delicious!
298
00:21:09,234 --> 00:21:11,970
The beans are smooth.
299
00:21:11,970 --> 00:21:15,440
The tomatillo salsa is sharp,
it's tart...
300
00:21:15,440 --> 00:21:18,910
And the combination of the two
of them-- oh.
301
00:21:18,910 --> 00:21:22,314
Super tasty dish.
302
00:21:22,314 --> 00:21:27,986
♪
303
00:21:31,757 --> 00:21:41,767
♪
35269
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