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October 7, 2018
>> 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 ...
April 22, 2018
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 ...
January 8, 2018
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
September 24, 2017
Pasillo, its full of chiles, 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. >> ...
May 7, 2017
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...
January 16, 2017
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...