- oh, it s cold. it s cold. so this is called a cenote. it s a natural sinkhole. it s very unique to the yucatán peninsula. they were very sacred to the mayans. they believed that this was a passage to the underworld. the maya define the culture of yucatán. as one of the great civilizations in central america, their influence is everywhere. this is huge! their dna runs through every local dish. - [speaking spanish] - and their ancient ways are still a source of inspiration. - let s let it burn a little bit more, and. - more? - we grind. - i m eva longoria, 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. i don t think i ve ever seen an avocado this big. - here in yucatán, there are so many great ingredients. - with searingly hot weather all year round, time moves at a slower pace in yucatán. - [speaking maya
woman: [ speaking japanese ] [ speaking non-english ] i took a walk in this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha, la, la, la-la-la sha, la, la, la-la sha, la, la, la, la-la-la this is the restaurant masa in new york city tucked away fourth floor of the time warner center on columbus circle. it america s most expensive restaurant. dinner here costs around $600 per person, before sake or extra pieces of the most outrageously high-quality tuna on the planet. the raw ingredients are unparalleled often flown in from japan or grown specially to this man s specifications. this is masa takayama. to call him america s top sushi chef is an injustice as he is much more than that. what is it about him that set him apart took him from a bleak farming community in rural japan to become first the toast of los angeles, and later the king of new york? it is a fascinating st
every time i see this view, my heart skips a beat. we re here! tenochtitlan, mexico city. so many emotions, because there s so much history in this exact spot. it all started here in tenochtitlan, capital of the mighty aztec empire, until the spanish invaded 500 years ago and changed its name to mexico city. the amount of churches you can see from up here there s 1, 2, 3, 4, 5, 6, 7. seven in one block. that s called the spanish conquest. [sizzling] over time, new spices and ingredients started to appear, carried across continents by traders and travelers from faraway lands. i don t know the secret to happiness. all i know is, every time i eat mexican food, i m happy. - yeah. - [laughs] i m eva longoria, 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. mexico city is going through a major makeover, shedding it
it all started here in tenochtitlan, capital of the mighty aztec empire, until the spanish invaded 500 years ago and changed its name to mexico city. the amount of churches you can see from up here there s 1, 2, 3, 4, 5, 6, 7. seven in one block. that s called the spanish conquest. [sizzling] over time, new spices and ingredients started to appear, carried across continents by traders and travelers from faraway lands. i don t know the secret to happiness. all i know is, every time i eat mexican food, i m happy. - yeah. - [laughs] i m eva longoria, 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. mexico city is going through a major makeover, shedding its old reputation to emerge as one of the world s greatest food destinations. - i love that mexican food is now that. it s not only, like, taco tuesday. - native
in this exact spot. it all started here in tenochtitlan, capital of the mighty aztec empire, until the spanish invaded 500 years ago and changed its name to mexico city. the amount of churches you can see from up here there s 1, 2, 3, 4, 5, 6, 7. seven in one block. that s called the spanish conquest. [sizzling] over time, new spices and ingredients started to appear, carried across continents by traders and travelers from faraway lands. i don t know the secret to happiness. all i know is, every time i eat mexican food, i m happy. - yeah. - [laughs] i m eva longoria, 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. mexico city is going through a major makeover, shedding its old reputation to emerge as one of the world s greatest food destinations. - i love that mexican food is now that. it s not only, like, ta