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They say Jalisco is Mexico
and Mexico is Jalisco.
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00:00:19,671 --> 00:00:23,458
So what do you think of
when I say Mexico?
3
00:00:23,501 --> 00:00:25,503
Mariachis?
4
00:00:25,547 --> 00:00:28,028
Sombreros?
5
00:00:28,071 --> 00:00:29,594
Tequila?
6
00:00:29,638 --> 00:00:31,901
Every iconic image
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00:00:31,944 --> 00:00:33,946
you know about Mexico
comes from this state.
8
00:00:36,949 --> 00:00:40,127
But Jaliscans are not
about stereotypes.
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00:00:40,170 --> 00:00:43,739
At heart, they are
cosmopolitan trendsetters.
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00:00:46,089 --> 00:00:47,438
Sí.
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00:00:47,482 --> 00:00:49,049
I believe you.
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00:00:49,092 --> 00:00:52,226
I'm intrigued to see
how tradition and innovation
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00:00:52,269 --> 00:00:53,879
shape their bold,
mouthwatering cuisine.
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00:00:53,923 --> 00:00:55,707
There's so much
happening right now.
15
00:00:55,751 --> 00:00:57,274
I can't--
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00:00:57,318 --> 00:00:58,884
I'm Eva Longoria--
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00:00:58,928 --> 00:01:00,930
born and bred in Texas
with Mexican-American roots,
18
00:01:00,973 --> 00:01:03,237
which makes me a Texican.
19
00:01:03,280 --> 00:01:06,588
I'm exploring Mexico to see
how the people, their lands,
20
00:01:06,631 --> 00:01:09,765
and their past have shaped
a culinary tradition
21
00:01:09,808 --> 00:01:12,811
as diverse
as its 32 states.
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00:01:16,859 --> 00:01:18,904
That's commitment.
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00:01:20,645 --> 00:01:22,604
Jalisco has always been
at the forefront
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00:01:22,647 --> 00:01:25,085
of Mexico's national culture.
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00:01:29,306 --> 00:01:32,266
The rich tapestry
of civilizations
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00:01:32,309 --> 00:01:33,528
that make up Mexico
27
00:01:33,571 --> 00:01:35,791
informs Jalisco's identity
28
00:01:35,834 --> 00:01:38,010
and its gastronomic
treasures,
29
00:01:38,054 --> 00:01:40,274
going all the way back
to the Aztecs...
30
00:01:44,800 --> 00:01:46,976
Spiced up by invasion...
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00:01:49,979 --> 00:01:51,328
But sliced and diced
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00:01:51,372 --> 00:01:54,244
by a new generation
of food pioneers.
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00:01:54,288 --> 00:01:56,203
Wow...
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00:01:56,246 --> 00:01:57,639
Whoo.
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00:01:57,682 --> 00:01:59,597
But no culinary tour
is ever complete...
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00:01:59,641 --> 00:02:01,469
all:
Tequila, tequila!
37
00:02:01,512 --> 00:02:04,646
Without sampling
the local beverage...
38
00:02:04,689 --> 00:02:06,038
in moderation, of course.
39
00:02:06,082 --> 00:02:07,475
Ooh, ooh!
40
00:02:26,058 --> 00:02:28,626
Jalisco's capital,
Guadalajara,
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00:02:28,670 --> 00:02:30,672
is Mexico's second city.
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00:02:30,715 --> 00:02:32,021
It's vibrant and exciting,
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00:02:32,064 --> 00:02:34,676
with T-shirt weather
all year round.
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00:02:36,112 --> 00:02:39,333
The locals proudly
call themselves tapatíos,
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00:02:39,376 --> 00:02:41,683
a nickname meaning
"triple the worth."
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00:02:41,726 --> 00:02:44,076
You can see
from the vibe here,
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00:02:44,120 --> 00:02:46,470
Guadalajarans
are proud to be the face
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00:02:46,514 --> 00:02:48,080
of contemporary Mexico.
49
00:02:48,124 --> 00:02:51,040
- Hola.
- Hola. ¿Cómo estás?
50
00:02:52,433 --> 00:02:54,609
Wendy Perez
has been eating her way
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00:02:54,652 --> 00:02:57,960
through Guadalajara in
her 25 years as a food writer.
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00:02:58,003 --> 00:03:00,919
Like, that's the best job ever.
53
00:03:08,579 --> 00:03:09,885
Yeah.
54
00:03:11,669 --> 00:03:15,282
Guadalajara is known
as the Pearl of the West.
55
00:03:15,325 --> 00:03:17,893
But there are no pearls
without grit.
56
00:03:17,936 --> 00:03:20,069
The first stop
is an unassuming area
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00:03:20,112 --> 00:03:22,941
not far from the center--
Mexicaltzingo.
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00:03:26,293 --> 00:03:28,904
This is the city's
most popular street food.
59
00:03:28,947 --> 00:03:30,906
It may look like
a simple sandwich,
60
00:03:30,949 --> 00:03:34,649
but this drowned sub
is so much more.
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00:03:34,692 --> 00:03:36,085
I've been waiting--
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00:03:42,091 --> 00:03:43,919
- Buenas tardes.
- I'm so excited.
63
00:03:57,193 --> 00:04:00,196
And yet it's the main protein
of the region.
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00:04:00,240 --> 00:04:02,807
Delicious pork
pre-cooked for hours
65
00:04:02,851 --> 00:04:04,635
in bay leaves and garlic--
66
00:04:04,679 --> 00:04:05,941
that's the main filling.
67
00:04:05,984 --> 00:04:07,464
But what steals the show here
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00:04:07,508 --> 00:04:10,772
is a bread
with an intriguing past.
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00:04:10,815 --> 00:04:12,382
The bread here is
very influenced
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00:04:12,426 --> 00:04:15,429
by the French occupation
when the French was here.
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00:04:20,172 --> 00:04:22,914
When the French
invaded in 1864,
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00:04:22,958 --> 00:04:24,612
they tried to win over
Guadalajarans
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00:04:24,655 --> 00:04:28,703
by teaching them new skills,
like bread making.
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00:04:28,746 --> 00:04:31,880
The story goes that a French
sergeant, Camille Pirrotte,
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00:04:31,923 --> 00:04:36,493
wanted to make French bread
but didn't have any yeast.
76
00:04:36,537 --> 00:04:39,975
The warm, wet climate enabled
him to make sourdough,
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00:04:40,018 --> 00:04:43,457
giving rise to Jalisco's
unique birote bread,
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00:04:43,500 --> 00:04:44,980
still loved today.
79
00:04:51,029 --> 00:04:52,857
And here's my favorite part
of the story.
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00:04:52,901 --> 00:04:54,468
Drown the torta.
81
00:04:54,511 --> 00:04:56,339
The drowning?
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00:04:56,383 --> 00:04:59,299
Originally, the bread fell
into this marvelous sauce
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00:04:59,342 --> 00:05:00,735
by accident,
84
00:05:00,778 --> 00:05:03,041
and that's how
this legendary local dish
85
00:05:03,085 --> 00:05:05,130
is said to have been born.
86
00:05:06,610 --> 00:05:09,961
I think I'll have mine
a little less spicy
87
00:05:10,005 --> 00:05:12,312
than the normal Mexican.
88
00:05:16,490 --> 00:05:18,056
Gracias.
89
00:05:18,100 --> 00:05:20,798
I don't know if I've ever been
this excited to eat anything.
90
00:05:26,587 --> 00:05:28,284
Mmm.
91
00:05:28,328 --> 00:05:29,938
I mean--
92
00:05:29,981 --> 00:05:31,505
Oh, my God.
Mmm.
93
00:05:45,910 --> 00:05:47,172
Sí.
94
00:05:47,216 --> 00:05:48,522
The French brought
the bread here.
95
00:05:48,565 --> 00:05:51,525
You guys have improved
upon their recipe.
96
00:06:11,327 --> 00:06:12,502
Ha ha!
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00:06:14,286 --> 00:06:17,725
Torta ahogada
is all about tradition,
98
00:06:17,768 --> 00:06:20,728
but Guadalajara is also known
for its innovation.
99
00:06:20,771 --> 00:06:23,470
So I'm curious to see
what the new kids on the block
100
00:06:23,513 --> 00:06:24,471
are up to.
101
00:06:33,784 --> 00:06:36,091
Santa Tere is a mecca
102
00:06:36,134 --> 00:06:38,398
for local
and visiting foodies.
103
00:06:38,441 --> 00:06:40,400
Here, you can find
Mexicans redefining
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00:06:40,443 --> 00:06:43,403
their traditional flavors
on every corner.
105
00:06:51,498 --> 00:06:53,848
Tucked away
in a converted garage,
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00:06:53,891 --> 00:06:55,763
Xokol is run
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00:06:55,806 --> 00:06:58,287
by two award-winning
internationally trained chefs.
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00:06:58,330 --> 00:06:59,593
Hola.
109
00:07:01,333 --> 00:07:05,120
Husband and wife Oscar Segundo
and Xrysw Ruelas
110
00:07:05,163 --> 00:07:07,339
use new and ancient techniques
111
00:07:07,383 --> 00:07:09,646
that bring out the best
of Jaliscan flavors.
112
00:07:28,360 --> 00:07:29,623
Ah, sí.
113
00:07:32,190 --> 00:07:34,628
This was indigenous?
114
00:07:48,598 --> 00:07:51,383
The typical way
to serve chinchayote
115
00:07:51,427 --> 00:07:53,995
is with cheese
in a tomato and onion broth.
116
00:07:59,479 --> 00:08:01,524
In this ingenious version,
117
00:08:01,568 --> 00:08:03,570
it's still served
with cheese and onions
118
00:08:03,613 --> 00:08:05,702
but in a revolutionary
new form.
119
00:08:05,746 --> 00:08:09,010
The cheese is enclosed
in a mashed chinchayote,
120
00:08:09,053 --> 00:08:11,839
forming a globe.
121
00:08:11,882 --> 00:08:13,754
So you make a ball.
122
00:08:13,797 --> 00:08:15,190
It's like a Mexican dumpling.
123
00:08:15,233 --> 00:08:17,192
Anything that
is potato related
124
00:08:17,235 --> 00:08:20,369
with cheese in the middle,
like, sign me up.
125
00:08:20,412 --> 00:08:23,546
To achieve the perfect
crunch in frying,
126
00:08:23,590 --> 00:08:26,593
Xrysw and Oscar borrow
from the Japanese.
127
00:08:31,032 --> 00:08:32,424
Sí.
128
00:08:33,730 --> 00:08:35,123
Oh, wow.
129
00:08:38,387 --> 00:08:41,042
On the crispy,
golden-brown exterior,
130
00:08:41,085 --> 00:08:43,392
little dots of pink corn paste
131
00:08:43,435 --> 00:08:46,526
anchor wafer-thin
slices of cauliflower...
132
00:08:51,618 --> 00:08:52,619
This is beautiful.
133
00:08:54,751 --> 00:08:57,537
Floating
on a warm pureed salsa.
134
00:08:57,580 --> 00:08:58,538
Wow.
135
00:09:12,508 --> 00:09:14,162
Wow!
136
00:09:15,729 --> 00:09:17,774
It's, like, super crunchy
on the outside.
137
00:09:17,818 --> 00:09:20,908
That cheese just, like...
138
00:09:20,951 --> 00:09:22,866
melts in your mouth.
139
00:09:22,910 --> 00:09:24,607
Oh, my gosh.
140
00:09:24,651 --> 00:09:28,480
It's a triumph of textures
and delicate flavors.
141
00:09:30,831 --> 00:09:33,616
Pearls come in all shapes
and sizes,
142
00:09:33,660 --> 00:09:35,966
even ones like these,
filled with cheese.
143
00:09:36,010 --> 00:09:37,098
Congrats.
both: Salud.
144
00:09:37,141 --> 00:09:38,273
- Felicidades.
- Salud.
145
00:09:39,927 --> 00:09:41,276
Gracias.
146
00:09:41,319 --> 00:09:43,104
Wow.
Oh, my God.
147
00:09:43,147 --> 00:09:45,410
I could eat five of those.
Ah, sí.
148
00:09:45,454 --> 00:09:48,283
I'm like...
149
00:10:00,643 --> 00:10:03,428
- Hola.
- Hola, Eva.
150
00:10:03,472 --> 00:10:05,822
Welcome to Lienzo Charros
de Jalisco.
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00:10:05,866 --> 00:10:09,478
If Jalisco is Mexico,
nowhere is this more evident
152
00:10:09,521 --> 00:10:12,133
than at Guadalajara's
Lienzo Charro,
153
00:10:12,176 --> 00:10:17,138
the cathedral of charrería--
Mexico's national sport.
154
00:10:18,835 --> 00:10:21,098
Jesús Mora
is the head honcho here.
155
00:10:21,142 --> 00:10:22,578
You look so handsome.
156
00:10:22,622 --> 00:10:23,927
- Ay, ay, ay.
- Look at this!
157
00:10:23,971 --> 00:10:25,189
Wow!
158
00:10:27,627 --> 00:10:28,802
- Yes.
- ¿Traje de charro?
159
00:10:28,845 --> 00:10:30,194
- Yes.
- Okay.
160
00:10:30,238 --> 00:10:31,587
But being tapatíos,
161
00:10:31,631 --> 00:10:32,936
these guys don't see
themselves
162
00:10:32,980 --> 00:10:34,982
as ordinary cowboys.
163
00:10:35,025 --> 00:10:36,548
In Mexico, we have vaqueros.
164
00:10:36,592 --> 00:10:38,507
Vaquerosis
the same as cowboys.
165
00:10:38,550 --> 00:10:41,292
Charrois, for me, a little
bigger,
166
00:10:41,336 --> 00:10:42,642
a little higher--
An art form.
167
00:10:42,685 --> 00:10:43,643
Yes.
168
00:10:47,559 --> 00:10:51,172
On Sundays, 400 tough guys
and gals come here
169
00:10:51,215 --> 00:10:55,698
to compete, drink, and eat.
170
00:10:55,742 --> 00:10:59,180
But the charros' role
as emblems of Mexican culture
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00:10:59,223 --> 00:11:00,747
didn't happen by accident.
172
00:11:08,058 --> 00:11:09,669
Oh.
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00:11:14,935 --> 00:11:17,807
This is a good place
to see all the charrería.
174
00:11:19,548 --> 00:11:23,770
- Oh, my God!
- Eso!
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00:11:23,813 --> 00:11:26,555
The story
of Jalisco's iconiccharros
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00:11:26,598 --> 00:11:28,818
has a unique place
in Mexican history.
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00:11:35,564 --> 00:11:37,000
During the Spanish conquest,
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00:11:37,044 --> 00:11:39,568
the only Mexicans
permitted to own horses
179
00:11:39,611 --> 00:11:42,266
were the ranch workers
who managed the cattle.
180
00:11:49,056 --> 00:11:50,753
Through their expertise,
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00:11:50,797 --> 00:11:54,452
these cattle wranglers began
to earn their own status.
182
00:11:56,106 --> 00:11:58,543
Then as rural communities
183
00:11:58,587 --> 00:12:00,589
started
to feel disenfranchised,
184
00:12:00,632 --> 00:12:04,332
the charros used this status
to fight for their rights.
185
00:12:10,642 --> 00:12:14,255
It was the charros
who helped establish Mexico
186
00:12:14,298 --> 00:12:16,605
as a constitutional republic.
187
00:12:16,648 --> 00:12:18,955
In 1910,
during the bloody civil war,
188
00:12:18,999 --> 00:12:23,177
two charros, Emiliano Zapata
and Pancho Villa,
189
00:12:23,220 --> 00:12:27,921
led rural uprisings that
helped depose Porfirio Diaz,
190
00:12:27,964 --> 00:12:29,923
Mexico's
longest-standing dictator.
191
00:13:06,220 --> 00:13:08,962
They say that armies
march on their stomachs,
192
00:13:09,005 --> 00:13:11,138
and the food
of these revolutionaries
193
00:13:11,181 --> 00:13:14,663
has also become the stuff
of Mexican folklore.
194
00:13:18,014 --> 00:13:19,799
After the charrería,
195
00:13:19,842 --> 00:13:23,063
everyone comes together
to eat birria--
196
00:13:23,106 --> 00:13:25,500
Jalisco's famous stew.
197
00:13:25,543 --> 00:13:27,807
Hola.
Soy Eva.
198
00:13:27,850 --> 00:13:30,070
- ¿Qué tal? Enrique.
- Enrique!
199
00:13:30,113 --> 00:13:31,636
Sí.
200
00:13:31,680 --> 00:13:32,986
Enrique's family
has been cooking this recipe
201
00:13:33,029 --> 00:13:34,509
for four generations,
202
00:13:34,552 --> 00:13:37,120
and now he's head chef
in the Lienzo clubhouse.
203
00:13:51,221 --> 00:13:53,658
The Spanish brought
the goats for milk,
204
00:13:53,702 --> 00:13:55,747
but goats took over
and ate all the crops
205
00:13:55,791 --> 00:13:57,793
of the Indigenous people.
206
00:13:57,837 --> 00:14:00,796
So, even though eating goats
started as damage control,
207
00:14:00,840 --> 00:14:04,147
the end result
was a culinary triumph.
208
00:14:04,191 --> 00:14:06,410
They brought everything over,
but you made it better.
209
00:14:06,454 --> 00:14:08,891
Exacto.You got it.
210
00:14:08,935 --> 00:14:11,241
There are two elements
to birria--
211
00:14:11,285 --> 00:14:13,026
the meat and the sauce.
212
00:14:20,947 --> 00:14:22,035
Mm-hmm.
213
00:14:23,253 --> 00:14:24,602
Mmm.
214
00:14:24,646 --> 00:14:26,648
Enrique grinds
garlic, bay leaves,
215
00:14:26,691 --> 00:14:28,345
and cloves with vinegar--
216
00:14:28,389 --> 00:14:32,349
the magic aromatics that
give birria its unique taste.
217
00:14:32,393 --> 00:14:33,655
And that's just tomatoes?
218
00:14:33,698 --> 00:14:35,526
- Sí.
- Okay.
219
00:14:35,570 --> 00:14:38,094
The tomatoes and ground spices
220
00:14:38,138 --> 00:14:40,836
are combined with the juices
from the meat.
221
00:14:40,880 --> 00:14:41,750
Oh, wow.
222
00:14:41,793 --> 00:14:43,795
Like, what makes it special?
223
00:14:43,839 --> 00:14:48,888
The person making it?
224
00:14:56,765 --> 00:14:57,897
Wow.
225
00:15:01,944 --> 00:15:05,382
Yeah, life is good with birria.
226
00:15:05,426 --> 00:15:06,906
Wow, look at that.
227
00:15:06,949 --> 00:15:07,994
Sí.
228
00:15:08,037 --> 00:15:10,300
Oh, wow.
You can smell the cloves.
229
00:15:10,344 --> 00:15:13,390
Birria, in Spanish,
means "of little value,"
230
00:15:13,434 --> 00:15:14,435
a poor man's food.
231
00:15:14,478 --> 00:15:15,915
Así es.
232
00:15:19,222 --> 00:15:21,833
But, ironically,
today it's food fit
233
00:15:21,877 --> 00:15:23,923
for a hero's banquet.
234
00:15:26,664 --> 00:15:28,057
There must be so many memories.
235
00:15:28,101 --> 00:15:30,103
Ah, this reminds me of this.
This reminds me of that.
236
00:15:35,847 --> 00:15:36,936
Mm.
237
00:15:40,765 --> 00:15:43,072
- Mm-hmm. Aw.
- Sí, sí.
238
00:15:45,379 --> 00:15:47,555
Wow.
This smells so good.
239
00:15:47,598 --> 00:15:49,383
Sí, no?
240
00:15:49,426 --> 00:15:50,819
Sí, no, no.
241
00:15:52,342 --> 00:15:54,954
Mmm.
242
00:15:54,997 --> 00:15:56,477
Whoa.
243
00:15:58,000 --> 00:15:59,132
Wow.
244
00:16:00,350 --> 00:16:04,180
It's so soft.
245
00:16:04,224 --> 00:16:05,965
Sí, sí, sí, sí, sí.
246
00:16:06,008 --> 00:16:08,663
Oh, my gosh,
this broth is amazing.
247
00:16:08,706 --> 00:16:11,361
I can see
why this Jaliscan stew
248
00:16:11,405 --> 00:16:14,277
has become as legendary
as the charros who eat it.
249
00:16:14,321 --> 00:16:16,323
They have skillfully
transformed goat meat
250
00:16:16,366 --> 00:16:19,804
into a pillar
of Mexican gastronomy.
251
00:16:19,848 --> 00:16:23,199
This is really amazing.
252
00:16:23,243 --> 00:16:26,724
These crafty charros have one
more trick up their sleeve.
253
00:16:29,075 --> 00:16:30,119
No, gracias.
254
00:16:30,163 --> 00:16:31,381
Like this.
255
00:16:31,425 --> 00:16:34,080
Oh, my God, that's so big!
256
00:16:34,123 --> 00:16:35,429
Trying to kill me.
257
00:16:35,472 --> 00:16:36,952
It's my first day,
and they're trying to kill me.
258
00:16:39,041 --> 00:16:40,738
Salud!
259
00:16:40,782 --> 00:16:44,090
Que viva México!
260
00:16:44,133 --> 00:16:45,526
Salud!
261
00:16:55,057 --> 00:16:56,885
Wherever you go
in Guadalajara,
262
00:16:56,928 --> 00:17:00,367
you see Mexican culture
celebrated with style.
263
00:17:02,978 --> 00:17:06,242
We are in, like,
the trendy spot in Guadalajara.
264
00:17:06,286 --> 00:17:09,680
I already feel cooler
walking on these streets.
265
00:17:09,724 --> 00:17:11,595
Colonia Americana--
266
00:17:11,639 --> 00:17:14,642
this is, like, where all
the people of Guadalajara come
267
00:17:14,685 --> 00:17:15,686
and they hang out.
268
00:17:15,730 --> 00:17:17,340
There's a kitchen here
269
00:17:17,384 --> 00:17:19,777
where you can taste
all the distinctive influences
270
00:17:19,821 --> 00:17:23,694
that make Mexico unique
in just one dish.
271
00:17:23,738 --> 00:17:25,740
So here we are.
272
00:17:25,783 --> 00:17:27,394
Oh, my God, I love it already.
273
00:17:30,310 --> 00:17:32,486
Hola.
274
00:17:32,529 --> 00:17:35,750
Fabián Delgado Padilla is one
of the city's hottest chefs,
275
00:17:35,793 --> 00:17:38,100
and his restaurant, palReal,
276
00:17:38,144 --> 00:17:40,581
is one of the top rated
in Guadalajara.
277
00:17:43,018 --> 00:17:45,977
Like every tapatío,
Fabián looks beyond tradition,
278
00:17:46,021 --> 00:17:49,024
putting his own stamp
on classic Mexican recipes.
279
00:17:49,068 --> 00:17:52,332
So where better to savor
the king of national dishes
280
00:17:52,375 --> 00:17:54,073
than in his restaurant?
281
00:17:59,513 --> 00:18:01,428
Oh, pork belly.
282
00:18:01,471 --> 00:18:03,821
Oh, my God,
I'm already excited.
283
00:18:03,865 --> 00:18:05,345
Okay, between you and me,
284
00:18:05,388 --> 00:18:08,087
I've never come across a mole
I've loved.
285
00:18:08,130 --> 00:18:09,392
Hola.
286
00:18:09,436 --> 00:18:11,002
They're usually
too sweet for me.
287
00:18:11,046 --> 00:18:13,440
La cocina...
Andrea, Sam, Edson.
288
00:18:13,483 --> 00:18:14,832
But who knows?
289
00:18:14,876 --> 00:18:16,095
There are so many versions
of mole.
290
00:18:16,138 --> 00:18:18,097
Maybe Fabian's
will be different.
291
00:18:20,099 --> 00:18:20,969
Sí.
292
00:18:21,012 --> 00:18:24,755
I believe you.
I believe you.
293
00:18:24,799 --> 00:18:27,410
He's famed
for his mole dulce sauce
294
00:18:27,454 --> 00:18:30,326
over pork belly
with a crispy skin.
295
00:18:52,914 --> 00:18:55,003
Like Mexico itself,
mole is a mix
296
00:18:55,046 --> 00:18:57,266
of Indigenous
and European influences.
297
00:18:57,310 --> 00:18:59,486
Oh, my God, there's so many.
Sí, claro.
298
00:18:59,529 --> 00:19:02,141
This combination,
known as mestizo,
299
00:19:02,184 --> 00:19:05,622
is at the heart
of Mexican cultural identity.
300
00:19:05,666 --> 00:19:08,016
A century ago,
as the civil war
301
00:19:08,059 --> 00:19:10,714
had left the country
destitute and divided,
302
00:19:10,758 --> 00:19:12,716
to unite the population,
303
00:19:12,760 --> 00:19:16,807
the new government promoted
the ideology of mestizo.
304
00:19:16,851 --> 00:19:18,809
Politicians, educators,
305
00:19:18,853 --> 00:19:23,118
and artists like Diego Rivera
and Frida Kahlo came together
306
00:19:23,162 --> 00:19:26,252
to celebrate the birth
of a nation like no other,
307
00:19:26,295 --> 00:19:28,993
one where European and
Indigenous people
308
00:19:29,037 --> 00:19:30,734
were rooted equally together.
309
00:19:30,778 --> 00:19:34,303
This movement is what helped
to make Mexico unique...
310
00:19:38,655 --> 00:19:41,397
And what helped
inspire Fabián's mole.
311
00:19:45,358 --> 00:19:47,708
So you fry the chile.
312
00:19:50,276 --> 00:19:52,930
That's where the love
and patience comes in?
313
00:19:52,974 --> 00:19:54,149
You have to do all of those?
314
00:19:54,193 --> 00:19:55,846
Oh, my God, I'll see you
in the table.
315
00:19:55,890 --> 00:19:57,370
I'm just kidding.
316
00:19:57,413 --> 00:19:59,850
And this is
Fabián's stroke of genius--
317
00:19:59,894 --> 00:20:02,201
a couple of French additions.
318
00:20:15,605 --> 00:20:17,651
- Wow.
- Wow.
319
00:20:17,694 --> 00:20:19,087
Sí.
320
00:20:28,270 --> 00:20:30,403
Aha.
321
00:20:30,446 --> 00:20:34,668
Last but definitely not least,
a key ingredient...
322
00:20:37,236 --> 00:20:40,500
Chocolate,
a 3 1/2-thousand-year-old gem
323
00:20:40,543 --> 00:20:41,718
from the Olmecs.
324
00:20:43,981 --> 00:20:45,896
I think there's a saying,
325
00:20:45,940 --> 00:20:49,248
like, don't mess
with somebody's mole, right?
326
00:20:49,291 --> 00:20:50,901
And there you go--
327
00:20:50,945 --> 00:20:52,773
in the blender,
all the ingredients--
328
00:20:52,816 --> 00:20:54,905
European, Mexican,
329
00:20:54,949 --> 00:20:58,431
a complex culinary expression
of mestizo.
330
00:20:59,823 --> 00:21:03,131
This smells insane and amazing.
331
00:21:03,174 --> 00:21:04,132
Wow.
332
00:21:07,831 --> 00:21:10,051
Uh-huh.
333
00:21:10,094 --> 00:21:12,009
To make sure
the pork belly stays crispy
334
00:21:12,053 --> 00:21:15,796
when served with the mole,
a final flourish.
335
00:21:15,839 --> 00:21:18,320
Oh, my God,
it's like popcorn.
336
00:21:18,364 --> 00:21:21,149
Oh, my God.
337
00:21:26,328 --> 00:21:28,287
Okay.
338
00:21:30,811 --> 00:21:32,291
Let's eat it!
339
00:21:43,084 --> 00:21:45,478
I was gonna do this.
That's why.
340
00:21:50,047 --> 00:21:52,833
Okay.
Oh, my goodness.
341
00:21:58,055 --> 00:22:00,623
Sí, sí, sí.
Sí.
342
00:22:00,667 --> 00:22:01,842
Okay.
343
00:22:07,238 --> 00:22:08,501
Mmm.
344
00:22:12,418 --> 00:22:13,941
There's
so much happening right now.
345
00:22:13,984 --> 00:22:16,726
I can't--
346
00:22:16,770 --> 00:22:19,512
This is so good.
347
00:22:20,861 --> 00:22:24,081
Super crunchy,
super soft in the middle,
348
00:22:24,125 --> 00:22:26,214
and then another crunchy part
and then the herb.
349
00:22:26,257 --> 00:22:27,650
Oh, my gosh.
350
00:22:27,694 --> 00:22:30,871
But this mole--wow, you
can taste that chocolate...
351
00:22:34,178 --> 00:22:36,311
I don't know.
Fabián, I think--
352
00:22:36,355 --> 00:22:38,139
Yeah.
353
00:22:41,621 --> 00:22:42,926
Wow.
354
00:22:42,970 --> 00:22:44,624
Gracias.
Salud.
355
00:22:44,667 --> 00:22:46,365
Salud.
356
00:22:57,985 --> 00:23:00,379
Look at that.
Oh, wow.
357
00:23:03,730 --> 00:23:05,993
Just 31 miles south
of Guadalajara
358
00:23:06,036 --> 00:23:08,474
lies Mexico's
biggest natural lake--
359
00:23:08,517 --> 00:23:11,041
Lake Chapala.
360
00:23:11,085 --> 00:23:13,653
It is huge.
Look at this.
361
00:23:13,696 --> 00:23:16,133
It's home
to a small fishing community.
362
00:23:20,442 --> 00:23:22,313
Even in a state like Jalisco,
363
00:23:22,357 --> 00:23:25,360
that has been defined
by mestizo for centuries,
364
00:23:25,404 --> 00:23:27,144
there is a pocket
of the population
365
00:23:27,188 --> 00:23:29,451
that remains untouched.
366
00:23:29,495 --> 00:23:32,802
I'm excited to see the ways
that they have preserved
367
00:23:32,846 --> 00:23:35,022
their traditions,
how they cook,
368
00:23:35,065 --> 00:23:37,720
what ingredients
they still use today.
369
00:23:37,764 --> 00:23:39,156
The Coca people,
370
00:23:39,200 --> 00:23:40,854
whose ancestors thrived
on these shores
371
00:23:40,897 --> 00:23:42,508
around 800 years ago,
372
00:23:42,551 --> 00:23:45,946
are one of the oldest
Indigenous groups in Mexico.
373
00:23:47,469 --> 00:23:49,428
Around 5,000 of them
live here now,
374
00:23:49,471 --> 00:23:52,779
and their story
is a tale of resistance.
375
00:23:52,822 --> 00:23:55,999
Teacher and mom Rocío Moreno
is one of them.
376
00:23:56,043 --> 00:23:57,958
Hola.
Hola.
377
00:24:17,543 --> 00:24:20,328
The lake is the lifeblood
of the community...
378
00:24:20,371 --> 00:24:22,286
I hope I don't have to row
the boat.
379
00:24:22,330 --> 00:24:24,245
Buenos días.
¿Mi capitán?
380
00:24:24,288 --> 00:24:26,377
Capitán.
381
00:24:26,421 --> 00:24:29,337
And it provides both work
and sustenance.
382
00:24:31,078 --> 00:24:33,689
So many birds here.
Tantos pájaros.
383
00:24:36,387 --> 00:24:37,476
Hola.
384
00:24:45,527 --> 00:24:47,094
15?
385
00:25:00,499 --> 00:25:01,543
Wow.
386
00:25:05,112 --> 00:25:07,201
Is he only gonna
make $7 for the day?
387
00:25:12,336 --> 00:25:13,686
- ¿Sí?
- Sí.
388
00:25:17,516 --> 00:25:18,995
Sí.
389
00:25:20,083 --> 00:25:21,389
Sí.
390
00:25:29,136 --> 00:25:30,659
- Gracias.
- Gracias.
391
00:25:36,622 --> 00:25:37,710
Uh-huh.
392
00:25:45,979 --> 00:25:48,982
Rocío's concern
is that the water exploitation
393
00:25:49,025 --> 00:25:51,550
and dwindling fish stocks
394
00:25:51,593 --> 00:25:53,595
will threaten
their way of life.
395
00:25:53,639 --> 00:25:56,250
But the Coca people's
fight for survival
396
00:25:56,293 --> 00:25:59,079
is hardwired
into their identity.
397
00:26:07,000 --> 00:26:08,958
During the
War of Mexican Independence
398
00:26:09,002 --> 00:26:10,612
in the early 19th century,
399
00:26:10,656 --> 00:26:13,441
the Coca people had to fight
the Spanish
400
00:26:13,484 --> 00:26:16,444
to keep control
of Mezcala Island.
401
00:26:16,487 --> 00:26:19,490
A bloody conflict
raged for four years,
402
00:26:19,534 --> 00:26:22,755
and this fort was
the stronghold of the rebels.
403
00:26:26,323 --> 00:26:28,108
Why keep them?
404
00:26:35,985 --> 00:26:38,901
I got to say, walking around
here is very complex for me,
405
00:26:38,945 --> 00:26:41,295
because I'm
a 13th-generation American
406
00:26:41,338 --> 00:26:45,299
and my ancestors
left Spain in 1603
407
00:26:45,342 --> 00:26:46,735
looking for a better life.
408
00:26:46,779 --> 00:26:48,781
So to think about them
coming into conflict
409
00:26:48,824 --> 00:26:51,653
with the Indigenous people
is really hard to imagine.
410
00:26:55,352 --> 00:26:57,441
Back on the mainland
by the shoreline
411
00:26:57,485 --> 00:26:59,008
is a communal kitchen
412
00:26:59,052 --> 00:27:02,142
where the Coca people cook,
gather, and feast
413
00:27:02,185 --> 00:27:03,143
on special occasions.
414
00:27:03,186 --> 00:27:04,361
Wow.
415
00:27:06,842 --> 00:27:07,843
Wow.
416
00:27:18,767 --> 00:27:21,378
As for our
super-fresh charales,
417
00:27:21,422 --> 00:27:23,424
the traditional way
to cook them
418
00:27:23,467 --> 00:27:25,121
is on a griddle dusted
with flour
419
00:27:25,165 --> 00:27:26,253
so they don't stick.
420
00:27:32,476 --> 00:27:34,174
Just flipping it
with her fingers.
421
00:27:35,479 --> 00:27:37,351
I would be like,
"Give me some tongs."
422
00:27:37,394 --> 00:27:39,614
She cooks like my mother
and my grandmother,
423
00:27:39,658 --> 00:27:43,052
which is fingers in the fire.
424
00:27:43,096 --> 00:27:46,360
These days, the Coca have
tweaked the original recipe.
425
00:27:46,403 --> 00:27:48,797
I think I want those.
426
00:27:50,277 --> 00:27:51,887
Fingers in the oil--
427
00:27:51,931 --> 00:27:56,239
that is next-level Mexican
cooking, I'll tell you that.
428
00:27:56,283 --> 00:27:58,154
French fries of chapala.
Sí.
429
00:28:09,775 --> 00:28:12,255
Vicente has a few jobs,
including farming.
430
00:28:12,299 --> 00:28:14,562
And with 13 grandkids,
431
00:28:14,605 --> 00:28:16,825
he has a lot
of mouths to feed.
432
00:28:24,572 --> 00:28:26,313
It's an aphrodisiac?
433
00:28:26,356 --> 00:28:28,576
- Sí.
- Oh!
434
00:28:28,619 --> 00:28:30,360
There's a lot
of children in this town.
435
00:28:30,404 --> 00:28:32,058
I noticed that.
Sí.
436
00:28:32,101 --> 00:28:33,494
Oh, my gosh.
437
00:28:44,635 --> 00:28:46,028
Okay.
438
00:28:46,072 --> 00:28:49,031
His traditional recipe
makes this little fish
439
00:28:49,075 --> 00:28:50,424
go a long way.
440
00:28:55,777 --> 00:28:58,737
I've definitely
never seen this before.
441
00:29:12,185 --> 00:29:14,970
Dunking the tortilla
meant that this broth
442
00:29:15,014 --> 00:29:16,885
could go even further.
443
00:29:19,061 --> 00:29:19,975
Mm.
444
00:29:22,717 --> 00:29:23,762
Wow.
445
00:29:29,550 --> 00:29:31,334
Okay.
¿Es así?
446
00:29:31,378 --> 00:29:32,379
Mm.
447
00:29:35,208 --> 00:29:36,818
Mmm.
Oh, wow.
448
00:29:42,650 --> 00:29:43,564
Wow.
449
00:29:43,607 --> 00:29:45,479
That's really good.
450
00:29:45,522 --> 00:29:48,830
Through survival
of your people,
451
00:29:48,874 --> 00:29:51,485
that's where
this plate was born.
452
00:30:10,721 --> 00:30:12,419
Mmm.
453
00:30:12,462 --> 00:30:15,030
It's so crunchy.
Sí.
454
00:30:15,074 --> 00:30:16,684
Mmm.
455
00:30:28,087 --> 00:30:29,349
Claro.
456
00:30:32,178 --> 00:30:34,267
Sí.
457
00:30:34,310 --> 00:30:37,009
Sí.
¿Sí?
458
00:30:37,052 --> 00:30:39,402
What a place.
I can't even describe it.
459
00:30:39,446 --> 00:30:41,143
I didn't even know
this existed.
460
00:30:41,187 --> 00:30:44,625
You feel their culture
holding on for dear life
461
00:30:44,668 --> 00:30:47,410
through what they make,
how they make it,
462
00:30:47,454 --> 00:30:48,803
with what they make it with,
463
00:30:48,847 --> 00:30:51,632
how they serve it,
how they celebrate it.
464
00:30:51,675 --> 00:30:54,722
It truly is unique
to this region,
465
00:30:54,765 --> 00:30:57,594
this lake, and this hillside.
466
00:31:15,264 --> 00:31:16,570
I'm being treated
467
00:31:16,613 --> 00:31:18,441
to the ultimate
Mexican experience
468
00:31:18,485 --> 00:31:20,269
by my friends Ale
and Mariana...
469
00:31:20,313 --> 00:31:22,489
Whoo.
470
00:31:22,532 --> 00:31:24,447
A traditional cantina.
471
00:31:24,491 --> 00:31:26,580
- Hola.
- Hola.
472
00:31:26,623 --> 00:31:28,756
Buenas tardes.
473
00:31:28,799 --> 00:31:30,497
And, of course,
when we go out,
474
00:31:30,540 --> 00:31:32,238
there's only one drink for us.
475
00:31:32,281 --> 00:31:36,155
all: Tequila, tequila, tequila!
476
00:31:36,198 --> 00:31:39,593
Tequila is
the national drink of Mexico.
477
00:31:39,636 --> 00:31:41,551
And it was born
right here in Jalisco.
478
00:31:57,437 --> 00:31:59,221
As shocking as it is,
479
00:31:59,265 --> 00:32:02,398
women weren't allowed
in these bars until the 1980s.
480
00:32:17,848 --> 00:32:20,677
That's so crazy
that you could just sit here
481
00:32:20,721 --> 00:32:24,029
as a man and pee, and you
didn't even have to get up.
482
00:32:24,072 --> 00:32:26,640
Also, when the women
couldn't enter the cantinas,
483
00:32:26,683 --> 00:32:29,512
tequila was seen
as a very cheap drink.
484
00:32:29,556 --> 00:32:32,602
You weren't very sophisticated
if you were drinking tequila.
485
00:32:32,646 --> 00:32:34,256
all: Salud!
Cheers.
486
00:32:34,300 --> 00:32:36,128
Thankfully,
times have changed.
487
00:32:36,171 --> 00:32:38,826
Cheers to women
being allowed in bars.
488
00:32:38,869 --> 00:32:40,480
Salud.
489
00:32:40,523 --> 00:32:42,830
And thanks to the Jaliscan
spirit of innovation,
490
00:32:42,873 --> 00:32:46,181
tequila has been elevated to
a refined drink
491
00:32:46,225 --> 00:32:49,489
to be sipped, not slammed
or hidden in a cocktail.
492
00:32:49,532 --> 00:32:50,794
Really refreshing.
493
00:32:50,838 --> 00:32:52,318
I love tequila so much,
494
00:32:52,361 --> 00:32:54,581
I went into business
with Ale and Mariana
495
00:32:54,624 --> 00:32:55,974
to produce our own brand.
496
00:32:56,017 --> 00:32:58,454
But I'm always ready
to learn more.
497
00:33:01,066 --> 00:33:03,242
I'm heading
to where it all began--
498
00:33:03,285 --> 00:33:05,244
27 miles northwest,
499
00:33:05,287 --> 00:33:07,724
just outside the city
of Tequila,
500
00:33:07,768 --> 00:33:10,466
where the mineral-rich
red volcanic soil
501
00:33:10,510 --> 00:33:15,428
provides the perfect growing
conditions for the blue agave.
502
00:33:15,471 --> 00:33:17,691
98% of the world's tequila
503
00:33:17,734 --> 00:33:21,608
is produced
right here in Jalisco.
504
00:33:21,651 --> 00:33:25,177
Legend goes that when
16th-century Spanish rulers
505
00:33:25,220 --> 00:33:27,048
ran out
of their favorite brandy,
506
00:33:27,092 --> 00:33:29,311
they turned
to the plentiful agave,
507
00:33:29,355 --> 00:33:31,835
and tequila was created.
508
00:33:31,879 --> 00:33:34,012
Hola.
¿Cómo estás?
509
00:33:36,579 --> 00:33:38,712
Salvador Rosales Trejo
510
00:33:38,755 --> 00:33:41,889
makes tequila as distinguished
as fine whiskey.
511
00:33:47,242 --> 00:33:49,462
I don't think there's
anything more beautiful
512
00:33:49,505 --> 00:33:51,290
than a field of blue agave.
513
00:33:51,333 --> 00:33:54,162
This is stunning.
514
00:33:54,206 --> 00:33:57,078
Today much of the industry
is highly mechanized.
515
00:33:57,122 --> 00:34:00,560
But Salvador's vision
is about trusting the past
516
00:34:00,603 --> 00:34:02,736
and sticking
to traditional methods.
517
00:34:09,047 --> 00:34:12,615
I've done this work before,
and it is hard.
518
00:34:12,659 --> 00:34:14,052
It is not easy.
519
00:34:16,967 --> 00:34:18,795
Hola.
Hola. Buenos días.
520
00:34:23,452 --> 00:34:25,585
How does he not have gloves?
521
00:34:27,369 --> 00:34:28,588
Ah, ¿sí?
522
00:34:30,807 --> 00:34:33,897
Look at the calluses.
523
00:34:33,941 --> 00:34:35,290
Wow.
524
00:34:42,515 --> 00:34:44,256
That's commitment.
525
00:34:49,696 --> 00:34:52,133
Amazingly,
it takes 15 pounds
526
00:34:52,177 --> 00:34:56,268
of blue agave piñas to make
just one liter of tequila.
527
00:34:58,008 --> 00:35:01,273
Mmm.
You can smell it already.
528
00:35:01,316 --> 00:35:04,058
Some tequila is
simply distilled and bottled.
529
00:35:04,102 --> 00:35:06,060
That's called tequila blanco.
530
00:35:06,104 --> 00:35:08,410
The rest of it
is brought here.
531
00:35:08,454 --> 00:35:11,935
A lot of people don't know,
but the barrel gives the color.
532
00:35:17,680 --> 00:35:20,553
Once it's been in the barrel
between 2 to 12 months,
533
00:35:20,596 --> 00:35:22,468
it's known as a reposado.
534
00:35:22,511 --> 00:35:24,687
If it remains there
longer than a year,
535
00:35:24,731 --> 00:35:26,994
it's called añejo.
536
00:35:29,431 --> 00:35:31,041
Right.
537
00:35:31,085 --> 00:35:32,826
Do we get to drink it now?
538
00:35:32,869 --> 00:35:34,262
- Yes.
- Okay.
539
00:35:34,306 --> 00:35:36,221
'Cause that's what
I've been waiting for.
540
00:35:38,092 --> 00:35:41,356
We're starting with Salvador's
favorite white tequila.
541
00:35:49,582 --> 00:35:50,626
- No?
- Mmm.
542
00:35:50,670 --> 00:35:52,193
Oh, that's so nice.
543
00:36:00,419 --> 00:36:01,376
Mmm.
544
00:36:04,945 --> 00:36:07,034
It's like the idea
of having a chunk of Parmesan
545
00:36:07,077 --> 00:36:08,862
with a red wine...
Mm-hmm. Sí.
546
00:36:08,905 --> 00:36:10,298
And it just brings out
the notes.
547
00:36:10,342 --> 00:36:13,127
- Sí.Mm-hmm.
- Yeah.
548
00:36:13,171 --> 00:36:14,302
Extra añejo.
549
00:36:16,957 --> 00:36:18,698
I smell, like, canela.
550
00:36:24,007 --> 00:36:26,488
How many months
in the barrel?
551
00:36:26,532 --> 00:36:30,362
Seven years as a plant,
four years in the barrel--
552
00:36:30,405 --> 00:36:32,538
I mean, that's a lot of time
to one product.
553
00:36:32,581 --> 00:36:34,583
- Sí.
- Mmm.
554
00:36:36,411 --> 00:36:39,284
- I love the extra añejo.
- Gracias.
555
00:36:39,327 --> 00:36:41,329
Yeah. And I would like
the world to know,
556
00:36:41,373 --> 00:36:42,939
tequila's an art form.
557
00:36:42,983 --> 00:36:47,074
And it comes from generations
of knowledge and respect
558
00:36:47,117 --> 00:36:50,382
for the people and the region
and the plant.
559
00:36:50,425 --> 00:36:52,210
- Sí.
- Salud.
560
00:36:53,646 --> 00:36:55,648
Gracias.
561
00:37:09,139 --> 00:37:11,098
I'm back with Fabián,
562
00:37:11,141 --> 00:37:13,274
the guy who converted me
to mole,
563
00:37:13,318 --> 00:37:15,233
and, luckily, it's lunchtime.
564
00:37:15,276 --> 00:37:16,886
I'm so hungry.
565
00:37:16,930 --> 00:37:19,672
And, no, we're not at
his swanky restaurant palReal.
566
00:37:19,715 --> 00:37:23,850
We are in one of
the local municipal markets.
567
00:37:28,637 --> 00:37:31,423
Doña Vicky!
568
00:37:39,518 --> 00:37:42,608
The name of his place here
is a playful nod
569
00:37:42,651 --> 00:37:44,436
to Mexico's closest neighbor.
570
00:37:44,479 --> 00:37:46,655
I love the name Yunaites--
"United States."
571
00:37:46,699 --> 00:37:48,962
Mixing ideas and traditions
572
00:37:49,005 --> 00:37:51,834
really is second nature
to tapatíos.
573
00:38:07,676 --> 00:38:10,200
'Cause you wanted it accessible
to the people.
574
00:38:15,597 --> 00:38:17,947
In a country where
the average daily wage
575
00:38:17,991 --> 00:38:20,428
is around 13 U.S. dollars,
576
00:38:20,472 --> 00:38:22,343
Fabián has created
a welcoming hub
577
00:38:22,387 --> 00:38:24,911
where everybody
can enjoy great food
578
00:38:24,954 --> 00:38:27,522
at a low cost.
579
00:38:27,566 --> 00:38:31,134
And there's a trick to feeding
the masses on a shoestring...
580
00:38:31,178 --> 00:38:34,050
Oh, my God, what is that?
581
00:38:34,094 --> 00:38:36,662
Combining new flavors
with old staples,
582
00:38:36,705 --> 00:38:39,142
like Jalisco's
famous French bread.
583
00:38:39,186 --> 00:38:40,840
It's gonna all fall apart.
584
00:38:45,235 --> 00:38:46,498
Mmm, mmm.
585
00:38:51,720 --> 00:38:54,854
Like, it overpowers everything.
Muy fuerte.
586
00:38:54,897 --> 00:38:57,073
This doesn't overpower
anything.
587
00:38:57,117 --> 00:38:59,554
Just like his upscale palReal,
588
00:38:59,598 --> 00:39:02,862
the main attraction here
is pork with mole.
589
00:39:02,905 --> 00:39:06,605
Only, here, he's turned it
into a bargain market snack.
590
00:39:10,304 --> 00:39:12,437
Fabián serves the pork
on a gordita,
591
00:39:12,480 --> 00:39:15,222
an extra-thick tortilla
that bulks it out
592
00:39:15,265 --> 00:39:17,050
and doesn't break the bank.
593
00:39:25,754 --> 00:39:27,277
Uh-oh.
Huh?
594
00:39:31,804 --> 00:39:33,109
Uh-huh.
595
00:39:37,244 --> 00:39:39,377
Mine's not as nice.
596
00:39:40,552 --> 00:39:43,076
Oh, my God, is this the pork?
Mira...
597
00:39:44,338 --> 00:39:45,644
My God.
598
00:39:45,687 --> 00:39:48,211
He also chooses
a cheaper cut of meat
599
00:39:48,255 --> 00:39:49,517
and cooks it
for a shorter time
600
00:39:49,561 --> 00:39:51,171
than at his
high-end restaurant.
601
00:40:11,104 --> 00:40:13,149
Oh, you can smell
the chocolate.
602
00:40:23,856 --> 00:40:25,423
It has a different leaf.
603
00:40:31,733 --> 00:40:33,431
Wow. Wow.
604
00:40:33,474 --> 00:40:35,302
You know how so many people
don't like cilantro?
605
00:40:35,345 --> 00:40:37,260
Everybody would like that.
606
00:40:37,304 --> 00:40:39,001
Wow, that's beautiful.
607
00:40:39,045 --> 00:40:41,526
Hola. Mucho gusto.
608
00:40:44,833 --> 00:40:48,054
The star of today.
609
00:40:48,097 --> 00:40:50,012
God, there's so much
I have to stack on.
610
00:40:52,841 --> 00:40:54,582
Oh, my God.
Okay.
611
00:40:56,671 --> 00:40:58,281
Mmm.
612
00:41:02,590 --> 00:41:04,592
Oh, high five.
I'll high-five.
613
00:41:08,770 --> 00:41:10,816
Like...
614
00:41:10,859 --> 00:41:12,078
Wow.
615
00:41:23,742 --> 00:41:25,004
Wow.
616
00:41:30,183 --> 00:41:32,620
This was so good.
617
00:41:32,664 --> 00:41:34,361
To have this, like,
culinary experience
618
00:41:34,404 --> 00:41:36,929
at this level at a market,
619
00:41:36,972 --> 00:41:38,365
it's pretty impressive.
620
00:41:38,408 --> 00:41:41,020
Fabián's food embodies
the perfect balance
621
00:41:41,063 --> 00:41:42,848
between tradition
and innovation
622
00:41:42,891 --> 00:41:45,067
that so characterizes Jalisco.
623
00:41:45,111 --> 00:41:48,375
I came here to Jalisco
not knowing what I would find,
624
00:41:48,418 --> 00:41:50,812
but I have discovered
a forward-thinking state
625
00:41:50,856 --> 00:41:53,336
of original creators.
626
00:41:53,380 --> 00:41:56,209
Jalisco helped define
modern Mexican culture,
627
00:41:56,252 --> 00:41:59,299
but Jaliscans don't let
their roots define them.
628
00:41:59,342 --> 00:42:00,779
They look to the future
629
00:42:00,822 --> 00:42:03,303
and transform
their iconic heirlooms
630
00:42:03,346 --> 00:42:05,348
into unexpected delights.
44025
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