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She's been cooking up traditional oaxacan dishes in the market for 30 years. >> anthony: whoa, that's awesome what he's doing. he's cooking the egg right on the comal. oh man. so the guy working the comal. first of all, a lot of comal you see now are metal. that's old school, super old school. that's the way they did it in zapotec times, man. >> alejandro: yes, correct. >> anthony: on the clay comal, and i mean, i'm looking and he is doing our tortillas, and he's doing one of my favorite things, the zucchini flowers with the string cheese. ah, that's so pretty to see. olmedo's cooking, his foc...

The spiciness. >> what most people miss is how really deep and really sophisticated the sauces here can be. like lyon is to france, oaxaca is to mexico, in my experience. >> you're right. also in my experience. >> not kissing your ass here. i was just in lyon. this is vicky's place. she's been cooking up traditional oaxacan dishes in the market for 30 years. >> whoa, that's awesome. cooking an egg right on -- oh, man. so the guy working the camal. first of all, a lot of the camal you see now are metal. that's old school -- super old school. the way they did back in zapotec times. >> yes. corre...

>> whoa, that's awesome. cooking an egg right on -- oh, man. so the guy working the camal. first of all, a lot of the camal you see now are metal. that's old school -- super old school. the way they did back in zapotec times. >> yes. correct. >> on the clay camal. >> yes. >> i'm looking over there, he's doing our tortillas. >> yes. >> and he's doing one of my favorite things. the zucchini flowers with the string cheese. that's so pretty to see. >> omero's cooking, his focus, his passion, have very old, very deep roots. >> my family were farmers. in a small village like main, since you are 6, 8...

Especially on sundays. it's a tradition to have barbacoa. >> it's so tasty. >> all this pasillo is full of chilies. people think that mexican food has to be necessarily spicy because of the chilies we use. and we go for flavors, not for the spiciness. >> what most people miss is how really deep and really sophisticated the sauces here can be. like lyon is to france, oaxaca is to mexico, in my experience. >> you're right. also in my experience. >> not kissing your ass here. i was just in lyon. this is vicky's place. she's been cooking up traditional oaxacan dishes in the market for 30 years. >>...

And russia all working around the clock. now we're learning what has been fueling them during those late nights. here's more on that over here at bat 4. they're not paying attention to first lady's guide of what guess to eat and what is not. >> instead of relying on coffee or energy drink the u.s. representatives have been eating snacks a lot of snacks. 15 members of the u.s. delegation. we're told since june they've eaten 20-pounds of string cheese -- >> string cheese. they love string cheese. >> everybody love string cheese. and ten points of strawberry advertisers. this is a one-point famil...