Got Marble News Today

you see the mountains and the rocks. this terrain is not easy on the people. its very, very tough living, and because of that, theyve had to be very innovative with their cuisine. im eva longoria, born and bred in texas with mexican american roots, which makes me a texican. im exploring mexico to see how the people, their lands, and their past have shaped a culinary tradition as diverse as its 32 states. - the food of nuevo león is the food i grew up with. its like every childhood mem...

i feel so small. so we are arriving in monterrey. its literally "the land of mountains." thats what it means, king of mountains. im in the state of nuevo león in northeast mexico. you see the mountains and the rocks. this terrain is not easy on the people. its very, very tough living, and because of that, theyve had to be very innovative with their cuisine. im eva longoria, born and bred in texas with mexican american roots, which makes me a texican. im exploring mexico to see how the...

- wow, these mountains. look at that! i feel so small. so we are arriving in monterrey. its literally "the land of mountains." thats what it means, king of mountains. im in the state of nuevo león in northeast mexico. you see the mountains and the rocks. this terrain is not easy on the people. its very, very tough living, and because of that, theyve had to be very innovative with their cuisine. im eva longoria, born and bred in texas with mexican american roots, which makes me a texic...

- but look at the marbleization. - you got marble. thats why you love it, because it has a lot of flavor. were gonna grill it, really high heat. - high heat? - 650 to 700 fahrenheit. - oh, wow. how do we season these now? - we use salt. - oh, thats amazing. like, how long do you leave it? isnt there a rule? - for a cut this thick, 15 to 20 minutes. thats enough. - thats how you clean it? it looks like youre making it dirtier. - you can do it with a brush. - oh, yeah. or? - or you can do it with ...

Thats why you love it, because it has a lot of flavor. were gonna grill it, really high heat. - high heat? - 650 to 700 fahrenheit. - oh, wow. how do we season these now? - we use salt. - oh, thats amazing. like, how long do you leave it? isnt there a rule? - for a cut this thick, 15 to 20 minutes. thats enough. - thats how you clean it? it looks like youre making it dirtier. - you can do it with a brush. - oh, yeah. or? - or you can do it with an onion because it starts smelling, and that is th...

[speaking spanish] - sí, sí. - cooking over fire goes all the way back to the nomads, the first people to live in this harsh terrain, constantly moving camp in the hunt for food. but it was the spanish in the 1500s who introduced hardy breeds of cattle that thrived in nuevo león. and for the regios, beef has been king ever since. oh, my god, look at that. - these are most traditional cut of beef. - whats that called? - oh. - okay. are you making filets right now? - but look at the marbleizati...

- we call it carne asada, but we dont have to grill meat every time. its about the gathering, about being together. - the fire unites us. [speaking spanish] this is what happens when you get united by fire. [speaking spanish] - sí, sí. - cooking over fire goes all the way back to the nomads, the first people to live in this harsh terrain, constantly moving camp in the hunt for food. but it was the spanish in the 1500s who introduced hardy breeds of cattle that thrived in nuevo león. and for t...