1 00:00:06,528 --> 00:00:09,398 [soft acoustic music] 2 00:00:09,444 --> 00:00:15,194 ♪ ♪ 3 00:00:15,232 --> 00:00:19,632 - They say Jalisco is Mexico and Mexico is Jalisco. 4 00:00:19,671 --> 00:00:23,461 So what do you think of when I say Mexico? 5 00:00:23,501 --> 00:00:25,501 Mariachis? 6 00:00:25,547 --> 00:00:28,027 Sombreros? 7 00:00:28,071 --> 00:00:29,591 Tequila? 8 00:00:29,638 --> 00:00:31,898 Every iconic image 9 00:00:31,944 --> 00:00:33,954 you know about Mexico comes from this state. 10 00:00:33,990 --> 00:00:36,910 ♪ ♪ 11 00:00:36,949 --> 00:00:40,129 But Jaliscans are not about stereotypes. 12 00:00:40,170 --> 00:00:43,740 At heart, they are cosmopolitan trendsetters. 13 00:00:46,089 --> 00:00:47,439 Sí. 14 00:00:47,482 --> 00:00:49,052 I believe you. 15 00:00:49,092 --> 00:00:52,232 I'm intrigued to see how tradition and innovation 16 00:00:52,269 --> 00:00:53,879 shape their bold, mouthwatering cuisine. 17 00:00:53,923 --> 00:00:55,713 There's so much happening right now. 18 00:00:55,751 --> 00:00:57,271 I can't-- [laughs] 19 00:00:57,318 --> 00:00:58,878 I'm Eva Longoria-- 20 00:00:58,928 --> 00:01:00,928 born and bred in Texas with Mexican-American roots, 21 00:01:00,973 --> 00:01:03,243 which makes me a Texican. 22 00:01:03,280 --> 00:01:06,590 I'm exploring Mexico to see how the people, their lands, 23 00:01:06,631 --> 00:01:09,771 and their past have shaped a culinary tradition 24 00:01:09,808 --> 00:01:12,808 as diverse as its 32 states. 25 00:01:16,859 --> 00:01:18,899 That's commitment. 26 00:01:18,948 --> 00:01:20,598 [laughs] 27 00:01:20,645 --> 00:01:22,595 Jalisco has always been at the forefront 28 00:01:22,647 --> 00:01:25,087 of Mexico's national culture. 29 00:01:29,306 --> 00:01:32,266 The rich tapestry of civilizations 30 00:01:32,309 --> 00:01:33,529 that make up Mexico 31 00:01:33,571 --> 00:01:35,791 informs Jalisco's identity 32 00:01:35,834 --> 00:01:38,014 and its gastronomic treasures, 33 00:01:38,054 --> 00:01:40,274 going all the way back to the Aztecs... 34 00:01:44,800 --> 00:01:46,980 Spiced up by invasion... 35 00:01:49,979 --> 00:01:51,329 But sliced and diced 36 00:01:51,372 --> 00:01:54,242 by a new generation of food pioneers. 37 00:01:54,288 --> 00:01:56,198 Wow... 38 00:01:56,246 --> 00:01:57,636 Whoo. 39 00:01:57,682 --> 00:01:59,602 But no culinary tour is ever complete... 40 00:01:59,641 --> 00:02:01,471 all: Tequila, tequila! 41 00:02:01,512 --> 00:02:04,652 - Without sampling the local beverage... 42 00:02:04,689 --> 00:02:06,039 in moderation, of course. 43 00:02:06,082 --> 00:02:07,482 [exhales deeply] Ooh, ooh! 44 00:02:07,518 --> 00:02:08,738 [laughing] 45 00:02:08,780 --> 00:02:11,740 [steady music] 46 00:02:11,783 --> 00:02:18,663 ♪ ♪ 47 00:02:26,058 --> 00:02:28,628 Jalisco's capital, Guadalajara, 48 00:02:28,670 --> 00:02:30,670 is Mexico's second city. 49 00:02:30,715 --> 00:02:32,015 It's vibrant and exciting, 50 00:02:32,064 --> 00:02:34,684 with T-shirt weather all year round. 51 00:02:36,112 --> 00:02:39,332 The locals proudly call themselves tapatíos, 52 00:02:39,376 --> 00:02:41,676 a nickname meaning "triple the worth." 53 00:02:41,726 --> 00:02:44,076 You can see from the vibe here, 54 00:02:44,120 --> 00:02:46,470 Guadalajarans are proud to be the face 55 00:02:46,514 --> 00:02:48,084 of contemporary Mexico. 56 00:02:48,124 --> 00:02:51,044 - Hola. - Hola. ¿Cómo estás? 57 00:02:52,433 --> 00:02:54,613 Wendy Perez has been eating her way 58 00:02:54,652 --> 00:02:57,962 through Guadalajara in her 25 years as a food writer. 59 00:02:58,003 --> 00:03:00,923 Like, that's the best job ever. 60 00:03:08,579 --> 00:03:09,889 Yeah. 61 00:03:11,669 --> 00:03:15,279 Guadalajara is known as the Pearl of the West. 62 00:03:15,325 --> 00:03:17,885 But there are no pearls without grit. 63 00:03:17,936 --> 00:03:20,066 The first stop is an unassuming area 64 00:03:20,112 --> 00:03:22,942 not far from the center-- Mexicaltzingo. 65 00:03:26,293 --> 00:03:28,903 This is the city's most popular street food. 66 00:03:28,947 --> 00:03:30,907 It may look like a simple sandwich, 67 00:03:30,949 --> 00:03:34,649 but this drowned sub is so much more. 68 00:03:34,692 --> 00:03:36,092 I've been waiting-- 69 00:03:42,091 --> 00:03:43,921 - Buenas tardes. - I'm so excited. 70 00:03:57,193 --> 00:04:00,203 And yet it's the main protein of the region. 71 00:04:00,240 --> 00:04:02,810 Delicious pork pre-cooked for hours 72 00:04:02,851 --> 00:04:04,641 in bay leaves and garlic-- 73 00:04:04,679 --> 00:04:05,939 that's the main filling. 74 00:04:05,984 --> 00:04:07,464 But what steals the show here 75 00:04:07,508 --> 00:04:10,768 is a bread with an intriguing past. 76 00:04:10,815 --> 00:04:12,375 The bread here is very influenced 77 00:04:12,426 --> 00:04:15,426 by the French occupation when the French was here. 78 00:04:20,172 --> 00:04:22,912 When the French invaded in 1864, 79 00:04:22,958 --> 00:04:24,608 they tried to win over Guadalajarans 80 00:04:24,655 --> 00:04:28,695 by teaching them new skills, like bread making. 81 00:04:28,746 --> 00:04:31,876 The story goes that a French sergeant, Camille Pirrotte, 82 00:04:31,923 --> 00:04:36,493 wanted to make French bread but didn't have any yeast. 83 00:04:36,537 --> 00:04:39,977 The warm, wet climate enabled him to make sourdough, 84 00:04:40,018 --> 00:04:43,458 giving rise to Jalisco's unique birote bread, 85 00:04:43,500 --> 00:04:44,980 still loved today. 86 00:04:51,029 --> 00:04:52,859 And here's my favorite part of the story. 87 00:04:52,901 --> 00:04:54,471 Drown the torta. 88 00:04:54,511 --> 00:04:56,341 The drowning? 89 00:04:56,383 --> 00:04:59,303 Originally, the bread fell into this marvelous sauce 90 00:04:59,342 --> 00:05:00,742 by accident, 91 00:05:00,778 --> 00:05:03,038 and that's how this legendary local dish 92 00:05:03,085 --> 00:05:05,125 is said to have been born. 93 00:05:06,610 --> 00:05:09,960 I think I'll have mine a little less spicy 94 00:05:10,005 --> 00:05:12,305 than the normal Mexican. 95 00:05:16,490 --> 00:05:18,060 Gracias. 96 00:05:18,100 --> 00:05:20,800 I don't know if I've ever been this excited to eat anything. 97 00:05:20,842 --> 00:05:22,322 [laughs] 98 00:05:26,587 --> 00:05:28,277 Mmm. 99 00:05:28,328 --> 00:05:29,938 I mean-- - [speaking Spanish] 100 00:05:29,981 --> 00:05:31,511 - Oh, my God. Mmm. 101 00:05:45,910 --> 00:05:47,170 - Sí. 102 00:05:47,216 --> 00:05:48,516 - The French brought the bread here. 103 00:05:48,565 --> 00:05:51,525 You guys have improved upon their recipe. 104 00:05:51,568 --> 00:05:54,528 [light music] 105 00:05:54,571 --> 00:06:01,541 ♪ ♪ 106 00:06:11,327 --> 00:06:12,497 - Ha ha! 107 00:06:14,286 --> 00:06:17,726 Torta ahogada is all about tradition, 108 00:06:17,768 --> 00:06:20,728 but Guadalajara is also known for its innovation. 109 00:06:20,771 --> 00:06:23,471 So I'm curious to see what the new kids on the block 110 00:06:23,513 --> 00:06:24,473 are up to. 111 00:06:33,784 --> 00:06:36,094 Santa Tere is a mecca 112 00:06:36,134 --> 00:06:38,404 for local and visiting foodies. 113 00:06:38,441 --> 00:06:40,401 Here, you can find Mexicans redefining 114 00:06:40,443 --> 00:06:43,403 their traditional flavors on every corner. 115 00:06:51,498 --> 00:06:53,848 Tucked away in a converted garage, 116 00:06:53,891 --> 00:06:55,761 Xokol is run 117 00:06:55,806 --> 00:06:58,286 by two award-winning internationally trained chefs. 118 00:06:58,330 --> 00:06:59,590 Hola. 119 00:07:01,333 --> 00:07:05,123 Husband and wife Oscar Segundo and Xrysw Ruelas 120 00:07:05,163 --> 00:07:07,343 use new and ancient techniques 121 00:07:07,383 --> 00:07:09,653 that bring out the best of Jaliscan flavors. 122 00:07:28,360 --> 00:07:29,620 - Ah, sí. 123 00:07:32,190 --> 00:07:34,630 - This was indigenous? 124 00:07:48,598 --> 00:07:51,378 The typical way to serve chinchayote 125 00:07:51,427 --> 00:07:53,997 is with cheese in a tomato and onion broth. 126 00:07:59,479 --> 00:08:01,519 - In this ingenious version, 127 00:08:01,568 --> 00:08:03,568 it's still served with cheese and onions 128 00:08:03,613 --> 00:08:05,703 but in a revolutionary new form. 129 00:08:05,746 --> 00:08:09,006 The cheese is enclosed in a mashed chinchayote, 130 00:08:09,053 --> 00:08:11,843 forming a globe. 131 00:08:11,882 --> 00:08:13,752 So you make a ball. 132 00:08:13,797 --> 00:08:15,187 It's like a Mexican dumpling. 133 00:08:15,233 --> 00:08:17,193 Anything that is potato related 134 00:08:17,235 --> 00:08:20,365 with cheese in the middle, like, sign me up. 135 00:08:20,412 --> 00:08:23,552 To achieve the perfect crunch in frying, 136 00:08:23,590 --> 00:08:26,590 Xrysw and Oscar borrow from the Japanese. 137 00:08:31,032 --> 00:08:32,422 - Sí. 138 00:08:33,730 --> 00:08:35,120 - Oh, wow. 139 00:08:38,387 --> 00:08:41,037 On the crispy, golden-brown exterior, 140 00:08:41,085 --> 00:08:43,385 little dots of pink corn paste 141 00:08:43,435 --> 00:08:46,525 anchor wafer-thin slices of cauliflower... 142 00:08:51,618 --> 00:08:52,618 This is beautiful. 143 00:08:54,751 --> 00:08:57,541 Floating on a warm pureed salsa. 144 00:08:57,580 --> 00:08:58,540 Wow. 145 00:09:03,586 --> 00:09:06,626 [laughing] 146 00:09:06,676 --> 00:09:12,456 ♪ ♪ 147 00:09:12,508 --> 00:09:14,158 Wow! 148 00:09:15,729 --> 00:09:17,769 It's, like, super crunchy on the outside. 149 00:09:17,818 --> 00:09:20,908 That cheese just, like... 150 00:09:20,951 --> 00:09:22,871 melts in your mouth. 151 00:09:22,910 --> 00:09:24,610 Oh, my gosh. 152 00:09:24,651 --> 00:09:28,481 It's a triumph of textures and delicate flavors. 153 00:09:30,831 --> 00:09:33,621 Pearls come in all shapes and sizes, 154 00:09:33,660 --> 00:09:35,970 even ones like these, filled with cheese. 155 00:09:36,010 --> 00:09:37,100 - Congrats. both: Salud. 156 00:09:37,141 --> 00:09:38,271 - Felicidades. - Salud. 157 00:09:39,927 --> 00:09:41,277 Gracias. 158 00:09:41,319 --> 00:09:43,099 Wow. Oh, my God. 159 00:09:43,147 --> 00:09:45,407 I could eat five of those. - Ah, sí. 160 00:09:45,454 --> 00:09:48,284 - [laughs] I'm like... 161 00:09:56,987 --> 00:10:00,597 [steady music] 162 00:10:00,643 --> 00:10:03,433 - Hola. - Hola, Eva. 163 00:10:03,472 --> 00:10:05,822 Welcome to Lienzo Charros de Jalisco. 164 00:10:05,866 --> 00:10:09,476 - If Jalisco is Mexico, nowhere is this more evident 165 00:10:09,521 --> 00:10:12,131 than at Guadalajara's Lienzo Charro, 166 00:10:12,176 --> 00:10:17,136 the cathedral of charrería-- Mexico's national sport. 167 00:10:18,835 --> 00:10:21,095 Jesús Mora is the head honcho here. 168 00:10:21,142 --> 00:10:22,582 You look so handsome. 169 00:10:22,622 --> 00:10:23,932 - Ay, ay, ay. - Look at this! 170 00:10:23,971 --> 00:10:25,191 Wow! 171 00:10:27,627 --> 00:10:28,797 - Yes. - ¿Traje de charro? 172 00:10:28,845 --> 00:10:30,185 - Yes. - Okay. 173 00:10:30,238 --> 00:10:31,588 But being tapatíos, 174 00:10:31,631 --> 00:10:32,941 these guys don't see themselves 175 00:10:32,980 --> 00:10:34,980 as ordinary cowboys. 176 00:10:35,025 --> 00:10:36,545 - In Mexico, we have vaqueros. 177 00:10:36,592 --> 00:10:38,512 Vaquerosis the same as cowboys. 178 00:10:38,550 --> 00:10:41,290 Charrois, for me, a little bigger, 179 00:10:41,336 --> 00:10:42,636 a little higher-- - An art form. 180 00:10:42,685 --> 00:10:43,635 - Yes. 181 00:10:47,559 --> 00:10:51,169 - On Sundays, 400 tough guys and gals come here 182 00:10:51,215 --> 00:10:55,695 to compete, drink, and eat. 183 00:10:55,742 --> 00:10:59,182 But the charros' role as emblems of Mexican culture 184 00:10:59,223 --> 00:11:00,753 didn't happen by accident. 185 00:11:08,058 --> 00:11:09,668 Oh. 186 00:11:14,935 --> 00:11:17,805 - This is a good place to see all the charrería. 187 00:11:19,548 --> 00:11:23,768 - Oh, my God! - Eso! 188 00:11:23,813 --> 00:11:26,563 - The story of Jalisco's iconiccharros 189 00:11:26,598 --> 00:11:28,818 has a unique place in Mexican history. 190 00:11:35,564 --> 00:11:37,004 - During the Spanish conquest, 191 00:11:37,044 --> 00:11:39,574 the only Mexicans permitted to own horses 192 00:11:39,611 --> 00:11:42,271 were the ranch workers who managed the cattle. 193 00:11:42,310 --> 00:11:43,750 [cheers and applause] 194 00:11:49,056 --> 00:11:50,746 Through their expertise, 195 00:11:50,797 --> 00:11:54,447 these cattle wranglers began to earn their own status. 196 00:11:56,106 --> 00:11:58,536 Then as rural communities 197 00:11:58,587 --> 00:12:00,587 started to feel disenfranchised, 198 00:12:00,632 --> 00:12:04,332 the charros used this status to fight for their rights. 199 00:12:04,375 --> 00:12:06,415 - [shouting in Spanish] 200 00:12:10,642 --> 00:12:14,262 - It was the charros who helped establish Mexico 201 00:12:14,298 --> 00:12:16,608 as a constitutional republic. 202 00:12:16,648 --> 00:12:18,958 In 1910, during the bloody civil war, 203 00:12:18,999 --> 00:12:23,179 two charros, Emiliano Zapata and Pancho Villa, 204 00:12:23,220 --> 00:12:27,920 led rural uprisings that helped depose Porfirio Diaz, 205 00:12:27,964 --> 00:12:29,924 Mexico's longest-standing dictator. 206 00:12:59,126 --> 00:13:03,606 ♪ ♪ 207 00:13:06,220 --> 00:13:08,960 They say that armies march on their stomachs, 208 00:13:09,005 --> 00:13:11,135 and the food of these revolutionaries 209 00:13:11,181 --> 00:13:14,661 has also become the stuff of Mexican folklore. 210 00:13:18,014 --> 00:13:19,804 After the charrería, 211 00:13:19,842 --> 00:13:23,062 everyone comes together to eat birria-- 212 00:13:23,106 --> 00:13:25,496 Jalisco's famous stew. 213 00:13:25,543 --> 00:13:27,813 Hola. Soy Eva. 214 00:13:27,850 --> 00:13:30,070 - ¿Qué tal? Enrique. - Enrique! 215 00:13:30,113 --> 00:13:31,643 - Sí. 216 00:13:31,680 --> 00:13:32,990 - Enrique's family has been cooking this recipe 217 00:13:33,029 --> 00:13:34,509 for four generations, 218 00:13:34,552 --> 00:13:37,122 and now he's head chef in the Lienzo clubhouse. 219 00:13:51,221 --> 00:13:53,661 The Spanish brought the goats for milk, 220 00:13:53,702 --> 00:13:55,752 but goats took over and ate all the crops 221 00:13:55,791 --> 00:13:57,791 of the Indigenous people. 222 00:13:57,837 --> 00:14:00,797 So, even though eating goats started as damage control, 223 00:14:00,840 --> 00:14:04,150 the end result was a culinary triumph. 224 00:14:04,191 --> 00:14:06,411 They brought everything over, but you made it better. 225 00:14:06,454 --> 00:14:08,894 - Exacto.You got it. [laughter] 226 00:14:08,935 --> 00:14:11,235 - There are two elements to birria-- 227 00:14:11,285 --> 00:14:13,025 the meat and the sauce. 228 00:14:20,947 --> 00:14:22,037 Mm-hmm. 229 00:14:23,253 --> 00:14:24,603 Mmm. 230 00:14:24,646 --> 00:14:26,646 Enrique grinds garlic, bay leaves, 231 00:14:26,691 --> 00:14:28,351 and cloves with vinegar-- 232 00:14:28,389 --> 00:14:32,349 the magic aromatics that give birria its unique taste. 233 00:14:32,393 --> 00:14:33,663 And that's just tomatoes? 234 00:14:33,698 --> 00:14:35,528 - Sí. - Okay. 235 00:14:35,570 --> 00:14:38,090 The tomatoes and ground spices 236 00:14:38,138 --> 00:14:40,838 are combined with the juices from the meat. 237 00:14:40,880 --> 00:14:41,750 Oh, wow. 238 00:14:41,793 --> 00:14:43,803 Like, what makes it special? 239 00:14:43,839 --> 00:14:48,889 The person making it? [laughter] 240 00:14:56,765 --> 00:14:57,895 Wow. 241 00:15:01,944 --> 00:15:05,384 Yeah, life is good with birria. 242 00:15:05,426 --> 00:15:06,906 Wow, look at that. 243 00:15:06,949 --> 00:15:07,989 - Sí. 244 00:15:08,037 --> 00:15:10,297 - Oh, wow. You can smell the cloves. 245 00:15:10,344 --> 00:15:13,394 Birria, in Spanish, means "of little value," 246 00:15:13,434 --> 00:15:14,444 a poor man's food. 247 00:15:14,478 --> 00:15:15,918 Así es. 248 00:15:19,222 --> 00:15:21,832 But, ironically, today it's food fit 249 00:15:21,877 --> 00:15:23,917 for a hero's banquet. 250 00:15:26,664 --> 00:15:28,064 There must be so many memories. 251 00:15:28,101 --> 00:15:30,101 Ah, this reminds me of this. This reminds me of that. 252 00:15:35,847 --> 00:15:36,937 Mm. 253 00:15:40,765 --> 00:15:43,065 - Mm-hmm. Aw. - Sí, sí. 254 00:15:45,379 --> 00:15:47,559 Wow. This smells so good. 255 00:15:47,598 --> 00:15:49,378 [laughter] Sí, no? 256 00:15:49,426 --> 00:15:50,816 - Sí, no, no. 257 00:15:52,342 --> 00:15:54,952 - Mmm. 258 00:15:54,997 --> 00:15:56,477 Whoa. 259 00:15:58,000 --> 00:15:59,130 Wow. 260 00:16:00,350 --> 00:16:04,180 It's so soft. 261 00:16:04,224 --> 00:16:05,974 - Sí, sí, sí, sí, sí. 262 00:16:06,008 --> 00:16:08,658 - Oh, my gosh, this broth is amazing. 263 00:16:08,706 --> 00:16:11,356 I can see why this Jaliscan stew 264 00:16:11,405 --> 00:16:14,275 has become as legendary as the charros who eat it. 265 00:16:14,321 --> 00:16:16,321 They have skillfully transformed goat meat 266 00:16:16,366 --> 00:16:19,796 into a pillar of Mexican gastronomy. 267 00:16:19,848 --> 00:16:23,198 This is really amazing. 268 00:16:23,243 --> 00:16:26,723 These crafty charros have one more trick up their sleeve. 269 00:16:29,075 --> 00:16:30,115 No, gracias. 270 00:16:30,163 --> 00:16:31,383 - Like this. 271 00:16:31,425 --> 00:16:34,075 - Oh, my God, that's so big! 272 00:16:34,123 --> 00:16:35,433 Trying to kill me. 273 00:16:35,472 --> 00:16:36,952 It's my first day, and they're trying to kill me. 274 00:16:36,996 --> 00:16:38,996 [laughter] 275 00:16:39,041 --> 00:16:40,741 Salud! 276 00:16:40,782 --> 00:16:44,092 Que viva México! 277 00:16:44,133 --> 00:16:45,533 Salud! 278 00:16:52,402 --> 00:16:55,012 [funky music] 279 00:16:55,057 --> 00:16:56,887 - Wherever you go in Guadalajara, 280 00:16:56,928 --> 00:17:00,368 you see Mexican culture celebrated with style. 281 00:17:00,410 --> 00:17:02,930 ♪ ♪ 282 00:17:02,978 --> 00:17:06,238 We are in, like, the trendy spot in Guadalajara. 283 00:17:06,286 --> 00:17:09,676 I already feel cooler walking on these streets. 284 00:17:09,724 --> 00:17:11,604 Colonia Americana-- 285 00:17:11,639 --> 00:17:14,639 this is, like, where all the people of Guadalajara come 286 00:17:14,685 --> 00:17:15,685 and they hang out. 287 00:17:15,730 --> 00:17:17,340 There's a kitchen here 288 00:17:17,384 --> 00:17:19,784 where you can taste all the distinctive influences 289 00:17:19,821 --> 00:17:23,691 that make Mexico unique in just one dish. 290 00:17:23,738 --> 00:17:25,738 So here we are. 291 00:17:25,783 --> 00:17:27,393 Oh, my God, I love it already. 292 00:17:27,437 --> 00:17:30,267 ♪ ♪ 293 00:17:30,310 --> 00:17:32,490 Hola. 294 00:17:32,529 --> 00:17:35,749 Fabián Delgado Padilla is one of the city's hottest chefs, 295 00:17:35,793 --> 00:17:38,103 and his restaurant, palReal, 296 00:17:38,144 --> 00:17:40,584 is one of the top rated in Guadalajara. 297 00:17:40,624 --> 00:17:42,974 ♪ ♪ 298 00:17:43,018 --> 00:17:45,978 Like every tapatío, Fabián looks beyond tradition, 299 00:17:46,021 --> 00:17:49,021 putting his own stamp on classic Mexican recipes. 300 00:17:49,068 --> 00:17:52,328 So where better to savor the king of national dishes 301 00:17:52,375 --> 00:17:54,065 than in his restaurant? 302 00:17:59,513 --> 00:18:01,433 Oh, pork belly. 303 00:18:01,471 --> 00:18:03,821 Oh, my God, I'm already excited. 304 00:18:03,865 --> 00:18:05,345 Okay, between you and me, 305 00:18:05,388 --> 00:18:08,088 I've never come across a mole I've loved. 306 00:18:08,130 --> 00:18:09,390 Hola. 307 00:18:09,436 --> 00:18:10,996 They're usually too sweet for me. 308 00:18:11,046 --> 00:18:13,436 - La cocina... Andrea, Sam, Edson. 309 00:18:13,483 --> 00:18:14,833 - But who knows? 310 00:18:14,876 --> 00:18:16,096 There are so many versions of mole. 311 00:18:16,138 --> 00:18:18,098 Maybe Fabian's will be different. 312 00:18:20,099 --> 00:18:20,969 Sí. 313 00:18:21,012 --> 00:18:24,762 I believe you. I believe you. 314 00:18:24,799 --> 00:18:27,409 He's famed for his mole dulce sauce 315 00:18:27,454 --> 00:18:30,334 over pork belly with a crispy skin. 316 00:18:52,914 --> 00:18:55,004 Like Mexico itself, mole is a mix 317 00:18:55,046 --> 00:18:57,266 of Indigenous and European influences. 318 00:18:57,310 --> 00:18:59,490 Oh, my God, there's so many. - Sí, claro. 319 00:18:59,529 --> 00:19:02,139 - This combination, known as mestizo, 320 00:19:02,184 --> 00:19:05,624 is at the heart of Mexican cultural identity. 321 00:19:05,666 --> 00:19:08,016 A century ago, as the civil war 322 00:19:08,059 --> 00:19:10,709 had left the country destitute and divided, 323 00:19:10,758 --> 00:19:12,718 to unite the population, 324 00:19:12,760 --> 00:19:16,810 the new government promoted the ideology of mestizo. 325 00:19:16,851 --> 00:19:18,811 Politicians, educators, 326 00:19:18,853 --> 00:19:23,123 and artists like Diego Rivera and Frida Kahlo came together 327 00:19:23,162 --> 00:19:26,252 to celebrate the birth of a nation like no other, 328 00:19:26,295 --> 00:19:28,985 one where European and Indigenous people 329 00:19:29,037 --> 00:19:30,727 were rooted equally together. 330 00:19:30,778 --> 00:19:34,298 This movement is what helped to make Mexico unique... 331 00:19:38,655 --> 00:19:41,395 - And what helped inspire Fabián's mole. 332 00:19:45,358 --> 00:19:47,708 So you fry the chile. 333 00:19:50,276 --> 00:19:52,926 That's where the love and patience comes in? 334 00:19:52,974 --> 00:19:54,154 You have to do all of those? 335 00:19:54,193 --> 00:19:55,853 Oh, my God, I'll see you in the table. 336 00:19:55,890 --> 00:19:57,370 I'm just kidding. 337 00:19:57,413 --> 00:19:59,853 And this is Fabián's stroke of genius-- 338 00:19:59,894 --> 00:20:02,204 a couple of French additions. 339 00:20:15,605 --> 00:20:17,645 - Wow. - Wow. 340 00:20:17,694 --> 00:20:19,094 Sí. - [laughs] 341 00:20:28,270 --> 00:20:30,400 - Aha. 342 00:20:30,446 --> 00:20:34,666 Last but definitely not least, a key ingredient... 343 00:20:37,236 --> 00:20:40,496 - Chocolate, a 3 1/2-thousand-year-old gem 344 00:20:40,543 --> 00:20:41,723 from the Olmecs. 345 00:20:41,762 --> 00:20:43,942 [light music] 346 00:20:43,981 --> 00:20:45,901 I think there's a saying, 347 00:20:45,940 --> 00:20:49,250 like, don't mess with somebody's mole, right? 348 00:20:49,291 --> 00:20:50,901 And there you go-- 349 00:20:50,945 --> 00:20:52,765 in the blender, all the ingredients-- 350 00:20:52,816 --> 00:20:54,906 European, Mexican, 351 00:20:54,949 --> 00:20:58,429 a complex culinary expression of mestizo. 352 00:20:58,474 --> 00:20:59,784 [blender whirring] 353 00:20:59,823 --> 00:21:03,133 This smells insane and amazing. 354 00:21:03,174 --> 00:21:04,134 Wow. 355 00:21:07,831 --> 00:21:10,051 Uh-huh. - [speaking Spanish] 356 00:21:10,094 --> 00:21:12,014 - To make sure the pork belly stays crispy 357 00:21:12,053 --> 00:21:15,803 when served with the mole, a final flourish. 358 00:21:15,839 --> 00:21:18,319 Oh, my God, it's like popcorn. 359 00:21:18,364 --> 00:21:21,154 Oh, my God. 360 00:21:26,328 --> 00:21:28,288 Okay. 361 00:21:28,330 --> 00:21:30,770 ♪ ♪ 362 00:21:30,811 --> 00:21:32,291 Let's eat it! 363 00:21:36,207 --> 00:21:38,077 [laughing] 364 00:21:43,084 --> 00:21:45,484 I was gonna do this. That's why. 365 00:21:45,521 --> 00:21:48,481 [laughing] 366 00:21:50,047 --> 00:21:52,827 Okay. Oh, my goodness. 367 00:21:58,055 --> 00:22:00,615 - Sí, sí, sí. Sí. 368 00:22:00,667 --> 00:22:01,837 - Okay. 369 00:22:07,238 --> 00:22:08,498 Mmm. 370 00:22:12,418 --> 00:22:13,938 [mouth full] There's so much happening right now. 371 00:22:13,984 --> 00:22:16,734 I can't-- [laughing] 372 00:22:16,770 --> 00:22:19,510 This is so good. 373 00:22:20,861 --> 00:22:24,081 Super crunchy, super soft in the middle, 374 00:22:24,125 --> 00:22:26,205 and then another crunchy part and then the herb. 375 00:22:26,257 --> 00:22:27,647 Oh, my gosh. 376 00:22:27,694 --> 00:22:30,874 But this mole--wow, you can taste that chocolate... 377 00:22:34,178 --> 00:22:36,308 I don't know. Fabián, I think-- 378 00:22:36,355 --> 00:22:38,135 Yeah. 379 00:22:41,621 --> 00:22:42,931 Wow. 380 00:22:42,970 --> 00:22:44,620 Gracias. - Salud. 381 00:22:44,667 --> 00:22:46,367 - Salud. [glasses clink] 382 00:22:46,408 --> 00:22:47,798 [laughs] 383 00:22:54,721 --> 00:22:57,941 [guitar strumming] 384 00:22:57,985 --> 00:23:00,375 - Look at that. Oh, wow. 385 00:23:00,422 --> 00:23:03,692 ♪ ♪ 386 00:23:03,730 --> 00:23:05,990 Just 31 miles south of Guadalajara 387 00:23:06,036 --> 00:23:08,466 lies Mexico's biggest natural lake-- 388 00:23:08,517 --> 00:23:11,037 Lake Chapala. 389 00:23:11,085 --> 00:23:13,645 It is huge. Look at this. 390 00:23:13,696 --> 00:23:16,126 It's home to a small fishing community. 391 00:23:16,177 --> 00:23:19,047 [upbeat guitar music] 392 00:23:19,093 --> 00:23:20,403 ♪ ♪ 393 00:23:20,442 --> 00:23:22,312 Even in a state like Jalisco, 394 00:23:22,357 --> 00:23:25,357 that has been defined by mestizo for centuries, 395 00:23:25,404 --> 00:23:27,144 there is a pocket of the population 396 00:23:27,188 --> 00:23:29,448 that remains untouched. 397 00:23:29,495 --> 00:23:32,795 I'm excited to see the ways that they have preserved 398 00:23:32,846 --> 00:23:35,016 their traditions, how they cook, 399 00:23:35,065 --> 00:23:37,715 what ingredients they still use today. 400 00:23:37,764 --> 00:23:39,164 The Coca people, 401 00:23:39,200 --> 00:23:40,850 whose ancestors thrived on these shores 402 00:23:40,897 --> 00:23:42,507 around 800 years ago, 403 00:23:42,551 --> 00:23:45,951 are one of the oldest Indigenous groups in Mexico. 404 00:23:47,469 --> 00:23:49,429 Around 5,000 of them live here now, 405 00:23:49,471 --> 00:23:52,781 and their story is a tale of resistance. 406 00:23:52,822 --> 00:23:56,002 Teacher and mom Rocío Moreno is one of them. 407 00:23:56,043 --> 00:23:57,963 Hola. - Hola. 408 00:24:17,543 --> 00:24:20,333 - The lake is the lifeblood of the community... 409 00:24:20,371 --> 00:24:22,291 I hope I don't have to row the boat. 410 00:24:22,330 --> 00:24:24,250 Buenos días. ¿Mi capitán? 411 00:24:24,288 --> 00:24:26,378 - Capitán. - [both laugh] 412 00:24:26,421 --> 00:24:29,341 - And it provides both work and sustenance. 413 00:24:31,078 --> 00:24:33,688 So many birds here. Tantos pájaros. 414 00:24:33,733 --> 00:24:36,343 ♪ ♪ 415 00:24:36,387 --> 00:24:37,477 Hola. 416 00:24:45,527 --> 00:24:47,087 15? 417 00:24:51,185 --> 00:24:52,445 [both chuckle] 418 00:25:00,499 --> 00:25:01,539 Wow. 419 00:25:05,112 --> 00:25:07,202 Is he only gonna make $7 for the day? 420 00:25:12,336 --> 00:25:13,686 - ¿Sí? - Sí. 421 00:25:17,516 --> 00:25:18,996 - Sí. 422 00:25:20,083 --> 00:25:21,393 - Sí. 423 00:25:26,089 --> 00:25:29,089 ♪ ♪ 424 00:25:29,136 --> 00:25:30,656 - Gracias. - Gracias. 425 00:25:36,622 --> 00:25:37,712 - Uh-huh. 426 00:25:45,979 --> 00:25:48,979 Rocío's concern is that the water exploitation 427 00:25:49,025 --> 00:25:51,545 and dwindling fish stocks 428 00:25:51,593 --> 00:25:53,603 will threaten their way of life. 429 00:25:53,639 --> 00:25:56,249 But the Coca people's fight for survival 430 00:25:56,293 --> 00:25:59,083 is hardwired into their identity. 431 00:26:07,000 --> 00:26:08,960 During the War of Mexican Independence 432 00:26:09,002 --> 00:26:10,612 in the early 19th century, 433 00:26:10,656 --> 00:26:13,436 the Coca people had to fight the Spanish 434 00:26:13,484 --> 00:26:16,444 to keep control of Mezcala Island. 435 00:26:16,487 --> 00:26:19,487 A bloody conflict raged for four years, 436 00:26:19,534 --> 00:26:22,764 and this fort was the stronghold of the rebels. 437 00:26:26,323 --> 00:26:28,113 Why keep them? 438 00:26:35,985 --> 00:26:38,895 I got to say, walking around here is very complex for me, 439 00:26:38,945 --> 00:26:41,295 because I'm a 13th-generation American 440 00:26:41,338 --> 00:26:45,298 and my ancestors left Spain in 1603 441 00:26:45,342 --> 00:26:46,742 looking for a better life. 442 00:26:46,779 --> 00:26:48,779 So to think about them coming into conflict 443 00:26:48,824 --> 00:26:51,654 with the Indigenous people is really hard to imagine. 444 00:26:51,697 --> 00:26:55,307 ♪ ♪ 445 00:26:55,352 --> 00:26:57,442 Back on the mainland by the shoreline 446 00:26:57,485 --> 00:26:59,005 is a communal kitchen 447 00:26:59,052 --> 00:27:02,142 where the Coca people cook, gather, and feast 448 00:27:02,185 --> 00:27:03,135 on special occasions. 449 00:27:03,186 --> 00:27:04,356 Wow. 450 00:27:06,842 --> 00:27:07,842 Wow. 451 00:27:15,808 --> 00:27:18,718 [both chuckle] 452 00:27:18,767 --> 00:27:21,377 As for our super-fresh charales, 453 00:27:21,422 --> 00:27:23,422 the traditional way to cook them 454 00:27:23,467 --> 00:27:25,117 is on a griddle dusted with flour 455 00:27:25,165 --> 00:27:26,245 so they don't stick. 456 00:27:32,476 --> 00:27:34,166 Just flipping it with her fingers. 457 00:27:34,217 --> 00:27:35,437 [Rocío chuckles] 458 00:27:35,479 --> 00:27:37,349 I would be like, "Give me some tongs." 459 00:27:37,394 --> 00:27:39,614 She cooks like my mother and my grandmother, 460 00:27:39,658 --> 00:27:43,048 which is fingers in the fire. 461 00:27:43,096 --> 00:27:46,356 These days, the Coca have tweaked the original recipe. 462 00:27:46,403 --> 00:27:48,803 I think I want those. 463 00:27:48,841 --> 00:27:50,231 [laughs] 464 00:27:50,277 --> 00:27:51,887 Fingers in the oil-- 465 00:27:51,931 --> 00:27:56,241 that is next-level Mexican cooking, I'll tell you that. 466 00:27:56,283 --> 00:27:58,153 French fries of chapala. - Sí. 467 00:27:58,198 --> 00:28:00,328 - [laughs] 468 00:28:09,775 --> 00:28:12,255 Vicente has a few jobs, including farming. 469 00:28:12,299 --> 00:28:14,559 And with 13 grandkids, 470 00:28:14,605 --> 00:28:16,825 he has a lot of mouths to feed. 471 00:28:21,308 --> 00:28:22,738 [light laughter] 472 00:28:24,572 --> 00:28:26,312 It's an aphrodisiac? 473 00:28:26,356 --> 00:28:28,576 - Sí. - Oh! [laughs] 474 00:28:28,619 --> 00:28:30,359 There's a lot of children in this town. 475 00:28:30,404 --> 00:28:32,064 I noticed that. - Sí. 476 00:28:32,101 --> 00:28:33,491 - Oh, my gosh. 477 00:28:44,635 --> 00:28:46,025 Okay. 478 00:28:46,072 --> 00:28:49,032 His traditional recipe makes this little fish 479 00:28:49,075 --> 00:28:50,415 go a long way. 480 00:28:55,777 --> 00:28:58,737 I've definitely never seen this before. 481 00:29:12,185 --> 00:29:14,965 Dunking the tortilla meant that this broth 482 00:29:15,014 --> 00:29:16,894 could go even further. 483 00:29:19,061 --> 00:29:19,981 Mm. 484 00:29:22,717 --> 00:29:23,757 Wow. 485 00:29:29,550 --> 00:29:31,330 Okay. ¿Es así? 486 00:29:31,378 --> 00:29:32,378 - Mm. 487 00:29:32,422 --> 00:29:35,162 ♪ ♪ 488 00:29:35,208 --> 00:29:36,818 Mmm. Oh, wow. 489 00:29:42,650 --> 00:29:43,560 Wow. 490 00:29:43,607 --> 00:29:45,477 That's really good. 491 00:29:45,522 --> 00:29:48,832 Through survival of your people, 492 00:29:48,874 --> 00:29:51,494 that's where this plate was born. 493 00:30:06,152 --> 00:30:08,722 ♪ ♪ 494 00:30:08,763 --> 00:30:10,683 [chuckles] 495 00:30:10,721 --> 00:30:12,421 Mmm. 496 00:30:12,462 --> 00:30:15,032 It's so crunchy. - Sí. 497 00:30:15,074 --> 00:30:16,684 - Mmm. - [laughs] 498 00:30:28,087 --> 00:30:29,347 - Claro. 499 00:30:32,178 --> 00:30:34,268 Sí. 500 00:30:34,310 --> 00:30:37,010 Sí. - ¿Sí? 501 00:30:37,052 --> 00:30:39,402 - What a place. I can't even describe it. 502 00:30:39,446 --> 00:30:41,136 I didn't even know this existed. 503 00:30:41,187 --> 00:30:44,627 You feel their culture holding on for dear life 504 00:30:44,668 --> 00:30:47,408 through what they make, how they make it, 505 00:30:47,454 --> 00:30:48,804 with what they make it with, 506 00:30:48,847 --> 00:30:51,627 how they serve it, how they celebrate it. 507 00:30:51,675 --> 00:30:54,715 It truly is unique to this region, 508 00:30:54,765 --> 00:30:57,585 this lake, and this hillside. 509 00:31:15,264 --> 00:31:16,574 - I'm being treated 510 00:31:16,613 --> 00:31:18,443 to the ultimate Mexican experience 511 00:31:18,485 --> 00:31:20,265 by my friends Ale and Mariana... 512 00:31:20,313 --> 00:31:22,493 Whoo. 513 00:31:22,532 --> 00:31:24,452 - A traditional cantina. 514 00:31:24,491 --> 00:31:26,581 - Hola. - Hola. 515 00:31:26,623 --> 00:31:28,763 - Buenas tardes. - [speaking Spanish] 516 00:31:28,799 --> 00:31:30,499 - And, of course, when we go out, 517 00:31:30,540 --> 00:31:32,240 there's only one drink for us. 518 00:31:32,281 --> 00:31:36,161 all: Tequila, tequila, tequila! - [speaking Spanish] 519 00:31:36,198 --> 00:31:39,588 - Tequila is the national drink of Mexico. 520 00:31:39,636 --> 00:31:41,546 And it was born right here in Jalisco. 521 00:31:57,437 --> 00:31:59,217 As shocking as it is, 522 00:31:59,265 --> 00:32:02,395 women weren't allowed in these bars until the 1980s. 523 00:32:17,848 --> 00:32:20,678 That's so crazy that you could just sit here 524 00:32:20,721 --> 00:32:24,031 as a man and pee, and you didn't even have to get up. 525 00:32:24,072 --> 00:32:26,642 - Also, when the women couldn't enter the cantinas, 526 00:32:26,683 --> 00:32:29,513 tequila was seen as a very cheap drink. 527 00:32:29,556 --> 00:32:32,596 You weren't very sophisticated if you were drinking tequila. 528 00:32:32,646 --> 00:32:34,256 all: Salud! - Cheers. 529 00:32:34,300 --> 00:32:36,130 - Thankfully, times have changed. 530 00:32:36,171 --> 00:32:38,831 Cheers to women being allowed in bars. 531 00:32:38,869 --> 00:32:40,479 - Salud. 532 00:32:40,523 --> 00:32:42,833 - And thanks to the Jaliscan spirit of innovation, 533 00:32:42,873 --> 00:32:46,183 tequila has been elevated to a refined drink 534 00:32:46,225 --> 00:32:49,485 to be sipped, not slammed or hidden in a cocktail. 535 00:32:49,532 --> 00:32:50,792 Really refreshing. 536 00:32:50,838 --> 00:32:52,318 I love tequila so much, 537 00:32:52,361 --> 00:32:54,581 I went into business with Ale and Mariana 538 00:32:54,624 --> 00:32:55,974 to produce our own brand. 539 00:32:56,017 --> 00:32:58,447 But I'm always ready to learn more. 540 00:33:01,066 --> 00:33:03,236 I'm heading to where it all began-- 541 00:33:03,285 --> 00:33:05,235 27 miles northwest, 542 00:33:05,287 --> 00:33:07,717 just outside the city of Tequila, 543 00:33:07,768 --> 00:33:10,468 where the mineral-rich red volcanic soil 544 00:33:10,510 --> 00:33:15,430 provides the perfect growing conditions for the blue agave. 545 00:33:15,471 --> 00:33:17,691 98% of the world's tequila 546 00:33:17,734 --> 00:33:21,614 is produced right here in Jalisco. 547 00:33:21,651 --> 00:33:25,181 Legend goes that when 16th-century Spanish rulers 548 00:33:25,220 --> 00:33:27,050 ran out of their favorite brandy, 549 00:33:27,092 --> 00:33:29,312 they turned to the plentiful agave, 550 00:33:29,355 --> 00:33:31,835 and tequila was created. 551 00:33:31,879 --> 00:33:34,009 Hola. - ¿Cómo estás? 552 00:33:36,579 --> 00:33:38,709 - Salvador Rosales Trejo 553 00:33:38,755 --> 00:33:41,885 makes tequila as distinguished as fine whiskey. 554 00:33:44,587 --> 00:33:47,197 [soft music] 555 00:33:47,242 --> 00:33:49,462 I don't think there's anything more beautiful 556 00:33:49,505 --> 00:33:51,285 than a field of blue agave. 557 00:33:51,333 --> 00:33:54,163 This is stunning. 558 00:33:54,206 --> 00:33:57,076 Today much of the industry is highly mechanized. 559 00:33:57,122 --> 00:34:00,562 But Salvador's vision is about trusting the past 560 00:34:00,603 --> 00:34:02,743 and sticking to traditional methods. 561 00:34:09,047 --> 00:34:12,617 I've done this work before, and it is hard. 562 00:34:12,659 --> 00:34:14,049 It is not easy. 563 00:34:14,095 --> 00:34:16,915 ♪ ♪ 564 00:34:16,967 --> 00:34:18,797 Hola. - Hola. Buenos días. 565 00:34:23,452 --> 00:34:25,592 - How does he not have gloves? 566 00:34:27,369 --> 00:34:28,589 Ah, ¿sí? 567 00:34:30,807 --> 00:34:33,897 - [speaking Spanish] - Look at the calluses. 568 00:34:33,941 --> 00:34:35,291 Wow. 569 00:34:42,515 --> 00:34:44,255 That's commitment. 570 00:34:45,779 --> 00:34:49,649 [rock music] 571 00:34:49,696 --> 00:34:52,126 - Amazingly, it takes 15 pounds 572 00:34:52,177 --> 00:34:56,267 of blue agave piñas to make just one liter of tequila. 573 00:34:58,008 --> 00:35:01,268 Mmm. You can smell it already. 574 00:35:01,316 --> 00:35:04,056 Some tequila is simply distilled and bottled. 575 00:35:04,102 --> 00:35:06,062 That's called tequila blanco. 576 00:35:06,104 --> 00:35:08,414 The rest of it is brought here. 577 00:35:08,454 --> 00:35:11,944 A lot of people don't know, but the barrel gives the color. 578 00:35:17,680 --> 00:35:20,550 Once it's been in the barrel between 2 to 12 months, 579 00:35:20,596 --> 00:35:22,466 it's known as a reposado. 580 00:35:22,511 --> 00:35:24,691 If it remains there longer than a year, 581 00:35:24,731 --> 00:35:26,991 it's called añejo. 582 00:35:29,431 --> 00:35:31,041 Right. 583 00:35:31,085 --> 00:35:32,825 Do we get to drink it now? 584 00:35:32,869 --> 00:35:34,259 - Yes. - Okay. 585 00:35:34,306 --> 00:35:36,216 'Cause that's what I've been waiting for. 586 00:35:36,264 --> 00:35:38,054 [both laugh] 587 00:35:38,092 --> 00:35:41,362 We're starting with Salvador's favorite white tequila. 588 00:35:49,582 --> 00:35:50,632 - No? - Mmm. 589 00:35:50,670 --> 00:35:52,190 Oh, that's so nice. 590 00:36:00,419 --> 00:36:01,379 Mmm. 591 00:36:04,945 --> 00:36:07,025 It's like the idea of having a chunk of Parmesan 592 00:36:07,077 --> 00:36:08,857 with a red wine... - Mm-hmm. Sí. 593 00:36:08,905 --> 00:36:10,295 And it just brings out the notes. 594 00:36:10,342 --> 00:36:13,132 - Sí.Mm-hmm. - Yeah. 595 00:36:13,171 --> 00:36:14,301 Extra añejo. 596 00:36:16,957 --> 00:36:18,697 I smell, like, canela. 597 00:36:24,007 --> 00:36:26,487 How many months in the barrel? 598 00:36:26,532 --> 00:36:30,362 Seven years as a plant, four years in the barrel-- 599 00:36:30,405 --> 00:36:32,535 I mean, that's a lot of time to one product. 600 00:36:32,581 --> 00:36:34,581 - Sí. - Mmm. 601 00:36:34,627 --> 00:36:36,367 [exhales deeply] 602 00:36:36,411 --> 00:36:39,281 - I love the extra añejo. - Gracias. 603 00:36:39,327 --> 00:36:41,327 - Yeah. And I would like the world to know, 604 00:36:41,373 --> 00:36:42,943 tequila's an art form. 605 00:36:42,983 --> 00:36:47,073 And it comes from generations of knowledge and respect 606 00:36:47,117 --> 00:36:50,377 for the people and the region and the plant. 607 00:36:50,425 --> 00:36:52,205 - Sí. - Salud. 608 00:36:52,253 --> 00:36:53,603 [chuckles] [glasses clink] 609 00:36:53,646 --> 00:36:55,646 Gracias. 610 00:37:09,139 --> 00:37:11,099 - I'm back with Fabián, 611 00:37:11,141 --> 00:37:13,271 the guy who converted me to mole, 612 00:37:13,318 --> 00:37:15,228 and, luckily, it's lunchtime. 613 00:37:15,276 --> 00:37:16,886 I'm so hungry. 614 00:37:16,930 --> 00:37:19,670 And, no, we're not at his swanky restaurant palReal. 615 00:37:19,715 --> 00:37:23,845 We are in one of the local municipal markets. 616 00:37:28,637 --> 00:37:31,417 Doña Vicky! - [laughs] 617 00:37:31,466 --> 00:37:34,946 [jazzy music] 618 00:37:39,518 --> 00:37:42,608 The name of his place here is a playful nod 619 00:37:42,651 --> 00:37:44,441 to Mexico's closest neighbor. 620 00:37:44,479 --> 00:37:46,659 I love the name Yunaites-- "United States." 621 00:37:46,699 --> 00:37:48,959 Mixing ideas and traditions 622 00:37:49,005 --> 00:37:51,825 really is second nature to tapatíos. 623 00:38:07,676 --> 00:38:10,196 'Cause you wanted it accessible to the people. 624 00:38:15,597 --> 00:38:17,947 In a country where the average daily wage 625 00:38:17,991 --> 00:38:20,431 is around 13 U.S. dollars, 626 00:38:20,472 --> 00:38:22,342 Fabián has created a welcoming hub 627 00:38:22,387 --> 00:38:24,907 where everybody can enjoy great food 628 00:38:24,954 --> 00:38:27,524 at a low cost. 629 00:38:27,566 --> 00:38:31,126 And there's a trick to feeding the masses on a shoestring... 630 00:38:31,178 --> 00:38:34,048 Oh, my God, what is that? 631 00:38:34,094 --> 00:38:36,664 Combining new flavors with old staples, 632 00:38:36,705 --> 00:38:39,135 like Jalisco's famous French bread. 633 00:38:39,186 --> 00:38:40,836 It's gonna all fall apart. 634 00:38:45,235 --> 00:38:46,495 Mmm, mmm. 635 00:38:51,720 --> 00:38:54,850 Like, it overpowers everything. - Muy fuerte. 636 00:38:54,897 --> 00:38:57,067 This doesn't overpower anything. 637 00:38:57,117 --> 00:38:59,547 Just like his upscale palReal, 638 00:38:59,598 --> 00:39:02,858 the main attraction here is pork with mole. 639 00:39:02,905 --> 00:39:06,605 Only, here, he's turned it into a bargain market snack. 640 00:39:10,304 --> 00:39:12,444 Fabián serves the pork on a gordita, 641 00:39:12,480 --> 00:39:15,220 an extra-thick tortilla that bulks it out 642 00:39:15,265 --> 00:39:17,045 and doesn't break the bank. 643 00:39:25,754 --> 00:39:27,284 Uh-oh. - Huh? 644 00:39:31,804 --> 00:39:33,114 Uh-huh. 645 00:39:37,244 --> 00:39:39,384 - Mine's not as nice. 646 00:39:40,552 --> 00:39:43,082 Oh, my God, is this the pork? Mira... 647 00:39:44,338 --> 00:39:45,638 My God. 648 00:39:45,687 --> 00:39:48,207 He also chooses a cheaper cut of meat 649 00:39:48,255 --> 00:39:49,515 and cooks it for a shorter time 650 00:39:49,561 --> 00:39:51,171 than at his high-end restaurant. 651 00:40:11,104 --> 00:40:13,154 Oh, you can smell the chocolate. 652 00:40:23,856 --> 00:40:25,416 It has a different leaf. 653 00:40:31,733 --> 00:40:33,433 Wow. Wow. 654 00:40:33,474 --> 00:40:35,304 You know how so many people don't like cilantro? 655 00:40:35,345 --> 00:40:37,255 Everybody would like that. 656 00:40:37,304 --> 00:40:39,004 Wow, that's beautiful. 657 00:40:39,045 --> 00:40:41,525 Hola. Mucho gusto. 658 00:40:44,833 --> 00:40:48,053 [chuckles] The star of today. 659 00:40:48,097 --> 00:40:50,007 God, there's so much I have to stack on. 660 00:40:52,841 --> 00:40:54,581 Oh, my God. Okay. 661 00:40:56,671 --> 00:40:58,281 Mmm. 662 00:41:02,590 --> 00:41:04,590 Oh, high five. I'll high-five. 663 00:41:08,770 --> 00:41:10,820 Like... 664 00:41:10,859 --> 00:41:12,079 Wow. 665 00:41:23,742 --> 00:41:25,002 Wow. 666 00:41:26,701 --> 00:41:30,141 [laughing] 667 00:41:30,183 --> 00:41:32,623 This was so good. 668 00:41:32,664 --> 00:41:34,364 To have this, like, culinary experience 669 00:41:34,404 --> 00:41:36,934 at this level at a market, 670 00:41:36,972 --> 00:41:38,372 it's pretty impressive. 671 00:41:38,408 --> 00:41:41,018 Fabián's food embodies the perfect balance 672 00:41:41,063 --> 00:41:42,853 between tradition and innovation 673 00:41:42,891 --> 00:41:45,071 that so characterizes Jalisco. 674 00:41:45,111 --> 00:41:48,381 I came here to Jalisco not knowing what I would find, 675 00:41:48,418 --> 00:41:50,808 but I have discovered a forward-thinking state 676 00:41:50,856 --> 00:41:53,336 of original creators. 677 00:41:53,380 --> 00:41:56,210 Jalisco helped define modern Mexican culture, 678 00:41:56,252 --> 00:41:59,302 but Jaliscans don't let their roots define them. 679 00:41:59,342 --> 00:42:00,782 They look to the future 680 00:42:00,822 --> 00:42:03,302 and transform their iconic heirlooms 681 00:42:03,346 --> 00:42:05,346 into unexpected delights.