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Which put them both on the map in the modern mexican dynasty. dining scene. >> i absolutely believe the next big thing is reevaluation of flavors and ingredients and a revaluation of how much you should pay. >> there's always going to be new arifles that they are willing to sell you. really good mexican food for very cheap. but not the kind of deep flavors that you find in my travel there is. >> sometimes the thing that is passed dourn is a recipe. it's not a home. it's passed down from generation to generation. it call all comes from these rustic dishes that our grandmothers and grandfathers ...

>> cool. >> with your buddy, i'm facetious maybe in saying richmond, old nemesis, food critic. take a look at this. tremais. >> journalist. >> we're going to be true to what we believe. >> excuse me. this is how we cure the three-day -- >> that's a wreck. got to be kidding. nobody throws a stazarak. >> you call him two words i cannot repeat on cnn because i do like my job and i like to keep it. give me a back story. >> you know, alan had written a very unkind review of the dining scene in new orleans, just a few months after katrina, which i thought was incredibly in poor

Full. it was wonderful. and in two months later, the oil thing hits. you know ... so life is that way sometimes. >> how y'all doing? >> one of the most celebrated chefs of new orleans. he loves his city and the dining scene and he's heartbroken to see it struggling. >> it's a trickle-down effect that affects everybody that is in the restaurant business. >> reporter: he says the problems tourists fear are more imagined than real but perceptions are causing them to cancel vegas vacations. >> we would love to sit down with each person that's going to take a trip and say, here's what we've got. yo...

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