my a ancestor s s arrival in the p port of vereracru, along withth millions s of othes througugh the centnturies, changeged history,y, creaeating moderern mexico,, and a gateteway betweeeen t and the rerest of the e wor. thisis is the crcradle of memex. everythihing starteded here. itit s also ththe cradle of mexicican gastrononomy bebecause all l ingredientns landnded in thisis spot. and alall the ingrgredients from m mexico leftft from he- chococolate, vananilla, the tomamato. can yoyou imagine e italian cuisinine without t the tomo or frencnch pastrieses withot chocolatate and vaninilla? imimpossible.. [u[upbeat musisic] the peopople of veraracruz totook this trtreasure troe of ingreredients pasassing in and outut of the poport and creaeated a whole nenew cuisine.e. wow. i i m eva longngoria, born andnd bred in t texas with mexicican-americacan ro, which h makes me a a texica. i m m exploring g mexico to e how the pepeople, theieir la, and their r past have e shad a culina
In this bewitching place, culinary wonders are conjured. Theres a lot of exciting chefs coming out of this region. And oaxaca is now a mecca for food lovers in the know. So good. The Gastronomic Wizards here. Wow. Can summon so many of mexicos most iconic ingredients. Have you ever seen such a rainbow of corn . Its the original string cheese. Im eva longoria, Born And Bred in texas with mexicanamerican roots, which makes me a texican. Im exploring mexico to see how the people, their lands, and their past have shaped a culinary tradition as diverse as its 32 states. Nestled within three vast mountain ranges, oaxaca is so blessed with food riches. Roasted chocolate. Its as if the gods themselves dined here. And for its ancient indigenous communities. [laughter] this land and its produce is sacred. But in these parts, youve got to work hard for your dinner. Oh, my god. I mean, really hard. God, im sweating. Wish me luck. [shouts] [steady music] since prehispanic times, Ancient Trade Route
in this bewitching place, culinary wonders are conjured. there s a lot of exciting chefs coming out of this region. and oaxaca is now a mecca for food lovers in the know. so good. the gastronomic wizards here. wow. can summon so many of mexico s most iconic ingredients. have you ever seen such a rainbow of corn? it s the original string cheese. 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. nestled within three vast mountain ranges, oaxaca is so blessed with food riches. roasted chocolate. it s as if the gods themselves dined here. and for its ancient indigenous communities. [laughter] - this land and its produce is sacred. but in these parts, you ve got to work hard for your dinner. oh, my god. i mean, really hard. god, i m sweating. wish me luck. [shouts] [steady music] since pre-hispanic t
in this bewitching place, culinary wonders are conjured. there s a lot of exciting chefs coming out of this region. and oaxaca is now a mecca for food lovers in the know. so good. the gastronomic wizards here. wow. can summon so many of mexico s most iconic ingredients. have you ever seen such a rainbow of corn? it s the original string cheese. 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. nestled within three vast mountain ranges, oaxaca is so blessed with food riches. roasted chocolate. it s as if the gods themselves dined here. and for its ancient indigenous communities. [laughter] - this land and its produce is sacred. but in these parts, you ve got to work hard for your dinner. oh, my god. i mean, really hard. god, i m sweating. wish me luck. [shouts] [steady music] since pre-hispanic t
peru is a country that s historically driven men mad, mad for gold, for coca, for its magical, ancient history. but now, there s something else drawing outsiders to its hidden mountain valleys. we love this stuff. we obsess about it, gorge on it, and fetishize it. i m talking about chocolate. once a common treat, it s now becoming as nuanced as fine wine, making the pursuit of the raw, good stuff all the more difficult. i m joining that hunt in remotest peru, but not before i ve re-immersed myself in the booming lima food scene. i took a walk through this beautiful world. felt the cool rain on my shoulder. found something good in this beautiful world. i m in peru with this guy, eric ripert. the guy was looking at us. he went into the tree. that s funny. chef of the world-famous restaurant, le bernardin, in new york, to look at where chocolate comes from, particularly our chocolate. so that s why we re in peru. but before we get all indiana jones, we re spending so