$299 Taco Bell Mexican Pizza | Fancy Fast Food | Mythical Kitchen
so sorry oh then this is why I can't have nice things yeah two
pizzas please you don't want a beverage do you want a bit can we go ahead and do one blue raspberry fries yeah I think we do one electric blue raspberry fries okay so these can go one of two ways when you open them they could be like perfectly formed or everything could be just like completely slid off and stuck to the side of the box they were like no tomatoes on this side my favorite thing the color of
bell's tomatoes it's like a millennial pink they're not red they're never quite ripe ever I don't know where they get them from so me too fires awesome yeah yeah just give me a liberal squirt over the top yeah that's nice okay so you've never had one that's right I have not which is shocking because you are a self-professed garbage aficionado yes yes there's like it's a - on the bottom then there's the schmear of bean paste and then a schmear of meat paste so no cheese on the inside only cheese on the top correct and then the top gets they literally just call it
pizzasauce is its own sauce at least existed since 1988 which is when they debuted this so it's like the og innovative menu item from talked about before the contract before the double decker gordias all that is so wet right now I've been wet since we pull through that drive-thru girl yeah if you were what before okay ready yeah Dan give you a nice little sauce mustache there...
the first thing I'm getting into is the cheese that is a lot of cheese on the top it almost tastes nostalgic because talk about doesn't have a lot of things that still taste like this now the funny thing about this like what
fooditem is this supposed to be cuz like a
tacoburrito is a burrito Cordina is a real like regional
fooditem this is calling a
pizzaso I had this theory better talk about
pizzais actually based off of the Oaxacan playa de did my face look like I knew it what Hakan was when he said it I was trying really hard I was like oh yeah definitely that is you gave some active listening cues like I'll find it it's a state in Mexico and they've kept a lot of pre-hispanic pre colonized traditions oh cool yeah so I'm assuming you're gonna know how to make this
fancywhat are you gonna do to it you think I mean first steps first we should probably put some liquor in those slushees second step second I'm saying what we're all thinking right yeah second step second we're actually gonna go to my favorite Oaxacan restaurant in Los Angeles it's called gala gets a they're gonna hang out with pre CA Lopez she actually wrote a cookbook all about Oaxacan
foodand so we're gonna try and recreate this but using legit ingredients from Oaxaca we're gonna get some tell you two tortillas from them and if I had a guess I know they serve a lot of mescal there mm-hmm so we can probably...
make that happen you tell me a little about Oaxacan
foodlike for people who aren't familiar it's got the oldest remnants of corn a tomato of a different a lot of different herbs wild herbs that only grow in oaxaca a lot of Chile's only corn Oaxaca a lot of spices that are only found there it maintained its indigenous flavors more than other states one of our reasons for being here is also because
Bellit's a lot of people's first kind of taste of what
foodis in America you said you visited every state in Mexico right almost everything almost say you get there one there and like you know
Bell's original hard shell
tacoit's basically a
tacoDorado right and then
Bellalso uses the term scordia and chalupa which are both like regional dishes and so I have this theory that the
Bellis based off of a flyer that have you ever had a
pizzaI'm gonna help myself listen when I came into this country I was 10 years old and I loved me some
Bellwe love to learn how to how to make up those definitely the right place you wanted to make a legit
pizzawell we're gonna try and add like $300 worth of other ingredients so on we have a little tradition on the show where we like to drink hard liquor we may have to get to some mezcal later Oh miss Kyle is like especially when you're in one hot guy like you know you just you do drink it like all day every day don't worry I'm from...
Nashville drinking all day is acceptable yeah congratulations on your book and everything right so that's what do you not want to do I said we wouldn't take shots oh I really misunderstood you should probably line it back up yeah right now you're gonna go make leather that's like we just have this with us you can just just drink it through walking after this that sounds do a liar there's this car at the philia like you then this one is made in Oaxaca and we ship it a champagne the way that you may way that you if you touch it this is corn and before I get like tripped out the fact that you have such a huge corn tortilla yeah this is called a siento it's basically a pork fat reduction if you want to know
fancyabout nickname in high school okay so now we're moving on to the the bean paste we do have this recipe in the book you guys are gonna love it you're never gonna want to have these regular beans ever again then every days it just becomes toppings a traditional flavor that will have some cabbage okay that's very traditional industry in the streets of Oaxaca then we move to our favorite thing here at the restaurant are Oaxaca cheese soraka string cheese so you can see this husband trained to stream we didn't really need this is what's gonna melt it's gonna be crispy and fatty and the flavor of the other things that beans also take up a very long time to make us make everything from scratch well quit Jody saw on top of this one...
because I just love where Trudy's all right the chorizo looks like Wilma's necklace from the Flintstones totally how I want to wear it these are just to the add one but this is a way that I will I'm gonna go sit down yeah this is why I can't have nice things so let's eat that part look that one's good you got to cut up you guys are cut off from its guzzle we should more miss Calderon Gracie a thank you with so much for the hospitality we can't apologize enough we'll pay for damages been as the credit card just hit him up before you leave I wanted to take send these for you please the caramel daughter given to her at this point don't drop them thank you handle with care if this honor I don't want you to break down this is gonna be the base for your perfect Oaxacan
pizzacan I still come back for brunch okay I mean time heals all wounds all right so we have all the ingredients laid out for our
pizzawe got the two regular tortillas that we got from Gilligan say let's survive it surprised and then here is gonna be the meat portion right so we're actually gonna do a play on the barbacoa that they make at Gilligan so we have the recipe from their cookbook that we're gonna play with Vince by a little bit so they got Wagyu oxtails here okay we got some Wagyu Korean cut short ribs day yeah but you ever want to just like spank the meat you can speak to me Oh none of them are spanked able they're hard so thank you...
heard me so we got beans right here that's gonna be for bean paste it's a really big thing I'm walking a black bean paste so we got three different heirloom black beans the next few
pizzasauce we're actually gonna be making a mole a negative that's from the Oaxaca cookbook as well but he got are gonna fan smell a little bit so that's why they got all these chilies here another big thing in Oaxacan cooking Oh hot hot day or dried avocado leaves I already ate some you just ate leaves yeah weird dice worth the
kitchenwe have this unprocessed Oaxacan chocolate whoa whatsoever that's really tasty that's awesome please and then we are putting some Oaxacan string cheese on top as you see you pick it up just get it okay I can't tell if I was impersonating a fish or cat I thought of the duck and then we have to make the osteon tit which if you remember BC was talking about you like schmear the lard paste on top of the tortilla I remember that so we're gonna do is we're going to take some of the trimmings from our oxtail now we're gonna render that down with beef tallow and oh we have one more surprise of course we gotta get some mezcal goin mezcal was a big part of her experience huge part undeniable it's very important to the
pizzaI got it cuz it's got a whole scorpion on the bottom I bet you're gonna make cos eat that so as we learn in the honking tradition is very important not to shoot my skull but rather decipi so I...
figured we can just pour it right in our
Bellfreezes yes problem is solved let's play with some fire okay I was just wondering if I doing this can I touch my eyes yeah yeah you're gonna want to touch your eyes gets all riled up you know burglars and rest oh I feel like and I really need you to tell me the truth right now don't touch your eyes after you touch the peppers okay thank you and then you're now gonna pour I almost touched my eyes oh my god let's say seven shots of Miss colander you're gonna soak the chilies in mescal I'll get them all infused and we gonna blend that into our marinade so you should get some of that smokiness from the seven standards hunter settin our version of a shot seven shots of mezcal this isn't in a cookbook okay this is a common technique in barbacoa where you'll actually layer oranges on the bottom and then the oranges are gonna perfume all the meat wow that's really pretty way that well those are softening we're gonna get our other ingredients for the spice mixture that's gonna marinate the meat into there so we got some onions we got garlic yeah black peppercorn we got cumin we got this what is that oh it's oregano it's what they sell you at your school oh thanks I'm sorry gonna put some avocado leaves in there and then some babies and this is all gonna get blended up with those chilies cool what are we gonna do with a boiled mezcal who will it soup and I'm gonna take...
some of this okay for it and there and this is actually gonna create like the base of this looks like what they bottle and sell for $50 at like Pier 1 so we're gonna go ahead and blend that up yeah oh yeah definitely we don't know where anything in here is we don't know how to work anything oh the button says off oh just grab butcher ah hands your hands your bare hands put your rock hands of a bear meat get the bear meat in the pot let's go go gonna think you have bear meat now yeah give like a good liberal showering of salt all over that I'm more liberal like eight times as liberal like the opposite of salt bay I like just salt danger I bet I sound got the beat and then we're gonna go ahead and take that spice mixture over there and then toss it with the Tong you know my instinct is to go in there toss with the tongs at time Dawson tongs feeling with Kid Rock's bawitdaba but toss with the total cost of the tongs that's really gonna give me any monetize for that to us what the tongue does it songs it sounds eggy can't you be nice and tossed okay and we're gonna seal this up and then we are going to put this in the oven at 350 for about three hours until it's just all nice and tender Jake I think this duck bet I'm gonna get a big scoop of it my beans going I'll give them some fat and then you're gonna start making the asean tears that undefined pork lard paste except we're gonna use and duck fat tallow and then send...
that Wagyu beef fat well you're doing that garlic that's gonna play with the beans nicely oh yeah oh wait you know it's good for hot sputtering duck fat it's the new
kitchentowel events being a little bit available on
mythicaldot score sometimes yeah you start talking about Kid Rock and you get pan really hot and then you forget that is hot I'm taking some onions that are quartered and those are gonna stay in there they're gonna stay whole so it's just gonna perfume all the beans I opened a jar I'm so proud of thank you you're like practically an Iron Chef then we're taking epazote leaves ok smell that smells nice and medicinal kind of bitter I only smell any in hands yeah I got a lot of duck fat just burning in my face that's what I'm smelling alright so they have all the onions Chipotle's garlic epazote avocado leaves I'm tuck that in there and now we're gonna add all of our beans Eric's gonna guess me every one about a pound let's put it back on the heat see what happens I know what's gonna happen just just be have an open mind we're gonna put the Wagyu fat in there I don't like to add salt to be in some till the end so you put water in that there's gonna shut the lid well which one of us is gonna list I'm usually unable to open them you're unable to close them we're so Regis those ridges there's a ridge it makes a little noise all right we got to blend up some...
fat this seems dangerous yeah great that's normal are we gonna eat plastic ah yeah so now we're gonna go ahead and you're gonna take our teacher running so we're gonna crumble them up in there yeah you're gonna go ahead and you're gonna boil your Vitamix with hot oil and hopefully it doesn't wait wait wait you know like we got to commit okay Oh God Oh God the lid doesn't look totally it's fine just chill none of us are burnt boom Frank yours was okay Oh what okay Sophie said that fire is like super endemic to a Hakan cooking okay she would probably use like a wood-burning grill as they would in Oaxaca we don't have that name but I do got this blowtorch that I stole from Mike the art director so we're gonna use that to make some sauces go ahead so do I push this button yeah just push the button and point the fire at the vegetables huh where you go ahead and take this and pop in the oven gonna let that roast for about 10 minutes and then in the meantime we got all this mezcal chili liqueur in there I don't want to put some of this in the salsa I don't know why okay just like ah yeah that should be really good so I'm gonna go ahead and put some salt into this and then I'm also going to use some of this will Hawkins cinnamon incentive chocolate is actually good yeah now streaming some vinegar for some acid and we're gonna blend this up see how this tastes then get on to that uh the cold spoon name that was sleep oh...
that's getting their new over water Emily hold it down all right my dog my little sister on the front porch and there was a peeping tom in the neighborhood no one could catch him and then my dog who never barks started barking and there he was he was there front yard and my little sister was on the front porch and he barked and then he ran away he was a good dog I'm back to talk about anything weird or just like a normal cooking stuff normal cooking stuff I want a lipstick in that color it's gonna burn I've done this before is a bit like 20 minutes later is it good is it a good color though whoo no it's not too hot that's good spicy right it's spicy you get the smoke in the mess cough it's an out we're just gonna put a stick blender in there that's a pretty color it's actually really nice a lot of good acid little touch of sweetness you get the onion in there so this is gonna go into our moly Negro if she's gonna serve as our
pizzasauce we're gonna fry the chiles that is really going to start kind of expressing all of the flavor inside them so piloncillo is boiled cane juice that has been unrefined so it's essentially just like a brick of sugar we're gonna take that and we're actually just gonna scrape I bet a horse would really like that yeah yeah all right take that chocolate crumble it up put it in the chicken stock crumble it is often you seem shocked a lot there's a good thing it's good...
it's about a lady puts like a lot of chocolate and a lot of different types of
foods is that actually what the movies about Dame Judi Dench is in it and then she has diabetes and then they have this big meal for her and the she doesn't cool it's really sad so we have clove we have allspice berries we have a lot of sesame seeds and then we have dried thyme mm-hmm oh here we go a little bit of ground oregano and these are gonna get all friggin so the chilies are frying this is gonna get fragrant we got the chocolate softening tomatoes we're gonna take half of these Tomatoes or you getting in softening in the water with the chilies right what are the reasons for beats me man no we're doing fine this is melted pour this into that this isn't what we've abused this Vitamix today just makes a little shine yeah yeah those are nice and toasted we're taking this off we keep that open keep that open clear your hands beautiful and then we're gonna go ahead and turn that all the way up Emily stay calm now we're gonna go ahead we're just gonna start toasting some raisins I think we should just start blending right okay in the same blender add the sesame seeds ground spices onion garlic my husband I have heavy heavy breasts should we start putting some chilies and tomatoes in there okay right yeah it seems right okay seems right yeah I love it looks like a bunch of like orc insides Oh smell that this I'm also cool mmm just smell really good I...
know you think of me as like a culinary bad boy is that what I think of you yeah I mean I'm kind of the bad boy of the culinary world you know like I don't like taking it I think you're a bad boy and then you're gonna pour all your moly into the pot it's all gonna combine together have some salt in there wow that's really good flavor bomb it is leave a bomb all right um we're in let this cook down and then afterwards wipe this off in the
kitchentowel you can actually get yours pre-stained okay so we have our barbacoa that's been in the oven it looks freakin gorgeous you have all that Wagyu beef at the top it's tainted red with chilies and so I need you to go in there and shred all the meat by hand and put into that bowl yeah that's nice and shreddy oh it's fun I'm gonna do something really important it tastes this I'm gonna trim the claws I think it'll be fine I'm just gonna trim the Queen the claws just gonna trim the calls a little bit well all right oh I forgot to do a step so we're gonna go ahead and take the play it is we're gonna toast them in the oven in a jar just a strong about five minutes who's gonna take the shovel for pin down apps no you got to tap it on the thing it doesn't count iContact is so sticky and stuck to my teeth why are you still chewing that yeah it helps oh all right we'll keep breaking that down we got the tip so your tortillas toasted eternal Artie those are...
coming out put that down there that's gonna be our bottom and this is gonna be our top three lunch put a big old L up in there be gentle so you don't break it so I do in the middle and smear it outwards yeah they do that shouldn't start melting into the ribs give it a nice little ubi quality sports these the bean so you made and we just kind of pureed them uh-huh take a bite of that now okay there's things about like just eating it straight up that I'm like no I don't want to do that I eat a lot of beans Nicole can attest to that the problems of those it's a big problem all the time so now we're just gonna dump a lot of this in there just I don't even know oh wow beautiful this is exciting for me I like what's happening yeah I'll eat that from a fork why didn't you offer me that oh man where's the towel paper go get this our oh there it is okay up like that and then do the Millea all right leave now you just blanket all that Oaxacan string cheese over the top yeah let's say it one more there perfect mmm pop them in there let the cheese melt it's gonna come out wow that's very silly we did all right so we got the cheese melting in the oven we're gonna take it out Wow nice and crisp you smell the toasted corn smell the ingredients in the mall a so all we're gonna do now just take Tomatoes this is traditional both on a
pizzaand and I think you nailed it maybe that little hole there ah this is a good...
will ha can execute right now but aca
belles not talk about that sauce so we're just gonna oh that's gorgeous now that it's a Hakan
pizzatray this yeah I would like that too I'd like to do that that's a lovely crackle oh we can do it in four three two in the four just like
tacobut it's too big job too big that works shockingly well it's beautiful really I'm colorful but before we get into that I'm mesmerized by it look at it it's like a hypno wheel with all the sauces oh my god I love it I said we need to taste
Bell's to remind ourselves it's like them you know going back and seeing your high school friends and you're like oh you ate terribly ours is a little bit bigger uh-huh yeah just a little that's not what counts what counts is how
fancyit is but we have to take the bite of this I mean pretty great great that's where you pick this up and eat it oh god I'm like we got to do it don't fold it support from the bottom holy crap dude Inc it yeah I'm gonna spin for their flavor oh my god wow this is a thinking man -
Mexicanbeets in there are layers in there is you gonna think about why you've done in your life I get to this moment it's really good I freaking say it's held up do we actually I still get the corn tortilla flavor good for you they're so quality but you taste a lot of the orange juice the pineapple you taste the raisin this is we're gonna credible de Molay is so...
complex you're just challeng down you're going in I'm gonna be real mmm there is a hair yeah it's fine it's really not I don't know why people stress so much about hair and their