nothing goes to waste. frank: all right, now with the head. anthony: all those pig parts sent down the line to harold, who s been using them for a veritable rainbow of new mexican specialties. none of our 300-pound friend will go to waste. he s getting shredded for tacos, added to the beans, cooked up with pisole. it s going into the chili, red or green. oh yeah, that s going to be beautiful. the tenderloin i set aside for a little time on the grill. everyone here has put in a lot of work and they re hungry. time to eat. i didn t know this show was about this, but i ve been thinking about it a lot, this sort of cowboys, mexicans, indian, romantic ideal. uh, a lot of easterners came out here and fell in love with this romantic notion of the west and wanted to come out here and sorta kinda create their own
nothing goes to waste. frank: all right, now with the head. anthony: all those pig parts sent down the line to harold, who s been using them for a veritable rainbow of new mexican specialties. none of our 300-pound friend will go to waste. he s getting shredded for tacos, added to the beans, cooked up with pisole. it s going into the chili, red or green. oh yeah, that s going to be beautiful. the tenderloin i set aside for a little time on the grill. everyone here has put in a lot of work and they re hungry. time to eat. i didn t know this show was about this, but i ve been thinking about it a lot, this sort of cowboys, mexicans, indian, romantic ideal. uh, a lot of easterners came out here and fell in love with this
anthony: really? man: ever. no, am i new to that? anthony: but the pig, the pig. what about that body in the desert? some say the tradition of the matanza dates back to moorish times, when the eating of pig had to be clandestine. but a bit of history we can verify, this pig s been cooked slow over hot coals for the last 17 hours. frank: i, uh, i had a peek of its ass. it looks delicious. [ laughter ] anthony: frank, here, he knows. he runs ponchos barbeque in albuquerque. frank: they start sticking to the part of this. anthony: time to get slicey. i step in and help frank break my piggy friend down into his constituent parts. beautiful. first, off go the legs, which you d call your fresh ham. then, your four quarter your shoulders and whatnot. frank: ah. anthony: the loin and rib section, your pork belly. nothing goes to waste. frank: all right, now with the head. anthony: all those pig parts sent down the line to harold,