The Art of Mayan Cuisine in the Yucatán: Cook It Raw (Part 1)

The Art of Mayan Cuisine in the Yucatán: Cook It Raw (Part 1)


[MUSIC] Food is so
fucking beautiful, man. Cuz it’s everything. By bringing the chef
out of them and show them different
realities, dis, different approaches
to food, different raw material, and
different interactions. Discover the people
behind the, the cultivation of those
ingredients and, and get a first full
immersion into something authentic,
real. [MUSIC] Sounds really beautiful.>>And, it’s got that
special feeling. I mean, that.>>Yeah, yeah, yeah.>>You immediately
start to shed all stress
when you come here.>>Yeah, yeah, yeah. Yeah.>>Must be a lot of
fish out there today. Look, the pelicans,
the cormorants, frigate birds. Everybody’s here today.>>Yeah.
[SOUND].>>I’ve never
seen that before, fishing down through
a hole in the pier. [MUSIC] My name is
Alessandro Porcelli and I’m the founder
of Cook It Raw. And, we’re here
in Yucatan. [MUSIC] Cook It Raw is
an exercise to change that way that
we are doing things. [MUSIC] I see the chef almost as
an investigator, and, and this is what I like to
instigate in chefs, to be exploring. We’re not going
two hours or three hours in
a conference hall and we’re gone, we, we’re living it together,
you know? [MUSIC] Reading about the, the Mayan culture in
the Yucatan, food is the, the central stage
of the life.>>All of that is
going to get ground.>>Most people, they
wake up in the morning, they go fish, and they cook what they
catch in there.>>You guys
should try it. I’ll salt it
to your taste. [MUSIC] Food, at the end of the
day is just fucking food. But, at the same time
through food and through the convenial
aspect of food, you can really talk about
a lot, a lot of issues.>>Now, this is the only
farm in the world for octopus, but
the only problem is the investment.>>The food is
just a pre-text. It’s about the connection
and, and, and the energy. [SOUND]
[INAUDIBLE] The meat is cleaner if you drain out the blood. [INAUDIBLE].>>We went to Calchell,
this beautiful family and we spend all
morning with them. Then, we learn
about the [SOUND].>>That’s the brain.>>This is one of
the basic staples of this cuisine. [SOUND].>>The hole is
called Pib. The first thing you have
to do is get wood, and with the wood you
make a pyramid. The first thing you have
to do is get wood, and with the wood you
make a pyramid.>>The are pork, which
is cooked into a hole. We are some [FOREIGN]
Covered in banana leaves.>>[FOREIGN].>>Si, si.
>>It’s a very primitive way of cooking. As you know,
you just covered pork and you put it on
the hot stones and you let it cook for
three hours.>>Pibil actually
means buried. So, everything that you
do, or everything that has the suffix pib means
that it was buried.>>I’ve never seen
the pit being built.>>Yeah.>>And, what’s still
fascinating to me is the wood pyramid
with the rocks on top.>>Mm.
>>Cuz a clam bake is the other way around, and this makes much
more sense.>>[LAUGH]
>>Perfect.>>You get closer,
you can actually beat out the heat remains
in the [INAUDIBLE].>>[CROSSTALK]. [MUSIC] The simplicity and at the
same time the complexity of the why the people
evolve with times, still keeping
a very solid base, understanding nature. This is what I
would like to for these chefs and invite
people to experience.>>Who’s got a tortilla? Grab a tortilla. [SOUND] When we took off, we left Merida and we went to Valladolid. Is the market
around here?>>Two blocks.>>Hi, Eric.
How are you doing, man?>>Good. Good.>>Ay,
good to see you, brother. This is Eric Werner from
from Hartu in, in Tolume. Today, we are going
to buy the food that we are going
to cook tonight. And Eric has been coming
to this market for the last four years.>>Well,
I got some fortune for us to play with today. Some really beautiful
tomatoes and some wonderful stuff.>>The whole thing about
these markets, right, is that everything is
organic because every. This, these ladies right
here represent their family, and they have
a small farm on their property, where they
grow things for their family, for, for
their, for their homes. And then,
whatever’s left over, they’re selling
here in the market. Here you have Okay, and this is called [FOREIGN],
right?>>All right?
It’s very rare to see this, okay? Very rare.
We should definitely get it. We should try it out.>>You think it’ll work->>Yeah.
>>If we put this in the ash?>>Yeah, a lot of, I mean,
a lot of the Mayans who have cooking things like
that is done in the ash->>Yeah.
>>Cooked in the fire, and then poured honey
over top of it, and that’s how I eat it. So, it’s really
delicious. [MUSIC] So, I’ve been here for
about five years, going to markets
all over the place. You get things and you
try to cook with them. Real references,
ask the lady. Okay?
And, how they do it, all right? And, how do you use it? How do you serve
it to your family, you know what I mean? That’s, that’s really the staple of learning
how to cook in, in a land that you’re not
really familiar with. [NOISE].>>Clear this place,
guys.>>After we went to
driving with all these ingredients and setting up camp
right in the jungle. The house is
absolutely amazing. [MUSIC] And, what about
that place there?>>Fine.
>>You do a>>Juice bench.>>I’m going to do a,
we’ll try that. I’m going to have a big bucket
with a load of fruit.>>Right.>>We said to use all
those ingredients that we bought at the market.>>The most sacred
thing to do is to cook over open fire,
in my opinion. It’s really like
a relationship that you have with a human being,
you know? You talk to it,
you learn about it, you understand it. It sounds kind of weird,
but in reality it’s what brings you through
the night, gets you through service. You know, what cooks
beautiful food.>>I’m very interested
to see these roots that we’re cooking in these
embers here, in the, in the coals. And, there’s like a weird
root that I’ve never seen before that they have. [MUSIC] In the dark,
there’s not a lot of aesthetic, you know? It’s like you taste it,
touch it, that’s it. If it’s good,
it tastes good, it’s good, you know? [MUSIC]>>We invited this Mayan
people that treated us, but that’s
because made it, the shit happens there. You know?>>This was the main
thing we learned from the Maya. You have to
respect all this. [MUSIC] [NOISE] When
the plague happened, many years ago… I don’t remember
what year. But I was about
nine years old… We learned to eat
all kinds of things.>>If you see this, you’d
never guess you’d eat it.>>I know, right? [CROSSTALK].>>What the fuck is that?>>We never know when
a plague might hit. But bugs only eat
the leaves of this. They don’t eat what’s
underground, so that’s how we
can survive… …with the Macal. [MUSIC]>>Here we have
a little macal. We have some local lard. And you mix that all
with the salsa that we have here. [MUSIC]>>And, we went to
visit the because she’s partnered with
the global alliance for clean cooks so.>>We’re at Ana’s house. She promotes our
wood stoves. We try to teach women
not to breathe in the smoke because it’s
bad for their health. We try to teach women
not to breathe in the smoke because it’s
bad for their health. As you can see, smoke comes out
everywhere here. Sometimes I cry
while I cook, because of the smoke… Most households use
a three-stone stove with an open fire. This wood stove
is different… With it,
the woman who’s cooking avoids breathing
in the smoke.>>It’s wonderful that
somebody’s come up with it, the concept
of doing an oven. And, the other thing
that’s very interesting is that, logically,
I was thinking why isn’t the oven higher,
because I work high? But, these women have
worked low for years and generations and generations, you can’t
really change that. When Alessandro said
to me the first time that people die from
taking the smoke, I mean,
it didn’t occur to me to what extent
you’re taking smoke.>>Yeah. Right.
>>I mean, when you’re sitting
at that level->>You’re in the smoke.
>>You are in the smoke.>>Getting all of it.>>I mean, you can’t. What’s important about
what we’re doing now is that… …we’re using corn in
all of these dishes. Corn is the most
important ingredient for all of us in
the Mayan zone.>>This is pumpkin seeds.>>I want to bring
one of these grinders home with me.>>You don’t need to go to the gym when
you do this.>>[LAUGH] We went and live completely
off the grid. [SOUND] We all slept
in hammocks on this amazing bay
with no signal, telephone, with
no internet. That was very fun,
actually. Finally, see a group of
12 grown-up people not using a fucking
telephone, man.>>Good morning,
Cook It Raw. [MUSIC] I love cooking over fire
and I love the beach. This is our job. It would be wrong
to be camping and eating packaged foods. [MUSIC] [NOISE] Okay,
we probably need a spoon, or some tongs, or
something, huh?>>Yep, there’s some
tongs right here.>>’Kay.>>So, we’re going
to put it in here.>>Yeah.
>>And then, we’re gonna
put it on the grill.>>[SOUND]. And, you can have
a cooking in a kitchen, instead of over
a fire in the sand. [LAUGH].>>But, this kitchen
is amazing, man.>>What we’re
doing right now, this is a suckling pig,
inspired on the trip. Cook it Raw. It has achiote, partly
inspired by the pib. It also has peppers,
garlic… …braised in this magical oven
here in Hartwood.>>Thank you.>>No, thank you guys.>>I really like the
technique of the filial. It’s fine to see people
that have so much care in, in the food that
they, they eat everyday. Part of the inspiration,
and also like, you know,
the friendship and seeing the, the style
of everybody else. We’re all so important in
the restaurant, we just, like, stay like this,
you know?>>Yeah.
>>You work so much, that [CROSSTALK].>>things.>>Yeah.>>That’s a very
important part of [MUSIC]>>So, we are here at
the Casa de las Olas. It’s sustainable hotel. And tonight, we’re just gonna end the
first session of world. And, we decide to invite
all our chefs here and just cook a nice,
intimate dinner.>>We had a, an idea to
make like a baba ganoush. We were gonna use
the round pepita, squash seed, instead of, you know,
stack like this tahini. Think it sort of
encapsulates the idea of coming from
different parts of the world to
a certain region, and seeing what they
use and adopting to it.>>Okay.
This is a lion fish. The poison is in
these spikes, but it doesn’t sting
when it’s dead. The poison is in
these spikes, but it doesn’t sting
when it’s dead. The problem is
when it’s alive. It has no natural
depredator in the Caribbean, and so
it has become a plague.>>Humans are the only
ones who can act as this fish’s depredator…>>Right.
And so we have to raise
awareness so that people eat
more lion fish. It’s a species that
is not native to the Caribbean, and
it’s hurting reefs. [MUSIC]>>There’s so many layers
that you go through, that you learn about,
and you understand->>Yeah.
>>In this beautiful part
of the world.>>Yeah, yeah.
>>I mean, it’s, you know,
Southern Mexico has some, you know, secrets that->>Yeah.
>>It takes years to understand, to get the feeling of,
that, you know->>Yeah.
>>Especially, you know, the otherness of
the Mayan community.>>Yeah, yeah.>>And, you know, and
how much of an impact it has on the way that
you live down here.>>Yeah.
>>Well basically, we’ve been traveling for
about a week and we’ve learned various different
things from various different wonderful
people that we’ve met. And so,
what we’ve decided to do is draw a little bit upon all the different
experiences we’ve had.>>We have a Cochinita
over there, which we, we did in the oven at Heartwood,
in the wood oven. And then, we finished it
on the charcoal grill. We were gonna do a pib
and dig a hole and do it proper, but
things happen. It rained, so.>>You have to find a way
to create situations where peoples relearn
about fucking learning, living, basically. What I wanna do is just
to have this energy flowing, because this is
the only thing that I personally think that
makes some changes. [MUSIC]

100 thoughts on “The Art of Mayan Cuisine in the Yucatán: Cook It Raw (Part 1)”

  1. Rich fucks always want to take poor people food and style and turn it into some bastardized version man fuck you turds

  2. In the past they came with swords and horses and took their land, and gold and people. Now they come with smiles and cameras and take their culture and history and knowledge.

  3. we treat white people so nicely yet they still belittle us acting like they're way better than us. they're so pretentious

  4. Read Now: You Could Be Buying Fruit from a Mexican Cartel, LOL
    You buy drugs from the cartels so what's the big deal with this.

  5. I call bullshit on "everything's organic." That's a whitey tourist fantasy. Local people spray the shit out of their crops.

  6. Am i the only one that wanted that bitch to stop talking about not breathing in the fucking smoke

  7. most of it looks pretty authentic.. except for the usage of lard in dishes. pigs are not native to mexico so i highly doubt the mayans cooked with it.

  8. Bro, dont know the guys name but the guy who slaughtered the chicken was a bit of a dick and an idiot, you can easily just grab it so it feels supported by one hand under the belly and one hand covering the wings. So by stressing the chicken he's causing unnecessary stress to it and fucking with the *taste of his dinner.

    *(the reason for this is, if you have an animal that has a lot of adrenaline pumping through its system makes it taste well like adrenaline which tastes almost gamey/like balls)

  9. I eat bigfoot poop granola bars,& love different reality 's,im authentic and genuine and totally understand that this is your show not mine

  10. I live in Mexico and am a patriot of this great country but I'm a writer and am a little crazy from writing & living alone on the sea

  11. Los norteamericanos como estos, son nongratos en mi tierra, la expropiacion cultural no es algo de lo que sentirse orgulloso, este programa debería ser llevado por un Mexicano conocedor de la cultura y gastronomía.

  12. Im sadto see my Mexican people work for these guys, this guys aint no turist' anymore I feel like they are trying to take our culture from us!

  13. Hubieran usado gente de Mexico para el documental como en el de Oaxaca o el de los Tacos.

    They could have used mexican people for the documentary just like in the Oaxaca and Tacos ones.

  14. Pibil.. Amazing! We cook like this throughout the south pacific Islands. "underground oven" my peoples call it LOVO – UMU or HANGI ❤️

  15. Funny how its sooooo cool now to be a racist latino. The hate and down right anger towards what you call white people whatever the fuck that means in this day and age with all the race mixing is laughable. Racist ass mexicans you fucking assholes are the biggest hypocrites whining about the white man then speaking in spanish talking shit about whites and blacks fucking hypocrisy is pathetic

  16. another opportunity white people got to prove that they were O K, that a white person has fucked up lol

  17. The pretentious air of these " foreign " hosts is gag worthy…..I would have preferred a local showing their cuisine…

  18. these locals treat those white vistors with so much respect like theyre inferior they shoulnt even tell them their secrets and share their culinary techniques for them to brag about it and open up their own restaurants in fucking hipster ass areas like Brooklyn

  19. Beautiful vid!!! Props man pros! Beautiful music🎼Traveling around the Yucatán🏝with friends,sleeping in hammocks, eating great food 🥘 good drinking 🍷meeting the locals and what an experience! Gracias

  20. Yet another video of cultural appropriation through someone's bullshit personal revelations. I fucking hate pretentious people!! The one man that seemed real out of all these clowns was Eric Werner but if they aren't giving back to those communities then they are just robbing the poor as usual.

  21. Mayan food is disguising and tastes like dirt. Go to the Yucatan and eat the local food without a french chef cooking it. You'll puke. They eat rancid meat and lots of ham/hot dogs. That being said the coast has some yums if you can handle warm raw fish. Again Vice you failed. Eat some black turkey tacos from the market in Merida…. Then publish this shit. #MarioBisInnocent

  22. This guy funny he just cusses when u don’t expect it.. I’m rocking with this dude and the food got me hungry

  23. Call me crazy, but how is it fun cooking a few fish and some sides and then having a bunch of people standing around picking at it? I hate that. Get a table, get some plates, and either serve ppl or pass a dish around. Ffs that other shit is awkward to even watch.

  24. i had to watch 4 adverts for this crap with one actual yucatan recipe with a load of random stuff thrown together by americans and they had the nerve to make baba ganoush in a show about yucatan.this is a complete joke

  25. Put attention cabrones mexico has one of the most unique cousines in the world from yucatan to baja californias hay un mundo de stilos y tecnicas con influencia prehespanica. Y toques de French, italian, libanese Irish but not spanish thats why lot of usa peoples would have a hard time really understanding the mexican food for example in the north chili is not as commun in the dishes as central mexico thats why we have a unique beautiful culture in both countries mexico and our mexico in united states saludos.

  26. This Alessandro Porcelli is "THE MOST AFFECTED AND PRETENTIOUS" Chef EVER!

    As if saying "Fucking" every other minute makes his comment more Authentic or Real!
    It just says Ignorant!

    ….. Please Know that Not All Italians are this Pretentious, Crude or Unlikeable!

    God!…I Miss Anthony Bourdain!!!!!

  27. What a bunch of inconsiderate idiots. If you want to fully appreciate the beautiful beast your eating show the entirety of its beauty. From the moment its killed, gutted and cooked. otherwise where is the the appreciation?

  28. So what i get from this is that tacos have been around for centuries. Makes me appreciate them even more. Thank you ancient peoples!

  29. Ahora estos pinches hipsters quieren aprender a cocinar comida traidicional de mi país para ir a alardear con sus otros amiguitos putitos, consumidores de soya, y americanizar nuestras recetas. íChinguen a su puta, perra madre!

    A México y nuestras tradiciones las respetan, bola de putos… .I.

  30. did anyone eles notice the old white man with lon hair and bandander? haha weird old white men @9:28

  31. 16:52 "The changes" to make is bringing true tradition to the foreign countries which only eat pure crap and have zero fun and meaning in to their ways. Hopefully you can pull this off with all the bad weather you guys have back home and gas kitchens! Hopefully you guys learn and live better. 🙂 Thank the Universe for Mexicans having a kind heart to teach you what you guys call "A CHEF" Even though all the spoken crap and evil plans those countries hold against, we only share the love and pure knowledge. How awesome are we? WE ARE BRILLIANT INDEED. What would you show off back in your countries if this Mexas would not share with you all this? What will your Gastronomic Academies would teach? Thank you for being brutally honest.

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