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Shadowing practice: Science Nature and Exploration

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  1. OK, Omar?0:05
  2. Yeah.0:06
  3. Man, it's soft.0:07
  4. It's crumbling like mad.0:08
  5. What's your foot, man?0:10
  6. Just think about how great that foot is going to be.0:11
  7. Surely it's an easier way down.0:13
  8. Just be careful over there, because there's a beehive right on your left -hand side.0:15
  9. No.0:20
  10. Who stuck a beehive at the side of this?0:21
  11. Look at them.0:24
  12. Don't bother them, please.0:25
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  1. Don't bother them.0:26
  2. Be careful.0:28
  3. I'm in the state of Oaxaca, southern Mexico, the spiritual home of that delicious moale.0:39
  4. Located nearly 300 miles southeast of Mexico City, Oaxaca is a bastion of indigenous culture and incredible produce.0:48
  5. It's a food destination that's finally getting the tension it deserves.0:57
  6. I'm on my way to meet the extraordinary Gabriela Camara, one of Mexico's most influential chefs.1:04
  7. Now she's promised to show me a side of Oaxaca cuisine that very few people ever get to experience.1:10
  8. Gordon!1:24
  9. Gabriela!1:26
  10. Wow.1:26
  11. This is beautiful.1:28
  12. Welcome.1:29
  13. Gabriela Camara is one of Mexico's most respected chefs.1:31
  14. When she was 22, her passion for farmed to -table cuisine led her to open Mexico City favorite, Contra Mar.1:34
  15. Two decades later, she continues to put her own twist to time -honored traditions, making her the star of modern Mexican cuisine.1:42
  16. Good to see you, Madani.1:50
  17. How good to see you.1:51
  18. My first time in Oaxaca.1:52
  19. Oaxaca is a very complex part of Mexico.1:53
  20. In Mexico, everybody's very proud of Oaxaca.1:58
  21. Are you from here?1:59
  22. I'm not from Oaxaca.2:00
  23. I grew up closer to Mexico City.2:01
  24. Right.2:03
  25. But Oaxaca is the place for food.2:03
  26. Everyone's talking about the moale, which, you know, I've never had a chance to master, but are they that good here?2:06
  27. I mean, oaxaca is moale, moale is oaxaca.2:12
  28. Moale is a rich, multi -layered sauce made from chili peppers, fruits, and multiple nuts and spices.2:15
  29. It's very complex.2:21
  30. It's very difficult to learn.2:23
  31. I am very intrigued if you're going to master moale in a week.2:25
  32. We'll see.2:29
  33. While moale's very from kitchen to kitchen, many begin with chocolate.2:30
  34. So, Gabriela introduces me to Reina Mendoza, the queen of cacao, to teach me how to make it from scratch.2:34
  35. Hola.2:43
  36. Reina.2:44
  37. Hola, bienvenido.2:44
  38. Gordon Ramsay.2:46
  39. Mucho gusto.2:47
  40. Pleasure meeting you.2:48
  41. This is Contra Comal.2:49
  42. And we, in general, they use comales to make everything, to make tortillas, roast different, you know, the chiles, the cacao.2:50
  43. More here.2:58
  44. Cuanto más, todo?2:59
  45. Todo.3:00
  46. Quieres que ponemos todo?3:00
  47. Vamos a poner.3:01
  48. This is a tradition.3:02
  49. Yes.3:03
  50. But it feels like a ritual.3:03
  51. It's so much of a ritual.3:05
  52. Cacao is really the beginning of the festive moale preparation.3:06
  53. Right.3:11
  54. It's very important.3:11
  55. That smells delicious.3:13
  56. So good.3:14
  57. One of the really wonderful things about moale is you use a lot of ingredients.3:15
  58. This corn, you use chiles.3:19
  59. Chiles are the other really fundamental thing for moales.3:21
  60. Garlic, of course.3:25
  61. Garlic, onion, tomatoes, different herbs.3:26
  62. So chocolate is essential in the moale.3:28
  63. They have moales without chocolate.3:29
  64. But this is more festive.3:31
  65. It's more fancy.3:33
  66. Listo.3:34
  67. Listo.3:35
  68. With the skins of the cacao beans removed, it's time to grind them, using a 50 -year -old tool that's been passed down through Reina's family.3:35
  69. She's mixing the cacao, the cinnamon, and then she starts.3:44
  70. All the ingredients should be in the center so they don't spread out.3:53
  71. That's part of the technique.3:56
  72. We can leave it to her or you don't trust her, right Reina?3:57
  73. She doesn't really trust you.4:01
  74. This is her metate.4:02
  75. I'm here to work.4:04
  76. Oh my lord.4:05
  77. I want to see this.4:05
  78. I can't wait to see this.4:06
  79. Matt, how does she...4:08
  80. To work with the metate, you have to work with the head.4:08
  81. Trying to get a word in here is a nightmare.4:11
  82. It's hard to get a word in any way, so that's not normal for me.4:12
  83. But I sit, I listen, I learn, I'm going up to speed.4:15
  84. Good job.4:20
  85. Everyone thinks that Mexican cuisine is a simple, sort of rustic cuisine.4:22
  86. This is...4:27
  87. Well, this is why it's important for you to be in Oaxaca.4:28
  88. Yeah.4:31
  89. Because Oaxaca is so complex culturally.4:31
  90. Yeah.4:35
  91. And then the food is as complex as the culture is.4:35
  92. Yeah.4:38
  93. She says you need to relax because when we cook, we are transmitting our mood into the food.4:41
  94. So slow down.4:52
  95. Slow down and enjoy it, she's saying.4:54
  96. That's the first time in my career I've been told to slow down.4:56
  97. And that's the opposite to how I work.4:59
  98. So I think I'm in for a tough week.5:01
  99. That smells beautiful.5:05
  100. Can we taste this now, please?5:07
  101. Can we taste it now?5:08
  102. We can taste it now.5:09
  103. So traditionally in Oaxaca, chocolate is...5:10
  104. No!5:13
  105. It's to drink.5:15
  106. But chocolate is prepared with water.5:16
  107. Wow.5:18
  108. That's just the start of the process that I need to go through to get a molle.5:19
  109. Thank you.5:25
  110. It smells festive with a cinnamon.5:26
  111. It tastes so rich.5:30
  112. And it tastes like there's milk or cream in there, but it's nice just water.5:32
  113. That's down to the chocolate, right?5:34
  114. Really good.5:38
  115. Thank you.5:39
  116. You're welcome.5:39
  117. Delicious.5:40
  118. Delicious.5:41
  119. Chocolate is one of the very important ingredients and now you're going to go off on adventures to learn about other ingredients.5:42
  120. In a week, you're going to come back and we're going to cook.5:48
  121. And you're going to prove to me that you can cook Oaxacan meal.5:52
  122. First stop, where are we going?5:56
  123. Into the hills.5:57
  124. Into the hills?5:58
  125. It's going to be an adventure.5:59
  126. Maybe you'll suffer a little bit.6:01
  127. But you seem to enjoy suffering a little bit.6:02
  128. You ready?6:06
  129. I am.6:07
  130. I've got only one week to learn about one of the world's most complex cuisines before I go head to head with Gabriella.6:12
  131. Fortunately, she's arranged for some of her friends to help.6:19
  132. Local guide, Carlos Guzman, is taking me to meet them.6:23
  133. Now, Carlos, I'm here to meet a man called Omar to hopefully find some delicious ingredients.6:29
  134. Yeah, just keep it straight.6:37
  135. I can't go anywhere else, can I?6:38
  136. Oh, f***, sorry.6:39
  137. You are kidding me.6:42
  138. Come on, stop it.6:44
  139. No.6:46
  140. Be careful.6:47
  141. Be careful.6:47
  142. You don't get that close, OK?6:47
  143. Omar, Pepe!6:51
  144. What's up, Gordon?6:52
  145. Are you coming down?6:53
  146. Where's the buffet?6:54
  147. This way.6:55
  148. Come on down.6:57
  149. Surely there's a road down.6:58
  150. Fifteen miles that way.7:00
  151. Seriously?7:01
  152. Yeah.7:02
  153. Come on, come on.7:03
  154. Are you crazy?7:04
  155. No, you have to rappel down, man.7:05
  156. Oh, f***.7:07
  157. Let's go, Captain.7:09
  158. I came here determined to unlock the secret of Molle.7:11
  159. If I'd known the first step was to scale a cliff, I may have sent one of my sous chefs.7:15
  160. Gordon is coming down.7:20
  161. Watch out.7:22
  162. You're like that, man.7:25
  163. One is tip by one.7:28
  164. OK, Omar.7:30
  165. Yeah.7:31
  166. OK.7:31
  167. Man, it's soft.7:32
  168. It's crumbling like mad.7:34
  169. What's your foot, man?7:36
  170. Just think about how great that foot is going to be.7:37
  171. It's hard to get your feet in because it just slips away.7:39
  172. Surely it's an easy way down.7:44
  173. Just be careful over there because there's a beehive right on your left -hand side.7:46
  174. Hey, f***.7:50
  175. Who stuck a beehive inside of this?7:51
  176. Look at them.7:54
  177. Don't bother them, please.7:55
  178. Don't bother them.7:57
  179. F***.7:58
  180. Be careful.8:00
  181. F***.8:01
  182. There you go.8:10
  183. F***.8:11
  184. Good job.8:12
  185. Glad to hear how.8:13
  186. Some call Omar Alonso the unofficial mayor of Oaxaca.8:15
  187. Man, good to see you guys.8:19
  188. His friend Pepe Carazosa grew up on this land and has foraged it since he was a child.8:20
  189. So these ingredients are somewhat unique, right?8:27
  190. This is the only place where you can find them.8:29
  191. Right.8:31
  192. And it's very unique how you find them and where you find them because it's not like they're laying around somewhere, you know?8:31
  193. Gotcha.8:36
  194. So are these mainstream ingredients or is this a wild ingredient?8:37
  195. This is a wild ingredient and we are right here.8:40
  196. What's the axe for?8:43
  197. Chopping out a cactus?8:44
  198. No.8:45
  199. What about right there?8:45
  200. What the hell?8:47
  201. What?8:48
  202. The tree trunk?8:48
  203. You see that?8:49
  204. Oh, these serious?8:51
  205. Yeah.8:53
  206. Inside here?8:54
  207. It's like breaking a piñata, you know?8:55
  208. You break it and you see what's in it.8:57
  209. There's ingredients in here.8:58
  210. There's food in there, yeah.8:59
  211. No, we just need to get it out.9:01
  212. One.9:05
  213. One.9:08
  214. What the hell can be inside this log?9:10
  215. Your price when you're cooking against Gabriela.9:12
  216. Yeah.9:13
  217. Pepe said this was like breaking a piñata.9:14
  218. There you go.9:17
  219. Uh, no.9:20
  220. But I've never been to a birthday party and seen a blindfolded kid swinging an axe.9:21
  221. Oh, you just killed our food, I think.9:28
  222. P***, Pepe.9:30
  223. Off you go.9:31
  224. P***, p***.9:32
  225. Well, look at the bright side.9:33
  226. We're going to have plenty of firewood.9:34
  227. Ah!9:38
  228. Ah!9:39
  229. What is that?9:40
  230. What?9:42
  231. A grub?9:43
  232. That's a gusano, yeah.9:44
  233. Here's another one.9:45
  234. There's another one.9:46
  235. It's pure protein.9:49
  236. Protein?9:50
  237. It's pure protein.9:51
  238. A bloody worm.9:52
  239. Yes.9:52
  240. If this is what's inside of a Oaxacan piñata...9:53
  241. Whoa, it's biting me.9:56
  242. Please, don't invite me to your kid's next birthday party.9:58
  243. Yes.10:04
  244. Yes.10:05
  245. I listen, I have a bad, bad, bad history of worms.10:06
  246. We're not eating these things, Ro, are we?10:09
  247. No, we're not.10:10
  248. We've got to cook them now.10:10
  249. You see how delicious they're going to turn.10:11
  250. Pshh!10:13
  251. Honestly, I don't think I've ever been so happy to eat cooked worms.10:14
  252. This is it.10:19
  253. This is it.10:20
  254. No salt, no pepper, no...10:21
  255. Nothing, nothing.10:22
  256. Okay, pick your worm and then cook it the way you want.10:24
  257. Pick my worm.10:26
  258. Over easy.10:27
  259. So I'll go for this one here.10:28
  260. Okay?10:29
  261. Pepe, that's yours.10:30
  262. Yeah, that's just your Pepe.10:32
  263. So when would you eat this?10:33
  264. In the winter, when it gets cold.10:35
  265. This will be the protein.10:37
  266. People survive on these things in the winter?10:38
  267. Yeah.10:39
  268. Can you see that, laid on top of a delicious moly negro?10:40
  269. Oh, yes, definitely.10:43
  270. I'm not too sure.10:46
  271. Well, this is what we want.10:47
  272. The color.10:48
  273. That texture, yeah, and the color.10:49
  274. Ooh, they smell good already.10:50
  275. All right, go for it.10:52
  276. You go first, because you're our guest.10:53
  277. I'm hoping they taste better than they look.10:55
  278. Come on, because they don't look very appetizing.10:57
  279. Any last words you would like to say?10:59
  280. So you just take a bite, crunch it.11:02
  281. Chew on it?11:04
  282. Yeah, okay.11:05
  283. I mean, the hills outside Oaxaca, and my guides, Omar and Pepe, are introducing me to one of their favorite snacks.11:17
  284. Okay.11:24
  285. I can't say I share their enthusiasm.11:25
  286. It's very pasty.11:35
  287. It's very mealy.11:37
  288. Did it taste like a good meal?11:39
  289. How does it taste?11:39
  290. It's like butter to you.11:40
  291. Butter, no, it tasted like sawdust.11:40
  292. Gone warm, creamed up, and pepe.11:43
  293. Salud.11:45
  294. Wow, they're really good.11:49
  295. Not for me.11:52
  296. I feel kind of bad that you didn't like them, and I'm going to give it a second try if you're up for it.11:53
  297. Something also very, very unique and interesting.11:58
  298. Scop.12:01
  299. It can't be difficult on the back of that.12:02
  300. Liquid worm.12:04
  301. If I'm going to compete on Gabriela's manor, even though they're not my cup of tea, I've got to think of a way of using those worms.12:06
  302. For sure, it's going to be sweeter.12:15
  303. Sweeter.12:16
  304. Unique also.12:17
  305. Right, but what are we looking for?12:18
  306. We're looking for honey ants.12:19
  307. Honey ants?12:21
  308. Yes.12:21
  309. Here?12:22
  310. Yeah.12:23
  311. Omar tells me that these ants come out at night and collect nectar from the plants and trees around them to produce their own kind of honey.12:24
  312. That's the food for the rest of the colony.12:32
  313. How do you get the honey from them?12:34
  314. You just put it in your mouth, and as you put it in your mouth, they're going to pop.12:36
  315. Bloody hell.12:39
  316. The cool thing is that the ant doesn't die, so you just pop it, drink the honey, and then you just put the ant back into the hole.12:40
  317. Really?12:46
  318. Yeah.12:47
  319. Oh, there's some ants.12:48
  320. So that's a good sign.12:48
  321. OK.12:50
  322. Go for it.12:50
  323. Just lay down on the floor.12:51
  324. Got it.12:52
  325. Oh, my God.12:53
  326. Look how many we found.12:54
  327. That's all honey?12:56
  328. Yeah.12:57
  329. It looks like a ball.12:58
  330. Yeah, it's their belly.12:59
  331. Really?13:01
  332. Yes.13:01
  333. And they're more hanging down here?13:03
  334. Oh, that's good.13:05
  335. And they're all at the top.13:06
  336. Oh, my God.13:07
  337. They're all there.13:08
  338. There's a whole full of sacs.13:09
  339. How beautiful are they?13:12
  340. Wow.13:13
  341. Wow, that's plenty.13:14
  342. One, two, three, four, five.13:15
  343. They're all different sizes, too.13:16
  344. They're beautiful.13:18
  345. And why aren't they biting?13:19
  346. Because they're what happens.13:21
  347. They're friendly.13:22
  348. The actual sac is connected to the body.13:23
  349. Mm -hmm.13:25
  350. And they're like little bloons, aren't they?13:25
  351. They look like amber, no?13:28
  352. So just bite the belly.13:30
  353. Mm -hmm.13:32
  354. You just literally suck on its sac.13:32
  355. Yeah.13:34
  356. Oh, f***.13:37
  357. F*** delicious.13:49
  358. Yes.13:50
  359. It tastes like sort of sweet, honey -stroke cider vinegar.13:51
  360. From my main course, this one's my appetizer.13:55
  361. It's a real f***.13:57
  362. Oh.14:00
  363. Oh, I did just go for it.14:01
  364. It's pretty unique, isn't it?14:05
  365. Yes.14:07
  366. Ah.14:11
  367. Man, he's still alive.14:13
  368. Look, it's sweet.14:14
  369. So how come it's so sweet?14:16
  370. Because of what they collect at night.14:17
  371. All of the flowers and the nectar from the different plants around them.14:19
  372. And would you cook with them or just...?14:22
  373. I think it would be really hard for you to collect a lot of them.14:24
  374. Yeah.14:27
  375. I mean, the ants were delicious, but I can't transport them because you suck that belly off the ant.14:28
  376. That's a little treasure, a little nugget of magic that Oaxaca has as a secret ingredient that I can't take.14:34
  377. That was delicious.14:40
  378. I'm glad that you like it, but we're not quite done yet.14:41
  379. We have another surprise for you.14:44
  380. One more.14:45
  381. One more.14:46
  382. As tasty as that?14:47
  383. Yes.14:48
  384. That was way better than the worms, by the way.14:49
  385. Yeah.14:51
  386. You see that right there?14:52
  387. That's a tree.14:54
  388. Look deeper?14:56
  389. What is that?14:56
  390. It's a wasp hive.14:59
  391. Stop it.15:00
  392. Why are we...15:02
  393. Why are we collecting wasps?15:02
  394. There's larvae, but also honey in it.15:04
  395. Wasps don't produce honey.15:07
  396. They do.15:08
  397. It'll be a surprise.15:09
  398. Pepe, is he serious?15:10
  399. See?15:11
  400. You ready?15:12
  401. But...15:14
  402. Stop it.15:15
  403. You've got to put that on first.15:16
  404. Will they get angry?15:18
  405. Let's say they wouldn't enjoy our company.15:19
  406. Putting on a protective suit is never a good sign.15:22
  407. Apparently, gathering the larvae requires a lot of courage and a touch of crazy.15:25
  408. You see it?15:31
  409. Yeah.15:32
  410. All right.15:32
  411. The plan is to tie a rope to the tree and shake it into all the wasps have left the nest.15:33
  412. How many wasps are in there, roughly?15:39
  413. I think 5 ,000, 6 ,000.15:41
  414. 5 ,000.15:42
  415. 5 ,000 wasps?15:43
  416. Yes.15:44
  417. So right now, they're all sleeping?15:45
  418. Yes.15:46
  419. They're cold because of the weather changed.15:47
  420. Look at it.15:50
  421. Wait, wait, wait, wait.15:52
  422. Pepe, for f***'s sake.15:54
  423. Pepe, don't shake it yet.15:55
  424. Wait.15:57
  425. Thousands of wasps inside that little nest.15:58
  426. You don't want to piss off a hive anytime.16:02
  427. They're coming out.16:05
  428. They're coming out.16:06
  429. Pepe, Pepe.16:07
  430. Pepe?16:07
  431. Pepe, run over here, please.16:08
  432. Pepe, not yet.16:09
  433. F***ing hide behind you.16:11
  434. We ready?16:12
  435. Ready.16:13
  436. Yeah, Pepe, this is his back garden.16:13
  437. So, you know, he was right up there tying the sort of lasso, and then we were tugging and pulling, and all of a sudden, they started coming out.16:15
  438. Isn't this a bit crazy for ingredients?16:21
  439. Yes.16:25
  440. Okay, stop, stop.16:26
  441. Okay, stop, stop.16:27
  442. Check if the queen is gone.16:29
  443. This is crazy.16:31
  444. Wait, wait, wait.16:32
  445. Are you coming out?16:33
  446. Yes.16:34
  447. Hold on.16:34
  448. What's he doing?16:36
  449. He's shaking it.16:37
  450. F***ing f***ing.16:39
  451. Did you see any wasps leaving?16:40
  452. Yes, yes, there are wasps.16:41
  453. Yes, there are wasps.16:42
  454. F***ing f***ing.16:44
  455. I'm going to bring the machete.16:44
  456. He's going to, he's getting the machete.16:46
  457. I'm a shetty.16:47
  458. He's going to fight them.16:48
  459. F***ing.16:49
  460. I'm in the hills of Oaxaca, attempting to harvest wasp larvae for my final cook.16:57
  461. What's running my shetty?17:03
  462. He's going to, he's getting the machete.17:04
  463. I'm a shetty.17:06
  464. He's going to fight them.17:06
  465. F***ing.17:08
  466. But the two guys and with seem hell bent on making sure I don't get there.17:09
  467. Five thousand wasps.17:16
  468. Isn't that a dangerous thing to do down there?17:17
  469. I think so.17:21
  470. Oh, he got it.17:22
  471. Are they all gone?17:24
  472. They're all gone.17:25
  473. It looks like it.17:25
  474. This is as soft as paper.17:27
  475. Layer by layer, you have to break it up.17:30
  476. Oh, that's honey.17:32
  477. This.17:33
  478. Look, you see it?17:34
  479. This bit here's the honeycomb.17:35
  480. Yes.17:36
  481. You want to get it off the branch?17:37
  482. Okay.17:39
  483. This is going to be your second weapon in the cookout at the end.17:41
  484. There's the honey there, no?17:44
  485. Oh, that looks good.17:46
  486. Shall we?17:47
  487. Shall we try it?17:48
  488. So I had no idea that wasp would use honey.17:49
  489. Ah, here, with everything?17:51
  490. Yes, yes.17:52
  491. You have to eat the whole thing.17:53
  492. Cheers, guys.17:54
  493. Wow.17:56
  494. Mmm.17:58
  495. That is so delicious.18:00
  496. That is so sweet.18:02
  497. Cracking this, like, paper mache, skull open and you've got these incredible little compartments that are laced with the most amazing honey, not as sweet as bee honey, but so18:03
  498. delicious.18:14
  499. Oh, my God.18:15
  500. The honey is great, but the main ingredient is the larvae that you're going to find in there.18:15
  501. Oh, my God, look at that.18:19
  502. Oh, jeez.18:23
  503. That's the larvae there.18:25
  504. That's the larvae there.18:26
  505. So that's the...18:28
  506. So they're wasp eggs.18:28
  507. Mm -hmm.18:30
  508. And so what would you do with the larvae?18:30
  509. So you cook them and then you make sauce with it.18:32
  510. Wow.18:35
  511. There you go.18:36
  512. And so what's in here?18:37
  513. You've got the larvae.18:38
  514. What else is in there?18:39
  515. Garlic, onion, chili, water, salt.18:39
  516. Wow.18:42
  517. Mmm.18:44
  518. Wow.18:46
  519. That is beautiful.18:47
  520. It's definitely giving me some great ideas ahead of the final cook.18:48
  521. Mmm.18:50
  522. For me, it's interesting to see what Oaxaca has to offer and these ingredients are second to none.18:51
  523. Yeah, we have it all.18:58
  524. Delicious.18:58
  525. Good job.18:59
  526. Yep.18:59
  527. Seriously.19:00
  528. Bravo.19:01
  529. Perfecto.19:02
  530. Mmm.19:03
  531. I'm starting to get up to speed with the Oaxacan DNA now.19:04
  532. It's more than just chocolate.19:09
  533. This has got incredible layers that are in abundance.19:10
  534. With only a few days left until the final cook, I need to go big or go home if I'm going to have any chance of beating Gabriella.19:21
  535. And that means I need to get my hands on a world -class moale.19:29
  536. So I've asked Oaxacan foodie, Nicky, to introduce me to our local legend.19:33
  537. Now, Nicky, you said you're going to take me to a guy that produces the best moale in Oaxaca.19:40
  538. Yes.19:46
  539. So he is right over here, Jorge.19:46
  540. They call him el moale, because his moale is that good.19:48
  541. Seriously?19:50
  542. Yes.19:51
  543. What, in here?19:51
  544. Yeah, it's right here.19:52
  545. You see the sign?19:53
  546. Alfoncina.19:54
  547. I can't wait.19:55
  548. Alfoncina.19:56
  549. This place looks beautiful.19:58
  550. There's Jorge.19:59
  551. Ah.20:00
  552. Jorge.20:01
  553. Hey.20:02
  554. Good morning.20:03
  555. Good morning.20:04
  556. You good?20:05
  557. Nice to meet you.20:06
  558. Nice to meet you.20:07
  559. Absolute pleasure.20:07
  560. Yeah.20:08
  561. So this is the...20:09
  562. It's a family recipe.20:10
  563. This is a family recipe.20:11
  564. A family recipe.20:12
  565. All upstairs, right?20:13
  566. Big secret.20:15
  567. Bueno, en este momento ya no es secreto.20:16
  568. Now it's not a secret.20:18
  569. Just between you and I.20:20
  570. OK?20:22
  571. I'll keep it a secret.20:22
  572. Promise.20:24
  573. OK.20:25
  574. For the first step, Jorge has me blistered tomatoes and tomatillos.20:26
  575. Me vas a ayudar limpiendo los chiles.20:31
  576. See?20:33
  577. Next, while I clean and remove the seeds from the chiles...20:33
  578. En lo que yo estoy tostando acá fue volento todo.20:37
  579. Jorge toasts different nuts and spices on the comal.20:39
  580. I got up to speed with making chocolate.20:43
  581. Mm -hmm.20:45
  582. And what else is going into this?20:45
  583. Thyme, oregano, sesame seeds, raisins, garlic, almonds, and cinnamon.20:48
  584. And then the onions are going to roast on the cold?20:56
  585. Exactly.20:58
  586. There's nothing measured out.20:59
  587. Jorge's just cooking with the eyes.21:01
  588. Mm -hmm.21:03
  589. Is that disconference?21:04
  590. I think it's just practice, a lot of practice.21:05
  591. Cooking with your heart is going to give a lot of flavor.21:08
  592. Es el chile que limpiaste.21:12
  593. So that's the chile that you just cleaned.21:13
  594. So now you can mix everything together.21:15
  595. Mix it all up?21:16
  596. Yeah.21:17
  597. One of the best batches I've ever had in my life, and I'll be cleaning.21:19
  598. One of the cheapest.21:23
  599. With the almost dizzying variety of spices and nuts, we add, of all things, roasted plantains.21:25
  600. I mean, I just love the smell of this.21:34
  601. It smells incredible.21:37
  602. All in with the plantain, right?21:38
  603. Exactly.21:39
  604. Tell you what, I'm going to look at cardboard in a completely different way now.21:40
  605. You know that?21:43
  606. Honestly.21:44
  607. Once the tomatoes have cooked, they're added to the toasted and roasted ingredients.21:45
  608. So beautiful.21:50
  609. It smells smoky.21:52
  610. Las semillas que tú limpiaste de los chiles, ahora las vas a poner ahí.21:53
  611. The seeds on the beginning?21:56
  612. Yeah.21:58
  613. Taking the seeds from the clean chili pods, Jorge has me light them on fire.21:59
  614. Para que le dé el sabor.22:05
  615. For a flavor.22:06
  616. Perhaps the first time I've ever intentionally burned my food.22:08
  617. So that smells good.22:12
  618. It smells really good.22:13
  619. So this is where the hard work really begins.22:14
  620. Hold on a minute.22:16
  621. Sí.22:16
  622. Jorge's been cooking walle every day since she was 14.22:17
  623. Not a day in a culinary school, and just that level of knowledge she has is extraordinary.22:20
  624. It smells delicious, but it does look like something inside of a diaper.22:29
  625. Doesn't it?22:33
  626. Es importante también aprender a hacer mole, aprender a hacer tortillas.22:35
  627. Porque regularmente el mole lo untas o lo embarras en tu tortilla.22:38
  628. Now that you've learned how to make a proper mole, you have to learn how to make proper tortillas.22:42
  629. Excellent.22:46
  630. You ready?22:46
  631. Gracias.22:47
  632. Man.22:48
  633. While Jorge finished the grinding and cooking of the mole, he sends me off to meet his mother, Elvia.22:51
  634. Hola.22:57
  635. Hola, Luira.22:57
  636. Mira.22:59
  637. Muy bien, y tú te presento a Gordon.23:00
  638. She'll be showing me how she makes her soft tortillas.23:02
  639. Sí.23:07
  640. Es fácil.23:09
  641. Mira.23:10
  642. Sí.23:11
  643. Ok.23:11
  644. So now look.23:12
  645. Right.23:14
  646. Just a gentle press there, yeah?23:16
  647. Yeah.23:18
  648. Ah.23:22
  649. No, no, no.23:23
  650. No, no, no.23:24
  651. No, no, no.23:25
  652. What happened there?23:25
  653. That's not right.23:27
  654. Oh, así, pero con una mano.23:28
  655. Just with one hand.23:29
  656. You can't use both of your hands to put it down.23:31
  657. Yeah.23:33
  658. Ok.23:33
  659. Apparently, two hands aren't always better than one.23:34
  660. Leave it to the Oaxacans, and their complicated cuisine, to make a Michelin star chef feel like a total donkey.23:37
  661. Oh, bollocks.23:45
  662. Ok.23:47
  663. Tranquilo.23:47
  664. Tranquilo.23:49
  665. Tranquilo.23:50
  666. I've got it.23:53
  667. I've got it.23:54
  668. Watch.23:55
  669. Ok, ok.23:55
  670. Sí.23:56
  671. Así.23:57
  672. Te quedan mejor así.23:58
  673. Sí.23:59
  674. Ok, getting there.24:00
  675. Slowly.24:01
  676. We're getting there.24:02
  677. It takes a few tortillas, but I finally start to get the hang of it.24:03
  678. Sí.24:08
  679. Ok.24:09
  680. It's your last test.24:11
  681. Ya.24:15
  682. Ahí va.24:15
  683. What's she saying?24:16
  684. Get out.24:17
  685. No.24:17
  686. No.24:18
  687. No.24:18
  688. No.24:19
  689. She says, you know, you're learning.24:20
  690. It's going ok.24:21
  691. Ok.24:22
  692. I finally got Elvia's stamp of approval, but something tells me she's not offering me a job.24:23
  693. You are an amazing artist.24:29
  694. I mean, pretty clearly, it runs in the family, right?24:31
  695. Absolutely.24:34
  696. Is the Moli ready?24:34
  697. No, aún no, pero hay algo que debamos enseñar.24:36
  698. Apparently, there's one other thing that she wants to show us.24:39
  699. After you, please.24:42
  700. Man.24:43
  701. Maki Moli can be an all -day process, and instead of me hovering around waiting for a taste, Elvia has found a way to keep me busy.24:44
  702. Hola.24:54
  703. Te presento a mi hermana.24:55
  704. Pleasure meeting you.24:56
  705. Acá es un temáscal para curar el cuerpo.24:58
  706. This is a traditional healing practice.25:03
  707. Oh, you want to heal my body?25:05
  708. Yeah, that's right.25:06
  709. Where?25:07
  710. This is...25:08
  711. Stop.25:09
  712. You're going to get into this little oven right here.25:10
  713. This is a...25:12
  714. It's like a steam room.25:13
  715. Yes.25:14
  716. On the floor.25:15
  717. Mm -hmm.25:16
  718. Jorge's aunt, Elia, will be showing me a temáscal.25:17
  719. So you're going to have to take your clothes off.25:20
  720. Stop.25:22
  721. It's the first step.25:22
  722. Mama, I love you, daily.25:24
  723. You want me...25:26
  724. Yeah.25:27
  725. Start naked in the neighborhood.25:28
  726. Come on.25:29
  727. All of your clothes.25:30
  728. I wouldn't do that to the ladies.25:31
  729. She has a blanket.25:33
  730. Oh, a blanket.25:34
  731. You can cover yourself with a blanket.25:35
  732. Thank you.25:36
  733. Okay.25:37
  734. Close your eyes, mama.25:38
  735. Que cierran los ojos.25:39
  736. Man.25:43
  737. Okay, get the blanket, girl, please.25:45
  738. Just in case the neighbors are peeping.25:46
  739. I see.25:48
  740. I see.25:49
  741. I see.25:50
  742. I just want some more, eh?25:50
  743. Elia begins rubbing me with a herb mix to open my pores.25:52
  744. Or maybe she's seizing me.25:57
  745. At this point, it's too early to tell.25:58
  746. Oh, not too far down there.26:01
  747. Not too far down there.26:03
  748. Is it burning a bit?26:03
  749. It is in my crack, yes.26:04
  750. So she's going to go in first.26:07
  751. Okay.26:09
  752. Coming here.26:09
  753. Mm -hmm.26:11
  754. The things I do for food.26:12
  755. The things I do for food.26:19
  756. I'm in Mojaca, and my journey to tasting a delicious moley has taken a detour to a full body cleanse in a tiny sweat lodge.26:22
  757. Now it's very steamy in here.26:32
  758. She's laid down next to me now.26:34
  759. Okay.26:36
  760. Oh.26:37
  761. Good.26:38
  762. So she's holding my hand in the air where the hot steam is.26:38
  763. Oh, f***.26:41
  764. Woo.26:44
  765. There we go.26:44
  766. Okay, Gordon, you're ready.26:48
  767. F***.26:50
  768. Thank you.26:53
  769. Teyden.26:54
  770. I came for an amazing understanding how to make a moley.26:55
  771. I had no idea I'd be getting naked in somebody's garden.26:58
  772. Please, my, have some moley now.27:02
  773. Of course.27:04
  774. But I do have the magic, and I feel cleansed.27:04
  775. How are you?27:10
  776. I'm good.27:11
  777. Oh, my Lord.27:13
  778. Thank you.27:14
  779. That is beautiful.27:15
  780. Mm -hmm.27:16
  781. Oh, my God.27:19
  782. That's delicious.27:21
  783. Yes.27:21
  784. Very delicious.27:22
  785. It's rich, charcoal, spicy.27:24
  786. So what you're trying here is Oaxaca.27:29
  787. Wow.27:31
  788. So rich.27:32
  789. Really good deed.27:33
  790. Now take a jar for the final cook, because there's no way I can make that in one day.27:34
  791. Caracasig.27:38
  792. For the cooking.27:39
  793. That is magic in a jar.27:41
  794. Moley is the essence of Oaxaca cuisine.27:43
  795. But that stuff doesn't take two, three hours to make.27:47
  796. That takes sometimes days.27:50
  797. So capturing that magic in that jar, I feel like I've got a bit of a head start.27:52
  798. Where's my clothes?27:57
  799. Oh, yeah, they're right over here.27:59
  800. I think they're baking on top.28:01
  801. Yes, yes.28:02
  802. Thank you.28:02
  803. It's the day before the final cook, and if there's one true Oaxaca ingredient other than moley that I need to compete against, Gabriela, it's mezcal.28:05
  804. Make no mistake.28:15
  805. mezcal is not the same as tequila.28:16
  806. Both come from the agave plant, but mezcal is produced in small batches and considered more artisanal than tequila.28:19
  807. Now, I know it's still early, but Gabri said there's a local man called Armando who produces one of the best mezcal anywhere in Mexico.28:28
  808. Armando!28:39
  809. Hey, Gordon!28:40
  810. Hello, my friend.28:42
  811. Hey, how are you?28:43
  812. What a beautiful place.28:44
  813. Welcome.28:46
  814. Good to see you.28:46
  815. Good to see you.28:47
  816. Now, this is incredible.28:47
  817. Agave for mezcal.28:49
  818. Agave for mezcal.28:50
  819. Yes.28:51
  820. Now, Gabri said that you're producing some of the best mezcal anywhere in Mexico.28:52
  821. What makes it so special here?28:57
  822. It's not machines.28:58
  823. It's all by hand.29:00
  824. Your flavour profile is somewhat unique.29:02
  825. It's smoky.29:04
  826. Smoky?29:05
  827. Look at this.29:05
  828. Well, hola.29:06
  829. This is how we harvest the gabbe.29:09
  830. Wow.29:11
  831. Everything's by hand.29:11
  832. So they look like giant pineapples.29:12
  833. Yes.29:14
  834. It is.29:15
  835. It's about 100 kilos each.29:15
  836. Each one.29:18
  837. Hey, friends, take a little break.29:18
  838. The worker is here.29:21
  839. What's that?29:22
  840. It's time to take a break.29:23
  841. Tea time.29:25
  842. It's your turn.29:25
  843. Go.29:26
  844. Please.29:27
  845. Gotcha.29:28
  846. Right.29:30
  847. So you're not going to make this easy, are you?29:30
  848. Hatter, hatter.29:41
  849. To get to the pina of the agave, Armando first has me removed the spiny leaves.29:43
  850. Oh, my God, Gordon.29:49
  851. I'm getting there.29:50
  852. I think I will never hire you again.29:53
  853. Give me time.29:55
  854. OK, OK.29:55
  855. It's slightly different to the kind of knives I use.29:56
  856. Come on, Gordon.29:59
  857. This is your first one.30:00
  858. You have 40 more gabbes.30:00
  859. 40 more?30:02
  860. Yes.30:02
  861. So literally you go through 40 of these a day?30:03
  862. It's around four tons a day for each guy.30:06
  863. Do you have any blisters?30:10
  864. Oh, my God.30:12
  865. I know.30:12
  866. That's a senorita hand.30:15
  867. Hold on.30:16
  868. That's a senorita hand.30:17
  869. Hold on.30:18
  870. There's chef's hands.30:18
  871. I've got blisters, but come on.30:19
  872. Senoritas.30:20
  873. How do we get this into mezcal?30:21
  874. Next step is cook the gabbe, grind the gabbe, and ferment it.30:22
  875. Gotcha.30:27
  876. So it's a long process.30:27
  877. It's mezcal.30:29
  878. It's not tequila.30:30
  879. No.30:31
  880. So you think it's the hard part?30:31
  881. It's not.30:33
  882. Seriously?30:34
  883. Nah.30:35
  884. Go on.30:35
  885. Once we cut this, you have to lift it.30:36
  886. We have to what?30:38
  887. You have to pull it out with the hands from the ground.30:39
  888. Hold on, man.30:42
  889. Yes.30:42
  890. How the hell do you pull that out of the ground?30:43
  891. To remove the agave, Armando uses a koa, a long -handled blade that cuts the bulb from the roots left in the ground.30:46
  892. You bastard.30:56
  893. You're f***ing...30:58
  894. Yeah, you're f***ing out my leg.30:59
  895. Okay, go ahead.31:01
  896. Just go ahead and...31:03
  897. What did you think, Glenn?31:16
  898. What do I think?31:17
  899. Come on, surely.31:20
  900. I've earned a drink now.31:21
  901. Man, you're one tough cookie.31:23
  902. Now, now for the majestic bit.31:26
  903. The exciting part.31:29
  904. Yes.31:30
  905. Woof.31:33
  906. Oh, that's enough of this.31:34
  907. Thank you.31:35
  908. Come on, Gordon.31:36
  909. It smells slightly smoky.31:38
  910. It's smoky, sweet.31:40
  911. Here's to the blisters.31:42
  912. For the...31:45
  913. For the...31:46
  914. For the...31:46
  915. For the...31:46
  916. For the land.31:46
  917. This is how we...31:47
  918. You put it back into the land.31:48
  919. Yes, just a little bit.31:49
  920. Let's see.31:50
  921. Bless the land.31:51
  922. Salute.31:52
  923. Salute.31:53
  924. What do you think?31:59
  925. Wow.32:03
  926. It's very smoky.32:04
  927. Now I understand that process.32:05
  928. That's the process.32:06
  929. And it's sweet as well.32:07
  930. That's the difference between the muskau and the killer.32:08
  931. It's giving me some ideas for the cook.32:11
  932. Maybe marinate.32:13
  933. Maybe finish.32:14
  934. Maybe you can marinate.32:15
  935. Yeah?32:16
  936. Definitely.32:16
  937. But it's pure class.32:17
  938. That's the labor of love right there.32:19
  939. Salute.32:21
  940. Salute.32:22
  941. Gracias.32:22
  942. Thank you.32:23
  943. It's a powerful liquor, without doubt.32:23
  944. And it's unique.32:25
  945. Again, just another layer of what Oaxaca has to offer.32:26
  946. I just got to put into practice now.32:30
  947. And hopefully, do it justice.32:32
  948. The day of the final cook has finally arrived.32:37
  949. And I'm meeting Gabi at a local mezgal distillery.32:40
  950. It's time to put all that I've learned to the test in a true Oaxacan showdown.32:44
  951. Gabi!32:51
  952. What happened to you?32:51
  953. I've been busy, girl.32:53
  954. So good to see you.32:54
  955. It's very good to see you too.32:55
  956. I'm good.32:56
  957. Oh my god.32:57
  958. How have you been?32:59
  959. You started?33:00
  960. Of course I started.33:01
  961. What do you mean?33:01
  962. I'm going to let you with?33:02
  963. No way.33:03
  964. Extraordinary week, by the way.33:03
  965. Oh, good.33:04
  966. Seriously, you said get out there and find something off the beaten track.33:05
  967. And did you?33:09
  968. Eww.33:11
  969. It's the day of the final cook.33:19
  970. And Chef Gabriela Kamaru and I will be duking it out using some of Oaxaca's most local ingredients.33:21
  971. You said get out there and find something off the beaten track.33:28
  972. And did you?33:32
  973. Eww.33:34
  974. Please tell me you haven't got these incredible worms.33:35
  975. I don't.33:37
  976. I'm hoping I have got up to speed with the DNA.33:38
  977. Of Oaxaca cuisine, the moale.33:42
  978. Magical, right?33:44
  979. I had no idea how long a sophisticated moale takes to cook.33:45
  980. And we were there all day.33:48
  981. Yes.33:49
  982. You didn't tell me how to get naked for a steam room after it.33:50
  983. Come on, really?33:53
  984. Did you get naked in front of the ladies?33:53
  985. I had a towel.33:55
  986. Because I'll bet you they were more and more mortified than you were.33:56
  987. What happens in the steam room stays in the steam room.33:58
  988. Right now, there's moale to be made.34:01
  989. So I'm going to do moale three ways.34:05
  990. OK.34:07
  991. You spoke about the moale neglo with the chocolate, right?34:08
  992. Yes.34:10
  993. So I'm going to start off with braising my chicken.34:10
  994. OK, girls?34:14
  995. So you chose the chicken for the moale neglo.34:14
  996. OK.34:16
  997. And then I've got some pork and loin shoulder.34:17
  998. And what's that going to be for?34:19
  999. I'm going to shred that and put that inside the chili reino.34:20
  1000. OK.34:24
  1001. Look at you.34:25
  1002. You said get up to speed, right?34:26
  1003. Yes, I did.34:28
  1004. Tell me what you're doing.34:28
  1005. I am making moale neglo.34:29
  1006. Hold on.34:31
  1007. You're using this.34:33
  1008. Well, who sent you there?34:34
  1009. What do you think?34:35
  1010. I'm not going to use it?34:36
  1011. Of course I'm going to use it.34:37
  1012. Hold on a minute, girl.34:37
  1013. Yes, we're using the same base of the moale, this moale neglo.34:38
  1014. But you know what?34:44
  1015. It never is the same moale, because you always add things onto it.34:45
  1016. That's a big kick in the goonies for me.34:49
  1017. No, and you know what I'm doing?34:51
  1018. Go on.34:52
  1019. I'm using turkey instead of chicken.34:53
  1020. I'm not a big fan of turkey.34:55
  1021. Turkey was the bird that people had here before the Europeans got here.34:56
  1022. Really?35:00
  1023. I'm going to use the brown meat of the turkey, shredded.35:01
  1024. Right.35:03
  1025. Whenever you let me use the grill, because you're very...35:04
  1026. I was giving it a bit of space.35:09
  1027. Please.35:11
  1028. I get excited for these kind of stoves.35:12
  1029. Everything's smoky here.35:14
  1030. Yes, everything's smoky.35:15
  1031. Why is that?35:17
  1032. Is that because of the style of the cooking?35:17
  1033. We cook with fire here.35:19
  1034. Right, I've got some space here for you now.35:21
  1035. OK, I'm coming.35:22
  1036. Gabby definitely needs room on the grill, because in addition to her black moale, she's making a green moale.35:25
  1037. This is my pipián verde.35:32
  1038. All of that.35:33
  1039. Is that spicy?35:34
  1040. No, it's lovely.35:35
  1041. It's parsley, garlic, also dried shrimp.35:35
  1042. Right.35:38
  1043. And a yellow moale as well.35:38
  1044. That's three moales if you're keeping score at home.35:41
  1045. Is that too much color on the pumpkin?35:44
  1046. Are you happy with that?35:46
  1047. I'm happy.35:46
  1048. You sure?35:47
  1049. Yeah.35:48
  1050. I know the mezcal needs to be smoky, but do you want to smoke your pumpkins that much?35:48
  1051. Yes, I'm loving them.35:52
  1052. Just asking, that's all.35:54
  1053. If I was to deglaze the worms with a touch of mezcal...35:56
  1054. It's very Frenchy of you, but go ahead.36:00
  1055. I'm just hoping they're going to be a bit of a delicacy.36:02
  1056. Mezcal on tap.36:06
  1057. Come on, girl.36:07
  1058. That is beautiful.36:08
  1059. Frenchy, Frenchy.36:08
  1060. Ooh, there you go.36:10
  1061. Mmm.36:12
  1062. I really want to see what the Mexicans think of these.36:14
  1063. Just a little flambé.36:16
  1064. Come on.36:17
  1065. Mmm.36:18
  1066. Oh, my God.36:19
  1067. Smell in there.36:21
  1068. Thank goodness for garlic, I tell you.36:24
  1069. I never thought I'd say that, but those worms look delicious.36:26
  1070. If I'm going to go down today, I'm going to go down in flames, OK?36:29
  1071. I'm going to be hungry.36:31
  1072. How are you doing with your dishes?36:32
  1073. Yeah, I'm a little bit behind.36:34
  1074. I need to fry my chili relleno.36:35
  1075. This will fry the chili relleno.36:37
  1076. That takes a long time.36:39
  1077. You're late.36:40
  1078. You are on it, aren't you?36:41
  1079. I am.36:42
  1080. I hope so.36:43
  1081. OK, can I go back on the stove now, please?36:44
  1082. Oh.36:46
  1083. You're hugging the stove?36:46
  1084. Well, that's...36:47
  1085. No, I'm not.36:48
  1086. Um...36:49
  1087. I only have this little tiny pot.36:49
  1088. Come on.36:52
  1089. With the guests due to arrive any minute and three moales in the works, we're both feeling the heat.36:53
  1090. Oh.37:00
  1091. Come on.37:01
  1092. OK.37:03
  1093. Give me more than OK, please.37:03
  1094. I mean, el moales made it.37:06
  1095. Come on.37:07
  1096. Yes.37:08
  1097. El moales started it.37:09
  1098. I'm finishing it.37:10
  1099. So yours is darker than mine.37:11
  1100. Because I didn't add tomato.37:12
  1101. Did you add tomato?37:13
  1102. I did, yes.37:14
  1103. I didn't.37:15
  1104. Tomatoes.37:15
  1105. Tomatoes.37:17
  1106. The wasp larvae sauce.37:17
  1107. Come on.37:21
  1108. You like that.37:24
  1109. There's no OKs there.37:25
  1110. You know that's good.37:26
  1111. It's really good.37:27
  1112. Then a little nutty.37:28
  1113. Nuttiness, like little...37:28
  1114. Exactly.37:30
  1115. A little bit at the end.37:30
  1116. Right.37:32
  1117. Oh, here's our guest.37:33
  1118. Hola, Gaby.37:34
  1119. Hola, hola.37:35
  1120. Hola.37:36
  1121. Hola.37:37
  1122. Hey.37:38
  1123. Hey, Capitan.37:38
  1124. Hola.37:40
  1125. Ahora sí, eh.37:41
  1126. Ahora sí van a probar.37:42
  1127. My new Oaxacan friends from the past week have arrived.37:43
  1128. While they almost killed me, the hard work was necessary, and I hope they can taste it in my dishes.37:48
  1129. It's ballsy of both you and me to be cooking Oaxacan food or Oaxacan experts.37:54
  1130. I know, I know.37:59
  1131. Are you starting to feel the pressure?38:01
  1132. I am.38:02
  1133. I'm nervous about this meal.38:03
  1134. Que su fresco.38:05
  1135. Just to finish those chile arero.38:06
  1136. Just a touch more chocolate on the chicken.38:08
  1137. You're fancing it up.38:11
  1138. I'm using every trick in the book just to stay in the same lane.38:12
  1139. Wow, those are your tricks.38:14
  1140. Madame, madame.38:17
  1141. Are you done?38:18
  1142. I didn't think I was going to say this, but I'm nearly done.38:19
  1143. So am I, my dear.38:22
  1144. Okay.38:25
  1145. Please.38:27
  1146. Move.38:29
  1147. Done?38:30
  1148. Amazing.38:31
  1149. That looks beautiful.38:32
  1150. You know what?38:32
  1151. We didn't make the tortillas.38:34
  1152. Oh, really?38:35
  1153. Oh, my God.38:36
  1154. We didn't make the tortillas.38:41
  1155. Oh, really?38:43
  1156. Oh, bollocks.38:43
  1157. Our Oaxacan experts are seated and waiting, but we're missing a fundamental element of any Mexican meal.38:45
  1158. Freshly made tortillas.38:52
  1159. Not too hard.38:53
  1160. You're already squishing it.38:55
  1161. Okay.38:56
  1162. Now the difficult part.38:57
  1163. That's too thin.38:59
  1164. Elvia.39:00
  1165. I don't know what good of a teacher Elvia was.39:02
  1166. Ay, ay, ay.39:05
  1167. Shall we?39:08
  1168. Yes.39:09
  1169. Oh, my God.39:09
  1170. The moales are hot and ready, so I guess we'll have to live without tortillas.39:10
  1171. It's time to find out if I've been able to scratch the surface of what I now know is one of the world's most complicated cuisines.39:15
  1172. So nice to see you all.39:23
  1173. Okay.39:25
  1174. First of all, I would like to apologize for the tortilla.39:26
  1175. Excuse me.39:29
  1176. Too thin.39:30
  1177. Yeah, my fault.39:31
  1178. And my three dishes.39:32
  1179. The first one is the chicken done with that mole negro.39:33
  1180. I put a little bit more extra chocolate in there, enriching it.39:35
  1181. The second dish is the beautiful chili areno with some braised pork, and that's with a almost like a tomato base moale.39:37
  1182. A bit sweeter.39:44
  1183. And the third dish is the tostada with the special worms, the protein.39:45
  1184. Camelize, glazed with a little bit of mescal.39:49
  1185. Madam.39:51
  1186. I made with your black mole.39:52
  1187. I put turkey in it, and I made it into tostadas with plantains, and then a pipián mole verde with shrimp, a little bit of nopales, the paddles, and then39:55
  1188. the mole amarillo with the grilled squash and the shoots and the blossoms of the squash.40:05
  1189. So it's a squashy dish.40:11
  1190. Salud.40:13
  1191. Salud.40:13
  1192. Gracias.40:14
  1193. Gracias por la comida.40:15
  1194. Enjoy.40:17
  1195. Please.40:17
  1196. Gracias.40:18
  1197. Gracias.40:19
  1198. Y una.40:24
  1199. Así sí, sí, sí, ha hecho mucho más.40:25
  1200. So they dig it in.40:31
  1201. I mean, I'm nervous just because these are the experts, you know?40:33
  1202. Sure.40:36
  1203. Look at the talent on that table.40:36
  1204. Which one was your favorite, Nikki?40:38
  1205. Chilarelleno, so usually really juicy, and this was a bit dry.40:40
  1206. But you know, we were really missing the tortillas.40:44
  1207. I'm more nervous about Mr.40:46
  1208. Mole in terms of what he thinks of my mole, el mole.40:48
  1209. No, no, no, I agree.40:51
  1210. I hope we didn't mess it up because I'm on the same boat as you.40:53
  1211. Sí, claro.40:56
  1212. Evidentemente lo pruebas y sabe a fiesta, sabe a...40:57
  1213. una gran reunión.41:02
  1214. Okay, we have a winner then.41:03
  1215. It's judgment time.41:05
  1216. You ready, girl?41:06
  1217. Let's go.41:07
  1218. Good luck.41:07
  1219. Good luck.41:08
  1220. Uh -huh.41:09
  1221. Okay.41:10
  1222. Now, this week's been all about the mole, right?41:13
  1223. So, uh...41:15
  1224. whatever the result is, trust me, I have an extraordinary week, let me tell you.41:17
  1225. But should we start off with the green mole?41:20
  1226. Well, green mole was amazing.41:23
  1227. It was definitely very original, the way we ate it in a tostada.41:25
  1228. We all felt like the worm was kind of lost in it because we didn't even feel it.41:28
  1229. It got lost with all the textures.41:33
  1230. And the one with the shrimp got a little bit of extra salt that we all liked.41:34
  1231. However, we decided that the winner for the green mole had to be the tostada.41:38
  1232. Oh!41:43
  1233. Wow.41:45
  1234. Good for you.41:46
  1235. That's a strong start.41:47
  1236. I'm impressed.41:47
  1237. Well, that repel was worth it after all.41:48
  1238. Told you.41:50
  1239. Okay, and then what did we think of the coloradito and amarillito?41:51
  1240. A few of us said that the amarillito was very original and we had never had it like that with squash.41:56
  1241. And for the chile relleno, we thought that the filling was a bit boring and that made the chile a little bit dry.42:02
  1242. So for the second course, we decided that the winner is the amarillito with the squash.42:08
  1243. Beautiful dish.42:18
  1244. Thank you.42:19
  1245. Thank you.42:20
  1246. So it all comes down to the mole negro.42:21
  1247. Gabi and I have each scored with one dish.42:24
  1248. The tiebreaker will be our versions of that complex black mole based on el mole's mole, which can only mean one thing.42:27
  1249. I think that whoever is going to decide who takes the win for the black mole has to be Jorge.42:35
  1250. Oh, my goodness.42:43
  1251. Oh, my goodness.42:44
  1252. Is it the turkey or is it the chicken?42:46
  1253. Chicken.42:49
  1254. The chicken.42:50
  1255. The chicken.42:51
  1256. Gordon!42:52
  1257. F***!42:53
  1258. Sorry, Gabi.42:55
  1259. Está bien, está bien.42:56
  1260. The foundation was set from you, let me tell you, for both these dishes.42:59
  1261. So you've been an amazing teacher and you guys have just helped me understand what Hacker has to offer from the heart.43:02
  1262. So I've had an amazing week.43:10
  1263. I'm so happy that you came.43:12
  1264. Muchas gracias.43:14
  1265. Gracias.43:15
  1266. You've been amazing.43:16
  1267. Muchas gracias a ustedes, de vera.43:16
  1268. Thank you so much for coming.43:18
  1269. No, no.43:20
  1270. Gracias.43:22
  1271. Yes.43:24
  1272. Take care.43:25
  1273. Girl, you're strong.43:26
  1274. Amazing.43:28
  1275. Muchas gracias.43:29
  1276. God bless all.43:30
  1277. Gracias.43:30
  1278. Gracias.43:31
  1279. Gracias.43:32
  1280. Bye.43:32
  1281. I've learned so much this week and now I truly understand why Oaxaca is the culinary capital of Mexico.43:34
  1282. I've scoured the countryside for delicious insects, prepared a complicated world -class moale with a certified master and harvested Spiney Agave for that smoky mezcal.43:42
  1283. The complex flavours, the rich history, is why this has to be one of my favourite destinations yet.43:55
  1284. And now, on to my next adventure.44:01

English speaking practice with an American narration set in Oaxaca, Mexico

This clip opens on a cliffside honey harvest, then cuts to Gordon Ramsay arriving in Oaxaca to meet chef Gabriela Camara and learn to make mole from scratch. The voice is American, the register is food travel narration mixed with quick back and forth talk, and a few lines of Spanish greeting drop in as Camara introduces people. That mix is good material for daily english conversation practice, because you are not just following one narrator, you are switching between a describing voice and two people reacting to each other in real time.

The pace sits at 232 words per minute, faster than 87 percent of the catalogue, and the level is B2. Nothing here is slowed down for learners, so treat it as a stretch clip rather than a comfortable one. If B2 already feels solid, this is where you find out.

Shadow this line: the food vocabulary in Gabriela Camara's mole scene

Three lines from the opening carry the clip's real content, the place and the dish it is built around. Copy them exactly and listen for how fast the narrator moves through the geography before slowing down on the food words.

  • "I'm in the state of Oaxaca, southern Mexico, the spiritual home of that delicious moale." Four place details land in one breath. Practice saying the sentence without a pause until "moale", the transcript's spelling of mole, which you will hear repeated through the scene.
  • "Located nearly 300 miles southeast of Mexico City, Oaxaca is a bastion of indigenous culture and incredible produce." A long noun phrase, "a bastion of indigenous culture and incredible produce", is the kind of stacked description that trips up speaking practice if you try to say it word by word instead of as one unit.
  • "I mean, oaxaca is moale, moale is oaxaca." A mirrored sentence, the same two words swapped either side of "is". Say it at full speed a few times, it is a compact drill for rhythm before you move to longer lines like "Oaxaca is a very complex part of Mexico."

How to build american accent training around this Oaxaca clip

Work the scene in order rather than jumping around. The narration and the dialogue ask for slightly different things from your mouth, so treat them as two passes.

  • Start on "It's crumbling like mad," a short reaction line, and get the contraction and the casual "like mad" landing naturally before you move to anything longer.
  • Take "I'm in the state of Oaxaca, southern Mexico, the spiritual home of that delicious moale" next and say it in one breath, matching the narrator's speed rather than your own comfortable pace.
  • Move to "Located nearly 300 miles southeast of Mexico City, Oaxaca is a bastion of indigenous culture and incredible produce" and break it only where the narrator breaks it, not where you would naturally pause reading it cold.
  • Practice "Oaxaca is a very complex part of Mexico" and "In Mexico, everybody's very proud of Oaxaca" back to back, they share a rhythm and repeating them together helps the stress pattern stick.
  • Finish on the mirrored line, "I mean, oaxaca is moale, moale is oaxaca," and "It's very difficult to learn," then replay the whole run at full speed to hear whether your version still holds together at 232 words per minute.
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