WEEK’S FARM TO FORK. ON THIS WEEK’S FARM TO FORK FRIDAY, WE ARE GETTING READY FOR THANKSGIVING. WE’VE GOT THE BLENDING OF MEXICAN CUISINE AND ALSO FARM TO FORK AMERICAN CUISINE. WE’VE GOT BRAD CHESKY FROM CANON EAST SAC AND PATRICIO WEISS FROM NICK’S TACO, AND THE TWO OF THEM HAVE JOINED FORCES AND WE’RE AT THEIR BRAND NEW RESTAURANT CALLED PEDREGAL. RIGHT. WHICH IS NORTHEASTERN MEXICAN CUISINE. THAT IS CORRECT. YES. I’M ORIGINALLY FROM MONTERREY, MEXICO, WHICH IS PREDOMINANTLY NORTHEASTERN MEXICAN STYLE OF COOKING. OKAY, SO YOU JOINED UP WITH BRAD CHESKY OF CANON EAST SAC SAC, WHICH IS A FARM TO TABLE. YEAH. GLOBAL INSPIRED AMERICAN CUISINE. WE’VE BEEN FRIENDS FOR A LONG TIME. AND AND I WAS REALLY INSPIRED BY THE CUISINE OF HIS HOME. AND SO WE JOINED FORCES TO DO THIS RESTAURANT AND KIND OF BLEND THE TWO STYLES TOGETHER. ALL RIGHT. AND THEY’VE BLENDED IT ALL TOGETHER. AND WE’RE GOING TO SHOW YOU AN EASY SALAD. YOU CAN MAKE AT HOME, ESPECIALLY AS A SIDE SALAD FOR THANKSGIVING MEAL. RIGHT. YEAH. THIS IS A SALAD THAT’S REALLY ROOTED IN FALL. WE’VE ADDED A LOT OF MEXICAN FLAVORS TO IT, BUT IT’S A CRUNCHY VEGETABLE AND FRUIT FORWARD SALAD. ALL RIGHT, LET’S GET STARTED. SO WE MAKE A CHAMOY. CHAMOY TYPICALLY WOULD BE LIKE A CHILI AND FRUIT KIND OF SIRUP. YOU SEE IT OFTENTIMES USED WITH LIKE DIFFERENT KINDS OF DRIED FRUIT AND STUFF. SO WE MAKE OUR OWN HERE WITH SOME FRESH AND DRIED FRUIT. AND THEN WE USE LOTS OF COOL VEGETABLES, SOME REAL CRUNCHY. SO HERE WE HAVE CUCUMBER THAT WE KIND OF ARRANGE ON THE PLATE, JICAMA, WHICH IS JUST REALLY THERE FOR THE CRUNCH. AND A LITTLE STARCH, SOME SWEETNESS. SO WE’RE GOING TO WE’RE GOING TO SPREAD THESE OUT ALL OVER THE PLATE. I LOVE THE COLORS OF THIS BECAUSE IT DOES LOOK LIKE FALL. IT DOES. YEAH. AND IT’LL LOOK GREAT ON YOUR THANKSGIVING TABLE. AND IT’S SOMETHING THAT’S REALLY EASY TOO, BECAUSE YOU’RE NOT NECESSARILY DRESSING THE SALAD. YOU’RE JUST KIND OF LIKE LAYERING IN THE VEGETABLES. AND SO AS WE WE PUT DOWN THE VEGETABLES, THEN WE’RE GOING TO TOP DRESS IT. SO WE’LL TOP DRESS IT HERE. WE’RE GOING TO DO A LITTLE MANDOLIN APPLE. ALWAYS WATCH YOUR FINGERS. IF YOU’RE DOING THIS AT HOME I FEEL LIKE THIS IS SOMETHING THAT WOULD BE EASY TO LET YOUR FAMILY HELP YOU WITH PUT TOGETHER. AND YOU CAN SET THE TABLE WITH THIS. EXACTLY. AND AGAIN, YOU GET SUCH VIBRANT COLORS FROM IT. SO THE THE THE SALSA WE PUT ON TOP, THIS IS A HABANERO. AND PEPITA SALSA. IT’S VERY OIL BASED. SO WHEN YOU THINK OF LIKE A TRADITIONAL DRESSING YOU THINK OF SOMETHING OR VINEGAR OR CITRUS BASED THAN OIL BASED. RIGHT. SO THAT WE HAVE THAT, THAT ACIDITY ON THE BOTTOM AND THE CHAMOY AND HERE ON TOP WE HAVE THE OIL BASED PEPITAS AND A LITTLE BIT OF HEAT FROM THE HABANERO. THEN THESE ARE CHICHARRONES. THIS IS PUFFED PORK SKIN. YES. AND SO THE CHICHARRONES RIGHT OUT OF THE BAG. WE CRIMP THESE. THEY MAKE THEIR OWN. BUT YOU CAN GET THEM OUT OF THE BAG IF YOU’RE MAKING THIS AT HOME. WE CRUMBLE THEM UP KIND OF LIKE YOU. YOU WOULD TREAT A CROUTON AND SPRINKLE THAT OVER THE TOP AND THEN WE HAVE SOME FRESH HERBS HERE. SO WE HAVE CILANTRO, SOME RADISH SPROUTS, SOME CHIVES. AND YOU CAN REALLY USE ANYTHING BUT YOU WANT LIKE A SPICIER GREEN. IF YOU’RE IN THE STORE. MAYBE ARUGULA MIGHT BE GOOD OR WATERCRESS OR SOMETHING LIKE THAT. BUT THERE IT IS.