Meat A Deep News Today : Breaking News, Live Updates & Top Stories | Vimarsana

you see the mountains and the rocks. this terrain is not easy on the people. it's very, very tough living, and because of that, they've had to be very innovative with their cuisine. i'm eva longoria, born and bred in texas with mexican american roots, which makes me a texican. i'm exploring mexico to see how the people, their lands, and their past have shaped a culinary tradition as diverse as its 32 states. - the food of nuevo león is the food i grew up with. it's like every childhood memory is wrapped up in a flour tortilla for me. the chefs here are inventive and resourceful... -...

i feel so small. so we are arriving in monterrey. it's literally "the land of mountains." that's what it means, king of mountains. i'm in the state of nuevo león in northeast mexico. you see the mountains and the rocks. this terrain is not easy on the people. it's very, very tough living, and because of that, they've had to be very innovative with their cuisine. i'm eva longoria, born and bred in texas with mexican american roots, which makes me a texican. i'm exploring mexico to see how the people, their lands, and their past have shaped a culinary tradition as diverse as its 32 st...

- wow, these mountains. look at that! i feel so small. so we are arriving in monterrey. it's literally "the land of mountains." that's what it means, king of mountains. i'm in the state of nuevo león in northeast mexico. you see the mountains and the rocks. this terrain is not easy on the people. it's very, very tough living, and because of that, they've had to be very innovative with their cuisine. i'm eva longoria, born and bred in texas with mexican american roots, which makes me a texican. i'm exploring mexico to see how the people, their lands, and their past have shaped a culi...

- it's the egg. like that. - oh, like this. oh, that's beautiful. - and then all the flowers... - yes. - we are going to add it. - okay. - it's gonna give you this, like, different kind of flavors, aromas. - uh-huh. - a little bit spicy and acidity too. now we're going to put right here. - oh, what's this? - this is bones. roasted bones. - roasted-- bones of what, bones? what kind-- - bones from pork. we put it right here, and then we're going to smoke it with mesquite. - mesquite wood is used in traditional mexican cooking to give meat a deep, smoky flavor. - and we're going to burn a little ...

- it's gonna give you this, like, different kind of flavors, aromas. - uh-huh. - a little bit spicy and acidity too. now we're going to put right here. - oh, what's this? - this is bones. roasted bones. - roasted-- bones of what, bones? what kind-- - bones from pork. we put it right here, and then we're going to smoke it with mesquite. - mesquite wood is used in traditional mexican cooking to give meat a deep, smoky flavor. - and we're going to burn a little bit-- - god, it looks like a bong. - it actually starts like a bong! [laughs] - this dish is not just an appetizer. it's the centerpiece ...