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And ingredients of mexico or do you -- or not? >> eddie: yeah, of course. everything that you see here in front of you is inspired by something that we had as a child, but how do we present that with our training and how do we present that with our experience that's going to give 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...

>> anthony: do you have any responsibility to preserve and protect the traditional flavors and ingredients of mexico or do you -- or not? >> eddie: yeah, of course. everything that you see here in front of you is inspired by something that we had as a child, but how do we present that with our training and how do we present that with our experience that's going to give 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 p...

Experience that's going to give 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, curred and salted, cooked sous-vide for 36 hours, then deep fried and served with elephant garlic mojo and raddish sprouts. tamales, a slow-cooked lamb neck with oyster mushrooms and queso oaxaco. camote, an okinawan sweet potato with pork. t...

Grandfathers cooked for us. >> anthony: do you have any responsibility to preserve and protect the traditional flavors and ingredients of mexico or do you -- or not? >> eddie: yeah, of course. everything that you see here in front of you is inspired by something that we had as a child, but how do we present that with our training and how do we present that with our experience that's going to give 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...