- This is bittersweet.
- I know, it is bittersweet.
- [Fernando] It's like the final place.
- [Bricia] The Valle has grown so much
this past five years.
- [Fernando] This place is like the birth
of the modern Valle.
- [Bricia] They were the visionaries.
So I met Chef Diego years ago.
From the moment I tasted his food,
I just absolutely fell in love
because it was just something so different
that no one else was doing.
Everything is local in his restaurant,
he grows everything.
I'm very much looking forward to eating his food.
Let's go.
(upbeat Spanish music)
- Cheers to our last stop.
- I love you my brother.
- I think Chef really confirmed our whole like trip, right?
Where he was like the flavor of Baja's the localness.
- It is.
- And that's where you get,
like that's why this is so good
because it's so fresh that it's so firm.
It's not slimy and soft like other oysters.
This is drizzled in duck fat reduction.
I can't wait to come back in different seasons,
just to see what like the same vegetables taste like
in different seasons.
- Baja food is very--
- Very healthy.
- It's really the opposite of what people's perception
of Mexican food is.
- Mexican food can be a lot of things.
Like it can be the deep fried lobster
or it can be this really fresh, really beautiful salad.
- Oh my god, it's so-- - So good.
- It's citrusy, it's earthy.
I've never had mole and crema like that before.
- It's just perfect.
Usually they have like a corn husk
or whatever outside, wrapped outside.
- For you to take something like that
and create this, which is basically all the flavor
and so beautifully done.
Leave it to Diego to make a tamale look like
a ball of heaven.
(laughs)
- He keeps a third every time.
So he'll make a batch, keep a third, add on,
and he's been doing that for five years.
This meat dissolves in your mouth.
- I would have a hard time realizing this is a lamb
because the meat has so many flavors.
It must be beet season.
I know he put a little bit of beet here,
like this little beet paste.
Usually beets have a very distinct like iron,
kind of very heavy...
But these beets - These don't.
- are just earthy and very balanced.
- Last meal.
- My brother this is last, - Last meal of the last stop
- Last bite of our last stop.
So do you know what chlorophyll is?
It's the blood of the plants.
- It's the blood of the plants.
I think your husband's given me that speech
like three times.
- Turnip mousse with chlorophyll,
I could've never even thought I was gonna have this.
- It tastes like veggies, like the wonderful flavors
of the veggies we've been having this whole trip
in dessert form.
- I mean this is the ultimate road trip stop.
You almost feel like you're off-roading
and then you get here and it's a beautiful oasis.
- So we started at Wexler's and we had burgers.
Erizo, Colectivo 9,
We had...Popotla... Doña Estela
- And here, this is our eighth stop.
I'm just so happy that we were able to portray
Mexican food to it's fullest, you know?
- And like every single kind of Mexican food.
And we barely entered Mexico!
- Yeah, and never went in the rest of the country.
- Cheers to a beautiful trip.
Just being on the road is a wonderful experience.
Mexico has so much to offer.
There's beautiful scenery, beautiful people.
I mean if you thought the food looked good on camera,
just wait 'til you see it in person.
Get in your car and head out.
- [Bricia] Nuna Stella is one of these women
that everyone speaks of because she started this legend
of the way she cooks and the way she does her food.