Page 944 - Texture News Today

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[laughter] it is so good! - yeah, it is. - i think im gonna cry! [laughter] i thought that recado was gonna overpower this whole thing. - you know what it reminds me? when you put marshmallow on the grill, you know? - yes, yes! it reminds me of that. - the texture, you know? - it has a crispy texture. - yes, exactly. - oh, my god, this is like... - exactly. - im in heaven. - [laughs] - now i know why youre the king of the recado negro. - yes, salud. - gracias, roberto. - gracias. - muchas gracia...

Travelling to the mountains of Southern Mexico, Longoria discovers the hidden magic of Oaxaca that boasts some of the finest ingredients in Mexico, including...

[laughter] it is so good! - yeah, it is. - i think im gonna cry! [laughter] i thought that recado was gonna overpower this whole thing. - you know what it reminds me? when you put marshmallow on the grill, you know? - yes, yes! it reminds me of that. - the texture, you know? - it has a crispy texture. - yes, exactly. - oh, my god, this is like... - exactly. - im in heaven. - [laughs] - now i know why youre the king of the recado negro. - yes, salud. - gracias, roberto. - gracias. - muchas gracia...

Not only the taste-- i think my favorite is this red one. this is my favorite. - [chuckles] - ah, el morado. - sí. - a ver. lets have the purple one. ♪ ♪ [gasps] oh, no, i think thats my favorite. - [laughs] - wow. you know what? it has the texture of a radish. mmm. that herbal dressing with this beet puree, with the texture of the tomato, with the salt--oh, my god. i think this is, like, the perfect dish.

Alexs world-famous restaurant, casa oaxaca, celebrates the glories of this regions produce. so theres no better place to try oaxacas famous mole negro. is this everything that your mole has? - yes, correct. - i mean, this is a very culturally mixed dish, mole. these 28 ingredients are a marriage of spanish imports, like limes and walnuts, with indigenous staples like chiles and, of course, chocolate. okay. - muy bien. [light music] - i love that everything just goes all together. the chiles off ...

Native to oaxaca add a rich smoky texture to the mole negro. thats all you do is crush them in? smells wonderful. [blender whirring] okay, here goes the mole. - chocolate! - chocolate. - want me to get it out? - yeah, yeah. there. - alexs custom-made chocolate is the crowning ingredient... so smooth and silky. to this magnificently complex and sophisticated sauce. okay. - please, eva. - okay. mmm. its super chocolatey.

Cooking from scratch with my family or because i have some mayan ancestry, i dont know, but this feels very comforting and familiar. oh, wow. look at that. thats super crispy. these are a very different texture from the steamed ones i make. - wow. you guys, look at this. mmm. its crispy on the outside but really soft on the inside. wow. mmm. [laughter] - pollo. - mmm. i might have to start cooking my tamales underground, yall.

- maybe its because i grew up on a ranch cooking from scratch with my family or because i have some mayan ancestry, i dont know, but this feels very comforting and familiar. oh, wow. look at that. thats super crispy. these are a very different texture from the steamed ones i make. - wow. you guys, look at this. mmm. its crispy on the outside but really soft on the inside. wow. mmm. [laughter] - pollo. - mmm. i might have to start cooking my tamales underground, yall.