MARIA: WELCOME TO MARIA'S I AM IN CALIPHATE FOR NEW -- IN CALIFORNIA, WHERE WE WILL BE SERVING SOME CASALA.

LATER, WE WILL BE COOKING WITH LOCAL CHEFS THROUGHOUT THE VALLEY ON TODAY'S EPISODE.

[CLOSED CAPTIONING HAS BEEN PROVIDED BY CARDI'S FURNITURE AND MATTRESSES] ♪ ♪ MARIA: FRESNO IS LOCATED IN THE HEART OF THE CENTRAL VALLEY OF CALIFORNIA, AND AT THE EPICENTER OF THE RICH AGRICULTURAL INDUSTRY THAT MAKES CALIFORNIA IS SO SPECIAL.

IT IS OUT HERE ON THESE FERTILE LANDS THAT ATTRACT SO MANY PORTUGUESE AND AZOREAN IMMIGRANTS TO TRAVEL THIS FAR WEST.

ACROSS THE GREAT ATLANTIC AND THE CONTINENTAL U.S.

IN SEARCH OF THE GREAT AMERICAN DREAM.

BUT WHEN THEY CAME, THEY BROUGHT THEIR PORTUGUESE TRADITIONS, CULTURE, AND CUISINE WITH THEM, AND YOU CAN SEE IT EVERY SPRING AND SUMMER THROUGHOUT THE STATE, AT TESTA -- FESTAS LIKE THIS ONE IN FRESNO, AND TODAY I GET TO HELP THEM MAKE A SPECIAL DISH.

THANK YOU FOR HAVING ME HERE TODAY.

I AM REALLY EXCITED TO BE HERE IN FRESNO AT THE TESTA -- FESTA, AND I HEAR YOU ARE THE MAN WHO DOES THE COOKING.

>> I AM THE GUY THAT TAKES THE SLACK.

I CAN HELP AS GOOD AS EVERYBODY.

MARIA: I HEAR IT IS ALL GOOD.

WHAT ARE WE MAKING?

>> POS -- CASOLA.

MARIA: HOW LONG HAVE YOU BEEN DOING THIS?

>> SINCE 1973.

MARIA: BENNY, WHAT IS IN THE CASOLA.

>> WE USE BEEF, AND ALL THE INGREDIENTS LIKE THE WINE AND THE SPICES.

IT HAS WORKED OUT FOR ME EVERY TIME, SO THIS HAS TO BE GOOD.

MARIA: HOW MUCH MEAT DID YOU BUY FOR THIS?

>> 750 POUNDS.

MARIA: WE ARE GOING TO FEED HOW MANY PEOPLE?

>> ABOUT A THOUSAND TWO 1200.

MARIA: LONG BEFORE I SHOWED UP, BENNY AND HIS CREW HAD BEEN FOR PAIRING TO COOK ON A MASSIVE SCALE, ADDING HEAPS OF ONIONS, BELL PEPPERS, SPICES, AND CHUNKS OF MEAT IN LARGE POTS.

THERE IS NO RECIPE WRITTEN DOWN, OR MEASURING CUPS.

IT IS DONE BY EYE, BY TASTING, WITH THE CONFIDENCE OF YEARS OF EXPERIENCE OF BEING ABLE TO MAKE THIS DISH FOR SO MANY PEOPLE.

>> THERE IS ABOUT 160 POUNDS OF MEAT IN THIS.

MARIA: MY GOODNESS.

I THINK IT IS FANTASTIC THAT HE HAS A SHOVEL HE RIGGED TOGETHER TO MAKE THIS.

IT IS FANTASTIC.

>> HERE YOU GO, MARIA.

MARIA: OH MY GOODNESS.

THAT'S IT?

>> WE USED TO USE PADDLES, BUT WE BROKE THEM ALL.

MARIA: CAN I TURN IT?

THIS IS AWESOME.

THIS IS FANTASTIC.

>> I AM GOING TO GIVE YOU A JOB, MARIA.

MARIA: THIS IS GREAT.

>> SHE DID A GOOD JOB, BUT NOT THAT GOOD.

[LAUGHTER] ♪ ♪ MARIA: I CAN SMELL THE PEPPERS.

I CAN SMELL ONIONS.

I AM GOING TO TRY THIS LITTLE PIECE HERE FIRST.

THAT IS REALLY GOOD.

THAT IS VERY, VERY GOOD.

THAT WAS REALLY AMAZING.

COOKING IT AS LONG AS IT HAS, IT IS SO TENDER, AND IT WAS JUST REALLY PIPING HOT, BUT ALL MY GOD, IT IS FANTASTIC.

WHILE THE CACOILA MARINADES IN POTS FOR A LITTLE WHILE, I AM ABLE TO BREAK AWAY JUST IN TIME TO SEE THE PARADE COME IN.

THE PROCESSION TAKES A SMALL JOURNEY DOWN THE COUNTRY ROAD, LEADING TO A SMALL COUNTRY CHURCH.

THEN, FOLLOWING THE CHURCH SERVICES, EVERYONE MAKES THEIR WAY TO THE HALL.

THAT IS WHEN BENNY AND HIS BOYS PUT THE CACOILA INTO PANS AND INTO THE HALL, AND I GET READY TO HELP SERVE.

WHO IS SERVING THE MEAT?

I AM DOING BREAD AND BUTTER?

OK, THAT IS PERFECT.

AND I SERVING WITH YOU?

YOU ARE DOING THE RICE.

A LITTLE BIT MORE.

YOU, HONEY.

HI, HON.

LET ME GIVE YOU SOME MORE, BECAUSE I HAVE NICE GRAVY HERE.

>> BEAUTIFUL.

MARIA: THERE IS NO SUCH THING AS LITTLE IN PORTUGUESE.

>> I KNOW.

[LAUGHTER] ♪ ♪ MARIA: AFTER EARNING MY KEEP, I WAS ABLE TO SIT DOWN WITH THE FESTA PRESIDENT.

HER LOVE AND DEVOTION FOR THE FESTA IS TRULY HEARTFELT, AND WITH FOLKS LIKE ARE AT THE FOREFRONT, THESE TRADITIONAL EVENTS WILL HOPEFULLY CONTINUE FOR MANY GENERATIONS TO COME.

NOW I GET TO TRY TO ENJOY THE BEEF SEASONED CACOILA MADE BY A WONDERFUL GROUP OF MEN.

IT IS LIKE SERVICE WITH A SMILE.

THIS IS WONDERFUL.

THANK YOU.

THANK YOU.

>> THAT IS MY HUSBAND.

HE IS OUR VICE PRESIDENT, ONE OF THE MEN THAT WERE OUT THERE EARLY THIS MORNING COOKING.

CACOILA THEY WERE TELLING ME THEY -- MARIA: THEY WERE TELLING ME THEY START A FEW DAYS BEFORE WITH CUTTING THE MEAT AND MARINATING THE MEAT.

TODAY WAS ALL ABOUT THOSE BIG, HUGE CAULDRONS.

IT WAS WONDERFUL.

>> WE ALL WORK TOGETHER AS A COMMITTED.

IT IS NOT LIKE THE MEN DOING THEIR THING AND THE WOMEN DOING THEIR THING.

WE WORK TOGETHER.

WE ARE A FAMILY.

WE ARE A SMALL COMMUNITY, BUT WE ARE FAMILY.

MARIA: FIRST, HAVE SOME OF THIS.

I REALLY WANT TO HAVE SOME OF THAT.

WHAT IS GREAT ABOUT THIS IS WHEN I WAS SERVING, THE MEAT WAS FALLING APART.

THIS IS -- IT IS PERFECT WITH THE RICE UNDERNEATH IT, BECAUSE THE RICE CATCHES ALL THE JUICES.

>> ALL THE JUICES GET SOAKED UP BY IT.

MARIA: THE SPICES ARE REALLY DELICIOUS.

I CAN TASTE THE ONIONS.

I CAN TASTE THE GREEN PEPPERS.

I CAN TASTE SOME OF THE PEPPER THAT COMES THROUGH.

AND WHERE IT HAS BEEN COOKING FOR AS LONG AS IT HAS, THE FLAVORS HAVE ALL BLENDED TOGETHER.

IT IS JUST -- IT IS REALLY, REALLY GOOD.

>> DELICIOUS.

MARIA: NOT TRADITIONAL, BUT A NEW TAKE ON IT, AND I LOVE IT.

AS HAS BEEN A BEAUTIFUL DAY.

I WANT TO THANK YOU FOR INVITING ME TO BE PART OF IT.

I KNOW THERE WILL BE 1000 TO 1200 PEOPLE COMING THROUGH TODAY TO THEM TO ENJOY THIS, SO I AM JUST GLAD I AM A LITTLE PART OF THAT.

>> THANK YOU.

MARIA: THIS IS WONDERFUL.

>> THANK YOU FOR BEING HERE.

IT IS A JOY, WHAT WE ARE DOING HERE.

MARIA: THIS IS AWESOME.

♪ ♪ MARIA: THE CENTRAL VALLEY IS ONE OF THE MOST DIVERSE AGRICULTURAL LANDS IN THE WORLD, FROM TREE ORCHARDS AS FAR AS THE EYE CAN SEE TO THE ROLLING PASTORAL LAND WITH LOCAL LIVESTOCK, THE CENTRAL VALLEY PROVIDES SO MUCH TO SO MANY.

IT IS NO WONDER WHY SO MANY PORTUGUESE IMMIGRANTS MADE THEIR WAY SO FAR WEST IN SEARCH OF A BETTER LIFE.

MARY IMMIGRATED WITH HER FAMILY FROM THE ISLAND OF SANTA MARIA IN THE LATE 1950'S, AND TURNED A JOB AS A NANNY INTO A WORLD-CLASS CHEF FOR THE MEMBERS OF THE GALLO WINE FAMILY, COMPLETE WITH A SELF-PUBLISHED COOKBOOK.

TODAY, I AM SO EXCITED TO GET TO COOK WITH HER IN HER KITCHEN.

THANK YOU FOR HAVING ME HERE.

MARY: MY PLEASURE.

MARIA: THIS IS WONDERFUL.

WHAT ARE WE MAKING?

MARY: WE ARE GOING TO MAKE GLAZED PRAWNS.

WE USE ONIONS AND BELL PEPPER AND GARLIC, AND WINE AND ALL THE GOOD STUFF.

♪ ♪ MARY: WE ARE GOING TO START WITH THE RICE.

MARIA: TO MAKE HER RICE, MARY MELTS BUTTER IN THE PAN, ADD ONIONS, GARLIC, WARM CHICKEN BROTH, AND INSTEAD OF WATER, SHE ADDS WHITE WINE.

MARY: I HAVE A CUP OF WINE.

MARIA: WINE, SO WE WILL START WITH THAT.

MARY: IT REALLY BRINGS A LOT OF FLAVOR TO THE RICE.

MARIA: I HAVE NEVER ADDED WINE INTO MY RICE.

THIS IS GREAT.

MARY: WE ARE GOING TO PUT 2, 3 TABLESPOONS.

MARIA: SO YOU NEVER LOOKED THIS UP.

ONCE THIS COVER IS DOWN, YOU DO NOT LIFT UP.

YOU ARE SAUTEING ONION?

MARY: A LITTLE BIT.

THEN, WE ARE GOING TO ADD BOTH -- MARIA: THE PEPPERS.

MARY: MORE GARLIC.

MARIA: MY GRANDMOTHER AND GRANDFATHER LIVED INTO THEIR 90'S, AND MY GRANDFATHER SOMETIMES WOULD EAT RAW GARLIC.

MARY: MY GODMOTHER.

SHE IS GOING TO BE 100 YEARS OLD.

MARIA: IN SANTA MARIA.

MY GREAT GRANDPARENTS ON MY MOTHER'S SIDE IS FROM SANTA MARIA, CUT THE ISLANDS ARE LIKE NEIGHBORS.

THEY ARE COUSINS.

WE ARE COUSINS.

MARY: PEOPLE USED TO SAY WE ARE COUSINS.

MY GRANDPARENTS, THEY USE LOTS AND LOTS OF GARLIC.

MARIA: AND THEY LIVED INTO THEIR 90'S.

♪ ♪ MARIA: AND THIS IS -- OK, HALF A CUP OF CHICKEN BROTH.

ABOUT A TEASPOON OF -- MARY: CORNSTARCH.

AND THIS, HALF A CUP OF WINE.

MARIA: MORE WINE.

THIS IS GOING TO BE DELICIOUS.

MARY: A LITTLE MORE.

MARIA: THAT IS OK.

I DO NOT THINK THERE IS ANYTHING WRONG WITH A LITTLE BIT MORE WINE, IS THERE?

I LIKE TO COOK WITH WINE.

COOK WITH WINE THAT YOU WANT TO DRINK.

MARY: ABSOLUTELY.

MARIA: EXACTLY.

MARY: YOU COOK WITH THE SAME WHEN YOU WANT TO DRINK.

I AGREE.

OK, NOW WE ARE GOING TO ADD THE SAUCE OVER HERE.

ALL THE WAY.

BEAUTIFUL.

MARIA: PERFECT.

MARY: OK, THIS IS DONE, AND WE PUT IT TO THE SIDE.

MARIA: WITH THE SAUCE COMPLETE AND PUT TO THE SIDE, IT WAS TIME TO TASTE THE RICE.

PERFECT.

OLIVE OIL AND BUTTER, COMBINED TOGETHER.

MARY: I LIKE TO PUT THE OLIVE OIL FIRST, AND AFTER, THE BUTTER, BECAUSE IT DOES NOT BURN.

MARIA: THIS IS THE THIRD LITTLE TRICK SHE HAS TAUGHT US HERE.

I LOVE IT.

MARY: THE MOMENT THEY ARE PINK, THEY ARE DONE.

MARIA: YES.

AND AS WE CAN SEE ON ONE SIDE IT IS TURNING PINK, BUT ON THE OTHER IT IS NOT.

AND AS THEY COOK, THEY SHRIVEL UP A LITTLE BIT.

MARY: JUST A LITTLE BIT.

MARIA: THIS IS THE LEMON JUICE.

MARY: AND I ADD A LITTLE BIT LIKE -- TWO MORE TABLESPOONS OF WHITE WINE.

MARIA: OH, BEAUTIFUL.

IT COULD BE MORE.

YEAH, IT COULD BE MORE.

[LAUGHTER] MARY: A LITTLE BIT.

WHAT IS A MEAL WITHOUT WINE?

MARIA: YES.

MARY: THAT'S RIGHT.

MARIA: OH, WOW.

I CAN SMELL, OF COURSE, THE PEPPER.

I CAN SMELL THE GARLIC.

I CAN SMELL THE -- MY GOSH.

EVERYTHING IN THERE, THE WINE.

MARY: THE WINE, OF COURSE.

YOU NEED A LITTLE MORE SALT?

MARIA: NO, NO, IT'S PERFECT.

MARY: IT IS VERY IMPORTANT TO KIND OF PRESS IT DOWN A LITTLE BIT.

TURN IT LIKE THAT.

MARIA: OK. MARY: OK. MARIA: BEAUTIFUL.

THAT IS BEAUTIFUL, MARY.

WHAT A BEAUTIFUL PRESENTATION.

BEAUTIFUL.

LOOK AT THAT.

MARY: I AGREE WITH YOU.

A WONDERFUL JOB.

MARIA: THAT WAS WONDERFUL.

♪ ♪ MARIA: I AM NOW THRILLED TO BE BAKING WITH JEREMIAH.

JEREMIAH, THANK YOU FOR BEING HERE.

FOR THOSE THAT DON'T KNOW JEREMIAH, DO YOU WANT TO INTRODUCE YOURSELF?

JEREMIAH: I WAS ON A SHOW CALLED "THE GREAT AMERICAN BAKING SHOW," AND IT WAS A GREAT WAY TO TELL THE WORLD FOR MUCH I AM IN LOVE WITH MY PORTUGUESE ROOTS, AND HOW MUCH I LOVE BAKING PORTUGUESE DESSERTS.

I CANNOT BELIEVE I AM HERE WITH YOU TO DO WHAT WE LOVE TO DO MOST.

MARIA: TODAY, WE ARE BAKING MY MOM'S RECIPE, AND IT IS A VANILLA CREAM CAKE, WITH AN ICING ON TOP.

TODAY, WE ARE GOING TO MAKE IT FANCY.

♪ ♪ MARIA: YOU KNOW, MY MOM WOULD MAKE THIS CAKE EVERY SATURDAY NIGHT.

WE NEVER KNEW WHO WAS GOING TO COME AND VISIT US, BUT WE WOULD ALWAYS HAVE VISITORS.

SATURDAY, MY MOM WOULD HAVE A CAKE IN THE OVEN, AND THIS WAS ONE OF THEM.

SHE HAD THREE OR FOUR OF THEM SHE WOULD ROTATE, SO WE ARE GOING TO GO RIGHT INTO IT.

WE ARE GOING TO START WITH OUR DRY INGREDIENTS.

I LIKE TO DO THE DRIVE FIRST, GET IT OUT OF THE WAY, AND KIND OF LEAVE IT TO THE SIDE UNTIL WE NEEDED.

-- NEED IT.

OH YEAH.

OOP, I THINK WE ARE READY.

THIS IS NICE.

YEAH, THAT IS BEAUTIFUL.

THAT IS NICE AND CLEANED.

-- CREAMED.

WITH THE EGGS AND SUGAR, A CUP OF HEAVY CREAM AND MORE MIXING.

THEN ADD THE DRY INGREDIENTS.

JEREMIAH: THAT LOOKS SO GOOD.

SCRAPE DOWN?

MARIA: SCRAPE DOWN.

WE HAD GREASED AND FLOURED THE PAM, AND THAT IS REALLY IMPORTANT.

JEREMIAH DOES THE HONORS AND POURS THE CAKE BATTER INTO THE PAN.

IT IS READY FOR THE OVEN AT 350 DEGREES FOR ABOUT HALF AN HOUR, AND NEXT COMES THE ICING.

WE ARE GOING TO BE USING MILK AS THE LIQUID TO GO INTO THE CONFECTIONERS' SUGAR.

WE HAVE ABOUT THREE CUPS OF CONFECTIONERS' SUGAR IN HERE, AND WE ARE GOING TO BE ADDING LEMON ZEST.

AND THEN FOUR TABLESPOONS OF MILK.

WE ARE GOING TO WHISK IT TOGETHER.

♪ ♪ JEREMIAH: THAT SMELL IS, FOR ME, A CHILDHOOD SMELL OF MY MOM MAKING SWEETBREAD.

THAT LOVELY -- MARIA: WE LOVE OUR DESSERTS, AND NOW YOU HAVE IT SO YOU CAN JUST -- JEREMIAH: LOOK AT THAT.

MARIA: AND YOU ARE PROBABLY THINKING, IS THAT GOING TO MAKE A DIFFERENCE?

LET ME TELL YOU, IT MAKES A DIFFERENCE.

JEREMIAH: IT GOES FROM JUST BEING SWEET TO REALLY SPECIAL, AROMATIC.

MARIA: DOESN'T IT?

WHAT HAPPENS IS WHEN THE ICING DRIES UP, IT MAKES A NICE LAYER.

JEREMIAH: CRUNCHY.

MARIA: A CRUNCHY LAYER.

JEREMIAH: TEXTURE.

MARIA: IT IS A GREAT WAY TO DO IT.

YOU CAN ELEVATE ANY CAKE BY JUST ADDING A GLAZE.

LOOK A SIMPLE THIS WAS.

JEREMIAH: YOU ARE GOING TO IMPRESS YOUR ELEGANT VISITORS.

MARIA: BECAUSE THEY ARE VERY ELEGANT.

VERY ELEGANT.

WHAT WE ARE GOING TO DO IS WE ARE GOING TO FOOT THE CAKE OVER.

-- FLIP THE CAKE OVER.

PUT THE CAKE DISH ON THE TOP, AND YOU ARE GOING TO FLIP.

THERE IT IS, FOLKS.

LOOK HOW EASY.

AND THEN, AHHHH.

[LAUGHTER] MARIA: HOW BEAUTIFUL IS THAT?

IT IS BEAUTIFUL.

NOW ALL WE ARE GOING TO DO IS TAKE THAT GLAZE AND JUST LITERALLY JUST POUR IT ON TOP.

AND THEN -- I MEAN, WOW.

I FEEL LIKE A LITTLE KID.

ANY TIME I AM MAKING SOMETHING LIKE THIS THAT I KNOW MY MOM WOULD MAKE, SHE WOULD HAVE EVERYTHING NICELY MADE, AND I WOULD GO -- AND I WOULD GET CAUGHT EERY TIME.

I ALWAYS GET CAUGHT.

THAT IS THE WHOLE THING.

I ALWAYS GET CAUGHT.

I SHOULD KNOW NOT TO DO THAT.

AND I CANNOT WAIT UNTIL YOU GUYS MAKE IT, AS THIS IS EASY, DELICIOUS, AND A GOOD COMBINATION OF EASY AND DELICIOUS.

WITH DESSERT DONE, IT WAS TIME TO SIT DOWN AND ENJOY A MEAL WITH JEREMIAH, MARY, AND I AM EXCITED THAT MY GOOD FRIEND AND PODCAST COHOST ANGELA GO UP TO JOIN US FOR LUNCH TOGETHER.

ANGELA: CHEERS TO YOUR SHOW AND YOUR NEW BOOK.

AND YOUR FUTURE BOOK.

MARIA: AND TO MORE BOOKS FOR YOU.

ANGELA: AND NOW WE NEED MARY TO DO ANOTHER BOOK.

MARIA: THE PORTUGUESE BOOK CLUB.

I LOVE THAT.

MY GOD.

ANGELA: EXCELLENT.

JEREMIAH: WOW.

MARIA: I LOVE THE FACT THAT YOU CAN TASTE THE WINE IN THE RICE.

DEFINITLY, YOU CAN TASTE IT IN THE RICE.

AND THIS IS REALLY THE PERFECT EXPLANATION OF PORTUGUESE FOOD.

IT IS SIMPLE INGREDIENTS, ALL PUT TOGETHER, MAKING A WONDERFUL DISH.

GOOD FOOD, GOOD CONVERSATION MAKES FOR A PERFECT AFTERNOON LUNCH WITH FRIENDS, AND MARY'S SHRIMP AND RICE DISH WAS DELICIOUS, BUT WE ALL SAVE ROOM FOR THE VANILLA CREAM CAKE WITH THE LIMIT GLAZE -- LEMON GLAZE.

MARY: VERY GOOD.

ANGELA: NICE JOB.

THIS IS DELICIOUS.

JEREMIAH: I LOVE THE TEXTURE.

ERIC A CAP ITS TEXTURE.

THIS IS VERY SPECIAL.

-- EVERY CAKE HAS ITS TEXTURE.

THIS IS VERY SPECIAL.

MARIA: MY MOM KNEW WHAT SHE WAS DOING.

THIS HAS BEEN A WONDERFUL DEEP -- WONDERFUL DAY.

THANK YOU.

ANGELA: THANKS FOR BRINGING US TOGETHER.

MARIA: I AM GOING TO GO BACK OVER HERE, HAVE A LITTLE MORE SAUCE.

FESTA SEASON IN CALIFORNIA BRINGS PARADES IN HONOR OF VARIOUS SAINTS, TRADITIONAL FOOD, MUSIC, AND BULLFIGHTS.

YES, BULLFIGHTS.

IN SOME PARTS OF CALIFORNIA, THE BLOODLESS BULLFIGHTS HAVE BEEN THE CLOSING CELEBRATION TO THE FEASTS, AND TONIGHT I GET AN INSIDER LOOK AT A ONE-OF-A-KIND CALIFORNIA-PORTUGUESE EXPERIENCE.

STEVE?

HOW ARE YOU?

THE PORTUGUESE -- THANK YOU FOR HAVING ME HERE.

I AM SO EXCITED.

STEVE: PLEASURE TO WELCOME YOU TO AUGUSTINE, CALIFORNIA.

MARIA: I HAVE NEVER BEEN TO ABLE FIGHT.

THIS IS ALL NEW TO ME.

STEVE: THIS IS A COMPLETELY BLOODLESS BULLFIGHT.

THE BOWLS -- BULLS WILL BE WEARING A VELCRO PAD, AND BULLFIGHTERS WILL PUT VELCRO STICKS.

IT IS ALL VELCRO.

THERE IS NO INJURY TO THE ANIMALS.

THEY ARE MOSTLY FOR DECORATION.

MARIA: THAT IS GREAT.

STEVE: BEFORE WE GET STARTED, HOW ABOUT A QUICK SNACK?

MARIA: HELLO, YES, LET'S DO THAT.

WHAT ARE WE GETTING?

STEVE: THIS IS MARINATED IN WINE AND GARLIC.

RIGHT HERE, WE ARE FEEDING ALL THE PEOPLE THAT ARE HERE.

MARIA: MY GOD, THIS IS WONDERFUL.

STEVE: THERE IS -- MARIA: THAT IS MY FAVORITE.

I AM GOING TO DO THAT AND I AM GOING TO DO THIS.

STEVE: I DON'T KNOW IF YOU WOULD LIKE ANYTHING TO DRINK.

WE HAVE WATER.

THERE IS WINE.

I DON'T KNOW IF THE WINE IS HOMEMADE.

MARIA: YOU KNOW, WHEN IN ROME.

HI, HONEY.

HOW ARE YOU?

>> VERY GOOD.

I HAVE FISH PLATES OUT FRONT.

STEVE: THAT IS WHERE WE ARE GOING TO GO NEXT, GO GRAB A FISH PLATE.

♪ ♪ STEVE: THERE YOU GO.

MARIA: MY GOD.

GO SIT THERE?

STEVE: SIT ON OVER HERE.

BREADED TILAPIA.

MARIA: AND NICE POTATOES.

STEVE: RED ONION, OLIVE OIL, VINEGA, SALT, CILANTRO.

IT LOOKS LIKE IT HAS PLENTY.

MARIA: YES, IT DOES.

I AM GOING TO GO FOR A POTATO FIRST.

THAT IS REALLY GOOD.

MY GOD, THAT IS REALLY GOOD.

I AM GOING TO DO ONE MORE BITE HERE.

I AM DOING SOMETHING HERE.

STEVE: WE WILL HEAD OVER BECAUSE THEY ARE STARTING THE PROGRESSION WITH THE QUEENS AND EVERYTHING.

MARIA: WITH THE SUN SETTING, IT WAS TIME TO MAKE OUR WAY RINGSIDE.

THEY SAY IT IS A BLOODLESS BULLFIGHT, BUT MY BLOOD WAS PUMPING, AND I COULD SENSE THE ANTICIPATION BUILD AS THE BULLFIGHTERS AND THE CABILLEROS PREPARE TO SQUARE OFF WITH A THOUSAND POUND BULL.

STEVE: ACTUALLY DOWN HERE -- THAT IS WHERE THE BULL IS GOING TO COME OUT, STRAIGHT DOWN THE TUNNEL.

THEY ARE LINING UP THE TRAILER.

THE BULL WILL SHOOT STRAIGHT DOWN HERE.

MARIA: WE DON'T WANT TO BE HERE.

I HAVE TO SAY I WAS COMPLETELY FREAKED OUT ABOUT BEING RINGSIDE , AND AS STEVE TRIED TO BREAK DOWN THE DIFFERENT ASPECTS OF THE BULLFIGHT, I DID MY BEST NOT TO LOSE IT.

MY GOD, MY GOD.

STEVE: SOME OF THE FIGHTERS FIGHT WITH HIM -- RIGHT HERE.

MARIA: IT IS CHARGING.

IT'S CHARGING.

STEVE: YOU ARE OK. MARIA: STEVE, HE LOOKS MEAN.

HE LOOKS MEAN.

STEVE: SEE THE HORSE GET TOUCHED A LITTLE BIT?

SOMETIMES, THAT IS PURPOSELY.

AS YOU CAN SEE, THE BULL HAS COVERS ON HIS HORNS.

MARIA: HE IS NOT GOING TO IMPALE HIM.

STEVE: HE IS NOT GOING TO PUNCTURE THE HORSE.

IT GIVES THE BULL THE ENTHUSIASM THAT I CAN'T GET TO HIM.

IT IS ALWAYS "I NEVER GET HIM."

THESE ARE AMAZING, AMAZING ANIMALS, WITH A LOT OF TRAINING AND CARE GOES INTO THESE ANIMALS.

MARIA: THE STARKEST DIFFERENCE BETWEEN A PORTUGUESE BULLFIGHT AND ITS SPANISH COUNTERPARTS IS THE FINALE, WHERE AS A BULL MEETS ITS TO MISE IN THE SPANISH ARENA, BUT IN A PORTUGUESE BULLFIGHT, IT IS TRULY MAN AGAINST BEAST.

A GROUP OF MEN IS TASKED WITH STOPPING THE BULL IN ITS TRACKS.

THE LEADER DONS THE TRADITIONAL PORTUGUESE FISHING HAT AND WALKS OUT TO FACE THE BULL.

WHAT HAPPENED NEXT WAS SOMETHING I HAVE NEVER WITNESSED BEFORE.

IT WAS COMPLETELY HEART STOPPING.

SHOULDN'T THEY BE AROUND HIM?

THOSE MEN, SHOULDN'T THEY BE AROUND HIM?

STEVE: AT A BOY, GEORGIE.

MARIA: OH MY GOD.

OH MY GOODNESS.

STEVE: NOW GARY IS DOING THE TAILING.

HE LETS THE OTHER GUYS GET AWAY.

HE IS GOING TO SPIN.

ONCE THE BULL IS DIZZY, HE IS ABLE TO GET AWAY AND HE STANDS THERE.

THE BULL, GARY.

SO BASICALLY, THAT IS THE START, FROM START TO FINISH, WHAT ONE BULL LOOKS LIKE.

IT STARTS WITH THE BULL FIGHTER FIGHTING HIM, A GROUP GRABBING HIM, AND THEN CONTROL TO HELP TAKE THE BULL BACK HOME.

MARIA: STEVE, THANK YOU SO MUCH.

FOR MY FIRST EVER BULLFIGHT, THIS WAS REALLY -- IT IS REALLY GREAT.

STEVE: MY PLEASURE.

MARIA: THANK YOU FOR EVERYTHING.

I REALLY APPRECIATE IT.

WHAT A WAY TO END MY TIME IN THE CENTRAL VALLEY.

I LEAVE HERE WITH NEW FRIENDS, NEW EXPERIENCES, AND IT WARMS MY HEART TO FIND MY PORTUGUESE ROOTS SO FAR OUT WEST.

♪ ♪ [CAPTIONING PERFORMED BY THE NATIONAL CAPTIONING INSTITUTE, WHICH IS RESPONSIBLE FOR ITS CAPTION CONTENT AND ACCURACY.

VISIT NCICAP.ORG] ♪ ♪ ♪