La hamburguesa, un delicioso alimento que cautiva a cualquiera con su delicioso sabor y preparación. Lo importante es aprender a cocinarla de la manera correcta.
6 Sep 2021 – 12:00 AM EDT
>> tonight, on a special edition
-- it is one of the symbols ofamerican gastronomy and it has
become a global phenomenon.we are talking about hamburgers.
on the plains of texas, a largepart of the beef is produced.
animals need to eat.>> from the earth grow the
vegetables that will give itcolor.
>> weve got a lot ofingredients here who makes this
pepper, who planted the sesameseeds.
>> bread is very important whenwe talk about hamburgers.
you cant make a hamburgerwithout it.
>> the stories are about thepeople who make this possible.
>> most of us come here to workand we work hard.
we dont avoid work.>> in every ingredient are the
hands of dedicated immigrants.>> the most important lesson is
our heritage of work anddedication, its the most
important thing we have.right here, in our heart.
>> the anatomy of a hamburgerwith a latino flavor.
>> its very likely this holidayweekend, you may be considering
a cook out and you may havehamburgers there.
the culinary symbol of thiscountry.
im teresa rodriguez.when carlos aguiar was in texas,
he spoke with cowboys thatproduced and processed the
ingredients that define thisdish.
♪>> every morning, brings a new
workday for these cowboys.a routine that begins by
preparing their loyal companion.>> it looks easy because you are
just on top of a horse, but itsnot easy.
>> in the plains of northerntexas, where there are at least
25% of the cattle in the unitedstates, work never stops.
>> cowboys never rest.animals need to eat.
youve got to keep working.>> julian was born in mexico
where he learned how to trainhorses in the united states.
>> cows here can weigh 300pounds when they get here and a
month and a half later, they canweigh 700 pounds based on how
they are nourished.>> 50 miles from their, at the
popular meat market in texas,angela gets ready for a long
day.its saturday, her hardest
workday.who is angela?
>> another mexican who came tothe united states looking for a
better future.and it looks like im
accomplishing it.>> she is humble.
-- he is humble.his butcher shop has the highest
clientele in the area.he came to amarillo three
decades ago, escaping the coldin chicago where his children
were born.>> i was looking for better
weather.i wanted to raise my family
here.ive accomplish that.
everybody is going along well.>> what he did know back then
was that this region, because ofthe open spaces, would make
raising cattle his specialty.>> it is known worldwide as the
capital of beef in the unitedstates and the world.
we are close by and we focus onthat because theyve got the
freshest meat.>> its no exaggeration.
at the entrance, there is a signthat confirms his words.
nearby is where he works.is the work hard?
>> its very hard.its very tiring.
you got the sun come all that.it tires you out.
>> why are hispanic so good atthis?
>> because that is what we comehere for, to the united states,
to work hard.>> work that happens regardless
of whether it rains or whetherit is cold or hot.
>> weve got six or sevencorrals in the morning.
we take them out and bring themback and in the afternoon, you
have got to give them medicalattention.
>> he discovered the secret sothat cows in the area would be
high quality.>> it comes down to alfalfa,
wheat, corn, sorghum.thats how you make food for the
cattle.>> there is another factor that
is important for the animals.>> without rain, there is
nothing.but, if there is a good year,
sometimes it rains well for usand its good land for
agriculture and cattle raising.>> north texas is one of the
regions that produces the mostamount of beef in the united
states.there are at least 20 plants in
this area.there are over 100,000 animals
here, so it is very likely thehamburger you had this afternoon
or you are preparing for tonightmay have come from here.
big meat processing companieshave plants in the areas which
they say brought prosperity.>> everyone has their source of
income and its good for thelocal economy.
>> its the arrival of thesebusinesses that increase the
quality of the cattle.they make sure the cattle remain
healthy.>> there are many cattle in open
ranges or being fed in placeslike this.
>> you can get up to 500 animals.
the ones that arrive weve, newones arrive.
they get sent out to befattened.
>> its normal to see trucksmove cattle from one place to
another as it is to see them onthe local highways.
>> at night, you will gettrailers that take 60 to 65.
they load and unload.>> in texas and other states,
mexicans and central americansare fundamental to the
production of beef.the reason is simple.
>> you work eight hours for 200pesos, but here, you work eight
hours and you get $120.>> its hard work, but it is
common to see latinos workingthere.
>> i have noticed that it isusually mostly mexicans,
latinos, very few caucasians.>> texas consumes the most
amount of beef in the state.>> ground beef is what is used
for hamburgers.>> before grinding beef was
complicated because it was donemanually, but now, modern
machines make it easier.and the kind of beef used can be
chosen.>> people know that we grind
this beef using the right kindof meat.
>> making hamburger is notmysterious.
a few ingredients, some verynutritious.
but the meat is the heart of thehamburger.
>> so far, there is not aperfect formula because you
might like one kind of hamburgerand your neighbor might like
another kind.>> so many hispanics come to his
butcher shop that he came torealize people have turned
eating hamburgers -->> they say it came from europe
and the version that we knowcame about in the 20th century.
the truth is there will alwaysbe a reason and place to enjoy a
juicy hamburger filled withhistory, like this one.
>> when we return -- addingcolor and flavor to hamburgers.♪
>> a good hamburger contains notjust protein but vegetables --
lettuce, onion, tomatoes,avocados, frequently cultivated
by hands that are latino.our next correspondent tells us
about a farm that grew fromhumble beginnings to something
>> for over 30 years, thisperson has raised organic
produce.>> it is my hope that people
around the world will eat morevegetables and less meat because
it is different, it is betterfor your health and better for
the health of the world.>> she hopes it will be as
healthy as possible.>> it can be organic.
>> that is why tracy put all ofher knowledge and vegetables to
create a vegetarian hamburgershe makes with her employees, a
dream that took a lot of work,she says, but was worth it.
she was born in the unitedstates and raised in southern
california.>> my house is two hours from
mexico.my siblings, mother, father and
i would go to mexico often.when we would go, we would eat
and we would come back tocalifornia.
all you want is to eat mexicanfood.
food from mexico.>> that is how tracy developed a
special love of cooking.she eventually became a chef and
moved to florida where she soldher product at an artisanal
market.>> i would sell bread, muffins,
cookies, all organic.>> that is where she met sam.
>> he said to me, i wanteverything you cook.
he said you need to come to myfarm one day as friends and i
said ok.stan lives in this tent and the
farm is not what it is now.>> we have a lot of love for the
farm, for everything natural andorganic.
we didnt have anything, thestore, the kitchen, bathroom.
when we would sell stuff in themarket and we had a little
money, we would care for it.>> the farm was born with a lot
of dreams.she had success with the help of
her employees.>> we have an incredible team.
the people here, like the farmas well.
>> many of these workers bringtheir own knowledge of the land
from latin countries like thisman, jose, who came from mexico
four decades ago.>> i dont think theres an
agricultural engineer that knowsmore than me.
>> he learned how to raiseproduce from the time he was a
child.>> it is hard work, but it is
healthy food.we plant lettuce, carrots,
cilantro, onion, tomatoes, yucca-- we plant everything.
>> a few years ago, when he wasdiagnosed with type two
diabetes, he changed his life.>> i was going to die.
i have a salad from here, i turna salad out of this, i add
everything.>> in addition to selling these
products, tracy developed a lotof recipes with latin flavor,
including a guacamole recipe.>> i have a lot of people here.
my teachers say at this -- so iwant more food from mexico and
other countries.>> about 40 people work at her
farm from different countries.>> im honored to be able to
work with semi different peoplefrom all over the world.
>> tracy thanks the fusion ofquality and multiculturalism may
have an effect in the mostimportant step -- arriving at a
large supermarket chain.>> whole foods.
>> incredible.now, there produce is in a
national chain.>> my heart is open.
>> your farm is now goingthroughout the world.
>> she sells to largesupermarkets, the farm never
forgot its roots.>> i came here through the
streets of miami and she sellsnot just to the people in the
city but in other states.one of those popular products in
addition to vegetables are thevegetarian hamburgers.
her clients stand in long linesfor them.
tracy has a secret to thehamburger that includes
sunflower seeds.she will tell us about her
chipotle sauce.>> some onion, some garlic, a
little cilantro.>> everything goes into the
blender.add salt to taste.
she prepares the hamburger witha lettuce wrap.
>> oh, my god, what ive gothere is a hamburger that is
completely made from vegetables.im going to taste it.
>> because tracy likes fusions,she mixes traditions.
>> its labor day.you need potato salads.
>> this person came fromvenezuela in 2014.
>> my husband and i did not haveworked, so we had to start
looking.she had work in venezuela with
organic food so come and shesought opportunities at tracys
farm.>> i began working in the store,
and from there, i liked what iwas doing so much that i would
say a year or so later, i becamea manager at the store.
>> raquel is surprised everyoneinvolved in the food chain.
>> its like our hamburger has alot of ingredients mixed
together.if you start thinking about it,
who planted this pepper, whoplanted these sunflower seeds.
>> for raquel, the success ofthe farm comes from the concept
of family and cultural unity.>> i adopted it as my own.
i see tracy as a second mother.she is a mentor.
she teaches me things every day.she gives me advice in terms of
my work and in my personal life.truth is, im very grateful to
her.>> she is my daughter here at
the farm.she is incredible.
shes got an incredible heart.i love her.
>> when you have connectionswith your workers, they put
their love into the food.>> after the break, this
hispanic engineer closely guardsa secret♪
>> many migrant workers raisevegetables that add color to
hamburgers under the sun.they raise tomatoes that will be
the most popular condiment inthe united states.
i spoke to hector, who afterthree decades of experience has
become that -- become theketchup master.
>> hectors work includestasting 700 to 1000 mato
varieties every year.>> we cook them and turn them
into ketchup to see if they havethe taste necessary.
>> from all the varieties, onlyfor will be turned in to catch
up in the next 10 years.>> youve got a special pallet
and sense of smell?>> probably not.
a lot of it is chemicalengineering.
my grandfather started a sodacompany and i think that helped
me.>> he was born in merida,
yucatan and graduated as achemical engineer and dreamt of
living abroad.>> in 1986, i came to canada and
in 1991, i was drawn by a heinzcanada add to work for them in
international markets.>> that year, the company wanted
to increase its tomato pasteproduction.
>> i was assigned to work onthis project and remain.
we made changes the companylike, we saved money, produce
higher quality food.from 1991, my career became that
of a tomato expert.>>s experience takes him all
over the world.he says the secret to ketchup
depends on the quality of tomatothat is used.
>> we do not work with tomatoesthat are not our varieties.
we license companies and farmersto cultivate the tomatoes we
need.>> how do you select the
tomatoes?>> they are selected with the
process that i do.we make ketchup out of them.
>> he adds the final productdoes not include any artificial
ingredients.>> from the start of the
company, henry heinz promotednatural foods.
to make ketchup, he removedwater from tomatoes and you add
preservatives like sugar, salt,and vinegar.
>> nonetheless, the exactcombination of those ingredients
and the spices used are anindustry secret.
did you have to sign a contractthat forbid you from revealing
the secret to the ketchup?>> of course.
>> for life?>> for life.
also my personal ethic keeps mefrom revealing the secret.
>> your family doesnt know?>> even my family doesnt know.
and i dont talk in my sleep.>> keeping that secret is not
the only challenge of the job.>> the physical aspect of my job
is to judge the varietiesbetween tomatoes.
we tried different varietiesover the course of 10 years and
do statistical analyses todetermine what time of year to
plant.>> do you ever tire of tasting
tomatoes and ketchup?>> no, it doesnt tire me out.
personally, i like having it ondeli next tacos.
>> he says hes been able tomaintain the taste of one of the
most consumed products in theunited states.
what do you feel knowing theycall you the ketchup master?
>> it feels good.but it depends on a lot of us.
there are over a thousand peoplein the united states to work on
this area.>> but you are the chief.
>> i make sure it gets cookedand processed in the same manner
so it can have the same taste.>> in all your years at the
company, whats the mostimportant lesson learned?
>> the most important lesson isour heritage, our hispanic
heritage, responsibility, anddedication to work is the most
important thing we have righthere, deep in our heart.
>> that passion has marked hislife as an immigrant.
>> there is a lot of pride, buti also feel some humility.
someone said to me when i beganliving in the united states that
the most american thing wasapple pie.
i think the most american thingis ketchup.
heinz ketchup.>> in your opinion, can you have
a good hamburger or french frieswithout ketchup?
>> i dont think so.>> in the united states come
about 12 million tons of ketchupare produced every year.
the average person has 71 poundsof ketchup in the united states
a year.he knows ketchup bottles will
being -- will bring flavor tothe table and serve as a
inspiration to other hispanics.>> no hispanic should be afraid
of fighting for what he wants.there is no difference.
we are the same, just as equalas anybody else.
>> when we return, our dailybread that give support to the
>> experts say that when itcomes to hamburgers, they must
have a consistency and texturethat can serve as a ace for
sauces but wont take away fromthe taste of the protein.
carmen eskimo so brings us thesecret to hamburger bread.
>> the clock says it is 6:00a.m. and felipe begins mixing
the ingredients.he begins kneading them to
create his work.he decorates them and fills his
bakery with mexican sweet bread.>> different kinds of mexican
sweet bread.pastries, things like that.
theres a great variety.>> for the last 25 years,
customers have come to buy breadand coffee.
two dozen hamburger buns.>> its one of the few bakeries
in southern california thatbakes hamburger buns, but only
by special request.♪
>> he and his wife came to losangeles 30 years ago.
you wont believe why.they were coming to spend their
honeymoon.they had a cousin who lives
there.>> he said they are looking for
bakers, you should go workthere.
you know about baking.>> felipe was raised in a
bakery.he was taught the love of the
craft from his father.>> i would make bread as a
>> how old were you?>> seven or eight.
he would also take me to milkthe cows.
>> why didnt you become a dairyman?
>> the opportunity to work in abakery presented itself.
>> he introduces himself to theowner of the bakery.
>> she said i dont have anybaker openings, but i have a
janitor position.>> he accepted the position and
waited for his moment to showhis experience.
the day arrived when heapproached the manager.
the manager said to him i wantyou here at 3 a.m. tomorrow.
>> the next day, when the ownercame and saw him working as a
baker, she wondered what he wasdoing there.
>> the manager said he knows howto make red.
you are trying to get a lot ofbread out.
do you want him cleaning or doyou want him making bread?
>> he now works at thislocation.
>> he says he owes a lot to thisbakery.
from the well-being andeducation of his four children
to a good marriage.felipe is not just a well-known
baker in the region, but one ofthe very few bakers that makes
hamburger buns.>> its really tasty.
nobody makes them like that.>> something interesting,
because in the united states,one million hamburger buns are
made every day.in different varieties.
one billion flower servings gointo it every day.
>> a lot of artisanal bread.why are you motivated to create
hamburger buns?>> i began playing around and it
turned out well and people likedit.
>> one of his favorite clientsis the hotel coronado.
covid, however, put a pause thathe hopes will be temporary.
>> bread is very important whenwe talk about hamburgers.
you can make a hamburger --without lettuce, without tomato
even, as long as you have buns.>> miguel is one of the chefs
who serves thousands of touristsin this area.
>> weve got weed, weve gotartisanal.
>> he likes artisanal bread.the kind made by phillipe.
>> the reason is simple.the texture, the firmness, the
softness.>> the aroma is delicious, truly
wishes.>> my bread will always be
fresher than what you can get atthe store because its made that
day.>> he cant help but feel
nostalgia for bakeries frommexico.
>> if i had an oven like thekind they had in mexico, the bun
would be even better.it would have a better taste.
>> it looks like it is going tobe a little dry, but it actually
has a lot of flavor.i like it a lot.
♪>> after the break, can you
imagine a hamburger withoutfrench fries?
a latino says he makes the besra♪
>> many people think a hamburgeris not complete without french
fries.if someone knows about the
topic, its francisco martinez.he produces over 20,000 tons of
potato every year.we spoke with him in washington
state.>> in english, they call them
french fries.the only thing french about them
is their name.there is a lot to be said about
their origin, but little isknown.
some people say they werediscovered in belgium during
world war i.but wherever they are from,
french fries are 100% american.the main ingredient, the most
important one is potatoes.>> there are hundreds of
different potato types.what makes a potato perfect to
be a french fry?>> the size and how solid it is.
a potato that is not solid willnot fry well.
it will absorb too much oil, itwill be limp.
a solid potato will be golden.it will not absorb so much oil.
>> few people in the world know>> potatoes as well as
francisco.it has been my life since i was
12 years old and began workingat the company.
i was planting potatoes, i wouldwater potatoes, then growing
them, planting them.i started my own.
we are blessed in this region.>> decades of hard work turned
him into the main hispanicpotato grower in the country.
hes the first to admit he wouldnot have gotten where he is if
he tried to do it by himself.his wife not only comes from the
same town in nuevo leon, butshares the same passion for
potatoes and has worked with himfrom the beginning.
>> all of us who worked in thosejobs know how tough it is, but
that shaped me.i remember as though it was
yesterday.it was difficult because the
truth is sometimes at three inthe morning, it would be so cold
in october, but at the sametime, we got ahead, we worked
hard.>> from the very beginning, the
martinez family settled in moseslake in washington state.
>> i traveled to many places inthe world and ive seen there
potatoes.no one compares to this region.
>> he began cultivating a fewacres.
he reached 2000 acres and nowsells tons of russet potatoes.
he says its the perfect potatofor frying.
>> what makes the russet specialis its skin.
its how solid it is.its size makes it especially
good.>> there are many different
types of potatoes, but here, inthe united states, the best
companion to hamburgers arefrench fries.
weve all had some, but have wethought about the long path it
takes for the potato to becomethis?
>> you can see the potatoes arestarting to grow.
>> these plants have beengrowing for three months.
the harvest happens in july andends in october.
potato harvesting is highlymechanized.
to harvest tons, you only need afew workers and giant machines.
>> how may people do you need tooperate this?
>> two.one operates the tractor and the
other the trailer.>> one thing requires another.
we used to have smallermachinery, but as you keep
going, you need to adapt.>> despite the fact that the
company continues to grow, themain employees are members of
his family.diana does not go out to work in
the field anymore.her son, who learned the most
important lesson from his father--
>> work hard, dont give up, andif you give up, you are not
going anywhere in life.>> his nephew specializes in
fertilizing and derogating theland.
he says these next 10 to 12days, the temperature will be
close to 100 degrees.>> the early heat in the summer
worrisome.high temperatures, potatoes
dont like temperatures above100 degrees.
if youre not ready, addingwater to keep the humidity, the
sunlight, with this, the earthdries up quicker.
if the earth is dry, you are notgoing to harvest as well.
>> in a good year, francisco canharvest when he for tons of
potatoes he stores in thesestorehouses.
-- d 400 tons of potatoes hestores in the storehouses.
>> we store the potatoes byoctober 25th, otherwise we run
them risk -- run the risk ofsnow or freezing rain.
we have been affected by thatbefore.
you need to have the potato bemore solid.
>> you would think hes tired ofeating potatoes, but nothing
could be further from the truth.>> there are some anyways to
prepare for potatoes.what he likes our potatoes cut
up with chorizo and egg andlittle tacos.
he has that for breakfast andyou can cook potatoes in many
different ways.>> if i had to eat potatoes
every day, i would.its a very nutritious food.
but ive got to say, potatoesare the only vegetables a human
being can live on by itself.if you are on an island and had
potatoes for four or five years,you would survive.
there is no other vegetable thatcan sustain you like potatoes.
>> francisco has been able tosurvive and went from being a
mexican boy following hisparents in the fields to
becoming a respected farmer whoproduces a fundamental
ingredient in the american diet.>> i have accomplished my dream.
what im doing now is keepingbusy because i still feel
strong.>> that next time you take a
french fry to your mouth,remember behind that potato,
there are hispanic hands likefranciscos.
that makes him feel proud.>> ive always seen this as a
blessing.not just for me and my family,
but my community, my people.we work very hard.
>> how wonderful.and like we heard, they all feel
very proud of theircontributions to this country.
things to their work, we canhave this component to
hamburgers to make them perfect.>> thats right.
many people believe a goodhara
changed the history of that whenhe first century.
>> this and other stories nextweek on aqui y ahora.
thank you for joining us.we will see you soon.