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wow. this smells so good. [laughter] sí, no? - sí, no, no. - mmm. whoa. wow. it's so soft. - sí, sí, sí, sí, sí. - oh, my gosh, this broth is amazing. i can see why this jaliscan stew has become as legendary as the charros who eat it. they have skillfully transformed goat meat into a pillar of mexican gastronomy. this is really amazing. these crafty charros have one more trick up their sleeve. no, gracias. - like this. - oh, my god, that's so big! trying to kill me. it's my first day, and they're trying to kill me. [laughter] salud! que viva méxico!
gracias. i don't know if i've ever been this excited to eat anything. [laughs] mmm. i mean-- - [speaking spanish] - oh, my god. mmm. - sí. - the french brought the bread here. you guys have improved upon their recipe. [light music] ♪ ♪ - ha ha!
[mouth full] there's so much happening right now. i can't-- [laughing] this is so good. super crunchy, super soft in the middle, and then another crunchy part and then the herb. oh, my gosh. but this mole--wow, you can taste that chocolate... i don't know. fabián, i think-- yeah. wow. gracias. - salud. - salud. [glasses clink] [laughs] starting a new chapter can be the most thrilling thing in the world. there's an abundance of reasons to get started. how far we take an idea is a question of willpower.
over cafecito was a point of national pride and unity. as coffee became scarce in cuba, immigrants brought that tradition to miami, where coffee houses now remain at the center of the community. - most popular ones, do you want to hear them? - yeah, yeah, yeah. please. - we have café con leche. that's like very traditional to drink in the morning. we have cortadito, café bombon. and then we also do colada. - and what is a colada? - colada. ok. this was mostly invented here in miami in the '60s. these little cafecitos is because you're supposed to share them with people. - it's so thoughtful. - it's about sharing little moments with people, and that's what i feel like our latin and cuban culture is mostly about. this is colada. really nice dark roast espresso. and you have two spoonfuls of sugar. - gracias. thank you. - that's a latin thing too. the sweet coffee.
my gosh, this broth is amazing. i can see why this police can stew has become his legendary as the charles who eat it. skilfully transformed goat meat into a pillar of mexican astronomy. this is really amazing. these crafty charles have one more trick up their sleeve. no gracias like this. oh, my god! that's so big trying to kill me. it's my first day. they're trying to kill me salute. i want to be part of that watch as eva longoria explores jalisco. a new searching for mexico airs tonight at nine eastern right here on cnn. we'll be right back. eva longoria, searching
yes. cilantro, lemon. wow this smells so good. no no, no. mm. wow. rico wow. it's so soft. my gosh, this broth is amazing. i can see why this police can stew has become his legendary as the charles who eat it. they have skilfully transformed goat meat into a pillar of mexican astronomy. this is really amazing. these crafty charles have one more trick up their sleeve. no gracias like this. oh, my god! that's so big trying to kill me my first day and they're trying to kill me salute. alright i would not eat
china and india. the pandemic turned the tough into the unlivable for manuel and his wife tomorrow in venezuela. we've changed people's names for their safety president. the holding. bloody daughter. gracias, like that. but. okay. come on by. at dawn. the first thing that strikes you is how few of them seem to grasp what's coming, gently packing crackers and tying sneakers like waving a kleenex to storm the second thing that strikes you organized the cartel wanted to seem.
there's a man in more of a hurry than even me. some of these hats would be perfect, i would... honestly, this is the kind of place i would stop at if i had time. but i have not got time! gracias, and hold, please. thank you so much. this is the square called seffarine. and, as you can hear... ..this is the original tin pan alley. we have walked from one gate to another through the medina of fez. it's been an experience. christa: rajan there, finding his feet in fez earlier this year. well, now it's time to head across the atlantic to new york, where they're bidding a fond farewell
bien. gracias. mucho gusto. - sí. - god, look at the color. mm-hmm. oaxaca's varied altitude and climate means even simple produce is extraordinary. rising star chef thalía barrios garcía has made the ingredients of her hometown the main draw of her hipster restaurants. oh. okay. these juicy rastrojo and bola tomatoes are grown among oak trees, which conserve water and enrich the black soil of mountains near thalía's remote village. so tomatoes are from south america,
i'm not going to do that. 0h, now we've got some choices to make. no, that way, i think. i saw a sign earlier on which said, "no donkeys." this guy has got through somehow. but some people who were actually born within the city walls never leave the city walls during their lifetime. whoa! that was close. there's a man in more of a hurry than even me. some of these hats would be perfect, i would... honestly, this is the kind of place i would stop at if i had time. but i have not got time! gracias, and hold, please. thank you so much.