The Most Delicious Mexican Food (that you've never heard of)
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If you're in Oaxaca, you need to eat tlayudas, the most delicious food!
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The restaurant we ate at was called Tlayudas El Negro and it can be found near the historical district of Oaxaca City. Very affordable and delicious taste, I can highly recommend his spot.
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Mexico's Extreme Corn Obsession!! DAY to NIGHT Street Food in Oaxaca!
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We're in Oaxaca, eating our way across the city! Are you hungry for street food?
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VIDEO EDITOR » Hà Nhật Linh
25 MEXICAN DISHES YOU'VE NEVER HAD BEFORE! (Mukbang)
Checking out some new Mexican dishes through a 5-Round feast. Not your average taco video, let's go!
Richie:
Tan:
Time stamps:
0:00 - Intro
1:00 - Round 1: Soups
2:56 - Round 2: Tortilla Wrapped
5:36 - Round 3: Seafood
9:08 - Round 4: Chicken
11:17 - Round 5: Desserts
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Unusual Foods That Only Exist in Mexico
Unusual Foods That Only Exist in Mexico
Mexican food has made its way to many different parts of the world and has become a very popular cuisine. Not surprising considering how incredibly mouthwatering the food is. But the Mexican food collection is so diverse that we bet you haven’t heard about some really unusual ones. These foods only exist in Mexico. From a special stone soup to the delicious Cochinita Pibil, here is a top ten list of some of the most unusual foods that only exist in Mexico.
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UNKNOWN Mexican Food!! Taco Bell is Jealous!! (Mexican Street Food)
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TRADITIONAL FOOD OF MX
1. CHICHARRÓN DON CHENTE
ADDRESS: Tianguis Market in Escandón: Tianguis Del Martes
Av. José Martí 230-240
INTERVIEWEE: VINCENTE
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2. FONDA MARGARITA
ADDRESS: Adolfo Prieto 1364 B, Tlacoquemecatl del Valle, Benito Juárez, 03100 Ciudad de México, CDMX, Mexico
SOCIAL:
CHICHARRÓN EN SALSA VERDE: Pour lard into a hot cauldron, then add salsa verde. Break pieces of chicharrón into pot and allow it to simmer for 15 minutes. Serve while hot.
FRIJOLES REFRITO CON HUEVO: In a skillet, add oil. Add refried beans and eggs. Fold into an omelette shape and serve on a plate.
???? PRICE: Chicharrón - 65 pesos/ $3.25 USD each | Frijoles - 70 pesos / $3.47 USD
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3. LOS TOLUCOS RESTAURANTE
ADDRESS: C. Juan E. Hernández y Davalos 40, Algarín, Cuauhtémoc, 06880 Ciudad de México, CDMX, Mexico
SOCIAL:
GREEN POZOLE: Pluck the head off the dry hominy corn, cook it in water for over 12 hours overnight, add pork in the morning, after a few hours remove the large pieces of meat and add a green sauce made from pumpkin seeds, green tomatoes, almonds and chiles. It is then served on the table with onions, oregano, lime, tostadas, sour cream.
???? PRICE: $17.00 USD for two orders
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4. LA POBLANITA DE TACUBAYA
ADDRESS: Gobernador Luis G. Vieyra 12, San Miguel Chapultepec I Secc, Miguel Hidalgo, 11850 Ciudad de México, CDMX
INTERVIEWEE: Oscar
CHILE EN NOGADA: The beef is chopped up and cooked with onions, raisins, tomatoes, almonds, pine nuts and various fruits. It is flavored with orange juice. The Chile is a Poblano type of Chile and is grilled and then stuffed with the meat. It is then topped with a cream sauce made with walnuts and garnished with pomegranate and parsley. These three colors represent the Mexican flag.
???? PRICE: Chile en Nogada - 343.48 pesos / $17.00 USD
#BestEverMexicoTour #BestEverFoodReviewShow #BEFRS #Mexico
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Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (Instagram: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
$1 Tacos VS $113 Tacos in MEXICO!! Super RARE Mexican Food!!
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1. TACOS DON JAIME
Interviewee: Jaime Jasso Gonzales
????TACOS WITH REFRIED BEANS: Make the fillings for the taco using 1/2 kilo of cooked black beans, one cup of chicken broth, 3 spoons of lard, 1/2 of an onion, 1 sprig of epazote and salt. Chop onions. In a pot, sweat the onions and add the beans then the chicken broth. Mix in salt and epazote. Assembly: Layer the tortilla with chicharron grease, then add fillings, close tortilla and then add onions and hot oil on top
????CHICHARRON TACOS: : Layer the tortilla with chicharron grease, then add fillings, close the tortilla and then add onions and hot oil on top.
????POTATO TACOS: Layer the tortilla with chicharron grease, then add fillings, close the tortilla and then add onions and hot oil on top.
????PRICE: 7 pesos / 0.34 cents per taco
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2. MARISCOS LOS PAISAS
ADDRESS: Mercado de Jamaica
INTERVIEWEE: Chef Daniel Silva
WEBSITE:
????OCTOPUS AL PASTOR: Make Octopus in Al Pastor sauce. Assembly: Start with the top of a pineapple: add octopus. Add a pineapple. Add an octopus. Add pineapple. Add octopus and repeat the process until full. Torch the octopus. Cut tentacles off and place on a flat top grill. Add tortillas. When they get crispy, use the tortilla to scoop the octopus out. Add pineapples. Add onions. Add guacamole and squeeze a lime on top.
????PRICE: $8.50 per plate
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3. COLMILLO - MASARYK
ADDRESS: Esquina, Aristóteles 124, Polanco, Miguel Hidalgo, 11560 Mexico City, CDMX
INTERVIEWEE: Chef Javier Valenzuela
WEBSITE:
????BLACK BEEF TROMPO: Place onions in the oven to blacken. When blackened, take them out and mash them in a mortar. Set aside lemon pepper, pariente) and seasoning juice. Season the beef with pariente, lemon pepper and the seasoning juice. Add onion ash. Mix it all in. Add more meat on top of the tray and repeat the seasoning process. Add blackened meat to the trompo. Grill for 20 minutes. Add meat to the plate. Serve with cilantro and onions and lime. Sauces: salsa verde and rojo.
????BABY GOAT CONFIT TACOS: Take baby goat and chop it into big chunks. In a pot filled with lard, add goat chunks. Cook for 6 hours, then remove the meat and shred. Take the shredded goat meat and add to the grill. Place tortillas down and slather on Peruvian refried beans sauce. Add butter on the grill. Flip until ready. Add avocados on top of tacos. Add on special salsa sauce made using Fresadilla tomato sauce and roasted three-chillies. Prepare garnish with fresadilla tomatoes, olive oil, parsley and assemble on top of tacos.
????BURNT STEAK TACO W/ BONE MARROW: Add asadero cheese on top of the grill. Add corn tortilla. Flip. Add beef fillet and place salt on meat. Add dark sauce and white sauce. Squeeze lime on top. Flip. Add meat on top of the tortilla. Add cilantro. Add fried parsley with tempura. Add piquín sauce.
????PRICE: $113 USD for all dishes
#BestEverMexicoTour #BestEverFoodReviewShow
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INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Tiep Tran
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Huỳnh Hà My
LOCAL PRODUCER » Andalusia Soloff (IG: @andalalucha)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
I Ate GREEN TACOS in Mexico!! Ultimate Mexico City to Oaxaca Road Trip!
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Get ready for a 6hr drive from Mexico City to Oaxaca! Street food has never looked so good. Join me!
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VIDEO EDITOR » Thai Do
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Chef Calvin’s $100 Fish Taco!! Chefs UPGRADE Mexican Food!! | FANCIFIED Ep 2
Thanks to Omaze for sponsoring this video! For your chance to win a custom Tesla Model S and $20,000 and support a great cause, enter at
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FANCIFYING MEXICAN FOOD
1. EL CAMINO
ADDRESS: 88 Xuân Thuỷ, Thảo Điền, D2, HCMC
SOCIAL:
???? BAJA FISH TACO: Dip the sea bass in beer batter & fry. Season with salt & gochugaru. Toast flour tortilla Assemble: Place fish, pickled red cabbage, El Camino ranch dressing, fried shallots & cilantro on tortilla. Serve with roasted tomato salsa roja & Korean chili salsa verde.
???? LOBSTER TACO: Mango Avocado Salsa: mix together roasted garlic, avocado, diced red shallots, ripe mango, cilantro, lime juice, salt and pepper & gochugaru. Twist the tail of the lobster, removing the shell and cut to expose flesh. Separately, mix butter, roasted garlic and truffle mushroom tapenade to create a butter compound. Spread the butter compound on the lobster tail and place in the oven for 10 minutes. Toast the tortilla. Add the lobster meat to the tortilla and top with Mango Avocado Salsa and Oscietra caviar.
????PRICE: Baja Taco - 50.000 VND/$2.15 USD | Lobster Taco - 1.800.000 VND/$80.00 USD
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2. TIPPY’S MEXICAN FOOD
ADDRESS: 40/31 Bùi Viện, Phường Phạm Ngũ Lão, Quận 1, HCMC
SOCIAL:
???????? CHEESE NACHOS: On a bed of deep fried tortilla chips, add mild white cheddar cheese. Top with refried pinto beans, lettuce, salsa and sour cream.
???????? TOMAHAWK NACHOS: Deep fry tortilla. Tomahawk Steak: Season with salt, pepper, garlic powder, New Mexico chili powder and rosemary and place on the grill with butter. Cut the bone from the steak and place it on the plate. Add even more chips, mild white cheddar cheese and aged yellow cheddar cheese. Place in the oven. Remove from the oven and add refried pinto beans, lettuce, pico de gallo, onions, cilantro, sweet and creamy guacamole, sour cream, corn, cheese sauce, goat cheese, jalapenos and slices of tomahawk steak.
????PRICE: Cheese Nachos - 130.000 VND/$5.99 USD | Tomahawk Nachos - 2.300.000 VND/$100.00 USD
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3. TACO DEL SOL
ADDRESS: 582/12 Huynh Tan Phat, Tan phu, Quan 7, HCMC
SOCIAL:
???? BEEF BURRITO: Toast tortilla. Mince the beef. Add salt, cheese, minced beef, tomato salsa, guacamole, sour cream and cilantro. Roll the burrito and place back on the pan. Wrap the burrito in aluminum foil and cut in half to serve.
???? SURF & TURF BURRITO: Steam the king crab for 20 minutes and remove the meat from claws. Cube the beef and stir-fry with an asada marinade. Mix the crab with togarashi dressing. Assemble the burrito: Add guacamole, Mexican rice, beef, king crab, blue wild scampi caviar, coriander, onions, mozzarella and oaxaca cheese. Roll the burrito and grill.
????PRICE: Beef Burrito - 170.000 VND/$7.31 USD | Surf & Turf Burrito - 1.900.000 VND/$82.00 USD
#FancifyingTour #BestEverFoodReviewShow #BEFRS
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INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCERS » Liz Peterson & Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Mexico’s INSANE Animal Taco!! Exotic Meat Treats From Around The World!!
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BRAIN
1. CỪU Ô VƯƠNG
ADDRESS: Alley 279 Đội Cấn, Ba Đình District, Hà Nội
SOCIAL:
???? STEAMED LAMB BRAIN WITH MUGWORT: Fry minced shallots, then add water, MSG and seasoning powder. When it starts to boil, add the lamb brain and mugwort. Steam for 10 minutes.
????PRICE: 80.000 / $3.30 USD
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2. NAN N KABAB HALAL RESTAURANT
ADDRESS: 49 Xuân Diệu, Tây Hồ District, Hà Nội
SOCIAL:
???? GOAT BRAIN MASALA: Stir-fry the goat brains in oil on a tawa. Pour more cooking oil in the tawa, then saute onions, tomatoes, ginger and masala seasoning (salt, chillies, pepper, turmeric powder). Add scallions, ginger, tomato gravy and combine with brains and other seasonings. Top with herbs and ginger and serve with naan.
????PRICE: 180.000 / $7.80 USD
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3. ĐÔNG NGUYÊN CHICKEN RICE
ADDRESS: 801 Nguyễn Trãi, Ward 14, District 5, HCMC
SOCIAL:
???? PIG BRAIN OMELETTE: Steam the pig brain, then add minced shallot, garlic, pickled radish, smashed pig brain. Mix well with 2 eggs, season with salt, pepper and MSG. Fry it in a pan with little oil in 3 minutes. Served with chicken fat rice.
????PRICE: 58.000 VND / $2.50 USD
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4. CHILANGO TACO SAIGON
ADDRESS: 70E Pasteur Street, District 1, HCMC
SOCIAL:
???? SESOS TACOS: Boil the brain with black pepper, garlic, salt and traditional dried leaves for 10 minutes. Add it in the ice. In another pan, add butter, onions, purple onions, diced tomatoes, boiled brains and fresh chillies. Season with salt, pepper and a squeeze of lime juice. Garnish with cilantro. Pan fry tortillas. Spread guacamole on the tortilla, 2 spoons of brain, diced onion and cilantro. Fresh cuts of lime are served together.
????PRICE: 50.000 VND / $2.20 USD
#BestEverBrainTour #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, SAM SOM, John Logan and Summer & Grayson.
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Minh Đức
CAMERA OPERATORS » Nguyễn Tân Khải & Thai Do
VIDEO EDITOR » Tiep Tran
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
World's Cheapest Tacos!?! ULTIMATE Playa Del Carmen Street Food Tour!
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Street food never looked so good! We're eating our way across Playa Del Carmen! Join us!
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VIDEO EDITOR » Dương Quốc Huy
CAMERA OPERATOR » Wife
Pedro Pascal: No Good Mexican Food in NYC??
Are you sure about that? Respectfully, here's 5 spots we think are worth a try, and maybe come to the defense of the many Mexicans and Mexican-owned establishments that call NYC home. You can get tacos, chalupas, micheladas, and more, and we think they give Los Angeles a run for its money. Have you hit these places? Drop us a line in the comments.
Ollin
339 E 108th St, New York, NY 10029
Corona Plaza
40-04 National St, Queens, NY 11368
NEWYORKTITLAN
1525 Gates Ave, Brooklyn, NY 11237
Tacos El Bronco
850 5th Avenue, Brooklyn, NY 11232
Evelia's Tamales
(when on the street)
On Junction Blvd at P4XJ+P94, Queens, NY 11368
(brick&mortar)
96-09 Northern Blvd, Queens, NY 11368
Michelada House
88-19 Roosevelt Ave, Queens, NY 11372
CONNECT-
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Oaxacan Mole Negro - THE MOST MYSTERIOUS Mexican Food in Oaxaca Village, Mexico!
Mole negro is one of the most amazing Mexican foods!
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Cooking Oaxacan mole negro from scratch was one of the best food and cultural experiences I’ve ever had. On top of that, we didn’t really know what we were going to do when we set off in the morning… but things worked out for the best. Thank you to Javier and his family for inviting us into their home to cook amazing Oaxacan food!
So in the morning the plan was
Rent a van for the day
Drive to a village
Find a market
Ask a nice Grandmother or Aunty to cook us some authentic Oaxacan mole negro
Now, mole negro is one of the most complex and mysterious of all the Oaxacan Mexican food dishes. There’s such a huge mix of random ingredients in the dish, and no one knows for sure how it was invented or how it came about - there are only legends.
After renting a van for the day, our driver Javier came to pick us up and we started talking with him to see if he knew anyone that would make us Oaxacan mole negro from scratch. He called his Mom, and she agreed!
We picked up Mom in a place called Tlacolula de Matamoros, and we went straight to the market to buy all the ingredients for mole negro. Tlacolula de Matamoros is a predominantly Zapotec town, an Indigenous pre-Columbian civilization from the Valley of Oaxaca
We got back to the house and started preparing all the ingredients. Let me tell you, mole negro has to be one of the most complex and mysterious of all Mexican food. It includes so many random and seemingly odd ingredients. It was a lot of fun to learn how to make it.
The end result of the Oaxacan mole negro, was supreme. The sauce was so rich, chocolatey, and you could taste all the random ingredients in it - the nuts and dried fruit. It’s deliciously complex.
Mole was amazing, and having the chance to hang out in a traditional Oaxacan village to cook was priceless.
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The Best Tacos In LA | Best Of The Best
INSIDER's Joe Avella and Sydney Kramer visit four of the best places to get tacos in Los Angeles. They visit Sonoratown, Mariscos Jalisco, Carnitas El Momo and Ricky's Fish Tacos. The two hosts try each taco to decide which one is the best of the best.
MORE BEST OF THE BEST CONTENT:
The Best Chocolate Chip Cookie In NYC | Best Of The Best
The Best Boba In Vancouver | Best Of The Best
The Best Cannoli In Boston | Best Of The Best
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The Best Tacos In LA | Best Of The Best
Best Authentic Affordable Mexican Snack Food Las Vegas Un Poko Krazy Crazy Pelon Chamoy Fruit Candy
Mexican Street Food in Tijuana ???????? INSANE TACOS TOUR IN MEXICO ????(Part 2)
????Watch - Tijuana Street Food (Part 1):
????Thanks to Jeffrey Merrihue:
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Ultimate Mexican street food tour of Tijuana, Mexico (Part 2). This was actually the same day as Part 1, but there were so many tacos, I had to split the video in two. We continued this epic Mexican street food tour with seafood tacos, the original Caesar’s salad, carne asada, and the fastest taco maker in the world! #Tijuana #MexicanFood #streetfood
Thanks to my friend Jeffrey Merrihue ( for arranging this tour. When you’re in Santa Monica, go eat at his restaurant, Heroic Italian ( where you’ll find the best sandwich. Also, thanks to Scott Koenig: for setting this tour up.
Mariscos el Mazateño - Shrimp Enchilado - This place was absolutely amazing - and I knew it was going to be good when we walked in in the middle of the afternoon and it was packed. We had a couple different tacos, including the marlin with octopus, but the winner was the shrimp enchilado, a huge taco stuffed with spiced shrimp and cheese.
Caesar's Hotel - Original Caesar’s salad - Although this doesn’t fit in the Mexican street food theme, there was no way we could visit Tijuana without trying the original Caesar’s salad - where Caesar Cardini invented it. It was awesome, to see the entire process made before you and it was everything it needed to be, no more and no less. Must eat when you’re in Tijuana, Mexico.
Tacos El Vaquero - Carne Asada - This small stall late at night in Tijuana is a winner - their Sonoran style carne asada is out of this world. They grill up steaks of your choice, slice them up, into tortillas, and you have a choice of salsa. Absolutely stunning.
Tacos Fitos - Tijuana, Mexico - Finally, this is the tacos tall in Tijuana that we missed in the morning the day before because they had already sold out. But we came back the next morning. Not only are their Tijuana red oil birria tacos the best I’ve ever had, but their taco master is by far the fastest taco maker I’ve ever seen. Unbelievable, you will have dreams about Tacos Fitos.
That wraps up this insane ultimate Mexican street food tacos tour of Tijuana, Mexico. Thank you for watching!
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Part 2:
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1. MAIZAJO, MOLINO Y TORTILLERIA
ADDRESS: Soledad 556, El Jaguey, Azcapotzalco, 02519 Ciudad de México, CDMX, Mexico
Interviewee: Santiago and Daniella
????????BLUE TORTILLA: Pour water into the pot and put it to boil. Add limestone when the pot is boiling. Add corn and allow it to continue boiling for 30-40 minutes. After, grind the corn in the machine and hand knead into a dough. Add to the next machine which kneads it and flips the tortilla three times. It flattens it and heats it.
???? PRICE: $2.25 USD / 45 pesos for one kilo
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2. GORDITAS Y CARNITAS ZACAZONAPAN
ADDRESS: Cto Interior Avenida Río Churubusco 135, Gral Anaya, Benito Juárez, 03330 Ciudad de México, CDMX, Mexico
INTERVIEWEE: Ivan
???????? GORDITAS CON TROMPO: In a huge pot, add water and raw meat with lard, spices, garlic and salt. Allow it to cook for 2.5hrs. | Gorditas: Knead dough and round into a ball. Stuff with ground chicharrón (fried pork belly/rind) and then flatten. Place on grill and flip until golden brown on both sides. Cut the center and stuff meat inside. Top with herbs and onions and serve. Serve with salsa verde (green salsa), salsa rojo (red salsa) and lime.
???????? GORDITAS CON MACIZA: In a huge pot, add water and raw meat with lard, spices, garlic and salt. Allow it to cook for 2.5hrs. | Gorditas: Knead dough and round into a ball. Stuff with ground chicharrón (fried pork belly/rind) and then flatten. Place on grill and flip until golden brown on both sides. Cut the center and stuff meat inside. Top with herbs and onions and serve. Serve with salsa verde (green salsa), salsa rojo (red salsa) and lime.
???????? GORDITAS CON COSTILLA: In a huge pot, add water and raw meat with lard, spices, garlic and salt. Allow it to cook for 2.5hrs. | Gorditas: Knead dough and round into a ball. Stuff with ground chicharrón (fried pork belly/rind) and then flatten. Place on grill and flip until golden brown on both sides. Cut the center and stuff meat inside. Top with herbs and onions and serve. Serve with salsa verde (green salsa), salsa rojo (red salsa) and lime.
???? PRICE: $1.25 or 25 pesos each
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3. KARRUBIS CARNITAS
ADDRESS:
INTERVIEWEE: Ruben
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4. TAMALLI
ADDRESS: Av. Cuauhtémoc 1371, Santa Cruz Atoyac, 03310, Ciudad de México, CDMX
INTERVIEWEE: Oscar
???????? TAMAL ROSITA: In a mixer, add butter. Add sugar. Add baking powder, food colouring and lard. Add corn flour. Add water. Continue mixing until it becomes a sticky dough. Pour the dough into a tray and take it to the assembly line. Open the corn husks and add the dough, then add raisins and fold them closed. Add to the steaming tray and then add to the steamer.
???? PRICE: 32 pesos / $1.56 USD
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Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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The BEST Mexican Food You Have NEVER Heard Of...
Welcome to Comitán, Chiapas! In today's video we are going to try some comida comiteca, we put our coffee tasting skills to the test, and we take you behind the scenes of the coffee farm's headquarters in Chiapas.
100% Mexican Coffee (our coffee company!)
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The Top 10 BEST MEXICAN FOOD YOU MUST TRY - Best Mexican Dishes
Have you ever wanted to try some of the best Mexican food in the world? Well, in this video, we're going to share with you our top 10 list of the best Mexican dishes you must try!
From crispy pollo para llevar to delicious carnitas, we've got you covered with some of the best Mexican food in the city. From tacos to enchiladas, we'll take you on a delicious tour of some of the best Mexican food in Calgary! So what are you waiting for? Let's go eat some Mexican food!
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Top 10 Mexican Foods
Mexican cuisine is well-known around the world, and it extends beyond the conventional plain fare served by restaurants like Chipotle. There's a lot more to Mexican food than tacos and burritos, and there's a lot to see and do in Mexico for tourists. Here are ten Mexican foods that everyone should taste, without further ado.
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