WEBVTT 1 00:00:01.800 --> 00:00:30.440 Either they are or they are, gentlemen, how welcome I am Luis Miguel 2 00:00:30.440 --> 00:00:35.039 Salgado. This is a good question. The truth is, I' m 3 00:00:35.159 --> 00:00:42.000 so happy, I' m so excited, and I want to get them 4 00:00:42.359 --> 00:00:45.600 excited just like I am for my guest today. Besides, I really don 5 00:00:45.840 --> 00:00:51.159 ' t want to want them anymore. Just imagine eating a pipian with potato 6 00:00:51.320 --> 00:00:56.640 pancakes or a stuffed chili, with beans, black mole, red, red, 7 00:00:57.119 --> 00:01:03.359 red, chicken with pork. Just imagine a tasting. I am an 8 00:01:03.480 --> 00:01:10.239 expert in taco tasting to the pastor, but in dear guest today invites us 9 00:01:11.040 --> 00:01:19.680 to a tasting of fifteen moles. Just imagine this multisensory experience, a wonderful 10 00:01:19.159 --> 00:01:26.200 thing. But aside mezcales, but apart imagine this, a tla helps one 11 00:01:26.400 --> 00:01:34.519 with pie mole, mole mollets intomatadas, soft tacos. What' s that, 12 00:01:34.000 --> 00:01:37.480 what' s the wonder? We' ll talk about a lot of 13 00:01:37.480 --> 00:01:41.799 interesting things. Tania Arenas is with me, the queen of moles, and 14 00:01:41.840 --> 00:01:44.079 for me it is a pleasure, a privilege, my baby, Tania, 15 00:01:45.159 --> 00:01:49.680 welcome, I already want how you are. Thank you very much, Disney, 16 00:01:49.920 --> 00:01:55.680 very well. Here we are from Oaxaca, Mexico, the gastronomic capital 17 00:01:55.799 --> 00:02:00.239 of our country, very proud to have been born in this land of illustrious 18 00:02:00.280 --> 00:02:06.319 men and women and, well, of course, we have a vast gastronomy 19 00:02:06.439 --> 00:02:12.639 with five hundred and seventy municipalities. Imagine eight different regions and, in addition, 20 00:02:12.879 --> 00:02:17.560 more than sixteen ethnic groups still surviving in our territory, with sixteen indigenous 21 00:02:17.639 --> 00:02:22.960 languages. And well, we have a vast culture here, even if they 22 00:02:22.960 --> 00:02:24.879 say so, you raise a stone and find someone illustrious. Here, in 23 00:02:24.960 --> 00:02:30.360 Oaxaca there is everything in our beautiful land, but especially to me it was 24 00:02:30.479 --> 00:02:35.439 the most delicious part to be born in one of the most emblematic kitchens in 25 00:02:35.520 --> 00:02:38.360 Mexico. So, imagine, I' ve eaten very well and I' 26 00:02:38.400 --> 00:02:44.800 ve been very spoiled and we' ve had the opportunity to indulge so many 27 00:02:44.800 --> 00:02:50.680 people and great characters with these recipes of seven generations that have been inherited from 28 00:02:50.840 --> 00:02:53.960 us and that, well, we show the world this tradition with season. 29 00:02:53.960 --> 00:02:59.360 I can tell you, my dear Tania, that I could not be living 30 00:02:59.439 --> 00:03:04.759 in Oaxaca because obviously, I would eat it if I am already past my 31 00:03:04.759 --> 00:03:08.719 cheeks. Well, back there in Oaxaca, I' d be giving him 32 00:03:08.800 --> 00:03:10.520 a hard time to get the tamales to help him. Well, what a 33 00:03:10.599 --> 00:03:16.120 wonderful thing I invite you all to do that if you don' t know 34 00:03:16.240 --> 00:03:20.159 Oaxaca, you can' t die. Look carefully, they are forbidden to 35 00:03:20.280 --> 00:03:25.039 die if they do not visit this beautiful State before their culture, because what 36 00:03:25.120 --> 00:03:30.560 it says is also very true Tania. You lift a stone and there is 37 00:03:30.639 --> 00:03:35.759 an illustrious man or woman. Let me introduce you as you deserve Tania Arenas, 38 00:03:36.000 --> 00:03:39.000 my guest is better known, as I said, as the queen of 39 00:03:39.039 --> 00:03:46.479 moles. She is a researcher and gastronomic chronicler born in the colonial city of 40 00:03:46.479 --> 00:03:52.000 Oaxaca. Degree in communication with speciality in branding, teacher in high management and 41 00:03:52.080 --> 00:03:57.719 marketing, certification of work skills. Meet at the national level. How curious 42 00:03:58.000 --> 00:04:03.199 I am being certified my dear Tania precisely in skills of knowing, with two 43 00:04:03.280 --> 00:04:10.800 certifications, advisory sales and creation of courses. Then we' ll talk later. 44 00:04:11.599 --> 00:04:15.480 She is the wife of Javi, daughter of Letti, niece of Charito, 45 00:04:15.920 --> 00:04:20.360 mother of the talented, Renata and Miranda. It has been born and 46 00:04:20.439 --> 00:04:26.120 grown in one of Oaxaca' s most iconic traditional cuisines. It is heir 47 00:04:26.199 --> 00:04:31.279 to a tradition with season, with recipes of more than seven generations. There 48 00:04:31.319 --> 00:04:35.879 you no longer tell me if you believe, suppose or imagine what Tania and 49 00:04:36.000 --> 00:04:40.920 her entire team knows how to cook. You' ll tell me. It 50 00:04:41.600 --> 00:04:46.800 is not dedicated to the gastronomic rescue so important to the generation of local consumption, 51 00:04:47.079 --> 00:04:54.439 to the gastronomic self sustainability. He is an international gastronomic lecturer. She 52 00:04:54.480 --> 00:05:00.959 is decorated with the Oaxacan woman' s distinction in the two thousand twenty- 53 00:05:01.319 --> 00:05:08.519 two for her gastronomic research and in the same year she was awarded the National 54 00:05:08.639 --> 00:05:15.639 Prize for Restaurant Merit, awarded by the national candidate in the Chucho arrollo category 55 00:05:15.680 --> 00:05:17.839 for her rescue preservation and promotion of Mexican gastronomy. In July of two thousand 56 00:05:17.879 --> 00:05:25.600 twenty- three receives the Bula Prize the TAM for being the best initiative to 57 00:05:26.160 --> 00:05:31.240 preserve the gastronomic heritage of Latin America and I could take good more than twenty 58 00:05:31.319 --> 00:05:34.240 minutes just to present it. For me it is an honor, a privilege 59 00:05:34.560 --> 00:05:40.759 to accompany Tania Arenas and you who see us and listen to us. If 60 00:05:41.000 --> 00:06:05.079 it' s okay with you, we start, but well forward there Tonia, 61 00:06:06.120 --> 00:06:11.600 that even this Miguel for orienting me to this space. And well, 62 00:06:11.639 --> 00:06:16.399 here we are ahead of you to start the questions My dear dis Tania, 63 00:06:17.079 --> 00:06:20.279 I want to ask you before anything else, beyond what we have read, 64 00:06:24.079 --> 00:06:29.920 from your preparation, from your skills, from all this effort that you have 65 00:06:30.000 --> 00:06:34.600 made nationally and internationally, Beyond all that, I want to know who Tani 66 00:06:34.720 --> 00:06:42.800 Arenas is behind all this. Please welcome. Sure, well, look, 67 00:06:43.399 --> 00:06:48.600 I' m really a very lucky woman. I saw myself, as I 68 00:06:48.639 --> 00:06:54.519 told you at the beginning, I had the opportunity to be born in a 69 00:06:54.519 --> 00:06:59.399 very rich and very vast land and just because I was a very passionate woman, 70 00:06:59.399 --> 00:07:03.759 very dedicated. Everything I do. I' ve studied many, many 71 00:07:03.759 --> 00:07:12.360 different subjects. Few people know I' m also a biographer and ballet dancer. 72 00:07:12.720 --> 00:07:16.959 I loved the dance part too. I also studied everything that is Mexican 73 00:07:16.959 --> 00:07:23.439 folkloric and above all Oaxacan, and in this way I have been able to 74 00:07:23.680 --> 00:07:30.439 bring Oaxaca from different areas, not only gastronomic, but also cultural and folkloric. 75 00:07:31.839 --> 00:07:36.560 And, well, as you were saying, I' m a communication 76 00:07:36.560 --> 00:07:41.519 degree. I' m also very passionate about the part of the media, 77 00:07:42.319 --> 00:07:49.720 about communicating, about having that feedback with people, I really like it And 78 00:07:49.759 --> 00:07:56.040 then, finally, as I was saying, I also became a mom almost 79 00:07:56.319 --> 00:08:01.720 fourteen years ago from renata debian about to turn ten and it' s one 80 00:08:01.800 --> 00:08:07.399 of my best facets that I enjoy most that I love being with them too, 81 00:08:09.240 --> 00:08:13.920 enjoying from every step that they started to swim. For me it was 82 00:08:13.199 --> 00:08:18.800 also a stage when I didn' t have it planned, but when I 83 00:08:18.800 --> 00:08:24.839 decided to be a mom, I think it was one of the best decisions 84 00:08:24.920 --> 00:08:30.240 I' ve made, just like when I was born in Iris, because 85 00:08:30.720 --> 00:08:33.279 making the decision to have a second daughter was also wonderful to know that they 86 00:08:33.279 --> 00:08:39.200 were two girls. Interestingly, it allowed me to continue with a certain matriarchy 87 00:08:39.279 --> 00:08:43.440 that has been going on for many years and that, just as you said 88 00:08:43.559 --> 00:08:48.200 well, I was raised by my grandmother, by my mother, by my 89 00:08:48.480 --> 00:08:52.879 aunt. I have been surrounded by very wise women who have taught me little 90 00:08:52.919 --> 00:09:00.159 by little how to get to know and walk through this land and who, 91 00:09:00.320 --> 00:09:05.360 in some way, achieve as much wisdom as possible, maturity and always be 92 00:09:05.480 --> 00:09:11.519 helping those who need it, whomever is present. That benevolence, that empathy 93 00:09:11.639 --> 00:09:16.919 with the world is wonderful here when you get to Oaxaca, even if they 94 00:09:18.000 --> 00:09:22.200 don' t know you, but you come to say hello and go to 95 00:09:22.200 --> 00:09:24.240 the same kitchen, they' ll invite you a glass of water. And 96 00:09:24.759 --> 00:09:30.440 that part is a courtesy part, of kindness that comes here in the house, 97 00:09:30.679 --> 00:09:33.240 but it' s always been. I mean, you can' t 98 00:09:33.240 --> 00:09:39.159 learn it. If you didn' t see her, then I think she 99 00:09:39.519 --> 00:09:46.399 believes me very well with pure women, but that part also strengthened me a 100 00:09:46.399 --> 00:09:50.080 lot and somehow, yes, I really love it. I love the kitchen 101 00:09:50.440 --> 00:09:54.200 part. I love everything that has to do with my gastronomy. I like 102 00:09:54.320 --> 00:09:58.960 to see how you can rescue those traditions, because I grew up seeing traditions 103 00:09:58.960 --> 00:10:03.840 like that. My granny didn' t show them to me like she did. 104 00:10:03.960 --> 00:10:07.120 You have to learn this because it is and it didn' t always 105 00:10:07.120 --> 00:10:11.639 give me an explanation. He always gave me one why things were happening, 106 00:10:13.240 --> 00:10:16.120 and I understood it and learned it with a lot of love. And it 107 00:10:16.200 --> 00:10:20.080 is just the same way that I want to convey to each of you every 108 00:10:20.159 --> 00:10:26.000 time you come to Oaxaca or want to know about our traditions, for I 109 00:10:26.120 --> 00:10:33.159 will gladly always be here for you to show you this beautiful side that life 110 00:10:33.240 --> 00:10:39.519 has allowed me to convey you hear. It' s very interesting what you 111 00:10:39.519 --> 00:10:45.639 ' re doing. It is very interesting your life, because with the training 112 00:10:45.759 --> 00:10:52.000 you have received with the studies you have received, that is, when you 113 00:10:52.159 --> 00:10:56.720 know about the topic of communication, you have a specialty in branding, you 114 00:10:56.759 --> 00:11:01.279 are a teacher in senior management and marketing. S you are ratified on the 115 00:11:01.320 --> 00:11:07.919 subject of labor competences. Meet at the national level. Being a mother creative 116 00:11:07.919 --> 00:11:13.720 wife, as there are many roles that in one way or another move you 117 00:11:13.879 --> 00:11:18.679 into different questions. I don' t think time is very important. Everything 118 00:11:18.799 --> 00:11:22.399 you do and how you do it. I think it is also very interesting 119 00:11:22.960 --> 00:11:30.159 and I would like to ask you my dear Tania, how is it that 120 00:11:30.159 --> 00:11:31.480 we have a technical problem. Here' s a little technical problem. We 121 00:11:31.600 --> 00:11:39.559 just missed Tania. Let' s wait for him to come back and see 122 00:11:39.559 --> 00:11:43.120 we' re going production. Help us and I didn' t believe Tania, 123 00:11:43.759 --> 00:11:45.159 we had a little technical problem out there, but it' s settled. 124 00:11:45.519 --> 00:11:50.080 Hey I was asking you how you do it to balance your time With 125 00:11:50.120 --> 00:11:58.320 all of this licensed in communication, Brandy master' s degree in work skills, 126 00:12:00.240 --> 00:12:03.039 Mom, daughter son of entrepreneur and entrepreneur, how you combine your times 127 00:12:03.039 --> 00:12:07.879 tell us. Well, I' m fine, as long as everything' 128 00:12:09.000 --> 00:12:18.679 s very proso, for telling you commitment eight like that part of the guy, 129 00:12:20.320 --> 00:12:24.840 and so I' m trying to put them sacrifice as much as possible 130 00:12:24.840 --> 00:12:35.120 to be able. It' s different. I wasn' t sorry. 131 00:12:35.480 --> 00:12:41.519 They' re telling me there' s no good sound, it' s 132 00:12:41.519 --> 00:12:43.720 cutting and we' re not getting there. We understand you' re talking, 133 00:12:45.600 --> 00:12:50.159 but we don' t understand you. You have to listen to see 134 00:12:50.240 --> 00:12:54.679 you can give it a little bit stronger, maybe with the volume of if 135 00:12:54.679 --> 00:12:58.320 we can improve it. Please, I don' t know if you' 136 00:12:58.320 --> 00:13:03.519 re listening to me. We don' t know what you' re talking 137 00:13:03.559 --> 00:13:15.639 about, but we don' t understand you here. He listens to me, 138 00:13:15.840 --> 00:13:20.720 yes, a little bit to see. Let' s make this a 139 00:13:20.759 --> 00:13:24.159 little pause to correct this. We' re back spontaneous. You know the 140 00:13:24.240 --> 00:13:26.759 technology suddenly doesn' t play us. Well, that' s good. 141 00:13:26.879 --> 00:13:33.759 Tania told you how to combine so many activities unless you have the power to 142 00:13:33.840 --> 00:13:37.080 unfold in other personalities, because I think the day of twenty- four hours 143 00:13:37.200 --> 00:13:52.519 does not yield or yes, well, notice that respect as with the tics. 144 00:13:52.559 --> 00:14:15.480 Respectful or eye, not good. I really tell you to share all 145 00:14:15.559 --> 00:14:18.480 these activities. They are very careful and organized. In my time, especially 146 00:14:18.559 --> 00:14:22.960 I tell you to go respecting the most important times, which is to be 147 00:14:22.960 --> 00:14:26.799 with my family, to take the girls to school, to go for them, 148 00:14:28.440 --> 00:14:31.320 to be aware of part of their education and, well, everything else 149 00:14:31.399 --> 00:14:37.000 is really to educate them based on the example of how mom is very organized 150 00:14:37.159 --> 00:14:41.080 in the times and so they are also being organized in their different activities and 151 00:14:41.120 --> 00:14:46.879 somehow this successful model is being replicated, not very respectful. Also to what 152 00:14:46.840 --> 00:14:52.840 now we have to do shopping, cooking and, well also how to be 153 00:14:52.879 --> 00:14:56.320 able to attend to the customers and do all these public relations that allow us 154 00:14:58.639 --> 00:15:03.679 in some way, because to have all this a world so beautiful of gastronomy 155 00:15:03.679 --> 00:15:09.000 and, above all, to do this gastronomic rescue. They are two young 156 00:15:09.120 --> 00:15:13.960 girls surely already learning to cook you they tell you hey, mom help you 157 00:15:13.000 --> 00:15:18.559 help something in the kitchen or flat they are not as involved as you, 158 00:15:18.960 --> 00:15:24.480 because look, yes and not really as at all in the kitchen, cooking 159 00:15:24.480 --> 00:15:28.720 all the time, smaller. They did get in a lot of trouble to 160 00:15:28.759 --> 00:15:33.240 see how the processes were carried out, because it starts to cause in some 161 00:15:33.279 --> 00:15:39.679 admiration what we did a lot are the courses for kitchen children and obviously the 162 00:15:39.960 --> 00:15:43.200 attendees were then, obviously, they helped and they know what the processes are 163 00:15:43.200 --> 00:15:46.919 like. But at this time, where they participate most with us is in 164 00:15:48.000 --> 00:15:52.639 the tasting of moles, because they sing in Spanish and Zapoteco and also speak 165 00:15:52.679 --> 00:15:56.600 in Spanish and Zapoteco. So that the people who come to enjoy this gastronomic 166 00:15:56.639 --> 00:16:03.240 experience, because they are not only can listen to them, sing and sing 167 00:16:03.279 --> 00:16:07.480 songs hundred percent Oaxacan, but also the rescue of this language, because somehow 168 00:16:07.480 --> 00:16:11.600 it is lost over time. Not many times do they think that there were 169 00:16:11.720 --> 00:16:17.080 people who felt sorry or embarrassed. They speak Zapotec and Ahorita is doing the 170 00:16:17.080 --> 00:16:22.960 opposite. It is a matter of admiration, of respect and of being able 171 00:16:22.080 --> 00:16:25.159 to continue to cultivate this tradition. No, and it is proud, very 172 00:16:25.200 --> 00:16:30.879 proud, because in the end the path is, therefore, millennial of the 173 00:16:30.240 --> 00:16:34.639 subject and in the end the path gives us identity, gives us a cohesion. 174 00:16:34.759 --> 00:16:38.840 As Mexicans, now I want to ask you something my dear Tanía the 175 00:16:40.000 --> 00:16:44.799 game of technology. Today we are seeing that everything is fast, everything is 176 00:16:44.840 --> 00:16:51.360 immediate. Social media is immediate. Moreover, our coexistence in Whatsapp, for 177 00:16:51.559 --> 00:16:56.039 example, is immediate. No people get angry, they get upset because it 178 00:16:56.159 --> 00:17:00.879 takes you 30 seconds. Well, 30 seconds. It' s already rude 179 00:17:00.919 --> 00:17:04.960 not to answer a whatsapp. No. However, in the kitchen, as 180 00:17:06.319 --> 00:17:10.240 I know how little it cooks that one day I' m going to go 181 00:17:10.359 --> 00:17:12.839 there to the pink restaurant to give me a who lives with your cooks. 182 00:17:14.240 --> 00:17:18.039 You' ll see what a wonderful thing. We' re gonna make some 183 00:17:18.160 --> 00:17:22.799 eggs, a super- rich thing. But let me ask you the technology 184 00:17:22.799 --> 00:17:26.680 helps. It doesn' t help, because making a good mole takes time. 185 00:17:26.920 --> 00:17:30.200 It' s not a place, as we Mexicans say, It' 186 00:17:30.400 --> 00:17:37.480 s not in squealing a cake, it doesn' t take time, it 187 00:17:37.480 --> 00:17:40.079 takes processes to make mole. The tortillas and so on. All that you 188 00:17:40.160 --> 00:17:45.519 do by hand is a process as you see it with versus the subject of 189 00:17:45.519 --> 00:17:52.519 technology. Help, not help, Stop tell us, because notice that it 190 00:17:52.599 --> 00:17:56.519 might not seem that it would help us much to the part of the kitchen, 191 00:17:57.160 --> 00:18:03.279 but do not notice that as a result of the pandemic, I consider 192 00:18:03.319 --> 00:18:07.279 that it approached us and allowed us to enter a new stage, that is, 193 00:18:08.119 --> 00:18:12.039 the Rosas restaurant exists since a thousand nine hundred and fifty- three, 194 00:18:12.640 --> 00:18:15.480 as is the concept of roses that of seventy- four. Officially it gets 195 00:18:15.480 --> 00:18:18.440 interested and roles are arranged and the whole system issue that we already know understands 196 00:18:18.559 --> 00:18:26.559 entrepreneurs. But since the end of the 19th century, my grandmothers, since 197 00:18:26.599 --> 00:18:30.960 my great- grandmother' s mother, imagine cooking for the people of the 198 00:18:30.960 --> 00:18:33.880 island of Juarez and well, without any technology. Obviously, my great- 199 00:18:34.759 --> 00:18:41.559 grandmother wants to undertake something similar, but that is already very much her and 200 00:18:41.599 --> 00:18:45.359 goes to the ore of nativity to sell like these Oaxacan products to the miners. 201 00:18:45.920 --> 00:18:49.119 So it' s kind of starting to grow. No, but when 202 00:18:49.200 --> 00:18:52.680 my grandmother is born they decide to go down and I say go down to 203 00:18:52.759 --> 00:18:57.400 the city of Oaxaca, because the northern Sierra is more than three thousand five 204 00:18:57.400 --> 00:19:00.519 hundred meters above the sea. Then they go down to the city of Oaxaca, 205 00:19:00.960 --> 00:19:03.359 which is also very high, but two thousand five hundred meters or so. 206 00:19:04.039 --> 00:19:07.279 And that' s where they start to put what the pink restaurant is, 207 00:19:08.240 --> 00:19:12.839 tending tamales or padeguías, moles and so on. Evidently, my mom 208 00:19:12.880 --> 00:19:17.279 ' s coming. My mom divorces my dad and comes in and takes care 209 00:19:17.319 --> 00:19:22.279 of the restaurant. But at that time, in the 1980s, it turns 210 00:19:22.319 --> 00:19:27.160 out that my mom started to innovate this gastronomy that Granny had, but selling 211 00:19:27.200 --> 00:19:30.000 it in super cuisine and I don' t know if you remember correctly. 212 00:19:30.400 --> 00:19:34.880 Super kitchens worked very well because moms were already starting to work, they were 213 00:19:34.920 --> 00:19:38.400 starting to have a productive life, and they weren' t spending so much 214 00:19:38.400 --> 00:19:41.559 time cooking. Then, my mom had a lot of success in the super 215 00:19:41.880 --> 00:19:45.640 kitchen part and also selling mole in pasta, because nothing else comes and it 216 00:19:45.680 --> 00:19:51.359 is easier to prepare it. Not why, because the pasta is already ready 217 00:19:51.440 --> 00:19:56.680 to fry a little bit more tomato or tomato, according to the case of 218 00:19:56.680 --> 00:20:00.640 mole and protein that you are going to consume and in my case, when 219 00:20:00.640 --> 00:20:04.039 I was single, I started to do what are the registered brands of the 220 00:20:04.039 --> 00:20:10.319 restaurant, to do the research and otherwise not, And now married to two 221 00:20:10.599 --> 00:20:15.920 girls, Javier, neither mom nor Aunt, also changes the situation because we 222 00:20:15.039 --> 00:20:19.240 are presented with a pandemic. Presenting to the pandemic, obviously, technology, 223 00:20:19.519 --> 00:20:25.400 instead of being a opponent, was an ally because it started to bring me 224 00:20:25.400 --> 00:20:30.000 closer to people from Brazil, people from Peru, people like Lética Ahorita are 225 00:20:30.079 --> 00:20:36.279 in France people as interesting as you and good, and so I started to 226 00:20:36.319 --> 00:20:41.039 know an endless number of entrepreneurs worldwide and then, somehow begins to come to 227 00:20:41.079 --> 00:20:49.319 a certain internationalization of these gastronomic conferences to talk about this tradition. But also 228 00:20:49.799 --> 00:20:56.440 make them come true and get your mole letter package. Then it began to 229 00:20:56.440 --> 00:21:00.759 take to walk the fifteen different loves to the high void. They came to 230 00:21:00.759 --> 00:21:06.519 his house with their mezcal, so everything was ready, and we started to 231 00:21:07.079 --> 00:21:11.839 renata Miranda, Javier and I the virtual mole tastings. Then I came to 232 00:21:11.960 --> 00:21:18.119 your account packages on Thursday and we, Friday or Saturday were already doing your 233 00:21:18.279 --> 00:21:23.480 virtual mole tasting and we connected several people and started doing this bump. We 234 00:21:23.480 --> 00:21:29.039 couldn' t see each other, we didn' t know each other, 235 00:21:29.200 --> 00:21:30.440 but we started to get lovable with that kind of client. And also through 236 00:21:30.519 --> 00:21:36.160 technology, because it arrived in Oaxacan mandadito in less than twenty- four hours, 237 00:21:37.039 --> 00:21:41.440 unlike other products that sent you Oaxacan products that tell you. I send 238 00:21:41.480 --> 00:21:42.960 you a mezcal, I send you chocolate, I send you help, I 239 00:21:44.079 --> 00:21:47.920 send you mole. Specifically, Luis Mi told us you don' t know 240 00:21:47.920 --> 00:21:52.200 what Tania. I like mezcal and you help her. Perfect. Then Luis 241 00:21:52.279 --> 00:21:55.759 Me has been read his package with fla, aids, beans, that yes 242 00:21:55.880 --> 00:21:59.880 I, chapulines and his mezcal, because he wanted to help him, but 243 00:22:00.559 --> 00:22:03.079 he wanted maybe moles. Then Letti was going to send me three different four 244 00:22:03.200 --> 00:22:10.759 moles, because she wasn' t interested in that so we started customizing the 245 00:22:11.079 --> 00:22:15.119 shipments and somehow it also helped us a lot. Also to write a book 246 00:22:15.119 --> 00:22:21.039 that is called a Consason tradition, in which it tells the history of Oaxaca 247 00:22:21.119 --> 00:22:26.880 gastronomically, speaking in the pre- Columbian era you are contextualizing until arriving in 248 00:22:26.960 --> 00:22:33.359 Island of Juarez with my family and that you will begin to know how that 249 00:22:33.440 --> 00:22:40.079 tradition began and how to be until our times, surviving pre- Hispanic products 250 00:22:40.079 --> 00:22:42.039 at our current Oaxacan tables. So I consider that technology, rather than corrupting 251 00:22:44.319 --> 00:22:49.599 us, helped us improve these processes, helped us position certain products as the 252 00:22:49.680 --> 00:22:55.839 stones. For example, stone is a very Guaxaqueño product, very are generis 253 00:22:56.640 --> 00:23:00.759 is like America or you love it or I oog it to America, I 254 00:23:00.839 --> 00:23:03.000 hate it, no, but not mole, but there are no midpoints. 255 00:23:03.799 --> 00:23:08.160 So, that stone is missing. That tradition. Early in the pandemic. 256 00:23:08.680 --> 00:23:15.200 We started to promote it, we started to put the recipe and so on 257 00:23:15.200 --> 00:23:18.960 and now again you can come to Oaxaca and in many small places you find 258 00:23:18.960 --> 00:23:22.200 stones. And that' s very important, because we' re helping little 259 00:23:22.240 --> 00:23:26.039 by little and a lot to keep traditions from getting lost. Then I consider 260 00:23:26.079 --> 00:23:33.640 that technology knowing how to occupy it is a great ally. Hey, remind 261 00:23:33.799 --> 00:23:37.519 us of the stones as what they are. Please, for those people who 262 00:23:37.559 --> 00:23:41.279 are in other countries who say what that is about stones. Please, very 263 00:23:41.680 --> 00:23:45.839 well the stones. That' s exactly what I was going to explain to 264 00:23:45.839 --> 00:23:49.720 you I missed it so quickly. The pebbles are a sun- dehydrated bread 265 00:23:51.119 --> 00:23:56.000 you let it become dehydrated and at the same time you are making a vinegar, 266 00:23:56.519 --> 00:24:00.079 a very sweet vinegar with panela, but it is also bittersweet. You 267 00:24:00.200 --> 00:24:07.200 put nahoria, papita, onion oregano and good soak that stone or dried bread, 268 00:24:07.559 --> 00:24:12.440 they are soaked in that vinegar and you put the conchil then it is 269 00:24:12.799 --> 00:24:18.240 like adridulce. It' s a whim, it' s very accompanied by 270 00:24:18.240 --> 00:24:22.480 the mezcal. It' s a good pairing to do it, try it 271 00:24:22.480 --> 00:24:26.319 with mezcal and good. Yes, it' s very her kind as I 272 00:24:26.359 --> 00:24:30.359 tell you, very typical of her kind. Not everyone likes stonework, but 273 00:24:30.359 --> 00:24:34.000 it is a delight for those of us who enjoy this tradition. The truth 274 00:24:34.039 --> 00:24:41.480 is, let me congratulate you because I think you' re generating experiences and 275 00:24:41.880 --> 00:24:45.119 you' re breaking borders, because this is something very special and I think 276 00:24:45.119 --> 00:24:49.119 vision is something very important. I think today with this you talked about institutionalizing 277 00:24:49.160 --> 00:24:56.119 the brand of putting order in the roles of having a long- range business 278 00:24:56.240 --> 00:25:02.400 plan. That' s very important, because many restaurants before are lost and 279 00:25:02.480 --> 00:25:06.519 lost and stumble why, because they don' t have clear processes, because 280 00:25:06.599 --> 00:25:10.680 they don' t know how to export, how to send food, how 281 00:25:10.680 --> 00:25:12.799 to package it. I mean, it' s a whole context and the 282 00:25:12.920 --> 00:25:17.759 truth is not just the context. Imagine that the package arrives, that everything 283 00:25:18.240 --> 00:25:23.079 arrives broken or that badly packed your image goes in the way. However, 284 00:25:23.400 --> 00:25:27.599 you have also done that you give yourself the luxury. Allow me the expression, 285 00:25:27.880 --> 00:25:33.160 the adjective of being able to generate a distance experience. Then I can 286 00:25:33.200 --> 00:25:38.200 be in France and do a tasting of Mexican Oaxacan moles, a delicious thing. 287 00:25:38.319 --> 00:25:42.359 I think that is very worthy of recognition and I want to invite all 288 00:25:42.359 --> 00:25:48.200 the people who see us beyond Mexico. To people from Canada, the United 289 00:25:48.200 --> 00:25:55.440 States, Argentina, Chile, Spain, everywhere, try Oaxacan mole. You 290 00:25:55.440 --> 00:25:59.839 have the chance with Tania Arenas, the queen of moles, to say hear 291 00:26:00.119 --> 00:26:03.279 my message, I want to try moles. Mexicans will really fall in love 292 00:26:03.319 --> 00:26:10.000 with Mexico. Just trying the moles. And that' s a small part. 293 00:26:10.480 --> 00:26:14.640 Now, my dear Tania, I want to ask you you become very 294 00:26:14.680 --> 00:26:18.119 demanding you are very demanding with the taste of moles, not only in your 295 00:26:18.200 --> 00:26:22.640 restaurant. I imagine that you, when you travel, imagine that you are 296 00:26:22.680 --> 00:26:26.960 going to Cancun, or traveling to the Capes or traveling to Monterrey, and 297 00:26:27.039 --> 00:26:32.200 suddenly you offer yourself nodi here of mole and try it and you become demanding 298 00:26:33.279 --> 00:26:37.839 and you say here is missing a bad broque that ahuate lacked chocolate. You 299 00:26:37.920 --> 00:26:45.279 become demanding in food or simply with a critical distance, you respect and don 300 00:26:45.359 --> 00:26:49.240 ' t get so involved tell us that yes and no And both. I 301 00:26:49.240 --> 00:26:55.680 mean, it' s an ambiguity here because I can tell you that I 302 00:26:55.799 --> 00:26:59.559 ' m very respectful of all the molin recipes, because everyone has a different 303 00:26:59.640 --> 00:27:02.839 history, they have a different process. And although here, in Oaxaca, 304 00:27:02.880 --> 00:27:07.119 as I said, there are more than five hundred types of mole imagine yourself 305 00:27:07.240 --> 00:27:11.920 in this house we have more than fifty recipes of mole before UNESCO. Fifty 306 00:27:11.039 --> 00:27:18.160 mole recipes are registered worldwide. Then we have a vast gastronomy. The black 307 00:27:18.240 --> 00:27:22.240 mole of us, which is from the Northern Sierra, is not the same 308 00:27:22.279 --> 00:27:26.640 as that of elism. It' s very different from the coast. It 309 00:27:26.759 --> 00:27:30.839 varies in many ways. However, they are all delicious and very rich, 310 00:27:30.240 --> 00:27:34.119 because if you make them with love, the best moles is always going to 311 00:27:34.119 --> 00:27:37.519 be your mom' s, your aunt' s, your grandma' s, 312 00:27:37.319 --> 00:27:42.200 and that' s not going to compare or take the place away from 313 00:27:42.240 --> 00:27:47.920 that mole by trying others. When I try a mole I always do one 314 00:27:48.000 --> 00:27:52.799 with a lot of respect, two yes, thinking about the texture that gives 315 00:27:53.519 --> 00:27:57.640 me, the aroma that leaves me on the palate and, of course, 316 00:27:57.960 --> 00:28:04.920 another very important part, the topic of digestion. Many times here is a 317 00:28:04.960 --> 00:28:10.039 dilemma, it is a myth and within our tasting of grinders we break these 318 00:28:10.079 --> 00:28:15.160 myths that mole hurts you by eating it. Yes, yes, usually your 319 00:28:15.279 --> 00:28:21.799 very recurring that I dropped very heavy the exact mole notice that in our case 320 00:28:22.440 --> 00:28:26.200 the recipe of us, which is seven generations, the test from little children, 321 00:28:27.079 --> 00:28:32.759 does not bite them old age. They don' t get itchy, 322 00:28:33.039 --> 00:28:34.440 they don' t get indigestion. The people who come to our mole letter, 323 00:28:34.799 --> 00:28:38.759 I mean, they see 15 moles and they say wow, I' 324 00:28:38.880 --> 00:28:41.680 m gonna get sick or I' m gonna get out. Very indisposed of 325 00:28:41.720 --> 00:28:47.079 this. Not exactly that mole letter breaks their paradigms, because we have one 326 00:28:47.200 --> 00:28:53.559 of the great secrets. If you normally see the cooks put everything in the 327 00:28:53.640 --> 00:29:00.319 same pot, you agree to be mole and everything goes to the mill at 328 00:29:00.400 --> 00:29:03.640 the same time. Yeah, yeah, that one for me as a cook. 329 00:29:03.160 --> 00:29:10.799 Yes, it is a general criticism, because we separate species that are 330 00:29:11.000 --> 00:29:18.119 polyalmonds, it is not oregano, etcetera, etcetera, we prepare the already 331 00:29:18.480 --> 00:29:25.920 clean chilies devenados without tail and in another casuela we put the third casuela the 332 00:29:25.920 --> 00:29:30.039 seeds of the chilies and in the last casuela we put the tomatoes. Depending 333 00:29:30.240 --> 00:29:33.279 on the color of mo we' re going to cook, it puts on 334 00:29:33.400 --> 00:29:37.880 the tomato type. So there what we do at no time did you have 335 00:29:38.359 --> 00:29:42.599 in this process the protein. The protein must be completely independent, because it 336 00:29:42.720 --> 00:29:47.759 has a different cooking to these ingredients that I' m mentioning to you. 337 00:29:48.359 --> 00:29:52.359 These ingredients I' m mentioning to you have no animal origin. The protein, 338 00:29:52.440 --> 00:29:56.759 which has animal origin, comes to break down this process in a different 339 00:29:56.759 --> 00:29:59.519 way. If you add it before you, then it' s not. 340 00:29:59.720 --> 00:30:02.680 It' s not. Other moles don' t hurt because they have this 341 00:30:02.680 --> 00:30:07.240 whole process. One hundred percent organic natural without conservatives and, of course, 342 00:30:07.559 --> 00:30:12.519 very separate to protein. So whenever I go to try a mole I see 343 00:30:15.039 --> 00:30:19.480 what this process consists of. If they managed to balance it and really nothing 344 00:30:19.519 --> 00:30:25.160 else is that I know very well the mole is that the mole does not 345 00:30:23.880 --> 00:30:26.359 end up doing indigestion in me in my organism. That is a third point 346 00:30:26.440 --> 00:30:30.680 that is very important. No, and of course, the presentation why. 347 00:30:30.880 --> 00:30:34.240 Because for me in a mole the most important thing isn' t protein, 348 00:30:36.359 --> 00:30:41.240 it' s mole itself is mole. He is not the whole of two 349 00:30:41.279 --> 00:30:47.720 cultures and even more cultures different from Italy. It would be nothing if we 350 00:30:47.799 --> 00:30:52.039 hadn' t given it the tomato. Yes, the United States wouldn' 351 00:30:52.119 --> 00:30:56.319 t make a great super Bowl if we hadn' t given them avocado to 352 00:30:56.440 --> 00:31:00.640 make their guacamole and all the tons of guacamole made in the super era and 353 00:31:00.720 --> 00:31:04.640 so we' re seeing with different products that for me are eight important ingredients. 354 00:31:04.839 --> 00:31:14.119 Notal no pal pumpkin, corn, Chile, avocado, tomato. I 355 00:31:14.160 --> 00:31:18.359 ' m forgetting another one. But these are important elements that we have since 356 00:31:18.440 --> 00:31:22.640 pre- Hispanic times and that until today they remain in vogue at our Oaxacan 357 00:31:22.079 --> 00:31:29.319 and Mexican tables and at world level have given an unparalleled place to each of 358 00:31:29.680 --> 00:31:33.920 the countries where they have arrived. Then I always tell you the most important 359 00:31:33.920 --> 00:31:38.119 thing. I try a mole with a lot of respect, but trying to 360 00:31:38.200 --> 00:31:41.920 open up to that recipe you' re introducing me to. We are in 361 00:31:41.960 --> 00:31:47.960 a changing world, in a world where all that remains is change. Everything 362 00:31:48.160 --> 00:31:52.920 changes so weird. In this world today, if twenty or thirty years ago 363 00:31:53.720 --> 00:31:59.759 we would even talk about it at a table, at a table table, 364 00:32:00.720 --> 00:32:01.200 it would not be possible to conceive of it. And today it' s 365 00:32:01.200 --> 00:32:05.960 a reality. I give you very drastic examples, the fall of the Twin 366 00:32:05.960 --> 00:32:12.599 Towers, the fall of the Berlin Wall, many historical things, but one 367 00:32:13.519 --> 00:32:16.799 of the things I have learned is that being ready and ready for change. 368 00:32:19.079 --> 00:32:22.680 What if the day of tomorrow falls off the Internet because of any situation in 369 00:32:22.720 --> 00:32:27.799 which you want us to communicate. But I go further and now on the 370 00:32:27.880 --> 00:32:34.559 culinary issue, what if some element disappeared. I don' t know, 371 00:32:35.240 --> 00:32:42.079 I' m going to exaggerate that avocado didn' t exist, that there 372 00:32:42.119 --> 00:32:44.559 was a transmutation that happened biologically, and that there wasn' t one of 373 00:32:44.559 --> 00:32:47.240 the ingredients in the mole. First question, you could continue to make mole 374 00:32:47.240 --> 00:32:52.319 and, second, that here is fine where I want you to, please, 375 00:32:52.599 --> 00:32:57.720 deepen us on the subject of you have won a very important award in 376 00:32:58.359 --> 00:33:06.359 terms of preserving the gastronomic heritage. This preservation has to continue with you and 377 00:33:06.359 --> 00:33:12.079 your generations. That is to say, these recipes must be the best kept 378 00:33:12.160 --> 00:33:16.400 and today, as a gastronomic heritage of Latin America, they must be treated 379 00:33:16.480 --> 00:33:23.119 and preserved as such. That was a fight. I imagine you are untiring 380 00:33:23.759 --> 00:33:32.480 to stick to these traditional recipes, these millenary recipes, where there are many 381 00:33:32.880 --> 00:33:37.119 chefs that combine and that I have seen in the programs of these gastronomy television 382 00:33:37.119 --> 00:33:42.359 that suddenly invent things and the mole even throw honey and suddenly throw things that 383 00:33:42.400 --> 00:33:46.200 say wait for you. Wait, this is already out of context, not 384 00:33:46.319 --> 00:33:53.599 because that feeling very in or very up- to- date or with a 385 00:33:53.640 --> 00:33:58.119 new current that doesn' t exist. So, the first question would be 386 00:33:58.119 --> 00:34:02.599 hey. In this part, mole may still exist for a few years, 387 00:34:04.160 --> 00:34:09.360 how many years. And the second part would be how you intend to continue 388 00:34:09.480 --> 00:34:13.920 preserving this culture of mole, because I think it is by being heritage, 389 00:34:14.480 --> 00:34:17.320 because it is very important. My dear tanía clear look at the mole I 390 00:34:17.400 --> 00:34:22.599 would love to have existed more than a hundred years. However, we are 391 00:34:22.719 --> 00:34:28.760 living, as you say, such a changing time. There are new generations 392 00:34:28.840 --> 00:34:35.880 of cheps that make very interesting topics, combinations and mergers extremely interesting and precisely 393 00:34:35.920 --> 00:34:40.880 thanks to them. It is when I decide to dedicate myself to the gastronomic 394 00:34:40.920 --> 00:34:45.519 rescue, because those who present a mole in a traditional way, those who 395 00:34:45.679 --> 00:34:51.480 make a mole in a traditional ancestral way, as my great- grandmother' 396 00:34:51.480 --> 00:34:54.559 s mother did, are getting lost. Then that loss leads me to what 397 00:34:54.599 --> 00:35:00.440 the gastronomic rescue is. But to have this gastronomic rescue, I need to 398 00:35:00.840 --> 00:35:06.360 generate a local consumption in my community that not only gives me a sustainable economy, 399 00:35:07.119 --> 00:35:10.079 but also generates identity. Why, because I occupy endemic oaxaca peppers, 400 00:35:10.719 --> 00:35:15.800 I occupy chilies that are not Chinese, we try to search because there is 401 00:35:15.840 --> 00:35:20.320 a very big difference between Chinese chilies and Mexican chilies, that more quickly. 402 00:35:20.800 --> 00:35:24.920 We talk about this topic if you want, but we are looking for products 403 00:35:25.000 --> 00:35:30.440 that are 100% Oaxacan and producers that do not bring things that at best 404 00:35:30.440 --> 00:35:35.519 from Puebla, from other states, from Tehuacán at best, but that are 405 00:35:35.599 --> 00:35:40.159 very Guaxaqueños to help our field. Okay, sometimes if we buy other products 406 00:35:40.280 --> 00:35:45.679 that come from our country, or sometimes we also buy a product that is 407 00:35:45.719 --> 00:35:50.639 Guaxaqueño, but that take it to the Central de Abastos of Mexico, it 408 00:35:50.639 --> 00:35:54.199 returns to the Central de Abastos of Oaxaca and it is its third round and 409 00:35:54.320 --> 00:35:58.199 comes with our marchanta. Then it is the fourth round, then it is 410 00:35:58.480 --> 00:36:02.840 a resale, but it is an Oaxacan product that also exists that market we 411 00:36:02.920 --> 00:36:07.480 also buy products that exist that are Guaxaqueños, but that sometimes sell them in 412 00:36:07.480 --> 00:36:12.519 Walmar. There are some friends who are producers and who come to talk to 413 00:36:12.599 --> 00:36:16.360 different groups of chains like that and who come to sell their products and that 414 00:36:16.400 --> 00:36:21.360 is also interesting. It' s another resale or it' s an indirect 415 00:36:21.360 --> 00:36:24.920 local consumption. However, all this local consumption stuff we realize that the same 416 00:36:25.320 --> 00:36:31.800 producer who sells me ten kilos of amusing tomato can sell them to me every 417 00:36:31.920 --> 00:36:37.079 two months. Then that producer will buy it for you every two months. 418 00:36:37.559 --> 00:36:40.639 And there' s another producer who' s gonna sell it to me every 419 00:36:40.639 --> 00:36:45.079 three months. Then I' m going to be doing a dynamic with each 420 00:36:45.199 --> 00:36:51.760 of these producers. I am setting a calendar who has harvest or is going 421 00:36:51.800 --> 00:36:58.159 to have in such months, depending also if I have a reasonable amount of 422 00:36:58.159 --> 00:37:02.480 mole work, then that will generate a local consumption, but from different producers, 423 00:37:02.519 --> 00:37:07.760 because maybe not everyone will give me the twenty fifty kilos of tomato that 424 00:37:07.880 --> 00:37:10.719 I require but it will give them to me between two or three producers. 425 00:37:12.880 --> 00:37:15.679 That' s where I' m generating local consumption. Another subject. There 426 00:37:16.079 --> 00:37:20.679 are pumpkins, too. For example, the pumpkin of Castile. We occupied 427 00:37:20.920 --> 00:37:24.679 it in October, November and sometimes in December, but we do not have 428 00:37:24.760 --> 00:37:30.400 to base Castile. In January, February, March or April or March April 429 00:37:30.519 --> 00:37:37.079 we have what is called the chilacayota. It' s another pumpkin and that 430 00:37:37.199 --> 00:37:38.920 pumpkin we make water with that one. We don' t make sweet a 431 00:37:39.000 --> 00:37:43.360 voice that' s called chilacay water news, it makes with panel. But 432 00:37:44.079 --> 00:37:47.960 in June, May, June, July, we have pumpkins that are going 433 00:37:49.039 --> 00:37:54.599 to give us guides that go like all the guides of the Cinderella. Those 434 00:37:54.639 --> 00:37:59.760 we make soup guides, which is a delicious soup, it is heavy with 435 00:37:59.760 --> 00:38:04.760 pussy and I and well, what results are generated seasons lhis Ney. We 436 00:38:04.880 --> 00:38:09.119 ' re not eating here like we want to eat the guide soup. Ideally 437 00:38:09.199 --> 00:38:14.159 we don' t have it all year round. We should only consume it 438 00:38:14.159 --> 00:38:17.119 May, June, July, the Calabaza de Castilla, noviela, October, 439 00:38:17.559 --> 00:38:24.079 November, December, the Chilacayota to March, April and Maya. I remember 440 00:38:24.800 --> 00:38:31.760 then I, as the creator of Oaxacan products, have to respect those times. 441 00:38:32.800 --> 00:38:38.599 And respecting those times will give me self- sustainability so that I don 442 00:38:38.719 --> 00:38:44.679 ' t end or prede or environment. Yeah, the ecosystem, because if 443 00:38:44.760 --> 00:38:49.079 you finish it yourself, you' re getting your foot on your own. 444 00:38:49.199 --> 00:38:52.519 No, and that' s going to cost a little work, because people 445 00:38:52.519 --> 00:38:55.280 hear. I want guides, but the guides are delicious and make them delicious. 446 00:38:57.679 --> 00:39:00.719 If you don' t give it to me, I' ll go 447 00:39:00.719 --> 00:39:04.119 with someone else Go ahead. Yes, of course, in my time I 448 00:39:04.159 --> 00:39:09.000 will only have in that season guides, in this season Chilacayota, in this 449 00:39:09.920 --> 00:39:15.320 season pumpkin of Castile, in this season tamales of tender lot, in this 450 00:39:15.400 --> 00:39:22.199 season chilli. And so unimaginable products are appearing. I have a farm that 451 00:39:22.239 --> 00:39:27.960 consumes us especially a few kilos of chin teisle, which is a pre- 452 00:39:27.960 --> 00:39:31.679 Hispanic mole. You won' t even imagine why they barran as the base 453 00:39:31.760 --> 00:39:37.840 of their pizza instead of tomato the chintesle. So they' re generating indirect 454 00:39:37.960 --> 00:39:44.960 local consumption that they' re helping to rescue a tradition and they' re 455 00:39:45.000 --> 00:39:52.480 doing it fabulously, because we' re producing it and they' re maintaining 456 00:39:52.639 --> 00:39:55.360 that tradition and apparently they' re not rescuing gastronomically, but they' re 457 00:39:55.360 --> 00:40:00.039 doing it. So it' s a production chain that if you break that 458 00:40:00.159 --> 00:40:02.079 house of nothing, you' re not going to achieve this self- sustainability. 459 00:40:02.599 --> 00:40:06.639 A lot of people do it for fashion. It' s not fashion. 460 00:40:07.000 --> 00:40:10.320 It' s a very important issue. Water is missing all over Mexico, 461 00:40:10.880 --> 00:40:15.920 not just Oaxaca. We' re suffering from a whole water issue. 462 00:40:15.360 --> 00:40:19.599 So that' s exactly why there hasn' t been any rain. You 463 00:40:19.679 --> 00:40:23.440 don' t get the water from the rains. The products we are waiting 464 00:40:23.480 --> 00:40:29.239 for to be born as guides are not doing because they are not seeing rain. 465 00:40:29.639 --> 00:40:32.840 Then this is going to delay the season. Okay, but people, 466 00:40:34.320 --> 00:40:37.119 when they come to consume with us, they taste perfectly. Right now in 467 00:40:37.239 --> 00:40:44.519 Santa week we have white beans with this shrimp and well, we also have 468 00:40:44.599 --> 00:40:49.320 the cheese chilies in caldillo. We have a lot of products that are making 469 00:40:49.320 --> 00:40:53.760 this season. Enriching her like those who call her Moors with Christians as well, 470 00:40:54.559 --> 00:40:58.840 but we also have chickpeas in sweet combined with rice with milk, which 471 00:40:59.000 --> 00:41:05.679 is very typical in Easter but ending Holy Week bye ended that season. Let 472 00:41:05.719 --> 00:41:10.960 ' s start another one to wait now for nelaguetza and make the products we 473 00:41:10.960 --> 00:41:15.679 made at that time. Then I tell you we are very respectful of the 474 00:41:15.760 --> 00:41:20.719 seasons and that we are going to generate self- sustainability and helps us to 475 00:41:20.800 --> 00:41:24.079 preserve and rescue, which is very important, because promoting it we can promote 476 00:41:24.079 --> 00:41:28.880 clearly that boja. I say what you think I don' t have mole 477 00:41:28.960 --> 00:41:31.039 anymore, it' s no longer clear if I came to Oxaca because of 478 00:41:31.079 --> 00:41:34.000 the mole, because, of course, why, because it' s up 479 00:41:34.000 --> 00:41:37.159 to me to take care of it. Then I admire many chefs who make 480 00:41:37.360 --> 00:41:42.480 new proposals, which is wonderful, but in my case I have to do 481 00:41:42.519 --> 00:41:49.400 the gastronomic rescue. I believe and I want to congratulate you because this explanation 482 00:41:49.440 --> 00:41:54.440 really opens up the picture of what this local consumption is like and how a 483 00:41:54.519 --> 00:42:00.719 win is generated, how a profit is generated or for the consumer. Forgive 484 00:42:00.960 --> 00:42:07.960 me for winning not only for the consumer, but really a chance to taste 485 00:42:08.039 --> 00:42:13.239 these foods that are truly delicious. Now that you' re watching, I 486 00:42:13.360 --> 00:42:16.320 ' m already salivating. Woman, right, I mean, you don' 487 00:42:16.320 --> 00:42:20.199 t want to. Now I want to ask you something. What' s 488 00:42:20.320 --> 00:42:27.639 the weirdest country that asked you to say oh, boy I sent to mole. 489 00:42:28.360 --> 00:42:30.719 And the other question would be how does it feel? What does it 490 00:42:30.719 --> 00:42:36.079 feel like? That your mole is in that corner of the planet that maybe 491 00:42:36.199 --> 00:42:39.519 you don' t even know physically and you say because I see it on 492 00:42:39.840 --> 00:42:45.480 the map and it' s there, but how nice it feels that what 493 00:42:45.599 --> 00:42:51.039 the feeling is, tell us the most beautiful thing was to send Chile Fill 494 00:42:51.039 --> 00:42:54.519 and grind to Dubai Ok. We had there as you said a moment ago, 495 00:42:55.920 --> 00:42:58.320 it' ll be here, it' ll be in good shape. 496 00:42:58.480 --> 00:43:00.719 Usually we do it in the high vacuum doesn' t lead to conservatives. 497 00:43:01.639 --> 00:43:06.440 We' re trying to make it go in the best possible condition. And 498 00:43:06.519 --> 00:43:13.159 well, after almost four days came the product and the truth super happy, 499 00:43:13.599 --> 00:43:17.519 because mer Sam did come very well, all excellent. It was a while 500 00:43:17.639 --> 00:43:22.079 and I saw the mom of the person who asked us to have small water 501 00:43:22.119 --> 00:43:28.719 and she tells me amazing, that is, my daughter says that they arrived 502 00:43:28.719 --> 00:43:30.519 delicious, the stuffed chilies, the wonderful mole. So what an outrage. 503 00:43:31.280 --> 00:43:36.039 You' ve passed the test and I said well, I swear to you, 504 00:43:36.239 --> 00:43:42.360 or I' m percine and I say thank you, because thanks to 505 00:43:42.400 --> 00:43:47.440 the fact that they ask for that the families of the team that work here 506 00:43:47.519 --> 00:43:52.920 in the roses not only stay, but you also give them a satisfaction that 507 00:43:52.000 --> 00:43:55.840 we' re doing the right thing, that maybe they' re really small 508 00:43:57.519 --> 00:44:01.239 steps and, suddenly, when you reach a goal, you taste it deliciously, 509 00:44:01.480 --> 00:44:06.719 not because you say thank you very good that if we' re doing 510 00:44:06.800 --> 00:44:12.840 it right, that maybe it' s costing work, not because it' 511 00:44:12.880 --> 00:44:16.079 s new gastronomic currents and it' s coming strong and everything, but also 512 00:44:16.159 --> 00:44:16.639 the part of presenting, as I told them, I insist, these traditions, 513 00:44:16.639 --> 00:44:16.639 this rescue, because it' s a rescue, because it' s 514 00:44:16.639 --> 00:44:21.039 a rescue. Luis, of course, there' s a lot of iterification 515 00:44:21.039 --> 00:44:24.119 in Oaxaca. We' ve seen that all over Mexico there' s going 516 00:44:24.239 --> 00:44:30.960 to be a certain gentrification. We are living it, but I think we 517 00:44:30.119 --> 00:44:34.679 have ourselves as well as we have to educate the tourism that comes with us. 518 00:44:35.000 --> 00:44:38.679 Now forgive me for interrupting you, too, because I want you here 519 00:44:38.719 --> 00:44:43.800 before I miss telling you something very important. Your whole team. Your whole 520 00:44:43.920 --> 00:44:49.440 team must truly be proud and must understand from the moment that the valose, 521 00:44:50.440 --> 00:44:53.400 the flimsy, the chilies, the one that puts in the casserole, the 522 00:44:53.920 --> 00:44:59.639 one that goes to the market, must understand that they are part of this 523 00:44:59.719 --> 00:45:05.760 great team and that today that product is coming to places on the other side 524 00:45:05.920 --> 00:45:07.880 of the literal world and that that must be cause of pride. But not 525 00:45:07.960 --> 00:45:14.360 only that. You cause them to speak well of Mexicans, that is, 526 00:45:14.400 --> 00:45:19.280 not only carry a dish, not only bear the responsibility of a recipe, 527 00:45:19.360 --> 00:45:25.360 not only bear the brand of your restaurant of this initiative, They bear the 528 00:45:25.480 --> 00:45:30.679 mark of an entire nation and put the very high name of Mexico. And 529 00:45:30.719 --> 00:45:35.639 that I think is very worthy to recognize and all those who are part of 530 00:45:35.719 --> 00:45:39.519 your team, indirect or directly also because, obviously, who buys you, 531 00:45:39.559 --> 00:45:44.320 for example, the pizza shop this one that buys you the mole that makes 532 00:45:44.400 --> 00:45:46.960 other pizzas is part of this economy and, at the end of the way, 533 00:45:47.159 --> 00:45:51.760 I think that is worthy of being admired and recognized. Now also the 534 00:45:51.840 --> 00:45:54.559 interesting thing about this, my dear Tania, what is the dish they ask 535 00:45:54.679 --> 00:45:58.960 you the most I understand that there are several, that they are all, 536 00:45:59.159 --> 00:46:02.039 that it is that you did not talk about it, it is by period, 537 00:46:02.039 --> 00:46:06.159 but that you say. This is the number one hit and that you 538 00:46:06.159 --> 00:46:10.159 invite, please someone who is in Spain or Portugal hear me order try it 539 00:46:10.360 --> 00:46:17.679 and probably as well as Letti who is in France. No, obviously they 540 00:46:17.719 --> 00:46:23.679 say hear it the same and even a cool business in. I do not 541 00:46:23.679 --> 00:46:30.719 know Italy, in Yugoslavia, how I know clearly that, of course, 542 00:46:30.000 --> 00:46:35.159 the most requested is black mole. Of course, he' s the favorite. 543 00:46:35.920 --> 00:46:42.639 We' ve got black mole, red mole, little coloring, chichilo 544 00:46:42.679 --> 00:46:45.800 chintesle, yellow mole, green mole. We have red stew, green stew, 545 00:46:45.000 --> 00:46:50.000 it' s toasted, almondd, stewed to the caper. We have 546 00:46:50.119 --> 00:46:54.559 pot mole, we have what is pipianmberde, red pipian, stain, tablecloth 547 00:46:54.920 --> 00:46:59.639 and good Evidently, the king of moles is the black, it is the 548 00:46:59.800 --> 00:47:05.559 most. From there go the stuffed chilies, which we have five different types 549 00:47:05.559 --> 00:47:08.920 of chilies, which are two endemic, of oxaca, which is the Chile 550 00:47:08.960 --> 00:47:13.000 of water, the Chile pasilla mige, which is a smoked Chile. The 551 00:47:13.079 --> 00:47:16.800 Chile of water is green and it is fresh and from there we fill it 552 00:47:16.880 --> 00:47:22.719 with chicken picadillo, body picadillo or cheese and let' s go hello time 553 00:47:23.159 --> 00:47:29.400 we do with Chile poblano, that is when above all are the chilies in 554 00:47:29.400 --> 00:47:35.760 Novara. But the third point they ask a lot is the serrano taquitos, 555 00:47:36.159 --> 00:47:40.679 which are filled with the picadillo of the peppers filled with mole, that is, 556 00:47:40.960 --> 00:47:45.119 it is like a small fusion, but it is still very traditional. 557 00:47:45.760 --> 00:47:51.159 And the room that asks a lot is the stuffed chili cake, that is, 558 00:47:51.239 --> 00:47:55.519 everything is based on these and the Chilean cake is delicious. I swear 559 00:47:55.639 --> 00:48:00.920 to you, but every little while I' m all over Chile' s 560 00:48:00.920 --> 00:48:02.559 cakes. Regue I' m going to ask you, I' m going 561 00:48:02.559 --> 00:48:07.239 to ask you, I' m going to ask so that almost everything with 562 00:48:07.320 --> 00:48:13.519 the mustaches stained, is to tell you good more, how you have me 563 00:48:13.519 --> 00:48:13.639 woman I want to, I want to thank you for this talk. The 564 00:48:13.679 --> 00:48:16.719 truth is that how interesting and I find it very interesting and the next question 565 00:48:16.760 --> 00:48:24.320 would be how you don' t hold on. But you do keep this 566 00:48:24.320 --> 00:48:30.280 part, because, obviously, when a person in a different way in this 567 00:48:30.360 --> 00:48:37.480 sense, with the master' s degree in communication, with the specialty in 568 00:48:37.480 --> 00:48:42.880 branding, because you could have said I' m going to work some transnational. 569 00:48:43.320 --> 00:48:45.119 I' m not going to work in such a place. If I 570 00:48:45.159 --> 00:48:49.840 am from Oaxaca, yes, I like monle, but now that I have 571 00:48:49.880 --> 00:48:53.760 this knowledge, as many people say, my focus is on working on a 572 00:48:53.760 --> 00:48:59.280 transnational. However, you turned you said here I have ground gold, not 573 00:49:00.360 --> 00:49:04.440 to a possibility, not only of business, but of giving work, not 574 00:49:04.480 --> 00:49:10.079 only of giving work, but of helping the municipal, state, national economy, 575 00:49:10.360 --> 00:49:15.599 and not only that, but generating an experience. Why didn' t 576 00:49:15.639 --> 00:49:21.400 you go to a transnational, why did you stay here and go to that 577 00:49:21.519 --> 00:49:27.239 vision of where you took it tell us, because as I told you at 578 00:49:28.119 --> 00:49:31.880 the beginning and if you heard, my grandmother raised me and Mom Oli taught 579 00:49:31.880 --> 00:49:35.239 me to love Oaxaca. I mean, he never imposed anything on me. 580 00:49:35.360 --> 00:49:40.320 She was never an impositor with me at some point she didn' t teach 581 00:49:40.480 --> 00:49:45.000 everything with much love and when she died, I was just going to live 582 00:49:45.039 --> 00:49:49.199 in Puebla, to study, dance, to the udla and, as I 583 00:49:49.239 --> 00:49:51.480 told them yesterday, she was a choreographer. Also then I said I' 584 00:49:51.480 --> 00:49:55.679 m going to study the utla dance. But she died and then I see 585 00:49:55.920 --> 00:50:01.119 that this had a high potential to get lost because, because my mom was 586 00:50:01.119 --> 00:50:05.119 sad, my aunt was sad, they were living a duel. I was 587 00:50:05.159 --> 00:50:07.800 living it, too, but I had a different vision. Then I said 588 00:50:07.840 --> 00:50:13.400 if I don' t keep this, it' s going to be lost, 589 00:50:14.519 --> 00:50:17.840 because surely they can make others, have other plans and in my plan, 590 00:50:19.559 --> 00:50:22.760 the way to exalt the life that Mom Oli had lived was, then, 591 00:50:22.199 --> 00:50:27.039 that this tradition was not lost. Then I start working directly with them 592 00:50:27.239 --> 00:50:32.599 studying the communication career. And I really studied her for not stopping studying. 593 00:50:34.920 --> 00:50:37.719 But, however, it seemed to me afterwards that I fell in love within 594 00:50:37.760 --> 00:50:43.159 the race. I fell in love with the race itself and understood that it 595 00:50:43.320 --> 00:50:46.760 ' s all about communicating. To eat is to communicate, to talk on 596 00:50:46.760 --> 00:50:52.000 phones, to communicate, to make a card, to communicate. My body 597 00:50:52.000 --> 00:50:57.440 language is communicating. So I said all communication, it' s all can 598 00:50:57.440 --> 00:50:59.639 be done. And if you see the social networks and all the people who 599 00:50:59.599 --> 00:51:02.559 don' t and on social networks from the queen of the moles the pink 600 00:51:02.559 --> 00:51:07.559 restaurant, both on Instagram and Facebook and on the Internet page, what happens. 601 00:51:08.159 --> 00:51:13.760 We are communicating, We are communicating a message of love, of gastronomic 602 00:51:14.280 --> 00:51:21.639 love, but we are communicating and precisely based on this, I decide to 603 00:51:21.639 --> 00:51:27.519 continue to do what the registered brands are, to do the whole part of 604 00:51:27.559 --> 00:51:35.880 organizational communication within the company, to give it some distinctive as modernizing, like 605 00:51:36.039 --> 00:51:42.239 the h that will not only give us important guidelines to carry with hygiene the 606 00:51:42.280 --> 00:51:47.159 restaurant, but also the administrative part, the processes that are lived in every 607 00:51:47.239 --> 00:51:52.599 moment, but also the strategy through social networks. So, for me, 608 00:51:52.280 --> 00:51:55.800 it was much more important this love of Oaxaca, love of my land, 609 00:51:57.000 --> 00:52:00.840 my customs, than being able to go elsewhere, I would now be anywhere 610 00:52:00.920 --> 00:52:06.840 in the world and I also consider that I would be very happy. But 611 00:52:07.199 --> 00:52:12.960 today, doing this analysis, I consider that I did well, because also, 612 00:52:13.480 --> 00:52:17.320 as we coaplatize and insist a lot on the gastronomic rescue. The traditional 613 00:52:17.400 --> 00:52:22.239 way of doing it is being lost and there are people who do it, 614 00:52:22.480 --> 00:52:27.840 but it does not have as the voice, the leadership and the potential to 615 00:52:27.840 --> 00:52:34.440 defend it. I believe that within my Community I have the perfect leadership to 616 00:52:34.440 --> 00:52:37.360 defend it, to say, do not forget these processes. I mean, 617 00:52:37.480 --> 00:52:40.000 mo is always going to be mole, no matter what is in mirror anyway, 618 00:52:40.559 --> 00:52:51.039 but this is an intangible heritage of humanity. No one would think, 619 00:52:51.559 --> 00:52:54.400 not, for example, that the one who makes burgers, that the McDonald 620 00:52:54.400 --> 00:52:59.480 ' s owner, for example, ate all the burgers. No one would 621 00:53:00.239 --> 00:53:06.440 think the owner of one of a brand, of a meat restaurant, eats 622 00:53:06.800 --> 00:53:10.360 meat all the time. Not in your case, tell us on a personal 623 00:53:10.800 --> 00:53:15.480 level, if you keep eating mole or already flat and you say no and 624 00:53:15.480 --> 00:53:22.119 no. Or if you keep eating mole regularly. Not sure if we eat 625 00:53:22.199 --> 00:53:27.400 mole regularly, especially when we do it comes out as I told them about 626 00:53:27.440 --> 00:53:30.480 the four casuals I was telling them. Yeah, the dough comes out of 627 00:53:30.480 --> 00:53:36.440 there. Then we, from that pasta what we do we buy pellets and 628 00:53:36.599 --> 00:53:39.840 we muddy them and mole cakes. They are a delight of that mole in 629 00:53:39.840 --> 00:53:46.199 pasta, as it is prepared we usually eat it and do the first test. 630 00:53:46.360 --> 00:53:50.639 That is, we, as a family, are eating the first plate 631 00:53:50.719 --> 00:53:54.719 of the mole of every casuela that is prepared from every production. Then let 632 00:53:54.840 --> 00:53:58.400 ' s try it. If it' s perfect, it' s not 633 00:53:58.440 --> 00:54:05.199 missing this, it' s missing the other hour and let' s go 634 00:54:05.280 --> 00:54:08.599 and then in the inter depending on how long that mole lasts, because it 635 00:54:08.679 --> 00:54:12.599 has a certain duration that will depend on the number of diners they require. 636 00:54:13.159 --> 00:54:16.039 We' re eating it to me, as I said personally, serrano taquitos, 637 00:54:16.519 --> 00:54:20.800 that is, it' s the way I love and love to eat 638 00:54:20.960 --> 00:54:24.599 mole. Also in the aid that is the aid, but it throws toast. 639 00:54:25.800 --> 00:54:30.199 Sometimes, if they can' t cough, we toast it in the 640 00:54:30.239 --> 00:54:35.480 mic to make it very practical, because we uproot it from that first mole 641 00:54:35.480 --> 00:54:39.000 and test it. And it' s a delicacy in the morning with eggs, 642 00:54:39.840 --> 00:54:44.239 oh look muddy with mole. It' s another delight. I mean, 643 00:54:44.679 --> 00:54:46.119 maybe it' s not the enchiladas, the taquitos, yeah, yeah, 644 00:54:46.280 --> 00:54:51.559 sure, but yeah. Those are the ways we have to consume the 645 00:54:51.559 --> 00:54:57.480 bowl. And what was the comment? Evidently, you know the product is 646 00:54:57.519 --> 00:55:01.079 good, that is, when you know what you' re doing. It 647 00:55:01.159 --> 00:55:07.440 ' s good when you know your strategy is working, when you know you 648 00:55:07.519 --> 00:55:10.880 ' re generating wealth. Look here very important this wealth. I' m 649 00:55:12.320 --> 00:55:17.320 not talking about money. Wealth is in its entirety. Yes, you generate 650 00:55:17.320 --> 00:55:22.639 money, but you' re also helping the Community, generating jobs, but 651 00:55:22.639 --> 00:55:24.960 you' re also buying regional product. But also in another way, you 652 00:55:24.960 --> 00:55:30.400 ' re making money, but you' re also gaining recognition. That I 653 00:55:30.519 --> 00:55:37.199 call wealth when you generate wealth is also part of this wealth certain comments of 654 00:55:37.320 --> 00:55:42.599 certain people. Evidently, when you know you' re doing things right, 655 00:55:42.840 --> 00:55:47.280 good comments are like very regular. A foreigner doesn' t come and tell 656 00:55:47.400 --> 00:55:53.119 you how rich how wonderful you listen to me Granny It' s that you 657 00:55:53.760 --> 00:55:59.679 reminded me of my Granny when I cooked the mill. But there are certain 658 00:56:00.199 --> 00:56:02.719 comments that one treasures in his heart because you say" son" to him 659 00:56:02.760 --> 00:56:07.280 that no one had told me. This no one had seen and this I 660 00:56:07.400 --> 00:56:13.960 value beyond that even without meditating on the prizes. I don' t see 661 00:56:14.280 --> 00:56:17.440 it that way I didn' t win the oscar. But that particular lady 662 00:56:17.480 --> 00:56:23.159 ' s comment filled my heart. You remember some comment like that, some 663 00:56:23.239 --> 00:56:29.639 recognition. So yes, above all look at the best recognition that we have, 664 00:56:30.400 --> 00:56:34.960 undoubtedly, is when the mole dish comes so clean or clean the table. 665 00:56:36.280 --> 00:56:38.679 Yes, it is the best recognition, because it is very rare. 666 00:56:39.119 --> 00:56:44.000 It' s very rare that your house doesn' t have such a clean 667 00:56:44.079 --> 00:56:49.440 plate of mole. Yeah, in that case we asked what happened. Oh, 668 00:56:49.480 --> 00:56:52.960 it' s not much for me I' ve already been filled up 669 00:56:53.000 --> 00:56:53.760 or I' ve been filled up, but that' s it. But 670 00:56:53.840 --> 00:57:01.159 one of the very nice comments I' ve had is that he evoked his 671 00:57:01.199 --> 00:57:07.119 mom, his grandma. That' s a nice point. Another one who 672 00:57:07.199 --> 00:57:10.800 might have been clients who came when my grandma was alive and they said and 673 00:57:10.920 --> 00:57:15.559 now they come with us and they say it tastes exactly the same as the 674 00:57:15.559 --> 00:57:20.440 pier. No difference in hand. That' s for us like wow, 675 00:57:21.519 --> 00:57:25.000 because we know we' re doing things right. No. And the other 676 00:57:25.440 --> 00:57:31.039 is that he is a Guaxaqueño who has gone to many sides and who has 677 00:57:31.079 --> 00:57:37.679 never come with us and who says it is the most spectacular molle than likely. 678 00:57:37.400 --> 00:57:43.519 So it' s interesting, too. They are not different points of 679 00:57:43.519 --> 00:57:49.559 view, but they fall into the recipe, to have preserved that recipe, 680 00:57:50.000 --> 00:57:53.440 to make it exactly the same. Sure, now we don' t do 681 00:57:53.440 --> 00:57:55.840 it on coal, we do it on a stove. The only thing that 682 00:57:57.119 --> 00:58:01.960 changes is cooking times. It' s the only thing and why, because 683 00:58:02.039 --> 00:58:07.159 doing it on coal also damages your lungs and can give you a touch of 684 00:58:07.239 --> 00:58:12.079 the lung system. So what happens, because we are also improving our quality 685 00:58:12.159 --> 00:58:16.119 of life, but we are not losing that essence. I want to congratulate 686 00:58:16.119 --> 00:58:22.000 you in fact, this conversation. There was also a second part that I 687 00:58:22.000 --> 00:58:27.320 then invite you to follow. These microphones are open for you and the restaurant, 688 00:58:27.920 --> 00:58:31.320 the roses in Oaxaca all the time, not someday. Someday I' 689 00:58:31.320 --> 00:58:35.719 m going to go there and from now on we' re going to broadcast 690 00:58:35.800 --> 00:58:36.840 and I' m going to be testing the cool mole. I' m 691 00:58:36.840 --> 00:58:40.000 gonna stay there like a month I think to try everything at the rose restaurant. 692 00:58:42.000 --> 00:58:45.079 But I would like you to tell us your last message, The idea 693 00:58:45.239 --> 00:58:51.519 of this of what a good question it is for me to ask different questions 694 00:58:51.519 --> 00:58:57.119 on different subjects that are unrelated and play a little bit with the imagination and 695 00:58:57.119 --> 00:58:58.639 know how you think, how you feel. But for me it was very 696 00:58:59.280 --> 00:59:04.760 important to talk about this culture, this rescue that you are making gastronomic. 697 00:59:05.159 --> 00:59:09.119 For me it is very important to impact, because we have had the fortune 698 00:59:09.599 --> 00:59:15.679 to cross borders with this podcast and the idea is that this message will reach 699 00:59:15.920 --> 00:59:21.280 other countries, other nations and that they prove it, obviously, to give 700 00:59:21.360 --> 00:59:25.559 us one last message. Please, I' d love for you to think 701 00:59:25.599 --> 00:59:29.360 of this message as if it was a message you were going to give to 702 00:59:29.360 --> 00:59:31.679 the whole planet. It' s going to be translated into all languages, 703 00:59:32.159 --> 00:59:36.960 in all languages, in all dialects, it' s going to be a 704 00:59:37.000 --> 00:59:39.400 message in which it' s going to be transmitted by all means and that, 705 00:59:39.599 --> 00:59:44.760 in one other way, that message can change the direction and destiny of 706 00:59:44.760 --> 00:59:47.960 this planet Earth. What message would you give us Tania adenas, because I 707 00:59:49.039 --> 00:59:54.800 want to tell all the citizens of this beautiful world to take care of our 708 00:59:55.159 --> 01:00:01.760 planet, we can do it from our trenches, each one, as in 709 01:00:01.800 --> 01:00:08.880 our case, rescuing the traditions and customs of Oaxaca, presenting them through our 710 01:00:08.880 --> 01:00:16.199 tradition, with family season, but also generating a local consumption, with a 711 01:00:16.280 --> 01:00:21.199 self- sustainability of our environment without predating it. It is very important to 712 01:00:21.239 --> 01:00:24.360 do what we like, but above all, from whatever trench we find ourselves, 713 01:00:25.639 --> 01:00:32.440 we are taking care of our environment and our environment in a physical, 714 01:00:34.320 --> 01:00:38.559 social, demographic way and from all aspects that lead to this. We want 715 01:00:38.599 --> 01:00:44.199 to invite you to live this tradition with this season, as I told you 716 01:00:44.280 --> 01:00:47.400 on the social networks of Instagram and Facebook, like the Rosa Restaurant, the 717 01:00:47.559 --> 01:00:52.760 Queen of the Goles and also from our web page ww la Rosa Restaurant. 718 01:00:53.159 --> 01:00:59.559 Com mx visit Oaxaca and when you visit Oaxaca, give yourself the opportunity to 719 01:01:00.039 --> 01:01:06.159 start this wonderful trip to our State with our letter of fifteen different years, 720 01:01:06.320 --> 01:01:12.760 where you will find a multisensory experience with Oaxacan music, with Zapoteco. One 721 01:01:12.800 --> 01:01:19.360 hundred percent Oaxacan with fifteen moles, different agaves, wild of natural conservation and 722 01:01:19.440 --> 01:01:24.119 good, of course, at the hand of a family very Uaxaqueña, very 723 01:01:24.119 --> 01:01:29.679 nativeris, own in its genre, of being representing this beautiful and delicious tradition, 724 01:01:30.599 --> 01:01:34.800 concesón that we make as a team, because also all the collaborators of 725 01:01:34.920 --> 01:01:38.800 the rose restaurant and also my mother char my mom Letti Ruiz and my aunt 726 01:01:39.199 --> 01:01:45.119 Charito Ruiz, who are in hand with us fifth, sixth and seventh generation, 727 01:01:45.679 --> 01:01:49.920 we are still hand in hand providing this delicious tradition. Ponce are from 728 01:01:49.960 --> 01:01:54.599 the pink restaurant. I invite you to cultivate your traditions and customs from wherever 729 01:01:54.719 --> 01:02:00.760 you are and from there and they are Mexico, they are Oaxacan, they 730 01:02:00.760 --> 01:02:07.960 share from that cultural wealth to the world, many blessings, really, for 731 01:02:07.119 --> 01:02:12.800 You, for all your restaurant team, the roses, many blessings, for 732 01:02:12.880 --> 01:02:16.800 Letti, for Charito, many blessings. Thank you, Thank you, Letti, 733 01:02:17.199 --> 01:02:23.079 Charito, for keeping this wonderful tradition. Thank you because you too are 734 01:02:23.159 --> 01:02:30.000 very important in this equation, because without this, because obviously Tania would be 735 01:02:30.159 --> 01:02:34.119 as director of some transnational and today she is here. And not only that. 736 01:02:34.239 --> 01:02:38.280 Thanks to Satania, because obviously, Renata and Miranda are also seeing with 737 01:02:38.360 --> 01:02:45.159 their eyes the miracle of being able to preserve a Mexican tradition so important and 738 01:02:45.280 --> 01:02:50.679 beyond all the gastronomy that falls, we have to learn to eat, but 739 01:02:50.679 --> 01:02:54.079 we have to learn to eat well and for that nothing better than to go 740 01:02:54.159 --> 01:02:59.639 to the rest of before the roses and try a good molet and all the 741 01:02:59.880 --> 01:03:01.000 prontillos that have thanks of true lives, many blessings. My dear Tania, 742 01:03:01.079 --> 01:03:06.599 I send you a big hug and I' ll invite you back to talk 743 01:03:06.679 --> 01:03:10.360 to you about everything else. But thanks to everyone and you too, I 744 01:03:10.840 --> 01:03:16.840 invite you to share this chapter, because in addition to the fact that I 745 01:03:17.159 --> 01:03:21.039 have already eaten, because you already asked for water in your mouth, no, 746 01:03:21.400 --> 01:03:24.039 but what is also important is that you know a little more about Mexico 747 01:03:24.079 --> 01:03:28.639 through its culture and through gastronomy. I' m Luis Miguel Salgado. This 748 01:03:28.719 --> 01:03:32.519 is what a good question we see and hear in a next chapter. See 749 01:03:32.519 --> 01:03:37.480 you later, Tania Thank you very much. See you later, see you 750 01:03:37.519 --> 01:04:00.559 soon bye gives money n