- imagine if they woulindfo you, and then drop you off here. - guess where you are. - guess where you are. it would be impossible for you to say, i m in mexico city. - this would be impossible to guess mexico city. - right? yeah. - this feels like another world. but can you believe we re still in mexico city? this is the dreamy district of xochimilco, a mystical network of waterways built by the aztecs. - so this used to be a lake. the aztecs built it, chinampas, which is little islands, to grow food. - i can t think of a better guide to these island farms than eduardo garcía, or lalo, one of mexico s superstar chefs.
- guess where you are. - guess where you are. it would be impossible for you to say, i m in mexico city. - this would be impossible to guess mexico city. - right? yeah. - this feels like another world. but can you believe we re still in mexico city? this is the dreamy district of xochimilco, a mystical network of waterways built by the aztecs. - so this used to be a lake. the aztecs built it, chinampas, which is little islands, to grow food. - i can t think of a better guide to these island farms than eduardo garcía, or lalo, one of mexico s superstar chefs. [upbeat music] lalo s gourmet restaurant, máximo bistrot,
maskell. mm. so good. visa and chicken dish sauce like a lot of the real old school moles made by masters like abigail jesus 35 different types of chile peppers and takes more than two weeks to make. do you think that until recently until guys like you that mexicans were not looking back at their own food culture. they were looking elsewhere. what was going on conquer it. we were also culture that was conquered first by the aztecs, and then we will conquer about the spaniards. so we were always told that everything that was good and excellent has to be important. we have here? it was just not good, right? another zapotec and classic chili agua, simpler dish of cowl and pork brains cooked with chilies,