yoyou ght t beurprpris insurance wasn t fair. so i called the barnes firm, it was the best call i could ve made. call the barnes firm now, and find out what your case could be worth. call one eight hundred, eight million - an hour s drive from oaxaca city lies the farming town of santa ana zegache, an hour s drive from oaxaca city lies the farming town of santa ana sagache, the unassuming epicenter of corn . amaro rivas leyva is my guide to this region, where corn has been
tequila is only made from blue agave, while mescal uses a variety of species. so to see the field out here of all this diverse agave is pretty cool. hot arid plains are the perfect breeding ground, but you ve got to be patient. some agave can take over 30 years to mature. hola! hola, eva. a mescal authority, thee years ago she discovered donna berta s artisanal spirit. what dona berta is doing now, how we say it in oaxaca, saving the agave. and what type is this one? a species you can only find in oaxaca actually. okay.
here they are. rather than spicy heat, these charred dark brown chilis native to oaxaca add a rich smoky texture to the mole negro. that s all you do, squish them in? you make a powder. it smells wonderful. it s time to grind with chicken broth, oregano, onion. we have our mole here. look at this. that small, nice. okay. here goes the mole. yes. here we go. and now, our friend. chocolate! chocolate. want me to get it? good. his chocolate made mole is the crowning achievement to this complex and sophisticated sauce.
[light rock music] hola. hola. hola. [speaking non-english] god, look at the color. mm-hm. oaxaca s varied altitude and climate means produce is extraordinary. she has made the ingredients of her hometown the main draw of her hipster restaurants. [speaking non-english]
into the belly of mexico via oaxaca. today many of these food gems find their way to the mercado de abastos, a giant market on the edge of state s capital city oaxaca. and in this warren of stalls hola! i hunted down the pioneering chef who put oaxacan food on the map, alex ruiz. the first time i came to this market, i was about 7. my mom used to make fresh cheese. this was your blound? playground? this is my playground. now i m a cook, i come here several times a week. this is my home. let me show you some more noise, if you don t mind walking around. i m sticking close to this guy. get lost here and you may never