Jamie's American Road Trip (2009–…): Season 1, Episode 1 - Los Angeles - full transcript

Southend-on-Sea
is not like this at all.

Like many Brits,
my first taste of America

was being taken to Disney World
as a kid.

Twenty years on,

I want to get a real taste
of a country

that's fascinated me ever since.

I would have never imagined
to have seen this

a mile away from the hotels
I've been staying in.

And the only way I know
how is by cooking.

Tasting.

Where have you been all my life?



I accept my duty.

And getting stuck
into everything stateside.

I wish we had something
like this in England.

Oh, my god.

Raw and uncut...

Just remember I've got
a pregnant wife and two kids.

And without a guidebook,

I'll be on a one-man food quest.

Look at those coppers,
how cool is that?

To be reborn
in the U.S. of A.

Not quite the cowboy style
I was looking for.

My next stop is Los Angeles.

Where's Pamela Anderson?

A city famous
for its faddy diets.



Looks like a detox drink.

But I'm finding fresh,
zingy flavours

in the most unexpected places.

They're basically saying
this is like natural Viagra.

L.A.'s Mexican community.

I'm not used to having
these deep meaningful

emotional conversations
over enchiladas, brother.

My time here is more gangland
than glamour.

There ain't no American dream
out here.

But this is no film set.

He's actually facing life
right now.

Leonardo is?

Yeah, he's facing life.

- For?
- Murder.

I'm exploring America
at a time of huge change.

We all know
there's a black president,

but not only that,

it's second largest city, L.A.,

has elected a Latino mayor.

I'm coming to L.A.
to learn about

some of the great,
great food in this city.

I'm going into the Mexican area.

Often in America,

and certainly back home
in England,

it's terrible the Mexican food

but, you know, it's very cheesy,
very ricey, very stodgy

and I'm sure there's
an element of that

but I really, really want
to see real Mexican cooking.

I'm not here
to get palmed off with Tex-Mex,

Los Angeles only became part
of America 160 years ago.

Before that, it was Mexican

El Pueblo De Nuestra
Senora La Reina De Los Angeles,

What a mouthful.

I mean,
if you think about it, L.A.

used to be Mexico,

you know, the Americans,
you know, back in the day,

nicked this land
from the Mexicans really.

So I'm pretty excited actually.

I'd always believed
that these neighbourhoods,

or barrios as they call them,
which are 98 percent Hispanic,

were absolutely no-go areas,

but they offer me
the opportunity to taste

every region of Mexico
in a few square miles.

So I'm going to be staying here
in the thick of it.

The only way you're going
to see it really probably

is not going to be
in a posh restaurant

or something like that,

it's going to be in a household,

it's going to be in a proper
old school Mexican household.

I've always thought of Mexicans
as being big into family

and with my own clan
getting bigger this year,

my mind's very much
on being a new dad.

My first stop
is a birthday party,

fiesta style.

Listen to that.

Sounds a bit better
than karaoke in Essex.

Where's Maria?

Four generations
of Maria's family

have been gathered together

to celebrate her
daughter-in-law Esther's 40th.

Hi, how are you?
Nice to meet you.

- Nice to meet you.
- How's it going?

There's a present
for you darling.

Do you want me to put
it down somewhere?

Thank you, thank you.

Maria and her husband Abelardo

left Mexico in the 50s
seeking a better life.

Thank you for letting
us come Maria,

it's fantastic.

How you doing sir?
Nice to meet you.

Thank you for having me
in your house.

You're welcome.

Sixty years on,

and she's still cooking the food
of her homeland.

Have to be round.

I don't want no heart shape.

Heart shape.

Alright tiger,
well I'll see what I can do.

Maria's making
a family favourite, gorditas.

These are little disks
just under one centimetre thick.

So what does the wordgordita mean?

Gordita is fat.

Gordo means fat.

- Male or female or
anything?-Gordita is a female.

Yeah. So a little fat--

So they mean fat girls?

Little tiny, cute fat girls.

- Chubby.
- Chubby, yes.

- So what do you do?
- I put some beans--

So what's that you're putting
on there my darling?

This is...
fresh cheese.

Beans, and then
if you like chilli...

See that's why I love
Mexican cooking,

the chilli.

Is this for me to taste?

Yes. These are our cake.

Okay.

- At the end you drink--
- Extraordinary.

It's like really posh cheese
on toast with beans,

I love it.

What I love about great,
great grandmother Maria's

party food

is that it's quick, fresh,
hand held

and authentically Mexican.

The family love this food,
including son,

Abelardo Junior.

The funny thing is
it's like we're in America

but it feels like I'm in Mexico.

Because you basically are.

My father would tell us
from the very beginning

At home we are Mexican,
outside whatever.

And the border's what?
An hour and half away?

The border's
about two hours away

but L.A. to me is home
because of my family,

because most
of my family is here.

With our six kids,

you know, myself
and six grandchildren.

I'm trying to catch up,
I've got three.

- Well there you go, man,
- I'm working hard.

- You know how it's done.
- The Mexican spirit.

Straight into
a proper Mexican family party,

which is exactly what I wanted:

big families, lots of daughters,

lots of cousins, aunties,
all that sort of thing.

They like to dance out here.

I may be a token white boy,

but I'm feeling really
at home here.

Tomorrow, I'm going
to another gathering

just around the corner.

But their ties are to a more
infamous family:

the L.A. Blood gang

I've rented an apartment
in the hills,

but it's not
in the Hollywood Hills.

My brain's not working.

Tomatoes, eggs...

I'm in L.A.'s Mexican community.

See that silkiness?

Last night, Maria packed me off
with a doggie bag

so I got all the ingredients
I need

for a Latino answer
to a hangover.

You can't forget the chilli,
just a little bit.

It's my first go
at huevos rancheros,

eggs ranch style.

The Mexicans do use tortillas
like bread,

but they're a bit more
adventurous

with the early morning flavours.

Chilli sauce, tomatoes,
avocado and coriander.

Tiny bit of Mexican cheese.

That is up there,
nearly as close as a full monty

by my mum, it's brilliant,

really good for hangover.

What I loved about yesterday
was like obviously,

in Mexican culture

that old young family

sort of knitted together
is really important.

I think there's probably
a lot of people like me

that kind of feel
a bit guilty about mum and dad

or nan and granddad,
kind of getting older

and not being integrated
and actually,

what I saw last night
in Maria's family

was like it was nana
do you know what I mean?

There's nothing formal about it,
that's family.

La-La land is home
to more celebrity families

than any other city.

But it's also home
to more gangs.

And for some
of the Mexican families

who moved here in search
of the American dream,

life in the world's
gangland capital

is a bit of a nightmare.

I'm going to go and see
a young guy called Rigo.

He's a young Mexican chef,

he's working
in the Four Seasons in town

and he comes from certainly
a colourful background.

A lot of problems,
a lot of issues,

a fair bit of crime.

He's invited me
to a commemorative meal

of his uncle that passed away,

so essentially,
it's like a funeral meal.

When Rigo's uncle, Emanuel,
was gunned down four years ago,

he became just another statistic

in the rollcall
of gangland murders.

They happen nearly
every day in L.A..

This is the birthplace
of the Bloods and the Crips.

For the last 40 years,

they've battled for the control
of the City of Angels.

Uncle Emanuel led
a notorious division

of the Bloods.

But to Rigo,
he was the dad he never knew.

I'm sort of half nervous.

When you don't know anyone,

that's kind of when
you're a little bit cagey

and I think it's this one.

Hey, Rigo.

How are you doing man?

- Hey, how's it going?
- You alright?

Thanks for letting
me come, bruv.

- Ah, no problem.
- How's everything?

Yeah, good, good.

Thanks ever so much.

These are my friends right here.

- How are you doing?
- Duke.

- Jamie, nice to meet you.
- And there's Grady.

Grady, how do you do man?
Nice to meet you.

How's it all going then?

It's good man. We're making
some enchiladas over here.

Wicked.

And you're cool with me to come,
I mean this is obviously

a private occasion
for you today.

Ah, no problem,
no problem at all.

It's like
a commemoration dinner, yeah?

Yeah, this is a commemoration
for my uncle Emanuel.

He was one of the members
of the Ghost Town Bloods

and this is him right here.

He looks very similar
to you actually.

Yeah. I mean the colour
that we wear represent is red.

Oh, so that's what the...

That's what the red bandana
stands for.

I was wearing straight red,

like a red jacket, you know,
red sweatpants, red shoes,

I mean there's no way you
could miss me,

you know what I'm saying?

If you're walking around
these neighbourhoods,

I mean it's very lucky
that I didn't get shot,

you know, at those times.

Tell you the truth,
from the first grade

I knew what I wanted to be,

you know, I wanted to be
a Blood, you know,

- I wanted to be just like--
- What's first grade then?

- How old?
- First grade

I would assume
would be like seven years old.

So at seven years old,

you knew you wanted
to be in a gang?

I knew I wanted to be a Blood.

Is that because there's the lack
of sort of like

role models out here?

Opportunity, yeah.

There ain't no
American dream out here.

That's if you don't live
in Beverly Hills, man,

you ain't going to make it.

But thanks
to a culinary programme,

Rigo's now moving
with a new crowd.

He's cooking breakfast
for Hollywood superstars,

and it's hard to imagine
that seven years ago,

he was selling crack
and carrying a gun

just like his uncle.

So was this his favourite dish?

This was one
of his favourite dishes,

you know.

A lot of times when, you know,
people pass away

in Mexican tradition,

you know, it's very common
that we have a big gathering

and celebrate with food,
you know.

It's kind of like we celebrate,
you know, their passing

and going on to a better life.

Rigo's making
chicken enchiladas.

Enchilada means to add chili

and he's got that hit going on
with the fresh salsa, too.

So Peppers. You've got
the garlic that you peeled here.

These tomatoes have gone
in skin on.

Ok, now taste that.
You can kind of smell

the heat already.

Oh, man. Oh, man!

That is insanely good.

Got that
blackened charred, zingy

- and the coriander's wicked.
- Yeah, that's really nice.

- That's going to be good.
- Yeah, it should be good.

This is a classic Mexican dish.

Meat or fish
wrapped in something starchy.

Think of it a little bit
like a cannelloni,

but instead of tomato sauce,

it's doused
in a zingy green salsa.

Yeah, these boys
are going be hungry, man.

Food offered Rigo
a passport out and he took it.

But it's a different story
for Duke and Grady.

I got shot in the hand.
I lost my fingers.

Then I got shot in the back
in 2004 at a club.

So was the gang life
almost like a job?

I mean did you have to have
jobs as well as gang life

or is it just gang life?

Just straight gang, hustling
in the street, you know.

So how'd you make your money,

selling drugs
and stuff like that?

You know, it's street life,

you know,
that's the life I lived.

Do you ever kind of get
flashbacks onto the old life?

Yeah, I do.
I have flashbacks of,

you know, things
that I've done in the past

or, you know,
getting caught by the police.

I mean I still have flashbacks
or dreams, literally

dreams of my uncle,
you know, being with me

and doing certain things
and I notice

that in every single dream

it's a dream of him still alive.

At his funeral I was literally,
you know,

it's kind of emotional

but I still was praying
that he would rise

from his coffin, you know,

that he would be alive
because I never,

I never, you know,
expected that.

He was a big man to go down?

Yeah.

So now we go ahead
and add the oaxaca cheese.

I'm not used
to having these deep,

meaningful, emotional
conversations

over enchiladas, brother.

But god bless you,
I mean love you for it.

Oh. Yeah, man.

Shall we put
these bastards in the oven?

Yeah. Let's do it. Alright.

For all the bleakness of life
in these ghettos

it's just good to see families
and friends coming together

over good authentic
fresh home cooked food

and that can't be a bad thing
wherever you are.

Close your eyes.

Lord we come before you
right now in the name of Jesus.

We thank you for this day,
we thank you for this food

that we're blessed to have

and we thank you
for the memory of Emanuel Molinari.

And we just thank you
for the time that we had

to experience with him lord.

In the name of Jesus, we pray.

Amen.

Well, I've got to be honest,
I wasn't quite expecting that.

He's a boy done good.

And, uh, he's off drugs,
off selling drugs.

I can't imagine what it must
be like to be born

into this environment,

Um, kind of ghettos, really,

where there's families
trying to be families

but it's almost
like if you're young,

the chances of you getting
in a gang is very high.

It's like your fortune
has been decided for you.

I mean, that's the impression
that I've got.

I hope that Rigo Junior
makes something out of his life

just like his dad.

They're only little
for a short time though.

Yeah, yeah, they grow up
really fast.

You wait, four years

and they'll be answering
you back.

That's true.

Come here, son. Rigo.

Let's go.

One, two, three.

I know from my work
with apprentice chefs

at my charity restaurant, 15,

how strong the pull
from the old life can be.

And Rigo's still living
in the same neighbourhood

as when he was a gangster.

I had one student
that was in one

of the biggest gangs
in Birmingham

and he was in London
and he was with me

for six months
and he was brilliant

and he just got
a phone call one night

from someone in the family
that got a bash

and I never ever saw
him again, no-one did,

you know, very sad,
very, very sad.

I want to know
how many kids like Rigo,

who tried to create new lives
actually pull it off.

I'm going to a place
called Homeboy Industries.

It's a project
after my own heart.

Because, like 15,
it's founded on the belief

the food can break
the cycle of crime.

It was set up 21 years ago.

The boys run the bakery,

knocking out traditional
celebration cakes.

And the girls run
the homegirl café,

specializing in
healthy Mexican cuisine

and that's what I'm after.

- Jocelyn.
- You're Jocelyn.

How old are you, my love?

- Yes. I'm twenty-one.
- Twenty-one.

And this is like
an incredible colour.

- It's, um...
- Spinach.

It's spinach, mint, lime juice

and sugar and water.

That is seriously good.

How easy is it
for a girl gang member

to sort of breakaway?

The thing that made me
realise the most

that I needed to change
was when they shot at my house.

Shot up your house?

They shot my house so...

Did you have a child
at that point?

My little brother, my sister
and my daughter.

They were in the house.

There was 18 bullet holes.

Eighteen bullet holes
in the door?

In the door. The kids
were screaming and crying

and my grandma ran and tried
to get them down to the floor

and the bullets just
travelled all over, you know,

I mean,
even as we were running out,

they were shooting still
the garage and everything.

So that was when I realised
like, "I don't want this."

And these tattoos
you've got around you.

I mean Leonard?

Oh, yeah, there's Leo,
he's my boyfriend,

Well, one of my ex-boyfriends.

He's actually facing life
right now.

Leonard is?

Yes, he's facing life.

- For?
- Murder.

The dishes served here
all Mexican specialties

but their freshness and vibrance
are a reminder

that we're
in the sunshine state.

Paddy runs the kitchen

and she's agreed to let me
have a go

at my very own Mexican salad.

I'll be the homeboy

and Jocelyn will by my homegirl.

Never, ever imagined
Mexican salads

could be so diverse
and so exciting.

This became very Mexican.

This is very popular
here with us

and it is, it is...

and it is jalapeno peppers,
apples, Fuji apples

and tomatillos,
you know tomatillos?

It's juicy and delicious
and fresh.

And really sweet,

and bring sort
of flavour to salads.

That is amazing.

I think it goes very,
very well with carnitas.

Rich pork.

- Sweet apples.
- Apples,

jalapeños, cilantro.
That is amazing.

This is a flavour I can remember
from when I was a child.

This is our mole and we make
mole in the traditional way,

so it is an artisan job,

- I love this.
- There are 37 ingredients.

- Thirty-seven ingredients?
- Yeah.

There are at least seven,
eight different dried chillies,

pecans, peanuts, sesame seed,

pumpkin seeds, walnuts, pecans.

It's no surprise to me
that mole includes chocolate

but I had no idea about
the 36 other ingredients.

I mean, I'm tasting
a side of Mexico

that I'd never even
thought existed.

All those layers
of spices and the seeds.

For me, this mole,

I mean there's nothing
like this in England.

People would go crazy for that

because the kind of cleverness
and the sort of flavours

that are bouncing
around your mouth

are very comparable
to a really good curry.

Can I go in your fridge
and just pull some stuff out?

Are you planning to cook
the salad?

Well, I'll make some stuff up
like you made that up.

I want my salad
to have a Mexican mix of heat,

freshness and crunch.

What do they call
that green drink you did?

Oh, Angela's potion.

Okay, I want you
to make dressing

instead of a drink.

Mix avocado, chilli and lime.

Get your lime
and just sort of roll it

and just put some weight
onto it,

and after a couple of minutes,
then you can cut through it

and just squeeze
your lime into there.

Then I'm going to add salt,
red onion,

tomatoes, garlic, and coriander,

or cilantro
as they call it here.

Mexicans use this
for a herby, citrusy flavour

in all their salsas.

I might just put a little bit
of mint in there as well.

Okay, honey, if you just
put like that much

of water into there

and just liquidise it for me.

She must think I'm mad.

My girl's from the ‘hood
and she's... you imagine?

So, I'm putting
just a bit more lime in

because basically,
whatever you do

for a dressing,

when you put it on salad
leaves it always calms down.

So you need to be a bit cocky

and then by the time you've got
it on it, it's just right.

For a kind of crouton,

crispy fry some sliced onions
and tortillas.

Okay, the moment of truth.

A little bit of salt
over the top.

Okay, let's do it.

I'm just going to put
just enough to coat

and then I'm just going
use your fingertips

to dress the salad

and then...

I'm still making this up
as I'm going along.

And then to go on top,

get the nice crispy bits
like that.

And now for the finishing touch,
a nice dollop of sour cream.

Let's have a little taste.

Great.

What do you reckon Jocelyn?

Good, I like it.
It has a good taste to it.

The Homeboy staff arrange
social events on mutual turf

in the middle
of the urban jungle of L.A.

and this reminds everyone
of the mission:

futures, not funerals.

Right, who wants some food?

Yeah, help yourself guys.

Here we have apple
and tortilla salsa

and, um, pico de gallo.

Ah, you alright man. Jamie.

- Fabian.
- Nice to you meet you, bruv.

- Juan Carlos.
- Juan Carlos.

And I'm Dan.

See, I never knew that Mexicans
did a lot of salads

but like looking
at your menu at Homeboy

there's a whole load
of Mexican salads

I didn't even know about.

And a lot of these foods

are very,
very traditional, antique.

These foods were being
made way back

from our ancestors like mole.

Like mole.

Then you got the gorditas,
and you got the sopes,

and these are--

- I learnt to make gorditas.
- Yeah.

The little fat girls.

Yeah.

You call little ladiesgorditas or not?

- No, no...
- That's a bit insulting?

Unless she's your wife
and she's able to accept that.

"Come here gordita,"
you know what I mean?

Then it's proper

but you're not going to try
and pick up

on a female, are you?
"Come here gordita."

No. Yeah, she'll slap you.

Fabian is a drug counsellor
at Homeboy

but just five years ago,

he was a crystal meth addict
who carried an AK-47.

Father of four, he's now trying
to rebuild his relationship

with his children.

Are you going to be
in town for a little while?

Uh, another five days.

'Cause I'm having this baptism

and it's a family tradition
of baptism.

I'm baptising my little daughter
who is ten months.

Her name is Maya.

and I was wondering that maybe
if you have time

to stop by,
I think that would be nice.

Oh thank you. No, no mate,
that's really kind of you,

you know I'd love to do that.

This baptism
isn't just about his daughter,

it's about all of his children,

and I'd like to contribute
to this family occasion,

so I've offered to cook
for the party.

I'm determined to come up
with my version

of a Mexican feast to remember.

What a day. I feel absolutely
mentally exhausted.

But also they're on a journey.
Do you know what I mean?

It's not like, oh,
it's all a happy ending,

you know.

They're on the straight
and narrow.

They've done incredible things,
you know, like,

like, you know,
they are achieving

and they're making a better life

but, you know, that old life

that's always around the corner

but the stories

and also the normality

of murder and killing
and shooting is just...

it's all about drugs
though, isn't it?

Drugs has got so much
to answer for.

So much.

The California dream
is about having it all

and hitting the beach,

and it's here
that the macrobiotic

and the Mexican diet meet

with a shared love of seafood.

This is a hell of a contrast

for being
in the ‘hood though, isn't it?

Yeah, alright.

Ex-gang member, Rigo, and I

are at his
favourite local beach, Redondo.

This is sort of the L.A.
that I remember seeing

on the TV as a kid.

Where's Pamela Anderson?

- Yeah, right, walking down.
- She should be around.

I met Pamela Anderson once.

- She's getting a bit old now...
- Yeah, right.

How old is she about?

Uh, forty something.

Forty something, wow.

- Yeah, she still looks good.
- Yeah, exactly.

I need to get my mind
off Baywatch

and get onto finding
a great Mexican fish dish

to cook at the baptism.

What's the nicest fish
you've ever caught here?

Um, shark.

- You caught a shark?
- Yeah, we made ceviche with it.

- Did you?
- Yeah.

Come on. Man, that's wicked.

I used to love
fishing trips with my dad.

The closes Rigo had to a dad
was his uncle.

He used to bring him here

and it opened Rigo's eyes
to another life,

one which his uncle didn't live
to see him fulfill.

I got, you know, my cousin
in jail for 75 years.

I got, you know,
my other uncle in jail

for probably about
the same time, you know,

one uncle dead.

I mean just, you know,

lot of family members
and friends that are,

you know, locked up
already or in jail.

So what mentors
have you got in your life now?

- Um...
- Positive male.

Positive male--

I wouldn't say I have
any right now.

- Right.
- Right now.

But I guess you got kids
so you've kind of got

to take that role yourself
I suppose?

Exactly.

Yeah, it is kind
of funny, you know,

it's like you don't grow up
with a dad

and you have a kid
and you don't have no idea

how to be a dad,

you know, how to be, you know,
the best dad that you think.

Does that worry you sometimes?

It does, it does, yeah,

you know, 'cause I never had
an example to follow.

Now this is English style.

If we had to feed a family
right now,

our kids would be starving.

This is ridiculous.

We've been trying for two hours,

and at this rate,
I'll end up having to buy

some fish for our lunch.

Law of averages
normally tells me to go

and have a beer at this point.

Yeah, right.

Oh, they got one.

That was where we were.

You alright, mate?

Um.

I don't suppose you want
to sell that fish do you?

Sure do.

- The big one, yeah?
- Yeah.

Thanks guys, that's really kind.

If I catch one,
I'll swap you back.

I was kind
of romantically hoping

we could catch our own.

Yeah, so what I'm going to do
is I'm going to do

some nice fresh tacos.

- Can I give you a job brother?
- Sure.

If you can deseed that

and finely chop
that little baby.

I love the hot and crunchy mix
of salads

at the Homegirl Restaurant,

so I'm going
to mix up asparagus,

courgettes, radish,
and not forgetting,

the Mexican heat.

And if I wasn't with
my Mexican friend here,

I'd say, "Go easy on the chilli

and add it to your taste,"
but I know he's going

to be into the spice and, um...

So I've got these lovely
little Mexican limes go in

and I dress it
with a little oil.

You want to season
it up, brother?

- Sure, sure.
- Mexican style.

I'm wondering whether there's
a celebration fish recipe

that might be good
for the baptism party.

The Mexican's like their fish?

Oh, they love fish, man.

So, what's the big ways
of having fish?

Maybe, you know,
on a nice cold day

we'll get a tomato soup

or a fish soup
or something like that

and basically they'll cook it
in a stew

with tomato juice in it

and they'll add
seven different type of fish.

Sounds amazing.

But we've only
got one fish, mackerel,

and I'm going to season it up.

Right, let's cook
these little babies,

look at them.

They want to go skin side down.

You can see it bending up
like that.

Let's have a little look
at this stuff.

Mm!

Look at that.

Slip right off.

That is perfect.

That's just what I wanted.

I'm using traditional
wheat tortillas,

which suffer
when they're heated.

Those hard shell ones

are a more recent
American invention

but everyone adds
avocado and sour cream.

And then take
a little bit of our fish.

Like that.

So then pile on the salad,

a bit of coriander
and some radish.

Little bit of chilli sauce
just to remind you

that we're addicted

and it's that fresh bit
of lime juice.

For me, that's what I've learnt
about Mexican food,

just that little bit
of life at the end.

I mean just look at that.

- Yeah, that's nice.
- That is a mouthful, man.

That is a mouthful of heaven.

Tell me what you think man,
I hope you like it.

I never thought mackerel
would taste like that,

would taste like that,
it's really good man.

The skin is nice and crispy,
it's really nice.

I got to try and get this
in my gob.

I'm really pleased with that.

We've got to go and give one
to one of those boys.

Oh, that's right.

- Right.
- Forgot all about them.

Let's get these Chinese boys,
let's get ‘em going man.

- Mexican style.
- Yeah.

- Here you are, mate.
- Oh, what's this?

This is your little lunch.

Thank you very much
for letting us have your fish.

- Thank you, thank you.
- Enjoy.

As I head back
to the Mexican enclave,

it feels like I'm crossing
a border, not a freeway.

And I'm feeling a long way
from home right now.

Hanging out with Rigo

has got me thinking
about being a dad,

so I've put a call in
to back home.

So, stand up,
open your hands out

and sort of put them
at the same high as your head.

Being a responsible father
can sometimes be hard work.

Bend forward,
tuck your head under

and the rest
will sort itself out.

You have to live differently
when you've got kids, you know?

Obviously when I had kids,

it made me stop
driving my scooter.

It sort of, you know,
it kind of makes you

look at things you do,

the way you act.

I try really hard, you know,
I got a lot to make up.

I'm a weekend dad, aren't I?

So, you know, you kind of got
the guilt of not seeing them

Monday to Friday

but I don't think it will always
be like that but,

you know, I do worry
that you miss their...

miss their best little bits

and all the little bits.

Ex-drug addict
and gang member, Fabian,

has a lot of guilt about
not being there for his kids

when they were young.

I want to show my support
to Fabian and his family

so I'm going to dedicate
the rest of my time here

to research
the best Mexican feast ever

to cook up at the baptism party.

Wow, I'm really into that.

Oh, my lord.

There's some killer
chilli sauces going on here.

It's just smoky and sweet.

Can I have a beer please?

Imagine putting that in a stew,

like a mole
or something like that?

No beer.

I've decided to cook my version

of the Siete Mares,

The Seven Seas Soup
that Rigo suggested

but there was one key ingredient
that I've never used before.

This is probably
the weirdest shopping

I've ever done.

Basically, I'm in the middle
of L.A.

and I'm going to a cactus farm.

Ah, no way.

That is the most surreal thing
I've ever seen.

Oh, have a look at this,
this is ridiculous.

Oh, my lord.

- Hello.
- Hello.

Good morning.

Cutting the spikes off.

Excuse me, how do you cook?

-How do you...?

That's Italiano, huh?

Español?

Huevo: with eggs.

- Fish.
- Fish.

I never used it,

I never cooked with it
in my life.

You can eat this raw?

Yeah.

It's the most
extraordinary flavour.

On the outside it feels
like a runner bean.

On the inside it kind
of feels like a cucumber

but it tastes
completely different.

It's like, um...

It's a little bit like
a under ripe tomato meets...

a cucumber meets a slap
of spinach meets...

squeeze of lime.

It's delicious.
it's really, really weird.

- Stomach.
- It's good for the--

The stomach, yeah.

La digestión.

Digestion. Yeah.

I'll buy this like this

but also can I buy
some whole ones as well?

Yeah, I'll take some.

I'm quite looking forward
to cooking them, actually.

By the sounds of it,
you can use it for everything.

Sounds great.
It's like I can use it

like a zucchini,
I could use it like

a bean, runner bean.

My next stop
is also off the radar,

I'm going to a swap meet.

Which is like
a huge Mexican flea market

and you can get everything
from pinatas to peppers.

Excuse me,
do you speak English? No.

- What is this?
- Try one.

What's it called?

It's good for you, um...

He's basically saying
this is like natural Viagra.

I'm only going to have one more,

otherwise I'm going
to get in trouble.

It's slightly garlicky.

- It's nice.
- You like it?

Yeah, I do like it.

I'm really into
the Mexican use of chillies,

nuts and chocolate

and I have an idea
for a mole inspired tart.

Ah, peanuts.

Cilantro.

Let's get some nice chillies.

Alright, we'll go
for a bit of those.

I like these ones.

These ones have got
a really sort of just

slightly apricotty taste
but they're bloody hot.

This one is new for you.

No, that doesn't look
like anything.

That doesn't look like
the things I'm trying...

- Mezcal.
- Mezcal?

You take it and maybe lay down.

- Oh really?
- Same thing.

Same thing. What do you do?

You eat it?

- Yeah, don't worry.
- What's it like, Viagra?

No Viagra.

No Viagra.

Chiclet. Gum.

Mm, yeah.

Yeah, it really tastes
like shit.

She may have told me its name,

but she failed to mention
that it's a cactus fungus,

which in the Mexican community,
is used as a legal high.

What is this, darling,
that I'm eating?

- Mezcal.
- Mezcal?

Mezcal.

I think that stuff's starting
to send me a little bit mad.

I'm starting to halucagenic...

I can't even say it.

Right, what am I doing?
Ah, limes.

Look at these two,

they're beautiful, beautiful.

I'm a little bit trippy.

It's the morning of the baptism,

and while Fabian is getting
Maya ready for her big day,

I've already started
on a big surprise for the kids.

Look at that.

This is a piñata.

It is basically like a Mexican
giant Christmas cracker,

which is brilliant.

I love the way they sort
of make a celebration

out of just sort
of like slum dog crap.

I've definitely been a minority.

In actual fact,
for the whole time

I've been here
it was only yesterday

when I actually went out
of the little Mexico

and actually felt
that I wasn't in Mexico,

do you know what I mean?

Okay.

I've come up
with a chocolate tart

to rival Homeboy Bakery

and it's all about
the mole inspired dusting.

The chocolate mole

is kind of the way
I'm going to finish it actually.

It's a cocoa dusting

that I'm going to put on the top
so you get that sort of spice.

For the tart filling,
melt 200 grams

of good chocolate
with 150 grams of butter

and a pinch of salt.

And actually, if you look
at Mexican food,

there's like little salt hits.

I'm going to give
that short crust pastry tart

a nice gooey caramel base.

There's something about
hazelnuts and caramel,

it's just such
a great combination.

Whiz up three eggs
and 50 grams of sugar

until frothy.

Boil to a syrup 150 grams
of sugar

with 75 grams of water,

and then add to the frothy eggs
with the chocolate.

I mean look at that.
That has got to be

the best sight
in the world, isn't it?

And then as soon you've got
that nicely mixed,

goes on like this.

They're ready for cooking,

so I can get going
with the dusting.

Which inspired
by the homegirl mole.

I really love that brave blend
of sweet and savoury spices.

I want to put a little bit
of cinnamon,

a couple of cloves,

tiny bit of coriander seeds,

a little bit of dried chilli,

Um, you know, 'cause actually,
chili and chocolate,

even if you've never tried it,

trust me, chilli
and chocolate rocks.

I just want to bash these up.

Orange zest, sugar and salt

and that's ready to dust
the tart when I get there.

If you taste it...

You got chocolate

but there's other little bits
of funky stuff going on right.

And before you think
that'd be horrible,

when you've got it around
that little beautiful thing

it's going to rock n' roll

and I'll serve
that with some sour cream,

which is a big
Mexican thing as well.

It'll be fantastic.

I'll be cooking my version

of the fish soup
of the seven seas

with cactus in front
of the guests.

Right, semi smart.

But right now, I need to focus

on getting to the church
on time.

Should be good.

Ah, that's just typical.

I tread in dog shit on the way
to the christening.

Filthy, disgusting.

Since I arrived in L.A.,

I've seen many sides
of Mexican family life.

From a celebration of birth
to a celebration of death.

And now, a celebration
of new life.

Fabian's daughter, Maya,
is one of 276 babies

book in to get baptized
this morning.

Two thirds of babies
born in this city are Latino.

She was so good in the church.

You were so good in the church,
weren't you?

My little girls,
they'd have been going crazy

but thank you
for letting me come anyway.

Do you want to learn to make
a beautiful Mexican fish soup?

I've recruited Fabian's sons
as my home boys.

Pour that in there.

Just hold it in and move it
around until I say stop.

You won't believe
how quickly we cook this.

Okay, swap.

Now you add that.

to start with, get some oil

and roughly chopped
garlic going.

- Daddy, what's that for?
- That's gas.

Now don't get too near
this kids,

this is hot, yeah.

You tell your boys
this is hot, brother.

Yeah, it's hot so stay back.

Oh, I thought he was going
to say it in Mexican.

Okay, kids.

These are mussels.

Keep stirring brother.

a generous splash of tequila

and then for another
Mexican kick, chilli.

It's been in every dish.

Fresh chilli
that's what that is.

this recipe mixes
seven different local fish

topped with a big handful
of coriander.

I'm going to put tomatoes in,

this is going make it
much sweeter.

I'm using the cactus
I got from the farm.

A little bit of lime juice

and we're nearly there.

It's going to be good. man.

Oh, that's going to be good.

I'm so...

I'm so pleased with that.
I'm telling you.

You alright darling?
Three minutes.

She keeps checking
when it's going to be ready.

Three minutes.

I'm really happy with it
but the real boss

in Fabian's household
is his mum.

Lime.

See, that's what I love
about Mexicans man,

they always that little bit
of crunch,

that bit of chilli,
that bit of lemon,

that little bit of lime.

But that's true,
that's what it's about.

- I taste it?
- Yeah.

It's good.

- You like it?
- Yeah.

Nice flavours.

Good flavour.

So we've got this nice mole...

seasoning. Look at that.

So you got the chocolate.
You've got the crisp top,

caramel and hazelnuts
in the bottom.

That's a definite winner.

Have you been licking
in there already?

Have you got a little bit
of that chocolate cake

around your face?

Where are you going?

Have you got chocolate cake
on your face?

Alright, first up. Batter up.

We are now smashing up
the piñata.

It is very beautiful.
Kids love it. Look at this one,

look at this cute little kid.

This is where all
the gang stuff starts I'm sure.

Come on girls, whack it.

Go on kids. Go on Fabian.

I've been in East L.A.
I've been in the ‘hood

with the boys,
with the families.

It is part of L.A.

that I used to be scared
to go to and I'm not now.

This week has been learning
about kind of chains

of behaviour and actions,
do you know what I mean?

And that chains can be broken
but the odds are against you.

If you look at people

like Fabian and Rigo
and everyone

at sort of, you know, Homeboy.

that are making change,
you know,

it is about getting out,

it's about seeing round
the corner.

Next time...

I've never seen
anything like this.

I'm heading out of the city

and I'm going in search
of Native American cooking...

Don't laugh at me.

on the Navajo reservation.

I'll be getting down
to the bare bone.

This is a completely
different style of butchery

than I'm used to.

of a way of life
on the brink of extinction.

Sounds like
my students' common room.

and discovering for myself
how tradition is everything.

If I made you a round dumpling,
would you eat it?

No.