abigail has been grinding corn by hand, making masa and moles like this, the ridiculously faithful, time-consuming, difficult traditional way she was taught to make these things and the way she's been making them since she was 6 years old. look at her hands, by the way. small, surprisingly delicate, given all the hard work, all the pushing, kneading, grinding, stone against stone over the years. then look at her forearms. the power there. it's impressive and beautiful. >> every time you enter a house in oaxaca, especially the small villages, they always offer you a shot of mescal. >> mm, so good. >> seguesa, a mole and chicken dish. this mole sauce, like a lot of