which is very special. cardamom? yes. chinese clove. vietnamese? exactly. a french classic, consomme, but done in the style of vietnamese pho. i ve never seen it prepared like this. tell him i have a leather tongue. while chef pele may be cooking
this is where the good grows. this is barbacoa. and this lady here is always making the best. tender. yes. tender, tasty. mm, man. greens and crunch. cabbage and cilantro. oh, unbelievably good. so tasty. they ll give us some consomme. mm. man. deep. it s good. i ll finish this. this is just too damn good. people have this barbecue especially on sundays. it s a tradition to have barbacoa. it s so tasty. all this pasillo is full of chilies. people think that mexican food has to be necessarily spicy because of the chilies we use. and we go for flavors, not for
mexican food. yes. and i think most americans view of mexican food is beans, fried tortilla, melted cheese, some chicken. yes. in fact, in particular when we re talking about oaxaca, this is a deep, really sophisticated cuisine. that s correct. oaxaca has these different microclimates all over our territory. and that give us this enormous amount of spices, products, fruit, chilies. like 500,000 varieties of corn. something like that. this is where the good grows. this is barbacoa. and this lady here is always making the best. tender. yes. tender, tasty. mm, man. greens and crunch. cabbage and cilantro. oh, unbelievably good. so tasty. they ll give us some consomme.