Clay Comal News Today

>> alejandro: please dont do that. >> anthony: this is vickis place. shes been cooking up traditional oaxacan dishes in the market for 30 years. >> anthony: whoa, thats awesome what hes doing. hes cooking the egg right on the comal. oh man. so the guy working the comal. first of all, a lot of comal you see now are metal. thats old school, super old school. thats the way they did it in zapotec times, man. >> alejandro: yes, correct. >> anthony: on the clay comal, and i mean, im looking and he is ...

The market for 30 years. >> anthony: whoa, thats awesome what hes doing. hes cooking the egg right on the comal. oh man. so the guy working the comal. first of all, a lot of comal you see now are metal. thats old school, super old school. thats the way they did it in zapotec times, man. >> alejandro: yes, correct. >> anthony: on the clay comal, and i mean, im looking and he is doing our tortillas, and hes doing one of my favorite things, the zucchini flowers with the string cheese. ah, thats so ...

See now are metal. thats old school, super old school. thats the way they did it in zapotec times, man. >> alejandro: yes, correct. >> anthony: on the clay comal, and i mean, im looking and he is doing our tortillas, and hes doing one of my favorite things, the zucchini flowers with the string cheese. ah, thats so pretty to see. olmedos cooking, his focus, his passion, have very old, very deep roots. >> alejandro: my parents were farmers. in the small village like mine, since you are 6, 7, 8, yo...

>> anthony: on the clay comal, and i mean, im looking and he is doing our tortillas, and hes doing one of my favorite things, the zucchini flowers with the string cheese. ah, thats so pretty to see. olmedos cooking, his focus, his passion, have very old, very deep roots. >> alejandro: my parents were farmers. in the small village like mine, since you are 6, 7, 8, you have a role to develop in the family. >> anthony: right. >> alejandro: so my role was to water the chile plantation, the tomato pl...

No? people think that mexican food has to be necessarily spicy because of the chilies we use, and we go for flavors, not for the spiciness. >> anthony: what most people miss is how really deep and really sophisticated the sauces here can be. like lyon is to france, oaxaca is to mexico in my experience, you know? >> alejandro: youre right. also its my experience. >> anthony: yeah. im not kissing your ass here. i was just in lyon. >> alejandro: please dont do that. >> anthony: this is vickis place...

Shes been cooking up traditional oaxacan dishes in the market for 30 years. >> anthony: whoa, thats awesome what hes doing. hes cooking the egg right on the comal. oh man. so the guy working the comal. first of all, a lot of comal you see now are metal. thats old school, super old school. thats the way they did it in zapotec times, man. >> alejandro: yes, correct. >> anthony: on the clay comal, and i mean, im looking and he is doing our tortillas, and hes doing one of my favorite things, the zuc...