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1
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Wow, these mountains.
Look at that!
2
00:00:13,491 --> 00:00:16,233
I feel so small.
3
00:00:16,277 --> 00:00:18,757
So we are arriving
in Monterrey.
4
00:00:18,801 --> 00:00:20,890
It's literally
"the land of mountains."
5
00:00:20,933 --> 00:00:23,458
That's what it means,
king of mountains.
6
00:00:23,501 --> 00:00:27,723
I'm in the state of Nuevo León
in northeast Mexico.
7
00:00:27,766 --> 00:00:30,030
You see the mountains
and the rocks.
8
00:00:30,073 --> 00:00:33,163
This terrain is not
easy on the people.
9
00:00:33,207 --> 00:00:37,994
It's very, very tough living,
and because of that,
10
00:00:38,038 --> 00:00:41,606
they've had to be very
innovative with their cuisine.
11
00:00:41,650 --> 00:00:44,696
I'm Eva Longoria,
born and bred in Texas
12
00:00:44,740 --> 00:00:48,700
with Mexican American roots,
which makes me a Texican.
13
00:00:48,744 --> 00:00:52,139
I'm exploring Mexico to see
how the people, their lands,
14
00:00:52,182 --> 00:00:54,576
and their past have shaped
a culinary tradition
15
00:00:54,619 --> 00:00:57,100
as diverse as its 32 states.
16
00:01:03,367 --> 00:01:06,327
The food of Nuevo León
is the food I grew up with.
17
00:01:06,370 --> 00:01:08,155
It's like every
childhood memory is wrapped up
18
00:01:08,198 --> 00:01:10,505
in a flour tortilla for me.
19
00:01:10,548 --> 00:01:13,203
The chefs here are
inventive and resourceful...
20
00:01:16,467 --> 00:01:18,382
Transforming
simple ingredients
21
00:01:18,426 --> 00:01:20,689
into mouthwatering classics...
22
00:01:20,732 --> 00:01:23,344
You guys need a tamale!
23
00:01:23,387 --> 00:01:26,390
And age-old recipes
into culinary works of art.
24
00:01:28,088 --> 00:01:30,568
One bite?
25
00:01:30,612 --> 00:01:33,223
Look, go ahead and say adiós
to vegetables for a while.
26
00:01:36,008 --> 00:01:38,576
This is the land of meat.
27
00:01:38,620 --> 00:01:41,927
This is definitely a Mexican
kitchen tool right here.
28
00:01:41,971 --> 00:01:43,233
Mountains of meat.
29
00:01:46,018 --> 00:01:47,542
But I'm not complaining.
30
00:01:47,585 --> 00:01:49,544
I love meat.
31
00:01:49,587 --> 00:01:52,155
This is amazing!
32
00:02:11,479 --> 00:02:13,350
You know, I'm Mexican American.
33
00:02:13,394 --> 00:02:18,573
We've been in Texas
for 13 generations.
34
00:02:18,616 --> 00:02:21,315
We never crossed the border.
The border crossed us.
35
00:02:21,358 --> 00:02:23,491
And I think that's why
I have so much in common
36
00:02:23,534 --> 00:02:25,275
with Nuevo León and the north.
37
00:02:25,319 --> 00:02:29,540
It's so similar
to how I grew up.
38
00:02:29,584 --> 00:02:33,457
Nuevo León and Texas were
once part of the same country
39
00:02:33,501 --> 00:02:36,243
ruled by Spain
and then by Mexico.
40
00:02:36,286 --> 00:02:39,463
In 1845, the U.S. annexed
41
00:02:39,507 --> 00:02:42,858
what would become
the Lone Star State.
42
00:02:44,338 --> 00:02:46,296
But the people
of Nuevo León and Texas
43
00:02:46,340 --> 00:02:48,516
still have
so many shared tastes.
44
00:02:48,559 --> 00:02:52,128
Nowhere is this more present
than in the state capital,
45
00:02:52,172 --> 00:02:56,698
Monterrey, the industrial hub
of the northeast.
46
00:02:56,741 --> 00:03:00,484
The locals are nicknamed
regios, meaning "royals."
47
00:03:00,528 --> 00:03:04,488
They are hardworking
and ambitious.
48
00:03:04,532 --> 00:03:07,317
And when the daily grind
is over, just like us Texans,
49
00:03:07,361 --> 00:03:09,145
they like nothing better
than throwing
50
00:03:09,189 --> 00:03:10,233
some steak on the grill.
51
00:03:19,851 --> 00:03:21,679
Cómo estás?
52
00:03:21,723 --> 00:03:24,465
Mucho gusto.
53
00:03:24,508 --> 00:03:28,295
This is every guy
I dated in high school.
54
00:03:28,338 --> 00:03:31,515
I'm in downtown Monterrey
to meet Alejandro Gutierrez,
55
00:03:31,559 --> 00:03:34,953
founder of the Mexican Society
of Grill Masters.
56
00:03:34,997 --> 00:03:36,868
He's invited me to experience
57
00:03:36,912 --> 00:03:40,481
the ultimate
Nuevo León barbecue.
58
00:03:40,524 --> 00:03:42,744
I've never been
to a carne asada in Monterrey.
59
00:03:42,787 --> 00:03:43,745
- In Monterrey?
- Yeah.
60
00:03:47,183 --> 00:03:49,664
Carne asada literally means
"grilled meat,"
61
00:03:49,707 --> 00:03:53,102
but it's come to embody
a much-loved social ritual.
62
00:03:54,538 --> 00:03:55,670
Hola!
63
00:03:59,239 --> 00:04:01,502
This is where
everything happens.
64
00:04:01,545 --> 00:04:03,243
Hola!
65
00:04:03,286 --> 00:04:06,550
Today, Alejandro's whole
family has come together.
66
00:04:06,594 --> 00:04:08,335
Hola, señora. Cómo está?
Mucho gusto.
67
00:04:11,773 --> 00:04:13,122
Oh, I love that sound!
68
00:04:13,165 --> 00:04:15,124
That's my favorite sound
in the world.
69
00:04:15,167 --> 00:04:16,952
We call it carne asada,
but we don't
70
00:04:16,995 --> 00:04:18,823
have to grill meat every time.
71
00:04:18,867 --> 00:04:21,391
It's about the gathering,
about being together.
72
00:04:21,435 --> 00:04:23,524
The fire unites us.
73
00:04:23,567 --> 00:04:27,615
This is what happens
when you get united by fire.
74
00:04:29,269 --> 00:04:30,400
Sí, sí.
75
00:04:34,665 --> 00:04:37,929
Cooking over fire goes all
the way back to the nomads,
76
00:04:37,973 --> 00:04:41,193
the first people to live
in this harsh terrain,
77
00:04:41,237 --> 00:04:44,719
constantly moving camp
in the hunt for food.
78
00:04:44,762 --> 00:04:47,809
But it was the Spanish
in the 1500s
79
00:04:47,852 --> 00:04:49,419
who introduced
hardy breeds of cattle
80
00:04:49,463 --> 00:04:51,595
that thrived in Nuevo León.
81
00:04:51,639 --> 00:04:54,424
And for the regios,
beef has been king ever since.
82
00:04:54,468 --> 00:04:55,860
Oh, my God, look at that.
83
00:04:55,904 --> 00:04:58,428
These are most
traditional cut of beef.
84
00:04:58,472 --> 00:05:00,256
What's that called?
85
00:05:02,606 --> 00:05:03,781
Oh.
86
00:05:05,609 --> 00:05:08,046
Okay.
87
00:05:08,090 --> 00:05:09,396
Are you making filets
right now?
88
00:05:11,789 --> 00:05:13,225
But look
at the marbleization.
89
00:05:13,269 --> 00:05:14,662
You got marble.
90
00:05:14,705 --> 00:05:16,794
That's why you love it,
because it has a lot of flavor.
91
00:05:16,838 --> 00:05:18,796
We're gonna grill it,
really high heat.
92
00:05:18,840 --> 00:05:21,451
- High heat?
- 650 to 700 Fahrenheit.
93
00:05:21,495 --> 00:05:23,758
Oh, wow.
How do we season these now?
94
00:05:23,801 --> 00:05:24,628
We use salt.
95
00:05:29,590 --> 00:05:31,635
Oh, that's amazing.
96
00:05:31,679 --> 00:05:33,594
Like, how long do you leave it?
Isn't there a rule?
97
00:05:33,637 --> 00:05:36,597
For a cut this thick,
15 to 20 minutes.
98
00:05:36,640 --> 00:05:38,076
That's enough.
99
00:05:42,603 --> 00:05:43,821
That's how you clean it?
100
00:05:43,865 --> 00:05:45,170
It looks like
you're making it dirtier.
101
00:05:45,214 --> 00:05:46,433
You can do it with a brush.
102
00:05:46,476 --> 00:05:48,043
Oh, yeah. Or?
103
00:05:48,086 --> 00:05:49,740
Or you can do it
with an onion
104
00:05:49,784 --> 00:05:51,481
because it starts smelling,
and that is the way you tell
105
00:05:51,525 --> 00:05:53,004
your neighbors
that you're grilling
106
00:05:53,048 --> 00:05:54,615
and they're not invited, so--
107
00:05:54,658 --> 00:05:55,616
It makes them jealous.
108
00:05:59,533 --> 00:06:01,230
And it's hot.
109
00:06:01,273 --> 00:06:03,711
If you're doing
this cut of meat...
110
00:06:06,322 --> 00:06:08,280
But you need that heat
to make the crust.
111
00:06:08,324 --> 00:06:11,632
- Yeah.
- To make the brown color.
112
00:06:11,675 --> 00:06:13,634
But there's more
to carne asada
113
00:06:13,677 --> 00:06:15,549
than what's on the grill.
114
00:06:15,592 --> 00:06:18,900
Arturo is preparing
his famous charro beans.
115
00:06:18,943 --> 00:06:20,162
This smells so good.
116
00:06:25,907 --> 00:06:28,083
He has a secret?
117
00:06:29,780 --> 00:06:31,869
This is...
118
00:06:31,913 --> 00:06:33,088
- Yes. Yes.
- Oh, my God.
119
00:06:33,131 --> 00:06:34,437
Y'all, I grew up with this.
120
00:06:34,481 --> 00:06:37,614
I grew up
with ranch-style frijoles.
121
00:06:37,658 --> 00:06:39,834
Every day of my life,
I think, I ate these.
122
00:06:45,317 --> 00:06:46,710
So you just use that,
but you add
123
00:06:46,754 --> 00:06:48,146
other stuff to it, obviously.
124
00:06:49,583 --> 00:06:50,845
Oh, wow.
125
00:06:56,764 --> 00:06:58,418
- Jalapeño?
- Okay.
126
00:07:03,161 --> 00:07:04,075
Always.
127
00:07:06,600 --> 00:07:07,688
Carne asada.
128
00:07:14,651 --> 00:07:15,609
both: Carne asada.
129
00:07:15,652 --> 00:07:16,566
And Eva's here,
so carne asada.
130
00:07:16,610 --> 00:07:17,915
Carne asada.
131
00:07:30,406 --> 00:07:33,540
And in order to have
a juicy cut of beef,
132
00:07:33,583 --> 00:07:34,541
you need to let it rest.
133
00:07:34,584 --> 00:07:35,977
Same thing as poultry, right?
134
00:07:36,020 --> 00:07:37,195
Chicken.
Everything.
135
00:07:37,239 --> 00:07:39,720
Everything.
You have to let it rest.
136
00:07:39,763 --> 00:07:40,895
What are we doing?
137
00:07:50,948 --> 00:07:53,690
We're ready to feast,
138
00:07:53,734 --> 00:07:55,953
and the star of the show
is the aguja steak.
139
00:07:55,997 --> 00:07:57,389
- You got to cut it...
- Okay.
140
00:07:57,433 --> 00:08:00,741
- Against the grain.
- To make it less chewy.
141
00:08:00,784 --> 00:08:02,046
More tender.
142
00:08:02,090 --> 00:08:05,702
Oh, my God, look at that.
143
00:08:05,746 --> 00:08:09,489
This is gorgeous.
144
00:08:09,532 --> 00:08:10,707
Look at that.
You still see the marbling.
145
00:08:13,797 --> 00:08:15,582
- Hmm?
- Oh, my gosh.
146
00:08:15,625 --> 00:08:17,061
She loves it.
Can I taste this?
147
00:08:17,105 --> 00:08:18,367
- Yes, please.
- Let's see.
148
00:08:21,457 --> 00:08:23,807
Oh, my God.
149
00:08:23,851 --> 00:08:25,809
Oh, my God.
150
00:08:25,853 --> 00:08:28,290
This is amazing!
151
00:08:30,597 --> 00:08:32,294
Mmm!
152
00:08:32,337 --> 00:08:34,165
You can even dip
into it some garlic.
153
00:08:40,737 --> 00:08:43,610
I'm gonna do this.
I'm so happy!
154
00:08:51,661 --> 00:08:54,577
The marriage of the roasted
garlic's subtle acidity
155
00:08:54,621 --> 00:08:57,711
with the succulent steak
is divine.
156
00:09:03,586 --> 00:09:06,894
The flames of carne asada
bring people together
157
00:09:06,937 --> 00:09:10,288
over the age-old pleasures
of food and friendship,
158
00:09:10,332 --> 00:09:13,422
a living tradition
that reminds me of home.
159
00:09:26,609 --> 00:09:28,437
Monterrey is
an economic powerhouse.
160
00:09:28,480 --> 00:09:30,308
It's a city
of factory workers,
161
00:09:30,352 --> 00:09:32,702
engineers, entrepreneurs,
162
00:09:32,746 --> 00:09:34,835
and nothing's more important
to kickstart their day
163
00:09:34,878 --> 00:09:36,837
than a hearty breakfast.
164
00:09:39,579 --> 00:09:40,841
Ah!
165
00:09:40,884 --> 00:09:42,886
Cómo estás?
166
00:09:42,930 --> 00:09:44,845
Local food bloggers
Jero Alvarado
167
00:09:44,888 --> 00:09:46,498
and Neto Esquivel
168
00:09:46,542 --> 00:09:48,718
are the go-to guides
for the best place
169
00:09:48,762 --> 00:09:51,634
to grab a bite
on the rush to work.
170
00:09:51,678 --> 00:09:53,418
- Ready for frittatas?
- I'm ready.
171
00:09:53,462 --> 00:09:54,724
I'm ready for breakfast.
172
00:10:03,428 --> 00:10:05,082
- She's a yeller.
- Exactly.
173
00:10:05,126 --> 00:10:06,823
Why? Why does she yell?
174
00:10:06,867 --> 00:10:08,259
Well, she loves to yell.
175
00:10:10,348 --> 00:10:12,133
- Hola!
- Hola, Mary. Cómo estás?
176
00:10:29,541 --> 00:10:31,805
Doña Mary has been
serving breakfast tacos
177
00:10:31,848 --> 00:10:34,764
in the center of Monterrey
for nearly 20 years.
178
00:10:37,724 --> 00:10:38,986
They're the perfect
fast food
179
00:10:39,029 --> 00:10:41,336
for people in a hurry.
180
00:10:52,869 --> 00:10:54,349
Yeah.
So it's like a cured beef.
181
00:11:07,971 --> 00:11:09,320
Machacado. I know.
182
00:11:09,364 --> 00:11:11,235
I had this when I was little,
in Texas.
183
00:11:14,064 --> 00:11:15,152
I love this.
184
00:11:15,196 --> 00:11:16,980
So we get the salsa.
185
00:11:20,984 --> 00:11:21,855
There you go.
186
00:11:32,039 --> 00:11:34,868
This is so delicious.
187
00:11:34,911 --> 00:11:37,000
It's really nice.
188
00:11:37,044 --> 00:11:39,960
These are the best tortillas
I've ever had.
189
00:11:45,966 --> 00:11:47,489
Muy salado?
That's good, that's--
190
00:11:47,532 --> 00:11:48,708
- I love it.
- Part of the dry meat.
191
00:11:56,890 --> 00:11:58,848
Yes, in the north,
in Nuevo León,
192
00:11:58,892 --> 00:12:01,372
is one of the only places
that has tacos for breakfast,
193
00:12:01,416 --> 00:12:03,244
and in Texas,
we have breakfast tacos.
194
00:12:03,287 --> 00:12:04,898
And those are the only places
195
00:12:04,941 --> 00:12:06,856
you can ever get a taco
in the morning.
196
00:12:08,640 --> 00:12:09,990
Yeah. Super regional.
197
00:12:10,033 --> 00:12:11,165
I grew up with breakfast tacos.
198
00:12:11,208 --> 00:12:12,949
It was actually a road
199
00:12:12,993 --> 00:12:15,082
linking Monterrey
with the Texas border
200
00:12:15,125 --> 00:12:17,824
that fueled the rise
of machacado con huevos
201
00:12:17,867 --> 00:12:19,260
in the 1920s,
202
00:12:19,303 --> 00:12:21,479
when a café owner
invented this snack
203
00:12:21,523 --> 00:12:24,004
to feed
hungry construction workers.
204
00:12:24,047 --> 00:12:26,876
Today, Highway 85 carries
the bulk of goods traded
205
00:12:26,920 --> 00:12:30,271
between the U.S. and Mexico,
and the breakfast tacos,
206
00:12:30,314 --> 00:12:31,925
enjoyed at both ends
of the road,
207
00:12:31,968 --> 00:12:33,317
are still as popular.
208
00:13:19,146 --> 00:13:22,758
Doña Mary offers a choice
of 21 different taco fillings.
209
00:13:22,802 --> 00:13:26,066
And today,
she launches number 22.
210
00:13:26,109 --> 00:13:27,894
The new taco she just invented.
211
00:13:27,937 --> 00:13:29,809
I'm gonna take half.
Okay.
212
00:13:29,852 --> 00:13:30,984
I'll share it with you.
Oh, my God.
213
00:13:31,027 --> 00:13:33,377
- Oh.
- Ah!
214
00:13:33,421 --> 00:13:36,380
Packed with crispy pork,
potatoes, beans, and cheese.
215
00:13:42,517 --> 00:13:43,779
Oh, yeah.
This is--
216
00:13:47,304 --> 00:13:49,263
- Taco Eva.
- Taco Eva.
217
00:13:49,306 --> 00:13:50,394
- Okay.
- Okay.
218
00:13:58,794 --> 00:14:01,014
- Do you know how to dance?
- Yes.
219
00:14:01,057 --> 00:14:03,146
No, we did not plan this.
220
00:14:03,190 --> 00:14:05,757
Accordion players just seem
to follow me around.
221
00:14:15,202 --> 00:14:16,986
This--we have
to drink beer first!
222
00:14:17,030 --> 00:14:21,251
Exactly.
223
00:14:21,295 --> 00:14:24,211
The breakfast taco may be
the simplest of street food,
224
00:14:24,254 --> 00:14:26,953
but it's been hitting the spot
for the workers of Monterrey
225
00:14:26,996 --> 00:14:29,216
for nearly a century.
226
00:14:29,259 --> 00:14:32,045
And thanks to cooks
like Doña Mary,
227
00:14:32,088 --> 00:14:35,222
it's not going out of style
anytime soon.
228
00:14:45,188 --> 00:14:46,407
In most of Mexico,
229
00:14:46,450 --> 00:14:49,149
you'll see
lots of corn tortillas.
230
00:14:49,192 --> 00:14:53,196
But in Monterrey,
the flour tortilla dominates.
231
00:14:53,240 --> 00:14:56,808
It's the building block
of fajitas, quesadillas,
232
00:14:56,852 --> 00:14:58,593
and the beloved burrito.
233
00:14:58,636 --> 00:15:01,726
Hey, mama! Hey, mama!
234
00:15:04,294 --> 00:15:07,558
And it's what we make
for breakfast in my home.
235
00:15:07,602 --> 00:15:11,388
But this modest flatbread
has surprising origins.
236
00:15:14,696 --> 00:15:16,567
Hola, Eva.
237
00:15:16,611 --> 00:15:19,135
I have come to the Museum of
Mexican History in Monterrey
238
00:15:19,179 --> 00:15:21,355
to meet Katya Schoening,
239
00:15:21,398 --> 00:15:24,706
who started the city's
Sephardic Jewish Center.
240
00:15:24,749 --> 00:15:29,276
I'm a researcher specialized
in the history of the Jews
241
00:15:29,319 --> 00:15:32,844
that arrived from Spain
after the Edict of Expulsion.
242
00:15:32,888 --> 00:15:34,629
First of all,
they were, like, crypto-Jews,
243
00:15:34,672 --> 00:15:36,065
and they lived in secret.
244
00:15:36,109 --> 00:15:38,154
- Is it hard to find evidence?
- Yes.
245
00:15:38,198 --> 00:15:40,069
I mean, they lived
as Christians,
246
00:15:40,113 --> 00:15:43,029
but inside the houses
and inside their life,
247
00:15:43,072 --> 00:15:45,292
they have Jewish practices.
248
00:15:45,335 --> 00:15:47,903
And here is full of Jewish
practices, actually.
249
00:15:47,947 --> 00:15:51,428
- And it's influenced the food.
- Definitely.
250
00:15:51,472 --> 00:15:53,691
The founding governor
of Monterrey,
251
00:15:53,735 --> 00:15:56,390
Luis de Carvajal
y de la Cueva,
252
00:15:56,433 --> 00:15:58,044
was one of the many Jews
who left Spain
253
00:15:58,087 --> 00:16:00,437
at the time
of the Inquisition.
254
00:16:00,481 --> 00:16:02,613
They had to pose
as Catholics in public
255
00:16:02,657 --> 00:16:06,052
while keeping their forbidden
Jewish faith hidden,
256
00:16:06,095 --> 00:16:08,010
a phenomenon
known as crypto-Judaism.
257
00:16:22,155 --> 00:16:24,200
So they felt safer
hiding in the mountains?
258
00:16:24,244 --> 00:16:26,550
Of course.
259
00:16:26,594 --> 00:16:28,204
For the first
Jewish settlers,
260
00:16:28,248 --> 00:16:30,337
life under Spanish rule
was dangerous.
261
00:16:30,380 --> 00:16:34,776
If exposed, they faced
brutal execution.
262
00:16:34,819 --> 00:16:37,953
While the crypto-Jews had
to conceal their identity,
263
00:16:37,997 --> 00:16:39,911
their food
couldn't be suppressed,
264
00:16:39,955 --> 00:16:43,263
and their legacy lives on in
the state's classic dishes.
265
00:16:50,487 --> 00:16:53,229
Katya has taken me
to a pioneering restaurant
266
00:16:53,273 --> 00:16:56,319
that's celebrating this
little-known Jewish history.
267
00:17:03,109 --> 00:17:06,242
Okay.
268
00:17:06,286 --> 00:17:09,376
Chef Hugo Guajardo is
the founder of El Jonuco.
269
00:17:18,298 --> 00:17:20,126
- That's what the name means?
- Yeah.
270
00:17:20,169 --> 00:17:21,866
Like a hidden room
where you keep everything
271
00:17:21,910 --> 00:17:23,129
that you forgot about.
272
00:17:23,172 --> 00:17:24,826
Now I know
why you guys are friends.
273
00:17:24,869 --> 00:17:27,394
You guys are both trying
to uncover secrets.
274
00:17:29,526 --> 00:17:31,572
We're starting
with one of my favorites.
275
00:17:31,615 --> 00:17:32,790
This is my specialty.
276
00:17:32,834 --> 00:17:33,878
I think I'm gonna
teach you something.
277
00:17:33,922 --> 00:17:35,532
The flour tortilla.
278
00:17:35,576 --> 00:17:38,535
I know, I usually end up making
the shape of, like, Africa.
279
00:17:38,579 --> 00:17:41,408
The exact history is hazy,
but a theory goes
280
00:17:41,451 --> 00:17:44,585
that after the Spanish
brought wheat to Mexico,
281
00:17:44,628 --> 00:17:48,110
the crypto-Jews used it
to make unleavened bread
282
00:17:48,154 --> 00:17:50,721
and this led
to the flour tortilla.
283
00:17:50,765 --> 00:17:54,638
It's interesting that you can
go all the way to North Dakota
284
00:17:54,682 --> 00:17:56,379
and find a flour tortilla.
285
00:17:56,423 --> 00:18:00,035
You can go to Washington state
and find a flour tortilla.
286
00:18:00,079 --> 00:18:02,342
Like, the flour tortilla is
the one that traveled,
287
00:18:02,385 --> 00:18:04,126
not the--not as much
as the corn tortilla.
288
00:18:09,392 --> 00:18:11,177
Okay.
289
00:18:11,220 --> 00:18:12,656
This is basically another form
of unleavened bread.
290
00:18:28,585 --> 00:18:31,371
One of the most iconic
dishes of northern Mexico
291
00:18:31,414 --> 00:18:34,722
may also have
crypto-Jewish origins.
292
00:18:34,765 --> 00:18:36,245
I grew up with cabrito.
293
00:18:36,289 --> 00:18:37,855
I remember this.
294
00:18:37,899 --> 00:18:40,249
To avoid being found out
by the Catholic authorities,
295
00:18:40,293 --> 00:18:43,557
crypto-Jews used cabrito,
a young goat,
296
00:18:43,600 --> 00:18:47,213
instead of traditional lamb
in religious feasts.
297
00:18:47,256 --> 00:18:50,390
This is definitely a Mexican
kitchen tool right here.
298
00:18:51,652 --> 00:18:54,568
The young goat is fed
exclusively on milk,
299
00:18:54,611 --> 00:18:57,310
which gives it
its delicate flavor.
300
00:19:05,013 --> 00:19:06,232
What's in your marinade?
301
00:19:14,196 --> 00:19:18,505
Oregano is obviously known as
a very popular Italian spice,
302
00:19:18,548 --> 00:19:20,637
but we use it in everything.
303
00:19:24,250 --> 00:19:27,296
Oh, yeah,
this is super fragrant.
304
00:19:30,952 --> 00:19:33,128
So do you think this is
the best oregano in the world?
305
00:19:35,391 --> 00:19:37,088
We're gonna start
a fight with Italy, yeah?
306
00:19:37,132 --> 00:19:39,352
Oh, it smells so good.
307
00:19:43,399 --> 00:19:45,619
After roasting in the oven
for 90 minutes,
308
00:19:45,662 --> 00:19:48,056
they crisp it up on the grill.
309
00:19:48,099 --> 00:19:50,319
And then how long
do we leave it?
310
00:19:50,363 --> 00:19:51,929
We'll leave it for,
like, five to ten minutes.
311
00:19:51,973 --> 00:19:54,628
Okay.
Now we just wait.
312
00:19:59,763 --> 00:20:02,723
The cabrito is served simply,
on the bone.
313
00:20:02,766 --> 00:20:04,942
El cabrito.
314
00:20:22,177 --> 00:20:23,396
It may not be a looker,
315
00:20:23,439 --> 00:20:26,877
but cabrito is
all about the flavor.
316
00:20:26,921 --> 00:20:28,227
Delicioso, eh?
317
00:20:31,578 --> 00:20:33,536
Oh, my God.
318
00:20:33,580 --> 00:20:36,104
It's so soft from putting it
in the oven for so long,
319
00:20:36,147 --> 00:20:38,498
and then the grilling
has that crispy skin.
320
00:20:38,541 --> 00:20:41,152
I think a lot of people
may think that goat has
321
00:20:41,196 --> 00:20:42,980
a gamey taste, but it doesn't.
322
00:20:43,024 --> 00:20:44,417
It's very smooth and subtle.
323
00:20:57,778 --> 00:21:02,565
Also that--the spices
you put on the cabrito,
324
00:21:02,609 --> 00:21:04,175
they don't overpower anything.
325
00:21:14,490 --> 00:21:17,841
And to finish,
those fresh flour tortillas.
326
00:21:20,453 --> 00:21:22,455
My God!
327
00:21:22,498 --> 00:21:27,547
This takes me back
to my kitchen in Texas.
328
00:21:27,590 --> 00:21:29,331
It's like every childhood
memory is wrapped up
329
00:21:29,375 --> 00:21:31,290
in a flour tortilla for me.
330
00:21:46,479 --> 00:21:49,220
So what is
the characteristic of a regio?
331
00:22:01,407 --> 00:22:02,582
Yeah.
332
00:22:02,625 --> 00:22:04,888
It's amazing to think
that two staples
333
00:22:04,932 --> 00:22:06,412
of north Mexican cuisine,
334
00:22:06,455 --> 00:22:09,023
the flour tortilla
and cabrito,
335
00:22:09,066 --> 00:22:10,416
may come from the legacy
336
00:22:10,459 --> 00:22:12,592
of centuries
of Jewish history here.
337
00:22:12,635 --> 00:22:17,640
I think it's so impressive
that something so hidden
338
00:22:17,684 --> 00:22:21,862
is now at the forefront
of gastronomy in Nuevo León.
339
00:22:23,167 --> 00:22:26,083
Muchas gracias.
Salud.
340
00:22:26,127 --> 00:22:27,824
This is amazing.
341
00:22:42,491 --> 00:22:44,058
Hola!
342
00:22:44,101 --> 00:22:45,102
Hi, Eva. How are you?
343
00:22:45,146 --> 00:22:46,582
Good. Nice to see you.
344
00:22:46,626 --> 00:22:49,106
I've come 30 miles
north of Monterrey
345
00:22:49,150 --> 00:22:52,153
to meet ranch manager
Jorge Montemayor
346
00:22:52,196 --> 00:22:54,329
to collect
a cherished ingredient
347
00:22:54,373 --> 00:22:55,896
that's been on the menu
in Nuevo León
348
00:22:55,939 --> 00:22:57,898
for thousands of years.
349
00:23:01,641 --> 00:23:03,643
So you raise them here
and then let them go?
350
00:23:03,686 --> 00:23:04,905
Yep.
351
00:23:04,948 --> 00:23:07,560
Rancho Del Puerto,
one of the hundreds
352
00:23:07,603 --> 00:23:11,694
of ranches in Nuevo León,
specializes in deer farming.
353
00:23:11,738 --> 00:23:14,915
So we have, like,
three or four breeding pens,
354
00:23:14,958 --> 00:23:18,484
with 20, 25 does per stud.
355
00:23:18,527 --> 00:23:20,137
Mm-hmm.
356
00:23:20,181 --> 00:23:22,444
So there's only
one man in here?
357
00:23:22,488 --> 00:23:24,533
- Yeah.
- And these are his ladies.
358
00:23:24,577 --> 00:23:26,317
- His ladies.
- So are they all pregnant?
359
00:23:26,361 --> 00:23:27,841
Right now?
We hope they are.
360
00:23:27,884 --> 00:23:29,277
Oh.
361
00:23:29,320 --> 00:23:31,453
The deer may be
bred in captivity,
362
00:23:31,497 --> 00:23:33,150
but then they're freed
to roam,
363
00:23:33,194 --> 00:23:34,674
just like their ancestors did.
364
00:23:34,717 --> 00:23:36,632
There's many
stone carvings made
365
00:23:36,676 --> 00:23:39,461
by the nomads who lived here
8,000 years ago
366
00:23:39,505 --> 00:23:42,551
that depict
the food they hunted.
367
00:23:42,595 --> 00:23:43,987
Wow.
368
00:23:44,031 --> 00:23:45,119
That's gonna be a lot of meat.
369
00:23:45,162 --> 00:23:46,381
- Yeah.
- That's gonna be good.
370
00:23:46,425 --> 00:23:48,601
Jorge supplies premium venison
371
00:23:48,644 --> 00:23:50,733
to restaurants
all over Monterrey.
372
00:23:50,777 --> 00:23:52,909
So I'm gonna put this
in a cooler so you can take it.
373
00:23:52,953 --> 00:23:55,738
And he's kindly giving me
a leg joint,
374
00:23:55,782 --> 00:23:57,697
one of the tastiest parts
of the deer.
375
00:23:57,740 --> 00:24:01,440
We're gonna make some tamales,
so I'm really excited about it.
376
00:24:01,483 --> 00:24:03,006
- Let me help you carry this.
- Oh, yeah.
377
00:24:03,050 --> 00:24:04,747
You--no, you don't help me.
378
00:24:04,791 --> 00:24:06,314
You carry it.
379
00:24:06,357 --> 00:24:09,012
So many Mexican recipes can
be traced to the arrival
380
00:24:09,056 --> 00:24:11,624
of the Spanish in the 1500s,
381
00:24:11,667 --> 00:24:14,191
but tamales go back
thousands of years.
382
00:24:23,810 --> 00:24:27,117
Doña Lupita's café,
in the backyard of her home
383
00:24:27,161 --> 00:24:28,554
right next to Highway 85,
384
00:24:28,597 --> 00:24:31,600
is famed
for her legendary tamales.
385
00:24:31,644 --> 00:24:34,124
She's been feeding
hungry truck drivers
386
00:24:34,168 --> 00:24:35,952
and bikers for over 20 years.
387
00:24:35,996 --> 00:24:38,041
And it's a family business.
388
00:24:41,958 --> 00:24:44,178
Hola, Cindy!
389
00:24:44,221 --> 00:24:45,788
Hola.
Mucho gusto. Louisa.
390
00:24:45,832 --> 00:24:47,137
Louisa. Cindy, Louisa.
391
00:25:17,037 --> 00:25:19,561
Our sound guy's having
a really great time today.
392
00:25:38,841 --> 00:25:39,799
Oh.
393
00:25:39,842 --> 00:25:41,278
So good.
394
00:25:45,152 --> 00:25:47,110
To tenderize the venison,
395
00:25:47,154 --> 00:25:49,373
Doña Lupita poaches the leg
for eight hours
396
00:25:49,417 --> 00:25:50,766
with just salt and garlic.
397
00:25:50,810 --> 00:25:52,115
That's a lot of garlic.
398
00:25:56,903 --> 00:25:59,645
Thankfully, she's already
got some on the stove.
399
00:25:59,688 --> 00:26:01,864
That's how you know
it came out right.
400
00:26:01,908 --> 00:26:04,780
It's juicy.
401
00:26:04,824 --> 00:26:07,217
It looks so soft.
402
00:26:12,658 --> 00:26:13,528
Uh-huh.
403
00:26:14,007 --> 00:26:15,704
Uh-huh.
404
00:26:15,748 --> 00:26:18,054
To deepen the flavor,
we add sauce and spice,
405
00:26:18,098 --> 00:26:19,708
ready to pan fry.
406
00:26:41,469 --> 00:26:43,602
Tamales aren't tamales
407
00:26:43,645 --> 00:26:45,342
without the all-important
corn dough.
408
00:27:03,099 --> 00:27:05,275
Oh, it mixes really easy.
409
00:27:07,800 --> 00:27:11,151
To make the casing, we spread
the dough onto corn husks.
410
00:27:18,158 --> 00:27:19,725
I make tamales at home,
411
00:27:19,768 --> 00:27:22,771
but I cannot compete
with these pros.
412
00:27:22,815 --> 00:27:24,338
You guys go so fast.
Oh, my gosh.
413
00:27:47,274 --> 00:27:51,104
It's almost like
rolling a cigarette.
414
00:27:58,981 --> 00:28:00,374
Oh, I always make a pyramid.
415
00:28:15,650 --> 00:28:18,044
Come and get it.
416
00:28:18,087 --> 00:28:20,394
Come and eat.
417
00:28:20,437 --> 00:28:24,224
Our hardworking crew
has earned their lunch.
418
00:28:24,267 --> 00:28:25,486
Oh, my God.
419
00:28:29,055 --> 00:28:30,056
Deer chorizo.
420
00:28:33,015 --> 00:28:34,495
Okay.
421
00:28:34,538 --> 00:28:38,629
Eggs with deer,
deer sausage, deer meat.
422
00:28:38,673 --> 00:28:41,632
It's venison served five ways.
423
00:28:41,676 --> 00:28:43,983
Frankie, I'm gonna give you
a little bit of everything.
424
00:28:44,026 --> 00:28:46,899
You guys need a tamale.
425
00:28:46,942 --> 00:28:49,858
Our British sound recordist,
Nathan, has taken a break
426
00:28:49,902 --> 00:28:52,034
so he can try
his first ever tamale.
427
00:28:52,078 --> 00:28:53,383
This is huge.
428
00:28:58,084 --> 00:29:00,695
You have to take the leaf off.
429
00:29:00,739 --> 00:29:02,784
She's gonna drop this
on my head.
430
00:29:02,828 --> 00:29:04,699
Ay, Dios...
431
00:29:06,962 --> 00:29:08,224
Nathan ate the leaf.
432
00:29:08,268 --> 00:29:09,704
He's not supposed
to eat the leaf.
433
00:29:13,229 --> 00:29:14,404
Ow!
434
00:29:14,448 --> 00:29:17,146
I'm gonna eat the tamale.
435
00:29:17,190 --> 00:29:18,408
Wow.
436
00:29:22,064 --> 00:29:24,980
Mmm.
437
00:29:25,024 --> 00:29:26,895
Wow.
438
00:29:26,939 --> 00:29:27,853
So delicious.
439
00:29:30,116 --> 00:29:31,639
- Delicioso.
- Delicioso.
440
00:29:31,682 --> 00:29:34,076
Mm-hmm.
441
00:29:34,120 --> 00:29:38,907
It's so juicy and flavorful.
442
00:29:38,951 --> 00:29:40,953
And unlike the pork tamales
I'm used to,
443
00:29:40,996 --> 00:29:43,085
Doña Lupita's venison version
444
00:29:43,129 --> 00:29:45,871
has that wonderfully rich,
earthy taste
445
00:29:45,914 --> 00:29:48,525
that only comes
from top-quality game.
446
00:30:04,193 --> 00:30:05,238
- Muchas gracias.
- Muchas gracias.
447
00:30:07,588 --> 00:30:09,068
Wow.
448
00:30:09,111 --> 00:30:11,244
No wonder that after
thousands of years,
449
00:30:11,287 --> 00:30:14,725
these pre-Hispanic dumplings
are still adored.
450
00:30:14,769 --> 00:30:17,076
I approve.
451
00:30:34,006 --> 00:30:36,312
Much of Nuevo León
may be dry and barren,
452
00:30:36,356 --> 00:30:40,229
but southeast of Monterrey
lies a fertile oasis.
453
00:30:40,273 --> 00:30:44,016
The Pilón River irrigates
the fields of Montemorelos,
454
00:30:44,059 --> 00:30:47,062
home to some of the finest
orange orchards in Mexico.
455
00:30:54,156 --> 00:30:56,158
Ana Rodriguez runs
456
00:30:56,202 --> 00:30:58,944
one of the most successful
bakery chains in Monterrey,
457
00:30:58,987 --> 00:31:00,859
and she uses the fruit
from here
458
00:31:00,902 --> 00:31:03,557
to make one of her favorite
Nuevo León desserts.
459
00:31:03,600 --> 00:31:05,907
Hola. Cómo estás?
460
00:31:05,951 --> 00:31:08,954
Bienvenidas.Welcome.
461
00:31:08,997 --> 00:31:11,130
Arturo Salazar is
the fourth generation
462
00:31:11,173 --> 00:31:13,175
of his family
to work these fields.
463
00:31:13,219 --> 00:31:15,177
And now, he's helped
by his son, Fede.
464
00:31:18,006 --> 00:31:19,051
This is mandarin?
465
00:31:19,094 --> 00:31:20,356
These are mandarin, yeah.
466
00:31:20,400 --> 00:31:21,923
So you can grow
mandarin here?
467
00:31:21,967 --> 00:31:24,056
We have mandarins.
We have oranges.
468
00:31:24,099 --> 00:31:25,579
All kind of citruses.
469
00:31:25,622 --> 00:31:28,538
These one in particular
are the ortanique orange.
470
00:31:28,582 --> 00:31:30,105
It has a lot of oil in it,
471
00:31:30,149 --> 00:31:32,194
so immediately
when you open it,
472
00:31:32,238 --> 00:31:33,326
it's like an explosion of--
Fragrant.
473
00:31:33,369 --> 00:31:34,414
Yeah, it's very fragrant.
474
00:31:42,074 --> 00:31:44,598
Oh, my gosh, look at this.
This is so good.
475
00:31:50,734 --> 00:31:51,997
How do I know
when it's ready to pick?
476
00:31:56,871 --> 00:31:58,351
Okay.
So we have to turn it over.
477
00:31:58,394 --> 00:32:01,702
No, I would just run
and grab them off the tree.
478
00:32:01,745 --> 00:32:04,096
I don't know why I always think
citrus is natural to Mexico.
479
00:32:06,315 --> 00:32:08,665
No, the first conquistadors,
they come from Spain.
480
00:32:08,709 --> 00:32:12,408
They were the ones that
introduced citruses to Mexico.
481
00:32:12,452 --> 00:32:15,063
But it was a former orchard
manager from California
482
00:32:15,107 --> 00:32:16,760
who kickstarted
the orange industry
483
00:32:16,804 --> 00:32:19,633
in Montemorelos in the 1880s.
484
00:32:19,676 --> 00:32:21,591
Arriving to oversee
the construction
485
00:32:21,635 --> 00:32:23,071
of a new railroad,
486
00:32:23,115 --> 00:32:26,031
he saw the fertile valley
of the Pilón River
487
00:32:26,074 --> 00:32:28,598
as perfect
orange-growing country.
488
00:32:28,642 --> 00:32:31,166
So this region was the one
that actually started
489
00:32:31,210 --> 00:32:33,081
producing oranges en masse
490
00:32:33,125 --> 00:32:36,215
and having oranges
as kind of a business
491
00:32:36,258 --> 00:32:37,607
other than just
in your backyard.
492
00:32:49,445 --> 00:32:51,273
So the train made it
possible for trade.
493
00:32:51,317 --> 00:32:53,580
- Sí.
- Okay, I think we're ready.
494
00:33:02,154 --> 00:33:03,851
This is so fun.
495
00:33:03,894 --> 00:33:05,548
I'm just gonna keep picking
on my way out.
496
00:33:05,592 --> 00:33:09,030
Ana grew up near these
incredible orange orchards.
497
00:33:12,512 --> 00:33:14,644
And she's taking me
back to the kitchen,
498
00:33:14,688 --> 00:33:17,691
where her mom Marta helped her
launch her business.
499
00:33:17,734 --> 00:33:19,649
Oh, smells so good.
500
00:33:34,490 --> 00:33:37,015
Although they include
the zest of the orange,
501
00:33:37,058 --> 00:33:39,452
the main ingredient is
the thick white pith.
502
00:33:48,026 --> 00:33:49,375
Okay.
503
00:33:49,418 --> 00:33:51,942
The pith gives the dessert
its sour punch,
504
00:33:51,986 --> 00:33:54,119
but the juice
doesn't go to waste.
505
00:33:54,162 --> 00:33:57,165
So you put orange juice
in the--
506
00:34:00,603 --> 00:34:02,301
More sugar.
507
00:34:02,344 --> 00:34:04,390
Is this a recipe
from when you were a child?
508
00:34:13,355 --> 00:34:15,009
That's the best
part of cooking
509
00:34:15,053 --> 00:34:18,273
is spoiling your family
and people you love.
510
00:34:18,317 --> 00:34:20,406
Like, I think cooking
is a form of love,
511
00:34:20,449 --> 00:34:22,147
and so that's why
I love to do it.
512
00:34:22,190 --> 00:34:23,061
Yes.
513
00:34:28,414 --> 00:34:31,156
After my Nuevo León
meat feast,
514
00:34:31,199 --> 00:34:33,506
the freshness of this
bittersweet concoction
515
00:34:33,549 --> 00:34:34,768
is just what I'm craving.
516
00:34:36,422 --> 00:34:39,729
Oh, my gosh, look at that.
517
00:34:39,773 --> 00:34:41,209
This is so soft.
518
00:34:43,342 --> 00:34:45,213
I mean, you have to cook it
a long time.
519
00:34:45,257 --> 00:34:46,519
Mmm.
520
00:34:46,562 --> 00:34:49,174
It's like candy,
but not as sweet,
521
00:34:49,217 --> 00:34:50,784
even though
it has all of that--
522
00:35:03,101 --> 00:35:04,972
I wanna drink it up.
Just drink it.
523
00:35:05,015 --> 00:35:06,669
The oranges of Montemorelos
524
00:35:06,713 --> 00:35:09,368
are the jewels in the crown
of Nuevo León,
525
00:35:09,411 --> 00:35:12,371
a reminder that even
in the harshest terrain,
526
00:35:12,414 --> 00:35:14,460
there are delicious treasures
to be found.
527
00:35:23,512 --> 00:35:26,211
They say that every
great dish tells a story,
528
00:35:26,254 --> 00:35:27,908
and in the Monterrey
neighborhood
529
00:35:27,951 --> 00:35:29,605
of San Pedro Garza Garcia...
530
00:35:29,649 --> 00:35:31,868
Hola. Cómo está?
531
00:35:31,912 --> 00:35:35,916
An imaginative restaurant
has made that its mission.
532
00:35:35,959 --> 00:35:39,441
Oh, God, this is so beautiful.
533
00:35:39,485 --> 00:35:42,488
Named Koli, it aims to tell
the story of Nuevo León
534
00:35:42,531 --> 00:35:43,924
through its food.
535
00:35:47,449 --> 00:35:50,235
Wow.
536
00:35:50,278 --> 00:35:52,628
- Hi, Eva. Cómo estás?
- Hola.
537
00:35:52,672 --> 00:35:56,284
It's the brainchild
of the Rivera-Rio family.
538
00:35:56,328 --> 00:35:59,287
Do you three look alike,
or are you related?
539
00:35:59,331 --> 00:36:02,029
No, we're actually brothers.
540
00:36:02,072 --> 00:36:04,292
The three musketeers.
both: Yes!
541
00:36:04,336 --> 00:36:07,382
Patricio is in all
the wines and spirits
542
00:36:07,426 --> 00:36:09,776
and everything like that,
Daniel is the pastry chef,
543
00:36:09,819 --> 00:36:11,299
and I'm the head chef.
544
00:36:11,343 --> 00:36:14,128
So do you boss them around?
545
00:36:14,172 --> 00:36:15,912
No, not too much, because--
546
00:36:15,956 --> 00:36:17,523
Sometimes.
both: Sometimes.
547
00:36:17,566 --> 00:36:20,352
- Just when he's angry.
- Sometimes we boss each other.
548
00:36:20,395 --> 00:36:21,440
When he doesn't drink
his coffee,
549
00:36:21,483 --> 00:36:23,529
he comes in grumpy.
Oh, okay.
550
00:36:23,572 --> 00:36:26,271
How has the response been
with the people of Monterrey
551
00:36:26,314 --> 00:36:28,142
to have
this sort of restaurant?
552
00:36:28,186 --> 00:36:31,232
Like, elevated cuisine
from Nuevo León.
553
00:36:41,373 --> 00:36:43,070
Yes, it's meat
and carne asada--
554
00:36:43,113 --> 00:36:44,463
Yes, that's what
the people think.
555
00:36:44,506 --> 00:36:46,682
Everybody has a grill,
so why do I need you?
556
00:36:46,726 --> 00:36:48,206
Totally, totally.
557
00:36:50,904 --> 00:36:53,080
So it's not just about taste.
558
00:36:53,123 --> 00:36:54,299
That's right. Yeah.
559
00:36:54,342 --> 00:36:57,345
Okay, so are you
putting me to work now?
560
00:36:57,389 --> 00:36:59,173
Okay. What are we making?
561
00:37:02,829 --> 00:37:04,309
Well, let's do it.
562
00:37:04,352 --> 00:37:05,397
Okay,
let's go to the kitchen.
563
00:37:05,440 --> 00:37:06,441
- Are you guys working?
- Yes.
564
00:37:06,485 --> 00:37:08,791
Okay. All right.
Just making sure.
565
00:37:08,835 --> 00:37:11,359
So to understand this recipe,
we need to go back in time.
566
00:37:11,403 --> 00:37:13,187
Like, way back
567
00:37:13,231 --> 00:37:16,321
to when a giant meteorite
struck the Yucatán Peninsula,
568
00:37:16,364 --> 00:37:18,714
wiping out
much of life on Earth,
569
00:37:18,758 --> 00:37:21,369
but triggering the growth
of the flora and fauna
570
00:37:21,413 --> 00:37:22,936
of the modern world.
571
00:37:25,330 --> 00:37:27,332
This dish is Rodrigo's tribute
572
00:37:27,375 --> 00:37:29,334
to the meteorite
that made Mexico.
573
00:37:29,377 --> 00:37:31,510
Is it, like--
is it beef or deer?
574
00:37:31,553 --> 00:37:34,121
It's like beef jerky.
It's very common right here.
575
00:37:35,601 --> 00:37:38,299
Dried beef was one
of the original survival foods
576
00:37:38,343 --> 00:37:40,606
of Nuevo León,
and Rodrigo uses it
577
00:37:40,649 --> 00:37:44,349
as the base for a local stew
known as atropellado.
578
00:37:49,223 --> 00:37:52,487
In Mexican stews,
more time, more flavor.
579
00:37:52,531 --> 00:37:55,360
The finished product
is this pot of tender,
580
00:37:55,403 --> 00:37:56,926
herb-infused beef.
581
00:37:58,798 --> 00:37:59,668
Looks like a meatball.
582
00:37:59,712 --> 00:38:01,279
Yes. Yes.
583
00:38:04,543 --> 00:38:06,109
- 12 grams.
- Each one have to be 12 grams.
584
00:38:06,153 --> 00:38:07,372
- Exact? Okay.
- Yes, exact.
585
00:38:15,467 --> 00:38:16,424
Flour tortilla.
586
00:38:21,821 --> 00:38:22,952
You want bitter.
587
00:38:23,823 --> 00:38:25,172
Okay.
588
00:38:25,215 --> 00:38:26,434
So why tempura?
589
00:38:30,395 --> 00:38:31,439
And is this
how you normally do it?
590
00:38:37,489 --> 00:38:39,665
Wow, that's literally
tortilla ashes.
591
00:38:39,708 --> 00:38:41,275
Tortilla ashes.
592
00:38:43,495 --> 00:38:44,974
Oh, squid ink. Okay.
593
00:38:49,631 --> 00:38:51,807
So it's going to be
a dark tempura.
594
00:38:53,374 --> 00:38:56,246
Rodrigo coats the meatballs
in black tempura batter
595
00:38:56,290 --> 00:38:59,772
and deep fries them
in hot oil.
596
00:38:59,815 --> 00:39:00,773
Where did you study?
597
00:39:02,165 --> 00:39:03,210
You just have
such international
598
00:39:03,253 --> 00:39:04,211
influences, though.
599
00:39:11,523 --> 00:39:13,525
It's the food
that I really know,
600
00:39:13,568 --> 00:39:15,788
and it's the way
I want to be as a chef.
601
00:39:15,831 --> 00:39:18,399
Okay, this is the tempura
from tortilla ashes.
602
00:39:18,443 --> 00:39:20,662
Inside is the atropellado.
603
00:39:20,706 --> 00:39:23,273
What I do is just
cooking the egg yolk.
604
00:39:23,317 --> 00:39:24,187
That's all.
This is the egg yolk?
605
00:39:24,231 --> 00:39:26,015
It's the egg.
606
00:39:26,059 --> 00:39:27,016
Like that.
Oh, like this.
607
00:39:27,060 --> 00:39:28,322
Oh, that's beautiful.
608
00:39:28,366 --> 00:39:30,280
- And then all the flowers...
- Yes.
609
00:39:30,324 --> 00:39:31,630
- We are going to add it.
- Okay.
610
00:39:31,673 --> 00:39:34,154
It's gonna give you
this, like, different kind
611
00:39:34,197 --> 00:39:36,330
of flavors, aromas.
Uh-huh.
612
00:39:36,374 --> 00:39:39,159
A little bit spicy
and acidity too.
613
00:39:39,202 --> 00:39:41,074
Now we're going
to put right here.
614
00:39:41,117 --> 00:39:43,685
- Oh, what's this?
- This is bones.
615
00:39:43,729 --> 00:39:45,295
Roasted bones.
616
00:39:45,339 --> 00:39:47,080
Roasted--
bones of what, bones?
617
00:39:47,123 --> 00:39:48,429
What kind--
Bones from pork.
618
00:39:48,473 --> 00:39:50,126
We put it right here,
619
00:39:50,170 --> 00:39:54,740
and then we're going
to smoke it with mesquite.
620
00:39:54,783 --> 00:39:57,743
Mesquite wood is used
in traditional Mexican cooking
621
00:39:57,786 --> 00:40:00,528
to give meat
a deep, smoky flavor.
622
00:40:00,572 --> 00:40:01,834
And we're going to burn
a little bit--
623
00:40:01,877 --> 00:40:03,357
God, it looks like a bong.
624
00:40:03,401 --> 00:40:05,490
It actually starts
like a bong!
625
00:40:06,795 --> 00:40:09,407
This dish is
not just an appetizer.
626
00:40:09,450 --> 00:40:12,627
It's the centerpiece
of a nine-course tasting menu
627
00:40:12,671 --> 00:40:15,674
that transforms
familiar ingredients
628
00:40:15,717 --> 00:40:18,503
into flights of imagination.
629
00:40:18,546 --> 00:40:21,549
And every dish is
a piece of theater.
630
00:40:23,595 --> 00:40:25,423
We'll start with a brief
history of our country.
631
00:40:25,466 --> 00:40:28,382
So everything started
66 million years ago
632
00:40:28,426 --> 00:40:30,123
when this asteroid,
called Chicxulub,
633
00:40:30,166 --> 00:40:32,734
hit the tip of Yucatán,
now the Gulf of Mexico,
634
00:40:32,778 --> 00:40:34,170
and physically formed
our country.
635
00:40:34,214 --> 00:40:35,302
So we can show you
this asteroid
636
00:40:35,345 --> 00:40:36,564
that became the atropellado.
637
00:40:36,608 --> 00:40:38,087
Wow.
638
00:40:38,131 --> 00:40:39,872
A lot of people don't know
the asteroid that killed
639
00:40:39,915 --> 00:40:41,656
the dinosaurs was in Mexico.
640
00:40:41,700 --> 00:40:43,571
And actually in Chicxulub.
Enjoy it.
641
00:40:43,615 --> 00:40:44,790
- Thank you.
- Thank you.
642
00:40:44,833 --> 00:40:47,009
Start with your fingers,
because it's like
643
00:40:47,053 --> 00:40:48,576
the most unstressful thing.
644
00:40:48,620 --> 00:40:50,448
- And I just bite into it.
- Yes, yes.
645
00:40:52,145 --> 00:40:54,713
One bite?
646
00:40:56,758 --> 00:40:58,586
Mmm.
647
00:40:58,630 --> 00:40:59,935
Wow.
648
00:40:59,979 --> 00:41:01,633
That was the punch
of the flavor, right?
649
00:41:01,676 --> 00:41:03,635
The juices exploded
in my mouth.
650
00:41:03,678 --> 00:41:05,593
It's a really great texture
because it's very soft
651
00:41:05,637 --> 00:41:07,552
in the inside
and crispy on the outside.
652
00:41:07,595 --> 00:41:10,903
But that smoked bones,
that is beautiful.
653
00:41:10,946 --> 00:41:13,427
We try to sell
the experience, not just food.
654
00:41:13,471 --> 00:41:14,559
I think at the end
of the day, though,
655
00:41:14,602 --> 00:41:16,778
you guys are
amazing storytellers.
656
00:41:16,822 --> 00:41:18,563
Thank you, thank you.
Thank you very much.
657
00:41:27,049 --> 00:41:28,224
Not just of Mexico.
658
00:41:35,101 --> 00:41:36,624
Well, you really--yeah.
659
00:41:36,668 --> 00:41:40,759
You really see the spirit
of regios in the food.
660
00:41:40,802 --> 00:41:42,021
In your food.
661
00:41:42,064 --> 00:41:43,283
- Yes, yes.
- You know?
662
00:41:43,326 --> 00:41:45,372
It's, like, resilient
and it's creative
663
00:41:45,415 --> 00:41:46,939
and it's innovative
and it's diverse.
664
00:41:46,982 --> 00:41:49,376
And you go,
"Oh, my gosh, where am I?"
665
00:41:49,419 --> 00:41:50,638
And you go, "Nuevo León.
666
00:41:50,682 --> 00:41:51,770
Estamos en Nuevo León."
667
00:41:51,813 --> 00:41:53,380
Yes, yes, yes.
668
00:41:53,423 --> 00:41:54,729
People will be like,
"Wow, this is amazing."
669
00:41:54,773 --> 00:41:57,253
But it's really a product
of the people.
670
00:41:57,297 --> 00:41:59,299
Of the people's spirit here,
I think, in this state.
671
00:41:59,342 --> 00:42:01,562
Yes, yes.
And I appreciate it.
672
00:42:01,606 --> 00:42:03,477
Salud. Salud.
49085
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