Taco Tour in Playa Del Carmen, Mexico!! Completely Different From Mexico City!!

In this video I will do a

taco

tour

here in Playa del Carmen, Mexico. Right now we are in the Yucatan Peninsula. Playa Del Carmen is about an hour south of Cancun. Everywhere in Mexico, people love

taco

s, but depending on the region, the tortilla itself can change everything inside it. When I was in Mexico City I had tacos filled with everything from balls to cara. Parts here in this region make tacos a little

different

ly so instead of some cheese they could put a dump truck of cheese instead of very spicy sauce, it might be mild, we're going to try some local places but we'll also try the places that

tour

ists love to go.

Come on, we have gone to our first location here, this is El fobon. This here is the delicious pieces of pork from El Pastor, one on top of the other, it's juicy on top, there's pineapple, then here we have the beef tenderloin which also looks juicy and succulent, it's full of goodness. Here we have Carlos, another piece of meat. This is Carlos. It's more like the bad teacher and he's going to cook us some tacos right now. First of all, the gringas are a variety of taco that consists of flour tortillas stuffed with alpacado cheese or meat and pineapple.

It's a succulent and delicious combination. Then the sirloin trampol, look. this beautiful beauty right here this is the sirloin sirloin are you sure sirloin yes sure I think it's safe they said Sherlock how do you say sirloin Jace please he goes with the corn tortilla I have to throw them on the flat top look at that meat I love the way he holds the tortilla while cutting the rest just a huge mound of sirloin on top beautiful my friend as always in many parts of Mexico we get the onion we get the cilantro all on top Carlo, thank you very much A vital mistake, you know, when you make a program of food, you rarely get to eat fresh, hot food, especially when you're filming it with your wife on a phone.

I like how fine it cuts it, it's like falling apart when I pick it up. It's wonderfully charred on the outside a little bit okay, I'm going to try just that meat, what's better, someone who goes overboard on the pronunciation and says hey, I'll have a burrito with pico de gallo or someone like me who says hey. we have green sauce here I'm not sure which is worse, let me know in the comments below if the sauce is going to be super spicy or not spicy at all, let's try it, it's spicy, it's fresh, I think it's loaded too. on cilantro the delicious juicy meat divided to choose between flour tortilla or corn tortilla normally I would use flour but this tortilla is so thin and so delicate that it almost feels a little flowery even though it is a corn tortilla and only costs about a dollar and a half each, that's not it, so that's the sirloin, come on.

I ordered three bursts of gring and they are huge, which is basically a quesadilla, the most notable thing is that you will start here with a flour tortilla, you slap it on the flat top, it hits it nice and hot, here we have some Oaxaca cheese, after it melts a little bit, you're going to cut some of them up and put them right on the tortilla, cilantro and onion, and then this is your finishing move, the pineapple, ah, you catch it in your hand and you're done. Beautiful but needs a hat. Is it a quesadilla? Is it a top layer?

Nobody knows. The debate continues now and for centuries. It's delicious? Let's find out. Let's take a look inside. You see those succulent, delicious thin layers of orange-tinged pork. onion cilantro sauce ok then Oaxaca and then pineapple so it's a little sweet it's the widest quesadilla I've ever seen but it's not a quesadilla either it's a taco I don't understand how to eat it there is no way this is the right way, but it's okay, it's a tough battle between the cow and the pig, both good in

different

ways, the pineapple is a game changer, if you didn't know, to say piña in Spanish, you say Piña, something like a piña colada, super delicious, it's just great. combination of flavors is exceptional, the vegetables cost a little more than twice as much as the sirloin, but I can guess why the pork is probably less expensive, but it is a large volume of food, there is much more meat here than in the sirloin, so that's how it is. both tacos we have the nopales here, let's try some of that also characters a bit like green beans that have been boiled for two hours straight we have more tacos to see let's keep moving abroad we've reached our next destination this is complete street food style, uh , beef, they have pork, they have chicken, they have sausages and chorizo, and I see some that I don't understand, but they have three parts, it's the stomach of a cow, so I'm going to try that boom we're in. in the kitchen with Aurelio right here we are making two three four tacos how about that pronunciation that there is a lot of meat for two tacos that is a lot of meat and it is exploding like crazy next to the corn tortillas that go on top flat, do you have to be careful? in this kitchen because there is a lot of meat bursting you can lose an eye or even worse maybe a nipple oh, he puts a double tortilla there extra fortified up here we have the onion the cilantro one down one to make boom here is the sauce station you have sauce Red Green this is a guacamole sauce so I'm going to try this one it's very runny it's very thick let's put that on top triple it may be questionable you never know but they put so many seasonings in here it's been Pre-trained and cooked again to make them more crispy so it's going to be incredibly juicy and brutal and now I'm going to hit it with a little bit of lime because this is going to have a lot of fat and oil in it, try it oh yeah, delicious. no games, no crazy type of Funk.

I'm impressed. The most notable thing about this taco is the fattiness, it is so delicious, it is juicy, moist, it is truly wonderful. The only hard part is that driveability is difficult now if you were just eating it. quickly trying to swallow it and not in a monologue the whole time. Like me Maybe it's easier, but I mean, look how much of my taco is not in the taco, the tortilla is good, it's nice and thin, it's interesting, they double it, but with this amount of meat, I think you have to duplicate it, otherwise it will break, let's see what else they have.

I found my second choice of meat here, this is fresh. Port, it's being done on the flat top right now, so it's still hot, it's still steaming. and they're cutting it into little pieces, so like most of the other meats you'll find inside a taco, is it an organ, is it a stomach, is it a ball, no, I can eat a regular taco, guys, that's going to be ? ok no ok i will do it anyway first move place the pork on the flat top and a big amount also spread it with a little oil we will get four tortillas i will even spread it with a little oil .

Also like this the tortilla is finished and the pork goes inside a little cilantro a little onion ok it's finished thank you sir I'm going to go back to our salsa station right here I'm going to mix enough of the Verde I'm going to put guacamole on top. This taco already looks fantastic as is, but it will be a little dry without anything on top. It seems sweet to me, almost like tamarind sauce, so I asked what kind of pork it looks like. It's a combination of leg meat and it's just something, oh my god, I spilled his entire shoulder blade for me, all I know is he pointed this right here, it's in this region of the pig imagine a pig, are you imagining one, not me, complementing myself? a pig body with my head on it, a real pig, there, a pig now, the back of the shoulder sounds good, that all looks good, oh, look at these big pieces of pork, it's moist, juicy and half of it is fell, oh everyone, the pig not much. fat, it almost tastes like the lean part of a pork chop, it's the same meat that you saw before on the flat top that here grilled is dense, not very greasy, but that's why you have to complement it with some sauces, that sauce you said is chipotle sauce oh, it's tamarind sauce I don't know if I'm a genius, right?

I'm an idiot. I heard Chipotle, it's not Chipotle, it's tamarind sauce. I love it. The repo costs 35 pesos. This quarter cup costs 20 pesos. Not bad. offer here they have 10 different meats and a ton of different sauces so the flavor combinations are basically endless it's all up to you and your imagination from here we're going to get more tacos come on now we're at location number three , Taquería Gómez I. I already gave you a preview. What makes this place different from the ones we have seen so far is that they have a large cauldron of boiling meat and many different meats together, let's go in and see what they have, a stack of fresh tortillas. throw a little of this thick broth throw the tortillas from here you have to grab the meat that is the food right there it is super soft they put a little meat on top a little onion a little cilantro that was the fastest taco I made .

I have never seen in my life thanks for looking at four tacos here is this salt, in case you need more lime salsa and Red salt, this is guacamole and salsa verde mixed together to make it look delicious. I'm going to start with this, so this is called. the enchilada, at least for me, when I think of enchilada, I think it's something that looks like this, right, but this is called an enchilada taco and look here, it's beautiful. I like how everything turns out in that juicy broth. Take out a little seasoned pork. with local spices that one goes on the flat top boom oh my god it's so fast I couldn't keep the camera focused it moves faster than the shutter speed it seemed like it was moving backwards like a car tire on the road , it was amazing, I can't resist some green avocado and salsa mixed together, hit it with some lime.

What is a question? It sounds like pregnant but it means question. I'm so pregnant with curiosity. I have to ask you something mm-hmm, that's it. delicious it's soft it's juicy there's Verdi sauce there it's spicy the onion and cilantro is so crunchy it adds just a little bite it gives it some freshness the meat itself is naturally spicy it's your own local herbs and seasonings and pigs I guess I don't think they flew in the pigs here. Pig stomach. Now I know this has to be the gaming experience of the day. Hit it with a little lemon, no sauces, no sauce.

I want to taste the pure interior of that egg. I want to lift one up one I want this is anyway let's go for it oh fantastic it's a little soft it's greasy it's rich it has a little bit of a dame flavor but it's almost smoky and it's so tender just from braising in that water forever like this that this is what I hadn't heard of before. I've heard of tripe of course that's beef but they have a

completely

different categorization or classification for pork it's 6 40 I've been eating tacos for hours I'm getting a little full but I think we have Let's give it one more point right now I'm with Héctor Héctor you're good here we have the cure for the syndrome known as sobriety tequila and mezcal which one do you like better I personally would prefer tequila, do you have Rocks tequila?

Yes, look at this place. This place has rows and rows of tequila and mezcal bottles too. Look right here, my man, three-year-aged tequila on a burger. I'm so glad you said more words after our three year old. I don't want to try an excellent three-year-old mild. He has alcohol. I don't really do alcohol reviews like my dad used to say, he'll get you. drunk wonderful friend thanks for the taste nice to meet you now some tacos time has passed it's already nighttime this is when the tacos here come to life we ​​have come to one of my favorite destinations right behind me this is called a mexican taco says what the means flavor of Mexico what's so fun about this place a couple of things its logo is a cactus and a set of weapons only has chili peppers what's not to love about that, can you imagine if they fought World War II with Chili's chili pepper?

Chili Turret Cannon makes an Avon Mexican taco full of chilis, so he's obviously just trying to attract people like me, uh, kale, fat drunk, confused about where to go right now, we're in the kitchen and he's about to place my order right now on the menu. It's called melted cheese with beef ribs, let's see how it's made, so here we have our rib meat, far, far away, I'm stuck behind this counter, but that's okay, it won't stop me from showing you pictures of delicious food right here, he has maybe like a pound of cheese and then we have the flour tortillas falling to the floor.

This is my favorite part, how he mixes it all together, it's almost turning into a consistent glove of Goo, no, he puts the goo right there, on that clay plate, back here, that he's going to fold. Each one of these, if you fold it more than 42 times, will reach the moon, but no one has done it before. Here you can see the ribs on the cheese, the crusted cheese in the oven rolls up, boom. a beautiful plateau of deliciousness, but here we have our last taco of the day, this one right here, the cheese cigar, they don't call it that, but I do, let's try this cheese, you know, it's satisfying, crunchy, crumbly and cheesy, and It's delicious if you take a look here, you can see the meat on top, but when I lift it up there's so much melted cheese it's crazy, from here we have to make a taco.

These are delicious and hot, they fold them so they don't lose heat. give it some cheese and then you have a choice of two sauces,the green sauce with red sauce, both are so spicy, that's what makes me wonder if this place was built for Americans because they are so spicy that they don't care. I am going to paste your feelings with a little bit of Verde, which is a flour tortilla with a little rib meat with a lot of cheese. This place has the best sauce of all the places I have been to in Playa del Carmen.

It is a sauce that is a sauce almost seems thick in yogurt tastes fresh tastes like light cilantro Habanero flavor is thick I think there is avocado in there too it is mixed evenly I love what I don't love about this cheese fat tortillas salsa meat because I just looked on the menu for this dough here with all the meat and the tortillas 130 pesos that's like I don't know that's like a Bitcoin, I mean, I've lost six figures in investments, I'm sorry, that's our final destination of tacos for today. Incredibly diverse and dynamic things to look for when you come to Playa del Carmen.

Good deals, now you can hang out on that Fifth Avenue. and pay 11 for a shot of mezcal or you can get out of that a bit, maybe a 10 minute walk, look around the neighborhood and see what they have, aim for a meat you have no idea what it is, have it in a taco, so that's it. My two favorite tacos today were the pork stomach at our third location and then this because I love it. Hopefully they can ship it to Amazon when I get home. Those are tacos here in Playa del Carmen, you will see many. more flour tortillas here we don't even get into the seafood, but we'll save that for the next time I try to pay for my vacation by making second channel videos here in Playa del Carmen, otherwise guys that's all for this, thanks.

Thank you so much for watching, see you next time, carry on, serious drinking is about to begin. The good thing is that I have a good base of tacos, bye.