Hope you're hungry,
because this is one delicioso list! Welcome to WatchMojo.Com, and today we're counting down our picks
for the "Top 10 Mexican Foods". For this list, will be ranking the most
popular foods, dishes, and recipes from the
world of traditional Mexican cuisine. We will be omitting dips, sauces, and drinks, however, this means that salsa, mole, guacamole, and horchata, will be
held off for another day. Will also be skipping the world of
Tex-Mex cuisine for now, so save those nachos and chimichangas
for your next party.
Who says you can't eat dessert first? We're kicking off our list,
with this fried sugary treat, which to be fair
isn't only consumed for dessert. Instead, many Mexicans actually start their days
off with churros for breakfast, although the pastries popularity
is not limited to Mexico. Folks in France, Spain and Portugal have been known to
dip their churros, which are essentially dough pastries
in their morning coffee. One theory goes that Portuguese
explorers exposed Europe to the treat, after bringing them back from their
trips to Ming Dynasty, China.
Whatever their origins, these donut-like snacks
are oh so good. The name of the next food on our list, translate from Spanish to "little fat one" in English, and comes from the small rounded masa or dough, which surrounds a meat, cheese, or veggie filling. Gorditas are usually prepared
with either a corn or wheat masa, and are either baked or fried, in a shape somewhat similar
to a British pasty or savory popover. The best thing about these little
pockets of food love however, is that they can be filled with just about
anything imaginable, making them a versatile snack or
supper for any time of the day.
The traditional Mexican dish known
as the "sope", is another handy snack food with a
variety of delicious preparations. The base of the sope begins with a
lime-soaked fried corn dough, which is then topped with refried beans, veggies, and sauce to the chef's taste. Meat toppings, such as chicken or
pork can be added to the sope, although the traditional preparation often
combines the veggies, with either red or green chili sauce
or salsa with a cream topping. But really, the sope is
delicious and every preparation, which makes it a must-try Mexican dish.
Some foodies may not immediately
think of soups or stews, when they
imagine traditional Mexican cuisine, but this next entry on our list is
definitely a delicious exception. The pozole is a Mexican soup, packed with
flavor and history, as it used to be utilized in ancient
Aztec culture for religious rituals, including human sacrifice. Today, the pozole is thankfully
not prepared with people meat, but instead has a base of dried corn kernels
known as "hominy", the stew is then seasoned with chili
peppers, cabbage, salsa, and citrus, before adding in pork for a
traditional pozole presentation. Chilaquiles may not be a household name, for those who only occasionally
dabble in Mexican cuisine, but diehard foodies know that this
tasty treat is essential eating, for those visiting Mexico on vacation.
This simple but delicious dish, is anchored by several lightly fried corn tortillas, which are then cut into
triangles and placed on four corners of a plate. The tortillas are then drenched in a
salsa or mole sauce, before being simmered until soft, and then topped with
Mexican crema, which is similar to sour cream, queso fresco, a type of cheese, onions, and
avocado. Hungry yet? Tamales are a staple
of Mexican Street food culture, and a typical example of simple, classic
cooking at its finest. The traditional tamale begins, with that
essential Mexican ingredient, masa, which is steamed in a corn husk, along with the toppings and ingredients to taste.
Savory and sweet tamales are
not uncommon to see in Mexico, as this handy portable snack can be filled, with meats, cheeses, veggies, or even fruit. This makes them a perfect vessel for a
chef's creativity, making them immensely popular around the world. It's difficult to imagine a Mexican food, with as much crossover
potential as the classic quesadilla. This easy to prepare
and easy to eat food, is easily one of the most popular
Mexican dishes in North America, thanks to its ability to hold any manner
of savory or sweet filling.
Quesadillas consists of a wheat or corn tortilla, filled with cheese, meat, or veggies, and then heated on a stove or flat top until
the mixture is cooked, and the tortilla is charred and crispy. This makes them excellent lunch ideas
for picky kids, as well as a quick and easy dinner for busy adults. Look around anywhere, and it's extremely likely, you'll stumble
upon a local join serving up burritos. Indeed, this Mexican culinary staple, has quickly become
an obsession for many North American diners, with numerous fast food
establishments and chain restaurants, riding the burrito train for all its worth.
The burritos popularity again, is probably due to its versatility as a vessel, with its large wheat flour tortilla
encompassing any number of savory fillings, veggies, beans, and rice. This makes the burritos place in popular
culture every culture safe and sound, for many years to come. The classic Mexican enchilada, is a dish one can see on the menu of
many restaurants around the world. Not only those specializing in
traditional Mexican food, this is due not only to the dishes popularity, but also to how easily a chef can put his or her
own personal creative stamp on it.
A standard enchilada preparation is a corn tortilla, wrapped around the filling of your choice, and covered in a chili
pepper sauce. Refried beans are common side dishes to the enchilada, while the tortillas themselves can also
be covered in sauces or savory mole sauces, sauces resulting in hundreds of possible
enchilada concoctions. Before we reveal our number one pick, here are a few deliciously honorable mentions. Slimplicity lives at the heart of
Mexican cooking, with fresh ingredients and honest preparations, serving as the life's blood of the family meal.
No Mexican dish quite represents the
sentiment better than the taco, which can be served not only, as sit down dinners, but also, as an on-the-go snack out there on the street. The taco is traditionally prepared with
a small soft corn or wheat tortilla, no crunchy shells here, folks. Often doubled up and filled, with seafood, cheese, veggies, or
any variety of meat, including seasoned pork in the specialty dish,
known as, "tacos al pastor". Taco Tuesday, anyone? Do you agree with our list? Which Mexican
food is your favorite? For more tasty Top 10's published everyday, be sure to subscribe to WatchMojo.Com..
Fast food has been a very successful market
over the past 50 years - a lot of people love it. However, for every sucessful fast food item,
there have been some shocking failures. Everyone makes misakes - even fast food places
- here they are, my name is Danny Burke and this is the top 10 fast food items that totally
failed. Starting off at number 10 we have The Burger
Melt.
This is a burger slash toasted sandwich that
was realised by fast food place Friendlys. I wanna hear your reaction to this. The meal, with fries, came in at 1,500 calories,
97 grams of fat and 2,090 milligrams of sodium. Public health advocates were shocked and people
campaigned to get it taken off the menu.
Still, a lot of people remember it fondly
and there have been calls to bring it back! Next up at number 9 we have Frings. In 1979, fast food chain Jack in The Box did
something very interesting with their fries and onion rings - they mixed them together. Thats right, they called them Frings and the
little bags contained a mixture of fries and onion rings. It was supposed to be for the indecisive customer
who couldnt decide between Fries and Onion rings.
I can see where they were coming with this
one but it turns out most people know what they want. They either want fries or onion rings. Nobody wanted Frings and they eventually disappeared
off the menu Next up at number 8 we have the Mc Dlt. This was McDonalds big solution to a problem
that didnt really exist.
It was served in a styrofoam container that
contained the meat and half the bun in one half and everything else in the other. Their selling point was -we found a way to
keep the lettuce and tomato cool ... And the quarter pound of beef hot!- Like I said,
this wasnt really the biggest concern for most McDonalds customers. There was also a huge environmental concern
- suddenly this one burger was requiring twice the packaging.
These are all the reasons why its in this
video and not in your local McDonalds. Moving on to number 7 we have the McSpaghetti. I don't know what McDonalds were thinking
with this one. McDonalds became successful because of their
simple, quick, easy, American food.
Food that you could eat on the go or in a
hurry. Messy Italian spagetthi just didnt fit the
brand. Apparently it also took ages to make too and
people werent too happy waiting around. Coming in at number 6 we have Satisfries.
In 2013 - Burger King released Satisfries
- it was their attempt at making fries healthier. They were described as -great tasting crinkle
cut, reduced fat, reduced calorie French fries- sounds harmless right? Well yeah, and that was kinda the problem. Generally, people don't eat first to be healthy. Theres plenty of other healthy food to eat
if thats what you want.
People wanted the original Fries with all
the normal levels of fat and calories that they had come to love. Satisfries were dropped from all Burger Kings
after only a year - but I still love the name. Next up at the number 5 spot we have the McLobster. In 1993, McDonalds launched the McLobster
sandwich that contained lobster meat and a special sauce.
At the time, it seemed to make sense - McDonalds
were riding a fishy wave of success after the release of the Filet-O-Fish burger. The problem with lobster was that it was a
lot harder to get hold of and get into stores across America. When they got it there - many people were
put off by the high price tag of $6. These days its still available in some East
Coast areas of America and Canada.
At number 4 now we have the Taco Bell Seafood
Salad. One day in 1985 - a bunch of taco bell executives
came up with a way to compete with all the burger chains fish burgers - a fish taco salad. This is what it looked like. Taco bell were very proud but sadly - it was
a total flop.
Firstly, most people who go to taco bell want
some sort of taco. Out of the people that did get the salad,
a lot of them got food poisoning - they threw the whole idea in the bin. Coming in at number 3 we have the McAkfrika. This pita based greek style lunch item was
released by McDonalds in 2002.
Look at it. Theres nothing really that wrong with it right? It looks fine? Well it wasnt the actual contents that made
it flop - it was the name and the timing. You see, the year the McAkfrika was released
the year that large parts of southern Africa experienced extreme famines. A lot of people felt that the McAfrikas name
was a bit insensitive given the current circumstances and it was pulled from stores Next up at number 2 we have the McPizza.
Im sure a lot of you guys have heard of this
one, its been over 30 years since McDonalds first launched their McPizza. It seemed like a good idea on paper but in
reality, it just didnt work. The first problem was that most people went
to McDonalds for Burgers and Fries - there were already plenty of good pizza places if
they wanted pizza. Secondly - the cook time for the pizza was
around 11 minutes.
Someone who wanted the McPizza would watch
5 other customers come and go before they got their food. Most McDonalds removed it from their menu
but amazingly, it remained in 2 McDonalds in the US until 2017 when the company forced
them to stop. And finally at number 1 we have The Hula Burger. This was a meatless burger introduced in the
1960s to McDonalds.
The meat was simply swapped out for a grilled
pineapple and placed with cheese on a bun. It was supposed to be a substitute for American
Catholics who would not eat red meat on a Friday. McDonalds released it alongside the Filet-O-Fish
to see which one did better. The fact that you can go into your local McDonalds
and buy a filet o fish tells you who won that battle.
I already struggle to ge my head around pineapple
on piza, nevermind in a burger. Am I alone? Let me know your thoughts on all of these
fast food items of the past - were they mistakes? Which one would you like to see make a come
back? While you think of that - Ill say thank you
as always for watching guys, my name is Danny Burke and Ill see you all in the next video!.
Tonight's menu features a variety of McFails, with a side order of poor marketing choices. "Then look at McDonalds' new McDLT!" "I'm talking quarter pounder beef on the hot, hot side!" "The new McDLT!" "Hot, hot!" Welcome to WatchMojo.Com and today, we're counting down our picks for the
"Top 10 Failed McDonald's Products." "When you need to make a good impression,
it's the ideal choice." "Big and meaty with the perfect kick!" For this list, we'll be looking at
some of the most unsuccessful menu items, that the fast food restaurant chain has offered throughout its existence. However, we're excluding any failed non-food products,
the company may have developed. "A great new taste for you!" "A toasted French roll, it's gonna taste great too!" McDonald's Fillet-o-Fish can be a hit or miss item with most consumers, but at least it's reminiscent of the familiar frozen fish
sticks most people ate as kids.
"The best selling fish sandwich in America." "Tell them your nickname, Henry..." "They call me Jaws." That being said, it seems most clients would
prefer that McDonald's stay away from seafood. The strange concoction called the "McGratin Croquette," feels like the end result of a
Chopped basket of secret ingredients gone wrong. The Gura Koro, as it's known in Japan, consists of ground shrimp, mashed
potatoes, and deep fried macaroni, all mushed together into a pattie. Smother it in mystery brown sauce and you've got yourself a culinary misadventure.
It was designed specifically for Japanese markets. But guess what? Japan was not interested. Apparently the odd marketing didn't help either. *Singing and talking in Japanese* "So tell me what happened..." "We were playing for the mighty wings." More like, "Mighty Unpopular." According to most reviewers and consumers, there was nothing
spectacularly bad about these wings, they were just...
Unremarkable. "Some, though, found the crispy "Mighty Wings"
closer to fried chicken than to real buffalo wing." McDonald's is a juggernaut
in the fast food world, and every so often they try to branch out
to corner another end of the market. "But just in time for football season, McDonald's is getting serious with real chicken wings called, Mighty Wings." But with so many tried and true choices out
there for delicious chicken wings, you can't blame consumers for continuing
to take their business elsewhere on game night. Sales numbers were so poor, that McDonald's lowered the price from
an average of $1 per wing to 60 cents.
This was allegedly done, in order to liquidate the 10 million
surplus wings they had left in stock, when it became clear that the product had flopped. "One bite and you'll never give them up!" "New Mighty Wings from McDonald's!" "Only McDonald's puts it all together. 100% Pure beef!" The late 70's were an exciting period of innovation in
American pop culture history, Steve Jobs founded Apple Computers, Garfield the cat made his comic strip debut, Sony introduced the first Walkman, and Space Invaders was released. McDonald's, not wanting to be left out, prepared to
unveil the "Chopped Beefsteak Sandwich," and, for the most part, it was deemed delicious.
Unfortunately, as is so often the case
with ground breaking new products, it reportedly priced itself
out of reach of the average consumer. Apparently ringing up at $1.29
To the regular burgers' 40 cents. Many fast foodies lucky enough to try it in the early 80's, remember it as one of the greatest
sandwiches to ever touch their palettes. But the steep price made it too hard to swallow, even after McDonald's tried throwing in a free dessert.
"Nobody can do it like McDonald's can!
Nobody." Hotdogs or hamburgers? That's the question most
commonly asked at a summer BBQ. So don't hotdogs seem like a guarantee
success for any major fast food franchise? Well, Mickey D's and hotdogs have
had a long and complicated history. In fact, the McDonald's corporation founder Ray Krok, banned hotdogs from his restaurants,
because there's no way to know what's inside them. Following his death in 1984 however, a number of attempts have been mad
to introduce hotdogs in one form or another, to the McDonald's menu in
select American and UK markets.
"Hotdogs are hot again, and they're new at McDonald's!" But, time and time again they just failed to catch on. There's even been an attempt to
market a chilli McHotdog in Japan. Urgh...The horror. "We're here because the McLean
Deluxe is 100% delicious!" Two words that don't add up: McDonald's and sophisticated.
Two other words tough to pair in a sentence: McDonald's and healthy. "If it's low fat, it can't be delicious..." The "Deluxe" line aimed to
corner the adult fast food market, by presenting an entire line of
sophisticated McDonald's products, including this supposedly healthy, low-fat burger. It achieved the lower fat content, by using about 90% lean beef in its patties, and adding water to replace the missing fat. "It's 91% fat free but all people talk
about is its big burger taste." But how would they bind it all together? Seaweed to the rescue! Carrageenan, a seaweed extract is a
common thickening or binding agent, used in the processed food industry.
Mouth not watering yet? This dry burger, was deemed to be
lacking flavour despite flavour additives, and thus earned itself the nickname, "McFlopper." "McLean Deluxe, forget the fat,
remember the taste at McDonald's today." "Sorry Green, Green." It's hard to believe that anyone at
McDonald's had faith in this product. Don't people go out for fast food, because they don't feel like having
spaghetti for the 3rd time that week? "Are you serious? Spaghetti?" "Since when don't you like
spaghetti and meatballs?" McDonald's tried in Italy, and, unsurprisingly, it'd bombed. Nothing sells quite like a country's
most cherished and widely available dish, as poorly prepared by an
American fast food chain. "It's a benefit Bobby, it's a spaghetti dinner!" "But we don't make spaghetti." America was equally disinterested.
It took too long to prepare, lacked flavour, and simply couldn't satisfy the cravings
that drive people to McDonald's in the first place. They wanted "fast" food. "I thought I told you Bob, you and your
spaghetti aren't welcome here." The weirdest thing about the McSpaghetti though, it was a surprise hit in the Philippines,
and is still available there today. "This almost tastes like...
Spaghetti with ketchup, I'm going to have another spoonful here." "That's that Hawaiian burger joint, I hear they got some tasty burgers." This one was bad, like REALLY bad. While many McDonald's products, have failed over the years,
due to pricing or marketing issues, the Hula Burger was simply a bad sandwich. Ray Krok may have turned a handful of restaurants, into the world's largest fast food franchise, but his pineapple burger was one Hul of a bad idea. Previously, strict catholics would not eat meat on Fridays, so the company thought they
could capitalize on that demographic, with this meatless sandwich.
Turns out that the Fillet O' Fish was more desirable, than a slice of grilled pineapple and cheese. The Hula Burger was pulled from
restaurants shortly after its debut. "He calls 'em my Hawaiian burgers, but they don't taste like burgers at all, they taste like styrofoam." It was a burger wrapped in pita bread, sold exclusively in Norway,
and in honor of the Olympics. But consider the fact, that Southern Africa
was suffering from one of the worst food shortages, in the history of the region in 2002, with an estimated 14 million
people in urgent need of food aid, and you'll see that the bad taste
wasn't necessarily in the burger itself, but in the choice of name and timing.
McDonald's addressed the issue by apologising, and by allowing humanitarian aid agencies to put up
posters and donation boxes in their locations. They did not, however, stop selling the
product until September of that year, and then they released another one in
2008 for the Beijing Olympics, again to heavy criticism. "Well, what do you want Michael?" "A McDLT?" "No, I already told you they don't make those anymore." "You know, sometimes
it's a regional thing. You could ask." "No McDonald's anywhere makes a McDLT anymore." When it comes to failed fast food
sandwiches, this is the stuff of legend.
We could describe it to you,
but we'd rather let Jason Alexander do the talking. "The beef stays hot, the cool stays
crisp, put it together, you can't resist!" "This could be the best lettuce
and tomato hamburger ever!" The fact that they went
through the trouble, and extra Styrofoam to build this dual chamber hamburger containment system, just to keep the tomato and lettuce
cool and crisp is commendable, but so unnecessary. Furthermore, people get fast food on the go, when they want something quick, easy, and ready to eat. Trying to combine the two halves of
the burger without losing the toppings, might not be rocket science, but it's still enough work to
undermine the core principles of fast food.
"I'm just saying they have all the
ingredients for McDL...*BEEP*" Even the talented Aretha Franklin
couldn't convince customers. "Could be the best tasting
lettuce and tomato hamburger ever. New McDLT, McDLT!" Before we unveil our number 1 pick,
here are some honorable mentions. "The Son of Mac for just $2.50,
It's the taste of a Big Mac in a snack." "The stone ground mustard sauce, mmm...
The soft, comforting potato roll, I'm in the zone." "Luckily some things are good and true, like the McDonald's family sized Pepperoni pizza." In the late 80s, McDonald's had about
40% of the American burger market, but sales consistently lagged around suppertime. Pizza mega-franchises, like
Pizza Hut, simply ruled dinner, but, Mickey D's had already won breakfast, and were committed to claiming all three meals. Though they had test marketed
personal sized pizzas in the late 70s, the following years saw them introduce
various pizza sizes in various locations, including the pizza pocket style
McPizza, which (has already) failed. But with their fresh made,
oven baked pizza, they were going all in.
*Repeated singing* McDonald's pizza The pizza was relatively well received,
but the wait time was not. For a franchise that conquered on a campaign of
speedy service, this was a deal breaker. "For the first time ever, he'll make dinner for his family." Pizza was a wrench in the well-greased
gears of the McDonald's kitchen. By the end of the 90's, the McDonald's pizza dream was essentially dead.
Though some restaurants were still
serving up some type of pizza until 2000, with some reports even
saying that two restaurants in the US, still offer the dish in one form or another. "No dessert for me mum, I don't deserve it." "Family sized pepperoni pizza,
it's a parent's dream come true." Do you agree with our list? What's the biggest McFailed menu item in your opinion? For more odd top 10s
published every day, be sure to subscribe to WatchMojo.Com. "It's a good time for the great taste of McDonald's. New McD-L-T!".
Not many people are aware, but the human body
functions the best at a pH level that is slightly on the alkaline side. The body's pH levels can range from 0, or
completely acidic, to 14, completely alkaline. Ideally, the bodys pH levels should sit
around 7.35 To 7.45 In order to function properly. Unfortunately, the majority of people consume
a highly processed diet that is high in sugar.
This causes the bodys pH to become acidic. Therefore, most of the people walking around
today have pH levels that are not stabilized and are acidic. An acidic pH level can be blamed for high
blood pressure, heart disease, stroke, cancer, autoimmune diseases, allergies and skin disorders. Luckily, the pH in the human body can be restored.
Todays video will discuss ten powerful
foods that are consumed on the alkaline diet and can improve ones health. 1. Spinach
Spinach is a powerful vegetable that has many health characteristics, including its alkaline
effects. This is largely due to its high content
of chlorophyll, which causes the spinach to be an alkalizing agent to the body and restore
the pH level back to its ideal.
Along with its alkalizing properties, spinach
is loaded with essential vitamins and minerals, including: Vitamin A, Vitamin C, Vitamin K,
Vitamin E, Vitamin B2, Magnesium, Iron, Calcium, Folate, Manganese and Potassium. Because of this, spinach alone can help the
body to feel better and run at a better capacity. It prevents anemia, heart disease, signs of
aging, cancer, muscle weakness and skin damage. For best results, be sure to consume at least
one cup of spinach daily, either raw, cooked or blended into a smoothie.
2. Lemons
This may be surprising, as lemons are often seen as an acidic fruit. However, they are actually high in alkaline
properties. This is because once the citric acid in lemons
are metabolized, they provide an alkaline effect on the body.
They help to cleanse and detox the body, using
essential minerals like calcium and iron. Lemons aid the body in proper functioning
of the digestive system and immune system. They also help one to lose weight, control
their blood pressure and fight off cancerous cells. In order to fully benefit from lemons, be
sure to consume a lemon water mixture first thing in the morning, on an empty stomach.
Simply mix the juice from one half of a lemon
with a glass of lukewarm water. Then, wait at least thirty minutes prior to
consuming food. 3. Kale
Kale is another powerful green that should be added to a daily diet.
It has the ability to stabilize the bodys
pH levels, while providing detoxification and antioxidant properties. Kale contains Vitamin A, Vitamin K, Vitamin
C, Magnesium, Calcium, Copper, Potassium, Iron, Protein, Phosphorus and Manganese. With all of these healthy characteristics,
it is no surprise that research has shown that kale can help to reduce cholesterol,
to reduce blood pressure, to lose weight and to reduce the risk of cancer. Be sure to consume approximately two cups
of kale at least four times per week to fully reap its benefits.
4. Avocados
Avocados are another one of those foods that are packed with essential vitamins and minerals
that help to flush out harmful toxins from the body and help to restore the bodys
pH level to its optimum level. By doing so, avocados help the cardiovascular
system, the immune system, the circulatory system and the digestive system. Since avocados are so beneficial to the body,
it is recommended to consume them on a daily basis.
Try to consume at least half an avocado each
day. They are delicious and can be added to almost
any dish or smoothie. 5. Wheatgrass
Wheatgrass also helps to detoxify the body.
In doing so, it also helps to protect the
liver from harmful toxins. Since it contains essential vitamins and minerals,
along with ridding the body of toxins that weigh it down, wheatgrass helps to boost energy,
lose weight, stabilize blood sugar and fight cancerous cells. Wheatgrass can be consumed in several forms:
juiced from the raw plant or bought in powder form. If juiced, consume one to two ounces daily.
If using powder form, add one teaspoon to
a glass of water and consume each day. 6. Celery
Celery is a healthful food that is not given the credit it is deserved. Celery is normally found on every diets
menu.
This is largely because celery is a diuretic,
as it helps the body to get rid of any excess fluids. Celery can also neutralize the acid in the
body and bring the pH level back to a slightly alkaline level. Celery alone can keep the body in an alkaline
state. So, consume 2 to 3 stalks of celery per day
and the pH level should sit comfortably at the ideal 7.40.
7. Broccoli
Broccoli is one of the most important foods to eat in order to maintain an alkalized pH
levels. That is because broccoli contains phytochemicals
that alkalize the body, reduce estrogen dominance and increase estrogen metabolism. Broccoli also contains antioxidants and anti-inflammatory
properties.
It is able to improve the digestive system,
the cardiovascular system, the immune system and the integumentary system. This is largely because of the vitamins and
minerals that broccoli contains, which includes: Vitamin A, Vitamin K, Vitamin C, Iron, Folate,
Protein, Fiber, Manganese, and Potassium. To fully benefit from broccolis healthy
properties, be sure to consume it at least four times per week. Try it either steamed or roasted, for best
results.
8. Cucumbers
Cucumbers are another food that have a high water content and help to flush out harmful
toxins from the body. They can help to restore the pH level of the
body by neutralizing the acids. They also help to reduce any inflammation
within the body.
Cucumbers are a fantastic source of vitamins
and minerals and therefore should be consumed on a regular basis. They are low in calories and help to keep
the body hydrated. They are an excellent addition to any healthy
eating plan. Cucumbers help to improve heart health, blood
sugar levels, digestion and ridding the body of excess weight.
They can even help fight cancerous cells. 9. Bell Peppers
One highly underestimated food is the bell pepper. Not only can the bell pepper help to neutralize
the acid in the body and raise the pH level to alkaline, but it can help to reduce anxiety,
lower blood pressure, reduce inflammation, and fight cancer.
Consume at least one cup of bell peppers three
to four times per week. They can be eaten raw, roasted, grilled or
baked. 10. Garlic
Like many contained in this list, garlic has so many healthy characteristics that go far
beyond restoring the pH level in the body.
Garlic helps to support the bodys overall
health. It contains Vitamin B1, Vitamin B6, Vitamin
C, Calcium, Copper, Selenium and Manganese. It acts as an antibacterial food, an antiviral
food, an antioxidant food, and an anti-fungal food. In order to experience the benefit of neutralizing
the bodys acids and restoring the pH level, the garlic must be crushed or chopped.
This is because it is essential to release
important sulfur compounds. Eat two to four fresh garlic cloves each day
and the bodys pH level will stabilize. Consuming these alkaline foods on a regular
basis will neutralize the acid throughout the body and restore the body to its ideal
pH level. Let us know, have you tried the alkaline diet? What has your experience been like? After watching this video, do you plan to
try anything else? Let us know in our comment section..
Have you ever looked at someone and thought,
How do they stay so young? The answer normally has something to do with
it not being that easy; however, thats not entirely true. If a person wants to look and feel younger
for longer, he or she can. First, exercise plays an important role in
someones youthful appearance, as well as getting enough rest and avoiding unwanted
stress. Thats not always easy, but the last piece
of the fountain-of-youth puzzle is simplea good diet.
Fighting off wrinkles and age spots depends
highly on what you eat and how much water you drink. Never forget the importance of proper hydration
when considering the well-being of your skin. With that in mind, take a look at a few key
foods that will ward off the effect of aging on our skin. Turmeric
A highly used spice in India that has recently found its way into the western diet, turmeric
fights cancer and inflammation, plus it adds great taste to any dish.
Many people have found that it has a positive
effect on mood and can increase our energy. Best of all it helps slow down how quickly
we age. Avocado
Another in the list of foods that has recently grown exponentially in its popularity, is
avocado. Known for being high in healthy fat, eaten
regularly, it can lower cholesterol and help the skin recover from wounds and trauma.
The Vitamin C it contains provide the skin
with antioxidants, leaving it looking and feeling younger. Oranges
Staying in the same vitamin C vein, oranges, along with the other citrus fruits can provide
the skin with other necessary minerals. Folic acid in citrus fruits promote heart
and circulatory health. Garlic
If you eat too much, you might have a slight problem trying to get close to your date.
But, the good news is that your skin will
look good while youre trying. Working along with the citrus fruit, it also
helps improve circulation and lowers cholesterol. Again, both of these components make your
skin look youthful and smooth. Tomatoes
When you hear tomatoes, lycopene normally comes to mind.
Its what gives this fruit its fantastically
rich color, but its also a powerful antioxidant. Perhaps the greatest benefit to eating tomatoes
has nothing to do with the high vitamin A. And C content, nor the folic acid that it
contains. Instead, lycopenes ability to protect against
the suns harmful ultraviolet rays is what puts the great tasting and versatile red tomato
on our list for skin-protecting foods.
Blueberries
Antioxidants, antioxidants, antioxidants. Like location, location, location when it
comes to real estate. The secret to healthy looking skin comes from
antioxidants, and thats exactly what blueberries provide us. They also fight inflammation and joint pain.
Adding these and other berries to a daily
smoothie will do wonders for your skin. Dark Chocolate
No list of foods that have a positive effect on the skin is complete without dark chocolate. While not the same smooth substances as milk
chocolate, this darker counterpart is also packed with antioxidants that fight those
harmful UV rays and keep the skin healthy..
Trying out a new restaurant is always a risk. But you can minimize the chances of a disastrous
meal by avoiding a few key dishes. Famous chefs like Gordon Ramsay, Anthony Bourdain
, and other culinary professionals from across the globe have strict rules they live by to
avoid a bad restaurant experience. Maybe a particular dish is unlikely to be
fresh, or it's notoriously overpriced or not even what it claims to be.
If you're unsure about a restaurant's quality,
it's best to steer clear of the following menu items. Cheap "Kobe" beef Kobe beef is the best of the best, so if a
Kobe beef dish sounds too good to be true, it probably is. Real Kobe beef doesn't come cheap, and is
only sold at a small number of restaurants in the U.S. So if you're in a restaurant offering Kobe
for a surprisingly low price, be skeptical.
Felix Tai , executive chef of Pounders restaurant
in Oahu, says you're likely not getting the real deal. "You're probably getting Wagyu beef, since
all Kobe beef is Wagyu, but not all Wagyu is Kobe beef. The labeling is used very loosely in the United
States." Chicken This might come as a surprise, since it's
such a common and beloved protein. But chefs tend to avoid ordering chicken when
dining out.
One executive chef from West Hollywood told
Reader's Digest, "I will order almost anything when I go out but never chicken, because
it tends to be overcooked at most restaurants." In a Food Network survey, chefs across the
country agreed, noting that chicken is also typically "the most overpriced and least interesting"
item on the menu. The bread basket The complimentary bread typically looks better
than it really is but it might also be a health hazard. It's hard to resist: you arrive at the restaurant
starving, and suddenly that incredible-looking basket of bread makes its way to your table. Unfortunately, it may have just been on your
neighbor's table.
According to that same Food Network's chef
survey, it's not uncommon for uneaten bread to make its way to multiple tables, in fact. And that's why chefs avoid it. Debra Ginsberg, author of Waiting: The True
Confessions of a Waitress, echoed this revelation on Inside Edition "Bread tends to circulate from table to table." "Are you saying that sometimes, when the bread
comes, this bread may have been at another table?" "It might have." Eggs Benedict Who doesn't love a leisurely brunch with friends? It's a meal beloved by many. But a lot of chefs reportedly despise making
it.
So unless you're at a trusted spot that specializes
in it, the quality of your meal may reflect that. Anthony Bourdain, in his 2000 book Kitchen
Confidential, says that cooks, quote, "hate brunch," especially on Sundays: "Brunch menus are an open invitation to the
cost-conscious chef, a dumping ground for the odd bits left over from Friday and Saturday
nights." "One of the tragedies of my life is that I'm
really good at it, so, y'know, after I screw up this TV career, I know there's always a
brunch job waiting for me. Maybe that's why I hate it so much." Bourdain says that the brunch classic Eggs
Benedict, in particular, with its generous coating of hollandaise sauce, is to be avoided:
"Bacteria love hollandaise. And nobody I know has ever made hollandaise
to order." Fish on Mondays Ordering fish in a restaurant is always a
gamble.
If it's freshly caught, it's heavenly. Frozen? Not so much. It's important to know where your fish comes
from and when it was caught. In Kitchen Confidential, Bourdain wrote that
in many parts of the country, unless you're in a restaurant that specializes in fresh
fish, it's best not to order it on a Monday.
Many fish markets are closed over the weekend,
so if fish is on the menu on Monday night, there's a good chance it was purchased on
Friday. But Bourdain has since walked back that recommendation
a bit, clarifying for Tech Insider that restaurant standards and customer attitudes regarding
fish quality have changed tremendously since the year 2000. But he says at low-end local restaurants and,
quote, "fake Irish pubs," it's still a solid tip. The specials When dining at a new restaurant, always take
a look at the specials.
If there are too many to count, it's best
to avoid them entirely. Gordon Ramsay told the Daily Mail, "Specials
are there to disappear throughout the evening. When they list ten specials, that's not special." Ramsay says it's also best to avoid any dishes
labeled "famous" or "the best," calling this tactic a "suspicious boast" that is in no
way a guarantee of quality. "Wow.
'Denver's Best Pizza'? That is a bold statement." "Oh my God. Dripping in grease." Yikes. Thanks for watching! Click the Mashed icon to subscribe to our
YouTube channel. Plus check out all this cool stuff we know
you'll love, too!.
- I hope you're having an amazing day. It's Mark Wiens. I'm in Mexico City. And Mexico Cit is one of
the, I mean without a doubt, it's one of the capitals of
food in the entire world.
I have an incredibly special
day to share with you today. I'm about to meet up with Lalo who is from La Ruta de la Garnacha. He makes videos. He's a passionate food lover, and he's an expert on Mexican street food.
And right now, he's gonna take me and you on the ultimate best
tacos tour of Mexico City. So get ready to eat the
best tacos in Mexico City. Okay, say hello to Lalo. - Yeah! (Upbeat music) - [Mark] Where are we going to first? - We are going to eat, this is a taco, taco, the best
taco guide in Mexico City.
So we are going to eat tacos de canasta. - [Mark] Oh, tacos de canasta. - It's for the morning. - [Mark] In the basket, right? - [Lalo] Yeah, in the basket.
- [Lalo] It's easy to get,
and it's very delicious. (Upbeat music) - Are tacos de canasta
normally eaten in the morning? - [Lalo] In the morning. - Or all throughout the whole day? - No, no, no, only in the morning. It's more like seven to three p.M.
- Ah, okay. There must be a couple
thousand tacos which are just stacked up into that basket,
and they are steamed in there. And what's amazing about
these tacos de canasta is that they remain warm throughout the entire time
that they're selling there because all of them kinda
hold their heat together. They're stuffed within that
basket, so packed so tightly.
And then what's also awesome is they've got a blanket
to keep them warm. Oh, this will keep you
warm in the morning too. (Man speaks in foreign language) (Lalo speaks in foreign language) (man speaks in foreign language) (Lalo speaks in foreign language) (man speaks in foreign language) (Lalo speaks in foreign language) - [Lalo] Gracias, muchas gracias. What's up, man? (Lalo speaks in foreign language) - We're moving over here
to the salsa station, and they have a couple
of different salsas.
This particular salsa right
here, it includes chicharron. Oh, man. How could they think of
anything better than that? (Lalo laughs) So we're gonna start with the
chicharron taco de canasta, and we added salsa de chicharron onto it. So it's chicharron on top of chicharron.
It's fried pork skin on
top of fried pork skin. That is all you could ask for. Oh. Oh, wow.
Oh, that's insane. - [Lalo] So flavorful. - [Mark] Yeah. It's so soft.
It's just absorbed all of
the flavor from the sauce. - Yeah, it's so flavorful. That chicarron, it's amazing.
- So good. Mm-hmm.
- It's really big one, really big taco. You know, for me, I think that the taco, it's the most delicious
thing in the world. Why? Because tortilla for the
Mexican, it's our plate. So we eat our plate.
Taco, it's everything. You put it on everything. Sweet, so sweet. - Very sweet.
Oh, really good. The next taco is the mole verde. You can see the green mole in there. You can see there's some meat, and then you can see potatoes in here too.
So it's actually quite hearty. Mmm, oh. Oh, that's good too. - [Lalo] Good chicken.
- So good. You can taste the, maybe
the green chilies in there. Then you can taste the potato
which is kind of creamy, and then also the shreds of
chicken throughout there. I think it would be even
better with some salsa.
Awesome. Man, that salsa with the chicharron in it, that's a game changer. - Yeah, we need to close the video. That's it.
- [Mark] That's it, man. - [Lalo] We end it. We end it and say the salsa is the best. - The tacos are amazing.
But with that salsa,
chicharron, it's unbelievable. (Upbeat music) - The salsa chicharron, it's heaven. - It's superb. Now that I've tried all three of them, which one is your favorite? - Chicharron.
- Yeah, for sure. - Way chicharron. - Without a doubt, that chicharron taco with the chicharron salsa is the best. Wow.
- The name is Tacos Joven,
Taco de canasta Joven. - [Man] Muchas gracias. - Muchas gracias. Hasta la huego.
Muchas gracias. I couldn't think of a
better way in the world to start the day. - Yeah. (Laughs) - That taco de chicharron,
that will change your life.
(Lalo laughs) With that salsa de chicharron, oh, man. (Upbeat music) - Okay, this is the place. This was a really small place. But now, it's almost a corner.
See that. - We're gonna eat carnitas. This is another meat palace. This is a huge production here.
They have all sorts of
meats grilling over here, but Lalo is taking me over here. The main reason you have to
come here is for the carnitas. - This is the place. - It's just like falling apart
in that glass cabinet there, and they're just pulling it off.
They're chopping it up. Oh, man. Oh, man. - You can order whatever you
want, the part of the pork.
- [Mark] Okay. - If you want-- (Mark mumbles) All of the pork are in carnitas, so you can order whatever you want. (Speaks in foreign language) (cook speaks in foreign language) (Lalo speaks in foreign language) Look at that. - Oh, they're huge.
As they pull the meat out
of that tub of carnitas, the whole thing shakes
because it's so soft. - Yeah. - It wiggles. And then you see them
chopping up the meat, so they chop up the meat really fine.
Then they stop and they
put it in tortillas. They're double tortillas. - Double tortillas. - And then they add on
the, wow, they add on the cilantro and onions.
- Cilantro and onion.
And Mark, this is your gift from Mexico. - There's a little indented
hole on this plate. We're gonna show you
what's that for very soon. Gracias.
(Waiter speaks in foreign language) I got two different types of carnitas. One is a mix of meat and
fat, and then the other one-- - [Lalo] Costilla. - [Mark] Costilla. - [Lalo] Yeah.
- It's a whole rib. And you can see, in this taco, there's a whole bone in there. And look at that meat! Oh, that just looks fall apart tender. Oh, that is unbelievable.
It's gonna just slide off
the bone without a doubt. That style, man. That taco style, man. We've got our tacos.
We've added the salsa. And now, this is the most
genius plate you'll ever see. And it inserts just perfectly. - [Lalo] On Coke.
- [Mark] Lalo, you're a genius. So you have hands free. We can be filming, we can be eating tacos, and we can hold our drinks--
- I'm drinking. - [Mark] All at the same time.
- And answer the phone. Hey, hi, mom. I'm eating tacos. (Both laugh) - I'm gonna squeeze on the
lime just to get that extra citrus component which is a must in tacos.
And I'm gonna go for this one first. This is the carnita with a mix of skin. You can see the chunks of skin down there. Wow, that's a lot of meat
stuck into a tortilla.
Oh. Unbelievable. - [Lalo] The skin is soft. - [Mark] It si.
- [Lalo] Yeah. - [Mark] It just sorta like melts. - Yeah. - It melts.
- The salsa, it's a little spicy. (Upbeat music) - One of the things that's
amazing about this taco is it requires very, very little chewing. Chew twice and you can swallow
it because it's so soft. And it's just all, it's melting together with
that meat, with that skin.
The onions in there give it a crunch. You've got the refreshing cilantro. And then that salsa, and
then that squeeze of lime, it just all comes together. (Upbeat music) I have never had a taco
or seen a taco like this with a bone, an entire bone
rib in the taco before.
So you can see, okay, so there's onions and there's cilantro, and then it's the whole bone
of pork in here, the whole rib. It's inside of the taco. So Lalo told me that you
can either take out the bone right now or you can just start eating it and just work your way around the bone. I think I'm just gonna work
my way around the bone.
So you can pick up this entire thing. I mean the tortillas are jus
there to hold it all together. - [Lalo] Tortilla is so soft. I think that rib or
costilla, they have a lot of, a little more flavor because of them.
(Upbeat music) - That's absolutely incredible. You can see the bone in there, so you just kinda work
your way around the bone. That was like eating a taco drumstick. Those carnitas were
absolutely spectacular.
That one with the rib was a total new taco experience for me. That's literally like a taco drumstick. It was amazing. (Upbeat music) Okay, we picked up Ying and Mica.
They were sleeping before. They missed all the breakfast tacos but now, they're coming with us. (Lalo chuckles) Where are we off to next? - We are going to El Pescadito. It's a fish taco.
This is called El Pescadito. They are from Hermosillo Sonora. This is kind of restaurant I
know, but this is fish tacos. So I think that everything of the sea, we need to give due respect.
So this is kind, you
know, it looks like fancy, but it's cheap, and it's great. And they make you the
tacos in front of you. (Cook speaks in foreign language) - Muchas gracias. Wow, oh, man.
Things are really starting
to heat up on this taco tour. I think I'm gonna have
to take off my jacket. (Lalo laughs) - [Lalo] And the belt. - I'm gonna loosen the belt, man.
And we're gonna go season them
with the salsas over there. I'm just gonna load them up
and they'll be ready to eat. I can't wait. (Upbeat music) This is our third taco stop of the day.
And still, I've never been
so excited in my entire life to eat tacos, man.
(Lalo laughs) Oh, man, these are beautiful. - [Lalo] And so much different. - [Mark] The colors. - [Lalo] You know.
- [Mark] Yes. - [Lalo] Yeah. - Yeah, totally different. What I love about these
tacos is that they stuff either cheese, we've got one
with cheese and one with fish.
It's marlin? - Yeah, marlin. - Marlin fish. They stuff it into a jalapeno,
and then they batter it, and then they deep fry it
so you get it all crispy. And then after that,
they assemble the taco.
So they grab the tortillas. They chop up the jalapenos with the cheese or with the marlin. They chop it up. They stuff it into the taco.
Then they add on, he adds on some of the
fried shrimp after that. And then you can top it with
all of your onions and salsas. This thing is just
exploding with ingredients. It's just bulging.
They're massive. These are huge. - Huge tacos. - Okay, alright.
This is gonna be a big bite. Oh, wow. - You hit it. I tell you.
(Laughs) - Wow. That's almost like impossibly delicious. That's almost ridiculous how good that is. The fish is so soft and tender and moist.
Then you get those deep fried shrimp which have a little bounce
to them, that bouncy texture. But they're covered and deep fried too, so they're crunchy as well. And then you get all those onions, the refreshing pickled onions. You've got the salsas in
there, the squeeze of lime.
Oh, that's, that is, it's unbelievable. It will blow your taste buds. And not to mention it's
just absolutely huge. That's just a mouth explosion.
There's so many ingredients in this taco. I don't even know how
it's being held together. It's just barely, barely holding on, holding together with that tortilla. But the fillings are just
oozing out, just exploding.
You've got the salsa splatter all over. (Lalo chuckles) (upbeat music) So one taco down, one to go. But these tacos are seriously monstrous. A normal size taco would maybe
be like a third this size.
But actually, come to
think of it, pretty much all the tacos we've eaten
today have been monsters. - I'm ready. - Yeah, this is a taco workout. (Both laugh) We are on a taco marathon today,
and we've only just begun.
- Yeah. Actually, yes. - Actually, yes. (Both laugh) - This is only three kinds.
- Yeah, we've only-- - We're going to go to-- - I don't even know. I don't even know how many
we're going to. (Laughs) But if you can see below here,
you can just see all of that melted cheese in there,
oh, melted fried cheese. Cheers.
- Cheers. (Upbeat music) - [Mark] This is really good. It's rich. It's kinda salty.
You can taste how it really
mixed well with the jalapeno. - [Lalo] The jalapeno is not as spicy. It's not as spicy. - Oh, oh, I got a shrimp in that bite.
Okay, final bite. I got a little cheese down left there and also a half a shrimp. Absolutely insane tacos. So the cheese and the marlin, for me, the clear winner was the marlin.
But both of them, they're
absolutely stunning. But when you come here, you cannot miss. It's the chile relleno de
marlin with the camarones, with the shrimp, with everything. The works.
- The cheese.
- With cheese. That's all you want in a taco. That's the life changer right there. - The name is taco tote.
(Upbeat music) - [Mark] We're on our
way to the next place. - It's called Tacos
Charly, the best suadero in all Mexico City for me, for my opinion. - That was about a 30-minute drive or so. So that gave us a little
bit of time to rest.
This is the next place. It's a jacuzzi. It's a jacuzzi of bubbling suadero. And Lalo was telling me that's from the front part of the cow.
- [Lalo] Yeah, cow. - And it's boiling in fat from the cow, and it's just bubbling away, slow cooking to ultra tenderness. - In this taqueria, I love the suadero. That's, for me, the best tacos.
- That suadero specifically. Okay. They also have pastor here, al pastor, but we'll be going to
another place for al pastor. So we came here specifically
to eat the jacuzzi (mumbles).
- The suadero. (Upbeat music) - The ultimate move that he pulls off is he takes the tortillas,
he dips just a little bit into the bubbling fat so the
flavor coats the tortilla. And then he adds on just some
onions and some cilantro. And then there's a big bucket of salsa which he just adds on
a little bit of salsa.
And Lalo has told me that they
do have salsas over there, but he says the meat is so good here so we're just gonna eat it as
is, as they give it to you, as the chef hands it to you. These are like two or three
biter tacos as opposed to the gigantic tacos that we've
been having so far today. - This is the original
way to close a taco. You put it one way, the other
way, forming like a belt, and you put it three fingers.
That's how don't spread all the meat. Keep this little finger up
because that made you class. - [Mark] Taco holding
skills from an expert. You kinda wrap it like this, and then you hold your fingers like that.
- [Lalo] Exactly, and the little finger. - [Mark] The little pinky goes out. - [Lalo] That's it. - [Mark] That way, the meat
is encased into the tortilla.
Your fingers remain clean. - [Lalo] Exactly, and give you class. - We're ready. Cheers.
- Cheers. Wow. Oh, that meat. - [Lalo] Ah, but the sauce.
- Yeah, the whole
combination of everything. But that meat, you can
like taste how oily, but that oil is pure flavor. - [Lalo] Exactly. That's the fat.
- [Mark] You taste the cow. - [Lalo] Yeah, you taste the cow. (Laughs) - That is awesome. Just taco after taco of pure joy.
- [Lalo] But you know, it's different. - [Mark] Totally different. - [Lalo] Every single taco,
they have a different flavor. They have a different recipe.
Everything is (mumbles). - No two tacos have been
even close to the same that we've tried today. Another one. - Another.
(Upbeat music) - That is meat heaven. Oh, man. Stunning. (Upbeat music) This place is not that busy
now, but Lalo is saying that in a few hours, they would be packed.
You can see the entire tub is just full of meat bubbling away. That's all gonna sell out by today. And you know why it's gonna sell out, because it is outstanding. I'm outside now and
it's looking kinda dark.
It looks like it's about to rain. Oh, I just felt a drop. (Lalo speaks in foreign language) - Now it's tacos de tripa. - That's good.
That's coming up next. (Upbeat music) It started downpouring on the drive to the next taco
restaurant, but we made it. This place is famous for tripa. There are just poofs of steam just wafting through this entire restaurant
and along the sidewalk and throughout the street here.
And you can smell the organ meats. So they specialize, okay,
Lalo has been (mumbles). I mean again, they have all
sorts of different tacos here, but the taco to eat here is
tripa which is the intestines. And they have another massive vat just full of the wrinkly, curly intestines just slow simmering away
in their juices again.
Yes, you know I love it. The meat steam bath at this
restaurant is just insane. Wow. These guys are absolute taco wizards.
They chop up that meat and
they chop up that intestine so fast, and they rip it
up, chopping on the board. He gets the tortillas in his hands. He just covers it and like
scoops it up with the tortilla. The most magical part is when they sizzle it on the hotplate, and they bring it up
and it's just sizzling.
- I like your way to say he's a wizard. - [Mark] Absolute beauties. You can just see how
crunchy everything is too. Cheers.
- Cheers. Taco de tripa. Crunchy on top, but soft in the middle. - [Mark] That is on another level.
- Yeah, yeah. - It's crunchy. It's soft. - At the same time.
(Chuckles) (Lalo speaks in foreign language) - Yeah. The beauty of tripa is
how it's crunchy and gooey and soft and tender, all
textures in your mouth at once. Oh. Muchas gracias.
Gracias. Muchas gracias. Those are one of those foods that it really is not the
most pleasing to look at. They're kinda ugly, to be honest with you, those wiggly, curly
intestines just sizzling.
But when they prepare it that way, the flavor that comes out
of them and the textures, the diversity of textures,
oh, it'll blow your mind. Okay, we still have more tacos to eat. (Upbeat music) We've just pulled up to another taco. This is a street food stall.
Oh, this is the lengua spot. - Exactly. This is one of my best
favorite tacos in Mexico because this is a real street food. If you came here, you can
order whatever you want and it's going to be
one of the best tacos.
I love it. I really love it. This is called Los Juanes
because sir is Juan, and another is Juan, so
all of them are Juan. (Lalo speaks in foreign language) Gracias.
- Again, they have a mix
of different tacos here, but we went with tacos de cabeza which is from the head meat, and then tacos de lengua
which is the tongue. - Yeah, a big one. - I have to tell you something. When I was in university
and I would eat tacos a lot, in Arizona, both of these two tacos, especially lengua, was one of my top taco.
So it's one of my favorite tacos of all. Okay, we're starting with the
head tacos, tacos de cabeza. These are just like,
they're like cone shaped. They're just sprouting.
- It's so soft. - Just taco after taco
of extreme deliciousness. - For me, I need to say that I need more head tacos to pull me. I don't know why, but it's like okay, I need more and then more and then more.
- You know, I mean head
tacos are one of those tacos that a baby could eat
because they're so soft. - [Lalo] It's really huge. - [Mark] A beautiful thing. - [Lalo] Yeah.
- It's a whole slice of tongue. They give you a tongue steak in this taco. - Yeah, yeah, exactly. - It's just bulging with tongue.
- It's a lot of tongue. - Yeah. Oh, okay. - I think that this is the best part of (mumbles) tacos, head tacos.
- Yeah. - This is the best. - Yeah, yup, okay. Oh, yeah, we have to toast this one.
Oh, yeah. That is just ultra
tender, ultra flavorful. Dude, you still kept your fingers. Lalo is an extreme expert.
Look at those clean fingers. - [Lalo] Look at that. - [Mark] Look at that pinky. Look at my, there's like 25
different salsas on my fingers.
(Lalo laughs) I think some more taco practice. - And the class. (Upbeat music) Thank you very much, Mexico. Thank you very much.
- Gracias. Muchas gracias. Something that I love about them is that it's just a
really small production. There's just five guys
that are cooking tacos.
It's not a commercialized-- - [Lalo] It's like a family. - [Mark] It is, yeah. - And the customers are like
family too, just relatives. - And even as we were just
sitting here or standing here in the street watching the customers come, you see people come
from all walks of life.
I mean they're just coming from like their condos right up here. They walk down. People come in their
pajamas, come to get tacos. There's no hate here.
It's whatever you wanna
do, you come to eat tacos. They serve you tacos. They're honest. They're so friendly.
This is an awesome spot. This is the type of place
that I love to see succeed. - Exactly. - Yeah, they're good guys, such good guys.
- And the funny thing is that they are just front of the gym. - Of the gym. I will save the gym for tomorrow. - [Lalo] It is ultimate tacos tour.
- [Mark] Yeah, how are you feeling? - [Lalo] I'm fine, I'm fine. - I'm feeling amazing. - But the next place,
it's the star of that. Tacos al pastor is one of the best tacos all around the world.
Because the really-- - The grand finale. - The grand finale, exactly. - [Mark] This has been
a mission impossible, but we are gonna complete the mission. - [Lalo] Of course.
- [Mark] We're not giving up. We're putting in the taco fight today. (Lalo laughs) (upbeat music) - This is El Vilsito. The history about this
place that I like it, in the morning, it's a mechanic shop.
- [Mark] That's awesome, that's awesome. - But at night, they open a taqueria. So that's amazing. I love the pastor here and the salsa roja.
It's so spicy and
really, really (mumbles). - One thing to know about al pastor is that it's on the vertical spit. Al pastor is the heavyweight
of tacos in Mexico City. It's the number one taco, right? - For me, it's the number one for Mexico.
- It's everywhere. It's everywhere. It's so popular. But what's interesting about al pastor, the method of cooking was brought over by Lebanese immigrants, right? - Exactly, exactly.
- So it's, I'm getting water dripping on me. (Laughs) - It's raining now. (Upbeat music) - My favorite part of him making it is when at the final end,
he reaches up to the top, there's a whole pineapple. He slices off a little piece of pineapple directly into his handheld tortilla.
This guy is the absolute al pastor master. He just flies on that knife. He's been shaving the
meat and making tacos for over 18 years. So 18 years to perfect his
skill, and he does it flawlessly.
We are ordering something
that Lalo has just told me is gonna blow my mind. It's called a gringa. And what they do is they
take a flour tortilla, they put cheese on it, and
they actually flip it over so that the cheese kinda
caramelizes on the hot griddle. Once that browns and
once that's caramelized, they take that tortilla,
he puts it in his hand, and he shaves off the al
pastor on top of the cheese, into the tortilla, a bunch, and then it's like triple the size.
(Dramatic music) And that is a gringa. Gracias. It's the grand finale. This thing is taco perfection.
- This is a gringa. Why? Because the tortilla, it's made by flour. And then they put a cheese, and then they put meat of the al pastor, pineapples, cilantro,
and onion, and that's it. That's beauty.
- [Mark] That is, yeah. I mean I've just been impressed
all day with the different tacos that we've been eating,
but this, oh, man, it's like-- - [Lalo] Mona Lisa. - [Mark] It's another level. This is another level.
- [Lalo] Like the Mona Lisa. - He has so much skill. It is time. You can already tell it's just gonna be a messy just overflowing taco.
Look at the size of that. There's so much meat in there. Oh, wow. - It really was a nice day.
- An amazing day. - An amazing day. - Wow. - [Lalo] Tacos al pastor is amazing.
The pineapple is so sweet. It combines and mix with the meat. - The meat has a little bit
of sourness from that vinegar. You taste the cheese on the
bottom of that tortilla.
- [Lalo] It's completely
different with a corn tortilla. - [Mark] Yeah. - [Lalo] Completely different, gringa. - That is absolutely as good as it looks.
- Mark, do you want a really spicy salsa? - Yeah, I'd love it. - Great. - Yeah, for sure. - [Lalo] This is chile (mumbles).
It's only for the people that... That's it, really. - [Mark] Okay. - [Lalo] Really? - [Mark] Is it gonna be spicy? - Watch this, watch this.
- I'm up for it, man. Oh, yeah. Oh, that's awesome. That is spicy.
It's awesome. - It is so spicy. - [Mark] We have come to the
end of this ultimate best tacos in Mexico City, Mexican food tour. This is the last bite.
Salud. - [Lalo] Salud. (Dramatic music) - We don't need to say anything else. That's it.
- Yeah, what can I say? It's like.
- We have come to the end of this ultimate best tacos tour of Mexico City. A taco is just one of the greatest foods in the entire world, without a doubt. You cannot argue that. It's like a gift to humankind.
Tacos are insanely amazing, and we ate so many different
types of tacos today. I can't even, the tacos that we ate for this morning seems like it was yesterday. (Lalo laughs) We ate so many different types of tacos. - We loved the chicharron,
with chicharron.
But now, these. - Oh, man. Oh, yeah. You can't decide.
You can't decide. It depends on what mood you're in what taco would be the best for that time. They were all absolutely incredible. So I have to say a huge thank you to Lalo.
- No, no, no, thank you. It's an honor and a pleasure-- - It was an honor, man. It was an honor. You gotta check out Lalo.
He is La Ruta de la Garnacha on YouTube. He makes awesome videos. He loves to eat. And he's just such an
awesome, awesome guy, man.
- Thank you very much, man. - So thank you very much, yeah. - And garnacha means street food. - Oh, awesome.
- Yeah, it's kind of the
street food in Mexico City, so that's why I take that name. - The route to the street food. - The route of the street food. - Cool.
- Yeah, it is.
- So yeah, he is the man for
street food in Mexico City. And thank you all for watching the video. Please remember to give it a thumbs up. Leave a comment below, subscribe.
I'm gonna be publishing lots
more food and travel videos. Thanks again for watching. Goodbye from Mexico City..
