Cooking Fish Tamales, an Ancient Mexican Recipe — The Experts

Xochimilco’s floating gardens, also known as Chinampas, are ancient Mesoamerican agriculture systems used by the Aztecs. Beatriz Rangel Nuñez and her family have farmed produce from the floating gardens to sell in the markets of Mexico City for generations. Here, she shows us how she makes fish tamales, milpa soup, and purslane in green tomatillo salsa, all over an open fire, using fresh produce from the rich floating gardens. You can support the preservation of the Chinampas here: https://www.delachinampa.mx/?lang=en Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants. Credits: Producers: McGraw Wolfman, Pelin Keskin Director: McGraw Wolfman Camera: McGraw Wolfman, Carla Francescutti Editor: Carla Francescutti Executive Producer: Stephen Pelletteri Development Producer: McGraw Wolfman Coordinating Producer: Stefania Orrù Audience Engagement: Daniel Geneen, Terri Ciccone ---------------------------------------------------------------------------------------------------------- For more episodes of 'First Person,' click here: https://trib.al/lweAr26 Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.  Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0