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Today Oaxaca is famous for 
its delicious food

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and local craftsmanship.

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And rightly so.

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But did you know that 
these traditions

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are thousands of years old 
and have their origin

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in ancient Zapotecan culture?

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Join us as we eat our way 
through Oaxaca, Mexico.

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Major funding for The Desert 
      Speaks was provided by

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The Kemper and Ethel 
Marley Foundation.

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Additional funding was provided 
by Desert Program Partners.

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And by Arizona 
State Parks.

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music

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Corn feeds hundreds of 
millions of people

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in countries all over the world.

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It started out as a plant that 
some people would call a weed.

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It was natives of very dry 
regions of southern Mexico,

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near the modern city of Oaxaca,

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who discovered its 
true value as a food.

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Corn has become the 
most important gift

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ever to come out of the desert.

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The city of Oaxaca is located 
in the semi-arid highlands

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of southern Mexico.

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For many hundreds of years 
it's been the crossroads

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of middle America, 
with a great parade

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of indigenous 
groups passing through.

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It is still the Indian capital 
of Mexico, especially Zapotecs.

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Today's Zapotecs depend on corn

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as their civilization has done 
for thousands of years.

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5,000 years ago corn 
was domesticated

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very close to the city 
of Oaxaca near Puebla

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in the Tehuacán Valley.

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And that allowed the development 
of very powerful cultures.

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Corn was the basis 
of the Mexican diet

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and is still the basis 
of the Mexican diet.

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From this corn, these 
small ears like this,

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from these valleys, came 
the basis of the diet of

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Mexican civilization.

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And it came 
basically from here.

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Yes. Look, these two varieties, 
how far apart, came from here.

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Well, corn has many, many 
different varieties.

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Some are extremely primitive, 
some are highly developed.

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And from this corn, from 
where we get our daily tortillas

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and most of the products, many 
products through the world.

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Same corn, the same basis 
for our civilizations

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in central Mexico, our 
civilizations in

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southwestern United States, 
our civilizations

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in northwest Mexico.

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All of it, corn inherited.

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Yes. We are just at the cradle 
where corn was created.

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Dr. Burquez is an ecologist 
who is also an expert

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in the cultures 
of ancient Mexico.

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The use of corn allowed 
the construction

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of extraordinary cities.

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One of them is 
Monte Alban.

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Monte Alban is an emblematic 
city so it's a very large city

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that just shows how 
powerful Mexican history is

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and how far back it goes.

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The Zapotecs were very 
powerful warriors.

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They conquered the area, they 
developed a flourishing culture,

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they have extraordinary 
developments in the arts.

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But as happened 
to most cultures,

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they eventually declined.

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And they declined because people 
didn't want to work anymore

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and the nobility was 
parasitizing the peasantry

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so much that everything 
started to crumble up.

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That opened the way to 
new conquerers that brought

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new ways of looking at life, 
that brought new styles

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of construction, and 
brought new forms of art.

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Those were the Mixtecas.

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All of the cultural 
societies needed

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a very tight 
measurement of time.

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And the more sophisticated 
the culture,

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the more sophisticated 
their sky observations.

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The Zapotecs were 
exceedingly good astronomers

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and they built these 
structures as this observatory

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to keep track of the seasons,

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to keep track of the 
timing of the year.

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That was extremely important 
to time up the crop seeding,

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the crop harvesting, 
the time in which rain

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was suspected to come.

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Throughout the history of 
mankind, brief periods of peace

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were followed by lengthy wars.

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The Zapotecs were 
not the exception.

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The Zapotecs were 
engaged in lengthy wars

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against their neighbors.

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These stones are 
depictions of warriors

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that were ritually mutilated.

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These wars were the 
response to the acquisition

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of new resources, resources 
needed to sustain the growth.

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Resources like coral, 
like pitayas, like corn,

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that were the basis of the 
economy of the Zapotecs

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and most Central American and 
middle American cultures.

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Monte Alban is divided in five

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different stages by 
archeologists.

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But what did really 
matter to us is that

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Monte Alban is a magnificent 
city that persisted

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for almost 1500 years until it 
was abandoned 1000 years ago.

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Monte Alban is at the 
very roots of Mexican culture.

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And we Mexicans have Monte Alban 
as one of our emblematic cities

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and as part of our past.

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The genius of Zapotec craftsmen 
made the city of Monte Alban

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the wonder of ancient 
Meso-America.

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Zapotec brilliance and 
creativity continue

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in the hearts and homes 
of Oaxacans even today.

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All of my town makes 
these types of sculptures.

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The figurines that we create 
here in San Martin Tilcajete

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are Zapotec figures.

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It's been done 
for generations.

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For example, we recreate 
those images that our parents,

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grandparents, and 
great-grandparents created,

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following in the 
same Zapotec tradition.

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These are the most 
difficult pieces I've made.

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This is one whole piece that 
comes from the trunk,

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this tree trunk.

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It takes a lot of time to 
carve a piece like this.

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You need to be calm when 
you do this work,

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and you must be patient.

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You need to give it time to 
develop and to take on a shape.

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After shaping it, you 
let it dry for almost a month,

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then sand it off.

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And finally, you paint it.

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Making the figurines 
gives us a better life.

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Working in the fields, 
you know, gives us subsistence

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but is not quite enough.

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We use the copal wood.

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Copal is one of the 
best types of woods.

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It's beautiful.

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It's able to give the 
best features and enables us

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to make exotic figures 
that grab your eye.

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Just as an example, 
look at this.

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This is copal.

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If you look at this 
piece, it's a tree branch

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that is very twisted.

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So we take 
advantage of it.

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From it we create these 
fantastical wood carvings.

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This lizard doesn't 
really have a tail like this.

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One of the pleasing 
aspects of this he says

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is the combination of the 
reality of the way the lizard

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is in real life and the 
fantasy that he brings to it.

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And the tail is a 
fantastic tail.

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It doesn't match 
the real lizard.

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But it brings to it a 
real Zapotecan reality

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that we can't see.

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This tree is where 
the wood comes from.

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This is copal.

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It's a type of wood that 
gives us the ability

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to create these wood 
figurines from its branches.

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If I were to cut this 
branch off right here,

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you can see the curve and 
we use our imagination

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and then create an armadillo.

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For example, the branches 
here are straight.

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We can cut them off to 
create a singing coyote

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with his face turned 
toward the moon.

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If you want a fantasy figurine, 
we can cut the branches.

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We can take a head from 
here, a hand from here.

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But this would be a 
figure fantastic.

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Only in the Zapotecan 
mind and imagination.

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Cutting up here there is 
a tail of this fantasy animal,

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here is the body and 
the head would go up here.

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But it's like nothing 
that exists in this world.

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It's a complete 
Zapotecan fantasy.

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In this town we 
are all artisans.

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We are proud to 
demonstrate, to create,

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to make these wood figurines.

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It's income to the town.

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But we make the fantasy 
figurines from the heart.

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Native desert plants have both 
artistic and practical uses.

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They call this kind the 
Mexican Fence cactus.

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It grows, sometimes it'll 
grow in the U.S., not very well.

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But it doesn't branch so 
you can make them as tall

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as you want, nothing 
will get through.

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I think the reason it's valued 
is it tends not to branch,

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it just sends up 
these straight stalks.

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So it uses very little space, 
the space that a wall will take.

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Oh, my goodness.

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What are those?

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Pitayo de mayo, isn't it.

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It's appropriate.

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This is May so it's 
the pitayo of May.

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And they're coming out.

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And the fruits are there.

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There is a beautiful bursera 
tree and frankincense tree.

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Another franc.

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One of the tall ones.

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Look how the exfoliation's here,

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these little piece of bark 
rustle in the wind.

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It's a charming 
part of the tree.

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I think maybe that's 
the signal that

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the fiesta is about to begin.

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That's right.

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We are now in 
San Martin Tilcajete,

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a typical Oaxacan town 
and gets his name because

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of the presence of a cajete, 
that is a hole in the ground.

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The cajete was a water 
source and this old man

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was telling us that there 
was a big flow of water

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coming out of the cajete 
and this place was

197
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an enchanted place that 
provided all sorts of

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good things for the town.

199
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The cajete was guarded by 
a demon, a good demon.

200
00:14:20,793 --> 00:14:24,496
And as time passed and 
new generations became

201
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less and less respectful, 
the water source dried

202
00:14:31,270 --> 00:14:36,075
and now they only have 
the cajete and a small well

203
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where they still get some 
water but never as before.

204
00:14:41,580 --> 00:14:45,651
There is a lot of 
exchange, social exchange,

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00:14:45,651 --> 00:14:50,122
food exchange, forget all 
the offenses and so on.

206
00:14:50,155 --> 00:14:53,759
It's a great event for the town.

207
00:14:53,792 --> 00:14:57,329
This is the Dia de la Santa 
Cruz, the Holy Cross Day.

208
00:14:57,363 --> 00:15:00,065
These tamales are so 
fresh that they're hot.

209
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Hot enough to burn me.

210
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But ah, inside we see beans, 
the black beans of Oaxaca,

211
00:15:06,739 --> 00:15:14,480
and a very fragrant 
herb called epazote.

212
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It's used with beans and 
to spice a lot of things.

213
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It's a very distinct taste.

214
00:15:19,952 --> 00:15:23,088
It's used all over Mexico 
but in Oaxaca they use it

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in great quantities and it 
makes for a distinctive flavor.

216
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Very Oaxacan and delicious.

217
00:15:30,863 --> 00:15:33,465
The corn that made those 
delicious tamales

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00:15:33,499 --> 00:15:36,302
is often bought at local 
markets like this one,

219
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in Ocatlán where you can find 
just about anything

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you can imagine.

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Including the cactus 
fruit called pitaya.

222
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I could easily eat 20 of these.

223
00:15:48,914 --> 00:15:53,619
All right, here goes.

224
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Mmmm.

225
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Oh.

226
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On a hot day, when 
you're really thirsty,

227
00:16:02,528 --> 00:16:04,263
there's nothing better than 
pitaya than to slake

228
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your thirst, maybe followed 
by a little mezcal,

229
00:16:08,233 --> 00:16:10,235
of Oaxacan vintage. I'll go for 
the pitaya.

230
00:16:10,269 --> 00:16:12,137
Yes, I'll go for the pitaya.

231
00:16:12,171 --> 00:16:15,140
The heart of every Mexican 
town is it's market space

232
00:16:15,174 --> 00:16:19,178
and it's been that way 
for thousands of years.

233
00:16:19,211 --> 00:16:22,214
More than goods and 
food are exchanged.

234
00:16:22,247 --> 00:16:28,087
The air is full of gossip, 
proposals, ideas and politics.

235
00:16:28,120 --> 00:16:31,423
I wonder if there's a 
demand for hats here.

236
00:16:31,457 --> 00:16:33,592
You don't think I 
need a new hat do you?

237
00:16:33,625 --> 00:16:37,029
Well, you need a Oaxacan hat.

238
00:16:37,062 --> 00:16:42,201
I've never tried on a 
donkey stomach hat.

239
00:16:43,669 --> 00:16:45,404
It really is too big, is it not?

240
00:16:45,404 --> 00:16:46,538
It is too big, yes.

241
00:16:46,572 --> 00:16:48,907
It's a shame.

242
00:16:48,941 --> 00:16:50,609
I've always wanted a 
donkey's belly hat but,

243
00:16:50,642 --> 00:16:52,044
yeah.

244
00:16:52,077 --> 00:16:54,646
I'm going to 
stick with my own.

245
00:16:54,680 --> 00:16:56,081
You found the perfect 
excuse, David.

246
00:16:56,115 --> 00:16:57,182
That's right.

247
00:16:57,216 --> 00:16:58,717
It is.

248
00:16:58,751 --> 00:17:01,587
That's a neat hat, though.

249
00:17:04,556 --> 00:17:08,727
I heard that for Ocatlan 
here, people come from

250
00:17:08,761 --> 00:17:11,530
as much as 50 miles away 
every week to bring

251
00:17:11,563 --> 00:17:14,566
their stuff to sell.

252
00:17:14,600 --> 00:17:16,301
And there's a gob of it.

253
00:17:16,335 --> 00:17:19,104
They do so and you can 
see the amazing diversity

254
00:17:19,138 --> 00:17:23,242
of fruits, textiles, 
different sombreros,

255
00:17:23,275 --> 00:17:26,779
hats, and different 
products around.

256
00:17:26,812 --> 00:17:29,681
Just these bags of 
de con ciruelas,

257
00:17:29,715 --> 00:17:32,751
there's nothing like that 
in the United States.

258
00:17:32,785 --> 00:17:35,154
Here in Oaxaca, there are 
marketplaces in each town

259
00:17:35,187 --> 00:17:37,289
on a different day of the week.

260
00:17:37,322 --> 00:17:40,092
And so Ocatlán here is 
on Friday and everybody comes

261
00:17:40,125 --> 00:17:41,493
from miles around to 
see their friends.

262
00:17:41,527 --> 00:17:42,694
Yes.

263
00:17:42,728 --> 00:17:47,766
Tomorrow is Oaxaca.

264
00:17:47,800 --> 00:17:50,803
D. H. Lawrence wrote about the 
Oaxaca market and he said

265
00:17:50,836 --> 00:17:54,206
it was the perfect excuse to 
allow the intermingling

266
00:17:54,239 --> 00:17:59,044
of social classes 
without any suspicion.

267
00:18:01,180 --> 00:18:03,048
Oh, my.

268
00:18:03,082 --> 00:18:05,751
This is clear, 
beautiful bread.

269
00:18:05,784 --> 00:18:07,019
Very nicely done.

270
00:18:07,052 --> 00:18:08,420
And very fresh.

271
00:18:08,454 --> 00:18:09,354
I guess they make 
it every morning.

272
00:18:09,388 --> 00:18:11,390
For sure.

273
00:18:11,423 --> 00:18:13,992
Ah, the bees, the 
honeybees love the honey on the.

274
00:18:14,026 --> 00:18:15,127
It should be very sweet.

275
00:18:15,160 --> 00:18:16,662
Yeah.

276
00:18:16,695 --> 00:18:19,765
I think maybe I'll 
stay far away.

277
00:18:23,035 --> 00:18:25,804
On special days in larger 
cities like Oaxaca,

278
00:18:25,838 --> 00:18:28,674
the market spills out onto 
the sidewalks and even

279
00:18:28,707 --> 00:18:33,045
onto the steps of churches.

280
00:18:43,422 --> 00:18:47,259
Dia de la Santa Cruz, the 
Holy Cross Day, the third of May

281
00:18:47,292 --> 00:18:50,662
is a major celebration 
throughout Mexico.

282
00:18:50,696 --> 00:18:53,999
And in major cities like 
Oaxaca they set up these

283
00:18:54,032 --> 00:18:59,071
wonderful flower markets because 
people will dress the cross

284
00:18:59,104 --> 00:19:03,642
in their homes honoring 
the cross, the holy cross.

285
00:19:03,675 --> 00:19:09,848
It's a special day also, it's a 
major day for the brick masons.

286
00:19:09,882 --> 00:19:15,654
Brick masons have taken 
as their symbol the holy cross.

287
00:19:15,687 --> 00:19:18,056
This flower just seems 
to be everywhere

288
00:19:18,090 --> 00:19:21,026
for the Day of the Cross.

289
00:19:21,059 --> 00:19:23,462
I know we call it frangipan, 
what's it called down here.

290
00:19:23,495 --> 00:19:25,164
Down here it's called 
cacalosuchi or sucheal.

291
00:19:25,197 --> 00:19:26,565
Cacalosúchil.

292
00:19:26,565 --> 00:19:29,401
Yes.

293
00:19:29,434 --> 00:19:31,770
That's a great name.

294
00:19:35,274 --> 00:19:37,609
There's plenty unusual in Oaxaca 
but the food is as different

295
00:19:37,643 --> 00:19:40,879
and as far as I can 
tell is as good as any,

296
00:19:40,913 --> 00:19:42,881
I mean, here's a 
display of. Amazing.

297
00:19:42,915 --> 00:19:45,050
How many different chiles?

298
00:19:45,083 --> 00:19:47,753
They say that there are about 
100 different kinds of chiles.

299
00:19:47,786 --> 00:19:48,787
All a different flavor.

300
00:19:48,820 --> 00:19:50,622
Yes.

301
00:19:50,656 --> 00:19:53,058
And that can be prepared in all 
sorts of combinations too.

302
00:19:53,091 --> 00:19:55,127
Here's several right here.

303
00:19:55,160 --> 00:19:57,296
Oh, gosh.

304
00:19:57,329 --> 00:19:59,331
Frijol negro, black bean.

305
00:19:59,364 --> 00:20:03,101
Frijoles negros, that's right.

306
00:20:08,373 --> 00:20:11,043
And then they make, what's, 
mole negro, the black mole.

307
00:20:11,076 --> 00:20:16,048
Yes, there is mole negro.

308
00:20:17,916 --> 00:20:20,852
You know that Itolo Calvino, 
this famous Italian writer

309
00:20:20,886 --> 00:20:25,090
used to say that Oaxaca 
culinary expression with

310
00:20:25,123 --> 00:20:30,596
100 different kinds of 
chile and a lot of time

311
00:20:30,629 --> 00:20:36,368
to explore and roast 
them and mix them.

312
00:20:36,401 --> 00:20:38,737
And each one has its own 
little essential flavor,

313
00:20:38,770 --> 00:20:41,173
slightly different 
from any other.

314
00:20:41,206 --> 00:20:46,111
And Calvino says and that will 
create fountains of ecstasies.

315
00:20:46,144 --> 00:20:49,047
I agree with that.

316
00:20:53,318 --> 00:20:55,854
That fountain of ecstasy 
that Alberto mentioned

317
00:20:55,887 --> 00:21:00,659
is exemplified in chocolate.

318
00:21:00,659 --> 00:21:03,262
Judging from the smell, 
what do you think it is?

319
00:21:03,295 --> 00:21:05,597
Well, it smells like 
chocolate to me.

320
00:21:05,631 --> 00:21:07,833
I think we're near the chocolate 
center of the universe.

321
00:21:07,866 --> 00:21:11,370
Let's go in here.

322
00:21:11,403 --> 00:21:14,106
So here we have the product of 
another native plant of Mexico.

323
00:21:14,139 --> 00:21:15,240
Chocolate.

324
00:21:15,274 --> 00:21:16,041
Cacao.

325
00:21:16,041 --> 00:21:18,176
Cacao.

326
00:21:18,210 --> 00:21:21,480
So this is a box 
full of money.

327
00:21:21,513 --> 00:21:24,583
Did you know that cacao 
was used as currency

328
00:21:24,616 --> 00:21:27,452
by the ancient Mexican cultures.

329
00:21:27,486 --> 00:21:28,553
This is as valuable 
as gold, huh?

330
00:21:28,587 --> 00:21:32,924
That's right.

331
00:21:32,958 --> 00:21:36,061
So this is a piece of 
cinnamon that's added

332
00:21:36,061 --> 00:21:39,731
and this is the almonds 
that they grind up

333
00:21:39,765 --> 00:21:44,336
to make what they call the 
almondrado or the almond flavor.

334
00:21:44,369 --> 00:21:48,173
This first stage in the 
mill mixes the chocolate

335
00:21:48,206 --> 00:21:51,043
and grinds it with 
almonds and cinnamon

336
00:21:51,076 --> 00:21:52,611
but not with the sugar.

337
00:21:52,644 --> 00:21:55,981
The original chocolate 
was not mixed with sugar.

338
00:21:56,014 --> 00:21:58,817
Then it comes out as a 
semi-liquid and it's mixed

339
00:21:58,850 --> 00:22:01,053
with the sugar and 
they then process it

340
00:22:01,086 --> 00:22:03,221
through further mills to 
come with the product

341
00:22:03,255 --> 00:22:06,325
that we see for sale over 
here on the counter.

342
00:22:06,358 --> 00:22:10,429
And this is the real chocolate 
as, with sugar in it,

343
00:22:10,462 --> 00:22:15,534
that existed since 
the time of the Spaniards.

344
00:22:18,570 --> 00:22:19,504
Mmmm.

345
00:22:19,538 --> 00:22:20,839
Delicious, David.

346
00:22:20,872 --> 00:22:24,509
It's food for the gods.

347
00:22:24,543 --> 00:22:28,246
It's amazing.

348
00:22:28,280 --> 00:22:31,583
It's bitter, it has 
not sugar in it.

349
00:22:31,616 --> 00:22:35,187
But it still has that 
addicting power of chocolate.

350
00:22:35,220 --> 00:22:39,091
We can't convey the 
aroma, the smell,

351
00:22:39,124 --> 00:22:42,928
the overpowering smell of 
chocolate and it affects

352
00:22:42,961 --> 00:22:47,666
some center in my brain 
and I expect it affects almost

353
00:22:47,699 --> 00:22:50,836
everybody's brain, forms and 
addiction even without sugar.

354
00:22:50,869 --> 00:22:53,305
Mmmm.

355
00:22:53,338 --> 00:22:57,776
Oh, that, that hurts good.

356
00:23:02,514 --> 00:23:05,584
Mole, a sort of gravy 
made with chocolate,

357
00:23:05,617 --> 00:23:08,286
is just one of the many 
delicious native foods

358
00:23:08,320 --> 00:23:12,157
found on the sojado, 
the town plaza.

359
00:23:13,759 --> 00:23:15,894
I know these are all 
foods that originated

360
00:23:15,927 --> 00:23:17,629
here in Oaxaca and 
Puebla, beans,

361
00:23:17,662 --> 00:23:22,167
corn, chile, avocado, squash.

362
00:23:22,167 --> 00:23:24,302
But I must tell you, I don't 
know what that is or that is.

363
00:23:24,336 --> 00:23:28,140
Well, this is flor de calabaza,

364
00:23:28,173 --> 00:23:33,078
is the flower of the 
squash that is prepared

365
00:23:33,111 --> 00:23:36,481
in several different ways 
here in this region.

366
00:23:36,515 --> 00:23:37,549
It's delicious.

367
00:23:37,582 --> 00:23:38,917
But what's that.

368
00:23:38,950 --> 00:23:40,852
These are chapulines.

369
00:23:40,886 --> 00:23:43,054
Chapulines are grasshoppers.

370
00:23:43,088 --> 00:23:44,256
I'm supposed to 
eat grasshoppers.

371
00:23:44,289 --> 00:23:45,123
Oh, they are delicious.

372
00:23:45,157 --> 00:23:47,559
You should try them.

373
00:23:47,592 --> 00:23:50,495
They are eaten in this region 
and all through central Mexico.

374
00:23:50,529 --> 00:23:53,532
But Oaxaca is the 
central place for that.

375
00:23:53,565 --> 00:23:56,368
And not only chapulines, you 
should try gusanos and bagay.

376
00:23:56,401 --> 00:23:58,904
You should try caterpillars 
from the palo verde or manteco.

377
00:23:58,937 --> 00:24:00,772
Ants.

378
00:24:00,806 --> 00:24:03,408
Many, many different 
ones are delicious.

379
00:24:03,442 --> 00:24:04,376
Insects are as an 
important part of the diet

380
00:24:04,409 --> 00:24:06,244
as these other things?

381
00:24:06,278 --> 00:24:08,346
Insects were an essential 
part of the diet.

382
00:24:08,380 --> 00:24:09,781
All right, I'll try them.

383
00:24:09,815 --> 00:24:12,317
This once.

384
00:24:12,350 --> 00:24:13,084
And they've got chile on them.

385
00:24:13,118 --> 00:24:15,220
A little bit.

386
00:24:15,220 --> 00:24:16,855
Tastes like something 
strange with chile on it.

387
00:24:16,855 --> 00:24:18,356
And salt.

388
00:24:18,390 --> 00:24:19,858
I love them.

389
00:24:19,858 --> 00:24:21,460
Actually, they're not bad.

390
00:24:21,493 --> 00:24:22,627
I really like them.

391
00:24:22,661 --> 00:24:24,362
Here's a leg.

392
00:24:24,396 --> 00:24:26,164
I haven't had a chance 
to have a leg yet.

393
00:24:26,198 --> 00:24:30,202
Tastes like chicken.

394
00:24:38,743 --> 00:24:41,213
There are many places in 
the world to get great food.

395
00:24:41,246 --> 00:24:44,216
But if you want to try food that 
has founded civilizations

396
00:24:44,249 --> 00:24:47,919
and is still available, you 
need to come to the valleys

397
00:24:47,953 --> 00:24:52,290
of southern Mexico, 
especially Puebla and Oaxaca.

398
00:24:52,324 --> 00:24:55,527
This is really 
very, very good.

399
00:24:58,797 --> 00:25:01,266
Next time on The Desert Speaks ,

400
00:25:01,266 --> 00:25:04,369
we're off to the Four Corners 
region to find markers

401
00:25:04,402 --> 00:25:08,173
from ancient solar calendars.

402
00:25:08,206 --> 00:25:11,643
Seeing these relics on just the 
right day offers glimpses

403
00:25:11,676 --> 00:25:15,647
of the artistic life of some of 
the first Americans.

404
00:25:15,680 --> 00:25:17,983
The edge of this 
rock can be aligned

405
00:25:18,016 --> 00:25:20,652
with those standing 
stones that we've seen.

406
00:25:20,685 --> 00:25:23,522
.like Pueblo Bonito, you 
look at the rock there.

407
00:25:23,555 --> 00:25:26,958
Of course getting there 
can be half the fun.

408
00:25:29,194 --> 00:25:31,997
So this is the sunken plaza.

409
00:25:32,030 --> 00:25:36,201
Patio Hundido.

410
00:25:36,234 --> 00:25:39,371
And I guess that this 
was always where they

411
00:25:39,404 --> 00:25:43,375
carry out some very 
important ritual.

412
00:25:58,957 --> 00:26:02,227
Major funding for The Desert 
      Speaks was provided by

413
00:26:02,260 --> 00:26:05,196
The Kemper and Ethel 
Marley Foundation.

414
00:26:05,230 --> 00:26:09,167
Additional funding was provided 
by Desert Program Partners.