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grill. [ speaking nonenglish ] this is every guy i dated in high school. im in down town monterey to meet the founder of the mexican society of grill masters. hes invited me to experience the ultimate nuevo leon barbecue. ive never been to a carne asada in monterey. carne asada literally means grilled meat, but its come to embody a much loved social ritual. >> this is where everything happens. >> today alejandros whole family has come together. oh, i love that sound. thats my favorite ...

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...

- oh. so good. - to tenderize the venison, doña lupita poaches the leg for eight hours >> so good. to tenderize the venison she poaches the meat for 8 hours with just salt and garlic. thankfully shes already got some on the stove. thats how you know it came out right. juicy. it looks so soft. to deepen the flavor we add sauce and spice ready to pan-fry.

- to tenderize the venison, doña lupita poaches the leg for eight hours with just salt and garlic. thats a lot of garlic. - thankfully, shes already got some on the stove. thats how you know it came out right. its juicy. it looks so soft. uh-huh. uh-huh. - to deepen the flavor, we add sauce and spice, ready to pan fry. - tamales arent tamales

- oh. so good. - to tenderize the venison, doñar ght hours with just salt and garlic. thats a lot of garlic. - thankfully, shes already got some on the stove. thats how you know it came out right. its juicy. it looks so soft. uh-huh. uh-huh. - to deepen the flavor, we add sauce and spice, ready to pan fry.