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in this bebewitching p plac, culinaryry wonders a are conj. ththere s a lolot ofof exciting g chefs comiming out of f this regi. and oaxaxaca is now w a meca for fofood lovers s in the k. soso good. the gaststronomic wiwizards here.. wow.w. can summmmon so manyny of mexs mostst iconic iningredient. have you e ever seen such a raiainbow of cocorn? itit s the oririginal string cheheese. i m m eva longororia, born and b bred in texexas with mexexican-amerirican ro, whicich makes meme a texica. i m exexploring memexico to e hohow the peopople, their r , and their r past have e shad a culinanary traditition as diviverse as itits 32 sta. nestled d within three vavast mountaiain range, oaxaca i is so blessssed wiwith food ririches. roasteted chocolatate. it s as ifif the gods s themss dinened here. and fofor its ancicient indigenousus communitities. [laughghter] - this l land and its prproduce is s sacr. but t in these p parts, you ut to work k hard for y your din. oh, mymy go ....
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 mea ....
- oh, it s cold. it s cold. so this is called a cenote. it s a natural sinkhole. it s very unique to the yucatán peninsula. they were very sacred to the mayans. they believed that this was a passage to the underworld. the maya define the culture of yucatán. as one of the great civilizations in central america, their influence is everywhere. this is huge! their dna runs through every local dish. - [speaking spanish] - and their ancient ways are still a source of inspiration. - let s let it burn a little bit more, and. - more? - we grind. - 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. i don t think i ve ever seen an avocado this big. - here in yucatán, there are so many great ingredients. - with searingly hot weather all year round, time moves at a slower pace in yucatán. - [speakin ....
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 ....