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Favorite, eddie. >> eddie: it's my favorite. >> chef ray: we have the foie gras rebanada here, so it's sort of like a pre-dessert. it's sort of my take on a very traditional and simple mexican pan dulce, which is like a brioche with butter and sugar, which is the basic pan dulce. this one we've got foie gras in our butter. we've kind of upped the ante a little bit. and then some piloncillo. >> anthony: great, thank you. man, i am loving this meal big time. >> chef ray: thank you so much. thank you. >> eddie: this is the most nostalgic dish i've ever had at a restaurant in los angeles. in mexic...

People value to want to pay more for it? >> robin: i think los angeles is kind of a stage for that next level, and chef ray is doing a really good job of that. he's presenting stuff like this, and that's what's going to elevate people's mindset in terms of what you can do with this food. >> anthony: chicharron, skin on pork, cured and salted, cooked sous-vide for 36 hours, then deep fried and served with elephant garlic mojo and radish sprouts. tamales, a slow-cooked lamb neck with oyster mushrooms and queso oaxaca. camote, an okinawan sweet potato with pork. the ears, tails and snout, topped ...