Crack out the mariachi band.
We are getting Tex-Mex.
Eldorado, man!
Who knew?
It was here, in a car park.
The real gold, Ollie, is Tex-Mex food.
Okay.
Well hello everybody.
Hello!
I'm Joel.
Hola, I'm Ollie.
We went ahead and got you started off with some of the basics.
Anytime you walk into a Tex-Mex restaurant, you're going to judge them on a couple of things.
The guacamole, the queso, and the salsas.
And he's going to be arranging these from not hot to really hot.
Sorry, I'm a bit overwhelmed.
I feel like I'm in a Mexican wrestling ring.
And we just walked in and we've just been punched in the face.
You ain't seen nothing yet.
Add a Thunderosa taco to the order.
Thunderosa on the way.
We're trying to bring things back to the way we grew up.
And this is how you start.
Amazing.
This looks incredible.
Already these tortilla chips, just look so much more handmade.
Cheers.
Cheers!
Wait, what?
There's something else going on there.
That's not just normal guacamole.
Is that the chips, wait?
That is SO good.
Is it cheesy?
These tortilla chips, I think they're the best tortilla chips we've ever had.
Yeah.
You've got the flavour of this freshly fried tortilla chip with the nacho.
That is incredible.
Genuinely, I don't need anything else today.
Is this queso?
Whoa...
Holy crap.
I don't know if I've ever tasted a cheese like that.
It's like the milk of the gods.
It's milky!
I want to drink that.
We can get some straws.
We have wide mouth straws specifically designed for queso slurpin'.
No, is that?
I will believe anything you say, this is the problem.
These are a couple more of our signature appetizers.
This is our nachos compuesto.
We individually build every nacho so that each nacho you get is like more of a full symphony.
So you never get a nacho that has no topping.
Exactly.
That nacho is made for you.
Look at the size of that.
Oh my gosh.
Wow.
Oh my gosh.
Is that refried bean paste?
I think it's black beans all mushed up.
Can you see the size of that?
That is just, I've never had anything like that,
And be allowed to call that a nacho.
Look at this!
Oh my gosh.
See that's right there, that's the love.
You saw the dripping queso off the chin.
You had the angle of the dangle perfected.
You're only on your second nacho, man, I love it.
This is the Thunderosa.
Oh, WOW.
She is a world champion luchadora that has become a very dear friend of ours.
And then this is just the classic crispy taco.
Now can I say I'm really excited about this because it looks like it's got to taste good.
Because it doesn't look good, you know?
It looks like it tastes incredible.
It's like Ed Sheeran.
You know he's talented, right?
He didn't get famous for his looks.
I mean I love Ed.
Basically everyone loves Ed, right?
But you know it's just raw talent.
You do.
Yes. I can't argue with it.
Oh mate, that thing looks absolutely incredible.
Just eat it.
That's the best thing we've had so far.
The meat inside is crispy like a smashed patty.
It almost tastes like a smashed burger.
In a taco!
I would let that Mexican wrestler pummel me.
She can suplex me in half because that is incredible.
She can tombstone me.
I'm not sure that's a thing in Mexican wrestling.
Have you seen the move Tombstone?
It's an incredibly violent move.
It's almost impossible for a neck to survive that move.
You know? And I have a bad neck.
Someone else needs to try this.
Luke, can you please try that? Because that is genuinely unreal.
All in one. All in one.
None for Ducky. None for Ducky.
Ducky's outraged right now. Ducky's outraged.
How good is that?
It's naughty isn't it?
Josh, now we're returning to the inferior delivery system, which is the brittle taco.
I want to put some guac in this.
Cheers mate.
Oh wow.
The texture difference though.
The crispiness.
From the crispiness...
The crispiness is so good.
...to the steak in the middle.
This is like super soft.
The taco on the outside is warm!
I think the last time I had a crispy taco was when we had Taco Bell with Ryan and Shane.
And this is literally incomparable.
Since you're in Texas, we want to produce a bowl of chilli.
Is that just any regular chilli?
No, it is an award winning chilli.
Wait, what? What is this belt?!
We won a chilli cook off last weekend.
Last weekend?
This is recent!
This is the dart bowl enchilada...
This is our chef Renee's enchiladas...
They're just good.
There's no historical significance, they're just good.
Fantastic.
But his first dish as our chef was to create a mole.
And that is a very classic interior Mexican sauce.
So over 32 ingredients go into making the mole.
It's hands down the best mole in Austin, Texas.
Wow.
Chilli. I meant to ask how do we eat that?
Like why have we got saltine crackers?
I guess we eat it on the saltine crackers?
Oh yeah.
- Like dip them in? - Scoop it.
Wow.
Ohhh!
Oh, that's gone all over me.
Wow.
That is rich.
That is very, very rich.
That is such an intense flavour.
I totally understand why they won an award for this chilli.
It's very intense, Josh.
Yeah, it's extremely intense, but I flipping love it.
It's maybe not quite for your British palate.
I mean, I'm struggling with this one.
Look at that.
Luke this is you.
Do you have chilli in England?
You make chilli?
Brace yourself.
That is a lot better than any chilli you've ever made.
It's like chilli concentrate.
You know, like with Ribena.
Yeah, it is literally like double strength chilli.
You could put that in the bottom of an English pot and fill it up with water and it would dilute it.
Yeah, exactly.
Now we're moving on to enchiladas.
Shall we start with the mole?
Look at that.
So mole is like this chocolatey kind of sauce, right?
Smell that.
Cheers, mate.
Mole, mole, mole, mole.
That is good.
Holy mole.
Holy mole, mole, mole, mole, mole.
I think that's my favourite thing we've had today.
It's like if you made a soup out of Nesquik, you know?
And cheese.
It tastes like chocolate.
It is chocolatey but it's not, Nesquik is massively underselling it.
Yeah, I mean it's better than Nesquik.
We have nothing like this.
Chocolatey, I have no idea what these flavours are.
So much flavour.
Enchilada sauce filled chicken, is it, in there?
You've never had anything like that have you?
We don't have a reference point for that.
That's so true.
Honestly though, honestly, you get a bit of fajita seasoning and a little bit of Nesquik in there.
I reckon you're 80% of the way there.
Do you disagree with me?
100%. 100%.
80% of the way there.
No 80% of the way there.
I reckon one of the ingredients.
32 fresh ingredients Ollie.
Yeah, fresh Nesquik. Have you ever opened it?
It's got a plastic seal.
When you take the lid off.
Alright, enchiladas, come on. I wanna try this one, the green one.
This just looks so good.
This is just really good food.
Really good food.
We just don't have this combination of flavours in the UK.
Last enchilada.
The one with a fried egg on top.
Look at that egg yolk.
Wow, there's a lot of jalapeños in this one.
Cheers.
Holy moly.
Man, how are they all this good?
Honestly, no one's going to believe this.
How are they all so different from each other?
What is that?
We've got bloody Nesquik, green tomatoes and then what's this?
This is like a...
I don't even know.
I think it's cheese.
It's just a taste of cheese.
Wow, I'm getting full.
It's just suddenly hitting me.
Wow.
Can we end this video by trying the salsas please?
Oh, that avocado salsa is incredible.
That salsa is incredible.
Wait, wait, wait, wait.
This salsa...
...incredible.
Oh, that one's got a really nice flavour.
Oh, it's got a kick! That's got a kick.
Wow, that's actually got quite a big kick.
Holy crap.
I'm kind of scared to go spicier than that.
So this one, they said it was spicy.
This one just looks like cheese sauce.
Wow.
Either they're messing with us or it's a wolf in sheep's clothing.
Yeah, it's probably the latter.
Here goes nothing.
Smells spicy...
It tastes red.
Holy crap, it tastes red.
It hit my throat.
Here you go, we got something sweet.
We saw what just happened.
Davins on the way with some milk.
Wow, I'm sweating.
We saw that happen.
We brought the donuts.
That will cool you down right away.
And here comes some milk.
That is actually a glass of milk.
Almond milk.
Amazing.
What donuts are these?
Buttermilk donuts, tossed in cinnamon sugar.
It's so cinnamony.
Cinnamony.
This is the perfect ending.
It's so fluffy and light on the inside,
but crispy on the outside and covered in this beautiful cinnamon sugar.
You know sometimes, you're done with a meal and you're like,
What am I going to do if I can't have this again?
We 100 percent can have this again.
Like, my life is going to be incomplete now unless I have this again.
I want to ask if they have Nesquik in the mole.
No, no.
How are things.
Unbelievable.
Can I ask a question?
I'm so, so full. No, it's a terrible question.
The mole, is there any Nesquik in it?
Abuelita.
So Abuelita is like the Mexican hot chocolate.
It comes in the...
It's like these discs that you chop up and you melt into milk.
I'll be right back.
It's made by Nestle.
It's literally Nesquik, guys.
No, not literally.
Well, it's made by Nestle.
I cannot tell you how long.
Here, take it, take it with you.
Thanks, Joel.
I'm going to frame this just to remind Josh that I was right about the ingredient in the mole.
You nailed it, man.