We continue with our special playlist to celebrate the incredible women who've been guests on this show.

Enjoy.

I want you to imagine someone grilling garnet asada, the scent of the marinade, the smoke swirling in the air.

Chances are you are imagining a man.

And if so, Bricea Lopez wants you to

expand your vision of who's behind that grill. The co-owner of L.A.'s Gela Getsa has made a name for

herself, not only as a restaurateur, but as a fierce proponent of Oaxican culture and cuisine.

Bricea talks us through why some restaurants succeed when so many fail, the inspiration

behind her new cookbook, Asada, the art of Mexican-style grilling, and what she's teaching

her son about the privilege of being Oaxon. Prisia, thank you so much for doing this.

Oh my gosh, girl, please.

Anything for you?

Prisya, born and raised in Oaxaca,

what was on the dinner table when you were growing up?

I grew up in a very beautiful household where my mom would make a homemade meal every single night

and a different flavor, ala fresca, every single night from something as simple as just like a

vegetable soup, you know, to an esophado de pollo.

My three favorite things she would make would be bollo and chippledo, which is a chicken

braced in this chippotle tomato sauce.

And then the second one was her salsa of the

carna frittin, which is fried pork ribs also in this beautiful

like tomato with morita sauce, which is also a type of a chipple.

...