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Dito kami nag-surf. Kwanto na yung tao. Bait nila. Mellow yung waves.

And if you notice, it's a port, right? This is the town. And look at this. Yun.

What does it say?

Centenario de la Expedicion Maritima Mexico-Filipinas.

So this is the expedition from the Mexico Marine to the Philippines.

So this is where it first docked, the boat, here.

Grabe.

So this is where it all started. Dito yung first, yung galleon trade. Dito yung una nag-dock.

It was the hand of the Filipinas.

If you look here, don't go like that. See? It's not good.

So you must go like that.

You see the beer over there?

And what's the combination?

I think it's corn. Molido. How do you say molido?

It's a Mexican technique.

It's a natural technique.

How much? Mucho?

Give it to him first so he can see how it's done.

Wait.

Show your house.

Like this?

And then?

That was really hard. Okay.

You're going to Houston first, right?

Guadalajara.

Guadalajara? Okay.

New York.

There you go.

Give it to him.

It's like that. Like a torero.

More gentle.

Gentle.

With more love.

This is for you.

Oh, you're in this.

Yes.

We're also going to surf today.

Oh, really?

You're going to class today with a soft river.

Yeah. What time?

Anytime, man.

Today, tomorrow, it's not time.

You say when.

If you're on five?

Okay.

With love.

You have to do it like this.

Like this?

Now, a torero.

Wait.

Not like this?

Like this?

So next time, you have to put your hand on the top.

Yes, make it back.

It's okay.

Like this.

Then, here.

Wait.

Is this your first time trying tortillas?

Yes.

Okay, wait.

Take your time, man.

And this?

The whole work is going to be here.

Okay. Just like this?

Yeah.

There are small ones.

They're not that heavy.

Okay, come on.

Is it small?

Yes, it's small.

Wait, wait. It's not finished.

You have to take care.

If it doesn't...

Not yet, not yet.

It has to bubble.

You have to cook it first.

No, no, no.

With the hand.

Okay.

Do you want some more?

Some more tortillas?

Do you know how to make tortillas?

Sometimes.

Yeah, a little bit.

They left the beer overnight.

Overnight.

Overnight beer.

They're warm.

They're hot.

Oh, the fire.

Yeah!

That's good, man.

Yeah, it's really good.

If you go up like that,

it's a good tortilla.

You have to eat that one a little soft.

That's a perfect tortilla.

Perfect tortilla.

I don't know.

She?

I mean, she's new here, but...

How long have you been making tortillas?

All your life?

Like more than 10 years.

I mean, this is normal for them.

When they're kids.

Yeah, they learn.

They learn from...

It's bubbling.

Is it good?

Do you live in Manzanillo?

Yes.

It's beautiful.

Well, she's been doing it

for more than 10 years,

and if you do this every single day...

When they're kids,

they learn how to do it.

It's part of a cure to Mexico.

Mama teach the kids to

make tortillas.

That's right.

I get it.

Tomorrow, you're gonna be...

I get it.

When they're kids,

I mean, when they're young,

and they can do a tortilla like that,

they can get married.

Really?

Now, you can get married.

This one?

Wait.

Come on, man.

You're upset.

Don't be scared of that.

How does she get it and flip it?

Just...

How many minutes?

Like a minute?

Depends. You have to see it.

I think she's observing

the bubbles.

Like a hotcake, maybe.

Like this?

Okay.

So, you pinch it

here in the side, and then flip?

Yeah.

You have to make...

You have to do it proud.

Look at your tattoo.

Yeah, there you go.

What's this one?

Menudo.

Menudo?

We have also menudo

in the Philippines.

But different.

So, this is...

What's in it?

Vegetables.

Like cebolla.

Cebolla.

Potato.

Tomato.

And also like meat.

Is this goat?

Yes.

It's goat.

It's champagne.

How do you say champagne?

Wow.

Wow, wow, wow.

Okay.

Looks amazing.

Fresh tortilla

and then just made.

Menudo.

Oh.

Does it taste anything

like our menudo?

No?

There's liver.

Yeah.

Our menudo in the Philippines

also has liver.

Right?

It's so good.

The tortilla is so cracked.

Yeah.

Because you made it?

No, not that I made it.

But it's just so fresh.

I know but because it's just made now.

These tortillas are the best.

Amazing.

Julio is the champion surfer

here in Manzanillo.

Nico, you have to try this.

Menudo?

Yes, menudo.

The stomach.

Ah, menudo is the stomach.

What's your name?

Alexandra.

Sorry.

Thank you for teaching us

and for your time

and knowledge.

Thank you.

You need to come back.

We will show you the process of the birria

and everything.

The beans.

You need to see everything

and I think it's going to be a great experience for you.

For sure.

The next life.

Try it, Camille.

It's such a good meal.

It's good for the stomach and the heart.

We had such a good surf this morning.

It was so fun.

And then we went to the place that's really

meaningful to us Filipinos here in Mexico.

So it's a complete

tour package.

They're so kind.

They're so willing to share their knowledge.

They told us to come back here

so that we can teach you

more.

It's so...

We are so giving.

We're so open.

I hope there are more people like me.

If there are,

the world will be a better place.

Or...

Sorry.

If...

You know, if

there are more people like them

who are kind and not just

the world will be a better place.

Am I saying it right?

You already know that, guys.

Right?

I guess because they shared

their knowledge with us,

we're going to share our knowledge

to whoever's asking.

And also,

the person we shared our knowledge with

will also share it.

So it's a multiplier effect.

And it rubs off

on their kindness.

Yes. And it's just so nice

that they don't think about

keeping things for themselves.

Yes.

They're so generous.

I think that's one of the

traits that I really like about them.

They're so giving and they're so generous.

Not just with their food,

but also with their knowledge.

Everything.

I want to show you something.

Look at Camille's eyes. She's crying.

Aww.

I'm not crying. It's the salt water.

Okay.

Ines.

Ines.

What are you doing?

They taught me

how to make a tortilla.

Here.

Corn flour, water, salt. That's it.

And then?

They gave it to me.

I'm so happy.

To return the favor,

I'll make them

a Filipino dish.

A sisig dish.

I mean, I hope it's gonna be

It's not a regular sisig.

But all of my sisigs here

are boneless.

Well, not all of them.

Because I only have the belly part.

And then chicharon.

I hope I have ears and

the jowl.

They said I have ears but

it's still raw.

I'll just use chicharon.

Let's just try.

Let's just try to mimic the sisig.

Tequila.

Or

lime.

Lima.

Lima.

Let's try.

This is the cast iron pan.

Or sizzling plate.

That's it.

That's it.

This is the empanada.

Empanada.

The magic juice.

This is the asoban.

It's like a bisisig.

But I don't have a plate.

It's not a sisig anymore.

Let's try.

Is that sugar?

Yeah, sugar.

Wow.

Itadakimasu.

Karen,

be careful.

It's hot.

It's hot.

Okay.

And

this one.

This one.

Karen.

Wow.

That looks really good.

That's a lot.

That's a lot.

Yes.

Okay.

Okay.

Empanada.

Empanada.

Is it good? You like it?

Yes.

Soy sauce.

Onion.

Garlic.

That's it.

That's it.

This is oreja.

Perfect.

Oreja.

Oreja.

Fried.

Oreja.

Fried.

I forgot the language.

Language, okay.

So, mix.

Mix.

Oreja.

Filipinas is sisig.

Google.

Sisig.

Filipino sisig.

S-I-S-I-G.

But this looks like a sisig.

It's a bisisig.

Jam lang.

Jam lang.

How do you say behind again?

In Spanish.

Atras.

Okay.

Halos datang lang dito sa dish na ito.

Pero sa hot sauce

at sa onion.

At sa tatu mo.

At sa tatu mo dyan.

And pork.

Egg.

Garlic.

Gracias, chef.

Thank you.

Until next time.

Okay.

Thank you.

They gave me

corn flour

and

the masa, the machine.

Sabi nila ni Eric

noong pagbigay niya, sabi niya

Mexican power.

Grabe. Which is true.

Arena lang.

Nagdala ng pagkain nila.

Or let me rephrase it.

Corn flour.

Or mais.

Mais.

Oo, by the way, nagpa-tattoo ako.

By mais.

Kasi the symbol. To stamp our relationship.

And to stamp something

for a new beginning.

Or something new

that's about to happen. I don't know what.

I don't know how. Pero alam ko lang.

Meron akong mais.

Meron akong makina.

And how funny. Kasi

during the galleon trade,

tayo nagdala ng makina

para sa kanilang tequila.

Ang

nagtataka kayo.

Paano? Oo. Kasi

yung paggamit ng pagawa ng

lambanog natin

ginamit nila

sa pagpagawa ng

tequila.

Seryoso?

Dinala dito

sa Mexico

during the galleon trade.

Kung saan tayo nanggaling kanina.

Yung ano to?

Yung saan tayo nag-surf kanina.

And then,

doon nag-land. Doon nag-dock pala.

Yung boat. Dala-dala yung machine.

Para din nag-gabitan.

Si.

So ngayon, ito yung

ito yung sinasabi ko.

Yung new age galleon trade.

Little by little,

these small gestures

will

I don't know. You know, before kasi isang bagsakan lang.

Eto, maliit na bagsak.

Pero,

i-multiply ko rin.

In my own part. In my own little way.

And then, kung sino man na

nakatanggap, siya naman yung

magsaspread. So, dahan-dahan siya.

So, it helps na may

social media tayo ngayon.

Na

mabilis kumbaga mag-spread

yung information, yung

wisdom, knowledge.

But also, flights.

Yes.

Before that, eh.

It was a boat.

Yeah. Correct. That's why it's one time, big time.

Yeah. And then also, I guess,

para siyang

kanina, tinuruan tayo mag

magkawa ng tortilla.

Di ba? So, parang give and take,

give and take lang palagi.

Hindi pwede na one way street

na ikaw lang tatanggap or kayo lang

tatanggap. Hindi pwede. Kailangan

kaliwaan.

Kaliwaan in a good way.

Kaliwaan in a...

Lahat panalo.

Kaliwaan na tulungan.

Yeah.