-
-What?
-
Mi nombre es Gloria Agredano.
Angelica Vasquez.
-
Gloria Sanchez.
-
I'm Danny Lorta.
-
(Rachel Ray on recording)
...a little dollop of sour cream.
-
-I grew up eating pozole
that my grandmother made
-
and she taught me how to make it.
-
When I make my family loves it.
-
My dad gets mad if I don't
make it twice a year.
-
-What I expect from seeing this video
-
is somebody trying to, like,
do a modern twist on a classic.
-
Yeah, and maybe not using
authentic ingredients.
-
(Rachel Ray in recording) We're going
to make a layered chili--
-
red pozole.
-
(Rachel Ray) And for flavor,
I add a healthy amount--
-
-Are we making a vegetarian pozole?
-
-Oh my God.
-
-I've never heard anybody call it
chili puree before.
-
[laughs]
-
-Okay, I like the layering
of the peppers.
-
-What? Wait, what?
-
Why are we putting honey in here?
-
No, thank you.
-
(Rachel Ray) ...Fritos.
[señoras gasp]
-
Oh my God.
-
[laughs] What is this, the Super Bowl?
-
It's starting to look
like a seven layer dip now.
-
That's nasty.
-
(Rachel Ray) ...avocado.
-
-No, no.
-
-I'm hearing my grandmother's
spirit in my ear
-
just absolutely appalled
at what Rachel did
-
to such a time honored recipe.
-
If I give you that food from my family,
-
they're going to say,
"Oh, mom, that's food for dogs."
-
[dog woofs]
-
-If a person just walked in
and saw that video
-
and thought that was what pozoloe was,
-
that would not be representative
of a centuries old dish
-
that we have made for our families.
-
And it's doing it a huge injustice.
-
You can come to my house
and I teach you how to make pozoloe,
-
a real pozole.
