Extreme MEXICO CITY STREET FOOD TOUR with 5 Mexican Guys CDMX!
Good. Morning I hope you're having an amazing day it's mark Wiens I'm in Mexico City before, coming to Mexico City I got an email from Moises. And he watches our videos, he. Loves to eat and he said when you come to Mexico City I want to take you around I want to show you some amazing Mexican, Street food so, I'm on my way to go meet Moises now he's gonna take us on a Mexican Street, food tour of Mexico City especially focusing. On the, center of Mexico City we're gonna visit some of the. Legendary, markets, but. First we. Are gonna go eat breakfast at this stall which is in La Condesa that, is known for, well. Okay I'm gonna show you we're on our way there now this is going to be an awesome day of Mexican, Street food. That, Moises what if he's waiting for you're a cool and I call you nice to meet you hi nice, to meet you you by six what's. Up man nice to meet you nice to meet you how are you. Killick. You, maybe. We can say it's, a chilly killed sandwich green, and red. Nice. To meet you oh that's you Coolio, : I think you. And. A torta is it's a sandwich and so they start with a loaf, of bread I think, they fill in. Because. It's beans, and. Then they have all the ingredients laid, out here, chicken. And it in and then you have to choose between green. Chillies. Okay. And that's, that includes, cheese. Cheese, and cream and cream, and what's in the chilaquiles, is the is it. Like. Crunchy, but then it it turns kind of saucy yeah. Grab. You. Those. Birthdays or okay. Maybe. 80%. Of people like degree oh okay, okay, so green is one of their top sellers yeah. Exactly yeah. They, told us that there were done with the green ones for today Wow it's already and it's only 9:00 a.m.. On. The inside, is actually, a milanesa, which is a it's a fried, breaded. Piece of very thin chicken and then, they put in some beans at the bottom they put in some cream she adds in the you. Can see that those are actually like fried, tortilla, chips. Which are kind of crushed, up and then added. With the the sauce the, green chili to make it kind of saucy. Hmm. All. The. Bread is crusty, but, like really fluffy soft you've got that thin layer, the. Fried chicken you can taste the green chili in there for sure and then it has like kind of a I mean, that the chips they're not crunchy anymore but that curry it's kind of like a. Tortilla. Sauce, which. Just explodes. With flavor in there you've got the cream you taste the cheese yeah. Yeah that's very good what, do you think awesome I think it's awesome, good. And I think your review was very accurate my. Chicken. Mixed, with the sauce oh yeah, mm-hmm. Yeah, this is not a light morning, breakfast, it's, heavy it's dense. You've got carbs, on top of carbs on top of carbs and it is delicious. I'm. Really starting to get into the the, depths. Of this torta and, it's good, that. Green chile is awesome, and look, more and more people are arriving. My. Sis was telling me that if you come at. About 11 a.m. today the, line will go down the street, until. Perfect timing, this. Was an amazing way to start the day and we're on our way next, - mercado, de san juan which, is a it's, a it's a very well known downtown, market. While. That line as we are leaving that's stretching into the park now. We. Just, arrived to Mikado, the San Juan this, is known as a gourmet, market, in Mexico City and already, there's, a lot of exotic fruit, this is a really cool market that I wanted to visit a little Chevys Kerry, you. Look. At that size of those Wow. Look at the size of those, this. Market, is known as being a high-end very gourmet, market you walk around you see cheese's. They. Have all sorts of different meats, imported.
From. Around, the world but it's a very nice market it's very clean, it's very, organized. And, yeah they, have some very high-end, gourmet, foods, here. We've. Stopped at a stall that serves all sorts. Of pre-hispanic. And, exotic, but and. Creepy. Crawlers, recommend. Omnicom a classifier Sentinel 7 July, Aragon our deportation, location, mosquito Chiquito si. Chiama, mescaline, Oh ok2say, my scan is a dilution of Genie Queen. There's, my side. Or no tronc. Flavor. He. Just freshly fried up some scorpions. They're, not too huge their little scorpions, I said eat the scorpion chase. It with a mess cow. Oh wow, it's, kind of juicy. It. Almost has like a nutty. Kind. Of like slight chocolaty, flavor to it with, a little bit of a bitterness. That's, a good combination that was a tasty scorpion he's still alive yeah. This, market is fantastic, you'll, find so many exotic, things but. Some of the stalls are not that, open because it's a Sunday morning right now, I'm. Glad we got to try a scorpion but we're, gonna proceed. Onwards. To that medicine which is one of the ultimate, markets. Of downtown, Mexico City and there, we're going to do some serious, street, food eating. We, just arrived to mercado, de la merced, this is one of the most. Well known markets, in Mexico City it's huge, and just riding here in the car you can see the energy starts to pick up it's getting busier, and busier there's stall after stall of, just everything. You can possibly, imagine. This. Is just a gargantuan, market, so this entire area is all market we, are on a hunt for street food bill but we're. Passing through everything from batteries. And, wallets. To plants, to kids, toys to. Little. Jumping. Dogs. Passing. Through a passageway, a canyon, of shoes, we. Are arriving to the food section or one food section. We're. Stopping first to eat some quesadillas flattening. The masa and, they're frying over the hot plate they're filling it with some kind of a meat mixture and then. They. Hold them up roll, them up and then well, look at that basket, full of, candy and then. They fry over here and like it's almost I got a walk, looking rounded. Hot. Skillet as well, they smell, unbelievable. It's. Extremely good extremism, the. Tortillas. Fresh-made yes. Career and the salsa de. Salsa Roja great, cells is very good extremely, we will get all our meat stuffed in there and the salsa. Oh. That's. Ridiculous. That. Meat is like so fatty. Oily. And salty, and then, all that salsa is awesome and then you can yeah you can really taste the freshness of that tortilla they, grill it over those hot plates so that it sort of gets crispy, oh that's. Reverb oh. So. This one is. Here. In Mexico City not all because I'd be sorry with cheese. It's. Very interesting yeah but this, cheese quesadilla with green salsa. Junichi's. In, the winner the best okay, and next up this is the only one with cheese and it's also with salsa verde the, green salsa. Yeah. Really. Good yeah that's like a mozzarella tasting, cheese and it's bingo. With. Green salsa. Tomato sauce. Yes. I'm using it oh yeah it's almost like a barbecue sauce and, again those first years are just awesome, and I love how they fry them like, double fry them so that they get kinda crispy. So. Good which one is the best I. Agree. I agree, that did that cheated on was unparalleled, muy, muy bueno. It. Was absolutely, amazing, okay we're moving on. There's. So much meat in the air. Piper. Bad, luck that with. The Queen it's awesome. Via. NASA. Finally, got my three give up that, was, out there is green your. Thread and there is market those have a sort of Chosun starch, everyone is very spiky. Because. We had on this. Wicked. Tripod. System. Nice. Peanut market. I. Was. Salted, beef they also and this Tucker's have french fries, nopales. Plus. The deal-breaker here, the the. Game-changer, is that they add on a whole handful, of french fries that's, like a whole pack of french fries on top of your taco you've got to really like squish it down to get to get this all oh look, it's just overflowing. With french fries. A. Walk. Oh. That's. Amazing. Well, the salsa in there then. You've got those oily crispy french fries the, beef it's. Salty. They. Had touched rewrite, the french fries. Look. At all that okay, now we gotta try this onion. So. Sweet and juicy. Never. In my life have French fries on a taco tasted.
And Sounded, so delicious, that was absolutely, awesome. Right. Down the lane from where we just ate an exploding. French fries taco okay. Deep. Stomach. In, a spicy. Broth with. Smoked. Chilies. And. Oil and. The beef has four, stomachs right so yeah it's, different texture, for each other. Hold. Your stomach it. Looks like it's a clay cauldron, just full, of soup red soup and. It's called fine seatbelt which is a, variety. Of cow stomachs, within a suit and it's it's, gorgeous, you can see it just herbs overflowing. In there there's a paddle, that she used this uses, to stir it with and she just dishes it out this, place is bumping. The. First thing that you have to admire here is the size of this spoon that's. A good sized spoon I'm gonna say I'm just gonna taste the broth first before I do anything, they added some onions some cilantro and some lime, as well in here. It. Has like this smoky flavor to. Detail. It tastes like a roasted, flavor, and. It does have a little bit of an organ eat taste to it that's delicious I got some onions in there too okay now to try some of the chunkier. Bits oh how about this this, chunk right there oh yeah that looks like it has some texture. It. Is a little bit jiggly. So. It's. Made with roasted chili so it has that wonderful smoky, chili flavor good. Thank. You so much oh you're welcome I think it's better in tuk that's the way everybody's, eating it if you if you look around this massive, dining, room. I want. To get that chili a. Little. Bit chewy a little. Bit rubbery, but. Delicious. In, the kitchen back here they are boiling more, of the soup and that just bubbles, away that that's a serious, boil, and then I guess once a cooks here then they transport, it to the McCoy. Vessel, at the front that's where they distribute, it that's where they serve it and then wow, I can feel the heat, coming. Up that cookie is over here that's a big impression by the way that tortillas here are also top-notch. Excellent. Not. Only was that food amazing, but, it just. It. Will it will arouse, your senses, that's so visual, there's so much going on. There's. Enough food in this market, to make you go dizzy, a. Muscle. Yeah I've never tried that. That's. The name of this again this is a fun basalts polio. Which spread, and it's. Fries. And dipped. In tomato. Sauce so that lights red color coding. All the vanilla hide and. Then it's filled with potatoes. And, chorizo. Mix, and. They, also put lettuce cream, and cheese on it it's also. A. Buzzer, cheers. Oh yeah. Oh wow. That, is that's flavorful, get a slight Jodie's no in there you can taste them, that's, all saw the cream and, the bread is pretty cool not healthy yeah, definitely. No. Jodie so it's really good in there. Doctore. So in there, that's. What rocks it get. The flavors that's, what powers this entire sandwich that totally so elegant. You. Will not believe how many different types of salsa and meat juices are all over my fingers and all over the camera all over the camera. This, market is just out of control there are just masses. Of fresh ingredients, any kind of Mexican food you can possibly imagine you, can buy the ingredients here. Do. You need a pinata. You. Have about a thousand. Different choices from dinosaurs, to Power Rangers, mommy. Vegeta. Partido Cinco por favor I mean single kill over. Yes. Around. We're way to hurt. People. Here I got sandwiched, this is a fruit called mommy who kind of looks like an oval, egg shape, this. Is a fruit I've never tried it on the inside it looks similar to a papaya. Oh. It's. Really sweet it's, like almost like a condensed, non. Juicy papaya. With. A. Very. Sweet almost honey sweetness. To it. It's. A very dense fruit. It's, like condensed, sweetness. We. Have just emerged, from, the depths of the market if you go to the dictionary and, if you search for culinary. Wonderland. Longmeadow, said this, market will be one of the top results it is it's, amazing, if you love food you, will just be an arm I just walking around with my jaw open my, mouth drooling, there's, so, much food there's, so many fruits and vegetables, there's so much color there's so much energy to. Be. With. I. Just. Love how they cut the mangoes here into like a bouquet it's it, looks like a flower these sprinkles on quite a quite, a nice layer of that chili chamoy, I. Think. I got it all over my chin oh that's, delicious the, mango is sweet and then you've got that salty, tomboy which. Contrasts, it I. Got. It all over my chin. Yeah. The mango sweet. We're. On our way now to downtown. Mica. Also gotta mingle without, any seasoning. He. Ate the entire top half oh my, god. Well. This is the center downtown of Mexico City and we're going to a place that's called immortal, and they are, they're, legendary, so this is the belt place you come in Mexico City to eat Cheetos, takeaway. Line actually snicks all the way down the outside but the line floor sitting in is not that long so we decided to get a table we're, gonna sit down we're gonna sample.
The Churros here the original we're getting permission to enter Trudeau paradise. This, place is as crazy, and, as, hectic, as the market but in a totally different, scheudle, kind of way I didn't want to stay in the kitchen for too long because it's so hectic and they have such a system I don't wanna get in their way but they let me just go back and see how they make the teutuls they have the the batter coming out of a spigot and he's such an expert either the Trudeau master he takes these long chopsticks, and he, kind of swirls it around into a giant, circular shaped coil after coil it's like a hose it's like a doughnut hose and. Then it goes into a bath of sugar. And so fail you get to introduce, your torah on the hot chocolate. They're, crunchy they're gooey in the perfect. Kind of way they're. Sugary, it's. Sweet and salty it. Is really really good. That's, amazing, dividend, that chocolate, you've, got the extra chocolate factor, we've. Got the the milkiness, of it so it's juicy, yeah. I think what's, good to me is just it's just a perfect gooey. Crunchy. Texture. Combined, all together if you love Trudeau's if you love sweets, this, is a place you have to visit in the world yeah those turtles are next level. We're. Walking on our way to a zocalo and there are just masses. Of people, but a zocalo is the historic, center it's the, main. Plaza. Everything. In Mexico City sort of leads to a local, oh and it's uh we're, coming up on it very soon. Made, the walk through the sea of humanity we. Made it to and Zylka this is the central plaza it's a giant, Plaza it just opens up, there. Are some very important. Buildings, here this is where they hold a lot of public, events. Places. Where where, lots of people can gather wow. It's. Huge here. We're. Stopping next to ETF Skipton it is one of the a, very very common Mexican. Street food snack throughout Mexico City. Really. Nice. Well, I got. A big chunk of mayonnaise and that's, good, yeah the corn the. Salsa and they're salty a little. Bit spicy it's, creamy. It's. Also warm on a cold day. It's. A fantastic, street food snack okay so good it's so addictive, it's salty, it's limey, its cheesy, its creamy. We've. Made it to the next spot on this Mexican, Street food tour of Mexico City this is a place you can see in the window here they have some giant fried, turkeys. Yeah. Very, good simple. This. Place has been serving, them since 1928. This is an institution. Yeah. The bun is really soft, and then you've got their shreds of Turkey it just tastes like a like. A classic some. Chili's. Soup. In a coffee cup oh. That's. Just like straight up turkey, bra it's. Yeah. I think you're supposed to add your own salt cause it's not salty but, it it is good it's like it's, very it's. Very Turkey, that turkey torta is over, this is the spot it's, yeah, it's it's been around for a long long time overall, it's good a little bit plain but but pretty good we've got one more stop on this Mexican, Street food tour and it's, gonna be a good final, ending.
Here. It is the - stop we want to cheek. Cheek. Yes. I want to cheek very, badly each. Other cheek. And there's also eye. There's. Ear choose, me or - favorite, yeah. I would. Go. Is. A liquid muscle. Hi, everyone, has their favorite man, my. Chest is in you. Okay. Which. Son, size for this. Meanwhile. You. Know you have a good Packer technique, when, the meat doesn't follow cheek. Taco. Wow. That's, insane it's fatty it's juicy, a. Little. Bit chewy. The. Beer cake is so good. Flavor. It's. Absolutely amazing. Cheers. Next. One is cabeza which is a mix of all the head meats so there's some chick in there there's some I. There's. Some. Yeah. Some parts, you you. Don't want to ask are. In there. That's, spectacular, butchers. Are better. No. No. Sort. Of like the Keveza that leave the mix up the mix yeah that's, just a blend of head. We've. Come to the end of this incredible. Mexican, Street food tour it's. Been so much fun hanging out with all of them and, they. Are just starting a YouTube channel it's called what's, it a birthday. Five Mexican guys they're just starting it right now so go check out their channel we've been linked in the description box they're gonna make awesome food and travel videos every is it the Mexican food video whoo Mexican, food nice and Mexican recipes, so you can undress if you slow friends I'm very funny the enterprising, I've thoroughly, enjoyed, hanging. Out and eating with all of you. Guys. Yes. Remember. To click thumbs, up leave, a comment below and also. Click the subscribe, button I'm, gonna be publishing lots of more food and travel videos goodbye. From Mexico City. Tell. Me what was your favorite food from the day it's, hard to decide for me was it haha so bad when in your feels weird. Phaidor's and Theresa, fine. Well because I be able to channel I love. The head that was. My. Favorite one was the, beef taco with french fries on top and, it. Is something. That you will only find at market and maybe we will be coming back soon so don't forget to stay tuned. Yes. Okay. And I have to say the case that he had cheated on them mine was also at home with the French fries on top my lovelies from. Here. Which is great.