Guy Working The 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. >> ...

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, 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

Pasillo, it's full of chiles, 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 ...

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...