Top Mexican Food Videos on #DDD with Guy Fieri _ Food Network

The Art of Mexican Cuisine: A Journey Through Flavors and Techniques

For me, Mexican food is about the goat. I'm saying yeah, strain this so the goat we add the Bea paste water salt into the pot. So it cooks for like 3 4 hours then when it's done we'll pull the bones pull the fat but then we'll save the sauce for the consumate. Correct.

One of the key elements in Mexican cuisine is the chili aror salsa with oil. You got the flat top really hot so you can not only cook the tortillas and cook meat but you can also get it hot enough to sauté on it. Got it CH we have the garlic toast those off the oil the garlics and the chili Dar bable All In. We add the water salt yeah right you see him step back smooth it's got a great acid to it almost like a vinegar acid.

This is delicious I'm K so hungry okay so hurry up this is a handmade tortillas that's the real key right there dipping it in that fat and then we add the cheese montere Jack. This is the cook Bea we chop it and then we add it to the tacos. Is that a normal portion yeah wait a little bit for them to get crunchy it's good to go okay the limes cilantro and onions Chile got to put lime on tacos lime and hot sauce bye-bye folks nice knowing you going to Coma town without question one of the best bot tacos I've ever had thank you very much it's not gy it's not too spicy it's not too salty it's imbalance and then you get a great mixture of the onion in the cilantro.

You got to come down here and do that dunk if I could figure out how to get in the consume in a kitty pool that kind of weird huh goat is wonderful it's the best this is tender and delicious and have you had Bia before I have not never had goat no you just goat for it and whatever that sauce they do it just has that juicy flavor.

This is definitely the Good, the Bad, and the Ugly when it comes to Mexican food. Definitely the sauces but also the rice and beans how these guys do excellent. It lived up to the height want I can't say enough about how good everything is every bite is a magical bite it's perfect really has the sassone of the family you really know s s the family that would be the Muno family with veteran Chef papaito leading the charge.

Have you always been this close of a family all the time we always did a lot of things together like taking the plunge and opening this joint in 2012 with a menu based on Mom's recipes. This food is delicious it's fresh it's flavorful you just can't go wrong with anything what's your favorite thing on the menu the tamale P tamali ready it's the best we're going to make tamales tamales I'm GNA do the pork pork tamale so we're going to put in a pork butt that's been just cut up cook it in the water put some salt some onions Mexican oregano garlic and bay leaves and we're just going to cook it down cook it down.

The rest of this goes in there yes Mexican oregano okay black pepper black pepper corns got it the onion onions garlic cumin cumin sheet got it all spice then we're going to put some water where is my well why don't we put the water from the peppers what does Sao mean deliciouso you get upset we're going to add the peppers does the and California chili daral okay now we go to the hot oil yes going to strain it a little bit cuz there's some solid this is what you you want to hear oh it's SAU my mouth sh the flavor Jets turning on how long is that going to cook Chef 20 minutes and then we'll be ready to take and add it to the pork there you go so now we have the Masa yes okay we're going to put the salt little baking soda yeah to Puff it a little bit first shortening now we're going to put the pork stock into the Masa then we're going to start mix it up all together so I got the pork M oh yeah so broo skins they're mus okay you soften them in the water so they're pliable there you go okay over roll it there you go you know how to make tamales I made a few tamales in my day this is a tamali pot see that sits above the water as they cook all right Chef We Ready whoa look at that delicious the Masa has great texture the pork is delicious not too spicy and you got a good ratio it's not a bunch of Masa and a little bit of pork inside this is like a nice 50/50 e

"WEBVTTKind: captionsLanguage: entacos chicken fajitas there's nothing on this menu that is not high quality a crispy salmon tacos he takes recipes and makes up his own versions that's why it's so interesting and so delicious those versions come from Chef Antonio mata's Mexican heritage mashed up with the flavors from his wife Sarah's hometown of tal saich tacos please stable 10 I used to travel to Mexico and I get that same flavor Mexico has its states and states have representations of the type of foods that they make what type of food is this we have a verac Cruz we have Mexico City with like the Chile is from P the inada is totally unexpected I've never had anything like that before it's a mild green chili filled with beef and pears and it's just this wonderful subblime flavor what are we into now the feeling of the Chile Reno noada in noada means in nut sace in a nut sauce olive oil onions garlic apples and pears isn't this made at Christmas yeah it's actually a Christmas dish yes yes it is Guy we're going to add some races here salt black pepper oregano some thyme clove some Cino this is taken it to Christmas some cinnamon water we add the ground beef and I'm going to add the tomatoes how long is this going to cook down Chef 40 minutes an hour okay whenever is cool we start stuff in the poblanos we make the no sauuce yeah the recipe calls for walnuts but pans are more flavorful add some garlic a mix of cream cheese go cheese and feta cheese feta the old feta in Mexico cinnamon fresh onion Brandy salt sugar and some heavy cream milk just dropped the hammer and that's it delicious a Savory nutty sweet sauce that's great what's the name of our new band Savory nutty sweet sauce be performing tonight in Antonio chileo some beans some rice noada sauce CA cheese Mexican parmesan cilantro pomegranate p on the beans look at that this Savory spiced meat contrasted with this sweet salty nutty sauce and the little kiss of the pomegranate the little bite I love that you keep it traditional but you also kind of change it to what you think is going to be better like using the pecans that is one of the more elevated culinarily professional dishes I've had in a Mexican restaurant chileo right here this is so good I like the p in this absolutely amazing amazing Regional this is a place where you can get some very creative stuff this is like getting a passport into some parts of Mexico maybe you haven't been to Chef thank you Chef you're awesome very real deal right there table five order up anytime we want to go for breakfast everyone in the family let's go to perk fabulous food pancakes fresh fruit order up it's easy to get a good breakfast it's hard to get a great breakfast that's why restaurant vets Pauline and Carmen Martinez created this place we used to go out for breakfast all the time and we could never find something like what we would make at home so they decided to share their unique take on breakfast we call it classic Americana with a Southwest kick she throws in What She Likes he throws in what he likes the result a menu full of dynamic dishes like this one enchiladas are being plated it's really good even though it's got that one ingredient these breakfast enchiladas is going to involve the EG word what's EG oh eggs I'm sorry it does have them it doesn't have them in there okay not in there on or around them give me the run down first step is going to be the spicy New Mexico chili sauce chilies with the seeds hot water and salt cayenne pepper black pepper fresh garlic honey chicken base then we have Chipotle and adobo that have already been pureed and now we going to come together and do a little little blend up got try this m little yum wow oo little spice little heat in that so now we're going to work on the pork spice rub is the first thing we do and we're going to start with seasoned salt fresh ground nutmeg paprika cumin dark chili powder spicy Cayenne granulated garlic so we just roll it around a little bit okay then from there we're going to top it with our housemade santro alapo sauce this is a spicy version now we're going to add Cola and we're going to let this sit overnight and marinade then roast it 350 for about 4 and 1/2 hours dig it so we're going to pull this out and we're going to slice this is that money or what do not go and take my lines look at that just breaks apart so now we're going to now what are we going to do with it now we're going to take it from here and we're going to grill it on the flat top so it gets a nice little caramelized crisp on it and then we'll put it into the enela yeah very nice we're going to slice it up so it makes it a little easier to eat and then we're going to take these tortillas little bit of homemade Chipotle ricotta okay Dusty black beans and then the slow roasted pork goes right on top and we're going to to them with that spicy New Mexico chili sauce and two Incredible Edible eggs and top it with a little bit of fresh cilantro really good new Mexican chili enchilada sauce it's right on point a little bit of heat nice little sweetness to it from that honey called a breakfast enchilada call it a breakfast burrito call it whatever you want just don't call me late for it Gumm KN number one top notch it's the perfect mixture of new Mexican flavors with like the French cuisine ready I love the food but I also love the people that would be Randy Morris and Jennifer Peterson who just seemed destined to own this place we took jobs in this restaurant as waiters I had mentioned how cool it would be if we ever owned a little place like this and there's a legend about Talis Mountain if you say it how cool it would be if we ever owned a little place like this within a week the owner was like I don't want to do this anymore maybe you guys should take it over and the real magic was a package deal that included Chef Gabby Garcia how many people work in this kitchen just me and somebody else you have a cape you superwoman uh it's hiding I need to like uh spin so it come out po okay had the drunken chicken today it looks like a pot pie the most unique dish that they have here you're going to make what poo Boron okay drunk chicken drumsticks and thighs carrots mushrooms bacon yellow onions paprika black pepper parsley and salt red wine water and now goes in the walk-in then what happens we cook it the next morning for 45 minutes what are we making next the D for the chicken Boron where did you learn to speak English TV books I watch a lot of funny movies I saw you in Ridiculousness just so you know it's one of my favorite shows of all fil me too yes rob you got to get her on ridiculousness okay let's do this flour yeast it's been bloomed salt we're going to mix it pull it out let it rest yeah all right Chef where are we at the chicken some of the Jew with some of those veggies that were in there mushrooms red potatoes beans green beans roasted red bell pepper peas and then we do the dough we add a little bit of egg wash right over the top and then we put the tomatoes on top to cook yeah I have no idea what's going on at this point and then a little bit of cheese and ready to go in the oven 7 to 10 until Golden Brown look at how beautiful that is this is like kind of like dipping the bread into the stew wow it's delicious it's Savory it's light but Rich creative the chicken's so flavorful this is one of the most unique cravable pop pies I've ever seen I just can't get enough of it have you guys tried this PO Boron SMS delicious a great dish you can really taste the red wine and then surprise there's beans in there too Tada it's exciting to open up the crust is that not the bomb soul food right there another chicken B cilantro delicious salsa Everybody's Fine up please casual and funky the car in the boots really stuck out okay boys there's no other place like it pleas tle with two tacos okay case and is it always this chaotic I feel like I walked into a fiesta two fish tacos the food fabulous pretty much awesomeness enjoy the fish taco money everybody's happy cuz this ain't Susan Harry's first rodeo that's all I've done since I was the age 13 after running all kinds of restaurants she wanted to open a Mexican place so she brought in an old friend Manuel valette Tac and his brother Cho to do the food they grew up with appr have a good day it's like family it's awesome where I come for tacos big big burritos I've just been turned on to the carne adada carne adav two buritos it's really really good this is perfect okay we use the shoulder the pork butt yep nice and thin we clean it get all the silver skin off and then we 10 look at you man you are just a butchering machine it's not your first time huh so he comes in and pulls it off one time flaps it over and then turns it around and comes and pulls it off the other time that's perfect we in but what happens is he took three folds out of it see everybody in the pool everybody in the pool now we're going to marinate C okay Cayenne the garlic California Chile California New Mexico clove now you never grind up the clove we you put a hold bay leaf salt uh the oil look at that you were expecting the flavor Town reference I know you were now we use our hands okay no we don't you do it see like maybe overnight going to grill this or no you're going to put it on the oven for how long for a couple hours you need to get it really nice and soft I can't wait for this all the cooking is done man well in this little kitchen yeah this is it this is it got a p see how Tender Is go ahead and try pie Tac we're going to do a taco for you now we're going to cook it again now put a little bit more crisp on crisp on so we this two tortillas everybody loves this one oh yeah they love all we bring it over oh and then we have the little cilantro little onion and then also the lime that's it you don't mess with wow that's great flavor is amazing why even have the tortilla to serve it in my hand or in my shoe or my my pocket That Dough made from corn the key ingredient to any great tamali and we make fresh Masa here the way Vladimir learned to do it from his father raw corn dried this is to grind it up to make the Masa but first what do we got to do going to put the lime there the lime in the boiling water then the cor and how long is this going to boil 5 minutes yeah then it's cooled we have to wait 12 hours now it's ready to be rent get the skin off of it there we go the Skin's off and now into the grinder yeah nice hit it so what he's doing is he's trying to get the right grind look at that fresh Masa that is killer now you take the Masa we divided in 10B portion for the tamales for the beef and red got it this is going to make the shredded beef for the tamale yeah look at the pot it's like a little min hot tub onion garlic I'm going to do the meat you got it yeah go for a three-pointer next more onions some more garlic salt and some water so this going to go for about 3 hours that's right okay brother I like this this is all the basis of the chili sauce and then the puya mhm now we add water let him steep soak overnight rehydrate nice and soft look at this fles comes off that's it baby throw them in the blender little bit of water pure real nice that's right so we've got the carade chilies with a little bit of water now it's time to make the red sauce garlic onion black pepper ground gloves okay s Tomatoes water and that's it we blend it now the Tomato mixture's done now we put some of these pure chilies into this one right here all that to cook the beef that's right wow a lot of work man so we got all the beef shredded apart cool it down what do we up to now we're going to fry it a little bit on oil you know onions burn it a little bit flavor the oil right right got to take the onion out now we're dropping the meat in there all this meat's going to go in get a little bit of a Fred now some of the red sauce we made 8 gallons smells awesome okay so how much longer is this going to cook 15 minutes then we take it to the Masa uh-huh he's the basa of the Masa so the Masa baled up and ready to go got to separate we do the oil first thing kind of creams up the Masa salt baking powder that's what makes them nice and light and Aira and not super dense and hard okay now we mix it how many tamales will this make 70 tamales about 70 mhm we add some red salsa okay so we mix all this up and then we start building tamales that's right got it so we got the hus that have been soaked in the water so the're nice and pliable nice big fat ones too so it doesn't stick okay oh it's going to be nice and moist and some meat that's generous baby I hate when it's so much Mossa just a little bit of meat roll the Tamal Fold It Up TI add a little bit of salsa and a little bit more in there yeah there we go and then we're going to stand all those up in the steamer start it from cold stack them up 35 40 minutes then they're done that's right bread all right the size of this it's huge man the Moss is going got really nice flavor to it and the meat inside nothing like shredded Mexican beef great job brother thank you here's your two beef Reds it tastes great you can taste all the flavors blending it's really kind of sweet and beefy at the same time it's better than anything why is this fun you feel like you're in this little corner of Mexico ton Taco very authentic Mexican food tacos are awesome two tacos coming up chicken burrito got a little bit of an addiction for it this is my favorite food that's one of the biggest taco trucks I've ever seen how big is a two of us that's about 35 ft but when Renee valuel opened this joint in 91 first we got cargo bands and little bands and little trailers we needed a bigger kitchen order up so they got a buso coming up and since 99 Rene is using it to crank out the classics he grew up cooking in Mexico fish tacos we want to do food that's very authentic very deep in Mexico from fried pork rinds with salsa ver it's spicy it's really good to the Mayan standard conita pil the me is just tender and just goes down like water and this Regional specialty with pulled pork and ancho pepper sauce chilorio T never seen it I've been eating Mexican food all my life to make Lao first we're going to make carnitas we got a a Boston B right here we're going to take the fat out okay so we cut it into small pieces right put a little bit of salt and now we're going to put it into the hot pork L builds a little crust right put some Mexican Bell leaves all spice interesting I like that and orange here you go everybody in the pool simmer say frying slowly how many hours about a couple hours all right so it's all cooled down now shred it that's right I like that spice with the uh with the all spice in there we try to make the sauce and then make the torta that's right got it anchos love anchos oh yeah and pasas pasas we got a hot griddle we're going to put them in there it's going to help awaken the flavors and then we're going to steep them in hot water right okay so we keep the lid on it so it keeps the peppers submerged nice so what are you doing with the seeds we're just opening them up here right you can't make the sauce with the seeds and then strain the seeds out it did they become too bitter that's right we take all these now we're going to grind these up yes for the chilorio sauce I know this routine put the red peppers in the blender I'm going to put a little bit of the water okay exan oregano as you know it's different my favorino vinegar and then garlic cloves and salt after we put it through the blender we're going to strain it then we're going to put the sauce we're going to fry it a little bit of the L that we the pork in that's right this is gnarly that's what you got to do right there you got to cook off a little bit of that bitterness put so already shredded and we're just going to sit there and cook this up Let it coat and then we're going to make the torta that's right you can't make this sandwich fast enough so this is homemade bread yeah refried beans at the bottom so now we put the chilot on top refried beans almost work like the mayonnaise that's right okay A little queso little qu on top jalapenos then Tomatoes white onions marinated onions cabbage no with the Cabbage okay cilantro here you go look at that that out of bounds the freshness of the bread right off the bat then you get this hot little bit spicy the meat then you get the crunch of the onion and a little snap from the jalapeno this got to be one of the best torts I've ever had all right I mean one of the best dude Yellow Tail up talk about L Fusion this is where it's at your my little Burger thank you it's a great restaurant one the Cuban boor Chef Michelle Sanchez opened in 2012 after some truly dedicated service I was in the Air Force for 4 years thank you for serving our country thank you very much and he's still serving this time a mix of lot cultures close to his heart s Nao my wife is Mexican and so a lot of our dishes are that Cuban heart with the little sidekick of Mexican flare the chimy burrito that is my favorite it's kind of a mix between a Cuban and a Mexican burrito we'll take the tortilla throw it on the flat top give it a nice little warm up that's it voila all right so we got our three cheese blend you want to start on the base Choi rice my is that your mom's name that's my mom's nickname is Choi put the sweet plantains directly inside the burrito then we take the Vodka We Roll squeeze the ends roll again push in always make sure you push it in cuz it will blow up on you when it goes get gets dropped for the flash fry wao wo wo wao wao you're going to fry it I'm going to drop it cool oh chimmy football there you go we're going to slice it open we got all that goodness inside look at that the avocado lime the Crea Mexicana sour cream we use these as our fries we call it our Tangled love our fresh P Deo the chimmy burrito and don't do the knife thing do it the right way like that you get the salty beef and it's deep rich beef flavor and then you get that super seasoned rice and all of a sudden that fried sweet plantain comes in I mean wow that is a Thanksgiving and a burrito just Cuban style with Mexican influence with french fries on top get these eggs going poached here this restaurant is absolutely amazing it's an alternative to like traditional breakfast lunch plate I have the Chula fritters what makes the food here so good the different spins she puts on it and the chef doing the spinning here is Catherine Gonzalez who didn't have to go far from home to find her inspiration I'm using recipes from Mom and I kind of infused it with some of the things I learned Mom's red chili chilas the chil kilas are fantastic I can eat those every day the meat is so tender the sauce is complex and flavorful so what are we making my mom's Chila Kia we're going to make the rub salt garlic powder pepp paa paprika onion powder and cumin and it's going to go on the pork cushion brazing liquid a little bit in the bottom yep go in the oven 250 whatever the oven's working during the day it just goes in there you can't you can't wreck it next step red chili red chili California Chile okay California Chile I know my chile yeah you do know your Chile break off the stem the seeds when we dump them we save them we make our chili oil so we're going to rehydrate these a little warm water leave them on the stove an hour and put them into the blender a little bit of that water that we cooked them in hot tub and flavor to then just a little bit of water to thin it out crushed Mexican oregano cumino onion the garlic and the salt next up we're going to make Datt and onion Jam grape seed oil Sweet white onion dates add sugar to this water all that precise measurement that goes on here you like that and an immersion blender that's going to get messy I'll be back here that's like culinary napom sugar and dates that a little sticky Bernie we're let it cook down so now we're going to make the mom's chil like okay so okay so ooo okay I got you grape seed oil Sweet white onion our housemade corn chips put the red chile sauce on top and then the pulled pork should call this dish next to Ken you're going to be calling mine green onion gesso Fresco what avocado slicing is that method here how many do we give it we give you like three I guy do the micro greens chil oil on here that you made from the seeds that you kept yep and a little bit of onion Jam for the wrong people there'd be an egg on this there would be an egg on that going for a personal best right now and it's so hot that's that was more like a pig eating the chile sauce it's silky lot of Chile flavor you do this really Dynamite pork you go a little bit extra with that the chips are nice and crunchy the jam is just that kind of that funky little twist that makes it yours that's the next level welcome back triple d uh Hunter is leading the show on the Hunter and Guy triple D experience we're at Vita Cantina Chef David here in Port Smith New Hampshire is bringing Real Deal Mexican food to the folks of the Northeast buy our table 31 two fried shrimp tacos you can't get anything like it anywhere else in town I'm so intrigued by the menu pig head platter in the window it is literally a pig's head homemade corn tortillas on the side it's kind of like having like a pulled po Taco but it's more experiential let me just get this straight we're talking full split and half pig head yeah where's Andrew Zimmer when you need him hit it all right we're going to make a brine some water sugar salt little curing salt and a little bit of garlic and then once it comes to a boil we put it into the walk-in cool this down take the Brine and pour it right on the head got to clean them up there so he's going to sit there and brine for a couple days then what's next we'll take it out give it a rinse and let it cook in its fat basically com fee the head exactly 8 hours D then it comes out we let it cool slightly rub it with our salsa verde it's grilled tomatillos pablanos sanos cilantro onion and garlic and then we fire it off in a 500° oven uncovered so it blisters the skin for about 20 minutes so you're going to get the chichiron of the skin Y and then everything inside is just cooked down bring it onto the platter wow look at that we'll serve it with cilantro onions lime our housemade Salsa fresa Salsa ver and mango habanero and then of course flowers and the stack of our housemade tortillas and then you just go at it where do you start you just dig in look at that this is ridiculous I'm getting that right into that Jou just pulls apart huh look at that so you grab tortilla yep oh man that's about as real deal as a guest right there bro it's not a bad thing that's a fantastic thing I know it's got to be a little unique for people to have this culinary experience but the truth of it is the flavor when you've got the skin the bone the fat the Brine and the roast with that salsa every over the top of it I mean that's ridiculous so much flavor that's one of the most beautiful presentations of roasted pork I've ever seen thank you very much not one for me a thank you appreciate it dad even when they're taller than you you still end up feeding them here we go the best pull pork you're going to get so succulent when you bite into it awesome experience run around table 42 please what you've done is transformed a small area of New Hampshire into little cultural Mexico that's awesome thank you nice job Chef thank you I got to head over here and try some more wow I got chicken fajitas it's an amazing place to come and eat authentic Northern New Mexico food the chili is the best here you have the rest hanging out side the Doby walls and everything this area is known for and when Adam Medina and his wife Ray Linn opened this traditional spot they went into it with the help of Adam's late father my dad was in the restaurant business forever his dream was to open up a restaurant I got out of culinary school this place came up me and my dad my mom and yeah the four of us started it so who are we cooking with today me you won't come back if you cook with me all right what are we going to make Chef carel caral Dada is marinated pork and they mother and more chili and it's just awesome what are we kicking off with pork stock for our chili sauces this is New Mexico New Mexico chilies they're showing off cuz we're in New Mexico I salt the bones first necks and backs put them in the oven 475 a couple hours bones go in here we add vegetables onions celery garlic tomato paste and some red chili pods put it back in the oven about 45 minutes to roast them off okay you glaze pull all the flavor out of that this goes in there back oh dear okay the water simmer again 5 hours or so we'll strain this I reserve like a quarter of it reduce that for my marinade for my car laala I've never heard of someone marinating pork in a pork stock yeah we're making a base water crushed red chili kiv and chili powder so we blend this reserve for the red chili sauce we're going to make but now you're going to add other ingredients to it that will make it the marinade yeah garlic white vinegar salt and then our reduced pork stock blend this and what is the pork that we're using for the aavata uh it's a pork sirloin how long's this pork going to marinate at least 8 hours what else are we going to work on got red chili sauce the ground pork we fry this pretty crisp and make a r with the flour then we add our freshments garlic chili mixture so I get some stock in here so that pork stock is like one of the backbones of the restaurant yeah a little bit of salt let a simmer about 30 minutes how do you make the rice we start off by Browning a a par oil rice toasted with oil got it and then we add pork stock this dish doesn't take pork stock unfortunately the one thing that doesn't get pork stock celery and onions py tomatoes water some salt pepper some granulated garlic and bile Leaf cook it about 35 minutes all right Chef let see it so rice beans what else marinated pork this is our Chile K sauce that we made earlier a healthy amount of sauce huh lettuce tomato and there we go can't tell you're hungry you're just shoveling it's like try to eat with a Tasmanian devil the sauce has got a real depth of flavor it does good amount of heat really tender lots of flavor I love the amount of sauce you put on there because now you can incorporate to the beans and the rice I see why everybody loves it car the other plate the meat is just what really brings out that chili flavor just amazing can't beat it anywhere just like Mom's this is the only place we go to for Mexican food in town Cho goes with the salsas the ingredients are fresh they make their own SAU and it's been legit since you started coming 20 years ago yes the food here is very similar to my hometown probably because Felipe CA and his wife Elizabeth have been serving up authentic recipes from their hometowns for decades what type of Mexican food is this sakas halisco region okay North Central our food is not too heavy in spices what are the key dishes the PO pipan pipan on the Poo I've had the PO and pipan many times you can taste pumpkin seeds to spices they always come with some nice ricey beans it's really good okay Chef what are we making poo and pipan so chicken and pipan is the pumpkin seeds we start with the chicken water garlic tomatoes onion and then chicken breast bone on skin on for flavor the salt and how long are we going to let this cook for what is the next step the pipan sauce to then the chil AR of course is the spicy the California and is the pipon sauce more like a mole yes it is to them around until we start coughing and sing you can smell them right now now we soak the Chiles next pumpkin seeds these are more delicate got to keep an eye on it the smell tells us yeah when it's time to go pumpkin seed with the shell they take a bit longer and then the blue corn well he does it so we have the Chile now rehydrated with water some chicken broth and this is the stock that we cook the chicken in correct Let It Go Crazy we put the oil cook that off like a steam bath and flavor town right there chicken bro the pumpkin seeds the blue corn those are going to get mixed with some water some chicken stock and water and then puree that we thicken it with the seeds in the corn how long will it cook 30 35 minutes what are we making salsa for the Mexican rice we start with tomatoes garlic salt onions okay water and byebye now we go with the rice stir the rice until it gets kind of a brownish color that's what's going to make it nice and Flaky add the salsa chicken stock cook 3 35 minutes now we're going to Plate the pipan okay beans to the salamander doing it old school right there Shred the chicken okay into the hot chicken bra coming over hot look at that nice flaky rice like that and the chicken I can't wait to try this Pian this sauce is going to be legit what is this here Chef south southern we do that from scratch all right good looking tortilla the freshness of the tortilla is really good flavor the chicken is tender the Diablo hello the sauce is hot and the peip on it's got the flavor of the enchilada but the richness of the mole outstanding the rice is nice and light and Flaky the beans are creamy and silky that's got to be something you could serve to your mom I mean legit poan right here poo pipan tastes a little spicy but really good their chicken is outstanding po tto Table 9 everything is like 100% they're always on their game you get that kind of Tony or flavor you know then you feel a it's good masi papa for Alex today was the first time I tried the masi papa it's got that like potato pancake in there you kind of have to figure it out and then once you do you're into it what tort are we into now the masi papa potato and Masa yeah oh so a vegetarian tort yes huh we're going to start with some mashed potatoes some masarina salt oil and water okay and we're just going to make a sort of rustic little dough I feel like I'm getting a soap with potatoes in it that's exactly what it's like see that that goes down real lightly that was just about right put our chili in roasted down jalapeno kind of get it tucked in there give it another smush from here we hand shaped it could you make this more difficult it's a salered position so I'll order this a day ahead of time exactly make sure that somebody can have this ready to go we're going to par bake it what 350 for 20 minutes got it and what are we making here roasted Tamarind Tomatoes those are going to go on the sandwich yes tuck our Rosemary in this isbe the least traditional thing we do here some avocado leaf that we're putting in habanero garlic diluted Tamarind paste this is weird bit of oil salt and some pepper roast this off 375 about an hour and 20 minutes what are we on to next we're going to make jalapeno Mayo charred chili garlic salt lime juice some mayo let's see it okay Chef so we're going to put our jalapeno Mayo on first we going to hide behind this thing Tor is as big as your head that's what we're going for good well you almost covered that okay once our waches are baked off hand fry for about a minute both sides going right on top wow The Tamarind tomato I think I'm feeling lucky I'm going to get three there you go queso boto it's like queso fresco and it's got a little chili and cilantro fresh onion with cilantro and lime slices of avocado shredded cabbage and pickled onion and that's all she wrot that might be one of the best vegetarian Mexican Tores I've ever had great crunch it's creamy it's spicy it's Tangy it's Rich the acidity of the pickled onion is a must the avocado flies right in then you get a little bit of fat coming through from that cheese that's Dynamite anyway you slice it I'd order that every day fish tacos please on the fly to me is the most authentic Mexican food the flavors are unmatched be faitas the three generations are amazing we have Alex and Alex and Sylvia it's the grandfather father son Trifecta and they've been giving Canadians the flavors from Sylvio solano's Homeland since he opened in 1988 where you from originally what kind of Mexican food are we doing most of the traditional from all over the Mexican world you're taking the best from around mexic I've had almost everything on the entire menu and it's always changing too K kill pick up had the chili killes today he like a corn chips casset all with some melted cheese and pickle onion too Magic on a plate what are we making now green chilak killas start with Mira is this a stick yes it is tomato sauce Cayenne oregano salt and pepper garlic chili powder cumino and Tom and this right here is just cooked chicken thigh and breast that's right this will just start to shred apart as it Cooks inside right and that's why we use this cuz if we use the like metal spoon it'll start cutting it up too soon that's why how long are we going to let this stew down 25 minutes and just a little bit of water and that's all she wrote for the Chile Vera sauce we blend onions grilled garlic and jalapeno a lot of cilantro and then the tomatillos that have been grilled and then boiled in a little bit of water so all that juice goes in together all the flavor that's right pepper and salt and a touch of water uh what do we have next very basic cheese we've got the uh milk up to Temp 100° lime juice lime juice and a bit of vinegar let this curdle and then we're just going to separate it squeeze out any less liquid and add salt let it rest and be ready for service yes let's see this your Butter's on in a little cilantro and onion mixture interesting haven't seen this happen chicken and then the sounds like the tortillas this is when the magic happens so you take these chips and you dump them right into the salsa you're going to toss this around and they're almost going to get a little wet it is a combination between like a deconstructed enchilada me soy nacho thank you we just plate it mozzarella and then into the salamander going to Brown that cheese a little bit with beans and rice Crema more of this chanto onions pickled onions you better cesco and that's all she wrote color no we're going to keep going here oh and one chip one one crispy chip you bury me in this it is great you get a lot of great Tang a lot of acid you get the you know the tender chicken yeah excellent thank you have the chil kilas ver day the chilik kilas is my favorite dish the chicken is super moist and very flavorful it's the spicing and the flavors that connect with your mouth connect with your mouth seriously I've been coming to Salt and Pepper for a little over 10 years now why is it called salt and pepper we buy restaurant with this name and you kept the sign yeah they didn't have money to change it honestly the menu is so great it's hard to pick just one but the combination platter you get to try a little bit of everything Philly for table 26 having a great place like the L house at the base of the mountain is a treat for all of us chicken sandwich the lift is right there and this is usually where you come and get the frozen chicken tenders no Frozen Here Frozen's out there fresh is in here yeah elevating the slopes side menu was a gamble excuse me ladies taken by owner Kevin Joseph enjoy there were six restaurants in 12 years before I took it over and his secret weapon Chef Miguel Eero shredding in the kitchen Miguel and I get it all day from customers they're like wow the food's actually amazing you're a ski resort and it's good food Highland nachos with carnitas coming out we specifically bring people here to try the nachos they are loaded layered and we love it so we're going to make some Caritas then we're going to place those in a nachos uh boneless butt or bone in bone is the flavor break this down then I salt it what are we going to cook this in in L and bacon fat cook this one until it's a nice bold color this is what we're talking about that golden brown color oh yeah we're going to squeeze some oranges into it you leave the oranges in there too now the garlic in stand back there careful and then we're going to pour all that water in there in the oven 3 hours stir every 20 or 30 minutes correct got it we use fresh guacamole for our nachos fresh avocado every day jalapenos without the seeds chopped down nice same thing with the onion cilantro lime juice and a little salt and pepper delicious Mone what do we got next the cheese salce chees cheese fondue fondue you got R salted butter allpurpose flour so you're going to warm the milk up before you drop it in sharp cheddar and alad cheese alad is like pretty close to monter and then the milk and cheese to the root oh okay we add the chips we're making two nachos or one it's one nachos but I would like to get melt like every and everywhere you know so I have to make to l so in the oven probably 6 700° right now just slice it off we got to add some pitas yeah just falls apart beautiful red fried beans oh good thing when you're eating this you're going to go work it off in the on the mountain cheese sauce and this is just the one beginning layer second one you're not going to get a bad bitee so we have the pck Theo first need a bigger plate fresh wack pickle jalapenos and it's with the crma every chip has got to have the good it y the way you make the Carnitas is really moist the Pickled veggies are money on that really good clock too these are deconstructed taito yep it's got the crunch it's got the ingredients ex this is probably one of the best nacho presentations I've seen okay Chiller one more minute on the Carnitas it's not just the first layer you get down into the bottom and it gets better up we're Wine Country but this the what I I feel like I'm in Mexico when I'm here your favorite thing on the menu car tacos we take them down and this really is where I bring my family and friends how is it Mom fantastic every time I bite into it it reminds me of Mexico cuz owner Alma Mendes caras grew up there Al how long have I known you 5 years we both get our hair done by the same guy theas is coming where did you get all the recipes from from my my mom my sister we have our own way to make our food and for it's still the only way you make everything from scratch everything from scratch the soapes the carada the tortillas you name it the handmade tortillas so good tortillas up it makes a great difference we're going to make regular size tortillas for tacos this starts with adding the Masa and this is dried corn yeah use water in here this is the hard part getting the Masa ready so we want it to be just a little bit tacky put a nice firm balll so it doesn't dry out that's one big tortilla yeah now where did this come from it's up from Mexico I've never seen this one this is like like the Terminator of tortilla makers do you know that someone's probably going to steal this today no yeah now you Patty yours a little bit before you put it down yep you have to go like this and you got to make that noise when you're doing oh yeah and press and this is the tortilla so now what are we going to make we're going to make the carada tacos the famous carada at lanita yes I've been asking for this recipe since I've been coming here for the Last 5 Years better not be super simple because I have never been able to figure it out it's really simple we have some chopped onions cook a little bit the onions here like your air drumming when we hear this noise that means that we're cooking put the meat on it and then we have to stop when you're shopping you have to shake your booty that's part of cooking it yeah I want this to be a big window here I'm done not being able to see back here it's going about 30 minutes when it's almost ready we add some lime juice and we're done here's the tortillas that we just made cook them up to the nice and brown so now we're ready to make our Taco we have to put some onions cilantro and some salsa and you make the salsa too we made the salsa we add radishes lime and some jalapenos and yeah ready to go look at that setup so simple but so good onions almost have their own sweetness to them and the natural juices and the fat from the meat cooked everything but I'm telling you something there's just nothing that can beat the handmade tortilla and cooking it the right way and Shake Your Booty and Shake Your Booty the right way great job is up every single spice has a little piece of Mexico in it this is why we come here real as it gets is delicious everything's authentic nice and fresh you know what's been really fun for me is I never knew what went on behind the scenes I just knew the food that came out of the little window was great what is going on here in Big Mike's Playhouse Central Texas barbecue what are we smoking with all postto what kind of bits propane tanks that we modified 100% stick burner it just really is pH phenomenal brisket tacos for Hector brisket tacos are amazing it just melts in your mouth that's the type of brisket that I love and the thas oh my gosh of course you don't come down to Texas and not do brisket let's get after it all right all of our beef is primed that's a big stamp to be putting on something we're going to go ahead and trim it up we going to trim it or give it a pedicure that was one of your lines that's a Le Zinger right there start off with a little bit of what we call the meat glue it's a little bit of pickle juice mustard mustard I've never seen that before gives a great little vinegar to it kosher salt seasoning salt and then we use three different grinds coarse pepper extra coarse and Cracked Pepper if we would been doing this in $6 Million Man style we' be done with this you go once we get this done we go directly to Smoker so these are the old propane tanks run it typically 250 250 we're going to put the big in with all the fat towards the heat how long 12 hours rest up to 8 hours got it tortilla time allpurpose flour a little bit of salt baking powder smoked r rendered brisket fat gets nice and clumpy ready for the hot water we'll let this rest how long minimum of 1 hour roll them out and then we're going to cook them on the flat top tortillas are done and I got to say they are gorgeous brisket done looks like a chocolate cake love how that pepper hangs on there add a little bit of sauce and then we're going to make our brisket Taco start with the brisket that is a portion cheddar cheese housemade salsa Roa that is a taco that's a lunch this is about as scratch made as they come M it's delicious smooth the fat inside of the tortilla love it it's tender it just comes apart and the fact that you're doing Prime yeah it's probably one of the best brisket tacos I've had awesome dropping two tortillas for tacos I love how he does his brisket very peppery on the outside and kind of crunchy it's just fantastic you look at it in false partk melting your mouth what you're doing is the kind of stuff you find out in the middle of nowhere when you drive up that roadside place and people have that mindblowing barbecue that's off to you got two brisket here Taco Gordo is the best Mexican food this close to the Canadian border tinga brisket beans and rice I'm from California and this is the first place in Vermont that I felt encapsulated what a true Taco is Real Deal Southwestern Mexican I didn't know how much I needed Charlie's tacos that craving took hold when Charlie Seymore first rolled out his Taco C in 2014 then blew it up to a brick and mortar bringing West Coast flavor all the way to New England I love the El pest store the way they roast it on the spit the pineapple you can't get a better Taco it's just like a religious experience today we're going to do the alpast store we're making our house adobo we start with our dried spices and chilies we toast these off the wah and the pasas and the Chipotles I like it what else are we doing peppercorns cloves cumin got it some cinnamon this I'm impressed with the anado seed yes dude where'd you learn to cook a misspent youth he was in a band called misspent youth the beautiful thing about that anado seed really gives that beautiful red Hue in Latin food these go on to soak let me set some background steeping music you're good at that well it's misspent youth we're playing a show later on yes I have the album can you sign my shirt Chili's into the blender here apple cider vinegar raw black and garlic our spice mix oregano sugar salt little more liquid we're going to use boneless pork butt yes we get it cold slice it then how long are we going to let this pork marinade at least a day got it start stacking the Ala store looks fantastic pineapple on top pineapple on top super important next up this is our salsa Roa okay wos couple of Chipotles roasted tomatoes toasted garlic ground cumin oregano sugar salt apple cider vinegar great little bit of steeping liquid delicious love the toasting of the garlic little kiss of the sugar sugar well done little bit of lard tortillas while these are cooking I'm going to slice you a little bit of this Al pestor love the pineapple on top Little Onion cilantro this is our salsa Roa here this is outstanding this is also probably one of the closest I've been to having authentic alpastor outside of Mexico the tortilla is great the alpastor is tender it's got a ton of flavor there's a good amount of char on this the marinade comes through the little piece of pineapple on top is key are we in flavor town right now I at Customs I am crossing the border that is a dynamite Taco welcome to flavor Town two El Pastor going to the bar it's fantastic Smoky Rich a lot of sweetness you can't get this kind of authentic Mexican anywhere in the Twin Cities maros it's like walking into a little cafe in Mexico and much more cuz when Fernando mayato and Horn hey ronell opened in 2011 they went for well pardon the expression the whole enchilada one side is full-blown restaurant right and I a huge menu the other side is Market you got a butcher shop you have a bakery right right we get a lot of people coming in here for the restaurant then come and explore the market three tacos Pastor the El pastor tacos are like getting street tacos they're super fresh with the nice cilantro taste and the crispy onions what are we into now we're going to make the Alp pasur sauce for the tacos got it we're going to start with the wo pepper orange juice lime juice cumin black pepper B leaves oregano Mexican oregano nice big super Bold Flavor aote this is the anado seed that's made into a paste but there's also flavors in this okay garlic onions salt white vinegar and then we use the big blender right here don't get this on me I only have one spiritual gangster shirt okay so we take the sliced pork we put it in there how long will it marinate for 24 hours next up we're going to do the salsa Vera right here we got the boiled jalapenos garlic the onions salt avocados and use the emerging blender go ahead and start pour pouring the oil slow how's that that's fantastic next thing we're going to do we're make our tacos onto the flat top little bit of oil drop some onions and a little bit of bacon and a little bit of bacon too and pineapple all going to cook together we do like double tortilla how many do I get 12 three three three three works for me okay so we got the alpur tacos cilantro onions a little lime juice okay here's the avocado salsa that we made let's see what you think there is no way we're in Minnesota no way the meat perfectly marinated it's got a nice crisp to it right amount of onion tortillas are charred the salsa is outstanding nice job buddy wow we got a line on Venice Boulevard let's get this place moving La is the best place you will find be 100% how'd you find it just walked up to it just driving by yeah on 1 to 10 where do these guys rate they about 10 for me that's exactly how yasmani Mendoza and his family felt about their mom ever's cooking so they build her a food truck did you ever think this is what you would do it's crazy yeah what's the number one thing on the menu Kat tacos crunchy tacos with cheese that's all me right there is that what I'm getting oh yeah three this one is crunchy tortilla that has the cheese and then the bira on top you dip that taco in the consum and you make magic what are we starting with we're going to do the be paste okay Chile California cuz these have been steeped in hot water black pepper corns all spice clove a little bit it gives oh yeah just a touch cinnamon garlic the whole garlic and onion little water and blend that there it is okay really interesting to have that much all spice and clove in Mexican food for me this is because of the goat I goat what you're saying yeah strain this so the goat we add the Bea paste water salt into the pot so it cooks for like 3 4 hours then when it's done we'll pull the bones pull the fat but then we'll save the sauce for the consumate correct this is the Chile aror salsa with the oil so you got the flat top really hot so you can not only cook the tortillas and cook meat but you can also get it hot enough to sauté on it correct got it CH we have the garlic toast those off the oil the garlics and the chili Dar bable All In we add the water salt yeah right you see him step back smooth it's got a great acid to it almost like a vinegar acid this is delicious I'm K so hungry okay so hurry up this is a handmade tortillas that's the real key right there dipping it in that fat and then we add the cheese montere Jack this is the cook Bea we chop it and then we add it to the tacos is that a normal portion yeah wait a little bit for them to get crunchy it's good to go okay the limes cilantro and onions Chile got to put lime on tacos lime and hot sauce bye-bye folks nice knowing you going to Coma town without question one of the best bot tacos I've ever had thank you very much it's not gy it's not too spicy it's not too salty it's imbalance and then you get a great mixture of the onion in the cilantro you got to come down here and do that dunk if I could figure out how to get in the consume in a kitty pool that kind of weird huh goat is wonderful it's the best this is tender and delicious and have you had Bia before I have not never had goat no you just goat for it and whatever that sauce they do it just has that juicy flavor it's the con for me is Top Notch one when you think about Mexican food what is the difference between The Good the Bad and the Ugly definitely the sauces but also the rice and beans and how these guys do excellent it lived up to the height want I can't say enough about how good everything is every bite is a magical bite it's perfect really has the sassone of the family you really know s s the family that would be the Muno family with veteran Chef papaito leading the charge have you always been this close of a family all the time we always did a lot of things together like taking the plunge and opening this joint in 2012 with a menu based on Mom's recipes this food is delicious it's fresh it's flavorful you just can't go wrong with anything what's your favorite thing on the menu the tamale P tamali ready it's the best we're going to make tamales tamales I'm GNA do the pork pork tamale so we're going to put in a pork butt that's been just cut up cook it in the water put some salt some onions Mexican oregano garlic and bay leaves and we're just going to cook it down cook it down the rest of this goes in there yes Mexican oregano okay black pepper black pepper corns got it the onion onions garlic cumin cumin sheet got it all spice then we're going to put some water where is my well why don't we put the water from the peppers what does Sao mean deliciouso you get upset we're going to add the peppers does the and California chili daral okay now we go to the hot oil yes going to strain it a little bit cuz there's some solid this is what you you want to hear oh it's SAU my mouth sh the flavor Jets turning on how long is that going to cook Chef 20 minutes and then we'll be ready to take and add it to the pork there you go so now we have the Masa yes okay we're going to put the salt little baking soda yeah to Puff it a little bit first shortening now we're going to put the pork stock into the Masa then we're going to start mix it up all together so I got the pork M oh yeah so broo skins they're mus okay you soften them in the water so they're pliable there you go okay over roll it there you go you know how to make tamales I made a few tamales in my day this is a tamali pot see that sits above the water as they cook all right Chef We Ready whoa look at that delicious the Masa has great texture the pork is delicious not too spicy and you got a good ratio it's not a bunch of Masa and a little bit of pork inside this is like a nice 50/50 etacos chicken fajitas there's nothing on this menu that is not high quality a crispy salmon tacos he takes recipes and makes up his own versions that's why it's so interesting and so delicious those versions come from Chef Antonio mata's Mexican heritage mashed up with the flavors from his wife Sarah's hometown of tal saich tacos please stable 10 I used to travel to Mexico and I get that same flavor Mexico has its states and states have representations of the type of foods that they make what type of food is this we have a verac Cruz we have Mexico City with like the Chile is from P the inada is totally unexpected I've never had anything like that before it's a mild green chili filled with beef and pears and it's just this wonderful subblime flavor what are we into now the feeling of the Chile Reno noada in noada means in nut sace in a nut sauce olive oil onions garlic apples and pears isn't this made at Christmas yeah it's actually a Christmas dish yes yes it is Guy we're going to add some races here salt black pepper oregano some thyme clove some Cino this is taken it to Christmas some cinnamon water we add the ground beef and I'm going to add the tomatoes how long is this going to cook down Chef 40 minutes an hour okay whenever is cool we start stuff in the poblanos we make the no sauuce yeah the recipe calls for walnuts but pans are more flavorful add some garlic a mix of cream cheese go cheese and feta cheese feta the old feta in Mexico cinnamon fresh onion Brandy salt sugar and some heavy cream milk just dropped the hammer and that's it delicious a Savory nutty sweet sauce that's great what's the name of our new band Savory nutty sweet sauce be performing tonight in Antonio chileo some beans some rice noada sauce CA cheese Mexican parmesan cilantro pomegranate p on the beans look at that this Savory spiced meat contrasted with this sweet salty nutty sauce and the little kiss of the pomegranate the little bite I love that you keep it traditional but you also kind of change it to what you think is going to be better like using the pecans that is one of the more elevated culinarily professional dishes I've had in a Mexican restaurant chileo right here this is so good I like the p in this absolutely amazing amazing Regional this is a place where you can get some very creative stuff this is like getting a passport into some parts of Mexico maybe you haven't been to Chef thank you Chef you're awesome very real deal right there table five order up anytime we want to go for breakfast everyone in the family let's go to perk fabulous food pancakes fresh fruit order up it's easy to get a good breakfast it's hard to get a great breakfast that's why restaurant vets Pauline and Carmen Martinez created this place we used to go out for breakfast all the time and we could never find something like what we would make at home so they decided to share their unique take on breakfast we call it classic Americana with a Southwest kick she throws in What She Likes he throws in what he likes the result a menu full of dynamic dishes like this one enchiladas are being plated it's really good even though it's got that one ingredient these breakfast enchiladas is going to involve the EG word what's EG oh eggs I'm sorry it does have them it doesn't have them in there okay not in there on or around them give me the run down first step is going to be the spicy New Mexico chili sauce chilies with the seeds hot water and salt cayenne pepper black pepper fresh garlic honey chicken base then we have Chipotle and adobo that have already been pureed and now we going to come together and do a little little blend up got try this m little yum wow oo little spice little heat in that so now we're going to work on the pork spice rub is the first thing we do and we're going to start with seasoned salt fresh ground nutmeg paprika cumin dark chili powder spicy Cayenne granulated garlic so we just roll it around a little bit okay then from there we're going to top it with our housemade santro alapo sauce this is a spicy version now we're going to add Cola and we're going to let this sit overnight and marinade then roast it 350 for about 4 and 1/2 hours dig it so we're going to pull this out and we're going to slice this is that money or what do not go and take my lines look at that just breaks apart so now we're going to now what are we going to do with it now we're going to take it from here and we're going to grill it on the flat top so it gets a nice little caramelized crisp on it and then we'll put it into the enela yeah very nice we're going to slice it up so it makes it a little easier to eat and then we're going to take these tortillas little bit of homemade Chipotle ricotta okay Dusty black beans and then the slow roasted pork goes right on top and we're going to to them with that spicy New Mexico chili sauce and two Incredible Edible eggs and top it with a little bit of fresh cilantro really good new Mexican chili enchilada sauce it's right on point a little bit of heat nice little sweetness to it from that honey called a breakfast enchilada call it a breakfast burrito call it whatever you want just don't call me late for it Gumm KN number one top notch it's the perfect mixture of new Mexican flavors with like the French cuisine ready I love the food but I also love the people that would be Randy Morris and Jennifer Peterson who just seemed destined to own this place we took jobs in this restaurant as waiters I had mentioned how cool it would be if we ever owned a little place like this and there's a legend about Talis Mountain if you say it how cool it would be if we ever owned a little place like this within a week the owner was like I don't want to do this anymore maybe you guys should take it over and the real magic was a package deal that included Chef Gabby Garcia how many people work in this kitchen just me and somebody else you have a cape you superwoman uh it's hiding I need to like uh spin so it come out po okay had the drunken chicken today it looks like a pot pie the most unique dish that they have here you're going to make what poo Boron okay drunk chicken drumsticks and thighs carrots mushrooms bacon yellow onions paprika black pepper parsley and salt red wine water and now goes in the walk-in then what happens we cook it the next morning for 45 minutes what are we making next the D for the chicken Boron where did you learn to speak English TV books I watch a lot of funny movies I saw you in Ridiculousness just so you know it's one of my favorite shows of all fil me too yes rob you got to get her on ridiculousness okay let's do this flour yeast it's been bloomed salt we're going to mix it pull it out let it rest yeah all right Chef where are we at the chicken some of the Jew with some of those veggies that were in there mushrooms red potatoes beans green beans roasted red bell pepper peas and then we do the dough we add a little bit of egg wash right over the top and then we put the tomatoes on top to cook yeah I have no idea what's going on at this point and then a little bit of cheese and ready to go in the oven 7 to 10 until Golden Brown look at how beautiful that is this is like kind of like dipping the bread into the stew wow it's delicious it's Savory it's light but Rich creative the chicken's so flavorful this is one of the most unique cravable pop pies I've ever seen I just can't get enough of it have you guys tried this PO Boron SMS delicious a great dish you can really taste the red wine and then surprise there's beans in there too Tada it's exciting to open up the crust is that not the bomb soul food right there another chicken B cilantro delicious salsa Everybody's Fine up please casual and funky the car in the boots really stuck out okay boys there's no other place like it pleas tle with two tacos okay case and is it always this chaotic I feel like I walked into a fiesta two fish tacos the food fabulous pretty much awesomeness enjoy the fish taco money everybody's happy cuz this ain't Susan Harry's first rodeo that's all I've done since I was the age 13 after running all kinds of restaurants she wanted to open a Mexican place so she brought in an old friend Manuel valette Tac and his brother Cho to do the food they grew up with appr have a good day it's like family it's awesome where I come for tacos big big burritos I've just been turned on to the carne adada carne adav two buritos it's really really good this is perfect okay we use the shoulder the pork butt yep nice and thin we clean it get all the silver skin off and then we 10 look at you man you are just a butchering machine it's not your first time huh so he comes in and pulls it off one time flaps it over and then turns it around and comes and pulls it off the other time that's perfect we in but what happens is he took three folds out of it see everybody in the pool everybody in the pool now we're going to marinate C okay Cayenne the garlic California Chile California New Mexico clove now you never grind up the clove we you put a hold bay leaf salt uh the oil look at that you were expecting the flavor Town reference I know you were now we use our hands okay no we don't you do it see like maybe overnight going to grill this or no you're going to put it on the oven for how long for a couple hours you need to get it really nice and soft I can't wait for this all the cooking is done man well in this little kitchen yeah this is it this is it got a p see how Tender Is go ahead and try pie Tac we're going to do a taco for you now we're going to cook it again now put a little bit more crisp on crisp on so we this two tortillas everybody loves this one oh yeah they love all we bring it over oh and then we have the little cilantro little onion and then also the lime that's it you don't mess with wow that's great flavor is amazing why even have the tortilla to serve it in my hand or in my shoe or my my pocket That Dough made from corn the key ingredient to any great tamali and we make fresh Masa here the way Vladimir learned to do it from his father raw corn dried this is to grind it up to make the Masa but first what do we got to do going to put the lime there the lime in the boiling water then the cor and how long is this going to boil 5 minutes yeah then it's cooled we have to wait 12 hours now it's ready to be rent get the skin off of it there we go the Skin's off and now into the grinder yeah nice hit it so what he's doing is he's trying to get the right grind look at that fresh Masa that is killer now you take the Masa we divided in 10B portion for the tamales for the beef and red got it this is going to make the shredded beef for the tamale yeah look at the pot it's like a little min hot tub onion garlic I'm going to do the meat you got it yeah go for a three-pointer next more onions some more garlic salt and some water so this going to go for about 3 hours that's right okay brother I like this this is all the basis of the chili sauce and then the puya mhm now we add water let him steep soak overnight rehydrate nice and soft look at this fles comes off that's it baby throw them in the blender little bit of water pure real nice that's right so we've got the carade chilies with a little bit of water now it's time to make the red sauce garlic onion black pepper ground gloves okay s Tomatoes water and that's it we blend it now the Tomato mixture's done now we put some of these pure chilies into this one right here all that to cook the beef that's right wow a lot of work man so we got all the beef shredded apart cool it down what do we up to now we're going to fry it a little bit on oil you know onions burn it a little bit flavor the oil right right got to take the onion out now we're dropping the meat in there all this meat's going to go in get a little bit of a Fred now some of the red sauce we made 8 gallons smells awesome okay so how much longer is this going to cook 15 minutes then we take it to the Masa uh-huh he's the basa of the Masa so the Masa baled up and ready to go got to separate we do the oil first thing kind of creams up the Masa salt baking powder that's what makes them nice and light and Aira and not super dense and hard okay now we mix it how many tamales will this make 70 tamales about 70 mhm we add some red salsa okay so we mix all this up and then we start building tamales that's right got it so we got the hus that have been soaked in the water so the're nice and pliable nice big fat ones too so it doesn't stick okay oh it's going to be nice and moist and some meat that's generous baby I hate when it's so much Mossa just a little bit of meat roll the Tamal Fold It Up TI add a little bit of salsa and a little bit more in there yeah there we go and then we're going to stand all those up in the steamer start it from cold stack them up 35 40 minutes then they're done that's right bread all right the size of this it's huge man the Moss is going got really nice flavor to it and the meat inside nothing like shredded Mexican beef great job brother thank you here's your two beef Reds it tastes great you can taste all the flavors blending it's really kind of sweet and beefy at the same time it's better than anything why is this fun you feel like you're in this little corner of Mexico ton Taco very authentic Mexican food tacos are awesome two tacos coming up chicken burrito got a little bit of an addiction for it this is my favorite food that's one of the biggest taco trucks I've ever seen how big is a two of us that's about 35 ft but when Renee valuel opened this joint in 91 first we got cargo bands and little bands and little trailers we needed a bigger kitchen order up so they got a buso coming up and since 99 Rene is using it to crank out the classics he grew up cooking in Mexico fish tacos we want to do food that's very authentic very deep in Mexico from fried pork rinds with salsa ver it's spicy it's really good to the Mayan standard conita pil the me is just tender and just goes down like water and this Regional specialty with pulled pork and ancho pepper sauce chilorio T never seen it I've been eating Mexican food all my life to make Lao first we're going to make carnitas we got a a Boston B right here we're going to take the fat out okay so we cut it into small pieces right put a little bit of salt and now we're going to put it into the hot pork L builds a little crust right put some Mexican Bell leaves all spice interesting I like that and orange here you go everybody in the pool simmer say frying slowly how many hours about a couple hours all right so it's all cooled down now shred it that's right I like that spice with the uh with the all spice in there we try to make the sauce and then make the torta that's right got it anchos love anchos oh yeah and pasas pasas we got a hot griddle we're going to put them in there it's going to help awaken the flavors and then we're going to steep them in hot water right okay so we keep the lid on it so it keeps the peppers submerged nice so what are you doing with the seeds we're just opening them up here right you can't make the sauce with the seeds and then strain the seeds out it did they become too bitter that's right we take all these now we're going to grind these up yes for the chilorio sauce I know this routine put the red peppers in the blender I'm going to put a little bit of the water okay exan oregano as you know it's different my favorino vinegar and then garlic cloves and salt after we put it through the blender we're going to strain it then we're going to put the sauce we're going to fry it a little bit of the L that we the pork in that's right this is gnarly that's what you got to do right there you got to cook off a little bit of that bitterness put so already shredded and we're just going to sit there and cook this up Let it coat and then we're going to make the torta that's right you can't make this sandwich fast enough so this is homemade bread yeah refried beans at the bottom so now we put the chilot on top refried beans almost work like the mayonnaise that's right okay A little queso little qu on top jalapenos then Tomatoes white onions marinated onions cabbage no with the Cabbage okay cilantro here you go look at that that out of bounds the freshness of the bread right off the bat then you get this hot little bit spicy the meat then you get the crunch of the onion and a little snap from the jalapeno this got to be one of the best torts I've ever had all right I mean one of the best dude Yellow Tail up talk about L Fusion this is where it's at your my little Burger thank you it's a great restaurant one the Cuban boor Chef Michelle Sanchez opened in 2012 after some truly dedicated service I was in the Air Force for 4 years thank you for serving our country thank you very much and he's still serving this time a mix of lot cultures close to his heart s Nao my wife is Mexican and so a lot of our dishes are that Cuban heart with the little sidekick of Mexican flare the chimy burrito that is my favorite it's kind of a mix between a Cuban and a Mexican burrito we'll take the tortilla throw it on the flat top give it a nice little warm up that's it voila all right so we got our three cheese blend you want to start on the base Choi rice my is that your mom's name that's my mom's nickname is Choi put the sweet plantains directly inside the burrito then we take the Vodka We Roll squeeze the ends roll again push in always make sure you push it in cuz it will blow up on you when it goes get gets dropped for the flash fry wao wo wo wao wao you're going to fry it I'm going to drop it cool oh chimmy football there you go we're going to slice it open we got all that goodness inside look at that the avocado lime the Crea Mexicana sour cream we use these as our fries we call it our Tangled love our fresh P Deo the chimmy burrito and don't do the knife thing do it the right way like that you get the salty beef and it's deep rich beef flavor and then you get that super seasoned rice and all of a sudden that fried sweet plantain comes in I mean wow that is a Thanksgiving and a burrito just Cuban style with Mexican influence with french fries on top get these eggs going poached here this restaurant is absolutely amazing it's an alternative to like traditional breakfast lunch plate I have the Chula fritters what makes the food here so good the different spins she puts on it and the chef doing the spinning here is Catherine Gonzalez who didn't have to go far from home to find her inspiration I'm using recipes from Mom and I kind of infused it with some of the things I learned Mom's red chili chilas the chil kilas are fantastic I can eat those every day the meat is so tender the sauce is complex and flavorful so what are we making my mom's Chila Kia we're going to make the rub salt garlic powder pepp paa paprika onion powder and cumin and it's going to go on the pork cushion brazing liquid a little bit in the bottom yep go in the oven 250 whatever the oven's working during the day it just goes in there you can't you can't wreck it next step red chili red chili California Chile okay California Chile I know my chile yeah you do know your Chile break off the stem the seeds when we dump them we save them we make our chili oil so we're going to rehydrate these a little warm water leave them on the stove an hour and put them into the blender a little bit of that water that we cooked them in hot tub and flavor to then just a little bit of water to thin it out crushed Mexican oregano cumino onion the garlic and the salt next up we're going to make Datt and onion Jam grape seed oil Sweet white onion dates add sugar to this water all that precise measurement that goes on here you like that and an immersion blender that's going to get messy I'll be back here that's like culinary napom sugar and dates that a little sticky Bernie we're let it cook down so now we're going to make the mom's chil like okay so okay so ooo okay I got you grape seed oil Sweet white onion our housemade corn chips put the red chile sauce on top and then the pulled pork should call this dish next to Ken you're going to be calling mine green onion gesso Fresco what avocado slicing is that method here how many do we give it we give you like three I guy do the micro greens chil oil on here that you made from the seeds that you kept yep and a little bit of onion Jam for the wrong people there'd be an egg on this there would be an egg on that going for a personal best right now and it's so hot that's that was more like a pig eating the chile sauce it's silky lot of Chile flavor you do this really Dynamite pork you go a little bit extra with that the chips are nice and crunchy the jam is just that kind of that funky little twist that makes it yours that's the next level welcome back triple d uh Hunter is leading the show on the Hunter and Guy triple D experience we're at Vita Cantina Chef David here in Port Smith New Hampshire is bringing Real Deal Mexican food to the folks of the Northeast buy our table 31 two fried shrimp tacos you can't get anything like it anywhere else in town I'm so intrigued by the menu pig head platter in the window it is literally a pig's head homemade corn tortillas on the side it's kind of like having like a pulled po Taco but it's more experiential let me just get this straight we're talking full split and half pig head yeah where's Andrew Zimmer when you need him hit it all right we're going to make a brine some water sugar salt little curing salt and a little bit of garlic and then once it comes to a boil we put it into the walk-in cool this down take the Brine and pour it right on the head got to clean them up there so he's going to sit there and brine for a couple days then what's next we'll take it out give it a rinse and let it cook in its fat basically com fee the head exactly 8 hours D then it comes out we let it cool slightly rub it with our salsa verde it's grilled tomatillos pablanos sanos cilantro onion and garlic and then we fire it off in a 500° oven uncovered so it blisters the skin for about 20 minutes so you're going to get the chichiron of the skin Y and then everything inside is just cooked down bring it onto the platter wow look at that we'll serve it with cilantro onions lime our housemade Salsa fresa Salsa ver and mango habanero and then of course flowers and the stack of our housemade tortillas and then you just go at it where do you start you just dig in look at that this is ridiculous I'm getting that right into that Jou just pulls apart huh look at that so you grab tortilla yep oh man that's about as real deal as a guest right there bro it's not a bad thing that's a fantastic thing I know it's got to be a little unique for people to have this culinary experience but the truth of it is the flavor when you've got the skin the bone the fat the Brine and the roast with that salsa every over the top of it I mean that's ridiculous so much flavor that's one of the most beautiful presentations of roasted pork I've ever seen thank you very much not one for me a thank you appreciate it dad even when they're taller than you you still end up feeding them here we go the best pull pork you're going to get so succulent when you bite into it awesome experience run around table 42 please what you've done is transformed a small area of New Hampshire into little cultural Mexico that's awesome thank you nice job Chef thank you I got to head over here and try some more wow I got chicken fajitas it's an amazing place to come and eat authentic Northern New Mexico food the chili is the best here you have the rest hanging out side the Doby walls and everything this area is known for and when Adam Medina and his wife Ray Linn opened this traditional spot they went into it with the help of Adam's late father my dad was in the restaurant business forever his dream was to open up a restaurant I got out of culinary school this place came up me and my dad my mom and yeah the four of us started it so who are we cooking with today me you won't come back if you cook with me all right what are we going to make Chef carel caral Dada is marinated pork and they mother and more chili and it's just awesome what are we kicking off with pork stock for our chili sauces this is New Mexico New Mexico chilies they're showing off cuz we're in New Mexico I salt the bones first necks and backs put them in the oven 475 a couple hours bones go in here we add vegetables onions celery garlic tomato paste and some red chili pods put it back in the oven about 45 minutes to roast them off okay you glaze pull all the flavor out of that this goes in there back oh dear okay the water simmer again 5 hours or so we'll strain this I reserve like a quarter of it reduce that for my marinade for my car laala I've never heard of someone marinating pork in a pork stock yeah we're making a base water crushed red chili kiv and chili powder so we blend this reserve for the red chili sauce we're going to make but now you're going to add other ingredients to it that will make it the marinade yeah garlic white vinegar salt and then our reduced pork stock blend this and what is the pork that we're using for the aavata uh it's a pork sirloin how long's this pork going to marinate at least 8 hours what else are we going to work on got red chili sauce the ground pork we fry this pretty crisp and make a r with the flour then we add our freshments garlic chili mixture so I get some stock in here so that pork stock is like one of the backbones of the restaurant yeah a little bit of salt let a simmer about 30 minutes how do you make the rice we start off by Browning a a par oil rice toasted with oil got it and then we add pork stock this dish doesn't take pork stock unfortunately the one thing that doesn't get pork stock celery and onions py tomatoes water some salt pepper some granulated garlic and bile Leaf cook it about 35 minutes all right Chef let see it so rice beans what else marinated pork this is our Chile K sauce that we made earlier a healthy amount of sauce huh lettuce tomato and there we go can't tell you're hungry you're just shoveling it's like try to eat with a Tasmanian devil the sauce has got a real depth of flavor it does good amount of heat really tender lots of flavor I love the amount of sauce you put on there because now you can incorporate to the beans and the rice I see why everybody loves it car the other plate the meat is just what really brings out that chili flavor just amazing can't beat it anywhere just like Mom's this is the only place we go to for Mexican food in town Cho goes with the salsas the ingredients are fresh they make their own SAU and it's been legit since you started coming 20 years ago yes the food here is very similar to my hometown probably because Felipe CA and his wife Elizabeth have been serving up authentic recipes from their hometowns for decades what type of Mexican food is this sakas halisco region okay North Central our food is not too heavy in spices what are the key dishes the PO pipan pipan on the Poo I've had the PO and pipan many times you can taste pumpkin seeds to spices they always come with some nice ricey beans it's really good okay Chef what are we making poo and pipan so chicken and pipan is the pumpkin seeds we start with the chicken water garlic tomatoes onion and then chicken breast bone on skin on for flavor the salt and how long are we going to let this cook for what is the next step the pipan sauce to then the chil AR of course is the spicy the California and is the pipon sauce more like a mole yes it is to them around until we start coughing and sing you can smell them right now now we soak the Chiles next pumpkin seeds these are more delicate got to keep an eye on it the smell tells us yeah when it's time to go pumpkin seed with the shell they take a bit longer and then the blue corn well he does it so we have the Chile now rehydrated with water some chicken broth and this is the stock that we cook the chicken in correct Let It Go Crazy we put the oil cook that off like a steam bath and flavor town right there chicken bro the pumpkin seeds the blue corn those are going to get mixed with some water some chicken stock and water and then puree that we thicken it with the seeds in the corn how long will it cook 30 35 minutes what are we making salsa for the Mexican rice we start with tomatoes garlic salt onions okay water and byebye now we go with the rice stir the rice until it gets kind of a brownish color that's what's going to make it nice and Flaky add the salsa chicken stock cook 3 35 minutes now we're going to Plate the pipan okay beans to the salamander doing it old school right there Shred the chicken okay into the hot chicken bra coming over hot look at that nice flaky rice like that and the chicken I can't wait to try this Pian this sauce is going to be legit what is this here Chef south southern we do that from scratch all right good looking tortilla the freshness of the tortilla is really good flavor the chicken is tender the Diablo hello the sauce is hot and the peip on it's got the flavor of the enchilada but the richness of the mole outstanding the rice is nice and light and Flaky the beans are creamy and silky that's got to be something you could serve to your mom I mean legit poan right here poo pipan tastes a little spicy but really good their chicken is outstanding po tto Table 9 everything is like 100% they're always on their game you get that kind of Tony or flavor you know then you feel a it's good masi papa for Alex today was the first time I tried the masi papa it's got that like potato pancake in there you kind of have to figure it out and then once you do you're into it what tort are we into now the masi papa potato and Masa yeah oh so a vegetarian tort yes huh we're going to start with some mashed potatoes some masarina salt oil and water okay and we're just going to make a sort of rustic little dough I feel like I'm getting a soap with potatoes in it that's exactly what it's like see that that goes down real lightly that was just about right put our chili in roasted down jalapeno kind of get it tucked in there give it another smush from here we hand shaped it could you make this more difficult it's a salered position so I'll order this a day ahead of time exactly make sure that somebody can have this ready to go we're going to par bake it what 350 for 20 minutes got it and what are we making here roasted Tamarind Tomatoes those are going to go on the sandwich yes tuck our Rosemary in this isbe the least traditional thing we do here some avocado leaf that we're putting in habanero garlic diluted Tamarind paste this is weird bit of oil salt and some pepper roast this off 375 about an hour and 20 minutes what are we on to next we're going to make jalapeno Mayo charred chili garlic salt lime juice some mayo let's see it okay Chef so we're going to put our jalapeno Mayo on first we going to hide behind this thing Tor is as big as your head that's what we're going for good well you almost covered that okay once our waches are baked off hand fry for about a minute both sides going right on top wow The Tamarind tomato I think I'm feeling lucky I'm going to get three there you go queso boto it's like queso fresco and it's got a little chili and cilantro fresh onion with cilantro and lime slices of avocado shredded cabbage and pickled onion and that's all she wrot that might be one of the best vegetarian Mexican Tores I've ever had great crunch it's creamy it's spicy it's Tangy it's Rich the acidity of the pickled onion is a must the avocado flies right in then you get a little bit of fat coming through from that cheese that's Dynamite anyway you slice it I'd order that every day fish tacos please on the fly to me is the most authentic Mexican food the flavors are unmatched be faitas the three generations are amazing we have Alex and Alex and Sylvia it's the grandfather father son Trifecta and they've been giving Canadians the flavors from Sylvio solano's Homeland since he opened in 1988 where you from originally what kind of Mexican food are we doing most of the traditional from all over the Mexican world you're taking the best from around mexic I've had almost everything on the entire menu and it's always changing too K kill pick up had the chili killes today he like a corn chips casset all with some melted cheese and pickle onion too Magic on a plate what are we making now green chilak killas start with Mira is this a stick yes it is tomato sauce Cayenne oregano salt and pepper garlic chili powder cumino and Tom and this right here is just cooked chicken thigh and breast that's right this will just start to shred apart as it Cooks inside right and that's why we use this cuz if we use the like metal spoon it'll start cutting it up too soon that's why how long are we going to let this stew down 25 minutes and just a little bit of water and that's all she wrote for the Chile Vera sauce we blend onions grilled garlic and jalapeno a lot of cilantro and then the tomatillos that have been grilled and then boiled in a little bit of water so all that juice goes in together all the flavor that's right pepper and salt and a touch of water uh what do we have next very basic cheese we've got the uh milk up to Temp 100° lime juice lime juice and a bit of vinegar let this curdle and then we're just going to separate it squeeze out any less liquid and add salt let it rest and be ready for service yes let's see this your Butter's on in a little cilantro and onion mixture interesting haven't seen this happen chicken and then the sounds like the tortillas this is when the magic happens so you take these chips and you dump them right into the salsa you're going to toss this around and they're almost going to get a little wet it is a combination between like a deconstructed enchilada me soy nacho thank you we just plate it mozzarella and then into the salamander going to Brown that cheese a little bit with beans and rice Crema more of this chanto onions pickled onions you better cesco and that's all she wrote color no we're going to keep going here oh and one chip one one crispy chip you bury me in this it is great you get a lot of great Tang a lot of acid you get the you know the tender chicken yeah excellent thank you have the chil kilas ver day the chilik kilas is my favorite dish the chicken is super moist and very flavorful it's the spicing and the flavors that connect with your mouth connect with your mouth seriously I've been coming to Salt and Pepper for a little over 10 years now why is it called salt and pepper we buy restaurant with this name and you kept the sign yeah they didn't have money to change it honestly the menu is so great it's hard to pick just one but the combination platter you get to try a little bit of everything Philly for table 26 having a great place like the L house at the base of the mountain is a treat for all of us chicken sandwich the lift is right there and this is usually where you come and get the frozen chicken tenders no Frozen Here Frozen's out there fresh is in here yeah elevating the slopes side menu was a gamble excuse me ladies taken by owner Kevin Joseph enjoy there were six restaurants in 12 years before I took it over and his secret weapon Chef Miguel Eero shredding in the kitchen Miguel and I get it all day from customers they're like wow the food's actually amazing you're a ski resort and it's good food Highland nachos with carnitas coming out we specifically bring people here to try the nachos they are loaded layered and we love it so we're going to make some Caritas then we're going to place those in a nachos uh boneless butt or bone in bone is the flavor break this down then I salt it what are we going to cook this in in L and bacon fat cook this one until it's a nice bold color this is what we're talking about that golden brown color oh yeah we're going to squeeze some oranges into it you leave the oranges in there too now the garlic in stand back there careful and then we're going to pour all that water in there in the oven 3 hours stir every 20 or 30 minutes correct got it we use fresh guacamole for our nachos fresh avocado every day jalapenos without the seeds chopped down nice same thing with the onion cilantro lime juice and a little salt and pepper delicious Mone what do we got next the cheese salce chees cheese fondue fondue you got R salted butter allpurpose flour so you're going to warm the milk up before you drop it in sharp cheddar and alad cheese alad is like pretty close to monter and then the milk and cheese to the root oh okay we add the chips we're making two nachos or one it's one nachos but I would like to get melt like every and everywhere you know so I have to make to l so in the oven probably 6 700° right now just slice it off we got to add some pitas yeah just falls apart beautiful red fried beans oh good thing when you're eating this you're going to go work it off in the on the mountain cheese sauce and this is just the one beginning layer second one you're not going to get a bad bitee so we have the pck Theo first need a bigger plate fresh wack pickle jalapenos and it's with the crma every chip has got to have the good it y the way you make the Carnitas is really moist the Pickled veggies are money on that really good clock too these are deconstructed taito yep it's got the crunch it's got the ingredients ex this is probably one of the best nacho presentations I've seen okay Chiller one more minute on the Carnitas it's not just the first layer you get down into the bottom and it gets better up we're Wine Country but this the what I I feel like I'm in Mexico when I'm here your favorite thing on the menu car tacos we take them down and this really is where I bring my family and friends how is it Mom fantastic every time I bite into it it reminds me of Mexico cuz owner Alma Mendes caras grew up there Al how long have I known you 5 years we both get our hair done by the same guy theas is coming where did you get all the recipes from from my my mom my sister we have our own way to make our food and for it's still the only way you make everything from scratch everything from scratch the soapes the carada the tortillas you name it the handmade tortillas so good tortillas up it makes a great difference we're going to make regular size tortillas for tacos this starts with adding the Masa and this is dried corn yeah use water in here this is the hard part getting the Masa ready so we want it to be just a little bit tacky put a nice firm balll so it doesn't dry out that's one big tortilla yeah now where did this come from it's up from Mexico I've never seen this one this is like like the Terminator of tortilla makers do you know that someone's probably going to steal this today no yeah now you Patty yours a little bit before you put it down yep you have to go like this and you got to make that noise when you're doing oh yeah and press and this is the tortilla so now what are we going to make we're going to make the carada tacos the famous carada at lanita yes I've been asking for this recipe since I've been coming here for the Last 5 Years better not be super simple because I have never been able to figure it out it's really simple we have some chopped onions cook a little bit the onions here like your air drumming when we hear this noise that means that we're cooking put the meat on it and then we have to stop when you're shopping you have to shake your booty that's part of cooking it yeah I want this to be a big window here I'm done not being able to see back here it's going about 30 minutes when it's almost ready we add some lime juice and we're done here's the tortillas that we just made cook them up to the nice and brown so now we're ready to make our Taco we have to put some onions cilantro and some salsa and you make the salsa too we made the salsa we add radishes lime and some jalapenos and yeah ready to go look at that setup so simple but so good onions almost have their own sweetness to them and the natural juices and the fat from the meat cooked everything but I'm telling you something there's just nothing that can beat the handmade tortilla and cooking it the right way and Shake Your Booty and Shake Your Booty the right way great job is up every single spice has a little piece of Mexico in it this is why we come here real as it gets is delicious everything's authentic nice and fresh you know what's been really fun for me is I never knew what went on behind the scenes I just knew the food that came out of the little window was great what is going on here in Big Mike's Playhouse Central Texas barbecue what are we smoking with all postto what kind of bits propane tanks that we modified 100% stick burner it just really is pH phenomenal brisket tacos for Hector brisket tacos are amazing it just melts in your mouth that's the type of brisket that I love and the thas oh my gosh of course you don't come down to Texas and not do brisket let's get after it all right all of our beef is primed that's a big stamp to be putting on something we're going to go ahead and trim it up we going to trim it or give it a pedicure that was one of your lines that's a Le Zinger right there start off with a little bit of what we call the meat glue it's a little bit of pickle juice mustard mustard I've never seen that before gives a great little vinegar to it kosher salt seasoning salt and then we use three different grinds coarse pepper extra coarse and Cracked Pepper if we would been doing this in $6 Million Man style we' be done with this you go once we get this done we go directly to Smoker so these are the old propane tanks run it typically 250 250 we're going to put the big in with all the fat towards the heat how long 12 hours rest up to 8 hours got it tortilla time allpurpose flour a little bit of salt baking powder smoked r rendered brisket fat gets nice and clumpy ready for the hot water we'll let this rest how long minimum of 1 hour roll them out and then we're going to cook them on the flat top tortillas are done and I got to say they are gorgeous brisket done looks like a chocolate cake love how that pepper hangs on there add a little bit of sauce and then we're going to make our brisket Taco start with the brisket that is a portion cheddar cheese housemade salsa Roa that is a taco that's a lunch this is about as scratch made as they come M it's delicious smooth the fat inside of the tortilla love it it's tender it just comes apart and the fact that you're doing Prime yeah it's probably one of the best brisket tacos I've had awesome dropping two tortillas for tacos I love how he does his brisket very peppery on the outside and kind of crunchy it's just fantastic you look at it in false partk melting your mouth what you're doing is the kind of stuff you find out in the middle of nowhere when you drive up that roadside place and people have that mindblowing barbecue that's off to you got two brisket here Taco Gordo is the best Mexican food this close to the Canadian border tinga brisket beans and rice I'm from California and this is the first place in Vermont that I felt encapsulated what a true Taco is Real Deal Southwestern Mexican I didn't know how much I needed Charlie's tacos that craving took hold when Charlie Seymore first rolled out his Taco C in 2014 then blew it up to a brick and mortar bringing West Coast flavor all the way to New England I love the El pest store the way they roast it on the spit the pineapple you can't get a better Taco it's just like a religious experience today we're going to do the alpast store we're making our house adobo we start with our dried spices and chilies we toast these off the wah and the pasas and the Chipotles I like it what else are we doing peppercorns cloves cumin got it some cinnamon this I'm impressed with the anado seed yes dude where'd you learn to cook a misspent youth he was in a band called misspent youth the beautiful thing about that anado seed really gives that beautiful red Hue in Latin food these go on to soak let me set some background steeping music you're good at that well it's misspent youth we're playing a show later on yes I have the album can you sign my shirt Chili's into the blender here apple cider vinegar raw black and garlic our spice mix oregano sugar salt little more liquid we're going to use boneless pork butt yes we get it cold slice it then how long are we going to let this pork marinade at least a day got it start stacking the Ala store looks fantastic pineapple on top pineapple on top super important next up this is our salsa Roa okay wos couple of Chipotles roasted tomatoes toasted garlic ground cumin oregano sugar salt apple cider vinegar great little bit of steeping liquid delicious love the toasting of the garlic little kiss of the sugar sugar well done little bit of lard tortillas while these are cooking I'm going to slice you a little bit of this Al pestor love the pineapple on top Little Onion cilantro this is our salsa Roa here this is outstanding this is also probably one of the closest I've been to having authentic alpastor outside of Mexico the tortilla is great the alpastor is tender it's got a ton of flavor there's a good amount of char on this the marinade comes through the little piece of pineapple on top is key are we in flavor town right now I at Customs I am crossing the border that is a dynamite Taco welcome to flavor Town two El Pastor going to the bar it's fantastic Smoky Rich a lot of sweetness you can't get this kind of authentic Mexican anywhere in the Twin Cities maros it's like walking into a little cafe in Mexico and much more cuz when Fernando mayato and Horn hey ronell opened in 2011 they went for well pardon the expression the whole enchilada one side is full-blown restaurant right and I a huge menu the other side is Market you got a butcher shop you have a bakery right right we get a lot of people coming in here for the restaurant then come and explore the market three tacos Pastor the El pastor tacos are like getting street tacos they're super fresh with the nice cilantro taste and the crispy onions what are we into now we're going to make the Alp pasur sauce for the tacos got it we're going to start with the wo pepper orange juice lime juice cumin black pepper B leaves oregano Mexican oregano nice big super Bold Flavor aote this is the anado seed that's made into a paste but there's also flavors in this okay garlic onions salt white vinegar and then we use the big blender right here don't get this on me I only have one spiritual gangster shirt okay so we take the sliced pork we put it in there how long will it marinate for 24 hours next up we're going to do the salsa Vera right here we got the boiled jalapenos garlic the onions salt avocados and use the emerging blender go ahead and start pour pouring the oil slow how's that that's fantastic next thing we're going to do we're make our tacos onto the flat top little bit of oil drop some onions and a little bit of bacon and a little bit of bacon too and pineapple all going to cook together we do like double tortilla how many do I get 12 three three three three works for me okay so we got the alpur tacos cilantro onions a little lime juice okay here's the avocado salsa that we made let's see what you think there is no way we're in Minnesota no way the meat perfectly marinated it's got a nice crisp to it right amount of onion tortillas are charred the salsa is outstanding nice job buddy wow we got a line on Venice Boulevard let's get this place moving La is the best place you will find be 100% how'd you find it just walked up to it just driving by yeah on 1 to 10 where do these guys rate they about 10 for me that's exactly how yasmani Mendoza and his family felt about their mom ever's cooking so they build her a food truck did you ever think this is what you would do it's crazy yeah what's the number one thing on the menu Kat tacos crunchy tacos with cheese that's all me right there is that what I'm getting oh yeah three this one is crunchy tortilla that has the cheese and then the bira on top you dip that taco in the consum and you make magic what are we starting with we're going to do the be paste okay Chile California cuz these have been steeped in hot water black pepper corns all spice clove a little bit it gives oh yeah just a touch cinnamon garlic the whole garlic and onion little water and blend that there it is okay really interesting to have that much all spice and clove in Mexican food for me this is because of the goat I goat what you're saying yeah strain this so the goat we add the Bea paste water salt into the pot so it cooks for like 3 4 hours then when it's done we'll pull the bones pull the fat but then we'll save the sauce for the consumate correct this is the Chile aror salsa with the oil so you got the flat top really hot so you can not only cook the tortillas and cook meat but you can also get it hot enough to sauté on it correct got it CH we have the garlic toast those off the oil the garlics and the chili Dar bable All In we add the water salt yeah right you see him step back smooth it's got a great acid to it almost like a vinegar acid this is delicious I'm K so hungry okay so hurry up this is a handmade tortillas that's the real key right there dipping it in that fat and then we add the cheese montere Jack this is the cook Bea we chop it and then we add it to the tacos is that a normal portion yeah wait a little bit for them to get crunchy it's good to go okay the limes cilantro and onions Chile got to put lime on tacos lime and hot sauce bye-bye folks nice knowing you going to Coma town without question one of the best bot tacos I've ever had thank you very much it's not gy it's not too spicy it's not too salty it's imbalance and then you get a great mixture of the onion in the cilantro you got to come down here and do that dunk if I could figure out how to get in the consume in a kitty pool that kind of weird huh goat is wonderful it's the best this is tender and delicious and have you had Bia before I have not never had goat no you just goat for it and whatever that sauce they do it just has that juicy flavor it's the con for me is Top Notch one when you think about Mexican food what is the difference between The Good the Bad and the Ugly definitely the sauces but also the rice and beans and how these guys do excellent it lived up to the height want I can't say enough about how good everything is every bite is a magical bite it's perfect really has the sassone of the family you really know s s the family that would be the Muno family with veteran Chef papaito leading the charge have you always been this close of a family all the time we always did a lot of things together like taking the plunge and opening this joint in 2012 with a menu based on Mom's recipes this food is delicious it's fresh it's flavorful you just can't go wrong with anything what's your favorite thing on the menu the tamale P tamali ready it's the best we're going to make tamales tamales I'm GNA do the pork pork tamale so we're going to put in a pork butt that's been just cut up cook it in the water put some salt some onions Mexican oregano garlic and bay leaves and we're just going to cook it down cook it down the rest of this goes in there yes Mexican oregano okay black pepper black pepper corns got it the onion onions garlic cumin cumin sheet got it all spice then we're going to put some water where is my well why don't we put the water from the peppers what does Sao mean deliciouso you get upset we're going to add the peppers does the and California chili daral okay now we go to the hot oil yes going to strain it a little bit cuz there's some solid this is what you you want to hear oh it's SAU my mouth sh the flavor Jets turning on how long is that going to cook Chef 20 minutes and then we'll be ready to take and add it to the pork there you go so now we have the Masa yes okay we're going to put the salt little baking soda yeah to Puff it a little bit first shortening now we're going to put the pork stock into the Masa then we're going to start mix it up all together so I got the pork M oh yeah so broo skins they're mus okay you soften them in the water so they're pliable there you go okay over roll it there you go you know how to make tamales I made a few tamales in my day this is a tamali pot see that sits above the water as they cook all right Chef We Ready whoa look at that delicious the Masa has great texture the pork is delicious not too spicy and you got a good ratio it's not a bunch of Masa and a little bit of pork inside this is like a nice 50/50 e\n"