is that once you have it ready, you don't put it down.

You just finish it.

[LAUGHS]

[MUSIC PLAYING]

I grew up in a family where food was the glue

of everything, cooking, eating, and sitting around a table

brings people together in a way that few things do.

I never set out to become a chef.

I opened a restaurant, and it was a farm-to-table restaurant

in Mexico City when that was not the general trend.

It was so successful that I turned it into my career.

This class is for everybody and anybody

who's interested in food.

It's important to know about other cultures through food.

I'm going to teach you how to make a few delicious salsas.

Oh, my goodness, it's so good.

Pescado ala talla, tuna tostadas, aguachile,

tamales, and I'm going to teach you how to make tortillas.

From age 7, I became the resident tortilla maker

in my house.

It was the first thing I learned to cook.

It's actually a fairly easy process.

There's nothing like a fresh-made tortilla.

There really isn't.

We're going to make tacos al pastor, the dish of Mexico

City.

And it's a street food.

It's a rub with chiles, fresh vegetables, and spices.

The aroma is really enticing.

That is so good.

It's very typical of Mexican culture

to start the day off with eggs.

We're going to make huevos rancheros divorciados,

using a green sauce and a red sauce.

I'm going to put a little bit of water.

They're going to roast for half an hour.

And meanwhile, we do nothing.

[LAUGHS]

I really urge you to pay attention

to every bit of what you put into the dish, just

in a way in which you translate your enjoyment.

Está delicioso.

And I know it's not always easy, but the more one

can connect with people over a shared

love of a delightful dish, the better off your result will be.

I am Gabriela Cámara, and this is my MasterClass.