- I'm here at the stage
where I'm feeling a
little top-heavy right now
or a little taco-heavy.
- In part one, which was
earlier this same day,
we crossed the border from
San Diego to Tijuana on foot
and immediately got started on
an ultimate Mexican street food tour.
We began with a chile
Relleno, ate a lamb's head,
had the richest jiggly Taco I've ever had,
and conquered a merry-go-round of Adobada.
Now in part two,
we're jumping straight into an
afternoon of non-stop eating,
the original Caesar salad.
And we're going to a stall
where you'll find one of the
world's fastest Taco makers.
(upbeat music)
- [Mark] Yeah, the thing about
Tijuana is like literally
you only have about a four
minute rest in the van
before you get to the next place,
and we're at the next place (laughing).
- Good seafood here.
- Oh man, wow, look at this place.
- It's like the middle of the afternoon.
- Yeah.
- This is--
- Not lunch.
- It's not meal-time.
(both laughing)
- That's why it's so empty.
(both laughing)
- When there's this many
people eating in a restaurant
in the middle of an afternoon,
on an off meal time,
you know it's just next level good.
And that's why we're here,
at an off meal time, in
the middle of an afternoon.
(background noise drowns out voice)
- They are famous for
their Camaron Enchilados.
- [Mark] Camaron Enchilados?
- The Camaron Enchillados,
these are shrimp enchillados.
- [Mark] Shrimp Enchilados, yeah.
- And it's made with, the shrimp,
it's cooked in butter,
- [Mark] Oh, man!
- With some chillies, okay?
- But then also really good is the pulpo,
which is the octopus?
- Yeah, the octopus and Enchilados,
and they put a little bit of merlin.
- [Mark] Oh, so it's together,
the pulpo and merlin?
- Yeah.
- Octopus and Merlin, and what
is the name of this place?
- El Mazateño.
- [Mark] El Mazateno.
- Yeah.
- Okay.
- It's a place, it's very
traditional here in Tijuana.
- [Mark] A very popular place here, mate.
(pots clattering)
(upbeat music)
Okay Paco, (laughing)
now this one is the pulpo and marlin.
- Pulpo and merlin.
- It's just exploding.
It's exploding with the
merlin and the octopus.
The other one is the taco de
camaron, shrimp enchillados.
- [Paco] It's spicy.
- [Mark] Spicy camaron,
hold it in with cheese,
and you can even feel how
crunchy that tortilla is as well.
- [Mark] All right, gracias.
- [Mark] And a little cabbage
on there too, brighten it up.
- [Mark] Now that's perfect
yeah, the balancing out.
- [Mark] Look at the
layers, look at the meat.
- [Mark] Look at the octopus
and marlin, just sprouting.
(laughs)
(background noise drowns out speaker)
- I'm running out of
taco vocabulary right now
to explain this but,
that's incredible, it's
like caramelized octopus.
The marlin is just like
minced up and binding it.
And the melted crunchy cheese, okay,
but the pro move that we
gotta do for the next bite,
I'm hoping not to lose a whole
octopus leg in the consommé.
- [Mark] This is the pro move though.
Little more jalepeno salsa,
and then to make sure I got
enough consommé on there.
One more, okay now we're good to go.
(upbeat music)
(speaking in foreign language)
- That's insane.
- The vibrancy of the
shrimp comes through.
- Mhm.
- That's insane.
- [Mark] Like the bounciness
of the shrimp, the chili,
and the spice in there,
and the salty juiciness.
I almost forgot about
their cheese (mumbles).
(background noise of restaurant)
There's nothing I'd rather be drinking
than fish consomme right now.
Oh, oh that's beautiful.
There's like an acidity to it, it's sour,
you taste that fish broth
and then you really taste the
smokiness of the chilies in here.
Oh, it's just like stew
is going down your throat.
Wow, that was yet another
just outstanding life changing
taco experience in Tijuana,
the marlin and the octopus was incredible,
but the simplicity of that camaron,
that shrimp was just mind-blowingly,
tongue-blowingly flavorful,
you gotta get them both.
That was delicious.
We're getting to a point here
where my stomach is
almost at full expansion.
I've never been so happy
and we're gonna take a little
rest now before the next meal.
(upbeat music)
Next up on this ultimate
food tour of Tijuana,
Mexican street food tour of Tijuana,
we're taking a little
break from the tacos,
and from the street food,
but this is like a pilgrimage destination,
this is a place I've
wanted to come for years
since Jeffrey has been
telling me about it.
And so we just arrived, this is the home,
this is where they
invented the caesar salad.
- [Jeffrey] It's like the
Buffalo chicken wings,
there are a number of stories
where people came in hungry,
VIP's said I'm hungry, you
gotta make me some stuff,
they didn't have what they wanted,
so they threw things together and boom!
You got a salad, world famous forever.
- A mistake!
- [Mark] Back in the 1920's I believe,
it was an Italian immigrant who lived
between San Diego and Tijuana.
And he is credited,
he invented for one of
his restaurants here,
using ingredients he had
in stock, the caesar salad.
This is the place, this is the hotel,
this is the restaurant, his
legacy lives on and we are here.
Immediately stepping in here,
it almost kind of has a Lowry's prime rib
kind of feel to it.
It's classic, you can feel the
history just oozing in here.
- [Mark] Oozing with caesar salad.
I love the wheel over
the whole wooden cart.
The precious caesar
salad bowl in the center,
with that dressing that is
just caked up on the walls,
the raw eggs, the garlic and the mayo.
We're gonna see the whole process
but I love that they make it table side.
- Anchovy.
- [Mark] Anchovy.
- [Waiter] Garlic.
Mustard.
Black pepper,
Egg yolk,
Lime,
Tequila, mucho tequila.
(laughing)
- [Waiter] Parmesan
cheese, one, two, three.
So you add lettuce.
(upbeat music)
- [Mark] Without a doubt,
that's the greatest salad
preparation I've ever seen.
Mixing it in the bowl,
only romaine lettuce.
I like how they don't cut it
at all so it remains whole,
but that's also necessary in how it coats,
the dressing coats each leaf of romaine.
Okay here it is,
my first bite of the
original caesar salad.
That is perfect, okay, best
caesar salad in the world?
You come here, you think
maybe fireworks will blow up,
and you just forget, they
invented it, this is it!
- [Mark] And it's so good though.
- That's it, it's perfect.
- [Mark] it's perfect.
- It's the essence of caesar salad.
- I'm gonna taste that
with a piece of crouton.
- It really is that good, I mean,
like the acidity of the dressing,
the garlic, and the anchovy,
you don't really notice the anchovy,
but you just, after all
he gives it the umami,
for sure gives it that umami.
Anchovy and parmesan,
it has it all, the history,
the flavor, the salad,
it's all in the caesar salad.
I think what also makes it,
is it has to be romaine.
It's perfectly crunchy, it's juicy too.
You literally bite down
on those lettuce stems,
and it's just juicy.
- [Jeffrey] Could you
imagine it with arugula?
- Oh no, it needs that crunchy juiciness.
(mumbles)
- Time tested and proven.
- [Mark] Caesar salad,
that was incredible.
And I think that his romaine
lettuce coating skills,
are part of what really stands out,
and also the romaine, has to be romaine.
That juicy crunch is what makes it,
mixing with the caesar dressing,
that was extraordinary,
and we have one more stop tonight,
one more taco stop to finish.
And it's actually not even
gonna finish this tour
because remember that stop,
one taco stall that we stopped
at earlier this morning.
(people chattering)
we didn't have a chance to eat there
because they were sold out,
but we're gonna eat
there tomorrow morning,
but we have one more taco tonight.
(upbeat music)
- Tacos El Vaquero.
- El vaquero.
- Carne asada?
- Carne asada.
And they have different
cuts, they have flank meat,
they have (speaking foreign language)
and they have (speaking foreign language)
- [Mark] We got out of the car,
you could just see and smell the smoke
just spewing out of this tent.
He's slicing up the beef right now,
their famous carne asada,
which is sonoran style grilled
beef of different parts,
grilled over open charcoal, hot charcoal,
grilled in front of you before you eat,
you smell the aroma, the
salsas are all out, beautiful.
- [Jeffrey] We need to ask for (mumbles)
(laughs)
- I mean, sorry, somebody has to,
the (speaking in foreign
language), the ribs,
because they give you the bone.
(speaking foreign language)
(chuckling)
(cutting board lightly thudding)
(speaking in foreign language)
- [Mark] Oh, this one
is the same, same, same.
- [Man] That looks really fatty.
(speaking in foreign language)
- [Mark] The picanha is the back leg
of the top of the sirloin, right?
We got flour tortillas here.
- [Mark] It's such a perfect blend of fat
and meat and juiciness.
It's so flavorful, its so beefy.
- [Mark] Wow, that's good.
- [Mark] This one is the arrachera?
- [Mark] Oh, arrachera
is like skirt steak.
Mmm.
The arrachera is amazing too.
So salty, meaty and flavurful.
- This is butter.
- [Mark] Yeah.
(speaking foreign language)
(upbeat music)
- [Mark] Oh that's like chili oil,
that looks like chili oil.
(speaking foreign language)
- [Mark] Final taco is taco de
costillas, which is the ribs.
And they're put the
entire rib into your taco,
so you can take a bite of the rib.
It's so fatty, it's so wow.
The umami, fire, meat, smoke,
wow.
- [Mark] This one is the actual rib meat
which has been sliced
off into the tortilla
with salsa and guacamole.
Wow!
It just gets better and better
and juicier and juicier.
Just try that rib, it's insane.
It's so tender,
like meat juices like
you've never experienced.
- [Mark] That taco was
groundbreakingly delicious.
Just the perfect grilled beef over fire,
in a taco, with the perfect salsas.
Look for them in cowboy
hats, stunningly delicious.
And that's gonna end our night,
we're tapping out for the night,
we're gonna wake up for one more taco
to conclude this tour of Tijuana.
But that's tomorrow morning for breakfast
because it was closed.
They had already sold out
by the time we got there this morning.
So one more taco which is
gonna conclude this tour.
But that will be tomorrow so
I'm saying goodnight right now,
see you tomorrow for another taco.
(upbeat music)
- [All] Good morning.
- I'm just coming under
the tree, good morning,
no I don't know the background
of this place yet, Scott?
- So this is Tacos Citos,
they do (speaking foreign language)
Scott] Which is beef birria,
and then they put some trippa in there.
You've had trippa in Mexico City,
they serve it wet there, here
in Tijuana they crisp it up.
So it gives a little bit
of crunch to that birria,
you'll love it.
- [Mark] And, it's also known as like the
fastest taco stall in Tijuana right?
- [Scott] I don't know if the
particular dude is here today,
but they're one of the quickest
taqueros probably in Mexico.
- He flips the consomme up in the air
and her catches it in the tortilla.
(mumbles)
(speaking foreign language)
- And I like it dorado, so a
lot of people like em soft.
- [Mark] Like a crispy taco?
Again, this is the place
we came yesterday morning,
but they were already sold out
and so we're back tomorrow,
back today, bright and early,
I cannot wait to try these.
(upbeat music)
- Been waiting for this the whole trip.
These were denied to us yesterday,
we shall not be denied today.
Mm, mm!
- The best part, is when
he swings in that juice,
that broth, that consomme into your taco,
that is gorgeously oily and crunchy,
and there's salsa, I'm gonna
add in some more chilies
before I start eating.
(speaking foreign language)
- You guys have the tacos?
- Yeah, tacos.
- Amazing.
- The lighting is a little uneven,
just the morning sunshine
coming through the trees,
I think that's live
music coming in, oh yeah.
See right there, what an environment.
I can't wait to try this taco.
Oh wow!
That is so ridiculously
juicy and crunchy, and meaty
and the salsa and the onion,
that is ridiculously good.
(mumbling)
- That is insane.
One of the greatest taco
I've ever had in my life.
I wouldn't want anything
else for breakfast, man.
Wow, no other way I'd rather
wake up in the morning
than with a grilled habanero.
- True!
- Oh that one is sweet, but
the heat builds up on you.
It creeps up on you.
- That's insane.
- Oh yeah, starting to be spicy.
- [Mark] It would've been horrible
to miss that final taco in Tijuana.
Unbelievable place, the contrast
of the juiciness of that
(speaking foreign language)
- [Mark] And just his unbelievably
fast taco making skills.
He's the type of taco
maker you could just watch,
you could along with eating,
just watching them make the
tacos will just fascinate you
in just every single way.
Their skill, their quickness,
their speed is unbelievable.
And it's just been an award
winning tour of Tijuana.
I mean we had tacos from all over Mexico,
but Tijuana is such a
melting pot of Mexico,
bringing so many amazing cultures
from around Mexico to Tijuana.
And you'll find just outstanding
Mexican street food tacos, in Tijuana.
I wanna say a huge thank you to Jeffrey
for arranging this and
(speaking foreign language)
- [Mark] Uh Scott for also
helping with the schedule.
I'll have their links in
the description box below,
but go follow Jeffrey, go follow Scott,
And Paco, thank you so much to
Paco for bringing us around,
and again, I'll have all of their links
in the description box below.
And I wanna say a huge thank you
to you for watching this video.
Please remember to give it a
thumbs up if you enjoyed it,
leave a comment below,
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Thanks again for watching!
Goodbye from Tijuana and I
will see you on the next video.
