WEBVTT 00:00:06.506 --> 00:00:08.591 Okay, Omar? Yeah. 00:00:08.675 --> 00:00:11.386 Okay. Man, it's soft. It's crumbling like mad. 00:00:11.469 --> 00:00:12.595 Watch your foot, man. 00:00:12.679 --> 00:00:14.639 Just think about how great that food is gonna be. 00:00:14.889 --> 00:00:16.766 Surely there's an easier way down? 00:00:16.850 --> 00:00:19.185 Just be careful over there because there's a beehive 00:00:19.269 --> 00:00:21.104 right on your left-hand side. 00:00:21.187 --> 00:00:22.856 hell. 00:00:22.939 --> 00:00:24.774 Who stuck a beehive on the side of this? 00:00:25.191 --> 00:00:26.026 Look at them. 00:00:26.109 --> 00:00:27.318 Don't bother them please. 00:00:27.402 --> 00:00:28.862 Don't bother them! 00:00:30.238 --> 00:00:31.865 Be careful. hell. 00:00:41.124 --> 00:00:43.835 I'm in the state of Oaxaca, Southern Mexico. 00:00:43.918 --> 00:00:47.088 The spiritual home of that delicious mole. 00:00:49.549 --> 00:00:52.844 Located nearly 300 miles southeast of Mexico City, 00:00:52.927 --> 00:00:56.389 Oaxaca is a bastion of indigenous culture 00:00:56.473 --> 00:00:57.891 and incredible produce. 00:00:58.391 --> 00:01:02.729 It's a food destination that's finally getting the attention it deserves. 00:01:05.648 --> 00:01:09.069 I'm on my way to meet the extraordinary Gabriela Camara, 00:01:09.611 --> 00:01:11.946 one of Mexico's most influential chefs. 00:01:12.030 --> 00:01:15.200 Now she's promised to show me a side of Oaxacan cuisine 00:01:15.283 --> 00:01:17.994 that very few people ever get to experience. 00:01:26.086 --> 00:01:27.087 Gordon! 00:01:27.170 --> 00:01:30.298 Gabriela. Wow. This is beautiful. 00:01:30.381 --> 00:01:31.966 Welcome. 00:01:32.050 --> 00:01:35.053 GORDON Gabriella Camara is one of Mexico's most respected chefs. 00:01:35.929 --> 00:01:37.055 When she was 22, 00:01:37.138 --> 00:01:41.101 her passion for farm to table cuisine led her to open Mexico City 00:01:41.184 --> 00:01:42.685 favorite, Contramar. 00:01:43.186 --> 00:01:44.229 Two decades later, 00:01:44.312 --> 00:01:47.649 she continues to put her own twist to time honored traditions 00:01:47.732 --> 00:01:50.777 making her the star of modern Mexican cuisine. 00:01:50.806 --> 00:01:54.143 Oaxaca is a very complex part of Mexico. 00:01:54.627 --> 00:01:56.503 In Mexico, everybody's very proud of Oaxaca. 00:01:56.587 --> 00:01:57.546 Are you from here? 00:01:57.671 --> 00:01:58.672 I'm not from Oaxaca. 00:01:58.756 --> 00:02:00.215 I grew up closer to Mexico City. 00:02:00.299 --> 00:02:01.258 Right. 00:02:01.383 --> 00:02:03.302 But Oaxaca is the place for food. 00:02:03.385 --> 00:02:05.179 Yes, everyone's talking about the mole. 00:02:05.262 --> 00:02:06.764 Yes. Which, you know, 00:02:06.847 --> 00:02:09.016 I've never had a chance to master but are they that good here? 00:02:09.099 --> 00:02:11.518 I mean Oaxaca is mole, mole is Oaxaca. 00:02:12.186 --> 00:02:13.979 GORDON Mole is a rich, 00:02:14.104 --> 00:02:16.148 multi-layered sauce made from chili peppers, 00:02:16.231 --> 00:02:18.317 fruits and multiple nuts and spices. 00:02:18.817 --> 00:02:20.277 It's very complex. 00:02:20.402 --> 00:02:21.946 It's very difficult to learn. 00:02:22.029 --> 00:02:25.115 I am very intrigued if you're gonna master mole in a week. 00:02:25.532 --> 00:02:27.409 We'll see. 00:02:27.493 --> 00:02:29.203 GORDON While mole can vary from kitchen to kitchen, 00:02:29.286 --> 00:02:31.121 many begin with chocolate. 00:02:31.580 --> 00:02:35.125 So Gabriela introduces me to Reina Mendoza, 00:02:35.209 --> 00:02:38.504 the queen of cocoa to teach me how to make it from scratch. 00:02:44.051 --> 00:02:45.302 Nice to meet you. 00:02:45.386 --> 00:02:45.886 Pleasure meeting you. 00:02:45.970 --> 00:02:47.096 This is called a comal. 00:02:47.179 --> 00:02:48.347 Comal. 00:02:48.430 --> 00:02:49.556 And we, in general, 00:02:49.640 --> 00:02:50.641 they use comals to make everything. 00:02:50.724 --> 00:02:51.892 To make tortillas, to 00:02:51.976 --> 00:02:53.602 roast different, you know, the chilies, the cocoa. 00:02:53.686 --> 00:02:55.646 Got you. More here? 00:02:55.896 --> 00:02:57.231 How much more, everything? 00:02:57.314 --> 00:02:58.524 You want us to put everything in there? 00:02:59.108 --> 00:03:00.526 This is a tradition. Yes. 00:03:00.609 --> 00:03:01.860 But it feels like a ritual. 00:03:01.944 --> 00:03:03.237 GABRIELA It's so much of a ritual. 00:03:03.320 --> 00:03:07.366 Cocoa is really the beginning of the festive mole preparation. 00:03:07.449 --> 00:03:08.325 Right. 00:03:08.409 --> 00:03:09.827 It's very important. 00:03:09.910 --> 00:03:11.829 It smells delicious. So good. 00:03:11.954 --> 00:03:16.166 One of the really wonderful things about mole is you 00:03:16.583 --> 00:03:18.085 there's corn, you use chili. 00:03:18.168 --> 00:03:20.587 Chilies are the other really fundamental thing for moles. 00:03:20.671 --> 00:03:21.588 Garlic. 00:03:21.672 --> 00:03:24.258 Garlic, of course. Garlic, onion, tomatoes. 00:03:24.341 --> 00:03:25.759 Uh huh. Different herbs. 00:03:25.843 --> 00:03:27.094 So chocolate's essential in a mole? 00:03:27.177 --> 00:03:29.763 We have moles without chocolate, but this is more festive. 00:03:30.389 --> 00:03:31.765 It's more fancy. 00:03:31.849 --> 00:03:32.558 Ready. 00:03:32.641 --> 00:03:34.435 With the skins of the cocoa beans removed, 00:03:34.935 --> 00:03:36.562 it's time to grind them using a 00:03:36.645 --> 00:03:40.232 50-year-old tool that's been passed down through Reina's family. 00:03:40.649 --> 00:03:43.068 She's mixing the cocoa, the cinnamon. 00:03:43.944 --> 00:03:46.405 Now I start to grind. 00:03:46.488 --> 00:03:47.573 Then she starts. 00:03:50.117 --> 00:03:52.036 All the ingredients should be in the center so they don't spread out. 00:03:52.119 --> 00:03:53.162 Right. 00:03:53.245 --> 00:03:54.288 Just that's part of the technique. 00:03:54.371 --> 00:03:55.789 Now we can let him do it. 00:03:55.873 --> 00:03:57.666 Or do you not have any confidence in him yet, Reina? 00:03:57.750 --> 00:03:59.710 She doesn't really trust you. 00:04:01.712 --> 00:04:02.629 I'm here to work. 00:04:02.713 --> 00:04:03.630 Oh my lord. 00:04:03.714 --> 00:04:05.257 I want to see this. I can't wait to see this. 00:04:05.340 --> 00:04:07.843 Mad. How does she? 00:04:08.302 --> 00:04:09.928 Yeah, trying to get a word in here is a nightmare. 00:04:10.012 --> 00:04:11.221 It was hard to get a word in edge ways, 00:04:11.505 --> 00:04:12.881 so that's not normal for me. 00:04:12.965 --> 00:04:16.218 But I sit, I listen, I learn, 00:04:16.301 --> 00:04:17.511 I'm getting up to speed. 00:04:18.262 --> 00:04:19.263 Good job. 00:04:19.346 --> 00:04:22.891 Everyone thinks that Mexican cuisine is a simple, 00:04:22.975 --> 00:04:24.810 sort of rustic cuisine and this is... 00:04:25.185 --> 00:04:28.105 Well this is why it's important for you to be in Oaxaca. 00:04:28.188 --> 00:04:29.147 Yeah. 00:04:29.231 --> 00:04:32.526 Because Oaxaca is so complex culturally, and then, 00:04:32.609 --> 00:04:35.737 and the food is as complex as the culture is. 00:04:35.821 --> 00:04:36.655 Yeah. 00:04:38.782 --> 00:04:40.450 She says you need to relax. 00:04:41.618 --> 00:04:44.830 Because, because when we cook... 00:04:44.913 --> 00:04:45.872 Yes. 00:04:45.956 --> 00:04:49.126 We are transmitting our mood into the food. 00:04:49.209 --> 00:04:51.003 Yes. Right. So slow down. 00:04:51.086 --> 00:04:52.045 Uh huh. 00:04:52.129 --> 00:04:53.964 Slow down and enjoy it she said. 00:04:54.047 --> 00:04:56.174 That's the first time in my career I've been told to slow down, 00:04:56.258 --> 00:05:00.595 and that's the opposite to how I work so I think I'm in for a tough week. 00:05:02.097 --> 00:05:04.182 That smells beautiful. 00:05:04.266 --> 00:05:05.350 Can we taste this now please? 00:05:05.434 --> 00:05:06.518 Can we try it now? 00:05:06.601 --> 00:05:07.561 We can try it now. 00:05:08.562 --> 00:05:10.480 So traditionally, in Oaxaca, chocolate. 00:05:10.564 --> 00:05:11.398 No! 00:05:12.774 --> 00:05:13.734 It's for drinking. 00:05:14.318 --> 00:05:15.819 But chocolate is prepared with water. 00:05:15.902 --> 00:05:16.778 Wow. 00:05:16.862 --> 00:05:21.658 That's just the start of the process that I need to go through to get a mole. 00:05:22.284 --> 00:05:23.285 Thank you. 00:05:23.702 --> 00:05:25.787 It smells festive, with the cinnamon. 00:05:28.081 --> 00:05:31.835 It tastes so rich, and it tastes like there's milk or cream in there but it's not, 00:05:31.918 --> 00:05:32.753 it's just water. 00:05:32.836 --> 00:05:34.588 That's down to the chocolate, right? 00:05:34.671 --> 00:05:36.423 Really good. 00:05:36.506 --> 00:05:38.008 Muches gracias. 00:05:39.676 --> 00:05:43.472 Chocolate is one of the very important ingredients and now you're gonna go off on 00:05:43.555 --> 00:05:45.640 adventures to learn about other ingredients. 00:05:45.724 --> 00:05:49.936 In a week, you're gonna come back and we're gonna cook and 00:05:50.020 --> 00:05:52.856 you're gonna prove to me that you can cook a Oaxacan meal. 00:05:53.523 --> 00:05:54.608 First stop, where are we going? 00:05:54.691 --> 00:05:56.360 Into the hills. Into the hills? 00:05:56.443 --> 00:05:57.778 It's going to be an adventure. 00:05:57.861 --> 00:05:58.820 Uh huh. 00:05:58.904 --> 00:06:00.322 Maybe you'll suffer a little bit, 00:06:00.405 --> 00:06:02.866 but you seem to enjoy suffering a little bit. 00:06:02.949 --> 00:06:04.201 You ready? 00:06:04.284 --> 00:06:06.161 I am. 00:06:10.123 --> 00:06:13.919 I've got only one week to learn about one of the world's most complex cuisines 00:06:14.127 --> 00:06:16.880 before I go head-to-head with Gabriela. 00:06:16.963 --> 00:06:20.509 Fortunately, she's arranged for some of her friends to help. 00:06:20.592 --> 00:06:23.762 Local guide, Carlos Goosman, is taking me to meet them. 00:06:26.390 --> 00:06:30.977 Now, Carlos, I'm here to meet a man called Omar 00:06:31.061 --> 00:06:34.147 to hopefully find some delicious ingredients. 00:06:34.231 --> 00:06:35.399 CARLOS Yeah, just keep it straight. 00:06:35.482 --> 00:06:36.900 GORDON I can't go anywhere else, can I? 00:06:36.983 --> 00:06:38.568 (bleep), sorry. 00:06:39.653 --> 00:06:41.154 You are kidding me! 00:06:41.363 --> 00:06:43.698 Come on, stop it. No. 00:06:43.782 --> 00:06:45.117 Be careful, be careful. 00:06:45.200 --> 00:06:46.493 Don't get that close, okay? 00:06:48.245 --> 00:06:49.788 Omar, Pepe! 00:06:49.871 --> 00:06:51.832 What's that, Gordon? Are you coming down? 00:06:51.915 --> 00:06:53.250 Where's the buffet? 00:06:53.333 --> 00:06:55.377 This way. Come on down. 00:06:55.752 --> 00:06:57.379 Surely there's a road down? 00:06:57.462 --> 00:06:58.964 50 miles that way. 00:06:59.047 --> 00:06:59.923 Seriously? 00:07:00.006 --> 00:07:02.300 Yeah. Come on, come on. Are you crazy? 00:07:02.968 --> 00:07:04.928 No, you have to rappel down, man. 00:07:07.472 --> 00:07:08.432 Let's go, Capitan. 00:07:08.515 --> 00:07:12.018 I came here determined to unlock the secret of mole. 00:07:12.769 --> 00:07:15.355 If I'd known the first step was to scale a cliff, 00:07:15.439 --> 00:07:17.190 I may have sent one of my sous chefs. 00:07:17.732 --> 00:07:18.984 Gordon is coming down. 00:07:19.067 --> 00:07:19.985 Watch out! 00:07:22.404 --> 00:07:23.864 Yes, like that man. 00:07:24.948 --> 00:07:26.366 One step by one. 00:07:27.200 --> 00:07:28.243 Okay, Omar? 00:07:28.326 --> 00:07:29.161 Yeah. 00:07:29.327 --> 00:07:32.706 Okay. Man, it's soft. It's crumbling like mad. 00:07:32.998 --> 00:07:34.207 Watch your foot, man. 00:07:34.291 --> 00:07:36.209 Just think about how great that food is gonna be. 00:07:36.293 --> 00:07:39.838 It's hard to get your feet in because it just, it slips away. 00:07:41.173 --> 00:07:42.841 Surely there's an easier way down? 00:07:43.133 --> 00:07:46.178 Just be careful over there because there's a beehive 00:07:46.261 --> 00:07:47.888 right on your left hand side. 00:07:49.097 --> 00:07:51.224 Who stuck a beehive on the side of this? 00:07:51.308 --> 00:07:52.601 Look at them. 00:07:52.976 --> 00:07:54.144 Don't bother them, please. 00:07:54.519 --> 00:07:56.062 Don't bother them! 00:07:57.105 --> 00:07:58.106 Be careful. 00:08:07.407 --> 00:08:08.492 OMAR There you go. 00:08:08.575 --> 00:08:11.786 Good job. Bloody hell. 00:08:12.370 --> 00:08:15.916 Some call Omar Alonzo, the unofficial mayor of Oaxaca. 00:08:16.166 --> 00:08:17.501 Man, good to see you guys. 00:08:17.584 --> 00:08:19.252 His friend, Pepe Karizoza, 00:08:19.336 --> 00:08:23.465 grew up on this land and has foraged it since he was a child. 00:08:24.257 --> 00:08:26.468 So these ingredients are somewhat unique, right? 00:08:26.551 --> 00:08:28.303 This is the only place where you can find them. 00:08:28.386 --> 00:08:29.387 Right. 00:08:29.471 --> 00:08:30.972 And it's very unique how you find them, 00:08:31.056 --> 00:08:32.224 and where you find them because it's not like 00:08:32.307 --> 00:08:33.850 they're laying around somewhere, you know? 00:08:33.934 --> 00:08:34.809 Got you. 00:08:34.893 --> 00:08:37.395 So are these mainstream ingredients, or is this a wild ingredient? 00:08:37.479 --> 00:08:39.898 This is a wild ingredient, and we are right here. 00:08:39.981 --> 00:08:41.191 What's the ax for? 00:08:41.274 --> 00:08:42.442 Chopping down the cactus, no. 00:08:42.526 --> 00:08:43.652 What about right there? 00:08:43.735 --> 00:08:46.238 What the hell! What, the tree trunk? 00:08:46.613 --> 00:08:48.281 You see that? 00:08:48.782 --> 00:08:49.991 Oh. Are you serious? 00:08:50.075 --> 00:08:51.785 Yeah. 00:08:51.868 --> 00:08:52.953 Inside here? 00:08:53.036 --> 00:08:54.454 It's like breaking up a piñata, you know? 00:08:54.538 --> 00:08:56.122 You break it and you see what's in it. 00:08:56.206 --> 00:08:57.123 There's ingredients in here. 00:08:57.207 --> 00:08:58.750 There's food in there, yeah. 00:08:58.833 --> 00:09:00.627 We just need to get it out. 00:09:02.587 --> 00:09:05.674 One, one. 00:09:06.841 --> 00:09:08.843 What the hell can be inside this log? 00:09:09.553 --> 00:09:11.680 Your prize when you're cooking against Gabriela. 00:09:12.430 --> 00:09:14.724 Pepe said this was like breaking a piñata. 00:09:14.808 --> 00:09:16.560 There you go. 00:09:16.643 --> 00:09:18.353 Uh, no. 00:09:18.979 --> 00:09:23.483 But I've never been to a birthday party and seen a blindfolded kid 00:09:23.733 --> 00:09:25.235 swinging an ax. 00:09:25.569 --> 00:09:27.279 Oh, you just killed our food I think. 00:09:27.362 --> 00:09:28.989 Pepe. 00:09:29.072 --> 00:09:30.240 Can you? 00:09:31.408 --> 00:09:32.617 Look at the bright side, 00:09:32.701 --> 00:09:34.452 we're gonna have plenty of firewood. 00:09:35.662 --> 00:09:38.081 Ah. Okay. 00:09:38.582 --> 00:09:41.209 Ah. What is that? A grub? 00:09:41.293 --> 00:09:43.753 That's a gusano yeah. There's another one. 00:09:46.506 --> 00:09:47.966 It's full of protein. 00:09:48.049 --> 00:09:50.385 Proteina. It's full of proteina. A bloody worm. 00:09:50.468 --> 00:09:54.055 If this is what's inside of a Oaxacan piñata. 00:09:54.139 --> 00:09:55.724 Whoa, it's biting me. 00:09:55.807 --> 00:09:59.060 GORDON Please don't invite me to your kid's next birthday party. 00:10:01.980 --> 00:10:03.857 Yes. 00:10:03.940 --> 00:10:06.109 Listen, I have a bad, bad, bad history of worms. 00:10:06.192 --> 00:10:07.652 We're not eating these things raw, are we? 00:10:07.736 --> 00:10:09.112 No we're not. We gotta cook 'em now. 00:10:09.195 --> 00:10:11.615 You'll see how delicious they're gonna turn out. 00:10:11.698 --> 00:10:14.117 GORDON Honestly, I don't think I've ever been so 00:10:14.200 --> 00:10:15.994 happy to eat cooked worms. 00:10:16.536 --> 00:10:17.746 This is it. 00:10:17.829 --> 00:10:18.622 This is it. 00:10:18.705 --> 00:10:19.998 No salt, no pepper, no... 00:10:20.081 --> 00:10:21.458 Nothing. Nothing. 00:10:21.541 --> 00:10:23.793 Okay, pick your worm and then cook it the way you want. 00:10:23.877 --> 00:10:24.669 GORDON Pick my worm. 00:10:24.753 --> 00:10:25.587 OMAR Over easy. 00:10:25.670 --> 00:10:27.505 GORDON So I'll go for this one here. Okay? 00:10:27.589 --> 00:10:29.341 Pepe, that's yours. 00:10:29.424 --> 00:10:31.259 Yeah, let's do it Pepe. 00:10:31.343 --> 00:10:32.636 GORDON So when would you eat this? 00:10:32.719 --> 00:10:34.262 In the winter when it gets cold. 00:10:34.346 --> 00:10:35.764 This will be the protein. 00:10:35.847 --> 00:10:37.223 People survive on these things in the winter? 00:10:37.307 --> 00:10:38.141 Yeah. 00:10:38.224 --> 00:10:40.644 Can you see that laid on top of a delicious mole negro? 00:10:40.727 --> 00:10:41.811 Oh, yes. 00:10:41.895 --> 00:10:43.480 Definitely. 00:10:43.563 --> 00:10:44.606 I'm not too sure. 00:10:44.689 --> 00:10:45.815 Well, this is what we want. 00:10:45.899 --> 00:10:46.733 The color. 00:10:46.816 --> 00:10:48.193 That texture, yeah, and the color. 00:10:48.276 --> 00:10:49.694 Ooh, they smell good already. 00:10:49.778 --> 00:10:51.029 Alright, go for it. 00:10:51.112 --> 00:10:53.156 You first because you're our guest. 00:10:53.239 --> 00:10:55.033 I'm hoping they taste better than they look. 00:10:55.116 --> 00:10:57.118 Come on, because they don't look very appetizing. 00:10:57.202 --> 00:10:59.579 Any last words you would like to say? 00:10:59.663 --> 00:11:01.831 So we just take a bite, crunch it. 00:11:01.915 --> 00:11:03.083 Chew on it. 00:11:03.166 --> 00:11:05.418 Yeah, okay. 00:11:15.053 --> 00:11:16.846 GORDON I'm in the hills outside Oaxaca, 00:11:16.930 --> 00:11:18.640 and my guides, Omar and Pepe, 00:11:18.723 --> 00:11:20.975 are introducing me to one of their favorite snacks. 00:11:21.768 --> 00:11:24.771 Okay. I can't say I share their enthusiasm. 00:11:33.405 --> 00:11:35.740 It's very paste-y, it's very mealy, it's... 00:11:36.366 --> 00:11:37.867 Did it taste like butter to you? 00:11:37.951 --> 00:11:41.496 Butter? No, it tasted like sawdust, gone warm, creamed up and. 00:11:41.579 --> 00:11:42.497 Pepe. 00:11:42.831 --> 00:11:44.040 Cheers. 00:11:47.419 --> 00:11:49.254 Wow, they're really good. 00:11:49.337 --> 00:11:51.172 Not for me. 00:11:51.256 --> 00:11:52.674 I feel kind of bad that you didn't like them, 00:11:52.757 --> 00:11:54.551 and I'm gonna give it a second try if you're 00:11:54.634 --> 00:11:55.552 up for it. 00:11:55.635 --> 00:11:58.096 Something also very, very unique and interesting. 00:11:58.805 --> 00:11:59.889 Let's go. 00:11:59.973 --> 00:12:02.767 It can't be difficult on the back of that liquid worm. 00:12:04.894 --> 00:12:08.064 If I'm going to compete on Gabriela's manor, 00:12:08.148 --> 00:12:09.691 even though they're not my cup of tea, 00:12:09.774 --> 00:12:12.152 I've got to think of a way of using those worms. 00:12:12.610 --> 00:12:13.903 OMAR For sure it's going to be sweeter. 00:12:13.987 --> 00:12:15.363 Sweeter? Unique also. 00:12:15.447 --> 00:12:16.948 Right. What are we looking for? 00:12:17.031 --> 00:12:18.366 We're looking for honey ants. 00:12:18.450 --> 00:12:19.451 Honey ants? 00:12:19.534 --> 00:12:21.619 Yes. Here? Yeah. 00:12:21.703 --> 00:12:24.205 GORDON Omar tells me that these ants come out at night 00:12:24.289 --> 00:12:27.500 and collect nectar from the plants and trees around 00:12:27.584 --> 00:12:29.836 them to produce their own kind of honey. 00:12:29.919 --> 00:12:31.713 That's the food for the rest of the colony. 00:12:31.796 --> 00:12:32.839 But how do you get the honey from it? 00:12:32.922 --> 00:12:35.383 Oh, you just put it in your mouth and as you put in mouth, 00:12:35.467 --> 00:12:36.468 they're gonna pop. 00:12:36.551 --> 00:12:37.761 Bloody hell. 00:12:37.844 --> 00:12:39.637 The cool thing is that the ant doesn't die, 00:12:39.721 --> 00:12:40.889 so you just, like, pop it, 00:12:40.972 --> 00:12:43.433 drink the honey and then you just put the ant back into the hole. 00:12:43.516 --> 00:12:44.559 Really? 00:12:44.642 --> 00:12:46.603 Yeah. Oh, there's some ants. So that's a good sign. 00:12:46.686 --> 00:12:48.229 Okay. Go for it. 00:12:48.313 --> 00:12:49.522 Just lay down on the floor, Gordon. 00:12:49.606 --> 00:12:50.607 Okay. 00:12:51.274 --> 00:12:52.484 Oh my God, look how many we've found. 00:12:52.567 --> 00:12:53.610 Look, they're already leaving. 00:12:54.402 --> 00:12:55.236 That's all honey? 00:12:55.320 --> 00:12:56.362 Yeah. 00:12:56.446 --> 00:12:58.156 It looks like a ball. Yeah, it's their belly. 00:12:58.239 --> 00:12:59.449 Really? Yes. 00:12:59.532 --> 00:13:01.159 And then more hanging down here? 00:13:01.618 --> 00:13:02.702 They're hanging right there. 00:13:03.411 --> 00:13:04.996 In a hole at the top. 00:13:05.079 --> 00:13:07.040 Oh my God, they're all there. 00:13:07.123 --> 00:13:09.959 There's a hole full of sacks. 00:13:10.043 --> 00:13:10.919 How beautiful are they? 00:13:11.002 --> 00:13:12.629 Wow. Wow, that's plenty. 00:13:12.712 --> 00:13:14.214 GORDON One, two, three, four, five. 00:13:14.297 --> 00:13:15.381 They're all different sizes too. 00:13:15.465 --> 00:13:18.051 GORDON They're beautiful. Why aren't they biting? 00:13:18.384 --> 00:13:20.303 OMAR 'Cause they're Oaxacans, they're friendly. 00:13:20.386 --> 00:13:23.056 GORDON The actual sack is connected to the body. 00:13:23.139 --> 00:13:23.973 Uh huh. 00:13:24.057 --> 00:13:25.767 Man, they're like little balloons, aren't they? 00:13:25.850 --> 00:13:27.185 Literally amber, no? 00:13:27.268 --> 00:13:29.312 So just bite the belly. 00:13:29.395 --> 00:13:30.271 Uh huh. 00:13:30.355 --> 00:13:31.523 Just literally * on its sack? 00:13:31.606 --> 00:13:33.525 Yeah. 00:13:46.287 --> 00:13:47.705 That's delicious. 00:13:47.789 --> 00:13:48.665 Yes. 00:13:48.748 --> 00:13:52.585 It tastes like sort of sweet honey stroke cider, vinegar. 00:13:52.669 --> 00:13:55.088 I want a main course, this one's my appetizer. 00:13:57.131 --> 00:13:59.467 Woo-hoo. You just go for it. 00:14:03.221 --> 00:14:04.389 It's pretty unique, isn't it? 00:14:04.472 --> 00:14:06.599 Yes. 00:14:10.311 --> 00:14:11.855 And he's still alive. 00:14:12.272 --> 00:14:13.231 Look. 00:14:13.314 --> 00:14:14.941 It's sweet, so how come it's so sweet? 00:14:15.024 --> 00:14:16.943 Because of what they collect at night, 00:14:17.026 --> 00:14:19.070 all of the flowers and the nectar from the different 00:14:19.153 --> 00:14:20.071 plants around them. 00:14:20.154 --> 00:14:21.531 GORDON And would you cook with them or just? 00:14:21.614 --> 00:14:24.284 I think it will be really hard for you to collect a lot of them. 00:14:24.367 --> 00:14:25.368 GORDON Yeah. 00:14:25.451 --> 00:14:30.832 The ants were delicious but I can't transport them because you * that belly 00:14:30.915 --> 00:14:32.041 off the ant. 00:14:32.125 --> 00:14:35.962 That's a little treasure, a little nugget of magic that Oaxaca has as a secret 00:14:36.045 --> 00:14:37.380 ingredient that I can't take. 00:14:37.463 --> 00:14:38.882 That was delicious. 00:14:38.965 --> 00:14:40.216 I'm glad that you like it, 00:14:40.300 --> 00:14:41.342 but we're not quite done yet. 00:14:41.426 --> 00:14:42.635 We have another surprise for you. 00:14:42.719 --> 00:14:44.345 One more. One more. 00:14:44.429 --> 00:14:45.555 As tasty as that? 00:14:45.638 --> 00:14:47.098 Yes. Yes. 00:14:47.181 --> 00:14:48.474 Aha, that was way better than the worms by the way. 00:14:48.558 --> 00:14:50.643 Yeah? You see that right there? 00:14:51.311 --> 00:14:54.856 That's a tree. Look deeper. What is that? 00:14:56.274 --> 00:14:57.525 It's a wasp hive. 00:14:57.609 --> 00:14:59.152 Stop it. 00:14:59.235 --> 00:15:01.321 Why are we? Why are we collecting wasps? 00:15:02.280 --> 00:15:04.449 There's larvae but also honey in it. 00:15:04.532 --> 00:15:05.658 Wasps don't produce honey. 00:15:05.742 --> 00:15:07.785 They do. You'll be surprised. 00:15:07.869 --> 00:15:09.621 Pepe, is he serious? Si. 00:15:09.704 --> 00:15:11.623 You ready? But. 00:15:12.665 --> 00:15:14.167 Stop it. 00:15:14.250 --> 00:15:15.835 You got to put that on first. 00:15:15.919 --> 00:15:17.086 Will they get angry? 00:15:17.170 --> 00:15:19.380 Let's say they wouldn't enjoy our company. 00:15:19.464 --> 00:15:22.550 GORDON Putting on a protective suit is never a good sign. 00:15:22.634 --> 00:15:26.971 Apparently, gathering the larva requires a lot of courage and a touch of crazy. 00:15:28.932 --> 00:15:30.934 You see it? Got it, yeah. Wow. Alright. 00:15:31.017 --> 00:15:32.894 GORDON The plan is to tie a rope to the tree and 00:15:32.977 --> 00:15:35.355 shake it until all the wasps have left the nest. 00:15:36.105 --> 00:15:37.899 How many wasps are in there roughly? 00:15:40.193 --> 00:15:42.236 5,000. 5,000 wasps? Yes. 00:15:42.320 --> 00:15:43.696 So right now they're all sleeping? 00:15:43.780 --> 00:15:46.658 OMAR Yes, they're cold because of the weather change. 00:15:50.495 --> 00:15:52.246 Wait, wait. Wait, wait. Pepe, for 00:15:52.664 --> 00:15:53.790 Pepe wait! 00:15:54.207 --> 00:15:56.584 Don't shake it yet. Wait. 00:15:56.668 --> 00:15:58.544 Thousands of wasps inside that little nest. 00:15:58.628 --> 00:16:01.798 You don't wanna piss off a hive anytime. 00:16:01.881 --> 00:16:02.924 They've started coming out. 00:16:03.007 --> 00:16:04.175 Oh, they're coming out. They're coming. 00:16:04.258 --> 00:16:05.385 They're gonna start to come out. 00:16:05.468 --> 00:16:06.636 Watch out. Pepe, Pepe, Pepe. 00:16:06.719 --> 00:16:07.929 Pepe, Pepe. 00:16:09.472 --> 00:16:11.057 Are we ready? 00:16:11.140 --> 00:16:13.643 Yeah, Pepe, this is his back garden so, you know, 00:16:13.726 --> 00:16:15.728 he was right up there tying the sort of lasso, 00:16:15.812 --> 00:16:16.980 and then we were tugging and pulling and 00:16:17.063 --> 00:16:18.272 all of a sudden they started coming out. 00:16:18.648 --> 00:16:20.650 Isn't this a bit crazy for ingredients? 00:16:21.859 --> 00:16:22.819 Gently, gently. 00:16:23.319 --> 00:16:25.363 Okay, stop, stop. 00:16:26.614 --> 00:16:28.366 Check if the queen already left. 00:16:28.449 --> 00:16:29.200 This is crazy. 00:16:29.283 --> 00:16:30.785 Not yet. Wait for me. 00:16:30.868 --> 00:16:31.703 Are they leaving? 00:16:31.786 --> 00:16:32.912 Yes, hold on. 00:16:33.788 --> 00:16:36.708 What's he doing? He's shaking it. What the 00:16:37.500 --> 00:16:39.919 Can you see any wasps leaving? 00:16:40.003 --> 00:16:40.920 Yeah, there's a lot of them. 00:16:42.130 --> 00:16:43.339 GORDON He's gonna... 00:16:44.007 --> 00:16:44.966 He's getting the machete. 00:16:45.466 --> 00:16:47.760 A machete? He's gonna fight them. (bleep)! 00:16:55.184 --> 00:16:56.769 GORDON I'm in the hills of Oaxaca, 00:16:56.853 --> 00:16:59.647 attempting to harvest wasp larvae for my final cook. 00:17:00.106 --> 00:17:01.566 He's going to... 00:17:02.233 --> 00:17:03.192 He's getting the machete. 00:17:03.860 --> 00:17:04.777 A machete? 00:17:04.861 --> 00:17:05.903 He's going to fight them. 00:17:07.280 --> 00:17:11.325 But the two guys I'm with seem hellbent on making sure I don't get there. 00:17:13.870 --> 00:17:15.747 Five thousand wasps, isn't tat a dangerous thing to do down there? 00:17:18.624 --> 00:17:19.917 I believe its ready. 00:17:20.960 --> 00:17:23.796 Ooh, he got it. Have they all gone? All gone. Looks like it. 00:17:24.881 --> 00:17:26.716 This is as soft as paper. 00:17:26.799 --> 00:17:28.760 Layer by layer, you have to break it up. 00:17:30.094 --> 00:17:31.220 Oh, that's honey. 00:17:31.304 --> 00:17:32.597 Look, you see it? 00:17:32.680 --> 00:17:33.931 GORDON This bit here's the honeycomb? 00:17:34.015 --> 00:17:37.101 OMAR Yes. Wanna get it off the branch? 00:17:38.436 --> 00:17:41.397 This is going to be your secret weapon in the cookout at the end. 00:17:42.273 --> 00:17:43.691 There's the honey there, look. 00:17:43.775 --> 00:17:45.151 Oh, it looks good. 00:17:45.234 --> 00:17:46.527 Shall we? Shall we try it? 00:17:46.611 --> 00:17:49.322 So I had no idea that wasps produce honey. 00:17:49.405 --> 00:17:50.573 Si, si. 00:17:50.656 --> 00:17:52.325 You have to eat the whole thing. 00:17:52.909 --> 00:17:54.452 Cheers, guys. 00:17:54.535 --> 00:17:58.289 Wow. Hm. That is so delicious. 00:17:59.749 --> 00:18:01.209 That is so sweet. 00:18:01.292 --> 00:18:05.505 Cracking this like paper mache, skull open and you've got these incredible little 00:18:05.588 --> 00:18:08.591 compartments that are laced with the most amazing honey. 00:18:09.092 --> 00:18:11.803 Not as sweet as bee honey, but so delicious. 00:18:12.512 --> 00:18:13.346 Oh my God. 00:18:13.429 --> 00:18:14.472 The honey's great, 00:18:14.555 --> 00:18:17.058 but the main ingredient is the larva that you're gonna find in there. 00:18:17.141 --> 00:18:18.267 Oh my God, look at that. 00:18:21.395 --> 00:18:22.522 And here are the larvae. 00:18:22.605 --> 00:18:23.356 That's the larvae there. 00:18:23.439 --> 00:18:23.773 Here. 00:18:24.816 --> 00:18:27.193 So that's them. So they're wasp eggs. 00:18:27.276 --> 00:18:28.152 Uh huh. 00:18:28.236 --> 00:18:29.654 And so what would you do with the larvae? 00:18:29.737 --> 00:18:32.532 OMAR So you cook them and then you make sauce with it. 00:18:33.241 --> 00:18:34.242 GORDON Wow. 00:18:34.325 --> 00:18:35.660 There you go. And so what's in here? 00:18:35.743 --> 00:18:36.994 You've got larvae, what else is in there? 00:18:37.078 --> 00:18:38.955 Garlic, onion, chili, water, salt. 00:18:39.038 --> 00:18:40.414 Wow. 00:18:43.209 --> 00:18:45.169 Wow. That is beautiful. 00:18:45.253 --> 00:18:47.505 It's definitely given me some great ideas ahead of the final cook. 00:18:47.630 --> 00:18:49.257 He already has a lot of ideas for cooking. 00:18:49.340 --> 00:18:52.635 For me, it's interesting to see what Oaxaca has to offer and these 00:18:52.718 --> 00:18:54.679 ingredients are second to none. 00:18:55.096 --> 00:18:56.931 Yeah, we have it all. Delicious. Good job. 00:18:57.014 --> 00:18:58.307 Ah. Seriously, thank you. 00:18:58.975 --> 00:18:59.559 Perfect. 00:19:01.352 --> 00:19:02.186 Hm. 00:19:02.270 --> 00:19:06.399 I'm starting to get up to speed with the Oaxacan DNA now. 00:19:06.816 --> 00:19:07.859 There's more than just chocolate. 00:19:07.942 --> 00:19:10.778 This has got incredible layers that are in abundance. 00:19:18.494 --> 00:19:20.663 GORDON With only a few days left until the final cook, 00:19:20.746 --> 00:19:23.916 I need to go big or go home if I'm gonna have any chance 00:19:24.000 --> 00:19:25.668 of beating Gabriela. 00:19:26.377 --> 00:19:30.256 And that means I need to get my hands on a world class mole. 00:19:31.299 --> 00:19:36.262 So I've asked Oaxacan foodie, Nicky, to introduce me to a local legend. 00:19:37.138 --> 00:19:39.932 Now, Nicky, you said you were going to take me to a guy 00:19:40.016 --> 00:19:42.018 that produces the best mole in Oaxaca. 00:19:42.518 --> 00:19:45.771 Yes. So he is right over here, Jorge. 00:19:45.855 --> 00:19:48.065 They call him El Mole because his mole is that good. 00:19:48.149 --> 00:19:49.901 Seriously? Yes. What, in here? 00:19:49.984 --> 00:19:51.402 Yeah, it's right here. You see the sign? 00:19:51.485 --> 00:19:52.737 Really? 00:19:52.820 --> 00:19:54.280 Alfonsina. I can't wait. 00:19:54.363 --> 00:19:56.657 Alfonsina. This place looks beautiful. 00:19:56.741 --> 00:19:58.826 There's Jorge. Ah. Jorge. 00:19:59.577 --> 00:20:02.246 Hey. Good morning. Good morning. 00:20:02.330 --> 00:20:04.498 You good? Nice to meet you. 00:20:04.582 --> 00:20:06.209 Pleased to meet you. Absolute pleasure. Yeah. 00:20:06.292 --> 00:20:09.962 So this is the. This is a family recipe. 00:20:10.046 --> 00:20:12.089 A family recipe. All upstairs, right? 00:20:12.173 --> 00:20:13.549 Big secret. 00:20:15.134 --> 00:20:16.886 Now it's not a secret. 00:20:17.345 --> 00:20:19.013 No. Just between you and I. 00:20:19.096 --> 00:20:22.058 Okay, I'll keep it a secret. I promise. Okay. 00:20:23.684 --> 00:20:24.644 GORDON The first step, 00:20:24.727 --> 00:20:27.772 Jorge hands me blistered tomatoes and tomatillos. 00:20:29.106 --> 00:20:30.691 Si. 00:20:30.775 --> 00:20:33.444 Next, while I clean and remove the seeds from the chilies. 00:20:34.237 --> 00:20:37.448 Everything I'm toasting here will always be on low heat. 00:20:37.531 --> 00:20:40.660 GORDON Jorge toasts different nuts and spices on the comal. 00:20:40.743 --> 00:20:44.664 I got up to speed with making chocolate, and what else is going into this? 00:20:45.456 --> 00:20:47.792 Thyme, oregano. 00:20:47.875 --> 00:20:48.876 Yeah. 00:20:48.960 --> 00:20:53.547 NICKY Sesame seeds, raisins, garlic, almonds and cinnamon. 00:20:54.090 --> 00:20:55.967 And then the onions are going to roast onto the coals? 00:20:56.050 --> 00:20:57.134 Exactly. 00:20:57.218 --> 00:20:58.719 There's nothing measured out. 00:20:58.803 --> 00:21:00.513 Jorge is just cooking with the eyes. 00:21:00.596 --> 00:21:01.681 Uh huh. 00:21:01.764 --> 00:21:02.848 Is that just confidence? 00:21:02.932 --> 00:21:04.475 I think it's just practice. 00:21:04.558 --> 00:21:05.768 A lot of practice. 00:21:05.851 --> 00:21:08.354 Cooking with your heart is going to give a lot of flavor. 00:21:08.437 --> 00:21:09.522 Yes. 00:21:10.815 --> 00:21:12.441 So that's the chiles that you just cleaned, 00:21:12.525 --> 00:21:13.859 so now you can mix everything together. 00:21:13.943 --> 00:21:14.860 Mix it all up? 00:21:14.944 --> 00:21:16.821 Yeah. 00:21:16.904 --> 00:21:19.448 One of the best spatulas I've ever had in my life and, clearly, 00:21:19.532 --> 00:21:21.659 one of the cheapest. 00:21:23.160 --> 00:21:26.330 GORDON With the almost dizzying variety of spices and nuts, we add, 00:21:26.414 --> 00:21:27.748 of all things... 00:21:27.832 --> 00:21:29.375 That is hot. 00:21:29.750 --> 00:21:31.585 GORDON Roasted plantain. 00:21:31.669 --> 00:21:34.672 I mean I just love the smell of this. 00:21:35.006 --> 00:21:35.965 That smells incredible. 00:21:36.048 --> 00:21:37.174 All in with the plantain, right? 00:21:37.258 --> 00:21:38.301 Exactly. 00:21:38.384 --> 00:21:39.552 Tell you what, 00:21:39.635 --> 00:21:41.304 I'm going to look at cardboard in a completely different way now. 00:21:41.387 --> 00:21:43.097 You know that. Honestly. 00:21:43.180 --> 00:21:44.473 Once the tomatoes have cooked, 00:21:44.557 --> 00:21:46.350 they're added to the toasted and roasted ingredients. 00:21:46.851 --> 00:21:48.561 It's so beautiful. 00:21:48.644 --> 00:21:49.687 It smells smoky. 00:21:50.396 --> 00:21:52.857 The seeds that you already cleaned from the chiles... 00:21:52.940 --> 00:21:54.150 ...now you're gonna put them in there. 00:21:55.192 --> 00:21:56.152 The seeds on at the beginning. 00:21:56.235 --> 00:21:56.986 Yeah. 00:21:57.069 --> 00:21:58.904 GORDON Taking the seeds from the clean chili pods, 00:21:58.988 --> 00:22:01.324 Jorge has me light them on fire. 00:22:03.993 --> 00:22:05.619 NICKY For flavor. 00:22:05.703 --> 00:22:08.914 GORDON Perhaps the first time I've ever intentionally burnt my food. 00:22:10.124 --> 00:22:11.083 So that smells good. 00:22:11.167 --> 00:22:12.209 It smells really good. 00:22:12.293 --> 00:22:13.878 So this is where the hard work really begins. 00:22:13.961 --> 00:22:15.212 Hold on a minute. Si 00:22:15.296 --> 00:22:17.214 Jorge has been cooking mole every day since he was 14. 00:22:17.298 --> 00:22:19.633 Not a day in a culinary school, 00:22:19.717 --> 00:22:24.263 and just that level of knowledge he was is extraordinary. 00:22:26.265 --> 00:22:27.600 It smells delicious, 00:22:27.683 --> 00:22:30.394 but it does look like something inside of a diaper. 00:22:31.812 --> 00:22:33.022 Doesn't it? 00:22:38.819 --> 00:22:41.572 Now that you've learned how to make a proper mole, 00:22:41.655 --> 00:22:43.699 you have to learn how to make proper tortillas. 00:22:43.783 --> 00:22:46.160 Excellent. Yeah, you ready? Gracias. Man. 00:22:48.245 --> 00:22:50.581 While Jorge finishes the grinding and cooking of the mole, 00:22:50.664 --> 00:22:53.209 he sends me off to meet his mother, Elvia. Ola. 00:22:54.835 --> 00:22:56.337 How are you? 00:22:56.837 --> 00:22:59.382 I'd like to introduce Gordon. 00:23:00.007 --> 00:23:02.051 She'll be showing me how she makes her soft tortillas. 00:23:05.137 --> 00:23:06.555 Si. Ah. 00:23:07.681 --> 00:23:09.100 Easy. Look. 00:23:09.850 --> 00:23:10.768 NICKY So now look. 00:23:10.851 --> 00:23:12.728 Right. 00:23:12.812 --> 00:23:14.897 And just a gentle press there, yeah? 00:23:15.481 --> 00:23:17.024 Yeah. 00:23:22.405 --> 00:23:23.322 No, no, no. 00:23:23.406 --> 00:23:24.740 Dammit. What happened there? 00:23:24.824 --> 00:23:26.033 That's not right. 00:23:26.117 --> 00:23:27.660 Just with one hand. 00:23:27.743 --> 00:23:29.829 You can't use both of your hands to put down. 00:23:29.912 --> 00:23:30.788 One hand? 00:23:30.871 --> 00:23:32.081 Yeah. 00:23:32.164 --> 00:23:33.582 Okay. 00:23:33.666 --> 00:23:35.000 Apparently, two hands aren't always better than one. 00:23:35.084 --> 00:23:39.672 Leave it to the Oaxacans and their complicated cuisine to make a Michelin-starred chef 00:23:39.755 --> 00:23:41.674 feel like a total donkey. 00:23:43.092 --> 00:23:44.468 Oh, bollocks. Okay. 00:23:45.010 --> 00:23:46.178 Relax, relax. 00:23:46.971 --> 00:23:48.681 Tranquilo, tranquilo. 00:23:50.182 --> 00:23:52.184 I've got it. I've got it. Watch. 00:23:52.268 --> 00:23:53.394 NICKY Okay, okay. 00:23:54.979 --> 00:23:57.064 Like that, it works better like that. 00:23:57.565 --> 00:23:59.024 Si. Okay. Getting there. 00:23:59.108 --> 00:23:59.984 Okay. 00:24:00.067 --> 00:24:01.277 Slowly. We're getting there. 00:24:01.360 --> 00:24:02.570 It takes a few tortillas, 00:24:02.653 --> 00:24:04.864 but I finally start to get the hang of it. 00:24:05.656 --> 00:24:06.991 Si. Okay. 00:24:09.577 --> 00:24:10.953 This is your last test. 00:24:12.538 --> 00:24:13.497 Ready. There it goes. 00:24:14.206 --> 00:24:15.291 What's she saying? Get out? 00:24:15.374 --> 00:24:16.333 No. 00:24:17.710 --> 00:24:19.044 NICKY No, she says, you know, 00:24:19.128 --> 00:24:19.920 you're learning, it's going okay. 00:24:20.004 --> 00:24:21.172 Okay. 00:24:21.255 --> 00:24:23.090 I finally got Elvia's stamp of approval, 00:24:23.174 --> 00:24:26.051 but something tells me she's not offering me a job. 00:24:26.635 --> 00:24:27.928 You are an amazing artist, 00:24:28.012 --> 00:24:29.430 I mean, clearly, 00:24:29.513 --> 00:24:30.973 it runs in the family, right? 00:24:31.056 --> 00:24:32.224 NICKY Absolutely. 00:24:32.308 --> 00:24:33.309 Is the mole ready? 00:24:33.392 --> 00:24:34.351 No... 00:24:37.021 --> 00:24:38.981 Apparently there's one other thing that she wants to show us. 00:24:39.064 --> 00:24:40.983 After you, please. 00:24:41.317 --> 00:24:46.197 Making mole can be an all-day process and, instead of me hovering around, 00:24:47.323 --> 00:24:49.909 waiting for a taste, Elvia has found a way to keep me busy. 00:24:49.992 --> 00:24:51.118 Ola. 00:24:51.202 --> 00:24:52.411 Ola. 00:24:52.495 --> 00:24:54.872 I'd like you to meet my sister. 00:24:54.955 --> 00:24:55.956 Pleasure meeting you. 00:25:01.086 --> 00:25:02.588 This is a traditional healing practice. 00:25:02.671 --> 00:25:04.006 Oh, you want to heal my body? 00:25:04.089 --> 00:25:05.049 Yeah. That's right. 00:25:05.132 --> 00:25:07.259 Where? This is. Stop it. 00:25:07.343 --> 00:25:09.762 NICKY You're going to get into this little oven right here. 00:25:09.845 --> 00:25:11.639 This is a, well it's like a steam room. 00:25:11.722 --> 00:25:14.183 Yes. On the floor. Uh huh. 00:25:14.266 --> 00:25:16.852 GORDON Jorge's aunt, Ilya, will be showing me a Temescal. 00:25:17.728 --> 00:25:19.605 So you're going to have to take your clothes off. 00:25:19.688 --> 00:25:22.233 Oh, stop it. It's the first step. 00:25:22.316 --> 00:25:23.901 Momma, I love you dearly. 00:25:23.984 --> 00:25:24.985 You want me... 00:25:25.069 --> 00:25:25.861 Yeah. 00:25:25.945 --> 00:25:27.112 Stark naked in the neighborhood. 00:25:27.196 --> 00:25:28.072 Come on! 00:25:28.155 --> 00:25:29.281 All of your clothes. 00:25:29.365 --> 00:25:30.574 I wouldn't do that to the ladies. 00:25:30.658 --> 00:25:32.660 She has a blanket. Oh, in a blanket. 00:25:32.743 --> 00:25:33.994 You know, you can cover yourself with a blanket. 00:25:34.078 --> 00:25:36.205 Thank you. Okay. Close your eyes, Mama. 00:25:40.417 --> 00:25:43.754 Mad. Okay. Get the blanket, girl, please. 00:25:44.338 --> 00:25:46.298 Just in case the babies are peeping. 00:25:46.382 --> 00:25:48.926 I just want some mole. 00:25:50.219 --> 00:25:52.972 Ilya begins rubbing me with a herb mix to open my pores, 00:25:54.306 --> 00:25:55.933 or maybe she's seasoning me, 00:25:56.016 --> 00:25:58.310 at this point it's too early to tell. 00:25:58.936 --> 00:26:00.813 Ooh, not too far down there. Not too far down there. 00:26:00.896 --> 00:26:01.981 NICKY Is it burning a bit? 00:26:02.064 --> 00:26:05.109 It is in my crack, yes. 00:26:05.192 --> 00:26:06.735 So she's going to go in first. 00:26:06.819 --> 00:26:09.488 Okay, coming in. 00:26:10.614 --> 00:26:12.199 The things I do for food. 00:26:17.413 --> 00:26:18.789 The things I do for food. 00:26:19.456 --> 00:26:22.209 I'm in Oaxaca, and my journey to tasting a delicious mole. 00:26:22.293 --> 00:26:23.460 I've got this. 00:26:23.544 --> 00:26:26.380 GORDON Has taken a detour to a full body cleanse 00:26:26.463 --> 00:26:28.716 in a tiny sweat lodge. 00:26:29.174 --> 00:26:30.676 Now it's very steamy in here. 00:26:30.759 --> 00:26:34.096 She's laid down next to me now. 00:26:35.556 --> 00:26:36.849 She's holding my hand in the air where 00:26:36.932 --> 00:26:38.142 the hot steam is. 00:26:38.225 --> 00:26:40.185 I, ooh. 00:26:40.269 --> 00:26:41.895 Woo! 00:26:41.979 --> 00:26:43.689 Ooh, there we go. 00:26:45.149 --> 00:26:47.484 Okay, Gordon. You're ready. 00:26:47.568 --> 00:26:50.779 Gracias. 00:26:52.114 --> 00:26:55.534 I came for an amazing understanding how to make a mole, 00:26:55.743 --> 00:26:59.288 I had no idea I'd be getting naked in somebody's garden. 00:26:59.788 --> 00:27:01.206 Please may I have some mole now? 00:27:01.290 --> 00:27:02.625 Of course. 00:27:02.708 --> 00:27:03.834 But I do have the magic. 00:27:03.917 --> 00:27:05.419 I feel cleansed. 00:27:07.463 --> 00:27:08.380 How are you? 00:27:08.839 --> 00:27:10.007 This is how we serve it here. 00:27:10.674 --> 00:27:13.177 Oh my Lord, thank you. That looks beautiful. 00:27:13.594 --> 00:27:17.139 Uh huh. Oh my God. 00:27:17.556 --> 00:27:19.391 Mmm. That is delicious. Si. 00:27:19.475 --> 00:27:21.018 Very delicious. 00:27:21.101 --> 00:27:24.146 It's rich, charcoal, spicy. 00:27:26.398 --> 00:27:27.858 So what you're trying here is Oaxaca. 00:27:27.941 --> 00:27:31.111 Wow. So rich. Really good indeed. 00:27:31.195 --> 00:27:32.780 May I take a jar for the final cook because 00:27:32.863 --> 00:27:34.740 there's no way I can make that in one day. 00:27:35.366 --> 00:27:36.700 Of course. 00:27:37.242 --> 00:27:39.370 Please. That is magic in a jar. 00:27:40.079 --> 00:27:43.749 Mole is the essence of Oaxacan cuisine, 00:27:43.832 --> 00:27:47.544 but that stuff doesn't take two, three hours to make. 00:27:47.628 --> 00:27:49.213 That takes sometimes days, 00:27:49.296 --> 00:27:51.382 so capturing that magic in that jar, 00:27:51.465 --> 00:27:53.717 I feel like I've got a bit of a head start. 00:27:54.301 --> 00:27:55.719 Where's my clothes? 00:27:55.803 --> 00:27:57.721 Oh, yeah, they're right over here. 00:27:57.930 --> 00:27:58.847 Shall we? 00:27:58.931 --> 00:28:00.099 I think they're baking on top. 00:28:00.182 --> 00:28:01.183 Gracias. Thank you. 00:28:03.060 --> 00:28:04.687 GORDON It's the day before the final cook, 00:28:04.770 --> 00:28:07.147 and if there's one true Oaxacan ingredient other than 00:28:07.231 --> 00:28:11.860 mole that I need to compete against Gabriela it's mezcal. 00:28:12.152 --> 00:28:13.237 Make no mistake, 00:28:13.320 --> 00:28:15.656 mezcal is not the same as tequila. 00:28:16.240 --> 00:28:17.991 Both come from the agave plant, 00:28:18.075 --> 00:28:21.412 but mezcal is produced in small batches and considered 00:28:21.495 --> 00:28:23.580 more artisanal than tequila. 00:28:25.457 --> 00:28:26.583 Now I know it's still early, 00:28:26.667 --> 00:28:30.379 but Gabi said there's a local man called Armando who 00:28:30.462 --> 00:28:34.299 produces one of the best mescals anywhere in Mexico. 00:28:36.135 --> 00:28:36.969 Armando! 00:28:37.052 --> 00:28:40.931 Hey, Gordon. Hello, my friend. Hey, how are you? 00:28:41.014 --> 00:28:43.058 What a beautiful place. How are you doing? 00:28:43.142 --> 00:28:44.017 Welcome. 00:28:44.101 --> 00:28:45.227 Good to see you. Good to see you. 00:28:45.310 --> 00:28:46.353 Now this is incredible. 00:28:46.437 --> 00:28:48.480 Agave for mezcal. Agave for mezcal. 00:28:48.564 --> 00:28:49.523 Yes. 00:28:49.606 --> 00:28:51.984 Now Gabi said that you're producing some of 00:28:52.067 --> 00:28:53.736 the best mezcal anywhere in Mexico. 00:28:54.027 --> 00:28:55.446 What makes it so special here? 00:28:55.529 --> 00:28:56.447 No machines. 00:28:57.156 --> 00:28:58.741 I got you. It's all by hand. 00:28:58.824 --> 00:29:00.993 Your flavor profile is somewhat unique. 00:29:01.076 --> 00:29:02.161 It's smoky. 00:29:02.244 --> 00:29:03.370 Smoky. 00:29:03.454 --> 00:29:04.705 Ola. 00:29:06.290 --> 00:29:08.667 This is how we harvest the agave. 00:29:08.751 --> 00:29:09.752 Wow. 00:29:09.835 --> 00:29:10.836 Everything's by hand. 00:29:10.919 --> 00:29:12.004 So they look like giant pineapples. 00:29:12.087 --> 00:29:15.799 Yes, it is, it's about 100 kilos each, each one. 00:29:16.133 --> 00:29:19.011 Friends, take a small break. The worker has arrived. 00:29:20.095 --> 00:29:21.013 What was that? 00:29:21.096 --> 00:29:22.306 I tell them to take a break. 00:29:22.389 --> 00:29:23.640 Tea time? It's your turn. 00:29:23.724 --> 00:29:25.184 Please. 00:29:25.267 --> 00:29:26.852 Got ya. 00:29:26.935 --> 00:29:28.604 Right, so you're not going to make this easy are you? 00:29:35.486 --> 00:29:37.905 bloody hell. 00:29:38.906 --> 00:29:40.365 Harder, harder. 00:29:40.449 --> 00:29:41.492 Come on. 00:29:41.575 --> 00:29:42.993 GORDON To get to the piña of the agave, 00:29:43.076 --> 00:29:45.788 Armando first has me remove the spiny leaves. 00:29:45.871 --> 00:29:48.499 Oh my God, Gordon. I'm getting there. 00:29:49.917 --> 00:29:51.668 ARMANDO I will never hire you again. 00:29:51.877 --> 00:29:53.921 Give me time. Okay, okay. 00:29:54.004 --> 00:29:56.381 It is slightly different to the kind of knives I use. 00:29:56.465 --> 00:29:57.382 Come on, Gordon. 00:29:57.466 --> 00:29:59.134 Do your first one. You have 40 more agave. 00:29:59.218 --> 00:30:00.302 40 more! Yes. 00:30:00.385 --> 00:30:03.055 So literally you go through 40 of these a day? 00:30:03.138 --> 00:30:06.558 It's around four tons of these for each day. 00:30:06.642 --> 00:30:09.353 Do you have any blisters? 00:30:09.436 --> 00:30:10.354 Oh my God. 00:30:10.437 --> 00:30:11.480 I know. 00:30:11.563 --> 00:30:13.732 Hey, that's a señorita hand. 00:30:13.816 --> 00:30:15.484 That's a señorita hand. 00:30:15.567 --> 00:30:17.027 Hold on. Hold on, they're chef's hands. 00:30:17.110 --> 00:30:18.320 I've got blisters but, come on. 00:30:18.403 --> 00:30:19.696 They're senoritas. 00:30:19.780 --> 00:30:20.948 How do we get this into mezcal? 00:30:21.031 --> 00:30:22.533 Next stop is cook the agave, 00:30:22.616 --> 00:30:24.409 grind the agave and ferment it. 00:30:24.493 --> 00:30:25.369 Yeah, got you. 00:30:25.452 --> 00:30:26.870 So it's a long process. 00:30:26.954 --> 00:30:28.330 Mezcal, it's not tequila. 00:30:28.413 --> 00:30:29.373 No. 00:30:29.456 --> 00:30:30.749 So you think this is the hard part, it's not. 00:30:30.833 --> 00:30:32.793 Serious? No. Go on. 00:30:33.001 --> 00:30:35.379 Once we cut this, we have to lift it. 00:30:35.504 --> 00:30:36.338 We have to what? 00:30:36.463 --> 00:30:37.840 We have to pull it out from there with the hands, 00:30:37.923 --> 00:30:38.966 from the ground. 00:30:39.049 --> 00:30:40.342 Hold on a minute. Yes. 00:30:40.467 --> 00:30:43.470 How the hell do you pull that out of the ground? 00:30:43.887 --> 00:30:46.515 To remove the agave, Armando uses a koa. 00:30:46.598 --> 00:30:50.310 A long-handled blade that cuts the bulb from the root left in the ground. 00:30:50.769 --> 00:30:54.314 Ah, bastard. 00:30:55.607 --> 00:30:56.567 Okay? 00:30:56.650 --> 00:30:58.068 Yes. on my leg. 00:30:58.193 --> 00:31:04.616 Okay, Gordon. Just go ahead and. 00:31:13.083 --> 00:31:14.001 What do you think, Gordon? 00:31:14.084 --> 00:31:14.918 What do I think? 00:31:15.002 --> 00:31:16.795 I'm 00:31:17.379 --> 00:31:19.339 Come on, surely I've earned a drink now. 00:31:19.423 --> 00:31:20.465 Please. 00:31:20.549 --> 00:31:21.466 Geez. 00:31:21.550 --> 00:31:25.220 Man, you're one tough cookie. Now, now for the majestic bit. 00:31:26.054 --> 00:31:27.055 The exciting part. 00:31:27.139 --> 00:31:30.183 Yes. 00:31:30.267 --> 00:31:31.184 Woo! 00:31:31.268 --> 00:31:33.353 Oh, that's enough. That's it. Thank you. 00:31:34.897 --> 00:31:36.690 It smells slightly smoky. 00:31:37.190 --> 00:31:38.233 It's smoky. 00:31:38.317 --> 00:31:39.192 Sweet. 00:31:39.276 --> 00:31:40.736 Here's to the blisters. 00:31:44.406 --> 00:31:45.198 This is how we... 00:31:45.282 --> 00:31:46.199 Put back into the land. 00:31:46.283 --> 00:31:47.326 Yes. Just do a little bit. 00:31:47.409 --> 00:31:48.827 Si. So. Bless the land. 00:31:49.953 --> 00:31:51.872 Salut. Salut. 00:31:56.126 --> 00:31:57.586 What do you think? 00:32:00.631 --> 00:32:03.091 Wow. It's very smoky. Now I understand that process. 00:32:03.425 --> 00:32:04.718 Yes, that's this process. 00:32:04.801 --> 00:32:05.761 And it's sweet as well. 00:32:05.844 --> 00:32:07.679 That's the difference between mezcal and tequila. 00:32:07.763 --> 00:32:09.765 It's given me some ideas for the cook. 00:32:09.848 --> 00:32:12.017 Maybe marinade, maybe fish. 00:32:12.100 --> 00:32:13.268 Yeah, you can marinade. 00:32:13.352 --> 00:32:14.144 Yeah. 00:32:14.227 --> 00:32:16.188 Definitely. But it's pure class. 00:32:16.271 --> 00:32:17.397 That's a labor of love right there. 00:32:17.481 --> 00:32:18.649 Salut. 00:32:18.732 --> 00:32:20.567 Salut. Gracias. 00:32:20.651 --> 00:32:21.735 It's a powerful liquor, 00:32:21.818 --> 00:32:23.403 without a doubt and it's unique. 00:32:23.487 --> 00:32:26.698 Again, just another layer of what Oaxaca has to offer. 00:32:27.532 --> 00:32:30.619 I've just got to put it into practice now and hopefully do it justice. 00:32:34.665 --> 00:32:37.084 The day of the final cook has finally arrived, 00:32:37.501 --> 00:32:40.879 and I'm meeting Gabi at a local mezcal distillery. 00:32:41.797 --> 00:32:45.210 It's time to put all that I've learned to the test in a true Oaxacan showdown. 00:32:45.341 --> 00:32:46.084 Extraordinary week by the way. 00:32:46.267 --> 00:32:46.968 Oh, good. Seriously. 00:32:47.151 --> 00:32:50.238 You said get out there and find something off the beaten track. 00:32:50.321 --> 00:32:52.156 And did you? 00:32:52.240 --> 00:32:53.658 Ew. 00:32:59.697 --> 00:33:01.908 GORDON It's the day of the final cook, 00:33:01.991 --> 00:33:05.203 and Chef Gabriela Camara and I will be duking it out 00:33:05.286 --> 00:33:08.664 using some of Oaxaca's most local ingredients. 00:33:08.915 --> 00:33:12.043 You said get out there and find something off the beaten track. 00:33:12.126 --> 00:33:13.878 And did you? 00:33:14.545 --> 00:33:15.671 Ew. 00:33:15.755 --> 00:33:17.215 Please tell me you haven't got these incredible worms. 00:33:17.715 --> 00:33:18.758 I don't. 00:33:18.841 --> 00:33:23.512 I'm hoping I have got up to speed with the DNA of Oaxacan cuisine, 00:33:24.138 --> 00:33:25.014 the mole. 00:33:25.097 --> 00:33:26.098 Magical, right? 00:33:26.182 --> 00:33:28.684 I had no idea how long a sophisticated mole takes to cook, 00:33:28.768 --> 00:33:29.977 and we were there all day. 00:33:30.261 --> 00:33:31.262 Yes. 00:33:31.345 --> 00:33:34.014 You didn't tell me I had to get naked for a steam room after it. 00:33:34.098 --> 00:33:34.849 Come on, really? 00:33:34.932 --> 00:33:36.058 Did you get naked in front of the ladies? 00:33:36.142 --> 00:33:37.393 I had a towel but I was like. 00:33:37.476 --> 00:33:38.894 Because I bet you they were more mortified than you were. 00:33:38.978 --> 00:33:41.772 GORDON What happens in the steam room, stays in the steam room. 00:33:42.690 --> 00:33:45.192 Right now, there's mole to be made. 00:33:46.026 --> 00:33:47.987 So I'm going to do mole three ways. 00:33:48.070 --> 00:33:49.029 Okay. 00:33:49.113 --> 00:33:51.073 You spoke about the mole negro with the chocolate, right? 00:33:51.157 --> 00:33:52.074 Yes. 00:33:52.158 --> 00:33:54.910 So I'm going to start off with braising my chicken, okay. 00:33:54.994 --> 00:33:56.954 Oh, so you chose the chicken for the mole negro. 00:33:57.037 --> 00:33:57.913 Okay. 00:33:57.997 --> 00:33:59.081 Yeah. 00:33:59.165 --> 00:34:00.499 And then I've got some pork, a loin shoulder. 00:34:00.583 --> 00:34:02.168 Yes, and what's that going to be for? 00:34:02.251 --> 00:34:04.545 I'm going to shred that and put that inside the chile rellenos. 00:34:04.628 --> 00:34:06.672 Okay. Look at you. 00:34:07.089 --> 00:34:08.632 You said get up to speed, right? 00:34:08.716 --> 00:34:09.633 Yes, I did. 00:34:09.717 --> 00:34:10.634 Tell me what you're doing. 00:34:10.718 --> 00:34:12.136 I am making mole negro. 00:34:12.219 --> 00:34:13.262 Hold on. 00:34:13.345 --> 00:34:14.513 You're using the. 00:34:14.597 --> 00:34:16.098 Well who sent you there? 00:34:16.182 --> 00:34:17.516 What did you think, I'm not going to use it? 00:34:17.600 --> 00:34:18.684 Of course I'm going to use it. 00:34:18.767 --> 00:34:20.019 Hold on a minute, girl. 00:34:20.102 --> 00:34:21.061 Yes. 00:34:21.145 --> 00:34:25.691 Well you think the same base of a mole is mole negro but, you know what, 00:34:26.025 --> 00:34:29.820 it never is the same mole because you always add things onto it. 00:34:29.904 --> 00:34:31.864 That's a big kick in the goolies for me. 00:34:31.947 --> 00:34:33.157 No, and you know what I'm doing? 00:34:33.240 --> 00:34:34.158 Go on. 00:34:34.241 --> 00:34:35.868 I'm using turkey instead of chicken. 00:34:35.951 --> 00:34:37.077 I'm not a big fan of turkey. 00:34:37.161 --> 00:34:40.456 Turkey was the bird the people had here before the Europeans got here. 00:34:41.332 --> 00:34:42.208 Really? 00:34:42.291 --> 00:34:44.335 I'm going to use the brown meat of the turkey, shred it. 00:34:44.418 --> 00:34:45.628 Right. 00:34:45.711 --> 00:34:50.508 Whenever you let me use the grill because you're very... 00:34:51.133 --> 00:34:52.343 I'll give you a little bit of space, sorry. 00:34:52.426 --> 00:34:53.427 Please. 00:34:53.511 --> 00:34:54.595 I get excited with these kinds of stoves. 00:34:54.678 --> 00:34:56.305 Good. Everything's smoky here. 00:34:56.388 --> 00:34:57.515 Yes, everything's smoky. 00:34:57.598 --> 00:35:00.017 Why is that? Is that because of the style of the cooking or? 00:35:00.100 --> 00:35:01.268 We cook with fire here. 00:35:01.352 --> 00:35:02.853 Right, I've got some space here for you now. 00:35:02.937 --> 00:35:05.523 Okay. I'm coming. 00:35:05.606 --> 00:35:08.609 Gabi definitely needs room on the grill because, 00:35:08.692 --> 00:35:10.402 in addition to her black mole, 00:35:10.486 --> 00:35:12.112 she's making a green mole. 00:35:12.821 --> 00:35:14.448 This is my pipian verde. 00:35:14.532 --> 00:35:16.659 Oh, la, la. Is that spicy? No, it's lovely. 00:35:16.742 --> 00:35:18.619 It's parsley, garlic, also dried shrimp. 00:35:18.702 --> 00:35:19.703 Right. 00:35:19.787 --> 00:35:22.039 And a yellow mole as well. 00:35:22.122 --> 00:35:24.833 That's three moles if you're keeping score at home. 00:35:25.668 --> 00:35:27.419 Is that too much color on the pipian or are you happy with that? 00:35:27.503 --> 00:35:29.547 I'm happy. You sure? Yeah. 00:35:29.630 --> 00:35:31.840 I know the mezcal needs to be smoky but do you want to smoke 00:35:31.924 --> 00:35:32.925 your pumpkins that's much? 00:35:33.008 --> 00:35:35.135 Yes. I'm loving them. 00:35:35.219 --> 00:35:37.221 Just asking, that's all. 00:35:37.304 --> 00:35:40.391 If I was to deglaze the worms with a touch of mezcal. 00:35:40.474 --> 00:35:43.435 It's very Frenchy of you but go ahead. 00:35:43.894 --> 00:35:45.938 I'm just hoping they're going to be a bit of a delicacy. 00:35:46.021 --> 00:35:48.107 Mezcal on tap. 00:35:48.190 --> 00:35:49.066 Come on, girl. 00:35:49.149 --> 00:35:50.109 That is beautiful. 00:35:50.192 --> 00:35:51.318 Frenchy, Frenchy. 00:35:51.402 --> 00:35:52.570 Ooh, there you go. 00:35:53.988 --> 00:35:57.366 Ooh, I really want to see what the Mexicans think of these. 00:35:57.449 --> 00:35:58.409 Just a little flambé. 00:35:58.492 --> 00:35:59.577 Come on. 00:36:00.869 --> 00:36:02.705 Oh my God. Smell them now. 00:36:05.416 --> 00:36:06.792 Thank goodness for garlic, I tell you. 00:36:07.334 --> 00:36:09.878 I never thought I'd say that but those worms look delicious. 00:36:09.962 --> 00:36:11.922 If I'm going to go down today, I'm going to go down in flames, okay? 00:36:12.006 --> 00:36:13.424 Seriously. 00:36:13.507 --> 00:36:15.384 How are you doing with your dishes? 00:36:15.467 --> 00:36:16.594 Yeah, I'm a little bit behind. 00:36:16.677 --> 00:36:18.345 I need to fry my chile rellenos. 00:36:18.429 --> 00:36:19.930 Still fry the chile rellenos. 00:36:20.014 --> 00:36:21.223 That takes a long time. 00:36:21.307 --> 00:36:22.182 You're late. 00:36:22.266 --> 00:36:23.225 GORDON You are on it, aren't you? 00:36:23.309 --> 00:36:24.768 I am. I hope so. 00:36:24.852 --> 00:36:26.437 Okay, can I get back on the stove now please? 00:36:27.688 --> 00:36:28.856 You're hogging the stove. 00:36:28.939 --> 00:36:30.190 Well that's, no I'm not! 00:36:30.274 --> 00:36:31.150 Um. 00:36:31.233 --> 00:36:32.776 I only have this little tiny pot. 00:36:32.860 --> 00:36:34.111 Come on. 00:36:34.194 --> 00:36:35.738 GORDON With the guests due to arrive any minute, 00:36:35.821 --> 00:36:37.698 and three moles in the works, 00:36:37.781 --> 00:36:39.783 we're both feeling the heat. 00:36:39.867 --> 00:36:43.245 Hm. Come on. Okay. 00:36:44.288 --> 00:36:45.539 Give me more than okay. 00:36:45.623 --> 00:36:46.874 Please. 00:36:46.957 --> 00:36:48.626 I mean, "El Mole" made it. 00:36:48.709 --> 00:36:50.419 Come on! Yes! 00:36:50.502 --> 00:36:52.588 "El Mole" started it, I'm finishing it. 00:36:52.671 --> 00:36:53.631 So yours is darker than mine. 00:36:53.714 --> 00:36:54.882 Because I didn't add tomato. 00:36:54.965 --> 00:36:55.841 Did you add tomato? 00:36:55.924 --> 00:36:57.343 I did, yes. I didn't. 00:36:57.426 --> 00:37:00.012 Tomatoes. The wasp larvae sauce. 00:37:00.512 --> 00:37:03.057 Ah, come on. 00:37:04.892 --> 00:37:06.602 You like that. 00:37:06.685 --> 00:37:08.354 There's no okay to that. You know that's good. 00:37:08.437 --> 00:37:09.188 Really good. 00:37:09.271 --> 00:37:10.606 With a little nuttiness like little. 00:37:10.689 --> 00:37:12.316 Exactly. A little bit at the end. 00:37:12.399 --> 00:37:13.817 Right. 00:37:13.901 --> 00:37:15.152 Ooh, here's our guests. 00:37:15.235 --> 00:37:16.320 Ola, hola. 00:37:16.403 --> 00:37:17.571 Ola. 00:37:17.655 --> 00:37:19.365 Ola. Hey, Capitan. 00:37:20.032 --> 00:37:21.200 Ola. 00:37:22.409 --> 00:37:24.328 Now is the time to taste everything. 00:37:24.953 --> 00:37:28.082 GORDON My new Oaxacan friends from the past week have arrived. 00:37:28.874 --> 00:37:31.627 While they almost killed me, the hard work was necessary, 00:37:31.710 --> 00:37:34.046 and I hope they can taste it in my dishes. 00:37:35.673 --> 00:37:38.634 It's *y of both you and me to be cooking Oaxacan food 00:37:38.717 --> 00:37:40.260 for Oaxacan experts. 00:37:40.344 --> 00:37:41.261 Just saying. 00:37:41.345 --> 00:37:42.513 I know, I know, I know. 00:37:42.596 --> 00:37:43.722 Are you starting to feel the pressure? 00:37:43.806 --> 00:37:44.932 GORDON I am. 00:37:45.015 --> 00:37:46.433 I'm nervous about this meal. 00:37:46.517 --> 00:37:48.644 Queso fresco, just to finish those the chile rellenos. 00:37:48.727 --> 00:37:49.978 Whoo! 00:37:50.062 --> 00:37:52.272 Just a touch more chocolate on the chicken. 00:37:52.356 --> 00:37:53.440 You're fancying it up. 00:37:53.524 --> 00:37:55.609 I'm using every trick in the book just to stay in the same lane. 00:37:55.693 --> 00:37:57.528 Oh, those are your tricks. 00:37:57.611 --> 00:37:58.946 Madam, madam. 00:37:59.029 --> 00:38:00.364 Are you done? 00:38:00.447 --> 00:38:02.991 I didn't think I was going to say this but I'm nearly done. 00:38:03.075 --> 00:38:06.704 So am I, my dear. 00:38:07.121 --> 00:38:08.247 Okay. 00:38:08.330 --> 00:38:10.249 Boom. 00:38:10.332 --> 00:38:12.000 Done. 00:38:12.084 --> 00:38:13.794 Amazing. That looks beautiful. 00:38:13.877 --> 00:38:16.004 But you know what, we didn't make the tortillas. 00:38:16.088 --> 00:38:17.756 Oh really? Oh my God. 00:38:22.511 --> 00:38:23.595 We didn't make the tortillas. 00:38:23.679 --> 00:38:24.930 Oh, really? 00:38:25.013 --> 00:38:26.014 Oh bollocks. 00:38:26.098 --> 00:38:29.935 Our Oaxacan experts are seated and waiting but we're missing a fundamental 00:38:30.018 --> 00:38:32.104 element of any Mexican meal. 00:38:32.938 --> 00:38:34.565 Freshly made tortillas. 00:38:34.648 --> 00:38:35.983 Not too hard. 00:38:36.066 --> 00:38:37.609 You're already squishing it. 00:38:37.693 --> 00:38:39.737 Okay. Now the difficult part. 00:38:39.820 --> 00:38:41.405 That's too thin. 00:38:41.488 --> 00:38:43.115 Elvia. 00:38:44.116 --> 00:38:46.452 I don't what good of a teacher Elvia was. 00:38:46.535 --> 00:38:47.995 Aye-yi-yi. 00:38:49.580 --> 00:38:50.706 Shall we? Yes. 00:38:50.789 --> 00:38:51.915 Oh my God. Yes. 00:38:51.999 --> 00:38:53.584 GORDON The moles are hot and ready, 00:38:53.667 --> 00:38:56.086 so I guess we'll have to live without tortillas. 00:38:56.795 --> 00:39:01.425 It's time to find out if I've been able to scratch the surface of what I now know is 00:39:01.508 --> 00:39:03.635 one of the world's most complicated cuisines. 00:39:04.219 --> 00:39:05.220 So nice to see you all. 00:39:05.304 --> 00:39:06.638 Hey. 00:39:06.722 --> 00:39:07.806 First of all, 00:39:07.890 --> 00:39:09.683 I would like to apologize for the tortillas. 00:39:09.767 --> 00:39:12.644 Excuse me, too thin. Yeah. My fault. 00:39:13.020 --> 00:39:14.313 My three dishes, 00:39:14.396 --> 00:39:16.398 the first one is a chicken done with that mole negro. 00:39:16.482 --> 00:39:18.525 I put a little bit more extra chocolate in there, enrichen it. 00:39:18.609 --> 00:39:21.904 The second dish is the beautiful chile rellenos with some braised pork, 00:39:22.446 --> 00:39:25.699 and that's with almost like a tomato base mole, a bit sweeter. 00:39:26.325 --> 00:39:29.495 And the third dish is the tostadas with the special worms, 00:39:29.578 --> 00:39:30.662 the protein. 00:39:30.746 --> 00:39:32.414 Caramelized, glazed with a little bit of mezcal. 00:39:32.498 --> 00:39:33.540 Madam. 00:39:33.624 --> 00:39:35.542 I made, with your black mole, 00:39:35.626 --> 00:39:38.212 I put turkey in it and I made it into tostadas 00:39:38.295 --> 00:39:41.507 with plantains, and then a pipian mole, 00:39:42.257 --> 00:39:44.802 verde, with shrimp, a little bit of nopales, 00:39:44.885 --> 00:39:49.056 and then the mole Amarillo with the grilled squash and 00:39:49.139 --> 00:39:51.850 the shoots and the blossoms of the squash. 00:39:51.934 --> 00:39:53.227 That's our squashy dish. 00:39:53.310 --> 00:39:54.353 Salut. 00:39:54.436 --> 00:39:55.437 Salut. 00:39:56.438 --> 00:39:57.773 Thank you for the food. 00:40:09.905 --> 00:40:11.281 So they're digging in. 00:40:11.365 --> 00:40:13.450 I mean I'm nervous just because these are the experts, you know? 00:40:13.534 --> 00:40:14.326 Sure. 00:40:14.409 --> 00:40:15.744 Look at the talent on that table. 00:40:15.827 --> 00:40:17.621 Which one was your favorite, Nicky? 00:40:17.704 --> 00:40:19.540 NICKY Chile rellenos are usually really juicy. 00:40:19.623 --> 00:40:21.208 And this was a bit dry. 00:40:21.291 --> 00:40:23.460 But you know we were really missing the tortillas. 00:40:24.670 --> 00:40:28.340 I'm more nervous about Mister Mole in terms of what he thinks of my mole, 00:40:28.423 --> 00:40:29.383 El Mole. 00:40:29.466 --> 00:40:30.884 Yeah, I know, I agree. 00:40:30.968 --> 00:40:33.220 I hope we didn't mess it up because I'm in the same boat as you. 00:40:34.221 --> 00:40:37.140 Yes, clearly. It's obvious when you taste it. 00:40:37.224 --> 00:40:40.852 It reminds you of a celebration, a big reunion. 00:40:41.311 --> 00:40:42.771 Okay, we have a winner. 00:40:42.854 --> 00:40:44.273 It's judgment time. Are you ready, girl? 00:40:44.356 --> 00:40:46.483 Let's go. Good luck. Good luck. 00:40:47.109 --> 00:40:50.571 Ah. Okay. Now. Aye-yi-yi. 00:40:51.029 --> 00:40:53.198 This week's been all about the mole, right? 00:40:53.282 --> 00:40:56.285 So whatever the result is, trust me, 00:40:56.368 --> 00:40:57.452 I've had an extraordinary week, 00:40:57.536 --> 00:40:58.453 let me tell you, 00:40:58.537 --> 00:41:00.664 but shall we start off with the green mole? 00:41:00.747 --> 00:41:02.958 OMAR Well green mole was amazing. 00:41:03.041 --> 00:41:05.794 It was definitely very original, the way we ate it in a tostada. 00:41:05.877 --> 00:41:09.298 We all felt like the worm was kind of lost in it because 00:41:09.381 --> 00:41:10.382 we didn't even feel it. 00:41:10.465 --> 00:41:13.176 It got lost with all the textures and the one with 00:41:13.260 --> 00:41:15.846 the shrimp got a little bit extra salt that we all liked. 00:41:16.471 --> 00:41:20.642 However, we decided that the winner for the green mole had to be the tostada. 00:41:22.936 --> 00:41:24.021 Wow. 00:41:24.104 --> 00:41:25.814 Good for you. That's a strong start. I'm impressed. 00:41:25.897 --> 00:41:27.774 Well, that rappel was worth it after all. 00:41:27.858 --> 00:41:28.817 Told you. 00:41:28.900 --> 00:41:33.196 Okay, and then what did we think of the coloradito and amarillito? 00:41:34.323 --> 00:41:38.285 A few of us said that the amarillito was very original and we had never had 00:41:38.368 --> 00:41:39.620 it like that, with the squash. 00:41:39.703 --> 00:41:43.582 And for the chile rellenos we thought that the filling was a bit boring and 00:41:43.665 --> 00:41:46.209 that made the chile a little bit dry. 00:41:46.293 --> 00:41:52.215 So for the second course we decided that the winner is 00:41:53.175 --> 00:41:55.177 the amarillito with the squash. 00:41:55.260 --> 00:41:57.763 Beautiful dish. Thank you, thank you. 00:41:58.388 --> 00:42:01.683 So it all comes down to the mole negro. 00:42:01.767 --> 00:42:04.686 Gabi and I have each scored with one dish. 00:42:04.770 --> 00:42:10.442 The tie breaker will be our versions of that complex black mole based of El Mole's mole, 00:42:11.777 --> 00:42:13.654 which can only mean one thing. 00:42:13.737 --> 00:42:17.199 I think that whoever is going to decide who takes 00:42:17.282 --> 00:42:19.326 a win for the black mole has to be Jorge. 00:42:20.077 --> 00:42:22.829 Oh my goodness. Oh my goodness. 00:42:24.414 --> 00:42:26.458 So is it the turkey or is it the chicken? 00:42:27.250 --> 00:42:28.168 Chicken. 00:42:29.586 --> 00:42:31.630 The chicken. The chicken. Gordon! 00:42:32.255 --> 00:42:33.590 Sorry Gabi! 00:42:34.633 --> 00:42:35.801 It's fine. It's fine. 00:42:36.718 --> 00:42:38.261 The foundation was set from you, 00:42:38.345 --> 00:42:39.805 let me tell you, for both these dishes so. 00:42:39.888 --> 00:42:41.056 You've been an amazing teacher, 00:42:41.139 --> 00:42:45.268 and you guys have just helped me understand what Oaxaca 00:42:45.352 --> 00:42:48.605 has to offer from the heart so I've had an amazing week. 00:42:49.106 --> 00:42:51.441 I'm so happy that you came. 00:42:51.525 --> 00:42:53.777 Muchas gracias. Gracias. You've been amazing. 00:42:54.152 --> 00:42:55.696 Thank you very much to you! Truthfully! 00:42:57.037 --> 00:42:59.289 Take care. Girl, you're strong. 00:42:59.372 --> 00:43:02.042 Amazing. Muchas gracias. God bless all. Thanks. 00:43:03.710 --> 00:43:05.378 Thank you. 00:43:05.754 --> 00:43:08.465 I've learned so much this week and now I truly understand 00:43:08.548 --> 00:43:11.885 why Oaxaca is the culinary capital of Mexico. 00:43:12.510 --> 00:43:15.805 I've scoured the countryside for delicious insects, 00:43:15.889 --> 00:43:20.060 prepared a complicated world-class mole with a certified master, 00:43:21.603 --> 00:43:24.773 and harvested spiny agave for that smoky mezcal. 00:43:26.399 --> 00:43:27.734 The complex flavors, 00:43:27.817 --> 00:43:31.905 the rich history is why this has to be one of my favorite destinations yet. 00:43:31.988 --> 00:43:34.074 And now onto my next adventure.