- Send help.
Send water.
"Send Foodz."
- I'm Timothy DeLaGhetto.
- And I'm David So.
- We travel around to
different food festivals
where we eat all the eats.
- We drinks all the drinks.
- And we get all types of crazy
while giving you guys the most raw
and realest food reviews in the game.
- This is "Send Foodz."
- What's up, you sexy bitches?
I'm Timothy DeLaGhetto.
- And I'm David Slow.
- Welcome back to another episode
of "Send Foodz" on Thrillist.
Today we are in hot...
- Sunny.
- Blazing...
- Satan.
- Scorching...
- Stinky.
- Musty, Phoenix, Arizona.
Not the actual state.
We musty right now.
- We're musty.
- Because we weren't ready for this heat.
- Is it moist?
- But yeah.
Yes.
But I'm ready to eat.
So I've heard--
- You tickled me.
- I heard they got they
got some fire food up here.
And I heard they do like
this special Balut up here.
- Balut!
- Balut!
- Balut!
- Balut!
We about to try and get some refreshments
and get some food, 'cause I'm hungry.
- I'm hungry.
- Hungry.
- Haw.
- So we at Chinoz food truck.
- Yeah, Chinoz grilled food truck.
What we have here, shrimp rolls.
Nothing but shrimp.
- Every time you get a
motha-(beep) egg roll,
they always fill it with a lot of cabbage.
I'm talkin' bout this man don't play.
Where do you see cabbage in this?
It's all shrimp.
- Yeah, all shrimp, no filler.
- Tell me, nothing but shrimp in there.
- Mm, fire bro.
- We're too lazy to but
nothing in it but shrimp.
- It tastes like a fried Har Gow.
- What's that?
- It's the Dim Sum, the Shrimp Dim Sum.
- Oh, that is what it tastes like.
It's all shrimp, mad
crispy not greasy, poppin'.
- Delicious.
- Handle that.
- Yeah, what's up, bro?
- What else you got?
- Mongolian steak Philly here
with Sriracha fries.
- Yo, look at the size
of this damn sandwich.
It's (beep) wild.
- You tryin' to just have
us stop here and be done.
- This is how we do it.
This is how we do it.
- OK, well tell me about this.
The little poo par french dip.
- Where's the dip?
- I was about to say
where the dip at?
- Oh, where's the jus at?
- I'll give you the honors.
- Oh my god yes.
- Smell that.
- Is that the jus?
- Au jus.
- This is like, this is
like some sort of chicken broth?
- Uh-uh.
- It's a secret?
- It's a secret.
- Let me get that dippy dips.
- Get the dip, lets get a
beauty shot on this dip.
- Dip it.
- Who did this?
We dippin' it.
- Jus crazy.
- Stupid ass Tim.
- Damn, thank you.
- Wow.
- Ah!
- Is it, did you?
- It's burned.
- You spill it on yourself.
- Whoa!
- Oh my god!
- Wait, wait, wait, wait, wait, wait.
- It's 'cause he's Thai.
That's all.
- Ya, those are my peoples.
Those are loud people, I'm Thai.
We're like, uh.
- It's not the same thing.
- It's like were cousins
basically that's why--
- How bout that?
- How bout that?
- I think the best thing is
we had the kimchi corn cheese hot dog.
- Yeah, yeah, and the--
- Tekashi 6ix9ine elote, yeah, yeah.
- They got the Latin and Asian fusion.
So it's like me and my girl.
Ya know what I'm sayin'?
'Cause she's half
Salvadorian, and I'm Asian.
And we make one of these.
- Yeah.
- We love the elote.
We know about that street corn life.
But this (beep) right here
they took it next level
and fused some asian sauces
and some asian flavors.
- This (beep) look like corn on acid.
- Let me eat the ass.
- Ooh.
- Is it good?
- Mm.
- That ass is good huh?
- Wow, ooh that's spicy.
- OK well, I'm staying
from that hot sauce
- Ooh, wow.
- then real quick.
- What's the spicy?
- Green Sriracha then they
turn it into their own sauce.
- Everybody, when they do food nowadays,
they're trying to make it
look as Instagram pretty
as possible.
That's why they got all the
colors on it, I understand.
But the good thing about it
is it actually tastes good.
- I mean you can't go
wrong with some elote.
- All right, now get that joint out my face.
- Here we have the Korean
kimchi corn cheese hotdog.
If you have drank with a bunch of Koreans,
our classic bar food that we have,
which is like a perfect example of fusion, is corn cheese.
You have it with some type of
melted cheese, melty cheese.
- Melty cheese.
- Melty cheese!
Melty cheese, like mozzarella.
It's like canned corn mixed
with mayo, mozzarella,
and they bake it.
Or we put it under a salamander
and they just (beep).
- They put it under a lizard?
- No, a hot salamander.
They broil it.
And it becomes nice and
toasty and cheesy on top.
But they did that with the hot dog here.
Got a little sriracha, some
green onion, some cilantro.
- Some cilantro.
I like people that don't shy
away from cilantro, you know?
I fuck with it.
- Yes, I feel that way.
- Should we "Lady and the Tramp" this?
- Let's do it, let's do it.
- Lady and the Tramp.
- I'll be the Lady.
- OK, I'll be the Tramp.
- Mm, mm, ooh, bacon.
Y'all better not cut that.
- You know what that reminds me of?
It reminds me of just
like an LA street dog.
- Exactly.
- Just like, bacon wrap.
Then you got like a
little bit of the like,
the burn from the grill, you know?
- I like the char on the hot dog.
- Yeah.
- It's something you don't
get from a steam hotdog.
That char, sends it through
the roof, my friends.
- Ooh, I didn't get any kimchi.
- Has that nice vinegary, like, sharp kick
that cuts through like that
mayo that you have on it.
- Delicious.
Sweet corn.
- Send me a piece of that corn.
Get that corn out of my face!
- All right, now that David
spit all over this hot dog,
we're gonna go--
- We're done, we're done.
- We up here at a booth collabo.
This is Good Fortune
Kitchen and Drunken Tiger.
If people don't know what balut is, dawg,
let 'em know.
- Fertilized duck egg.
- Fertilized duck...
- Duck fetus!
it's a duck fetus that's chillin'.
- Yes.
- Almost a grown ass duck, but not quite.
- (beep) Beak and everything.
It stares at you after you eat it.
- So what did you guys do to it?
- So we want to do something
a little more creative
and have a little bit of fun,
so we made a house-made
longaniza sausage Filipino.
- Oh.
- Ooh.
So you guys kinda made like
a Scottish egg with this?
- Yeah, Scott--
- Exactly.
- Yeah, Scotch egg.
- Exactly.
- Got you.
- All right.
Let's get it.
- Let's try this out.
Thank you so much.
- Here we go
- Have you had a balut before?
- I've had balut before! 
- Balut!
- It's kinda like, it's
kinda freaky, it tastes good.
- So when I had balut for the first time,
it wasn't quite there yet.
There was no beak, there was no feathers.
- When I had balut that
(beep) said what's up?
- It had a cigarette in
his mouth and everything.
- He's like, " what's quackin?"
- All right, let's get it.
- Cheers.
- Cheers.
- I'll take a big ol' bite.
I got all sausage right
now, which is already fire.
- Oh my god, this is (beep), oh!
- You already got to the egg?
- Got a little feather in there.
That's all good.
- Maybe I'm not gonna look.
Actually.
- He was like studying
for his SAT's and (beep).
- These are like Khaleesi's
dragons right here, dawg.
- It's a super potent super
flavorful hard boiled egg.
- Yeah.
- With a little body in there.
- I gotta say tho, like
if you're scared of it,
try it this way,
because they definitely
add a lot of flavor.
- Any fear you had of
the duck fetus is hidden,
you know, with the sausage
and like the seasoning
and the crispiness of the batter.
- This is good man.
I actually (beep) with this a lot.
- Wow.
- Hey guys, put this on my bill.
Duck.
- That was good.
That was really good.
- So right now, we are at Magic Kitchen.
- Magic Kitchen.
- Indonesian Cuisine.
- You wanna see some magic?
- Yo, how the (beep)?
Yo, yo.
You're a demon bro.
- So what kind of Asian food is this?
- This is Indonesian.
So this is Indomie Rendang.
- Oh, OK.
- I don't wanna say "ren ding."
I feel like it's wrong.
- Rendang Redemption.
- And can we have a nice--
- Ooh, nice little soft-boiled egg in there.
I like.
- It's like an over-easy one, too.
- I like when it just
busts all over the place.
- So cheers.
- Cheers.
- Mm.
- I ain't gonna lie.
This tastes like something you would make.
- What, like my left overs in the morning?
- Ya.
- I love to take left over Thai food
or left over Chinese food,
toast up a little tortilla, wrap it up,
throw on some Sriracha
and that's my (beep).
- I mean, real talk, it's
not like gourmet (beep).
But these don't have to
be gourmet to taste bomb.
And this is pretty (beep) bomb.
- Oh, do meh, mother (beep).
- Magic Kitchen.
- One of my favorite like things I have
when I go to Thailand,
and it's also really popular
in Indonesia and Singapore.
It's called Hainanese Chicken.
- In Thai they call it
Khao Man Gai.
- Khao Man Gai.
- Khao Man Gai.
- Come on, guy.
- Come on, guy!
- Yeah, come on, guy.
- Come on.
- It's like they take
the chicken, and usually,
I mean the way my mom does it,
is instead of cooking the
rice in like regular broth,
they cook it the chicken broth.
I mean my mom, nothing's
gonna beat my moms,
you know what I'm saying?
- You know, a lot of people
say that their parent's cooking
is really good, and sometimes it's trash.
His mom's (beep) cooking is the (beep).
- Yeah, yeah.
- Like the (beep).
- Yeah, so I wanted to
definitely try one of these,
'cause they get the little
fusion hand roll situation
goin' on.
Smells fresh.
Cheers.
- Cheers.
- Mm.
- Mm-hm.
- Mm.
- Zesty.
When you get Hainan chicken,
you're getting it with rice anyway.
So you're really just getting
a nice little package.
Definitely have that ginger sauce
that you typically have
- Mhm.
with Hainan chicken.
The nice, fresh cucumber.
- Chinese little kick
to it, nothing crazy.
I mean...
- I like that.
- unless you're a gringo.
That's a white person.
- Oh, it's good.
It's not like my mom's though.
- Yeah.
- This is a tempura takeover.
We're talkin' about soft-shell crab and some skrimps.
If you don't know what
a soft-shell crab is,
typically it's gonna be a
blue crab that molts its shell
after it kinda grows out of it.
It pushes its hard shell out,
it swells its body up with
water so it could molt it,
and during that molting
stage, it's soft as hell.
And about a couple of days later,
it'll grow it's hard shell.
But they grab the crab before
that, and then they cook it.
- And if you don't know what
a shrimp is, it's like those
little things in the
ocean, the little ones.
- There ya go.
- Ow, it's hot.
- Oh, do it.
- Mm.
Do it, do it.
- You know what it's hot if you a bit--
No, it's not.
It's actually hot, OK.
- Mm, mm, mm, mm, mm.
- Mm!
- Mhm, mm.
- Mm!
- You know, sometimes
when people do a tempura,
it gets a little soggy.
- Yep.
- But this (beep) right here,
nice little light crunch to it.
- What's this here?
- Right there, that's
that soft shell crab.
- Oh god.
- Yeah.
- Molted off it's hard shell,
and there you go people.
- I'ma eat the booty.
Mm.
- Well you eat the
booty, I'ma eat the face.
- Yeah, yeah.
Mm!
- OK.
- Wow.
- Oh, yeah.
- Oh, wow.
Whew!
- Listen, I love blue crab,
but the problem with blue crab
is getting the meat out
of that tiny little crab
is a pain in the ass.
But when you have it in the soft shell,
it's just right there to eat.
- Fry it up and eat the whole thing.
Poppin'.
- Ugh!
Whew!
Wooh!
- I just watched his hands.
That all I did.
I was watching his hands.
- Phoenix, Arizona, has a lot of good food.
Phoenix's night market is poppin'.
What was your favorite dish today, man?
- It had to be,
surprisingly, the very
first thing that we ate.
- Wait, say it at the same
time, say it at the same time.
Ready, one, two, three.
- Kahlua pork dip sandwich!
- Everything was really good.
You know, Phoenix is hot,
but it was worth the trip,
'cause the food was fire,
just like the, you know...
- The heat.
- Yeah.
- The Phoenix Suns.
- Mhm.
- 'Cause that's the team here.
- Alright guys, well thanks for watchin'...
Let us know on the comments below
what city we should go to next.
Make sure you like, comment, subscribe.
Spread it around real good,
you know what I'm sayin'?
- Yeah.
- Spread it around real nice.
- Like the common cold.
