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Do you believe in magic?
2
00:00:09,357 --> 00:00:13,013
I didn't until Oaxaca
cast its spell on me.
3
00:00:18,018 --> 00:00:21,891
In this bewitching place,
culinary wonders are conjured.
4
00:00:21,934 --> 00:00:23,632
There's a lot
of exciting chefs
5
00:00:23,675 --> 00:00:25,503
coming out of this region.
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00:00:25,547 --> 00:00:28,332
And Oaxaca is now a mecca
for food lovers in the know.
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00:00:28,376 --> 00:00:29,029
So good.
8
00:00:34,425 --> 00:00:36,340
The gastronomic wizards
here...
9
00:00:36,384 --> 00:00:38,299
Wow.
10
00:00:38,342 --> 00:00:42,172
Can summon so many of Mexico's
most iconic ingredients.
11
00:00:42,216 --> 00:00:44,957
Have you ever seen
such a rainbow of corn?
12
00:00:47,569 --> 00:00:49,962
It's the original
string cheese.
13
00:00:50,006 --> 00:00:53,270
I'm Eva Longoria,
born and bred in Texas
14
00:00:53,314 --> 00:00:56,665
with Mexican-American roots,
which makes me a Texican.
15
00:00:56,708 --> 00:01:00,277
I'm exploring Mexico to see
how the people, their lands,
16
00:01:00,321 --> 00:01:03,541
and their past have shaped
a culinary tradition
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00:01:03,585 --> 00:01:06,892
as diverse as its 32 states.
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00:01:08,546 --> 00:01:11,767
Nestled within
three vast mountain ranges,
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00:01:11,810 --> 00:01:14,552
Oaxaca is so blessed
with food riches.
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00:01:14,596 --> 00:01:15,988
Roasted chocolate.
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00:01:16,032 --> 00:01:19,209
It's as if the gods themselves
dined here.
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00:01:21,472 --> 00:01:24,649
And for its ancient
Indigenous communities...
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00:01:27,652 --> 00:01:31,526
This land
and its produce is sacred.
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00:01:31,569 --> 00:01:34,529
But in these parts, you've got
to work hard for your dinner.
25
00:01:34,572 --> 00:01:35,660
Oh, my God.
26
00:01:35,704 --> 00:01:37,662
I mean, really hard.
27
00:01:37,706 --> 00:01:39,534
God, I'm sweating.
28
00:01:39,577 --> 00:01:42,319
Wish me luck.
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00:02:00,032 --> 00:02:02,557
Since pre-Hispanic times,
ancient trade routes
30
00:02:02,600 --> 00:02:05,473
bringing an abundance
of amazing ingredients
31
00:02:05,516 --> 00:02:07,301
have snaked from South America
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00:02:07,344 --> 00:02:10,521
into the belly of Mexico
via Oaxaca.
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00:02:13,089 --> 00:02:15,657
Today many of these
food gems find their way
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00:02:15,700 --> 00:02:17,963
to the Mercado de Abastos,
35
00:02:18,007 --> 00:02:20,227
a giant market on the edge
of the state capital,
36
00:02:20,270 --> 00:02:21,663
Oaxaca City.
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00:02:28,060 --> 00:02:30,019
And in this warren
of stalls...
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Hola.
Hey, Eva!
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00:02:32,891 --> 00:02:35,851
I've hunted down
the pioneering chef
40
00:02:35,894 --> 00:02:40,508
who put Oaxacan food
on the map, Alex Ruiz.
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00:02:46,688 --> 00:02:48,820
Uh-huh.
42
00:02:48,864 --> 00:02:51,171
This was your playground?
43
00:02:56,263 --> 00:02:58,352
Mm-hmm.
44
00:03:01,311 --> 00:03:03,095
I'm sticking close
to this guy.
45
00:03:03,139 --> 00:03:05,707
Get lost here,
and you may never be found.
46
00:03:05,750 --> 00:03:08,275
Habaneros.
Yes, habaneros.
47
00:03:10,407 --> 00:03:11,800
Oh, my God, look at this.
48
00:03:11,843 --> 00:03:13,758
This is the biggest piece
of cheese I've ever seen.
49
00:03:25,683 --> 00:03:28,338
But Oaxaca's
most famous ingredient, cacao,
50
00:03:28,382 --> 00:03:31,689
actually came here
via those trade routes.
51
00:03:31,733 --> 00:03:33,474
Ooh, I smell chocolate.
52
00:03:33,517 --> 00:03:36,085
And chocolate went on
to become a cornerstone
53
00:03:36,128 --> 00:03:38,087
of Oaxacan gastronomy.
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00:03:38,130 --> 00:03:39,915
If you want
your chocolate fix,
55
00:03:39,958 --> 00:03:41,656
the mercado
is still the place to come.
56
00:03:41,699 --> 00:03:43,135
But I'm not talking
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00:03:43,179 --> 00:03:46,617
about anything as simple
as a sugary snack.
58
00:03:46,661 --> 00:03:48,750
Hola, don Chava.
59
00:03:51,579 --> 00:03:53,233
Oaxaca's Willy Wonkas
60
00:03:53,276 --> 00:03:55,583
create bespoke
chocolate mixes
61
00:03:55,626 --> 00:03:58,063
for their customers
to use in cooking.
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00:03:58,107 --> 00:03:59,326
Mmm.
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00:03:59,369 --> 00:04:00,283
Bitter.
64
00:04:00,327 --> 00:04:02,372
- It is bitter.
- Pure and raw.
65
00:04:02,416 --> 00:04:05,593
Alex's personal blend
combines cinnamon with almonds
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00:04:05,636 --> 00:04:06,985
and a sprinkle of sugar.
67
00:04:07,029 --> 00:04:08,944
It's the perfect alchemy
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00:04:08,987 --> 00:04:11,120
for one
of his legendary recipes,
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00:04:11,163 --> 00:04:14,776
the luxurious sauce
mole negro.
70
00:04:14,819 --> 00:04:16,604
This is it?
71
00:04:16,647 --> 00:04:18,301
Machine.
72
00:04:18,345 --> 00:04:20,390
So we're gonna grind this
into a paste?
73
00:04:20,434 --> 00:04:21,913
Yes.
74
00:04:21,957 --> 00:04:24,960
The oil from the nuts
turns the dry beans
75
00:04:25,003 --> 00:04:26,570
into a luscious paste.
76
00:04:26,614 --> 00:04:28,746
Smells incredible.
77
00:04:28,790 --> 00:04:30,052
Yes.
78
00:04:31,662 --> 00:04:34,317
Okay, let's see.
79
00:04:34,361 --> 00:04:36,276
Mmm. Mmm.
80
00:04:37,886 --> 00:04:39,322
But the aroma--
81
00:04:39,366 --> 00:04:41,455
the aroma is...
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Roasted chocolate.
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00:04:43,544 --> 00:04:45,981
This chocolate
is a direct connection
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00:04:46,024 --> 00:04:49,245
to the Indigenous ancestors
of the Oaxacans,
85
00:04:49,289 --> 00:04:52,292
who worshipped it
as the food of the gods.
86
00:04:58,863 --> 00:05:00,865
Only for the kings.
Only for the kings.
87
00:05:00,909 --> 00:05:02,432
- Yeah.
- Mm-hmm.
88
00:05:07,176 --> 00:05:09,352
Very nice.
It's so pretty.
89
00:05:12,224 --> 00:05:13,835
So now we have our chocolate
90
00:05:13,878 --> 00:05:14,879
for the mole.
Yeah!
91
00:05:17,055 --> 00:05:19,841
Alex's world-famous
restaurant, Casa Oaxaca,
92
00:05:19,884 --> 00:05:22,844
celebrates the glories
of this region's produce.
93
00:05:22,887 --> 00:05:24,324
So there's no better place
94
00:05:24,367 --> 00:05:27,414
to try Oaxaca's famous
mole negro.
95
00:05:27,457 --> 00:05:29,024
Is this everything
that your mole has?
96
00:05:29,067 --> 00:05:30,286
Yes, correct.
97
00:05:33,245 --> 00:05:37,206
I mean, this is a very
culturally mixed dish, mole.
98
00:05:37,249 --> 00:05:40,992
These 28 ingredients are
a marriage of Spanish imports,
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00:05:41,036 --> 00:05:42,820
like limes and walnuts,
100
00:05:42,864 --> 00:05:44,387
with Indigenous staples
101
00:05:44,431 --> 00:05:47,564
likechiles
and, of course, chocolate.
102
00:05:52,482 --> 00:05:53,918
Okay.
103
00:05:55,050 --> 00:05:56,878
Muy bien.
104
00:06:00,621 --> 00:06:04,102
I love that everything
just goes all together.
105
00:06:06,366 --> 00:06:09,543
The chilesoff the comal.
106
00:06:09,586 --> 00:06:11,588
Rather than spicy heat,
107
00:06:11,632 --> 00:06:14,112
these charred,
dark-brownchiles
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00:06:14,156 --> 00:06:15,592
native to Oaxaca
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00:06:15,636 --> 00:06:19,074
add a rich smoky texture
to the mole negro.
110
00:06:19,117 --> 00:06:21,424
That's all you do
is crush them in?
111
00:06:23,861 --> 00:06:25,515
Smells wonderful.
112
00:06:39,877 --> 00:06:41,923
Okay, here goes the mole.
113
00:06:47,145 --> 00:06:49,931
- Chocolate!
- Chocolate.
114
00:06:49,974 --> 00:06:51,411
- Want me to get it out?
- Yeah, yeah.
115
00:06:51,454 --> 00:06:53,021
There.
116
00:06:53,064 --> 00:06:56,677
Alex's custom-made chocolate
is the crowning ingredient...
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So smooth and silky.
118
00:06:59,070 --> 00:07:02,073
To this magnificently complex
119
00:07:02,117 --> 00:07:04,989
and sophisticated sauce.
120
00:07:05,033 --> 00:07:06,948
Okay.
121
00:07:06,991 --> 00:07:08,645
- Please, Eva.
- Okay.
122
00:07:11,300 --> 00:07:13,955
Mmm.
It's super chocolatey.
123
00:07:13,998 --> 00:07:15,783
- Yeah.
- So good.
124
00:07:15,826 --> 00:07:17,262
- You like it?
- Yeah.
125
00:07:17,306 --> 00:07:18,742
- Good.
- Oh, my God.
126
00:07:18,786 --> 00:07:22,137
I knew I was gonna get mole
on my dress.
127
00:07:22,180 --> 00:07:24,531
- You now--
- Now I'm Oaxacan.
128
00:07:24,574 --> 00:07:28,491
Now I'm a real Oaxacan.
You can marry in Oaxaca.
129
00:07:28,535 --> 00:07:30,014
Sí, señora.
130
00:07:32,452 --> 00:07:35,542
What better way to celebrate
my new Oaxacan citizenship
131
00:07:35,585 --> 00:07:39,633
than dinner on Alex's
gorgeous rooftop terrace?
132
00:07:42,984 --> 00:07:44,986
Hey, Eva.
133
00:07:45,029 --> 00:07:48,598
Oh, wow.
134
00:07:48,642 --> 00:07:49,991
Turkey?
135
00:07:51,862 --> 00:07:53,342
Spaniards?
136
00:07:55,213 --> 00:07:56,954
So they had poultry?
137
00:07:56,998 --> 00:08:00,262
The turkey is marinated
with herbs and slow-cooked,
138
00:08:00,305 --> 00:08:03,961
served with rice,
some plantain, and a tamale.
139
00:08:04,005 --> 00:08:05,572
But the star of the show--
140
00:08:05,615 --> 00:08:10,141
Alex's velvety,
chocolaty mole negro.
141
00:08:10,185 --> 00:08:12,361
Oh, that's delicious.
142
00:08:12,404 --> 00:08:13,449
It's the chocolate.
It's the chiles.
143
00:08:13,493 --> 00:08:15,320
It's the nuts.
It's all of those herbs.
144
00:08:15,364 --> 00:08:17,409
It's very herbal.
Mmm.
145
00:08:17,453 --> 00:08:20,195
It tastes
totally different now.
146
00:08:20,238 --> 00:08:23,764
This is so, so nice.
147
00:08:23,807 --> 00:08:27,158
What an honor
to eat your mole negro.
148
00:08:27,202 --> 00:08:29,857
Oh, yes, our mole negro.
149
00:08:29,900 --> 00:08:31,685
So when did you start cooking?
150
00:08:33,643 --> 00:08:35,036
Five?
151
00:08:45,437 --> 00:08:47,614
- No?
- That made me cry.
152
00:08:50,355 --> 00:08:51,661
Vicenta.
153
00:08:51,705 --> 00:08:54,316
Salud, doña Vicenta.
both: Ahí está.
154
00:08:54,359 --> 00:08:55,926
Salud.
155
00:09:11,115 --> 00:09:12,334
- Hi, Eva.
- Hi.
156
00:09:12,377 --> 00:09:14,292
How are you?
Great.
157
00:09:14,336 --> 00:09:16,381
Great meeting you.
Oh, so nice to meet you.
158
00:09:16,425 --> 00:09:18,558
You too.
Bienvenida.
159
00:09:18,601 --> 00:09:20,211
Welcome to the world capital
of quesillo.
160
00:09:20,255 --> 00:09:21,865
Oh, it's my favorite cheese.
161
00:09:21,909 --> 00:09:24,912
Food writer Omar Alonso
is passionate
162
00:09:24,955 --> 00:09:29,394
about Oaxaca's most famous
export, a stringy cheese.
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00:09:29,438 --> 00:09:31,483
Legend has it, it was created
164
00:09:31,527 --> 00:09:34,138
here in the sleepy town
of Reyes Etla,
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00:09:34,182 --> 00:09:36,358
where the locals
christened it quesillo,
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00:09:36,401 --> 00:09:39,187
meaning little cheese.
167
00:09:39,230 --> 00:09:41,015
So, yeah, quesillo
is a very important part
168
00:09:41,058 --> 00:09:42,756
of our diet in Oaxaca.
169
00:09:47,064 --> 00:09:48,979
- In your sandwiches?
- Yeah.
170
00:09:50,067 --> 00:09:51,721
Omar is taking me
171
00:09:51,765 --> 00:09:53,897
to meet one of the most
distinguished quesillo makers
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00:09:53,941 --> 00:09:55,333
in the region.
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00:09:55,377 --> 00:09:57,205
There's a difference
between the industrialized one
174
00:09:57,248 --> 00:09:58,598
and the artisanal way?
175
00:10:02,819 --> 00:10:04,212
Yeah.
176
00:10:04,255 --> 00:10:06,518
Janet López Canseco's
family farm
177
00:10:06,562 --> 00:10:08,956
is one of the last
in Mexico to produce quesillo
178
00:10:08,999 --> 00:10:10,131
the traditional way.
179
00:10:13,308 --> 00:10:15,397
This is so exciting.
180
00:10:15,440 --> 00:10:17,399
I've never seen
how quesillo is made.
181
00:10:17,442 --> 00:10:19,140
This is your lucky day.
182
00:10:24,972 --> 00:10:26,103
Uh-huh.
183
00:10:30,020 --> 00:10:32,806
Turning the curds
into the stringy goodness
184
00:10:32,849 --> 00:10:35,983
we know and love
takes hands-on attention
185
00:10:36,026 --> 00:10:39,639
from Janet and her dad, Juan.
186
00:10:51,389 --> 00:10:53,435
They say that an ancestor
of Janet's,
187
00:10:53,478 --> 00:10:57,308
a clueless teenager,
took her eye off the curds
188
00:10:57,352 --> 00:10:59,267
and added boiling water
in a panic
189
00:10:59,310 --> 00:11:01,617
to save the family's cheese.
190
00:11:01,661 --> 00:11:03,663
Oh.
Oh, it's happening.
191
00:11:03,706 --> 00:11:06,840
It's getting
so creamy, smooth.
192
00:11:06,883 --> 00:11:09,016
- La textura.
- From that crumbs...
193
00:11:09,059 --> 00:11:10,539
Yeah.
194
00:11:10,582 --> 00:11:14,586
To a solidified
ooey-gooey goodness.
195
00:11:14,630 --> 00:11:17,459
And so each batch
is done by hand?
196
00:11:17,502 --> 00:11:19,548
- Sí.
- De mano?
197
00:11:19,591 --> 00:11:20,549
Wow.
198
00:11:40,221 --> 00:11:43,703
Of course, behind every great
cheese, there's great milk.
199
00:11:43,746 --> 00:11:45,966
And for that,
we have the Spanish to thank,
200
00:11:46,009 --> 00:11:48,446
when they brought dairy cows
to these valleys
201
00:11:48,490 --> 00:11:50,753
in the 16th century.
202
00:11:50,797 --> 00:11:52,755
But they never
could have imagined
203
00:11:52,799 --> 00:11:56,846
what Janet's family
would create with the milk.
204
00:11:56,890 --> 00:11:58,587
Is this cold water?
205
00:12:05,159 --> 00:12:08,684
Like a never-ending scarf
from a magician's hat,
206
00:12:08,728 --> 00:12:10,817
the cheese
just keeps on coming.
207
00:12:10,860 --> 00:12:12,862
Mmm.
Wow.
208
00:12:12,906 --> 00:12:15,865
Have they got
a rabbit in there, too?
209
00:12:19,651 --> 00:12:20,696
Okay.
210
00:12:23,830 --> 00:12:25,962
But how do you pack
a fire-hose length
211
00:12:26,006 --> 00:12:28,138
of delicious cheese
into your fridge?
212
00:12:28,182 --> 00:12:30,010
Okay, here we go.
213
00:12:30,053 --> 00:12:32,447
You're going to have to roll
with it, by hand, of course.
214
00:12:32,490 --> 00:12:34,492
So you salt it
all the way through?
215
00:12:39,019 --> 00:12:40,020
Wow.
216
00:12:43,023 --> 00:12:43,937
Wow.
217
00:12:46,635 --> 00:12:48,158
I don't even want to
attempt to try it.
218
00:12:48,202 --> 00:12:50,421
I mean, I can.
219
00:12:50,465 --> 00:12:52,554
- Sí, sí, claro.
- Oh, my God.
220
00:12:52,597 --> 00:12:54,556
Oh, Lord.
My hands are clean.
221
00:13:07,003 --> 00:13:09,136
I feel like
I'm making a baseball.
222
00:13:09,179 --> 00:13:12,139
Oh, God, I'm sweating.
223
00:13:12,182 --> 00:13:15,446
That's my quesillo!
Hey.
224
00:13:15,490 --> 00:13:18,449
Oh, my God.
Look at his, though.
225
00:13:18,493 --> 00:13:20,582
I'm just gonna say
I did this one.
226
00:13:21,844 --> 00:13:22,976
Wow.
227
00:13:25,326 --> 00:13:27,502
Y mira. Mira, mira, mira.
228
00:13:27,545 --> 00:13:29,678
It's the original
string cheese.
229
00:13:31,767 --> 00:13:32,768
Oh, wow.
230
00:13:32,812 --> 00:13:35,162
You can taste the milk.
Mmm.
231
00:13:35,205 --> 00:13:38,905
It is super lactose-y.
232
00:13:38,948 --> 00:13:42,560
If you're lactose intolerant,
don't eat this.
233
00:13:42,604 --> 00:13:44,562
You can make so much
with quesillo.
234
00:13:44,606 --> 00:13:45,825
Even ice cream.
Have you tried it?
235
00:13:45,868 --> 00:13:47,609
They make it in Oaxaca.
No.
236
00:13:47,652 --> 00:13:50,177
It's delicious and amazing.
237
00:13:50,220 --> 00:13:52,092
Mm-mm.
Oh, look at yours.
238
00:13:52,135 --> 00:13:54,224
My God.
239
00:13:54,268 --> 00:13:55,878
Respect to Omar.
240
00:13:55,922 --> 00:13:59,316
I have never seen so much
cheese gobbled so fast.
241
00:14:05,061 --> 00:14:06,280
Sí.
242
00:14:06,323 --> 00:14:07,934
I always assumed
it just came in this shape.
243
00:14:14,027 --> 00:14:15,811
Back in the city,
244
00:14:15,855 --> 00:14:18,031
I want to check out how this
local cheese is celebrated
245
00:14:18,074 --> 00:14:21,817
at Oaxaca's
hottest restaurants.
246
00:14:21,861 --> 00:14:25,038
Star chef Celia Florián
loves innovating
247
00:14:25,081 --> 00:14:27,431
with traditional ingredients
in her kitchen
248
00:14:27,475 --> 00:14:30,086
to create gastronomic magic.
249
00:14:30,130 --> 00:14:31,871
Hola.
250
00:14:34,917 --> 00:14:37,398
Un gran placer.
Mucho gusto.
251
00:14:37,441 --> 00:14:39,879
Ay, mucho gusto.
252
00:14:43,099 --> 00:14:45,188
Okay.
253
00:14:45,232 --> 00:14:46,407
Uh-huh.
254
00:14:49,149 --> 00:14:53,240
Yerba santa is a local herb
that has flavors of anise,
255
00:14:53,283 --> 00:14:54,894
eucalyptus, and mint.
256
00:14:54,937 --> 00:14:56,591
And since pre-Hispanic times,
257
00:14:56,634 --> 00:15:00,029
it's also been used
for medicinal purposes.
258
00:15:08,124 --> 00:15:10,083
Oh, my God.
Have you guys eaten these?
259
00:15:10,126 --> 00:15:11,649
They're grasshoppers.
260
00:15:18,004 --> 00:15:19,396
Wow.
261
00:15:19,440 --> 00:15:21,094
Eating insects is a practice
262
00:15:21,137 --> 00:15:23,357
that dates back
hundreds of years...
263
00:15:23,400 --> 00:15:25,359
See the little legs?
264
00:15:25,402 --> 00:15:27,622
And continues to this day.
265
00:15:29,972 --> 00:15:32,627
The creamy, full-fat quesillo
266
00:15:32,670 --> 00:15:34,934
is layered
onto the yerba santa.
267
00:15:36,544 --> 00:15:39,155
Ah!
268
00:15:44,465 --> 00:15:47,120
I feel like the whole purpose
of chapulinesis the crunch.
269
00:15:47,163 --> 00:15:49,035
So...
270
00:15:49,078 --> 00:15:51,472
I hope they're crunchy.
271
00:15:51,515 --> 00:15:54,692
Like a toasted sandwich,
it's touched on the hotplate
272
00:15:54,736 --> 00:15:57,478
to help the quesillo
stick to the leaf.
273
00:16:01,830 --> 00:16:03,440
Oh, you roll them up.
274
00:16:03,484 --> 00:16:04,746
Es un bocadillo.
275
00:16:04,789 --> 00:16:06,574
Little bite sizes.
276
00:16:10,708 --> 00:16:13,755
Wow.
And these are edible flowers?
277
00:16:19,369 --> 00:16:21,545
- Bueno.
- Beautiful.
278
00:16:21,589 --> 00:16:23,852
This plate
is literally making me happy.
279
00:16:23,895 --> 00:16:26,072
Oh, that's a perfect bite
right there.
280
00:16:26,115 --> 00:16:28,161
I think I have
a little bit of everything.
281
00:16:31,164 --> 00:16:32,861
Crunchy.
282
00:16:32,904 --> 00:16:35,342
Mmm. It's such a balance
of flavors.
283
00:16:35,385 --> 00:16:37,300
- Sí.
- Wow.
284
00:16:37,344 --> 00:16:40,869
Who would think to put cheese
with grasshoppers with flowers?
285
00:16:42,349 --> 00:16:45,134
Celia's exquisite dish
honors Oaxaca's past
286
00:16:45,178 --> 00:16:49,138
while keeping an eye
on the future.
287
00:16:49,182 --> 00:16:52,185
I'll never look at cheesy
insects the same way again.
288
00:17:02,499 --> 00:17:05,372
Some of Oaxaca's
greatest culinary creations
289
00:17:05,415 --> 00:17:07,548
come from its
Indigenous communities,
290
00:17:07,591 --> 00:17:08,897
like the ancient Zapotecs,
291
00:17:08,940 --> 00:17:11,378
who thrived here
for 3,000 years
292
00:17:11,421 --> 00:17:14,729
with a large population
in its Isthmus region.
293
00:17:14,772 --> 00:17:16,992
Known as the Waist of Mexico,
294
00:17:17,036 --> 00:17:20,604
it's where the Atlantic
and Pacific Coast are closest.
295
00:17:22,084 --> 00:17:24,173
These days,
the proud guardians
296
00:17:24,217 --> 00:17:27,959
of Zapotecan cuisine
are the extraordinary Muxes.
297
00:17:29,439 --> 00:17:32,051
And I'm lucky enough
to be invited to lunch.
298
00:17:32,094 --> 00:17:34,227
Hola.
Hola. Buen día.
299
00:17:38,448 --> 00:17:39,797
Hola.
300
00:17:39,841 --> 00:17:41,234
Hola, Eva.
301
00:17:51,200 --> 00:17:54,899
From a young age, Muxes
identify as a third gender,
302
00:17:54,943 --> 00:17:57,424
often displaying
feminine attributes
303
00:17:57,467 --> 00:17:59,600
and wearing feminine clothes.
304
00:18:03,430 --> 00:18:04,866
Salud.
305
00:18:04,909 --> 00:18:07,173
If the food is as
fabulous as the outfits,
306
00:18:07,216 --> 00:18:09,958
the eating
is going to be good.
307
00:18:22,449 --> 00:18:24,320
Oh, my God.
308
00:18:41,685 --> 00:18:43,122
Okay.
309
00:18:45,341 --> 00:18:46,255
Sí.
310
00:18:51,478 --> 00:18:53,697
Okay.
311
00:18:53,741 --> 00:18:55,525
Sí.
312
00:18:55,569 --> 00:18:59,529
Historically, Muxes adopted
traditionally female roles
313
00:18:59,573 --> 00:19:01,009
within the family,
314
00:19:01,052 --> 00:19:03,098
becoming caregivers,
needle workers,
315
00:19:03,142 --> 00:19:05,361
and, most importantly, cooks.
316
00:19:07,537 --> 00:19:08,886
Sí.
317
00:19:25,294 --> 00:19:26,774
Very tropical,
with the pineapple
318
00:19:26,817 --> 00:19:28,602
and the tomatoes
and the onions.
319
00:19:28,645 --> 00:19:29,820
And then with this dense pork,
320
00:19:29,864 --> 00:19:32,083
I think it's gonna be
pretty amazing.
321
00:19:41,963 --> 00:19:43,269
Clearly, this is a dish
322
00:19:43,312 --> 00:19:45,706
worth risking
third-degree burns for.
323
00:19:49,666 --> 00:19:50,972
Oh, my God...
324
00:19:54,410 --> 00:19:57,761
It smells so good.
325
00:20:03,376 --> 00:20:05,116
Wow.
326
00:20:19,783 --> 00:20:21,220
Okay.
327
00:20:21,263 --> 00:20:23,265
I could walk home
in that time.
328
00:20:23,309 --> 00:20:25,746
But don't worry. We don't have
to wait that long.
329
00:20:29,967 --> 00:20:32,187
And now for the carbs
in the kitchen.
330
00:20:32,231 --> 00:20:34,494
Rubich and Victoria
are whipping up
331
00:20:34,537 --> 00:20:36,931
a decadent potato side dish.
332
00:20:39,760 --> 00:20:40,935
Okay.
333
00:20:42,153 --> 00:20:44,765
both: Mmm.
334
00:20:53,382 --> 00:20:55,123
The mashed potato
is combined
335
00:20:55,166 --> 00:20:57,212
with spring onion,
carrot, egg,
336
00:20:57,256 --> 00:20:59,867
and mountains
of butter and garlic.
337
00:21:05,307 --> 00:21:06,787
Uh-huh.
338
00:21:31,028 --> 00:21:33,204
Muxan culture has given
a sense of freedom
339
00:21:33,248 --> 00:21:36,556
to Zapotecs who don't conform
to gender stereotypes.
340
00:21:36,599 --> 00:21:40,995
And today they are celebrated
in the Isthmus and beyond.
341
00:21:43,693 --> 00:21:46,696
- Sí, por favor.
- Oh, my God.
342
00:21:46,740 --> 00:21:48,176
Wow.
343
00:21:48,219 --> 00:21:51,048
This feels amazing,
the texture of this cream.
344
00:21:53,181 --> 00:21:54,487
A ver...
345
00:21:58,404 --> 00:21:59,492
Wow.
346
00:22:03,844 --> 00:22:05,280
Muy bien.
347
00:22:17,423 --> 00:22:18,467
Aw.
348
00:22:22,428 --> 00:22:25,344
And now I'm hungry
for that stuffed-pork dish.
349
00:22:26,954 --> 00:22:29,348
Time to fatten me up.
350
00:22:29,391 --> 00:22:31,350
Oh, my gosh,
look at this.
351
00:22:33,874 --> 00:22:35,702
Wow.
352
00:22:35,745 --> 00:22:36,877
Oh, my gosh.
353
00:22:36,920 --> 00:22:39,183
And I get a bone.
354
00:22:39,227 --> 00:22:41,795
I mean, look at that juice.
355
00:22:41,838 --> 00:22:44,232
And this is the potato puree.
356
00:22:45,494 --> 00:22:47,453
Wow.
357
00:22:47,496 --> 00:22:49,193
It smells...
358
00:22:49,237 --> 00:22:51,413
So good.
359
00:22:51,457 --> 00:22:52,501
Oh, my gosh.
360
00:23:01,815 --> 00:23:04,121
God.
361
00:23:04,165 --> 00:23:07,734
It's falling right off
the bone, and it's so soft,
362
00:23:07,777 --> 00:23:08,952
so flavorful.
363
00:23:08,996 --> 00:23:10,737
It has everything
we put into it.
364
00:23:10,780 --> 00:23:12,347
It complements so well--
365
00:23:12,391 --> 00:23:15,089
the pork
with the cooked pineapple
366
00:23:15,132 --> 00:23:17,134
with this potato puree...
367
00:23:19,702 --> 00:23:20,790
Sí.
368
00:23:20,834 --> 00:23:22,183
Perfect combination.
369
00:23:22,226 --> 00:23:23,489
It's been such a privilege
370
00:23:23,532 --> 00:23:26,448
for me to spend time
with the Muxes,
371
00:23:26,492 --> 00:23:29,320
who've cherished
these incredible recipes
372
00:23:29,364 --> 00:23:32,759
and forged their own path
in Oaxacan culture.
373
00:23:32,802 --> 00:23:34,413
I'm never leaving.
374
00:23:34,456 --> 00:23:35,414
Mmm.
375
00:23:47,948 --> 00:23:50,124
Salud.
Muchas gracias.
376
00:23:50,167 --> 00:23:52,866
Muchas gracias, Feli.
377
00:24:01,178 --> 00:24:02,876
An hour's drive
from Oaxaca City
378
00:24:02,919 --> 00:24:06,445
lies the farming town
of Santa Ana Zegache,
379
00:24:06,488 --> 00:24:09,535
the unassuming epicenter
of corn.
380
00:24:11,537 --> 00:24:12,451
Mm-hmm.
381
00:24:18,544 --> 00:24:19,458
Mm.
382
00:24:23,549 --> 00:24:26,769
Amado Ramírez Leyva
is my guide to this region,
383
00:24:26,813 --> 00:24:30,773
where corn has been worshipped
for over 6,000 years
384
00:24:30,817 --> 00:24:34,255
and is still the beating heart
of Mexican cuisine.
385
00:24:34,298 --> 00:24:36,866
Cut us, and we bleed yellow.
386
00:24:42,829 --> 00:24:44,352
Hola.
387
00:24:46,876 --> 00:24:48,704
Soy Eva.
388
00:24:48,748 --> 00:24:50,706
Hola.
389
00:24:50,750 --> 00:24:52,447
Okay.
390
00:24:52,491 --> 00:24:56,407
Amado was battling to keep
Oaxaca's ancient species alive
391
00:24:56,451 --> 00:25:00,673
by working with corn farmers
like Ponciano Méndez Galván.
392
00:25:20,606 --> 00:25:23,304
Oh, my God,
this color's beautiful.
393
00:25:23,347 --> 00:25:25,219
Look at this color.
394
00:25:29,832 --> 00:25:31,051
Velatobo.
395
00:25:38,145 --> 00:25:40,190
Pinto.
396
00:25:42,758 --> 00:25:43,933
Sí.
397
00:25:43,977 --> 00:25:46,545
Have you ever seen
such a rainbow of corn?
398
00:25:46,588 --> 00:25:49,417
The range of colors
comes from growing crops
399
00:25:49,460 --> 00:25:50,897
at different altitudes
400
00:25:50,940 --> 00:25:52,986
and varying amounts
of sunlight exposure.
401
00:25:53,029 --> 00:25:56,293
The darker heritage corns are
often sweeter
402
00:25:56,337 --> 00:25:58,382
and more herbal
than the yellow ones.
403
00:25:58,426 --> 00:26:00,297
So are these disappearing?
404
00:26:00,341 --> 00:26:02,299
Because all we ever see
in the supermarkets is yellow.
405
00:26:02,343 --> 00:26:03,779
Mm. Mm-hmm.
406
00:26:10,699 --> 00:26:11,787
Mm-hmm.
407
00:26:22,145 --> 00:26:23,582
Tannins, yeah.
408
00:26:29,631 --> 00:26:31,154
- ¿Sí?
- Sí.
409
00:26:31,198 --> 00:26:33,940
This was me
when I was little, y'all.
410
00:26:33,983 --> 00:26:36,595
My dad would have me and
my sisters peeling the corn.
411
00:26:36,638 --> 00:26:38,292
There'd be worms
inside sometimes.
412
00:26:38,335 --> 00:26:40,294
That was a fun surprise.
413
00:26:40,337 --> 00:26:42,513
And we would have to fill
all of these baskets,
414
00:26:42,557 --> 00:26:44,777
and we would go sell the corn,
just the yellow ones.
415
00:26:44,820 --> 00:26:48,345
Sell it on the side
of the road.
416
00:26:48,389 --> 00:26:50,652
Sí.
417
00:26:50,696 --> 00:26:53,786
Unfortunately, Ponciano
takes me up on the offer.
418
00:27:00,575 --> 00:27:02,272
Oh, my God!
419
00:27:02,316 --> 00:27:05,580
Now I've got to keep up
with the hard-core 82-year-old
420
00:27:05,624 --> 00:27:07,016
as we clean the corn.
421
00:27:07,060 --> 00:27:08,627
Oh, yeah.
422
00:27:08,670 --> 00:27:10,759
This is a great workout.
423
00:27:16,417 --> 00:27:17,853
¿Ya está?
424
00:27:19,681 --> 00:27:21,770
I've sure worked up
an appetite.
425
00:27:21,814 --> 00:27:24,555
And as luck would have it,
Ponciano's wife, Antonia,
426
00:27:24,599 --> 00:27:28,647
is making a traditional
Zapotec farmer's breakfast.
427
00:27:36,742 --> 00:27:39,962
This Oaxacan vegetable soup,
sopa de guías,
428
00:27:40,006 --> 00:27:43,139
is like a vegan super fuel
packed with nutrients.
429
00:27:43,183 --> 00:27:44,880
It's perfect to come back to
430
00:27:44,924 --> 00:27:47,666
after toiling in the fields
since sunrise.
431
00:28:03,856 --> 00:28:06,946
The herb chepil is native
to Central America
432
00:28:06,989 --> 00:28:09,557
and tastes like spinach
and watercress.
433
00:28:09,600 --> 00:28:12,212
But the soup gets
its name from guías--
434
00:28:12,255 --> 00:28:14,605
shoots of squash
and their leaves
435
00:28:14,649 --> 00:28:16,912
bursting with vitamins
and minerals.
436
00:28:21,264 --> 00:28:23,614
Wow.
I love a good vegetable soup.
437
00:28:27,314 --> 00:28:28,794
♪ I'm on fire ♪
438
00:28:30,186 --> 00:28:31,753
Sí.
Sí.
439
00:28:35,278 --> 00:28:38,194
And added last, so they keep
their delicate form,
440
00:28:38,238 --> 00:28:39,805
the squash flowers.
441
00:28:41,284 --> 00:28:42,938
Such a beautiful green.
442
00:28:47,203 --> 00:28:50,729
Ponciano's hardworking family
have gathered for breakfast.
443
00:28:56,386 --> 00:28:57,953
And the star of the meal
444
00:28:57,997 --> 00:29:01,435
is, of course,
their beautiful corn.
445
00:29:01,478 --> 00:29:03,306
It's so good.
I'm so hungry.
446
00:29:07,310 --> 00:29:08,703
Wow.
447
00:29:08,747 --> 00:29:11,140
Oh, my God.
448
00:29:11,184 --> 00:29:12,446
Sí.
449
00:29:14,535 --> 00:29:16,319
I love everything
has lemon in Mexico,
450
00:29:16,363 --> 00:29:19,192
even vegetable soup.
451
00:29:19,235 --> 00:29:23,022
It's wonderful eating
this delicious simple food
452
00:29:23,065 --> 00:29:25,024
with the family who grew it
on their land,
453
00:29:25,067 --> 00:29:27,417
just like
their ancient ancestors did
454
00:29:27,461 --> 00:29:29,506
for thousands of years.
455
00:29:29,550 --> 00:29:31,726
I know corn is important
to Mexico,
456
00:29:31,770 --> 00:29:33,641
but I never knew it
was endemic to Oaxaca.
457
00:29:33,684 --> 00:29:37,384
Que nació aquí.
It was born here.
458
00:30:10,591 --> 00:30:14,551
Oh, look at these agave.
459
00:30:14,595 --> 00:30:16,945
Oaxaca is the land
of the agave plant.
460
00:30:16,989 --> 00:30:19,774
And where there's agave,
there's mezcal--
461
00:30:19,818 --> 00:30:22,951
the smoky liquor
this region is famed for.
462
00:30:22,995 --> 00:30:25,519
I've always been more
of a tequila girl myself,
463
00:30:25,562 --> 00:30:28,435
so I'm off to apalenque,
an agave farm,
464
00:30:28,478 --> 00:30:30,741
for a little mezcal education
465
00:30:30,785 --> 00:30:33,614
in San Baltazar Chichicapam.
466
00:30:33,657 --> 00:30:35,485
And I'm excited
because this palenque
467
00:30:35,529 --> 00:30:38,662
has a maestra mezcalera,
468
00:30:38,706 --> 00:30:42,101
which is a female master
of mezcal.
469
00:30:42,144 --> 00:30:45,365
And it's very rare
in the mezcal industry.
470
00:30:45,408 --> 00:30:48,542
Tequila is only made
from blue agave,
471
00:30:48,585 --> 00:30:52,067
while mezcal uses
a variety of species.
472
00:30:52,111 --> 00:30:56,332
So, to see the field out here
with all this diverse agave
473
00:30:56,376 --> 00:30:59,074
is pretty cool.
474
00:30:59,118 --> 00:31:01,598
Hot, arid plains are
the perfect breeding ground,
475
00:31:01,642 --> 00:31:03,209
but you got to be patient.
476
00:31:03,252 --> 00:31:07,039
Some agave can take
over 30 years to mature.
477
00:31:13,436 --> 00:31:14,655
Hola.
478
00:31:16,875 --> 00:31:19,051
Connoisseur Sylvia Philion
479
00:31:19,094 --> 00:31:21,575
champions
traditional producers.
480
00:31:24,621 --> 00:31:26,972
A mezcal authority,
three years ago,
481
00:31:27,015 --> 00:31:29,888
she discovered
doña Berta's artisanal spirit.
482
00:31:29,931 --> 00:31:32,238
What doña Berta
is doing now--
483
00:31:32,281 --> 00:31:35,154
how we say it in Oaxaca...
484
00:31:35,197 --> 00:31:36,764
shaving the agave.
485
00:31:36,807 --> 00:31:38,722
And what type
is this one?
486
00:31:40,594 --> 00:31:41,987
both: Cuishe.
487
00:31:42,030 --> 00:31:43,205
This is a species
488
00:31:43,249 --> 00:31:45,077
that you can only find
in Oaxaca, actually.
489
00:31:45,120 --> 00:31:47,079
Okay.
490
00:31:47,122 --> 00:31:49,733
What she's doing is she's
taking out all the leaves
491
00:31:49,777 --> 00:31:51,953
so we can have the heart
of the agave.
492
00:31:51,997 --> 00:31:53,737
And this is the part
that's gonna be cooked?
493
00:31:53,781 --> 00:31:54,913
Yes.
494
00:32:01,658 --> 00:32:04,531
So this is a very important
part of the process.
495
00:32:04,574 --> 00:32:07,360
This is where mezcal
takes the smoky qualities
496
00:32:07,403 --> 00:32:08,927
and flavors and aromas.
Mm-hmm.
497
00:32:08,970 --> 00:32:10,102
And this is
498
00:32:10,145 --> 00:32:12,452
what differentiates mezcal
from tequila,
499
00:32:12,495 --> 00:32:13,932
because tequila is not using
500
00:32:13,975 --> 00:32:15,803
an earth oven
to cook the agave.
501
00:32:15,846 --> 00:32:17,805
It's using machinery
to cook it.
502
00:32:17,848 --> 00:32:20,286
Mezcal maestra doña Berta's
earth oven
503
00:32:20,329 --> 00:32:23,289
is lined with rocks
and heated by firewood.
504
00:32:23,332 --> 00:32:25,726
The agave hearts roast slowly,
505
00:32:25,769 --> 00:32:27,684
releasing their natural sugars
506
00:32:27,728 --> 00:32:31,123
and develop
that distinctive smoky flavor.
507
00:32:31,166 --> 00:32:33,473
And how old is the technique?
508
00:32:33,516 --> 00:32:35,344
The earth oven
is pre-Hispanic.
509
00:32:35,388 --> 00:32:38,304
Actually, in many pre-Hispanic
cities around Mexico,
510
00:32:38,347 --> 00:32:39,870
we find earth ovens.
511
00:32:39,914 --> 00:32:44,179
And the word "mezcal" comes
from the pre-Hispanic language
512
00:32:44,223 --> 00:32:45,964
from the Aztecs.
513
00:32:46,007 --> 00:32:48,444
And mexcallimeans
cooked agave in an earth oven.
514
00:32:48,488 --> 00:32:49,663
Wow.
515
00:32:57,192 --> 00:33:00,108
She doesn't trust me
to put in a bigger one.
516
00:33:04,983 --> 00:33:06,593
Sí.
517
00:33:09,117 --> 00:33:11,337
To close up the holes,
I'm gonna put it there.
518
00:33:11,380 --> 00:33:13,687
Mm-hmm.
519
00:33:16,907 --> 00:33:18,953
Yay!
520
00:33:18,997 --> 00:33:22,478
The hearts are then covered
with crushed agave husk
521
00:33:22,522 --> 00:33:23,871
for the cooking process,
522
00:33:23,914 --> 00:33:26,787
which can take
up to five days.
523
00:33:36,057 --> 00:33:38,799
Then you're gonna put
some soil on top.
524
00:33:42,020 --> 00:33:44,239
I love seeing her boss
everybody around.
525
00:33:44,283 --> 00:33:45,458
Sí.
526
00:33:45,501 --> 00:33:47,199
She's like,
"You're doing it wrong."
527
00:33:47,242 --> 00:33:48,722
Sí.
528
00:33:50,985 --> 00:33:53,118
I feel like I've slipped
back in time.
529
00:33:53,161 --> 00:33:55,250
Oaxacan families
have been making alcohol
530
00:33:55,294 --> 00:33:57,731
from roasted agave
for centuries,
531
00:33:57,774 --> 00:34:00,516
but the Spanish
brought copper stills,
532
00:34:00,560 --> 00:34:02,344
which took it to another level
533
00:34:02,388 --> 00:34:06,087
and helped create the smooth
mezcal we know today.
534
00:34:06,131 --> 00:34:09,569
The Aztec goddess of fertility
and agave, Mayahuel,
535
00:34:09,612 --> 00:34:12,050
watches over
the family's production.
536
00:34:16,967 --> 00:34:19,579
And then to cover
all religious bases...
537
00:34:19,622 --> 00:34:21,581
Oh, wow.
And this is all her mezcal?
538
00:34:21,624 --> 00:34:23,017
Yes.
539
00:34:23,061 --> 00:34:25,106
So she keeps all the mezcal
in the altar?
540
00:34:25,150 --> 00:34:27,456
The precious stash is stored
under the watchful eyes
541
00:34:27,500 --> 00:34:28,762
of Jesus.
542
00:35:04,450 --> 00:35:05,668
Oh, wow.
543
00:35:19,552 --> 00:35:23,469
Because she worked harder
and longer and faster...
544
00:35:23,512 --> 00:35:24,992
- Yes.
- They didn't like that.
545
00:35:25,035 --> 00:35:26,646
They didn't like that.
546
00:35:29,083 --> 00:35:30,128
Oh, sí.
547
00:35:32,521 --> 00:35:33,870
Ooh.
548
00:35:35,481 --> 00:35:38,310
And remember that cuishe
is endemic to Oaxaca.
549
00:35:38,353 --> 00:35:39,963
Okay.
550
00:35:40,007 --> 00:35:42,009
Gracias, doña Berta.
551
00:35:54,064 --> 00:35:58,156
The mezcal has a light,
floral, almost herbal taste.
552
00:35:58,199 --> 00:36:01,724
Doña Berta
has worked her magic,
553
00:36:01,768 --> 00:36:03,161
and I'm converted.
554
00:36:03,204 --> 00:36:04,988
Mmm.
That's really good.
555
00:36:11,691 --> 00:36:14,172
Orale. Salud.
556
00:36:28,838 --> 00:36:31,711
Hola.
557
00:36:31,754 --> 00:36:33,626
Bien. Gracias.
558
00:36:33,669 --> 00:36:35,758
Mucho gusto.
559
00:36:37,499 --> 00:36:38,892
Sí.
560
00:36:38,935 --> 00:36:40,676
God, look at the color.
561
00:36:42,287 --> 00:36:43,810
Mm-hmm.
562
00:36:43,853 --> 00:36:46,334
Oaxaca's varied altitude
and climate
563
00:36:46,378 --> 00:36:50,077
means even simple produce
is extraordinary.
564
00:36:50,120 --> 00:36:53,211
Rising star chef
Thalía Barrios García
565
00:36:53,254 --> 00:36:55,561
has made the ingredients
of her hometown
566
00:36:55,604 --> 00:36:59,217
the main draw
of her hipster restaurants.
567
00:37:11,359 --> 00:37:13,492
Oh.
568
00:37:13,535 --> 00:37:15,145
Okay.
569
00:37:15,189 --> 00:37:18,236
These juicy rastrojo
and bola tomatoes
570
00:37:18,279 --> 00:37:19,802
are grown among oak trees,
571
00:37:19,846 --> 00:37:22,588
which conserve water
and enrich the black soil
572
00:37:22,631 --> 00:37:25,286
of mountains
near Thalía's remote village.
573
00:37:28,507 --> 00:37:30,770
So tomatoes are
from South America,
574
00:37:30,813 --> 00:37:32,641
but it was the Mexicans
575
00:37:32,685 --> 00:37:34,904
that decided to eat them...
576
00:37:34,948 --> 00:37:37,342
and plant them, grow them,
put them in the kitchen.
577
00:37:37,385 --> 00:37:38,386
Sí.
578
00:37:38,430 --> 00:37:41,215
I think a lot
of people assume--
579
00:37:45,306 --> 00:37:46,264
Mm-hmm.
580
00:37:52,574 --> 00:37:54,010
Okay.
581
00:37:54,054 --> 00:37:55,142
Wow.
582
00:37:58,188 --> 00:37:59,277
Sí.
583
00:38:02,758 --> 00:38:04,717
Wow.
584
00:38:04,760 --> 00:38:06,719
Lots and lots of tomatoes.
585
00:38:06,762 --> 00:38:08,764
Oh, my God,
these are beautiful.
586
00:38:08,808 --> 00:38:09,983
Sí.
587
00:38:13,421 --> 00:38:14,509
Oh.
588
00:38:19,514 --> 00:38:21,516
Okay.
589
00:38:21,560 --> 00:38:23,736
These tomatoes
are grown from seeds
590
00:38:23,779 --> 00:38:26,173
passed down
from generation to generation
591
00:38:26,216 --> 00:38:28,480
over thousands of years.
592
00:38:38,620 --> 00:38:41,319
The sweeter ones
grow in the valleys,
593
00:38:41,362 --> 00:38:43,930
where they soak up sun
and water,
594
00:38:43,973 --> 00:38:45,714
while the mountain ones
get less light
595
00:38:45,758 --> 00:38:48,369
and are slightly bitter.
596
00:38:48,413 --> 00:38:51,372
Mmm. I use probably,
like, 20 of these a day,
597
00:38:51,416 --> 00:38:53,374
'cause my husband
loves tomatillo salsa.
598
00:38:58,640 --> 00:38:59,554
Sí.
599
00:39:01,382 --> 00:39:04,080
We're making
Thalía's iconic dish--
600
00:39:04,124 --> 00:39:06,996
a simple tomato salad,
Oaxacan style.
601
00:39:07,040 --> 00:39:10,565
Have you seen
a more perfect tomato?
602
00:39:10,609 --> 00:39:12,001
A warning, though--
603
00:39:12,045 --> 00:39:14,264
once discovered,
you will never go
604
00:39:14,308 --> 00:39:16,919
back to the ordinary
supermarket tomato.
605
00:39:23,752 --> 00:39:25,363
Look at this.
606
00:39:25,406 --> 00:39:28,540
Oh, gosh, this is so beautiful,
I don't want to mess it up.
607
00:39:28,583 --> 00:39:31,499
I don't even want to cut it,
he's so pretty.
608
00:39:33,458 --> 00:39:36,896
The sweetness of this
bright-purple beet puree
609
00:39:36,939 --> 00:39:38,898
balances the tomato's acidity.
610
00:39:38,941 --> 00:39:41,509
There's barely any seeds
in this purple one.
611
00:39:41,553 --> 00:39:42,554
Sí.
612
00:39:47,385 --> 00:39:49,561
Is this a vinaigrette?
Sí.
613
00:39:50,953 --> 00:39:52,215
Mm-hmm.
614
00:39:54,696 --> 00:39:56,394
Okay. Mm-hmm.
Pero...
615
00:39:58,613 --> 00:40:00,354
Mmm, very refreshing.
616
00:40:00,398 --> 00:40:01,834
Oh, look at that.
617
00:40:07,448 --> 00:40:09,755
Look at this.
618
00:40:09,798 --> 00:40:13,062
Is that not the most beautiful
combination of tomatoes
619
00:40:13,106 --> 00:40:14,586
you've ever seen?
620
00:40:21,941 --> 00:40:23,159
Mmm.
621
00:40:25,814 --> 00:40:27,250
Not only the taste--
622
00:40:27,294 --> 00:40:30,428
I think my favorite
is this red one.
623
00:40:30,471 --> 00:40:32,952
This is my favorite.
624
00:40:36,999 --> 00:40:38,914
- Ah, el morado.
- Sí.
625
00:40:38,958 --> 00:40:40,263
A ver.
626
00:40:40,307 --> 00:40:42,440
Let's have the purple one.
627
00:40:45,312 --> 00:40:47,619
Oh, no,
I think that's my favorite.
628
00:40:47,662 --> 00:40:48,663
Wow.
629
00:40:48,707 --> 00:40:50,230
You know what?
630
00:40:50,273 --> 00:40:52,101
It has the texture of a radish.
631
00:40:53,668 --> 00:40:55,017
Mmm.
632
00:40:55,061 --> 00:40:57,585
That herbal dressing
with this beet puree,
633
00:40:57,629 --> 00:41:01,067
with the texture of the tomato,
with the salt--oh, my God.
634
00:41:01,110 --> 00:41:03,461
I think this is, like,
the perfect dish.
635
00:41:24,003 --> 00:41:25,961
Mm-hmm. Exactamente.
Sí.
636
00:41:30,400 --> 00:41:34,927
Oaxaca has been
a culinary explosion
637
00:41:34,970 --> 00:41:37,016
in my head and in my mouth.
638
00:41:37,059 --> 00:41:40,498
It is on another level
gastronomically.
639
00:41:40,541 --> 00:41:43,675
One of the best places
I've been to in the world.
640
00:41:43,718 --> 00:41:46,416
Oaxaca's full
of so many Indigenous cultures
641
00:41:46,460 --> 00:41:48,680
holding on
to their traditions.
642
00:41:48,723 --> 00:41:51,552
They honor their past
techniques and ingredients,
643
00:41:51,596 --> 00:41:54,207
but they don't live
in the past.
644
00:41:54,250 --> 00:41:56,601
They have called
the world to Oaxaca
645
00:41:56,644 --> 00:41:59,604
'cause they want to share
everything with the world.
646
00:41:59,647 --> 00:42:01,867
And they're doing it
beautifully.
44594
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