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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 amazin ....
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 f ....
- wow, these mountains. look at that! 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, g ....
- but look at the marbleization. - you got marble. that s why you love it, because it has a lot of flavor. we re gonna grill it, really high heat. - high heat? - 650 to 700 fahrenheit. - oh, wow. how do we season these now? - we use salt. - oh, that s amazing. like, how long do you leave it? isn t there a rule? - for a cut this thick, 15 to 20 minutes. that s enough. - that s how you clean it? it looks like you re making it dirtier. - you can do it with a brush. - oh, yeah. or? - or you can do it with an onion because it starts smelling, and that is the way you tell your neighbors that you re grilling and they re not invited, so - it makes them jealous. [sizzling] and it s hot. - if you re doing this cut of meat. but you need that heat to make the crust. - yeah. - to make the brown color. ....
That s why you love it, because it has a lot of flavor. we re gonna grill it, really high heat. - high heat? - 650 to 700 fahrenheit. - oh, wow. how do we season these now? - we use salt. - oh, that s amazing. like, how long do you leave it? isn t there a rule? - for a cut this thick, 15 to 20 minutes. that s enough. - that s how you clean it? it looks like you re making it dirtier. - you can do it with a brush. - oh, yeah. or? - or you can do it with an onion because it starts smelling, and that is the way you tell your neighbors that you re grilling and they re not invited, so - it makes them jealous. [sizzling] and it s hot. - if you re doing this cut of meat. but you need that heat to make the crust. - yeah. - to make the brown color. - but there s more to carne asada ....