00:00In the communities, we don't have a lot of utensils, so what we do is do it with our hands.
00:13I come from an indigenous community called San Juan Chamula in the highlands of Chiapas.
00:19In fact, our gastronomy is much simpler, but that doesn't mean it's not delicious.
00:30For this recipe, we are going to use the botile bean flower.
00:45It is a bean that is used a lot in the highlands of Chiapas for ceremonies.
00:50Potatoes, carrots, onion, broccoli, pumpkins, chayote, green beans, arugula.
00:57Cilantro is going to be part of our torta.
00:59Whole pumpkin seeds, ground pumpkin seeds, a little milk.
01:14One of the biggest challenges I have had is to make society understand that we, as originaries,
01:24also have the ability to achieve great things.
01:28The only thing we need is for it to take on a color like this.
01:48I make a revolution with reference to my life because I want to be different.
01:51The kitchen got hooked to me when I was 17 years old and from there we didn't leave.
01:56Now, for example, they tell us, chef, how can I cook taloja?
02:01We like to know that we are putting our grain of sand to society,
02:08that we are making their list of most conscious ingredients.
02:12Well, let's make the sauce.
02:17And we are going to make our tortitas.
02:19The tortitas are ready.
02:21There are still many, many communities that are based on a more sustainable, healthy gastronomy,
02:30in a very local gastronomy, and in this gastronomy it is more like vegetarian.
02:36This sauce, in the community, my grandmother prepared it a lot.
02:40I mean, it even made my mouth water.
02:42It is a delicious, healthy dish and at the same time respectful to the planet
02:48because they are local ingredients.
02:50These healthy foods are available to everyone.
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