♪ ♪

♪ ♪ ♪ ♪ felt the cool rain on my shoulder ♪ ♪

it's the landscape far collective dreams. but if we look at la from point of view from the largely unphotographed. the 47% of ang, linos who don't

show up so much in super hero films. the people doing much, if not most of the hard work of getting things done in this town. one in tenangelinos are undocumented, one in ten. think about that number for a while, that's who's here now. contemplate, if you will, what would happen if anywhere near 10% of the work force were no longer here, continually if they're over represented in those fields that most of us are in no hurry to enter. los angeles, like much of california, use to be part of mexico, now mexico, or a whole

lot of mexicans, are a vital part of us. ♪ raoul is a professor of chicago studies -- gakato studies at ucla. back on washington boulevard serves from the city from mexico. >> so, you know about -- i mean -- >> this is the market, isn't it? >> it's this village, okay in the middle of a valley, the oldest valley where agriculture was in the world, these people who live here, lived there for about 10,000 years so there's evidence to be seen of being manipulated all the way back then. and that's where the core of it

that we'll eat tonight. >> a magical substance containing over 50 different ingredients. it's used either as a base or a sauce to be poured over meat. unlike more souse, the flavor is unique, roasted, sweet, bitter and spicy all at the same time and deep, very very deep. ramos is the owner and chef, the third generation of a famy of specialist. being barbecue and lamb and goat until it's falling apart perfect. she started out cooking at age 10 at the sunday market. this family goes back to a

number of generations. >> exactly. they got here because they were my gra migrant workers in the field and that's where they started working the restaurant. >> this was long after the election. there is actually a national conversation unthinkable in my life where the notion of rounding, however many millions of undocumented workers in this country, all at once were insured and then kicking them all out. i mean, it seems unfair. but, i mean, you know, they said that in europe in the '30s. >> i think from a military logistical point of view there's no way you're doing to move the people out of california and out of los angeles. they tried in 1954 wet back, mostly from the field moving a million people out, right? yes. >> what happened? >> first of all, a huge amount of u.s. citizens were picked up

and never came home and families were torn about, the most ironic thing about it, the next couple of years, they said we know what, we have to open the waters again and bring them all back. the problem was we never stopped mining the workers. california's number one agri cultural state and approximately about 70% of the labor force is undocumented. >> number one -- >> picking it and packing it, and great extent, processing it, cooking it, serving it, and cleaning -- i an, it would not be restaurant business, it would be the worst economic crisis in the history of california and the united states.

>> respected and highly sought after photographer and director known for his sweet portraits. he started his career as a nightclub bouncer, pivoting nicely to cypress hill and house of payne and taking beautiful photographs along the way. he's famous for capturing both the grid of los angeles. mr. cartoon is a very famous tattoo artist and designer. he began air brushing t-shirts and low riders for adopting and selling at the style tattoo art. his work is sought after by the biggest names in the music industry, and anyone who loves truly superb skin art.

lorena on east seventh is down the street, run by abgail and her team, not quite a that co, more of taco sandwich, flip and serve. it's located in the downtown arts district. it's across the bridge from boil heights, working class densely packed neighborhood of about 100,000 residents. nearly 95% are mexican and central american. >> all the names, all the people, i mean, is anything going in east la and the

hollywood area, a lot of other areas, they're mixed, you know. on this side where we're at, you go over that bridge, it's pretty much all mexican. la is mixed with central america, too, they just get called mexicans. you know we're from here and born on this side of the line. on this side of the line our family relatives are from mexico and we're proud of that and we celebrate our live. >> we live in unbelievable times right now. talk about mass deportations, what's the problem. what is this fear coming from. >> it's still racism is still alive and kicking in america, you know, we really don't hear from people we're around. we're artistic laid back people. >> we've got to do something about this situation when they come on and have a taco truck in

every corner, is this a bad thing. >> there wasn't an asian truck. >> opened the door. >> kicked the door, down, yeah. >> white america loves mexican food, probably more than any other food, at this point. they like cheap mican labor because they can't live without it. >> you know, nobody is talking about building a wall, you know, across the canadian border. >> who is going to help them build the wall. we've got to have mexican power to do that. this is rosenberg.

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my mom told me not the eat the cilantro from mexico, they're hitting in it to get back at trump. don't get me wrong, i'm all for trump take down, but i'm sure they got that going on. all strt brainstorming. no idea, he's -- it's a bad idea. yes. okay. [ laughter ] this is a little outside of the box, but i say we hit in the cilantro. how mexican is mexican. how mexican should you be when

you grew up in california where a mexican name and mexican herita heritage. he's the editor. we discussed such matters over that taquitos which made america fall in love with mexican food in the '30s, sauce and cheese, we call these things a burrito. but what they're known for here is their taquitos, rolled up, fried, smothered in avdvocado sauce. >> i'm loving the sauce, already. zbh this is legendary sauce, going back to 1934. you don't think it's going to work but it absolutely does.

>> spanish is -- i've always been given a hard time about my spani spanish. youhould know spanish. >> that's what i learned. this has been where everyone is trying to out each other and i shouldn't feel that bad about it. >> what's the expression? >> you're basically saying, you're frauding mexican. you're completely fake. you've lost all your culture, therefore, you should be hated. >> that's harsh. >> i know. >> i actually think it's good.

i think latinos need this to rally together, to excite the world, they should come together. >> the lst ask -- i'm not sure at all. >> he's the baddest dude in the history of bad as. look it up in the dictionary. -- it's says trail.

danny trail. born in l.a. he spent much of his -- including his stay in -- where he managed, join as we think his life. he came out of the joint as a drug house, this led unexpectedly to his story careered film. a character who grew out of fake trailer grime house, who soon becameis own gore heavy franchise. if you haven't seen much, it's follow up kills or soon to be released in space, it's like

missing the citizen cane of violent, family, friendly fun. >> trejo's can tina. i thought since i'm in town, give him the benefit of my tasty notes. i was thinking how good can it be. can he run a good restaurant and

why. >> we had to find a way to make it tasty, but healthy. healthy food can't taste good. >> healthier, lighter, locally sourced version of classics are not exactly what i expected. i'm not making rude cracks about vegan tacos. danny trejos is like the nicest guy in the world. >> here is something. i discovered that completely shocked and surprise me. i have to ask you, are you a morrisy fan. >> it's like a british rock band of the late '80s that is currently currently popping. so you have not been touched by

this. >> i'm going to tell you something right now between me and you, i listen to -- it came after 1968. i'm like, oldies guy. >> you speak spanish at home? >> i spoke spanish until i was about 9, 10. you stop speaking spanish when you go to grammar school, especially 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 the guards won't know what you're talking about. >> sin kcinco de mayo, 1968, i

i'm done. >> i knew eddie in prison, when he saw me, what are you doing here. >> the mie was the awesome run

away train. you be my friend. if you come out of the penitentiary and someone says, you be my friend, it's kind of a red flag. >> i've got to get about 320. you move from there to serious, to now action hero franchise. how do you -- >> try to remember that you

think the whole world is a movie star, nobody likes them. and if you're like on a movie set and movie star comes in. after he leaves, everybody, that guys -- i hate that guy. he's rude. so i don't want to be that guy. you know what i mean. >> one of the things i learn, early on is like you show up to shoot and crews say other talent is on the set. >> look, you know, somebody tells -- go back. ...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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hernandez, diaz, and nate diaz, three of the greatest mixed martial artist to ever fight in an octagon. gilbert holds 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 are vicious strikers and graplers. it's about as tough as it gets in professional setting or on the street. neither particularly likes to fight, they say. 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 mcgregor for teaching kids, that's before chased him around the octagon like a little

deer in his last post decision. in one of the greatest fights, nate diaz shocked the world but on very short notice he 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 bringsit. >> what do you eat growing up? what kind of food do you eat? >> macaroni, cheese, hot dogs. >> hot dogs, right. >> that was basically like top ramen. >> hot dogs, mac and cheese. >> rice and baens, some sort of protein with it, and everything. i'm not vegetarian, but i

learned a lot from them, though. >> i was pretty much vegan for years, really. >> even as a kid. >> i stopped eating land animals, period. i was vegetarian. but i've been vegetarian since i was 18 years old. i end up, you know, i get stronger and once he started fighted pro, too. >> you're going out for food. >> good food is convenient around here. >> i go to venice beach. >> vegan, vegetarian. >> i go right to in and out burger and last thing while i'm in town i stop at in and out burger. that stuff is like crack for me,

i've got to have it. >> so good. >> he serves shrimp, lots and lots of shrimp. the house special, drunken shrimp, satee' d. >> what was your first fight like, in school, what grade? >> first grade. >> i was in sixth grade, i went down to baseball field, wait for foul ball, you catch a foul ball, you get free soda. i caught the ball and one of the baseball players, why don't you run up, shut up, i've been

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street tacos are not guilty at all pleasure for me. they always make me happy. the mexican food has been redefining itself in significant ways for years here and in mexico. across the city, young extremely talented chefs are taken mexican traditions to the next level and beyond. maybe, the most exciting new frontier of modern cooking. chef ray garcia, and native angelina is one of those pioneers. higher end, higher priced mexican restaurant that most are accustomed to. chef eddie luis are childhood

friends who opened wonderful but short-lived out to california pub, which put them both on the map in la's dining virgin mexican scene. >> i believe that the next big fan is re-evaluation of mexican flavors, ingredients and an evaluation of how much you pay. if people love it, their expectations remain -- it's always going to be new arrivals from mexico. unfortunately or fortunately, really good mexican food or very cheap but not the kind of flavors, you know, or i found in my travel. >> sometimes in the mexican world, the only thing that's passed down is not a home, what it is is a recipe passed down from generation to generation. it all comes from these

ignitions that are down. >> do you have any responsibility to preserve and protect the traditional flavors and ingredients or not. >> yeah, of course. everything that you see here in front of you is inspired by something that we had as a child. how do we present that with our training and how do we present that with our experience that's going to give people value who want to pay more for it. >> i think that los angeles kind of the stage for the next level and separates doing a really good job of that. he's presenting stuff like this and that's what's going to elevate people's mindset 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 radish sprouts.

slow cooked lamb necks with mushrooms. a sweet potato filled with pork, the ears, tails and snout, topped with a drizzle of pelon syrup. >> i know it's your favorite, eddie. it's like a predessert. it's on a traditional and mexican bundle. it has butter and sugar. it's basic. we kind of puff the ana little bit. >> thank yo >> i love it. i a loving ts meal. thank you. >> thank you so much. thank you. >> this is the most nostalgic dish i've ever had at a restaurant in los angeles. nothing says my childhood like this dish right here.

>> i've worked in french and italian restaurants my whole career. >> wow! >> they've been working with me. that's who, you know, picked me up when i fell down and showed me what to do when i walked in and didn't do anything. >> right. it's the way our culture is. we're so family oriented, that's what matters to us. at the same time, i feel like our job as chefs is to bring in our unique american experience to dining, family, tradition, food, culture and la is the heart of that right now. it really is. and hopefully that resinates throughout the rest --

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gang violence has been part of la's story f the better part of the centur also part of the story, police corruption and brutality. former police officer, alex salacsar was a bad cop, by his

own admission, very bad. 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 and to be careful they don't become monsters. i never thought i would be a bad guy, i thought i was going to arrest the bad guy. >> did you become a bad guy? >> oh, i did, yes. >> how bad? >> i became very aggressive, beating people, losing control and using excessive force, when there really wasn't no need for me to do that. i worked the most infamous police station ever known. o won best picture for his portrayal of a police officer. >> i'm the police. >> i was one of them.

the problem was various stepping. we don't have so much that problem any more. it does happen. >> it becomes the nature of the job when you asked to every day go in and look at people at their most desperate and ugly, that you become desensitized, that you maybe turn into a monster. >> think about it, every day they're looking at the worst of society or maybe they have a partner that gets killed and shot. it's all very overwhelming, many turn to alcohol and drugs to medicate. i'm not trying to be an apologyist for the police, you know, they do need to be held accountable. we need to help them, we really do, because they are out there and they're the ones that are going to show up at your home. >> mexican american, live in east la and a victim of a crime. you call in the police, you're expecting a sympathic response, i mean, generally speaking what,

do you think the? >> i think once police officers show up, being ready to help out and they necessarily have to do your job. >> what do you think the victim places. >> i believe my call is going to be handling the same as somebody calling from beverly hills. >> there are good officers that come in and do help. there's also many of you move that and have that feeling with looking at someone with brown skin or dark skin, they're saying i'm helping out and i saw that being projected upon these people who all they wanted was help. ♪ ♪

alisa sol garcia 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. on 4th and clarence street. what are you guys having? frequented by alisa and fellow

running club member roli cruz. carne asada, the slow grilled marinated beef classic served as a burrito with rice and beans or simply on a tortilla as a taco. >> gracias. >> beef tongue braised with garlic and onions. and tacos al pastor. chili rubbed pork shoulder slices with your choice of toppings. cheap, yet supremely satisfying sweet taco trucks like this one have served the latino community of boyle heights for years. but the neighborhood is changing. let's say it's diversifying. first come the coffee shops, a couple of smart like hip restaurants. hipsters arrive, rents go up. how do you stop that? >> well, that what you explained in a nutshell is what has been going on throughout los angeles.

the 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 in this 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 intel and recipes from the road head to the all new explorepartsunknown.com.

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♪ >> there is a long and glorious tradition of chicano rock, garage and punk boiling away under and over the surface for years and egregiously overlooked. but what is it with the morrissey thing? what is it about morrissey? the irish singer via england who sang meln kohlic pathos-filled ballads that were a backdrop for break-ups in the '80s that so speak to the chicano soul. i asked musicians and concert promoters oscar agresho and albert gamboa. oscar thrives in the rocabilly world while albert is all things punk. what's up with the morrissey thing? in the chicano community. morrissey is like -- >> it's a matter of the heart. it's a matter of the heart, man. >> why of all the bands in the

world did morrissey and the smiths resonate in this community? >> it was 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 is a lyrical element to his words that resonated with the latino community. >> people said the lyrics of his songs resonated with traditional mariachi in that sense. >> right. >> the songs are so much about finding something beautiful or even funny about getting relentlessly [ muted ] over and having shit go wrong. >> morrissey really speaks, you know, it's so odd. he'shis white guy. about like displacement and this longing for like -- for a mythic home. because when i go to mexico, i'm

like a sore thumb there. my spanish is horrible, the way i dress, the way i talk. but there is just something about it like morrissey really articulates that experience. he himself is an immigrant. he is irish. you know, he feels displaced. ♪ irish blood, english roots >> this is the thing about being a mexican in the states. you're never white enough for this country, and you're never brown enough for mexico. it is a big issue about that, ocho and all 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 ♪

♪ races so partial forever -- captions by vitac -- www.vitac.com i had never really thought about the difference between being an immigrant and a refugee. on a very basic, basic level i learned an immigrant is someone who moves willingly for the most part from one place to another whereas a refugee is like i've got to get the [ muted ] out of it. yes, thank you. thank you for somebody dropping the f bomb on me. an immigrant you move out of your apartment at noon. and a refugee you move at 2:00 in the morning. was you don't want the landlord to know you're leaving. where did they go? [ laughter ] and a colonialist shows up at your apartment and goes this is nice, i'm going to stay. i'm going to stay. i'm going to stay. [ laughter ] that's my new favorite reaction.