What's your name? What's your name?
- No, it's fine. - Wait a minute. This sauce.
Nice to meet you. Omar.
Tía Elvia!
-Tía Elvia. Hola. - Hello. How are you?
My friends.
We want to honor all the products that we have in Oaxaca.
This is what we mean with quelites, a variety of greens…
…and worms, which are also, like, a nice…
Tastes like chicken.
- Good, right? -It's good.
There's Mom.
I had to try more than mole.
- - Welcome. Welcome.
Depending on the design, usually some take two weeks to a month.
If they are bigger, two months to three months.
I'm sorry.
This is very fun.
It's very fun because it's like dancing.
Like dancing on the pedals with my feet.
One, two… One, two…
- -It's like exercise.
Hands.
- All connected for this job. - Yeah.
In the past, people thought that women
didn't have the strength.
We need to give it a pull.
-With force. - Ah, yeah.
Pass it.
Cochineal.
And now we're going to use a bit of ash…
- We'll see it change. - Oh, I like it. Wow.
It is our life, it is our environment, it is our nature.
The colors are joy, the colors are happiness,
the colors are love, the colors are life.
The birds, the flowers, our whole environment, the sun,
everything is color.
Oh! That's the string cheese.
-We're going to use Japanese technique. -Yes.
Maybe don't look like traditional Oaxacan food,
but I'm sure with every bite you get the Oaxacan flavor is really present.
-Ah! -We marinate the clam in tepache.
-Yeah. -Tepache means pineapple fermented drink
that's really popular in Mexico and Oaxaca.
So this is tuna.
The lard paste on the side, that's grasshoppers with chili pasilla.
We have a soy sauce that's black beans.
-He's making a roll. - It's not a roll, it's a taco.
We marinate the belly in one adobo we normally use
in the pork meat here in Oaxaca, this really popular flavor.
We're going to find purslane, avocado, and cactus.
Jimmi! Nice to meet you. Marcelino.
- Nice to meet you. - Nice to meet you.
Uh, two.
After mashing, we put all that flavors and that juice in the fermentation here.
Okay, first distillation.
-You want to taste it? -Yes.
The mushroom soup commands a lot of respect.
Because if you have a lot of faith in it, if you have an upset stomach,
if you have depression, if you're feeling down,
then this soup is very healing, it has poleo and mushrooms.
- It could take a while. -How long?
Like half an hour.
Yes, of course. To me, this is the most representative.
As you know, we've been eating chapulines, chicatanas and agave worms all our lives.
Blue corn crispy tostada with the guacamole,
then some avocado and some herbs.
This one, it is a chile relleno with fish.
-Ah. -This one has mahi mahi.
And I won't say my mole is the best,
because there are some other amazing cooks…
- There's royalty here. -…that make traditional mole,
but, uh, I think we have a decent, uh, recipe of black mole.
-Black mole with turkey and the fish. - Yeah, I love it.
Oaxaca itself is lively.
That's why we say you need to come to Oaxaca…
…because you need to live it.