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It's crazy. It's crowded.
2
00:00:10,706 --> 00:00:12,447
It's noisy, and I love it.
3
00:00:12,490 --> 00:00:16,190
Mexico City, I'm proud
to call you my second home.
4
00:00:19,323 --> 00:00:22,196
Every time I see this view,
my heart skips a beat.
5
00:00:23,806 --> 00:00:25,721
We're here!
6
00:00:25,764 --> 00:00:28,071
Tenochtitlan, Mexico City.
7
00:00:28,115 --> 00:00:31,248
So many emotions,
because there's so much history
8
00:00:31,292 --> 00:00:33,729
in this exact spot.
9
00:00:33,772 --> 00:00:36,862
It all started here
in Tenochtitlan,
10
00:00:36,906 --> 00:00:39,561
capital of the mighty
Aztec empire,
11
00:00:39,604 --> 00:00:42,129
until the Spanish invaded
500 years ago
12
00:00:42,172 --> 00:00:46,046
and changed its name
to Mexico City.
13
00:00:46,089 --> 00:00:48,787
The amount of churches you
can see from up here--
14
00:00:48,831 --> 00:00:50,920
there's 1, 2, 3, 4, 5, 6, 7.
15
00:00:50,963 --> 00:00:52,139
Seven in one block.
16
00:00:52,182 --> 00:00:54,706
That's called
the Spanish conquest.
17
00:00:55,751 --> 00:00:57,231
Over time,
18
00:00:57,274 --> 00:01:00,408
new spices and ingredients
started to appear,
19
00:01:00,451 --> 00:01:03,411
carried across continents
by traders and travelers
20
00:01:03,454 --> 00:01:05,761
from faraway lands.
21
00:01:05,804 --> 00:01:06,718
I don't know the secret
to happiness.
22
00:01:06,762 --> 00:01:08,111
All I know is,
23
00:01:08,155 --> 00:01:09,591
every time I eat Mexican food,
I'm happy.
24
00:01:09,634 --> 00:01:10,983
Yeah.
25
00:01:11,027 --> 00:01:13,769
I'm Eva Longoria,
born and bred in Texas,
26
00:01:13,812 --> 00:01:17,599
with Mexican-American roots,
which makes me a Texican.
27
00:01:17,642 --> 00:01:20,776
I'm exploring Mexico to see
how the people, their lands,
28
00:01:20,819 --> 00:01:23,735
and their past have shaped
a culinary tradition
29
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as diverse as its 32 states.
30
00:01:27,174 --> 00:01:30,438
Mexico City is going through
a major makeover,
31
00:01:30,481 --> 00:01:33,310
shedding its old reputation
to emerge
32
00:01:33,354 --> 00:01:35,747
as one of the world's greatest
food destinations.
33
00:01:38,054 --> 00:01:39,838
I love that Mexican food
is now that.
34
00:01:39,882 --> 00:01:41,579
It's not only, like,
Taco Tuesday.
35
00:01:41,623 --> 00:01:45,670
Natives of Mexico City
are nicknamed chilangos.
36
00:01:47,411 --> 00:01:48,717
Yeah?
37
00:01:48,760 --> 00:01:50,110
It used to be an insult.
38
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But now that the capital
is flourishing,
39
00:01:52,503 --> 00:01:54,331
it's worn with pride.
40
00:01:54,375 --> 00:01:56,290
This is the chilango
in the family.
41
00:01:56,333 --> 00:01:58,248
Yeah!
42
00:01:58,292 --> 00:02:00,772
Chilangos love their food
fiery.
43
00:02:00,816 --> 00:02:02,209
So be warned.
44
00:02:02,252 --> 00:02:03,775
Those innocent-looking salsas
45
00:02:03,819 --> 00:02:05,125
you see everywhere...
46
00:02:05,168 --> 00:02:06,604
I'm gonna get in trouble
with that.
47
00:02:06,648 --> 00:02:08,040
They can be hot.
48
00:02:08,084 --> 00:02:09,346
Adds a kick.
Oh!
49
00:02:09,390 --> 00:02:12,219
But for a wannabe chilanga
like me...
50
00:02:12,262 --> 00:02:13,307
More salsa!
51
00:02:13,350 --> 00:02:14,830
Never too spicy.
52
00:02:32,543 --> 00:02:34,502
I've had a home
here in Mexico City
53
00:02:34,545 --> 00:02:38,245
ever since I fell in love
with a chilango.
54
00:02:38,288 --> 00:02:40,551
Pepe and I got married
almost a decade ago,
55
00:02:40,595 --> 00:02:43,467
and we spend as much time here
as we can.
56
00:02:43,511 --> 00:02:46,818
Every time I'm in Mexico,
this is my daily ritual.
57
00:02:46,862 --> 00:02:48,777
Every morning, I wake up,
and I do this.
58
00:02:48,820 --> 00:02:50,692
My favorite place ever.
59
00:02:50,735 --> 00:02:52,259
Hola!
60
00:02:52,302 --> 00:02:54,739
The enticing smell
of this bakery
61
00:02:54,783 --> 00:02:56,654
can lure anybody in.
62
00:02:58,700 --> 00:02:59,875
Wow.
63
00:03:01,224 --> 00:03:03,400
I always time my arrival
64
00:03:03,444 --> 00:03:05,750
to when they're coming
out of the oven.
65
00:03:05,794 --> 00:03:09,711
Sweet, fluffy, and topped
with crunchy sugar,
66
00:03:09,754 --> 00:03:11,408
I just can't resist.
67
00:03:11,452 --> 00:03:12,975
Muchas gracias.
68
00:03:13,018 --> 00:03:14,803
Oh, my God. It's warm.
69
00:03:14,846 --> 00:03:16,413
This is a concha.
70
00:03:16,457 --> 00:03:18,415
Mmm.
71
00:03:18,459 --> 00:03:21,288
Oh, my God.
72
00:03:21,331 --> 00:03:24,378
I don't think
anything makes me happier.
73
00:03:28,120 --> 00:03:30,210
Sitting over a mile
above sea level
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00:03:30,253 --> 00:03:32,560
in the center of Mexico,
75
00:03:32,603 --> 00:03:35,693
this sprawling metropolis
is the country's capital.
76
00:03:37,129 --> 00:03:39,480
Over centuries,
it's held a magnetic appeal
77
00:03:39,523 --> 00:03:41,395
for immigrants,
78
00:03:41,438 --> 00:03:43,048
drawing them in
from all over the world
79
00:03:43,092 --> 00:03:44,659
to make it their home,
80
00:03:44,702 --> 00:03:47,749
bringing a wealth of culinary
influences with them.
81
00:03:47,792 --> 00:03:50,752
In the last 70 years,
its population has exploded
82
00:03:50,795 --> 00:03:53,581
from 3 million to 22 million.
83
00:03:53,624 --> 00:03:57,019
And if chilangos were a food,
they'd be a taco.
84
00:03:57,062 --> 00:04:00,936
They are the lifeblood here...
85
00:04:00,979 --> 00:04:03,417
the perfect fuel to eat
on the go
86
00:04:03,460 --> 00:04:05,984
when powering through
this crazy, busy city.
87
00:04:13,296 --> 00:04:15,124
Hola!
Hi, Eva. Nice to meet you!
88
00:04:15,167 --> 00:04:17,039
Gabriela Rentería
is a journalist
89
00:04:17,082 --> 00:04:19,041
who writes about tacos.
90
00:04:19,084 --> 00:04:21,435
I mean,
talk about a dream job.
91
00:04:21,478 --> 00:04:23,393
You're never not happy
eating a taco.
92
00:04:23,437 --> 00:04:24,786
I'll say that.
Never. Like, never.
93
00:04:24,829 --> 00:04:26,091
And you never get enough.
94
00:04:28,355 --> 00:04:29,617
We're in
the historic center,
95
00:04:29,660 --> 00:04:30,922
the oldest part of town,
96
00:04:30,966 --> 00:04:33,621
built around the city's
most famous landmark,
97
00:04:33,664 --> 00:04:34,796
the Zócalo.
98
00:04:37,581 --> 00:04:40,584
Here, you're never more than
a block away from a taqueria.
99
00:04:42,543 --> 00:04:44,632
- This is the city of tacos.
- The city of tacos.
100
00:04:44,675 --> 00:04:47,243
Yeah, because
you can find every taco,
101
00:04:47,287 --> 00:04:50,290
no matter our budget,
no matter our taste.
102
00:04:50,333 --> 00:04:51,639
- No matter where you live.
- Yeah.
103
00:04:51,682 --> 00:04:53,467
Taco is democratic.
104
00:04:53,510 --> 00:04:55,469
There are dozens
of taco varieties
105
00:04:55,512 --> 00:04:56,948
in Mexico City,
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00:04:56,992 --> 00:04:59,255
the most famous being
al pastor.
107
00:04:59,299 --> 00:05:01,823
Oh! I can smell it already.
108
00:05:01,866 --> 00:05:03,259
Yes.
109
00:05:03,303 --> 00:05:05,696
Made of slow-cooked pork
on a spit.
110
00:05:05,740 --> 00:05:07,002
Hola, Daniel.
111
00:05:07,045 --> 00:05:09,744
Hola.
112
00:05:09,787 --> 00:05:10,832
Oh, my God.
113
00:05:10,875 --> 00:05:12,181
Look at those cooked onions.
114
00:05:12,224 --> 00:05:13,313
It's amazing.
115
00:05:13,356 --> 00:05:15,140
And the flavor, the smell.
Wow.
116
00:05:16,881 --> 00:05:19,362
The onions and pork
are covered in salsas
117
00:05:19,406 --> 00:05:20,798
and wrapped in a tortilla
118
00:05:20,842 --> 00:05:23,148
to hold in
all those amazing juices.
119
00:05:26,021 --> 00:05:27,501
both: Gracias.
120
00:05:28,937 --> 00:05:30,417
Okay, more salsa.
121
00:05:30,460 --> 00:05:32,897
I'm gonna get a T-shirt
that says, "More salsa!"
122
00:05:37,859 --> 00:05:39,164
Wow.
123
00:05:39,208 --> 00:05:40,775
It's ultra-tasty.
124
00:05:40,818 --> 00:05:42,603
Oh, my God. Wow.
125
00:05:42,646 --> 00:05:45,127
This cooked onions
in the grease
126
00:05:45,170 --> 00:05:46,346
that's falling from the pork...
127
00:05:46,389 --> 00:05:47,738
Yeah, it's amazing,
the flavor.
128
00:05:47,782 --> 00:05:50,045
It's like a game changer.
129
00:05:50,088 --> 00:05:52,700
So how did tacos al pastor land
in Mexico?
130
00:05:59,097 --> 00:06:00,447
It used to be lamb.
Right.
131
00:06:00,490 --> 00:06:02,362
In the Middle Eastern places,
this is a lamb spit.
132
00:06:02,405 --> 00:06:03,885
I think it's really interesting
133
00:06:03,928 --> 00:06:06,714
that one of the most famous
tacos of Mexico
134
00:06:06,757 --> 00:06:08,368
is from somewhere else.
135
00:06:12,284 --> 00:06:14,112
- People bring--
- Bring a lot of things.
136
00:06:14,156 --> 00:06:16,376
Bring their flavors
from their country.
137
00:06:19,770 --> 00:06:20,728
- I do?
- Yeah.
138
00:06:20,771 --> 00:06:23,252
Oh, good.
I'm doing it right?
139
00:06:23,295 --> 00:06:26,386
Elbow up?
140
00:06:26,429 --> 00:06:29,258
Chilangos take their tacos
very seriously,
141
00:06:29,301 --> 00:06:30,825
with passionate opinions
142
00:06:30,868 --> 00:06:32,870
about where to find
the perfect ones.
143
00:06:35,873 --> 00:06:37,745
I'm on my way to meet
a taco authority
144
00:06:37,788 --> 00:06:40,051
who's gonna show me
his new favorite.
145
00:06:43,185 --> 00:06:44,665
So I'm meeting
my friend Ricardo.
146
00:06:44,708 --> 00:06:46,362
He's the reason
I even know Mexico City.
147
00:06:46,406 --> 00:06:48,233
The first time
I ever came to Mexico City
148
00:06:48,277 --> 00:06:50,148
was because of my friend
Ricardo.
149
00:06:50,192 --> 00:06:52,107
And he's also the guy
150
00:06:52,150 --> 00:06:53,413
who introduced me
to my husband.
151
00:06:53,456 --> 00:06:56,111
He always knows
the new hot spot.
152
00:06:56,154 --> 00:06:58,287
Like, if it just opened,
he's already been.
153
00:06:58,330 --> 00:07:00,637
And today, he's showing me
a new taco place,
154
00:07:00,681 --> 00:07:04,424
and I am always up
for a new taco place.
155
00:07:05,642 --> 00:07:06,600
Hola.
156
00:07:09,907 --> 00:07:11,082
How long have I been coming
to Mexico City?
157
00:07:11,126 --> 00:07:12,344
For 17 years now.
158
00:07:12,388 --> 00:07:13,563
That's how long
we've known each other.
159
00:07:13,607 --> 00:07:15,391
Don't you think
the food scene has changed?
160
00:07:15,435 --> 00:07:16,827
Oh, it's changed a lot.
161
00:07:16,871 --> 00:07:18,307
Everything's changed.
162
00:07:18,350 --> 00:07:19,656
Well, remember
when I would come,
163
00:07:19,700 --> 00:07:20,962
and I said the only thing
I want to eat...
164
00:07:21,005 --> 00:07:21,832
- Tacos?
- Is tacos.
165
00:07:21,876 --> 00:07:23,312
Yeah.
166
00:07:23,355 --> 00:07:24,182
And we would go
to all the little stands.
167
00:07:24,226 --> 00:07:25,619
Yeah.
168
00:07:25,662 --> 00:07:27,142
But now it's like tacos
have gotten fancy.
169
00:07:27,185 --> 00:07:29,753
And now this place is like
it's a high-end chef...
170
00:07:29,797 --> 00:07:31,886
- Yeah.
- Doing, like, street tacos.
171
00:07:31,929 --> 00:07:33,148
Why don't we go eat some tacos?
172
00:07:33,191 --> 00:07:34,192
Yeah, let's go check it out.
173
00:07:34,236 --> 00:07:35,411
- Yeah.
- I'm so excited.
174
00:07:35,455 --> 00:07:36,630
So this is new tacos?
Yeah.
175
00:07:36,673 --> 00:07:38,545
- The trendier--
- The better.
176
00:07:38,588 --> 00:07:40,068
The better.
177
00:07:41,939 --> 00:07:43,680
Tacos Los Alexis
178
00:07:43,724 --> 00:07:46,553
is sizzling hot
in the taco world right now.
179
00:07:46,596 --> 00:07:48,119
Hola!
How are you? Welcome!
180
00:07:48,163 --> 00:07:49,164
- Hi.
- Welcome.
181
00:07:49,207 --> 00:07:50,339
- This is Alexis.
- A pleasure.
182
00:07:50,382 --> 00:07:53,342
Alexis Ayala.
Eva. Nice to meet you!
183
00:07:53,385 --> 00:07:56,998
Its owner, Alexis, uses his
five-star culinary training
184
00:07:57,041 --> 00:08:00,131
to transform traditional
recipes from his childhood
185
00:08:00,175 --> 00:08:02,960
into gourmet tacos to die for.
186
00:08:04,614 --> 00:08:06,703
My mother was
from North Mexico,
187
00:08:06,747 --> 00:08:08,879
and my father was
from Mexico City.
188
00:08:08,923 --> 00:08:12,187
This represents my two parts
of life, norteño and chilango.
189
00:08:12,230 --> 00:08:14,537
- So you're a chilango.
- Yeah, I'm a chilango. Yeah.
190
00:08:14,581 --> 00:08:16,147
So what are we eating today?
191
00:08:16,191 --> 00:08:17,801
A cheese chicharrón.
192
00:08:17,845 --> 00:08:21,022
- A cheese chicharrón.
- Chicharrón de queso.
193
00:08:21,065 --> 00:08:24,199
I can't wait to try
Alexis' vegetarian version
194
00:08:24,242 --> 00:08:26,549
of northern-style chicharrón,
195
00:08:26,593 --> 00:08:29,247
which swaps the usual
crispy fried pork skin
196
00:08:29,291 --> 00:08:31,423
for crispy fried cheese.
197
00:08:31,467 --> 00:08:33,251
I already love it,
'cause it has cheese.
198
00:08:33,295 --> 00:08:35,036
Cheese.
199
00:08:35,079 --> 00:08:39,344
It's topped with a savory
delicacy called huitlacoche,
200
00:08:39,388 --> 00:08:42,870
Mexico's answer to truffle.
201
00:08:42,913 --> 00:08:43,958
What is huitlacoche?
202
00:08:44,001 --> 00:08:45,742
Huitlacoche is the--
203
00:08:45,786 --> 00:08:47,222
Oh, look at you!
204
00:08:47,265 --> 00:08:48,789
You have a corn tattoo!
Yeah.
205
00:08:48,832 --> 00:08:49,964
- Wow.
- Wow.
206
00:08:50,007 --> 00:08:51,356
That is, uh--that's Mexican.
207
00:08:51,400 --> 00:08:52,444
- He's the king of huitlacoche.
- Yeah.
208
00:08:52,488 --> 00:08:54,098
And so the huitlacoche
is where?
209
00:08:54,142 --> 00:08:56,274
It grows--it's a fungus
that grows around the maize.
210
00:08:56,318 --> 00:08:57,798
On the corn.
211
00:08:57,841 --> 00:08:59,277
Yeah, so it has
this delicious flavor,
212
00:08:59,321 --> 00:09:00,931
and we make a lot of dishes
with huitlacoche.
213
00:09:00,975 --> 00:09:03,194
It's, like, very traditional,
very endemic.
214
00:09:06,197 --> 00:09:09,157
Alexis's secret is
to allow the cheese to brown
215
00:09:09,200 --> 00:09:13,291
until it's firm enough to roll
around the huitlacoche.
216
00:09:13,335 --> 00:09:15,250
And then we finish it
with a raw salad.
217
00:09:22,213 --> 00:09:24,476
We have the glory here.
218
00:09:24,520 --> 00:09:25,521
Enjoy, my friends.
Wow.
219
00:09:25,565 --> 00:09:26,783
Thank you so much.
Wow.
220
00:09:26,827 --> 00:09:28,263
I can't even--
I can't pick it up.
221
00:09:30,831 --> 00:09:32,093
Mmm.
222
00:09:32,136 --> 00:09:37,315
The filling and this salad
on top--oh, my God.
223
00:09:37,359 --> 00:09:38,926
Oh, my God.
224
00:09:38,969 --> 00:09:41,972
So good.
225
00:09:42,016 --> 00:09:45,236
Another place that you've
brought me to that is amazing.
226
00:09:45,280 --> 00:09:46,498
Amazing.
227
00:09:46,542 --> 00:09:48,762
Muchas gracias.
Gracias.
228
00:09:59,076 --> 00:10:01,035
Every time I land
in Mexico City,
229
00:10:01,078 --> 00:10:02,689
the heart beats
to a different drum.
230
00:10:04,691 --> 00:10:08,956
For a city that is very big,
it feels very intimate.
231
00:10:08,999 --> 00:10:10,087
You find your spots,
232
00:10:10,131 --> 00:10:12,089
and it starts
to become smaller.
233
00:10:13,961 --> 00:10:15,615
Gracias.
234
00:10:24,014 --> 00:10:27,844
Leafy, laid-back Roma
is the Bohemian part of town.
235
00:10:29,106 --> 00:10:30,630
Once a wealthy district,
236
00:10:30,673 --> 00:10:34,590
it fell on hard times
after an earthquake in 1985.
237
00:10:36,723 --> 00:10:39,029
Today, it's popular
with artists and expats
238
00:10:39,073 --> 00:10:42,598
and home to some of the best
places to eat in the city.
239
00:10:44,731 --> 00:10:45,775
And I'm here to visit
240
00:10:45,819 --> 00:10:47,603
one of my favorite
restaurants,
241
00:10:47,647 --> 00:10:49,910
Contramar.
242
00:10:49,953 --> 00:10:51,738
Wow!
243
00:10:51,781 --> 00:10:53,043
Hi.
244
00:10:53,087 --> 00:10:54,523
- Hola.
- Hola.
245
00:10:54,566 --> 00:10:57,004
Its owner,
the legendary Gabi Cámara,
246
00:10:57,047 --> 00:10:59,136
is as famous as her restaurant
247
00:10:59,180 --> 00:11:00,877
and a good friend of mine.
248
00:11:00,921 --> 00:11:02,531
This is fish
from all over Mexico.
249
00:11:02,574 --> 00:11:04,881
This is super fresh, delicious,
from different coasts.
250
00:11:04,925 --> 00:11:07,188
- So they speak Spanish.
- They all speak Spanish.
251
00:11:07,231 --> 00:11:08,972
I think they've traveled.
I think they've traveled.
252
00:11:09,016 --> 00:11:10,365
What are you making me?
253
00:11:10,408 --> 00:11:12,672
I'm making you
pescado a la talla.
254
00:11:12,715 --> 00:11:15,805
Pescado a la talla
is Gabi's signature dish.
255
00:11:15,849 --> 00:11:17,894
Today, she's making it
with cabrilla,
256
00:11:17,938 --> 00:11:19,679
a Mexican sea bass.
257
00:11:21,376 --> 00:11:23,595
You can really feel
the firmness of the meat.
258
00:11:23,639 --> 00:11:25,249
It's gonna be delicious.
259
00:11:25,293 --> 00:11:28,122
Before Contramar,
it was almost impossible
260
00:11:28,165 --> 00:11:29,471
to find restaurants
in the capital
261
00:11:29,514 --> 00:11:31,995
serving fresh Mexican fish.
262
00:11:32,039 --> 00:11:36,043
Crazy, considering the country
has 9,000 miles of coastline.
263
00:11:37,914 --> 00:11:39,394
You started the fish movement.
264
00:11:39,437 --> 00:11:42,397
Many people were eating fish
on the coasts,
265
00:11:42,440 --> 00:11:45,313
but here in the city,
you know, everybody wanted
266
00:11:45,356 --> 00:11:48,882
turbot from Britain
and French oysters.
267
00:11:48,925 --> 00:11:50,710
But though it sounds absurd,
268
00:11:50,753 --> 00:11:53,190
to make a restaurant
with only Mexican fish
269
00:11:53,234 --> 00:11:55,889
was super, super revolutionary.
270
00:11:57,847 --> 00:11:59,196
Okay, so now our fish is ready,
271
00:11:59,240 --> 00:12:00,154
and we're gonna make
the salsas.
272
00:12:00,197 --> 00:12:01,242
And we're gonna make
273
00:12:01,285 --> 00:12:02,547
the garlic and parsley sauce.
274
00:12:02,591 --> 00:12:05,028
Fresh parsley and garlic,
olive oil,
275
00:12:05,072 --> 00:12:06,029
a little bit of spices.
276
00:12:08,902 --> 00:12:11,513
Nice and green.
277
00:12:11,556 --> 00:12:13,820
Oh, my God, that looks so good.
278
00:12:13,863 --> 00:12:16,213
It comes from
an Italian salsa verde.
279
00:12:16,257 --> 00:12:17,519
My mother is from Italy.
280
00:12:17,562 --> 00:12:21,262
My grandmother made
the best salsa verde.
281
00:12:21,305 --> 00:12:24,744
And now, red palla.
282
00:12:26,397 --> 00:12:28,704
Fresh and fiery, the salsas
283
00:12:28,748 --> 00:12:30,662
are a celebration
of Gabi's heritage,
284
00:12:30,706 --> 00:12:33,361
green for Italy
and red for Mexico,
285
00:12:33,404 --> 00:12:35,232
with four types of chilis.
286
00:12:36,756 --> 00:12:38,322
We're gonna put all
of this in the blender.
287
00:12:38,366 --> 00:12:40,585
This has the cloves.
So interesting.
288
00:12:40,629 --> 00:12:42,239
Cloves is such
an interesting ingredient.
289
00:12:42,283 --> 00:12:44,111
Well, you know, Mexican food
290
00:12:44,154 --> 00:12:46,287
is a combination of foods
291
00:12:46,330 --> 00:12:47,941
and ingredients
from everywhere.
292
00:12:47,984 --> 00:12:49,290
All over the world.
293
00:12:49,333 --> 00:12:51,466
Because first, we had
the Indigenous cultures,
294
00:12:51,509 --> 00:12:53,163
all throughout the Americas,
295
00:12:53,207 --> 00:12:55,731
and then the Europeans come.
296
00:12:55,775 --> 00:12:57,777
You have all these
extra ingredients
297
00:12:57,820 --> 00:12:59,126
from Europe and Asia.
298
00:13:01,302 --> 00:13:03,434
- Red and green.
- Red and green.
299
00:13:03,478 --> 00:13:05,523
But now what we're gonna do
300
00:13:05,567 --> 00:13:08,613
is we're gonna use
the green sauce
301
00:13:08,657 --> 00:13:12,922
and put it on one side.
Yeah.
302
00:13:12,966 --> 00:13:15,577
Wow, you really coat it.
I mean, you drown it.
303
00:13:15,620 --> 00:13:17,492
You do the red, my darling.
304
00:13:17,535 --> 00:13:18,798
Please.
Oh, God.
305
00:13:18,841 --> 00:13:20,495
I don't want to mess it up.
No, you won't.
306
00:13:20,538 --> 00:13:21,931
Well, I never thought
I'd be painting
307
00:13:21,975 --> 00:13:24,499
the colors of the Mexican flag
on a fish.
308
00:13:24,542 --> 00:13:27,197
But there's a first time
for everything.
309
00:13:27,241 --> 00:13:29,983
It's gonna go
straight into the fire.
310
00:13:30,026 --> 00:13:31,201
Oh, my gosh.
311
00:13:31,245 --> 00:13:32,768
Close this.
312
00:13:32,812 --> 00:13:34,335
Oh, wow!
313
00:13:34,378 --> 00:13:36,119
And it cooks on the skin side
to begin with.
314
00:13:36,163 --> 00:13:38,687
- Uh-huh.
- It stays nice and moist.
315
00:13:38,730 --> 00:13:40,036
Time to flip this.
316
00:13:40,080 --> 00:13:42,299
Ah.
317
00:13:42,343 --> 00:13:44,127
Ooh! That's so beautiful!
318
00:13:44,171 --> 00:13:45,433
Okay.
319
00:13:45,476 --> 00:13:46,826
Oh, you put the thing
like that.
320
00:13:46,869 --> 00:13:47,870
That's so smart.
Oh, yes.
321
00:13:47,914 --> 00:13:51,656
And then you turn it over.
322
00:13:51,700 --> 00:13:53,484
Oh...
323
00:13:53,528 --> 00:13:55,269
ooh!
324
00:13:55,312 --> 00:13:57,967
My goodness.
325
00:13:58,011 --> 00:13:59,142
Okay.
326
00:13:59,186 --> 00:14:02,276
So this is our
pescado a la talla,
327
00:14:02,319 --> 00:14:03,538
red and green.
328
00:14:03,581 --> 00:14:05,540
And I feel it's very much
like me, right?
329
00:14:05,583 --> 00:14:07,194
It's like my Mexican side,
my Italian side.
330
00:14:07,237 --> 00:14:08,369
Oh, nice!
331
00:14:08,412 --> 00:14:10,675
This is Gabi's identity
in a dish.
332
00:14:11,546 --> 00:14:13,200
Pescado a la talla.
333
00:14:14,244 --> 00:14:15,245
I'm not surprised
334
00:14:15,289 --> 00:14:17,552
Contramar is always packed.
335
00:14:17,595 --> 00:14:20,642
With dishes like
fresh tuna tostadas,
336
00:14:20,685 --> 00:14:23,340
mouthwatering
shrimp aguachile,
337
00:14:23,384 --> 00:14:25,386
and whitefish ceviche,
338
00:14:25,429 --> 00:14:26,996
I'm lucky to get a table here.
339
00:14:29,303 --> 00:14:32,349
Because I have a date
with one sexy chilango...
340
00:14:34,134 --> 00:14:35,700
My husband, Pepe.
341
00:14:37,050 --> 00:14:39,052
Que romantico!
Que romantico!
342
00:14:39,095 --> 00:14:41,793
Forgive me for interrupting
this romantic moment.
343
00:14:44,535 --> 00:14:46,059
To get us in the mood,
Gabi starts
344
00:14:46,102 --> 00:14:49,236
with Pepe's favorite,
red clam ceviche.
345
00:14:51,934 --> 00:14:53,980
Wow. Mmm.
346
00:14:54,023 --> 00:14:56,330
One of our first dates
was here at Contramar.
347
00:14:56,373 --> 00:14:58,549
We had so much fun, because
we were, like, just dating,
348
00:14:58,593 --> 00:15:00,377
and we had to be smooshed
into the--
349
00:15:00,421 --> 00:15:02,858
really tight into the bar.
350
00:15:02,902 --> 00:15:05,078
I mean, first of all, you were
impressed with my Spanish.
351
00:15:06,688 --> 00:15:08,211
No.
When I started to date Eva,
352
00:15:08,255 --> 00:15:09,647
she goes, "I'm Mexican!"
353
00:15:09,691 --> 00:15:11,606
I said, "You're a Mexican
that doesn't speak Spanish?"
354
00:15:11,649 --> 00:15:13,260
"I speak Spanish!"
355
00:15:13,303 --> 00:15:14,870
Okay. Cool.
356
00:15:14,914 --> 00:15:16,698
Ven, Mauricio!
357
00:15:18,091 --> 00:15:21,007
Gabi's boyfriend, Mauricio,
drops by.
358
00:15:21,050 --> 00:15:22,269
He and Pepe were friends
359
00:15:22,312 --> 00:15:24,184
way before I moved
to Mexico City.
360
00:15:25,489 --> 00:15:27,056
You're like chilango, chilango.
Yeah.
361
00:15:27,100 --> 00:15:28,928
Were you born in Mexico City?
He was born--
362
00:15:28,971 --> 00:15:30,930
Oh, so was Mauricio.
You are the two chilangos.
363
00:15:30,973 --> 00:15:33,758
Before, it wasn't an honor
to be called a chilango.
364
00:15:33,802 --> 00:15:35,586
It was--
It still is not. I mean, I--
365
00:15:35,630 --> 00:15:37,153
I feel honored
to be a chilango,
366
00:15:37,197 --> 00:15:38,285
but at the end...
Yes.
367
00:15:38,328 --> 00:15:40,113
If you go out
of Mexico City,
368
00:15:40,156 --> 00:15:42,115
people don't like us as much,
369
00:15:42,158 --> 00:15:43,594
because they think
that we're in the place
370
00:15:43,638 --> 00:15:45,161
that everything happens.
371
00:15:45,205 --> 00:15:46,554
That's what we think.
Yes.
372
00:15:46,597 --> 00:15:48,425
But you can be
an adopted chilanga.
373
00:15:48,469 --> 00:15:49,949
- Honorary chilanga.
- True.
374
00:15:49,992 --> 00:15:51,515
- Cheers for that.
- Cheers for that.
375
00:15:51,559 --> 00:15:54,170
- Cheers.
- Ole!
376
00:15:54,214 --> 00:15:55,476
Pescado a la talla.
377
00:15:55,519 --> 00:15:57,391
I may just be
an honorary chilanga,
378
00:15:57,434 --> 00:16:00,960
but look at this Mexico City
classic I've helped make.
379
00:16:03,745 --> 00:16:04,746
Wow.
380
00:16:04,789 --> 00:16:07,575
You can taste
all of the chilis,
381
00:16:07,618 --> 00:16:09,403
the garlic, the salt.
382
00:16:09,446 --> 00:16:11,100
Oh, my God.
383
00:16:11,144 --> 00:16:12,797
Let me taste--
let me taste the green side.
384
00:16:14,016 --> 00:16:15,409
Oh, the green side
is amazing.
385
00:16:15,452 --> 00:16:17,585
Mmm.
386
00:16:17,628 --> 00:16:19,587
People know
Mexico as tacos, tequila,
387
00:16:19,630 --> 00:16:21,023
tacos, tequila, tacos, tequila.
388
00:16:21,067 --> 00:16:22,546
This changes that idea.
389
00:16:22,590 --> 00:16:25,462
And I feel like Contramar
has turned it on its head
390
00:16:25,506 --> 00:16:27,987
and said,
"This is Mexican food."
391
00:16:28,030 --> 00:16:29,814
I love that Mexican food
is now that!
392
00:16:29,858 --> 00:16:31,903
It's not only, like,
Taco Tuesday.
393
00:16:31,947 --> 00:16:33,644
It's--it's so much more
than that.
394
00:16:33,688 --> 00:16:34,819
I don't know
the secret to happiness.
395
00:16:34,863 --> 00:16:36,038
All I know is,
396
00:16:36,082 --> 00:16:37,518
every time I eat Mexican food,
I'm happy.
397
00:16:37,561 --> 00:16:39,781
Yeah. But it's true!
398
00:16:39,824 --> 00:16:41,435
But it's true!
399
00:16:42,523 --> 00:16:43,741
Beautiful.
400
00:16:43,785 --> 00:16:44,829
For me, Contramar captures
401
00:16:44,873 --> 00:16:47,528
the spirit of Mexico City.
402
00:16:47,571 --> 00:16:49,573
As chilangos have grown
in confidence,
403
00:16:49,617 --> 00:16:51,053
so has their cuisine.
404
00:16:52,402 --> 00:16:54,752
Besides,
is there a better place
405
00:16:54,796 --> 00:16:56,363
to fall in love
with your husband?
406
00:17:17,210 --> 00:17:19,647
Imagine if
they would blindfold you,
407
00:17:19,690 --> 00:17:23,303
and then drop you off here.
408
00:17:23,346 --> 00:17:24,956
- "Guess where you are."
- "Guess where you are."
409
00:17:25,000 --> 00:17:28,221
It would be impossible
for you to say,
410
00:17:28,264 --> 00:17:29,613
"I'm in Mexico City."
411
00:17:29,657 --> 00:17:32,051
This would be impossible
to guess Mexico City.
412
00:17:32,094 --> 00:17:33,878
Right? Yeah.
413
00:17:37,447 --> 00:17:38,927
This feels like
another world.
414
00:17:38,970 --> 00:17:42,104
But can you believe
we're still in Mexico City?
415
00:17:42,148 --> 00:17:45,890
This is the dreamy district
of Xochimilco,
416
00:17:45,934 --> 00:17:48,458
a mystical network
of waterways
417
00:17:48,502 --> 00:17:49,894
built by the Aztecs.
418
00:17:51,287 --> 00:17:52,593
So this used to be a lake.
419
00:17:52,636 --> 00:17:54,290
The Aztecs built it,
420
00:17:54,334 --> 00:17:57,728
Chinampas,
which is little islands,
421
00:17:57,772 --> 00:17:58,729
to grow food.
422
00:18:00,644 --> 00:18:02,385
I can't think
of a better guide
423
00:18:02,429 --> 00:18:03,430
to these island farms
424
00:18:03,473 --> 00:18:06,694
than Eduardo García, or Lalo,
425
00:18:06,737 --> 00:18:09,088
one of Mexico's
superstar chefs.
426
00:18:18,532 --> 00:18:20,490
Lalo's gourmet restaurant,
Máximo Bistrot,
427
00:18:20,534 --> 00:18:22,840
is in the heart of the city,
428
00:18:22,884 --> 00:18:26,670
and it marries French
and Mexican cuisine
429
00:18:26,714 --> 00:18:29,108
using fresh produce
from island farms
430
00:18:29,151 --> 00:18:31,110
here in Xochimilco.
431
00:18:34,330 --> 00:18:36,115
Ah. So this is it.
This is it.
432
00:18:36,158 --> 00:18:37,464
This is Arca Tierra.
433
00:18:37,507 --> 00:18:39,074
This farm provides Lalo
434
00:18:39,118 --> 00:18:41,468
with some of the vegetables
for his seasonal menu.
435
00:18:42,860 --> 00:18:44,558
It's run by his friend Lucio,
436
00:18:44,601 --> 00:18:46,995
an archeologist turned farmer.
437
00:18:47,038 --> 00:18:49,128
Right now,
we have some parsley,
438
00:18:49,171 --> 00:18:50,825
some herbs around here,
439
00:18:50,868 --> 00:18:53,306
some chard, and the brassicas.
440
00:18:53,349 --> 00:18:55,221
I feel like I'm in a bowl
441
00:18:55,264 --> 00:18:56,744
of a really big salad
right now.
442
00:18:59,094 --> 00:19:01,966
So for chefs,
it's really like a paradise
443
00:19:02,010 --> 00:19:04,099
to come here and harvest.
444
00:19:04,143 --> 00:19:05,666
So you come here,
and you get inspired
445
00:19:05,709 --> 00:19:06,841
by what's growing, normally?
446
00:19:06,884 --> 00:19:07,972
That's how you decide
what to cook?
447
00:19:08,016 --> 00:19:09,104
Basically, I come here,
448
00:19:09,148 --> 00:19:11,802
and I gather what I'm in the
mood for,
449
00:19:11,846 --> 00:19:13,413
whatever looks good to my eyes.
450
00:19:13,456 --> 00:19:15,980
And I take it back.
Yeah.
451
00:19:16,024 --> 00:19:17,417
You don't have something
fixed, though, in your mind?
452
00:19:17,460 --> 00:19:19,027
No, no, no, no.
453
00:19:19,070 --> 00:19:22,726
That's what's so beautiful
and stressful about my job.
454
00:19:22,770 --> 00:19:24,815
Because that makes it
even more stressful.
455
00:19:26,034 --> 00:19:27,862
Lalo always lets
Mother Nature
456
00:19:27,905 --> 00:19:30,473
dictate which produce to pick.
457
00:19:30,517 --> 00:19:32,301
And I think
she's just had a word.
458
00:19:32,345 --> 00:19:35,174
You're gonna have
verdolaga today.
459
00:19:35,217 --> 00:19:36,349
And what is it?
460
00:19:36,392 --> 00:19:37,654
In English, it's purslane.
461
00:19:37,698 --> 00:19:39,265
- Purslane.
- Yeah.
462
00:19:39,308 --> 00:19:40,744
As soon as it starts to rain,
463
00:19:40,788 --> 00:19:42,006
you'll see this grow
everywhere.
464
00:19:42,050 --> 00:19:43,573
How do you know
you're not getting a weed?
465
00:19:43,617 --> 00:19:45,532
Well, we probably are,
but we'll clean it.
466
00:19:45,575 --> 00:19:46,881
Oh, we probably are.
467
00:19:46,924 --> 00:19:48,796
And honestly,
there's no agrochemicals here,
468
00:19:48,839 --> 00:19:50,058
no fertilizer.
469
00:19:50,101 --> 00:19:51,929
So even if we do eat
a little bit of weed,
470
00:19:51,973 --> 00:19:54,018
I mean,
it'd still be good for us.
471
00:19:55,672 --> 00:19:56,934
What does it taste like?
472
00:19:56,978 --> 00:19:58,458
To me, it's--
473
00:19:58,501 --> 00:19:59,676
It tastes like watercress.
474
00:19:59,720 --> 00:20:01,200
It does have that texture.
475
00:20:01,243 --> 00:20:02,549
- Mm-hmm.
- But you know what?
476
00:20:02,592 --> 00:20:04,594
This--our ancestors
here in Mexico
477
00:20:04,638 --> 00:20:05,682
have been eating this
478
00:20:05,726 --> 00:20:07,554
for hundreds and hundreds
of years.
479
00:20:07,597 --> 00:20:09,860
You can have it in a salad.
You can cook it.
480
00:20:09,904 --> 00:20:13,037
Probably one of the most
healthy food you can eat.
481
00:20:13,081 --> 00:20:15,475
After this,
it's gonna be your favorite.
482
00:20:15,518 --> 00:20:16,824
Everything.
483
00:20:16,867 --> 00:20:17,912
You know what?
484
00:20:17,955 --> 00:20:20,349
I want to do
a roasted beet salad.
485
00:20:20,393 --> 00:20:22,090
We're ready for lunch.
486
00:20:22,133 --> 00:20:24,353
- So we're gonna cook with it.
- Okay.
487
00:20:26,790 --> 00:20:28,618
The farm has
an outdoor kitchen
488
00:20:28,662 --> 00:20:31,012
where Lalo is showing me
how he cooks the beets.
489
00:20:31,055 --> 00:20:33,101
Even their names
sound delicious;
490
00:20:33,144 --> 00:20:35,669
white sugar beets,
red bull's blood,
491
00:20:35,712 --> 00:20:37,671
and candy stripe.
492
00:20:37,714 --> 00:20:39,890
We leave the beets
to roast slowly
493
00:20:39,934 --> 00:20:41,936
and fry onions, garlic,
and tomatoes
494
00:20:41,979 --> 00:20:44,460
as a base for the purslane.
495
00:20:44,504 --> 00:20:46,810
Now we're going to add
our verdolagas, purslane.
496
00:20:46,854 --> 00:20:48,769
- Oh, my gosh.
- Okay.
497
00:20:48,812 --> 00:20:50,423
And then we're gonna cover it.
498
00:20:53,034 --> 00:20:54,949
Where did your passion
for cooking come from?
499
00:20:54,992 --> 00:20:57,299
I started cooking
out of pure necessity.
500
00:20:57,343 --> 00:21:00,084
When I was a kid, my family
and I were migrant workers.
501
00:21:00,128 --> 00:21:01,651
My father did it for 30 years.
502
00:21:01,695 --> 00:21:03,523
I never went to school.
503
00:21:03,566 --> 00:21:05,089
I needed to find a job
504
00:21:05,133 --> 00:21:07,222
to support the family
with my father.
505
00:21:08,528 --> 00:21:10,138
When Lalo was
eight years old,
506
00:21:10,181 --> 00:21:13,228
he and his family left
their home in North Mexico
507
00:21:13,272 --> 00:21:15,535
in search of a better life
in the States.
508
00:21:17,101 --> 00:21:18,886
They worked
without documentation
509
00:21:18,929 --> 00:21:22,106
as migrant fruit pickers
around Florida.
510
00:21:22,150 --> 00:21:25,458
When he was 15, Lalo got his
first job in a restaurant.
511
00:21:27,155 --> 00:21:31,290
So I found a job washing
dishes at a restaurant
512
00:21:31,333 --> 00:21:33,553
that required no education.
513
00:21:33,596 --> 00:21:36,817
I had a fake green card
that said I was 18.
514
00:21:36,860 --> 00:21:38,297
So they hired me, and I was--
515
00:21:38,340 --> 00:21:40,473
I've always been
a very good worker.
516
00:21:40,516 --> 00:21:42,910
That's just what--
something that I have.
517
00:21:42,953 --> 00:21:45,565
Fast and whatever was--
needed to be done, I--
518
00:21:45,608 --> 00:21:47,044
Resourceful.
Initiative.
519
00:21:47,088 --> 00:21:48,350
Yeah.
Yeah.
520
00:21:48,394 --> 00:21:51,832
Because I had the mentality
of making money,
521
00:21:51,875 --> 00:21:55,183
making money, for...
Surviving.
522
00:21:55,226 --> 00:21:57,011
- For survival.
- Yeah.
523
00:21:57,054 --> 00:22:00,188
So after a few years
working there,
524
00:22:00,231 --> 00:22:03,496
I started to have friends,
wannabe gangsters.
525
00:22:03,539 --> 00:22:05,628
And I wanted to be
a wannabe gangster.
526
00:22:05,672 --> 00:22:09,066
I went to jail for four years.
527
00:22:09,110 --> 00:22:12,809
And when I came out,
I was deported.
528
00:22:12,853 --> 00:22:14,333
But I didn't stay in Mexico.
529
00:22:14,376 --> 00:22:15,943
I went back to the States,
530
00:22:15,986 --> 00:22:17,510
looked for a job
in the kitchen.
531
00:22:17,553 --> 00:22:19,990
My boss saw something in me,
532
00:22:20,034 --> 00:22:22,210
and she told me,
"You have a gift.
533
00:22:22,253 --> 00:22:23,820
You can do this for a living."
534
00:22:23,864 --> 00:22:26,649
And that kind of sank in,
you know?
535
00:22:26,693 --> 00:22:28,129
And I was like,
"This is what I want to do."
536
00:22:28,172 --> 00:22:29,913
And with time,
I just fell in love with it.
537
00:22:29,957 --> 00:22:31,088
- Yeah.
- And here I am.
538
00:22:31,132 --> 00:22:33,221
Wow, that's amazing.
539
00:22:33,264 --> 00:22:34,875
I'm gonna cry.
540
00:22:34,918 --> 00:22:37,094
Don't. It's a happy story.
541
00:22:37,138 --> 00:22:38,835
It is a happy story,
but it just shows you,
542
00:22:38,879 --> 00:22:40,097
like, you just need one person
543
00:22:40,141 --> 00:22:41,577
to give you permission
to be great.
544
00:22:41,621 --> 00:22:42,970
Yeah.
545
00:22:43,013 --> 00:22:45,407
I think they're ready.
Okay.
546
00:22:45,451 --> 00:22:47,061
Let's taste it.
547
00:22:47,104 --> 00:22:48,236
- Mmm.
- Mmm.
548
00:22:48,279 --> 00:22:50,412
Oh, my gosh. I love it.
549
00:22:50,456 --> 00:22:52,936
Imagine this
with Parmigiano-Reggiano
550
00:22:52,980 --> 00:22:54,198
on the top.
Mmm.
551
00:22:54,242 --> 00:22:55,852
It does have the texture
of a pasta.
552
00:22:55,896 --> 00:22:57,114
- Right?
- Yeah.
553
00:22:57,158 --> 00:22:58,812
Like a vegetarian pasta.
554
00:22:58,855 --> 00:23:00,553
- I love it.
- Oh, my God.
555
00:23:00,596 --> 00:23:01,858
I love it.
556
00:23:01,902 --> 00:23:03,860
- No calories.
- No calories?
557
00:23:03,904 --> 00:23:05,340
No saturated fat.
558
00:23:05,384 --> 00:23:07,473
Maybe a few calories
from the olive oil.
559
00:23:07,516 --> 00:23:09,213
And it's so filling.
560
00:23:09,257 --> 00:23:12,260
But anyways, with our beets,
they're ready too.
561
00:23:12,303 --> 00:23:14,915
Oh, that's so beautiful.
562
00:23:14,958 --> 00:23:16,656
Look at the rainbow of color!
563
00:23:16,699 --> 00:23:18,875
Oh, that's the best spoonful
right there.
564
00:23:18,919 --> 00:23:21,008
Just one hour ago,
565
00:23:21,051 --> 00:23:22,923
this produce was
in the ground.
566
00:23:22,966 --> 00:23:25,621
And now Lalo is laying
his roasted beets
567
00:23:25,665 --> 00:23:27,971
on a bed
of freshly picked arugula.
568
00:23:28,015 --> 00:23:30,452
It doesn't get more
farm-to-table than this.
569
00:23:30,496 --> 00:23:32,411
We have a little bit of mint,
and we're done.
570
00:23:32,454 --> 00:23:33,542
That's it?
571
00:23:35,544 --> 00:23:37,024
Oh, this is so beautiful.
572
00:23:37,067 --> 00:23:39,461
I would eat here every day.
For sure.
573
00:23:39,505 --> 00:23:41,289
This is when you know
it's a healthy meal.
574
00:23:41,332 --> 00:23:43,117
It has all the colors
of the rainbow.
575
00:23:43,160 --> 00:23:44,423
Ven, Lucio!
576
00:23:44,466 --> 00:23:46,555
Mmm.
577
00:23:46,599 --> 00:23:47,817
You plant, and he cooks?
578
00:23:47,861 --> 00:23:49,253
Is that the deal?
That's the deal.
579
00:23:52,169 --> 00:23:53,954
- Mmm.
- Mmm.
580
00:23:53,997 --> 00:23:56,783
The beets and that sweetness.
581
00:23:56,826 --> 00:23:57,958
Mmm.
Mmm.
582
00:23:58,001 --> 00:23:59,263
Oh, my gosh. Oh, my God.
583
00:23:59,307 --> 00:24:01,440
This might be the best salad
I've ever had.
584
00:24:06,009 --> 00:24:07,271
It's interesting,
'cause we've both been
585
00:24:07,315 --> 00:24:09,186
on a journey of, like,
leaving our roots,
586
00:24:09,230 --> 00:24:10,971
and then coming back,
and this, for me,
587
00:24:11,014 --> 00:24:14,235
has been a rediscovery
of my Mexicanness.
588
00:24:14,278 --> 00:24:16,803
But for you, what have you
discovered about yourself
589
00:24:16,846 --> 00:24:18,631
or about Mexican culture?
590
00:24:18,674 --> 00:24:20,067
The migrants
who go to the U.S.,
591
00:24:20,110 --> 00:24:22,504
they always look
for the American dream.
592
00:24:22,548 --> 00:24:25,551
But what I discovered
when I was deported to Mexico
593
00:24:25,594 --> 00:24:29,163
is that I found
that American dream in Mexico.
594
00:24:29,206 --> 00:24:32,949
I learned that
our culture is amazing.
595
00:24:32,993 --> 00:24:35,561
You know what brings people
to Mexico?
596
00:24:35,604 --> 00:24:36,605
The food culture.
597
00:24:36,649 --> 00:24:37,954
I fell in love with it.
598
00:24:37,998 --> 00:24:41,262
It's been an amazing journey
for me.
599
00:24:41,305 --> 00:24:42,872
I needed to be here.
600
00:24:42,916 --> 00:24:44,526
The universe was telling you,
"This is where you belong."
601
00:24:44,570 --> 00:24:45,527
- Yes.
- Yeah.
602
00:24:47,311 --> 00:24:49,357
I really connect
with Lalo's story.
603
00:24:49,400 --> 00:24:51,925
For me, rediscovering
my Mexican heritage
604
00:24:51,968 --> 00:24:53,970
and making a home here
605
00:24:54,014 --> 00:24:57,539
gives me a sense of belonging,
just like him.
606
00:24:57,583 --> 00:25:00,194
Like, I consider myself to be
607
00:25:00,237 --> 00:25:03,850
an extremely lucky person
that I am here.
608
00:25:05,808 --> 00:25:07,723
Thank you so much
for cooking.
609
00:25:07,767 --> 00:25:08,855
Gracias.
610
00:25:19,387 --> 00:25:21,520
I love that that music's
coming out of a pharmacy.
611
00:25:26,133 --> 00:25:29,179
Here's my tip
for driving in Mexico City:
612
00:25:29,223 --> 00:25:32,879
always add an extra hour
onto your travel time.
613
00:25:32,922 --> 00:25:34,402
There's always traffic
in Mexico City.
614
00:25:36,056 --> 00:25:37,884
There's not a time of day
or day of week
615
00:25:37,927 --> 00:25:40,147
that there isn't traffic.
616
00:25:40,190 --> 00:25:42,497
I mean, there's millions
and millions of people
617
00:25:42,541 --> 00:25:46,719
coming in and out of the city,
working all over the city.
618
00:25:46,762 --> 00:25:47,981
That means traffic.
619
00:25:50,940 --> 00:25:52,376
I'm in just one
620
00:25:52,420 --> 00:25:54,727
of the 6 million cars
on the move,
621
00:25:54,770 --> 00:25:56,555
or rather, not moving.
622
00:25:56,598 --> 00:25:58,078
But I'm used to it.
623
00:25:58,121 --> 00:25:59,688
Traffic jams are
a way of life here.
624
00:25:59,732 --> 00:26:02,386
Just getting to work
is a job in itself.
625
00:26:02,430 --> 00:26:05,085
No wonder this city is known
as "the monster."
626
00:26:07,130 --> 00:26:09,045
Beautiful Mexico.
627
00:26:16,662 --> 00:26:18,185
So how do you feed
a city this big?
628
00:26:18,228 --> 00:26:20,404
With hundreds of markets,
629
00:26:20,448 --> 00:26:23,582
like the Jamaica Market
near the historic center
630
00:26:23,625 --> 00:26:26,019
where I'm meeting
food blogger Anais.
631
00:26:29,675 --> 00:26:31,285
By Mexico City standards,
632
00:26:31,328 --> 00:26:33,417
this market is considered
pretty small,
633
00:26:33,461 --> 00:26:35,898
but it's still the length
of a city block.
634
00:26:35,942 --> 00:26:38,118
Wow, this is huge.
Yeah.
635
00:26:38,161 --> 00:26:40,120
Is this your favorite market
to come to?
636
00:26:40,163 --> 00:26:41,817
This is, yeah,
my favorite market.
637
00:26:41,861 --> 00:26:44,037
This is just one
of the 300 markets
638
00:26:44,080 --> 00:26:45,081
that we have in the city.
639
00:26:45,125 --> 00:26:46,779
- 300.
- 300.
640
00:26:46,822 --> 00:26:47,954
People come here
for groceries,
641
00:26:47,997 --> 00:26:49,259
not the supermarket?
642
00:26:49,303 --> 00:26:50,696
I think you have
a little mix of both.
643
00:26:50,739 --> 00:26:53,786
Prepackaged stuff, you get
those in the supermarket,
644
00:26:53,829 --> 00:26:54,961
and you come here
for fresh stuff.
645
00:26:55,004 --> 00:26:56,397
Oh, my God!
646
00:26:56,440 --> 00:26:58,138
This is, like,
the most beautiful stall!
647
00:26:58,181 --> 00:26:59,443
Look at the chilis.
648
00:26:59,487 --> 00:27:01,402
How long it takes--
do you think it takes?
649
00:27:01,445 --> 00:27:03,404
Yeah, exactly.
Look at this!
650
00:27:03,447 --> 00:27:04,797
Habaneros!
651
00:27:06,712 --> 00:27:09,584
Many stallholders use
this amazing produce
652
00:27:09,628 --> 00:27:11,499
to create street food
to die for.
653
00:27:11,542 --> 00:27:13,501
I challenge anyone
not to be tempted
654
00:27:13,544 --> 00:27:16,417
by these mouthwatering dishes.
655
00:27:16,460 --> 00:27:17,984
Wow. What is it?
656
00:27:18,027 --> 00:27:19,855
It's a green chorizo stand.
657
00:27:19,899 --> 00:27:21,814
- Green chorizo.
- Yeah.
658
00:27:21,857 --> 00:27:23,163
It's amazing.
659
00:27:23,206 --> 00:27:24,381
And it's green
because of all the things
660
00:27:24,425 --> 00:27:26,296
they put in,
they mix with the meat.
661
00:27:26,340 --> 00:27:29,212
The put, like, poblano pepper,
serrano pepper, spinach.
662
00:27:29,256 --> 00:27:30,431
And how do you eat it?
663
00:27:30,474 --> 00:27:31,824
In a taco.
You can eat it in a taco.
664
00:27:39,483 --> 00:27:41,703
Look at all these salsas.
665
00:27:41,747 --> 00:27:43,574
- We need our toppings.
- Oh, my God.
666
00:27:43,618 --> 00:27:45,446
I'm gonna get in trouble
with that serrano.
667
00:27:45,489 --> 00:27:48,362
And I'm gonna do green salsa.
668
00:27:48,405 --> 00:27:50,581
All right.
Here goes my--it's hot.
669
00:27:50,625 --> 00:27:52,192
Ready?
670
00:27:53,410 --> 00:27:56,022
Mmm. Mmm!
671
00:27:57,980 --> 00:27:59,503
It's almost refreshing.
672
00:27:59,547 --> 00:28:00,853
Right?
673
00:28:00,896 --> 00:28:02,506
Now I feel like
I'm being healthy.
674
00:28:02,550 --> 00:28:04,595
You have your salad
you've thrown in there.
675
00:28:04,639 --> 00:28:07,511
Other than the chorizo part,
it's a super healthy taco.
676
00:28:09,470 --> 00:28:10,776
It's hard to fathom
677
00:28:10,819 --> 00:28:13,561
how you keep
Mexico City's 300 markets
678
00:28:13,604 --> 00:28:16,216
stacked high
with the freshest produce.
679
00:28:16,259 --> 00:28:17,739
Well, it works like this.
680
00:28:17,783 --> 00:28:19,654
Every day, tens of thousands
of vendors
681
00:28:19,698 --> 00:28:21,525
bring fresh food
into the capital
682
00:28:21,569 --> 00:28:24,267
from the surrounding
countryside,
683
00:28:24,311 --> 00:28:27,880
some of them traveling
hundreds of miles.
684
00:28:27,923 --> 00:28:29,708
Luci is one of them.
685
00:28:29,751 --> 00:28:32,406
She lives in Toluca,
west of Mexico City,
686
00:28:32,449 --> 00:28:34,538
where she grows produce
and prepares ingredients
687
00:28:34,582 --> 00:28:37,411
to bring into the market...
688
00:28:37,454 --> 00:28:40,588
a round trip
of roughly six hours.
689
00:28:46,942 --> 00:28:48,988
This is the amazing Luci.
690
00:28:49,031 --> 00:28:50,076
She's like...
She's super fast.
691
00:28:50,119 --> 00:28:51,904
A master. She's super fast.
692
00:28:53,775 --> 00:28:56,430
Luci's the queen
of tlacoyos,
693
00:28:56,473 --> 00:28:58,998
a favorite Mexico City
street food.
694
00:28:59,041 --> 00:29:01,609
It's an oval-shaped patty,
and it's stuffed with,
695
00:29:01,652 --> 00:29:03,829
usually, beans,
fava beans, or cheese.
696
00:29:03,872 --> 00:29:05,395
She puts the fava bean inside,
697
00:29:05,439 --> 00:29:06,875
and this is where--
like, the tricky part.
698
00:29:06,919 --> 00:29:10,749
She has to keep the oval shape,
keep the filling inside,
699
00:29:10,792 --> 00:29:12,054
and the same thickness.
700
00:29:12,098 --> 00:29:13,490
Oh, my God.
She did that so fast.
701
00:29:13,534 --> 00:29:15,754
You--I don't know how you guys
are gonna film that.
702
00:29:15,797 --> 00:29:17,146
She went...
703
00:29:26,329 --> 00:29:28,027
Otherwise,
it doesn't taste the same.
704
00:29:28,070 --> 00:29:29,768
So she brings
the carbon from...
705
00:29:29,811 --> 00:29:30,856
Yes.
706
00:29:30,899 --> 00:29:31,857
- Her town?
- Yeah.
707
00:29:39,908 --> 00:29:42,389
This is definitely
food made with love,
708
00:29:42,432 --> 00:29:44,870
right down to Luci's
green salsa,
709
00:29:44,913 --> 00:29:48,525
cooked cactus, and cheese.
710
00:29:48,569 --> 00:29:50,049
Oh, my God.
711
00:29:52,660 --> 00:29:54,618
It smells so good.
712
00:29:54,662 --> 00:29:56,142
I'm gonna wait
for you to get yours.
713
00:29:56,185 --> 00:29:58,318
- Yeah?
- Yes.
714
00:30:01,930 --> 00:30:03,236
Tlacoyo cheers.
715
00:30:03,279 --> 00:30:04,367
It's really hot,
but temperature-hot.
716
00:30:04,411 --> 00:30:06,152
- It's hot!
- Yeah. All right.
717
00:30:09,938 --> 00:30:11,287
Mmm.
718
00:30:11,331 --> 00:30:12,723
Wow!
Mmm.
719
00:30:13,899 --> 00:30:15,465
Oh, my God.
720
00:30:15,509 --> 00:30:16,727
Wow.
721
00:30:21,254 --> 00:30:23,125
This is so good.
722
00:30:23,169 --> 00:30:24,518
Spicy.
723
00:30:24,561 --> 00:30:26,085
It is, and you got a lot.
724
00:30:26,128 --> 00:30:27,216
I like it.
725
00:30:30,393 --> 00:30:31,830
To me, these markets are like
726
00:30:31,873 --> 00:30:34,615
little magical cities
within a city.
727
00:30:34,658 --> 00:30:38,184
Their culture is woven into
the fabric of the capital,
728
00:30:38,227 --> 00:30:39,925
thanks to vendors like Luci,
729
00:30:39,968 --> 00:30:43,754
who treat their customers
and food with true devotion.
730
00:30:55,592 --> 00:30:57,725
Mexico City's rich mix
of cultures
731
00:30:57,768 --> 00:31:00,206
is a result of centuries
of immigration.
732
00:31:00,249 --> 00:31:02,730
But it's also the crossroads
733
00:31:02,773 --> 00:31:05,298
for many migratory routes
to the United States.
734
00:31:07,300 --> 00:31:08,910
I've come to Tacubaya,
735
00:31:08,954 --> 00:31:11,521
only 5 miles
from the historic center,
736
00:31:11,565 --> 00:31:13,219
but it feels like
a world away.
737
00:31:15,090 --> 00:31:18,180
I'm here to visit
a remarkable refugee shelter
738
00:31:18,224 --> 00:31:21,923
where cooking is at
the heart of communal living.
739
00:31:26,232 --> 00:31:27,973
both: Hola!
740
00:31:31,846 --> 00:31:33,152
Gracias.
741
00:31:44,859 --> 00:31:48,689
Gabriela Hernández Chalte
is a force of nature.
742
00:31:48,732 --> 00:31:51,648
She started Casa Tochan
over a decade ago
743
00:31:51,692 --> 00:31:55,087
to offer shelter to refugees
fleeing their homelands.
744
00:32:02,050 --> 00:32:04,096
Wow.
745
00:32:04,139 --> 00:32:06,881
Gaby encourages her guests
to paint the walls
746
00:32:06,925 --> 00:32:09,840
with their personal stories
and hopes for the future.
747
00:32:48,314 --> 00:32:49,793
The residents love
cooking dishes
748
00:32:49,837 --> 00:32:53,449
from their homeland to share
with their housemates.
749
00:32:53,493 --> 00:32:56,278
Hola.
Hola. Yaciel.
750
00:32:59,107 --> 00:33:01,675
Cubano! A Cuban in Mexico.
751
00:33:01,718 --> 00:33:03,764
So what did we put
in the pot first?
752
00:33:12,077 --> 00:33:13,252
Uh-huh.
753
00:33:13,295 --> 00:33:14,383
What was your journey?
754
00:33:14,427 --> 00:33:16,211
You came from Cuba to here?
755
00:33:27,614 --> 00:33:29,355
What made you want
to leave Cuba?
756
00:33:42,759 --> 00:33:43,891
Do you like Mexican food?
757
00:33:43,934 --> 00:33:44,892
Sí.
758
00:33:49,505 --> 00:33:52,552
It looks to me
like Yaciel's Cuban fricassee
759
00:33:52,595 --> 00:33:54,293
is also going to pack a punch.
760
00:33:54,336 --> 00:33:55,555
Yeah.
761
00:34:03,954 --> 00:34:07,219
For the pressure,
so we can eat faster.
762
00:34:09,221 --> 00:34:11,223
Finally, time to eat,
763
00:34:11,266 --> 00:34:14,313
and the rich aroma of the pork
smells divine.
764
00:34:14,356 --> 00:34:16,445
Yay, bravo, chef!
765
00:34:26,064 --> 00:34:27,935
They go hand in hand.
They go hand in hand.
766
00:34:32,809 --> 00:34:34,811
Nicaragua.
I love Nicaragua.
767
00:34:46,475 --> 00:34:47,607
Uh-huh.
768
00:34:57,312 --> 00:34:58,313
Mmm.
769
00:34:58,357 --> 00:34:59,923
Wow.
770
00:34:59,967 --> 00:35:01,447
This is so good!
771
00:35:01,490 --> 00:35:02,883
I can't believe we made this.
772
00:35:04,276 --> 00:35:05,581
Okay, you made it. You made it.
773
00:35:05,625 --> 00:35:07,801
But this is so good.
774
00:35:07,844 --> 00:35:09,455
What do you think of the food?
775
00:35:09,498 --> 00:35:11,239
Do you miss your food
from your country?
776
00:35:25,079 --> 00:35:26,341
- Sí.
- Sí.
777
00:35:49,451 --> 00:35:50,583
Sí. Gracias.
778
00:35:55,283 --> 00:35:57,546
Gracias. Gracias.
779
00:35:58,895 --> 00:36:01,768
I love that Casa Tochan
780
00:36:01,811 --> 00:36:04,118
really focuses on food,
781
00:36:04,162 --> 00:36:05,728
reminding them
of their country
782
00:36:05,772 --> 00:36:06,773
and what they've missed.
783
00:36:06,816 --> 00:36:08,688
This house is full of light,
784
00:36:08,731 --> 00:36:09,819
and it's full of love,
785
00:36:09,863 --> 00:36:11,256
and it's full of hope.
786
00:36:11,299 --> 00:36:14,607
And I think food has
a big part to do with that.
787
00:36:29,317 --> 00:36:30,710
- Hola!
- Hola!
788
00:36:35,062 --> 00:36:36,063
Gracias.
789
00:36:37,586 --> 00:36:39,153
This is El Moro.
790
00:36:39,197 --> 00:36:41,111
It's an institution
in Mexico City.
791
00:36:41,155 --> 00:36:45,725
It's--you have to come here
when you're in Mexico City.
792
00:36:45,768 --> 00:36:48,075
Churros and chocolate
are a dream come true
793
00:36:48,118 --> 00:36:50,208
for my four-year-old son,
Santi.
794
00:36:50,251 --> 00:36:52,514
Yeah!
795
00:36:52,558 --> 00:36:53,646
This one, but softly.
796
00:36:53,689 --> 00:36:55,169
Soft, soft, soft!
797
00:36:55,213 --> 00:36:56,388
Slow.
798
00:36:56,431 --> 00:36:58,390
This is the chilango
in the family.
799
00:36:58,433 --> 00:37:00,174
When it comes to food,
800
00:37:00,218 --> 00:37:02,089
we all have
our guilty pleasures.
801
00:37:02,132 --> 00:37:04,483
For my son,
it's chocolate and churros.
802
00:37:06,180 --> 00:37:08,791
And for me,
it's anything Japanese.
803
00:37:08,835 --> 00:37:10,663
So I'm excited to try
something new:
804
00:37:10,706 --> 00:37:13,187
Japanese-Mexican cuisine,
805
00:37:13,231 --> 00:37:16,582
pioneered by Chef Edo López
in Mexico City's Little Tokyo.
806
00:37:16,625 --> 00:37:17,539
Welcome to Mexico.
807
00:37:17,583 --> 00:37:19,411
Have a seat.
808
00:37:19,454 --> 00:37:21,064
I've never been
to Little Tokyo.
809
00:37:21,108 --> 00:37:22,240
- Really?
- Yes.
810
00:37:22,283 --> 00:37:23,763
Well, we call it Little Tokyo
811
00:37:23,806 --> 00:37:26,635
because there's a lot
of Japanese places around it.
812
00:37:26,679 --> 00:37:28,463
Uh-huh, but are you
of Japanese descent?
813
00:37:28,507 --> 00:37:29,856
My grandfather
814
00:37:29,899 --> 00:37:32,250
and my family lived in Japan
for a long time.
815
00:37:32,293 --> 00:37:33,425
- Really?
- Yeah. Yeah.
816
00:37:33,468 --> 00:37:35,731
But I was raised
and born in Tijuana.
817
00:37:35,775 --> 00:37:38,125
I'm very proud Mexican,
very, very proud.
818
00:37:38,168 --> 00:37:41,824
And I try to bring this love
with food to Mexico.
819
00:37:41,868 --> 00:37:42,912
You know?
You want to show them
820
00:37:42,956 --> 00:37:44,697
both your cultures.
Yeah.
821
00:37:46,829 --> 00:37:49,136
I had no idea that
in the late 19th century,
822
00:37:49,179 --> 00:37:53,706
thousands of Japanese people
came to Mexico to work,
823
00:37:53,749 --> 00:37:56,491
many of them putting down
roots here.
824
00:37:56,535 --> 00:38:00,365
And now Edo is reviving
this Japanese-Mexican link
825
00:38:00,408 --> 00:38:02,062
through his cuisine.
826
00:38:02,105 --> 00:38:04,978
So what do you think
if we go to eat yakitori?
827
00:38:05,021 --> 00:38:07,589
- I'm in. I'm in.
- Cool. It's around the corner.
828
00:38:07,633 --> 00:38:08,634
All right.
829
00:38:14,509 --> 00:38:16,772
I've asked my friend Ricardo
to join us
830
00:38:16,816 --> 00:38:19,993
at Edo's innovative
restaurant, Hiyoko.
831
00:38:20,036 --> 00:38:22,474
And this time,
I'm the one showing him
832
00:38:22,517 --> 00:38:24,389
the latest dining sensation.
833
00:38:26,478 --> 00:38:29,524
I'm so excited, 'cause Ricardo
has shown me Mexico City,
834
00:38:29,568 --> 00:38:30,830
and now I get to show him
something.
835
00:38:30,873 --> 00:38:32,658
You didn't know about this!
Never.
836
00:38:32,701 --> 00:38:35,791
All my friends have come,
and I've never been here.
837
00:38:35,835 --> 00:38:37,402
Something to drink?
You want some sake first?
838
00:38:37,445 --> 00:38:38,577
- Of course.
- Water?
839
00:38:38,620 --> 00:38:39,752
You don't know
my friend Ricardo.
840
00:38:39,795 --> 00:38:41,362
We like it.
841
00:38:41,406 --> 00:38:42,668
Okay. So--
842
00:38:42,711 --> 00:38:44,626
So how do you say "salud"
in Japanese?
843
00:38:44,670 --> 00:38:45,801
- Kanpai.
- Kanpai.
844
00:38:45,845 --> 00:38:47,325
- Kanpai.
- Kanpai.
845
00:38:49,631 --> 00:38:51,546
Oh, my God. What is that?
846
00:38:51,590 --> 00:38:53,418
- It's tapioca.
- Tapioca.
847
00:38:53,461 --> 00:38:55,289
And squid ink.
848
00:38:55,333 --> 00:38:57,160
This is genius.
849
00:38:57,204 --> 00:39:00,947
Edo uses tapioca pearls,
popular in Japanese cooking,
850
00:39:00,990 --> 00:39:04,211
in place of corn to make
his signature tostadas,
851
00:39:04,254 --> 00:39:08,084
which he tops with grilled
chicken and serrano chili.
852
00:39:08,128 --> 00:39:11,479
So we have
yakitori tapioca tostada.
853
00:39:11,523 --> 00:39:12,698
Arigato.
854
00:39:14,526 --> 00:39:16,397
Look at that.
855
00:39:20,227 --> 00:39:21,750
Mmm.
856
00:39:21,794 --> 00:39:23,926
Sweet and savory.
857
00:39:23,970 --> 00:39:25,058
Savory. It's very savory.
858
00:39:25,101 --> 00:39:26,233
But you know what I like?
859
00:39:26,276 --> 00:39:27,495
The take
on the Mexican tostada.
860
00:39:27,539 --> 00:39:28,714
- Yeah, right?
- Yeah.
861
00:39:28,757 --> 00:39:30,933
Like, has the chili
at the end, like--
862
00:39:30,977 --> 00:39:33,414
- Kanpai.
- Kanpai.
863
00:39:34,937 --> 00:39:37,418
I'm really curious
to try this next dish,
864
00:39:37,462 --> 00:39:40,813
a classic skewer
with a very Mexican touch.
865
00:39:40,856 --> 00:39:43,293
So chicken breast
with onions.
866
00:39:43,337 --> 00:39:46,558
And then top it with a powder
of chicatana ants.
867
00:39:46,601 --> 00:39:48,429
Do you know the chicatana?
What?
868
00:39:50,039 --> 00:39:53,434
Eating large flying ants
isn't some crazy new trend.
869
00:39:53,478 --> 00:39:56,132
This goes way back
to pre-Hispanic times,
870
00:39:56,176 --> 00:39:57,960
and they're still
a delicacy today,
871
00:39:58,004 --> 00:39:59,832
thanks to their
distinctive taste.
872
00:39:59,875 --> 00:40:01,616
Itadakimasu.
Itadakimasu.
873
00:40:05,664 --> 00:40:08,014
Mmm. Oh, yeah. That--
874
00:40:08,057 --> 00:40:10,016
those ants are pretty smoky.
Right?
875
00:40:10,059 --> 00:40:12,671
- You taste the smoky ants?
- Yeah. It's really good.
876
00:40:12,714 --> 00:40:15,369
You get the best ratio
of onion and ants
877
00:40:15,413 --> 00:40:17,763
in the same bite.
878
00:40:17,806 --> 00:40:19,939
- You do love your ants.
- I do love my ants.
879
00:40:19,982 --> 00:40:22,158
And just when
I'm about to burst,
880
00:40:22,202 --> 00:40:24,247
it's time for the main course.
881
00:40:24,291 --> 00:40:29,470
So today will be rice
and grilled duck donburi.
882
00:40:29,514 --> 00:40:31,733
Like, the best part
of the meal comes last.
883
00:40:31,777 --> 00:40:33,648
- Yes.
- So what, is this an egg yolk?
884
00:40:33,692 --> 00:40:34,780
Egg yolk.
885
00:40:38,305 --> 00:40:40,960
Can I applaud now?
886
00:40:41,003 --> 00:40:44,833
So...and you're gonna have it
also with soup.
887
00:40:44,877 --> 00:40:46,618
- This is like a chicken broth.
- Yeah.
888
00:40:46,661 --> 00:40:48,097
- Do I pour it on there?
- No, no, no.
889
00:40:48,141 --> 00:40:49,621
Just, like, on the side.
Oh, on the side.
890
00:40:49,664 --> 00:40:50,970
And you can--like a tea.
891
00:40:51,013 --> 00:40:54,103
You can, like--
and it's very aromatic.
892
00:40:54,147 --> 00:40:55,540
I'm gonna pour
my broth in it.
893
00:40:55,583 --> 00:40:56,715
Can I do that?
Yeah.
894
00:40:56,758 --> 00:40:58,151
If you want to, of course.
895
00:40:58,194 --> 00:40:59,369
Okay. So yeah.
896
00:40:59,413 --> 00:41:00,414
I'm gonna mix the egg.
897
00:41:00,458 --> 00:41:02,111
- Yeah.
- How's that?
898
00:41:02,155 --> 00:41:04,070
By mixing
the Mexican chicken broth
899
00:41:04,113 --> 00:41:05,506
with the Japanese rice,
900
00:41:05,550 --> 00:41:07,900
I've just created
my very own fusion dish.
901
00:41:07,943 --> 00:41:09,684
Thank you.
It's beautiful. Thank you.
902
00:41:09,728 --> 00:41:11,120
- Mmm.
- Really beautiful.
903
00:41:11,164 --> 00:41:14,384
That chicken broth
is so light.
904
00:41:14,428 --> 00:41:16,517
So I'm gonna do your style.
Let me check.
905
00:41:16,561 --> 00:41:17,605
Yeah, so the egg--
906
00:41:17,649 --> 00:41:18,780
Do my style.
907
00:41:18,824 --> 00:41:19,738
See, the egg cooks
a little bit.
908
00:41:19,781 --> 00:41:20,869
Yeah.
909
00:41:22,784 --> 00:41:23,959
- Look at that.
- Mmm.
910
00:41:24,003 --> 00:41:26,048
- Right?
- Thank you for coming in.
911
00:41:26,092 --> 00:41:27,963
Kanpai. Salud.
Kanpai.
912
00:41:28,007 --> 00:41:29,487
We're confused now--
913
00:41:29,530 --> 00:41:31,184
Gracias.
914
00:41:31,227 --> 00:41:32,490
I love how Edo's cuisine
915
00:41:32,533 --> 00:41:34,187
captures the spirit here.
916
00:41:34,230 --> 00:41:36,537
Like so much of the food
from Mexico City,
917
00:41:36,581 --> 00:41:39,758
it takes influences
from all over the world,
918
00:41:39,801 --> 00:41:45,198
transforming it into something
uniquely chilango.
919
00:41:45,241 --> 00:41:47,330
I'm proud to be part
of this great city, but...
920
00:41:47,374 --> 00:41:48,549
Wow.
921
00:41:48,593 --> 00:41:49,898
I don't know
if I can ever call myself
922
00:41:49,942 --> 00:41:51,857
a chilanga.
923
00:41:51,900 --> 00:41:53,598
I think somebody
has to anoint me.
924
00:41:53,641 --> 00:41:57,253
I think there's a ceremony,
and I'm crowned chilanga.
925
00:41:57,297 --> 00:41:58,690
But I don't think so.
926
00:41:58,733 --> 00:42:00,082
Not until
I speak better Spanish
927
00:42:00,126 --> 00:42:01,823
will I be able to be
a chilanga.
65885
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