abigail mendosa and her sister rafina are zapoteca, original people from mexico before the spanish. re the aztecs. this is her restaurant, where abigail has been grinding corn by hand, making masa and moles like this, the ridiculously faithful, time-consuming, difficult traditional way she was taught to make these things and the way she's been making them since she was 6 years old. look at her hands, by the way. small, surprisingly delicate, given all the hard work, all the pushing, kneading, grinding, stone against stone over the years. then look at her forearms. the power there. it's impressive and beautiful. >> every time you enter a house in oaxaca, especially the small villages, they always offer you a shot of mescal. >> mm, so good. >> seguesa, a mole and chicken dish. this mole sauce, like a lot of the real old school moles made by masters like abigail, uses 35 different types of chili peppers and takes more than two weeks to make. do you think that until recently, until guys like you, that mexicans were not looking back at their own food culture, they were looking elsewhere?

abigail mendosa and her sister rafina are zapoteca, original people from mexico before the spanish. taurant, where abigail has been grinding corn by hand, making masa and moles like this, the ridiculously faithful, time-consuming, difficult traditional way she was taught to make these things and the way she's been making them since she was 6 years old. look at her hands, by the way. small, surprisingly delicate, given all the hard work, all the pushing, kneading, grinding, stone against stone over the years. then look at her forearms. the power there. it's impressive and beautiful. >> every time you enter a house in oaxaca, especially the small villages, they always offer you a shot of mescal. >> mm, so good. >> seguesa, a mole and chicken dish. this mole sauce, like a lot of the real old school moles made by masters like abigail, uses 35 different types of chili peppers and takes more than two weeks to make. do you think that until recently, until guys like you, that mexicans were not looking back at their own food culture, they were looking elsewhere? what was going on? >> we were

abigail mendosa and her sister rafina are zapoteca, original people from mexico before the spanish. ant, where abigail has been grinding corn by hand, making masa and moles like this, the ridiculously faithful, time-consuming, difficult traditional way she was taught to make these things and the way she's been making them since she was 6 years old. look at her hands, by the way. small, surprisingly delicate, given all the hard work, all the pushing, kneading, grinding, stone against stone over the years. then look at her forearms. the power there. it's impressive and beautiful. >> every time you enter a house in oaxaca, especially the small villages, they always offer you a shot of mescal. >> mm, so good. >> seguesa, a mole and chicken dish. this mole sauce, like a lot of the real old school moles made by masters like abigail, uses 35 different types of chili peppers and takes more than two weeks to make. do you think that until recently, until guys like you, that mexicans were not looking back at their own food culture, they were looking elsewhere? what was going on? >> we were conq