Got Marble News Today : Breaking News, Live Updates & Top Stories | Vimarsana

you see the mountains and the rocks. this terrain is not easy on the people. it's very, very tough living, and because of that, they've had to be very innovative with their cuisine. i'm eva longoria, 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. - the food of nuevo león is the food i grew up with. it's like every childhood memory is wrapped up in a flour tortilla for me. the chefs here are inventive and resourceful... -...

i feel so small. so we are arriving in monterrey. it's literally "the land of mountains." that's what it means, king of mountains. i'm in the state of nuevo león in northeast mexico. you see the mountains and the rocks. this terrain is not easy on the people. it's very, very tough living, and because of that, they've had to be very innovative with their cuisine. i'm eva longoria, 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 st...

- wow, these mountains. look at that! i feel so small. so we are arriving in monterrey. it's literally "the land of mountains." that's what it means, king of mountains. i'm in the state of nuevo león in northeast mexico. you see the mountains and the rocks. this terrain is not easy on the people. it's very, very tough living, and because of that, they've had to be very innovative with their cuisine. i'm eva longoria, 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 culi...

- but look at the marbleization. - you got marble. that's why you love it, because it has a lot of flavor. we're gonna grill it, really high heat. - high heat? - 650 to 700 fahrenheit. - oh, wow. how do we season these now? - we use salt. - oh, that's amazing. like, how long do you leave it? isn't there a rule? - for a cut this thick, 15 to 20 minutes. that's enough. - that's how you clean it? it looks like you're making it dirtier. - you can do it with a brush. - oh, yeah. or? - or you can do it with an onion because it starts smelling, and that is the way you tell your neighbors that you're ...

That's why you love it, because it has a lot of flavor. we're gonna grill it, really high heat. - high heat? - 650 to 700 fahrenheit. - oh, wow. how do we season these now? - we use salt. - oh, that's amazing. like, how long do you leave it? isn't there a rule? - for a cut this thick, 15 to 20 minutes. that's enough. - that's how you clean it? it looks like you're making it dirtier. - you can do it with a brush. - oh, yeah. or? - or you can do it with an onion because it starts smelling, and that is the way you tell your neighbors that you're grilling and they're not invited, so-- - it makes t...