1 00:00:15,275 --> 00:00:19,671 They say Jalisco is Mexico and Mexico is Jalisco. 2 00:00:19,714 --> 00:00:23,501 So what do you think of when I say Mexico? 3 00:00:23,544 --> 00:00:25,546 Mariachis? 4 00:00:25,590 --> 00:00:28,071 Sombreros? 5 00:00:28,114 --> 00:00:29,637 Tequila? 6 00:00:29,681 --> 00:00:31,944 Every iconic image 7 00:00:31,987 --> 00:00:33,989 you know about Mexico comes from this state. 8 00:00:36,992 --> 00:00:40,170 But Jaliscans are not about stereotypes. 9 00:00:40,213 --> 00:00:43,782 At heart, they are cosmopolitan trendsetters. 10 00:00:46,132 --> 00:00:47,481 Sí. 11 00:00:47,525 --> 00:00:49,092 I believe you. 12 00:00:49,135 --> 00:00:52,269 I'm intrigued to see how tradition and innovation 13 00:00:52,312 --> 00:00:53,922 shape their bold, mouthwatering cuisine. 14 00:00:53,966 --> 00:00:55,750 There's so much happening right now. 15 00:00:55,794 --> 00:00:57,317 I can't-- 16 00:00:57,361 --> 00:00:58,927 I'm Eva Longoria-- 17 00:00:58,971 --> 00:01:00,973 born and bred in Texas with Mexican-American roots, 18 00:01:01,016 --> 00:01:03,280 which makes me a Texican. 19 00:01:03,323 --> 00:01:06,631 I'm exploring Mexico to see how the people, their lands, 20 00:01:06,674 --> 00:01:09,808 and their past have shaped a culinary tradition 21 00:01:09,851 --> 00:01:12,854 as diverse as its 32 states. 22 00:01:16,902 --> 00:01:18,947 That's commitment. 23 00:01:20,688 --> 00:01:22,647 Jalisco has always been at the forefront 24 00:01:22,690 --> 00:01:25,128 of Mexico's national culture. 25 00:01:29,349 --> 00:01:32,309 The rich tapestry of civilizations 26 00:01:32,352 --> 00:01:33,571 that make up Mexico 27 00:01:33,614 --> 00:01:35,834 informs Jalisco's identity 28 00:01:35,877 --> 00:01:38,053 and its gastronomic treasures, 29 00:01:38,097 --> 00:01:40,317 going all the way back to the Aztecs... 30 00:01:44,843 --> 00:01:47,019 Spiced up by invasion... 31 00:01:50,022 --> 00:01:51,371 But sliced and diced 32 00:01:51,415 --> 00:01:54,287 by a new generation of food pioneers. 33 00:01:54,331 --> 00:01:56,246 Wow... 34 00:01:56,289 --> 00:01:57,682 Whoo. 35 00:01:57,725 --> 00:01:59,640 But no culinary tour is ever complete... 36 00:01:59,684 --> 00:02:01,512 all: Tequila, tequila! 37 00:02:01,555 --> 00:02:04,689 Without sampling the local beverage... 38 00:02:04,732 --> 00:02:06,081 in moderation, of course. 39 00:02:06,125 --> 00:02:07,518 Ooh, ooh! 40 00:02:26,101 --> 00:02:28,669 Jalisco's capital, Guadalajara, 41 00:02:28,713 --> 00:02:30,715 is Mexico's second city. 42 00:02:30,758 --> 00:02:32,064 It's vibrant and exciting, 43 00:02:32,107 --> 00:02:34,719 with T-shirt weather all year round. 44 00:02:36,155 --> 00:02:39,376 The locals proudly call themselves tapatíos, 45 00:02:39,419 --> 00:02:41,726 a nickname meaning "triple the worth." 46 00:02:41,769 --> 00:02:44,119 You can see from the vibe here, 47 00:02:44,163 --> 00:02:46,513 Guadalajarans are proud to be the face 48 00:02:46,557 --> 00:02:48,123 of contemporary Mexico. 49 00:02:48,167 --> 00:02:51,083 - Hola. - Hola. ¿Cómo estás? 50 00:02:52,476 --> 00:02:54,652 Wendy Perez has been eating her way 51 00:02:54,695 --> 00:02:58,003 through Guadalajara in her 25 years as a food writer. 52 00:02:58,046 --> 00:03:00,962 Like, that's the best job ever. 53 00:03:08,622 --> 00:03:09,928 Yeah. 54 00:03:11,712 --> 00:03:15,325 Guadalajara is known as the Pearl of the West. 55 00:03:15,368 --> 00:03:17,936 But there are no pearls without grit. 56 00:03:17,979 --> 00:03:20,112 The first stop is an unassuming area 57 00:03:20,155 --> 00:03:22,984 not far from the center-- Mexicaltzingo. 58 00:03:26,336 --> 00:03:28,947 This is the city's most popular street food. 59 00:03:28,990 --> 00:03:30,949 It may look like a simple sandwich, 60 00:03:30,992 --> 00:03:34,692 but this drowned sub is so much more. 61 00:03:34,735 --> 00:03:36,128 I've been waiting-- 62 00:03:42,134 --> 00:03:43,962 - Buenas tardes. - I'm so excited. 63 00:03:57,236 --> 00:04:00,239 And yet it's the main protein of the region. 64 00:04:00,283 --> 00:04:02,850 Delicious pork pre-cooked for hours 65 00:04:02,894 --> 00:04:04,678 in bay leaves and garlic-- 66 00:04:04,722 --> 00:04:05,984 that's the main filling. 67 00:04:06,027 --> 00:04:07,507 But what steals the show here 68 00:04:07,551 --> 00:04:10,815 is a bread with an intriguing past. 69 00:04:10,858 --> 00:04:12,425 The bread here is very influenced 70 00:04:12,469 --> 00:04:15,472 by the French occupation when the French was here. 71 00:04:20,215 --> 00:04:22,957 When the French invaded in 1864, 72 00:04:23,001 --> 00:04:24,655 they tried to win over Guadalajarans 73 00:04:24,698 --> 00:04:28,746 by teaching them new skills, like bread making. 74 00:04:28,789 --> 00:04:31,923 The story goes that a French sergeant, Camille Pirrotte, 75 00:04:31,966 --> 00:04:36,536 wanted to make French bread but didn't have any yeast. 76 00:04:36,580 --> 00:04:40,018 The warm, wet climate enabled him to make sourdough, 77 00:04:40,061 --> 00:04:43,500 giving rise to Jalisco's unique birote bread, 78 00:04:43,543 --> 00:04:45,023 still loved today. 79 00:04:51,072 --> 00:04:52,900 And here's my favorite part of the story. 80 00:04:52,944 --> 00:04:54,511 Drown the torta. 81 00:04:54,554 --> 00:04:56,382 The drowning? 82 00:04:56,426 --> 00:04:59,342 Originally, the bread fell into this marvelous sauce 83 00:04:59,385 --> 00:05:00,778 by accident, 84 00:05:00,821 --> 00:05:03,084 and that's how this legendary local dish 85 00:05:03,128 --> 00:05:05,173 is said to have been born. 86 00:05:06,653 --> 00:05:10,004 I think I'll have mine a little less spicy 87 00:05:10,048 --> 00:05:12,355 than the normal Mexican. 88 00:05:16,533 --> 00:05:18,099 Gracias. 89 00:05:18,143 --> 00:05:20,841 I don't know if I've ever been this excited to eat anything. 90 00:05:26,630 --> 00:05:28,327 Mmm. 91 00:05:28,371 --> 00:05:29,981 I mean-- 92 00:05:30,024 --> 00:05:31,548 Oh, my God. Mmm. 93 00:05:45,953 --> 00:05:47,215 Sí. 94 00:05:47,259 --> 00:05:48,565 The French brought the bread here. 95 00:05:48,608 --> 00:05:51,568 You guys have improved upon their recipe. 96 00:06:11,370 --> 00:06:12,545 Ha ha! 97 00:06:14,329 --> 00:06:17,768 Torta ahogada is all about tradition, 98 00:06:17,811 --> 00:06:20,771 but Guadalajara is also known for its innovation. 99 00:06:20,814 --> 00:06:23,513 So I'm curious to see what the new kids on the block 100 00:06:23,556 --> 00:06:24,514 are up to. 101 00:06:33,827 --> 00:06:36,134 Santa Tere is a mecca 102 00:06:36,177 --> 00:06:38,441 for local and visiting foodies. 103 00:06:38,484 --> 00:06:40,443 Here, you can find Mexicans redefining 104 00:06:40,486 --> 00:06:43,446 their traditional flavors on every corner. 105 00:06:51,541 --> 00:06:53,891 Tucked away in a converted garage, 106 00:06:53,934 --> 00:06:55,806 Xokol is run 107 00:06:55,849 --> 00:06:58,330 by two award-winning internationally trained chefs. 108 00:06:58,373 --> 00:06:59,636 Hola. 109 00:07:01,376 --> 00:07:05,163 Husband and wife Oscar Segundo and Xrysw Ruelas 110 00:07:05,206 --> 00:07:07,382 use new and ancient techniques 111 00:07:07,426 --> 00:07:09,689 that bring out the best of Jaliscan flavors. 112 00:07:28,403 --> 00:07:29,666 Ah, sí. 113 00:07:32,233 --> 00:07:34,671 This was indigenous? 114 00:07:48,641 --> 00:07:51,426 The typical way to serve chinchayote 115 00:07:51,470 --> 00:07:54,038 is with cheese in a tomato and onion broth. 116 00:07:59,522 --> 00:08:01,567 In this ingenious version, 117 00:08:01,611 --> 00:08:03,613 it's still served with cheese and onions 118 00:08:03,656 --> 00:08:05,745 but in a revolutionary new form. 119 00:08:05,789 --> 00:08:09,053 The cheese is enclosed in a mashed chinchayote, 120 00:08:09,096 --> 00:08:11,882 forming a globe. 121 00:08:11,925 --> 00:08:13,797 So you make a ball. 122 00:08:13,840 --> 00:08:15,233 It's like a Mexican dumpling. 123 00:08:15,276 --> 00:08:17,235 Anything that is potato related 124 00:08:17,278 --> 00:08:20,412 with cheese in the middle, like, sign me up. 125 00:08:20,455 --> 00:08:23,589 To achieve the perfect crunch in frying, 126 00:08:23,633 --> 00:08:26,636 Xrysw and Oscar borrow from the Japanese. 127 00:08:31,075 --> 00:08:32,467 Sí. 128 00:08:33,773 --> 00:08:35,166 Oh, wow. 129 00:08:38,430 --> 00:08:41,085 On the crispy, golden-brown exterior, 130 00:08:41,128 --> 00:08:43,435 little dots of pink corn paste 131 00:08:43,478 --> 00:08:46,569 anchor wafer-thin slices of cauliflower... 132 00:08:51,661 --> 00:08:52,662 This is beautiful. 133 00:08:54,794 --> 00:08:57,580 Floating on a warm pureed salsa. 134 00:08:57,623 --> 00:08:58,581 Wow. 135 00:09:12,551 --> 00:09:14,205 Wow! 136 00:09:15,772 --> 00:09:17,817 It's, like, super crunchy on the outside. 137 00:09:17,861 --> 00:09:20,951 That cheese just, like... 138 00:09:20,994 --> 00:09:22,909 melts in your mouth. 139 00:09:22,953 --> 00:09:24,650 Oh, my gosh. 140 00:09:24,694 --> 00:09:28,523 It's a triumph of textures and delicate flavors. 141 00:09:30,874 --> 00:09:33,659 Pearls come in all shapes and sizes, 142 00:09:33,703 --> 00:09:36,009 even ones like these, filled with cheese. 143 00:09:36,053 --> 00:09:37,141 Congrats. both: Salud. 144 00:09:37,184 --> 00:09:38,316 - Felicidades. - Salud. 145 00:09:39,970 --> 00:09:41,319 Gracias. 146 00:09:41,362 --> 00:09:43,147 Wow. Oh, my God. 147 00:09:43,190 --> 00:09:45,453 I could eat five of those. Ah, sí. 148 00:09:45,497 --> 00:09:48,326 I'm like... 149 00:10:00,686 --> 00:10:03,471 - Hola. - Hola, Eva. 150 00:10:03,515 --> 00:10:05,865 Welcome to Lienzo Charros de Jalisco. 151 00:10:05,909 --> 00:10:09,521 If Jalisco is Mexico, nowhere is this more evident 152 00:10:09,564 --> 00:10:12,176 than at Guadalajara's Lienzo Charro, 153 00:10:12,219 --> 00:10:17,181 the cathedral of charrería-- Mexico's national sport. 154 00:10:18,878 --> 00:10:21,141 Jesús Mora is the head honcho here. 155 00:10:21,185 --> 00:10:22,621 You look so handsome. 156 00:10:22,665 --> 00:10:23,970 - Ay, ay, ay. - Look at this! 157 00:10:24,014 --> 00:10:25,232 Wow! 158 00:10:27,670 --> 00:10:28,845 - Yes. - ¿Traje de charro? 159 00:10:28,888 --> 00:10:30,237 - Yes. - Okay. 160 00:10:30,281 --> 00:10:31,630 But being tapatíos, 161 00:10:31,674 --> 00:10:32,979 these guys don't see themselves 162 00:10:33,023 --> 00:10:35,025 as ordinary cowboys. 163 00:10:35,068 --> 00:10:36,591 In Mexico, we have vaqueros. 164 00:10:36,635 --> 00:10:38,550 Vaquerosis the same as cowboys. 165 00:10:38,593 --> 00:10:41,335 Charrois, for me, a little bigger, 166 00:10:41,379 --> 00:10:42,685 a little higher-- An art form. 167 00:10:42,728 --> 00:10:43,686 Yes. 168 00:10:47,602 --> 00:10:51,215 On Sundays, 400 tough guys and gals come here 169 00:10:51,258 --> 00:10:55,741 to compete, drink, and eat. 170 00:10:55,785 --> 00:10:59,223 But the charros' role as emblems of Mexican culture 171 00:10:59,266 --> 00:11:00,790 didn't happen by accident. 172 00:11:08,101 --> 00:11:09,712 Oh. 173 00:11:14,978 --> 00:11:17,850 This is a good place to see all the charrería. 174 00:11:19,591 --> 00:11:23,813 - Oh, my God! - Eso! 175 00:11:23,856 --> 00:11:26,598 The story of Jalisco's iconiccharros 176 00:11:26,641 --> 00:11:28,861 has a unique place in Mexican history. 177 00:11:35,607 --> 00:11:37,043 During the Spanish conquest, 178 00:11:37,087 --> 00:11:39,611 the only Mexicans permitted to own horses 179 00:11:39,654 --> 00:11:42,309 were the ranch workers who managed the cattle. 180 00:11:49,099 --> 00:11:50,796 Through their expertise, 181 00:11:50,840 --> 00:11:54,495 these cattle wranglers began to earn their own status. 182 00:11:56,149 --> 00:11:58,586 Then as rural communities 183 00:11:58,630 --> 00:12:00,632 started to feel disenfranchised, 184 00:12:00,675 --> 00:12:04,375 the charros used this status to fight for their rights. 185 00:12:10,685 --> 00:12:14,298 It was the charros who helped establish Mexico 186 00:12:14,341 --> 00:12:16,648 as a constitutional republic. 187 00:12:16,691 --> 00:12:18,998 In 1910, during the bloody civil war, 188 00:12:19,042 --> 00:12:23,220 two charros, Emiliano Zapata and Pancho Villa, 189 00:12:23,263 --> 00:12:27,964 led rural uprisings that helped depose Porfirio Diaz, 190 00:12:28,007 --> 00:12:29,966 Mexico's longest-standing dictator. 191 00:13:06,263 --> 00:13:09,005 They say that armies march on their stomachs, 192 00:13:09,048 --> 00:13:11,181 and the food of these revolutionaries 193 00:13:11,224 --> 00:13:14,706 has also become the stuff of Mexican folklore. 194 00:13:18,057 --> 00:13:19,842 After the charrería, 195 00:13:19,885 --> 00:13:23,106 everyone comes together to eat birria-- 196 00:13:23,149 --> 00:13:25,543 Jalisco's famous stew. 197 00:13:25,586 --> 00:13:27,850 Hola. Soy Eva. 198 00:13:27,893 --> 00:13:30,113 - ¿Qué tal? Enrique. - Enrique! 199 00:13:30,156 --> 00:13:31,679 Sí. 200 00:13:31,723 --> 00:13:33,029 Enrique's family has been cooking this recipe 201 00:13:33,072 --> 00:13:34,552 for four generations, 202 00:13:34,595 --> 00:13:37,163 and now he's head chef in the Lienzo clubhouse. 203 00:13:51,264 --> 00:13:53,701 The Spanish brought the goats for milk, 204 00:13:53,745 --> 00:13:55,790 but goats took over and ate all the crops 205 00:13:55,834 --> 00:13:57,836 of the Indigenous people. 206 00:13:57,880 --> 00:14:00,839 So, even though eating goats started as damage control, 207 00:14:00,883 --> 00:14:04,190 the end result was a culinary triumph. 208 00:14:04,234 --> 00:14:06,453 They brought everything over, but you made it better. 209 00:14:06,497 --> 00:14:08,934 Exacto.You got it. 210 00:14:08,978 --> 00:14:11,284 There are two elements to birria-- 211 00:14:11,328 --> 00:14:13,069 the meat and the sauce. 212 00:14:20,990 --> 00:14:22,078 Mm-hmm. 213 00:14:23,296 --> 00:14:24,645 Mmm. 214 00:14:24,689 --> 00:14:26,691 Enrique grinds garlic, bay leaves, 215 00:14:26,734 --> 00:14:28,388 and cloves with vinegar-- 216 00:14:28,432 --> 00:14:32,392 the magic aromatics that give birria its unique taste. 217 00:14:32,436 --> 00:14:33,698 And that's just tomatoes? 218 00:14:33,741 --> 00:14:35,569 - Sí. - Okay. 219 00:14:35,613 --> 00:14:38,137 The tomatoes and ground spices 220 00:14:38,181 --> 00:14:40,879 are combined with the juices from the meat. 221 00:14:40,923 --> 00:14:41,793 Oh, wow. 222 00:14:41,836 --> 00:14:43,838 Like, what makes it special? 223 00:14:43,882 --> 00:14:48,931 The person making it? 224 00:14:56,808 --> 00:14:57,940 Wow. 225 00:15:01,987 --> 00:15:05,425 Yeah, life is good with birria. 226 00:15:05,469 --> 00:15:06,949 Wow, look at that. 227 00:15:06,992 --> 00:15:08,037 Sí. 228 00:15:08,080 --> 00:15:10,343 Oh, wow. You can smell the cloves. 229 00:15:10,387 --> 00:15:13,433 Birria, in Spanish, means "of little value," 230 00:15:13,477 --> 00:15:14,478 a poor man's food. 231 00:15:14,521 --> 00:15:15,958 Así es. 232 00:15:19,265 --> 00:15:21,876 But, ironically, today it's food fit 233 00:15:21,920 --> 00:15:23,966 for a hero's banquet. 234 00:15:26,707 --> 00:15:28,100 There must be so many memories. 235 00:15:28,144 --> 00:15:30,146 Ah, this reminds me of this. This reminds me of that. 236 00:15:35,890 --> 00:15:36,979 Mm. 237 00:15:40,808 --> 00:15:43,115 - Mm-hmm. Aw. - Sí, sí. 238 00:15:45,422 --> 00:15:47,598 Wow. This smells so good. 239 00:15:47,641 --> 00:15:49,426 Sí, no? 240 00:15:49,469 --> 00:15:50,862 Sí, no, no. 241 00:15:52,385 --> 00:15:54,997 Mmm. 242 00:15:55,040 --> 00:15:56,520 Whoa. 243 00:15:58,043 --> 00:15:59,175 Wow. 244 00:16:00,393 --> 00:16:04,223 It's so soft. 245 00:16:04,267 --> 00:16:06,008 Sí, sí, sí, sí, sí. 246 00:16:06,051 --> 00:16:08,706 Oh, my gosh, this broth is amazing. 247 00:16:08,749 --> 00:16:11,404 I can see why this Jaliscan stew 248 00:16:11,448 --> 00:16:14,320 has become as legendary as the charros who eat it. 249 00:16:14,364 --> 00:16:16,366 They have skillfully transformed goat meat 250 00:16:16,409 --> 00:16:19,847 into a pillar of Mexican gastronomy. 251 00:16:19,891 --> 00:16:23,242 This is really amazing. 252 00:16:23,286 --> 00:16:26,767 These crafty charros have one more trick up their sleeve. 253 00:16:29,118 --> 00:16:30,162 No, gracias. 254 00:16:30,206 --> 00:16:31,424 Like this. 255 00:16:31,468 --> 00:16:34,123 Oh, my God, that's so big! 256 00:16:34,166 --> 00:16:35,472 Trying to kill me. 257 00:16:35,515 --> 00:16:36,995 It's my first day, and they're trying to kill me. 258 00:16:39,084 --> 00:16:40,781 Salud! 259 00:16:40,825 --> 00:16:44,133 Que viva México! 260 00:16:44,176 --> 00:16:45,569 Salud! 261 00:16:55,100 --> 00:16:56,928 Wherever you go in Guadalajara, 262 00:16:56,971 --> 00:17:00,410 you see Mexican culture celebrated with style. 263 00:17:03,021 --> 00:17:06,285 We are in, like, the trendy spot in Guadalajara. 264 00:17:06,329 --> 00:17:09,723 I already feel cooler walking on these streets. 265 00:17:09,767 --> 00:17:11,638 Colonia Americana-- 266 00:17:11,682 --> 00:17:14,685 this is, like, where all the people of Guadalajara come 267 00:17:14,728 --> 00:17:15,729 and they hang out. 268 00:17:15,773 --> 00:17:17,383 There's a kitchen here 269 00:17:17,427 --> 00:17:19,820 where you can taste all the distinctive influences 270 00:17:19,864 --> 00:17:23,737 that make Mexico unique in just one dish. 271 00:17:23,781 --> 00:17:25,783 So here we are. 272 00:17:25,826 --> 00:17:27,437 Oh, my God, I love it already. 273 00:17:30,353 --> 00:17:32,529 Hola. 274 00:17:32,572 --> 00:17:35,793 Fabián Delgado Padilla is one of the city's hottest chefs, 275 00:17:35,836 --> 00:17:38,143 and his restaurant, palReal, 276 00:17:38,187 --> 00:17:40,624 is one of the top rated in Guadalajara. 277 00:17:43,061 --> 00:17:46,020 Like every tapatío, Fabián looks beyond tradition, 278 00:17:46,064 --> 00:17:49,067 putting his own stamp on classic Mexican recipes. 279 00:17:49,111 --> 00:17:52,375 So where better to savor the king of national dishes 280 00:17:52,418 --> 00:17:54,116 than in his restaurant? 281 00:17:59,556 --> 00:18:01,471 Oh, pork belly. 282 00:18:01,514 --> 00:18:03,864 Oh, my God, I'm already excited. 283 00:18:03,908 --> 00:18:05,388 Okay, between you and me, 284 00:18:05,431 --> 00:18:08,130 I've never come across a mole I've loved. 285 00:18:08,173 --> 00:18:09,435 Hola. 286 00:18:09,479 --> 00:18:11,045 They're usually too sweet for me. 287 00:18:11,089 --> 00:18:13,483 La cocina... Andrea, Sam, Edson. 288 00:18:13,526 --> 00:18:14,875 But who knows? 289 00:18:14,919 --> 00:18:16,138 There are so many versions of mole. 290 00:18:16,181 --> 00:18:18,140 Maybe Fabian's will be different. 291 00:18:20,142 --> 00:18:21,012 Sí. 292 00:18:21,055 --> 00:18:24,798 I believe you. I believe you. 293 00:18:24,842 --> 00:18:27,453 He's famed for his mole dulce sauce 294 00:18:27,497 --> 00:18:30,369 over pork belly with a crispy skin. 295 00:18:52,957 --> 00:18:55,046 Like Mexico itself, mole is a mix 296 00:18:55,089 --> 00:18:57,309 of Indigenous and European influences. 297 00:18:57,353 --> 00:18:59,529 Oh, my God, there's so many. Sí, claro. 298 00:18:59,572 --> 00:19:02,184 This combination, known as mestizo, 299 00:19:02,227 --> 00:19:05,665 is at the heart of Mexican cultural identity. 300 00:19:05,709 --> 00:19:08,059 A century ago, as the civil war 301 00:19:08,102 --> 00:19:10,757 had left the country destitute and divided, 302 00:19:10,801 --> 00:19:12,759 to unite the population, 303 00:19:12,803 --> 00:19:16,850 the new government promoted the ideology of mestizo. 304 00:19:16,894 --> 00:19:18,852 Politicians, educators, 305 00:19:18,896 --> 00:19:23,161 and artists like Diego Rivera and Frida Kahlo came together 306 00:19:23,205 --> 00:19:26,295 to celebrate the birth of a nation like no other, 307 00:19:26,338 --> 00:19:29,036 one where European and Indigenous people 308 00:19:29,080 --> 00:19:30,777 were rooted equally together. 309 00:19:30,821 --> 00:19:34,346 This movement is what helped to make Mexico unique... 310 00:19:38,698 --> 00:19:41,440 And what helped inspire Fabián's mole. 311 00:19:45,401 --> 00:19:47,751 So you fry the chile. 312 00:19:50,319 --> 00:19:52,973 That's where the love and patience comes in? 313 00:19:53,017 --> 00:19:54,192 You have to do all of those? 314 00:19:54,236 --> 00:19:55,889 Oh, my God, I'll see you in the table. 315 00:19:55,933 --> 00:19:57,413 I'm just kidding. 316 00:19:57,456 --> 00:19:59,893 And this is Fabián's stroke of genius-- 317 00:19:59,937 --> 00:20:02,244 a couple of French additions. 318 00:20:15,648 --> 00:20:17,694 - Wow. - Wow. 319 00:20:17,737 --> 00:20:19,130 Sí. 320 00:20:28,313 --> 00:20:30,446 Aha. 321 00:20:30,489 --> 00:20:34,711 Last but definitely not least, a key ingredient... 322 00:20:37,279 --> 00:20:40,543 Chocolate, a 3 1/2-thousand-year-old gem 323 00:20:40,586 --> 00:20:41,761 from the Olmecs. 324 00:20:44,024 --> 00:20:45,939 I think there's a saying, 325 00:20:45,983 --> 00:20:49,291 like, don't mess with somebody's mole, right? 326 00:20:49,334 --> 00:20:50,944 And there you go-- 327 00:20:50,988 --> 00:20:52,816 in the blender, all the ingredients-- 328 00:20:52,859 --> 00:20:54,948 European, Mexican, 329 00:20:54,992 --> 00:20:58,474 a complex culinary expression of mestizo. 330 00:20:59,866 --> 00:21:03,174 This smells insane and amazing. 331 00:21:03,217 --> 00:21:04,175 Wow. 332 00:21:07,874 --> 00:21:10,094 Uh-huh. 333 00:21:10,137 --> 00:21:12,052 To make sure the pork belly stays crispy 334 00:21:12,096 --> 00:21:15,839 when served with the mole, a final flourish. 335 00:21:15,882 --> 00:21:18,363 Oh, my God, it's like popcorn. 336 00:21:18,407 --> 00:21:21,192 Oh, my God. 337 00:21:26,371 --> 00:21:28,330 Okay. 338 00:21:30,854 --> 00:21:32,334 Let's eat it! 339 00:21:43,127 --> 00:21:45,521 I was gonna do this. That's why. 340 00:21:50,090 --> 00:21:52,876 Okay. Oh, my goodness. 341 00:21:58,098 --> 00:22:00,666 Sí, sí, sí. Sí. 342 00:22:00,710 --> 00:22:01,885 Okay. 343 00:22:07,281 --> 00:22:08,544 Mmm. 344 00:22:12,461 --> 00:22:13,984 There's so much happening right now. 345 00:22:14,027 --> 00:22:16,769 I can't-- 346 00:22:16,813 --> 00:22:19,555 This is so good. 347 00:22:20,904 --> 00:22:24,124 Super crunchy, super soft in the middle, 348 00:22:24,168 --> 00:22:26,257 and then another crunchy part and then the herb. 349 00:22:26,300 --> 00:22:27,693 Oh, my gosh. 350 00:22:27,737 --> 00:22:30,914 But this mole--wow, you can taste that chocolate... 351 00:22:34,221 --> 00:22:36,354 I don't know. Fabián, I think-- 352 00:22:36,398 --> 00:22:38,182 Yeah. 353 00:22:41,664 --> 00:22:42,969 Wow. 354 00:22:43,013 --> 00:22:44,667 Gracias. Salud. 355 00:22:44,710 --> 00:22:46,408 Salud. 356 00:22:58,028 --> 00:23:00,422 Look at that. Oh, wow. 357 00:23:03,773 --> 00:23:06,036 Just 31 miles south of Guadalajara 358 00:23:06,079 --> 00:23:08,517 lies Mexico's biggest natural lake-- 359 00:23:08,560 --> 00:23:11,084 Lake Chapala. 360 00:23:11,128 --> 00:23:13,696 It is huge. Look at this. 361 00:23:13,739 --> 00:23:16,176 It's home to a small fishing community. 362 00:23:20,485 --> 00:23:22,356 Even in a state like Jalisco, 363 00:23:22,400 --> 00:23:25,403 that has been defined by mestizo for centuries, 364 00:23:25,447 --> 00:23:27,187 there is a pocket of the population 365 00:23:27,231 --> 00:23:29,494 that remains untouched. 366 00:23:29,538 --> 00:23:32,845 I'm excited to see the ways that they have preserved 367 00:23:32,889 --> 00:23:35,065 their traditions, how they cook, 368 00:23:35,108 --> 00:23:37,763 what ingredients they still use today. 369 00:23:37,807 --> 00:23:39,199 The Coca people, 370 00:23:39,243 --> 00:23:40,897 whose ancestors thrived on these shores 371 00:23:40,940 --> 00:23:42,551 around 800 years ago, 372 00:23:42,594 --> 00:23:45,989 are one of the oldest Indigenous groups in Mexico. 373 00:23:47,512 --> 00:23:49,471 Around 5,000 of them live here now, 374 00:23:49,514 --> 00:23:52,822 and their story is a tale of resistance. 375 00:23:52,865 --> 00:23:56,042 Teacher and mom Rocío Moreno is one of them. 376 00:23:56,086 --> 00:23:58,001 Hola. Hola. 377 00:24:17,586 --> 00:24:20,371 The lake is the lifeblood of the community... 378 00:24:20,414 --> 00:24:22,329 I hope I don't have to row the boat. 379 00:24:22,373 --> 00:24:24,288 Buenos días. ¿Mi capitán? 380 00:24:24,331 --> 00:24:26,420 Capitán. 381 00:24:26,464 --> 00:24:29,380 And it provides both work and sustenance. 382 00:24:31,121 --> 00:24:33,732 So many birds here. Tantos pájaros. 383 00:24:36,430 --> 00:24:37,519 Hola. 384 00:24:45,570 --> 00:24:47,137 15? 385 00:25:00,542 --> 00:25:01,586 Wow. 386 00:25:05,155 --> 00:25:07,244 Is he only gonna make $7 for the day? 387 00:25:12,379 --> 00:25:13,729 - ¿Sí? - Sí. 388 00:25:17,559 --> 00:25:19,038 Sí. 389 00:25:20,126 --> 00:25:21,432 Sí. 390 00:25:29,179 --> 00:25:30,702 - Gracias. - Gracias. 391 00:25:36,665 --> 00:25:37,753 Uh-huh. 392 00:25:46,022 --> 00:25:49,025 Rocío's concern is that the water exploitation 393 00:25:49,068 --> 00:25:51,593 and dwindling fish stocks 394 00:25:51,636 --> 00:25:53,638 will threaten their way of life. 395 00:25:53,682 --> 00:25:56,293 But the Coca people's fight for survival 396 00:25:56,336 --> 00:25:59,122 is hardwired into their identity. 397 00:26:07,043 --> 00:26:09,001 During the War of Mexican Independence 398 00:26:09,045 --> 00:26:10,655 in the early 19th century, 399 00:26:10,699 --> 00:26:13,484 the Coca people had to fight the Spanish 400 00:26:13,527 --> 00:26:16,487 to keep control of Mezcala Island. 401 00:26:16,530 --> 00:26:19,533 A bloody conflict raged for four years, 402 00:26:19,577 --> 00:26:22,798 and this fort was the stronghold of the rebels. 403 00:26:26,366 --> 00:26:28,151 Why keep them? 404 00:26:36,028 --> 00:26:38,944 I got to say, walking around here is very complex for me, 405 00:26:38,988 --> 00:26:41,338 because I'm a 13th-generation American 406 00:26:41,381 --> 00:26:45,342 and my ancestors left Spain in 1603 407 00:26:45,385 --> 00:26:46,778 looking for a better life. 408 00:26:46,822 --> 00:26:48,824 So to think about them coming into conflict 409 00:26:48,867 --> 00:26:51,696 with the Indigenous people is really hard to imagine. 410 00:26:55,395 --> 00:26:57,484 Back on the mainland by the shoreline 411 00:26:57,528 --> 00:26:59,051 is a communal kitchen 412 00:26:59,095 --> 00:27:02,185 where the Coca people cook, gather, and feast 413 00:27:02,228 --> 00:27:03,186 on special occasions. 414 00:27:03,229 --> 00:27:04,404 Wow. 415 00:27:06,885 --> 00:27:07,886 Wow. 416 00:27:18,810 --> 00:27:21,421 As for our super-fresh charales, 417 00:27:21,465 --> 00:27:23,467 the traditional way to cook them 418 00:27:23,510 --> 00:27:25,164 is on a griddle dusted with flour 419 00:27:25,208 --> 00:27:26,296 so they don't stick. 420 00:27:32,519 --> 00:27:34,217 Just flipping it with her fingers. 421 00:27:35,522 --> 00:27:37,394 I would be like, "Give me some tongs." 422 00:27:37,437 --> 00:27:39,657 She cooks like my mother and my grandmother, 423 00:27:39,701 --> 00:27:43,095 which is fingers in the fire. 424 00:27:43,139 --> 00:27:46,403 These days, the Coca have tweaked the original recipe. 425 00:27:46,446 --> 00:27:48,840 I think I want those. 426 00:27:50,320 --> 00:27:51,930 Fingers in the oil-- 427 00:27:51,974 --> 00:27:56,282 that is next-level Mexican cooking, I'll tell you that. 428 00:27:56,326 --> 00:27:58,197 French fries of chapala. Sí. 429 00:28:09,818 --> 00:28:12,298 Vicente has a few jobs, including farming. 430 00:28:12,342 --> 00:28:14,605 And with 13 grandkids, 431 00:28:14,648 --> 00:28:16,868 he has a lot of mouths to feed. 432 00:28:24,615 --> 00:28:26,356 It's an aphrodisiac? 433 00:28:26,399 --> 00:28:28,619 - Sí. - Oh! 434 00:28:28,662 --> 00:28:30,403 There's a lot of children in this town. 435 00:28:30,447 --> 00:28:32,101 I noticed that. Sí. 436 00:28:32,144 --> 00:28:33,537 Oh, my gosh. 437 00:28:44,678 --> 00:28:46,071 Okay. 438 00:28:46,115 --> 00:28:49,074 His traditional recipe makes this little fish 439 00:28:49,118 --> 00:28:50,467 go a long way. 440 00:28:55,820 --> 00:28:58,780 I've definitely never seen this before. 441 00:29:12,228 --> 00:29:15,013 Dunking the tortilla meant that this broth 442 00:29:15,057 --> 00:29:16,928 could go even further. 443 00:29:19,104 --> 00:29:20,018 Mm. 444 00:29:22,760 --> 00:29:23,805 Wow. 445 00:29:29,593 --> 00:29:31,377 Okay. ¿Es así? 446 00:29:31,421 --> 00:29:32,422 Mm. 447 00:29:35,251 --> 00:29:36,861 Mmm. Oh, wow. 448 00:29:42,693 --> 00:29:43,607 Wow. 449 00:29:43,650 --> 00:29:45,522 That's really good. 450 00:29:45,565 --> 00:29:48,873 Through survival of your people, 451 00:29:48,917 --> 00:29:51,528 that's where this plate was born. 452 00:30:10,764 --> 00:30:12,462 Mmm. 453 00:30:12,505 --> 00:30:15,073 It's so crunchy. Sí. 454 00:30:15,117 --> 00:30:16,727 Mmm. 455 00:30:28,130 --> 00:30:29,392 Claro. 456 00:30:32,221 --> 00:30:34,310 Sí. 457 00:30:34,353 --> 00:30:37,052 Sí. ¿Sí? 458 00:30:37,095 --> 00:30:39,445 What a place. I can't even describe it. 459 00:30:39,489 --> 00:30:41,186 I didn't even know this existed. 460 00:30:41,230 --> 00:30:44,668 You feel their culture holding on for dear life 461 00:30:44,711 --> 00:30:47,453 through what they make, how they make it, 462 00:30:47,497 --> 00:30:48,846 with what they make it with, 463 00:30:48,890 --> 00:30:51,675 how they serve it, how they celebrate it. 464 00:30:51,718 --> 00:30:54,765 It truly is unique to this region, 465 00:30:54,808 --> 00:30:57,637 this lake, and this hillside. 466 00:31:15,307 --> 00:31:16,613 I'm being treated 467 00:31:16,656 --> 00:31:18,484 to the ultimate Mexican experience 468 00:31:18,528 --> 00:31:20,312 by my friends Ale and Mariana... 469 00:31:20,356 --> 00:31:22,532 Whoo. 470 00:31:22,575 --> 00:31:24,490 A traditional cantina. 471 00:31:24,534 --> 00:31:26,623 - Hola. - Hola. 472 00:31:26,666 --> 00:31:28,799 Buenas tardes. 473 00:31:28,842 --> 00:31:30,540 And, of course, when we go out, 474 00:31:30,583 --> 00:31:32,281 there's only one drink for us. 475 00:31:32,324 --> 00:31:36,198 all: Tequila, tequila, tequila! 476 00:31:36,241 --> 00:31:39,636 Tequila is the national drink of Mexico. 477 00:31:39,679 --> 00:31:41,594 And it was born right here in Jalisco. 478 00:31:57,480 --> 00:31:59,264 As shocking as it is, 479 00:31:59,308 --> 00:32:02,441 women weren't allowed in these bars until the 1980s. 480 00:32:17,891 --> 00:32:20,720 That's so crazy that you could just sit here 481 00:32:20,764 --> 00:32:24,072 as a man and pee, and you didn't even have to get up. 482 00:32:24,115 --> 00:32:26,683 Also, when the women couldn't enter the cantinas, 483 00:32:26,726 --> 00:32:29,555 tequila was seen as a very cheap drink. 484 00:32:29,599 --> 00:32:32,645 You weren't very sophisticated if you were drinking tequila. 485 00:32:32,689 --> 00:32:34,299 all: Salud! Cheers. 486 00:32:34,343 --> 00:32:36,171 Thankfully, times have changed. 487 00:32:36,214 --> 00:32:38,869 Cheers to women being allowed in bars. 488 00:32:38,912 --> 00:32:40,523 Salud. 489 00:32:40,566 --> 00:32:42,873 And thanks to the Jaliscan spirit of innovation, 490 00:32:42,916 --> 00:32:46,224 tequila has been elevated to a refined drink 491 00:32:46,268 --> 00:32:49,532 to be sipped, not slammed or hidden in a cocktail. 492 00:32:49,575 --> 00:32:50,837 Really refreshing. 493 00:32:50,881 --> 00:32:52,361 I love tequila so much, 494 00:32:52,404 --> 00:32:54,624 I went into business with Ale and Mariana 495 00:32:54,667 --> 00:32:56,017 to produce our own brand. 496 00:32:56,060 --> 00:32:58,497 But I'm always ready to learn more. 497 00:33:01,109 --> 00:33:03,285 I'm heading to where it all began-- 498 00:33:03,328 --> 00:33:05,287 27 miles northwest, 499 00:33:05,330 --> 00:33:07,767 just outside the city of Tequila, 500 00:33:07,811 --> 00:33:10,509 where the mineral-rich red volcanic soil 501 00:33:10,553 --> 00:33:15,471 provides the perfect growing conditions for the blue agave. 502 00:33:15,514 --> 00:33:17,734 98% of the world's tequila 503 00:33:17,777 --> 00:33:21,651 is produced right here in Jalisco. 504 00:33:21,694 --> 00:33:25,220 Legend goes that when 16th-century Spanish rulers 505 00:33:25,263 --> 00:33:27,091 ran out of their favorite brandy, 506 00:33:27,135 --> 00:33:29,354 they turned to the plentiful agave, 507 00:33:29,398 --> 00:33:31,878 and tequila was created. 508 00:33:31,922 --> 00:33:34,055 Hola. ¿Cómo estás? 509 00:33:36,622 --> 00:33:38,755 Salvador Rosales Trejo 510 00:33:38,798 --> 00:33:41,932 makes tequila as distinguished as fine whiskey. 511 00:33:47,285 --> 00:33:49,505 I don't think there's anything more beautiful 512 00:33:49,548 --> 00:33:51,333 than a field of blue agave. 513 00:33:51,376 --> 00:33:54,205 This is stunning. 514 00:33:54,249 --> 00:33:57,121 Today much of the industry is highly mechanized. 515 00:33:57,165 --> 00:34:00,603 But Salvador's vision is about trusting the past 516 00:34:00,646 --> 00:34:02,779 and sticking to traditional methods. 517 00:34:09,090 --> 00:34:12,658 I've done this work before, and it is hard. 518 00:34:12,702 --> 00:34:14,095 It is not easy. 519 00:34:17,010 --> 00:34:18,838 Hola. Hola. Buenos días. 520 00:34:23,495 --> 00:34:25,628 How does he not have gloves? 521 00:34:27,412 --> 00:34:28,631 Ah, ¿sí? 522 00:34:30,850 --> 00:34:33,940 Look at the calluses. 523 00:34:33,984 --> 00:34:35,333 Wow. 524 00:34:42,558 --> 00:34:44,299 That's commitment. 525 00:34:49,739 --> 00:34:52,176 Amazingly, it takes 15 pounds 526 00:34:52,220 --> 00:34:56,311 of blue agave piñas to make just one liter of tequila. 527 00:34:58,051 --> 00:35:01,316 Mmm. You can smell it already. 528 00:35:01,359 --> 00:35:04,101 Some tequila is simply distilled and bottled. 529 00:35:04,145 --> 00:35:06,103 That's called tequila blanco. 530 00:35:06,147 --> 00:35:08,453 The rest of it is brought here. 531 00:35:08,497 --> 00:35:11,978 A lot of people don't know, but the barrel gives the color. 532 00:35:17,723 --> 00:35:20,596 Once it's been in the barrel between 2 to 12 months, 533 00:35:20,639 --> 00:35:22,511 it's known as a reposado. 534 00:35:22,554 --> 00:35:24,730 If it remains there longer than a year, 535 00:35:24,774 --> 00:35:27,037 it's called añejo. 536 00:35:29,474 --> 00:35:31,084 Right. 537 00:35:31,128 --> 00:35:32,869 Do we get to drink it now? 538 00:35:32,912 --> 00:35:34,305 - Yes. - Okay. 539 00:35:34,349 --> 00:35:36,264 'Cause that's what I've been waiting for. 540 00:35:38,135 --> 00:35:41,399 We're starting with Salvador's favorite white tequila. 541 00:35:49,625 --> 00:35:50,669 - No? - Mmm. 542 00:35:50,713 --> 00:35:52,236 Oh, that's so nice. 543 00:36:00,462 --> 00:36:01,419 Mmm. 544 00:36:04,988 --> 00:36:07,077 It's like the idea of having a chunk of Parmesan 545 00:36:07,120 --> 00:36:08,905 with a red wine... Mm-hmm. Sí. 546 00:36:08,948 --> 00:36:10,341 And it just brings out the notes. 547 00:36:10,385 --> 00:36:13,170 - Sí.Mm-hmm. - Yeah. 548 00:36:13,214 --> 00:36:14,345 Extra añejo. 549 00:36:17,000 --> 00:36:18,741 I smell, like, canela. 550 00:36:24,050 --> 00:36:26,531 How many months in the barrel? 551 00:36:26,575 --> 00:36:30,405 Seven years as a plant, four years in the barrel-- 552 00:36:30,448 --> 00:36:32,581 I mean, that's a lot of time to one product. 553 00:36:32,624 --> 00:36:34,626 - Sí. - Mmm. 554 00:36:36,454 --> 00:36:39,327 - I love the extra añejo. - Gracias. 555 00:36:39,370 --> 00:36:41,372 Yeah. And I would like the world to know, 556 00:36:41,416 --> 00:36:42,982 tequila's an art form. 557 00:36:43,026 --> 00:36:47,117 And it comes from generations of knowledge and respect 558 00:36:47,160 --> 00:36:50,425 for the people and the region and the plant. 559 00:36:50,468 --> 00:36:52,253 - Sí. - Salud. 560 00:36:53,689 --> 00:36:55,691 Gracias. 561 00:37:09,182 --> 00:37:11,141 I'm back with Fabián, 562 00:37:11,184 --> 00:37:13,317 the guy who converted me to mole, 563 00:37:13,361 --> 00:37:15,276 and, luckily, it's lunchtime. 564 00:37:15,319 --> 00:37:16,929 I'm so hungry. 565 00:37:16,973 --> 00:37:19,715 And, no, we're not at his swanky restaurant palReal. 566 00:37:19,758 --> 00:37:23,893 We are in one of the local municipal markets. 567 00:37:28,680 --> 00:37:31,466 Doña Vicky! 568 00:37:39,561 --> 00:37:42,651 The name of his place here is a playful nod 569 00:37:42,694 --> 00:37:44,479 to Mexico's closest neighbor. 570 00:37:44,522 --> 00:37:46,698 I love the name Yunaites-- "United States." 571 00:37:46,742 --> 00:37:49,005 Mixing ideas and traditions 572 00:37:49,048 --> 00:37:51,877 really is second nature to tapatíos. 573 00:38:07,719 --> 00:38:10,243 'Cause you wanted it accessible to the people. 574 00:38:15,640 --> 00:38:17,990 In a country where the average daily wage 575 00:38:18,034 --> 00:38:20,471 is around 13 U.S. dollars, 576 00:38:20,515 --> 00:38:22,386 Fabián has created a welcoming hub 577 00:38:22,430 --> 00:38:24,954 where everybody can enjoy great food 578 00:38:24,997 --> 00:38:27,565 at a low cost. 579 00:38:27,609 --> 00:38:31,177 And there's a trick to feeding the masses on a shoestring... 580 00:38:31,221 --> 00:38:34,093 Oh, my God, what is that? 581 00:38:34,137 --> 00:38:36,705 Combining new flavors with old staples, 582 00:38:36,748 --> 00:38:39,185 like Jalisco's famous French bread. 583 00:38:39,229 --> 00:38:40,883 It's gonna all fall apart. 584 00:38:45,278 --> 00:38:46,541 Mmm, mmm. 585 00:38:51,763 --> 00:38:54,897 Like, it overpowers everything. Muy fuerte. 586 00:38:54,940 --> 00:38:57,116 This doesn't overpower anything. 587 00:38:57,160 --> 00:38:59,597 Just like his upscale palReal, 588 00:38:59,641 --> 00:39:02,905 the main attraction here is pork with mole. 589 00:39:02,948 --> 00:39:06,648 Only, here, he's turned it into a bargain market snack. 590 00:39:10,347 --> 00:39:12,480 Fabián serves the pork on a gordita, 591 00:39:12,523 --> 00:39:15,265 an extra-thick tortilla that bulks it out 592 00:39:15,308 --> 00:39:17,093 and doesn't break the bank. 593 00:39:25,797 --> 00:39:27,320 Uh-oh. Huh? 594 00:39:31,847 --> 00:39:33,152 Uh-huh. 595 00:39:37,287 --> 00:39:39,420 Mine's not as nice. 596 00:39:40,595 --> 00:39:43,119 Oh, my God, is this the pork? Mira... 597 00:39:44,381 --> 00:39:45,687 My God. 598 00:39:45,730 --> 00:39:48,254 He also chooses a cheaper cut of meat 599 00:39:48,298 --> 00:39:49,560 and cooks it for a shorter time 600 00:39:49,604 --> 00:39:51,214 than at his high-end restaurant. 601 00:40:11,147 --> 00:40:13,192 Oh, you can smell the chocolate. 602 00:40:23,899 --> 00:40:25,466 It has a different leaf. 603 00:40:31,776 --> 00:40:33,474 Wow. Wow. 604 00:40:33,517 --> 00:40:35,345 You know how so many people don't like cilantro? 605 00:40:35,388 --> 00:40:37,303 Everybody would like that. 606 00:40:37,347 --> 00:40:39,044 Wow, that's beautiful. 607 00:40:39,088 --> 00:40:41,569 Hola. Mucho gusto. 608 00:40:44,876 --> 00:40:48,097 The star of today. 609 00:40:48,140 --> 00:40:50,055 God, there's so much I have to stack on. 610 00:40:52,884 --> 00:40:54,625 Oh, my God. Okay. 611 00:40:56,714 --> 00:40:58,324 Mmm. 612 00:41:02,633 --> 00:41:04,635 Oh, high five. I'll high-five. 613 00:41:08,813 --> 00:41:10,859 Like... 614 00:41:10,902 --> 00:41:12,121 Wow. 615 00:41:23,785 --> 00:41:25,047 Wow. 616 00:41:30,226 --> 00:41:32,663 This was so good. 617 00:41:32,707 --> 00:41:34,404 To have this, like, culinary experience 618 00:41:34,447 --> 00:41:36,972 at this level at a market, 619 00:41:37,015 --> 00:41:38,408 it's pretty impressive. 620 00:41:38,451 --> 00:41:41,063 Fabián's food embodies the perfect balance 621 00:41:41,106 --> 00:41:42,891 between tradition and innovation 622 00:41:42,934 --> 00:41:45,110 that so characterizes Jalisco. 623 00:41:45,154 --> 00:41:48,418 I came here to Jalisco not knowing what I would find, 624 00:41:48,461 --> 00:41:50,855 but I have discovered a forward-thinking state 625 00:41:50,899 --> 00:41:53,379 of original creators. 626 00:41:53,423 --> 00:41:56,252 Jalisco helped define modern Mexican culture, 627 00:41:56,295 --> 00:41:59,342 but Jaliscans don't let their roots define them. 628 00:41:59,385 --> 00:42:00,822 They look to the future 629 00:42:00,865 --> 00:42:03,346 and transform their iconic heirlooms 630 00:42:03,389 --> 00:42:05,391 into unexpected delights.