tv Anthony Bourdain Parts Unknown CNN May 6, 2017 6:00pm-7:01pm PDT
the people doing much if not most of the hard work of getting things done in this town. 1 in 10 angiolee knows are undocumented. 1 in 10. think about that number for awhile. that's who's here now. contemplate, if you will, what would happen if anywhere near 10% of the work tors were no longer here. particularly since they are rather overrepresented in those fields that most of us are in no hurry to enter. los angeles, like much of california, used to be part of mexico. now, mexico or a whole lot of mexicans are a vital part of us.
raul is a professor of chi canoe studies at ucla. look back at washington boulevard, specialties from the city in mexico. >> this is the market, isn't it? >> it's a village in the middle of a valley. agricultural was invented in the world. the people that live here live there for 10,000 years. there's evidence of the seeds actually being manipulated all the way back then. that's where the core of what we're going to eat tonight are from.
>> black bola is an old and sophisticated magical substance containing over 30 different ingredients. it's an old sauce from an old culture eyes yooused as a base to build a stew or sauce to be poured over meat. unlike most sauces, the point of mola is the mola itself. it's sweet, bitter and spicy all at the same time and deep, very deep. the owner and chef, the third generation of a family of specialists. a barbecuing of lamb and goat until it's falling apart perfect. she arted out cooking at age 10 at the sunday market. this family goes back a number of generations to that area, yes? >> exactly. and they got here because they were migrant workers in the
fields of l.a. that's where they started working in the restaurant. >> this long after the election. there's actually a national conversation, unthinkable in my lifetime, where the notion of rounding up however many millions of undocumented workers are in had this country all at once or in short order and then kicking them all out. it seems unthinkable. but, i mean, they said that in europe in the '30s. >> i think just from a military, logistical point of view, there's to way you're going to move the people out of los angeles and california. in 1954 they tried operation wet pac. mostly from the fields. moving a million people out. >> and they did. and what happened? >> first of all, a huge amount of u.s. citizens were picked up one day and never came home.
families were torn apart and then the most ironic thing about it, the most tragic thing is the next couple years they said, you know what, we have to open the borders in to bring them all back. the problem was we never. stopped wanting the workers. california's number one agricultural state and approximately about 70% of the labor force is undocumented. >> stuff would rot in the fields. >> yeah, right. who would do it? >> picking it, packing it, to a great extent processing it. cooking it, serving it, cleaning up after it. >> there would not only be no restaurant business, it would be the worst economic crisis in the history of california and the united states.
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on east 7th is a late night thing down the street. run by abigail and her team, the place serves molitas. not quite a taco, more of a taco sandwich. first the tor lil til la on the grill, then marinated meat, cheese, another tortilla, flip and serve. it's located in the downtown arts district, but it's right across the bridge from boil heights a working class neighborhood of about 100,000 residents. nearly 95% are mexican or central american. >> all the names, all the people, you can go into certain parts in east l.a., in the harbor area, hollywood area and see nothing but latinos. a lot of other areas are mixed.
but on this side where we're at, u go over that bridge, it's pretty much all mexican. and guatemalaen people and central america too. they just get called mexicans. we know we're tr here and born here on this side of the line. our relatives are from mexico and we're proud of that. we celebrated our style. >> we live in unbelievable times roigt now. people talk about max deportations. what's the problem? where's the fear and loathing come from? >> it's just racism that's still alive and kicking in america. we really don't hear from people we're around. we're from artistic, laid back people. >> somebody said we got to do something about the situation where all the mexicans come over and have a taco truck on every corner. >> there was only taco trucks ten years ago.
there wasn't an asian fusion truck here or this kind of truck or this truck. >> open the door. >> kick the door down. >> white america loves mexican food. probably more than any other food at this point. they sure like cheap mexican labor because they can't live without it. why are they so freaked out about mexicans? nobody is talking about building a wall across the canadian border. >> who is going to help them build the wall? you have to have mexican power to do that. >> that's exactly what i thought. that'll save you hundreds. get two lines of unlimited data for a hundred dollars. that's right. two lines. a hundred bucks. all in.
they're shipping in it. i said i'm good for a good trump take down. i'm not sure they have that level of organization going on in a mexican sa labt tro field. everybody gather round, let's start brain starming. no idea is a bad idea. yes, crazy eddie. okay. he's a little outside the box. but i say we [ bleep ] in the cilantro. >> how mexican is mexican? how mexican can you be or should you be if you grew up in california with a mexican name and a mexican heritage. al madrigal is a comedian. we discuss such weighty matters. which is serving the kind of stuff that made americans fall
in love with mexico b food since the 1930s. spicy shredded beef and cheese. what they are known for here is their takitos. rolled up, fried, smothered in avocado sauce, garlic, and cilantro. >> tre's little spice at the end. >> spanish is normal. i have always been given a hard time about my spanish.
every mexican in history has given about their spanish. you don't know this lin go or this pronunciation. you should know spanish. >> that's what i learned this has been an age old thing where everyone is out chicano each other. >> is that a literal translation? >> you're a rotding mexican, therefore you hate your culture so you should be hated ed >> that's harsh. >> when you hear left and right with the border, scary, angry? >> i think it's good. latinos need this to rally together. it's like the world need aliens to land. >> is there anybody that could rally all mexicans? >> the last big leader was chavez.
that was like 25 yearsed a this point. you have to have a hatred. >> people love him. >> he would be the man. i would totally vote for him. >> he looks good with his shirt off. donald trump can't say that. he's still peeling that shirt off. >> he's the baddest dude in the history of bad ass. look up bad ass in the dictionary and it's him. danny trayhill. born in echo park in l.a., he spent much of his early life in and out of prison including a a stay where he managed to straighten out and rethink his life. he came out of the joint as a drug counsellor. this ledo a storied career in
film. he's known and loved for iconic tough guy roles in "heat", "from dusk till dawn", and "once upon a time in mexico." but he finally rose to the action hero leading man status he always deserved playing machete. it soon became its own awesome and gore heavy franchise. if you haven't seen it, it's follow up, it's like missing the "citizen cane" of violent family-friendly fun. because, of course.
grand opening is still a few days away, but i thought since i'm in town i'd advise danny on the new menu. i was thinking how good could it be? can he run a good restaurant? >> that would be awesome. taco truck on every corner. >> this is delicious. >> awesome some charred summer squash and peppers, and crispy pork tacos with black garlic and uni. and lots of healthy greens. >> you have such an obese problem in the united states. especially latinos. we had to find a way to make it tasty but healthy. healthy food can taste good.
>> clean, healthier, lighter, locally sourced versions of xican street classics are not exactly what i'd expected. and i sure ain't make nothing rude crack cans about vegan tacos. not to this man. to be fair, he's like the nicest guy in the world. >> he's something i discovered that shocked and surprised me. i have to ask you. are you a morsi fan? >> like from this band? it's like a british rock band of the late '80s that's apparently hugely popular in the community. you have not been touched by this. >> i'm going to tell you something between me and you. i listen to no music that came after the 1968. i'm like an oldies guy. >> your parents were born in texas.
didn't you trace it back. >> monterrey. >> did you see it at home? >> i spoke spanish. and then usually you stop speaking spanish when you go to grammar school in the 50s because they wouldn't let you. you kind of forget. but then when you start going to juvenile hall and jail, you. pick it up again so guards won't know what you're talking about. >> 12 step while in prison? >> that was 1968. that was where i just made a vow. i'm done. when you get out, you became a drug counsellor. >> i dedicated my life to helping other people. everything good that has happened to me has happened as a direct result of helping someone else.
>> you were called to a film set to counsel somebody. and you bump sbo of all the people in the world edward bunker, legend ex-con turned writer and screen writer as well. >> i knew eddie in prison. so when e he saw me, what are you doing here? i said i'm work with this kid. are you still boxing. because i was a lightweight champion of every joint i was if. i still train but i don't get hit in the face anymore. he said we need somebody to train one of the actors how to box. >> the movie was the awesome runaway train. he trained and fought against eric roberts who earned academy award nominations for the film. for danny it was the start of a long and glorious career. he never looked back. >> i'll never forget andre, the director, you fight eric in movie.
you be my friend. now if you come out of the penitentiary, it's kind of a red flag. >> how many films since then? >> 320 or something. >> you move from there to serious bad guys to now action hero franchise. how do you stay nice in a business that's basically full? >> eddie bunker, the first time when i started getting a little recognition, he told me something. he said try to remember that the whole world can think you're a movie star, but you can't. and i hate movie stars. nobody likes them. and if you're like on the movie set and the movie star comes in, then after he leaves, i hate that guy. i don't want to be that guy.
>> one of the thimgz i learned early on, >> if you show up to shoot and the people like with the camera and the crew say the talent is onset, but they really mean it's what he calls me the talent to come back and take a look in the mirror. ♪ ere. so ammara, you're a verizon engineer, tell me, what's one really good reason why the samsung galaxy s8 is better on verizon? well we have the largest 4g lte network in america.
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♪ >> they came from l.a., but from time to time you'll find them here. when you do, you best play nice. gilbert melendez nick diaz and nate diaz, three of the greatest mixed martial artists to ever fight in an octagon. gilbert hopes the distinction of being one of the few mma fighters to be ranked number one in the world in two weight classes.
nate and his older brother nick are vicious strikers and grapplers. about as tough as it gets in a professional setting or on the street. neither particularly likes to fight, ta say, but should the situation call for it, they'll, let's put it this way, they will. nick and nate grew up in stockton and still live there and train there. connor mcgreg tor knocked nate for teaching kids. that was before nate chased him around the octagon like a little deer in his last decision. in one of the greatest fights in ufc history, nate diaz shocked the world but on short notice stepped in and submitted mcgregor in two rounds. he lost the second bout by decision, but there will surely be a third.
no matter what happens, nate diaz always brings it. >> what did you eat growing up when you were kids? what kind of food did you eat? what's lunch? >> macaroni and cheese and hot dogs. >> that was basically. >> hot dogs and mac and cheese. >> rice and beans and some sort of protein with it. i'm not a vegetarian, but i learned a lot from them. >> i was pretty much vegan for years really. >> even as a kid? >> i stopped eating land animals. i was eating seafood on and off, but i was a vegetarian since i was 18 years old. it was better when i was cutting weight.
and nice and light and then i get stronger. once he started fighting, he started doing the same type of thing. >> when you're eating that way, you're going out for food. you go out for asian? >> good food is pretty convenient around here. >> i go venice beach. >> where do you go? >> vegan, vegetarian. >> i get off the plane and go right to in 'n out and burger. that's the last thing i do when i'm in town. i stop at in and out burger. that stuff is like crack for me. i got to have it. >> it's so good. >> maurice serves shrimp, lots and lots of shrimp. the house special or drunken shrimp sauteed in butter and garlic over high heat. add cilantro and crushed peppers
and finish with tequila. >> so when was your first fight in school? >> first. >> first grade? >> yeah. one time i was in sixth grade and i went down to the baseball field waiting for foul balls. because you get free soda or chips or sag smg. i caught the ball and one of the players was mad because a littler kid was trying to get it. i've been waiting all day for this l ball. he tried to get in a fight with me. i'm like why did they fight this guy. in my head, right. we're going at it. i've never been punched in the face so many times in my life.
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something of an obsession. they always make me happy. but mexican food has been redefining itself for years here ask any mexico opinion across the city, young, extremely talented chefs are taking mexican traditions to the next level and beyond. maybe the most exciting new frontier of modern cooking. chef garcia is one of those pioneers. located in the heart of downtown his broken spanish, a higher priced mexican restaurant than most are accustomed to. chef eddie are childhood friends who opened the wonderful but short lived alta pub. which put them both on the map in the modern mexican dynasty. >> i absolutely believe the next big thing is reevaluation of
flavors and ingredients and a revaluation of how much you should pay. people love if it. there's always going to be new arrivals that they're willing to sell you. really good mexican food for very cheap. but not the kind of deep flavors that you find in my travel there >> sometimes the thing that is passed dourn is a recipe. it's passed down from generation to generation. it call all comes from these rustic dishes that our grandmothers and grandfathers cooked for us. >> do you have any responsibility to protect the traditional flavors and ingredients of mexico or not? >> of course. everything that you see here in front of you is inspired by something we had as a child. but how do we present that with
our training and our experience that's going to give people value to pay more for it. >> los angeles is kind of the stage for the next level. chef ray is doing a really good job of that, in presenting stuff like this, that's what's going to elevate people's mind set in terms of what you can do with this food. >> skin on pork, cured and salted, cooked for 36 hours and deep fried and served with elephant garlic and radish sprouts. slow cooked lamb with mushrooms and ceso. a sweet potato filled with pork, the ears, tails and snout. topped with a drizzle of syrup. >> i got one more present for
you guys here. i know it's your favorite. it's sort of like a predessert. it's my take on a traditional and simple mexican dish. this one we have butter and upped the ante a little bit. >> sweet. thank you. i love this meal. >> thank you so much. >> this is the most nostalgic dish i have ever had in a restaurant. >> wow. >> nothing says my childhood like this dish right now. >> i worked in restaurants my career. but i mean really if i think about it, this is a mexican restaurant. the majority of the cooks and
were from those countries. the people working with me, that's who picked me up when i fell down and showed me what to do when i walked in and didn't knownything and knew my name. >>ay o the w culture is. we're so family oriented that that's what matters to us. at the same time, i feel like our job as chefs is to bring in our unique latin american experience to dining. family and tradition, food, culture, and l.a. is the heart of that. it really is. hopefully that resinates throughout the rest of the country. to do the best for your pet, you should know more about the food you choose. with beyond, you have a natural pet food that goes beyond telling ingredients to showing where they come from.
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hey you've gotta see this. cno.n. alright, see you down there. mmm, fine. okay, what do we got? okay, watch this. do the thing we talked about. what do we say? it's going to be great. watch. remember what we were just saying? go irish! see that? yes! i'm gonna just go back to doing what i was doing.
find your awesome with the xfinity x1 voice remote. gang violence has been part of l.a.'s story for a century. also part of the story, police corruption and brutality. former police officer alex salazar was a bad cop. by his own admission, very bad. like a lot of once good police, the streets changed him. he saw a lot of ugliness, the lines became blurred, the job ground him down and he crossed the line. repeatedly. >> those who chase monsters need to be careful they don't become monsters. if i was going to arrest the bad
guys, i never thought i would become a bad guy myself. >> did you become a bad guy? >> i did, yes. >> how bad? >> i became very aggressive, beating people, losing control and using excessive force when there wasn't a need for me to do that. i work the most infamous police station ever known. won best picture for denzel washington's portrayal of the bad police officer. >> i'm the police. you just live here. >> was that an understatement? were there cops that bad? >> there were. i was one of them. we don't have so much that problem anymore. it does happen. >> you asked him to every day go in ask lock at people at their most desperate and ugly that you become e desensitized and maybe even turn into a monster. >> just think about it.
every day they are locking a at the worst of society and maybe they have a partner that gets killed or shot. it's all very overwhelming. many turn to alcohol and drugs to medicate. i'm not trying to be an apoll gist for the police because they do need to be held accountable. but we need to help them. because they are out there and they are the ones that are going to show up at your home. >> mexican-american, including east l.a., victim of a crime. you call the police expecting a sympathetic response? i mean, generally speaking, what do you think? >> most police officers show up being ready to help out. they certainly have to do their job. take a report. >> what do you think the victim thinks when they place the phone call? do they have high hopes that my
call is going to be handled with the same ferver as somebody calling from beverly hills? >> there are good officers that come in and do help. there's also many that lose that empathetic looking at someone with dark skin and say, am i going to help this person. it's a stupid mexican. and i saw that being projected upon these people who all they wanted was help. ♪ >> she grew up in boyle heights and is no stranger to the challenges facing the latino community.
the boyle heights running club started as a safety in numbers project. the small group of community members started running with ridges of boyle ights, making their presence known and simply by being there, by being a presence, taking their streets back from the gangs and default company aein can one c neighborhood. tacos indianas on fourth and clarence street. and fellow running club member. carne aasada served on a taco.
beef braised with garlic and onions. and stacked chilly rubbed pork shoulder slices with your choice of toppings. >> oh, hell yeah. >> cheap, yet supremely satisfying sweet taco trucks like this one have served the latino community of boil heights for years but the neighborhood is changing. let's say it's diversifying. first come the coffee shops, couple of smart, hip restaurants. hip ssters arrive, rents go up. >> that what you explained in a nutshell is what's been going on throughout los angeles. it's spreading here and in a neighborhood like this, gentrification, not to be dramatic but the population of families that is homeless are growing. whether it's deportation,
gentrification, it's now coming to the forefront, but for the people who live and work here every day, it's been the reality. there's a lot of struggles here that if you're going to be a part of this community you have to recognize that struggle. >> the reality is l.a.'s always changing. we are in the battle of l.a. and who's going to win is yet to be determined but the fight is still going to go on. >> there's always more to the story. for a world of stories and recipes from the world head to the all new. ssive's name your price tool so much it's hard to get their attention. that's where moves like this come in... [ grunts ] we give people options based on their budget with our name your price tool. what does an incredibly awkward between the legs dribble do? what's the matter flo? scared you can't keep up? jaime! swing a wide paint, hollow scoop on three. [ screams ]
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and the majority were rated as cleared or minimal at 12 weeks. be the you who talks to your dermatologist about stelara®. there has been since the beginning a tradition of mexican rock and roll. cannibal and the head hunters, and question mark a the mysteriums. it should come as no surprise that rock and roll is enjoying a resurgeance of sorts in tlatino
community. ♪ >> there is a long and glorious tradition of rock and punk boiling over the surface for years and egregiously overic o looked. but what is it with the morissee thing who sang melancholic balled that were the theme of a million post break ups in the '80s that speak to the chicano soul. i asked albert gamboa and oscar. oscar thrives in the rock villy world, while albert is all things punk. what's up with the morrissee thing? >> it's a matter of the heart,
man. >> why of all bands in the world did moracy and the smiths resonate in the community? >> it was a convergence of music and people that did not connect to what was being said. he connected with his lyrics and i think everything was going so pop and so mainstream and he was the alternative to that and i think there's a lyrical element to his words that resonated with the latino community. >> people said his songs resonated with traditional mariachi in that sense and the songs are so much about finding something beautiful and funny about having shut go wrong. >> i think it's so odd. he's a white guy about this
placement and longing for a mythic home. because when i go to mexico, i'm like a sore thumb there. my spanish is horrible and the way i dress and talk. morrisee really articulates that experience. he's irish and he feels displaced. ♪ irish blood irish heart >> you're never white enough for this country and you're never brown enough for mexico. it is a big issue about that. but i know that we are californians inherently. and i am los angeles. ♪ i've been dreaming of a time when to be english is not to be painful ♪ ♪ to be standing by the flag not
feeling shameful ♪ ♪ racist so partial forever >> anthony: mexico is a country where everyday people fight to live. all too often, they lose that battle. a magnificent, heartbreakingly beautiful country. with music and food, and a uniquely mexican, darkly funny, deeply felt, worldview. right down there, cuddled up beneath us, our brother from