this is where the good grows. this is barbacoa. and this lady here is always making the best. tender. yes. tender, tasty. mm, man. greens and crunch. cabbage and cilantro. oh, unbelievably good. so tasty. they ll give us some consomme. mm. man. deep. it s good. i ll finish this. this is just too damn good. people have this barbecue especially on sundays. it s a tradition to have barbacoa. it s so tasty. all this pasillo is full of chilies. people think that mexican food has to be necessarily spicy because of the chilies we use. and we go for flavors, not for
mm. man. deep. it s good. i ll finish this. this is just too damn good. people have this barbecue especially on sundays. it s a tradition to have barbacoa. it s so tasty. all this pasillo is full of chilies. 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. 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 re right. also in my experience. not kissing your ass here. i was just in lyon. this is vicky s place. she s been cooking up traditional oaxacan dishes in the market for 30 years.
they ll give us some consomme. mm. man. deep. it s good. i ll finish this. this is just too damn good. people have this barbecue especially on sundays. it s a tradition to have barbacoa. it s so tasty. all this pasillo is full of chilies. 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. 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 re right. also in my experience. not kissing your ass here. i was just in lyon. this is vicky s place. she s been cooking up
especially on sundays. it s a tradition to have barbacoa. it s so tasty. all this pasillo is full of chilies. 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. 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 re right. also in my experience. not kissing your ass here. i was just in lyon. this is vicky s place. she s been cooking up traditional oaxacan dishes in the market for 30 years. whoa, that s awesome. cooking an egg right on oh, man. so the guy working the camal. first of all, a lot of the camal you see now are metal. that s old school super old school. the way they did back in zapotec times. yes. correct. on the clay camal. yes. i m looking over there, he s doing our tortillas. yes. and he s doing one of my favorite things. the zucchini flowers with the string