seguesa. a mole and chicken dish. this mole sauce, like a lot of the real old-school moles made by masters like abigail, uses 35 different types of chili 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? alejandro: we were conquered. we were also culture that was conquered first by the aztecs, and then we were conquered by the spaniards. so we were always told that everything that was good and excellent has to be imported and what we have here, it was just not good. anthony: right. another zapotecan classic, chile agua. a simpler dish of cow and pork brains, cooked with chiles, tomatoes, and yerba santa. alejandro: as a cook, the main thing i learned was to develop a little bit my cuisine
different kinds 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? alejandro: we were conquered. we were also culture that was conquered first by the aztecs, and then we conquered by the spaniards. so, we were always told that everything that was good and excellent has to be imported, and what we have here, it was just not good. anthony: right. another zapotecan classic, chile agua. a simpler dish of cow and pork brains, cooked with chiles, tomatoes, and yerba santa. alejandro: as a cook, the main thing i learned was to develop a little bit my cuisine
that mexicans were not looking back at their own food culture, they were looking elsewhere? what was going on? alejandro: we were conquered. we were also culture that was conquered first by the aztecs, and then we conquered by the spaniards. so, we were always told that everything that was good and excellent has to be imported, and what we have here, it was just not good. anthony: right. another zapotecan classic, chile agua. a simpler dish of cow and pork brains, cooked with chiles, tomatoes, and yerba santa. alejandro: as a cook, the main thing i learned was to develop a little bit my cuisine here. there was this space where nobody tried to innovate, still using the same techniques, the same ingredients, the same flavors, herbs, etc. but, you know, develop it a little bit.
we were also culture that was conquered first by the aztecs, and then we conquered by the spaniards. so, we were always told that everything that was good and excellent has to be imported, and what we have here, it was just not good. anthony: right. another zapotecan classic, chile agua. a simpler dish of cow and pork brains, cooked with chiles, tomatoes, and yerba santa. alejandro: as a cook, the main thing i learned was to develop a little bit my cuisine here. there was this space where nobody tried to innovate, still using the same techniques, the same ingredients, the same flavors, herbs, etc. but, you know, develop it a little bit. alejandro: muchas gracias. gracias. anthony: i mean, that s as old school as it gets. this is super ancient.
conquered first by the aztecs, and then we conquered by the spaniards. so, we were always told that everything that was good and excellent has to be imported, and what we have here, it was just not good. anthony: right. another zapotecan classic, chile agua. a simpler dish of cow and pork brains, cooked with chiles, tomatoes, and yerba santa. alejandro: as a cook, the alejandro: as a cook, the main thing i learned was to develop a little bit my cuisine here. there was this space where nobody tried to innovate, still using the same techniques, the same ingredients, the same flavors, herbs, etc. but, you know, develop it a little bit. alejandro: muchas gracias. gracias. anthony: i mean, that s as old school as it gets. this is super ancient. alejandro: a finer dish than this one, you cannot have. this is something that you do not find anywhere else in