07/14/2006 | 58m 32s | Video has closed captioning.
Join Huell on one of his favorite adventures, looking for good food. In this special, he not only samples delicious meals, but also learns the important history about Basque food and tamales.
Aired: 07/14/06
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> VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH GENOUS GRANT FRO.. Hll Howser: HELLO, EVERYBODY.
I'M HUELL HOWSER.
GET READY TO EAT.
AND ON TS ADVENTURE, NOT ONLY ARE WE GONNA BE EATING SOME GOOD FOOD, SOME TTY FD, BUT WE'RELSO GONNA BE SAMPLING SOME FOOD THAT PTURESOME OF THE COLOR AND THEULTURE OF CALIFORNIA.
WE' GON BE HAVING A LOT OFUN.
WE CALL THIS PARTICULARDVENTURE "FOOD WITH HISTORY."
AND I DON'T KNOW ABOUT YOU, BUT I'M HUNGRY.
SLET'S GET STARTED.
YOU KNO ONE OF THE MOST EXCITING THINGS ABOUT O TRAVELS AROUND CALIFORNIA IS THAT MOST OF THE TIME WE NEVER KNOW FOR SURE EXACTLY WHAT LIES AHD.
IT IS TRULY AN ADVENTURE.
TAKE, FOR EXAMPLE, A RENT SUNDAY MORNG IN NTRAL CALIFORNIA.
WE WERE OING SOUTH ON HIGHWAY 99 HEADING TO LUH IN BAKERSFIELD, LUNHAT ENDED UP BEING ONE OF THE MOST ENJOYABLE I'VE EVER AD.
WELL, HEREE ARE, IN OLD BAKERSFLD, AND, BOY, I MEAN, THIS IS RY OLD BAKERSFIELD.
TY CALL THIS AREA OLD KER THERE'S THE OLD BAKERSFIELD TRAIN STATION DOWN THERE.
AND WE'RE STANDING ON SUMNER STREET, WHI IS KI OAN INTERESTING SEE THERE'S SOME TRAILERS ANDOME SERTED BLDINGS HERE.
THIS ISIND OF AN INDUSTRIAL PART OF TOWN.
AND LK OV HERE.
THIS OLD BUILDING GHT HERE IS ANLD ROOMING HOUSE, AN OLD HOTEL.
AND RIGHT DOWN HERE IA LITTLE UILDING WITH A NEON SIGN ON THE FRONT.
YOU HAVEO LOOK HARD TO SEE IT.
IT SAYSORIEGA'S, AND TRUTH OF E MATTER IS, IF YOU DIDN'T KNOW TO STOP, YOU COULD VERY EASILY JUST DRIVE RIGHT ON BY THIS PLACE AND NEVER KNOW WHAT WAS INSIDE.
BUT, BIEVE ME, WHEN YOU DO STOP AND YOU DO GO INSIDE, WHEN YOGO IN THERE, YOU'LLIND TRUE, HONEST, REAL CALIFORNI'S GOL OK, IT'S 11:30 SUNDAY MORNING.
WE'RE INSIDE NORIEGA'S.
WE'VE BEEN IN HERE JUST A COUPLE OF MINUTES.
I CAME OVER HERE TO THE BAR, AND RIGHT OFF THBAT I MET THIS NTLEMAN.
YOUR NAME IS... >> FRANCISCO MENDIERA.
Huell: NOW, WHAT KIND OF A NAME IS THAT?
>> THA'S A BASQUE NAME.
Huell: BASQUE NAME, BECAUSE THIS IS A BASQUE BAR, A BASQUE HOTEL, A BASQUE RESTAURANT.
>> 100%.
Huell: 100%.
ALL RIGHT, NOW, PART OF THE TRADITION HERE IS TT WHEN YOU COME HERE F CH, BEFORE Y HAVE LUNCH, YOU SPEND STIMEERE AT THE B, GHT?S THAT RIGHT?
>> THAT'S RIGHT.
YOU MUST DRI AICON PUNCH.
Huell: PICON PUNCH.
HE'S ALREADY BOUGHT ME A--WHAT ARE'ALL LAUGHING AT, FELLAS?
YOU KNOW WHAT I'M GETTING INTO, D'T YOU?
>> L'S ALL TOT.
Huell: ALL RIGHT, WE'RE A OASTING.
>> WE'RE ALL TOASTING THERE.
HAPPY DAY Hue: ANWHAT IS A PICON PUNCH?
IS THAT A BASQ DRINK?
>> 100% IT'S A BAUE DRINK.
THEY MADE OUT OF GRENADINE, A SHOT OF PICON, SODA, AND A BRANDY FLOA Hll: BOY, IT HAS A NICE, NI PICK-ME-UP KI OF A TASTE TO IT, DOE'T IT?
>> YOU BE Huell: WOW.
> THE BEST IN THE ST. Huell: NOW, ARE YOU HERE EVERY SUNY?
>> UHPRETTY MUC Huell: AND WHY DO YOU COME ON SUNDAYS HERE?
>> 'CAUSE I WORK THE OTHER DAYS.
Huell: SO THIS IS KIND OF A CHANCE TOISIT, TO... >> VISIT WITH MY FRNDS... Huell: AND CATCH UP.
>> HA AREAKST, A LUNCH, AND HAVE 2 OR 3 HOURS OF RELAXING AND ENJOY AND TALK... Huell: AND HANG O.
>> THAT'S IT.
uell: NOW, ARE THESE FELLAS BASQUE?
YOUR NAME IS... >MY NAME FRED ALTC.
Huell: NI TMEET YOU.
THAT'S A BASQUE NA?
>> YES.
Hll: FROM WHAT COUNTRY ORIGINALLY?
>> SPN.
NORTHERN SPAIN, YES.
Huell: AND YOUR NAME IS... >> JOSE GOMEZ.
Huell: AND YOU ARE FROM... > SPAI T. Huell: SPAIN.
THAT'S ANOTHER BASNAME.
>YES.
Hue: AND YOUR NAME IS... >> LUIS MANCHECA.
Huell: NOW, IAT A BASQUE NAME?
>> YEAH.
VIZCAY HuellVIZCAYA.
>> UH-HUH.
>IN SPAIN.
Huell: IN SPAIN.
>> SPAIN, Y. Huell: SO HOW LONG HAVE YOU ALL BEEN OVER HERE IN BAKERSFIE?
>> I'VE BEEHERE SCE 1970.
Huell: 1970.
AND Y DID YOU COMOVER HERE?
>> UH, WE, THERE WASN'T TOO MH WORK TO DO IN SPAIN,ND WE TRY TO COME OVER HERE TO MAKE A LITTLE BETTER LIVING, AND... Huell: AND DID YOU COME TO TH PART OF CALIFORNIA BECAUSIT WAS KNOWN AS ND OF A BASQUE PLACE TO COME FROCENTURIES AGO?
> YEAH.
THAT'S RIGHT.
I KNEW THERE WAS A LOT OF BASQUE PEOPLE HERE, AND THAT'S HOW I CAME OVER HERE.
A MY FIRST JOB WAS TO BE A SHEEPRDER.
Huell: THAT'S RIGHT.
THE BASQUE SHEEPHERDERS.
>AND THEN I SND ABOUT 8 YEARS-- Huell: [LAUS] WHAT'D YOU DO?
>> TALK LIKE A SHEEP.
MAAA!
ALL LAUGH] uell: YOU'RE BUYING EVODY DRINKS.
IS THAT PAROF THE TRADITION?
>> YES,T IS, AND WE USED TO DNK TOO MUCH YEARS AGO.
NOW WE CAN'T DO IT BSE IT'S DANGERO.
Huell: KINDA SETTLED DOWN A LITTLE BI >> T'S RIGHT Huell: NOW,HAT'S AN INTERESTING ACCENT YOHAVE.
WHERES TH FROM?
>> FROM SPAIN.
Huell: FROM SPA.
>> BASQUE SPANISH.
Huell: SO YOU LITERALLY CAME OVER HERE FROM SPAIN.
>> I CA HERE 1954 TO BAKERSFIELD uell: WOW.
>> LONG TIME AGO.
Huell: YOU DID'T COME OV HERE TO HERD SHEEP, DID YOU?
>> YES, DID.
Huell: RELY?
THAT'S A TRUE STORY.
MOST OF THE BASQUES ORIGINALLY CAME TO CALIFORNIA AS SHEEPHERDERS.
>> MOST ALL OF US.
BECAUSE THAT'S THE ONLYAY WE COULD COME.
Huell: YEAH >> AND I HAD AN UNCLE IN FRNO.
HE IS THE ONE THAT PAID FOR MY TRIP.
I WAS 17 YEARS OLD.
Huell: WOW.
>AND I CRIED A COUPLE OF TIMES UNTIL I GOT OR HERE.
Hue: BUT HOW EXCITING FOROU TO IN THISOUNTRY AND STA A NEW LIF >> OHYES.
WELL, AT THE BEGINNI IT WAS KINDA HARD, YOU KNOW.
BUT AFTER YOU GET USED TO IT, AND THEN T IED.
AND I GO BACK OE IN A WHILE, BUT I LOVE THIS COUNTRY.
I LOVE THIS COUNTRY.
IT WAS GOOD FOR US.
WE WORK ALL OUR LIVES, BUT WE HAD A GOOD LIFE.
Huell: OK, FOR PURELY HISTORICAL AND CULTURAL REASONS, I'VE COME BACK FOR THE PICON PUH.
>> YOU BETTER.
THAT'S HE BEST EDICINE YOU CAN VE TODAY.
Huell: ALL RIGHT, WE'RE GONNA GO OVER HE 'CAUSE THE PLACE IS FILLING UP.
WE GOT A TABLE OVER HERE.OOD MORNING.
>> MORNING.
Huell: HOYOU IN' >> ALL GHT.
Huell: NAME'S HUELL HOWSER >> HUELHOWSER, EH?
Huell: YOUR NAME ... > ROBERT JIMENEZ.
MY WIFE SOFI.
Huell: NICE TO MEET YOU.
>> MY NIECE EMMA AND HER BOYFRIEND.
Huell: NICE TMEET YOU ALL.
IS THIS A BASQUFAMILY >> OH, 'VE BEEN CING HERE FOR OVER 25 YEARS.
Huell: ARE YOU BASQUE?
> NO.
MEXICAN.
Huell: BUT YOU SEEM TO BE HAVING A GOOD TIME HERE.
>> EY GOT GOOD OD.
>> WE COME HERE ALL THE TIME.
Huell: REALLY?
U COME HERE FOR HE FOOD, FOR THE ATMOSPHERE?
>> OH, GOSH, YES, FOR THE FOOD.
AND THE ATMOSPHERE, TOO.
IT'S REAL NICE.
Huell: ARE YOU BASQUE?
>> NO, BUT MY DAUGHTER IS.
Hll: NOW WAIT A MINUTE.OW DID THAT WORKUT?
>> I THINK I JUST MARRIEDNTO IT.
I GOT LUCKY.
Huell: IS YOUR WIFE HERE?
> NO, MY WIFE IS A NURSE.
SHE'S WORKING TAY.
Huell: ALL RIT, SO YOU'REN HONORARY BASQUE, AND YOUR DAUGHTER IS HALF SQUE.
>> YES.
Huell: AND WHAT DOES IT MEAN TO BE HALF BASQUE, OR BASQUE?
>> YOKNOW, THE BASQUE CULTURE IS CUURIN ITSELF.
YOU KNOW?
IT'S LIKE A LITTLE, SLL COUNTRY, AND WE'VE BEENVER THERE A COUPLE OF TIMES.
Huell: REALLY?
>> IT'S RIGHT ALONG THE SPANISH- FREH BORD.
MY FATHER-IN-LAW IS ACTUALLY FRENCH BASQUE, AND YOU COULD BE SPANISH OR FRENCH, DEPENDI WHICH SIDE OF THE BORDER YOU LIVE ON.
VERY BEAUTIFUL COUNTRY.
BEAUTIFUL PPLE, OBVIOUSLY.
THEY'RE A VERY TIGHT-KNIT GROUP.
Huell: YO PARENTS CAME TO THIS OUNTRY.
>> YES.
MY PARENTS CAME FROM THE FRENCH SIDE OF THE BASQUE COUNTRY, YEAH.
Hue: AND YOUR PARENTS CAME... >WELL, IT'S THE SAME--I'M A HYBRID, AS WELL, WITH JOHN.
MY DAD WAS BORN HERE, A BASQUE BORN HERE, BUT MY MOM CAME FROM THE BASQUE COUNTRY IN EUROPE.
Huell: OK, AND YOU HAVE KINOF CONCERN, DON'T YOU?
>> WHAT CONCERN WOULD THAT BE?
HuellABOUT CARRYING ON THE... >> E CARRYING--WELL, OUR PURPOSE--WE HAD LUNCH HERE TODAY BECAUSE WE'RE TRYING TO CONTINUE THE BASQUE LANGUAGE.
THE'S ONLY ABOUT A MILLION PELE IN THE WHOLE WORLD THAT SPEAK BASQUE.
SO WE'RE STARTING A NEW BASQUE LANGUAGE PROGRAM HE IN CALIFORNIA AS WELL AS SOME OF THE OTHER WESTERN STATES.
HuellWHAT IS THE BASQUE LANGUAGE?
I THOUGHT IT WAS SPANISH OR FRENCH.
>> OH, NO, NO, NO, NO.
I'GONNA TURN THMIKEVER TO JOHN 'USHE'S A PFESS HERE AT LAREMONT WHO'LL TELL YOU.
>> WE, RIGHT RE ON E WALL, YO'VE GOT THE BOTTOM THERE, IT WAS CALLED [SPKS BASQUE] THAT'S "THE BASQUE HOUSE."
Huell: WAIT A MINUTE.
WHERE-- >> RIGHT HERE AT THE VERY BOTTOM.
IT'S CALLED...
THE LINE THERE.
Huell: OH, UP ON THE LIGHTED SIGN.
>> SO RIGHT THERE, THA'S BASQUE.
THAT MEANS BAUE HOU.
IT'S OLDER THAN SPANISH AND FRENCH, 'USWHEN THE ROMANS WENTHERE 2,000 YEARS AGO TO THE BASQUE COUNTRY OF SPAIN AND FRANCE, THE BASQUES WERE ALREADY TRE.
SOPANISH A FRENCH OMES AER THE ROMANS.
Huell: SO HOW HARD IST TO KEEP TS LANGGE GOING?
>AH, IT'S A PIECE OF CA.
Huell: REALLY?
> 'CAUSE LITTLE KIDS CAN LEARN CHINESE, SO IT'S POSSIBLE.
Huell: YEAH, BUT YOU HAVE TO TEACH YOUR CHILDREN.
>> THERE--IT IS A CHALLENGEE DO HAVE IS TEACHING OUR CLDREN BASQUE.
WHEN YOU HAVE SUCH A SMALL POPULATION OF PEOPLE THAT DO SPEAK BASQUE, YOU WANT TO MAKE SURE YOU INSTILL IT IN YOUR KIDS AND MAKE THEM AWAROF ITS RELEVANCE TO THEIR LI AND TO THEIR CULTURESO WE'RE TRYING TO KEEP THAT UP.
Huell: AND WHAT IS ITS RELEVANCE TO THEIR CULTURE AND THEILI ERE IN CALIFORA TODAY?
>> FOR EXAMPLE, [SPEAKSASQUE] WHICH IS WHAT WE CALL OURSELVES, MNS "GOT BASQUE," AS JOHNNY PNTED OUT TO ME EARLIER HERE AT LUNCH.
AND IT MEANS "THOSE WHO HAVE BASQUE."
SO OUR DEFINITION IN OF ITSELF IS BED ON OUR LANGUAGE.
AND IF OU DON'T HAVE THE LANGUAGE, YOU ALMOST LOSE THAT LF-IDENTITY THAT YOU HAVE THERE.
Huell: AND IT IS IMPORTANT TO KEEP YOUR SELF-IDTITY, ISN'T I >> EXTREMELY IMPORTANT.
I MEAN, IT'S ONE OF THE THINGS, IF YOU'REGONNA SURVIVE IN TODAY'S WORLD, INHE GRAND MULTICULTURALISM THAT YOU HAVE, YOU GTA KEEP THAT TRADITION ALIVE AND TEACH IT TO YOUR CHIREN.
OTHERWISET MIGHT DISAPPEAR.
Huell: YOU'RE WRITING DOWN THE RESERVATIONS HERE.
>> THEY'RE ALL WRITN DOWN.
SUNDAYS YOU GOTTA HAVE A RESERVATION FOR LUNCH.
Huell: IT'S PRETTY IMPORTANT THAT YOU GET THEM WRITTEN DOWN, ISN'T IT?
>> ABSOLUTELY.
Huell: SO SUNDAYS A T BIG DAY AROUND HERE.
>YES, THEY ARE.
Huell: WE HAVEN'T FORMALLY MET YOU.
BOY,HEY ARE COMING ITHE DOOR.
COME ON IN.
YOUR NAME IS... >> ROCHEL.
HuellAND YOU ARE THE OWNER.
YES.
ONE OF TH.
Huell: WHATO U MEAN, ONE OF THEM?
>> ONE OF THEM.Y SISTER LINDA ITHOTHER OWNE WE'RE PTNERS.
HuellSO THE 2 SISTERS R TS PLACE.
>> THAT'S RHT.
Huell: AND THIS PLACE HAS BEEN HERE FOR A LONG TIME.
LET'S WALK RIGHT OVER HERE.
>> SINCE 1893.
Huell: AND IT' ALWAYS BEEN BASQUE.
>> YES.
Huell: IT STARTED OFF AS HOTEL?
> BOARDINGHOUS Huell: AND HOW LO WAST-- >> AND IT'S SLL A BOAINGHOUSE.
WE STILL HAVE BOARDERS.
THEY LIVE HERE.
THEY E BREAKFAST, LUNCH, AND DINNER HERE.
Huell: ALLY?
>> MM-HMM.
uell: AND WHO ELSE COMES IN HERE?
>> WELL, ANYONE TT'S HUNGRY.
A WE HAVE A LOT OTHOSE.
[LAUGHS] AS YOU CAN SEE.
Huell: WE HAVEN'T EVEN TALKED BOUT LUNCH YET.
THE DEAL IS IT'S OUT 10 TILL 12:00 W. THIS PLACE IS GONNA FILL UP IN THE NEXT W MINUTES.
>> YE YES, IT WILL.
Huell: AND THEN WHAT DO YOU DO- RING A BELL OR JUST OPETHAT DOOR AND SAY, "COME ON, EVERYBODYLET'S EAT."
>> NO.
THAT'S WHY I HAVE IS LIST RIT HEREI HAVE TO CALL THEIN.
IT'S LIKE A JIAW PUZZLE.
YOU HAVE 3 G LONG TABLE YAVE TO JIGSAW PUZZLEVERYBODY IN THERE ECAUSE EVERYBO'S A DIFRENT AMOUNT D EACHABLE HDS A DIFFERENT AMOUNT.
SO... HuellBUT IT'S AN INTERESTING-LOOKING GROUP O PEOPLE IN HERE.
IT'S A REAL CROSS-SECTION.
>> IT'S A VERY BIG MIX.
VERY BIG MIX.
QUITE A VARIETY OF PEOPLE.
Huell: MIX OF WHAT?
>> OF PEOPLE.
JUST ERYBODY.
IT'S NOT JUST THE BASQUE PEOPLE, YOUW.
USUALLY, IT USED TO B THAT IT WAS JUST THE BASQUE PEOPLE ON SUNDAY, BUT SMANY AMERICANS NOW HAVE FOUND OUT ABOUT IT.
THEY LOVE IT,HEY LOVE TO EAT, THEY LOVE THE FOOD, SO...IT'S EVEBODY.
ANYBODY AND VERYBODY.
Huell: WELL, THANK YOU FOR TAKING TIME TO VISIT WI US 'CAUSE I KNOW THIIS THE TIME OF DAY ON SUNDAYS THAT YOU' A LITTLE STRESS, AREN'T YOU?
>> YES.
YES.
[LAUGHS] Huell: SHE'S TTA MAKE SUR THAT LIST-- > I GOTTA MAKE SURE THIS LIST IS RIGHT.
>> I'VE BEEN COMING HERE FOR 45 YEARS.
Huell: REALLY?
>> I WAS--WHEN MY SON WAS BORN, JT BEFORE HE WAS BORN, WAS SITTING ON THAT BAR.
Huell: YOU'REIDDING?
>> 45 YEARS AGO.
Huell: SO YOU WENT TO LABOR ON THE BAR.
>> ALMOXALY.
Huell: WELL, HAS THE PLACE CHANGED MUCH?
>> NO.
IT'S STILL THE SAME EXACT WAY AS IT W THEN.
Huell: AND HOW WOULD YOU DESCRIBE THAT TSOMEONE WHO'S NEVER BEEN HERE?
>> FABULOUS.
ABSOLUTELY FABULOUS.
Huell: WHAT DO YOU MEAN BY TH?
>> WELL, IT'S JUST VERY QUAINT AND VERY OLD.
AND IT WAS OLD THEN, AND IT'S STILL OLD W. Huell: NOW, THIS IS EXCITING.
WE' GOT A LITTLE BIT OF HONEST-TO-GOODNESS BASQUE MIC HERE, DON'T WE?
>> YEAH Huell: YOUR NAME IS... >> SOLANGE.
Huell: ARE YOU BASQUE?
>> YES.
HuellAND Y'RE BASQUE?
>> YES.
JEANETTE ARRIETTE.
Huell: ANTHIS IS BASQUE... >> ACCORDIO SURE.
uell: A BASQUE ACCORDION.
>> YEAH.
AND OUR SONG IS GONNA BE [SPEAKS BASQUE IT'S ABOUT BASQUE PEOPLE COMG TO NEVADA, AND THE SHEEPRDERS, WHEN THEY STARTED.
HuellL RIGHT.
LET' HEAIT.
[PLAYS ACCOION] [SINGS IN BASQUE] Huell: VERYOOD!
TNK YOU VERY CH.
[APPLAUSE THAT WAS GREAT.
THANK YOU TY'RE TALKING AT THE BAR.
WHAT ARE YOU GUYS TALKING ABOUT OVER HERE?
>ABOUT HUNTIN ABOUT A LOT OF THI YOU KNO Huell: ABOUHUNTG.
>> HUNTING, YEAH.
WE DO SOME HUNTING, IN MOUNTAINS, YOU KNOW.
Huell: WHAT KIND OF HTING?
>> DOVE.
Huell: DOG HUNTING.
>> DOVE.
Huell: DOVE HUNTING.
[LAUGHS] I'M SORRY.
I'M ON MY SECOND PICON PUNCH.
I DIDN'T HEAR YOU RIGHT.
[ALLAUGH] >> YEAHHE'S ONE OF THEM.
HE'S ANOTHER ONE.
Huell: NICE TO MEET YOU.
UR AME IS...
YOUR NAM >> NAUD.
uell: NICE TMEET YOU, SI AND YOUR NAME... >> MARTIN.
Huell: NICE TO MEET YOU.
SO YOU 3UYS HAVE PROBABLKNOWN EACH OTHER F AEW YEARS.
>> HE'S MY BROTHER.
Huell: BROTRS?
>> YEAH.
D 'S AOST MY BROTHER.
[LAUGHTER] Hll: SO IT'S A PRTY TIGHT-KNIT COMMUNITY.
>> YES, SIR.
YES, SIR.
WE ALL GET TETHER ONUNDA OVER HERE, EAT LUNCH, AND T BIGGER BELLIES, D. Huell: LOOKT THIS.
THEY'RE COMING IN THE DOO COME ON IN!
>YOU KNOWTHIS IS A BEAUTIFUL PLACE.
THE 2 BROTHERS THAT STARTED IT, THEIR PICTURE'S BEHIND YOU.
ANDHEN JASSE TOOK OVER, ANDOW THE DAUTERS RUN IT, AND IT'S JUST A BUTIFUL PLACE, AND THEY WORK THEIR HEART O JUST -- Huell: WH DO YOU MEANTHEY WORK THEIR HEART OUT?
>> THEY'RE HERE EVERY--EXCEPT ONE DAY A WEEK, THEY'RE NOT HE.
6 DAYS A WEEK, THEY'RE HERE FOR EVERYBODY, WITH BREAKFAST AT 6:00 IN THE MORNING TILL LATE AT NIGHT.
Huell: ALLY?
SO THIS IS A 6AYS A WEEK, 3 ALS A DAY?
>> YES.
YOU CAN HAVE BREAKFAST HERE WITH ALL THE FIXINGS.
Huell: THERE'S A SQUE BREAKFAST?
>> ABSOLUTELY.
HuellWHAT'S A BASQUE BREAKFAST?
>> WELL, THEY BRING YOU THE WE.
[BOTH LAUGH] >> MINABERRY!
Huell: OK, SO YOU'RE YELLING OU NAM.
>> I'M YELLING OUTHNAMES.
>> LARRY!
Huell: AND HERE THEY COME.
AND YOU'RE CHECKING THEM F. C WE GO IN?
>> YOU MAY GO IN.
Huell: ALL RIGHT.
LET'S GO IN.
>> JOY YOUR LUNCH.
Huell: OK, HERE WE GO.
AND LOOK WHAT'S GOING ON IN HERE.
W'RE NOW IN NORIEGA'S DININGOOM.
3 HUGE BLES, LONG TABLES.
LOOK AT THISAS FAR DOWN AS Y C SEE, PEOPLE ARE LINING UP.
YOUR NAME IS BERNADETTE?
>> YE Huell: AND YOU ARE BASQUE?
>> YES.
I'M FRENCH BASQUE.
Huell: FRENCH BASQUE.
GOTTA ADD THAT FRENCH BASQUE.
HOW MANY YEARS HAVE YOU BEEN WORKING HERE?
>> OVER 40.
Huell: OVER 40 YEARS?
NOW, WHAT ARE WE HAVING TODAY.
>> OK, E SOUP TAY IS, UH, ERMICELLI, AND IN SPANISH IT'S CALLED FIDEO SOUP.
Huell: UH-HUH.
NOW, IS IT THE SAME SOUP EVERY WEEK?
>> NO.
THEY'VE GOTHE DIFFERT INDS OF SOUP Huell: AND IS THIS THE SOUP RIGHT OVER HERE?
>> RIGHT THERE.
THAT'S VERMICELLI... Huell: EXCU ME.
L ME JUST TAKE LOOK.
>> OR FIDEO.
YOU CAN SEE--IT'S Huell: GOTCHA.
> OK, THEN THEY HAVE THE DIFFERENT SOUPS EVERY DAY.
Huell: BUT IS IS JUSTHE FIRST COURSE.
>> OH, YEAH.
THERE'S MANY MORE TO COME.
Huell: AND THIS IS JUST THE BEGINNING.
>> YEAH.
THEY'VE T PICKLED TONGUE.
WE'VE GOTHE SALAD, AND THEN WE'LL HAVE THE-- >> DON'T FORGETBOUT THE GOOD STUFF.
>> THE TABLE YOU HAVYOUR SOUP, YOUR SALA BEANS, SALSA, FRENCH BRD.
Huell: THAT'S JUST WH YOU COME IN AND SIDOWN.
>> YES.
Hue: SO THAT'S--ITHAT CONSIDERETHE FIRST COURSE OR THE RST 4 COURSES?
>> FIRST COURSE.
Huell: THAT'S THE FIRST CRSE.
>> IT USUALLY FILLS UP MOST PPLE.
Huell: BUT THAT'S JUST THE BEGINNING.
>> YES.
AND THEN YOU HAVE YOUR, USUALLY, 2 MAIN COURSES--FOR LUNCH, WHICH TODAY WE'RE HAVING PAELLA, AND OUR SECOND ONE IS ROAST BEEF, MASHED POTATOES, AND GRAVY.
Huell: NOW,OES IT CHANGE FROM WEEK TO WEEK?
>> SATUAY AND SUNDAY IS DIFFERENT.
EVERY SATURDAY AND SUNDAY ISIFFERENT.
Hll: SO YOU NEVER KNOW WHAT YOU'RE GONNA GET.
>> IT'S A SURPRISE.
Huell: BUT YOU ALWAYS KNOW YOU'RE GOA GET THE WINE, IGHT?
>> THAT'IT.
AND IT'S BETTER THAN LUCILLE BALL'S WHEN SHE STOMPED, YOU KNOW, STOMPED IT OUT.
THIS IS GOOD.
>> DON'T EVER FORGET TO NOT PUT IT ON THE TABLE.
Huell: THE WINE?
>> BECAUSE THEYL REND YOU.
>> THIS IS THE BEST.
WE WOU WISH YOU TH CHEERS TO THAT.
Huell: ALL RIGHT, ALL RIGHT.
ALL RIGHT, ALL RIGHT.
OH, B.
>> I'M TELLIN' YA.
I'S GOOD.
> I DON'T SPEAK MUCH ENGLISH.
Huell: OH, WELL, YOU SPEAK FINE >> WHAT YOU WANT ME TELL YOU?
WHAT YOU WANT TO KNOW?
Huell: WELL, YOU ARE FROM.. >BASQUE COUNTRY.
Huell: BASQUE COUNTRY IN FRAN?
>> IN FRANCE, YES.
Huell: IN FRANCE.
THAT'S WHY YOU'RE WEARING THBERET.
>> YES, I DO THAT.
IF I DON'T GOT MBERET, I FL LIKE 'M NAKED.
Huell: SHE'S HOLDG UP THE WINE.
NO QUESTION ABOUT THAT.
BUT WE GOT TH-HERE'S THE SALAD.
HE ARE THE BEANSVER HERE.
HERE'S THE SOUP...ANDHE BREAD AND THE SALSA.
FIRST COURSE, RIGHT?
>> RIGHT, YES.
Huell: MORE TO COME.
>> MORE TO COME.
A LOT MORE TO COME.
uell: NE COURSE.
WHAT-- OH, BOY, LOOK AT THIS.
WHAT HAVE WE GOT HERE?
THE PAELLA.
>> YEAH.
Huell: OH, MY GOSH.
>> CHICKEN ANRICE AND SHRIMP, OLIVES, AND IT HAS SOME AZAFRAN IN IT.
Huell: NOW, THIS IS TICAL BASQUE FOOD, RIGHT?
THIS AS BASQUE AS IN GET, RIGHT HERE.
>> I BELIEVE SO.
I GREW UP EATING IT.
Huell: ALL RIGHT, B IT ON OVER TO THE TABLE.
THEY'RE WAING.
OH, BOY.
AND IT'S ALL DONE FAMILY-STYLE.
EYAKE A HELPINGND PASS IT DOWN TO THOSE PEOPLE SITTING NEXT TO THEM.
SAVE SOME FOR THE OTHERS.
>> IN 30 YEARS OF BEING HERE, YOU BETTER GET IT WHEN YOU CAN.
Huell: YEAH.
THAT'S WHAT I FIGURED.
WHEN IT'S-- >> IF YOUON', IT'S GE.
[LAUGHS] WHEN IT SETS ON THE TABLE, YOU BETTER GET IT.
> I GOMARRIED IN HERE 11 YEARSGO.
Huell: YOU GOT MARRIED IN NORIEGA'S.
>> IN NORIEGA'S, STANDING RHT OVER THERE.
SET DOWN, SAID, "I DO.
LET'S EAT."
Huell: YOU'RE AT THE END OF THE TLE.
ARE YOU BASQUE?
>> NO, I NOT BASQUE.
ACTUALLY, WE USED TO LIVE IN BAKERSFLD, AND WE MOVED TO SAN FERNANDO VALLEY JUST IN JUNE.
Huell: -HUH.
>> SOE CAME TO VISIT OUR FRIENDS HERE, AND THIS IS OUR FAVORITE PLACE TO COME.
Huell: I THINK YOU MAY BE, THE SMILE ON YOUR FACE AND THE ENJOYNT YOU'RE OBVIOUSL HAVING HERE, I THINK YOU GOT A FEW DROPS OF AT BASQUE BLOOD IN THERE SOMEWHERE.
DON'T YOU?
>> YEAH, I GUESS DRINKINGHE WINE HERE MAKES YOU A LITTLE BIT MORE BASQUE.
Huell: TH IS YOUR GRASON.
>> YES, SIR.
Huell: HIS NAME IS... >> GAILLET.
Huell: AND YOU ARE STARTING HIM OFF EARLY IN THE BASQUE TRADITION >> OH, YEAH, HE LOVES THAT.
YEAH, YEAH, HE LOVES BASQUE SGS IN BASQUE AND... Huell: HE SIN IN BASQ?
>> HE DOES.
Hll: SO IT'S VERY IMPORTANT F THEASQUES TO CONTINUE THIS TRADITION, RIGHT?
>> YEAH, IT'S REALLY IMPORTANT.
AND THAT'S AT WE TRY.
MY DAUGHTER, RIG OVER THERE, A HER HUSBAND ARE TEACHINSQUE DANCING IN CHINO FOR MANY YEARS.
Hll: BASQUE DANCING IN CHINO.
>> IN CHINO.
S'S THERE, AND HER HUSBAND IS OVER THERE.
>> THEY'RE ALL AROUNDHE WORLD.
Huell: AT?
>> THEY'RE ALAROUND THE WORLD IN THE BASQUEOUNTRY.
Huell: RIGHT.
BASQUES ARE ALL ROUND THE WORLD, AND IN CIFORNIA.
>> THEY WENT TO FRANCE, AND THEY SAW THE BASQUES THERE.
THEY WENT EVERYWHERE AND SAW BASQUES.
Huell: WOW, HE'S LEARNING.
>> YEAH, HE I VERY QUICK.
>> WE COME HERE FOR LONG TIME.
YEARS AND YEARS.
Huell: REALLY?
>> MMMM.
THIS IS FAMILY.
FAMILY RESTAURANT, AN EVERYTHING HERE IS FOR REALIF YOU ASK MORE, THEY BRING YOU MORE FOOD, SO...I ENJOY IT HERE.
H: IT'S GOT A GOOFEEL TO I DOESN'T IT?
>OH, YOU BETCHA.
Huell: OH, WAIT A MINUTE.
WAIT A MINUTE.
WAIT A MINUTE.
THEY'RE BRINGING THE CHEESE.
>> BLUE CHEESE.
Huell: BLUE CES SO, WAIT A MINUTE.HAT ARE WE LOONG AT HERE?
>> ONLY FOR CHILDREN AT LUNCH.
Huell: WAIT A MINUTE.
THE CHILDREN T... >> ICE EAM.
Huell: ICE CREAM.
>> SHE GOT ONE RIT THERE.
Huell: OK, AND THE ADULTS GET... >> BLUE CHEESE.
uell: BLUE CHEESE.
>> BUT IF KIDS LIKE IT, THEY GETO EAT IT, TOO.
>> VASCO ICE CREAM.
Huell: WHAT?
>> THAT'S VASCO ICE CREAM Huell: WHAT DO YOU MEAN, VASCO ICE CREAM?
>> THE BLUE CHEESE, THAT'S WH EVERYBODYERE, THE LOCALS, CALL IT.
'S TH VASCO ICE CREAM.
Hue: VASCO ICE CREAM.
>> SI.
THE VASCO ICE EAM IS BLUE CHEESE, AND THAT WINE IS DESSERTTOO.
Huell: IT'SINDA QUI OUT HER IN THBAWHILE LUNCH IS GOING ON IN THERE.
I'M STANDING HERE ITH LINDA.
YOU'RE THIRD GENERATION, RIGHT?
>> THIRD GENERATION, YES.
Huell: AND OVER THE BAR, THE 2 FELLARIGHT HERE ARE... >> THAT WLD BE MY DAD AND MY UNCLE.
Huell: NOW, THEY WE SECOND GENERATION.
IT WASTARTED BY YOUR GRANDPARENTS.
>> MY GRANDPARENTS, JN AND GRACE.
Huell: WHAT WAS THEIR VISION?
WHAT DID THEY--WAS THISOMING TO AMERICA AND STARTING A BUSINESS KIF A THG?
>> I THINK SO.
ABSOLUTE.
THEY MET IN TEHACHAPI, MY GRANDPARENTS DID, AND THEY DECIDED TO COME TO BAKERSFIELD AND START A BUSINESS.
AND SO THEY TOOK OVER THE HOTEL IN THE THIRTIE AND THEY HAD 4 CHILDREN, AND MY DAD AND MY UNCLE HELPED MY GRANDMOTHER DOWN HERE RUN THE BUSINESS.
Huell: SO IT'S BEEN A FAMILY BUSESS FROM THE VERY BEGINNING.
>> SINCE 1931 Huell: AND WHAT WERE THEY LIKE, YOUR DAAND YOUR UNCLE?
>> UH, A COUPLE OF CHARACTERS.
YEAH.
Huell: ANHOW HARD IS IT TO CARRY ON WHAT THEY STARTED, WHAT THEIR VISION WAS, WHAT THEIR DREAM WAS?
>> IT'S NOT SO DIFFICULT, FOR ME, ESPECIALLY, BECAUSE I KNOW THAT MY GRANDPARENTS RKED SO HARD TO ME A VING HER AND WE JUST WANT TO KEEP THAT GOING, IN THEIR HONO [ACCORDION MUSIC PLAYS] [GIRL SINGS IN BASQUE] [MUSIC ENDS] Huell: WELL, IT DOESN'T GET ANY BETTER THAN A VISIT TO NORIEGA'S UP IN BAKERSFIELD.
THE FOOD IS GOOD, THE AMBIENCE WONDERFUL, THE PEOPLE ARE NICE, ESALLY ON SUNDAYS AT LUNCHTI WHEN ALL THE OLD BASQUE SHOW UP.
I HIGHLY RECOMND AISIT TO RIEGA'S IF YOU WANT TO CAPTURE THE HONT-TO-GOODNESS, AUTHENTIC BASE CULTURE.
NOWCONTINUING OUR ADVENTURE, WHICH WE ARE CALLINGFOOD WITH HISTORY," WE'RE NOW STANDING IN ONE OF THE MOST HISTORIC SPOTS IN ALL OF SOUTHERN CALIFORNIA.
TH IS THE EL PUEBLO DE LOS ANGELES, WHICH IS THE EXACT SPOT WHERE, BACK IN 1781, PRESENT-DAY LOS ANGELES WAS FOUNDED, AND RIGHT OVER THERE IS THE PICO HOUSE, WHICH WAS BUILT BY THE LAST GOVERNOR OF MEXICAN CALIFORNIA, OL' PIO PICO HIMSELF.
AND RIGHT INSIDE THE PICO HOUSE IS WHERE OUR FOOD WITH HISTORY ADVENTURE TAKES US NEXT.
AND HERE TO GREET US, RIGHT OUT IN FRONT OF THE OLD PICO HOUSE, WEARING HIS WHITE JACKET, WHICH I ASSUME IS NOT A DOCTOR'S JACKET... >> NO, NOIT'S A CHEF'S JACKET, 'CAUSE THIS IS A GALLY ABOUT FOOD.
Huell: A LLERY ABOUT FOOD, AND OUR FOOD ST TODAY IS JOHN RIVERA SEDLAR, AND THERE'S AN EXHIBIT IN HERE THAT IS ALL AUT FOOD, AND THE FST THING THAT CAPTURES YOUR EYE WHENOU WALK INITAYS, "THE TAMALE MUSEUM."
SO, WHERE ARE THE TAMALES?
>> ELL, THIS IS A MUSEUM,ND HERE AT THE PICO HOUSE RIGHT NOW IS A PREVIEW OF THE TAMALE MUSEUM THAT WILL OPEN NEXT YEAR.
AND THE TALES, WE'RE GONNA SHOW YOU IN A COUPLE OF MINUTES A PREVIEW OF SOMEF E TAMALES THAT WE'REGONNA FEATURE.
Huell: ALL RIT, SO WERE GONNA SEE TAMAL, AND THIS EXHIBITHAT'S AT THE PO HOUSE NOW THROUGH... >> THUGH APRIL 10.
Huell: ...IS JUST KIND OF A SNAPSHOT, JUST KIND OF TEASE AS TO WHAT IS GONNA BE IN THE MUCH BIGGERND GRANDER TAMALE MUSEUM, WHICH IS NOT NESSARILY GNA BE HEREN OLVERA STREET, B IT'S GONNA BE SOMEWHE IN LOS ANGELES.
THAT'S STILL UNDER DISCUSSION, RIGHT?
>> YES, WE'RE HERE AT THE GATEWAY TO LATIN AMERICA, SO THE MUSEUM WILLE HE, AND THE TAMALE MUSEUM ISN'T JT, HUELL, ABOUT TAMALES.
IT'SBOUT ALL THE FDS OF LATIN AMERICA.
T TAMALE, THOUGH, IS USED AS A METHOR FOR THE DELICIOUS FOODS THAT WE LOVE AS A COMMUNITY, AS A FAMILY.
ALL THEPICES, THE ARM FLAVORS--IT'S A METAPHOR FOR ALL T FOODS OF LATIN MERICA.
ANWHAT WE'RE DOING AT THE PICO HOUSE HERE IS LITTLE MINI-PREVIEWS OF THE EXHIBITIONS THAT ARE IN PRODUCTION RIGHT NOW.
Huell: YOU'VE PIQUED MY INTEREST AND MY APPETITE, AND 'M LOOKING RIGHT OVER YOUR SHOULDER.
DECORATED TORTILLAS, HICH IS SOMETHING--I'VE NEVER SEEN A DECORATED TORTILLA >> THE TORTILLAS ARE THE ERYDAY BREAD OF LATIN AMERICA, AND FOR ANYBODYHO THOUGHT THAT MEXICAN FOOD WAS PEDESTRIAN OR UNARTISTIC, YOU MERELY NEED TO LOOK AT THESE BEAUTIFUL DECORATED TORTILLAS THAT ARE AUALLY COLORED WITH FLOWER DYES AND THEN THEY'RE STAMPED IMPRESSNS.
AND HERE'S A BEAIFUL DESSERT CHOCOLATE TORTILLA THAT'S MADE WITH AN IMPRESSION FROM A STAMP.
Huell: WOW.
NOW, HOW FAR BACK WOULD A DESIGN LIKE THAT GO?
BECAUSE I HAVE A FEELG PART OF WHAT THIS MUSEUM IS GONNA GIVE US IS THIS SENSE OF TIME AND HOW LONG TH FOOD HAS BEEN AROUND.
>> WELL, ACTUAL THE CINARY TIMELINE DEFINITION FOR TS MUSEUM IS 5,000 YEARS, SO WGO AS FAR BACK AS PRECOLUMBIAN, BUT THEN WE GO BACK TO EUROPE, TO SPAINTO THE MOROCCANS, THE VISIGOTHS, AND THE ROMANS.
THESE TORTILLAS ARE ACTUAY FR THE AZTEC AND MAYAN TIMES, T THEY'RE STILL SERVED IN QUERETERO, MEXICO, TODA Huell: I D'T--I'VE NEVER SEEN DECORED TORTILLA IN L.A. IS PART OF WHAT THIS MUSEUM MIGHT DO IS BRING SOME OF THESE TRADITIONS LOS ANGELES?
>> OUR MISSION IS REALL DOCUMENT THE HISTORICAL RECIPES OF REGIONAL MEXICO AND LATIN AMERICA, BUT NOT LY ARE WE RECORDING OUR TRADITIONS, WE'RE ALSO LOOKING AT THE FUTURE: THE FUTURE OF FOOD, CURRENT NUTRITION.
AND YOU KNOW WHAT'S SO INTERESTING?
IS TO WATCH CHILDREN GO THROU THIS EXHIBIT.
WHEN THEY SEE THE VIBRANT COLORS, WHEN THEY SEE THE DESIGNS IN THE FOODS, THEY GET A REAL--THEY GET REALLY TICKLED ABOUT IT.
Huell: YOU'VE GOT SOME WONDERFUL HOTOGRAPHS UP HERE WHICH REALLY GO THROUGH THIS WHOLE HTORICAL ASPECT, AND FOR THE UNEDUCATED EYE--I WODN'T KNOW EXACY WHAT I WAS OKING ATERE--BUT EACH ONE OF TSE PRES TELLS A WONDERFUL STORY.
>> THESARE TEIFIC STORIES, AND EACH CATEGORY HERE IS SEPARATED.
IN THIS AREA, IT'S FLOWERS, SEEDS, AND HERBS.
SO THESE BEAUTIFUL COLORFUL FLOWERS ARE ALLSED IN COOKING.
AND THEN IT GOES VEGETABLES AND FRUITS.
AND AS U CAN SEE, LOOK AT THIS.
ISN'T THIS INTERESTING?
THIS IS CALLED HUITLACHE.
IT'S SEE HERE, BUT IT'S DELICIOUS MHROOMS.
Huell: WHAT DO YOU MEAN A CORN FUNGUS?
>> AFTER A RAINSTORM, THERE'S A MUSHROOM THAT GROWS ON THE COROB BETWE THE HUSK AND THE CORNCOB, AND IT'S JUST A MUSHROOM THAT SHOOTS OUT.
THAT'S IT RIGHT THERE, THAT'S A RGE BLOWUP OF IT.
BUT Y COOK IT WITH BROWN SUGAR OR PILONCILLO, AS THEY CALL ITN MEXI, AND YOUAKE A NICE DESRT Huell: AT IS THIS CALLED?
>> HUITLACOCHE.
Huell: AND YOU CASTILL EAT HIS IN MEXICO?
>> YOU CAN STILL EAT IT IN MEXICO, AND SOME RESTAURANTS IN LOS ANGELES ARE DISCOVERING IT, YOU KNOW.
EVERYBODY'S DISCOVERING ERYING LATIN RIGHT NOW.
Huell: AND THESE FLOWERS AND HERBS, THESE ARE ALL THINGS THAT WOULD'VE BEEN CONSUMED REDS, THOUSANDS OF YEARS AG >> THESARE USED IN BROTHS, THESE FLOR DE MAYO,ND THIS IS THE ACHTE SEED THAT YOU SEE A LOT IN THE YUCATAN, WHE SHRIMPS ARE COLORED AND FLAVORED WITH THIS TART SEASING.
Huell: WHAT IS THIS?
I'VEEVER SEEN THAT ON A PLATE.
>THAT'S CALLED AMARANTH.
AND IT'S JUST A BEAIFUL INFUSION INTOOUPS AND INTO SAUCES.
THIS HERE IS JUST AN AMAZING MAGUEY--PHOTOGRAPH OF A MAGUEY.E MALES--NOW, WE'E ETTING NEAR THE TAMALES--ARE WRAPP ITHIS LEAF RIGHHERE.
'S CALLED AN HOJA SANTA Huell: RIHERE IN THE MIDDLE.
> AND IT'S VERY, VERY FIRM, AND T'S VERY HERBACEOUS, AND IT HOLDS THE TAMAL, THE MASAAND IT CREATES THISEAUTIFUL LICORICE FLAVOR INSIDE THE CORN.
Huell: NOW WE'RE GETTG TO CHILES.
>> YES, CHILES ARE THE MOST IMPORTANT CDIMENT OF MEXICO, AND THERE AREO MANY THOUSDS OF DIFFERENT KINDS.
LUCKILY FOR US, WE WERE JUST DONATED THE LARST COLLECTIOOF PHOTOGRAPHS OF CHILESN THE WORLD.
Huell: REALLY?
>> A VERY FAMOUS PHOTOGRAPHER WAS SO IMPRESSED WITH HER WALK-THROUG S SD, "WE WANT O OPEN OUR ARCHIVES TO THE TAMALE MUSEUM, AND ANY PHOTOGRAPHSOU WOULD LIKE..." AND WE'RE TAKING ALL HER CHILE PHOTOGRAPHS.
Hue: AND WHAT ABOUT THE CACTUS UP HE?
I'VE EEN CACTUS BEFORE.
>> CACTUS IS BOTH BEAUTIFUL-- LOOK AT THE VIBRANT COLOR THE GREEN--BUT THE FOODS ARE VERY NATURAL AND VERY FULLLAVORE FROM LATIN AMERICA, AND THE CACTUS THEY FIND NOW ACTUAL IS ERY GOOD FOR DIABETICS.
SO IT SOFTENS THE SUGAR IN THE BLOOD.
Huell: GS.
> EGGS WERE VERY HIGH IN PROTEIN.
THESE ARE TURTLE EGGS.
OU KNOW HOW TO EAT A TTLE EGG?
YOCAN'T ANYMORE; THEY'RE ILLEGAL.
BUT THEY HE A VERY SOFT SHELL, ANDOU JUST MERELY PULL BACK A LITTLE SQUARE, LITTLE HOT SAE IN T SHELL, AND YOU DRINK IT RA Huell: REALLY?
WORMS.
[BOTH LAUGH] GETE EXCITED ABOUA'M SEEING RIGHT HE.
>WELL, YOU MIGHT GET RY, VERY EXCITED BECAUSE BEVERAGE IS THE COMPADRE OF FOOD, AND EVEBODY LOVES A FIESTA BEVERAGE IN THEIR MOUTH, AND EVERYDY LOVES TEQLA.
BUT E MCAL, EVERYONE KNOWS THAT THE'S A WORM IN THE BOTTLE, AND THIS IS THE WORM THAT GOES IN THE MEZCAL FM THE OAXACA REGION.
AND THEY SHOW THE PLANT WITH THE WORM BECAUSE THAT'S THE MAGUEY, WHICH MEZCAL IS MADE OUT OF.
Huell: SO THIS WHOLE--THIS ISN'T JUST A JOKE ABOUT THE WORM IN THE BOTTLE.
>> OH, NO.
AND, ACTUALLY, THERE'S A LOT OF STORS HOW THE WORM GOT IN THERE, BUT AS A SPECIALIST IN BEVERAGES FROM LATIN AMERICA, THE ONE THAT I BELIEVE IS TH THE WORM WAS HE BECAUSE IT WAS THE POOR MAN'S TUILA, SO POOR THEY COULD NOT AFFORD A PAPELABEL FOR THE BOTTLE.
SO THEY PUTHE WORM THAT LIVES IN THE AN THAT THE BEVERAGE IS MADE OUT OF-- Huell: IDENTIFY.
>> THAT WAS THE LABEL, WAS THEORM IN T BOTTLE,O SAY WHAT'S IN THAT BOTTLE.
Huell: W. >> INGENIOUS.
Hll: DOES ANYBODY EVER EAT OR DRINK THE RM?
> EVERYBODY DOES.
EVERYBODY HAS-- uell: NO.
NOT EVERYBOD >> EVERYBODY WHO HAS MEZCAL WILL PARTAKE OF THE RM.
WHOEVER GETS THE LAST BERAGE, THE LAST SIP OF THE BOTTLE, HAS TO DRINK THE WORM.
Huell: AND HOW FAR BACK WOULD THIS GO?
>> THIS GOES BACK THOUSANDS OF YEARS.
INSECTS ARE VERY, VERY HIGH IN PROTEIN.
THEY'RE VERY DELICUS.
THEY'RE VERY CRISPY, CRUNCHY LIKE THE CHAPULINES, THE GRASSHOPPER uell: THESE ARE GRSHOPRS DOWN RE.
NOW, WHAT ARE WE DOING WITH GRASSHOPPERS?
>IT'S SORT OF THE CRISPY, CRUNC SNACK FOOD THATOU FIND FROM STREET VDORS THROUGHOUT SOUTH AMERICA ANDEXICO.
A LITTLE BIT OF SALT AND A LITTLE BIT OF ME.
BUT THESE, I THINK, YOU'RE GOA FIND INTERESNG.
WE ALL LOVE SUGAR, WELL LOVE DESSERT.
Huell: THESE ARE TS.
>> THESE ARE FAMOUS HONEY ANTS, BY THE MAYAAND U CAN SEE THE AODIES.
THEY GORGE ON HEY, AND THEN THEY DIE.
Huell: WAIT A MINUTE.
THESE ARE ANT BODIES.
>> THOSE E THBODIES FULL OF-- Huell: ALL BLOWN UP WITH... >> HONEY.
YES.
SO WHAT THE ADULTS DO IS THEY TAKE THE--THEY PICK THE TS, THEY DRY THEM ON FRONDS IN THE SUN, AND THEY GIV THEM TO CHILDREN CANDY.
Huell: LIKE LITTLE PIECES OF CANDY.
>> SWEET.
AND THEY LOOK LIKE AMBER JEWELS.
AREN'T THEY BEAUTIFUL?
Huell: NOW, WHERE DOES THIS TAKE LACE?
> THIS IS IN MESOAMERICA.
THIS IS AN ANCIENT MAYAN TECHNIQUE OF CREATING EETS.
Huell: DOES IT STILL HAPPEN AWHERE IN THE WORLD?
>> I'VE NEVER SEEN IT.
I'VE TRAVELED TO SOU ARICA AND MEXICO A LOT, AND I HAVE VER SEEN THEM.
Huell: BUT THIS IS A PHOTOGRAPH, SO IT HAPPENED SOMEERE.
>> DID HAPPEN, YES.
THIS IS A DOCUMENTATION OF PRECUMBIAN, PRESPANIC FOODS.
Huell: THESE ARE AMAZING ICTURE THEY ARE SO COLORFUL, AND THEY BRING THE OD TO LIFE.
THIS LOOKS DELICIOUS.
WHAT ARE WE LOOKING AT HER >> YOU'RE ABSOLELY RIGHT.HE FOOD IS SO INHERELY COLORFUL AND DELICIOUS-LOOKING.
THESE-- WE'RE COMING NOTO THE PREPARED ISHES AT THEND OF THIS COMIDAS PREHISPANICAS OW, SO ESE ARE FINISHED DISHES.
AND THIS HAPPENS TO BE THE GUAJILLO CHILES WITH POACHED Hll: WAIT A MINE.
POACHED TADPOLES?
>> IT'S AN ANCIENT DISH, AND IT'S VERY EXOTIC, BUT IT HAS THE DELICIOUS GUAJILLO SAUCE, AND YOU CAN SEEHE TADPOLES, AND, UM, I'M SURE THEY'RE DELIOUS.
Huell: NOW, THIS IS YOU TRATIONAL GUACAMOLE RIGHT HERE, WHICH, ONCE AGAIN, IN ORDER TO EVEN BE IN THIS EXHIBIT, MEANS THAT IT'S GOT A LOT OF HISTORTO IT.
>LOOF HISTORY.
AND THIS IS ONE OF THE BUILDING BLOCKS OF THE MEXICAN KITCHEN.
WE KNOW THAT TOMATOES AND AVOCADOS E INDIGENOUS TO THE CONTINENT HER AND THER'S HISTORY AND RECORDS OF GUACAMOLE OR A GREEN SAUCE BEING MADE R OUSANDS OF YEAR Huell: AND THIS WAS MADE IN ONE OF THESE STONE... >> MOLCAJETE.
THIS IS THE MOLCAJETE.
AND IT'S A BASALT BLACK LAVA STONE, AND IT'S-- THEY' REALLY VERY, VERY TREASURED.
I MEAN, EACH FAMILY HAS TWO OR THREE.
IT'S QUITE AN EXTRAORDINARY EXPERIENCE, HUELL.
ITEAD OF PUSHING A BUTTON ON A FOOD PROCESSOR--AND THIS IS THE PRECURSOR TO THE FO PROCESSOR.
THIS IS HOW ALLHE SCES, ALL THE HERBS, WE GROUND FOR EVERY SINGLE DISH.
Huell: AND WH WOULD YOU SAY, HOW OLD IS GUACAMOLE?
>> I'D SAY 5,000 YEARS OLD.
Huell: REAL?
>> SU, YES.
YES.
Huell: AND IS DOWN HERE.
THIS JUST NDF--BOYYOU CASMEL IT AND TASTE IT RIGHT HERE.
>> IT'S VERY, VERY FROTHY, AND THIS IS A WONDERF SHOT, AS THE AST PHOTO OF THIEXHIBIT, BECAUSE IT SHOWS THE DESSERT, THE CACAO, THE COCOA, WHICH MAKES THE CHOCOLATE, AND EN ALSTHE NILLA BEANS THAT GROW AS PODS ON TREES IN THE TROPICAL REGIONS OF VERACRUZ.
Huell: NOW, OVER RE, THIS CAUGHT MY EYE.
AND THE ARE VERY HISTORICTHE NAME F TM AGAIN IS... >> TH IS CALLED A METATE.
Huell: AND YOU HAD A WONDERFUL STORY ABOUT THIS AND WHY THIS HOLE IS DOWN HERE.
>> THIS IS ONE OF THE PRIMARY UTENSILS, ONE OF THE PRIMARY TOOLS FOR THE COOKING OF ALTHE FOODS OF LATIN AMERICA.
IT'S CALLED THE METE.
AND THIS ONE HERE IS VEROLD.
IT'S ABOU7 GENERATIONS.
IT WEARS DOWN ABOUT A QUARTER OF AN IH PER GENERATION.
THEY'RE VERY, VERY VALUED.
THEY'RE KEPT IN HOMES, AND WHEN RAUDING TRIBES WOULD TAKE OVER ANOTHER VILLAGE, THE FIRST TNG THEY WOULD DOS GO NTO THE HOME AND PUT A HOLE IN THE METATE.
Huell: SO THEY COULDN'T BE USED.
>> SOT WOULD BRK EIR FOOD CIN.
THEY COULDN'T USE IT.
THEY COULDN'T GRIND CORN, THEY COULDN'GRIND CHILES.
THEY WOULD STARVE.
Huell: HOW OLD IS THIS?
>> THIS ONE--THIS ONE IS AUALLY AN ANASAZI AND WAS DONATED TO US BY ONE OF OUR DOCENTS.
SHE UNCOVERED IT IN THE FOUR CORNERS REGION OF THE UNITED STATESI'S PROBABLY 5... 3,00YEARS OLD, MAYBE.
Huell: AND IT' BEEN RN DOWN TTHAT FROM THIS.
THIS IS A NEWER ONE.
>> THIS IS A NEWER ONE, AND IT ACTUALLY HAS THE TRIPOD LEGS ON IT.
MOST OF THEM ARE A TRIPOD.
AND IT'S SO BEAUTIFUL TO WATCH THE WOMHEN THEY GRIND ON THAT.
uell: WELL, NOW, WE HAVE A MOVIE GOING UP HERE, WHICH WE'RE GONNA SHOW ON THE AIR RIGHTOWWHICH SHOWS THIS BEING MADE, RIGHT?
>> EXACTLY.
WHAT IT SHOWS, IT'S A COMBINATION OF 14 INGREDIENTS, THERE ARE 9 CELS, AND THIS IS A FOOD AS ART INSTALLATION.
AND IT GOES TO COLOR WHENEVER THE SOUNDTRACK GOES TO THAT INGREDIENT.
FOR EXAMPLE, HERE SHE'S GRINDING, I THINK, GUAJILLO CHILES.
THERE'S APRICOTS HERE, SESAME SEED HERE.
THERE'S PLANTAINS AT THE VERY TOP CENTER, AND RIGHT NOW WHERE IT WENT TTHCOLOR GREEN, S'S GRINDING AVOCADO.
Huell: AND THE NAME OF THIS AGAIN?
I WANT TPUIT UP ON THE SCREEN SO PEOE WILL KNOW I >THAT'CALLED METATE.
Huell: METATE.
>> METATE, YE HuellTHIS IS A NEW MEATE.
THIS IS A VEROLD ETATE.
>> YES, EXACTLY.
uell: AND RIGHT OVER HERE THE CORNER, AS IT COULDN'T GET ANY BETTER...YOU KNOW, THIS IS A WONDERFUL CONNECTI BETWEEN THE CHURCH AND FO.
>> THERE ARE SO MANY INFLES, CULINARY INFLUENCES, IN THIS MUSEUM, AND THERE'S A VER SPECIAL EPOCH IMEXICO WHERE THERE WAS EXTRAORDIRY COOKING GOING ON IN THE CONVENTS.
AND WOMEN-- Huell: THE NUNS WOULD COO >> THE NUNSOULD COOK, AND THEY WOULD CREATNATIONAL DISHES.
THES ARSENSITIVE.
WOMEN ARE SENSITIVE.
MEN, THEADRES, THEY WOULD NOT ALW ANYBODY IN HE KCHENS.
BUT THE NUNS WOULD ALL THE MESTIZAJE, THE INDIGENOUS PEOPLE TO COME IN, AND THEY WOULD BRING IN THE LES, THEY WOULD BRING IN THE CORN.
AND THEUNS, USUALLY TRAINED IN EUROPEAN CKING TECHNIQUES... Huell: YBE SPANISH.
>> ...WOULD COMBINE--YES.
Huell: LIKE THIS LADY RIGHT ERE.
>> SHE'S--THAT'S SOR JUANA.
AND SHE'S FROM-HE HAD A CONVENT IN MEXICCITY CALLED CLAUSTRO DE SOR JUANA, AND THEY'VE JUST CONVERTED HER CONVENT IO A CULINARY ACADEMY,O INSTEAD OF NS GOINTHROUGH THE HALLS, YOU SEE CULINARY STUDENTS.
SHE DUMENTED A LOT OF THE RECIPES AND CULINARY HISTORY OF 17th AND 18th CENTURY MEXICO.
Huell: DIDN'T SHE INVENT SOMETHING OR ME UP WITH A PARTICULAR DISH?
>> WELL, THE NS IN OAXACA, THEY INVENT THEAMOUS MOLE SAUCES.
Huell: THE MOLEAUCES.
>> YES.
ANDHEN THERE ARE OTHER REGIONS WHERE THERE WERE THINGS INVENTED LIKE THE CHIL EN NOGADAS, THE FAMOUS DISH THAT HAS THE GRE AND RED AND WHITE FM THE MEXICAN FLAG.
Huell: TH WONDERFULEDICATION OF PART OF THE MUSEUM TO THE CONNECTION BETWEEN THE CHURCH AND FOOD.
>> YE YES.
Huell: AND ALL OFHI HERE, IT'S KIND OF A--IT'S A FAIRLY PARSE EXHIBIT HERE.
BUT ALL THIS IS HERE REALLY JUST TO KD OF PIQUE EVERYBODY'S INTEREST AND LET THEM KNOW WHAT THE LARGER MUSE IS GONNA BE ALL ABO.
>> YES.
THIS IS A PREVIEW, A SNAPSHOT OF EACH ONE OF THE EXHIBITIONS THAWE HAVE IN RODUCTION.
AND I'LL GIVE Y A LITTLE PREVIEW OF SOMETHING WE'RE DOING IN THE XT COUPLE OF WEEKS 'CAUSE WE'RE GONNA HAVE AN EXHIBITI CALLED "FIVE CENTURIES OF CUISINE IN LOS ANGELES," AS EWED FROM ITS BIRTHPLACE, OLVERA STREET.
SO HOW DID CUISINE DEVELOP FROM THIS RY CORNER?
WE'RE LOOKING AT THE NGVA INDIANS.
WE'RE OOKING AJUAN CABRILLO COMING INTO THE PORT OF SAPEDRO.
WE'RE LOONG INTO THE WINEMAKING PROCESSES AND HIORY HERE IN SOUTHERN CALIFORNIA, AND OTHER STORIES AS VIEWEDROM HERE.HIIS THE ORIGINAL MELTING POT.
THE IGINAL FUSN ALL HAPPENED RIGHT HERE ON OLVERA STREET.
Huell: AND ISN'T IT INTESTING, WHEN YOU LK AUT HISTORY, WHEN YOU TALK ABOUT CULTURE, WHEN YOU TALKBOUT ANYTHING, YOU GOTTA TIE FOOD INTO IT.
>> YES.
Huell: IT'S ALL TIED TOGETHER.
>> AND WE CAN ALLELATE TO OOD.
WE ALL DO IT.
WHEYOU COME TO A FOOD MUSEUM LIKE THIS, YOU LEARN A LOT.
YOU CAN CREATE HO DISHES.
ON AN EVERYDAY BASISYOU CAN CONNECT WITH WHAT YOU'RE LENING HE.
Huell: YOU CAN GO HOME AND COOK IT.
>> YES.
RIGHT.
AND DRINK IT.
Huell: NOT THE WORM.
NOT THE WORM.
OK, WE HAVE LEFT THE PICO HOUSE, AND NOW WE'RE IN THE KITCHEN, IN THE HOLLYWOOD HILLS, IN YOUR KITCHEN.
INTRODUCE YOSELF TO EVERYBODY.
>>'M PAT TRENDACOSTA.
Huell: AND THANK YOU R ALLOWINUS TO BE IN YOUR KITCHEN TODAY.
>> IT'S MY PLEASURE.
Huell: BUT, ACTUALLY, YOU HAD A FUND-RAIS HERE AT YOUR HOME FOR THE TAMALE MUSEUM, RIGHT?
>> YES, THAT'S RIGHT.
Huell: WHY ARE YOU SO INTERESTED IN THE TAMALE MUSEUM?
> BECAUSE I LOVE FOOD.
AND WE DO EVERYTHING WCAN, MY HUSBAND ND I, STING DIFFERENT TYPES OOD, AND WE LOVE THE IDEA OF HE MUSEUM REALLY LOOKING AT THE NDIGENOUS FOODS OF LOS ANGELES Huell: SO THE OTHER NIGHT, YOU ERE HEREREPARING FOOD FOR THE ASSEMBLED GUESTS BEFOREOU HIT 'EM UP FOR MONEY FOR THE MUSEUM.
THAT'S BASICALLY CUTTING TO THE CHASE, IS HOW IT WENT.
>> RIGHT.
Huell: THIS IS VERY EXCITING BAUSE THIS MUSEUM IS A WORK IN PROGRESS.
>> S, IT IS.
Huell: BUT NOW WE'RE HERE TO OOK AT THE ACTUAPRODUCTION, THE MAKING, THE COOKING, THE PREPARATION OF A VERY OLDASHIONED TAMALE.
TELL US WHAT WE'RE LOING AT.
WE'RE ONNAOOK AT IT TOGETHER, BECAUSE THIS IS VERY INTERESTING.
I'M NOT SURE IF PEOE KNOW ABOUT THIS.
>> ACTUALLY, THIS IS AN ANCIENT TAMALE THAT GS BACK, IT H A VERY LONG HISTORY.
AND BEFORE THERE WAS TEFLON, BEFORE THERE WAS STAINLESS STEELTHE WERE BANANA LEAVES TO COOK IN.
SO THIS IS A VERY EMENTAL TAMALE.
WE ALREADY COOKED THE BANANA LEAF.
WE STUFF IT WITH GROUND MASA, WHICH IS THE FIELD CORN THAT'S BEEN GROUND WITH VEGETAB SHORTENING, SALT, A PEPPER.ND WE'RE GONNA STUFF IT WITTHESE BLACK BEANS THAT WE'VE MIXED WITCHILES.
Huell: ALL RIGHT.
N, HERE ARE THE BLACK BEANS AS THEY COME IN THEIR RAW FORM.
>> YES.
Huell: WE COULD EILY MITHEM UP IN THE... >> MOLCAJETE.
YES, WE COULD.
uell: BUT WE DIDN'T DO IT THAT WAY.
>> WE DIDN'T DO IT THAT WAY.
NOT THIS TIME.
Huell: YOU DID IT IN E BLENDER RIGHT OVER HERE.
>> OH, YES.
Huell: YOU'VE MADE IT INTO THIS--WHAT DO YOU CALL THIS AGAIN?
'CAUSE LOOK THIS, CAMERON.
THIS IS VERY INTERESTING HERE.
THIS THE-- >> THIS IS THE GROUND BLACK BEANS.
WE TOOK E WHOLE BLK BEA, AND WE MIXED IT WITH THESE PASILLA CHILES.ND THESE PASILLA CHILES E CALLED "RAISIN," AND YOU CAN SEE HOW THEY SORTF LOOK WINEY-FVOD, AND THEY HAVE THE TEXTURE.
Huell: LOOK AT THESE CHILES.
THESE CHILES ARE JUST AMAZING.
ARE THESE HOT?
>> THEY'REMEDIUM SPICY, BUT THEY HAVE A VERY TEMPED FLAVOR F RAISINS, AND YET THEY'RE SPI.
THEYOME FROM THE ANCHO CHILE, WHICH MEANS WIDE.
IT HAS VERY WIDE SHOULDER WI A POINTY TIP.
Huell: AND TO P ALL THIS-- TO MAKE THE TAMALE, YOU DO SOMETHING WITH THE BANANA LEAF TSELF, AND THAT'S INRESTING, TOO.
LET'S GET OUT OF THE WAY SO WE CAN SEE AT HAPPE ON YOUR STOVE OVER HERE.
>> WELL, ACTUALLY, THEY'RE VERY EASY TO USE-- Huell: YOU'RE JUST PUTTING THAT RIGHT ON THE BURNER.
>> YOU CAN SEE HOW THE OILS COME OUT RIGHT OUT OF THLE ITSELF, AND WHAT IT DOES, IT MAK THE LEAF AT ONCE STRONGER AND MORE PLIABLE SO TT YOU CAN WRAP THINGS IN IT AND IT DOESN'T TEAR.
Huell: AND YOU BUY THESE BANANA LEAVES WHERE?
MAYBE I HAVEN'T BEEN--MAYBE I'M NOT SHOPPING N THE RIGHT PLACE.
>> THESE CABE BOUGHT BOTH AT LATIN MARKETS, LIKE GRAND CENTRAL DOWNTOWN, OR ELSE YOU AN BUY THEM AT ASIAN MARTS.
YOU CANUY THEM FRESH OROU CAN BUY THEM FROZEN.
Huell: ALL RIGHT.
THIS IS HOT OFF THE GRIDDLE.
COME ON BACK IN HERE.
THIS IS FUN.
SO U GOT THE--YEAH, 'S HOT.
>> IT IS VERY HOT, AND AS YOU CAN TELL, IYOU SMELL IT, IT HAS A VERY HERBACEOUS AROMA TO IT.
AND AUALLY THAT FVOR GOES INTO THE CORN WHEN YOU COOK IT.
SO WE'RE GONNA MAKE A SMALL, LITTLE SQUARE HERE.
AND ACTUALLY SOME PEOPLE HAVE COMMENTETH THIS LOOKS LI SORT OF A MEXICAN TV DIER, BECAUSE-- HllI FEEL LIKE WE'RE ON THE FOOD NETWORK RIGHT NOW.
THIS IS XCING.
SO NOW YOU'RE PUTTING THEASA.
> SO WE' PUTTING A LITTLE BIT OF MASA.
AND W'RE PUTTINIT STRATEGICALLY, SO WHEN WE FOLD OVER--AND I'M USING THE EDGE OF THIS COUNTER HERE JUST TO GET TO THE VERY EDGE WITH THIS SQUARE WITHIN A SQRE OF MASA.
AND WE JUST MAKE A VERY THIN LAYER JUST LIKE THAT.
Huell: OK. THEN YOU PUT THE BEANS AND THE CHILES.
>> AND THIS IS VERY ELEMENT, JUST 2 INGREDIENTIN THIS TAMAL.
AND THEN FOLD IT VERY CAREFULLY SO THAT THE BEANS ACTUALLY END UP RIGHT IN THE CENTER.
YOU KNOW, A TAMALE, YOU GET IT, THE'S ALWAYS A STUFFING.
SO THE BEANS ARE GONNA END UP RIGHT IN THE CENTER.
WE TURN IT ONCE, WE TURN IT AGAIN.
WE CUT THE EXCESS LEAF OFF AND OFF OF THE ENDS ALSO.
Huell: AND FOLD IT, I BET.
>> AND THEN WE FOLD IT, AND IF YOU FOLD IT BACKWARDS, ITON'T COME UNDONE WHILE IT'S COOKING.
SOME OPLE LIKE TO TIE THEIR TAMALES, BUTHISNE WL JUST COOK, THAT LITTLE PACKET.
Huell: IS IS THE ALLEST, THINNEST TAMA I'VE EVER SEEN.
>> IT'S VERY ELEGANT AND SOPHISTICATED.
IT'S VERY MOIST.
IT'S TRADITIONAL IN THE FLARS THAT IT HAS INSIDE, THE ESSENCE OCORN AND SOME BLACK BEANS WITH CHILE.
Huell: ANHOW FAR BACK DOES HIS GO BACK IN TIME?
>> THIS GOES BACK SINCE THE WERE PEOPLE, SINCE CIVILITION STARTED.
WRAPPING IN LEAVES... CORN, UM, THE ADVENOF CORN IS WHEN THEY STARTED TO WRAP TAMALES.
Hue: DID HE GIVE TH KIND OF TALK THE OTHER NIGHT FOR YOUR DINNER GUESTS?
>> AND ON AND ON.
HuellBUT PEOPLE ARE FASCINATED BTHIS.
>> OH, THEY LOVED IT.
THEY LOVED THE CHILES AND THE DIFFERENT VARIETIES.
I MEAN, THEY JUST WENT CRAZY FOR IT.
Huell: THIS JUST GOES ITHE POT... >> YES.
HuellAND WE COOK IT UP.
>> IT CKS IN A VERY CLEAN FASHION, IN A STEAMER, SO THERE'S NO OIL, AND IT TAKES ABOUT 50 MINUTES, AND THEN IT'S COMPLETELY DONE.
IT'Y TACTILE.
IT'S FUNO OPEN AND UNWRAP IT.
THIS IS A VERY PORTABLE FOOD, AND YOU'LL SEE THAT, BECAUSE WE'RE GOING TO MAKE A MODERN TAMAL IN A MOMENT FOR GUESTS WHO EAT IN A RESTAURANT WHO N'T WANT TO TEAR OPENND FLIP BACKHE PIECES.
WE'VE ALREADY OPENED HE CORN HUSKND... uell: HOW DID THE TAMALES COME FROM THIS TO THOSE BIG OL' FAT TAMALES THAT I GET TODAY WHEN I GO TO RESTAURANTS IN LOS ANGELES?
THIS ISN'T ANYTHIN LIKE WHAT I'M USED TO EATING.
>> ACTUALLY, I THINK THERE'S NNUMABLE AMOUNT OF TAMALES IN EVERY SOUTH AMERICAN, CENTRAL AMERICAN, CARIBBEAN AND MEXICAN OUNTRY.
THEY A HAVE SOME SORT OF WRAPPED INGRED, AND... Huell: AND EY'VE GROWN IN SIZE OVER THE YEARS.
>> THEY COULD BE BIG, A THEY COULD BE MEDIUM-SIZED, BUT, ACTUALLY, THERE IONE THAT'S OVER 120 POUNDS--ONE TAMAL.
AND IT'S ALL WRAPPED IN BANANA LEAVES.
IT'S FROM THE VERACRUZ REGION.
'S CALLEDHE ZACAHUI SO THEY GET VERY LARGE.
Huell: GOOD THING HE DIDN'T PREPARE THAT ONE IN YOUR KITCHEN THE OTHER NIGHT.
>> YEAH.
ISN'T THAT THE TRUTH?
Huell: ALL RIGHT, QUICKLY, WE'VE GOTTA MOVE RIGHT ON.
VERY QUICKLY, WE'VE GOT A MODERN THING GOING HERE... >> SO WE'VE GOT A MODERN TAMALE.
Huell: ...WHICH JUST SHOWS HOW IT HAS EVOLVED OVER THE YEARS.
>> HOW THINGS HAVE EVOLVED, AND HOW PEOPLE EAT DIFFERENTLY.
IT'S A VERY, VERY GO-GO SOCIETY NOW, AND THE RESTAURANTS-- uell: SO YOU'RE USING... >> PLASTIC WRAP.
Huell: PLASTIC WRAP NOW, WHICH ISN'T NEARLY AS SEXY OR AS HISTORIC AS THE BANANA LEAF.
>> NOT AT ALL, AND IT IMPARTS A DIFFERENT FLAVOR.
IT DOESN'T IMPART ANY FLAVOR AT ALL, ACTUAY.
THIS A FRENCH TECHNIQUE CLED EN PLASTIQUE.
IT'S COOKED EN PLAIQUE.
BUT WE HAVE THE ELEMENTS OF THE TAMAL-- THE CORN MASA... Huell: THE SAME MASA IN THERE.
>> ...IS INSI Hll: DO YOU PUT THE CHILE?
>> WE ACTUALLY ALREADY HAVE THE CHILE, BUT WEON'T PUT THE BEANS.
WEUT THE SALMON.
WE'VE GROUND-- Huell: SALMON?!
> WE'VE MADE A SALMON MOUSSE WITH CREAM, ANDE'RE GONNA PUT IT RIT IN THE CENTER.
Hll: THIS IS KINDA LIFORNIA CUISINE >> YEAH.
AND THEN WE'RE GONNA ADD A DECORATIVE TOUCH HERE.
HERE WE HAVE SOME ORGANIC EDIBLE FLOWERS.
Huell: WHICH GOES BACK IN TIME, WE'VE LEARNED.
>> YES, EXACTLY.
PEOPLE HAVE ALWAYS EATEN FLOWERS.
WE'RE GONNA PUT A F CHIVES INERE.
AND THEN, BECAUSE YOU ALWAYS EAT WITH YOUR EYES FIRST, PSYCHOLOGICALLY, WE TAKE A LITTLE BIT OF CORN HUSK, AND E'RE GONNA LAY IT RIGHT OVER THE TOP, OR A LITTLE BIT OF BANANA LEAF.
LET'S PUT THE CONNECTION.
WE' GONNA PHIS BANANA LEAF, AND WE'REGONNPUT IT WHILE WE COOK IT, WE'RE GONNA WRAP IT, ROLL T TAMAL NOW INTO A LITE PACK.
Huell: AND WHAT IS THIS CALLED?
>> THIS IS CALLED A SALMON MOUSSE TAMALE.
YOU CAN SEE THE CORN MA.
Huell: SALMON MOUSSE TAMALE.
>> NOW, 'RE NOT GONNA SER IT N THE WRAP.
WE'RE GONNA TAKE IT OUT, AND WE HAVE A SPIAL CORN HUSK TO SERVE IT.
Huell: SEE?
WE'VE GONE ALL THE W FROM THOUSANDS OF YEARS AGO... >> RIGHT.
Huell: ...TO YOUR NEW VERY CHIC L.A. WESTSIDE, UH, SALMON MOUSSE.
>> BUT IT HAS THE ELEMENTS.
IT HAS THE CORN MASA.
IT'S LINKED TO ITS TRADITION.
Huell: AND HERE WE ARE WITH THE FINISHED MALES--THE NEW SALMON MOUSSE WITH THE FLOWERS IN THERE.
THAT'S A BEAUTIFUL TOUCH.
AND THEN THESE ANCIENT, ANCIENT TAMALES COOKED IN THE OLD-FASHIONED WAY IN NANA LVES.
AND NOW WE'RE GONNAPE 'EM UP.
LET'SAKE A LOOK AT THIS ONE.
WE OPEN UP THE OLD ONE.
AND THIS GOES BACK HOW MANY YEARS?
THOUSANDS OF YEARS.
>> THOUSANDS AND THOUSANDS OF YEARS.
AND IT'S JUSA REAL-- Huell: SO BASIC.
>> BASIAND DELICIOUS.
YOU CAN SEE THE STEAM.
THEY'RE VERY FRAGRANT.
A WE SOME SIMPLE TOMATILLO SALSA TT WE PUT ON IT.
Hll: NOW, DO YOU THINK THIS IS THE WAY THEY WOULD'VE EATEN IT, JUST LIKE THIS?
>> I THINK THAT, UM-- Huell: THIS--I'M TRYING TO GO BACK IN TIME.
THIS HAS BEEN AROUND THATANY THOUSANDS OF YEARS UNCHANGED, UNTOUCHED.
>> VERY, VERY TRADITIONAL.
THEY SAY THAT TAMALES IN YOUR MOUTH, AND EY GO STRAIGHT TOWARDS YOUR SOUL.
Huell: OH, WOW.
MY SOUL NEEDS REPLENISHINTODAY...THH MY MOUTH.
THAT'S A PERFECT VEHICLE.
WE HAVEN'T MET YOU.
YOUR NAME IS... >> LOURDES CAMPOS.
Huell: YOU'VE BEEN HELPING.
>> MM-HMM.
Huell: ANK YOU VERY MUCH.
Y'VE BEEN HELPING BY ALLOWING US TO USE YOUR KITCHEN AND BY HELPING TO RAISE MONEY, AND WE'RE GONNA PUT T WEBSITE FOR THE TAMALE MUSEUM.
WE'LL PUT YOUR HOME TELEPHONE NUMBER DOWN HERE.
>> OH, THANKS SO MUCH.
Huell: AND PEOPLE INTERESD IN GETTING INVOLVED IN THIS CAN GET INVOLVED 'CAUSE THIS IS OMETHING FOR THE WHOLE COMMUNITY, ISN'T IT?
>> YES, IT'S ABOUT COMMUNITY AND FAMILY, ANDHUELL, WHEN YOU SEE CHILDREN GO THROUGH THE EXHIBIT, ESPECIALLY LATINO CLDREN, AND THEY CONNECT WI THE TORTILL AND THE CORN, IT'S QUIT HEARTWARMG.
IT'S A VERY, VERY IMPORTANT JOURNEY THAT WE'RE ON.
Huell: WELL, IT'S GREAT FOR T CHILDREN.
IT'S A GREAT JOURNEY FOR EVERYONE, BECAUSE AS YOU SAID, ALL CULTURES, A PEOPLE CAN CONNECT WITH FOOD.
>> YES.
Huell: ANTH LITTLE TEASER OF AN EXHIBIT THAT YOU'VE GOT OPEN IN THE PICO HOUSE WILL BE OPEN THROUGH THE MIDDLE OF APRIL.
WE'RE PUTTINGHE ADDRESS AND LL OF THAT ON THE SCREEN RIGHT NOW FOR PEOPLE TO COME DOWN.
AND THEN THE TAMALE MUSEUM WILL OPEN SEWHERE IN LOS ANGELES, NOT NECESSARILY AROUND THE OLVERA STREET AREA-- >> RIGHT.
Huell: ALTHOUGH THAT'S WHERE I'M VOTING FOR IT TO BEBUT SOMEWHERE IN THCITY WITHIN A YEAR, YEAR AND A HALF.
>> 20.
Huell: THAT'S YOUR DREAM.
>YES.
WE'RE LOOKING--A VERY MPORTANT COMPONENT FOR US IS TO HAVE THE PERFECT RESTAURANT WHE WE CAN INVITE GST CHEFS, CULINARIANS, EVEN HOME COOKS, PEOPLE WHO KNOW ANCIENT RECES, TO COME AND COOIN A RESTAURANT VENUE SO THAT WHEN YOU SEE THE EXHIBITS, YOU WALK THROUGH, YOU LEARN THE HISTORY, THEN YOU CAN SIT DOWN AND EAT THE FOOD.
Hue: SO IT WILL BE A MUSEUM/FINEESTAURANT.
>> FINE DINING RESTAURANT.
Hll: BECAUSE THIS IS FINE DINING RIGHT HERE.
LET'S L TAKE OUR FORKS.
AND I DON'T KNOW WHETHER I WANT THE SALMON MOUSSE OR WHETHER I WANT TO DO SOMETHING VERY HISTORIC.
MAYBE I'LL STT WITHHE HISTORIC ONE, BECAUSE I LIKE HISTORY.
COME ON, DIIN.
OH, IT'S SO WONDERFUL.
AND TO KNOW IT GOES BACK SO FAR IN TIME.
>> OH, YEAH.
Huell: DIG IN THE SALMO THAT'S WHAT YOU'VE GOT YOUR EYE ON.
'CAUSE THIS IS THE NEW ONE.
THIS IS THE NEWAMALE HERE, THE SALMON.
ALL OF IT IS JUST GREAT.
IT'S FOOD WITH HISTORY.
AND THAT'S WHAT THIS ADVENTURE HAS BEEN ALL ABOUT.
WE HAVE CLEANED OUT THE TAMALES.
YOU HAVE BROUGHT ME THIS WONDERFUL GLASS OF WHAT?
>> THIS IS TEQUILA THAT'S IS NFUSED WITH VANILLBEANS AN PINPPLE, AND IT'S SERVED AFTER DINNER, POSTPRANDIAL.
Huell: A TEQUILA THAT IS INFUSED WITH... > VANILLA BEANS AND TAHITIAN PINEAPPLES.
Huell: WOW.
AND I DON'TNOW WHETHER THIS IS HISTORIC OR NOT, BUT IT'S DOING WHAT DRINKS LI THIS HISTORICALLY HAVE DO OR THE YEARS TO THOSE [ALL LAUGH] WHO DRINK THEM.
AND YOU WERE PULLING OUT THE CAMERA TO SHOW ME PICTURES OF THE OTHER NIGHT WHEN HE WAS MAKING HISTORIC MARGARITAS FOR EVERYBODY.
>> EXACTLY.
OH,HEWERE GORGEOUS, AND TASTY, TOO.
Hue: SO THE HISTORY IN FOOD COVERS EVERYTHING, COVERS A THE SPECTRUM OF FOOD AND DRINK.
>> WELL, THE VOCABULARYIGHT NOW OF THE AMERICAN KITCHEN IS FUSION, AND IT'S LATIN AND 'S HEALTHY AND IT'S ASIAN AND IT'S AMERICAN, AND IT'S JUST A WHOLE MEL POT.
AND ALL STARTED AT OLVERA STREET RE IN LOS ANGELES.
IT W THE ORIGINAL MELTING POT.
AND THAT'S HOW WE LIVE TODAY.
Huell: WELL, WE ARE GONNA FOLLOW THIS TAMALEUSEUM STORY IT DELOPS OVER THE NEXT COUPLE OF YRS.
I WANT TO COME TO SOME MORE OF TSE DINNERS AND SEE WHAT YOU COOK UP FOR EVERYBODY ELSE.
AND WE WILL BE FOLLOWING YOUR DEVELOPMENT ON OUR STATION AS WELLON KCET, BECAUSE I THINK THIS IS SOMETHING VERY EXCITING THAT'S HAPPENING HERE IN LOS ANGELES, NOT ONLY WITH THE MUSEUM BUT JUST WITH THE GENERAL AWARENE AND APPRECIATION WE ALL SHOULD HAVE FOR THE DIFFERENT FOODS OF THE DIFFERENT CULTURES OF LOS ANGELES.
>> O!
ALL LAUGH] Huell: CHRS.
[CAIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION AND FRIENDS OF NCI] [CAPTIONED BY THE NATIONAL CAPTIONING INSTITUTE --www.ncicap.org--] >>...N AN EVERYDAY BASIS, YOU CAN CONNECT WITH WHAT YOU'RE LEARNING HERE.
HuellYOU CAN GO HOME D COOK IT.
>> YES, THAT'S RIGHT.
>> VISITING WITH HUELL HOWSER IS MA POSSIBLTHROUGH A GENEROUS GRANT FR...
