anthony: oh, unbelievably good. just so tasty. alejandro: and they re gonna give us some consommé. anthony: man, deep. that s good. i m gonna finish this. cause this is just too damn good. alejandro: people have this barbecue, especially on sundays. it s a tradition to have barbacoa. anthony: it s so tasty. alejandro: all this, uh, pasillo, it s full of chiles, no? people think that mexican food has to be necessarily spicy because of the chilies we use, and we go for flavors, not for the spiciness. anthony: what most people miss is how really deep and really sophisticated the sauces here can be. like lyon is to france, oaxaca is to mexico in my experience, you know? alejandro: you re right. also it s my experience. anthony: yeah. i m not kissing your ass here. i was just in lyon.
just so tasty. alejandro: and they re gonna give us some consommé. anthony: man, deep. that s good. i m gonna finish this. cause this is just too damn good. alejandro: people have this barbecue, especially on sundays. it s a tradition to have barbacoa. anthony: it s so tasty. alejandro: all this, ah, pasillo, it s full of chiles, no? people think that mexican food has to be necessarily spicy because of the chilies we use, and we go for flavors, not for the spiciness. anthony: what most people miss is how really deep and really sophisticated the sauces here can be. like lyon is to france, oaxaca is to mexico in my experience, you know? alejandro: you re right. also it s my experience. anthony: yeah. i m not kissing your ass here. i was just in lyon. alejandro: please don t do that. anthony: this is vicki s place. she s been cooking up traditional oaxacan dishes in
alejandro: and they re gonna give us some consommé. anthony: man, deep. that s good. i m gonna finish this. cause this is just too damn good. alejandro: people have this barbecue, especially on sundays. it s a tradition to have barbacoa. anthony: it s so tasty. alejandro: all this, ah, pasillo, it s full of chiles, no? people think that mexican food has to be necessarily spicy because of the chilies we use, and we go for flavors, not for the spiciness. anthony: what most people miss is how really deep and really sophisticated the sauces here can be. like lyon is to france, oaxaca is to mexico in my experience,
pasillo, it s full of chiles, no? people think that mexican food has to be necessarily spicy because of the chilies we use, and we go for flavors, not for the spiciness. anthony: what most people miss is how really deep and really sophisticated the sauces here can be. like lyon is to france, oaxaca is to mexico in my experience, you know? alejandro: you re right. also it s my experience. anthony: yeah. i m not kissing your ass here. i was just in lyon. alejandro: please don t do that. anthony: this is vicki s place. she s been cooking up traditional oaxacan dishes in the market for 30 years. anthony: whoa, that s awesome what he s doing. he s cooking the egg right on the comal. oh man. so the guy working the comal. first of all, a lot of comal you see now are metal. that s old school, super old school. that s the way they did it in zapotec times, man. alejandro: yes, correct.
anthony: like, 500,000 varieties of corn, something like that. i mean, this is really where the good shit grows. alejandro: ya estamos aqui. this is tons of barbacoa and this lady here is always making, like, the best. anthony: oh, tender. alejandro: yes. tender, tasty. nthony: oh, man. greens and crunch. alejandro: cabbage. and cilantro. [ woman speaking in spanish ] alejandro: buen provecho. anthony: oh, unbelievably good. just so tasty. alejandro: and they re gonna give us some consommé. anthony: man, deep. that s good. i m gonna finish this. cause this is just too damn good. alejandro: people have this barbecue, especially on sundays. it s a tradition to have barbacoa. anthony: it s so tasty. alejandro: all this, ah, pasillo, it s full of chiles,