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00:00We're gonna blow some minds tonight.
00:02Let's do it.
00:04I love to cook, but I always have wanted
00:06to take things to another level.
00:08We're going to do some damage in this kitchen.
00:10Yay!
00:12I thought, I'm gonna bring really great chefs to me
00:14to cook together.
00:16There you go. There you go.
00:18I've done this before.
00:20I'm so lucky to be cooking
00:22next to these really incredible chefs.
00:24So good!
00:26I was gonna lick the beater, but I thought,
00:28that's not a good idea.
00:30That's unbelievable.
00:32I'm learning a lot.
00:34I love learning new things,
00:36so I'm gonna just soak it up like a sponge.
00:38My life has changed.
00:40I brought everyone.
00:42Now we're gonna have this yummy, beautiful dinner
00:44with family and friends.
00:46When you prepare food for somebody else,
00:48that's love, you know?
00:58I've always had a fascination with food.
01:12And I think it's nice to kind of bring
01:14in international flavors.
01:16It's an opportunity to transport ourselves.
01:20There's a magical element to it.
01:22Claudia Zepeda is bringing all the flavors of Mexico.
01:28She's an incredible chef.
01:30I'm really excited to work with her.
01:32Hi!
01:33Oh, hi!
01:34Sorry to barge in.
01:36No, this is great.
01:37My name is Claudia Zepeda.
01:39I am a chef based out of San Diego, California.
01:41First-generation Mexican-American.
01:43So nice to see you.
01:45For coming all the way here.
01:46It's amazing.
01:48I can't wait to cook with everything.
01:50I am the chef and creator of lots of different projects,
01:54including Taqueria Zepeda in Sydney, Australia,
01:57Vaga Restaurant in San Diego,
01:59Gentle Burger in Mexico City.
02:00And I get to travel the world
02:02talking about Mexican food
02:03and the story of our people.
02:05I can't wait to show you all my Mexican hacks.
02:07Oh my gosh, I know.
02:09And it's some of my favorite food.
02:11I'm just gonna throw a sweater on.
02:13As long as she feels empowered
02:14and has confidence in the kitchen
02:16making Mexican food,
02:17that's all I want to leave with.
02:19I can't wait to show you the kitchen.
02:21She's very cute.
02:23Oh, this is great.
02:24Isn't this adorable?
02:25The kitchen in the barn.
02:26I mean, that sounds like a dream kitchen to me.
02:29So I'm really excited
02:30about what we're gonna cook today.
02:32Oh, I love it.
02:33One of my favorite things to do
02:34is teach everyone the ways of Mexico.
02:36So I'm excited.
02:37It's gonna be nice. Yay.
02:38We're gonna make a lot of things.
02:40Braised green mole tamales.
02:42Oh, that's gonna be so good.
02:44We're gonna make the tela.
02:46A triangle shaped hand pie.
02:48Oh, nice.
02:49With a potato and pea filling.
02:53It's gonna be delicious.
02:54We're gonna make my version of a squash salad.
02:57We're gonna do half grilled
02:59and then we're gonna do half cured.
03:01Nice.
03:02We're gonna make a beautiful dessert.
03:04We're doing a sweet corn pastry cream
03:07with a almond crumble and caramelized figs.
03:10I love figs.
03:11It's gonna be a lot.
03:12But we do have extra hands today
03:13because my mom's gonna come by
03:15and the girls are gonna come by.
03:17Lily is my oldest son's girlfriend
03:19and Paula's been with my youngest son
03:21for six years.
03:22And we're gonna eat together tonight.
03:24Girls only.
03:25So it's gonna be fun.
03:26All right, let's make tamales.
03:27Let's make tamales.
03:28Yes!
03:31I'm super excited to show Pamela
03:33how to make tamales.
03:34It's a rite of passage for every Mexican girl
03:36and for her to have tamales in her back pocket
03:38is, for me, the biggest gift to her.
03:41All right, so tamales.
03:42Every family does in their own way.
03:44There's actually, I think,
03:45over 2,000 recorded different styles of tamales
03:47in the country.
03:48Wow.
03:49So I've kind of extrapolated
03:50all my favorite things of different tamales
03:51to make these.
03:52Okay.
03:53Now we're gonna make our filling.
03:54We're gonna do two garlic
03:56and one shallot mint.
03:57Okay.
03:58I'll help you with the shallot if you want.
03:59Yes, please.
04:00Teamwork it.
04:01And essentially,
04:02just gonna make it as small as possible.
04:03So it kind of melts into the oil
04:05as you're cooking it.
04:07This is so fun.
04:08I just know it's gonna be delicious
04:09and this is something
04:10that I've never done before.
04:11I mean, once you can kind of cook
04:13a few really great Mexican meals,
04:14you'll never be able to get people
04:16to leave your house.
04:17Okay.
04:18That's okay.
04:19Tamales are as old as Mexico is.
04:21My first memory of Christmas
04:23was making tamales with the women in my family.
04:26Nice. I love that.
04:27The passion that I have for food
04:29and feeding people,
04:30it comes from my mother,
04:32from my grandmother.
04:33That fire, that warrior spirit
04:35is definitely in my ancestral line of women.
04:38If you cook their food,
04:39they'll never die.
04:40When people ask me, like,
04:41how much of this do you put in
04:42or how much of that?
04:43I'm like, when I can hear
04:44the ancestral wisdom whisper in my ear,
04:47that's enough, stupid.
04:48Claudette, like me, loves food,
04:51loves family.
04:52I feel very grateful
04:53that she gets to share with me
04:55recipes that are passed down
04:56through generations.
04:57Reminds me of making pierogies
04:59with my mom and my aunt.
05:01So we're gonna put a couple tablespoons
05:03of neutral oil.
05:04Grapeseed oil is great
05:06because it has a high smoke point.
05:07Okay.
05:08Go ahead and drop that garlic in.
05:09Go ahead and stir that.
05:10Yeah, you want to do that?
05:11Yeah.
05:12The kitchen should always smell like this.
05:13That's right.
05:14Give me a pinch of salt in there,
05:16and that's gonna draw out
05:17all that moisture.
05:18A chef pinch? Is that enough?
05:19Beautiful.
05:20See how the chalice went
05:21from that deep purple
05:22to almost like this, like lilac?
05:23Yep.
05:24You're just gonna go a little bit more
05:25until you get a little bit of caramelization.
05:27Okay.
05:28And then we'll go ahead
05:29and add our chard.
05:30And this looks like a lot,
05:31but it won't be.
05:32Yeah, that's a lot.
05:35So one bunch at a time or more?
05:37I would do another one.
05:38Okay.
05:39And then kind of toss it.
05:40Okay.
05:41Go ahead and do another one.
05:43It's shrinking.
05:44You're shrinking on me.
05:45I have so much Swiss chard
05:46in the garden too,
05:47and sometimes it's like,
05:48what should I do with that?
05:49This is a great way to use it.
05:51And this mole that I brought from home,
05:54I'm just gonna heat a little bit of this up
05:55because we're gonna add it to the greens.
05:57And then what's the basic mole sauce?
05:59The fruit, a chile, a seed or nut,
06:02a garlic, an allium,
06:03so onions, garlic.
06:05Most moles start this reddish color,
06:07and as it cooks and it reduces,
06:09it gets darker.
06:10Oh, I see.
06:11All right.
06:12So we're gonna pour this in here,
06:13and you're just gonna fold
06:14all of this mole into the braised greens.
06:18Oh, wow.
06:19This is amazing.
06:21Let's taste it.
06:28This is so good.
06:31So this is the masa that I brought from home.
06:34Masa is dough?
06:35Yeah, so masa is a nixtomalized corn
06:37that we've ground up.
06:38This has some vegetable stock,
06:40a little bit of vegetable shortening,
06:41and spices.
06:42It's got a little bit of activated charcoal
06:44because I want that, like, drama
06:45of a dark, rich tamal.
06:47When it's steamed,
06:48it'll turn this, like, black
06:49or dark brown color
06:50because I love the drama.
06:51Clearly.
06:52Drama?
06:53You love the drama?
06:54I love the drama.
06:55No, you're very subtle.
06:56I can tell.
06:57Blend in.
06:58Claudette's a lot of fun.
06:59She's very colorful and expressive.
07:01I'm a French chef's worst nightmare.
07:04And her food is the same.
07:06I love it.
07:07In the north,
07:08we use corn husks to fill tamales,
07:10but I like the flavor of banana leaves
07:12because that greenness really comes through.
07:14Like, the smell, it smells like green.
07:17Oh, yes, very green.
07:18It smells like the jungle.
07:19I'm going to show you
07:20another ancient Mexican secret.
07:21Okay.
07:22Rocks.
07:23Rocks.
07:24What?
07:25So when you're steaming,
07:26you have your steam pot.
07:27You put river rocks on the base of it.
07:30Now, what is that?
07:31So you can hear...
07:34You hear it rattling?
07:35Oh, yeah, yeah.
07:36So it's like talking to you.
07:37When you stop hearing the rattle,
07:39you run out of water.
07:40Oh, okay.
07:41So it's like an arm system.
07:43So you don't have to constantly be looking in it.
07:45That makes sense.
07:46So...
07:47Because you have to know,
07:48because it's hard to tell.
07:49You can't lift your tamales out.
07:50So the rocks have to just, like...
07:51Oh, God, that's great.
07:52Yes.
07:53And then we line the bed of this
07:55with our corn husks.
07:56So when the tamales go in there,
07:58they're kind of protected
07:59rather than just going on top of metal.
08:01This is so cool.
08:03I feel like I'm cooking
08:04some kind of ancient dinner, you know?
08:06Something this is, like, amazing.
08:07All right.
08:08So we're going to cover this.
08:09So banana leaves, if they are raw,
08:11you cannot do anything with them.
08:12They will crack when you put tamales in.
08:14So we're going to drop it on the flame
08:16and see if...
08:17Oh, wow, look at that.
08:18When that happens,
08:19it's telling you it's cooking.
08:21It's interesting that you just do it
08:22right on the flame.
08:23So now I do one?
08:24Yep, do one.
08:26If you're nervous, you can use tongs,
08:28but it actually...
08:29No, no, I'm not using tongs.
08:30No, no, no.
08:31I'm a mother.
08:32I've been hurt every which way you can imagine.
08:33I'm not afraid.
08:34Let's go.
08:36You can buy banana leaves in the store, right?
08:39Right.
08:40Like, Asian markets, Mexican markets,
08:41either the fresh produce aisle
08:43or the frozen aisle.
08:45Whoa, whoa, whoa.
08:47That's amazing.
08:48I feel like I need to, like,
08:49start my life over
08:50now that I know how to cook.
08:51I need to, like, go back to
08:52when my kids were really little.
08:53The beautiful thing is
08:54that you get to do these traditions now
08:56with the future of your family, right?
08:57Yeah.
08:58And your kids have kids.
08:59Yes, I'm preparing for grandmotherhood.
09:00I'm terrified of grandmotherhood.
09:02Are you?
09:03I can't wait.
09:04A little bit.
09:05I can't wait.
09:06I get that, though.
09:07Yeah.
09:08What are we gonna do next?
09:09We're gonna fill these.
09:10We're gonna fill these, yep.
09:11So what we're gonna do is
09:12one scoop of masa.
09:14One scoop of masa?
09:15Mm-hmm.
09:16I like to wet just my fingertips.
09:18Okay.
09:19And then you're gonna pat down your masa
09:21until you get even thickness.
09:24And then this filling.
09:25Yep.
09:26It looks delicious, too.
09:28And then I'm gonna do
09:30a dollop of the mole.
09:31Okay.
09:32Yeah.
09:33Perfect.
09:34Just a little bit.
09:35Yep.
09:36And then I'm just gonna sprinkle
09:37some sesame seeds.
09:38A pinch of salt.
09:39I can't wait to see how you wrap them.
09:41Ready?
09:42Hello, ladies.
09:43Oh, hi, Mom.
09:44Hi.
09:45Welcome to the tamal factory.
09:47Wow.
09:48This is Farah.
09:49First of all, this is my mom, Carol.
09:50Nice to meet you, Carol.
09:51Nice to meet you.
09:52Teaching Pamela how to make tamales.
09:53You're good,
09:54because you make cabbage rolls,
09:55so this is similar.
09:56You can actually make a tamale
09:57inside of a cabbage roll.
09:58Oh, really?
09:59So let's create our little book.
10:02Go this way.
10:03Just halfway over?
10:04You're gonna leave
10:05about two inches off the end.
10:06Yeah.
10:07Okay.
10:08And then I like to grab
10:09the back of my hand
10:10and just tuck it in.
10:11Okay.
10:12Tuck it in.
10:13And then you're gonna
10:14turn it this way.
10:15And then you're gonna
10:16tuck this left side in.
10:17Okay.
10:18And then you're gonna
10:19see where this ends
10:20and kind of push down.
10:21Tuck in.
10:22Okay.
10:23And then you're going to
10:24where this ends,
10:25forward.
10:26Look at that.
10:27Yeah.
10:28Next time,
10:29you can do the cabbage rolls.
10:31My mom,
10:32she has her repertoire
10:33of food that she likes.
10:34It's more like Eastern European.
10:35Okay, let's go.
10:36Let's keep going.
10:37Here we go.
10:38I just remember
10:39making cabbage rolls with her.
10:41Get your fingers a little wet
10:42and you pat it down
10:43like a little pancake.
10:44Pierogies, borscht,
10:46and it's one of my favorite
10:47memories with her.
10:48Claudette's food is so tasty.
10:49It's so good.
10:50It's like, I don't even,
10:51we're gonna be...
10:52And mine isn't?
10:54We can drop those
10:55in the steamer now.
10:57So these tamales,
10:58you're gonna go seam side up.
11:00Because we do not want
11:01to have ooze.
11:03They steam for quite a while,
11:04or?
11:05About an hour,
11:06an hour and a half,
11:07depending on how many
11:08are in there.
11:09Can you freeze these?
11:10Absolutely.
11:11You can freeze them
11:12raw and cooked.
11:13And then one last one here.
11:14Okay, and we got the seam side up.
11:15Look at that.
11:16And then grab that banana leaf,
11:17that extra one,
11:18and just drop it on top.
11:20That leaf helps insulate
11:21so it doesn't evaporate the water.
11:22Okay, so it keeps the water in.
11:23I don't think
11:24I've ever had one.
11:25So you'll never forget
11:26your first tamale.
11:27It's kind of like your first kiss.
11:28Oh.
11:29Very memorable.
11:30I don't remember my first kiss.
11:31Me neither.
11:32Do you?
11:33What?
11:34Must have been dad, right?
11:35What?
11:36Your first kiss.
11:39She says your tamales
11:40like your first kiss.
11:41Oh, come on, you can say anything
11:42in the kitchen.
11:43It probably was.
11:44Let's make tamales.
11:49Let's make tamales.
11:50Let's make tamales.
11:51Yes!
11:53Claret Zepeda is joining me today.
11:56We're making some amazing Mexican food.
11:58Look at that.
11:59Yeah.
12:00I just know it's gonna be delicious.
12:01I'm gonna show you another
12:02ancient Mexican secret.
12:03Okay.
12:04There's all these little tricks
12:05that she has, and a lot of it is tradition.
12:07I know.
12:08They're ready.
12:09I hear the ancestral wisdom whisper in my ear.
12:12That's enough, stupid.
12:14And I think that kind of adds
12:15a magic element to the food.
12:22Welcome to paradise.
12:24We have so many things in the garden.
12:26There's all these beautiful tomatoes,
12:27and lots of blackberries.
12:30Oh, I think the best way you can eat
12:31is just straight from the garden.
12:32I'm super inspired.
12:34There's so many things that I'm still
12:35not quite sure what to do with.
12:36I like to plant a lot of vegetables
12:38that I want to experiment with.
12:40Are these hot peppers?
12:41Would these be really hot?
12:42You know how you can tell
12:43if they're gonna be spicy or not?
12:44If you take one, and you smell the stem,
12:48if it smells like a hot pepper and not grass,
12:51it's gonna burn.
12:52Oh, really?
12:53Yeah, these are definitely spicy.
12:55Let's just take a couple things.
12:56Claudette's great.
12:57She knows about so many things.
12:59She is just this wealth of knowledge.
13:01This is why it's so fun to have you here.
13:03We put together a really beautiful menu for dinner.
13:07Okay, next we're gonna make tetelas
13:10with a potato and pea filling.
13:12I love samosas.
13:13Right.
13:14So I wanna do an Indian-inspired tetela.
13:16I love that.
13:17I mean, I love a hand pie.
13:19Anything in a tortilla is good.
13:21There's a lot of different varieties of corn
13:23that we use for tortillas.
13:24This is the blue corn masa.
13:26I love the color.
13:27So this isn't an exact science, but...
13:30Okay, so you don't have to be so specific.
13:32Nah.
13:33Okay.
13:34So what we just need to add is love, salt, and hot water.
13:39I prefer warm water.
13:40What happens is whenever you're hydrating anything,
13:43it's going to first absorb it,
13:45and then it has, like, this waiting period
13:46as it keeps expanding.
13:48If you add warm water,
13:49it instantly relaxes it to that expansion point.
13:51Okay.
13:52So this is one of those...
13:53You don't have to wait.
13:54Exactly.
13:55One of those hacks.
13:56Smells so good.
13:57It smells like a tortilla.
13:58Yes.
13:59Exactly.
14:00I'm so glad I'm learning this,
14:01because I love tortillas.
14:03And if I can make them myself...
14:05See how it's still a little tacky.
14:07Oh, wow.
14:08What you want,
14:09see how it sticks to your hands?
14:10Yeah.
14:11Eventually, as you massage it,
14:12you'll start seeing it release from your hands,
14:13and that's what you want.
14:14Okay.
14:15Okay, massage.
14:17A little bit of oil,
14:18and I'm going to work on just starting the filling.
14:22We're going to add jalapeno from your garden.
14:24I have a nose for spice,
14:26and this is going to mess you up.
14:27Okay, well...
14:28This is going to humble you.
14:30This is sticking to the board.
14:33No, but see how I even...
14:35Okay.
14:36My hands are clean,
14:37and look how it's not sticking anymore.
14:38Okay.
14:39Perfect.
14:40Okay.
14:41You want to then do is drop it in back to your bowl,
14:42and then here's our wet nap,
14:44so it doesn't grow the skin.
14:46Then you're going to help me with the ginger.
14:49Very thin slices.
14:51Beautiful.
14:52Watch your fingers.
14:53And then you can rough chop it,
14:54because this is going to just be in part of the filling.
14:56I had a close call right there.
14:59You do your own stunts?
15:00Yeah.
15:03And I'm just going to toast the cumin seeds
15:06and the coriander seeds.
15:08So when you're toasting spices,
15:10you toast them until they're fragrant.
15:12So as soon as you smell the cumin and the coriander,
15:15then you want to pull them off,
15:16because you don't want them to burn or they'll become bitter.
15:18Smell that.
15:19Oh, that smells good.
15:21Not too much, just fragrant.
15:24Mortar and pestle that guy.
15:29You're good.
15:30So then we'll put these spices into here,
15:33and if you want to go ahead and drop in the potatoes.
15:37All right.
15:38They're already pre-cooked.
15:39Drop in the peas.
15:41We're basically just going to bring this together,
15:43flavor the potatoes with all these aromatics.
15:45Let's add a little bit of cinnamon,
15:47about half of that.
15:50And a clove, quarter to an eighth of that.
15:53Just the tips.
15:54Very strong, I guess.
15:55Clove is very strong.
15:57We're going to add a little pinch of salt.
15:59Cilantro.
16:01Oh, my gosh.
16:02That smells so good.
16:03Yum.
16:04All right.
16:05So go ahead and mash this away.
16:06Okay.
16:09This is where I need muscle power.
16:10If you feel like it's, like, too starchy
16:12and the potatoes are too dense,
16:13just a little bit of water will help.
16:16Soften it?
16:17Yep.
16:18Wow.
16:19This is going to be good.
16:20So you can shut that guy off.
16:22We're good.
16:23Oh.
16:24You want some texture?
16:25Because remember, the tela is made out of a tortilla,
16:26so the tortilla is going to be soft.
16:27It's going to be the shell of it,
16:28but on the inside,
16:29it'll give you some textural differences.
16:30Okay, so you don't want this to mush into,
16:31like, baby food.
16:32Exactly.
16:33I want to taste this for me.
16:34I want to taste it.
16:35You think now that I can taste anything?
16:36So it looks like I should maybe blow on this or something.
16:37It looks like you did.
16:38Please.
16:39Mmm.
16:40That's amazing.
16:41That is really, really good.
16:42Really good.
16:43I love peas.
16:44Me too.
16:45Do we need any extra help putting these together?
16:46Yes, please.
16:47We need help.
16:48We don't bite.
16:49We promise.
16:50Coming.
16:51Hi.
16:52Hi.
16:53Hi.
16:54Hi.
16:55Hi.
16:56Hi.
16:57Hi.
16:58Hi.
16:59Hi.
17:00Hi.
17:01Hi.
17:02Hi.
17:03Hi.
17:04Hi.
17:05Hi.
17:06Hi.
17:07Hi.
17:08Hi.
17:09Hi.
17:10Hi.
17:11Hi.
17:12I like to spend a lot of time with my sons' girlfriends, Paula and Lily.
17:13So we're gonna make a tetela.
17:14Petela.
17:15And cooking together is a great way to bond.
17:16The tetela is a triangle-shaped hand pie.
17:18Oh, yummy.
17:19It's like I have two daughters now.
17:20Where's your little machine?
17:21Paula, yeah.
17:22...one for each.
17:23Oh, wow.
17:24Look at that.
17:25So this is exciting.
17:26I've tried to make tortillas with my hands.
17:27It was a disaster.
17:28This will be easier.
17:29So your dough, we are going to make sure it's round
17:32and put it right in the center and kind of do that.
17:36Squish it?
17:37Just a little bit.
17:38And then drop your plastic on top.
17:40Then close it.
17:41Yep, and then you're going to slam it.
17:43Slam it?
17:44Yeah, there you go.
17:45You need some muscle.
17:47That's good.
17:48OK, there we go.
17:49Oh, look at that.
17:49Oh, wow.
17:50So cool.
17:51Yeah.
17:52Then you rotate it, slam down.
17:55Just a little.
17:56That's good.
17:56OK.
17:58Beautiful.
17:59Oh.
18:00I don't know if I did mine right.
18:01No.
18:02Keep going.
18:03And we smushed him on this side.
18:04You might have muscled that completely right.
18:05Like, you might have done it great.
18:06You flattened that guy.
18:07He's gone.
18:08I think we have anger issues here.
18:10Yeah.
18:11Yeah.
18:12And then this filling.
18:13Yep.
18:14And you just want to make a little mini triangle of the filling, too.
18:18And then you're going to bring that up to the middle.
18:21OK.
18:22And then you're going to kind of slowly press down gently.
18:24Now peel back the plastic.
18:26OK.
18:27Make that triangle angle.
18:28OK.
18:29And then we go like this.
18:31Yeah.
18:32You got it.
18:33Yay.
18:34OK.
18:35We got this one.
18:36You're a bro.
18:37Look at that.
18:38Nice on that side.
18:39That is good.
18:40So cute.
18:41Bring it over here.
18:42Flat side down.
18:44To be able to bring the telas to Pamela's home.
18:46This much?
18:47Yeah.
18:48And to have her family join in on making them.
18:51Ah.
18:52It is something that can become their tradition.
18:56I'm glad you guys are here.
18:58When girls get together, we can share stories and learn new things.
19:02There we go.
19:03We are doing this.
19:04All the fun stuff.
19:06Pamela, see how it's like dark blue on this side?
19:10That's already cooking.
19:11So at this point, we're going to flip.
19:13Nice.
19:14Oh my goodness.
19:15They look so nice.
19:16We killed it.
19:17OK.
19:18Well, thank you guys.
19:19See you at dinner.
19:20I can't wait to try everything.
19:22Goodbye.
19:23See you later.
19:24Great job.
19:25Bye.
19:26That was fun.
19:28These are beautiful.
19:29There's no such thing as an ugly...
19:31What's it called again?
19:32Tetela.
19:33Tetela.
19:34You got it.
19:35You'll be speaking Spanish in no time.
19:36Tetela.
19:37Tetela.
19:38Tetela.
19:43OK.
19:44Where are we?
19:45We have our tamales rattling away.
19:49We have our tetelas done.
19:51I really feel like there's some kind of magic happening in the kitchen with Claudette.
19:55We just need to add love, salt, and hot water.
19:59We're making some amazing Mexican food.
20:01And everything is out of this world.
20:03I feel like I need to start my life over now that I know how to cook.
20:09I love your Frida Kahlo tattoo.
20:12She's so gorgeous.
20:13Claudette has a Frida Kahlo tattoo on her arm.
20:15I was just gravitated to that.
20:18Frida is one of my heroes.
20:20Someone I've studied and loved their paintings and her poetry.
20:23I love that divine feminine strength in her.
20:25Frida Kahlo is such a huge influence in who I am as a woman and that power.
20:31And I feel like my grandmother, they lived hard lives.
20:34They lived really painful lives.
20:36And they were able to create beauty throughout that pain.
20:39So I think that without beauty, drama, and heartache, you wouldn't have some of the most classic recipes that you have from Mexico.
20:50You ready for the salad?
20:51Absolutely.
20:52So I have a thing about an aversion, really, to leafy green salads.
20:56I like substance.
20:58I like a fork and knife salad.
20:59Oh.
21:00So this is my version of a squash salad.
21:02Oh, nice.
21:03We're gonna do half grilled and then we're gonna do half cured.
21:06Two different.
21:07Yeah.
21:08I'll show you that.
21:09It's gonna be great.
21:10I want to encourage Pamela to really think outside the box and really just be curious in the kitchen.
21:15The yellow bar squash, we're gonna cut it right in the middle.
21:18Okay.
21:19And then I'll do the zucchini.
21:20With these foundational recipes, she can feel really empowered to do a cured version of a vegetable.
21:28And then you're just gonna go and make, like, little pyramids.
21:31Boom, boom, boom, like that?
21:33Yep, exactly.
21:34It could be with zucchini, it could be with squash, it could be with tomatoes, tomatillos.
21:39You're moving your wrists into different directions.
21:41And I move my body, but that doesn't have to happen.
21:43Yeah.
21:44We're just dancing.
21:45Yep.
21:46Mine might be a little bit weird, but...
21:47No, weird is good.
21:49We celebrate weird.
21:50Drop those in that sheet.
21:52Okay.
21:53And we're going to do a little pinch of salt and a pinch of sugar to release all that, like, moisture on the surface.
22:02We're just gonna let those sit and become delicious.
22:05Okay, next, go ahead and grab another summer squash.
22:07So you're just gonna go down the middle.
22:10Ooh, okay.
22:12Then we're gonna do olive oil.
22:14Go ahead and pepper me up.
22:16Okay.
22:17And a pinch of salt.
22:19And we're going to grill these off.
22:22You don't want it to be too soft and soggy, so you just wanna have it, like, al dente, if squash could be al dente.
22:28While those are grilling, I'll have you cut the ends of the fennel.
22:32We're just gonna do really, really, really thin slices.
22:35How comfortable are you?
22:36I can do it.
22:37I can do it.
22:38I'll stop before I need danger.
22:40One of my favorite things to eat is fennel, because when it's raw, it has such a good crunch.
22:44Is that good?
22:45Yep, beautiful.
22:46Okay.
22:47Okay, now this is a patty pan.
22:48This is how big they grow here.
22:49That's a very big patty pan.
22:51That's the biggest I've ever seen.
22:52We'll cure half and grill half.
22:54Yeah, so I'll do this one here.
22:56So just keep on...
22:57Yes, exactly.
22:58There we go.
23:00We'll add olive oil, salt, and pepper.
23:04So I'm gonna take these guys off.
23:09Go ahead and pop those on.
23:12If you wanna grab a small bowl, we'll pick herbs for our garnishes.
23:17Mint.
23:18Oh, that's beautiful.
23:19Parsley, too.
23:21And then our tomatoes.
23:23We're essentially gonna do the same on these tomatoes as we did for the squash.
23:28I'm just gonna cut them in these.
23:29Dancing one.
23:30Yeah.
23:31Yeah.
23:32Happy feet.
23:33I dance while I eat when it's something really yummy.
23:36That's when you eat?
23:37Oh, yeah.
23:38Or happy feet?
23:39Yeah.
23:40If I didn't dance while I was eating, I didn't like what I was eating.
23:43Look at that tomato.
23:44It's gorgeous.
23:45Wow.
23:46So that is ready.
23:47We have our grilled squash.
23:50And I'm gonna toast the sunflower seeds.
23:52See, I might throw these on a salad, but I should toast them first.
23:56Little things like that make a big difference.
23:58Absolutely.
23:59We have our dressing here that we already prepared.
24:02And I call it the ancient herb vinaigrette.
24:05That's so good.
24:06It's a little sweet.
24:07Mm-hmm.
24:08So this is hojasanta, which literally translates to the holy leaf.
24:11It grows wild, but it is so good for your stomach, for digestion.
24:15And it's one of the ancestral herbs of Mexico.
24:17Wow.
24:18So like 8,000 years ago, it was growing.
24:20I'm just gonna add a little bit of olive oil to our fennel.
24:23Okay.
24:24A pinch of salt.
24:25And then mix the herbs into this.
24:27So you can toss those two together.
24:28Okay.
24:29All right, so we're gonna build this beautiful salad.
24:34What I like to do is grab from every section and start laying these out.
24:39We have our cured.
24:41We have our grilled.
24:43Okay, cuz you gotta mix it all up.
24:46Flat surfaces or flat foods, I don't like.
24:49I like texture.
24:50I like height.
24:51Wow.
24:52This is gonna be beautiful on the table.
24:54I mean, how can you go wrong?
24:55This looks so good.
24:57And then we're gonna do a fennel greens.
24:59I feel like I've really made something.
25:01Like with a salad sometimes, you're like, okay, I've made a little salad.
25:04This is like a meal.
25:06And the mint is great for your stomach.
25:08In Mexico, we use herbs to help us make food digestible.
25:12So you eat and feel good.
25:15And then the sunflower seeds for a little crunch.
25:19Wow.
25:20And that's just the salad.
25:24Let's go ahead and take these tamales out.
25:26Oh, it smells so good.
25:28Oh, it makes me angry.
25:30It makes you angry.
25:31It smells so good.
25:32So we have tamales.
25:35How accomplished do you feel?
25:37I do feel very accomplished.
25:38This is very satisfying to see this.
25:40You put an apron on, it's kind of like becoming a superhero.
25:42Right?
25:43Right?
25:44You just all of a sudden have these skills.
25:46I wish that much.
25:47These chefs appear next to you.
25:49Like a dream.
25:50Good job.
25:51Yeah.
25:52This is amazing.
25:59We're just dancing.
26:01Claudette has fun energy and I love it.
26:04And we're making beautiful food full of all these different textures and flavors.
26:08This looks so good.
26:10She's a great teacher.
26:11You put an apron on, it's kind of like becoming a superhero.
26:13Mm-hmm.
26:14When you have confidence in the kitchen, it just changes everything.
26:17Yes.
26:18This is amazing.
26:19All right, so we are going to do a little thing that I call kitchen yoga.
26:25What?
26:26I started doing it when I opened the hotel property in 2021.
26:29Yeah.
26:30And it was our way to, one, give thanks to our bodies because chefs beat their bodies up pretty hard.
26:35Two is a way to connect to the kitchen.
26:37Okay.
26:38Ready?
26:39Yes.
26:40We're going to move onto our wood board.
26:41Okay.
26:42And we're going to drop our right leg back.
26:44Okay.
26:45Now stretch your neck forward.
26:46Up, up, up, up, up.
26:48Feel that in your spine.
26:49Yes.
26:50And then go up and switch legs.
26:54Oh, this is great.
26:55Make sure to breathe.
26:57Energy is really important when you're cooking food.
26:59You don't want to be in a bad mood or you don't want to feel rushed or have anxiety.
27:03Because that's what you end up serving to everybody.
27:05So, kitchen yoga just made perfect sense to me.
27:08I do this with my cooks.
27:10Their entire energy changes before we get our butts kicked.
27:13As you know how you have a lot on your mind.
27:15We need to focus on what we're doing.
27:16Okay.
27:17Goodbye.
27:25All right.
27:26Good.
27:27That feels really good.
27:28I just cracked every bone in my back.
27:29Ready?
27:30Okay.
27:31I love that.
27:33We're going to do the sweet stuff.
27:34For dessert, we're doing a sweet corn pastry cream with a crumble and caramelized figs.
27:39First things first, we're going to do our pastry cream.
27:42Okay.
27:43I'm going to have you chuck all of that delicious corn.
27:47So, we're just going to court.
27:48Yeah.
27:49So, I like to do it in a bowl.
27:50In a bowl.
27:51So, what it does, it doesn't, all those flyaways don't cost.
27:53Good idea.
27:54Yeah.
27:55In the Aztec and Mayan culture, there's a lot of legends that we were born from corn.
27:59Really?
28:00We're literally children of the corn.
28:01Nice.
28:02Corn in Mexico, it's as Mexican as we are.
28:06It's such a beautiful thing to believe that we are so connected to nature.
28:10We are so connected to nature.
28:12There's a saying in Spanish called sin maÃz no hay paÃs.
28:15Without corn, there would be no country.
28:17So, we're going to put in our pot coconut milk.
28:20We're going to flavor our milk with lime leaf for added tang.
28:25Lime leaf.
28:26Oh, wow.
28:27Then, I'm going to drop these corn cobs in the coconut milk.
28:32Really?
28:33So, you want to put that in there too?
28:34Yep.
28:35This is going to taste amazing.
28:36Have you ever split a vanilla bean?
28:38I have, but I want to do it your way.
28:40So, I always cut one little end off.
28:42And then, you're going to split it all the way down.
28:45Okay.
28:46And then, you're going to scrape that in there.
28:47Go ahead and drop that in.
28:49And then, so we don't waste anything, drop that in there.
28:53This whole thing?
28:54Yep.
28:55I'm a pastry chef.
28:56Vanilla beans are sacred in my book.
28:58We're going to steep it.
28:59It already looks good.
29:00Like coconut milk, corn, and vanilla bean.
29:03You can't go wrong.
29:04And I'm going to add sugar.
29:06I don't like to do it overly sweet.
29:08Right.
29:09I want it to be balanced.
29:10And we're just going to do a little pinch of salt.
29:12We're going to just leave those like that.
29:14Let's do crumble.
29:15One cup of almond meal.
29:18And then, we're going to do one cup of flour.
29:20So, we're going to do half cup of brown sugar, loosely packed.
29:24We have some vegan butter that's already been cut and chilled.
29:27We're going to add cardamom, cinnamon.
29:31Okay.
29:32And then, grate some nutmeg.
29:34Mmm, wow, that smells good.
29:35So, how much of this?
29:36Count to ten.
29:37Three, four, five, six, seven, eight, nine, ten.
29:43And then, a pinch of salt.
29:46So, we're going to cut the butter into the flours.
29:49But I like to get my hands dirty.
29:51So, you want to get in there and kind of like smash it through.
29:53Okay.
29:54Taking this off.
29:55This is getting serious.
29:56Wardrobe change.
29:57I'll just grab my apron.
29:59Okay.
30:00So, I'm doing this.
30:01Yep.
30:02I need to be more experimental.
30:03I'm going to be, because I'm learning so much.
30:05All chefs learn by mistakes, so just do it.
30:07Okay, just do it.
30:08I'm not afraid.
30:09No fear.
30:10So, once that feels right,
30:12Oh, yeah.
30:13It's like wet sand, which is perfect.
30:15Yep.
30:16We're going to go ahead and sprinkle that as far as the pan goes.
30:19And then, pop it in the oven.
30:20The oven's set for 350.
30:23I'm just going to rinse my hands off.
30:25Do your kids help you in the kitchen?
30:27They do.
30:28How old are they?
30:29My son is 20, and my daughter will be 18 in a few days.
30:32I became a single mother very young.
30:34Me and my kids have a very tight dynamic.
30:37We call each other the Three Musketeers.
30:39So, are they at home?
30:40They're at home.
30:41Still?
30:42Yeah.
30:43Oh, they don't want to leave home.
30:44Look at this.
30:45Mom's too good of a cook.
30:46My kids left really early.
30:47Maybe that was a sign that I wasn't actually a cook.
30:49No.
30:50Our pastry cream is ready.
30:52Oh, my gosh.
30:53I can smell it.
30:54Wow.
30:55I want to take one of those corn clams and just nibble on them.
30:57That's a chef's snack.
30:58I love that.
30:59Pop the cobs out.
31:00And we can actually pick out these lime leaves.
31:03And then we're going to drop all of that in that blender.
31:06And now we're going to blend the vanilla bean.
31:08Absolutely.
31:09You want all that vanilla bean to be blended, too.
31:12That's amazing.
31:13Crank it.
31:14Crank it!
31:15They're like powerful.
31:16It's like power tools in the kitchen.
31:18And then we're going to...
31:20I'm going to strain it?
31:22We just want to make sure it's super silky.
31:25You get your spatula and you're basically rubbing on the back of the mesh of the strainer
31:30to push as much of the liquid as you can out.
31:33But all of the pulp stays in the strainer.
31:36I just want to make sure we get as much as possible out.
31:39And we're going to thicken it with some cornstarch slurry.
31:42Cornstarch thickens as it boils, so it will start to thicken.
31:47Ooh, that looks good.
31:48It's already thickening.
31:49Look at that.
31:50See how the difference?
31:51I call it the ripple effect.
31:52Pick up the spatula and do this and see how it kind of stays and then it slowly like blends into it.
31:57So we're good.
31:59Those handles aren't too hot.
32:01No.
32:02In Spanish we say tortillera hands.
32:03Oh, you have tortilla hands.
32:04Yes, I am.
32:05Okay, so you have no feeling in your hands.
32:06Exactly.
32:07So you knew what that meant without even speaking Spanish.
32:09It's great.
32:10And then we have two tablespoons of vegan butter in the chiller.
32:14Yes.
32:15Let's go ahead and pop them in and then we'll get a whisk to incorporate it.
32:19I feel like such a chef right now.
32:21I have never done anything like this before.
32:23This is so good.
32:24Are you having fun?
32:25Yes, I am having so much fun.
32:27I am.
32:28I'm loving it.
32:29I'm still blown away by it all.
32:30Do you want me to keep stirring this?
32:31As long as you don't see the butter anymore, then you can go.
32:32I don't see the butter.
32:33Okay, so let me go.
32:34Let's go ahead and add a layer of plastic wrap over the surface so it doesn't develop skin.
32:39Is it good enough?
32:40Beautiful.
32:41Okay.
32:42Pop it in the fridge.
32:43All right, there we go.
32:44Go.
32:45I'm very excited about this because this is going to taste amazing.
32:51Okay, I think I got enough flowers.
33:01These look so beautiful.
33:02I saw you in the garden picking them.
33:04I love the cosmos.
33:05Right?
33:06The violets.
33:07I wanted to do a pretty table tonight for the girls and I love the idea of natural dyes.
33:12So we're going to do some flower pounding into these beautiful linens.
33:15I love this that we're making these napkins.
33:17Show me what you're going to do.
33:18Okay, so take a Cosmo flower side down.
33:22Jonathan's my assistant.
33:23He's great at crafts.
33:25Yeah, and I mean you could really personalize the flowers too.
33:28I think that looks really pretty.
33:30We're now going to pound these into the napkins.
33:33And then now this is what we call flower therapy.
33:35Got this.
33:39Yeah.
33:40It's really easy.
33:43The neighbors love us.
33:44And you get a lot of aggression out.
33:47That feels good actually.
33:49This is really cool.
33:51Okay, I think that's good for me.
33:54Peel up.
33:55Peel off.
33:56I love this.
33:57Oh.
33:58Oh, look at that.
33:59Look how beautiful that is.
34:00It's almost like an embroidery.
34:01This is just a unique way of presenting flowers.
34:04Now I wonder how long this lasts when you wash it.
34:06All of the linens have been washed in soy milk.
34:09Proteins keep the pigmentation and the colors.
34:11Okay, so that's going to keep the color.
34:12Yeah.
34:13Cute.
34:14It's going to be really pretty.
34:16And every one of them is going to be different.
34:21Oh, that one's beautiful.
34:22Good job, Jonathan.
34:24We're just going to start pounding flowers into everything.
34:27Because it's amazing.
34:28I wish you were joining us for dinner, but I hear you had a hot date.
34:31I do.
34:32Yeah, I've got to get out of here.
34:33I know.
34:34Have fun tonight.
34:35I'll save you a tamale.
34:46So now we're in our home stretch.
34:48Pull out the crumble.
34:49Oh my gosh, this smells so good.
34:52This is ridiculous.
34:54We have our pastry cream done.
34:55We have our crumble done.
34:56So we need to just do the figs, right?
34:58Okay.
34:59Figs.
35:00Sugar.
35:01Butter.
35:02And do you find cooking with plant-based butter and butter a lot different?
35:04No.
35:05No?
35:06They make such good butters now, you can't tell the difference.
35:08All right, so we're going to just cut this little knob and then right in the middle.
35:12Okay.
35:13I will get these done.
35:16I love figs.
35:17And there comes a wasp.
35:18Is he around me?
35:19Nope, it's good.
35:20Is that because I have these figs open?
35:22Yeah, probably.
35:23That's why you gave me the job.
35:26All right, we're going to go cut side down on the pan.
35:30Without the butter?
35:31Without the butter.
35:32If I were to add the butter, it would never caramelize.
35:34You first want to caramelize, you want to get those sugars out of the figs.
35:38Then we'll do the butter and we'll sprinkle brown sugar and that'll make our sauce.
35:42Oh my gosh, that's just brilliant.
35:44And I always used to think I was never a dessert person, but this kind of dessert, it's not too sweet.
35:48It's so good.
35:49You want to grab the freeze dried corn and the almond slivers?
35:52Okay.
35:53Now tell me about the corn.
35:55Taste it.
35:56Taste one little kernel.
35:59Oh my gosh.
36:00Right?
36:01That's so good.
36:02It's like cereal.
36:03I really love that.
36:05Freeze dried corn, it's so sweet.
36:07It tastes like corn on steroids.
36:09It's delicious.
36:10It's nature's candy.
36:11So go ahead and sprinkle however much your heart tells you to.
36:13That's a lot.
36:14No rules.
36:15No rules.
36:16That's how I like it.
36:18And the almonds are already toasted, so just go ahead and yeah.
36:21The same amount?
36:22Yep.
36:23And we're going to do a good pinch of sea salt and this will be our topping.
36:28Okay.
36:29The figs.
36:30See, that's beautiful.
36:31Oh, that's beautiful.
36:32So go ahead and cut a couple tablespoons of butter.
36:34That's two, right?
36:35Perfect.
36:36Here we go.
36:37So once it starts melting, we'll add a little bit of cinnamon.
36:40A good pinch of salt.
36:42A couple spoons of brown sugar.
36:44This is amazing.
36:46Oh.
36:47I'm doing this again.
36:48That looks delicious.
36:50Pamela, if you would give me a little bit of water.
36:54Just a splash.
36:55Beautiful.
36:56And it'll bring the caramel together.
36:58Oh, wow.
36:59And then now...
37:00You make a pan sauce.
37:01That looks good.
37:02You're doing all the scary things I thought I couldn't do, but I can do this.
37:05I can do this.
37:06You absolutely can do this.
37:07Oh, my God, look how delicious that is.
37:08This is amazing.
37:09Look at that.
37:10That's a miracle.
37:14I'm just learning so much.
37:15You want to grab the pastry cream?
37:17Sure.
37:18Wow, this scent really nice.
37:20Mm-hmm.
37:22Oh, my gosh, that looks great.
37:24That's perfect.
37:26I mean, this is pretty advanced cooking.
37:28Is it?
37:29Who makes them?
37:30No, mine is on their first time.
37:31Like, no, no one does.
37:32We first teach you how to make rice and beans, and you went straight ahead to level 10.
37:36Let's see.
37:37Okay.
37:38Oh, my gosh.
37:39It's so good.
37:42Just a dollop on each of these.
37:44What do you think?
37:45Is that enough?
37:46It's as big as your heart.
37:47Okay, we're gonna overflow it then.
37:49I love that.
37:51Perfect.
37:52And then I'll just do one, and then you can follow me.
37:55I always think in threes, because visually it's sexier to cook and plate in threes.
38:01Because if you do four, it kind of, like, your eyes, like, don't know where to go.
38:04Right.
38:05But when you do this, it's that triangulation that your eyes just immediately go to.
38:08Right.
38:09That makes sense.
38:10And you get some of this.
38:11Wow.
38:12Okay, I'm gonna do the figs first.
38:14Doing the figs first makes sense, because you don't want this to get soggy.
38:19You always want your crumb on the very, very top layer.
38:21And I'll do some of the sauce, too.
38:23Wow.
38:24This is good.
38:25This is delicious.
38:27Delicious!
38:28Crumble.
38:31Okay, there we go.
38:32I would just drop a little bit of salt on top of your figs.
38:35Yes.
38:36It looks beautiful.
38:38I had a great time today with Claudette.
38:39We could do more.
38:40I want to cook more with you.
38:41I know.
38:42Same.
38:43I'm moving in.
38:44She taught me so many things today, and it was a whole new world.
38:47And we have our tetelas.
38:49We did it.
38:50And we've had a lot of fun.
38:52This is amazing.
38:53Thank you so much.
38:55I think we'll enjoy tonight.
38:57It's gonna be very, very delicious.
39:00Oh, this is gonna be fun.
39:01I can't wait to put this on the table.
39:02It's gonna be so beautiful.
39:03I can't wait to see your mom try everything.
39:05Yes.
39:06I'm excited.
39:14It's so beautiful out here.
39:16Tonight we're gonna eat in the orchard, amongst the pear and apple trees.
39:20It's gonna be really pretty.
39:21Okay, girls.
39:22This looks so pretty.
39:23I love that.
39:24That plate is so cute.
39:26Paula and Lily, help me set the table.
39:29You made these napkins?
39:30Good.
39:31Yes, we made them.
39:32They're so beautiful.
39:33I really wanted to bring some elegance outside.
39:35A little bit fancy.
39:36But fancy ladies.
39:37Yes.
39:40Girls only.
39:43I think we're gonna have a fun night.
39:44Someone say tequila?
39:46Oh, yes.
39:47Yes, we did.
39:48You know, after all that hard work, you deserve a drink.
39:52Paloma?
39:53Oh, thank you.
39:54There you go, Elise.
39:55There you go.
39:56De nada.
39:57Salud.
39:58Salud.
39:59Salud.
40:00Oh, that's good.
40:02This is really yummy.
40:04What is in this?
40:05So we have grapefruit juice, a little bit of lime juice, tequila.
40:08They're so easy to drink.
40:09Next thing you know, you're, you know, doing karaoke by yourself.
40:12It's great.
40:13It's great.
40:14Carol's first.
40:19I'm really excited for you guys to try this food.
40:21I'm so excited.
40:23Let's do this.
40:24You guys have a seat.
40:28Oh, wow.
40:29Look how beautiful this is.
40:30Wow.
40:31I haven't tried Mexican food before.
40:33Well, you'll love it.
40:34You know, my mom, she's the ultimate test.
40:37Mmm.
40:38Oh, this is really good.
40:39Yummy.
40:40Wow.
40:41The squash salad with fennel and tomatoes is going to be a nice way to start the dinner.
40:45So good.
40:46You like it?
40:47I love it.
40:48We roasted some of the squash, some salted, raw.
40:51It was great because it was nice to have all those textures together.
40:54And this is really nice and light and...
40:56Yeah, so fresh.
40:57So this salad feels like summer.
41:00Yeah.
41:01Tamales.
41:02Wow.
41:03Look at these.
41:04Oh, those look so good.
41:05Wow.
41:06Oh, yeah.
41:07You're going to love these.
41:08We made tamales in banana leaves.
41:10So my mom was saying earlier, I don't know how I'm going to digest those banana leaves.
41:13You don't eat the banana leaves!
41:15We didn't quite explain that when we were making them.
41:20She was probably wrapping them going, I'm not going to be able to eat these.
41:24The tamales were perfect.
41:26This is so yummy.
41:27This is so delicious.
41:28The Swiss chard and the mole inside the tamale because it's so flavorful.
41:33I think I've been overwhelmed in the past because I want to cook really healthy, but I don't want it to be boring.
41:37Mm-hmm.
41:38This is not boring.
41:39No.
41:40And the tortellas.
41:42We made the tortillas with the blue corn masa.
41:45These turned out so cute.
41:46Aren't they cute?
41:47I know.
41:48We know what we're doing.
41:49We're a beginner.
41:50Mm.
41:51This one has a potato and pea filling.
41:53It was really good.
41:54Sometimes you need a little spice.
41:57We did really well on these.
41:58Mm-hmm.
41:59I didn't make the filling, but...
42:01So perfect.
42:02We'll remember these, and I'll be able to make them.
42:05I promise.
42:06I will.
42:07I love that.
42:08We have a beautiful dessert coming.
42:11Okay.
42:12Here we go.
42:13Here we go.
42:14It's so beautiful.
42:15Figs?
42:16What?
42:17I love figs.
42:18It smells amazing.
42:19It's the lightest dessert I hope you have had in a long time.
42:23Ooh.
42:24Okay.
42:25I'm excited.
42:28Mm.
42:29The sweet cream corn custard with the crumble on top and the caramelized figs is out of this world.
42:35Wow.
42:36I've never had anything like this.
42:37Anything you caramelize is delicious.
42:39The flavors will just blow your mind.
42:41It was all good.
42:42It was an excellent meal.
42:45We did it.
42:46Are you proud?
42:47I'm proud of you.
42:48I'm so proud.
42:49Thank you so much for coming.
42:50It's truly my honor.
42:52That's so much I want to learn from you.
42:54Because everything is so flavorful and so exciting and simple to make.
42:58It's not as intimidating as you think.
43:00Mm-mm.
43:01Yeah.
43:02And that's really what I wanted to share.
43:03Like, try it.
43:04Yeah.
43:05Like, all these things that you think are intimidating, you just gotta try.
43:08You gotta break out of your comfort zone and try new things.
43:11That's what keeps you young.
43:12I love being challenged.
43:13I love learning new things.
43:14And you never get old if you keep learning.
43:15No.
43:16I mean, and food is something you share with other people, so you just learn better ways
43:20to love people.
43:21I love that.
43:22And it's fun.
43:23Mm-hmm.
43:24It's fun.
43:25Claudette, her and I could have been in the kitchen for days.
43:27And it would have just flown by.
43:29It was really fun.
43:30Thank you once again.
43:33This was delicious.
43:35Thank you girls for coming.
43:36From Mexico and Canada to the world.
43:37To the world.
43:38To the world.
43:39Today was a celebration of women.
43:42We all learned a lot together.
43:43Yum.
43:44All right.
43:45Ready for the karaoke?
43:46Oh, let's go.
43:47Up you go.
43:48I mean, oh, karaoke.
43:49Your stage is waiting.