Скачать

Практика английского по видео: Science Nature and Exploration

Послушай фразу и повтори вслух
Фраза 1

Полный текст видео

  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
Показать все фразы (1296) Свернуть
  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

Что измерено в этом ролике

Темп
232 слов в минуту — быстрее, чем 87% каталога
Уровень CEFR
B2
Слова, которые стоит знать
enriching, foodie, plantain, asi, artisanal, hacer
Скачать в App Store