in north carolina, where rory mcilroy narrowly made the cut, finishing on one under after this par on the 18th.. england s tyrell hatton hasjust teed off, he s in a three way tie for the lead. and after nearly a year away from the ring joshua buatsi insists his extended absence will not stop him doing hisjob, and making it 17 straight wins, when he takes on pawel stepien in birmingham tonight. staying with boxing. it s an unthinkable and perhaps impossible task for britain sjohn ryder a few hours from now. as he challenges saul canelo alvarez, in guadalajara to become undisputed supermiddleweight champion. ryder is a massive underdog against the four weight champion canelo who ll have more than 50,000 fervent fans behind him in mexico for the first time in 11 years. it s strange and,
with flexible multi-cloud services that enable digital innovation and enterprise control, vmware helps you innovate and grow. [steady music] - hola. - hola, eva. welcome to lienzo charros de jalisco. - if jalisco is mexico, nowhere is this more evident than at guadalajara s lienzo charro, the cathedral of charrería mexico s national sport. jesús mora is the head honcho here. you look so handsome. - ay, ay, ay. - look at this! wow! - yes. - ¿traje de charro? - yes. - okay. but being tapatíos, these guys don t see themselves as ordinary cowboys. - in mexico, we have vaqueros. vaqueros is the same as cowboys. charro is, for me, a little bigger, a little higher - an art form. - yes.
guadalajara is known as the pearl of the west. but there are no pearls without grit. the first stop is an unassuming area not far from the center mexicaltzingo. this is the city s most popular street food. it may look like a simple sandwich, but this drowned sub is so much more. i ve been waiting - buenas tardes. - i m so excited. and yet it s the main protein of the region. delicious pork pre-cooked for hours in bay leaves and garlic that s the main filling. but what steals the show here is a bread with an intriguing past. the bread here is very influenced
colonia americana this is, like, where all the people of guadalajara come and they hang out. there s a kitchen here where you can taste all the distinctive influences that make mexico unique in just one dish. so here we are. oh, my god, i love it already. hola. fabián delgado padilla is one of the city s hottest chefs, and his restaurant, palreal, is one of the top rated in guadalajara. like every tapatío, fabián looks beyond tradition, putting his own stamp on classic mexican recipes. so where better to savor the king of national dishes than in his restaurant? oh, pork belly. oh, my god, i m already excited. okay, between you and me, i ve never come across a mole i ve loved. hola.
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