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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...

[speaking spanish] - sí, sí. - cooking over fire goes all the way back to the nomads, the first people to live in this harsh terrain, constantly moving camp in the hunt for food. but it was the spanish in the 1500s who introduced hardy breeds of cattle that thrived in nuevo león. and for the regios, beef has been king ever since. oh, my god, look at that. - these are most traditional cut of beef. - what's that called? - oh. - okay. are you making filets right now? - 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,...

Force. >> masa: yeah, much bigger than the universe. >> anthony: bigger than flavor? >> masa: of course. this vegetable is called fukinoto. under the ground, covered in snow. cold. then, little by little, it opens up like that. this is first sign of spring. we appreciate that. >> anthony: how do you cook this? >> masa: grill, fried, or braise it. i'm gonna grill it, little bit of oil, then a little bit of salt. this is so happy, the phases. so happy. they're going to be cooked this way. their blood is bitterness, very bitter. you need bitterness to grow. >> anthony: this is italian. agro dolce...

They do have one social media account, which is private, on a different platform. to say no across the board, particularly to a teenager, tells them that you don't trust the judgment that you taught them. my kids know that's not true. that's not where i'm coming from. all that means you have a bigger job now. it's that simple. >> emily: and it's not just choreography and likes. this video of an adorable chipmunk eating from a man's hand got 200 to 2.47 million views! the last time i fed us grill it bit me and i had to get shots. her name is charlotte, i fed her every morning for my back yard. ...

>> masa: grill, fried, or braise it. i'm gonna grill it, little bit of oil, then a little bit of salt. this is so happy, the phases. so happy. they're going to be cooked this way. their blood is bitterness, very bitter. you need bitterness to grow. >> anthony: this is italian. agro dolce, at the end of an italian meal. >> masa: exactly. >> anthony: sweet, fat, sweet, fat, at the end of the meal, something bitter to remind you of the sadness. >> masa: this is the umami, too. that kind of sensibility, i didn't know that. he taught me this kind of delicacy. he's my maestro. teacher, so. tony, try...