-Goat and tripe.
Mexicans don't eat these meats as some kind of dare.
We eat them because they are delicious!
You're getting like a double experience at once, which makes it a triple experience.
Look at these gorgeous meals begging to be served.
You know you're dying to tuck this birria into a taco.
Mmm!
And I want you to bring all this flavor into your home.
I think it's about time that we make menudo here in this kitchen for you.
In my kitchen, I'll transform your trepidation into a celebration when I make Jalisco's famous red menudo.
Then, treat yourself with this sweet custard -- jericalla de cajeta.
It is like a cross between a flan and a creamy, soft pudding.
Toast all your culinary adventures with a drink you will love -- the refreshing pineapple tepache.
This is an open invitation for Club Delicious.
We're like going to the roots, here, to the classics.
We're making menudo.
I mean, that's advanced.
You know you want to join.
- Dame, dame Dame tu chocolate Dame, dame Dame caf caliente Dame, dame Dame tu corazn -"Pati's Mexican Table" is made possible by... - Avocados from Mexico Over 40 years, bringing authentic Latin American flavors to your table.
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- Oh oh oh oh -Tecate.
Mexico is in us.
-FEMSA Foundation.
-Doesn't this look amazing, delicious, inviting?
This is the legendary breakfast soup of Mexico -- menudo!
That's right, the one made with tripe.
You might be challenged by it, but after one bite, you'll be one of us.
The lovers of that rich broth filled with hints of chile and oregano, the toothy, slurpy bite of pancita, all customized to your tastes with your favorite condiments.
I love it all.
Say no all you want, but to those who know, this one's for you.
Menudo is one of Mexico's go-to pick-me-ups.
You have a bowl of menudo.
Whatever happened the night before, you're ready to go.
See?
She's telling me -- Hey!
[ Laughter ] [ Laughter ] Mira, bucket, bucket, bucket.
Oh, he already has his menudo.
They're waiting for him.
I should've brought my bucket!
Look at the size of this pot!
I can take a bath in here!
So you choose which kind of tripe you want, how much you want... And you can see it's red.
And, if it's red, it's tapato, from Jalisco.
Menuderia Cano opened 23 years ago and their customers are as devoted as ever.
They're eye-opening recipe's the same since the day they opened and the Menuderia Cano family legacy continues.
Guadalupe, but in Mexico, Guadalupe is Lupe and, if you get to know a Lupe, Lupita.
-S.
There are different types of tripe to choose from, with descriptive names like book or bible.
Come, come!
So, now that it's ready, somebody will bring it to our table because you're eating with me.
Menudo is usually a communal meal.
But how to eat it?
Everyone has their own style.
Lupita says she doesn't add anything because she doesn't want to take away the flavor and I'm kind of resisting that because I love the garnishes so much.
But I said I was going to try it like she eats it.
Okay.
Mmm.
It has a bold flavor, but it's subtle in the broth.
Like it's not in your face, but it has a lot of flavor.
So I ate it just like that.
It was delicious.
I'm going to now dress it.
The oregano hit the broth and it suddenly like hit me.
Smells so nice.
I like dressed and decorated things because I love feeling different textures when I'm eating.
Mm, mm-hmm, mmm!
I mean, you do have to experience it on its own.
Pero I love it dressed.
I think it's about time that we make menudo here in this kitchen for you because I love menudo.
Grew up eating menudo.
Menudo is one of Mexico's most loved weekend foods, hangover foods.
I'm going to show you how to make Jalisco-style menudo.
Menudo is basically a tripe soup.
So let's get into the tripe.
I have 3 pounds of tripe, two different types.
One called honeycomb, and the other one is called book or bible.
And 2 pounds of calves's feet.
First of all, I already rinsed it with cold water a few times, drain it.
And then, I have here 6 cups of water and I'm going to add 1/2 cup of vinegar.
3 teaspoons of salt.
The vinegar and salt and water will just mellow everything out, to neutralize anything that may be too strong, in terms of aroma or taste.
I'm going to set this aside.
We are going to start our sauce and I have my heat here over medium.
And I'm going to add 1/2 teaspoon of coriander seeds and 1/2 teaspoon of cumin seeds.
Menudo is something that people typically don't make at home, unless if you're extremely passionate about it.
There are fondas, restaurants stands, that only focus in menudo and they have crowds of loyal customers.
4 guajillo chiles.
Remove the stems and seeds.
The guajillo is not too spicy.
It goes really well with any cut of meat.
I'm going to go ahead and toast them over medium heat and you want to remove it when it's already toasted, but not burned.
I have some water here and I'm going to add my chiles and I'm going to let them rehydrate.
So I'm going to add 2 cloves of garlic.
After at least 30 minutes, you want to drain the tripe and rinse it in cold water.
I have here a pot full of water.
I'm going to add my feet in here.
The feet take longer to cook.
Feet first!
I'm adding half an onion.
And, now, I'm going to add the whole garlic.
Just like there's different versions of chicken soup throughout Mexico, or beans or pozole, every region in Mexico has its own versions of menudo and people just love it.
I have two types of tripe here.
Honeycomb.
And, I mean, look -- it does look like honeycomb.
And book or bible, because it would seem that it has like pages.
You're going to cut the tripe into bite-sized pieces.
People are very, very particular about what kind of tripe they like.
Some people want their menudo just with honeycomb.
Some people want their menudo just with book or bible.
I have my calves' feet, that have been cooking for half an hour, and I'm going to go ahead and add the tripe.
1 teaspoon of dried oregano.
1 teaspoon of salt.
I have 10 sprigs of mint and I'm going to tie them with a little twine, so that they're easy to take out when everything's cooked.
The mint goes so well with the chile and it cuts through the meatiness of the tripe.
And then, I'm going to let this come to a medium to low simmer.
I'm going to cover it partially and I'm going to let it cook for 3 to 4 hours.
I'm going to now finish the chile sauce.
I'm adding the rehydrated guajillos and the 2 garlic cloves.
The chile cooking liquid.
The coriander and cumin seeds.
And we want to pure until completely smooth.
Now, this sauce is going to be waiting.
Jericalla is one of Mexico's classic desserts and it comes from Jalisco and it is the perfect dessert for anything Mexican because it is soft, it is creamy.
It is like a cross between a flan and a creamy, soft pudding.
Traditionally, it's made with vanilla.
Today we're going to make a cajeta one.
I have my saucepan here.
I have it set over medium heat and I'm going to pour 4 cups of whole milk.
I'm going to add 2 teaspoons of vanilla extract.
Now, I'm going to add the cajeta.
Cajeta is Mexico's version of dulce de leche and Mexicans love cajeta that much more.
It's richer, it's traditionally made with goat's milk, and it's cooked until caramelized.
Mmm mmm mmm!
My kids love doing galleta Mara, or graham cracker sandwiches, with cajeta.
Cajeta is delicious with banana.
Cajeta is delicious with green apple.
We just want to cook this until it starts to gently simmer.
After you see the bubbles, you turn off the heat and you let it cool a little.
And I'm going to add 8 egg yolks that I already separated.
You want to make sure that you whisk them until the color becomes more intense and the texture becomes uniform.
We're going to cook the jericallas in a water bath.
You want to add enough water to get up to halfway to the height of the rim.
Now, this nice, warm bath is waiting for the jericallas.
I'm going to incorporate my cajeta-flavored milk in here, little by little, so that the milk doesn't curdle the eggs.
Once you're like halfway done with the mixture, you can just go ahead and pour the rest.
Then, we're just going to pour onto ramekins.
They get baked in the oven at 350 for 35 to 40 minutes.
Birria is incredibly popular, these days.
[ Mellow hip hop plays ] But it's actually always been a staple here in Jalisco.
[ Vehicle horn honks ] The word birria often refers to a mess.
Give me this kind of mess any day, por favor.
Mmm!
My hunt for the best birria has led me just outside of Guadalajara, to the Pueblo Mgico Tlaquepaque, and it is here that I may have actually found it.
iHola, hola!
Ah!
I see very clean plates.
This is a really good sign.
It smells amazing.
Chololo's birria is unique.
It's called birria tatemada and it's something special.
Jalisco is known for different kinds of birria.
Tatemada translates to "charred or like deeply toasted."
Okay, so they do offer goat, lamb, and beef.
The most traditional is goat, which is what I'm having, so it's steamed and then, he's going to take it to the next step.
And this is when Chololo's birria goes to another level.
Once covered in sauce, the birria goes into the oven to tatemar, or "crisp up."
And, here, it's always served with refried beans smothered with cheese.
We're going to have a great lunch.
Right, Kev?
Are you excited?
-I'm very excited.
-How much do we want to have birria?
-I've been waiting all day.
-To how many birria places have we gone, until we found the one?
-This is the one.
-I feel it.
-Yes.
-iUy!
Perfect.
Okay!
We're following orders.
Fresh tomato with fresh serrano chile.
A little?
-Yeah.
-Oh, you're like, "Yeah, bring it on!"
-Yeah, yeah.
He said just a little.
-Poquito.
-Poquito.
We're taking orders.
iUy!
It's falling apart, Kev!
-Mmm!
-Look at this!
Should I give you some?
-Yes, please.
Want to put a little bit of the refried beans?
Mmm!
And we need to add a little broth here.
Kev, follow.
Follow my footsteps.
-Mm-hmm.
-Mmm!
-Mmm!
Mm-hmm.
-Mm!
Mm-hmm!
Mmm!
-It's really good.
-It's phenomenal!
-It's very good.
-Do you like to chase it or do you like to dunk it?
I'm liking chasing it.
-I like to chase it.
-You're getting like a double experience at once, which makes it a triple experience.
It's like a third dimension.
-Mm-hmm.
-And then, when you chase it with this... -It's a whole new thing.
-Yeah!
-So it's like a meal.
-So you're getting like two incredibly different, but connected experiences at the same time -- the birria, which is tatemada, like nice and toasted.
-Mm-hmm.
-This broth is so flavorful and it's like, now, I can't have one without the other.
-I agree.
-Was this worth taking you all around?
-Mm-hmm.
It's so delicious.
-Aw.
Cheers, Kev.
-Cheers!
-I just took the jericallas out.
The top looks set, but it's definitely jiggly.
We're going to raise the rack of the oven to the top.
We're going to sprinkle the jericallas with sugar.
Then, we're going to broil them from 30 seconds to a minute, until they get that caramelly top.
And then, you put it in the fridge for a few hours, until set.
Let's see how we're doing with our menudo.
It's been cooking for 4 hours and it looks like it's ready.
I'm going to take out the mint, the onion, and the garlic.
The other thing that I'm going to do is I'm going to take out the feet because I'm going to remove all of the meat that you can eat from it.
Now, this would be a white menudo and, if you were in the state of Sinaloa, they would add hominy and that's how you would eat it.
But in Jalisco, they don't add hominy, but they do add a chile pure.
I'm going to let this cook for another 20 to 30 minutes.
We want the chili sauce to flavor everything in here.
I'm going to cut the pieces from the feet that we're going to use.
I'm going to let this cook for another 15 minutes.
We're making tepache and tepache is one of Mexico's fermented drinks.
Mexico's fermented drinks are not that well known, I think, outside of Mexico, but they are classics and beloved and they're absolutely delicious -- light and bright and so refreshing.
So today, we're making tepache in the style of Jalisco, which uses pineapple.
So, to get us started, we need a syrup.
We're going to add 4 cups of water.
And 2 large piloncillos make for a pound.
A 2-inch piece of cinnamon and 4 whole cloves.
I'm going to cover it because I want the piloncillo to dilute into the water.
You want to use a really ripe pineapple.
I'm very happy that we're making tepache because we're like going to the roots, here, to the classics.
We're making menudo.
I mean, that's advanced.
We're going deep here.
So I'm cutting the pineapple just into chunks and we're using the heart, the rind, everything.
So tepache used to be made, in pre-Hispanic times, with maize or corn and then, the different regions started adding different ingredients -- different fruits, different spices.
We have 12 cups of water and I'm adding my pineapple here.
Oh!
This smells so inviting.
It smells like mulled wine, molasses.
Then, we're going to pour.
I'm going to cover this.
I have another one that I got started a few days ago.
Okay, don't get scared.
You don't need to get three containers.
I got three containers so that I could show you the process.
So this is the mixture that we just made.
This is going to sit for 48 hours.
Then, after 48 hours, it looks like this -- much darker and concentrated.
And it smells a little bit more funky.
So I'm adding beer because beer will help accelerate the fermenting process.
Now let's see what happens to the third batch, after it has the beer mixed with it for 12 hours.
It smells sweeter.
It smells funkier.
Then, you just enjoy the drink.
Mmm!
It is bright and light, barely effervescent, and incredibly refreshing.
You can see how the white menudo transformed to a red menudo with so much flavor, so much color.
I'm going to get my garnishes ready.
So I'm chopping some fresh mint, fresh cilantro.
I'm going to heat up a couple of tortillas and serve my menudo, which looks so ready!
Look at this.
It's seasoned and it has thickened.
This bowl is pretty gorgeous!
We're going to garnish it.
We're going to make it festive.
Then I need a warm corn tortilla, so that I can chase my menudo with bites of tortilla.
Mmm!
Mm-hmm.
The texture is so delightful.
It's slightly chewy.
You have the honeycomb, which is so different from the book.
And then, the broth is rich.
It doesn't feel too heavy, though.
You're just getting what you need to keep on going.
And this is great because, outside of Mexico, it's really hard to find menudo, but, now, you don't have to go to Mexico.
If you want to try it, you can make your own.
Mmm.
Looking like jericalla ready to be eaten!
One of the signature features of the jericalla is that broiled caramelly top, very similar to crme brle.
So creamy inside.
Mm-hmm!
Mmm!
It is so satisfying, so delicious, and the contrasting textures are so good.
Mmm!
Mmm!
Another classic for your Mexican repertoire.
For recipes and information from this episode and more, visit PatiJinich.com.
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-"Pati's Mexican Table" is made possible by... - Avocados from Mexico A tradition of authentic Latin flavors and family recipes.
Tropical Cheese.
-Stand Together -- helping every person rise.
More information at StandTogether.org.
-Mahatma rice lets you unite ingredients and flavors.
Mahatma rice unites.
Find out more about our masa harina at kingarthurbaking.com.
Oh oh oh oh -Tecate.
Mexico is in us.
-FEMSA Foundation.
-Proud to support "Pati's Mexican Table" on public television.
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