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Think about that number for a while. that's who's here now. contemplate if you will what would happen if anywhere near 10% of the workforce were no longer here. particularly since they're rather over-represented in those fields that most of us are in no hurry to enter. los angeles, like much of california, used to be part of mexico. now mexico and a whole lot of mexicans are a vital part of us. raul hinojosa-ojeda is a professor of chicano studies at ucla. gish bac on washington boulevard serves specialties from the city tlacolula de matamoros in oaxaca, mexico.

♪ >> anthony: street tacos are a not guilty at all pleasure for me, something of an obsession. they always make me happy. but mexican food has been redefining itself in significant ways for years. here and in mexico. across the city, young and extremely talented chefs are taking mexican traditions to the next level and beyond. maybe the most exciting new frontier of modern cooking. chef ray garcia, a native angelino, is one of those pioneers. located in the heart of downtown is broken spanish -- a higher-end, higher-priced mexican restaurant than most are accustomed to. chef eddie ruiz and r...

>> anthony: raul hinojosa-ojeda is a professor of chicano studies at ucla. gish bac on washington blvd. serves specialties from the city tlacolula de matamoros in oaxaca, mexico. >> raul: so, bro, you know about tlacolula, right? i mean -- >> anthony: it's the market, isn't it? >> raul: tlacolula is this village, okay, in the middle of a valley. the oldest valley where agriculture was invented in the world. these people who live here lived there for about 10,000 years. so there's archeological evidence of the seeds actually being manipulated. >> anthony: all the way back to the farms? >> raul:...

♪ >> anthony: street tacos are a not guilty at all pleasure for me, something of an obsession. they always make me happy. but mexican food has been redefining itself in significant ways for years. here and in mexico. across the city, young and extremely talented chefs are taking mexican traditions to the next level and beyond. maybe the most exciting new frontier of modern cooking. chef ray garcia, a native angelino, is one of those pioneers. located in the heart of downtown is broken spanish -- a higher-end, higher-priced mexican restaurant than most are accustomed to. chef eddie ruiz and r...

Now mexico, or a whole lot of mexicans, are a vital part of us. >> anthony: raul hinojosa-ojeda is a professor of chicano studies at ucla. gish bac on washington blvd. serves specialties from the city tlacolula de matamoros in oaxaca, mexico. >> raul: so, bro, you know about tlacolula, right? i mean -- >> anthony: it's the market, isn't it? >> raul: tlacolula is this village, okay, in the middle of a valley. the oldest valley where agriculture was invented in the world. these people who live here lived there for about 10,000 years. so there's archeological evidence of the seeds actually being ...