case. >> barring any defectors, the future is clear for at least two more generations. >> it was king farouk of egypt. he said, i would like to make a wager that in 100 years, there will only be five monarchies left. king or queen of england, king of spades, queen of diamonds, queen of hearts and the queen of clubs. to further celebrate the coronation next weekend, king charles is encouraging communities to come together for local picnics, nationwide day of service. and on sunday night, a televised coronation concert. there are protests planned as well from anti-monarchy groups, but it remains to be seen how large they will be. join us next sunday, as we look at allegations surrounding a commonly used household product that some women are now blaming for their cancers. i'll see you next sunday.

- around 400 years ago, a spanish nobleman set sail for the new world. his name--lorenzo longoria. around 400 years ago, a spanish nobleman set sail for the new world. his name, lorenzo longoria. my an southeast sore's arrival changed history, creating modern mexico and a gateway between it and the rest of the world. this is the cradle of mexico. everything started here. it's also the cradle of mexican gastronomy because all ingredients landed in this spot. and all the ingredients in mexico left from here, chocolate, vanilla, the tomato. can you imagine italian cuisine without the tomato, or french pastry without chocolate and vanilla? impossible. the people of veracruz took this treasure trove of ingredients passing in and out of the port and created a whole new cuisine.

[ speaking non-english ] >> wow. i'm eva longoria, born and bred in texas by -- as diverse as its 32 states. i'm exploring mexico to see how their lands and their past has shaped a culinary position as their 32 states. the port's strategic position saw veracruzans fight off repeated invasions right into the 20th century. but this history of conflict from indigenous power struggles to african slavery created a cultural big bang. >> soy india. soy veracruz. >> with a legacy of strong flavors, pioneered by strong women. >> every time that i blink, my mind was like, yes, i'm going to try. >> i will. >> veracruzanos are famous for their defiant spirit.

>> we're known as malablados. >> matched only by a lust for life. oh, so don't forget to pack your dancing shoes. ♪ ♪ this is the exact spot my 13th great grandfather landed, right here in the port of veracruz from spain. he was 11 years old. so it's kind of amazing i'm walking in his footsteps right now. and i'm going to discover the diversity that veracruz has to offer. only 60 miles wide, veracruz stretches some 400 miles along the gulf coast. these warm waters are home to

around 120 species of fish. but fishermen have been selling just five of them, bringing them close to extinction. now, an award-winning chef is campaigning to cast the net wider. hola. >> eva, como estas? >> this is a beautiful restaurant. >> eric guerrero left mexico city's world famous restaurant to return home on a one-man mission to transform the fishing industry in veracruz. so this was caught this morning? >> si. >> and what type of fish is it? okay. i know it's not had the prettiest thing, but eric's not one to judge by appearances. >> okay. [ speaking spanish ]

>> it's a lazy fish. >> exactly. [ speaking spanish ] >> yeah. >> why do you care so much? patient spanish >> what are we going to make with the fish? >> ceviche. >> oh, i love ceviche! what's the name? >> boquilla. >> also known as sailor's grunt, this guy might not be an obvious choice for ceviche, but it's got eric's vote. [ speaking spanish ] >> look at that. it's beautiful.

it doesn't even smell like fish. >> a little onion and -- i love jicama because it gives a good crunch. a drizzle of lemon oil. what? i love frijoles in anything. but are they hot? >> si. >> some avocado and dressing. let's see. oh, it's so beautiful. and we're done. do i just scoop it or what happens?

>> like this? >> exactly. >> oh, my god. this has changed my life. i'm now going to make this ceviche with free frijoles forever. this is amazing. >> for me, the contrast of hot beans with cold -- is a revelation. and who would have thought those ugly fish could taste so exquisite? but apparently there's more. these are soft-shelled crabs? >> exacto. >> these blue crabs must be caught just before they shed their exoskeleton and then cooked straight after, while they're still soft. >> oh, look at that. that's gorgeous. >> so, that goes first? >> exacto.

>> soft shell crabs thrive in warm waters of the gulf, making them an easy catch. not a bad thing from where i'm standing. >> cilantro. >> purple onion. >> chili. chili limon. it wouldn't be mexico if there wasn't a chili limon. >> it's so crispy. >> so crispy, right? >> wow. that's a great combination with the tamarindo with the crab. so refreshing. what do you want the world to know about the cuisine of veracruz?

>> eric's passion for cooking with every type of fish from veracruz makes him a hero in my book. and i'll drink to that. (♪) this electric feels different... because it's powered by the most potent source of energy there is ... you. this is the lexus variety of electrification ... inspired by, created for and powered by you. ♪ ♪

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and it came to mexico via -- yep -- veracruz. it arrived here from the caribbean in the 18th century before passing on throughout latin america. i enjoy it best with friends. like mi amiga, actress annadel guerra. >> i'm so excited you're here. i can't believe it. this is a crazy busy place. la perukia, said to be one of mexico's oldest cafes is one of ana's favorite haunts. >> what does the rest of mexico think of veracruz? >> we're known as malablados. because i guess we're prankers and we're always like [ bleep ] [ bleep ]. so, we are known because of our sense of humor. we're very good also at dancing.

>> everything started here. >> exactly. exactly. a lot of first things happen here. the con keyes conquest. the coffee, that's why coffee, the first place. >> oh, my gosh. >> okay. exactly. >> yea! >> i'm a veracruzana. >> oh, that was fast. that's leche. >> leche. you can tell me how much milk you have? >> yeah, yeah, yeah. >> this is so fun. ringing the glass with the spoon is a tradition that started way back in the late 19th century. when tram drivers in the port rang their bells to order a coffee as they passed. >> is it good? >> oh, my god. >> i really recommend you go to go to the coffee fields. >> where are they?

in the mountains? >> in the mountains. >> i'm definitely going to go see the coffee fields. that's my -- top of my list. >> well, you don't need to tell me twice. >> this is so beautiful. >> after coffee arrived here, veracruzanos took it inland to cultivate it, where it flourished, before exporting it back to the rest of the world. >> this landscape is amazing. i don't feel like i'm in mexico. i feel like i'm in an amazon rain forest. >> today veracruz produces around a quarter of mexico's coffee, which thrives in the shade and altitude in mountain areas. the cooler temperatures up here slow the growth of the beans, making them sweeter and more dense. and the denser the bean, the better the flavor. >> hola. >> hola. hi, eva. how are you?

>> nice to meet you. >> welcome to patella. and this is a coffee field. >> my guide is passionate about these coffee fields and supporting local women in agriculture. >> this is the plant. of the coffee. look. >> look at this. oh, is this a bean? >> yes. >> oh, i found one already. >> yes. >> in the 1990s, coffee prices plummeted, driving farmers to the u.s. in search of work, and leaving many women behind to fend for themselves. >> a lot of men, they went to the north. and these coffee fields were -- >> abandoned. >> yes, abandoned. and then the women, they said, what we do? we go away, stay on our land. we grew coffee. and this kind of coffee is very interesting because we have, like, a lot of flowers that you can cook today. >> oh, you can eat the flowers? >> yes. >> okay. >> these are the flowers of san

lorenzo. >> oh, san lorenzo. >> maybe you can cut. >> oh, lord. i hate when it's the high pressure. one plant. how long does it take to grow? >> like, one year. >> oh, just a year. okay. down here? >> yes, yes. perfect. >> but the coffee isn't the only thing full of flavor around here. apparently these shade-grown flowers are also delicious. and we're going to cook them in a stew. >> it might not seem an obvious combination -- >> -- but as well as being packed with vitamins, the sweetness of these isote petals enhances the flavor of the

tomato, onion and garlic broth. and helps thicken the stew. >> oh, that's beautiful. it will be served alongside a salsa made with a san lorenzo flower i picked. and some palm flowers dipped in a light batter and fried until crisp. >> okay. >> oh, my god, look at these little petals. >> you can feel the fragrance from the petals.

>> i love that. >> to me, the palm flower fritter has a sweet and sour zucchini taste. >> amazing texture. oh, i love this texture. >> the women may have been left to fight for survival, but i think their resourcefulness has not only led to a wonderful way of cooking, but it's also given them strength and stature, just like the flowers of the coffee fields. >> oh, my gosh. this is so good. "eva longoria: searching for mexico" is brought to you by expedia. made to travel. to learn more about mexico and plan your visit, go to expedia.com/exploremexico. are there animals living underwater? ♪ is the ocean warm?

yeah, it can be very warm. ♪ you were made to remember some days forever. we were made to help you find the best way there. ♪ ♪ ♪ this is the icon of vacations. icon of the seas. arriving 2024.

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(chainsaw continues) (daughter screams) let's pretend for a second that you didn't let down your entire family. what would that reality look like? well i guess i would've gotten us xfinity... and we'd have a better view. do you need mulch? what, we have a ton of mulch. [church bells tolling tune of "la bamba"] ♪ ♪ la la bamba ♪ ♪ bam, bam la bamba ♪ >> i love that the church bells is "la bamba." i grew up listening to "la bamba," but i had no idea the roots of this folk song go back to the 18th century and the

quarter of a million enslaved africans that were brought to veracruz. these african cultural influences surviving two centuries of the slave trade blended with those of the indigenous people, as well as the spanish, like my ancestor, lorenzo longoria. and today, neighborhoods around the port reflect this unique mix of cultures. >> hola. >> hola, eva. >> que gusto! welcome to veracruz. >> i'm meeting with a guide who has written a book on local cuisine, and she is my guide.

>> it's impossible to overstate the impact of african culture on this region. but even at the peak of the slave trade, there was resistance. in 1631, a group of rebel slaves led by gaspar yanga won the right to live as free people in their own region. it was a small, but significant victory, given it would take another two centuries before slavery ended in mexico.

>> wow . >> so, they're both roots? >> africans missed the yams of their homeland but discovered the similar latin american yucca. ever since it's been used for popular dishes, like crispy

fried you can yucca with garlic. >> of course it goes without saying that plantain fritters are also on the menu. introduced by the spanish, the trees provided shade for valuable crops, like coffee. the leftover fruit was used to feed enslaved communities. >> we smash them, and then we're going to put them back in the oil. okay. back in the pan they go.

>> they're like potato chips. you can't eat just one. ♪ >> wow .

♪ >> this blend of african, indigenous, and spanish influences extends from veracruzanos' cooking to the music of the fandango, which originally was a form of protest music. and i find the passion and rebellion it conveys contagious. let's face it. i'm not one to stand by and watch. this seductively feisty culture shouts resistance, the veracruzano way. ♪ >> muchas gracias!

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- so i've traveled north from the port of veracruz to the region where vanilla originates. ♪ so, i've travelled north from the port of veracruz to the region where vanilla originates. this is where the plant is from. i'm so excited, i'm probably the biggest fan of vanilla. i've been looking forward to this moment for a long time. they say, good things come to those who wait.

and the prized vanilla bean from veracruz is definitely one of those things. i don't think i've ever seen so many vanilla beans in one place. >> yeah. from mexico, the best aroma. >> i've been invited here by norma guya, from mexico's oldest vanilla family, who have been harvesting it for hundreds of years. and she is the first woman to take charge of the business. >> so, if vanilla is endemic to mexico, is mexico the number one producer? >> no. >> turns out madagascar produces about 80% of the world's vanilla. but guess what? it was veracruz that gave it to them. >> it's more expensive. than in madagascar. >> because it's the best? >> yes. of course it's the best. and now here, you can see how they are taking care of each vanilla bean. >> cut each vanilla bean. >> each vanilla bean just to be sure. >> it can get infected.

with something? so she has to cut the tip off. >> exactmente. >> wow. very labor intensive. >> and that's just the tip of the vanilla bean. wait until you hear what it takes to create it in the first place. this is a vanilla plantation. >> is it just this one? >> native to the north of veracruz, the vanilla plant was originally only pollinated by bee, until it was discovered you could do the same job by hand. >> i never knew they were vines. >> yes. >> i thought it was a bush or a plant. >> no. >> vanilla comes from the seed pods of a hermaphrodite orchid. the flower has to be pollinated in a single window of a few hours or it will die. now get ready for a bit of biology. >> the vanilla plant is like a woman. if you want to pollinate, you

need to speak very lovely and then open it. and you're going to take out the pollen from the male and put it inside of the female orchid. >> so, we're impregnating the woman. >> yes. and then you need to wait nine months in order to make the crop. >> like a baby? >> yes. >> what happened? oh, lord. >> here, you see? you need to open. >> i open this part right here? >> yeah. >> i need glasses. >> yeah. >> and that's the male right there? >> yeah. so, you need to open it. >> i don't want to [ bleep ] up the vanilla bean. okay. okay. okay. here we go. >> yes, that is the pollen. then put it down and push it. >> is that it? >> yeah. >> did i make a vanilla baby? >> yes. >> i feel like we need a glass

of wine. [ laughter ] >> yeah. >> yea! we did it. >> so, people now need to do it, like 5,000 per day, something like that for one month. >> that's so stressful. you have to do that with all of these flowers? >> yeah. >> that's amazing. >> i'm happy i'm only doing one. this spain tpainstaking process makes vanilla one of the most expensive spices in the world, worth nearly its weight in gold. >> this is a family house. >> oh, this is so beautiful. >> we are going to cook chicken with vanilla. >> oh, my gosh. >> it is a very typical dish in the family. >> and here it is. here's the bean. >> yes, yes. >> and what is this? >> nata. >> nata is the thick, butter-like cream that forms on the top of milk after it's been boiled. >> here, yes, it is a typical ingredient. >> and do we put the vanilla in here? >> yes. >> now we're talking. it's like gold. >> yeah. >> this is like --

>> black gold. >> that's amazing. i put it in here? >> yes. >> so vibrant. just that small amount. and vanilla extract. and this is pure vanilla extract from the vanilla bean. >> yes. yes. >> now we add braised onions to this hot, creamy mixture. >> ready. >> okay. now we go to blend it? >> yes. >> because this is going to be the sauce of the chicken? >> yes. >> flavoring savory dishes with vanilla is the thing around here. >> i've never had chicken with vanilla. >> inspired by norma's great grandfather's recipe, the sauce is added to chicken pieces gently sauted in butter. >> what was it like growing up in a vanilla family? >> it's very interesting because my love for the vanilla began with the vanilla growers.

i know that the woman was not part of them. >> of the process? >> yes. it's just for men. >> do you have brothers? >> yeah. >> but they're not in the business? >> they are not. i'm in charge of everything. they say, you cannot do it. you cannot do it. >> because you're a woman? >> because i'm a woman, uh-huh. so every time i listen you cannot, in my mind i'm like yes, i'm going to do it. >> i will. >> now that all the flavors have had a chance to marry, tiny pieces of vanilla are sprinkle on top. >> it's like caviar. you have to be very sparing with it. how's that? >> great. >> we even add vanilla to the salad dressing, to enhance the flavors of mango and feta. mmm! ooh, that's refreshing. >> all right. voila. this is my son and my father.

>> okay. let me try this dish that i've never had before. >> it's good. >> oh, my god, mm. everybody has to eat this when we're done. >> the finale to this incredible day is dessert. bananas doused in the homemade vanilla liquor. another recipe from norma's great grandfather. >> oh, this looks beautiful.

gracias. look at this vanilla bean ice cream, just melting. wow. thank you so much for today. what an experience. i was so excited. i've been such a fan of vanilla, and now i know everything about it. and i've impregnated a vanilla bean. >> yeah. >> so, i'm a proud parent. can . by helping you create a comprehensive wealth plan, with the right balance of risk and reward. doors were meant to be opened. moving forward with node- positive breast cancer is overwhelming. but i never just found my way; i made it. and did all i could to prevent recurrence. verzenio reduces the risk of recurrence of hr-positive, her2-negative, node-positive, early breast cancer with a high chance of returning, as determined by your doctor when added to hormone therapy.

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♪ celebrate the mom in your life. choose from our collection of gift sets starting at $99. - [announcer] do you have an invention idea but don't know what to do next? call invent help today. they can help you get started with your idea. call now 800-710-0020. [dramatic music] - so this is el tajín. this place was inhabited by the totonac civilization, so, this is el tajin. this place was inhabited by the totonac civilization. and they were very prosperous. you can tell just by these

ruins, there are many buildings dedicated to ceremonies and rituals. it extends forever. over 1,000 years ago, way before any spanish arrived, two civilizations vied for supremacy in veracruz, the aztecs and the totonacs. and up here in the north, it was the totonacs that prevailed. set between two large streams that flowed to the river, el tajin was perfectly shielded from attack, and is one of the best-preserved prehispanic cities in mexico. this strategic advantage was key to the survival of the totonac people. and this particular culture is still practicing their rituals and ceremonies today. ♪ >> hola. >> my host, donna marta founded smoke women, a group that keeps

ancient totonac traditions alive while also supporting local women. >> okay. >> smoke has always been integral to totonac culture. it's used in preserving food and also in cooking rituals. >> a shot of moonshine keeps the devil away. >> el tajin's position between two rivers didn't just provide protection. it was also a source of food for

the local community, like these fresh water shrimps, or acamayas, which we're going cook. >> just so y'all know, you know, nature doesn't lie. >> they are the star ingredient of a traditional totonac stew. call huatape. >> he gross these. okay.

everything we're using in these recipes >> okay. everything we're using in these recipes is foraged from the local area, like these chaga mushrooms, which are crushed to make the filling for the empanadas.

>> these look amazing. wow. so beautiful. >> a few minutes on the heat -- and our totonac feast is ready. ♪ >> mmm! >> okay. she sucked the head. >> okay. let's have this mushroom empanada. it's crispy. a little spicy. it tastes very --

>> smoke preserves, but it can also change to fit the shape of the space. and from what i have seen, the totonacs also know how to adapt. maybe it's that attitude and resilience that's the secret to success. gracias. [laughs] muchas gracias. "eva longoria: searching for mexico" is brought to you by miracle grow. that's it. miracle-gro. all you need to know to grow. how to grow delicious herbs: step one: use miracle-gro potting mix.

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[upbeat music] - hola! - welcome, eva. ♪ >> hola. >> are you hungry? want to join me? >> yes. i'm always hungry. i'm so excited to meet luis, ranked one of mexico's best new chefs. but before i get to see him in action, there's someone special he wants me to meet. >> i'm going to introduce you one of the most important traditional cooks here. it's an amazing person and an amazing cook. >> luis wants me to try her specialty, a stuffed jalapeno. >> dona. >> she teach me how to cook the chili. >> is this where it all started?

>> yeah. we're going to try a traditional version of the chili. it's a mixture between two cultures. it's a mexican one and the spanish. >> yet another culinary gift to the world, the famous jalapeno, originated right here in halapa. around 60 miles inland from the po port, the capital city is nestled in lush, fertile landscape. jalapeno peppers have been cultivated here since the time of the aztecs. just dig in? >> yeah. >> what's inside of it. what's the filling? >> it's main ingredients. it's tomato. it's raisins. >> mm.

>> i know this is beautiful because it's the traditional way, but i'm going to introduce you my version. >> i don't know if you can top dona rosio's. i don't know. to create a modern version, we need a suitably modern space. the vibe is stripped back and simple. i suspect the food will be anything but. >> this is what's going to go inside the chili? >> inside the chili. >> in his cooking, luis celebrates different culinary influences, like fried african plantain.

raisins? that's very spanish. and he combines these with capers and herbs for the filling. >> and it catches on fire! >> yeah, of course. >> you can smell that alcohol mixed with the plantains. >> with the plantains. >> it makes the plantains explode. >> explode, yeah. >> as a tribute to totonac tradition, luis smokes the filling for 12 to 16 hours. thank god he's got one ready.

it smells amazing. you can smell every single spice. like there's not one that overpowers the other. >> okay. >> oh, my god. guys, i don't want to brag, but mine is perfect.

>> god, look at that. it's like the mexican flag. that's so beautiful. i need my phone! thank you. but it's not just the food. at this restaurant, even the drinks are smoked. oh, this is so beautiful. stanley tucci has to see this. gracias. >> this is amazing.

this is quite different from this morning, but at the same time, very familiar and definitely nods to the traditional way you make it. >> just as my roots in vera cruz go back hundreds of years, so do the origins of every recipe. we continue to celebrate the produce that passed through the port, but fighting for the freedom to create something new has also been a cornerstone of their rich history. and with that kind of mind-set, you just know there are more great things to come. hello and welcome to our