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♪
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Corn is a big part
of Venezuelan cuisine.
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We put it on everything,
including cachapas,
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which are sort of a sweet and
savory pancake
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that's made with the sweet and
youngest corn.
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But, what really makes a cachapa
a cachapa
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is the melted cheese inside.
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You guys have to try this.
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♪
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Check this out, this is harina
pan, we use it for everything,
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for cachapas, for burritos.
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It's basically pre-cooked white
corn flour.
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I'm going to keep working on the
batter so I'm just going to
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add a little bit of baking
powder, sugar, and salt,
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just going to kind of finish all
the flavours.
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♪
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(Whirring)
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So, one thing I remember about
growing up in Venezuela was
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going on long road trips with my
family
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and cachapas were always at the
center stage of the road trip
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because you could just smell
them from miles and miles
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and miles away.
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'Cause traditionally they're
cooked in a big,
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large iron skillet powered by
firewood,
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00:02:02,155 --> 00:02:05,758
so you could just smell the
smokiness, smell the sugar,
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00:02:05,758 --> 00:02:09,562
smell everything as you're
approaching the small towns.
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♪
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Now, let's check the
consistency.
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Oh yeah, this is just how we
want it.
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Not too thick, not too liquidy.
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Now for the fun part.
Ha!
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In Venezuela, we cook them in a
flat iron that's called
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a budare. It's very big,
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but a cast iron skillet will do
just as fine.
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♪
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This is just like making
pancakes,
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when I see the bubbles pop on
the top,
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I know it's ready to flip.
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♪
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Boom.
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Oh man, look at that golden
colour. It's just perfect.
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♪
43
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You know what really goes well
with cachapas?
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Is pulled pork and cheese.
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I happen to have some here from
last night,
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but you guys can use whatever
you have in your fridge.
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You can use chicken, you can use
beef.
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I'm just going to heat this up.
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(Sizzling)
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Ah! Look at that. You see that's
crispy right there,
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that's exactly what we want.
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Smells just like home.
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Like I said before, a cachapa is
not a cachapa
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until you get the cheese.
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So, back home we would
use queso de mano,
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which is a very fresh un-ripened
cheese,
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but here we can use mozzarella
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00:04:03,376 --> 00:04:04,877
or we can use halloumi cheese
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00:04:04,877 --> 00:04:07,080
and they'll both get ooey-gooey
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00:04:07,080 --> 00:04:08,615
once we put it back on the
skillet.
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♪
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Put some pork, let the cheese
just melt.
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Going to try to fold this.
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00:04:27,233 --> 00:04:31,337
And I'm done. Boom! We just let
the heat do its thing
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and let it melt the cheese and
we're ready to enjoy this.
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I'm going to finish this with
some fresh avocado.
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It's just the perfect
combination for this cachapa.
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♪
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I can't wait to eat this.
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♪
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00:05:06,639 --> 00:05:10,677
The melted cheese, the
crispiness of the pork.
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Oh man, it's just like I'm
sitting in a road trip
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with my family.
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Food brings back so much
memories of home,
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just like in Venezuela.
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00:05:24,824 --> 00:05:34,834
♪
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Remember I told you corn was a
big thing in Venezuela?
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00:05:42,342 --> 00:05:45,078
Well, we pretty much like to
grill everything.
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Just like this tenderloin steak
and corn salad.
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Oh man, this marinade, you can
smell all the flavours.
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00:05:53,119 --> 00:05:57,323
The salsa inglesa, the garlic,
the onion, the peppers.
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00:05:57,323 --> 00:05:59,392
Oh man, this is going to be so
good.
83
00:06:01,694 --> 00:06:04,564
One thing I remember when we're
working with meat
84
00:06:04,564 --> 00:06:08,968
is going to the frigorifico, or
the butcher, with my Dad.
85
00:06:08,968 --> 00:06:10,703
it was almost like a ritual.
86
00:06:10,703 --> 00:06:13,840
We would spend there the whole
afternoon
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00:06:13,840 --> 00:06:16,442
just getting the beef ready for
the week
88
00:06:16,442 --> 00:06:19,212
and my old man would just be
sipping on a beer,
89
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talking to the butcher, I would
just be sitting,
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00:06:22,081 --> 00:06:23,383
watching the game,
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00:06:23,383 --> 00:06:25,051
enjoying the afternoon.
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Those were really good memories
of my childhood.
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♪
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00:06:33,292 --> 00:06:34,994
Oh, look at this.
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(Sizzling)
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00:06:43,403 --> 00:06:46,305
Oh man, that sound is the best.
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00:06:46,305 --> 00:06:47,974
That's when you know that the
meat
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00:06:47,974 --> 00:06:49,809
is getting grilled to
perfection.
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(Sizzling)
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00:06:52,845 --> 00:06:54,981
Oh yeah. Here we go.
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00:06:54,981 --> 00:06:58,985
(Sizzling)
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00:07:00,720 --> 00:07:09,128
♪
103
00:07:09,128 --> 00:07:10,430
Oh man, look at these char
marks.
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In Venezuela we like our meat
char on the outside,
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but medium-rare on the inside.
106
00:07:15,802 --> 00:07:18,137
I'm just going to take it off
the grill
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and put it on a plate to let it
rest.
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00:07:22,708 --> 00:07:25,344
And now, on to the corn.
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00:07:25,344 --> 00:07:29,382
So, in Venezuela, on Sundays it
is a big family and friends day,
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00:07:29,382 --> 00:07:33,152
so we would get together and
have, like, big parrillas,
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00:07:33,152 --> 00:07:35,154
what are essentially big
barbeques.
112
00:07:35,154 --> 00:07:38,691
And, one thing that we would do
is grill corn.
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♪
114
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So, just like with the beef,
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we like the char marks on our
corn as well.
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it just boosts up
the flavour so much.
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♪
118
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This corn is sweet and it's
char.
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It just tastes like Venezuela.
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♪
121
00:08:44,090 --> 00:08:46,225
Okay, so, we've got the
sweetness of the corn,
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we got the peppers, we got the
crunchiness of the onion
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and the acidity of the tomato,
but now we're going to add some
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00:08:54,100 --> 00:08:57,203
sweet pepper or aji dulce.
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00:08:57,203 --> 00:09:01,374
In Venezuela these are kind of a
gamble because they can be
126
00:09:01,374 --> 00:09:04,310
50% chance that they're spicy.
127
00:09:06,913 --> 00:09:08,915
So, let's try this one up.
128
00:09:11,784 --> 00:09:13,886
No, this is good. Sweet.
129
00:09:13,886 --> 00:09:16,589
Awesome. This is exactly what
we're looking for.
130
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Just going to add this to the
salad
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and we will be on our way.
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00:09:22,461 --> 00:09:29,135
♪
133
00:09:29,135 --> 00:09:30,269
So, we're going to finish
this off
134
00:09:30,269 --> 00:09:32,772
with a little bit of cilantro
and lime.
135
00:09:32,772 --> 00:09:37,443
We eat lots of cilantro back
home. Just so fresh.
136
00:09:38,778 --> 00:09:40,780
Mm.
137
00:09:42,014 --> 00:09:43,749
And a little bit of lime.
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♪
139
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Look at the steak. Just perfect.
140
00:09:56,896 --> 00:09:58,464
Char on the outside,
141
00:09:58,464 --> 00:10:01,934
tender on the inside. Mm.
142
00:10:01,934 --> 00:10:04,770
Just the right consistency.
143
00:10:04,770 --> 00:10:07,206
And now, I'm just going to add
it to the salad.
144
00:10:07,206 --> 00:10:09,308
This is such a quick meal to
make.
145
00:10:09,308 --> 00:10:13,112
Mm. It's perfect for a Tuesday
night, a weekday night
146
00:10:13,112 --> 00:10:15,014
when you don't have a whole lot
of time,
147
00:10:15,014 --> 00:10:18,284
but you want something really
delicious to eat. This is it.
148
00:10:18,284 --> 00:10:20,953
♪
149
00:10:20,953 --> 00:10:22,855
And then I'm just going to
finish it off with
150
00:10:22,855 --> 00:10:24,857
a little bit of olive oil.
151
00:10:27,960 --> 00:10:29,962
And it's ready to eat.
152
00:10:33,866 --> 00:10:35,668
Mm.
153
00:10:35,668 --> 00:10:39,372
Oh man, you've got the salad
that's nice and colourful,
154
00:10:39,372 --> 00:10:43,175
and the corn, it's just really
smoky and sweet.
155
00:10:43,175 --> 00:10:47,013
It goes really well with this
nice juicy lomito steak.
156
00:10:48,447 --> 00:10:51,917
This is such an easy dish to
make for a weeknight,
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00:10:51,917 --> 00:10:55,388
now I'm going to make a very
traditional one for the weekend.
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♪
159
00:11:01,027 --> 00:11:11,037
♪
160
00:11:15,641 --> 00:11:19,612
So, it's the weekend and you
want a one pot, no fuss meal
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that feeds everyone.
162
00:11:21,013 --> 00:11:24,417
You have chilli, we in Venezuela
have sancocho.
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♪
164
00:11:28,254 --> 00:11:30,723
So, traditionally,
we would use oxtail,
165
00:11:30,723 --> 00:11:33,225
but I'm going to use
beef short ribs.
166
00:11:33,225 --> 00:11:36,095
But, before we do that, I'm
going to sear them in this pan.
167
00:11:38,164 --> 00:11:43,135
(Sizzling)
168
00:11:46,906 --> 00:11:47,973
Yeah!
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00:11:47,973 --> 00:11:52,945
(Sizzling)
170
00:11:55,147 --> 00:11:58,084
So, once this is perfectly
seared,
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it's going to slowly cook in the
stew, and the meat,
172
00:12:02,088 --> 00:12:04,824
it's just going to fall right
off the bone.
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00:12:04,824 --> 00:12:07,727
Is there anything better than
this sound? Just hear it.
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00:12:07,727 --> 00:12:09,395
(Sizzling)
175
00:12:09,395 --> 00:12:12,131
Ah! Delicious.
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00:12:12,131 --> 00:12:19,405
♪
177
00:12:19,405 --> 00:12:21,140
And while this is searing
178
00:12:21,140 --> 00:12:23,743
I'm just going to work on my
sofrito here.
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00:12:23,743 --> 00:12:26,078
So, I'm just going to put all
these vegetables
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00:12:26,078 --> 00:12:28,647
right in the pot.
181
00:12:28,647 --> 00:12:33,486
♪
182
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I can hear the meat sizzling,
183
00:12:34,487 --> 00:12:38,124
all the flavours are going into
the air.
184
00:12:38,124 --> 00:12:42,328
And on this side I have the
carrots, the onions,
185
00:12:42,328 --> 00:12:43,729
the celery.
186
00:12:43,729 --> 00:12:48,100
Oh man, this stew is going to be
really, really tasty.
187
00:12:49,602 --> 00:12:54,006
(Sizzling)
188
00:12:54,006 --> 00:13:02,248
♪
189
00:13:02,248 --> 00:13:06,852
(Sizzling)
190
00:13:06,852 --> 00:13:16,862
♪
191
00:13:25,337 --> 00:13:28,574
So, the sancocho is simmering
away at medium
192
00:13:28,574 --> 00:13:30,075
and now we're going to bump up
the flavours
193
00:13:30,075 --> 00:13:32,077
with some aji dulce.
194
00:13:34,246 --> 00:13:38,350
So, the aji dulces are going to
add some sweet to the stew,
195
00:13:38,350 --> 00:13:41,020
but to add some heat, I'm going
to grind some peppercorns.
196
00:13:41,020 --> 00:13:51,030
♪
197
00:14:02,107 --> 00:14:05,177
So, I'm going to add some bay
leaves,
198
00:14:05,177 --> 00:14:08,414
salsa inglesa, or English sauce.
199
00:14:08,414 --> 00:14:11,283
And English sauce is
Worcestershire sauce,
200
00:14:11,283 --> 00:14:13,619
but at home we call it salsa
inglesa.
201
00:14:13,619 --> 00:14:16,488
And a touch of salt. And we're
just going to the let the heat
202
00:14:16,488 --> 00:14:19,024
do it's thing for a little bit,
203
00:14:19,024 --> 00:14:20,993
cook that meat really tender.
204
00:14:20,993 --> 00:14:24,163
And after a while I'm going to
add all my vegetables.
205
00:14:30,035 --> 00:14:31,804
So, this stew smells so good,
206
00:14:31,804 --> 00:14:34,373
I can taste the flavours in the
air.
207
00:14:34,373 --> 00:14:36,575
And just like we're cooking the
meat in the bone,
208
00:14:36,575 --> 00:14:38,978
we're going to do the corn on
the cob.
209
00:14:38,978 --> 00:14:48,988
♪
210
00:15:08,040 --> 00:15:10,843
Oh man, look at that. Isn't is
awesome?
211
00:15:10,843 --> 00:15:14,213
Now we're just going to add our
root vegetables,
212
00:15:14,213 --> 00:15:17,783
we're going to add some auyama
or squash.
213
00:15:17,783 --> 00:15:22,254
We're going to add our corn and
our sweet potatoes.
214
00:15:22,254 --> 00:15:25,457
And at this point you can add a
little bit more beef stock
215
00:15:25,457 --> 00:15:28,761
if you like, just to make
everything nice and tender.
216
00:15:31,830 --> 00:15:36,302
Look at that. Just perfect.
217
00:15:36,302 --> 00:15:38,837
This is going to keep cooking
and the heat
218
00:15:38,837 --> 00:15:42,308
is going to do all the work.
219
00:15:45,978 --> 00:15:51,317
♪
220
00:15:51,317 --> 00:15:55,120
Ah. Look at that.
221
00:15:55,120 --> 00:15:58,524
That beef just-- going to fall
right off the bone.
222
00:15:58,524 --> 00:16:02,962
So, you gotta have the corn,
man. You gotta have the corn.
223
00:16:02,962 --> 00:16:05,130
And to finish it all up I'm
going to add
224
00:16:05,130 --> 00:16:09,835
a little bit of cilantro, green
onions
225
00:16:09,835 --> 00:16:12,938
and limes. So, let's do that.
226
00:16:17,242 --> 00:16:19,244
Perfect.
227
00:16:22,047 --> 00:16:23,882
Oh man, this smells so good.
228
00:16:23,882 --> 00:16:27,252
Remember I told you the meat was
going to fall off the bone?
229
00:16:27,252 --> 00:16:30,422
Check this out.
230
00:16:30,422 --> 00:16:34,360
So, nice and tender, nice and
juicy. Oh.
231
00:16:34,360 --> 00:16:38,130
Perfect. But, corn.
232
00:16:40,299 --> 00:16:44,737
Mm. Corn is the star.
233
00:16:44,737 --> 00:16:46,638
You can taste the flavours of
the soup,
234
00:16:46,638 --> 00:16:49,108
you can taste the beef, you can
taste it all.
235
00:16:49,108 --> 00:16:51,310
So good.
236
00:16:51,310 --> 00:16:53,979
Mm.
237
00:16:53,979 --> 00:16:55,514
But, save some room for dessert,
238
00:16:55,514 --> 00:16:59,184
'cause remember I told you we
put corn on everything.
239
00:16:59,184 --> 00:17:02,254
♪
240
00:17:04,823 --> 00:17:14,833
♪
241
00:17:22,941 --> 00:17:26,712
Corn isn't an ingredient that we
usually associate with dessert,
242
00:17:26,712 --> 00:17:31,683
but when paired with coconut, I
tell you, it's a real treat.
243
00:17:31,683 --> 00:17:35,154
What I'm making right now, it's
a custard called
244
00:17:35,154 --> 00:17:37,256
majarete venezolano.
245
00:17:37,256 --> 00:17:41,994
And I'm going to make it with
thick, rich creamy coconut milk
246
00:17:41,994 --> 00:17:43,729
instead of milk and eggs.
247
00:17:43,729 --> 00:17:44,963
It's going to be good!
248
00:17:44,963 --> 00:17:54,973
♪
249
00:18:08,153 --> 00:18:10,155
Ha!
250
00:18:13,225 --> 00:18:16,295
I'm going to strain the mixture
'cause all I want
251
00:18:16,295 --> 00:18:18,931
is the juices and the flavours
of the corn for the recipe.
252
00:18:18,931 --> 00:18:23,836
Make it nice and silky, nice and
smooth.
253
00:18:23,836 --> 00:18:26,738
All the fiber just remains in
your sifter.
254
00:18:30,309 --> 00:18:32,878
So, Venezuela is right on the
Caribbean sea
255
00:18:32,878 --> 00:18:36,248
and we love our coconut just as
much as the islands.
256
00:18:36,248 --> 00:18:39,651
So, traditionally I would be
making my coconut cream
257
00:18:39,651 --> 00:18:42,588
and coconut milk straight from
the coconut,
258
00:18:42,588 --> 00:18:45,891
but you can find it out of a can
from the supermarket.
259
00:18:45,891 --> 00:18:47,559
It also works well.
260
00:18:47,559 --> 00:18:51,730
So, I'm doing some coconut
cream.
261
00:18:51,730 --> 00:18:53,432
And then I'm going to mix a
little a bit of coconut milk
262
00:18:53,432 --> 00:18:57,903
'cause I want that perfect
consistency.
263
00:18:57,903 --> 00:19:02,574
Nice and silky, really rich and
creamy,
264
00:19:02,574 --> 00:19:04,576
but not too thick.
265
00:19:07,479 --> 00:19:09,648
So, the same way I strained my
corn
266
00:19:09,648 --> 00:19:11,650
to get rid of all the skins,
267
00:19:11,650 --> 00:19:14,353
I'm going to do the same with my
coconut cream
268
00:19:14,353 --> 00:19:16,155
and coconut milk mixture.
269
00:19:16,155 --> 00:19:26,165
♪
270
00:19:31,203 --> 00:19:35,340
(Sizzling)
271
00:19:35,340 --> 00:19:36,675
So, I'm boiling this down a
little bit
272
00:19:36,675 --> 00:19:39,611
'cause I want to reduce it
really slow
273
00:19:39,611 --> 00:19:42,114
so it gets really nice and
caramely.
274
00:19:42,114 --> 00:19:44,016
But, to help it set later,
275
00:19:44,016 --> 00:19:46,919
going to add a little bit of
cornstarch to my coconut cream,
276
00:19:46,919 --> 00:19:50,556
coconut milk mix and I'm going
to whisk it really well
277
00:19:50,556 --> 00:19:53,625
'cause I don't want it to get
lumpy when it goes in.
278
00:19:58,830 --> 00:20:02,067
So now I'm going to let this
cook down for a little bit
279
00:20:02,067 --> 00:20:05,971
and it's time for me to relax.
280
00:20:05,971 --> 00:20:11,877
♪
281
00:20:11,877 --> 00:20:15,147
Ah. Look at that. It's the
perfect consistency,
282
00:20:15,147 --> 00:20:16,615
just how I want it.
283
00:20:16,615 --> 00:20:19,618
And when I serve this to kids,
I like to do it in ramekins
284
00:20:19,618 --> 00:20:23,855
'cause that way they get a whole
portion to themselves.
285
00:20:23,855 --> 00:20:26,792
And you know what? I do too.
286
00:20:26,792 --> 00:20:36,802
♪
287
00:20:39,238 --> 00:20:41,974
And now I'm going to put them in
the fridge so they set.
288
00:20:41,974 --> 00:20:51,984
♪
289
00:20:55,454 --> 00:20:56,855
So, I know the majarete is done
290
00:20:56,855 --> 00:21:00,692
because when you touch it on
the top, it's nice and firm.
291
00:21:00,692 --> 00:21:03,996
And to finish it all off,
a little bit of cinnamon.
292
00:21:03,996 --> 00:21:06,665
Oh yeah.
293
00:21:06,665 --> 00:21:08,667
I'm going to taste it now.
294
00:21:10,135 --> 00:21:12,537
Mm.
295
00:21:12,537 --> 00:21:17,509
Delicious. I can taste the corn
and the brown sugar.
296
00:21:17,509 --> 00:21:21,713
Mm. Corn and coconut go
together.
297
00:21:21,713 --> 00:21:22,914
Now you know what to do.
298
00:21:22,914 --> 00:21:27,819
De mi casa to your home,
happy eating!
299
00:21:27,819 --> 00:21:29,988
♪
300
00:21:32,557 --> 00:21:42,567
♪
33984
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