1 00:00:03,880 --> 00:00:06,340 ♪ ♪ 2 00:00:06,549 --> 00:00:08,634 GORDON: Okay, Omar? OMAR: Yeah. 3 00:00:08,718 --> 00:00:11,429 GORDON: Okay. Man, it's soft. It's crumbling like mad. 4 00:00:11,512 --> 00:00:12,638 OMAR: Watch your foot, man. 5 00:00:12,722 --> 00:00:14,682 Just think about how great that food is gonna be. 6 00:00:14,932 --> 00:00:16,809 GORDON: Surely there's an easier way down? 7 00:00:16,893 --> 00:00:19,228 OMAR: Just be careful over there because there's a beehive 8 00:00:19,312 --> 00:00:21,147 right on your left-hand side. 9 00:00:21,230 --> 00:00:22,899 GORDON: (bleep) hell. 10 00:00:22,982 --> 00:00:24,817 Who stuck a beehive on the side of this? 11 00:00:25,234 --> 00:00:26,069 Look at them. 12 00:00:26,152 --> 00:00:27,361 OMAR: Don't bother them please. 13 00:00:27,445 --> 00:00:28,905 GORDON: Don't bother them! 14 00:00:28,988 --> 00:00:30,198 (bleep). 15 00:00:30,281 --> 00:00:31,908 OMAR: Be careful. GORDON: (bleep) hell. 16 00:00:41,167 --> 00:00:43,878 GORDON: I'm in the state of Oaxaca, Southern Mexico. 17 00:00:43,961 --> 00:00:47,131 The spiritual home of that delicious mole. 18 00:00:49,592 --> 00:00:52,887 Located nearly 300 miles southeast of Mexico City, 19 00:00:52,970 --> 00:00:56,432 Oaxaca is a bastion of indigenous culture 20 00:00:56,516 --> 00:00:57,934 and incredible produce. 21 00:00:58,434 --> 00:01:02,772 It's a food destination that's finally getting the attention it deserves. 22 00:01:05,691 --> 00:01:09,112 I'm on my way to meet the extraordinary Gabriela Camara, 23 00:01:09,654 --> 00:01:11,989 one of Mexico's most influential chefs. 24 00:01:12,073 --> 00:01:15,243 Now she's promised to show me a side of Oaxacan cuisine 25 00:01:15,326 --> 00:01:18,037 that very few people ever get to experience. 26 00:01:26,129 --> 00:01:27,130 GABRIELA: Gordon! 27 00:01:27,213 --> 00:01:30,341 GORDON: Gabriela. Wow. This is beautiful. 28 00:01:30,424 --> 00:01:32,009 GABRIELA: Welcome. 29 00:01:32,093 --> 00:01:35,096 GORDON (off-screen): Gabriella Camara is one of Mexico's most respected chefs. 30 00:01:35,972 --> 00:01:37,098 When she was 22, 31 00:01:37,181 --> 00:01:41,144 her passion for farm to table cuisine led her to open Mexico City 32 00:01:41,227 --> 00:01:42,728 favorite, Contramar. 33 00:01:43,229 --> 00:01:44,272 Two decades later, 34 00:01:44,355 --> 00:01:47,692 she continues to put her own twist to time honored traditions 35 00:01:47,775 --> 00:01:50,820 making her the star of modern Mexican cuisine. 36 00:01:51,404 --> 00:01:52,155 Good to see you, my darling. 37 00:01:52,238 --> 00:01:53,030 Oh. 38 00:01:53,114 --> 00:01:54,198 GABRIELA: So good to see you. 39 00:01:54,282 --> 00:01:55,366 GORDON: My first time in Oaxaca. 40 00:01:55,449 --> 00:01:58,786 GABRIELA: Oaxaca is a very complex part of Mexico. 41 00:01:58,870 --> 00:02:00,746 In Mexico, everybody's very proud of Oaxaca. 42 00:02:00,830 --> 00:02:01,789 GORDON: Are you from here? 43 00:02:01,914 --> 00:02:02,915 GABRIELA: I'm not from Oaxaca. 44 00:02:02,999 --> 00:02:04,458 I grew up closer to Mexico City. 45 00:02:04,542 --> 00:02:05,501 GORDON: Right. 46 00:02:05,626 --> 00:02:07,545 GABRIELA: But Oaxaca is the place for food. 47 00:02:07,628 --> 00:02:09,422 GORDON: Yes, everyone's talking about the mole. 48 00:02:09,505 --> 00:02:11,007 GABRIELA: Yes. GORDON: Which, you know, 49 00:02:11,090 --> 00:02:13,259 I've never had a chance to master but are they that good here? 50 00:02:13,342 --> 00:02:15,761 GABRIELA: I mean Oaxaca is mole, mole is Oaxaca. 51 00:02:16,429 --> 00:02:18,222 GORDON (off-screen): Mole is a rich, 52 00:02:18,347 --> 00:02:20,391 multi-layered sauce made from chili peppers, 53 00:02:20,474 --> 00:02:22,560 fruits and multiple nuts and spices. 54 00:02:23,060 --> 00:02:24,520 GABRIELA: It's very complex. 55 00:02:24,645 --> 00:02:26,189 It's very difficult to learn. 56 00:02:26,272 --> 00:02:29,358 I am very intrigued if you're gonna master mole in a week. 57 00:02:29,775 --> 00:02:31,652 We'll see. 58 00:02:31,736 --> 00:02:33,446 GORDON (off-screen): While mole can vary from kitchen to kitchen, 59 00:02:33,529 --> 00:02:35,364 many begin with chocolate. 60 00:02:35,823 --> 00:02:39,368 So Gabriela introduces me to Reina Mendoza, 61 00:02:39,452 --> 00:02:42,747 the queen of cocoa to teach me how to make it from scratch. 62 00:02:43,581 --> 00:02:47,960 (speaking in native language). 63 00:02:48,294 --> 00:02:49,545 REINA: Nice to meet you. 64 00:02:49,629 --> 00:02:50,129 GORDON: Pleasure meeting you. 65 00:02:50,213 --> 00:02:51,339 GABRIELA: This is called a comal. 66 00:02:51,422 --> 00:02:52,590 GORDON: Comal. 67 00:02:52,673 --> 00:02:53,799 GABRIELA: And we, in general, 68 00:02:53,883 --> 00:02:54,884 they use comals to make everything. 69 00:02:54,967 --> 00:02:56,135 To make tortillas, to 70 00:02:56,219 --> 00:02:57,845 roast different, you know, the chilies, the cocoa. 71 00:02:57,929 --> 00:02:59,889 GORDON: Got you. More here? 72 00:03:00,139 --> 00:03:01,474 GABRIELA: How much more, everything? 73 00:03:01,557 --> 00:03:02,767 You want us to put everything in there? 74 00:03:03,351 --> 00:03:04,769 GORDON: This is a tradition. GABRIELA: Yes. 75 00:03:04,852 --> 00:03:06,103 GORDON: But it feels like a ritual. 76 00:03:06,187 --> 00:03:07,480 GABRIELA (off-screen): It's so much of a ritual. 77 00:03:07,563 --> 00:03:11,609 Cocoa is really the beginning of the festive mole preparation. 78 00:03:11,692 --> 00:03:12,568 GORDON: Right. 79 00:03:12,652 --> 00:03:14,070 GABRIELA: It's very important. 80 00:03:14,153 --> 00:03:16,072 GORDON: It smells delicious. GABRIELA: So good. 81 00:03:16,197 --> 00:03:20,409 One of the really wonderful things about mole is you use a lot of ingredients: 82 00:03:20,826 --> 00:03:22,328 there's corn, you use chili. 83 00:03:22,411 --> 00:03:24,830 Chilies are the other really fundamental thing for moles. 84 00:03:24,914 --> 00:03:25,831 GORDON: Garlic. 85 00:03:25,915 --> 00:03:28,501 GABRIELA: Garlic, of course. Garlic, onion, tomatoes. 86 00:03:28,584 --> 00:03:30,002 GORDON: Uh huh. GABRIELA: Different herbs. 87 00:03:30,086 --> 00:03:31,337 GORDON: So chocolate's essential in a mole? 88 00:03:31,420 --> 00:03:34,006 GABRIELA: We have moles without chocolate, but this is more festive. 89 00:03:34,632 --> 00:03:36,008 It's more fancy. 90 00:03:36,092 --> 00:03:36,801 BOTH: Ready. 91 00:03:36,884 --> 00:03:38,678 GORDON: With the skins of the cocoa beans removed, 92 00:03:39,178 --> 00:03:40,805 it's time to grind them using a 93 00:03:40,888 --> 00:03:44,475 50-year-old tool that's been passed down through Reina's family. 94 00:03:44,892 --> 00:03:47,311 GABRIELA: She's mixing the cocoa, the cinnamon. 95 00:03:48,187 --> 00:03:50,648 REINA: Now I start to grind. 96 00:03:50,731 --> 00:03:51,816 GABRIELA: Then she starts. 97 00:03:54,360 --> 00:03:56,279 All the ingredients should be in the center so they don't spread out. 98 00:03:56,362 --> 00:03:57,405 GORDON: Right. 99 00:03:57,488 --> 00:03:58,531 GABRIELA: Just that's part of the technique. 100 00:03:58,614 --> 00:04:00,032 Now we can let him do it. 101 00:04:00,116 --> 00:04:01,909 Or do you not have any confidence in him yet, Reina? 102 00:04:01,993 --> 00:04:03,953 GABRIELA: She doesn't really trust you. 103 00:04:04,036 --> 00:04:05,871 (overlapping chatter) 104 00:04:05,955 --> 00:04:06,872 GORDON: I'm here to work. 105 00:04:06,956 --> 00:04:07,873 Oh my lord. 106 00:04:07,957 --> 00:04:09,500 GABRIELA: I want to see this. I can't wait to see this. 107 00:04:09,583 --> 00:04:12,086 GORDON: Mad. How does she? 108 00:04:12,545 --> 00:04:14,171 Yeah, trying to get a word in here is a nightmare. 109 00:04:14,255 --> 00:04:15,464 It was hard to get a word in edge ways, 110 00:04:15,548 --> 00:04:16,924 so that's not normal for me. 111 00:04:17,008 --> 00:04:20,261 But I sit, I listen, I learn, 112 00:04:20,344 --> 00:04:21,554 I'm getting up to speed. 113 00:04:22,305 --> 00:04:23,306 GABRIELA: Good job. 114 00:04:23,389 --> 00:04:26,934 GORDON: Everyone thinks that Mexican cuisine is a simple, 115 00:04:27,018 --> 00:04:28,853 sort of rustic cuisine and this is... 116 00:04:29,228 --> 00:04:32,148 GABRIELA: Well this is why it's important for you to be in Oaxaca. 117 00:04:32,231 --> 00:04:33,190 GORDON: Yeah. 118 00:04:33,274 --> 00:04:36,569 GABRIELA: Because Oaxaca is so complex culturally, and then, 119 00:04:36,652 --> 00:04:39,780 and the food is as complex as the culture is. 120 00:04:39,864 --> 00:04:40,698 GORDON: Yeah. 121 00:04:40,781 --> 00:04:42,742 (speaking in native language). 122 00:04:42,825 --> 00:04:44,493 GABRIELA: She says you need to relax. 123 00:04:44,577 --> 00:04:45,578 GORDON: (bleep). 124 00:04:45,661 --> 00:04:48,873 GABRIELA: Because, because when we cook... 125 00:04:48,956 --> 00:04:49,915 GORDON: Yes. 126 00:04:49,999 --> 00:04:53,169 GABRIELA: We are transmitting our mood into the food. 127 00:04:53,252 --> 00:04:55,046 GORDON: Yes. Right. So slow down. 128 00:04:55,129 --> 00:04:56,088 REINA: Uh huh. 129 00:04:56,172 --> 00:04:58,007 GABRIELA: Slow down and enjoy it she said. 130 00:04:58,090 --> 00:05:00,217 GORDON: That's the first time in my career I've been told to slow down, 131 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. 132 00:05:06,140 --> 00:05:08,225 That smells beautiful. 133 00:05:08,309 --> 00:05:09,393 Can we taste this now please? 134 00:05:09,477 --> 00:05:10,561 GABRIELA: Can we try it now? 135 00:05:10,644 --> 00:05:11,604 REINA: We can try it now. 136 00:05:12,605 --> 00:05:14,523 GABRIELA: So traditionally, in Oaxaca, chocolate. 137 00:05:14,607 --> 00:05:15,441 No! 138 00:05:16,817 --> 00:05:17,777 REINA: It's for drinking. 139 00:05:18,361 --> 00:05:19,862 GABRIELA: But chocolate is prepared with water. 140 00:05:19,945 --> 00:05:20,821 GORDON: Wow. 141 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. 142 00:05:26,327 --> 00:05:27,328 Thank you. 143 00:05:27,745 --> 00:05:29,830 It smells festive, with the cinnamon. 144 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, 145 00:05:35,961 --> 00:05:36,796 it's just water. 146 00:05:36,879 --> 00:05:38,631 That's down to the chocolate, right? 147 00:05:38,714 --> 00:05:40,466 GABRIELA: Really good. 148 00:05:40,549 --> 00:05:42,051 GORDON: Muches gracias. 149 00:05:42,134 --> 00:05:43,636 (speaking in native language) 150 00:05:43,719 --> 00:05:47,515 GABRIELA: Chocolate is one of the very important ingredients and now you're gonna go off on 151 00:05:47,598 --> 00:05:49,683 adventures to learn about other ingredients. 152 00:05:49,767 --> 00:05:53,979 In a week, you're gonna come back and we're gonna cook and 153 00:05:54,063 --> 00:05:56,899 you're gonna prove to me that you can cook a Oaxacan meal. 154 00:05:57,566 --> 00:05:58,651 GORDON: First stop, where are we going? 155 00:05:58,734 --> 00:06:00,403 GABRIELA: Into the hills. GORDON: Into the hills? 156 00:06:00,486 --> 00:06:01,821 GABRIELA: It's going to be an adventure. 157 00:06:01,904 --> 00:06:02,863 GORDON: Uh huh. 158 00:06:02,947 --> 00:06:04,365 GABRIELA: Maybe you'll suffer a little bit, 159 00:06:04,448 --> 00:06:06,909 but you seem to enjoy suffering a little bit. 160 00:06:06,992 --> 00:06:08,244 You ready? 161 00:06:08,327 --> 00:06:10,204 GORDON: I am. 162 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 163 00:06:18,170 --> 00:06:20,923 before I go head-to-head with Gabriela. 164 00:06:21,006 --> 00:06:24,552 Fortunately, she's arranged for some of her friends to help. 165 00:06:24,635 --> 00:06:27,805 Local guide, Carlos Goosman, is taking me to meet them. 166 00:06:30,433 --> 00:06:35,020 Now, Carlos, I'm here to meet a man called Omar 167 00:06:35,104 --> 00:06:38,190 to hopefully find some delicious ingredients. 168 00:06:38,274 --> 00:06:39,442 CARLOS (off-screen): Yeah, just keep it straight. 169 00:06:39,525 --> 00:06:40,943 GORDON (off-screen): I can't go anywhere else, can I? 170 00:06:41,026 --> 00:06:42,611 (bleep), sorry. 171 00:06:43,696 --> 00:06:45,197 You are kidding me! 172 00:06:45,406 --> 00:06:47,741 Come on, stop it. No. 173 00:06:47,825 --> 00:06:49,160 CARLOS: Be careful, be careful. 174 00:06:49,243 --> 00:06:50,536 Don't get that close, okay? 175 00:06:52,288 --> 00:06:53,831 GORDON: Omar, Pepe! 176 00:06:53,914 --> 00:06:55,875 OMAR: What's that, Gordon? Are you coming down? 177 00:06:55,958 --> 00:06:57,293 GORDON: Where's the buffet? 178 00:06:57,376 --> 00:06:59,420 OMAR: This way. Come on down. 179 00:06:59,795 --> 00:07:01,422 GORDON: Surely there's a road down? 180 00:07:01,505 --> 00:07:03,007 OMAR: 50 miles that way. 181 00:07:03,090 --> 00:07:03,966 GORDON: Seriously? 182 00:07:04,049 --> 00:07:06,343 OMAR: Yeah. Come on, come on. GORDON: Are you crazy? 183 00:07:07,011 --> 00:07:08,971 CARLOS: No, you have to rappel down, man. 184 00:07:09,054 --> 00:07:10,222 (Gordon sighs). 185 00:07:10,306 --> 00:07:11,432 GORDON: (bleep). 186 00:07:11,515 --> 00:07:12,475 Let's go, Capitan. 187 00:07:12,558 --> 00:07:16,061 I came here determined to unlock the secret of mole. 188 00:07:16,812 --> 00:07:19,398 If I'd known the first step was to scale a cliff, 189 00:07:19,482 --> 00:07:21,233 I may have sent one of my sous chefs. 190 00:07:21,775 --> 00:07:23,027 CARLOS: Gordon is coming down. 191 00:07:23,110 --> 00:07:24,028 Watch out! 192 00:07:26,447 --> 00:07:27,907 Yes, like that man. 193 00:07:28,991 --> 00:07:30,409 One step by one. 194 00:07:31,243 --> 00:07:32,286 GORDON: Okay, Omar? 195 00:07:32,369 --> 00:07:33,204 OMAR: Yeah. 196 00:07:33,370 --> 00:07:36,749 GORDON: Okay. Man, it's soft. It's crumbling like mad. 197 00:07:37,041 --> 00:07:38,250 OMAR: Watch your foot, man. 198 00:07:38,334 --> 00:07:40,252 Just think about how great that food is gonna be. 199 00:07:40,336 --> 00:07:43,881 GORDON: It's hard to get your feet in because it just, it slips away. 200 00:07:45,216 --> 00:07:46,884 Surely there's an easier way down? 201 00:07:47,176 --> 00:07:50,221 OMAR: Just be careful over there because there's a beehive 202 00:07:50,304 --> 00:07:51,931 right on your left hand side. 203 00:07:52,014 --> 00:07:53,057 GORDON: (bleep). 204 00:07:53,140 --> 00:07:55,267 Who stuck a beehive on the side of this? 205 00:07:55,351 --> 00:07:56,644 Look at them. 206 00:07:57,019 --> 00:07:58,187 OMAR: Don't bother them, please. 207 00:07:58,562 --> 00:08:00,105 GORDON: Don't bother them! 208 00:08:00,189 --> 00:08:01,065 (bleep). 209 00:08:01,148 --> 00:08:02,149 OMAR: Be careful. 210 00:08:02,233 --> 00:08:03,901 GORDON: (bleep). 211 00:08:06,278 --> 00:08:08,447 (bleep). 212 00:08:11,450 --> 00:08:12,535 OMAR (off-screen): There you go. 213 00:08:12,618 --> 00:08:15,829 GORDON: (bleep). OMAR: Good job. GORDON: Bloody hell. 214 00:08:16,413 --> 00:08:19,959 Some call Omar Alonzo, the unofficial mayor of Oaxaca. 215 00:08:20,209 --> 00:08:21,544 Man, good to see you guys. 216 00:08:21,627 --> 00:08:23,295 His friend, Pepe Karizoza, 217 00:08:23,379 --> 00:08:27,508 grew up on this land and has foraged it since he was a child. 218 00:08:28,300 --> 00:08:30,511 So these ingredients are somewhat unique, right? 219 00:08:30,594 --> 00:08:32,346 OMAR: This is the only place where you can find them. 220 00:08:32,429 --> 00:08:33,430 GORDON: Right. 221 00:08:33,514 --> 00:08:35,015 OMAR: And it's very unique how you find them, 222 00:08:35,099 --> 00:08:36,267 and where you find them because it's not like 223 00:08:36,350 --> 00:08:37,893 they're laying around somewhere, you know? 224 00:08:37,977 --> 00:08:38,852 GORDON: Got you. 225 00:08:38,936 --> 00:08:41,438 So are these mainstream ingredients, or is this a wild ingredient? 226 00:08:41,522 --> 00:08:43,941 OMAR: This is a wild ingredient, and we are right here. 227 00:08:44,024 --> 00:08:45,234 GORDON: What's the ax for? 228 00:08:45,317 --> 00:08:46,485 Chopping down the cactus, no. 229 00:08:46,569 --> 00:08:47,695 OMAR: What about right there? 230 00:08:47,778 --> 00:08:50,281 GORDON: What the hell! What, the tree trunk? 231 00:08:50,656 --> 00:08:52,324 OMAR: You see that? 232 00:08:52,825 --> 00:08:54,034 GORDON: Oh. Are you serious? 233 00:08:54,118 --> 00:08:55,828 OMAR: Yeah. 234 00:08:55,911 --> 00:08:56,996 GORDON: Inside here? 235 00:08:57,079 --> 00:08:58,497 OMAR: It's like breaking up a piñata, you know? 236 00:08:58,581 --> 00:09:00,165 You break it and you see what's in it. 237 00:09:00,249 --> 00:09:01,166 GORDON: There's ingredients in here. 238 00:09:01,250 --> 00:09:02,793 OMAR: There's food in there, yeah. 239 00:09:02,876 --> 00:09:04,670 We just need to get it out. 240 00:09:06,630 --> 00:09:09,717 One, one. 241 00:09:10,884 --> 00:09:12,886 GORDON: What the hell can be inside this log? 242 00:09:13,596 --> 00:09:15,723 OMAR: Your prize when you're cooking against Gabriela. 243 00:09:16,473 --> 00:09:18,767 GORDON: Pepe said this was like breaking a piñata. 244 00:09:18,851 --> 00:09:20,603 OMAR: There you go. 245 00:09:20,686 --> 00:09:22,396 Uh, no. 246 00:09:23,022 --> 00:09:27,526 GORDON: But I've never been to a birthday party and seen a blindfolded kid 247 00:09:27,776 --> 00:09:29,278 swinging an ax. 248 00:09:29,612 --> 00:09:31,322 OMAR: Oh, you just killed our food I think. 249 00:09:31,405 --> 00:09:33,032 GORDON: (bleep). Pepe. 250 00:09:33,115 --> 00:09:34,283 Can you? 251 00:09:34,366 --> 00:09:35,367 (bleep). 252 00:09:35,451 --> 00:09:36,660 OMAR: Look at the bright side, 253 00:09:36,744 --> 00:09:38,495 we're gonna have plenty of firewood. 254 00:09:39,705 --> 00:09:42,124 PEPE: Ah. OMAR: Okay. 255 00:09:42,625 --> 00:09:45,252 GORDON: Ah. What is that? A grub? 256 00:09:45,336 --> 00:09:47,796 OMAR: That's a gusano yeah. GORDON: There's another one. 257 00:09:48,797 --> 00:09:49,882 (bleep) 258 00:09:50,549 --> 00:09:52,009 PEPE: It's full of protein. 259 00:09:52,092 --> 00:09:54,428 GORDON: Proteina. PEPE: It's full of proteina. GORDON: A bloody worm. 260 00:09:54,511 --> 00:09:58,098 If this is what's inside of a Oaxacan piñata. 261 00:09:58,182 --> 00:09:59,767 OMAR: Whoa, it's biting me. 262 00:09:59,850 --> 00:10:03,103 GORDON (off-screen): Please don't invite me to your kid's next birthday party. 263 00:10:06,023 --> 00:10:07,900 Yes. 264 00:10:07,983 --> 00:10:10,152 Listen, I have a bad, bad, bad history of worms. 265 00:10:10,235 --> 00:10:11,695 We're not eating these things raw, are we? 266 00:10:11,779 --> 00:10:13,155 OMAR: No we're not. We gotta cook 'em now. 267 00:10:13,238 --> 00:10:15,658 You'll see how delicious they're gonna turn out. 268 00:10:15,741 --> 00:10:18,160 GORDON (off-screen): Honestly, I don't think I've ever been so 269 00:10:18,243 --> 00:10:20,037 happy to eat cooked worms. 270 00:10:20,579 --> 00:10:21,789 This is it. 271 00:10:21,872 --> 00:10:22,665 OMAR: This is it. 272 00:10:22,748 --> 00:10:24,041 GORDON: No salt, no pepper, no... 273 00:10:24,124 --> 00:10:25,501 OMAR: Nothing. Nothing. 274 00:10:25,584 --> 00:10:27,836 Okay, pick your worm and then cook it the way you want. 275 00:10:27,920 --> 00:10:28,712 GORDON (off-screen): Pick my worm. 276 00:10:28,796 --> 00:10:29,630 OMAR (off-screen): Over easy. 277 00:10:29,713 --> 00:10:31,548 GORDON (off-screen): So I'll go for this one here. Okay? 278 00:10:31,632 --> 00:10:33,384 Pepe, that's yours. 279 00:10:33,467 --> 00:10:35,302 OMAR: Yeah, let's do it Pepe. 280 00:10:35,386 --> 00:10:36,679 GORDON (off-screen): So when would you eat this? 281 00:10:36,762 --> 00:10:38,305 OMAR: In the winter when it gets cold. 282 00:10:38,389 --> 00:10:39,807 This will be the protein. 283 00:10:39,890 --> 00:10:41,266 GORDON: People survive on these things in the winter? 284 00:10:41,350 --> 00:10:42,184 OMAR: Yeah. 285 00:10:42,267 --> 00:10:44,687 GORDON: Can you see that laid on top of a delicious mole negro? 286 00:10:44,770 --> 00:10:45,854 OMAR: Oh, yes. 287 00:10:45,938 --> 00:10:47,523 Definitely. 288 00:10:47,606 --> 00:10:48,649 GORDON: I'm not too sure. 289 00:10:48,732 --> 00:10:49,858 OMAR: Well, this is what we want. 290 00:10:49,942 --> 00:10:50,776 GORDON: The color. 291 00:10:50,859 --> 00:10:52,236 OMAR: That texture, yeah, and the color. 292 00:10:52,319 --> 00:10:53,737 Ooh, they smell good already. 293 00:10:53,821 --> 00:10:55,072 Alright, go for it. 294 00:10:55,155 --> 00:10:57,199 You first because you're our guest. 295 00:10:57,282 --> 00:10:59,076 GORDON: I'm hoping they taste better than they look. 296 00:10:59,159 --> 00:11:01,161 Come on, because they don't look very appetizing. 297 00:11:01,245 --> 00:11:03,622 OMAR: Any last words you would like to say? 298 00:11:03,706 --> 00:11:05,874 GORDON: So we just take a bite, crunch it. 299 00:11:05,958 --> 00:11:07,126 OMAR: Chew on it. 300 00:11:07,209 --> 00:11:09,461 GORDON: Yeah, okay. 301 00:11:19,096 --> 00:11:20,889 GORDON (off-screen): I'm in the hills outside Oaxaca, 302 00:11:20,973 --> 00:11:22,683 and my guides, Omar and Pepe, 303 00:11:22,766 --> 00:11:25,018 are introducing me to one of their favorite snacks. 304 00:11:25,811 --> 00:11:28,814 Okay. I can't say I share their enthusiasm. 305 00:11:37,448 --> 00:11:39,783 It's very paste-y, it's very mealy, it's... 306 00:11:40,409 --> 00:11:41,910 OMAR: Did it taste like butter to you? 307 00:11:41,994 --> 00:11:45,539 GORDON: Butter? No, it tasted like sawdust, gone warm, creamed up and. 308 00:11:45,622 --> 00:11:46,540 Pepe. 309 00:11:46,874 --> 00:11:48,083 PEPE: Cheers. 310 00:11:48,417 --> 00:11:49,918 GORDON: (bleep). 311 00:11:51,462 --> 00:11:53,297 OMAR: Wow, they're really good. 312 00:11:53,380 --> 00:11:55,215 GORDON: Not for me. 313 00:11:55,299 --> 00:11:56,717 OMAR: I feel kind of bad that you didn't like them, 314 00:11:56,800 --> 00:11:58,594 and I'm gonna give it a second try if you're 315 00:11:58,677 --> 00:11:59,595 up for it. 316 00:11:59,678 --> 00:12:02,139 Something also very, very unique and interesting. 317 00:12:02,848 --> 00:12:03,932 Let's go. 318 00:12:04,016 --> 00:12:06,810 GORDON: It can't be difficult on the back of that liquid worm. 319 00:12:08,937 --> 00:12:12,107 If I'm going to compete on Gabriela's manor, 320 00:12:12,191 --> 00:12:13,734 even though they're not my cup of tea, 321 00:12:13,817 --> 00:12:16,195 I've got to think of a way of using those worms. 322 00:12:16,653 --> 00:12:17,946 OMAR (off-screen): For sure it's going to be sweeter. 323 00:12:18,030 --> 00:12:19,406 GORDON: Sweeter? OMAR: Unique also. 324 00:12:19,490 --> 00:12:20,991 GORDON: Right. What are we looking for? 325 00:12:21,074 --> 00:12:22,409 OMAR: We're looking for honey ants. 326 00:12:22,493 --> 00:12:23,494 GORDON: Honey ants? 327 00:12:23,577 --> 00:12:25,662 OMAR: Yes. GORDON: Here? OMAR: Yeah. 328 00:12:25,746 --> 00:12:28,248 GORDON (off-screen): Omar tells me that these ants come out at night 329 00:12:28,332 --> 00:12:31,543 and collect nectar from the plants and trees around 330 00:12:31,627 --> 00:12:33,879 them to produce their own kind of honey. 331 00:12:33,962 --> 00:12:35,756 OMAR: That's the food for the rest of the colony. 332 00:12:35,839 --> 00:12:36,882 GORDON: But how do you get the honey from it? 333 00:12:36,965 --> 00:12:39,426 OMAR: Oh, you just put it in your mouth and as you put in mouth, 334 00:12:39,510 --> 00:12:40,511 they're gonna pop. 335 00:12:40,594 --> 00:12:41,804 GORDON: Bloody hell. 336 00:12:41,887 --> 00:12:43,680 OMAR: The cool thing is that the ant doesn't die, 337 00:12:43,764 --> 00:12:44,932 so you just, like, pop it, 338 00:12:45,015 --> 00:12:47,476 drink the honey and then you just put the ant back into the hole. 339 00:12:47,559 --> 00:12:48,602 GORDON: Really? 340 00:12:48,685 --> 00:12:50,646 OMAR: Yeah. Oh, there's some ants. So that's a good sign. 341 00:12:50,729 --> 00:12:52,272 GORDON: Okay. OMAR: Go for it. 342 00:12:52,356 --> 00:12:53,565 Just lay down on the floor, Gordon. 343 00:12:53,649 --> 00:12:54,650 GORDON: Okay. 344 00:12:55,317 --> 00:12:56,527 OMAR: Oh my God, look how many we've found. 345 00:12:56,610 --> 00:12:57,653 PEPE: Look, they're already leaving. 346 00:12:58,445 --> 00:12:59,279 GORDON: That's all honey? 347 00:12:59,363 --> 00:13:00,405 OMAR: Yeah. 348 00:13:00,489 --> 00:13:02,199 GORDON: It looks like a ball. OMAR: Yeah, it's their belly. 349 00:13:02,282 --> 00:13:03,492 GORDON: Really? OMAR: Yes. 350 00:13:03,575 --> 00:13:05,202 GORDON: And then more hanging down here? 351 00:13:05,661 --> 00:13:06,745 PEPE: They're hanging right there. 352 00:13:07,454 --> 00:13:09,039 OMAR: In a hole at the top. 353 00:13:09,122 --> 00:13:11,083 GORDON: Oh my God, they're all there. 354 00:13:11,166 --> 00:13:14,002 There's a hole full of sacks. 355 00:13:14,086 --> 00:13:14,962 How beautiful are they? 356 00:13:15,045 --> 00:13:16,672 OMAR: Wow. Wow, that's plenty. 357 00:13:16,755 --> 00:13:18,257 GORDON (off-screen): One, two, three, four, five. 358 00:13:18,340 --> 00:13:19,424 OMAR: They're all different sizes too. 359 00:13:19,508 --> 00:13:22,094 GORDON (off-screen): They're beautiful. Why aren't they biting? 360 00:13:22,427 --> 00:13:24,346 OMAR (off-screen): 'Cause they're Oaxacans, they're friendly. 361 00:13:24,429 --> 00:13:27,099 GORDON (off-screen): The actual sack is connected to the body. 362 00:13:27,182 --> 00:13:28,016 OMAR: Uh huh. 363 00:13:28,100 --> 00:13:29,810 GORDON: Man, they're like little balloons, aren't they? 364 00:13:29,893 --> 00:13:31,228 OMAR: Literally amber, no? 365 00:13:31,311 --> 00:13:33,355 GORDON: So just bite the belly. 366 00:13:33,438 --> 00:13:34,314 OMAR: Uh huh. 367 00:13:34,398 --> 00:13:35,566 GORDON: Just literally suck on its sack? 368 00:13:35,649 --> 00:13:37,568 OMAR: Yeah. 369 00:13:38,819 --> 00:13:41,363 GORDON: (bleep). 370 00:13:50,330 --> 00:13:51,748 That's (bleep) delicious. 371 00:13:51,832 --> 00:13:52,708 OMAR: Yes. 372 00:13:52,791 --> 00:13:56,628 GORDON: It tastes like sort of sweet honey stroke cider, vinegar. 373 00:13:56,712 --> 00:13:59,131 I want a main course, this one's my appetizer. 374 00:14:01,174 --> 00:14:03,510 OMAR: Woo-hoo. You just go for it. 375 00:14:07,264 --> 00:14:08,432 GORDON: It's pretty unique, isn't it? 376 00:14:08,515 --> 00:14:10,642 OMAR: Yes. 377 00:14:14,354 --> 00:14:15,898 GORDON: And he's still alive. 378 00:14:16,315 --> 00:14:17,274 GORDON: Look. 379 00:14:17,357 --> 00:14:18,984 It's sweet, so how come it's so sweet? 380 00:14:19,067 --> 00:14:20,986 OMAR: Because of what they collect at night, 381 00:14:21,069 --> 00:14:23,113 all of the flowers and the nectar from the different 382 00:14:23,196 --> 00:14:24,114 plants around them. 383 00:14:24,197 --> 00:14:25,574 GORDON (off-screen): And would you cook with them or just? 384 00:14:25,657 --> 00:14:28,327 OMAR: I think it will be really hard for you to collect a lot of them. 385 00:14:28,410 --> 00:14:29,411 GORDON (off-screen): Yeah. 386 00:14:29,494 --> 00:14:34,875 The ants were delicious but I can't transport them because you suck that belly 387 00:14:34,958 --> 00:14:36,084 off the ant. 388 00:14:36,168 --> 00:14:40,005 That's a little treasure, a little nugget of magic that Oaxaca has as a secret 389 00:14:40,088 --> 00:14:41,423 ingredient that I can't take. 390 00:14:41,506 --> 00:14:42,925 That was delicious. 391 00:14:43,008 --> 00:14:44,259 OMAR: I'm glad that you like it, 392 00:14:44,343 --> 00:14:45,385 but we're not quite done yet. 393 00:14:45,469 --> 00:14:46,678 We have another surprise for you. 394 00:14:46,762 --> 00:14:48,388 GORDON: One more. OMAR: One more. 395 00:14:48,472 --> 00:14:49,598 GORDON: As tasty as that? 396 00:14:49,681 --> 00:14:51,141 OMAR: Yes. GORDON: Yes. 397 00:14:51,224 --> 00:14:52,517 Aha, that was way better than the worms by the way. 398 00:14:52,601 --> 00:14:54,686 OMAR: Yeah? You see that right there? 399 00:14:55,354 --> 00:14:58,899 GORDON: That's a tree. OMAR: Look deeper. GORDON: What is that? 400 00:15:00,317 --> 00:15:01,568 OMAR: It's a wasp hive. 401 00:15:01,652 --> 00:15:03,195 GORDON: Stop it. 402 00:15:03,278 --> 00:15:05,364 Why are we? Why are we collecting wasps? 403 00:15:06,323 --> 00:15:08,492 OMAR: There's larvae but also honey in it. 404 00:15:08,575 --> 00:15:09,701 GORDON: Wasps don't produce honey. 405 00:15:09,785 --> 00:15:11,828 OMAR: They do. You'll be surprised. 406 00:15:11,912 --> 00:15:13,664 GORDON: Pepe, is he serious? PEPE: Si. 407 00:15:13,747 --> 00:15:15,666 OMAR: You ready? But. 408 00:15:16,708 --> 00:15:18,210 GORDON: Stop it. 409 00:15:18,293 --> 00:15:19,878 OMAR: You got to put that on first. 410 00:15:19,962 --> 00:15:21,129 GORDON: Will they get angry? 411 00:15:21,213 --> 00:15:23,423 OMAR: Let's say they wouldn't enjoy our company. 412 00:15:23,507 --> 00:15:26,593 GORDON (off-screen): Putting on a protective suit is never a good sign. 413 00:15:26,677 --> 00:15:31,014 Apparently, gathering the larva requires a lot of courage and a touch of crazy. 414 00:15:32,975 --> 00:15:34,977 OMAR: You see it? GORDON: Got it, yeah. Wow. OMAR: Alright. 415 00:15:35,060 --> 00:15:36,937 GORDON (off-screen): The plan is to tie a rope to the tree and 416 00:15:37,020 --> 00:15:39,398 shake it until all the wasps have left the nest. 417 00:15:40,148 --> 00:15:41,942 How many wasps are in there roughly? 418 00:15:42,025 --> 00:15:44,152 (speaking in native language). 419 00:15:44,236 --> 00:15:46,279 OMAR: 5,000. GORDON: 5,000 wasps? OMAR: Yes. 420 00:15:46,363 --> 00:15:47,739 GORDON: So right now they're all sleeping? 421 00:15:47,823 --> 00:15:50,701 OMAR (off-screen): Yes, they're cold because of the weather change. 422 00:15:51,535 --> 00:15:52,995 GORDON: (bleep). 423 00:15:54,538 --> 00:15:56,289 Wait, wait. Wait, wait. Pepe, for (bleep). 424 00:15:56,707 --> 00:15:57,833 OMAR: Pepe wait! 425 00:15:58,250 --> 00:16:00,627 OMAR: Don't shake it yet. GORDON: Wait. 426 00:16:00,711 --> 00:16:02,587 Thousands of wasps inside that little nest. 427 00:16:02,671 --> 00:16:05,841 You don't wanna piss off a hive anytime. 428 00:16:05,924 --> 00:16:06,967 They've started coming out. 429 00:16:07,050 --> 00:16:08,218 OMAR: Oh, they're coming out. They're coming. 430 00:16:08,301 --> 00:16:09,428 GORDON: They're gonna start to come out. 431 00:16:09,511 --> 00:16:10,679 OMAR: Watch out. GORDON: Pepe, Pepe, Pepe. 432 00:16:10,762 --> 00:16:11,972 OMAR: Pepe, Pepe. 433 00:16:12,055 --> 00:16:13,432 (speaking in native language). 434 00:16:13,515 --> 00:16:15,100 GORDON: (bleep). Are we ready? 435 00:16:15,183 --> 00:16:17,686 Yeah, Pepe, this is his back garden so, you know, 436 00:16:17,769 --> 00:16:19,771 he was right up there tying the sort of lasso, 437 00:16:19,855 --> 00:16:21,023 and then we were tugging and pulling and 438 00:16:21,106 --> 00:16:22,315 all of a sudden they started coming out. 439 00:16:22,691 --> 00:16:24,693 Isn't this a bit crazy for ingredients? 440 00:16:25,902 --> 00:16:26,862 PEPE: Gently, gently. 441 00:16:27,362 --> 00:16:29,406 OMAR: Okay, stop, stop. 442 00:16:30,657 --> 00:16:32,409 Check if the queen already left. 443 00:16:32,492 --> 00:16:33,243 GORDON: This is crazy. 444 00:16:33,326 --> 00:16:34,828 PEPE: Not yet. Wait for me. 445 00:16:34,911 --> 00:16:35,746 Are they leaving? 446 00:16:35,829 --> 00:16:36,955 OMAR: Yes, hold on. 447 00:16:37,831 --> 00:16:40,751 GORDON: What's he doing? OMAR: He's shaking it. GORDON: What the (bleep). 448 00:16:41,543 --> 00:16:43,962 Can you see any wasps leaving? 449 00:16:44,046 --> 00:16:44,963 OMAR: Yeah, there's a lot of them. 450 00:16:45,047 --> 00:16:46,089 (speaking in native language) 451 00:16:46,173 --> 00:16:47,382 GORDON (bleep). OMAR: He's gonna... 452 00:16:48,050 --> 00:16:49,009 OMAR: He's getting the machete. 453 00:16:49,509 --> 00:16:51,803 GORDON: A machete? OMAR: He's gonna fight them. GORDON: (bleep)! 454 00:16:56,767 --> 00:16:59,144 ♪ ♪ 455 00:16:59,227 --> 00:17:00,812 GORDON (off-screen): I'm in the hills of Oaxaca, 456 00:17:00,896 --> 00:17:03,690 attempting to harvest wasp larvae for my final cook. 457 00:17:04,149 --> 00:17:05,609 OMAR: He's going to... 458 00:17:06,276 --> 00:17:07,235 OMAR: He's getting the machete. 459 00:17:07,903 --> 00:17:08,820 GORDON: A machete? 460 00:17:08,904 --> 00:17:09,946 OMAR: He's going to fight them. 461 00:17:10,030 --> 00:17:11,239 GORDON: (bleep). 462 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. 463 00:17:17,913 --> 00:17:19,790 GORDON: Five thousand wasps, isn't tat a dangerous thing to do down there? 464 00:17:22,667 --> 00:17:23,960 PEPE: I believe its ready. 465 00:17:25,003 --> 00:17:27,839 OMAR: Ooh, he got it. GORDON: Have they all gone? OMAR: All gone. Looks like it. 466 00:17:28,924 --> 00:17:30,759 This is as soft as paper. 467 00:17:30,842 --> 00:17:32,803 Layer by layer, you have to break it up. 468 00:17:34,137 --> 00:17:35,263 Oh, that's honey. 469 00:17:35,347 --> 00:17:36,640 Look, you see it? 470 00:17:36,723 --> 00:17:37,974 GORDON (off-screen): This bit here's the honeycomb? 471 00:17:38,058 --> 00:17:41,144 OMAR (off-screen): Yes. Wanna get it off the branch? 472 00:17:42,479 --> 00:17:45,440 This is going to be your secret weapon in the cookout at the end. 473 00:17:46,316 --> 00:17:47,734 GORDON: There's the honey there, look. 474 00:17:47,818 --> 00:17:49,194 OMAR: Oh, it looks good. 475 00:17:49,277 --> 00:17:50,570 GORDON: Shall we? OMAR: Shall we try it? 476 00:17:50,654 --> 00:17:53,365 GORDON: So I had no idea that wasps produce honey. 477 00:17:53,448 --> 00:17:54,616 Si, si. 478 00:17:54,699 --> 00:17:56,368 OMAR: You have to eat the whole thing. 479 00:17:56,952 --> 00:17:58,495 Cheers, guys. 480 00:17:58,578 --> 00:18:02,332 GORDON: Wow. Hm. That is so delicious. 481 00:18:03,792 --> 00:18:05,252 That is so sweet. 482 00:18:05,335 --> 00:18:09,548 Cracking this like paper mache, skull open and you've got these incredible little 483 00:18:09,631 --> 00:18:12,634 compartments that are laced with the most amazing honey. 484 00:18:13,135 --> 00:18:15,846 Not as sweet as bee honey, but so delicious. 485 00:18:16,555 --> 00:18:17,389 Oh my God. 486 00:18:17,472 --> 00:18:18,515 OMAR: The honey's great, 487 00:18:18,598 --> 00:18:21,101 but the main ingredient is the larva that you're gonna find in there. 488 00:18:21,184 --> 00:18:22,310 Oh my God, look at that. 489 00:18:22,811 --> 00:18:23,937 GORDON: Ah. 490 00:18:25,438 --> 00:18:26,565 PEPE: And here are the larvae. 491 00:18:26,648 --> 00:18:27,399 GORDON: That's the larvae there. 492 00:18:27,482 --> 00:18:27,816 PEPE: Here. 493 00:18:28,859 --> 00:18:31,236 GORDON: So that's them. So they're wasp eggs. 494 00:18:31,319 --> 00:18:32,195 PEPE: Uh huh. 495 00:18:32,279 --> 00:18:33,697 GORDON: And so what would you do with the larvae? 496 00:18:33,780 --> 00:18:36,575 OMAR (off-screen): So you cook them and then you make sauce with it. 497 00:18:37,284 --> 00:18:38,285 GORDON (off-screen): Wow. 498 00:18:38,368 --> 00:18:39,703 OMAR: There you go. GORDON: And so what's in here? 499 00:18:39,786 --> 00:18:41,037 You've got larvae, what else is in there? 500 00:18:41,121 --> 00:18:42,998 OMAR: Garlic, onion, chili, water, salt. 501 00:18:43,081 --> 00:18:44,457 GORDON: Wow. 502 00:18:44,541 --> 00:18:46,459 Hm. 503 00:18:47,252 --> 00:18:49,212 Wow. That is beautiful. 504 00:18:49,296 --> 00:18:51,548 It's definitely given me some great ideas ahead of the final cook. 505 00:18:51,673 --> 00:18:53,300 OMAR: He already has a lot of ideas for cooking. 506 00:18:53,383 --> 00:18:56,678 GORDON: For me, it's interesting to see what Oaxaca has to offer and these 507 00:18:56,761 --> 00:18:58,722 ingredients are second to none. 508 00:18:59,139 --> 00:19:00,974 OMAR: Yeah, we have it all. GORDON: Delicious. Good job. 509 00:19:01,057 --> 00:19:02,350 OMAR: Ah. GORDON: Seriously, thank you. 510 00:19:03,018 --> 00:19:03,602 PEPE: Perfect. 511 00:19:05,395 --> 00:19:06,229 GORDON: Hm. 512 00:19:06,313 --> 00:19:10,442 I'm starting to get up to speed with the Oaxacan DNA now. 513 00:19:10,859 --> 00:19:11,902 There's more than just chocolate. 514 00:19:11,985 --> 00:19:14,821 This has got incredible layers that are in abundance. 515 00:19:22,537 --> 00:19:24,706 GORDON (off-screen): With only a few days left until the final cook, 516 00:19:24,789 --> 00:19:27,959 I need to go big or go home if I'm gonna have any chance 517 00:19:28,043 --> 00:19:29,711 of beating Gabriela. 518 00:19:30,420 --> 00:19:34,299 And that means I need to get my hands on a world class mole. 519 00:19:35,342 --> 00:19:40,305 So I've asked Oaxacan foodie, Nicky, to introduce me to a local legend. 520 00:19:41,181 --> 00:19:43,975 Now, Nicky, you said you were going to take me to a guy 521 00:19:44,059 --> 00:19:46,061 that produces the best mole in Oaxaca. 522 00:19:46,561 --> 00:19:49,814 NICKY: Yes. So he is right over here, Jorge. 523 00:19:49,898 --> 00:19:52,108 They call him El Mole because his mole is that good. 524 00:19:52,192 --> 00:19:53,944 GORDON: Seriously? NICKY: Yes. GORDON: What, in here? 525 00:19:54,027 --> 00:19:55,445 NICKY: Yeah, it's right here. You see the sign? 526 00:19:55,528 --> 00:19:56,780 GORDON: Really? 527 00:19:56,863 --> 00:19:58,323 NICKY: Alfonsina. GORDON: I can't wait. 528 00:19:58,406 --> 00:20:00,700 Alfonsina. This place looks beautiful. 529 00:20:00,784 --> 00:20:02,869 NICKY: There's Jorge. GORDON: Ah. Jorge. 530 00:20:03,620 --> 00:20:06,289 JORGE: Hey. GORDON: Good morning. JORGE: Good morning. 531 00:20:06,373 --> 00:20:08,541 GORDON: You good? Nice to meet you. 532 00:20:08,625 --> 00:20:10,252 JORGE: Pleased to meet you. GORDON: Absolute pleasure. NICKY: Yeah. 533 00:20:10,335 --> 00:20:14,005 GORDON: So this is the. NICKY: This is a family recipe. 534 00:20:14,089 --> 00:20:16,132 GORDON: A family recipe. All upstairs, right? 535 00:20:16,216 --> 00:20:17,592 Big secret. 536 00:20:17,676 --> 00:20:19,094 (speaking in native language). 537 00:20:19,177 --> 00:20:20,929 NICKY: Now it's not a secret. 538 00:20:21,388 --> 00:20:23,056 GORDON: No. Just between you and I. 539 00:20:23,139 --> 00:20:26,101 Okay, I'll keep it a secret. I promise. Okay. 540 00:20:27,727 --> 00:20:28,687 GORDON (off-screen): The first step, 541 00:20:28,770 --> 00:20:31,815 Jorge hands me blistered tomatoes and tomatillos. 542 00:20:31,898 --> 00:20:33,066 (speaking in native language). 543 00:20:33,149 --> 00:20:34,734 GORDON: Si. 544 00:20:34,818 --> 00:20:37,487 Next, while I clean and remove the seeds from the chilies. 545 00:20:38,280 --> 00:20:41,491 JORGE: Everything I'm toasting here will always be on low heat. 546 00:20:41,574 --> 00:20:44,703 GORDON (off-screen): Jorge toasts different nuts and spices on the comal. 547 00:20:44,786 --> 00:20:48,707 I got up to speed with making chocolate, and what else is going into this? 548 00:20:49,499 --> 00:20:51,835 NICKY: Thyme, oregano. 549 00:20:51,918 --> 00:20:52,919 GORDON: Yeah. 550 00:20:53,003 --> 00:20:57,590 NICKY (off-screen): Sesame seeds, raisins, garlic, almonds and cinnamon. 551 00:20:58,133 --> 00:21:00,010 GORDON: And then the onions are going to roast onto the coals? 552 00:21:00,093 --> 00:21:01,177 NICKY: Exactly. 553 00:21:01,261 --> 00:21:02,762 GORDON: There's nothing measured out. 554 00:21:02,846 --> 00:21:04,556 Jorge is just cooking with the eyes. 555 00:21:04,639 --> 00:21:05,724 NICKY: Uh huh. 556 00:21:05,807 --> 00:21:06,891 GORDON: Is that just confidence? 557 00:21:06,975 --> 00:21:08,518 NICKY: I think it's just practice. 558 00:21:08,601 --> 00:21:09,811 A lot of practice. 559 00:21:09,894 --> 00:21:12,397 Cooking with your heart is going to give a lot of flavor. 560 00:21:12,480 --> 00:21:13,565 GORDON: Yes. 561 00:21:13,648 --> 00:21:14,774 (speaking in native language). 562 00:21:14,858 --> 00:21:16,484 NICKY: So that's the chiles that you just cleaned, 563 00:21:16,568 --> 00:21:17,902 so now you can mix everything together. 564 00:21:17,986 --> 00:21:18,903 GORDON: Mix it all up? 565 00:21:18,987 --> 00:21:20,864 NICKY: Yeah. 566 00:21:20,947 --> 00:21:23,491 GORDON: One of the best spatulas I've ever had in my life and, clearly, 567 00:21:23,575 --> 00:21:25,702 one of the cheapest. 568 00:21:26,036 --> 00:21:27,120 (laughter). 569 00:21:27,203 --> 00:21:30,373 GORDON (off-screen): With the almost dizzying variety of spices and nuts, we add, 570 00:21:30,457 --> 00:21:31,791 of all things... 571 00:21:31,875 --> 00:21:33,418 That is hot. (bleep). 572 00:21:33,793 --> 00:21:35,628 GORDON (off-screen): Roasted plantain. 573 00:21:35,712 --> 00:21:38,715 I mean I just love the smell of this. 574 00:21:39,049 --> 00:21:40,008 That smells incredible. 575 00:21:40,091 --> 00:21:41,217 All in with the plantain, right? 576 00:21:41,301 --> 00:21:42,344 NICKY: Exactly. 577 00:21:42,427 --> 00:21:43,595 GORDON: Tell you what, 578 00:21:43,678 --> 00:21:45,347 I'm going to look at cardboard in a completely different way now. 579 00:21:45,430 --> 00:21:47,140 You know that. Honestly. 580 00:21:47,223 --> 00:21:48,516 Once the tomatoes have cooked, 581 00:21:48,600 --> 00:21:50,393 they're added to the toasted and roasted ingredients. 582 00:21:50,894 --> 00:21:52,604 It's so beautiful. 583 00:21:52,687 --> 00:21:53,730 It smells smoky. 584 00:21:54,439 --> 00:21:56,900 JORGE: The seeds that you already cleaned from the chiles... 585 00:21:56,983 --> 00:21:58,193 ...now you're gonna put them in there. 586 00:21:59,235 --> 00:22:00,195 GORDON: The seeds on at the beginning. 587 00:22:00,278 --> 00:22:01,029 NICKY: Yeah. 588 00:22:01,112 --> 00:22:02,947 GORDON (off-screen): Taking the seeds from the clean chili pods, 589 00:22:03,031 --> 00:22:05,367 Jorge has me light them on fire. 590 00:22:05,784 --> 00:22:07,952 (bleep). 591 00:22:08,036 --> 00:22:09,662 NICKY (off-screen): For flavor. 592 00:22:09,746 --> 00:22:12,957 GORDON (off-screen): Perhaps the first time I've ever intentionally burnt my food. 593 00:22:14,167 --> 00:22:15,126 So that smells good. 594 00:22:15,210 --> 00:22:16,252 It smells really good. 595 00:22:16,336 --> 00:22:17,921 NICKY: So this is where the hard work really begins. 596 00:22:18,004 --> 00:22:19,255 GORDON: Hold on a minute. JORGE: Si 597 00:22:19,339 --> 00:22:21,257 GORDON: Jorge has been cooking mole every day since he was 14. 598 00:22:21,341 --> 00:22:23,676 Not a day in a culinary school, 599 00:22:23,760 --> 00:22:28,306 and just that level of knowledge he was is extraordinary. 600 00:22:30,308 --> 00:22:31,643 It smells delicious, 601 00:22:31,726 --> 00:22:34,437 but it does look like something inside of a diaper. 602 00:22:34,521 --> 00:22:35,772 (laughter). 603 00:22:35,855 --> 00:22:37,065 GORDON: Doesn't it? 604 00:22:37,607 --> 00:22:41,194 (speaking in native language) 605 00:22:42,862 --> 00:22:45,615 NICKY: Now that you've learned how to make a proper mole, 606 00:22:45,698 --> 00:22:47,742 you have to learn how to make proper tortillas. 607 00:22:47,826 --> 00:22:50,203 GORDON: Excellent. NICKY: Yeah, you ready? GORDON: Gracias. Man. 608 00:22:52,288 --> 00:22:54,624 While Jorge finishes the grinding and cooking of the mole, 609 00:22:54,707 --> 00:22:57,252 he sends me off to meet his mother, Elvia. Ola. 610 00:22:58,878 --> 00:23:00,380 ELVIA: How are you? 611 00:23:00,880 --> 00:23:03,425 NICKY: I'd like to introduce Gordon. 612 00:23:04,050 --> 00:23:06,094 GORDON: She'll be showing me how she makes her soft tortillas. 613 00:23:09,180 --> 00:23:10,598 Si. Ah. 614 00:23:11,724 --> 00:23:13,143 ELVIA: Easy. Look. 615 00:23:13,893 --> 00:23:14,811 NICKY (off-screen): So now look. 616 00:23:14,894 --> 00:23:16,771 GORDON: Right. 617 00:23:16,855 --> 00:23:18,940 And just a gentle press there, yeah? 618 00:23:19,524 --> 00:23:21,067 ELVIA: Yeah. 619 00:23:24,028 --> 00:23:26,364 GORDON: Ah (bleep). ELVIA: No, no, no. GORDON: No, no, no. 620 00:23:26,448 --> 00:23:27,365 ELVIA: No, no, no. 621 00:23:27,449 --> 00:23:28,783 GORDON: Dammit. What happened there? 622 00:23:28,867 --> 00:23:30,076 NICKY: That's not right. 623 00:23:30,160 --> 00:23:31,703 Just with one hand. 624 00:23:31,786 --> 00:23:33,872 You can't use both of your hands to put down. 625 00:23:33,955 --> 00:23:34,831 GORDON: One hand? 626 00:23:34,914 --> 00:23:36,124 NICKY: Yeah. 627 00:23:36,207 --> 00:23:37,625 GORDON: Okay. 628 00:23:37,709 --> 00:23:39,043 Apparently, two hands aren't always better than one. 629 00:23:39,127 --> 00:23:43,715 Leave it to the Oaxacans and their complicated cuisine to make a Michelin-starred chef 630 00:23:43,798 --> 00:23:45,717 feel like a total donkey. 631 00:23:47,135 --> 00:23:48,511 Oh, bollocks. Okay. 632 00:23:49,053 --> 00:23:50,221 ELVIA: Relax, relax. 633 00:23:51,014 --> 00:23:52,724 GORDON: Tranquilo, tranquilo. 634 00:23:54,225 --> 00:23:56,227 I've got it. I've got it. Watch. 635 00:23:56,311 --> 00:23:57,437 NICKY (off-screen): Okay, okay. 636 00:23:59,022 --> 00:24:01,107 ELVIA: Like that, it works better like that. 637 00:24:01,608 --> 00:24:03,067 GORDON: Si. Okay. Getting there. 638 00:24:03,151 --> 00:24:04,027 ELVIA: Okay. 639 00:24:04,110 --> 00:24:05,320 GORDON: Slowly. We're getting there. 640 00:24:05,403 --> 00:24:06,613 It takes a few tortillas, 641 00:24:06,696 --> 00:24:08,907 but I finally start to get the hang of it. 642 00:24:09,699 --> 00:24:11,034 ELVIA: Si. Okay. 643 00:24:13,620 --> 00:24:14,996 NICKY: This is your last test. 644 00:24:16,581 --> 00:24:17,540 ELVIA: Ready. There it goes. 645 00:24:18,249 --> 00:24:19,334 GORDON: What's she saying? Get out? 646 00:24:19,417 --> 00:24:20,376 NICKY: No. 647 00:24:20,460 --> 00:24:21,669 (laughter). 648 00:24:21,753 --> 00:24:23,087 NICKY (off-screen): No, she says, you know, 649 00:24:23,171 --> 00:24:23,963 you're learning, it's going okay. 650 00:24:24,047 --> 00:24:25,215 GORDON: Okay. 651 00:24:25,298 --> 00:24:27,133 I finally got Elvia's stamp of approval, 652 00:24:27,217 --> 00:24:30,094 but something tells me she's not offering me a job. 653 00:24:30,678 --> 00:24:31,971 You are an amazing artist, 654 00:24:32,055 --> 00:24:33,473 I mean, clearly, 655 00:24:33,556 --> 00:24:35,016 it runs in the family, right? 656 00:24:35,099 --> 00:24:36,267 NICKY (off-screen): Absolutely. 657 00:24:36,351 --> 00:24:37,352 GORDON: Is the mole ready? 658 00:24:37,435 --> 00:24:38,394 ELVIRA: No... 659 00:24:38,478 --> 00:24:40,980 (speaking in native language). 660 00:24:41,064 --> 00:24:43,024 NICKY: Apparently there's one other thing that she wants to show us. 661 00:24:43,107 --> 00:24:45,026 GORDON: After you, please. 662 00:24:45,360 --> 00:24:50,240 Making mole can be an all-day process and, instead of me hovering around, 663 00:24:51,366 --> 00:24:53,952 waiting for a taste, Elvia has found a way to keep me busy. 664 00:24:54,035 --> 00:24:55,161 Ola. 665 00:24:55,245 --> 00:24:56,454 ILYA: Ola. 666 00:24:56,538 --> 00:24:58,915 ELVIA: I'd like you to meet my sister. 667 00:24:58,998 --> 00:24:59,999 GORDON: Pleasure meeting you. 668 00:25:00,500 --> 00:25:04,671 (speaking in native language). 669 00:25:05,129 --> 00:25:06,631 NICKY: This is a traditional healing practice. 670 00:25:06,714 --> 00:25:08,049 GORDON: Oh, you want to heal my body? 671 00:25:08,132 --> 00:25:09,092 NICKY: Yeah. That's right. 672 00:25:09,175 --> 00:25:11,302 GORDON: Where? NICKY: This is. GORDON: Stop it. 673 00:25:11,386 --> 00:25:13,805 NICKY (off-screen): You're going to get into this little oven right here. 674 00:25:13,888 --> 00:25:15,682 GORDON: This is a, well it's like a steam room. 675 00:25:15,765 --> 00:25:18,226 NICKY: Yes. GORDON: On the floor. NICKY: Uh huh. 676 00:25:18,309 --> 00:25:20,895 GORDON (off-screen): Jorge's aunt, Ilya, will be showing me a Temescal. 677 00:25:21,771 --> 00:25:23,648 NICKY: So you're going to have to take your clothes off. 678 00:25:23,731 --> 00:25:26,276 GORDON: Oh, stop it. NICKY: It's the first step. 679 00:25:26,359 --> 00:25:27,944 GORDON: Momma, I love you dearly. 680 00:25:28,027 --> 00:25:29,028 You want me... 681 00:25:29,112 --> 00:25:29,904 NICKY: Yeah. 682 00:25:29,988 --> 00:25:31,155 GORDON: Stark naked in the neighborhood. 683 00:25:31,239 --> 00:25:32,115 Come on! 684 00:25:32,198 --> 00:25:33,324 NICKY: All of your clothes. 685 00:25:33,408 --> 00:25:34,617 GORDON: I wouldn't do that to the ladies. 686 00:25:34,701 --> 00:25:36,703 NICKY: She has a blanket. GORDON: Oh, in a blanket. 687 00:25:36,786 --> 00:25:38,037 NICKY: You know, you can cover yourself with a blanket. 688 00:25:38,121 --> 00:25:40,248 GORDON: Thank you. Okay. Close your eyes, Mama. 689 00:25:41,040 --> 00:25:42,000 (laughter). 690 00:25:42,083 --> 00:25:43,710 (speaking in native language). 691 00:25:44,460 --> 00:25:47,797 GORDON: Mad. Okay. Get the blanket, girl, please. 692 00:25:48,381 --> 00:25:50,341 Just in case the babies are peeping. 693 00:25:50,425 --> 00:25:52,969 I just want some mole. 694 00:25:54,262 --> 00:25:57,015 Ilya begins rubbing me with a herb mix to open my pores, 695 00:25:58,349 --> 00:25:59,976 or maybe she's seasoning me, 696 00:26:00,059 --> 00:26:02,353 at this point it's too early to tell. 697 00:26:02,979 --> 00:26:04,856 Ooh, not too far down there. Not too far down there. 698 00:26:04,939 --> 00:26:06,024 NICKY (off-screen): Is it burning a bit? 699 00:26:06,107 --> 00:26:09,152 GORDON: It is in my crack, yes. 700 00:26:09,235 --> 00:26:10,778 NICKY: So she's going to go in first. 701 00:26:10,862 --> 00:26:13,531 GORDON: Okay, coming in. 702 00:26:14,657 --> 00:26:16,242 The things I do for food. 703 00:26:21,456 --> 00:26:22,832 GORDON: The things I do for food. 704 00:26:23,499 --> 00:26:26,252 I'm in Oaxaca, and my journey to tasting a delicious mole. 705 00:26:26,336 --> 00:26:27,503 NICKY: I've got this. 706 00:26:27,587 --> 00:26:30,423 GORDON (off-screen): Has taken a detour to a full body cleanse 707 00:26:30,506 --> 00:26:32,759 in a tiny sweat lodge. 708 00:26:33,217 --> 00:26:34,719 Now it's very steamy in here. 709 00:26:34,802 --> 00:26:38,139 She's laid down next to me now. 710 00:26:38,222 --> 00:26:39,515 Oh. 711 00:26:39,599 --> 00:26:40,892 She's holding my hand in the air where 712 00:26:40,975 --> 00:26:42,185 the hot steam is. 713 00:26:42,268 --> 00:26:44,228 I, ooh. (bleep). 714 00:26:44,312 --> 00:26:45,938 GORDON: Woo! 715 00:26:46,022 --> 00:26:47,732 NICKY: Ooh, there we go. 716 00:26:47,815 --> 00:26:49,108 (coughs). 717 00:26:49,192 --> 00:26:51,527 NICKY: Okay, Gordon. You're ready. 718 00:26:51,611 --> 00:26:54,822 GORDON: (bleep) Gracias. 719 00:26:56,157 --> 00:26:59,577 I came for an amazing understanding how to make a mole, 720 00:26:59,786 --> 00:27:03,331 I had no idea I'd be getting naked in somebody's garden. 721 00:27:03,831 --> 00:27:05,249 Please may I have some mole now? 722 00:27:05,333 --> 00:27:06,668 NICKY: Of course. 723 00:27:06,751 --> 00:27:07,877 GORDON: But I do have the magic. 724 00:27:07,960 --> 00:27:09,462 I feel cleansed. 725 00:27:11,506 --> 00:27:12,423 JORGE: How are you? 726 00:27:12,882 --> 00:27:14,050 This is how we serve it here. 727 00:27:14,717 --> 00:27:17,220 GORDON: Oh my Lord, thank you. That looks beautiful. 728 00:27:17,637 --> 00:27:21,182 Uh huh. Oh my God. 729 00:27:21,599 --> 00:27:23,434 NICKY: Mmm. GORDON: That is delicious. JORGE: Si. 730 00:27:23,518 --> 00:27:25,061 GORDON: Very delicious. 731 00:27:25,144 --> 00:27:28,189 It's rich, charcoal, spicy. 732 00:27:28,690 --> 00:27:30,108 (speaking in native language). 733 00:27:30,441 --> 00:27:31,901 NICKY: So what you're trying here is Oaxaca. 734 00:27:31,984 --> 00:27:35,154 GORDON: Wow. So rich. Really good indeed. 735 00:27:35,238 --> 00:27:36,823 May I take a jar for the final cook because 736 00:27:36,906 --> 00:27:38,783 there's no way I can make that in one day. 737 00:27:39,409 --> 00:27:40,743 JORGE: Of course. 738 00:27:41,285 --> 00:27:43,413 GORDON: Please. That is magic in a jar. 739 00:27:44,122 --> 00:27:47,792 Mole is the essence of Oaxacan cuisine, 740 00:27:47,875 --> 00:27:51,587 but that stuff doesn't take two, three hours to make. 741 00:27:51,671 --> 00:27:53,256 That takes sometimes days, 742 00:27:53,339 --> 00:27:55,425 so capturing that magic in that jar, 743 00:27:55,508 --> 00:27:57,760 I feel like I've got a bit of a head start. 744 00:27:58,344 --> 00:27:59,762 Where's my clothes? 745 00:27:59,846 --> 00:28:01,764 NICKY: Oh, yeah, they're right over here. 746 00:28:01,973 --> 00:28:02,890 GORDON: Shall we? 747 00:28:02,974 --> 00:28:04,142 NICKY: I think they're baking on top. 748 00:28:04,225 --> 00:28:05,226 GORDON: Gracias. Thank you. 749 00:28:07,103 --> 00:28:08,730 GORDON (off-screen): It's the day before the final cook, 750 00:28:08,813 --> 00:28:11,190 and if there's one true Oaxacan ingredient other than 751 00:28:11,274 --> 00:28:15,903 mole that I need to compete against Gabriela it's mezcal. 752 00:28:16,195 --> 00:28:17,280 Make no mistake, 753 00:28:17,363 --> 00:28:19,699 mezcal is not the same as tequila. 754 00:28:20,283 --> 00:28:22,034 Both come from the agave plant, 755 00:28:22,118 --> 00:28:25,455 but mezcal is produced in small batches and considered 756 00:28:25,538 --> 00:28:27,623 more artisanal than tequila. 757 00:28:29,500 --> 00:28:30,626 Now I know it's still early, 758 00:28:30,710 --> 00:28:34,422 but Gabi said there's a local man called Armando who 759 00:28:34,505 --> 00:28:38,342 produces one of the best mescals anywhere in Mexico. 760 00:28:40,178 --> 00:28:41,012 Armando! 761 00:28:41,095 --> 00:28:44,974 ARMANDO: Hey, Gordon. GORDON: Hello, my friend. ARMANDO: Hey, how are you? 762 00:28:45,057 --> 00:28:47,101 GORDON: What a beautiful place. ARMANDO: How are you doing? 763 00:28:47,185 --> 00:28:48,060 Welcome. 764 00:28:48,144 --> 00:28:49,270 GORDON: Good to see you. ARMANDO: Good to see you. 765 00:28:49,353 --> 00:28:50,396 GORDON: Now this is incredible. 766 00:28:50,480 --> 00:28:52,523 ARMANDO: Agave for mezcal. GORDON: Agave for mezcal. 767 00:28:52,607 --> 00:28:53,566 ARMANDO: Yes. 768 00:28:53,649 --> 00:28:56,027 GORDON: Now Gabi said that you're producing some of 769 00:28:56,110 --> 00:28:57,779 the best mezcal anywhere in Mexico. 770 00:28:58,070 --> 00:28:59,489 What makes it so special here? 771 00:28:59,572 --> 00:29:00,490 ARMANDO: No machines. 772 00:29:01,199 --> 00:29:02,784 GORDON: I got you. ARMANDO: It's all by hand. 773 00:29:02,867 --> 00:29:05,036 GORDON: Your flavor profile is somewhat unique. 774 00:29:05,119 --> 00:29:06,204 ARMANDO: It's smoky. 775 00:29:06,287 --> 00:29:07,413 GORDON: Smoky. 776 00:29:07,497 --> 00:29:08,748 Ola. 777 00:29:10,333 --> 00:29:12,710 ARMANDO: This is how we harvest the agave. 778 00:29:12,794 --> 00:29:13,795 GORDON: Wow. 779 00:29:13,878 --> 00:29:14,879 ARMANDO: Everything's by hand. 780 00:29:14,962 --> 00:29:16,047 GORDON: So they look like giant pineapples. 781 00:29:16,130 --> 00:29:19,842 ARMANDO: Yes, it is, it's about 100 kilos each, each one. 782 00:29:20,176 --> 00:29:23,054 Friends, take a small break. The worker has arrived. 783 00:29:24,138 --> 00:29:25,056 GORDON: What was that? 784 00:29:25,139 --> 00:29:26,349 ARMANDO: I tell them to take a break. 785 00:29:26,432 --> 00:29:27,683 GORDON: Tea time? ARMANDO: It's your turn. 786 00:29:27,767 --> 00:29:29,227 Please. 787 00:29:29,310 --> 00:29:30,895 GORDON: Got ya. 788 00:29:30,978 --> 00:29:32,647 Right, so you're not going to make this easy are you? 789 00:29:32,730 --> 00:29:35,233 (bleep). (bleep). 790 00:29:39,529 --> 00:29:41,948 bloody hell. (bleep). 791 00:29:42,949 --> 00:29:44,408 ARMANDO: Harder, harder. 792 00:29:44,492 --> 00:29:45,535 Come on. 793 00:29:45,618 --> 00:29:47,036 GORDON (off-screen): To get to the piña of the agave, 794 00:29:47,119 --> 00:29:49,831 Armando first has me remove the spiny leaves. 795 00:29:49,914 --> 00:29:52,542 ARMANDO: Oh my God, Gordon. GORDON: I'm getting there. 796 00:29:53,960 --> 00:29:55,711 ARMANDO (off-screen): I will never hire you again. 797 00:29:55,920 --> 00:29:57,964 GORDON: Give me time. ARMANDO: Okay, okay. 798 00:29:58,047 --> 00:30:00,424 GORDON: It is slightly different to the kind of knives I use. 799 00:30:00,508 --> 00:30:01,425 ARMANDO: Come on, Gordon. 800 00:30:01,509 --> 00:30:03,177 Do your first one. You have 40 more agave. 801 00:30:03,261 --> 00:30:04,345 GORDON: 40 more! ARMANDO: Yes. 802 00:30:04,428 --> 00:30:07,098 GORDON: So literally you go through 40 of these a day? 803 00:30:07,181 --> 00:30:10,601 ARMANDO: It's around four tons of these for each day. 804 00:30:10,685 --> 00:30:13,396 Do you have any blisters? 805 00:30:13,479 --> 00:30:14,397 ARMANDO: Oh my God. 806 00:30:14,480 --> 00:30:15,523 GORDON: I know. 807 00:30:15,606 --> 00:30:17,775 ARMANDO: Hey, that's a señorita hand. 808 00:30:17,859 --> 00:30:19,527 That's a señorita hand. 809 00:30:19,610 --> 00:30:21,070 GORDON: Hold on. Hold on, they're chef's hands. 810 00:30:21,153 --> 00:30:22,363 I've got blisters but, come on. 811 00:30:22,446 --> 00:30:23,739 ARMANDO: They're senoritas. 812 00:30:23,823 --> 00:30:24,991 GORDON: How do we get this into mezcal? 813 00:30:25,074 --> 00:30:26,576 ARMANDO: Next stop is cook the agave, 814 00:30:26,659 --> 00:30:28,452 grind the agave and ferment it. 815 00:30:28,536 --> 00:30:29,412 GORDON: Yeah, got you. 816 00:30:29,495 --> 00:30:30,913 ARMANDO: So it's a long process. 817 00:30:30,997 --> 00:30:32,373 Mezcal, it's not tequila. 818 00:30:32,456 --> 00:30:33,416 GORDON: No. 819 00:30:33,499 --> 00:30:34,792 ARMANDO: So you think this is the hard part, it's not. 820 00:30:34,876 --> 00:30:36,836 GORDON: Serious? ARMANDO: No. GORDON: Go on. 821 00:30:37,044 --> 00:30:39,422 ARMANDO: Once we cut this, we have to lift it. 822 00:30:39,547 --> 00:30:40,381 GORDON: We have to what? 823 00:30:40,506 --> 00:30:41,883 ARMANDO: We have to pull it out from there with the hands, 824 00:30:41,966 --> 00:30:43,009 from the ground. 825 00:30:43,092 --> 00:30:44,385 GORDON: Hold on a minute. ARMANDO: Yes. 826 00:30:44,510 --> 00:30:47,513 GORDON: How the hell do you pull that out of the ground? 827 00:30:47,930 --> 00:30:50,558 To remove the agave, Armando uses a koa. 828 00:30:50,641 --> 00:30:54,353 A long-handled blade that cuts the bulb from the root left in the ground. 829 00:30:54,812 --> 00:30:58,357 (bleep). Ah, bastard. 830 00:30:59,650 --> 00:31:00,610 ARMANDO: Okay? 831 00:31:00,693 --> 00:31:02,111 GORDON: Yes. (bleep) on my leg. 832 00:31:02,236 --> 00:31:08,659 ARMANDO: Okay, Gordon. GORDON: (bleep). ARMANDO: Just go ahead and. 833 00:31:13,956 --> 00:31:15,416 GORDON: (bleep). 834 00:31:17,126 --> 00:31:18,044 ARMANDO: What do you think, Gordon? 835 00:31:18,127 --> 00:31:18,961 GORDON: What do I think? 836 00:31:19,045 --> 00:31:20,838 I'm (bleep). 837 00:31:21,422 --> 00:31:23,382 Come on, surely I've earned a drink now. 838 00:31:23,466 --> 00:31:24,508 ARMANDO: Please. 839 00:31:24,592 --> 00:31:25,509 GORDON: Geez. 840 00:31:25,593 --> 00:31:29,263 Man, you're one tough cookie. Now, now for the majestic bit. 841 00:31:30,097 --> 00:31:31,098 The exciting part. 842 00:31:31,182 --> 00:31:34,226 ARMANDO: Yes. 843 00:31:34,310 --> 00:31:35,227 GORDON: Woo! 844 00:31:35,311 --> 00:31:37,396 Oh, that's enough. That's it. Thank you. 845 00:31:38,940 --> 00:31:40,733 It smells slightly smoky. 846 00:31:41,233 --> 00:31:42,276 ARMANDO: It's smoky. 847 00:31:42,360 --> 00:31:43,235 Sweet. 848 00:31:43,319 --> 00:31:44,779 GORDON: Here's to the blisters. 849 00:31:48,449 --> 00:31:49,241 ARMANDO: This is how we... 850 00:31:49,325 --> 00:31:50,242 GORDON: Put back into the land. 851 00:31:50,326 --> 00:31:51,369 ARMANDO: Yes. Just do a little bit. 852 00:31:51,452 --> 00:31:52,870 GORDON: Si. ARMANDO: So. GORDON: Bless the land. 853 00:31:52,954 --> 00:31:53,913 Ooh. 854 00:31:53,996 --> 00:31:55,915 ARMANDO: Salut. GORDON: Salut. 855 00:32:00,169 --> 00:32:01,629 ARMANDO: What do you think? 856 00:32:01,712 --> 00:32:03,798 (coughs). 857 00:32:04,674 --> 00:32:07,134 GORDON: Wow. It's very smoky. Now I understand that process. 858 00:32:07,468 --> 00:32:08,761 ARMANDO: Yes, that's this process. 859 00:32:08,844 --> 00:32:09,804 GORDON: And it's sweet as well. 860 00:32:09,887 --> 00:32:11,722 ARMANDO: That's the difference between mezcal and tequila. 861 00:32:11,806 --> 00:32:13,808 GORDON: It's given me some ideas for the cook. 862 00:32:13,891 --> 00:32:16,060 Maybe marinade, maybe fish. 863 00:32:16,143 --> 00:32:17,311 ARMANDO: Yeah, you can marinade. 864 00:32:17,395 --> 00:32:18,187 GORDON: Yeah. 865 00:32:18,270 --> 00:32:20,231 ARMANDO: Definitely. GORDON: But it's pure class. 866 00:32:20,314 --> 00:32:21,440 That's a labor of love right there. 867 00:32:21,524 --> 00:32:22,692 Salut. 868 00:32:22,775 --> 00:32:24,610 ARMANDO: Salut. GORDON: Gracias. 869 00:32:24,694 --> 00:32:25,778 It's a powerful liquor, 870 00:32:25,861 --> 00:32:27,446 without a doubt and it's unique. 871 00:32:27,530 --> 00:32:30,741 Again, just another layer of what Oaxaca has to offer. 872 00:32:31,575 --> 00:32:34,662 I've just got to put it into practice now and hopefully do it justice. 873 00:32:38,708 --> 00:32:41,127 The day of the final cook has finally arrived, 874 00:32:41,544 --> 00:32:44,922 and I'm meeting Gabi at a local mezcal distillery. 875 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. 876 00:32:52,138 --> 00:32:53,055 Gabi. 877 00:32:53,139 --> 00:32:54,348 GABRIELA: What happened to you? 878 00:32:54,432 --> 00:32:56,017 GORDON: I've been busy, girl. So good to see you. 879 00:32:56,100 --> 00:32:57,226 GABRIELA: It's very good to see you too. 880 00:32:57,309 --> 00:32:58,644 GORDON: You good? GABRIELA: I'm good. GORDON: Oh my God. 881 00:32:58,728 --> 00:33:00,271 GABRIELA: How have you been? 882 00:33:00,354 --> 00:33:02,523 GORDON: You started? GABRIELA: Of course I started. 883 00:33:02,606 --> 00:33:03,983 What do you mean, I'm going to let you win? 884 00:33:04,066 --> 00:33:04,900 No way. 885 00:33:04,984 --> 00:33:06,027 GORDON: Extraordinary week by the way. 886 00:33:06,110 --> 00:33:07,111 GABRIELA: Oh, good. GORDON: Seriously. 887 00:33:07,194 --> 00:33:10,281 You said get out there and find something off the beaten track. 888 00:33:10,364 --> 00:33:12,199 GABRIELA: And did you? 889 00:33:12,283 --> 00:33:13,701 Ew. 890 00:33:19,540 --> 00:33:21,751 GORDON (off-screen): It's the day of the final cook, 891 00:33:21,834 --> 00:33:25,046 and Chef Gabriela Camara and I will be duking it out 892 00:33:25,129 --> 00:33:28,507 using some of Oaxaca's most local ingredients. 893 00:33:28,758 --> 00:33:31,886 You said get out there and find something off the beaten track. 894 00:33:31,969 --> 00:33:33,721 GABRIELA: And did you? 895 00:33:34,388 --> 00:33:35,514 Ew. 896 00:33:35,598 --> 00:33:37,058 GORDON: Please tell me you haven't got these incredible worms. 897 00:33:37,558 --> 00:33:38,601 GABRIELA: I don't. 898 00:33:38,684 --> 00:33:43,355 GORDON: I'm hoping I have got up to speed with the DNA of Oaxacan cuisine, 899 00:33:43,981 --> 00:33:44,857 the mole. 900 00:33:44,940 --> 00:33:45,941 GABRIELA: Magical, right? 901 00:33:46,025 --> 00:33:48,527 GORDON: I had no idea how long a sophisticated mole takes to cook, 902 00:33:48,611 --> 00:33:49,820 and we were there all day. 903 00:33:49,904 --> 00:33:50,905 GABRIELA: Yes. 904 00:33:50,988 --> 00:33:53,657 GORDON: You didn't tell me I had to get naked for a steam room after it. 905 00:33:53,741 --> 00:33:54,492 Come on, really? 906 00:33:54,575 --> 00:33:55,701 GABRIELA: Did you get naked in front of the ladies? 907 00:33:55,785 --> 00:33:57,036 GORDON: I had a towel but I was like. 908 00:33:57,119 --> 00:33:58,537 GABRIELA: Because I bet you they were more mortified than you were. 909 00:33:58,621 --> 00:34:01,415 GORDON (off-screen): What happens in the steam room, stays in the steam room. 910 00:34:02,333 --> 00:34:04,835 Right now, there's mole to be made. 911 00:34:05,669 --> 00:34:07,630 So I'm going to do mole three ways. 912 00:34:07,713 --> 00:34:08,672 GABRIELA: Okay. 913 00:34:08,756 --> 00:34:10,716 GORDON: You spoke about the mole negro with the chocolate, right? 914 00:34:10,800 --> 00:34:11,717 GABRIELA: Yes. 915 00:34:11,801 --> 00:34:14,553 GORDON: So I'm going to start off with braising my chicken, okay. 916 00:34:14,637 --> 00:34:16,597 GABRIELA: Oh, so you chose the chicken for the mole negro. 917 00:34:16,680 --> 00:34:17,556 Okay. 918 00:34:17,640 --> 00:34:18,724 GORDON: Yeah. 919 00:34:18,808 --> 00:34:20,142 And then I've got some pork, a loin shoulder. 920 00:34:20,226 --> 00:34:21,811 GABRIELA: Yes, and what's that going to be for? 921 00:34:21,894 --> 00:34:24,188 GORDON: I'm going to shred that and put that inside the chile rellenos. 922 00:34:24,271 --> 00:34:26,315 GABRIELA: Okay. Look at you. 923 00:34:26,732 --> 00:34:28,275 GORDON: You said get up to speed, right? 924 00:34:28,359 --> 00:34:29,276 GABRIELA: Yes, I did. 925 00:34:29,360 --> 00:34:30,277 GORDON: Tell me what you're doing. 926 00:34:30,361 --> 00:34:31,779 GABRIELA: I am making mole negro. 927 00:34:31,862 --> 00:34:32,905 GORDON: Hold on. 928 00:34:32,988 --> 00:34:34,156 You're using the. 929 00:34:34,240 --> 00:34:35,741 GABRIELA: Well who sent you there? 930 00:34:35,825 --> 00:34:37,159 What did you think, I'm not going to use it? 931 00:34:37,243 --> 00:34:38,327 Of course I'm going to use it. 932 00:34:38,410 --> 00:34:39,662 GORDON: Hold on a minute, girl. 933 00:34:39,745 --> 00:34:40,704 GABRIELA: Yes. 934 00:34:40,788 --> 00:34:45,334 Well you think the same base of a mole is mole negro but, you know what, 935 00:34:45,668 --> 00:34:49,463 it never is the same mole because you always add things onto it. 936 00:34:49,547 --> 00:34:51,507 GORDON: That's a big kick in the goolies for me. 937 00:34:51,590 --> 00:34:52,800 GABRIELA: No, and you know what I'm doing? 938 00:34:52,883 --> 00:34:53,801 GORDON: Go on. 939 00:34:53,884 --> 00:34:55,511 GABRIELA: I'm using turkey instead of chicken. 940 00:34:55,594 --> 00:34:56,720 GORDON: I'm not a big fan of turkey. 941 00:34:56,804 --> 00:35:00,099 GABRIELA: Turkey was the bird the people had here before the Europeans got here. 942 00:35:00,975 --> 00:35:01,851 GORDON: Really? 943 00:35:01,934 --> 00:35:03,978 GABRIELA: I'm going to use the brown meat of the turkey, shred it. 944 00:35:04,061 --> 00:35:05,271 GORDON: Right. 945 00:35:05,354 --> 00:35:10,151 GABRIELA: Whenever you let me use the grill because you're very... 946 00:35:10,776 --> 00:35:11,986 GORDON: I'll give you a little bit of space, sorry. 947 00:35:12,069 --> 00:35:13,070 GABRIELA: Please. 948 00:35:13,154 --> 00:35:14,238 GORDON: I get excited with these kinds of stoves. 949 00:35:14,321 --> 00:35:15,948 GABRIELA: Good. GORDON: Everything's smoky here. 950 00:35:16,031 --> 00:35:17,158 GABRIELA: Yes, everything's smoky. 951 00:35:17,241 --> 00:35:19,660 GORDON: Why is that? Is that because of the style of the cooking or? 952 00:35:19,743 --> 00:35:20,911 GABRIELA: We cook with fire here. 953 00:35:20,995 --> 00:35:22,496 GORDON: Right, I've got some space here for you now. 954 00:35:22,580 --> 00:35:25,166 GABRIELA: Okay. I'm coming. 955 00:35:25,249 --> 00:35:28,252 GORDON: Gabi definitely needs room on the grill because, 956 00:35:28,335 --> 00:35:30,045 in addition to her black mole, 957 00:35:30,129 --> 00:35:31,755 she's making a green mole. 958 00:35:32,464 --> 00:35:34,091 GABRIELA: This is my pipian verde. 959 00:35:34,175 --> 00:35:36,302 GORDON: Oh, la, la. GABRIELA: Is that spicy? GORDON: No, it's lovely. 960 00:35:36,385 --> 00:35:38,262 GABRIELA: It's parsley, garlic, also dried shrimp. 961 00:35:38,345 --> 00:35:39,346 GORDON: Right. 962 00:35:39,430 --> 00:35:41,682 And a yellow mole as well. 963 00:35:41,765 --> 00:35:44,476 That's three moles if you're keeping score at home. 964 00:35:45,311 --> 00:35:47,062 Is that too much color on the pipian or are you happy with that? 965 00:35:47,146 --> 00:35:49,190 GABRIELA: I'm happy. GORDON: You sure? GABRIELA: Yeah. 966 00:35:49,273 --> 00:35:51,483 GORDON: I know the mezcal needs to be smoky but do you want to smoke 967 00:35:51,567 --> 00:35:52,568 your pumpkins that's much? 968 00:35:52,651 --> 00:35:54,778 GABRIELA: Yes. I'm loving them. 969 00:35:54,862 --> 00:35:56,864 GORDON: Just asking, that's all. 970 00:35:56,947 --> 00:36:00,034 If I was to deglaze the worms with a touch of mezcal. 971 00:36:00,117 --> 00:36:03,078 GABRIELA: It's very Frenchy of you but go ahead. 972 00:36:03,537 --> 00:36:05,581 GORDON: I'm just hoping they're going to be a bit of a delicacy. 973 00:36:05,664 --> 00:36:07,750 Mezcal on tap. 974 00:36:07,833 --> 00:36:08,709 Come on, girl. 975 00:36:08,792 --> 00:36:09,752 That is beautiful. 976 00:36:09,835 --> 00:36:10,961 GABRIELA: Frenchy, Frenchy. 977 00:36:11,045 --> 00:36:12,213 Ooh, there you go. 978 00:36:12,296 --> 00:36:13,547 GORDON: (bleep). 979 00:36:13,631 --> 00:36:17,009 GABRIELA: Ooh, I really want to see what the Mexicans think of these. 980 00:36:17,092 --> 00:36:18,052 GORDON: Just a little flambé. 981 00:36:18,135 --> 00:36:19,220 Come on. 982 00:36:19,303 --> 00:36:20,429 Hm. 983 00:36:20,512 --> 00:36:22,348 Oh my God. Smell them now. 984 00:36:25,059 --> 00:36:26,435 GABRIELA: Thank goodness for garlic, I tell you. 985 00:36:26,977 --> 00:36:29,521 GORDON: I never thought I'd say that but those worms look delicious. 986 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? 987 00:36:31,649 --> 00:36:33,067 GABRIELA: Seriously. 988 00:36:33,150 --> 00:36:35,027 How are you doing with your dishes? 989 00:36:35,110 --> 00:36:36,237 GORDON: Yeah, I'm a little bit behind. 990 00:36:36,320 --> 00:36:37,988 I need to fry my chile rellenos. 991 00:36:38,072 --> 00:36:39,573 GABRIELA: Still fry the chile rellenos. 992 00:36:39,657 --> 00:36:40,866 That takes a long time. 993 00:36:40,950 --> 00:36:41,825 You're late. 994 00:36:41,909 --> 00:36:42,868 GORDON (off-screen): You are on it, aren't you? 995 00:36:42,952 --> 00:36:44,411 GABRIELA: I am. I hope so. 996 00:36:44,495 --> 00:36:46,080 GORDON: Okay, can I get back on the stove now please? 997 00:36:46,163 --> 00:36:47,248 GABRIELA: Ah. 998 00:36:47,331 --> 00:36:48,499 GORDON: You're hogging the stove. 999 00:36:48,582 --> 00:36:49,833 GABRIELA: Well that's, no I'm not! 1000 00:36:49,917 --> 00:36:50,793 GORDON: Um. 1001 00:36:50,876 --> 00:36:52,419 GABRIELA: I only have this little tiny pot. 1002 00:36:52,503 --> 00:36:53,754 Come on. 1003 00:36:53,837 --> 00:36:55,381 GORDON (off-screen): With the guests due to arrive any minute, 1004 00:36:55,464 --> 00:36:57,341 and three moles in the works, 1005 00:36:57,424 --> 00:36:59,426 we're both feeling the heat. 1006 00:36:59,510 --> 00:37:02,888 GABRIELA: Hm. GORDON: Come on. GABRIELA: Okay. 1007 00:37:03,931 --> 00:37:05,182 GORDON: Give me more than okay. 1008 00:37:05,266 --> 00:37:06,517 Please. 1009 00:37:06,600 --> 00:37:08,269 GABRIELA: I mean, "El Mole" made it. 1010 00:37:08,352 --> 00:37:10,062 Come on! Yes! 1011 00:37:10,145 --> 00:37:12,231 GORDON: "El Mole" started it, I'm finishing it. 1012 00:37:12,314 --> 00:37:13,274 So yours is darker than mine. 1013 00:37:13,357 --> 00:37:14,525 GABRIELA: Because I didn't add tomato. 1014 00:37:14,608 --> 00:37:15,484 Did you add tomato? 1015 00:37:15,567 --> 00:37:16,986 GORDON: I did, yes. GABRIELA: I didn't. GORDON: Tomatoes. 1016 00:37:17,069 --> 00:37:19,655 GABRIELA: Tomatoes. GORDON: The wasp larvae sauce. 1017 00:37:20,155 --> 00:37:22,700 Ah, come on. 1018 00:37:24,535 --> 00:37:26,245 You like that. 1019 00:37:26,328 --> 00:37:27,997 There's no okay to that. You know that's good. 1020 00:37:28,080 --> 00:37:28,831 GABRIELA: Really good. 1021 00:37:28,914 --> 00:37:30,249 With a little nuttiness like little. 1022 00:37:30,332 --> 00:37:31,959 GORDON: Exactly. A little bit at the end. 1023 00:37:32,042 --> 00:37:33,460 Right. 1024 00:37:33,544 --> 00:37:34,795 Ooh, here's our guests. 1025 00:37:34,878 --> 00:37:35,963 Ola, hola. 1026 00:37:36,046 --> 00:37:37,214 GABRIELA: Ola. 1027 00:37:37,298 --> 00:37:39,008 GORDON: Ola. Hey, Capitan. 1028 00:37:39,675 --> 00:37:40,843 GABRIELA: Ola. 1029 00:37:42,052 --> 00:37:43,971 Now is the time to taste everything. 1030 00:37:44,596 --> 00:37:47,725 GORDON (off-screen): My new Oaxacan friends from the past week have arrived. 1031 00:37:48,517 --> 00:37:51,270 While they almost killed me, the hard work was necessary, 1032 00:37:51,353 --> 00:37:53,689 and I hope they can taste it in my dishes. 1033 00:37:55,316 --> 00:37:58,277 GABRIELA: It's ballsy of both you and me to be cooking Oaxacan food 1034 00:37:58,360 --> 00:37:59,903 for Oaxacan experts. 1035 00:37:59,987 --> 00:38:00,904 Just saying. 1036 00:38:00,988 --> 00:38:02,156 GORDON: I know, I know, I know. 1037 00:38:02,239 --> 00:38:03,365 GABRIELA: Are you starting to feel the pressure? 1038 00:38:03,449 --> 00:38:04,575 GORDON (off-screen): I am. 1039 00:38:04,658 --> 00:38:06,076 GABRIELA: I'm nervous about this meal. 1040 00:38:06,160 --> 00:38:08,287 GORDON: Queso fresco, just to finish those the chile rellenos. 1041 00:38:08,370 --> 00:38:09,621 GABRIELA: Whoo! 1042 00:38:09,705 --> 00:38:11,915 GORDON: Just a touch more chocolate on the chicken. 1043 00:38:11,999 --> 00:38:13,083 GABRIELA: You're fancying it up. 1044 00:38:13,167 --> 00:38:15,252 GORDON: I'm using every trick in the book just to stay in the same lane. 1045 00:38:15,336 --> 00:38:17,171 GABRIELA: Oh, those are your tricks. 1046 00:38:17,254 --> 00:38:18,589 GORDON: Madam, madam. 1047 00:38:18,672 --> 00:38:20,007 GABRIELA: Are you done? 1048 00:38:20,090 --> 00:38:22,634 GORDON: I didn't think I was going to say this but I'm nearly done. 1049 00:38:22,718 --> 00:38:26,347 GABRIELA: So am I, my dear. 1050 00:38:26,764 --> 00:38:27,890 Okay. 1051 00:38:27,973 --> 00:38:29,892 GORDON: Boom. 1052 00:38:29,975 --> 00:38:31,643 GABRIELA: Done. 1053 00:38:31,727 --> 00:38:33,437 GORDON: Amazing. That looks beautiful. 1054 00:38:33,520 --> 00:38:35,647 GABRIELA: But you know what, we didn't make the tortillas. 1055 00:38:35,731 --> 00:38:37,399 GORDON: Oh really? Oh my God. 1056 00:38:42,154 --> 00:38:43,238 GABRIELA: We didn't make the tortillas. 1057 00:38:43,322 --> 00:38:44,573 GORDON: Oh, really? 1058 00:38:44,656 --> 00:38:45,657 Oh bollocks. 1059 00:38:45,741 --> 00:38:49,578 Our Oaxacan experts are seated and waiting but we're missing a fundamental 1060 00:38:49,661 --> 00:38:51,747 element of any Mexican meal. 1061 00:38:52,581 --> 00:38:54,208 Freshly made tortillas. 1062 00:38:54,291 --> 00:38:55,626 Not too hard. 1063 00:38:55,709 --> 00:38:57,252 GABRIELA: You're already squishing it. 1064 00:38:57,336 --> 00:38:59,380 Okay. Now the difficult part. 1065 00:38:59,463 --> 00:39:01,048 That's too thin. 1066 00:39:01,131 --> 00:39:02,758 Elvia. 1067 00:39:03,759 --> 00:39:06,095 I don't what good of a teacher Elvia was. 1068 00:39:06,178 --> 00:39:07,638 Aye-yi-yi. 1069 00:39:07,721 --> 00:39:09,139 (laughter). 1070 00:39:09,223 --> 00:39:10,349 GORDON: Shall we? GABRIELA: Yes. 1071 00:39:10,432 --> 00:39:11,558 GORDON: Oh my God. GABRIELA: Yes. 1072 00:39:11,642 --> 00:39:13,227 GORDON (off-screen): The moles are hot and ready, 1073 00:39:13,310 --> 00:39:15,729 so I guess we'll have to live without tortillas. 1074 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 1075 00:39:21,151 --> 00:39:23,278 one of the world's most complicated cuisines. 1076 00:39:23,862 --> 00:39:24,863 So nice to see you all. 1077 00:39:24,947 --> 00:39:26,281 GABRIELA: Hey. 1078 00:39:26,365 --> 00:39:27,449 GORDON: First of all, 1079 00:39:27,533 --> 00:39:29,326 I would like to apologize for the tortillas. 1080 00:39:29,410 --> 00:39:32,287 Excuse me, too thin. Yeah. My fault. 1081 00:39:32,663 --> 00:39:33,956 My three dishes, 1082 00:39:34,039 --> 00:39:36,041 the first one is a chicken done with that mole negro. 1083 00:39:36,125 --> 00:39:38,168 I put a little bit more extra chocolate in there, enrichen it. 1084 00:39:38,252 --> 00:39:41,547 The second dish is the beautiful chile rellenos with some braised pork, 1085 00:39:42,089 --> 00:39:45,342 and that's with almost like a tomato base mole, a bit sweeter. 1086 00:39:45,968 --> 00:39:49,138 And the third dish is the tostadas with the special worms, 1087 00:39:49,221 --> 00:39:50,305 the protein. 1088 00:39:50,389 --> 00:39:52,057 Caramelized, glazed with a little bit of mezcal. 1089 00:39:52,141 --> 00:39:53,183 Madam. 1090 00:39:53,267 --> 00:39:55,185 GABRIELA: I made, with your black mole, 1091 00:39:55,269 --> 00:39:57,855 I put turkey in it and I made it into tostadas 1092 00:39:57,938 --> 00:40:01,150 with plantains, and then a pipian mole, 1093 00:40:01,900 --> 00:40:04,445 verde, with shrimp, a little bit of nopales, 1094 00:40:04,528 --> 00:40:08,699 and then the mole Amarillo with the grilled squash and 1095 00:40:08,782 --> 00:40:11,493 the shoots and the blossoms of the squash. 1096 00:40:11,577 --> 00:40:12,870 That's our squashy dish. 1097 00:40:12,953 --> 00:40:13,996 Salut. 1098 00:40:14,079 --> 00:40:15,080 GUESTS: Salut. 1099 00:40:16,081 --> 00:40:17,416 OMAR: Thank you for the food. 1100 00:40:17,958 --> 00:40:19,084 GORDON: Enjoy. Please. 1101 00:40:19,168 --> 00:40:20,127 Hm. 1102 00:40:20,210 --> 00:40:21,211 GABRIELA: Gracias. 1103 00:40:21,295 --> 00:40:22,713 (coughs). 1104 00:40:24,673 --> 00:40:27,551 (speaking in native language). 1105 00:40:32,848 --> 00:40:34,224 GORDON: So they're digging in. 1106 00:40:34,308 --> 00:40:36,393 GABRIELA: I mean I'm nervous just because these are the experts, you know? 1107 00:40:36,477 --> 00:40:37,269 GORDON: Sure. 1108 00:40:37,352 --> 00:40:38,687 Look at the talent on that table. 1109 00:40:38,770 --> 00:40:40,564 OMAR: Which one was your favorite, Nicky? 1110 00:40:40,647 --> 00:40:42,483 NICKY (off-screen): Chile rellenos are usually really juicy. 1111 00:40:42,566 --> 00:40:44,151 And this was a bit dry. 1112 00:40:44,234 --> 00:40:46,403 But you know we were really missing the tortillas. 1113 00:40:47,613 --> 00:40:51,283 GORDON: I'm more nervous about Mister Mole in terms of what he thinks of my mole, 1114 00:40:51,366 --> 00:40:52,326 El Mole. 1115 00:40:52,409 --> 00:40:53,827 GABRIELA: Yeah, I know, I agree. 1116 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. 1117 00:40:57,164 --> 00:41:00,083 JORGE: Yes, clearly. It's obvious when you taste it. 1118 00:41:00,167 --> 00:41:03,795 It reminds you of a celebration, a big reunion. 1119 00:41:04,254 --> 00:41:05,714 OMAR: Okay, we have a winner. 1120 00:41:05,797 --> 00:41:07,216 GORDON: It's judgment time. Are you ready, girl? 1121 00:41:07,299 --> 00:41:09,426 GABRIELA: Let's go. GORDON: Good luck. GABRIELA: Good luck. 1122 00:41:10,052 --> 00:41:13,514 GORDON: Ah. Okay. Now. GABRIELA: Aye-yi-yi. 1123 00:41:13,972 --> 00:41:16,141 GORDON: This week's been all about the mole, right? 1124 00:41:16,225 --> 00:41:19,228 So whatever the result is, trust me, 1125 00:41:19,311 --> 00:41:20,395 I've had an extraordinary week, 1126 00:41:20,479 --> 00:41:21,396 let me tell you, 1127 00:41:21,480 --> 00:41:23,607 but shall we start off with the green mole? 1128 00:41:23,690 --> 00:41:25,901 OMAR (off-screen): Well green mole was amazing. 1129 00:41:25,984 --> 00:41:28,737 It was definitely very original, the way we ate it in a tostada. 1130 00:41:28,820 --> 00:41:32,241 We all felt like the worm was kind of lost in it because 1131 00:41:32,324 --> 00:41:33,325 we didn't even feel it. 1132 00:41:33,408 --> 00:41:36,119 It got lost with all the textures and the one with 1133 00:41:36,203 --> 00:41:38,789 the shrimp got a little bit extra salt that we all liked. 1134 00:41:39,414 --> 00:41:43,585 However, we decided that the winner for the green mole had to be the tostada. 1135 00:41:44,211 --> 00:41:45,796 GABRIELA: Aah! 1136 00:41:45,879 --> 00:41:46,964 GORDON: Wow. 1137 00:41:47,047 --> 00:41:48,757 GABRIELA: Good for you. GORDON: That's a strong start. GABRIELA: I'm impressed. 1138 00:41:48,840 --> 00:41:50,717 GORDON: Well, that rappel was worth it after all. 1139 00:41:50,801 --> 00:41:51,760 OMAR: Told you. 1140 00:41:51,843 --> 00:41:56,139 GABRIELA: Okay, and then what did we think of the coloradito and amarillito? 1141 00:41:57,266 --> 00:42:01,228 OMAR: A few of us said that the amarillito was very original and we had never had 1142 00:42:01,311 --> 00:42:02,563 it like that, with the squash. 1143 00:42:02,646 --> 00:42:06,525 And for the chile rellenos we thought that the filling was a bit boring and 1144 00:42:06,608 --> 00:42:09,152 that made the chile a little bit dry. 1145 00:42:09,236 --> 00:42:15,158 So for the second course we decided that the winner is 1146 00:42:16,118 --> 00:42:18,120 the amarillito with the squash. 1147 00:42:18,203 --> 00:42:20,706 GORDON: Beautiful dish. GABRIELA: Thank you, thank you. 1148 00:42:21,331 --> 00:42:24,626 GORDON: So it all comes down to the mole negro. 1149 00:42:24,710 --> 00:42:27,629 Gabi and I have each scored with one dish. 1150 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, 1151 00:42:34,720 --> 00:42:36,597 which can only mean one thing. 1152 00:42:36,680 --> 00:42:40,142 OMAR: I think that whoever is going to decide who takes 1153 00:42:40,225 --> 00:42:42,269 a win for the black mole has to be Jorge. 1154 00:42:43,020 --> 00:42:45,772 GABRIELA: Oh my goodness. Oh my goodness. 1155 00:42:47,357 --> 00:42:49,401 GORDON: So is it the turkey or is it the chicken? 1156 00:42:50,193 --> 00:42:51,111 JORGE: Chicken. 1157 00:42:51,194 --> 00:42:52,446 (Gabriela gasps). 1158 00:42:52,529 --> 00:42:54,573 OMAR: The chicken. GORDON: The chicken. GABRIELA: Gordon! (bleep). 1159 00:42:55,198 --> 00:42:56,533 OMAR: Sorry Gabi! 1160 00:42:57,576 --> 00:42:58,744 GABRIELA: It's fine. It's fine. 1161 00:42:59,661 --> 00:43:01,204 GORDON: The foundation was set from you, 1162 00:43:01,288 --> 00:43:02,748 let me tell you, for both these dishes so. 1163 00:43:02,831 --> 00:43:03,999 You've been an amazing teacher, 1164 00:43:04,082 --> 00:43:08,211 and you guys have just helped me understand what Oaxaca 1165 00:43:08,295 --> 00:43:11,548 has to offer from the heart so I've had an amazing week. 1166 00:43:12,049 --> 00:43:14,384 GABRIELA: I'm so happy that you came. 1167 00:43:14,468 --> 00:43:16,720 GORDON: Muchas gracias. GUESTS: Gracias. GORDON: You've been amazing. 1168 00:43:17,095 --> 00:43:18,639 GABRIELA: Thank you very much to you! Truthfully! 1169 00:43:18,972 --> 00:43:20,390 GORDON: Thank you. GABRIELA: Thank you so much for coming. 1170 00:43:20,474 --> 00:43:22,434 I loved having you in our country. 1171 00:43:23,393 --> 00:43:24,353 GORDON: I kicked your ass. 1172 00:43:24,936 --> 00:43:26,396 GABRIELA: Yes, you did. 1173 00:43:26,480 --> 00:43:28,732 GORDON: Take care. Girl, you're strong. 1174 00:43:28,815 --> 00:43:31,485 Amazing. Muchas gracias. God bless all. Thanks. 1175 00:43:31,568 --> 00:43:33,070 (overlapping chatter). 1176 00:43:33,153 --> 00:43:34,821 GORDON: Thank you. 1177 00:43:35,197 --> 00:43:37,908 I've learned so much this week and now I truly understand 1178 00:43:37,991 --> 00:43:41,328 why Oaxaca is the culinary capital of Mexico. 1179 00:43:41,953 --> 00:43:45,248 I've scoured the countryside for delicious insects, 1180 00:43:45,332 --> 00:43:49,503 prepared a complicated world-class mole with a certified master, 1181 00:43:51,046 --> 00:43:54,216 and harvested spiny agave for that smoky mezcal. 1182 00:43:55,842 --> 00:43:57,177 The complex flavors, 1183 00:43:57,260 --> 00:44:01,348 the rich history is why this has to be one of my favorite destinations yet. 1184 00:44:01,431 --> 00:44:03,517 And now onto my next adventure. 1185 00:44:06,269 --> 00:44:08,021 Captioned by Cotter Media Group.