1 00:00:11,054 --> 00:00:13,491 Wow, these mountains. Look at that! 2 00:00:13,534 --> 00:00:16,276 I feel so small. 3 00:00:16,320 --> 00:00:18,800 So we are arriving in Monterrey. 4 00:00:18,844 --> 00:00:20,933 It's literally "the land of mountains." 5 00:00:20,976 --> 00:00:23,501 That's what it means, king of mountains. 6 00:00:23,544 --> 00:00:27,766 I'm in the state of Nuevo León in northeast Mexico. 7 00:00:27,809 --> 00:00:30,073 You see the mountains and the rocks. 8 00:00:30,116 --> 00:00:33,206 This terrain is not easy on the people. 9 00:00:33,250 --> 00:00:38,037 It's very, very tough living, and because of that, 10 00:00:38,081 --> 00:00:41,649 they've had to be very innovative with their cuisine. 11 00:00:41,693 --> 00:00:44,739 I'm Eva Longoria, born and bred in Texas 12 00:00:44,783 --> 00:00:48,743 with Mexican American roots, which makes me a Texican. 13 00:00:48,787 --> 00:00:52,182 I'm exploring Mexico to see how the people, their lands, 14 00:00:52,225 --> 00:00:54,619 and their past have shaped a culinary tradition 15 00:00:54,662 --> 00:00:57,143 as diverse as its 32 states. 16 00:01:03,410 --> 00:01:06,370 The food of Nuevo León is the food I grew up with. 17 00:01:06,413 --> 00:01:08,198 It's like every childhood memory is wrapped up 18 00:01:08,241 --> 00:01:10,548 in a flour tortilla for me. 19 00:01:10,591 --> 00:01:13,246 The chefs here are inventive and resourceful... 20 00:01:16,510 --> 00:01:18,425 Transforming simple ingredients 21 00:01:18,469 --> 00:01:20,732 into mouthwatering classics... 22 00:01:20,775 --> 00:01:23,387 You guys need a tamale! 23 00:01:23,430 --> 00:01:26,433 And age-old recipes into culinary works of art. 24 00:01:28,131 --> 00:01:30,611 One bite? 25 00:01:30,655 --> 00:01:33,266 Look, go ahead and say adiós to vegetables for a while. 26 00:01:36,051 --> 00:01:38,619 This is the land of meat. 27 00:01:38,663 --> 00:01:41,970 This is definitely a Mexican kitchen tool right here. 28 00:01:42,014 --> 00:01:43,276 Mountains of meat. 29 00:01:46,061 --> 00:01:47,585 But I'm not complaining. 30 00:01:47,628 --> 00:01:49,587 I love meat. 31 00:01:49,630 --> 00:01:52,198 This is amazing! 32 00:02:11,522 --> 00:02:13,393 You know, I'm Mexican American. 33 00:02:13,437 --> 00:02:18,616 We've been in Texas for 13 generations. 34 00:02:18,659 --> 00:02:21,358 We never crossed the border. The border crossed us. 35 00:02:21,401 --> 00:02:23,534 And I think that's why I have so much in common 36 00:02:23,577 --> 00:02:25,318 with Nuevo León and the north. 37 00:02:25,362 --> 00:02:29,583 It's so similar to how I grew up. 38 00:02:29,627 --> 00:02:33,500 Nuevo León and Texas were once part of the same country 39 00:02:33,544 --> 00:02:36,286 ruled by Spain and then by Mexico. 40 00:02:36,329 --> 00:02:39,506 In 1845, the U.S. annexed 41 00:02:39,550 --> 00:02:42,901 what would become the Lone Star State. 42 00:02:44,381 --> 00:02:46,339 But the people of Nuevo León and Texas 43 00:02:46,383 --> 00:02:48,559 still have so many shared tastes. 44 00:02:48,602 --> 00:02:52,171 Nowhere is this more present than in the state capital, 45 00:02:52,215 --> 00:02:56,741 Monterrey, the industrial hub of the northeast. 46 00:02:56,784 --> 00:03:00,527 The locals are nicknamed regios, meaning "royals." 47 00:03:00,571 --> 00:03:04,531 They are hardworking and ambitious. 48 00:03:04,575 --> 00:03:07,360 And when the daily grind is over, just like us Texans, 49 00:03:07,404 --> 00:03:09,188 they like nothing better than throwing 50 00:03:09,232 --> 00:03:10,276 some steak on the grill. 51 00:03:19,894 --> 00:03:21,722 Cómo estás? 52 00:03:21,766 --> 00:03:24,508 Mucho gusto. 53 00:03:24,551 --> 00:03:28,338 This is every guy I dated in high school. 54 00:03:28,381 --> 00:03:31,558 I'm in downtown Monterrey to meet Alejandro Gutierrez, 55 00:03:31,602 --> 00:03:34,996 founder of the Mexican Society of Grill Masters. 56 00:03:35,040 --> 00:03:36,911 He's invited me to experience 57 00:03:36,955 --> 00:03:40,524 the ultimate Nuevo León barbecue. 58 00:03:40,567 --> 00:03:42,787 I've never been to a carne asada in Monterrey. 59 00:03:42,830 --> 00:03:43,788 - In Monterrey? - Yeah. 60 00:03:47,226 --> 00:03:49,707 Carne asada literally means "grilled meat," 61 00:03:49,750 --> 00:03:53,145 but it's come to embody a much-loved social ritual. 62 00:03:54,581 --> 00:03:55,713 Hola! 63 00:03:59,282 --> 00:04:01,545 This is where everything happens. 64 00:04:01,588 --> 00:04:03,286 Hola! 65 00:04:03,329 --> 00:04:06,593 Today, Alejandro's whole family has come together. 66 00:04:06,637 --> 00:04:08,378 Hola, señora. Cómo está? Mucho gusto. 67 00:04:11,816 --> 00:04:13,165 Oh, I love that sound! 68 00:04:13,208 --> 00:04:15,167 That's my favorite sound in the world. 69 00:04:15,210 --> 00:04:16,995 We call it carne asada, but we don't 70 00:04:17,038 --> 00:04:18,866 have to grill meat every time. 71 00:04:18,910 --> 00:04:21,434 It's about the gathering, about being together. 72 00:04:21,478 --> 00:04:23,567 The fire unites us. 73 00:04:23,610 --> 00:04:27,658 This is what happens when you get united by fire. 74 00:04:29,312 --> 00:04:30,443 Sí, sí. 75 00:04:34,708 --> 00:04:37,972 Cooking over fire goes all the way back to the nomads, 76 00:04:38,016 --> 00:04:41,236 the first people to live in this harsh terrain, 77 00:04:41,280 --> 00:04:44,762 constantly moving camp in the hunt for food. 78 00:04:44,805 --> 00:04:47,852 But it was the Spanish in the 1500s 79 00:04:47,895 --> 00:04:49,462 who introduced hardy breeds of cattle 80 00:04:49,506 --> 00:04:51,638 that thrived in Nuevo León. 81 00:04:51,682 --> 00:04:54,467 And for the regios, beef has been king ever since. 82 00:04:54,511 --> 00:04:55,903 Oh, my God, look at that. 83 00:04:55,947 --> 00:04:58,471 These are most traditional cut of beef. 84 00:04:58,515 --> 00:05:00,299 What's that called? 85 00:05:02,649 --> 00:05:03,824 Oh. 86 00:05:05,652 --> 00:05:08,089 Okay. 87 00:05:08,133 --> 00:05:09,439 Are you making filets right now? 88 00:05:11,832 --> 00:05:13,268 But look at the marbleization. 89 00:05:13,312 --> 00:05:14,705 You got marble. 90 00:05:14,748 --> 00:05:16,837 That's why you love it, because it has a lot of flavor. 91 00:05:16,881 --> 00:05:18,839 We're gonna grill it, really high heat. 92 00:05:18,883 --> 00:05:21,494 - High heat? - 650 to 700 Fahrenheit. 93 00:05:21,538 --> 00:05:23,801 Oh, wow. How do we season these now? 94 00:05:23,844 --> 00:05:24,671 We use salt. 95 00:05:29,633 --> 00:05:31,678 Oh, that's amazing. 96 00:05:31,722 --> 00:05:33,637 Like, how long do you leave it? Isn't there a rule? 97 00:05:33,680 --> 00:05:36,640 For a cut this thick, 15 to 20 minutes. 98 00:05:36,683 --> 00:05:38,119 That's enough. 99 00:05:42,646 --> 00:05:43,864 That's how you clean it? 100 00:05:43,908 --> 00:05:45,213 It looks like you're making it dirtier. 101 00:05:45,257 --> 00:05:46,476 You can do it with a brush. 102 00:05:46,519 --> 00:05:48,086 Oh, yeah. Or? 103 00:05:48,129 --> 00:05:49,783 Or you can do it with an onion 104 00:05:49,827 --> 00:05:51,524 because it starts smelling, and that is the way you tell 105 00:05:51,568 --> 00:05:53,047 your neighbors that you're grilling 106 00:05:53,091 --> 00:05:54,658 and they're not invited, so-- 107 00:05:54,701 --> 00:05:55,659 It makes them jealous. 108 00:05:59,576 --> 00:06:01,273 And it's hot. 109 00:06:01,316 --> 00:06:03,754 If you're doing this cut of meat... 110 00:06:06,365 --> 00:06:08,323 But you need that heat to make the crust. 111 00:06:08,367 --> 00:06:11,675 - Yeah. - To make the brown color. 112 00:06:11,718 --> 00:06:13,677 But there's more to carne asada 113 00:06:13,720 --> 00:06:15,592 than what's on the grill. 114 00:06:15,635 --> 00:06:18,943 Arturo is preparing his famous charro beans. 115 00:06:18,986 --> 00:06:20,205 This smells so good. 116 00:06:25,950 --> 00:06:28,126 He has a secret? 117 00:06:29,823 --> 00:06:31,912 This is... 118 00:06:31,956 --> 00:06:33,131 - Yes. Yes. - Oh, my God. 119 00:06:33,174 --> 00:06:34,480 Y'all, I grew up with this. 120 00:06:34,524 --> 00:06:37,657 I grew up with ranch-style frijoles. 121 00:06:37,701 --> 00:06:39,877 Every day of my life, I think, I ate these. 122 00:06:45,360 --> 00:06:46,753 So you just use that, but you add 123 00:06:46,797 --> 00:06:48,189 other stuff to it, obviously. 124 00:06:49,626 --> 00:06:50,888 Oh, wow. 125 00:06:56,807 --> 00:06:58,461 - Jalapeño? - Okay. 126 00:07:03,204 --> 00:07:04,118 Always. 127 00:07:06,643 --> 00:07:07,731 Carne asada. 128 00:07:14,694 --> 00:07:15,652 both: Carne asada. 129 00:07:15,695 --> 00:07:16,609 And Eva's here, so carne asada. 130 00:07:16,653 --> 00:07:17,958 Carne asada. 131 00:07:30,449 --> 00:07:33,583 And in order to have a juicy cut of beef, 132 00:07:33,626 --> 00:07:34,584 you need to let it rest. 133 00:07:34,627 --> 00:07:36,020 Same thing as poultry, right? 134 00:07:36,063 --> 00:07:37,238 Chicken. Everything. 135 00:07:37,282 --> 00:07:39,763 Everything. You have to let it rest. 136 00:07:39,806 --> 00:07:40,938 What are we doing? 137 00:07:50,991 --> 00:07:53,733 We're ready to feast, 138 00:07:53,777 --> 00:07:55,996 and the star of the show is the aguja steak. 139 00:07:56,040 --> 00:07:57,432 - You got to cut it... - Okay. 140 00:07:57,476 --> 00:08:00,784 - Against the grain. - To make it less chewy. 141 00:08:00,827 --> 00:08:02,089 More tender. 142 00:08:02,133 --> 00:08:05,745 Oh, my God, look at that. 143 00:08:05,789 --> 00:08:09,532 This is gorgeous. 144 00:08:09,575 --> 00:08:10,750 Look at that. You still see the marbling. 145 00:08:13,840 --> 00:08:15,625 - Hmm? - Oh, my gosh. 146 00:08:15,668 --> 00:08:17,104 She loves it. Can I taste this? 147 00:08:17,148 --> 00:08:18,410 - Yes, please. - Let's see. 148 00:08:21,500 --> 00:08:23,850 Oh, my God. 149 00:08:23,894 --> 00:08:25,852 Oh, my God. 150 00:08:25,896 --> 00:08:28,333 This is amazing! 151 00:08:30,640 --> 00:08:32,337 Mmm! 152 00:08:32,380 --> 00:08:34,208 You can even dip into it some garlic. 153 00:08:40,780 --> 00:08:43,653 I'm gonna do this. I'm so happy! 154 00:08:51,704 --> 00:08:54,620 The marriage of the roasted garlic's subtle acidity 155 00:08:54,664 --> 00:08:57,754 with the succulent steak is divine. 156 00:09:03,629 --> 00:09:06,937 The flames of carne asada bring people together 157 00:09:06,980 --> 00:09:10,331 over the age-old pleasures of food and friendship, 158 00:09:10,375 --> 00:09:13,465 a living tradition that reminds me of home. 159 00:09:26,652 --> 00:09:28,480 Monterrey is an economic powerhouse. 160 00:09:28,523 --> 00:09:30,351 It's a city of factory workers, 161 00:09:30,395 --> 00:09:32,745 engineers, entrepreneurs, 162 00:09:32,789 --> 00:09:34,878 and nothing's more important to kickstart their day 163 00:09:34,921 --> 00:09:36,880 than a hearty breakfast. 164 00:09:39,622 --> 00:09:40,884 Ah! 165 00:09:40,927 --> 00:09:42,929 Cómo estás? 166 00:09:42,973 --> 00:09:44,888 Local food bloggers Jero Alvarado 167 00:09:44,931 --> 00:09:46,541 and Neto Esquivel 168 00:09:46,585 --> 00:09:48,761 are the go-to guides for the best place 169 00:09:48,805 --> 00:09:51,677 to grab a bite on the rush to work. 170 00:09:51,721 --> 00:09:53,461 - Ready for frittatas? - I'm ready. 171 00:09:53,505 --> 00:09:54,767 I'm ready for breakfast. 172 00:10:03,471 --> 00:10:05,125 - She's a yeller. - Exactly. 173 00:10:05,169 --> 00:10:06,866 Why? Why does she yell? 174 00:10:06,910 --> 00:10:08,302 Well, she loves to yell. 175 00:10:10,391 --> 00:10:12,176 - Hola! - Hola, Mary. Cómo estás? 176 00:10:29,584 --> 00:10:31,848 Doña Mary has been serving breakfast tacos 177 00:10:31,891 --> 00:10:34,807 in the center of Monterrey for nearly 20 years. 178 00:10:37,767 --> 00:10:39,029 They're the perfect fast food 179 00:10:39,072 --> 00:10:41,379 for people in a hurry. 180 00:10:52,912 --> 00:10:54,392 Yeah. So it's like a cured beef. 181 00:11:08,014 --> 00:11:09,363 Machacado. I know. 182 00:11:09,407 --> 00:11:11,278 I had this when I was little, in Texas. 183 00:11:14,107 --> 00:11:15,195 I love this. 184 00:11:15,239 --> 00:11:17,023 So we get the salsa. 185 00:11:21,027 --> 00:11:21,898 There you go. 186 00:11:32,082 --> 00:11:34,911 This is so delicious. 187 00:11:34,954 --> 00:11:37,043 It's really nice. 188 00:11:37,087 --> 00:11:40,003 These are the best tortillas I've ever had. 189 00:11:46,009 --> 00:11:47,532 Muy salado? That's good, that's-- 190 00:11:47,575 --> 00:11:48,751 - I love it. - Part of the dry meat. 191 00:11:56,933 --> 00:11:58,891 Yes, in the north, in Nuevo León, 192 00:11:58,935 --> 00:12:01,415 is one of the only places that has tacos for breakfast, 193 00:12:01,459 --> 00:12:03,287 and in Texas, we have breakfast tacos. 194 00:12:03,330 --> 00:12:04,941 And those are the only places 195 00:12:04,984 --> 00:12:06,899 you can ever get a taco in the morning. 196 00:12:08,683 --> 00:12:10,033 Yeah. Super regional. 197 00:12:10,076 --> 00:12:11,208 I grew up with breakfast tacos. 198 00:12:11,251 --> 00:12:12,992 It was actually a road 199 00:12:13,036 --> 00:12:15,125 linking Monterrey with the Texas border 200 00:12:15,168 --> 00:12:17,867 that fueled the rise of machacado con huevos 201 00:12:17,910 --> 00:12:19,303 in the 1920s, 202 00:12:19,346 --> 00:12:21,522 when a café owner invented this snack 203 00:12:21,566 --> 00:12:24,047 to feed hungry construction workers. 204 00:12:24,090 --> 00:12:26,919 Today, Highway 85 carries the bulk of goods traded 205 00:12:26,963 --> 00:12:30,314 between the U.S. and Mexico, and the breakfast tacos, 206 00:12:30,357 --> 00:12:31,968 enjoyed at both ends of the road, 207 00:12:32,011 --> 00:12:33,360 are still as popular. 208 00:13:19,189 --> 00:13:22,801 Doña Mary offers a choice of 21 different taco fillings. 209 00:13:22,845 --> 00:13:26,109 And today, she launches number 22. 210 00:13:26,152 --> 00:13:27,937 The new taco she just invented. 211 00:13:27,980 --> 00:13:29,852 I'm gonna take half. Okay. 212 00:13:29,895 --> 00:13:31,027 I'll share it with you. Oh, my God. 213 00:13:31,070 --> 00:13:33,420 - Oh. - Ah! 214 00:13:33,464 --> 00:13:36,423 Packed with crispy pork, potatoes, beans, and cheese. 215 00:13:42,560 --> 00:13:43,822 Oh, yeah. This is-- 216 00:13:47,347 --> 00:13:49,306 - Taco Eva. - Taco Eva. 217 00:13:49,349 --> 00:13:50,437 - Okay. - Okay. 218 00:13:58,837 --> 00:14:01,057 - Do you know how to dance? - Yes. 219 00:14:01,100 --> 00:14:03,189 No, we did not plan this. 220 00:14:03,233 --> 00:14:05,800 Accordion players just seem to follow me around. 221 00:14:15,245 --> 00:14:17,029 This--we have to drink beer first! 222 00:14:17,073 --> 00:14:21,294 Exactly. 223 00:14:21,338 --> 00:14:24,254 The breakfast taco may be the simplest of street food, 224 00:14:24,297 --> 00:14:26,996 but it's been hitting the spot for the workers of Monterrey 225 00:14:27,039 --> 00:14:29,259 for nearly a century. 226 00:14:29,302 --> 00:14:32,088 And thanks to cooks like Doña Mary, 227 00:14:32,131 --> 00:14:35,265 it's not going out of style anytime soon. 228 00:14:45,231 --> 00:14:46,450 In most of Mexico, 229 00:14:46,493 --> 00:14:49,192 you'll see lots of corn tortillas. 230 00:14:49,235 --> 00:14:53,239 But in Monterrey, the flour tortilla dominates. 231 00:14:53,283 --> 00:14:56,851 It's the building block of fajitas, quesadillas, 232 00:14:56,895 --> 00:14:58,636 and the beloved burrito. 233 00:14:58,679 --> 00:15:01,769 Hey, mama! Hey, mama! 234 00:15:04,337 --> 00:15:07,601 And it's what we make for breakfast in my home. 235 00:15:07,645 --> 00:15:11,431 But this modest flatbread has surprising origins. 236 00:15:14,739 --> 00:15:16,610 Hola, Eva. 237 00:15:16,654 --> 00:15:19,178 I have come to the Museum of Mexican History in Monterrey 238 00:15:19,222 --> 00:15:21,398 to meet Katya Schoening, 239 00:15:21,441 --> 00:15:24,749 who started the city's Sephardic Jewish Center. 240 00:15:24,792 --> 00:15:29,319 I'm a researcher specialized in the history of the Jews 241 00:15:29,362 --> 00:15:32,887 that arrived from Spain after the Edict of Expulsion. 242 00:15:32,931 --> 00:15:34,672 First of all, they were, like, crypto-Jews, 243 00:15:34,715 --> 00:15:36,108 and they lived in secret. 244 00:15:36,152 --> 00:15:38,197 - Is it hard to find evidence? - Yes. 245 00:15:38,241 --> 00:15:40,112 I mean, they lived as Christians, 246 00:15:40,156 --> 00:15:43,072 but inside the houses and inside their life, 247 00:15:43,115 --> 00:15:45,335 they have Jewish practices. 248 00:15:45,378 --> 00:15:47,946 And here is full of Jewish practices, actually. 249 00:15:47,990 --> 00:15:51,471 - And it's influenced the food. - Definitely. 250 00:15:51,515 --> 00:15:53,734 The founding governor of Monterrey, 251 00:15:53,778 --> 00:15:56,433 Luis de Carvajal y de la Cueva, 252 00:15:56,476 --> 00:15:58,087 was one of the many Jews who left Spain 253 00:15:58,130 --> 00:16:00,480 at the time of the Inquisition. 254 00:16:00,524 --> 00:16:02,656 They had to pose as Catholics in public 255 00:16:02,700 --> 00:16:06,095 while keeping their forbidden Jewish faith hidden, 256 00:16:06,138 --> 00:16:08,053 a phenomenon known as crypto-Judaism. 257 00:16:22,198 --> 00:16:24,243 So they felt safer hiding in the mountains? 258 00:16:24,287 --> 00:16:26,593 Of course. 259 00:16:26,637 --> 00:16:28,247 For the first Jewish settlers, 260 00:16:28,291 --> 00:16:30,380 life under Spanish rule was dangerous. 261 00:16:30,423 --> 00:16:34,819 If exposed, they faced brutal execution. 262 00:16:34,862 --> 00:16:37,996 While the crypto-Jews had to conceal their identity, 263 00:16:38,040 --> 00:16:39,954 their food couldn't be suppressed, 264 00:16:39,998 --> 00:16:43,306 and their legacy lives on in the state's classic dishes. 265 00:16:50,530 --> 00:16:53,272 Katya has taken me to a pioneering restaurant 266 00:16:53,316 --> 00:16:56,362 that's celebrating this little-known Jewish history. 267 00:17:03,152 --> 00:17:06,285 Okay. 268 00:17:06,329 --> 00:17:09,419 Chef Hugo Guajardo is the founder of El Jonuco. 269 00:17:18,341 --> 00:17:20,169 - That's what the name means? - Yeah. 270 00:17:20,212 --> 00:17:21,909 Like a hidden room where you keep everything 271 00:17:21,953 --> 00:17:23,172 that you forgot about. 272 00:17:23,215 --> 00:17:24,869 Now I know why you guys are friends. 273 00:17:24,912 --> 00:17:27,437 You guys are both trying to uncover secrets. 274 00:17:29,569 --> 00:17:31,615 We're starting with one of my favorites. 275 00:17:31,658 --> 00:17:32,833 This is my specialty. 276 00:17:32,877 --> 00:17:33,921 I think I'm gonna teach you something. 277 00:17:33,965 --> 00:17:35,575 The flour tortilla. 278 00:17:35,619 --> 00:17:38,578 I know, I usually end up making the shape of, like, Africa. 279 00:17:38,622 --> 00:17:41,451 The exact history is hazy, but a theory goes 280 00:17:41,494 --> 00:17:44,628 that after the Spanish brought wheat to Mexico, 281 00:17:44,671 --> 00:17:48,153 the crypto-Jews used it to make unleavened bread 282 00:17:48,197 --> 00:17:50,764 and this led to the flour tortilla. 283 00:17:50,808 --> 00:17:54,681 It's interesting that you can go all the way to North Dakota 284 00:17:54,725 --> 00:17:56,422 and find a flour tortilla. 285 00:17:56,466 --> 00:18:00,078 You can go to Washington state and find a flour tortilla. 286 00:18:00,122 --> 00:18:02,385 Like, the flour tortilla is the one that traveled, 287 00:18:02,428 --> 00:18:04,169 not the--not as much as the corn tortilla. 288 00:18:09,435 --> 00:18:11,220 Okay. 289 00:18:11,263 --> 00:18:12,699 This is basically another form of unleavened bread. 290 00:18:28,628 --> 00:18:31,414 One of the most iconic dishes of northern Mexico 291 00:18:31,457 --> 00:18:34,765 may also have crypto-Jewish origins. 292 00:18:34,808 --> 00:18:36,288 I grew up with cabrito. 293 00:18:36,332 --> 00:18:37,898 I remember this. 294 00:18:37,942 --> 00:18:40,292 To avoid being found out by the Catholic authorities, 295 00:18:40,336 --> 00:18:43,600 crypto-Jews used cabrito, a young goat, 296 00:18:43,643 --> 00:18:47,256 instead of traditional lamb in religious feasts. 297 00:18:47,299 --> 00:18:50,433 This is definitely a Mexican kitchen tool right here. 298 00:18:51,695 --> 00:18:54,611 The young goat is fed exclusively on milk, 299 00:18:54,654 --> 00:18:57,353 which gives it its delicate flavor. 300 00:19:05,056 --> 00:19:06,275 What's in your marinade? 301 00:19:14,239 --> 00:19:18,548 Oregano is obviously known as a very popular Italian spice, 302 00:19:18,591 --> 00:19:20,680 but we use it in everything. 303 00:19:24,293 --> 00:19:27,339 Oh, yeah, this is super fragrant. 304 00:19:30,995 --> 00:19:33,171 So do you think this is the best oregano in the world? 305 00:19:35,434 --> 00:19:37,131 We're gonna start a fight with Italy, yeah? 306 00:19:37,175 --> 00:19:39,395 Oh, it smells so good. 307 00:19:43,442 --> 00:19:45,662 After roasting in the oven for 90 minutes, 308 00:19:45,705 --> 00:19:48,099 they crisp it up on the grill. 309 00:19:48,142 --> 00:19:50,362 And then how long do we leave it? 310 00:19:50,406 --> 00:19:51,972 We'll leave it for, like, five to ten minutes. 311 00:19:52,016 --> 00:19:54,671 Okay. Now we just wait. 312 00:19:59,806 --> 00:20:02,766 The cabrito is served simply, on the bone. 313 00:20:02,809 --> 00:20:04,985 El cabrito. 314 00:20:22,220 --> 00:20:23,439 It may not be a looker, 315 00:20:23,482 --> 00:20:26,920 but cabrito is all about the flavor. 316 00:20:26,964 --> 00:20:28,270 Delicioso, eh? 317 00:20:31,621 --> 00:20:33,579 Oh, my God. 318 00:20:33,623 --> 00:20:36,147 It's so soft from putting it in the oven for so long, 319 00:20:36,190 --> 00:20:38,541 and then the grilling has that crispy skin. 320 00:20:38,584 --> 00:20:41,195 I think a lot of people may think that goat has 321 00:20:41,239 --> 00:20:43,023 a gamey taste, but it doesn't. 322 00:20:43,067 --> 00:20:44,460 It's very smooth and subtle. 323 00:20:57,821 --> 00:21:02,608 Also that--the spices you put on the cabrito, 324 00:21:02,652 --> 00:21:04,218 they don't overpower anything. 325 00:21:14,533 --> 00:21:17,884 And to finish, those fresh flour tortillas. 326 00:21:20,496 --> 00:21:22,498 My God! 327 00:21:22,541 --> 00:21:27,590 This takes me back to my kitchen in Texas. 328 00:21:27,633 --> 00:21:29,374 It's like every childhood memory is wrapped up 329 00:21:29,418 --> 00:21:31,333 in a flour tortilla for me. 330 00:21:46,522 --> 00:21:49,263 So what is the characteristic of a regio? 331 00:22:01,450 --> 00:22:02,625 Yeah. 332 00:22:02,668 --> 00:22:04,931 It's amazing to think that two staples 333 00:22:04,975 --> 00:22:06,455 of north Mexican cuisine, 334 00:22:06,498 --> 00:22:09,066 the flour tortilla and cabrito, 335 00:22:09,109 --> 00:22:10,459 may come from the legacy 336 00:22:10,502 --> 00:22:12,635 of centuries of Jewish history here. 337 00:22:12,678 --> 00:22:17,683 I think it's so impressive that something so hidden 338 00:22:17,727 --> 00:22:21,905 is now at the forefront of gastronomy in Nuevo León. 339 00:22:23,210 --> 00:22:26,126 Muchas gracias. Salud. 340 00:22:26,170 --> 00:22:27,867 This is amazing. 341 00:22:42,534 --> 00:22:44,101 Hola! 342 00:22:44,144 --> 00:22:45,145 Hi, Eva. How are you? 343 00:22:45,189 --> 00:22:46,625 Good. Nice to see you. 344 00:22:46,669 --> 00:22:49,149 I've come 30 miles north of Monterrey 345 00:22:49,193 --> 00:22:52,196 to meet ranch manager Jorge Montemayor 346 00:22:52,239 --> 00:22:54,372 to collect a cherished ingredient 347 00:22:54,416 --> 00:22:55,939 that's been on the menu in Nuevo León 348 00:22:55,982 --> 00:22:57,941 for thousands of years. 349 00:23:01,684 --> 00:23:03,686 So you raise them here and then let them go? 350 00:23:03,729 --> 00:23:04,948 Yep. 351 00:23:04,991 --> 00:23:07,603 Rancho Del Puerto, one of the hundreds 352 00:23:07,646 --> 00:23:11,737 of ranches in Nuevo León, specializes in deer farming. 353 00:23:11,781 --> 00:23:14,958 So we have, like, three or four breeding pens, 354 00:23:15,001 --> 00:23:18,527 with 20, 25 does per stud. 355 00:23:18,570 --> 00:23:20,180 Mm-hmm. 356 00:23:20,224 --> 00:23:22,487 So there's only one man in here? 357 00:23:22,531 --> 00:23:24,576 - Yeah. - And these are his ladies. 358 00:23:24,620 --> 00:23:26,360 - His ladies. - So are they all pregnant? 359 00:23:26,404 --> 00:23:27,884 Right now? We hope they are. 360 00:23:27,927 --> 00:23:29,320 Oh. 361 00:23:29,363 --> 00:23:31,496 The deer may be bred in captivity, 362 00:23:31,540 --> 00:23:33,193 but then they're freed to roam, 363 00:23:33,237 --> 00:23:34,717 just like their ancestors did. 364 00:23:34,760 --> 00:23:36,675 There's many stone carvings made 365 00:23:36,719 --> 00:23:39,504 by the nomads who lived here 8,000 years ago 366 00:23:39,548 --> 00:23:42,594 that depict the food they hunted. 367 00:23:42,638 --> 00:23:44,030 Wow. 368 00:23:44,074 --> 00:23:45,162 That's gonna be a lot of meat. 369 00:23:45,205 --> 00:23:46,424 - Yeah. - That's gonna be good. 370 00:23:46,468 --> 00:23:48,644 Jorge supplies premium venison 371 00:23:48,687 --> 00:23:50,776 to restaurants all over Monterrey. 372 00:23:50,820 --> 00:23:52,952 So I'm gonna put this in a cooler so you can take it. 373 00:23:52,996 --> 00:23:55,781 And he's kindly giving me a leg joint, 374 00:23:55,825 --> 00:23:57,740 one of the tastiest parts of the deer. 375 00:23:57,783 --> 00:24:01,483 We're gonna make some tamales, so I'm really excited about it. 376 00:24:01,526 --> 00:24:03,049 - Let me help you carry this. - Oh, yeah. 377 00:24:03,093 --> 00:24:04,790 You--no, you don't help me. 378 00:24:04,834 --> 00:24:06,357 You carry it. 379 00:24:06,400 --> 00:24:09,055 So many Mexican recipes can be traced to the arrival 380 00:24:09,099 --> 00:24:11,667 of the Spanish in the 1500s, 381 00:24:11,710 --> 00:24:14,234 but tamales go back thousands of years. 382 00:24:23,853 --> 00:24:27,160 Doña Lupita's café, in the backyard of her home 383 00:24:27,204 --> 00:24:28,597 right next to Highway 85, 384 00:24:28,640 --> 00:24:31,643 is famed for her legendary tamales. 385 00:24:31,687 --> 00:24:34,167 She's been feeding hungry truck drivers 386 00:24:34,211 --> 00:24:35,995 and bikers for over 20 years. 387 00:24:36,039 --> 00:24:38,084 And it's a family business. 388 00:24:42,001 --> 00:24:44,221 Hola, Cindy! 389 00:24:44,264 --> 00:24:45,831 Hola. Mucho gusto. Louisa. 390 00:24:45,875 --> 00:24:47,180 Louisa. Cindy, Louisa. 391 00:25:17,080 --> 00:25:19,604 Our sound guy's having a really great time today. 392 00:25:38,884 --> 00:25:39,842 Oh. 393 00:25:39,885 --> 00:25:41,321 So good. 394 00:25:45,195 --> 00:25:47,153 To tenderize the venison, 395 00:25:47,197 --> 00:25:49,416 Doña Lupita poaches the leg for eight hours 396 00:25:49,460 --> 00:25:50,809 with just salt and garlic. 397 00:25:50,853 --> 00:25:52,158 That's a lot of garlic. 398 00:25:56,946 --> 00:25:59,688 Thankfully, she's already got some on the stove. 399 00:25:59,731 --> 00:26:01,907 That's how you know it came out right. 400 00:26:01,951 --> 00:26:04,823 It's juicy. 401 00:26:04,867 --> 00:26:07,260 It looks so soft. 402 00:26:12,701 --> 00:26:13,571 Uh-huh. 403 00:26:14,050 --> 00:26:15,747 Uh-huh. 404 00:26:15,791 --> 00:26:18,097 To deepen the flavor, we add sauce and spice, 405 00:26:18,141 --> 00:26:19,751 ready to pan fry. 406 00:26:41,512 --> 00:26:43,645 Tamales aren't tamales 407 00:26:43,688 --> 00:26:45,385 without the all-important corn dough. 408 00:27:03,142 --> 00:27:05,318 Oh, it mixes really easy. 409 00:27:07,843 --> 00:27:11,194 To make the casing, we spread the dough onto corn husks. 410 00:27:18,201 --> 00:27:19,768 I make tamales at home, 411 00:27:19,811 --> 00:27:22,814 but I cannot compete with these pros. 412 00:27:22,858 --> 00:27:24,381 You guys go so fast. Oh, my gosh. 413 00:27:47,317 --> 00:27:51,147 It's almost like rolling a cigarette. 414 00:27:59,024 --> 00:28:00,417 Oh, I always make a pyramid. 415 00:28:15,693 --> 00:28:18,087 Come and get it. 416 00:28:18,130 --> 00:28:20,437 Come and eat. 417 00:28:20,480 --> 00:28:24,267 Our hardworking crew has earned their lunch. 418 00:28:24,310 --> 00:28:25,529 Oh, my God. 419 00:28:29,098 --> 00:28:30,099 Deer chorizo. 420 00:28:33,058 --> 00:28:34,538 Okay. 421 00:28:34,581 --> 00:28:38,672 Eggs with deer, deer sausage, deer meat. 422 00:28:38,716 --> 00:28:41,675 It's venison served five ways. 423 00:28:41,719 --> 00:28:44,026 Frankie, I'm gonna give you a little bit of everything. 424 00:28:44,069 --> 00:28:46,942 You guys need a tamale. 425 00:28:46,985 --> 00:28:49,901 Our British sound recordist, Nathan, has taken a break 426 00:28:49,945 --> 00:28:52,077 so he can try his first ever tamale. 427 00:28:52,121 --> 00:28:53,426 This is huge. 428 00:28:58,127 --> 00:29:00,738 You have to take the leaf off. 429 00:29:00,782 --> 00:29:02,827 She's gonna drop this on my head. 430 00:29:02,871 --> 00:29:04,742 Ay, Dios... 431 00:29:07,005 --> 00:29:08,267 Nathan ate the leaf. 432 00:29:08,311 --> 00:29:09,747 He's not supposed to eat the leaf. 433 00:29:13,272 --> 00:29:14,447 Ow! 434 00:29:14,491 --> 00:29:17,189 I'm gonna eat the tamale. 435 00:29:17,233 --> 00:29:18,451 Wow. 436 00:29:22,107 --> 00:29:25,023 Mmm. 437 00:29:25,067 --> 00:29:26,938 Wow. 438 00:29:26,982 --> 00:29:27,896 So delicious. 439 00:29:30,159 --> 00:29:31,682 - Delicioso. - Delicioso. 440 00:29:31,725 --> 00:29:34,119 Mm-hmm. 441 00:29:34,163 --> 00:29:38,950 It's so juicy and flavorful. 442 00:29:38,994 --> 00:29:40,996 And unlike the pork tamales I'm used to, 443 00:29:41,039 --> 00:29:43,128 Doña Lupita's venison version 444 00:29:43,172 --> 00:29:45,914 has that wonderfully rich, earthy taste 445 00:29:45,957 --> 00:29:48,568 that only comes from top-quality game. 446 00:30:04,236 --> 00:30:05,281 - Muchas gracias. - Muchas gracias. 447 00:30:07,631 --> 00:30:09,111 Wow. 448 00:30:09,154 --> 00:30:11,287 No wonder that after thousands of years, 449 00:30:11,330 --> 00:30:14,768 these pre-Hispanic dumplings are still adored. 450 00:30:14,812 --> 00:30:17,119 I approve. 451 00:30:34,049 --> 00:30:36,355 Much of Nuevo León may be dry and barren, 452 00:30:36,399 --> 00:30:40,272 but southeast of Monterrey lies a fertile oasis. 453 00:30:40,316 --> 00:30:44,059 The Pilón River irrigates the fields of Montemorelos, 454 00:30:44,102 --> 00:30:47,105 home to some of the finest orange orchards in Mexico. 455 00:30:54,199 --> 00:30:56,201 Ana Rodriguez runs 456 00:30:56,245 --> 00:30:58,987 one of the most successful bakery chains in Monterrey, 457 00:30:59,030 --> 00:31:00,902 and she uses the fruit from here 458 00:31:00,945 --> 00:31:03,600 to make one of her favorite Nuevo León desserts. 459 00:31:03,643 --> 00:31:05,950 Hola. Cómo estás? 460 00:31:05,994 --> 00:31:08,997 Bienvenidas.Welcome. 461 00:31:09,040 --> 00:31:11,173 Arturo Salazar is the fourth generation 462 00:31:11,216 --> 00:31:13,218 of his family to work these fields. 463 00:31:13,262 --> 00:31:15,220 And now, he's helped by his son, Fede. 464 00:31:18,049 --> 00:31:19,094 This is mandarin? 465 00:31:19,137 --> 00:31:20,399 These are mandarin, yeah. 466 00:31:20,443 --> 00:31:21,966 So you can grow mandarin here? 467 00:31:22,010 --> 00:31:24,099 We have mandarins. We have oranges. 468 00:31:24,142 --> 00:31:25,622 All kind of citruses. 469 00:31:25,665 --> 00:31:28,581 These one in particular are the ortanique orange. 470 00:31:28,625 --> 00:31:30,148 It has a lot of oil in it, 471 00:31:30,192 --> 00:31:32,237 so immediately when you open it, 472 00:31:32,281 --> 00:31:33,369 it's like an explosion of-- Fragrant. 473 00:31:33,412 --> 00:31:34,457 Yeah, it's very fragrant. 474 00:31:42,117 --> 00:31:44,641 Oh, my gosh, look at this. This is so good. 475 00:31:50,777 --> 00:31:52,040 How do I know when it's ready to pick? 476 00:31:56,914 --> 00:31:58,394 Okay. So we have to turn it over. 477 00:31:58,437 --> 00:32:01,745 No, I would just run and grab them off the tree. 478 00:32:01,788 --> 00:32:04,139 I don't know why I always think citrus is natural to Mexico. 479 00:32:06,358 --> 00:32:08,708 No, the first conquistadors, they come from Spain. 480 00:32:08,752 --> 00:32:12,451 They were the ones that introduced citruses to Mexico. 481 00:32:12,495 --> 00:32:15,106 But it was a former orchard manager from California 482 00:32:15,150 --> 00:32:16,803 who kickstarted the orange industry 483 00:32:16,847 --> 00:32:19,676 in Montemorelos in the 1880s. 484 00:32:19,719 --> 00:32:21,634 Arriving to oversee the construction 485 00:32:21,678 --> 00:32:23,114 of a new railroad, 486 00:32:23,158 --> 00:32:26,074 he saw the fertile valley of the Pilón River 487 00:32:26,117 --> 00:32:28,641 as perfect orange-growing country. 488 00:32:28,685 --> 00:32:31,209 So this region was the one that actually started 489 00:32:31,253 --> 00:32:33,124 producing oranges en masse 490 00:32:33,168 --> 00:32:36,258 and having oranges as kind of a business 491 00:32:36,301 --> 00:32:37,650 other than just in your backyard. 492 00:32:49,488 --> 00:32:51,316 So the train made it possible for trade. 493 00:32:51,360 --> 00:32:53,623 - Sí. - Okay, I think we're ready. 494 00:33:02,197 --> 00:33:03,894 This is so fun. 495 00:33:03,937 --> 00:33:05,591 I'm just gonna keep picking on my way out. 496 00:33:05,635 --> 00:33:09,073 Ana grew up near these incredible orange orchards. 497 00:33:12,555 --> 00:33:14,687 And she's taking me back to the kitchen, 498 00:33:14,731 --> 00:33:17,734 where her mom Marta helped her launch her business. 499 00:33:17,777 --> 00:33:19,692 Oh, smells so good. 500 00:33:34,533 --> 00:33:37,058 Although they include the zest of the orange, 501 00:33:37,101 --> 00:33:39,495 the main ingredient is the thick white pith. 502 00:33:48,069 --> 00:33:49,418 Okay. 503 00:33:49,461 --> 00:33:51,985 The pith gives the dessert its sour punch, 504 00:33:52,029 --> 00:33:54,162 but the juice doesn't go to waste. 505 00:33:54,205 --> 00:33:57,208 So you put orange juice in the-- 506 00:34:00,646 --> 00:34:02,344 More sugar. 507 00:34:02,387 --> 00:34:04,433 Is this a recipe from when you were a child? 508 00:34:13,398 --> 00:34:15,052 That's the best part of cooking 509 00:34:15,096 --> 00:34:18,316 is spoiling your family and people you love. 510 00:34:18,360 --> 00:34:20,449 Like, I think cooking is a form of love, 511 00:34:20,492 --> 00:34:22,190 and so that's why I love to do it. 512 00:34:22,233 --> 00:34:23,104 Yes. 513 00:34:28,457 --> 00:34:31,199 After my Nuevo León meat feast, 514 00:34:31,242 --> 00:34:33,549 the freshness of this bittersweet concoction 515 00:34:33,592 --> 00:34:34,811 is just what I'm craving. 516 00:34:36,465 --> 00:34:39,772 Oh, my gosh, look at that. 517 00:34:39,816 --> 00:34:41,252 This is so soft. 518 00:34:43,385 --> 00:34:45,256 I mean, you have to cook it a long time. 519 00:34:45,300 --> 00:34:46,562 Mmm. 520 00:34:46,605 --> 00:34:49,217 It's like candy, but not as sweet, 521 00:34:49,260 --> 00:34:50,827 even though it has all of that-- 522 00:35:03,144 --> 00:35:05,015 I wanna drink it up. Just drink it. 523 00:35:05,058 --> 00:35:06,712 The oranges of Montemorelos 524 00:35:06,756 --> 00:35:09,411 are the jewels in the crown of Nuevo León, 525 00:35:09,454 --> 00:35:12,414 a reminder that even in the harshest terrain, 526 00:35:12,457 --> 00:35:14,503 there are delicious treasures to be found. 527 00:35:23,555 --> 00:35:26,254 They say that every great dish tells a story, 528 00:35:26,297 --> 00:35:27,951 and in the Monterrey neighborhood 529 00:35:27,994 --> 00:35:29,648 of San Pedro Garza Garcia... 530 00:35:29,692 --> 00:35:31,911 Hola. Cómo está? 531 00:35:31,955 --> 00:35:35,959 An imaginative restaurant has made that its mission. 532 00:35:36,002 --> 00:35:39,484 Oh, God, this is so beautiful. 533 00:35:39,528 --> 00:35:42,531 Named Koli, it aims to tell the story of Nuevo León 534 00:35:42,574 --> 00:35:43,967 through its food. 535 00:35:47,492 --> 00:35:50,278 Wow. 536 00:35:50,321 --> 00:35:52,671 - Hi, Eva. Cómo estás? - Hola. 537 00:35:52,715 --> 00:35:56,327 It's the brainchild of the Rivera-Rio family. 538 00:35:56,371 --> 00:35:59,330 Do you three look alike, or are you related? 539 00:35:59,374 --> 00:36:02,072 No, we're actually brothers. 540 00:36:02,115 --> 00:36:04,335 The three musketeers. both: Yes! 541 00:36:04,379 --> 00:36:07,425 Patricio is in all the wines and spirits 542 00:36:07,469 --> 00:36:09,819 and everything like that, Daniel is the pastry chef, 543 00:36:09,862 --> 00:36:11,342 and I'm the head chef. 544 00:36:11,386 --> 00:36:14,171 So do you boss them around? 545 00:36:14,215 --> 00:36:15,955 No, not too much, because-- 546 00:36:15,999 --> 00:36:17,566 Sometimes. both: Sometimes. 547 00:36:17,609 --> 00:36:20,395 - Just when he's angry. - Sometimes we boss each other. 548 00:36:20,438 --> 00:36:21,483 When he doesn't drink his coffee, 549 00:36:21,526 --> 00:36:23,572 he comes in grumpy. Oh, okay. 550 00:36:23,615 --> 00:36:26,314 How has the response been with the people of Monterrey 551 00:36:26,357 --> 00:36:28,185 to have this sort of restaurant? 552 00:36:28,229 --> 00:36:31,275 Like, elevated cuisine from Nuevo León. 553 00:36:41,416 --> 00:36:43,113 Yes, it's meat and carne asada-- 554 00:36:43,156 --> 00:36:44,506 Yes, that's what the people think. 555 00:36:44,549 --> 00:36:46,725 Everybody has a grill, so why do I need you? 556 00:36:46,769 --> 00:36:48,249 Totally, totally. 557 00:36:50,947 --> 00:36:53,123 So it's not just about taste. 558 00:36:53,166 --> 00:36:54,342 That's right. Yeah. 559 00:36:54,385 --> 00:36:57,388 Okay, so are you putting me to work now? 560 00:36:57,432 --> 00:36:59,216 Okay. What are we making? 561 00:37:02,872 --> 00:37:04,352 Well, let's do it. 562 00:37:04,395 --> 00:37:05,440 Okay, let's go to the kitchen. 563 00:37:05,483 --> 00:37:06,484 - Are you guys working? - Yes. 564 00:37:06,528 --> 00:37:08,834 Okay. All right. Just making sure. 565 00:37:08,878 --> 00:37:11,402 So to understand this recipe, we need to go back in time. 566 00:37:11,446 --> 00:37:13,230 Like, way back 567 00:37:13,274 --> 00:37:16,364 to when a giant meteorite struck the Yucatán Peninsula, 568 00:37:16,407 --> 00:37:18,757 wiping out much of life on Earth, 569 00:37:18,801 --> 00:37:21,412 but triggering the growth of the flora and fauna 570 00:37:21,456 --> 00:37:22,979 of the modern world. 571 00:37:25,373 --> 00:37:27,375 This dish is Rodrigo's tribute 572 00:37:27,418 --> 00:37:29,377 to the meteorite that made Mexico. 573 00:37:29,420 --> 00:37:31,553 Is it, like-- is it beef or deer? 574 00:37:31,596 --> 00:37:34,164 It's like beef jerky. It's very common right here. 575 00:37:35,644 --> 00:37:38,342 Dried beef was one of the original survival foods 576 00:37:38,386 --> 00:37:40,649 of Nuevo León, and Rodrigo uses it 577 00:37:40,692 --> 00:37:44,392 as the base for a local stew known as atropellado. 578 00:37:49,266 --> 00:37:52,530 In Mexican stews, more time, more flavor. 579 00:37:52,574 --> 00:37:55,403 The finished product is this pot of tender, 580 00:37:55,446 --> 00:37:56,969 herb-infused beef. 581 00:37:58,841 --> 00:37:59,711 Looks like a meatball. 582 00:37:59,755 --> 00:38:01,322 Yes. Yes. 583 00:38:04,586 --> 00:38:06,152 - 12 grams. - Each one have to be 12 grams. 584 00:38:06,196 --> 00:38:07,415 - Exact? Okay. - Yes, exact. 585 00:38:15,510 --> 00:38:16,467 Flour tortilla. 586 00:38:21,864 --> 00:38:22,995 You want bitter. 587 00:38:23,866 --> 00:38:25,215 Okay. 588 00:38:25,258 --> 00:38:26,477 So why tempura? 589 00:38:30,438 --> 00:38:31,482 And is this how you normally do it? 590 00:38:37,532 --> 00:38:39,708 Wow, that's literally tortilla ashes. 591 00:38:39,751 --> 00:38:41,318 Tortilla ashes. 592 00:38:43,538 --> 00:38:45,017 Oh, squid ink. Okay. 593 00:38:49,674 --> 00:38:51,850 So it's going to be a dark tempura. 594 00:38:53,417 --> 00:38:56,289 Rodrigo coats the meatballs in black tempura batter 595 00:38:56,333 --> 00:38:59,815 and deep fries them in hot oil. 596 00:38:59,858 --> 00:39:00,816 Where did you study? 597 00:39:02,208 --> 00:39:03,253 You just have such international 598 00:39:03,296 --> 00:39:04,254 influences, though. 599 00:39:11,566 --> 00:39:13,568 It's the food that I really know, 600 00:39:13,611 --> 00:39:15,831 and it's the way I want to be as a chef. 601 00:39:15,874 --> 00:39:18,442 Okay, this is the tempura from tortilla ashes. 602 00:39:18,486 --> 00:39:20,705 Inside is the atropellado. 603 00:39:20,749 --> 00:39:23,316 What I do is just cooking the egg yolk. 604 00:39:23,360 --> 00:39:24,230 That's all. This is the egg yolk? 605 00:39:24,274 --> 00:39:26,058 It's the egg. 606 00:39:26,102 --> 00:39:27,059 Like that. Oh, like this. 607 00:39:27,103 --> 00:39:28,365 Oh, that's beautiful. 608 00:39:28,409 --> 00:39:30,323 - And then all the flowers... - Yes. 609 00:39:30,367 --> 00:39:31,673 - We are going to add it. - Okay. 610 00:39:31,716 --> 00:39:34,197 It's gonna give you this, like, different kind 611 00:39:34,240 --> 00:39:36,373 of flavors, aromas. Uh-huh. 612 00:39:36,417 --> 00:39:39,202 A little bit spicy and acidity too. 613 00:39:39,245 --> 00:39:41,117 Now we're going to put right here. 614 00:39:41,160 --> 00:39:43,728 - Oh, what's this? - This is bones. 615 00:39:43,772 --> 00:39:45,338 Roasted bones. 616 00:39:45,382 --> 00:39:47,123 Roasted-- bones of what, bones? 617 00:39:47,166 --> 00:39:48,472 What kind-- Bones from pork. 618 00:39:48,516 --> 00:39:50,169 We put it right here, 619 00:39:50,213 --> 00:39:54,783 and then we're going to smoke it with mesquite. 620 00:39:54,826 --> 00:39:57,786 Mesquite wood is used in traditional Mexican cooking 621 00:39:57,829 --> 00:40:00,571 to give meat a deep, smoky flavor. 622 00:40:00,615 --> 00:40:01,877 And we're going to burn a little bit-- 623 00:40:01,920 --> 00:40:03,400 God, it looks like a bong. 624 00:40:03,444 --> 00:40:05,533 It actually starts like a bong! 625 00:40:06,838 --> 00:40:09,450 This dish is not just an appetizer. 626 00:40:09,493 --> 00:40:12,670 It's the centerpiece of a nine-course tasting menu 627 00:40:12,714 --> 00:40:15,717 that transforms familiar ingredients 628 00:40:15,760 --> 00:40:18,546 into flights of imagination. 629 00:40:18,589 --> 00:40:21,592 And every dish is a piece of theater. 630 00:40:23,638 --> 00:40:25,466 We'll start with a brief history of our country. 631 00:40:25,509 --> 00:40:28,425 So everything started 66 million years ago 632 00:40:28,469 --> 00:40:30,166 when this asteroid, called Chicxulub, 633 00:40:30,209 --> 00:40:32,777 hit the tip of Yucatán, now the Gulf of Mexico, 634 00:40:32,821 --> 00:40:34,213 and physically formed our country. 635 00:40:34,257 --> 00:40:35,345 So we can show you this asteroid 636 00:40:35,388 --> 00:40:36,607 that became the atropellado. 637 00:40:36,651 --> 00:40:38,130 Wow. 638 00:40:38,174 --> 00:40:39,915 A lot of people don't know the asteroid that killed 639 00:40:39,958 --> 00:40:41,699 the dinosaurs was in Mexico. 640 00:40:41,743 --> 00:40:43,614 And actually in Chicxulub. Enjoy it. 641 00:40:43,658 --> 00:40:44,833 - Thank you. - Thank you. 642 00:40:44,876 --> 00:40:47,052 Start with your fingers, because it's like 643 00:40:47,096 --> 00:40:48,619 the most unstressful thing. 644 00:40:48,663 --> 00:40:50,491 - And I just bite into it. - Yes, yes. 645 00:40:52,188 --> 00:40:54,756 One bite? 646 00:40:56,801 --> 00:40:58,629 Mmm. 647 00:40:58,673 --> 00:40:59,978 Wow. 648 00:41:00,022 --> 00:41:01,676 That was the punch of the flavor, right? 649 00:41:01,719 --> 00:41:03,678 The juices exploded in my mouth. 650 00:41:03,721 --> 00:41:05,636 It's a really great texture because it's very soft 651 00:41:05,680 --> 00:41:07,595 in the inside and crispy on the outside. 652 00:41:07,638 --> 00:41:10,946 But that smoked bones, that is beautiful. 653 00:41:10,989 --> 00:41:13,470 We try to sell the experience, not just food. 654 00:41:13,514 --> 00:41:14,602 I think at the end of the day, though, 655 00:41:14,645 --> 00:41:16,821 you guys are amazing storytellers. 656 00:41:16,865 --> 00:41:18,606 Thank you, thank you. Thank you very much. 657 00:41:27,092 --> 00:41:28,267 Not just of Mexico. 658 00:41:35,144 --> 00:41:36,667 Well, you really--yeah. 659 00:41:36,711 --> 00:41:40,802 You really see the spirit of regios in the food. 660 00:41:40,845 --> 00:41:42,064 In your food. 661 00:41:42,107 --> 00:41:43,326 - Yes, yes. - You know? 662 00:41:43,369 --> 00:41:45,415 It's, like, resilient and it's creative 663 00:41:45,458 --> 00:41:46,982 and it's innovative and it's diverse. 664 00:41:47,025 --> 00:41:49,419 And you go, "Oh, my gosh, where am I?" 665 00:41:49,462 --> 00:41:50,681 And you go, "Nuevo León. 666 00:41:50,725 --> 00:41:51,813 Estamos en Nuevo León." 667 00:41:51,856 --> 00:41:53,423 Yes, yes, yes. 668 00:41:53,466 --> 00:41:54,772 People will be like, "Wow, this is amazing." 669 00:41:54,816 --> 00:41:57,296 But it's really a product of the people. 670 00:41:57,340 --> 00:41:59,342 Of the people's spirit here, I think, in this state. 671 00:41:59,385 --> 00:42:01,605 Yes, yes. And I appreciate it. 672 00:42:01,649 --> 00:42:03,520 Salud. Salud.