Stay updated with breaking news from Hola. Get real-time updates on events, politics, business, and more. Visit us for reliable news and exclusive interviews.
don't eat this. you can make so much with quesillo. >> even ice cream. have you tried it? >> no. >> it's delicious and amazing. >> look at yourself. my god. >> how are we doing? >> respect omar. i have never seen so much cheese gobbled so fast. i always assumed it just came in this shape. back in the city, i want to check out how this local cheese is celebrated at oaxaca's hottest restaurants. star chef celia florian loves innovating with traditional ingredients in her kitchen to create gastronomic magic. hola! >> hola. kay gusto! b bienvenida.
of staying true to their roots and traditions, especially when it comes to their cafecito. you know, i'd heard great things about this small, family-owned cuban coffee shop just down the street from domino park. so guess what? i'm meeting ernesto, juliette, and yudith to find out what makes cuban coffee so damn good. hello, hello. hola, hola. - hi. hola. welcome to la colada gourmet. - beautiful place you got here. - oh, thank you. since we were in cuba, we always wanted to have our own business, but there, it was impossible to have your own private business. - right. - so this was the cuban-american dream, to own your own place. - we came here only nine years ago. - yeah, yeah. - and we--here we go. - yeah. - we came here to miami. that's like, the perfect place to settle. because it's one of the biggest latin neighborhoods in the whole country. - that's amazing, yeah. when i come to miami, i feel like i'm in a latin country. the warmth, the familiarity. - mm-hmm. - yeah. - immigration, especially from latin countries, has become so politicized, but for the people uprooting their lives, it's a bittersweet decision that involves leaving
culinary creations come from its indigenous communities, like the ancient zap p otecs. known as the waist of mexico, it's where the atlantic and pacific coast are closest. these days the proud guardians of zapotecan cuisine are the extraordinary -- and i'm lucky enough to be invited to lunch. >> hola! >> hola. >> from a young age, mushas identify as a third gender, often displaying feminine attributes and wearing feminine clothes. if the food is as fabulous as
[upbeat music] - hola! - welcome, eva. ♪ >> hola. >> are you hungry? want to join me? >> yes. i'm always hungry. i'm so excited to meet luis, ranked one of mexico's best new chefs. but before i get to see him in action, there's someone special he wants me to meet. >> i'm going to introduce you one of the most important traditional cooks here. it's an amazing person and an amazing cook. >> luis wants me to try her specialty, a stuffed jalapeno. >> dona. >> she teach me how to cook the chili. >> is this where it all started?
quarter of a million enslaved africans that were brought to veracruz. these african cultural influences surviving two centuries of the slave trade blended with those of the indigenous people, as well as the spanish, like my ancestor, lorenzo longoria. and today, neighborhoods around the port reflect this unique mix of cultures. >> hola. >> hola, eva. >> que gusto! welcome to veracruz. >> i'm meeting with a guide who has written a book on local cuisine, and she is my guide.
with flexible multi-cloud services that enable digital innovation and enterprise control, vmware helps you innovate and grow. [steady music] - hola. - hola, eva. welcome to lienzo charros de jalisco. - if jalisco is mexico, nowhere is this more evident than at guadalajara's lienzo charro, the cathedral of charrería-- mexico's national sport. jesús mora is the head honcho here. you look so handsome. - ay, ay, ay. - look at this! wow! - yes. - ¿traje de charro? - yes. - okay. but being tapatíos, these guys don't see themselves as ordinary cowboys. - in mexico, we have vaqueros. vaqueros is the same as cowboys. charro is, for me, a little bigger, a little higher-- - an art form. - yes.
i love tequila so much, i went into business with ale and mariana to produce our own brand. but i'm always ready to learn more. i'm heading to where it all began-- 27 miles northwest, just outside the city of tequila, where the mineral-rich red volcanic soil provides the perfect growing conditions for the blue agave. 98% of the world's tequila is produced right here in jalisco. legend goes that when 16th-century spanish rulers ran out of their favorite brandy, they turned to the plentiful agave, and tequila was created. hola. - ¿cómo estás? - salvador rosales trejo makes tequila as distinguished as fine whiskey. [soft music] i don't think there's anything more beautiful than a field of blue agave.
this is stunning. today much of the industry is highly mechanized. but salvador's vision is about trusting the past and sticking to traditional methods. i've done this work before, and it is hard. it is not easy. ♪ ♪ hola. - hola. buenos días. - how does he not have gloves? ah, ¿sí? - [speaking spanish] - look at the calluses. wow. that's commitment. [rock music] - amazingly, it takes 15 pounds
♪ miami cubans have mastered the art of staying true to their roots and traditions, especially when it comes to their cafecito. you know, i'd heard great things about this small, family-owned cuban coffee shop just down the street from domino park. so guess what? i'm meeting ernesto, juliette, and yudith to find out what makes cuban coffee so damn good. hello, hello. hola, hola. - hi. hola. welcome to la colada gourmet. - beautiful place you got here. - oh, thank you. since we were in cuba, we always wanted to have our own business, but there, it was impossible to have your own private business. - right. - so this was the cuban-american dream, to own your own place. - we came here only nine years ago. - yeah, yeah. - and we--here we go. - yeah. - we came here to miami. that's like, the perfect place to settle. because it's one of the biggest latin neighborhoods in the whole country. - that's amazing, yeah. when i come to miami, i feel like i'm in a latin country. the warmth, the familiarity. - mm-hmm. - yeah.
oh, pork belly. oh, my god, i'm already excited. okay, between you and me, i've never come across a mole i've loved. hola. they're usually too sweet for me. - la cocina... andrea, sam, edson. - but who knows? there are so many versions of mole. maybe fabian's will be different. sí. i believe you. i believe you. he's famed for his mole dulce sauce over pork belly with a crispy skin. like mexico itself, mole is a mix