$299 Taco Bell Mexican Pizza | Fancy Fast Food | Mythical Kitchen

I'm so sorry, so that's why I can't eat delicious things, yes, two Mexican

pizza

s, please, don't you want a drink, do you want some? Can we go ahead and make some blue raspberry fries? Yeah, I think we make an electric blue raspberry. The chips are okay, so these can go one of two ways when you open them, they can be perfectly formed or the whole thing can be completely slid out and stuck to the side of the box. They were like there were no tomatoes on this side. My favorite thing, the color. of

taco

bell

tomatoes is like a millennial pink, they are not red, they are never quite ripe.

I don't know where they get them from, so I shoot amazing too, yeah, yeah, just give me a generous splash on top, yeah, that's good. Well, then you've never had one, that's right, I haven't, which is shocking because you're a self-proclaimed junkie, yeah, yeah, there's like a... deep down, then there's a layer of paste. beans and then a layer of meat pasta so no cheese inside just cheese on the top right and then on top they literally just call it Mexican

pizza

sauce it's its own sauce at least it exists since 1988, which is when they debuted, so it's like the innovative menu item that was talked about. before the contract before the two-story fatties that's all so wet right now I've been wet since we left that drive-thru girl yeah, if you were what before, okay, ready, yeah, Dan, it'll give you a little sauce mustache, first thing I'm referring to the cheese, which has a lot of cheese on top, it almost has a nostalgic flavor because there aren't many things that still taste like that.

The curious thing about this is what Mexican

food

this is. It's supposed to be because it's like a

taco

- taco burrito is a burrito Cordina is a real regional Mexican

food

, this is called Mexican pizza, so I had this theory, I better talk about Mexican pizza, it's actually based on the beach of Oaxaca by Did My Face. It seems like he knew what Hakan was when she said it. I was trying very hard. I thought, "Oh yeah, definitely, you gave some signs of active listening, like: I'll find out, it's a state in Mexico and they've kept a lot of pre-colonized pre-Hispanic traditions oh cool, yeah, so I guess you know how to do this

fancy

thing, what?" What are you going to do with it?

Do you think I mean the first steps first? We should probably put some liquor in those slushies. Step two. I'm saying what we're all thinking, yeah, step two, second, actually let's go to my favorite Oaxacan restaurant in Los Angeles, it's called gala, they're going to hang out with before CA López, she actually wrote a cookbook about Oaxacan food, so we're going to try to recreate this, but using ingredients legit from Oaxaca, we'll get you some, I'm telling you, two tortillas and if I had an idea, I know they serve a lot of mezcal there mm-hmm, so we can probably make that happen, tell me a little about Oaxacan food, for people that are not familiar, has the oldest remains of corn, one tomato from another, many different herbs, wild herbs that only grow in Oaxaca, much of Chile. only corn Oaxaca many spices that are only found there maintained its indigenous flavors more than other states one of our reasons for being here is also because Taco Bell is the first time that many people try what Mexican food is in the United States. he said he visited every state in Mexico, right, almost everything, he almost says he got there and as you know, Taco Bell's original hard shell taco is basically a Dorado taco, right, and then Taco Bell also uses the term scordia and chalupa, which are both like regional dishes.

So I have this theory that Taco Bell Mexican pizza is based on a steering wheel. Have you ever had a Mexican pizza? I'm going to help myself listen when I come to this country. I was 10 years old and I loved tacos. Bell, we love learning how to make those definitely in the right place where you wanted to make a legit Mexican pizza. Well, we'll try to add $300 worth of other ingredients, so we have a little tradition on the show where I like to drink hard liquor, we might have to have some mezcal later. Oh Miss Kyle is especially when you're with a hot guy like you know you just drink it all day every day don't worry I'm from Nashville drinking all day is acceptable yeah congrats on your book and all Okay, so that's what you don't want to do.

I said we weren't having drinks, oh I really misunderstood, you should probably realign it, yeah, you're leaving right now. make leather like this it's like we just have this with us you can drink it while you walk after this that sounds make a liar there is this car in the philia like you so this one is made in Oaxaca and we ship it in the form of champagne like you. Maybe if you touch it, this is corn and before I'm surprised by the fact that you have such a big corn tortilla, yes, this is called sentiment, it's basically a reduction of pork fat if you want to know more about the nickname in high. school, okay, now let's move on to the bean paste.

We have this recipe in the book. You guys are going to love it. They will never want to eat these normal beans again. Then every day will become traditional dressings. flavor that will have a little cabbage, okay, it is a very traditional industry in the streets of Oaxaca, then we move on to our favorite thing here at the restaurant, the soraka cheese in Oaxaca cheese strands, so you can see this trained husband to stream, we didn't really need this. what's going to melt will be crunchy and greasy, and the taste of the other things, the beans, also take a long time to make us make everything from scratch, well, leave it.

Jody saw above this one because I love where Trudy is. The chorizo ​​looks like Wilma's necklace from the Flintstones totally how I want to wear it. These are just to add one, but this is one way I'll do it. I'm going to sit down, yeah, that's why I can't have nice things, so come on. eat that part look that one is good you have to cut you are cut from your mouth we should miss Calderón more Gracie thank you very much for the hospitality we cannot apologize enough we will pay for the damages been like the credit card just call him before you leave I wanted to take it to you, send them for you, please, the candy-colored daughter that was given at this moment, do not drop them, thank you, handle carefully if it is an honor, I do not want you to break it This will be the base for your Oaxacan pizza perfect.

Can I come back for brunch? Well, I mean, time heals all wounds, so we have all the ingredients ready for our

fancy

Mexican pizza. We have the two normal tortillas that Gilligan gave us. Let's say, let's survive surprised and then here will be the meat portion, so we're going to play with the barbecue that they do at Gilligan's to have the recipe from his cookbook that we're going to play with Vince for a little, so here you have tails of Wagyu bull, okay, we have some Korean Wagyu cut ribs, yes, but if you ever want to whip the meat, you can talk to me.

Oh, none of them can spank, they're tough, so thank you, you heard me. so we have beans here that will be for bean pasta, it's a really big thing. I'm walking around with a black bean pasta, so we have three different traditional black beans, the next pizza sauces, we're actually going to make a negative mole, that's it. from the Oaxacan cookbook too, but he smells a little like a fan, which is why they have all these chiles here, another great thing in Oaxacan cuisine. Oh, hot day or dry avocado leaves. I already ate some, you just ate leaves, yeah, weird dice. it's worth the

kitchen

, we have this raw Oaxacan chocolate, wow, that's very tasty, it's amazing please, and then we put some shredded Oaxacan cheese on top, when you see you pick it up, take it, okay, I can't tell if I was pretending to be a fish. or cat I thought about the duck and then we have to make the osteon tit, which if you remember, BC was talking about you how to spread the butter paste on top of the tortilla, I remember, so let's make it. take some of the trimmings of our oxtail now we're going to grind it with beef tallow and oh we have one more surprise of course we have to get some mezcal.

Mezcal was a big part of his experience, an undeniable big part, it is very important to him. I bought the pizza because it has a whole scorpion on the bottom. I bet you're going to make it because you'll eat it. As we learn in honking tradition, it's very important not to shoot myself in the skull but rather to decipi, so I thought we could serve her. right at our Taco Bell it freezes yes the problem is solved let's play with some fire okay just wondering if I do this can I touch my eyes yes yes you're going to want to touch your eyes it gets irritated you know thieves and rest oh I feel like I really need you Tell me the truth right now, don't touch your eyes after touching the peppers, okay, thank you and now you're going to serve.

I almost touched my eyes, oh my God, let's say seven shots of Señorita Colador, you're going to soak the chiles in mezcal. I'll infuse them all and mix them into our marinade, so you should get a little bit of that standard seven hunter smokiness that sets our version of one shot, seven shots of mezcal. It's not in a cookbook, okay, this is a common barbecue technique where you actually layer oranges on the bottom and then the oranges will perfume all over the meat. Wow, that's really nice. Well, they're getting soft. We're going to get our other ingredients for the spice mix that's going to marinate the meat in there, so we've got some onions, we've got garlic, yeah, black pepper, we've got cumin, we've got this, what is it, oh, it's oregano, it's what they sell you at your school, oh, thanks, sorry.

I'm going to put some avocado leaves in there and then some babies and all of this is going to mix with those chiles, great, what are we going to do with a boiled mezcal? Who will make the soup? And I'm going to have some of this, okay? and this is actually going to create like the base of this looks like what they bottle and sell for $50 at Pier 1, so let's go ahead and mix that up, yeah, oh yeah, we definitely don't know where anything is here . I don't know how to do anything oh the button says off oh just grab butcher ah hands your hands your bare hands put your stone hands of bear meat put the bear meat in the pot let's think that you have bear meat now yes give like a good liberal shower of salt all over the place I'm more liberal like eight times more liberal like the opposite of salt bay I like just the danger of salt I bet I sound like I've got the beat and then we'll go ahead and take that spice mix there and then pull it with the clamp, you know, my instinct is to go in there, pull with the clamps at the moment Dawson's clamps feeling with Kid Rock's bawitdaba, but pull with the full cost of the clamps that will really give me some monetization that for us what the language does, its songs, it sounds like an egg, can't you be nice and throw it well?

We're going to seal this and then we're going to put it in the oven at 350 for about three hours until it's all done. Jake, the nice and tender one, I think this duck I bet I'll give it a big spoonful, my beans I'll give them a little fat and then you'll start making the asean tears, that indefinite lard paste, except we're going to use and duck fat tallow and then send that Wagyu beef fat, well you're making that garlic that will play nicely with the beans, oh yeah, oh wait, you know it's good for hot, sizzling duck fat, is the new and legendary

kitchen

towel event that is being a bit. available in

mythical

points score, sometimes yes, you start talking about Kid Rock and the pan gets really hot and then you forget it's hot.

I'm taking some quartered onions and they're going to stay there, they're going to stay whole, so it's I'm just going to perfume all the beans. I opened a jar. I am very proud. Thank you. You're practically an Iron Chef. So we are taking epazote leaves. It's fine, it smells good and it's medicinal. A little bitter. I just smell something on my hands. Yes. I have a lot of duck fat burning on my face, that's what I smell good, so they have all the onions, garlic, epazote, avocado leaves. I'm going to put that in there and now we're going to add all of our beans.

Eric's going to I guess each about a pound, let's put it back on the heat, see what happens, I know what's going to happen, just keep an open mind, let's put the Wagyu fat in there. I don't like adding salt. some to the end, so you put water and that will close the lid well. Which of us will list? Normally I can't open them, you can't close them. We are so Regis, those ridges, there is a ridge that makes. a little noise okay we have to mix some fat this looks dangerous yeah cool that's normal we're going to eat plastic ah yeah so now we're going to go ahead and you're going to take our teacher running so we're going to shred them up there , yeah, you're going to go ahead and you're going to boil your Vitamix with hot oil and hopefully it doesn't wait, wait, wait, you know, we have to compromise, okay.

Oh God, Oh God, the cover can't be seen at all. okay, just relax, none of us are burnt out, boom, Frank, yours was good. Oh, what, okay. Sophie said that fire is super endemic in a Hakan's kitchen.Okay, I would probably use a wood grill like they would in Oaxaca. We don't have that. name, but I have this blowtorch that I stole from Mike, the art director, so we're going to use it to make some sauces, so I press this button, yeah, I just press the button and point the fire at the vegetables, huh, where you go?

Go ahead and take this and put it in the oven, let it roast for about 10 minutes and then in the meantime, I've got all this mezcal and chili liquor in there. I don't want to put any of this in the sauce. I don't know why, okay, oh yeah, that should be really good, so I'm going to go ahead and put a little bit of salt on it. and then I'm also going to use some of this Hawkins cinnamon incentive chocolate is really good, yeah, now pouring in a little bit of vinegar to get a little bit of acid and we're going to mix this up and see how it tastes and then move on to that, uh, the name of the cold spoon. that was sleeping oh that's getting his new over the water Emily hold it down okay my dog ​​my little sister on the front porch and there was a peeper in the neighborhood no one could catch him and then my dog ​​who never barks, started barking and there. he was, he was in the front yard and my little sister was on the front porch and he barked and then ran away.

He was a good dog. I'm back to talk about anything weird or just normal kitchen stuff. Normal kitchen things I want. a lipstick of that color is going to burn. I have done this before. It's a little like 20 minutes later. Alright? Is it a good color? Although, no, it's not too hot, that's good, spicy, right, it's spicy. You get smoke when you cough. it's a way out, we're just going to put a hand blender in there, which has a nice color, it's actually very nice, lots of good acid, a little hint of sweetness, you put the onion in there, so this is going to go into our moly Black if it's going to work. like our Mexican pizza sauce, we're going to fry the chiles, which is really going to start to express all the flavor within them, so piloncillo is boiled cane juice that hasn't been refined, so it's essentially like a block of sugar. take that and actually let's just scrape it, I bet a horse would really like that, yeah, okay, take that crumbled chocolate, put it in the crumbled chicken broth, you often seem very surprised, it's a good thing, it's well, it's The thing about a lady who puts in a lot of chocolate and a lot of different types of food is what the films about Dame Judi Dench actually contain and then she has diabetes and then they offer her a big meal and she doesn't.

Great, it's very sad, so we have cloves, allspice berries, lots of sesame seeds and then dried thyme mm-hmm, oh, here we go, some ground oregano and these are going to get fucked up, so the chilis are frying. this will get fragrant, we have the tomatoes softened with chocolate, we will take half of these tomatoes or you will soften in the water with the chilies, what are the reasons for me to beat, man? No, we're fine, this is melted. this on that this is not what we've abused this Vitamix today just makes a little bit of a shine yeah yeah those are nice and toasty we take it off we keep it open keep it open clean your beautiful hands and then we're going to move on , turn it all the way Emily, stay calm, now we're going to move on, we're just going to start roasting some raisins.

I think we should start mixing well, okay, in the same blender add the sesame seeds, ground spices, onion, garlic, my husband, I have heavy and heavy breasts, should we start putting some chillies and tomatoes there? okay, yeah, it looks right, it seems right, yeah, I love it, it looks like a bunch of orc guts. Oh, smell this. I'm also cool, mmm, it just smells real. Well, I know you think of me as a culinary bad boy, it's just that what I think of you, yeah, I mean, I'm kind of a bad boy of the culinary world, you know, I don't like to take it, I think you're a bad boy and then you're going to pour all your molybdenum into the pot, it's all going to combine, you're going to have a little bit of salt in there, wow, that's a really good tasting bomb, that's leaving a bomb, okay, we're in, let this cook and then then wipe this with the

mythical

tea towel, you can pre-dye yours, so we have our barbecue that's been in the oven, it looks incredibly beautiful, you've got all that Wagyu beef on top, it's dyed red with chillies, so I need You have to go in there and shred all the meat by hand and put it in that bowl, yeah, that's nice and shredded, oh, that's fun.

I'm going to do something really important, it tastes like that. I'm going to trim the claws. I think he'll be fine. I'm just going to trim the Queen's claws, I'm just going to trim the calls a little bit, okay, oh, I forgot to take a step, so let's go ahead and take the play. We are going to toast them in the oven. in a jar, only about five minutes, who will take the scoop to identify applications? No, you have to touch it on what doesn't count. iContact is so sticky and stuck to my teeth, why do you keep chewing on that?

Yes help. oh, okay, we'll keep breaking that down, we have the tip, so your tortillas will toast forever, Artie, those are coming out, put that down there, that will be our butt and this will be our three-best lunch. Put a big L up there. be gentle so you don't break it so I do it in the middle and spread it outwards yes they do that shouldn't start to melt on the ribs give it some ubi quality sports these are the beans so you made them and we just pureed them, aha, take a bite of that now, okay, there are things like just eating it straight, and I'm like no, I don't want to do that, I eat a lot of beans.

Nicole can attest that those problems are a big problem all the time, so now we're going to throw a lot of this out there, but I don't even know, oh wow, beautiful, this is exciting for me, I like how What's going on, yes, I'll eat it with a fork, why? Didn't you offer me that, oh man, where's the paper towel, go get this, oh, there it is okay, like this and then make the Millea, okay, leave it now, just cover all that shredded Oaxacan cheese on top Yes, let's call it one? more there perfect mmm put them in there let the cheese melt it's going to come out wow that's very silly we did it right so we have the cheese melting in the oven we're going to take it out Wow nice and crunchy you smell the smell of roasted corn the ingredients in the mall, so all we're going to do now is take tomatoes, this is traditional in both a Mexican pizza and and I think you nailed it, maybe that little hole there, ah, this is a good will, you can run it right now , but finish.

Let's not talk about that sauce, so let's go oh, that's delicious now that it's a Hakan pizza pan. Yes, I would like that too. I would like to do that. It's a delicious crunch. Oh, we can do it in four, three, two in the. four as a taco, but it's too big a job, too big, it works surprisingly well, it's beautiful, really, I'm colorful, but before I get into that, I'm hypnotized, look at it, it's like a hypnotic wheel with all the sauces, Oh my God. I love it. I said we need to try Taco Bell's to remind us that it's just like them.

You know, you come back and see your friends from high school and think, "Oh, you ate terribly." Ours is a little bigger, huh, yeah, just a little. What counts is how fancy it is, but we have to take a bite out of this, I mean, cool, cool, that's where you pick this up and eat it, oh god, I think we have to do it, don't double it . the bottom, holy shit, dude Inc., yeah, I'm going to spin for the taste, oh my god, wow, this is a thinking man: Mexican beets have layers, are you going to think why you've ever done that in your life? right now it's really good, damn, I say it's delayed, actually I still have the taste of corn tortilla?

Well for you, they are great quality, but you try a lot of orange juice, pineapple, try raisins, this is what we are going to do. Molay's believable it's so complex you're just challenging you're going to get in I'm going to be real mmm there's a hair yes it's okay it's not really I don't know why people stress so much about hair and their food is just chills Carroll doesn't give me asked a specific question for the show give me the towel man let me rest before I ask this important question I have this whole segment on Jizan what is that?

How much does this meat cost? You're asking me how much is this? The luxurious Mexican pizza costs yes, we made it with the best quality ingredients. I want to know Josh, tell me $298 change. Yes, I didn't want to round, we do calculations. It's all about details. Oh my god, you know we changed drinks like three times. the episode yes, you told me you were sick today probably contagious, thank you all so much for stopping by the mythical kitchen, see you next Tuesday, no, that's an acronym for a bad word, well, thank you all so much for watching and Stay tuned next week for a new recipe video in the Mythical Kitchen and next Tuesday we will have a new and elegant

fast

food.

See you next time, get your kitchen as dirty as you want when you have the Mythical Tea Towel available now at Mythical Calm.