Street Food in Oaxaca - CHEESE CORN CHAMPION and Mexican Meat Alley Tour in Mexico!
This. Is the definition of a meat sauna this is an ultimate, PS dine hair it's just a party, in the middle of the morning a meat, party on the action, the energy, in here, a meat, love is out of control. Good, morning, I hope you're having an amazing day it's mark Wiens I am in Oaxaca, City then Oaxaca is known for having some of the best one. Of the ultimate food cultures, in all of Mexico so I'm I'm, thrilled to be here we're, gonna walk around today we're gonna visit some, local markets, we're gonna eat some amazing, while Hakan food we're gonna visit some attractions, we have one full day in Oaxaca, City we're gonna make the most of it and I'm gonna share it all with you in this video right now. Mixes. It up twirling. That stick oh man this is a frothy. Bubbly, cup of fresh hot chocolate, Oaxacan, style. We. Decided to try a tamil de Molay and it's. It's. Steamed in a corn husk. There's, the masa and then there's that you can see the mold underneath okay let's try this. Hoo-ha. I love how that's just stuffed, it's just packed it's just oozing with mullet and you. Can taste the dry chilies, in there you, can taste a little. Bit of a chocolatey flavor and then it's all wrapped up within that cornmeal, I need, a sip of hot chocolate after that oh. We. Are off to an amazing start that was just my first bite and my first beverage, of the day in Oaxaca, and it was fantastic oh that's. That's making me excited. We. Need the bunny hat oh. That. Hits the spot in the morning that's. Wonderful yeah, my. Cup. It's. 8 a.m. right now and we're starting off this morning at medicago Havas nose which is the biggest, the largest market in Oaxaca City it's absolutely. Gigantic, you can find everything here from fresh vegetables, and seafood. All lots and lots of seafood to fruit. Also. You're gonna also find a lot of precooked food here that we're gonna eat for breakfast. You. Need a new pair of underwear if you need a pet if you need fruits, and vegetables, this is the market to come to oh we're coming to the food section right now. Some. Of the stalls are still opening because they I think they open around 8 or 9 this whole entire market but this stall back here is just absolutely packed, it's called coma daughter Lupita, I'm not even totally sure what they serve yet but there are a lot of people here you. Know it's gonna be delicious so we're gonna stop here to eat whatever they serve. Shrimp. Soup or fish soup. Put. A ball of masa in the what. Is, that called a flattener, and then they they, flatten it into a tortilla, and then the tortillas go on to the kamala which is a hot stone, and then they just bubble, up so we got fresh tortillas, here we got the caldo and. Yeah we got caldo de pescado which is with fish a fish soup and then call though they come our own which is the the. Shrimp soup for the caldo de pescado it comes with a whole fish just overflowing. Over the bowl I'm just gonna taste that broth first before I add. Some seasoning. It's. A little bit tomato you can taste some herb in there and then. You do tell you taste the full effect, of the fish that's a little bit fishy I'm gonna squeeze in some lime. Then. They also have some onions and peppers, and cilantro which, is all communal which you can add to your soup I'm, gonna add a bunch of onions and peppers and cilantro oh yeah, this is gonna be, amazing. And then also some cilantro. Okay. And then for this bite I got to go into the fish oh, yeah. I'm not sure what type of fish this is but it's a whole fish in here look at all that meat on the side oh. Well. That's hot. Mm-hmm. Oh the. Fish is awesome, hmm. It's. Really like silky, and texture actually. The, broth tastes a little bit seafood you but the fish is very like pure very clean, not. Fishy tasting at all I can't wait to try one of these fresh tortillas and I think the easiest, thing to do is, to just roll it up and you kind of eat it like bread on the side.
It's. A little of the tortilla is a little bit on the drier side you, can taste the fresh corn actually. It only tastes like pure corn and, then we just look water in it it's good it doesn't taste like oily, whatsoever. Okay one more addition to the soup that I I didn't know they even had on the table is this salsa I gotta add some. Yeah. This, market no, I had no clue where to come here we're just gonna walk around and see whatever looks busy oh. Well. That's also is nice a little, bit sour, green. Chilies which are I think they're roasted, invasive. Smoky flavor to them. This. Is a very soothing very warming, dish to eat in the morning I'm, loving, it next I'm moving over for that coming on which is the shrimp squeeze. In a little more lime. Okay. Take a look at this this is the same suitcase but full of big, shrimp with the head on full shrimp. Just. So. I'll actually just take this guy with my my. Fingers, pluck. Off that head. Yeah, that's a good that's, a good fresh shrimp let me follow with some of the soup. This. Is yeah this is a wonderful dish. Just, about a tortilla. Both, of those soups are excellent just depending if you want and they taste the same it just depends if you want shrimp or if you want fish I like, them both, probably. I like the fish there it's a little more more. Meaty. Yes. We'll. Just ask yes, one. More thing that I had to try is their coffee because, of how they serve it and this is a they, serve it with a spoon they serve it in a clay cup. He can smell the that, coffee, in there and then you can also really smell chocolate in there it's okay to pick this up right. It's. Very light, it's, not like a strong copy it's a very very light copy almost like a like. You're just drinking hot water with a little hot water with a little bit of coffee flavor and then a little bit of a chocolate flavor but it's I, mean. You can't think of it like an espresso, or, like a like. A strong. Coffee and what's also cool is that you can see your reflection in, this bowl of coffee if, you look down you could use it like a mirror can. You see my face down there. This. Is a massive, play cup of coffee I'm gonna be peeing like crazy, in about an hour but. This is a great, place they're really friendly very, popular, local place for breakfast and yeah. That just hit the spot it's you know it's it's like very, warm and soothing it's comforting. That's what you need in the morning. And. I'm loving the produce here there's so many different types of chilies lots, of fruit the passion fruit is gorgeous there are mangos, there. Are berries. There's. A lot, of interesting. And unique herbs, and, vegetables here and especially things that look like they're kind of wild foraged, vegetables. This. Is a great market. One. Of the things that I noticed just walking around the market especially the vegetable and fruit section is that they have a lot of both tropical. Fruits and vegetables, as, well as more. Like dry. Arid. Climate. Fruits and vegetables so it's a it's a huge mix of such a diversity, of fruits. And vegetables and that's, why I mean, that's part of what makes Oaxacan, cuisine so, diverse. This. Is my kind of a market there's an entire Lane that's just garlic there's, so much garlic there's just an abundance of everything actually in this market. Sorry. So, Murray. You. Were. Just completely lost within this network within, this labyrinth, of a market but, we could see the smoke pouring, out of this stalls and we knew it was a place we needed to stop for our next thing to eat. She. Works so fast but you could tell she loves what she does I, can't.
Wait I can't wait to try it and this also just, insane. Infused, mortars, stone mortars. Yes. I. Feel. Man. We. Talked earlier with that. Which. Was best yes in, order to make our mamela what she does is she first pounds the the, masa she finds the masa then it grills over the hot metal. Plate, which is sitting over charcoal and we got the one with meat so she takes a really thin strip of meat she, puts it into a little girl who sticks it underneath the, hot plate which is where the coals are burning so that roasts, until it looks like charred, slightly. Charred then. She adds on something called asiento which is I explained, to us is sort of like a pig, it's a lard a pork lard. Spreads. That on then, she had some of the salsa and this giant. Salsa. Stone. Bull stone, mortar, and, then after that she sprinkles on some Kissel which is cheese and then finally, we got that piece of meat all on top it's so hot it's, so fresh okay. Carlos you ready ready, do it yeah these are so juicy they're just dripping with salsa. Mm-hmm. All. That is insane. Fellows. Pozzolan. Good. It's. So good it's, you can really, taste that salt sign there which. Is like very smoky, a little bit spicy where'd. It go muy. Muy. Rico. That's. Just outstanding definitely, my favorite part of that entire mamela, is that, salsa the, complexity, of flavor in that salsa will, blow your mind. Wow. I'm. So happy right now while that was absolutely. Phenomenal, so. Flavorful I. Absolutely. Loved it and she's so friendly she's so nice, she's still carrying she she, all. Men what, a wonderful, lady I have no idea how I can explain where, this stall is it's. Somewhere, and those within the thick. Of the market you just got to walk around but you'll find little gems like that without a doubt, what. A market, this is a place you have to visit when you're in Oaxaca City this, is the type of market I could literally just hang, out for the entire day just explore, walk around see new things and, eat but. We have a lot more to do today so we got to move on and we're gonna head to the center of the city now. The. Weather is actually perfect, today and it's. Actually not that far to a zocalo which is the central El Centro so. We're just walking over there and we're about to reach the old town. We. Cannot make it very far in oaxaca without finding more food the food here is so good, so she is she, has this giant pot. Of slow. Bubbling, pork and pig parts, which, is carnitas, and they're, just braising, in their juices, she. Right, as we were walking past she pulled out the bubbling. Heart and, Carlos. And I decided that we needed to have a quick taco before, we continue on we cannot make it far she, chopped up the heart and he added it into the tortilla and then he added some guacamole some. Some. Cilantro, and maybe a little bit of salsa and maybe, that's some green salsa as well. Hmm. Well, that's delicious, heart. Is so tender it's, not even irony at all and then that buckle motor in there there's. A little bit of salsa, and. The cilantro comes in nicely. Mmm. Heart. It's. So tender, it's. Not even like you, know heart can sometimes be a little, crumbly. And dry, that. Is so moist which is yes, yes. Wow. That was superb. It's, so. That. Was one of those impulse, food. Food. Purchases. That there was just absolutely, no way we, were gonna pass by on the sidewalk without tasting that we, had to okay, we're on our way to a zocalo now oh there's just so much food okay we can't stop we, can't stop we got to keep on moving, but. I want to so I want to stop so badly there's. So much good food it's it's endless. We're. Almost to the center, but. We came into a. Huge. Protest, many, of them are doctors and nurses. I think, protesting, some kind of a health. Issue but we're, gonna just kind of walk along with them to the center, there and then visit the the, main plaza of Oaxaca. City. It, looks like the entire city of Oaxaca has gathered, in the center there and it's so busy that we don't even I think we're gonna avoid, it right now maybe, we'll have a chance to come back later today but. Instead we're gonna go eat some more at another market which is a very very well known market especially for the girl meat this, is the place I was, looking for it I've been looking forward to coming for years. Welcome. To Mercado veinte de noviembre, which is also known as the grilled meat alley of Oaxaca, there's. So much meat here you choose your meat big gorillas for you fresh this, is the place for meat lovers that's for sure. We are completo. Gracias. Save all your feet. If. There is a senior at work sistema. De Puerco enchilada, enchilada. There's, about 40, or 50 or maybe more stalls with, an assortment of different meat, and I think they all pretty much have the same things, there's beefsteak there's pork steak there's long.
On Each other's the sausages. There's some other things you finally, you just got to choose one of the stalls we, went with a very friendly lady she offered us the whole mixed plate so we got the mixed plate what, they do is they weigh it all out and I love, my, favorite part of the entire process, was how she takes the meat and she just kind of lightly tosses. It onto the grill Chuck's it onto, the grill it lands perfectly onto the grill then, they grill everything up in a cloud of smoke, over just blaming, hot charcoal, this, entire, alley is, a meat paradise this is the definition of a meat sauna. But, dr. Diaz. Yes. We're. Taking our tray of meat down. The alley oh man it's just there's. This just filled with meat smoke all over the place and. We're, going to the vegetable section I think it's, a little confusing and hectic in here and I love it. We. Got a table at the back of the market now and they serve you just the entire, tray. It's an entire basket. Of meet with the copias we, got some sauce has to go with it and we, got some red paper to eat off the, meat aroma, is within this hall well just your. Mouth will immediately start them to water okay, I'm gonna try a piece of that beef first. Wow. Well I told. Actions in towards. Salty, bitch. It's tender but you feel the, texture. Of the meat the stringiness, of that deep pink. Piece now it's been billed over such a hot charcoal fire has, such a smokiness to it and. With that saltiness, that gives out that, produces such an incredible, meat, umami. That's, absolutely, stunning. I love, those roasted vegetables, to go with the meat. I love, the roasted peppers do this, is an ultimate, PS dine here it's just a party, in, the middle of the morning a meat, party, all. The action, that energy, in here of, meat love is out of control okay next up this is a marinated, pork and, she said it's in a chili, marinade. I love. That Mary, a. Little. Bit on the dryer like. Gross insider. You. Can pay some dried chilies in there you, can taste it already sour maybe from lime juice. And. Next up I'm gonna try the longganisa which is the sausage that she grilled when she was growing that you could just see the flames shooting up because of all that juicy, fattiness. Coming. Out as it, was grilling okay I'm gonna put that on you saying do a little bit of yeah, add some of that salsa with it's. Like a pico de gallo salsa with, tomatoes. And chilies and onions. It's just meat after meat tough, deliciousness. That, sausage is so smoky. Those onions are so sweet. They. Seneca Bart, there's. One more left here I, found. One. That's so smoky. It's a little bit chewy, but. That releases, so much juicy, flavor yeah. I love it dozens and dozens are awesome. We, are now walking out. Into the. Market sort of opens up what wants to get out of meat alley and, they, have a lot, more food, all. This place is amazing. There's, still so, much amazing food to eat at the market but we're, getting kind of full so we're gonna take a break we're gonna walk around we're gonna go back, to the main, plaza and to the a couple of churches and then after that hopefully we'll we'll, eat some more we've, only been walking around for half the day so far and already, this, Mexican, food tour of Oaxaca the, city has been outstanding, I, I love, the city people are friendly the food is incredible. The culture, it's it's such a food based culture. We.
Walked Back over to a zoo kala wastages, this is the main public, square, Plaza of Oaxaca. City and, today, yet still it's still bustling. From the protest but. Things have quieted. Down a little bit people are are wandering. Off but it even, even if there's not a protest here it's still a bustling. Public, space in Oaxaca just an overall very pleasant, area. We're. Walking up the walking Street towards the mountains you can see all the mountains in the background and we. Are walking, towards, Santo, Domingo. This. Entire Plaza Santo, Domingo it's act, it's an incredibly. Beautiful part, of Oaxaca you, can come here just to relax sit on the walls of, the of the, plaza the. Church. The, architecture. Is gorgeous, it's. It's, calm they, have the whole Oaxaca, sign here you can take your your, photos, but. It's a beautiful. Place is a great place to to, spend some time when, you are full after eating a lot of food and take a little break before your next meal when you're in Oaxaca, we're walking out of Old Town and we're on our way to go eat at its it's a restaurant that serves a very famous Oaxacan, dish. Okay. You'll see what it is. This. Is the spot and I think they just opened, but uh I'm. Gonna see us when I was - database oh. Yeah. It's really quiet right now but I think it will really get packed in the night but we're gonna have other plans tonight so we're we're. Here as soon as they open which I'm okay with. Tyla. You des are one of the ultimate snack, foods in oaxaca put, on a thin, layer of beans, and, then, after, that she adds on some cabbage and then the, famous Oaxacan, cheese which, is like a mozzarella, string, cheese and she really strips, it into thin, strips but puts a lot of cheese on the inside then, it goes over the hot coals and, so it grills but. You can smell like that very, fast, kind of almost burning. Aroma. To it but they keep flipping it so that it doesn't burn but that cheese starts to melt and I'll mingle together and. Then you can order it with your variety. Of different meats which. Then they also grill over the really hot fire and and they put it all together on a plate, so. We got some fresh tell you guys to try right now I. Think. They're all the same on the inside but then they just come with different meats on the top this one is the marinated, pork but. Yeah you can see these are pretty huge, and they're folded up it comes with some garnishes there's. Some salsas and some onions on the side as well that's pretty heavy you can really smell the burnt like roasted, flavor of this because they keep it on such a hot fire but they just keep flipping it we got it we got to take a look inside oh. Yeah. Look at all of that oh there's. So much cheese that's, like a giant mouth opening, full of cheese. That, cheese is so. Elasticy, and. Does. Have an amazing like roasted, fire aroma, to it you. Can taste the crunchy, cabbage in there the beans sort of give it some creamy. Richness and. Then. That's. Just delicious. Okay. And let me let me add on some of the salsas, and a squeeze of lime, and, also. You got to have some of those onions, on here but, some it.
Kind Of look like pickled onions okay. Let me pick this whole thing up again. Oh. Mmm. Oh. That. Really enhances, it they become oily the squeeze of lime to make it sour the onions I think that's the touch it needed for me because it was lacking, that like sour acidic. Touch to it some of this garnish I don't, know what this is. Mmm. Slightly, oniony, but without the like, a grassy, tasting onion I think this is the same meat that we just ate an entire platter, of oh. Yes. It is we got three different types but really they're all exactly. The same the only thing is different is, the topping of meat so. It, kind of really doesn't matter which version, you get I like how the cheese I mean the cheese is not too salty they, use a lot of cheese so you think it's gonna be really rich and really salty but actually the cheese is kind of light not, too salty it. Has a nice rubber in is rubbery, elasticity. To it. From. Here we're gonna jump in a taxi, and we're it's, a little ride away we're gonna go to a place called Monday Albin. There. It is this, site monte, albán is on the 20 pesos Mexican, note, it's at the top of the mountain it overlooks, the valley and you can see all of Oaxaca, it was a pretty nice drive to get here and I was just reading that it is the, largest. Pre-hispanic. City, in the Oaxaca region something, else that's very fascinating about this site is that it's the first urban planned, city so. Actually where they took time to plan the entire city out and the different, buildings. The. Everything, is planned this is the first urban planned city in the, Americas so, it says this is the main plaza. And. It dates back to around. Around. 500, to 800 AD. And. It's a 40, meter wide. Stairway. Okay I'm climbing up. It's, 5:00 p.m. that's when they closed I wasn't. Really sure what to expect when we came here but it was well worth a visit and what I like is that you're, able to climb up some of the ruins get the view of the whole city that, was great. No. Okay we're. On our way back to Centro now. You, just gotta love the quality of those speakers, that. Music, we made it back to a zocalo which is the center and it's. Perfect. It's it's it's it's in the evening this is the time when people are out and about when they're hanging out when they're walking around and we. Came here actually last night just to walk around I wasn't, filming but we stumbled into this stall where they're making it look this and lattes. It's corn, with lots of toppings it's one, of the most common, street food snacks, and you'll find it all over like in, the evening it's all over the place you'll find it everywhere but, this guy he, has the longest line of any it. Looked as cart. In the entire city and then we asked some of the people standing in line last night Hawaii hi and they said it's because of his style. Using. Minutes I. Would. Make a guest to say that he probably has, the most skill, in the entire world at, seasoning. A cob. Of corn he. Just flies, as, Mike allowed to taste it nope, sorry. Micah you can't taste this because it's there's, lots of different chili sauces on it and a lot of mayonnaise so I think Micah will just have to watch, this one but it's it's. It, looks beautiful it's, just covered in so many things this has to be the fanciest, corn. On the cob I've ever had in my life. All. Its, young corn so it's really soft and tender and juicy full, of mayonnaise there's so much mayonnaise on it then you've got the cheese which is, really. Finely, shredded you've, got all those different chilies which are kind of salty the, lime juice on there comes in really nicely and, then yeah. Just those mix of chilies. So, good. And you'll see like so many people walking. Around eating this at this time, another. Thing that I just love about him is how. You. Know he sells something that's so common. That's. So typical, yeah. He does it with such style he takes such pride in what he does and I fully respect that and I'm fully willing to wait in line and take such pride in what he does I. Think. I got a little manners up my nose. It's, been a very long day but we have there's one more thing that we have to eat to make this day complete, in Oaxaca. We. Are back at mercado venta, de noviembre, for one last plate of food on the opposite side of the market from the meat hall you'll find, it's.
Kind Of a big food court area where you'll find all sorts of local Hakan food this, is a great environment, and actually a lot of themselves are starting to close because they're mostly I think their most popular at lunch but. You can come here to get your plates, of more they rock, in style and, yeah. We're gonna try a couple different ones right now starting, off with its male Negro organized yes and it. Is this. Is one of the ultimate dishes. Of Oaxaca, it's yeah. It's probably when I mean, it's edition you absolutely, cannot miss they're famous for male here and it's, an exquisite, blend of spices there, no there's nuts in the sauce. I think, what the male Negro there's also some chocolate, that, aroma is insane, you can smell those red chilies such a dark rich like chocolatey, looking sauce. It, has a little bit of a sweetness to it but, then you can taste like the rich like smoky. Like. Blackened, like. Slight bitter, II flavor, to it you can taste all those chilies in there they're. Like nuttiness, of it it's. Such a complexity, of flavor. A great, way to end the day Carlos, and I are splitting the male Negro and the male Rojas so this is the red. Male. Version, which. I don't think it includes chocolate, or, some about their spices it's a totally actually totally different blend of spices and mixture, exactly. Some of the rice. Mmm, that's like totally different. It's. More on the saltier. Without. Being sweet at all, I. Really. Like it it's almost like a hurry it's, almost like a curry sauce we've come to the end of the day I'm, running on my last steam but I have a little bit more energy now after that male that final final plate all that was delicious I like, both both, versions actually we're fantastic. We only had one full day in Oaxaca City so we wanted to make the most of it I think. It was a an, amazing. Success, I'm, very, very, happy and that was some amazing food and I'll, leave all the information of, what we did and things we ate in the description, box below so you can check all that out and I want to say a huge thank you for watching this video please remember to give it a thumbs up also remember, to subscribe I'm, going to be publishing lots more food and travel videos and click the little bell icon so you get notified of all future videos, goodnight.
From Oaxaca, thanks, again for watching and I will see you on the next video.