Eating Toast and Loaf: A Traditional Chontal Kitchen Experience

We are going to take these two, the toast. We are going to take these two, the only ones that are on the market, and moreover, because they are the best, we can eat them toasted or untoast. We are going to take these two, the only ones that are on the market, and moreover, because they are the best, we can eat them toasted or ontoast.

Our stoves are high to cook standing up every morning from very early. It is a stove our stoves are high to cook standing up every are high to cook standing up everyday we burn our eyelashes in theseday we burn our eyelashes in theseday we burn our eyelashes in these eight blackouts our dishes ineight blackouts our dishes ineight blackouts our dishes in Chontal kitchen that craftsmanship is completely by hand in this part here we have a way in which we can make.

Chontal Kitchen: A Showcase of Handicraftsmanship

In this part here we have a hand in which we can make good little arts if we do not have ash available in that we can ash available in that we can ash available in that we cando it with salt you know and it is cutting through the stomach part. We are going to separate and we are going to cook with one we are going to cook minilla and with another one we are going to cook minilla and with another one we are going to cook minilla and with another.

Separating the Ingredients for a Delicious Meal

We are going to cook a salpicón from the direct we are going to cook a salpicón from the direct we are going to cook a salpicón from the direct it seems to achieve it seems to achieve it seems to achieve ok perfect if the shell is lifted with this if the shell is lifted with this if the shell is lifted with this ease it ease it ease it comes off like nothing like a film and comes off like nothing like a film and comes off like nothing like a film and then our lizardfish is perfectly known perfectly in good point yes yes yes what a delight what a delight what a delight digital happiness we have many things because it celebrates we have many things because it celebrates we have many things because it celebrates pejelagarto then and now because it pejelagarto then and now because it pejelagarto then and now because it is fashionable for us to not have the opportunity is fashionable for us to not have the opportunity is fashionable for us to not have the opportunity to know Tabasco has ever come to know Tabasco has ever come to know Tabasco has ever come to visit but to know it this way Through gastronomy, these new flavors were very cool from these new flavors were very cool from these new flavors were very cool from the sauces to the pejelagarto not an animal that is here that has that animal that is here that has that animal that is here that has that existence but I had never even seen it and I really had seen it and I really had the opportunity to try it in different dishes, it lives the Tabasco tango.

The Tabasco Tango: A Unique Dining Experience

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"WEBVTTKind: captionsLanguage: enThe pejelagarto they say that of theThe pejelagarto they say that of theThe pejelagarto they say that of theleast evolved animals 100 million yearsleast evolved animals 100 million yearsleast evolved animals 100 million yearswithout evolution what the 240 inhabitwithout evolution what the 240 inhabitwithout evolution what the 240 inhabitQuitoI am in Tabasco home of theI am in Tabasco home of theI am in Tabasco home of theflavor mafia and pejelagarto a fishflavor mafia and pejelagarto a fishflavor mafia and pejelagarto a fishwith a very strange appearance and thatwith a very strange appearance and thatwith a very strange appearance and thatlooks unappetizing but has been has become onelooks unappetizing but has been has become onelooks unappetizing but has been has become oneof the most important traditional dishesof the most important traditional dishesof the most important traditional dishesof this areaof this areaof this areagood cfgood cfgood cfgood day francisco gómezgood day francisco gómezgood day francisco gómezyou two mountains don from here and here fromyou two mountains don from here and here fromyou two mountains don from here and here fromthe sleeve and always fish pejelagartosthe sleeve and always fish pejelagartosthe sleeve and always fish pejelagartosand yes since he has been since like one of theand yes since he has been since like one of theand yes since he has been since like one of theten yearsthat is to say of breakfast the days of breakfastthat is to say of breakfast the days of breakfastthat is to say of breakfast the days of breakfastto be the biggest that has grabbedto be the biggest that has grabbedto be the biggest that has grabbedlike a meter a meter and does not bite iflike a meter a meter and does not bite iflike a meter a meter and does not bite ifdeath if it bites itdeath if it bites itdeath if it bites itis dangerous I commented hand in hand because itis dangerous I commented hand in hand because itis dangerous I commented hand in hand because itserves quite well 390 Let'ssee, I want to see how they do it tosee, I want to see how they do it tosee, I want to see how they do it tofish it because I'm not going to bitefish it because I'm not going to bitefish it because I'm not going to biteit,it,it,it's a drill hole or a crocodile that theyit's a drill hole or a crocodile that theyit's a drill hole or a crocodile that theyalso tell me that right now theyalso tell me that right now theyalso tell me that right now theyrelease it so it can continue growing,we are right nowwe are right nowwe are right nowtrying to take a bite. lizardfish but they dotrying to take a bite. lizardfish but they dotrying to take a bite. lizardfish but they don't want to or they don't want this is how theyn't want to or they don't want this is how theyn't want to or they don't want this is how theyare doing it, itgets in twogets in twogets in twoand they sort of move the waters toand they sort of move the waters toand they sort of move the waters toscare it and get it out and they have a meshscare it and get it out and they have a meshscare it and get it out and they have a meshon so that the lizardfishon so that the lizardfishon so that the lizardfishwants to run and it gets stuck in the mesh. Theykeep moving the water, it's notkeep moving the water, it's notkeep moving the water, it's notdifficult to catchtheseven-hour grip and I didseven-hour grip and I didseven-hour grip and I didn't know it anymorebecause the shoes in the water but betterbecause the shoes in the water but betterbecause the shoes in the water but betterah some moments recordedah some moments recordedah some moments recordedthanksyes Alan goodyes Alan goodyes Alan goodnot muddy eithergoodgoodgoodthat's why they call it the lizardfish becausethat's why they call it the lizardfish becausethat's why they call it the lizardfish becauseit has the body of a fish but its scales andit has the body of a fish but its scales andit has the body of a fish but its scales andhead are like those of a lizard,head are like those of a lizard,head are like those of a lizard,a crocodile had teetha crocodile had teetha crocodile had teeth[[[Applause]well the best The tenderloin is the same and thewell the best The tenderloin is the same and thewell the best The tenderloin is the same and theright work in this chile aright work in this chile aright work in this chile amachito if the machito prepared almostmachito if the machito prepared almostmachito if the machito prepared almostlemon with lemon and salt and here is itslemon with lemon and salt and here is itslemon with lemon and salt and here is itstomato sauce onion and cilantro andtomato sauce onion and cilantro andtomato sauce onion and cilantro andinside a para Inside, giveinside a para Inside, giveinside a para Inside, givethe meat a soft touch, so it has been verythe meat a soft touch, so it has been verythe meat a soft touch, so it has been verydelicious prepared with nothing more than lemon and salt,delicious prepared with nothing more than lemon and salt,delicious prepared with nothing more than lemon and salt,tastytastytastyif it is the pride of Tabasco, it isif it is the pride of Tabasco, it isif it is the pride of Tabasco, it isall this delicious,all this delicious,all this delicious,the cocoa always accompanies the pejelagartothe cocoa always accompanies the pejelagartothe cocoa always accompanies the pejelagartoand any other food ofand any other food ofand any other food ofTabasco gastronomy is presented in aTabasco gastronomy is presented in aTabasco gastronomy is presented in abar in liquid chocolate in pozolebar in liquid chocolate in pozolebar in liquid chocolate in pozoleeven in tortillas today I am here at aeven in tortillas today I am here at aeven in tortillas today I am here at acocoa farm to explaincocoa farm to explaincocoa farm to explainmore about one of themore about one of themore about one of thestate's largest export productswe ask to meet with concepción 8 theywe ask to meet with concepción 8 theywe ask to meet with concepción 8 theytell him that he is a collector of cocoa beanstell him that he is a collector of cocoa beansvery nice francisco gómez concepciónvery nice francisco gómez concepciónvery nice francisco gómez concepciónwelcome here to the stores jesúswelcome here to the stores jesúswelcome here to the stores jesúsmaría thank you concepción how are we andmaría thank you concepción how are we andmaría thank you concepción how are we andhere we are deciding the plantationshere we are deciding the plantationshere we are deciding the plantationsvery well collect large here we are going tovery well collect large here we are going tovery well collect large here we are going tocollect what is the cocoa fruitcollect what is the cocoa fruitcollect what is the cocoa fruitwith which there is a wooden pole that Itwith which there is a wooden pole that Itwith which there is a wooden pole that Itcontains what is a steel stilettocontains what is a steel stilettocontains what is a steel stilettocalled luco, so thosecalled luco, so thosecalled luco, so thoselittle ants and it comes down very hard and feelslittle ants and it comes down very hard and feelslittle ants and it comes down very hard and feelslike it is tearing off the electric part. It islike it is tearing off the electric part. It islike it is tearing off the electric part. It isstrong,the piscila is bitten, the pistilthe piscila is bitten, the pistilthe piscila is bitten, the pistilis now going to pick up and He is going to throw them intois now going to pick up and He is going to throw them intois now going to pick up and He is going to throw them intothe net, these are the fruits of the cocoa andthe net, these are the fruits of the cocoa andthe net, these are the fruits of the cocoa andalso if you hit a little bit of one,also if you hit a little bit of one,also if you hit a little bit of one,this way the rest of the cocoathis way the rest of the cocoathis way the rest of the cocoacan be tasted later and this is the cocoa, it is thecan be tasted later and this is the cocoa, it is thecan be tasted later and this is the cocoa, it is thecocoa seed, it has already gone through thecocoa seed, it has already gone through thecocoa seed, it has already gone through thedevelopment of the five months. The seed,development of the five months. The seed,development of the five months. The seed,how is the farmer here when wehow is the farmer here when wehow is the farmer here when werun out,run out,run out,as he has seen, like soursop,now, as I will tellnow, as I will tellnow, as I will tellthis old woman, her machete opens, then inthis old woman, her machete opens, then inthis old woman, her machete opens, then inthat way the cocoa fruit is extractedthat way the cocoa fruit is extractedthat way the cocoa fruit is extractedfrom here, so it takes away thefrom here, so it takes away thefrom here, so it takes away thelaundry area. for later dry hahalaundry area. for later dry hahalaundry area. for later dry hahaafter it goes through the drying processafter it goes through the drying processafter it goes through the drying processand the little seed is the seedand the little seed is the seedand the little seed is the seedwe cut out the seeds we put them towe cut out the seeds we put them towe cut out the seeds we put them todry and now I'm going to explaindry and now I'm going to explaindry and now I'm going to explainthe importance of cocoa here in Tabascothe importance of cocoa here in Tabascothe importance of cocoa here in Tabascoof course cocoa practically has a doubleof course cocoa practically has a doubleof course cocoa practically has a doublefunction apart Although it is afunction apart Although it is afunction apart Although it is adrink, it is also a food because withdrink, it is also a food because withdrink, it is also a food because withliquids we are hydrating ourselves butliquids we are hydrating ourselves butliquids we are hydrating ourselves butwith its base, which is cocoa, we arewith its base, which is cocoa, we arewith its base, which is cocoa, we aregiving our body all the energy wegiving our body all the energy wegiving our body all the energy weneed and corn also sustains us,need and corn also sustains us,need and corn also sustains us,therefore we must maketherefore we must maketherefore we must makepozol so you can explain to me. well, what'spozol so you can explain to me. well, what'spozol so you can explain to me. well, what'sgoing on is cleargoing on is cleargoing on is clearandpractically here we already have the wellpractically here we already have the wellpractically here we already have the wellready, youready, youready, youshould try the pozoleshould try the pozoleshould try the pozoleitititwasn't very good,wasn't very good,wasn't very good,let's make an omeletlet's make an omeletlet's make an omeletI makethe pejelagarto has many ways ofthe pejelagarto has many ways ofthe pejelagarto has many ways ofpreparation and tabasco It is a landpreparation and tabasco It is a landpreparation and tabasco It is a landfull of bodies of water. Today I am infull of bodies of water. Today I am infull of bodies of water. Today I am inPuerto Ceiba and I was here on thePuerto Ceiba and I was here on thePuerto Ceiba and I was here on theboat with Omar who is going to take meboat with Omar who is going to take meboat with Omar who is going to take mefishing for some options and thenfishing for some options and thenfishing for some options and thenprepare a pejelagarto stuffed withprepare a pejelagarto stuffed withprepare a pejelagarto stuffed withoptions. and shrimp and eat them inoptions. and shrimp and eat them inoptions. and shrimp and eat them insome taquitos how about good afternoonsome taquitos how about good afternoonsome taquitos how about good afternoonneedles man of great pleasure precisionsneedles man of great pleasure precisionsneedles man of great pleasure precisionstake me all at your service ready looktake me all at your service ready looktake me all at your service ready lookto fish some options and welcometo fish some options and welcometo fish some options and welcomelet's go to the lightlet's go to the lightlet's go to the lightlet's go to my parents' house on the islandlet's go to my parents' house on the islandlet's go to my parents' house on the islandandrés garcíawhat do they have there on the island they havewhat do they have there on the island they havewhat do they have there on the island they havea spicy farm that we made aa spicy farm that we made aa spicy farm that we made afarm of development options andfarm of development options andfarm of development options andfattening by the location of the place of thefattening by the location of the place of thefattening by the location of the place of theoption is given exactly in theoption is given exactly in theoption is given exactly in thecombination of sea water and water thecombination of sea water and water thecombination of sea water and water thesimple water of the river and this is the greatsimple water of the river and this is the greatsimple water of the river and this is the greatselection is gentlemen this each lineselection is gentlemen this each lineselection is gentlemen this each lineshould have approximately 30should have approximately 30should have approximately 30oysters ok already developed and readyoysters ok already developed and readyoysters ok already developed and readyfor harvest these are alreadyfor harvest these are alreadyfor harvest these are alreadyready to harvest how long doready to harvest how long doready to harvest how long dothey have these you have approximately 5they have these you have approximately 5they have these you have approximately 5monthscoolmake the lawmake the lawmake the lawwe are you put their flavorwe are you put their flavorwe are you put their flavorand stay like that all day with some veryand stay like that all day with some veryand stay like that all day with some verycold freshcold freshcold freshbotanicalbotanicalbotanicalbetter 12 well I feel about this webetter 12 well I feel about this webetter 12 well I feel about this weare going to take to prepare we are going toare going to take to prepare we are going toare going to take to prepare we are going totake them to this onetake them to this onetake them to this oneat the same time the teacherat the same time the teacherat the same time the teacheris going to cook the product for ais going to cook the product for ais going to cook the product for adelicious dinner cool little taquitosdelicious dinner cool little taquitosdelicious dinner cool little taquitoswe are going to get the 200 to cook them andwe are going to get the 200 to cook them andwe are going to get the 200 to cook them andprepare the garto garto stuffed withprepare the garto garto stuffed withprepare the garto garto stuffed withseafood with anointing included we already haveseafood with anointing included we already haveseafood with anointing included we already havethe roast garto garto and we already went for thethe roast garto garto and we already went for thethe roast garto garto and we already went for thetwo sessions and we are reallytwo sessions and we are reallytwo sessions and we are reallygoing to stuff it stuffed with seafoodgoing to stuff it stuffed with seafoodgoing to stuff it stuffed with seafoodincluding questions as far asincluding questions as far asincluding questions as far asthe options that we are going tothe options that we are going tothe options that we are going totake from the farmtake from the farmtake from the farmand right now we are already filling theand right now we are already filling theand right now we are already filling thepejelagartopejelagartopejelagartowell, youwell, youwell, youtell me, let's see first howtell me, let's see first howtell me, let's see first howyou will appreciate it, we are going to put ayou will appreciate it, we are going to put ayou will appreciate it, we are going to put abase of the minilla aha to the taco if youbase of the minilla aha to the taco if youbase of the minilla aha to the taco if youhaven't tried it these are new flavorshaven't tried it these are new flavorshaven't tried it these are new flavorsfor mefor mefor meahahahin the market October 27 and I stayedin the market October 27 and I stayedin the market October 27 and I stayedhere to see chef Nelly Córdobahere to see chef Nelly Córdobahere to see chef Nelly Córdobashe has a restaurant calledshe has a restaurant calledshe has a restaurant calledCocina Chontal in which she looks recoverCocina Chontal in which she looks recoverCocina Chontal in which she looks recoverthe gastronomic traditions ofthe gastronomic traditions ofthe gastronomic traditions ofTabasco every morning she goes toTabasco every morning she goes toTabasco every morning she goes tothis market to look for the freshest productthis market to look for the freshest productthis market to look for the freshest productand thus daily reinvents theand thus daily reinvents theand thus daily reinvents themenu that it offers also today we will buymenu that it offers also today we will buymenu that it offers also today we will buypejelagarto to then prepare thepejelagarto to then prepare thepejelagarto to then prepare theperfect taco with this animal hello nellycórdoba welcome comalcalco thank youcórdoba welcome comalcalco thank youcórdoba welcome comalcalco thank youlook what we have here in front of us islook what we have here in front of us islook what we have here in front of us islike a corridor of thelike a corridor of thelike a corridor of themost representative local products in this entiremost representative local products in this entiremost representative local products in this entirecorridor you can find seasonal fruits orcorridor you can find seasonal fruits orcorridor you can find seasonal fruits orvegetables and for thevegetables and for thevegetables and for thepejelagarto tacos and we are going topejelagarto tacos and we are going topejelagarto tacos and we are going toprepare the In this way, my daughter is going to prepareprepare the In this way, my daughter is going to prepareprepare the In this way, my daughter is going to prepareher very simple dish.her very simple dish.her very simple dish.Generally, we eat it looted or onGenerally, we eat it looted or onGenerally, we eat it looted or ontoast. We are going to take these two, thetoast. We are going to take these two, thetoast. We are going to take these two, theonly ones that are on the market,and moreover,and moreover,and moreover,this is the place where we cookthis is the place where we cookthis is the place where we cookevery morning from veryevery morning from veryevery morning from veryearly. It is a stove our stovesearly. It is a stove our stovesearly. It is a stove our stovesare high to cook standing up everyare high to cook standing up everyare high to cook standing up everyday we burn our eyelashes in theseday we burn our eyelashes in theseday we burn our eyelashes in theseeight blackouts our dishes ineight blackouts our dishes ineight blackouts our dishes inChontal kitchen that craftsmanship is completely byChontal kitchen that craftsmanship is completely byChontal kitchen that craftsmanship is completely byhand in this part here we have ahand in this part here we have ahand in this part here we have away in which we can makeway in which we can makeway in which we can makecoffee Well now, in the item it is likecoffee Well now, in the item it is likecoffee Well now, in the item it is likewell that I am helping you and how you arewell that I am helping you and how you arewell that I am helping you and how you arepreparing it as you see we found somepreparing it as you see we found somepreparing it as you see we found somegood little arts if we do not havegood little arts if we do not havegood little arts if we do not haveash available in that we canash available in that we canash available in that we cando it with salt you know and it is cutting through thedo it with salt you know and it is cutting through thedo it with salt you know and it is cutting through thestomach partstomach partstomach partWe are going to separate and we are going to cook withWe are going to separate and we are going to cook withWe are going to separate and we are going to cook withone we are going to cook minilla and with anotherone we are going to cook minilla and with anotherone we are going to cook minilla and with anotherwe are going to cook a salpicón from the directwe are going to cook a salpicón from the directwe are going to cook a salpicón from the directit seems to achieveit seems to achieveit seems to achieveok perfectif the shell is lifted with thisif the shell is lifted with thisif the shell is lifted with thisease itease itease itcomes off like nothing like a film andcomes off like nothing like a film andcomes off like nothing like a film andthen our lizardfish isthen our lizardfish isthen our lizardfish isperfectly known perfectly inperfectly known perfectly inperfectly known perfectly ingood pointyesyesyeswhat a delightwhat a delightwhat a delightdigital happinesswe have many things because it celebrateswe have many things because it celebrateswe have many things because it celebratespejelagarto then and now because itpejelagarto then and now because itpejelagarto then and now because itis fashionable for us to not have the opportunityis fashionable for us to not have the opportunityis fashionable for us to not have the opportunityto know Tabasco has ever cometo know Tabasco has ever cometo know Tabasco has ever cometo visit but to know it thisto visit but to know it thisto visit but to know it thisway Through gastronomy,way Through gastronomy,way Through gastronomy,these new flavors were very cool, fromthese new flavors were very cool, fromthese new flavors were very cool, fromthe sauces to the pejelagarto, not anthe sauces to the pejelagarto, not anthe sauces to the pejelagarto, not ananimal that is here that has thatanimal that is here that has thatanimal that is here that has thatexistence but I had never evenexistence but I had never evenexistence but I had never evenseen it and I really had theseen it and I really had theseen it and I really had theopportunity to try it in differentopportunity to try it in differentopportunity to try it in differentdishes, it lives the Tabasco tangodishes, it lives the Tabasco tangodishes, it lives the Tabasco tangoahahahah ah[Music[Music[Music]]]ah\n"