big gaping hole in a way we l e live. >> you can catch the season premier of "anthony bourdain: parts unknown" next. i'll see you next weekend. have a a fantastic week. ♪ ♪

♪ ♪

los angeles, maybe the most filmed, most televised, most looked at place on earth. it's the landscape of our collective dreams. but what if we lock at l.a. of the largely unphotographed. the 47% who don't show up on

idiot sitcoms and superhero films. 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. tz. >> 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 pour or meat. unlike most sauces, e point of mola is 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 e goat until it's falling apart perfect. she started out cooking at age 10 at the sunday market. this family goes back a number of generation s s 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 kocountry all a 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. >> and they did. and what happened? >> first of all, a aunt 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, you 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 oblem? where's the fear and loathing come from? >> it's just racism that's still alivend 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 a taco truck ob 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 can the door down. >> white america loves mexico b food. probably more than any other food a at this point. they sure like cheap mexican labor because they can't live without it. why u 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. ♪ ♪

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let's all start brainstorming. no idea is a bad idea. yes, crazy eddie. okay. he's a little outside the box. cil 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 mad ri gal 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.

>> there's a 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 chicaneach other. >> is that a literal translation? you have lost all your culture. >> 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 led to 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 ad vise 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. 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 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. >> 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,ou. 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 call ed ed to a filt 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. e 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 p 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 nicen a 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. >> 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. and the mid-sized metris. ...if these are your wingtips... ...if this is your gourmet latte... then these are your vans. vans for professionals. strictly professionals.

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♪ >> they came from l.a., but you'll find them here. when you do, you best play nice.

nick diaz and nate diaz, three of the greatest mixed marshal artists to ever fight in an octagon. gilbert hopes the distinction of being wub 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. grap lers. 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 to venice beach. >> where do you go? >> vegan, vegetarian. >> i get off the plane and go right to innen out and burger. that's the last thing i do when i'm in town. 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. e add cilantro and crushed peppers and finish with tequila. >> so when was your first fight >> first.? >> first grade? >> yeah. one time i was in sixth grade and i went down to the baseball field wait iing 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

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street tacos are a not guilty the at all pleasure. something of an obsession. they always make me happy. but mexican food has been redefining itself for years here ask in mexico opinion across the city, young, extremely talented chefs are take 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 broke b spanish, a higher priced mexican restaurant than most are accustomed to.

chef eddie are childhood friends who opened the wonderful but short live d al ta 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. >> there's always going to be new arifles that they are 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 is. >> sometimes the thing that is passed dourn is a recipe. it's passed down from generation

to jgeneration. it call all comes from these rustic dishes that our grandmothers and grandfathers cooked for us. >> do you hav any responsibility to protect the traditiol 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. 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 u yo 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. >> is 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 a mexican restaurant. the majority of the cooks and 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 know anything and knew my name. >> the way our 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. of engineering... it's a performance machine. with this degree of intelligence... it's a supercomputer.

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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 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 loins 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. >> hue 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? >> 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 peopolice because y 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. >> what do you think of 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 fer ver 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 heights, making their presence known and simply by being there, by being a presence, taking their streets back from the gangs and criminals who too often are the default company in a one-company neighborhood. tacos indianas street cart. what are you guys having? fellow running club member raleigh cruz. slow grilled marinated beef classic served as a burrito with rice and beans or simply in a taco. beef tongue brazed with garlic and onions.

and taco, stacked chili rub pork shoulder with your choice of toppings. supremely satisfying taco trucks like this one have served the latinos in boyle heights for years. but the neighborhood is changing. let's say it's diversifying. first come the coffee shops, a couple of smart hip restaurants. hipsters arrive, rents go up. how do you stop that? >> well, that what you explained in a nutshell has been going on throughout los angeles. gentrification of downtown. it's spreading here and in a neighborhood like this, gentrification, not to be dramatic, but the population of families that are homeless is growing. little by little like the block is disappearing, whether it's deportation, whether it's gentrification. you know, it's barely now coming

to the forefront, but for the people that live and work here every day, it's been a reality. there's a lot of struggles here. if you're going to be a part of this community like you have to recognize that struggle. >> i think that the reality is l.a. is always changing, right? so, like, we are in the battle of l.a.. and who is going to win i ts 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, travel and tell recipes from the world, head to the all new explore parts unknown.com. simpler for you.ing ths like, imagine having your vehicle serviced... from the comfort of your own home. introducing complimentary lincoln pickup and delivery servicing. because the most important luxury of all... is time. pickup and delivery servicing

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ca chicano community. ♪ >> there is a long and glorious tradition of chicano rock and punk boiling away under the surface for years and egregiously overlooked. but what is it with the morrissy thing? what is it about morrissy? the irish singer via england who sang m sang melancholic songs in the '80s. they spoke to the chicano soul. i asked musicians and concert promoteers oscar and albert. oscar thrives in the rock-a-billy world. while albert is all things punk. what what's up with the morrissy thing? >> it's a matter of the heart. it's a matter of the heart, man. >> why of all the bands in the

world did morrissy and the smiths resonate in this community? >> it was convergence of music and people that did not connect to what was being said. we 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 is a lyrical element that resonated. >> people said the lyrics of his songs resonated with traditional mar iac hi. songs are so much about trying something beautiful or even funny about getting relentlessly over it, having shut go wrong. >> morrissy really speaks, you know, it's so odd. he's this white guy about like misplacement and this longing for like for a mythic home.

because when i go to mexico, i'm like a sore thumb there. i dress, the way i talk.the way but theres just something about it like morriy really articulates that experience. he is irish. he feels displaced. ♪ irish blood, english roots >> this is the thing about being a mexican in this country. you're never white enough and never brown enough. >> it is an issue, but i know that we are californians inherently. and i am los angeles. ♪ i've been dreaming of a time war to be in this, it's not to be painful ♪ ♪ to be standing by the flag

shameful, races so partial forev forev forever ♪ >> i had never really thought about the difference between being an immigrant or refugee. on a basic, basic level an immigrant is someone who moves willingly, whereas a refugee is somebody w has to get the [ bleep ] out of here. thank you for dropping the f bomb. a refugee, you move at 2:00 in the morning. you don't want the landlord to know you're leaving. where did they go? [ laughter ] >> and colonialist shows up at your apartment, this is nice. i'm going to stay, i'm going to stay. i'm going to stay. i'm going to stay. [ laughter ] >> that's my new favorite