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1
00:00:06,506 --> 00:00:08,591
Okay, Omar?
Yeah.
2
00:00:08,675 --> 00:00:11,386
Okay. Man, it's soft.
It's crumbling like mad.
3
00:00:11,469 --> 00:00:12,595
Watch your foot, man.
4
00:00:12,679 --> 00:00:14,639
Just think about how
great that food is gonna be.
5
00:00:14,889 --> 00:00:16,766
Surely there's
an easier way down?
6
00:00:16,850 --> 00:00:19,185
Just be careful over
there because there's a beehive
7
00:00:19,269 --> 00:00:21,104
right on your left-hand side.
8
00:00:21,187 --> 00:00:22,856
hell.
9
00:00:22,939 --> 00:00:24,774
Who stuck a beehive
on the side of this?
10
00:00:25,191 --> 00:00:26,026
Look at them.
11
00:00:26,109 --> 00:00:27,318
Don't bother them please.
12
00:00:27,402 --> 00:00:28,862
Don't bother them!
13
00:00:30,238 --> 00:00:31,865
Be careful.
hell.
14
00:00:41,124 --> 00:00:43,835
I'm in the state
of Oaxaca, Southern Mexico.
15
00:00:43,918 --> 00:00:47,088
The spiritual home of
that delicious mole.
16
00:00:49,549 --> 00:00:52,844
Located nearly 300 miles
southeast of Mexico City,
17
00:00:52,927 --> 00:00:56,389
Oaxaca is a bastion
of indigenous culture
18
00:00:56,473 --> 00:00:57,891
and incredible produce.
19
00:00:58,391 --> 00:01:02,729
It's a food destination
that's finally getting
the attention it deserves.
20
00:01:05,648 --> 00:01:09,069
I'm on my way to meet the
extraordinary Gabriela Camara,
21
00:01:09,611 --> 00:01:11,946
one of Mexico's most
influential chefs.
22
00:01:12,030 --> 00:01:15,200
Now she's promised to show
me a side of Oaxacan cuisine
23
00:01:15,283 --> 00:01:17,994
that very few people
ever get to experience.
24
00:01:26,086 --> 00:01:27,087
Gordon!
25
00:01:27,170 --> 00:01:30,298
Gabriela. Wow.
This is beautiful.
26
00:01:30,381 --> 00:01:31,966
Welcome.
27
00:01:32,050 --> 00:01:35,053
GORDON Gabriella
Camara is one of Mexico's
most respected chefs.
28
00:01:35,929 --> 00:01:37,055
When she was 22,
29
00:01:37,138 --> 00:01:41,101
her passion for farm
to table cuisine led
her to open Mexico City
30
00:01:41,184 --> 00:01:42,685
favorite, Contramar.
31
00:01:43,186 --> 00:01:44,229
Two decades later,
32
00:01:44,312 --> 00:01:47,649
she continues
to put her own twist to
time honored traditions
33
00:01:47,732 --> 00:01:50,777
making her the star of
modern Mexican cuisine.
34
00:01:51,361 --> 00:01:52,112
Good to see you, my darling.
35
00:01:52,195 --> 00:01:52,987
Oh.
36
00:01:53,071 --> 00:01:54,155
So good to see you.
37
00:01:54,239 --> 00:01:55,323
My first time in Oaxaca.
38
00:01:55,406 --> 00:01:58,743
Oaxaca is a
very complex part of Mexico.
39
00:01:58,827 --> 00:02:00,703
In Mexico, everybody's
very proud of Oaxaca.
40
00:02:00,787 --> 00:02:01,746
Are you from here?
41
00:02:01,871 --> 00:02:02,872
I'm not from Oaxaca.
42
00:02:02,956 --> 00:02:04,415
I grew up closer
to Mexico City.
43
00:02:04,499 --> 00:02:05,458
Right.
44
00:02:05,583 --> 00:02:07,502
But Oaxaca
is the place for food.
45
00:02:07,585 --> 00:02:09,379
Yes, everyone's
talking about the mole.
46
00:02:09,462 --> 00:02:10,964
Yes.
Which, you know,
47
00:02:11,047 --> 00:02:13,216
I've never had
a chance to master but
are they that good here?
48
00:02:13,299 --> 00:02:15,718
I mean Oaxaca
is mole, mole is Oaxaca.
49
00:02:16,386 --> 00:02:18,179
GORDON
Mole is a rich,
50
00:02:18,304 --> 00:02:20,348
multi-layered sauce
made from chili peppers,
51
00:02:20,431 --> 00:02:22,517
fruits and multiple
nuts and spices.
52
00:02:23,017 --> 00:02:24,477
It's very complex.
53
00:02:24,602 --> 00:02:26,146
It's very difficult to learn.
54
00:02:26,229 --> 00:02:29,315
I am very intrigued
if you're gonna
master mole in a week.
55
00:02:29,732 --> 00:02:31,609
We'll see.
56
00:02:31,693 --> 00:02:33,403
GORDON
While mole can vary
from kitchen to kitchen,
57
00:02:33,486 --> 00:02:35,321
many begin with chocolate.
58
00:02:35,780 --> 00:02:39,325
So Gabriela introduces
me to Reina Mendoza,
59
00:02:39,409 --> 00:02:42,704
the queen of cocoa to teach me
how to make it from scratch.
60
00:02:48,251 --> 00:02:49,502
Nice to meet you.
61
00:02:49,586 --> 00:02:50,086
Pleasure meeting you.
62
00:02:50,170 --> 00:02:51,296
This is called a comal.
63
00:02:51,379 --> 00:02:52,547
Comal.
64
00:02:52,630 --> 00:02:53,756
And we, in general,
65
00:02:53,840 --> 00:02:54,841
they use comals
to make everything.
66
00:02:54,924 --> 00:02:56,092
To make tortillas, to
67
00:02:56,176 --> 00:02:57,802
roast different, you know,
the chilies, the cocoa.
68
00:02:57,886 --> 00:02:59,846
Got you. More here?
69
00:03:00,096 --> 00:03:01,431
How much more, everything?
70
00:03:01,514 --> 00:03:02,724
You want us to put
everything in there?
71
00:03:03,308 --> 00:03:04,726
This is a tradition.
Yes.
72
00:03:04,809 --> 00:03:06,060
But it
feels like a ritual.
73
00:03:06,144 --> 00:03:07,437
GABRIELA
It's so much of a ritual.
74
00:03:07,520 --> 00:03:11,566
Cocoa is really the
beginning of the festive
mole preparation.
75
00:03:11,649 --> 00:03:12,525
Right.
76
00:03:12,609 --> 00:03:14,027
It's very important.
77
00:03:14,110 --> 00:03:16,029
It smells delicious.
So good.
78
00:03:16,154 --> 00:03:20,366
One of the really wonderful
things about mole is you
79
00:03:20,783 --> 00:03:22,285
there's corn, you use chili.
80
00:03:22,368 --> 00:03:24,787
Chilies are the other really
fundamental thing for moles.
81
00:03:24,871 --> 00:03:25,788
Garlic.
82
00:03:25,872 --> 00:03:28,458
Garlic, of course.
Garlic, onion, tomatoes.
83
00:03:28,541 --> 00:03:29,959
Uh huh.
Different herbs.
84
00:03:30,043 --> 00:03:31,294
So chocolate's
essential in a mole?
85
00:03:31,377 --> 00:03:33,963
We have
moles without chocolate,
but this is more festive.
86
00:03:34,589 --> 00:03:35,965
It's more fancy.
87
00:03:36,049 --> 00:03:36,758
Ready.
88
00:03:36,841 --> 00:03:38,635
With the skins of
the cocoa beans removed,
89
00:03:39,135 --> 00:03:40,762
it's time to
grind them using a
90
00:03:40,845 --> 00:03:44,432
50-year-old tool
that's been passed down
through Reina's family.
91
00:03:44,849 --> 00:03:47,268
She's mixing
the cocoa, the cinnamon.
92
00:03:48,144 --> 00:03:50,605
Now I start to grind.
93
00:03:50,688 --> 00:03:51,773
Then she starts.
94
00:03:54,317 --> 00:03:56,236
All the ingredients
should be in the center
so they don't spread out.
95
00:03:56,319 --> 00:03:57,362
Right.
96
00:03:57,445 --> 00:03:58,488
Just that's
part of the technique.
97
00:03:58,571 --> 00:03:59,989
Now we can let him do it.
98
00:04:00,073 --> 00:04:01,866
Or do you not have any
confidence in him yet, Reina?
99
00:04:01,950 --> 00:04:03,910
She doesn't
really trust you.
100
00:04:05,912 --> 00:04:06,829
I'm here to work.
101
00:04:06,913 --> 00:04:07,830
Oh my lord.
102
00:04:07,914 --> 00:04:09,457
I want to see this.
I can't wait to see this.
103
00:04:09,540 --> 00:04:12,043
Mad. How does she?
104
00:04:12,502 --> 00:04:14,128
Yeah, trying to get a
word in here is a nightmare.
105
00:04:14,212 --> 00:04:15,421
It was hard to get
a word in edge ways,
106
00:04:15,505 --> 00:04:16,881
so that's not normal for me.
107
00:04:16,965 --> 00:04:20,218
But I sit,
I listen, I learn,
108
00:04:20,301 --> 00:04:21,511
I'm getting up to speed.
109
00:04:22,262 --> 00:04:23,263
Good job.
110
00:04:23,346 --> 00:04:26,891
Everyone thinks that
Mexican cuisine is a simple,
111
00:04:26,975 --> 00:04:28,810
sort of rustic cuisine
and this is...
112
00:04:29,185 --> 00:04:32,105
Well this is
why it's important for
you to be in Oaxaca.
113
00:04:32,188 --> 00:04:33,147
Yeah.
114
00:04:33,231 --> 00:04:36,526
Because Oaxaca is
so complex culturally, and then,
115
00:04:36,609 --> 00:04:39,737
and the food is as
complex as the culture is.
116
00:04:39,821 --> 00:04:40,655
Yeah.
117
00:04:42,782 --> 00:04:44,450
She says
you need to relax.
118
00:04:45,618 --> 00:04:48,830
Because, because
when we cook...
119
00:04:48,913 --> 00:04:49,872
Yes.
120
00:04:49,956 --> 00:04:53,126
We are transmitting
our mood into the food.
121
00:04:53,209 --> 00:04:55,003
Yes. Right.
So slow down.
122
00:04:55,086 --> 00:04:56,045
Uh huh.
123
00:04:56,129 --> 00:04:57,964
Slow down
and enjoy it she said.
124
00:04:58,047 --> 00:05:00,174
That's the first
time in my career I've
been told to slow down,
125
00:05:00,258 --> 00:05:04,595
and that's the opposite
to how I work so I think
I'm in for a tough week.
126
00:05:06,097 --> 00:05:08,182
That smells beautiful.
127
00:05:08,266 --> 00:05:09,350
Can we taste this now please?
128
00:05:09,434 --> 00:05:10,518
Can we try it now?
129
00:05:10,601 --> 00:05:11,561
We can try it now.
130
00:05:12,562 --> 00:05:14,480
So traditionally,
in Oaxaca, chocolate.
131
00:05:14,564 --> 00:05:15,398
No!
132
00:05:16,774 --> 00:05:17,734
It's for drinking.
133
00:05:18,318 --> 00:05:19,819
But chocolate
is prepared with water.
134
00:05:19,902 --> 00:05:20,778
Wow.
135
00:05:20,862 --> 00:05:25,658
That's just the start of
the process that I need to
go through to get a mole.
136
00:05:26,284 --> 00:05:27,285
Thank you.
137
00:05:27,702 --> 00:05:29,787
It smells festive,
with the cinnamon.
138
00:05:32,081 --> 00:05:35,835
It tastes so rich, and it
tastes like there's milk or
cream in there but it's not,
139
00:05:35,918 --> 00:05:36,753
it's just water.
140
00:05:36,836 --> 00:05:38,588
That's down to the
chocolate, right?
141
00:05:38,671 --> 00:05:40,423
Really good.
142
00:05:40,506 --> 00:05:42,008
Muches gracias.
143
00:05:43,676 --> 00:05:47,472
Chocolate is one of
the very important ingredients
and now you're gonna go off on
144
00:05:47,555 --> 00:05:49,640
adventures to learn
about other ingredients.
145
00:05:49,724 --> 00:05:53,936
In a week, you're gonna come
back and we're gonna cook and
146
00:05:54,020 --> 00:05:56,856
you're gonna prove to me that
you can cook a Oaxacan meal.
147
00:05:57,523 --> 00:05:58,608
First stop,
where are we going?
148
00:05:58,691 --> 00:06:00,360
Into the hills.
Into the hills?
149
00:06:00,443 --> 00:06:01,778
It's going
to be an adventure.
150
00:06:01,861 --> 00:06:02,820
Uh huh.
151
00:06:02,904 --> 00:06:04,322
Maybe you'll
suffer a little bit,
152
00:06:04,405 --> 00:06:06,866
but you seem to enjoy
suffering a little bit.
153
00:06:06,949 --> 00:06:08,201
You ready?
154
00:06:08,284 --> 00:06:10,161
I am.
155
00:06:14,123 --> 00:06:17,919
I've got only one week
to learn about one of the
world's most complex cuisines
156
00:06:18,127 --> 00:06:20,880
before I go
head-to-head with Gabriela.
157
00:06:20,963 --> 00:06:24,509
Fortunately, she's
arranged for some of
her friends to help.
158
00:06:24,592 --> 00:06:27,762
Local guide, Carlos Goosman,
is taking me to meet them.
159
00:06:30,390 --> 00:06:34,977
Now, Carlos, I'm here
to meet a man called Omar
160
00:06:35,061 --> 00:06:38,147
to hopefully find
some delicious ingredients.
161
00:06:38,231 --> 00:06:39,399
CARLOS
Yeah, just keep it straight.
162
00:06:39,482 --> 00:06:40,900
GORDON I
can't go anywhere else, can I?
163
00:06:40,983 --> 00:06:42,568
(bleep), sorry.
164
00:06:43,653 --> 00:06:45,154
You are kidding me!
165
00:06:45,363 --> 00:06:47,698
Come on, stop it. No.
166
00:06:47,782 --> 00:06:49,117
Be careful,
be careful.
167
00:06:49,200 --> 00:06:50,493
Don't get that close, okay?
168
00:06:52,245 --> 00:06:53,788
Omar, Pepe!
169
00:06:53,871 --> 00:06:55,832
What's that, Gordon?
Are you coming down?
170
00:06:55,915 --> 00:06:57,250
Where's the buffet?
171
00:06:57,333 --> 00:06:59,377
This way. Come on down.
172
00:06:59,752 --> 00:07:01,379
Surely there's a road down?
173
00:07:01,462 --> 00:07:02,964
50 miles that way.
174
00:07:03,047 --> 00:07:03,923
Seriously?
175
00:07:04,006 --> 00:07:06,300
Yeah. Come on, come on.
Are you crazy?
176
00:07:06,968 --> 00:07:08,928
No, you have
to rappel down, man.
177
00:07:11,472 --> 00:07:12,432
Let's go, Capitan.
178
00:07:12,515 --> 00:07:16,018
I came here determined to
unlock the secret of mole.
179
00:07:16,769 --> 00:07:19,355
If I'd known the first
step was to scale a cliff,
180
00:07:19,439 --> 00:07:21,190
I may have sent
one of my sous chefs.
181
00:07:21,732 --> 00:07:22,984
Gordon is coming down.
182
00:07:23,067 --> 00:07:23,985
Watch out!
183
00:07:26,404 --> 00:07:27,864
Yes, like that man.
184
00:07:28,948 --> 00:07:30,366
One step by one.
185
00:07:31,200 --> 00:07:32,243
Okay, Omar?
186
00:07:32,326 --> 00:07:33,161
Yeah.
187
00:07:33,327 --> 00:07:36,706
Okay. Man, it's soft.
It's crumbling like mad.
188
00:07:36,998 --> 00:07:38,207
Watch your foot, man.
189
00:07:38,291 --> 00:07:40,209
Just think about how
great that food is gonna be.
190
00:07:40,293 --> 00:07:43,838
It's hard to
get your feet in because
it just, it slips away.
191
00:07:45,173 --> 00:07:46,841
Surely there's an
easier way down?
192
00:07:47,133 --> 00:07:50,178
Just be careful over
there because there's a beehive
193
00:07:50,261 --> 00:07:51,888
right on your left hand side.
194
00:07:53,097 --> 00:07:55,224
Who stuck a beehive
on the side of this?
195
00:07:55,308 --> 00:07:56,601
Look at them.
196
00:07:56,976 --> 00:07:58,144
Don't bother them, please.
197
00:07:58,519 --> 00:08:00,062
Don't bother them!
198
00:08:01,105 --> 00:08:02,106
Be careful.
199
00:08:11,407 --> 00:08:12,492
OMAR There you go.
200
00:08:12,575 --> 00:08:15,786
Good job.
Bloody hell.
201
00:08:16,370 --> 00:08:19,916
Some call Omar Alonzo,
the unofficial mayor of Oaxaca.
202
00:08:20,166 --> 00:08:21,501
Man, good to see you guys.
203
00:08:21,584 --> 00:08:23,252
His friend, Pepe Karizoza,
204
00:08:23,336 --> 00:08:27,465
grew up on this
land and has foraged
it since he was a child.
205
00:08:28,257 --> 00:08:30,468
So these ingredients are
somewhat unique, right?
206
00:08:30,551 --> 00:08:32,303
This is the only place
where you can find them.
207
00:08:32,386 --> 00:08:33,387
Right.
208
00:08:33,471 --> 00:08:34,972
And it's very
unique how you find them,
209
00:08:35,056 --> 00:08:36,224
and where you find
them because it's not like
210
00:08:36,307 --> 00:08:37,850
they're laying around
somewhere, you know?
211
00:08:37,934 --> 00:08:38,809
Got you.
212
00:08:38,893 --> 00:08:41,395
So are these mainstream
ingredients, or is
this a wild ingredient?
213
00:08:41,479 --> 00:08:43,898
This is a wild ingredient,
and we are right here.
214
00:08:43,981 --> 00:08:45,191
What's the ax for?
215
00:08:45,274 --> 00:08:46,442
Chopping down the cactus, no.
216
00:08:46,526 --> 00:08:47,652
What about right there?
217
00:08:47,735 --> 00:08:50,238
What the hell!
What, the tree trunk?
218
00:08:50,613 --> 00:08:52,281
You see that?
219
00:08:52,782 --> 00:08:53,991
Oh. Are you serious?
220
00:08:54,075 --> 00:08:55,785
Yeah.
221
00:08:55,868 --> 00:08:56,953
Inside here?
222
00:08:57,036 --> 00:08:58,454
It's like breaking
up a piñata, you know?
223
00:08:58,538 --> 00:09:00,122
You break it and
you see what's in it.
224
00:09:00,206 --> 00:09:01,123
There's ingredients in here.
225
00:09:01,207 --> 00:09:02,750
There's food
in there, yeah.
226
00:09:02,833 --> 00:09:04,627
We just need to get it out.
227
00:09:06,587 --> 00:09:09,674
One, one.
228
00:09:10,841 --> 00:09:12,843
What the hell
can be inside this log?
229
00:09:13,553 --> 00:09:15,680
Your prize when you're
cooking against Gabriela.
230
00:09:16,430 --> 00:09:18,724
Pepe said this was
like breaking a piñata.
231
00:09:18,808 --> 00:09:20,560
There you go.
232
00:09:20,643 --> 00:09:22,353
Uh, no.
233
00:09:22,979 --> 00:09:27,483
But I've never
been to a birthday party
and seen a blindfolded kid
234
00:09:27,733 --> 00:09:29,235
swinging an ax.
235
00:09:29,569 --> 00:09:31,279
Oh, you just
killed our food I think.
236
00:09:31,362 --> 00:09:32,989
Pepe.
237
00:09:33,072 --> 00:09:34,240
Can you?
238
00:09:35,408 --> 00:09:36,617
Look at the bright side,
239
00:09:36,701 --> 00:09:38,452
we're gonna have
plenty of firewood.
240
00:09:39,662 --> 00:09:42,081
Ah.
Okay.
241
00:09:42,582 --> 00:09:45,209
Ah. What is that? A grub?
242
00:09:45,293 --> 00:09:47,753
That's a gusano yeah.
There's another one.
243
00:09:50,506 --> 00:09:51,966
It's full of protein.
244
00:09:52,049 --> 00:09:54,385
Proteina.
It's full of proteina.
A bloody worm.
245
00:09:54,468 --> 00:09:58,055
If this is what's inside
of a Oaxacan piñata.
246
00:09:58,139 --> 00:09:59,724
Whoa, it's biting me.
247
00:09:59,807 --> 00:10:03,060
GORDON
Please don't invite me to
your kid's next birthday party.
248
00:10:05,980 --> 00:10:07,857
Yes.
249
00:10:07,940 --> 00:10:10,109
Listen, I have a bad,
bad, bad history of worms.
250
00:10:10,192 --> 00:10:11,652
We're not eating these
things raw, are we?
251
00:10:11,736 --> 00:10:13,112
No we're not.
We gotta cook 'em now.
252
00:10:13,195 --> 00:10:15,615
You'll see how delicious
they're gonna turn out.
253
00:10:15,698 --> 00:10:18,117
GORDON Honestly,
I don't think I've ever been so
254
00:10:18,200 --> 00:10:19,994
happy to eat cooked worms.
255
00:10:20,536 --> 00:10:21,746
This is it.
256
00:10:21,829 --> 00:10:22,622
This is it.
257
00:10:22,705 --> 00:10:23,998
No salt,
no pepper, no...
258
00:10:24,081 --> 00:10:25,458
Nothing. Nothing.
259
00:10:25,541 --> 00:10:27,793
Okay, pick your worm and
then cook it the way you want.
260
00:10:27,877 --> 00:10:28,669
GORDON
Pick my worm.
261
00:10:28,753 --> 00:10:29,587
OMAR Over easy.
262
00:10:29,670 --> 00:10:31,505
GORDON So I'll
go for this one here. Okay?
263
00:10:31,589 --> 00:10:33,341
Pepe, that's yours.
264
00:10:33,424 --> 00:10:35,259
Yeah, let's do it Pepe.
265
00:10:35,343 --> 00:10:36,636
GORDON So
when would you eat this?
266
00:10:36,719 --> 00:10:38,262
In the winter
when it gets cold.
267
00:10:38,346 --> 00:10:39,764
This will be the protein.
268
00:10:39,847 --> 00:10:41,223
People survive on
these things in the winter?
269
00:10:41,307 --> 00:10:42,141
Yeah.
270
00:10:42,224 --> 00:10:44,644
Can you see
that laid on top of a
delicious mole negro?
271
00:10:44,727 --> 00:10:45,811
Oh, yes.
272
00:10:45,895 --> 00:10:47,480
Definitely.
273
00:10:47,563 --> 00:10:48,606
I'm not too sure.
274
00:10:48,689 --> 00:10:49,815
Well, this
is what we want.
275
00:10:49,899 --> 00:10:50,733
The color.
276
00:10:50,816 --> 00:10:52,193
That texture,
yeah, and the color.
277
00:10:52,276 --> 00:10:53,694
Ooh, they smell good already.
278
00:10:53,778 --> 00:10:55,029
Alright, go for it.
279
00:10:55,112 --> 00:10:57,156
You first because
you're our guest.
280
00:10:57,239 --> 00:10:59,033
I'm hoping they
taste better than they look.
281
00:10:59,116 --> 00:11:01,118
Come on, because they
don't look very appetizing.
282
00:11:01,202 --> 00:11:03,579
Any last words
you would like to say?
283
00:11:03,663 --> 00:11:05,831
So we just
take a bite, crunch it.
284
00:11:05,915 --> 00:11:07,083
Chew on it.
285
00:11:07,166 --> 00:11:09,418
Yeah, okay.
286
00:11:19,053 --> 00:11:20,846
GORDON I'm
in the hills outside Oaxaca,
287
00:11:20,930 --> 00:11:22,640
and my guides, Omar and Pepe,
288
00:11:22,723 --> 00:11:24,975
are introducing me to one
of their favorite snacks.
289
00:11:25,768 --> 00:11:28,771
Okay. I can't say I
share their enthusiasm.
290
00:11:37,405 --> 00:11:39,740
It's very paste-y,
it's very mealy, it's...
291
00:11:40,366 --> 00:11:41,867
Did it taste
like butter to you?
292
00:11:41,951 --> 00:11:45,496
Butter?
No, it tasted like sawdust,
gone warm, creamed up and.
293
00:11:45,579 --> 00:11:46,497
Pepe.
294
00:11:46,831 --> 00:11:48,040
Cheers.
295
00:11:51,419 --> 00:11:53,254
Wow, they're
really good.
296
00:11:53,337 --> 00:11:55,172
Not for me.
297
00:11:55,256 --> 00:11:56,674
I feel kind of bad
that you didn't like them,
298
00:11:56,757 --> 00:11:58,551
and I'm gonna give
it a second try if you're
299
00:11:58,634 --> 00:11:59,552
up for it.
300
00:11:59,635 --> 00:12:02,096
Something also very, very
unique and interesting.
301
00:12:02,805 --> 00:12:03,889
Let's go.
302
00:12:03,973 --> 00:12:06,767
It can't be
difficult on the back
of that liquid worm.
303
00:12:08,894 --> 00:12:12,064
If I'm going to compete
on Gabriela's manor,
304
00:12:12,148 --> 00:12:13,691
even though they're
not my cup of tea,
305
00:12:13,774 --> 00:12:16,152
I've got to think of a
way of using those worms.
306
00:12:16,610 --> 00:12:17,903
OMAR For sure
it's going to be sweeter.
307
00:12:17,987 --> 00:12:19,363
Sweeter?
Unique also.
308
00:12:19,447 --> 00:12:20,948
Right.
What are we looking for?
309
00:12:21,031 --> 00:12:22,366
We're looking
for honey ants.
310
00:12:22,450 --> 00:12:23,451
Honey ants?
311
00:12:23,534 --> 00:12:25,619
Yes.
Here?
Yeah.
312
00:12:25,703 --> 00:12:28,205
GORDON
Omar tells me that
these ants come out at night
313
00:12:28,289 --> 00:12:31,500
and collect nectar from
the plants and trees around
314
00:12:31,584 --> 00:12:33,836
them to produce
their own kind of honey.
315
00:12:33,919 --> 00:12:35,713
That's the food for
the rest of the colony.
316
00:12:35,796 --> 00:12:36,839
But how do you
get the honey from it?
317
00:12:36,922 --> 00:12:39,383
Oh, you just
put it in your mouth
and as you put in mouth,
318
00:12:39,467 --> 00:12:40,468
they're gonna pop.
319
00:12:40,551 --> 00:12:41,761
Bloody hell.
320
00:12:41,844 --> 00:12:43,637
The cool thing is
that the ant doesn't die,
321
00:12:43,721 --> 00:12:44,889
so you just, like, pop it,
322
00:12:44,972 --> 00:12:47,433
drink the honey and
then you just put the
ant back into the hole.
323
00:12:47,516 --> 00:12:48,559
Really?
324
00:12:48,642 --> 00:12:50,603
Yeah.
Oh, there's some ants.
So that's a good sign.
325
00:12:50,686 --> 00:12:52,229
Okay.
Go for it.
326
00:12:52,313 --> 00:12:53,522
Just lay down on
the floor, Gordon.
327
00:12:53,606 --> 00:12:54,607
Okay.
328
00:12:55,274 --> 00:12:56,484
Oh my God, look
how many we've found.
329
00:12:56,567 --> 00:12:57,610
Look,
they're already leaving.
330
00:12:58,402 --> 00:12:59,236
That's all honey?
331
00:12:59,320 --> 00:13:00,362
Yeah.
332
00:13:00,446 --> 00:13:02,156
It looks like a ball.
Yeah, it's their belly.
333
00:13:02,239 --> 00:13:03,449
Really?
Yes.
334
00:13:03,532 --> 00:13:05,159
And then more
hanging down here?
335
00:13:05,618 --> 00:13:06,702
They're
hanging right there.
336
00:13:07,411 --> 00:13:08,996
In a hole at the top.
337
00:13:09,079 --> 00:13:11,040
Oh my God,
they're all there.
338
00:13:11,123 --> 00:13:13,959
There's a hole full of sacks.
339
00:13:14,043 --> 00:13:14,919
How beautiful are they?
340
00:13:15,002 --> 00:13:16,629
Wow. Wow, that's plenty.
341
00:13:16,712 --> 00:13:18,214
GORDON
One, two, three, four, five.
342
00:13:18,297 --> 00:13:19,381
They're all
different sizes too.
343
00:13:19,465 --> 00:13:22,051
GORDON
They're beautiful.
Why aren't they biting?
344
00:13:22,384 --> 00:13:24,303
OMAR
'Cause they're Oaxacans,
they're friendly.
345
00:13:24,386 --> 00:13:27,056
GORDON The actual
sack is connected to the body.
346
00:13:27,139 --> 00:13:27,973
Uh huh.
347
00:13:28,057 --> 00:13:29,767
Man, they're like
little balloons, aren't they?
348
00:13:29,850 --> 00:13:31,185
Literally amber, no?
349
00:13:31,268 --> 00:13:33,312
So just bite the belly.
350
00:13:33,395 --> 00:13:34,271
Uh huh.
351
00:13:34,355 --> 00:13:35,523
Just literally
suck on its sack?
352
00:13:35,606 --> 00:13:37,525
Yeah.
353
00:13:50,287 --> 00:13:51,705
That's delicious.
354
00:13:51,789 --> 00:13:52,665
Yes.
355
00:13:52,748 --> 00:13:56,585
It tastes like
sort of sweet honey
stroke cider, vinegar.
356
00:13:56,669 --> 00:13:59,088
I want a main course,
this one's my appetizer.
357
00:14:01,131 --> 00:14:03,467
Woo-hoo.
You just go for it.
358
00:14:07,221 --> 00:14:08,389
It's pretty unique, isn't it?
359
00:14:08,472 --> 00:14:10,599
Yes.
360
00:14:14,311 --> 00:14:15,855
And he's still alive.
361
00:14:16,272 --> 00:14:17,231
Look.
362
00:14:17,314 --> 00:14:18,941
It's sweet, so how
come it's so sweet?
363
00:14:19,024 --> 00:14:20,943
Because of what
they collect at night,
364
00:14:21,026 --> 00:14:23,070
all of the flowers and the
nectar from the different
365
00:14:23,153 --> 00:14:24,071
plants around them.
366
00:14:24,154 --> 00:14:25,531
GORDON And would
you cook with them or just?
367
00:14:25,614 --> 00:14:28,284
I think it will
be really hard for you
to collect a lot of them.
368
00:14:28,367 --> 00:14:29,368
GORDON Yeah.
369
00:14:29,451 --> 00:14:34,832
The ants were delicious
but I can't transport them
because you suck that belly
370
00:14:34,915 --> 00:14:36,041
off the ant.
371
00:14:36,125 --> 00:14:39,962
That's a little treasure,
a little nugget of magic
that Oaxaca has as a secret
372
00:14:40,045 --> 00:14:41,380
ingredient that I can't take.
373
00:14:41,463 --> 00:14:42,882
That was delicious.
374
00:14:42,965 --> 00:14:44,216
I'm glad
that you like it,
375
00:14:44,300 --> 00:14:45,342
but we're
not quite done yet.
376
00:14:45,426 --> 00:14:46,635
We have another
surprise for you.
377
00:14:46,719 --> 00:14:48,345
One more.
One more.
378
00:14:48,429 --> 00:14:49,555
As tasty as that?
379
00:14:49,638 --> 00:14:51,098
Yes.
Yes.
380
00:14:51,181 --> 00:14:52,474
Aha, that was way better
than the worms by the way.
381
00:14:52,558 --> 00:14:54,643
Yeah?
You see that right there?
382
00:14:55,311 --> 00:14:58,856
That's a tree.
Look deeper.
What is that?
383
00:15:00,274 --> 00:15:01,525
It's a wasp hive.
384
00:15:01,609 --> 00:15:03,152
Stop it.
385
00:15:03,235 --> 00:15:05,321
Why are we?
Why are we collecting wasps?
386
00:15:06,280 --> 00:15:08,449
There's larvae
but also honey in it.
387
00:15:08,532 --> 00:15:09,658
Wasps don't produce honey.
388
00:15:09,742 --> 00:15:11,785
They do.
You'll be surprised.
389
00:15:11,869 --> 00:15:13,621
Pepe, is he serious?
Si.
390
00:15:13,704 --> 00:15:15,623
You ready? But.
391
00:15:16,665 --> 00:15:18,167
Stop it.
392
00:15:18,250 --> 00:15:19,835
You got to
put that on first.
393
00:15:19,919 --> 00:15:21,086
Will they get angry?
394
00:15:21,170 --> 00:15:23,380
Let's say they
wouldn't enjoy our company.
395
00:15:23,464 --> 00:15:26,550
GORDON
Putting on a protective
suit is never a good sign.
396
00:15:26,634 --> 00:15:30,971
Apparently, gathering
the larva requires a lot of
courage and a touch of crazy.
397
00:15:32,932 --> 00:15:34,934
You see it?
Got it, yeah. Wow.
Alright.
398
00:15:35,017 --> 00:15:36,894
GORDON The plan is
to tie a rope to the tree and
399
00:15:36,977 --> 00:15:39,355
shake it until all the wasps
have left the nest.
400
00:15:40,105 --> 00:15:41,899
How many wasps are
in there roughly?
401
00:15:44,193 --> 00:15:46,236
5,000.
5,000 wasps?
Yes.
402
00:15:46,320 --> 00:15:47,696
So right now
they're all sleeping?
403
00:15:47,780 --> 00:15:50,658
OMAR
Yes, they're cold because
of the weather change.
404
00:15:54,495 --> 00:15:56,246
Wait, wait. Wait, wait.
Pepe, for
405
00:15:56,664 --> 00:15:57,790
Pepe wait!
406
00:15:58,207 --> 00:16:00,584
Don't shake it yet.
Wait.
407
00:16:00,668 --> 00:16:02,544
Thousands of wasps
inside that little nest.
408
00:16:02,628 --> 00:16:05,798
You don't wanna piss
off a hive anytime.
409
00:16:05,881 --> 00:16:06,924
They've started coming out.
410
00:16:07,007 --> 00:16:08,175
Oh, they're coming out.
They're coming.
411
00:16:08,258 --> 00:16:09,385
They're gonna
start to come out.
412
00:16:09,468 --> 00:16:10,636
Watch out.
Pepe, Pepe, Pepe.
413
00:16:10,719 --> 00:16:11,929
Pepe, Pepe.
414
00:16:13,472 --> 00:16:15,057
Are we ready?
415
00:16:15,140 --> 00:16:17,643
Yeah, Pepe, this is his
back garden so, you know,
416
00:16:17,726 --> 00:16:19,728
he was right up there tying
the sort of lasso,
417
00:16:19,812 --> 00:16:20,980
and then we were
tugging and pulling and
418
00:16:21,063 --> 00:16:22,272
all of a sudden
they started coming out.
419
00:16:22,648 --> 00:16:24,650
Isn't this a bit
crazy for ingredients?
420
00:16:25,859 --> 00:16:26,819
Gently, gently.
421
00:16:27,319 --> 00:16:29,363
Okay, stop, stop.
422
00:16:30,614 --> 00:16:32,366
Check if the queen already left.
423
00:16:32,449 --> 00:16:33,200
This is crazy.
424
00:16:33,283 --> 00:16:34,785
Not yet. Wait for me.
425
00:16:34,868 --> 00:16:35,703
Are they leaving?
426
00:16:35,786 --> 00:16:36,912
Yes, hold on.
427
00:16:37,788 --> 00:16:40,708
What's he doing?
He's shaking it.
What the
428
00:16:41,500 --> 00:16:43,919
Can you see any wasps leaving?
429
00:16:44,003 --> 00:16:44,920
Yeah,
there's a lot of them.
430
00:16:46,130 --> 00:16:47,339
GORDON
He's gonna...
431
00:16:48,007 --> 00:16:48,966
He's getting the machete.
432
00:16:49,466 --> 00:16:51,760
A machete?
He's gonna fight them.
(bleep)!
433
00:16:59,184 --> 00:17:00,769
GORDON
I'm in the hills of Oaxaca,
434
00:17:00,853 --> 00:17:03,647
attempting to harvest wasp
larvae for my final cook.
435
00:17:04,106 --> 00:17:05,566
He's going to...
436
00:17:06,233 --> 00:17:07,192
He's getting the machete.
437
00:17:07,860 --> 00:17:08,777
A machete?
438
00:17:08,861 --> 00:17:09,903
He's going
to fight them.
439
00:17:11,280 --> 00:17:15,325
But the two guys I'm with
seem hellbent on making
sure I don't get there.
440
00:17:17,870 --> 00:17:19,747
Five thousand wasps,
isn't tat a dangerous
thing to do down there?
441
00:17:22,624 --> 00:17:23,917
I believe its ready.
442
00:17:24,960 --> 00:17:27,796
Ooh, he got it.
Have they all gone?
All gone. Looks like it.
443
00:17:28,881 --> 00:17:30,716
This is as soft as paper.
444
00:17:30,799 --> 00:17:32,760
Layer by layer, you
have to break it up.
445
00:17:34,094 --> 00:17:35,220
Oh, that's honey.
446
00:17:35,304 --> 00:17:36,597
Look, you see it?
447
00:17:36,680 --> 00:17:37,931
GORDON This
bit here's the honeycomb?
448
00:17:38,015 --> 00:17:41,101
OMAR Yes.
Wanna get it off the branch?
449
00:17:42,436 --> 00:17:45,397
This is going to be
your secret weapon in
the cookout at the end.
450
00:17:46,273 --> 00:17:47,691
There's the
honey there, look.
451
00:17:47,775 --> 00:17:49,151
Oh, it looks good.
452
00:17:49,234 --> 00:17:50,527
Shall we?
Shall we try it?
453
00:17:50,611 --> 00:17:53,322
So I had no idea
that wasps produce honey.
454
00:17:53,405 --> 00:17:54,573
Si, si.
455
00:17:54,656 --> 00:17:56,325
You have to
eat the whole thing.
456
00:17:56,909 --> 00:17:58,452
Cheers, guys.
457
00:17:58,535 --> 00:18:02,289
Wow.
Hm. That is so delicious.
458
00:18:03,749 --> 00:18:05,209
That is so sweet.
459
00:18:05,292 --> 00:18:09,505
Cracking this like paper
mache, skull open and you've
got these incredible little
460
00:18:09,588 --> 00:18:12,591
compartments that are laced
with the most amazing honey.
461
00:18:13,092 --> 00:18:15,803
Not as sweet as
bee honey, but so delicious.
462
00:18:16,512 --> 00:18:17,346
Oh my God.
463
00:18:17,429 --> 00:18:18,472
The honey's great,
464
00:18:18,555 --> 00:18:21,058
but the main ingredient
is the larva that
you're gonna find in there.
465
00:18:21,141 --> 00:18:22,267
Oh my God, look at that.
466
00:18:22,768 --> 00:18:23,894
Ah.
467
00:18:25,395 --> 00:18:26,522
And here are the larvae.
468
00:18:26,605 --> 00:18:27,356
That's the larvae there.
469
00:18:27,439 --> 00:18:27,773
Here.
470
00:18:28,816 --> 00:18:31,193
So that's them.
So they're wasp eggs.
471
00:18:31,276 --> 00:18:32,152
Uh huh.
472
00:18:32,236 --> 00:18:33,654
And so what would
you do with the larvae?
473
00:18:33,737 --> 00:18:36,532
OMAR
So you cook them and
then you make sauce with it.
474
00:18:37,241 --> 00:18:38,242
GORDON Wow.
475
00:18:38,325 --> 00:18:39,660
There you go.
And so what's in here?
476
00:18:39,743 --> 00:18:40,994
You've got larvae,
what else is in there?
477
00:18:41,078 --> 00:18:42,955
Garlic, onion,
chili, water, salt.
478
00:18:43,038 --> 00:18:44,414
Wow.
479
00:18:44,498 --> 00:18:46,416
Hm.
480
00:18:47,209 --> 00:18:49,169
Wow. That is beautiful.
481
00:18:49,253 --> 00:18:51,505
It's definitely given
me some great ideas
ahead of the final cook.
482
00:18:51,630 --> 00:18:53,257
He already has a lot
of ideas for cooking.
483
00:18:53,340 --> 00:18:56,635
For me,
it's interesting to see what
Oaxaca has to offer and these
484
00:18:56,718 --> 00:18:58,679
ingredients are
second to none.
485
00:18:59,096 --> 00:19:00,931
Yeah, we have it all.
Delicious. Good job.
486
00:19:01,014 --> 00:19:02,307
Ah.
Seriously, thank you.
487
00:19:02,975 --> 00:19:03,559
Perfect.
488
00:19:05,352 --> 00:19:06,186
Hm.
489
00:19:06,270 --> 00:19:10,399
I'm starting to
get up to speed with
the Oaxacan DNA now.
490
00:19:10,816 --> 00:19:11,859
There's more than
just chocolate.
491
00:19:11,942 --> 00:19:14,778
This has got incredible
layers that are in abundance.
492
00:19:22,494 --> 00:19:24,663
GORDON
With only a few days
left until the final cook,
493
00:19:24,746 --> 00:19:27,916
I need to go big or go home
if I'm gonna have any chance
494
00:19:28,000 --> 00:19:29,668
of beating Gabriela.
495
00:19:30,377 --> 00:19:34,256
And that means I need
to get my hands on
a world class mole.
496
00:19:35,299 --> 00:19:40,262
So I've asked Oaxacan
foodie, Nicky, to introduce
me to a local legend.
497
00:19:41,138 --> 00:19:43,932
Now, Nicky, you said you
were going to take me to a guy
498
00:19:44,016 --> 00:19:46,018
that produces the
best mole in Oaxaca.
499
00:19:46,518 --> 00:19:49,771
Yes. So he
is right over here, Jorge.
500
00:19:49,855 --> 00:19:52,065
They call him El Mole because
his mole is that good.
501
00:19:52,149 --> 00:19:53,901
Seriously?
Yes.
What, in here?
502
00:19:53,984 --> 00:19:55,402
Yeah, it's right here.
You see the sign?
503
00:19:55,485 --> 00:19:56,737
Really?
504
00:19:56,820 --> 00:19:58,280
Alfonsina.
I can't wait.
505
00:19:58,363 --> 00:20:00,657
Alfonsina.
This place looks beautiful.
506
00:20:00,741 --> 00:20:02,826
There's Jorge.
Ah. Jorge.
507
00:20:03,577 --> 00:20:06,246
Hey.
Good morning.
Good morning.
508
00:20:06,330 --> 00:20:08,498
You good?
Nice to meet you.
509
00:20:08,582 --> 00:20:10,209
Pleased to meet you.
Absolute pleasure.
Yeah.
510
00:20:10,292 --> 00:20:13,962
So this is the.
This is a family recipe.
511
00:20:14,046 --> 00:20:16,089
A family recipe.
All upstairs, right?
512
00:20:16,173 --> 00:20:17,549
Big secret.
513
00:20:19,134 --> 00:20:20,886
Now it's not a secret.
514
00:20:21,345 --> 00:20:23,013
No.
Just between you and I.
515
00:20:23,096 --> 00:20:26,058
Okay, I'll keep it a secret.
I promise. Okay.
516
00:20:27,684 --> 00:20:28,644
GORDON
The first step,
517
00:20:28,727 --> 00:20:31,772
Jorge hands me blistered
tomatoes and tomatillos.
518
00:20:33,106 --> 00:20:34,691
Si.
519
00:20:34,775 --> 00:20:37,444
Next, while I clean and remove
the seeds from the chilies.
520
00:20:38,237 --> 00:20:41,448
Everything I'm toasting
here will always be on low heat.
521
00:20:41,531 --> 00:20:44,660
GORDON
Jorge toasts different
nuts and spices on the comal.
522
00:20:44,743 --> 00:20:48,664
I got up to speed with
making chocolate, and what
else is going into this?
523
00:20:49,456 --> 00:20:51,792
Thyme, oregano.
524
00:20:51,875 --> 00:20:52,876
Yeah.
525
00:20:52,960 --> 00:20:57,547
NICKY
Sesame seeds, raisins,
garlic, almonds and cinnamon.
526
00:20:58,090 --> 00:20:59,967
And then the
onions are going to
roast onto the coals?
527
00:21:00,050 --> 00:21:01,134
Exactly.
528
00:21:01,218 --> 00:21:02,719
There's
nothing measured out.
529
00:21:02,803 --> 00:21:04,513
Jorge is just cooking
with the eyes.
530
00:21:04,596 --> 00:21:05,681
Uh huh.
531
00:21:05,764 --> 00:21:06,848
Is that
just confidence?
532
00:21:06,932 --> 00:21:08,475
I think
it's just practice.
533
00:21:08,558 --> 00:21:09,768
A lot of practice.
534
00:21:09,851 --> 00:21:12,354
Cooking with your heart is
going to give a lot of flavor.
535
00:21:12,437 --> 00:21:13,522
Yes.
536
00:21:14,815 --> 00:21:16,441
So that's the
chiles that you just cleaned,
537
00:21:16,525 --> 00:21:17,859
so now you can mix
everything together.
538
00:21:17,943 --> 00:21:18,860
Mix it all up?
539
00:21:18,944 --> 00:21:20,821
Yeah.
540
00:21:20,904 --> 00:21:23,448
One of the best
spatulas I've ever had
in my life and, clearly,
541
00:21:23,532 --> 00:21:25,659
one of the cheapest.
542
00:21:27,160 --> 00:21:30,330
GORDON With
the almost dizzying variety
of spices and nuts, we add,
543
00:21:30,414 --> 00:21:31,748
of all things...
544
00:21:31,832 --> 00:21:33,375
That is hot.
545
00:21:33,750 --> 00:21:35,585
GORDON
Roasted plantain.
546
00:21:35,669 --> 00:21:38,672
I mean I just love
the smell of this.
547
00:21:39,006 --> 00:21:39,965
That smells incredible.
548
00:21:40,048 --> 00:21:41,174
All in with the
plantain, right?
549
00:21:41,258 --> 00:21:42,301
Exactly.
550
00:21:42,384 --> 00:21:43,552
Tell you what,
551
00:21:43,635 --> 00:21:45,304
I'm going to look at
cardboard in a completely
different way now.
552
00:21:45,387 --> 00:21:47,097
You know that. Honestly.
553
00:21:47,180 --> 00:21:48,473
Once the tomatoes have cooked,
554
00:21:48,557 --> 00:21:50,350
they're added to the toasted
and roasted ingredients.
555
00:21:50,851 --> 00:21:52,561
It's so beautiful.
556
00:21:52,644 --> 00:21:53,687
It smells smoky.
557
00:21:54,396 --> 00:21:56,857
The seeds
that you already
cleaned from the chiles...
558
00:21:56,940 --> 00:21:58,150
...now you're gonna
put them in there.
559
00:21:59,192 --> 00:22:00,152
The seeds
on at the beginning.
560
00:22:00,235 --> 00:22:00,986
Yeah.
561
00:22:01,069 --> 00:22:02,904
GORDON Taking the
seeds from the clean chili pods,
562
00:22:02,988 --> 00:22:05,324
Jorge has me light them on fire.
563
00:22:07,993 --> 00:22:09,619
NICKY For flavor.
564
00:22:09,703 --> 00:22:12,914
GORDON Perhaps
the first time I've ever
intentionally burnt my food.
565
00:22:14,124 --> 00:22:15,083
So that smells good.
566
00:22:15,167 --> 00:22:16,209
It smells really good.
567
00:22:16,293 --> 00:22:17,878
So this is where
the hard work really begins.
568
00:22:17,961 --> 00:22:19,212
Hold on a minute.
Si
569
00:22:19,296 --> 00:22:21,214
Jorge has been cooking mole
every day since he was 14.
570
00:22:21,298 --> 00:22:23,633
Not a day in
a culinary school,
571
00:22:23,717 --> 00:22:28,263
and just that
level of knowledge he
was is extraordinary.
572
00:22:30,265 --> 00:22:31,600
It smells delicious,
573
00:22:31,683 --> 00:22:34,394
but it does look like
something inside of a diaper.
574
00:22:35,812 --> 00:22:37,022
Doesn't it?
575
00:22:42,819 --> 00:22:45,572
Now that you've learned
how to make a proper mole,
576
00:22:45,655 --> 00:22:47,699
you have to learn how
to make proper tortillas.
577
00:22:47,783 --> 00:22:50,160
Excellent.
Yeah, you ready?
Gracias. Man.
578
00:22:52,245 --> 00:22:54,581
While Jorge finishes
the grinding and
cooking of the mole,
579
00:22:54,664 --> 00:22:57,209
he sends me off to
meet his mother, Elvia. Ola.
580
00:22:58,835 --> 00:23:00,337
How are you?
581
00:23:00,837 --> 00:23:03,382
I'd like
to introduce Gordon.
582
00:23:04,007 --> 00:23:06,051
She'll be showing me how
she makes her soft tortillas.
583
00:23:09,137 --> 00:23:10,555
Si. Ah.
584
00:23:11,681 --> 00:23:13,100
Easy. Look.
585
00:23:13,850 --> 00:23:14,768
NICKY So now look.
586
00:23:14,851 --> 00:23:16,728
Right.
587
00:23:16,812 --> 00:23:18,897
And just a gentle
press there, yeah?
588
00:23:19,481 --> 00:23:21,024
Yeah.
589
00:23:23,985 --> 00:23:26,321
Ah
590
00:23:26,405 --> 00:23:27,322
No, no, no.
591
00:23:27,406 --> 00:23:28,740
Dammit.
What happened there?
592
00:23:28,824 --> 00:23:30,033
That's not right.
593
00:23:30,117 --> 00:23:31,660
Just with one hand.
594
00:23:31,743 --> 00:23:33,829
You can't use both of
your hands to put down.
595
00:23:33,912 --> 00:23:34,788
One hand?
596
00:23:34,871 --> 00:23:36,081
Yeah.
597
00:23:36,164 --> 00:23:37,582
Okay.
598
00:23:37,666 --> 00:23:39,000
Apparently, two hands
aren't always better than one.
599
00:23:39,084 --> 00:23:43,672
Leave it to the Oaxacans and
their complicated cuisine to
make a Michelin-starred chef
600
00:23:43,755 --> 00:23:45,674
feel like a total donkey.
601
00:23:47,092 --> 00:23:48,468
Oh, bollocks. Okay.
602
00:23:49,010 --> 00:23:50,178
Relax, relax.
603
00:23:50,971 --> 00:23:52,681
Tranquilo, tranquilo.
604
00:23:54,182 --> 00:23:56,184
I've got it.
I've got it. Watch.
605
00:23:56,268 --> 00:23:57,394
NICKY Okay, okay.
606
00:23:58,979 --> 00:24:01,064
Like that, it
works better like that.
607
00:24:01,565 --> 00:24:03,024
Si. Okay.
Getting there.
608
00:24:03,108 --> 00:24:03,984
Okay.
609
00:24:04,067 --> 00:24:05,277
Slowly.
We're getting there.
610
00:24:05,360 --> 00:24:06,570
It takes a few tortillas,
611
00:24:06,653 --> 00:24:08,864
but I finally start
to get the hang of it.
612
00:24:09,656 --> 00:24:10,991
Si. Okay.
613
00:24:13,577 --> 00:24:14,953
This is your last test.
614
00:24:16,538 --> 00:24:17,497
Ready. There it goes.
615
00:24:18,206 --> 00:24:19,291
What's she saying?
Get out?
616
00:24:19,374 --> 00:24:20,333
No.
617
00:24:21,710 --> 00:24:23,044
NICKY
No, she says, you know,
618
00:24:23,128 --> 00:24:23,920
you're learning,
it's going okay.
619
00:24:24,004 --> 00:24:25,172
Okay.
620
00:24:25,255 --> 00:24:27,090
I finally got Elvia's
stamp of approval,
621
00:24:27,174 --> 00:24:30,051
but something tells me
she's not offering me a job.
622
00:24:30,635 --> 00:24:31,928
You are an amazing artist,
623
00:24:32,012 --> 00:24:33,430
I mean, clearly,
624
00:24:33,513 --> 00:24:34,973
it runs in the family, right?
625
00:24:35,056 --> 00:24:36,224
NICKY Absolutely.
626
00:24:36,308 --> 00:24:37,309
Is the mole ready?
627
00:24:37,392 --> 00:24:38,351
No...
628
00:24:41,021 --> 00:24:42,981
Apparently there's one other thing
that she wants to show us.
629
00:24:43,064 --> 00:24:44,983
After you, please.
630
00:24:45,317 --> 00:24:50,197
Making mole can be an
all-day process and, instead
of me hovering around,
631
00:24:51,323 --> 00:24:53,909
waiting for a taste,
Elvia has found a
way to keep me busy.
632
00:24:53,992 --> 00:24:55,118
Ola.
633
00:24:55,202 --> 00:24:56,411
Ola.
634
00:24:56,495 --> 00:24:58,872
I'd like you
to meet my sister.
635
00:24:58,955 --> 00:24:59,956
Pleasure meeting you.
636
00:25:05,086 --> 00:25:06,588
This is a
traditional healing practice.
637
00:25:06,671 --> 00:25:08,006
Oh, you want
to heal my body?
638
00:25:08,089 --> 00:25:09,049
Yeah. That's right.
639
00:25:09,132 --> 00:25:11,259
Where?
This is.
Stop it.
640
00:25:11,343 --> 00:25:13,762
NICKY
You're going to get into
this little oven right here.
641
00:25:13,845 --> 00:25:15,639
This is a, well
it's like a steam room.
642
00:25:15,722 --> 00:25:18,183
Yes.
On the floor.
Uh huh.
643
00:25:18,266 --> 00:25:20,852
GORDON Jorge's
aunt, Ilya, will be showing
me a Temescal.
644
00:25:21,728 --> 00:25:23,605
So you're going to
have to take your clothes off.
645
00:25:23,688 --> 00:25:26,233
Oh, stop it.
It's the first step.
646
00:25:26,316 --> 00:25:27,901
Momma,
I love you dearly.
647
00:25:27,984 --> 00:25:28,985
You want me...
648
00:25:29,069 --> 00:25:29,861
Yeah.
649
00:25:29,945 --> 00:25:31,112
Stark naked
in the neighborhood.
650
00:25:31,196 --> 00:25:32,072
Come on!
651
00:25:32,155 --> 00:25:33,281
All of your clothes.
652
00:25:33,365 --> 00:25:34,574
I wouldn't do
that to the ladies.
653
00:25:34,658 --> 00:25:36,660
She has a blanket.
Oh, in a blanket.
654
00:25:36,743 --> 00:25:37,994
You know, you can
cover yourself with a blanket.
655
00:25:38,078 --> 00:25:40,205
Thank you. Okay.
Close your eyes, Mama.
656
00:25:44,417 --> 00:25:47,754
Mad. Okay.
Get the blanket, girl, please.
657
00:25:48,338 --> 00:25:50,298
Just in case the
babies are peeping.
658
00:25:50,382 --> 00:25:52,926
I just want some mole.
659
00:25:54,219 --> 00:25:56,972
Ilya begins rubbing me with
a herb mix to open my pores,
660
00:25:58,306 --> 00:25:59,933
or maybe she's seasoning me,
661
00:26:00,016 --> 00:26:02,310
at this point it's
too early to tell.
662
00:26:02,936 --> 00:26:04,813
Ooh, not too far down there.
Not too far down there.
663
00:26:04,896 --> 00:26:05,981
NICKY
Is it burning a bit?
664
00:26:06,064 --> 00:26:09,109
It is in
my crack, yes.
665
00:26:09,192 --> 00:26:10,735
So she's
going to go in first.
666
00:26:10,819 --> 00:26:13,488
Okay, coming in.
667
00:26:14,614 --> 00:26:16,199
The things I do for food.
668
00:26:21,413 --> 00:26:22,789
The things I do for food.
669
00:26:23,456 --> 00:26:26,209
I'm in Oaxaca, and my journey
to tasting a delicious mole.
670
00:26:26,293 --> 00:26:27,460
I've got this.
671
00:26:27,544 --> 00:26:30,380
GORDON
Has taken a detour
to a full body cleanse
672
00:26:30,463 --> 00:26:32,716
in a tiny sweat lodge.
673
00:26:33,174 --> 00:26:34,676
Now it's very steamy in here.
674
00:26:34,759 --> 00:26:38,096
She's laid down
next to me now.
675
00:26:38,179 --> 00:26:39,472
Oh.
676
00:26:39,556 --> 00:26:40,849
She's holding my
hand in the air where
677
00:26:40,932 --> 00:26:42,142
the hot steam is.
678
00:26:42,225 --> 00:26:44,185
I, ooh.
679
00:26:44,269 --> 00:26:45,895
Woo!
680
00:26:45,979 --> 00:26:47,689
Ooh, there we go.
681
00:26:49,149 --> 00:26:51,484
Okay, Gordon.
You're ready.
682
00:26:51,568 --> 00:26:54,779
Gracias.
683
00:26:56,114 --> 00:26:59,534
I came for an
amazing understanding
how to make a mole,
684
00:26:59,743 --> 00:27:03,288
I had no idea I'd be getting
naked in somebody's garden.
685
00:27:03,788 --> 00:27:05,206
Please may I have
some mole now?
686
00:27:05,290 --> 00:27:06,625
Of course.
687
00:27:06,708 --> 00:27:07,834
But I do
have the magic.
688
00:27:07,917 --> 00:27:09,419
I feel cleansed.
689
00:27:11,463 --> 00:27:12,380
How are you?
690
00:27:12,839 --> 00:27:14,007
This is how we serve it here.
691
00:27:14,674 --> 00:27:17,177
Oh my Lord, thank you.
That looks beautiful.
692
00:27:17,594 --> 00:27:21,139
Uh huh. Oh my God.
693
00:27:21,556 --> 00:27:23,391
Mmm.
That is delicious.
Si.
694
00:27:23,475 --> 00:27:25,018
Very delicious.
695
00:27:25,101 --> 00:27:28,146
It's rich, charcoal, spicy.
696
00:27:30,398 --> 00:27:31,858
So what you're
trying here is Oaxaca.
697
00:27:31,941 --> 00:27:35,111
Wow. So rich.
Really good indeed.
698
00:27:35,195 --> 00:27:36,780
May I take a jar for
the final cook because
699
00:27:36,863 --> 00:27:38,740
there's no way I can
make that in one day.
700
00:27:39,366 --> 00:27:40,700
Of course.
701
00:27:41,242 --> 00:27:43,370
Please.
That is magic in a jar.
702
00:27:44,079 --> 00:27:47,749
Mole is the essence
of Oaxacan cuisine,
703
00:27:47,832 --> 00:27:51,544
but that stuff doesn't
take two, three hours to make.
704
00:27:51,628 --> 00:27:53,213
That takes sometimes days,
705
00:27:53,296 --> 00:27:55,382
so capturing that
magic in that jar,
706
00:27:55,465 --> 00:27:57,717
I feel like I've got
a bit of a head start.
707
00:27:58,301 --> 00:27:59,719
Where's my clothes?
708
00:27:59,803 --> 00:28:01,721
Oh, yeah,
they're right over here.
709
00:28:01,930 --> 00:28:02,847
Shall we?
710
00:28:02,931 --> 00:28:04,099
I think
they're baking on top.
711
00:28:04,182 --> 00:28:05,183
Gracias. Thank you.
712
00:28:07,060 --> 00:28:08,687
GORDON It's
the day before the final cook,
713
00:28:08,770 --> 00:28:11,147
and if there's one true
Oaxacan ingredient other than
714
00:28:11,231 --> 00:28:15,860
mole that I need to compete
against Gabriela it's mezcal.
715
00:28:16,152 --> 00:28:17,237
Make no mistake,
716
00:28:17,320 --> 00:28:19,656
mezcal is not
the same as tequila.
717
00:28:20,240 --> 00:28:21,991
Both come from
the agave plant,
718
00:28:22,075 --> 00:28:25,412
but mezcal is produced in
small batches and considered
719
00:28:25,495 --> 00:28:27,580
more artisanal than tequila.
720
00:28:29,457 --> 00:28:30,583
Now I know it's still early,
721
00:28:30,667 --> 00:28:34,379
but Gabi said there's a
local man called Armando who
722
00:28:34,462 --> 00:28:38,299
produces one of the best
mescals anywhere in Mexico.
723
00:28:40,135 --> 00:28:40,969
Armando!
724
00:28:41,052 --> 00:28:44,931
Hey, Gordon.
Hello, my friend.
Hey, how are you?
725
00:28:45,014 --> 00:28:47,058
What a beautiful place.
How are you doing?
726
00:28:47,142 --> 00:28:48,017
Welcome.
727
00:28:48,101 --> 00:28:49,227
Good to see you.
Good to see you.
728
00:28:49,310 --> 00:28:50,353
Now this
is incredible.
729
00:28:50,437 --> 00:28:52,480
Agave for mezcal.
Agave for mezcal.
730
00:28:52,564 --> 00:28:53,523
Yes.
731
00:28:53,606 --> 00:28:55,984
Now Gabi said that
you're producing some of
732
00:28:56,067 --> 00:28:57,736
the best mezcal
anywhere in Mexico.
733
00:28:58,027 --> 00:28:59,446
What makes it so special here?
734
00:28:59,529 --> 00:29:00,447
No machines.
735
00:29:01,156 --> 00:29:02,741
I got you.
It's all by hand.
736
00:29:02,824 --> 00:29:04,993
Your flavor
profile is somewhat unique.
737
00:29:05,076 --> 00:29:06,161
It's smoky.
738
00:29:06,244 --> 00:29:07,370
Smoky.
739
00:29:07,454 --> 00:29:08,705
Ola.
740
00:29:10,290 --> 00:29:12,667
This is how
we harvest the agave.
741
00:29:12,751 --> 00:29:13,752
Wow.
742
00:29:13,835 --> 00:29:14,836
Everything's by hand.
743
00:29:14,919 --> 00:29:16,004
So they look
like giant pineapples.
744
00:29:16,087 --> 00:29:19,799
Yes, it is, it's
about 100 kilos each, each one.
745
00:29:20,133 --> 00:29:23,011
Friends, take a small break.
The worker has arrived.
746
00:29:24,095 --> 00:29:25,013
What was that?
747
00:29:25,096 --> 00:29:26,306
I tell them
to take a break.
748
00:29:26,389 --> 00:29:27,640
Tea time?
It's your turn.
749
00:29:27,724 --> 00:29:29,184
Please.
750
00:29:29,267 --> 00:29:30,852
Got ya.
751
00:29:30,935 --> 00:29:32,604
Right, so you're not going
to make this easy are you?
752
00:29:39,486 --> 00:29:41,905
bloody hell.
753
00:29:42,906 --> 00:29:44,365
Harder, harder.
754
00:29:44,449 --> 00:29:45,492
Come on.
755
00:29:45,575 --> 00:29:46,993
GORDON To
get to the piña of the agave,
756
00:29:47,076 --> 00:29:49,788
Armando first has me
remove the spiny leaves.
757
00:29:49,871 --> 00:29:52,499
Oh my God, Gordon.
I'm getting there.
758
00:29:53,917 --> 00:29:55,668
ARMANDO I
will never hire you again.
759
00:29:55,877 --> 00:29:57,921
Give me time.
Okay, okay.
760
00:29:58,004 --> 00:30:00,381
It is slightly
different to the
kind of knives I use.
761
00:30:00,465 --> 00:30:01,382
Come on, Gordon.
762
00:30:01,466 --> 00:30:03,134
Do your first one.
You have 40 more agave.
763
00:30:03,218 --> 00:30:04,302
40 more!
Yes.
764
00:30:04,385 --> 00:30:07,055
So literally you go
through 40 of these a day?
765
00:30:07,138 --> 00:30:10,558
It's around four
tons of these for each day.
766
00:30:10,642 --> 00:30:13,353
Do you have any blisters?
767
00:30:13,436 --> 00:30:14,354
Oh my God.
768
00:30:14,437 --> 00:30:15,480
I know.
769
00:30:15,563 --> 00:30:17,732
Hey,
that's a señorita hand.
770
00:30:17,816 --> 00:30:19,484
That's a señorita hand.
771
00:30:19,567 --> 00:30:21,027
Hold on.
Hold on, they're chef's hands.
772
00:30:21,110 --> 00:30:22,320
I've got blisters but, come on.
773
00:30:22,403 --> 00:30:23,696
They're senoritas.
774
00:30:23,780 --> 00:30:24,948
How do we
get this into mezcal?
775
00:30:25,031 --> 00:30:26,533
Next stop
is cook the agave,
776
00:30:26,616 --> 00:30:28,409
grind the
agave and ferment it.
777
00:30:28,493 --> 00:30:29,369
Yeah, got you.
778
00:30:29,452 --> 00:30:30,870
So it's a long process.
779
00:30:30,954 --> 00:30:32,330
Mezcal, it's not tequila.
780
00:30:32,413 --> 00:30:33,373
No.
781
00:30:33,456 --> 00:30:34,749
So you think this
is the hard part, it's not.
782
00:30:34,833 --> 00:30:36,793
Serious?
No.
Go on.
783
00:30:37,001 --> 00:30:39,379
Once we cut this,
we have to lift it.
784
00:30:39,504 --> 00:30:40,338
We have to what?
785
00:30:40,463 --> 00:30:41,840
We have to pull it
out from there with the hands,
786
00:30:41,923 --> 00:30:42,966
from the ground.
787
00:30:43,049 --> 00:30:44,342
Hold on a minute.
Yes.
788
00:30:44,467 --> 00:30:47,470
How the hell do you
pull that out of the ground?
789
00:30:47,887 --> 00:30:50,515
To remove the agave,
Armando uses a koa.
790
00:30:50,598 --> 00:30:54,310
A long-handled blade
that cuts the bulb from the
root left in the ground.
791
00:30:54,769 --> 00:30:58,314
Ah, bastard.
792
00:30:59,607 --> 00:31:00,567
Okay?
793
00:31:00,650 --> 00:31:02,068
Yes.
on my leg.
794
00:31:02,193 --> 00:31:08,616
Okay, Gordon.
Just go ahead and.
795
00:31:17,083 --> 00:31:18,001
What do
you think, Gordon?
796
00:31:18,084 --> 00:31:18,918
What do I think?
797
00:31:19,002 --> 00:31:20,795
I'm
798
00:31:21,379 --> 00:31:23,339
Come on, surely I've
earned a drink now.
799
00:31:23,423 --> 00:31:24,465
Please.
800
00:31:24,549 --> 00:31:25,466
Geez.
801
00:31:25,550 --> 00:31:29,220
Man, you're one tough cookie.
Now, now for the majestic bit.
802
00:31:30,054 --> 00:31:31,055
The exciting part.
803
00:31:31,139 --> 00:31:34,183
Yes.
804
00:31:34,267 --> 00:31:35,184
Woo!
805
00:31:35,268 --> 00:31:37,353
Oh, that's enough.
That's it. Thank you.
806
00:31:38,897 --> 00:31:40,690
It smells slightly smoky.
807
00:31:41,190 --> 00:31:42,233
It's smoky.
808
00:31:42,317 --> 00:31:43,192
Sweet.
809
00:31:43,276 --> 00:31:44,736
Here's to the blisters.
810
00:31:48,406 --> 00:31:49,198
This is how we...
811
00:31:49,282 --> 00:31:50,199
Put back into the land.
812
00:31:50,283 --> 00:31:51,326
Yes.
Just do a little bit.
813
00:31:51,409 --> 00:31:52,827
Si.
So.
Bless the land.
814
00:31:52,911 --> 00:31:53,870
Ooh.
815
00:31:53,953 --> 00:31:55,872
Salut.
Salut.
816
00:32:00,126 --> 00:32:01,586
What do you think?
817
00:32:04,631 --> 00:32:07,091
Wow. It's very smoky.
Now I understand that process.
818
00:32:07,425 --> 00:32:08,718
Yes,
that's this process.
819
00:32:08,801 --> 00:32:09,761
And it's sweet as well.
820
00:32:09,844 --> 00:32:11,679
That's the difference
between mezcal and tequila.
821
00:32:11,763 --> 00:32:13,765
It's given me
some ideas for the cook.
822
00:32:13,848 --> 00:32:16,017
Maybe marinade, maybe fish.
823
00:32:16,100 --> 00:32:17,268
Yeah, you can marinade.
824
00:32:17,352 --> 00:32:18,144
Yeah.
825
00:32:18,227 --> 00:32:20,188
Definitely.
But it's pure class.
826
00:32:20,271 --> 00:32:21,397
That's a labor of
love right there.
827
00:32:21,481 --> 00:32:22,649
Salut.
828
00:32:22,732 --> 00:32:24,567
Salut.
Gracias.
829
00:32:24,651 --> 00:32:25,735
It's a powerful liquor,
830
00:32:25,818 --> 00:32:27,403
without a doubt
and it's unique.
831
00:32:27,487 --> 00:32:30,698
Again, just another layer
of what Oaxaca has to offer.
832
00:32:31,532 --> 00:32:34,619
I've just got to put
it into practice now and
hopefully do it justice.
833
00:32:38,665 --> 00:32:41,084
The day of the final
cook has finally arrived,
834
00:32:41,501 --> 00:32:44,879
and I'm meeting Gabi at
a local mezcal distillery.
835
00:32:45,797 --> 00:32:51,010
It's time to put all that
I've learned to the test
in a true Oaxacan showdown.
836
00:32:52,095 --> 00:32:53,012
Gabi.
837
00:32:53,096 --> 00:32:54,305
What happened to you?
838
00:32:54,389 --> 00:32:55,974
I've been busy, girl.
So good to see you.
839
00:32:56,057 --> 00:32:57,183
It's very
good to see you too.
840
00:32:57,266 --> 00:32:58,601
You good?
I'm good.
Oh my God.
841
00:32:58,685 --> 00:33:00,228
How have you been?
842
00:33:00,311 --> 00:33:02,480
You started?
Of course I started.
843
00:33:02,563 --> 00:33:03,940
What do you mean, I'm
going to let you win?
844
00:33:04,023 --> 00:33:04,857
No way.
845
00:33:04,941 --> 00:33:05,984
Extraordinary week by the way.
846
00:33:06,067 --> 00:33:07,068
Oh, good.
Seriously.
847
00:33:07,151 --> 00:33:10,238
You said get out there
and find something
off the beaten track.
848
00:33:10,321 --> 00:33:12,156
And did you?
849
00:33:12,240 --> 00:33:13,658
Ew.
850
00:33:19,497 --> 00:33:21,708
GORDON It's
the day of the final cook,
851
00:33:21,791 --> 00:33:25,003
and Chef Gabriela Camara
and I will be duking it out
852
00:33:25,086 --> 00:33:28,464
using some of Oaxaca's
most local ingredients.
853
00:33:28,715 --> 00:33:31,843
You said get out there
and find something
off the beaten track.
854
00:33:31,926 --> 00:33:33,678
And did you?
855
00:33:34,345 --> 00:33:35,471
Ew.
856
00:33:35,555 --> 00:33:37,015
Please tell me
you haven't got these
incredible worms.
857
00:33:37,515 --> 00:33:38,558
I don't.
858
00:33:38,641 --> 00:33:43,312
I'm hoping I have
got up to speed with the
DNA of Oaxacan cuisine,
859
00:33:43,938 --> 00:33:44,814
the mole.
860
00:33:44,897 --> 00:33:45,898
Magical, right?
861
00:33:45,982 --> 00:33:48,484
I had no idea
how long a sophisticated
mole takes to cook,
862
00:33:48,568 --> 00:33:49,777
and we were there all day.
863
00:33:49,861 --> 00:33:50,862
Yes.
864
00:33:50,945 --> 00:33:53,614
You didn't tell
me I had to get naked for
a steam room after it.
865
00:33:53,698 --> 00:33:54,449
Come on, really?
866
00:33:54,532 --> 00:33:55,658
Did you get naked
in front of the ladies?
867
00:33:55,742 --> 00:33:56,993
I had a
towel but I was like.
868
00:33:57,076 --> 00:33:58,494
Because I bet you they were more
mortified than you were.
869
00:33:58,578 --> 00:34:01,372
GORDON What
happens in the steam room,
stays in the steam room.
870
00:34:02,290 --> 00:34:04,792
Right now, there's
mole to be made.
871
00:34:05,626 --> 00:34:07,587
So I'm going to do
mole three ways.
872
00:34:07,670 --> 00:34:08,629
Okay.
873
00:34:08,713 --> 00:34:10,673
You spoke
about the mole negro with
the chocolate, right?
874
00:34:10,757 --> 00:34:11,674
Yes.
875
00:34:11,758 --> 00:34:14,510
So I'm
going to start off with
braising my chicken, okay.
876
00:34:14,594 --> 00:34:16,554
Oh, so you chose
the chicken for the mole negro.
877
00:34:16,637 --> 00:34:17,513
Okay.
878
00:34:17,597 --> 00:34:18,681
Yeah.
879
00:34:18,765 --> 00:34:20,099
And then I've got some
pork, a loin shoulder.
880
00:34:20,183 --> 00:34:21,768
Yes, and
what's that going to be for?
881
00:34:21,851 --> 00:34:24,145
I'm going
to shred that and put that
inside the chile rellenos.
882
00:34:24,228 --> 00:34:26,272
Okay. Look at you.
883
00:34:26,689 --> 00:34:28,232
You said get
up to speed, right?
884
00:34:28,316 --> 00:34:29,233
Yes, I did.
885
00:34:29,317 --> 00:34:30,234
Tell me
what you're doing.
886
00:34:30,318 --> 00:34:31,736
I am
making mole negro.
887
00:34:31,819 --> 00:34:32,862
Hold on.
888
00:34:32,945 --> 00:34:34,113
You're using the.
889
00:34:34,197 --> 00:34:35,698
Well who
sent you there?
890
00:34:35,782 --> 00:34:37,116
What did you think, I'm
not going to use it?
891
00:34:37,200 --> 00:34:38,284
Of course I'm going to use it.
892
00:34:38,367 --> 00:34:39,619
Hold on a minute, girl.
893
00:34:39,702 --> 00:34:40,661
Yes.
894
00:34:40,745 --> 00:34:45,291
Well you think the same
base of a mole is mole
negro but, you know what,
895
00:34:45,625 --> 00:34:49,420
it never is the same
mole because you always
add things onto it.
896
00:34:49,504 --> 00:34:51,464
That's a big
kick in the goolies for me.
897
00:34:51,547 --> 00:34:52,757
No, and you
know what I'm doing?
898
00:34:52,840 --> 00:34:53,758
Go on.
899
00:34:53,841 --> 00:34:55,468
I'm using
turkey instead of chicken.
900
00:34:55,551 --> 00:34:56,677
I'm not a
big fan of turkey.
901
00:34:56,761 --> 00:35:00,056
Turkey was
the bird the people had here
before the Europeans got here.
902
00:35:00,932 --> 00:35:01,808
Really?
903
00:35:01,891 --> 00:35:03,935
I'm going to
use the brown meat of
the turkey, shred it.
904
00:35:04,018 --> 00:35:05,228
Right.
905
00:35:05,311 --> 00:35:10,108
Whenever you
let me use the grill
because you're very...
906
00:35:10,733 --> 00:35:11,943
I'll give you a
little bit of space, sorry.
907
00:35:12,026 --> 00:35:13,027
Please.
908
00:35:13,111 --> 00:35:14,195
I get excited with
these kinds of stoves.
909
00:35:14,278 --> 00:35:15,905
Good.
Everything's smoky here.
910
00:35:15,988 --> 00:35:17,115
Yes,
everything's smoky.
911
00:35:17,198 --> 00:35:19,617
Why is that?
Is that because of the
style of the cooking or?
912
00:35:19,700 --> 00:35:20,868
We cook
with fire here.
913
00:35:20,952 --> 00:35:22,453
Right, I've got
some space here for you now.
914
00:35:22,537 --> 00:35:25,123
Okay. I'm coming.
915
00:35:25,206 --> 00:35:28,209
Gabi definitely needs
room on the grill because,
916
00:35:28,292 --> 00:35:30,002
in addition
to her black mole,
917
00:35:30,086 --> 00:35:31,712
she's making a green mole.
918
00:35:32,421 --> 00:35:34,048
This is
my pipian verde.
919
00:35:34,132 --> 00:35:36,259
Oh, la, la.
Is that spicy?
No, it's lovely.
920
00:35:36,342 --> 00:35:38,219
It's parsley,
garlic, also dried shrimp.
921
00:35:38,302 --> 00:35:39,303
Right.
922
00:35:39,387 --> 00:35:41,639
And a yellow mole as well.
923
00:35:41,722 --> 00:35:44,433
That's three moles if
you're keeping score at home.
924
00:35:45,268 --> 00:35:47,019
Is that too much color
on the pipian or are
you happy with that?
925
00:35:47,103 --> 00:35:49,147
I'm happy.
You sure?
Yeah.
926
00:35:49,230 --> 00:35:51,440
I know the
mezcal needs to be smoky
but do you want to smoke
927
00:35:51,524 --> 00:35:52,525
your pumpkins that's much?
928
00:35:52,608 --> 00:35:54,735
Yes.
I'm loving them.
929
00:35:54,819 --> 00:35:56,821
Just asking, that's all.
930
00:35:56,904 --> 00:35:59,991
If I was to deglaze the
worms with a touch of mezcal.
931
00:36:00,074 --> 00:36:03,035
It's very
Frenchy of you but go ahead.
932
00:36:03,494 --> 00:36:05,538
I'm just hoping they're going
to be a bit of a delicacy.
933
00:36:05,621 --> 00:36:07,707
Mezcal on tap.
934
00:36:07,790 --> 00:36:08,666
Come on, girl.
935
00:36:08,749 --> 00:36:09,709
That is beautiful.
936
00:36:09,792 --> 00:36:10,918
Frenchy, Frenchy.
937
00:36:11,002 --> 00:36:12,170
Ooh, there you go.
938
00:36:13,588 --> 00:36:16,966
Ooh, I really
want to see what the
Mexicans think of these.
939
00:36:17,049 --> 00:36:18,009
Just a little flambé.
940
00:36:18,092 --> 00:36:19,177
Come on.
941
00:36:19,260 --> 00:36:20,386
Hm.
942
00:36:20,469 --> 00:36:22,305
Oh my God. Smell them now.
943
00:36:25,016 --> 00:36:26,392
Thank goodness
for garlic, I tell you.
944
00:36:26,934 --> 00:36:29,478
I never thought
I'd say that but those
worms look delicious.
945
00:36:29,562 --> 00:36:31,522
If I'm going to go
down today, I'm going
to go down in flames, okay?
946
00:36:31,606 --> 00:36:33,024
Seriously.
947
00:36:33,107 --> 00:36:34,984
How are you doing
with your dishes?
948
00:36:35,067 --> 00:36:36,194
Yeah, I'm a
little bit behind.
949
00:36:36,277 --> 00:36:37,945
I need to fry my
chile rellenos.
950
00:36:38,029 --> 00:36:39,530
Still fry
the chile rellenos.
951
00:36:39,614 --> 00:36:40,823
That takes a long time.
952
00:36:40,907 --> 00:36:41,782
You're late.
953
00:36:41,866 --> 00:36:42,825
GORDON
You are on it, aren't you?
954
00:36:42,909 --> 00:36:44,368
I am.
I hope so.
955
00:36:44,452 --> 00:36:46,037
Okay, can I get
back on the stove now please?
956
00:36:46,120 --> 00:36:47,205
Ah.
957
00:36:47,288 --> 00:36:48,456
You're hogging the stove.
958
00:36:48,539 --> 00:36:49,790
Well that's, no I'm not!
959
00:36:49,874 --> 00:36:50,750
Um.
960
00:36:50,833 --> 00:36:52,376
I only have
this little tiny pot.
961
00:36:52,460 --> 00:36:53,711
Come on.
962
00:36:53,794 --> 00:36:55,338
GORDON With the
guests due to arrive any minute,
963
00:36:55,421 --> 00:36:57,298
and three moles
in the works,
964
00:36:57,381 --> 00:36:59,383
we're both feeling the heat.
965
00:36:59,467 --> 00:37:02,845
Hm.
Come on.
Okay.
966
00:37:03,888 --> 00:37:05,139
Give me more than okay.
967
00:37:05,223 --> 00:37:06,474
Please.
968
00:37:06,557 --> 00:37:08,226
I mean,
"El Mole" made it.
969
00:37:08,309 --> 00:37:10,019
Come on! Yes!
970
00:37:10,102 --> 00:37:12,188
"El Mole" started it,
I'm finishing it.
971
00:37:12,271 --> 00:37:13,231
So yours is darker than mine.
972
00:37:13,314 --> 00:37:14,482
Because I didn't add tomato.
973
00:37:14,565 --> 00:37:15,441
Did you add tomato?
974
00:37:15,524 --> 00:37:16,943
I did, yes.
I didn't.
975
00:37:17,026 --> 00:37:19,612
Tomatoes.
The wasp larvae sauce.
976
00:37:20,112 --> 00:37:22,657
Ah, come on.
977
00:37:24,492 --> 00:37:26,202
You like that.
978
00:37:26,285 --> 00:37:27,954
There's no okay to that.
You know that's good.
979
00:37:28,037 --> 00:37:28,788
Really good.
980
00:37:28,871 --> 00:37:30,206
With a little
nuttiness like little.
981
00:37:30,289 --> 00:37:31,916
Exactly.
A little bit at the end.
982
00:37:31,999 --> 00:37:33,417
Right.
983
00:37:33,501 --> 00:37:34,752
Ooh, here's our guests.
984
00:37:34,835 --> 00:37:35,920
Ola, hola.
985
00:37:36,003 --> 00:37:37,171
Ola.
986
00:37:37,255 --> 00:37:38,965
Ola. Hey, Capitan.
987
00:37:39,632 --> 00:37:40,800
Ola.
988
00:37:42,009 --> 00:37:43,928
Now is the time
to taste everything.
989
00:37:44,553 --> 00:37:47,682
GORDON
My new Oaxacan friends
from the past week have arrived.
990
00:37:48,474 --> 00:37:51,227
While they almost killed me,
the hard work was necessary,
991
00:37:51,310 --> 00:37:53,646
and I hope they can
taste it in my dishes.
992
00:37:55,273 --> 00:37:58,234
It's ballsy
of both you and me to
be cooking Oaxacan food
993
00:37:58,317 --> 00:37:59,860
for Oaxacan experts.
994
00:37:59,944 --> 00:38:00,861
Just saying.
995
00:38:00,945 --> 00:38:02,113
I know,
I know, I know.
996
00:38:02,196 --> 00:38:03,322
Are you starting
to feel the pressure?
997
00:38:03,406 --> 00:38:04,532
GORDON I am.
998
00:38:04,615 --> 00:38:06,033
I'm nervous
about this meal.
999
00:38:06,117 --> 00:38:08,244
Queso fresco,
just to finish those
the chile rellenos.
1000
00:38:08,327 --> 00:38:09,578
Whoo!
1001
00:38:09,662 --> 00:38:11,872
Just a touch more
chocolate on the chicken.
1002
00:38:11,956 --> 00:38:13,040
You're
fancying it up.
1003
00:38:13,124 --> 00:38:15,209
I'm using every
trick in the book just
to stay in the same lane.
1004
00:38:15,293 --> 00:38:17,128
Oh, those
are your tricks.
1005
00:38:17,211 --> 00:38:18,546
Madam, madam.
1006
00:38:18,629 --> 00:38:19,964
Are you done?
1007
00:38:20,047 --> 00:38:22,591
I didn't think
I was going to say this
but I'm nearly done.
1008
00:38:22,675 --> 00:38:26,304
So am I, my dear.
1009
00:38:26,721 --> 00:38:27,847
Okay.
1010
00:38:27,930 --> 00:38:29,849
Boom.
1011
00:38:29,932 --> 00:38:31,600
Done.
1012
00:38:31,684 --> 00:38:33,394
Amazing.
That looks beautiful.
1013
00:38:33,477 --> 00:38:35,604
But you know what,
we didn't make the tortillas.
1014
00:38:35,688 --> 00:38:37,356
Oh really?
Oh my God.
1015
00:38:42,111 --> 00:38:43,195
We didn't
make the tortillas.
1016
00:38:43,279 --> 00:38:44,530
Oh, really?
1017
00:38:44,613 --> 00:38:45,614
Oh bollocks.
1018
00:38:45,698 --> 00:38:49,535
Our Oaxacan experts
are seated and waiting but
we're missing a fundamental
1019
00:38:49,618 --> 00:38:51,704
element of any Mexican meal.
1020
00:38:52,538 --> 00:38:54,165
Freshly made tortillas.
1021
00:38:54,248 --> 00:38:55,583
Not too hard.
1022
00:38:55,666 --> 00:38:57,209
You're already squishing it.
1023
00:38:57,293 --> 00:38:59,337
Okay. Now the difficult part.
1024
00:38:59,420 --> 00:39:01,005
That's too thin.
1025
00:39:01,088 --> 00:39:02,715
Elvia.
1026
00:39:03,716 --> 00:39:06,052
I don't what good of
a teacher Elvia was.
1027
00:39:06,135 --> 00:39:07,595
Aye-yi-yi.
1028
00:39:09,180 --> 00:39:10,306
Shall we?
Yes.
1029
00:39:10,389 --> 00:39:11,515
Oh my God.
Yes.
1030
00:39:11,599 --> 00:39:13,184
GORDON The
moles are hot and ready,
1031
00:39:13,267 --> 00:39:15,686
so I guess we'll have
to live without tortillas.
1032
00:39:16,395 --> 00:39:21,025
It's time to find out if
I've been able to scratch the
surface of what I now know is
1033
00:39:21,108 --> 00:39:23,235
one of the world's most
complicated cuisines.
1034
00:39:23,819 --> 00:39:24,820
So nice to see you all.
1035
00:39:24,904 --> 00:39:26,238
Hey.
1036
00:39:26,322 --> 00:39:27,406
First of all,
1037
00:39:27,490 --> 00:39:29,283
I would like to
apologize for the tortillas.
1038
00:39:29,367 --> 00:39:32,244
Excuse me, too thin.
Yeah. My fault.
1039
00:39:32,620 --> 00:39:33,913
My three dishes,
1040
00:39:33,996 --> 00:39:35,998
the first one is a chicken
done with that mole negro.
1041
00:39:36,082 --> 00:39:38,125
I put a little bit
more extra chocolate
in there, enrichen it.
1042
00:39:38,209 --> 00:39:41,504
The second dish is the
beautiful chile rellenos
with some braised pork,
1043
00:39:42,046 --> 00:39:45,299
and that's with almost
like a tomato base
mole, a bit sweeter.
1044
00:39:45,925 --> 00:39:49,095
And the third dish is the
tostadas with the special worms,
1045
00:39:49,178 --> 00:39:50,262
the protein.
1046
00:39:50,346 --> 00:39:52,014
Caramelized, glazed
with a little bit of mezcal.
1047
00:39:52,098 --> 00:39:53,140
Madam.
1048
00:39:53,224 --> 00:39:55,142
I made,
with your black mole,
1049
00:39:55,226 --> 00:39:57,812
I put turkey in it and
I made it into tostadas
1050
00:39:57,895 --> 00:40:01,107
with plantains,
and then a pipian mole,
1051
00:40:01,857 --> 00:40:04,402
verde, with shrimp,
a little bit of nopales,
1052
00:40:04,485 --> 00:40:08,656
and then the mole Amarillo
with the grilled squash and
1053
00:40:08,739 --> 00:40:11,450
the shoots and the
blossoms of the squash.
1054
00:40:11,534 --> 00:40:12,827
That's our squashy dish.
1055
00:40:12,910 --> 00:40:13,953
Salut.
1056
00:40:14,036 --> 00:40:15,037
Salut.
1057
00:40:16,038 --> 00:40:17,373
Thank you for the food.
1058
00:40:17,915 --> 00:40:19,041
Enjoy. Please.
1059
00:40:19,125 --> 00:40:20,084
Hm.
1060
00:40:20,167 --> 00:40:21,168
Gracias.
1061
00:40:32,805 --> 00:40:34,181
So they're digging in.
1062
00:40:34,265 --> 00:40:36,350
I mean I'm
nervous just because these
are the experts, you know?
1063
00:40:36,434 --> 00:40:37,226
Sure.
1064
00:40:37,309 --> 00:40:38,644
Look at the talent
on that table.
1065
00:40:38,727 --> 00:40:40,521
Which one was
your favorite, Nicky?
1066
00:40:40,604 --> 00:40:42,440
NICKY
Chile rellenos are
usually really juicy.
1067
00:40:42,523 --> 00:40:44,108
And this was a bit dry.
1068
00:40:44,191 --> 00:40:46,360
But you know we were
really missing the tortillas.
1069
00:40:47,570 --> 00:40:51,240
I'm more nervous
about Mister Mole in terms
of what he thinks of my mole,
1070
00:40:51,323 --> 00:40:52,283
El Mole.
1071
00:40:52,366 --> 00:40:53,784
Yeah,
I know, I agree.
1072
00:40:53,868 --> 00:40:56,120
I hope we didn't mess
it up because I'm in
the same boat as you.
1073
00:40:57,121 --> 00:41:00,040
Yes, clearly. It's
obvious when you taste it.
1074
00:41:00,124 --> 00:41:03,752
It reminds you of a
celebration, a big reunion.
1075
00:41:04,211 --> 00:41:05,671
Okay, we have a winner.
1076
00:41:05,754 --> 00:41:07,173
It's judgment time.
Are you ready, girl?
1077
00:41:07,256 --> 00:41:09,383
Let's go.
Good luck.
Good luck.
1078
00:41:10,009 --> 00:41:13,471
Ah. Okay. Now.
Aye-yi-yi.
1079
00:41:13,929 --> 00:41:16,098
This week's been
all about the mole, right?
1080
00:41:16,182 --> 00:41:19,185
So whatever the
result is, trust me,
1081
00:41:19,268 --> 00:41:20,352
I've had an extraordinary week,
1082
00:41:20,436 --> 00:41:21,353
let me tell you,
1083
00:41:21,437 --> 00:41:23,564
but shall we start off
with the green mole?
1084
00:41:23,647 --> 00:41:25,858
OMAR Well
green mole was amazing.
1085
00:41:25,941 --> 00:41:28,694
It was definitely
very original, the way
we ate it in a tostada.
1086
00:41:28,777 --> 00:41:32,198
We all felt like the worm
was kind of lost in it because
1087
00:41:32,281 --> 00:41:33,282
we didn't even feel it.
1088
00:41:33,365 --> 00:41:36,076
It got lost with all the
textures and the one with
1089
00:41:36,160 --> 00:41:38,746
the shrimp got a little bit
extra salt that we all liked.
1090
00:41:39,371 --> 00:41:43,542
However, we decided that
the winner for the green
mole had to be the tostada.
1091
00:41:44,168 --> 00:41:45,753
Aah!
1092
00:41:45,836 --> 00:41:46,921
Wow.
1093
00:41:47,004 --> 00:41:48,714
Good for you.
That's a strong start.
I'm impressed.
1094
00:41:48,797 --> 00:41:50,674
Well, that rappel
was worth it after all.
1095
00:41:50,758 --> 00:41:51,717
Told you.
1096
00:41:51,800 --> 00:41:56,096
Okay, and then
what did we think of the
coloradito and amarillito?
1097
00:41:57,223 --> 00:42:01,185
A few of us said
that the amarillito was very
original and we had never had
1098
00:42:01,268 --> 00:42:02,520
it like that, with the squash.
1099
00:42:02,603 --> 00:42:06,482
And for the chile rellenos
we thought that the filling
was a bit boring and
1100
00:42:06,565 --> 00:42:09,109
that made the
chile a little bit dry.
1101
00:42:09,193 --> 00:42:15,115
So for the second course we
decided that the winner is
1102
00:42:16,075 --> 00:42:18,077
the amarillito with the squash.
1103
00:42:18,160 --> 00:42:20,663
Beautiful dish.
Thank you, thank you.
1104
00:42:21,288 --> 00:42:24,583
So it all comes
down to the mole negro.
1105
00:42:24,667 --> 00:42:27,586
Gabi and I have each
scored with one dish.
1106
00:42:27,670 --> 00:42:33,342
The tie breaker will be our
versions of that complex black
mole based of El Mole's mole,
1107
00:42:34,677 --> 00:42:36,554
which can only mean one thing.
1108
00:42:36,637 --> 00:42:40,099
I think that whoever
is going to decide who takes
1109
00:42:40,182 --> 00:42:42,226
a win for the
black mole has to be Jorge.
1110
00:42:42,977 --> 00:42:45,729
Oh my goodness.
Oh my goodness.
1111
00:42:47,314 --> 00:42:49,358
So is it the turkey
or is it the chicken?
1112
00:42:50,150 --> 00:42:51,068
Chicken.
1113
00:42:52,486 --> 00:42:54,530
The chicken.
The chicken.
Gordon!
1114
00:42:55,155 --> 00:42:56,490
Sorry Gabi!
1115
00:42:57,533 --> 00:42:58,701
It's fine. It's fine.
1116
00:42:59,618 --> 00:43:01,161
The foundation
was set from you,
1117
00:43:01,245 --> 00:43:02,705
let me tell you,
for both these dishes so.
1118
00:43:02,788 --> 00:43:03,956
You've been
an amazing teacher,
1119
00:43:04,039 --> 00:43:08,168
and you guys have just
helped me understand what Oaxaca
1120
00:43:08,252 --> 00:43:11,505
has to offer from the heart
so I've had an amazing week.
1121
00:43:12,006 --> 00:43:14,341
I'm so
happy that you came.
1122
00:43:14,425 --> 00:43:16,677
Muchas gracias.
Gracias.
You've been amazing.
1123
00:43:17,052 --> 00:43:18,596
Thank you very much to you!
Truthfully!
1124
00:43:18,929 --> 00:43:20,347
Thank you.
Thank you
so much for coming.
1125
00:43:20,431 --> 00:43:22,391
I loved having
you in our country.
1126
00:43:23,350 --> 00:43:24,310
I kicked your ass.
1127
00:43:24,893 --> 00:43:26,353
Yes, you did.
1128
00:43:26,437 --> 00:43:28,689
Take care.
Girl, you're strong.
1129
00:43:28,772 --> 00:43:31,442
Amazing. Muchas gracias.
God bless all. Thanks.
1130
00:43:33,110 --> 00:43:34,778
Thank you.
1131
00:43:35,154 --> 00:43:37,865
I've learned so much this
week and now I truly understand
1132
00:43:37,948 --> 00:43:41,285
why Oaxaca is the
culinary capital of Mexico.
1133
00:43:41,910 --> 00:43:45,205
I've scoured the countryside
for delicious insects,
1134
00:43:45,289 --> 00:43:49,460
prepared a complicated
world-class mole
with a certified master,
1135
00:43:51,003 --> 00:43:54,173
and harvested spiny agave
for that smoky mezcal.
1136
00:43:55,799 --> 00:43:57,134
The complex flavors,
1137
00:43:57,217 --> 00:44:01,305
the rich history is why
this has to be one of my
favorite destinations yet.
1138
00:44:01,388 --> 00:44:03,474
And now onto
my next adventure.
1139
00:44:06,226 --> 00:44:07,978
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