Either they are or they are, gentlemen, how welcome I am Luis Miguel
Salgado. This is a good question. The truth is, I' m
so happy, I' m so excited, and I want to get them
excited just like I am for my guest today. Besides, I really don
' t want to want them anymore. Just imagine eating a pipian with potato
pancakes or a stuffed chili, with beans, black mole, red, red,
red, chicken with pork. Just imagine a tasting. I am an
expert in taco tasting to the pastor, but in dear guest today invites us
to a tasting of fifteen moles. Just imagine this multisensory experience, a wonderful
thing. But aside mezcales, but apart imagine this, a tla helps one
with pie mole, mole mollets intomatadas, soft tacos. What' s that,
what' s the wonder? We' ll talk about a lot of
interesting things. Tania Arenas is with me, the queen of moles, and
for me it is a pleasure, a privilege, my baby, Tania,
welcome, I already want how you are. Thank you very much, Disney,
very well. Here we are from Oaxaca, Mexico, the gastronomic capital
of our country, very proud to have been born in this land of illustrious
men and women and, well, of course, we have a vast gastronomy
with five hundred and seventy municipalities. Imagine eight different regions and, in addition,
more than sixteen ethnic groups still surviving in our territory, with sixteen indigenous
languages. And well, we have a vast culture here, even if they
say so, you raise a stone and find someone illustrious. Here, in
Oaxaca there is everything in our beautiful land, but especially to me it was
the most delicious part to be born in one of the most emblematic kitchens in
Mexico. So, imagine, I' ve eaten very well and I'
ve been very spoiled and we' ve had the opportunity to indulge so many
people and great characters with these recipes of seven generations that have been inherited from
us and that, well, we show the world this tradition with season.
I can tell you, my dear Tania, that I could not be living
in Oaxaca because obviously, I would eat it if I am already past my
cheeks. Well, back there in Oaxaca, I' d be giving him
a hard time to get the tamales to help him. Well, what a
wonderful thing I invite you all to do that if you don' t know
Oaxaca, you can' t die. Look carefully, they are forbidden to
die if they do not visit this beautiful State before their culture, because what
it says is also very true Tania. You lift a stone and there is
an illustrious man or woman. Let me introduce you as you deserve Tania Arenas,
my guest is better known, as I said, as the queen of
moles. She is a researcher and gastronomic chronicler born in the colonial city of
Oaxaca. Degree in communication with speciality in branding, teacher in high management and
marketing, certification of work skills. Meet at the national level. How curious
I am being certified my dear Tania precisely in skills of knowing, with two
certifications, advisory sales and creation of courses. Then we' ll talk later.
She is the wife of Javi, daughter of Letti, niece of Charito,
mother of the talented, Renata and Miranda. It has been born and
grown in one of Oaxaca' s most iconic traditional cuisines. It is heir
to a tradition with season, with recipes of more than seven generations. There
you no longer tell me if you believe, suppose or imagine what Tania and
her entire team knows how to cook. You' ll tell me. It
is not dedicated to the gastronomic rescue so important to the generation of local consumption,
to the gastronomic self sustainability. He is an international gastronomic lecturer. She
is decorated with the Oaxacan woman' s distinction in the two thousand twenty-
two for her gastronomic research and in the same year she was awarded the National
Prize for Restaurant Merit, awarded by the national candidate in the Chucho arrollo category
for her rescue preservation and promotion of Mexican gastronomy. In July of two thousand
twenty- three receives the Bula Prize the TAM for being the best initiative to
preserve the gastronomic heritage of Latin America and I could take good more than twenty
minutes just to present it. For me it is an honor, a privilege
to accompany Tania Arenas and you who see us and listen to us. If
it' s okay with you, we start, but well forward there Tonia,
that even this Miguel for orienting me to this space. And well,
here we are ahead of you to start the questions My dear dis Tania,
I want to ask you before anything else, beyond what we have read,
from your preparation, from your skills, from all this effort that you have
made nationally and internationally, Beyond all that, I want to know who Tani
Arenas is behind all this. Please welcome. Sure, well, look,
I' m really a very lucky woman. I saw myself, as I
told you at the beginning, I had the opportunity to be born in a
very rich and very vast land and just because I was a very passionate woman,
very dedicated. Everything I do. I' ve studied many, many
different subjects. Few people know I' m also a biographer and ballet dancer.
I loved the dance part too. I also studied everything that is Mexican
folkloric and above all Oaxacan, and in this way I have been able to
bring Oaxaca from different areas, not only gastronomic, but also cultural and folkloric.
And, well, as you were saying, I' m a communication
degree. I' m also very passionate about the part of the media,
about communicating, about having that feedback with people, I really like it And
then, finally, as I was saying, I also became a mom almost
fourteen years ago from renata debian about to turn ten and it' s one
of my best facets that I enjoy most that I love being with them too,
enjoying from every step that they started to swim. For me it was
also a stage when I didn' t have it planned, but when I
decided to be a mom, I think it was one of the best decisions
I' ve made, just like when I was born in Iris, because
making the decision to have a second daughter was also wonderful to know that they
were two girls. Interestingly, it allowed me to continue with a certain matriarchy
that has been going on for many years and that, just as you said
well, I was raised by my grandmother, by my mother, by my
aunt. I have been surrounded by very wise women who have taught me little
by little how to get to know and walk through this land and who,
in some way, achieve as much wisdom as possible, maturity and always be
helping those who need it, whomever is present. That benevolence, that empathy
with the world is wonderful here when you get to Oaxaca, even if they
don' t know you, but you come to say hello and go to
the same kitchen, they' ll invite you a glass of water. And
that part is a courtesy part, of kindness that comes here in the house,
but it' s always been. I mean, you can' t
learn it. If you didn' t see her, then I think she
believes me very well with pure women, but that part also strengthened me a
lot and somehow, yes, I really love it. I love the kitchen
part. I love everything that has to do with my gastronomy. I like
to see how you can rescue those traditions, because I grew up seeing traditions
like that. My granny didn' t show them to me like she did.
You have to learn this because it is and it didn' t always
give me an explanation. He always gave me one why things were happening,
and I understood it and learned it with a lot of love. And it
is just the same way that I want to convey to each of you every
time you come to Oaxaca or want to know about our traditions, for I
will gladly always be here for you to show you this beautiful side that life
has allowed me to convey you hear. It' s very interesting what you
' re doing. It is very interesting your life, because with the training
you have received with the studies you have received, that is, when you
know about the topic of communication, you have a specialty in branding, you
are a teacher in senior management and marketing. S you are ratified on the
subject of labor competences. Meet at the national level. Being a mother creative
wife, as there are many roles that in one way or another move you
into different questions. I don' t think time is very important. Everything
you do and how you do it. I think it is also very interesting
and I would like to ask you my dear Tania, how is it that
we have a technical problem. Here' s a little technical problem. We
just missed Tania. Let' s wait for him to come back and see
we' re going production. Help us and I didn' t believe Tania,
we had a little technical problem out there, but it' s settled.
Hey I was asking you how you do it to balance your time With
all of this licensed in communication, Brandy master' s degree in work skills,
Mom, daughter son of entrepreneur and entrepreneur, how you combine your times
tell us. Well, I' m fine, as long as everything'
s very proso, for telling you commitment eight like that part of the guy,
and so I' m trying to put them sacrifice as much as possible
to be able. It' s different. I wasn' t sorry.
They' re telling me there' s no good sound, it' s
cutting and we' re not getting there. We understand you' re talking,
but we don' t understand you. You have to listen to see
you can give it a little bit stronger, maybe with the volume of if
we can improve it. Please, I don' t know if you'
re listening to me. We don' t know what you' re talking
about, but we don' t understand you here. He listens to me,
yes, a little bit to see. Let' s make this a
little pause to correct this. We' re back spontaneous. You know the
technology suddenly doesn' t play us. Well, that' s good.
Tania told you how to combine so many activities unless you have the power to
unfold in other personalities, because I think the day of twenty- four hours
does not yield or yes, well, notice that respect as with the tics.
Respectful or eye, not good. I really tell you to share all
these activities. They are very careful and organized. In my time, especially
I tell you to go respecting the most important times, which is to be
with my family, to take the girls to school, to go for them,
to be aware of part of their education and, well, everything else
is really to educate them based on the example of how mom is very organized
in the times and so they are also being organized in their different activities and
somehow this successful model is being replicated, not very respectful. Also to what
now we have to do shopping, cooking and, well also how to be
able to attend to the customers and do all these public relations that allow us
in some way, because to have all this a world so beautiful of gastronomy
and, above all, to do this gastronomic rescue. They are two young
girls surely already learning to cook you they tell you hey, mom help you
help something in the kitchen or flat they are not as involved as you,
because look, yes and not really as at all in the kitchen, cooking
all the time, smaller. They did get in a lot of trouble to
see how the processes were carried out, because it starts to cause in some
admiration what we did a lot are the courses for kitchen children and obviously the
attendees were then, obviously, they helped and they know what the processes are
like. But at this time, where they participate most with us is in
the tasting of moles, because they sing in Spanish and Zapoteco and also speak
in Spanish and Zapoteco. So that the people who come to enjoy this gastronomic
experience, because they are not only can listen to them, sing and sing
songs hundred percent Oaxacan, but also the rescue of this language, because somehow
it is lost over time. Not many times do they think that there were
people who felt sorry or embarrassed. They speak Zapotec and Ahorita is doing the
opposite. It is a matter of admiration, of respect and of being able
to continue to cultivate this tradition. No, and it is proud, very
proud, because in the end the path is, therefore, millennial of the
subject and in the end the path gives us identity, gives us a cohesion.
As Mexicans, now I want to ask you something my dear Tanía the
game of technology. Today we are seeing that everything is fast, everything is
immediate. Social media is immediate. Moreover, our coexistence in Whatsapp, for
example, is immediate. No people get angry, they get upset because it
takes you 30 seconds. Well, 30 seconds. It' s already rude
not to answer a whatsapp. No. However, in the kitchen, as
I know how little it cooks that one day I' m going to go
there to the pink restaurant to give me a who lives with your cooks.
You' ll see what a wonderful thing. We' re gonna make some
eggs, a super- rich thing. But let me ask you the technology
helps. It doesn' t help, because making a good mole takes time.
It' s not a place, as we Mexicans say, It'
s not in squealing a cake, it doesn' t take time, it
takes processes to make mole. The tortillas and so on. All that you
do by hand is a process as you see it with versus the subject of
technology. Help, not help, Stop tell us, because notice that it
might not seem that it would help us much to the part of the kitchen,
but do not notice that as a result of the pandemic, I consider
that it approached us and allowed us to enter a new stage, that is,
the Rosas restaurant exists since a thousand nine hundred and fifty- three,
as is the concept of roses that of seventy- four. Officially it gets
interested and roles are arranged and the whole system issue that we already know understands
entrepreneurs. But since the end of the 19th century, my grandmothers, since
my great- grandmother' s mother, imagine cooking for the people of the
island of Juarez and well, without any technology. Obviously, my great-
grandmother wants to undertake something similar, but that is already very much her and
goes to the ore of nativity to sell like these Oaxacan products to the miners.
So it' s kind of starting to grow. No, but when
my grandmother is born they decide to go down and I say go down to
the city of Oaxaca, because the northern Sierra is more than three thousand five
hundred meters above the sea. Then they go down to the city of Oaxaca,
which is also very high, but two thousand five hundred meters or so.
And that' s where they start to put what the pink restaurant is,
tending tamales or padeguías, moles and so on. Evidently, my mom
' s coming. My mom divorces my dad and comes in and takes care
of the restaurant. But at that time, in the 1980s, it turns
out that my mom started to innovate this gastronomy that Granny had, but selling
it in super cuisine and I don' t know if you remember correctly.
Super kitchens worked very well because moms were already starting to work, they were
starting to have a productive life, and they weren' t spending so much
time cooking. Then, my mom had a lot of success in the super
kitchen part and also selling mole in pasta, because nothing else comes and it
is easier to prepare it. Not why, because the pasta is already ready
to fry a little bit more tomato or tomato, according to the case of
mole and protein that you are going to consume and in my case, when
I was single, I started to do what are the registered brands of the
restaurant, to do the research and otherwise not, And now married to two
girls, Javier, neither mom nor Aunt, also changes the situation because we
are presented with a pandemic. Presenting to the pandemic, obviously, technology,
instead of being a opponent, was an ally because it started to bring me
closer to people from Brazil, people from Peru, people like Lética Ahorita are
in France people as interesting as you and good, and so I started to
know an endless number of entrepreneurs worldwide and then, somehow begins to come to
a certain internationalization of these gastronomic conferences to talk about this tradition. But also
make them come true and get your mole letter package. Then it began to
take to walk the fifteen different loves to the high void. They came to
his house with their mezcal, so everything was ready, and we started to
renata Miranda, Javier and I the virtual mole tastings. Then I came to
your account packages on Thursday and we, Friday or Saturday were already doing your
virtual mole tasting and we connected several people and started doing this bump. We
couldn' t see each other, we didn' t know each other,
but we started to get lovable with that kind of client. And also through
technology, because it arrived in Oaxacan mandadito in less than twenty- four hours,
unlike other products that sent you Oaxacan products that tell you. I send
you a mezcal, I send you chocolate, I send you help, I
send you mole. Specifically, Luis Mi told us you don' t know
what Tania. I like mezcal and you help her. Perfect. Then Luis
Me has been read his package with fla, aids, beans, that yes
I, chapulines and his mezcal, because he wanted to help him, but
he wanted maybe moles. Then Letti was going to send me three different four
moles, because she wasn' t interested in that so we started customizing the
shipments and somehow it also helped us a lot. Also to write a book
that is called a Consason tradition, in which it tells the history of Oaxaca
gastronomically, speaking in the pre- Columbian era you are contextualizing until arriving in
Island of Juarez with my family and that you will begin to know how that
tradition began and how to be until our times, surviving pre- Hispanic products
at our current Oaxacan tables. So I consider that technology, rather than corrupting
us, helped us improve these processes, helped us position certain products as the
stones. For example, stone is a very Guaxaqueño product, very are generis
is like America or you love it or I oog it to America, I
hate it, no, but not mole, but there are no midpoints.
So, that stone is missing. That tradition. Early in the pandemic.
We started to promote it, we started to put the recipe and so on
and now again you can come to Oaxaca and in many small places you find
stones. And that' s very important, because we' re helping little
by little and a lot to keep traditions from getting lost. Then I consider
that technology knowing how to occupy it is a great ally. Hey, remind
us of the stones as what they are. Please, for those people who
are in other countries who say what that is about stones. Please, very
well the stones. That' s exactly what I was going to explain to
you I missed it so quickly. The pebbles are a sun- dehydrated bread
you let it become dehydrated and at the same time you are making a vinegar,
a very sweet vinegar with panela, but it is also bittersweet. You
put nahoria, papita, onion oregano and good soak that stone or dried bread,
they are soaked in that vinegar and you put the conchil then it is
like adridulce. It' s a whim, it' s very accompanied by
the mezcal. It' s a good pairing to do it, try it
with mezcal and good. Yes, it' s very her kind as I
tell you, very typical of her kind. Not everyone likes stonework, but
it is a delight for those of us who enjoy this tradition. The truth
is, let me congratulate you because I think you' re generating experiences and
you' re breaking borders, because this is something very special and I think
vision is something very important. I think today with this you talked about institutionalizing
the brand of putting order in the roles of having a long- range business
plan. That' s very important, because many restaurants before are lost and
lost and stumble why, because they don' t have clear processes, because
they don' t know how to export, how to send food, how
to package it. I mean, it' s a whole context and the
truth is not just the context. Imagine that the package arrives, that everything
arrives broken or that badly packed your image goes in the way. However,
you have also done that you give yourself the luxury. Allow me the expression,
the adjective of being able to generate a distance experience. Then I can
be in France and do a tasting of Mexican Oaxacan moles, a delicious thing.
I think that is very worthy of recognition and I want to invite all
the people who see us beyond Mexico. To people from Canada, the United
States, Argentina, Chile, Spain, everywhere, try Oaxacan mole. You
have the chance with Tania Arenas, the queen of moles, to say hear
my message, I want to try moles. Mexicans will really fall in love
with Mexico. Just trying the moles. And that' s a small part.
Now, my dear Tania, I want to ask you you become very
demanding you are very demanding with the taste of moles, not only in your
restaurant. I imagine that you, when you travel, imagine that you are
going to Cancun, or traveling to the Capes or traveling to Monterrey, and
suddenly you offer yourself nodi here of mole and try it and you become demanding
and you say here is missing a bad broque that ahuate lacked chocolate. You
become demanding in food or simply with a critical distance, you respect and don
' t get so involved tell us that yes and no And both. I
mean, it' s an ambiguity here because I can tell you that I
' m very respectful of all the molin recipes, because everyone has a different
history, they have a different process. And although here, in Oaxaca,
as I said, there are more than five hundred types of mole imagine yourself
in this house we have more than fifty recipes of mole before UNESCO. Fifty
mole recipes are registered worldwide. Then we have a vast gastronomy. The black
mole of us, which is from the Northern Sierra, is not the same
as that of elism. It' s very different from the coast. It
varies in many ways. However, they are all delicious and very rich,
because if you make them with love, the best moles is always going to
be your mom' s, your aunt' s, your grandma' s,
and that' s not going to compare or take the place away from
that mole by trying others. When I try a mole I always do one
with a lot of respect, two yes, thinking about the texture that gives
me, the aroma that leaves me on the palate and, of course,
another very important part, the topic of digestion. Many times here is a
dilemma, it is a myth and within our tasting of grinders we break these
myths that mole hurts you by eating it. Yes, yes, usually your
very recurring that I dropped very heavy the exact mole notice that in our case
the recipe of us, which is seven generations, the test from little children,
does not bite them old age. They don' t get itchy,
they don' t get indigestion. The people who come to our mole letter,
I mean, they see 15 moles and they say wow, I'
m gonna get sick or I' m gonna get out. Very indisposed of
this. Not exactly that mole letter breaks their paradigms, because we have one
of the great secrets. If you normally see the cooks put everything in the
same pot, you agree to be mole and everything goes to the mill at
the same time. Yeah, yeah, that one for me as a cook.
Yes, it is a general criticism, because we separate species that are
polyalmonds, it is not oregano, etcetera, etcetera, we prepare the already
clean chilies devenados without tail and in another casuela we put the third casuela the
seeds of the chilies and in the last casuela we put the tomatoes. Depending
on the color of mo we' re going to cook, it puts on
the tomato type. So there what we do at no time did you have
in this process the protein. The protein must be completely independent, because it
has a different cooking to these ingredients that I' m mentioning to you.
These ingredients I' m mentioning to you have no animal origin. The protein,
which has animal origin, comes to break down this process in a different
way. If you add it before you, then it' s not.
It' s not. Other moles don' t hurt because they have this
whole process. One hundred percent organic natural without conservatives and, of course,
very separate to protein. So whenever I go to try a mole I see
what this process consists of. If they managed to balance it and really nothing
else is that I know very well the mole is that the mole does not
end up doing indigestion in me in my organism. That is a third point
that is very important. No, and of course, the presentation why.
Because for me in a mole the most important thing isn' t protein,
it' s mole itself is mole. He is not the whole of two
cultures and even more cultures different from Italy. It would be nothing if we
hadn' t given it the tomato. Yes, the United States wouldn'
t make a great super Bowl if we hadn' t given them avocado to
make their guacamole and all the tons of guacamole made in the super era and
so we' re seeing with different products that for me are eight important ingredients.
Notal no pal pumpkin, corn, Chile, avocado, tomato. I
' m forgetting another one. But these are important elements that we have since
pre- Hispanic times and that until today they remain in vogue at our Oaxacan
and Mexican tables and at world level have given an unparalleled place to each of
the countries where they have arrived. Then I always tell you the most important
thing. I try a mole with a lot of respect, but trying to
open up to that recipe you' re introducing me to. We are in
a changing world, in a world where all that remains is change. Everything
changes so weird. In this world today, if twenty or thirty years ago
we would even talk about it at a table, at a table table,
it would not be possible to conceive of it. And today it' s
a reality. I give you very drastic examples, the fall of the Twin
Towers, the fall of the Berlin Wall, many historical things, but one
of the things I have learned is that being ready and ready for change.
What if the day of tomorrow falls off the Internet because of any situation in
which you want us to communicate. But I go further and now on the
culinary issue, what if some element disappeared. I don' t know,
I' m going to exaggerate that avocado didn' t exist, that there
was a transmutation that happened biologically, and that there wasn' t one of
the ingredients in the mole. First question, you could continue to make mole
and, second, that here is fine where I want you to, please,
deepen us on the subject of you have won a very important award in
terms of preserving the gastronomic heritage. This preservation has to continue with you and
your generations. That is to say, these recipes must be the best kept
and today, as a gastronomic heritage of Latin America, they must be treated
and preserved as such. That was a fight. I imagine you are untiring
to stick to these traditional recipes, these millenary recipes, where there are many
chefs that combine and that I have seen in the programs of these gastronomy television
that suddenly invent things and the mole even throw honey and suddenly throw things that
say wait for you. Wait, this is already out of context, not
because that feeling very in or very up- to- date or with a
new current that doesn' t exist. So, the first question would be
hey. In this part, mole may still exist for a few years,
how many years. And the second part would be how you intend to continue
preserving this culture of mole, because I think it is by being heritage,
because it is very important. My dear tanía clear look at the mole I
would love to have existed more than a hundred years. However, we are
living, as you say, such a changing time. There are new generations
of cheps that make very interesting topics, combinations and mergers extremely interesting and precisely
thanks to them. It is when I decide to dedicate myself to the gastronomic
rescue, because those who present a mole in a traditional way, those who
make a mole in a traditional ancestral way, as my great- grandmother'
s mother did, are getting lost. Then that loss leads me to what
the gastronomic rescue is. But to have this gastronomic rescue, I need to
generate a local consumption in my community that not only gives me a sustainable economy,
but also generates identity. Why, because I occupy endemic oaxaca peppers,
I occupy chilies that are not Chinese, we try to search because there is
a very big difference between Chinese chilies and Mexican chilies, that more quickly.
We talk about this topic if you want, but we are looking for products
that are 100% Oaxacan and producers that do not bring things that at best
from Puebla, from other states, from Tehuacán at best, but that are
very Guaxaqueños to help our field. Okay, sometimes if we buy other products
that come from our country, or sometimes we also buy a product that is
Guaxaqueño, but that take it to the Central de Abastos of Mexico, it
returns to the Central de Abastos of Oaxaca and it is its third round and
comes with our marchanta. Then it is the fourth round, then it is
a resale, but it is an Oaxacan product that also exists that market we
also buy products that exist that are Guaxaqueños, but that sometimes sell them in
Walmar. There are some friends who are producers and who come to talk to
different groups of chains like that and who come to sell their products and that
is also interesting. It' s another resale or it' s an indirect
local consumption. However, all this local consumption stuff we realize that the same
producer who sells me ten kilos of amusing tomato can sell them to me every
two months. Then that producer will buy it for you every two months.
And there' s another producer who' s gonna sell it to me every
three months. Then I' m going to be doing a dynamic with each
of these producers. I am setting a calendar who has harvest or is going
to have in such months, depending also if I have a reasonable amount of
mole work, then that will generate a local consumption, but from different producers,
because maybe not everyone will give me the twenty fifty kilos of tomato that
I require but it will give them to me between two or three producers.
That' s where I' m generating local consumption. Another subject. There
are pumpkins, too. For example, the pumpkin of Castile. We occupied
it in October, November and sometimes in December, but we do not have
to base Castile. In January, February, March or April or March April
we have what is called the chilacayota. It' s another pumpkin and that
pumpkin we make water with that one. We don' t make sweet a
voice that' s called chilacay water news, it makes with panel. But
in June, May, June, July, we have pumpkins that are going
to give us guides that go like all the guides of the Cinderella. Those
we make soup guides, which is a delicious soup, it is heavy with
pussy and I and well, what results are generated seasons lhis Ney. We
' re not eating here like we want to eat the guide soup. Ideally
we don' t have it all year round. We should only consume it
May, June, July, the Calabaza de Castilla, noviela, October,
November, December, the Chilacayota to March, April and Maya. I remember
then I, as the creator of Oaxacan products, have to respect those times.
And respecting those times will give me self- sustainability so that I don
' t end or prede or environment. Yeah, the ecosystem, because if
you finish it yourself, you' re getting your foot on your own.
No, and that' s going to cost a little work, because people
hear. I want guides, but the guides are delicious and make them delicious.
If you don' t give it to me, I' ll go
with someone else Go ahead. Yes, of course, in my time I
will only have in that season guides, in this season Chilacayota, in this
season pumpkin of Castile, in this season tamales of tender lot, in this
season chilli. And so unimaginable products are appearing. I have a farm that
consumes us especially a few kilos of chin teisle, which is a pre-
Hispanic mole. You won' t even imagine why they barran as the base
of their pizza instead of tomato the chintesle. So they' re generating indirect
local consumption that they' re helping to rescue a tradition and they' re
doing it fabulously, because we' re producing it and they' re maintaining
that tradition and apparently they' re not rescuing gastronomically, but they' re
doing it. So it' s a production chain that if you break that
house of nothing, you' re not going to achieve this self- sustainability.
A lot of people do it for fashion. It' s not fashion.
It' s a very important issue. Water is missing all over Mexico,
not just Oaxaca. We' re suffering from a whole water issue.
So that' s exactly why there hasn' t been any rain. You
don' t get the water from the rains. The products we are waiting
for to be born as guides are not doing because they are not seeing rain.
Then this is going to delay the season. Okay, but people,
when they come to consume with us, they taste perfectly. Right now in
Santa week we have white beans with this shrimp and well, we also have
the cheese chilies in caldillo. We have a lot of products that are making
this season. Enriching her like those who call her Moors with Christians as well,
but we also have chickpeas in sweet combined with rice with milk, which
is very typical in Easter but ending Holy Week bye ended that season. Let
' s start another one to wait now for nelaguetza and make the products we
made at that time. Then I tell you we are very respectful of the
seasons and that we are going to generate self- sustainability and helps us to
preserve and rescue, which is very important, because promoting it we can promote
clearly that boja. I say what you think I don' t have mole
anymore, it' s no longer clear if I came to Oxaca because of
the mole, because, of course, why, because it' s up
to me to take care of it. Then I admire many chefs who make
new proposals, which is wonderful, but in my case I have to do
the gastronomic rescue. I believe and I want to congratulate you because this explanation
really opens up the picture of what this local consumption is like and how a
win is generated, how a profit is generated or for the consumer. Forgive
me for winning not only for the consumer, but really a chance to taste
these foods that are truly delicious. Now that you' re watching, I
' m already salivating. Woman, right, I mean, you don'
t want to. Now I want to ask you something. What' s
the weirdest country that asked you to say oh, boy I sent to mole.
And the other question would be how does it feel? What does it
feel like? That your mole is in that corner of the planet that maybe
you don' t even know physically and you say because I see it on
the map and it' s there, but how nice it feels that what
the feeling is, tell us the most beautiful thing was to send Chile Fill
and grind to Dubai Ok. We had there as you said a moment ago,
it' ll be here, it' ll be in good shape.
Usually we do it in the high vacuum doesn' t lead to conservatives.
We' re trying to make it go in the best possible condition. And
well, after almost four days came the product and the truth super happy,
because mer Sam did come very well, all excellent. It was a while
and I saw the mom of the person who asked us to have small water
and she tells me amazing, that is, my daughter says that they arrived
delicious, the stuffed chilies, the wonderful mole. So what an outrage.
You' ve passed the test and I said well, I swear to you,
or I' m percine and I say thank you, because thanks to
the fact that they ask for that the families of the team that work here
in the roses not only stay, but you also give them a satisfaction that
we' re doing the right thing, that maybe they' re really small
steps and, suddenly, when you reach a goal, you taste it deliciously,
not because you say thank you very good that if we' re doing
it right, that maybe it' s costing work, not because it'
s new gastronomic currents and it' s coming strong and everything, but also
the part of presenting, as I told them, I insist, these traditions,
this rescue, because it' s a rescue, because it' s
a rescue. Luis, of course, there' s a lot of iterification
in Oaxaca. We' ve seen that all over Mexico there' s going
to be a certain gentrification. We are living it, but I think we
have ourselves as well as we have to educate the tourism that comes with us.
Now forgive me for interrupting you, too, because I want you here
before I miss telling you something very important. Your whole team. Your whole
team must truly be proud and must understand from the moment that the valose,
the flimsy, the chilies, the one that puts in the casserole, the
one that goes to the market, must understand that they are part of this
great team and that today that product is coming to places on the other side
of the literal world and that that must be cause of pride. But not
only that. You cause them to speak well of Mexicans, that is,
not only carry a dish, not only bear the responsibility of a recipe,
not only bear the brand of your restaurant of this initiative, They bear the
mark of an entire nation and put the very high name of Mexico. And
that I think is very worthy to recognize and all those who are part of
your team, indirect or directly also because, obviously, who buys you,
for example, the pizza shop this one that buys you the mole that makes
other pizzas is part of this economy and, at the end of the way,
I think that is worthy of being admired and recognized. Now also the
interesting thing about this, my dear Tania, what is the dish they ask
you the most I understand that there are several, that they are all,
that it is that you did not talk about it, it is by period,
but that you say. This is the number one hit and that you
invite, please someone who is in Spain or Portugal hear me order try it
and probably as well as Letti who is in France. No, obviously they
say hear it the same and even a cool business in. I do not
know Italy, in Yugoslavia, how I know clearly that, of course,
the most requested is black mole. Of course, he' s the favorite.
We' ve got black mole, red mole, little coloring, chichilo
chintesle, yellow mole, green mole. We have red stew, green stew,
it' s toasted, almondd, stewed to the caper. We have
pot mole, we have what is pipianmberde, red pipian, stain, tablecloth
and good Evidently, the king of moles is the black, it is the
most. From there go the stuffed chilies, which we have five different types
of chilies, which are two endemic, of oxaca, which is the Chile
of water, the Chile pasilla mige, which is a smoked Chile. The
Chile of water is green and it is fresh and from there we fill it
with chicken picadillo, body picadillo or cheese and let' s go hello time
we do with Chile poblano, that is when above all are the chilies in
Novara. But the third point they ask a lot is the serrano taquitos,
which are filled with the picadillo of the peppers filled with mole, that is,
it is like a small fusion, but it is still very traditional.
And the room that asks a lot is the stuffed chili cake, that is,
everything is based on these and the Chilean cake is delicious. I swear
to you, but every little while I' m all over Chile' s
cakes. Regue I' m going to ask you, I' m going
to ask you, I' m going to ask so that almost everything with
the mustaches stained, is to tell you good more, how you have me
woman I want to, I want to thank you for this talk. The
truth is that how interesting and I find it very interesting and the next question
would be how you don' t hold on. But you do keep this
part, because, obviously, when a person in a different way in this
sense, with the master' s degree in communication, with the specialty in
branding, because you could have said I' m going to work some transnational.
I' m not going to work in such a place. If I
am from Oaxaca, yes, I like monle, but now that I have
this knowledge, as many people say, my focus is on working on a
transnational. However, you turned you said here I have ground gold, not
to a possibility, not only of business, but of giving work, not
only of giving work, but of helping the municipal, state, national economy,
and not only that, but generating an experience. Why didn' t
you go to a transnational, why did you stay here and go to that
vision of where you took it tell us, because as I told you at
the beginning and if you heard, my grandmother raised me and Mom Oli taught
me to love Oaxaca. I mean, he never imposed anything on me.
She was never an impositor with me at some point she didn' t teach
everything with much love and when she died, I was just going to live
in Puebla, to study, dance, to the udla and, as I
told them yesterday, she was a choreographer. Also then I said I'
m going to study the utla dance. But she died and then I see
that this had a high potential to get lost because, because my mom was
sad, my aunt was sad, they were living a duel. I was
living it, too, but I had a different vision. Then I said
if I don' t keep this, it' s going to be lost,
because surely they can make others, have other plans and in my plan,
the way to exalt the life that Mom Oli had lived was, then,
that this tradition was not lost. Then I start working directly with them
studying the communication career. And I really studied her for not stopping studying.
But, however, it seemed to me afterwards that I fell in love within
the race. I fell in love with the race itself and understood that it
' s all about communicating. To eat is to communicate, to talk on
phones, to communicate, to make a card, to communicate. My body
language is communicating. So I said all communication, it' s all can
be done. And if you see the social networks and all the people who
don' t and on social networks from the queen of the moles the pink
restaurant, both on Instagram and Facebook and on the Internet page, what happens.
We are communicating, We are communicating a message of love, of gastronomic
love, but we are communicating and precisely based on this, I decide to
continue to do what the registered brands are, to do the whole part of
organizational communication within the company, to give it some distinctive as modernizing, like
the h that will not only give us important guidelines to carry with hygiene the
restaurant, but also the administrative part, the processes that are lived in every
moment, but also the strategy through social networks. So, for me,
it was much more important this love of Oaxaca, love of my land,
my customs, than being able to go elsewhere, I would now be anywhere
in the world and I also consider that I would be very happy. But
today, doing this analysis, I consider that I did well, because also,
as we coaplatize and insist a lot on the gastronomic rescue. The traditional
way of doing it is being lost and there are people who do it,
but it does not have as the voice, the leadership and the potential to
defend it. I believe that within my Community I have the perfect leadership to
defend it, to say, do not forget these processes. I mean,
mo is always going to be mole, no matter what is in mirror anyway,
but this is an intangible heritage of humanity. No one would think,
not, for example, that the one who makes burgers, that the McDonald
' s owner, for example, ate all the burgers. No one would
think the owner of one of a brand, of a meat restaurant, eats
meat all the time. Not in your case, tell us on a personal
level, if you keep eating mole or already flat and you say no and
no. Or if you keep eating mole regularly. Not sure if we eat
mole regularly, especially when we do it comes out as I told them about
the four casuals I was telling them. Yeah, the dough comes out of
there. Then we, from that pasta what we do we buy pellets and
we muddy them and mole cakes. They are a delight of that mole in
pasta, as it is prepared we usually eat it and do the first test.
That is, we, as a family, are eating the first plate
of the mole of every casuela that is prepared from every production. Then let
' s try it. If it' s perfect, it' s not
missing this, it' s missing the other hour and let' s go
and then in the inter depending on how long that mole lasts, because it
has a certain duration that will depend on the number of diners they require.
We' re eating it to me, as I said personally, serrano taquitos,
that is, it' s the way I love and love to eat
mole. Also in the aid that is the aid, but it throws toast.
Sometimes, if they can' t cough, we toast it in the
mic to make it very practical, because we uproot it from that first mole
and test it. And it' s a delicacy in the morning with eggs,
oh look muddy with mole. It' s another delight. I mean,
maybe it' s not the enchiladas, the taquitos, yeah, yeah,
sure, but yeah. Those are the ways we have to consume the
bowl. And what was the comment? Evidently, you know the product is
good, that is, when you know what you' re doing. It
' s good when you know your strategy is working, when you know you
' re generating wealth. Look here very important this wealth. I' m
not talking about money. Wealth is in its entirety. Yes, you generate
money, but you' re also helping the Community, generating jobs, but
you' re also buying regional product. But also in another way, you
' re making money, but you' re also gaining recognition. That I
call wealth when you generate wealth is also part of this wealth certain comments of
certain people. Evidently, when you know you' re doing things right,
good comments are like very regular. A foreigner doesn' t come and tell
you how rich how wonderful you listen to me Granny It' s that you
reminded me of my Granny when I cooked the mill. But there are certain
comments that one treasures in his heart because you say" son" to him
that no one had told me. This no one had seen and this I
value beyond that even without meditating on the prizes. I don' t see
it that way I didn' t win the oscar. But that particular lady
' s comment filled my heart. You remember some comment like that, some
recognition. So yes, above all look at the best recognition that we have,
undoubtedly, is when the mole dish comes so clean or clean the table.
Yes, it is the best recognition, because it is very rare.
It' s very rare that your house doesn' t have such a clean
plate of mole. Yeah, in that case we asked what happened. Oh,
it' s not much for me I' ve already been filled up
or I' ve been filled up, but that' s it. But
one of the very nice comments I' ve had is that he evoked his
mom, his grandma. That' s a nice point. Another one who
might have been clients who came when my grandma was alive and they said and
now they come with us and they say it tastes exactly the same as the
pier. No difference in hand. That' s for us like wow,
because we know we' re doing things right. No. And the other
is that he is a Guaxaqueño who has gone to many sides and who has
never come with us and who says it is the most spectacular molle than likely.
So it' s interesting, too. They are not different points of
view, but they fall into the recipe, to have preserved that recipe,
to make it exactly the same. Sure, now we don' t do
it on coal, we do it on a stove. The only thing that
changes is cooking times. It' s the only thing and why, because
doing it on coal also damages your lungs and can give you a touch of
the lung system. So what happens, because we are also improving our quality
of life, but we are not losing that essence. I want to congratulate
you in fact, this conversation. There was also a second part that I
then invite you to follow. These microphones are open for you and the restaurant,
the roses in Oaxaca all the time, not someday. Someday I'
m going to go there and from now on we' re going to broadcast
and I' m going to be testing the cool mole. I' m
gonna stay there like a month I think to try everything at the rose restaurant.
But I would like you to tell us your last message, The idea
of this of what a good question it is for me to ask different questions
on different subjects that are unrelated and play a little bit with the imagination and
know how you think, how you feel. But for me it was very
important to talk about this culture, this rescue that you are making gastronomic.
For me it is very important to impact, because we have had the fortune
to cross borders with this podcast and the idea is that this message will reach
other countries, other nations and that they prove it, obviously, to give
us one last message. Please, I' d love for you to think
of this message as if it was a message you were going to give to
the whole planet. It' s going to be translated into all languages,
in all languages, in all dialects, it' s going to be a
message in which it' s going to be transmitted by all means and that,
in one other way, that message can change the direction and destiny of
this planet Earth. What message would you give us Tania adenas, because I
want to tell all the citizens of this beautiful world to take care of our
planet, we can do it from our trenches, each one, as in
our case, rescuing the traditions and customs of Oaxaca, presenting them through our
tradition, with family season, but also generating a local consumption, with a
self- sustainability of our environment without predating it. It is very important to
do what we like, but above all, from whatever trench we find ourselves,
we are taking care of our environment and our environment in a physical,
social, demographic way and from all aspects that lead to this. We want
to invite you to live this tradition with this season, as I told you
on the social networks of Instagram and Facebook, like the Rosa Restaurant, the
Queen of the Goles and also from our web page ww la Rosa Restaurant.
Com mx visit Oaxaca and when you visit Oaxaca, give yourself the opportunity to
start this wonderful trip to our State with our letter of fifteen different years,
where you will find a multisensory experience with Oaxacan music, with Zapoteco. One
hundred percent Oaxacan with fifteen moles, different agaves, wild of natural conservation and
good, of course, at the hand of a family very Uaxaqueña, very
nativeris, own in its genre, of being representing this beautiful and delicious tradition,
concesón that we make as a team, because also all the collaborators of
the rose restaurant and also my mother char my mom Letti Ruiz and my aunt
Charito Ruiz, who are in hand with us fifth, sixth and seventh generation,
we are still hand in hand providing this delicious tradition. Ponce are from
the pink restaurant. I invite you to cultivate your traditions and customs from wherever
you are and from there and they are Mexico, they are Oaxacan, they
share from that cultural wealth to the world, many blessings, really, for
You, for all your restaurant team, the roses, many blessings, for
Letti, for Charito, many blessings. Thank you, Thank you, Letti,
Charito, for keeping this wonderful tradition. Thank you because you too are
very important in this equation, because without this, because obviously Tania would be
as director of some transnational and today she is here. And not only that.
Thanks to Satania, because obviously, Renata and Miranda are also seeing with
their eyes the miracle of being able to preserve a Mexican tradition so important and
beyond all the gastronomy that falls, we have to learn to eat, but
we have to learn to eat well and for that nothing better than to go
to the rest of before the roses and try a good molet and all the
prontillos that have thanks of true lives, many blessings. My dear Tania,
I send you a big hug and I' ll invite you back to talk
to you about everything else. But thanks to everyone and you too, I
invite you to share this chapter, because in addition to the fact that I
have already eaten, because you already asked for water in your mouth, no,
but what is also important is that you know a little more about Mexico
through its culture and through gastronomy. I' m Luis Miguel Salgado. This
is what a good question we see and hear in a next chapter. See
you later, Tania Thank you very much. See you later, see you
soon bye gives money n