is a combination of foods and ingredients from everywhere. - 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!
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. and then you turn it over.
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. so this is our pescado a la talla, red and green. and i feel it s very much like me, right? it s like my mexican side, my italian side. - oh, nice! this is gabi s identity in a dish. - [laughs] pescado a la talla. [upbeat music] - i m not surprised contramar is always packed. with dishes like fresh tuna tostadas,
have lost their vision entirely . and now at least three people are dead details on that straight ahead, plus this quick programming note in the new cnn original series searching for mexico actress and activist eva longoria is taking us on a journey across the country to see how its people culture landscape in history has shaped it s very diverse cuisine. what we re gonna do is we re going to use the green sauce and put on one side. wow. you really coat it. i mean, you drown it. you do the red. my darling, please don t want to mess it up. you won t 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! cooks on the skin side to begin with, uh, nice and moist time to flip
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