this view, my heart skips a this view, my heart skips a beat. 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
- all over the world. - because first, we had the indigenous cultures, all throughout the americas, and then the europeans come. you have all these extra ingredients from europe and asia. - red and green. - red and green. but now what we re gonna do is we re gonna use the green sauce and put it on one side. - yeah. wow, you really coat it. i mean, you drown it. - you do the red, my darling. please. - oh, god. i don t want to mess it up. - no, you won t. - well, i never thought i d be painting the colors of the mexican flag on a fish. but there s a first time for everything. - it s gonna go straight into the fire. - oh, my gosh. - close this. - oh, wow! - and it cooks on the skin side to begin with. - uh-huh. - it stays nice and moist. time to flip this. ah. - ooh! that s so beautiful! - okay. - oh, you put the thing like that. that s so smart. - oh, yes.
- red and green. - red and green. but now what we re gonna do is we re gonna use the green sauce and put it on one side. - yeah. wow, you really coat it. i mean, you drown it. - you do the red, my darling. please. - oh, god. i don t want to mess it up. - no, you won t. - well, i never thought i d be painting the colors of the mexican flag on a fish. but there s a first time for everything. - it s gonna go straight into the fire. - oh, my gosh. - close this. - oh, wow! - and it cooks on the skin side to begin with. - uh-huh. - it stays nice and moist. time to flip this. ah. - ooh! that s so beautiful! - okay. - oh, you put the thing like that. that s so smart. - oh, yes. and then you turn it over. - oh. ooh! my goodness. - okay.
you have all these extra ingredients from europe and asia. - red and green. - red and green. but now what we re gonna do is we re gonna use the green sauce and put it on one side. - yeah. wow, you really coat it. i mean, you drown it. - you do the red, my darling. please. - oh, god. i don t want to mess it up. - no, you won t. - well, i never thought i d be painting the colors of the mexican flag on a fish. but there s a first time for everything. - it s gonna go straight into the fire. - oh, my gosh. - close this. - oh, wow! - and it cooks on the skin side to begin with. - uh-huh. - it stays nice and moist. time to flip this. ah. - ooh! that s so beautiful! - okay. - oh, you put the thing like that. that s so smart. - oh, yes. and then you turn it over. - oh. ooh!