- hey, hey, hey! - it s one of the most rugged and remote destinations in the united states. everything out here will bite, poke, or freak you out. everything. [cow moos] - people live in cubicles and they re the king of their domain. out here, i mean, you ain t king of shit. [mooing echoing] - i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha-la-la-la-la, sha-la-la-la-la-la sha-la-la-la-la, sha-la-la-la-la-la la [radio static] [country music] [radio static] [latin music] [radio static] - stick around and tell your friends from the border to the basin out here in west texas. great to be here tonight. [soft guitar music] - the dream of the american west was come out here, get your own little piece of paradise, you work hard, raise cattle. you make enough money to look after the family. - sure, i d love to cook you one. [indistinct chatt
- wowow, these m mountains.. look a at that! i fefeel so smalall. thesese mountainins. i feel so smalall. we a are arrivining in monterer literalllly the landnd of mountainins. thatat is what i it memeans, ki mountains.s. i a am in the statete i in northeast t mexico. you sesee the mountatains and d rockcks, this teterrain isis no on the peoplple. itit is veryry, vevery toughgh because e of that, they y hahav very i innovative e with their cucuisine. > i am m eveva longoria, , b breded in texaxas wiwith mexici- amererican rateses, which makes a text again. . i am expiring g mexico to see e the e people, ththeir lalands a their past have e shapaped a a culilinary tradidition as diver as its 32 states. . monteterey is so o huge. it is wowonderful. the fooood hehere is the foo grgrew up withth. it t is like e everery child mememory is wrwrapped upup in a tortillala for me. > the chehefs h here are inv and resoururceful. trtransformingng simple iningre into mououthwat
grill. [ speaking nonenglish ] this is every guy i dated in high school. i m in down town monterey to meet the founder of the mexican society of grill masters. he s invited me to experience the ultimate nuevo leon barbecue. i ve never been to a carne asada in monterey. carne asada literally means grilled meat, but it s come to embody a much loved social ritual. this is where everything happens. today alejandro s whole family has come together. oh, i love that sound. that s my favorite sound in the world. we call it carne asada but we don t have to grill meat every time. it s about the gathering and being together. the fire unites us. this is what happens when you get united by fire. [ speaking nonenglish ] cooking over fire goes all the way back to the nomads, the first people to live in this harsh terrain, constantly moving camp in the hunt for food. but it was the spanish in the 1500s who introduced hardy breeds of cattle that thrived in nuevo leon, and for them bee
you see the mountains and the rocks. this terrain is not easy on the people. it s very, very tough living, and because of that, they ve had to be very innovative with their cuisine. i m eva longoria, 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. - the food of nuevo león is the food i grew up with. it s like every childhood memory is wrapped up in a flour tortilla for me. the chefs here are inventive and resourceful. - [speaking spanish] - transforming simple ingredients into mouthwatering classics. you guys need a tamale! and age-old recipes into culinary works of art. - one bite? look, go ahead and say adiós to vegetables for a while. [speaking spanish] this is the land of meat. this is definitely a mexican kitchen tool right here. mountains of meat. - but i m not complaining. i love meat. this is amazing! [up
i feel so small. so we are arriving in monterrey. it s literally the land of mountains. that s what it means, king of mountains. i m in the state of nuevo león in northeast mexico. you see the mountains and the rocks. this terrain is not easy on the people. it s very, very tough living, and because of that, they ve had to be very innovative with their cuisine. i m eva longoria, 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. - the food of nuevo león is the food i grew up with. it s like every childhood memory is wrapped up in a flour tortilla for me. the chefs here are inventive and resourceful. - [speaking spanish] - transforming simple ingredients into mouthwatering classics. you guys need a tamale! and age-old recipes into culinary works of art. - one bite? look, go ahead and say adiós to vegetables for a w