born and bred in texas with mexican-american roots, which makes me a texican. i m exploring mexico to see how the people, their lands, and their past have shaped a culinary tradition as diverse as its 32 states. that s commitment. [laughs] jalisco has always been at the forefront of mexico s national culture. the rich tapestry of civilizations that make up mexico informs jalisco s identity and its gastronomic treasures, going all the way back to the aztecs. spiced up by invasion. but sliced and diced by a new generation of food pioneers. wow. whoo. but no culinary tour is ever complete. all: tequila, tequila! - without sampling the local beverage. in moderation, of course. [exhales deeply] ooh, ooh! [laughing] [steady music] jalisco s capital, guadalajara, is mexico s second city. it s vibrant and exciting, with t-shirt weather all year round. the locals proudly call themselves tapatíos, a nickname meaning triple the worth. you can see from the vibe here, guadalajarans
, and their past have shaped a culinary tradition as diverse as its 32 states. that s commitment. [laughs] jalisco has always been at the forefront of mexico s national culture. the rich tapestry of civilizations that make up mexico informs jalisco s identity and its gastronomic treasures, going all the way back to the aztecs. spiced up by invasion. but sliced and diced by a new generation of food pioneers. wow. whoo. but no culinary tour is ever complete. all: tequila, tequila! - without sampling the local beverage. in moderation, of course. [exhales deeply] ooh, ooh! [laughing] [steady music] jalisco s capital, guadalajara, is mexico s second city. it s vibrant and exciting, with t-shirt weather all year round. the locals proudly call themselves tapatíos, a nickname meaning triple the worth. you can see from the vibe here, guadalajarans are proud to be the face of contemporary mexico. - hola. - hola. ¿cómo estás? wendy perez has been eating her way through guadala
Oh, that s so nice. mmm. it s like the idea of having a chunk of parmesan with a red wine. - mm-hmm. sí. and it just brings out the notes. - sí. mm-hmm. - yeah. extra añejo. i smell, like, canela. how many months in the barrel? seven years as a plant, four years in the barrel i mean, that s a lot of time to one product. - sí. - mmm. [exhales deeply] - i love the extra añejo. - gracias. - yeah. and i would like the world to know, tequila s an art form. and it comes from generations of knowledge and respect for the people and the region and the plant.
Of blue agave piñas to make just one liter of tequila. mmm. you can smell it already. some tequila is simply distilled and bottled. that s called tequila blanco. the rest of it is brought here. a lot of people don t know, but the barrel gives the color. once it s been in the barrel between 2 to 12 months, it s known as a reposado. if it remains there longer than a year, it s called añejo. right. do we get to drink it now? - yes. - okay. cause that s what i ve been waiting for. [both laugh] we re starting with salvador s favorite white tequila. - no? - mmm.
I love tequila so much, i went into business with ale and mariana to produce our own brand. but i m always ready to learn more. i m heading to where it all began 27 miles northwest, just outside the city of tequila, where the mineral-rich red volcanic soil provides the perfect growing conditions for the blue agave. 98% of the world s tequila is produced right here in jalisco. legend goes that when 16th-century spanish rulers ran out of their favorite brandy, they turned to the plentiful agave, and tequila was created. hola. - ¿cómo estás? - salvador rosales trejo makes tequila as distinguished as fine whiskey. [soft music] i don t think there s anything more beautiful than a field of blue agave.