Mexican Street Food

this is the first immediate land crossing into a country for a direct

street

food

tour, the first for me, oh here we go, we are starting this crazy Mexican

street

food

tour adventure, we literally just parked in this parking lot here, This is still San Diego, yes. That's if you want those hills and there's the wall walking with our suitcases across the border into Mexico, okay, mud tomorrow, Jeffrey, we meet again this time, we're here at the California border, we'll cross the border and we're going to We're going to go on what you would call a crazy taco tour to start with, the last invasion on the Saco tour in Tijuana, Mexico or with Jeffrey, we were with the whole team from Los Angeles very hungry at this time and We will show you everything. tacos and everything we do in Tijuana in this video success we have done welcome to Tijuana Mexico I have been waiting so long for vit I love Mexico it is so happy to be here so happy to start eating Jeffery was explaining to me that one of the best things of Tijuana is that it brings together people from all over Mexico so you will find Mexican street food from all over Mexico in Tijuana congregated in Tijuana and that's why the food scene is so incredibly good yes yes Tijuana Jeffrey the The wall may be packed in the fan.

We're immediately on our way to the first taco place we just walked into and unfortunately they're closed, they're already sold out, but it's okay because we have plenty of other places to go. and then early tomorrow morning when they reopen, we'll include it, so it'll actually be the last video above this video. You take the chili, these things are important to kids, and the salsa, and then you cut it into a taco, reminds me. the one you were talking about in Sonora, funnily enough, if you want a version of that right now, bro, thanks, first we'll stop at tacos Mike, oh man, one of the classic indicators of a good taco stand is that it's right next door. side. a car mechanic so you usually come here yeah and they have different types of practice and you choose the flavor you want okay and then also this is like we saw Luis yeah you're from the city Sheila thank you very much Oh man, it literally works like what it is. the rice and beans all the way, yes, then you can choose whether the choice is between a dozen or at least ten different types of saddle, which is like the different varieties of foods and meats, but the main thing we can choose is the top of the chili and that you know what the filling is kids this baby what you want to do we're all standing just taking to math your tacos look at the size of that oh there's so much goodness in the tortilla a double tortilla just it's just a crowd of people standing around, gobbling like the juiciest looking topless at each other, let's shoot John and Huck, it's like the socks are soaked pigskin, frankly, Chinon, the chili to burn, like cheese explosions, It's been too long without a taco.

How good can you? I can't find the words at this moment to express myself. Another thing is that the best tacos are standing as if you never want to be sitting when you are eating a taco. The best way to stand on the street and go back there is no other way and I love how all the chili has the stem still on it, so you have a little handle that tells you that you have reached the end of the talk, which is also very sad knowing the only happy thing. the happy thing is that we have many more tacos to eat to think and believe that we just crossed the border for something so beautiful tacos Mike, what a stand, what a taco to start with, it was incredibly delicious, well, let's move on to the next one.

Look on the way, I just made my mouth juices flow, okay, let's walk to the next stall, it will be more. I mean, we'll eat a mix of different foods, but I know today will be mostly tacos and I have no complaints about tacos. Reuben, the legendary, the owner here is in the house, you can see the most taco sauce you've ever seen in your entire life. It's actually a fan's taco truck, but you go into this awning, you go into the store section here, sizes of every time I imagine just lined up, it occupies, it's actually not all a whole truck away, a whole laugh from Celsus Dillon, that's like mica.

We need you to help. Can you count the number of bottles while these are a taco? Imagine if you had a salsa/taco. I'd have to come here for a week, which chuckles with every order you could take as the toughest on Marlott and then outside the food truck they're now lighting the charcoal to roast the Marlin for us, that's the Marlin, yeah, I feel like Kinda like this is a Marlin, look at this, I smelled shrimp, guys, there's a mixer that you use for the extra shrimp taco. They're almost the same, okay, the same size, those are margin and those are shrimp, they're her apron pocket, oh yeah.

Christine it's okay I said yes it's on video the cheese is melting and bubbling now they are good and starting to smell amazing now smoke is coming out of them the cheese is starting to melt inside and it just covers everything . and bubbling liquid cheese melted and charred to perfection grilled ready. I pick it up silly, my anticipation is getting stronger and growing with the second cheese bubbles and that's not even the full process she's going to go through and then she opens up more. above what is the spiciest yes, yes, we can choose between the 55 different sauces, the spiciest they also have is the habanero, it is like a perfect little roll of happiness in a tortilla, the juiciest Marlin, the stickiest of the keys. the smoke the smoke massive crackle over the crunch and the char was the juiciness hum of all those different sauces, from the creamy to the spicy, the cilantro, the crunch of the cabbage and that habanero the size of the sun, it's just full of flavor, full of heat. fruity I love how my little one I'm going to add a whole spoonful can my next bite they are something truly extraordinary giorgia filling toppings sauce are the four bases of the taco everyone is here a beautiful beautiful veil and amazing ladies amazing in collectors yeah , yes, I made them understand that, yes, which I thought, yes, thank you very much, oh, yes, Wow, my mouth just rejoices, rejoices and the flavors just persist muta Rodríguez, she is a star legend, yes, legend , she is a rising star.

I could not resist taking one more. Can I take this one? We move on to the next place. I'll bring this in the car. Seafood. Reuben chooses why not. I will never forget the name Texcoco, especially famous for Buck Buck. Oh, okay, yes, exactly. and they fill this place service barbecue lamb roast lamb that I once brought was a master yes the place is here this is the original yes San Diego in Los Angeles this is the temple this is actually the voice plays here amazing and immediately enter here I can smell the lamb, that meatiness and some things that look at me right now is that with my gay license, okay, it's literally like melting meat like melted lamb and those bones that you literally see running out like you can hold them. the bone and it just falls off the meat without even hesitation, without even any effort, that's the one, waiting for you, he has his eye on you, he sliced ​​it open like a coconut, so make sure the platform has the keys and then you can put sauce, this is all spicy, okay, and then the apparatchik cells, so she is a little bit above your drunk side, this is just to add flavor and then a little onion like everywhere in Mexico and one last touch, that's Paco, please, so Paco made me the perfect one. part vodka texcoco taco just a whole short rib in a tortilla gift wrapped package here we go just a greasy stickiness of that lamb is like the perfect ratio of juicy, sticky meat that melts in your mouth on your tongue with the crunch of the onions and the cilantro and that sauce mix because literally, like you didn't even chew it, it's like it was pressed between your lips and it fell apart.

He and Jeffrey taught me the special move years ago and I've never gone back to Hill. veritos yes, soak it, rehydrate it just an explosion of lamb's nest like overwhelmed if you're like it fills your mouth with happiness I was on the lookout for this place and I was always on the lookout for this dish, it's a no-brainer, give it this I tried it and I needed to sink my teeth into it , take this soft and lovely cheek, watch it come up, it's like you're joking, that's crazy, oh, so let's go for a tongue that's cheeky like a neurosurgeon, are you kidding? the brain is that illegal, can we call the police?

I'd like to present to you around the head in 80 days, go ahead and Hammer, but this is really a thought, but they got bass on all the different textures, all the different dizziness. The whole bridge is so rich, creamy but at the same time mixed with cheapness, which is cheap, it's like silky, that's the hard work, thank you. I'm going to move the entire eyeball to the front to get the entire eyeball in one bite. true Cheers, you're going to applaud it's so gelatinous in so many different ways, incredibly soft, it tastes like fat and gelatin and like it melts LEM like it also has a patient Lam strong, yes we train the flan records mom's lamb fries like a login SEP it has a sweet taste that's really good, it's so custard, the main arms are like whoa, it's like solidified jelly, but this is like it has the airbag syrup, it's not too sweet either, yeah, so creamy, not too sweet and juicy, we have to move. in what's being, it's a world we're aiming for a very productive eating day next, Jeffrey Oh, are we walking well?

I'm going to walk yeah I'm going to walk we have to walk next at Show Low you four look when you come here en masse some people say this is your favorite taco other people say feed them so when people vote they are the feet, the bone marrow of Rotolo, it's almost absurd what she does in this cart here, but she believes it was helping the Red Sox. which is like a red oil of dried chili peppers and in California in guajillo yohio chili and meat juices, another genius is that it takes out the marrow that seems to have been boiling in juices and then puts it in the obedia again three sauces rehydrate then assemble the whole taco that is so big that it is so swollen with birria, beef and bone marrow that it doesn't even bend like a normal taco that you have to make it in the shape of a cone, it's like a cone of snow, there we go and into an explosion that could be the most delicious taco in the world, although the explosion makes the melted butter feel hard to chew, it literally slides down, you can't even believe the texture and richness. that hit me bro oh and there are habaneros buddy, well you know I have to eat them whole, yeah no wait if things can't get better, she gave us whole roasted habaneros that we have to put in our next fight, that one it's a bite, it's a a letter two years where the closest relatives you know what we are a biting habanero yes in the back the storm a little Mike over here appears flavors and Carbone is like wow, that extra heat is so good that roasted the lady now she is perfect I like that it combines with all the juices and all the rhythms.

I'm going to try the next one. Its coming. AHA. Go to school. The bills pile up at the back of my throat. I discover that it really is one of the best I have ever had. I had different, definitely, one of the richest, oiliest, greasiest, most spectacularly tasty tacos I've ever had in my life, that was incredibly tasty and bone at home, it's for you, mark, we just came out like that, just on board , come on, we're like, you like it. laughing at everything you reach that stage we're already there and we're already at that stage oh how deep is that here he wants a spoon he's not going to shove it in your face You come together when you need to know how to swim maybe this I can eat that with a loud yes, yes , oh yes, mistake, yes, like a state from another company, there is a cheese there, they will be good.

I put the bunny and the nachos, like everything on a pile of fried tortilla chips. there's a lot riding on those nachos in the life of the belt thanks Wow, but what's surprising is the cheese, the meat, everything. Mick and I love those pickled onions. I was going to end it there, but Jeffrey said he couldn't leave without trying. this is the classic this is the normal this is a classic Tijuana red taco it's just that it's so juicy that it rehydrates it like three or four times during the whole process like oh did you like the tacos just the movement I mean the number One movement, I think, it's the car that pours the tortilla in the red sauce.

You may feel as if the oil is dripping and the juice is pooling in your palm. Oh well, it's like it's magic. It's not just a red dot, but it's also magical. a wet taco and a crispy taco just oozes meat and oil a little bit of that sauce for this bite lime okay, that could be the perfect bite thank you very much bye okay ready gyuto that's what the next place is called tacos a transcendent Volvo transcendent was, it was more beyond words, the juicy and crunchy like how you get something, how is it possible to have something so crunchy and so juicy at the same time in your mouth,got out of the van in slow motion everyone is moving slower now and we just the problem and also the best thing about Kawana is that everything is within a 2 or 3 kilometer radius so it only takes a few minutes to get to the next place , which is both good and challenging.

Pleased to meet you. Pleased to meet you. I didn't expect this, a long time, thank you very much, it was a pleasure to meet you here from Tijuana, yes, but it's on the table, okay, what's the Z part, which is the vertical shawarma style rotisserie, it's like juicing meats, vertical meat and God, they say it's the original. The taco at the beginning of time originated in Mexico in Puebla they said it came from Lebanon with the grills and there is a place for the original tacos, that's what they were called, then it migrated to Mexico City and therefore became tacos in our passport. then the payment officer or from the notice oh this Mexico City, but you come here to be a DJ and you get, as we heard, you come delgarito if you want the best in the world and this is all here, look at that baby, it's a thing of beauty, He said a hundred kilos of autobot ax marinated pork, just slow roasted, you can just see the juices coming out of each layer of pork, a new word in Spanish, I learned it.

Oh, it means to fatten up and heat over high heat so that you're like. crunchy crunchy from the fat of the bad, yes, that's the movement you call when you dip the tortilla in the oil, the juice, the fat to make it crispy, yes, Californian ancho chili, salt, pepper, chicken broth and some other spices, secret spices, there is no better way. eating a taco than standing and standing number one standing and number two standing in the same place where they make your tacos I'll just stand here it's blooming thank you for holding the blade that meat is almost fruity it's so tasty chili it actually works the clove flavor and then that smokiness, the crunchy bits, it's so juicy and fatty and then you just have that sauce, the creamy guacamole, the crunch of the onions, amazing, the crispy, smoky, juicy, fatty meat, it's been too long time since I've been to Mexico with double jab jack cheese after a jerk with a lot of meat on top.

He's a classic tackler here. In fact, it is the characteristic scene. You're not going to fight this cycle anywhere else with mixed cheese and then all the sauces. Madison. It's got some of what's going on it's gourmet in a way I know it's all over my face and dripping down my shirt but this is a gourmet creation pepper Undergear explains this in words crunchy adovada I just like the meat is the seasoning you get after 200 crunch oh, there's going to be crazy, watch out, it's actually shining, it's shining, all drugs have always been a fan of the president, why the final little bite here is the suet arrow, which is beef braised in pork fat, yes, that's pork tenderloin and It's been marinated to play for about five hours, six hours and Lyman is completely up, while such a tasty joy that was amazing, it was a pleasure meeting you, thank you very much, meet you, thanks alien, super thanks, then your job, thanks a lot, man, wow, look. at this place in the second part of this Tijuana street food tour, which is actually the same day, today there were so many good tacos that I had to split this video into two parts, we eat the amazing shrimp and melted cheese and jeollado the salad Original Caesar.

Late night carne asada and we got up the next morning to eat the tacos we had missed this morning, which might be one of the quickest meals you've ever seen.