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Now, an awardwinning chef is campaigning to cast the net wider. Hola. [ speaking nonenglish ] this is a beautiful restaurant. Eric left mexico citys World Famous Restaurant to return home on a oneman mission to transform the Fishing Industry in veracruz. So, this was caught this morning . [ speaking nonenglish ] and what type of fish is it . [ speaking nonenglish ] okay. I know its not the prettiest thing, but erics not one to judge by appearances. [ speaking nonenglish ] its a lazy fish. [ speaking nonenglish ] yeah. [ speaking nonenglish ] why do you care so much . [ speaking nonenglish ] wh...

now, an award-winning chef is campaigning to cast the net wider. hola. [ speaking non-english ] >> this is a beautiful restaurant. >> eric -- left mexico city's world famous restaurant to return home on a one-man mission to transform the fishing industry in veracruz. >> so, this was caught this morning? [ speaking non-english ] >> and what type of fish is it? [ speaking non-english ] >> okay. i know it's not the prettiest thing, but eric's not one to judge by appearances. [ speaking non-english ] >> it's a lazy fish. [ speaking non-english ] >> yeah. [ speaking non-english ] >> wh...

born and bred in texas with mexican-american roots, which makes me a texican. i'm exploring mexico to see how the people, their lands, and their past have shaped a culinary tradition as diverse as its 32 states. that's commitment. [laughs] jalisco has always been at the forefront of mexico's national culture. the rich tapestry of civilizations that make up mexico informs jalisco's identity and its gastronomic treasures, going all the way back to the aztecs... spiced up by invasion... but sliced and diced by a new generation of food pioneers. wow... whoo. but no culinary tour is ever ...

, and their past have shaped a culinary tradition as diverse as its 32 states. that's commitment. [laughs] jalisco has always been at the forefront of mexico's national culture. the rich tapestry of civilizations that make up mexico informs jalisco's identity and its gastronomic treasures, going all the way back to the aztecs... spiced up by invasion... but sliced and diced by a new generation of food pioneers. wow... whoo. but no culinary tour is ever complete... all: tequila, tequila! - without sampling the local beverage... in moderation, of course. [exhales deeply] ooh, ooh! [lau...

So they're both roots. - así es. >> so, they're both roots? [ speaking non-english ] >> africans missed the yams of their homeland but discovered the similar latin america yuca. ever since it's been used for popular dishes, like crispy fried yuka with garlic. [ speaking non-english ] >> then i'm mama frijoles. of course it goes without saying