with a drizzle of pilancillo syrup. chef ray: i ve got one more present for you guys here. a little pre-dessert. eddie, i know it s your favorite, eddie. eddie: it s my favorite. chef ray: we have the foie gras rebanada here, so it s sort of like a pre-dessert. it s sort of my take on a very traditional and simple mexican pan dulce, which is like a brioche with butter and sugar, which is the basic pan dulce. this one we ve got foie gras in our butter. we ve kind of upped the ante a little bit. and then some piloncillo. anthony: great, thank you. man, i am loving this meal big time. chef ray: thank you so much. thank you. eddie: this is the most nostalgic dish i ve ever had at a restaurant in los angeles. in mexican panaderias, this is called areva nada. nothing says my childhood like this dish right here. anthony: i ve worked in french and italian restaurants
anthony: do you have any responsibility to preserve and protect the traditional flavors and ingredients of mexico or do you or not? eddie: yeah, of course. everything that you see here in front of you is inspired by something that we had as a child, but how do we present that with our training and how do we present that with our experience that s going to give people value to want to pay more for it? robin: i think los angeles is kind of a stage for that next level and chef ray is doing a really good job of that. he s presenting stuff like this, and that s what s going to elevate people s mindset in terms of what you can do with this food. anthony: chicharron, skin on pork, curred and salted, cooked sous-vide for 36 hours, then deep fried and served with elephant garlic mojo and raddish sprouts. tamales, a slow-cooked lamb neck with oyster mushrooms and queso oaxaco. camote, an okinawan sweet potato with pork. the ears, tail and snout, topped
my whole career, but, i mean, really if i think about it, they were mexican restaurants and ecuadorian restaurants, because the majority of the cooks and the people working with me were from those countries. that s who picked me up when i fell down, who showed me what to do when i walked in and didn t know anything and nobody knew my name. eddie: right, it s just the way our culture is. we re so family-oriented that that s what matters to us. at the same time, i feel like our jobs as chefs is to bring in our unique latin american experience to dining, family, tradition, food, culture. and l.a. is the heart of that. it really is. and hopefully that resonates throughout the rest of the country.
up the wonderful, but short-lived alta californian gastropub, corazon y miel, which put them both on the map in l.a. s bourgeoning modern mexican dining scene. anthony: i absolutely believe that the next big thing is the re-evaluation of mexican flavors and ingredients and a re-evaluation of how much you should pay. i mean, people love it, but they re expectation is mexican food should be cheap. and the fact is there s always going to be new arrivals from mexico who are perfectly willing to sell you, unfortunately or fortunately, really good mexican food for very cheap, but not the kind of deep flavors that, you know, that you find or i found in my travels there. eddie: well, sometimes in the mexican world the only thing that s passed down, it s not a home, it s not a necklace. what it is, is a recipe passed down from generation to generation. it all comes from these rustic dishes that our grandmothers and grandfathers cooked for us.
a vow, like, i m done. anthony: when you get out, you became a drug counselor. danny: i dedicated my life to helping other people. everything good that has happened to me has happened as a direct result of helping someone else. everything. anthony: well, for example, you were called to a film set to counsel somebody and you bump into, of all the people in the world, edward bunker. danny: eddie bunker. anthony: he s a legendary ex-con turned writer, and i guess screenwriter as well. danny: i knew eddie in prison, you see, so when he saw me, what re you doing here? i said, i m working with this kid. he asked me, are you still boxing? because i held a lightweight and welterweight champion in every joint. i said, i m training. i still train, but i don t get hit in the face anymore. and he said, we need somebody to train one of the actors how to box. anthony: the movie was the