oh, that s delicious. it s the chocolate, it s the chilis, it s the nuts. it s very herbal. it tastes totally different now. this is so, so nice. what an honor to eat your mole negro. our mole negro. yes, our mole negro. when did you start cooking? well, i m the oldest of five kids. my mom passed away very young at the age of 31, and i was 12. i had already seen her doing things, and i had to take over the kitchen and started cooking. and casa oaxaca was created in her honor, no? that made me cry. what is the name you ever mother? vicenta. salud.
The sun sinks gently behind the mountains as I land at Oaxaca airport, filling the skies of southern Mexico with golden light. My eyes light up too, because I h
[soft music] [dog barks, animal bleats] hola. soy eva. hola. okay. amado was battling to keep oaxaca s ancient species alive by working with corn farmers like ponciano méndez galván. [chuckles] oh, my god, this color s beautiful. look at this color. [gasps] velatobo.
i feel like i m making a baseball. - [laughs] - oh, god, i m sweating. that s my quesillo! - hey. - oh, my god. look at his, though. i m just gonna say i did this one. wow. y mira. mira, mira, mira. it s the original string cheese. oh, wow. you can taste the milk. - mmm. - it is super lactose-y. [laughter] if you re lactose intolerant, don t eat this. you can make so much with quesillo. - even ice cream. have you tried it? they make it in oaxaca. - no. - it s delicious and amazing. - mm-mm. oh, look at yours. my god. respect to omar. i have never seen so much cheese gobbled so fast. sí. i always assumed it just came in this shape.