she gave me a tupperware container, and i vacuum sealed it and brought it home.[lanz-hola speaking spanish] claudette: mole had to be on the first menu, so i grabbed a base. and because i'm from the north and the influence that chinese and japanese immigrants have given to baja norte, how do you infuse more flavor into things? umami. if you make a stock--a dashi kombu base--it transcends the traditional "ok, this was good." so the thing is, the tamale mole is going to have a dashi kombu base with a masa colada tamale, super soft tender pasture bird, free range chicken that has been braised within the mole sauce and the dashi and the stock and the vegetables, and all that comes together on a plate. just a tamale and mole. if these women don't have girls, the recipes stop with them, the line of history stops with them. whether they are in textiles, in food, in aguardiente, these traditions literally stop with them. that's like a crime to me. like, you know, it's history, it's mexico. girl: i'll just bite... [claudette laughing] [indistinct conversation] claudette: