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[Samin Nosrat] Acid.
It's the pucker in a lemon,
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the sour in sour cream,
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the tart in cranberry sauce.
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It literally makes mouths water.
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Acid brightens food and creates contrast.
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Most importantly,
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acid does the absolutely necessary job
of balancing flavors,
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which makes it indispensable
to cooking delicious food.
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[introduction music playing]
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[birds chirping]
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My mother raised me on the sour foods
she grew up eating in Iran.
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The flavors of lime, pomegranate,
and yogurt
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shaped to my palate.
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So from a young age, I learned
to appreciate the beauty of acidity.
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00:01:13,323 --> 00:01:16,993
And that's why I've always been
so fascinated with Mexican food,
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especially the cuisine from the Yucatán.
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Ceviche, sopa de lima,
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cochinita pibil,
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all share many of the tart flavors
I grew up eating.
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This makes Mexico the perfect place
to explore the element
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that adds dimension to every dish.
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[relaxed Mexican music playing]
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-[Conchi] These are mandarins.
-[Samin] Mandarinas?
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-Pineapple.
-Pineapple.
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[Conchi] Citrus fruits
are very popular here.
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[Samin] The Yucatán
is the citrus belt of Mexico,
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where cooks expertly work sour ingredients
into everything they make.
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-[Samin] And what's this?
-[Conchi] Maracuyá.
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-Oh, it's passion fruit.
-Yes.
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[Conchi] It's an acidic fruit.
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[Samin] Oh, my God, so beautiful.
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-Salt?
-[Conchi] Yes, and chili.
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Okay.
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Salud.
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Wow! [laughs]
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-It's very sour!
-It's very good.
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The salt tames the acidity
and the sourness.
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But the chili--
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-It enhances the flavor.
-It does.
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Thank you!
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[Samin] Are those sour oranges?
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No. These are sweet lemons.
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[Samin] Sweet.
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[vendor] Very, very sweet.
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It's a very pleasant smell.
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It's so sweet!
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I need a little acid.
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Try this.
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Gooseberries.
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-[vendor] They are sour.
-Okay.
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[all laugh]
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A good combination for her.
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-[Conchi] Let's go look for sour oranges.
-[Samin] Sour oranges.
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[Conchi] The sour orange
has a multitude of uses.
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Here. This is the sour orange.
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Sour orange is basic
to food seasoning here.
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How do you use it?
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To season meat, such as steak,
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to marinate turkey,
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to marinate chicken.
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Sour oranges all the time?
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Always. We never use vinegar.
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No vinegar. It doesn't go in your dishes?
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No. Just sour orange and lime.
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-And lime?
-Yes.
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[Samin] Sour oranges are
the defining acidic ingredient here,
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used in salsas, marinades,
and even in cooked dishes.
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Like the name suggests,
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they're floral like oranges,
but tart like lemons.
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In the north of Iran,
we also have the naranja agria.
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And so the flavor of citrus
is very much in my blood also.
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My mom used to sit in lemon trees
and lime trees
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and snack on limes after school.
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So this is a taste
also very familiar to me.
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[Conchi] Very familiar,
one you're well acquainted with.
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[Samin] But the list of acidic ingredients
extends far beyond citrus and vinegar.
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Thank you, ma'am.
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Anything fermented is also acidic.
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That includes cheese,
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pickles, and beer.
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Most of us cook with acid
without even realizing it.
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Think of beef stew cooked in red wine.
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Or meatballs simmered in tomato sauce.
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When used as a cooking medium,
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acidic ingredients mellow,
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becoming subtle but essential flavors
in a dish.
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While acting as a counterpoint to salty,
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fatty,
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sweet,
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and starchy foods.
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[Samin, in Spanish]
We're going to make turkey in escabeche
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with lots of sour orange juice.
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[bell rings]
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-To the kitchen?
-Let's go.
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Escabeche is a way of cooking
that originated in Persia,
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where my family is from,
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and came to Mexico with the Spanish.
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It means to pickle or cook in acid.
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[Conchi] Two limes for bathing the turkey.
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The limes make it taste better.
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[Samin] Spanish cooks use vinegar.
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In the Yucatán, citrus.
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-Bathe it.
-Like you bathe a baby?
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Exactly. [both laugh]
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[Samin] Here, pavo en escabeche
is the local specialty.
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Turkey and meatballs stewed together
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in the highly acidic juice
of sour oranges.
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-The sour orange.
-The sour orange.
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[Samin] As it cooks,
the tartness of the oranges
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transforms into a savoriness
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that complements the turkey
without overpowering it.
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Wow!
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[both laugh]
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We take the blender
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to make our recado to marinate our turkey.
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What defines a recado?
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[Conchi] The spices.
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So each food has its own mixture
of spices.
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And a mixture of spices is a recado.
120
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Yes. So we put our peppermint leaves in...
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[Samin] Okay.
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...the black peppercorn...
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-All of it?
-All of it.
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The clove, the cinnamon,
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the garlic.
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[blender whirring]
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Smell that.
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The cinnamon is really strong.
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Now you rinse the blender
with the orange juice.
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[Samin] Who taught you how to cook?
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-My mom.
-Your mom.
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-There are 11 of us.
-Eleven?
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-I'm the little one.
-Oh!
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[Samin] Turkey is the traditional meat
of this region, right?
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[Conchi] Yes.
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For holidays, birthdays, and Christmas,
we all eat turkey.
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My mother taught me to
fish the turkeys out from the hen house,
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slit their throats and clean everything.
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So awesome.
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So now that this is all seasoned,
do we let it sit for a while?
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-Yes.
-For how long?
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Five to ten minutes.
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Oh, fast.
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Marinating in acid
has a different effect on food
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than cooking in it does.
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A highly acidic marinade
will tenderize meat,
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but if left too long,
the meat will toughen up,
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like an overcooked steak.
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I'll shape one ball,
you shape the next ones.
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Okay.
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-What kind of meat is this?
-[Conchi] Pork.
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-Pork?
-We add capers and olives.
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-[Samin] Olives?
-Yes.
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A little hole in the middle
to make room for your egg.
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Now you go.
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Put two in: one there and one here.
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Exactly like that.
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We can put them in here.
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[Samin] And out we go.
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[Conchi] For the broth,
not too much water,
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so it will be nice and tasty.
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Just enough to cover the whole turkey.
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[squish]
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[both laugh]
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We've got a live one here.
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Now we roast the chili peppers
before throwing them in.
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[Samin] Browning also produces acidity,
creating flavors that didn't exist before.
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[wood crackling]
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[Conchi] Without these chili peppers,
it's not a true escabeche.
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They add a lot of extra flavor.
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-The turkey?
-[Conchi] Yes.
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[Samin] How much time?
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About an hour.
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Okay.
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[Conchi] Now, we are going
to pickle the onions.
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We add the orange.
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You have to peel it first.
Otherwise, the juice will be too bitter.
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[Samin] Soaking the onions in acid
takes the fire out of them
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without diminishing the brightness
they add to a dish.
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-Ready?
-Yes.
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[Samin] Great.
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The balls come out first.
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[Samin] Okay.
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Now, we take out the chili peppers.
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-[Samin] Now the turkey?
-Yes.
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[Samin] Beautiful. So tender.
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[Conchi] And then you plate it.
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There's your egg.
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That's okay.
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[both laugh]
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You add a little broth.
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-Put some of the meatball--
-A bit of everything.
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[Conchi] That makes for a delicious combo.
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Let's try it.
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Thanks ever so much.
196
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Hmm.
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It's perfectly balanced. It's so good.
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That's escabeche.
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It's good!
200
00:11:08,250 --> 00:11:09,794
Rico. [both laugh]
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[birds chirping]
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[Samin] Another way to use acid...
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is as a garnish to add brightness.
204
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A simple squeeze of lime over pho
cuts through the beefy broth.
205
00:11:32,274 --> 00:11:36,153
A crumble of goat cheese
gives a needed tang to any salad.
206
00:11:37,029 --> 00:11:40,032
And a splash of white wine
added just before serving
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balances the starchy richness
of a risotto.
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00:11:46,872 --> 00:11:51,669
In Mexico, the most common acidic garnish
is a condiment I love.
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The spicier, the better.
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[old Mexican music playing]
211
00:12:01,220 --> 00:12:03,806
♪ ¿Por qué no me besas? ♪
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♪ Aquí, aquí ♪
213
00:12:07,393 --> 00:12:09,979
♪ Que ya tengo sed ♪
214
00:12:10,187 --> 00:12:12,857
♪ De tu dulce sabor ♪
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00:12:12,940 --> 00:12:15,985
[Samin] In Spanish,
"salsa" just means "sauce."
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And there are endless variations.
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But the one constant is acidity.
218
00:12:23,868 --> 00:12:24,785
Tomatoes,
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00:12:25,035 --> 00:12:26,036
tomatillos,
220
00:12:26,370 --> 00:12:27,246
sour oranges,
221
00:12:27,955 --> 00:12:29,582
limes, and vinegar
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00:12:29,665 --> 00:12:32,460
can all be used to lend an acidic punch.
223
00:12:34,211 --> 00:12:36,213
[Rodrigo] In Mexico, no salsa, no meal.
224
00:12:36,422 --> 00:12:38,966
-You seem to know a lot about salsa.
-I love salsa.
225
00:12:39,133 --> 00:12:40,217
It's my life.
226
00:12:40,843 --> 00:12:43,262
[indistinct dialogue, music continues]
227
00:12:47,641 --> 00:12:51,562
For example, breakfast can be chilaquiles
with red sauce or green sauce.
228
00:12:51,854 --> 00:12:55,399
For lunch, guacamole in habanero sauce
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just to get you starting, like,
a proper day.
230
00:12:58,986 --> 00:13:01,363
And at night, maybe not that strong,
231
00:13:01,447 --> 00:13:04,950
maybe some lighter stuff so you don't
wake up in the middle of the night.
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00:13:05,034 --> 00:13:06,076
You know? Like that.
233
00:13:08,496 --> 00:13:09,914
-Oh!
-[waiter] Hola!
234
00:13:11,081 --> 00:13:11,916
[Rodrigo] Perfect.
235
00:13:11,999 --> 00:13:13,250
What do we have?
236
00:13:14,960 --> 00:13:18,255
This is chili with white onion.
237
00:13:19,298 --> 00:13:21,509
This is radish with cilantro.
238
00:13:21,592 --> 00:13:22,426
[Samin] Okay.
239
00:13:22,510 --> 00:13:24,053
[waiter] And sour orange.
240
00:13:25,179 --> 00:13:28,933
And this is habanero chili
with tomato and onion.
241
00:13:29,016 --> 00:13:32,561
-All roasted, then seasoned.
-All habanero?
242
00:13:32,645 --> 00:13:34,146
It's all habanero. This is habanero.
243
00:13:34,230 --> 00:13:35,981
-Spicy spicy?
-Very.
244
00:13:36,774 --> 00:13:39,235
And some limes to go with the food.
245
00:13:39,318 --> 00:13:40,569
-Thanks.
-Thanks a lot.
246
00:13:40,653 --> 00:13:42,488
[Rodrigo] Which one you gonna try first?
247
00:13:42,571 --> 00:13:45,366
Let's start with the least spicy
and work to the most spicy.
248
00:13:45,449 --> 00:13:47,660
They all smell really strong.
That I can tell you.
249
00:13:48,452 --> 00:13:51,872
I'm not from a spicy country.
I just grew up eating salsa.
250
00:13:51,956 --> 00:13:54,250
-But you like it. I can see you like it.
-I love it a lot.
251
00:13:54,583 --> 00:13:57,878
My family's from Iran
and we eat very acidic food.
252
00:13:58,003 --> 00:14:01,215
And so the thing that we put on everything
is yogurt.
253
00:14:01,298 --> 00:14:02,132
-Yogurt.
-Yogurt.
254
00:14:02,508 --> 00:14:06,053
Even when my mom made spaghetti
or pizza, we put yogurt on it.
255
00:14:06,136 --> 00:14:07,012
Same thing.
256
00:14:07,096 --> 00:14:09,431
-That's like your relationship to salsa.
-Exactly.
257
00:14:09,515 --> 00:14:11,851
Once I became a cook,
I stopped putting yogurt on everything.
258
00:14:11,934 --> 00:14:12,768
You learned.
259
00:14:13,435 --> 00:14:16,522
So this one has just onions, the naranja,
260
00:14:16,605 --> 00:14:18,274
-and then raw habanero.
-Habanero.
261
00:14:18,357 --> 00:14:19,608
So maybe I'll try that one.
262
00:14:22,736 --> 00:14:23,863
All right, here we go.
263
00:14:24,321 --> 00:14:25,239
Hmm.
264
00:14:28,826 --> 00:14:30,578
That one's nice. It's just mostly acid.
265
00:14:30,661 --> 00:14:31,996
This one, is it spicier?
266
00:14:32,079 --> 00:14:33,539
Mm-hmm. Yes.
267
00:14:38,210 --> 00:14:40,504
-That one's strong.
-This one's really strong.
268
00:14:40,588 --> 00:14:43,007
You're not afraid of the habanero.
I can see it.
269
00:14:43,090 --> 00:14:44,675
-My lips are on fire.
-It's on your lips?
270
00:14:44,758 --> 00:14:46,176
-It's on your beard?
-On fire.
271
00:14:47,428 --> 00:14:49,179
-I really want to just have that one.
-Try it.
272
00:14:49,263 --> 00:14:50,556
-Okay.
-Be brave.
273
00:14:50,973 --> 00:14:52,349
-I'm brave.
-I'll follow you.
274
00:14:52,433 --> 00:14:53,475
Do you think I'll cry?
275
00:14:54,059 --> 00:14:55,060
Crying's good.
276
00:15:03,444 --> 00:15:04,403
Oh, my God.
277
00:15:08,115 --> 00:15:10,200
[both laughing]
278
00:15:10,284 --> 00:15:11,285
That's the spic--
279
00:15:12,328 --> 00:15:13,495
It's so spicy!
280
00:15:13,579 --> 00:15:15,748
I told you. Drink some beer.
281
00:15:16,498 --> 00:15:17,458
You okay?
282
00:15:18,042 --> 00:15:19,752
[laughter]
283
00:15:20,461 --> 00:15:21,795
I'm gonna cry.
284
00:15:22,087 --> 00:15:23,589
That was really too stupid of me.
285
00:15:26,508 --> 00:15:28,052
You can use-- Eat some salt.
286
00:15:28,719 --> 00:15:29,970
It helps you with the spicy.
287
00:15:30,054 --> 00:15:32,014
I don't know, but at this point...
288
00:15:33,015 --> 00:15:34,058
I'll take anything.
289
00:15:37,937 --> 00:15:40,648
There's so much corn in the food here
and so much meat,
290
00:15:40,731 --> 00:15:42,024
but they're plain flavors.
291
00:15:42,107 --> 00:15:43,651
So when you put salsa on it...
292
00:15:43,734 --> 00:15:45,861
-It gives you--
-...it gives it flavor and life.
293
00:15:46,195 --> 00:15:47,696
-Cheers to that.
-Salud.
294
00:15:51,408 --> 00:15:52,534
[sighs]
295
00:15:55,329 --> 00:15:58,332
[Samin] Whether it's filled with pork,
potatoes, or fish,
296
00:15:58,874 --> 00:16:00,709
what makes a taco a taco
297
00:16:01,877 --> 00:16:03,170
is the corn tortilla.
298
00:16:04,421 --> 00:16:08,300
It wraps all of the savory fillings
and spicy salsas
299
00:16:08,384 --> 00:16:10,636
in the warm blanket of its embrace.
300
00:16:11,387 --> 00:16:13,681
But that tortilla only exists
301
00:16:13,764 --> 00:16:17,768
because of a process the Mayans developed
thousands of years ago
302
00:16:18,769 --> 00:16:20,312
called nixtamalization.
303
00:16:21,814 --> 00:16:24,274
Soaking corn in water and lime--
304
00:16:24,942 --> 00:16:27,528
not that lime, that one--
305
00:16:28,237 --> 00:16:30,823
makes it more nutritious and hydrates it
306
00:16:30,906 --> 00:16:34,368
so that it can be turned into soft,
pillowy tortillas,
307
00:16:35,077 --> 00:16:36,704
the best of which
308
00:16:37,371 --> 00:16:38,831
are made by hand.
309
00:16:43,085 --> 00:16:44,294
Where are we going?
310
00:16:44,670 --> 00:16:48,674
To the mill to grind the corn,
311
00:16:49,508 --> 00:16:55,264
so we can make the tortillas,
panuchos, and salbutes.
312
00:16:55,347 --> 00:16:56,348
-Right here?
-Yes.
313
00:16:56,432 --> 00:16:57,558
You go first.
314
00:17:15,534 --> 00:17:19,413
[Samin] This is a community mill
where people bring their nixtamalized corn
315
00:17:19,496 --> 00:17:23,625
to be ground up and turned into masa
for making tortillas.
316
00:17:24,126 --> 00:17:26,295
[Mexican music playing]
317
00:17:29,214 --> 00:17:34,636
♪ Adiós, mujer ♪
318
00:17:35,137 --> 00:17:39,475
♪ Adiós para siempre, adiós ♪
319
00:17:41,435 --> 00:17:43,854
♪ No volverá ♪
320
00:17:43,937 --> 00:17:47,107
[Samin] The corn tortilla
is a perfect foil for acid
321
00:17:47,357 --> 00:17:49,902
because it has such a soft
and steady flavor.
322
00:17:50,527 --> 00:17:53,655
It balances the intensity
of acidic ingredients.
323
00:17:57,743 --> 00:18:02,956
♪ Adiós, mujer ♪
324
00:18:03,373 --> 00:18:07,127
♪ Adiós para siempre, adiós ♪
325
00:18:16,428 --> 00:18:17,721
[tapping]
326
00:18:20,682 --> 00:18:21,809
[tapping]
327
00:18:23,644 --> 00:18:25,813
[Margarita] You have to do it very softly,
328
00:18:26,438 --> 00:18:28,649
so it doesn't stick.
329
00:18:30,818 --> 00:18:33,195
[Samin] Doña, how many tortillas
do you make every day?
330
00:18:33,779 --> 00:18:38,575
[Asaria] Ah, I make about 200, 250.
331
00:18:38,659 --> 00:18:40,744
-One hundred-fifty?
-Two hundred-fifty.
332
00:18:40,828 --> 00:18:42,704
Two hundred-fifty? Every day?
333
00:18:42,788 --> 00:18:44,456
-Mm-hmm.
-That's amazing.
334
00:18:46,875 --> 00:18:49,670
And why do you prefer
to make them yourself
335
00:18:49,753 --> 00:18:51,505
rather than to have them made in town?
336
00:18:51,588 --> 00:18:55,509
We're just used to eating them like this.
337
00:18:56,093 --> 00:19:00,806
[Margarita] Handmade tortillas are tastier
than machine-made ones,
338
00:19:00,889 --> 00:19:04,476
because the machine squeezes out
all the oil so they dry out.
339
00:19:09,439 --> 00:19:11,150
Oh, no! [laughs]
340
00:19:11,483 --> 00:19:13,735
[laughing] I'm so bad at this!
341
00:19:21,410 --> 00:19:22,494
Can we taste one?
342
00:19:22,911 --> 00:19:24,913
-I like them golden.
-Ha!
343
00:19:24,997 --> 00:19:25,831
[laughs]
344
00:19:26,290 --> 00:19:27,416
What's in the salsa?
345
00:19:28,584 --> 00:19:30,169
[Margarita] Salt, orange.
346
00:19:30,919 --> 00:19:32,546
-[Samin] Sour orange?
-Yes.
347
00:19:32,629 --> 00:19:34,464
Uh-uh. And habanero?
348
00:19:34,548 --> 00:19:35,507
Okay.
349
00:19:37,426 --> 00:19:38,510
Thank you.
350
00:19:43,891 --> 00:19:44,975
So spicy!
351
00:19:45,058 --> 00:19:46,351
[both laugh]
352
00:19:47,186 --> 00:19:48,270
Hmm.
353
00:19:52,733 --> 00:19:55,569
[Samin] Acidity is the product
of organic compounds
354
00:19:55,652 --> 00:19:57,362
found naturally in foods.
355
00:19:58,197 --> 00:20:01,033
They're responsible for making things
taste sour.
356
00:20:01,950 --> 00:20:05,662
The level of acidity is measured
on something called a pH scale.
357
00:20:08,290 --> 00:20:09,583
1 is the most acidic.
358
00:20:10,417 --> 00:20:11,585
7 is neutral.
359
00:20:12,878 --> 00:20:16,131
And 14 is alkaline,
the opposite of acidic.
360
00:20:16,715 --> 00:20:18,091
For a little perspective,
361
00:20:18,634 --> 00:20:20,677
lemons have a pH of 2.4,
362
00:20:21,178 --> 00:20:24,765
while a Valencia orange
registers closer to 4.
363
00:20:25,098 --> 00:20:27,184
And kale, which is slightly alkaline,
364
00:20:27,935 --> 00:20:30,187
can have a pH of 7.2.
365
00:20:30,646 --> 00:20:34,358
But technically,
anything with a pH below 7 is acidic.
366
00:20:34,900 --> 00:20:37,194
And that opens up a whole variety
367
00:20:37,277 --> 00:20:39,821
of unexpectedly tart ingredients.
368
00:20:40,739 --> 00:20:41,615
Coffee,
369
00:20:42,366 --> 00:20:43,242
chocolate,
370
00:20:43,951 --> 00:20:48,997
even bananas are all sources of acid
that can be used to balance a dish.
371
00:20:50,040 --> 00:20:52,042
One surprisingly sour ingredient
372
00:20:52,125 --> 00:20:55,504
more often associated
with sweetness is honey.
373
00:20:55,587 --> 00:20:56,630
[bell dings]
374
00:20:59,716 --> 00:21:01,843
[bike engine thrumming]
375
00:21:05,472 --> 00:21:07,474
[birds chirping]
376
00:21:07,891 --> 00:21:09,559
This is tajonal honey.
377
00:21:10,435 --> 00:21:11,270
Okay.
378
00:21:11,979 --> 00:21:13,397
-Can I taste?
-Of course.
379
00:21:14,231 --> 00:21:16,233
You can grab it. It's just wax.
380
00:21:16,483 --> 00:21:18,986
-Oh, it's just wax.
-Just chew it, don't swallow it.
381
00:21:19,069 --> 00:21:19,945
Okay.
382
00:21:21,655 --> 00:21:22,489
Hmm.
383
00:21:24,950 --> 00:21:25,867
Very tasty.
384
00:21:26,326 --> 00:21:27,160
Yes.
385
00:21:27,703 --> 00:21:29,663
[Samin] This honey is slightly acidic.
386
00:21:30,038 --> 00:21:34,209
It comes from the European honey bee
and it's available all over the world.
387
00:21:36,920 --> 00:21:39,047
Honey is a specialty here in the Yucatán.
388
00:21:40,007 --> 00:21:42,676
The Maya people have been cultivating bees
389
00:21:42,759 --> 00:21:45,721
and harvesting their honey
for thousands of years.
390
00:21:46,596 --> 00:21:51,018
There's an especially acidic type
that's indigenous to this region.
391
00:21:51,101 --> 00:21:53,395
[bees buzzing]
392
00:21:59,401 --> 00:22:03,196
Hi! Welcome to Tixcacaltuyub.
393
00:22:03,280 --> 00:22:05,198
"Tixcacaltuyub."
394
00:22:05,657 --> 00:22:06,908
-Close enough.
-Okay!
395
00:22:06,992 --> 00:22:08,076
Close enough.
396
00:22:08,785 --> 00:22:11,955
This is Doña Pascuala and Don Carlos,
our hosts.
397
00:22:12,331 --> 00:22:14,583
They were both born and raised here.
398
00:22:14,916 --> 00:22:18,337
We're here to introduce you
to our meliponario hives.
399
00:22:18,420 --> 00:22:19,921
-"Meliponario"?
-Yes.
400
00:22:20,172 --> 00:22:22,591
Where did you learn the melipona culture?
401
00:22:22,883 --> 00:22:25,052
It dates back to our ancestors.
402
00:22:29,348 --> 00:22:33,226
[Pascuala] In the old times, our ancestors
would get honey from these bees.
403
00:22:34,353 --> 00:22:37,397
[Rodrigo] A very tight bond was born
404
00:22:37,731 --> 00:22:39,858
between the Mayas and the bees.
405
00:22:40,317 --> 00:22:42,486
Meliponas are very friendly.
406
00:22:42,778 --> 00:22:45,113
They do have a stinger,
but they can't use it to sting.
407
00:22:46,198 --> 00:22:49,284
[Carlos] The women
would work the hives without wearing veils
408
00:22:49,368 --> 00:22:51,703
or any protection
for their beekeeping activities.
409
00:22:51,787 --> 00:22:54,373
The honey they yielded would be used
for medical purposes.
410
00:22:55,040 --> 00:22:59,961
It would be given to women
who just gave birth.
411
00:23:00,504 --> 00:23:02,672
To them,
it was the best vitamin they could get.
412
00:23:03,465 --> 00:23:06,968
[Rodrigo] The quality of this honey
surpasses all other honeys.
413
00:23:09,221 --> 00:23:12,140
Our ancestors introduced
harvesting techniques
414
00:23:12,224 --> 00:23:13,850
that are deeply set in our culture.
415
00:23:19,606 --> 00:23:23,985
[Pascuala] We all work together.
We harvest as a group.
416
00:23:24,861 --> 00:23:27,697
[Carlos] We have a schedule in place
417
00:23:27,781 --> 00:23:29,908
for everyone to come
and take care of the bees.
418
00:23:30,617 --> 00:23:36,706
We clean. We give them water.
We watch over them.
419
00:23:36,790 --> 00:23:38,708
It's like they're the boss
and we're the workers.
420
00:23:38,875 --> 00:23:41,378
-We serve them.
-[Samin laughs]
421
00:23:42,754 --> 00:23:46,383
This yellowish thing you see here,
422
00:23:46,466 --> 00:23:47,342
that's the pollen.
423
00:23:47,426 --> 00:23:49,594
[Samin] Pollen. This one's pretty amazing.
424
00:23:49,678 --> 00:23:51,721
[Carlos] That attracts a number of vermin.
425
00:23:52,055 --> 00:23:53,849
In these tiny jars,
426
00:23:54,641 --> 00:23:56,184
we put apple vinegar.
427
00:23:56,268 --> 00:23:59,438
[Samin] I do the same in my kitchen
to catch the fruit flies. [laughs]
428
00:23:59,688 --> 00:24:01,606
The meliponas can't sting,
429
00:24:01,690 --> 00:24:05,444
so the Maya developed mechanisms
to help them defend themselves.
430
00:24:05,944 --> 00:24:09,406
[Pascuala] This canal was built here
to stop ants from crawling in.
431
00:24:09,489 --> 00:24:11,992
Otherwise, they will kill the bees.
432
00:24:12,075 --> 00:24:13,201
[Samin] It's so clever.
433
00:24:13,410 --> 00:24:16,037
There are other ways to protect them.
For instance, with plants.
434
00:24:16,621 --> 00:24:18,498
They are used in a more spiritual sense
435
00:24:18,582 --> 00:24:21,251
to prevent negative vibes
or negative energies
436
00:24:21,334 --> 00:24:23,628
from getting into the hives.
437
00:24:23,837 --> 00:24:25,547
Bees are very sensitive.
438
00:24:26,840 --> 00:24:28,216
[Samin] That is so beautiful.
439
00:24:29,384 --> 00:24:31,720
Carefully, we open the box again.
440
00:24:32,804 --> 00:24:36,850
These are the bits of honey
that we're able to harvest now.
441
00:24:37,684 --> 00:24:43,648
We can extract the honey with the help
of this tiny syringe.
442
00:24:54,659 --> 00:24:56,703
-[Rodrigo] It's extremely white.
-[Andrea] Yes.
443
00:24:56,786 --> 00:24:57,787
[Samin] That's amazing.
444
00:24:58,622 --> 00:25:00,582
What is the average yield for these hives?
445
00:25:00,665 --> 00:25:02,459
A liter, or even less, per year.
446
00:25:02,542 --> 00:25:04,085
And compared to regular honey?
447
00:25:04,169 --> 00:25:07,506
-Thirty to 40 kilos of honey per year.
-[Samin] Wow.
448
00:25:09,549 --> 00:25:13,595
Try to submerge this part
so that it doesn't suck in air.
449
00:25:13,678 --> 00:25:15,430
So that you bring out only honey.
450
00:25:15,514 --> 00:25:16,431
Got it.
451
00:25:17,849 --> 00:25:19,267
-Like this?
-That's it.
452
00:25:19,809 --> 00:25:22,437
-[Samin] These bees are so gentle.
-They don't even mind that--
453
00:25:22,521 --> 00:25:24,064
No, we're just friends.
454
00:25:30,070 --> 00:25:32,447
-I've never seen such clear honey.
-[Rodrigo] Yeah.
455
00:25:32,531 --> 00:25:35,867
Is the color dictated
by something in particular?
456
00:25:36,117 --> 00:25:39,621
It just depends on the flora.
It depends on the nectar they get.
457
00:25:39,955 --> 00:25:41,957
[Andrea] Does the color
change the flavor, too?
458
00:25:42,040 --> 00:25:44,876
[Rodrigo] Yeah.
It depends on the flowers, the season.
459
00:25:45,252 --> 00:25:47,087
The environmental conditions.
460
00:25:56,555 --> 00:26:01,393
Here are different varieties of honey
of different species of meliponas.
461
00:26:02,018 --> 00:26:03,436
This is the first one.
462
00:26:03,687 --> 00:26:06,106
It's called Melipona Yucatanica.
463
00:26:06,606 --> 00:26:08,400
You can check how acidity--
464
00:26:08,483 --> 00:26:09,943
Acidity, yes. Yes.
465
00:26:11,444 --> 00:26:13,029
The first thing you notice,
466
00:26:13,113 --> 00:26:15,699
it's so much more liquidy
than other honey.
467
00:26:18,076 --> 00:26:19,077
How is it?
468
00:26:19,160 --> 00:26:20,662
-It's so sweet.
-Yeah.
469
00:26:20,745 --> 00:26:24,291
But it has a really distinct floral taste
470
00:26:24,374 --> 00:26:26,459
that I've never experienced
in a honey before.
471
00:26:26,668 --> 00:26:29,296
It also, at the end of it,
it has a little tang.
472
00:26:29,379 --> 00:26:30,839
-[laughs]
-Mm-hmm.
473
00:26:31,590 --> 00:26:34,509
This is called Scaptotrigona Pectoralis.
474
00:26:34,926 --> 00:26:37,679
This honey is from big trees.
475
00:26:39,514 --> 00:26:40,348
Wow.
476
00:26:40,807 --> 00:26:43,768
This one's not only sour,
it has another taste, too.
477
00:26:43,852 --> 00:26:45,395
-[Andrea] Like, buttery.
-Yeah.
478
00:26:45,770 --> 00:26:46,813
This is incredible.
479
00:26:47,147 --> 00:26:49,899
You grow up your whole life
thinking honey is one thing,
480
00:26:50,108 --> 00:26:52,861
but there's actually so much more to it.
481
00:26:53,862 --> 00:26:55,405
-You want?
-Okay. Yes, please.
482
00:26:55,739 --> 00:26:58,742
This one is Cephalotrigona Sexmeniae.
483
00:26:58,825 --> 00:27:00,076
The color is very similar.
484
00:27:02,412 --> 00:27:04,247
Oh, my goodness. Oh, my gosh!
485
00:27:04,331 --> 00:27:05,582
[laughter]
486
00:27:05,665 --> 00:27:07,292
I was not expecting that!
487
00:27:08,376 --> 00:27:09,544
Oh, my gosh!
488
00:27:09,628 --> 00:27:11,838
It's hard to believe
there's not a lemon in there.
489
00:27:12,213 --> 00:27:14,215
It's almost like honey lemonade
or something.
490
00:27:14,299 --> 00:27:15,717
It's so acidic.
491
00:27:16,551 --> 00:27:18,094
I've never tasted honey like this.
492
00:27:18,178 --> 00:27:20,013
[buzzing]
493
00:27:21,389 --> 00:27:24,559
[Samin] Not all cuisines
share the same affinity for acid.
494
00:27:25,143 --> 00:27:29,397
I realized this in college when I went
to my very first Thanksgiving dinner.
495
00:27:33,610 --> 00:27:35,654
I loved the turkey and stuffing.
496
00:27:36,446 --> 00:27:38,406
But there was hardly anything acidic
497
00:27:38,490 --> 00:27:40,784
to cut through the richness
of all the food.
498
00:27:41,284 --> 00:27:44,537
So I kept spooning cranberry sauce
over everything.
499
00:27:45,330 --> 00:27:49,250
That experience was a great lesson
in the importance of working acid
500
00:27:49,334 --> 00:27:51,127
into every part of a meal.
501
00:27:52,337 --> 00:27:55,632
[relaxed Mexican music playing]
502
00:27:56,466 --> 00:27:58,468
[indistinct chatter]
503
00:28:03,014 --> 00:28:04,724
LIMES $15.99/KILO
WILLING TO BARGAIN
504
00:28:21,616 --> 00:28:23,159
[laughs] Excuse me.
505
00:28:25,537 --> 00:28:27,330
[Regina] Yes. Further down.
506
00:28:30,250 --> 00:28:32,335
How are you? Can we get one package?
507
00:28:34,546 --> 00:28:37,257
The one that goes for $15.
For six kilograms of fish.
508
00:28:37,340 --> 00:28:39,217
We're making tikin xic.
509
00:28:39,300 --> 00:28:42,095
All right, thank you so much.
See you, Leo.
510
00:28:44,097 --> 00:28:45,682
This is the recado section.
511
00:28:46,099 --> 00:28:48,476
You can find a bunch of spices.
512
00:28:52,897 --> 00:28:55,567
I think we're gonna do a mix
of the saladette and these.
513
00:28:55,650 --> 00:28:57,986
Because we're putting it in
with the fish and banana leaves?
514
00:28:58,278 --> 00:29:01,156
We do want these because these
have less water than these,
515
00:29:01,239 --> 00:29:03,658
but the flavor of these,
and because these are in season,
516
00:29:03,742 --> 00:29:06,161
-we can't just go past--
-Yeah. We have to get them.
517
00:29:06,244 --> 00:29:08,538
Yeah, we have to get them.
I mean, they're just special,
518
00:29:08,621 --> 00:29:11,791
because nobody else in the market
has this quality of tomatoes.
519
00:29:12,292 --> 00:29:15,044
I think we will get a mix of both kinds,
so that we can have
520
00:29:15,128 --> 00:29:17,756
tartness, sweetness, and a bit more juice.
521
00:29:17,839 --> 00:29:19,382
That way the salsa turns out great.
522
00:29:19,674 --> 00:29:21,760
-How much will it be?
-Thirty pesos.
523
00:29:23,636 --> 00:29:25,805
-Thank you. Till next time.
-Thanks a lot!
524
00:29:28,516 --> 00:29:30,894
So we're going to go meet Doña Chuli
right now.
525
00:29:30,977 --> 00:29:32,312
-Doña Chuli.
-Yes.
526
00:29:32,395 --> 00:29:35,940
She's one of the few people that have
like this really good chocolate.
527
00:29:36,941 --> 00:29:39,319
The lady gets the cocoa
from here in Yucatán
528
00:29:39,402 --> 00:29:42,864
and toasts it and then just grinds it
to do the cocoa powder.
529
00:29:43,156 --> 00:29:45,200
[Samin] Chocolate is
an indigenous ingredient here.
530
00:29:45,283 --> 00:29:48,036
-Yes.
-And what is it used for in the cuisine?
531
00:29:48,119 --> 00:29:49,996
Because of its sour flavor,
532
00:29:50,079 --> 00:29:53,833
you can do like savory foods
or can sweeten up to your taste,
533
00:29:53,917 --> 00:29:56,419
or you can actually use it to, like,
make a sauce out of it.
534
00:29:56,503 --> 00:29:57,587
This is a good chocolate.
535
00:29:57,670 --> 00:29:59,964
You can see, like, her fingerprints on it.
536
00:30:00,048 --> 00:30:01,591
-How much would that be?
-That's 25.
537
00:30:01,674 --> 00:30:03,343
Twenty-five pesos.
538
00:30:03,426 --> 00:30:04,636
Here you go. Thank you.
539
00:30:04,719 --> 00:30:06,012
Thank you, ma'am.
540
00:30:06,095 --> 00:30:08,306
All right, Mrs. Chuli, thank you so much.
541
00:30:15,855 --> 00:30:18,066
[brakes screeching]
542
00:30:25,949 --> 00:30:28,284
[Regina] So we do want
a nice julienne of the tomato.
543
00:30:28,827 --> 00:30:30,537
And yeah, for the onions too.
544
00:30:32,872 --> 00:30:35,416
We're gonna use two different types
of tomatoes.
545
00:30:35,500 --> 00:30:37,544
-[Samin] This one's a little more acidic?
-Yes.
546
00:30:37,627 --> 00:30:38,753
[Samin] Beautiful.
547
00:30:39,629 --> 00:30:42,006
-You studied cooking in France, right?
-Yes.
548
00:30:42,090 --> 00:30:44,509
[Samin] So was it a shock
to your system to go there
549
00:30:44,592 --> 00:30:46,719
and see all the different traditions
in the kitchen?
550
00:30:46,803 --> 00:30:50,265
Definitely, because here at home,
you cut it large or small.
551
00:30:50,598 --> 00:30:53,184
There is not really a name
for each technique.
552
00:30:53,268 --> 00:30:55,436
It's like, that's irrelevant, you know?
553
00:30:55,520 --> 00:30:57,647
And when I went to cooking school,
it was like,
554
00:30:57,730 --> 00:31:02,360
"No, this is too thick" or "too thin"
or "it should be longer" or "shorter."
555
00:31:03,152 --> 00:31:06,739
So how do you reconcile the two
sort of forces in your life?
556
00:31:06,990 --> 00:31:09,033
Well, I think that at the end of the day,
557
00:31:09,117 --> 00:31:12,954
the French have created techniques
where everything has a real reason.
558
00:31:13,037 --> 00:31:15,373
So it was really interesting
to understand,
559
00:31:15,456 --> 00:31:18,001
like, "Oh, you should
cut the vegetables this way
560
00:31:18,084 --> 00:31:19,919
because it'll have a better result."
561
00:31:20,003 --> 00:31:22,714
But, I mean,
it doesn't make it better or worse.
562
00:31:22,797 --> 00:31:25,633
And obviously, like,
when I see my mom cooking, it's not like,
563
00:31:25,717 --> 00:31:28,428
"You're gonna go to kitchen hell
because you didn't cut it right."
564
00:31:28,511 --> 00:31:29,512
[laughs]
565
00:31:35,226 --> 00:31:37,312
Are we going to make the recado
for the fish?
566
00:31:37,395 --> 00:31:40,648
Yes. So, we're gonna use a recado rojo,
567
00:31:40,732 --> 00:31:44,235
which is made with
the annatto achiote seeds.
568
00:31:46,446 --> 00:31:47,530
-It's really sour.
-Yes.
569
00:31:47,614 --> 00:31:49,240
-What makes it sour?
-The seeds.
570
00:31:49,324 --> 00:31:51,284
And when we marinate the fish with it,
571
00:31:51,367 --> 00:31:53,912
it's gonna get this
really bright red color.
572
00:31:53,995 --> 00:31:54,954
-I'm so excited.
-Okay.
573
00:31:56,706 --> 00:31:58,833
We're gonna add some roasted garlic.
574
00:31:59,167 --> 00:32:01,294
It has a sweet kick to it.
575
00:32:01,711 --> 00:32:04,672
So when you mix it with
the bitter orange and achiote paste,
576
00:32:04,797 --> 00:32:06,466
it'll just be perfect.
577
00:32:10,303 --> 00:32:11,471
So try it now.
578
00:32:14,223 --> 00:32:16,643
-Oh, wow, it's a lot less sour.
-Mm-hmm.
579
00:32:16,726 --> 00:32:18,853
And now it's hitting all of these
different notes.
580
00:32:18,937 --> 00:32:21,105
When you have an acid flavor,
581
00:32:21,314 --> 00:32:23,650
you have like an explosion in your mouth,
582
00:32:23,733 --> 00:32:26,611
but when you put salt,
it compensates the flavors
583
00:32:26,694 --> 00:32:29,530
so you have enough, like, balance
584
00:32:29,614 --> 00:32:31,741
to acknowledge each ingredient.
585
00:32:32,492 --> 00:32:35,119
Would you want to mix and just add this?
586
00:32:37,288 --> 00:32:38,915
-That's perfect.
-[Samin] Great.
587
00:32:41,042 --> 00:32:41,918
Wow.
588
00:32:42,418 --> 00:32:45,672
[Regina] This is robalo,
the cousin of the sea bass.
589
00:32:51,344 --> 00:32:53,471
-[Samin] We're gonna char the vegetables?
-Yes.
590
00:32:53,930 --> 00:32:55,765
It's really important to char them
a little bit
591
00:32:55,848 --> 00:32:58,017
in order to intensify all the flavors.
592
00:32:59,602 --> 00:33:01,854
[Samin] There's so many subtle
and wonderful ways
593
00:33:01,938 --> 00:33:04,232
that you're building acid into this dish.
594
00:33:04,565 --> 00:33:06,484
The achiote, to begin with.
595
00:33:06,734 --> 00:33:09,112
The naranja agria in the recado.
596
00:33:09,696 --> 00:33:12,365
These beautiful tomatoes,
which are such a great source of acid.
597
00:33:12,907 --> 00:33:14,826
All of the charring that you're doing.
598
00:33:15,535 --> 00:33:17,829
So let's just put the veggies on top.
599
00:33:18,413 --> 00:33:19,622
It's all about the flavor,
600
00:33:19,706 --> 00:33:21,958
so just make sure that in each bite,
we get--
601
00:33:22,041 --> 00:33:23,167
[Samin] A little bit of each.
602
00:33:24,669 --> 00:33:27,463
So these peppers,
I think they're pretty mild.
603
00:33:27,588 --> 00:33:29,382
-This one doesn't smell too spicy.
-No.
604
00:33:29,465 --> 00:33:30,508
We can try it.
605
00:33:30,800 --> 00:33:31,718
Let's see.
606
00:33:34,429 --> 00:33:35,805
Mine is a little bit.
607
00:33:35,888 --> 00:33:38,599
[both laugh]
608
00:33:40,143 --> 00:33:41,352
[Samin] This is so gorgeous.
609
00:33:41,436 --> 00:33:43,813
I'm having a little heart attack
right now. [laughs]
610
00:33:43,896 --> 00:33:45,690
-[Regina] You have to cover it.
-Okay.
611
00:33:46,315 --> 00:33:48,443
[Regina] The banana leaves
give so much flavor.
612
00:33:49,360 --> 00:33:52,280
It gives like this smokiness
and it's just so beautiful.
613
00:33:52,363 --> 00:33:53,239
[Samin] I agree.
614
00:34:01,873 --> 00:34:02,999
[birds chirping]
615
00:34:07,503 --> 00:34:09,797
[Regina] Today we're gonna do
a twist on the pavlova,
616
00:34:09,881 --> 00:34:11,549
which is one of my favorite desserts
617
00:34:11,632 --> 00:34:15,094
because you can complement it
with any fruit in season.
618
00:34:15,428 --> 00:34:18,473
So we're gonna be using
these very special meringues
619
00:34:18,806 --> 00:34:20,975
and you can see they are
very perfect meringues.
620
00:34:21,059 --> 00:34:22,268
They're so beautiful.
621
00:34:22,351 --> 00:34:24,479
And I love it because
when you open it like that,
622
00:34:24,562 --> 00:34:27,273
-you can see that it's super fluffy.
-Yeah.
623
00:34:27,356 --> 00:34:28,691
I want one too.
624
00:34:32,111 --> 00:34:34,572
-Hmm.
-But the shell of it is super crispy.
625
00:34:34,655 --> 00:34:35,865
-Mm-hmm.
-Can you see?
626
00:34:35,948 --> 00:34:36,783
[thudding]
627
00:34:36,866 --> 00:34:38,367
-That's extraordinary.
-Yeah.
628
00:34:38,451 --> 00:34:41,871
So we'll be adding some grapefruit,
some mandarin,
629
00:34:42,371 --> 00:34:43,873
and we'll cut up some lemon.
630
00:34:44,248 --> 00:34:46,250
[Samin] The pavlova
is such a brilliant dessert
631
00:34:46,334 --> 00:34:48,544
for showcasing
all of these different acids.
632
00:34:48,628 --> 00:34:50,838
'Cause the meringues are so sweet
633
00:34:50,922 --> 00:34:54,258
that you need to put all of these
different tropical fruits on there
634
00:34:54,342 --> 00:34:56,260
that are full of beautiful acidity
635
00:34:56,344 --> 00:34:59,180
to balance that crazy marshmellowiness.
636
00:34:59,263 --> 00:35:00,306
-Yes!
-Right?
637
00:35:03,309 --> 00:35:05,853
[Samin] People think,
"Oh, an orange is an orange," right?
638
00:35:05,937 --> 00:35:07,188
The recipe says one orange,
639
00:35:07,271 --> 00:35:09,315
so I'm gonna put one orange or one lemon,
640
00:35:09,398 --> 00:35:11,275
and then they never taste it again.
641
00:35:11,359 --> 00:35:14,320
But the thing is,
even the same orange tomorrow
642
00:35:14,403 --> 00:35:17,115
will taste different
because the sugars inside are changing.
643
00:35:17,198 --> 00:35:18,574
And even in a citrus grove,
644
00:35:18,658 --> 00:35:21,536
the fruit trees
on one and another end of the grove
645
00:35:21,619 --> 00:35:22,912
will taste totally different.
646
00:35:22,995 --> 00:35:26,290
The only way to know that it tastes right
is to taste it.
647
00:35:26,374 --> 00:35:28,209
-[Regina] Definitely.
-Yeah. [laughs]
648
00:35:28,417 --> 00:35:30,795
[birds tweeting, calling]
649
00:35:37,718 --> 00:35:39,637
[Samin] Then you drizzle it
with sweetened cream?
650
00:35:39,720 --> 00:35:41,097
[Regina] Mm-hmm. [chuckles]
651
00:35:43,224 --> 00:35:44,225
[Samin] Gorgeous.
652
00:35:53,234 --> 00:35:55,153
-Lime zest. Lima.
-Uh-hmm.
653
00:35:55,236 --> 00:35:56,946
[scraping]
654
00:35:57,029 --> 00:35:57,864
[Samin] Chocolate.
655
00:36:14,213 --> 00:36:17,175
We'll just top it off with a little bit
of the melipona honey
656
00:36:17,258 --> 00:36:20,303
since it's really, really like exotic
and expensive.
657
00:36:20,386 --> 00:36:21,679
-It's really precious.
-Yeah.
658
00:36:21,762 --> 00:36:24,932
This honey has, like,
a really citrus kick to it.
659
00:36:25,725 --> 00:36:28,019
It really just ties everything together.
660
00:36:31,105 --> 00:36:34,734
That acid gives us like the beautiful
bit of, like, tang
661
00:36:34,817 --> 00:36:37,028
-that makes eating something so good.
-Yes.
662
00:36:39,989 --> 00:36:42,033
[upbeat Mexican music playing]
663
00:36:44,744 --> 00:36:46,412
[indistinct dialogue]
664
00:36:46,495 --> 00:36:48,247
CELEBRATION
665
00:36:59,300 --> 00:37:01,135
-[Regina, in Spanish] Cheers!
-[all] Cheers!
666
00:37:01,385 --> 00:37:03,095
[Samin] To Grandma!
667
00:37:03,179 --> 00:37:04,347
[laughter]
668
00:37:05,056 --> 00:37:06,974
Thank you so much for having me.
669
00:37:07,058 --> 00:37:08,017
[smacks]
670
00:37:10,311 --> 00:37:12,063
Soup's here!
671
00:37:13,022 --> 00:37:15,524
[laughter, applause]
672
00:37:22,156 --> 00:37:24,325
If you want more lime, you can have more.
673
00:37:32,041 --> 00:37:34,460
-Is it better now?
-Yes, of course!
674
00:37:34,543 --> 00:37:36,545
[Samin laughs]
675
00:37:38,214 --> 00:37:41,968
[cheering, applause]
676
00:37:43,678 --> 00:37:46,097
[Samin] Wow. Oh, it's so beautiful.
677
00:37:51,018 --> 00:37:53,479
Taste it first, because there are
serrano chilies in there.
678
00:37:57,900 --> 00:38:00,027
[Regina's mom] Do you know
how to tell a person
679
00:38:00,111 --> 00:38:01,529
that knows how to eat tacos and not?
680
00:38:01,612 --> 00:38:03,114
-They used to say--
-[Samin] Teach me.
681
00:38:03,197 --> 00:38:05,574
-You bow to the taco.
-[Samin] Oh, you bow to the taco!
682
00:38:06,701 --> 00:38:09,704
-Okay, taco stays, my head bends.
-Exactly.
683
00:38:11,330 --> 00:38:12,164
That's it.
684
00:38:14,125 --> 00:38:15,793
It's so delicious, Regina.
685
00:38:17,211 --> 00:38:19,088
[chatter, laughter]
686
00:38:19,547 --> 00:38:21,716
-So if I eat them with the--
-Dessert!
687
00:38:21,799 --> 00:38:23,467
My whole mouth. Yeah.
688
00:38:24,427 --> 00:38:26,429
Oh, beautiful!
689
00:38:33,853 --> 00:38:35,313
[woman] It's so good.
690
00:38:43,612 --> 00:38:45,156
-[pop]
-Oh, that's--
691
00:38:45,239 --> 00:38:48,284
-What?
-[laughter]
51666
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