Transcription
Mexico City is one of the largest cities in the world. Its greatness is not only cultural, gastronomic, but also of landscapes. And it is that we are in one of the largest and most distant mayoralties of Mexico City, which is a completely different reality within Mexico City itself. Today we are going to tour none other than Milpa Alta. I am Alo Villar. Come, accompany me. [Music] Milpa Alta is located in the south of Mexico City. Its neighboring mayoralties are Tláhuac, Xochimilco, the State of Mexico, and the State of Morelos. In fact, if you leave Milpa Alta towards Tepoztlán in the state of Morelos, it is the same distance as to the historic center of Mexico City. In fact, it is the second largest mayoralty in all of Mexico City, and approximately a little over 150,000 inhabitants live here. The original name of Milpa Alta is Malacachtepec Momoxco, which meant place surrounded by hills where there are funerary mounds. However, with the arrival of the Spaniards and also the evangelization, the Franciscan friars decided to rename the town, and over time its official name, Milpa Alta, was established. In fact, look how far we are. Mexico City is huge. From here to the historic center we have to travel one hour and 37 minutes. Look, in fact, here is the "migüel" in Ciudad Neza. That's where my parents' house is. But look at all we have to travel if we want to go to the center of Mexico City. That's why, look, see the distance to Cuernavaca, it seems like it's not so far anymore. Well, and Tepoztlán, even less so. Just look, we are exactly in what is the esplanade of the Villa de Milpa Alta mayoralty, which is how it is named. Look, here is this small balcony where above is the bell, where on September 16th the mayor of Villa Milpa Alta comes out to give the "grito" (cry of independence). The truth is that it contrasts greatly with Mexico City. I swear to you, the landscapes are incredible, but it seems like you are really quite, well, we are, we are quite far from the center of Mexico City, but you no longer see these large buildings, but rather large landscapes, a lot of vegetation, a lot of agriculture, but I will explain that a little later. The name Villa Milpa Alta was given in reference to the fields where corn and other types of vegetables are cultivated. Likewise, the pre-Hispanic roots could not be completely eliminated, since the word comes from Nahuatl "milpan," a term designating any cultivated field. Look, the Momoxcas had a strong connection with the land and agriculture, and their cosmovision was deeply rooted in nature and agricultural cycles. [Music] This mayoralty stands out for its diversity of flora and fauna. And it is that this mayoralty safeguards large quantities and extensions of green areas, but since the time of the Momoxcas, a very large plantation of maguey was established, and it also promoted commercial exchange with neighboring communities, specifically with Tenochtitlan. And this is reflected in the food that feeds the people of Milpa Alta. Look, let's go into the Juárez market to see what we can find here. Come, look, see the murals we have here in the Benito Juárez market, very well represented with many traditions here in Milpa Alta. It is quite large. In fact, formerly Milpa Alta was part of the State of Mexico, it has gone through different demarcations, but it was not until Antonio López de Santa Anna that he included it as such in the capital of the Mexican Republic. [Music] It is indeed a very large and spacious market, huh? It has everything. It is a large giant warehouse where we can find well-defined areas, and very well-designed, very well-formed areas. The clothing area, the butcher area, the legumes and vegetables area, the hardware area. The truth is, it's very, very well organized, but personally, something that caught my attention a lot, look, this is the kitchen area. Very good, very well designed. This market is huge. I was surprised to see so much bread for sale. We'll go ask about it and buy some for my dad, but right next door, something that personally caught my attention right now because it's the rainy season, we'll be able to find mushrooms. And right next door, look, in this area, there are a lot of mothers selling mushrooms, I think, brought from the mountain or wherever they come from. And I do want to buy some of that. Look, look in this aisle. We also have several "clavitos" here. Ah, that's what they call it, "clavito." Oh, wow. How much do you sell them for, ma'am? For 200. 200 per kilo. No, man, but what am I going to do with 1 kilo? 200 pesos. A quarter. Where do you bring them from? From the mountain. From the mountain. From where? But from what part of here? From Milpa Alta. Ah, from here. Right away. Well, let's see, give me some that I don't want to take. How do I prepare them? How do you recommend preparing them? The quickest way is in green chili sauce. In green chili sauce. You could make chili with purslane. Just rinse these and add them like purslane. Ah, yes. A quesadilla can also be made. Fried quesadilla. What do I put in it, epazote, onion? Onion and garlic. And that's it. Then you put it in the tortilla and make quesadillas. Excuse me, and what are those eggs? From guajolota. From guajolota and from quail. How many do you still have? 20 and 20. 20 and 20. That's great. My grandmother used to have a lot. You think so? Yes, but they're gone now. Yes, right? There you go. Look, a quarter. There you go. A quarter. The plum is 50 per measure. Well, give me one measure, it seems to me. Excuse me, and this big one, what is it called? Cemitorio. Cemitorio. Pancita or cemitorio. Wow. So, we agree that this is called clavito. And cemitorio. And how much is the cemitorio? Ah, 220 per kilo. 220 per kilo. No, I think one of those is worth 1 kilo, right? Or is it more, no? Like half. Half. And how do you prepare this? As it is, you wash it. Uh-huh. Like this. Wash it well and peel it with a knife here. Uh-huh. And you make it into a mince, mince it and fry onion, garlic, and epazote with a little chili. Once it's fried, you add your mince and then cover it and cook on low heat. If you want to add string cheese, with string cheese. And if not, how delicious, right, man? Look, I'll give you a Prisco peach. There you go. From What is the Prisco peach called, just like that? That's what the famous red soda is called. Prisco. Did you know it's made from peach? The red soda. It's supposedly How about that? Ah, look, it's reprisco and it's peach, although it doesn't taste like peach, nor does it look like peach, right? Perfect. Yes, yes, yes. Thank you very much, ma'am. May God bless you, and may you sell much more. Thank you. Take care. Oh, who was a fan of guajolote eggs or guajolota eggs, rather, my dad, yes, that flavor is too intense for me. I don't like it that much, but my dad really liked it. In fact, quail eggs too, you know, it was his daily diet. He stopped doing it, but I still remember very well, about half a liter of sherry. And he would tell the juice vendor, "Give me six quail eggs," and he would drink them like this, small. Six raw eggs and my dad, in one gulp, half a liter of sherry and six quail eggs. He said that was his perfect breakfast. What do you think? Do you know anyone who has done that? My dad was wrong and it's bad for him. I really have no idea. I only know that he had a very good morning, he had a lot of energy, but that's what he had for breakfast afterwards. He stopped doing it, and well, my boss is around here now. Look, here's the epazote. I think I'll take some epazote too. Done. Look at the different types of mushrooms one finds here, especially now that it's raining so much. These are some of the wonders we can find. Well, I'm going to take epazote here. Apples. Look, here at the Epazote, ma'am, how much do you sell it for? For 10. For 10. Yes, thank you. Thank you. Have a very good day. Walking, the smell, the feeling, the same warmth of the people, it seems like we are in a small town far from Mexico City, huh? But no, I mean, in their ID it says they live in Mexico City, but it's a completely different soul, a different feeling, a different lifestyle too. Even so, I've seen the transportation system here, where you can get on RTP and also a type of minibus, which is a slightly larger bus, and pay with your integrated mobility card. I've seen that here too. And look how beautiful the market looks from the outside, I tell you. Look, it's giant. Just look at its size. Very, very large, and obviously also decorating a fundamental part, which I will tell you about a little later. The nopal is one of the most important things in Milpa Alta. Over there we have a young lady with corn and nopal. But right now, right now I'll tell you the whole story of the nopal. But look how giant the Benito Juárez market is. Look at the ear of corn here, the nopal, and look, at this second entrance is where I told you I saw a lot of bread. Just look at the beauty. Hello, dear lady. What kind of bread do you have? Cinnamon. Cinnamon roll for 35. These are butter. Butter for 40. Large cocoles for 45 and cheese ones for 50. What are those called? Cocoles de Ah, it's cocol. Okay. It's just a large cocol. Okay. As I said before, I don't want my cocol. And these are the famous pechugas. The Why pechugas? Well, that's what we called them. And what are the pechugas made of? Of egg, milk, and butter. Milk, egg, and butter. Those are for 40. And sweet bread. Sweet bread. What does this bread have? This is from nine. This is normal. Conchitas for 10 and little cones up to 10. These are just 15. Those are also, right, cocoles of what you told me. Ah, pechugas. And these are the large ones. And these are the small ones. The large ones have five and the small ones have ten. Now comes the question. If I have a good glass of cold milk or coffee, what goes best with it? With everything. With everything. Yes, with everything. Which one do you like best? Well, I make these myself, but yes, they are all waffles. Yes, waffles. Excuse me, what are those made of? Let me see. It's anise. Anise. It's anise. So, we have piloncillo cocol, cinnamon. Cinnamon, anise, and piloncillo. Cinnamon, anise, and piloncillo. Uh-huh. And the pechugas. Ah, I think give me some pechugas. Uh-huh. Oh, they smell good. But the piece is bigger. And how much are they? The same, 40. 40. No, I'd better treat everyone. Look, what's the difference between a cocol and a pechuga, ma'am? This one has more ingredients and has egg, milk, and butter. And the cocol just has sugar, its flour, the flour, and the This one is sweetened with pure piloncillo, they don't add sugar anymore, just the pure piloncillo. And this one is sweetened with sugar and anise. Okay. So, let's say this one tastes more like butter, right? A little more, well, it's a matter of taste, right? I think people like it. And are the conchitas homemade too? Everything is homemade. Everything is cooked over a wood fire. It's still homemade. Wood fire. Everything. Pechuga, cocol, everything. Cocol, all the sweet bread is cooked. And how much is a bag of conchitas? No, well, look, why are we looking for it? Excuse me, and why do you sell so many cocoles and so many pechugas? Because inside, outside. Yes. Yes. Well, people come who buy by the hundred or wholesale. Ah, yes, no wonder. May God bless you, may you sell a lot. Thank you. I was truly surprised by the number of places and small stalls that sell cocol and pechuga here in Milpa Alta. But look, there will only be one very fortunate person from this visit to Milpa Alta, and their names are Don Álvaro and Doña Leti. As I said a long time ago, there were agave plantations for the production of what? Of good pulque and also many other things made from agave. And look, here we are seeing how they are extracting the famous aguamiel. The first question of this video is, what is the name of that character who extracts the aguamiel? If you know, put it in the comments. [Music] That's right, right in front of the Benito Juárez market there is a regional museum, the Casa de las Reliquias del Pueblo, where they also offer, look, drawing, alebrijes, guitar, violin, watercolor. Look, on Tuesdays at 4 p.m., embroidery, regional dance, capoeira, dance classes. The truth is that it is closed, we could not enter this regional museum. However, here outside there are certain, besides murals, there is also a certain explanation of the brief history of what Milpa Alta is and how, within its pride, in addition to a small history they have with Emiliano Zapata, not a small one, but a great connection they have with Emiliano Zapata here in Milpa Alta, also after the fall of Tenochtitlan, the inhabitants of Malacachtepec Momoxco resisted the Spaniards. The group settled in Actopan fought a battle that lasted almost 90 days before being defeated and subsequently they were forced to protect the region from possible invasions by still rebellious indigenous people. So, a bit of the history of Villa Milpa Alta is in this museum, but unfortunately it is closed. This important relationship of Emiliano Zapata with Milpa Alta occurred during the Mexican Revolution. And it is that the old delegation played a very important role, as various inhabitants joined the peasant struggle, specifically that of Emiliano Zapata from Morelos. It reached such a point that it became an important Zapatista stronghold, where the Plan of Ayala of 1914 was ratified in this place. Excuse me, and here in the very center, look, there are some images that they managed to obtain from relatives of Emiliano Zapata to document a bit of Milpa Alta's relationship with this leader of the Mexican Revolution. And it is said that one of the photos is from the personal archive of the grandson of General Emiliano Zapata, named Tiburcio Zapata. And by the way, Milpa Alta's closest legacy with Zapatista influence was the visit on March 9, 2001, of the EZLN army along with Subcomandante Marcos in a caravan from various states, they visited this place, Milpa Alta. And look, I'll give you some very interesting facts here about Milpa Alta, such as that this is the most rural mayoralty in Mexico City. Almost 90% of its territory is made up of conservation land, which means it is a vital green lung for the city. It has mountains, forests, maguey fields, and agricultural fields. Furthermore, it is also considered the cradle of mole, since San Pedro Atocpan, one of its towns, produces 60% of the mole consumed in the entire country. And every year the National Mole Fair is celebrated in its territory. We have already been there, we have a video of the "ruta de la garnacha" (garnacha route), one of the most beautiful I have perhaps done with my dad. No kidding, we tried about 70 different moles. It was incredible. I'll leave it for you here in the tags. Jícaras de te and chilacayota, who wants more? I'm from the [Music] garnacheros, how are you? Welcome to the garnacha route. I am Lalo Villar, and today, guys, as you can see, once again, we are at the National Mole Fair. Clearly, if I come to record mole, the expert has to come, and clearly if the expert comes, his faithful companion, my mom, comes to the valley. What an honor to be. I am from the Cañada de la, look, my very mole. What is the bread? Uf! Cornbread. How are they? The bread is very good. Yes. Oh, it's bad. We are right at the inauguration of this mole fair, which is a fundamental part of the people of Actopan in the Milpa Alta delegation. In fact, most people who live here in Actopan have something to do with mole. In any line of production, there is at least one family member, I think, involved in everything related to mole. Let the paletas begin. Wow, this is almond. Almond. Wow, it's very good, huh? Hala. You know, the last time my dad and I came, we really ate so much mole. How many months ago? 120. 120 types of mole. And today we'll see how many we can try. Let's see if we can handle it. Hopefully, it's not 120. Because that day we ended up a little sick, honestly. [Music] This one is fruity with mango. Try it. Ah, it is very fruity, this m. Very good. This one is from tuna and nopal. Tuna and nopal. Tuna and nopal. Calm down. Remember the innovation we talked about at 1:0. No, it does have those flavors, you know, and that's something very important that everyone should know. Mexican cuisine is considered an intangible heritage of humanity. There are only four in the world. And why was this honor given to Mexican cuisine? Because of these types of dishes, which have a lot of tradition, require a lot of technique, a lot of preparation. The combination of everything makes us have incredible dishes in Mexico, as in this case, mole. And with these types of innovations, mole becomes, if you want to call it, gourmet, but it has different touches that make it a very good plus for the palate. And the marimba sounds, the marimba sounds, compadre. [Music] Good nopalito. Good, good, good. One more. One more. Pass. We've already got this and we're still going. Look, we are now heading to the nopal collection center. I'll explain why in a moment. What I do want to tell you is that one of the longest pilgrimages leaves from here in Milpa Alta to Chalma. More than 120 km they walk, completely on foot to the sanctuary of the Lord of Chalma in the State of Mexico. Year after year, this pilgrimage takes place from Milpa Alta, and thousands of people walk, as well as, look, in Milpa Alta they have 12 indigenous towns that maintain their own traditions, civil and religious positions. Many of them still speak Nahuatl, preserving their patron saint festivals and pre-Hispanic agricultural rituals. All of that happens in one of the mayoralties of Mexico City. Did you know all of that? Due to its altitude, Milpa Alta is the coldest area in all of Mexico City, just over 2500 meters above sea level. This area of Mexico City has forest landscapes worthy of a town in central Mexico that really doesn't look like Mexico City at all. This is the mayoralty with the greatest diversity of flora and fauna in Mexico City. Furthermore, here with all these magueys I was telling you about, in Milpa Alta there are still "tinacales" where pulque is fermented, especially in maguey villages, such as in Milpa Alta, Villa de Milpa Alta, Mixquic, and Santana Tlacotenco. Also in Milpa Alta there are unique celebrations like Day of the Dead in San Agustín Otenco and San Bartolomé Chicomulco, which are the two most famous. The altars are enormous and are decorated with paths of flowers that guide the deceased. A very important fact is that currently there are about 3,000 individuals who speak Nahuatl as their mother tongue, which represents 4% of the mayoralty's population. This number makes Milpa Alta the demarcation with the largest number of indigenous language speakers in all of Mexico City. We've come to this nopal collection center in Milpa Alta. And let me tell you that Milpa Alta is the main producer of nopal in Mexico. It is estimated that it contributes more than 50% of the national consumption. It even has the famous Nopal Fair, which by the way, this year was held at the Monument to the Revolution for the first time. It had never left Milpa Alta, for the first time it was held at the Monument to the Revolution. I don't know how it went. I hope it went very well. However, it was one of the most important festivities here in Milpa Alta, and look, it's like a small wholesale market. However, everything that is distributed is none other than nopal. In the 1970s, nopal cultivation became popular, becoming a pillar of the local economy, and currently it represents almost 80% of the nopal consumed in Mexico. And Milpa Alta, due to its agricultural vocation, massively introduced nopal, whose cultivation is a pillar in the local economy. You know, you see it a bit closed here, but sales start at 2:30 in the morning until noon. For people who are not from Mexico, they must be wondering what they do with nopal. The truth is, look, like the movie Forrest Gump, with nopal here in Mexico, huh? We can make a lot of nopal preparations and dishes, such as grilled nopales, nopal salad, nopales with egg, nopal tacos, nopales in red chili sauce, steak with nopales, nopales with pork, nopales with pressed chicharrón, nopal tortas, caldo tlalpeño with nopales, michotes with nopales, nopales stuffed with panela cheese, nopal quesadillas, baked shredded nopales, raw nopal carpaccio, green juice with nopal, nopales with beans, mole de olla with nopales, pipián with nopales, sopes with nopales, suadero tacos with nopal, and the list is short because here in Mexico, honestly, at least I, join that list, we love nopal. And where does all this nopal come from? From here, from Milpa Alta. Arrange them, my brother, the little nopales, 45 a quarter. For 45. How many come out of 25 little nopales? They are How many? 25 little nopales. A quarter is 25. A quarter of Ah, it's a quarter of Well, give me a quarter. How many years have you been selling nopales in the market? Ah, no kidding. How many years did all the producers move here? It's been 25 years. 25 years. Wow. And more or less, how many inhabitants of Milpa Alta are dedicated to nopal? I mean, but yes, the majority. Or the majority is the business here. The business here, nopal. How much did we agree on? 45. 45 pesos. One more. 45 pesos for 25 nopales. Done. Large ones. Which one sells the most? Which one moves the most? The smallest one. The smallest one is the one that moves the most. [Music] It's very beautiful here, and we were coming from the collection center, we bought some nopales there, and I asked a lady who was eating a prepared chicharrón, "Excuse me, is there a nopal farm nearby?" She said, "Well, up here, just turn around and up here, look, we came to buy." So, we are just now, in fact, it's currently "empencada" because this "penca" is going to be used for planting. So, this, how? "Empencada," what does "empencada" refer to? It's not mine or my brother-in-law's, they just let it "empencar" because we're going to plant in another field. So, look, for example, these "pejas" that are going to start to thicken more, they are removed, and these are what are used to plant again. That's why it's "empencada" right now. I said, "Oh my God, how embarrassing." This one is good because it's producing. In fact, they let it grow, but they pruned it because otherwise it would produce a lot of sprouts. Ah, so, you let this "penca" grow, one is taken to plant elsewhere, and then you let it grow. This is my aunt's, and this is my sister's. My aunt just prunes it so it doesn't get too many sprouts, so it doesn't produce nopal that will be sold. My brother-in-law let it "empencar," he let it complete so we can plant in another field. When do you harvest? From small, medium, and large, it comes out now. I've been coming almost daily. And when is the best season for nopal? When it's expensive, it's in December because that's when it produces the least, because it takes longer to grow due to the cold, and now in May it's when it gets cheaper because the heat and rain and everything makes it grow quickly. That's why now they prune it so it doesn't get too much, because since she has other nopal farms, she has to distribute. Excuse me, and for example, this nopal farm, let's say, is small, right? But how many people are needed to work it? Well, just for them to cut it, my godmother or her husband, her daughter, and a child come. Three adults and one child, four people. Four people, and all day. All day or just some? Well, they come early, from 6 in the morning, so by around 10 they've finished, so the sun doesn't get to them because the heat is really strong. Excuse me, and I've also noticed that generations are in this nopal business, right? Yes. It was my grandmother's. My grandmother left it to my aunt. This one was my mother's, and my mother divided it among us. In fact, it's in three parts, meaning, it's over there, but whenever we see anything, we are siblings, so we have to support each other. So, luckily I came and said, "What's up now?" But you have to ask, right? Of course. Better to ask. And here, my mother gave it to me, I made some corrals because we also sell lamb meat. Ah, I see. So, excuse me, what is the difference between nopal verdura and nopal tunero, or how many types of nopales are there? Well, there's the mountain nopal. Look, like that one that comes out over there is mountain nopal. The one that comes out there, look, over there. That's where the "choco conostle" comes out, which is called, I don't know if you know it. Yes, the tunagria. There you go, the tunagria. And we call it "con ojos." Excuse me, and for example, the oldest "penca," how old would it be? It can last a good, well, it can last depending on how you work it. If you work it, it can last, what? About 10 years. Ah, yes, 10 years. Yes. But in the last few years, you know, it's like a person, when you reach a certain age, you don't produce what you produced 5 or 6 years ago. And and for example, this one, cut like this, planted, and it's on its own. That's a "penca" that is forming. Just one, it doesn't need more. Yes, it's a bit thicker. Another one, a bit thicker. Once it's a bit thicker, they start to be cut. They start to be cut. Previously, my dad says that my dad, he did dedicate himself to nopal. Uh-huh. Previously, it was just, everything changes. Now he says that so that this doesn't come out, I don't know if you've seen that it sometimes comes out reddish. How is it? Oh, I don't remember what it's called. It's used to separate color, but this is because it's used for paint. Wow. So, imagine, when this comes out in all of this, it harms the plant. Some parts, some use it for, well, for paint, but for the plant, it's a little bit. This is a sprout. Sprout, look, already. And this, but this that comes out, it harms the plant. Some are already using it for color, but my dad says that now they give them lime, so before planting, they have to bathe them in lime so that they don't get this. Yes, but yes. Look, salt, right? How beautiful. And how delicious nopal is. Right? Honestly, I don't know how some people don't like it, right? Nopal juice, nopal juice. No, I do it at night because my stomach hurts a lot, so every day I make myself two nopales, I add a piece of aloe vera, just the pulp, my papaya, and the next day I'm happy. For example, nopales can be made "a la mexicana," right? With tomato, onion, cilantro, "nopales navegantes," battered nopales. If you come one day, when it opens, I have a nopal recipe book, I'll make copies and leave them for you from when they used to make, what was it called before? I don't know if you remember that many years ago they used to have the Nopal Fair in Nopalá. Ah, well, I have some recipes there, someday when people come, in a month, conceive. Yes, when I'm going to put up a sign at the collection center that says, when you see the sign that says barbacoa, it means it's ready, it's coming, and I'll get them out while I look for the recipe books because I do have them. Wow. And then you can get everything from there. Nopal water, this, nopal soup. Well, there are infinite things. Nopales with tuna, nopales with egg, nopales with just grilled, battered. There's everything, right? To the sky. How about it? It's tender right now. It's ready. It's good. Give me about ten. About ten, a dozen if you want. The whole thing. Done. You've roared the lion. But really good, because my wife won't scold me. The cars. There you go. Look. Now that we are here in Milpa Alta, also the corn silk. Look, we are in Milpa Alta, right? What beauty. By the way, when I was studying gastronomy, my diploma in Mexican comedy, there's an atole made with corn silk that's incredible, it's delicious, huh? Let's see, I'll get myself an atolito de pelo de elote. Very good. Five pesos each, imagine. Something important to point out, and also very beautiful about Milpa Alta, is that many of the traditions retain their indigenous structure. Among them are the "mayordomías," which are specific to Mesoamerican towns, and to a large extent this preservation is due to the isolation of the mayoralty, since although most of the inhabitants find their source of income in other areas of Mexico City, it is rarely visited by the capital's residents. Currently, Milpa Alta preserves various traditions that are part of the cultural heritage of Mexico City, such as the Mole Fair celebrations, the Nopal Fair, and the Paper Balloon Festival. Without a doubt, Milpa Alta is the ideal place to enjoy natural and architectural landscapes far from the noise, bustle, and pollution of the capital's center. Well, not everything is happiness, not everything is rosy in Milpa Alta, since this mayoralty is considered the poorest in Mexico City. And the San Agustín Otenco Pueblo neighborhood emerges as a microcosm of Milpa Alta's poverty, with a worrying 48% of its population submerged in multidimensional poverty. This figure sheds a rather stark light on the difficulties faced by its inhabitants, who struggle daily against the lack of access to basic services, education, health, and economic opportunities. Furthermore, the perception of security in Milpa Alta is quite low, as 50% of its inhabitants, according to the latest census, consider their mayoralty to be unsafe. This is according to the ENU for the first quarter of 2025. And according to the update of the Social Development Index carried out by the Evaluation Council, the mayoralties with the highest poverty are Milpa Alta, Xochimilco, and Tláhuac, with 73% at the lowest levels, respectively. We will end the video here. The truth is that I am leaving very loaded, very well-stocked with products from Milpa Alta. Truly, people of Milpa Alta, if you have recommendations, I will surely do a garnacha route here. I will return another day. In the comments, please, tell me the most delicious places to eat in all of Milpa Alta. I've already seen some, but with your help, I know I will choose the best ones. Take care. I am Alar. See you in another video. Where am I going? Where am I going? [Music] [Music]