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♪
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Just imagine yourself being in
Baja California,
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smelling the saltiness in the
earth from the ocean waves.
4
00:00:37,871 --> 00:00:39,139
Just having a wonderful time.
5
00:00:39,205 --> 00:00:42,142
Nothing beats tortillas
and fish.
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00:00:44,377 --> 00:00:54,387
♪
7
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Limes and vinegar that
I just added
8
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is going to bring a bit of
tartness into this dish.
9
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The crunchiness of the jalapeno
with the red onion?
10
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Oh man, it's going to be divine.
11
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Now check this out.
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Beautiful, just-caught snapper.
13
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How you know that it's fresh is
just by touching the skin,
14
00:01:21,114 --> 00:01:22,682
making sure that it's firm.
15
00:01:22,749 --> 00:01:24,617
And by the clarity of the eye.
16
00:01:24,684 --> 00:01:25,785
I'm going to grill this beauty,
17
00:01:25,852 --> 00:01:28,154
but first I'm going to make a
guajillo rub
18
00:01:28,221 --> 00:01:29,389
starting with tomatoes.
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00:01:29,456 --> 00:01:32,725
♪
20
00:01:32,792 --> 00:01:34,194
I know it's not Mexican,
but we're going to add
21
00:01:34,260 --> 00:01:38,164
a bit of soy sauce to add some
saltiness to it.
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00:01:38,231 --> 00:01:41,401
♪
23
00:01:41,468 --> 00:01:42,569
Take a look at this.
24
00:01:42,635 --> 00:01:44,571
These are guajillo chilies.
25
00:01:44,637 --> 00:01:46,573
Just keep them in warm water for
about ten minutes
26
00:01:46,639 --> 00:01:48,141
and then they get all soft.
27
00:01:48,208 --> 00:01:51,444
The bigger they are, the more
pronounced the flavour is
28
00:01:51,511 --> 00:01:52,645
and the less spicy.
29
00:01:52,712 --> 00:01:54,681
The smaller they are,
the thinner they are,
30
00:01:54,747 --> 00:01:55,715
the more spicy they're going
to be.
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00:01:55,782 --> 00:02:04,858
♪
32
00:02:06,960 --> 00:02:11,498
Oh, man. The smokiness of this
is going to be phenomenal.
33
00:02:11,564 --> 00:02:15,768
I want to cover the whole fish
with my rub,
34
00:02:15,835 --> 00:02:18,805
but what I want to do is to take
the seeds away.
35
00:02:18,872 --> 00:02:23,109
I don't want spiciness to come
through.
36
00:02:23,176 --> 00:02:32,352
♪
37
00:02:32,418 --> 00:02:34,154
Look at the colour of that rub.
38
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Look at the smoothness of it.
39
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It's going to be delicious.
40
00:02:37,290 --> 00:02:38,391
It's going to be so good.
41
00:02:38,458 --> 00:02:41,561
Snapper, such a popular fish
to have.
42
00:02:41,628 --> 00:02:51,337
♪
43
00:02:52,872 --> 00:02:56,409
If I was in Mexico, I would be
cooking this on an open flame.
44
00:02:56,476 --> 00:02:58,044
But I love to be in the kitchen.
45
00:02:58,111 --> 00:02:59,412
♪
46
00:02:59,479 --> 00:03:02,015
(Sizzling)
Hear that sizzling, eh?
47
00:03:02,081 --> 00:03:05,785
(Sizzling)
48
00:03:05,852 --> 00:03:07,654
You can tell right away the
smell of the guajillo chilies
49
00:03:07,720 --> 00:03:08,755
coming through.
50
00:03:08,821 --> 00:03:11,057
Oh man, this is going to be
delicious.
51
00:03:11,124 --> 00:03:14,961
(Sizzling)
52
00:03:15,028 --> 00:03:25,038
♪
53
00:03:37,917 --> 00:03:39,919
I like my tortillas to be
toasted.
54
00:03:42,855 --> 00:03:44,857
You want to wait until they're a
little burnt.
55
00:03:46,125 --> 00:03:47,894
Look at that, the edge here.
56
00:03:47,961 --> 00:03:49,495
That's what you're looking for.
57
00:03:49,562 --> 00:03:58,504
♪
58
00:03:58,571 --> 00:04:02,075
Oh man, this makes me so happy.
59
00:04:02,141 --> 00:04:03,176
(Sniffing)
60
00:04:03,243 --> 00:04:04,611
Look at this.
61
00:04:04,677 --> 00:04:06,312
This is just like in Mexico.
62
00:04:06,379 --> 00:04:08,448
Super simple.
63
00:04:08,514 --> 00:04:14,220
♪
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00:04:14,287 --> 00:04:16,823
Cilantro, you know, because
everything in Mexico has to have
65
00:04:16,889 --> 00:04:18,024
cilantro, right?
66
00:04:18,091 --> 00:04:20,093
Don't forget a bit of salt.
67
00:04:22,295 --> 00:04:24,330
Look at this.
Look how soft it is. Wow.
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00:04:24,397 --> 00:04:33,439
♪
69
00:04:33,506 --> 00:04:37,277
Mm. This is just exquisite.
70
00:04:37,343 --> 00:04:39,345
Oh my god.
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00:04:42,181 --> 00:04:44,484
The fish is cooked perfect.
72
00:04:44,550 --> 00:04:46,919
It's juicy, it's tender.
73
00:04:46,986 --> 00:04:50,723
The guajillo sauce goes
perfectly with the both of them.
74
00:04:50,790 --> 00:04:53,860
And then the spiciness of the
jalapeno and the tartiness
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00:04:53,926 --> 00:04:56,663
of the onions just makes it
incredible.
76
00:04:58,431 --> 00:05:03,369
This is how Baja does fish.
77
00:05:03,436 --> 00:05:06,005
But Northern Mexico has even
more to offer.
78
00:05:06,072 --> 00:05:09,075
♪
79
00:05:11,611 --> 00:05:21,621
♪
80
00:05:22,722 --> 00:05:24,624
LUIS:
In the northern part of Mexico,
81
00:05:24,691 --> 00:05:27,226
there's a lot of cowboys and
ranchers.
82
00:05:27,293 --> 00:05:29,829
And, let me tell you, their
first choice is not seafood.
83
00:05:29,896 --> 00:05:30,997
It is the steaks.
84
00:05:31,064 --> 00:05:33,066
They love their steak.
85
00:05:36,302 --> 00:05:38,738
Let me show you what I have.
86
00:05:38,805 --> 00:05:40,907
Beautiful flank steak.
87
00:05:40,973 --> 00:05:42,175
Oh, I love this steak.
88
00:05:42,241 --> 00:05:45,011
Flank steak is used all over the
Republic of Mexico,
89
00:05:45,078 --> 00:05:47,246
but the northern part does it
best.
90
00:05:47,313 --> 00:05:51,684
I'm going to make a little
marinade to make it tender.
91
00:05:51,751 --> 00:06:01,828
♪
92
00:06:25,151 --> 00:06:27,487
I want the marinade to be one
with the meat.
93
00:06:27,553 --> 00:06:31,591
I want the lime to penetrate so
the meat becomes tender
94
00:06:31,657 --> 00:06:32,825
and the fibres break down.
95
00:06:32,892 --> 00:06:34,927
And you know what?
Let's not forget oregano.
96
00:06:34,994 --> 00:06:38,498
When you get oregano, try to get
Mexican oregano.
97
00:06:38,564 --> 00:06:40,933
I think it's so much more
floral.
98
00:06:41,000 --> 00:06:43,403
We're going to add a tiny bit
for flavour.
99
00:06:43,469 --> 00:06:46,539
The room smells like oregano
right now.
100
00:06:48,474 --> 00:06:51,711
♪
101
00:06:51,778 --> 00:06:54,847
And so, this is a perfect dish
to marinate in the morning.
102
00:06:57,817 --> 00:07:00,219
And when you come home,
103
00:07:00,286 --> 00:07:02,422
the meat is ready to be grilled.
104
00:07:02,488 --> 00:07:05,958
I guarantee you the steak's
going to be tender and juicy
105
00:07:06,025 --> 00:07:08,227
that after you eat this,
you will want to do this
106
00:07:08,294 --> 00:07:09,729
every single day.
107
00:07:09,796 --> 00:07:14,167
Now carne asada in English means
a barbecue steak,
108
00:07:14,233 --> 00:07:15,802
and for that, a little fire.
109
00:07:15,868 --> 00:07:21,908
♪
110
00:07:21,974 --> 00:07:23,810
And it reminds me of the
northern part of Mexico because
111
00:07:23,876 --> 00:07:26,312
almost everything that they
cook,
112
00:07:26,379 --> 00:07:27,680
they cook on an open flame.
113
00:07:27,747 --> 00:07:30,650
So the food itself gets a little
crispy and burnt.
114
00:07:30,716 --> 00:07:34,020
The peppers will get a little
more intense in flavour.
115
00:07:34,086 --> 00:07:36,589
The flavour will get more
pronounced.
116
00:07:36,656 --> 00:07:39,459
It will linger a little longer.
117
00:07:39,525 --> 00:07:43,062
♪
118
00:07:43,129 --> 00:07:46,799
We're going to cover them and
the steam is going to help us
119
00:07:46,866 --> 00:07:50,303
getting the skin off the burnt
part of it.
120
00:07:50,369 --> 00:07:52,305
And this, my friends,
121
00:07:52,371 --> 00:07:55,842
this is one of my favourite
sounds in the whole wide world.
122
00:07:59,312 --> 00:08:01,747
(Sizzling)
123
00:08:01,814 --> 00:08:06,152
You know, this just brought me
back to when I was a kid.
124
00:08:06,219 --> 00:08:08,554
My father was always
a quiet man.
125
00:08:08,621 --> 00:08:11,224
But we used to go and play
basketball once a week with him
126
00:08:11,290 --> 00:08:12,592
and my little brother.
127
00:08:12,658 --> 00:08:17,196
And after the game, we would sit
down and have carne asada,
128
00:08:17,263 --> 00:08:20,366
and it was then when my father
would talk to us.
129
00:08:20,433 --> 00:08:23,069
It was then I felt my father
more of a friend.
130
00:08:23,135 --> 00:08:25,571
♪
131
00:08:25,638 --> 00:08:28,040
That sizzling sound of it and
the smell of it
132
00:08:28,107 --> 00:08:29,709
just brought me back home.
133
00:08:29,775 --> 00:08:33,779
(Sizzling)
134
00:08:35,047 --> 00:08:45,057
♪
135
00:08:50,596 --> 00:08:53,432
It's important to let it rest.
136
00:08:53,499 --> 00:08:55,568
We want the juices to
stay inside
137
00:08:55,635 --> 00:08:58,571
so it's moist and tender when we
bite into it.
138
00:08:58,638 --> 00:09:08,714
♪
139
00:09:11,150 --> 00:09:12,985
Sweet and smoky,
that's what it is.
140
00:09:13,052 --> 00:09:15,154
Sweet and smoky.
141
00:09:15,221 --> 00:09:25,231
♪
142
00:09:32,972 --> 00:09:35,274
These peppers are going to be
phenomenal with the steak.
143
00:09:35,341 --> 00:09:43,349
♪
144
00:09:43,416 --> 00:09:44,750
In the northern part of Mexico,
145
00:09:44,817 --> 00:09:47,286
cattle ranchers are called
racheros.
146
00:09:47,353 --> 00:09:49,622
And when I was young, I was a
young ranchero myself.
147
00:09:49,689 --> 00:09:59,699
♪
148
00:10:08,441 --> 00:10:12,612
And last, but not least,
the tortillas.
149
00:10:12,678 --> 00:10:22,688
♪
150
00:10:30,329 --> 00:10:34,266
In Sonora, usually they eat with
wheat flour tortillas,
151
00:10:34,333 --> 00:10:35,935
but I prefer my corn.
152
00:10:36,002 --> 00:10:38,070
I was born in Guadalajara and I
stick to corn.
153
00:10:38,137 --> 00:10:39,238
It is delicious.
154
00:10:39,305 --> 00:10:47,013
♪
155
00:10:47,079 --> 00:10:50,650
Green salsa, just for the spice.
156
00:10:50,716 --> 00:10:59,358
♪
157
00:10:59,425 --> 00:11:01,227
Mm.
158
00:11:01,293 --> 00:11:03,929
You do this in the morning, you
let it marinate,
159
00:11:03,996 --> 00:11:08,734
you cook it at night, your wife,
your husband, they love it.
160
00:11:11,737 --> 00:11:14,974
Nothing like having a sip of
beer as a Ranchero.
161
00:11:15,041 --> 00:11:19,078
Now by taking you to the coast,
to the highlands,
162
00:11:19,145 --> 00:11:20,946
and now I'm going to take you to
a very exotic place.
163
00:11:21,013 --> 00:11:26,018
♪
164
00:11:28,788 --> 00:11:38,798
♪
165
00:11:41,967 --> 00:11:45,171
From sea to land,
now to the mountains.
166
00:11:45,237 --> 00:11:47,940
I'm going to be cooking lamb
for you. Cordero.
167
00:11:48,007 --> 00:11:50,342
That's how I call it
in Spanish.
168
00:11:50,409 --> 00:11:53,212
Now, this dish is particularly
special for me because
169
00:11:53,279 --> 00:11:55,114
it comes from the place that I
was born.
170
00:11:55,181 --> 00:11:56,148
It's called birria.
171
00:11:56,215 --> 00:12:02,488
♪
172
00:12:02,555 --> 00:12:04,390
These are guajillo chilies.
173
00:12:04,457 --> 00:12:05,891
I just toast them for a bit of
flavour.
174
00:12:05,958 --> 00:12:08,127
Now watch this, eh?
175
00:12:08,194 --> 00:12:13,165
(Sizzling)
176
00:12:15,634 --> 00:12:17,803
Want to get these chilies nice
and plump with the water.
177
00:12:17,870 --> 00:12:20,973
We want them to soften up a
little bit, okay?
178
00:12:21,040 --> 00:12:25,244
As the chili gets hydrated,
it loses that blackness.
179
00:12:25,311 --> 00:12:26,912
And don't worry about the seeds
mixed in with the water
180
00:12:26,979 --> 00:12:29,115
because we're going to use that
for the sauce.
181
00:12:29,181 --> 00:12:38,958
♪
182
00:12:39,024 --> 00:12:41,827
Guajillo peppers are so
important in Mexico.
183
00:12:41,894 --> 00:12:45,798
They're used in 80 percent of
the dishes that we have.
184
00:12:45,865 --> 00:12:47,566
We're going to add a bit of
cumin into this just to bring
185
00:12:47,633 --> 00:12:48,667
a bit of earthiness to it.
186
00:12:48,734 --> 00:12:50,169
Pepper, of course.
187
00:12:50,236 --> 00:12:51,737
It's delicious.
188
00:12:51,804 --> 00:12:53,139
A bit of tomato.
189
00:12:53,205 --> 00:12:57,743
This is going to be the building
block of our sauce.
190
00:12:57,810 --> 00:13:00,846
I have chosen apple vinegar for
this because I want it
191
00:13:00,913 --> 00:13:04,583
to very tenderly break the
fibres of the lamb.
192
00:13:04,650 --> 00:13:07,186
(Whirring)
193
00:13:07,253 --> 00:13:08,788
I want this to be very fine.
194
00:13:08,854 --> 00:13:11,624
(Whirring)
195
00:13:11,690 --> 00:13:21,700
♪
196
00:13:23,169 --> 00:13:24,103
Now, take a look at this sauce.
197
00:13:24,170 --> 00:13:26,639
Smooth, beautiful.
198
00:13:28,207 --> 00:13:30,109
Mm. Riquisimo.
199
00:13:30,176 --> 00:13:33,312
It's a little sweet.
It's not as spicy.
200
00:13:33,379 --> 00:13:35,014
Take a look at this lamb.
201
00:13:35,080 --> 00:13:37,383
Now for this dish, you can use
any meat you like.
202
00:13:37,449 --> 00:13:38,517
Chicken, pork.
203
00:13:38,584 --> 00:13:40,920
But my personal favourite is
always lamb.
204
00:13:40,986 --> 00:13:47,393
♪
205
00:13:47,459 --> 00:13:48,894
Add a bit of flavour here.
206
00:13:48,961 --> 00:13:51,030
A little bit of freshness
into it.
207
00:13:51,096 --> 00:13:53,098
We're going to get a bit of
oregano.
208
00:13:55,134 --> 00:13:56,602
You have to get dirty here,
okay?
209
00:13:56,669 --> 00:13:59,138
Don't be afraid of it.
210
00:13:59,205 --> 00:14:01,307
You know what? I'm just going to
add everything.
211
00:14:01,373 --> 00:14:05,411
Every single drip of it.
212
00:14:05,477 --> 00:14:14,486
♪
213
00:14:16,121 --> 00:14:19,825
Now, in Mexico, lamb gets
steamed and for that,
214
00:14:19,892 --> 00:14:22,161
I'm going to use banana leaves.
215
00:14:22,228 --> 00:14:24,597
And in Guadalajara, the place
where I was born,
216
00:14:24,663 --> 00:14:26,999
people used to make these
big holes
217
00:14:27,066 --> 00:14:28,901
where the lamb was cooked
inside,
218
00:14:28,968 --> 00:14:30,936
all wrapped with banana leaves.
219
00:14:31,003 --> 00:14:32,771
Three days later,
they would come back.
220
00:14:32,838 --> 00:14:33,873
They would remove the dirt.
221
00:14:33,939 --> 00:14:34,940
They would remove the banana
leaves
222
00:14:35,007 --> 00:14:38,410
and there it was, birria.
Delicious.
223
00:14:38,477 --> 00:14:48,487
♪
224
00:15:01,033 --> 00:15:03,936
I need to create some steam,
that's why I added some water.
225
00:15:04,003 --> 00:15:14,013
♪
226
00:15:22,755 --> 00:15:25,357
Sometimes in Mexico,
when you add the water,
227
00:15:25,424 --> 00:15:29,194
you add chickpeas to it and the
chickpeas cook with the birria.
228
00:15:29,261 --> 00:15:31,563
Because there's a lot of flavour
in this water.
229
00:15:31,630 --> 00:15:41,640
♪
230
00:15:49,014 --> 00:15:50,516
Mm.
231
00:15:50,582 --> 00:15:52,651
I cannot wait to have this
with beer.
232
00:15:52,718 --> 00:15:54,553
Man, this is the best.
233
00:15:54,620 --> 00:15:56,889
Now, instead of putting the
tortillas on the stove top.
234
00:15:56,956 --> 00:16:01,193
The steam is going to cook the
tortillas and make them soft.
235
00:16:01,260 --> 00:16:04,930
Oh, man. Birria.
236
00:16:04,997 --> 00:16:06,598
It's certainly a celebration.
237
00:16:06,665 --> 00:16:09,668
Can't wait to put my teeth
into this.
238
00:16:09,735 --> 00:16:11,670
Don't be afraid to get messy
here, eh?
239
00:16:11,737 --> 00:16:18,911
♪
240
00:16:18,978 --> 00:16:20,980
Give me just one second.
241
00:16:24,583 --> 00:16:26,585
Mm.
242
00:16:28,821 --> 00:16:30,589
It's probably one of the best
birrias I've had.
243
00:16:30,656 --> 00:16:33,759
The lamb's so tender,
244
00:16:33,826 --> 00:16:37,129
the guajillo peppers come
through the whole dish.
245
00:16:37,196 --> 00:16:41,900
♪
246
00:16:41,967 --> 00:16:43,635
This is just delicious,
247
00:16:43,702 --> 00:16:47,239
but man, I want dessert.
248
00:16:47,306 --> 00:16:50,876
♪
249
00:16:53,145 --> 00:17:03,222
♪
250
00:17:04,957 --> 00:17:07,626
LUIS:
In Vera Cruz, you will find
stands selling candies, juices,
251
00:17:07,693 --> 00:17:08,927
and fruits.
252
00:17:08,994 --> 00:17:12,131
But my favourite ones are the
ones that sell cocadas.
253
00:17:12,197 --> 00:17:15,834
Cocadas are candied fruit.
254
00:17:16,902 --> 00:17:18,637
In this case,
I'm using key limes
255
00:17:18,704 --> 00:17:21,306
which happens to be my
favourite one.
256
00:17:23,575 --> 00:17:26,879
I'm just boiling the limes with
water, sugar, and baking soda.
257
00:17:26,945 --> 00:17:28,947
Baking soda's going to help us
take out the bitterness
258
00:17:29,014 --> 00:17:30,215
out of the lime.
259
00:17:30,282 --> 00:17:33,052
As well as the sugar imparting a
bit of sweetness to it.
260
00:17:33,118 --> 00:17:34,586
I'm going to cook these until
they're nice and tender.
261
00:17:34,653 --> 00:17:43,662
♪
262
00:17:44,997 --> 00:17:46,331
You see this?
263
00:17:46,398 --> 00:17:49,435
The colour changed and they're
just ready to be stuffed.
264
00:17:49,501 --> 00:17:55,474
♪
265
00:17:55,541 --> 00:17:57,342
This is what you want to
end up with.
266
00:17:57,409 --> 00:18:07,486
♪
267
00:18:08,987 --> 00:18:11,290
I cooked the key limes
already once.
268
00:18:11,356 --> 00:18:12,591
I want to cook them again.
269
00:18:12,658 --> 00:18:14,093
We're going to add a little bit
more sugar this time
270
00:18:14,159 --> 00:18:16,895
because we want to take the
bitterness of the inside,
271
00:18:16,962 --> 00:18:19,264
but without the baking soda
this time.
272
00:18:19,331 --> 00:18:21,333
These are going to be so sweet.
273
00:18:23,068 --> 00:18:27,406
I want to keep the top of the
key lime with the same lime,
274
00:18:27,473 --> 00:18:28,407
right?
275
00:18:28,474 --> 00:18:29,541
Because they're going to be
boiling,
276
00:18:29,608 --> 00:18:30,609
they're going to be dancing in
the water,
277
00:18:30,676 --> 00:18:33,078
so I'm just going to skewer one.
278
00:18:33,145 --> 00:18:36,315
There you go. Dunk them in.
279
00:18:36,381 --> 00:18:39,785
♪
280
00:18:39,852 --> 00:18:42,721
When I was a kid walking with my
Dad in the Port de Vera Cruz,
281
00:18:42,788 --> 00:18:45,491
I used to love these cocadas.
They were my favourite.
282
00:18:45,557 --> 00:18:48,594
There was one time I really
wanted to get one,
283
00:18:48,660 --> 00:18:51,096
so I got close to the stand.
284
00:18:51,163 --> 00:18:53,098
As I was grabbing one,
285
00:18:53,165 --> 00:18:55,601
happens that a bee also wanted
to grab the same one
286
00:18:55,667 --> 00:18:57,469
and stung me in my hand.
287
00:18:57,536 --> 00:18:59,204
It really, really, really hurt.
288
00:18:59,271 --> 00:19:01,206
But it was worth the pain
because after that,
289
00:19:01,273 --> 00:19:04,710
my father got me two of them and
it was-- it was sweet.
290
00:19:04,776 --> 00:19:07,880
♪
291
00:19:07,946 --> 00:19:09,348
Now, see this can?
292
00:19:09,414 --> 00:19:11,550
It used to be condensed milk.
293
00:19:11,617 --> 00:19:13,519
I boil it for a couple hours,
cool it down,
294
00:19:13,585 --> 00:19:15,587
and look what happens.
295
00:19:16,588 --> 00:19:20,959
♪
296
00:19:21,026 --> 00:19:22,661
That's cool.
297
00:19:22,728 --> 00:19:31,203
♪
298
00:19:31,270 --> 00:19:33,105
Mm.
299
00:19:33,172 --> 00:19:34,273
We're going to get coconut.
300
00:19:34,339 --> 00:19:42,581
♪
301
00:19:42,648 --> 00:19:44,049
Look at that, eh?
302
00:19:44,116 --> 00:19:48,620
Just thick, gooey richness.
303
00:19:48,687 --> 00:19:53,892
♪
304
00:19:53,959 --> 00:19:57,896
If you have kids,
they're going to love, love,
305
00:19:57,963 --> 00:19:59,965
love this dessert.
306
00:20:01,033 --> 00:20:03,035
Now, this is the fun part.
307
00:20:03,101 --> 00:20:10,909
♪
308
00:20:10,976 --> 00:20:11,910
Just like a little hat.
309
00:20:11,977 --> 00:20:21,987
♪
310
00:20:30,028 --> 00:20:32,164
The water that I was boiling the
key limes,
311
00:20:32,231 --> 00:20:34,566
it turns into a simple syrup.
312
00:20:34,633 --> 00:20:44,643
♪
313
00:20:46,278 --> 00:20:49,748
So, the syrup is acting
as a glue.
314
00:20:49,815 --> 00:20:52,417
Look at that. Isn't this cool?
315
00:20:52,484 --> 00:21:02,561
♪
316
00:21:15,140 --> 00:21:17,976
Sweetness, the lime-- there's a
bit of tartiness into it.
317
00:21:18,043 --> 00:21:20,445
It just balances the whole
dish out.
318
00:21:22,447 --> 00:21:24,449
Mm.
319
00:21:25,617 --> 00:21:27,119
Next time you think of
making a dessert,
320
00:21:27,185 --> 00:21:29,187
think something Mexican.
321
00:21:32,224 --> 00:21:42,234
♪
35337
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