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oh my goodness, look at this, this is the biggest piece of cheese i ve ever seen. you know, oaxaca is divided into eight different regions. it gives us the possibility to have all these ingredients. but oaxaca s most famous ingredient, cacao, actually came here via those trade routes. oh, i smell chocolate. and chocolate went on to become a cornerstone of wau hawken gastronomy. if you want your chocolate fix, the mercado is still the place to come. out i m not talking about anything as simple as a sugary snack. this is the boss, el jefe. they make a special version, boss. oaxaca s willy wonkas create bespoke chocolate mixes for their customers to use in cooking. bitter. it is. pure and raw. alex s personal blend combines cinnamon with almonds and a sprinkle of sugar. it s the perfect alchemy for one of his legendary recipes, the luxurious sauce, mole naegro. this is it. we re going to grind this into a paste? iowa. the oil from the nuts turns ....
so this is a very important part of the process. this is where mezcal takes the smoky qualities and flavors and aromas, and this is what differentiates mezcal from tequila. because tequila is not using the earth to cook the agave, it s using machinery to cook it. the earth oven is lined with rocks and heated by firewood. the agave roots roast slowly, releasing their natural sugars, and develop that distinctive smoky flavor. and how old is the technique? the earth oven is prehispanic. actually, in many prehispanic cities around mexico, we find earth off convenients. the word mezcal comes from the prehispanic language, from the aztecs. and mezcali means cooked agave in an earth oven. wow. muy caliente. ....
Luxurious sauce, mole naegro. this is it. we re going to grind this into a paste? iowa. the oil from the nuts turns the dry beans into a luscious paste. smells incredible. do you want to try? yes. okay. let s see. mm. mm! i m going to fill the sugar and the cinnamon. but the aroma. the aroma is roasted chocolate. this chocolate is a direct connection to the ancestors of the oaxacans, who worshipped it as the food of the gods. it was used in mexico in place of money. only for the kings. [ speaking non-english ] look at that. ....
Thrived here for 3,000 years. known as the waste of mexico, it s where the atlantic and pacific coasts are closest. these days the proud guardians of the cuisine are the extraordinary mushis. and i m lucky enough to be invited to lunch. hola! from a young age, mushis identify as a third gen der, often displaying feminine attributes and wearing feminine clothes. if the food is as fabulous as the outfits, the eating is going to be good. ....
Their delicate form, the squash flowers. such a beautiful green. his hard-working family have gathered for breakfast. and the star of the meal is of course their beautiful corn. looks so good, i m so hungry. wow. oh my god. i love everything that haslem money in mexico, even vegetable soup. it s wonderful eating this delicious, simple food with the family who grew it on their land just like their ancient ancestors did for thousands of years. i know corn is important in mexico, but i never knew it was endemic to oaxaca. it was born here. ....