- All right, check it out,
guys, it's Trevor James.
I'm hanging out with Eduardo
from La Ruta de Garnacha.
We're in Mexico City and we're going
for a big street food tour.
- Welcome to Mexico, Food Ranger.
- Thank you.
- 'Cause this is
- One of the best foods in all the world.
- Check it out.
Get ready for some of
the best, most unique
and crazy street food
that you've every seen,
like juicy and spicy cow
head tacos, scorpion salads,
and more all in this Mexico City
Street Food Tour Part Three.
And today, we're going for a
full on street food adventure
with our buddy Eduardo
from the YouTube Channel
La Ruta de Garnacha to
taste five delicious street
foods that you're gonna love.
So make sure to watch
all the way until the end
and check out our other
street food adventures
from around the world
on our channel as well.
Let's eat.
So we're in a big street food area.
- Yeah, yeah, yeah.
This is one of the common
street areas of food,
like how the Mexican people eat all day.
- Oh, man, I'm lovin' it.
I'm just lovin' it here.
And where are we heading first?
- We're going to go to San Juan Market.
It's one of the common markets
in the center of Mexico City
- Awesome.
- So we can see a lot of things.
We are going to try the taco pastor.
it's called el huequito.
It's expensive taco,
it's not a cheap taco,
but they say that it's
a gourmet taco pastor.
- [Trevor] A big, juicy one.
- [Eduardo] Yeah, yeah, yeah.
- Right here, Al Pastor Tacos.
(speak Spanish)
- Oh, look at that.
Wow, that looks juicy.
- Yeah.
Two?
- Two, yeah.
(speaks Spanish)
So is this a different
style from other ones?
I notice it's not red here.
- [Eduardo] It's not red, and
they have the onion apart.
- [Trevor] Onion at the bottom.
- [Eduardo] You know?
It's two different kind of salsa.
- [Trevor] A red and a green.
Oh, and then they grill it.
- [Eduardo] It's not
red, it's like orange.
- [Trevor] Orange.
And then they're grilling the tacos.
- [Eduardo] Yeah, a little bit
just to put it like a roll.
- [Trevor] Just like a wrap.
- Yeah.
- Yeah.
- [Trevor] Oh yeah, look at
that, they're gonna put it
right down there, put that
orange and green salsa
in there and they're gonna
put it right on the grill.
(speaks Spanish)
- You never ask for a
taquero only one taco.
- Never ask for one.
- Never, never, never.
It's bad education.
You need to ask for two or more.
- Two at least, okay.
- [Eduardo] This is the really way to.
- [Trevor] Just pinch it and go for it.
- Exactly.
This, the little finger.
- Oh, put the little finger up.
- Yeah, this is class.
- Class.
(laughs)
Let's try it out, cheers.
Mm, mm, oh yeah.
- The salsa.
The sauce is.
- Oh, that's what it's all about.
The salsa over there.
You can see he's just making tons,
putting the salsa.
- [Eduardo] Mm, that's what I love,
the two different salsas.
- Mm, oh yeah
- I gotta do that.
- The lime, the onion.
- The onion and the sauce.
- [Trevor] The sauce and
the meat is so juicy.
It's so juicy, peppery and you
can taste the onion fragrance.
- [Eduardo] That's why they
say this is the gourmet taco.
- [Trevor] Gourmet taco?
- [Eduardo] Yeah, it is a gourmet taco.
They say that.
- High class.
(laughs)
- Man, those were juicy meat heaven.
Eduardo is exactly right.
It's all about that combo of the sauce,
both spicy and fragrant
and extremely fresh.
We continued our adventure
into the local market
and Eduardo brought us
a try of the most insane
insect and scorpion salad
that you'll ever see.
Covered in Mezcal liquor
and lime, this was a shocker
as soon as we walked up, but we definitely
were not prepared for what was offered
to us after finishing up.
This was next level crazy.
- This is the next stop.
It's San Juan Market.
This is kind of a special market
because they sell exotic food.
- Exotic.
- Yeah, it's not common for Mexicans,
but they sell it here.
- All right.
It's just so awesome to be
hangin' out with Eduardo.
He's showin' us all the great
food spots in Mexico City today.
Oh, and what do we have here, buddy?
- [Eduardo] This is the agave worm.
- [Trevor] Agave worms?
- [Eduardo] Yeah, it's
really, really amazing.
- [Trevor] So the worms that
live in the agave plant?
- Yeah, but only for one
plant it's only one or two.
- Per plant?
- Yeah.
- So you've really gotta collect them.
- Yeah.
- And then we've got, wow, what are these?
- [Eduardo] All the sizes.
- [Trevor] All the sizes of.
These are all grasshoppers.
- [Eduardo] This is eggs, man.
- [Trevor] Oh, ant eggs over here.
- [Eduardo] Scorpions too.
- [Trevor] Scorpions.
Crazy, and there's more over here too.
What are these?
Are these little crayfish?
- [Eduardo] Yeah, yeah.
- Little crayfish.
There was such a huge
selection of insects here
with a big variety of
chapulines, toasted grasshoppers,
monster ants, big tree
bugs eaten by the Aztecs,
fried fish, a couple
different types of scorpion
and more, all scooped up and
covered in lime and Mezcal.
I think we're getting a plate, right?
- Yeah, a big plate for all of these bugs.
- Oh man, oh man, this is crazy.
- [Eduardo] This is the little one.
Baby, it's the same.
- [Trevor] That is crazy.
So it's like a bug salad.
(laughs)
It's like a bug salad.
- [Eduardo] This is from Durango.
The scorpion, it's
really common in Durango.
- [Trevor] Durango?
- [Eduardo] Yeah, Durango,
they make a taco of that.
- [Trevor] The scorpion
goes on top and those are
the ant eggs right?
The ants, the big ants.
- [Eduardo] The big ants.
(speaks Spanish)
- [Trevor] After topping it
all with little fried fish,
crayfish, beetles, centipedes
and a couple other little
scorpions, it was ready to
cover in salt, lime and Mezcal.
Oh, and some salt.
Bug salt.
- [Eduardo] Exactly.
- [Trevor] So he's
squeezing orange and lime
on it as well, right?
- [Eduardo] Yeah, orange.
- [Trevor] Hey, that
actually might not be bad.
- [Eduardo] And tangerine.
- [Trevor] And tangerine.
- [Eduardo] And this is Mezcal.
- [Trevor] Mezcal.
That'll give it a nice,
that'll make you happy.
(laughs)
(speaks Spanish)
- This is our exotic place.
- That is insane.
Look at that.
- [Eduardo] It's like China, you know?
It's almost the same.
- [Trevor] I've never seen that in China.
This is insane, man.
- [Eduardo] This is only for this market.
- [Trevor] Only right here in Mexico City.
- [Eduardo] Only in San Juan.
- [Trevor] We've got a bug salad.
- Yeah, with Mezcal,
orange, lemon and tangerine.
- And tangerine and a
little bit of that salt
from the worms.
- Yeah, yeah, yeah.
- He's gonna cut the scorpion.
Only eat the body, right, not the tail.
(speaks Spanish)
- [Eduardo] Everything.
- [Trevor] Eat the whole thing?
- [Eduardo] Yeah.
- [Trevor] Oh, we share it.
- [Eduardo] Yeah, good to share.
- Oh it's juic.
It looks like there's some
actual juice in those guts there.
Not bad.
Cheers, buddy.
- Cheers.
- Oh, you can taste the Mezcal.
- Exactly, they have a lot of Mezcal.
- There's an alcohol-like flavor in there.
- And it's crunchy.
- Crunchy and very earthy.
- It's not bad.
- Yeah, it's not bad.
- Actually, it's not bad.
- Actually, you can
definitely taste that alcohol.
Let's make a salad in our mouths here.
(laughs)
Crayfish.
- [Eduardo] Big ant.
- [Trevor] Oh yeah, big ant.
Big ant.
Grasshopper.
- [Eduardo] I love chapulin.
- [Trevor] Chapulin, oh,
I got the agave worm.
- [Eduardo] Oh, agave, yeah.
- [Trevor] Take a nice chapulin.
Makin' a big crunchy
bug fest in your mouth.
Oh and one of these big.
Is there only one of those?
Oh man.
- [Eduardo] And I have this one, okay?
- [Trevor] Okay, so we're each
getting a big juicy fat one.
Oh, oh.
We're going in for the real.
- [Eduardo] Mom, forgive me.
(laughs)
(employee speaks Spanish)
They say that they put it, alone.
- Alone.
Why?
- Because they have a specific flavor.
- So this is the emperor bug that they ate
in Prehispanic times, right?
- Exactly.
- Oh, very unique.
- Yeah.
- I'm not sure if I like it.
You like that?
- In the middle, they have.
I need some orange.
- I think it needs orange.
I don't know how to be polite here.
To me it kind of tastes
like the smell of dog food.
- Exactly.
- [Trevor] We're gonna
finish off with a bug salad
in our mouths covered in lime.
It's got that Mezcal.
Oh and a little bit of this salt.
- [Eduardo] Yeah, I love the salt.
- [Trevor] A little salt on there.
Mm, oh, that's actually good.
With the salt, the lime.
Everything has a very earthy flavor.
- [Eduardo] Crunchy.
- Crunchy, earthy
- I like that.
- And the Mezcal is in there too.
- Yeah.
- [Trevor] These bugs
were nothing but a warmup
for what we could have eaten next.
After we finished up that bug salad,
the owner brought out
these Madagascar ants,
aka Madagascar cockroaches,
which were just
way too much for me.
I just couldn't wrap my head around it,
so we kept up our Food Ranging adventure
and Eduardo brought us to the next amazing
street food in Mexico City, an
incredible Mexican sandwich.
- Okay, this is exotic food,
but now we need to eat more juicy.
- We need something, a juicy
flavor, meat explosion.
- Exactly.
(speaks Spanish)
Guadalajara is a city
of the state of Jalisco.
- Okay, yes.
- So this is the kitchen.
- Oh great, and we're gonna watch them
make a big, juicy torta.
Oh, so that's the carnitas torta,
which is juicy pork meat, right?
- [Eduardo] Exactly.
This is torta ahogada.
This is with pork.
- [Trevor] With pork.
- [Eduardo] Yeah, juicy pork.
- And what's the sauce they put on here?
- It's only tomato, but they
have another sauce with chile.
- [Trevor] Tomato.
- [Eduardo] It's two different sauces.
- [Trevor] So it's a
tomato sauce with a juicy,
juicy pork and a baguette.
- [Eduardo] It's not a baguette.
It's called birote.
- Let's go try it out.
Oh, look at that.
Gloves?
- Yeah, it's.
- Oh, for getting messy.
- This is fancy, this is fancy.
- Fancy.
You want some?
- Yeah, it's super spicy.
- [Trevor] You want some?
- [Eduardo] Yeah, yeah, yeah.
- [Trevor] Oh yeah, muy picante.
- [Eduardo] That's it.
- [Trevor] That's it.
Super spicy, good.
That's what we want.
And a little lime, you want a lime?
- [Eduardo] Yeah, of course.
- [Trevor] Oh yeah, spray that juice.
You know what, this is what I dream about
just squeezing lime in
Mexico over top of tons
of different delicious stuff.
That is what it's all about.
- You know it's not a baguette
'cause it's more, it's not soft.
- [Trevor] Very firm.
- [Eduardo] Exactly.
- [Trevor] So it's a
special Guadalajara bread.
- [Eduardo] Exactly.
With the sauce, look, it's the same.
Don't make a mess with this kind of.
- It doesn't totally soak it in.
It just keeps its firmness, right.
Mm, it tastes like a pork
sandwich with a tomato soup
and a really spicy salsa.
- Exactly.
- Mm, mm, oh yeah.
After that huge, plump, flooded sandwich,
Eduardo brought us for
even more street food,
trying some delicious cow head tacos
that were so tender and plump and fatty,
they just melt in your mouth.
These were absolute Heaven.
- This is tacos Lolita.
- Lolita.
Oh yeah.
Head tacos, you can immediately
smell that beefy aroma.
(speaks Spanish)
Look at this, oh so this
is all the head meat.
- [Eduardo] Yeah, all the head.
(Trevor speaks Spanish)
- [Trevor] Oh man, look at all of that.
- [Eduardo] Yeah, all of the head.
- [Trevor] So that's all the head meat?
- [Eduardo] Yeah.
- [Trevor] So everything from the head.
The tongue, the brain.
- [Eduardo] The eye.
- [Trevor] The eye.
- [Eduardo] Everything, that's the eye.
- [Trevor] Oh that's the eye.
So you can get the eye and
the brain and the tongue.
That is just.
- [Eduardo] That's the tongue.
- [Trevor] Soft and juicy meat.
- [Eduardo] You only to
the taquero what you want.
- [Trevor] You don't say anything else?
- [Eduardo] You don't say anything.
You want
(speaks Spanish)
all of them.
It's the meats.
- [Trevor] Cool.
Oh, that's the cheek.
All of the meat is here.
- [Eduardo] Yeah, all.
This is one of my favorites.
That's the tongue.
- [Trevor] That's the tongue.
- [Eduardo] Yeah, complete.
- Complete tongue.
(laughs)
When you see and hear
the chop station magic,
there's no going back.
These head meat tacos will
bring you into a new world.
Just watch the beauty.
Just watch their chopping.
The chopping action.
That is gonna be super juicy
and tender in a fresh taco.
Oh yes.
It just looks fantastic.
And this big hit of meat from the head
and he's just scooping it in
and making his beautiful tacos.
Oh yes, that is gorgeous.
(speaks Spanish)
Oh man, so I got the tongue and the head
and what did you get?
- I have cheeks and head.
- Oh yeah, look at that.
- But, but, but, but wait.
I have a gift for you.
This is our taco plate.
- Oh, the Food Ranger taco plate
and La Ruta de Garnacha.
- Exactly.
- Oh yeah, that's perfect.
So we can eat on this.
- Yeah, yeah, yeah.
This is the technology.
- Oh, that's so cool.
- Most of the people eat tacos stand up
so you can eat.
- Oh, gracias, nice.
- With your beverage.
- With your beer or your Coke there.
- Whatever you want.
- The Food Ranger, what a nice gift.
- It's an honor to be
- It's really cool.
- In Mexico.
- Oh yeah.
- You know what, like I
have just been dreaming
about pouring salsa and squeezing lime
on tacos on the street
in Mexico for a long time
and this is fulfilling
that dream just putting
all of that salsa, the
onion and the cilantro
- [Eduardo] On the Food Ranger plate.
- [Trevor] On the Food Ranger plate.
- [Eduardo] It's a dream.
- [Trevor] It's a dream.
Let's try these out.
Look at that head meat taco.
So is the head meat
better than regular meat?
Is it softer?
- [Eduardo] Eh, it's different.
- [Trevor] Different.
- [Eduardo] Kind of different.
- Okay, let's try it out, cheers.
Mm.
- It's so soft.
- Oh, that is super soft.
- Yeah, super soft.
- [Trevor] It really
just melts in your mouth.
- Mm hm, juicy.
- [Trevor] So juicy.
- [Eduardo] The flavor and--
- [Trevor] And the corn tortilla flavor
with the cilantro and the onion.
- [Eduardo] And the sauce.
- And the sauce.
- Specifically the sauce.
- It gives it a spicy,
- oniony kick.
Next up, for our final street
snack, Eduardo brought us
to try the most incredibly
unique snack that had
a huge line up of people
waiting to try it,
the esquites, a thick corn soup stuffed
with chicken feet, liver and topped
with mayonnaise, chile and lime.
It was super delicious.
- Look at this.
- Crazy long line up.
Look at that.
- [Eduardo] And it's short.
- [Trevor] This is a short line, eh?
- [Eduardo] This is a short line.
- [Trevor] Crazy.
- [Eduardo] Just for corn.
- Just for corn, yeah.
After about an hour of waiting,
we made it to the front
of the line and were
rewarded with the most
incredibly flavorful corn
soup that you can imagine.
That looks awesome.
All those chicken feet.
And I'm lovin' how there's
such a huge line up
and even the police officers here are,
they're just hungry for it.
- [Eduardo] Mexico loves esquites.
- [Trevor] Awesome, oh yeah.
So they're making.
Loaded up with chicken feet.
- [Eduardo] Yeah, you can ask
whatever, how many you want.
- [Trevor] Really?
- [Eduardo] Yeah, and I
want two chicken feet,
one liver and two gizzard.
- [Trevor] Get whatever you want.
- Yeah, whatever you want.
Have epazote, it's a plant
that make a lot of flavor.
- The plant is in there?
- [Eduardo] Yeah.
- [Trevor] Oh, that looks awesome.
- [Eduardo] This is--
- [Trevor] Oh, all the
green stuff in there.
- [Eduardo] This is the green stuff.
- And they're topping it with mayo--
- With mayo, lime, cheese,
chile and that's it.
- And they fill it with chicken
feet and gizzard, right?
- Gizzard and marrow.
How many chicken feet do you want?
- I think two or three should be good.
- Two or three, okay.
- How many do you usually get?
- I want two.
- Two, yeah, should be good.
(speaks Spanish)
Chicken feet.
And some liver.
Oh, the gizzard.
Gizzard.
And lots of corn, right?
- Yeah.
- I'm lovin' how right
when you walk up to this,
you get an instant corn aroma
and that chicken essence,
it just fills the air like
even coming around the corner,
you just smell that corn.
- Yeah, yeah, yeah.
- [Trevor] Oh, and then
they're loading it.
This is chili powder, right?
- [Eduardo] Chili.
- Oh yeah, there.
Topping, chili, okay good.
Lots of lime.
- Lots and lots and lots.
- This is magic, this huge
line up, the atmosphere,
the corn aroma, that
chicken, all the chicken feet
and the organs in there.
- Secure because the police.
- Yeah lots of them.
(laughs)
Bit of mayo.
Okay, oh, and cheese.
Nice, just finish it with a little juice.
- [Eduardo] More juice.
- Gracias, senor.
(speaks Spanish)
Let's go try it out.
Awesome.
- This is esquite.
- Esquite, look at that huge cup.
That just looks like it's
full, and that corn aroma.
And I can feel, I can feel the
chicken feet deep in there.
So is the tactic just to drink all this
before going for the feet.
- [Eduardo] The end is the best.
- [Trevor] The end is the feet.
Yeah, you can really smell
the lime and the cheese,
but what I'm lovin' is just
the pure corn aroma in there.
You instantly smell that corn.
It smells a little sweet actually.
Mm.
- The mayo.
- Oh.
- [Eduardo] Epazote.
- A little sour.
- [Eduardo] Epazote,
- [Trevor] Yeah.
So all of the sourness is from that plant.
Is that what it's from?
- Yeah.
- There's a lot of flavors in there.
Spicy, sweet, sour,
creamy, cheesy, the mayo
and overall that rich chicken broth.
That is awesome.
Oh.
(laughs)
Look at that.
You go for one.
This reminds me of back in China.
Chicken feet.
Cheers.
Look at that.
Mm, mm.
Oh yeah.
Oh, it's very soft, very soft.
It's full of that collagen.
- Yeah.
- They say that's good for your skin.
- Really?
- Yeah.
- Oh.
- You guys have definitely
gotta check out Eduardo's
street food channel, La Ruta de Garnacha.
He's got a lot of good
videos and thank you
for that amazing day of street food.
What an awesome time.
- Nice to meet you and
welcome to Mexico again.
- Thank you so much, buddy.
You guys definitely have to go
check out Eduardo's channel.
I'm putting a link in
the description below.
It's full of delicious street
food from all around Mexico.
And if you love street food adventures
and friendly people around
the world in videos like this,
you can check out more street food videos
by clicking the popups on this screen.
Thank you so much for watching.
