Clay Comal News Today : Breaking News, Live Updates & Top Stories | Vimarsana

>> alejandro: please don't do that. >> anthony: this is vicki's place. she's been cooking up traditional oaxacan dishes in the market for 30 years. >> anthony: whoa, that's awesome what he's doing. he's 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. that's old school, super old school. that's the way they did it in zapotec times, man. >> alejandro: yes, correct. >> anthony: on the clay comal, and i mean, i'm looking and he is doing our tortillas, and he's doing one of my favorite things, the zucchini flowers with th...

The market for 30 years. >> anthony: whoa, that's awesome what he's doing. he's 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. that's old school, super old school. that's the way they did it in zapotec times, man. >> alejandro: yes, correct. >> anthony: on the clay comal, and i mean, i'm looking and he is doing our tortillas, and he's doing one of my favorite things, the zucchini flowers with the string cheese. ah, that's so pretty to see. olmedo's cooking, his focus, his passion, have very old, very deep roots. >> ...

See now are metal. that's old school, super old school. that's the way they did it in zapotec times, man. >> alejandro: yes, correct. >> anthony: on the clay comal, and i mean, i'm looking and he is doing our tortillas, and he's doing one of my favorite things, the zucchini flowers with the string cheese. ah, that's so pretty to see. olmedo's cooking, his focus, his passion, have very old, very deep roots. >> alejandro: my parents were farmers. in the small village like mine, since you are 6, 7, 8, you have a role to develop in the family. (vo) i was born during

>> anthony: on the clay comal, and i mean, i'm looking and he is doing our tortillas, and he's doing one of my favorite things, the zucchini flowers with the string cheese. ah, that's so pretty to see. olmedo's cooking, his focus, his passion, have very old, very deep roots. >> alejandro: my parents were farmers. in the small village like mine, since you are 6, 7, 8, you have a role to develop in the family. >> anthony: right. >> alejandro: so my role was to water the chile plantation, the tomato plantation, to milk the cows, and help my mom while she was making tortillas like that, she would ...

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: you're right. also it's my experience. >> anthony: yeah. i'm not kissing your ass here. i was just in lyon. >> alejandro: please don't do that. >> anthony: this is vicki's place. she's been cooking up traditional oaxacan dishes in the market for 30 years. >> anthony: whoa...