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. that s commitment. [laughs] jalisco has always been at the forefront of mexico s national culture. the rich tapestry of civilizations that make up mexico informs jalisco s identity and its gastronomic treasures, going all the way back to the aztecs. spiced up by invasion. but sliced and diced by a new generation of food pioneers. wow. whoo. but no culinary tour is ever complete. all: tequila, tequila! - without sampling the local beverage. in moderation, of course. [exhales deeply] ooh, ooh! [laughing] [steady music] jalisco s capital, guadalajara, is mexico s second city. it s vibrant and exciting, with t-shirt weather all year round. the locals proudly call themselves tapatíos, a nickname meaning triple the worth. you can see from the vibe here, guadalajarans
, and their past have shaped a culinary tradition as diverse as its 32 states. that s commitment. [laughs] jalisco has always been at the forefront of mexico s national culture. the rich tapestry of civilizations that make up mexico informs jalisco s identity and its gastronomic treasures, going all the way back to the aztecs. spiced up by invasion. but sliced and diced by a new generation of food pioneers. wow. whoo. but no culinary tour is ever complete. all: tequila, tequila! - without sampling the local beverage. in moderation, of course. [exhales deeply] ooh, ooh! [laughing] [steady music] jalisco s capital, guadalajara, is mexico s second city. it s vibrant and exciting, with t-shirt weather all year round. the locals proudly call themselves tapatíos, a nickname meaning triple the worth. you can see from the vibe here, guadalajarans are proud to be the face of contemporary mexico. - hola. - hola. ¿cómo estás? wendy perez has been eating her way through guadala
fabián has created a welcoming hub where everybody can enjoy great food at a low cost. and there s a trick to feeding the masses on a shoestring. oh, my god, what is that? combining new flavors with old staples, like jalisco s famous french bread. it s gonna all fall apart. mmm, mmm. like, it overpowers everything. - muy fuerte. this doesn t overpower anything. just like his upscale palreal, the main attraction here is pork with mole. only, here, he s turned it into a bargain market snack. fabián serves the pork on a gordita, an extra-thick tortilla that bulks it out and doesn t break the bank.
cause you wanted it accessible to the people. in a country where the average daily wage is around 13 u.s. dollars, fabián has created a welcoming hub where everybody can enjoy great food at a low cost. and there s a trick to feeding the masses on a shoestring. oh, my god, what is that? combining new flavors with old staples, like jalisco s famous french bread. it s gonna all fall apart. mmm, mmm. like, it overpowers everything. - muy fuerte. this doesn t overpower anything. just like his upscale palreal, the main attraction here is pork with mole. only, here, he s turned it into a bargain market snack.