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
Through the Olive Branches . Theyre hard to avoid in puglia, a region thats home to 60 million olive trees. Thats one olive tree for every italian in italy. This region is italy at its most elemental simple fresh cuisine thats grown and produced here. Fragrant olive oil, beautiful vegetables, cheeses renowned the world over. Hello. Hello. One focaccia. And durum wheat for pasta and bread. Grazie. Look at that. Im stanley tucci. Im fascinated by my italian heritage, so im traveling across italy to discover how the food in each of this countrys 20 regions is as unique as the people and their past. You really want it to be like that . Need to be like this. Despite being such a fertile region, puglia is also one of italys poorest. It was nicknamed the shame of italy. Located in the south, a place the italians call il mezzogiorno, or high noon, because of the intensity of the midday sun, poverty and hardship are very much a recent memory in this part of the world. Get out of here. But today
hello, i m in puglia, which is the heel of can you see me through the olive branches? they re hard to avoid in puglia, a region that s home to 60 million olive trees. that s one olive tree for every italian in italy. this region is italy at its most elemental simple fresh cuisine that s grown and produced here. fragrant olive oil, beautiful vegetables, cheeses renowned the world over. hello. hello. one focaccia. and durum wheat for pasta and bread. look at that. i m stanley tucci. i m fascinated by my italian heritage, so i m traveling across italy to discover how the food in each of this country s 20 regions is as unique as the people and their past. you really want it to be like that? need to be like this. despite being such a fertile region, puglia is also one of italy s poorest. it was nicknamed the shame of italy. located in the south, a place the italians call il mezzogiorno, or high noon, because of the intensity of the midday sun, poverty a
through the olive branches? they re hard to avoid in puglia, a region that s home to 60 million olive trees. that s one olive tree for every italian in italy. this region is italy at its most elemental simple fresh cuisine that s grown and produced here. fragrant olive oil, beautiful vegetables, cheeses renowned the world over. hello. hello. one focaccia. and durum wheat for pasta and bread. grazie. look at that. i m stanley tucci. i m fascinated by my italian heritage, so i m traveling across italy to discover how the food in each of this country s 20 regions is as unique as the people and their past. you really want it to be like that? need to be like this. despite being such a fertile region, puglia is also one of italy s poorest. it was nicknamed the shame of italy. located in the south, a place the italians call il mezzogiorno, or high noon, because of the intensity of the midday sun, poverty and hardship are very much a recent memory in this part o