0:00:03 > 0:00:06WESTERN FILM MUSIC
0:00:23 > 0:00:24HE SINGS
0:00:24 > 0:00:25I tell you what.
0:00:25 > 0:00:27I am actually driving this rig myself.
0:00:27 > 0:00:30I could have a cowboy on the back to feed the lines.
0:00:30 > 0:00:33I'm not doing that, cos Floyd doesn't do things like that.
0:00:33 > 0:00:37I have started this new, brilliant dial-a-dinner service for cowboys.
0:00:37 > 0:00:39I've got my mobile phone in the back...
0:00:39 > 0:00:43We'll crash, if we're not careful. It's all right, Clive, stay with it.
0:00:43 > 0:00:47I'm just driving these horses through some heavy scrub here.
0:00:47 > 0:00:49I've got the mobile phone and I truly am...
0:00:49 > 0:00:50STRANGLED CRY
0:00:50 > 0:00:51SMASHING GLASS
0:00:51 > 0:00:53Don't worry, we'll pick this up.
0:00:53 > 0:00:57I've started the real Floyd's American Galloping Gourmet Service.
0:00:57 > 0:01:00Some cowboys phoned me up and said, "Hey, man. we're hungry.
0:01:00 > 0:01:05"Get your chuck wagon over here." That's exactly what I'm doing. I am not telling fibs.
0:01:05 > 0:01:08There is no-one else but me driving this rig. It's unbelievable.
0:01:08 > 0:01:11Floyd's American Pie.
0:01:11 > 0:01:14Here we go. Take a look at these horses, Clive, if you can.
0:01:14 > 0:01:19Can you pan down to them? I'm just showing... Whoa! We did it.
0:01:19 > 0:01:24And this is the man here, behind me, who would have driven it,
0:01:24 > 0:01:28but I did drive it. Did I drive it? You done a hell of a job, buddy. I'm proud of you.
0:01:28 > 0:01:32ELECTRONIC "STAR-SPANGLED BANNER"
0:01:34 > 0:01:38MUSIC: "Waltzinblack" by The Stranglers
0:02:15 > 0:02:18WIND WHISTLES
0:02:20 > 0:02:23It's a long haul from New Mexico
0:02:23 > 0:02:27and a man's bones get shaky on the Santa Fe trail.
0:02:27 > 0:02:31Not to mention the throat has a dry, ticklish feel about it.
0:02:31 > 0:02:33But to satisfy my producer's thirst
0:02:33 > 0:02:37for bizarre locations, I rode into the film town of Beauty,
0:02:37 > 0:02:42famous for its role in Westerns, to cook for the locals,
0:02:42 > 0:02:44a pretty wild bunch by all accounts.
0:02:44 > 0:02:48It's extraordinary! I told the BBC wardrobe department
0:02:48 > 0:02:51I was coming to New Mexico to film in a cowboy town
0:02:51 > 0:02:56and I wanted a Lone Ranger outfit. I got a SLOANE Ranger outfit!
0:02:56 > 0:02:58Hopeless!
0:02:58 > 0:03:00Cowboy cooks went for organisation.
0:03:00 > 0:03:06After a long day's ride, they gave the boys something good to eat.
0:03:06 > 0:03:10So Chuck would have a well-organised larder.
0:03:10 > 0:03:16Essential things, like baby wipes, Californian wine, cookery book,
0:03:16 > 0:03:21charcoal fuel lighter... and probably a stereo, as well.
0:03:21 > 0:03:26I'm actually going to cook for real cowboys.
0:03:26 > 0:03:33You've all seen Blazing Saddles and the jokes about pork and beans. I'm cooking REAL pork and beans.
0:03:33 > 0:03:41We use black beans, which were only introduced here 30 years ago, so it's an update of an old dish.
0:03:41 > 0:03:44First, diced shoulder of pork.
0:03:44 > 0:03:51Then black beans, soaked in water overnight and boiled for two hours, until they're nice and tender.
0:03:51 > 0:03:54That's them in their dry state.
0:03:54 > 0:04:02Back up to me! The thing which flavours this dish is important to New Mexico. It's the chilli.
0:04:02 > 0:04:08These very hot, but sweet, chillies, which I've chopped up with garlic.
0:04:08 > 0:04:14This will all be cooked in a sauce. Back to me! I didn't say come up! Thank you!
0:04:14 > 0:04:18It'll be thickened with blue flour and red chillies.
0:04:18 > 0:04:26Because Americans like their things a bit spicy, it will also have a little honey from a bear pot!
0:04:26 > 0:04:32The other important thing when cooking on the range is to have a little slurp.
0:04:32 > 0:04:37I like a Kentucky Fried Gentleman. Very nice, too!
0:04:37 > 0:04:45Now stay with me while I wander round, Clive. First of all, I'm going to put a bit of oil in.
0:04:45 > 0:04:48Then we'll put our meat in.
0:04:48 > 0:04:55If I had an assistant, that would have been taken away. Stay on that while it sizzles.
0:04:55 > 0:04:58In with our chillies and onions.
0:04:58 > 0:05:01Give that a little stir round,
0:05:01 > 0:05:05for it to season and seal down in the proper way.
0:05:05 > 0:05:12Clive, just a minute! They do make life difficult for me. He loves fresh-air sequences.
0:05:12 > 0:05:18But my eyes are streaming from the smoke, we're at 7,000 feet, so I'm a bit wobbly.
0:05:18 > 0:05:25NOT from too many Kentucky Fried Gentlemen! Your head is affected by the clear air. It gets to you!
0:05:25 > 0:05:29Anyway, enough of that. Now for the roux.
0:05:29 > 0:05:33Crushed chillies, along with some of this blue corn meal.
0:05:33 > 0:05:39Then the juice, strained off the black beans, is mixed in.
0:05:39 > 0:05:42This forms a thickening agent.
0:05:42 > 0:05:43OK.
0:05:43 > 0:05:48So, that goes into the pot right over here. No problem.
0:05:48 > 0:05:53Then... Over here, Clive. I've got to put the black beans in.
0:05:53 > 0:05:59This is the nice part of the dish. This is a good way of stretching the meat.
0:05:59 > 0:06:04It makes it a very economical dish by adding the pulses.
0:06:04 > 0:06:09And then the curious little bit - honey for bears.
0:06:09 > 0:06:14A little bit of honey takes some of the heat away from the chilli.
0:06:14 > 0:06:19Stir it around. It looks rather good - pork and black beans.
0:06:19 > 0:06:27It needs about two hours over Wood Mark 3. I know you've all got stoves like this(!) That's it!
0:06:28 > 0:06:29# We open in Venice
0:06:29 > 0:06:31# We next play Verona
0:06:31 > 0:06:33# Then onto Cremona
0:06:33 > 0:06:35# Lots of laughs in Cremona Ha-ha!
0:06:35 > 0:06:37# Our next stop is Parma
0:06:37 > 0:06:39# That dopey, mopey menace
0:06:39 > 0:06:41# Then Madua Then Padua
0:06:41 > 0:06:42# Then we open again
0:06:42 > 0:06:45# Where? We open in Venice
0:06:45 > 0:06:47# We next play Verona
0:06:47 > 0:06:48# Then onto Cremona
0:06:48 > 0:06:51# Lots of bars in Cremona!
0:06:51 > 0:06:52# Our next stop is Parma
0:06:52 > 0:06:54# That fearless, cheerless menace
0:06:54 > 0:06:56# Then Madua Then Padua
0:06:56 > 0:06:59# Then we open again Where...? #
0:06:59 > 0:07:04Every waiter, cook or bartender in Santa Fe is only temporarily out of "the business".
0:07:04 > 0:07:06They're just waiting for Spielberg to hit town.
0:07:06 > 0:07:11So if you can't wait, cook or sing, you hang out here, in case the opera calls you up.
0:07:11 > 0:07:14Santa Fe being the Sadler's Wells of the States.
0:07:14 > 0:07:21Here's one of me with the make-up lady putting the fine touches to my costume, prior to my audition.
0:07:21 > 0:07:23# Our next stop is Parma
0:07:23 > 0:07:25# The heartless, tartless menace
0:07:25 > 0:07:27# Then Madua Then Padua
0:07:27 > 0:07:29# Then we open again
0:07:29 > 0:07:32# Where?
0:07:32 > 0:07:34# In Venice. #
0:07:34 > 0:07:37APPLAUSE
0:07:47 > 0:07:50Ha-ha! old Wayne did this, too, you know.
0:07:50 > 0:07:52Anyway, there we are, chaps. Sorry about that.
0:07:52 > 0:07:57A bit of pork and black bean. I hope you like it.
0:07:57 > 0:07:58Let me just give you some.
0:07:58 > 0:08:01You must tell me... This is my show, but this is your town,
0:08:01 > 0:08:05and if you don't like it, you just tell me, OK? Oh, I will.
0:08:05 > 0:08:08'Al and Boots and their dog Tarquin just happened to be taking time out
0:08:08 > 0:08:12'from being waite-... I mean, stuntmen, to give us a hand.'
0:08:12 > 0:08:15Very nerve-racking, this kind of thing. These guy have got rods,
0:08:15 > 0:08:20Colt 45s and things stashed and will probably shoot me. Three beers, my good man, please. Coming up.
0:08:22 > 0:08:23One...
0:08:23 > 0:08:24two...
0:08:25 > 0:08:26..three.
0:08:26 > 0:08:28GLASS SLIDING
0:08:28 > 0:08:30GLASS SMASHING
0:08:30 > 0:08:34So...is it silver bullets or is it all right? Very tasty. Good.
0:08:34 > 0:08:38Listen, you guys - sorry about that Americanism -
0:08:38 > 0:08:42what's it actually.... You're really interested, aren't you, Boots(?)
0:08:42 > 0:08:46You don't like it. I don't like it. Dog don't like it.
0:08:46 > 0:08:52I'm hungry. What is this? I got it out of a Santa Fe cookery book
0:08:52 > 0:08:55and it's... Is that the wrong thing to say?
0:08:55 > 0:09:01No, I just like Santa Fe, but... This pork...tastes like beef.
0:09:01 > 0:09:04It's been cooked a long time, of course, but it's American pork.
0:09:04 > 0:09:07And the beans? And the beans are black beans.
0:09:07 > 0:09:13Looks like rabbit pellets. It does? Now I don't want to eat it.
0:09:13 > 0:09:16Don't taste too bad, though. Could use a little more chilli.
0:09:16 > 0:09:19Maybe she wants her own table. Want your own table? Come on.
0:09:23 > 0:09:28Come on. Got your own table. You like that?
0:09:29 > 0:09:32She likes it. It's just that she wants to be private.
0:09:34 > 0:09:35Good girl.
0:09:41 > 0:09:44Santa Fe is also the capital of American chic.
0:09:44 > 0:09:48There are more artists here than St Ives.
0:09:48 > 0:09:54It was settled by the Spanish in the '70s, I mean, 17th century!
0:09:54 > 0:09:58I love this specially composed music by my chums, The Stranglers!
0:09:58 > 0:10:01MUSIC: " Burnham Beeches" by The Stranglers
0:10:03 > 0:10:08The silver and turquoise mines round here provide the Indians with materials for this jewellery.
0:10:08 > 0:10:16Not that I'm that interested in it! At least it saves me from rabbiting on about architecture.
0:10:16 > 0:10:19I'm here not only for the fashion, but to take on the Mayor, Sam Pick,
0:10:21 > 0:10:24a noted cook, in an international chilli cook-off.
0:10:24 > 0:10:30You're now in the oldest capital in the States, the second-oldest city
0:10:30 > 0:10:34and the only capital in the US without an airline service.
0:10:34 > 0:10:40It goes downhill from there, but we make the best chilli!
0:10:40 > 0:10:45I'm proud to represent my community in this chilli cook-off
0:10:45 > 0:10:48for which I've prepared for 12 years.
0:10:48 > 0:10:54Thank you. It's nice to meet you. It's good to see you! Thank you for coming.
0:10:54 > 0:10:58I don't like the sound of any of this!
0:10:58 > 0:11:05Look, I've got bottled chillies, but the Mayor has got hand-dried ones, probably from his garden!
0:11:05 > 0:11:11'He's also got a "chilli chopper". I think that's what they call it.'
0:11:11 > 0:11:17Chilli is made using the BEST sirloin beef, OK? It isn't the minced topside you see in England.
0:11:17 > 0:11:20Use the very best sirloin steak.
0:11:20 > 0:11:25You also have chopped onions, chopped carrots, fresh chilli.
0:11:25 > 0:11:31You also have, at this time of year, some frozen chilli cooked off in chicken stock and onions,
0:11:31 > 0:11:36finely-chopped garlic, dried oregano.
0:11:36 > 0:11:39We would have had fresh, only this is March.
0:11:39 > 0:11:47Black pepper, bay leaves, and, to thicken my ultimate sauce, a roux made from butter and flour.
0:11:47 > 0:11:54The rest is down to God and a large Kentucky Fried Gentleman, which my assistant has NOT supplied.
0:11:54 > 0:11:59Have a look at him, Clive. What we're doing here is...
0:11:59 > 0:12:06Keith's absolutely right. The best meat makes the chilli the finest. Today, I'm using pork.
0:12:06 > 0:12:11Actually, pork with the liquid is the way to do it.
0:12:11 > 0:12:16Then you scrape that fat off and you use that liquid
0:12:16 > 0:12:19and that really makes people enjoy it.
0:12:19 > 0:12:27You don't have to worry so much about the spices, because when you're pressure-cooking this pork,
0:12:27 > 0:12:32you can put in garlic salt, salt and onions, which would save it.
0:12:32 > 0:12:37When you're a small city like us, you can't afford those things!
0:12:37 > 0:12:38So...
0:12:38 > 0:12:46I've browned my meat, my chopped onions are going in. Also a jolly good dollop of garlic.
0:12:46 > 0:12:52Plus a few carrots and some of the fresh chillies.
0:12:52 > 0:12:58I've left the seeds in to make it fairly hot and that will do it.
0:12:58 > 0:13:02What kind of chilli? Is it registered hot?
0:13:02 > 0:13:07Let's see. Green chilli, extra hot. You're dead! Let that simmer.
0:13:07 > 0:13:09People will hate you for it!
0:13:10 > 0:13:17Despite all the fun, and this is a serious competition, I AM trying to beat the Mayor here.
0:13:17 > 0:13:24As with all simple dishes, you must take your time. Don't just pour liquid on now.
0:13:24 > 0:13:30You must let the onions and meat sweat, let the juices come out. Patience is essential.
0:13:30 > 0:13:38Never mind the prizes. Worry about the taste! I'm chopping my tomatoes finer.
0:13:38 > 0:13:40I'm putting the green chilli in.
0:13:40 > 0:13:47A leading chef told me if I put in tomatoes, I had NO chance to win.
0:13:47 > 0:13:50And yet... Then, I'm not putting MINE in!
0:13:50 > 0:13:57Record this - there will be NO tomatoes put in this chilli!
0:13:57 > 0:14:03I have been bluffed out by my idol. So we'll just put tomato sauce in?! Oh, right! Good.
0:14:03 > 0:14:07Still reducing the onions, carrots,
0:14:07 > 0:14:11the meat, garlic, oregano, and the pepper.
0:14:11 > 0:14:15Shortly, I'm going to add my secret ingredient -
0:14:15 > 0:14:23these brilliant, extra strong peppers, given by a famous chef who HAS won this competition.
0:14:23 > 0:14:29I've already cooked them with onion and chicken stock. They now go in.
0:14:29 > 0:14:32Chicken stock's a good idea.
0:14:32 > 0:14:37Still toying with the idea of throwing the tomatoes in for colour.
0:14:37 > 0:14:40I want to let the judges know, subliminally,
0:14:40 > 0:14:45that if they see tomatoes and want to keep their jobs,
0:14:45 > 0:14:49it might be a good idea to vote right.
0:14:49 > 0:14:54I'll be making a major decision as to whether to do that.
0:14:54 > 0:15:00Because I DIDN'T precook my meat... GALES OF LAUGHTER
0:15:00 > 0:15:05Because I didn't precook mine, I did it from raw. It takes longer.
0:15:05 > 0:15:11I guess that's the English way and Sam's is the American way.
0:15:11 > 0:15:16I can see you've made an excellent decision there. It looks beautiful.
0:15:16 > 0:15:21And it looks as if it's finishing at the right time.
0:15:21 > 0:15:28It's now 12.20 Central Floyd Time, and my dish won't be ready for another 45 minutes.
0:15:28 > 0:15:33So we rely on the director to dream up a cutaway sequence,
0:15:33 > 0:15:36so that the meat can bubble away, you won't be bored,
0:15:36 > 0:15:39and you'll come back at tasting time.
0:15:39 > 0:15:40Very good.
0:15:40 > 0:15:45MUSIC: "The Good, The Bad and The Ugly" film theme
0:15:45 > 0:15:49Hi. Two whiskies, please. We don't serve Limeys in here.
0:15:51 > 0:15:54I don't want lime in my whisky. You don't listen too good, do ya?
0:15:58 > 0:16:01'How do you do? My name is Sue.'
0:16:07 > 0:16:09Right!
0:16:09 > 0:16:10GUNSHOTS
0:16:12 > 0:16:16'Film producers everywhere, don't forget, Clint is going into politics
0:16:16 > 0:16:19'and I'm available as the meanest cook in town.'
0:16:20 > 0:16:23Do you know, this is extraordinary.
0:16:23 > 0:16:25We've come to the critical moment.
0:16:25 > 0:16:2890 minutes has gone by and Clive is on a ladder.
0:16:28 > 0:16:35Clive, climb down! I know the shot's beautiful, but we HAVE been working hard, I want to win,
0:16:35 > 0:16:38but the Mayor's got me beat hands down, I feel.
0:16:38 > 0:16:40Come and see what we've done.
0:16:40 > 0:16:41CRUMBLING RUBBLE
0:16:41 > 0:16:48The lynch mob, er, judges are gathering over there, and I have to finish this dish.
0:16:49 > 0:16:56This is the way I do it. I melt butter into it and, it's no joke, I put ice into it!
0:16:56 > 0:17:03Not to cool it down, but to get a bit more liquid into the pot. Back to me, Clive!
0:17:03 > 0:17:09Those are beef stock ice cubes. Bit of a deal, eh?!
0:17:09 > 0:17:14You know, I've marvelled at this and I think that's a wonderful dish.
0:17:14 > 0:17:18The compliments ought to go to the people in England
0:17:18 > 0:17:22who have a feel for the interaction of foods.
0:17:22 > 0:17:27You're looking at a product which is basically not something
0:17:27 > 0:17:31we do in the southwest, but would if we knew how to do it!
0:17:31 > 0:17:36Very few people have that talent. We're seeing it demonstrated today.
0:17:36 > 0:17:42You haven't had much experience with chilli... None whatsoever!
0:17:42 > 0:17:47..but you know how to make a tasty meal. That's the bottom line -
0:17:47 > 0:17:52is it good or not? We'll see. Let's look at yours. It's different.
0:17:52 > 0:17:57Mine is more simplistic, as befits a politician that doesn't make a lot of money!
0:17:57 > 0:18:01'He precooked his meat because, he knew that, 7,000 feet above sea
0:18:01 > 0:18:04'level, things take longer to cook. Strange he forgot to tell me(!)'
0:18:04 > 0:18:07If I do lose badly, no-one will see
0:18:07 > 0:18:13cos I'll censor one or two TV stations in our state!
0:18:13 > 0:18:17Let's go to the lynching party! We're ready! I'm ready!
0:18:17 > 0:18:21Mine's thick enough, the pork is there...
0:18:23 > 0:18:27Now, for the social science sketch. Subject - American mayors.
0:18:27 > 0:18:29'American mayors don't potter around in chains.
0:18:30 > 0:18:35'They're the real power in town. You don't mess with the Mayor!
0:18:35 > 0:18:38'These unbiased...huh-hum... judges are in his employ.
0:18:38 > 0:18:43'To paraphrase Tom Lehrer, "Nothing could be done because he was the Mayor's son." '
0:18:45 > 0:18:46Who's going to vote for A?
0:18:48 > 0:18:50Who's going to vote for A?
0:18:51 > 0:18:56I'm going to vote for B. Hands up for B.
0:18:56 > 0:19:00B is more Santa Fe. B is more what we love.
0:19:00 > 0:19:03It's more subtle.
0:19:03 > 0:19:08We have a very special stew here. Mayor, please open envelope B.
0:19:08 > 0:19:15On behalf of the Academy... Ladies and gentlemen, it gives me an honour...
0:19:15 > 0:19:19The winner, in envelope B, is...
0:19:19 > 0:19:20the Mayor.
0:19:20 > 0:19:28I would like to thank all my employees for judging as I have instructed them to judge.
0:19:28 > 0:19:35I would presume that, when I went to England, the same treatment might be given to me that we have given
0:19:35 > 0:19:38to the people from England.
0:19:38 > 0:19:42We're honoured that you gave us a chance to show you how our chilli
0:19:42 > 0:19:46is done. Tonight, you'll be upset.
0:19:46 > 0:19:54I'm going to shoot myself! You're perfect! You oughta be a constituent.
0:19:54 > 0:19:57MUSIC: "Land of Hope and Glory"
0:19:57 > 0:20:02That's it! Bonsoir. Good night. Au revoir. Ciao. Auf wiedersehen.
0:20:02 > 0:20:06# Big girls don't cry
0:20:06 > 0:20:10# Big girls don't cry... #
0:20:10 > 0:20:14Clive, you can do the next bit on your own.
0:20:14 > 0:20:19Clive, welcome to El Farol. These are tapas - Spanish appetisers.
0:20:19 > 0:20:25We make meals out of appetisers. Firstly, what we have here, Clive...
0:20:25 > 0:20:32Yes? ..is Moroccan eggplant or, as your English say, aubergine.
0:20:33 > 0:20:38We serve it on these small tapas plates, with a little pimiento.
0:20:38 > 0:20:41Then we put a little pesto,
0:20:41 > 0:20:47which is made with cumin and olive oil. Looks very nice!
0:20:47 > 0:20:51That's one of the tapas. Small plates.
0:20:51 > 0:20:57Then we go on to...a salad made of tuna, quail eggs,
0:20:57 > 0:21:00potatoes and capers. Yum-yum!
0:21:02 > 0:21:09Then, quinoa. The protein is almost complete, with all the amino acids. It's very healthy!
0:21:09 > 0:21:13I tell people, "Be careful, it's healthy!"
0:21:13 > 0:21:15Next, shrimp and sun-dried tomatoes.
0:21:15 > 0:21:21The tomatoes come from Italy. We serve it with local goat cheese.
0:21:23 > 0:21:26Then, three different kinds of Spanish cheeses
0:21:26 > 0:21:29with sun-dried tomatoes, fresh tomatoes and olives.
0:21:29 > 0:21:34Lastly, vegetables in a raspberry vinaigrette.
0:21:34 > 0:21:41When the Spanish tell me this isn't exactly how it was done in Spain, my answer to them is usually,
0:21:41 > 0:21:46"This is the New Spain."
0:21:52 > 0:21:57COMMENTARY: 'The Spanish imprint on New Mexico is deep and permanent.
0:21:57 > 0:22:04'The Spanish first came here with Coronado's expedition, in 1540-1542...'
0:22:04 > 0:22:08And of course they invented bingo. Thank you, Barry, the cheque's in the post.
0:22:08 > 0:22:15Now, cooking with Clive and his latest chum, Ned Leventhal. This is a leaf of cactus.
0:22:15 > 0:22:23When I first thought someone might want to eat cactus, I thought it was funny. Who could eat a cactus?!
0:22:23 > 0:22:28Its spines are a problem. How do you get the spines off?
0:22:28 > 0:22:34Sometimes they make you pick them out one by one. I had a new idea.
0:22:34 > 0:22:39It reminds me of when my mother would singe a chicken at home.
0:22:39 > 0:22:46We just put this on the fire. You can see those little spines burning right off.
0:22:48 > 0:22:53This'll start splattering around pretty soon.
0:22:54 > 0:23:01Fresh rosemary, which I think goes nicely with the cactus, and some scallions.
0:23:01 > 0:23:04You take the cactus...
0:23:09 > 0:23:16When you're a child and you hate to eat vegetables because they're kind of mushy in your mouth -
0:23:16 > 0:23:19that's what cactus is like.
0:23:19 > 0:23:24Some people say it's like okra. I suppose okra is the closest thing.
0:23:24 > 0:23:29It has the jell-like slime, or whatever, in the middle.
0:23:29 > 0:23:32Our food has to look gorgeous.
0:23:32 > 0:23:38Tasting good is one thing, but you have to make it look beautiful.
0:23:38 > 0:23:43That's the appeal of the tapas bar. It's very colourful. It has appeal.
0:23:43 > 0:23:47We serve this with a romesco sauce.
0:23:47 > 0:23:50This is made with roasted red peppers, almonds,
0:23:50 > 0:23:53garlic and some chilli.
0:23:55 > 0:24:00It's mildly spiced, though, with a very nice flavour.
0:24:00 > 0:24:03That's the southwest, right there.
0:24:03 > 0:24:07'The Spanish imprint on New Mexico is deep and permanent...'
0:24:07 > 0:24:10Thank you, Barry! Oh, all right(!)
0:24:13 > 0:24:19These cliff dwellings were the homes of the Tewa Indians, a peaceful, farming race,
0:24:19 > 0:24:25until they were hassled out by the Spaniards. The Americans gave them no favours, either.
0:24:25 > 0:24:32Still feeling sore after losing the chilli cook-off, I decided to come to the Santa Clara Pueblo
0:24:32 > 0:24:36for more lessons from my new chum, Laurie Vermillion.
0:24:36 > 0:24:42Is this a traditional dish? It's one of the traditional dishes.
0:24:42 > 0:24:48In fact, a lot of people eat it three times a day. My goodness me!
0:24:48 > 0:24:53Yes, they mix it with any of their meat foods. OK.
0:24:53 > 0:25:00We've got some diced pork which we'll put into the pot. What else? We need some onions.
0:25:00 > 0:25:07Half of that goes in. Shall I dice some up? You want to dice it? We've got some already diced.
0:25:07 > 0:25:15Tell me a bit about what your life is like on a reservation and I'll chop some of this.
0:25:15 > 0:25:18Have you always, always been here? I've lived here all my life.
0:25:18 > 0:25:22I'm one of the older, tradition people.
0:25:22 > 0:25:28I lived when we had... We were self-sufficient.
0:25:28 > 0:25:34We did everything, for our food, for sustaining us.
0:25:34 > 0:25:38And that meant hunting and stuff? Hunting, and we had... All these
0:25:38 > 0:25:43were full of corn, wheat, oats.
0:25:43 > 0:25:45We had cattle, we had pigs,
0:25:45 > 0:25:49we had chickens, rabbits. We raised all them and had to feed them.
0:25:49 > 0:25:52So we had... People did a lot of farming.
0:25:52 > 0:25:59Is this a magic mountain? The Black Mesa. In the Revolution, some people - Indians -
0:25:59 > 0:26:05got away from the Spaniards, and they wanted to hide, so they went up on that mountain.
0:26:05 > 0:26:13At night, they'd come down to get food - killed rabbits, or slaughtered a calf, or something.
0:26:13 > 0:26:20They stayed there for several days during the Revolution. Like resistance fighters? Yes.
0:26:20 > 0:26:28Back to our red chilli! We need to mix up some chilli powder and some blue corn. Is that right? Yes.
0:26:28 > 0:26:33Put about four teaspoons. Is this going to be really hot? Mm-hm.
0:26:33 > 0:26:41I think you'd better put the stove on. It's on! It's cooking? It's cooking!
0:26:41 > 0:26:45This is the BBC, Laurie. We know how to light the gas!
0:26:45 > 0:26:47Don't we? Yes.
0:26:47 > 0:26:51That's plenty. What do we mix that with?
0:26:51 > 0:26:56Mix it real good. With water. And make that into a paste.
0:26:56 > 0:27:00Make it like a paste, but softer. Right.
0:27:00 > 0:27:06We'll tip that into the pot of meat. Be sure it's all dissolved.
0:27:06 > 0:27:14Clive, we've done a lot of these cooking things. Things cook for hours. This'll take a long time.
0:27:14 > 0:27:18Find something to do. Go back to the bread oven, or something.
0:27:23 > 0:27:28The cynical observer may think that these ladies leap into their traditional costumes
0:27:28 > 0:27:33as the dust from an approaching film crew appears on the horizon. It may be true!
0:27:33 > 0:27:40But for sure, the time-honoured way of burning cedar wood in a clay oven,
0:27:40 > 0:27:46checking the heat with corn husks, produces the best bread I ate in America.
0:27:46 > 0:27:52Despite the dazzling choice, it all tasted like steamed blotting-paper.
0:27:52 > 0:27:54However, I digress
0:27:54 > 0:28:01and back to my chilli, which WAS good, thank goodness!
0:28:01 > 0:28:04Is it up to expectations? It's very good.
0:28:04 > 0:28:09You did a good job! How do you say "good night" in Tewa?
0:28:09 > 0:28:14THEY GIVE DIFFERENT VERSIONS
0:28:16 > 0:28:21Ladies, if I can interrupt there for a second...
0:28:21 > 0:28:28If I may interrupt... If THEY don't know how to say "good night" in Tewa, I've got NO chance!
0:28:28 > 0:28:32So from them and from me, good night! Credits over the mountains, please.
0:28:41 > 0:28:45'The Spanish imprint on New Mexico is deep and permanent.
0:28:45 > 0:28:48'The Spanish first came to New Mexico with Coronado's
0:28:48 > 0:28:49'expedition in 1540-1542...'
0:28:52 > 0:28:55HIS VOICE CONTINUES TO ECHO