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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:09,009 --> 00:00:12,554 [Samin Nosrat] Acid. It's the pucker in a lemon, 2 00:00:13,263 --> 00:00:15,223 the sour in sour cream, 3 00:00:16,141 --> 00:00:17,851 the tart in cranberry sauce. 4 00:00:18,852 --> 00:00:21,187 It literally makes mouths water. 5 00:00:22,981 --> 00:00:26,276 Acid brightens food and creates contrast. 6 00:00:27,444 --> 00:00:28,445 Most importantly, 7 00:00:28,987 --> 00:00:34,367 acid does the absolutely necessary job of balancing flavors, 8 00:00:35,201 --> 00:00:39,205 which makes it indispensable to cooking delicious food. 9 00:00:43,626 --> 00:00:45,628 [introduction music playing] 10 00:00:53,845 --> 00:00:55,847 [birds chirping] 11 00:00:56,723 --> 00:01:01,227 My mother raised me on the sour foods she grew up eating in Iran. 12 00:01:01,936 --> 00:01:04,939 The flavors of lime, pomegranate, and yogurt 13 00:01:05,023 --> 00:01:06,191 shaped to my palate. 14 00:01:07,942 --> 00:01:12,030 So from a young age, I learned to appreciate the beauty of acidity. 15 00:01:13,323 --> 00:01:16,993 And that's why I've always been so fascinated with Mexican food, 16 00:01:17,994 --> 00:01:20,413 especially the cuisine from the Yucatán. 17 00:01:21,372 --> 00:01:23,583 Ceviche, sopa de lima, 18 00:01:24,000 --> 00:01:25,168 cochinita pibil, 19 00:01:25,627 --> 00:01:28,546 all share many of the tart flavors I grew up eating. 20 00:01:29,339 --> 00:01:33,176 This makes Mexico the perfect place to explore the element 21 00:01:33,259 --> 00:01:35,637 that adds dimension to every dish. 22 00:01:53,947 --> 00:01:56,741 [relaxed Mexican music playing] 23 00:02:26,521 --> 00:02:29,315 -[Conchi] These are mandarins. -[Samin] Mandarinas? 24 00:02:30,358 --> 00:02:32,026 -Pineapple. -Pineapple. 25 00:02:32,110 --> 00:02:34,154 [Conchi] Citrus fruits are very popular here. 26 00:02:34,863 --> 00:02:37,407 [Samin] The Yucatán is the citrus belt of Mexico, 27 00:02:37,949 --> 00:02:42,412 where cooks expertly work sour ingredients into everything they make. 28 00:02:47,709 --> 00:02:49,836 -[Samin] And what's this? -[Conchi] Maracuyá. 29 00:02:49,919 --> 00:02:51,379 -Oh, it's passion fruit. -Yes. 30 00:02:51,462 --> 00:02:53,464 [Conchi] It's an acidic fruit. 31 00:02:53,673 --> 00:02:55,216 [Samin] Oh, my God, so beautiful. 32 00:02:55,383 --> 00:02:57,177 -Salt? -[Conchi] Yes, and chili. 33 00:02:57,260 --> 00:02:58,261 Okay. 34 00:03:00,263 --> 00:03:01,347 Salud. 35 00:03:05,602 --> 00:03:07,020 Wow! [laughs] 36 00:03:07,103 --> 00:03:08,646 -It's very sour! -It's very good. 37 00:03:08,730 --> 00:03:12,192 The salt tames the acidity and the sourness. 38 00:03:12,442 --> 00:03:13,985 But the chili-- 39 00:03:14,068 --> 00:03:16,279 -It enhances the flavor. -It does. 40 00:03:16,487 --> 00:03:17,488 Thank you! 41 00:03:18,990 --> 00:03:21,117 [Samin] Are those sour oranges? 42 00:03:22,076 --> 00:03:24,662 No. These are sweet lemons. 43 00:03:24,954 --> 00:03:25,788 [Samin] Sweet. 44 00:03:26,039 --> 00:03:27,165 [vendor] Very, very sweet. 45 00:03:27,373 --> 00:03:28,541 It's a very pleasant smell. 46 00:03:31,252 --> 00:03:32,462 It's so sweet! 47 00:03:32,670 --> 00:03:34,422 I need a little acid. 48 00:03:34,797 --> 00:03:35,673 Try this. 49 00:03:37,008 --> 00:03:38,301 Gooseberries. 50 00:03:40,261 --> 00:03:42,138 -[vendor] They are sour. -Okay. 51 00:03:42,222 --> 00:03:43,640 [all laugh] 52 00:03:44,057 --> 00:03:45,642 A good combination for her. 53 00:03:47,227 --> 00:03:50,021 -[Conchi] Let's go look for sour oranges. -[Samin] Sour oranges. 54 00:03:50,313 --> 00:03:53,066 [Conchi] The sour orange has a multitude of uses. 55 00:03:54,442 --> 00:03:56,736 Here. This is the sour orange. 56 00:03:57,654 --> 00:04:01,574 Sour orange is basic to food seasoning here. 57 00:04:01,658 --> 00:04:02,992 How do you use it? 58 00:04:03,368 --> 00:04:06,621 To season meat, such as steak, 59 00:04:06,829 --> 00:04:09,916 to marinate turkey, 60 00:04:09,999 --> 00:04:11,459 to marinate chicken. 61 00:04:11,542 --> 00:04:12,794 Sour oranges all the time? 62 00:04:12,877 --> 00:04:14,963 Always. We never use vinegar. 63 00:04:15,046 --> 00:04:17,257 No vinegar. It doesn't go in your dishes? 64 00:04:17,340 --> 00:04:19,801 No. Just sour orange and lime. 65 00:04:19,884 --> 00:04:21,386 -And lime? -Yes. 66 00:04:21,970 --> 00:04:25,598 [Samin] Sour oranges are the defining acidic ingredient here, 67 00:04:26,057 --> 00:04:29,644 used in salsas, marinades, and even in cooked dishes. 68 00:04:30,228 --> 00:04:31,896 Like the name suggests, 69 00:04:31,980 --> 00:04:35,400 they're floral like oranges, but tart like lemons. 70 00:04:35,733 --> 00:04:39,279 In the north of Iran, we also have the naranja agria. 71 00:04:39,821 --> 00:04:43,825 And so the flavor of citrus is very much in my blood also. 72 00:04:43,908 --> 00:04:47,078 My mom used to sit in lemon trees and lime trees 73 00:04:47,161 --> 00:04:49,038 and snack on limes after school. 74 00:04:49,122 --> 00:04:51,833 So this is a taste also very familiar to me. 75 00:04:51,916 --> 00:04:54,585 [Conchi] Very familiar, one you're well acquainted with. 76 00:04:55,545 --> 00:04:59,966 [Samin] But the list of acidic ingredients extends far beyond citrus and vinegar. 77 00:05:00,216 --> 00:05:01,801 Thank you, ma'am. 78 00:05:01,884 --> 00:05:04,262 Anything fermented is also acidic. 79 00:05:04,846 --> 00:05:06,180 That includes cheese, 80 00:05:06,639 --> 00:05:08,599 pickles, and beer. 81 00:05:09,642 --> 00:05:12,395 Most of us cook with acid without even realizing it. 82 00:05:13,688 --> 00:05:15,940 Think of beef stew cooked in red wine. 83 00:05:16,649 --> 00:05:18,609 Or meatballs simmered in tomato sauce. 84 00:05:19,152 --> 00:05:20,820 When used as a cooking medium, 85 00:05:20,903 --> 00:05:22,655 acidic ingredients mellow, 86 00:05:23,114 --> 00:05:26,075 becoming subtle but essential flavors in a dish. 87 00:05:26,409 --> 00:05:29,037 While acting as a counterpoint to salty, 88 00:05:29,662 --> 00:05:30,538 fatty, 89 00:05:30,955 --> 00:05:31,831 sweet, 90 00:05:32,540 --> 00:05:33,791 and starchy foods. 91 00:05:39,714 --> 00:05:42,633 [Samin, in Spanish] We're going to make turkey in escabeche 92 00:05:43,051 --> 00:05:45,970 with lots of sour orange juice. 93 00:05:56,147 --> 00:05:57,398 [bell rings] 94 00:06:00,485 --> 00:06:02,612 -To the kitchen? -Let's go. 95 00:06:04,697 --> 00:06:08,326 Escabeche is a way of cooking that originated in Persia, 96 00:06:08,409 --> 00:06:09,911 where my family is from, 97 00:06:09,994 --> 00:06:12,205 and came to Mexico with the Spanish. 98 00:06:12,789 --> 00:06:15,208 It means to pickle or cook in acid. 99 00:06:15,917 --> 00:06:19,003 [Conchi] Two limes for bathing the turkey. 100 00:06:19,087 --> 00:06:21,297 The limes make it taste better. 101 00:06:21,756 --> 00:06:23,341 [Samin] Spanish cooks use vinegar. 102 00:06:24,092 --> 00:06:26,302 In the Yucatán, citrus. 103 00:06:28,304 --> 00:06:30,223 -Bathe it. -Like you bathe a baby? 104 00:06:30,306 --> 00:06:32,308 Exactly. [both laugh] 105 00:06:32,392 --> 00:06:35,978 [Samin] Here, pavo en escabeche is the local specialty. 106 00:06:36,270 --> 00:06:38,731 Turkey and meatballs stewed together 107 00:06:38,981 --> 00:06:41,317 in the highly acidic juice of sour oranges. 108 00:06:41,734 --> 00:06:44,404 -The sour orange. -The sour orange. 109 00:06:44,487 --> 00:06:46,948 [Samin] As it cooks, the tartness of the oranges 110 00:06:47,031 --> 00:06:49,450 transforms into a savoriness 111 00:06:49,534 --> 00:06:52,578 that complements the turkey without overpowering it. 112 00:06:54,789 --> 00:06:55,623 Wow! 113 00:06:56,082 --> 00:06:57,500 [both laugh] 114 00:06:57,959 --> 00:06:59,919 We take the blender 115 00:07:00,211 --> 00:07:03,798 to make our recado to marinate our turkey. 116 00:07:04,132 --> 00:07:05,550 What defines a recado? 117 00:07:05,883 --> 00:07:07,301 [Conchi] The spices. 118 00:07:07,385 --> 00:07:09,679 So each food has its own mixture of spices. 119 00:07:10,096 --> 00:07:12,306 And a mixture of spices is a recado. 120 00:07:12,390 --> 00:07:14,809 Yes. So we put our peppermint leaves in... 121 00:07:14,892 --> 00:07:15,768 [Samin] Okay. 122 00:07:16,269 --> 00:07:17,311 ...the black peppercorn... 123 00:07:17,395 --> 00:07:18,479 -All of it? -All of it. 124 00:07:19,272 --> 00:07:21,607 The clove, the cinnamon, 125 00:07:22,859 --> 00:07:23,693 the garlic. 126 00:07:24,569 --> 00:07:26,529 [blender whirring] 127 00:07:28,030 --> 00:07:28,948 Smell that. 128 00:07:29,824 --> 00:07:31,909 The cinnamon is really strong. 129 00:07:31,993 --> 00:07:33,995 Now you rinse the blender with the orange juice. 130 00:07:35,246 --> 00:07:36,998 [Samin] Who taught you how to cook? 131 00:07:37,081 --> 00:07:38,749 -My mom. -Your mom. 132 00:07:39,041 --> 00:07:40,835 -There are 11 of us. -Eleven? 133 00:07:40,918 --> 00:07:42,962 -I'm the little one. -Oh! 134 00:07:46,466 --> 00:07:48,968 [Samin] Turkey is the traditional meat of this region, right? 135 00:07:49,051 --> 00:07:49,927 [Conchi] Yes. 136 00:07:50,052 --> 00:07:55,683 For holidays, birthdays, and Christmas, we all eat turkey. 137 00:07:57,268 --> 00:08:01,981 My mother taught me to fish the turkeys out from the hen house, 138 00:08:02,356 --> 00:08:05,443 slit their throats and clean everything. 139 00:08:06,444 --> 00:08:07,612 So awesome. 140 00:08:08,696 --> 00:08:12,033 So now that this is all seasoned, do we let it sit for a while? 141 00:08:12,366 --> 00:08:14,035 -Yes. -For how long? 142 00:08:14,911 --> 00:08:16,120 Five to ten minutes. 143 00:08:16,204 --> 00:08:17,205 Oh, fast. 144 00:08:17,872 --> 00:08:20,625 Marinating in acid has a different effect on food 145 00:08:20,708 --> 00:08:21,751 than cooking in it does. 146 00:08:22,627 --> 00:08:25,421 A highly acidic marinade will tenderize meat, 147 00:08:25,922 --> 00:08:28,883 but if left too long, the meat will toughen up, 148 00:08:29,342 --> 00:08:30,927 like an overcooked steak. 149 00:08:41,562 --> 00:08:44,774 I'll shape one ball, you shape the next ones. 150 00:08:44,857 --> 00:08:45,691 Okay. 151 00:08:48,778 --> 00:08:50,863 -What kind of meat is this? -[Conchi] Pork. 152 00:08:50,947 --> 00:08:54,617 -Pork? -We add capers and olives. 153 00:08:54,867 --> 00:08:55,910 -[Samin] Olives? -Yes. 154 00:08:56,744 --> 00:08:59,413 A little hole in the middle to make room for your egg. 155 00:09:00,790 --> 00:09:01,791 Now you go. 156 00:09:05,795 --> 00:09:07,505 Put two in: one there and one here. 157 00:09:09,674 --> 00:09:10,800 Exactly like that. 158 00:09:11,676 --> 00:09:13,094 We can put them in here. 159 00:09:13,427 --> 00:09:14,303 [Samin] And out we go. 160 00:09:17,431 --> 00:09:19,976 [Conchi] For the broth, not too much water, 161 00:09:20,059 --> 00:09:21,769 so it will be nice and tasty. 162 00:09:22,770 --> 00:09:24,939 Just enough to cover the whole turkey. 163 00:09:25,606 --> 00:09:26,440 [squish] 164 00:09:26,524 --> 00:09:27,733 [both laugh] 165 00:09:27,817 --> 00:09:29,068 We've got a live one here. 166 00:09:29,443 --> 00:09:34,031 Now we roast the chili peppers before throwing them in. 167 00:09:35,366 --> 00:09:40,162 [Samin] Browning also produces acidity, creating flavors that didn't exist before. 168 00:09:40,246 --> 00:09:41,247 [wood crackling] 169 00:09:41,330 --> 00:09:45,376 [Conchi] Without these chili peppers, it's not a true escabeche. 170 00:09:45,626 --> 00:09:47,628 They add a lot of extra flavor. 171 00:09:48,087 --> 00:09:49,672 -The turkey? -[Conchi] Yes. 172 00:09:51,048 --> 00:09:52,341 [Samin] How much time? 173 00:09:52,425 --> 00:09:54,176 About an hour. 174 00:09:54,260 --> 00:09:55,094 Okay. 175 00:09:56,178 --> 00:09:59,223 [Conchi] Now, we are going to pickle the onions. 176 00:10:00,099 --> 00:10:01,309 We add the orange. 177 00:10:02,268 --> 00:10:05,813 You have to peel it first. Otherwise, the juice will be too bitter. 178 00:10:06,230 --> 00:10:09,567 [Samin] Soaking the onions in acid takes the fire out of them 179 00:10:10,067 --> 00:10:12,945 without diminishing the brightness they add to a dish. 180 00:10:13,321 --> 00:10:14,572 -Ready? -Yes. 181 00:10:15,239 --> 00:10:16,324 [Samin] Great. 182 00:10:16,657 --> 00:10:18,492 The balls come out first. 183 00:10:19,201 --> 00:10:20,077 [Samin] Okay. 184 00:10:20,578 --> 00:10:22,330 Now, we take out the chili peppers. 185 00:10:24,081 --> 00:10:25,708 -[Samin] Now the turkey? -Yes. 186 00:10:26,542 --> 00:10:27,960 [Samin] Beautiful. So tender. 187 00:10:28,669 --> 00:10:30,171 [Conchi] And then you plate it. 188 00:10:35,718 --> 00:10:36,719 There's your egg. 189 00:10:38,512 --> 00:10:39,430 That's okay. 190 00:10:39,513 --> 00:10:40,556 [both laugh] 191 00:10:40,640 --> 00:10:42,350 You add a little broth. 192 00:10:47,647 --> 00:10:49,649 -Put some of the meatball-- -A bit of everything. 193 00:10:49,732 --> 00:10:51,442 [Conchi] That makes for a delicious combo. 194 00:10:52,068 --> 00:10:53,361 Let's try it. 195 00:10:53,444 --> 00:10:54,862 Thanks ever so much. 196 00:10:57,531 --> 00:10:58,741 Hmm. 197 00:10:58,824 --> 00:11:01,118 It's perfectly balanced. It's so good. 198 00:11:01,202 --> 00:11:02,328 That's escabeche. 199 00:11:07,333 --> 00:11:08,167 It's good! 200 00:11:08,250 --> 00:11:09,794 Rico. [both laugh] 201 00:11:12,213 --> 00:11:13,673 [birds chirping] 202 00:11:19,762 --> 00:11:21,430 [Samin] Another way to use acid... 203 00:11:22,723 --> 00:11:24,934 is as a garnish to add brightness. 204 00:11:27,061 --> 00:11:31,232 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 207 00:11:40,950 --> 00:11:43,911 balances the starchy richness of a risotto. 208 00:11:46,872 --> 00:11:51,669 In Mexico, the most common acidic garnish is a condiment I love. 209 00:11:52,002 --> 00:11:54,004 The spicier, the better. 210 00:11:55,673 --> 00:11:58,259 [old Mexican music playing] 211 00:12:01,220 --> 00:12:03,806 ♪ ¿Por qué no me besas? ♪ 212 00:12:04,598 --> 00:12:07,143 ♪ 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 ♪ 215 00:12:12,940 --> 00:12:15,985 [Samin] In Spanish, "salsa" just means "sauce." 216 00:12:16,819 --> 00:12:18,821 And there are endless variations. 217 00:12:19,697 --> 00:12:22,366 But the one constant is acidity. 218 00:12:23,868 --> 00:12:24,785 Tomatoes, 219 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 222 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 229 00:12:55,483 --> 00:12:58,903 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. 232 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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