1 00:00:06,549 --> 00:00:08,634 Okay, Omar? Yeah. 2 00:00:08,718 --> 00:00:11,429 Okay. Man, it's soft. It's crumbling like mad. 3 00:00:11,512 --> 00:00:12,638 Watch your foot, man. 4 00:00:12,722 --> 00:00:14,682 Just think about how great that food is gonna be. 5 00:00:14,932 --> 00:00:16,809 Surely there's an easier way down? 6 00:00:16,893 --> 00:00:19,228 Just be careful over there because there's a beehive 7 00:00:19,312 --> 00:00:21,147 right on your left-hand side. 8 00:00:21,230 --> 00:00:22,899 hell. 9 00:00:22,982 --> 00:00:24,817 Who stuck a beehive on the side of this? 10 00:00:25,234 --> 00:00:26,069 Look at them. 11 00:00:26,152 --> 00:00:27,361 Don't bother them please. 12 00:00:27,445 --> 00:00:28,905 Don't bother them! 13 00:00:30,281 --> 00:00:31,908 Be careful. hell. 14 00:00:41,167 --> 00:00:43,878 I'm in the state of Oaxaca, Southern Mexico. 15 00:00:43,961 --> 00:00:47,131 The spiritual home of that delicious mole. 16 00:00:49,592 --> 00:00:52,887 Located nearly 300 miles southeast of Mexico City, 17 00:00:52,970 --> 00:00:56,432 Oaxaca is a bastion of indigenous culture 18 00:00:56,516 --> 00:00:57,934 and incredible produce. 19 00:00:58,434 --> 00:01:02,772 It's a food destination that's finally getting the attention it deserves. 20 00:01:05,691 --> 00:01:09,112 I'm on my way to meet the extraordinary Gabriela Camara, 21 00:01:09,654 --> 00:01:11,989 one of Mexico's most influential chefs. 22 00:01:12,073 --> 00:01:15,243 Now she's promised to show me a side of Oaxacan cuisine 23 00:01:15,326 --> 00:01:18,037 that very few people ever get to experience. 24 00:01:26,129 --> 00:01:27,130 Gordon! 25 00:01:27,213 --> 00:01:30,341 Gabriela. Wow. This is beautiful. 26 00:01:30,424 --> 00:01:32,009 Welcome. 27 00:01:32,093 --> 00:01:35,096 GORDON Gabriella Camara is one of Mexico's most respected chefs. 28 00:01:35,972 --> 00:01:37,098 When she was 22, 29 00:01:37,181 --> 00:01:41,144 her passion for farm to table cuisine led her to open Mexico City 30 00:01:41,227 --> 00:01:42,728 favorite, Contramar. 31 00:01:43,229 --> 00:01:44,272 Two decades later, 32 00:01:44,355 --> 00:01:47,692 she continues to put her own twist to time honored traditions 33 00:01:47,775 --> 00:01:50,820 making her the star of modern Mexican cuisine. 34 00:01:51,404 --> 00:01:52,155 Good to see you, my darling. 35 00:01:52,238 --> 00:01:53,030 Oh. 36 00:01:53,114 --> 00:01:54,198 So good to see you. 37 00:01:54,282 --> 00:01:55,366 My first time in Oaxaca. 38 00:01:55,449 --> 00:01:58,786 Oaxaca is a very complex part of Mexico. 39 00:01:58,870 --> 00:02:00,746 In Mexico, everybody's very proud of Oaxaca. 40 00:02:00,830 --> 00:02:01,789 Are you from here? 41 00:02:01,914 --> 00:02:02,915 I'm not from Oaxaca. 42 00:02:02,999 --> 00:02:04,458 I grew up closer to Mexico City. 43 00:02:04,542 --> 00:02:05,501 Right. 44 00:02:05,626 --> 00:02:07,545 But Oaxaca is the place for food. 45 00:02:07,628 --> 00:02:09,422 Yes, everyone's talking about the mole. 46 00:02:09,505 --> 00:02:11,007 Yes. Which, you know, 47 00:02:11,090 --> 00:02:13,259 I've never had a chance to master but are they that good here? 48 00:02:13,342 --> 00:02:15,761 I mean Oaxaca is mole, mole is Oaxaca. 49 00:02:16,429 --> 00:02:18,222 GORDON Mole is a rich, 50 00:02:18,347 --> 00:02:20,391 multi-layered sauce made from chili peppers, 51 00:02:20,474 --> 00:02:22,560 fruits and multiple nuts and spices. 52 00:02:23,060 --> 00:02:24,520 It's very complex. 53 00:02:24,645 --> 00:02:26,189 It's very difficult to learn. 54 00:02:26,272 --> 00:02:29,358 I am very intrigued if you're gonna master mole in a week. 55 00:02:29,775 --> 00:02:31,652 We'll see. 56 00:02:31,736 --> 00:02:33,446 GORDON While mole can vary from kitchen to kitchen, 57 00:02:33,529 --> 00:02:35,364 many begin with chocolate. 58 00:02:35,823 --> 00:02:39,368 So Gabriela introduces me to Reina Mendoza, 59 00:02:39,452 --> 00:02:42,747 the queen of cocoa to teach me how to make it from scratch. 60 00:02:48,294 --> 00:02:49,545 Nice to meet you. 61 00:02:49,629 --> 00:02:50,129 Pleasure meeting you. 62 00:02:50,213 --> 00:02:51,339 This is called a comal. 63 00:02:51,422 --> 00:02:52,590 Comal. 64 00:02:52,673 --> 00:02:53,799 And we, in general, 65 00:02:53,883 --> 00:02:54,884 they use comals to make everything. 66 00:02:54,967 --> 00:02:56,135 To make tortillas, to 67 00:02:56,219 --> 00:02:57,845 roast different, you know, the chilies, the cocoa. 68 00:02:57,929 --> 00:02:59,889 Got you. More here? 69 00:03:00,139 --> 00:03:01,474 How much more, everything? 70 00:03:01,557 --> 00:03:02,767 You want us to put everything in there? 71 00:03:03,351 --> 00:03:04,769 This is a tradition. Yes. 72 00:03:04,852 --> 00:03:06,103 But it feels like a ritual. 73 00:03:06,187 --> 00:03:07,480 GABRIELA It's so much of a ritual. 74 00:03:07,563 --> 00:03:11,609 Cocoa is really the beginning of the festive mole preparation. 75 00:03:11,692 --> 00:03:12,568 Right. 76 00:03:12,652 --> 00:03:14,070 It's very important. 77 00:03:14,153 --> 00:03:16,072 It smells delicious. So good. 78 00:03:16,197 --> 00:03:20,409 One of the really wonderful things about mole is you 79 00:03:20,826 --> 00:03:22,328 there's corn, you use chili. 80 00:03:22,411 --> 00:03:24,830 Chilies are the other really fundamental thing for moles. 81 00:03:24,914 --> 00:03:25,831 Garlic. 82 00:03:25,915 --> 00:03:28,501 Garlic, of course. Garlic, onion, tomatoes. 83 00:03:28,584 --> 00:03:30,002 Uh huh. Different herbs. 84 00:03:30,086 --> 00:03:31,337 So chocolate's essential in a mole? 85 00:03:31,420 --> 00:03:34,006 We have moles without chocolate, but this is more festive. 86 00:03:34,632 --> 00:03:36,008 It's more fancy. 87 00:03:36,092 --> 00:03:36,801 Ready. 88 00:03:36,884 --> 00:03:38,678 With the skins of the cocoa beans removed, 89 00:03:39,178 --> 00:03:40,805 it's time to grind them using a 90 00:03:40,888 --> 00:03:44,475 50-year-old tool that's been passed down through Reina's family. 91 00:03:44,892 --> 00:03:47,311 She's mixing the cocoa, the cinnamon. 92 00:03:48,187 --> 00:03:50,648 Now I start to grind. 93 00:03:50,731 --> 00:03:51,816 Then she starts. 94 00:03:54,360 --> 00:03:56,279 All the ingredients should be in the center so they don't spread out. 95 00:03:56,362 --> 00:03:57,405 Right. 96 00:03:57,488 --> 00:03:58,531 Just that's part of the technique. 97 00:03:58,614 --> 00:04:00,032 Now we can let him do it. 98 00:04:00,116 --> 00:04:01,909 Or do you not have any confidence in him yet, Reina? 99 00:04:01,993 --> 00:04:03,953 She doesn't really trust you. 100 00:04:05,955 --> 00:04:06,872 I'm here to work. 101 00:04:06,956 --> 00:04:07,873 Oh my lord. 102 00:04:07,957 --> 00:04:09,500 I want to see this. I can't wait to see this. 103 00:04:09,583 --> 00:04:12,086 Mad. How does she? 104 00:04:12,545 --> 00:04:14,171 Yeah, trying to get a word in here is a nightmare. 105 00:04:14,255 --> 00:04:15,464 It was hard to get a word in edge ways, 106 00:04:15,548 --> 00:04:16,924 so that's not normal for me. 107 00:04:17,008 --> 00:04:20,261 But I sit, I listen, I learn, 108 00:04:20,344 --> 00:04:21,554 I'm getting up to speed. 109 00:04:22,305 --> 00:04:23,306 Good job. 110 00:04:23,389 --> 00:04:26,934 Everyone thinks that Mexican cuisine is a simple, 111 00:04:27,018 --> 00:04:28,853 sort of rustic cuisine and this is... 112 00:04:29,228 --> 00:04:32,148 Well this is why it's important for you to be in Oaxaca. 113 00:04:32,231 --> 00:04:33,190 Yeah. 114 00:04:33,274 --> 00:04:36,569 Because Oaxaca is so complex culturally, and then, 115 00:04:36,652 --> 00:04:39,780 and the food is as complex as the culture is. 116 00:04:39,864 --> 00:04:40,698 Yeah. 117 00:04:42,825 --> 00:04:44,493 She says you need to relax. 118 00:04:45,661 --> 00:04:48,873 Because, because when we cook... 119 00:04:48,956 --> 00:04:49,915 Yes. 120 00:04:49,999 --> 00:04:53,169 We are transmitting our mood into the food. 121 00:04:53,252 --> 00:04:55,046 Yes. Right. So slow down. 122 00:04:55,129 --> 00:04:56,088 Uh huh. 123 00:04:56,172 --> 00:04:58,007 Slow down and enjoy it she said. 124 00:04:58,090 --> 00:05:00,217 That's the first time in my career I've been told to slow down, 125 00:05:00,301 --> 00:05:04,638 and that's the opposite to how I work so I think I'm in for a tough week. 126 00:05:06,140 --> 00:05:08,225 That smells beautiful. 127 00:05:08,309 --> 00:05:09,393 Can we taste this now please? 128 00:05:09,477 --> 00:05:10,561 Can we try it now? 129 00:05:10,644 --> 00:05:11,604 We can try it now. 130 00:05:12,605 --> 00:05:14,523 So traditionally, in Oaxaca, chocolate. 131 00:05:14,607 --> 00:05:15,441 No! 132 00:05:16,817 --> 00:05:17,777 It's for drinking. 133 00:05:18,361 --> 00:05:19,862 But chocolate is prepared with water. 134 00:05:19,945 --> 00:05:20,821 Wow. 135 00:05:20,905 --> 00:05:25,701 That's just the start of the process that I need to go through to get a mole. 136 00:05:26,327 --> 00:05:27,328 Thank you. 137 00:05:27,745 --> 00:05:29,830 It smells festive, with the cinnamon. 138 00:05:32,124 --> 00:05:35,878 It tastes so rich, and it tastes like there's milk or cream in there but it's not, 139 00:05:35,961 --> 00:05:36,796 it's just water. 140 00:05:36,879 --> 00:05:38,631 That's down to the chocolate, right? 141 00:05:38,714 --> 00:05:40,466 Really good. 142 00:05:40,549 --> 00:05:42,051 Muches gracias. 143 00:05:43,719 --> 00:05:47,515 Chocolate is one of the very important ingredients and now you're gonna go off on 144 00:05:47,598 --> 00:05:49,683 adventures to learn about other ingredients. 145 00:05:49,767 --> 00:05:53,979 In a week, you're gonna come back and we're gonna cook and 146 00:05:54,063 --> 00:05:56,899 you're gonna prove to me that you can cook a Oaxacan meal. 147 00:05:57,566 --> 00:05:58,651 First stop, where are we going? 148 00:05:58,734 --> 00:06:00,403 Into the hills. Into the hills? 149 00:06:00,486 --> 00:06:01,821 It's going to be an adventure. 150 00:06:01,904 --> 00:06:02,863 Uh huh. 151 00:06:02,947 --> 00:06:04,365 Maybe you'll suffer a little bit, 152 00:06:04,448 --> 00:06:06,909 but you seem to enjoy suffering a little bit. 153 00:06:06,992 --> 00:06:08,244 You ready? 154 00:06:08,327 --> 00:06:10,204 I am. 155 00:06:14,166 --> 00:06:17,962 I've got only one week to learn about one of the world's most complex cuisines 156 00:06:18,170 --> 00:06:20,923 before I go head-to-head with Gabriela. 157 00:06:21,006 --> 00:06:24,552 Fortunately, she's arranged for some of her friends to help. 158 00:06:24,635 --> 00:06:27,805 Local guide, Carlos Goosman, is taking me to meet them. 159 00:06:30,433 --> 00:06:35,020 Now, Carlos, I'm here to meet a man called Omar 160 00:06:35,104 --> 00:06:38,190 to hopefully find some delicious ingredients. 161 00:06:38,274 --> 00:06:39,442 CARLOS Yeah, just keep it straight. 162 00:06:39,525 --> 00:06:40,943 GORDON I can't go anywhere else, can I? 163 00:06:41,026 --> 00:06:42,611 (bleep), sorry. 164 00:06:43,696 --> 00:06:45,197 You are kidding me! 165 00:06:45,406 --> 00:06:47,741 Come on, stop it. No. 166 00:06:47,825 --> 00:06:49,160 Be careful, be careful. 167 00:06:49,243 --> 00:06:50,536 Don't get that close, okay? 168 00:06:52,288 --> 00:06:53,831 Omar, Pepe! 169 00:06:53,914 --> 00:06:55,875 What's that, Gordon? Are you coming down? 170 00:06:55,958 --> 00:06:57,293 Where's the buffet? 171 00:06:57,376 --> 00:06:59,420 This way. Come on down. 172 00:06:59,795 --> 00:07:01,422 Surely there's a road down? 173 00:07:01,505 --> 00:07:03,007 50 miles that way. 174 00:07:03,090 --> 00:07:03,966 Seriously? 175 00:07:04,049 --> 00:07:06,343 Yeah. Come on, come on. Are you crazy? 176 00:07:07,011 --> 00:07:08,971 No, you have to rappel down, man. 177 00:07:11,515 --> 00:07:12,475 Let's go, Capitan. 178 00:07:12,558 --> 00:07:16,061 I came here determined to unlock the secret of mole. 179 00:07:16,812 --> 00:07:19,398 If I'd known the first step was to scale a cliff, 180 00:07:19,482 --> 00:07:21,233 I may have sent one of my sous chefs. 181 00:07:21,775 --> 00:07:23,027 Gordon is coming down. 182 00:07:23,110 --> 00:07:24,028 Watch out! 183 00:07:26,447 --> 00:07:27,907 Yes, like that man. 184 00:07:28,991 --> 00:07:30,409 One step by one. 185 00:07:31,243 --> 00:07:32,286 Okay, Omar? 186 00:07:32,369 --> 00:07:33,204 Yeah. 187 00:07:33,370 --> 00:07:36,749 Okay. Man, it's soft. It's crumbling like mad. 188 00:07:37,041 --> 00:07:38,250 Watch your foot, man. 189 00:07:38,334 --> 00:07:40,252 Just think about how great that food is gonna be. 190 00:07:40,336 --> 00:07:43,881 It's hard to get your feet in because it just, it slips away. 191 00:07:45,216 --> 00:07:46,884 Surely there's an easier way down? 192 00:07:47,176 --> 00:07:50,221 Just be careful over there because there's a beehive 193 00:07:50,304 --> 00:07:51,931 right on your left hand side. 194 00:07:53,140 --> 00:07:55,267 Who stuck a beehive on the side of this? 195 00:07:55,351 --> 00:07:56,644 Look at them. 196 00:07:57,019 --> 00:07:58,187 Don't bother them, please. 197 00:07:58,562 --> 00:08:00,105 Don't bother them! 198 00:08:01,148 --> 00:08:02,149 Be careful. 199 00:08:11,450 --> 00:08:12,535 OMAR There you go. 200 00:08:12,618 --> 00:08:15,829 Good job. Bloody hell. 201 00:08:16,413 --> 00:08:19,959 Some call Omar Alonzo, the unofficial mayor of Oaxaca. 202 00:08:20,209 --> 00:08:21,544 Man, good to see you guys. 203 00:08:21,627 --> 00:08:23,295 His friend, Pepe Karizoza, 204 00:08:23,379 --> 00:08:27,508 grew up on this land and has foraged it since he was a child. 205 00:08:28,300 --> 00:08:30,511 So these ingredients are somewhat unique, right? 206 00:08:30,594 --> 00:08:32,346 This is the only place where you can find them. 207 00:08:32,429 --> 00:08:33,430 Right. 208 00:08:33,514 --> 00:08:35,015 And it's very unique how you find them, 209 00:08:35,099 --> 00:08:36,267 and where you find them because it's not like 210 00:08:36,350 --> 00:08:37,893 they're laying around somewhere, you know? 211 00:08:37,977 --> 00:08:38,852 Got you. 212 00:08:38,936 --> 00:08:41,438 So are these mainstream ingredients, or is this a wild ingredient? 213 00:08:41,522 --> 00:08:43,941 This is a wild ingredient, and we are right here. 214 00:08:44,024 --> 00:08:45,234 What's the ax for? 215 00:08:45,317 --> 00:08:46,485 Chopping down the cactus, no. 216 00:08:46,569 --> 00:08:47,695 What about right there? 217 00:08:47,778 --> 00:08:50,281 What the hell! What, the tree trunk? 218 00:08:50,656 --> 00:08:52,324 You see that? 219 00:08:52,825 --> 00:08:54,034 Oh. Are you serious? 220 00:08:54,118 --> 00:08:55,828 Yeah. 221 00:08:55,911 --> 00:08:56,996 Inside here? 222 00:08:57,079 --> 00:08:58,497 It's like breaking up a piñata, you know? 223 00:08:58,581 --> 00:09:00,165 You break it and you see what's in it. 224 00:09:00,249 --> 00:09:01,166 There's ingredients in here. 225 00:09:01,250 --> 00:09:02,793 There's food in there, yeah. 226 00:09:02,876 --> 00:09:04,670 We just need to get it out. 227 00:09:06,630 --> 00:09:09,717 One, one. 228 00:09:10,884 --> 00:09:12,886 What the hell can be inside this log? 229 00:09:13,596 --> 00:09:15,723 Your prize when you're cooking against Gabriela. 230 00:09:16,473 --> 00:09:18,767 Pepe said this was like breaking a piñata. 231 00:09:18,851 --> 00:09:20,603 There you go. 232 00:09:20,686 --> 00:09:22,396 Uh, no. 233 00:09:23,022 --> 00:09:27,526 But I've never been to a birthday party and seen a blindfolded kid 234 00:09:27,776 --> 00:09:29,278 swinging an ax. 235 00:09:29,612 --> 00:09:31,322 Oh, you just killed our food I think. 236 00:09:31,405 --> 00:09:33,032 Pepe. 237 00:09:33,115 --> 00:09:34,283 Can you? 238 00:09:35,451 --> 00:09:36,660 Look at the bright side, 239 00:09:36,744 --> 00:09:38,495 we're gonna have plenty of firewood. 240 00:09:39,705 --> 00:09:42,124 Ah. Okay. 241 00:09:42,625 --> 00:09:45,252 Ah. What is that? A grub? 242 00:09:45,336 --> 00:09:47,796 That's a gusano yeah. There's another one. 243 00:09:50,549 --> 00:09:52,009 It's full of protein. 244 00:09:52,092 --> 00:09:54,428 Proteina. It's full of proteina. A bloody worm. 245 00:09:54,511 --> 00:09:58,098 If this is what's inside of a Oaxacan piñata. 246 00:09:58,182 --> 00:09:59,767 Whoa, it's biting me. 247 00:09:59,850 --> 00:10:03,103 GORDON Please don't invite me to your kid's next birthday party. 248 00:10:06,023 --> 00:10:07,900 Yes. 249 00:10:07,983 --> 00:10:10,152 Listen, I have a bad, bad, bad history of worms. 250 00:10:10,235 --> 00:10:11,695 We're not eating these things raw, are we? 251 00:10:11,779 --> 00:10:13,155 No we're not. We gotta cook 'em now. 252 00:10:13,238 --> 00:10:15,658 You'll see how delicious they're gonna turn out. 253 00:10:15,741 --> 00:10:18,160 GORDON Honestly, I don't think I've ever been so 254 00:10:18,243 --> 00:10:20,037 happy to eat cooked worms. 255 00:10:20,579 --> 00:10:21,789 This is it. 256 00:10:21,872 --> 00:10:22,665 This is it. 257 00:10:22,748 --> 00:10:24,041 No salt, no pepper, no... 258 00:10:24,124 --> 00:10:25,501 Nothing. Nothing. 259 00:10:25,584 --> 00:10:27,836 Okay, pick your worm and then cook it the way you want. 260 00:10:27,920 --> 00:10:28,712 GORDON Pick my worm. 261 00:10:28,796 --> 00:10:29,630 OMAR Over easy. 262 00:10:29,713 --> 00:10:31,548 GORDON So I'll go for this one here. Okay? 263 00:10:31,632 --> 00:10:33,384 Pepe, that's yours. 264 00:10:33,467 --> 00:10:35,302 Yeah, let's do it Pepe. 265 00:10:35,386 --> 00:10:36,679 GORDON So when would you eat this? 266 00:10:36,762 --> 00:10:38,305 In the winter when it gets cold. 267 00:10:38,389 --> 00:10:39,807 This will be the protein. 268 00:10:39,890 --> 00:10:41,266 People survive on these things in the winter? 269 00:10:41,350 --> 00:10:42,184 Yeah. 270 00:10:42,267 --> 00:10:44,687 Can you see that laid on top of a delicious mole negro? 271 00:10:44,770 --> 00:10:45,854 Oh, yes. 272 00:10:45,938 --> 00:10:47,523 Definitely. 273 00:10:47,606 --> 00:10:48,649 I'm not too sure. 274 00:10:48,732 --> 00:10:49,858 Well, this is what we want. 275 00:10:49,942 --> 00:10:50,776 The color. 276 00:10:50,859 --> 00:10:52,236 That texture, yeah, and the color. 277 00:10:52,319 --> 00:10:53,737 Ooh, they smell good already. 278 00:10:53,821 --> 00:10:55,072 Alright, go for it. 279 00:10:55,155 --> 00:10:57,199 You first because you're our guest. 280 00:10:57,282 --> 00:10:59,076 I'm hoping they taste better than they look. 281 00:10:59,159 --> 00:11:01,161 Come on, because they don't look very appetizing. 282 00:11:01,245 --> 00:11:03,622 Any last words you would like to say? 283 00:11:03,706 --> 00:11:05,874 So we just take a bite, crunch it. 284 00:11:05,958 --> 00:11:07,126 Chew on it. 285 00:11:07,209 --> 00:11:09,461 Yeah, okay. 286 00:11:19,096 --> 00:11:20,889 GORDON I'm in the hills outside Oaxaca, 287 00:11:20,973 --> 00:11:22,683 and my guides, Omar and Pepe, 288 00:11:22,766 --> 00:11:25,018 are introducing me to one of their favorite snacks. 289 00:11:25,811 --> 00:11:28,814 Okay. I can't say I share their enthusiasm. 290 00:11:37,448 --> 00:11:39,783 It's very paste-y, it's very mealy, it's... 291 00:11:40,409 --> 00:11:41,910 Did it taste like butter to you? 292 00:11:41,994 --> 00:11:45,539 Butter? No, it tasted like sawdust, gone warm, creamed up and. 293 00:11:45,622 --> 00:11:46,540 Pepe. 294 00:11:46,874 --> 00:11:48,083 Cheers. 295 00:11:51,462 --> 00:11:53,297 Wow, they're really good. 296 00:11:53,380 --> 00:11:55,215 Not for me. 297 00:11:55,299 --> 00:11:56,717 I feel kind of bad that you didn't like them, 298 00:11:56,800 --> 00:11:58,594 and I'm gonna give it a second try if you're 299 00:11:58,677 --> 00:11:59,595 up for it. 300 00:11:59,678 --> 00:12:02,139 Something also very, very unique and interesting. 301 00:12:02,848 --> 00:12:03,932 Let's go. 302 00:12:04,016 --> 00:12:06,810 It can't be difficult on the back of that liquid worm. 303 00:12:08,937 --> 00:12:12,107 If I'm going to compete on Gabriela's manor, 304 00:12:12,191 --> 00:12:13,734 even though they're not my cup of tea, 305 00:12:13,817 --> 00:12:16,195 I've got to think of a way of using those worms. 306 00:12:16,653 --> 00:12:17,946 OMAR For sure it's going to be sweeter. 307 00:12:18,030 --> 00:12:19,406 Sweeter? Unique also. 308 00:12:19,490 --> 00:12:20,991 Right. What are we looking for? 309 00:12:21,074 --> 00:12:22,409 We're looking for honey ants. 310 00:12:22,493 --> 00:12:23,494 Honey ants? 311 00:12:23,577 --> 00:12:25,662 Yes. Here? Yeah. 312 00:12:25,746 --> 00:12:28,248 GORDON Omar tells me that these ants come out at night 313 00:12:28,332 --> 00:12:31,543 and collect nectar from the plants and trees around 314 00:12:31,627 --> 00:12:33,879 them to produce their own kind of honey. 315 00:12:33,962 --> 00:12:35,756 That's the food for the rest of the colony. 316 00:12:35,839 --> 00:12:36,882 But how do you get the honey from it? 317 00:12:36,965 --> 00:12:39,426 Oh, you just put it in your mouth and as you put in mouth, 318 00:12:39,510 --> 00:12:40,511 they're gonna pop. 319 00:12:40,594 --> 00:12:41,804 Bloody hell. 320 00:12:41,887 --> 00:12:43,680 The cool thing is that the ant doesn't die, 321 00:12:43,764 --> 00:12:44,932 so you just, like, pop it, 322 00:12:45,015 --> 00:12:47,476 drink the honey and then you just put the ant back into the hole. 323 00:12:47,559 --> 00:12:48,602 Really? 324 00:12:48,685 --> 00:12:50,646 Yeah. Oh, there's some ants. So that's a good sign. 325 00:12:50,729 --> 00:12:52,272 Okay. Go for it. 326 00:12:52,356 --> 00:12:53,565 Just lay down on the floor, Gordon. 327 00:12:53,649 --> 00:12:54,650 Okay. 328 00:12:55,317 --> 00:12:56,527 Oh my God, look how many we've found. 329 00:12:56,610 --> 00:12:57,653 Look, they're already leaving. 330 00:12:58,445 --> 00:12:59,279 That's all honey? 331 00:12:59,363 --> 00:13:00,405 Yeah. 332 00:13:00,489 --> 00:13:02,199 It looks like a ball. Yeah, it's their belly. 333 00:13:02,282 --> 00:13:03,492 Really? Yes. 334 00:13:03,575 --> 00:13:05,202 And then more hanging down here? 335 00:13:05,661 --> 00:13:06,745 They're hanging right there. 336 00:13:07,454 --> 00:13:09,039 In a hole at the top. 337 00:13:09,122 --> 00:13:11,083 Oh my God, they're all there. 338 00:13:11,166 --> 00:13:14,002 There's a hole full of sacks. 339 00:13:14,086 --> 00:13:14,962 How beautiful are they? 340 00:13:15,045 --> 00:13:16,672 Wow. Wow, that's plenty. 341 00:13:16,755 --> 00:13:18,257 GORDON One, two, three, four, five. 342 00:13:18,340 --> 00:13:19,424 They're all different sizes too. 343 00:13:19,508 --> 00:13:22,094 GORDON They're beautiful. Why aren't they biting? 344 00:13:22,427 --> 00:13:24,346 OMAR 'Cause they're Oaxacans, they're friendly. 345 00:13:24,429 --> 00:13:27,099 GORDON The actual sack is connected to the body. 346 00:13:27,182 --> 00:13:28,016 Uh huh. 347 00:13:28,100 --> 00:13:29,810 Man, they're like little balloons, aren't they? 348 00:13:29,893 --> 00:13:31,228 Literally amber, no? 349 00:13:31,311 --> 00:13:33,355 So just bite the belly. 350 00:13:33,438 --> 00:13:34,314 Uh huh. 351 00:13:34,398 --> 00:13:35,566 Just literally suck on its sack? 352 00:13:35,649 --> 00:13:37,568 Yeah. 353 00:13:50,330 --> 00:13:51,748 That's delicious. 354 00:13:51,832 --> 00:13:52,708 Yes. 355 00:13:52,791 --> 00:13:56,628 It tastes like sort of sweet honey stroke cider, vinegar. 356 00:13:56,712 --> 00:13:59,131 I want a main course, this one's my appetizer. 357 00:14:01,174 --> 00:14:03,510 Woo-hoo. You just go for it. 358 00:14:07,264 --> 00:14:08,432 It's pretty unique, isn't it? 359 00:14:08,515 --> 00:14:10,642 Yes. 360 00:14:14,354 --> 00:14:15,898 And he's still alive. 361 00:14:16,315 --> 00:14:17,274 Look. 362 00:14:17,357 --> 00:14:18,984 It's sweet, so how come it's so sweet? 363 00:14:19,067 --> 00:14:20,986 Because of what they collect at night, 364 00:14:21,069 --> 00:14:23,113 all of the flowers and the nectar from the different 365 00:14:23,196 --> 00:14:24,114 plants around them. 366 00:14:24,197 --> 00:14:25,574 GORDON And would you cook with them or just? 367 00:14:25,657 --> 00:14:28,327 I think it will be really hard for you to collect a lot of them. 368 00:14:28,410 --> 00:14:29,411 GORDON Yeah. 369 00:14:29,494 --> 00:14:34,875 The ants were delicious but I can't transport them because you suck that belly 370 00:14:34,958 --> 00:14:36,084 off the ant. 371 00:14:36,168 --> 00:14:40,005 That's a little treasure, a little nugget of magic that Oaxaca has as a secret 372 00:14:40,088 --> 00:14:41,423 ingredient that I can't take. 373 00:14:41,506 --> 00:14:42,925 That was delicious. 374 00:14:43,008 --> 00:14:44,259 I'm glad that you like it, 375 00:14:44,343 --> 00:14:45,385 but we're not quite done yet. 376 00:14:45,469 --> 00:14:46,678 We have another surprise for you. 377 00:14:46,762 --> 00:14:48,388 One more. One more. 378 00:14:48,472 --> 00:14:49,598 As tasty as that? 379 00:14:49,681 --> 00:14:51,141 Yes. Yes. 380 00:14:51,224 --> 00:14:52,517 Aha, that was way better than the worms by the way. 381 00:14:52,601 --> 00:14:54,686 Yeah? You see that right there? 382 00:14:55,354 --> 00:14:58,899 That's a tree. Look deeper. What is that? 383 00:15:00,317 --> 00:15:01,568 It's a wasp hive. 384 00:15:01,652 --> 00:15:03,195 Stop it. 385 00:15:03,278 --> 00:15:05,364 Why are we? Why are we collecting wasps? 386 00:15:06,323 --> 00:15:08,492 There's larvae but also honey in it. 387 00:15:08,575 --> 00:15:09,701 Wasps don't produce honey. 388 00:15:09,785 --> 00:15:11,828 They do. You'll be surprised. 389 00:15:11,912 --> 00:15:13,664 Pepe, is he serious? Si. 390 00:15:13,747 --> 00:15:15,666 You ready? But. 391 00:15:16,708 --> 00:15:18,210 Stop it. 392 00:15:18,293 --> 00:15:19,878 You got to put that on first. 393 00:15:19,962 --> 00:15:21,129 Will they get angry? 394 00:15:21,213 --> 00:15:23,423 Let's say they wouldn't enjoy our company. 395 00:15:23,507 --> 00:15:26,593 GORDON Putting on a protective suit is never a good sign. 396 00:15:26,677 --> 00:15:31,014 Apparently, gathering the larva requires a lot of courage and a touch of crazy. 397 00:15:32,975 --> 00:15:34,977 You see it? Got it, yeah. Wow. Alright. 398 00:15:35,060 --> 00:15:36,937 GORDON The plan is to tie a rope to the tree and 399 00:15:37,020 --> 00:15:39,398 shake it until all the wasps have left the nest. 400 00:15:40,148 --> 00:15:41,942 How many wasps are in there roughly? 401 00:15:44,236 --> 00:15:46,279 5,000. 5,000 wasps? Yes. 402 00:15:46,363 --> 00:15:47,739 So right now they're all sleeping? 403 00:15:47,823 --> 00:15:50,701 OMAR Yes, they're cold because of the weather change. 404 00:15:54,538 --> 00:15:56,289 Wait, wait. Wait, wait. Pepe, for 405 00:15:56,707 --> 00:15:57,833 Pepe wait! 406 00:15:58,250 --> 00:16:00,627 Don't shake it yet. Wait. 407 00:16:00,711 --> 00:16:02,587 Thousands of wasps inside that little nest. 408 00:16:02,671 --> 00:16:05,841 You don't wanna piss off a hive anytime. 409 00:16:05,924 --> 00:16:06,967 They've started coming out. 410 00:16:07,050 --> 00:16:08,218 Oh, they're coming out. They're coming. 411 00:16:08,301 --> 00:16:09,428 They're gonna start to come out. 412 00:16:09,511 --> 00:16:10,679 Watch out. Pepe, Pepe, Pepe. 413 00:16:10,762 --> 00:16:11,972 Pepe, Pepe. 414 00:16:13,515 --> 00:16:15,100 Are we ready? 415 00:16:15,183 --> 00:16:17,686 Yeah, Pepe, this is his back garden so, you know, 416 00:16:17,769 --> 00:16:19,771 he was right up there tying the sort of lasso, 417 00:16:19,855 --> 00:16:21,023 and then we were tugging and pulling and 418 00:16:21,106 --> 00:16:22,315 all of a sudden they started coming out. 419 00:16:22,691 --> 00:16:24,693 Isn't this a bit crazy for ingredients? 420 00:16:25,902 --> 00:16:26,862 Gently, gently. 421 00:16:27,362 --> 00:16:29,406 Okay, stop, stop. 422 00:16:30,657 --> 00:16:32,409 Check if the queen already left. 423 00:16:32,492 --> 00:16:33,243 This is crazy. 424 00:16:33,326 --> 00:16:34,828 Not yet. Wait for me. 425 00:16:34,911 --> 00:16:35,746 Are they leaving? 426 00:16:35,829 --> 00:16:36,955 Yes, hold on. 427 00:16:37,831 --> 00:16:40,751 What's he doing? He's shaking it. What the 428 00:16:41,543 --> 00:16:43,962 Can you see any wasps leaving? 429 00:16:44,046 --> 00:16:44,963 Yeah, there's a lot of them. 430 00:16:46,173 --> 00:16:47,382 GORDON He's gonna... 431 00:16:48,050 --> 00:16:49,009 He's getting the machete. 432 00:16:49,509 --> 00:16:51,803 A machete? He's gonna fight them. (bleep)! 433 00:16:59,227 --> 00:17:00,812 GORDON I'm in the hills of Oaxaca, 434 00:17:00,896 --> 00:17:03,690 attempting to harvest wasp larvae for my final cook. 435 00:17:04,149 --> 00:17:05,609 He's going to... 436 00:17:06,276 --> 00:17:07,235 He's getting the machete. 437 00:17:07,903 --> 00:17:08,820 A machete? 438 00:17:08,904 --> 00:17:09,946 He's going to fight them. 439 00:17:11,323 --> 00:17:15,368 But the two guys I'm with seem hellbent on making sure I don't get there. 440 00:17:17,913 --> 00:17:19,790 Five thousand wasps, isn't tat a dangerous thing to do down there? 441 00:17:22,667 --> 00:17:23,960 I believe its ready. 442 00:17:25,003 --> 00:17:27,839 Ooh, he got it. Have they all gone? All gone. Looks like it. 443 00:17:28,924 --> 00:17:30,759 This is as soft as paper. 444 00:17:30,842 --> 00:17:32,803 Layer by layer, you have to break it up. 445 00:17:34,137 --> 00:17:35,263 Oh, that's honey. 446 00:17:35,347 --> 00:17:36,640 Look, you see it? 447 00:17:36,723 --> 00:17:37,974 GORDON This bit here's the honeycomb? 448 00:17:38,058 --> 00:17:41,144 OMAR Yes. Wanna get it off the branch? 449 00:17:42,479 --> 00:17:45,440 This is going to be your secret weapon in the cookout at the end. 450 00:17:46,316 --> 00:17:47,734 There's the honey there, look. 451 00:17:47,818 --> 00:17:49,194 Oh, it looks good. 452 00:17:49,277 --> 00:17:50,570 Shall we? Shall we try it? 453 00:17:50,654 --> 00:17:53,365 So I had no idea that wasps produce honey. 454 00:17:53,448 --> 00:17:54,616 Si, si. 455 00:17:54,699 --> 00:17:56,368 You have to eat the whole thing. 456 00:17:56,952 --> 00:17:58,495 Cheers, guys. 457 00:17:58,578 --> 00:18:02,332 Wow. Hm. That is so delicious. 458 00:18:03,792 --> 00:18:05,252 That is so sweet. 459 00:18:05,335 --> 00:18:09,548 Cracking this like paper mache, skull open and you've got these incredible little 460 00:18:09,631 --> 00:18:12,634 compartments that are laced with the most amazing honey. 461 00:18:13,135 --> 00:18:15,846 Not as sweet as bee honey, but so delicious. 462 00:18:16,555 --> 00:18:17,389 Oh my God. 463 00:18:17,472 --> 00:18:18,515 The honey's great, 464 00:18:18,598 --> 00:18:21,101 but the main ingredient is the larva that you're gonna find in there. 465 00:18:21,184 --> 00:18:22,310 Oh my God, look at that. 466 00:18:22,811 --> 00:18:23,937 Ah. 467 00:18:25,438 --> 00:18:26,565 And here are the larvae. 468 00:18:26,648 --> 00:18:27,399 That's the larvae there. 469 00:18:27,482 --> 00:18:27,816 Here. 470 00:18:28,859 --> 00:18:31,236 So that's them. So they're wasp eggs. 471 00:18:31,319 --> 00:18:32,195 Uh huh. 472 00:18:32,279 --> 00:18:33,697 And so what would you do with the larvae? 473 00:18:33,780 --> 00:18:36,575 OMAR So you cook them and then you make sauce with it. 474 00:18:37,284 --> 00:18:38,285 GORDON Wow. 475 00:18:38,368 --> 00:18:39,703 There you go. And so what's in here? 476 00:18:39,786 --> 00:18:41,037 You've got larvae, what else is in there? 477 00:18:41,121 --> 00:18:42,998 Garlic, onion, chili, water, salt. 478 00:18:43,081 --> 00:18:44,457 Wow. 479 00:18:44,541 --> 00:18:46,459 Hm. 480 00:18:47,252 --> 00:18:49,212 Wow. That is beautiful. 481 00:18:49,296 --> 00:18:51,548 It's definitely given me some great ideas ahead of the final cook. 482 00:18:51,673 --> 00:18:53,300 He already has a lot of ideas for cooking. 483 00:18:53,383 --> 00:18:56,678 For me, it's interesting to see what Oaxaca has to offer and these 484 00:18:56,761 --> 00:18:58,722 ingredients are second to none. 485 00:18:59,139 --> 00:19:00,974 Yeah, we have it all. Delicious. Good job. 486 00:19:01,057 --> 00:19:02,350 Ah. Seriously, thank you. 487 00:19:03,018 --> 00:19:03,602 Perfect. 488 00:19:05,395 --> 00:19:06,229 Hm. 489 00:19:06,313 --> 00:19:10,442 I'm starting to get up to speed with the Oaxacan DNA now. 490 00:19:10,859 --> 00:19:11,902 There's more than just chocolate. 491 00:19:11,985 --> 00:19:14,821 This has got incredible layers that are in abundance. 492 00:19:22,537 --> 00:19:24,706 GORDON With only a few days left until the final cook, 493 00:19:24,789 --> 00:19:27,959 I need to go big or go home if I'm gonna have any chance 494 00:19:28,043 --> 00:19:29,711 of beating Gabriela. 495 00:19:30,420 --> 00:19:34,299 And that means I need to get my hands on a world class mole. 496 00:19:35,342 --> 00:19:40,305 So I've asked Oaxacan foodie, Nicky, to introduce me to a local legend. 497 00:19:41,181 --> 00:19:43,975 Now, Nicky, you said you were going to take me to a guy 498 00:19:44,059 --> 00:19:46,061 that produces the best mole in Oaxaca. 499 00:19:46,561 --> 00:19:49,814 Yes. So he is right over here, Jorge. 500 00:19:49,898 --> 00:19:52,108 They call him El Mole because his mole is that good. 501 00:19:52,192 --> 00:19:53,944 Seriously? Yes. What, in here? 502 00:19:54,027 --> 00:19:55,445 Yeah, it's right here. You see the sign? 503 00:19:55,528 --> 00:19:56,780 Really? 504 00:19:56,863 --> 00:19:58,323 Alfonsina. I can't wait. 505 00:19:58,406 --> 00:20:00,700 Alfonsina. This place looks beautiful. 506 00:20:00,784 --> 00:20:02,869 There's Jorge. Ah. Jorge. 507 00:20:03,620 --> 00:20:06,289 Hey. Good morning. Good morning. 508 00:20:06,373 --> 00:20:08,541 You good? Nice to meet you. 509 00:20:08,625 --> 00:20:10,252 Pleased to meet you. Absolute pleasure. Yeah. 510 00:20:10,335 --> 00:20:14,005 So this is the. This is a family recipe. 511 00:20:14,089 --> 00:20:16,132 A family recipe. All upstairs, right? 512 00:20:16,216 --> 00:20:17,592 Big secret. 513 00:20:19,177 --> 00:20:20,929 Now it's not a secret. 514 00:20:21,388 --> 00:20:23,056 No. Just between you and I. 515 00:20:23,139 --> 00:20:26,101 Okay, I'll keep it a secret. I promise. Okay. 516 00:20:27,727 --> 00:20:28,687 GORDON The first step, 517 00:20:28,770 --> 00:20:31,815 Jorge hands me blistered tomatoes and tomatillos. 518 00:20:33,149 --> 00:20:34,734 Si. 519 00:20:34,818 --> 00:20:37,487 Next, while I clean and remove the seeds from the chilies. 520 00:20:38,280 --> 00:20:41,491 Everything I'm toasting here will always be on low heat. 521 00:20:41,574 --> 00:20:44,703 GORDON Jorge toasts different nuts and spices on the comal. 522 00:20:44,786 --> 00:20:48,707 I got up to speed with making chocolate, and what else is going into this? 523 00:20:49,499 --> 00:20:51,835 Thyme, oregano. 524 00:20:51,918 --> 00:20:52,919 Yeah. 525 00:20:53,003 --> 00:20:57,590 NICKY Sesame seeds, raisins, garlic, almonds and cinnamon. 526 00:20:58,133 --> 00:21:00,010 And then the onions are going to roast onto the coals? 527 00:21:00,093 --> 00:21:01,177 Exactly. 528 00:21:01,261 --> 00:21:02,762 There's nothing measured out. 529 00:21:02,846 --> 00:21:04,556 Jorge is just cooking with the eyes. 530 00:21:04,639 --> 00:21:05,724 Uh huh. 531 00:21:05,807 --> 00:21:06,891 Is that just confidence? 532 00:21:06,975 --> 00:21:08,518 I think it's just practice. 533 00:21:08,601 --> 00:21:09,811 A lot of practice. 534 00:21:09,894 --> 00:21:12,397 Cooking with your heart is going to give a lot of flavor. 535 00:21:12,480 --> 00:21:13,565 Yes. 536 00:21:14,858 --> 00:21:16,484 So that's the chiles that you just cleaned, 537 00:21:16,568 --> 00:21:17,902 so now you can mix everything together. 538 00:21:17,986 --> 00:21:18,903 Mix it all up? 539 00:21:18,987 --> 00:21:20,864 Yeah. 540 00:21:20,947 --> 00:21:23,491 One of the best spatulas I've ever had in my life and, clearly, 541 00:21:23,575 --> 00:21:25,702 one of the cheapest. 542 00:21:27,203 --> 00:21:30,373 GORDON With the almost dizzying variety of spices and nuts, we add, 543 00:21:30,457 --> 00:21:31,791 of all things... 544 00:21:31,875 --> 00:21:33,418 That is hot. 545 00:21:33,793 --> 00:21:35,628 GORDON Roasted plantain. 546 00:21:35,712 --> 00:21:38,715 I mean I just love the smell of this. 547 00:21:39,049 --> 00:21:40,008 That smells incredible. 548 00:21:40,091 --> 00:21:41,217 All in with the plantain, right? 549 00:21:41,301 --> 00:21:42,344 Exactly. 550 00:21:42,427 --> 00:21:43,595 Tell you what, 551 00:21:43,678 --> 00:21:45,347 I'm going to look at cardboard in a completely different way now. 552 00:21:45,430 --> 00:21:47,140 You know that. Honestly. 553 00:21:47,223 --> 00:21:48,516 Once the tomatoes have cooked, 554 00:21:48,600 --> 00:21:50,393 they're added to the toasted and roasted ingredients. 555 00:21:50,894 --> 00:21:52,604 It's so beautiful. 556 00:21:52,687 --> 00:21:53,730 It smells smoky. 557 00:21:54,439 --> 00:21:56,900 The seeds that you already cleaned from the chiles... 558 00:21:56,983 --> 00:21:58,193 ...now you're gonna put them in there. 559 00:21:59,235 --> 00:22:00,195 The seeds on at the beginning. 560 00:22:00,278 --> 00:22:01,029 Yeah. 561 00:22:01,112 --> 00:22:02,947 GORDON Taking the seeds from the clean chili pods, 562 00:22:03,031 --> 00:22:05,367 Jorge has me light them on fire. 563 00:22:08,036 --> 00:22:09,662 NICKY For flavor. 564 00:22:09,746 --> 00:22:12,957 GORDON Perhaps the first time I've ever intentionally burnt my food. 565 00:22:14,167 --> 00:22:15,126 So that smells good. 566 00:22:15,210 --> 00:22:16,252 It smells really good. 567 00:22:16,336 --> 00:22:17,921 So this is where the hard work really begins. 568 00:22:18,004 --> 00:22:19,255 Hold on a minute. Si 569 00:22:19,339 --> 00:22:21,257 Jorge has been cooking mole every day since he was 14. 570 00:22:21,341 --> 00:22:23,676 Not a day in a culinary school, 571 00:22:23,760 --> 00:22:28,306 and just that level of knowledge he was is extraordinary. 572 00:22:30,308 --> 00:22:31,643 It smells delicious, 573 00:22:31,726 --> 00:22:34,437 but it does look like something inside of a diaper. 574 00:22:35,855 --> 00:22:37,065 Doesn't it? 575 00:22:42,862 --> 00:22:45,615 Now that you've learned how to make a proper mole, 576 00:22:45,698 --> 00:22:47,742 you have to learn how to make proper tortillas. 577 00:22:47,826 --> 00:22:50,203 Excellent. Yeah, you ready? Gracias. Man. 578 00:22:52,288 --> 00:22:54,624 While Jorge finishes the grinding and cooking of the mole, 579 00:22:54,707 --> 00:22:57,252 he sends me off to meet his mother, Elvia. Ola. 580 00:22:58,878 --> 00:23:00,380 How are you? 581 00:23:00,880 --> 00:23:03,425 I'd like to introduce Gordon. 582 00:23:04,050 --> 00:23:06,094 She'll be showing me how she makes her soft tortillas. 583 00:23:09,180 --> 00:23:10,598 Si. Ah. 584 00:23:11,724 --> 00:23:13,143 Easy. Look. 585 00:23:13,893 --> 00:23:14,811 NICKY So now look. 586 00:23:14,894 --> 00:23:16,771 Right. 587 00:23:16,855 --> 00:23:18,940 And just a gentle press there, yeah? 588 00:23:19,524 --> 00:23:21,067 Yeah. 589 00:23:24,028 --> 00:23:26,364 Ah 590 00:23:26,448 --> 00:23:27,365 No, no, no. 591 00:23:27,449 --> 00:23:28,783 Dammit. What happened there? 592 00:23:28,867 --> 00:23:30,076 That's not right. 593 00:23:30,160 --> 00:23:31,703 Just with one hand. 594 00:23:31,786 --> 00:23:33,872 You can't use both of your hands to put down. 595 00:23:33,955 --> 00:23:34,831 One hand? 596 00:23:34,914 --> 00:23:36,124 Yeah. 597 00:23:36,207 --> 00:23:37,625 Okay. 598 00:23:37,709 --> 00:23:39,043 Apparently, two hands aren't always better than one. 599 00:23:39,127 --> 00:23:43,715 Leave it to the Oaxacans and their complicated cuisine to make a Michelin-starred chef 600 00:23:43,798 --> 00:23:45,717 feel like a total donkey. 601 00:23:47,135 --> 00:23:48,511 Oh, bollocks. Okay. 602 00:23:49,053 --> 00:23:50,221 Relax, relax. 603 00:23:51,014 --> 00:23:52,724 Tranquilo, tranquilo. 604 00:23:54,225 --> 00:23:56,227 I've got it. I've got it. Watch. 605 00:23:56,311 --> 00:23:57,437 NICKY Okay, okay. 606 00:23:59,022 --> 00:24:01,107 Like that, it works better like that. 607 00:24:01,608 --> 00:24:03,067 Si. Okay. Getting there. 608 00:24:03,151 --> 00:24:04,027 Okay. 609 00:24:04,110 --> 00:24:05,320 Slowly. We're getting there. 610 00:24:05,403 --> 00:24:06,613 It takes a few tortillas, 611 00:24:06,696 --> 00:24:08,907 but I finally start to get the hang of it. 612 00:24:09,699 --> 00:24:11,034 Si. Okay. 613 00:24:13,620 --> 00:24:14,996 This is your last test. 614 00:24:16,581 --> 00:24:17,540 Ready. There it goes. 615 00:24:18,249 --> 00:24:19,334 What's she saying? Get out? 616 00:24:19,417 --> 00:24:20,376 No. 617 00:24:21,753 --> 00:24:23,087 NICKY No, she says, you know, 618 00:24:23,171 --> 00:24:23,963 you're learning, it's going okay. 619 00:24:24,047 --> 00:24:25,215 Okay. 620 00:24:25,298 --> 00:24:27,133 I finally got Elvia's stamp of approval, 621 00:24:27,217 --> 00:24:30,094 but something tells me she's not offering me a job. 622 00:24:30,678 --> 00:24:31,971 You are an amazing artist, 623 00:24:32,055 --> 00:24:33,473 I mean, clearly, 624 00:24:33,556 --> 00:24:35,016 it runs in the family, right? 625 00:24:35,099 --> 00:24:36,267 NICKY Absolutely. 626 00:24:36,351 --> 00:24:37,352 Is the mole ready? 627 00:24:37,435 --> 00:24:38,394 No... 628 00:24:41,064 --> 00:24:43,024 Apparently there's one other thing that she wants to show us. 629 00:24:43,107 --> 00:24:45,026 After you, please. 630 00:24:45,360 --> 00:24:50,240 Making mole can be an all-day process and, instead of me hovering around, 631 00:24:51,366 --> 00:24:53,952 waiting for a taste, Elvia has found a way to keep me busy. 632 00:24:54,035 --> 00:24:55,161 Ola. 633 00:24:55,245 --> 00:24:56,454 Ola. 634 00:24:56,538 --> 00:24:58,915 I'd like you to meet my sister. 635 00:24:58,998 --> 00:24:59,999 Pleasure meeting you. 636 00:25:05,129 --> 00:25:06,631 This is a traditional healing practice. 637 00:25:06,714 --> 00:25:08,049 Oh, you want to heal my body? 638 00:25:08,132 --> 00:25:09,092 Yeah. That's right. 639 00:25:09,175 --> 00:25:11,302 Where? This is. Stop it. 640 00:25:11,386 --> 00:25:13,805 NICKY You're going to get into this little oven right here. 641 00:25:13,888 --> 00:25:15,682 This is a, well it's like a steam room. 642 00:25:15,765 --> 00:25:18,226 Yes. On the floor. Uh huh. 643 00:25:18,309 --> 00:25:20,895 GORDON Jorge's aunt, Ilya, will be showing me a Temescal. 644 00:25:21,771 --> 00:25:23,648 So you're going to have to take your clothes off. 645 00:25:23,731 --> 00:25:26,276 Oh, stop it. It's the first step. 646 00:25:26,359 --> 00:25:27,944 Momma, I love you dearly. 647 00:25:28,027 --> 00:25:29,028 You want me... 648 00:25:29,112 --> 00:25:29,904 Yeah. 649 00:25:29,988 --> 00:25:31,155 Stark naked in the neighborhood. 650 00:25:31,239 --> 00:25:32,115 Come on! 651 00:25:32,198 --> 00:25:33,324 All of your clothes. 652 00:25:33,408 --> 00:25:34,617 I wouldn't do that to the ladies. 653 00:25:34,701 --> 00:25:36,703 She has a blanket. Oh, in a blanket. 654 00:25:36,786 --> 00:25:38,037 You know, you can cover yourself with a blanket. 655 00:25:38,121 --> 00:25:40,248 Thank you. Okay. Close your eyes, Mama. 656 00:25:44,460 --> 00:25:47,797 Mad. Okay. Get the blanket, girl, please. 657 00:25:48,381 --> 00:25:50,341 Just in case the babies are peeping. 658 00:25:50,425 --> 00:25:52,969 I just want some mole. 659 00:25:54,262 --> 00:25:57,015 Ilya begins rubbing me with a herb mix to open my pores, 660 00:25:58,349 --> 00:25:59,976 or maybe she's seasoning me, 661 00:26:00,059 --> 00:26:02,353 at this point it's too early to tell. 662 00:26:02,979 --> 00:26:04,856 Ooh, not too far down there. Not too far down there. 663 00:26:04,939 --> 00:26:06,024 NICKY Is it burning a bit? 664 00:26:06,107 --> 00:26:09,152 It is in my crack, yes. 665 00:26:09,235 --> 00:26:10,778 So she's going to go in first. 666 00:26:10,862 --> 00:26:13,531 Okay, coming in. 667 00:26:14,657 --> 00:26:16,242 The things I do for food. 668 00:26:21,456 --> 00:26:22,832 The things I do for food. 669 00:26:23,499 --> 00:26:26,252 I'm in Oaxaca, and my journey to tasting a delicious mole. 670 00:26:26,336 --> 00:26:27,503 I've got this. 671 00:26:27,587 --> 00:26:30,423 GORDON Has taken a detour to a full body cleanse 672 00:26:30,506 --> 00:26:32,759 in a tiny sweat lodge. 673 00:26:33,217 --> 00:26:34,719 Now it's very steamy in here. 674 00:26:34,802 --> 00:26:38,139 She's laid down next to me now. 675 00:26:38,222 --> 00:26:39,515 Oh. 676 00:26:39,599 --> 00:26:40,892 She's holding my hand in the air where 677 00:26:40,975 --> 00:26:42,185 the hot steam is. 678 00:26:42,268 --> 00:26:44,228 I, ooh. 679 00:26:44,312 --> 00:26:45,938 Woo! 680 00:26:46,022 --> 00:26:47,732 Ooh, there we go. 681 00:26:49,192 --> 00:26:51,527 Okay, Gordon. You're ready. 682 00:26:51,611 --> 00:26:54,822 Gracias. 683 00:26:56,157 --> 00:26:59,577 I came for an amazing understanding how to make a mole, 684 00:26:59,786 --> 00:27:03,331 I had no idea I'd be getting naked in somebody's garden. 685 00:27:03,831 --> 00:27:05,249 Please may I have some mole now? 686 00:27:05,333 --> 00:27:06,668 Of course. 687 00:27:06,751 --> 00:27:07,877 But I do have the magic. 688 00:27:07,960 --> 00:27:09,462 I feel cleansed. 689 00:27:11,506 --> 00:27:12,423 How are you? 690 00:27:12,882 --> 00:27:14,050 This is how we serve it here. 691 00:27:14,717 --> 00:27:17,220 Oh my Lord, thank you. That looks beautiful. 692 00:27:17,637 --> 00:27:21,182 Uh huh. Oh my God. 693 00:27:21,599 --> 00:27:23,434 Mmm. That is delicious. Si. 694 00:27:23,518 --> 00:27:25,061 Very delicious. 695 00:27:25,144 --> 00:27:28,189 It's rich, charcoal, spicy. 696 00:27:30,441 --> 00:27:31,901 So what you're trying here is Oaxaca. 697 00:27:31,984 --> 00:27:35,154 Wow. So rich. Really good indeed. 698 00:27:35,238 --> 00:27:36,823 May I take a jar for the final cook because 699 00:27:36,906 --> 00:27:38,783 there's no way I can make that in one day. 700 00:27:39,409 --> 00:27:40,743 Of course. 701 00:27:41,285 --> 00:27:43,413 Please. That is magic in a jar. 702 00:27:44,122 --> 00:27:47,792 Mole is the essence of Oaxacan cuisine, 703 00:27:47,875 --> 00:27:51,587 but that stuff doesn't take two, three hours to make. 704 00:27:51,671 --> 00:27:53,256 That takes sometimes days, 705 00:27:53,339 --> 00:27:55,425 so capturing that magic in that jar, 706 00:27:55,508 --> 00:27:57,760 I feel like I've got a bit of a head start. 707 00:27:58,344 --> 00:27:59,762 Where's my clothes? 708 00:27:59,846 --> 00:28:01,764 Oh, yeah, they're right over here. 709 00:28:01,973 --> 00:28:02,890 Shall we? 710 00:28:02,974 --> 00:28:04,142 I think they're baking on top. 711 00:28:04,225 --> 00:28:05,226 Gracias. Thank you. 712 00:28:07,103 --> 00:28:08,730 GORDON It's the day before the final cook, 713 00:28:08,813 --> 00:28:11,190 and if there's one true Oaxacan ingredient other than 714 00:28:11,274 --> 00:28:15,903 mole that I need to compete against Gabriela it's mezcal. 715 00:28:16,195 --> 00:28:17,280 Make no mistake, 716 00:28:17,363 --> 00:28:19,699 mezcal is not the same as tequila. 717 00:28:20,283 --> 00:28:22,034 Both come from the agave plant, 718 00:28:22,118 --> 00:28:25,455 but mezcal is produced in small batches and considered 719 00:28:25,538 --> 00:28:27,623 more artisanal than tequila. 720 00:28:29,500 --> 00:28:30,626 Now I know it's still early, 721 00:28:30,710 --> 00:28:34,422 but Gabi said there's a local man called Armando who 722 00:28:34,505 --> 00:28:38,342 produces one of the best mescals anywhere in Mexico. 723 00:28:40,178 --> 00:28:41,012 Armando! 724 00:28:41,095 --> 00:28:44,974 Hey, Gordon. Hello, my friend. Hey, how are you? 725 00:28:45,057 --> 00:28:47,101 What a beautiful place. How are you doing? 726 00:28:47,185 --> 00:28:48,060 Welcome. 727 00:28:48,144 --> 00:28:49,270 Good to see you. Good to see you. 728 00:28:49,353 --> 00:28:50,396 Now this is incredible. 729 00:28:50,480 --> 00:28:52,523 Agave for mezcal. Agave for mezcal. 730 00:28:52,607 --> 00:28:53,566 Yes. 731 00:28:53,649 --> 00:28:56,027 Now Gabi said that you're producing some of 732 00:28:56,110 --> 00:28:57,779 the best mezcal anywhere in Mexico. 733 00:28:58,070 --> 00:28:59,489 What makes it so special here? 734 00:28:59,572 --> 00:29:00,490 No machines. 735 00:29:01,199 --> 00:29:02,784 I got you. It's all by hand. 736 00:29:02,867 --> 00:29:05,036 Your flavor profile is somewhat unique. 737 00:29:05,119 --> 00:29:06,204 It's smoky. 738 00:29:06,287 --> 00:29:07,413 Smoky. 739 00:29:07,497 --> 00:29:08,748 Ola. 740 00:29:10,333 --> 00:29:12,710 This is how we harvest the agave. 741 00:29:12,794 --> 00:29:13,795 Wow. 742 00:29:13,878 --> 00:29:14,879 Everything's by hand. 743 00:29:14,962 --> 00:29:16,047 So they look like giant pineapples. 744 00:29:16,130 --> 00:29:19,842 Yes, it is, it's about 100 kilos each, each one. 745 00:29:20,176 --> 00:29:23,054 Friends, take a small break. The worker has arrived. 746 00:29:24,138 --> 00:29:25,056 What was that? 747 00:29:25,139 --> 00:29:26,349 I tell them to take a break. 748 00:29:26,432 --> 00:29:27,683 Tea time? It's your turn. 749 00:29:27,767 --> 00:29:29,227 Please. 750 00:29:29,310 --> 00:29:30,895 Got ya. 751 00:29:30,978 --> 00:29:32,647 Right, so you're not going to make this easy are you? 752 00:29:39,529 --> 00:29:41,948 bloody hell. 753 00:29:42,949 --> 00:29:44,408 Harder, harder. 754 00:29:44,492 --> 00:29:45,535 Come on. 755 00:29:45,618 --> 00:29:47,036 GORDON To get to the piña of the agave, 756 00:29:47,119 --> 00:29:49,831 Armando first has me remove the spiny leaves. 757 00:29:49,914 --> 00:29:52,542 Oh my God, Gordon. I'm getting there. 758 00:29:53,960 --> 00:29:55,711 ARMANDO I will never hire you again. 759 00:29:55,920 --> 00:29:57,964 Give me time. Okay, okay. 760 00:29:58,047 --> 00:30:00,424 It is slightly different to the kind of knives I use. 761 00:30:00,508 --> 00:30:01,425 Come on, Gordon. 762 00:30:01,509 --> 00:30:03,177 Do your first one. You have 40 more agave. 763 00:30:03,261 --> 00:30:04,345 40 more! Yes. 764 00:30:04,428 --> 00:30:07,098 So literally you go through 40 of these a day? 765 00:30:07,181 --> 00:30:10,601 It's around four tons of these for each day. 766 00:30:10,685 --> 00:30:13,396 Do you have any blisters? 767 00:30:13,479 --> 00:30:14,397 Oh my God. 768 00:30:14,480 --> 00:30:15,523 I know. 769 00:30:15,606 --> 00:30:17,775 Hey, that's a señorita hand. 770 00:30:17,859 --> 00:30:19,527 That's a señorita hand. 771 00:30:19,610 --> 00:30:21,070 Hold on. Hold on, they're chef's hands. 772 00:30:21,153 --> 00:30:22,363 I've got blisters but, come on. 773 00:30:22,446 --> 00:30:23,739 They're senoritas. 774 00:30:23,823 --> 00:30:24,991 How do we get this into mezcal? 775 00:30:25,074 --> 00:30:26,576 Next stop is cook the agave, 776 00:30:26,659 --> 00:30:28,452 grind the agave and ferment it. 777 00:30:28,536 --> 00:30:29,412 Yeah, got you. 778 00:30:29,495 --> 00:30:30,913 So it's a long process. 779 00:30:30,997 --> 00:30:32,373 Mezcal, it's not tequila. 780 00:30:32,456 --> 00:30:33,416 No. 781 00:30:33,499 --> 00:30:34,792 So you think this is the hard part, it's not. 782 00:30:34,876 --> 00:30:36,836 Serious? No. Go on. 783 00:30:37,044 --> 00:30:39,422 Once we cut this, we have to lift it. 784 00:30:39,547 --> 00:30:40,381 We have to what? 785 00:30:40,506 --> 00:30:41,883 We have to pull it out from there with the hands, 786 00:30:41,966 --> 00:30:43,009 from the ground. 787 00:30:43,092 --> 00:30:44,385 Hold on a minute. Yes. 788 00:30:44,510 --> 00:30:47,513 How the hell do you pull that out of the ground? 789 00:30:47,930 --> 00:30:50,558 To remove the agave, Armando uses a koa. 790 00:30:50,641 --> 00:30:54,353 A long-handled blade that cuts the bulb from the root left in the ground. 791 00:30:54,812 --> 00:30:58,357 Ah, bastard. 792 00:30:59,650 --> 00:31:00,610 Okay? 793 00:31:00,693 --> 00:31:02,111 Yes. on my leg. 794 00:31:02,236 --> 00:31:08,659 Okay, Gordon. Just go ahead and. 795 00:31:17,126 --> 00:31:18,044 What do you think, Gordon? 796 00:31:18,127 --> 00:31:18,961 What do I think? 797 00:31:19,045 --> 00:31:20,838 I'm 798 00:31:21,422 --> 00:31:23,382 Come on, surely I've earned a drink now. 799 00:31:23,466 --> 00:31:24,508 Please. 800 00:31:24,592 --> 00:31:25,509 Geez. 801 00:31:25,593 --> 00:31:29,263 Man, you're one tough cookie. Now, now for the majestic bit. 802 00:31:30,097 --> 00:31:31,098 The exciting part. 803 00:31:31,182 --> 00:31:34,226 Yes. 804 00:31:34,310 --> 00:31:35,227 Woo! 805 00:31:35,311 --> 00:31:37,396 Oh, that's enough. That's it. Thank you. 806 00:31:38,940 --> 00:31:40,733 It smells slightly smoky. 807 00:31:41,233 --> 00:31:42,276 It's smoky. 808 00:31:42,360 --> 00:31:43,235 Sweet. 809 00:31:43,319 --> 00:31:44,779 Here's to the blisters. 810 00:31:48,449 --> 00:31:49,241 This is how we... 811 00:31:49,325 --> 00:31:50,242 Put back into the land. 812 00:31:50,326 --> 00:31:51,369 Yes. Just do a little bit. 813 00:31:51,452 --> 00:31:52,870 Si. So. Bless the land. 814 00:31:52,954 --> 00:31:53,913 Ooh. 815 00:31:53,996 --> 00:31:55,915 Salut. Salut. 816 00:32:00,169 --> 00:32:01,629 What do you think? 817 00:32:04,674 --> 00:32:07,134 Wow. It's very smoky. Now I understand that process. 818 00:32:07,468 --> 00:32:08,761 Yes, that's this process. 819 00:32:08,844 --> 00:32:09,804 And it's sweet as well. 820 00:32:09,887 --> 00:32:11,722 That's the difference between mezcal and tequila. 821 00:32:11,806 --> 00:32:13,808 It's given me some ideas for the cook. 822 00:32:13,891 --> 00:32:16,060 Maybe marinade, maybe fish. 823 00:32:16,143 --> 00:32:17,311 Yeah, you can marinade. 824 00:32:17,395 --> 00:32:18,187 Yeah. 825 00:32:18,270 --> 00:32:20,231 Definitely. But it's pure class. 826 00:32:20,314 --> 00:32:21,440 That's a labor of love right there. 827 00:32:21,524 --> 00:32:22,692 Salut. 828 00:32:22,775 --> 00:32:24,610 Salut. Gracias. 829 00:32:24,694 --> 00:32:25,778 It's a powerful liquor, 830 00:32:25,861 --> 00:32:27,446 without a doubt and it's unique. 831 00:32:27,530 --> 00:32:30,741 Again, just another layer of what Oaxaca has to offer. 832 00:32:31,575 --> 00:32:34,662 I've just got to put it into practice now and hopefully do it justice. 833 00:32:38,708 --> 00:32:41,127 The day of the final cook has finally arrived, 834 00:32:41,544 --> 00:32:44,922 and I'm meeting Gabi at a local mezcal distillery. 835 00:32:45,840 --> 00:32:51,053 It's time to put all that I've learned to the test in a true Oaxacan showdown. 836 00:32:52,138 --> 00:32:53,055 Gabi. 837 00:32:53,139 --> 00:32:54,348 What happened to you? 838 00:32:54,432 --> 00:32:56,017 I've been busy, girl. So good to see you. 839 00:32:56,100 --> 00:32:57,226 It's very good to see you too. 840 00:32:57,309 --> 00:32:58,644 You good? I'm good. Oh my God. 841 00:32:58,728 --> 00:33:00,271 How have you been? 842 00:33:00,354 --> 00:33:02,523 You started? Of course I started. 843 00:33:02,606 --> 00:33:03,983 What do you mean, I'm going to let you win? 844 00:33:04,066 --> 00:33:04,900 No way. 845 00:33:04,984 --> 00:33:06,027 Extraordinary week by the way. 846 00:33:06,110 --> 00:33:07,111 Oh, good. Seriously. 847 00:33:07,194 --> 00:33:10,281 You said get out there and find something off the beaten track. 848 00:33:10,364 --> 00:33:12,199 And did you? 849 00:33:12,283 --> 00:33:13,701 Ew. 850 00:33:19,540 --> 00:33:21,751 GORDON It's the day of the final cook, 851 00:33:21,834 --> 00:33:25,046 and Chef Gabriela Camara and I will be duking it out 852 00:33:25,129 --> 00:33:28,507 using some of Oaxaca's most local ingredients. 853 00:33:28,758 --> 00:33:31,886 You said get out there and find something off the beaten track. 854 00:33:31,969 --> 00:33:33,721 And did you? 855 00:33:34,388 --> 00:33:35,514 Ew. 856 00:33:35,598 --> 00:33:37,058 Please tell me you haven't got these incredible worms. 857 00:33:37,558 --> 00:33:38,601 I don't. 858 00:33:38,684 --> 00:33:43,355 I'm hoping I have got up to speed with the DNA of Oaxacan cuisine, 859 00:33:43,981 --> 00:33:44,857 the mole. 860 00:33:44,940 --> 00:33:45,941 Magical, right? 861 00:33:46,025 --> 00:33:48,527 I had no idea how long a sophisticated mole takes to cook, 862 00:33:48,611 --> 00:33:49,820 and we were there all day. 863 00:33:49,904 --> 00:33:50,905 Yes. 864 00:33:50,988 --> 00:33:53,657 You didn't tell me I had to get naked for a steam room after it. 865 00:33:53,741 --> 00:33:54,492 Come on, really? 866 00:33:54,575 --> 00:33:55,701 Did you get naked in front of the ladies? 867 00:33:55,785 --> 00:33:57,036 I had a towel but I was like. 868 00:33:57,119 --> 00:33:58,537 Because I bet you they were more mortified than you were. 869 00:33:58,621 --> 00:34:01,415 GORDON What happens in the steam room, stays in the steam room. 870 00:34:02,333 --> 00:34:04,835 Right now, there's mole to be made. 871 00:34:05,669 --> 00:34:07,630 So I'm going to do mole three ways. 872 00:34:07,713 --> 00:34:08,672 Okay. 873 00:34:08,756 --> 00:34:10,716 You spoke about the mole negro with the chocolate, right? 874 00:34:10,800 --> 00:34:11,717 Yes. 875 00:34:11,801 --> 00:34:14,553 So I'm going to start off with braising my chicken, okay. 876 00:34:14,637 --> 00:34:16,597 Oh, so you chose the chicken for the mole negro. 877 00:34:16,680 --> 00:34:17,556 Okay. 878 00:34:17,640 --> 00:34:18,724 Yeah. 879 00:34:18,808 --> 00:34:20,142 And then I've got some pork, a loin shoulder. 880 00:34:20,226 --> 00:34:21,811 Yes, and what's that going to be for? 881 00:34:21,894 --> 00:34:24,188 I'm going to shred that and put that inside the chile rellenos. 882 00:34:24,271 --> 00:34:26,315 Okay. Look at you. 883 00:34:26,732 --> 00:34:28,275 You said get up to speed, right? 884 00:34:28,359 --> 00:34:29,276 Yes, I did. 885 00:34:29,360 --> 00:34:30,277 Tell me what you're doing. 886 00:34:30,361 --> 00:34:31,779 I am making mole negro. 887 00:34:31,862 --> 00:34:32,905 Hold on. 888 00:34:32,988 --> 00:34:34,156 You're using the. 889 00:34:34,240 --> 00:34:35,741 Well who sent you there? 890 00:34:35,825 --> 00:34:37,159 What did you think, I'm not going to use it? 891 00:34:37,243 --> 00:34:38,327 Of course I'm going to use it. 892 00:34:38,410 --> 00:34:39,662 Hold on a minute, girl. 893 00:34:39,745 --> 00:34:40,704 Yes. 894 00:34:40,788 --> 00:34:45,334 Well you think the same base of a mole is mole negro but, you know what, 895 00:34:45,668 --> 00:34:49,463 it never is the same mole because you always add things onto it. 896 00:34:49,547 --> 00:34:51,507 That's a big kick in the goolies for me. 897 00:34:51,590 --> 00:34:52,800 No, and you know what I'm doing? 898 00:34:52,883 --> 00:34:53,801 Go on. 899 00:34:53,884 --> 00:34:55,511 I'm using turkey instead of chicken. 900 00:34:55,594 --> 00:34:56,720 I'm not a big fan of turkey. 901 00:34:56,804 --> 00:35:00,099 Turkey was the bird the people had here before the Europeans got here. 902 00:35:00,975 --> 00:35:01,851 Really? 903 00:35:01,934 --> 00:35:03,978 I'm going to use the brown meat of the turkey, shred it. 904 00:35:04,061 --> 00:35:05,271 Right. 905 00:35:05,354 --> 00:35:10,151 Whenever you let me use the grill because you're very... 906 00:35:10,776 --> 00:35:11,986 I'll give you a little bit of space, sorry. 907 00:35:12,069 --> 00:35:13,070 Please. 908 00:35:13,154 --> 00:35:14,238 I get excited with these kinds of stoves. 909 00:35:14,321 --> 00:35:15,948 Good. Everything's smoky here. 910 00:35:16,031 --> 00:35:17,158 Yes, everything's smoky. 911 00:35:17,241 --> 00:35:19,660 Why is that? Is that because of the style of the cooking or? 912 00:35:19,743 --> 00:35:20,911 We cook with fire here. 913 00:35:20,995 --> 00:35:22,496 Right, I've got some space here for you now. 914 00:35:22,580 --> 00:35:25,166 Okay. I'm coming. 915 00:35:25,249 --> 00:35:28,252 Gabi definitely needs room on the grill because, 916 00:35:28,335 --> 00:35:30,045 in addition to her black mole, 917 00:35:30,129 --> 00:35:31,755 she's making a green mole. 918 00:35:32,464 --> 00:35:34,091 This is my pipian verde. 919 00:35:34,175 --> 00:35:36,302 Oh, la, la. Is that spicy? No, it's lovely. 920 00:35:36,385 --> 00:35:38,262 It's parsley, garlic, also dried shrimp. 921 00:35:38,345 --> 00:35:39,346 Right. 922 00:35:39,430 --> 00:35:41,682 And a yellow mole as well. 923 00:35:41,765 --> 00:35:44,476 That's three moles if you're keeping score at home. 924 00:35:45,311 --> 00:35:47,062 Is that too much color on the pipian or are you happy with that? 925 00:35:47,146 --> 00:35:49,190 I'm happy. You sure? Yeah. 926 00:35:49,273 --> 00:35:51,483 I know the mezcal needs to be smoky but do you want to smoke 927 00:35:51,567 --> 00:35:52,568 your pumpkins that's much? 928 00:35:52,651 --> 00:35:54,778 Yes. I'm loving them. 929 00:35:54,862 --> 00:35:56,864 Just asking, that's all. 930 00:35:56,947 --> 00:36:00,034 If I was to deglaze the worms with a touch of mezcal. 931 00:36:00,117 --> 00:36:03,078 It's very Frenchy of you but go ahead. 932 00:36:03,537 --> 00:36:05,581 I'm just hoping they're going to be a bit of a delicacy. 933 00:36:05,664 --> 00:36:07,750 Mezcal on tap. 934 00:36:07,833 --> 00:36:08,709 Come on, girl. 935 00:36:08,792 --> 00:36:09,752 That is beautiful. 936 00:36:09,835 --> 00:36:10,961 Frenchy, Frenchy. 937 00:36:11,045 --> 00:36:12,213 Ooh, there you go. 938 00:36:13,631 --> 00:36:17,009 Ooh, I really want to see what the Mexicans think of these. 939 00:36:17,092 --> 00:36:18,052 Just a little flambé. 940 00:36:18,135 --> 00:36:19,220 Come on. 941 00:36:19,303 --> 00:36:20,429 Hm. 942 00:36:20,512 --> 00:36:22,348 Oh my God. Smell them now. 943 00:36:25,059 --> 00:36:26,435 Thank goodness for garlic, I tell you. 944 00:36:26,977 --> 00:36:29,521 I never thought I'd say that but those worms look delicious. 945 00:36:29,605 --> 00:36:31,565 If I'm going to go down today, I'm going to go down in flames, okay? 946 00:36:31,649 --> 00:36:33,067 Seriously. 947 00:36:33,150 --> 00:36:35,027 How are you doing with your dishes? 948 00:36:35,110 --> 00:36:36,237 Yeah, I'm a little bit behind. 949 00:36:36,320 --> 00:36:37,988 I need to fry my chile rellenos. 950 00:36:38,072 --> 00:36:39,573 Still fry the chile rellenos. 951 00:36:39,657 --> 00:36:40,866 That takes a long time. 952 00:36:40,950 --> 00:36:41,825 You're late. 953 00:36:41,909 --> 00:36:42,868 GORDON You are on it, aren't you? 954 00:36:42,952 --> 00:36:44,411 I am. I hope so. 955 00:36:44,495 --> 00:36:46,080 Okay, can I get back on the stove now please? 956 00:36:46,163 --> 00:36:47,248 Ah. 957 00:36:47,331 --> 00:36:48,499 You're hogging the stove. 958 00:36:48,582 --> 00:36:49,833 Well that's, no I'm not! 959 00:36:49,917 --> 00:36:50,793 Um. 960 00:36:50,876 --> 00:36:52,419 I only have this little tiny pot. 961 00:36:52,503 --> 00:36:53,754 Come on. 962 00:36:53,837 --> 00:36:55,381 GORDON With the guests due to arrive any minute, 963 00:36:55,464 --> 00:36:57,341 and three moles in the works, 964 00:36:57,424 --> 00:36:59,426 we're both feeling the heat. 965 00:36:59,510 --> 00:37:02,888 Hm. Come on. Okay. 966 00:37:03,931 --> 00:37:05,182 Give me more than okay. 967 00:37:05,266 --> 00:37:06,517 Please. 968 00:37:06,600 --> 00:37:08,269 I mean, "El Mole" made it. 969 00:37:08,352 --> 00:37:10,062 Come on! Yes! 970 00:37:10,145 --> 00:37:12,231 "El Mole" started it, I'm finishing it. 971 00:37:12,314 --> 00:37:13,274 So yours is darker than mine. 972 00:37:13,357 --> 00:37:14,525 Because I didn't add tomato. 973 00:37:14,608 --> 00:37:15,484 Did you add tomato? 974 00:37:15,567 --> 00:37:16,986 I did, yes. I didn't. 975 00:37:17,069 --> 00:37:19,655 Tomatoes. The wasp larvae sauce. 976 00:37:20,155 --> 00:37:22,700 Ah, come on. 977 00:37:24,535 --> 00:37:26,245 You like that. 978 00:37:26,328 --> 00:37:27,997 There's no okay to that. You know that's good. 979 00:37:28,080 --> 00:37:28,831 Really good. 980 00:37:28,914 --> 00:37:30,249 With a little nuttiness like little. 981 00:37:30,332 --> 00:37:31,959 Exactly. A little bit at the end. 982 00:37:32,042 --> 00:37:33,460 Right. 983 00:37:33,544 --> 00:37:34,795 Ooh, here's our guests. 984 00:37:34,878 --> 00:37:35,963 Ola, hola. 985 00:37:36,046 --> 00:37:37,214 Ola. 986 00:37:37,298 --> 00:37:39,008 Ola. Hey, Capitan. 987 00:37:39,675 --> 00:37:40,843 Ola. 988 00:37:42,052 --> 00:37:43,971 Now is the time to taste everything. 989 00:37:44,596 --> 00:37:47,725 GORDON My new Oaxacan friends from the past week have arrived. 990 00:37:48,517 --> 00:37:51,270 While they almost killed me, the hard work was necessary, 991 00:37:51,353 --> 00:37:53,689 and I hope they can taste it in my dishes. 992 00:37:55,316 --> 00:37:58,277 It's ballsy of both you and me to be cooking Oaxacan food 993 00:37:58,360 --> 00:37:59,903 for Oaxacan experts. 994 00:37:59,987 --> 00:38:00,904 Just saying. 995 00:38:00,988 --> 00:38:02,156 I know, I know, I know. 996 00:38:02,239 --> 00:38:03,365 Are you starting to feel the pressure? 997 00:38:03,449 --> 00:38:04,575 GORDON I am. 998 00:38:04,658 --> 00:38:06,076 I'm nervous about this meal. 999 00:38:06,160 --> 00:38:08,287 Queso fresco, just to finish those the chile rellenos. 1000 00:38:08,370 --> 00:38:09,621 Whoo! 1001 00:38:09,705 --> 00:38:11,915 Just a touch more chocolate on the chicken. 1002 00:38:11,999 --> 00:38:13,083 You're fancying it up. 1003 00:38:13,167 --> 00:38:15,252 I'm using every trick in the book just to stay in the same lane. 1004 00:38:15,336 --> 00:38:17,171 Oh, those are your tricks. 1005 00:38:17,254 --> 00:38:18,589 Madam, madam. 1006 00:38:18,672 --> 00:38:20,007 Are you done? 1007 00:38:20,090 --> 00:38:22,634 I didn't think I was going to say this but I'm nearly done. 1008 00:38:22,718 --> 00:38:26,347 So am I, my dear. 1009 00:38:26,764 --> 00:38:27,890 Okay. 1010 00:38:27,973 --> 00:38:29,892 Boom. 1011 00:38:29,975 --> 00:38:31,643 Done. 1012 00:38:31,727 --> 00:38:33,437 Amazing. That looks beautiful. 1013 00:38:33,520 --> 00:38:35,647 But you know what, we didn't make the tortillas. 1014 00:38:35,731 --> 00:38:37,399 Oh really? Oh my God. 1015 00:38:42,154 --> 00:38:43,238 We didn't make the tortillas. 1016 00:38:43,322 --> 00:38:44,573 Oh, really? 1017 00:38:44,656 --> 00:38:45,657 Oh bollocks. 1018 00:38:45,741 --> 00:38:49,578 Our Oaxacan experts are seated and waiting but we're missing a fundamental 1019 00:38:49,661 --> 00:38:51,747 element of any Mexican meal. 1020 00:38:52,581 --> 00:38:54,208 Freshly made tortillas. 1021 00:38:54,291 --> 00:38:55,626 Not too hard. 1022 00:38:55,709 --> 00:38:57,252 You're already squishing it. 1023 00:38:57,336 --> 00:38:59,380 Okay. Now the difficult part. 1024 00:38:59,463 --> 00:39:01,048 That's too thin. 1025 00:39:01,131 --> 00:39:02,758 Elvia. 1026 00:39:03,759 --> 00:39:06,095 I don't what good of a teacher Elvia was. 1027 00:39:06,178 --> 00:39:07,638 Aye-yi-yi. 1028 00:39:09,223 --> 00:39:10,349 Shall we? Yes. 1029 00:39:10,432 --> 00:39:11,558 Oh my God. Yes. 1030 00:39:11,642 --> 00:39:13,227 GORDON The moles are hot and ready, 1031 00:39:13,310 --> 00:39:15,729 so I guess we'll have to live without tortillas. 1032 00:39:16,438 --> 00:39:21,068 It's time to find out if I've been able to scratch the surface of what I now know is 1033 00:39:21,151 --> 00:39:23,278 one of the world's most complicated cuisines. 1034 00:39:23,862 --> 00:39:24,863 So nice to see you all. 1035 00:39:24,947 --> 00:39:26,281 Hey. 1036 00:39:26,365 --> 00:39:27,449 First of all, 1037 00:39:27,533 --> 00:39:29,326 I would like to apologize for the tortillas. 1038 00:39:29,410 --> 00:39:32,287 Excuse me, too thin. Yeah. My fault. 1039 00:39:32,663 --> 00:39:33,956 My three dishes, 1040 00:39:34,039 --> 00:39:36,041 the first one is a chicken done with that mole negro. 1041 00:39:36,125 --> 00:39:38,168 I put a little bit more extra chocolate in there, enrichen it. 1042 00:39:38,252 --> 00:39:41,547 The second dish is the beautiful chile rellenos with some braised pork, 1043 00:39:42,089 --> 00:39:45,342 and that's with almost like a tomato base mole, a bit sweeter. 1044 00:39:45,968 --> 00:39:49,138 And the third dish is the tostadas with the special worms, 1045 00:39:49,221 --> 00:39:50,305 the protein. 1046 00:39:50,389 --> 00:39:52,057 Caramelized, glazed with a little bit of mezcal. 1047 00:39:52,141 --> 00:39:53,183 Madam. 1048 00:39:53,267 --> 00:39:55,185 I made, with your black mole, 1049 00:39:55,269 --> 00:39:57,855 I put turkey in it and I made it into tostadas 1050 00:39:57,938 --> 00:40:01,150 with plantains, and then a pipian mole, 1051 00:40:01,900 --> 00:40:04,445 verde, with shrimp, a little bit of nopales, 1052 00:40:04,528 --> 00:40:08,699 and then the mole Amarillo with the grilled squash and 1053 00:40:08,782 --> 00:40:11,493 the shoots and the blossoms of the squash. 1054 00:40:11,577 --> 00:40:12,870 That's our squashy dish. 1055 00:40:12,953 --> 00:40:13,996 Salut. 1056 00:40:14,079 --> 00:40:15,080 Salut. 1057 00:40:16,081 --> 00:40:17,416 Thank you for the food. 1058 00:40:17,958 --> 00:40:19,084 Enjoy. Please. 1059 00:40:19,168 --> 00:40:20,127 Hm. 1060 00:40:20,210 --> 00:40:21,211 Gracias. 1061 00:40:32,848 --> 00:40:34,224 So they're digging in. 1062 00:40:34,308 --> 00:40:36,393 I mean I'm nervous just because these are the experts, you know? 1063 00:40:36,477 --> 00:40:37,269 Sure. 1064 00:40:37,352 --> 00:40:38,687 Look at the talent on that table. 1065 00:40:38,770 --> 00:40:40,564 Which one was your favorite, Nicky? 1066 00:40:40,647 --> 00:40:42,483 NICKY Chile rellenos are usually really juicy. 1067 00:40:42,566 --> 00:40:44,151 And this was a bit dry. 1068 00:40:44,234 --> 00:40:46,403 But you know we were really missing the tortillas. 1069 00:40:47,613 --> 00:40:51,283 I'm more nervous about Mister Mole in terms of what he thinks of my mole, 1070 00:40:51,366 --> 00:40:52,326 El Mole. 1071 00:40:52,409 --> 00:40:53,827 Yeah, I know, I agree. 1072 00:40:53,911 --> 00:40:56,163 I hope we didn't mess it up because I'm in the same boat as you. 1073 00:40:57,164 --> 00:41:00,083 Yes, clearly. It's obvious when you taste it. 1074 00:41:00,167 --> 00:41:03,795 It reminds you of a celebration, a big reunion. 1075 00:41:04,254 --> 00:41:05,714 Okay, we have a winner. 1076 00:41:05,797 --> 00:41:07,216 It's judgment time. Are you ready, girl? 1077 00:41:07,299 --> 00:41:09,426 Let's go. Good luck. Good luck. 1078 00:41:10,052 --> 00:41:13,514 Ah. Okay. Now. Aye-yi-yi. 1079 00:41:13,972 --> 00:41:16,141 This week's been all about the mole, right? 1080 00:41:16,225 --> 00:41:19,228 So whatever the result is, trust me, 1081 00:41:19,311 --> 00:41:20,395 I've had an extraordinary week, 1082 00:41:20,479 --> 00:41:21,396 let me tell you, 1083 00:41:21,480 --> 00:41:23,607 but shall we start off with the green mole? 1084 00:41:23,690 --> 00:41:25,901 OMAR Well green mole was amazing. 1085 00:41:25,984 --> 00:41:28,737 It was definitely very original, the way we ate it in a tostada. 1086 00:41:28,820 --> 00:41:32,241 We all felt like the worm was kind of lost in it because 1087 00:41:32,324 --> 00:41:33,325 we didn't even feel it. 1088 00:41:33,408 --> 00:41:36,119 It got lost with all the textures and the one with 1089 00:41:36,203 --> 00:41:38,789 the shrimp got a little bit extra salt that we all liked. 1090 00:41:39,414 --> 00:41:43,585 However, we decided that the winner for the green mole had to be the tostada. 1091 00:41:44,211 --> 00:41:45,796 Aah! 1092 00:41:45,879 --> 00:41:46,964 Wow. 1093 00:41:47,047 --> 00:41:48,757 Good for you. That's a strong start. I'm impressed. 1094 00:41:48,840 --> 00:41:50,717 Well, that rappel was worth it after all. 1095 00:41:50,801 --> 00:41:51,760 Told you. 1096 00:41:51,843 --> 00:41:56,139 Okay, and then what did we think of the coloradito and amarillito? 1097 00:41:57,266 --> 00:42:01,228 A few of us said that the amarillito was very original and we had never had 1098 00:42:01,311 --> 00:42:02,563 it like that, with the squash. 1099 00:42:02,646 --> 00:42:06,525 And for the chile rellenos we thought that the filling was a bit boring and 1100 00:42:06,608 --> 00:42:09,152 that made the chile a little bit dry. 1101 00:42:09,236 --> 00:42:15,158 So for the second course we decided that the winner is 1102 00:42:16,118 --> 00:42:18,120 the amarillito with the squash. 1103 00:42:18,203 --> 00:42:20,706 Beautiful dish. Thank you, thank you. 1104 00:42:21,331 --> 00:42:24,626 So it all comes down to the mole negro. 1105 00:42:24,710 --> 00:42:27,629 Gabi and I have each scored with one dish. 1106 00:42:27,713 --> 00:42:33,385 The tie breaker will be our versions of that complex black mole based of El Mole's mole, 1107 00:42:34,720 --> 00:42:36,597 which can only mean one thing. 1108 00:42:36,680 --> 00:42:40,142 I think that whoever is going to decide who takes 1109 00:42:40,225 --> 00:42:42,269 a win for the black mole has to be Jorge. 1110 00:42:43,020 --> 00:42:45,772 Oh my goodness. Oh my goodness. 1111 00:42:47,357 --> 00:42:49,401 So is it the turkey or is it the chicken? 1112 00:42:50,193 --> 00:42:51,111 Chicken. 1113 00:42:52,529 --> 00:42:54,573 The chicken. The chicken. Gordon! 1114 00:42:55,198 --> 00:42:56,533 Sorry Gabi! 1115 00:42:57,576 --> 00:42:58,744 It's fine. It's fine. 1116 00:42:59,661 --> 00:43:01,204 The foundation was set from you, 1117 00:43:01,288 --> 00:43:02,748 let me tell you, for both these dishes so. 1118 00:43:02,831 --> 00:43:03,999 You've been an amazing teacher, 1119 00:43:04,082 --> 00:43:08,211 and you guys have just helped me understand what Oaxaca 1120 00:43:08,295 --> 00:43:11,548 has to offer from the heart so I've had an amazing week. 1121 00:43:12,049 --> 00:43:14,384 I'm so happy that you came. 1122 00:43:14,468 --> 00:43:16,720 Muchas gracias. Gracias. You've been amazing. 1123 00:43:17,095 --> 00:43:18,639 Thank you very much to you! Truthfully! 1124 00:43:18,972 --> 00:43:20,390 Thank you. Thank you so much for coming. 1125 00:43:20,474 --> 00:43:22,434 I loved having you in our country. 1126 00:43:23,393 --> 00:43:24,353 I kicked your ass. 1127 00:43:24,936 --> 00:43:26,396 Yes, you did. 1128 00:43:26,480 --> 00:43:28,732 Take care. Girl, you're strong. 1129 00:43:28,815 --> 00:43:31,485 Amazing. Muchas gracias. God bless all. Thanks. 1130 00:43:33,153 --> 00:43:34,821 Thank you. 1131 00:43:35,197 --> 00:43:37,908 I've learned so much this week and now I truly understand 1132 00:43:37,991 --> 00:43:41,328 why Oaxaca is the culinary capital of Mexico. 1133 00:43:41,953 --> 00:43:45,248 I've scoured the countryside for delicious insects, 1134 00:43:45,332 --> 00:43:49,503 prepared a complicated world-class mole with a certified master, 1135 00:43:51,046 --> 00:43:54,216 and harvested spiny agave for that smoky mezcal. 1136 00:43:55,842 --> 00:43:57,177 The complex flavors, 1137 00:43:57,260 --> 00:44:01,348 the rich history is why this has to be one of my favorite destinations yet. 1138 00:44:01,431 --> 00:44:03,517 And now onto my next adventure. 1139 00:44:06,269 --> 00:44:08,021 Captioned by Cotter Media Group.