all this pasillo is full of chilis. 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 has 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.
people have this barbecue especially on sundays. it s a tradition to have barbacoa. it s so tasty. all this pasillo is full of chilis. 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 has 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
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 chilis. 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 has been cooking up traditional oaxacan dishes in the market for 30 years. whoa, that s awesome.
yes. tender, tasty. mm, man. greens and crunch. cabbage and cilantro. oh, unbelievably good. so tasty. mm. 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 chilis. 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 has 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.
people have this barbecue especially on sundays. it s a tradition to have barbacoa. it s so tasty. all this pasillo is full of chilis. 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 has 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