1 00:00:02,480 --> 00:00:06,350 [dramatic music] 2 00:00:06,397 --> 00:00:07,357 [upbeat music] 3 00:00:07,398 --> 00:00:08,698 [horn honking] 4 00:00:08,747 --> 00:00:10,657 - It's crazy. It's crowded. 5 00:00:10,706 --> 00:00:12,446 It's noisy, and I love it. 6 00:00:12,490 --> 00:00:16,190 Mexico City, I'm proud to call you my second home. 7 00:00:16,233 --> 00:00:19,283 ♪ ♪ 8 00:00:19,323 --> 00:00:22,203 Every time I see this view, my heart skips a beat. 9 00:00:22,239 --> 00:00:23,759 ♪ ♪ 10 00:00:23,806 --> 00:00:25,716 We're here! 11 00:00:25,764 --> 00:00:28,074 Tenochtitlan, Mexico City. 12 00:00:28,115 --> 00:00:31,245 So many emotions, because there's so much history 13 00:00:31,292 --> 00:00:33,732 in this exact spot. 14 00:00:33,772 --> 00:00:36,862 It all started here in Tenochtitlan, 15 00:00:36,906 --> 00:00:39,556 capital of the mighty Aztec empire, 16 00:00:39,604 --> 00:00:42,134 until the Spanish invaded 500 years ago 17 00:00:42,172 --> 00:00:46,052 and changed its name to Mexico City. 18 00:00:46,089 --> 00:00:48,789 The amount of churches you can see from up here-- 19 00:00:48,831 --> 00:00:50,921 there's 1, 2, 3, 4, 5, 6, 7. 20 00:00:50,963 --> 00:00:52,143 Seven in one block. 21 00:00:52,182 --> 00:00:54,712 That's called the Spanish conquest. 22 00:00:54,750 --> 00:00:55,710 [sizzling] 23 00:00:55,751 --> 00:00:57,231 Over time, 24 00:00:57,274 --> 00:01:00,414 new spices and ingredients started to appear, 25 00:01:00,451 --> 00:01:03,411 carried across continents by traders and travelers 26 00:01:03,454 --> 00:01:05,764 from faraway lands. 27 00:01:05,804 --> 00:01:06,724 I don't know the secret to happiness. 28 00:01:06,762 --> 00:01:08,112 All I know is, 29 00:01:08,155 --> 00:01:09,585 every time I eat Mexican food, I'm happy. 30 00:01:09,634 --> 00:01:10,984 - Yeah. - [laughs] 31 00:01:11,027 --> 00:01:13,767 I'm Eva Longoria, born and bred in Texas, 32 00:01:13,812 --> 00:01:17,602 with Mexican-American roots, which makes me a Texican. 33 00:01:17,642 --> 00:01:20,782 I'm exploring Mexico to see how the people, their lands, 34 00:01:20,819 --> 00:01:23,739 and their past have shaped a culinary tradition 35 00:01:23,779 --> 00:01:27,129 as diverse as its 32 states. 36 00:01:27,174 --> 00:01:30,444 Mexico City is going through a major makeover, 37 00:01:30,481 --> 00:01:33,311 shedding its old reputation to emerge 38 00:01:33,354 --> 00:01:35,754 as one of the world's greatest food destinations. 39 00:01:35,791 --> 00:01:38,011 ♪ ♪ 40 00:01:38,054 --> 00:01:39,844 - I love that Mexican food is now that. 41 00:01:39,882 --> 00:01:41,582 It's not only, like, Taco Tuesday. 42 00:01:41,623 --> 00:01:45,673 - Natives of Mexico City are nicknamed chilangos. 43 00:01:47,411 --> 00:01:48,721 - Yeah? 44 00:01:48,760 --> 00:01:50,110 It used to be an insult. 45 00:01:50,153 --> 00:01:52,463 But now that the capital is flourishing, 46 00:01:52,503 --> 00:01:54,333 it's worn with pride. 47 00:01:54,375 --> 00:01:56,285 This is the chilango in the family. 48 00:01:56,333 --> 00:01:58,253 - Yeah! 49 00:01:58,292 --> 00:02:00,772 - Chilangos love their food fiery. 50 00:02:00,816 --> 00:02:02,206 So be warned. 51 00:02:02,252 --> 00:02:03,782 Those innocent-looking salsas 52 00:02:03,819 --> 00:02:05,129 you see everywhere... 53 00:02:05,168 --> 00:02:06,598 I'm gonna get in trouble with that. 54 00:02:06,648 --> 00:02:08,038 They can be hot. 55 00:02:08,084 --> 00:02:09,354 Adds a kick. [laughs] - Oh! 56 00:02:09,390 --> 00:02:12,220 - But for a wannabe chilanga like me... 57 00:02:12,262 --> 00:02:13,312 More salsa! 58 00:02:13,350 --> 00:02:14,830 Never too spicy. 59 00:02:14,873 --> 00:02:17,793 [steady music] 60 00:02:17,833 --> 00:02:25,013 ♪ ♪ 61 00:02:28,626 --> 00:02:32,496 [light music] 62 00:02:32,543 --> 00:02:34,503 I've had a home here in Mexico City 63 00:02:34,545 --> 00:02:38,245 ever since I fell in love with a chilango. 64 00:02:38,288 --> 00:02:40,548 Pepe and I got married almost a decade ago, 65 00:02:40,595 --> 00:02:43,465 and we spend as much time here as we can. 66 00:02:43,511 --> 00:02:46,821 Every time I'm in Mexico, this is my daily ritual. 67 00:02:46,862 --> 00:02:48,782 Every morning, I wake up, and I do this. 68 00:02:48,820 --> 00:02:50,690 My favorite place ever. 69 00:02:50,735 --> 00:02:52,255 Hola! 70 00:02:52,302 --> 00:02:54,742 The enticing smell of this bakery 71 00:02:54,783 --> 00:02:56,653 can lure anybody in. 72 00:02:56,698 --> 00:02:58,658 [both speaking Spanish] 73 00:02:58,700 --> 00:02:59,880 Wow. 74 00:03:01,224 --> 00:03:03,404 I always time my arrival 75 00:03:03,444 --> 00:03:05,754 to when they're coming out of the oven. 76 00:03:05,794 --> 00:03:09,714 Sweet, fluffy, and topped with crunchy sugar, 77 00:03:09,754 --> 00:03:11,414 I just can't resist. 78 00:03:11,452 --> 00:03:12,982 Muchas gracias. 79 00:03:13,018 --> 00:03:14,798 Oh, my God. It's warm. 80 00:03:14,846 --> 00:03:16,406 This is a concha. 81 00:03:16,457 --> 00:03:18,417 Mmm. 82 00:03:18,459 --> 00:03:21,289 Oh, my God. [laughs] 83 00:03:21,331 --> 00:03:24,381 I don't think anything makes me happier. 84 00:03:24,421 --> 00:03:28,081 ♪ ♪ 85 00:03:28,120 --> 00:03:30,210 Sitting over a mile above sea level 86 00:03:30,253 --> 00:03:32,563 in the center of Mexico, 87 00:03:32,603 --> 00:03:35,693 this sprawling metropolis is the country's capital. 88 00:03:35,737 --> 00:03:37,087 [lively music] 89 00:03:37,129 --> 00:03:39,479 Over centuries, it's held a magnetic appeal 90 00:03:39,523 --> 00:03:41,403 for immigrants, 91 00:03:41,438 --> 00:03:43,048 drawing them in from all over the world 92 00:03:43,092 --> 00:03:44,662 to make it their home, 93 00:03:44,702 --> 00:03:47,752 bringing a wealth of culinary influences with them. 94 00:03:47,792 --> 00:03:50,752 In the last 70 years, its population has exploded 95 00:03:50,795 --> 00:03:53,575 from 3 million to 22 million. 96 00:03:53,624 --> 00:03:57,024 And if chilangos were a food, they'd be a taco. 97 00:03:57,062 --> 00:04:00,942 They are the lifeblood here... 98 00:04:00,979 --> 00:04:03,419 the perfect fuel to eat on the go 99 00:04:03,460 --> 00:04:05,980 when powering through this crazy, busy city. 100 00:04:06,028 --> 00:04:11,288 ♪ ♪ 101 00:04:13,296 --> 00:04:15,116 Hola! - Hi, Eva. Nice to meet you! 102 00:04:15,167 --> 00:04:17,037 - Gabriela Rentería is a journalist 103 00:04:17,082 --> 00:04:19,042 who writes about tacos. 104 00:04:19,084 --> 00:04:21,444 I mean, talk about a dream job. 105 00:04:21,478 --> 00:04:23,388 You're never not happy eating a taco. 106 00:04:23,437 --> 00:04:24,787 I'll say that. - Never. Like, never. 107 00:04:24,829 --> 00:04:26,089 And you never get enough. 108 00:04:26,135 --> 00:04:28,305 [upbeat music] 109 00:04:28,355 --> 00:04:29,615 - We're in the historic center, 110 00:04:29,660 --> 00:04:30,920 the oldest part of town, 111 00:04:30,966 --> 00:04:33,616 built around the city's most famous landmark, 112 00:04:33,664 --> 00:04:34,804 the Zócalo. 113 00:04:34,839 --> 00:04:37,539 ♪ ♪ 114 00:04:37,581 --> 00:04:40,581 Here, you're never more than a block away from a taqueria. 115 00:04:40,628 --> 00:04:42,498 ♪ ♪ 116 00:04:42,543 --> 00:04:44,633 - This is the city of tacos. - The city of tacos. 117 00:04:44,675 --> 00:04:47,235 - Yeah, because you can find every taco, 118 00:04:47,287 --> 00:04:50,287 no matter our budget, no matter our taste. 119 00:04:50,333 --> 00:04:51,643 - No matter where you live. - Yeah. 120 00:04:51,682 --> 00:04:53,472 Taco is democratic. 121 00:04:53,510 --> 00:04:55,470 - There are dozens of taco varieties 122 00:04:55,512 --> 00:04:56,952 in Mexico City, 123 00:04:56,992 --> 00:04:59,262 the most famous being al pastor. 124 00:04:59,299 --> 00:05:01,819 Oh! I can smell it already. 125 00:05:01,866 --> 00:05:03,256 - Yes. 126 00:05:03,303 --> 00:05:05,703 - Made of slow-cooked pork on a spit. 127 00:05:05,740 --> 00:05:07,000 - Hola, Daniel. 128 00:05:07,045 --> 00:05:09,735 - Hola. - [speaking Spanish] 129 00:05:09,787 --> 00:05:10,827 - Oh, my God. 130 00:05:10,875 --> 00:05:12,175 Look at those cooked onions. 131 00:05:12,224 --> 00:05:13,314 - It's amazing. 132 00:05:13,356 --> 00:05:15,136 And the flavor, the smell. - Wow. 133 00:05:15,184 --> 00:05:16,844 ♪ ♪ 134 00:05:16,881 --> 00:05:19,361 The onions and pork are covered in salsas 135 00:05:19,406 --> 00:05:20,796 and wrapped in a tortilla 136 00:05:20,842 --> 00:05:23,152 to hold in all those amazing juices. 137 00:05:23,192 --> 00:05:25,982 ♪ ♪ 138 00:05:26,021 --> 00:05:27,501 both: Gracias. 139 00:05:27,544 --> 00:05:28,894 ♪ ♪ 140 00:05:28,937 --> 00:05:30,417 - Okay, more salsa. 141 00:05:30,460 --> 00:05:32,900 I'm gonna get a T-shirt that says, "More salsa!" 142 00:05:32,941 --> 00:05:37,821 ♪ ♪ 143 00:05:37,859 --> 00:05:39,159 - Wow. 144 00:05:39,208 --> 00:05:40,778 - It's ultra-tasty. 145 00:05:40,818 --> 00:05:42,598 - Oh, my God. Wow. 146 00:05:42,646 --> 00:05:45,126 This cooked onions in the grease 147 00:05:45,170 --> 00:05:46,350 that's falling from the pork... 148 00:05:46,389 --> 00:05:47,739 - Yeah, it's amazing, the flavor. 149 00:05:47,782 --> 00:05:50,052 - It's like a game changer. 150 00:05:50,088 --> 00:05:52,698 So how did tacos al pastor land in Mexico? 151 00:05:59,097 --> 00:06:00,447 It used to be lamb. - Right. 152 00:06:00,490 --> 00:06:02,360 In the Middle Eastern places, this is a lamb spit. 153 00:06:02,405 --> 00:06:03,885 I think it's really interesting 154 00:06:03,928 --> 00:06:06,708 that one of the most famous tacos of Mexico 155 00:06:06,757 --> 00:06:08,367 is from somewhere else. 156 00:06:12,284 --> 00:06:14,114 - People bring-- - Bring a lot of things. 157 00:06:14,156 --> 00:06:16,376 - Bring their flavors from their country. 158 00:06:19,770 --> 00:06:20,730 - I do? - Yeah. 159 00:06:20,771 --> 00:06:23,251 - Oh, good. I'm doing it right? 160 00:06:23,295 --> 00:06:26,385 Elbow up? [laughs] 161 00:06:26,429 --> 00:06:29,259 Chilangos take their tacos very seriously, 162 00:06:29,301 --> 00:06:30,831 with passionate opinions 163 00:06:30,868 --> 00:06:32,868 about where to find the perfect ones. 164 00:06:32,914 --> 00:06:35,834 ♪ ♪ 165 00:06:35,873 --> 00:06:37,753 I'm on my way to meet a taco authority 166 00:06:37,788 --> 00:06:40,048 who's gonna show me his new favorite. 167 00:06:40,095 --> 00:06:43,135 ♪ ♪ 168 00:06:43,185 --> 00:06:44,665 So I'm meeting my friend Ricardo. 169 00:06:44,708 --> 00:06:46,358 He's the reason I even know Mexico City. 170 00:06:46,406 --> 00:06:48,226 The first time I ever came to Mexico City 171 00:06:48,277 --> 00:06:50,147 was because of my friend Ricardo. 172 00:06:50,192 --> 00:06:52,112 And he's also the guy 173 00:06:52,150 --> 00:06:53,410 who introduced me to my husband. 174 00:06:53,456 --> 00:06:56,106 He always knows the new hot spot. 175 00:06:56,154 --> 00:06:58,294 Like, if it just opened, he's already been. 176 00:06:58,330 --> 00:07:00,640 And today, he's showing me a new taco place, 177 00:07:00,681 --> 00:07:04,421 and I am always up for a new taco place. 178 00:07:05,642 --> 00:07:06,602 - Hola. 179 00:07:07,862 --> 00:07:09,862 [laughs] 180 00:07:09,907 --> 00:07:11,077 - How long have I been coming to Mexico City? 181 00:07:11,126 --> 00:07:12,336 - For 17 years now. 182 00:07:12,388 --> 00:07:13,558 - That's how long we've known each other. 183 00:07:13,607 --> 00:07:15,387 Don't you think the food scene has changed? 184 00:07:15,435 --> 00:07:16,825 - Oh, it's changed a lot. 185 00:07:16,871 --> 00:07:18,311 Everything's changed. 186 00:07:18,350 --> 00:07:19,660 - Well, remember when I would come, 187 00:07:19,700 --> 00:07:20,960 and I said the only thing I want to eat... 188 00:07:21,005 --> 00:07:21,825 - Tacos? - Is tacos. 189 00:07:21,876 --> 00:07:23,306 - Yeah. 190 00:07:23,355 --> 00:07:24,175 - And we would go to all the little stands. 191 00:07:24,226 --> 00:07:25,616 - Yeah. 192 00:07:25,662 --> 00:07:27,142 - But now it's like tacos have gotten fancy. 193 00:07:27,185 --> 00:07:29,745 - And now this place is like it's a high-end chef... 194 00:07:29,797 --> 00:07:31,887 - Yeah. - Doing, like, street tacos. 195 00:07:31,929 --> 00:07:33,149 Why don't we go eat some tacos? 196 00:07:33,191 --> 00:07:34,191 - Yeah, let's go check it out. 197 00:07:34,236 --> 00:07:35,406 - Yeah. - I'm so excited. 198 00:07:35,455 --> 00:07:36,625 So this is new tacos? - Yeah. 199 00:07:36,673 --> 00:07:38,553 - The trendier-- - The better. 200 00:07:38,588 --> 00:07:40,068 - The better. [laughter] 201 00:07:40,111 --> 00:07:41,901 [upbeat music] 202 00:07:41,939 --> 00:07:43,679 Tacos Los Alexis 203 00:07:43,724 --> 00:07:46,554 is sizzling hot in the taco world right now. 204 00:07:46,596 --> 00:07:48,116 Hola! - How are you? Welcome! 205 00:07:48,163 --> 00:07:49,163 - Hi. - Welcome. 206 00:07:49,207 --> 00:07:50,337 - This is Alexis. - A pleasure. 207 00:07:50,382 --> 00:07:53,342 Alexis Ayala. - Eva. Nice to meet you! 208 00:07:53,385 --> 00:07:56,995 Its owner, Alexis, uses his five-star culinary training 209 00:07:57,041 --> 00:08:00,131 to transform traditional recipes from his childhood 210 00:08:00,175 --> 00:08:02,955 into gourmet tacos to die for. 211 00:08:03,004 --> 00:08:04,574 ♪ ♪ 212 00:08:04,614 --> 00:08:06,704 - My mother was from North Mexico, 213 00:08:06,747 --> 00:08:08,877 and my father was from Mexico City. 214 00:08:08,923 --> 00:08:12,193 This represents my two parts of life, norteño and chilango. 215 00:08:12,230 --> 00:08:14,540 - So you're a chilango. - Yeah, I'm a chilango. Yeah. 216 00:08:14,581 --> 00:08:16,151 - So what are we eating today? 217 00:08:16,191 --> 00:08:17,801 - A cheese chicharrón. 218 00:08:17,845 --> 00:08:21,015 - A cheese chicharrón. - Chicharrón de queso. 219 00:08:21,065 --> 00:08:24,195 I can't wait to try Alexis' vegetarian version 220 00:08:24,242 --> 00:08:26,552 of northern-style chicharrón, 221 00:08:26,593 --> 00:08:29,253 which swaps the usual crispy fried pork skin 222 00:08:29,291 --> 00:08:31,421 for crispy fried cheese. 223 00:08:31,467 --> 00:08:33,247 I already love it, 'cause it has cheese. 224 00:08:33,295 --> 00:08:35,035 - Cheese. 225 00:08:35,079 --> 00:08:39,339 - It's topped with a savory delicacy called huitlacoche, 226 00:08:39,388 --> 00:08:42,868 Mexico's answer to truffle. 227 00:08:42,913 --> 00:08:43,963 What is huitlacoche? 228 00:08:44,001 --> 00:08:45,741 - Huitlacoche is the-- 229 00:08:45,786 --> 00:08:47,216 - Oh, look at you! 230 00:08:47,265 --> 00:08:48,785 You have a corn tattoo! - Yeah. 231 00:08:48,832 --> 00:08:49,962 - Wow. - Wow. 232 00:08:50,007 --> 00:08:51,357 - That is, uh--that's Mexican. 233 00:08:51,400 --> 00:08:52,440 - He's the king of huitlacoche. - Yeah. 234 00:08:52,488 --> 00:08:54,098 - And so the huitlacoche is where? 235 00:08:54,142 --> 00:08:56,272 - It grows--it's a fungus that grows around the maize. 236 00:08:56,318 --> 00:08:57,798 - On the corn. 237 00:08:57,841 --> 00:08:59,281 - Yeah, so it has this delicious flavor, 238 00:08:59,321 --> 00:09:00,931 and we make a lot of dishes with huitlacoche. 239 00:09:00,975 --> 00:09:03,185 It's, like, very traditional, very endemic. 240 00:09:03,238 --> 00:09:06,148 [light music] 241 00:09:06,197 --> 00:09:09,157 - Alexis's secret is to allow the cheese to brown 242 00:09:09,200 --> 00:09:13,290 until it's firm enough to roll around the huitlacoche. 243 00:09:13,335 --> 00:09:15,245 - And then we finish it with a raw salad. 244 00:09:22,213 --> 00:09:24,483 We have the glory here. 245 00:09:24,520 --> 00:09:25,520 Enjoy, my friends. - Wow. 246 00:09:25,565 --> 00:09:26,775 Thank you so much. - Wow. 247 00:09:26,827 --> 00:09:28,257 I can't even-- I can't pick it up. 248 00:09:28,306 --> 00:09:30,786 ♪ ♪ 249 00:09:30,831 --> 00:09:32,091 Mmm. 250 00:09:32,136 --> 00:09:37,316 The filling and this salad on top--oh, my God. 251 00:09:37,359 --> 00:09:38,929 Oh, my God. 252 00:09:38,969 --> 00:09:41,969 - So good. 253 00:09:42,016 --> 00:09:45,236 - Another place that you've brought me to that is amazing. 254 00:09:45,280 --> 00:09:46,500 - Amazing. - [laughs] 255 00:09:46,542 --> 00:09:48,762 Muchas gracias. - Gracias. 256 00:09:48,805 --> 00:09:51,495 ♪ ♪ 257 00:09:53,810 --> 00:09:55,770 [dramatic music] 258 00:09:55,812 --> 00:09:59,032 [light music] 259 00:09:59,076 --> 00:10:01,036 - Every time I land in Mexico City, 260 00:10:01,078 --> 00:10:02,688 the heart beats to a different drum. 261 00:10:02,732 --> 00:10:04,652 [laughs] 262 00:10:04,691 --> 00:10:08,961 For a city that is very big, it feels very intimate. 263 00:10:08,999 --> 00:10:10,089 You find your spots, 264 00:10:10,131 --> 00:10:12,091 and it starts to become smaller. 265 00:10:12,133 --> 00:10:13,923 [whistle blasting] 266 00:10:13,961 --> 00:10:15,621 Gracias. 267 00:10:15,658 --> 00:10:22,008 ♪ ♪ 268 00:10:22,056 --> 00:10:23,966 [soft music] 269 00:10:24,014 --> 00:10:27,844 Leafy, laid-back Roma is the Bohemian part of town. 270 00:10:27,888 --> 00:10:29,058 ♪ ♪ 271 00:10:29,106 --> 00:10:30,626 Once a wealthy district, 272 00:10:30,673 --> 00:10:34,593 it fell on hard times after an earthquake in 1985. 273 00:10:34,634 --> 00:10:36,684 ♪ ♪ 274 00:10:36,723 --> 00:10:39,033 Today, it's popular with artists and expats 275 00:10:39,073 --> 00:10:42,603 and home to some of the best places to eat in the city. 276 00:10:42,642 --> 00:10:44,692 ♪ ♪ 277 00:10:44,731 --> 00:10:45,781 And I'm here to visit 278 00:10:45,819 --> 00:10:47,599 one of my favorite restaurants, 279 00:10:47,647 --> 00:10:49,907 Contramar. 280 00:10:49,953 --> 00:10:51,743 Wow! 281 00:10:51,781 --> 00:10:53,041 [laughs] - Hi. 282 00:10:53,087 --> 00:10:54,517 - Hola. - Hola. 283 00:10:54,566 --> 00:10:56,996 - Its owner, the legendary Gabi Cámara, 284 00:10:57,047 --> 00:10:59,137 is as famous as her restaurant 285 00:10:59,180 --> 00:11:00,880 and a good friend of mine. 286 00:11:00,921 --> 00:11:02,531 - This is fish from all over Mexico. 287 00:11:02,574 --> 00:11:04,884 This is super fresh, delicious, from different coasts. 288 00:11:04,925 --> 00:11:07,185 - So they speak Spanish. - They all speak Spanish. 289 00:11:07,231 --> 00:11:08,971 I think they've traveled. I think they've traveled. 290 00:11:09,016 --> 00:11:10,366 - What are you making me? 291 00:11:10,408 --> 00:11:12,668 - I'm making you pescado a la talla. 292 00:11:12,715 --> 00:11:15,805 - Pescado a la talla is Gabi's signature dish. 293 00:11:15,849 --> 00:11:17,889 Today, she's making it with cabrilla, 294 00:11:17,938 --> 00:11:19,678 a Mexican sea bass. 295 00:11:19,722 --> 00:11:21,332 ♪ ♪ 296 00:11:21,376 --> 00:11:23,596 - You can really feel the firmness of the meat. 297 00:11:23,639 --> 00:11:25,249 It's gonna be delicious. 298 00:11:25,293 --> 00:11:28,123 - Before Contramar, it was almost impossible 299 00:11:28,165 --> 00:11:29,465 to find restaurants in the capital 300 00:11:29,514 --> 00:11:32,004 serving fresh Mexican fish. 301 00:11:32,039 --> 00:11:36,039 Crazy, considering the country has 9,000 miles of coastline. 302 00:11:36,086 --> 00:11:37,866 ♪ ♪ 303 00:11:37,914 --> 00:11:39,394 You started the fish movement. 304 00:11:39,437 --> 00:11:42,397 - Many people were eating fish on the coasts, 305 00:11:42,440 --> 00:11:45,310 but here in the city, you know, everybody wanted 306 00:11:45,356 --> 00:11:48,876 turbot from Britain and French oysters. 307 00:11:48,925 --> 00:11:50,705 But though it sounds absurd, 308 00:11:50,753 --> 00:11:53,193 to make a restaurant with only Mexican fish 309 00:11:53,234 --> 00:11:55,894 was super, super revolutionary. 310 00:11:55,932 --> 00:11:57,802 ♪ ♪ 311 00:11:57,847 --> 00:11:59,197 Okay, so now our fish is ready, 312 00:11:59,240 --> 00:12:00,150 and we're gonna make the salsas. 313 00:12:00,197 --> 00:12:01,237 And we're gonna make 314 00:12:01,285 --> 00:12:02,545 the garlic and parsley sauce. 315 00:12:02,591 --> 00:12:05,031 Fresh parsley and garlic, olive oil, 316 00:12:05,072 --> 00:12:06,032 a little bit of spices. 317 00:12:06,073 --> 00:12:08,863 [whirring] 318 00:12:08,902 --> 00:12:11,512 - Nice and green. 319 00:12:11,556 --> 00:12:13,816 Oh, my God, that looks so good. 320 00:12:13,863 --> 00:12:16,213 - It comes from an Italian salsa verde. 321 00:12:16,257 --> 00:12:17,517 My mother is from Italy. 322 00:12:17,562 --> 00:12:21,262 My grandmother made the best salsa verde. 323 00:12:21,305 --> 00:12:24,735 And now, red palla. 324 00:12:24,787 --> 00:12:26,347 [upbeat music] 325 00:12:26,397 --> 00:12:28,697 - Fresh and fiery, the salsas 326 00:12:28,748 --> 00:12:30,658 are a celebration of Gabi's heritage, 327 00:12:30,706 --> 00:12:33,356 green for Italy and red for Mexico, 328 00:12:33,404 --> 00:12:35,234 with four types of chilis. 329 00:12:35,276 --> 00:12:36,706 ♪ ♪ 330 00:12:36,756 --> 00:12:38,316 - We're gonna put all of this in the blender. 331 00:12:38,366 --> 00:12:40,586 This has the cloves. - So interesting. 332 00:12:40,629 --> 00:12:42,239 Cloves is such an interesting ingredient. 333 00:12:42,283 --> 00:12:44,113 - Well, you know, Mexican food 334 00:12:44,154 --> 00:12:46,294 is a combination of foods 335 00:12:46,330 --> 00:12:47,940 and ingredients from everywhere. 336 00:12:47,984 --> 00:12:49,294 - All over the world. 337 00:12:49,333 --> 00:12:51,473 - Because first, we had the Indigenous cultures, 338 00:12:51,509 --> 00:12:53,159 all throughout the Americas, 339 00:12:53,207 --> 00:12:55,727 and then the Europeans come. 340 00:12:55,775 --> 00:12:57,775 You have all these extra ingredients 341 00:12:57,820 --> 00:12:59,130 from Europe and Asia. 342 00:12:59,169 --> 00:13:01,259 ♪ ♪ 343 00:13:01,302 --> 00:13:03,432 - Red and green. - Red and green. 344 00:13:03,478 --> 00:13:05,518 But now what we're gonna do 345 00:13:05,567 --> 00:13:08,607 is we're gonna use the green sauce 346 00:13:08,657 --> 00:13:12,917 and put it on one side. - Yeah. 347 00:13:12,966 --> 00:13:15,576 Wow, you really coat it. I mean, you drown it. 348 00:13:15,620 --> 00:13:17,490 - You do the red, my darling. 349 00:13:17,535 --> 00:13:18,795 Please. - Oh, God. 350 00:13:18,841 --> 00:13:20,501 I don't want to mess it up. - No, you won't. 351 00:13:20,538 --> 00:13:21,928 - Well, I never thought I'd be painting 352 00:13:21,975 --> 00:13:24,495 the colors of the Mexican flag on a fish. 353 00:13:24,542 --> 00:13:27,202 But there's a first time for everything. 354 00:13:27,241 --> 00:13:29,981 - It's gonna go straight into the fire. 355 00:13:30,026 --> 00:13:31,196 - Oh, my gosh. 356 00:13:31,245 --> 00:13:32,765 - Close this. 357 00:13:32,812 --> 00:13:34,342 - Oh, wow! 358 00:13:34,378 --> 00:13:36,118 - And it cooks on the skin side to begin with. 359 00:13:36,163 --> 00:13:38,693 - Uh-huh. - It stays nice and moist. 360 00:13:38,730 --> 00:13:40,040 Time to flip this. 361 00:13:40,080 --> 00:13:42,300 Ah. 362 00:13:42,343 --> 00:13:44,133 - Ooh! That's so beautiful! 363 00:13:44,171 --> 00:13:45,431 - Okay. 364 00:13:45,476 --> 00:13:46,826 - Oh, you put the thing like that. 365 00:13:46,869 --> 00:13:47,869 That's so smart. - Oh, yes. 366 00:13:47,914 --> 00:13:51,664 And then you turn it over. 367 00:13:51,700 --> 00:13:53,480 - Oh... 368 00:13:53,528 --> 00:13:55,268 ooh! 369 00:13:55,312 --> 00:13:57,972 My goodness. 370 00:13:58,011 --> 00:13:59,141 - Okay. 371 00:13:59,186 --> 00:14:02,276 So this is our pescado a la talla, 372 00:14:02,319 --> 00:14:03,539 red and green. 373 00:14:03,581 --> 00:14:05,541 And I feel it's very much like me, right? 374 00:14:05,583 --> 00:14:07,193 It's like my Mexican side, my Italian side. 375 00:14:07,237 --> 00:14:08,367 - Oh, nice! 376 00:14:08,412 --> 00:14:10,682 This is Gabi's identity in a dish. 377 00:14:10,719 --> 00:14:11,499 - [laughs] 378 00:14:11,546 --> 00:14:13,196 Pescado a la talla. 379 00:14:13,243 --> 00:14:14,203 [upbeat music] 380 00:14:14,244 --> 00:14:15,254 - I'm not surprised 381 00:14:15,289 --> 00:14:17,549 Contramar is always packed. 382 00:14:17,595 --> 00:14:20,635 With dishes like fresh tuna tostadas, 383 00:14:20,685 --> 00:14:23,335 mouthwatering shrimp aguachile, 384 00:14:23,384 --> 00:14:25,394 and whitefish ceviche, 385 00:14:25,429 --> 00:14:26,999 I'm lucky to get a table here. 386 00:14:27,040 --> 00:14:29,260 ♪ ♪ 387 00:14:29,303 --> 00:14:32,353 Because I have a date with one sexy chilango... 388 00:14:32,393 --> 00:14:34,093 ♪ ♪ 389 00:14:34,134 --> 00:14:35,704 My husband, Pepe. 390 00:14:35,744 --> 00:14:37,014 [laughs] 391 00:14:37,050 --> 00:14:39,050 Que romantico! - Que romantico! 392 00:14:39,095 --> 00:14:41,785 Forgive me for interrupting this romantic moment. 393 00:14:41,837 --> 00:14:44,487 [laughter] 394 00:14:44,535 --> 00:14:46,055 - To get us in the mood, Gabi starts 395 00:14:46,102 --> 00:14:49,242 with Pepe's favorite, red clam ceviche. 396 00:14:49,279 --> 00:14:51,889 ♪ ♪ 397 00:14:51,934 --> 00:14:53,984 Wow. Mmm. 398 00:14:54,023 --> 00:14:56,333 - One of our first dates was here at Contramar. 399 00:14:56,373 --> 00:14:58,553 - We had so much fun, because we were, like, just dating, 400 00:14:58,593 --> 00:15:00,383 and we had to be smooshed into the-- 401 00:15:00,421 --> 00:15:02,861 really tight into the bar. 402 00:15:02,902 --> 00:15:05,082 I mean, first of all, you were impressed with my Spanish. 403 00:15:05,121 --> 00:15:06,641 [laughter] 404 00:15:06,688 --> 00:15:08,208 No. - When I started to date Eva, 405 00:15:08,255 --> 00:15:09,645 she goes, "I'm Mexican!" 406 00:15:09,691 --> 00:15:11,611 I said, "You're a Mexican that doesn't speak Spanish?" 407 00:15:11,649 --> 00:15:13,259 [laughter] "I speak Spanish!" 408 00:15:13,303 --> 00:15:14,873 Okay. Cool. 409 00:15:14,914 --> 00:15:16,704 - Ven, Mauricio! 410 00:15:18,091 --> 00:15:21,011 Gabi's boyfriend, Mauricio, drops by. 411 00:15:21,050 --> 00:15:22,270 He and Pepe were friends 412 00:15:22,312 --> 00:15:24,182 way before I moved to Mexico City. 413 00:15:24,227 --> 00:15:25,447 [speaking Spanish] 414 00:15:25,489 --> 00:15:27,059 You're like chilango, chilango. - Yeah. 415 00:15:27,100 --> 00:15:28,930 Were you born in Mexico City? - He was born-- 416 00:15:28,971 --> 00:15:30,931 - Oh, so was Mauricio. You are the two chilangos. 417 00:15:30,973 --> 00:15:33,763 Before, it wasn't an honor to be called a chilango. 418 00:15:33,802 --> 00:15:35,592 It was-- - It still is not. I mean, I-- 419 00:15:35,630 --> 00:15:37,150 I feel honored to be a chilango, 420 00:15:37,197 --> 00:15:38,287 but at the end... - Yes. 421 00:15:38,328 --> 00:15:40,108 - If you go out of Mexico City, 422 00:15:40,156 --> 00:15:42,116 people don't like us as much, 423 00:15:42,158 --> 00:15:43,588 because they think that we're in the place 424 00:15:43,638 --> 00:15:45,158 that everything happens. 425 00:15:45,205 --> 00:15:46,545 That's what we think. - Yes. 426 00:15:46,597 --> 00:15:48,427 - But you can be an adopted chilanga. 427 00:15:48,469 --> 00:15:49,949 - Honorary chilanga. - True. 428 00:15:49,992 --> 00:15:51,522 - Cheers for that. - Cheers for that. 429 00:15:51,559 --> 00:15:54,169 - Cheers. - Ole! 430 00:15:54,214 --> 00:15:55,484 - Pescado a la talla. 431 00:15:55,519 --> 00:15:57,389 - I may just be an honorary chilanga, 432 00:15:57,434 --> 00:16:00,964 but look at this Mexico City classic I've helped make. 433 00:16:01,003 --> 00:16:03,703 ♪ ♪ 434 00:16:03,745 --> 00:16:04,745 Wow. 435 00:16:04,789 --> 00:16:07,579 You can taste all of the chilis, 436 00:16:07,618 --> 00:16:09,398 the garlic, the salt. 437 00:16:09,446 --> 00:16:11,096 Oh, my God. 438 00:16:11,144 --> 00:16:12,804 Let me taste-- let me taste the green side. 439 00:16:12,841 --> 00:16:13,971 [laughs] 440 00:16:14,016 --> 00:16:15,406 - Oh, the green side is amazing. 441 00:16:15,452 --> 00:16:17,592 - Mmm. 442 00:16:17,628 --> 00:16:19,588 People know Mexico as tacos, tequila, 443 00:16:19,630 --> 00:16:21,020 tacos, tequila, tacos, tequila. 444 00:16:21,067 --> 00:16:22,547 This changes that idea. 445 00:16:22,590 --> 00:16:25,460 And I feel like Contramar has turned it on its head 446 00:16:25,506 --> 00:16:27,986 and said, "This is Mexican food." 447 00:16:28,030 --> 00:16:29,810 - I love that Mexican food is now that! 448 00:16:29,858 --> 00:16:31,898 It's not only, like, Taco Tuesday. 449 00:16:31,947 --> 00:16:33,637 - It's--it's so much more than that. 450 00:16:33,688 --> 00:16:34,818 I don't know the secret to happiness. 451 00:16:34,863 --> 00:16:36,043 All I know is, 452 00:16:36,082 --> 00:16:37,522 every time I eat Mexican food, I'm happy. 453 00:16:37,561 --> 00:16:39,781 - Yeah. But it's true! 454 00:16:39,824 --> 00:16:41,444 - But it's true! 455 00:16:41,478 --> 00:16:42,478 ♪ ♪ 456 00:16:42,523 --> 00:16:43,743 - Beautiful. 457 00:16:43,785 --> 00:16:44,825 - For me, Contramar captures 458 00:16:44,873 --> 00:16:47,533 the spirit of Mexico City. 459 00:16:47,571 --> 00:16:49,571 As chilangos have grown in confidence, 460 00:16:49,617 --> 00:16:51,047 so has their cuisine. 461 00:16:51,097 --> 00:16:52,357 ♪ ♪ 462 00:16:52,402 --> 00:16:54,752 Besides, is there a better place 463 00:16:54,796 --> 00:16:56,356 to fall in love with your husband? 464 00:16:56,406 --> 00:16:59,576 ♪ ♪ 465 00:17:02,064 --> 00:17:04,024 [dramatic music] 466 00:17:04,066 --> 00:17:07,026 [soft music] 467 00:17:07,069 --> 00:17:14,209 ♪ ♪ 468 00:17:17,210 --> 00:17:19,650 - Imagine if they would blindfold you, 469 00:17:19,690 --> 00:17:23,300 and then drop you off here. 470 00:17:23,346 --> 00:17:24,956 - "Guess where you are." - "Guess where you are." 471 00:17:25,000 --> 00:17:28,220 It would be impossible for you to say, 472 00:17:28,264 --> 00:17:29,614 "I'm in Mexico City." 473 00:17:29,657 --> 00:17:32,047 - This would be impossible to guess Mexico City. 474 00:17:32,094 --> 00:17:33,884 - Right? Yeah. 475 00:17:33,922 --> 00:17:37,402 ♪ ♪ 476 00:17:37,447 --> 00:17:38,927 - This feels like another world. 477 00:17:38,970 --> 00:17:42,100 But can you believe we're still in Mexico City? 478 00:17:42,148 --> 00:17:45,888 This is the dreamy district of Xochimilco, 479 00:17:45,934 --> 00:17:48,464 a mystical network of waterways 480 00:17:48,502 --> 00:17:49,892 built by the Aztecs. 481 00:17:49,938 --> 00:17:51,238 ♪ ♪ 482 00:17:51,287 --> 00:17:52,587 - So this used to be a lake. 483 00:17:52,636 --> 00:17:54,286 The Aztecs built it, 484 00:17:54,334 --> 00:17:57,734 Chinampas, which is little islands, 485 00:17:57,772 --> 00:17:58,732 to grow food. 486 00:17:58,773 --> 00:18:00,603 ♪ ♪ 487 00:18:00,644 --> 00:18:02,394 - I can't think of a better guide 488 00:18:02,429 --> 00:18:03,429 to these island farms 489 00:18:03,473 --> 00:18:06,693 than Eduardo García, or Lalo, 490 00:18:06,737 --> 00:18:09,087 one of Mexico's superstar chefs. 491 00:18:09,131 --> 00:18:13,141 ♪ ♪ 492 00:18:13,179 --> 00:18:16,099 [upbeat music] 493 00:18:16,138 --> 00:18:18,488 ♪ ♪ 494 00:18:18,532 --> 00:18:20,492 Lalo's gourmet restaurant, Máximo Bistrot, 495 00:18:20,534 --> 00:18:22,844 is in the heart of the city, 496 00:18:22,884 --> 00:18:26,674 and it marries French and Mexican cuisine 497 00:18:26,714 --> 00:18:29,114 using fresh produce from island farms 498 00:18:29,151 --> 00:18:31,111 here in Xochimilco. 499 00:18:31,153 --> 00:18:34,293 ♪ ♪ 500 00:18:34,330 --> 00:18:36,120 Ah. So this is it. - This is it. 501 00:18:36,158 --> 00:18:37,458 This is Arca Tierra. 502 00:18:37,507 --> 00:18:39,067 - This farm provides Lalo 503 00:18:39,118 --> 00:18:41,468 with some of the vegetables for his seasonal menu. 504 00:18:41,511 --> 00:18:42,821 [both speaking Spanish] 505 00:18:42,860 --> 00:18:44,560 It's run by his friend Lucio, 506 00:18:44,601 --> 00:18:47,001 an archeologist turned farmer. 507 00:18:47,038 --> 00:18:49,128 - Right now, we have some parsley, 508 00:18:49,171 --> 00:18:50,831 some herbs around here, 509 00:18:50,868 --> 00:18:53,308 some chard, and the brassicas. 510 00:18:53,349 --> 00:18:55,219 - I feel like I'm in a bowl 511 00:18:55,264 --> 00:18:56,744 of a really big salad right now. 512 00:18:56,787 --> 00:18:59,047 [laughter] 513 00:18:59,094 --> 00:19:01,974 - So for chefs, it's really like a paradise 514 00:19:02,010 --> 00:19:04,100 to come here and harvest. 515 00:19:04,143 --> 00:19:05,673 - So you come here, and you get inspired 516 00:19:05,709 --> 00:19:06,839 by what's growing, normally? 517 00:19:06,884 --> 00:19:07,974 That's how you decide what to cook? 518 00:19:08,016 --> 00:19:09,096 - Basically, I come here, 519 00:19:09,148 --> 00:19:11,798 and I gather what I'm in the mood for, 520 00:19:11,846 --> 00:19:13,406 whatever looks good to my eyes. 521 00:19:13,456 --> 00:19:15,976 And I take it back. - Yeah. 522 00:19:16,024 --> 00:19:17,424 - You don't have something fixed, though, in your mind? 523 00:19:17,460 --> 00:19:19,030 - No, no, no, no. 524 00:19:19,070 --> 00:19:22,730 That's what's so beautiful and stressful about my job. 525 00:19:22,770 --> 00:19:24,820 Because that makes it even more stressful. 526 00:19:24,859 --> 00:19:25,989 ♪ ♪ 527 00:19:26,034 --> 00:19:27,864 - Lalo always lets Mother Nature 528 00:19:27,905 --> 00:19:30,465 dictate which produce to pick. 529 00:19:30,517 --> 00:19:32,297 And I think she's just had a word. 530 00:19:32,345 --> 00:19:35,165 - You're gonna have verdolaga today. 531 00:19:35,217 --> 00:19:36,347 - And what is it? 532 00:19:36,392 --> 00:19:37,652 - In English, it's purslane. 533 00:19:37,698 --> 00:19:39,268 - Purslane. - Yeah. 534 00:19:39,308 --> 00:19:40,738 As soon as it starts to rain, 535 00:19:40,788 --> 00:19:42,008 you'll see this grow everywhere. 536 00:19:42,050 --> 00:19:43,570 - How do you know you're not getting a weed? 537 00:19:43,617 --> 00:19:45,527 - Well, we probably are, but we'll clean it. 538 00:19:45,575 --> 00:19:46,875 - Oh, we probably are. 539 00:19:46,924 --> 00:19:48,804 - And honestly, there's no agrochemicals here, 540 00:19:48,839 --> 00:19:50,059 no fertilizer. 541 00:19:50,101 --> 00:19:51,931 So even if we do eat a little bit of weed, 542 00:19:51,973 --> 00:19:54,023 I mean, it'd still be good for us. 543 00:19:54,062 --> 00:19:55,632 ♪ ♪ 544 00:19:55,672 --> 00:19:56,932 - What does it taste like? 545 00:19:56,978 --> 00:19:58,458 - To me, it's-- 546 00:19:58,501 --> 00:19:59,681 - It tastes like watercress. 547 00:19:59,720 --> 00:20:01,200 - It does have that texture. 548 00:20:01,243 --> 00:20:02,553 - Mm-hmm. - But you know what? 549 00:20:02,592 --> 00:20:04,592 This--our ancestors here in Mexico 550 00:20:04,638 --> 00:20:05,678 have been eating this 551 00:20:05,726 --> 00:20:07,546 for hundreds and hundreds of years. 552 00:20:07,597 --> 00:20:09,857 You can have it in a salad. You can cook it. 553 00:20:09,904 --> 00:20:13,044 Probably one of the most healthy food you can eat. 554 00:20:13,081 --> 00:20:15,481 After this, it's gonna be your favorite. 555 00:20:15,518 --> 00:20:16,818 - Everything. 556 00:20:16,867 --> 00:20:17,907 - You know what? 557 00:20:17,955 --> 00:20:20,345 I want to do a roasted beet salad. 558 00:20:20,393 --> 00:20:22,093 We're ready for lunch. - [laughs] 559 00:20:22,133 --> 00:20:24,353 - So we're gonna cook with it. - Okay. 560 00:20:24,397 --> 00:20:26,747 ♪ ♪ 561 00:20:26,790 --> 00:20:28,620 The farm has an outdoor kitchen 562 00:20:28,662 --> 00:20:31,012 where Lalo is showing me how he cooks the beets. 563 00:20:31,055 --> 00:20:33,095 Even their names sound delicious; 564 00:20:33,144 --> 00:20:35,674 white sugar beets, red bull's blood, 565 00:20:35,712 --> 00:20:37,672 and candy stripe. 566 00:20:37,714 --> 00:20:39,894 We leave the beets to roast slowly 567 00:20:39,934 --> 00:20:41,944 and fry onions, garlic, and tomatoes 568 00:20:41,979 --> 00:20:44,459 as a base for the purslane. 569 00:20:44,504 --> 00:20:46,814 - Now we're going to add our verdolagas, purslane. 570 00:20:46,854 --> 00:20:48,774 - Oh, my gosh. - Okay. 571 00:20:48,812 --> 00:20:50,422 And then we're gonna cover it. 572 00:20:50,466 --> 00:20:52,986 ♪ ♪ 573 00:20:53,034 --> 00:20:54,954 - Where did your passion for cooking come from? 574 00:20:54,992 --> 00:20:57,302 - I started cooking out of pure necessity. 575 00:20:57,343 --> 00:21:00,083 When I was a kid, my family and I were migrant workers. 576 00:21:00,128 --> 00:21:01,648 My father did it for 30 years. 577 00:21:01,695 --> 00:21:03,515 I never went to school. 578 00:21:03,566 --> 00:21:05,086 I needed to find a job 579 00:21:05,133 --> 00:21:07,223 to support the family with my father. 580 00:21:07,266 --> 00:21:08,476 [soft music] 581 00:21:08,528 --> 00:21:10,138 - When Lalo was eight years old, 582 00:21:10,181 --> 00:21:13,231 he and his family left their home in North Mexico 583 00:21:13,272 --> 00:21:15,542 in search of a better life in the States. 584 00:21:15,578 --> 00:21:17,058 ♪ ♪ 585 00:21:17,101 --> 00:21:18,891 They worked without documentation 586 00:21:18,929 --> 00:21:22,109 as migrant fruit pickers around Florida. 587 00:21:22,150 --> 00:21:25,460 When he was 15, Lalo got his first job in a restaurant. 588 00:21:25,501 --> 00:21:27,111 ♪ ♪ 589 00:21:27,155 --> 00:21:31,285 - So I found a job washing dishes at a restaurant 590 00:21:31,333 --> 00:21:33,553 that required no education. 591 00:21:33,596 --> 00:21:36,816 I had a fake green card that said I was 18. 592 00:21:36,860 --> 00:21:38,300 So they hired me, and I was-- 593 00:21:38,340 --> 00:21:40,470 I've always been a very good worker. 594 00:21:40,516 --> 00:21:42,906 That's just what-- something that I have. 595 00:21:42,953 --> 00:21:45,573 Fast and whatever was-- needed to be done, I-- 596 00:21:45,608 --> 00:21:47,038 - Resourceful. Initiative. 597 00:21:47,088 --> 00:21:48,348 Yeah. - Yeah. 598 00:21:48,394 --> 00:21:51,834 Because I had the mentality of making money, 599 00:21:51,875 --> 00:21:55,175 making money, for... - Surviving. 600 00:21:55,226 --> 00:21:57,006 - For survival. - Yeah. 601 00:21:57,054 --> 00:22:00,194 - So after a few years working there, 602 00:22:00,231 --> 00:22:03,501 I started to have friends, wannabe gangsters. 603 00:22:03,539 --> 00:22:05,629 And I wanted to be a wannabe gangster. 604 00:22:05,672 --> 00:22:09,072 I went to jail for four years. 605 00:22:09,110 --> 00:22:12,810 And when I came out, I was deported. 606 00:22:12,853 --> 00:22:14,333 But I didn't stay in Mexico. 607 00:22:14,376 --> 00:22:15,936 I went back to the States, 608 00:22:15,986 --> 00:22:17,506 looked for a job in the kitchen. 609 00:22:17,553 --> 00:22:19,993 My boss saw something in me, 610 00:22:20,034 --> 00:22:22,214 and she told me, "You have a gift. 611 00:22:22,253 --> 00:22:23,823 You can do this for a living." 612 00:22:23,864 --> 00:22:26,654 And that kind of sank in, you know? 613 00:22:26,693 --> 00:22:28,133 And I was like, "This is what I want to do." 614 00:22:28,172 --> 00:22:29,912 And with time, I just fell in love with it. 615 00:22:29,957 --> 00:22:31,087 - Yeah. - And here I am. 616 00:22:31,132 --> 00:22:33,222 - Wow, that's amazing. 617 00:22:33,264 --> 00:22:34,884 I'm gonna cry. [laughs] 618 00:22:34,918 --> 00:22:37,088 - Don't. It's a happy story. 619 00:22:37,138 --> 00:22:38,838 - It is a happy story, but it just shows you, 620 00:22:38,879 --> 00:22:40,099 like, you just need one person 621 00:22:40,141 --> 00:22:41,581 to give you permission to be great. 622 00:22:41,621 --> 00:22:42,971 - Yeah. 623 00:22:43,013 --> 00:22:45,413 I think they're ready. - Okay. 624 00:22:45,451 --> 00:22:47,061 - Let's taste it. 625 00:22:47,104 --> 00:22:48,244 - Mmm. - Mmm. 626 00:22:48,279 --> 00:22:50,409 - Oh, my gosh. I love it. 627 00:22:50,456 --> 00:22:52,936 - Imagine this with Parmigiano-Reggiano 628 00:22:52,980 --> 00:22:54,200 on the top. - Mmm. 629 00:22:54,242 --> 00:22:55,852 It does have the texture of a pasta. 630 00:22:55,896 --> 00:22:57,106 - Right? - Yeah. 631 00:22:57,158 --> 00:22:58,808 Like a vegetarian pasta. 632 00:22:58,855 --> 00:23:00,545 - I love it. - Oh, my God. 633 00:23:00,596 --> 00:23:01,856 I love it. 634 00:23:01,902 --> 00:23:03,862 - No calories. - No calories? 635 00:23:03,904 --> 00:23:05,344 - No saturated fat. 636 00:23:05,384 --> 00:23:07,474 Maybe a few calories from the olive oil. 637 00:23:07,516 --> 00:23:09,206 - And it's so filling. 638 00:23:09,257 --> 00:23:12,257 - But anyways, with our beets, they're ready too. 639 00:23:12,303 --> 00:23:14,923 - Oh, that's so beautiful. 640 00:23:14,958 --> 00:23:16,658 Look at the rainbow of color! 641 00:23:16,699 --> 00:23:18,879 Oh, that's the best spoonful right there. 642 00:23:18,919 --> 00:23:21,009 Just one hour ago, 643 00:23:21,051 --> 00:23:22,921 this produce was in the ground. 644 00:23:22,966 --> 00:23:25,616 And now Lalo is laying his roasted beets 645 00:23:25,665 --> 00:23:27,965 on a bed of freshly picked arugula. 646 00:23:28,015 --> 00:23:30,445 It doesn't get more farm-to-table than this. 647 00:23:30,496 --> 00:23:32,406 - We have a little bit of mint, and we're done. 648 00:23:32,454 --> 00:23:33,544 - That's it? 649 00:23:33,586 --> 00:23:35,496 ♪ ♪ 650 00:23:35,544 --> 00:23:37,024 Oh, this is so beautiful. 651 00:23:37,067 --> 00:23:39,457 I would eat here every day. - For sure. 652 00:23:39,505 --> 00:23:41,285 - This is when you know it's a healthy meal. 653 00:23:41,332 --> 00:23:43,122 It has all the colors of the rainbow. 654 00:23:43,160 --> 00:23:44,420 Ven, Lucio! 655 00:23:44,466 --> 00:23:46,556 Mmm. - [speaking indistinctly] 656 00:23:46,599 --> 00:23:47,819 - You plant, and he cooks? 657 00:23:47,861 --> 00:23:49,251 Is that the deal? - That's the deal. 658 00:23:49,297 --> 00:23:50,777 [laughter] 659 00:23:50,820 --> 00:23:52,130 ♪ ♪ 660 00:23:52,169 --> 00:23:53,949 - Mmm. - Mmm. 661 00:23:53,997 --> 00:23:56,777 - The beets and that sweetness. 662 00:23:56,826 --> 00:23:57,956 Mmm. - Mmm. 663 00:23:58,001 --> 00:23:59,261 - Oh, my gosh. Oh, my God. 664 00:23:59,307 --> 00:24:01,437 This might be the best salad I've ever had. 665 00:24:01,483 --> 00:24:05,973 ♪ ♪ 666 00:24:06,009 --> 00:24:07,269 It's interesting, 'cause we've both been 667 00:24:07,315 --> 00:24:09,185 on a journey of, like, leaving our roots, 668 00:24:09,230 --> 00:24:10,970 and then coming back, and this, for me, 669 00:24:11,014 --> 00:24:14,244 has been a rediscovery of my Mexicanness. 670 00:24:14,278 --> 00:24:16,798 But for you, what have you discovered about yourself 671 00:24:16,846 --> 00:24:18,626 or about Mexican culture? 672 00:24:18,674 --> 00:24:20,074 - The migrants who go to the U.S., 673 00:24:20,110 --> 00:24:22,500 they always look for the American dream. 674 00:24:22,548 --> 00:24:25,548 But what I discovered when I was deported to Mexico 675 00:24:25,594 --> 00:24:29,164 is that I found that American dream in Mexico. 676 00:24:29,206 --> 00:24:32,946 I learned that our culture is amazing. 677 00:24:32,993 --> 00:24:35,563 You know what brings people to Mexico? 678 00:24:35,604 --> 00:24:36,614 The food culture. 679 00:24:36,649 --> 00:24:37,949 I fell in love with it. 680 00:24:37,998 --> 00:24:41,258 It's been an amazing journey for me. 681 00:24:41,305 --> 00:24:42,865 I needed to be here. 682 00:24:42,916 --> 00:24:44,526 - The universe was telling you, "This is where you belong." 683 00:24:44,570 --> 00:24:45,530 - Yes. - Yeah. 684 00:24:45,571 --> 00:24:47,271 ♪ ♪ 685 00:24:47,311 --> 00:24:49,361 I really connect with Lalo's story. 686 00:24:49,400 --> 00:24:51,930 For me, rediscovering my Mexican heritage 687 00:24:51,968 --> 00:24:53,968 and making a home here 688 00:24:54,014 --> 00:24:57,544 gives me a sense of belonging, just like him. 689 00:24:57,583 --> 00:25:00,193 - Like, I consider myself to be 690 00:25:00,237 --> 00:25:03,847 an extremely lucky person that I am here. 691 00:25:03,893 --> 00:25:05,773 ♪ ♪ 692 00:25:05,808 --> 00:25:07,718 - Thank you so much for cooking. 693 00:25:07,767 --> 00:25:08,857 - Gracias. 694 00:25:08,898 --> 00:25:10,988 ♪ ♪ 695 00:25:13,686 --> 00:25:15,686 [dramatic music] 696 00:25:15,731 --> 00:25:19,341 [upbeat music playing] 697 00:25:19,387 --> 00:25:21,517 - I love that that music's coming out of a pharmacy. 698 00:25:21,563 --> 00:25:23,353 [laughs] 699 00:25:23,391 --> 00:25:26,091 [upbeat music] 700 00:25:26,133 --> 00:25:29,183 Here's my tip for driving in Mexico City: 701 00:25:29,223 --> 00:25:32,883 always add an extra hour onto your travel time. 702 00:25:32,922 --> 00:25:34,402 There's always traffic in Mexico City. 703 00:25:34,445 --> 00:25:36,005 ♪ ♪ 704 00:25:36,056 --> 00:25:37,876 There's not a time of day or day of week 705 00:25:37,927 --> 00:25:40,147 that there isn't traffic. 706 00:25:40,190 --> 00:25:42,500 I mean, there's millions and millions of people 707 00:25:42,541 --> 00:25:46,721 coming in and out of the city, working all over the city. 708 00:25:46,762 --> 00:25:47,982 That means traffic. 709 00:25:48,024 --> 00:25:50,904 ♪ ♪ 710 00:25:50,940 --> 00:25:52,380 I'm in just one 711 00:25:52,420 --> 00:25:54,730 of the 6 million cars on the move, 712 00:25:54,770 --> 00:25:56,560 or rather, not moving. 713 00:25:56,598 --> 00:25:58,078 But I'm used to it. 714 00:25:58,121 --> 00:25:59,691 Traffic jams are a way of life here. 715 00:25:59,732 --> 00:26:02,392 Just getting to work is a job in itself. 716 00:26:02,430 --> 00:26:05,090 No wonder this city is known as "the monster." 717 00:26:05,128 --> 00:26:07,088 ♪ ♪ 718 00:26:07,130 --> 00:26:09,050 Beautiful Mexico. 719 00:26:09,089 --> 00:26:10,049 ♪ ♪ 720 00:26:10,090 --> 00:26:13,700 [horns honking] 721 00:26:13,746 --> 00:26:16,616 ♪ ♪ 722 00:26:16,662 --> 00:26:18,192 So how do you feed a city this big? 723 00:26:18,228 --> 00:26:20,398 With hundreds of markets, 724 00:26:20,448 --> 00:26:23,578 like the Jamaica Market near the historic center 725 00:26:23,625 --> 00:26:26,015 where I'm meeting food blogger Anais. 726 00:26:26,062 --> 00:26:29,632 [both speaking Spanish] 727 00:26:29,675 --> 00:26:31,285 By Mexico City standards, 728 00:26:31,328 --> 00:26:33,418 this market is considered pretty small, 729 00:26:33,461 --> 00:26:35,901 but it's still the length of a city block. 730 00:26:35,942 --> 00:26:38,122 Wow, this is huge. - Yeah. 731 00:26:38,161 --> 00:26:40,121 - Is this your favorite market to come to? 732 00:26:40,163 --> 00:26:41,823 - This is, yeah, my favorite market. 733 00:26:41,861 --> 00:26:44,041 This is just one of the 300 markets 734 00:26:44,080 --> 00:26:45,080 that we have in the city. 735 00:26:45,125 --> 00:26:46,775 - 300. - 300. 736 00:26:46,822 --> 00:26:47,952 - People come here for groceries, 737 00:26:47,997 --> 00:26:49,257 not the supermarket? 738 00:26:49,303 --> 00:26:50,703 - I think you have a little mix of both. 739 00:26:50,739 --> 00:26:53,789 Prepackaged stuff, you get those in the supermarket, 740 00:26:53,829 --> 00:26:54,959 and you come here for fresh stuff. 741 00:26:55,004 --> 00:26:56,404 - Oh, my God! 742 00:26:56,440 --> 00:26:58,140 This is, like, the most beautiful stall! 743 00:26:58,181 --> 00:26:59,441 - Look at the chilis. 744 00:26:59,487 --> 00:27:01,397 How long it takes-- do you think it takes? 745 00:27:01,445 --> 00:27:03,395 Yeah, exactly. - Look at this! 746 00:27:03,447 --> 00:27:04,797 Habaneros! 747 00:27:04,840 --> 00:27:06,670 ♪ ♪ 748 00:27:06,712 --> 00:27:09,582 Many stallholders use this amazing produce 749 00:27:09,628 --> 00:27:11,498 to create street food to die for. 750 00:27:11,542 --> 00:27:13,502 I challenge anyone not to be tempted 751 00:27:13,544 --> 00:27:16,424 by these mouthwatering dishes. 752 00:27:16,460 --> 00:27:17,980 Wow. What is it? 753 00:27:18,027 --> 00:27:19,857 - It's a green chorizo stand. 754 00:27:19,899 --> 00:27:21,809 - Green chorizo. - Yeah. 755 00:27:21,857 --> 00:27:23,157 It's amazing. 756 00:27:23,206 --> 00:27:24,376 And it's green because of all the things 757 00:27:24,425 --> 00:27:26,295 they put in, they mix with the meat. 758 00:27:26,340 --> 00:27:29,210 The put, like, poblano pepper, serrano pepper, spinach. 759 00:27:29,256 --> 00:27:30,426 - And how do you eat it? 760 00:27:30,474 --> 00:27:31,824 - In a taco. You can eat it in a taco. 761 00:27:31,867 --> 00:27:34,907 [speaking Spanish] 762 00:27:39,483 --> 00:27:41,703 - [gasps] Look at all these salsas. 763 00:27:41,747 --> 00:27:43,567 - We need our toppings. - Oh, my God. 764 00:27:43,618 --> 00:27:45,448 I'm gonna get in trouble with that serrano. 765 00:27:45,489 --> 00:27:48,359 And I'm gonna do green salsa. 766 00:27:48,405 --> 00:27:50,575 All right. Here goes my--it's hot. 767 00:27:50,625 --> 00:27:52,185 - Ready? 768 00:27:53,410 --> 00:27:56,020 - Mmm. Mmm! 769 00:27:57,980 --> 00:27:59,500 It's almost refreshing. 770 00:27:59,547 --> 00:28:00,847 - Right? 771 00:28:00,896 --> 00:28:02,506 - Now I feel like I'm being healthy. 772 00:28:02,550 --> 00:28:04,600 - You have your salad you've thrown in there. 773 00:28:04,639 --> 00:28:07,509 - Other than the chorizo part, it's a super healthy taco. 774 00:28:07,555 --> 00:28:08,505 - [laughs] 775 00:28:08,556 --> 00:28:09,426 ♪ ♪ 776 00:28:09,470 --> 00:28:10,780 - It's hard to fathom 777 00:28:10,819 --> 00:28:13,559 how you keep Mexico City's 300 markets 778 00:28:13,604 --> 00:28:16,224 stacked high with the freshest produce. 779 00:28:16,259 --> 00:28:17,739 Well, it works like this. 780 00:28:17,783 --> 00:28:19,653 Every day, tens of thousands of vendors 781 00:28:19,698 --> 00:28:21,528 bring fresh food into the capital 782 00:28:21,569 --> 00:28:24,269 from the surrounding countryside, 783 00:28:24,311 --> 00:28:27,881 some of them traveling hundreds of miles. 784 00:28:27,923 --> 00:28:29,713 Luci is one of them. 785 00:28:29,751 --> 00:28:32,411 She lives in Toluca, west of Mexico City, 786 00:28:32,449 --> 00:28:34,539 where she grows produce and prepares ingredients 787 00:28:34,582 --> 00:28:37,412 to bring into the market... 788 00:28:37,454 --> 00:28:40,594 a round trip of roughly six hours. 789 00:28:40,631 --> 00:28:45,071 ♪ ♪ 790 00:28:45,114 --> 00:28:46,904 [both speaking Spanish] 791 00:28:46,942 --> 00:28:48,992 - This is the amazing Luci. 792 00:28:49,031 --> 00:28:50,081 She's like... - She's super fast. 793 00:28:50,119 --> 00:28:51,899 - A master. She's super fast. 794 00:28:51,947 --> 00:28:53,727 ♪ ♪ 795 00:28:53,775 --> 00:28:56,425 - Luci's the queen of tlacoyos, 796 00:28:56,473 --> 00:28:59,003 a favorite Mexico City street food. 797 00:28:59,041 --> 00:29:01,611 - It's an oval-shaped patty, and it's stuffed with, 798 00:29:01,652 --> 00:29:03,832 usually, beans, fava beans, or cheese. 799 00:29:03,872 --> 00:29:05,402 She puts the fava bean inside, 800 00:29:05,439 --> 00:29:06,879 and this is where-- like, the tricky part. 801 00:29:06,919 --> 00:29:10,749 She has to keep the oval shape, keep the filling inside, 802 00:29:10,792 --> 00:29:12,052 and the same thickness. 803 00:29:12,098 --> 00:29:13,488 - Oh, my God. She did that so fast. 804 00:29:13,534 --> 00:29:15,754 You--I don't know how you guys are gonna film that. 805 00:29:15,797 --> 00:29:17,147 She went... 806 00:29:26,329 --> 00:29:28,029 - Otherwise, it doesn't taste the same. 807 00:29:28,070 --> 00:29:29,770 - So she brings the carbon from... 808 00:29:29,811 --> 00:29:30,861 - Yes. 809 00:29:30,899 --> 00:29:31,859 - Her town? - Yeah. 810 00:29:31,900 --> 00:29:34,770 - [speaking Spanish] 811 00:29:39,908 --> 00:29:42,388 - This is definitely food made with love, 812 00:29:42,432 --> 00:29:44,872 right down to Luci's green salsa, 813 00:29:44,913 --> 00:29:48,533 cooked cactus, and cheese. 814 00:29:48,569 --> 00:29:50,049 - [speaking Spanish] - Oh, my God. 815 00:29:52,660 --> 00:29:54,620 - It smells so good. 816 00:29:54,662 --> 00:29:56,142 I'm gonna wait for you to get yours. 817 00:29:56,185 --> 00:29:58,315 - Yeah? - Yes. 818 00:29:59,275 --> 00:30:01,885 [both speaking Spanish] 819 00:30:01,930 --> 00:30:03,240 - Tlacoyo cheers. 820 00:30:03,279 --> 00:30:04,369 It's really hot, but temperature-hot. 821 00:30:04,411 --> 00:30:06,151 - It's hot! - Yeah. All right. 822 00:30:09,938 --> 00:30:11,288 - Mmm. 823 00:30:11,331 --> 00:30:12,721 Wow! - Mmm. 824 00:30:13,899 --> 00:30:15,469 - Oh, my God. 825 00:30:15,509 --> 00:30:16,729 Wow. 826 00:30:18,251 --> 00:30:21,211 [light music] 827 00:30:21,254 --> 00:30:23,134 This is so good. 828 00:30:23,169 --> 00:30:24,519 Spicy. 829 00:30:24,561 --> 00:30:26,091 - It is, and you got a lot. 830 00:30:26,128 --> 00:30:27,218 - I like it. 831 00:30:30,393 --> 00:30:31,833 To me, these markets are like 832 00:30:31,873 --> 00:30:34,623 little magical cities within a city. 833 00:30:34,658 --> 00:30:38,178 Their culture is woven into the fabric of the capital, 834 00:30:38,227 --> 00:30:39,927 thanks to vendors like Luci, 835 00:30:39,968 --> 00:30:43,748 who treat their customers and food with true devotion. 836 00:30:43,798 --> 00:30:48,368 ♪ ♪ 837 00:30:50,892 --> 00:30:52,852 [dramatic music] 838 00:30:52,894 --> 00:30:55,554 [soft music] 839 00:30:55,592 --> 00:30:57,732 - Mexico City's rich mix of cultures 840 00:30:57,768 --> 00:31:00,208 is a result of centuries of immigration. 841 00:31:00,249 --> 00:31:02,729 But it's also the crossroads 842 00:31:02,773 --> 00:31:05,303 for many migratory routes to the United States. 843 00:31:05,341 --> 00:31:07,261 ♪ ♪ 844 00:31:07,300 --> 00:31:08,910 I've come to Tacubaya, 845 00:31:08,954 --> 00:31:11,524 only 5 miles from the historic center, 846 00:31:11,565 --> 00:31:13,215 but it feels like a world away. 847 00:31:13,262 --> 00:31:15,052 ♪ ♪ 848 00:31:15,090 --> 00:31:18,180 I'm here to visit a remarkable refugee shelter 849 00:31:18,224 --> 00:31:21,924 where cooking is at the heart of communal living. 850 00:31:21,967 --> 00:31:22,917 ♪ ♪ 851 00:31:22,968 --> 00:31:25,188 [knocking] 852 00:31:26,232 --> 00:31:27,972 both: Hola! 853 00:31:28,016 --> 00:31:31,236 [both speaking Spanish] 854 00:31:31,846 --> 00:31:33,146 - Gracias. 855 00:31:44,859 --> 00:31:48,689 - Gabriela Hernández Chalte is a force of nature. 856 00:31:48,732 --> 00:31:51,652 She started Casa Tochan over a decade ago 857 00:31:51,692 --> 00:31:55,092 to offer shelter to refugees fleeing their homelands. 858 00:32:02,050 --> 00:32:04,100 - Wow. 859 00:32:04,139 --> 00:32:06,879 Gaby encourages her guests to paint the walls 860 00:32:06,925 --> 00:32:09,835 with their personal stories and hopes for the future. 861 00:32:46,355 --> 00:32:48,265 [bright music] 862 00:32:48,314 --> 00:32:49,794 - The residents love cooking dishes 863 00:32:49,837 --> 00:32:53,447 from their homeland to share with their housemates. 864 00:32:53,493 --> 00:32:56,283 Hola. [speaking Spanish] - Hola. Yaciel. 865 00:32:56,322 --> 00:32:59,062 [both speaking Spanish] 866 00:32:59,107 --> 00:33:01,677 - Cubano! A Cuban in Mexico. 867 00:33:01,718 --> 00:33:03,758 So what did we put in the pot first? 868 00:33:12,077 --> 00:33:13,247 - Uh-huh. 869 00:33:13,295 --> 00:33:14,375 What was your journey? 870 00:33:14,427 --> 00:33:16,207 You came from Cuba to here? 871 00:33:27,614 --> 00:33:29,364 - What made you want to leave Cuba? 872 00:33:42,759 --> 00:33:43,889 - Do you like Mexican food? 873 00:33:43,934 --> 00:33:44,894 - Sí. 874 00:33:49,505 --> 00:33:52,545 - It looks to me like Yaciel's Cuban fricassee 875 00:33:52,595 --> 00:33:54,285 is also going to pack a punch. 876 00:33:54,336 --> 00:33:55,556 Yeah. 877 00:34:03,954 --> 00:34:07,224 - For the pressure, so we can eat faster. 878 00:34:07,262 --> 00:34:09,182 ♪ ♪ 879 00:34:09,221 --> 00:34:11,221 Finally, time to eat, 880 00:34:11,266 --> 00:34:14,306 and the rich aroma of the pork smells divine. 881 00:34:14,356 --> 00:34:16,446 Yay, bravo, chef! 882 00:34:26,064 --> 00:34:27,944 - They go hand in hand. They go hand in hand. 883 00:34:32,809 --> 00:34:34,809 - Nicaragua. I love Nicaragua. 884 00:34:46,475 --> 00:34:47,605 - Uh-huh. 885 00:34:50,000 --> 00:34:52,920 [all speaking Spanish] 886 00:34:57,312 --> 00:34:58,312 Mmm. 887 00:34:58,357 --> 00:34:59,917 Wow. 888 00:34:59,967 --> 00:35:01,447 This is so good! 889 00:35:01,490 --> 00:35:02,880 I can't believe we made this. 890 00:35:02,926 --> 00:35:04,226 [laughs] 891 00:35:04,276 --> 00:35:05,576 Okay, you made it. You made it. 892 00:35:05,625 --> 00:35:07,795 But this is so good. 893 00:35:07,844 --> 00:35:09,464 What do you think of the food? 894 00:35:09,498 --> 00:35:11,238 Do you miss your food from your country? 895 00:35:11,283 --> 00:35:14,373 [speaking Spanish] 896 00:35:25,079 --> 00:35:26,339 - Sí. - Sí. 897 00:35:36,090 --> 00:35:39,010 - [speaking Spanish] 898 00:35:49,451 --> 00:35:50,581 Sí. Gracias. 899 00:35:55,283 --> 00:35:57,553 - Gracias. Gracias. 900 00:35:57,590 --> 00:35:58,850 [soft music] 901 00:35:58,895 --> 00:36:01,765 - I love that Casa Tochan 902 00:36:01,811 --> 00:36:04,121 really focuses on food, 903 00:36:04,162 --> 00:36:05,732 reminding them of their country 904 00:36:05,772 --> 00:36:06,772 and what they've missed. 905 00:36:06,816 --> 00:36:08,686 This house is full of light, 906 00:36:08,731 --> 00:36:09,821 and it's full of love, 907 00:36:09,863 --> 00:36:11,263 and it's full of hope. 908 00:36:11,299 --> 00:36:14,609 And I think food has a big part to do with that. 909 00:36:14,650 --> 00:36:17,260 [laughter] 910 00:36:17,305 --> 00:36:23,695 ♪ ♪ 911 00:36:26,271 --> 00:36:28,271 [dramatic music] 912 00:36:28,316 --> 00:36:29,266 [upbeat music] 913 00:36:29,317 --> 00:36:30,707 - Hola! - Hola! 914 00:36:30,753 --> 00:36:33,843 [speaking Spanish] 915 00:36:35,062 --> 00:36:36,062 - Gracias. 916 00:36:37,586 --> 00:36:39,146 This is El Moro. 917 00:36:39,197 --> 00:36:41,107 It's an institution in Mexico City. 918 00:36:41,155 --> 00:36:45,725 It's--you have to come here when you're in Mexico City. 919 00:36:45,768 --> 00:36:48,078 Churros and chocolate are a dream come true 920 00:36:48,118 --> 00:36:50,208 for my four-year-old son, Santi. 921 00:36:50,251 --> 00:36:52,511 - Yeah! 922 00:36:52,558 --> 00:36:53,648 - This one, but softly. 923 00:36:53,689 --> 00:36:55,169 Soft, soft, soft! 924 00:36:55,213 --> 00:36:56,393 Slow. 925 00:36:56,431 --> 00:36:58,391 This is the chilango in the family. 926 00:36:58,433 --> 00:37:00,173 When it comes to food, 927 00:37:00,218 --> 00:37:02,088 we all have our guilty pleasures. 928 00:37:02,132 --> 00:37:04,482 For my son, it's chocolate and churros. 929 00:37:04,526 --> 00:37:06,136 [laughter] 930 00:37:06,180 --> 00:37:08,790 And for me, it's anything Japanese. 931 00:37:08,835 --> 00:37:10,655 So I'm excited to try something new: 932 00:37:10,706 --> 00:37:13,186 Japanese-Mexican cuisine, 933 00:37:13,231 --> 00:37:16,581 pioneered by Chef Edo López in Mexico City's Little Tokyo. 934 00:37:16,625 --> 00:37:17,535 - Welcome to Mexico. 935 00:37:17,583 --> 00:37:19,413 Have a seat. 936 00:37:19,454 --> 00:37:21,064 - I've never been to Little Tokyo. 937 00:37:21,108 --> 00:37:22,238 - Really? - Yes. 938 00:37:22,283 --> 00:37:23,763 - Well, we call it Little Tokyo 939 00:37:23,806 --> 00:37:26,636 because there's a lot of Japanese places around it. 940 00:37:26,679 --> 00:37:28,459 - Uh-huh, but are you of Japanese descent? 941 00:37:28,507 --> 00:37:29,857 - My grandfather 942 00:37:29,899 --> 00:37:32,249 and my family lived in Japan for a long time. 943 00:37:32,293 --> 00:37:33,433 - Really? - Yeah. Yeah. 944 00:37:33,468 --> 00:37:35,728 But I was raised and born in Tijuana. 945 00:37:35,775 --> 00:37:38,125 I'm very proud Mexican, very, very proud. 946 00:37:38,168 --> 00:37:41,818 And I try to bring this love with food to Mexico. 947 00:37:41,868 --> 00:37:42,908 You know? - You want to show them 948 00:37:42,956 --> 00:37:44,696 both your cultures. - Yeah. 949 00:37:44,740 --> 00:37:46,790 ♪ ♪ 950 00:37:46,829 --> 00:37:49,139 - I had no idea that in the late 19th century, 951 00:37:49,179 --> 00:37:53,709 thousands of Japanese people came to Mexico to work, 952 00:37:53,749 --> 00:37:56,489 many of them putting down roots here. 953 00:37:56,535 --> 00:38:00,365 And now Edo is reviving this Japanese-Mexican link 954 00:38:00,408 --> 00:38:02,058 through his cuisine. 955 00:38:02,105 --> 00:38:04,975 - So what do you think if we go to eat yakitori? 956 00:38:05,021 --> 00:38:07,591 - I'm in. I'm in. - Cool. It's around the corner. 957 00:38:07,633 --> 00:38:08,633 - All right. 958 00:38:08,677 --> 00:38:11,637 [lively music] 959 00:38:11,680 --> 00:38:14,470 ♪ ♪ 960 00:38:14,509 --> 00:38:16,769 I've asked my friend Ricardo to join us 961 00:38:16,816 --> 00:38:19,986 at Edo's innovative restaurant, Hiyoko. 962 00:38:20,036 --> 00:38:22,466 And this time, I'm the one showing him 963 00:38:22,517 --> 00:38:24,387 the latest dining sensation. 964 00:38:24,432 --> 00:38:26,432 ♪ ♪ 965 00:38:26,478 --> 00:38:29,518 I'm so excited, 'cause Ricardo has shown me Mexico City, 966 00:38:29,568 --> 00:38:30,828 and now I get to show him something. 967 00:38:30,873 --> 00:38:32,663 You didn't know about this! - Never. 968 00:38:32,701 --> 00:38:35,791 All my friends have come, and I've never been here. 969 00:38:35,835 --> 00:38:37,395 - Something to drink? You want some sake first? 970 00:38:37,445 --> 00:38:38,575 - Of course. - Water? 971 00:38:38,620 --> 00:38:39,750 - You don't know my friend Ricardo. 972 00:38:39,795 --> 00:38:41,355 - We like it. - [laughs] 973 00:38:41,406 --> 00:38:42,666 - Okay. So-- 974 00:38:42,711 --> 00:38:44,631 - So how do you say "salud" in Japanese? 975 00:38:44,670 --> 00:38:45,800 - Kanpai. - Kanpai. 976 00:38:45,845 --> 00:38:47,325 - Kanpai. - Kanpai. 977 00:38:47,368 --> 00:38:49,588 ♪ ♪ 978 00:38:49,631 --> 00:38:51,551 Oh, my God. What is that? 979 00:38:51,590 --> 00:38:53,420 - It's tapioca. - Tapioca. 980 00:38:53,461 --> 00:38:55,291 - And squid ink. 981 00:38:55,333 --> 00:38:57,163 - This is genius. 982 00:38:57,204 --> 00:39:00,954 Edo uses tapioca pearls, popular in Japanese cooking, 983 00:39:00,990 --> 00:39:04,210 in place of corn to make his signature tostadas, 984 00:39:04,254 --> 00:39:08,084 which he tops with grilled chicken and serrano chili. 985 00:39:08,128 --> 00:39:11,478 - So we have yakitori tapioca tostada. 986 00:39:11,523 --> 00:39:12,703 - Arigato. 987 00:39:12,741 --> 00:39:14,481 ♪ ♪ 988 00:39:14,526 --> 00:39:16,396 Look at that. 989 00:39:16,441 --> 00:39:17,961 ♪ ♪ 990 00:39:20,227 --> 00:39:21,747 Mmm. 991 00:39:21,794 --> 00:39:23,934 Sweet and savory. 992 00:39:23,970 --> 00:39:25,060 - Savory. It's very savory. 993 00:39:25,101 --> 00:39:26,231 - But you know what I like? 994 00:39:26,276 --> 00:39:27,496 The take on the Mexican tostada. 995 00:39:27,539 --> 00:39:28,709 - Yeah, right? - Yeah. 996 00:39:28,757 --> 00:39:30,927 - Like, has the chili at the end, like-- 997 00:39:30,977 --> 00:39:33,407 - Kanpai. - Kanpai. 998 00:39:33,458 --> 00:39:34,888 [light music] 999 00:39:34,937 --> 00:39:37,417 - I'm really curious to try this next dish, 1000 00:39:37,462 --> 00:39:40,812 a classic skewer with a very Mexican touch. 1001 00:39:40,856 --> 00:39:43,286 - So chicken breast with onions. 1002 00:39:43,337 --> 00:39:46,557 And then top it with a powder of chicatana ants. 1003 00:39:46,601 --> 00:39:48,431 Do you know the chicatana? - What? 1004 00:39:48,473 --> 00:39:50,003 ♪ ♪ 1005 00:39:50,039 --> 00:39:53,429 Eating large flying ants isn't some crazy new trend. 1006 00:39:53,478 --> 00:39:56,128 This goes way back to pre-Hispanic times, 1007 00:39:56,176 --> 00:39:57,956 and they're still a delicacy today, 1008 00:39:58,004 --> 00:39:59,834 thanks to their distinctive taste. 1009 00:39:59,875 --> 00:40:01,615 Itadakimasu. - Itadakimasu. 1010 00:40:01,660 --> 00:40:05,620 ♪ ♪ 1011 00:40:05,664 --> 00:40:08,014 - Mmm. Oh, yeah. That-- 1012 00:40:08,057 --> 00:40:10,017 those ants are pretty smoky. - Right? 1013 00:40:10,059 --> 00:40:12,669 - You taste the smoky ants? - Yeah. It's really good. 1014 00:40:12,714 --> 00:40:15,374 You get the best ratio of onion and ants 1015 00:40:15,413 --> 00:40:17,763 in the same bite. [laughter] 1016 00:40:17,806 --> 00:40:19,936 - You do love your ants. - I do love my ants. 1017 00:40:19,982 --> 00:40:22,162 - And just when I'm about to burst, 1018 00:40:22,202 --> 00:40:24,252 it's time for the main course. 1019 00:40:24,291 --> 00:40:29,471 - So today will be rice and grilled duck donburi. 1020 00:40:29,514 --> 00:40:31,734 - Like, the best part of the meal comes last. 1021 00:40:31,777 --> 00:40:33,647 - Yes. - So what, is this an egg yolk? 1022 00:40:33,692 --> 00:40:34,782 - Egg yolk. 1023 00:40:34,823 --> 00:40:38,263 ♪ ♪ 1024 00:40:38,305 --> 00:40:40,955 - Can I applaud now? 1025 00:40:41,003 --> 00:40:44,833 - So...and you're gonna have it also with soup. 1026 00:40:44,877 --> 00:40:46,617 - This is like a chicken broth. - Yeah. 1027 00:40:46,661 --> 00:40:48,101 - Do I pour it on there? - No, no, no. 1028 00:40:48,141 --> 00:40:49,621 Just, like, on the side. - Oh, on the side. 1029 00:40:49,664 --> 00:40:50,974 - And you can--like a tea. 1030 00:40:51,013 --> 00:40:54,103 You can, like-- and it's very aromatic. 1031 00:40:54,147 --> 00:40:55,537 - I'm gonna pour my broth in it. 1032 00:40:55,583 --> 00:40:56,723 Can I do that? - Yeah. 1033 00:40:56,758 --> 00:40:58,148 If you want to, of course. 1034 00:40:58,194 --> 00:40:59,374 - Okay. So yeah. 1035 00:40:59,413 --> 00:41:00,413 I'm gonna mix the egg. 1036 00:41:00,458 --> 00:41:02,108 - Yeah. - How's that? 1037 00:41:02,155 --> 00:41:04,065 By mixing the Mexican chicken broth 1038 00:41:04,113 --> 00:41:05,513 with the Japanese rice, 1039 00:41:05,550 --> 00:41:07,900 I've just created my very own fusion dish. 1040 00:41:07,943 --> 00:41:09,683 - Thank you. It's beautiful. Thank you. 1041 00:41:09,728 --> 00:41:11,118 - Mmm. - Really beautiful. 1042 00:41:11,164 --> 00:41:14,384 - That chicken broth is so light. 1043 00:41:14,428 --> 00:41:16,518 - So I'm gonna do your style. Let me check. 1044 00:41:16,561 --> 00:41:17,611 Yeah, so the egg-- 1045 00:41:17,649 --> 00:41:18,779 - Do my style. 1046 00:41:18,824 --> 00:41:19,744 See, the egg cooks a little bit. 1047 00:41:19,781 --> 00:41:20,871 - Yeah. 1048 00:41:22,784 --> 00:41:23,964 - Look at that. - Mmm. 1049 00:41:24,003 --> 00:41:26,053 - Right? - Thank you for coming in. 1050 00:41:26,092 --> 00:41:27,962 Kanpai. Salud. - Kanpai. 1051 00:41:28,007 --> 00:41:29,487 - We're confused now-- [all speaking at once] 1052 00:41:29,530 --> 00:41:31,180 Gracias. 1053 00:41:31,227 --> 00:41:32,487 - I love how Edo's cuisine 1054 00:41:32,533 --> 00:41:34,193 captures the spirit here. 1055 00:41:34,230 --> 00:41:36,540 Like so much of the food from Mexico City, 1056 00:41:36,581 --> 00:41:39,761 it takes influences from all over the world, 1057 00:41:39,801 --> 00:41:45,201 transforming it into something uniquely chilango. 1058 00:41:45,241 --> 00:41:47,331 I'm proud to be part of this great city, but... 1059 00:41:47,374 --> 00:41:48,554 Wow. 1060 00:41:48,593 --> 00:41:49,903 I don't know if I can ever call myself 1061 00:41:49,942 --> 00:41:51,862 a chilanga. 1062 00:41:51,900 --> 00:41:53,600 I think somebody has to anoint me. 1063 00:41:53,641 --> 00:41:57,251 I think there's a ceremony, and I'm crowned chilanga. 1064 00:41:57,297 --> 00:41:58,687 But I don't think so. 1065 00:41:58,733 --> 00:42:00,083 Not until I speak better Spanish 1066 00:42:00,126 --> 00:42:01,816 will I be able to be a chilanga. 1067 00:42:01,867 --> 00:42:03,167 [laughs] 1068 00:42:03,216 --> 00:42:05,696 ♪ ♪