Always these mountains. I feel so small. Literally the land of mountains. Thats what it means, king. Mountains. Im in northeast mexico. You see the mountains and the rocks, this terrain is not easy on the people. Its very, very tough living. And because of that, theyve had to be very innovative with their cuisine. Im eva longoria, Born And Bred in texas with Mexican American roots which makes me a texican. Im exploring mexico to see how the people, their lands, and their pasts have shaped a culinary tradition as diverse as its 32 states. It is so huge. So rich and wonderful. The food is the food i grew up with. Its like every childhood memory is wrapped up in a Flour Tortilla for me. The chefs are inventive and resourceful. Transforming simple ingredients into mouthwatering classics. You guys need a tamale. And ageold recipes into culinary works of art. One bite. One bite . Go ahead and say adios to vegetables for a while. This is the land of meat. This is definitely a mexican kitchen tool right here. Mountains of meat. The more you flavor them, the juicier it gets. But im not complaining. I love meat. This is amazing. You know, im Mexican American. Weve been in texas for 13 generations. We never crossed the border. The border crossed us. And i think thats why i have so much in common with the north. Its so similar to how i grew up. It was once part of the same country, ruled by spain and then by mexico. In 1845, u. S. Naannexed what wod become the lone star state. But the people of nova leone in texas have so many shared tastes. Nowhere is this more present than in the state capital monterey. The Industrial Hub of the northeast. The locals are nicknamed royals, they are hard working and ambitious. And when the daily grind is over, just like us texans, they like Nothing Better than throwing some steak on the grill. [ speaking in a nonenglish language ] this is every guy i dated in high school. Im in Downtown Monterey to meet alejandro gutierrez, founder of the Mexican Society of grill masters. Hes invited me to experience the ultimate nuela leon barbecue. Ive never been to one in monterey. Welcome. Youll like it. Carne asada means grilled meat, but it embodies a muchloved social ritual. My dad [ speaking in a nonenglish language ] this is where everything happens. Today, alejandros whole family has come together. [ speaking in a nonenglish language ] i love that sound. Thats my favorite sound in the world. We call it carne asada, but we dont have to great deal meat every time. Its about the gathering, about being together. United. This is what happens when you get united by fire. [ speaking in a nonenglish language ] cooking over fire goes all the way back to the nomads. First people to live in this harsh terrain, constantly moving camp in the hunt for food. But it was the spanish in the 1500s who introduced hearty breeds of cattle that thrived in the area. And beef has been king ever since. Oh, my god. Look at that. These are traditional cut of beef. Whats that called . This is called oh. Come from the this part of the cow. Okay. Are you making filets now . Look at the marbleization. You got marble. Thats why you love it because it has a lot of flavor. Were going to grill it really high heat. High heat. 650 to 720. Wow. How do we season these . We use salt. Just salt. Theres 10 to 14 days straight with apple wood. Thats amazing. Like how long do you leave it . Isnt there a rule . For a cut this thick, 15 to 20 minutes, thats enough. So my grill is ready. Thats how you clean it . It looks like youre making it dirtier. You can do it with a brush. Yeah. Or you can do it with an onion because it starts smelling, this is the way to tell your neighbors that youre grilling, and theyre not invited. It makes them jealous. Its hot. If youre doing this this cut of meat, the more you flavor them, the juicier it gets. But you need that heat to make the crust, to make the brown color. But theres more to carne asada thats whats on the grill. Arturo is preparing his famous charo beans. This smells so good. Oh, my it has a little secret a secret . [ speaking in a nonenglish language ] this is texas yes. I grew up with this. I grew up with ranchstyle f frijoles. You boil it, and these are ready. You just used that, but you add other stuff to it. Yeah, yeah. We have chorizo. Bacon. Onion. Chile, black pepper, and some spicy jalapenos. Okay. In monterey, we make carne asada because well, always. If there is a birthday for someone, carne asada. There is a funeral for someone. There is carne asada. A championship, carne asada. And evas here so carne asada. Theyre ready. In order to have a juicy cut of beef, you need to let it rest. Same as poultry, chicken. Everything. Everything, you have to let it rest. What are we doing . The garlic to dip it. Were ready to feast. And the star of the show is the steak. You get to cut it against the grain. To make it less chewy, more tender. Oh, my god. Look at that. This is gorgeous. Look at that. You still see the marbling. Oh, my gosh. She loves it. Can i taste this . Yes, please. Oh, my god. Oh, my god. This is amazing. Mm. You can dip into it some garlic. Im going to do this. Im so happy. The marriage of the roasted garlic subtle acidity with the succulent steak is divine. [ applause ] the flames of carne asada bring people together over the ageold pleasures of food and friendship. A living tradition that reminds me of home. [ cheers ] monterey is an economic powerhouse. Its a city of factory workers, engineers, entrepreneurs, and nothings more important to kickstart their day than a hearty breakfast. Local food bloggers hedo and nato are the goto guides for the best place to grab a bite on the rush to work. You ready for im ready, im ready for breakfast. [ speaking in a nonenglish language ] you know what that is shes a yeller. Why why does she yell . Well, she likes to yell. Hola. [ speaking in a nonenglish language ] donia has been serving Breakfast Tacos in the center of monterey for nearly 20 years. Theyre the perfect fast food for people in a hurry. What is the specialty . [ speaking in a nonenglish language ] they take it, and they like put it in salt. And they so its like a cured beef. [ speaking in a nonenglish language ] i had this when i was little in texas. I love this. We get the salsa. There you go. This is so delicious. Really nice. These are the best tortillas ive ever had. Its [ speaking in a nonenglish language ] thats good. I love it. [ speaking in a nonenglish language ] yeah, in the north, it is one of the only places that has tacos for breakfast. In texas we have Breakfast Tacos. And those are the only places you can ever get a taco in the morning. Yeah. The region i grew up with Breakfast Tacos. It was a road linking to monterey that a cafe owner invent wanted the snack to feed hungry construction workers. Today highway 85 carries the bulk of goods traded between u. S. And mexico and the Breakfast Tomows tacos are still as popular. [ speaking in a nonenglish language ] donia mary offers a choice of 21 taco fillings. Today she launches number 22. The new taco she just invented. Im going to take half. Ill share it with you want oh, my god. Oh. Packed with crispy pork, potatoes, beans, and cheese. Yeah, this is [ speaking in a nonenglish language ] okay, okay. No, we did not plan this. Accordion players just seem to follow me around. You would not see people dancing in the morning. We have to drink beer first. Exactly. The Breakfast Taco may be the simplest of street food, but its been hitting the spot for the workers of monterey for nearly a century. And thanks to cooks like donia mary, its not going out of style any time soon. Is it possible my network could take my business to the next level . It is with comcast business. Powering all your devices with gigspeed wifi. And you get fast downloads and uploads. Pick it up pick it up oh we got this because its powered by The Next Generation 10g network. More speed for your business . Its not just possible. Its happening. Get started for 59. 99 a month for 12 months. Plus, ask how to get an 800 prepaid card with a qualifying internet bundle. Comcast business, powering possibilities. In most of mexico, youll see lots of corn tortillas. But in monterey, the Flour Tortilla dominates. Its the Building Block of fajitas, quesadillas, and the beloved burrito. And its what we make for breakfast in my home. But this modest flatbread has surprising origins. I have come to the museum of mexican history in monterey to meet katya skulnick, who started the citys cephartic jewish center. Im a researcher, specialized in the history of the jews and arrive in spain. They were they lived in secret. Is it hard to find evidence . Yes. They live as christians, but inside the houses and inside their lives they have Jewish Practices. And its full of Jewish Practices actually. Its influenced the food. Definitely. The founding governor of monterey, Luis De Caraval was one of many jews who left during the acquisition. He had to keep their forbidden faiths hidden. A phenomenon known as cryptojudaism. [ speaking in a nonenglish language ] so they felt safer hiding in the mountains. Of course. For the first jewish settlers, life under spanish rule was dangerous. It exposed if exposed they faced brutal execution. While they had to conceal their identity their food couldnt be suppressed and the legacy lives on in the classic dishes. [ speaking in a nonenglish language ] katya has taken me to a pioneering restaurant thats celebrating this little known history. Hola. [ speaking in a nonenglish language ] okay. The chef is the founder of el honuco. [ speaking in a nonenglish language ] thats what the name means . Yeah. Like a hidden room where you keep everything that you forgot about. Now i know why you guys are friends. You are both trying to uncover secrets. Were starting with one of my favorites. This is my specialty. I think im going to teach you something. The Flour Tortilla. I usually end up making the shape of like africa. The exact history is hazy, but a theory goes that after the spanish brought wheat to mexico, the cryptojews used it to make unlevened bread, and this led to the Flour Tortilla. Its interesting that you can go all the way to north dakota and find a Flour Tortilla, you can go to Washington State and find a Flour Tortilla. Like the Flour Tortilla is the one that traveled, not as much as the corn tortilla. Yeah. [ speaking in a nonenglish language ] okay. This is basically another form of unlevened bread. Yeah. [ speaking in a nonenglish language ] yeah. Yeah. One of the most iconic dishes of Northern Mexico may also have cryptojewish origins. I grew up with it. I remember this. To avoid being found out by the catholic authorities, cryptojews used cabrito, a young goat, instead of elreligi feasts. This is a mexican tich rkitchen. The young get into fled exclusively on milk which gives it a delicate flavor. [ speaking in a nonenglish language ] whats in your marinade . [ speaking in a nonenglish language ] oregano is obviously known as a very popular italian spice. But we use it in everything. Oh, yeah, this is super fragrant. Its so do you think this is the best oregano in the world . Were going to start a fight with italy. Oh, it smells so good. After roasting in the oven for 90 minutes, they crisp it up on the grill. Then how long do we leave it . You leave it for like five to ten minutes. Okay. Just wait. Its served simply on the bone. [ speaking in a nonenglish language ] okay. It may not be a looker, but its all about the flavor. Oh, my god. Its so soft from putting it in the oven for so long, and the grilling has that crispy skin. A lot of people might think goat has a gamey taste, but it doesnt. Its smooth and subtle. [ speaking in a nonenglish language ] also that the spices you put on, they dont overpower anything. [ speaking in a nonenglish language ] and to finish, those fresh flour tort tortillas. This takes me back to my kitchen in texas. Its like every childhood memory is wrapped up in a Flour Tortilla for me. [ speaking in a nonenglish language ] so what is the characteristic of a [ speaking in a nonenglish language ] its amazing to think that two staples of north mexican cuisine, the Flour Tortilla and cabrito, may come from centuries of jewish here here. I think its so impressive that something so hidden is now at the forefront of the gastronomy. Amazing. Hi, eva. How are you . Good. Ive come 30 miles north of monterey to meet ranch manager Jorge Montamoyer to collect a cherished ingredient thats been on the menu for thousands of years. So you raise them here and then let them go. Yep. One of the hundreds of ranches in the area specializes in deer farming. So we have like three or four breeding pens with 20, 25 does per stud. Theres only one man in here. Yeah. These are his ladies. His ladies. So are they all pregnant . Right now, we hope they are. Oh. The deer may be bred in captivity, but then theyre free to roam just like their ancestors did. Theres many Stone Carvings made by the nomads who lived here 8,000 years ago that depict the food they hunted. Wow. Thats going to be a lot of meat. Thats going to be good. Jorge supplies premium venison to restaurants all over monterey. Im going to put this in a cooler so you can take it. And hes kindly giving me a leg joint, one of the tastiest parts of the deer. Were going to make tamales, so im excited about it. Let me help you carry this. Yeah you dont help me. You carry it. So many mexican recipes can be traced to the arrival of the spanish in the 1500s, but tamales go back thousands of years. [ speaking in a nonenglish language ] donia lupitas cafe in the backyards of her home is famed for her legendary tamales. Shes been feeding hungry Truck Drivers and bikers for over 20 years, and its a family business. [ speaking in a nonenglish language ] wow, yeah. [ speaking in a nonenglish language ] guys having a great time today. [ speaking in a nonenglish language ] [ speaking in a nonenglish language ] this is so good. To tenderize the venison, she poaches the leg for eight hours with just salt and garlic. Thats a lot of garlic. [ speaking in a nonenglish language ] thankfully shes already got some on the stove. Thats how you know it came out right. Juicy. It looks so so soft. Chile ancho. To deepen the flavor we add sauce and spice, ready to pan fry. [ speaking in a nonenglish language ] tamales arent tamales without the allimportant corn dough. [ speaking in a nonenglish language ] it mixes really easy. To make the casing we spread the dough onto corn husks. I make tamales at home, but i cannot compete with these pros. You guys go so fast. Oh, my gosh. [ speaking in a nonenglish language ] almost like rolling a cigarette. [ speaking in a nonenglish language ] i always make a pyramid. [ speaking in a nonenglish language ] come and get it. Come and eat. Our hardworking crew has earned their lunch. Oh chorizo. Deer chorizo. Okay. Eggs with deer. Deer sausage. Deer meat. Its venison served five ways. Im going to give you a little of everything. You guys need a tamale. Our british Sound Recordist Nathan has taken a break so he can try his firstever tamale. This is huge. You have to take the leaf off. Shes going to drop this on my head. Nathan ate the leaf. Hes not supposed to eat the leaf. Im going to eat the tamale. Wow. Wow. So delicious. Its so juicy and flavorful. And unlike the pork tamales im used to, donia lupitas Venison Version has that wonderfully rich, earthy taste that only comes there topquality game. [ speaking in a nonenglish language ] no wonder that after thousands of years these prehistoric dumplings are still adored. I approve. [ speaking in a nonenglish language ] much of the area may be dry and barren, but southeast of monterrey lies a fertile oasis. The river irrigates the fields home to some of the finest Orange Orchards in mexico. [ speaking in a nonenglish language ] anna runs one of the most successful Bakery Chains in monterrey and uses the fruit from here to make one of her favorite desserts. Welcome. This is the fourth generation of the family to washington the field, and now hes helped by his son. Is this mandarin . These are mandarin. You can grow mandarin here . We have mandarins, we have oranges, all kinds of citruses. This orange has a lot of oil in it, so immediately when you open it, its like an explosion of fragrant. Very fragrant. [ speaking in a nonenglish language ] oh, my gosh. Look at this. These are so good. How do i know when it as readyo pick . [ speaking in a nonenglish language ] okay. You have to turn it over. No, i would just run and grab them off the tree. I always think citrus is natural to mexico. [ speaking in a nonenglish language ] first conquistadors came from spain. They introduced citrus to mexico. It was a former Orchard Manager from california who kick started the orange industry in the 18080s, arriving to oversee the construction of a new railroad, he saw the Fertile Valley of the pilon river as perfect orangegrowing country. This region was the one that actually started producing Oranges En Masse and having oranges as kind of a business others than just in your backyard. [ speaking in a nonenglish language ] so the train made it possible for trade. Okay, i think were ready. [ speaking in a nonenglish language ] this is so fun. Im going to keep picking on my way out. Ana grew up near these incredible Orange Orchards. And shes taking me back to the kitchen where her mom marta helped her launch her business. Smells so good. [ speaking in a nonenglish language ] although they include the zest of the orange, The Main Ingredient is the thick white pith. [ speaking in a nonenglish language ] okay. The pith gives the dessert its sour punch, but the juice doesnt go to waste. You put orange juice in the more sugar. Is this a recipe from when you were a child . [ speaking in a nonenglish language ] thats best part of cooking is spoiling your family and people you love. Like i think cooking is a form of love. And so thats why i love to do it. Yes. [ speaking in a nonenglish language ] after my meat feast, the freshness of this bittersweet concoction is just what im craving. Oh, my gosh. Look at that. This is so soft. [ speaking in a nonenglish language ] you have to cook it a long time. Its like candy but not as sweet. Even throw it has all of that [ speaking in a nonenglish language ] so good. I could eat the whole bowl. I want to drink it up. Just drink it. The oranges are the jewels in the crown of the area, a reminder that even in the harshest terrain there are delicious treasures to be found. They say that every great dish tells a story. And in garcia, an imaginative restaurant has made that their mission. God, this is so beautiful. Named gola, it aims to tell the story through its food. Wow its the brain child of this family. Do you three lookalike, or are you related . The three musketeers. Yes. But this is wine, spirits and everything like that, danielle is the pastry chef, and i am the head chef. So do you boss them around . No, not too much. Sometimes. If she doesnt drink his coffee. Oh, okay. How has the response been to have this sort of elevated cuisine . At first it was very difficult because all the people said how are you going to make it a fine dining way because it doesnt work. Its not going to be good. Yeah. Its meat. Everybody has a grill, so why do i need you . We love to auk about history and our vision. So it is not just about taste. Okay. So are you putting me to work now . What are we making . We will make our signature dish. Lets do it. Are you guys working . All right. Just making sure. So to understand this dish, we need to go back in time, like way back. Triggering the growth of the flora and fauna of the modern world. This dish is his tribute to the meteorite that made mexico. It is very common right here. Dried beef was one of the original survival foods. And rodrigo uses it as the base of a local stew. And we have to let it rest for eight hours. More time, more flavor. The finished product is this pot of tender, urbanfused beef. Look like a meat ball. Yes, yes. This just measured 12 grams. Each one have to be 12 grams. We are going to let them rest and we are going to make a tempura from tortilla. Flour tortilla. I have sweetness. I have the acidity. Now i need bitter. So why tempura . It is so good because it will make all the juices we need. Is this how you normally do it . Yes. Then we are going to add flour, a lot of ashes. Literally tortilla ashes. Tortilla ashes. Yes. This is bitter, too. It will give you a more powerful flavor. So it is going to be a dark tempura . Yes. He coats the meatballs and deep fries them in hot oil. What did you study . Right here. You have such international influences. All my teachers tell us, go to france. I say i want to cook mexican. It is the food i really love and it is the way i want to be as a chef. Okay. What i do is just cook the egg yolk. This is the egg yolk, like that. Thats beautiful. And then all the flowers, were going to add it. Going to give you this different kind of flavors around this. Uhhuh. A little spicy. Now were going to put right here. Whats this . This is roasted bones. Bones from pork. We put it right here. And then were going to smoke it with moskite wood. It looks like a bong. It actually starts like a bong. This dish is not just an appetizer. It is the centerpiece of a nine course tasting menu that transforms familiar ingredients into flights of imagination. And every dish is a piece of it. We start with a brief history of our country. Everything started 66 million years ago when this asteroid hit the Gulf Of Mexico and physically formed our country. So we can show you this asteroid. Wow a lot of people dont know the asteroid that killed the dinosaurs landed in mexico. Start your fingers. And i just bite into it. Yes. One bite if you can. One bite . Wow that had a punch of flavor. The juices exploded in my mouth. That smoked bones, that is beautiful. It is not just food. I think at the end of the day, though, you guys are amazing story tellers. Thank you. Thank you very much. For me, it is a presentation that can be at the same level of expression in the world. Not just mexico. Yes. We want to tell the people monterrey is so rich. It is so huge. Yeah. You really see the spirit in the food, in your food. Yes. You know, it is like resilient and creative and innovative and diverse. You go, oh, my gosh. Where am i. It is amazing. But it is really a product of the people, of the peoples spirit here. I appreciate that. Salute salute