Page 269 - Mmm News Today

- cheers for that. - cheers for that. - cheers. - ole! - pescado a la talla. - i may just be an honorary chilanga, but look at this mexico city classic ive helped make. ♪ ♪ wow. you can taste all of the chilis, the garlic, the salt. oh, my god. let me taste-- let me taste the green side. [laughs] - oh, the green side is amazing. - mmm. people know mexico as tacos, tequila, tacos, tequila, tacos, tequila. this changes that idea. and i feel like contramar has turned it on its head and said, "t...

- can i applaud now? - so...and youre gonna have it also with soup. - this is like a chicken broth. - yeah. - do i pour it on there? - no, no, no. just, like, on the side. - oh, on the side. - and you can--like a tea. you can, like-- and its very aromatic. - im gonna pour my broth in it. can i do that? - yeah. if you want to, of course. - okay. so yeah. im gonna mix the egg. - yeah. - hows that? by mixing the mexican chicken broth with the japanese rice, ive just created my very own fusion dish....

- so she brings the carbon from... - yes. - her town? - yeah. - [speaking spanish] - this is definitely food made with love, right down to lucis green salsa, cooked cactus, and cheese. - [speaking spanish] - oh, my god. - it smells so good. im gonna wait for you to get yours. - yeah? - yes. [both speaking spanish] - tlacoyo cheers. its really hot, but temperature-hot. - its hot! - yeah. all right. - mmm. wow! - mmm. - oh, my god. wow. [light music] this is so good. spicy. - it is, and you got a ...

- so chicken breast with onions. and then top it with a powder of chicatana ants. do you know the chicatana? - what? ♪ ♪ eating large flying ants isnt some crazy new trend. this goes way back to pre-hispanic times, and theyre still a delicacy today, thanks to their distinctive taste. itadakimasu. - itadakimasu. ♪ ♪ - mmm. oh, yeah. that-- those ants are pretty smoky. - right? - you taste the smoky ants? - yeah. its really good. you get the best ratio of onion and ants in the same bite. [...

The put, like, poblano pepper, serrano pepper, spinach. - and how do you eat it? - in a taco. you can eat it in a taco. [speaking spanish] - [gasps] look at all these salsas. - we need our toppings. - oh, my god. im gonna get in trouble with that serrano. and im gonna do green salsa. all right. here goes my--its hot. - ready? - mmm. mmm! its almost refreshing. - right? - now i feel like im being healthy. - you have your salad youve thrown in there. - other than the chorizo part, its a super heal...

Yay, bravo, chef! - they go hand in hand. they go hand in hand. - nicaragua. i love nicaragua. - uh-huh. [all speaking spanish] mmm. wow. this is so good! i cant believe we made this. [laughs] okay, you made it. you made it. but this is so good. what do you think of the food? do you miss your food from your country? [speaking spanish]

And i wanted to be a wannabe gangster. i went to jail for four years. and when i came out, i was deported. but i didnt stay in mexico. i went back to the states, looked for a job in the kitchen. my boss saw something in me, and she told me, "you have a gift. you can do this for a living." and that kind of sank in, you know? and i was like, "this is what i want to do." and with time, i just fell in love with it. - yeah. - and here i am. - wow, thats amazing. im gonna cry. [laughs] - dont. its a h...

- yes. - so what, is this an egg yolk? - egg yolk. ♪ ♪ - can i applaud now? - so...and youre gonna have it also with soup. - this is like a chicken broth. - yeah. - do i pour it on there? - no, no, no. just, like, on the side. - oh, on the side. - and you can--like a tea. you can, like-- and its very aromatic. - im gonna pour my broth in it. can i do that? - yeah. if you want to, of course. - okay. so yeah. im gonna mix the egg. - yeah. - hows that? by mixing the mexican chicken broth with t...

- yeah. - and here i am. - wow, thats amazing. im gonna cry. [laughs] - dont. its a happy story. - it is a happy story, but it just shows you, like, you just need one person to give you permission to be great. - yeah. i think theyre ready. - okay. - lets taste it. - mmm. - mmm. - oh, my gosh. i love it. - imagine this with parmigiano-reggiano on the top. - mmm. it does have the texture of a pasta. - right? - yeah. like a vegetarian pasta. - i love it. - oh, my god. i love it. - no calories. - no...

He and pepe were friends way before i moved to mexico city. [speaking spanish] youre like chilango, chilango. - yeah. were you born in mexico city? - he was born-- - oh, so was mauricio. you are the two chilangos. before, it wasnt an honor to be called a chilango. it was-- - it still is not. i mean, i-- i feel honored to be a chilango, but at the end... - yes. - if you go out of mexico city, people dont like us as much, because they think that were in the place that everything happens. thats wha...